diff --git a/serverless-fleets/data/input/inferencing/batches/0.txt b/serverless-fleets/data/input/inferencing/batches/0.txt
index 58c3f43e6..3e917e63b 100644
--- a/serverless-fleets/data/input/inferencing/batches/0.txt
+++ b/serverless-fleets/data/input/inferencing/batches/0.txt
@@ -1,9 +1,999 @@
-/input/recipes/a-1-chicken-soup.json;/output/inferencing_a-1-chicken-soup.augmented.json
-/input/recipes/a-20-minute-chicken-parmesan.json;/output/inferencing_a-20-minute-chicken-parmesan.augmented.json
-/input/recipes/a-bakers-secret-for-bread-machines.json;/output/inferencing_a-bakers-secret-for-bread-machines.augmented.json
-/input/recipes/a-big-honkin-margarita.json;/output/inferencing_a-big-honkin-margarita.augmented.json
-/input/recipes/a-catering-companys-marinade.json;/output/inferencing_a-catering-companys-marinade.augmented.json
-/input/recipes/a-cranberry-salad-keepsake.json;/output/inferencing_a-cranberry-salad-keepsake.augmented.json
-/input/recipes/a-different-carrot-raisin-salad.json;/output/inferencing_a-different-carrot-raisin-salad.augmented.json
-/input/recipes/a-drama-queens-pavlova.json;/output/inferencing_a-drama-queens-pavlova.augmented.json
-/input/recipes/a-fantastic-margarita.json;/output/inferencing_a-fantastic-margarita.augmented.json
+/input/recipes/1-2-3-cherry-poke-cake.json
+/input/recipes/1-2-3-jambalaya.json
+/input/recipes/1-2-3-lemon-icebox-pie.json
+/input/recipes/1-dish-chicken-parmesan.json
+/input/recipes/1-dish-pepperoni-cheese-pizza-bake.json
+/input/recipes/1-dish-taco-bake.json
+/input/recipes/1-pea-salad-most-requested.json
+/input/recipes/1-pumpkin-spice-cookies.json
+/input/recipes/1-step-chipotle-hummus.json
+/input/recipes/10-minute-chocolate-mug-cake.json
+/input/recipes/10-minute-rice-cakes.json
+/input/recipes/10-minute-tomato-basil-salad.json
+/input/recipes/10-pound-cheesecake.json
+/input/recipes/100-percent-whole-wheat-bread.json
+/input/recipes/100-whole-wheat-pancakes.json
+/input/recipes/100-whole-wheat-peanut-butter-and-je.json
+/input/recipes/101-whaler-fish-sandwich-239757.json
+/input/recipes/11-can-chili.json
+/input/recipes/12-second-coleslaw.json
+/input/recipes/120-calorie-peach-pies.json
+/input/recipes/121-whipped-cream.json
+/input/recipes/123-green-tea-ice-cream.json
+/input/recipes/123-mocha-2-go.json
+/input/recipes/12th-man-hattan.json
+/input/recipes/15-minute-dinner-nachos-supreme.json
+/input/recipes/15-minute-herbed-chicken.json
+/input/recipes/15-minute-pickled-beets-kitchen-hack.json
+/input/recipes/15-year-old-pesto-sauce.json
+/input/recipes/19489.json
+/input/recipes/1970s-french-strawberry-pie.json
+/input/recipes/1985-chicken-pie-with-biscuit-crust-11056.json
+/input/recipes/1989-chocolate-raspberry-almond-torte-11037.json
+/input/recipes/2-bean-chili.json
+/input/recipes/2-ingredient-ice-cream.json
+/input/recipes/2-ingredient-peanut-butter-fudge.json
+/input/recipes/2-ingredient-wheat-free-banana-pancak.json
+/input/recipes/2-layer-rum-pecan-pie-with-cheesecake.json
+/input/recipes/2-minute-cheese-quesadillas.json
+/input/recipes/2-step-creamy-chicken-and-pasta.json
+/input/recipes/2-step-garlic-pork-chops.json
+/input/recipes/2-step-inside-out-chicken-pot-pie.json
+/input/recipes/2-step-skillet-chicken-broccoli-divan.json
+/input/recipes/20-minute-beef-stew.json
+/input/recipes/20-minute-spinach-and-artichoke-macar.json
+/input/recipes/20-second-salad.json
+/input/recipes/219164.json
+/input/recipes/223381.json
+/input/recipes/235710.json
+/input/recipes/236609.json
+/input/recipes/24-hour-ham-casserole.json
+/input/recipes/25-minute-tunisian-vegetable-couscous.json
+/input/recipes/3-2-1-peanut-butter-fudge.json
+/input/recipes/3-cheese-eggplant-lasagna.json
+/input/recipes/3-cheese-enchiladas.json
+/input/recipes/3-cheese-pasta-bake.json
+/input/recipes/3-ingredient-baked-bbq-chicken-wings.json
+/input/recipes/3-ingredient-banana-petit-fours.json
+/input/recipes/3-ingredient-blueberry-champagne-granita.json
+/input/recipes/3-ingredient-cacio-e-pepe-pasta-with-cheese-and-pepper.json
+/input/recipes/3-ingredient-caramel-pear-galette.json
+/input/recipes/3-ingredient-cheese-sauce.json
+/input/recipes/3-ingredient-chicken-breasts-stuffed-with-ham-and-cheese.json
+/input/recipes/3-ingredient-cinnamon-sugar-twists.json
+/input/recipes/3-ingredient-cookies.json
+/input/recipes/3-ingredient-creamy-pumpkin-pasta.json
+/input/recipes/3-ingredient-curried-chicken-thighs.json
+/input/recipes/3-ingredient-frozen-hot-chocolate.json
+/input/recipes/3-ingredient-gingersnap-icebox-cake.json
+/input/recipes/3-ingredient-hazelnut-cookies.json
+/input/recipes/3-ingredient-ice-cream-french-toast.json
+/input/recipes/3-ingredient-lemony-green-beans-with-frizzled-leeks.json
+/input/recipes/3-ingredient-mussels-with-white-wine-and-pesto.json
+/input/recipes/3-ingredient-orecchiette-with-sausage-and-fennel.json
+/input/recipes/3-ingredient-pancakes.json
+/input/recipes/3-ingredient-peanut-butter-cookies.json
+/input/recipes/3-ingredient-peppermint-rocky-road-candies.json
+/input/recipes/3-ingredient-pesto-fried-chicken.json
+/input/recipes/3-ingredient-pork-chops-with-roasted-apples-and-sage.json
+/input/recipes/3-ingredient-pulled-pork-barbeque.json
+/input/recipes/3-ingredient-red-snapper-with-green-sauce-and-scallions.json
+/input/recipes/3-ingredient-roasted-carrots-with-pistachio-pesto.json
+/input/recipes/3-ingredient-sausage-dinner-with-lentils-and-fennel.json
+/input/recipes/3-ingredient-shakshuka.json
+/input/recipes/3-ingredient-slow-cooker-sweetened-co.json
+/input/recipes/3-ingredient-sweet-potato-casserole-with-maple-pecans.json
+/input/recipes/3-ingredient-thanksgiving-turkey-with-orange-and-sage.json
+/input/recipes/3-ingredient-tomato-soup.json
+/input/recipes/3-milk-cake-or-tres-leches.json
+/input/recipes/3-minute-fudge.json
+/input/recipes/3-minute-mochaccino.json
+/input/recipes/3-musketeers-trifle.json
+/input/recipes/30-minute-almond-chicken-by-minute.json
+/input/recipes/30-minute-chili-from-rotel.json
+/input/recipes/30-minute-irish-skillet.json
+/input/recipes/30-minute-pizza.json
+/input/recipes/30-minute-potato-breakfast-bowls.json
+/input/recipes/30-minute-rice-pudding-with-dried-fruit-237024.json
+/input/recipes/30-minute-shepherds-pie-recipe.json
+/input/recipes/30-minute-white-bean-chili.json
+/input/recipes/3bc-best-baked-bean-casserole.json
+/input/recipes/4-3-2-1-spice-rub-51175040.json
+/input/recipes/4-bean-baked-beans.json
+/input/recipes/4-grain-berries-and-yogurt.json
+/input/recipes/4-ingredient-chickpea-burger-for-one.json
+/input/recipes/4-ingredient-slow-cooker-pulled-pork.json
+/input/recipes/4-layer-chocolate-strawberry-cake.json
+/input/recipes/4-star-chicken-marsala-with-zinfi.json
+/input/recipes/4h-banana-bread.json
+/input/recipes/4th-of-july-blast-smoothie.json
+/input/recipes/4th-of-july-pulled-pork.json
+/input/recipes/5-cup-salad.json
+/input/recipes/5-grain-porridge-with-bee-pollen-apples-and-coconut-51260260.json
+/input/recipes/5-hour-beef-stew.json
+/input/recipes/5-ingredient-easy-chocolate-chip-cook.json
+/input/recipes/5-ingredient-flat-iron-steak-marinade.json
+/input/recipes/5-ingredient-tiramisu.json
+/input/recipes/5-layer-mexican-dip.json
+/input/recipes/5-minute-banana-berry-smoothie.json
+/input/recipes/5-minute-bulk-blender-pizza-sauce.json
+/input/recipes/5-minute-cookies.json
+/input/recipes/5-minute-microwave-cornbread.json
+/input/recipes/5-minute-microwave-nutella-cake.json
+/input/recipes/5-minute-olive-hummus.json
+/input/recipes/5-minute-slaw.json
+/input/recipes/515-southern-style-st-louis-ribs.json
+/input/recipes/6-can-chicken-tortilla-soup.json
+/input/recipes/6-can-chili.json
+/input/recipes/6-hour-chili.json
+/input/recipes/6-hour-tri-tip-marinade-recipe.json
+/input/recipes/6-ingredient-banana-oat-pb-breakfast.json
+/input/recipes/7-and-7-and-7.json
+/input/recipes/7-and-7.json
+/input/recipes/7-layer-chili-dip.json
+/input/recipes/7-layer-salad.json
+/input/recipes/7-minute-or-so-guacamole.json
+/input/recipes/7-up-biscuits.json
+/input/recipes/7-up-cake.json
+/input/recipes/7up-buttermilk-biscuits.json
+/input/recipes/7up-cherry-merry-mint-punch.json
+/input/recipes/7up-cherry-pomegranate-punch.json
+/input/recipes/7up-holiday-apple-pie-punch.json
+/input/recipes/7up-holiday-orange-spice-punch.json
+/input/recipes/7up-holiday-party-punch.json
+/input/recipes/7up-merry-cherry-cranberry-punch.json
+/input/recipes/7up-pom-spritzer.json
+/input/recipes/7up-winter-mint-sherbet-punch.json
+/input/recipes/8-hour-smoked-brisket.json
+/input/recipes/8-minute-mini-cinnamon-rolls.json
+/input/recipes/8-treasures.json
+/input/recipes/a-1-chicken-soup.json
+/input/recipes/a-20-minute-chicken-parmesan.json
+/input/recipes/a-bakers-secret-for-bread-machines.json
+/input/recipes/a-big-honkin-margarita.json
+/input/recipes/a-catering-companys-marinade.json
+/input/recipes/a-cranberry-salad-keepsake.json
+/input/recipes/a-different-carrot-raisin-salad.json
+/input/recipes/a-drama-queens-pavlova.json
+/input/recipes/a-fantastic-margarita.json
+/input/recipes/a-firefighters-meatloaf.json
+/input/recipes/a-fragrant-spicy-rice.json
+/input/recipes/a-fruitcake-to-love-240697.json
+/input/recipes/a-fuzzy-thing.json
+/input/recipes/a-good-barbeque-sauce.json
+/input/recipes/a-good-easy-garlic-chicken.json
+/input/recipes/a-gooey-decadent-chocolate-cake-recipe.json
+/input/recipes/a-green-bean-and-walnut-casserole.json
+/input/recipes/a-green-peas-soup-without-meat-394705.json
+/input/recipes/a-healthier-mochaccino.json
+/input/recipes/a-healthy-egg-salad.json
+/input/recipes/a-hearty-green-bean-and-sausage-casse.json
+/input/recipes/a-hearty-porridge.json
+/input/recipes/a-hollywood-ham-482.json
+/input/recipes/a-homemade-san-francisco-treat-chick.json
+/input/recipes/a-jerky-chicken.json
+/input/recipes/a-little-different-baked-mac-and-chee.json
+/input/recipes/a-lot-more-than-plain-spinach-pie-gr.json
+/input/recipes/a-maize-ing-corn-chowder.json
+/input/recipes/a-marinade-to-die-for.json
+/input/recipes/a-memorial-day-carrot-cake-recipe.json
+/input/recipes/a-new-green-bean-casserole.json
+/input/recipes/a-nice-slow-cooked-pork.json
+/input/recipes/a-nice-vegetable-soup-106694.json
+/input/recipes/a-nineties-twist-to-a-grandmothers-roast-chicken-102023.json
+/input/recipes/a-number-1-banana-cake.json
+/input/recipes/a-number-one-egg-bread.json
+/input/recipes/a-pad-thai-worth-making.json
+/input/recipes/a-peanutty-smore.json
+/input/recipes/a-perfect-margarita.json
+/input/recipes/a-piece-of-the-tropics-pie.json
+/input/recipes/a-plus-carrot-cake.json
+/input/recipes/a-plus-fair-corn-dogs.json
+/input/recipes/a-plus-hot-chocolate.json
+/input/recipes/a-plus-italian-olive-oil-balsamic-bre.json
+/input/recipes/a-potato-salad-sandwich.json
+/input/recipes/a-rainbow-of-grilled-peppers-106713.json
+/input/recipes/a-scotsmans-shepherd-pie.json
+/input/recipes/a-simple-roast-turkey-51122680.json
+/input/recipes/a-simple-seafood-bisque.json
+/input/recipes/a-simply-perfect-roast-turkey.json
+/input/recipes/a-slice-of-heaven-baked-corned-beef.json
+/input/recipes/a-southern-fried-chicken.json
+/input/recipes/a-spiritful-hot-chocolate.json
+/input/recipes/a-tangy-braised-chuck-steak.json
+/input/recipes/a-vegan-pancakes.json
+/input/recipes/a-vegetable-stew---tabakh-rohoo.json
+/input/recipes/a-very-intense-fruit-smoothie.json
+/input/recipes/a-very-moist-carrot-cake.json
+/input/recipes/a-very-popular-bbq-sauce.json
+/input/recipes/aaahh-potato-soup.json
+/input/recipes/aaku-pappu-dal-with-greens.json
+/input/recipes/aargau-carrot-cake.json
+/input/recipes/aarons-amazing-simple-beans.json
+/input/recipes/aarons-chocolate-chunk-oatmeal-cooki.json
+/input/recipes/aarons-missouri-burger.json
+/input/recipes/aarsis-tofu-curry.json
+/input/recipes/abalos-style-hamburger-soup-picadill.json
+/input/recipes/abbeys-best-roast-chicken.json
+/input/recipes/abbeys-white-chocolate-latte.json
+/input/recipes/abbys-chicken-rollatini.json
+/input/recipes/abbys-cosmo.json
+/input/recipes/abbys-super-zucchini-loaf.json
+/input/recipes/abc-absolute-best-chewy-chocolate-c.json
+/input/recipes/abc-pudding---avocado-banana-chocol.json
+/input/recipes/abernathy-biscuits.json
+/input/recipes/absinthe-frappe-cocktail.json
+/input/recipes/absinthes-golden-yogurt-cake-56389457.json
+/input/recipes/absolute-best-liver-and-onions.json
+/input/recipes/absolute-best-mashed-potatoes.json
+/input/recipes/absolute-best-pancake-syrup.json
+/input/recipes/absolute-best-potato-casserole.json
+/input/recipes/absolute-mexican-cornbread.json
+/input/recipes/absolute-stress.json
+/input/recipes/absolutely-amazing-ahi.json
+/input/recipes/absolutely-awesome-bbq-sauce.json
+/input/recipes/absolutely-best-brownies.json
+/input/recipes/absolutely-delicious-baked-root-veget.json
+/input/recipes/absolutely-delicious-green-bean-casse.json
+/input/recipes/absolutely-delicious-scratch-cake.json
+/input/recipes/absolutely-delicious-stuffed-calamari.json
+/input/recipes/absolutely-excellent-oatmeal-cookies.json
+/input/recipes/absolutely-fabulous-greekhouse-dress.json
+/input/recipes/absolutely-fabulous-portobello-mushro.json
+/input/recipes/absolutely-perfect-palak-paneer.json
+/input/recipes/absolutely-sinful-chocolate-chocolate.json
+/input/recipes/absolutely-the-best-chocolate-chip-co.json
+/input/recipes/absolutely-the-best-nacho-dip-ever.json
+/input/recipes/absolutely-the-best-rich-and-creamy-b.json
+/input/recipes/absolutely-the-best-shrimp-scampi.json
+/input/recipes/absolutely-ultimate-marinade.json
+/input/recipes/absolutely-ultimate-potato-soup.json
+/input/recipes/absolutely-wonderful-chicken-vegetabl.json
+/input/recipes/abstinence-on-the-beach.json
+/input/recipes/academy-award-scallops.json
+/input/recipes/acai-berry-smoothie.json
+/input/recipes/acai-bowl-with-berries-and-coconut.json
+/input/recipes/acai-bowl.json
+/input/recipes/acai-papaya-bowl.json
+/input/recipes/acapulco-chicken-202.json
+/input/recipes/acapulco-chicken.json
+/input/recipes/acapulco-margarita-grouper.json
+/input/recipes/accidental-chicken-14529.json
+/input/recipes/accidental-fish.json
+/input/recipes/accidental-grilled-chicken-salad.json
+/input/recipes/accidental-spicy-spinach-shells.json
+/input/recipes/accras-de-morue-11455.json
+/input/recipes/aces-bbq-sauce-for-grilling.json
+/input/recipes/achiote-chicken-skewers-with-guava-sauce-105554.json
+/input/recipes/achiote-paste.json
+/input/recipes/acini-di-pepe-salad.json
+/input/recipes/acme-hot-fudge-sundaes-107100.json
+/input/recipes/acorn-candy-cookies.json
+/input/recipes/acorn-magic-delights.json
+/input/recipes/acorn-squash-butter.json
+/input/recipes/acorn-squash-dal-with-cashew-cilantro-rice.json
+/input/recipes/acorn-squash-gnocchi-with-parmesan-sa.json
+/input/recipes/acorn-squash-ice-cream.json
+/input/recipes/acorn-squash-quiche.json
+/input/recipes/acorn-squash-risotto.json
+/input/recipes/acorn-squash-tomato-hash.json
+/input/recipes/acorn-squash-with-apple.json
+/input/recipes/acorn-squash-with-kale-and-sausage-51203850.json
+/input/recipes/acorn-squash-with-rice-and-arugula-st.json
+/input/recipes/acorn-squash-with-spinach-and-ricotta.json
+/input/recipes/acorn-squash-with-sweet-spicy-sausage.json
+/input/recipes/acorn-squash-with-wild-mushroom-cranberry-stuffing-1042.json
+/input/recipes/acorn-squash-wonder-tacoschalupas.json
+/input/recipes/acorn-squash.json
+/input/recipes/across-the-border-tequila-shrimp.json
+/input/recipes/actually-delicious-buffalo-turkey-bur.json
+/input/recipes/actually-delicious-turkey-burgers.json
+/input/recipes/actually-healthy-morning-glory-muffin.json
+/input/recipes/ada-adai.json
+/input/recipes/adams-12-inch-deep-dish-apple-pie.json
+/input/recipes/adams-apple-cake.json
+/input/recipes/adams-dirt-cookies.json
+/input/recipes/adams-family-duck.json
+/input/recipes/adas-bil-hamod-lebanese-lentil-lemon.json
+/input/recipes/adas-polow-persian-rice-and-lentils.json
+/input/recipes/addicting-chip-dip.json
+/input/recipes/addictingly-spicy-cheeseburger-dip.json
+/input/recipes/addictive-and-healthy-granola.json
+/input/recipes/addictive-asian-beef-slaw-crack-slaw.json
+/input/recipes/addictive-chocolate-truffles.json
+/input/recipes/addictive-double-chocolate-mint-cooki.json
+/input/recipes/addictive-mashed-potatoes.json
+/input/recipes/addictive-pumpkin-muffins.json
+/input/recipes/addictive-sesame-chicken.json
+/input/recipes/addictive-spicy-dill-avocado-pickles.json
+/input/recipes/addictive-sweet-potato-burritos.json
+/input/recipes/addictive-texas-trash.json
+/input/recipes/adeles-summer-special.json
+/input/recipes/adels-homemade-steak-sauce.json
+/input/recipes/adels-red-wine-steak-marinade.json
+/input/recipes/adeni-tea.json
+/input/recipes/adios-turkey-casserole.json
+/input/recipes/adobo-chicken-with-ginger.json
+/input/recipes/adobo-glazed-mini-turkey-loaves-355369.json
+/input/recipes/adobo-herb-salsa.json
+/input/recipes/adobo-rubbed-pork-tenderloin-with-black-bean-pico-de-gallo-230304.json
+/input/recipes/adobo-sirloin.json
+/input/recipes/adobo-twist.json
+/input/recipes/adobong-pusit-squid-adobo.json
+/input/recipes/adonis-200094.json
+/input/recipes/adriels-chinese-curry-chicken.json
+/input/recipes/adriennes-cucumber-salad.json
+/input/recipes/adriennes-overnight-barbecued-beef-s.json
+/input/recipes/adriennes-tom-ka-gai.json
+/input/recipes/adult-cherry-vanilla-frozen-yogurt.json
+/input/recipes/adult-party-punch.json
+/input/recipes/adult-punch.json
+/input/recipes/adult-sweet-tea-with-lemon-refresher.json
+/input/recipes/adult-watermelon-for-bbqs.json
+/input/recipes/adzimka-bread.json
+/input/recipes/adzuki-bean-mango-stir-fry-with-cilan.json
+/input/recipes/aebleskiver-danish-pancakes.json
+/input/recipes/aegean-chicken-salad.json
+/input/recipes/affogato-with-cold-brewed-coffee.json
+/input/recipes/affy-tapple-salad.json
+/input/recipes/afghan-beef-raviolis-mantwo.json
+/input/recipes/afghan-okra.json
+/input/recipes/afghan-sweet-bread-roht.json
+/input/recipes/afghan-tomato-soup-aush-goshti.json
+/input/recipes/african-adobo-rubbed-tuna-steaks-108201.json
+/input/recipes/african-cabbage-stew.json
+/input/recipes/african-chicken-in-spicy-red-sauce.json
+/input/recipes/african-chicken-stew.json
+/input/recipes/african-curried-coconut-soup-with-chickpeas-352349.json
+/input/recipes/african-curry.json
+/input/recipes/african-jollof-rice.json
+/input/recipes/african-peanut-soup.json
+/input/recipes/african-quinoa-soup.json
+/input/recipes/african-style-oxtail-stew.json
+/input/recipes/african-sweet-potato-and-peanut-soup.json
+/input/recipes/african-sweet-potato-stew.json
+/input/recipes/african-turkey-stew.json
+/input/recipes/after-dinner-200253.json
+/input/recipes/after-school-antipasto-pinwheel-sandw.json
+/input/recipes/after-school-carrot-cookies.json
+/input/recipes/after-school-fruit-rolls.json
+/input/recipes/after-thanksgiving-casserole.json
+/input/recipes/after-the-holidays-ham-bone-soup.json
+/input/recipes/afternoon-delight-cocktail.json
+/input/recipes/agave-almond-butter.json
+/input/recipes/agave-margarita-395470.json
+/input/recipes/agave-mustard-daikon-radish-salad.json
+/input/recipes/agave-nectar-chocolate-syrup.json
+/input/recipes/agave-sweetened-lemon-meringue-pie.json
+/input/recipes/agave-sweetened-orange-orange-pekoe-tea-352390.json
+/input/recipes/age-of-lincoln-almond-streusel-bundt-cake-with-coffee-glaze-2630.json
+/input/recipes/aged-eggnog-cocktail.json
+/input/recipes/aged-sherry-walnut-vinaigrette-234560.json
+/input/recipes/agedashi-esque-tofu.json
+/input/recipes/agent-orange-habanero-pepper-paste.json
+/input/recipes/aggression-oatmeal-cookies.json
+/input/recipes/aglio-e-olio-alla-fremont.json
+/input/recipes/agnolotti-with-meat-and-spinach-filling-236847.json
+/input/recipes/agnolotti-with-sweet-peas-and-goat-cheese-236846.json
+/input/recipes/agua-de-jamaica-hibiscus-water.json
+/input/recipes/agua-de-melon-cantaloupe-juice.json
+/input/recipes/agua-fresca-de-pepino-cucumber-limea.json
+/input/recipes/agua-fresca.json
+/input/recipes/aguachile-de-camaron-shrimp-cooked-in-lime-and-chile-51110210.json
+/input/recipes/ah-so-easy-ramen-peanut-pasta.json
+/input/recipes/ahi-and-avocado-poke-tower.json
+/input/recipes/ahi-poke-basic.json
+/input/recipes/ahi-poke-salad.json
+/input/recipes/ahi-shoyu-poke.json
+/input/recipes/ahi-tuna-carpaccio-with-basil-pesto-fettuccine-and-heirloom-tomatoes-235524.json
+/input/recipes/ahi-tuna-fish-soup.json
+/input/recipes/ahi-tuna-recipe.json
+/input/recipes/ahi-tuna-spice-rub.json
+/input/recipes/aileens-punch.json
+/input/recipes/aimees-mashed-cauliflower-potatoes.json
+/input/recipes/aimees-quick-chicken.json
+/input/recipes/ainaas-bbq-chicken.json
+/input/recipes/aint-yo-mommas-chocolate-milk.json
+/input/recipes/aioli-garlic-mayonnaise.json
+/input/recipes/aioli.json
+/input/recipes/aip-breakfast-tapioca-porridge-grain.json
+/input/recipes/air-mail-cocktail.json
+/input/recipes/airport-bobs-green-beans.json
+/input/recipes/aji-amarillo-pineapple-salsa-108586.json
+/input/recipes/aji-de-gallina.json
+/input/recipes/aji-sauce-353812.json
+/input/recipes/ajiaco-beef-and-pepper-stew.json
+/input/recipes/al-fresco-apple-maple-chicken-sausage.json
+/input/recipes/al-fresco-roasted-pepper-and-asiago-c.json
+/input/recipes/al-kabsa---traditional-saudi-rice-and.json
+/input/recipes/al-pastor-barbeque-sauce.json
+/input/recipes/al-pastor-tacos-with-pineapple-jalapeno-salsa.json
+/input/recipes/alabama-cheesy-bacon-pecan-dip.json
+/input/recipes/alabama-fire-crackers.json
+/input/recipes/alabama-mud-cake.json
+/input/recipes/alabama-pulled-pig.json
+/input/recipes/alabama-slammer-cocktail.json
+/input/recipes/alabama-slammer-i.json
+/input/recipes/alabama-slammer-ii.json
+/input/recipes/alabama-style-white-barbecue-sauce.json
+/input/recipes/alabi-potato-salad.json
+/input/recipes/alaines-blue-cheese-dressing.json
+/input/recipes/alambre-de-camarones-235501.json
+/input/recipes/alanes-hanukkah-brisket.json
+/input/recipes/alannahs-chocolate-galaxy.json
+/input/recipes/alans-ultimate-bran-muffins.json
+/input/recipes/alaska-200460.json
+/input/recipes/alaska-king-crab-nachos-103545.json
+/input/recipes/alaska-salmon-bake-with-pecan-crunch.json
+/input/recipes/alaska-sheet-cake.json
+/input/recipes/alaskan-bbq-salmon.json
+/input/recipes/alaskan-black-cod-with-hoisin-and-ginger-sauces-357230.json
+/input/recipes/alaskan-campfire-stew.json
+/input/recipes/alaskan-chocolate-scrambled-eggs.json
+/input/recipes/alaskan-cod-and-shrimp-with-fresh-tom.json
+/input/recipes/alaskan-halibut-caprese.json
+/input/recipes/alaskan-peanut-butter-ice-cream-pie.json
+/input/recipes/alaskan-smoked-salmon-dip.json
+/input/recipes/alaskan-snow-pie.json
+/input/recipes/alaskan-spicy-spinach-dip.json
+/input/recipes/alberta-beef-barley-stew.json
+/input/recipes/albino-pasta.json
+/input/recipes/albondigas-meatballs-en-chipotle.json
+/input/recipes/albondigas-sinaloenses.json
+/input/recipes/albondigas-soup-25.json
+/input/recipes/albondigas-soup-i.json
+/input/recipes/albondigas-soup-ii.json
+/input/recipes/albondigas-soup-iii.json
+/input/recipes/albondigas.json
+/input/recipes/alcohol-free-mint-julep.json
+/input/recipes/alcohol-free-mojitos.json
+/input/recipes/alcohol-free-pina-colada-cupcakes.json
+/input/recipes/alcoholic-sweet-peach-tea.json
+/input/recipes/alder-plank-smoked-salmon.json
+/input/recipes/ale-and-cheddar-biscuits.json
+/input/recipes/alehouse-beef-and-potato-skewers.json
+/input/recipes/aleppo-pepper-roasted-pork-with-shallot-vinaigrette-51252700.json
+/input/recipes/alexander-200462.json
+/input/recipes/alexander-young-200078.json
+/input/recipes/alexas-gourmet-grilled-cheese.json
+/input/recipes/alexias-lemony-vinaigrette.json
+/input/recipes/alexs-raw-chocolate-pudding.json
+/input/recipes/alexs-rice-soup.json
+/input/recipes/alexs-sofrito.json
+/input/recipes/alfajores-argentinean-style.json
+/input/recipes/alfredo-and-cheese-stuffed-potatoes.json
+/input/recipes/alfredo-blue.json
+/input/recipes/alfredo-chicken-and-broccoli.json
+/input/recipes/alfredo-chicken-lasagna-rolls.json
+/input/recipes/alfredo-chicken-wings.json
+/input/recipes/alfredo-chicken.json
+/input/recipes/alfredo-light.json
+/input/recipes/alfredo-medallions.json
+/input/recipes/alfredo-mostaccioli.json
+/input/recipes/alfredo-rutabaga.json
+/input/recipes/alfredo-sauce.json
+/input/recipes/alfredo-skillet-lasagna.json
+/input/recipes/algerian-bouzgene-berber-bread-with-r.json
+/input/recipes/algerian-flafla-bell-pepper-salad.json
+/input/recipes/algerian-kefta-meatballs.json
+/input/recipes/alias-osso-buco.json
+/input/recipes/alice-chicken.json
+/input/recipes/alices-curious-french-toast-bread-pudding-362651.json
+/input/recipes/alices-easy-blueberry-cake.json
+/input/recipes/alices-sour-cream-chicken-breasts.json
+/input/recipes/alices-turkey-day-light-rolls.json
+/input/recipes/alicias-aloo-gobi.json
+/input/recipes/alicias-italian-nachos.json
+/input/recipes/alienated-blueberry-muffins.json
+/input/recipes/aligot-gratin-10067.json
+/input/recipes/alis-amazing-bruschetta.json
+/input/recipes/alis-greek-tortellini-salad.json
+/input/recipes/alis-green-sauce.json
+/input/recipes/alis-potato-casserole.json
+/input/recipes/alishas-scalloped-potatoes-and-ham.json
+/input/recipes/alisons-gluten-free-bread.json
+/input/recipes/alisons-slow-cooker-vegetable-beef-s.json
+/input/recipes/alissas-vegetarian-lentil-meatloaf.json
+/input/recipes/alitas-tomato-beef-stew.json
+/input/recipes/all-american-apple-pie.json
+/input/recipes/all-american-beef-taco-recipe.json
+/input/recipes/all-american-burger-dog.json
+/input/recipes/all-american-flag-cake.json
+/input/recipes/all-american-heres-the-beef-burgers.json
+/input/recipes/all-american-loaded-baked-potato-sala.json
+/input/recipes/all-american-meatloaf.json
+/input/recipes/all-american-peppermint-stick-torte-with-fudge-topping-3020.json
+/input/recipes/all-american-potato-salad-14176.json
+/input/recipes/all-american-roast-beef.json
+/input/recipes/all-american-trifle.json
+/input/recipes/all-american-turkey-107550.json
+/input/recipes/all-around-good-smoothie.json
+/input/recipes/all-around-spice-rub.json
+/input/recipes/all-canadian-potato-salad.json
+/input/recipes/all-crustacean-canapes-garnished-with-deep-fried-capers-351160.json
+/input/recipes/all-day-apple-butter.json
+/input/recipes/all-day-breakfast-sandwich-232645.json
+/input/recipes/all-day-macaroni-and-cheese.json
+/input/recipes/all-day-slow-cooker-cassoulet.json
+/input/recipes/all-day-venison-pot-roast.json
+/input/recipes/all-day-versatile-sauce.json
+/input/recipes/all-fruit-smoothies.json
+/input/recipes/all-in-one-lasagna.json
+/input/recipes/all-natural-chicken-pot-pie.json
+/input/recipes/all-natural-ground-italian-sausage-st.json
+/input/recipes/all-natural-no-bake-cookies.json
+/input/recipes/all-natural-pink-frosting.json
+/input/recipes/all-natural-ramen-noodles.json
+/input/recipes/all-natural-strawberry-lemonade.json
+/input/recipes/all-night-apple-butter.json
+/input/recipes/all-protein-meatloaf.json
+/input/recipes/all-purpose-lime-marinade.json
+/input/recipes/all-purpose-marinara-sauce.json
+/input/recipes/all-purpose-meatballs.json
+/input/recipes/all-purpose-no-salt-seasoning-mix.json
+/input/recipes/all-purpose-pizza-dough.json
+/input/recipes/all-purpose-rub-for-meat.json
+/input/recipes/all-root-beer-popsicles.json
+/input/recipes/all-season-bean-salad-232685.json
+/input/recipes/all-star-herb-salad-104223.json
+/input/recipes/all-star-veggie-burger.json
+/input/recipes/all-thats-good-cookies.json
+/input/recipes/all-time-favorite-sweet-potato-puddin.json
+/input/recipes/all-white-meat-meatloaf.json
+/input/recipes/all-year-blueberry-corn-muffins-1129.json
+/input/recipes/alla-checca.json
+/input/recipes/allanas-excellent-potato-soup.json
+/input/recipes/allanas-zesty-red-clam-chowder.json
+/input/recipes/allergy-friendly-comfort-soup.json
+/input/recipes/allies-200465.json
+/input/recipes/allies-awesome-easy-spice-cake.json
+/input/recipes/allies-bils-thanksgiving-or-celebra.json
+/input/recipes/allies-delicious-baked-dumplings.json
+/input/recipes/allies-delicious-macaroni-and-cheese.json
+/input/recipes/allies-espresso-kahlua-liqueur.json
+/input/recipes/allies-mushroom-pizza.json
+/input/recipes/alligator-animal-italian-bread.json
+/input/recipes/alligator-chili.json
+/input/recipes/alligator-fingers.json
+/input/recipes/alligator-in-garlic-wine-sauce.json
+/input/recipes/alligator-pears-and-apples.json
+/input/recipes/alligator-swamp-water.json
+/input/recipes/allison-glocks-inspired-salsa-230244.json
+/input/recipes/allisons-cold-crab-dip.json
+/input/recipes/allisons-pasta-salad.json
+/input/recipes/allisons-supreme-chocolate-chip-cook.json
+/input/recipes/allisons-trout.json
+/input/recipes/allrecipes-hurricane.json
+/input/recipes/allspice-cream-cheese-frosting.json
+/input/recipes/allspice-string-beans.json
+/input/recipes/allstar-hamburger-sauce.json
+/input/recipes/allstar-potato-spinach-and-sausage.json
+/input/recipes/allys-chocolate-chip-cookies.json
+/input/recipes/almanzos-fried-apples-n-onions.json
+/input/recipes/almas-sweet-corn.json
+/input/recipes/almond-aioli.json
+/input/recipes/almond-and-baby-bok-choy-asian-salad.json
+/input/recipes/almond-and-banana-cookies-104901.json
+/input/recipes/almond-and-chocolate-dacquoise-with-cranberry-sauce-13464.json
+/input/recipes/almond-and-coconut-crusted-tilapia.json
+/input/recipes/almond-and-mixed-berry-shortcakes-109767.json
+/input/recipes/almond-and-parmesan-crusted-tilapia.json
+/input/recipes/almond-and-parsley-salsa-verde.json
+/input/recipes/almond-and-pear-cake.json
+/input/recipes/almond-and-soy-nut-power-bars.json
+/input/recipes/almond-apple-cinnamon-scones.json
+/input/recipes/almond-apricot-and-cream-cheese-crostata-235616.json
+/input/recipes/almond-apricot-biscotti-107441.json
+/input/recipes/almond-apricot-chicken-with-mint-pesto-363323.json
+/input/recipes/almond-banana-chocolate-muffins.json
+/input/recipes/almond-bark-drop-cookies.json
+/input/recipes/almond-bark-snacker.json
+/input/recipes/almond-barley-porridge-with-fruit-51259500.json
+/input/recipes/almond-bars-i.json
+/input/recipes/almond-bars-ii.json
+/input/recipes/almond-bear-claws.json
+/input/recipes/almond-berry-smoothie.json
+/input/recipes/almond-blueberry-oatmeal-de-lites.json
+/input/recipes/almond-bread-pudding-with-salted-caramel-sauce-51140830.json
+/input/recipes/almond-brittle.json
+/input/recipes/almond-brown-betty.json
+/input/recipes/almond-brown-butter-14076.json
+/input/recipes/almond-brownie-bread-pudding.json
+/input/recipes/almond-butter-and-banana-oatmeal-cook.json
+/input/recipes/almond-butter-and-blueberry-smoothie.json
+/input/recipes/almond-butter-and-finger-bananas-on-fruit-bread-239169.json
+/input/recipes/almond-butter-blossoms.json
+/input/recipes/almond-butter-cookies-with-toffee.json
+/input/recipes/almond-butter-cookies.json
+/input/recipes/almond-butter-fudge.json
+/input/recipes/almond-butter-hot-chocolate.json
+/input/recipes/almond-butter-icing.json
+/input/recipes/almond-butter-oatmeal-energy-bites-wi.json
+/input/recipes/almond-butter-smoothie.json
+/input/recipes/almond-butter.json
+/input/recipes/almond-buttercrunch-candy-i.json
+/input/recipes/almond-buttercrunch-candy-ii.json
+/input/recipes/almond-buttercrunch.json
+/input/recipes/almond-cake-with-berries-109468.json
+/input/recipes/almond-cake-with-kirsch-cream-and-lingonberry-preserves-105922.json
+/input/recipes/almond-cake-with-roasted-pineapple-and-vanilla-cream-231448.json
+/input/recipes/almond-cakes-237677.json
+/input/recipes/almond-cakes-with-chocolate-passion-fruit-sauce-351235.json
+/input/recipes/almond-carrots.json
+/input/recipes/almond-cheddar-appetizers.json
+/input/recipes/almond-cheesecake-with-sour-cream-and-blackberries-100969.json
+/input/recipes/almond-cherry-chocolate-bark-369109.json
+/input/recipes/almond-cherry-tres-leches-cake.json
+/input/recipes/almond-chia-breakfast-bars.json
+/input/recipes/almond-chicken-casserole-i.json
+/input/recipes/almond-chicken-casserole-ii.json
+/input/recipes/almond-chicken-salad.json
+/input/recipes/almond-chocolate-and-pistachio-spumoni-351135.json
+/input/recipes/almond-chocolate-chip-pumpkin-bread.json
+/input/recipes/almond-chocolate-coconut-cookies-i.json
+/input/recipes/almond-chocolate-coconut-cookies-ii.json
+/input/recipes/almond-chocolate-coconut-cups.json
+/input/recipes/almond-citrus-couscous.json
+/input/recipes/almond-coconut-chocolate-cookie-balls.json
+/input/recipes/almond-coconut-granola-100932.json
+/input/recipes/almond-coconut-muffins.json
+/input/recipes/almond-coffee-ice-cream.json
+/input/recipes/almond-cookie-cups-with-sauternes-poached-apples-and-frozen-sauternes-mousse-15559.json
+/input/recipes/almond-cookies-104417.json
+/input/recipes/almond-cookies-dim-sum-variety.json
+/input/recipes/almond-cookies-i.json
+/input/recipes/almond-cookies-ii.json
+/input/recipes/almond-cookies-iii.json
+/input/recipes/almond-cookies-with-cardamom-orange-zest-and-pistachios.json
+/input/recipes/almond-cornmeal-cake-with-peach-and-berry-compote-103732.json
+/input/recipes/almond-cranberry-brittle.json
+/input/recipes/almond-cream-cheese-frosting-105946.json
+/input/recipes/almond-cream-puff-ring.json
+/input/recipes/almond-crescent-buns.json
+/input/recipes/almond-crescent-cookies.json
+/input/recipes/almond-crescents-4313.json
+/input/recipes/almond-crescents-i.json
+/input/recipes/almond-crescents-ii.json
+/input/recipes/almond-crescents-iii.json
+/input/recipes/almond-crunch-granola.json
+/input/recipes/almond-crunch-pound-cake.json
+/input/recipes/almond-crunch.json
+/input/recipes/almond-crusted-chevre-and-grape-truff.json
+/input/recipes/almond-crusted-chicken-with-tomato-ci.json
+/input/recipes/almond-crusted-goat-cheese-salad-with-raspberry-dressing-105335.json
+/input/recipes/almond-crusted-halibut-crystal-sympho.json
+/input/recipes/almond-crusted-pork-with-apple-rosema.json
+/input/recipes/almond-crusted-salmon-with-leek-and-lemon-cream-106414.json
+/input/recipes/almond-crusted-shrimp-cakes-with-lemon-soy-mayonnaise-232783.json
+/input/recipes/almond-crusted-tilapia.json
+/input/recipes/almond-crusted-trout-with-white-grits-and-swiss-chard-51264220.json
+/input/recipes/almond-cupcake-with-salted-caramel-bu.json
+/input/recipes/almond-custard-filling.json
+/input/recipes/almond-dacquoise-with-strawberry-ice-cream-105130.json
+/input/recipes/almond-delight-ice-cream.json
+/input/recipes/almond-delights.json
+/input/recipes/almond-dip.json
+/input/recipes/almond-dream.json
+/input/recipes/almond-easter-bread.json
+/input/recipes/almond-filling.json
+/input/recipes/almond-florentine-and-black-raspberry-chip-ice-cream-sandwiches-235559.json
+/input/recipes/almond-flour-banana-bread.json
+/input/recipes/almond-flour-bread-loaf-with-parmesan.json
+/input/recipes/almond-flour-bread.json
+/input/recipes/almond-flour-brownies.json
+/input/recipes/almond-flour-paleo-pancakes.json
+/input/recipes/almond-flour-pancakes-from-almond-bre.json
+/input/recipes/almond-flour-pancakes.json
+/input/recipes/almond-flour-pizza-crust.json
+/input/recipes/almond-flour-waffles.json
+/input/recipes/almond-flour.json
+/input/recipes/almond-french-toast-234685.json
+/input/recipes/almond-gelatin-with-mandarin-oranges.json
+/input/recipes/almond-gelatin.json
+/input/recipes/almond-glazed-onions.json
+/input/recipes/almond-glazed-pastries-with-whipped-cream-and-berries-234958.json
+/input/recipes/almond-green-beans.json
+/input/recipes/almond-herb-crusted-trout-for-two.json
+/input/recipes/almond-horchata-200778.json
+/input/recipes/almond-ice-cream-terrine-with-chocolate-truffles-and-raspberry-sauce-4245.json
+/input/recipes/almond-ice.json
+/input/recipes/almond-jell-o-with-lychee.json
+/input/recipes/almond-jelly.json
+/input/recipes/almond-joy-bark.json
+/input/recipes/almond-joy-cake.json
+/input/recipes/almond-joy-cocktail.json
+/input/recipes/almond-joy-cookie-bar.json
+/input/recipes/almond-joy-cookies.json
+/input/recipes/almond-joy-fudge.json
+/input/recipes/almond-kale-and-banana-smoothie.json
+/input/recipes/almond-kisses.json
+/input/recipes/almond-leche-flan.json
+/input/recipes/almond-lemon-cake.json
+/input/recipes/almond-lemon-chicken.json
+/input/recipes/almond-lemon-torte-with-fresh-strawberries-241871.json
+/input/recipes/almond-love-knots.json
+/input/recipes/almond-macaroon-nests.json
+/input/recipes/almond-macaroon-torte-with-chocolate-frosting-and-orange-compote-358237.json
+/input/recipes/almond-macaroons-14950.json
+/input/recipes/almond-macaroons-i.json
+/input/recipes/almond-macaroons-ii.json
+/input/recipes/almond-mandarin-salad.json
+/input/recipes/almond-maple-coconut-granola.json
+/input/recipes/almond-maple-granola.json
+/input/recipes/almond-marzipan-cookie.json
+/input/recipes/almond-melon-tart.json
+/input/recipes/almond-meringue-cookies.json
+/input/recipes/almond-meringue-torte-with-lemon-and-strawberry-filling-5115.json
+/input/recipes/almond-milk-chocolate-pudding.json
+/input/recipes/almond-milk-frappuccino.json
+/input/recipes/almond-milk-from-oster.json
+/input/recipes/almond-milk.json
+/input/recipes/almond-muffins-with-gooey-fig-center-233859.json
+/input/recipes/almond-oat-lace-cookies-368969.json
+/input/recipes/almond-oat-strawberry-shortcakes-395029.json
+/input/recipes/almond-orange-chicken.json
+/input/recipes/almond-orange-crusted-chicken-with-fe.json
+/input/recipes/almond-orange-streusel-coffee-cake.json
+/input/recipes/almond-pancakes-with-sour-cherry-syrup-51136810.json
+/input/recipes/almond-paste.json
+/input/recipes/almond-pavlova-with-strawberry-rhubarb-compote.json
+/input/recipes/almond-pear-clafouti-10706.json
+/input/recipes/almond-pear-galette-236924.json
+/input/recipes/almond-plum-and-peach-pie-51108800.json
+/input/recipes/almond-plum-buckle-235359.json
+/input/recipes/almond-poppy-seed-muffins.json
+/input/recipes/almond-pork.json
+/input/recipes/almond-pound-cake.json
+/input/recipes/almond-praline-semifreddo-with-grappa-poached-apricots-354218.json
+/input/recipes/almond-pretzels-mandelplaetzchen.json
+/input/recipes/almond-puff-cake.json
+/input/recipes/almond-puff-pancakes.json
+/input/recipes/almond-puff.json
+/input/recipes/almond-punch.json
+/input/recipes/almond-raisin-bread.json
+/input/recipes/almond-raisin-granola-102619.json
+/input/recipes/almond-raisin-granola.json
+/input/recipes/almond-raspberry-meringue-bars.json
+/input/recipes/almond-rhubarb-coffee-cake.json
+/input/recipes/almond-roca.json
+/input/recipes/almond-rolls.json
+/input/recipes/almond-rum-cake.json
+/input/recipes/almond-sable-dough-356413.json
+/input/recipes/almond-sandwich-bread.json
+/input/recipes/almond-sauce-chicken-breasts.json
+/input/recipes/almond-sauce.json
+/input/recipes/almond-sherbet.json
+/input/recipes/almond-shortbread-i.json
+/input/recipes/almond-shortbread-ii.json
+/input/recipes/almond-sour-cream-dip.json
+/input/recipes/almond-spice-cookies-108913.json
+/input/recipes/almond-spice-pudding.json
+/input/recipes/almond-spice-sandwich.json
+/input/recipes/almond-squares-i.json
+/input/recipes/almond-squares-ii.json
+/input/recipes/almond-sticks-or-rings.json
+/input/recipes/almond-strawberry-chia-seed-pudding.json
+/input/recipes/almond-tart-with-stone-fruit-and-lime-meringue-56389902.json
+/input/recipes/almond-tea-cakes-from-king-arthur-flo.json
+/input/recipes/almond-tea.json
+/input/recipes/almond-thins.json
+/input/recipes/almond-wild-rice.json
+/input/recipes/almond-y-peanut-butter-oatmeal-cookie.json
+/input/recipes/almond-you-must-be-nuts-crackers.json
+/input/recipes/almond-yummies.json
+/input/recipes/almost-authentic-caesar-salad.json
+/input/recipes/almost-beau-monde-seasoning.json
+/input/recipes/almost-caramel-de-lite-bars.json
+/input/recipes/almost-eggless-egg-salad.json
+/input/recipes/almost-famous-bloomin-onion-recipe.json
+/input/recipes/almost-famous-broccoli-cheddar-soup-recipe.json
+/input/recipes/almost-famous-fried-pickles-recipe.json
+/input/recipes/almost-famous-pumpkin-cheesecake-recipe2.json
+/input/recipes/almost-famous-spicy-fried-shrimp-recipe.json
+/input/recipes/almost-famous-spinach-artichoke-dip-recipe.json
+/input/recipes/almost-fat-free-green-onion-potato-sa.json
+/input/recipes/almost-heaven-peanut-butter-cookies.json
+/input/recipes/almost-homemade-buttermilk.json
+/input/recipes/almost-no-fat-banana-bread.json
+/input/recipes/almost-tuscan-sausage-and-kale-soup.json
+/input/recipes/almost-white-castle-hamburgers.json
+/input/recipes/aloha-ahi-poke.json
+/input/recipes/aloha-chicken-burgers.json
+/input/recipes/aloha-chicken.json
+/input/recipes/aloha-coleslaw-with-a-punch.json
+/input/recipes/aloha-coleslaw.json
+/input/recipes/aloo-gobhi-stuffing-231000.json
+/input/recipes/aloo-gobhi.json
+/input/recipes/aloo-gobi-ki-subzi-potatoes-and-caul.json
+/input/recipes/aloo-gobi-masala-cauliflower-and-pot.json
+/input/recipes/aloo-gobi.json
+/input/recipes/aloo-matar-paneer-simmered-potatoes.json
+/input/recipes/aloo-matar.json
+/input/recipes/aloo-palak.json
+/input/recipes/aloo-phujia.json
+/input/recipes/alphabet-soup.json
+/input/recipes/als-baked-swiss-steak.json
+/input/recipes/als-quick-vegetarian-spaghetti.json
+/input/recipes/als-rum-chicken.json
+/input/recipes/als-sufferin-succotash.json
+/input/recipes/alsatian-cheese-tart-233788.json
+/input/recipes/alsatian-chocolate-balls.json
+/input/recipes/alsatian-onion-and-bacon-tartlets-105527.json
+/input/recipes/alsatian-style-apple-and-cream-tart-13206.json
+/input/recipes/alsatian-style-apple-pie-105573.json
+/input/recipes/alternative-baked-salmon.json
+/input/recipes/alternative-oatmeal-raisin-cookies-800.json
+/input/recipes/alternative-tabbouleh-tabouli.json
+/input/recipes/alton-browns-buffalo-wings-recipe.json
+/input/recipes/always-a-winner-grilled-chicken.json
+/input/recipes/always-a-winner-potato-salad.json
+/input/recipes/always-delicious-cherry-pie.json
+/input/recipes/always-juicy-baked-ham.json
+/input/recipes/alysias-basic-meat-lasagna.json
+/input/recipes/alysons-broccoli-salad.json
+/input/recipes/alyssas-mango-peach-salsa.json
+/input/recipes/alyxs-mango-cherry-chicken-salad.json
+/input/recipes/amajos-creamsicle-martini.json
+/input/recipes/amalgamation-cake-i.json
+/input/recipes/amalgamation-cake-ii.json
+/input/recipes/amandas-awesome-stir-fry-sauce.json
+/input/recipes/amandas-big-beef-sauce.json
+/input/recipes/amandas-potatoes.json
+/input/recipes/amandas-quinoa-salad.json
+/input/recipes/amandas-sangria.json
+/input/recipes/amaranth-and-feta-phyllo-triangles-51105060.json
+/input/recipes/amaranth-ginger-cookies.json
+/input/recipes/amaranth-pancakes.json
+/input/recipes/amaranth-walnut-cookies-with-brandy-366652.json
+/input/recipes/amaretti-italian-cookies.json
+/input/recipes/amaretti-tiramisu-357429.json
+/input/recipes/amaretti.json
+/input/recipes/amaretto-almond-streusel-pumpkin-pie-236478.json
+/input/recipes/amaretto-brownies.json
+/input/recipes/amaretto-butter-balls.json
+/input/recipes/amaretto-by-morning.json
+/input/recipes/amaretto-cake.json
+/input/recipes/amaretto-cheesecake-i.json
+/input/recipes/amaretto-cheesecake-ii.json
+/input/recipes/amaretto-cheesecake-iii.json
+/input/recipes/amaretto-chicken.json
+/input/recipes/amaretto-chocolate-pudding-453.json
+/input/recipes/amaretto-coffee-200740.json
+/input/recipes/amaretto-cranberry-kiss-240663.json
+/input/recipes/amaretto-cream-cake.json
+/input/recipes/amaretto-eggnog.json
+/input/recipes/amaretto-ice-cream-105562.json
+/input/recipes/amaretto-ice-cream.json
+/input/recipes/amaretto-maple-cream-cheese-frosting.json
+/input/recipes/amaretto-mimosa-200645.json
+/input/recipes/amaretto-mousse-cheesecake.json
+/input/recipes/amaretto-olive-oil-cake-395395.json
+/input/recipes/amaretto-roasted-chicken.json
+/input/recipes/amaretto-sauce-for-carrots.json
+/input/recipes/amaretto-shrimp-almandine.json
+/input/recipes/amaretto-sour-cocktail.json
+/input/recipes/amaretto-sweet-and-sour.json
+/input/recipes/amaretto.json
+/input/recipes/amariette-cookies.json
+/input/recipes/amarillo-ceviche-mixto-360170.json
+/input/recipes/amarillo-cheese-fries.json
+/input/recipes/amaro-spiked-mocha-with-caramelized-brioche.json
+/input/recipes/amateurs-light-breeze-chicken-chili.json
+/input/recipes/amatriciana.json
+/input/recipes/amayas-migas.json
+/input/recipes/amazin-raisin-cake.json
+/input/recipes/amazing-all-purpose-marinade.json
+/input/recipes/amazing-almond-chicken-casserole.json
+/input/recipes/amazing-almond-flour-pancakes-gluten.json
+/input/recipes/amazing-and-easy-chicken-wings.json
+/input/recipes/amazing-apple-butter.json
+/input/recipes/amazing-apple-cake.json
+/input/recipes/amazing-apple-crostata.json
+/input/recipes/amazing-artichoke-and-spinach-dip.json
+/input/recipes/amazing-asian-chicken-salad.json
+/input/recipes/amazing-asparagus.json
+/input/recipes/amazing-bacon-wrapped-jalapeno-shrimp.json
+/input/recipes/amazing-banana-sorbet.json
+/input/recipes/amazing-blueberry-rhubarb-pie.json
+/input/recipes/amazing-brown-rice-salad.json
+/input/recipes/amazing-brussels-sprouts.json
+/input/recipes/amazing-buffalo-dip.json
+/input/recipes/amazing-butternut-squash.json
+/input/recipes/amazing-calavacita-and-pork.json
+/input/recipes/amazing-chicken.json
+/input/recipes/amazing-chocolate-beet-cake.json
+/input/recipes/amazing-chocolate-quinoa-cake.json
+/input/recipes/amazing-chocolate-zucchini-bread.json
+/input/recipes/amazing-cocktail-sauce.json
+/input/recipes/amazing-coconut-pie.json
+/input/recipes/amazing-corn-cake.json
+/input/recipes/amazing-crab-shells.json
+/input/recipes/amazing-cranberry-sauce.json
+/input/recipes/amazing-crunchy-tofu-salad.json
+/input/recipes/amazing-crusted-chicken.json
+/input/recipes/amazing-cucumber-basil-salad.json
+/input/recipes/amazing-fried-pork-chops.json
+/input/recipes/amazing-garlic-chicken-livers.json
+/input/recipes/amazing-ginger-snaps.json
+/input/recipes/amazing-gluten-free-layer-bars.json
+/input/recipes/amazing-gnocchi-soup.json
+/input/recipes/amazing-grasshopper-pie.json
+/input/recipes/amazing-greek-pasta.json
+/input/recipes/amazing-ground-turkey-tomato-sauce.json
+/input/recipes/amazing-hawaiian-chicken-chili.json
+/input/recipes/amazing-healthy-dark-chocolate.json
+/input/recipes/amazing-italian-lemon-butter-chicken.json
+/input/recipes/amazing-lemon-scones.json
+/input/recipes/amazing-lentils-and-kale.json
+/input/recipes/amazing-marinade.json
+/input/recipes/amazing-mexican-quinoa-salad.json
+/input/recipes/amazing-monkey-bread.json
+/input/recipes/amazing-muffaletta-olive-salad.json
+/input/recipes/amazing-muffin-cups.json
+/input/recipes/amazing-mussels.json
+/input/recipes/amazing-no-cook-spinach-artichoke-dip.json
+/input/recipes/amazing-oatmeal-chocolate-chip-bars.json
+/input/recipes/amazing-oven-roasted-potatoes.json
+/input/recipes/amazing-passover-chocolate-toffee-mat.json
+/input/recipes/amazing-pecan-coffee-cake.json
+/input/recipes/amazing-pineapple-cranberry-sauce.json
+/input/recipes/amazing-pizza-pork-chops.json
+/input/recipes/amazing-pork-chops-in-cream-sauce.json
+/input/recipes/amazing-pork-tenderloin-in-the-slow-c.json
+/input/recipes/amazing-pumpkin-soup.json
+/input/recipes/amazing-ribs.json
+/input/recipes/amazing-salmon-marinade.json
+/input/recipes/amazing-shrimp-and-langostino-lobster.json
+/input/recipes/amazing-shrimp-stuffed-mushrooms.json
+/input/recipes/amazing-simple-thai-tofu.json
+/input/recipes/amazing-slow-cooker-chocolate-cake.json
+/input/recipes/amazing-slow-cooker-french-toast.json
+/input/recipes/amazing-slow-cooker-orange-chicken.json
+/input/recipes/amazing-southwest-cilantro-lime-mango.json
+/input/recipes/amazing-spicy-grilled-shrimp.json
+/input/recipes/amazing-spinach-artichoke-casserole.json
+/input/recipes/amazing-strawberry-pound-cake.json
+/input/recipes/amazing-sugar-cookies.json
+/input/recipes/amazing-sun-dried-tomato-cream-sauce.json
+/input/recipes/amazing-tofu-scramble.json
+/input/recipes/amazing-turkey-jerky.json
+/input/recipes/amazing-vegan-pumpkin-bread.json
+/input/recipes/amazing-vegan-pumpkin-muffins.json
+/input/recipes/amazing-vegan-pumpkin-pie.json
+/input/recipes/amazing-venison-meatloaf.json
+/input/recipes/amazing-whipped-potatoes.json
+/input/recipes/amazing-white-chocolate-chip-pistachi.json
+/input/recipes/amazing-white-clam-sauce.json
+/input/recipes/amazing-whole-wheat-pizza-crust.json
+/input/recipes/amazingly-delicious-prime-rib.json
+/input/recipes/amazingly-delicious-whole-grain-brown.json
+/input/recipes/amazingly-easy-banana-cake.json
+/input/recipes/amazingly-easy-irish-soda-bread.json
+/input/recipes/amazingly-easy-surprisingly-tasty-br.json
+/input/recipes/amazingly-good-and-healthy-tuna-salad.json
+/input/recipes/amazingly-good-eggnog.json
+/input/recipes/amazingly-simple-tomato-sauce.json
+/input/recipes/amazingly-succulent-roast-turkey-thig.json
+/input/recipes/amazingly-tasty-and-crispy-chicken-sc.json
+/input/recipes/amazingly-yummy-surprise-inside-cooki.json
+/input/recipes/amber-beer-cheese-dip.json
+/input/recipes/ambers-devils-on-horseback.json
+/input/recipes/ambers-peanut-butter.json
+/input/recipes/ambers-penne-alla-vodka.json
+/input/recipes/ambers-sesame-chicken.json
+/input/recipes/ambers-super-stuffing.json
+/input/recipes/ambers-zucchini-bread.json
+/input/recipes/ambila-chicken-14083.json
+/input/recipes/ambrosia-230250.json
+/input/recipes/ambrosia-cake.json
+/input/recipes/ambrosia-cookies.json
+/input/recipes/ambrosia-fruit-salad.json
+/input/recipes/ambrosia-reborn.json
+/input/recipes/ambrosia-salad-ii.json
+/input/recipes/ambrosial-bread.json
+/input/recipes/amby-raes-cucumber-salad.json
+/input/recipes/ameilias-italian-stuffed-olives.json
+/input/recipes/amelias-slow-cooker-brunswick-stew.json
+/input/recipes/amelias-tuna-macaroni-salad.json
+/input/recipes/amenas-triple-chocolate-chip-cookies.json
+/input/recipes/american-apple-pie.json
diff --git a/serverless-fleets/data/input/inferencing/batches/1.txt b/serverless-fleets/data/input/inferencing/batches/1.txt
index 32e5519e7..f6a073cdb 100644
--- a/serverless-fleets/data/input/inferencing/batches/1.txt
+++ b/serverless-fleets/data/input/inferencing/batches/1.txt
@@ -1,10 +1,1000 @@
-/input/recipes/a-firefighters-meatloaf.json;/output/inferencing_a-firefighters-meatloaf.augmented.json
-/input/recipes/a-fragrant-spicy-rice.json;/output/inferencing_a-fragrant-spicy-rice.augmented.json
-/input/recipes/a-fruitcake-to-love-240697.json;/output/inferencing_a-fruitcake-to-love-240697.augmented.json
-/input/recipes/a-fuzzy-thing.json;/output/inferencing_a-fuzzy-thing.augmented.json
-/input/recipes/a-good-barbeque-sauce.json;/output/inferencing_a-good-barbeque-sauce.augmented.json
-/input/recipes/a-good-easy-garlic-chicken.json;/output/inferencing_a-good-easy-garlic-chicken.augmented.json
-/input/recipes/a-gooey-decadent-chocolate-cake-recipe.json;/output/inferencing_a-gooey-decadent-chocolate-cake-recipe.augmented.json
-/input/recipes/a-green-bean-and-walnut-casserole.json;/output/inferencing_a-green-bean-and-walnut-casserole.augmented.json
-/input/recipes/a-green-peas-soup-without-meat-394705.json;/output/inferencing_a-green-peas-soup-without-meat-394705.augmented.json
-/input/recipes/a-healthier-mochaccino.json;/output/inferencing_a-healthier-mochaccino.augmented.json
+/input/recipes/american-beauty-200310.json
+/input/recipes/american-breakfast-casserole.json
+/input/recipes/american-caviar-with-crispy-yukon-gold-potato-pancakes-233687.json
+/input/recipes/american-ceviche.json
+/input/recipes/american-cheese-bacon-and-tomato-on-white-bread-102915.json
+/input/recipes/american-chop-suey-ii.json
+/input/recipes/american-chop-suey.json
+/input/recipes/american-flag-cake.json
+/input/recipes/american-french-onion-soup.json
+/input/recipes/american-frittata.json
+/input/recipes/american-girls-peach-cobbler.json
+/input/recipes/american-hatch-potato-salad.json
+/input/recipes/american-italian-pasta-salad.json
+/input/recipes/american-lasagna.json
+/input/recipes/american-lite-fried-rice.json
+/input/recipes/american-potato-salad.json
+/input/recipes/american-shepherds-pie.json
+/input/recipes/american-style-creamy-greek-dressing.json
+/input/recipes/american-style-red-beans-and-rice.json
+/input/recipes/american-turkey-tacos.json
+/input/recipes/americano-cocktail.json
+/input/recipes/americas-best-barbeque-rub.json
+/input/recipes/americas-best-buffet-casserole.json
+/input/recipes/amish-bob-and-andy-pie.json
+/input/recipes/amish-bread.json
+/input/recipes/amish-breakfast-bake.json
+/input/recipes/amish-cake.json
+/input/recipes/amish-casserole.json
+/input/recipes/amish-cinnamon-bread.json
+/input/recipes/amish-cookies.json
+/input/recipes/amish-custard-cottage-cheese-pie.json
+/input/recipes/amish-friendship-banana-nut-bread.json
+/input/recipes/amish-friendship-bread-i.json
+/input/recipes/amish-friendship-bread-ii.json
+/input/recipes/amish-friendship-bread-iii.json
+/input/recipes/amish-friendship-bread-starter.json
+/input/recipes/amish-friendship-cake.json
+/input/recipes/amish-friendship-chocolate-bread.json
+/input/recipes/amish-hash-browns.json
+/input/recipes/amish-macaroni-salad.json
+/input/recipes/amish-meatloaf.json
+/input/recipes/amish-peach-dumplings.json
+/input/recipes/amish-picnic-macaroni-salad.json
+/input/recipes/amish-poor-mans-steak.json
+/input/recipes/amish-potato-salad.json
+/input/recipes/amish-sauerkraut-surprise-custard-pie.json
+/input/recipes/amish-slaw.json
+/input/recipes/amish-sourdough-pancakes.json
+/input/recipes/amish-sugar-cakes.json
+/input/recipes/amish-sugar-cookies.json
+/input/recipes/amish-white-bread.json
+/input/recipes/amish-yumazuti.json
+/input/recipes/ammonia-cookies.json
+/input/recipes/amusement-park-cornbread.json
+/input/recipes/amy-roses-roasted-cauliflower-soup.json
+/input/recipes/amys-asparagus-casserole.json
+/input/recipes/amys-barbecue-chicken-salad.json
+/input/recipes/amys-best-ever-onion-rings.json
+/input/recipes/amys-cheesy-green-bean-casserole.json
+/input/recipes/amys-chocolate-chip-cookies.json
+/input/recipes/amys-cilantro-cream-sauce.json
+/input/recipes/amys-creamy-black-bean-corn-salsa.json
+/input/recipes/amys-cucumber-lemonade.json
+/input/recipes/amys-delicious-turkey-burgers.json
+/input/recipes/amys-garlic-egg-chicken.json
+/input/recipes/amys-healthy-fruity.json
+/input/recipes/amys-kidney-bean-salad.json
+/input/recipes/amys-lavender-lemonade.json
+/input/recipes/amys-lemon-orange-creamy-pie.json
+/input/recipes/amys-lettuce-wraps.json
+/input/recipes/amys-marvelous-marbled-cheesecake.json
+/input/recipes/amys-mexican-soup.json
+/input/recipes/amys-po-man-green-beans-and-sausage.json
+/input/recipes/amys-sausage-apple-pie.json
+/input/recipes/amys-spicy-beans-and-rice.json
+/input/recipes/amys-tater-tot-casserole.json
+/input/recipes/amys-triple-decker-turkey-bacon-sand.json
+/input/recipes/an-american-place-strawberry-shortcake-106681.json
+/input/recipes/an-easy-as-pie-sweet-and-sour-sauce.json
+/input/recipes/an-updated-red-potato-salad.json
+/input/recipes/anadama-bread.json
+/input/recipes/anadama-rolls-104287.json
+/input/recipes/anadama-rolls-with-mixed-seeds-100345.json
+/input/recipes/anaheim-fish-tacos.json
+/input/recipes/anaheim-guacamole.json
+/input/recipes/anapakaya-paala-koora.json
+/input/recipes/anasazi-butternut-squash-soup-with-chorizo-and-pepitas-102324.json
+/input/recipes/ancho-and-cocoa-carne-asada-351852.json
+/input/recipes/ancho-chile-rubbed-venison-steaks-wit.json
+/input/recipes/ancho-chile-sauce-242728.json
+/input/recipes/ancho-chili-fajitas.json
+/input/recipes/ancho-chipotle-salsa.json
+/input/recipes/ancho-guajillo-chile-sauce-108061.json
+/input/recipes/ancho-honey-mustard-sauce.json
+/input/recipes/ancho-short-rib-tacos-with-pickled-red-onions.json
+/input/recipes/ancho-sweet-potato-puree-15709.json
+/input/recipes/anchoiade-11637.json
+/input/recipes/anchovies-in-tomato-sauce-with-pasta-237164.json
+/input/recipes/anchovies-rosemary-pork-chops.json
+/input/recipes/anchovy-lemon-dip-with-green-beans-239286.json
+/input/recipes/anchovy-linguine.json
+/input/recipes/anchovy-mashed-potatoes-11639.json
+/input/recipes/anchovy-mayonnaise-232502.json
+/input/recipes/anchovy-mayonnaise-51242260.json
+/input/recipes/anchovy-pasta-with-garlic-breadcrumbs.json
+/input/recipes/ancient-honey-cakes-rice-flour-cooki.json
+/input/recipes/ancient-roman-cheesecake-savillum.json
+/input/recipes/andalusian-gazpacho.json
+/input/recipes/andes-mint-cookies.json
+/input/recipes/andies-quick-n-easy-sneaky-sloppy-j.json
+/input/recipes/andies-stuffed-mushrooms.json
+/input/recipes/andis-apricot-almond-chicken.json
+/input/recipes/andis-own-delightful-brunch-burritos.json
+/input/recipes/andouille-and-chicken-creole-pasta.json
+/input/recipes/andouille-and-poblano-quesadillas.json
+/input/recipes/andouille-mushroom-and-lentil-soup.json
+/input/recipes/andouille-sausage-and-corn-chowder.json
+/input/recipes/andouille-sausage-and-shrimp-with-creole-mustard-sauce-237032.json
+/input/recipes/andouille-sausage.json
+/input/recipes/andouille-shrimp-and-chicken-jambal.json
+/input/recipes/andouille-stuffed-pork-loin-with-creole-mustard-56389583.json
+/input/recipes/andreas-broccoli-slaw.json
+/input/recipes/andreas-pasta-fagioli.json
+/input/recipes/andreas-pomegranate-guacamole.json
+/input/recipes/andres-easy-fruit-dip.json
+/input/recipes/andrews-favorite-grilled-pork-chops.json
+/input/recipes/andrews-herb-risotto.json
+/input/recipes/andys-jalapeno-zucchini-bread.json
+/input/recipes/andys-prosciutto-scallops.json
+/input/recipes/andys-spicy-green-chile-pork.json
+/input/recipes/angel-biscuit-rolls.json
+/input/recipes/angel-biscuits-i.json
+/input/recipes/angel-biscuits-ii.json
+/input/recipes/angel-butter.json
+/input/recipes/angel-cake-surprise.json
+/input/recipes/angel-chicken-pasta.json
+/input/recipes/angel-chicken.json
+/input/recipes/angel-chocolate-chip-cookies.json
+/input/recipes/angel-cookies-i.json
+/input/recipes/angel-cookies-ii.json
+/input/recipes/angel-crisps.json
+/input/recipes/angel-family-chicken-soup-with-matzo.json
+/input/recipes/angel-food-cake-and-strawberry-cream.json
+/input/recipes/angel-food-cake-i.json
+/input/recipes/angel-food-cake-ii.json
+/input/recipes/angel-food-cake-iii.json
+/input/recipes/angel-food-cake-with-grapefruit.json
+/input/recipes/angel-food-cake-with-strawberries-and-devonshire-cream-2592.json
+/input/recipes/angel-food-cake-with-toasted-almonds.json
+/input/recipes/angel-food-candy.json
+/input/recipes/angel-food-cupcakes.json
+/input/recipes/angel-food-ice-cream-cake.json
+/input/recipes/angel-food-pie.json
+/input/recipes/angel-food-refrigerator-cake.json
+/input/recipes/angel-food-roll-with-cranberry-fillin.json
+/input/recipes/angel-food-trifle.json
+/input/recipes/angel-fruit-trifle.json
+/input/recipes/angel-hair-de-la-mer.json
+/input/recipes/angel-hair-pasta-and-scallops-with-ma.json
+/input/recipes/angel-hair-pasta-chicken.json
+/input/recipes/angel-hair-pasta-lemon-kale-pecans.json
+/input/recipes/angel-hair-pasta-salad.json
+/input/recipes/angel-hair-pasta-with-broccoli-and-herb-butter-108539.json
+/input/recipes/angel-hair-pasta-with-fresh-tomato-sauce-235263.json
+/input/recipes/angel-hair-pasta-with-garlic-shrimp-a.json
+/input/recipes/angel-hair-pasta-with-gorgonzola-sauc.json
+/input/recipes/angel-hair-pasta-with-lemon-and-chick.json
+/input/recipes/angel-hair-pasta-with-peas-prosciutto-and-lemon-105173.json
+/input/recipes/angel-hair-pasta-with-peppers-and-chi.json
+/input/recipes/angel-hair-pasta-with-pignoli.json
+/input/recipes/angel-hair-pasta-with-sauteed-squid-106145.json
+/input/recipes/angel-hair-pasta-with-shrimp-and-basi.json
+/input/recipes/angel-hair-pasta-with-spring-vegetables.json
+/input/recipes/angel-hair-pasta-with-tuna-and-tomato-sauce-852.json
+/input/recipes/angel-hair-with-chicken-and-sun-dried-tomatoes-237145.json
+/input/recipes/angel-hair-with-feta-and-sun-dried-to.json
+/input/recipes/angel-icing.json
+/input/recipes/angel-lush-with-pineapple-from-doler.json
+/input/recipes/angel-pie.json
+/input/recipes/angel-pillows.json
+/input/recipes/angel-pudding.json
+/input/recipes/angel-punch-102332.json
+/input/recipes/angel-punch-200120.json
+/input/recipes/angel-salad.json
+/input/recipes/angel-shrimp-pasta.json
+/input/recipes/angel-sugar-cookies.json
+/input/recipes/angel-whispers.json
+/input/recipes/angelas-amazing-chicken-pot-pie.json
+/input/recipes/angelas-awesome-enchiladas.json
+/input/recipes/angelas-easy-breaded-chicken.json
+/input/recipes/angelas-oriental-chicken-noodle-soup.json
+/input/recipes/angelas-potatoes.json
+/input/recipes/angeled-eggs.json
+/input/recipes/angels-cabbage-salad.json
+/input/recipes/angels-chunky-chicken-salad.json
+/input/recipes/angels-hair-pasta-with-lemon-and-pine-nuts-10514.json
+/input/recipes/angels-old-fashioned-beef-stew.json
+/input/recipes/angels-on-horseback.json
+/input/recipes/angels-ravioli-alfredo-with-mushroom.json
+/input/recipes/angels-yummy-bruschetta.json
+/input/recipes/angies-dads-best-cabbage-coleslaw.json
+/input/recipes/angies-mango-pineapple-salsa.json
+/input/recipes/angies-perfect-dinner-rolls.json
+/input/recipes/angies-polenta-lasagna.json
+/input/recipes/angies-special.json
+/input/recipes/angies-to-die-for-banana-bread.json
+/input/recipes/angry-dan.json
+/input/recipes/angry-lobster-with-lemon-rice-and-crispy-basil-355916.json
+/input/recipes/angry-shrimp-51219630.json
+/input/recipes/angry-shrimp-with-tuscan-white-beans.json
+/input/recipes/angs-balsamic-maple-chicken.json
+/input/recipes/angs-chicken-salad.json
+/input/recipes/angs-creamy-potato-soup.json
+/input/recipes/anikas-cheesy-green-bean-casserole.json
+/input/recipes/anise-almond-biscotti-102706.json
+/input/recipes/anise-biscotti-235574.json
+/input/recipes/anise-biscotti.json
+/input/recipes/anise-buckwheat-bread.json
+/input/recipes/anise-cookie-baskets-with-riesling-ice-cream-and-fresh-fruit-1150.json
+/input/recipes/anise-cookies-i.json
+/input/recipes/anise-cookies-ii.json
+/input/recipes/anise-cookies-iii.json
+/input/recipes/anise-cookies-iv.json
+/input/recipes/anise-cookies-springerle.json
+/input/recipes/anise-drops.json
+/input/recipes/anise-overnight-cookies.json
+/input/recipes/anise-pizzelles.json
+/input/recipes/anise-scented-fig-and-date-swirls-105930.json
+/input/recipes/anise-scented-fig-and-date-swirls-13262.json
+/input/recipes/anise-seed-borrachio-cookies.json
+/input/recipes/anise-seed-cookies.json
+/input/recipes/anise-seed-flatbreads-104917.json
+/input/recipes/anise-sesame-cookies-231209.json
+/input/recipes/anise-waffle-cookies.json
+/input/recipes/anise-walnut-biscotti.json
+/input/recipes/anisette-biscotti.json
+/input/recipes/anisette-cookies-i.json
+/input/recipes/anisette-cookies-ii.json
+/input/recipes/anisette-toast.json
+/input/recipes/anitas-cozy-apple-fig-compote.json
+/input/recipes/anko-sweet-red-bean-paste.json
+/input/recipes/ann-pachetts-spicy-seafood-chowder-230800.json
+/input/recipes/annabels-pasta-salad-101557.json
+/input/recipes/annam-kobbari-parvanam-rice-and-coco.json
+/input/recipes/annas-amazing-easy-pleasy-meatballs.json
+/input/recipes/annas-chocolate-chip-cookies.json
+/input/recipes/annas-custard-pie.json
+/input/recipes/annas-easter-ham-pie.json
+/input/recipes/annas-german-dumplings.json
+/input/recipes/annas-linguica-and-potato-stew.json
+/input/recipes/annas-scrambled-tofu.json
+/input/recipes/anne-whitemans-birthday-kugel-350156.json
+/input/recipes/annemaries-lemon-bars.json
+/input/recipes/annes-calabacitas.json
+/input/recipes/annes-fabulous-grilled-salmon.json
+/input/recipes/annes-goat-cheese-gratin-104224.json
+/input/recipes/annes-homemade-chorizo.json
+/input/recipes/annes-hot-ham-and-swiss-dip.json
+/input/recipes/annes-low-sugar-chocolate-cake.json
+/input/recipes/annes-potato-pancakes.json
+/input/recipes/annettes-great-ham-glaze.json
+/input/recipes/annex-theater-champagne-cocktail.json
+/input/recipes/anniebells-peach-cobbler.json
+/input/recipes/annies-apple-butter-barbeque-sauce.json
+/input/recipes/annies-fruit-salsa-and-cinnamon-chip.json
+/input/recipes/annies-lobster-bisque.json
+/input/recipes/annies-strawberry-dessert.json
+/input/recipes/annies-turkey-brine.json
+/input/recipes/annies-turkey-salad.json
+/input/recipes/annies-white-chocolate-kahlua-cre.json
+/input/recipes/anniversary-cake.json
+/input/recipes/anniversary-chicken-i.json
+/input/recipes/anniversary-chicken-ii.json
+/input/recipes/anniversary-punch-236175.json
+/input/recipes/anns-berry-green-smoothie.json
+/input/recipes/anns-chocolate-chip-carrot-cake-pump.json
+/input/recipes/anns-christmas-eve-bouillabaisse.json
+/input/recipes/anns-dirty-rice.json
+/input/recipes/anns-fantastic-fruit-salad.json
+/input/recipes/anns-rice-pilaf.json
+/input/recipes/anns-shrimp-etouffee.json
+/input/recipes/anns-sisters-meatloaf-recipe.json
+/input/recipes/anns-sweet-and-spicy-bbq-rub.json
+/input/recipes/another-pork-chop-casserole.json
+/input/recipes/antelope-goulash.json
+/input/recipes/anthony-bourdain-roast-chicken-with-lemon-and-butter.json
+/input/recipes/anthonys-lime-chicken-with-pasta.json
+/input/recipes/antioxidant-trail-mix.json
+/input/recipes/antipasto-garden-salad.json
+/input/recipes/antipasto-on-a-stick.json
+/input/recipes/antipasto-pasta-231739.json
+/input/recipes/antipasto-pasta-salad-109525.json
+/input/recipes/antipasto-pasta-salad.json
+/input/recipes/antipasto-platter-from-margherita.json
+/input/recipes/antipasto-platter-recipe.json
+/input/recipes/antipasto-platter.json
+/input/recipes/antipasto-salad-107605.json
+/input/recipes/antipasto-salad-ii.json
+/input/recipes/antipasto-salad-platter.json
+/input/recipes/antipasto-salad-with-basil-dressing-106936.json
+/input/recipes/antipasto-salad.json
+/input/recipes/antipasto-sausage-skewers-recipe.json
+/input/recipes/antipasto-skewers.json
+/input/recipes/antipasto-squares.json
+/input/recipes/antipasto-stuffed-baguettes-12233.json
+/input/recipes/antipasto.json
+/input/recipes/antoinettes-gulyas-10171.json
+/input/recipes/antoinettes-strawberry-freeze.json
+/input/recipes/antojitos-minis.json
+/input/recipes/antons-zwiebelkuchen-antons-onion.json
+/input/recipes/ants-on-a-log.json
+/input/recipes/any-flavor-taffy.json
+/input/recipes/any-nut-brittle-recipe.json
+/input/recipes/anyone-can-make-bbq-pulled-pork.json
+/input/recipes/anything-goes-donabe.json
+/input/recipes/anything-goes-easy-black-beans.json
+/input/recipes/anytime-almonds.json
+/input/recipes/anytime-fruit-salad.json
+/input/recipes/anytime-punch.json
+/input/recipes/anzac-biscuits-i.json
+/input/recipes/anzac-biscuits-ii.json
+/input/recipes/anzac-biscuits-iii.json
+/input/recipes/anzac-biscuits-with-almonds.json
+/input/recipes/anzac-biscuits-with-macadamia-nuts.json
+/input/recipes/anzac-biscuits.json
+/input/recipes/aperol-spritz.json
+/input/recipes/apes-pulled-pork.json
+/input/recipes/apfelkuchen-apple-cake.json
+/input/recipes/aphrodisiac-tagliatelle-with-blue-che.json
+/input/recipes/appalachian-slaw.json
+/input/recipes/appetizer-cheese-bake.json
+/input/recipes/appetizer-mussels.json
+/input/recipes/appetizer-sausage-balls-in-blankets.json
+/input/recipes/appetizing-bread.json
+/input/recipes/appetizing-vegetarian-burritos.json
+/input/recipes/apple--bacon-and-sage-pizza.json
+/input/recipes/apple-almond-cheesecake-108644.json
+/input/recipes/apple-almond-crisp-106228.json
+/input/recipes/apple-almond-crunch-salad.json
+/input/recipes/apple-almond-pie.json
+/input/recipes/apple-almond-rice.json
+/input/recipes/apple-almond-turnover.json
+/input/recipes/apple-and-bacon-grilled-cheese.json
+/input/recipes/apple-and-bbq-sauce-baby-back-ribs.json
+/input/recipes/apple-and-blackberry-meringue-souffles-13265.json
+/input/recipes/apple-and-blackberry-pie-1960.json
+/input/recipes/apple-and-blackberry-polenta-cobbler-51149230.json
+/input/recipes/apple-and-blackberry-sorbet-1957.json
+/input/recipes/apple-and-brown-sugar-corned-beef.json
+/input/recipes/apple-and-buffalo-monterey-jack-roll.json
+/input/recipes/apple-and-calvados-tart-107610.json
+/input/recipes/apple-and-caraway-tartlets-with-cinnamon-clove-ice-cream-and-cider-caramel-sauce-102909.json
+/input/recipes/apple-and-carrot-christmas-pudding.json
+/input/recipes/apple-and-celery-salad-with-peanuts-102740.json
+/input/recipes/apple-and-cheddar-cheese-souffles.json
+/input/recipes/apple-and-cheddar-french-toast-sandwi.json
+/input/recipes/apple-and-cheddar-stuffed-chicken.json
+/input/recipes/apple-and-cinnamon-spaghetti-squash.json
+/input/recipes/apple-and-crabapple-sauce.json
+/input/recipes/apple-and-cranberry-chutney-231003.json
+/input/recipes/apple-and-cranberry-crisps-with-ginger-pecan-topping-108642.json
+/input/recipes/apple-and-dried-cherry-custard-bread-pudding-236214.json
+/input/recipes/apple-and-dried-cherry-lattice-pie-10717.json
+/input/recipes/apple-and-dried-cherry-lattice-pie-107533.json
+/input/recipes/apple-and-dried-cranberry-crisp.json
+/input/recipes/apple-and-dried-cranberry-pie-15557.json
+/input/recipes/apple-and-feta-pan-fried-pizzas.json
+/input/recipes/apple-and-fig-custard.json
+/input/recipes/apple-and-honey-sorbet.json
+/input/recipes/apple-and-kale-smoothie.json
+/input/recipes/apple-and-lentil-soup.json
+/input/recipes/apple-and-maple-bread-pudding-356873.json
+/input/recipes/apple-and-nut-butter-puff-pastry-tarts.json
+/input/recipes/apple-and-onion-dressing.json
+/input/recipes/apple-and-onion-salad-endive-spears.json
+/input/recipes/apple-and-orange-chicken.json
+/input/recipes/apple-and-parsnip-soup-with-coriander-2626.json
+/input/recipes/apple-and-pear-crisp-recipe.json
+/input/recipes/apple-and-pear-crumble.json
+/input/recipes/apple-and-pear-soup.json
+/input/recipes/apple-and-pecan-stuffing.json
+/input/recipes/apple-and-poppy-seed-slaw-105274.json
+/input/recipes/apple-and-pork-stew.json
+/input/recipes/apple-and-prosciutto-stuffed-chicken.json
+/input/recipes/apple-and-prune-tart-102587.json
+/input/recipes/apple-and-prune-tart-with-vanilla-ice-cream-and-cognac-104612.json
+/input/recipes/apple-and-pumpkin-dessert.json
+/input/recipes/apple-and-quince-crisp-with-rum-raisins-240426.json
+/input/recipes/apple-and-raisin-sauce.json
+/input/recipes/apple-and-raisin-slaw-4203.json
+/input/recipes/apple-and-rosemary-tarte-15616.json
+/input/recipes/apple-and-sausage-cornbread-stuffing.json
+/input/recipes/apple-and-sausage-stuffed-acorn-squas.json
+/input/recipes/apple-and-sausage-stuffing-960.json
+/input/recipes/apple-and-smoked-bacon-salad-with-lychees-and-chili-nuts-240261.json
+/input/recipes/apple-and-spice-cookies.json
+/input/recipes/apple-and-sunflower-seed-salad.json
+/input/recipes/apple-and-sweet-potato-johnnycakes.json
+/input/recipes/apple-and-tart-cherry-pie-4419.json
+/input/recipes/apple-and-tomato-chutney.json
+/input/recipes/apple-and-walnut-whole-wheat-bread-pudding-239149.json
+/input/recipes/apple-and-zucchini-salad.json
+/input/recipes/apple-apricot-and-prune-tart-14973.json
+/input/recipes/apple-avocado-and-hearts-of-palm-sal.json
+/input/recipes/apple-avocado-salad-with-tangerine-dr.json
+/input/recipes/apple-bacon-baked-chicken.json
+/input/recipes/apple-bacon-tomato-soup.json
+/input/recipes/apple-baked-beans.json
+/input/recipes/apple-banana-cupcakes.json
+/input/recipes/apple-banana-smoothie.json
+/input/recipes/apple-bars.json
+/input/recipes/apple-bavarian-torte.json
+/input/recipes/apple-bbq-sauce-for-canning.json
+/input/recipes/apple-beet-and-avocado-salad.json
+/input/recipes/apple-beet-salad.json
+/input/recipes/apple-berry-brown-sugar-ham.json
+/input/recipes/apple-berry-pie.json
+/input/recipes/apple-betty.json
+/input/recipes/apple-blackberry-pie.json
+/input/recipes/apple-blue-cheese-salad.json
+/input/recipes/apple-blueberry-buckle.json
+/input/recipes/apple-bok-choy-salad-56389418.json
+/input/recipes/apple-bran-cheddar-muffins.json
+/input/recipes/apple-bran-muffins-from-motts.json
+/input/recipes/apple-bran-muffins.json
+/input/recipes/apple-bread-ii.json
+/input/recipes/apple-bread-pudding-5802.json
+/input/recipes/apple-bread-pudding.json
+/input/recipes/apple-bread.json
+/input/recipes/apple-breakfast-bread.json
+/input/recipes/apple-breakfast-easy-slow-cooker-oat.json
+/input/recipes/apple-brickle-dip.json
+/input/recipes/apple-brie-and-walnut-salad.json
+/input/recipes/apple-brie-bites.json
+/input/recipes/apple-brine-for-turkey-the-night-befo.json
+/input/recipes/apple-brownies.json
+/input/recipes/apple-bundt-cake.json
+/input/recipes/apple-butter-baked-beans.json
+/input/recipes/apple-butter-bars.json
+/input/recipes/apple-butter-bbq-wings.json
+/input/recipes/apple-butter-beauties.json
+/input/recipes/apple-butter-bread.json
+/input/recipes/apple-butter-cardamom-cheesecake.json
+/input/recipes/apple-butter-cream-cheese-spread.json
+/input/recipes/apple-butter-for-the-slow-cooker.json
+/input/recipes/apple-butter-gooey-butter-cake.json
+/input/recipes/apple-butter-ham-glaze.json
+/input/recipes/apple-butter-i.json
+/input/recipes/apple-butter-ii.json
+/input/recipes/apple-butter-iii.json
+/input/recipes/apple-butter-iv.json
+/input/recipes/apple-butter-pork-loin.json
+/input/recipes/apple-butter-pumpkin-pie.json
+/input/recipes/apple-butter-recipe.json
+/input/recipes/apple-butter-spice-cake.json
+/input/recipes/apple-butter-the-easy-way.json
+/input/recipes/apple-butter-turnovers-51262730.json
+/input/recipes/apple-butter-v.json
+/input/recipes/apple-butter-vi.json
+/input/recipes/apple-butter-with-honey.json
+/input/recipes/apple-butter.json
+/input/recipes/apple-butterscotch-bars.json
+/input/recipes/apple-cake-and-butter-sauce.json
+/input/recipes/apple-cake-i.json
+/input/recipes/apple-cake-ii.json
+/input/recipes/apple-cake-iii.json
+/input/recipes/apple-cake-iv.json
+/input/recipes/apple-cake-v.json
+/input/recipes/apple-cake-vi.json
+/input/recipes/apple-cake-vii.json
+/input/recipes/apple-cake-with-maple-walnut-cream-cheese-frosting-15556.json
+/input/recipes/apple-cake-with-raisins.json
+/input/recipes/apple-caramel-cheesecake-bars.json
+/input/recipes/apple-caramel-ice-cream.json
+/input/recipes/apple-cardamom-overnight-cake.json
+/input/recipes/apple-carrot-muffins.json
+/input/recipes/apple-carrot-or-zucchini-cake.json
+/input/recipes/apple-celery-and-smoked-ham-stuffing-108823.json
+/input/recipes/apple-celery-and-walnut-salad-351449.json
+/input/recipes/apple-charlotte.json
+/input/recipes/apple-cheddar-bread-pudding-14570.json
+/input/recipes/apple-cheddar-bread.json
+/input/recipes/apple-cheddar-cheese-pie.json
+/input/recipes/apple-cheddar-pork.json
+/input/recipes/apple-cheese-danish.json
+/input/recipes/apple-cheese-pizza.json
+/input/recipes/apple-cheese-quick-bread-13204.json
+/input/recipes/apple-cheese-quick-bread.json
+/input/recipes/apple-cheese-tart.json
+/input/recipes/apple-cheesecake-bars-with-sea-salt-c.json
+/input/recipes/apple-cheesecake-pie.json
+/input/recipes/apple-cherry-tartlets-361818.json
+/input/recipes/apple-chicken-brine.json
+/input/recipes/apple-chicken-sausage-brunch-braid.json
+/input/recipes/apple-chiffon-cake.json
+/input/recipes/apple-chips-101133.json
+/input/recipes/apple-chips.json
+/input/recipes/apple-chutney-2778.json
+/input/recipes/apple-chutney.json
+/input/recipes/apple-cider-beef-stew.json
+/input/recipes/apple-cider-beignets-with-butter-rum-caramel-sauce-240226.json
+/input/recipes/apple-cider-chicken-and-mushrooms.json
+/input/recipes/apple-cider-chicken-marinade.json
+/input/recipes/apple-cider-chicken-with-noodles.json
+/input/recipes/apple-cider-chicken-with-wild-rice.json
+/input/recipes/apple-cider-country-pancakes.json
+/input/recipes/apple-cider-cranberry-sauce.json
+/input/recipes/apple-cider-cupcakes-with-cider-cream-cheese-icing-10714.json
+/input/recipes/apple-cider-donuts.json
+/input/recipes/apple-cider-doughnuts-with-cider-caramel-glaze-56390162.json
+/input/recipes/apple-cider-doughnuts.json
+/input/recipes/apple-cider-floats.json
+/input/recipes/apple-cider-glazed-doughnuts.json
+/input/recipes/apple-cider-indian-pudding-10713.json
+/input/recipes/apple-cider-muffins.json
+/input/recipes/apple-cider-oatmeal-cookies.json
+/input/recipes/apple-cider-onion-and-raisin-chutney-10753.json
+/input/recipes/apple-cider-pancakes.json
+/input/recipes/apple-cider-pulled-pork-with-carameli.json
+/input/recipes/apple-cider-sauce-and-pork-loin-chops.json
+/input/recipes/apple-cider-stew.json
+/input/recipes/apple-cider-sweet-potatoes.json
+/input/recipes/apple-cider-turkey-brine.json
+/input/recipes/apple-cider-vinegar-tea.json
+/input/recipes/apple-cinnamon-breakfast-quinoa.json
+/input/recipes/apple-cinnamon-brie-quesadillas.json
+/input/recipes/apple-cinnamon-buns.json
+/input/recipes/apple-cinnamon-caramel-creme-brulee.json
+/input/recipes/apple-cinnamon-chimichangas.json
+/input/recipes/apple-cinnamon-coconut-flour-pancakes.json
+/input/recipes/apple-cinnamon-crunch-yogurt-bowl.json
+/input/recipes/apple-cinnamon-farfel-kugel.json
+/input/recipes/apple-cinnamon-french-toast.json
+/input/recipes/apple-cinnamon-funnel-cakes.json
+/input/recipes/apple-cinnamon-muffins.json
+/input/recipes/apple-cinnamon-oatmeal-bread.json
+/input/recipes/apple-cinnamon-oatmeal-cookie.json
+/input/recipes/apple-cinnamon-oatmeal-muffins.json
+/input/recipes/apple-cinnamon-oatmeal.json
+/input/recipes/apple-cinnamon-pancakes.json
+/input/recipes/apple-cinnamon-party-shots.json
+/input/recipes/apple-cinnamon-pie-with-vanilla-ice-cream-2594.json
+/input/recipes/apple-cinnamon-quinoa.json
+/input/recipes/apple-cinnamon-spice-cake.json
+/input/recipes/apple-cinnamon-white-cake.json
+/input/recipes/apple-cinnamon-zucchini-muffins.json
+/input/recipes/apple-circles.json
+/input/recipes/apple-citrus-pie.json
+/input/recipes/apple-clafouti-recipe.json
+/input/recipes/apple-clafouti-recipe2.json
+/input/recipes/apple-clove-butter-3024.json
+/input/recipes/apple-cobbler-crisp.json
+/input/recipes/apple-cobbler-crumble.json
+/input/recipes/apple-cobbler-for-two.json
+/input/recipes/apple-cobblers-104230.json
+/input/recipes/apple-coconut-bread.json
+/input/recipes/apple-coffee-cake-with-brown-sugar-sa.json
+/input/recipes/apple-coffee-cake.json
+/input/recipes/apple-coleslaw-recipe.json
+/input/recipes/apple-coleslaw.json
+/input/recipes/apple-cookies.json
+/input/recipes/apple-cran-cherry-oatmeal-cookies.json
+/input/recipes/apple-cranberry-and-pear-crisp.json
+/input/recipes/apple-cranberry-crisp-1063.json
+/input/recipes/apple-cranberry-crisp-2593.json
+/input/recipes/apple-cranberry-crisp-290.json
+/input/recipes/apple-cranberry-crisp-by-pam.json
+/input/recipes/apple-cranberry-crisp-with-oatmeal-cookie-crumble.json
+/input/recipes/apple-cranberry-crisp-with-polenta-streusel-topping-240747.json
+/input/recipes/apple-cranberry-crisp.json
+/input/recipes/apple-cranberry-crostada.json
+/input/recipes/apple-cranberry-crumb-pie-5906.json
+/input/recipes/apple-cranberry-pie.json
+/input/recipes/apple-cranberry-relish-from-motts.json
+/input/recipes/apple-cranberry-relish.json
+/input/recipes/apple-cranberry-salad.json
+/input/recipes/apple-cranberry-shortcakes-with-cinnamon-cream-107507.json
+/input/recipes/apple-cranberry-stuffed-pork-chops.json
+/input/recipes/apple-cranberry-tart.json
+/input/recipes/apple-cream-cheese-coffee-cake.json
+/input/recipes/apple-cream-cheese-torte-101024.json
+/input/recipes/apple-cream-pie.json
+/input/recipes/apple-crisp---perfect-and-easy.json
+/input/recipes/apple-crisp-cheesecake.json
+/input/recipes/apple-crisp-cookies.json
+/input/recipes/apple-crisp-cups.json
+/input/recipes/apple-crisp-i.json
+/input/recipes/apple-crisp-ii.json
+/input/recipes/apple-crisp-iii.json
+/input/recipes/apple-crisp-iv.json
+/input/recipes/apple-crisp-muffins.json
+/input/recipes/apple-crisp-pie.json
+/input/recipes/apple-crisp-recipe.json
+/input/recipes/apple-crisp-v.json
+/input/recipes/apple-crisp-with-apple-skins-51173610.json
+/input/recipes/apple-crisp-with-cranberry-compote.json
+/input/recipes/apple-crisp-with-cranberry-sauce.json
+/input/recipes/apple-crisp-with-oat-topping.json
+/input/recipes/apple-crisp-with-prune-tequila-ice-cream-107228.json
+/input/recipes/apple-crisp-with-truvia-natural-sw.json
+/input/recipes/apple-crisp.json
+/input/recipes/apple-crisps-with-dried-cherries-and-ginger-100362.json
+/input/recipes/apple-crostata-recipe.json
+/input/recipes/apple-crostata-with-cheddar-cheese-106136.json
+/input/recipes/apple-crostata-with-cinnamon-almond-topping-232713.json
+/input/recipes/apple-crostata-with-spiced-caramel-sauce-51138040.json
+/input/recipes/apple-crostata.json
+/input/recipes/apple-crumb-pie-for-a-crowd.json
+/input/recipes/apple-crumb-pie.json
+/input/recipes/apple-crumb-tarts-103078.json
+/input/recipes/apple-crumble-and-vanilla-ice-cream-108716.json
+/input/recipes/apple-crumble-baked-oatmeal.json
+/input/recipes/apple-crumble-pie.json
+/input/recipes/apple-crumble-recipe.json
+/input/recipes/apple-crumble-tart.json
+/input/recipes/apple-crumble-with-calvados-and-creme-fraiche-ice-cream-56389915.json
+/input/recipes/apple-crunch-cake.json
+/input/recipes/apple-crunch-pie-i.json
+/input/recipes/apple-crunch-pie-ii.json
+/input/recipes/apple-crunch-pie-with-vanilla-sauce.json
+/input/recipes/apple-currant-and-caraway-stuffed-chicken-breasts-106360.json
+/input/recipes/apple-curry-turkey-pita.json
+/input/recipes/apple-dapple-cake-with-lime-glaze.json
+/input/recipes/apple-dapple-cake.json
+/input/recipes/apple-date-compote-with-apple-cider-yogurt-cheese-5696.json
+/input/recipes/apple-date-nut-bars-12776.json
+/input/recipes/apple-dip-with-a-twist.json
+/input/recipes/apple-dip.json
+/input/recipes/apple-downside-up-cake.json
+/input/recipes/apple-dried-cherry-and-walnut-salad-with-maple-dressing-107064.json
+/input/recipes/apple-dump-cake.json
+/input/recipes/apple-dumpling-cake.json
+/input/recipes/apple-dumplings-i.json
+/input/recipes/apple-dumplings-ii.json
+/input/recipes/apple-dumplings-iii.json
+/input/recipes/apple-dumplings-with-rich-cinnamon-sa.json
+/input/recipes/apple-enchilada-dessert.json
+/input/recipes/apple-enchiladas.json
+/input/recipes/apple-endive-and-parmesan-salad-with-walnut-vinaigrette-15689.json
+/input/recipes/apple-endive-and-stilton-salad-14329.json
+/input/recipes/apple-fennel-casserole-with-a-coconut.json
+/input/recipes/apple-fennel-granita-106539.json
+/input/recipes/apple-fig-crisp-5780.json
+/input/recipes/apple-filled-chicken-in-pecan-creme-s.json
+/input/recipes/apple-flag-tart-13101.json
+/input/recipes/apple-flavored-pot-roast.json
+/input/recipes/apple-fried-rice.json
+/input/recipes/apple-fritter-bread.json
+/input/recipes/apple-fritters-105923.json
+/input/recipes/apple-fritters-i.json
+/input/recipes/apple-fritters-ii.json
+/input/recipes/apple-fritters-with-bourbon-ice-cream-361262.json
+/input/recipes/apple-fritters.json
+/input/recipes/apple-galette.json
+/input/recipes/apple-ginger-chutney-15379.json
+/input/recipes/apple-ginger-pie-with-cider-bourbon-sauce-2653.json
+/input/recipes/apple-ginger-upside-down-cake-10281.json
+/input/recipes/apple-gingerbread-cake-with-cream.json
+/input/recipes/apple-glazed-barbecued-chicken-2088.json
+/input/recipes/apple-glazed-pork-chops.json
+/input/recipes/apple-glazed-pork-tenderloin.json
+/input/recipes/apple-glazed-pork.json
+/input/recipes/apple-goat-cheese-and-honey-tartlets-240112.json
+/input/recipes/apple-goat-cheese-bruschetta.json
+/input/recipes/apple-gouda-quesadillas.json
+/input/recipes/apple-green-onion-and-jalapeno-salsa-231302.json
+/input/recipes/apple-ham-grilled-cheese.json
+/input/recipes/apple-hand-pies.json
+/input/recipes/apple-harvest-pound-cake-with-caramel.json
+/input/recipes/apple-hermits.json
+/input/recipes/apple-honey-bundt-cake.json
+/input/recipes/apple-honey-glaze.json
+/input/recipes/apple-honey-glazed-chicken.json
+/input/recipes/apple-horseradish-aspic-with-fennel-238066.json
+/input/recipes/apple-jack-iowa-pork-chops-from-des-m.json
+/input/recipes/apple-jack-shot.json
+/input/recipes/apple-jack.json
+/input/recipes/apple-jam-apple-pie-in-a-jar.json
+/input/recipes/apple-jelly.json
+/input/recipes/apple-jicama-coleslaw.json
+/input/recipes/apple-julep.json
+/input/recipes/apple-kraut-tuna-sandwich.json
+/input/recipes/apple-kuchen.json
+/input/recipes/apple-ladybug-treats.json
+/input/recipes/apple-lemon-with-cinnamon-muffins.json
+/input/recipes/apple-loaf.json
+/input/recipes/apple-mango-madness-smoothie.json
+/input/recipes/apple-mango-salsa.json
+/input/recipes/apple-maple-crumble-pie.json
+/input/recipes/apple-maple-stuffed-pork-chops.json
+/input/recipes/apple-martini.json
+/input/recipes/apple-matzo-kugel.json
+/input/recipes/apple-matzoh-kugel-104862.json
+/input/recipes/apple-milkshake.json
+/input/recipes/apple-mincemeat-crumble.json
+/input/recipes/apple-mincemeat-pie.json
+/input/recipes/apple-muffins.json
+/input/recipes/apple-noodle-kugel-356031.json
+/input/recipes/apple-noodle-kugel.json
+/input/recipes/apple-nut-cake-with-rum-sauce.json
+/input/recipes/apple-nut-muffins.json
+/input/recipes/apple-nut-stuffing.json
+/input/recipes/apple-oat-crisp-pie.json
+/input/recipes/apple-oat-quinoa-granola.json
+/input/recipes/apple-oatmeal-bar-cookies.json
+/input/recipes/apple-oatmeal-bars.json
+/input/recipes/apple-oatmeal-breakfast-cups.json
+/input/recipes/apple-oatmeal-cookies-i.json
+/input/recipes/apple-oatmeal-cookies-ii.json
+/input/recipes/apple-oatmeal-crisp.json
+/input/recipes/apple-onion-roast-turkey-with-pan-gravy-104290.json
+/input/recipes/apple-orchard-punch.json
+/input/recipes/apple-pan-chicken.json
+/input/recipes/apple-pan-dowdy.json
+/input/recipes/apple-pancake.json
+/input/recipes/apple-pancakes-with-cinnamon-butter-109488.json
+/input/recipes/apple-peanut-butter-cake.json
+/input/recipes/apple-peanut-butter-oatmeal-cookies.json
+/input/recipes/apple-pear-and-cranberry-coffee-cake-51257400.json
+/input/recipes/apple-pear-and-dried-cherry-crumble-239841.json
+/input/recipes/apple-pear-cobbler-with-cheddar-crust-104288.json
+/input/recipes/apple-pear-sauce.json
+/input/recipes/apple-pecan-cobbler.json
+/input/recipes/apple-pecan-corn-bread-dressing.json
+/input/recipes/apple-pecan-cornbread-dressing.json
+/input/recipes/apple-pecan-cranberry-and-avocado.json
+/input/recipes/apple-phyllo-strudel-232959.json
+/input/recipes/apple-pie-107033.json
+/input/recipes/apple-pie-200375.json
+/input/recipes/apple-pie-bars-from-philadelphia.json
+/input/recipes/apple-pie-bars.json
+/input/recipes/apple-pie-bread.json
+/input/recipes/apple-pie-by-grandma-ople.json
+/input/recipes/apple-pie-cake-mix-cake.json
+/input/recipes/apple-pie-cheese-ball.json
+/input/recipes/apple-pie-cider.json
+/input/recipes/apple-pie-cookies.json
+/input/recipes/apple-pie-crescents.json
+/input/recipes/apple-pie-cupcakes.json
+/input/recipes/apple-pie-filling-ii.json
+/input/recipes/apple-pie-filling.json
+/input/recipes/apple-pie-french-toast.json
+/input/recipes/apple-pie-granola.json
+/input/recipes/apple-pie-ham.json
+/input/recipes/apple-pie-i.json
+/input/recipes/apple-pie-ice-cream.json
+/input/recipes/apple-pie-ii.json
+/input/recipes/apple-pie-iii.json
+/input/recipes/apple-pie-in-a-brown-paper-bag.json
+/input/recipes/apple-pie-in-a-jar-drink.json
+/input/recipes/apple-pie-in-a-jar.json
+/input/recipes/apple-pie-iv.json
+/input/recipes/apple-pie-liquor.json
+/input/recipes/apple-pie-mixed-drinks.json
+/input/recipes/apple-pie-moonshine.json
+/input/recipes/apple-pie-muffins.json
+/input/recipes/apple-pie-oatmeal-breakfast.json
+/input/recipes/apple-pie-recipe.json
+/input/recipes/apple-pie-refrigerator-oatmeal.json
+/input/recipes/apple-pie-sauce.json
+/input/recipes/apple-pie-shot.json
+/input/recipes/apple-pie-slices.json
+/input/recipes/apple-pie-slinger-milkshake.json
+/input/recipes/apple-pie-smoothie.json
+/input/recipes/apple-pie-spice-mix.json
+/input/recipes/apple-pie-spice-recipe.json
+/input/recipes/apple-pie-streusel-cake.json
+/input/recipes/apple-pie-waffles.json
+/input/recipes/apple-pie-wedges.json
+/input/recipes/apple-pie-with-cheddar-crust-108649.json
+/input/recipes/apple-pie-with-hazelnuts-and-dried-sour-cherries-107335.json
+/input/recipes/apple-pie-with-oat-streusel-361836.json
+/input/recipes/apple-pie-with-truvia-natural-swee.json
+/input/recipes/apple-pie-with-walnut-streusel-11404.json
+/input/recipes/apple-pie-with-whisky-soaked-cherries-232899.json
+/input/recipes/apple-pie.json
+/input/recipes/apple-pike.json
+/input/recipes/apple-pithivier-51189050.json
+/input/recipes/apple-pizza-pie.json
+/input/recipes/apple-pizza-tart.json
+/input/recipes/apple-plum-chutney-107158.json
+/input/recipes/apple-pork-chops-and-stuffing.json
+/input/recipes/apple-pork-chops.json
+/input/recipes/apple-potato-and-onion-gratin-231602.json
+/input/recipes/apple-potato-latkes.json
+/input/recipes/apple-potato-pancakes.json
+/input/recipes/apple-prune-brown-betty-109129.json
+/input/recipes/apple-prune-crisp-with-hazelnut-topping-107169.json
+/input/recipes/apple-pudding-with-rum-butter-sauce.json
+/input/recipes/apple-pudding.json
+/input/recipes/apple-puff-pancake.json
+/input/recipes/apple-puffs.json
+/input/recipes/apple-pumpkin-muffins.json
+/input/recipes/apple-pumpkin-pie-extravaganza.json
+/input/recipes/apple-raisin-bread-pudding-104935.json
+/input/recipes/apple-raisin-bread-pudding-104973.json
+/input/recipes/apple-raisin-bread-pudding-232635.json
+/input/recipes/apple-raisin-bread.json
+/input/recipes/apple-raisin-breakfast-bread-pudding.json
+/input/recipes/apple-raisin-cakes.json
+/input/recipes/apple-raisin-cobbler-pie.json
+/input/recipes/apple-raisin-crumble-with-orange-ice-cream-232890.json
+/input/recipes/apple-raisin-french-toast-casserole.json
+/input/recipes/apple-raisin-french-toast-strata.json
+/input/recipes/apple-raisin-sauce.json
+/input/recipes/apple-raisin-strudels-11652.json
+/input/recipes/apple-raisin-turkey-stuffing.json
+/input/recipes/apple-raspberry-cake-105086.json
+/input/recipes/apple-raspberry-crisp-102541.json
+/input/recipes/apple-raspberry-crisp.json
+/input/recipes/apple-refrigerator-pickles.json
+/input/recipes/apple-rhubarb-crisp-1568.json
+/input/recipes/apple-rhubarb-crisp.json
+/input/recipes/apple-rhubarb-dessert.json
+/input/recipes/apple-roquefort-and-red-leaf-lettuce-with-pumpernickel-croutons-105714.json
+/input/recipes/apple-rosemary-pork-tenderloin.json
+/input/recipes/apple-sage-pork-chops.json
+/input/recipes/apple-salad-i.json
+/input/recipes/apple-salad-ii.json
+/input/recipes/apple-salad.json
+/input/recipes/apple-sausage-and-parsnip-stuffing-with-fresh-sage-233154.json
+/input/recipes/apple-sausage-bacon-and-mushroom-s.json
+/input/recipes/apple-sausage-cornbread-stuffing-c.json
+/input/recipes/apple-sausage-stuffing.json
+/input/recipes/apple-sausage-wagon-wheel.json
+/input/recipes/apple-scones.json
+/input/recipes/apple-sheet-cake.json
+/input/recipes/apple-shortbread-pie.json
+/input/recipes/apple-slab-pie.json
+/input/recipes/apple-slaw-with-pineapple.json
+/input/recipes/apple-slaw.json
+/input/recipes/apple-slice-squares.json
+/input/recipes/apple-slices-brown-betty.json
+/input/recipes/apple-slices.json
+/input/recipes/apple-slow-cooked-beef-ribs.json
+/input/recipes/apple-slump.json
+/input/recipes/apple-snack-squares.json
+/input/recipes/apple-snicker-salad.json
+/input/recipes/apple-snow.json
+/input/recipes/apple-sorbet-11861.json
+/input/recipes/apple-sour-cream-streusel-cake.json
+/input/recipes/apple-spice-cake-with-cream-cheese-icing-recipe.json
+/input/recipes/apple-spice-cake-with-walnuts-and-currants-108645.json
+/input/recipes/apple-spice-cake.json
+/input/recipes/apple-spice-dump-cake.json
+/input/recipes/apple-spice-rice.json
+/input/recipes/apple-squares.json
+/input/recipes/apple-squash-soup.json
+/input/recipes/apple-stack-cake.json
+/input/recipes/apple-stick-salad.json
+/input/recipes/apple-streusel-bran-muffins.json
+/input/recipes/apple-streusel-pie.json
+/input/recipes/apple-streusel-tart-with-honey-crust-233182.json
+/input/recipes/apple-strudel-dessert.json
+/input/recipes/apple-strudel-ii.json
+/input/recipes/apple-strudel-muffins.json
+/input/recipes/apple-strudel-with-cranberry-sauce-900.json
+/input/recipes/apple-strudel.json
+/input/recipes/apple-stuff.json
+/input/recipes/apple-stuffed-acorn-squash.json
+/input/recipes/apple-stuffed-chicken-breast.json
+/input/recipes/apple-stuffed-pork-chops.json
+/input/recipes/apple-stuffed-pork-loin.json
+/input/recipes/apple-stuffed-turkey.json
+/input/recipes/apple-taffy-cake.json
+/input/recipes/apple-tapioca-pudding.json
+/input/recipes/apple-tart-with-caramelized-fennel-101641.json
+/input/recipes/apple-tarte-tatin.json
+/input/recipes/apple-tartlets.json
+/input/recipes/apple-tea-barbeque-sauce.json
+/input/recipes/apple-tini.json
+/input/recipes/apple-toast.json
+/input/recipes/apple-tomato-salsa.json
+/input/recipes/apple-torte-with-breadcrumb-hazelnut-361256.json
+/input/recipes/apple-treacle-tart-358596.json
+/input/recipes/apple-turnovers-108768.json
+/input/recipes/apple-turnovers-by-marzetti.json
+/input/recipes/apple-turnovers.json
+/input/recipes/apple-ugly-cake.json
+/input/recipes/apple-upside-down-biscuit-cake-103822.json
+/input/recipes/apple-upside-down-cakes.json
+/input/recipes/apple-upside-down-cornmeal-cakes-236016.json
+/input/recipes/apple-vanilla-smoothie.json
+/input/recipes/apple-walnut-and-currant-strudel-36.json
+/input/recipes/apple-walnut-bread.json
+/input/recipes/apple-walnut-brownies.json
+/input/recipes/apple-walnut-cake-1274.json
+/input/recipes/apple-walnut-cake.json
+/input/recipes/apple-walnut-cinnamon-rolls.json
+/input/recipes/apple-walnut-crisp-10321.json
+/input/recipes/apple-walnut-crisp-108771.json
+/input/recipes/apple-walnut-ginger-galette-368305.json
+/input/recipes/apple-walnut-pancakes-with-cinnamon-cream-and-fudge-sauce-21-club-13285.json
+/input/recipes/apple-walnut-pound-cake.json
+/input/recipes/apple-walnut-salad-with-cranberry-vin.json
+/input/recipes/apple-walnut-salad.json
+/input/recipes/apple-walnut-stuffed-pork-roast.json
+/input/recipes/apple-walnut-upside-down-cake-with-calvados-caramel-sauce-13278.json
+/input/recipes/apple-water.json
+/input/recipes/apple-yam-casserole.json
+/input/recipes/apple-yogurt-pancakes.json
+/input/recipes/apple-yogurt-parfaits-360909.json
+/input/recipes/applejack-brandy-cider.json
+/input/recipes/applejack-spritzer-200848.json
+/input/recipes/applejack-toddy-200898.json
+/input/recipes/appleless-apple-pie.json
+/input/recipes/apples-prune-and-brandy-crisp-106077.json
+/input/recipes/applesauce-baked-oatmeal.json
+/input/recipes/applesauce-barbeque-sauce.json
+/input/recipes/applesauce-bars.json
+/input/recipes/applesauce-bran-muffins.json
+/input/recipes/applesauce-bread-i.json
+/input/recipes/applesauce-bread-ii.json
+/input/recipes/applesauce-bread-iii.json
+/input/recipes/applesauce-bread-pudding.json
+/input/recipes/applesauce-brownies-i.json
+/input/recipes/applesauce-brownies-ii.json
+/input/recipes/applesauce-cake-i.json
+/input/recipes/applesauce-cake-ii.json
+/input/recipes/applesauce-cake-iii.json
+/input/recipes/applesauce-cake-iv.json
+/input/recipes/applesauce-cake-v.json
+/input/recipes/applesauce-cake-vi.json
+/input/recipes/applesauce-cake-with-penuche-frosting-13207.json
+/input/recipes/applesauce-cinnamon-gelatin-salad.json
+/input/recipes/applesauce-cocoa-cookies.json
+/input/recipes/applesauce-cookies-i.json
+/input/recipes/applesauce-cookies-ii.json
+/input/recipes/applesauce-cornbread.json
+/input/recipes/applesauce-custard-pie.json
+/input/recipes/applesauce-doughnuts.json
+/input/recipes/applesauce-energy-bars.json
+/input/recipes/applesauce-filled-cupcakes.json
+/input/recipes/applesauce-for-the-freezer.json
+/input/recipes/applesauce-french-toast.json
+/input/recipes/applesauce-fruitcake.json
+/input/recipes/applesauce-meatballs.json
+/input/recipes/applesauce-muffins.json
+/input/recipes/applesauce-noodle-kugel.json
+/input/recipes/applesauce-oat-muffins.json
+/input/recipes/applesauce-oatie-cookies.json
+/input/recipes/applesauce-oatmeal-cake.json
+/input/recipes/applesauce-oatmeal-cookies.json
+/input/recipes/applesauce-orange-poppyseed-muffins.json
+/input/recipes/applesauce-pork-chops.json
+/input/recipes/applesauce-pumpkin-bread.json
+/input/recipes/applesauce-pumpkin-spice-bread.json
+/input/recipes/applesauce-raisin-bars.json
+/input/recipes/applesauce-raisin-bread.json
+/input/recipes/applesauce-raisin-cake.json
+/input/recipes/applesauce-raisin-cookies-i.json
+/input/recipes/applesauce-raisin-cookies-ii.json
+/input/recipes/applesauce-rum-raisin-cake.json
+/input/recipes/applesauce-salad.json
+/input/recipes/applesauce-spice-cake.json
+/input/recipes/applesauce-spice-muffins-108784.json
+/input/recipes/applesauce-squares.json
+/input/recipes/applesauce-walnut-bars.json
+/input/recipes/applesauce-wheat-blueberry-muffins.json
+/input/recipes/applesauce-with-butter-pecan-crumbs-231204.json
+/input/recipes/applesauce.json
+/input/recipes/applewood-smoked-bacon-mashed-stuffed.json
+/input/recipes/apres-ski-french-toast.json
+/input/recipes/apricot---date-bars.json
+/input/recipes/apricot-almond-galette.json
+/input/recipes/apricot-almond-gift-bread-240346.json
+/input/recipes/apricot-almond-linzertorte-351443.json
+/input/recipes/apricot-almond-loaf.json
+/input/recipes/apricot-almond-pilaf.json
+/input/recipes/apricot-almond-rugalach.json
+/input/recipes/apricot-almond-scones-108696.json
+/input/recipes/apricot-almond-scones.json
+/input/recipes/apricot-almond-tart-233569.json
+/input/recipes/apricot-amaretto-chews.json
+/input/recipes/apricot-and-amaretti-crostata-353785.json
+/input/recipes/apricot-and-cherry-country-tart-299.json
+/input/recipes/apricot-and-chocolate-bavarois-106597.json
+/input/recipes/apricot-and-honey-ham-glaze.json
+/input/recipes/apricot-and-peach-fried-pies.json
+/input/recipes/apricot-and-pistachio-baked-rice-106588.json
+/input/recipes/apricot-and-rosemary-skewers-395610.json
+/input/recipes/apricot-and-walnut-varenikis-104651.json
+/input/recipes/apricot-and-white-chip-cookies-with-a.json
+/input/recipes/apricot-anzac-biscuits.json
+/input/recipes/apricot-balls.json
+/input/recipes/apricot-bars-i.json
+/input/recipes/apricot-bars-ii.json
+/input/recipes/apricot-berry-and-jicama-salad-with-honey-lime-dressing-106615.json
+/input/recipes/apricot-berry-trifle-12043.json
+/input/recipes/apricot-blackberry-cobbler-2249.json
+/input/recipes/apricot-brandy-and-peach-schnapps-pou.json
+/input/recipes/apricot-brandy-cake.json
+/input/recipes/apricot-brandy-peach-schnapps-pound.json
+/input/recipes/apricot-brandy-pound-cake-i.json
+/input/recipes/apricot-brandy-pound-cake-ii.json
+/input/recipes/apricot-brandy-pound-cake-iii.json
+/input/recipes/apricot-brandy-slush.json
+/input/recipes/apricot-brown-sugar-ham.json
+/input/recipes/apricot-butter-cookies-10239.json
+/input/recipes/apricot-butter-cookies-105931.json
diff --git a/serverless-fleets/data/input/inferencing/batches/2.txt b/serverless-fleets/data/input/inferencing/batches/2.txt
index 507681eda..553e1cff7 100644
--- a/serverless-fleets/data/input/inferencing/batches/2.txt
+++ b/serverless-fleets/data/input/inferencing/batches/2.txt
@@ -1,10 +1,1000 @@
-/input/recipes/a-healthy-egg-salad.json;/output/inferencing_a-healthy-egg-salad.augmented.json
-/input/recipes/a-hearty-green-bean-and-sausage-casse.json;/output/inferencing_a-hearty-green-bean-and-sausage-casse.augmented.json
-/input/recipes/a-hearty-porridge.json;/output/inferencing_a-hearty-porridge.augmented.json
-/input/recipes/a-hollywood-ham-482.json;/output/inferencing_a-hollywood-ham-482.augmented.json
-/input/recipes/a-homemade-san-francisco-treat-chick.json;/output/inferencing_a-homemade-san-francisco-treat-chick.augmented.json
-/input/recipes/a-jerky-chicken.json;/output/inferencing_a-jerky-chicken.augmented.json
-/input/recipes/a-little-different-baked-mac-and-chee.json;/output/inferencing_a-little-different-baked-mac-and-chee.augmented.json
-/input/recipes/a-lot-more-than-plain-spinach-pie-gr.json;/output/inferencing_a-lot-more-than-plain-spinach-pie-gr.augmented.json
-/input/recipes/a-maize-ing-corn-chowder.json;/output/inferencing_a-maize-ing-corn-chowder.augmented.json
-/input/recipes/a-marinade-to-die-for.json;/output/inferencing_a-marinade-to-die-for.augmented.json
+/input/recipes/apricot-cheese-loaf.json
+/input/recipes/apricot-cherry-and-graham-cracker-crumble-56389648.json
+/input/recipes/apricot-cherry-bars-with-oatmeal-crum.json
+/input/recipes/apricot-cherry-shortcakes-4096.json
+/input/recipes/apricot-cherry-trifle-236045.json
+/input/recipes/apricot-chicken-curry.json
+/input/recipes/apricot-chicken-i.json
+/input/recipes/apricot-chicken-ii.json
+/input/recipes/apricot-chicken-iii.json
+/input/recipes/apricot-chicken-provencal.json
+/input/recipes/apricot-chicken-with-almonds-231356.json
+/input/recipes/apricot-chicken-with-balsamic-vinegar.json
+/input/recipes/apricot-chops.json
+/input/recipes/apricot-clafouti.json
+/input/recipes/apricot-cocktail-ii-200335.json
+/input/recipes/apricot-coconut-squares.json
+/input/recipes/apricot-confection.json
+/input/recipes/apricot-cookie-frosting.json
+/input/recipes/apricot-cookies.json
+/input/recipes/apricot-cornmeal-and-sage-cookies-14133.json
+/input/recipes/apricot-cranberry-and-walnut-pie-102542.json
+/input/recipes/apricot-cream-cheese-ice-cream-101796.json
+/input/recipes/apricot-cream-cheese-tartlets-in-macadamia-crust-2296.json
+/input/recipes/apricot-cream-cheese-thumbprints.json
+/input/recipes/apricot-cream-tart-109552.json
+/input/recipes/apricot-crumble.json
+/input/recipes/apricot-curry-chicken.json
+/input/recipes/apricot-custard-tart-4115.json
+/input/recipes/apricot-date-and-pistachio-haroseth-352324.json
+/input/recipes/apricot-date-bars.json
+/input/recipes/apricot-date-smoothie.json
+/input/recipes/apricot-explosions.json
+/input/recipes/apricot-filled-empanaditas.json
+/input/recipes/apricot-filled-pinwheels.json
+/input/recipes/apricot-filling-and-frosting-for-ange.json
+/input/recipes/apricot-financier-12104.json
+/input/recipes/apricot-fold-ups.json
+/input/recipes/apricot-frozen-yogurt-108782.json
+/input/recipes/apricot-fruitcake.json
+/input/recipes/apricot-galette-101795.json
+/input/recipes/apricot-ginger-biscotti-12185.json
+/input/recipes/apricot-ginger-crumble-oat-bars-glut.json
+/input/recipes/apricot-ginger-game-hens.json
+/input/recipes/apricot-ginger-pear-parfaits-107611.json
+/input/recipes/apricot-glazed-carrots.json
+/input/recipes/apricot-glazed-chicken-240961.json
+/input/recipes/apricot-glazed-chicken-with-dried-plums-and-sage-231957.json
+/input/recipes/apricot-glazed-chicken.json
+/input/recipes/apricot-glazed-ham.json
+/input/recipes/apricot-glazed-pork-chops.json
+/input/recipes/apricot-glazed-turkey-with-roasted-onion-and-shallot-gravy-2602.json
+/input/recipes/apricot-iced-tea-200601.json
+/input/recipes/apricot-jam-pots.json
+/input/recipes/apricot-jam.json
+/input/recipes/apricot-kolaches.json
+/input/recipes/apricot-leather.json
+/input/recipes/apricot-lentil-soup.json
+/input/recipes/apricot-linzertorte-with-quark-whipped-cream-356795.json
+/input/recipes/apricot-miso-jam-395450.json
+/input/recipes/apricot-muffins.json
+/input/recipes/apricot-mustard-baked-chicken-56390038.json
+/input/recipes/apricot-mustard-glazed-salmon-with-ar.json
+/input/recipes/apricot-nectar-cake-i.json
+/input/recipes/apricot-nectar-cake-ii.json
+/input/recipes/apricot-nectar-pound-cake.json
+/input/recipes/apricot-noodle-kugel.json
+/input/recipes/apricot-nut-bread.json
+/input/recipes/apricot-oat-bread.json
+/input/recipes/apricot-orange-bread.json
+/input/recipes/apricot-orange-cranberry-breads-10934.json
+/input/recipes/apricot-orange-gelatin-salad.json
+/input/recipes/apricot-orange-syrup-with-amaretto.json
+/input/recipes/apricot-pear-cordials-233206.json
+/input/recipes/apricot-pecan-sweet-potatoes.json
+/input/recipes/apricot-pecan-upside-down-cake-5382.json
+/input/recipes/apricot-phyllo-napoleons-103404.json
+/input/recipes/apricot-pie-with-candied-ginger-and-crunchy-topping-109813.json
+/input/recipes/apricot-pie.json
+/input/recipes/apricot-pistachio-charoset-234302.json
+/input/recipes/apricot-pistachio-fruitcakes-2803.json
+/input/recipes/apricot-pistachio-muffins-baked-on-the-grill-51241420.json
+/input/recipes/apricot-pork-chops.json
+/input/recipes/apricot-pork-tenderloin.json
+/input/recipes/apricot-raisin-cookies.json
+/input/recipes/apricot-raisin-loaf.json
+/input/recipes/apricot-raisin-pie-with-stevia.json
+/input/recipes/apricot-raspberry-pavlovas-with-sliced-almonds-232270.json
+/input/recipes/apricot-raspberry-pie-106598.json
+/input/recipes/apricot-raspberry-pie-with-hazelnut-streusel-topping-103535.json
+/input/recipes/apricot-salsa.json
+/input/recipes/apricot-shortbread-bars.json
+/input/recipes/apricot-shortbread.json
+/input/recipes/apricot-slush.json
+/input/recipes/apricot-souffles-with-vanilla-rum-creme-anglaise-11814.json
+/input/recipes/apricot-sour-cream-scones-4412.json
+/input/recipes/apricot-sponge-cake.json
+/input/recipes/apricot-spread-241467.json
+/input/recipes/apricot-squares.json
+/input/recipes/apricot-stars-104632.json
+/input/recipes/apricot-sunburst-232199.json
+/input/recipes/apricot-tart-with-cornmeal-crust-104527.json
+/input/recipes/apricot-tart-with-honey-and-almonds-101604.json
+/input/recipes/apricot-tart-with-pistachio-almond-frangipane-106662.json
+/input/recipes/apricot-twists.json
+/input/recipes/apricot-walnut-crisp-235360.json
+/input/recipes/apricot-walnut-loaf.json
+/input/recipes/apricot-whip-with-berries-224.json
+/input/recipes/apricot-yogurt-cake-with-orange-honey-syrup-12086.json
+/input/recipes/apricots-stuffed-with-almonds-361891.json
+/input/recipes/apricots-with-amaretto-syrup-em-albicocche-ripiene-em-242040.json
+/input/recipes/apricots-with-mascarpone-cream.json
+/input/recipes/apricots-yogurt-and-honey-239226.json
+/input/recipes/april-fools-grilled-cheese-sandwich.json
+/input/recipes/aprils-chicken-fried-rice.json
+/input/recipes/aprils-deviled-eggs.json
+/input/recipes/aprils-roasted-red-pepper-cheese-bal.json
+/input/recipes/aquavit-bloody-marys-235783.json
+/input/recipes/aquavit-marinated-shrimp-5407.json
+/input/recipes/arabian-rose-water-pudding-muhalbiya.json
+/input/recipes/arabic-cookies.json
+/input/recipes/arabic-fattoush-salad.json
+/input/recipes/arabic-green-beans-with-beef.json
+/input/recipes/arabic-rice.json
+/input/recipes/aracelys-flan.json
+/input/recipes/arancini-ii.json
+/input/recipes/arancini-iii.json
+/input/recipes/arancini.json
+/input/recipes/arangini-italian-rice-balls.json
+/input/recipes/aranitas-shredded-green-plantain-pat.json
+/input/recipes/arborio-rice-pudding-recipe.json
+/input/recipes/archbishop-200250.json
+/input/recipes/arctic-char-gravlaks-with-cucumber-jelly-232479.json
+/input/recipes/arctic-char-gravlax-with-white-grapefruit-367709.json
+/input/recipes/arctic-char-with-chinese-broccoli-and-sweet-potato-puree-239797.json
+/input/recipes/arctic-char-with-cucumber-feta-relish-and-jalapeno-goat-cheese-hush-puppies-360750.json
+/input/recipes/arctic-char-with-horseradish-cream-sweet-and-sour-beets-and-dandelion-greens-108555.json
+/input/recipes/arctic-char-with-pistachio-orange-vinaigrette-240290.json
+/input/recipes/arctic-peach.json
+/input/recipes/arepas-with-pulled-pork-and-pickled-onion-108149.json
+/input/recipes/aretha-franklins-peach-cobbler-recipe.json
+/input/recipes/argentine-beef-pork-and-hominy-stew-103312.json
+/input/recipes/argentine-chimichurri-bread.json
+/input/recipes/argentine-corn-pie.json
+/input/recipes/argentine-lentil-stew.json
+/input/recipes/argentine-meat-empanadas.json
+/input/recipes/argentine-red-sauce-108212.json
+/input/recipes/argentine-style-beef-with-chimichurri-sauce-364169.json
+/input/recipes/argentinean-chimichurri-sauce.json
+/input/recipes/argentinean-chimichurri.json
+/input/recipes/argentinean-potato-salad.json
+/input/recipes/argentinean-skirt-steaks.json
+/input/recipes/argentinian-beef-empanadas.json
+/input/recipes/argentinian-style-beef-with-chimichurri-sauce-243268.json
+/input/recipes/aricas-chicken-piccata.json
+/input/recipes/aricas-green-beans-and-feta.json
+/input/recipes/aricas-wasabi-secret-salad-with-chic.json
+/input/recipes/arizona-cactus-and-beans.json
+/input/recipes/arizona-cheese-strata-1546.json
+/input/recipes/arizona-cheesy-chimichanga-dip.json
+/input/recipes/arizona-roadhouse-chili.json
+/input/recipes/arkansas-green-beans.json
+/input/recipes/arkansas-queso-dip.json
+/input/recipes/arkansas-sin.json
+/input/recipes/arlenes-bacon-crabmeat.json
+/input/recipes/arlenes-shrimp-dip.json
+/input/recipes/armagnac-ice-cream-15830.json
+/input/recipes/armagnac-poached-prunes-with-vanilla-ice-cream-5698.json
+/input/recipes/armenian-lentils.json
+/input/recipes/armenian-pizzas-lahmahjoon.json
+/input/recipes/armenian-rice-pilaf.json
+/input/recipes/armenian-shish-kabob.json
+/input/recipes/army-sos-creamed-ground-beef.json
+/input/recipes/arnies-gimlet-slush.json
+/input/recipes/arnold-palmer-passion.json
+/input/recipes/arnold-palmer.json
+/input/recipes/arny-cookies.json
+/input/recipes/aromatic-asian-burgers-abalos-style.json
+/input/recipes/aromatic-baby-back-ribs-11800.json
+/input/recipes/aromatic-carrot-soup-107552.json
+/input/recipes/aromatic-shrimp-and-noodle-medicine-soup.json
+/input/recipes/arrabbiata-sauce-103848.json
+/input/recipes/arrabbiata-sauce.json
+/input/recipes/arrachera-skirt-steak-taco-filling.json
+/input/recipes/arrons-shrimp-and-grits.json
+/input/recipes/arrowroot-bars.json
+/input/recipes/arrowroot-biscuits.json
+/input/recipes/arroz-blanco-mexican-white-rice-51110260.json
+/input/recipes/arroz-con-gandules.json
+/input/recipes/arroz-con-leche-ice-pops.json
+/input/recipes/arroz-con-leche-rice-pudding.json
+/input/recipes/arroz-con-leche.json
+/input/recipes/arroz-con-pollo-10666.json
+/input/recipes/arroz-con-pollo-chicken-and-rice.json
+/input/recipes/arroz-con-pollo-ii.json
+/input/recipes/arroz-con-pollo-mexicano.json
+/input/recipes/arroz-con-pollo-peruvian-style.json
+/input/recipes/arroz-con-pollo.json
+/input/recipes/arroz-de-braga-portuguese-rice.json
+/input/recipes/arroz-de-pinga-brazilian-rum-rice.json
+/input/recipes/arroz-poblano-poblano-rice.json
+/input/recipes/arroz-rojo-mexican-red-rice.json
+/input/recipes/arroz-tapado-rice-on-top.json
+/input/recipes/artic-char-with-white-beans-wild-mushrooms-and-oven-dried-tomatoes-350114.json
+/input/recipes/artichoke-aioli.json
+/input/recipes/artichoke-and-black-eyed-pea-salad.json
+/input/recipes/artichoke-and-black-olive-baked-chick.json
+/input/recipes/artichoke-and-blue-cheese-bisque.json
+/input/recipes/artichoke-and-chicken-sausage-caulif.json
+/input/recipes/artichoke-and-chickpea-stew.json
+/input/recipes/artichoke-and-crab-spread.json
+/input/recipes/artichoke-and-egg-spread.json
+/input/recipes/artichoke-and-eggplant-panini-352791.json
+/input/recipes/artichoke-and-escargot-over-linguini.json
+/input/recipes/artichoke-and-fennel-crudo.json
+/input/recipes/artichoke-and-fennel-ravioli-with-tomato-fennel-sauce-2892.json
+/input/recipes/artichoke-and-fennel-salad-10359.json
+/input/recipes/artichoke-and-feta-cheese-pizza-103258.json
+/input/recipes/artichoke-and-feta-tarts-51160680.json
+/input/recipes/artichoke-and-ham-quiche-with-cheesy.json
+/input/recipes/artichoke-and-lemon-fritto-misto.json
+/input/recipes/artichoke-and-mushroom-lasagna-106207.json
+/input/recipes/artichoke-and-mussel-bisque.json
+/input/recipes/artichoke-and-olive-crostini-107786.json
+/input/recipes/artichoke-and-parmesan-risotto-241892.json
+/input/recipes/artichoke-and-roasted-red-pepper-dip.json
+/input/recipes/artichoke-and-roasted-red-pepper-past.json
+/input/recipes/artichoke-and-salmon-salad.json
+/input/recipes/artichoke-and-shrimp-linguine.json
+/input/recipes/artichoke-and-spinach-stuffed-shells.json
+/input/recipes/artichoke-and-sun-dried-tomato-chicke.json
+/input/recipes/artichoke-and-tomato-chicken.json
+/input/recipes/artichoke-asparagus-pasta-salad.json
+/input/recipes/artichoke-bites-i.json
+/input/recipes/artichoke-bites-ii.json
+/input/recipes/artichoke-bites-iii.json
+/input/recipes/artichoke-bottoms-braised-in-olive-oil-with-garlic-and-mint-106242.json
+/input/recipes/artichoke-bread.json
+/input/recipes/artichoke-bruschetta-103360.json
+/input/recipes/artichoke-bruschetta-5864.json
+/input/recipes/artichoke-bruschetta.json
+/input/recipes/artichoke-cheese-and-olive-antipasto.json
+/input/recipes/artichoke-cheese-dip.json
+/input/recipes/artichoke-cherry-tomato-and-feta-salad-with-artichoke-pesto-crostini-353393.json
+/input/recipes/artichoke-chicken-casserole.json
+/input/recipes/artichoke-chicken.json
+/input/recipes/artichoke-crab-dip.json
+/input/recipes/artichoke-croustades-11768.json
+/input/recipes/artichoke-dip-i.json
+/input/recipes/artichoke-dip-ii.json
+/input/recipes/artichoke-dip.json
+/input/recipes/artichoke-fennel-and-crispy-prosciutto-salad-236883.json
+/input/recipes/artichoke-fennel-and-edamame-salad-109571.json
+/input/recipes/artichoke-fennel-sauce-with-prosciutto-354481.json
+/input/recipes/artichoke-fresh-mozzarella-and-salami-sandwiches-108449.json
+/input/recipes/artichoke-frittata.json
+/input/recipes/artichoke-goat-cheese-and-chicken-pizza-237571.json
+/input/recipes/artichoke-gratinata-recipe.json
+/input/recipes/artichoke-heart-and-brin-damour-ravioli-with-three-pepper-sauce-11327.json
+/input/recipes/artichoke-heart-and-chopped-olive-cro.json
+/input/recipes/artichoke-heart-fennel-and-parmesan-salad-12100.json
+/input/recipes/artichoke-hearts-gratin.json
+/input/recipes/artichoke-hearts-with-garlic-olive-oil-and-parsley-103454.json
+/input/recipes/artichoke-hummus.json
+/input/recipes/artichoke-jalapeno-hummus-dip.json
+/input/recipes/artichoke-lima-bean-and-pea-salad-101703.json
+/input/recipes/artichoke-mashed-potatoes.json
+/input/recipes/artichoke-mushroom-and-parma-ham-tar.json
+/input/recipes/artichoke-olive-and-roasted-pepper-antipasto-101194.json
+/input/recipes/artichoke-olive-dip-with-fennel-crudites-11811.json
+/input/recipes/artichoke-piccata.json
+/input/recipes/artichoke-pie.json
+/input/recipes/artichoke-potato-and-portobello-mushroom-casserole-234430.json
+/input/recipes/artichoke-prosciutto-gratin-107122.json
+/input/recipes/artichoke-rice-salad.json
+/input/recipes/artichoke-risotto.json
+/input/recipes/artichoke-salad-i.json
+/input/recipes/artichoke-salad-ii.json
+/input/recipes/artichoke-salsa.json
+/input/recipes/artichoke-sausage-and-parmesan-cheese-stuffing-107289.json
+/input/recipes/artichoke-soup.json
+/input/recipes/artichoke-spinach-dip-restaurant-st.json
+/input/recipes/artichoke-spinach-dip.json
+/input/recipes/artichoke-spinach-lasagna.json
+/input/recipes/artichoke-spinach-pasta-sauce.json
+/input/recipes/artichoke-spread.json
+/input/recipes/artichoke-squares.json
+/input/recipes/artichoke-stew-with-mussels-potatoes-and-saffron-103003.json
+/input/recipes/artichoke-stuffed-mushrooms.json
+/input/recipes/artichoke-tetrazzini.json
+/input/recipes/artichokes-basted-with-anchovy-butter-352969.json
+/input/recipes/artichokes-braised-in-lemon-and-olive-oil-350606.json
+/input/recipes/artichokes-braised-with-garlic-and-thyme-231804.json
+/input/recipes/artichokes-capers-olives-lemon-zest-and-italian-tuna-on-pasta-shells-101891.json
+/input/recipes/artichokes-french.json
+/input/recipes/artichokes-in-a-garlic-and-olive-oil.json
+/input/recipes/artichokes-provencal-recipe.json
+/input/recipes/artichokes-stuffed-with-lemon-garlic-breadcrumbs-5236.json
+/input/recipes/artichokes-with-bagna-cauda-358232.json
+/input/recipes/artichokes-with-garlic-pimiento-vinaigrette-11776.json
+/input/recipes/artichokes-with-goat-cheese-399.json
+/input/recipes/artichokes-with-lemon-garlic-butter-1640.json
+/input/recipes/artichokes-with-parmesan-black-pepper-yogurt-51234260.json
+/input/recipes/artichokes-with-romano-cracked-pepper-and-olive-103218.json
+/input/recipes/artichokes-with-saffron-and-almonds.json
+/input/recipes/artichokes-with-tomato-bacon-vinaigrette-15168.json
+/input/recipes/artichokes.json
+/input/recipes/artillery-punch-200304.json
+/input/recipes/artillery-punch-cocktail-200900.json
+/input/recipes/arts-graham-cracker-cookies.json
+/input/recipes/arts-italian-stuffed-mushrooms.json
+/input/recipes/arts-southern-style-chocolate-gravy.json
+/input/recipes/arugula-and-bacon-quiche-102151.json
+/input/recipes/arugula-and-fava-bean-crostini-352852.json
+/input/recipes/arugula-and-goat-cheese-mashed-potatoes-101680.json
+/input/recipes/arugula-and-goat-cheese-ravioli-237194.json
+/input/recipes/arugula-and-green-bean-salad-with-walnut-oil-dressing-105336.json
+/input/recipes/arugula-and-hummus-mini-pizzas.json
+/input/recipes/arugula-and-mint-salad-with-oil-cured-black-olives-oranges-and-ricotta-salata-236186.json
+/input/recipes/arugula-and-mixed-green-salad-with-sausage-and-fennel-4680.json
+/input/recipes/arugula-and-parmesan-topped-polenta-canapes-14560.json
+/input/recipes/arugula-and-peach-salad-with-creamy-chive-vinaigrette-239063.json
+/input/recipes/arugula-and-pear-salad-with-mascarpone-and-toasted-walnuts-107798.json
+/input/recipes/arugula-and-prosciutto-tortilla-pizzas-11096.json
+/input/recipes/arugula-and-radicchio-salad-with-sesame-scallion-vinaigrette-15204.json
+/input/recipes/arugula-and-radicchio-with-feta-and-dates-238683.json
+/input/recipes/arugula-and-romaine-salad-with-red-gr.json
+/input/recipes/arugula-and-smoked-mozzarella-salad-with-lemon-vinaigrette-106105.json
+/input/recipes/arugula-and-spinach-salad-with-prosciutto-and-creamy-mango-dressing-238302.json
+/input/recipes/arugula-and-strawberry-salad-with-fet.json
+/input/recipes/arugula-and-watermelon-salad.json
+/input/recipes/arugula-apple-and-parsnip-with-buttermilk-dressing-51255180.json
+/input/recipes/arugula-bacon-and-gruyere-bread-pudding-350898.json
+/input/recipes/arugula-blood-orange-and-blue-cheese-salad-104804.json
+/input/recipes/arugula-caprese-salad.json
+/input/recipes/arugula-chicken-and-walnut-couscous.json
+/input/recipes/arugula-chicory-salad-with-pine-nuts-and-goat-cheese-toasts-103543.json
+/input/recipes/arugula-corn-and-tomato-salad-with-shaved-parmesan-106937.json
+/input/recipes/arugula-endive-and-fennel-salad-with-chunky-olive-vinaigrette-51233240.json
+/input/recipes/arugula-endive-and-radicchio-salad-15782.json
+/input/recipes/arugula-endive-and-radicchio-salad-with-mustard-vinaigrette-11384.json
+/input/recipes/arugula-fennel-and-apricot-salad-359369.json
+/input/recipes/arugula-fennel-and-orange-salad-100529.json
+/input/recipes/arugula-fennel-and-orange-salad.json
+/input/recipes/arugula-fennel-and-parmesan-salad-102557.json
+/input/recipes/arugula-fennel-apple-mandarin-orange-and-pomegranate-salad-230620.json
+/input/recipes/arugula-fennel-salad.json
+/input/recipes/arugula-golden-cherries-marcona-almonds-and-parmigiano-reggiano-51107210.json
+/input/recipes/arugula-hummus.json
+/input/recipes/arugula-mango-salad-with-grilled-portobello-sweet-red-pepper-sauce-and-chicken-scallopini-230235.json
+/input/recipes/arugula-mushroom-and-radish-salad-12286.json
+/input/recipes/arugula-pear-and-stilton-salad-470.json
+/input/recipes/arugula-persimmon-pear-salad.json
+/input/recipes/arugula-pesto-15681.json
+/input/recipes/arugula-pesto-51116200.json
+/input/recipes/arugula-pesto-potato-salad-12379.json
+/input/recipes/arugula-pistachio-pesto-352099.json
+/input/recipes/arugula-potato-and-green-bean-salad-with-walnut-dressing-51190410.json
+/input/recipes/arugula-prosciutto-flatbread-pizzas.json
+/input/recipes/arugula-roquefort-and-roasted-squash-salad-102924.json
+/input/recipes/arugula-salad-234128.json
+/input/recipes/arugula-salad-with-avocado-citrus-vin.json
+/input/recipes/arugula-salad-with-bacon-and-butternu.json
+/input/recipes/arugula-salad-with-cannellini-beans.json
+/input/recipes/arugula-salad-with-caramelized-onions-goat-cheese-and-candied-walnuts-357496.json
+/input/recipes/arugula-salad-with-carrot-and-yellow-pepper-10393.json
+/input/recipes/arugula-salad-with-chanterelles-pears-parmesan-and-cider-vinaigrette-107210.json
+/input/recipes/arugula-salad-with-citrus-vinaigrette.json
+/input/recipes/arugula-salad-with-garlic-balsamic-vinaigrette-14037.json
+/input/recipes/arugula-salad-with-grilled-pears-pistachios-and-ricotta-salata-242368.json
+/input/recipes/arugula-salad-with-heirloom-tomatoes-and-red-onion-238774.json
+/input/recipes/arugula-salad-with-lemon-parmesan-dressing-352111.json
+/input/recipes/arugula-salad-with-olives-pancetta-and-parmesan-shavings-237091.json
+/input/recipes/arugula-salad-with-oranges-and-caramelized-fennel-356909.json
+/input/recipes/arugula-salad-with-oranges-pomegranate-seeds-and-goat-cheese-107262.json
+/input/recipes/arugula-salad-with-pears-oven-dried-grapes-and-roasted-shallot-vinaigrette-236246.json
+/input/recipes/arugula-salad-with-pickled-red-onions-and-champagne-vinaigrette.json
+/input/recipes/arugula-salad-with-pomegranate-molass.json
+/input/recipes/arugula-salad-with-roasted-eggplant-and-sweet-pomegranate-dressing-51182200.json
+/input/recipes/arugula-salad-with-sumac.json
+/input/recipes/arugula-salad-with-white-truffle-oil-marcona-almonds-and-shaved-parmesan.json
+/input/recipes/arugula-stuffed-leg-of-lamb-with-roasted-spring-vegetables-395393.json
+/input/recipes/arugula-tomato-and-corn-salad-4262.json
+/input/recipes/arugula-with-bruleed-figs-ricotta-prosciutto-and-smoked-marzipan-368717.json
+/input/recipes/arugula-with-lemon-and-olive-oil-108177.json
+/input/recipes/arugula-yellow-tomato-and-nectarine-salsa-359549.json
+/input/recipes/ash-roasted-batatas-with-lime-cumin-butter-234666.json
+/input/recipes/ash-roasted-sweet-potatoes-56389756.json
+/input/recipes/ashkenazic-sour-cream-coffee-cake-smeteneh-kuchen-103994.json
+/input/recipes/ashley-and-whitneys-apple-cherry-cob.json
+/input/recipes/ashley-and-whitneys-honey-bbq-wings.json
+/input/recipes/ashley-and-whitneys-popcorn-and-pret.json
+/input/recipes/ashley-and-whitneys-yellow-squash-an.json
+/input/recipes/ashleys-african-peanut-soup.json
+/input/recipes/ashleys-apple-cider-doughnuts.json
+/input/recipes/ashleys-chicken-katsu-with-tonkatsu.json
+/input/recipes/ashleys-chocolate-chip-cookies.json
+/input/recipes/ashleys-different-chicken-tetrazzini.json
+/input/recipes/ashleys-savory-summer-veggie-tarts.json
+/input/recipes/asiago-bread-bowl-dip-aka-the-best-a.json
+/input/recipes/asiago-cheese-with-glazed-cipolline-onions-355871.json
+/input/recipes/asiago-chicken-pasta.json
+/input/recipes/asiago-cremini-pasta-bake-with-radicc.json
+/input/recipes/asiago-hash-browns.json
+/input/recipes/asiago-sun-dried-tomato-pasta.json
+/input/recipes/asiago-toasted-cheese-puffs.json
+/input/recipes/asian-american-slaw-with-peanuts-and.json
+/input/recipes/asian-asparagus-salad-with-pecans.json
+/input/recipes/asian-avocado.json
+/input/recipes/asian-back-ribs.json
+/input/recipes/asian-barbecue-burgers.json
+/input/recipes/asian-barbecue-sauce-106591.json
+/input/recipes/asian-barbequed-butterflied-leg-of-la.json
+/input/recipes/asian-barbequed-steak.json
+/input/recipes/asian-beef-and-vegetable-stir-fry.json
+/input/recipes/asian-beef-noodle-salad.json
+/input/recipes/asian-beef-skewers.json
+/input/recipes/asian-beef-with-snow-peas.json
+/input/recipes/asian-bison-short-ribs.json
+/input/recipes/asian-bok-choy-salad.json
+/input/recipes/asian-bok-choy-stir-fry.json
+/input/recipes/asian-bow-tie-pasta-salad-with-shrimp-and-vegetables-4429.json
+/input/recipes/asian-braised-short-ribs-with-cranberry-teriyaki-glaze-236609.json
+/input/recipes/asian-broccoli-slaw.json
+/input/recipes/asian-brussels-sprouts.json
+/input/recipes/asian-carryout-noodles.json
+/input/recipes/asian-chicken-and-cabbage-salad-51160620.json
+/input/recipes/asian-chicken-and-corn-soup.json
+/input/recipes/asian-chicken-and-rice-from-uncle-ben.json
+/input/recipes/asian-chicken-and-rice-lettuce-wraps.json
+/input/recipes/asian-chicken-and-water-chestnut-patties-106518.json
+/input/recipes/asian-chicken-and-wild-rice-salad.json
+/input/recipes/asian-chicken-burgers-recipe.json
+/input/recipes/asian-chicken-hot-pot-with-sesame-and-garlic-dipping-sauces-350887.json
+/input/recipes/asian-chicken-noodle-salad-with-snap-peas-359313.json
+/input/recipes/asian-chicken-noodle-salad.json
+/input/recipes/asian-chicken-noodle-soup.json
+/input/recipes/asian-chicken-pasta-salad.json
+/input/recipes/asian-chicken-salad-108162.json
+/input/recipes/asian-chicken-salad-2540.json
+/input/recipes/asian-chicken-salad-cups.json
+/input/recipes/asian-chicken-salad-in-a-jar.json
+/input/recipes/asian-chicken-salad-with-roasted-peanuts-106300.json
+/input/recipes/asian-chicken-salad-with-snap-peas-and-bok-choy-242110.json
+/input/recipes/asian-chicken-salad.json
+/input/recipes/asian-chicken-sliders.json
+/input/recipes/asian-chicken-thighs-with-mustard-gre.json
+/input/recipes/asian-chicken-wings.json
+/input/recipes/asian-chicken-with-peanuts.json
+/input/recipes/asian-coconut-rice.json
+/input/recipes/asian-cole-slaw-with-seared-scallops-17.json
+/input/recipes/asian-coleslaw-light.json
+/input/recipes/asian-coleslaw-with-candied-walnuts.json
+/input/recipes/asian-coleslaw-with-shredded-chicken-or-turkey-5113.json
+/input/recipes/asian-coleslaw.json
+/input/recipes/asian-corn-fritters.json
+/input/recipes/asian-crab-and-cuke-salad.json
+/input/recipes/asian-crab-cake-salad.json
+/input/recipes/asian-cucumber-and-peanut-salad.json
+/input/recipes/asian-cucumber-ribbon-salad-105612.json
+/input/recipes/asian-cucumber-salad.json
+/input/recipes/asian-cucumber-thai-salad.json
+/input/recipes/asian-deviled-egg-pretzel-crisps.json
+/input/recipes/asian-dipping-sauce-232814.json
+/input/recipes/asian-dipping-sauce-51165600.json
+/input/recipes/asian-dipping-sauce.json
+/input/recipes/asian-eggplant-2616.json
+/input/recipes/asian-fiesta-chicken-marinade.json
+/input/recipes/asian-fire-meat.json
+/input/recipes/asian-flair-flat-iron-steak.json
+/input/recipes/asian-flank-steak-2129.json
+/input/recipes/asian-flat-iron-steak.json
+/input/recipes/asian-flavored-coleslaw-with-rice-vinegar-and-ginger-106818.json
+/input/recipes/asian-fruit-salad-with-papaya-mint-sauce-5243.json
+/input/recipes/asian-garlic-beef-cubes-vietnamese-b.json
+/input/recipes/asian-garlic-chicken-532.json
+/input/recipes/asian-german-fusion-potato-salad.json
+/input/recipes/asian-ginger-catfish.json
+/input/recipes/asian-ginger-dressing.json
+/input/recipes/asian-ginger-grill-marinade.json
+/input/recipes/asian-glazed-chicken-thighs-352891.json
+/input/recipes/asian-glazed-chicken-thighs.json
+/input/recipes/asian-glazed-melt-in-your-mouth-por.json
+/input/recipes/asian-glazed-salmon-355912.json
+/input/recipes/asian-glazed-wings-recipe.json
+/input/recipes/asian-greens-with-chicken.json
+/input/recipes/asian-grilled-chicken.json
+/input/recipes/asian-ground-beef-and-pepper-saute.json
+/input/recipes/asian-hot-pot-with-chicken-and-sweet-and-spicy-dipping-sauce-100683.json
+/input/recipes/asian-inspired-cucumbers-with-a-kick.json
+/input/recipes/asian-inspired-grilled-asparagus.json
+/input/recipes/asian-inspired-honey-vanilla-chicken.json
+/input/recipes/asian-inspired-mustard-greens.json
+/input/recipes/asian-inspired-sloppy-joes.json
+/input/recipes/asian-inspired-vegetable-noodle-bowl.json
+/input/recipes/asian-island-grilled-chicken-salad.json
+/input/recipes/asian-kabocha-soup.json
+/input/recipes/asian-kale-salad.json
+/input/recipes/asian-kale-with-noodles.json
+/input/recipes/asian-lamb-stir-fry-in-radicchio-wraps-109696.json
+/input/recipes/asian-lettuce-wraps.json
+/input/recipes/asian-lime-and-cilantro-sauce-for-sal.json
+/input/recipes/asian-marinated-pork-chops.json
+/input/recipes/asian-marinated-skirt-steak-recipe.json
+/input/recipes/asian-meatball-subs-with-hoisin-mayonnaise-recipe.json
+/input/recipes/asian-meatballs-with-sesame-lime-dipping-sauce-238396.json
+/input/recipes/asian-noodle-and-pasta-salad.json
+/input/recipes/asian-noodle-bowl.json
+/input/recipes/asian-noodle-dinner-salad-357029.json
+/input/recipes/asian-noodle-mushroom-and-cabbage-salad-106819.json
+/input/recipes/asian-noodle-salad-with-eggplant-sugar-snap-peas-and-lime-dressing-235582.json
+/input/recipes/asian-noodle-salad-with-shrimp-352534.json
+/input/recipes/asian-noodle-salad.json
+/input/recipes/asian-noodles-with-barbecued-duck-confit-243565.json
+/input/recipes/asian-noodles-with-ginger-cilantro-sauce-1767.json
+/input/recipes/asian-noodles-with-pan-seared-flank-steak-104062.json
+/input/recipes/asian-noodles.json
+/input/recipes/asian-orange-chicken.json
+/input/recipes/asian-pasta-salad-with-beef-broccoli.json
+/input/recipes/asian-pasta-salad.json
+/input/recipes/asian-pasta.json
+/input/recipes/asian-pear-and-avocado-salad-with-garam-masala-syrup-231987.json
+/input/recipes/asian-pear-and-frisee-salad-243525.json
+/input/recipes/asian-pear-and-ginger-vinaigrette-51209420.json
+/input/recipes/asian-pear-and-grapefruit-salad-with-em-sake-em-granita-and-pear-sorbet-354894.json
+/input/recipes/asian-pear-and-strawberry-smoothie.json
+/input/recipes/asian-pear-and-watercress-salad-with-sesame-dressing-105212.json
+/input/recipes/asian-pear-slaw-104404.json
+/input/recipes/asian-pears-with-ginger-maple-syrup-5142.json
+/input/recipes/asian-pepper-salad.json
+/input/recipes/asian-pineapple-sauce.json
+/input/recipes/asian-poached-cod.json
+/input/recipes/asian-pork-and-mushroom-burger-wraps-242710.json
+/input/recipes/asian-pork-burger.json
+/input/recipes/asian-pork-crepes-14260.json
+/input/recipes/asian-pork-meatballs.json
+/input/recipes/asian-pork-tenderloin-fallom-11990.json
+/input/recipes/asian-pork-tenderloin-packets.json
+/input/recipes/asian-pork-tenderloin.json
+/input/recipes/asian-potato-salad.json
+/input/recipes/asian-quinoa-salad.json
+/input/recipes/asian-rainbow-trout.json
+/input/recipes/asian-rice-noodle-salad.json
+/input/recipes/asian-risotto-with-pancetta-and-mussels-1188.json
+/input/recipes/asian-roll-lettuce-wrap.json
+/input/recipes/asian-salad.json
+/input/recipes/asian-salmon-burgers-with-pickled-cucumber-on-pumpernickel-12394.json
+/input/recipes/asian-salmon-cakes-with-creamy-miso-a.json
+/input/recipes/asian-salmon-salad.json
+/input/recipes/asian-salmon-wrap.json
+/input/recipes/asian-salmon.json
+/input/recipes/asian-scallop-stew-with-coconut-ginger-and-lime-4557.json
+/input/recipes/asian-sesame-lobster-salad-15298.json
+/input/recipes/asian-sesame-seared-or-grilled-tuna.json
+/input/recipes/asian-shrimp-and-noodle-salad-4336.json
+/input/recipes/asian-shrimp-packets.json
+/input/recipes/asian-shrimp-pineapple-and-peanut-salad-357392.json
+/input/recipes/asian-shrimp-rice-bowl.json
+/input/recipes/asian-shrimp-salad.json
+/input/recipes/asian-slaw-recipe.json
+/input/recipes/asian-spice-rubbed-ribs-with-pineapple-ginger-bbq-sauce-and-black-and-white-sesame-seeds-recipe.json
+/input/recipes/asian-spicy-tuna-salad.json
+/input/recipes/asian-spinach-salad-104258.json
+/input/recipes/asian-spinach-salad-with-orange-and-avocado-241325.json
+/input/recipes/asian-spring-rolls-11646.json
+/input/recipes/asian-steak-and-noodle-bowl.json
+/input/recipes/asian-steak-and-noodle-salad-235018.json
+/input/recipes/asian-steak-skewers.json
+/input/recipes/asian-steak-stir-fry-salad.json
+/input/recipes/asian-steak-topped-with-bell-pepper-stir-fry-350398.json
+/input/recipes/asian-style-bbq-st-louis-ribs.json
+/input/recipes/asian-style-chicken-and-vegetables.json
+/input/recipes/asian-style-chicken-noodle-soup.json
+/input/recipes/asian-style-corn-avocado-and-sesame-salsa-106970.json
+/input/recipes/asian-style-country-ribs.json
+/input/recipes/asian-style-crab-and-shrimp-cakes-101308.json
+/input/recipes/asian-style-flank-steak-236563.json
+/input/recipes/asian-style-meatloaf.json
+/input/recipes/asian-style-noodle-salad-5176.json
+/input/recipes/asian-style-paper-wrapped-chicken.json
+/input/recipes/asian-style-pork-chop-bake.json
+/input/recipes/asian-style-pork-stir-fry-101682.json
+/input/recipes/asian-style-pot-roast.json
+/input/recipes/asian-style-shrimp-and-pineapple-fried-rice-11983.json
+/input/recipes/asian-style-soy-burger.json
+/input/recipes/asian-style-spicy-baked-beans.json
+/input/recipes/asian-style-zucchini.json
+/input/recipes/asian-sugar-snap-pea-appetizer.json
+/input/recipes/asian-sweet-and-sour-meatballs.json
+/input/recipes/asian-tacos.json
+/input/recipes/asian-themed-beef-and-rice-noodle-sou.json
+/input/recipes/asian-tuna-patties.json
+/input/recipes/asian-tuna-salad.json
+/input/recipes/asian-tuna-with-poached-egg.json
+/input/recipes/asian-turkey-barbecue-on-sesame-scall.json
+/input/recipes/asian-turkey-burgers-recipe.json
+/input/recipes/asian-turkey-burgers.json
+/input/recipes/asian-turkey-lettuce-wraps-106963.json
+/input/recipes/asian-turkey-lettuce-wraps.json
+/input/recipes/asian-turkey-noodle-soup-with-ginger-and-chiles-231068.json
+/input/recipes/asian-twist-chicken-wings.json
+/input/recipes/asian-vegetable-roll.json
+/input/recipes/asian-vegetables-with-tofu-and-coconut-milk-105542.json
+/input/recipes/asian-veggie-packets.json
+/input/recipes/asian-veggies-chicken-and-sorghum-gr.json
+/input/recipes/asian-water-roux-white-bread.json
+/input/recipes/asopao-de-pollo.json
+/input/recipes/asparagus-and-artichoke-pasta-salad.json
+/input/recipes/asparagus-and-cashews.json
+/input/recipes/asparagus-and-crab-salad.json
+/input/recipes/asparagus-and-dill-avgolemono-soup-11905.json
+/input/recipes/asparagus-and-goat-cheese-frittata-56389575.json
+/input/recipes/asparagus-and-goat-cheese-quesadillas.json
+/input/recipes/asparagus-and-green-bean-salad-recipe.json
+/input/recipes/asparagus-and-gruyere-tart-104744.json
+/input/recipes/asparagus-and-ham-mac-and-cheese.json
+/input/recipes/asparagus-and-leek-risotto-with-prosciutto-5390.json
+/input/recipes/asparagus-and-leek-soup-11958.json
+/input/recipes/asparagus-and-mandarin-orange-salad.json
+/input/recipes/asparagus-and-morel-risotto.json
+/input/recipes/asparagus-and-mozzarella-stuffed-chic.json
+/input/recipes/asparagus-and-mushroom-casserole.json
+/input/recipes/asparagus-and-mushroom-frittata.json
+/input/recipes/asparagus-and-mushroom-puff-pastry-pi.json
+/input/recipes/asparagus-and-mushroom-quiche.json
+/input/recipes/asparagus-and-mushroom-salad-with-shaved-parmesan-10228.json
+/input/recipes/asparagus-and-onion-lasagna-very-del.json
+/input/recipes/asparagus-and-pancetta-salad.json
+/input/recipes/asparagus-and-prosciutto-bundles-1009.json
+/input/recipes/asparagus-and-prosciutto-crostini-with-fonduta-10215.json
+/input/recipes/asparagus-and-red-pepper-with-balsami.json
+/input/recipes/asparagus-and-salmon-roe-with-egg-sauce-105874.json
+/input/recipes/asparagus-and-shiitake-risotto-108102.json
+/input/recipes/asparagus-and-smoked-salmon-salad.json
+/input/recipes/asparagus-and-swiss-cheese-quiche.json
+/input/recipes/asparagus-and-swiss-cheese-souffles-5175.json
+/input/recipes/asparagus-and-tomato-panzanella.json
+/input/recipes/asparagus-and-tomato-salad-with-yogur.json
+/input/recipes/asparagus-and-water-chestnuts.json
+/input/recipes/asparagus-and-yukon-gold-potato-soup.json
+/input/recipes/asparagus-angel-hair-pasta.json
+/input/recipes/asparagus-appetizers.json
+/input/recipes/asparagus-avocado-and-slow-roasted-t.json
+/input/recipes/asparagus-avocado-medley-evonne-style.json
+/input/recipes/asparagus-bacon-and-frisee-salad-101097.json
+/input/recipes/asparagus-bake.json
+/input/recipes/asparagus-beef-bundles.json
+/input/recipes/asparagus-cashew-rice-pilaf.json
+/input/recipes/asparagus-casserole-i.json
+/input/recipes/asparagus-casserole-ii.json
+/input/recipes/asparagus-casserole.json
+/input/recipes/asparagus-chicken-and-pecan-pasta.json
+/input/recipes/asparagus-chicken-and-penne-pasta.json
+/input/recipes/asparagus-chicken-quiche.json
+/input/recipes/asparagus-chicken.json
+/input/recipes/asparagus-crab-and-orange-salad-104933.json
+/input/recipes/asparagus-cucumber-and-sugar-snap-peas-with-herb-garlic-dip-15154.json
+/input/recipes/asparagus-feta-and-couscous-salad.json
+/input/recipes/asparagus-fingerling-potato-and-goat-cheese-pizza-352629.json
+/input/recipes/asparagus-flan-with-cheese-sauce-109425.json
+/input/recipes/asparagus-flans-11999.json
+/input/recipes/asparagus-frittata.json
+/input/recipes/asparagus-goat-cheese-and-prosciutto-pizza.json
+/input/recipes/asparagus-goat-cheese-bruschetta-with-porcini-vinaigrette-365217.json
+/input/recipes/asparagus-goat-cheese-tart-with-tarragon-10236.json
+/input/recipes/asparagus-gratin-234269.json
+/input/recipes/asparagus-green-onion-cucumber-and-herb-salad-241637.json
+/input/recipes/asparagus-green-onion-saute-394989.json
+/input/recipes/asparagus-gremolata.json
+/input/recipes/asparagus-gruyere-and-tarragon-souffleed-omelet-12102.json
+/input/recipes/asparagus-guacamole.json
+/input/recipes/asparagus-ham-and-cheese-melts-15164.json
+/input/recipes/asparagus-ham-and-lemon.json
+/input/recipes/asparagus-ham-and-poached-egg-salad.json
+/input/recipes/asparagus-lasagna.json
+/input/recipes/asparagus-lasagne-2565.json
+/input/recipes/asparagus-leek-shiitake-and-potato-ragout-10227.json
+/input/recipes/asparagus-lemon-and-mint-soup.json
+/input/recipes/asparagus-lemon-pasta-14418.json
+/input/recipes/asparagus-mimosa-236717.json
+/input/recipes/asparagus-mushroom-bacon-crustless-qu.json
+/input/recipes/asparagus-napoleons-with-oriental-black-bean-sauce-11737.json
+/input/recipes/asparagus-omelet.json
+/input/recipes/asparagus-omelette.json
+/input/recipes/asparagus-orange-and-endive-salad.json
+/input/recipes/asparagus-oregenato.json
+/input/recipes/asparagus-parmesan-pastry-rolls-108150.json
+/input/recipes/asparagus-parmesan.json
+/input/recipes/asparagus-pea-shoot-spinach-and-po.json
+/input/recipes/asparagus-pie.json
+/input/recipes/asparagus-portobello-pasta.json
+/input/recipes/asparagus-potato-and-onion-frittata.json
+/input/recipes/asparagus-potato-and-philly-pizzeria.json
+/input/recipes/asparagus-prosciutto-and-goat-cheese-galettes-11993.json
+/input/recipes/asparagus-quiche.json
+/input/recipes/asparagus-ravioli-in-parmesan-sauce-242038.json
+/input/recipes/asparagus-risotto.json
+/input/recipes/asparagus-roast-beef-roll-ups-363388.json
+/input/recipes/asparagus-roll-ups.json
+/input/recipes/asparagus-salad-with-celery-leaves-quail-eggs-and-tarragon-vinaigrette-104745.json
+/input/recipes/asparagus-salad-with-sweet-balsamic-vinegar-4807.json
+/input/recipes/asparagus-side-dish.json
+/input/recipes/asparagus-snow-pea-and-radish-salad.json
+/input/recipes/asparagus-soup-ii.json
+/input/recipes/asparagus-soup-with-basil-cream-10223.json
+/input/recipes/asparagus-soup-with-lemon-creme-fraiche-234123.json
+/input/recipes/asparagus-soup.json
+/input/recipes/asparagus-stir-fry.json
+/input/recipes/asparagus-tart-1748.json
+/input/recipes/asparagus-torte.json
+/input/recipes/asparagus-veloute-355936.json
+/input/recipes/asparagus-vichyssoise-with-mint-353315.json
+/input/recipes/asparagus-vinaigrette.json
+/input/recipes/asparagus-with-bacon-and-onion-234149.json
+/input/recipes/asparagus-with-brie.json
+/input/recipes/asparagus-with-cranberries-and-pine-n.json
+/input/recipes/asparagus-with-creamy-mushroom-dressing-459.json
+/input/recipes/asparagus-with-garlic-and-onions.json
+/input/recipes/asparagus-with-gorgonzola-and-roasted.json
+/input/recipes/asparagus-with-hollandaise.json
+/input/recipes/asparagus-with-junk.json
+/input/recipes/asparagus-with-lime-and-ginger.json
+/input/recipes/asparagus-with-morels-and-tarragon-238445.json
+/input/recipes/asparagus-with-orange-dressing-and-toasted-hazelnuts-103304.json
+/input/recipes/asparagus-with-parmesan-crust.json
+/input/recipes/asparagus-with-pecans-and-parm.json
+/input/recipes/asparagus-with-prosciutto-and-pine-nu.json
+/input/recipes/asparagus-with-prosciutto-di-parma-pecorino-pepato-and-poached-eggs-238203.json
+/input/recipes/asparagus-with-sliced-almonds-and-par.json
+/input/recipes/asparagus-with-tomato-vinaigrette-1876.json
+/input/recipes/asparagus-with-tomatoes.json
+/input/recipes/asparagus-with-walnut-chive-vinaigrette-11504.json
+/input/recipes/asparagus-with-wasabi-mayonnaise-dip-105106.json
+/input/recipes/asparagus-wrap.json
+/input/recipes/asparagus-wrapped-in-crisp-prosciutto.json
+/input/recipes/asparagus-wrapped-in-serrano-ham-240230.json
+/input/recipes/assorted-vegetables-232483.json
+/input/recipes/astoria-crab-pasta.json
+/input/recipes/asturian-beans-with-clams.json
+/input/recipes/at-the-beach-jell-o-treat.json
+/input/recipes/atlantic-corn-chowder.json
+/input/recipes/atomic-cheese-ball.json
+/input/recipes/atomic-tuna-salad.json
+/input/recipes/atsara-papaya-relish.json
+/input/recipes/atta-whole-wheat-halwa.json
+/input/recipes/au-gratin-mexicali.json
+/input/recipes/au-gratin-potatoes-ii.json
+/input/recipes/au-gratin-potatoes-on-the-grill.json
+/input/recipes/au-gratin-potatoes.json
+/input/recipes/au-gratin-pumpkin-layered-casserole.json
+/input/recipes/aubergine-quiche-eggplant-quiche.json
+/input/recipes/audreys-apple-cobbler.json
+/input/recipes/audrys-shrimp-stew.json
+/input/recipes/august-fig-cookies.json
+/input/recipes/aunt-agatha-200376.json
+/input/recipes/aunt-albas-pizzelle.json
+/input/recipes/aunt-almas-cauliflower-shrimp-ahoy.json
+/input/recipes/aunt-annas-pan-pasty.json
+/input/recipes/aunt-annes-coffee-cake.json
+/input/recipes/aunt-annes-sesame-cookies.json
+/input/recipes/aunt-barbaras-strawberry-pie.json
+/input/recipes/aunt-barbs-spaghetti-pie.json
+/input/recipes/aunt-berts-fruitcake-cookies.json
+/input/recipes/aunt-berts-white-cake.json
+/input/recipes/aunt-bettys-banana-pudding.json
+/input/recipes/aunt-bettys-french-dressing.json
+/input/recipes/aunt-betz-cookies.json
+/input/recipes/aunt-bevs-famous-apple-pie.json
+/input/recipes/aunt-bevs-glorified-grilled-cheese-s.json
+/input/recipes/aunt-bills-brown-candy.json
+/input/recipes/aunt-blanches-blueberry-muffins.json
+/input/recipes/aunt-bs-peanut-butter-muffins.json
+/input/recipes/aunt-burvins-southern-tea-cakes.json
+/input/recipes/aunt-carolines-christmas-pudding.json
+/input/recipes/aunt-carols-apple-pie.json
+/input/recipes/aunt-carols-spinach-and-fish-bake.json
+/input/recipes/aunt-claras-filled-molasses-cookies.json
+/input/recipes/aunt-connies-coconut-cake.json
+/input/recipes/aunt-coras-worlds-greatest-cookies.json
+/input/recipes/aunt-dee-dees-apple-coffee-cake.json
+/input/recipes/aunt-didges-sweet-potatoes.json
+/input/recipes/aunt-doras-colombian-chicken-with-po.json
+/input/recipes/aunt-dorothys-marinated-carrot-salad.json
+/input/recipes/aunt-dots-brunswick-stew.json
+/input/recipes/aunt-effies-oyster-stew.json
+/input/recipes/aunt-eileens-stuffed-eggplant.json
+/input/recipes/aunt-enzas-overstewed-green-beans-102213.json
+/input/recipes/aunt-faiths-clam-dip.json
+/input/recipes/aunt-fannies-dinner.json
+/input/recipes/aunt-fannys-squash.json
+/input/recipes/aunt-gails-oatmeal-lace-cookies.json
+/input/recipes/aunt-gerts-sour-cream-cucumbers.json
+/input/recipes/aunt-gun-maries-waffles.json
+/input/recipes/aunt-hazels-apple-oatmeal-cookies.json
+/input/recipes/aunt-hollys-banana-bread-239027.json
+/input/recipes/aunt-irenes-frosting.json
+/input/recipes/aunt-janes-brown-bread.json
+/input/recipes/aunt-janets-pumpkin-dump-cake.json
+/input/recipes/aunt-jewels-chicken-dressing-cassero.json
+/input/recipes/aunt-jinnys-tangy-beef-brisket.json
+/input/recipes/aunt-johnnies-pound-cake.json
+/input/recipes/aunt-josephines-fresh-pear-cake.json
+/input/recipes/aunt-joyces-chocolate-cake.json
+/input/recipes/aunt-jules-balsalmic-chicken-with-pe.json
+/input/recipes/aunt-kates-green-beans-in-tomatoes.json
+/input/recipes/aunt-kates-strawberry-cake.json
+/input/recipes/aunt-kathys-cheese-wedges.json
+/input/recipes/aunt-kathys-irish-soda-bread.json
+/input/recipes/aunt-kathys-tortilla-soup.json
+/input/recipes/aunt-kayes-rhubarb-dump-cake.json
+/input/recipes/aunt-libbys-southern-meatloaf.json
+/input/recipes/aunt-lillians-pickled-okra.json
+/input/recipes/aunt-louises-cheese-squares.json
+/input/recipes/aunt-lydias-apple-cake.json
+/input/recipes/aunt-mabels-molded-avocado-salad-wit.json
+/input/recipes/aunt-mamies.json
+/input/recipes/aunt-margies-sweet-potato-pone.json
+/input/recipes/aunt-marias-pudding-cake.json
+/input/recipes/aunt-marthas-jewish-coffee-cake.json
+/input/recipes/aunt-marys-chocolate-cake.json
+/input/recipes/aunt-marys-cookies.json
+/input/recipes/aunt-marys-delicious-bunny-cake.json
+/input/recipes/aunt-marys-eggplant-balls.json
+/input/recipes/aunt-marys-ice-box-cake.json
+/input/recipes/aunt-marys-layered-salad.json
+/input/recipes/aunt-marys-vanilla-frosting.json
+/input/recipes/aunt-mazos-dessert.json
+/input/recipes/aunt-millies-broccoli-casserole.json
+/input/recipes/aunt-millies-dilly.json
+/input/recipes/aunt-nancys-grape-salad.json
+/input/recipes/aunt-normas-rhubarb-muffins.json
+/input/recipes/aunt-patsis-easy-peach-jam.json
+/input/recipes/aunt-pegs-chowder.json
+/input/recipes/aunt-phyllis-magnificent-cheese-ball.json
+/input/recipes/aunt-rachels-cheese-souffle.json
+/input/recipes/aunt-ritas-italian-stew.json
+/input/recipes/aunt-ros-baked-beans.json
+/input/recipes/aunt-roses-cheese-ball.json
+/input/recipes/aunt-roses-refrigerator-pickles.json
+/input/recipes/aunt-rosies-bbq-sauce.json
+/input/recipes/aunt-rosies-gob-cake.json
+/input/recipes/aunt-ruths-crab-cakes.json
+/input/recipes/aunt-sally-cookies.json
+/input/recipes/aunt-sallys-cocoa-drops.json
+/input/recipes/aunt-siss-strawberry-tart-cookies-10969.json
+/input/recipes/aunt-teens-creamy-chocolate-fudge.json
+/input/recipes/aunt-teresas-chicken.json
+/input/recipes/aunt-toms-italian-cream-cake-11985.json
+/input/recipes/aunt-tooties-pineapple-pie.json
+/input/recipes/aunt-ts-dwi-rum-cake.json
+/input/recipes/aunt-vis-red-skinned-potato-salad.json
+/input/recipes/aunt-wandas-turkey-carcass-soup.json
+/input/recipes/aunt-zulas-christmas-cutouts.json
+/input/recipes/auntie-anitas-lobster-stew.json
+/input/recipes/auntie-doriss-peach-jam.json
+/input/recipes/auntie-emilys-rhubarb-pudding.json
+/input/recipes/auntie-maes-irish-bread.json
+/input/recipes/auntie-marys-sweet-potato-fritters.json
+/input/recipes/auntie-willies-dutch-apple-pie.json
+/input/recipes/aunties-buttermilk-cake.json
+/input/recipes/aunties-chocolate-chip-cookies-with.json
+/input/recipes/aunties-wild-huckleberry-pie.json
+/input/recipes/aunty-lauras-shortbread.json
+/input/recipes/aunty-pastos-seafood-lasagna.json
+/input/recipes/aurillas-anise-biscuit-mix-cookies.json
+/input/recipes/aush-afghani-chili.json
+/input/recipes/aussie-barbequed-boneless-leg-of-lamb.json
+/input/recipes/aussie-beef-and-peppers-with-gnocchi.json
+/input/recipes/aussie-breakfast-egg-mess.json
+/input/recipes/aussie-chicken.json
+/input/recipes/aussie-omelet.json
+/input/recipes/aussie-works-burger.json
+/input/recipes/austin-margarita-aka-mexican-martini.json
+/input/recipes/austins-shrimp-alfredo.json
+/input/recipes/australian-bbq-meatballs.json
+/input/recipes/australian-deep-fried-chicken-wings.json
+/input/recipes/australian-english-trifle.json
+/input/recipes/australian-federation-biscuits.json
+/input/recipes/australian-pavlovas-with-ginger-and-tropical-fruits-3017.json
+/input/recipes/australian-style-pumpkin-scones.json
+/input/recipes/austrian-chocolate-balls.json
+/input/recipes/austrian-jam-cookies.json
+/input/recipes/austrian-pancake.json
+/input/recipes/austrian-peach-cookie.json
+/input/recipes/austrian-peach-cookies-ii.json
+/input/recipes/austrian-sweet-cheese-crepes-baked-in-custard-13508.json
+/input/recipes/austrian-tea-cakes.json
+/input/recipes/authentic-and-easy-shrimp-curry.json
+/input/recipes/authentic-arawak-bar-b-q-sauce.json
+/input/recipes/authentic-bahamian-peas-and-rice.json
+/input/recipes/authentic-bangladeshi-beef-curry.json
+/input/recipes/authentic-canadian-steak-spice-eh.json
+/input/recipes/authentic-chicken-adobo.json
+/input/recipes/authentic-chicken-tikka-masala.json
+/input/recipes/authentic-chile-con-queso.json
+/input/recipes/authentic-chinese-egg-rolls-from-a-c.json
+/input/recipes/authentic-chinese-steamed-fish.json
+/input/recipes/authentic-cincinnati-chili.json
+/input/recipes/authentic-cochinita-pibil-spicy-mexi.json
+/input/recipes/authentic-dried-chile-pepito-enchilad.json
+/input/recipes/authentic-elvis-burgers.json
+/input/recipes/authentic-enchiladas-verdes.json
+/input/recipes/authentic-falafels.json
+/input/recipes/authentic-french-meringues.json
+/input/recipes/authentic-german-bread-bauernbrot.json
+/input/recipes/authentic-german-cheesecake.json
+/input/recipes/authentic-german-potato-salad.json
+/input/recipes/authentic-green-goddess-dressing.json
+/input/recipes/authentic-homemade-yogurt.json
+/input/recipes/authentic-huevos-rancheros.json
+/input/recipes/authentic-hungarian-goulash.json
+/input/recipes/authentic-japanese-scallop-soup-with.json
+/input/recipes/authentic-kicked-up-syrian-hummus.json
+/input/recipes/authentic-korean-bulgogi.json
+/input/recipes/authentic-lebanese-fattoush.json
+/input/recipes/authentic-louisiana-red-beans-and-ric.json
+/input/recipes/authentic-mandelbrot.json
+/input/recipes/authentic-mexican-breakfast-tacos.json
+/input/recipes/authentic-mexican-chili-rellenos.json
+/input/recipes/authentic-mexican-corn-bread.json
+/input/recipes/authentic-mexican-enchiladas.json
+/input/recipes/authentic-mexican-hot-sauce.json
+/input/recipes/authentic-mexican-restaurant-style-sa.json
+/input/recipes/authentic-mexican-shrimp-cocktail-co.json
+/input/recipes/authentic-mexican-tortillas.json
+/input/recipes/authentic-middle-eastern-hummus-chum.json
+/input/recipes/authentic-miso-soup.json
+/input/recipes/authentic-mole-sauce.json
+/input/recipes/authentic-new-orleans-red-beans-and-r.json
+/input/recipes/authentic-no-shortcuts-louisiana-re.json
+/input/recipes/authentic-pad-thai-noodles.json
+/input/recipes/authentic-pad-thai.json
+/input/recipes/authentic-paella-valenciana.json
+/input/recipes/authentic-paella.json
+/input/recipes/authentic-patatas-bravas.json
+/input/recipes/authentic-pepper-pot-soup.json
+/input/recipes/authentic-pho.json
+/input/recipes/authentic-pizza-margherita.json
+/input/recipes/authentic-polish-pickle-soup-zupa-or.json
+/input/recipes/authentic-potato-pancakes.json
+/input/recipes/authentic-puerto-rican-sofrito.json
+/input/recipes/authentic-russian-salad-olivye.json
+/input/recipes/authentic-saag-paneer.json
+/input/recipes/authentic-seafood-paella.json
+/input/recipes/authentic-south-indian-biryani.json
+/input/recipes/authentic-southern-banana-pudding.json
+/input/recipes/authentic-swedish-pancakes.json
+/input/recipes/authentic-thai-basil-chicken-very-ea.json
+/input/recipes/authentic-thai-cashew-chicken.json
+/input/recipes/authentic-thai-coconut-soup.json
+/input/recipes/authentic-thai-steak-salad.json
+/input/recipes/authentic-thousand-island-dressing.json
+/input/recipes/authentic-tiramisu.json
+/input/recipes/authentic-tortellini-soup.json
+/input/recipes/authentic-vietnamese-spring-rolls-ne.json
+/input/recipes/auto-parts-chicken.json
+/input/recipes/autumn-apple-and-pear-lattice-pie.json
+/input/recipes/autumn-apple-blender-cake.json
+/input/recipes/autumn-apple-onion-pork-chops.json
+/input/recipes/autumn-apple-salad-ii.json
+/input/recipes/autumn-apple-salad.json
+/input/recipes/autumn-apple-squash-crisp.json
+/input/recipes/autumn-apple-strudel-108643.json
+/input/recipes/autumn-applesauce-spice-waffles.json
+/input/recipes/autumn-butternut-and-kale-salad-with.json
+/input/recipes/autumn-butternut-squash-casserole.json
+/input/recipes/autumn-cheesecake.json
+/input/recipes/autumn-crisp.json
+/input/recipes/autumn-duck-confit-salad.json
+/input/recipes/autumn-harvest-cookies.json
+/input/recipes/autumn-harvest-cupcakes.json
+/input/recipes/autumn-lentil-soup.json
+/input/recipes/autumn-pear-chip-239786.json
+/input/recipes/autumn-pork-roast.json
+/input/recipes/autumn-pot-roast-ii.json
+/input/recipes/autumn-pot-roast.json
+/input/recipes/autumn-pumpkin-coffee-cake.json
+/input/recipes/autumn-root-vegetable-puree-231140.json
+/input/recipes/autumn-salad.json
+/input/recipes/autumn-soup-with-crispy-bacon-108989.json
+/input/recipes/autumn-spice-ham-steak.json
+/input/recipes/autumn-spiced-apple-and-pear-hand-pie.json
+/input/recipes/autumn-spiced-butternut-squash-bread.json
+/input/recipes/autumn-squash-casserole.json
+/input/recipes/autumn-squash-soup.json
+/input/recipes/autumn-stuffed-acorn-squash.json
+/input/recipes/autumn-succotash-236536.json
+/input/recipes/autumn-sunshine-cocktail.json
+/input/recipes/autumn-tomato-and-root-vegetable-soup.json
+/input/recipes/autumn-waldorf-salad.json
+/input/recipes/avgolemono-15607.json
+/input/recipes/avgolemono-soup.json
+/input/recipes/avgolemono.json
+/input/recipes/aviation-242666.json
+/input/recipes/aviation-cocktail.json
+/input/recipes/avo-spoon-snack.json
+/input/recipes/avocado-aioli.json
+/input/recipes/avocado-alfalfa-turkey-burger-51196220.json
+/input/recipes/avocado-and-bacon-soup.json
+/input/recipes/avocado-and-black-bean-dip.json
+/input/recipes/avocado-and-black-eyed-pea-salsa.json
diff --git a/serverless-fleets/data/input/inferencing/batches/3.txt b/serverless-fleets/data/input/inferencing/batches/3.txt
new file mode 100644
index 000000000..0bc84d088
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/batches/3.txt
@@ -0,0 +1,1000 @@
+/input/recipes/avocado-and-cantaloupe-salad-with-cre.json
+/input/recipes/avocado-and-cilantro-soup.json
+/input/recipes/avocado-and-corn-salsa.json
+/input/recipes/avocado-and-crab-meat-sushi-12779.json
+/input/recipes/avocado-and-edamame-dip.json
+/input/recipes/avocado-and-feta-bruschetta.json
+/input/recipes/avocado-and-fruit-salad.json
+/input/recipes/avocado-and-grapefruit-salad-353815.json
+/input/recipes/avocado-and-ham-salad.json
+/input/recipes/avocado-and-lobster-salad.json
+/input/recipes/avocado-and-mango-salad-with-passion-fruit-vinaigrette-231721.json
+/input/recipes/avocado-and-orange-sandwich.json
+/input/recipes/avocado-and-pink-grapefruit-salad-with-coriander-350397.json
+/input/recipes/avocado-and-smoked-pork-carnitas-2000.json
+/input/recipes/avocado-and-smoked-salmon-soup-12175.json
+/input/recipes/avocado-and-strawberry-smoothie.json
+/input/recipes/avocado-and-sun-dried-tomato-spring-r.json
+/input/recipes/avocado-and-tangerine-salad-with-jalapeno-vinaigrette-51175640.json
+/input/recipes/avocado-and-tilapia-ceviche.json
+/input/recipes/avocado-and-tomatillo-salsa-105238.json
+/input/recipes/avocado-and-tomatillo-salsa-108062.json
+/input/recipes/avocado-and-tomato-salad.json
+/input/recipes/avocado-and-tropical-fruit-salsa-103075.json
+/input/recipes/avocado-and-tuna-tapas.json
+/input/recipes/avocado-and-white-bean-salsa-101093.json
+/input/recipes/avocado-and-yogurt-dip-with-jalapeno-and-cilantro-108268.json
+/input/recipes/avocado-baked-eggs.json
+/input/recipes/avocado-banana-and-walnut-muffins.json
+/input/recipes/avocado-banana-nut-smoothie.json
+/input/recipes/avocado-beet-and-arugula-salad-with.json
+/input/recipes/avocado-black-bean-brownies.json
+/input/recipes/avocado-blast.json
+/input/recipes/avocado-blts-on-toasted-oatmeal-bread-239170.json
+/input/recipes/avocado-blueberry-banana-and-chia.json
+/input/recipes/avocado-blueberry-smoothie.json
+/input/recipes/avocado-breakfast-bowl.json
+/input/recipes/avocado-burrata-salad.json
+/input/recipes/avocado-cheese-bread.json
+/input/recipes/avocado-cheese-cake.json
+/input/recipes/avocado-cheesecake-with-walnut-crust.json
+/input/recipes/avocado-chicken-lettuce-wraps.json
+/input/recipes/avocado-chicken-salad-dip.json
+/input/recipes/avocado-chicken-spread.json
+/input/recipes/avocado-chicken-stir-fry.json
+/input/recipes/avocado-compound-butter.json
+/input/recipes/avocado-cookies.json
+/input/recipes/avocado-corn-salad-with-pine-nuts.json
+/input/recipes/avocado-cream-cheese-and-egg-burrit.json
+/input/recipes/avocado-cucumber-pasta-salad.json
+/input/recipes/avocado-curry.json
+/input/recipes/avocado-daiquiri-235568.json
+/input/recipes/avocado-dessert.json
+/input/recipes/avocado-deviled-eggs.json
+/input/recipes/avocado-dip-i.json
+/input/recipes/avocado-dip-ii.json
+/input/recipes/avocado-dressing-for-salads.json
+/input/recipes/avocado-dressing-i.json
+/input/recipes/avocado-dressing-ii.json
+/input/recipes/avocado-dressing.json
+/input/recipes/avocado-egg-and-crab-mash.json
+/input/recipes/avocado-egg-in-a-hole-51233820.json
+/input/recipes/avocado-egg-salad.json
+/input/recipes/avocado-energy-booster.json
+/input/recipes/avocado-feta-salad.json
+/input/recipes/avocado-feta-salsa.json
+/input/recipes/avocado-fries-with-sriracha-garlic-di.json
+/input/recipes/avocado-fudge.json
+/input/recipes/avocado-gazpacho.json
+/input/recipes/avocado-grapefruit-and-watercress-salad-with-roquefort-and-paprika-dressing-11984.json
+/input/recipes/avocado-greek-omelet.json
+/input/recipes/avocado-green-goddess-dressing.json
+/input/recipes/avocado-ice-232064.json
+/input/recipes/avocado-ice-cream-sauce.json
+/input/recipes/avocado-ice-cream.json
+/input/recipes/avocado-ice-pops.json
+/input/recipes/avocado-irish-cream-fudge.json
+/input/recipes/avocado-jicama-salsa-with-yuca-chips-106561.json
+/input/recipes/avocado-kale-pineapple-and-coconut-smoothie.json
+/input/recipes/avocado-lime-cheesecake.json
+/input/recipes/avocado-lime-hummus.json
+/input/recipes/avocado-lime-ice-pops.json
+/input/recipes/avocado-lime-pie.json
+/input/recipes/avocado-lime-popsicles.json
+/input/recipes/avocado-lime-shrimp-salad-ensalada-d.json
+/input/recipes/avocado-mac-and-cheese.json
+/input/recipes/avocado-mango-and-scallop-salad.json
+/input/recipes/avocado-mango-salsa-176.json
+/input/recipes/avocado-mango-salsa.json
+/input/recipes/avocado-milkshake.json
+/input/recipes/avocado-mousse-with-papaya-tomato-relish-231984.json
+/input/recipes/avocado-olive-salad.json
+/input/recipes/avocado-orange-salad-dressing.json
+/input/recipes/avocado-paletas.json
+/input/recipes/avocado-pasta-salad.json
+/input/recipes/avocado-pasta.json
+/input/recipes/avocado-peanut-butter-brownies-vegan.json
+/input/recipes/avocado-pesto-2011.json
+/input/recipes/avocado-pesto-with-zucchini-pasta.json
+/input/recipes/avocado-pie.json
+/input/recipes/avocado-pineapple-salad.json
+/input/recipes/avocado-pomegranate-and-quinoa-sala.json
+/input/recipes/avocado-prawns.json
+/input/recipes/avocado-prosciutto-ham-sandwich.json
+/input/recipes/avocado-quesadillas-14026.json
+/input/recipes/avocado-quick-bread.json
+/input/recipes/avocado-radish-salad-with-lime-dressing-11414.json
+/input/recipes/avocado-ranch-salad-dressing.json
+/input/recipes/avocado-rosemary-lime-bars.json
+/input/recipes/avocado-salad-with-avocado-lime-vinai.json
+/input/recipes/avocado-salad-with-bacon-and-sour-cre.json
+/input/recipes/avocado-salad-with-bell-pepper-and-tomatoes-51190610.json
+/input/recipes/avocado-salad-with-orange-wasabi-glaz.json
+/input/recipes/avocado-salad.json
+/input/recipes/avocado-salsa-10605.json
+/input/recipes/avocado-salsa-108063.json
+/input/recipes/avocado-salsa-14221.json
+/input/recipes/avocado-salsa-recipe.json
+/input/recipes/avocado-salsa.json
+/input/recipes/avocado-sauce-eggs-benedict.json
+/input/recipes/avocado-shrimp-and-endive-salad-106576.json
+/input/recipes/avocado-shrimp-bisque.json
+/input/recipes/avocado-shrimp-ceviche-estillo-sarita.json
+/input/recipes/avocado-shrimp-salad.json
+/input/recipes/avocado-slaw.json
+/input/recipes/avocado-smoothie.json
+/input/recipes/avocado-soup-with-chicken-and-lime.json
+/input/recipes/avocado-soup-with-herbs-slivered-radishes-and-pistachios-355953.json
+/input/recipes/avocado-soup.json
+/input/recipes/avocado-sour-cream-mousse-108151.json
+/input/recipes/avocado-spinach-dip.json
+/input/recipes/avocado-steak.json
+/input/recipes/avocado-strawberry-smoothie.json
+/input/recipes/avocado-stuffed-yams.json
+/input/recipes/avocado-sushi-with-brown-rice.json
+/input/recipes/avocado-tacos.json
+/input/recipes/avocado-toast-vegan.json
+/input/recipes/avocado-toast-with-tomato-corn-salsa-56389819.json
+/input/recipes/avocado-toast.json
+/input/recipes/avocado-tomatillo-dip-with-jalapenos.json
+/input/recipes/avocado-tomatillo-salsa.json
+/input/recipes/avocado-tomato-and-mango-salsa.json
+/input/recipes/avocado-tomato-salsa-358270.json
+/input/recipes/avocado-tuna-mousse.json
+/input/recipes/avocado-tzatziki.json
+/input/recipes/avocado-watermelon-salad.json
+/input/recipes/avocado-watermelon-spinach-salad.json
+/input/recipes/avocado-whole-wheat-pasta-salad.json
+/input/recipes/avocado-with-sesame-soy-dressing-12663.json
+/input/recipes/avocado-wontons-with-spicy-ranch-dip.json
+/input/recipes/avocados-and-almonds.json
+/input/recipes/avons-end-of-summer-sunday-morning-p.json
+/input/recipes/aw-some-coleslaw.json
+/input/recipes/awake-peanut-butter-snack-bites.json
+/input/recipes/award-winning-chicken-chili.json
+/input/recipes/award-winning-chili-con-carne.json
+/input/recipes/award-winning-chili.json
+/input/recipes/award-winning-peaches-and-cream-pie.json
+/input/recipes/award-winning-soft-chocolate-chip-coo.json
+/input/recipes/award-winning-white-chicken-chili.json
+/input/recipes/awesome-and-easy-cranberry-sauce.json
+/input/recipes/awesome-and-easy-creamy-corn-casserol.json
+/input/recipes/awesome-apple-butter-breakfast-cake.json
+/input/recipes/awesome-apple-martinis.json
+/input/recipes/awesome-apple-muffins.json
+/input/recipes/awesome-apple-pie-cookies.json
+/input/recipes/awesome-asparagus-sandwich.json
+/input/recipes/awesome-baked-sea-scallops.json
+/input/recipes/awesome-banana-pancakes.json
+/input/recipes/awesome-beef-vegetable-soup.json
+/input/recipes/awesome-blueberry-muffins.json
+/input/recipes/awesome-bow-tie-pasta.json
+/input/recipes/awesome-broccoli-casserole.json
+/input/recipes/awesome-broccoli-cheese-casserole.json
+/input/recipes/awesome-broccoli-marinara.json
+/input/recipes/awesome-carrot-cake-with-cream-cheese.json
+/input/recipes/awesome-carrot-muffins.json
+/input/recipes/awesome-chicken-and-yellow-rice-casse.json
+/input/recipes/awesome-chicken-noodle-soup.json
+/input/recipes/awesome-crab-soup.json
+/input/recipes/awesome-crispy-baked-chicken-wings.json
+/input/recipes/awesome-easy-pasta.json
+/input/recipes/awesome-egg-rolls.json
+/input/recipes/awesome-egg-salad-with-a-kick.json
+/input/recipes/awesome-eggplant-pasta.json
+/input/recipes/awesome-eggplant-rollatine.json
+/input/recipes/awesome-fried-chicken.json
+/input/recipes/awesome-green-beans-with-kale.json
+/input/recipes/awesome-green-beans.json
+/input/recipes/awesome-greens-and-beans.json
+/input/recipes/awesome-grilled-cheese-sandwiches.json
+/input/recipes/awesome-grilled-walleye-scooby-snack.json
+/input/recipes/awesome-ham-glaze-and-marinade.json
+/input/recipes/awesome-ham-pasta-salad.json
+/input/recipes/awesome-herb-roast-leg-of-lamb.json
+/input/recipes/awesome-honey-pecan-pork-chops.json
+/input/recipes/awesome-italian-macaroni-and-cheese.json
+/input/recipes/awesome-korean-steak.json
+/input/recipes/awesome-lasagna-pie.json
+/input/recipes/awesome-no-bake-almond-coconut-ball.json
+/input/recipes/awesome-pasta-salad.json
+/input/recipes/awesome-pina-colada-cake.json
+/input/recipes/awesome-pulled-pork-bbq.json
+/input/recipes/awesome-red-pepper-hummus-dip.json
+/input/recipes/awesome-red-wine-pot-roast.json
+/input/recipes/awesome-rhubarb-strawberry-pudding.json
+/input/recipes/awesome-rice-pilaf.json
+/input/recipes/awesome-roast-beef.json
+/input/recipes/awesome-sauce.json
+/input/recipes/awesome-sausage-apple-and-cranberry.json
+/input/recipes/awesome-slow-cooker-buffalo-wings.json
+/input/recipes/awesome-slow-cooker-pot-roast-plus-ex.json
+/input/recipes/awesome-slow-cooker-pot-roast.json
+/input/recipes/awesome-smashed-red-potatoes.json
+/input/recipes/awesome-spicy-beef-kabobs-or-haitian.json
+/input/recipes/awesome-steak-marinade.json
+/input/recipes/awesome-summer-watermelon-salad.json
+/input/recipes/awesome-sweet-potato-casserole.json
+/input/recipes/awesome-tangerine-glazed-turkey.json
+/input/recipes/awesome-turkey-giblet-stock.json
+/input/recipes/awesome-turkey-sandwich.json
+/input/recipes/awesome-yogurt-biscuits.json
+/input/recipes/awesomely-easy-sesame-asparagus.json
+/input/recipes/aww-nuts-pecan-pie-minis.json
+/input/recipes/axles-easy-barbecue-sauce.json
+/input/recipes/ayran-201053.json
+/input/recipes/aztec-casserole.json
+/input/recipes/aztec-chicken-108576.json
+/input/recipes/aztec-salsa.json
+/input/recipes/aztec-sluggers-233303.json
+/input/recipes/azteca-cocoa-rice-pudding.json
+/input/recipes/azucenas-homemade-mocha.json
+/input/recipes/azuki-bean-and-vegetable-salad-in-pita-bread-10726.json
+/input/recipes/azuki-ice-cream-japanese-red-beans-i.json
+/input/recipes/b-52-bars.json
+/input/recipes/b-52-bomber.json
+/input/recipes/b-52-cocktail.json
+/input/recipes/b-52.json
+/input/recipes/b-and-b-cocktail.json
+/input/recipes/b-and-ls-strawberry-smoothie.json
+/input/recipes/b-b-peach-conserve-102061.json
+/input/recipes/b-muffins.json
+/input/recipes/ba-best-fried-chicken-sandwich.json
+/input/recipes/baba-105879.json
+/input/recipes/baba-ghanoush-from-reynolds-wrap.json
+/input/recipes/baba-ghanoush-with-yogurt.json
+/input/recipes/baba-ghanoush.json
+/input/recipes/baba-ghanuj.json
+/input/recipes/babacis-potato-pierogi.json
+/input/recipes/babas-au-calvado-with-glazed-apple-rings-13170.json
+/input/recipes/babas-best-sorrel-soup.json
+/input/recipes/babas-thousand-island-dressing.json
+/input/recipes/babbies-special-200336.json
+/input/recipes/babchas-meat-filled-varenyky-perogi.json
+/input/recipes/babe-ruth-bars-ii.json
+/input/recipes/babe-ruth-bars.json
+/input/recipes/babickas-walnut-cake.json
+/input/recipes/babka-i.json
+/input/recipes/babka-ii.json
+/input/recipes/babka-iii.json
+/input/recipes/babos-chili.json
+/input/recipes/babs-bread-and-butter-pickles.json
+/input/recipes/babs-lemon-poppy-seed-muffins.json
+/input/recipes/babs-new-england-seafood-chowder.json
+/input/recipes/babs-south-of-the-border-taco-dip.json
+/input/recipes/babs-turkey-mushroom-lasagna-rolls.json
+/input/recipes/baby-back-ribs-recipe.json
+/input/recipes/baby-back-ribs-with-spicy-papaya-sauc.json
+/input/recipes/baby-back-ribs.json
+/input/recipes/baby-beet-salad-106728.json
+/input/recipes/baby-beet-salad.json
+/input/recipes/baby-bellini-238632.json
+/input/recipes/baby-blintz-stacks.json
+/input/recipes/baby-blt.json
+/input/recipes/baby-blue-punch.json
+/input/recipes/baby-bok-choy-and-beef-noodle-soup-with-warm-spices.json
+/input/recipes/baby-bok-choy-and-shiitake-stir-fry.json
+/input/recipes/baby-bok-choy-with-garlic.json
+/input/recipes/baby-brussels-sprouts-with-buttered-pecans-236381.json
+/input/recipes/baby-carrot-bars.json
+/input/recipes/baby-carrot-confit-with-orange-juice-and-cumin-242121.json
+/input/recipes/baby-carrot-crudites-with-green-onion-and-mint-dip-105647.json
+/input/recipes/baby-carrots-and-brussels-sprouts-gla.json
+/input/recipes/baby-carrots-with-dill-butter.json
+/input/recipes/baby-does-cheese-soup-with-beer.json
+/input/recipes/baby-egg-apple-and-rice-cereal.json
+/input/recipes/baby-eggplant-olive-and-herb-cheese-frittata-231080.json
+/input/recipes/baby-food-cake-bars.json
+/input/recipes/baby-food-cake-i.json
+/input/recipes/baby-food-cake-ii.json
+/input/recipes/baby-food-cake-iii.json
+/input/recipes/baby-food-chicken-with-vegetables.json
+/input/recipes/baby-food-plum.json
+/input/recipes/baby-frisee-salad-232345.json
+/input/recipes/baby-greens-and-goat-cheese-wrap.json
+/input/recipes/baby-greens-pear-walnut-and-blue-cheese-salad-107065.json
+/input/recipes/baby-greens-with-a-warm-gorgonzola-dr.json
+/input/recipes/baby-greens-with-artisinal-cheeses-and-charcuterie-352590.json
+/input/recipes/baby-greens-with-warm-goat-cheese-106043.json
+/input/recipes/baby-guinness.json
+/input/recipes/baby-kale-saute.json
+/input/recipes/baby-lettuces-with-radishes.json
+/input/recipes/baby-lima-bean-soup-with-mustard-greens-peas-and-onions-106510.json
+/input/recipes/baby-lima-beans-and-corn-in-chive-cream-107762.json
+/input/recipes/baby-peas-with-mustard-horseradish-butter-238069.json
+/input/recipes/baby-potatoes-with-parsley-and-lemon-butter-104722.json
+/input/recipes/baby-red-mashed-potatoes-and-peas-wit.json
+/input/recipes/baby-ruth-cookies.json
+/input/recipes/baby-ruth-layer-cake.json
+/input/recipes/baby-shower-raspberry-dip.json
+/input/recipes/baby-spinach-omelet.json
+/input/recipes/baby-spinach-salad-with-roasted-strawberries.json
+/input/recipes/baby-squash-saute-szwarc-15275.json
+/input/recipes/baby-swiss-cheese-fondue.json
+/input/recipes/baby-tomato-and-fresh-goat-cheese-salad-51189610.json
+/input/recipes/baby-white-potatoes-with-cipolline-and-dill-15639.json
+/input/recipes/baby-zucchini-salad.json
+/input/recipes/bacalao-a-la-vizcaina-basque-style-c.json
+/input/recipes/bacalhau-cremoso-brazilian-salt-cod.json
+/input/recipes/bacalhau-portuguese-ao-forno-salt-co.json
+/input/recipes/bacardi-special-200377.json
+/input/recipes/baccala-mantecato-a-savory-spread-of-whipped-salt-cod-355908.json
+/input/recipes/bachelor-grilled-cheese.json
+/input/recipes/bachelor-sloppy-joes.json
+/input/recipes/bachelors-bait-200470.json
+/input/recipes/bachelors-creamy-pumpkin-soup.json
+/input/recipes/bachelors-flamin-hot-mexican-bean-di.json
+/input/recipes/bachelors-hash.json
+/input/recipes/bachelors-stew.json
+/input/recipes/back-burner-ratatouille.json
+/input/recipes/back-burner-stock.json
+/input/recipes/back-to-school-chicken.json
+/input/recipes/backpackers-thai-noodles.json
+/input/recipes/backwoods-bourbon-punch-56390126.json
+/input/recipes/backyard-baby-back-ribs-recipe.json
+/input/recipes/backyard-baby-back-ribs.json
+/input/recipes/backyard-barbecue-chicken.json
+/input/recipes/backyard-berry-bowl.json
+/input/recipes/backyard-bourbon-beef-marinade.json
+/input/recipes/backyard-cooper-burgers.json
+/input/recipes/bacon-and-almond-green-bean-casserole.json
+/input/recipes/bacon-and-balsamic-glazed-sugar-snap.json
+/input/recipes/bacon-and-blue-brussels-sprouts.json
+/input/recipes/bacon-and-blue-cheese-burgers.json
+/input/recipes/bacon-and-blue-cheese-potato-pancakes.json
+/input/recipes/bacon-and-blue-cheese-salad-with-caesar-dressing-2553.json
+/input/recipes/bacon-and-bourbon-thanksgiving-stuffi.json
+/input/recipes/bacon-and-buttermilk-mashed-potatoes-806.json
+/input/recipes/bacon-and-caramelized-onion-rolls.json
+/input/recipes/bacon-and-cashew-caramel-corn-360755.json
+/input/recipes/bacon-and-cheddar-cheese-quiche.json
+/input/recipes/bacon-and-cheddar-stuffed-mushrooms.json
+/input/recipes/bacon-and-cheese-manicotti-recipe.json
+/input/recipes/bacon-and-chicken-fried-rice.json
+/input/recipes/bacon-and-chile-queso-fundido.json
+/input/recipes/bacon-and-chipotle-potato-salad.json
+/input/recipes/bacon-and-chive-potato-pancakes-12103.json
+/input/recipes/bacon-and-cranberry-bean-ragout.json
+/input/recipes/bacon-and-date-appetizer.json
+/input/recipes/bacon-and-egg-breakfast-tarts.json
+/input/recipes/bacon-and-egg-coal-miners-pasta-rigatoni-alla-carbonara-recipe.json
+/input/recipes/bacon-and-egg-doughnuts.json
+/input/recipes/bacon-and-egg-empanadas-15765.json
+/input/recipes/bacon-and-egg-muffins.json
+/input/recipes/bacon-and-egg-pocket.json
+/input/recipes/bacon-and-egg-rice-238390.json
+/input/recipes/bacon-and-egg-sandwiches-with-pickled-spring-onions-51155270.json
+/input/recipes/bacon-and-egg-tacos.json
+/input/recipes/bacon-and-egger-dinner-salad.json
+/input/recipes/bacon-and-eggs-potato-salad.json
+/input/recipes/bacon-and-feta-stuffed-chicken-breast.json
+/input/recipes/bacon-and-fresh-pasta-in-a-jar.json
+/input/recipes/bacon-and-gorgonzola-cornbread-slider.json
+/input/recipes/bacon-and-green-chili-quiche-2224.json
+/input/recipes/bacon-and-leek-quiche.json
+/input/recipes/bacon-and-lettuce-salad-108406.json
+/input/recipes/bacon-and-macaroni-salad.json
+/input/recipes/bacon-and-molasses-beans-103638.json
+/input/recipes/bacon-and-mushroom-spaghetti.json
+/input/recipes/bacon-and-onion-corn-muffins-13187.json
+/input/recipes/bacon-and-parmesan-penne-pasta.json
+/input/recipes/bacon-and-phyllo-wrapped-asparagus-an.json
+/input/recipes/bacon-and-potato-breakfast-strata.json
+/input/recipes/bacon-and-potato-frittata-with-greens.json
+/input/recipes/bacon-and-potato-pie-1590.json
+/input/recipes/bacon-and-potato-soup.json
+/input/recipes/bacon-and-roquefort-stuffed-burgers.json
+/input/recipes/bacon-and-sage-panfried-trout-11692.json
+/input/recipes/bacon-and-smoked-gouda-cauliflower-ma.json
+/input/recipes/bacon-and-swiss-quiche.json
+/input/recipes/bacon-and-tomato-cups.json
+/input/recipes/bacon-and-tomato-macaroni-and-cheese.json
+/input/recipes/bacon-and-tomato-quesadillas.json
+/input/recipes/bacon-and-venison-burgers.json
+/input/recipes/bacon-and-whiskey-jam.json
+/input/recipes/bacon-appetizer-crescents.json
+/input/recipes/bacon-apple-and-fennel-stuffing-350422.json
+/input/recipes/bacon-apples.json
+/input/recipes/bacon-arugula-tomato-and-egg-sandwiches-102978.json
+/input/recipes/bacon-asparagus-and-cheese-sandwich.json
+/input/recipes/bacon-asparagus-pizza.json
+/input/recipes/bacon-avocado-and-pepperjack-grille.json
+/input/recipes/bacon-avocado-cream-cheese-dip.json
+/input/recipes/bacon-avocado-pasta.json
+/input/recipes/bacon-avocado-salad.json
+/input/recipes/bacon-baked-beans.json
+/input/recipes/bacon-baklava-51225820.json
+/input/recipes/bacon-balsamic-deviled-eggs.json
+/input/recipes/bacon-bleu-cheese-ball.json
+/input/recipes/bacon-blue-cheese-flat-iron-salad.json
+/input/recipes/bacon-bourbon-apple-pancakes.json
+/input/recipes/bacon-bourbon-burgers.json
+/input/recipes/bacon-braised-brussels-sprouts-recipe.json
+/input/recipes/bacon-breakfast-bowls.json
+/input/recipes/bacon-breakfast-cake.json
+/input/recipes/bacon-breakfast-casserole-gluten-fre.json
+/input/recipes/bacon-breakfast-cookies.json
+/input/recipes/bacon-broccoli-chicken-rice.json
+/input/recipes/bacon-broccoli-salad-with-raisins-and.json
+/input/recipes/bacon-brownies.json
+/input/recipes/bacon-brussels-sprouts-and-mushroom.json
+/input/recipes/bacon-cabbage-and-gruyere-pizza-2641.json
+/input/recipes/bacon-cauliflower-saute.json
+/input/recipes/bacon-cheddar-and-scallion-breads-13586.json
+/input/recipes/bacon-cheddar-and-spinach-strata.json
+/input/recipes/bacon-cheddar-burgers-with-caramelized-onions-51112220.json
+/input/recipes/bacon-cheddar-chive-muffins.json
+/input/recipes/bacon-cheddar-deviled-eggs.json
+/input/recipes/bacon-cheddar-jalapeno-cornbread.json
+/input/recipes/bacon-cheddar-jalapeno-poppers.json
+/input/recipes/bacon-cheddar-muffins-51256440.json
+/input/recipes/bacon-cheddar-patty-cakes.json
+/input/recipes/bacon-cheddar-pinwheels.json
+/input/recipes/bacon-cheddar-quick-bread-with-dried-pears-350100.json
+/input/recipes/bacon-cheddar-spread.json
+/input/recipes/bacon-cheese-appetizer-toasts.json
+/input/recipes/bacon-cheese-frittata.json
+/input/recipes/bacon-cheese-muffins.json
+/input/recipes/bacon-cheese-pizza-bombs.json
+/input/recipes/bacon-cheese-puffs.json
+/input/recipes/bacon-cheese-treats.json
+/input/recipes/bacon-cheeseburger-cake.json
+/input/recipes/bacon-cheeseburger-dogs.json
+/input/recipes/bacon-cheeseburger-mac.json
+/input/recipes/bacon-cheeseburger-meatloaf.json
+/input/recipes/bacon-cheeseburger-upside-down-pizza.json
+/input/recipes/bacon-cheeseburgers-for-a-crowd-242256.json
+/input/recipes/bacon-cheeseburgers.json
+/input/recipes/bacon-chestnuts.json
+/input/recipes/bacon-chicken-and-dumplings.json
+/input/recipes/bacon-chicken-i.json
+/input/recipes/bacon-chicken-ii.json
+/input/recipes/bacon-chicken-livers.json
+/input/recipes/bacon-chicken.json
+/input/recipes/bacon-chili-cheeseburger-meatloaf.json
+/input/recipes/bacon-clapshot.json
+/input/recipes/bacon-cookies.json
+/input/recipes/bacon-corn-muffins-231394.json
+/input/recipes/bacon-corn-muffins-with-savory-cream-cheese-frosting-recipe.json
+/input/recipes/bacon-cornbread-salad.json
+/input/recipes/bacon-crackers-classic-herbed-and-brown-sugar.json
+/input/recipes/bacon-crackers.json
+/input/recipes/bacon-crusted-fruit-stuffed-french-to.json
+/input/recipes/bacon-deviled-eggs-recipe.json
+/input/recipes/bacon-deviled-eggs.json
+/input/recipes/bacon-dijon-cheddar-dip.json
+/input/recipes/bacon-dijon-egg-salad-sandwich.json
+/input/recipes/bacon-dumplings.json
+/input/recipes/bacon-egg-and-cheese-pancake-balls.json
+/input/recipes/bacon-egg-and-cheese-strata.json
+/input/recipes/bacon-egg-and-cheese-stuffed-loaf.json
+/input/recipes/bacon-egg-and-tomato-club-sandwiches-354209.json
+/input/recipes/bacon-egg-and-tomato-toast-56389817.json
+/input/recipes/bacon-egg-biscuit-cups.json
+/input/recipes/bacon-egg-salad-bites.json
+/input/recipes/bacon-egg-spaghetti.json
+/input/recipes/bacon-eggs-spaghetti.json
+/input/recipes/bacon-explosion.json
+/input/recipes/bacon-feta-beans.json
+/input/recipes/bacon-flavored-dog-biscuits.json
+/input/recipes/bacon-flavored-sweet-potato-fries.json
+/input/recipes/bacon-for-the-family-or-a-crowd.json
+/input/recipes/bacon-fried-bananas.json
+/input/recipes/bacon-fries.json
+/input/recipes/bacon-garlic-green-beans.json
+/input/recipes/bacon-garlic-parmesan-cauliflower-cas.json
+/input/recipes/bacon-gouda-patties.json
+/input/recipes/bacon-gravy-for-biscuits.json
+/input/recipes/bacon-herb-and-cheese-snack-bread.json
+/input/recipes/bacon-home-fries.json
+/input/recipes/bacon-horseradish-dip.json
+/input/recipes/bacon-jack-chicken-sandwich.json
+/input/recipes/bacon-jalapeno-pepper-chicken-bites.json
+/input/recipes/bacon-jalapeno-popper-puffs.json
+/input/recipes/bacon-jam.json
+/input/recipes/bacon-lettuce-and-cherry-tomato-salad-with-aioli-dressing-359533.json
+/input/recipes/bacon-lettuce-and-tomato-macaroni-s.json
+/input/recipes/bacon-mac-and-cheese-bombs.json
+/input/recipes/bacon-molasses-breakfast-sausage-51230440.json
+/input/recipes/bacon-mushroom-and-oyster-stuffing.json
+/input/recipes/bacon-mushroom-chicken.json
+/input/recipes/bacon-mushroom-swiss-burger.json
+/input/recipes/bacon-mushroom-swiss-meatloaf.json
+/input/recipes/bacon-mustard-pork-roast-with-stuffed.json
+/input/recipes/bacon-oatmeal-and-raisin-cookies-394670.json
+/input/recipes/bacon-oatmeal-breakfast-cookies-with.json
+/input/recipes/bacon-olive-wraps.json
+/input/recipes/bacon-pancake-strips-with-maple-peanu.json
+/input/recipes/bacon-pancakes-paleo.json
+/input/recipes/bacon-pea-salad.json
+/input/recipes/bacon-pie.json
+/input/recipes/bacon-popcorn.json
+/input/recipes/bacon-pork-tenderloin.json
+/input/recipes/bacon-potato-and-cheese-tart.json
+/input/recipes/bacon-potato-and-egg-taco-ole.json
+/input/recipes/bacon-potato-pancakes.json
+/input/recipes/bacon-potato-salad---family-legacy.json
+/input/recipes/bacon-potato-salad-with-ranch.json
+/input/recipes/bacon-quiche-tarts.json
+/input/recipes/bacon-ranch-cheese-ball.json
+/input/recipes/bacon-ranch-cheeseburger-mac.json
+/input/recipes/bacon-ranch-chicken-skewers.json
+/input/recipes/bacon-ranch-macaroni-salad.json
+/input/recipes/bacon-ranch-pasta-salad.json
+/input/recipes/bacon-ranch-pea-salad.json
+/input/recipes/bacon-rice-and-vermicelli-pilaf.json
+/input/recipes/bacon-risotto.json
+/input/recipes/bacon-roasted-chicken-with-potatoes.json
+/input/recipes/bacon-roasted-chicken.json
+/input/recipes/bacon-roll-ups-i.json
+/input/recipes/bacon-roll-ups-ii.json
+/input/recipes/bacon-roll-ups.json
+/input/recipes/bacon-rosemary-mashed-potatoes.json
+/input/recipes/bacon-smashed-potatoes-356037.json
+/input/recipes/bacon-spaghetti.json
+/input/recipes/bacon-spam-and-potato-pancakes.json
+/input/recipes/bacon-spinach-artichoke-pizza.json
+/input/recipes/bacon-spinach-quinoa.json
+/input/recipes/bacon-stuffed-avocados.json
+/input/recipes/bacon-stuffed-cinnamon-roll-bites.json
+/input/recipes/bacon-stuffed-french-toast-casserole.json
+/input/recipes/bacon-stuffed-mushrooms.json
+/input/recipes/bacon-stuffed-ravioli.json
+/input/recipes/bacon-sweet-potato-cornbread.json
+/input/recipes/bacon-swiss-burgers-with-tomato-and-avocado-350990.json
+/input/recipes/bacon-swiss-potato-cauliflower-casser.json
+/input/recipes/bacon-tacos.json
+/input/recipes/bacon-tater-egg-cups.json
+/input/recipes/bacon-tomato-triple-cheese-grilled.json
+/input/recipes/bacon-topped-holiday-apple-pie.json
+/input/recipes/bacon-topped-savory-waffles-with-onio.json
+/input/recipes/bacon-turnip-mash.json
+/input/recipes/bacon-twists-51226010.json
+/input/recipes/bacon-waffle-bake.json
+/input/recipes/bacon-water-chestnut-rolls.json
+/input/recipes/bacon-wrapped-artichoke-hearts.json
+/input/recipes/bacon-wrapped-asparagus-on-toast.json
+/input/recipes/bacon-wrapped-asparagus-spears-with-t.json
+/input/recipes/bacon-wrapped-bananas.json
+/input/recipes/bacon-wrapped-barbeque-shrimp.json
+/input/recipes/bacon-wrapped-beef-tenderloin-with-herb-stuffing-231287.json
+/input/recipes/bacon-wrapped-beef-tenderloin.json
+/input/recipes/bacon-wrapped-beef-tenderloin2.json
+/input/recipes/bacon-wrapped-bourbon-marinated-salmo.json
+/input/recipes/bacon-wrapped-bratwurst.json
+/input/recipes/bacon-wrapped-breadsticks.json
+/input/recipes/bacon-wrapped-brown-sugar-smokies-dip.json
+/input/recipes/bacon-wrapped-cherries.json
+/input/recipes/bacon-wrapped-chicken-stuffed-with-sp.json
+/input/recipes/bacon-wrapped-chicken.json
+/input/recipes/bacon-wrapped-chili-shrimp.json
+/input/recipes/bacon-wrapped-citrus-shrimp.json
+/input/recipes/bacon-wrapped-dates-stuffed-with-blue.json
+/input/recipes/bacon-wrapped-dates-stuffed-with-manc.json
+/input/recipes/bacon-wrapped-dates-stuffed-with-manchego-recipe.json
+/input/recipes/bacon-wrapped-dates.json
+/input/recipes/bacon-wrapped-delights.json
+/input/recipes/bacon-wrapped-duck-breasts.json
+/input/recipes/bacon-wrapped-feta.json
+/input/recipes/bacon-wrapped-filet-recipe.json
+/input/recipes/bacon-wrapped-filets-with-smokey-bleu.json
+/input/recipes/bacon-wrapped-green-beans.json
+/input/recipes/bacon-wrapped-grilled-elk-backstrap.json
+/input/recipes/bacon-wrapped-halibut.json
+/input/recipes/bacon-wrapped-hamburgers.json
+/input/recipes/bacon-wrapped-hotdogs.json
+/input/recipes/bacon-wrapped-jalapeno-poppers.json
+/input/recipes/bacon-wrapped-leg-of-lamb-with-red-wi.json
+/input/recipes/bacon-wrapped-maple-pork-loin-233983.json
+/input/recipes/bacon-wrapped-mushroom-meatloaf.json
+/input/recipes/bacon-wrapped-mushrooms.json
+/input/recipes/bacon-wrapped-new-potatoes.json
+/input/recipes/bacon-wrapped-onion-rings.json
+/input/recipes/bacon-wrapped-peanut-butter-jalapenos.json
+/input/recipes/bacon-wrapped-pesto-chicken.json
+/input/recipes/bacon-wrapped-pineapple-and-water-che.json
+/input/recipes/bacon-wrapped-pineapple-bites.json
+/input/recipes/bacon-wrapped-pineapple.json
+/input/recipes/bacon-wrapped-pork-chops-in-zesty-sau.json
+/input/recipes/bacon-wrapped-pork-chops.json
+/input/recipes/bacon-wrapped-pork-filets-with-texas.json
+/input/recipes/bacon-wrapped-pork-medallions.json
+/input/recipes/bacon-wrapped-pretzels.json
+/input/recipes/bacon-wrapped-quail-stuffed-with-goat-cheese-236319.json
+/input/recipes/bacon-wrapped-salmon-with-wilted-spinach-233802.json
+/input/recipes/bacon-wrapped-salmon.json
+/input/recipes/bacon-wrapped-sausage.json
+/input/recipes/bacon-wrapped-scallops-with-jalapeno-papaya-sauce-recipe.json
+/input/recipes/bacon-wrapped-scallops-with-spicy-mayo-recipe.json
+/input/recipes/bacon-wrapped-shrimp-and-scallops-recipe.json
+/input/recipes/bacon-wrapped-shrimp.json
+/input/recipes/bacon-wrapped-smokies.json
+/input/recipes/bacon-wrapped-sriracha-asparagus.json
+/input/recipes/bacon-wrapped-steak-bites-perfect-fo.json
+/input/recipes/bacon-wrapped-stuffed-mushrooms.json
+/input/recipes/bacon-wrapped-stuffed-pork-tenderloin.json
+/input/recipes/bacon-wrapped-sweet-chicken-breast.json
+/input/recipes/bacon-wrapped-sweet-potato-bites.json
+/input/recipes/bacon-wrapped-tater-tots.json
+/input/recipes/bacon-wrapped-tenderloin-with-sage-an.json
+/input/recipes/bacon-wrapped-trout-51238030.json
+/input/recipes/bacon-wrapped-trout-stuffed-with-balsamic-onion-compote-in-rosemary-cream-sauce-10049.json
+/input/recipes/bacon-wrapped-trout-with-rosemary-107357.json
+/input/recipes/bacon-wrapped-turkey-breast-stuffed-w.json
+/input/recipes/bacon-wrapped-turkey-breast-with-hazelnut-mole-233400.json
+/input/recipes/bacon-wrapped-turkey.json
+/input/recipes/bacon-wrapped-venison-tenderloin-with.json
+/input/recipes/bacon-wrapped-water-chestnuts-i.json
+/input/recipes/bacon-wrapped-water-chestnuts-ii.json
+/input/recipes/bacon-wrapped-water-chestnuts-iii.json
+/input/recipes/bacon-wrapped-water-chestnuts-iv.json
+/input/recipes/bacon-y-bok-choy.json
+/input/recipes/bacon.json
+/input/recipes/bad-day.json
+/input/recipes/bada-bing-bada-banged-potatoes.json
+/input/recipes/bada-bing-pork-chops.json
+/input/recipes/badam-almond-sherbet.json
+/input/recipes/badische-schupfnudeln-potato-noodles.json
+/input/recipes/baechu-kuk-napa-cabbage-and-soya-bea.json
+/input/recipes/baeckeoffe-laundry-day-stew-of-beef-pork-and-lamb-51125400.json
+/input/recipes/baek-kimchi-korean-white-non-spicy-k.json
+/input/recipes/bagel-and-cheese-bake.json
+/input/recipes/bagel-and-cheese-dip.json
+/input/recipes/bagel-bread.json
+/input/recipes/bagel-chips-with-smoked-salmon-capers-and-lemon-233861.json
+/input/recipes/bagel-crisps.json
+/input/recipes/bagel-dip.json
+/input/recipes/bagels-i.json
+/input/recipes/bagels-ii.json
+/input/recipes/baghdad-beef-stew.json
+/input/recipes/bagna-calda-italian-garlic-anchovy-s.json
+/input/recipes/bagna-cauda-dip-with-assorted-vegetables-364677.json
+/input/recipes/bagna-cauda.json
+/input/recipes/baguette-smoked-oyster-and-pancetta-stuffing-51255130.json
+/input/recipes/baguette-toasts-14219.json
+/input/recipes/bahama-breeze.json
+/input/recipes/bahama-mama-celebration-drink.json
+/input/recipes/bahama-mama-i.json
+/input/recipes/bahama-mama-ii.json
+/input/recipes/bahama-mama-pork-chops.json
+/input/recipes/bahama-mama.json
+/input/recipes/bahamian-baked-grouper.json
+/input/recipes/bahamian-chicken-souse.json
+/input/recipes/bahamian-mahi-mahi.json
+/input/recipes/bahamian-style-peas-and-rice.json
+/input/recipes/baharat-seasoning-363109.json
+/input/recipes/bahian-chicken-and-shrimp-stew-232607.json
+/input/recipes/baileys-balls.json
+/input/recipes/baileys-banana-colada.json
+/input/recipes/baileys-irish-cream-brownies.json
+/input/recipes/baileys-irish-cupcakes.json
+/input/recipes/baileys-pudding-parfaits-with-oatmeal-walnut-crunch-100970.json
+/input/recipes/baileys-sundae-coffee-drink.json
+/input/recipes/baingan-bharta-eggplant-curry.json
+/input/recipes/baja-bean-salad.json
+/input/recipes/baja-fish-tacos-352509.json
+/input/recipes/baja-fish-tacos-from-kraft.json
+/input/recipes/baja-fish-tacos-recipe.json
+/input/recipes/baja-salad.json
+/input/recipes/baja-sauce-for-fish-or-shrimp-tacos.json
+/input/recipes/baja-sauce.json
+/input/recipes/baja-stuffed-potatoes.json
+/input/recipes/baja-style-chicken-bowl.json
+/input/recipes/baja-style-fish-tacos-recipe.json
+/input/recipes/baja-style-fish-tacos.json
+/input/recipes/bake-sale-lemon-bars.json
+/input/recipes/bake-sale-lemon-meringue-pie-689.json
+/input/recipes/bake-sale-marshmallow-treats.json
+/input/recipes/baked-acorn-squash-by-marzetti.json
+/input/recipes/baked-acorn-squash-with-apple-stuffin.json
+/input/recipes/baked-acorn-squash-with-apricot-prese.json
+/input/recipes/baked-acorn-squash.json
+/input/recipes/baked-alaska-peanut-smores-12058.json
+/input/recipes/baked-aloha-chicken.json
+/input/recipes/baked-and-poached-tilapia.json
+/input/recipes/baked-apple-and-kale-casserole.json
+/input/recipes/baked-apple-casserole-with-a-cheesy-t.json
+/input/recipes/baked-apple-chips.json
+/input/recipes/baked-apple-cinnamon-rolls.json
+/input/recipes/baked-apple-crisp.json
+/input/recipes/baked-apple-french-toast-casserole.json
+/input/recipes/baked-apple-pecan-maple-pancakes.json
+/input/recipes/baked-apple-raisin-and-brown-sugar-dumplings-241099.json
+/input/recipes/baked-apple-roses.json
+/input/recipes/baked-apple-slices.json
+/input/recipes/baked-apple-turnovers.json
+/input/recipes/baked-apples-105618.json
+/input/recipes/baked-apples-stuffed-with-dried-fruit-and-pecans-107429.json
+/input/recipes/baked-apples-stuffed-with-honey-almonds-and-ginger-232891.json
+/input/recipes/baked-apples-with-candied-fennel-and-pistachios-358133.json
+/input/recipes/baked-apples-with-candied-walnuts-230775.json
+/input/recipes/baked-apples-with-cranberries-raisins-and-apricots-231306.json
+/input/recipes/baked-apples-with-dates-almonds-and-rum-15549.json
+/input/recipes/baked-apples-with-mint.json
+/input/recipes/baked-apples-with-oatmeal-filling.json
+/input/recipes/baked-apples-with-raisins-4966.json
+/input/recipes/baked-apples-with-sweet-potato-stuffi.json
+/input/recipes/baked-apples-with-toffee-bourbon-and-molasses-104152.json
+/input/recipes/baked-apples.json
+/input/recipes/baked-apricot-chicken.json
+/input/recipes/baked-apricot-rosemary-chicken.json
+/input/recipes/baked-artichoke-dip.json
+/input/recipes/baked-artichokes-stuffed-with-anchovies-and-garlic-106486.json
+/input/recipes/baked-artichokes.json
+/input/recipes/baked-asian-style-honey-chicken.json
+/input/recipes/baked-asparagus-casserole.json
+/input/recipes/baked-asparagus-leek.json
+/input/recipes/baked-asparagus-with-balsamic-butter.json
+/input/recipes/baked-autumn-veggighetti.json
+/input/recipes/baked-baby-back-ribs-with-lemon-confit-marinade-109164.json
+/input/recipes/baked-bacon-jalapeno-wraps.json
+/input/recipes/baked-bacon-macaroni-and-cheese-casse.json
+/input/recipes/baked-baconnaise-jalapeno-poppers.json
+/input/recipes/baked-banana-fritters.json
+/input/recipes/baked-banana-pudding-recipe.json
+/input/recipes/baked-banana-stuffed-french-toast-4388.json
+/input/recipes/baked-bananas-235198.json
+/input/recipes/baked-bananas-with-chocolate-11108.json
+/input/recipes/baked-bananas.json
+/input/recipes/baked-bar-be-que-chicken.json
+/input/recipes/baked-bbq-baby-back-ribs.json
+/input/recipes/baked-bbq-chicken-wings.json
+/input/recipes/baked-bbq-fried-chicken.json
+/input/recipes/baked-bbq-meatballs.json
+/input/recipes/baked-bean-sandwiches.json
+/input/recipes/baked-beans-233992.json
+/input/recipes/baked-beans-from-scratch.json
+/input/recipes/baked-beans-i.json
+/input/recipes/baked-beans-ii.json
+/input/recipes/baked-beans-iii.json
+/input/recipes/baked-beans-texas-ranger.json
+/input/recipes/baked-beans-with-bacon-and-brown-sugar-232811.json
+/input/recipes/baked-beans-with-bacon-breadcrumbs-395909.json
+/input/recipes/baked-beans-with-slab-bacon-and-breadcrumbs-51264630.json
+/input/recipes/baked-beef-stew.json
+/input/recipes/baked-beer-can-chicken.json
+/input/recipes/baked-beet-root-with-yogurt-walnut-dr.json
+/input/recipes/baked-blazing-hot-wings.json
+/input/recipes/baked-bottom-nanaimo-bars.json
+/input/recipes/baked-bourbon-and-brown-sugar-salmon.json
+/input/recipes/baked-boursin-and-apple-pancakes.json
+/input/recipes/baked-breaded-cauliflower.json
+/input/recipes/baked-brie-and-mushroom-sourdough-app.json
+/input/recipes/baked-brie-en-croute.json
+/input/recipes/baked-brie-in-phyllo-with-mango-chutn.json
+/input/recipes/baked-brie-in-puff-pastry.json
+/input/recipes/baked-brie-recipe.json
+/input/recipes/baked-brie-spanakopita.json
+/input/recipes/baked-brie-with-caramelized-onions-an.json
+/input/recipes/baked-brie-with-caramelized-onions.json
+/input/recipes/baked-brie-with-caramelized-pears-sh.json
+/input/recipes/baked-brie-with-mushrooms-and-almonds.json
+/input/recipes/baked-brie-with-quebec-maple-syrup.json
+/input/recipes/baked-brie.json
+/input/recipes/baked-brisket.json
+/input/recipes/baked-broccoli.json
+/input/recipes/baked-brown-rice.json
+/input/recipes/baked-brunch-omelet.json
+/input/recipes/baked-brussels-sprouts.json
+/input/recipes/baked-buffalo-chicken-dip.json
+/input/recipes/baked-buffalo-chicken-strips.json
+/input/recipes/baked-buffalo-wings.json
+/input/recipes/baked-butter-herb-perch-fillets.json
+/input/recipes/baked-buttermilk-pumpkin-doughnuts.json
+/input/recipes/baked-butternut-squash-with-apples-and-maple-syrup-877.json
+/input/recipes/baked-butternut-squash-with-tomatoes-and-pine-nuts-108889.json
+/input/recipes/baked-butternut-squash.json
+/input/recipes/baked-cabbage-with-bacon-1943.json
+/input/recipes/baked-cajun-swai-fillets.json
+/input/recipes/baked-camembert-with-thyme-garlic-365311.json
+/input/recipes/baked-candied-tomatoes.json
+/input/recipes/baked-caprese-salad.json
+/input/recipes/baked-carrots-with-cheese-sauce-104830.json
+/input/recipes/baked-cauliflower-casserole.json
+/input/recipes/baked-cauliflower-macaroni-cheese.json
+/input/recipes/baked-cauliflower-tots.json
+/input/recipes/baked-cauliflower-volcano-vegetables.json
+/input/recipes/baked-chayote-squash.json
+/input/recipes/baked-cheddar-olives-11043.json
+/input/recipes/baked-cheese-grits-232704.json
+/input/recipes/baked-cheese-grits-by-holland-houser.json
+/input/recipes/baked-cheese-olives.json
+/input/recipes/baked-cheese-spread.json
+/input/recipes/baked-cheese-sticks.json
+/input/recipes/baked-cheesecake-squares.json
+/input/recipes/baked-cheesy-veggie-chicken-pasta.json
+/input/recipes/baked-cherry-tomatoes-with-garlic.json
+/input/recipes/baked-cherry-tomatoes-with-parmesan-topping-106643.json
+/input/recipes/baked-chestnuts.json
+/input/recipes/baked-chicken-alfredo.json
+/input/recipes/baked-chicken-and-bacon-wrapped-lady-apples-235740.json
+/input/recipes/baked-chicken-and-brie.json
+/input/recipes/baked-chicken-and-corn.json
+/input/recipes/baked-chicken-and-okra.json
+/input/recipes/baked-chicken-and-onions.json
+/input/recipes/baked-chicken-and-rice-chimichangas.json
+/input/recipes/baked-chicken-and-stuffing.json
+/input/recipes/baked-chicken-and-zucchini.json
+/input/recipes/baked-chicken-breasts-and-vegetables.json
+/input/recipes/baked-chicken-breasts-with-parmesan-crust-recipe.json
+/input/recipes/baked-chicken-brussels-sprouts.json
+/input/recipes/baked-chicken-curry-flavor-fest.json
+/input/recipes/baked-chicken-drumsticks-asian-fusio.json
+/input/recipes/baked-chicken-fried-steak-with-mushro.json
+/input/recipes/baked-chicken-in-a-sweet-bbq-sauce.json
+/input/recipes/baked-chicken-marsala.json
+/input/recipes/baked-chicken-nuggets.json
+/input/recipes/baked-chicken-on-rice.json
+/input/recipes/baked-chicken-oscar-dinner-yep-the.json
+/input/recipes/baked-chicken-pepperoni.json
+/input/recipes/baked-chicken-reuben.json
+/input/recipes/baked-chicken-schnitzel.json
+/input/recipes/baked-chicken-spaghetti.json
+/input/recipes/baked-chicken-tenders.json
+/input/recipes/baked-chicken-thermidor.json
+/input/recipes/baked-chicken-wings.json
+/input/recipes/baked-chicken-with-apple-stuffing.json
+/input/recipes/baked-chicken-with-applesauce-stuffin.json
+/input/recipes/baked-chicken-with-barbecue-sauce-102190.json
+/input/recipes/baked-chicken-with-mushrooms-and-artichokes-1462.json
+/input/recipes/baked-chicken-with-peaches.json
+/input/recipes/baked-chicken-with-salsa-and-sour-cre.json
+/input/recipes/baked-chicken-with-tangy-barbecue-sauce-871.json
+/input/recipes/baked-chicken-with-vidalia-onion-sauce.json
+/input/recipes/baked-chicken-with-white-beans-and-tomatoes-231182.json
+/input/recipes/baked-chicken.json
+/input/recipes/baked-chili-hot-dogs.json
+/input/recipes/baked-chipotle-chicken-flautas.json
+/input/recipes/baked-cider-doughnuts.json
+/input/recipes/baked-cinnamon-apple-french-toast.json
+/input/recipes/baked-cinnamon-apples.json
+/input/recipes/baked-clams-oreganata-13618.json
+/input/recipes/baked-coconut-chicken.json
+/input/recipes/baked-coconut-french-toast.json
+/input/recipes/baked-coconut-shrimp-recipe.json
+/input/recipes/baked-coconut-shrimp-with-spicy-dippi.json
+/input/recipes/baked-coconut-shrimp.json
+/input/recipes/baked-cod-and-potatoes-with-horseradish-cream-sauce-233918.json
+/input/recipes/baked-cod-with-boursin-herb-cheese.json
+/input/recipes/baked-cod-with-leeks-morels-and-bacon.json
+/input/recipes/baked-cod-with-orange-caper-and-olive-sauce-101638.json
+/input/recipes/baked-cod-with-roasted-red-pepper-hor.json
+/input/recipes/baked-corn-beef-hash.json
+/input/recipes/baked-corn-casserole-for-potlucks.json
+/input/recipes/baked-corn-casserole.json
+/input/recipes/baked-corn-i.json
+/input/recipes/baked-corn-ii.json
+/input/recipes/baked-corn-on-the-cob.json
+/input/recipes/baked-corn-with-thyme-12369.json
+/input/recipes/baked-corn.json
+/input/recipes/baked-cornflake-chicken.json
+/input/recipes/baked-cornish-game-hens.json
+/input/recipes/baked-crab-and-artichoke-dip.json
+/input/recipes/baked-crab-brie-and-artichoke-dip-100658.json
+/input/recipes/baked-crab-cakes-with-roasted-red-pep.json
+/input/recipes/baked-crab-dip-360830.json
+/input/recipes/baked-crab-rangoon-from-philadelphia.json
+/input/recipes/baked-cranberry-jalapeno-dip.json
+/input/recipes/baked-cranberry-oatmeal.json
+/input/recipes/baked-cranberry-sauce.json
+/input/recipes/baked-cream-cheese-appetizer.json
+/input/recipes/baked-cream-cheese-wontons.json
+/input/recipes/baked-cream-corn.json
+/input/recipes/baked-cream-of-coconut.json
+/input/recipes/baked-creamed-corn-ii.json
+/input/recipes/baked-crispy-potato-chicken.json
+/input/recipes/baked-crottins-with-sauteed-mushrooms-230737.json
+/input/recipes/baked-delicata-squash-with-lime-butte.json
+/input/recipes/baked-denver-omelet.json
+/input/recipes/baked-deviled-eggs-with-asparagus.json
+/input/recipes/baked-dijon-salmon.json
+/input/recipes/baked-doughnuts.json
+/input/recipes/baked-egg-casserole.json
+/input/recipes/baked-egg-cups-with-country-style-chi.json
+/input/recipes/baked-eggplant-alla-romana.json
+/input/recipes/baked-eggplant-antipasto.json
+/input/recipes/baked-eggplant-parmesan.json
+/input/recipes/baked-eggplant-salad.json
+/input/recipes/baked-eggplant-sandwiches.json
+/input/recipes/baked-eggplant-with-cashews.json
+/input/recipes/baked-eggplant-with-ground-beef.json
+/input/recipes/baked-eggplant.json
+/input/recipes/baked-eggs-and-mushrooms-in-ham-crisps-106150.json
+/input/recipes/baked-eggs-grandma-style.json
+/input/recipes/baked-eggs-on-creamed-spinach-101156.json
+/input/recipes/baked-eggs-with-bacon-and-spinach-360549.json
+/input/recipes/baked-eggs-with-merguez-sausage-tomatoes-and-smoky-paprika-51244050.json
+/input/recipes/baked-eggs-with-spinach-108097.json
+/input/recipes/baked-eggs-with-spinach-and-cream.json
+/input/recipes/baked-eggs-with-tomato-ham-sauce-and-asparagus-1880.json
+/input/recipes/baked-eggs-with-zucchini-ragout-5217.json
+/input/recipes/baked-eggs.json
+/input/recipes/baked-endive-with-pancetta-and-parmesan-cheese-104057.json
+/input/recipes/baked-fake-steak-with-gravy.json
+/input/recipes/baked-falafel-with-orange-tahini-sauce.json
+/input/recipes/baked-falafel.json
+/input/recipes/baked-farro-and-butternut-squash.json
+/input/recipes/baked-fennel-with-gorgonzola.json
+/input/recipes/baked-fennel-with-parmesan.json
+/input/recipes/baked-fettuccine-lasagna.json
+/input/recipes/baked-figgy-pudding.json
+/input/recipes/baked-figs-109352.json
+/input/recipes/baked-figs-with-grand-marnier-and-whipped-cream-107036.json
+/input/recipes/baked-fish-and-potatoes-with-rosemary-and-garlic-230907.json
+/input/recipes/baked-fish-creole.json
+/input/recipes/baked-fish-croquettes.json
+/input/recipes/baked-fish-dinner-for-two.json
+/input/recipes/baked-fish-fillets-with-spinach-pine-nut-topping-103756.json
+/input/recipes/baked-fish-fillets.json
+/input/recipes/baked-fish-sandwiches.json
+/input/recipes/baked-fish-sticks-diablo-107697.json
+/input/recipes/baked-fish-with-curried-pecan-topping-2227.json
+/input/recipes/baked-fish-with-mushrooms-and-cream-1790.json
+/input/recipes/baked-fish-with-paprika-lemon-butter-108812.json
+/input/recipes/baked-fish-with-ratatouille-5108.json
+/input/recipes/baked-fish-with-shrimp.json
+/input/recipes/baked-fish-with-thai-lemon-mint-sauce-243442.json
+/input/recipes/baked-flan.json
+/input/recipes/baked-flaxseed-crab-cakes.json
+/input/recipes/baked-flounder-fillets-with-lemon-pepper-vegetables-11938.json
+/input/recipes/baked-flounder-rolls-with-tomato-bell-pepper-and-bacon-11934.json
+/input/recipes/baked-flounder-with-dill-and-caper-cr.json
+/input/recipes/baked-flounder-with-panko-and-parmesa.json
+/input/recipes/baked-flounder-with-tomato-caper-sauce-105592.json
+/input/recipes/baked-french-fries-i.json
+/input/recipes/baked-french-fries-ii.json
+/input/recipes/baked-french-toast-by-marzetti.json
+/input/recipes/baked-french-toast-casserole.json
+/input/recipes/baked-french-toast-with-blueberries-recipe.json
+/input/recipes/baked-french-toast-with-maple-syrup-a.json
+/input/recipes/baked-french-toast-with-pecan-crumble-51205040.json
+/input/recipes/baked-french-toast.json
+/input/recipes/baked-fresh-cherry-pie.json
+/input/recipes/baked-fresh-ham-sandwiches-with-fried-pickles-and-cajun-aioli.json
+/input/recipes/baked-fresh-lobster-recipe.json
+/input/recipes/baked-fresh-rainbow-trout.json
+/input/recipes/baked-fried-eggplant.json
+/input/recipes/baked-fried-rice-cakes.json
+/input/recipes/baked-fruit-dip.json
+/input/recipes/baked-fruit-dumplings.json
+/input/recipes/baked-fudge-cake.json
+/input/recipes/baked-fudge-recipe.json
+/input/recipes/baked-fudge.json
+/input/recipes/baked-garden-ratatouille.json
+/input/recipes/baked-garlic-parmesan-chicken.json
+/input/recipes/baked-garlic.json
+/input/recipes/baked-goat-cheese-caprese-salad.json
+/input/recipes/baked-grains-pilaf.json
+/input/recipes/baked-greek-fries.json
+/input/recipes/baked-green-tomatoes.json
+/input/recipes/baked-green-vegetables.json
+/input/recipes/baked-grits-with-ham-wild-mushrooms-and-parmesan-104069.json
+/input/recipes/baked-gulab-jamun-indian-dumplings-i.json
+/input/recipes/baked-haddock-with-spinach-and-tomato.json
+/input/recipes/baked-haddock.json
+/input/recipes/baked-haitian-fish.json
+/input/recipes/baked-halibut-sitka.json
+/input/recipes/baked-halibut-steaks.json
+/input/recipes/baked-halibut-with-almonds-356969.json
+/input/recipes/baked-halibut-with-chopped-olive-salad-5395.json
+/input/recipes/baked-halibut-with-crispy-panko.json
+/input/recipes/baked-halibut-with-orzo-spinach-and-cherry-tomatoes-232872.json
+/input/recipes/baked-halibut-with-paprika-olives-and-mushrooms-2104.json
+/input/recipes/baked-halibut-with-warm-sherry-onion-vinaigrette-11532.json
+/input/recipes/baked-ham-233897.json
+/input/recipes/baked-ham-and-cheese-appetizer.json
+/input/recipes/baked-ham-and-cheese-party-sandwiches.json
+/input/recipes/baked-ham-and-chile-sandwiches.json
+/input/recipes/baked-ham-chive-mashed-potato-cakes.json
+/input/recipes/baked-ham-with-brown-sugar-honey-glaze.json
+/input/recipes/baked-ham-with-cucumber-tarragon-and-mushroom-sauce-10553.json
+/input/recipes/baked-ham-with-glaze.json
+/input/recipes/baked-ham-with-maple-glaze.json
+/input/recipes/baked-ham-with-marmalade-horseradish-glaze-107483.json
+/input/recipes/baked-ham-with-mustard-and-marjoram-5831.json
+/input/recipes/baked-ham-with-mustard-red-currant-glaze-and-rhubarb-chutney-107925.json
+/input/recipes/baked-ham-with-pineapple-mustard-glaz.json
+/input/recipes/baked-ham-with-sweet-glaze.json
+/input/recipes/baked-ham-with-sweet-gravy.json
+/input/recipes/baked-ham.json
+/input/recipes/baked-hawaiian-islands-367730.json
diff --git a/serverless-fleets/data/input/inferencing/batches/4.txt b/serverless-fleets/data/input/inferencing/batches/4.txt
new file mode 100644
index 000000000..f0f94e4d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/batches/4.txt
@@ -0,0 +1,1000 @@
+/input/recipes/baked-hawaiian-sandwiches.json
+/input/recipes/baked-herb-crusted-chicken-breasts-106318.json
+/input/recipes/baked-herbed-tomatoes-12743.json
+/input/recipes/baked-homemade-macaroni-and-cheese.json
+/input/recipes/baked-homemade-sweet-potato-chips.json
+/input/recipes/baked-honey-mustard-chicken.json
+/input/recipes/baked-honey-nut-chicken.json
+/input/recipes/baked-hot-dog-sandwiches.json
+/input/recipes/baked-hummus.json
+/input/recipes/baked-indian-pudding-with-maple-syrup.json
+/input/recipes/baked-irish-bacon-with-kumquat-glaze-11088.json
+/input/recipes/baked-italian-chicken-breast-with-bri.json
+/input/recipes/baked-italian-chicken-dinner.json
+/input/recipes/baked-italian-egg-zucchini-and-scal.json
+/input/recipes/baked-italian-lemon-chicken.json
+/input/recipes/baked-italian-meatballs.json
+/input/recipes/baked-jalapeno-chicken-and-cheese-won.json
+/input/recipes/baked-jalapeno-poppers.json
+/input/recipes/baked-kale-chips.json
+/input/recipes/baked-kielbasa-and-potatoes-in-sauce.json
+/input/recipes/baked-lamb-chops.json
+/input/recipes/baked-leeks-with-bread-crumbs.json
+/input/recipes/baked-lemon-chicken-thighs-with-mushr.json
+/input/recipes/baked-lemon-chicken-with-mushroom-sau.json
+/input/recipes/baked-lemon-pepper-salmon-4398.json
+/input/recipes/baked-lemon-shrimp-with-garlic-11830.json
+/input/recipes/baked-lentils-with-cheese.json
+/input/recipes/baked-lobster-tails-with-parmesan-top.json
+/input/recipes/baked-mac-and-cheese-for-one.json
+/input/recipes/baked-mac-and-cheese-with-sour-cream.json
+/input/recipes/baked-macaroni-and-cheese-10183.json
+/input/recipes/baked-macaroni-and-cheese-i.json
+/input/recipes/baked-macaroni-and-cheese-ii.json
+/input/recipes/baked-macaroni-and-cheese-iii.json
+/input/recipes/baked-macaroni-and-cheese-recipe.json
+/input/recipes/baked-macaroni-and-cheese-with-tomato.json
+/input/recipes/baked-macaroni-and-cheese.json
+/input/recipes/baked-macaroni-with-pepperoni.json
+/input/recipes/baked-macaroni.json
+/input/recipes/baked-mango-ginger-swordfish.json
+/input/recipes/baked-manicotti-with-sausage-and-peas-recipe.json
+/input/recipes/baked-maple-and-chipotle-wings.json
+/input/recipes/baked-maryland-lump-crab-cakes.json
+/input/recipes/baked-mashed-parsnips.json
+/input/recipes/baked-mashed-potato-and-vegetable-omelet-10257.json
+/input/recipes/baked-mashed-potatoes-and-yams-with-garlic-and-parmesan-878.json
+/input/recipes/baked-mashed-potatoes-with-parmesan-cheese-and-bread-crumbs-recipe.json
+/input/recipes/baked-mashed-potatoes.json
+/input/recipes/baked-meaty-beans.json
+/input/recipes/baked-mexican-chips-on-a-stick.json
+/input/recipes/baked-milk-fish.json
+/input/recipes/baked-mini-doughnuts.json
+/input/recipes/baked-mini-pumpkin-pots-51200620.json
+/input/recipes/baked-minty-rice-with-feta-and-pomegranate-relish.json
+/input/recipes/baked-mushroom-chicken-sausage-bowl.json
+/input/recipes/baked-mushroom-rice.json
+/input/recipes/baked-mushroom-thighs.json
+/input/recipes/baked-mushrooms-and-potatoes-with-spi.json
+/input/recipes/baked-mushrooms-with-thyme-and-white.json
+/input/recipes/baked-mushrooms.json
+/input/recipes/baked-mustard-crusted-salmon-with-asparagus-and-tarragon-56389444.json
+/input/recipes/baked-nacho-lasagna.json
+/input/recipes/baked-nashville-hot-chicken-breasts.json
+/input/recipes/baked-oatmeal-365069.json
+/input/recipes/baked-oatmeal-breakfast-bars.json
+/input/recipes/baked-oatmeal-from-quaker.json
+/input/recipes/baked-oatmeal-i.json
+/input/recipes/baked-oatmeal-ii.json
+/input/recipes/baked-oatmeal-with-cinnamon.json
+/input/recipes/baked-oatmeal.json
+/input/recipes/baked-omelet-pie.json
+/input/recipes/baked-omelet-roll.json
+/input/recipes/baked-omelet-squares.json
+/input/recipes/baked-omelet.json
+/input/recipes/baked-onion-dip-i.json
+/input/recipes/baked-onion-dip-ii.json
+/input/recipes/baked-onion-rings.json
+/input/recipes/baked-orange-chicken-and-brown-rice.json
+/input/recipes/baked-orange-glazed-chicken.json
+/input/recipes/baked-orange-roughy-italian-style.json
+/input/recipes/baked-orange-salmon-with-fennel.json
+/input/recipes/baked-orzo-with-shrimp-tomato-sauce-and-feta-105722.json
+/input/recipes/baked-oysters-in-jackets-with-bacon-cognac-butter-14267.json
+/input/recipes/baked-oysters-with-bacon-107186.json
+/input/recipes/baked-oysters-with-bacon-and-leeks-231061.json
+/input/recipes/baked-pancake-squares.json
+/input/recipes/baked-pancake-with-caramel-banana-sau.json
+/input/recipes/baked-pancake-with-peaches.json
+/input/recipes/baked-pancakes-with-sausages.json
+/input/recipes/baked-pancakes.json
+/input/recipes/baked-panko-breaded-zucchini-fries.json
+/input/recipes/baked-paprika-parmesan-chicken.json
+/input/recipes/baked-parmesan-crusted-chicken.json
+/input/recipes/baked-parmesan-tilapia.json
+/input/recipes/baked-parsnip-fries-with-rosemary-394689.json
+/input/recipes/baked-pasta-casserole.json
+/input/recipes/baked-pasta-primavera.json
+/input/recipes/baked-pasta-with-sausage-and-baby-por.json
+/input/recipes/baked-pasta-with-tomatoes-shiitake-mushrooms-and-prosciutto-13344.json
+/input/recipes/baked-pasta.json
+/input/recipes/baked-peaches-n-cream.json
+/input/recipes/baked-peaches.json
+/input/recipes/baked-pear.json
+/input/recipes/baked-pears-in-maple-syrup-and-apple-brandy-104439.json
+/input/recipes/baked-pears-on-sugared-puff-pastry-with-caramel-sauce-10012.json
+/input/recipes/baked-pears-with-amaretti-filling-4039.json
+/input/recipes/baked-pears-with-currants-and-cinnamon-102884.json
+/input/recipes/baked-pears-with-honey-and-ginger-538.json
+/input/recipes/baked-pears-with-rosemary-gorgonzola-cheese-and-port-216.json
+/input/recipes/baked-pears-with-wine-and-walnut-crea.json
+/input/recipes/baked-pears.json
+/input/recipes/baked-peas-with-tarragon-yogurt-and-pistachios.json
+/input/recipes/baked-pecan-stuffed-nectarines-15199.json
+/input/recipes/baked-penne-and-smoked-sausage.json
+/input/recipes/baked-penne-pasta-with-wild-mushroom-ragout-5907.json
+/input/recipes/baked-penne-with-broccoli-and-three-cheeses-107638.json
+/input/recipes/baked-penne-with-italian-sausage.json
+/input/recipes/baked-penne.json
+/input/recipes/baked-pepperoni-dip.json
+/input/recipes/baked-pineapple-casserole.json
+/input/recipes/baked-pineapple-chicken.json
+/input/recipes/baked-pineapple-i.json
+/input/recipes/baked-pineapple-ii.json
+/input/recipes/baked-pineapple-with-tapioca.json
+/input/recipes/baked-pineapple.json
+/input/recipes/baked-pita-triangles.json
+/input/recipes/baked-plantain-with-cheese.json
+/input/recipes/baked-plum-pudding-dessert.json
+/input/recipes/baked-polenta-with-fontina-cheese-1980.json
+/input/recipes/baked-polenta-with-fresh-tomatoes-and.json
+/input/recipes/baked-polenta-with-onions-and-bacon-11598.json
+/input/recipes/baked-polenta-with-shiitake-ragout-10988.json
+/input/recipes/baked-polenta-with-swiss-chard-and-cheese-107270.json
+/input/recipes/baked-pork-chops-and-rice.json
+/input/recipes/baked-pork-chops-i.json
+/input/recipes/baked-pork-chops-ii.json
+/input/recipes/baked-pork-chops-with-parmesan-sage-crust-104711.json
+/input/recipes/baked-pork-ribs-with-hoisin-barbecue-sauce-106842.json
+/input/recipes/baked-pork-spring-rolls.json
+/input/recipes/baked-potato-buttermilk-biscuits.json
+/input/recipes/baked-potato-casserole.json
+/input/recipes/baked-potato-chip-nachos.json
+/input/recipes/baked-potato-chips-chicken.json
+/input/recipes/baked-potato-dip-ii.json
+/input/recipes/baked-potato-dip.json
+/input/recipes/baked-potato-latkes.json
+/input/recipes/baked-potato-pizza.json
+/input/recipes/baked-potato-salad-i.json
+/input/recipes/baked-potato-salad-ii.json
+/input/recipes/baked-potato-salad-with-dill.json
+/input/recipes/baked-potato-salad.json
+/input/recipes/baked-potato-soup-i.json
+/input/recipes/baked-potato-soup-ii.json
+/input/recipes/baked-potato-soup-iii.json
+/input/recipes/baked-potato-soup-iv.json
+/input/recipes/baked-potato-soup-v.json
+/input/recipes/baked-potato-soup.json
+/input/recipes/baked-potato-wedges-recipe.json
+/input/recipes/baked-potato-with-mushrooms.json
+/input/recipes/baked-potato.json
+/input/recipes/baked-potatoes-with-rib-eye-steak-hash-231730.json
+/input/recipes/baked-pretzels.json
+/input/recipes/baked-pumpkin-bread.json
+/input/recipes/baked-pumpkin-custard-from-eagle-bran.json
+/input/recipes/baked-pumpkin-seeds.json
+/input/recipes/baked-pumpkin-sweet-potato-and-coco.json
+/input/recipes/baked-pumpkin-with-lemon-sauteed-greens-and-toasted-cumin-dressing-51137420.json
+/input/recipes/baked-radicchio-and-herbed-goat-cheese-1851.json
+/input/recipes/baked-ranch-chicken.json
+/input/recipes/baked-raspberry-custard.json
+/input/recipes/baked-ratatouille-with-cheese-custard-13124.json
+/input/recipes/baked-ravioli.json
+/input/recipes/baked-red-snapper-with-avgolemono-106367.json
+/input/recipes/baked-red-snapper-with-fennel-scented-tomato-sauce-2882.json
+/input/recipes/baked-red-snapper-with-tomato-orange-and-saffron-140.json
+/input/recipes/baked-rhubarb-with-raspberries-12293.json
+/input/recipes/baked-rice-and-vegetables-in-broth.json
+/input/recipes/baked-rice-cake.json
+/input/recipes/baked-rice-cheese-and-vegetable-casserole-1823.json
+/input/recipes/baked-rice-pudding-recipe.json
+/input/recipes/baked-rice-pudding.json
+/input/recipes/baked-rice-ross-fil-forn.json
+/input/recipes/baked-rice-with-leeks-and-bok-choy.json
+/input/recipes/baked-rigatoni-with-ham-tomatoes-and-feta-cheese-4597.json
+/input/recipes/baked-rigatoni-with-italian-sausage-a.json
+/input/recipes/baked-rigatoni-with-pork-ragu-and-almonds-pasta-chi-civa-103056.json
+/input/recipes/baked-rigatoni-with-roasted-eggplant-and-tomato-recipe.json
+/input/recipes/baked-rigatoni-with-sausage-and-mushrooms-231288.json
+/input/recipes/baked-roast-beef-and-provolone-tea-sliders-on-everything-buns.json
+/input/recipes/baked-rosa-maria-fries.json
+/input/recipes/baked-round-steak-in-barbeque-sauce.json
+/input/recipes/baked-salami.json
+/input/recipes/baked-salmon-fillets-dijon.json
+/input/recipes/baked-salmon-i.json
+/input/recipes/baked-salmon-ii.json
+/input/recipes/baked-salmon-steak.json
+/input/recipes/baked-salmon-with-basil-and-lemon-thy.json
+/input/recipes/baked-salmon-with-coconut-crust.json
+/input/recipes/baked-salmon-with-cranberry-thyme-crust-107479.json
+/input/recipes/baked-salmon-with-honey-mustard-sauce.json
+/input/recipes/baked-salmon-with-mustard-crumb-crust-2536.json
+/input/recipes/baked-salmon-with-mustard-dill-sauce-5459.json
+/input/recipes/baked-salmon-with-tropical-rice.json
+/input/recipes/baked-salmon.json
+/input/recipes/baked-scalloped-potatoes.json
+/input/recipes/baked-scallops-with-herbed-breadcrumb-topping-5916.json
+/input/recipes/baked-scallops.json
+/input/recipes/baked-scrod-seviche-salad-11935.json
+/input/recipes/baked-sea-bass-in-herbed-salt-crust-10048.json
+/input/recipes/baked-sea-bass-with-walnut-breadcrumb-crust-and-lemon-dill-sauce-15676.json
+/input/recipes/baked-seafood-au-gratin.json
+/input/recipes/baked-sesame-chicken.json
+/input/recipes/baked-shells-recipe.json
+/input/recipes/baked-shrimp-scampi.json
+/input/recipes/baked-shrimp-toasts-108879.json
+/input/recipes/baked-shrimp-with-feta-and-tomato.json
+/input/recipes/baked-sloppy-joe-egg-rolls.json
+/input/recipes/baked-slow-cooker-chicken.json
+/input/recipes/baked-smoked-ham-with-mango-238005.json
+/input/recipes/baked-smores-dip.json
+/input/recipes/baked-snapper-with-chilies-ginger-an.json
+/input/recipes/baked-snapper-with-citrus-and-ginger.json
+/input/recipes/baked-snapper-with-mandarin-oranges.json
+/input/recipes/baked-sockeye-salmon-with-bell-peppers-and-capers-231455.json
+/input/recipes/baked-soy-lemon-chops.json
+/input/recipes/baked-spaghetti-casserole.json
+/input/recipes/baked-spaghetti-corn.json
+/input/recipes/baked-spaghetti-from-borden-cheese.json
+/input/recipes/baked-spaghetti-i.json
+/input/recipes/baked-spaghetti-ii.json
+/input/recipes/baked-spaghetti-iii.json
+/input/recipes/baked-spaghetti-squash-casserole.json
+/input/recipes/baked-spaghetti-squash-lasagna-style.json
+/input/recipes/baked-spaghetti-squash-with-beef-and.json
+/input/recipes/baked-spaghetti-with-chicken.json
+/input/recipes/baked-spaghetti-with-venison.json
+/input/recipes/baked-spaghetti.json
+/input/recipes/baked-spiced-butternut-squash-with-apples-and-maple-syrup-15643.json
+/input/recipes/baked-spiced-chicken.json
+/input/recipes/baked-spinach-and-egg-white-muffins.json
+/input/recipes/baked-spinach-artichoke-dip.json
+/input/recipes/baked-spinach.json
+/input/recipes/baked-split-chicken-breast.json
+/input/recipes/baked-squash-and-maple-syrup.json
+/input/recipes/baked-squash-with-orange-garlic-and-parsley-879.json
+/input/recipes/baked-stuffed-apple.json
+/input/recipes/baked-stuffed-brie-with-cranberries.json
+/input/recipes/baked-stuffed-clams.json
+/input/recipes/baked-stuffed-flounder-ricardo.json
+/input/recipes/baked-stuffed-mushrooms-with-crab-107052.json
+/input/recipes/baked-stuffed-onions.json
+/input/recipes/baked-stuffed-peppers.json
+/input/recipes/baked-stuffed-pumpkin.json
+/input/recipes/baked-stuffed-shrimp.json
+/input/recipes/baked-stuffed-tomatoes.json
+/input/recipes/baked-stuffed-winter-squash.json
+/input/recipes/baked-sweet-potato-coins.json
+/input/recipes/baked-sweet-potato-falafel.json
+/input/recipes/baked-sweet-potato-fries-recipe.json
+/input/recipes/baked-sweet-potato-sticks.json
+/input/recipes/baked-sweet-potato-vegetable-samosas.json
+/input/recipes/baked-sweet-potato-with-onions-and-re.json
+/input/recipes/baked-sweet-potatoes-stuffed-with-cranberries-pears-and-pecans-107295.json
+/input/recipes/baked-sweet-potatoes-with-ginger-and.json
+/input/recipes/baked-sweet-potatoes-with-raisins-and.json
+/input/recipes/baked-sweet-potatoes.json
+/input/recipes/baked-swordfish-with-olive-relish-335.json
+/input/recipes/baked-taco-dip.json
+/input/recipes/baked-taro-chips.json
+/input/recipes/baked-tarragon-chicken-thompson-101114.json
+/input/recipes/baked-teriyaki-chicken.json
+/input/recipes/baked-three-cheese-onion-dip-with-chive-and-peperoncini.json
+/input/recipes/baked-tilapia-in-garlic-and-olive-oil.json
+/input/recipes/baked-tilapia-with-arugula-and-pecan.json
+/input/recipes/baked-tilapia.json
+/input/recipes/baked-tofu-bites-on-a-bed-of-leafy-ro.json
+/input/recipes/baked-tofu-bites.json
+/input/recipes/baked-tofu-slices.json
+/input/recipes/baked-tofu-spinach-wrap.json
+/input/recipes/baked-tofu.json
+/input/recipes/baked-tomato-mac-n-cheese-casserole.json
+/input/recipes/baked-tomato-mac-n-cheese.json
+/input/recipes/baked-tomato-slices.json
+/input/recipes/baked-tomatoes-and-mozzarella.json
+/input/recipes/baked-tomatoes-filled-with-egg-bacon-and-scallions-12372.json
+/input/recipes/baked-tomatoes-oregano.json
+/input/recipes/baked-tomatoes-with-hazelnut-bread-crumbs-354506.json
+/input/recipes/baked-tortilla-chips.json
+/input/recipes/baked-trout-fillets.json
+/input/recipes/baked-trout-saratoga.json
+/input/recipes/baked-trout-with-shiitake-mushrooms-tomatoes-and-ginger-239824.json
+/input/recipes/baked-trout-with-spinach-butter-sauce-238043.json
+/input/recipes/baked-tuna-crab-cakes.json
+/input/recipes/baked-turkey-croquettes.json
+/input/recipes/baked-turkey-meatballs.json
+/input/recipes/baked-turkey-tetrazzini.json
+/input/recipes/baked-veal-milanese.json
+/input/recipes/baked-vegetable-rice-pilaf.json
+/input/recipes/baked-vegetables-i.json
+/input/recipes/baked-vegetables-ii.json
+/input/recipes/baked-waffle-pudding.json
+/input/recipes/baked-walnuts.json
+/input/recipes/baked-whitefish-with-dill-and-tomato-cucumber-relish-1626.json
+/input/recipes/baked-whitefish-with-tomatoes-and-garlic-336.json
+/input/recipes/baked-whiting.json
+/input/recipes/baked-whole-cauliflower.json
+/input/recipes/baked-whole-fish-with-potatoes-and-lemon-365163.json
+/input/recipes/baked-whole-pumpkin.json
+/input/recipes/baked-wild-mushroom-risotto.json
+/input/recipes/baked-wild-rice-amandine-13629.json
+/input/recipes/baked-wrapped-tilapia-230199.json
+/input/recipes/baked-yam-and-potato-casserole.json
+/input/recipes/baked-yam-fries-with-dip.json
+/input/recipes/baked-yams-with-cinnamon-chili-butter-107498.json
+/input/recipes/baked-yams-with-ginger-molasses-butter-230942.json
+/input/recipes/baked-zesty-carrots.json
+/input/recipes/baked-ziti-casserole.json
+/input/recipes/baked-ziti-i.json
+/input/recipes/baked-ziti-ii.json
+/input/recipes/baked-ziti-iii.json
+/input/recipes/baked-ziti-iv.json
+/input/recipes/baked-ziti-plus.json
+/input/recipes/baked-ziti-primavera.json
+/input/recipes/baked-ziti-with-cheese.json
+/input/recipes/baked-ziti-with-johnsonville-italian.json
+/input/recipes/baked-ziti-with-mushrooms-peppers-and-parmesan-14637.json
+/input/recipes/baked-ziti-with-sausage.json
+/input/recipes/baked-ziti-with-spicy-pork-and-sausage-ragu-109165.json
+/input/recipes/baked-ziti-with-spinach-and-tomatoes-2609.json
+/input/recipes/baked-zucchini-chips.json
+/input/recipes/baked-zucchini-cups.json
+/input/recipes/baked-zucchini-de-provence.json
+/input/recipes/baked-zucchini-fries.json
+/input/recipes/baked-zucchini-parmesan-fries.json
+/input/recipes/baked-zucchini-squares.json
+/input/recipes/baked-zucchini.json
+/input/recipes/bakers-secret-pie-crust.json
+/input/recipes/bakery-fruit-tart.json
+/input/recipes/bakery-graham-cracker-pie.json
+/input/recipes/bakery-shop-icing.json
+/input/recipes/bakery-style-pizza.json
+/input/recipes/bakes-margarita-masterpiece.json
+/input/recipes/bakestones.json
+/input/recipes/bakewell-tart-with-raspberry-preserves-358564.json
+/input/recipes/bakewell-tarts.json
+/input/recipes/baking-mix-apple-crisp.json
+/input/recipes/baking-mix-blackberry-cobbler.json
+/input/recipes/baking-perfect-bacon-for-a-blt.json
+/input/recipes/baking-potato-soup.json
+/input/recipes/baking-powder-biscuits-i.json
+/input/recipes/baking-powder-biscuits-ii.json
+/input/recipes/baklava-109545.json
+/input/recipes/baklava-352471.json
+/input/recipes/baklava-i.json
+/input/recipes/baklava-ii.json
+/input/recipes/baklava-martini.json
+/input/recipes/baklava.json
+/input/recipes/balah-el-sham-egyptian-choux-pastry.json
+/input/recipes/balalaika.json
+/input/recipes/balela-chickpea-and-black-bean-salad.json
+/input/recipes/balela-salad.json
+/input/recipes/balinese-chicken-wings.json
+/input/recipes/balkan-style-savory-cornbread.json
+/input/recipes/balsamic-and-dijon-glazed-ham-with-roasted-pearl-onions-106420.json
+/input/recipes/balsamic-and-fig-caramel-sauce-15756.json
+/input/recipes/balsamic-and-herb-quinoa-salad.json
+/input/recipes/balsamic-and-rosemary-grilled-salmon.json
+/input/recipes/balsamic-and-tomato-roast-chicken-105868.json
+/input/recipes/balsamic-baked-tilapia.json
+/input/recipes/balsamic-barley-orzotto.json
+/input/recipes/balsamic-beef-stew.json
+/input/recipes/balsamic-berries-over-vanilla-ice-cream-2191.json
+/input/recipes/balsamic-blackberry-creme-brulee-351791.json
+/input/recipes/balsamic-bleu-cheese-salad.json
+/input/recipes/balsamic-braised-cipolline-onions-with-pomegranate-240417.json
+/input/recipes/balsamic-braised-short-ribs.json
+/input/recipes/balsamic-brown-sugar-carrots.json
+/input/recipes/balsamic-bruschetta.json
+/input/recipes/balsamic-brussels-sprouts-with-feta-c.json
+/input/recipes/balsamic-brussels-sprouts.json
+/input/recipes/balsamic-butternut-squash-with-kale.json
+/input/recipes/balsamic-caramelized-leeks-carrots.json
+/input/recipes/balsamic-chicken-and-fresh-mozzarella.json
+/input/recipes/balsamic-chicken-and-pasta.json
+/input/recipes/balsamic-chicken-breasts-with-porcini.json
+/input/recipes/balsamic-chicken-breasts.json
+/input/recipes/balsamic-chicken-salad.json
+/input/recipes/balsamic-chicken-with-red-onions-and.json
+/input/recipes/balsamic-chicken.json
+/input/recipes/balsamic-coleslaw.json
+/input/recipes/balsamic-cream-sauce.json
+/input/recipes/balsamic-dijon-dipping-sauce.json
+/input/recipes/balsamic-fig-chutney-with-roasted-grapes-240757.json
+/input/recipes/balsamic-glaze.json
+/input/recipes/balsamic-glazed-beets.json
+/input/recipes/balsamic-glazed-brussels-sprouts.json
+/input/recipes/balsamic-glazed-carrots.json
+/input/recipes/balsamic-glazed-pork-chops-233982.json
+/input/recipes/balsamic-glazed-roasted-potato-salad.json
+/input/recipes/balsamic-glazed-salmon-fillets.json
+/input/recipes/balsamic-glazed-salmon-with-spinach-olives-and-golden-raisins-357270.json
+/input/recipes/balsamic-goat-cheese-stuffed-chicken.json
+/input/recipes/balsamic-grape-and-walnut-salad.json
+/input/recipes/balsamic-green-bean-salad.json
+/input/recipes/balsamic-grilled-vegetables-recipe.json
+/input/recipes/balsamic-grilled-zucchini.json
+/input/recipes/balsamic-herbed-halibut.json
+/input/recipes/balsamic-marinated-chicken-breasts.json
+/input/recipes/balsamic-marinated-flank-steak.json
+/input/recipes/balsamic-mashed-sweet-potatoes-15715.json
+/input/recipes/balsamic-mixed-vegetable-roast-104866.json
+/input/recipes/balsamic-mushrooms.json
+/input/recipes/balsamic-pea-salad.json
+/input/recipes/balsamic-pear-chicken-and-asparagus.json
+/input/recipes/balsamic-pickled-eggs.json
+/input/recipes/balsamic-pot-roast.json
+/input/recipes/balsamic-prune-goat-cheese-bruschet.json
+/input/recipes/balsamic-roast-chicken-with-arugula-and-tomato-salad-238547.json
+/input/recipes/balsamic-roast-pork-tenderloins-recipe.json
+/input/recipes/balsamic-roasted-acorn-squash-with-hot-chiles-and-honey-108826.json
+/input/recipes/balsamic-roasted-beef.json
+/input/recipes/balsamic-roasted-beet-salad-recipe.json
+/input/recipes/balsamic-roasted-carrots.json
+/input/recipes/balsamic-roasted-fennel-and-acorn-squ.json
+/input/recipes/balsamic-roasted-grapes.json
+/input/recipes/balsamic-roasted-onions-102671.json
+/input/recipes/balsamic-roasted-pork-loin.json
+/input/recipes/balsamic-roasted-tomato-and-goat-cheese-crisps-363383.json
+/input/recipes/balsamic-roasted-vegetable-salad.json
+/input/recipes/balsamic-roasted-vegetables-243011.json
+/input/recipes/balsamic-short-ribs-56390065.json
+/input/recipes/balsamic-skirt-steak.json
+/input/recipes/balsamic-strawberries-101368.json
+/input/recipes/balsamic-strawberries-with-whipped-mascarpone-cheese-105321.json
+/input/recipes/balsamic-strawberries.json
+/input/recipes/balsamic-strawberry-pops-366594.json
+/input/recipes/balsamic-tortellini.json
+/input/recipes/balsamic-tuna-salad.json
+/input/recipes/balsamic-vinaigrette-12076.json
+/input/recipes/balsamic-vinaigrette.json
+/input/recipes/balsamic-vinegar-and-ginger-bok-choy.json
+/input/recipes/balsamic-vinegar-and-olive-oil-dressi.json
+/input/recipes/balsamic-vinegar-potato-salad.json
+/input/recipes/balsamic-vinegar-tofu-and-asparagus-p.json
+/input/recipes/baltimore-crab-cakes-366711.json
+/input/recipes/baltimore-eggnog-102325.json
+/input/recipes/baltimore-eggnog-200003.json
+/input/recipes/baltimore-zoo.json
+/input/recipes/bambam-basil-butter.json
+/input/recipes/bamia.json
+/input/recipes/bamieh-middle-eastern-okra-stew.json
+/input/recipes/banago-juice-shake-with-cream.json
+/input/recipes/banana-almond-chocolate-chip-muffins.json
+/input/recipes/banana-almond-pancakes.json
+/input/recipes/banana-and-black-bean-saute.json
+/input/recipes/banana-and-blueberry-overnight-oats.json
+/input/recipes/banana-and-brazil-nut-breakfast-smoot.json
+/input/recipes/banana-and-mango-spring-rolls-with-coconut-chocolate-ganache-237110.json
+/input/recipes/banana-and-nutella-french-toast.json
+/input/recipes/banana-and-peanut-butter-4-ingredient.json
+/input/recipes/banana-and-peanut-butter-pancakes.json
+/input/recipes/banana-and-persimmon-cinnamon-muffins.json
+/input/recipes/banana-and-strawberry-smoothie.json
+/input/recipes/banana-and-vanilla-cupcakes-with-butt.json
+/input/recipes/banana-and-walnut-brownies.json
+/input/recipes/banana-and-walnut-smoothie.json
+/input/recipes/banana-angel-food-cake.json
+/input/recipes/banana-anna.json
+/input/recipes/banana-apple-bread.json
+/input/recipes/banana-avocado-and-spinach-smoothie.json
+/input/recipes/banana-banana-bread.json
+/input/recipes/banana-banana-strawberry-smoothie.json
+/input/recipes/banana-bars.json
+/input/recipes/banana-basil-smoothie.json
+/input/recipes/banana-berry-pancakes.json
+/input/recipes/banana-berry-smoothie-ii.json
+/input/recipes/banana-berry-smoothie-iii.json
+/input/recipes/banana-berry-smoothie-with-truvia.json
+/input/recipes/banana-blackberry-protein-shake.json
+/input/recipes/banana-blast-i.json
+/input/recipes/banana-blast-ii.json
+/input/recipes/banana-blondie.json
+/input/recipes/banana-blueberry-almond-flour-muffins.json
+/input/recipes/banana-blueberry-muffins-with-lavende.json
+/input/recipes/banana-blueberry-muffins.json
+/input/recipes/banana-blueberry-peanut-butter-smooth.json
+/input/recipes/banana-blueberry-pie.json
+/input/recipes/banana-boat.json
+/input/recipes/banana-boats.json
+/input/recipes/banana-boston-cream-pie-106078.json
+/input/recipes/banana-bran-muffins.json
+/input/recipes/banana-bread---quick-bread-for-machin.json
+/input/recipes/banana-bread-108415.json
+/input/recipes/banana-bread-baked-oatmeal-bars.json
+/input/recipes/banana-bread-bars-with-brown-butter-f.json
+/input/recipes/banana-bread-cookies.json
+/input/recipes/banana-bread-crumb-pudding.json
+/input/recipes/banana-bread-french-toast.json
+/input/recipes/banana-bread-from-motts.json
+/input/recipes/banana-bread-oatmeal.json
+/input/recipes/banana-bread-pudding-with-rum-sauce-509.json
+/input/recipes/banana-bread-recipe.json
+/input/recipes/banana-bread-recipe2.json
+/input/recipes/banana-bread-waffles-with-bananas-foster-sauce.json
+/input/recipes/banana-bread-with-chocolate-chips-and-walnuts-102982.json
+/input/recipes/banana-bread-with-oat-streusel-toppin.json
+/input/recipes/banana-bread-with-pecans-recipe.json
+/input/recipes/banana-bread.json
+/input/recipes/banana-brown-sugar-pancakes.json
+/input/recipes/banana-brownie-cookies.json
+/input/recipes/banana-brownies.json
+/input/recipes/banana-bundt-cake.json
+/input/recipes/banana-butter-frosting.json
+/input/recipes/banana-butter-icing.json
+/input/recipes/banana-butter-pecan-cake.json
+/input/recipes/banana-butterscotch-bread.json
+/input/recipes/banana-cake-cookies.json
+/input/recipes/banana-cake-i.json
+/input/recipes/banana-cake-ii.json
+/input/recipes/banana-cake-iii.json
+/input/recipes/banana-cake-iv.json
+/input/recipes/banana-cake-ix.json
+/input/recipes/banana-cake-v.json
+/input/recipes/banana-cake-vi.json
+/input/recipes/banana-cake-vii.json
+/input/recipes/banana-cake-viii.json
+/input/recipes/banana-cake-with-coconut-frosting-233280.json
+/input/recipes/banana-cake-with-sour-cream-frosting-5121.json
+/input/recipes/banana-cake-x.json
+/input/recipes/banana-caramel-chocolate-pie-13149.json
+/input/recipes/banana-caramel-cream-pie-yogurt-cup.json
+/input/recipes/banana-caramel-fluff.json
+/input/recipes/banana-caramel-pie-i.json
+/input/recipes/banana-caramel-pie-ii.json
+/input/recipes/banana-cheesecake-with-caramel-sauce.json
+/input/recipes/banana-cherry-smoothie.json
+/input/recipes/banana-chia-pudding.json
+/input/recipes/banana-chiffon-cake.json
+/input/recipes/banana-chip-muffins-i.json
+/input/recipes/banana-chip-muffins-ii.json
+/input/recipes/banana-chocolate-almond-milk-smoothie.json
+/input/recipes/banana-chocolate-and-almond-breakfa.json
+/input/recipes/banana-chocolate-chip-bread.json
+/input/recipes/banana-chocolate-chip-cake-bites.json
+/input/recipes/banana-chocolate-chip-cake-with-peanut-butter-frosting-51117350.json
+/input/recipes/banana-chocolate-chip-cake.json
+/input/recipes/banana-chocolate-chip-cookies.json
+/input/recipes/banana-chocolate-chip-cupcakes-with-c.json
+/input/recipes/banana-chocolate-chip-dessert.json
+/input/recipes/banana-chocolate-chip-muffins.json
+/input/recipes/banana-chocolate-chip-pancakes.json
+/input/recipes/banana-chocolate-chip-softies.json
+/input/recipes/banana-chocolate-chip-souffles-13656.json
+/input/recipes/banana-chocolate-creamed-cashew-cake.json
+/input/recipes/banana-chocolate-meal-in-a-muffin.json
+/input/recipes/banana-chocolate-pb-oat-bran-cereal.json
+/input/recipes/banana-chocolate-tart-with-caramel-and-chocolate-sauces-231404.json
+/input/recipes/banana-chocolate-walnut-cake-241517.json
+/input/recipes/banana-chocolate-walnut-frozen-yogurt.json
+/input/recipes/banana-cinnamon-french-toast-1997.json
+/input/recipes/banana-cinnamon-roll-casserole.json
+/input/recipes/banana-clafouti-13332.json
+/input/recipes/banana-coconut-breakfast-smoothie.json
+/input/recipes/banana-coconut-cream-pie-11463.json
+/input/recipes/banana-coconut-cream-pie.json
+/input/recipes/banana-coconut-crunch-cake-12205.json
+/input/recipes/banana-coconut-cupcakes.json
+/input/recipes/banana-coconut-ice-cream-13654.json
+/input/recipes/banana-coconut-loaf.json
+/input/recipes/banana-coconut-pudding-14086.json
+/input/recipes/banana-coconut-pudding-or-pie-filling.json
+/input/recipes/banana-coconut-smoothie-bowl.json
+/input/recipes/banana-coconut-smoothie.json
+/input/recipes/banana-coffee-cake-diamond-11799.json
+/input/recipes/banana-coffee-cake-with-pecans.json
+/input/recipes/banana-coffee-cashew-and-cocoa-smoothie.json
+/input/recipes/banana-coffee-creamer.json
+/input/recipes/banana-colada.json
+/input/recipes/banana-cookies.json
+/input/recipes/banana-cornbread.json
+/input/recipes/banana-cranberry-bread.json
+/input/recipes/banana-cranberry-nut-muffins.json
+/input/recipes/banana-cream-cheesecake.json
+/input/recipes/banana-cream-frosting.json
+/input/recipes/banana-cream-pie-i.json
+/input/recipes/banana-cream-pie-ii.json
+/input/recipes/banana-cream-pie-iii.json
+/input/recipes/banana-cream-pie-iv.json
+/input/recipes/banana-cream-pie-made-easy.json
+/input/recipes/banana-cream-pie-v.json
+/input/recipes/banana-cream-pie-with-chocolate-chip-cookie-crust-104983.json
+/input/recipes/banana-cream-pie-with-chocolate-linin.json
+/input/recipes/banana-cream-pie-with-salty-bourbon-caramel-388653.json
+/input/recipes/banana-cream-pie-with-whole-grain-chocolate-crust-241365.json
+/input/recipes/banana-cream-supreme.json
+/input/recipes/banana-crepes.json
+/input/recipes/banana-crumb-muffins.json
+/input/recipes/banana-crunch-cake.json
+/input/recipes/banana-crunch-muffins-recipe.json
+/input/recipes/banana-cupcakes-with-peanut-butter-frosting-358240.json
+/input/recipes/banana-daiquiri-200168.json
+/input/recipes/banana-daiquiri-201167.json
+/input/recipes/banana-date-bars.json
+/input/recipes/banana-date-flaxseed-bread.json
+/input/recipes/banana-date-muffins.json
+/input/recipes/banana-dogs.json
+/input/recipes/banana-drops.json
+/input/recipes/banana-dulce-de-leche-pie-banana-car.json
+/input/recipes/banana-egg-waffles.json
+/input/recipes/banana-empanadas.json
+/input/recipes/banana-espresso-bread-pudding-235988.json
+/input/recipes/banana-flan-cake.json
+/input/recipes/banana-flavored-jam.json
+/input/recipes/banana-flip.json
+/input/recipes/banana-foster-steel-cut-oats.json
+/input/recipes/banana-frittata.json
+/input/recipes/banana-fritters-104781.json
+/input/recipes/banana-fritters-15737.json
+/input/recipes/banana-fritters-iii.json
+/input/recipes/banana-fritters.json
+/input/recipes/banana-fruit-smoothie.json
+/input/recipes/banana-ginger-trifles-12204.json
+/input/recipes/banana-gratins-109046.json
+/input/recipes/banana-gravy.json
+/input/recipes/banana-hemp-seed-smoothie.json
+/input/recipes/banana-honey-yogurt-ice.json
+/input/recipes/banana-ice-cream-shake.json
+/input/recipes/banana-ice-cream-topping.json
+/input/recipes/banana-ice-cream.json
+/input/recipes/banana-juice.json
+/input/recipes/banana-kiwi-strawberry-tart.json
+/input/recipes/banana-lassi.json
+/input/recipes/banana-layer-cake-2293.json
+/input/recipes/banana-layer-cake-with-caramel-cream-and-pecans-233719.json
+/input/recipes/banana-layer-cake-with-cream-cheese-frosting-4694.json
+/input/recipes/banana-layer-cake-with-white-chocolate-cream-cheese-frosting-and-walnuts-107330.json
+/input/recipes/banana-layer-cake.json
+/input/recipes/banana-loaf-cake-i.json
+/input/recipes/banana-loaf-cake-ii.json
+/input/recipes/banana-loaf.json
+/input/recipes/banana-lumpia.json
+/input/recipes/banana-macadamia-nut-bread.json
+/input/recipes/banana-macadamia-nut-muffins-2050.json
+/input/recipes/banana-macadamia-pancakes-with-orange-butter-107456.json
+/input/recipes/banana-mallow-pie.json
+/input/recipes/banana-mango-muffins-with-lime-glaze.json
+/input/recipes/banana-maple-nut-bread.json
+/input/recipes/banana-margaritas.json
+/input/recipes/banana-milk-coffee.json
+/input/recipes/banana-milkshake.json
+/input/recipes/banana-mint-slush.json
+/input/recipes/banana-mocha-protein-shake.json
+/input/recipes/banana-monkey.json
+/input/recipes/banana-muffins-i.json
+/input/recipes/banana-muffins-ii.json
+/input/recipes/banana-muffins-with-a-crunch.json
+/input/recipes/banana-nog-cake.json
+/input/recipes/banana-nut-bread-100404.json
+/input/recipes/banana-nut-bread-baked-in-a-jar.json
+/input/recipes/banana-nut-bread-by-pam.json
+/input/recipes/banana-nut-bread-chex-party-mix.json
+/input/recipes/banana-nut-bread-i.json
+/input/recipes/banana-nut-bread-ii.json
+/input/recipes/banana-nut-bread-iii.json
+/input/recipes/banana-nut-cake.json
+/input/recipes/banana-nut-chocolate-ice-pops.json
+/input/recipes/banana-nut-coconut-cake.json
+/input/recipes/banana-nut-crunch-muffins-gluten-fre.json
+/input/recipes/banana-nut-frosting.json
+/input/recipes/banana-nut-muffins-recipe.json
+/input/recipes/banana-nut-muffins.json
+/input/recipes/banana-nut-oatmeal-bread.json
+/input/recipes/banana-nut-oatmeal.json
+/input/recipes/banana-nutella-tortilla-pizza.json
+/input/recipes/banana-oat-and-bran-cookies.json
+/input/recipes/banana-oat-bars.json
+/input/recipes/banana-oat-bread-pudding.json
+/input/recipes/banana-oat-cottage-cheese-pancakes.json
+/input/recipes/banana-oat-energy-bars.json
+/input/recipes/banana-oat-muffins.json
+/input/recipes/banana-oatmeal-bars-with-chocolate-chunks-103531.json
+/input/recipes/banana-oatmeal-bread.json
+/input/recipes/banana-oatmeal-cake-screwed-up-mothe.json
+/input/recipes/banana-oatmeal-chocolate-chip-cookies-51262820.json
+/input/recipes/banana-oatmeal-cookie.json
+/input/recipes/banana-oatmeal-cookies-i.json
+/input/recipes/banana-oatmeal-cookies-ii.json
+/input/recipes/banana-oatmeal-cookies-iii.json
+/input/recipes/banana-oatmeal-crumb-cake.json
+/input/recipes/banana-oatmeal-for-one.json
+/input/recipes/banana-oatmeal-muffins.json
+/input/recipes/banana-oatmeal-protein-bars.json
+/input/recipes/banana-orange-and-ginger-smoothie.json
+/input/recipes/banana-orange-crepes-109044.json
+/input/recipes/banana-orange-smoothie-200541.json
+/input/recipes/banana-orange-smoothie.json
+/input/recipes/banana-orange-swirly-goodness.json
+/input/recipes/banana-pancake-muffins.json
+/input/recipes/banana-pancake-pops.json
+/input/recipes/banana-pancakes-i.json
+/input/recipes/banana-pancakes-ii.json
+/input/recipes/banana-pancakes-the-easy-way.json
+/input/recipes/banana-pancakes-with-caramel-banana-syrup-233140.json
+/input/recipes/banana-pancakes-with-pineapple-and-creme-fraiche-51175120.json
+/input/recipes/banana-peach-bread.json
+/input/recipes/banana-peanut-butter-bread.json
+/input/recipes/banana-peanut-butter-cheesecake-aka.json
+/input/recipes/banana-peanut-butter-smoothie.json
+/input/recipes/banana-peanut-semifreddo-13443.json
+/input/recipes/banana-pecan-cornmeal-pancakes-14406.json
+/input/recipes/banana-pecan-ice-cream-bread.json
+/input/recipes/banana-pie.json
+/input/recipes/banana-pina-colada-drink.json
+/input/recipes/banana-pina-colada-smoothie.json
+/input/recipes/banana-pineapple-delight.json
+/input/recipes/banana-pineapple-green-blend.json
+/input/recipes/banana-pineapple-layer-cake-with-cream-cheese-frosting-105182.json
+/input/recipes/banana-pineapple-yogurt-smoothie-201177.json
+/input/recipes/banana-pineapple-yogurt-smoothie-201188.json
+/input/recipes/banana-plum-bread.json
+/input/recipes/banana-pops.json
+/input/recipes/banana-pound-cake-with-caramel-glaze.json
+/input/recipes/banana-prune-muffins.json
+/input/recipes/banana-pudding-and-yogurt-parfaits.json
+/input/recipes/banana-pudding-cake.json
+/input/recipes/banana-pudding-cupcakes.json
+/input/recipes/banana-pudding-i.json
+/input/recipes/banana-pudding-ice-cream.json
+/input/recipes/banana-pudding-ii.json
+/input/recipes/banana-pudding-iii.json
+/input/recipes/banana-pudding-iv.json
+/input/recipes/banana-pudding-poke-cake.json
+/input/recipes/banana-pudding-sugar-cookies.json
+/input/recipes/banana-pudding-surprise.json
+/input/recipes/banana-pudding-v.json
+/input/recipes/banana-pudding-with-meringue.json
+/input/recipes/banana-pudding.json
+/input/recipes/banana-pumpkin-bread.json
+/input/recipes/banana-punch.json
+/input/recipes/banana-quinoa-rice-pudding.json
+/input/recipes/banana-raisin-and-oatmeal-pancakes-109153.json
+/input/recipes/banana-raisin-cake.json
+/input/recipes/banana-raspberry-and-granola-yogurt-15200.json
+/input/recipes/banana-raspberry-bread-232441.json
+/input/recipes/banana-roll-french-toast.json
+/input/recipes/banana-royale.json
+/input/recipes/banana-rum-cake.json
+/input/recipes/banana-rum-cream-pie-237682.json
+/input/recipes/banana-rum-ice-cream-15326.json
+/input/recipes/banana-rum-ice-cream-915.json
+/input/recipes/banana-rum-puffs-14538.json
+/input/recipes/banana-rummmm-cake.json
+/input/recipes/banana-shake.json
+/input/recipes/banana-slipper.json
+/input/recipes/banana-slush-punch.json
+/input/recipes/banana-slush.json
+/input/recipes/banana-smoothie-200822.json
+/input/recipes/banana-smoothie-i.json
+/input/recipes/banana-smoothie-ii.json
+/input/recipes/banana-snack-cake.json
+/input/recipes/banana-sorbet.json
+/input/recipes/banana-souffle.json
+/input/recipes/banana-sour-cream-bread.json
+/input/recipes/banana-sour-cream-pancakes-recipe.json
+/input/recipes/banana-spice-cookies.json
+/input/recipes/banana-split-bars.json
+/input/recipes/banana-split-cake-i.json
+/input/recipes/banana-split-cake-ii.json
+/input/recipes/banana-split-cake-iii.json
+/input/recipes/banana-split-cake-iv.json
+/input/recipes/banana-split-cake-v.json
+/input/recipes/banana-split-cake-vi.json
+/input/recipes/banana-split-cheesecake.json
+/input/recipes/banana-split-cookies.json
+/input/recipes/banana-split-delight.json
+/input/recipes/banana-split-ice-cream-cake-56389894.json
+/input/recipes/banana-split-ice-cream-pie.json
+/input/recipes/banana-split-ice-cream.json
+/input/recipes/banana-split-kabobs.json
+/input/recipes/banana-split-martini.json
+/input/recipes/banana-split-mini-pies.json
+/input/recipes/banana-split-pie.json
+/input/recipes/banana-split-pudding-dessert.json
+/input/recipes/banana-split-shake.json
+/input/recipes/banana-split-smoothie.json
+/input/recipes/banana-split-with-curried-chocolate-coconut-sauce-234829.json
+/input/recipes/banana-spring-rolls.json
+/input/recipes/banana-squash-soup-with-sweet-potato.json
+/input/recipes/banana-strawberry-oat-bread.json
+/input/recipes/banana-stuffed-french-toast-14951.json
+/input/recipes/banana-stuffed-french-toast-with-streusel-topping-2983.json
+/input/recipes/banana-stuffed-french-toast.json
+/input/recipes/banana-supreme-shake.json
+/input/recipes/banana-sweet-potato-cake.json
+/input/recipes/banana-tarts-12174.json
+/input/recipes/banana-teff-waffles-gluten-free-and.json
+/input/recipes/banana-tempura.json
+/input/recipes/banana-tortilla-snacks.json
+/input/recipes/banana-trifle.json
+/input/recipes/banana-upside-down-cake.json
+/input/recipes/banana-waffles-with-pecan-maple-syrup-11809.json
+/input/recipes/banana-waffles.json
+/input/recipes/banana-wake-up-bars.json
+/input/recipes/banana-walnut-bread-recipe.json
+/input/recipes/banana-walnut-bread.json
+/input/recipes/banana-walnut-brownies.json
+/input/recipes/banana-walnut-cranberry-muffins.json
+/input/recipes/banana-walnut-flax-seed-bread.json
+/input/recipes/banana-walnut-ice-cream.json
+/input/recipes/banana-walnut-smoothie.json
+/input/recipes/banana-walnut-spring-rolls-with-caramel-rum-sauce-4275.json
+/input/recipes/banana-walnut-upside-down-cakes-10074.json
+/input/recipes/banana-wheat-bread.json
+/input/recipes/banana-white-chocolate-pancakes.json
+/input/recipes/banana-yogurt-muffins.json
+/input/recipes/banana-yogurt-pie.json
+/input/recipes/banana-zucchini-bread-muffins.json
+/input/recipes/banana-zucchini-bread.json
+/input/recipes/bananamac-blueberry-pie.json
+/input/recipes/bananas-about-homemade-yogurt.json
+/input/recipes/bananas-foster-belgian-waffles.json
+/input/recipes/bananas-foster-chimichangas.json
+/input/recipes/bananas-foster-coffee-parfaits-1064.json
+/input/recipes/bananas-foster-french-toast-bake.json
+/input/recipes/bananas-foster-french-toast.json
+/input/recipes/bananas-foster-i.json
+/input/recipes/bananas-foster-ii.json
+/input/recipes/bananas-foster-monkey-bread.json
+/input/recipes/bananas-foster-on-the-grill.json
+/input/recipes/bananas-foster-pudding.json
+/input/recipes/bananas-in-caramel-sauce.json
+/input/recipes/bananas-wrapped-in-bacon.json
+/input/recipes/bananerberry-smoothie.json
+/input/recipes/bananutter-chia-spread.json
+/input/recipes/bandito-beans.json
+/input/recipes/bandito-slow-cooker-chili-dogs.json
+/input/recipes/bangaladumpa-potato-upma-koora.json
+/input/recipes/bangalore-cornish-hens.json
+/input/recipes/bangan-ka-bhurta-indian-eggplant.json
+/input/recipes/bangers-and-gnocchi-with-a-roasted-sh.json
+/input/recipes/bangers-and-mash-recipe.json
+/input/recipes/bangers-and-mash.json
+/input/recipes/bangin-bacon-and-cheddar-scones-recipe.json
+/input/recipes/bangin-banana-bread.json
+/input/recipes/bangin-buffalo-blue-cheese-chicken-s.json
+/input/recipes/bangin-smokey-beef-brisket.json
+/input/recipes/bangin-steak-rub.json
+/input/recipes/bangkok-margarita-358573.json
+/input/recipes/banh-mi-burgers.json
+/input/recipes/banh-mi-style-vietnamese-baguette.json
+/input/recipes/banh-mi.json
+/input/recipes/banh-xeo-vietnamese-crepes.json
+/input/recipes/banket.json
+/input/recipes/bannock-ii.json
+/input/recipes/bannock.json
+/input/recipes/bannys-southern-cream-cookies.json
+/input/recipes/banoffee-pavlova.json
+/input/recipes/banoffee-pie-103940.json
+/input/recipes/banoffee.json
+/input/recipes/baptist-grasshopper-pie.json
+/input/recipes/bar-b-q-baked-beans.json
+/input/recipes/bar-b-q.json
+/input/recipes/bar-b-que-sauce.json
+/input/recipes/bar-chicks---blackened-chicken-slider.json
+/input/recipes/bar-cookies-from-cake-mix.json
+/input/recipes/bar-harbor-cranberry-pie.json
+/input/recipes/bar-scheez-dip.json
+/input/recipes/bar-stool-pretzels.json
+/input/recipes/bara-brith.json
+/input/recipes/barba-yiannis-grilled-lamb-15842.json
+/input/recipes/barbacoa-meat.json
+/input/recipes/barbacoa-style-shredded-beef.json
+/input/recipes/barbacoa.json
+/input/recipes/barbadian-plain-cake.json
+/input/recipes/barbados-breeze-201216.json
+/input/recipes/barbara-bushs-chocolate-chips.json
+/input/recipes/barbaras-best-meatloaf.json
+/input/recipes/barbaras-golden-pound-cake.json
+/input/recipes/barbaras-hot-sauce.json
+/input/recipes/barbarellas-german-pancakes.json
+/input/recipes/barbary-coast-200077.json
+/input/recipes/barbecue-and-coleslaw-pretzel-crisps.json
+/input/recipes/barbecue-bacon-cheeseburger-meatloaf.json
+/input/recipes/barbecue-bacon-party-spread.json
+/input/recipes/barbecue-bean-soup-11473.json
+/input/recipes/barbecue-beef-cups.json
+/input/recipes/barbecue-beef-for-sandwiches.json
+/input/recipes/barbecue-boneless-pork-ribs-152.json
+/input/recipes/barbecue-braised-oxtail-with-red-chili-beans-11487.json
+/input/recipes/barbecue-brisket-with-pickled-fennel.json
+/input/recipes/barbecue-chicken-meatballs-350173.json
+/input/recipes/barbecue-chicken-pizza-46.json
+/input/recipes/barbecue-chicken-pizza.json
+/input/recipes/barbecue-glazed-chicken-106565.json
+/input/recipes/barbecue-green-beans.json
+/input/recipes/barbecue-ham-pizza.json
+/input/recipes/barbecue-pork-chops-medley.json
+/input/recipes/barbecue-pork-kebabs-with-blistered-chile-pumpkin-seed-salsa.json
+/input/recipes/barbecue-portobello-quesadillas.json
+/input/recipes/barbecue-pulled-turkey-sandwiches-355752.json
+/input/recipes/barbecue-ribs.json
+/input/recipes/barbecue-sloppy-joes-with-shoestring-onions.json
+/input/recipes/barbecue-smoked-sausage-pizza.json
+/input/recipes/barbecue-spice-brined-grilled-turkey.json
+/input/recipes/barbecue-spiced-grilled-tenderloin-steaks-31.json
+/input/recipes/barbecue-style-brisket.json
+/input/recipes/barbecue-tofu-sandwiches.json
+/input/recipes/barbecue-turkey-burgers-with-creamy-cole-slaw-holden-13254.json
+/input/recipes/barbecue-turkey-meatballs.json
+/input/recipes/barbecue-turkey-sandwiches-231085.json
+/input/recipes/barbecued-beef-cubes-or-hamburger.json
+/input/recipes/barbecued-beef-liver.json
+/input/recipes/barbecued-beef-ribs-10503.json
+/input/recipes/barbecued-beef-ribs-with-molasses-bourbon-sauce-108294.json
+/input/recipes/barbecued-beef-sandwiches.json
+/input/recipes/barbecued-beef.json
+/input/recipes/barbecued-cheddar-burgers-103503.json
+/input/recipes/barbecued-chicken-and-chickpea-quesadillas-363314.json
+/input/recipes/barbecued-chicken-quesadillas.json
+/input/recipes/barbecued-chicken-with-vinegar-basting-sauce-771.json
+/input/recipes/barbecued-chinese-chicken-lettuce-wraps-recipe.json
+/input/recipes/barbecued-korean-ribs.json
+/input/recipes/barbecued-meatballs.json
+/input/recipes/barbecued-pork-chops.json
+/input/recipes/barbecued-pork-fried-rice-101080.json
+/input/recipes/barbecued-pork-kebabs.json
+/input/recipes/barbecued-pork-sandwiches-with-pickled-red-onion-238800.json
+/input/recipes/barbecued-pulled-pork-with-sweet-so.json
+/input/recipes/barbecued-rack-of-lamb-with-tomato-mint-dressing-108295.json
+/input/recipes/barbecued-ribs-with-corn-and-black-eyed-pea-salad-106958.json
+/input/recipes/barbecued-shredded-beef.json
+/input/recipes/barbecued-shrimp-101559.json
+/input/recipes/barbecued-shrimp.json
+/input/recipes/barbecued-spam-sandwiches.json
+/input/recipes/barbecued-spareribs.json
+/input/recipes/barbecued-texas-beef-brisket-101806.json
+/input/recipes/barbecued-turkey-with-maple-mustard-glaze-4366.json
+/input/recipes/barbeque-bacon-chicken-bake.json
+/input/recipes/barbeque-bacon-quesadillas.json
+/input/recipes/barbeque-beef-bake.json
+/input/recipes/barbeque-beef-casserole.json
+/input/recipes/barbeque-chicken-grilled-pizza.json
+/input/recipes/barbeque-chicken-pasta-salad.json
+/input/recipes/barbeque-chicken.json
+/input/recipes/barbeque-halibut-steaks.json
+/input/recipes/barbeque-ham.json
+/input/recipes/barbeque-hot-dog-sushi-roll.json
+/input/recipes/barbeque-macaroni-salad.json
+/input/recipes/barbeque-pork-two-ways.json
+/input/recipes/barbeque-potato-salad.json
+/input/recipes/barbeque-ranch-meatloaf.json
+/input/recipes/barbeque-rib-brine.json
+/input/recipes/barbeque-roasted-salmon.json
+/input/recipes/barbeque-sauce-for-meat-sandwiches.json
+/input/recipes/barbeque-sauce-i.json
+/input/recipes/barbeque-sauce-ii.json
+/input/recipes/barbeque-sauce-iii.json
+/input/recipes/barbeque-seitan-and-black-bean-burrit.json
+/input/recipes/barbeque-shredded-beef.json
+/input/recipes/barbeque-style-braised-short-ribs.json
+/input/recipes/barbeque-tempeh-sandwiches.json
+/input/recipes/barbequed-beef-steak-with-orange-mari.json
+/input/recipes/barbequed-cabbage.json
+/input/recipes/barbequed-citrus-burgers.json
+/input/recipes/barbequed-country-ribs.json
+/input/recipes/barbequed-hamburgers.json
+/input/recipes/barbequed-marinated-flank-steak.json
+/input/recipes/barbequed-oysters.json
+/input/recipes/barbequed-peaches.json
+/input/recipes/barbequed-pineapple.json
+/input/recipes/barbequed-pork-ribs.json
+/input/recipes/barbequed-potato-and-garlic-scape-pac.json
+/input/recipes/barbequed-ribs.json
+/input/recipes/barbequed-steak.json
+/input/recipes/barbequed-steelhead-trout.json
+/input/recipes/barbequed-thai-style-chicken.json
+/input/recipes/barbie-doll-cake.json
+/input/recipes/barbie-shot.json
+/input/recipes/barbies-blueberry-zucchini-bread-wit.json
+/input/recipes/barbies-tuna-salad.json
+/input/recipes/barbs-broccoli-cauliflower-salad.json
+/input/recipes/barbs-chocolate-cake.json
+/input/recipes/barbs-chocolate-sauce.json
+/input/recipes/barbs-curried-mango-avocado-salad.json
+/input/recipes/barbs-famous-broccoli-and-cheese.json
+/input/recipes/barbs-fried-green-tomatoes-with-zest.json
+/input/recipes/barbs-pumpkin-chocolate-chip-muffins.json
+/input/recipes/barbs-supreme-curried-ham-and-egg-st.json
+/input/recipes/barbyes-cornbread-dressing.json
+/input/recipes/barely-cooked-salmon-with-parmesan-polenta-and-mushroom-consomme-231565.json
+/input/recipes/barenmeister.json
+/input/recipes/barilla-chickpeas-and-pasta.json
+/input/recipes/barilla-pick-your-pizza-pasta.json
+/input/recipes/barilla-spicy-sriracha-pasta-bowl.json
+/input/recipes/barilla-super-green-pasta.json
+/input/recipes/barilla-tomato-basil-mac-cheese.json
+/input/recipes/barley-and-corn-salad-with-arugula-and-green-beans-5609.json
+/input/recipes/barley-and-lentil-soup-1131.json
+/input/recipes/barley-and-mushroom-pilaf-107296.json
+/input/recipes/barley-and-mushrooms-with-beans.json
diff --git a/serverless-fleets/data/input/inferencing/batches/5.txt b/serverless-fleets/data/input/inferencing/batches/5.txt
new file mode 100644
index 000000000..54905de83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/batches/5.txt
@@ -0,0 +1,1000 @@
+/input/recipes/barley-and-roasted-vegetable-soup-107687.json
+/input/recipes/barley-and-wild-rice-stuffing.json
+/input/recipes/barley-bake.json
+/input/recipes/barley-beef-stew.json
+/input/recipes/barley-black-bean-burgers.json
+/input/recipes/barley-casserole-20057.json
+/input/recipes/barley-cauliflower-and-herbs-with-burrata-51214480.json
+/input/recipes/barley-corn-and-cherry-tomato-salad-with-basil-dressing-12128.json
+/input/recipes/barley-corn-salad.json
+/input/recipes/barley-fennel-and-beet-salad-51236490.json
+/input/recipes/barley-feta-and-pear-salad-15764.json
+/input/recipes/barley-leek-soup-with-mini-chicken-meatball.json
+/input/recipes/barley-lentil-and-mushroom-soup.json
+/input/recipes/barley-lime-fiesta-salad.json
+/input/recipes/barley-mushroom-risotto.json
+/input/recipes/barley-oat-chocolate-chip-bars.json
+/input/recipes/barley-oat-pancakes.json
+/input/recipes/barley-risotto-primavera.json
+/input/recipes/barley-risotto-with-roasted-winter-vegetables-recipe.json
+/input/recipes/barley-salad-with-almonds-and-apricot.json
+/input/recipes/barley-shrimp-and-corn-salad.json
+/input/recipes/barley-soup-with-greens-fennel-lemon-and-dill-357291.json
+/input/recipes/barley-stuffed-peppers-56390145.json
+/input/recipes/barley-swiss-chard-and-lima-bean-soup-13340.json
+/input/recipes/barley-torte-11134.json
+/input/recipes/barley-with-caramelized-onions-and-bow-tie-pasta-5111.json
+/input/recipes/barlows-blackened-catfish.json
+/input/recipes/barnum-200472.json
+/input/recipes/baron-200004.json
+/input/recipes/barons-blackberry-cobbler.json
+/input/recipes/barramundi-fillets-with-roasted-sweet-potatoes-and-brussels-sprout-chips-355232.json
+/input/recipes/barramundi-with-lemon-basil-sauce.json
+/input/recipes/barry-good-salmon-patty.json
+/input/recipes/bartlesville-cream-pie.json
+/input/recipes/bartlett-pear-pie.json
+/input/recipes/bas-best-eggplant-parmesan.json
+/input/recipes/basa-swai-fish-in-coconut-sauce.json
+/input/recipes/basboosa-ii.json
+/input/recipes/basboosa.json
+/input/recipes/baseball-bars.json
+/input/recipes/basic-baked-spaghetti.json
+/input/recipes/basic-barbecue-rub-242244.json
+/input/recipes/basic-barbeque-sauce.json
+/input/recipes/basic-bean-soup.json
+/input/recipes/basic-bechamel-sauce.json
+/input/recipes/basic-beef-brisket-in-a-dutch-oven.json
+/input/recipes/basic-beef-stock.json
+/input/recipes/basic-beer-can-chicken-232360.json
+/input/recipes/basic-beurre-blanc.json
+/input/recipes/basic-biscuits.json
+/input/recipes/basic-bloody-mary.json
+/input/recipes/basic-bread-stuffing.json
+/input/recipes/basic-brine-for-smoking-meat.json
+/input/recipes/basic-british-scones.json
+/input/recipes/basic-broiled-chicken-breasts.json
+/input/recipes/basic-brownies.json
+/input/recipes/basic-brussels-sprouts-recipe.json
+/input/recipes/basic-butter-cookie-dough-13504.json
+/input/recipes/basic-buttermilk-corn-bread.json
+/input/recipes/basic-buttermilk-muffins.json
+/input/recipes/basic-ceviche.json
+/input/recipes/basic-cheese-polenta.json
+/input/recipes/basic-cheesecake.json
+/input/recipes/basic-chicken-salad.json
+/input/recipes/basic-chicken-stock.json
+/input/recipes/basic-chinese-stir-fry-vegetables.json
+/input/recipes/basic-chipotle-chicken-tacos.json
+/input/recipes/basic-chocolate-buttercream-icing.json
+/input/recipes/basic-chocolate-chip-cookies.json
+/input/recipes/basic-chocolate-drop-cookies.json
+/input/recipes/basic-cobbler-200356.json
+/input/recipes/basic-coconut-cookies.json
+/input/recipes/basic-corn-muffins.json
+/input/recipes/basic-crab-pan-sauce-395389.json
+/input/recipes/basic-cream-cheese-frosting.json
+/input/recipes/basic-creole-sauce.json
+/input/recipes/basic-crepes.json
+/input/recipes/basic-curry-sauce.json
+/input/recipes/basic-daiquiri.json
+/input/recipes/basic-easy-chicken-wings.json
+/input/recipes/basic-egg-pasta.json
+/input/recipes/basic-eggnog-200323.json
+/input/recipes/basic-flaky-pie-crust.json
+/input/recipes/basic-fondue.json
+/input/recipes/basic-french-vinaigrette-11953.json
+/input/recipes/basic-fruit-bread-recipe.json
+/input/recipes/basic-fruit-smoothie.json
+/input/recipes/basic-gf-bbq-sauce.json
+/input/recipes/basic-gingersnap-cookies.json
+/input/recipes/basic-guacamole-dip.json
+/input/recipes/basic-ham-and-bean-soup.json
+/input/recipes/basic-hummus.json
+/input/recipes/basic-indian-curry-with-paneer.json
+/input/recipes/basic-irish-soda-bread-with-cheese.json
+/input/recipes/basic-italian-biscotti.json
+/input/recipes/basic-italian-salad-dressing-1123.json
+/input/recipes/basic-margarita.json
+/input/recipes/basic-mashed-potatoes.json
+/input/recipes/basic-microwave-risotto.json
+/input/recipes/basic-nut-cookies.json
+/input/recipes/basic-nut-milk-51210500.json
+/input/recipes/basic-oatmeal-bars.json
+/input/recipes/basic-pasta.json
+/input/recipes/basic-peanut-butter-cookies.json
+/input/recipes/basic-pizza-dough.json
+/input/recipes/basic-polenta-103141.json
+/input/recipes/basic-polenta-recipe.json
+/input/recipes/basic-pork-brine.json
+/input/recipes/basic-potato-soup.json
+/input/recipes/basic-pound-cake.json
+/input/recipes/basic-quiche-by-shelly.json
+/input/recipes/basic-raisin-cookies.json
+/input/recipes/basic-rye-bread.json
+/input/recipes/basic-salisbury-steaks.json
+/input/recipes/basic-sauce-for-pasta.json
+/input/recipes/basic-sauteed-kale.json
+/input/recipes/basic-seitan---wheat-meat-vegan-meat.json
+/input/recipes/basic-sourdough-bread.json
+/input/recipes/basic-spicy-tomato-sauce.json
+/input/recipes/basic-stuffing.json
+/input/recipes/basic-sugar-cookies---tried-and-true.json
+/input/recipes/basic-sugar-cookies.json
+/input/recipes/basic-sweet-dough.json
+/input/recipes/basic-syrup-for-sunset-cooler.json
+/input/recipes/basic-tea-punch-200121.json
+/input/recipes/basic-tehina-sauce.json
+/input/recipes/basic-tomato-sauce-107563.json
+/input/recipes/basic-tomato-sauce-350724.json
+/input/recipes/basic-truffles.json
+/input/recipes/basic-vanilla-cake-recipe.json
+/input/recipes/basic-veal-stock-51208450.json
+/input/recipes/basic-vegetable-stock.json
+/input/recipes/basic-waffle-recipe.json
+/input/recipes/basic-white-bread.json
+/input/recipes/basic-white-rice.json
+/input/recipes/basic-yankee-bread-stuffing.json
+/input/recipes/basic-yummy-stuffing.json
+/input/recipes/basil-aioli-5233.json
+/input/recipes/basil-aioli.json
+/input/recipes/basil-and-garlic-mayonnaise-106971.json
+/input/recipes/basil-and-parsley-asparagus.json
+/input/recipes/basil-and-pesto-hummus.json
+/input/recipes/basil-and-prosciutto-wrapped-halibut.json
+/input/recipes/basil-and-sun-dried-tomato-bread.json
+/input/recipes/basil-and-sun-dried-tomato-dip.json
+/input/recipes/basil-arugula-pesto-105175.json
+/input/recipes/basil-avocado-chicken-salad-wraps.json
+/input/recipes/basil-brads-marinade-of-love.json
+/input/recipes/basil-burgers.json
+/input/recipes/basil-butter.json
+/input/recipes/basil-buttermilk-dressing-231385.json
+/input/recipes/basil-cake-with-balsamic-strawberries.json
+/input/recipes/basil-cheesecake-with-strawberry-mous.json
+/input/recipes/basil-chicken-and-pasta.json
+/input/recipes/basil-chicken-over-angel-hair.json
+/input/recipes/basil-chicken-ravioli-carbonara.json
+/input/recipes/basil-cream-chicken.json
+/input/recipes/basil-cream-sauce.json
+/input/recipes/basil-crusted-veal-chops-102655.json
+/input/recipes/basil-cucumber-mojito.json
+/input/recipes/basil-flatbread-with-roasted-tomatoes-and-basil-oil-5710.json
+/input/recipes/basil-garlic-grilled-pork-chops.json
+/input/recipes/basil-garlic-mayonnaise-108355.json
+/input/recipes/basil-goat-cheese-pizza.json
+/input/recipes/basil-ice-cream-230779.json
+/input/recipes/basil-lemonade-238928.json
+/input/recipes/basil-lemonade.json
+/input/recipes/basil-lime-sorbet.json
+/input/recipes/basil-limeade.json
+/input/recipes/basil-mint-oil-15125.json
+/input/recipes/basil-mint-sauce-103918.json
+/input/recipes/basil-mushrooms-in-cream-sauce.json
+/input/recipes/basil-oil-231403.json
+/input/recipes/basil-pan-seared-scallops-over-pasta.json
+/input/recipes/basil-parmesan-spread.json
+/input/recipes/basil-peach-pepper-parmesan-cobbler.json
+/input/recipes/basil-pecan-pesto.json
+/input/recipes/basil-pesto-13234.json
+/input/recipes/basil-pesto-almonds.json
+/input/recipes/basil-pesto-and-bacon-mashed-sweet-po.json
+/input/recipes/basil-pesto-bread-rounds.json
+/input/recipes/basil-pesto-bread.json
+/input/recipes/basil-pesto-potato-salad.json
+/input/recipes/basil-pesto-recipe2.json
+/input/recipes/basil-pesto-risotto-with-pan-roasted.json
+/input/recipes/basil-pesto-sunshine-sandwich.json
+/input/recipes/basil-puree.json
+/input/recipes/basil-roasted-peppers-and-monterey-j.json
+/input/recipes/basil-rubbed-halibut-with-puttanesca-relish-recipe.json
+/input/recipes/basil-rubbed-halibut-with-puttanesca-relish.json
+/input/recipes/basil-shrimp.json
+/input/recipes/basil-simple-syrup.json
+/input/recipes/basil-strawberry-mango-smoothie.json
+/input/recipes/basil-tabbouleh-12521.json
+/input/recipes/basil-tomato-and-mozzarella-sandwich.json
+/input/recipes/basil-turkey-burgers.json
+/input/recipes/basil-vinaigrette-dressing.json
+/input/recipes/basil-vinaigrette.json
+/input/recipes/basil-vodka-gimlets-238926.json
+/input/recipes/basil-walnut-pesto.json
+/input/recipes/basil-zucchini-181.json
+/input/recipes/basmati-rice-and-mustard-seed-pilaf-101513.json
+/input/recipes/basmati-rice-microwave-method-for-cooking-102957.json
+/input/recipes/basmati-rice-pilaf-with-peas-recipe.json
+/input/recipes/basmati-rice-pilaf.json
+/input/recipes/basmati-rice-salad-with-currants-and-nuts-15688.json
+/input/recipes/basmati-rice-with-mustard-seeds-and-golden-raisins-15393.json
+/input/recipes/basmati-rice-with-raisins-nuts-and-peas-744.json
+/input/recipes/basmati-rice-with-summer-vegetable-salad-395910.json
+/input/recipes/basmati-rice.json
+/input/recipes/basque-cake.json
+/input/recipes/basque-salad.json
+/input/recipes/basque-style-ham-and-eggs-2084.json
+/input/recipes/basque-style-tortilla-with-tuna-and-tapenade-105071.json
+/input/recipes/basque-tomato-salad.json
+/input/recipes/basque-tomato-sauce-5479.json
+/input/recipes/bass-for-dinner.json
+/input/recipes/bass-with-herbed-rice-and-coconut-vegetable-chowder-361332.json
+/input/recipes/bastille-day-pork-chops-103750.json
+/input/recipes/bat-cupcakes.json
+/input/recipes/bat-wings.json
+/input/recipes/batata-nu-shak-potato-curry.json
+/input/recipes/bates-banana-bread.json
+/input/recipes/bateys-cinnamon-bars-10165.json
+/input/recipes/bath-water-punch.json
+/input/recipes/batida-de-coco-rapida-brazilian-coco.json
+/input/recipes/batmans-best-caesar-dressing.json
+/input/recipes/bats-and-cobwebs.json
+/input/recipes/battenburg-cake.json
+/input/recipes/batter-buns.json
+/input/recipes/batter-cakes.json
+/input/recipes/batter-fried-zucchini-spears-with-basil-14236.json
+/input/recipes/batter-white-bread.json
+/input/recipes/battered-balsamic-fish.json
+/input/recipes/bauernomlett-farmers-omelet.json
+/input/recipes/bavarian-brownies.json
+/input/recipes/bavarian-cream.json
+/input/recipes/bavarian-mints.json
+/input/recipes/bavarian-sauerkraut.json
+/input/recipes/bavarian-style-apple-torte.json
+/input/recipes/bavarian-style-meatballs.json
+/input/recipes/baxis-white-bread.json
+/input/recipes/bay-leaf-beet-soup.json
+/input/recipes/bay-scallop-chowder.json
+/input/recipes/bay-scallops-with-garlic-parsley-butt.json
+/input/recipes/bay-scallops-with-polenta-wild-mushrooms-sherry-and-parsley-bread-crumbs-109147.json
+/input/recipes/bay-shrimp-and-cream-sauce.json
+/input/recipes/baybreeze-cocktail.json
+/input/recipes/bayou-crostini.json
+/input/recipes/bayous-bodacious-pork-rub.json
+/input/recipes/bayous-mardi-gras-slaw.json
+/input/recipes/bayrischer-sauerbraten-bavarian-saue.json
+/input/recipes/bayrischer-schweinebraten-bavarian-r.json
+/input/recipes/bazlama---turkish-flat-bread.json
+/input/recipes/bazooka-bubblegum-cocktail-350146.json
+/input/recipes/bbq-bacon-meatloaf.json
+/input/recipes/bbq-bacon-ranch-dip.json
+/input/recipes/bbq-bacon-wrapped-chicken.json
+/input/recipes/bbq-bacon-wrapped-meatloaf.json
+/input/recipes/bbq-beef-brisket-51171820.json
+/input/recipes/bbq-beef-brisket-sandwiches.json
+/input/recipes/bbq-beef-coffee-cure-51171610.json
+/input/recipes/bbq-beef-ribs-recipe.json
+/input/recipes/bbq-beer-can-chicken.json
+/input/recipes/bbq-bills-citrus-smoked-chicken.json
+/input/recipes/bbq-broiled-red-snapper.json
+/input/recipes/bbq-chicken-calzones.json
+/input/recipes/bbq-chicken-chopped-salad.json
+/input/recipes/bbq-chicken-cordon-bleu.json
+/input/recipes/bbq-chicken-pizza-i.json
+/input/recipes/bbq-chicken-pizza-ii.json
+/input/recipes/bbq-chicken-pizza.json
+/input/recipes/bbq-chicken-pouches.json
+/input/recipes/bbq-chicken-salad.json
+/input/recipes/bbq-chicken-sandwiches.json
+/input/recipes/bbq-chicken-thighs.json
+/input/recipes/bbq-chicken-tortilla-pizza.json
+/input/recipes/bbq-chicken-veggies-and-rice-skillet.json
+/input/recipes/bbq-chicken-wings.json
+/input/recipes/bbq-chicken.json
+/input/recipes/bbq-chili-pasta.json
+/input/recipes/bbq-chuck-roast.json
+/input/recipes/bbq-cola-meatballs.json
+/input/recipes/bbq-country-style-ribs.json
+/input/recipes/bbq-dry-rub.json
+/input/recipes/bbq-eggs.json
+/input/recipes/bbq-feta-and-hot-banana-pepper-turkey.json
+/input/recipes/bbq-freaks-tamarind-glazed-pork-chops-51166430.json
+/input/recipes/bbq-fried-chicken.json
+/input/recipes/bbq-glazed-homemade-meatballs.json
+/input/recipes/bbq-hotdogs-on-rice.json
+/input/recipes/bbq-meatballs-with-pepper-and-cheese.json
+/input/recipes/bbq-meatballs.json
+/input/recipes/bbq-miso-chicken.json
+/input/recipes/bbq-nachos.json
+/input/recipes/bbq-ny-strip.json
+/input/recipes/bbq-oatmeal-meatloaf.json
+/input/recipes/bbq-onion-and-smoked-gouda-quesadillas-with-pea-shoot-mini-salad-242488.json
+/input/recipes/bbq-onion-steaks-with-honey-mustard-sauce-235354.json
+/input/recipes/bbq-pie.json
+/input/recipes/bbq-pizza---hawaiian-style.json
+/input/recipes/bbq-pork-for-sandwiches.json
+/input/recipes/bbq-pork-pizza.json
+/input/recipes/bbq-pork-sandwiches.json
+/input/recipes/bbq-pork-stuffed-corn-muffins.json
+/input/recipes/bbq-pork-tortilla-rollups.json
+/input/recipes/bbq-potato-roast.json
+/input/recipes/bbq-potatoes-with-green-onions.json
+/input/recipes/bbq-pulled-pork-pizza.json
+/input/recipes/bbq-pulled-pork-sandwich.json
+/input/recipes/bbq-pulled-pork-with-carolina-sauce.json
+/input/recipes/bbq-pulled-tuna-sandwich.json
+/input/recipes/bbq-ribs-on-the-grill.json
+/input/recipes/bbq-roasted-rack-of-lamb.json
+/input/recipes/bbq-salmon-and-fruit-skewers.json
+/input/recipes/bbq-salmon-in-butter-sauce.json
+/input/recipes/bbq-salmon-over-mixed-greens.json
+/input/recipes/bbq-sauce-for-cheaters.json
+/input/recipes/bbq-sauce-for-chicken.json
+/input/recipes/bbq-sauce-to-live-for.json
+/input/recipes/bbq-sauce.json
+/input/recipes/bbq-sauerkraut-casserole.json
+/input/recipes/bbq-sausage-and-peppers.json
+/input/recipes/bbq-shrimp-and-grits.json
+/input/recipes/bbq-spice-rub.json
+/input/recipes/bbq-steak-teriyaki.json
+/input/recipes/bbq-steak.json
+/input/recipes/bbq-teriyaki-pork-kabobs.json
+/input/recipes/bbq-tuna-fritters.json
+/input/recipes/bbq-turkey.json
+/input/recipes/bc-cherry-jam.json
+/input/recipes/bdukes-lima-beans-cabbage-and-smoked.json
+/input/recipes/be-prepared-five-bean-soup-mix.json
+/input/recipes/bea-and-bills-bread-and-butter-pickl.json
+/input/recipes/beach-body-fruit-soup.json
+/input/recipes/beach-goers-wraps.json
+/input/recipes/beach-hammock.json
+/input/recipes/beach-house-burgers.json
+/input/recipes/beache-ceviche.json
+/input/recipes/beachside-daiquiri.json
+/input/recipes/beacon-hill-cookies.json
+/input/recipes/beakers-vegetable-barley-soup.json
+/input/recipes/bean-and-bacon-salad.json
+/input/recipes/bean-and-bacon-soup.json
+/input/recipes/bean-and-beef-shaloupias.json
+/input/recipes/bean-and-butternut-squash-soup.json
+/input/recipes/bean-and-cheese-tamales-recipe.json
+/input/recipes/bean-and-honey-burrito-casserole.json
+/input/recipes/bean-and-kale-ragu.json
+/input/recipes/bean-and-meat-soup.json
+/input/recipes/bean-and-pasta-soup.json
+/input/recipes/bean-and-sausage-soup.json
+/input/recipes/bean-and-sunflower-hummus.json
+/input/recipes/bean-and-tomato-stew-with-sage.json
+/input/recipes/bean-bacon-and-pepper-soup.json
+/input/recipes/bean-bake.json
+/input/recipes/bean-bello-burger-351391.json
+/input/recipes/bean-burgers.json
+/input/recipes/bean-burrito-casserole-13572.json
+/input/recipes/bean-burrito-casserole.json
+/input/recipes/bean-casserole.json
+/input/recipes/bean-pasta-soup.json
+/input/recipes/bean-potato-enchiladas.json
+/input/recipes/bean-quesadillas.json
+/input/recipes/bean-rarebit.json
+/input/recipes/bean-salad-with-lemon-and-herbs-51236510.json
+/input/recipes/bean-salad.json
+/input/recipes/bean-soup-with-kale.json
+/input/recipes/bean-soup.json
+/input/recipes/bean-sprouts-soup.json
+/input/recipes/bean-thread-noodle-and-vegetable-salad-14056.json
+/input/recipes/bean-thread-noodles-with-beef-and-asian-pear-102571.json
+/input/recipes/bean-thread-noodles-with-pickled-vegetables-51170220.json
+/input/recipes/bean-with-bacon.json
+/input/recipes/beanie-weenie-quesadilla-rolls.json
+/input/recipes/beanie-weenie.json
+/input/recipes/beans-and-franks-applesauce-bake.json
+/input/recipes/beans-and-greens.json
+/input/recipes/beans-and-rice.json
+/input/recipes/beans-beans-and-beans.json
+/input/recipes/beans-greens-and-garlic-soup.json
+/input/recipes/beans-n-franks.json
+/input/recipes/beans-some-like-it-hot.json
+/input/recipes/beans-with-kale-and-portuguese-sausage-51175110.json
+/input/recipes/bearnaise-butter-233412.json
+/input/recipes/bearnaise-grammas-recipe.json
+/input/recipes/bearnaise-sauce-i.json
+/input/recipes/bearnaise-sauce-ii.json
+/input/recipes/bearnaise-sauce.json
+/input/recipes/bears-spinach-muffins.json
+/input/recipes/beas-carrot-coconut-cake.json
+/input/recipes/beas-mashed-potato-salad.json
+/input/recipes/beast-mode-vodka.json
+/input/recipes/beat-and-bake-orange-cake.json
+/input/recipes/beaten-biscuits.json
+/input/recipes/beatrice-savitzs-apricot-cookies.json
+/input/recipes/beattys-chocolate-cake-recipe.json
+/input/recipes/beau-monde-dip.json
+/input/recipes/beaumont-ranch-potato-salad.json
+/input/recipes/beautiful-brown-soda-bread.json
+/input/recipes/beautiful-brussels-sprouts.json
+/input/recipes/beautiful-salad.json
+/input/recipes/beautiful-summer-salad.json
+/input/recipes/bebop-baked-beans.json
+/input/recipes/beccas-barbequed-beans.json
+/input/recipes/beccas-bruschetta.json
+/input/recipes/beccas-chicken-fried-pork-chops.json
+/input/recipes/beccas-custom-turkey-shepherds-pie.json
+/input/recipes/beccas-potato-bacon-soup.json
+/input/recipes/beccas-taco-soup.json
+/input/recipes/beccas-tangy-baked-brie.json
+/input/recipes/becel-anything-goes-cookie-dough-appl.json
+/input/recipes/becel-anything-goes-cookie-dough-fest.json
+/input/recipes/becel-anything-goes-cookie-dough-hot.json
+/input/recipes/becel-anything-goes-cookie-dough-moch.json
+/input/recipes/becel-anything-goes-cookie-dough-salt.json
+/input/recipes/bechamel-chicken-pasta.json
+/input/recipes/bechamel-sauce.json
+/input/recipes/beckis-oven-barbecue-chicken.json
+/input/recipes/beckys-baked-oatmeal.json
+/input/recipes/beckys-chicken-salad.json
+/input/recipes/beckys-easy-cilantro-lime-rice.json
+/input/recipes/beckys-gluten-free-slow-cooker-chick.json
+/input/recipes/beckys-healthier-ham-and-cheese-quic.json
+/input/recipes/beckys-moms-cranberry-sauce.json
+/input/recipes/beckys-oatmeal-carmelitas.json
+/input/recipes/beckys-slow-cooker-gluten-free-thai.json
+/input/recipes/beckys-sugary-sugar-cookies.json
+/input/recipes/bed-and-breakfast-baked-oatmeal.json
+/input/recipes/bedouin-salsa-355011.json
+/input/recipes/bee-lians-rich-orange-cake.json
+/input/recipes/bee-sting-cake-bienenstich-i.json
+/input/recipes/bee-sting-cake-bienenstich-ii.json
+/input/recipes/bee-sting-cake.json
+/input/recipes/beef-and-andouille-burgers-with-asiago-cheese-105297.json
+/input/recipes/beef-and-asparagus-stir-fry.json
+/input/recipes/beef-and-avocado-fajitas-236651.json
+/input/recipes/beef-and-bacon-meatloaf-351032.json
+/input/recipes/beef-and-barley-casserole.json
+/input/recipes/beef-and-barley-soup-102983.json
+/input/recipes/beef-and-barley-soup-i.json
+/input/recipes/beef-and-barley-soup-ii.json
+/input/recipes/beef-and-barley-soup-iii.json
+/input/recipes/beef-and-barley-soup-iv.json
+/input/recipes/beef-and-barley-soup.json
+/input/recipes/beef-and-basil-stir-fry.json
+/input/recipes/beef-and-bean-burritos-29.json
+/input/recipes/beef-and-bean-burritos-recipe.json
+/input/recipes/beef-and-bean-chile-verde.json
+/input/recipes/beef-and-bean-chili-107079.json
+/input/recipes/beef-and-bean-chimichangas.json
+/input/recipes/beef-and-bean-pot.json
+/input/recipes/beef-and-beet-borscht.json
+/input/recipes/beef-and-bell-pepper-fajitas.json
+/input/recipes/beef-and-biscuit.json
+/input/recipes/beef-and-black-bean-chili-with-lime-c.json
+/input/recipes/beef-and-blue-cheese-wrap.json
+/input/recipes/beef-and-bow-ties-pasta.json
+/input/recipes/beef-and-brew.json
+/input/recipes/beef-and-brie-sliders.json
+/input/recipes/beef-and-broccoli-noodle-bowl.json
+/input/recipes/beef-and-broccoli-salad.json
+/input/recipes/beef-and-broccoli-stir-fry-23.json
+/input/recipes/beef-and-broccoli-stir-fry-51262440.json
+/input/recipes/beef-and-broccoli-stir-fry-861.json
+/input/recipes/beef-and-broccoli-stir-fry-from-birds.json
+/input/recipes/beef-and-broccoli-stir-fry-with-whole.json
+/input/recipes/beef-and-broccoli-with-oyster-sauce.json
+/input/recipes/beef-and-broccoli-wontons-with-ginger-dipping-sauce-100956.json
+/input/recipes/beef-and-broccoli.json
+/input/recipes/beef-and-butternut-squash-stew-recipe.json
+/input/recipes/beef-and-cabbage-lazy-golumpki.json
+/input/recipes/beef-and-cabbage-stew.json
+/input/recipes/beef-and-cannellini-bean-minestrone-recipe.json
+/input/recipes/beef-and-carrot-stew-with-dark-beer-241888.json
+/input/recipes/beef-and-cheddar-casserole-recipe.json
+/input/recipes/beef-and-cheese-ball.json
+/input/recipes/beef-and-cheese-enchilada-casserole.json
+/input/recipes/beef-and-cheese-manicotti-recipe.json
+/input/recipes/beef-and-chorizo-chili.json
+/input/recipes/beef-and-curry-pie-236403.json
+/input/recipes/beef-and-dark-beer-chili-237096.json
+/input/recipes/beef-and-garden-vegetable-soup.json
+/input/recipes/beef-and-goat-cheese-sandwiches.json
+/input/recipes/beef-and-green-pepper-stir-fry-2029.json
+/input/recipes/beef-and-guinness-stew.json
+/input/recipes/beef-and-irish-stout-stew.json
+/input/recipes/beef-and-lamb-dry-rub.json
+/input/recipes/beef-and-lentil-soup.json
+/input/recipes/beef-and-monterey-jack-taquitos-with-avocado-crema.json
+/input/recipes/beef-and-mushroom-stew-11786.json
+/input/recipes/beef-and-mushroom-stroganoff-aussie.json
+/input/recipes/beef-and-mushroom-stuffed-peppers.json
+/input/recipes/beef-and-napa-cabbage-stir-fry-240958.json
+/input/recipes/beef-and-noodle-bake.json
+/input/recipes/beef-and-noodle-casserole.json
+/input/recipes/beef-and-noodles.json
+/input/recipes/beef-and-okra-bamia.json
+/input/recipes/beef-and-onions-braised-in-beercarbonnades--a-la-flamande.json
+/input/recipes/beef-and-orange-salad-with-red-onion-mustard-vinaigrette-11656.json
+/input/recipes/beef-and-parmesan-pasta.json
+/input/recipes/beef-and-pepper-pie.json
+/input/recipes/beef-and-pita-casserole.json
+/input/recipes/beef-and-pork-stew-marosszeki-heranytokany-14989.json
+/input/recipes/beef-and-potato-pasties.json
+/input/recipes/beef-and-potato-pie.json
+/input/recipes/beef-and-potato-supper-pot-108198.json
+/input/recipes/beef-and-rice-dish.json
+/input/recipes/beef-and-rice-medley.json
+/input/recipes/beef-and-rice-stuffed-bell-peppers.json
+/input/recipes/beef-and-rice.json
+/input/recipes/beef-and-roasted-red-pepper-sandwiche.json
+/input/recipes/beef-and-salsa-dip.json
+/input/recipes/beef-and-sausage-fried-wontons.json
+/input/recipes/beef-and-sausage-meat-loaf-with-mozzarella-230634.json
+/input/recipes/beef-and-shrimp-kebabs-4294.json
+/input/recipes/beef-and-snow-peas-with-panfried-noodles-356009.json
+/input/recipes/beef-and-spinach-breakfast-sandwich.json
+/input/recipes/beef-and-spinach-curry.json
+/input/recipes/beef-and-squash-chili-51259220.json
+/input/recipes/beef-and-stout-pie.json
+/input/recipes/beef-and-sweet-potato-stir-fry.json
+/input/recipes/beef-and-swiss-wrap.json
+/input/recipes/beef-and-vegetable-ragout.json
+/input/recipes/beef-and-vegetable-soup.json
+/input/recipes/beef-and-vegetable-stew.json
+/input/recipes/beef-and-veggie-stew-with-dumplings.json
+/input/recipes/beef-and-walnut-stew.json
+/input/recipes/beef-and-wild-mushrooms-51144030.json
+/input/recipes/beef-asado.json
+/input/recipes/beef-aspic-20135.json
+/input/recipes/beef-au-jus.json
+/input/recipes/beef-bacon-rolls.json
+/input/recipes/beef-ball.json
+/input/recipes/beef-barley-and-vegetable-soup-104691.json
+/input/recipes/beef-barley-soup-with-wild-mushrooms-and-parsnips-102363.json
+/input/recipes/beef-barley-soup.json
+/input/recipes/beef-barley-vegetable-soup.json
+/input/recipes/beef-basil-and-goat-cheese-lasagna-roll-ups.json
+/input/recipes/beef-bean-and-barley-stew.json
+/input/recipes/beef-bean-and-beer-chili.json
+/input/recipes/beef-black-bean-and-corn-nachos-109166.json
+/input/recipes/beef-bourguignon-1196.json
+/input/recipes/beef-bourguignon-1794.json
+/input/recipes/beef-bourguignon-56389455.json
+/input/recipes/beef-bourguignon-i.json
+/input/recipes/beef-bourguignon-ii.json
+/input/recipes/beef-bourguignon-iii.json
+/input/recipes/beef-bourguignon-recipe.json
+/input/recipes/beef-bourguignon-without-the-burgundy.json
+/input/recipes/beef-bourguignon.json
+/input/recipes/beef-bourguignonne-2012.json
+/input/recipes/beef-bourguignonne-with-steamed-potatoes.json
+/input/recipes/beef-bourguignonne.json
+/input/recipes/beef-braised-in-red-wine-235738.json
+/input/recipes/beef-braised-in-red-wine-236986.json
+/input/recipes/beef-brisket-braised-with-dried-fruit-yams-and-carrots-1611.json
+/input/recipes/beef-brisket-my-way.json
+/input/recipes/beef-brisket-recipe.json
+/input/recipes/beef-brisket-recipe1.json
+/input/recipes/beef-brisket-rub-1-recipe.json
+/input/recipes/beef-brisket-sandwiches.json
+/input/recipes/beef-brisket-with-caramelized-onions-and-merlot-sauce.json
+/input/recipes/beef-brisket-with-chipotle-tomatillo.json
+/input/recipes/beef-brisket-with-merlot-and-prunes-241853.json
+/input/recipes/beef-brisket-with-pearl-onions-and-baby-carrots-5691.json
+/input/recipes/beef-brisket-with-slow-roasted-romano-beans-and-black-olive-aioli-51204420.json
+/input/recipes/beef-broccoli-crisp-garlic-saute.json
+/input/recipes/beef-bulgogi.json
+/input/recipes/beef-burger-pie-with-cheese-puff.json
+/input/recipes/beef-burgundy-casserole.json
+/input/recipes/beef-burgundy-i.json
+/input/recipes/beef-burgundy-ii.json
+/input/recipes/beef-burgundy-iii.json
+/input/recipes/beef-burgundy-style.json
+/input/recipes/beef-cannelloni-bake.json
+/input/recipes/beef-carbonnade-27.json
+/input/recipes/beef-carpaccio-with-orange-olive-salsa-and-shaved-cheese-107677.json
+/input/recipes/beef-carpaccio.json
+/input/recipes/beef-carrot-and-edamame-stew.json
+/input/recipes/beef-cheeks-braised-in-red-wine-with-orange-zest-i-joues-de-boeuf-aux-agrumes-i-243635.json
+/input/recipes/beef-chili-five-ways.json
+/input/recipes/beef-chili-with-chipotle-chilies-and-cilantro-656.json
+/input/recipes/beef-chili-with-masa-harina-in-a-stovetop-pressure-cooker.json
+/input/recipes/beef-chili-with-masa-harina-in-an-electric-pressure-cooker.json
+/input/recipes/beef-chili-with-masa-harina.json
+/input/recipes/beef-chimichangas.json
+/input/recipes/beef-chipotle-chili.json
+/input/recipes/beef-chow-mein-232606.json
+/input/recipes/beef-consomme-with-herbed-crepes-julienne-11764.json
+/input/recipes/beef-crack-flanken-style-short-ribs.json
+/input/recipes/beef-curry-soup.json
+/input/recipes/beef-dip.json
+/input/recipes/beef-egg-rolls.json
+/input/recipes/beef-empanadas-fmf.json
+/input/recipes/beef-empanadas-recipe2.json
+/input/recipes/beef-empanadas.json
+/input/recipes/beef-enchilada-bake.json
+/input/recipes/beef-enchiladas-i.json
+/input/recipes/beef-enchiladas-ii.json
+/input/recipes/beef-enchiladas-with-spicy-red-sauce.json
+/input/recipes/beef-fajita-marinade.json
+/input/recipes/beef-fajita-salad.json
+/input/recipes/beef-fajitas-13589.json
+/input/recipes/beef-fajitas.json
+/input/recipes/beef-file-gumbo-14278.json
+/input/recipes/beef-filets.json
+/input/recipes/beef-florentine.json
+/input/recipes/beef-goulash.json
+/input/recipes/beef-green-chili-and-tomato-stew.json
+/input/recipes/beef-gulasch-356793.json
+/input/recipes/beef-gyro.json
+/input/recipes/beef-heart-braised-in-wine.json
+/input/recipes/beef-heart-en-mole.json
+/input/recipes/beef-heart-stew.json
+/input/recipes/beef-in-bay-leaf-gravy.json
+/input/recipes/beef-jerky-in-a-smoker.json
+/input/recipes/beef-jerky.json
+/input/recipes/beef-kushiyaki.json
+/input/recipes/beef-liver-bourguignonne-101469.json
+/input/recipes/beef-lo-mein.json
+/input/recipes/beef-mac-casserole.json
+/input/recipes/beef-marinade-i.json
+/input/recipes/beef-marinade-ii.json
+/input/recipes/beef-martini.json
+/input/recipes/beef-medallions-curry-cream.json
+/input/recipes/beef-medallions-in-red-wine-sauce-1550.json
+/input/recipes/beef-medallions-with-caramelized-pan.json
+/input/recipes/beef-medallions-with-cognac-sauce-100654.json
+/input/recipes/beef-medallions-with-fresh-horseradis.json
+/input/recipes/beef-medallions-with-spring-mashed-potatoes.json
+/input/recipes/beef-mushroom-and-barley-soup-235755.json
+/input/recipes/beef-mushroom-and-broccoli-stir-fry-105590.json
+/input/recipes/beef-mushroom-and-guinness-pie.json
+/input/recipes/beef-mushroom-barley-soup.json
+/input/recipes/beef-nacho-casserole.json
+/input/recipes/beef-negimaki-with-broccolini-and-rice-365831.json
+/input/recipes/beef-nilaga.json
+/input/recipes/beef-noodle-shepherds-pie.json
+/input/recipes/beef-noodle-soup.json
+/input/recipes/beef-on-weck-part-2-roast-beef.json
+/input/recipes/beef-or-chicken-marinade.json
+/input/recipes/beef-or-moose-jerky.json
+/input/recipes/beef-paillards-with-watercress-and-herb-salad-104881.json
+/input/recipes/beef-paprika-and-noodles.json
+/input/recipes/beef-paprika.json
+/input/recipes/beef-paprikas-2493.json
+/input/recipes/beef-parmesan-with-garlic-angel-hair.json
+/input/recipes/beef-parmesan-with-garlic-pasta.json
+/input/recipes/beef-pasties-with-caramelized-onions-and-stilton-cheese-351530.json
+/input/recipes/beef-peach-pie.json
+/input/recipes/beef-pepper-steak.json
+/input/recipes/beef-pho.json
+/input/recipes/beef-picadillo-chili-11337.json
+/input/recipes/beef-picadillo-puffy-tacos.json
+/input/recipes/beef-pinwheels-ii.json
+/input/recipes/beef-pinwheels-with-arugula-salad-232303.json
+/input/recipes/beef-poboys.json
+/input/recipes/beef-porterhouse-a-la-plancha.json
+/input/recipes/beef-pot-pie-i.json
+/input/recipes/beef-pot-pie-ii.json
+/input/recipes/beef-pot-pie-iii.json
+/input/recipes/beef-pot-roast.json
+/input/recipes/beef-pot-stickers-232027.json
+/input/recipes/beef-potato-house-pie-casserole.json
+/input/recipes/beef-potpies-with-yorkshire-pudding-crusts-10295.json
+/input/recipes/beef-ravioli-with-fresh-tomato-sauce.json
+/input/recipes/beef-reduction-241652.json
+/input/recipes/beef-rendang-curry.json
+/input/recipes/beef-rendang.json
+/input/recipes/beef-ribs-with-barbecue-sauce.json
+/input/recipes/beef-ribs-with-orange-and-smoked-paprika-sauce-242466.json
+/input/recipes/beef-roast-and-onion-gravy.json
+/input/recipes/beef-roast-in-red-wine-carni-arrosto.json
+/input/recipes/beef-rolls-with-ham-and-vegetables-stuffing-862.json
+/input/recipes/beef-rolls-with-parmesan-pine-nuts-olives-and-capers-107804.json
+/input/recipes/beef-salad-sandwich-filling.json
+/input/recipes/beef-samosas.json
+/input/recipes/beef-satay-with-ginger-dipping-sauce.json
+/input/recipes/beef-sates-with-peanut-sauce-234637.json
+/input/recipes/beef-sates-with-southeast-asian-sauce-12418.json
+/input/recipes/beef-shank-and-sausage-ragu-with-whole-grain-spaghetti-352589.json
+/input/recipes/beef-shanks-braised-in-soy-sauce-with-cinnamon-and-star-anise-11387.json
+/input/recipes/beef-shiitake-and-snow-pea-stir-fry-361209.json
+/input/recipes/beef-shish-kebabs-for-freezer-cooking.json
+/input/recipes/beef-short-rib-french-onion-soup.json
+/input/recipes/beef-short-ribs-recipe.json
+/input/recipes/beef-short-ribs-recipe2.json
+/input/recipes/beef-short-ribs-sauerbraten.json
+/input/recipes/beef-short-ribs-tagine-with-honey-glazed-butternut-squash-4563.json
+/input/recipes/beef-short-ribs-with-asian-flavors-108622.json
+/input/recipes/beef-short-ribs-with-cumin-butter-carrots.json
+/input/recipes/beef-sirloin-tip-roast-with-mushrooms.json
+/input/recipes/beef-skewers-with-fresh-lime-herb-sauce.json
+/input/recipes/beef-skewers-with-onion-ragu.json
+/input/recipes/beef-soft-tacos-with-mango-salsa.json
+/input/recipes/beef-spice-rub-353610.json
+/input/recipes/beef-steaks-with-peppercorn-sauce-2371.json
+/input/recipes/beef-stew-i.json
+/input/recipes/beef-stew-ii.json
+/input/recipes/beef-stew-iii.json
+/input/recipes/beef-stew-in-the-crock-pot-51262880.json
+/input/recipes/beef-stew-iv.json
+/input/recipes/beef-stew-js.json
+/input/recipes/beef-stew-recipe.json
+/input/recipes/beef-stew-recipe3.json
+/input/recipes/beef-stew-v.json
+/input/recipes/beef-stew-vi.json
+/input/recipes/beef-stew-with-ale.json
+/input/recipes/beef-stew-with-bacon.json
+/input/recipes/beef-stew-with-chestnuts.json
+/input/recipes/beef-stew-with-chocolate-recipe.json
+/input/recipes/beef-stew-with-curry-and-lemongrass-5819.json
+/input/recipes/beef-stew-with-dumplings.json
+/input/recipes/beef-stew-with-herbed-dumplings-100984.json
+/input/recipes/beef-stew-with-mushrooms-shallots-and-potatoes-104155.json
+/input/recipes/beef-stew-with-root-vegetables-recipe.json
+/input/recipes/beef-stew-with-stout-1936.json
+/input/recipes/beef-stew-with-turnips-and-greens.json
+/input/recipes/beef-stew-with-turnips-beef-bourguignonne.json
+/input/recipes/beef-stew.json
+/input/recipes/beef-stewganoff.json
+/input/recipes/beef-stir-fry-with-black-bean-sauce.json
+/input/recipes/beef-stir-fry-with-peanut-sauce.json
+/input/recipes/beef-stir-fry.json
+/input/recipes/beef-stock-108710.json
+/input/recipes/beef-stock-231227.json
+/input/recipes/beef-stock.json
+/input/recipes/beef-stroganoff-233247.json
+/input/recipes/beef-stroganoff-i.json
+/input/recipes/beef-stroganoff-ii.json
+/input/recipes/beef-stroganoff-iii.json
+/input/recipes/beef-stroganoff-recipe.json
+/input/recipes/beef-stroganoff-with-noodles.json
+/input/recipes/beef-stroganoff-with-tomatoes-107484.json
+/input/recipes/beef-stroganoff-with-white-wine.json
+/input/recipes/beef-stroganoff.json
+/input/recipes/beef-stroganov-105587.json
+/input/recipes/beef-stuffed-zucchini.json
+/input/recipes/beef-sukiyaki-with-noodles.json
+/input/recipes/beef-sukiyaki.json
+/input/recipes/beef-summer-sausage.json
+/input/recipes/beef-taco-noodle-bake.json
+/input/recipes/beef-taco-noodle-casserole.json
+/input/recipes/beef-taco-salad-with-chunky-tomato-dressing-recipe.json
+/input/recipes/beef-taco-skillet.json
+/input/recipes/beef-tacos.json
+/input/recipes/beef-tagliata-with-radicchio-and-arugula-236848.json
+/input/recipes/beef-tamales.json
+/input/recipes/beef-tartare.json
+/input/recipes/beef-tataki-with-vegetable-slaw-and-ponzu.json
+/input/recipes/beef-tataki.json
+/input/recipes/beef-tenderloin-and-pearl-onion-skewers-233324.json
+/input/recipes/beef-tenderloin-asturias.json
+/input/recipes/beef-tenderloin-canapes.json
+/input/recipes/beef-tenderloin-in-a-port-shiitake-re.json
+/input/recipes/beef-tenderloin-in-creamy-porcini-sau.json
+/input/recipes/beef-tenderloin-in-herbed-salt-crust-107345.json
+/input/recipes/beef-tenderloin-medallions-with-potato-risotto-357259.json
+/input/recipes/beef-tenderloin-mushroom-ragout.json
+/input/recipes/beef-tenderloin-salad-2514.json
+/input/recipes/beef-tenderloin-salad-with-tomatoes-and-avocado.json
+/input/recipes/beef-tenderloin-shallot-syrah.json
+/input/recipes/beef-tenderloin-steaks-on-potato-galettes-with-mustard-sauce-102422.json
+/input/recipes/beef-tenderloin-steaks-stuffed-with-morels-860.json
+/input/recipes/beef-tenderloin-steaks-topped-with-ho.json
+/input/recipes/beef-tenderloin-steaks-with-mustard-cognac-sauce-236192.json
+/input/recipes/beef-tenderloin-steaks-with-port-rosemary-sauce-268.json
+/input/recipes/beef-tenderloin-steaks-with-smoky-bacon-bourbon-sauce-103261.json
+/input/recipes/beef-tenderloin-stuffed-with-lobster.json
+/input/recipes/beef-tenderloin-with-bordelaise-sauce-caramelized-carrots-and-sh.json
+/input/recipes/beef-tenderloin-with-garlic-and-brandy-5861.json
+/input/recipes/beef-tenderloin-with-garlic-horseradish-cream-230745.json
+/input/recipes/beef-tenderloin-with-ginger-shiitake.json
+/input/recipes/beef-tenderloin-with-goat-cheese-sauce-973.json
+/input/recipes/beef-tenderloin-with-morels-and-tarragon-marsala-sauce-351533.json
+/input/recipes/beef-tenderloin-with-mushrooms-and-espagnole-sauce-231181.json
+/input/recipes/beef-tenderloin-with-pinot-noir.json
+/input/recipes/beef-tenderloin-with-port-balsamic-sauce-5808.json
+/input/recipes/beef-tenderloin-with-red-wine-and-marrow-sauce-105500.json
+/input/recipes/beef-tenderloin-with-red-wine-sauce-creamed-spinach-and-truffled-french-fries-230635.json
+/input/recipes/beef-tenderloin-with-roasted-shallots-bacon-and-port-4542.json
+/input/recipes/beef-tenderloin-with-roasted-shallots.json
+/input/recipes/beef-tenderloin-with-salsa-verde-4254.json
+/input/recipes/beef-tenderloin-with-shallot-and-red-wine-reduction.json
+/input/recipes/beef-tenderloin-with-smoked-paprika-mayonnaise-242869.json
+/input/recipes/beef-tenderloin-with-spring-vegetables-2071.json
+/input/recipes/beef-tenderloins-with-mushroom-garlic.json
+/input/recipes/beef-teppanyaki.json
+/input/recipes/beef-teriyaki.json
+/input/recipes/beef-tip-salad-topping.json
+/input/recipes/beef-tips-and-gravy.json
+/input/recipes/beef-tips-and-merlot-gravy-with-beef.json
+/input/recipes/beef-tips-and-noodles.json
+/input/recipes/beef-tips-burgundy.json
+/input/recipes/beef-tips.json
+/input/recipes/beef-tortellini-in-broth.json
+/input/recipes/beef-vegetable-and-barley-soup-104186.json
+/input/recipes/beef-vegetable-and-wild-mushroom-soup-241129.json
+/input/recipes/beef-vindaloo.json
+/input/recipes/beef-vino-puff.json
+/input/recipes/beef-wellington.json
+/input/recipes/beef-wellingtons-with-gorgonzola-14632.json
+/input/recipes/beef-wellingtons.json
+/input/recipes/beef-with-caramelized-shallots.json
+/input/recipes/beef-with-ginger-and-caramelized-onions.json
+/input/recipes/beef-with-green-onion.json
+/input/recipes/beef-with-mushrooms-and-barley.json
+/input/recipes/beef-with-mushrooms-and-glazed-onions-5347.json
+/input/recipes/beef-with-onions-watercress.json
+/input/recipes/beef-with-vegetables.json
+/input/recipes/beef-yakitori.json
+/input/recipes/beefaroni.json
+/input/recipes/beefburger-parcels.json
+/input/recipes/beefs-portuguese-style.json
+/input/recipes/beefsteak-bismarck-101728.json
+/input/recipes/beefsteak-tomato-butterhead-lettuce-and-bacon-with-blue-cheese-dressing-354962.json
+/input/recipes/beefy-baked-ravioli.json
+/input/recipes/beefy-bloody-caesar.json
+/input/recipes/beefy-broccoli-cheddar-burritos.json
+/input/recipes/beefy-cabbage-stew.json
+/input/recipes/beefy-cheese-dip.json
+/input/recipes/beefy-cheesy-pasta.json
+/input/recipes/beefy-chinese-dumplings.json
+/input/recipes/beefy-italian-ramen-skillet.json
+/input/recipes/beefy-lasagna-roll-ups.json
+/input/recipes/beefy-lentil-vegetable-soup.json
+/input/recipes/beefy-manicotti.json
+/input/recipes/beefy-mushroom-barley-soup.json
+/input/recipes/beefy-naked-burrito-skillet.json
+/input/recipes/beefy-oven-packets.json
+/input/recipes/beefy-southwestern-corn-pudding-casse.json
+/input/recipes/beefy-spanish-rice.json
+/input/recipes/beefy-tomato-soup.json
+/input/recipes/beefy-vegetable-soup.json
+/input/recipes/beer-acha-battered-fish.json
+/input/recipes/beer-americano.json
+/input/recipes/beer-and-a-smoke-51156840.json
+/input/recipes/beer-and-bourbon-pulled-pork-sandwich.json
+/input/recipes/beer-and-brown-sugar-steak-marinade.json
+/input/recipes/beer-and-gouda-and-soup.json
+/input/recipes/beer-and-horseradish-mustard-355236.json
+/input/recipes/beer-and-maple-lentil-stew.json
+/input/recipes/beer-and-molasses-barbecue-sauce-2287.json
+/input/recipes/beer-and-onion-braised-chicken-carbonnade-351033.json
+/input/recipes/beer-and-soy-sauce-chicken.json
+/input/recipes/beer-baked-irish-beef.json
+/input/recipes/beer-basted-chicken-with-asian-flavors-4507.json
+/input/recipes/beer-basted-rabbit.json
+/input/recipes/beer-batter-cauliflower.json
+/input/recipes/beer-batter-coconut-shrimp.json
+/input/recipes/beer-batter-crepes-i.json
+/input/recipes/beer-batter-crepes-ii.json
+/input/recipes/beer-batter-crepes-with-banana-cream.json
+/input/recipes/beer-batter-deep-fried-dill-pickles.json
+/input/recipes/beer-batter-fish-fillets.json
+/input/recipes/beer-batter-fish-made-great.json
+/input/recipes/beer-batter-for-fish.json
+/input/recipes/beer-batter-fried-kale-11643.json
+/input/recipes/beer-batter-onion-rings.json
+/input/recipes/beer-batter-tempura-14703.json
+/input/recipes/beer-batter-waffles.json
+/input/recipes/beer-batter.json
+/input/recipes/beer-battered-asparagus-231637.json
+/input/recipes/beer-battered-catfish-on-vinegar-slaw-105980.json
+/input/recipes/beer-battered-chicken.json
+/input/recipes/beer-battered-cod.json
+/input/recipes/beer-battered-fish-with-smoked-paprika-mayonnaise-233977.json
+/input/recipes/beer-battered-fried-vegetables.json
+/input/recipes/beer-battered-onion-rings.json
+/input/recipes/beer-beef-stew-ii.json
+/input/recipes/beer-beef-stew.json
+/input/recipes/beer-biscuits.json
+/input/recipes/beer-boiled-shrimp.json
+/input/recipes/beer-braised-bbq-pork-butt-recipe.json
+/input/recipes/beer-braised-beef-and-onions-351440.json
+/input/recipes/beer-braised-beef-stew.json
+/input/recipes/beer-braised-bison-brisket-with-root.json
+/input/recipes/beer-braised-brisket-with-onions-107586.json
+/input/recipes/beer-braised-brisket-with-root-vegetables-13161.json
+/input/recipes/beer-braised-cabbage.json
+/input/recipes/beer-braised-carnitas-51143080.json
+/input/recipes/beer-braised-chicken-tacos.json
+/input/recipes/beer-braised-holiday-top-of-the-rib-51206830.json
+/input/recipes/beer-braised-hot-dogs-with-braised-sauerkraut-353818.json
+/input/recipes/beer-braised-irish-stew-and-colcannon.json
+/input/recipes/beer-braised-pork-belly-51259370.json
+/input/recipes/beer-braised-pork-loin.json
+/input/recipes/beer-braised-sausages-and-sauerkraut-11382.json
+/input/recipes/beer-braised-turnips.json
+/input/recipes/beer-brats.json
+/input/recipes/beer-bread-i.json
+/input/recipes/beer-bread-ii.json
+/input/recipes/beer-brined-grilled-pork-chops-105298.json
+/input/recipes/beer-brined-pork-chops.json
+/input/recipes/beer-brisket.json
+/input/recipes/beer-burgers.json
+/input/recipes/beer-butt-chicken.json
+/input/recipes/beer-butt-rosemary-chicken.json
+/input/recipes/beer-cake-i.json
+/input/recipes/beer-cake-ii.json
+/input/recipes/beer-can-cabbage-sandwiches.json
+/input/recipes/beer-can-cabbage.json
+/input/recipes/beer-can-chicken-102216.json
+/input/recipes/beer-can-chicken-51175350.json
+/input/recipes/beer-can-chicken-recipe.json
+/input/recipes/beer-can-chicken-texas-style.json
+/input/recipes/beer-can-chicken.json
+/input/recipes/beer-cheese-dip-from-snack-factory.json
+/input/recipes/beer-cheese-dip-i.json
+/input/recipes/beer-cheese-dip-ii.json
+/input/recipes/beer-cheese-fondue-51194210.json
+/input/recipes/beer-cheese-fondue.json
+/input/recipes/beer-cheese-philly-steak-casserole.json
+/input/recipes/beer-cheese-pretzel-and-dip.json
+/input/recipes/beer-cheese-pretzel-dip.json
+/input/recipes/beer-cheese-soup-i.json
+/input/recipes/beer-cheese-soup-ii.json
+/input/recipes/beer-cheese-soup-iii.json
+/input/recipes/beer-cheese-soup-iv.json
+/input/recipes/beer-cheese-soup-v.json
+/input/recipes/beer-cheese-soup-vi.json
+/input/recipes/beer-cheese-soup-vii.json
+/input/recipes/beer-cheese-soup.json
+/input/recipes/beer-chicken.json
+/input/recipes/beer-chops-i.json
+/input/recipes/beer-chops-ii.json
+/input/recipes/beer-cooked-chicken.json
+/input/recipes/beer-cookies.json
+/input/recipes/beer-crackers-topped-with-garlic-and-three-cheeses-5904.json
+/input/recipes/beer-dip-i.json
+/input/recipes/beer-dip-ii.json
+/input/recipes/beer-dip.json
+/input/recipes/beer-glazed-brats-and-sauerkraut.json
+/input/recipes/beer-lime-grilled-chicken.json
+/input/recipes/beer-margarita.json
+/input/recipes/beer-margaritas-201144.json
+/input/recipes/beer-margaritas.json
+/input/recipes/beer-marinated-deerelkmoose-steak.json
+/input/recipes/beer-marinated-pork-tenderloin-with-red-cabbage-51149030.json
+/input/recipes/beer-marinated-steaks-with-peppercorn-sauce-103504.json
+/input/recipes/beer-marinated-tri-tip-with-blue-cheese-wild-mushrooms-and-onions-232379.json
+/input/recipes/beer-mustard.json
+/input/recipes/beer-nut-cookies.json
+/input/recipes/beer-orzo-and-chicken.json
+/input/recipes/beer-pancakes.json
+/input/recipes/beer-pizza.json
+/input/recipes/beer-pretzel-caramels-recipe.json
+/input/recipes/beer-pulled-pork.json
+/input/recipes/beer-roasted-lime-chicken.json
+/input/recipes/beer-rolls.json
+/input/recipes/beer-sausage.json
+/input/recipes/beer-sauteed-shrimp.json
+/input/recipes/beer-simmered-beans.json
+/input/recipes/beer-simmered-grilled-sausages-105455.json
+/input/recipes/beer-spice-cake.json
+/input/recipes/beer-steak.json
+/input/recipes/beer-sun-dried-tomato-and-olive-quick-bread-13163.json
+/input/recipes/beer-syrup.json
+/input/recipes/beerbecue-beef-flank-steak.json
+/input/recipes/beergarita.json
+/input/recipes/beermosa.json
+/input/recipes/bees-knees-200101.json
+/input/recipes/bees-knees-200473.json
+/input/recipes/bees-knees-cocktail.json
+/input/recipes/bees-knees-ii.json
+/input/recipes/bees-mac-and-cheese-bake.json
+/input/recipes/beet-and-arugula-salad-10179.json
+/input/recipes/beet-and-arugula-salad.json
+/input/recipes/beet-and-asian-pear-salad-with-baby-greens-10031.json
+/input/recipes/beet-and-balsamic-vinaigrette-salad.json
+/input/recipes/beet-and-berry-smoothie.json
+/input/recipes/beet-and-braised-beef-soup-231229.json
+/input/recipes/beet-and-cabbage-borscht-10922.json
+/input/recipes/beet-and-cabbage-borscht-5109.json
+/input/recipes/beet-and-cabbage-salads-358592.json
+/input/recipes/beet-and-carrot-cake.json
+/input/recipes/beet-and-carrot-lentil-salad.json
+/input/recipes/beet-and-carrot-salad-with-curry-dressing-and-pistachios.json
+/input/recipes/beet-and-cheddar-risotto.json
+/input/recipes/beet-and-cucumber-salad-with-creamy-horseradish-dressing-107138.json
+/input/recipes/beet-and-cucumber-salad.json
+/input/recipes/beet-and-endive-salad-2103.json
+/input/recipes/beet-and-fennel-salad-with-goat-chees.json
+/input/recipes/beet-and-feta-salad-230739.json
+/input/recipes/beet-and-goat-cheese-salad-with-pistachios-107426.json
+/input/recipes/beet-and-goat-cheese-tartines-243614.json
+/input/recipes/beet-and-jicama-on-endive-with-garlic-yogurt-dressing-102252.json
+/input/recipes/beet-and-pear-napoleons-with-ginger-juice-vinaigrette-355550.json
+/input/recipes/beet-and-pear-puree.json
+/input/recipes/beet-and-potato-salad-328.json
+/input/recipes/beet-and-sugar-snap-pea-salad-106505.json
+/input/recipes/beet-and-sunflower-salad.json
+/input/recipes/beet-and-tangerine-salad-with-cranberry-dressing-362269.json
+/input/recipes/beet-and-walnut-salad-15131.json
+/input/recipes/beet-and-yogurt-salad.json
+/input/recipes/beet-avocado-and-pink-grapefruit-salad-with-sherry-dressing-104308.json
+/input/recipes/beet-bean-and-apple-salad.json
+/input/recipes/beet-carpaccio-107340.json
+/input/recipes/beet-carpaccio-with-goat-cheese-and-arugula-239246.json
diff --git a/serverless-fleets/data/input/inferencing/batches/6.txt b/serverless-fleets/data/input/inferencing/batches/6.txt
new file mode 100644
index 000000000..a91952a8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/batches/6.txt
@@ -0,0 +1,1000 @@
+/input/recipes/beet-carpaccio-with-goat-cheese-and-mint-vinaigrette-107899.json
+/input/recipes/beet-carrot-almond-ginger-and-spi.json
+/input/recipes/beet-carrot-and-apple-juice-with-ginger-366712.json
+/input/recipes/beet-chickpea-and-almond-dip-with-pita-chips-235139.json
+/input/recipes/beet-chips-14589.json
+/input/recipes/beet-chips-with-curried-sour-cream-109510.json
+/input/recipes/beet-chutney-355755.json
+/input/recipes/beet-cucumber-and-sweet-onion-salad-with-dijon-honey-dressing-106820.json
+/input/recipes/beet-cured-lox-51237050.json
+/input/recipes/beet-cured-salmon.json
+/input/recipes/beet-fennel-and-mandarin-orange-sala.json
+/input/recipes/beet-ginger-and-coconut-milk-soup-51188420.json
+/input/recipes/beet-greens-and-baby-spinach-with-red.json
+/input/recipes/beet-greens-and-green-beans-with-toma.json
+/input/recipes/beet-greens-and-noodles.json
+/input/recipes/beet-greens-and-zucchini-tart.json
+/input/recipes/beet-horseradish-sauce-109339.json
+/input/recipes/beet-infused-vodka.json
+/input/recipes/beet-mint-and-goat-cheese-salad-100834.json
+/input/recipes/beet-orange-and-apple-salad.json
+/input/recipes/beet-puree.json
+/input/recipes/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-354390.json
+/input/recipes/beet-red-onion-and-horseradish-relish-3144.json
+/input/recipes/beet-red-raspberry-smoothie.json
+/input/recipes/beet-rhubarb-and-orange-salad-357916.json
+/input/recipes/beet-risotto-56389492.json
+/input/recipes/beet-salad-on-a-stick.json
+/input/recipes/beet-salad-recipe.json
+/input/recipes/beet-salad-with-almond-butter-and-gorgonzola-bomboloni-240245.json
+/input/recipes/beet-salad-with-goat-cheese.json
+/input/recipes/beet-salad-with-miso-and-black-sesame-51209640.json
+/input/recipes/beet-salad-with-plums-and-goat-cheese-103486.json
+/input/recipes/beet-salad-with-ricotta-salata-and-black-olive-croutons-108658.json
+/input/recipes/beet-salad.json
+/input/recipes/beet-soup-with-horseradish-cream-237997.json
+/input/recipes/beet-soup.json
+/input/recipes/beet-stump-pot.json
+/input/recipes/beet-summer-salad.json
+/input/recipes/beet-surprise-cake.json
+/input/recipes/beet-walnut-and-gorgonzola-salad-1030.json
+/input/recipes/beet-walnut-and-prune-salad.json
+/input/recipes/beet-watercress-salad-farm-eggs.json
+/input/recipes/beet-white-bean-salad.json
+/input/recipes/beet-yogurt-with-herbs-51169090.json
+/input/recipes/beetroot-aloo-koora.json
+/input/recipes/beetroot-hummus.json
+/input/recipes/beetroot-relish.json
+/input/recipes/beets-and-greens.json
+/input/recipes/beets-in-orange-sauce-1267.json
+/input/recipes/beets-on-the-grill.json
+/input/recipes/beets-with-balsamic-vinegar-243628.json
+/input/recipes/beets-with-goat-cheese-nigella-seeds-and-pistachios-51260310.json
+/input/recipes/beets-with-mandarin-oranges.json
+/input/recipes/beets-with-mint-and-yogurt-102459.json
+/input/recipes/beets-with-onion-and-cumin.json
+/input/recipes/beets-with-orange-and-ginger.json
+/input/recipes/beets-with-pecorino-pecans-and-shishito-peppers.json
+/input/recipes/beets-with-stout-and-sauteed-beet-greens-10357.json
+/input/recipes/beets.json
+/input/recipes/beezies-black-bean-soup.json
+/input/recipes/beghrir-moroccan-pancakes.json
+/input/recipes/beginner-chicken-and-dumplings.json
+/input/recipes/beignets.json
+/input/recipes/beijinho-de-coco-coconut-little-kiss.json
+/input/recipes/bekkis-mexican-egg-rolls.json
+/input/recipes/beks-minestrone-soup.json
+/input/recipes/belas-potato-and-white-bean-chowder.json
+/input/recipes/belas-stuffed-red-bell-peppers.json
+/input/recipes/belgian-beef-stew.json
+/input/recipes/belgian-beer-and-onion-beef.json
+/input/recipes/belgian-christmas-cookies.json
+/input/recipes/belgian-endive-and-apple-salad-with-cranberry-vinaigrette-102519.json
+/input/recipes/belgian-endive-and-walnut-salad-em-insalata-belga-e-noci-em-51206030.json
+/input/recipes/belgian-endive-au-gratin.json
+/input/recipes/belgian-endive-fuyu-persimmon-and-baby-spinach-salad-with-honey-mustard-vinaigrette-236129.json
+/input/recipes/belgian-iron-cookies.json
+/input/recipes/belgian-leek-tart-with-aged-goat-cheese-em-flamiche-aux-poireaux-em-350098.json
+/input/recipes/belgian-squirrel.json
+/input/recipes/belgian-tomatoes-20066.json
+/input/recipes/belgian-waffles.json
+/input/recipes/belgium-beef-stew.json
+/input/recipes/belize-honey-bbq-sauce.json
+/input/recipes/belize-style-sweet-potato-pudding-352370.json
+/input/recipes/belizean-bread-pudding.json
+/input/recipes/belizean-chicken-stew.json
+/input/recipes/belizean-rice-and-beans.json
+/input/recipes/bell-pepper-and-cheddar-frittata-107913.json
+/input/recipes/bell-pepper-and-dried-apricot-chutney-107375.json
+/input/recipes/bell-pepper-and-goat-cheese-strata-51137030.json
+/input/recipes/bell-pepper-and-lemon-salmon.json
+/input/recipes/bell-pepper-and-rice-pilaf-4425.json
+/input/recipes/bell-pepper-and-tomato-relish-102540.json
+/input/recipes/bell-pepper-cabbage-salad.json
+/input/recipes/bell-pepper-frittata.json
+/input/recipes/bell-pepper-red-onion-and-goat-cheese-pizza-232538.json
+/input/recipes/bell-pepper-relish-2680.json
+/input/recipes/bell-pepper-tomato-and-potato-india.json
+/input/recipes/bell-peppers-with-shrimp-and-coconut-rice-51203830.json
+/input/recipes/bellas-brussels-sprouts-with-bacon.json
+/input/recipes/bellas-eggnog-frosting.json
+/input/recipes/bellas-mac-and-cheese.json
+/input/recipes/bellas-rosemary-red-potatoes.json
+/input/recipes/belle-adorn-salsa.json
+/input/recipes/belle-and-chrons-spinach-and-mushroo.json
+/input/recipes/bellepeppers-orzo-and-wild-rice-sala.json
+/input/recipes/belles-baked-beans.json
+/input/recipes/belles-hamburger-buns.json
+/input/recipes/bellini-meanie-martini.json
+/input/recipes/bellini-slushie.json
+/input/recipes/belly-acres-better-burger.json
+/input/recipes/bellyful-of-barbecued-bananas.json
+/input/recipes/belt-bacon-egg-lettuce-and-tomato.json
+/input/recipes/ben-lippen-school-coffee-cake-mrs-h.json
+/input/recipes/bengaladumpa-vepudu-potato-stir-fry.json
+/input/recipes/bengali-5-spice.json
+/input/recipes/bengali-chicken-curry-with-potatoes.json
+/input/recipes/bengali-dhal.json
+/input/recipes/bengali-style-fish-in-yogurt-curry-367030.json
+/input/recipes/benne-cookies.json
+/input/recipes/benne-wafers.json
+/input/recipes/bennett-200475.json
+/input/recipes/bennos-bacon-potato-salad.json
+/input/recipes/bennys-famous-jalapeno-poppers.json
+/input/recipes/bennys-potato-salad.json
+/input/recipes/bens-bearnaise-sauce.json
+/input/recipes/bens-chunky-applesauce-2732.json
+/input/recipes/bens-seafood-dip.json
+/input/recipes/bens-sweet-potato-casserole.json
+/input/recipes/berber-bread.json
+/input/recipes/berbere-crusted-rack-of-lamb-104014.json
+/input/recipes/berbere-ethiopian-spice.json
+/input/recipes/berbere-spice-blend.json
+/input/recipes/berdeans-cube-steak.json
+/input/recipes/bergen-fish-soup-234996.json
+/input/recipes/berliner-kranzer.json
+/input/recipes/bermuda-fish-chowder.json
+/input/recipes/bermuda-rose-200476.json
+/input/recipes/bermuda-spinach-salad.json
+/input/recipes/bernies-big-batch-apple-pie-in-a-ja.json
+/input/recipes/berries-and-cream-shortcake-on-the-go.json
+/input/recipes/berries-and-cream.json
+/input/recipes/berries-and-rum-51240230.json
+/input/recipes/berries-with-geranium-cream-232323.json
+/input/recipes/berries-with-ricotta-cream-171.json
+/input/recipes/berry-almond-bars.json
+/input/recipes/berry-and-banana-frullato-230687.json
+/input/recipes/berry-and-ricotta-slice-56389417.json
+/input/recipes/berry-and-tarragon-pavlova-51170310.json
+/input/recipes/berry-apricot-smoothie.json
+/input/recipes/berry-baked-oatmeal.json
+/input/recipes/berry-banana-and-almond-butter-blis.json
+/input/recipes/berry-beet-mint-lime-and-chia-seed-smoothie.json
+/input/recipes/berry-berry-streusel-bars-775.json
+/input/recipes/berry-berry-sundaes-104165.json
+/input/recipes/berry-best-blackberry-cobbler.json
+/input/recipes/berry-bloody-smoothie.json
+/input/recipes/berry-blue-corn-muffins.json
+/input/recipes/berry-brandy-toddies-with-raspberries-and-cream-233907.json
+/input/recipes/berry-bread-pudding-with-brown-sugar.json
+/input/recipes/berry-breakfast-cobbler.json
+/input/recipes/berry-burst-sorbet.json
+/input/recipes/berry-cheesecake-trifle.json
+/input/recipes/berry-chocolate-candy-bar-smoothie.json
+/input/recipes/berry-cobbler-51113020.json
+/input/recipes/berry-cobbler.json
+/input/recipes/berry-coconut-and-meringue-pie-51109000.json
+/input/recipes/berry-coconut-smoothie.json
+/input/recipes/berry-compote-with-crispy-won-ton-strips-and-vanilla-ice-cream-103735.json
+/input/recipes/berry-cordial.json
+/input/recipes/berry-cornmeal-cake.json
+/input/recipes/berry-cornmeal-muffins.json
+/input/recipes/berry-cranberry-sauce.json
+/input/recipes/berry-cream-dream.json
+/input/recipes/berry-crumb-bars.json
+/input/recipes/berry-custard-pie-recipe.json
+/input/recipes/berry-custard-pie.json
+/input/recipes/berry-dangerous-fix-cocktail-56389841.json
+/input/recipes/berry-delicious.json
+/input/recipes/berry-fruit-salad.json
+/input/recipes/berry-good-coffee-cake.json
+/input/recipes/berry-good-french-toast-bake.json
+/input/recipes/berry-good-sandwich.json
+/input/recipes/berry-good-smoothie-ii.json
+/input/recipes/berry-good-smoothie.json
+/input/recipes/berry-lemonade-sangria.json
+/input/recipes/berry-mallow-yam-bake.json
+/input/recipes/berry-mango-milkshake.json
+/input/recipes/berry-maple-yogurt-cup.json
+/input/recipes/berry-nana-soy-smoothie.json
+/input/recipes/berry-napoleons-1317.json
+/input/recipes/berry-nice-ice-235554.json
+/input/recipes/berry-oatmeal-muffins.json
+/input/recipes/berry-orange-sangria.json
+/input/recipes/berry-parfait-354789.json
+/input/recipes/berry-patch-smoothie.json
+/input/recipes/berry-puffs-with-orange-muscat-cream-105430.json
+/input/recipes/berry-punch-parfaits.json
+/input/recipes/berry-refresher.json
+/input/recipes/berry-rhubarb-pie.json
+/input/recipes/berry-rose-sangria-232337.json
+/input/recipes/berry-rum-punch-232366.json
+/input/recipes/berry-saft.json
+/input/recipes/berry-shooters.json
+/input/recipes/berry-smoothie-bowl.json
+/input/recipes/berry-smoothie-from-carnation-breakfa.json
+/input/recipes/berry-soup.json
+/input/recipes/berry-spinach-salad.json
+/input/recipes/berry-streusel-pie-106866.json
+/input/recipes/berry-surprise.json
+/input/recipes/berry-tart-with-ginger-cream-106760.json
+/input/recipes/berry-tart-with-mascarpone-cream-15182.json
+/input/recipes/berry-tiramisu-243069.json
+/input/recipes/berry-toast-cups-232634.json
+/input/recipes/berry-trifle.json
+/input/recipes/berry-vinegar.json
+/input/recipes/berry-vodka-cooler-201175.json
+/input/recipes/berry-walnut-cereal-366811.json
+/input/recipes/berry-yogurt-crunch.json
+/input/recipes/berry-yogurt-smoothie-201222.json
+/input/recipes/berrylicious-frozen-sangria-slush.json
+/input/recipes/berrymisu-104848.json
+/input/recipes/berthas-big-bourbon-bundt-cake.json
+/input/recipes/berthas-blueberry-dumplings.json
+/input/recipes/berthas-pecan-cream-pie.json
+/input/recipes/besan-gram-flour-halwa.json
+/input/recipes/besan-laddu.json
+/input/recipes/besan-ladoo.json
+/input/recipes/bessys-zesty-grilled-garlic-herb-chi.json
+/input/recipes/best-100-calorie-blueberry-muffins.json
+/input/recipes/best-all-purpose-gluten-free-flour-bl.json
+/input/recipes/best-apple-crisp-ever.json
+/input/recipes/best-apple-crumble.json
+/input/recipes/best-apple-pie.json
+/input/recipes/best-apple-salad.json
+/input/recipes/best-bacon-appetizer.json
+/input/recipes/best-bacon-wrapped-water-chestnuts.json
+/input/recipes/best-baconless-broccoli-salad.json
+/input/recipes/best-baconless-spinach-salad-dressing.json
+/input/recipes/best-baked-chicken.json
+/input/recipes/best-baked-french-fries.json
+/input/recipes/best-bananabanana-nut-ice-cream-ever.json
+/input/recipes/best-barbecued-beef.json
+/input/recipes/best-barbequed-burgers.json
+/input/recipes/best-basic-sweet-bread.json
+/input/recipes/best-bbq-rub-in-texas.json
+/input/recipes/best-bbq-shrimp-ever.json
+/input/recipes/best-bean-salad.json
+/input/recipes/best-beef-and-broccoli.json
+/input/recipes/best-beef-chow-mein.json
+/input/recipes/best-beef-dip-ever.json
+/input/recipes/best-beef-enchiladas.json
+/input/recipes/best-beef-stroganoff.json
+/input/recipes/best-beer-cheese-soup.json
+/input/recipes/best-beet-salad.json
+/input/recipes/best-benedictine-spread.json
+/input/recipes/best-big-fat-chewy-chocolate-chip-c.json
+/input/recipes/best-bircher-muesli.json
+/input/recipes/best-black-beans.json
+/input/recipes/best-blueberry-buckle.json
+/input/recipes/best-bobotie.json
+/input/recipes/best-boozy-eggnog.json
+/input/recipes/best-bourbon-chicken.json
+/input/recipes/best-braised-balsamic-pot-roast.json
+/input/recipes/best-bread-machine-bread.json
+/input/recipes/best-bread-pudding-with-vanilla-sauce.json
+/input/recipes/best-breakfast-casserole.json
+/input/recipes/best-breakfast-cookie.json
+/input/recipes/best-breakfast-salsa.json
+/input/recipes/best-breakfast-sausage-balls-ever.json
+/input/recipes/best-bresslin-pasta-casserole-done-c.json
+/input/recipes/best-brioche-french-toast.json
+/input/recipes/best-broccoli-cheddar-soup.json
+/input/recipes/best-broccoli-salad-ever.json
+/input/recipes/best-broccoli-salad.json
+/input/recipes/best-brownies-ever.json
+/input/recipes/best-brownies.json
+/input/recipes/best-bruschetta-ever.json
+/input/recipes/best-buckwheat-pancakes.json
+/input/recipes/best-buckwheat-salad.json
+/input/recipes/best-bulgoki---korean-barbeque-beef.json
+/input/recipes/best-burger-ever.json
+/input/recipes/best-burger-sauce.json
+/input/recipes/best-burgers-ever.json
+/input/recipes/best-burgers-yet.json
+/input/recipes/best-burritos.json
+/input/recipes/best-buttercream-frosting.json
+/input/recipes/best-buttermilk-biscuits.json
+/input/recipes/best-butternut-squash-soup-ever.json
+/input/recipes/best-carolina-bbq-meat-sauce.json
+/input/recipes/best-carrot-cake-ever.json
+/input/recipes/best-carrot-cake.json
+/input/recipes/best-cauliflower-soup.json
+/input/recipes/best-cheese-dip.json
+/input/recipes/best-cheesecake-on-earth.json
+/input/recipes/best-cheesy-broccoli-soup.json
+/input/recipes/best-cherry-cheesecake.json
+/input/recipes/best-cherry-pie.json
+/input/recipes/best-chicken-ever.json
+/input/recipes/best-chicken-pasta-salad.json
+/input/recipes/best-chicken-quiche.json
+/input/recipes/best-chicken-salad-ever-i.json
+/input/recipes/best-chicken-salad-ever-ii.json
+/input/recipes/best-chicken-salad-ever.json
+/input/recipes/best-chicken-salad-sandwich.json
+/input/recipes/best-chocolate-cake.json
+/input/recipes/best-chocolate-chip-cookies.json
+/input/recipes/best-chocolate-chippers.json
+/input/recipes/best-chocolate-frosting.json
+/input/recipes/best-chocolate-pound-cake.json
+/input/recipes/best-cioppino.json
+/input/recipes/best-city-chicken.json
+/input/recipes/best-cocktail-meatballs.json
+/input/recipes/best-cranberry-chicken.json
+/input/recipes/best-cranberry-orange-relish.json
+/input/recipes/best-cranberry-relish-107554.json
+/input/recipes/best-cream-of-broccoli-and-potato-sou.json
+/input/recipes/best-cream-of-broccoli-soup.json
+/input/recipes/best-cream-of-potato-soup.json
+/input/recipes/best-croutons-ever.json
+/input/recipes/best-damn-chili.json
+/input/recipes/best-darn-minestrone-soup-around.json
+/input/recipes/best-date-squares-ever.json
+/input/recipes/best-easy-chicken-croquettes.json
+/input/recipes/best-egg-rolls.json
+/input/recipes/best-ever-banana-bread-from-i-cant-b.json
+/input/recipes/best-ever-banana-bread.json
+/input/recipes/best-ever-barbecued-ribs-51104600.json
+/input/recipes/best-ever-beef-marinade.json
+/input/recipes/best-ever-beef-stew.json
+/input/recipes/best-ever-blt-wrap-355089.json
+/input/recipes/best-ever-blueberry-cobbler.json
+/input/recipes/best-ever-bruschetta.json
+/input/recipes/best-ever-buckeye-brownies.json
+/input/recipes/best-ever-butter-cream-frosting.json
+/input/recipes/best-ever-caramel-apple-crisp.json
+/input/recipes/best-ever-caramel-rolls.json
+/input/recipes/best-ever-cheese-bread.json
+/input/recipes/best-ever-cheese-fudge.json
+/input/recipes/best-ever-cheesecake.json
+/input/recipes/best-ever-chewy-chocolate-chocolate-c.json
+/input/recipes/best-ever-chicken-casserole.json
+/input/recipes/best-ever-chocolate-chip-cookies-i.json
+/input/recipes/best-ever-chocolate-chip-cookies-ii.json
+/input/recipes/best-ever-chocolate-chip-cookies-iii.json
+/input/recipes/best-ever-chocolate-cutout-cookies.json
+/input/recipes/best-ever-chocolate-sponge-cake.json
+/input/recipes/best-ever-chuck-wagon-chili.json
+/input/recipes/best-ever-cilantro-corn-salsa.json
+/input/recipes/best-ever-cinnamon-buns.json
+/input/recipes/best-ever-cinnamon-pull-aparts.json
+/input/recipes/best-ever-corn-muffins.json
+/input/recipes/best-ever-cornbread-sausage-stuffing.json
+/input/recipes/best-ever-cowboy-caviar.json
+/input/recipes/best-ever-crab-cakes.json
+/input/recipes/best-ever-creamy-soup.json
+/input/recipes/best-ever-cucumber-dill-salad.json
+/input/recipes/best-ever-egg-salad-sandwiches-106426.json
+/input/recipes/best-ever-fried-chicken-sandwiches.json
+/input/recipes/best-ever-fudge.json
+/input/recipes/best-ever-green-bean-casserole-recipe.json
+/input/recipes/best-ever-hot-artichoke-dip.json
+/input/recipes/best-ever-irish-soda-bread.json
+/input/recipes/best-ever-jalapeno-poppers.json
+/input/recipes/best-ever-kabob-marinade.json
+/input/recipes/best-ever-layered-mexican-dip.json
+/input/recipes/best-ever-lemon-squares-gluten-free.json
+/input/recipes/best-ever-mac-and-cheese.json
+/input/recipes/best-ever-mango-salsa.json
+/input/recipes/best-ever-meat-loaf.json
+/input/recipes/best-ever-meatloaf-i.json
+/input/recipes/best-ever-meatloaf-ii.json
+/input/recipes/best-ever-meatloaf-with-brown-gravy.json
+/input/recipes/best-ever-meatloaf.json
+/input/recipes/best-ever-muffins.json
+/input/recipes/best-ever-new-zealand-pavlova.json
+/input/recipes/best-ever-onion-rings.json
+/input/recipes/best-ever-party-appetizer.json
+/input/recipes/best-ever-pasta-salad.json
+/input/recipes/best-ever-pecan-pie-bars.json
+/input/recipes/best-ever-pie-crust.json
+/input/recipes/best-ever-pinto-beans.json
+/input/recipes/best-ever-popcorn-balls.json
+/input/recipes/best-ever-pumpernickel-loaf.json
+/input/recipes/best-ever-pumpkin-cupcakes.json
+/input/recipes/best-ever-rugelach.json
+/input/recipes/best-ever-salmon-sauce.json
+/input/recipes/best-ever-saucy-beef-kabobs.json
+/input/recipes/best-ever-sausage-with-peppers-onion.json
+/input/recipes/best-ever-shrimp-dip.json
+/input/recipes/best-ever-shrimp-sauce-15734.json
+/input/recipes/best-ever-sloppy-joes.json
+/input/recipes/best-ever-slow-cooker-italian-beef-ro.json
+/input/recipes/best-ever-spinach-artichoke-dip.json
+/input/recipes/best-ever-split-pea.json
+/input/recipes/best-ever-strawberry-cake.json
+/input/recipes/best-ever-sugar-cookies.json
+/input/recipes/best-ever-texas-caviar.json
+/input/recipes/best-ever-tuna-salad.json
+/input/recipes/best-ever-veggie-burgers.json
+/input/recipes/best-farmers-market-pimento-cheese.json
+/input/recipes/best-football-dip-ever.json
+/input/recipes/best-formula-three-cheese-fondue.json
+/input/recipes/best-fried-green-tomatoes.json
+/input/recipes/best-fried-walleye.json
+/input/recipes/best-friend-doggie-biscuits.json
+/input/recipes/best-frozen-daiquiris.json
+/input/recipes/best-garlic-parmesan-croutons.json
+/input/recipes/best-gender-reveal-cupcakes-ever.json
+/input/recipes/best-greek-quinoa-salad.json
+/input/recipes/best-greek-stuffed-turkey.json
+/input/recipes/best-green-bean-casserole.json
+/input/recipes/best-green-beans.json
+/input/recipes/best-green-juice-recipe.json
+/input/recipes/best-grilled-margarita-chicken-eve.json
+/input/recipes/best-grilled-pork-chops.json
+/input/recipes/best-grilled-vegetable-sandwich.json
+/input/recipes/best-guacamole.json
+/input/recipes/best-hamburger-ever.json
+/input/recipes/best-hawaiian-banana-nut-bread.json
+/input/recipes/best-healthy-one-bowl-brownies.json
+/input/recipes/best-homemade-seitan.json
+/input/recipes/best-hot-crab-dip.json
+/input/recipes/best-hot-dogs-recipe.json
+/input/recipes/best-hot-sauce.json
+/input/recipes/best-hummus.json
+/input/recipes/best-in-show-blackberry-cobbler.json
+/input/recipes/best-italian-sausage-soup.json
+/input/recipes/best-king-ranch-ever.json
+/input/recipes/best-korean-bulgogi.json
+/input/recipes/best-lasagna.json
+/input/recipes/best-lemon-squares.json
+/input/recipes/best-lemonade-ever.json
+/input/recipes/best-london-broil-ever.json
+/input/recipes/best-mac-n-cheese-ever.json
+/input/recipes/best-macaroni-salad.json
+/input/recipes/best-marinara-sauce-yet.json
+/input/recipes/best-marinara.json
+/input/recipes/best-marinated-grilled-chicken.json
+/input/recipes/best-matzah-balls.json
+/input/recipes/best-meatloaf-in-the-whole-wide-world.json
+/input/recipes/best-melon-mango-and-avocado-salad.json
+/input/recipes/best-memphis-bbq-dry-rub.json
+/input/recipes/best-moist-apple-cake.json
+/input/recipes/best-moist-chocolate-cake.json
+/input/recipes/best-mud-pie.json
+/input/recipes/best-mug-cake-paleo.json
+/input/recipes/best-no-bake-cheesecake.json
+/input/recipes/best-no-bean-chili.json
+/input/recipes/best-oatmeal-cookies.json
+/input/recipes/best-oatmeal-muffins.json
+/input/recipes/best-oatmeal-raisin-cookies-ever.json
+/input/recipes/best-of-all-slow-cooker-beef-stew.json
+/input/recipes/best-of-both-worlds-lobster-roll.json
+/input/recipes/best-of-both-worlds-roast-chicken.json
+/input/recipes/best-of-everything-veggie-burgers.json
+/input/recipes/best-of-the-best-blueberry-muffins.json
+/input/recipes/best-one-pot-cheese-and-macaroni.json
+/input/recipes/best-oreo-milkshake-ever.json
+/input/recipes/best-oven-baked-chicken.json
+/input/recipes/best-oven-baked-french-toast.json
+/input/recipes/best-oyster-chowder-ever.json
+/input/recipes/best-peach-cobbler-ever.json
+/input/recipes/best-peanut-butter-cookies-ever.json
+/input/recipes/best-peanut-dressing.json
+/input/recipes/best-peanut-sauce.json
+/input/recipes/best-pecan-sandies.json
+/input/recipes/best-pennsylvania-dutch-chicken-corn.json
+/input/recipes/best-peppermint-bark.json
+/input/recipes/best-pernil-ever.json
+/input/recipes/best-pickled-eggs-in-all-of-ottawa.json
+/input/recipes/best-pork-chop-marinade.json
+/input/recipes/best-potatoes-ever.json
+/input/recipes/best-potatoes-youll-ever-taste.json
+/input/recipes/best-pumpkin-dip.json
+/input/recipes/best-raisin-currant-butter-tarts.json
+/input/recipes/best-rib-sauce.json
+/input/recipes/best-roast-beef-dinner-ever.json
+/input/recipes/best-roasted-red-pepper-spread.json
+/input/recipes/best-rolls-ever.json
+/input/recipes/best-salmon-bake.json
+/input/recipes/best-scrambled-eggs-ever.json
+/input/recipes/best-scrambled-eggs.json
+/input/recipes/best-screwdriver.json
+/input/recipes/best-shrimp-toast-ever.json
+/input/recipes/best-sloppy-joes.json
+/input/recipes/best-smoothie-ever.json
+/input/recipes/best-spaghetti-sauce-in-the-world.json
+/input/recipes/best-spanish-rice.json
+/input/recipes/best-spinach-dip-ever.json
+/input/recipes/best-steak-marinade-in-existence.json
+/input/recipes/best-stovetop-bbq-ribs.json
+/input/recipes/best-strawberry-daiquiri.json
+/input/recipes/best-strawberry-lemonade-ever.json
+/input/recipes/best-sweet-potato-casserole.json
+/input/recipes/best-tapenade-ever.json
+/input/recipes/best-tarragon-chicken-salad.json
+/input/recipes/best-teriyaki-sauce.json
+/input/recipes/best-toffee-ever---super-easy.json
+/input/recipes/best-tomato-pudding.json
+/input/recipes/best-tomato-soup-ever.json
+/input/recipes/best-tuna-casserole.json
+/input/recipes/best-tuna-melt-new-jersey-diner-styl.json
+/input/recipes/best-turkey-meatloaf.json
+/input/recipes/best-unique-grilled-cheese.json
+/input/recipes/best-unsteamed-shrimp.json
+/input/recipes/best-vegan-chocolate-oatmeal-waffles.json
+/input/recipes/best-vodka-gummies.json
+/input/recipes/best-vodka-sauce.json
+/input/recipes/best-watermelon-slushie.json
+/input/recipes/best-white-icing-ever.json
+/input/recipes/best-whole-wheat-chocolate-chippers.json
+/input/recipes/best-wild-rice-salad.json
+/input/recipes/best-wild-rice-soup-ever.json
+/input/recipes/best-yet-banana-mini-muffins.json
+/input/recipes/best-yet-turkey-chili.json
+/input/recipes/best-yogurt-parfait-ever.json
+/input/recipes/best-ziti-ever-with-sausage.json
+/input/recipes/best-ziti-ever.json
+/input/recipes/best-zucchini-appetizer.json
+/input/recipes/betel-leaf-wraps-with-curried-squid-and-cucumber-relish-241845.json
+/input/recipes/bethanys-favorite-valentine-cut-out.json
+/input/recipes/bethanys-frito-pie.json
+/input/recipes/beths-baked-fish.json
+/input/recipes/beths-blueberry-bread-pudding.json
+/input/recipes/beths-chess-pie.json
+/input/recipes/beths-chocolate-chip-cookies.json
+/input/recipes/beths-hash-brown-potato-casserole.json
+/input/recipes/beths-meat-loaf.json
+/input/recipes/beths-orange-cookies.json
+/input/recipes/beths-portobello-mushroom-burgers.json
+/input/recipes/beths-scalloped-cabbage.json
+/input/recipes/beths-spicy-oatmeal-raisin-cookies.json
+/input/recipes/beths-taco-dip-14811.json
+/input/recipes/beths-tex-mex-dip.json
+/input/recipes/bethys-cucumber-basil-lemonade.json
+/input/recipes/betsy-ross-200071.json
+/input/recipes/betsys-best-gluten-free-muffins.json
+/input/recipes/betsys-black-bean-chili.json
+/input/recipes/betsys-mandarin-orange-salad.json
+/input/recipes/betsys-old-fashioned-manhattan.json
+/input/recipes/betsys-poppy-seed-chicken.json
+/input/recipes/better-baked-beans.json
+/input/recipes/better-brownies.json
+/input/recipes/better-butter-beer.json
+/input/recipes/better-butter-cookies.json
+/input/recipes/better-cheddar-chicken.json
+/input/recipes/better-chocolate-chip-zucchini-bread.json
+/input/recipes/better-help-for-hamburger.json
+/input/recipes/better-morning-glory-muffins.json
+/input/recipes/better-peanut-butter-sandwich.json
+/input/recipes/better-slow-cooker-robust-chicken.json
+/input/recipes/better-spanish-rice.json
+/input/recipes/better-than-a-restaurant-cheese-fondu.json
+/input/recipes/better-than-bakery-no-knead-sourdough.json
+/input/recipes/better-than-best-fried-chicken.json
+/input/recipes/better-than-brad-pitt-cake.json
+/input/recipes/better-than-cracker-barrel-chicken.json
+/input/recipes/better-than-ever-brownies.json
+/input/recipes/better-than-fruitcake-cookies.json
+/input/recipes/better-than-grandmas-brownies.json
+/input/recipes/better-than-grilled-cheese-tomato-sou.json
+/input/recipes/better-than-ice-cream-baked-beans.json
+/input/recipes/better-than-olive-garden-alfredo-s.json
+/input/recipes/better-than-pumpkin-pie.json
+/input/recipes/better-than-sex-cake-i.json
+/input/recipes/better-than-sex-cake-ii.json
+/input/recipes/better-than-sex-cake-iii.json
+/input/recipes/better-than-sex-cake-iv.json
+/input/recipes/better-than-sex-cookies.json
+/input/recipes/better-than-starbucks-blueberry-po.json
+/input/recipes/better-than-the-other-huevos-ranchero.json
+/input/recipes/better-than-zuppa-toscana.json
+/input/recipes/better-thancake.json
+/input/recipes/better-vegetable-stew.json
+/input/recipes/bettes-pineapple-cookies.json
+/input/recipes/betty-bakers-strawberry-salsa.json
+/input/recipes/betty-browns-butter-cookies.json
+/input/recipes/bettys-best-hot-chicken-salad.json
+/input/recipes/bettys-broccoli-casserole.json
+/input/recipes/bettys-chicken-salad.json
+/input/recipes/bettys-famous-cinnamon-rolls.json
+/input/recipes/bettys-famous-eggnog.json
+/input/recipes/bettys-green-tomato-chutney.json
+/input/recipes/bettys-pineapple-cake.json
+/input/recipes/bettys-pork-roast.json
+/input/recipes/bettys-pretzels.json
+/input/recipes/bettys-sugar-cookies.json
+/input/recipes/betzs-good-sugar-cookies.json
+/input/recipes/beurre-blanc-233266.json
+/input/recipes/beveritas311.json
+/input/recipes/beverly-hills-cheesecake.json
+/input/recipes/beverlys-get-up-go-breakfast-cooki.json
+/input/recipes/bevs-chocolate-pie.json
+/input/recipes/bevs-mac-and-cheese.json
+/input/recipes/bevs-orange-chicken.json
+/input/recipes/bevs-seasoned-salt.json
+/input/recipes/bevy-of-beans-and-basil-354979.json
+/input/recipes/bexx-bars.json
+/input/recipes/bff-smoothie.json
+/input/recipes/bhindi-masala-spicy-okra-curry.json
+/input/recipes/bhindi-subzi-okra-stir-fry.json
+/input/recipes/bhuna-gosht.json
+/input/recipes/biancas-green-chile-pork.json
+/input/recipes/biarritz-rochers-51228810.json
+/input/recipes/bibb-lettuce-avocado-and-dried-cranberry-salad-105665.json
+/input/recipes/bibb-lettuce-parsley-and-mint-salad-242848.json
+/input/recipes/bibb-lettuce-salad-231346.json
+/input/recipes/bibb-lettuce-salad-with-persimmons-and-candied-pecans-233388.json
+/input/recipes/bibb-lettuce-with-shrimp-asparagus-and-chive-aioli-106405.json
+/input/recipes/bibimbap-352271.json
+/input/recipes/bibimbap-at-home-51140460.json
+/input/recipes/bibimbap-korean-rice-with-mixed-vege.json
+/input/recipes/bible-cake.json
+/input/recipes/bible-study-apple-cobbler.json
+/input/recipes/bierock-casserole.json
+/input/recipes/bierocks-german-meat-turnovers.json
+/input/recipes/bierox-casserole.json
+/input/recipes/bierrocks-i.json
+/input/recipes/bierrocks-ii.json
+/input/recipes/bierrocks-iii.json
+/input/recipes/bifana.json
+/input/recipes/big-als-chicken.json
+/input/recipes/big-als-kc-bar-b-q-sauce.json
+/input/recipes/big-apple-martini.json
+/input/recipes/big-apple-pancake-230981.json
+/input/recipes/big-as-a-cathead-biscuits.json
+/input/recipes/big-bad-burgers.json
+/input/recipes/big-batch-roquefort-dressing.json
+/input/recipes/big-bens-beef-machaca.json
+/input/recipes/big-bob-gibsons-white-bbq-sauce-copy.json
+/input/recipes/big-bobs-big-brunch-quesadillas.json
+/input/recipes/big-breakfast-burrito-51182600.json
+/input/recipes/big-bs-collard-greens.json
+/input/recipes/big-bunch-punch-non-alcoholic.json
+/input/recipes/big-charlies-gumbo.json
+/input/recipes/big-cheeseburger-pizza.json
+/input/recipes/big-daddys-barbeque-sauce.json
+/input/recipes/big-daddys-sloppy-joe-burgers-recipe.json
+/input/recipes/big-dish-o-nachos-recipe.json
+/input/recipes/big-ds-chocolate-strawberry-shortcak.json
+/input/recipes/big-ds-mushroom-and-cheese-stuffed-v.json
+/input/recipes/big-easy-shrimp-rice.json
+/input/recipes/big-eds-cajun-shrimp-soup.json
+/input/recipes/big-es-bbq-rub.json
+/input/recipes/big-game-day-chili.json
+/input/recipes/big-game-deviled-eggs.json
+/input/recipes/big-game-dip.json
+/input/recipes/big-game-grape-jelly-barbeque-ham-san.json
+/input/recipes/big-game-heroux-dip.json
+/input/recipes/big-game-hot-wings.json
+/input/recipes/big-game-pizza-ball-recipe.json
+/input/recipes/big-game-pizza-ring.json
+/input/recipes/big-game-salsa-dip.json
+/input/recipes/big-game-spicy-beer-cheese-soup.json
+/input/recipes/big-game-sugar-steak.json
+/input/recipes/big-game-sunday-chili-dip.json
+/input/recipes/big-germans.json
+/input/recipes/big-green-salad-241515.json
+/input/recipes/big-guy-strawberry-pie.json
+/input/recipes/big-guys-phenomenal-bbq-sauce.json
+/input/recipes/big-island-pizza.json
+/input/recipes/big-james-pork-rub.json
+/input/recipes/big-joes-venison-steak-in-chestnut-s.json
+/input/recipes/big-johns-bbq-ribs-and-dry-spice-rub.json
+/input/recipes/big-kevs-texas-style-long-island-ice.json
+/input/recipes/big-mamas-fruit-dip.json
+/input/recipes/big-moes-pork-burgers.json
+/input/recipes/big-ms-barbadian-chicken-skewers.json
+/input/recipes/big-ms-grilled-orange-lamb-kabobs.json
+/input/recipes/big-ms-spicy-lime-grilled-prawns.json
+/input/recipes/big-ms-whisky-soaked-beef-rib-steaks.json
+/input/recipes/big-papas-homemade-beef-stew.json
+/input/recipes/big-pot-sauce.json
+/input/recipes/big-ps-classic-chili.json
+/input/recipes/big-rays-greek-grilled-catfish-recip.json
+/input/recipes/big-rays-kielbasa-cabbage-skillet-fo.json
+/input/recipes/big-rays-lemony-grilled-salmon-fille.json
+/input/recipes/big-rays-mexican-monkey-bread.json
+/input/recipes/big-rays-only-slow-cooker-pulled-po.json
+/input/recipes/big-rays-paleo-roasted-cauliflower.json
+/input/recipes/big-rays-pork-pie.json
+/input/recipes/big-rays-spicy-drunken-shrimp.json
+/input/recipes/big-rays-tropical-island-chicken.json
+/input/recipes/big-rays-white-bean-kale-and-kielb.json
+/input/recipes/big-slab-brownie-bars.json
+/input/recipes/big-smokey-burgers.json
+/input/recipes/big-soft-ginger-cookies.json
+/input/recipes/big-soft-sugar-cookie-cakes.json
+/input/recipes/big-star-cactus-cooler-drink.json
+/input/recipes/big-time-avocado-salsa.json
+/input/recipes/big-vs-slow-cooker-pulled-pork.json
+/input/recipes/biga.json
+/input/recipes/bigeye-tuna-with-red-currant-and-apple-vinaigrette-and-snap-peas-232417.json
+/input/recipes/biggest-bestest-burger.json
+/input/recipes/bigmoms-cranberry-salad.json
+/input/recipes/bigos-hunters-stew.json
+/input/recipes/bikini-martini.json
+/input/recipes/biko.json
+/input/recipes/bill-and-annettes-one-pot-kraut-spec.json
+/input/recipes/bill-clintons-lemon-chess-pie.json
+/input/recipes/billionaires-franks-and-beans.json
+/input/recipes/billmans-clam-casserole.json
+/input/recipes/bills-beefuna-burgers.json
+/input/recipes/bills-blue-cheese-dressing.json
+/input/recipes/bills-buffalo-chicken-sloppy-joes.json
+/input/recipes/bills-divinity.json
+/input/recipes/bills-easy-2-ingredient-orange-juliu.json
+/input/recipes/bills-famous-mai-tai.json
+/input/recipes/bills-famous-pina-colada.json
+/input/recipes/bills-famous-rum-squeeze.json
+/input/recipes/bills-fried-bacon.json
+/input/recipes/bills-kimchi.json
+/input/recipes/bills-sausage-gravy.json
+/input/recipes/bills-seasoned-ketchup.json
+/input/recipes/bills-smoked-bbq-baby-back-ribs.json
+/input/recipes/bills-spicy-refrigerator-pickles.json
+/input/recipes/billy-boys-butter-tart-slice.json
+/input/recipes/billy-pudding-for-davey.json
+/input/recipes/billys-favorite-gingerbread-spiced-c.json
+/input/recipes/billys-favorite-smoky-collard-greens.json
+/input/recipes/billys-pasta-salad.json
+/input/recipes/bilo-walters-easy-herb-potatoes.json
+/input/recipes/biltong-231241.json
+/input/recipes/bimini-bread.json
+/input/recipes/bing-cherry-and-raspberry-sauce-295.json
+/input/recipes/bing-cherry-clafouti-11871.json
+/input/recipes/bing-cherry-congealed-salad.json
+/input/recipes/bing-cherry-daiquiri.json
+/input/recipes/bing-cherry-gelatin-mold.json
+/input/recipes/bing-cherry-salad.json
+/input/recipes/bips-ripe-tomato-relish.json
+/input/recipes/bircher-muesli-swiss-oatmeal.json
+/input/recipes/bircher-muesli-with-kefir.json
+/input/recipes/bird-of-paradise-fizz-200420.json
+/input/recipes/bird-seed-energy-bars.json
+/input/recipes/bird-seed-squares.json
+/input/recipes/birdkittys-peanut-butter-icing.json
+/input/recipes/birdmans-caesar-salad-dressing.json
+/input/recipes/birdmans-marinara-sauce.json
+/input/recipes/birds-nest-breakfast-cups.json
+/input/recipes/birds-nest-pudding.json
+/input/recipes/birds-nest-tea-cakes.json
+/input/recipes/birds-nests-ii.json
+/input/recipes/birds-nests-iii.json
+/input/recipes/birds-nests-iv.json
+/input/recipes/birds-nests.json
+/input/recipes/biriyani.json
+/input/recipes/birria-recipe.json
+/input/recipes/birthday-bones.json
+/input/recipes/birthday-cake-white-chocolate-fudge.json
+/input/recipes/birthday-cake.json
+/input/recipes/birthday-party-cake.json
+/input/recipes/birthday-party-paella-101008.json
+/input/recipes/biryani-with-yogurt-marinated-chicken.json
+/input/recipes/biscochitos-i.json
+/input/recipes/biscochitos-traditional-cookies.json
+/input/recipes/biscotti-cookies.json
+/input/recipes/biscotti-dessert-cookies.json
+/input/recipes/biscotti-toscani.json
+/input/recipes/biscotti.json
+/input/recipes/biscuit-waffles-with-lemon-cream-lemon-syrup-and-blueberries.json
+/input/recipes/biscuit-wedges-with-fruit-in-vanilla.json
+/input/recipes/biscuits-and-gravy-casserole.json
+/input/recipes/biscuits-with-blue-cheese-butter.json
+/input/recipes/biscuits-with-deer-maple-gravy.json
+/input/recipes/biscuits.json
+/input/recipes/bishops-bread-i.json
+/input/recipes/bishops-bread-ii.json
+/input/recipes/bishops-cocktail-200477.json
+/input/recipes/bison-and-brown-rice-stuffed-peppers.json
+/input/recipes/bison-and-red-wine-shepherds-pie-357257.json
+/input/recipes/bison-dog-roll-ups.json
+/input/recipes/bison-fajitas-with-guacamole-salad.json
+/input/recipes/bison-pepperoni-macaroni.json
+/input/recipes/bison-red-curry.json
+/input/recipes/bison-sausage-apple-and-sage-strata.json
+/input/recipes/bison-souvlaki-skewers.json
+/input/recipes/bison-stew.json
+/input/recipes/bison-tenderloin-with-cherry-onion-ch.json
+/input/recipes/bisquick-bars.json
+/input/recipes/bisquick-sausage-balls.json
+/input/recipes/bisquick-substitute.json
+/input/recipes/bisschopswijn.json
+/input/recipes/bistec-con-chiles-verdes-recipe.json
+/input/recipes/bistec-encebollao.json
+/input/recipes/bistecca-alla-fiorentina-tuscan-port.json
+/input/recipes/bistecca-alla-fiorentina.json
+/input/recipes/bistro-steak-with-buttermilk-onion-rings-51223910.json
+/input/recipes/bistro-veal-burgers.json
+/input/recipes/bite-size-chipotle-chicken-soft-tacos-em-tinga-de-pollo-em-51142270.json
+/input/recipes/bite-size-lemon-tea-cakes.json
+/input/recipes/bite-size-stollen-stollenkonfekt.json
+/input/recipes/bite-sized-cheesecake-cupcakes.json
+/input/recipes/bitter-chocolate-lavender-and-banan.json
+/input/recipes/bitter-crush-235782.json
+/input/recipes/bitter-greens-and-grapes-with-blue-cheese-dressing-107179.json
+/input/recipes/bitter-greens-with-carrots-turnips-and-oranges.json
+/input/recipes/bitter-greens-with-sauteed-corn-shallots-56389844.json
+/input/recipes/bitter-lemon-soda.json
+/input/recipes/bitter-melon-and-black-bean-sauce-bee.json
+/input/recipes/bitter-melon-and-brinjal-eggplant-r.json
+/input/recipes/bitter-melon-jelly-with-sago.json
+/input/recipes/bitter-melon-stir-fry.json
+/input/recipes/bitter-melon-zucchini-and-eggs.json
+/input/recipes/bitter-orange-kindler-200933.json
+/input/recipes/bittered-gin-sling.json
+/input/recipes/bittersweet-banana-pudding.json
+/input/recipes/bittersweet-chocolate-and-almond-cake-101594.json
+/input/recipes/bittersweet-chocolate-and-stout-beer.json
+/input/recipes/bittersweet-chocolate-cake-with-dried-cherries-104733.json
+/input/recipes/bittersweet-chocolate-citrus-tart-with-jasmine-whipped-cream-231326.json
+/input/recipes/bittersweet-chocolate-fallen-souffle-cakes-10959.json
+/input/recipes/bittersweet-chocolate-frosting-233680.json
+/input/recipes/bittersweet-chocolate-irish-whiskey-cake-238254.json
+/input/recipes/bittersweet-chocolate-marquise-with-cherry-sauce-108254.json
+/input/recipes/bittersweet-chocolate-mousse-brownies.json
+/input/recipes/bittersweet-chocolate-mousse-in-phyllo-with-raspberry-sauce-10076.json
+/input/recipes/bittersweet-chocolate-orange-fondue-3096.json
+/input/recipes/bittersweet-chocolate-pecan-bourbon-cake-12146.json
+/input/recipes/bittersweet-chocolate-pudding-pie-with-creme-fraiche-topping-241117.json
+/input/recipes/bittersweet-chocolate-souffle-10145.json
+/input/recipes/bittersweet-raspberry-and-parsley-smo.json
+/input/recipes/bjs-carolina-honey-barbecue-sauce.json
+/input/recipes/bjs-easy-blackberry-cobbler.json
+/input/recipes/bjs-hot-corn-dip.json
+/input/recipes/black-and-bleu-chicken-alfredo.json
+/input/recipes/black-and-blue-berry-bbq-sauce.json
+/input/recipes/black-and-blueberry-smoothie.json
+/input/recipes/black-and-orange-halloween-pasta-356169.json
+/input/recipes/black-and-tan-sauces-2872.json
+/input/recipes/black-and-tan.json
+/input/recipes/black-and-white-baked-alaska-100167.json
+/input/recipes/black-and-white-chocolate-macaroon-tart-with-raspberry-sauce-13153.json
+/input/recipes/black-and-white-chocolate-petit-fours-recipe.json
+/input/recipes/black-and-white-cookies-i.json
+/input/recipes/black-and-white-cookies-ii.json
+/input/recipes/black-and-white-creme-brulee-4532.json
+/input/recipes/black-and-white-pinwheels.json
+/input/recipes/black-and-white-pizza.json
+/input/recipes/black-barley-fennel-and-radish-salad-395911.json
+/input/recipes/black-barley-with-mushroom-broth.json
+/input/recipes/black-bass-with-hon-shimeji-mushrooms-razor-clams-and-tomato-garlic-marinade-232418.json
+/input/recipes/black-bass-with-warm-rosemary-olive-vinaigrette-51214820.json
+/input/recipes/black-bean-ancho-chili-11354.json
+/input/recipes/black-bean-and-artichoke-burritos.json
+/input/recipes/black-bean-and-avocado-burritos.json
+/input/recipes/black-bean-and-bell-pepper-salad-2217.json
+/input/recipes/black-bean-and-butternut-squash-enchi.json
+/input/recipes/black-bean-and-chickpea-chili.json
+/input/recipes/black-bean-and-chickpea-hummus.json
+/input/recipes/black-bean-and-corn-guacamole.json
+/input/recipes/black-bean-and-corn-pasta-with-chicke.json
+/input/recipes/black-bean-and-corn-quesadillas.json
+/input/recipes/black-bean-and-corn-salad-i.json
+/input/recipes/black-bean-and-corn-salad-ii.json
+/input/recipes/black-bean-and-corn-salad-recipe.json
+/input/recipes/black-bean-and-corn-salsa-from-red-go.json
+/input/recipes/black-bean-and-corn-salsa.json
+/input/recipes/black-bean-and-couscous-salad.json
+/input/recipes/black-bean-and-cucumber-salad.json
+/input/recipes/black-bean-and-feta-cheese-ugly-dip.json
+/input/recipes/black-bean-and-granny-smith-apple-sal.json
+/input/recipes/black-bean-and-potato-veggie-burgers.json
+/input/recipes/black-bean-and-quinoa-enchilada-bake.json
+/input/recipes/black-bean-and-red-pepper-salad-5493.json
+/input/recipes/black-bean-and-rice-burritos.json
+/input/recipes/black-bean-and-rice-enchiladas.json
+/input/recipes/black-bean-and-rice-salad-2369.json
+/input/recipes/black-bean-and-rice-salad-243130.json
+/input/recipes/black-bean-and-rice-salad.json
+/input/recipes/black-bean-and-salsa-soup.json
+/input/recipes/black-bean-and-soy-veggie-burgers.json
+/input/recipes/black-bean-and-sweet-potato-enchilada.json
+/input/recipes/black-bean-and-sweet-potato-quesadill.json
+/input/recipes/black-bean-and-sweet-potato-stew-with-chilies-and-polenta-triangles-15577.json
+/input/recipes/black-bean-and-tomato-quinoa-238939.json
+/input/recipes/black-bean-and-tomato-soup.json
+/input/recipes/black-bean-and-vegetable-burritos-1192.json
+/input/recipes/black-bean-and-veggie-enchiladas.json
+/input/recipes/black-bean-and-walnut-burgers.json
+/input/recipes/black-bean-and-white-corn-salad.json
+/input/recipes/black-bean-and-wild-rice-salad.json
+/input/recipes/black-bean-avocado-salsa-with-corn-recipe.json
+/input/recipes/black-bean-avocado-salsa.json
+/input/recipes/black-bean-beef-empanadas.json
+/input/recipes/black-bean-breakfast-bowl.json
+/input/recipes/black-bean-brownies.json
+/input/recipes/black-bean-burgers-recipe.json
+/input/recipes/black-bean-burgers-with-sweet-potato.json
+/input/recipes/black-bean-burgers.json
+/input/recipes/black-bean-cakes.json
+/input/recipes/black-bean-chili-with-butternut-squash-363715.json
+/input/recipes/black-bean-chili-with-butternut-squash-and-swiss-chard-234146.json
+/input/recipes/black-bean-chili-with-crispy-pork-and-poblano-salsa-241620.json
+/input/recipes/black-bean-chili.json
+/input/recipes/black-bean-cigars.json
+/input/recipes/black-bean-corn-and-tomato-salad-10519.json
+/input/recipes/black-bean-corn-and-tomato-salad-wi.json
+/input/recipes/black-bean-corn-tomato-and-shrimp.json
+/input/recipes/black-bean-dip.json
+/input/recipes/black-bean-feta-quinoa-bowl.json
+/input/recipes/black-bean-garlic-edamame.json
+/input/recipes/black-bean-green-pepper-and-red-onion-dip-13155.json
+/input/recipes/black-bean-huevos-rancheros.json
+/input/recipes/black-bean-hummus-5237.json
+/input/recipes/black-bean-hummus-with-tahini.json
+/input/recipes/black-bean-hummus-without-tahini.json
+/input/recipes/black-bean-hummus.json
+/input/recipes/black-bean-jicama-and-grilled-corn-salad-109678.json
+/input/recipes/black-bean-lasagna-i.json
+/input/recipes/black-bean-lasagna-ii.json
+/input/recipes/black-bean-lasagna-kinstlinger-bruhn-10253.json
+/input/recipes/black-bean-lasagna.json
+/input/recipes/black-bean-mango-salsa.json
+/input/recipes/black-bean-mushroom-happy.json
+/input/recipes/black-bean-mussels-232780.json
+/input/recipes/black-bean-nachos-388589.json
+/input/recipes/black-bean-nachos-from-goya.json
+/input/recipes/black-bean-pie.json
+/input/recipes/black-bean-poppers.json
+/input/recipes/black-bean-pumpkin-soup-14330.json
+/input/recipes/black-bean-quesadillas-from-goya.json
+/input/recipes/black-bean-quinoa-veggie-burgers.json
+/input/recipes/black-bean-rice-burgers.json
+/input/recipes/black-bean-salad-recipe.json
+/input/recipes/black-bean-salad-with-avocado-lime-dr.json
+/input/recipes/black-bean-salad-with-peaches.json
+/input/recipes/black-bean-salad.json
+/input/recipes/black-bean-salsa-soup.json
+/input/recipes/black-bean-salsa.json
+/input/recipes/black-bean-sausage-and-sweet-potato-soup-13491.json
+/input/recipes/black-bean-sausage-and-sweet-potato.json
+/input/recipes/black-bean-shrimp-with-chinese-broccoli-233803.json
+/input/recipes/black-bean-soup-i.json
+/input/recipes/black-bean-soup-ii.json
+/input/recipes/black-bean-soup-iii.json
+/input/recipes/black-bean-soup-with-bacon.json
+/input/recipes/black-bean-soup-with-chipotle-chiles-109246.json
+/input/recipes/black-bean-soup-with-cilantro-lime-sour-cream-3186.json
+/input/recipes/black-bean-soup-with-cilantro-tomato-salsa-15591.json
+/input/recipes/black-bean-soup-with-cumin-and-cilantro-102984.json
+/input/recipes/black-bean-soup-with-cumin-and-jalapeno-109772.json
+/input/recipes/black-bean-soup-with-rice-and-sherry.json
+/input/recipes/black-bean-soup.json
+/input/recipes/black-bean-soy-sauce-102456.json
+/input/recipes/black-bean-spinach-and-mushroom-burritos-10020.json
+/input/recipes/black-bean-spread.json
+/input/recipes/black-bean-stuffed-peppers.json
+/input/recipes/black-bean-tacos-with-corn-salsa-395098.json
+/input/recipes/black-bean-tacos.json
+/input/recipes/black-bean-tart-with-chili-crust-11432.json
+/input/recipes/black-bean-tostadas-with-curly-endive-salad-11878.json
+/input/recipes/black-bean-tostados-with-roasted-tomatillo-sauce-235984.json
+/input/recipes/black-bean-tropical-fruit-and-queso-blanco-salsa-recipe.json
+/input/recipes/black-bean-tuna-salad.json
+/input/recipes/black-bean-turkey-burgers.json
+/input/recipes/black-bean-vegetable-soup.json
+/input/recipes/black-bean-vegetarian-meat-loaf.json
+/input/recipes/black-beans-a-la-olla.json
+/input/recipes/black-beans-and-pork-chops.json
+/input/recipes/black-beans-and-rice-chili.json
+/input/recipes/black-beans-and-rice-with-chicken-and-apple-salsa-378344.json
+/input/recipes/black-beans-and-rice.json
+/input/recipes/black-beans-corn-and-yellow-rice.json
+/input/recipes/black-beans-with-bacon.json
+/input/recipes/black-beans-with-garlic-cumin-and-cilantro-101154.json
+/input/recipes/black-beans-with-pico-de-gallo.json
+/input/recipes/black-beans.json
+/input/recipes/black-beans0.json
+/input/recipes/black-bing-cherry-pie.json
+/input/recipes/black-bottom-banana-cream-pie-2696.json
+/input/recipes/black-bottom-cupcakes-i.json
+/input/recipes/black-bottom-cupcakes-ii.json
+/input/recipes/black-bottom-oatmeal-pie-51257320.json
+/input/recipes/black-bottom-pie-i.json
+/input/recipes/black-bottom-pie-ii.json
+/input/recipes/black-bottom-pie-iv.json
+/input/recipes/black-bottom-raspberry-cream-pie-109725.json
+/input/recipes/black-chana-with-potato.json
+/input/recipes/black-chocolate-cake.json
+/input/recipes/black-cod-with-fennel-chowder-and-smoked-oyster-panzanella-354857.json
+/input/recipes/black-cod-with-lime-and-coconut-234796.json
+/input/recipes/black-cod-with-mushrooms-and-sansho-pepper-242295.json
+/input/recipes/black-cod-with-swiss-chard-olives-and-lemon-51141000.json
+/input/recipes/black-cow.json
+/input/recipes/black-cumberland-sauce.json
+/input/recipes/black-currant-iced-tea-with-cinnamon-and-ginger-201156.json
+/input/recipes/black-eyed-pea-and-bacon-salad-with-mustard-vinaigrette-14610.json
+/input/recipes/black-eyed-pea-and-bacon-soup.json
+/input/recipes/black-eyed-pea-and-ham-salad-12428.json
+/input/recipes/black-eyed-pea-and-ham-salad-352328.json
+/input/recipes/black-eyed-pea-and-jalapeno-salsa.json
+/input/recipes/black-eyed-pea-and-pumpkin-salad-234794.json
+/input/recipes/black-eyed-pea-bratwurst-stew.json
+/input/recipes/black-eyed-pea-cabbage-salad.json
+/input/recipes/black-eyed-pea-chile-verde.json
+/input/recipes/black-eyed-pea-chowder.json
+/input/recipes/black-eyed-pea-corn-muffins-14608.json
+/input/recipes/black-eyed-pea-curry-2316.json
+/input/recipes/black-eyed-pea-dip.json
diff --git a/serverless-fleets/data/input/inferencing/batches/7.txt b/serverless-fleets/data/input/inferencing/batches/7.txt
new file mode 100644
index 000000000..6c6729b55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/batches/7.txt
@@ -0,0 +1,1000 @@
+/input/recipes/black-eyed-pea-fritters-with-hot-pepper-relish-106044.json
+/input/recipes/black-eyed-pea-fritters-with-hot-pepper-sauce-352350.json
+/input/recipes/black-eyed-pea-fritters.json
+/input/recipes/black-eyed-pea-gumbo.json
+/input/recipes/black-eyed-pea-pie.json
+/input/recipes/black-eyed-pea-pineapple-and-red-pepper-salad-1715.json
+/input/recipes/black-eyed-pea-pork-and-mustard-gre.json
+/input/recipes/black-eyed-pea-salad-ii.json
+/input/recipes/black-eyed-pea-salad-iii.json
+/input/recipes/black-eyed-pea-salad-recipe.json
+/input/recipes/black-eyed-pea-salad.json
+/input/recipes/black-eyed-pea-salsa.json
+/input/recipes/black-eyed-pea-soup.json
+/input/recipes/black-eyed-peas-and-gumbo.json
+/input/recipes/black-eyed-peas-and-ham-hocks.json
+/input/recipes/black-eyed-peas-and-rice.json
+/input/recipes/black-eyed-peas-and-tortillas.json
+/input/recipes/black-eyed-peas-spicy-style.json
+/input/recipes/black-eyed-peas-with-chard-and-green-herb-smash.json
+/input/recipes/black-eyed-peas-with-collard-greens-a.json
+/input/recipes/black-eyed-peas-with-pork-and-greens.json
+/input/recipes/black-eyed-susan-salad.json
+/input/recipes/black-forest-angel-food-cake.json
+/input/recipes/black-forest-brownie-trifle.json
+/input/recipes/black-forest-brownies.json
+/input/recipes/black-forest-cake-bars.json
+/input/recipes/black-forest-cake-cocktail.json
+/input/recipes/black-forest-cake-i.json
+/input/recipes/black-forest-cake-icing.json
+/input/recipes/black-forest-cake-ii.json
+/input/recipes/black-forest-cake-jell-o-shot.json
+/input/recipes/black-forest-cheesecake.json
+/input/recipes/black-forest-cheesecakes.json
+/input/recipes/black-forest-chocolate-cake.json
+/input/recipes/black-forest-dump-cake-i.json
+/input/recipes/black-forest-dump-cake-ii.json
+/input/recipes/black-forest-ham-and-asparagus-bundle.json
+/input/recipes/black-forest-poke-cake.json
+/input/recipes/black-forest-torte-233418.json
+/input/recipes/black-forest-trifle.json
+/input/recipes/black-friday-pie.json
+/input/recipes/black-friday-turkey-pot-pie.json
+/input/recipes/black-friday-turkey-salad.json
+/input/recipes/black-gill-rockfish-in-orange-cream-s.json
+/input/recipes/black-ginger-cocktail.json
+/input/recipes/black-glutinous-rice-porridge.json
+/input/recipes/black-gold-cookies-14318.json
+/input/recipes/black-gold.json
+/input/recipes/black-grape-compote-56389973.json
+/input/recipes/black-halloween-punch.json
+/input/recipes/black-joe-cake.json
+/input/recipes/black-lemon-chicken-salad.json
+/input/recipes/black-lentil-veggie-soup.json
+/input/recipes/black-magic-cake.json
+/input/recipes/black-mission-fig-preserves.json
+/input/recipes/black-olive-aioli-51204620.json
+/input/recipes/black-olive-and-goat-cheese-croustade.json
+/input/recipes/black-olive-and-goat-cheese-sandwiches-352450.json
+/input/recipes/black-olive-and-mediterranean-spice-b.json
+/input/recipes/black-olive-and-rosemary-focaccia.json
+/input/recipes/black-olive-grissini-235790.json
+/input/recipes/black-olive-hummus.json
+/input/recipes/black-olive-mushroom-and-sausage-st.json
+/input/recipes/black-olive-spread.json
+/input/recipes/black-olive-yogurt-cheese-with-flatbread-235546.json
+/input/recipes/black-onion-relish.json
+/input/recipes/black-out-cake-from-the-fifties.json
+/input/recipes/black-pasta-in-a-pink-gorgonzola-sauc.json
+/input/recipes/black-pepper-and-sour-cream-pastry-dough-104778.json
+/input/recipes/black-pepper-angel-hair-pasta-with-sm.json
+/input/recipes/black-pepper-beef-and-cabbage-stir-fr.json
+/input/recipes/black-pepper-beef-ribs-351919.json
+/input/recipes/black-pepper-biscuits-354833.json
+/input/recipes/black-pepper-blackberry-slush.json
+/input/recipes/black-pepper-braised-lamb-shanks-236818.json
+/input/recipes/black-pepper-cookies.json
+/input/recipes/black-pepper-cornmeal-crisps-104413.json
+/input/recipes/black-pepper-goat-curry.json
+/input/recipes/black-pepper-rings.json
+/input/recipes/black-pepper-sabayon-on-asparagus-spears-109484.json
+/input/recipes/black-pepper-spice-rubbed-beef-tenderloin-354976.json
+/input/recipes/black-plum-sorbet-12350.json
+/input/recipes/black-rat.json
+/input/recipes/black-rice-pudding.json
+/input/recipes/black-rice-salad-358072.json
+/input/recipes/black-rice-with-squid-367951.json
+/input/recipes/black-rice.json
+/input/recipes/black-russian-cake-i.json
+/input/recipes/black-russian-cake-ii.json
+/input/recipes/black-russian-cocktail.json
+/input/recipes/black-salt-asparagus.json
+/input/recipes/black-sea-bass-with-sweet-and-sour-orange-rhubarb-sauce-234253.json
+/input/recipes/black-sesame-noodle-bowl.json
+/input/recipes/black-sesame-seed-and-walnut-mix.json
+/input/recipes/black-spruce-blueberry-pie.json
+/input/recipes/black-tea-lemonade.json
+/input/recipes/black-treacle-scones.json
+/input/recipes/black-walnut-and-cherry-strudel.json
+/input/recipes/black-walnut-balls.json
+/input/recipes/black-walnut-cake-i.json
+/input/recipes/black-walnut-cake-ii.json
+/input/recipes/black-walnut-cake.json
+/input/recipes/black-walnut-cookies-i.json
+/input/recipes/black-walnut-cookies-ii.json
+/input/recipes/black-walnut-cookies.json
+/input/recipes/black-walnut-ice-cream.json
+/input/recipes/black-walnut-jiffy-cake-100761.json
+/input/recipes/black-walnut-pound-cake.json
+/input/recipes/black-white-and-coffee-sundaes-106345.json
+/input/recipes/blackberries-with-mint-tea-syrup-and-yogurt-242472.json
+/input/recipes/blackberry-and-apricot-compote-14018.json
+/input/recipes/blackberry-and-blueberry-cobbler.json
+/input/recipes/blackberry-and-blueberry-ginger-yogurt-pots.json
+/input/recipes/blackberry-and-blueberry-pie.json
+/input/recipes/blackberry-and-hazelnut-sundaes-630.json
+/input/recipes/blackberry-and-nectarine-cobbler-12474.json
+/input/recipes/blackberry-and-nectarine-cobbler-with-ginger-biscuit-topping-4305.json
+/input/recipes/blackberry-and-plum-turnovers-with-cardamom-4307.json
+/input/recipes/blackberry-balsamic-chicken.json
+/input/recipes/blackberry-barbeque-sauce.json
+/input/recipes/blackberry-bbq-sauce.json
+/input/recipes/blackberry-brown-sugar-cake-235771.json
+/input/recipes/blackberry-butter-tarts.json
+/input/recipes/blackberry-cake-filling.json
+/input/recipes/blackberry-chocolate-chip-pie.json
+/input/recipes/blackberry-cinnamon-cobbler-238810.json
+/input/recipes/blackberry-cobbler-delight.json
+/input/recipes/blackberry-cobbler-ii.json
+/input/recipes/blackberry-cobbler-maguire-12382.json
+/input/recipes/blackberry-cobbler-recipe.json
+/input/recipes/blackberry-cobbler.json
+/input/recipes/blackberry-compote-103573.json
+/input/recipes/blackberry-crisp.json
+/input/recipes/blackberry-gin-fizz-51104460.json
+/input/recipes/blackberry-grunt.json
+/input/recipes/blackberry-habanero-bbq-sauce.json
+/input/recipes/blackberry-hand-pies-235489.json
+/input/recipes/blackberry-honey-and-yogurt-pops-360253.json
+/input/recipes/blackberry-infused-tequila.json
+/input/recipes/blackberry-jalapeno-jelly.json
+/input/recipes/blackberry-jam-cake-i.json
+/input/recipes/blackberry-jam-cake-ii.json
+/input/recipes/blackberry-jam-cake-iii.json
+/input/recipes/blackberry-jam-cake-with-caramel-icing-11032.json
+/input/recipes/blackberry-jam.json
+/input/recipes/blackberry-kir-royale-102811.json
+/input/recipes/blackberry-kir-royale-200545.json
+/input/recipes/blackberry-lemon-and-gingersnap-cheesecake-pudding-360229.json
+/input/recipes/blackberry-lemon-pie.json
+/input/recipes/blackberry-lemonade.json
+/input/recipes/blackberry-lime-margaritas-200833.json
+/input/recipes/blackberry-mint-syrup-103800.json
+/input/recipes/blackberry-mojito.json
+/input/recipes/blackberry-mojitos-51167020.json
+/input/recipes/blackberry-moonshine-51231010.json
+/input/recipes/blackberry-mousse-106676.json
+/input/recipes/blackberry-muffins.json
+/input/recipes/blackberry-pastry-bread.json
+/input/recipes/blackberry-peach-cobbler-232638.json
+/input/recipes/blackberry-peach-crisp-1215311.json
+/input/recipes/blackberry-peach-pie.json
+/input/recipes/blackberry-pie-i.json
+/input/recipes/blackberry-pie-ii.json
+/input/recipes/blackberry-pie-iii.json
+/input/recipes/blackberry-pie-iv.json
+/input/recipes/blackberry-pie-oatmeal.json
+/input/recipes/blackberry-poblano-margarita-358556.json
+/input/recipes/blackberry-pomegranate-quinoa-parfait.json
+/input/recipes/blackberry-puff-pastry-tarts.json
+/input/recipes/blackberry-raspberry-pie-106610.json
+/input/recipes/blackberry-raspberry-sauce-14210.json
+/input/recipes/blackberry-raspberry-sauce-231319.json
+/input/recipes/blackberry-sangria.json
+/input/recipes/blackberry-semifreddi-with-walnut-meringue-108187.json
+/input/recipes/blackberry-shortbread-bars.json
+/input/recipes/blackberry-spinach-salad.json
+/input/recipes/blackberry-syrup.json
+/input/recipes/blackberry-tarragon-paletas-51236640.json
+/input/recipes/blackberry-thyme-margarita-238768.json
+/input/recipes/blackberry-upside-down-cake.json
+/input/recipes/blackberry-wine-cake-i.json
+/input/recipes/blackberry-wine-cake-ii.json
+/input/recipes/blackberry-with-red-wine-sorbet.json
+/input/recipes/blackbottom-pie-iii.json
+/input/recipes/blackened-catfish-and-spicy-rice.json
+/input/recipes/blackened-chicken-alfredo-pizza.json
+/input/recipes/blackened-chicken-pizza-with-yellow-t.json
+/input/recipes/blackened-chicken-with-avocado-cream.json
+/input/recipes/blackened-chicken.json
+/input/recipes/blackened-cinnamon-bbq-chicken.json
+/input/recipes/blackened-corn-and-jicama-pico-de-gal.json
+/input/recipes/blackened-fish.json
+/input/recipes/blackened-green-beans.json
+/input/recipes/blackened-leeks-with-asparagus-and-boiled-eggs.json
+/input/recipes/blackened-salmon-fillets.json
+/input/recipes/blackened-salmon-tacos-with-chunky-ma.json
+/input/recipes/blackened-seasoning-mix.json
+/input/recipes/blackened-shrimp-stroganoff.json
+/input/recipes/blackened-steak-bites-with-blue-chees.json
+/input/recipes/blackened-steak-salad-103873.json
+/input/recipes/blackened-steak-salad-with-berry-vina.json
+/input/recipes/blackened-tilapia-with-secret-hobo-sp.json
+/input/recipes/blackened-tuna-steaks-with-mango-sals.json
+/input/recipes/blackened-tuna.json
+/input/recipes/blackjack-brisket.json
+/input/recipes/blade-steaks-with-lemon-herb-sauce-236938.json
+/input/recipes/blade-steaks-with-mushrooms-108664.json
+/input/recipes/blade-steaks-with-rosemary-white-bean-puree-350886.json
+/input/recipes/blaine-pizza-sauce.json
+/input/recipes/blakes-best-steak.json
+/input/recipes/blame-the-dog-bean-casserole-kielbas.json
+/input/recipes/blancas-cherry-cheese-tarts.json
+/input/recipes/blancmanges-with-raspberry-sauce-10874.json
+/input/recipes/blanquette-de-veau-90.json
+/input/recipes/blarney-stone-200090.json
+/input/recipes/blast-off-blood-mary.json
+/input/recipes/blat-burgers.json
+/input/recipes/blat-wraps.json
+/input/recipes/blazing-garlic-wing-sauce.json
+/input/recipes/blazing-steak.json
+/input/recipes/blazing-wings.json
+/input/recipes/blended-banana-ice-cream.json
+/input/recipes/blended-berry-pancakes.json
+/input/recipes/blended-citrus-gin-fizz-201157.json
+/input/recipes/blended-mocha-drink.json
+/input/recipes/blended-mojitos.json
+/input/recipes/blended-strawberry-daiquiri.json
+/input/recipes/blended-vodka-daiquiris-with-lime-and-mint-201236.json
+/input/recipes/blender-bearnaise-sauce.json
+/input/recipes/blender-chermoula-sauce.json
+/input/recipes/blender-chocolate-mousse-ii.json
+/input/recipes/blender-chocolate-mousse.json
+/input/recipes/blender-hollandaise-recipe.json
+/input/recipes/blender-hollandaise-sauce.json
+/input/recipes/blender-macaroni-and-cheese.json
+/input/recipes/blender-mayonnaise-51183000.json
+/input/recipes/blender-pie.json
+/input/recipes/blender-sauce-noisette-hollandaise-w.json
+/input/recipes/blender-white-bread.json
+/input/recipes/blender-yorkshire-pudding.json
+/input/recipes/blenton-200242.json
+/input/recipes/blenty-of-blintzes.json
+/input/recipes/bleu-baked-chicken-and-rice.json
+/input/recipes/bleu-cheese-coleslaw.json
+/input/recipes/bleu-cheese-macaroni.json
+/input/recipes/bleu-harvest-soup.json
+/input/recipes/blini-russian-pancakes.json
+/input/recipes/blini-with-sour-cream-and-caviar-107397.json
+/input/recipes/blinis-with-tapioca-caviar-candied-fruits-toasted-pecans-and-creme-fraiche-236795.json
+/input/recipes/blintz-kugel.json
+/input/recipes/blintz-souffle-i.json
+/input/recipes/blintz-souffle-ii.json
+/input/recipes/bliss-balls.json
+/input/recipes/blissful-rosemary-chicken.json
+/input/recipes/blistered-baby-zucchini-baby-pattypan-squash-and-grilled-tomatoes-242705.json
+/input/recipes/blistered-green-beans-with-garlic-and-miso.json
+/input/recipes/blistered-green-beans-with-tomato-almond-pesto.json
+/input/recipes/blistered-tomatoes-with-herbs.json
+/input/recipes/blitz-puff-pastry.json
+/input/recipes/blizzard-cake.json
+/input/recipes/block-party-fruit-cookies.json
+/input/recipes/blonde-apple-brownies.json
+/input/recipes/blonde-bobbie.json
+/input/recipes/blonde-brownies-i.json
+/input/recipes/blonde-brownies-ii.json
+/input/recipes/blonde-brownies-iii.json
+/input/recipes/blonde-brownies-iv.json
+/input/recipes/blonde-brownies-v.json
+/input/recipes/blonde-brownies-with-white-chocolate.json
+/input/recipes/blondie-bars-with-peanut-butter-fil.json
+/input/recipes/blondie-brownies.json
+/input/recipes/blondie-caramel-heaven.json
+/input/recipes/blondies-ii.json
+/input/recipes/blondies.json
+/input/recipes/blood-and-sand-351599.json
+/input/recipes/blood-and-sand-cocktail.json
+/input/recipes/blood-orange-and-avocado-salad.json
+/input/recipes/blood-orange-and-grapefruit-juice-230545.json
+/input/recipes/blood-orange-and-grapefruit-salad-with-cinnamon.json
+/input/recipes/blood-orange-and-mixed-bean-salad-with-sprouts.json
+/input/recipes/blood-orange-beet-and-fennel-salad-378345.json
+/input/recipes/blood-orange-champagne-cocktail-240671.json
+/input/recipes/blood-orange-chia-pudding.json
+/input/recipes/blood-orange-chicken.json
+/input/recipes/blood-orange-crostata-13625.json
+/input/recipes/blood-orange-french-75-233122.json
+/input/recipes/blood-orange-grapefruit-and-pomegranate-compote-10005.json
+/input/recipes/blood-orange-jell-o-shots.json
+/input/recipes/blood-orange-mimosas-236687.json
+/input/recipes/blood-orange-mojito.json
+/input/recipes/blood-orange-roast-pork-loin-240673.json
+/input/recipes/blood-orange-rum-punch-230543.json
+/input/recipes/blood-orange-tart-with-cardamom-pastry-cream-104613.json
+/input/recipes/blood-orange-yogurt-olive-oil-cake.json
+/input/recipes/bloody-broken-glass-cupcakes.json
+/input/recipes/bloody-bull.json
+/input/recipes/bloody-fingers.json
+/input/recipes/bloody-mary-230541.json
+/input/recipes/bloody-mary-351589.json
+/input/recipes/bloody-mary-bites.json
+/input/recipes/bloody-mary-ceviche.json
+/input/recipes/bloody-mary-chicken-with-a-kick.json
+/input/recipes/bloody-mary-chicken.json
+/input/recipes/bloody-mary-chili.json
+/input/recipes/bloody-mary-cocktail.json
+/input/recipes/bloody-mary-deluxe.json
+/input/recipes/bloody-mary-flank-steak-recipe0.json
+/input/recipes/bloody-mary-granita-recipe.json
+/input/recipes/bloody-mary-ice-pops-354236.json
+/input/recipes/bloody-mary-iii-200644.json
+/input/recipes/bloody-mary-mix.json
+/input/recipes/bloody-mary-on-fire.json
+/input/recipes/bloody-mary-recipe.json
+/input/recipes/bloody-mary-salmon.json
+/input/recipes/bloody-mary-short-ribs.json
+/input/recipes/bloody-mary-shrimp-240975.json
+/input/recipes/bloody-mary-shrimp.json
+/input/recipes/bloody-mary-soup-shots-with-shrimp-and-pickled-vegetables-240667.json
+/input/recipes/bloody-mary-steaks-with-green-olive-b.json
+/input/recipes/bloody-mary-tomatoes.json
+/input/recipes/bloody-mary.json
+/input/recipes/bloody-mary0.json
+/input/recipes/bloody-marys-recipe.json
+/input/recipes/bloody-marys.json
+/input/recipes/bloomin-onion-dipping-sauce.json
+/input/recipes/blooming-onion-and-dipping-sauce.json
+/input/recipes/blooming-onion.json
+/input/recipes/blotche-aka-widow-maker.json
+/input/recipes/blt-bow-tie-salad.json
+/input/recipes/blt-bow-ties-108566.json
+/input/recipes/blt-burgers-239294.json
+/input/recipes/blt-casserole.json
+/input/recipes/blt-chicken-with-rosemary-lemon-mayonnaise-242483.json
+/input/recipes/blt-cups.json
+/input/recipes/blt-deviled-eggs.json
+/input/recipes/blt-dip.json
+/input/recipes/blt-dogs.json
+/input/recipes/blt-eggs.json
+/input/recipes/blt-ii-dip.json
+/input/recipes/blt-linguine.json
+/input/recipes/blt-on-a-stick.json
+/input/recipes/blt-pasta-salad.json
+/input/recipes/blt-pizza.json
+/input/recipes/blt-rollers.json
+/input/recipes/blt-salad-with-basil-mayo-dressing.json
+/input/recipes/blt-salad-with-sweet-onion-vinaigrett.json
+/input/recipes/blt-salad.json
+/input/recipes/blt-soup-i.json
+/input/recipes/blt-soup-ii.json
+/input/recipes/blt-unwrap-roll.json
+/input/recipes/blt-wraps.json
+/input/recipes/blt.json
+/input/recipes/blubaughs-blueberry-buckle-shortcake.json
+/input/recipes/blue-and-red-flannel-hash-848.json
+/input/recipes/blue-angel.json
+/input/recipes/blue-bacon-stuffed-mushrooms.json
+/input/recipes/blue-cheese-and-asparagus-pizza.json
+/input/recipes/blue-cheese-and-bacon-potato-salad.json
+/input/recipes/blue-cheese-and-bacon-truffles.json
+/input/recipes/blue-cheese-and-beef-meatballs.json
+/input/recipes/blue-cheese-and-caramelized-onion-squares-236483.json
+/input/recipes/blue-cheese-and-caramelized-shallot-dip-104792.json
+/input/recipes/blue-cheese-and-chive-dressing-108685.json
+/input/recipes/blue-cheese-and-dried-cranberry-tosse.json
+/input/recipes/blue-cheese-and-garlic-bread.json
+/input/recipes/blue-cheese-and-head-cheese-vinaigret.json
+/input/recipes/blue-cheese-and-onion.json
+/input/recipes/blue-cheese-and-pear-tartlets.json
+/input/recipes/blue-cheese-and-pecan-crackers-102636.json
+/input/recipes/blue-cheese-and-scallion-dip-102722.json
+/input/recipes/blue-cheese-and-walnut-crackers-recipe.json
+/input/recipes/blue-cheese-and-walnut-souffles-and-mesclun-with-red-pepper-vinaigrette-10186.json
+/input/recipes/blue-cheese-and-walnut-toasts-2.json
+/input/recipes/blue-cheese-and-walnut-wafers.json
+/input/recipes/blue-cheese-apple-and-sage-honey-crostini-51255310.json
+/input/recipes/blue-cheese-avocado-and-grape-salad.json
+/input/recipes/blue-cheese-bacon-and-chive-stuffed.json
+/input/recipes/blue-cheese-bacon-and-pear-brunch-sa.json
+/input/recipes/blue-cheese-bacon-focaccia-367750.json
+/input/recipes/blue-cheese-ball.json
+/input/recipes/blue-cheese-beef-roll.json
+/input/recipes/blue-cheese-beef-tenderloin.json
+/input/recipes/blue-cheese-bites.json
+/input/recipes/blue-cheese-bread-1098.json
+/input/recipes/blue-cheese-bread-pudding.json
+/input/recipes/blue-cheese-broccoli-salad.json
+/input/recipes/blue-cheese-burgers-with-green-peppercorns-32.json
+/input/recipes/blue-cheese-burgers.json
+/input/recipes/blue-cheese-buttermilk-biscuits-107248.json
+/input/recipes/blue-cheese-caesar-salad-10314.json
+/input/recipes/blue-cheese-cake.json
+/input/recipes/blue-cheese-canapes-with-pecans-and-grapes-108652.json
+/input/recipes/blue-cheese-cheesecake.json
+/input/recipes/blue-cheese-chicken-wing-dip.json
+/input/recipes/blue-cheese-chicken.json
+/input/recipes/blue-cheese-chipotle-venison-burgers.json
+/input/recipes/blue-cheese-coleslaw-108436.json
+/input/recipes/blue-cheese-coleslaw.json
+/input/recipes/blue-cheese-corn-bread-2745.json
+/input/recipes/blue-cheese-crusted-filet-mignon-with.json
+/input/recipes/blue-cheese-crusted-steaks-with-red-wine-sauce-108816.json
+/input/recipes/blue-cheese-crusted-tomatoes-242707.json
+/input/recipes/blue-cheese-dip-108269.json
+/input/recipes/blue-cheese-dip-i.json
+/input/recipes/blue-cheese-dip-ii.json
+/input/recipes/blue-cheese-dip-with-onion-and-celery-104337.json
+/input/recipes/blue-cheese-dip-with-pecans-100320.json
+/input/recipes/blue-cheese-dressing-104450.json
+/input/recipes/blue-cheese-dressing-364989.json
+/input/recipes/blue-cheese-dressing-369192.json
+/input/recipes/blue-cheese-dressing-recipe.json
+/input/recipes/blue-cheese-dressing.json
+/input/recipes/blue-cheese-fettucine.json
+/input/recipes/blue-cheese-fig-burgers.json
+/input/recipes/blue-cheese-fried-potatoes.json
+/input/recipes/blue-cheese-garlic-sweet-corn.json
+/input/recipes/blue-cheese-gougeres-351019.json
+/input/recipes/blue-cheese-herb-spread.json
+/input/recipes/blue-cheese-horseradish-dressing.json
+/input/recipes/blue-cheese-hot-wings.json
+/input/recipes/blue-cheese-jalapeno-poppers.json
+/input/recipes/blue-cheese-lasagna.json
+/input/recipes/blue-cheese-mousse.json
+/input/recipes/blue-cheese-port-and-walnut-spread-13540.json
+/input/recipes/blue-cheese-port-and-walnut-spread.json
+/input/recipes/blue-cheese-potato-gratin-107219.json
+/input/recipes/blue-cheese-potato-salad-2039.json
+/input/recipes/blue-cheese-potato-salad.json
+/input/recipes/blue-cheese-potatoes-delmonico.json
+/input/recipes/blue-cheese-shortbread-leaves-with-cream-cheese-chutney-roulade-107244.json
+/input/recipes/blue-cheese-souffles-with-grape-syrup-on-fig-and-walnut-brioche-232822.json
+/input/recipes/blue-cheese-spinach-meat-loaf-muffin.json
+/input/recipes/blue-cheese-stuffed-burgers.json
+/input/recipes/blue-cheese-stuffed-mushrooms-with-gr.json
+/input/recipes/blue-cheese-surprise.json
+/input/recipes/blue-cheese-sweet-pecan-and-cranber.json
+/input/recipes/blue-cheese-toasts-105648.json
+/input/recipes/blue-cheese-vinaigrette-4696.json
+/input/recipes/blue-cheese-walnut-and-pear-pizza.json
+/input/recipes/blue-cheese-walnut-toasts.json
+/input/recipes/blue-cheese-with-capers-and-red-onion.json
+/input/recipes/blue-cheese-with-rosemary-honey-on-crackers-350621.json
+/input/recipes/blue-cheesy-grits.json
+/input/recipes/blue-claw-crab-boil-with-asian-condiments-242785.json
+/input/recipes/blue-corn-cornbread.json
+/input/recipes/blue-cornmeal-pancakes.json
+/input/recipes/blue-cranberry-sauce.json
+/input/recipes/blue-cucumber-salad.json
+/input/recipes/blue-flame.json
+/input/recipes/blue-green-and-red-potato-salad.json
+/input/recipes/blue-hawaiian-230575.json
+/input/recipes/blue-hawaiian-cocktail.json
+/input/recipes/blue-hawaiian.json
+/input/recipes/blue-hill-at-stone-barns-cure-mix-232206.json
+/input/recipes/blue-island-ice-tea.json
+/input/recipes/blue-lagoon-margaritas.json
+/input/recipes/blue-meanies.json
+/input/recipes/blue-moon-salad.json
+/input/recipes/blue-motorcycle.json
+/input/recipes/blue-mountain-200381.json
+/input/recipes/blue-mushroom-omelet.json
+/input/recipes/blue-plate-special-meat-loaf-729.json
+/input/recipes/blue-ribbon-apple-crumb-pie.json
+/input/recipes/blue-ribbon-chocolate-chip-cookies.json
+/input/recipes/blue-ribbon-creamy-caramels.json
+/input/recipes/blue-ribbon-curry-chicken.json
+/input/recipes/blue-ribbon-fruit-cookies.json
+/input/recipes/blue-ribbon-horseradish-pickles.json
+/input/recipes/blue-ribbon-meatloaf-from-crosse-bl.json
+/input/recipes/blue-ribbon-mincemeat-pie-filling.json
+/input/recipes/blue-ribbon-overnight-rolls.json
+/input/recipes/blue-ribbon-sugar-cookies.json
+/input/recipes/blue-ribbon-white-bread.json
+/input/recipes/blue-ribbon-white-cake.json
+/input/recipes/blue-rita.json
+/input/recipes/blue-sky-martini.json
+/input/recipes/blue-spinach-salad.json
+/input/recipes/blue-stuffed-buffalo-burger.json
+/input/recipes/blue-suede-cake.json
+/input/recipes/blue-times-two-salad.json
+/input/recipes/bluebarb-blueberry-rhubarb-crisp.json
+/input/recipes/bluebarb-pie.json
+/input/recipes/blueberries-n-cheese-squares.json
+/input/recipes/blueberries-with-yogurt-and-maple-blueberry-syrup-15184.json
+/input/recipes/blueberry-almond-coffeecake-103686.json
+/input/recipes/blueberry-almond-cookies.json
+/input/recipes/blueberry-almond-energy-bars.json
+/input/recipes/blueberry-almond-pancakes.json
+/input/recipes/blueberry-almond-praline-sundae-106600.json
+/input/recipes/blueberry-almond-scones.json
+/input/recipes/blueberry-almond-yogurt.json
+/input/recipes/blueberry-anadama-bread.json
+/input/recipes/blueberry-and-banana-cream-cheese-pie.json
+/input/recipes/blueberry-and-banana-steel-cut-oats.json
+/input/recipes/blueberry-and-chia-quinoa.json
+/input/recipes/blueberry-and-corn-crisp.json
+/input/recipes/blueberry-and-cream-cookies-360770.json
+/input/recipes/blueberry-and-nectarine-buckle-12352.json
+/input/recipes/blueberry-and-orange-layer-cake-with-cream-cheese-frosting-105183.json
+/input/recipes/blueberry-and-peach-crisp.json
+/input/recipes/blueberry-and-raisin-jam.json
+/input/recipes/blueberry-and-raspberry-pancake-toppi.json
+/input/recipes/blueberry-and-spice-smoothie.json
+/input/recipes/blueberry-angel-food-dessert.json
+/input/recipes/blueberry-apple-butter.json
+/input/recipes/blueberry-apple-crisp.json
+/input/recipes/blueberry-bake.json
+/input/recipes/blueberry-banana-and-peanut-butter.json
+/input/recipes/blueberry-banana-bread-recipe.json
+/input/recipes/blueberry-banana-bread.json
+/input/recipes/blueberry-banana-breakfast-bars.json
+/input/recipes/blueberry-banana-coconut-flax-muffins.json
+/input/recipes/blueberry-banana-milkshake.json
+/input/recipes/blueberry-banana-nut-bread.json
+/input/recipes/blueberry-banana-oatmeal-smoothie.json
+/input/recipes/blueberry-banana-pie.json
+/input/recipes/blueberry-banana-shake-200871.json
+/input/recipes/blueberry-bars.json
+/input/recipes/blueberry-beet-smoothie-with-coconut-water-51257820.json
+/input/recipes/blueberry-bishop-200758.json
+/input/recipes/blueberry-blackberry-spice-syrup-238968.json
+/input/recipes/blueberry-bliss-filled-lemon-layers.json
+/input/recipes/blueberry-bottom-cake.json
+/input/recipes/blueberry-boy-bait.json
+/input/recipes/blueberry-bran-muffins.json
+/input/recipes/blueberry-bread-i.json
+/input/recipes/blueberry-bread-ii.json
+/input/recipes/blueberry-breeze-coconut-smoothie.json
+/input/recipes/blueberry-brie.json
+/input/recipes/blueberry-buckle-ii.json
+/input/recipes/blueberry-buckle-pull-apart-bread.json
+/input/recipes/blueberry-buckle.json
+/input/recipes/blueberry-buckwheat-pancakes-12295.json
+/input/recipes/blueberry-buttermilk-bundt-cake-109372.json
+/input/recipes/blueberry-buttermilk-chess-pie.json
+/input/recipes/blueberry-buttermilk-coffeecake.json
+/input/recipes/blueberry-buttermilk-tart-10539.json
+/input/recipes/blueberry-cake-doughnuts.json
+/input/recipes/blueberry-cheesecake-4302.json
+/input/recipes/blueberry-cheesecake-bars-101165.json
+/input/recipes/blueberry-cheesecake-ice-cream.json
+/input/recipes/blueberry-cheesecake-pie.json
+/input/recipes/blueberry-cheesecake.json
+/input/recipes/blueberry-cherry-pie.json
+/input/recipes/blueberry-chestnut-coconut-smoothie.json
+/input/recipes/blueberry-chia-seed-jam.json
+/input/recipes/blueberry-chia-seed-pancakes.json
+/input/recipes/blueberry-chicken.json
+/input/recipes/blueberry-chill.json
+/input/recipes/blueberry-citron-aquavit-200800.json
+/input/recipes/blueberry-clafouti-recipe.json
+/input/recipes/blueberry-clafouti.json
+/input/recipes/blueberry-cobbler-from-land-olakes.json
+/input/recipes/blueberry-coconut-ice-cream.json
+/input/recipes/blueberry-coffee-cake-i.json
+/input/recipes/blueberry-coffee-cake-ii.json
+/input/recipes/blueberry-coffee-cake-iii.json
+/input/recipes/blueberry-coffee-cake-muffins-recipe.json
+/input/recipes/blueberry-compote-1222195.json
+/input/recipes/blueberry-congealed-salad.json
+/input/recipes/blueberry-cookies.json
+/input/recipes/blueberry-cordial-200757.json
+/input/recipes/blueberry-corn-muffins-10532.json
+/input/recipes/blueberry-cornbread.json
+/input/recipes/blueberry-cornmeal-muffins.json
+/input/recipes/blueberry-cornmeal-pancakes.json
+/input/recipes/blueberry-cream-cheese-cake.json
+/input/recipes/blueberry-cream-cheese-muffins.json
+/input/recipes/blueberry-cream-cheese-pie.json
+/input/recipes/blueberry-cream-cheese-pound-cake-i.json
+/input/recipes/blueberry-cream-cheese-pound-cake-ii.json
+/input/recipes/blueberry-cream-dessert.json
+/input/recipes/blueberry-cream-muffins.json
+/input/recipes/blueberry-cream-pie.json
+/input/recipes/blueberry-cream-slushy.json
+/input/recipes/blueberry-crisp-i.json
+/input/recipes/blueberry-crisp-ii.json
+/input/recipes/blueberry-crumb-bars.json
+/input/recipes/blueberry-crumb-muffins.json
+/input/recipes/blueberry-crumb-pie.json
+/input/recipes/blueberry-crumble-bars.json
+/input/recipes/blueberry-crumble-pie-366429.json
+/input/recipes/blueberry-crumble.json
+/input/recipes/blueberry-crunch.json
+/input/recipes/blueberry-cucumber-smoothie.json
+/input/recipes/blueberry-custard.json
+/input/recipes/blueberry-delight-muffins.json
+/input/recipes/blueberry-delight.json
+/input/recipes/blueberry-dessert.json
+/input/recipes/blueberry-dream-pie.json
+/input/recipes/blueberry-drop-cookies.json
+/input/recipes/blueberry-dump-cake.json
+/input/recipes/blueberry-egg-and-cheese-bagel.json
+/input/recipes/blueberry-flax-pancakes.json
+/input/recipes/blueberry-focaccia.json
+/input/recipes/blueberry-freezer-jam.json
+/input/recipes/blueberry-french-toast.json
+/input/recipes/blueberry-frozen-yogurt.json
+/input/recipes/blueberry-gelatin-mold.json
+/input/recipes/blueberry-gelatin-salad.json
+/input/recipes/blueberry-gingerbread.json
+/input/recipes/blueberry-granita.json
+/input/recipes/blueberry-grapefruit-salsa.json
+/input/recipes/blueberry-grunt.json
+/input/recipes/blueberry-habanero-salsa.json
+/input/recipes/blueberry-hand-pies-51175020.json
+/input/recipes/blueberry-ice-cream-14209.json
+/input/recipes/blueberry-ice-cream-15388.json
+/input/recipes/blueberry-ice-cream-pie-586.json
+/input/recipes/blueberry-johnnycakes-with-maple-syrup-849.json
+/input/recipes/blueberry-julep-51172810.json
+/input/recipes/blueberry-ketchup.json
+/input/recipes/blueberry-lemon-bread-2368.json
+/input/recipes/blueberry-lemon-bread.json
+/input/recipes/blueberry-lemon-breakfast-quinoa.json
+/input/recipes/blueberry-lemon-cake-with-lemon-cream-cheese-frosting-105375.json
+/input/recipes/blueberry-lemon-corn-muffins-15255.json
+/input/recipes/blueberry-lemon-cream-tarts-108364.json
+/input/recipes/blueberry-lemon-crumb-bars.json
+/input/recipes/blueberry-lemon-icebox-cake.json
+/input/recipes/blueberry-lemon-loaf.json
+/input/recipes/blueberry-lemon-pound-cake-10533.json
+/input/recipes/blueberry-lemon-pound-cake.json
+/input/recipes/blueberry-lemon-sauce-239050.json
+/input/recipes/blueberry-lemon-shortcake.json
+/input/recipes/blueberry-lemon-sprouted-rice-and-qui.json
+/input/recipes/blueberry-lemon-tart-recipe.json
+/input/recipes/blueberry-lemon-walnut-bread.json
+/input/recipes/blueberry-lemon-yogurt-muffins.json
+/input/recipes/blueberry-lime-ice-pops-1222203.json
+/input/recipes/blueberry-lime-mold.json
+/input/recipes/blueberry-limeade.json
+/input/recipes/blueberry-liquor.json
+/input/recipes/blueberry-loaf.json
+/input/recipes/blueberry-mango-smoothie.json
+/input/recipes/blueberry-maple-syrup-oatmeal.json
+/input/recipes/blueberry-meringue-pie.json
+/input/recipes/blueberry-mint-smoothie.json
+/input/recipes/blueberry-mojito-tea-bread.json
+/input/recipes/blueberry-monkey-bread.json
+/input/recipes/blueberry-muffins-i.json
+/input/recipes/blueberry-muffins-ii.json
+/input/recipes/blueberry-muffins-on-steroids.json
+/input/recipes/blueberry-muffins-with-lemon-blackberry-glaze-354034.json
+/input/recipes/blueberry-mystery-cake.json
+/input/recipes/blueberry-nectarine-crisp-109714.json
+/input/recipes/blueberry-nut-muffins.json
+/input/recipes/blueberry-nut-oat-bran-muffins.json
+/input/recipes/blueberry-oat-dream-bars.json
+/input/recipes/blueberry-oat-muffins.json
+/input/recipes/blueberry-oatmeal-breakfast-bars.json
+/input/recipes/blueberry-oatmeal-chia-seed-muffins.json
+/input/recipes/blueberry-oatmeal-chocolate-chip-cook.json
+/input/recipes/blueberry-oatmeal-cookies.json
+/input/recipes/blueberry-oatmeal-pancakes.json
+/input/recipes/blueberry-oatmeal-scones.json
+/input/recipes/blueberry-oatmeal.json
+/input/recipes/blueberry-or-cherry-dessert.json
+/input/recipes/blueberry-orange-bran-muffin.json
+/input/recipes/blueberry-orange-bread.json
+/input/recipes/blueberry-orange-scones-with-white-ch.json
+/input/recipes/blueberry-orange-smoothie-230686.json
+/input/recipes/blueberry-pancakes.json
+/input/recipes/blueberry-party-salad.json
+/input/recipes/blueberry-peach-muffins.json
+/input/recipes/blueberry-peach-slab-pie-51249610.json
+/input/recipes/blueberry-pecan-crisp.json
+/input/recipes/blueberry-pie-bars.json
+/input/recipes/blueberry-pie-in-a-jar.json
+/input/recipes/blueberry-pie-pops.json
+/input/recipes/blueberry-pie-recipe.json
+/input/recipes/blueberry-pie-with-cornmeal-crust-and-lemon-cream-242725.json
+/input/recipes/blueberry-pie-with-flax-and-almonds.json
+/input/recipes/blueberry-pie.json
+/input/recipes/blueberry-pigs.json
+/input/recipes/blueberry-popovers.json
+/input/recipes/blueberry-potato-cake.json
+/input/recipes/blueberry-pound-cake.json
+/input/recipes/blueberry-pudding-with-hard-sauce.json
+/input/recipes/blueberry-pumpkin-muffins.json
+/input/recipes/blueberry-quinoa-with-lemon-glaze.json
+/input/recipes/blueberry-raspberry-cake-1621.json
+/input/recipes/blueberry-raspberry-pie-106718.json
+/input/recipes/blueberry-raspberry-pie.json
+/input/recipes/blueberry-ricotta-squares.json
+/input/recipes/blueberry-s-pie.json
+/input/recipes/blueberry-salad-with-prosciutto-and-melon-360051.json
+/input/recipes/blueberry-salad.json
+/input/recipes/blueberry-salsa.json
+/input/recipes/blueberry-sauce.json
+/input/recipes/blueberry-scones-with-lemon-glaze-recipe.json
+/input/recipes/blueberry-scones.json
+/input/recipes/blueberry-shortbread-bars.json
+/input/recipes/blueberry-shortbread-cheesecake.json
+/input/recipes/blueberry-shrub-359357.json
+/input/recipes/blueberry-simple-syrup.json
+/input/recipes/blueberry-smash-395929.json
+/input/recipes/blueberry-smoothie-bowl.json
+/input/recipes/blueberry-smoothie.json
+/input/recipes/blueberry-smoothies.json
+/input/recipes/blueberry-snow.json
+/input/recipes/blueberry-soup-221.json
+/input/recipes/blueberry-sour-cream-coffee-cake.json
+/input/recipes/blueberry-sour-cream-pie-300.json
+/input/recipes/blueberry-spinach-protein-smoothie.json
+/input/recipes/blueberry-spinach-salad.json
+/input/recipes/blueberry-spread.json
+/input/recipes/blueberry-squares.json
+/input/recipes/blueberry-strata.json
+/input/recipes/blueberry-streusel-cake-354217.json
+/input/recipes/blueberry-streusel-cobbler.json
+/input/recipes/blueberry-streusel-coffee-cake.json
+/input/recipes/blueberry-streusel-muffins.json
+/input/recipes/blueberry-stuffed-french-toast.json
+/input/recipes/blueberry-summer-squash-bread.json
+/input/recipes/blueberry-tea-cocktail.json
+/input/recipes/blueberry-topping.json
+/input/recipes/blueberry-torte.json
+/input/recipes/blueberry-turnovers.json
+/input/recipes/blueberry-upside-down-banana-nut-brea.json
+/input/recipes/blueberry-upside-down-cake.json
+/input/recipes/blueberry-vanilla-graham-protein-smoo.json
+/input/recipes/blueberry-vanilla-syrup.json
+/input/recipes/blueberry-vinaigrette-dressing.json
+/input/recipes/blueberry-vodka-martinis.json
+/input/recipes/blueberry-waffles-354769.json
+/input/recipes/blueberry-waffles-with-fast-blueberry.json
+/input/recipes/blueberry-walnut-bread.json
+/input/recipes/blueberry-walnut-salad.json
+/input/recipes/blueberry-white-chocolate-macadamia-m.json
+/input/recipes/blueberry-white-chocolate-mousse-tart-2297.json
+/input/recipes/blueberry-yogurt-pops.json
+/input/recipes/blueberry-yogurt-pound-cake.json
+/input/recipes/blueberry-zucchini-bread.json
+/input/recipes/blueberry-zucchini-muffins.json
+/input/recipes/blues-busting-blueberry-ice-cream-354969.json
+/input/recipes/blues-lumpia.json
+/input/recipes/bluetons-blue-cheese-croutons.json
+/input/recipes/bluewater-bread-pudding-with-caramel-sauce-107108.json
+/input/recipes/bluezys-stuffed-jalapenos-with-bacon.json
+/input/recipes/blurry-eyed-kicker.json
+/input/recipes/blushing-applesauce.json
+/input/recipes/blushing-betty-rhubarb-dessert.json
+/input/recipes/blushing-cranberry-pears.json
+/input/recipes/blushing-pomegranate-chicken.json
+/input/recipes/bo-kho-spicy-vietnamese-beef-stew.json
+/input/recipes/bo-luc-lac-french-vietnamese-shaking.json
+/input/recipes/bo-ssam-grilled-pork-and-pickled-slaw-in-lettuce-cups-56389619.json
+/input/recipes/boardwalk-quality-maple-walnut-fudge.json
+/input/recipes/boat-burgers.json
+/input/recipes/boat-cruisin-punch.json
+/input/recipes/boat-drink.json
+/input/recipes/boathouse-punch-56389846.json
+/input/recipes/bob-andy-pie.json
+/input/recipes/bobbes-super-cheesy-pasta.json
+/input/recipes/bobbies-oatmeal-cookies.json
+/input/recipes/bobbies-spaghetti-sauce.json
+/input/recipes/bobby-burns-51256880.json
+/input/recipes/bobby-flays-margherita-pizza-recipe.json
+/input/recipes/bobbys-buffalo-wings-with-tangy-cheese-dip-recipe.json
+/input/recipes/bobbys-dry-rubbed-rib-eye-steaks-with-mesa-barbecue-sauce-358849.json
+/input/recipes/bobbys-vanilla-holiday-nog-recipe.json
+/input/recipes/bobotie-231245.json
+/input/recipes/bobotie-from-boschendal-manor-house.json
+/input/recipes/bobotie-south-african-meatloaf.json
+/input/recipes/bobotie.json
+/input/recipes/bobras-banana-bread.json
+/input/recipes/bobs-awesome-lasagna.json
+/input/recipes/bobs-bbq-sauce.json
+/input/recipes/bobs-bean-salad.json
+/input/recipes/bobs-blue-cheese-dressing.json
+/input/recipes/bobs-habanero-hot-sauce---liquid-fir.json
+/input/recipes/bobs-little-known-less-cared-about.json
+/input/recipes/bobs-mexican-stuffed-chicken.json
+/input/recipes/bobs-pineapple-pie.json
+/input/recipes/bobs-pulled-pork-on-a-smoker.json
+/input/recipes/bobs-salad-dressing.json
+/input/recipes/bobs-slow-cooker-braciole.json
+/input/recipes/bobs-stuffed-banana-peppers.json
+/input/recipes/bobs-sweet-and-sour-grilled-jumbuck-ribs-395271.json
+/input/recipes/bobs-sweet-pepper-skillet.json
+/input/recipes/bobs-teriyaki-sauce-and-marinade.json
+/input/recipes/bobs-thai-beef-salad.json
+/input/recipes/bobs-three-bean-salad.json
+/input/recipes/boccie-ball-200276.json
+/input/recipes/bodacious-broccoli-salad.json
+/input/recipes/bodacious-brownies.json
+/input/recipes/bodega-bay-cioppino.json
+/input/recipes/boeuf-bourguignon-104754.json
+/input/recipes/boeuf-bourguignon.json
+/input/recipes/boeuf-en-croute.json
+/input/recipes/bohemia-cookies.json
+/input/recipes/bohemian-macaroni-and-cheese.json
+/input/recipes/bohemian-pork-roast.json
+/input/recipes/bohemian-style-absinthe-cocktail.json
+/input/recipes/boiled-bagels.json
+/input/recipes/boiled-baked-ribs.json
+/input/recipes/boiled-cabbage-with-bacon.json
+/input/recipes/boiled-cake.json
+/input/recipes/boiled-carrots-with-prepared-horseradish-51154600.json
+/input/recipes/boiled-chicken.json
+/input/recipes/boiled-chocolate-delight-cake.json
+/input/recipes/boiled-crawfish.json
+/input/recipes/boiled-custard-i.json
+/input/recipes/boiled-custard-ii.json
+/input/recipes/boiled-custard.json
+/input/recipes/boiled-dressing-106592.json
+/input/recipes/boiled-fruit-cake.json
+/input/recipes/boiled-fruitcake.json
+/input/recipes/boiled-lobster-dinner-with-sesame-mayonnaise-354173.json
+/input/recipes/boiled-lobster.json
+/input/recipes/boiled-mustard-potatoes.json
+/input/recipes/boiled-new-potatoes-with-garlic-lemon-dressing-11860.json
+/input/recipes/boiled-peanuts.json
+/input/recipes/boiled-potatoes-with-chives.json
+/input/recipes/boiled-raisin-cake-233997.json
+/input/recipes/boiled-raisin-cake-i.json
+/input/recipes/boiled-raisin-cake-ii.json
+/input/recipes/boiled-tongue.json
+/input/recipes/boiled-yuca-em-yuca-hervida-em-51203220.json
+/input/recipes/boilermaker-tailgate-chili.json
+/input/recipes/boiling-water-pastry.json
+/input/recipes/bok-bok-popovers.json
+/input/recipes/bok-choy-and-shiitake-stir-fry.json
+/input/recipes/bok-choy-beef-soup.json
+/input/recipes/bok-choy-carrots-and-green-beans.json
+/input/recipes/bok-choy-ramen-salad.json
+/input/recipes/bok-choy-salad.json
+/input/recipes/bok-choy-steamed-rice.json
+/input/recipes/bok-choy-stir-fry.json
+/input/recipes/bok-choy-thai-green-smoothie.json
+/input/recipes/bok-choy-with-beef-1000345.json
+/input/recipes/bok-choy-with-carrot.json
+/input/recipes/bolas-de-mani-peanut-and-plantain-ba.json
+/input/recipes/bold-and-simple-snack-mix.json
+/input/recipes/bold-honey-barbecue-burger.json
+/input/recipes/bold-vegan-chili.json
+/input/recipes/boliche-cuban-pot-roast.json
+/input/recipes/bolivian-peanut-soup-sopa-de-mani.json
+/input/recipes/bolivian-saltenas.json
+/input/recipes/bolo-200382.json
+/input/recipes/bolo-baeta-brazilian-milk-cake.json
+/input/recipes/bolo-de-banana-caramelizada-carameli.json
+/input/recipes/bolo-de-fuba-cremoso-creamy-cornmeal.json
+/input/recipes/bolo-de-leite-condensado-brazilian-c.json
+/input/recipes/bolo-facil-de-fuba-cremoso-easy-crea.json
+/input/recipes/bologna-potato-soup.json
+/input/recipes/bologna-salad-sandwich-spread-i.json
+/input/recipes/bologna-salad-sandwich-spread-ii.json
+/input/recipes/bolognese-sauce-107226.json
+/input/recipes/bolognese-sauce-with-meat.json
+/input/recipes/bolognese-sauce.json
+/input/recipes/bolognese-stuffed-bell-peppers.json
+/input/recipes/bolognese-with-homemade-noodles.json
+/input/recipes/bolos-black-beans-and-rice-recipe.json
+/input/recipes/bombay-bhel-14814.json
+/input/recipes/bombay-butter-chicken.json
+/input/recipes/bombay-chicken-wings.json
+/input/recipes/bombay-punch-102789.json
+/input/recipes/bon-appetits-meatballs.json
+/input/recipes/bon-bon-christmas-cookies.json
+/input/recipes/bon-bons.json
+/input/recipes/bonbons-hot-fudge-sauce.json
+/input/recipes/bonbons.json
+/input/recipes/bonds-vesper.json
+/input/recipes/bone-broth.json
+/input/recipes/bone-in-ham-cooked-in-beer.json
+/input/recipes/bone-in-pork-roast-with-apple-rhubarb.json
+/input/recipes/boneless-buffalo-wings.json
+/input/recipes/boneless-chicken-breasts-with-red-chili-sauce-13116.json
+/input/recipes/boneless-garlic-and-rosemary-rubbed-p.json
+/input/recipes/boneless-leg-of-lamb-stuffed-with-swiss-chard-and-feta-11738.json
+/input/recipes/boneless-pork-chop-with-shallot-musta.json
+/input/recipes/boneless-pork-chops-and-apples.json
+/input/recipes/boneless-pork-chops-with-ginger-fig-and-lemon-compote-15836.json
+/input/recipes/bones-of-the-dead.json
+/input/recipes/bonito-dashi.json
+/input/recipes/bonnies-crab-cakes.json
+/input/recipes/bonnies-fried-cabbage.json
+/input/recipes/bonnies-fruit-dip.json
+/input/recipes/bonnies-new-years-beef-dip.json
+/input/recipes/bonnys-decorated-coconut-brownies.json
+/input/recipes/booger-cookies.json
+/input/recipes/book-club-herb-roasted-chicken-and-ve.json
+/input/recipes/boonas-butterscotch-cheesecake-bars.json
+/input/recipes/boone-dip.json
+/input/recipes/boos-kiwi-and-mango-salad.json
+/input/recipes/boozy-irish-cake.json
+/input/recipes/boozy-mai-tai-pops.json
+/input/recipes/boozy-rice-with-nuts-and-berries.json
+/input/recipes/boozy-smooth-ice-cream.json
+/input/recipes/boozy-watermelon.json
+/input/recipes/bop-energy-bites.json
+/input/recipes/bopis.json
+/input/recipes/bops-broccoli-cauliflower-salad.json
+/input/recipes/bordeaux-martini.json
+/input/recipes/bordelaise-sauce-with-mushrooms.json
+/input/recipes/borracho-beans-108790.json
+/input/recipes/borscht-357129.json
+/input/recipes/borscht-braised-beef-short-ribs.json
+/input/recipes/borscht-i.json
+/input/recipes/borscht-ii.json
+/input/recipes/borscht-with-meat.json
+/input/recipes/bos-asparagus-casserole.json
+/input/recipes/bos-best-white-german-chocolate-cake.json
+/input/recipes/bosc-pears-in-rose-wine-with-persimmon-ice-cream-350130.json
+/input/recipes/boscobel-beach-ginger-cake.json
+/input/recipes/bosnian-style-cornbread-razljevak.json
+/input/recipes/boss-pizza-sauce.json
+/input/recipes/boston-baked-bean-dip.json
+/input/recipes/boston-baked-beans.json
+/input/recipes/boston-brown-bread-51122630.json
+/input/recipes/boston-brown-bread-i.json
+/input/recipes/boston-brown-bread-ii.json
+/input/recipes/boston-brown-bread-iii.json
+/input/recipes/boston-cooler.json
+/input/recipes/boston-cream-cake.json
+/input/recipes/boston-cream-dessert-cups.json
+/input/recipes/boston-cream-pie-11701.json
+/input/recipes/boston-cream-pie-i.json
+/input/recipes/boston-cream-pie-ii.json
+/input/recipes/boston-cream-pie-iii.json
+/input/recipes/boston-cream-pie-recipe.json
+/input/recipes/boston-cream-pie-recipe0.json
+/input/recipes/boston-cream-pie-recipe2.json
+/input/recipes/boston-creme-mini-cupcakes.json
+/input/recipes/boston-creme-pie-martini.json
+/input/recipes/boston-iced-tea.json
+/input/recipes/boston-lettuce-wedges-with-zinfandel-vinaigrette-and-stilton-240984.json
+/input/recipes/boston-marathon-chili-1720.json
+/input/recipes/botercake-butter-cake.json
+/input/recipes/boterkoek-dutch-butter-cake.json
+/input/recipes/bottle-and-go-mushroom-soup.json
+/input/recipes/bottled-spaghetti-sauce.json
+/input/recipes/bottom-round-roast-with-onion-gravy.json
+/input/recipes/boudin-balls.json
+/input/recipes/boudin-blanc-stuffed-turkey-breasts-with-chestnuts-51205440.json
+/input/recipes/boudin-blanc-terrine-with-red-onion-confit-1085.json
+/input/recipes/boudreauxs-cajun-potato-leek-soup.json
+/input/recipes/boudreauxs-zydeco-stomp-gumbo.json
+/input/recipes/bouillabaisse-238411.json
+/input/recipes/bouillabaisse-linder-11989.json
+/input/recipes/bouillabaisse-simplified-241658.json
+/input/recipes/bouillabaisse.json
+/input/recipes/boule-de-fromage-aux-herbes-et-au-bac.json
+/input/recipes/boulevardier-51147470.json
+/input/recipes/bountiful-garden-zucchini-enchiladas.json
+/input/recipes/bourbon-and-black-pepper-braised-short-ribs.json
+/input/recipes/bourbon-and-brown-sugar-barbeque-sauc.json
+/input/recipes/bourbon-and-brown-sugar-glazed-turkey.json
+/input/recipes/bourbon-and-dark-rum-eggnog-200886.json
+/input/recipes/bourbon-and-dp-baked-beans.json
+/input/recipes/bourbon-and-molasses-glazed-turkey-br.json
+/input/recipes/bourbon-apple-cider-and-honey-glazed.json
+/input/recipes/bourbon-baby-back-ribs-103505.json
+/input/recipes/bourbon-balls-367849.json
+/input/recipes/bourbon-balls-56390149.json
+/input/recipes/bourbon-balls-i.json
+/input/recipes/bourbon-balls-ii.json
+/input/recipes/bourbon-banana-pudding-with-glazed-pecans-351912.json
+/input/recipes/bourbon-barbecue-sauce-103642.json
+/input/recipes/bourbon-barbecue-sauce-12437.json
+/input/recipes/bourbon-barbecue-slow-cooker-beans.json
+/input/recipes/bourbon-bbq-glazed-baby-back-ribs.json
+/input/recipes/bourbon-candy-apples.json
+/input/recipes/bourbon-chicken-dish.json
+/input/recipes/bourbon-chicken.json
+/input/recipes/bourbon-chocolate-pecan-pie.json
+/input/recipes/bourbon-cider-chicken-thighs-with-pot.json
+/input/recipes/bourbon-citrus-slush.json
+/input/recipes/bourbon-cranberry-sauce-2715.json
+/input/recipes/bourbon-cream-cheese-frosting.json
+/input/recipes/bourbon-creamed-corn-230652.json
+/input/recipes/bourbon-eggnog-200318.json
+/input/recipes/bourbon-fig-compote.json
+/input/recipes/bourbon-fried-apples.json
+/input/recipes/bourbon-glaze.json
+/input/recipes/bourbon-glazed-baby-back-ribs-235341.json
+/input/recipes/bourbon-glazed-carrots.json
+/input/recipes/bourbon-glazed-chicken-drumettes-with-blue-cheese-dipping-sauce-357292.json
+/input/recipes/bourbon-glazed-ham.json
+/input/recipes/bourbon-ice-cream-361263.json
+/input/recipes/bourbon-kamikaze.json
+/input/recipes/bourbon-little-smokies.json
+/input/recipes/bourbon-mango-pulled-pork.json
+/input/recipes/bourbon-molasses-chicken-drumsticks-109673.json
+/input/recipes/bourbon-orange-pecan-pie-with-bourbon-cream-108852.json
+/input/recipes/bourbon-pecan-cake.json
+/input/recipes/bourbon-pecan-chicken.json
+/input/recipes/bourbon-pecan-shortbread.json
+/input/recipes/bourbon-pecan-tart-355832.json
+/input/recipes/bourbon-pecan-tarts-241189.json
+/input/recipes/bourbon-pumpkin-cheesecake-108770.json
+/input/recipes/bourbon-punch-with-pink-grapefruit-and-mint-240765.json
+/input/recipes/bourbon-raisin-sauce-for-ham.json
+/input/recipes/bourbon-salted-caramel-red-walnut-blo.json
+/input/recipes/bourbon-sausage.json
+/input/recipes/bourbon-sloe-gin-cocktail-200750.json
+/input/recipes/bourbon-slush.json
+/input/recipes/bourbon-spiked-pumpkin-pecan-bundt-ca.json
diff --git a/serverless-fleets/data/input/inferencing/recipes/1-2-3-cherry-poke-cake.json b/serverless-fleets/data/input/inferencing/recipes/1-2-3-cherry-poke-cake.json
new file mode 100644
index 000000000..f8f98ba5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1-2-3-cherry-poke-cake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.",
+        "Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate.",
+        "Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls."
+    ],
+    "ingredients": [
+        "1 (16 ounce) loaf frozen pound cake, thawed",
+        "3/4 cup boiling water",
+        "1 (3 ounce) package JELL-O Cherry Flavor Gelatin",
+        "1/4 cup cold water",
+        "1 ounce BAKER'S Semi-Sweet Chocolate",
+        "2 cups thawed COOL WHIP Whipped Topping, divided",
+        "1 1/2 cups cherry pie filling, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "1-2-3 Cherry Poke Cake",
+    "url": "http://allrecipes.com/recipe/235063/1-2-3-cherry-poke-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1-2-3-jambalaya.json b/serverless-fleets/data/input/inferencing/recipes/1-2-3-jambalaya.json
new file mode 100644
index 000000000..c1b353d3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1-2-3-jambalaya.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a bowl, combine sausage, shrimp or chicken with Creole seasoning; toss to coat. In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.",
+        "In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley. Continue to cook on low, covered, until liquid is absorbed and rice is tender.",
+        "Add sausage, shrimp or chicken to rice, stir until heated through. Serve."
+    ],
+    "ingredients": [
+        "1 (13.5 ounce) package Johnsonville\u00ae Andouille Dinner Sausage, cut into 1/4-inch slices",
+        "8 ounces raw shrimp, peeled and deveined or 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces",
+        "2 teaspoons Cajun Creole seasoning",
+        "1 teaspoon olive oil",
+        "1 (8 ounce) package Jambalaya Rice Mix",
+        "1 (14 ounce) can diced tomatoes, drained and divided",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon hot pepper sauce",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "1-2-3 Jambalaya",
+    "url": "http://allrecipes.com/recipe/231315/1-2-3-jambalaya/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1-2-3-lemon-icebox-pie.json b/serverless-fleets/data/input/inferencing/recipes/1-2-3-lemon-icebox-pie.json
new file mode 100644
index 000000000..58ddcc77a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1-2-3-lemon-icebox-pie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Beat condensed milk and egg yolks in a bowl until smooth. Add lemon juice and stir until the mixture begins to thicken; pour into prepared pie crust.",
+        "Refrigerate pie until set in the middle, 6 hours to overnight."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "2 egg yolks",
+        "3 lemons, juiced",
+        "1 (9 inch) prepared graham cracker crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "1-2-3 Lemon Icebox Pie",
+    "url": "http://allrecipes.com/recipe/233728/1-2-3-lemon-icebox-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1-dish-chicken-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/1-dish-chicken-parmesan.json
new file mode 100644
index 000000000..bff9d2ddc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1-dish-chicken-parmesan.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest 5 to 10 minutes.",
+        "Top batter evenly with chicken. Pour marinara sauce over chicken, sprinkle with cheese and herbs.",
+        "Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes, or until done."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2325423.jpg",
+    "ingredients": [
+        "Mazola Pure\u00ae Cooking Spray",
+        "1\u2009\u00bd cups all-purpose flour",
+        "2 envelopes Fleischmann's\u00ae RapidRise Yeast",
+        "2 teaspoons sugar",
+        "\u00bd teaspoon salt",
+        "\u00be cup very warm water (120 degrees F to 130 degrees F)",
+        "3 tablespoons olive oil",
+        "12 ounces fully cooked, frozen, breaded chicken (breast or tenders), chopped",
+        "2 cups spaghetti sauce",
+        "1 cup Italian blend shredded cheese",
+        "1 teaspoon Spice Islands\u00ae Italian Herb Seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "1-Dish Chicken Parmesan",
+    "url": "http://allrecipes.com/recipe/173295/1-dish-chicken-parmesan/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/1-dish-pepperoni-cheese-pizza-bake.json b/serverless-fleets/data/input/inferencing/recipes/1-dish-pepperoni-cheese-pizza-bake.json
new file mode 100644
index 000000000..def8bda99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1-dish-pepperoni-cheese-pizza-bake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate.  Spread pizza sauce evenly over batter.",
+        "Top dough with pepperoni slices. Firmly push pepperoni into batter.  Sprinkle with cheese.",
+        "Bake by placing in a cold oven; set temperature to 350 degrees F. Bake for 30 minutes or until done."
+    ],
+    "ingredients": [
+        "Batter:",
+        "Mazola Pure\u00ae Cooking Spray",
+        "1 3/4 cups all-purpose flour",
+        "2 envelopes Fleischmann's\u00ae RapidRise Yeast",
+        "2 teaspoons sugar",
+        "1/2 teaspoon salt",
+        "3/4 cup very warm water (120 degrees F to 130 degrees F)",
+        "2 tablespoons olive oil",
+        "Topping:",
+        "1/2 cup pizza sauce",
+        "2 ounces pepperoni slices",
+        "2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "1-Dish Pepperoni Cheese Pizza Bake",
+    "url": "http://allrecipes.com/recipe/173296/1-dish-pepperoni-cheese-pizza-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1-dish-taco-bake.json b/serverless-fleets/data/input/inferencing/recipes/1-dish-taco-bake.json
new file mode 100644
index 000000000..85e491621
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1-dish-taco-bake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Brown ground beef and drain. Add taco seasoning and mix well.",
+        "Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.",
+        "Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.",
+        "Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done."
+    ],
+    "ingredients": [
+        "Taco Meat Filling:",
+        "1 pound ground beef",
+        "1 (1.25 ounce) package taco seasoning",
+        "Batter:",
+        "Mazola Pure\u00ae Cooking Spray",
+        "3/4 cup all-purpose flour",
+        "1/2 cup masa corn flour OR corn meal",
+        "2 envelopes Fleischmann's\u00ae RapidRise Yeast",
+        "1 tablespoon sugar",
+        "1/2 teaspoon salt",
+        "3/4 cup very warm milk (120 degrees F to 130 degrees F)",
+        "3 tablespoons Mazola\u00ae Corn Oil",
+        "1 egg",
+        "Topping:",
+        "1 cup chunky salsa",
+        "1 cup shredded Mexican-style cheese",
+        "1 cup corn chips, partially crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "1-Dish Taco Bake",
+    "url": "http://allrecipes.com/recipe/173297/1-dish-taco-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1-pea-salad-most-requested.json b/serverless-fleets/data/input/inferencing/recipes/1-pea-salad-most-requested.json
new file mode 100644
index 000000000..c9f7ea649
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1-pea-salad-most-requested.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl. Add almonds and onions; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving."
+    ],
+    "ingredients": [
+        "2 (16 ounce) packages frozen petite peas",
+        "6 ounces smoke-flavored almonds, finely chopped",
+        "1 onion, finely chopped",
+        "1 cup mayonnaise, or more to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "#1 Pea Salad Most Requested!",
+    "url": "http://allrecipes.com/recipe/228438/1-pea-salad-most-requested/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1-pumpkin-spice-cookies.json b/serverless-fleets/data/input/inferencing/recipes/1-pumpkin-spice-cookies.json
new file mode 100644
index 000000000..8ae95c5b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1-pumpkin-spice-cookies.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.",
+        "Stir the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt in a bowl.",
+        "Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the mixture before adding the other along with the vanilla. Add the pumpkin and apple butter; continue beating. Mix in the flour mixture until just incorporated. Fold in the walnuts, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.",
+        "Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 cup rolled oats",
+        "4 teaspoons baking powder",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 teaspoon pumpkin pie spice",
+        "1/2 teaspoon ground ginger",
+        "1/4 teaspoon salt",
+        "2 tablespoons butter",
+        "1 1/3 cups light brown sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 (15 ounce) can pumpkin",
+        "1/2 cup apple butter",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "#1 Pumpkin Spice Cookies",
+    "url": "http://allrecipes.com/recipe/205189/1-pumpkin-spice-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1-step-chipotle-hummus.json b/serverless-fleets/data/input/inferencing/recipes/1-step-chipotle-hummus.json
new file mode 100644
index 000000000..3c5a69a4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1-step-chipotle-hummus.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Mix together hummus and TABASCO\u00ae Chipotle Sauce until well combined. Serve immediately with pita chips or raw vegetables or refrigerate until ready to use."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "1 (16 ounce) container store-bought hummus",
+        "2 tablespoons TABASCO\u00ae brand Chipotle Pepper Sauce",
+        "Pita chips or raw vegetables"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "1-Step Chipotle Hummus",
+    "url": "http://allrecipes.com/recipe/239397/1-step-chipotle-hummus/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/10-minute-chocolate-mug-cake.json b/serverless-fleets/data/input/inferencing/recipes/10-minute-chocolate-mug-cake.json
new file mode 100644
index 000000000..937de790f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/10-minute-chocolate-mug-cake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix sugar, flour, milk, olive oil, cocoa powder, egg, vanilla extract, and salt together in a large microwave-safe mug.",
+        "Heat in microwave until center of cake is done, about 2 minutes."
+    ],
+    "ingredients": [
+        "5 tablespoons white sugar",
+        "1/4 cup all-purpose flour",
+        "3 tablespoons milk",
+        "3 tablespoons olive oil",
+        "2 tablespoons unsweetened cocoa powder",
+        "1 egg",
+        "1 dash pure vanilla extract",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "10-Minute Chocolate Mug Cake",
+    "url": "http://allrecipes.com/recipe/241040/10-minute-chocolate-mug-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/10-minute-rice-cakes.json b/serverless-fleets/data/input/inferencing/recipes/10-minute-rice-cakes.json
new file mode 100644
index 000000000..d729565b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/10-minute-rice-cakes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix rice, egg, basil, milk, salt, and pepper together in a bowl.",
+        "Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more."
+    ],
+    "ingredients": [
+        "1/2 cup cooked white rice",
+        "1 egg",
+        "1 tablespoon chopped fresh basil (optional)",
+        "1 teaspoon milk",
+        "salt and ground black pepper to taste",
+        "1 1/2 teaspoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "10-Minute Rice Cakes",
+    "url": "http://allrecipes.com/recipe/255443/10-minute-rice-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/10-minute-tomato-basil-salad.json b/serverless-fleets/data/input/inferencing/recipes/10-minute-tomato-basil-salad.json
new file mode 100644
index 000000000..06ca913db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/10-minute-tomato-basil-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are  evenly coated."
+    ],
+    "ingredients": [
+        "1 large tomato, cut into wedges",
+        "1 tablespoon chopped fresh basil",
+        "1 tablespoon extra-virgin olive oil",
+        "1 1/2 teaspoons red wine vinegar, or to taste",
+        "1 pinch salt and ground black pepper to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "10-Minute Tomato Basil Salad",
+    "url": "http://allrecipes.com/recipe/229822/10-minute-tomato-basil-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/10-pound-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/10-pound-cheesecake.json
new file mode 100644
index 000000000..eaa8bbfc7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/10-pound-cheesecake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.",
+        "Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.",
+        "Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours."
+    ],
+    "ingredients": [
+        "2 1/2 cups graham cracker crumbs",
+        "1/2 cup white sugar",
+        "1/2 cup melted butter",
+        "3 (8 ounce) packages cream cheese, softened",
+        "2 (14 ounce) cans sweetened condensed milk",
+        "1/2 cup lemon juice",
+        "1 teaspoon vanilla extract",
+        "1 (12 ounce) container frozen whipped topping, thawed",
+        "2 (21 ounce) cans cherry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "10 Pound Cheesecake",
+    "url": "http://allrecipes.com/recipe/93807/10-pound-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/100-percent-whole-wheat-bread.json b/serverless-fleets/data/input/inferencing/recipes/100-percent-whole-wheat-bread.json
new file mode 100644
index 000000000..3ed17adf1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/100-percent-whole-wheat-bread.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Pour warm water and honey into a large bowl, and stir to dissolve the honey. Sprinkle the yeast over the top of the liquid, and let stand until the yeast bubbles and forms a creamy layer, about 10 minutes.",
+        "In a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly. Pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together. Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes. Allow dough to rest for 15 minutes, then knead for another 10 minutes.",
+        "Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil. Cover and let rise in a warm place until doubled, 30 to 45 minutes.",
+        "Grease 2 9x5-inch loaf pans. Punch down the dough, and cut into 2 pieces. Form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap. Let rise until doubled, about 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Let cool in pans about 10 minutes before turning out to finish cooling on racks."
+    ],
+    "ingredients": [
+        "1 3/4 cups warm water (110 degrees F (43 degrees C))",
+        "1/4 cup honey",
+        "2 teaspoons instant yeast",
+        "6 cups stone ground whole wheat flour",
+        "6 tablespoons vital wheat gluten",
+        "1 tablespoon flax seeds",
+        "1 tablespoon flax seed meal",
+        "1 tablespoon rolled oats",
+        "1 tablespoon sesame seeds",
+        "1 tablespoon quinoa",
+        "1 tablespoon sunflower seeds",
+        "1 teaspoon salt",
+        "2 tablespoons coconut oil, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "100 Percent Whole Wheat Bread",
+    "url": "http://allrecipes.com/recipe/212457/100-percent-whole-wheat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/100-whole-wheat-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/100-whole-wheat-pancakes.json
new file mode 100644
index 000000000..535c64346
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/100-whole-wheat-pancakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).",
+        "Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "2 cups whole wheat flour",
+        "2 tablespoons white sugar",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 1/4 cups buttermilk",
+        "2 eggs",
+        "3 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "100% Whole Wheat Pancakes",
+    "url": "http://allrecipes.com/recipe/232131/100-whole-wheat-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/100-whole-wheat-peanut-butter-and-je.json b/serverless-fleets/data/input/inferencing/recipes/100-whole-wheat-peanut-butter-and-je.json
new file mode 100644
index 000000000..798a781ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/100-whole-wheat-peanut-butter-and-je.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start."
+    ],
+    "ingredients": [
+        "10 ounces water",
+        "1/2 cup peanut butter",
+        "1/2 cup strawberry jelly",
+        "1 1/2 tablespoons light brown sugar",
+        "1/2 teaspoon salt",
+        "3/4 teaspoon baking soda",
+        "3/4 teaspoon baking powder",
+        "3 tablespoons vital wheat gluten",
+        "3 1/3 cups whole wheat flour",
+        "1 tablespoon whole wheat flour",
+        "1 1/2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "100% Whole Wheat Peanut Butter and Jelly Bread",
+    "url": "http://allrecipes.com/recipe/240099/100-whole-wheat-peanut-butter-and-je/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/101-whaler-fish-sandwich-239757.json b/serverless-fleets/data/input/inferencing/recipes/101-whaler-fish-sandwich-239757.json
new file mode 100644
index 000000000..f2b012146
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/101-whaler-fish-sandwich-239757.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "1. In a medium-size bowl, whisk together the milk and eggs. In another medium-size bowl, mix together the flour, cornmeal, and parsley.",
+        "2. Season the fish with the salt and pepper.",
+        "3. Dredge the fish through the egg mixture, then coat it thoroughly with the flour mixture.",
+        "4. In a large saut\u00e9 pan, immediately heat the oil over medium-high heat. When it is hot but not smoking, add the fillets to the pan. Cook on one side until the batter is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2 to 3 minutes more. Using a slotted spatula, remove them from the pan and drain on paper towels.",
+        "5. Meanwhile, whisk together the tartar-sauce ingredients (if using).",
+        "6. Slice the buns and spread the tartar sauce (if using) on the insides. Place a fillet on each bottom bun, then top with the lettuce, tomato, and cheese, if desired."
+    ],
+    "ingredients": [
+        "1 cup whole milk",
+        "2 eggs",
+        "1 1/2 cups flour",
+        "1/4 cup yellow cornmeal",
+        "2 tablespoons chopped parsley",
+        "4 flounder fillets",
+        "Salt and pepper to taste",
+        "3 tablespoons canola oil",
+        "4 sesame-seed hamburger buns",
+        "4 leaves romaine lettuce",
+        "1/2 tomato, sliced",
+        "4 slices mild cheese, such as mild cheddar (optional)",
+        "1/2 cup mayonnaise",
+        "2 tablespoons pickle relish",
+        "1 tablespoon lemon juice",
+        "1 dash Tabasco sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Cheese",
+        "Dairy",
+        "Fish",
+        "Tomato",
+        "Saut\u00e9",
+        "Kid-Friendly",
+        "Mayonnaise",
+        "Cornmeal",
+        "Lettuce",
+        "Cookie"
+    ],
+    "title": "101 \"Whaler\" Fish Sandwich",
+    "url": "http://www.epicurious.com/recipes/food/views/101-whaler-fish-sandwich-239757"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/11-can-chili.json b/serverless-fleets/data/input/inferencing/recipes/11-can-chili.json
new file mode 100644
index 000000000..05a878476
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/11-can-chili.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat a large pot over medium-high heat. Cook and stir beef, onion, and garlic together in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.",
+        "Stir diced tomatoes, kidney beans, pinto beans, black beans, crushed tomatoes, tomato paste, chili seasoning mix, salt, and black pepper with the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the chili until the beans are tender, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 pounds lean ground beef",
+        "2 small onions, diced",
+        "2 cloves garlic, minced",
+        "3 (14.5 ounce) cans diced tomatoes",
+        "2 (15 ounce) cans red kidney beans, rinsed and drained",
+        "2 (15 ounce) cans pinto beans, rinsed and drained",
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "1 (28 ounce) can crushed tomatoes",
+        "1 (6 ounce) can tomato paste",
+        "2 (1.25 ounce) packages chili seasoning mix",
+        "1 pinch salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "11-Can Chili",
+    "url": "http://allrecipes.com/recipe/238453/11-can-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/12-second-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/12-second-coleslaw.json
new file mode 100644
index 000000000..b46029c55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/12-second-coleslaw.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt together in a bowl with a fork until evenly mixed."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package angel hair-style shredded cabbage",
+        "2 tablespoons Thousand Island dressing",
+        "2 tablespoons seasoned rice vinegar",
+        "1 teaspoon hot sauce",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "12-Second Coleslaw",
+    "url": "http://allrecipes.com/recipe/238312/12-second-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/120-calorie-peach-pies.json b/serverless-fleets/data/input/inferencing/recipes/120-calorie-peach-pies.json
new file mode 100644
index 000000000..6f2e9d2bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/120-calorie-peach-pies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.",
+        "Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.",
+        "Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2992&h=1566&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1024486.jpg",
+    "ingredients": [
+        "1 recipe pastry for a single 9-inch pie crust",
+        "1 large fresh peach, sliced into 8 pieces",
+        "1 teaspoon white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "120 Calorie Peach Pies",
+    "url": "http://allrecipes.com/recipe/228935/120-calorie-peach-pies/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/121-whipped-cream.json b/serverless-fleets/data/input/inferencing/recipes/121-whipped-cream.json
new file mode 100644
index 000000000..b3583a922
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/121-whipped-cream.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Chill metal bowl and whisk attachment in refrigerator for 15 minutes. Pour cream into bowl.",
+        "Beat heavy cream with an electric mixer until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks."
+    ],
+    "ingredients": [
+        "1 cup heavy whipping cream",
+        "2 tablespoons superfine sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "121 Whipped Cream",
+    "url": "http://allrecipes.com/recipe/228304/121-whipped-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/123-green-tea-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/123-green-tea-ice-cream.json
new file mode 100644
index 000000000..f8e42c943
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/123-green-tea-ice-cream.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately."
+    ],
+    "ingredients": [
+        "1 cup vanilla ice cream",
+        "1 teaspoon green tea powder (matcha)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "123 Green Tea Ice Cream",
+    "url": "http://allrecipes.com/recipe/133666/123-green-tea-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/123-mocha-2-go.json b/serverless-fleets/data/input/inferencing/recipes/123-mocha-2-go.json
new file mode 100644
index 000000000..3455a0b3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/123-mocha-2-go.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a bowl, mix the coffee granules, chocolate milk drink mix, dry milk powder, and cinnamon until thoroughly blended. Store in sealed container.",
+        "To use, mix 2 1/2 tablespoons of the mixture with 8 ounces of boiling water in a mug; stir to dissolve."
+    ],
+    "ingredients": [
+        "1 cup instant coffee granules",
+        "2 cups instant milk chocolate drink mix",
+        "3 cups instant dry milk powder",
+        "4 1/2 tablespoons ground cinnamon (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "123 Mocha 2 Go",
+    "url": "http://allrecipes.com/recipe/216561/123-mocha-2-go/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/12th-man-hattan.json b/serverless-fleets/data/input/inferencing/recipes/12th-man-hattan.json
new file mode 100644
index 000000000..6833fa3a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/12th-man-hattan.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice. Pour whiskey and vermouth over ice and add bitters; gently stir with a long spoon. Strain whiskey mixture into a cocktail glass. Rub mandarin zest along the rim of the cocktail glass and drop into the drink along with the cherries."
+    ],
+    "ingredients": [
+        "ice",
+        "2 ounces wheat whiskey (such as Dry Fly\u00ae)",
+        "1/2 ounce sweet vermouth",
+        "3 dashes bitters (such as Angostura\u00ae)",
+        "1 strip mandarin orange zest",
+        "2 maraschino cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "12th Man-Hattan",
+    "url": "http://allrecipes.com/recipe/241118/12th-man-hattan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/15-minute-dinner-nachos-supreme.json b/serverless-fleets/data/input/inferencing/recipes/15-minute-dinner-nachos-supreme.json
new file mode 100644
index 000000000..1b0f1d3eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/15-minute-dinner-nachos-supreme.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cook beef and taco seasoning in skillet until browned. Pour off fat.",
+        "Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.",
+        "Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (1.12 ounce) package Pace\u00ae Taco Seasoning Mix",
+        "1 (10.75 ounce) can  Campbell's\u00ae Condensed Tomato Soup",
+        "1 1/2 cups water",
+        "1 1/2 cups uncooked instant white rice",
+        "Pace\u00ae Thick & Chunky Salsa",
+        "Shredded Cheddar cheese",
+        "Shredded lettuce",
+        "Tortilla chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "15-Minute Dinner Nachos Supreme",
+    "url": "http://allrecipes.com/recipe/177518/15-minute-dinner-nachos-supreme/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/15-minute-herbed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/15-minute-herbed-chicken.json
new file mode 100644
index 000000000..b96ffd412
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/15-minute-herbed-chicken.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat oil in skillet. Add chicken and cook until browned.",
+        "Add soup and milk. Heat to a boil. Cover and cook over low heat 5  minutes or until done. Serve with Broth Simmered Rice."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "4 skinless, boneless chicken breasts",
+        "1 (10.75 ounce) can Campbell's\u00ae Condensed Cream of Chicken with Herbs Soup",
+        "1/2 cup milk",
+        "Broth Simmered Rice (see note)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "15-Minute Herbed Chicken",
+    "url": "http://allrecipes.com/recipe/179031/15-minute-herbed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/15-minute-pickled-beets-kitchen-hack.json b/serverless-fleets/data/input/inferencing/recipes/15-minute-pickled-beets-kitchen-hack.json
new file mode 100644
index 000000000..ede273bb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/15-minute-pickled-beets-kitchen-hack.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.",
+        "Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.",
+        "Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.",
+        "Refrigerate beets for 2 to 3 days before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3763638.jpg",
+    "ingredients": [
+        "1 (16 ounce) jar pickled beets",
+        "2/3 cup white sugar",
+        "2/3 cup white vinegar",
+        "1/4 teaspoon salt",
+        "2 whole cloves (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "15-Minute Pickled Beets (Kitchen Hack Version)",
+    "url": "http://allrecipes.com/recipe/254681/15-minute-pickled-beets-kitchen-hack/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/15-year-old-pesto-sauce.json b/serverless-fleets/data/input/inferencing/recipes/15-year-old-pesto-sauce.json
new file mode 100644
index 000000000..ef57b8e58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/15-year-old-pesto-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use."
+    ],
+    "ingredients": [
+        "2 cups fresh basil leaves",
+        "1 cup olive oil",
+        "1 cup grated Parmesan cheese",
+        "1/2 cup pine nuts",
+        "2 cloves garlic, crushed",
+        "1 teaspoon salt",
+        "1 dash nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "15-Year-Old Pesto Sauce",
+    "url": "http://allrecipes.com/recipe/192171/15-year-old-pesto-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/19489.json b/serverless-fleets/data/input/inferencing/recipes/19489.json
new file mode 100644
index 000000000..ee0b3eb3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/19489.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven broiler.",
+        "Mix together crabmeat, bread crumbs, parsley, salt and pepper.",
+        "Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.",
+        "Broil for 10 to 15 minutes, until lightly brown."
+    ],
+    "ingredients": [
+        "1 pound crabmeat, shredded",
+        "1 1/2 tablespoons dry bread crumbs",
+        "2 teaspoons chopped fresh parsley",
+        "salt and pepper to taste",
+        "1 egg",
+        "1 1/2 tablespoons mayonnaise",
+        "1/2 teaspoon ground dry mustard",
+        "1 dash hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Maryland Crab Cakes II",
+    "url": "http://allrecipes.com/recipe/19489"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1970s-french-strawberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/1970s-french-strawberry-pie.json
new file mode 100644
index 000000000..f7d3e73f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1970s-french-strawberry-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer.",
+        "Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.",
+        "Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.",
+        "Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie."
+    ],
+    "ingredients": [
+        "1 (4 ounce) package cream cheese, softened",
+        "1 tablespoon heavy whipping cream",
+        "1 (9 inch) prepared shortbread pie crust (such as Keebler\u00ae)",
+        "2 cups fresh strawberries, quartered",
+        "2 cups fresh strawberries, mashed",
+        "1 cup white sugar",
+        "1/4 cup cornstarch",
+        "1 cup heavy whipping cream",
+        "2 tablespoons white sugar (optional)",
+        "1/4 teaspoon vanilla extract (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "1970's French Strawberry Pie",
+    "url": "http://allrecipes.com/recipe/222980/1970s-french-strawberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1985-chicken-pie-with-biscuit-crust-11056.json b/serverless-fleets/data/input/inferencing/recipes/1985-chicken-pie-with-biscuit-crust-11056.json
new file mode 100644
index 000000000..c73ca06d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1985-chicken-pie-with-biscuit-crust-11056.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.",
+        "Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.",
+        "Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450\u00b0F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling."
+    ],
+    "ingredients": [
+        "4 cups chicken broth",
+        "3 carrots, cut crosswise into 1/4-inch slices",
+        "3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces",
+        "2 large ribs of celery, cut crosswise into 1/2-inch pieces",
+        "2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)",
+        "1 onion, chopped",
+        "3/4 stick (6 tablespoons) unsalted butter",
+        "6 tablespoons all-purpose flour",
+        "1/4 teaspoon dried thyme, crumbled",
+        "1/4 teaspoon freshly grated nutmeg, or to taste",
+        "1/2 cup minced fresh parsley leaves",
+        "1 1/3 cups all-purpose flour",
+        "1 1/2 teaspoons double-acting baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 tablespoons cold unsalted butter, cut into bits",
+        "2 tablespoons cold vegetable shortening, cut into bits",
+        "1/3 cup grated sharp Cheddar",
+        "1 large egg",
+        "about 1/3 cup buttermilk",
+        "an egg wash made by beating 1 large egg yolk with 1 tablespoon milk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Potato",
+        "Bake",
+        "Winter",
+        "Chill",
+        "Simmer",
+        "Boil",
+        "Gourmet"
+    ],
+    "title": "1985 Chicken Pie with Biscuit Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/1985-chicken-pie-with-biscuit-crust-11056"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/1989-chocolate-raspberry-almond-torte-11037.json b/serverless-fleets/data/input/inferencing/recipes/1989-chocolate-raspberry-almond-torte-11037.json
new file mode 100644
index 000000000..e35bc6cbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/1989-chocolate-raspberry-almond-torte-11037.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350\u00b0F. oven for 40 to 45 minutes, or until a tester comes out clean. let the torte cool in the pan on a rack and remove the side of the pan.",
+        "In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard the seeds.",
+        "Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set. The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.",
+        "In a small heavy saucepan bring the cream to a boil and remove the pan from the heat. Stir in the chocolate, stirring until the mixture is smooth, and let the ganache cool for 3 minutes.",
+        "Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately."
+    ],
+    "ingredients": [
+        "1/2 cup blanched almonds, toasted lightly",
+        "2 ounces unsweetened chocolate",
+        "2 tablespoons unsalted butter",
+        "2 large eggs",
+        "1 cup sugar",
+        "1 tablespoon framboise or other raspberry brandy",
+        "3/4 cup all-purpose flour",
+        "1 teaspoon double-acting baking powder",
+        "1/2 teaspoon salt",
+        "1 cup raspberries plus additional for garnish and as an accompaniment",
+        "1/3 cup raspberry jam",
+        "1 tablespoon sugar",
+        "1/4 cup heavy cream",
+        "6 ounces fine-quality bittersweet chocolate, chopped",
+        "lemon leaves (available at most florists) for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Raspberry",
+        "Almond",
+        "Gourmet"
+    ],
+    "title": "1989 Chocolate Raspberry Almond Torte",
+    "url": "http://www.epicurious.com/recipes/food/views/1989-chocolate-raspberry-almond-torte-11037"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-bean-chili.json b/serverless-fleets/data/input/inferencing/recipes/2-bean-chili.json
new file mode 100644
index 000000000..bb861e162
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-bean-chili.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.",
+        "Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 large green pepper, chopped",
+        "1 large onion, chopped",
+        "2 tablespoons chili powder",
+        "1/4 teaspoon ground black pepper",
+        "3 cups Campbell's\u00ae Tomato Juice Tomato Juice",
+        "1 (15 ounce) can kidney beans, rinsed and drained",
+        "1 (15 ounce) can great Northern beans, rinsed and drained",
+        "sour cream",
+        "sliced green onion",
+        "shredded Cheddar cheese",
+        "chopped tomato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2-Bean Chili",
+    "url": "http://allrecipes.com/recipe/151628/2-bean-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-ingredient-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/2-ingredient-ice-cream.json
new file mode 100644
index 000000000..6c6ad4fa9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-ingredient-ice-cream.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Beat heavy cream in a bowl using an electric mixer until soft peaks form; add sweetened condensed milk and beat until thick and well combined.",
+        "Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about 6 hours."
+    ],
+    "ingredients": [
+        "1 pint heavy whipping cream",
+        "1 (14 ounce) can sweetened condensed milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2-Ingredient Ice Cream",
+    "url": "http://allrecipes.com/recipe/256234/2-ingredient-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-ingredient-peanut-butter-fudge.json b/serverless-fleets/data/input/inferencing/recipes/2-ingredient-peanut-butter-fudge.json
new file mode 100644
index 000000000..c8a875bfe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-ingredient-peanut-butter-fudge.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.",
+        "Place broken coating into a large glass microwave-safe bowl and melt on low power in microwave oven, about 5 minutes, stirring after every 30 seconds to 1 minute. When coating is smooth and creamy, stir peanut butter into coating until fudge is thoroughly combined. Spread fudge into the prepared baking dish.",
+        "Refrigerate fudge until set, 1 to 2 hours. Lift fudge out of the pan using the plastic wrap for handles and slice into squares with a pizza cutter."
+    ],
+    "ingredients": [
+        "1 pound white confectioners' coating (white almond bark), broken up",
+        "1 (18 ounce) jar peanut butter (such as Jif\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2-Ingredient Peanut Butter Fudge",
+    "url": "http://allrecipes.com/recipe/228786/2-ingredient-peanut-butter-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-ingredient-wheat-free-banana-pancak.json b/serverless-fleets/data/input/inferencing/recipes/2-ingredient-wheat-free-banana-pancak.json
new file mode 100644
index 000000000..c1c6db048
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-ingredient-wheat-free-banana-pancak.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat a large skillet over medium heat; add butter.",
+        "Mash banana chunks in a bowl using a fork until it becomes a wet consistency. Add egg and whisk mixture until batter is smooth.",
+        "Drop batter into the hot butter to make 2 pancakes. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon butter",
+        "1 large banana, broken into chunks",
+        "1 large egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2-Ingredient Wheat-Free Banana Pancakes (Paleo)",
+    "url": "http://allrecipes.com/recipe/241231/2-ingredient-wheat-free-banana-pancak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-layer-rum-pecan-pie-with-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/2-layer-rum-pecan-pie-with-cheesecake.json
new file mode 100644
index 000000000..057736972
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-layer-rum-pecan-pie-with-cheesecake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.",
+        "Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.",
+        "Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.",
+        "Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9-inch double crust pie",
+        "1 tablespoon water, or as needed",
+        "1 (8 ounce) package cream cheese",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "1 cup pecans",
+        "1 cup corn syrup",
+        "2 tablespoons butter, melted",
+        "1/4 cup white sugar",
+        "3 eggs",
+        "2 teaspoons rum extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2-Layer Rum Pecan Pie with Cheesecake",
+    "url": "http://allrecipes.com/recipe/229742/2-layer-rum-pecan-pie-with-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-minute-cheese-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/2-minute-cheese-quesadillas.json
new file mode 100644
index 000000000..6e91a98f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-minute-cheese-quesadillas.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.",
+        "Cook on high in the microwave until cheese is melted, about 1 minute."
+    ],
+    "ingredients": [
+        "2 (10 inch) flour tortillas",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2 Minute Cheese Quesadillas",
+    "url": "http://allrecipes.com/recipe/228115/2-minute-cheese-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-step-creamy-chicken-and-pasta.json b/serverless-fleets/data/input/inferencing/recipes/2-step-creamy-chicken-and-pasta.json
new file mode 100644
index 000000000..b8de67381
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-step-creamy-chicken-and-pasta.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat oil in skillet. Add chicken and cook until browned, stirring often.",
+        "Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 pound skinless, boneless chicken breast, cut up",
+        "1 (16 ounce) bag frozen pasta and vegetable blend",
+        "1 (10.75 ounce) can your favorite Campbell's\u00ae Cream Soup*",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2-Step Creamy Chicken and Pasta",
+    "url": "http://allrecipes.com/recipe/177519/2-step-creamy-chicken-and-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-step-garlic-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/2-step-garlic-pork-chops.json
new file mode 100644
index 000000000..584d1f2e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-step-garlic-pork-chops.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.",
+        "Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*.  Serve with couscous or rice."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "4 boneless pork chops, 3/4-inch thick",
+        "1 clove garlic, minced",
+        "1 (10.75 ounce) can Campbell's\u00ae Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)",
+        "1/2 cup milk",
+        "4 cups hot cooked couscous or regular long-grain white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2-Step Garlic Pork Chops",
+    "url": "http://allrecipes.com/recipe/151687/2-step-garlic-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-step-inside-out-chicken-pot-pie.json b/serverless-fleets/data/input/inferencing/recipes/2-step-inside-out-chicken-pot-pie.json
new file mode 100644
index 000000000..e87c13120
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-step-inside-out-chicken-pot-pie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Cook chicken in nonstick skillet until browned, stirring often.",
+        "Add soup and vegetables. Cover and simmer until done. Serve on biscuits."
+    ],
+    "ingredients": [
+        "1 pound skinless, boneless chicken breast, cut-up",
+        "1 (10.75 ounce) can Campbell's\u00ae Condensed Cream of Chicken Soup (Regular or 98% Fat Free)",
+        "1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)",
+        "8 hot biscuits, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2-Step Inside-Out Chicken Pot Pie",
+    "url": "http://allrecipes.com/recipe/177695/2-step-inside-out-chicken-pot-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/2-step-skillet-chicken-broccoli-divan.json b/serverless-fleets/data/input/inferencing/recipes/2-step-skillet-chicken-broccoli-divan.json
new file mode 100644
index 000000000..4c85fbea2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/2-step-skillet-chicken-broccoli-divan.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt butter in skillet. Add chicken and cook until browned, stirring often.",
+        "Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese."
+    ],
+    "ingredients": [
+        "1 tablespoon butter or margarine",
+        "1 pound skinless, boneless chicken breast, cut up",
+        "3 cups fresh or frozen broccoli flowerets",
+        "1 (10.75 ounce) can Campbell's\u00ae Condensed Cream of Chicken Soup (Regular or 98% Fat Free)",
+        "1/2 cup milk",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "2-Step Skillet Chicken Broccoli Divan",
+    "url": "http://allrecipes.com/recipe/177809/2-step-skillet-chicken-broccoli-divan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/20-minute-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/20-minute-beef-stew.json
new file mode 100644
index 000000000..4db5147e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/20-minute-beef-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large bowl, toss the beef with the flour, salt and pepper to coat evenly. Set an electric pressure cooker to \"brown\" according to the manufacturer's instructions and warm the olive oil. Add half the beef and brown on all sides, 3 to 4 minutes. Transfer to a bowl. Repeat with the remaining beef and transfer to the bowl.",
+        "Add the wine to the pressure cooker and bring to a simmer, stirring to scrape up the browned bits. Add the beef, onion, garlic, carrots, celery, potatoes, tomato paste, stock and thyme and stir to combine. Cover and cook on \"high\" for 20 minutes according to the manufacturer's instructions.",
+        "Release the pressure according to the manufacturer's instructions. If the liquid is too thin, transfer the beef and vegetables to a serving bowl, set the pressure cooker to \"brown\" and cook until the liquid is reduced to the desired consistency. Pour the liquid over the beef and vegetables and serve immediately. Serves 6."
+    ],
+    "ingredients": [
+        "3 lb. boneless stewing beef, cut into 1-inch\u00a0\u00a0cubes",
+        "1/3 cup all-purpose flour",
+        "Salt and freshly ground pepper, to taste",
+        "3 Tbs. olive oil",
+        "1 1/2 cups red wine",
+        "1 large yellow onion, finely chopped",
+        "2 garlic cloves, crushed",
+        "2 carrots, peeled and cut into 1/2-inch pieces",
+        "2 celery stalks, cut into 1/2-inch pieces",
+        "1/2 lb. new potatoes, cut into 1/2-inch pieces",
+        "1 Tbs. tomato paste",
+        "1 1/2 cups beef stock",
+        "3 fresh thyme sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "20-Minute Beef Stew",
+    "url": "http://www.williams-sonoma.com/recipe/20-minute-beef-stew.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/20-minute-spinach-and-artichoke-macar.json b/serverless-fleets/data/input/inferencing/recipes/20-minute-spinach-and-artichoke-macar.json
new file mode 100644
index 000000000..3b7f64b64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/20-minute-spinach-and-artichoke-macar.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain.",
+        "Stir together cooked pasta shells, milk, butter and cheese packet. Stir in cream cheese until smooth.",
+        "Fold in spinach and artichokes. Top with panko crumbs."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2180878.jpg",
+    "ingredients": [
+        "1 (6 ounce) box Horizon\u00ae ClassicMac\u2122 Pasta Shells & White Cheddar Cheese",
+        "6 cups water",
+        "salt",
+        "1/4 cup Horizon\u00ae Organic milk",
+        "2 tablespoons Horizon\u00ae Organic unsalted butter",
+        "4 ounces Horizon\u00ae Organic cream cheese",
+        "1 cup frozen chopped spinach - thawed, drained, and squeezed dry",
+        "1/2 cup artichoke hearts, drained and chopped",
+        "1/4 cup panko bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "20-Minute Spinach and Artichoke Macaroni & Cheese",
+    "url": "http://allrecipes.com/recipe/241907/20-minute-spinach-and-artichoke-macar/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/20-second-salad.json b/serverless-fleets/data/input/inferencing/recipes/20-second-salad.json
new file mode 100644
index 000000000..67f493d85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/20-second-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk vegetable oil, sugar, vinegar, grated onion, dry mustard, and salt in a bowl, stirring until sugar has dissolved.",
+        "Toss coleslaw mix, peas, peanuts, and poppy seeds together in a large salad bowl until thoroughly combined; pour dressing over coleslaw and stir to coat. Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup vegetable oil",
+        "1/2 cup white sugar",
+        "1/2 cup vinegar",
+        "2 tablespoons grated onion",
+        "2 teaspoons dry mustard powder",
+        "1 teaspoon salt",
+        "2 (16 ounce) packages coleslaw mix",
+        "2 (10 ounce) packages frozen green peas, thawed",
+        "1 cup dry-roasted peanuts",
+        "2 tablespoons poppy seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "20 Second Salad",
+    "url": "http://allrecipes.com/recipe/222222/20-second-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/219164.json b/serverless-fleets/data/input/inferencing/recipes/219164.json
new file mode 100644
index 000000000..19a0e42f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/219164.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.",
+        "Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.",
+        "Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 cloves garlic, crushed and finely chopped",
+        "1/4 teaspoon crushed red pepper flakes, or to taste",
+        "6 skinless, boneless chicken breast halves",
+        "2 cups prepared marinara sauce",
+        "1/4 cup chopped fresh basil",
+        "1 (8 ounce) package shredded mozzarella cheese, divided",
+        "1/2 cup grated Parmesan cheese, divided",
+        "1 (5 ounce) package garlic croutons"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "The Best Parmesan Chicken Bake",
+    "url": "http://allrecipes.com/recipe/219164"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/223381.json b/serverless-fleets/data/input/inferencing/recipes/223381.json
new file mode 100644
index 000000000..efc2cc8c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/223381.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.",
+        "Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "3/4 cup milk",
+        "2/3 cup seasoned bread crumbs",
+        "2 teaspoons dried minced onion",
+        "1 teaspoon salt",
+        "1/2 teaspoon rubbed sage",
+        "1/2 cup sliced fresh mushrooms",
+        "1 1/2 pounds ground beef",
+        "1/4 cup ketchup",
+        "2 tablespoons brown sugar",
+        "1 teaspoon ground mustard",
+        "1/2 teaspoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Melt-In-Your-Mouth Meat Loaf",
+    "url": "http://allrecipes.com/recipe/223381"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/235710.json b/serverless-fleets/data/input/inferencing/recipes/235710.json
new file mode 100644
index 000000000..4be3d5e4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/235710.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.",
+        "Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.",
+        "Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.",
+        "Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 onion, minced",
+        "2 tablespoons olive oil",
+        "3 cloves garlic, minced",
+        "1 pound ground beef",
+        "1 cup whole milk ricotta cheese",
+        "1/4 cup packed chopped Italian parsley",
+        "1 egg, beaten",
+        "1 1/2 teaspoons kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 pinch cayenne pepper, or to taste",
+        "1/3 cup dry bread crumbs",
+        "2 tablespoons olive oil",
+        "1 (28 ounce) jar marinara sauce",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Chef John's Ricotta Meatballs",
+    "url": "http://allrecipes.com/recipe/235710"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/236609.json b/serverless-fleets/data/input/inferencing/recipes/236609.json
new file mode 100644
index 000000000..b1f8d800a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/236609.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Lay chicken thighs into the bottom of a 4-quart slow cooker.",
+        "Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.",
+        "Cook on Low for 6 hours."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken thighs",
+        "1/2 cup soy sauce",
+        "1/2 cup ketchup",
+        "1/3 cup honey",
+        "3 cloves garlic, minced",
+        "1 teaspoon dried basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Honey-Garlic Slow Cooker Chicken Thighs",
+    "url": "http://allrecipes.com/recipe/236609"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/24-hour-ham-casserole.json b/serverless-fleets/data/input/inferencing/recipes/24-hour-ham-casserole.json
new file mode 100644
index 000000000..86230dead
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/24-hour-ham-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.",
+        "Mix macaroni, mushroom soup, ham, milk, and Cheddar cheese in a bowl; fold in diced hard-boiled eggs. Spoon mixture into a 9x13-inch casserole dish. Cover dish with plastic wrap and refrigerate 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.",
+        "Bake in the preheated oven for 30 minutes; layer sliced hard-boiled eggs on top of casserole. Bake until casserole is cooked through and bubbling, about 10 more minutes."
+    ],
+    "ingredients": [
+        "2 cups elbow macaroni",
+        "2 (10.75 ounce) cans  cream of mushroom soup",
+        "2 cups diced ham steak",
+        "2 cups 2% milk",
+        "2 cups shredded Cheddar cheese",
+        "5 hard-boiled eggs, diced",
+        "5 hard-boiled eggs, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "24 Hour Ham Casserole",
+    "url": "http://allrecipes.com/recipe/232219/24-hour-ham-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/25-minute-tunisian-vegetable-couscous.json b/serverless-fleets/data/input/inferencing/recipes/25-minute-tunisian-vegetable-couscous.json
new file mode 100644
index 000000000..e1efd3b35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/25-minute-tunisian-vegetable-couscous.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.",
+        "Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.",
+        "Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/248517.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 red onion, chopped",
+        "1 zucchini, coarsely chopped",
+        "1 yellow squash, coarsely chopped",
+        "1 carrot, coarsely chopped",
+        "1 red bell pepper, coarsely chopped",
+        "1 yellow bell pepper, coarsely chopped",
+        "1/2 cup sliced baby portabella mushrooms",
+        "4 cups vegetable broth",
+        "1/2 teaspoon smoked sweet paprika",
+        "1/4 teaspoon ground cardamom",
+        "1/4 teaspoon salt",
+        "1 tablespoon chopped fresh cilantro",
+        "1 (16 ounce) can chickpeas, drained",
+        "2 Roma tomatoes, sliced",
+        "2 cups dry couscous",
+        "1 teaspoon grated orange zest",
+        "1 tablespoon grated Parmesan cheese (optional)",
+        "1/2 teaspoon paprika (optional)",
+        "1 tablespoon finely chopped toasted almonds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "25-Minute Tunisian Vegetable Couscous",
+    "url": "http://allrecipes.com/recipe/168959/25-minute-tunisian-vegetable-couscous/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-2-1-peanut-butter-fudge.json b/serverless-fleets/data/input/inferencing/recipes/3-2-1-peanut-butter-fudge.json
new file mode 100644
index 000000000..4b5c038f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-2-1-peanut-butter-fudge.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Line a baking sheet with waxed paper.",
+        "Mix confectioners' sugar and peanut butter together in a large bowl until evenly mixed and crumbly. Pour butter into peanut butter mixture and stir to combine.",
+        "Press peanut butter mixture onto the prepared baking sheet and cool to room temperature."
+    ],
+    "ingredients": [
+        "3 pounds confectioners' sugar",
+        "2 pounds peanut butter",
+        "1 pound butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-2-1 Peanut Butter Fudge",
+    "url": "http://allrecipes.com/recipe/240433/3-2-1-peanut-butter-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-cheese-eggplant-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/3-cheese-eggplant-lasagna.json
new file mode 100644
index 000000000..aeb3e036b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-cheese-eggplant-lasagna.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.",
+        "Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.",
+        "Rinse eggplant slices with fresh water and pat dry with paper towels.",
+        "Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.",
+        "Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.",
+        "Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.",
+        "Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.",
+        "Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.",
+        "Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.",
+        "Spoon cooled spinach and carrot mixture into ricotta mixture and combine.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.",
+        "Place half the eggplant slices in a layer on top of tomato sauce.",
+        "Spread half the ricotta cheese mixture on top of eggplant layer.",
+        "Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.",
+        "Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.",
+        "Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "2 eggplants, sliced lengthwise into 1/4-inch thick slices",
+        "2 tablespoons salt",
+        "2 tablespoons canola oil",
+        "1 (28 ounce) can crushed tomatoes",
+        "1 (6 ounce) can tomato paste",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried basil",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder",
+        "1 tablespoon olive oil",
+        "salt and ground black pepper to taste",
+        "1 teaspoon olive oil",
+        "1 onion, diced",
+        "1 cup frozen chopped spinach",
+        "1 cup shredded carrot",
+        "1 (15 ounce) container ricotta cheese",
+        "2 eggs",
+        "1/2 cup freshly grated Romano cheese",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder",
+        "1/2 teaspoon salt",
+        "1 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Cheese Eggplant Lasagna",
+    "url": "http://allrecipes.com/recipe/220067/3-cheese-eggplant-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-cheese-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/3-cheese-enchiladas.json
new file mode 100644
index 000000000..6353c37df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-cheese-enchiladas.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.",
+        "Spread top of enchiladas with 1 more cup salsa. Lightly mix 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread the Cheddar-Monterey Jack cheese mixture over the salsa. Sprinkle with 2 chopped green onions. Cover dish with aluminum foil.",
+        "Bake in preheated oven until cheese is melted and bubbly, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "2 cups prepared salsa",
+        "2 green onions, chopped",
+        "2 cups shredded Cheddar cheese",
+        "2 cups shredded Monterey Jack cheese",
+        "12 (8 inch) flour tortillas",
+        "1/2 cup shredded Cheddar cheese",
+        "1/2 cup shredded Monterey Jack cheese",
+        "1 cup salsa, or as desired",
+        "2 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3 Cheese Enchiladas",
+    "url": "http://allrecipes.com/recipe/222009/3-cheese-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-cheese-pasta-bake.json b/serverless-fleets/data/input/inferencing/recipes/3-cheese-pasta-bake.json
new file mode 100644
index 000000000..763abbff1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-cheese-pasta-bake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole.  Stir in pasta.",
+        "Bake at 400 degrees F. for 20 min. or until hot."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) can  Campbell's\u00ae Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)",
+        "1 (8 ounce) package shredded two-cheese blend",
+        "1/3 cup grated Parmesan cheese",
+        "1 cup milk",
+        "1/4 teaspoon ground black pepper",
+        "4 cups cooked corkscrew-shaped pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Cheese Pasta Bake",
+    "url": "http://allrecipes.com/recipe/151620/3-cheese-pasta-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-baked-bbq-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-baked-bbq-chicken-wings.json
new file mode 100644
index 000000000..2af9c24a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-baked-bbq-chicken-wings.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Arrange wings in a baking pan.",
+        "Mix barbeque sauce and syrup together in a bowl; pour evenly over wings.",
+        "Bake in the preheated oven, flipping every 15 to 20 minutes, for 1 hour. Turn on oven's broiler and broil wings until golden brown, about 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "5 pounds frozen chicken wings, thawed",
+        "10 fluid ounces barbeque sauce (such as Kraft\u00ae Original)",
+        "2 tablespoons maple-flavored syrup (such as Mrs. Butterworth's\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Ingredient Baked BBQ Chicken Wings",
+    "url": "http://allrecipes.com/recipe/256355/3-ingredient-baked-bbq-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-banana-petit-fours.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-banana-petit-fours.json
new file mode 100644
index 000000000..ba9e6b81c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-banana-petit-fours.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cut the bananas into 1 1/2-inch pieces. Spread each piece with about 1/2 teaspoon of the peanut butter or chocolate-hazelnut spread, and dip in your favorite trail mix or crushed freeze-dried raspberries."
+    ],
+    "ingredients": [
+        "2 bananas",
+        "1/2 cup peanut butter or chocolate-hazelnut spread, such as Nutella",
+        "1 cup trail mix or freeze-dried raspberries, crushed"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Fruit",
+        "Raspberry Recipes",
+        "Banana",
+        "Peanut Butter Fudge",
+        "Dessert",
+        "Snack"
+    ],
+    "title": "3-Ingredient Banana Petit Fours",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/3-ingredient-banana-petit-fours"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-blueberry-champagne-granita.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-blueberry-champagne-granita.json
new file mode 100644
index 000000000..9b9143ce6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-blueberry-champagne-granita.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes. Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool.",
+        "Pur\u00e9e syrup and remaining blueberries in a food processor until smooth. Strain mixture through a fine-mesh sieve into a 13x9\" (or other 3-qt.) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids.",
+        "Pour sparkling wine into baking dish and stir to combine. Freeze mixture until just beginning to crystallize, about 2 hours. Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3\u20134 hours more. Cover with plastic wrap and keep frozen until ready to serve.",
+        "Granita can be made 5 days ahead; keep frozen."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "1 (10-ounce) bag frozen blueberries",
+        "1 (750-ml) bottle sparkling wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Dessert",
+        "Frozen Dessert",
+        "Blueberry",
+        "Champagne",
+        "Sparkling Wine"
+    ],
+    "title": "3-Ingredient Blueberry Champagne Granita",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-blueberry-champagne-granita"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cacio-e-pepe-pasta-with-cheese-and-pepper.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cacio-e-pepe-pasta-with-cheese-and-pepper.json
new file mode 100644
index 000000000..41610e28d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cacio-e-pepe-pasta-with-cheese-and-pepper.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine 2 1/2 cups cheese and 2 Tbsp. pepper in a large bowl; add oil and 3/4 cup cold water and mash with a fork to make a thick paste. Spread paste evenly in bowl.",
+        "Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer pasta to bowl with cheese mixture; reserve pasta cooking liquid in pot. Stir pasta vigorously to coat with sauce, adding pasta cooking liquid to thin if necessary, until sauce clings to pasta and is creamy but not watery.",
+        "Divide pasta among plates and top with additional cheese and pepper. Serve immediately."
+    ],
+    "ingredients": [
+        "2 1/2 cups finely grated Pecorino Romano (about 9 ounces), plus more for serving",
+        "2 tablespoons freshly ground black pepper, plus more for serving",
+        "2 tablespoons extra-virgin olive oil",
+        "1 pound spaghetti",
+        "Kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Pasta",
+        "Pepper",
+        "Cheese",
+        "Quick & Easy",
+        "Dinner",
+        "Back to School"
+    ],
+    "title": "3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper)",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-cacio-e-pepe-pasta-with-cheese-and-pepper"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-caramel-pear-galette.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-caramel-pear-galette.json
new file mode 100644
index 000000000..18b14234a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-caramel-pear-galette.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Unroll pie crust onto a piece of parchment, then roll out to a 13\"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.",
+        "Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2\" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.",
+        "Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55\u201360 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting."
+    ],
+    "ingredients": [
+        "1 sheet prepared boxed pie crust (not in a tin), thawed if frozen",
+        "3 firm-ripe pears, preferably Anjou or Bartlett (about 1 1/2 pounds), thinly sliced crosswise, seeds cut out with a small round cutter or paring knife",
+        "Pinch of kosher salt",
+        "1/2 cup plus 1 tablespoon caramel sauce, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Dessert",
+        "Pie",
+        "Pear",
+        "Butterscotch/Caramel",
+        "Fall",
+        "Bake"
+    ],
+    "title": "3-Ingredient Caramel-Pear Galette",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-caramel-pear-galette"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cheese-sauce.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cheese-sauce.json
new file mode 100644
index 000000000..06452e2ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cheese-sauce.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).",
+        "Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine."
+    ],
+    "ingredients": [
+        "8 ounces grated yellow sharp cheddar (about 2 packed cups)",
+        "1 tablespoon plus 1 teaspoon cornstarch",
+        "1 cup evaporated milk",
+        "1 (10-ounce) can Rotel diced tomatoes and green chiles, drained, squeezed dry",
+        "Hot sauce, to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Cheese",
+        "Cheddar",
+        "Milk/Cream",
+        "Sauce"
+    ],
+    "title": "3-Ingredient Cheese Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-cheese-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-chicken-breasts-stuffed-with-ham-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-chicken-breasts-stuffed-with-ham-and-cheese.json
new file mode 100644
index 000000000..bcf958ad2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-chicken-breasts-stuffed-with-ham-and-cheese.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Using a sharp knife, make an incision on thinner long side of chicken breast, cutting parallel through the breast but not all the way through. Season inside of chicken with pepper and stuff each with 1 oz. ham and 1 oz. cheese.",
+        "Transfer chicken to a rimmed baking sheet and rub all over with oil; season lightly with salt and pepper. Roast chicken until an instant-read thermometer inserted into thickest part of breast registers 165\u00b0F, 12\u201315 minutes. Let cool slightly before slicing."
+    ],
+    "ingredients": [
+        "4 large boneless, skinless chicken breasts (about 2 pounds)",
+        "Freshly ground black pepper",
+        "4 ounces thinly sliced Black Forest ham",
+        "4 ounces thinly sliced Gruy\u00e8re cheese",
+        "1 tablespoon olive oil",
+        "Kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Dinner",
+        "Chicken",
+        "Quick & Easy",
+        "Ham",
+        "Cheese"
+    ],
+    "title": "3-Ingredient Chicken Breasts Stuffed With Ham and Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-chicken-breasts-stuffed-with-ham-and-cheese"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cinnamon-sugar-twists.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cinnamon-sugar-twists.json
new file mode 100644
index 000000000..ec1592150
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cinnamon-sugar-twists.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Arrange racks in upper and lower thirds of oven; preheat to 400\u00b0F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.",
+        "Roll out pastry between 2 sheets of parchment until short side is 10\" long and dough is about 1/8\" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1\" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.",
+        "Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.",
+        "Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18\u201320 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot)."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "1 teaspoon ground cinnamon",
+        "Pinch of kosher salt",
+        "14\u201317 ounces frozen puff pastry, thawed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Cinnamon",
+        "Phyllo/Puff Pastry Dough",
+        "Dessert",
+        "snack",
+        "Bread",
+        "Bake"
+    ],
+    "title": "3-Ingredient Cinnamon-Sugar Twists",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-cinnamon-sugar-twists"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cookies.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cookies.json
new file mode 100644
index 000000000..15b24cc21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-cookies.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips.",
+        "Scoop small portions of batter onto a nonstick baking sheet.",
+        "Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving."
+    ],
+    "ingredients": [
+        "2 ripe bananas",
+        "1/2 cup oats",
+        "1/4 cup chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Ingredient Cookies",
+    "url": "http://allrecipes.com/recipe/255344/3-ingredient-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-creamy-pumpkin-pasta.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-creamy-pumpkin-pasta.json
new file mode 100644
index 000000000..d419552bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-creamy-pumpkin-pasta.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.",
+        "Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Whisk in pumpkin pur\u00e9e; season with 1/2 tsp. salt and 1/2 tsp. pepper.",
+        "Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3\u20134 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving."
+    ],
+    "ingredients": [
+        "1 pound whole wheat short pasta (such as penne, rigatoni, fusilli, or shells)",
+        "1 teaspoon kosher salt, divided, plus more",
+        "1 1/4 cups heavy cream",
+        "3/4 cup pure pumpkin pur\u00e9e",
+        "3/4 teaspoon freshly ground black pepper, divided, plus more"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Pasta",
+        "Dinner",
+        "Pumpkin",
+        "Milk/Cream",
+        "Quick & Easy"
+    ],
+    "title": "3-Ingredient Creamy Pumpkin Pasta",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-creamy-pumpkin-pasta"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-curried-chicken-thighs.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-curried-chicken-thighs.json
new file mode 100644
index 000000000..eb5b4c0a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-curried-chicken-thighs.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.",
+        "Position a rack in upper third of oven; preheat to 425\u00b0F. Transfer chicken, skin side up, and marinade to a 13x9\" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165\u00b0F, 30\u201335 minutes.",
+        "Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken.",
+        "Chicken can be marinated 1 day ahead; keep chilled."
+    ],
+    "ingredients": [
+        "8 skin-on, bone-in chicken thighs",
+        "1 1/2 teaspoons kosher salt, divided",
+        "2 tablespoons olive oil",
+        "1 tablespoon plus 1 teaspoon curry powder",
+        "1 cup plain yogurt, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Chicken",
+        "Curry",
+        "Yogurt",
+        "Bake",
+        "Roast",
+        "Dinner"
+    ],
+    "title": "3-Ingredient Curried Chicken Thighs",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-curried-chicken-thighs"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-frozen-hot-chocolate.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-frozen-hot-chocolate.json
new file mode 100644
index 000000000..8378031de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-frozen-hot-chocolate.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Combine ice cubes, milk, and hot cocoa mix in a blender; blend to milkshake consistency."
+    ],
+    "ingredients": [
+        "3 cups ice cubes",
+        "3 cups milk",
+        "3 cups hot cocoa mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Ingredient Frozen Hot Chocolate",
+    "url": "http://allrecipes.com/recipe/254260/3-ingredient-frozen-hot-chocolate/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-gingersnap-icebox-cake.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-gingersnap-icebox-cake.json
new file mode 100644
index 000000000..e376eb518
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-gingersnap-icebox-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.",
+        "Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you\u2019ll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.",
+        "Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days."
+    ],
+    "ingredients": [
+        "2 cups heavy cream",
+        "42 gingersnap cookies (about 10 ounces), divided",
+        "3/4 cup orange marmalade, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Ginger",
+        "Cake",
+        "Cookies",
+        "Orange",
+        "Milk/Cream",
+        "Dessert"
+    ],
+    "title": "3-Ingredient Gingersnap Icebox Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-gingersnap-icebox-cake"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-hazelnut-cookies.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-hazelnut-cookies.json
new file mode 100644
index 000000000..84e95aaf9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-hazelnut-cookies.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13\u201315 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.",
+        "Reduce oven temperature to 300\u00b0F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.",
+        "Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2\" apart. Bake cookies until golden brown, 16\u201318 minutes. Transfer cookies to wire racks and let cool."
+    ],
+    "ingredients": [
+        "2/3 cup skin-on hazelnuts (about 3 1/2 ounces)",
+        "1 large egg white",
+        "Pinch of kosher salt",
+        "1/3 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Hazelnut",
+        "Souffl\u00e9/Meringue",
+        "Egg",
+        "Wheat/Gluten-Free",
+        "Dessert",
+        "Cookies",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "3-Ingredient Hazelnut Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-hazelnut-cookies"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-ice-cream-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-ice-cream-french-toast.json
new file mode 100644
index 000000000..7f5fba756
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-ice-cream-french-toast.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0F. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more.",
+        "Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve."
+    ],
+    "ingredients": [
+        "1 pint vanilla ice cream (not gelato), melted",
+        "4 (1\u20131 1/2\"-thick) slices challah or brioche",
+        "5 tablespoons unsalted butter, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Ice Cream",
+        "Breakfast",
+        "Bread",
+        "Brunch",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "3-Ingredient Ice Cream French Toast",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-ice-cream-french-toast"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-lemony-green-beans-with-frizzled-leeks.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-lemony-green-beans-with-frizzled-leeks.json
new file mode 100644
index 000000000..edcc6d3bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-lemony-green-beans-with-frizzled-leeks.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cook green beans in a large pot of boiling salted water until crisp-tender, 5\u20137 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.",
+        "Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4\" sections, then thinly slice lengthwise into matchsticks.",
+        "Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; reserve oil in skillet.",
+        "Cook green beans, pepper, lemon zest, and remaining 1 tsp. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.",
+        "Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill."
+    ],
+    "ingredients": [
+        "2 1/2 pounds green beans, preferably haricot verts, trimmed",
+        "1 teaspoon kosher salt, plus more",
+        "3 lemons",
+        "2 large leeks, white and light-green parts only",
+        "1 1/2 cups olive oil",
+        "1/2 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Thanksgiving",
+        "Green Bean",
+        "Leek",
+        "Side",
+        "Lemon",
+        "Wheat/Gluten-Free",
+        "Vegan",
+        "Vegetarian",
+        "Dairy Free"
+    ],
+    "title": "3-Ingredient Lemony Green Beans With Frizzled Leeks",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-lemony-green-beans-with-frizzled-leeks"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-mussels-with-white-wine-and-pesto.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-mussels-with-white-wine-and-pesto.json
new file mode 100644
index 000000000..13a7da452
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-mussels-with-white-wine-and-pesto.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3\u20134 minutes. Stir in pesto; season with salt and pepper.",
+        "Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately."
+    ],
+    "ingredients": [
+        "1 cup dry white wine",
+        "2 pounds mussels, debearded, scrubbed",
+        "1/2 cup fresh store-bought pesto",
+        "Kosher salt, freshly ground pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Shellfish",
+        "Appetizer",
+        "Mussel",
+        "Seafood",
+        "Quick & Easy",
+        "Wine",
+        "White Wine",
+        "Herb",
+        "Dinner"
+    ],
+    "title": "3-Ingredient Mussels With White Wine and Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-mussels-with-white-wine-and-pesto"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-orecchiette-with-sausage-and-fennel.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-orecchiette-with-sausage-and-fennel.json
new file mode 100644
index 000000000..745b4a9fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-orecchiette-with-sausage-and-fennel.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.",
+        "Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6\u20138 minutes. Using a slotted spoon, transfer to a plate.",
+        "Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 1/4 cup water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10\u201315 minutes more.",
+        "Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine."
+    ],
+    "ingredients": [
+        "12 ounces orecchiette or other short pasta",
+        "Kosher salt",
+        "1 tablespoon olive oil",
+        "12 ounces sweet Italian sausage, casings removed",
+        "1 fennel bulb (about 12 ounces), cored, thinly sliced, fronds chopped and reserved",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Sausage",
+        "Pasta",
+        "Quick & Easy",
+        "Fennel",
+        "Dinner"
+    ],
+    "title": "3-Ingredient Orecchiette With Sausage and Fennel",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-orecchiette-with-sausage-and-fennel"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pancakes.json
new file mode 100644
index 000000000..f1e2102cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pancakes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well.",
+        "Heat butter in a skillet over medium heat. Spoon batter into the hot butter and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "1 large ripe banana",
+        "2 eggs",
+        "1/8 teaspoon baking powder",
+        "1 pinch ground cinnamon (optional)",
+        "2 teaspoons butter, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Ingredient Pancakes",
+    "url": "http://allrecipes.com/recipe/240558/3-ingredient-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-peanut-butter-cookies.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-peanut-butter-cookies.json
new file mode 100644
index 000000000..c94a38617
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-peanut-butter-cookies.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.",
+        "Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate."
+    ],
+    "ingredients": [
+        "1 cup peanut butter",
+        "1 cup white sugar",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Ingredient Peanut Butter Cookies",
+    "url": "http://allrecipes.com/recipe/244614/3-ingredient-peanut-butter-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-peppermint-rocky-road-candies.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-peppermint-rocky-road-candies.json
new file mode 100644
index 000000000..d9c121914
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-peppermint-rocky-road-candies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Line 2 rimmed baking sheets with parchment or wax paper. Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.",
+        "Fold marshmallows and 1/2 cup candies into chocolate until evenly combined. Drop heaping tablespoonfuls of chocolate mixture onto prepared baking sheets; sprinkle with remaining 1/4 cup candies. Chill until set, about 30 minutes. Serve at room temperature.",
+        "Candies can be made 5 days ahead; transfer to an airtight container and chill."
+    ],
+    "ingredients": [
+        "12 ounces dark chocolate chips or chopped dark chocolate (preferably 63% cacao)",
+        "1 cup mini marshmallows",
+        "3/4 cup crushed peppermint candies or candy canes (about 4 1/2 ounces), divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Candy",
+        "Chocolate",
+        "Mint",
+        "Christmas",
+        "Marshmallow"
+    ],
+    "title": "3-Ingredient Peppermint Rocky Road Candies",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-peppermint-rocky-road-candies"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pesto-fried-chicken.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pesto-fried-chicken.json
new file mode 100644
index 000000000..24d905e10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pesto-fried-chicken.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Pour oil into a large heavy skillet fitted with thermometer to come 1/2\" up sides. Heat over medium-high until thermometer registers 350\u00b0F.  Place breadcrumbs in a shallow dish or rimmed baking sheet.",
+        "Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.",
+        "Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.",
+        "Serve chicken with pesto alongside for dipping."
+    ],
+    "ingredients": [
+        "Vegetable oil (for frying; about 2 cups)",
+        "1 cup plain fine breadcrumbs",
+        "1 pound boneless, skinless chicken thighs (about 4 large)",
+        "Kosher salt, freshly ground pepper",
+        "1/4 cup basil pesto, plus more for serving",
+        "A deep-fry thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Chicken",
+        "Pan-Fry",
+        "Fry",
+        "Basil",
+        "Dinner"
+    ],
+    "title": "3-Ingredient Pesto Fried Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-pesto-fried-chicken"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pork-chops-with-roasted-apples-and-sage.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pork-chops-with-roasted-apples-and-sage.json
new file mode 100644
index 000000000..7c0d8d2a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pork-chops-with-roasted-apples-and-sage.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Season pork chops on both sides with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork chops, turning occasionally (including outside edge of fat cap), until browned all over, 8\u201310 minutes. Transfer chops to a roasting pan.",
+        "Cook apples, sage, and 1/2 tsp. salt in same skillet over medium heat, turning apples, until browned on all sides, about 3 minutes. Transfer apples and sage to roasting pan, nestling around chops.",
+        "Transfer roasting pan to oven and roast until chops are cooked through and an instant-read thermometer inserted into center of chops registers 160\u00b0F, 8\u201310 minutes.",
+        "Divide chops among plates and serve with apples and sage alongside."
+    ],
+    "ingredients": [
+        "4 (1 1/4\"-thick) bone-in pork chops",
+        "1/2 teaspoon kosher salt, plus more",
+        "Freshly ground black pepper",
+        "2 tablespoons olive oil",
+        "3 medium crisp, sweet apples (such as Honeycrisp, Fuji, or Gala), cut into 2\" wedges",
+        "10 sage leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Dinner",
+        "Fall",
+        "Pork Chop",
+        "Pork",
+        "Apple",
+        "Sage",
+        "Quick & Easy"
+    ],
+    "title": "3-Ingredient Pork Chops With Roasted Apples and Sage",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-pork-chops-with-roasted-apples-and-sage"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pulled-pork-barbeque.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pulled-pork-barbeque.json
new file mode 100644
index 000000000..0c2d5d642
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-pulled-pork-barbeque.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.",
+        "Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.",
+        "Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour 1 bottle barbeque sauce over the pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.",
+        "Cook on Low for 1 hour."
+    ],
+    "ingredients": [
+        "1 (18 ounce) bottle barbeque sauce",
+        "1 envelope dry onion soup mix",
+        "1 (4 pound) boneless pork loin roast",
+        "1 (4 pound) package thick country-style pork ribs",
+        "1 (18 ounce) bottle barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3 Ingredient Pulled Pork Barbeque",
+    "url": "http://allrecipes.com/recipe/228156/3-ingredient-pulled-pork-barbeque/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-red-snapper-with-green-sauce-and-scallions.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-red-snapper-with-green-sauce-and-scallions.json
new file mode 100644
index 000000000..e1db01ad1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-red-snapper-with-green-sauce-and-scallions.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat 1 Tbsp. oil in a medium skillet over medium-high. Add scallions, season with salt, and cook, turning occasionally, until scallions are charred in spots and slightly softened, about 1 minute. Transfer to a plate. Wipe out skillet.",
+        "Heat 2 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Flip fish, add green juice and scallions, and cook until fish is just cooked through, about 2 minutes more. Taste and season with salt, if needed.",
+        "Divide fish and scallions among bowls; top with green sauce. Drizzle with oil and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil, divided, plus more",
+        "2 bunches scallions",
+        "Kosher salt",
+        "4 (6-ounce) skin-on red snapper or any mild white fish fillets",
+        "3/4 cup cold-pressed, vegetable-only green juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Snapper",
+        "Fish",
+        "Green Onion/Scallion",
+        "Quick and Healthy",
+        "Quick & Easy",
+        "Dinner"
+    ],
+    "title": "3-Ingredient Red Snapper With Green Sauce and Scallions",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-red-snapper-with-green-sauce-and-scallions"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-roasted-carrots-with-pistachio-pesto.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-roasted-carrots-with-pistachio-pesto.json
new file mode 100644
index 000000000..6144c4777
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-roasted-carrots-with-pistachio-pesto.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25\u201335 minutes. Let cool.",
+        "Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse pur\u00e9e forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.",
+        "Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios."
+    ],
+    "ingredients": [
+        "2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops",
+        "1/2 cup plus 2 tablespoons extra-virgin olive oil, divided",
+        "1 1/2 teaspoons kosher salt, divided",
+        "1 teaspoon freshly ground black pepper",
+        "1/2 cup coarsely chopped roasted, salted pistachios, divided",
+        "2 cups (loosely packed) basil leaves, plus more for serving"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Carrot",
+        "Pistachio",
+        "Basil",
+        "Side",
+        "Roast",
+        "Sauce",
+        "Spring",
+        "3-Ingredient Recipes",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "3-Ingredient Roasted Carrots With Pistachio Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-roasted-carrots-with-pistachio-pesto"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-sausage-dinner-with-lentils-and-fennel.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-sausage-dinner-with-lentils-and-fennel.json
new file mode 100644
index 000000000..61994f255
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-sausage-dinner-with-lentils-and-fennel.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Finely chop half of 1 fennel bulb. Chop 2 Tbsp. fronds, transfer to a small bowl, and set aside.",
+        "Heat 3 Tbsp. oil in a 3\u20134-qt. heavy saucepan over medium. Cook chopped fennel, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring, until softened, about 5 minutes.",
+        "Add lentils, 1 tsp. salt, and 4 1/2 cups water, bring to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 15\u201325 minutes.",
+        "Meanwhile, cut remaining 1 1/2 fennel bulbs into 1\" wedges.",
+        "Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook sausages, turning occasionally, until golden brown on all sides but still undercooked, about 8 minutes. Transfer sausages to a plate.",
+        "Heat 2 Tbsp. oil in same skillet over medium-high. Cook fennel wedges and remaining 1 tsp. salt and 1/4 tsp. pepper, stirring, until golden brown on both sides, about 5 minutes. Nestle sausages among fennel wedges, then transfer skillet to oven and roast until sausages are firm and fully cooked through, about 8 minutes more.",
+        "Cut sausages diagonally into 1/2\"-thick slices. Divide lentils among bowls, then top with sliced sausage, roasted fennel, a drizzle of oil, and reserved fennel fronds."
+    ],
+    "ingredients": [
+        "2 medium fennel bulbs with fronds",
+        "6 tablespoons olive oil, divided, plus more for serving",
+        "2 1/2 teaspoons kosher salt, divided",
+        "1/2 teaspoon freshly ground black pepper, divided",
+        "1 cup dried lentils (preferably French green lentils; about 7 ounces)",
+        "4 sweet Italian sausages"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Sausage",
+        "Dinner",
+        "Lentil",
+        "Fennel",
+        "Spring"
+    ],
+    "title": "3-Ingredient Sausage Dinner With Lentils and Fennel",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-sausage-dinner-with-lentils-and-fennel"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-shakshuka.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-shakshuka.json
new file mode 100644
index 000000000..442da0f96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-shakshuka.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Heat oil in a large ovenproof skillet over medium-low. Add pico de gallo and 1 tsp. salt and cook, stirring occasionally, until tomatoes are very soft and liquid has reduced by three-quarters, about 25 minutes. Stir in feta. Gently crack eggs into skillet, one at a time, over tomatoes, spacing evenly. Season with salt and pepper.",
+        "Transfer skillet to oven and bake shakshuka until eggs are just set, 14\u201316 minutes. Serve hot in skillet."
+    ],
+    "ingredients": [
+        "1/3 cup olive oil",
+        "6 cups fresh pico de gallo, strained",
+        "1 teaspoon kosher salt, plus more",
+        "3 1/2 ounces crumbled feta (about 3/4 cup)",
+        "6 large eggs",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Brunch",
+        "Breakfast",
+        "Tomato",
+        "Salsa",
+        "Egg",
+        "Feta",
+        "Cheese",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "3-Ingredient Shakshuka",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-shakshuka"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-slow-cooker-sweetened-co.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-slow-cooker-sweetened-co.json
new file mode 100644
index 000000000..e68cdc827
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-slow-cooker-sweetened-co.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Turn slow cooker on High. Mix milk and sugar together in the crock of the slow cooker.",
+        "Cook for 3 hours, stirring every 10 minutes in the last 30 minutes to prevent burning. Mix butter and vanilla extract into condensed milk and let cool."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2786260.jpg",
+    "ingredients": [
+        "2 cups milk",
+        "2/3 cup white sugar",
+        "3 tablespoons butter",
+        "2 teaspoons vanilla extract (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Ingredient Slow Cooker Sweetened Condensed Milk",
+    "url": "http://allrecipes.com/recipe/244778/3-ingredient-slow-cooker-sweetened-co/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-sweet-potato-casserole-with-maple-pecans.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-sweet-potato-casserole-with-maple-pecans.json
new file mode 100644
index 000000000..3ae6fe0cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-sweet-potato-casserole-with-maple-pecans.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.",
+        "Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.",
+        "Pur\u00e9e potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.",
+        "Coarsely chop pecans and sprinkle evenly over potato mixture.",
+        "Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.",
+        "Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature."
+    ],
+    "ingredients": [
+        "Olive oil (for pan)",
+        "5 1/2 pounds sweet potatoes, peeled, cut into 1 1/2\" pieces",
+        "2 teaspoons kosher salt, divided, plus more",
+        "1 1/4 cups pure maple syrup, divided",
+        "2 cups pecan halves (about 7 ounces)",
+        "1 1/2 teaspoons freshly ground black pepper, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Thanksgiving",
+        "Sweet Potato/Yam",
+        "Pecan",
+        "Maple Syrup",
+        "Dinner",
+        "Side",
+        "Wheat/Gluten-Free",
+        "Vegan",
+        "Vegetarian",
+        "Dairy Free"
+    ],
+    "title": "3-Ingredient Sweet Potato Casserole With Maple Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-sweet-potato-casserole-with-maple-pecans"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-thanksgiving-turkey-with-orange-and-sage.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-thanksgiving-turkey-with-orange-and-sage.json
new file mode 100644
index 000000000..67e592391
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-thanksgiving-turkey-with-orange-and-sage.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Finely grate 1 orange to yield 1 Tbsp. zest; transfer to a small bowl. Slice oranges into 1/2\"-thick rounds; transfer to a resealable plastic bag and chill until ready to use. Add salt, pepper, and chopped sage to zest and stir to combine.",
+        "Place turkey, breast side down, on a large cutting board. Cut along each side of backbone with kitchen shears\u2014this will take some force (you can ask your butcher to do this). Discard backbone or reserve for another use.",
+        "With turkey skin side down, use a knife to score down the long oblong bone in center of breast. Turn turkey skin side up, then firmly press down with both hands on breastbone until you hear a cracking sound. Rub zest mixture all over turkey, under skin, and inside cavity. Transfer turkey skin side up to a rimmed baking sheet, cover with plastic wrap, and chill 6\u201318 hours.",
+        "Arrange a rack in middle of oven; preheat to 450\u00b0F. Tuck sage sprigs and reserved orange slices in an even layer under turkey. Let sit at room temperature 30\u201360 minutes to air dry.",
+        "Brush turkey with oil, add 1/2 cup water to pan, and roast 30 minutes. Reduce oven temperature to 350\u00b0F. Rotate pan, add 1/2 cup water to pan, and brush turkey with more oil. Continue to roast, brushing with oil after 30 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the breast right against breastbone registers 160\u00b0F, 55\u201365 minutes more.",
+        "Transfer turkey to clean cutting board, tent with foil, and let rest at least 30 minutes before carving."
+    ],
+    "ingredients": [
+        "2 navel oranges",
+        "2 tablespoons kosher salt",
+        "1 tablespoon freshly ground black pepper",
+        "1 tablespoon finely chopped sage, plus 4 sprigs",
+        "1 (12\u201314-pound) turkey, neck and giblets removed",
+        "Olive oil (for brushing)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Thanksgiving",
+        "3-Ingredient Recipes",
+        "turkey",
+        "Sage",
+        "Orange",
+        "Roast"
+    ],
+    "title": "3-Ingredient Thanksgiving Turkey With Orange and Sage",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-thanksgiving-turkey-with-orange-and-sage"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-ingredient-tomato-soup.json b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-tomato-soup.json
new file mode 100644
index 000000000..b30af0535
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-ingredient-tomato-soup.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.",
+        "Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8\u201310 minutes.",
+        "Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20\u201325 minutes.",
+        "Working in batches, transfer tomato mixture to a blender and pur\u00e9e until smooth. Taste and adjust seasonings if needed.",
+        "Divide among bowls, then top with a drizzle of oil and freshly ground pepper."
+    ],
+    "ingredients": [
+        "4 pounds plum tomatoes, halved lengthwise",
+        "2 teaspoons (or more) kosher salt, divided",
+        "1/2 teaspoon freshly ground black pepper, plus more",
+        "6 tablespoons olive oil, divided, plus more",
+        "1 medium onion, coarsely chopped",
+        "1 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "3-Ingredient Recipes",
+        "Soup/Stew",
+        "Dinner",
+        "Kid-Friendly",
+        "Tomato",
+        "Milk/Cream",
+        "Onion"
+    ],
+    "title": "3-Ingredient Tomato Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-tomato-soup"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-milk-cake-or-tres-leches.json b/serverless-fleets/data/input/inferencing/recipes/3-milk-cake-or-tres-leches.json
new file mode 100644
index 000000000..ae2a6e1d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-milk-cake-or-tres-leches.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grease and flour a 9x13-inch baking pan.",
+        "Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.",
+        "Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.",
+        "Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.",
+        "Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake."
+    ],
+    "ingredients": [
+        "6 eggs, separated",
+        "2 cups white sugar",
+        "2 cups all-purpose flour",
+        "6 tablespoons milk",
+        "1/4 cup butter, melted",
+        "4 teaspoons vanilla extract",
+        "4 teaspoons baking powder",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (12 ounce) can evaporated milk",
+        "1 cup half-and-half",
+        "1 (4 ounce) package cream cheese, softened",
+        "1 teaspoon vanilla extract",
+        "2 cups heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3 Milk Cake or Tres Leches",
+    "url": "http://allrecipes.com/recipe/221906/3-milk-cake-or-tres-leches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-minute-fudge.json b/serverless-fleets/data/input/inferencing/recipes/3-minute-fudge.json
new file mode 100644
index 000000000..2c94caff9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-minute-fudge.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Grease an 8x8-inch square baking dish with butter.",
+        "Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute.",
+        "Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. Cut into squares to serve."
+    ],
+    "ingredients": [
+        "1 cup sweetened condensed milk",
+        "1 (12 ounce) bag semisweet chocolate chips",
+        "1 (1 ounce) square semisweet baking chocolate, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Minute Fudge",
+    "url": "http://allrecipes.com/recipe/228781/3-minute-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-minute-mochaccino.json b/serverless-fleets/data/input/inferencing/recipes/3-minute-mochaccino.json
new file mode 100644
index 000000000..126c92dc2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-minute-mochaccino.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.",
+        "Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve."
+    ],
+    "ingredients": [
+        "3/4 cup milk",
+        "6 ice cubes",
+        "1 tablespoon white sugar",
+        "1 teaspoon instant coffee granules",
+        "1 teaspoon cocoa powder, or more to taste",
+        "1/2 teaspoon vanilla extract, or more to taste",
+        "1 tablespoon chocolate syrup",
+        "1 tablespoon whipped cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3-Minute Mochaccino",
+    "url": "http://allrecipes.com/recipe/222036/3-minute-mochaccino/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3-musketeers-trifle.json b/serverless-fleets/data/input/inferencing/recipes/3-musketeers-trifle.json
new file mode 100644
index 000000000..a3884800c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3-musketeers-trifle.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.",
+        "Combine brownie mix, vegetable oil, eggs, and water in a bowl until batter is smooth; fold in chocolate chips. Spread batter into the prepared baking dish.",
+        "Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 50 minutes. Cool brownies completely. Cut into bite-size pieces.",
+        "Beat cream cheese in a large bowl using an electric mixer until smooth. Beat 1/2 cup half-and-half into cream cheese until incorporated. Beat remaining 1 1/2 cups half-and-half and pudding mix into cream cheese mixture on low speed until pudding is well blended, about 2 minutes.",
+        "Beat cream in a separate bowl using an electric mixer until soft peaks form; fold into pudding mixture.",
+        "Place a layer of brownie bites in the bottom of a trifle bowl or a large bowl with straight sides; top with a layer of pudding mixture and a layer of chocolate-covered nougat bites. Continue layering 2 or 3 more times in the same order with remaining ingredients."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package brownie mix (such as Pillsbury\u00ae)",
+        "2/3 cup vegetable oil",
+        "2 eggs",
+        "1/4 cup water",
+        "1 (6 ounce) bag semisweet chocolate chips (optional)",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 cups half-and-half",
+        "1 (3.3 ounce) package instant white chocolate pudding mix",
+        "1 pint heavy whipping cream",
+        "2 (6 ounce) packages chocolate-covered nougat bites (such as 3 Musketeers\u00ae Bites)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3 Musketeers\u00ae Trifle",
+    "url": "http://allrecipes.com/recipe/240055/3-musketeers-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/30-minute-almond-chicken-by-minute.json b/serverless-fleets/data/input/inferencing/recipes/30-minute-almond-chicken-by-minute.json
new file mode 100644
index 000000000..b60f56a0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/30-minute-almond-chicken-by-minute.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Toss chicken with dressing in sealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 minutes on each side or until browned.",
+        "Stir in broth; bring to boil. Cover and simmer 10 minutes. Add beans; cook 5 minutes or until chicken is cooked through (170 degrees F).",
+        "Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 minutes. Serve chicken over rice mixture."
+    ],
+    "ingredients": [
+        "8 boneless, skinless chicken thighs",
+        "1/4 cup Italian dressing",
+        "1 1/2 cups chicken broth",
+        "2 cups green beans, trimmed, halved",
+        "1 cup Minute\u00ae White Rice, uncooked",
+        "1/4 cup almonds, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "30 Minute Almond Chicken by Minute\u00ae Rice",
+    "url": "http://allrecipes.com/recipe/229430/30-minute-almond-chicken-by-minute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/30-minute-chili-from-rotel.json b/serverless-fleets/data/input/inferencing/recipes/30-minute-chili-from-rotel.json
new file mode 100644
index 000000000..27b3bfb8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/30-minute-chili-from-rotel.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cook beef and onion in large saucepan over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.",
+        "Stir in seasoning mix. Add remaining ingredients; bring to a boil. Reduce heat to medium; simmer 10 minutes, stirring several times."
+    ],
+    "ingredients": [
+        "1 pound ground chuck beef (80% lean)",
+        "3/4 cup chopped yellow onion",
+        "1 (1.25 ounce) package chili seasoning mix",
+        "1 (16 ounce) can beans in chili seasoned sauce, undrained",
+        "1 (14.5 ounce) can Hunt's\u00ae Diced Tomatoes, undrained",
+        "1 (10 ounce) can Ro*Tel\u00ae Original Diced Tomatoes & Green Chilies, undrained",
+        "1 (8 ounce) can Hunt's\u00ae Tomato Sauce",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "30-Minute Chili from RO*TEL",
+    "url": "http://allrecipes.com/recipe/245514/30-minute-chili-from-rotel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/30-minute-irish-skillet.json b/serverless-fleets/data/input/inferencing/recipes/30-minute-irish-skillet.json
new file mode 100644
index 000000000..545eb9c3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/30-minute-irish-skillet.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In large nonstick skillet heat oil over medium-high heat. Cook Simply Potatoes Shredded Hash Browns according to package directions.",
+        "Meanwhile, cook bacon, ground beef and onion in 12-inch nonstick skillet until meat is browned. Drain grease. Add cabbage, beef broth, apple juice and salt.",
+        "Reduce heat to low. Cover; cook until cabbage is tender. Stir in cooked hash browns."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 (20 ounce) package Simply Potatoes\u00ae Shredded Hash Browns",
+        "2 slices bacon, cut into small pieces",
+        "1 pound lean ground beef",
+        "1/2 cup chopped onion",
+        "4 cups chopped cabbage",
+        "1 cup beef broth",
+        "1/4 cup apple juice or water",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "30 Minute Irish Skillet",
+    "url": "http://allrecipes.com/recipe/230702/30-minute-irish-skillet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/30-minute-pizza.json b/serverless-fleets/data/input/inferencing/recipes/30-minute-pizza.json
new file mode 100644
index 000000000..cfd68cb8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/30-minute-pizza.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Sift the flour, sugar, kosher salt, baking powder and garlic powder into the bowl of a food processor. With the processor running, slowly add the butter, then the egg and then the milk. Process until the dough becomes elastic and can stretch without tearing, about 1 minute.",
+        "Remove the dough from the processor and shape into a ball. On a lightly floured work surface, roll out the dough into a round 1/8 inch thick. Oil an 11-inch microwavable dinner plate with the 1 tsp. olive oil. Place the dough on the plate and trim the edges to fit. Microwave at 100% power until the dough is cooked through, about 6 minutes; it should be opaque with no transparent spots. Transfer the dough to a wire cooling rack.",
+        "Preheat an oven to 450\u00baF.",
+        "Cut the cheese into 6 slices, each about 3/8 inch thick. Place in a single layer in a glass bowl or baking dish and cover tightly with plastic wrap, leaving a small opening for the nozzle of a handheld smoking gun. Fill the chamber of the smoking gun with hickory chips, place the nozzle in the bowl and wrap with plastic wrap so that no smoke can escape. Smoke the cheese according to the manufacturer\u2019s instructions. Repeat the smoking with another chamber of chips. Let stand, covered, for 5 minutes.",
+        "Set the wire rack holding the dough on a baking sheet and brush the dough with the 1 Tbs. olive oil. Spread the pizza sauce on the dough and sprinkle with 1/2 tsp. of the sea salt. Arrange the cheese slices on top. Transfer to the oven and bake until the crust is crispy, 7 to 10 minutes. Remove the pizza from the oven and let cool for 2 to 3 minutes. Garnish with the basil leaves and sprinkle with the remaining 1/2 tsp. sea salt. Cut into 8 slices and serve immediately. Serves 2.",
+        "Recipe by Chef Michael Voltaggio"
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 tsp. sugar",
+        "1 tsp. kosher salt",
+        "1 tsp. baking powder",
+        "1/4 tsp. roasted garlic powder",
+        "4 Tbs. (1/2 stick) unsalted butter, melted and cooled",
+        "1 egg",
+        "1/4 cup plus 1 tsp. milk",
+        "1 tsp. plus 1 Tbs. extra-virgin olive oil",
+        "6 oz. fresh buffalo mozzarella cheese",
+        "1/2 cup prepared pizza sauce or tomato sauce",
+        "1 tsp. sea salt",
+        "10 to 12 fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "30-Minute Pizza",
+    "url": "http://www.williams-sonoma.com/recipe/30-minute-pizza.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/30-minute-potato-breakfast-bowls.json b/serverless-fleets/data/input/inferencing/recipes/30-minute-potato-breakfast-bowls.json
new file mode 100644
index 000000000..6cb0f1bb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/30-minute-potato-breakfast-bowls.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Prick each potato in several places with a fork. Microwave on high for about 9 minutes, or according to the microwave manufacturer instructions. Once tender, carefully move to a cutting board and cut each in half. Let cool.",
+        "While the potatoes are cooking in the microwave, get started on cooking the sausage. Place the sausage in a medium skillet over medium-high heat. Stir it occasionally, breaking it into small pieces. Cook until no longer pink, about 10 minutes.",
+        "While the sausage is cooking, chop all your vegetables and herbs. Roughly chop the spinach. Finely chop the cilantro. Slice the green onions and separate the whites and the greens.",
+        "As the sausage finishes cooking, add the eggs to a medium bowl. Whisk in 1/4 teaspoon of black pepper, the garlic powder and chili powder. Continue to whisk until the whites and yolks are blended, about 15 seconds.",
+        "Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the eggs. Cook, stirring occasionally for about 5 minutes. Stir in the spinach and cook just until the eggs cook through and the spinach begins to wilt, 1 or 2 more minutes.",
+        "While the eggs cook, you can begin to work on the potatoes. Roughly chop the potatoes (leave the skins on) and place in a medium bowl. Stir in the white portions of the green onions, 1/2 of the chopped cilantro, the remaining 1 tablespoon of olive oil, the remaining 1/4 teaspoon of black pepper and the sea salt. The ingredients should be mixed into the potatoes, but the potatoes should still be chunky.",
+        "To assemble, arrange an equal portion of potatoes, eggs and sausage in each of 4 bowls. Crumble the cotija cheese and sprinkle an equal amount over each bowl. Divide the remaining cilantro and the green portions of the green onions and sprinkle them into each bowl. Add your favorite toppings and serve."
+    ],
+    "ingredients": [
+        "4 medium red potatoes (about 4 ounces each)",
+        "3/4 pound bulk ground breakfast sausage",
+        "2 cups spinach leaves, coarsely chopped",
+        "1 cup fresh cilantro leaves, finely chopped, divided",
+        "3 green onions, sliced, white parts and tops separated",
+        "6 large eggs",
+        "1/2 teaspoon ground black pepper, divided",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon chili powder",
+        "1/4 teaspoon fine sea salt",
+        "2 tablespoons extra virgin olive oil, divided",
+        "3 ounces crumbled cotija cheese",
+        "Optional Toppings:",
+        "Salsa",
+        "Sour cream or plain Greek yogurt",
+        "Hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "30 Minute Potato Breakfast Bowls",
+    "url": "http://allrecipes.com/recipe/245450/30-minute-potato-breakfast-bowls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/30-minute-rice-pudding-with-dried-fruit-237024.json b/serverless-fleets/data/input/inferencing/recipes/30-minute-rice-pudding-with-dried-fruit-237024.json
new file mode 100644
index 000000000..c88baa53b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/30-minute-rice-pudding-with-dried-fruit-237024.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Place rice in strainer and rinse under cold running water until water runs clear. Place rice, milk, raisins, and orange peel in large saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring rice mixture to simmer over medium heat, stirring occasionally. Reduce heat to lowest possible temperature, cover, and simmer, stirring occasionally, until rice is tender, about 23 minutes. Remove from heat. Add egg yolks; stir until thickened, about 1 minute. Stir in sugar.",
+        "Divide pudding among eight 3/4-cup ramekins or custard cups. Chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled."
+    ],
+    "ingredients": [
+        "1 cup arborio or medium-grain rice",
+        "5 cups whole milk",
+        "1/4 cup raisins",
+        "1/2 teaspoon grated orange peel",
+        "1/4 vanilla bean, split lengthwise",
+        "4 large egg yolks",
+        "1/2 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Citrus",
+        "Dairy",
+        "Egg",
+        "Rice",
+        "Dessert",
+        "Freeze/Chill",
+        "Quick & Easy",
+        "Dried Fruit",
+        "Chill",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "30-Minute Rice Pudding with Dried Fruit",
+    "url": "http://www.epicurious.com/recipes/food/views/30-minute-rice-pudding-with-dried-fruit-237024"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/30-minute-shepherds-pie-recipe.json b/serverless-fleets/data/input/inferencing/recipes/30-minute-shepherds-pie-recipe.json
new file mode 100644
index 000000000..92a8e167f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/30-minute-shepherds-pie-recipe.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.",
+        "While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.",
+        "Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve."
+    ],
+    "ingredients": [
+        "2 pounds potatoes, such as russet, peeled and cubed",
+        "2 tablespoons sour cream or softened cream cheese",
+        "1 large egg yolk",
+        "1/2 cup cream, for a lighter version substitute vegetable or chicken broth",
+        "Salt and freshly ground black pepper",
+        "1 tablespoon extra-virgin olive oil, 1 turn of the pan",
+        "1 3/4 pounds ground beef or ground lamb",
+        "1 carrot, peeled and chopped",
+        "1 onion, chopped",
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1 cup beef stock or broth",
+        "2 teaspoons Worcestershire, eyeball it",
+        "1/2 cup frozen peas, a couple of handfuls",
+        "1 teaspoon sweet paprika",
+        "2 tablespoons chopped fresh parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cheesy Potatoes",
+        "Cheese",
+        "Potato",
+        "Vegetable",
+        "Comfort Food",
+        "British",
+        "European Recipes",
+        "Shepherd's Pie Recipes",
+        "Meat",
+        "Dairy Recipes",
+        "Beans and Legumes",
+        "Pea Recipes",
+        "Lamb Recipes",
+        "Beef",
+        "Cream Cheese Recipes",
+        "Carrot Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "30 Minute Shepherd's Pie",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/30-minute-white-bean-chili.json b/serverless-fleets/data/input/inferencing/recipes/30-minute-white-bean-chili.json
new file mode 100644
index 000000000..fcf305728
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/30-minute-white-bean-chili.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over medium heat. Add turkey, onion, green bell pepper, and garlic; cook and stir until turkey is browned and onion is translucent, about 5 minutes.",
+        "Stir tomatoes, celery, cumin, chili powder, bay leaf, and basil into the pot. Pour in water; cover and simmer until celery is tender and chili has reached desired thickness, 10 to 15 minutes. Stir in navy beans and lima beans; cook until heated through, 5 to 10 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 pound ground turkey breast",
+        "1 onion, diced",
+        "1 green bell pepper, diced",
+        "1 teaspoon minced garlic",
+        "1 (14.5 ounce) can diced tomatoes",
+        "2 stalks celery, diced",
+        "1 teaspoon ground cumin",
+        "1 teaspoon chili powder",
+        "1/2 teaspoon crushed bay leaf",
+        "1/2 teaspoon dried basil",
+        "1 cup water, or more to taste",
+        "1 (15 ounce) can navy beans, drained",
+        "1 (15 ounce) can lima beans, drained",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "30-Minute White Bean Chili",
+    "url": "http://allrecipes.com/recipe/255929/30-minute-white-bean-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/3bc-best-baked-bean-casserole.json b/serverless-fleets/data/input/inferencing/recipes/3bc-best-baked-bean-casserole.json
new file mode 100644
index 000000000..abd3d7e2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/3bc-best-baked-bean-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut bacon into bite-sized pieces and set aside.",
+        "Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar.",
+        "Bake in the preheated oven until hot and bubbly, about 45 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 small onion, diced",
+        "1/2 pound bacon",
+        "1 (28 ounce) can baked beans (such as Bush's Original\u00ae)",
+        "2 teaspoons Worcestershire sauce",
+        "1 tablespoon ketchup",
+        "1 teaspoon prepared yellow mustard",
+        "1 cup brown sugar, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "3BC (Best Baked Bean Casserole)",
+    "url": "http://allrecipes.com/recipe/214816/3bc-best-baked-bean-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/4-3-2-1-spice-rub-51175040.json b/serverless-fleets/data/input/inferencing/recipes/4-3-2-1-spice-rub-51175040.json
new file mode 100644
index 000000000..fc2e57c38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4-3-2-1-spice-rub-51175040.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Makes enough spice rub for two whole chickens. Double or triple the recipe and use it all summer."
+    ],
+    "ingredients": [
+        "4 tablespoons kosher salt",
+        "3 tablespoons brown sugar",
+        "2 tablespoons sweet paprika",
+        "1 tablespoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Spice",
+        "Vegan",
+        "Edible Gift",
+        "Paprika"
+    ],
+    "title": "4-3-2-1 Spice Rub",
+    "url": "http://www.epicurious.com/recipes/food/views/4-3-2-1-spice-rub-51175040"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/4-bean-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/4-bean-baked-beans.json
new file mode 100644
index 000000000..d7d523f75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4-bean-baked-beans.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish.",
+        "Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.",
+        "Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish.",
+        "Bake in the preheated oven until bubbling, 1 hour 15 minutes."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can kidney beans, drained",
+        "1 (15 ounce) can butter beans, drained",
+        "1 (15 ounce) can lima beans, drained",
+        "1 (16 ounce) can pork and beans, drained",
+        "1/2 pound bacon, cut into small pieces",
+        "1 large onion, chopped",
+        "2 cloves garlic, chopped",
+        "3/4 cup brown sugar",
+        "1/2 cup ketchup",
+        "1/2 cup vinegar",
+        "1/4 cup molasses",
+        "1 teaspoon dry mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "4-Bean Baked Beans",
+    "url": "http://allrecipes.com/recipe/222568/4-bean-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/4-grain-berries-and-yogurt.json b/serverless-fleets/data/input/inferencing/recipes/4-grain-berries-and-yogurt.json
new file mode 100644
index 000000000..da553d89b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4-grain-berries-and-yogurt.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small sauce pan combine juice and Multi-Grain Medley.  Bring to a boil.  Reduce heat and simmer 10 minutes, or until all liquid is absorbed.  Remove from heat and cool.  Stir in berries, cinnamon and yogurt."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1043573.jpg",
+    "ingredients": [
+        "1 bag Minute\u00ae Multi-Grain Medley",
+        "1 cup apple or orange juice",
+        "1 cup fresh berries",
+        "1/4 teaspoon cinnamon",
+        "1 cup Greek-style honey-flavored yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "4-Grain Berries and Yogurt",
+    "url": "http://allrecipes.com/recipe/233833/4-grain-berries-and-yogurt/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/4-ingredient-chickpea-burger-for-one.json b/serverless-fleets/data/input/inferencing/recipes/4-ingredient-chickpea-burger-for-one.json
new file mode 100644
index 000000000..6aeed4ce2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4-ingredient-chickpea-burger-for-one.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix chickpeas, oats, hummus, peanut butter, and sriracha together in a bowl until well combined. Roll mixture into a ball then flatten with your hands to form a patty.",
+        "Cook patty in a skillet over medium heat until both sides are brown, about 10 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1080&h=565&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4560851.jpg",
+    "ingredients": [
+        "\u00bd cup chickpeas (garbanzo beans) - drained, rinsed, and mashed",
+        "\u00bc cup oats",
+        "2 tablespoons hummus",
+        "1 tablespoon creamy peanut butter",
+        "1 dash sriracha sauce (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "4-Ingredient Chickpea Burger for One (Vegan)",
+    "url": "http://allrecipes.com/recipe/254337/4-ingredient-chickpea-burger-for-one/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/4-ingredient-slow-cooker-pulled-pork.json b/serverless-fleets/data/input/inferencing/recipes/4-ingredient-slow-cooker-pulled-pork.json
new file mode 100644
index 000000000..1360dda09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4-ingredient-slow-cooker-pulled-pork.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place pork loin, salsa, and chipotle peppers in a slow cooker. Pour in enough water to cover the pork halfway.",
+        "Cook on High until pork is very tender, 4 to 5 hours.",
+        "Transfer to a cutting board; shred with a fork and knife."
+    ],
+    "ingredients": [
+        "2 1/2 pounds boneless center-cut pork loin",
+        "1/2 cup salsa",
+        "2 tablespoons chipotle peppers in adobo sauce",
+        "water to cover"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "4-Ingredient Slow Cooker Pulled Pork",
+    "url": "http://allrecipes.com/recipe/255345/4-ingredient-slow-cooker-pulled-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/4-layer-chocolate-strawberry-cake.json b/serverless-fleets/data/input/inferencing/recipes/4-layer-chocolate-strawberry-cake.json
new file mode 100644
index 000000000..86f61fdf4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4-layer-chocolate-strawberry-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line the bottom of four 9-inch round cake pans with parchment paper.",
+        "Combine devil's food cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 3 minutes.",
+        "Spread cake batter evenly in the prepared cake pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Cool in the pans, about 30 minutes. Invert cakes onto a flat work surface and peel off parchment paper.",
+        "Spread some chocolate frosting over each cake. Spread whipped cream over the chocolate frosting. Press strawberries into the whipped cream; cover with more whipped cream. Stack cake layer carefully."
+    ],
+    "ingredients": [
+        "2 (15.25 ounce) packages devil's food cake mix (such as Duncan Hines\u00ae)",
+        "2 cups water",
+        "6 eggs",
+        "2/3 cup vegetable oil",
+        "3 (16 ounce) cans prepared chocolate frosting",
+        "1 (8 ounce) container whipped cream topping, or more to taste",
+        "1 (16 ounce) package ripe strawberries, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "4-Layer Chocolate Strawberry Cake",
+    "url": "http://allrecipes.com/recipe/256362/4-layer-chocolate-strawberry-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/4-star-chicken-marsala-with-zinfi.json b/serverless-fleets/data/input/inferencing/recipes/4-star-chicken-marsala-with-zinfi.json
new file mode 100644
index 000000000..54dddb3d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4-star-chicken-marsala-with-zinfi.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 200 degrees F (95 degrees C).",
+        "Melt the butter with the olive oil in a large skillet over medium-high heat. Pan fry the chicken breasts until golden brown on both sides, 5 to 7 minutes per side.",
+        "Place 2 ounces of mozzarella cheese on each chicken breast, then sprinkle parsley and capers on top. Reduce heat to medium, cover pan, and allow cheese to melt, about 3 minutes. Transfer the chicken to a large baking dish, and cover with aluminum foil.",
+        "Keep the chicken warm in the preheated oven while you finish the sauce.",
+        "Whisk together the cornstarch and water in a small bowl; set aside. Cook and stir the garlic over medium-low heat in the same skillet used to cook the chicken until fragrant, scraping up any bits of chicken and cheese, about 1 minute. Pour in the white Zinfandel wine, and simmer for 2 to 3 minutes. Add the heavy cream and bring to a simmer, stirring constantly, until the sauce begins to thicken. Gradually stir the cornstarch mixture into the cream sauce until thickened. Season with salt and black pepper.",
+        "To serve, pour the cream sauce over the chicken."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1/4 cup olive oil",
+        "4 skinless, boneless chicken breast halves, pounded 1/2-inch thick",
+        "8 ounces mozzarella cheese, cut into 1/4-inch thick slices",
+        "1/4 cup chopped fresh parsley",
+        "16 capers, or to taste",
+        "2 tablespoons cornstarch",
+        "1/2 cup water",
+        "6 cloves garlic, minced",
+        "3/4 cup white Zinfandel wine",
+        "1 1/3 cups heavy cream",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "4 Star Chicken \"Marsala\" ( with Zinfindel)",
+    "url": "http://allrecipes.com/recipe/219764/4-star-chicken-marsala-with-zinfi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/4h-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/4h-banana-bread.json
new file mode 100644
index 000000000..7e2143dca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4h-banana-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Sift together flour, baking soda, baking powder, and salt.",
+        "In a large bowl, cream sugar and butter or margarine.  Beat the egg slightly, and mix into the creamed mixture with the bananas.  Mix in sifted ingredients until just combined. Stir in milk and nuts.  Spread batter into one greased and floured 9x5 inch loaf pan.",
+        "Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1 cup white sugar",
+        "1 egg",
+        "5 tablespoons milk",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup margarine",
+        "1 cup mashed bananas",
+        "1/2 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "4H Banana Bread",
+    "url": "http://allrecipes.com/recipe/6765/4h-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/4th-of-july-blast-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/4th-of-july-blast-smoothie.json
new file mode 100644
index 000000000..dbdf42e9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4th-of-july-blast-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place 1 cup blackberries, strawberries, banana, orange juice, and ice into a blender in that order, and blend on high speed until smooth, 30 seconds to 1 minute. Pour into 4 glasses and top each serving with 3 blackberries for garnish."
+    ],
+    "ingredients": [
+        "1 cup fresh blackberries, or more to taste",
+        "5 large strawberries, hulled and halved",
+        "1 large banana",
+        "1/3 cup orange juice",
+        "2 cups crushed ice",
+        "1 teaspoon white sugar, or to taste (optional)",
+        "12 fresh blackberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "4th of July Blast Smoothie",
+    "url": "http://allrecipes.com/recipe/222996/4th-of-july-blast-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/4th-of-july-pulled-pork.json b/serverless-fleets/data/input/inferencing/recipes/4th-of-july-pulled-pork.json
new file mode 100644
index 000000000..5c88a13ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/4th-of-july-pulled-pork.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Cut rows of deep slits into both sides of pork butt using a sharp knife; insert a garlic clove into each slit. Rub vegetable oil over pork butt.",
+        "Mix Creole seasoning, brown sugar, white sugar, paprika, garlic powder, black pepper, mustard, cumin, and ginger together in a bowl; coat pork butt with spice mixture. Wrap coated pork butt with aluminum foil and refrigerate for 8 hours to overnight.",
+        "Heat an infrared turkey fryer or a large skillet over medium-high heat; remove aluminum foil from pork butt. Sear all sides of pork butt in the fryer or hot skillet until an internal temperature of 145 degrees F (63 degrees C) is reached, 1 to 1 1/2 hours.",
+        "Wrap the seared pork butt tightly in aluminum foil.",
+        "Preheat the roaster or oven to 265 degrees F (130 degrees C).",
+        "Place wrapped pork butt in the preheated roaster or oven until pork is easily shredded, 3 to 4 hours. Remove pork butt from aluminum foil and pull meat apart."
+    ],
+    "ingredients": [
+        "1 (8 pound) pork butt, trimmed",
+        "18 cloves garlic",
+        "1 tablespoon vegetable oil, or as needed",
+        "4 teaspoons Creole seasoning (such as Tony Chachere's\u00ae)",
+        "2 teaspoons dark brown sugar",
+        "1 1/2 teaspoons white sugar",
+        "1 1/2 teaspoons smoked paprika",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon ground black pepper",
+        "1/8 teaspoon dry mustard",
+        "1/8 teaspoon ground cumin",
+        "1/8 teaspoon ground ginger"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "4th of July Pulled Pork",
+    "url": "http://allrecipes.com/recipe/233137/4th-of-july-pulled-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-cup-salad.json b/serverless-fleets/data/input/inferencing/recipes/5-cup-salad.json
new file mode 100644
index 000000000..3f4d112c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-cup-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours."
+    ],
+    "ingredients": [
+        "1 cup mini marshmallows",
+        "1 cup shredded coconut",
+        "1 cup drained mandarin oranges",
+        "1 cup drained pineapple chunks",
+        "1 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5 Cup Salad",
+    "url": "http://allrecipes.com/recipe/230038/5-cup-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-grain-porridge-with-bee-pollen-apples-and-coconut-51260260.json b/serverless-fleets/data/input/inferencing/recipes/5-grain-porridge-with-bee-pollen-apples-and-coconut-51260260.json
new file mode 100644
index 000000000..8f5c2403e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-grain-porridge-with-bee-pollen-apples-and-coconut-51260260.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40\u201350 minutes.",
+        "Do ahead: Porridge can be made 5 days ahead. Let cool; cover and chill. Assembly Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.",
+        "Add apple, cinnamon, and 2 tablespoons honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes. Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like."
+    ],
+    "ingredients": [
+        "1/2 cup brown rice",
+        "1/2 cup quinoa",
+        "1/4 cup amaranth",
+        "1/4 cup millet",
+        "1/4 cup wheat bran",
+        "1/2 teaspoon kosher salt",
+        "1 tablespoon virgin coconut oil",
+        "1/4 cup unsweetened coconut flakes",
+        "1 large sweet-tart apple (such as Pink Lady), cut into 1/4\" pieces",
+        "1/4 teaspoon ground cinnamon",
+        "2 tablespoons honey, plus more",
+        "Flaky sea salt (such as Maldon) and bee pollen (for serving)",
+        "Bee pollen is available at health food stores, some grocery stores, and online."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Low Fat",
+        "Kid-Friendly",
+        "Low Cal",
+        "High Fiber",
+        "Low/No Sugar",
+        "Quinoa",
+        "Healthy",
+        "Whole Wheat",
+        "Brown Rice",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "5-Grain Porridge with Bee Pollen, Apples, and Coconut",
+    "url": "http://www.epicurious.com/recipes/food/views/5-grain-porridge-with-bee-pollen-apples-and-coconut-51260260"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-hour-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/5-hour-beef-stew.json
new file mode 100644
index 000000000..50ce828dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-hour-beef-stew.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.",
+        "Bake in preheated oven until beef and potatoes are tender, about 5 hours."
+    ],
+    "ingredients": [
+        "2 pounds beef tenderloin steaks, diced",
+        "8 potatoes, peeled and diced",
+        "4 (12 ounce) cans tomato-vegetable juice cocktail (such as V8\u00ae)",
+        "3 cups diced carrots",
+        "1 cup diced celery",
+        "1 onion, diced",
+        "3 tablespoons tapioca",
+        "1 tablespoon white sugar",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5 Hour Beef Stew",
+    "url": "http://allrecipes.com/recipe/230335/5-hour-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-ingredient-easy-chocolate-chip-cook.json b/serverless-fleets/data/input/inferencing/recipes/5-ingredient-easy-chocolate-chip-cook.json
new file mode 100644
index 000000000..ce5e47549
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-ingredient-easy-chocolate-chip-cook.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.",
+        "Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "3/4 cup brown sugar",
+        "2 eggs",
+        "1 cup butter, softened",
+        "1 cup semi-sweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5-Ingredient Easy Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/244642/5-ingredient-easy-chocolate-chip-cook/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-ingredient-flat-iron-steak-marinade.json b/serverless-fleets/data/input/inferencing/recipes/5-ingredient-flat-iron-steak-marinade.json
new file mode 100644
index 000000000..961778e53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-ingredient-flat-iron-steak-marinade.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Season steak with salt and pepper and place in a resealable bag. Add onion, garlic, and enough Worcestershire sauce to cover bottom of steak. Coat steak with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours, shaking periodically to coat steak."
+    ],
+    "ingredients": [
+        "1 (8 ounce) flat iron steak, or to taste",
+        "2 pinches salt and coarsely ground pepper to taste",
+        "1 red onion, chopped",
+        "2 cloves garlic, minced",
+        "2 tablespoons Worcestershire sauce (such as Lea and Perrins\u00ae), or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5-Ingredient Flat Iron Steak Marinade",
+    "url": "http://allrecipes.com/recipe/244611/5-ingredient-flat-iron-steak-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-ingredient-tiramisu.json b/serverless-fleets/data/input/inferencing/recipes/5-ingredient-tiramisu.json
new file mode 100644
index 000000000..5b3642ef2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-ingredient-tiramisu.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.",
+        "Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13x9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfingers. Chill in the refrigerator for 24 hours."
+    ],
+    "ingredients": [
+        "2 cups heavy whipping cream",
+        "2 cups white sugar",
+        "1 pound mascarpone cheese",
+        "2 cups brewed espresso, chilled",
+        "50 ladyfinger cookies, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5 Ingredient Tiramisu",
+    "url": "http://allrecipes.com/recipe/234987/5-ingredient-tiramisu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-layer-mexican-dip.json b/serverless-fleets/data/input/inferencing/recipes/5-layer-mexican-dip.json
new file mode 100644
index 000000000..4fc1969e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-layer-mexican-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.",
+        "Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.",
+        "Cover platter with plastic wrap and refrigerate until cold, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups refried beans",
+        "1 3/4 cups guacamole",
+        "1 1/2 cups sour cream",
+        "1 (8 ounce) package shredded Cheddar cheese",
+        "2 tomatoes, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5 Layer Mexican Dip",
+    "url": "http://allrecipes.com/recipe/234587/5-layer-mexican-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-minute-banana-berry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/5-minute-banana-berry-smoothie.json
new file mode 100644
index 000000000..87735572b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-minute-banana-berry-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend the ice, strawberries, banana, orange juice, and honey in a blender until smooth."
+    ],
+    "ingredients": [
+        "4 cups ice",
+        "1 cup strawberries",
+        "1/2 banana",
+        "1 cup orange juice",
+        "2 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5 Minute Banana Berry Smoothie",
+    "url": "http://allrecipes.com/recipe/215159/5-minute-banana-berry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-minute-bulk-blender-pizza-sauce.json b/serverless-fleets/data/input/inferencing/recipes/5-minute-bulk-blender-pizza-sauce.json
new file mode 100644
index 000000000..60f1c914d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-minute-bulk-blender-pizza-sauce.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Blend tomato sauce, olive oil, sugar, thyme, basil, oregano, shallots, garlic powder, salt, and baking soda together in a blender on high until sauce is smooth and well-mixed, 1 to 2 minutes.",
+        "Divide sauce among twelve 1/2-cup freezer-safe containers; store in freezer until ready to use.",
+        "Remove individual containers from freezer to thaw before using, about 60 minutes."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans tomato sauce",
+        "2 tablespoons extra-virgin olive oil",
+        "1 tablespoon white sugar",
+        "1 tablespoon dried thyme",
+        "2 teaspoons dried basil",
+        "2 teaspoons dried oregano",
+        "2 teaspoons dried minced shallots",
+        "1 teaspoon garlic powder",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon baking soda (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5-Minute Bulk Blender Pizza Sauce",
+    "url": "http://allrecipes.com/recipe/246033/5-minute-bulk-blender-pizza-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-minute-cookies.json b/serverless-fleets/data/input/inferencing/recipes/5-minute-cookies.json
new file mode 100644
index 000000000..086d00e4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-minute-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Line baking sheets with waxed paper. Mix the oats, coconut, and peanut butter in a  bowl until thoroughly combined.",
+        "Place sugar, cocoa powder, butter, and milk in a large saucepan, and bring to a boil over medium heat. Stir until the mixture is smooth and the sugar has dissolved, about 1 minute; remove from heat. Mix the oat mixture into the liquid mixture; stir in vanilla extract.",
+        "Scoop up about 1 tablespoonful of the dough, roll it into a ball, and flatten. Place on waxed paper, and allow to cool."
+    ],
+    "ingredients": [
+        "2 cups rolled oats",
+        "1 cup flaked coconut",
+        "1 cup peanut butter",
+        "2 cups white sugar",
+        "1/4 cup unsweetened cocoa powder",
+        "1/4 cup butter",
+        "1/2 cup milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5 Minute Cookies",
+    "url": "http://allrecipes.com/recipe/218128/5-minute-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-minute-microwave-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/5-minute-microwave-cornbread.json
new file mode 100644
index 000000000..17cf5e9c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-minute-microwave-cornbread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.",
+        "Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1/2 cup cornmeal",
+        "2 tablespoons white sugar",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1 egg",
+        "1/2 cup milk",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5 Minute Microwave Cornbread",
+    "url": "http://allrecipes.com/recipe/213605/5-minute-microwave-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-minute-microwave-nutella-cake.json b/serverless-fleets/data/input/inferencing/recipes/5-minute-microwave-nutella-cake.json
new file mode 100644
index 000000000..14be1ebaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-minute-microwave-nutella-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth.",
+        "Cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup self-rising flour",
+        "1/4 cup white sugar",
+        "1 egg",
+        "3 tablespoons vegetable oil",
+        "3 tablespoons milk",
+        "2 tablespoons unsweetened cocoa powder, or more to taste",
+        "2 tablespoons chocolate-hazelnut spread (such as Nutella\u00ae), or more to taste",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5-Minute Microwave Nutella\u00ae Cake",
+    "url": "http://allrecipes.com/recipe/230649/5-minute-microwave-nutella-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-minute-olive-hummus.json b/serverless-fleets/data/input/inferencing/recipes/5-minute-olive-hummus.json
new file mode 100644
index 000000000..b4755a35c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-minute-olive-hummus.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Blend garbanzo beans, olives, lemon juice, garlic, olive oil, basil, parsley, salt, and black pepper in a food processor or blender until smooth."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can garbanzo beans, drained",
+        "1/3 cup pimento-stuffed Manzanilla olives",
+        "1/4 cup lemon juice",
+        "2 cloves garlic, minced",
+        "3 tablespoons extra-virgin olive oil",
+        "2 teaspoons chopped fresh basil",
+        "1 1/2 teaspoons chopped fresh parsley",
+        "1/4 teaspoon salt, or to taste",
+        "1/8 teaspoon ground black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5-Minute Olive Hummus",
+    "url": "http://allrecipes.com/recipe/223333/5-minute-olive-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/5-minute-slaw.json b/serverless-fleets/data/input/inferencing/recipes/5-minute-slaw.json
new file mode 100644
index 000000000..eb144e473
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/5-minute-slaw.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk red wine vinegar, sugar, salt, celery seed, and green onions in a salad bowl until sugar and salt have dissolved. Toss coleslaw mix with dressing. Refrigerate 4 to 6 hours."
+    ],
+    "ingredients": [
+        "1/4 cup red wine vinegar",
+        "2 tablespoons white sugar",
+        "2 teaspoons salt",
+        "1/3 teaspoon celery seed",
+        "3 green onions, thinly sliced",
+        "2 (8 ounce) packages coleslaw mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "5 Minute Slaw",
+    "url": "http://allrecipes.com/recipe/232101/5-minute-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/515-southern-style-st-louis-ribs.json b/serverless-fleets/data/input/inferencing/recipes/515-southern-style-st-louis-ribs.json
new file mode 100644
index 000000000..766605511
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/515-southern-style-st-louis-ribs.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "About one hour before smoking, make the dry rub.  Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.",
+        "Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.",
+        "Place the ribs, meaty side up, over a drip pan and cook 2 hours.  Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.",
+        "Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.",
+        "Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.",
+        "Brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.",
+        "Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table."
+    ],
+    "ingredients": [
+        "Dry Rub:",
+        "1/2 cup light brown sugar, divided",
+        "4 teaspoons granulated garlic powder",
+        "1 tablespoon chili powder",
+        "2 teaspoons kosher salt",
+        "1 1/2 teaspoons black pepper, divided",
+        "3/4 teaspoon ground cayenne pepper, divided",
+        "1/4 teaspoon ground coriander seeds",
+        "2 racks Smithfield\u00ae Extra Tender St. Louis Pork Spareribs, membrane removed",
+        "1/2 cup apple cider vinegar",
+        "1/2 cup honey",
+        "6 tablespoons ketchup",
+        "1 tablespoon paprika",
+        "2 teaspoons fine sea salt",
+        "Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)",
+        "3/4 cup apple juice, in a spray bottle"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "\"515\" Southern-Style St. Louis Ribs",
+    "url": "http://allrecipes.com/recipe/242368/515-southern-style-st-louis-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/6-can-chicken-tortilla-soup.json b/serverless-fleets/data/input/inferencing/recipes/6-can-chicken-tortilla-soup.json
new file mode 100644
index 000000000..ec61bd55a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/6-can-chicken-tortilla-soup.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, drained",
+        "1 (14.5 ounce) can chicken broth",
+        "1 (14 ounce) can whole kernel corn",
+        "1 (12.5 fl oz) can chicken chunks, drained",
+        "1 (10.75 ounce) can cream of chicken soup",
+        "1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "6 Can Chicken Tortilla Soup",
+    "url": "http://allrecipes.com/recipe/233431/6-can-chicken-tortilla-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/6-can-chili.json b/serverless-fleets/data/input/inferencing/recipes/6-can-chili.json
new file mode 100644
index 000000000..a0aa19b2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/6-can-chili.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the vegetable oil in a skillet over medium heat, and cook the turkey meat until it's no longer pink, breaking the meat up as it cooks, 10 to 15 minutes. Pour the tomatoes into the skillet, and crush them into chunks with a spoon. Transfer the turkey meat and tomatoes into a soup pot. Stir in the hot chili beans, pinto beans, kidney beans, baked beans, and tomato paste. Bring the soup to a boil; simmer at least 10 minutes. Serve in bowls garnished with about 2 teaspoons of shredded Cheddar cheese and a dollop of sour cream."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/769590.jpg",
+    "ingredients": [
+        "2 teaspoons vegetable oil",
+        "1 pound ground turkey",
+        "1 (14.5 ounce) can whole peeled tomatoes",
+        "1 (16 ounce) can hot chili beans, undrained",
+        "1 (15 ounce) can pinto beans, undrained",
+        "1 (15 ounce) can kidney beans, undrained",
+        "1 (28 ounce) can baked beans",
+        "1 (6 ounce) can tomato paste",
+        "1/4 cup shredded Cheddar cheese",
+        "1/4 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "6 Can Chili",
+    "url": "http://allrecipes.com/recipe/216091/6-can-chili/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/6-hour-chili.json b/serverless-fleets/data/input/inferencing/recipes/6-hour-chili.json
new file mode 100644
index 000000000..7c7adf472
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/6-hour-chili.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large saut\u00e9 pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.",
+        "Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours on low according to the manufacturer's instructions.",
+        "Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro."
+    ],
+    "ingredients": [
+        "5 lb. ground beef",
+        "5 garlic cloves, minced",
+        "1 yellow onion, chopped",
+        "1 can (28 oz.) chopped tomatoes with \u00a0\u00a0juices",
+        "6 to 8 Tbs. chili powder",
+        "2 tsp. dried oregano",
+        "1 tsp. ground cumin",
+        "Salt and freshly ground pepper, to taste",
+        "1\u20443 cup cornmeal",
+        "2 cups unsalted beef stock",
+        "Sour cream, chopped red onion, grated,\u00a0\u00a0cheddar cheese and/or chopped fresh cilantro\u00a0\u00a0for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "6-Hour Chili",
+    "url": "http://www.williams-sonoma.com/recipe/6-hour-chili.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/6-hour-tri-tip-marinade-recipe.json b/serverless-fleets/data/input/inferencing/recipes/6-hour-tri-tip-marinade-recipe.json
new file mode 100644
index 000000000..13216ac39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/6-hour-tri-tip-marinade-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.",
+        "Heat grill to medium temperature.",
+        "Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes."
+    ],
+    "ingredients": [
+        "1 cup lemon juice",
+        "1 cup soybean oil",
+        "1/2 cup white sugar",
+        "1/2 cup soy sauce",
+        "1/2 cup black pepper",
+        "1/2 cup garlic salt (recommended: Lawry's)",
+        "1/2 cup chopped garlic",
+        "1/2 cup chopped dried onions",
+        "2 (4-pound) tri-tips, trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Make Ahead",
+        "American",
+        "Holiday",
+        "Memorial Day Recipes",
+        "Beef",
+        "Meat",
+        "Main Dish Recipes",
+        "Lunch",
+        "4th of July",
+        "Outdoor Party",
+        "Recipes for Parties",
+        "Marinating Recipes",
+        "Grilling"
+    ],
+    "title": "6 Hour Tri-tip Marinade",
+    "url": "http://www.foodnetwork.com/recipes/6-hour-tri-tip-marinade-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/6-ingredient-banana-oat-pb-breakfast.json b/serverless-fleets/data/input/inferencing/recipes/6-ingredient-banana-oat-pb-breakfast.json
new file mode 100644
index 000000000..eec38bff4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/6-ingredient-banana-oat-pb-breakfast.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix bananas, oats, peanut butter, protein powder, salt, and cinnamon together in a bowl.",
+        "Drop tablespoonfuls of banana mixture 2 inches apart onto a nonstick baking sheet.",
+        "Bake in the preheated oven until golden, about 15 minutes. Transfer to a wire rack; let cool, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 ripe bananas, mashed",
+        "2 cups oats",
+        "2 tablespoons peanut butter",
+        "1 scoop protein powder, or to taste (optional)",
+        "1/2 teaspoon salt",
+        "1 dash ground cinnamon (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "6-Ingredient Banana Oat PB Breakfast Cookies",
+    "url": "http://allrecipes.com/recipe/255347/6-ingredient-banana-oat-pb-breakfast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7-and-7-and-7.json b/serverless-fleets/data/input/inferencing/recipes/7-and-7-and-7.json
new file mode 100644
index 000000000..c91102ef2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7-and-7-and-7.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Serve over 1 cup ice."
+    ],
+    "ingredients": [
+        "3 ounces 7UP\u00ae",
+        "3 fluid ounces Hawaiian Punch\u00ae Fruit Juicy Red or Lemon Lime Splash",
+        "1 fluid ounce whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7 and 7 and 7",
+    "url": "http://allrecipes.com/recipe/229196/7-and-7-and-7/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7-and-7.json b/serverless-fleets/data/input/inferencing/recipes/7-and-7.json
new file mode 100644
index 000000000..de54e24f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7-and-7.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Serve over 1 cup of ice."
+    ],
+    "ingredients": [
+        "6 ounces 7UP\u00ae",
+        "1 ounce Whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7 and 7",
+    "url": "http://allrecipes.com/recipe/229194/7-and-7/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7-layer-chili-dip.json b/serverless-fleets/data/input/inferencing/recipes/7-layer-chili-dip.json
new file mode 100644
index 000000000..9e521154f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7-layer-chili-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In small bowl, blend together cream cheese, milk and 2 cups shredded cheese. Spread mixture onto large serving platter.",
+        "Spoon warm chili over cheese layer. Continue to layer remaining ingredients (lettuce, remaining cheese, onions, olives and tomatoes). Serve with crackers or chips for dipping."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup milk",
+        "3 cups shredded Cheddar cheese, divided",
+        "1 (15 ounce) can HORMEL\u00ae Chili No Beans, heated",
+        "1 cup shredded lettuce",
+        "1/2 cup sliced green onions",
+        "1/2 cup sliced ripe olives",
+        "1/2 cup chopped tomato",
+        "Crackers or chips (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7-Layer Chili Dip",
+    "url": "http://allrecipes.com/recipe/245870/7-layer-chili-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7-layer-salad.json b/serverless-fleets/data/input/inferencing/recipes/7-layer-salad.json
new file mode 100644
index 000000000..490bb0ced
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7-layer-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.",
+        "Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer."
+    ],
+    "ingredients": [
+        "1/2 head lettuce, torn",
+        "1 cucumber, peeled and chopped, or more to taste",
+        "3 cups frozen peas, thawed",
+        "2 cups shredded Cheddar cheese",
+        "4 hard-boiled eggs, peeled and sliced",
+        "1 cup creamy salad dressing (such as Miracle Whip\u00ae)",
+        "1/2 cup white sugar",
+        "2 tablespoons white vinegar",
+        "12 ounces cooked crumbled bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7-Layer Salad",
+    "url": "http://allrecipes.com/recipe/238542/7-layer-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7-minute-or-so-guacamole.json b/serverless-fleets/data/input/inferencing/recipes/7-minute-or-so-guacamole.json
new file mode 100644
index 000000000..ddec2149a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7-minute-or-so-guacamole.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place avocado in a bowl. Splash with lime juice and lemon juice to prevent browning. Add diced tomatoes with green chile peppers, red onion, jalapeno pepper, garlic, salt, and pepper to the bowl; mash with a potato masher until reaching desired consistency."
+    ],
+    "ingredients": [
+        "4 avocados, peeled and pitted",
+        "2 tablespoons lime juice",
+        "2 tablespoons lemon juice",
+        "2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL\u00ae)",
+        "1/2 cup diced red onion",
+        "1 large jalapeno pepper, seeded and minced",
+        "3 cloves garlic, minced",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7 Minute (or so) Guacamole",
+    "url": "http://allrecipes.com/recipe/223155/7-minute-or-so-guacamole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7-up-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/7-up-biscuits.json
new file mode 100644
index 000000000..6254a805e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7-up-biscuits.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet.",
+        "Whisk baking mix, lemon-lime soda, sour cream, and melted butter in a bowl until batter is smooth. Drop biscuits by large spoonful onto the prepared baking sheet.",
+        "Bake in the preheated oven until biscuits are golden brown, 12 to 15 minutes. Let biscuits rest for about 5 minutes before serving."
+    ],
+    "ingredients": [
+        "2 cups all-purpose biscuit baking mix",
+        "1 cup lemon-lime soda",
+        "1/2 cup sour cream",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7-Up\u00ae Biscuits",
+    "url": "http://allrecipes.com/recipe/228720/7-up-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7-up-cake.json b/serverless-fleets/data/input/inferencing/recipes/7-up-cake.json
new file mode 100644
index 000000000..8a4f764a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7-up-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt(R)).",
+        "Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately.",
+        "Beat confectioners' sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake."
+    ],
+    "ingredients": [
+        "Cake:",
+        "3 cups white sugar",
+        "1 1/2 cups butter, softened",
+        "5 eggs",
+        "3 cups all-purpose flour, sifted",
+        "2 tablespoons lemon extract",
+        "1 cup lemon-lime carbonated beverage (such as 7Up\u00ae)",
+        "Glaze:",
+        "1 cup sifted confectioners' sugar",
+        "1/4 cup milk",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7 Up\u00ae Cake",
+    "url": "http://allrecipes.com/recipe/234867/7-up-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7up-buttermilk-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/7up-buttermilk-biscuits.json
new file mode 100644
index 000000000..d26123748
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7up-buttermilk-biscuits.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Spread melted butter all over a 9x13-inch baking dish.",
+        "Stir baking mix, lemon-lime soda, sour cream, and softened butter together in a bowl until dough is well-mixed; knead with your hands, adding more baking mix as necessary, until dough is smooth but still sticky.",
+        "Roll dough into 15 equal-size balls and place dough balls in prepared baking dish, turning to coat each completely in melted butter.",
+        "Bake in the preheated oven until biscuits are golden brown, 15 to 20 minutes. Let rest for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1/4 cup butter, melted",
+        "5 cups all-purpose buttermilk baking mix",
+        "1 cup lemon-lime soda (such as 7Up\u00ae)",
+        "1 cup sour cream",
+        "1/4 cup butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7Up\u00ae Buttermilk Biscuits",
+    "url": "http://allrecipes.com/recipe/240318/7up-buttermilk-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7up-cherry-merry-mint-punch.json b/serverless-fleets/data/input/inferencing/recipes/7up-cherry-merry-mint-punch.json
new file mode 100644
index 000000000..f208be5e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7up-cherry-merry-mint-punch.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Add the ingredients to 1 gallon punch bowl",
+        "Garnish the punch bowl with lemon and lime slices."
+    ],
+    "ingredients": [
+        "1 quart pineapple sherbet",
+        "1 (2 liter) bottle 7UP\u00ae Cherry",
+        "6 ounces Rose's\u00ae Mojito",
+        "1 cup white rum (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7UP Cherry Merry Mint Punch",
+    "url": "http://allrecipes.com/recipe/229191/7up-cherry-merry-mint-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7up-cherry-pomegranate-punch.json b/serverless-fleets/data/input/inferencing/recipes/7up-cherry-pomegranate-punch.json
new file mode 100644
index 000000000..f87b6419e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7up-cherry-pomegranate-punch.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Add all ingredients to 1 gallon punch bowl."
+    ],
+    "ingredients": [
+        "1 quart pineapple sherbet",
+        "1 (2 liter) bottle 7UP\u00ae Cherry",
+        "6 ounces Rose's Cocktail Infusions\u00ae Pomegranate",
+        "1 cup white rum (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7UP Cherry Pomegranate Punch",
+    "url": "http://allrecipes.com/recipe/229193/7up-cherry-pomegranate-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7up-holiday-apple-pie-punch.json b/serverless-fleets/data/input/inferencing/recipes/7up-holiday-apple-pie-punch.json
new file mode 100644
index 000000000..0cae57303
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7up-holiday-apple-pie-punch.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Add the ingredients to 1 gallon punch bowl.",
+        "Garnish the punch bowl with slices of green apples, lemons and limes."
+    ],
+    "ingredients": [
+        "1 quart lime sherbet",
+        "1 (2 liter) bottle 7UP\u00ae",
+        "6 ounces Rose's Cocktail Infusions\u00ae Sour Apple",
+        "1 cup vodka (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7UP Holiday Apple Pie Punch",
+    "url": "http://allrecipes.com/recipe/229183/7up-holiday-apple-pie-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7up-holiday-orange-spice-punch.json b/serverless-fleets/data/input/inferencing/recipes/7up-holiday-orange-spice-punch.json
new file mode 100644
index 000000000..f7be8de31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7up-holiday-orange-spice-punch.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Add ingredients to a 1 gallon punch bowl.",
+        "Garnish the punch bowl with lemon, lime, and orange slices, cinnamon sticks, and a touch of pumpkin spice."
+    ],
+    "ingredients": [
+        "1 quart orange sherbet",
+        "1 (2 liter) bottle 7UP\u00ae",
+        "12 ounces Canada Dry\u00ae Ginger Ale",
+        "6 ounces orange juice",
+        "6 ounces cranberry juice",
+        "1 pinch pumpkin spice",
+        "1 cup Canadian whiskey (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7UP Holiday Orange Spice Punch",
+    "url": "http://allrecipes.com/recipe/229184/7up-holiday-orange-spice-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7up-holiday-party-punch.json b/serverless-fleets/data/input/inferencing/recipes/7up-holiday-party-punch.json
new file mode 100644
index 000000000..66d621c24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7up-holiday-party-punch.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Add following ingredients to 1 gallon punch bowl.",
+        "Do not add ice."
+    ],
+    "ingredients": [
+        "2 (2 liter) bottles 7UP\u00ae",
+        "1 quart raspberry sherbet",
+        "1 pint vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7UP Holiday Party Punch",
+    "url": "http://allrecipes.com/recipe/229188/7up-holiday-party-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7up-merry-cherry-cranberry-punch.json b/serverless-fleets/data/input/inferencing/recipes/7up-merry-cherry-cranberry-punch.json
new file mode 100644
index 000000000..206691138
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7up-merry-cherry-cranberry-punch.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Add ingredients to a 1 gallon punch bowl.",
+        "Garnish the punch bowl with lemon, lime and orange slices."
+    ],
+    "ingredients": [
+        "1 quart orange sherbet",
+        "1 (2 liter) bottle 7UP\u00ae Cherry",
+        "8 ounces orange juice",
+        "8 ounces cranberry juice",
+        "1 cup brandy (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7UP Merry Cherry Cranberry Punch",
+    "url": "http://allrecipes.com/recipe/229186/7up-merry-cherry-cranberry-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7up-pom-spritzer.json b/serverless-fleets/data/input/inferencing/recipes/7up-pom-spritzer.json
new file mode 100644
index 000000000..d0f1eb564
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7up-pom-spritzer.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Serve over 1 cup ice."
+    ],
+    "ingredients": [
+        "2 1/2 ounces Rose's Cocktail Infusions\u00ae Pomegranate",
+        "2 1/2 ounces 7UP\u00ae",
+        "1 fluid ounce vodka"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7UP Pom Spritzer",
+    "url": "http://allrecipes.com/recipe/229185/7up-pom-spritzer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/7up-winter-mint-sherbet-punch.json b/serverless-fleets/data/input/inferencing/recipes/7up-winter-mint-sherbet-punch.json
new file mode 100644
index 000000000..077b1a1a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/7up-winter-mint-sherbet-punch.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Add the ingredients to 1 gallon punch bowl.",
+        "Garnish the punch bowl with mint leaves and slices of lemon and lime."
+    ],
+    "ingredients": [
+        "1 quart lime sherbet",
+        "1 (2 liter) bottle 7UP\u00ae",
+        "6 ounces Rose's\u00ae Mojito",
+        "1 cup white rum (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "7UP Winter Mint Sherbet Punch",
+    "url": "http://allrecipes.com/recipe/229190/7up-winter-mint-sherbet-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/8-hour-smoked-brisket.json b/serverless-fleets/data/input/inferencing/recipes/8-hour-smoked-brisket.json
new file mode 100644
index 000000000..2ac96d51e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/8-hour-smoked-brisket.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Rinse the meat and pat it dry. Trim off all but 1/2 inch (12 mm) of the fat cap, but don\u2019t remove the fat layer between the flat and the point of the brisket. Slice off any of the tough, thin membrane, called silverskin, from the meaty side. Apply the rub all over the brisket, making sure to coat the meat evenly. Let it sit for 1 hour to allow it to come to room temperature before cooking.",
+        "If you are using a charcoal grill, start with a chimney half full of charcoal and light the chimney. When the charcoal is ready, dump it into the grill. Adjust the vents on the bottom of the grill so half of them are open and half are closed and the lid vents are open. Set the grate in place and cover the grill with the lid. Continue to burn the charcoal in a pile until the embers are red hot with a white ash. Add about 1/2 cup of wood chips to the fire and wait about 5 minutes, until the smoke escaping through the vents is white. Put the brisket on the grill and close the lid.",
+        "If you are using a gas grill, preheat it with the lid closed until the temperature reaches 225\u00b0F (110\u00b0C), then turn off the heat on one side. Wrap 2 cups of wood chips in an aluminum foil packet, poke holes in the foil, and put the wood chips on the hot side of the grill. Make 4 or 5 more packets to add during the cooking time. Alternatively, put the wood in a smoker box. Set the grill grate in place and cover the grill with the lid for 5 to 10 minutes, until you see white smoke escaping from the vents. Open the lid and put the brisket on the side of the grill that is turned off. Close the lid.",
+        "Cook the brisket for 2 hours. If you are using a charcoal grill, add a handful of charcoal and a handful of wood chips to the fire every 30 to 40 minutes; when you notice that smoke is no longer escaping through the vents, that means you need to add more chips to the fire. If you are using a gas grill, add a fresh packet of wood chips to the fire when you notice that white smoke is no longer escaping through the vents. If you are using a smoker box, remove the box and replenish it when you no longer see white smoke escaping.",
+        "After 2 hours, open the lid and use a barbecue mop or a large basting brush to apply the mop sauce on all sides of the brisket. Rotate the brisket 180 degrees and close the lid.",
+        "Cook the brisket for an additional 2 1/2 hours, or until it registers an internal temperature of 150\u00b0F (65\u00b0C) when probed with an instant-read thermometer. (For best results, insert the thermometer in a few places, aiming for the thickest part of the meat each time; avoid inserting it into the fat.)",
+        "Remove the brisket from the grill and place on a doubled piece of heavy-duty aluminum foil that is large enough to wrap the brisket. Generously mop the brisket all over with the mop sauce. Wrap the brisket tightly in the foil and return to the grill. Close the lid and cook for another 3 to 4 hours, continuing to feed the grill with charcoal if necessary, until the internal temperature registers 190\u00b0F (90\u00b0C). You\u2019ll also know your brisket is done when the thermometer stem slides into and out of your meat without resistance, like a knife through butter.",
+        "Alternatively, after wrapping the brisket in foil you can transfer it to a 225\u00b0F (110\u00b0C) oven to finish the cooking; the brisket has all the smoke flavor it\u2019s going to get at this point, so now all you\u2019re doing is cooking the meat.",
+        "When the brisket has finished cooking, line a cooler with a towel. Leaving the thermometer in place, place the wrapped brisket in the cooler on top of the towel. Fold the towel over the brisket and close the cooler. Let the meat rest in the cooler for 1 to 3 hours, or until you are ready to eat. (This lets you take the meat off when it is ready and hold it until the guests are ready.)",
+        "To serve, unwrap the brisket and place it on a cutting board. Run a knife between the flat and the point to separate the two muscles of the brisket. Trim the excess fat from each muscle and slice each against the grain into pieces about the thickness of a pinky finger. The meat should hold together, not crumble. If the first slice falls apart, cut thicker slices. Pile the brisket on a platter and serve it with the barbecue sauce on the side. Serves 12 or more.",
+        "Adapted from",
+        "Taming the Feast: Ben Ford\u2019s Field Guide to Adventurous Cooking",
+        ", by Ben Ford and Carolynn Carre\u00f1o (Atria Books, 2014)."
+    ],
+    "ingredients": [
+        "1 whole untrimmed (packer-cut) beef brisket, 12 to 14 lb. (5.5 to\n\u00a0 6.5 kg)",
+        "1 cup (6 oz./185 g) Texas BBQ Dry Rub",
+        "BBQ Mop Sauce",
+        "Spicy Texas BBQ Sauce, warmed"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "8-Hour Smoked Brisket",
+    "url": "http://www.williams-sonoma.com/recipe/8-hour-smoked-brisket.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/8-minute-mini-cinnamon-rolls.json b/serverless-fleets/data/input/inferencing/recipes/8-minute-mini-cinnamon-rolls.json
new file mode 100644
index 000000000..109729ec5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/8-minute-mini-cinnamon-rolls.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups.",
+        "Unroll biscuit dough on a work surface; cut into 2 halves along perforation. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Loosely re-roll to form a log and slice each half into 8 sections. Place into prepared muffin cups.",
+        "Bake rolls in preheated oven until golden brown, about 8 minutes.",
+        "Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls."
+    ],
+    "ingredients": [
+        "1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!\u00ae)",
+        "2 tablespoons butter, melted",
+        "1 pinch brown sugar, or more to taste",
+        "1 pinch ground cinnamon, or more to taste",
+        "Icing:",
+        "1 tablespoon skim milk",
+        "1 teaspoon maple syrup",
+        "3/4 cup confectioners' sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "8-Minute Mini Cinnamon Rolls",
+    "url": "http://allrecipes.com/recipe/245349/8-minute-mini-cinnamon-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/8-treasures.json b/serverless-fleets/data/input/inferencing/recipes/8-treasures.json
new file mode 100644
index 000000000..793dc2f33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/8-treasures.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat oil in a large soup pot over medium-high heat. Cook the ground beef, shrimp, ham, mushrooms, and leeks in the oil until the ground beef is browned, about 10 minutes. Pour in 8 cups water and bring to a simmer; cook for 10 minutes.",
+        "Stir the tofu and creamed corn into the soup. Whisk the cornstarch into 1 cup water; stir into pot. Bring to a  simmer; cook until the soup has thickened, about 5 minutes. Slowly stir egg whites into thickened soup until they firm into ribbons."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "2 1/3 cups ground beef",
+        "2 1/3 cups peeled and deveined medium shrimp (30-40 per pound)",
+        "1 cup cubed fully cooked ham",
+        "4 sliced fresh mushrooms",
+        "2 leeks, chopped",
+        "8 cups water",
+        "2 (12 ounce) packages firm tofu, drained and cubed",
+        "1 (14.75 ounce) can cream-style corn",
+        "1/2 cup cornstarch",
+        "1 cup water",
+        "4 egg whites, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "8 Treasures",
+    "url": "http://allrecipes.com/recipe/69505/8-treasures/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/LICENSE b/serverless-fleets/data/input/inferencing/recipes/LICENSE
deleted file mode 100644
index fbff8ce30..000000000
--- a/serverless-fleets/data/input/inferencing/recipes/LICENSE
+++ /dev/null
@@ -1,20 +0,0 @@
-The MIT License (MIT)
-Copyright (c) Denis Papathanasiou
-
-Permission is hereby granted, free of charge, to any person obtaining a
-copy of this software and associated documentation files (the "Software"),
-to deal in the Software without restriction, including without limitation
-the rights to use, copy, modify, merge, publish, distribute, sublicense,
-and/or sell copies of the Software, and to permit persons to whom the
-Software is furnished to do so, subject to the following conditions:
-
-The above copyright notice and this permission notice shall be included
-in all copies or substantial portions of the Software.
-
-THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, EXPRESS OR
-IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY,
-FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. IN NO EVENT SHALL
-THE AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES OR
-OTHER LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE,
-ARISING FROM, OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR
-OTHER DEALINGS IN THE SOFTWARE.
diff --git a/serverless-fleets/data/input/inferencing/recipes/README.md b/serverless-fleets/data/input/inferencing/recipes/README.md
deleted file mode 100644
index b6e122eef..000000000
--- a/serverless-fleets/data/input/inferencing/recipes/README.md
+++ /dev/null
@@ -1 +0,0 @@
-This is a collection of cooking recipes in [json format](http://json.org/) from the [recipebook](https://github.com/dpapathanasiou/recipebook) application.
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-memorial-day-carrot-cake-recipe.json b/serverless-fleets/data/input/inferencing/recipes/a-memorial-day-carrot-cake-recipe.json
new file mode 100644
index 000000000..4b10e19ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-memorial-day-carrot-cake-recipe.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Generously grease 2 9-inch round cake pans.",
+        "Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.",
+        "Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.",
+        "Stir carrots, raisins, and walnuts into the egg mixture.",
+        "Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "3 cups almond flour",
+        "2 teaspoons celtic sea salt",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground nutmeg",
+        "5 eggs",
+        "1/2 cup agave nectar",
+        "1/4 cup grapeseed oil",
+        "3 cups grated carrots",
+        "1 cup raisins",
+        "1 cup walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Memorial Day Carrot Cake",
+    "url": "http://allrecipes.com/recipe/221214/a-memorial-day-carrot-cake-recipe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-new-green-bean-casserole.json b/serverless-fleets/data/input/inferencing/recipes/a-new-green-bean-casserole.json
new file mode 100644
index 000000000..57144bc89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-new-green-bean-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil; cook green beans at a boil until tender yet firm to the bite, 5 to 10 minutes; drain and transfer to a 9x13-inch dish.",
+        "Cook and stir onions, vinegar, garlic, sugar, basil, and oregano in a skillet over medium heat until onions are softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onions are very tender and dark brown, 15 to 20 minutes more.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Spread onion mixture over green beans and top with Parmesan cheese. Arrange tomatoes, cut sides down, atop Parmesan cheese layer.",
+        "Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5184&h=2714&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4234258.jpg",
+    "ingredients": [
+        "1\u2009\u00bd pounds fresh green beans, trimmed",
+        "4 cups sliced onions",
+        "2 tablespoons balsamic vinegar, or more if needed",
+        "3 cloves garlic, chopped",
+        "2 teaspoons white sugar",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "\u00bc cup shredded Parmesan cheese, or to taste",
+        "halved grape tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A New Green Bean Casserole",
+    "url": "http://allrecipes.com/recipe/229808/a-new-green-bean-casserole/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-nice-slow-cooked-pork.json b/serverless-fleets/data/input/inferencing/recipes/a-nice-slow-cooked-pork.json
new file mode 100644
index 000000000..d80413501
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-nice-slow-cooked-pork.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.",
+        "Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste."
+    ],
+    "ingredients": [
+        "1 (3 pound) pork shoulder roast",
+        "1 quart vegetable broth",
+        "1 cup sherry",
+        "3 cups peeled, chopped potatoes",
+        "2 cups pearl onions",
+        "2 cups sliced fresh mushrooms",
+        "1 tablespoon dried rosemary",
+        "1 teaspoon ground black pepper",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Nice Slow-Cooked Pork",
+    "url": "http://allrecipes.com/recipe/72939/a-nice-slow-cooked-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-nice-vegetable-soup-106694.json b/serverless-fleets/data/input/inferencing/recipes/a-nice-vegetable-soup-106694.json
new file mode 100644
index 000000000..455a55576
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-nice-vegetable-soup-106694.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "1. Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel, and leek, stirring, for 15 minutes. Add garlic during the last 5 minutes.",
+        "2. Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme, and 2 tablespoons parsley; bring to a boil. Reduce heat to medium; simmer for 20 minutes.",
+        "3. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "2 cups diced (1/2 inch) carrots",
+        "1 cup each diced (1/2 inch) onion, celery and fennel",
+        "1 cup chopped leek (white part only)",
+        "2 tablespoons minced garlic",
+        "6 ripe plum tomatoes, seeded and diced",
+        "Salt and pepper, to taste",
+        "6 cups Fresh Vegetable Broth",
+        "2 large sprigs fresh thyme",
+        "4 tablespoons chopped parsley",
+        "1 cup chopped (1/2 inch) green beans",
+        "1 cup diced (1/2 inch) zucchini",
+        "1/2 cup torn basil leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Tomato",
+        "Vegetable",
+        "Vegetarian",
+        "Celery",
+        "Fennel",
+        "Green Bean",
+        "Carrot",
+        "Zucchini",
+        "Summer",
+        "Thyme",
+        "Parsley",
+        "Parade"
+    ],
+    "title": "A Nice Vegetable Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/a-nice-vegetable-soup-106694"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-nineties-twist-to-a-grandmothers-roast-chicken-102023.json b/serverless-fleets/data/input/inferencing/recipes/a-nineties-twist-to-a-grandmothers-roast-chicken-102023.json
new file mode 100644
index 000000000..404b014cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-nineties-twist-to-a-grandmothers-roast-chicken-102023.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Smash the garlic slightly with a knife and rub into the chicken well. Salt and pepper the chicken and cover with the herbs. Dribble with a little of the vegetable or olive oil. Cover and leave in the refrigerator overnight, turning the herbs and chicken once.",
+        "Remove the herbs from the chicken. Heat a heavy ovenproof skillet large enough to hold all the pieces. Add the remaining tablespoon or 2 of the oil and place the chicken skin side down. Brown the chicken over a medium-high heat for about 5 minutes on one side.",
+        "Remove the skillet with the chicken to a preheated 350-degree oven and bake for 30 to 40 minutes or until the chicken is crisp and the juices run clear."
+    ],
+    "ingredients": [
+        "4 cloves garlic or to taste",
+        "1 4-pound chicken, cut into 8 pieces",
+        "salt and freshly ground pepper to taste",
+        "sprigs of fresh rosemary, thyme, and sage",
+        "1/4 cup vegetable or olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Poultry",
+        "Roast",
+        "Sukkot",
+        "Rosh Hashanah/Yom Kippur",
+        "Kosher"
+    ],
+    "title": "A Nineties Twist to a Grandmother's Roast Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/a-nineties-twist-to-a-grandmothers-roast-chicken-102023"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-number-1-banana-cake.json b/serverless-fleets/data/input/inferencing/recipes/a-number-1-banana-cake.json
new file mode 100644
index 000000000..4a06d6afb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-number-1-banana-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.",
+        "In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time.  Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.",
+        "Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 tablespoon baking soda",
+        "1 pinch salt",
+        "1/2 cup unsalted butter",
+        "1 cup white sugar",
+        "3/4 cup light brown sugar",
+        "2 eggs",
+        "4 ripe bananas, mashed",
+        "2/3 cup buttermilk",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A-Number-1 Banana Cake",
+    "url": "http://allrecipes.com/recipe/7754/a-number-1-banana-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-number-one-egg-bread.json b/serverless-fleets/data/input/inferencing/recipes/a-number-one-egg-bread.json
new file mode 100644
index 000000000..33b531745
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-number-one-egg-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.",
+        "Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.",
+        "Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.",
+        "Bake for 40 minutes, or until golden. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "2 (.25 ounce) packages active dry yeast",
+        "2/3 cup warm water (110 degrees F/45 degrees C)",
+        "6 egg yolks",
+        "3 eggs, room temperature",
+        "1/2 cup vegetable oil",
+        "1/4 cup white sugar",
+        "1 teaspoon salt",
+        "4 1/2 cups all-purpose flour",
+        "1 egg",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Number One Egg Bread",
+    "url": "http://allrecipes.com/recipe/6879/a-number-one-egg-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-pad-thai-worth-making.json b/serverless-fleets/data/input/inferencing/recipes/a-pad-thai-worth-making.json
new file mode 100644
index 000000000..30a297124
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-pad-thai-worth-making.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.",
+        "In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.",
+        "Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.",
+        "Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of  bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.",
+        "Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package dried flat rice noodles",
+        "3 tablespoons fish sauce",
+        "1/4 cup fresh lime juice",
+        "1 tablespoon white sugar",
+        "2 tablespoons oyster sauce",
+        "1 1/2 tablespoons Asian chile pepper sauce, divided",
+        "1/4 cup chicken stock",
+        "1/4 cup vegetable oil",
+        "1 tablespoon chopped garlic",
+        "8 ounces medium shrimp - peeled and deveined",
+        "8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes",
+        "2 eggs, beaten",
+        "3 cups bean sprouts",
+        "6 green onions, chopped into 1 inch pieces",
+        "2 tablespoons chopped unsalted dry-roasted peanuts",
+        "1/4 cup chopped fresh cilantro",
+        "1 lime, cut into 8 wedges",
+        "2 cups bean sprouts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Pad Thai Worth Making",
+    "url": "http://allrecipes.com/recipe/109334/a-pad-thai-worth-making/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-peanutty-smore.json b/serverless-fleets/data/input/inferencing/recipes/a-peanutty-smore.json
new file mode 100644
index 000000000..4b3dd12e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-peanutty-smore.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes.",
+        "Place the marshmallows on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallows. Top with the last graham cracker square."
+    ],
+    "ingredients": [
+        "2 large marshmallows",
+        "2 graham cracker squares",
+        "1 peanut butter cup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Peanutty S'more",
+    "url": "http://allrecipes.com/recipe/143267/a-peanutty-smore/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-perfect-margarita.json b/serverless-fleets/data/input/inferencing/recipes/a-perfect-margarita.json
new file mode 100644
index 000000000..22f4ec0ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-perfect-margarita.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.",
+        "In a cocktail mixer 3/4 full of ice, combine tequila, Grand Marnier, cointreau, simple syrup, raspberry liqueur and lime juice. Pour in sweet and sour until ice is covered. Shake vigorously and strain into glass."
+    ],
+    "ingredients": [
+        "1 fluid ounce premium tequila",
+        "3/4 fluid ounce brandy-based orange liqueur (such as Grand Marnier\u00ae)",
+        "3/4 fluid ounce cointreau",
+        "3/4 fluid ounce simple syrup",
+        "1 fluid ounce raspberry flavored liqueur",
+        "1 lime, juiced",
+        "1/2 cup sweet and sour mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Perfect Margarita",
+    "url": "http://allrecipes.com/recipe/32234/a-perfect-margarita/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-piece-of-the-tropics-pie.json b/serverless-fleets/data/input/inferencing/recipes/a-piece-of-the-tropics-pie.json
new file mode 100644
index 000000000..960a87fed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-piece-of-the-tropics-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by one, mix in the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling mixture into the crust. Drizzle the pie with the melted butter.",
+        "Bake loosely covered with foil for 30 minutes in the preheated oven. I like to sit my pie on a cookie sheet or something in case of spillage. Remove foil, and continue baking 30 minutes. Cool, and chill 2 to 3 hours in the refrigerator before serving."
+    ],
+    "ingredients": [
+        "1 (8 ounce) can crushed pineapple, with juice",
+        "1 cup sugar",
+        "1 cup light corn syrup",
+        "2 1/2 tablespoons all-purpose flour",
+        "1/2 cup flaked coconut",
+        "1/2 cup chopped macadamia nuts",
+        "1/2 cup chopped maraschino cherries",
+        "3 eggs, beaten",
+        "1 teaspoon vanilla extract",
+        "1 (9 inch) unbaked deep dish pie crust",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Piece of the Tropics Pie",
+    "url": "http://allrecipes.com/recipe/70523/a-piece-of-the-tropics-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-plus-carrot-cake.json b/serverless-fleets/data/input/inferencing/recipes/a-plus-carrot-cake.json
new file mode 100644
index 000000000..65ac648d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-plus-carrot-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).  Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.",
+        "In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.",
+        "Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon allspice",
+        "4 eggs",
+        "2 cups white sugar",
+        "2 teaspoons vanilla extract",
+        "1 1/4 cups vegetable oil",
+        "2 cups grated carrots",
+        "1 (20 ounce) can crushed pineapple, drained",
+        "1/2 cup sweetened flaked coconut",
+        "1 cup chopped walnuts",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Plus Carrot Cake",
+    "url": "http://allrecipes.com/recipe/81201/a-plus-carrot-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-plus-fair-corn-dogs.json b/serverless-fleets/data/input/inferencing/recipes/a-plus-fair-corn-dogs.json
new file mode 100644
index 000000000..cfed6fa7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-plus-fair-corn-dogs.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat oil in a deep fryer to 365 degrees F (185 degrees C).",
+        "In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.",
+        "Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates."
+    ],
+    "ingredients": [
+        "1 quart oil for deep frying",
+        "1 cup all-purpose flour",
+        "2/3 cup yellow cornmeal",
+        "1/4 cup white sugar",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "2 tablespoons bacon drippings",
+        "1 egg, beaten",
+        "1 1/4 cups buttermilk",
+        "1/2 teaspoon baking soda",
+        "2 pounds hot dogs",
+        "wooden sticks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Plus Fair Corn Dogs",
+    "url": "http://allrecipes.com/recipe/75222/a-plus-fair-corn-dogs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-plus-hot-chocolate.json b/serverless-fleets/data/input/inferencing/recipes/a-plus-hot-chocolate.json
new file mode 100644
index 000000000..8968e34e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-plus-hot-chocolate.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a 16 ounce glass, combine chocolate drink mix, sugar, sweetened condensed milk, and evaporated milk. Add water to fill the glass.",
+        "Place in microwave and cook on High for 1 1/2 to 2 minutes. Stir and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons powdered chocolate drink mix",
+        "1 tablespoon white sugar",
+        "3 tablespoons sweetened condensed milk",
+        "1 (5 ounce) can evaporated milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A-Plus Hot Chocolate",
+    "url": "http://allrecipes.com/recipe/32691/a-plus-hot-chocolate/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-plus-italian-olive-oil-balsamic-bre.json b/serverless-fleets/data/input/inferencing/recipes/a-plus-italian-olive-oil-balsamic-bre.json
new file mode 100644
index 000000000..bb3432b76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-plus-italian-olive-oil-balsamic-bre.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/582109.jpg",
+    "ingredients": [
+        "3 large cloves garlic, minced",
+        "2 tablespoons balsamic vinegar",
+        "5 tablespoons extra-virgin olive oil",
+        "1/2 teaspoon crushed red pepper flakes",
+        "1 teaspoon fresh rosemary, chopped",
+        "1 pinch salt and black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A-Plus Italian Olive Oil Balsamic Bread Dip",
+    "url": "http://allrecipes.com/recipe/214601/a-plus-italian-olive-oil-balsamic-bre/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-potato-salad-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/a-potato-salad-sandwich.json
new file mode 100644
index 000000000..4475f484e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-potato-salad-sandwich.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun."
+    ],
+    "ingredients": [
+        "1 hamburger bun",
+        "1 1/2 tablespoons mayonnaise",
+        "2 leaves of lettuce",
+        "2 slices tomato",
+        "1/3 cup prepared potato salad"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Potato Salad Sandwich",
+    "url": "http://allrecipes.com/recipe/37100/a-potato-salad-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-rainbow-of-grilled-peppers-106713.json b/serverless-fleets/data/input/inferencing/recipes/a-rainbow-of-grilled-peppers-106713.json
new file mode 100644
index 000000000..466fedb4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-rainbow-of-grilled-peppers-106713.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.",
+        "2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.",
+        "3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.",
+        "4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket."
+    ],
+    "ingredients": [
+        "2 each red, yellow, and orange bell peppers",
+        "2 tablespoons olive oil",
+        "Salt and pepper, to taste",
+        "3 large cloves of garlic, thinly sliced",
+        "1 tablespoon (drained) large capers",
+        "1 tablespoon whole fresh oregano leaves",
+        "8 slices peasant bread, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Pepper",
+        "Appetizer",
+        "Side",
+        "Bell Pepper",
+        "Summer",
+        "Grill/Barbecue",
+        "Oregano",
+        "Capers",
+        "Parade",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "A Rainbow of Grilled Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/a-rainbow-of-grilled-peppers-106713"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-scotsmans-shepherd-pie.json b/serverless-fleets/data/input/inferencing/recipes/a-scotsmans-shepherd-pie.json
new file mode 100644
index 000000000..49b56c4a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-scotsmans-shepherd-pie.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.",
+        "Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.",
+        "Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.",
+        "Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.",
+        "Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.",
+        "Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.",
+        "Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving."
+    ],
+    "ingredients": [
+        "5 cups mashed, boiled potatoes",
+        "1/2 cup sour cream",
+        "2 ounces cream cheese",
+        "2 tablespoons butter, softened, divided",
+        "1 egg yolk",
+        "1/2 teaspoon kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 1/2 teaspoons olive oil",
+        "1 pound ground lamb",
+        "1 pinch salt and ground black pepper to taste",
+        "1 (16 ounce) can stewed tomatoes with juice, chopped",
+        "1 small onion, chopped",
+        "1 small carrot, peeled and chopped",
+        "1/2 cup peas",
+        "1 cup Irish stout beer (such as Guinness\u00ae)",
+        "1 cube beef bouillon",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon Worcestershire sauce",
+        "3/4 cup shredded sharp Cheddar cheese",
+        "2 teaspoons chopped fresh parsley",
+        "2 teaspoons smoked paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Scotsman's Shepherd Pie",
+    "url": "http://allrecipes.com/recipe/235985/a-scotsmans-shepherd-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-simple-roast-turkey-51122680.json b/serverless-fleets/data/input/inferencing/recipes/a-simple-roast-turkey-51122680.json
new file mode 100644
index 000000000..b6fa28264
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-simple-roast-turkey-51122680.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Set a rack inside a large roasting pan. Pour 4 cups water into pan. Pat turkey dry with paper towels. Tuck tips of wings under bird. If turkey is not brined, rub bird inside and out with salt. Season inside and out with pepper and place on rack in pan. Place onion and celery in cavity. Rub 3 tablespoons butter over turkey. Roast turkey, uncovered, for 30 minutes.",
+        "Meanwhile, stir remaining 3 tablespoons butter, soy sauce, and mirin (or substitute store-bought teriyaki sauce for soy sauce and mirin) in a small saucepan over medium heat until melted and smooth. Add rosemary. Cover; keep glaze warm over lowest heat.",
+        "Reduce oven to 325\u00b0F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4\" liquid in pan. Roast for 30 minutes; baste with pan juices. Brush lightly with glaze.",
+        "Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165\u00b0F (juices should run clear when thermometer is removed), about 2 3/4 hours total.",
+        "Transfer turkey to a platter. Tent with foil; let rest for 1 hour before carving."
+    ],
+    "ingredients": [
+        "1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour",
+        "3 tablespoons kosher salt (optional)",
+        "1 1/2 tablespoons freshly ground black pepper",
+        "1 medium onion, quartered",
+        "2 celery stalks, coarsely chopped",
+        "6 tablespoons (3/4 stick) unsalted butter, room temperature, divided",
+        "3 tablespoons reduced-sodium soy sauce",
+        "1 tablespoon mirin",
+        "3 sprigs rosemary"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "turkey",
+        "Roast",
+        "Thanksgiving",
+        "Dinner",
+        "Rosemary",
+        "Celery",
+        "Soy Sauce",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "A Simple Roast Turkey",
+    "url": "http://www.epicurious.com/recipes/food/views/a-simple-roast-turkey-51122680"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-simple-seafood-bisque.json b/serverless-fleets/data/input/inferencing/recipes/a-simple-seafood-bisque.json
new file mode 100644
index 000000000..da0b8c4a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-simple-seafood-bisque.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve."
+    ],
+    "ingredients": [
+        "1 (12 ounce) can evaporated milk",
+        "1/2 cup half-and-half",
+        "1/2 cup dry white wine",
+        "1 roasted red pepper, chopped",
+        "2 teaspoons butter",
+        "1 bay leaf",
+        "1 pinch salt",
+        "1 dash hot pepper sauce (such as Tabasco\u00ae)",
+        "2 (8 ounce) cans oysters, drained and rinsed",
+        "2 (6.5 ounce) cans chopped clams with juice",
+        "1 cup chopped portobello mushrooms",
+        "2 green onions, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Simple Seafood Bisque",
+    "url": "http://allrecipes.com/recipe/77790/a-simple-seafood-bisque/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-simply-perfect-roast-turkey.json b/serverless-fleets/data/input/inferencing/recipes/a-simply-perfect-roast-turkey.json
new file mode 100644
index 000000000..8b8488d7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-simply-perfect-roast-turkey.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.",
+        "Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.",
+        "Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.",
+        "Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving."
+    ],
+    "ingredients": [
+        "1 (18 pound) whole turkey",
+        "1/2 cup unsalted butter, softened",
+        "salt and freshly ground black pepper to taste",
+        "1 1/2 quarts turkey stock",
+        "8 cups prepared stuffing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Simply Perfect Roast Turkey",
+    "url": "http://allrecipes.com/recipe/56348/a-simply-perfect-roast-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-slice-of-heaven-baked-corned-beef.json b/serverless-fleets/data/input/inferencing/recipes/a-slice-of-heaven-baked-corned-beef.json
new file mode 100644
index 000000000..98d25a929
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-slice-of-heaven-baked-corned-beef.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat oven to 270 degrees F (132 degrees C).",
+        "Rinse corned beef in running water to remove about 1/2 of the salt and trim away any fat. Place corned beef in a baking dish and spread a 1/4-inch layer brown sugar over beef. Cover the baking dish with aluminum foil.",
+        "Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours."
+    ],
+    "ingredients": [
+        "3 pounds corned beef brisket",
+        "1/4 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Slice of Heaven (Baked Corned Beef)",
+    "url": "http://allrecipes.com/recipe/241513/a-slice-of-heaven-baked-corned-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-southern-fried-chicken.json b/serverless-fleets/data/input/inferencing/recipes/a-southern-fried-chicken.json
new file mode 100644
index 000000000..f8bbf18a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-southern-fried-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.",
+        "Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).",
+        "Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 tablespoon seasoned salt",
+        "1 tablespoon garlic powder",
+        "1 tablespoon onion powder",
+        "1 tablespoon coarse ground black pepper",
+        "2 eggs",
+        "4 cups buttermilk",
+        "1 cup barbeque sauce",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon steak sauce",
+        "1 (3 pound) whole chicken, cut into pieces",
+        "2 cups oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Southern Fried Chicken",
+    "url": "http://allrecipes.com/recipe/57676/a-southern-fried-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-spiritful-hot-chocolate.json b/serverless-fleets/data/input/inferencing/recipes/a-spiritful-hot-chocolate.json
new file mode 100644
index 000000000..1417ccf5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-spiritful-hot-chocolate.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Microwave milk in a microwave-safe cup until hot, about 1 1/2 minutes; stir in hot chocolate mix. Stir brandy into hot chocolate and top with marshmallow ghost."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "2 tablespoons hot chocolate mix",
+        "1 ounce brandy",
+        "1 marshmallow ghosts (such as Peeps\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Spiritful Hot Chocolate",
+    "url": "http://allrecipes.com/recipe/244823/a-spiritful-hot-chocolate/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-tangy-braised-chuck-steak.json b/serverless-fleets/data/input/inferencing/recipes/a-tangy-braised-chuck-steak.json
new file mode 100644
index 000000000..3517a93ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-tangy-braised-chuck-steak.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place beef chuck steak on a work surface and pound with a meat mallet to tenderize steak; flip steak and repeat on other side. Cut steak into 6 to 8 pieces.",
+        "Heat olive oil in an oven-safe Dutch oven over medium heat.",
+        "Season both sides of steak pieces with salt; coat with a thin layer of flour.",
+        "Cook steak in the hot oil until browned, about 2 minutes per side. Remove steak from Dutch oven. Pour beef stock and 1/4 cup reserved artichoke juice into the Dutch oven, scraping any brown bits of food from the bottom. Mix artichokes, red peppers, green chiles, horseradish, and capers into broth mixture; bring to a boil. Return beef to broth mixture in Dutch oven and cover.",
+        "Place Dutch oven in the preheated oven; bake until meat is tender, 45 to 60 minutes. Allow steak to cool in Dutch oven for 15 minutes before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 pound beef chuck steak",
+        "1 pinch salt",
+        "1/4 cup all-purpose flour, or as needed",
+        "3/4 cup beef stock",
+        "1 (14 ounce) can artichoke hearts, chopped and juice reserved",
+        "1/2 cup roasted red peppers, drained and chopped",
+        "1/2 (4 ounce) can chopped green chiles",
+        "3 tablespoons prepared horseradish",
+        "2 teaspoons capers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Tangy Braised Chuck Steak",
+    "url": "http://allrecipes.com/recipe/231444/a-tangy-braised-chuck-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-vegan-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/a-vegan-pancakes.json
new file mode 100644
index 000000000..54d78f70b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-vegan-pancakes.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk spelt flour, oat flour, baking powder, flaxseed meal, and salt together in a large mixing bowl.",
+        "Stir soy milk, applesauce, agave nectar, and vanilla extract together in a separate bowl.",
+        "Form a well in the center of the flour mixture and pour soy milk mixture into the well. Stir until the ingredients are just moistened; set aside for 15 minutes.",
+        "Lightly oil and heat a griddle to medium heat.",
+        "Spoon batter onto hot griddle, sprinkle blueberries onto wet batter, and cook until bubbles form, 2 to 3 minutes. Flip and continue cooking until golden brown on both sides, about 3 minutes more."
+    ],
+    "ingredients": [
+        "2 cups spelt flour",
+        "2 cups oat flour",
+        "2 tablespoons baking powder",
+        "1/4 cup ground flaxseed meal",
+        "1/2 teaspoon salt",
+        "3 1/2 cups low-fat vanilla soy milk",
+        "1/4 cup applesauce",
+        "2 tablespoons agave nectar",
+        "1 1/2 tablespoons vanilla extract",
+        "2 cups blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A+ Vegan Pancakes",
+    "url": "http://allrecipes.com/recipe/228413/a-vegan-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-vegetable-stew---tabakh-rohoo.json b/serverless-fleets/data/input/inferencing/recipes/a-vegetable-stew---tabakh-rohoo.json
new file mode 100644
index 000000000..26b23822b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-vegetable-stew---tabakh-rohoo.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.",
+        "Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.",
+        "Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.",
+        "With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.",
+        "Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired."
+    ],
+    "ingredients": [
+        "1 tablespoon ghee (clarified butter)",
+        "1 pound lamb meat, cut into small pieces",
+        "Spice Mix:",
+        "1 teaspoon ground allspice",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground nutmeg",
+        "1 pinch ground cardamom",
+        "2 onions, sliced",
+        "1 potato, peeled and sliced",
+        "1 pound eggplant, peeled and cubed",
+        "1 pound zucchini, thickly sliced",
+        "2 pounds tomatoes, cubed",
+        "1 green chile pepper",
+        "salt to taste",
+        "1 tablespoon tomato paste",
+        "1/4 cup water",
+        "6 cloves cloves garlic, crushed",
+        "salt to taste",
+        "3 tablespoons dried mint",
+        "1 tablespoon ghee (clarified butter), melted (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Vegetable Stew - Tabakh Rohoo",
+    "url": "http://allrecipes.com/recipe/73138/a-vegetable-stew---tabakh-rohoo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-very-intense-fruit-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/a-very-intense-fruit-smoothie.json
new file mode 100644
index 000000000..b74c834ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-very-intense-fruit-smoothie.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package frozen mixed berries",
+        "1 (15 ounce) can sliced peaches, drained",
+        "2 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Very Intense Fruit Smoothie",
+    "url": "http://allrecipes.com/recipe/20026/a-very-intense-fruit-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-very-moist-carrot-cake.json b/serverless-fleets/data/input/inferencing/recipes/a-very-moist-carrot-cake.json
new file mode 100644
index 000000000..ef17aa438
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-very-moist-carrot-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.",
+        "Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.",
+        "Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "1 1/2 cups vegetable oil",
+        "2 cups white sugar",
+        "4 eggs",
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "2 cups grated carrots"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Very Moist Carrot Cake",
+    "url": "http://allrecipes.com/recipe/230969/a-very-moist-carrot-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/a-very-popular-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/a-very-popular-bbq-sauce.json
new file mode 100644
index 000000000..a2bc8526d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/a-very-popular-bbq-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth."
+    ],
+    "ingredients": [
+        "1 1/2 cups brown sugar",
+        "1 1/2 cups ketchup",
+        "1/2 cup red wine vinegar",
+        "1/2 cup water",
+        "1 tablespoon Worcestershire sauce",
+        "2 1/2 tablespoons dry mustard",
+        "2 teaspoons paprika",
+        "2 teaspoons salt",
+        "1 1/2 teaspoons black pepper",
+        "2 dashes hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "A Very Popular BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/51226/a-very-popular-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aaahh-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/aaahh-potato-soup.json
new file mode 100644
index 000000000..0ef190f0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aaahh-potato-soup.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water.  Add more water to cover if necessary.  Cook over medium heat, stirring occasionally, until potatoes are tender, about  40 minutes.  Stir in cream and heat through.  Serve."
+    ],
+    "ingredients": [
+        "2 Yukon Gold potatoes, cubed",
+        "1 (5.5 ounce) package au gratin instant potato mix",
+        "1 (10.5 ounce) can condensed chicken broth",
+        "1 1/2 cups water",
+        "1 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aaahh! Potato Soup",
+    "url": "http://allrecipes.com/recipe/23996/aaahh-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aaku-pappu-dal-with-greens.json b/serverless-fleets/data/input/inferencing/recipes/aaku-pappu-dal-with-greens.json
new file mode 100644
index 000000000..9ddb7b499
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aaku-pappu-dal-with-greens.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cook the pigeon peas with 2 cups water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.",
+        "Bring 2 cups of water to a boil with the turmeric and salt; add the amaranth greens and cook until tender, about 5 minutes; drain. Stir the cooked peas into the greens; set aside.",
+        "Heat the oil in a small skillet; cook the lentils, mustard seed, cumin seed, and red chile peppers in the oil until the seeds begin to splutter. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens."
+    ],
+    "ingredients": [
+        "1 cup hulled, split pigeon peas (toor dal)",
+        "2 cups water",
+        "2 cups water",
+        "1/2 teaspoon ground turmeric",
+        "salt, to taste",
+        "1 (8 ounce) bunch amaranth greens, chopped",
+        "2 teaspoons cooking oil",
+        "1 teaspoon skinned split black lentils (urad dal)",
+        "1 teaspoon mustard seed",
+        "1 teaspoon cumin seed",
+        "4 dried red chile peppers",
+        "1 pinch asafoetida powder",
+        "2 green chile peppers, cut into large chunks",
+        "1 sprig fresh curry leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aaku Pappu (Dal with Greens)",
+    "url": "http://allrecipes.com/recipe/210523/aaku-pappu-dal-with-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aargau-carrot-cake.json b/serverless-fleets/data/input/inferencing/recipes/aargau-carrot-cake.json
new file mode 100644
index 000000000..d5952b685
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aargau-carrot-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).",
+        "Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.",
+        "Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.",
+        "Bake  at 360 degrees F (180 degrees C) for 45 minutes.",
+        "This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "3/4 cup white sugar",
+        "1 1/2 teaspoons grated lemon zest",
+        "2 tablespoons fresh lemon juice",
+        "1 cup grated carrots",
+        "1 cup ground almonds",
+        "1/4 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 pinch salt",
+        "3/4 cup confectioners' sugar",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aargau Carrot Cake",
+    "url": "http://allrecipes.com/recipe/8356/aargau-carrot-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aarons-amazing-simple-beans.json b/serverless-fleets/data/input/inferencing/recipes/aarons-amazing-simple-beans.json
new file mode 100644
index 000000000..b65edae80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aarons-amazing-simple-beans.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.",
+        "Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.",
+        "Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.",
+        "Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more."
+    ],
+    "ingredients": [
+        "1 pound dried red kidney beans, rinsed",
+        "2 quarts water",
+        "1 Moroccan-style preserved lemon, or to taste",
+        "1 tablespoon white sugar",
+        "1 tablespoon freshly ground black pepper",
+        "1 small red chile pepper, halved lengthwise",
+        "1 bay leaf",
+        "1 teaspoon garlic powder",
+        "1 teaspoon anise seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aaron's Amazing Simple Beans",
+    "url": "http://allrecipes.com/recipe/241265/aarons-amazing-simple-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aarons-chocolate-chunk-oatmeal-cooki.json b/serverless-fleets/data/input/inferencing/recipes/aarons-chocolate-chunk-oatmeal-cooki.json
new file mode 100644
index 000000000..20c22a1a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aarons-chocolate-chunk-oatmeal-cooki.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.",
+        "In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package white cake mix",
+        "1 (3.4 ounce) package instant butterscotch pudding mix",
+        "2/3 cup rolled oats",
+        "1/2 cup vegetable oil",
+        "1/2 cup sour cream",
+        "1/4 cup water",
+        "2 teaspoons vanilla extract",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aaron's Chocolate Chunk Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/16533/aarons-chocolate-chunk-oatmeal-cooki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aarons-missouri-burger.json b/serverless-fleets/data/input/inferencing/recipes/aarons-missouri-burger.json
new file mode 100644
index 000000000..6f5a89ef4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aarons-missouri-burger.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.",
+        "Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "2 teaspoons onion powder",
+        "1/4 cup honey mustard",
+        "1 teaspoon garlic powder",
+        "2 teaspoons crushed red pepper",
+        "1/2 teaspoon salt",
+        "1/4 cup brown sugar",
+        "2 tablespoons olive oil",
+        "4 slices Swiss cheese (optional)",
+        "4 hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aaron's Missouri Burger",
+    "url": "http://allrecipes.com/recipe/145434/aarons-missouri-burger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aarsis-tofu-curry.json b/serverless-fleets/data/input/inferencing/recipes/aarsis-tofu-curry.json
new file mode 100644
index 000000000..956f1a2af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aarsis-tofu-curry.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat olive oil in the pressure cooker over medium heat; cook and stir red onion, green chilies, bay leaves, turmeric, asafoetida powder, and salt until onions are translucent, about 10 minutes. Add tomatoes, coriander, garam masala, and chile powder; mix well.",
+        "Place lid on pressure cooker; cook until onions are tender and spices are fragrant, 8 to 10 minutes. Remove the lid; add water. Return lid and bring mixture to a boil. Remove the lid; add peas and tofu; stir to combine. Lock the lid onto the pressure cooker; bring up to 'one whistle' pressure over medium heat. Reduce heat to low to maintain pressure, and cook until tofu is cooked through and onions are tender, about 20 minutes. Remove from heat, release pressure, and let stand for 30 minutes to allow flavors to blend."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1600&h=838&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1124765.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil, or as needed",
+        "1 large red onion, minced",
+        "2  Indian green chilies, halved",
+        "4  bay leaves",
+        "1 teaspoon ground turmeric",
+        "1 pinch asafoetida powder",
+        "salt to taste",
+        "1 (15 ounce) can diced tomatoes",
+        "2 tablespoons ground coriander",
+        "1 tablespoon garam masala",
+        "1 teaspoon red chile powder",
+        "2 cups water",
+        "2 cups green peas",
+        "1 (16 ounce) package medium-firm tofu, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aarsi's Tofu Curry",
+    "url": "http://allrecipes.com/recipe/228011/aarsis-tofu-curry/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/abalos-style-hamburger-soup-picadill.json b/serverless-fleets/data/input/inferencing/recipes/abalos-style-hamburger-soup-picadill.json
new file mode 100644
index 000000000..5b89bdbd9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abalos-style-hamburger-soup-picadill.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat the oil in a large pot over medium-high heat. Cook the onion and garlic in the hot oil until the onions are tender. Stir in the tomato; cook until soft, about 3 minutes. Crumble the ground beef into the pan and cook until brown, about 5 minutes. Add the water, potato, beef bouillon, fish sauce, salt, and pepper; reduce heat, cover, and simmer until the potatoes are tender, stirring occasionally, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon cooking oil",
+        "1 onion, diced",
+        "4 cloves garlic, minced",
+        "1 large tomato, diced",
+        "1 pound ground beef",
+        "4 cups water",
+        "1 large potato, diced",
+        "2 tablespoons beef bouillon",
+        "2 tablespoons fish sauce",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Abalos-Style Hamburger Soup (Picadillo Filipino)",
+    "url": "http://allrecipes.com/recipe/71224/abalos-style-hamburger-soup-picadill/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/abbeys-best-roast-chicken.json b/serverless-fleets/data/input/inferencing/recipes/abbeys-best-roast-chicken.json
new file mode 100644
index 000000000..4760e02a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abbeys-best-roast-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery.",
+        "Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt.",
+        "Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 1/2 hours.",
+        "Cover chicken with aluminum foil and allow to rest for 10 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3924029.jpg",
+    "ingredients": [
+        "1 whole chicken, giblets removed",
+        "3 tablespoons Himalayan pink salt",
+        "1\u2009\u00bd tablespoons ground black pepper, divided",
+        "3 stalks celery, halved",
+        "1 tablespoon olive oil, or to taste",
+        "1 tablespoon kosher sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Abbey's Best Roast Chicken",
+    "url": "http://allrecipes.com/recipe/255246/abbeys-best-roast-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/abbeys-white-chocolate-latte.json b/serverless-fleets/data/input/inferencing/recipes/abbeys-white-chocolate-latte.json
new file mode 100644
index 000000000..9fdb6d3c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abbeys-white-chocolate-latte.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring."
+    ],
+    "ingredients": [
+        "1 1/2 cups milk",
+        "1 tablespoon heavy cream",
+        "1/8 teaspoon vanilla extract",
+        "1 tablespoon white sugar",
+        "1/2 cup brewed espresso",
+        "1/4 cup white chocolate chips, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Abbey's White Chocolate Latte",
+    "url": "http://allrecipes.com/recipe/137332/abbeys-white-chocolate-latte/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/abbys-chicken-rollatini.json b/serverless-fleets/data/input/inferencing/recipes/abbys-chicken-rollatini.json
new file mode 100644
index 000000000..a9255d5f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abbys-chicken-rollatini.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.",
+        "In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.",
+        "Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "1/2 cup shredded Parmesan cheese",
+        "1 clove garlic, finely chopped",
+        "4 teaspoons butter",
+        "4 ounces thinly sliced prosciutto",
+        "10 ounces sliced whole milk mozzarella cheese",
+        "1/3 cup white wine",
+        "1/4 cup olive oil",
+        "1 pinch black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Abby's Chicken Rollatini",
+    "url": "http://allrecipes.com/recipe/57532/abbys-chicken-rollatini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/abbys-cosmo.json b/serverless-fleets/data/input/inferencing/recipes/abbys-cosmo.json
new file mode 100644
index 000000000..4b502a4c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abbys-cosmo.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Pour the vodka, raspberry liqueur, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve."
+    ],
+    "ingredients": [
+        "3 fluid ounces citron vodka",
+        "1 fluid ounce raspberry liqueur",
+        "1/2 ounce fresh lime juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Abby's Cosmo",
+    "url": "http://allrecipes.com/recipe/70131/abbys-cosmo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/abbys-super-zucchini-loaf.json b/serverless-fleets/data/input/inferencing/recipes/abbys-super-zucchini-loaf.json
new file mode 100644
index 000000000..e41867c17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abbys-super-zucchini-loaf.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.",
+        "Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.",
+        "Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.",
+        "Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.",
+        "Empty the zucchini into a colander and squeeze to release the juices.",
+        "Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.",
+        "In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.",
+        "Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6724875.jpg",
+    "ingredients": [
+        "3  zucchinis",
+        "1\u2009\u00bc teaspoons salt",
+        "2\u2009\u00bc cups sifted unbleached all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 tablespoon ground cinnamon",
+        "\u00bc teaspoon freshly grated nutmeg",
+        "3  eggs",
+        "1\u2009\u2153 cups white sugar",
+        "1 cup vegetable oil",
+        "2\u2009\u00bd teaspoons vanilla extract",
+        "1\u2009\u00bd cups chopped walnuts",
+        "1 cup golden raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Abby's Super Zucchini Loaf",
+    "url": "http://allrecipes.com/recipe/6951/abbys-super-zucchini-loaf/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/abc-absolute-best-chewy-chocolate-c.json b/serverless-fleets/data/input/inferencing/recipes/abc-absolute-best-chewy-chocolate-c.json
new file mode 100644
index 000000000..529006a4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abc-absolute-best-chewy-chocolate-c.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C).  (Using an oven thermometer will ensure proper baking temperature since ovens vary.)  Line cushion-type baking sheets with baking parchment; set aside.  (Professional bakeries double their baking sheets and use baking parchment.)",
+        "In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside.  In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light.  Add eggs, one at a time, beating well after each addition.  Beat in corn syrup and cream or milk.  Reduce mixer speed to low.  Add flour mixture, in 3 separate batches, scraping down bowl after each addition.  Mix well to ensure full incorporation of flour mixture.  Stir in chocolate chips (or chopped chocolate) and nuts.",
+        "For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands.  (Dough will be very sticky.  Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough.  Don't worry, this will not harm the cookies.  I guarantee that this added effort will be worth it for these cookies!)   Arrange at least 2 inches apart on prepared baking sheets.  (Cookies will spread a bit during baking.)  Flatten each ball of dough slightly with heel of hand or fingers.",
+        "Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy.  (Do not underbake this particular cookie or they will be too soft.)  Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely.  Repeat with remaining dough and fresh sheets of baking parchment.  Store cookies in an airtight container at room temperature.  (These chewy chocolate chip cookies keep better than traditional types.)",
+        "Note:  Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking.  It really does have a better flavor.  However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.",
+        "To Toast Nuts:  Toasting nuts brings out their flavor and makes them crisp.  It is easy to do.  Preheat oven to 350 degrees F (175 degrees C).  Place nuts, in a single layer, on an ungreased baking sheet.  (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.)  Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned.  (Watch nuts closely to prevent burning.)  Cool nuts completely before chopping and adding to recipe.  (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes.  Halfway through chilling time, stir the nuts to aid the cooling process.)"
+    ],
+    "ingredients": [
+        "3 cups unbleached all-purpose flour",
+        "1 1/4 teaspoons kosher salt",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon baking powder",
+        "3/4 cup unsalted butter, softened",
+        "1 cup dark brown sugar",
+        "1/2 cup white sugar",
+        "1 tablespoon vanilla extract",
+        "2 eggs",
+        "2 tablespoons dark corn syrup",
+        "1 tablespoon half-and-half cream",
+        "2 cups semisweet chocolate chips",
+        "1 1/2 cups chopped walnuts, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "ABC (Absolute Best Chewy) Chocolate Chippers",
+    "url": "http://allrecipes.com/recipe/10918/abc-absolute-best-chewy-chocolate-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/abc-pudding---avocado-banana-chocol.json b/serverless-fleets/data/input/inferencing/recipes/abc-pudding---avocado-banana-chocol.json
new file mode 100644
index 000000000..b5ee44327
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abc-pudding---avocado-banana-chocol.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place avocados, bananas, and cocoa powder in a blender; puree until smooth.",
+        "Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.",
+        "Chill in refrigerator for texture and flavor to develop, at least 1 hour."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1043272.jpg",
+    "ingredients": [
+        "1 ripe avocado, peeled and pitted",
+        "4 very ripe bananas",
+        "1/4 cup unsweetened cocoa powder, plus more for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "ABC Pudding - Avocado, Banana, Chocolate Delight",
+    "url": "http://allrecipes.com/recipe/220827/abc-pudding---avocado-banana-chocol/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/abernathy-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/abernathy-biscuits.json
new file mode 100644
index 000000000..2bb6d9a4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abernathy-biscuits.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.",
+        "In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs.",
+        "In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.",
+        "On a floured surface, roll dough out 1/4 inch thick and cut using a 2-inch round cutter.  lace cookies 2 inches apart on prepared baking sheet.",
+        "Bake in preheated oven until edges are lightly browned, 7 to 10 minutes. Cool on wire rack."
+    ],
+    "ingredients": [
+        "5 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons lemon zest",
+        "1 1/2 cups white sugar",
+        "1 1/2 teaspoons baking powder",
+        "1 1/2 cups shortening",
+        "3 eggs",
+        "3 tablespoons milk",
+        "3 tablespoons caraway seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Abernathy Biscuits",
+    "url": "http://allrecipes.com/recipe/10922/abernathy-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absinthe-frappe-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/absinthe-frappe-cocktail.json
new file mode 100644
index 000000000..f2b92e7bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absinthe-frappe-cocktail.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Fill a highball glass with crushed ice. Pour anise-flavored liqueur and anisette liqueur over ice; top with club soda. Stir to combine."
+    ],
+    "ingredients": [
+        "1 cup crushed ice",
+        "1 1/2 fluid ounces anise-flavored liqueur (such as Herbsaint\u00ae)",
+        "1/2 fluid ounce anisette liqueur (such as Sambuca\u00ae)",
+        "2 fluid ounces club soda, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absinthe Frappe Cocktail",
+    "url": "http://allrecipes.com/recipe/231053/absinthe-frappe-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absinthes-golden-yogurt-cake-56389457.json b/serverless-fleets/data/input/inferencing/recipes/absinthes-golden-yogurt-cake-56389457.json
new file mode 100644
index 000000000..c6543df40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absinthes-golden-yogurt-cake-56389457.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat an oven to 350\u00b0F. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides. Line the bottom with parchment paper and dust the sides with flour, shaking out the excess.",
+        "Sift together the flour and baking powder in a bowl.",
+        "In a bowl, whisk together the yogurt, oil, zest, vanilla, and salt.",
+        "In a stand mixer fitted with a whip, beat the eggs on medium speed until frothy and well blended. Add the sugar gradually. Raise the speed to medium-high and whip until the sugar dissolves and the mixture is thick and pale, stopping the machine to scrape down the sides of the bowl at least once. Lower the mixer speed and add the yogurt mixture gradually. Add the dry ingredients gradually and beat just until well blended.",
+        "Pour the batter into the prepared cake pan, spreading it evenly. Bake on a center rack until the surface is golden brown and firm to the touch and a toothpick comes out clean, about 40 minutes. Cool on a rack for 10 minutes, and then unmold and finish cooling, top side up, on the rack.",
+        "To make the yogurt cream: In a bowl, whisk together the yogurt, honey, and vanilla. Gently fold in the whipped cream.",
+        "Slice the cake into wedges to serve, topping each portion with a dollop of the yogurt cream, if desired."
+    ],
+    "ingredients": [
+        "1 1/2 cups sifted all-purpose flour",
+        "2 1/2 teaspoons baking powder",
+        "1 cup plain whole-milk yogurt",
+        "1/2 cup vegetable oil",
+        "1 1/2 teaspoons grated lemon, Meyer lemon, or orange zest, or a combination",
+        "3/4 teaspoon vanilla extract",
+        "3/8 teaspoon kosher or sea salt",
+        "3 eggs",
+        "1 1/4 cups sugar",
+        "1 cup plain drained yogurt or Greek yogurt (not nonfat)",
+        "1/4 cup honey",
+        "1/2 teaspoon vanilla extract",
+        "1 cup heavy cream, whipped to firm peaks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Yogurt",
+        "Lemon",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Absinthe's Golden Yogurt Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/absinthes-golden-yogurt-cake-56389457"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolute-best-liver-and-onions.json b/serverless-fleets/data/input/inferencing/recipes/absolute-best-liver-and-onions.json
new file mode 100644
index 000000000..c11866e33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolute-best-liver-and-onions.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.)  This step is SO important in taking the bitter taste of the liver out.",
+        "Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.",
+        "When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste.  Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!"
+    ],
+    "ingredients": [
+        "2 pounds sliced beef liver",
+        "1 1/2 cups milk, or as needed",
+        "1/4 cup butter, divided",
+        "2 large Vidalia onions, sliced into rings",
+        "2 cups all-purpose flour, or as needed",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolute Best Liver and Onions",
+    "url": "http://allrecipes.com/recipe/58942/absolute-best-liver-and-onions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolute-best-mashed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/absolute-best-mashed-potatoes.json
new file mode 100644
index 000000000..858d53167
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolute-best-mashed-potatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Pour water into a saucepan. Place a large steamer basket into the saucepan over (not touching) the water, and place the potatoes into the basket. Bring the water to a boil. Reduce heat to a simmer, cover the pan and basket with a lid, and steam potatoes until tender in the center, about 20 minutes. A skewer inserted into a potato should easily pierce the center. Using tongs to hold hot potatoes, peel them, and set aside. Reserve potato cooking water.",
+        "Place 1 cup of cream and the butter into the work bowl of a large stand mixer fitted with mixing paddle, and start the machine on low speed. Mix until the cream and butter are blended; add potatoes, and beat until thoroughly mixed. As potatoes mash, gradually pour in remaining cup of cream. If potatoes are too stiff, beat in reserved potato cooking water, 1 tablespoon at a time. If potatoes are too runny, beat in instant mashed potato flakes, 1 tablespoon at a time, until you reach desired consistency. Season to taste with salt and white pepper."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "6 large firm russet potatoes, scrubbed",
+        "1 pint heavy cream at room temperature",
+        "1/2 cup unsalted butter at room temperature",
+        "2 tablespoons dry instant mashed potato flakes, or as needed (optional)",
+        "salt and ground white pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolute Best Mashed Potatoes",
+    "url": "http://allrecipes.com/recipe/219647/absolute-best-mashed-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolute-best-pancake-syrup.json b/serverless-fleets/data/input/inferencing/recipes/absolute-best-pancake-syrup.json
new file mode 100644
index 000000000..8a6f93fb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolute-best-pancake-syrup.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup sugar",
+        "1 cup buttermilk",
+        "1 tablespoon vanilla extract",
+        "1 tablespoon corn syrup",
+        "1/4 teaspoon ground cinnamon",
+        "1/2 teaspoon baking soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolute Best Pancake Syrup",
+    "url": "http://allrecipes.com/recipe/148775/absolute-best-pancake-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolute-best-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/absolute-best-potato-casserole.json
new file mode 100644
index 000000000..21708229b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolute-best-potato-casserole.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a medium baking dish.",
+        "To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.",
+        "Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.",
+        "Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "6 tablespoons all-purpose flour",
+        "1/2 teaspoon garlic powder",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "2 1/2 cups milk",
+        "3/4 cup shredded Cheddar cheese",
+        "3/4 cup shredded Swiss cheese",
+        "6 large russet potatoes, sliced into 1/4 inch slices",
+        "1 small onion, finely chopped",
+        "1 pound cooked ham, chopped",
+        "1 (16 ounce) package frozen cauliflower",
+        "1/4 cup crushed cornflakes cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolute Best Potato Casserole",
+    "url": "http://allrecipes.com/recipe/41670/absolute-best-potato-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolute-mexican-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/absolute-mexican-cornbread.json
new file mode 100644
index 000000000..b34c5e700
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolute-mexican-cornbread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.",
+        "In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.",
+        "Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean."
+    ],
+    "ingredients": [
+        "1 cup butter, melted",
+        "1 cup white sugar",
+        "4 eggs",
+        "1 (15 ounce) can cream-style corn",
+        "1/2 (4 ounce) can chopped green chile peppers, drained",
+        "1/2 cup shredded Monterey Jack cheese",
+        "1/2 cup shredded Cheddar cheese",
+        "1 cup all-purpose flour",
+        "1 cup yellow cornmeal",
+        "4 teaspoons baking powder",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolute Mexican Cornbread",
+    "url": "http://allrecipes.com/recipe/24209/absolute-mexican-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolute-stress.json b/serverless-fleets/data/input/inferencing/recipes/absolute-stress.json
new file mode 100644
index 000000000..9e1ede9b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolute-stress.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a cocktail shaker, combine vodka, rum, peach liqueur, orange juice and cranberry juice. Shake well.",
+        "Pour over ice in a tall glass and garnish with a slice of orange and a cherry."
+    ],
+    "ingredients": [
+        "1 fluid ounce vodka",
+        "1 fluid ounce dark rum",
+        "1 fluid ounce peach schnapps",
+        "1 fluid ounce orange juice",
+        "1 fluid ounce cranberry juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolute Stress",
+    "url": "http://allrecipes.com/recipe/18917/absolute-stress/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-amazing-ahi.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-amazing-ahi.json
new file mode 100644
index 000000000..319dc387a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-amazing-ahi.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.",
+        "Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1710&h=895&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3933850.jpg",
+    "ingredients": [
+        "\u00be pound sashimi grade tuna steak, diced",
+        "\u00bd cup diced cucumber",
+        "1  avocados - peeled, pitted and diced",
+        "\u00bc cup chopped green onion",
+        "1\u2009\u00bd teaspoons red pepper flakes",
+        "1 tablespoon toasted sesame seeds",
+        "1\u2009\u00bd teaspoons lemon juice",
+        "2 teaspoons sesame oil",
+        "\u00bd cup soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Amazing Ahi",
+    "url": "http://allrecipes.com/recipe/33247/absolutely-amazing-ahi/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-awesome-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-awesome-bbq-sauce.json
new file mode 100644
index 000000000..abcffb2de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-awesome-bbq-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "1/2 cup chile sauce",
+        "1/2 cup rum",
+        "1/4 cup soy sauce",
+        "1/4 cup ketchup",
+        "1/4 cup Worcestershire sauce",
+        "2 cloves garlic, crushed",
+        "1 teaspoon ground dry mustard",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Awesome BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/86149/absolutely-awesome-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-best-brownies.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-best-brownies.json
new file mode 100644
index 000000000..901301113
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-best-brownies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.",
+        "In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.",
+        "Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares."
+    ],
+    "ingredients": [
+        "1/2 cup butter, melted",
+        "1 cup white sugar",
+        "2 eggs",
+        "1/2 cup self-rising flour",
+        "1/3 cup unsweetened cocoa powder",
+        "1/4 teaspoon salt",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Best Brownies",
+    "url": "http://allrecipes.com/recipe/25010/absolutely-best-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-baked-root-veget.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-baked-root-veget.json
new file mode 100644
index 000000000..81876da52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-baked-root-veget.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.",
+        "Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more."
+    ],
+    "ingredients": [
+        "1 pound new potatoes, halved",
+        "1/2 large rutabaga, peeled and cubed",
+        "1 large sweet potato, peeled and cubed",
+        "2 large parsnips, peeled and cubed",
+        "2 large carrots, peeled and cubed",
+        "3 tablespoons olive oil",
+        "3 tablespoons sweet red chili sauce",
+        "1 1/2 teaspoons onion powder",
+        "1 1/2 teaspoons garlic powder",
+        "1 tablespoon steak seasoning",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Delicious Baked Root Vegetables",
+    "url": "http://allrecipes.com/recipe/149763/absolutely-delicious-baked-root-veget/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-green-bean-casse.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-green-bean-casse.json
new file mode 100644
index 000000000..04dd667c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-green-bean-casse.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.",
+        "Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.",
+        "Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.",
+        "Bake in the preheated oven until the cheese melts, about 15 minutes."
+    ],
+    "ingredients": [
+        "2 (12 ounce) packages frozen French cut green beans",
+        "8 ounces crimini mushrooms, quartered",
+        "3 tablespoons butter",
+        "1 small onion, halved and thinly sliced",
+        "1 tablespoon chopped fresh parsley",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon lemon zest",
+        "1/2 teaspoon salt",
+        "1 pinch ground black pepper",
+        "1/2 cup milk",
+        "1 cup sour cream",
+        "1/2 cup shredded Cheddar cheese",
+        "1 (2.8 ounce) can canned French fried onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Delicious Green Bean Casserole from Scratch",
+    "url": "http://allrecipes.com/recipe/94570/absolutely-delicious-green-bean-casse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-scratch-cake.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-scratch-cake.json
new file mode 100644
index 000000000..2385bb830
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-scratch-cake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.",
+        "Make cake batter as directed on box. Pour into prepared pan.",
+        "Mix together ricotta, eggs, vanilla, and cinnamon or lemon juice. Pour mixture over cake batter, but do not mix it in.",
+        "Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "4 cups ricotta cheese",
+        "4 eggs",
+        "4 teaspoons vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "1 (16 ounce) package frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Delicious 'Scratch' Cake!",
+    "url": "http://allrecipes.com/recipe/7595/absolutely-delicious-scratch-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-stuffed-calamari.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-stuffed-calamari.json
new file mode 100644
index 000000000..e582058d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-delicious-stuffed-calamari.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.",
+        "In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13 inch baking dish. Set aside.",
+        "Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.",
+        "Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine."
+    ],
+    "ingredients": [
+        "12 calamari tubes",
+        "2 green onions, finely chopped",
+        "6 cloves garlic, minced",
+        "1/2 pound chopped cooked shrimp meat",
+        "1/2 pound cooked crabmeat, diced",
+        "1 tablespoon lemon juice",
+        "3/4 cup butter",
+        "12 ounces cream cheese, cut into cubes",
+        "2 cloves garlic, minced",
+        "3 cups milk",
+        "10 ounces freshly grated Parmesan cheese",
+        "1 pinch ground black pepper",
+        "3/4 cup freshly grated Romano cheese",
+        "1 (8 ounce) package linguine pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Delicious Stuffed Calamari",
+    "url": "http://allrecipes.com/recipe/63248/absolutely-delicious-stuffed-calamari/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-excellent-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-excellent-oatmeal-cookies.json
new file mode 100644
index 000000000..51097106e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-excellent-oatmeal-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.",
+        "Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "2 cups brown sugar",
+        "3 eggs",
+        "1 cup sour milk",
+        "1 teaspoon vanilla extract",
+        "3 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "2 cups rolled oats",
+        "1 cup chopped walnuts",
+        "1 cup raisins",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Excellent Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/16489/absolutely-excellent-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-fabulous-greekhouse-dress.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-fabulous-greekhouse-dress.json
new file mode 100644
index 000000000..296416370
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-fabulous-greekhouse-dress.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature."
+    ],
+    "ingredients": [
+        "1 1/2 quarts olive oil",
+        "1/3 cup garlic powder",
+        "1/3 cup dried oregano",
+        "1/3 cup dried basil",
+        "1/4 cup pepper",
+        "1/4 cup salt",
+        "1/4 cup onion powder",
+        "1/4 cup Dijon-style mustard",
+        "2 quarts red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Fabulous Greek/House Dressing",
+    "url": "http://allrecipes.com/recipe/36520/absolutely-fabulous-greekhouse-dress/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-fabulous-portobello-mushro.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-fabulous-portobello-mushro.json
new file mode 100644
index 000000000..c6f23dea3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-fabulous-portobello-mushro.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.",
+        "In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.",
+        "Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.",
+        "Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately."
+    ],
+    "ingredients": [
+        "1 pound cheese tortellini",
+        "2 large portobello mushrooms",
+        "1/4 cup white wine",
+        "1 tablespoon chopped fresh parsley",
+        "2 cloves garlic, minced",
+        "8 ounces Alfredo-style pasta sauce",
+        "salt and pepper to taste",
+        "1/3 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Fabulous Portobello Mushroom Tortellini",
+    "url": "http://allrecipes.com/recipe/17130/absolutely-fabulous-portobello-mushro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-perfect-palak-paneer.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-perfect-palak-paneer.json
new file mode 100644
index 000000000..6c648984d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-perfect-palak-paneer.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown.   Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess).  Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total.  Remove from heat and allow to cool slightly.",
+        "Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste).  Blend for 15 to 30 seconds, or until the spinach is finely chopped.  Pour back into the saucepan and keep warm over low heat.",
+        "In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach.  Cook for 10 minutes on low heat.  Season with salt to taste."
+    ],
+    "ingredients": [
+        "6 tablespoons olive oil",
+        "2 cloves garlic, chopped",
+        "1 tablespoon grated fresh ginger root",
+        "2 dried red chile peppers",
+        "1/2 cup finely chopped onion",
+        "2 teaspoons ground cumin",
+        "1 teaspoon ground coriander",
+        "1 teaspoon ground turmeric",
+        "3/4 cup sour cream",
+        "3 pounds fresh spinach, torn",
+        "1 large tomato, quartered",
+        "4 sprigs fresh cilantro leaves",
+        "8 ounces ricotta cheese",
+        "coarse sea salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Perfect Palak Paneer",
+    "url": "http://allrecipes.com/recipe/20312/absolutely-perfect-palak-paneer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-sinful-chocolate-chocolate.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-sinful-chocolate-chocolate.json
new file mode 100644
index 000000000..16d26b057
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-sinful-chocolate-chocolate.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.",
+        "In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container."
+    ],
+    "ingredients": [
+        "2 1/2 (1 ounce) squares unsweetened chocolate",
+        "1/2 cup butter",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1 1/4 cups white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "2/3 cup sour cream",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Sinful Chocolate Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/19278/absolutely-sinful-chocolate-chocolate/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-chocolate-chip-co.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-chocolate-chip-co.json
new file mode 100644
index 000000000..e48e339ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-chocolate-chip-co.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter flavored shortening",
+        "3/4 cup white sugar",
+        "3/4 cup brown sugar",
+        "2 eggs",
+        "2 teaspoons Mexican vanilla extract",
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "2 cups milk chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely the Best Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/17209/absolutely-the-best-chocolate-chip-co/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-nacho-dip-ever.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-nacho-dip-ever.json
new file mode 100644
index 000000000..85c432c2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-nacho-dip-ever.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.",
+        "In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.",
+        "Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup sour cream",
+        "1/2 cup mayonnaise",
+        "1/4 cup cocktail sauce",
+        "1 cup mild salsa",
+        "3/4 cup diced green onion",
+        "3/4 cup diced red bell pepper",
+        "3/4 cup diced green bell pepper",
+        "2 cups shredded Cheddar cheese",
+        "2 cups shredded lettuce",
+        "1 cucumber, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely the Best Nacho Dip Ever",
+    "url": "http://allrecipes.com/recipe/24927/absolutely-the-best-nacho-dip-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-rich-and-creamy-b.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-rich-and-creamy-b.json
new file mode 100644
index 000000000..3b27b9b01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-rich-and-creamy-b.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "2 1/2 ounces blue cheese",
+        "3 tablespoons buttermilk",
+        "3 tablespoons sour cream",
+        "2 tablespoons mayonnaise",
+        "2 teaspoons white wine vinegar",
+        "1/4 teaspoon sugar",
+        "1/8 teaspoon garlic powder",
+        "salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!",
+    "url": "http://allrecipes.com/recipe/58745/absolutely-the-best-rich-and-creamy-b/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-shrimp-scampi.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-shrimp-scampi.json
new file mode 100644
index 000000000..031a4e012
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-the-best-shrimp-scampi.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.",
+        "In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.",
+        "In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.",
+        "Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.",
+        "Place the serving dish of shrimp in a preheated broiler for about 2 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/4 teaspoon cayenne pepper",
+        "1 1/2 pounds fresh shrimp, shelled and deveined without tails",
+        "1/2 cup olive oil",
+        "4 cloves garlic, minced",
+        "1 shallot, chopped",
+        "1/2 cup fresh parsley, minced",
+        "1/2 teaspoon dried oregano, crushed",
+        "2 tablespoons white wine",
+        "2 tablespoons brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely The Best Shrimp Scampi",
+    "url": "http://allrecipes.com/recipe/23194/absolutely-the-best-shrimp-scampi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-ultimate-marinade.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-ultimate-marinade.json
new file mode 100644
index 000000000..b95781cf1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-ultimate-marinade.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.",
+        "In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired."
+    ],
+    "ingredients": [
+        "2 tablespoons sesame seeds",
+        "1 bunch green onions, chopped",
+        "8 cloves garlic, minced",
+        "2 tablespoons tahini",
+        "1/2 cup soy sauce",
+        "1/2 cup white sugar",
+        "1/4 cup red wine vinegar",
+        "1/2 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Ultimate Marinade",
+    "url": "http://allrecipes.com/recipe/48125/absolutely-ultimate-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-ultimate-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-ultimate-potato-soup.json
new file mode 100644
index 000000000..9b807ad65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-ultimate-potato-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.",
+        "Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.",
+        "In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste."
+    ],
+    "ingredients": [
+        "1 pound bacon, chopped",
+        "2 stalks celery, diced",
+        "1 onion, chopped",
+        "3 cloves garlic, minced",
+        "8 potatoes, peeled and cubed",
+        "4 cups chicken stock, or enough to cover potatoes",
+        "3 tablespoons butter",
+        "1/4 cup all-purpose flour",
+        "1 cup heavy cream",
+        "1 teaspoon dried tarragon",
+        "3 teaspoons chopped fresh cilantro",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Ultimate Potato Soup",
+    "url": "http://allrecipes.com/recipe/13218/absolutely-ultimate-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/absolutely-wonderful-chicken-vegetabl.json b/serverless-fleets/data/input/inferencing/recipes/absolutely-wonderful-chicken-vegetabl.json
new file mode 100644
index 000000000..98ab670ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/absolutely-wonderful-chicken-vegetabl.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Put chicken, onion, and garlic in a large stockpot with enough water to cover; bring to a boil. Cook until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Drain and reserve liquid. Set chicken aside to cool. Remove and discard bones from chicken. Chop the chicken meat.",
+        "Put tomatoes in a large stockpot with enough water to just cover; add carrots, potatoes, zucchinis, yellow squash, green bell pepper, yellow bell pepper, red bell pepper, and chayote squash. Bring the water to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.",
+        "Pour reserved chicken stock into the pot. Stir chopped chicken, cilantro, and tomato bouillon into the liquid. Bring the mixture to a simmer and cook another 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 whole chicken",
+        "1 onion, sliced",
+        "2 cloves garlic, minced, or more to taste",
+        "10 roma (plum) tomatoes, quartered",
+        "7 carrots, chopped",
+        "4 potatoes, chopped",
+        "3 zucchinis, chopped",
+        "3 yellow squash, chopped",
+        "1 large green bell pepper, chopped",
+        "1 large yellow bell pepper, chopped",
+        "1 large red bell pepper, chopped",
+        "1 chayote squash, chopped",
+        "2 tablespoons chopped fresh cilantro, or to taste (optional)",
+        "1 tablespoon tomato bouillon with chicken flavoring (such as Knorr\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Absolutely Wonderful Chicken Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/232939/absolutely-wonderful-chicken-vegetabl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/abstinence-on-the-beach.json b/serverless-fleets/data/input/inferencing/recipes/abstinence-on-the-beach.json
new file mode 100644
index 000000000..05c459789
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/abstinence-on-the-beach.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.",
+        "Chill at least 2 hours. Serve in punch bowl or pitcher."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can frozen concentrated grapefruit juice",
+        "1 (12 fluid ounce) can frozen cranberry juice concentrate",
+        "1/4 cup coconut milk",
+        "9 cups cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Abstinence on the Beach",
+    "url": "http://allrecipes.com/recipe/19955/abstinence-on-the-beach/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/academy-award-scallops.json b/serverless-fleets/data/input/inferencing/recipes/academy-award-scallops.json
new file mode 100644
index 000000000..99abdf6b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/academy-award-scallops.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium heat until very hot. Season the scallops with the salt, pepper, and garlic powder. Cook the scallops in the hot oil until evenly browned, about 2 minutes per side. Remove the scallops and set aside.",
+        "Melt the butter in a clean skillet over medium heat. Cook the green onions and orange zest in the butter for 1 minute. Stir in the wine and then the cream; bring to a boil while stirring and continue cooking until the sauce thickens, 4 to 5 minutes. Add the scallops to the sauce, reduce heat to medium-low, and simmer together until the scallops are heated through, about 5 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 pounds sea scallops",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 teaspoon garlic powder",
+        "3 tablespoons butter",
+        "3 green onions, chopped",
+        "2 tablespoons grated orange zest",
+        "1/2 cup dry white wine",
+        "1 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Academy Award Scallops",
+    "url": "http://allrecipes.com/recipe/137655/academy-award-scallops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acai-berry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/acai-berry-smoothie.json
new file mode 100644
index 000000000..559601150
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acai-berry-smoothie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Blend orange juice, banana, acai pulp, and sugar together in a blender until smooth."
+    ],
+    "ingredients": [
+        "2 cups orange juice",
+        "1 banana, sliced",
+        "1/2 cup acai berry pulp",
+        "1 pinch white sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acai Berry Smoothie",
+    "url": "http://allrecipes.com/recipe/244627/acai-berry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acai-bowl-with-berries-and-coconut.json b/serverless-fleets/data/input/inferencing/recipes/acai-bowl-with-berries-and-coconut.json
new file mode 100644
index 000000000..be4f07444
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acai-bowl-with-berries-and-coconut.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a blender, combine the acai puree, almond milk and maple syrup until the mixture forms a smooth puree. Pour the acai mixture into a bowl Arrange the blueberries and raspberries on top. Sprinkle with the coconut and serve immediately. Serves 1.",
+        "Williams Sonoma Test Kitchen"
+    ],
+    "ingredients": [
+        "2/3 cup (7 oz./220 g) frozen acai puree",
+        "1/2 cup (4 fl. oz./125 ml) almond milk",
+        "2 Tbs. maple syrup",
+        "1/4 cup (1 oz./30 g) fresh blueberries",
+        "1/4 cup (1 oz./30 g) fresh raspberries",
+        "2 Tbs. unsweetened toasted coconut flakes or shredded coconut"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Acai Bowl with Berries and Coconut",
+    "url": "http://www.williams-sonoma.com/recipe/acai-bowl-with-berries-and-coconut.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acai-bowl.json b/serverless-fleets/data/input/inferencing/recipes/acai-bowl.json
new file mode 100644
index 000000000..6b5fbe4ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acai-bowl.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place acai sorbet in a bowl and top with a layer of granola. Line strawberries and bananas on granola layer and top with coconut and a drizzle of honey."
+    ],
+    "ingredients": [
+        "1 cup acai berry sorbet",
+        "2 tablespoons granola, or as desired",
+        "4 strawberries, sliced",
+        "1 banana",
+        "2 teaspoons unsweetened coconut flakes, or as desired",
+        "1 teaspoon honey, or as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acai Bowl",
+    "url": "http://allrecipes.com/recipe/244353/acai-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acai-papaya-bowl.json b/serverless-fleets/data/input/inferencing/recipes/acai-papaya-bowl.json
new file mode 100644
index 000000000..4586e03f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acai-papaya-bowl.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Halve and seed papaya. Scoop out a little extra meat to create a bowl shape.",
+        "Blend 1 banana, acai pulp, and orange juice together in a blender until smooth; divide mixture between papaya bowls and top with granola and remaining 1/2 banana."
+    ],
+    "ingredients": [
+        "1 large fresh papaya",
+        "1 1/2 bananas, sliced, divided",
+        "8 ounces frozen acai pulp (such as Sambazon \u00ae",
+        "3 fluid ounces orange juice",
+        "1/2 cup granola, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acai Papaya Bowl",
+    "url": "http://allrecipes.com/recipe/244628/acai-papaya-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acapulco-chicken-202.json b/serverless-fleets/data/input/inferencing/recipes/acapulco-chicken-202.json
new file mode 100644
index 000000000..7eeea999b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acapulco-chicken-202.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Boil broth and pickling spice in heavy large saucepan 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili.",
+        "Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.",
+        "Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.(Can be prepared 1 day ahead.)",
+        "Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as 'pushers'."
+    ],
+    "ingredients": [
+        "2 cups canned unsalted chicken broth, defatted",
+        "2 tablespoons pickling spice",
+        "1 pound boneless skinless chicken breast halves, well trimmed",
+        "1 onion, halved, thinly sliced",
+        "1/3 cup rice wine vinegar",
+        "3 large garlic cloves, minced",
+        "1 tablespoon olive oil",
+        "2 teaspoons ground cumin",
+        "1/2 red bell pepper, sliced",
+        "1/2 yellow bell pepper, sliced",
+        "2 tablespoons minced jalape\u00f1o chili with seeds",
+        "1/4 cup fresh cilantro leaves",
+        "Baked (no oil) tortilla chips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Herb",
+        "Poultry",
+        "Vegetable",
+        "Freeze/Chill",
+        "Low Fat",
+        "Cinco de Mayo"
+    ],
+    "title": "Acapulco Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/acapulco-chicken-202"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acapulco-chicken.json b/serverless-fleets/data/input/inferencing/recipes/acapulco-chicken.json
new file mode 100644
index 000000000..dd6dfcc4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acapulco-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.",
+        "In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more."
+    ],
+    "ingredients": [
+        "2 skinless, boneless chicken breast halves - cut into bite-size pieces",
+        "1 tablespoon chili powder, divided",
+        "salt and pepper to taste",
+        "1 tablespoon olive oil",
+        "1 cup chopped green bell pepper",
+        "1/2 cup chopped onion",
+        "2 jalapeno peppers, seeded and minced",
+        "1 large tomato, cut into chunks",
+        "10 drops hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acapulco Chicken",
+    "url": "http://allrecipes.com/recipe/19123/acapulco-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acapulco-margarita-grouper.json b/serverless-fleets/data/input/inferencing/recipes/acapulco-margarita-grouper.json
new file mode 100644
index 000000000..179ad854d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acapulco-margarita-grouper.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.",
+        "Preheat the grill for high heat.",
+        "In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.",
+        "Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.",
+        "Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve."
+    ],
+    "ingredients": [
+        "4 (6 ounce) grouper fillets",
+        "1/3 cup tequila",
+        "1/2 cup orange liqueur",
+        "3/4 cup fresh lime juice",
+        "1 teaspoon salt",
+        "3 large cloves garlic, peeled",
+        "4 tablespoons olive oil",
+        "3 medium tomatoes, diced",
+        "1 medium onion, chopped",
+        "1 small jalapeno, seeded and minced",
+        "4 tablespoons chopped fresh cilantro",
+        "1 pinch white sugar",
+        "salt to taste",
+        "1 tablespoon olive oil",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acapulco Margarita Grouper",
+    "url": "http://allrecipes.com/recipe/12869/acapulco-margarita-grouper/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/accidental-chicken-14529.json b/serverless-fleets/data/input/inferencing/recipes/accidental-chicken-14529.json
new file mode 100644
index 000000000..a33be3faa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/accidental-chicken-14529.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "With a mortar and pestle crush together zest, garlic, and coriander seeds. Add remaining spice rub ingredients and pepper to taste and crush to form a paste.",
+        "Put chicken pieces in a bowl or large sealable container and coat with spice rub. Marinate chicken, covered and chilled, at least 2 hours and up to 1 day. Preheat oven to 400\u00b0F and bring chicken to room temperature.",
+        "Halve onion and cut into 1/4-inch-thick slices. Halve eggplant lengthwise and cut into 1/4-inch-thick slices. Peel and quarter turnip. Cut turnip into 1/4-inch-thick slices. Crush garlic with flat side of a large knife and peel potatoes. Halve potatoes and cut into 1/4-inch-thick slices. In a large roasting pan toss vegetables with oil, rosemary, and salt and pepper to taste and spread in one layer. Top vegetables with chicken, skin sides up, and roast in middle of oven 50 to 60 minutes, or until cooked through."
+    ],
+    "ingredients": [
+        "1 teaspoon finely grated fresh lemon zest",
+        "1 large garlic clove",
+        "1/4 teaspoon coriander seeds",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon chili powder",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon cinnamon",
+        "1/2 teaspoon salt",
+        "1 tablespoon extra-virgin olive oil",
+        "3- to 3 1/2-pound chicken, cut into 8 pieces",
+        "1 large onion",
+        "1 long thin Asian eggplant",
+        "1 large white turnip",
+        "5 large garlic cloves",
+        "4 medium boiling potatoes",
+        "2 tablespoons extra-virgin olive oil",
+        "2 to 3 fresh rosemary sprigs or 1/2 teaspoon crumbled dried"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Herb",
+        "Potato",
+        "Poultry",
+        "Vegetable",
+        "Bake",
+        "Roast",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Accidental Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/accidental-chicken-14529"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/accidental-fish.json b/serverless-fleets/data/input/inferencing/recipes/accidental-fish.json
new file mode 100644
index 000000000..6d1d5b501
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/accidental-fish.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C).",
+        "Rub the mahi mahi fillets with the olive oil and lay into a baking dish.",
+        "Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.",
+        "While the mahi mahi bakes, melt the butter in a saucepan over medium heat.",
+        "Stir the garlic, lemon juice, and hot sauce into the melted butter; simmer together for 1 minute. Add the tomato and green onion to the butter mixture; cook and stir until hot. Spoon over the baked fish to serve."
+    ],
+    "ingredients": [
+        "2 (4 ounce) fillets mahi mahi",
+        "2 teaspoons olive oil",
+        "1/2 cup salted butter",
+        "1 clove garlic, minced",
+        "1 tablespoon lemon juice",
+        "2 drops Louisiana-style hot sauce, or to taste",
+        "1 roma tomato, seeded and chopped (optional)",
+        "1 green onion, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Accidental Fish",
+    "url": "http://allrecipes.com/recipe/220121/accidental-fish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/accidental-grilled-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/accidental-grilled-chicken-salad.json
new file mode 100644
index 000000000..a247b31d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/accidental-grilled-chicken-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.",
+        "Preheat a grill for high heat.",
+        "Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.",
+        "In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F293813.jpg",
+    "ingredients": [
+        "4  boneless, skinless chicken breast halves",
+        "2 tablespoons lemon juice",
+        "2 tablespoons olive oil",
+        "2 teaspoons lemon pepper",
+        "2  Vidalia onions, thickly sliced",
+        "4 large mushroom caps, chopped",
+        "1 cup mayonnaise",
+        "hot sauce to taste (optional)",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Accidental Grilled Chicken Salad",
+    "url": "http://allrecipes.com/recipe/30485/accidental-grilled-chicken-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/accidental-spicy-spinach-shells.json b/serverless-fleets/data/input/inferencing/recipes/accidental-spicy-spinach-shells.json
new file mode 100644
index 000000000..ac8a9be26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/accidental-spicy-spinach-shells.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water until cooked through but firm to the bite, 12 minutes. Drain.",
+        "Cook sausage in a large skillet over medium heat until completely browned, 5 to 7 minutes.",
+        "Melt Monterey Jack cheese in a saucepan over medium-low heat, 2 to 3 minutes. Stir spinach, tomato, onion, and bell pepper into the cheese; cook until hot, 2 to 3 minutes. Remove from heat and cool slightly.",
+        "Spoon sausage, Monterey Jack cheese mixture, and ricotta cheese into the pasta shells; arrange in a 9x13-inch baking dish. Pour tomato sauce over the stuffed shells.",
+        "Bake in preheated oven until the sauce is hot and bubbling, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package pasta shells",
+        "4 spicy Italian sausages, casings removed",
+        "1 (16 ounce) package shredded Monterey Jack cheese",
+        "1 1/2 cups chopped fresh spinach",
+        "1/2 large tomato, diced",
+        "1/2 onion, diced",
+        "1/4 cup diced red bell pepper",
+        "1 (16 ounce) container ricotta cheese",
+        "1 (26 ounce) jar tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Accidental Spicy Spinach Shells",
+    "url": "http://allrecipes.com/recipe/232853/accidental-spicy-spinach-shells/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/accras-de-morue-11455.json b/serverless-fleets/data/input/inferencing/recipes/accras-de-morue-11455.json
new file mode 100644
index 000000000..aa9cfb497
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/accras-de-morue-11455.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "In a large bowl let the salt cod soak in enough cold water to cover it by 3 inches, changing the water several times, for an least 8 hours or overnight. Drain the salt cod well in a sieve and in a food processor pur\u00e9e it. Add the flour, the milk, the egg, the baking powder, the allspice, and the garlic and blend the mixture well. Transfer the mixture to a bowl and stir in the chili, the scallions, and the coriander. In a deep fryer or large deep skillet heat 1 1/2 inches of the oil to 360\u00b0F. on a deep-fat thermometer and in it fry teaspoons of the mixture in batches, stirring and turning them occasionally, for 1 to 2 minutes, or until they are golden and cooked through. Transfer the fritters as they are fried with a slotted spoon to paper towels to drain. The fritters may be made 2 days in advance and kept covered and chilled. Reheat the fritters on a rack in a shallow roasting pan in a preheated 450\u00b0F. oven for 5 minutes. Serve the fritters with the sauce.",
+        "In a heatproof bowl combine the onion, the scallions, the bell pepper, the garlic, the chili, the salt, and the thyme. In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool. Stir in the lime juice and the oil. The sauce may be made 2 days in advance and kept covered and chilled. Let the sauce come to room temperature, stir in the chopped coriander, and garnish the sauce with the coriander sprigs. Makes about 2 cups."
+    ],
+    "ingredients": [
+        "1/2 pound skinless boneless salt cod, cut into 2-inch pieces and rinsed",
+        "1 cup all-purpose flour",
+        "1/4 cup milk",
+        "1 large egg",
+        "3/4 teaspoon double-acting baking powder",
+        "a rounded 1/4 teaspoon ground allspice",
+        "2 garlic cloves, minced",
+        "a 4-inch-long fresh hot red or green chili, seeded and minced (wear rubber gloves)",
+        "3 scallions, chopped fine",
+        "1 tablespoon finely chopped fresh coriander if desired",
+        "vegetable oil for deep-frying",
+        "sauce chien as an accompaniment (Caribbean Spicy Dipping Sauce)",
+        "1 small onion, minced",
+        "3 scallions, minced",
+        "1/3 cup minced red bell pepper",
+        "2 garlic cloves, minced",
+        "1 Scotch bonnet or haba\u00f1ero chili, seeded and minced (wear rubber gloves), or 1 teaspoon Scotch Bonnet Pepper Sauce*",
+        "1 teaspoon salt",
+        "1/4 teaspoon dried thyme, crumbled",
+        "7/8 cup water",
+        "2 tablespoons white-wine vinegar",
+        "1/4 cup fresh lime juice",
+        "2 tablespoons vegetables oil",
+        "2 tablespoons chopped fresh coriander, or to taste, plus a coriander sprigs for garnish if desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pepper",
+        "Appetizer",
+        "Side",
+        "Fry",
+        "Cod",
+        "Gourmet"
+    ],
+    "title": "Accras de Morue",
+    "url": "http://www.epicurious.com/recipes/food/views/accras-de-morue-11455"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aces-bbq-sauce-for-grilling.json b/serverless-fleets/data/input/inferencing/recipes/aces-bbq-sauce-for-grilling.json
new file mode 100644
index 000000000..270bfe22a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aces-bbq-sauce-for-grilling.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir the vinegar, mustard, margarine, salt, black pepper, red pepper flakes, garlic, and sugar together in a saucepan over medium-high heat until the mixture comes to a boil. Reduce heat to medium-low and simmer until thickened, about 25 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups distilled white vinegar",
+        "3/4 cup prepared yellow mustard",
+        "1/4 cup margarine",
+        "2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "2 teaspoons crushed red pepper flakes",
+        "1 clove garlic, minced",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ace's BBQ Sauce for Grilling",
+    "url": "http://allrecipes.com/recipe/214874/aces-bbq-sauce-for-grilling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/achiote-chicken-skewers-with-guava-sauce-105554.json b/serverless-fleets/data/input/inferencing/recipes/achiote-chicken-skewers-with-guava-sauce-105554.json
new file mode 100644
index 000000000..2dca001c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/achiote-chicken-skewers-with-guava-sauce-105554.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add chicken; stir to coat. Cover and refrigerate chicken overnight.",
+        "Preheat oven to 400\u00b0F. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies. Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)",
+        "Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately."
+    ],
+    "ingredients": [
+        "1 1/2 cups fresh lime juice (12 limes)",
+        "3 garlic cloves, minced",
+        "2 teaspoons achiote paste*",
+        "1 teaspoon dried oregano leaves",
+        "1 teaspoon ground cumin",
+        "1 1/2 pounds skinless boneless chicken thigh meat, cut into 1-inch pieces",
+        "2 jalape\u00f1o chilies",
+        "1 20-ounce jar guava shells in syrup,* strained, 5 tablespoons syrup reserved, shells pureed",
+        "1 tablespoon chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Garlic",
+        "Marinate",
+        "Lime",
+        "Grill/Barbecue",
+        "Guava",
+        "Jalape\u00f1o"
+    ],
+    "title": "Achiote Chicken Skewers with Guava Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/achiote-chicken-skewers-with-guava-sauce-105554"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/achiote-paste.json b/serverless-fleets/data/input/inferencing/recipes/achiote-paste.json
new file mode 100644
index 000000000..8753697db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/achiote-paste.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.",
+        "In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila."
+    ],
+    "ingredients": [
+        "5 tablespoons achiote (annatto) seeds",
+        "2 teaspoons cumin seeds",
+        "1 tablespoon black peppercorns",
+        "8 whole allspice berries",
+        "1/2 teaspoon whole cloves",
+        "3 habanero peppers, seeded",
+        "1/2 cup orange juice",
+        "1/2 cup white vinegar",
+        "8 cloves garlic",
+        "2 tablespoons salt",
+        "5 lemons, juiced",
+        "1 teaspoon premium tequila"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Achiote Paste",
+    "url": "http://allrecipes.com/recipe/70629/achiote-paste/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acini-di-pepe-salad.json b/serverless-fleets/data/input/inferencing/recipes/acini-di-pepe-salad.json
new file mode 100644
index 000000000..bd657a070
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acini-di-pepe-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.",
+        "In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.",
+        "The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served."
+    ],
+    "ingredients": [
+        "1 cup acini di pepe pasta",
+        "1 (20 ounce) can crushed pineapple, drained with juice reserved",
+        "1 (15 ounce) can mandarin oranges, drained with liquid reserved",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "7 ounces miniature marshmallows",
+        "1 cup white sugar",
+        "2 eggs, beaten",
+        "1/2 teaspoon salt",
+        "3 tablespoons all-purpose flour",
+        "1 (10 ounce) jar maraschino cherries, drained (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acini di Pepe Salad",
+    "url": "http://allrecipes.com/recipe/15294/acini-di-pepe-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acme-hot-fudge-sundaes-107100.json b/serverless-fleets/data/input/inferencing/recipes/acme-hot-fudge-sundaes-107100.json
new file mode 100644
index 000000000..c9614ab6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acme-hot-fudge-sundaes-107100.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Whisk first 3 ingredients in medium saucepan to blend. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks and sugar in bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil). Stir in brandy; chill until cold.",
+        "Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm.",
+        "Whisk cocoa powder and sugar in heavy large saucepan to blend. Gradually whisk in water and espresso powder. Whisk over medium heat until mixture comes to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in bourbon. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat until just pourable.)",
+        "Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves. Add cherries; simmer until liquid is almost evaporated, about 20 minutes.",
+        "Divide half of hot fudge sauce among 8 cups. Top with a few cherries, then scoop of ice cream. Repeat layering with ice cream, sauce, and cherries. Top each with whipped cream and serve."
+    ],
+    "ingredients": [
+        "2 1/4 cups whipping cream",
+        "1 cup whole milk",
+        "1/4 cup malted milk powder",
+        "1 vanilla bean, split lengthwise",
+        "5 large egg yolks",
+        "3/4 cup sugar",
+        "2 tablespoons brandy",
+        "1 cup unsweetened cocoa powder",
+        "1/2 cup sugar",
+        "1 cup water",
+        "1 tablespoon instant espresso powder or instant coffee powder",
+        "10 ounces bittersweet or semisweet chocolate, chopped",
+        "1/2 cup bourbon",
+        "1 1/2 cups Merlot",
+        "1/4 cup sugar",
+        "1 cup dried tart cherries",
+        "Sweetened whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Coffee",
+        "Milk/Cream",
+        "Ice Cream Machine",
+        "Chocolate",
+        "Dessert",
+        "Frozen Dessert",
+        "Cherry",
+        "Brandy",
+        "Red Wine",
+        "Summer",
+        "Simmer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Acme Hot Fudge Sundaes",
+    "url": "http://www.epicurious.com/recipes/food/views/acme-hot-fudge-sundaes-107100"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-candy-cookies.json b/serverless-fleets/data/input/inferencing/recipes/acorn-candy-cookies.json
new file mode 100644
index 000000000..1b8de2862
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-candy-cookies.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon prepared chocolate frosting",
+        "24 milk chocolate candy kisses (such as Hershey's Kisses\u00ae), unwrapped",
+        "24 mini vanilla wafer cookies (such as Nilla\u00ae)",
+        "24 butterscotch chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Candy Cookies",
+    "url": "http://allrecipes.com/recipe/216459/acorn-candy-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-magic-delights.json b/serverless-fleets/data/input/inferencing/recipes/acorn-magic-delights.json
new file mode 100644
index 000000000..b78abaacc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-magic-delights.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended. Combine flour and baking powder, and stir into the butter mixture. Shape dough into 1 inch balls, and place onto ungreased cookie sheets. Flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.",
+        "Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheet to cool on wire racks.",
+        "In the top of a double boiler, melt chocolate chips, stirring frequently until smooth. Remove from heat; keep chocolate warm over water in the double boiler. Dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans. Allow cookies to set on waxed paper."
+    ],
+    "ingredients": [
+        "1 cup butter, melted",
+        "3/4 cup packed brown sugar",
+        "1 1/2 cups finely chopped pecans",
+        "2 1/2 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1 cup semisweet chocolate chips",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Magic Delights",
+    "url": "http://allrecipes.com/recipe/10798/acorn-magic-delights/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-butter.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-butter.json
new file mode 100644
index 000000000..eef752e1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-butter.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.",
+        "Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months."
+    ],
+    "ingredients": [
+        "3 acorn squash, halved and seeded",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground ginger",
+        "1/2 teaspoon ground cloves",
+        "2 1/4 cups brown sugar",
+        "1 (12 fluid ounce) can frozen apple juice concentrate, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash Butter",
+    "url": "http://allrecipes.com/recipe/213240/acorn-squash-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-dal-with-cashew-cilantro-rice.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-dal-with-cashew-cilantro-rice.json
new file mode 100644
index 000000000..2ddc2b545
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-dal-with-cashew-cilantro-rice.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "To make the dal, in a Balti dish or deep saut\u00e9 pan over medium heat, warm the vegetable oil. Add the onion and saut\u00e9 until softened, about 3 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring frequently, until fragrant, about 2 minutes. Add the squash, tomatoes, dried chile, lentils, 4 cups (32 fl. oz./1 l) water and a pinch of salt; stir to combine. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, until the squash and lentils are tender, about 30 minutes.",
+        "While the dal is cooking, make the rice: In a saucepan or Dutch oven over medium heat, melt the ghee. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the turmeric, cumin and salt and cook until fragrant, about 30 seconds more. Add the rice and stir to coat with the butter and spices. Cook, stirring occasionally, until the rice is toasted, about 3 minutes. Add 3 cups (24 fl. oz./750 ml) water and the bay leaf and cover the pan. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Remove the lid, fluff the rice with a fork and stir in the cashews and cilantro.",
+        "To serve, remove the dried chile from the dal and discard. Divide the dal and rice among individual plates and serve immediately. Serves 4.",
+        "Williams Sonoma Test Kitchen"
+    ],
+    "ingredients": [
+        "2 Tbs. vegetable oil",
+        "1 yellow onion, finely chopped",
+        "2 garlic cloves, minced",
+        "1 tsp. ground cumin",
+        "1 tsp. ground coriander",
+        "1/4 tsp. cayenne pepper",
+        "1 acorn squash, peeled, seeded and cut into 1 1/2-inch (4-cm) cubes",
+        "1 can (14 oz./440 g) crushed tomatoes",
+        "1 dried red chile",
+        "1 cup (7 oz./220 g) dried red lentils",
+        "Kosher salt and freshly ground black pepper",
+        "2 Tbs. ghee or unsalted butter",
+        "2 garlic cloves, minced",
+        "1/2 tsp. ground turmeric",
+        "1/2 tsp. ground cumin",
+        "1/2 tsp. kosher salt",
+        "2 cups (14 oz./440 g) basmati rice",
+        "1 bay leaf",
+        "1/2 cup (2 1/2 oz./75 g) coarsely chopped toasted cashews",
+        "1/2 cup (1/2 oz./15 g) fresh cilantro leaves"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Acorn Squash Dal with Cashew-Cilantro Rice",
+    "url": "http://www.williams-sonoma.com/recipe/acorn-squash-dal-with-cashew-cilantro-rice.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-gnocchi-with-parmesan-sa.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-gnocchi-with-parmesan-sa.json
new file mode 100644
index 000000000..793fbcd2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-gnocchi-with-parmesan-sa.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.",
+        "Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.",
+        "Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 acorn squash, halved and seeded",
+        "2 cloves garlic, pressed",
+        "1/2 teaspoon salt",
+        "1 egg",
+        "1 cup whole wheat flour",
+        "1 cup white flour",
+        "7 cups water",
+        "1 tablespoon salt",
+        "1 cube chicken bouillon",
+        "1 cup beer",
+        "1/3 teaspoon rubbed sage",
+        "1/4 teaspoon ground black pepper",
+        "1/4 cup cold unsalted butter, cut into small cubes",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc",
+    "url": "http://allrecipes.com/recipe/178033/acorn-squash-gnocchi-with-parmesan-sa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-ice-cream.json
new file mode 100644
index 000000000..e7e10ade0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-ice-cream.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place squash, pointed-side up, on a baking sheet.",
+        "Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.",
+        "Mash the squash meat in a bowl and measure 1 cup meat.",
+        "Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.",
+        "Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.",
+        "Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.",
+        "Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.",
+        "Stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream."
+    ],
+    "ingredients": [
+        "1 acorn squash",
+        "2 tablespoons butter",
+        "1 tablespoon water, or as needed",
+        "4 egg yolks",
+        "1/2 cup light brown sugar",
+        "2 cups heavy whipping cream",
+        "2 cups milk",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon ground allspice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash Ice Cream",
+    "url": "http://allrecipes.com/recipe/239443/acorn-squash-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-quiche.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-quiche.json
new file mode 100644
index 000000000..8b841f886
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-quiche.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place squash on a baking sheet. Grease a pie dish.",
+        "Bake squash in the preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Cool squash until able to touch, about 15 minutes; cut in half, remove seeds, and scoop meat into a bowl.",
+        "Mix squash, onion, turkey, eggs, pumpkin pie spice, and salt together in a bowl until smooth; pour into prepared pie dish.",
+        "Bake in the oven until edges become lighter in color and middle is set, 35 to 45 minutes."
+    ],
+    "ingredients": [
+        "2 acorn squash",
+        "1 red onion, chopped",
+        "1 cup chopped cooked turkey",
+        "4 eggs",
+        "1 tablespoon pumpkin pie spice",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash Quiche",
+    "url": "http://allrecipes.com/recipe/235676/acorn-squash-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-risotto.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-risotto.json
new file mode 100644
index 000000000..16da183ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-risotto.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes.",
+        "Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.",
+        "Pour vegetable broth into a saucepan; bring to a simmer over medium heat.",
+        "Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.",
+        "Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning.",
+        "Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes."
+    ],
+    "ingredients": [
+        "1 acorn squash, halved and seeded",
+        "1 tablespoon olive oil, or to taste",
+        "salt and ground black pepper to taste",
+        "1 pinch garlic powder",
+        "1 pinch dried rosemary, or to taste",
+        "2 (14 ounce) cans vegetable broth, or more to taste",
+        "1/4 cup butter, divided",
+        "1 yellow onion, chopped",
+        "1 cup Arborio rice",
+        "1/2 cup white wine",
+        "1 pinch Italian seasoning, or to taste",
+        "1/4 cup grated fontina cheese",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash Risotto",
+    "url": "http://allrecipes.com/recipe/254997/acorn-squash-risotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-tomato-hash.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-tomato-hash.json
new file mode 100644
index 000000000..298c7a5cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-tomato-hash.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place acorn squash cut-side down in a glass baking dish. Pierce the skin in a few places with a sharp knife. Pour in 1 inch water.",
+        "Cook squash in the microwave on high until tender, 10 to 15 minutes. Cool until easily handled, about 5 minutes. Scoop flesh into a large bowl; discard skin.",
+        "Preheat a large, heavy skillet over medium heat. Add olive oil. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Stir in diced tomatoes with their liquid; simmer until softened, 3 to 5 minutes. Stir in mushrooms; cook until softened, about 2 minutes.",
+        "Stir squash gradually into the skillet. Pour in red wine, stirring to loosen mixture. Add basil. Simmer, stirring occasionally, about 2 minutes. Spread spinach on top. Cover skillet; cook until wilted, 3 to 5 minutes. Stir spinach into the mixture. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 small acorn squash, halved and seeded",
+        "2 tablespoons olive oil",
+        "1 small onion, diced",
+        "2 cloves garlic, minced",
+        "1 (14.5 ounce) can diced tomatoes, undrained",
+        "4 ounces fresh mushrooms, chopped",
+        "3 tablespoons red wine",
+        "1 tablespoon dried basil",
+        "1/2 (5 ounce) bag fresh baby spinach, stems removed",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash-Tomato Hash",
+    "url": "http://allrecipes.com/recipe/254994/acorn-squash-tomato-hash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-apple.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-apple.json
new file mode 100644
index 000000000..38ec89824
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-apple.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes.  Pour off the boiling water and fill with cold water and let sit 5 minutes to cool.  When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys.  Slice the squash in half and remove the seeds and stem.  Then slice the halves into sections and finally cut into 1 inch chunks.",
+        "Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.",
+        "Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot."
+    ],
+    "ingredients": [
+        "1 acorn squash",
+        "2 apples, cored and sliced",
+        "1 tablespoon butter",
+        "2 tablespoons brown sugar",
+        "1 tablespoon finely chopped walnuts",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash with Apple",
+    "url": "http://allrecipes.com/recipe/82736/acorn-squash-with-apple/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-kale-and-sausage-51203850.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-kale-and-sausage-51203850.json
new file mode 100644
index 000000000..991739862
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-kale-and-sausage-51203850.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat oven to 375\u00b0. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes."
+    ],
+    "ingredients": [
+        "2 medium acorn squash, halved down the middle, seeds removed",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "Olive oil cooking spray",
+        "3 teaspoons olive oil, divided",
+        "8 ounces hot Italian turkey sausage, casings removed",
+        "1 large leek, white and light green parts only, halved and sliced",
+        "2 cloves garlic, finely chopped",
+        "4 cups tightly packed torn kale",
+        "1/3 cup reduced-sodium chicken broth",
+        "1/4 cup chopped walnuts",
+        "2 tablespoons grated fresh Parmesan",
+        "2 tablespoons panko breadcrumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Thanksgiving",
+        "Dinner",
+        "Sausage",
+        "Kale",
+        "Squash",
+        "Fall",
+        "Healthy",
+        "Self",
+        "Sugar Conscious"
+    ],
+    "title": "Acorn Squash with Kale and Sausage",
+    "url": "http://www.epicurious.com/recipes/food/views/acorn-squash-with-kale-and-sausage-51203850"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-rice-and-arugula-st.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-rice-and-arugula-st.json
new file mode 100644
index 000000000..171affa7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-rice-and-arugula-st.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.",
+        "While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.",
+        "Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.",
+        "When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve."
+    ],
+    "ingredients": [
+        "1/2 cup black (forbidden) rice",
+        "2 medium acorn squash",
+        "3 tablespoons walnut or extra virgin olive oil, divided",
+        "Sea salt to taste",
+        "1/2 yellow onion, finely chopped",
+        "2 ribs celery, finely chopped",
+        "1 teaspoon fennel seeds",
+        "3/4 cup chopped toasted walnuts, divided",
+        "1/3 cup golden raisins",
+        "1 teaspoon maple syrup",
+        "1 tablespoon white wine vinegar",
+        "2 cups baby arugula, or as needed",
+        "Salt and pepper to taste",
+        "Shaved Parmesan cheese, for garnish",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash with Rice and Arugula Stuffing",
+    "url": "http://allrecipes.com/recipe/244892/acorn-squash-with-rice-and-arugula-st/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-spinach-and-ricotta.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-spinach-and-ricotta.json
new file mode 100644
index 000000000..ccab35fc9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-spinach-and-ricotta.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.",
+        "Bake in the preheated oven until toasted, about 5 minutes.",
+        "Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.",
+        "Bake squash in the preheated oven until mostly tender, about 30 minutes. Drain water and turn squash over. Cut a shallow X into the flesh of each half.",
+        "Mix toasted almonds, spinach, ricotta cheese, brown rice, 1/4 cup Parmesan cheese, garlic powder, nutmeg, and sage together in a bowl. Stir in half-and-half gently until filling is moist but still dry enough to hold its shape. Season with salt and pepper.",
+        "Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.",
+        "Bake until golden brown on top, about 20 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons slivered almonds",
+        "1 (2 pound) acorn squash, halved and seeded",
+        "1 tablespoon walnut oil",
+        "ground black pepper, or to taste",
+        "3 cups fresh baby spinach, chopped",
+        "1 1/2 cups ricotta cheese",
+        "1 cup cooked brown rice, or more to taste",
+        "1/4 cup grated Parmesan cheese",
+        "1/2 teaspoon garlic powder, or to taste",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground sage",
+        "1/4 cup half-and-half, or as needed",
+        "salt to taste",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash with Spinach and Ricotta",
+    "url": "http://allrecipes.com/recipe/254996/acorn-squash-with-spinach-and-ricotta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-sweet-spicy-sausage.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-sweet-spicy-sausage.json
new file mode 100644
index 000000000..b6485ba0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-sweet-spicy-sausage.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.",
+        "Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes."
+    ],
+    "ingredients": [
+        "2 acorn squash, halved and seeded",
+        "2 tablespoons olive oil",
+        "1 1/2 pounds spicy turkey sausage, casings removed",
+        "1 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash with Sweet Spicy Sausage",
+    "url": "http://allrecipes.com/recipe/186509/acorn-squash-with-sweet-spicy-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-wild-mushroom-cranberry-stuffing-1042.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-wild-mushroom-cranberry-stuffing-1042.json
new file mode 100644
index 000000000..5796eaf68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-with-wild-mushroom-cranberry-stuffing-1042.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.",
+        "Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and saut\u00e9 until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.",
+        "Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded",
+        "1/2 cup dried cranberries or currants",
+        "1/4 cup hot water",
+        "4 tablespoons (1/2 stick) butter",
+        "4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped",
+        "1/4 cup chopped onion",
+        "1 teaspoon dried rubbed sage",
+        "1 cup fresh whole wheat breadcrumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Microwave",
+        "Mushroom",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Dried Fruit",
+        "Squash",
+        "Fall",
+        "Healthy",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Acorn Squash with Wild Mushroom Cranberry Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/acorn-squash-with-wild-mushroom-cranberry-stuffing-1042"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash-wonder-tacoschalupas.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-wonder-tacoschalupas.json
new file mode 100644
index 000000000..76c7b1471
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash-wonder-tacoschalupas.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat canola oil in a deep fryer or heavy pot over medium heat.",
+        "Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.",
+        "Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.",
+        "Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese."
+    ],
+    "ingredients": [
+        "1 cup canola oil, or as needed",
+        "1 large acorn squash - peeled, seeded, and grated",
+        "2 tablespoons grated red onion",
+        "1 serrano chile pepper, finely chopped",
+        "3 tablespoons all-purpose flour",
+        "1 egg",
+        "2 teaspoons ground cumin",
+        "1/2 teaspoon chili powder",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon salt, or more to taste",
+        "1 pinch freshly ground black pepper",
+        "1 pinch cayenne pepper",
+        "4 corn tortillas",
+        "1/4 cup shredded lettuce, or to taste",
+        "1 avocado - peeled, pitted, and chopped",
+        "1 tomato, chopped",
+        "1/4 cup freshly grated cotija cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash Wonder Tacos/Chalupas",
+    "url": "http://allrecipes.com/recipe/229738/acorn-squash-wonder-tacoschalupas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/acorn-squash.json b/serverless-fleets/data/input/inferencing/recipes/acorn-squash.json
new file mode 100644
index 000000000..f571962b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/acorn-squash.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.",
+        "Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.",
+        "Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes."
+    ],
+    "ingredients": [
+        "1 medium acorn squash, halved and seeded",
+        "1 tablespoon butter",
+        "2 tablespoons brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Acorn Squash",
+    "url": "http://allrecipes.com/recipe/16796/acorn-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/across-the-border-tequila-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/across-the-border-tequila-shrimp.json
new file mode 100644
index 000000000..bc6cb7353
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/across-the-border-tequila-shrimp.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "3 cloves garlic, chopped",
+        "1 1/2 pounds medium shrimp - peeled and deveined",
+        "4 tablespoons tequila",
+        "3 tablespoons fresh lime juice",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon chili powder",
+        "1/4 cup chopped fresh cilantro",
+        "1 lime, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Across the Border Tequila Shrimp",
+    "url": "http://allrecipes.com/recipe/159581/across-the-border-tequila-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/actually-delicious-buffalo-turkey-bur.json b/serverless-fleets/data/input/inferencing/recipes/actually-delicious-buffalo-turkey-bur.json
new file mode 100644
index 000000000..71a972848
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/actually-delicious-buffalo-turkey-bur.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat a George Foreman(R) Grill or an outdoor grill for medium-high heat.",
+        "Mix ground turkey, onion, panko, 1/4 cup Buffalo wing sauce, parsley, egg, garlic, celery seed, black pepper, cayenne pepper, paprika, and salt together in a large bowl; form into 12 patties.",
+        "Grill patties on the grill for 3 minutes, flip and continue grilling until cooked through, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Top each burger with a slice of Monterey Jack cheese and place each inside a bun.",
+        "Mix ranch dressing and 6 tablespoons Buffalo wing sauce together in a bowl; spread onto each burger."
+    ],
+    "ingredients": [
+        "2 pounds 99%-lean ground turkey",
+        "1 small onion, minced",
+        "1/2 cup panko bread crumbs",
+        "1/4 cup Buffalo wing sauce",
+        "1/4 cup chopped fresh parsley (optional)",
+        "1 egg",
+        "3 cloves garlic, minced",
+        "1/2 teaspoon celery seed",
+        "1/4 teaspoon ground black pepper",
+        "1 pinch cayenne pepper",
+        "1 pinch paprika",
+        "1 teaspoon salt",
+        "12 slices Monterey Jack cheese",
+        "12 hamburger buns, split",
+        "6 tablespoons ranch dressing, or to taste",
+        "6 tablespoons Buffalo wing sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Actually Delicious Buffalo Turkey Burgers",
+    "url": "http://allrecipes.com/recipe/247289/actually-delicious-buffalo-turkey-bur/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/actually-delicious-turkey-burgers.json b/serverless-fleets/data/input/inferencing/recipes/actually-delicious-turkey-burgers.json
new file mode 100644
index 000000000..5d77b9751
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/actually-delicious-turkey-burgers.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.",
+        "Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C)."
+    ],
+    "ingredients": [
+        "3 pounds ground turkey",
+        "1/4 cup seasoned bread crumbs",
+        "1/4 cup finely diced onion",
+        "2 egg whites, lightly beaten",
+        "1/4 cup chopped fresh parsley",
+        "1 clove garlic, peeled and minced",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Actually Delicious Turkey Burgers",
+    "url": "http://allrecipes.com/recipe/39748/actually-delicious-turkey-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/actually-healthy-morning-glory-muffin.json b/serverless-fleets/data/input/inferencing/recipes/actually-healthy-morning-glory-muffin.json
new file mode 100644
index 000000000..dd69d333d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/actually-healthy-morning-glory-muffin.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease silicone muffin cups with coconut oil.",
+        "Mix oat flour, chickpea flour, cinnamon, baking soda, nutmeg, and salt together in a large bowl.",
+        "Mix apple butter, honey, and eggs together in a separate bowl.",
+        "Stir apple butter mixture into the oat flour mixture. Fold carrots, apples, coconut, raisins, and walnuts into the batter.",
+        "Divide muffin batter evenly among muffin cups, filling them almost to the top.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool completely before unmolding, about 20 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/5597379.jpg",
+    "ingredients": [
+        "2 tablespoons coconut oil, melted",
+        "1 1/2 cups oat flour",
+        "1/2 cup chickpea flour",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons baking soda",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "1 cup apple butter",
+        "3/4 cup honey",
+        "2 eggs",
+        "2 cups grated carrots",
+        "2 small apples, chopped",
+        "3/4 cup shredded coconut",
+        "1/2 cup raisins",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Actually Healthy Morning Glory Muffins",
+    "url": "http://allrecipes.com/recipe/256595/actually-healthy-morning-glory-muffin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/ada-adai.json b/serverless-fleets/data/input/inferencing/recipes/ada-adai.json
new file mode 100644
index 000000000..f44d51a59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ada-adai.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the chana dal, urad dal, moong dal, and rice into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight.",
+        "Grind the soaked dal and rice with the salt and red chile peppers into a paste using a mortar and pestle. Add enough water to the mixture to make a batter just thin enough to spread. Stir the cumin seeds into the batter.",
+        "Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3022085.jpg",
+    "ingredients": [
+        "1 cup split Bengal gram (chana dal)",
+        "1 cup skinned split black lentils (urad dal)",
+        "\u00bd cup split yellow lentils (moong dal)",
+        "1 cup rice",
+        "salt to taste",
+        "2  dried red chile peppers, or to taste",
+        "water, as needed",
+        "2 tablespoons cumin seeds",
+        "2 tablespoons cooking oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ada (Adai)",
+    "url": "http://allrecipes.com/recipe/210477/ada-adai/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/adams-12-inch-deep-dish-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/adams-12-inch-deep-dish-apple-pie.json
new file mode 100644
index 000000000..15c4e4bae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adams-12-inch-deep-dish-apple-pie.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Adjust rack in oven to lower third. Preheat oven to 425 degrees F (220 degrees C).",
+        "Combine 3 cups flour, 1 1/2 cup plus 1 tablespoon cold butter, 2 tablespoons sugar, and salt in a food processor. Pulse until coarse meal forms. Add remaining 1 cup flour; pulse to incorporate. Alternate adding vodka and water to flour mixture a tablespoon at a time, pulsing until dough forms into a ball.",
+        "Divide the dough in half and shape into balls. Roll out each ball to fit a 12-inch deep-dish pie plate. Place bottom crust in pie plate. Brush 1/2 of egg wash over bottom pie crust.",
+        "Bring 3 quarts water to a boil in a large stock pot. Remove from heat. Add apples and let stand 10 minutes; drain. Toss lemon juice and zest together with apples in a large bowl.",
+        "Combine 1 cup sugar, 2 tablespoons flour, apple pie spice, and cinnamon together in a small bowl.",
+        "Place 1 layer of apples onto pie crust; sprinkle with some of the spice mixture. Repeat with remaining apples and spice mixture, reserving 1 tablespoon of the spice mixture for top crust. Cover apples with top pie crust; brush with remaining egg wash and sprinkle with remaining spice mixture.",
+        "Bake in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C); bake until golden brown, 25 to 30 minutes more."
+    ],
+    "ingredients": [
+        "Crust:",
+        "4 cups all-purpose flour, divided",
+        "1 1/2 cups cold butter",
+        "1 tablespoon cold butter",
+        "2 tablespoons white sugar",
+        "1 teaspoon salt",
+        "1/4 cup vodka, or as needed",
+        "1/4 cup cold water, or as needed",
+        "Egg Wash:",
+        "1 egg, beaten",
+        "Filling:",
+        "4 pounds Granny Smith apples - peeled, cored, and sliced",
+        "1/2 lemon, zested and juiced",
+        "1 cup white sugar",
+        "2 tablespoons all-purpose flour",
+        "2 teaspoons apple pie spice (such as Penzeys\u00ae)",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adam's 12-inch Deep-Dish Apple Pie",
+    "url": "http://allrecipes.com/recipe/245582/adams-12-inch-deep-dish-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adams-apple-cake.json b/serverless-fleets/data/input/inferencing/recipes/adams-apple-cake.json
new file mode 100644
index 000000000..0dcb9eb3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adams-apple-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Spray a 9x13-inch baking pan with cooking spray.",
+        "Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well.",
+        "Stir in the chopped apples until just combined.",
+        "Pour batter into the prepared baking pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 cups all-purpose flour",
+        "2 cups white sugar",
+        "3/4 cup vegetable oil",
+        "3 eggs",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "4 apples - peeled, cored and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adam's Apple Cake",
+    "url": "http://allrecipes.com/recipe/220480/adams-apple-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adams-dirt-cookies.json b/serverless-fleets/data/input/inferencing/recipes/adams-dirt-cookies.json
new file mode 100644
index 000000000..c21eaf720
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adams-dirt-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined.  Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.",
+        "Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 cup white sugar",
+        "1/2 cup packed brown sugar",
+        "1 cup butter, softened",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups chocolate sandwich cookie crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adam's Dirt Cookies",
+    "url": "http://allrecipes.com/recipe/14992/adams-dirt-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adams-family-duck.json b/serverless-fleets/data/input/inferencing/recipes/adams-family-duck.json
new file mode 100644
index 000000000..19b6d8a98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adams-family-duck.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Rinse the duck, remove any pieces of excess fat from around the cavity, and prick the duck's skin all over with a fork or sharp skewer, being careful not to puncture the meat.",
+        "Rub the skin of the duck and inside the duck cavity with 1 tablespoon of orange juice concentrate. Rub 1 teaspoon  of minced garlic inside and outside the duck, and sprinkle the duck, inside and outside, with salt and pepper.",
+        "Mix together about 2 tablespoons of chopped onion, the raisins, and apple in a bowl, and lightly stuff the cavity of the duck with the raisin mixture. Truss the duck, and place it onto a rack set in a roasting pan. Scatter the remaining chopped onion and slices of large carrot in the roasting pan around the duck.",
+        "To make basting mixture, whisk together remaining orange juice concentrate, 1/2 cup of chicken broth, 1/4 cup lemon juice, and salt and pepper in a bowl.",
+        "Roast the duck in the preheated oven for 1 hour, basting occasionally with the basting mixture. After 1 hour, pour off the rendered fat, and roast, basting occasionally, until no longer pink at the bone and the juices run clear, about 1 more hour. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F ( 74 degrees C).  Reserve any left-over basting mixture.",
+        "While the duck is roasting, prepare duck stock. Heat olive oil in a saucepan, and brown the reserved neck and giblets over medium heat. Stir in 1 onion, 2 garlic cloves, and 1 carrot, and cook and stir until the onion is translucent, about 5 minutes. Stir in 1 cup chicken broth, 1/2 cup lemon juice, orange juice, parsley, and salt and pepper, bring to a boil, and cover. Reduce heat and simmer for 1 hour; strain the stock and set aside.",
+        "Remove the duck from the oven and place on a warm platter. Arrange cooked vegetables around the duck, if desired. Remove stuffing to a serving bowl. Let the duck rest about 15 minutes before carving.",
+        "While the duck is resting, finish the sauce. Skim fat out of the roasting pan, and pour reserved basting mixture into the pan, stirring and scraping to dissolve the brown bits of flavor from the bottom of the pan. Bring the mixture to a boil over medium heat, and stir in the reserved duck stock. Bring back to a boil, and cook the sauce down by about half, stirring constantly to prevent burning, about 10 minutes. Whisk in sour cream to make a smooth, glossy sauce. Pour the sauce over the carved duck to serve."
+    ],
+    "ingredients": [
+        "1 (5 pound) whole duck, neck and giblets reserved",
+        "1 (6 ounce) can orange juice concentrate, thawed, divided",
+        "1 teaspoon minced garlic",
+        "salt and freshly ground black pepper to taste",
+        "Stuffing:",
+        "1 onion, coarsely chopped, divided",
+        "1 cup raisins",
+        "1 apple - peeled, cored, and cut into chunks (optional)",
+        "1 large carrot, thickly sliced",
+        "Basting sauce:",
+        "1/2 cup chicken broth",
+        "1/4 cup lemon juice (see Cook's Note)",
+        "salt and freshly ground black pepper to taste",
+        "Duck Stock:",
+        "1 tablespoon olive oil",
+        "1 onion, coarsely chopped",
+        "2 cloves garlic, minced",
+        "1 carrot, thickly sliced",
+        "1 cup chicken broth",
+        "1/2 cup lemon juice (see Cook's Note)",
+        "1 cup orange juice",
+        "1 sprig fresh parsley, chopped",
+        "salt and freshly ground black pepper to taste",
+        "1 tablespoon sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adams Family Duck",
+    "url": "http://allrecipes.com/recipe/212667/adams-family-duck/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adas-bil-hamod-lebanese-lentil-lemon.json b/serverless-fleets/data/input/inferencing/recipes/adas-bil-hamod-lebanese-lentil-lemon.json
new file mode 100644
index 000000000..ac8fa84f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adas-bil-hamod-lebanese-lentil-lemon.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.",
+        "Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 cup chopped onions",
+        "1 pound brown lentils",
+        "3 cloves garlic, minced",
+        "1 (16 ounce) package frozen whole leaf spinach",
+        "1 tablespoon dried mint, crushed",
+        "salt to taste",
+        "3/4 cup lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adas bil Hamod (Lebanese Lentil Lemon Soup)",
+    "url": "http://allrecipes.com/recipe/163438/adas-bil-hamod-lebanese-lentil-lemon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adas-polow-persian-rice-and-lentils.json b/serverless-fleets/data/input/inferencing/recipes/adas-polow-persian-rice-and-lentils.json
new file mode 100644
index 000000000..95fa59890
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adas-polow-persian-rice-and-lentils.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place the rice in a bowl, and cover with water. Soak the rice for about 3 hours, and drain off the water. Bring the rice, 1/2 teaspoon salt,  and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes. Drain the liquid from the rice, and set the rice aside.",
+        "Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in the lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.",
+        "Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry the onions, stirring frequently, until golden brown, about 20 minutes. Set the onions aside. Dissolve the saffron in 1/3 cup of hot water, and set aside.",
+        "In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cover the bottom of the pot. Top the rice with the lentils, and cover the lentils with the remaining rice. Reduce heat to low, cover the pot, and cook until the rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.",
+        "To serve, spoon the polow into a serving dish, and peel off and place pieces of the crusty rice layer on top of the polow. Decorate the polow with dates, raisins, and fried onions."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1704&h=892&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5266724.jpg",
+    "ingredients": [
+        "1 pound uncooked white rice",
+        "4 cups water, or as needed",
+        "\u00bd teaspoon salt",
+        "2 cups water, or more as needed",
+        "salt to taste",
+        "2 cups dry lentils, rinsed",
+        "\u00bc cup vegetable oil, divided",
+        "2 large onions, thinly sliced",
+        "\u00bd teaspoon saffron",
+        "\u2153 cup hot water",
+        "\u00be cup pitted, chopped dates",
+        "\u00be cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adas Polow (Persian Rice and Lentils)",
+    "url": "http://allrecipes.com/recipe/215387/adas-polow-persian-rice-and-lentils/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/addicting-chip-dip.json b/serverless-fleets/data/input/inferencing/recipes/addicting-chip-dip.json
new file mode 100644
index 000000000..5f7d86df6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addicting-chip-dip.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium-sized mixing bowl, combine cream cheese and milk until creamy. Add more milk for a thinner dip. Using a fork, whip the anchovy paste, onion, and garlic powder into the mixture. Cover and refrigerate this dip at least one hour before serving."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/4 cup milk",
+        "1 1/2 teaspoons anchovy paste",
+        "3 tablespoons grated onion",
+        "1 pinch garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addicting Chip Dip",
+    "url": "http://allrecipes.com/recipe/15717/addicting-chip-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictingly-spicy-cheeseburger-dip.json b/serverless-fleets/data/input/inferencing/recipes/addictingly-spicy-cheeseburger-dip.json
new file mode 100644
index 000000000..ee33103fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictingly-spicy-cheeseburger-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Pour mild picante sauce and hot picante sauce over the ground beef; stir. Add processed cheese food and Colby cheese, reduce heat to low, and cook until the cheese is completely melted, about 15 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5297544.jpg",
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1 (16 ounce) jar mild picante sauce (such as Pace\u00ae)",
+        "1 (16 ounce) jar hot picante sauce (such as Pace\u00ae), or less to taste",
+        "\u2153 pound shredded Colby cheese, or more to taste",
+        "1 (1 pound) package processed cheese food (such as Velveeta\u00ae), cut into cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictingly Spicy Cheeseburger Dip",
+    "url": "http://allrecipes.com/recipe/234691/addictingly-spicy-cheeseburger-dip/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-and-healthy-granola.json b/serverless-fleets/data/input/inferencing/recipes/addictive-and-healthy-granola.json
new file mode 100644
index 000000000..3a18cc813
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-and-healthy-granola.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray or line with non-stick aluminum foil.",
+        "Whisk maple syrup, vanilla extract, cinnamon, rose water, and salt together in a bowl.",
+        "Mix oats, rice cereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar together in a separate bowl. Pour maple syrup mixture over oat mixture and stir until evenly coated. Spread oat mixture onto the prepared baking sheets.",
+        "Bake in the preheated oven for 20 minutes; stir and continue baking until slightly crisp and lightly browned, 15 to 25 more minutes. Cool on baking sheets before serving, about 1 hour. Store in air-tight containers."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 1/2 cups maple syrup",
+        "1 1/2 tablespoons vanilla extract",
+        "1 1/2 tablespoons ground cinnamon",
+        "1 tablespoon rose water (optional)",
+        "3/4 teaspoon salt",
+        "4 cups rolled oats",
+        "1 cup puffed rice cereal",
+        "1 cup unsweetened coconut flakes",
+        "1/2 cup chopped cashews",
+        "1/2 cup raisins",
+        "1/2 cup dried blueberries",
+        "1/4 cup chopped pecans",
+        "1/4 cup chopped almonds",
+        "1/2 cup sweetened dried cranberries",
+        "1/2 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive and Healthy Granola",
+    "url": "http://allrecipes.com/recipe/236724/addictive-and-healthy-granola/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-asian-beef-slaw-crack-slaw.json b/serverless-fleets/data/input/inferencing/recipes/addictive-asian-beef-slaw-crack-slaw.json
new file mode 100644
index 000000000..c374ffe2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-asian-beef-slaw-crack-slaw.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.",
+        "Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.",
+        "Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "4 cloves garlic, minced, or more to taste",
+        "1 tablespoon minced fresh ginger",
+        "1 pound ground beef",
+        "1/2 head white cabbage, shredded",
+        "1/2 head red cabbage, shredded",
+        "2 large carrots, peeled and cut into thin strips",
+        "1 red bell pepper, cut into very thin strips",
+        "1/2 cup reduced-sodium soy sauce",
+        "2 tablespoons sesame oil",
+        "1 dash hot sauce, or to taste",
+        "salt and ground black pepper to taste",
+        "2 tablespoons chopped fresh cilantro, or to taste",
+        "1 lime wedge"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive Asian Beef Slaw (Crack Slaw)",
+    "url": "http://allrecipes.com/recipe/247300/addictive-asian-beef-slaw-crack-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-chocolate-truffles.json b/serverless-fleets/data/input/inferencing/recipes/addictive-chocolate-truffles.json
new file mode 100644
index 000000000..bffcb1d58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-chocolate-truffles.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.",
+        "Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.",
+        "Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "12 ounces milk chocolate",
+        "1/3 cup light cream",
+        "1 teaspoon vanilla extract",
+        "12 ounces semisweet chocolate chips",
+        "2 teaspoons shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive Chocolate Truffles",
+    "url": "http://allrecipes.com/recipe/161368/addictive-chocolate-truffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-double-chocolate-mint-cooki.json b/serverless-fleets/data/input/inferencing/recipes/addictive-double-chocolate-mint-cooki.json
new file mode 100644
index 000000000..fc4984749
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-double-chocolate-mint-cooki.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.",
+        "Bake in the preheated oven until cookies are set, 10 to 12 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup butter, softened",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon mint extract",
+        "1 1/2 cups all-purpose flour",
+        "1/4 cup unsweetened cocoa powder",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive Double Chocolate Mint Cookies",
+    "url": "http://allrecipes.com/recipe/230008/addictive-double-chocolate-mint-cooki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-mashed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/addictive-mashed-potatoes.json
new file mode 100644
index 000000000..e6aaee067
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-mashed-potatoes.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.",
+        "Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.",
+        "Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve."
+    ],
+    "ingredients": [
+        "6 medium potatoes, peeled and cubed",
+        "4 tablespoons butter, sliced",
+        "1 teaspoon extra virgin olive oil",
+        "1 large white onion, diced",
+        "salt to taste",
+        "1/2 teaspoon brown sugar",
+        "3 tablespoons whipping cream",
+        "1/3 cup sour cream",
+        "1/2 cup cream cheese",
+        "1 tablespoon light soy sauce",
+        "1/4 cup freshly grated Parmesan cheese",
+        "1 tablespoon chicken bouillon granules",
+        "1 tablespoon dried parsley",
+        "black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive Mashed Potatoes",
+    "url": "http://allrecipes.com/recipe/86359/addictive-mashed-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-pumpkin-muffins.json b/serverless-fleets/data/input/inferencing/recipes/addictive-pumpkin-muffins.json
new file mode 100644
index 000000000..f40034130
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-pumpkin-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.",
+        "In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.",
+        "Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean."
+    ],
+    "ingredients": [
+        "1 1/2 cups raisins",
+        "4 3/4 cups all-purpose flour",
+        "4 cups white sugar",
+        "1 1/2 teaspoons baking powder",
+        "1 1/2 teaspoons baking soda",
+        "1 1/2 teaspoons salt",
+        "1 1/2 teaspoons nutmeg",
+        "1 1/2 teaspoons cinnamon",
+        "1 1/2 teaspoons ground cloves",
+        "6 eggs",
+        "1 (29 ounce) can pumpkin",
+        "1 cup unsweetened applesauce",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive Pumpkin Muffins",
+    "url": "http://allrecipes.com/recipe/59248/addictive-pumpkin-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-sesame-chicken.json b/serverless-fleets/data/input/inferencing/recipes/addictive-sesame-chicken.json
new file mode 100644
index 000000000..43f6af900
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-sesame-chicken.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.",
+        "Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).",
+        "Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.",
+        "Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.",
+        "Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds."
+    ],
+    "ingredients": [
+        "2 tablespoons soy sauce",
+        "1 tablespoon dry sherry",
+        "1 dash sesame oil",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons cornstarch",
+        "2 tablespoons water",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1 teaspoon canola oil",
+        "4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes",
+        "1 quart vegetable oil for frying",
+        "1/2 cup water",
+        "1 cup chicken broth",
+        "1/4 cup distilled white vinegar",
+        "1/4 cup cornstarch",
+        "1 cup white sugar",
+        "2 tablespoons soy sauce",
+        "2 tablespoons sesame oil",
+        "1 teaspoon red chile paste (such as Thai Kitchen\u00ae)",
+        "1 clove garlic, minced",
+        "2 tablespoons toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive Sesame Chicken",
+    "url": "http://allrecipes.com/recipe/61071/addictive-sesame-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-spicy-dill-avocado-pickles.json b/serverless-fleets/data/input/inferencing/recipes/addictive-spicy-dill-avocado-pickles.json
new file mode 100644
index 000000000..eb4563a96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-spicy-dill-avocado-pickles.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.",
+        "Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.",
+        "Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours."
+    ],
+    "ingredients": [
+        "1 1/4 cups distilled white vinegar",
+        "1 cup filtered water",
+        "1/2 cup white sugar",
+        "1 teaspoon rock salt",
+        "1 teaspoon brown mustard seeds",
+        "1 teaspoon chopped fresh dill",
+        "1/2 teaspoon whole black peppercorns",
+        "1/2 teaspoon habanero pepper flakes",
+        "2 habanero peppers",
+        "1 clove garlic, lightly smashed and halved",
+        "2 underripe avocados, peeled and sliced into eighths"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive Spicy Dill Avocado Pickles",
+    "url": "http://allrecipes.com/recipe/255380/addictive-spicy-dill-avocado-pickles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-sweet-potato-burritos.json b/serverless-fleets/data/input/inferencing/recipes/addictive-sweet-potato-burritos.json
new file mode 100644
index 000000000..1c15f84a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-sweet-potato-burritos.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.",
+        "Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.",
+        "Bake in the preheated oven until warmed through, about 12 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 onion, chopped",
+        "4 cloves garlic, minced",
+        "6 cups canned kidney beans, drained",
+        "2 cups water",
+        "3 tablespoons chili powder",
+        "4 teaspoons prepared mustard",
+        "2 teaspoons ground cumin",
+        "1 pinch cayenne pepper, or to taste",
+        "3 tablespoons soy sauce",
+        "4 cups mashed cooked sweet potatoes",
+        "12 (10 inch) flour tortillas, warmed",
+        "8 ounces shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive Sweet Potato Burritos",
+    "url": "http://allrecipes.com/recipe/13954/addictive-sweet-potato-burritos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/addictive-texas-trash.json b/serverless-fleets/data/input/inferencing/recipes/addictive-texas-trash.json
new file mode 100644
index 000000000..de2310900
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/addictive-texas-trash.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal.",
+        "Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined.",
+        "Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal.",
+        "Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long."
+    ],
+    "ingredients": [
+        "1 (14 ounce) package bite-size corn square cereal (such as Corn Chex\u00ae)",
+        "1 (14 ounce) package crispy rice cereal squares (such as Rice Chex \u00ae)",
+        "1 (14 ounce) package bite-size wheat square cereal (such as Wheat Chex\u00ae)",
+        "1 (8.9 ounce) box toasted oat cereal rings (such as Cheerios\u00ae)",
+        "3 cups salted mixed nuts",
+        "1 (15 ounce) package mini pretzel twists",
+        "2 (6 ounce) packages goldfish crackers",
+        "1 (12 ounce) package sesame snack sticks (optional)",
+        "1 cup warm (liquid) bacon drippings",
+        "1 cup unsalted butter, melted",
+        "1/4 cup Worcestershire sauce",
+        "2 tablespoons monosodium glutamate (MSG)",
+        "2 tablespoons liquid smoke flavoring",
+        "1 tablespoon cayenne pepper",
+        "4 teaspoons seasoned salt",
+        "4 teaspoons chili powder",
+        "4 teaspoons garlic powder",
+        "4 teaspoons hot pepper sauce (such as Tabasco\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Addictive Texas Trash",
+    "url": "http://allrecipes.com/recipe/228417/addictive-texas-trash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adeles-summer-special.json b/serverless-fleets/data/input/inferencing/recipes/adeles-summer-special.json
new file mode 100644
index 000000000..890a1679e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adeles-summer-special.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Slice tomatoes and peppers and set aside.  Slice the red onion and separate the rings.  Using a large bowl with a lid, layer the tomatoes, green pepper and onion until all vegetables are used.  Shake the bottled dressing and pour over the vegetable layers.  Refrigerate for 2-3 hours or, for best results, overnight.  Before serving, turn bowl upside down to make sure all vegetables are coated with the dressing."
+    ],
+    "ingredients": [
+        "5 tomatoes",
+        "4 green bell peppers",
+        "1 large red onion",
+        "1 (8 ounce) bottle zesty Italian dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adele's Summer Special",
+    "url": "http://allrecipes.com/recipe/18277/adeles-summer-special/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adels-homemade-steak-sauce.json b/serverless-fleets/data/input/inferencing/recipes/adels-homemade-steak-sauce.json
new file mode 100644
index 000000000..3ae150976
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adels-homemade-steak-sauce.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine vodka, cinnamon, allspice, and cloves in a bowl. Combine 1/2 cup vinegar, soy sauce, hot sauce, and garlic in another bowl. Cover both bowls and allow mixtures to rest for 8 to 10 hours at room temperature. Strain vodka mixture and discard spices.",
+        "Press tomatoes through a sieve to make 1 cup tomato pulp; save any excess tomato pulp for another use.",
+        "Heat 6 tablespoons vinegar and sugar in a skillet over medium heat, stirring constantly, until mixture is deep brown and syrupy, 6 to 8 minutes. Stir in tomato pulp and reduce heat to medium-low; simmer until thickened, 4 to 6 minutes. Remove and discard garlic from soy sauce mixture and pour sauce into tomato mixture. Bring to a boil and stir in tamarind pulp and strained vodka. Continue to cook until sauce is thickened, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup vodka",
+        "1 (2 inch) piece cinnamon stick, crushed",
+        "2 teaspoons whole allspice berries, crushed",
+        "10 whole cloves, crushed",
+        "1/2 cup red wine vinegar",
+        "1/2 cup soy sauce",
+        "2 teaspoons hot sauce",
+        "4 cloves garlic, crushed",
+        "4 tomatoes, cored and quartered",
+        "6 tablespoons red wine vinegar",
+        "1/4 cup white sugar",
+        "1/4 cup tamarind pulp"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adel's Homemade Steak Sauce",
+    "url": "http://allrecipes.com/recipe/232026/adels-homemade-steak-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adels-red-wine-steak-marinade.json b/serverless-fleets/data/input/inferencing/recipes/adels-red-wine-steak-marinade.json
new file mode 100644
index 000000000..3a8c32799
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adels-red-wine-steak-marinade.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.",
+        "To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness."
+    ],
+    "ingredients": [
+        "1 cup dry red wine",
+        "1/3 cup soy sauce",
+        "2 tablespoons lemon juice",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons Dijon mustard",
+        "2 tablespoons honey",
+        "1 teaspoon minced garlic",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon ground coriander",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon ground black pepper",
+        "1/2 cup canola oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adel's Red Wine Steak Marinade",
+    "url": "http://allrecipes.com/recipe/160865/adels-red-wine-steak-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adeni-tea.json b/serverless-fleets/data/input/inferencing/recipes/adeni-tea.json
new file mode 100644
index 000000000..ade5d1e0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adeni-tea.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cut tea bags open and empty into a small bowl; discard tea bags.",
+        "Bring water to a boil in a saucepan; add loose tea. Boil tea until water becomes dark red, 3 to 5 minutes. Stir sugar into tea.",
+        "Grind cardamom seeds in an electric grinder or using a mortar and pestle. Stir ground cardamom, cinnamon, nutmeg, and ginger into tea; boil until flavors are infused, about 10 minutes.",
+        "Stir milk into tea and bring back to a boil for about 2 minutes. Pour tea through a sieve to separate out solids. Serve hot."
+    ],
+    "ingredients": [
+        "3 orange pekoe tea bags",
+        "3 cups water",
+        "1/4 cup white sugar",
+        "10 cardamom seeds, or to taste",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground ginger",
+        "1 (12 fluid ounce) can evaporated milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adeni Tea",
+    "url": "http://allrecipes.com/recipe/234967/adeni-tea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adios-turkey-casserole.json b/serverless-fleets/data/input/inferencing/recipes/adios-turkey-casserole.json
new file mode 100644
index 000000000..4ab8c338f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adios-turkey-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.",
+        "Mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.",
+        "Cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil.",
+        "Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "3 cups diced cooked turkey",
+        "1 (10.75 ounce) can cream of chicken soup",
+        "1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL\u00ae)",
+        "1 onion, diced",
+        "1 green bell pepper, diced",
+        "1 cup shredded sharp Cheddar cheese",
+        "1 (6 ounce) jar sliced mushrooms, drained",
+        "1 clove garlic, minced",
+        "1/2 teaspoon chili powder",
+        "2 tortillas, cut into strips",
+        "1 cup shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "'Adios, Turkey' Casserole",
+    "url": "http://allrecipes.com/recipe/230040/adios-turkey-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adobo-chicken-with-ginger.json b/serverless-fleets/data/input/inferencing/recipes/adobo-chicken-with-ginger.json
new file mode 100644
index 000000000..a4691b031
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adobo-chicken-with-ginger.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.",
+        "Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce."
+    ],
+    "ingredients": [
+        "1 (3 pound) whole chicken, cut into 8 pieces",
+        "1/2 cup soy sauce",
+        "3/4 cup distilled white vinegar",
+        "1 bulb garlic, peeled and crushed",
+        "2 tablespoons thinly sliced fresh ginger root",
+        "2 bay leaves",
+        "1/2 tablespoon black peppercorns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adobo Chicken with Ginger",
+    "url": "http://allrecipes.com/recipe/28363/adobo-chicken-with-ginger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adobo-glazed-mini-turkey-loaves-355369.json b/serverless-fleets/data/input/inferencing/recipes/adobo-glazed-mini-turkey-loaves-355369.json
new file mode 100644
index 000000000..735c030ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adobo-glazed-mini-turkey-loaves-355369.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Heat oven to 350&Deg;F.",
+        "Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.",
+        "While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake.While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake .",
+        "Spread 1 tablespoon glaze on each loaf. Continue to bake until internal temperature reaches 160\u00b0F, 15 to 20 minutes more.",
+        "While baking, begin ragout and Thai soup .",
+        "Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd's pie. If not serving immediately, cover remaining loaves and freeze. To reheat Microwave on high 3 minutes or bake at 375\u00b0F for 30 minutes."
+    ],
+    "ingredients": [
+        "1 slice light wheat bread, cut into 1/2-inch pieces",
+        "1/4 cup unsweetened almond milk",
+        "1/2 pound ground turkey (dark meat)",
+        "1/2 pound ground turkey breast",
+        "1/2 cup Onion and Garlic Mix",
+        "1/2 cup Broccoli and and Red Bell Pepper Mix",
+        "1/2 cup frozen peas",
+        "2 egg whites",
+        "4 1/2 teaspoons tomato paste",
+        "4 1/2 teaspoons Worcestershire sauce",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1/2 teaspoon dry mustard",
+        "1/2 teaspoon chili powder",
+        "3 tablespoons tomato paste",
+        "2 tablespoons adobo sauce",
+        "1 teaspoon honey",
+        "3 tablespoons low-sodium chicken broth",
+        "Juice of 1/2 lime",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Onion",
+        "Tomato",
+        "turkey",
+        "Dinner",
+        "Broccoli",
+        "Bell Pepper",
+        "Healthy",
+        "Self",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Adobo-Glazed Mini Turkey Loaves",
+    "url": "http://www.epicurious.com/recipes/food/views/adobo-glazed-mini-turkey-loaves-355369"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adobo-herb-salsa.json b/serverless-fleets/data/input/inferencing/recipes/adobo-herb-salsa.json
new file mode 100644
index 000000000..4422768aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adobo-herb-salsa.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes."
+    ],
+    "ingredients": [
+        "1 (28 ounce) can diced tomatoes",
+        "1 green bell pepper, diced",
+        "1/4 cup minced red onion",
+        "1/4 cup minced fresh cilantro",
+        "1 tablespoon adobo sauce from canned chipotle peppers",
+        "1 tablespoon chopped fresh tarragon",
+        "1/2 teaspoon salt",
+        "2 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adobo Herb Salsa",
+    "url": "http://allrecipes.com/recipe/62643/adobo-herb-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adobo-rubbed-pork-tenderloin-with-black-bean-pico-de-gallo-230304.json b/serverless-fleets/data/input/inferencing/recipes/adobo-rubbed-pork-tenderloin-with-black-bean-pico-de-gallo-230304.json
new file mode 100644
index 000000000..0d94045ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adobo-rubbed-pork-tenderloin-with-black-bean-pico-de-gallo-230304.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "For pork: Preheat oven to 350\u00b0F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).",
+        "To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin."
+    ],
+    "ingredients": [
+        "6 tbsp paprika",
+        "2 tbsp freshly ground black pepper",
+        "2 tbsp coarse salt",
+        "1 tbsp chili powder",
+        "2 tbsp brown sugar",
+        "3 pinches cayenne pepper",
+        "24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pieces",
+        "1/2 cup arugula, loosely packed",
+        "2 cups cooked black beans",
+        "4 medium tomatoes, diced",
+        "1/2 cup diced red onion",
+        "1/2 cup chopped green onions",
+        "1/2 cup chopped fresh cilantro",
+        "2 tbsp minced jalape\u00f1o pepper",
+        "2 tbsp fresh lemon juice",
+        "1 tbsp chili powder",
+        "1/4 tsp salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Pepper",
+        "Roast",
+        "Low Fat",
+        "Pork Tenderloin",
+        "Summer",
+        "Self"
+    ],
+    "title": "Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo",
+    "url": "http://www.epicurious.com/recipes/food/views/adobo-rubbed-pork-tenderloin-with-black-bean-pico-de-gallo-230304"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adobo-sirloin.json b/serverless-fleets/data/input/inferencing/recipes/adobo-sirloin.json
new file mode 100644
index 000000000..40053d956
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adobo-sirloin.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.",
+        "Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.",
+        "Preheat grill for high heat.",
+        "Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness."
+    ],
+    "ingredients": [
+        "1 lime, juiced",
+        "1 tablespoon minced garlic",
+        "1 teaspoon dried oregano",
+        "1 teaspoon ground cumin",
+        "2 tablespoons finely chopped canned chipotle peppers in adobo sauce",
+        "adobo sauce from canned chipotle peppers to taste",
+        "4 (8 ounce) beef sirloin steaks",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adobo Sirloin",
+    "url": "http://allrecipes.com/recipe/16285/adobo-sirloin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adobo-twist.json b/serverless-fleets/data/input/inferencing/recipes/adobo-twist.json
new file mode 100644
index 000000000..dd09d1169
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adobo-twist.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat oil in a skillet over high heat. Add onion and garlic; cook and stir until fragrant, about 1 minute. Add pork; cook just until evenly browned, 2 to 3 minutes per side. Stir in soy sauce, water, peppercorns, and bay leaves. Reduce heat to low and cover stockpot. Cook until liquid is at a simmer, 1 to 2 minutes.",
+        "Uncover stockpot, add vinegar, and cook without stirring until vinegar dissipates and liquid thickens, 3 to 5 minutes. Stir in brown sugar and basil, cover stock pot, and cook until pork is tender and cooking liquid has thickened to sauce consistency, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil, or as needed",
+        "1 onion, chopped",
+        "1 head garlic, crushed",
+        "2 pounds pork belly, cut into 1-inch squares",
+        "3/4 cup soy sauce, or to taste",
+        "1/4 cup water",
+        "1 1/2 teaspoons whole black peppercorns",
+        "2 bay leaves",
+        "1/4 cup cane vinegar",
+        "3 tablespoons brown sugar, or more to taste",
+        "1 1/2 teaspoons dried basil leaves, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adobo Twist",
+    "url": "http://allrecipes.com/recipe/246482/adobo-twist/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adobong-pusit-squid-adobo.json b/serverless-fleets/data/input/inferencing/recipes/adobong-pusit-squid-adobo.json
new file mode 100644
index 000000000..2b662bf68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adobong-pusit-squid-adobo.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes.",
+        "Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes."
+    ],
+    "ingredients": [
+        "2 1/4 pounds squid, cleaned",
+        "1/2 cup white vinegar",
+        "1/2 cup water",
+        "salt and ground black pepper to taste",
+        "2 tablespoons olive oil",
+        "1 small onion, minced",
+        "2 cloves garlic, minced",
+        "1 tomato, chopped",
+        "1 tablespoon soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adobong Pusit (Squid Adobo)",
+    "url": "http://allrecipes.com/recipe/212923/adobong-pusit-squid-adobo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adonis-200094.json b/serverless-fleets/data/input/inferencing/recipes/adonis-200094.json
new file mode 100644
index 000000000..5844f2ad4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adonis-200094.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "2 ounces dry sherry",
+        "1 ounce sweet vermouth",
+        "1 dash orange bitters",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Sherry",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Adonis",
+    "url": "http://www.epicurious.com/recipes/food/views/adonis-200094"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adriels-chinese-curry-chicken.json b/serverless-fleets/data/input/inferencing/recipes/adriels-chinese-curry-chicken.json
new file mode 100644
index 000000000..9650c8836
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adriels-chinese-curry-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.",
+        "Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon yellow curry paste",
+        "1/2 cup chicken broth, divided",
+        "1 teaspoon white sugar",
+        "1 1/2 teaspoons curry powder",
+        "1/2 teaspoon salt",
+        "4 1/2 teaspoons light soy sauce",
+        "1 (5.6 ounce) can coconut milk",
+        "1 tablespoon canola oil",
+        "3 skinless, boneless chicken breast halves, sliced",
+        "2 teaspoons minced garlic",
+        "1 teaspoon minced fresh ginger",
+        "1 onion, sliced",
+        "2 potatoes - peeled, halved, and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adriel's Chinese Curry Chicken",
+    "url": "http://allrecipes.com/recipe/214774/adriels-chinese-curry-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adriennes-cucumber-salad.json b/serverless-fleets/data/input/inferencing/recipes/adriennes-cucumber-salad.json
new file mode 100644
index 000000000..b94af8ee9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adriennes-cucumber-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour."
+    ],
+    "ingredients": [
+        "4 cucumbers, thinly sliced",
+        "1 small white onion, thinly sliced",
+        "1 cup white vinegar",
+        "1/2 cup water",
+        "3/4 cup white sugar",
+        "1 tablespoon dried dill, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adrienne's Cucumber Salad",
+    "url": "http://allrecipes.com/recipe/52047/adriennes-cucumber-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adriennes-overnight-barbecued-beef-s.json b/serverless-fleets/data/input/inferencing/recipes/adriennes-overnight-barbecued-beef-s.json
new file mode 100644
index 000000000..9622a97ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adriennes-overnight-barbecued-beef-s.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.",
+        "Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns."
+    ],
+    "ingredients": [
+        "1 large onion, chopped",
+        "1/2 cup brown sugar",
+        "1 teaspoon ground black pepper",
+        "1/4 teaspoon salt",
+        "1 teaspoon chili powder",
+        "1 teaspoon paprika",
+        "1 teaspoon dried oregano",
+        "2 cloves garlic, minced",
+        "1 cup ketchup",
+        "1/2 cup water",
+        "1/2 cup white vinegar",
+        "2 tablespoons canola oil",
+        "2 tablespoons Worcestershire sauce",
+        "3 drops liquid smoke flavoring",
+        "1 (3 pound) beef brisket",
+        "2 teaspoons cornstarch",
+        "10 whole-wheat buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adrienne's Overnight Barbecued Beef Sandwiches",
+    "url": "http://allrecipes.com/recipe/158170/adriennes-overnight-barbecued-beef-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adriennes-tom-ka-gai.json b/serverless-fleets/data/input/inferencing/recipes/adriennes-tom-ka-gai.json
new file mode 100644
index 000000000..443fc8212
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adriennes-tom-ka-gai.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, heat peanut oil.  Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes.  Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes.  Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes.  Stir in water, coconut milk, fish sauce and cilantro.  Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons peanut oil",
+        "2 cloves garlic, thinly sliced",
+        "2 tablespoons grated fresh ginger root",
+        "1/4 cup chopped lemon grass",
+        "2 teaspoons crushed red pepper",
+        "1 teaspoon ground coriander",
+        "1 teaspoon ground cumin",
+        "1 skinless, boneless chicken breast halves - cut into thin strips",
+        "1 onion, thinly sliced",
+        "2 cups bok choy, shredded",
+        "4 cups water",
+        "1 (10 ounce) can coconut milk",
+        "1/4 cup fish sauce",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adrienne's Tom Ka Gai",
+    "url": "http://allrecipes.com/recipe/20539/adriennes-tom-ka-gai/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adult-cherry-vanilla-frozen-yogurt.json b/serverless-fleets/data/input/inferencing/recipes/adult-cherry-vanilla-frozen-yogurt.json
new file mode 100644
index 000000000..484c0d357
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adult-cherry-vanilla-frozen-yogurt.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Pulse drained cherries in a food processor until chopped. Transfer to a large bowl. Add yogurt, evaporated milk, sugar, half-and-half, milk, and creme de cassis liqueur; mix well.",
+        "Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting.",
+        "Pour the chilled mixture into a freeze-proof container and freeze until it reaches \"soft-serve\" consistency, about 2 hours. Transfer frozen yogurt to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans pitted dark sweet cherries, drained",
+        "2 cups vanilla Greek yogurt",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1/3 cup white sugar",
+        "1/2 cup half-and-half",
+        "1/2 cup milk",
+        "1 (1.5 fluid ounce) jigger creme de cassis liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adult Cherry Vanilla Frozen Yogurt",
+    "url": "http://allrecipes.com/recipe/223169/adult-cherry-vanilla-frozen-yogurt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adult-party-punch.json b/serverless-fleets/data/input/inferencing/recipes/adult-party-punch.json
new file mode 100644
index 000000000..39dc92eee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adult-party-punch.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir together pineapple juice, schnapps, peach nectar, and vodka in a punch bowl. Add peach slices to float on top."
+    ],
+    "ingredients": [
+        "2 quarts pineapple juice",
+        "1 cup peach schnapps",
+        "2 (11.5 ounce) cans peach nectar",
+        "1 (750 milliliter) bottle vanilla flavored vodka",
+        "1 fresh peach, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adult Party Punch",
+    "url": "http://allrecipes.com/recipe/126079/adult-party-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adult-punch.json b/serverless-fleets/data/input/inferencing/recipes/adult-punch.json
new file mode 100644
index 000000000..c54465996
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adult-punch.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a large punch bowl combine orange juice and gin. Gently stir in the carbonated soda and slide in the ice cream."
+    ],
+    "ingredients": [
+        "2 quarts orange juice",
+        "1 (750 milliliter) bottle gin",
+        "6 (12 fluid ounce) cans or bottles caffeinated lemon-lime flavored carbonated beverage",
+        "1/2 gallon vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adult Punch",
+    "url": "http://allrecipes.com/recipe/18965/adult-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adult-sweet-tea-with-lemon-refresher.json b/serverless-fleets/data/input/inferencing/recipes/adult-sweet-tea-with-lemon-refresher.json
new file mode 100644
index 000000000..6123ed1f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adult-sweet-tea-with-lemon-refresher.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Pour ice into a pitcher; add sweetened tea, lemonade, sweet tea-flavored vodka, and lemon and mix well."
+    ],
+    "ingredients": [
+        "2 cups ice",
+        "3 cups sweetened tea",
+        "1 cup lemonade",
+        "1 cup sweet tea-flavored vodka",
+        "1 lemon, thinly sliced (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adult Sweet Tea with Lemon Refresher",
+    "url": "http://allrecipes.com/recipe/238996/adult-sweet-tea-with-lemon-refresher/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adult-watermelon-for-bbqs.json b/serverless-fleets/data/input/inferencing/recipes/adult-watermelon-for-bbqs.json
new file mode 100644
index 000000000..e57edeca7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adult-watermelon-for-bbqs.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.",
+        "Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving."
+    ],
+    "ingredients": [
+        "1 seedless watermelon",
+        "1 1/2 cups rum, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adult Watermelon for BBQ's",
+    "url": "http://allrecipes.com/recipe/35854/adult-watermelon-for-bbqs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adzimka-bread.json b/serverless-fleets/data/input/inferencing/recipes/adzimka-bread.json
new file mode 100644
index 000000000..d7183c450
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adzimka-bread.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large mixing bowl, dissolve yeast in warm water (110 degrees F, 45 degrees C). Let stand until creamy, about 10 minutes.",
+        "Add the vegetable oil, sugar, 3 cups of the flour and the salt to the yeast mixture; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.",
+        "Generously oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.",
+        "While the dough is rising: Place the potatoes in a small sauce pan, cover with water, bring to a boil and cook until tender; about 15 minutes. Place the drained potatoes in a bowl and mash. Combine with the shredded cheese and season to taste with salt and pepper. Set aside to cool.",
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 14 inch pizza pan of baking sheet. Deflate the dough and turn it out onto a lightly floured surface. Knead for a few turns, then form it into a round, cover and let rest for 10 minutes.",
+        "On a lightly floured surface roll the dough out into a circle slightly larger than the pan, and place onto the prepared pan with the dough draped over the sides. Spoon the potato filling into the center of the dough, leaving a 2 inch space around the edges. Stir together the egg yolk and water to make an egg wash. Brush egg wash around the exposed edge of the circle. Fold dough from the edge into the center about every 6 to 8 inches, until the whole edge has been folded in to form a pinwheel pattern. Press to seal after each fold. Brush the top of the loaf with the remaining egg wash.",
+        "Bake at 400 degrees F (200 degrees C) for 15 minutes then lower the temperature to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes or until golden brown on top and bottom. Remove the bread to a wire rack and let cool for 15 minutes before slicing into wedges and serving."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1 3/4 cups warm water (110 degrees F)",
+        "1 tablespoon vegetable oil",
+        "2 teaspoons white sugar",
+        "6 cups all-purpose flour",
+        "2 teaspoons salt",
+        "6 potatoes, peeled and cubed",
+        "3/4 cup shredded Cheddar cheese",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 egg yolk, beaten",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adzimka Bread",
+    "url": "http://allrecipes.com/recipe/16668/adzimka-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/adzuki-bean-mango-stir-fry-with-cilan.json b/serverless-fleets/data/input/inferencing/recipes/adzuki-bean-mango-stir-fry-with-cilan.json
new file mode 100644
index 000000000..4d9331ac4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/adzuki-bean-mango-stir-fry-with-cilan.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and agave nectar in a blender until smooth; set aside.",
+        "Heat the peanut oil in a wok or large skillet over medium-high heat. Cook the onion, bell pepper, and carrot in the hot oil until the carrot is tender, about 10 minutes. Add the adzuki beans and mango; cook and stir until the mango is hot. Pour the sauce overtop to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/649637.jpg",
+    "ingredients": [
+        "Sauce:",
+        "1 cup light coconut milk",
+        "1/2 cup chopped fresh cilantro",
+        "1 lime, juiced",
+        "1 inch piece fresh ginger root, minced",
+        "1 clove garlic, minced",
+        "1 tablespoon agave nectar",
+        "Stir Fry:",
+        "1 tablespoon peanut oil",
+        "1 red onion, cut into 1 inch long strips",
+        "1 green bell pepper, cut into 1 inch long strips",
+        "1/2 cup thinly sliced carrot",
+        "1 cup canned adzuki beans, drained",
+        "2 small mangos - peeled and cut into strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce",
+    "url": "http://allrecipes.com/recipe/169811/adzuki-bean-mango-stir-fry-with-cilan/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aebleskiver-danish-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/aebleskiver-danish-pancakes.json
new file mode 100644
index 000000000..49168a7a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aebleskiver-danish-pancakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.",
+        "Heat an aebleskiver pan over medium heat; prepare with cooking spray.",
+        "Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels."
+    ],
+    "ingredients": [
+        "1 cup whole wheat flour",
+        "2 tablespoons white sugar",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground cinnamon",
+        "1 dash ground nutmeg",
+        "1 dash ground cloves",
+        "1 egg, lightly beaten",
+        "3/4 cup milk",
+        "2 tablespoons unsalted butter, melted",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aebleskiver (Danish Pancakes)",
+    "url": "http://allrecipes.com/recipe/206080/aebleskiver-danish-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aegean-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/aegean-chicken-salad.json
new file mode 100644
index 000000000..2d4414c24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aegean-chicken-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Break up chicken in a large bowl using a fork. Stir in onion, lemon juice, yogurt, hummus, olives, red bell pepper, and dill. Sprinkle with feta cheese."
+    ],
+    "ingredients": [
+        "1 (12.5 fl oz) can chicken breast chunks, drained",
+        "1/4 cup finely chopped red onion",
+        "1 teaspoon fresh lemon juice",
+        "2 tablespoons Greek yogurt",
+        "1/4 cup hummus",
+        "1/4 cup kalamata olives, chopped",
+        "1/4 cup finely chopped red bell pepper",
+        "1 teaspoon chopped fresh dill",
+        "1/4 cup crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aegean Chicken Salad",
+    "url": "http://allrecipes.com/recipe/201008/aegean-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/affogato-with-cold-brewed-coffee.json b/serverless-fleets/data/input/inferencing/recipes/affogato-with-cold-brewed-coffee.json
new file mode 100644
index 000000000..8c7522258
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/affogato-with-cold-brewed-coffee.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Whisk together ground coffee and cold water in a small bowl. Cover with plastic wrap and set aside for 12 hours. Whisk, then strain through a funnel lined with a moistened paper towel into a bowl.",
+        "Place ice cream scoops in 2 coffee or espresso cups. Pour 1/4 to 1/2 cup cold coffee over the top of each. Garnish with shaved dark chocolate."
+    ],
+    "ingredients": [
+        "2/3 cup medium-coarse ground coffee",
+        "3 cups cold water",
+        "2 scoops vanilla ice cream",
+        "2 tablespoons shaved dark chocolate"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Affogato with Cold-Brewed Coffee",
+    "url": "http://allrecipes.com/recipe/228372/affogato-with-cold-brewed-coffee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/affy-tapple-salad.json b/serverless-fleets/data/input/inferencing/recipes/affy-tapple-salad.json
new file mode 100644
index 000000000..093b3ded7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/affy-tapple-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice.  Cook over medium heat, stirring constantly, until thick.  Remove from heat and chill.",
+        "In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture.  Fold in the whipped topping and chill for at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 tablespoon all-purpose flour",
+        "1/2 cup white sugar",
+        "2 tablespoons instant tapioca",
+        "2 tablespoons cider vinegar",
+        "1 (8 ounce) can crushed pineapple, drained with juice reserved",
+        "4 apples, cored and chopped",
+        "2 cups unsalted peanuts",
+        "1 (8 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Affy Tapple Salad",
+    "url": "http://allrecipes.com/recipe/18229/affy-tapple-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/afghan-beef-raviolis-mantwo.json b/serverless-fleets/data/input/inferencing/recipes/afghan-beef-raviolis-mantwo.json
new file mode 100644
index 000000000..6a94d9209
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/afghan-beef-raviolis-mantwo.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In a small bowl, stir together yogurt, mint, and garlic.  Refrigerate.",
+        "In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.",
+        "Lay out wonton wrappers on aluminum foil.  Mound two large spoonfuls of beef mixture in the center of one wrapper.  Dip a finger in water and trace it around all four edges.  Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.",
+        "Place ravioli in steamer and steam 40 minutes.",
+        "Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.",
+        "Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.",
+        "To serve, spread yogurt on a serving plate.  Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture.  Serve immediately."
+    ],
+    "ingredients": [
+        "3/4 cup plain yogurt",
+        "1 teaspoon chopped fresh mint leaves",
+        "2 cloves garlic, crushed",
+        "1 pound ground beef",
+        "1 1/2 cups chopped onion",
+        "1 cup water",
+        "1 carrot, grated",
+        "3/4 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 1/2 teaspoons ground coriander",
+        "1/2 teaspoon ground cumin",
+        "26 wonton wrappers",
+        "1 tablespoon tomato paste",
+        "1/8 teaspoon red pepper flakes",
+        "2 tablespoons water",
+        "1/2 cup dried yellow split peas",
+        "1/8 teaspoon red pepper flakes",
+        "1 teaspoon ground coriander",
+        "1/4 teaspoon ground cumin",
+        "1 cube chicken bouillon",
+        "1 1/2 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Afghan Beef Raviolis (Mantwo)",
+    "url": "http://allrecipes.com/recipe/81568/afghan-beef-raviolis-mantwo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/afghan-okra.json b/serverless-fleets/data/input/inferencing/recipes/afghan-okra.json
new file mode 100644
index 000000000..7878c2ff2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/afghan-okra.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the vegetable oil in a skillet over medium-low heat. Stir in the onions, and cook until softened and dark brown, about 15 minutes. Stir in the tomato paste until no lumps remain. Add the okra, and sprinkle with turmeric, salt, and pepper. Pour in the water and bring to a boil over high heat. Reduce heat to medium-low, and simmer until the okra is very tender and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper again before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 onion, thinly sliced",
+        "2 tablespoons tomato paste",
+        "1 pound okra, sliced in 1/4 inch pieces",
+        "1 teaspoon ground turmeric",
+        "salt and black pepper to taste",
+        "2 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Afghan Okra",
+    "url": "http://allrecipes.com/recipe/216146/afghan-okra/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/afghan-sweet-bread-roht.json b/serverless-fleets/data/input/inferencing/recipes/afghan-sweet-bread-roht.json
new file mode 100644
index 000000000..06d1ef402
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/afghan-sweet-bread-roht.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.",
+        "Whisk flour, baking powder, cardamom, and salt together in a bowl.",
+        "Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together.",
+        "Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top.",
+        "Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour, plus more for dusting",
+        "1 1/2 teaspoons baking powder",
+        "1 1/2 teaspoons ground cardamom",
+        "1 pinch salt",
+        "2 eggs",
+        "1 cup unsalted butter, softened",
+        "1 cup white sugar",
+        "1 teaspoon nigella seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Afghan Sweet Bread (Roht)",
+    "url": "http://allrecipes.com/recipe/245421/afghan-sweet-bread-roht/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/afghan-tomato-soup-aush-goshti.json b/serverless-fleets/data/input/inferencing/recipes/afghan-tomato-soup-aush-goshti.json
new file mode 100644
index 000000000..3a89b2b5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/afghan-tomato-soup-aush-goshti.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.",
+        "Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 onion, chopped",
+        "3 cloves garlic, minced",
+        "1/2 pound ground beef",
+        "1 (6 ounce) can tomato paste",
+        "1 (32 ounce) can tomato juice",
+        "5 cups water",
+        "1 (15 ounce) can garbanzo beans, drained and coarsely chopped",
+        "1 (16 ounce) package uncooked fettuccine",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon dry mustard",
+        "1 tablespoon chopped fresh dill",
+        "1 tablespoon chopped fresh cilantro, or to taste",
+        "1 teaspoon chili paste, or to taste",
+        "2 teaspoons fresh lemon juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Afghan Tomato Soup (Aush Goshti)",
+    "url": "http://allrecipes.com/recipe/165713/afghan-tomato-soup-aush-goshti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-adobo-rubbed-tuna-steaks-108201.json b/serverless-fleets/data/input/inferencing/recipes/african-adobo-rubbed-tuna-steaks-108201.json
new file mode 100644
index 000000000..6abf83b4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-adobo-rubbed-tuna-steaks-108201.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.",
+        "Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.",
+        "To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)",
+        "Mix all of the ingredients together in a bowl.",
+        "Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute \u2014 the tuna is served rare. Transfer to a plate and set aside.",
+        "Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment."
+    ],
+    "ingredients": [
+        "2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes",
+        "3 scallions, white and green parts, thinly sliced on the bias",
+        "2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)",
+        "2 cloves garlic, minced",
+        "1/3 cup fresh orange juice",
+        "1/4 cup fresh lime juice",
+        "1/2 cup extra virgin olive oil",
+        "Kosher salt and freshly ground black pepper to taste",
+        "1 1/2 teaspoons toasted and ground coriander seeds",
+        "1 teaspoon ground ginger",
+        "1 1/2 teaspoons crushed red pepper flakes",
+        "1 1/2 teaspoons ground turmeric",
+        "1 1/2 tablespoons dry mustard",
+        "1 1/2 teaspoons grated nutmeg",
+        "1 1/2 teaspoons ground allspice",
+        "1 1/2 teaspoons cayenne pepper",
+        "1 1/2 teaspoons freshly ground black pepper",
+        "1 1/2 tablespoons kosher salt",
+        "1 tablespoon paprika",
+        "1 1/2 tablespoons dried orange peel",
+        "1 tablespoon sugar",
+        "Four 6-ounce tuna steaks",
+        "1/4 cup peanut or canola oil",
+        "2 1/2 tablespoons sugar, or to taste",
+        "1/2 cup Champagne vinegar",
+        "1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Marinate",
+        "Saut\u00e9",
+        "Lime",
+        "Orange",
+        "Tuna",
+        "Spice",
+        "Avocado",
+        "Cucumber",
+        "Summer",
+        "Healthy"
+    ],
+    "title": "African Adobo-Rubbed Tuna Steaks",
+    "url": "http://www.epicurious.com/recipes/food/views/african-adobo-rubbed-tuna-steaks-108201"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-cabbage-stew.json b/serverless-fleets/data/input/inferencing/recipes/african-cabbage-stew.json
new file mode 100644
index 000000000..c6ffd2720
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-cabbage-stew.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.",
+        "Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes.",
+        "Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 large head cabbage, diced",
+        "1/4 cup canola oil",
+        "1 onion, diced",
+        "2 teaspoons minced garlic",
+        "4 roma (plum) tomatoes, diced",
+        "1 cup water",
+        "1 (6 ounce) can tomato paste",
+        "1 (15 ounce) can mackerel in tomato sauce",
+        "1 pinch red pepper flakes, or to taste",
+        "1 pinch seasoned salt, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African Cabbage Stew",
+    "url": "http://allrecipes.com/recipe/228662/african-cabbage-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-chicken-in-spicy-red-sauce.json b/serverless-fleets/data/input/inferencing/recipes/african-chicken-in-spicy-red-sauce.json
new file mode 100644
index 000000000..27a3720e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-chicken-in-spicy-red-sauce.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine cayenne pepper, black pepper, ground ginger, cinnamon, and cloves together in a bowl until berbere is evenly mixed. Measure 2 teaspoons berbere and store remaining for another use.",
+        "Place chicken in a shallow dish. Drizzle lemon juice over chicken and season with 1/2 teaspoon salt. Cover dish with plastic wrap and marinate in refrigerator for 30 minutes.",
+        "Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until fragrant, about 5 minutes. Add 2 teaspoons berbere, remaining 1/4 teaspoon salt, butter, fresh ginger, nutmeg, and cardamom to onion mixture; stir to coat, about 1 minute.",
+        "Stir chicken broth, wine, and tomato paste into onion mixture; add chicken and bring to a boil. Cover pot, reduce heat, and simmer, turning chicken occasionally, until chicken is tender and no longer pink in the center, about 50 minutes. Stir cilantro into chicken mixture and serve with lemon wedges."
+    ],
+    "ingredients": [
+        "Berbere:",
+        "2 tablespoons cayenne pepper",
+        "1 tablespoon freshly ground black pepper",
+        "1 teaspoon ground ginger",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "Chicken:",
+        "2 pounds skinless, boneless chicken breast halves",
+        "3 tablespoons fresh lemon juice",
+        "3/4 teaspoon salt, divided",
+        "1 teaspoon olive oil",
+        "1 1/2 cups chopped onion",
+        "1 tablespoon minced garlic",
+        "1 tablespoon butter",
+        "1 tablespoon minced fresh ginger",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cardamom",
+        "1 (14.5 ounce) can chicken broth",
+        "1/2 cup dry red wine",
+        "1 (6 ounce) can tomato paste",
+        "2 tablespoons chopped fresh cilantro",
+        "4 lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African Chicken in Spicy Red Sauce",
+    "url": "http://allrecipes.com/recipe/236742/african-chicken-in-spicy-red-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-chicken-stew.json b/serverless-fleets/data/input/inferencing/recipes/african-chicken-stew.json
new file mode 100644
index 000000000..3b957970a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-chicken-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan.  Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.",
+        "Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.",
+        "Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 (3 pound) roasting chicken, deboned and cut into bite size pieces",
+        "2 cloves garlic, crushed",
+        "1 onion, chopped",
+        "1 large potato, diced",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground coriander seed",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon crushed red pepper flakes",
+        "1 teaspoon salt",
+        "1 cup water",
+        "3/4 cup unsalted natural-style peanut butter",
+        "1 (15 ounce) can garbanzo beans, drained and rinsed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African Chicken Stew",
+    "url": "http://allrecipes.com/recipe/8687/african-chicken-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-curried-coconut-soup-with-chickpeas-352349.json b/serverless-fleets/data/input/inferencing/recipes/african-curried-coconut-soup-with-chickpeas-352349.json
new file mode 100644
index 000000000..9faabcbc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-curried-coconut-soup-with-chickpeas-352349.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "2 tablespoons canola oil",
+        "1 medium onion (about 6 ounces), chopped",
+        "1 medium red bell pepper (about 6 ounces), chopped",
+        "1 jalape\u00f1o chili, seeded and finely chopped",
+        "2 large cloves garlic, finely chopped",
+        "2 cups low-sodium vegetable broth",
+        "1 (15-ounce) can chickpeas, rinsed and drained",
+        "1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)",
+        "1 teaspoon mild curry powder",
+        "1/2 teaspoon salt, or to taste",
+        "Freshly ground black pepper, to taste",
+        "1 (14-ounce) can light coconut milk",
+        "3/4 cup cooked white or brown rice",
+        "2 tablespoons chopped fresh cilantro or parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Tomato",
+        "Vegetable",
+        "Appetizer",
+        "Vegetarian",
+        "High Fiber",
+        "Dinner",
+        "Spice",
+        "Curry",
+        "Legume",
+        "Chickpea",
+        "Healthy",
+        "Vegan",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "African Curried Coconut Soup with Chickpeas",
+    "url": "http://www.epicurious.com/recipes/food/views/african-curried-coconut-soup-with-chickpeas-352349"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-curry.json b/serverless-fleets/data/input/inferencing/recipes/african-curry.json
new file mode 100644
index 000000000..e356c5889
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-curry.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.",
+        "Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 onion, chopped",
+        "2 cloves garlic, peeled and chopped",
+        "1 bay leaf",
+        "1 (14.5 ounce) can whole peeled tomatoes, drained",
+        "2 teaspoons curry powder",
+        "1/8 teaspoon salt",
+        "1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces",
+        "1 (14 ounce) can unsweetened coconut milk",
+        "1 lemon, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African Curry",
+    "url": "http://allrecipes.com/recipe/47439/african-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-jollof-rice.json b/serverless-fleets/data/input/inferencing/recipes/african-jollof-rice.json
new file mode 100644
index 000000000..d63bf546f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-jollof-rice.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Finely slice the peppers and onions. Make a paste out of the garlic and 1 teaspoon of salt. Seed and slice the Scotch bonnet pepper, dice the tomatoes and set them aside. Soften the onions and peppers in the sunflower oil over high heat for 5 minutes, stirring frequently. Add the pasted garlic, Scotch bonnet pepper, tomatoes, and dry seasonings and cook for another 10 minutes over medium heat, stirring frequently. Add the tomato paste, cook for another minute or so, then remove from the heat.",
+        "Blend the mixture with a generous 3/4  cup of chicken stock. If this was prepared in advance, reheat it first. Add another 3/4 cup of stock and blend until the mixture is smooth. Add the palm oil, a final teaspoon of salt, and then pour 2 1/2 cups of this mixture back into the pot. Heat the sauce until it is lightly bubbling. Measure out your rice, then add to the pot. The pot should have a tight-fitting lid, but if it doesn\u2019t you can use some foil with the shiny side facing down to retain the heat. Stir gently so that all the rice is coated with the red sauce, then reduce the heat to a very low flame\u2014the lowest possible.",
+        "Cover and simmer for 10 minutes. Open the lid and stir gently again. It is important to get under the center of the pan so all the rice cooks at the same rate. Cover and simmer for another 10 minutes. Open and stir for a final time, then simmer for a final 10 minutes. This makes 30 minutes cooking time in total. Turn the heat off and allow to steam, covered, for another 15 minutes. It\u2019s tempting to open the pot here but it\u2019s very important to trust the process and allow the rice to cook residually. This improves the final taste and texture of the rice.",
+        "Open the lid then leave to stand for 5 minutes, uncovered. Then fluff with a fork to separate the rice, slowly working inward from the edge of the pan in a swirling motion. If the rice is not completely cooked, add the remaining 1/2  cup stock, stir gently, then place back over low heat for another 10 minutes. Spoon the rice out onto a separate dish and serve."
+    ],
+    "ingredients": [
+        "4 red bell peppers",
+        "2 medium to large onions",
+        "3 bulbs of garlic",
+        "2 teaspoons salt",
+        "1/2 a Scotch bonnet pepper",
+        "1/4 pound plum tomatoes",
+        "1/4 cup sunflower oil",
+        "1 teaspoon dried thyme",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon cayenne pepper\nor alternative",
+        "1/4 teaspoon smoked paprika",
+        "1 heaping teaspoon tomato paste",
+        "Generous 2 cups chicken stock",
+        "1 teaspoon red palm oil",
+        "1 1/4 cups white basmati rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Rice",
+        "Side",
+        "Chile Pepper",
+        "Onion",
+        "Tomato",
+        "Spice",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Jollof Rice",
+    "url": "http://www.epicurious.com/recipes/food/views/african-jollof-rice"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-peanut-soup.json b/serverless-fleets/data/input/inferencing/recipes/african-peanut-soup.json
new file mode 100644
index 000000000..e294a2701
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-peanut-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.",
+        "Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 medium onions, chopped",
+        "2 large red bell peppers, chopped",
+        "4 cloves garlic, minced",
+        "1 (28 ounce) can crushed tomatoes, with liquid",
+        "8 cups vegetable broth or stock",
+        "1/4 teaspoon pepper",
+        "1/4 teaspoon chili powder (optional)",
+        "2/3 cup extra crunchy peanut butter",
+        "1/2 cup uncooked brown rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African Peanut Soup",
+    "url": "http://allrecipes.com/recipe/73090/african-peanut-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-quinoa-soup.json b/serverless-fleets/data/input/inferencing/recipes/african-quinoa-soup.json
new file mode 100644
index 000000000..3f840c7e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-quinoa-soup.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.",
+        "Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 onion, chopped",
+        "1 sweet potato, chopped",
+        "1 red bell pepper, chopped",
+        "2 stalks celery, chopped",
+        "2 zucchini, chopped",
+        "1 jalapeno pepper, minced",
+        "2 cloves garlic, minced",
+        "6 cups vegetable stock",
+        "1/2 cup quinoa",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground oregano",
+        "1 teaspoon salt",
+        "1 pinch ground black pepper",
+        "1 pinch cayenne pepper",
+        "1/2 cup peanut butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African Quinoa Soup",
+    "url": "http://allrecipes.com/recipe/234672/african-quinoa-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-style-oxtail-stew.json b/serverless-fleets/data/input/inferencing/recipes/african-style-oxtail-stew.json
new file mode 100644
index 000000000..367486ec2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-style-oxtail-stew.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.",
+        "Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.",
+        "Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.",
+        "Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail."
+    ],
+    "ingredients": [
+        "1 cup chopped celery",
+        "1 teaspoon minced garlic",
+        "1 (6 ounce) can tomato paste",
+        "2 cubes beef bouillon",
+        "10 cups water",
+        "6 whole black peppercorns",
+        "2 bay leaves",
+        "1/4 cup canola oil",
+        "3 pounds beef oxtail, cut into pieces",
+        "1 large onion, chopped",
+        "salt and pepper to taste",
+        "1 (12 ounce) can kidney beans, drained",
+        "1/4 cup cornstarch dissolved in",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African-Style Oxtail Stew",
+    "url": "http://allrecipes.com/recipe/137967/african-style-oxtail-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-sweet-potato-and-peanut-soup.json b/serverless-fleets/data/input/inferencing/recipes/african-sweet-potato-and-peanut-soup.json
new file mode 100644
index 000000000..3547a51e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-sweet-potato-and-peanut-soup.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.",
+        "Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.",
+        "Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 large onion, chopped",
+        "2 cloves garlic, minced",
+        "2 teaspoons minced fresh ginger root",
+        "1 1/2 teaspoons ground cumin",
+        "1 1/2 teaspoons ground coriander",
+        "1/2 teaspoon ground cinnamon",
+        "1 pinch ground cloves",
+        "3 medium tomatoes, chopped",
+        "1 1/2 pounds sweet potatoes, peeled and chopped",
+        "1 carrot, peeled and chopped",
+        "4 1/2 cups water",
+        "1 teaspoon salt",
+        "1/4 cup chopped, unsalted dry-roasted peanuts",
+        "1 pinch cayenne pepper",
+        "2 tablespoons creamy peanut butter",
+        "1 bunch chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African Sweet Potato and Peanut Soup",
+    "url": "http://allrecipes.com/recipe/55207/african-sweet-potato-and-peanut-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-sweet-potato-stew.json b/serverless-fleets/data/input/inferencing/recipes/african-sweet-potato-stew.json
new file mode 100644
index 000000000..501b2b199
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-sweet-potato-stew.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.",
+        "Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 onion, chopped",
+        "2 small jalapeno peppers, seeded and chopped",
+        "3 cloves garlic, minced",
+        "2 teaspoons minced fresh ginger",
+        "2 teaspoons ground cumin",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground coriander",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon red pepper flakes",
+        "4 cups water",
+        "2 1/2 pounds sweet potatoes, peeled and chopped into 2-inch pieces",
+        "2 (15 ounce) cans diced tomatoes, drained",
+        "2 (15 ounce) cans chickpeas, drained and rinsed",
+        "1/4 cup peanut butter",
+        "1 (15 ounce) can sliced green beans, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African Sweet Potato Stew",
+    "url": "http://allrecipes.com/recipe/245682/african-sweet-potato-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/african-turkey-stew.json b/serverless-fleets/data/input/inferencing/recipes/african-turkey-stew.json
new file mode 100644
index 000000000..6717452cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/african-turkey-stew.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes. Place the red bell peppers, tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot -- don't touch your eyes after handling peppers.",
+        "Heat the vegetable oil in a Dutch oven over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes; stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt."
+    ],
+    "ingredients": [
+        "3 smoked turkey legs, cut into 1-inch thick pieces",
+        "4 chicken bouillon cubes",
+        "4 red bell peppers - cored, seeded, and cut into chunks",
+        "6 tomatoes, cut into chunks",
+        "1 onion, cut into chunks",
+        "4 habanero peppers, seeded and chopped (wear gloves)",
+        "1 tablespoon minced garlic",
+        "2 tablespoons tomato paste",
+        "1 cup vegetable oil",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "African Turkey Stew",
+    "url": "http://allrecipes.com/recipe/216101/african-turkey-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/after-dinner-200253.json b/serverless-fleets/data/input/inferencing/recipes/after-dinner-200253.json
new file mode 100644
index 000000000..0f364a650
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/after-dinner-200253.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine all ingredients except the lime peel in a cocktail shaker and shake vigorously. Strain into a cocktail glass and drop in lime peel."
+    ],
+    "ingredients": [
+        "1 1/2 ounces apricot brandy",
+        "1 1/2 ounces cura\u00e7ao",
+        "3 tablespoons lime juice",
+        "3 or 4 ice cubes",
+        "Twist of lime peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lime",
+        "Brandy",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "After Dinner",
+    "url": "http://www.epicurious.com/recipes/food/views/after-dinner-200253"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/after-school-antipasto-pinwheel-sandw.json b/serverless-fleets/data/input/inferencing/recipes/after-school-antipasto-pinwheel-sandw.json
new file mode 100644
index 000000000..310215b09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/after-school-antipasto-pinwheel-sandw.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine the cream cheese and sun-dried tomato pesto in a mini food processor or bowl until well blended. Reserve some of the mixture to seal the pinwheels.",
+        "Spread cream cheese mixture over each tortilla all the way to the edges. Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1 1/2-inch edge on one side.",
+        "Place 5 slices of salami over each tortilla leaving a 1 1/2-inch edge on one side.",
+        "Starting with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich. Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours.",
+        "When chilled, unwrap and slice rolls into 8 pieces per sandwich. Serve with an ice cold glass of milk!"
+    ],
+    "ingredients": [
+        "4 ounces cream cheese, softened",
+        "2 tablespoons sun-dried tomato pesto",
+        "3 (8 inch) whole wheat tortillas",
+        "1/4 cup sliced pepperoncini peppers, drained",
+        "1/4 cup julienne-cut fresh basil",
+        "15 slices salami"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "After School Antipasto Pinwheel Sandwiches",
+    "url": "http://allrecipes.com/recipe/254206/after-school-antipasto-pinwheel-sandw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/after-school-carrot-cookies.json b/serverless-fleets/data/input/inferencing/recipes/after-school-carrot-cookies.json
new file mode 100644
index 000000000..fe938a0e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/after-school-carrot-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Combine butter and brown sugar in a large bowl; mix together with an electric mixer until light and fluffy. Beat in carrots and egg.",
+        "Combine all-purpose flour, whole wheat flour, cinnamon, baking powder, nutmeg and salt in a bowl. Stir into carrot mixture, a little at a time, blending dough well after each addition.",
+        "Drop spoonfuls of dough 2 inches apart onto a baking sheet; flatten with a moistened fork.",
+        "Bake in the preheated oven until cookies are golden and crisp, about 15 minutes. Transfer to wire racks to cool, about 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup packed brown sugar",
+        "1 cup finely shredded carrots",
+        "1 egg",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup whole wheat flour",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "After-School Carrot Cookies",
+    "url": "http://allrecipes.com/recipe/255091/after-school-carrot-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/after-school-fruit-rolls.json b/serverless-fleets/data/input/inferencing/recipes/after-school-fruit-rolls.json
new file mode 100644
index 000000000..be48d466e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/after-school-fruit-rolls.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/982895.jpg",
+    "ingredients": [
+        "4 Mission\u00ae Soft Taco Size Flour Tortillas",
+        "2 Bananas, thinly sliced",
+        "1/4 cup Raisins",
+        "2 tablespoons Honey",
+        "1/4 teaspoon Cinnamon",
+        "1/2 cup Peanut butter",
+        "1/4 cup Chopped Peanuts or other Nuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "After School Fruit Rolls",
+    "url": "http://allrecipes.com/recipe/86015/after-school-fruit-rolls/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/after-thanksgiving-casserole.json b/serverless-fleets/data/input/inferencing/recipes/after-thanksgiving-casserole.json
new file mode 100644
index 000000000..d0d5e52e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/after-thanksgiving-casserole.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat butter in an oven-proof skillet over medium heat; cook and stir celery and onion in the hot butter until onion is softened, about 10 minutes. Add bread cubes and chicken broth; stir to combine.",
+        "Mix gravy and turkey together in a bowl; spoon over stuffing mixture. Layer corn atop turkey gravy. Spread mashed potatoes over corn layer.",
+        "Bake casserole in the preheated oven until heated through, 20 minutes. Sprinkle with Cheddar cheese; return to oven. Bake until cheese is melted, about 10 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup chopped celery",
+        "1/4 cup minced onion",
+        "1 (8 ounce) package bread stuffing cubes",
+        "1 cup chicken broth",
+        "2 cups turkey gravy",
+        "2 cups chopped cooked turkey",
+        "1 (15 ounce) can cream-style corn",
+        "3 cups mashed potatoes",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "After Thanksgiving Casserole",
+    "url": "http://allrecipes.com/recipe/230105/after-thanksgiving-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/after-the-holidays-ham-bone-soup.json b/serverless-fleets/data/input/inferencing/recipes/after-the-holidays-ham-bone-soup.json
new file mode 100644
index 000000000..67b853014
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/after-the-holidays-ham-bone-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 ham bone with some meat",
+        "1 small onion, finely chopped",
+        "1 (15 ounce) can whole peeled tomatoes with juice",
+        "1 (14 ounce) package frozen mixed vegetables, thawed",
+        "3 potatoes, peeled and diced",
+        "1 1/2 cups uncooked elbow macaroni",
+        "3/4 cup uncooked long grain rice",
+        "1 cup chopped cooked ham, or amount leftover",
+        "1 (10 ounce) can tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "After the Holidays Ham Bone Soup",
+    "url": "http://allrecipes.com/recipe/156699/after-the-holidays-ham-bone-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/afternoon-delight-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/afternoon-delight-cocktail.json
new file mode 100644
index 000000000..cdf068b81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/afternoon-delight-cocktail.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pour gin, lemon juice, orange juice, simple syrup, and brandy into a shaker. Fill the shaker with ice, cover, and shake until chilled. Strain cocktail into a Collins glassed filled with ice. Top with club soda and garnish with orange slice."
+    ],
+    "ingredients": [
+        "2 fluid ounces gin",
+        "3/4 fluid ounce lemon juice",
+        "3/4 fluid ounce orange juice",
+        "3/4 fluid ounce simple syrup",
+        "1/2 fluid ounce brandy",
+        "2 fluid ounces club soda, or to taste",
+        "ice",
+        "1 orange slice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Afternoon Delight Cocktail",
+    "url": "http://allrecipes.com/recipe/236889/afternoon-delight-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agave-almond-butter.json b/serverless-fleets/data/input/inferencing/recipes/agave-almond-butter.json
new file mode 100644
index 000000000..1051e5ea0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agave-almond-butter.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place almonds, agave nectar and salt in Oster(R) Versa(R) Performance Blender; PULSE on HIGH 2 to 3 times.",
+        "Blend on HIGH for 1-1/2 to 2 minutes or until creamy, using tamper to press ingredients into blade; transfer to a covered container.",
+        "Store airtight in refrigerator."
+    ],
+    "ingredients": [
+        "1 1/2 cups unsalted natural whole almonds",
+        "1/4 cup agave nectar",
+        "1/8 teaspoon kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agave Almond Butter",
+    "url": "http://allrecipes.com/recipe/238418/agave-almond-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agave-margarita-395470.json b/serverless-fleets/data/input/inferencing/recipes/agave-margarita-395470.json
new file mode 100644
index 000000000..cb37c78dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agave-margarita-395470.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Pour some kosher salt into a small dish. Rub 1 lime slice over half the rim of an Old Fashioned glass (if you prefer your Margarita on the rocks) or a coupe glass (if you prefer it up). Dip rim of glass into salt.",
+        "Combine tequila, agave syrup, and juice in a cocktail shaker; fill with ice and shake well. Strain into prepared glass. Garnish with second lime slice."
+    ],
+    "ingredients": [
+        "Kosher salt",
+        "2 lime slices or wedges",
+        "1/4 cup tequila blanco",
+        "1 tablespoon agave syrup (nectar)",
+        "1/4 cup fresh lime juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tequila",
+        "Alcoholic",
+        "Citrus",
+        "Cocktail Party",
+        "Cinco de Mayo",
+        "Cocktail",
+        "Lime",
+        "Spirit",
+        "Lime Juice",
+        "Drink"
+    ],
+    "title": "Agave Margarita",
+    "url": "http://www.epicurious.com/recipes/food/views/agave-margarita-395470"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agave-mustard-daikon-radish-salad.json b/serverless-fleets/data/input/inferencing/recipes/agave-mustard-daikon-radish-salad.json
new file mode 100644
index 000000000..254de27c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agave-mustard-daikon-radish-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place daikon radish in a serving bowl. Whisk lemon juice, mustard, agave nectar, ginger, and garlic together in a small bowl until smooth; pour over daikon radish and toss to coat completely. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour."
+    ],
+    "ingredients": [
+        "1 1/2 pounds daikon radish, peeled and cut into matchsticks",
+        "1/2 lemon, juiced",
+        "2 teaspoons whole grain mustard, or more to taste",
+        "2 teaspoons agave nectar",
+        "1 teaspoon freshly grated ginger",
+        "1 clove garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agave Mustard Daikon Radish Salad",
+    "url": "http://allrecipes.com/recipe/241004/agave-mustard-daikon-radish-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agave-nectar-chocolate-syrup.json b/serverless-fleets/data/input/inferencing/recipes/agave-nectar-chocolate-syrup.json
new file mode 100644
index 000000000..78e2dd37b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agave-nectar-chocolate-syrup.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place cocoa powder and stevia in a large glass measuring cup or bowl. Slowly add water, stirring constantly, until mixture is thick and creamy with a fudge-like consistency. Add agave nectar and vanilla extract; mix well. Pour the chocolate syrup into a squeeze bottle."
+    ],
+    "ingredients": [
+        "1 cup unsweetened cocoa powder (not Dutch-process)",
+        "3/8 teaspoon unprocessed stevia powder",
+        "1/2 cup cold water",
+        "1 cup raw agave nectar",
+        "1/2 teaspoon pure vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agave Nectar Chocolate Syrup",
+    "url": "http://allrecipes.com/recipe/245643/agave-nectar-chocolate-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agave-sweetened-lemon-meringue-pie.json b/serverless-fleets/data/input/inferencing/recipes/agave-sweetened-lemon-meringue-pie.json
new file mode 100644
index 000000000..d50f1ba31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agave-sweetened-lemon-meringue-pie.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat.",
+        "Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture.",
+        "Bake in the preheated oven until meringue is golden brown, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "3/4 cup agave nectar",
+        "3 tablespoons cornstarch",
+        "2 tablespoons all-purpose flour",
+        "2 1/2 lemons, zested and juiced",
+        "1/4 teaspoon salt",
+        "2 tablespoons butter",
+        "4 egg yolks, beaten",
+        "1 baked pie crust",
+        "4 egg whites",
+        "1/2 teaspoon lemon juice",
+        "2 tablespoons agave nectar, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agave-Sweetened Lemon Meringue Pie",
+    "url": "http://allrecipes.com/recipe/244928/agave-sweetened-lemon-meringue-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agave-sweetened-orange-orange-pekoe-tea-352390.json b/serverless-fleets/data/input/inferencing/recipes/agave-sweetened-orange-orange-pekoe-tea-352390.json
new file mode 100644
index 000000000..237c64a3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agave-sweetened-orange-orange-pekoe-tea-352390.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "\u2022 In a stockpot, combine the water and cinnamon sticks and bring to a boil. Remove from heat and immediately add the tea bags, orange juice, lemon juice, and agave nectar. Cover and let stand for 30 minutes.",
+        "\u2022 Remove the lid, allow the tea to cool, and remove the tea bags with a slotted spoon.",
+        "\u2022 To serve, ladle into pint-size canning jars filled with ice and garnish with orange wedges."
+    ],
+    "ingredients": [
+        "12 cups cold water",
+        "2 2-inch cinnamon sticks",
+        "12 tea bags orange-flavored black tea",
+        "2 cups freshly squeezed orange juice",
+        "1/2 cup freshly squeezed lemon juice",
+        "1 1/2 cups agave nectar",
+        "Ice cubes",
+        "Thin orange wedges, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tea",
+        "Non-Alcoholic",
+        "Fourth of July",
+        "Picnic",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Kentucky Derby",
+        "Graduation",
+        "Father's Day",
+        "Backyard BBQ",
+        "Iced Tea",
+        "Summer",
+        "Birthday",
+        "Family Reunion",
+        "Party",
+        "Drink"
+    ],
+    "title": "Agave-Sweetened Orange-Orange Pekoe Tea",
+    "url": "http://www.epicurious.com/recipes/food/views/agave-sweetened-orange-orange-pekoe-tea-352390"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/age-of-lincoln-almond-streusel-bundt-cake-with-coffee-glaze-2630.json b/serverless-fleets/data/input/inferencing/recipes/age-of-lincoln-almond-streusel-bundt-cake-with-coffee-glaze-2630.json
new file mode 100644
index 000000000..9d10966fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/age-of-lincoln-almond-streusel-bundt-cake-with-coffee-glaze-2630.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Mix first 5 ingredients in small bowl. Add butter and rub in with fingertips until well blended. Set aside.",
+        "Preheat oven to 350\u00b0 F. Butter and flour 12-cup Bundt pan. Mix flour and baking powder in small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in large bowl until blended. Gradually beat in 1 1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions. Transfer half of batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely. (Cake can be prepared 1 day ahead. Cover and let stand at room temperature.)",
+        "Stir powdered sugar, whipping cream and instant espresso powder in small bowl until well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds."
+    ],
+    "ingredients": [
+        "1/2 cup firmly packed brown sugar",
+        "1/2 cup chopped toasted almonds",
+        "1/3 cup old-fashioned oats",
+        "1 1/2 teaspoons instant espresso powder or instant coffee powder",
+        "3/4 teaspoon ground cinnamon",
+        "1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces",
+        "3 cups sifted cake flour",
+        "1 tablespoon baking powder",
+        "1 cup whole almonds, toasted",
+        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
+        "1/2 cup almond paste",
+        "1 2/3 cups sugar",
+        "1/2 teaspoon almond extract",
+        "1 cup milk",
+        "6 large egg whites, room temperature",
+        "1 cup powdered sugar, sifted",
+        "1/4 cup whipping cream",
+        "1 teaspoon instant espresso powder or instant coffee powder",
+        "1/3 cup toasted sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Coffee",
+        "Dessert",
+        "Bake",
+        "Almond",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Age of Lincoln Almond-Streusel Bundt Cake with Coffee Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/age-of-lincoln-almond-streusel-bundt-cake-with-coffee-glaze-2630"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aged-eggnog-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/aged-eggnog-cocktail.json
new file mode 100644
index 000000000..b33d232c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aged-eggnog-cocktail.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Beat yolks with an electric mixer until pale yellow in color. Slowly beat 2 tablespoons sugar into yolks for 30 seconds; beat in milk, brandy, bourbon, and rum until smooth.",
+        "Beat egg whites using an electric mixer until soft peaks form; add 1 tablespoon sugar and beat for 20 seconds. Fold egg white mixture into egg yolk mixture.",
+        "Beat heavy cream in a separate bowl using an electric mixer until soft peaks form; add to egg mixture. Gently fold mixture together; store in a glass container in the back of a refrigerator that is 45 degrees F (7 degrees C) or colder, at least 1 week and up to 1 month."
+    ],
+    "ingredients": [
+        "3 pasteurized eggs, separated",
+        "3 tablespoons white sugar, divided",
+        "1 cup whole milk",
+        "1 (1.5 fluid ounce) jigger brandy",
+        "1 (1.5 fluid ounce) jigger bourbon",
+        "1 (1.5 fluid ounce) jigger molasses rum",
+        "1 cup heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aged Eggnog Cocktail",
+    "url": "http://allrecipes.com/recipe/256378/aged-eggnog-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aged-sherry-walnut-vinaigrette-234560.json b/serverless-fleets/data/input/inferencing/recipes/aged-sherry-walnut-vinaigrette-234560.json
new file mode 100644
index 000000000..2fbdc2f43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aged-sherry-walnut-vinaigrette-234560.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Toss the minced shallots with the salt in a bowl and let the shallots \"weep\" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.",
+        "*Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity \u2014 especially a problem for nut oils."
+    ],
+    "ingredients": [
+        "1 shallot, peeled and minced",
+        "1 teaspoon salt",
+        "1 teaspoon Dijon mustard",
+        "1/4 cup aged sherry vinegar",
+        "3 tablespoons walnut or hazelnut oil*",
+        "3/4 cup extra virgin olive oil",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "No-Cook",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Vinegar",
+        "Walnut",
+        "Shallot"
+    ],
+    "title": "Aged Sherry-Walnut Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/aged-sherry-walnut-vinaigrette-234560"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agedashi-esque-tofu.json b/serverless-fleets/data/input/inferencing/recipes/agedashi-esque-tofu.json
new file mode 100644
index 000000000..98f5f9333
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agedashi-esque-tofu.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cut tofu into 12 cubes.  Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.",
+        "Heat enough oil so that tofu will be half-way submerged.  Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy.  Drain on paper towels.",
+        "Sprinkle green onions over tofu and drizzle with hoisin sauce.  Serve immediately."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package extra firm tofu",
+        "3 tablespoons cornstarch",
+        "oil for frying",
+        "2 green onions, chopped",
+        "2 tablespoons hoisin sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agedashi-esque Tofu",
+    "url": "http://allrecipes.com/recipe/25338/agedashi-esque-tofu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agent-orange-habanero-pepper-paste.json b/serverless-fleets/data/input/inferencing/recipes/agent-orange-habanero-pepper-paste.json
new file mode 100644
index 000000000..5eb5a6849
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agent-orange-habanero-pepper-paste.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring the habaneros and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 15 minutes. Remove from heat, and stir in carrots, onion, cumin and garlic. Carefully puree the vegetables in a blender until smooth, then return to the saucepan, and continue simmering 45 minutes to 1 hour until thickened to the consistency of oatmeal. When ready, refrigerate overnight before using."
+    ],
+    "ingredients": [
+        "22 habanero peppers, seeded and minced",
+        "8 habanero peppers, with seeds, minced",
+        "2 cups water",
+        "1 carrots, chopped",
+        "1/2 cup onion, chopped",
+        "1/4 teaspoon ground cumin",
+        "1 tablespoon garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agent Orange Habanero Pepper Paste",
+    "url": "http://allrecipes.com/recipe/162377/agent-orange-habanero-pepper-paste/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aggression-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aggression-oatmeal-cookies.json
new file mode 100644
index 000000000..0cdec8ca4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aggression-oatmeal-cookies.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Put ingredients together in a bowl.  For each child's bowl, use 1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1/2 cup of flour, and 1/2 teaspoon of baking soda.",
+        "Then mash, knead, and squeeze with hands until there aren't any lumps of butter. Form into small balls not as big as a walnut. Put on ungreased cookie sheet. Butter the bottom of a small glass and dip in granulated sugar. Flatten each ball of dough, dipping glass in sugar each time.",
+        "Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes.  Let cool on cookie rack."
+    ],
+    "ingredients": [
+        "6 cups rolled oats",
+        "3 cups packed brown sugar",
+        "3 cups butter",
+        "3 cups all-purpose flour",
+        "1 tablespoon baking soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aggression ( Oatmeal ) Cookies",
+    "url": "http://allrecipes.com/recipe/10116/aggression-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aglio-e-olio-alla-fremont.json b/serverless-fleets/data/input/inferencing/recipes/aglio-e-olio-alla-fremont.json
new file mode 100644
index 000000000..74dacd214
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aglio-e-olio-alla-fremont.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.",
+        "Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.",
+        "Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.",
+        "Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.",
+        "Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives."
+    ],
+    "ingredients": [
+        "1/2 cup hazelnuts",
+        "1/2 pound spaghetti",
+        "1/3 cup extra-virgin olive oil, or as needed",
+        "2 jarred pepperoncini peppers, sliced",
+        "3 cloves garlic, chopped",
+        "1/4 cup sun-dried tomatoes packed in oil, sliced",
+        "1 teaspoon anchovy paste",
+        "1/4 cup Marsala wine",
+        "8 large Kalamata olives (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aglio e Olio alla Fremont",
+    "url": "http://allrecipes.com/recipe/233309/aglio-e-olio-alla-fremont/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agnolotti-with-meat-and-spinach-filling-236847.json b/serverless-fleets/data/input/inferencing/recipes/agnolotti-with-meat-and-spinach-filling-236847.json
new file mode 100644
index 000000000..db9eff0df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agnolotti-with-meat-and-spinach-filling-236847.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Combine first 8 ingredients on rimmed baking sheet; drizzle with olive oil and toss to coat. Roast until all meats are cooked through, stirring occasionally, about 45 minutes.",
+        "Meanwhile, melt butter in large skillet over medium heat. Add shallot; saut\u00e9 3 minutes. Working in batches, add spinach to skillet and toss until wilted before adding more, about 5 minutes total. Remove from heat and cool.",
+        "Remove skin and bones from chicken thigh and discard. Coarsely dice chicken, veal, and pork; transfer to processor. Add meat pan juices, spinach, Parmesan, salt, pepper, and nutmeg. Process until meats and spinach are finely chopped, stopping often to scrape down sides of bowl. Transfer mixture to bowl. Do ahead Can be made 1 day ahead. Cover and chill.",
+        "Blend 1 3/4 cups flour and salt in processor. Add whole eggs and yolks and blend until dough forms, adding more flour by tablespoonfuls if too wet. Turn out dough on lightly floured surface; knead until smooth and elastic, sprinkling with flour if needed to prevent sticking, about 8 minutes. Wrap dough in plastic wrap and refrigerate 1 hour.",
+        "Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed to prevent sticking. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on work surface until no longer sticky to touch for easier handling, about 10 minutes.",
+        "Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 7 to 8 per strip). Place 1 generous teaspoon filling in center of each square. Brush 2 adjacent dough edges with water. Fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.",
+        "Melt butter with chopped sage in large skillet over medium-high heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti to pot and cook just until tender, about 8 minutes. Using slotted spoon transfer agnolotti to sieve to drain, then add to skillet with melted butter. Repeat with remaining agnolotti. Toss over medium-high heat until coated and heated through, about 3 minutes. Season with salt and pepper. Divide agnolotti among 8 bowls; sprinkle with Parmesan shavings and serve."
+    ],
+    "ingredients": [
+        "1 large chicken thigh with skin and bones",
+        "1 8-ounce boneless veal rib chop",
+        "1 8-ounce piece pork tenderloin",
+        "1 celery stalk, coarsely chopped",
+        "1/2 carrot, peeled, coarsely chopped",
+        "1/2 onion, cut into wedges",
+        "4 large fresh sage leaves",
+        "1 large sprig fresh rosemary",
+        "3 tablespoons extra-virgin olive oil",
+        "1 tablespoon butter",
+        "1 large shallot, minced",
+        "6 ounces fresh spinach leaves (about 6 cups packed)",
+        "2 tablespoons freshly grated Parmesan cheese",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon ground nutmeg",
+        "1 3/4 cups (or more) all purpose flour",
+        "1/2 teaspoon salt",
+        "3 large eggs",
+        "2 large egg yolks",
+        "3/4 cup (1 1/2 sticks) butter",
+        "8 fresh sage leaves, chopped",
+        "Parmesan cheese shavings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta Maker",
+        "Cheese",
+        "Dairy",
+        "Leafy Green",
+        "Onion",
+        "Pasta",
+        "Pork",
+        "Vegetable",
+        "Meat",
+        "Veal",
+        "Pork Tenderloin",
+        "Spinach"
+    ],
+    "title": "Agnolotti with Meat and Spinach Filling",
+    "url": "http://www.epicurious.com/recipes/food/views/agnolotti-with-meat-and-spinach-filling-236847"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agnolotti-with-sweet-peas-and-goat-cheese-236846.json b/serverless-fleets/data/input/inferencing/recipes/agnolotti-with-sweet-peas-and-goat-cheese-236846.json
new file mode 100644
index 000000000..7e97087c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agnolotti-with-sweet-peas-and-goat-cheese-236846.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Combine 1/2 cup cream (for fresh peas) or 3 tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium saucepan; bring to boil. Add peas and cook until tender, about 10 minutes for fresh and 3 minutes for frozen. Transfer mixture to processor and pur\u00e9e until smooth, scraping sides of bowl occasionally, about 3 minutes. Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at least 1 hour. Do ahead Can be made 1 day ahead. Cover and keep chilled.",
+        "Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.",
+        "Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.",
+        "Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 8 from each dough strip). Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough edges with water; fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.",
+        "Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer agnolotti to large sieve and drain well, then add to skillet with butter. Repeat with remaining agnolotti. Toss agnolotti over medium-high heat until coated with butter and heated through, about 3 minutes. Season with salt and pepper. Sprinkle lightly with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings and serve."
+    ],
+    "ingredients": [
+        "1/2 cup heavy whipping cream for fresh peas or 3 tablespoons for frozen",
+        "1 tablespoon sugar",
+        "1 garlic clove, flattened",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 cup fresh green peas (from about 16 ounces in pods) or 1 1/4 cups frozen petite peas",
+        "1/4 cup soft fresh goat cheese (about 2 ounces)",
+        "2 tablespoons mascarpone cheese (italian cream cheese)",
+        "2 teaspoons chopped fresh thyme",
+        "1 3/4 cups all purpose flour",
+        "1 1/2 teaspoons salt",
+        "6 large egg yolks",
+        "1 whole egg",
+        "1 1/2 teaspoons olive oil",
+        "2 tablespoons (about) water",
+        "3/4 cup (1 1/2 sticks) butter",
+        "Chopped fresh thyme",
+        "Parmesan cheese shavings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta Maker",
+        "Cheese",
+        "Herb",
+        "Pasta",
+        "Vegetable",
+        "Vegetarian",
+        "Dinner",
+        "Goat Cheese",
+        "Pea",
+        "Noodle",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Agnolotti with Sweet Peas and Goat Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/agnolotti-with-sweet-peas-and-goat-cheese-236846"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agua-de-jamaica-hibiscus-water.json b/serverless-fleets/data/input/inferencing/recipes/agua-de-jamaica-hibiscus-water.json
new file mode 100644
index 000000000..6d9c1d464
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agua-de-jamaica-hibiscus-water.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place 6 cups of water in a large saucepan; bring to a boil.  Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.",
+        "Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "2 cups dried hibiscus petals",
+        "1 cinnamon stick",
+        "1 pinch ground cloves",
+        "1 pinch ground nutmeg",
+        "1 pinch ground allspice",
+        "1/2 cup chopped piloncillo (Mexican brown sugar cones)",
+        "1 1/2 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agua de Jamaica (Hibiscus Water)",
+    "url": "http://allrecipes.com/recipe/214366/agua-de-jamaica-hibiscus-water/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agua-de-melon-cantaloupe-juice.json b/serverless-fleets/data/input/inferencing/recipes/agua-de-melon-cantaloupe-juice.json
new file mode 100644
index 000000000..39beb75d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agua-de-melon-cantaloupe-juice.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Put the cantaloupe in a blender. Pour sweetened condensed milk and water over the cantaloupe; blend until smooth. Serve over ice."
+    ],
+    "ingredients": [
+        "1 cantaloupe, cut into cubes",
+        "1 (14 ounce) can sweetened condensed milk",
+        "6 cups water",
+        "3 cups ice cubes, for serving"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agua de Melon (Cantaloupe Juice)",
+    "url": "http://allrecipes.com/recipe/228278/agua-de-melon-cantaloupe-juice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agua-fresca-de-pepino-cucumber-limea.json b/serverless-fleets/data/input/inferencing/recipes/agua-fresca-de-pepino-cucumber-limea.json
new file mode 100644
index 000000000..22f081c70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agua-fresca-de-pepino-cucumber-limea.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth. Pour into pitcher; add remaining water. Stir in additional sweetener to taste."
+    ],
+    "ingredients": [
+        "5 cups water, or to taste",
+        "3 cucumbers, peeled and chopped",
+        "1/2 cup freshly squeezed lime juice",
+        "1/4 cup granular sucralose sweetener (such as Splenda\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agua Fresca de Pepino (Cucumber Limeade)",
+    "url": "http://allrecipes.com/recipe/246118/agua-fresca-de-pepino-cucumber-limea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/agua-fresca.json b/serverless-fleets/data/input/inferencing/recipes/agua-fresca.json
new file mode 100644
index 000000000..dc2153fa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/agua-fresca.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place water, cantaloupe, and sugar in a blender; blend until smooth. Divide ice into two glasses and pour cantaloupe mixture over ice."
+    ],
+    "ingredients": [
+        "1 1/2 cups water",
+        "3 slices cantaloupe, peeled and seeded",
+        "6 tablespoons white sugar",
+        "1 cup ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Agua Fresca",
+    "url": "http://allrecipes.com/recipe/230153/agua-fresca/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aguachile-de-camaron-shrimp-cooked-in-lime-and-chile-51110210.json b/serverless-fleets/data/input/inferencing/recipes/aguachile-de-camaron-shrimp-cooked-in-lime-and-chile-51110210.json
new file mode 100644
index 000000000..48661eebb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aguachile-de-camaron-shrimp-cooked-in-lime-and-chile-51110210.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.",
+        "Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.",
+        "In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.",
+        "Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately."
+    ],
+    "ingredients": [
+        "1 English cucumber, peeled",
+        "1 pound fresh, head-on jumbo shrimp",
+        "1 teaspoon kosher salt, plus more to taste",
+        "1 cup freshly squeezed lime juice",
+        "1/4 cup extra-virgin olive oil",
+        "2 to 3 fresh serrano chiles, sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Shellfish",
+        "No-Cook",
+        "Lunch",
+        "Seafood",
+        "Shrimp",
+        "Cucumber",
+        "Healthy",
+        "Lime Juice",
+        "Chile Pepper",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Aguachile de Camar\u00f3n (Shrimp Cooked in Lime and Chile)",
+    "url": "http://www.epicurious.com/recipes/food/views/aguachile-de-camaron-shrimp-cooked-in-lime-and-chile-51110210"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ah-so-easy-ramen-peanut-pasta.json b/serverless-fleets/data/input/inferencing/recipes/ah-so-easy-ramen-peanut-pasta.json
new file mode 100644
index 000000000..df9164937
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ah-so-easy-ramen-peanut-pasta.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.",
+        "Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts."
+    ],
+    "ingredients": [
+        "1/3 cup peanut butter",
+        "3 tablespoons vegetable oil",
+        "3 tablespoons vinegar",
+        "2 tablespoons soy sauce",
+        "1 clove garlic, minced",
+        "1 teaspoon white sugar",
+        "1/4 teaspoon cayenne pepper, or to taste",
+        "4 (3 ounce) packages ramen noodle soup (seasoning packets reserved for another use)",
+        "1/2 small cucumber, peeled and cut into matchsticks",
+        "1 green onion, thinly sliced",
+        "1/4 cup chopped cilantro",
+        "2 tablespoons chopped salted peanuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ah-So-Easy Ramen Peanut Pasta",
+    "url": "http://allrecipes.com/recipe/240325/ah-so-easy-ramen-peanut-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ahi-and-avocado-poke-tower.json b/serverless-fleets/data/input/inferencing/recipes/ahi-and-avocado-poke-tower.json
new file mode 100644
index 000000000..a2cb92c41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ahi-and-avocado-poke-tower.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix soy sauce, wasabi, sesame oil and green onion together in a small bowl. Add diced tuna and stir to coat. Cover with plastic wrap and place in refrigerator to marinate for 2 hours. Drain the tuna; discard marinade.",
+        "To construct the tower, mound and flatten the cucumber in the center of a serving platter. Top the cucumber with mango and then the avocado. Place the marinated tuna on top. Sprinkle with toasted sesame seeds.",
+        "To serve, place chips around the poke tower for scooping. Or serve with hot sticky (sushi) rice, or enjoy as is as a salad."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "1 teaspoon wasabi",
+        "2 teaspoons sesame oil",
+        "1 green onion, white part only, thinly sliced",
+        "1/4 pound raw sashimi-grade tuna, diced",
+        "1 mango, peeled, pitted and diced",
+        "1/2 cucumber, peeled and diced",
+        "1 ripe avocado from Mexico, peeled, pitted, cubed",
+        "1 tablespoon toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ahi and Avocado Poke Tower",
+    "url": "http://allrecipes.com/recipe/237849/ahi-and-avocado-poke-tower/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ahi-poke-basic.json b/serverless-fleets/data/input/inferencing/recipes/ahi-poke-basic.json
new file mode 100644
index 000000000..ec1773f22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ahi-poke-basic.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "2 pounds fresh tuna steaks, cubed",
+        "1 cup soy sauce",
+        "3/4 cup chopped green onions",
+        "2 tablespoons sesame oil",
+        "1 tablespoon toasted sesame seeds",
+        "1 tablespoon crushed red pepper (optional)",
+        "2 tablespoons finely chopped macadamia nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ahi Poke Basic",
+    "url": "http://allrecipes.com/recipe/12870/ahi-poke-basic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ahi-poke-salad.json b/serverless-fleets/data/input/inferencing/recipes/ahi-poke-salad.json
new file mode 100644
index 000000000..ea1b0b5ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ahi-poke-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro."
+    ],
+    "ingredients": [
+        "1 1/4 pounds ahi tuna, cut into 1/2 inch cubes",
+        "1/4 cup minced onion",
+        "1/4 cup minced green onion",
+        "1 teaspoon minced fresh ginger",
+        "2 tablespoons lightly crumbled wakame seaweed",
+        "1 tablespoon ground roasted macadamia nuts",
+        "2 teaspoons sesame oil",
+        "1 1/2 teaspoons crushed red pepper flakes",
+        "8 leaves iceberg lettuce",
+        "2 tablespoons cilantro leaves, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ahi Poke Salad",
+    "url": "http://allrecipes.com/recipe/109293/ahi-poke-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ahi-shoyu-poke.json b/serverless-fleets/data/input/inferencing/recipes/ahi-shoyu-poke.json
new file mode 100644
index 000000000..dc356bb30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ahi-shoyu-poke.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl."
+    ],
+    "ingredients": [
+        "1 pound fresh ahi steaks, cut into small cubes",
+        "1/4 cup soy sauce",
+        "1/4 cup chopped Maui onion",
+        "1/4 cup chopped green onion",
+        "1 chile pepper, seeded and diced (optional)",
+        "2 teaspoons sesame oil",
+        "2 teaspoons toasted sesame seeds (optional)",
+        "2 teaspoons finely chopped toasted macadamia nuts (optional)",
+        "1 teaspoon grated fresh ginger",
+        "sea salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ahi Shoyu Poke",
+    "url": "http://allrecipes.com/recipe/256936/ahi-shoyu-poke/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-carpaccio-with-basil-pesto-fettuccine-and-heirloom-tomatoes-235524.json b/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-carpaccio-with-basil-pesto-fettuccine-and-heirloom-tomatoes-235524.json
new file mode 100644
index 000000000..8cf04274e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-carpaccio-with-basil-pesto-fettuccine-and-heirloom-tomatoes-235524.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "In electric juicer, juice tomatoes. (Alternatively, pur\u00e9e tomatoes with 1/2 cup water in blender or food processor until liquid.)",
+        "Line sieve with double layer of cheesecloth and set over large bowl. Pour tomato juice/pur\u00e9e into sieve and sprinkle with kosher salt. Refrigerate until tomato water has drained completely, at least 2 hours or overnight.",
+        "Cut each tomato into 16 wedges, place in large bowl, and generously season with salt and pepper. In medium bowl, whisk together balsamic vinegar, olive oil, and shallots. Pour half of mixture over tomatoes, tossing gently to coat. Keep at room temperature, allowing tomatoes to marinate, at least 20 minutes and up to 1 hour.",
+        "Lay a long strip of plastic wrap on work surface and brush with olive oil. Place 1 tuna slice on plastic and brush with olive oil. Top with another sheet of plastic wrap.",
+        "Using flat meat mallet or heavy-bottom saut\u00e9 pan, gently pound tuna starting in the middle and working to outside edges in circular motion. Continue working until tuna is about 1/8 inch thick. Repeat with remaining tuna. Stack tuna slices (leave in plastic) on plate and refrigerate until ready to use.",
+        "Fill large bowl with ice cubes and water. Have strainer ready in sink. Bring medium pot of water to boil. Add pinch (1/16 teaspoon) of kosher salt and allow to dissolve. Lower basil leaves into water and stir 1 minute. Pour into strainer, then immediately plunge into ice bath to stop cooking. Once leaves are completely cool, drain and dry between layers of paper towel, pressing thoroughly.",
+        "Coarsely chop basil. In blender on high speed, pur\u00e9e basil, garlic, pine nuts, and 2 cups olive oil until smooth. Scrape down sides of blender and add additional oil as needed to achieve smooth pur\u00e9e. Pour into small bowl and stir in cheese. Season with salt, pepper, and red pepper to taste. Cover and refrigerate until ready to use.",
+        "In large pot of boiling salted water, boil fettuccine until al dente. While fettucine is cooking, fill large bowl with ice and tomato water. Drain fettuccine in colander, then submerge in iced tomato water to stop cooking and add additional flavor. Gently stir until well chilled. Drain well and place in large bowl. Toss with pesto and garnish with additional grated cheese as desired.",
+        "Carefully remove top layer of plastic from each tuna carpaccio and invert onto large chilled plate. Generously season with salt and pepper. Use 8 tomato wedges to form a circle around tuna. Use fork to twirl fettuccine into small, tight bunches and place in center of each tomato circle, on top of tuna. Garnish with sprigs of watercress and drizzle with remaining balsamic vinegar mixture and any pesto left in bottom of fettuccine bowl."
+    ],
+    "ingredients": [
+        "20 ripe Roma or heirloom tomatoes, cored and halved",
+        "2 tablespoons kosher salt",
+        "1 large yellow heirloom tomato, cored",
+        "2 large red heirloom tomatoes, cored",
+        "1 large green heirloom tomato, cored",
+        "Kosher salt",
+        "Freshly ground black pepper",
+        "1/2 cup balsamic vinegar",
+        "1 cup extra virgin olive oil",
+        "2 large shallots, minced",
+        "2 pounds sushi-grade ahi tuna steaks, cut into 16 even slices",
+        "1/4 cup extra virgin olive oil",
+        "Leaves from 4 bunches fresh basil",
+        "4 garlic cloves",
+        "1/4 cup pine nuts, toasted",
+        "3 to 4 cups extra virgin olive oil",
+        "1/2 cup freshly grated Parmesan cheese, plus more for garnish",
+        "Kosher salt",
+        "Freshly ground black pepper",
+        "Red pepper flakes, optional",
+        "2 pounds dried fettuccine",
+        "1 bunch watercress",
+        "Kosher salt",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Garlic",
+        "Pasta",
+        "Tomato",
+        "Parmesan",
+        "Basil",
+        "Pine Nut",
+        "Tuna",
+        "Watercress"
+    ],
+    "title": "Ahi Tuna Carpaccio with Basil Pesto Fettuccine and Heirloom Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/ahi-tuna-carpaccio-with-basil-pesto-fettuccine-and-heirloom-tomatoes-235524"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-fish-soup.json b/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-fish-soup.json
new file mode 100644
index 000000000..751cec1ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-fish-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Put water in a pot; add long beans, chayote, ginger, and green onion. Bring the water to a boil, place a lid on the pot, and reduce heat to medium. Continue cooking until the vegetables are tender, about 8 minutes.",
+        "Gently drop tuna steaks into the water; add bok choy and tomato. Return cover to pot, reduce heat to low, and cook until the tuna is cooked through, about 20 minutes. Remove pot from heat; cool 5 minutes before serving."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "1/2 pound Chinese long beans, cut into halves",
+        "1 chayote squash, cut into small wedges",
+        "1 (1 inch) piece ginger, peeled and sliced thick",
+        "1 green onions, chopped",
+        "2 frozen thick ahi tuna steaks, thawed",
+        "2 heads   bok choy, chopped",
+        "1 tomato, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ahi Tuna Fish Soup",
+    "url": "http://allrecipes.com/recipe/232940/ahi-tuna-fish-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-recipe.json b/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-recipe.json
new file mode 100644
index 000000000..c81715d8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-recipe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat grill.",
+        "Place tuna in a glass bowl. Combine rest of ingredients and pour over the tuna. Marinate tuna for at least 1 hour.",
+        "Place directly on hot grill for 1 minute or until desired doneness."
+    ],
+    "ingredients": [
+        "2 slabs ahi tuna",
+        "1/2 cup soy sauce",
+        "1/2 cup olive oil",
+        "Worcestershire sauce, to taste",
+        "1 tablespoon minced ginger",
+        "1 tablespoon minced garlic"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Fish",
+        "Tuna Recipes",
+        "Meat",
+        "Main Dish Recipes",
+        "Outdoor Party",
+        "Recipes for Parties",
+        "Dinner Parties",
+        "Marinating Recipes",
+        "Grilling"
+    ],
+    "title": "Ahi Tuna",
+    "url": "http://www.foodnetwork.com/recipes/ahi-tuna-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-spice-rub.json b/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-spice-rub.json
new file mode 100644
index 000000000..125502290
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ahi-tuna-spice-rub.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix Chinese five-spice powder, sesame seeds, sugar, white pepper, salt, ground ginger, garlic powder, Sichuan pepper powder, ground anise, black pepper, and red pepper flakes together in a jar; seal and shake to mix."
+    ],
+    "ingredients": [
+        "3 tablespoons Chinese five-spice powder",
+        "3 tablespoons white sesame seeds",
+        "2 tablespoons white sugar",
+        "1 tablespoon ground white pepper",
+        "1 tablespoon salt",
+        "1 tablespoon ground ginger",
+        "1 tablespoon garlic powder",
+        "1 1/2 teaspoons Sichuan pepper powder",
+        "1 1/2 teaspoons ground anise seed",
+        "1 1/2 teaspoons ground black pepper",
+        "3/4 teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ahi Tuna Spice Rub",
+    "url": "http://allrecipes.com/recipe/240319/ahi-tuna-spice-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aileens-punch.json b/serverless-fleets/data/input/inferencing/recipes/aileens-punch.json
new file mode 100644
index 000000000..25d1ec95b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aileens-punch.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a punch bowl combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda."
+    ],
+    "ingredients": [
+        "1 (46 fluid ounce) can pineapple juice",
+        "1 (46 fluid ounce) can apricot nectar",
+        "1 (6 ounce) can frozen limeade concentrate",
+        "2 liters lemon-lime flavored carbonated beverage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aileen's Punch",
+    "url": "http://allrecipes.com/recipe/20310/aileens-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aimees-mashed-cauliflower-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/aimees-mashed-cauliflower-potatoes.json
new file mode 100644
index 000000000..adc00a517
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aimees-mashed-cauliflower-potatoes.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 20 minutes. Transfer cauliflower to a large bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until cauliflower mixture is fluffy. Season with salt and black pepper. Pour mixture into a baking dish and sprinkle with Cheddar cheese.",
+        "Bake in preheated oven until cheese is melted, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 pound cauliflower florets",
+        "1/4 cup mashed potato flakes",
+        "1/4 cup low-fat milk",
+        "2 tablespoons margarine",
+        "salt and ground black pepper to taste",
+        "1/4 cup shredded reduced-fat Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aimee's Mashed Cauliflower 'Potatoes'",
+    "url": "http://allrecipes.com/recipe/230817/aimees-mashed-cauliflower-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aimees-quick-chicken.json b/serverless-fleets/data/input/inferencing/recipes/aimees-quick-chicken.json
new file mode 100644
index 000000000..27c6fe7b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aimees-quick-chicken.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.",
+        "Bake at 400 degrees F (200 degrees C) for 30 minutes."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "4 ounces Dijon mustard",
+        "1/4 cup teriyaki sauce",
+        "1/4 cup bacon bits",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aimee's Quick Chicken",
+    "url": "http://allrecipes.com/recipe/25364/aimees-quick-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ainaas-bbq-chicken.json b/serverless-fleets/data/input/inferencing/recipes/ainaas-bbq-chicken.json
new file mode 100644
index 000000000..f46e83bd3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ainaas-bbq-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.",
+        "The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!"
+    ],
+    "ingredients": [
+        "1 (4 pound) chicken, cut into pieces",
+        "1/2 (10.75 ounce) can  condensed tomato soup",
+        "1 tablespoon garlic powder",
+        "3 tablespoons ginger juice",
+        "1 teaspoon ground cardamom",
+        "1/2 tablespoon curry powder",
+        "1 teaspoon salt",
+        "1 teaspoon brown sugar",
+        "2 tablespoons lemon juice",
+        "1/2 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ainaa's BBQ Chicken",
+    "url": "http://allrecipes.com/recipe/8752/ainaas-bbq-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aint-yo-mommas-chocolate-milk.json b/serverless-fleets/data/input/inferencing/recipes/aint-yo-mommas-chocolate-milk.json
new file mode 100644
index 000000000..2240c5e3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aint-yo-mommas-chocolate-milk.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes."
+    ],
+    "ingredients": [
+        "1 fluid ounce vodka",
+        "1 fluid ounce hazelnut liqueur",
+        "1 fluid ounce Irish cream liqueur",
+        "1 fluid ounce coffee flavored liqueur",
+        "Ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ain't Yo Momma's Chocolate Milk",
+    "url": "http://allrecipes.com/recipe/81472/aint-yo-mommas-chocolate-milk/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aioli-garlic-mayonnaise.json b/serverless-fleets/data/input/inferencing/recipes/aioli-garlic-mayonnaise.json
new file mode 100644
index 000000000..5e6b45a0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aioli-garlic-mayonnaise.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a bowl, whisk together the Dijon mustard and egg yolk.  Slowly pour in olive oil while whisking rapidly.  After all the olive oil is in the mixture, blend in the garlic and lemon juice.  Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 egg yolk",
+        "1 teaspoon Dijon mustard",
+        "1 cup extra-virgin olive oil",
+        "1/2 clove garlic, minced",
+        "lemon juice to taste",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aioli (Garlic Mayonnaise)",
+    "url": "http://allrecipes.com/recipe/55953/aioli-garlic-mayonnaise/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aioli.json b/serverless-fleets/data/input/inferencing/recipes/aioli.json
new file mode 100644
index 000000000..77975e0b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aioli.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper.  Stir in lemon juice.  Refrigerate."
+    ],
+    "ingredients": [
+        "4 cloves garlic, minced",
+        "2 egg yolks",
+        "1 cup extra virgin olive oil",
+        "2 teaspoons lemon juice",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aioli",
+    "url": "http://allrecipes.com/recipe/12790/aioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aip-breakfast-tapioca-porridge-grain.json b/serverless-fleets/data/input/inferencing/recipes/aip-breakfast-tapioca-porridge-grain.json
new file mode 100644
index 000000000..7be4a7627
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aip-breakfast-tapioca-porridge-grain.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Grease a saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.",
+        "Fill a pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.",
+        "Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth.",
+        "Strain tapioca porridge through a fine-mesh strainer and transfer back to the pot over low heat. Stir coconut mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.",
+        "Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce."
+    ],
+    "ingredients": [
+        "Raspberry-Rhubarb Sauce:",
+        "1 teaspoon coconut oil",
+        "2 cups frozen chopped rhubarb",
+        "1 tablespoon water, or as needed (optional)",
+        "1 cup raspberries",
+        "1 packet stevia powder, or to taste",
+        "Porridge:",
+        "2 cups water, or as needed",
+        "3/4 cup small tapioca pearls",
+        "2/3 cup coconut milk",
+        "2 dates, pitted and chopped",
+        "1 tablespoon maca powder (such as Organic Burst\u00ae)",
+        "1 tablespoon vanilla extract",
+        "1 packet stevia powder, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "AIP Breakfast Tapioca Porridge (Grain Free and Paleo)",
+    "url": "http://allrecipes.com/recipe/256735/aip-breakfast-tapioca-porridge-grain/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/air-mail-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/air-mail-cocktail.json
new file mode 100644
index 000000000..44f1e663f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/air-mail-cocktail.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine rum, lime juice, and honey syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into Champagne flute. Top with Champagne."
+    ],
+    "ingredients": [
+        "1 fluid ounce light rum",
+        "1/2 fluid ounce lime juice",
+        "1/2 fluid ounce honey syrup",
+        "1 cup ice",
+        "1 tablespoon chilled Champagne"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Air Mail Cocktail",
+    "url": "http://allrecipes.com/recipe/222553/air-mail-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/airport-bobs-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/airport-bobs-green-beans.json
new file mode 100644
index 000000000..af3e2cbce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/airport-bobs-green-beans.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fry the bacon in a large skillet over medium heat until done, but not quite crisp, about 9 minutes. Drain off grease and add butter and brown sugar. Cook and stir over medium heat until sugar has dissolved; remove from the heat and set aside.",
+        "Place the green beans into a pot and fill with about 1 inch of water. Bring to a boil then cover, and steam over medium heat until cooked through, about 5 minutes. Drain off water and stir in the sugar and bacon mixture. Serve immediately."
+    ],
+    "ingredients": [
+        "6 thick slices bacon, cut into 1 inch pieces",
+        "1 (16 ounce) package frozen cut green beans",
+        "1/4 cup butter",
+        "1/4 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Airport Bob's Green Beans",
+    "url": "http://allrecipes.com/recipe/166626/airport-bobs-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aji-amarillo-pineapple-salsa-108586.json b/serverless-fleets/data/input/inferencing/recipes/aji-amarillo-pineapple-salsa-108586.json
new file mode 100644
index 000000000..ec6cc24fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aji-amarillo-pineapple-salsa-108586.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine all ingredients in medium bowl. Season with salt and pepper. Let stand 2 hours, tossing occasionally. (Can be made 1 day ahead. Cover and refrigerate.)",
+        "*Available at Latin American markets."
+    ],
+    "ingredients": [
+        "3 cups 1/4-inch cubes peeled cored pineapple (about half of 1 large)",
+        "1 cup chopped yellow bell pepper",
+        "1/2 cup chopped green onions",
+        "1/3 cup finely chopped red onion",
+        "1/4 cup chopped fresh cilantro",
+        "2 tablespoons chopped seeded red jalape\u00f1o chiles",
+        "4 teaspoons hot pepper Aji Amarillo paste* (from 7.5-ounce jar)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Fruit",
+        "No-Cook",
+        "Quick & Easy",
+        "Pineapple",
+        "Bell Pepper",
+        "Hot Pepper",
+        "Summer",
+        "Jalape\u00f1o",
+        "Cilantro"
+    ],
+    "title": "Aji Amarillo-Pineapple Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/aji-amarillo-pineapple-salsa-108586"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aji-de-gallina.json b/serverless-fleets/data/input/inferencing/recipes/aji-de-gallina.json
new file mode 100644
index 000000000..0c3d2209e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aji-de-gallina.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.",
+        "Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.",
+        "Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.",
+        "Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives."
+    ],
+    "ingredients": [
+        "2 pounds skinless, bone-in chicken breast halves",
+        "1 onion, coarsely chopped",
+        "2 carrots, chopped",
+        "2 cloves garlic",
+        "2 quarts water",
+        "1 loaf white bread, crusts removed and cubed",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 cup walnut pieces",
+        "1 teaspoon vegetable oil",
+        "2 cloves garlic, minced",
+        "1 onion, chopped",
+        "2 teaspoons aji amarillo chile paste",
+        "2 teaspoons ground turmeric",
+        "4 hard-cooked eggs, sliced",
+        "1/4 cup kalamata olives, pitted and quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aji de Gallina",
+    "url": "http://allrecipes.com/recipe/138090/aji-de-gallina/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aji-sauce-353812.json b/serverless-fleets/data/input/inferencing/recipes/aji-sauce-353812.json
new file mode 100644
index 000000000..ea501215f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aji-sauce-353812.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine jalape\u00f1o chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate."
+    ],
+    "ingredients": [
+        "1/2 cup coarsely chopped seeded jalape\u00f1o chiles (about 4 large)",
+        "1/2 cup coarsely chopped green onions (about 2 large)",
+        "1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia)",
+        "1/4 cup coarsely chopped fresh cilantro",
+        "2 tablespoons (or more) red wine vinegar or fresh lime juice",
+        "3/4 teaspoon coarse kosher salt",
+        "1/4 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Food Processor",
+        "Onion",
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "Vinegar",
+        "Healthy",
+        "Low Cholesterol",
+        "Jalape\u00f1o"
+    ],
+    "title": "Aji Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/aji-sauce-353812"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ajiaco-beef-and-pepper-stew.json b/serverless-fleets/data/input/inferencing/recipes/ajiaco-beef-and-pepper-stew.json
new file mode 100644
index 000000000..937587abb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ajiaco-beef-and-pepper-stew.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.",
+        "Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.",
+        "Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg."
+    ],
+    "ingredients": [
+        "2 tablespoons canola oil",
+        "1 cup thickly sliced shallots",
+        "2 tablespoons minced garlic",
+        "2 red bell peppers, cut into 1 inch pieces",
+        "1 1/2 teaspoons chipotle chile powder, or to taste",
+        "2 teaspoons ground cumin",
+        "3 cups cubed cooked roast beef",
+        "1 pound baby red potatoes, cut in half",
+        "2 cups water",
+        "1 quart beef broth",
+        "1/2 teaspoon dried oregano",
+        "Salt and pepper to taste",
+        "1/4 cup chopped parsley",
+        "2 hard-cooked eggs, sliced 1/4 inch thick"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ajiaco (Beef and Pepper Stew)",
+    "url": "http://allrecipes.com/recipe/134315/ajiaco-beef-and-pepper-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/al-fresco-apple-maple-chicken-sausage.json b/serverless-fleets/data/input/inferencing/recipes/al-fresco-apple-maple-chicken-sausage.json
new file mode 100644
index 000000000..18558ad7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/al-fresco-apple-maple-chicken-sausage.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small non-stick frying pan, gently brown the chicken sausage. Remove and keep warm.",
+        "Crack the eggs in a small bowl, whisk with the milk and black pepper.",
+        "Place a medium skillet that has been prepared with the cooking spray over medium heat. Scramble the eggs until done but still a bit soft (about 2 - 3 minutes.)",
+        "While the sausage and eggs are cooking, prepare the mini bagels by toasting, and spread the top and bottom with the apple jelly.",
+        "Divide the scrambled eggs and the cooked sausage on top of the jellied bottoms of the mini bagels.",
+        "Top each egg portion with a sprinkle of the shredded cheddar cheese, then put the top of the bagel on the cheese to make the slider."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package al fresco\u00ae Apple Maple Chicken Breakfast Sausage, sliced 1/4 inch thick",
+        "6 large fresh eggs",
+        "1/4 cup nonfat milk",
+        "1/4 teaspoon freshly ground black pepper",
+        "6 whole wheat mini bagels*",
+        "2 ounces shredded low-sodium Cheddar cheese",
+        "1/2 cup apple jelly (or apricot jam)",
+        "Cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "al fresco Apple Maple Chicken Sausage Sliders",
+    "url": "http://allrecipes.com/recipe/229784/al-fresco-apple-maple-chicken-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/al-fresco-roasted-pepper-and-asiago-c.json b/serverless-fleets/data/input/inferencing/recipes/al-fresco-roasted-pepper-and-asiago-c.json
new file mode 100644
index 000000000..cee898641
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/al-fresco-roasted-pepper-and-asiago-c.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees.",
+        "Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.",
+        "In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.",
+        "Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.",
+        "When done, remove and carefully slide Frittata onto a serving platter. Slice and serve."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package al fresco\u00ae Roasted Pepper & Asiago Chicken Sausage, thinly sliced",
+        "1 tablespoon extra-virgin olive oil",
+        "3 ounces canned or jarred roasted red peppers, chopped",
+        "1 clove garlic, finely minced",
+        "4 large eggs",
+        "2 tablespoons fresh Italian flat parsley, chopped",
+        "1/2 teaspoon black pepper",
+        "1/2 cup low-sodium Parmesan cheese, grated",
+        "1 teaspoon Tabasco sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "al fresco Roasted Pepper and Asiago Chicken Sausage Frittata",
+    "url": "http://allrecipes.com/recipe/216650/al-fresco-roasted-pepper-and-asiago-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/al-kabsa---traditional-saudi-rice-and.json b/serverless-fleets/data/input/inferencing/recipes/al-kabsa---traditional-saudi-rice-and.json
new file mode 100644
index 000000000..ee351ab6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/al-kabsa---traditional-saudi-rice-and.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.",
+        "Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.",
+        "Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water,  and add the chicken bouillon cube.",
+        "Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.",
+        "Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.",
+        "Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish."
+    ],
+    "ingredients": [
+        "Kabsa Spice Mix:",
+        "1/2 teaspoon saffron",
+        "1/4 teaspoon ground cardamom",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground allspice",
+        "1/4 teaspoon ground white pepper",
+        "1/2 teaspoon dried whole lime powder",
+        "1/4 cup butter",
+        "1 onion, finely chopped",
+        "6 cloves garlic, minced",
+        "1 (3 pound) whole chicken, cut into 8 pieces",
+        "1/4 cup tomato puree",
+        "1 (14.5 ounce) can diced tomatoes, undrained",
+        "3 carrots, peeled and grated",
+        "2 whole cloves",
+        "1 pinch ground nutmeg",
+        "1 pinch ground cumin",
+        "1 pinch ground coriander",
+        "salt and freshly ground black pepper to taste",
+        "3 1/4 cups hot water",
+        "1 cube chicken bouillon",
+        "2 1/4 cups unrinsed basmati rice",
+        "1/4 cup raisins",
+        "1/4 cup toasted slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Al Kabsa - Traditional Saudi Rice and Chicken",
+    "url": "http://allrecipes.com/recipe/216889/al-kabsa---traditional-saudi-rice-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/al-pastor-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/al-pastor-barbeque-sauce.json
new file mode 100644
index 000000000..360f66ca8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/al-pastor-barbeque-sauce.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Place the tomato on a baking dish, and broil, turning occasionally, until blackened on all sides. Once done, remove, and let cool until.",
+        "Meanwhile, pack the New Mexico chiles, chipotle chiles, guajillo chiles, ancho chiles, onion, and garlic into a half-gallon glass jar. Sprinkle with mustard powder, sea salt, black pepper, coriander, and cloves. Remove the peel from the cooled tomato, cut in half, and squeeze out the seeds. Roughly chop the tomato and place it into the jar. Pour in half of the pineapple juice. Refrigerate at least 2 hours to soften the peppers.",
+        "Place the chile mixture into a food processor, and pulse several times to roughly chop the peppers. Pour in the remaining pineapple juice, mango juice, and vinegar. Blend well until finely chopped, about 2 minutes. Pour the pepper mixture back into the glass jar, seal with a lid, and refrigerate at least 1 week.",
+        "After 1 week, pour the pepper puree back into the food processor, and blend 2 minutes until smooth. Pour into a large saucepan, and bring to a simmer over medium heat. Reduce heat to low, and simmer, stirring occasionally, for 30 minutes. Stir in 1/2 cup water, and return to the food processor. Puree 1 minute.",
+        "Place a large wire mesh strainer over a clean saucepan, and place 4 to 6 layers of cheesecloth into it to cover. Pour in the pepper puree, and allow to drip into the saucepan for 30 minutes. Gather up the corners of the cheesecloth, and gently twist together to extract all of the liquid from the pepper pulp. Be gentle to ensure that none of the solids are squeezed into the saucepan.",
+        "Return the saucepan to a simmer over medium heat, then reduce heat to low, and cook 30 minutes until desired thickness has been reached. Remember that it will thicken somewhat as it cools. Let cool, and store in the refrigerator until ready to use."
+    ],
+    "image": "https://images.media-allrecipes.com/images/79591.png",
+    "ingredients": [
+        "1 tomato",
+        "10 dried New Mexico chiles - stemmed, seeded, and cut into strips",
+        "2 dried chipotle chiles - stemmed, seeded, and cut into strips",
+        "2 dried guajillo chiles - stemmed, seeded, and cut into strips",
+        "2 dried ancho chiles - stemmed, seeded, and cut into strips",
+        "1 1/2 pounds chopped sweet onion",
+        "1/2 head garlic, minced",
+        "2 tablespoons dried mustard powder",
+        "1 tablespoon sea salt",
+        "1 1/2 teaspoons ground black pepper",
+        "1 1/2 teaspoons ground coriander",
+        "1 1/2 teaspoons ground cloves",
+        "2 cups pineapple juice",
+        "1 1/2 cups mango juice",
+        "1/2 cup cider vinegar",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Al Pastor Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/217846/al-pastor-barbeque-sauce/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/al-pastor-tacos-with-pineapple-jalapeno-salsa.json b/serverless-fleets/data/input/inferencing/recipes/al-pastor-tacos-with-pineapple-jalapeno-salsa.json
new file mode 100644
index 000000000..3e1e1fb8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/al-pastor-tacos-with-pineapple-jalapeno-salsa.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Slice off the bottom of the pineapple and stand it upright. Remove the rind in large pieces, cutting deep enough to remove all the prickles; reserve the rind. Quarter the pineapple and remove the core. Roughly chop half of the pineapple; reserve the other half for the Pineapple-Jalapeno Salsa.",
+        "To a blender, add the orange juice, vinegar, cumin, salt, oregano, smoked paprika, garlic, chipotles and adobo sauce, the roughly chopped sweet onion and the chopped pineapple. Blend until smooth. Place the pork butt in a large resealable plastic bag and add the marinade. Seal and refrigerate for 3 to 4 hours.",
+        "Preheat the oven to 350 degrees F. Set a large Dutch oven over high heat and add enough canola oil to cover the bottom. Remove the meat from the marinade and wipe off the excess. Add to the pot and sear on all sides, 4 to 5 minutes per side. Pour in the chicken stock and the marinade from the bag (the liquid should come halfway up the meat; add a little water if required). Bring to a simmer, then place the reserved pineapple rinds, skin-side up, over the top to cover. Place, uncovered, in the oven and cook until the rinds are deep brown and the pork is fork-tender, 2 1/2 to 3 hours (tent with foil if necessary).",
+        "Discard the rinds and roughly chop the meat into 1/4- to 1/2-inch pieces. Toss with a little braising liquid and keep warm.",
+        "Serve the pork in warm corn tortillas. Garnish with finely diced onion, cilantro, Pineapple-Jalapeno Salsa and cotija. Serve with a squeeze of lime.",
+        "In a medium mixing bowl, combine the pineapple, onion, cilantro, jalapeno, lime juice, salt and chile and mix well. Allow to sit for 10 to 20 minutes before serving so that all the flavors meld together."
+    ],
+    "ingredients": [
+        "1 pineapple",
+        "1/2 cup fresh orange juice",
+        "2 tablespoons white vinegar",
+        "2 teaspoons ground cumin",
+        "2 teaspoons kosher salt",
+        "1 teaspoon dried Mexican oregano",
+        "1/2 teaspoon smoked paprika",
+        "4 cloves garlic",
+        "2 chipotle chiles in adobo plus 1 teaspoon adobo sauce",
+        "1 sweet onion, half rough chopped and half finely diced",
+        "One 3-pound bone-in pork butt (cross-cut shoulder works well)",
+        "Canola oil",
+        "2 cups low-sodium chicken stock",
+        "Warm corn tortillas, for serving",
+        "1/4 cup chopped fresh cilantro",
+        "Pineapple-Jalapeno Salsa, recipe follows",
+        "Cotija cheese, crumbled, for serving",
+        "2 limes, cut into wedges",
+        "2 cups small-diced pineapple",
+        "1/2 cup small-diced white onion",
+        "2 tablespoons finely chopped fresh cilantro",
+        "2 tablespoons minced jalapeno (seeds removed)",
+        "2 tablespoons fresh lime juice",
+        "1 teaspoon kosher salt",
+        "1 small red chile, seeded and minced"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Salsa",
+        "Taco Recipes",
+        "Fruit",
+        "Pineapples",
+        "Meat",
+        "Pork",
+        "Pork Butt",
+        "Jalapeno Recipes",
+        "Vegetable",
+        "Main Dish Recipes",
+        "Marinating Recipes"
+    ],
+    "title": "Al Pastor Tacos with Pineapple-Jalapeno Salsa",
+    "url": "http://www.foodnetwork.com/recipes/guy-fieri/al-pastor-tacos-with-pineapple-jalapeno-salsa"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alabama-cheesy-bacon-pecan-dip.json b/serverless-fleets/data/input/inferencing/recipes/alabama-cheesy-bacon-pecan-dip.json
new file mode 100644
index 000000000..36eb2bb9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alabama-cheesy-bacon-pecan-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Mix cream cheese, mayonnaise, milk, bacon, Gravy Mix and 1 cup of the shredded cheese in large bowl until well blended.",
+        "Spread mixture in 9-inch glass pie plate sprayed with no stick cooking spray. Top with pecans and remaining 1/2 cup cheese.",
+        "Bake 25 minutes or until heated through and cheese is melted. Drizzle with syrup. Serve with crackers."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup mayonnaise",
+        "1/2 cup milk",
+        "8 slices cooked and chopped bacon",
+        "1 package McCormick\u00ae Original Country Gravy Mix",
+        "1 1/2 cups shredded Cheddar cheese, divided",
+        "1/3 cup chopped pecans",
+        "2 tablespoons blackberry syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alabama Cheesy Bacon Pecan Dip",
+    "url": "http://allrecipes.com/recipe/256772/alabama-cheesy-bacon-pecan-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alabama-fire-crackers.json b/serverless-fleets/data/input/inferencing/recipes/alabama-fire-crackers.json
new file mode 100644
index 000000000..8093a6312
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alabama-fire-crackers.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve."
+    ],
+    "ingredients": [
+        "1 2/3 cups vegetable oil",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder",
+        "1/2 teaspoon black pepper",
+        "2 (1 ounce) envelopes ranch dressing mix",
+        "3 tablespoons crushed red pepper flakes",
+        "1 (16.5 ounce) package multigrain saltine crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alabama Fire Crackers",
+    "url": "http://allrecipes.com/recipe/214184/alabama-fire-crackers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alabama-mud-cake.json b/serverless-fleets/data/input/inferencing/recipes/alabama-mud-cake.json
new file mode 100644
index 000000000..15adda5d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alabama-mud-cake.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.",
+        "Pour pineapple with juice into prepared pan, spreading evenly to make the first layer.  Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling.  Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.",
+        "Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1 (20 ounce) can crushed pineapple, with juice",
+        "1 (21 ounce) can cherry pie filling",
+        "1 (18.25 ounce) package devil's food cake mix",
+        "1 cup chopped pecans",
+        "1/2 cup mint chocolate chips",
+        "1/2 cup butter, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alabama Mud Cake",
+    "url": "http://allrecipes.com/recipe/19112/alabama-mud-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alabama-pulled-pig.json b/serverless-fleets/data/input/inferencing/recipes/alabama-pulled-pig.json
new file mode 100644
index 000000000..de9a85101
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alabama-pulled-pig.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.",
+        "Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.",
+        "After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.",
+        "Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.",
+        "Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.",
+        "Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'."
+    ],
+    "ingredients": [
+        "3 cups apple cider vinegar",
+        "1/4 cup salt",
+        "1/4 cup brown sugar",
+        "4 tablespoons ground black pepper",
+        "2 tablespoons cayenne pepper",
+        "1/4 pound butter",
+        "1 quart water",
+        "5 pounds Boston butt roast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alabama Pulled Pig",
+    "url": "http://allrecipes.com/recipe/36890/alabama-pulled-pig/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alabama-slammer-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/alabama-slammer-cocktail.json
new file mode 100644
index 000000000..915d770ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alabama-slammer-cocktail.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine amaretto, whiskey, sloe gin, and lemon juice in a cocktail shaker. Add ice and stir until chilled. Strain into chilled cordial glass."
+    ],
+    "ingredients": [
+        "1 fluid ounce amaretto liqueur",
+        "1 fluid ounce Tennessee whiskey (such as Jack Daniels \u00ae)",
+        "1/2 fluid ounce sloe gin",
+        "1 tablespoon lemon juice",
+        "1 cup ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alabama Slammer Cocktail",
+    "url": "http://allrecipes.com/recipe/222551/alabama-slammer-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alabama-slammer-i.json b/serverless-fleets/data/input/inferencing/recipes/alabama-slammer-i.json
new file mode 100644
index 000000000..487091c0f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alabama-slammer-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a cocktail mixer, combine sloe gin, Southern Comfort, triple sec, Galliano and orange juice. Shake vigorously and strain into 2 glasses with ice.",
+        "Garnish each with a cherry and 1/2 slice of orange."
+    ],
+    "ingredients": [
+        "1 fluid ounce sloe gin",
+        "1 fluid ounce Southern Comfort",
+        "1 fluid ounce triple sec liqueur",
+        "1 fluid ounce Galliano",
+        "6 fluid ounces orange juice",
+        "2 maraschino cherries",
+        "1 slice orange, garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alabama Slammer I",
+    "url": "http://allrecipes.com/recipe/23680/alabama-slammer-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alabama-slammer-ii.json b/serverless-fleets/data/input/inferencing/recipes/alabama-slammer-ii.json
new file mode 100644
index 000000000..f898fb9a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alabama-slammer-ii.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a glass of ice, combine Southern Comfort, amaretto and grenadine. Fill with orange juice and stir."
+    ],
+    "ingredients": [
+        "1 fluid ounce Southern Comfort liqueur",
+        "1 fluid ounce amaretto liqueur",
+        "1 dash grenadine syrup",
+        "4 fluid ounces orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alabama Slammer II",
+    "url": "http://allrecipes.com/recipe/24486/alabama-slammer-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alabama-style-white-barbecue-sauce.json b/serverless-fleets/data/input/inferencing/recipes/alabama-style-white-barbecue-sauce.json
new file mode 100644
index 000000000..2942da943
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alabama-style-white-barbecue-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use."
+    ],
+    "ingredients": [
+        "2 cups mayonnaise",
+        "1/2 cup apple cider vinegar",
+        "1/4 cup prepared extra-hot horseradish",
+        "2 tablespoons fresh lemon juice",
+        "1 1/2 teaspoons freshly ground black pepper",
+        "2 teaspoons prepared yellow mustard",
+        "1 teaspoon kosher salt",
+        "1/2 teaspoon cayenne pepper",
+        "1/4 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alabama-Style White Barbecue Sauce",
+    "url": "http://allrecipes.com/recipe/244944/alabama-style-white-barbecue-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alabi-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/alabi-potato-salad.json
new file mode 100644
index 000000000..ee28a1093
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alabi-potato-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.",
+        "In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge."
+    ],
+    "ingredients": [
+        "5 pounds potatoes",
+        "1 cup mayonnaise",
+        "1 cup dill pickle relish",
+        "1/4 cup prepared yellow mustard, or to taste",
+        "12 hard-cooked eggs, peeled and chopped",
+        "2 cups chopped celery (optional)",
+        "2 teaspoons paprika",
+        "20 buttery round crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alabi Potato Salad",
+    "url": "http://allrecipes.com/recipe/78974/alabi-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaines-blue-cheese-dressing.json b/serverless-fleets/data/input/inferencing/recipes/alaines-blue-cheese-dressing.json
new file mode 100644
index 000000000..5e07a3199
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaines-blue-cheese-dressing.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving."
+    ],
+    "ingredients": [
+        "2 cups mayonnaise",
+        "1/2 pound crumbled blue cheese",
+        "1 teaspoon balsamic vinegar",
+        "1/8 teaspoon coarsely ground black pepper",
+        "1 pinch garlic powder",
+        "1/4 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaine's Blue Cheese Dressing",
+    "url": "http://allrecipes.com/recipe/37302/alaines-blue-cheese-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alambre-de-camarones-235501.json b/serverless-fleets/data/input/inferencing/recipes/alambre-de-camarones-235501.json
new file mode 100644
index 000000000..cfb414751
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alambre-de-camarones-235501.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In a blender or mini food processor, process all marinade ingredients until smooth. Toss shrimp with marinade in a bowl to coat well. Set aside at least 10 minutes, or up to 2 hours. Cut onion into 8 wedges, then cut each wedge lengthwise into thirds. Thread 1 chile onto each skewer. (If you prefer metal skewers, be sure to spray them first with a vegetable-oil cooking spray so shrimp and vegetables don't stick.) Add 1 shrimp, a chunk of onion and a cherry tomato to each skewer; repeat twice. Finish each skewer with a second chile. Season skewers with salt.",
+        "Heat a cast-iron grill pan or an electric or gas grill over high heat. Cook skewers, covered, turning once, until shrimp are cooked through and onions are charred and just tender, about 5 minutes per side. (You can use a charcoal grill, but shrimp will cook faster.) Serve with >epi:recipeLink id=\"335501\"> Pico de Gallo Amarillo.",
+        "The skinny 176 calories per 2 skewers 3.5 g fat (0.8 g saturated), 7 g carbs, 1.4 g fiber, 23.9 g protein"
+    ],
+    "ingredients": [
+        "2 cloves garlic, smashed",
+        "1 tablespoon olive oil",
+        "2 teaspoon fresh lime juice",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "8 bamboo skewers, 10 inches long, soaked in water 30 minutes",
+        "24 large shrimp (about 1 lb), peeled and deveined",
+        "1 small red onion",
+        "16 serrano chiles",
+        "24 cherry tomatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Herb",
+        "Onion",
+        "Tomato",
+        "Marinate",
+        "Low Carb",
+        "Quick & Easy",
+        "Cinco de Mayo",
+        "Shrimp",
+        "Hot Pepper",
+        "Healthy",
+        "Self"
+    ],
+    "title": "Alambre de Camarones",
+    "url": "http://www.epicurious.com/recipes/food/views/alambre-de-camarones-235501"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alanes-hanukkah-brisket.json b/serverless-fleets/data/input/inferencing/recipes/alanes-hanukkah-brisket.json
new file mode 100644
index 000000000..2b394147d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alanes-hanukkah-brisket.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. Remove brisket and set aside.",
+        "Place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over the onions.",
+        "Lay the brisket into the roasting pan; pour remaining cans of beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid.",
+        "Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes.",
+        "Remove cooled brisket from roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate beef and pan juices overnight.",
+        "The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.",
+        "Unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into the pan juices.",
+        "Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes."
+    ],
+    "ingredients": [
+        "1 (4 pound) beef brisket",
+        "1 large onion, sliced",
+        "2 (14.5 ounce) cans beef broth",
+        "2 (15 ounce) cans French onion soup",
+        "2 (12 fluid ounce) cans or bottles beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alane's Hanukkah Brisket",
+    "url": "http://allrecipes.com/recipe/221044/alanes-hanukkah-brisket/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alannahs-chocolate-galaxy.json b/serverless-fleets/data/input/inferencing/recipes/alannahs-chocolate-galaxy.json
new file mode 100644
index 000000000..8d6730462
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alannahs-chocolate-galaxy.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch springform pan.",
+        "Place the chocolate in a metal bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Stir in the hot coffee - hotter coffee will mix in better, but if the mixture suddenly hardens into a dull paste, that is okay too. It can still be used. Stir in the vanilla. Set aside.",
+        "In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg yolks gradually, then stir in the chocolate mixture. Mix in the flour just until incorporated.",
+        "In a separate bowl, whip egg whites with clean beaters until they can hold a stiff peak. Fold 1/3 of the whites into the cake batter until fully incorporated, then gently fold in the rest. Pour into the prepared pan. Adjust the oven rack to the center position.",
+        "Bake for 1 hour in the preheated oven, or until the top of the cake springs back when pressed down gently. Cool in the pan over a wire rack. Cover the top with aluminum foil to keep the top crust of the cake from getting hardened. When cool, store in the pan until ready to serve.",
+        "To serve, run a knife around the outside of the cake, and remove the springform ring. Invert the cake onto a serving plate, and dust with confectioners' sugar. Slice and serve with dollops of whipped cream."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "6 (1 ounce) squares unsweetened chocolate, chopped",
+        "6 tablespoons hot brewed coffee",
+        "1 tablespoon vanilla extract",
+        "1\u2009\u00bd cups butter, room temperature",
+        "2 cups white sugar",
+        "2 cups packed brown sugar",
+        "6  egg yolks",
+        "1 cup all-purpose flour",
+        "1 tablespoon confectioners' sugar for dusting",
+        "1 cup sweetened whipped cream",
+        "6  egg whites"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alannah's Chocolate Galaxy",
+    "url": "http://allrecipes.com/recipe/80902/alannahs-chocolate-galaxy/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/alans-ultimate-bran-muffins.json b/serverless-fleets/data/input/inferencing/recipes/alans-ultimate-bran-muffins.json
new file mode 100644
index 000000000..a8ff4a05d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alans-ultimate-bran-muffins.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.",
+        "In a medium bowl, mix whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, and barley malt flour.",
+        "In a separate medium bowl, thoroughly blend oil, honey, milk, yogurt, and eggs. Gradually fold milk mixture into the whole wheat flour mixture until moistened. Fold in the raisins. Spoon into the prepared muffin pan.",
+        "Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1 cup whole wheat flour",
+        "1 cup wheat germ",
+        "2 3/4 cups wheat bran",
+        "2/3 cup oat bran",
+        "2 teaspoons baking powder",
+        "2 teaspoons baking soda",
+        "2 teaspoons ground ginger",
+        "1 tablespoon barley malt flour",
+        "3 tablespoons vegetable oil",
+        "2/3 cup honey",
+        "1 1/4 cups reduced-fat milk",
+        "1 cup low-fat plain yogurt",
+        "2 eggs, beaten",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alan's Ultimate Bran Muffins",
+    "url": "http://allrecipes.com/recipe/33165/alans-ultimate-bran-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaska-200460.json b/serverless-fleets/data/input/inferencing/recipes/alaska-200460.json
new file mode 100644
index 000000000..b44288a30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaska-200460.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "3/4 ounce yellow chartreuse",
+        "2 dashes orange bitters",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Gin",
+        "Liqueur",
+        "Alcoholic",
+        "Cocktail Party",
+        "Spirit",
+        "Chartreuse",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Alaska",
+    "url": "http://www.epicurious.com/recipes/food/views/alaska-200460"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaska-king-crab-nachos-103545.json b/serverless-fleets/data/input/inferencing/recipes/alaska-king-crab-nachos-103545.json
new file mode 100644
index 000000000..ec6dcc96f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaska-king-crab-nachos-103545.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F.",
+        "Stack 12 won ton wrappers together and trim stack into a 3-inch square. Repeat with remaining won tons. Transfer 1 won ton to an oiled work surface and brush top lightly with some oil. Top with another won ton and brush lightly with oil. Repeat with remaining won tons (this way both sides become lightly oiled).",
+        "Put 1 won ton into cup of a muffin pan, pressing it gently into bottom and side to form a cup. Repeat with remaining won tons and sprinkle with salt to taste.",
+        "Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes. Transfer won ton cups to racks to cool (they will continue to crisp).",
+        "Scoop flesh from avocado and mash coarsely with a fork. Stir in shallot, 1 tablespoon lime juice, and wasabi to taste. Season with salt and pepper.",
+        "Remove crab meat from shell and cut into 1/2-inch cubes. Toss crab with remaining tablespoon lime juice and salt to taste.",
+        "Spoon guacamole into won ton cups and top with crab."
+    ],
+    "ingredients": [
+        "24 won ton wrappers",
+        "1 tablespoon vegetable oil",
+        "1 ripe California avocado",
+        "1 1/2 tablespoons finely chopped shallot",
+        "2 tablespoons fresh lime juice",
+        "1/2 to 3/4 teaspoon wasabi paste",
+        "3/4 pound cooked Alaska king crab leg in shell (1 leg), thawed if frozen and split lengthwise",
+        "2 mini-muffin pans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Shellfish",
+        "Vegetable",
+        "Appetizer",
+        "Bake",
+        "Cocktail Party",
+        "Seafood",
+        "Crab",
+        "Summer",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Alaska King Crab \"Nachos\"",
+    "url": "http://www.epicurious.com/recipes/food/views/alaska-king-crab-nachos-103545"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaska-salmon-bake-with-pecan-crunch.json b/serverless-fleets/data/input/inferencing/recipes/alaska-salmon-bake-with-pecan-crunch.json
new file mode 100644
index 000000000..2f319572c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaska-salmon-bake-with-pecan-crunch.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.",
+        "Season each salmon fillet with salt and pepper.  Place on a lightly greased baking sheet.  Brush with mustard-honey mixture.  Cover the top of each fillet with bread crumb mixture.",
+        "Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.  Serve garnished with lemon wedges."
+    ],
+    "ingredients": [
+        "3 tablespoons Dijon mustard",
+        "3 tablespoons butter, melted",
+        "5 teaspoons honey",
+        "1/2 cup fresh bread crumbs",
+        "1/2 cup finely chopped pecans",
+        "3 teaspoons chopped fresh parsley",
+        "6 (4 ounce) fillets salmon",
+        "salt and pepper to taste",
+        "6 lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaska Salmon Bake with Pecan Crunch Coating",
+    "url": "http://allrecipes.com/recipe/9336/alaska-salmon-bake-with-pecan-crunch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaska-sheet-cake.json b/serverless-fleets/data/input/inferencing/recipes/alaska-sheet-cake.json
new file mode 100644
index 000000000..c3b7ab957
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaska-sheet-cake.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.",
+        "Stir together the flour and salt in a large mixing bowl.",
+        "Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.",
+        "Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.",
+        "Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.",
+        "To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour, plus",
+        "2 tablespoons all-purpose flour",
+        "1 teaspoon salt",
+        "1 cup butter",
+        "1 cup water",
+        "3 eggs",
+        "2 cups white sugar",
+        "1/2 cup buttermilk",
+        "1 1/2 teaspoons baking soda",
+        "1/2 teaspoon baking powder",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon almond extract (optional)",
+        "Icing:",
+        "1/2 cup butter",
+        "5 tablespoons milk",
+        "1 (16 ounce) package confectioners' sugar, sifted",
+        "1 cup chopped pecans",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaska Sheet Cake",
+    "url": "http://allrecipes.com/recipe/203488/alaska-sheet-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-bbq-salmon.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-bbq-salmon.json
new file mode 100644
index 000000000..dff58c582
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-bbq-salmon.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat grill for high heat.",
+        "In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.",
+        "Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "1/2 cup honey",
+        "1 dash liquid smoke flavoring",
+        "1/2 cup apple cider vinegar",
+        "1 (4 pound) whole salmon fillet"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaskan BBQ Salmon",
+    "url": "http://allrecipes.com/recipe/16646/alaskan-bbq-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-black-cod-with-hoisin-and-ginger-sauces-357230.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-black-cod-with-hoisin-and-ginger-sauces-357230.json
new file mode 100644
index 000000000..4d03db299
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-black-cod-with-hoisin-and-ginger-sauces-357230.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.",
+        "Preheat oven to 450\u00b0F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.",
+        "Available in the Asian foods section of many supermarkets and at Asian markets."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "1/4 cup unseasoned rice vinegar",
+        "1 1/2 tablespoons minced peeled fresh ginger",
+        "1 1/2 tablespoons chopped green onions",
+        "1 tablespoon honey",
+        "1 large garlic clove, minced",
+        "1/4 cup hoisin sauce*",
+        "2 1/4 teaspoons hot chili paste (such as sambal oelek)*",
+        "1 tablespoon vegetable oil",
+        "4 7-ounce Alaskan black cod fillets",
+        "Steamed rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Ginger",
+        "Rice",
+        "Bake",
+        "Quick & Easy",
+        "Low Cal",
+        "Dinner",
+        "Cod",
+        "Healthy",
+        "Honey",
+        "Soy Sauce",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Alaskan Black Cod with Hoisin and Ginger Sauces",
+    "url": "http://www.epicurious.com/recipes/food/views/alaskan-black-cod-with-hoisin-and-ginger-sauces-357230"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-campfire-stew.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-campfire-stew.json
new file mode 100644
index 000000000..1f55df876
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-campfire-stew.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place bacon in a Dutch oven or large pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir onions and garlic into bacon and cook until onions are translucent, 5 to 10 minutes. Add beef; cook and stir until beef is thoroughly browned, 5 to 10 minutes.",
+        "Pour enough beer over beef mixture to almost fill the Dutch oven; add Worcestershire sauce, bay leaves, salt, and pepper. Cover Dutch oven and bring to a boil; reduce heat and simmer, adding more beer as needed, until beef is almost tender, about 2 hours. Add potatoes, carrots, green bell pepper, and enough beer to cover; simmer until potatoes are tender, 15 to 20 minutes."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "1 pound bacon, diced",
+        "2 large onions, chopped",
+        "3 tablespoons crushed garlic",
+        "2 pounds cubed beef stew meat",
+        "6 (12 fluid ounce) cans or bottles brown ale (such as Newcastle\u00ae Brown Ale), or as needed",
+        "\u00bc cup Worcestershire sauce",
+        "2  bay leaves",
+        "salt and ground black pepper to taste",
+        "2 pounds fingerling potatoes",
+        "1 pound baby carrots",
+        "1 cup diced green bell pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaskan Campfire Stew",
+    "url": "http://allrecipes.com/recipe/234175/alaskan-campfire-stew/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-chocolate-scrambled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-chocolate-scrambled-eggs.json
new file mode 100644
index 000000000..4b94d1d51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-chocolate-scrambled-eggs.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.",
+        "Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm."
+    ],
+    "ingredients": [
+        "5 eggs, beaten",
+        "1 cup milk",
+        "3 tablespoons instant white chocolate flavored coffee mix powder",
+        "1 tablespoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaskan Chocolate Scrambled Eggs",
+    "url": "http://allrecipes.com/recipe/38433/alaskan-chocolate-scrambled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-cod-and-shrimp-with-fresh-tom.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-cod-and-shrimp-with-fresh-tom.json
new file mode 100644
index 000000000..22cbaf27e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-cod-and-shrimp-with-fresh-tom.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.",
+        "Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "6 cloves garlic, minced",
+        "5 large tomatoes, chopped",
+        "1 teaspoon dried oregano",
+        "1 pound Alaskan cod",
+        "1/2 pound large shrimp, peeled and deveined",
+        "salt to taste",
+        "1 tablespoon dried oregano, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaskan Cod and Shrimp with Fresh Tomato",
+    "url": "http://allrecipes.com/recipe/180212/alaskan-cod-and-shrimp-with-fresh-tom/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-halibut-caprese.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-halibut-caprese.json
new file mode 100644
index 000000000..a90e7ffb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-halibut-caprese.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Place an oven rack about 5 inches from the heat source. Prepare a baking sheet with cooking spray.",
+        "Arrange halibut on prepared baking sheet and bake until lightly browned, 4 to 6 minutes. Flip fillets, season with salt and black pepper, and continue cooking until flesh is opaque, 1 to 2 minutes more.",
+        "Top each fillet with a mozzarella cheese slice, a basil leaf, and a tomato slice, respectively; repeat layers.",
+        "Return halibut to oven and bake until cheese begins to melt, about 2 minutes.",
+        "Whisk balsamic vinegar and olive oil together in a bowl; soon over halibut portions. Garnish with chopped basil to serve."
+    ],
+    "ingredients": [
+        "nonstick cooking spray",
+        "4 (4 ounce) fillets halibut",
+        "salt and ground black pepper to taste",
+        "8 ounces fresh mozzarella cheese, sliced",
+        "8 large whole basil leaves",
+        "8 tomato slices",
+        "3 tablespoons balsamic vinegar",
+        "1 1/2 tablespoons olive oil",
+        "1/3 cup chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaskan Halibut Caprese",
+    "url": "http://allrecipes.com/recipe/229586/alaskan-halibut-caprese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-peanut-butter-ice-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-peanut-butter-ice-cream-pie.json
new file mode 100644
index 000000000..2913fbd64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-peanut-butter-ice-cream-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.",
+        "Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.",
+        "Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.",
+        "Put pie in freezer and freeze until firm in the center, at least 30 minutes."
+    ],
+    "ingredients": [
+        "2/3 cup creamy peanut butter",
+        "1/3 cup corn syrup (such as Karo\u00ae)",
+        "3 cups crushed sugar-frosted corn flake cereal (such as Frosted Flakes\u00ae)",
+        "1/2 gallon coffee ice cream, softened",
+        "2 tablespoons chocolate syrup, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaskan Peanut Butter Ice Cream Pie",
+    "url": "http://allrecipes.com/recipe/237798/alaskan-peanut-butter-ice-cream-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-smoked-salmon-dip.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-smoked-salmon-dip.json
new file mode 100644
index 000000000..fa79f9633
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-smoked-salmon-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F. Mix tomatoes, oil and 1/2 package of the Seasoning Mix in large bowl. Place in single layer on large, shallow, foil-lined baking pan.",
+        "Roast 25 minutes or until tomatoes are soft and browned on top. Let cool.",
+        "Mix cooled tomatoes and lemon juice in large bowl. Add salmon, cream cheese, mayonnaise and remaining Seasoning Mix; gently stir until well blended. Garnish with basil. Serve with sliced baguette or crackers."
+    ],
+    "ingredients": [
+        "1 pound plum (roma) tomatoes, cut into 1/2-inch pieces",
+        "2 tablespoons vegetable oil",
+        "1 (1.25 ounce) package McCormick\u00ae Chicken Bruschetta Seasoning Mix, divided",
+        "1 tablespoon lemon juice",
+        "3/4 cup coarsely chopped smoked salmon",
+        "1 (8 ounce) package whipped cream cheese",
+        "1/2 cup mayonnaise",
+        "2 tablespoons thinly sliced fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaskan Smoked Salmon Dip",
+    "url": "http://allrecipes.com/recipe/256797/alaskan-smoked-salmon-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-snow-pie.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-snow-pie.json
new file mode 100644
index 000000000..dd634a83a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-snow-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl combine flour, almonds, brown sugar, and cinnamon. Mix well, then add melted butter or margarine. Stir thoroughly, then press mixture into a 9-inch pie pan. Bake crust in preheated 350 degree F (175 degree C) oven for 8 to 10 minutes. Remove and cool completely.",
+        "Preheat broiler.",
+        "In a small mixing bowl beat egg whites until frothy. Add white sugar one tablespoon at a time, beating constantly until stiff peaks form.",
+        "Spread softened ice cream into cooled pie shell. Cover completely with meringue.",
+        "Brown meringue in preheated broiler just until meringue begins to turn golden. Watch very closely! Pour just enough raspberry syrup onto each serving plate to thinly coat the bottom of plate. Place a slice of pie on each plate and serve immediately."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1/2 cup toasted and chopped almonds",
+        "1/4 cup packed brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 cup butter, melted",
+        "2 egg whites",
+        "1/4 cup white sugar",
+        "1/2 gallon raspberry ice cream, softened",
+        "1/4 cup raspberry syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaskan Snow Pie",
+    "url": "http://allrecipes.com/recipe/15421/alaskan-snow-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alaskan-spicy-spinach-dip.json b/serverless-fleets/data/input/inferencing/recipes/alaskan-spicy-spinach-dip.json
new file mode 100644
index 000000000..6f7747894
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alaskan-spicy-spinach-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread."
+    ],
+    "ingredients": [
+        "2 pounds pepperjack cheese",
+        "2 cups half-and-half cream",
+        "1 large tomato, diced",
+        "1 onion, diced",
+        "1/2 cup diced red bell pepper",
+        "3 cups spinach, rinsed and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alaskan Spicy Spinach Dip",
+    "url": "http://allrecipes.com/recipe/19700/alaskan-spicy-spinach-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alberta-beef-barley-stew.json b/serverless-fleets/data/input/inferencing/recipes/alberta-beef-barley-stew.json
new file mode 100644
index 000000000..5592623b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alberta-beef-barley-stew.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.",
+        "Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.",
+        "Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.",
+        "Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes."
+    ],
+    "ingredients": [
+        "6 cups hot water, divided",
+        "2 beef bouillon cubes",
+        "1 (1 ounce) package dry onion soup mix",
+        "1 pound beef stew meat, cut into 1-inch cubes",
+        "3 large potatoes, peeled and cut into 1-inch cubes",
+        "1/2 large onion, diced",
+        "2 carrots, diced",
+        "2 stalks celery, diced",
+        "2 tablespoons minced garlic",
+        "1 1/2 cups pearl barley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alberta Beef Barley Stew",
+    "url": "http://allrecipes.com/recipe/234293/alberta-beef-barley-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/albino-pasta.json b/serverless-fleets/data/input/inferencing/recipes/albino-pasta.json
new file mode 100644
index 000000000..25673f253
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/albino-pasta.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "In small saucepan, saute garlic a small amount of oil.  Combine garlic, olive oil, and pasta in a bowl.  Mix in parmesan cheese."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dry penne pasta",
+        "4 tablespoons olive oil",
+        "1 teaspoon minced garlic",
+        "1/3 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Albino Pasta",
+    "url": "http://allrecipes.com/recipe/23173/albino-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/albondigas-meatballs-en-chipotle.json b/serverless-fleets/data/input/inferencing/recipes/albondigas-meatballs-en-chipotle.json
new file mode 100644
index 000000000..94365c8c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/albondigas-meatballs-en-chipotle.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.",
+        "Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.",
+        "Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.",
+        "Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "5 tomatoes, chopped",
+        "1 small onion",
+        "1 clove garlic",
+        "1 tablespoon adobo sauce from chipotle peppers",
+        "3 tablespoons vegetable oil",
+        "3 cups chicken stock",
+        "4 fresh tomatillos, husks removed",
+        "2 eggs",
+        "1 small onion",
+        "2 chipotle peppers in adobo sauce",
+        "2 cloves garlic",
+        "1 tablespoon chicken bouillon granules",
+        "5 sprigs fresh cilantro, chopped",
+        "1 pound ground beef",
+        "1 pound ground pork",
+        "1 cup cooked rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Albondigas (Meatballs) en Chipotle",
+    "url": "http://allrecipes.com/recipe/230154/albondigas-meatballs-en-chipotle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/albondigas-sinaloenses.json b/serverless-fleets/data/input/inferencing/recipes/albondigas-sinaloenses.json
new file mode 100644
index 000000000..7c9e5e71a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/albondigas-sinaloenses.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.",
+        "Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 small onion, finely diced",
+        "1 clove garlic, minced",
+        "1/3 cup tomato sauce",
+        "water",
+        "1/4 cup uncooked white rice",
+        "fresh mint or spearmint",
+        "salt",
+        "1 1/2 pounds lean ground sirloin",
+        "2 plum tomatoes, finely chopped",
+        "2 tablespoons diced onion",
+        "1 egg white",
+        "salt and pepper",
+        "4 sprigs fresh mint or spearmint, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Albondigas Sinaloenses",
+    "url": "http://allrecipes.com/recipe/73022/albondigas-sinaloenses/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-25.json b/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-25.json
new file mode 100644
index 000000000..3963557ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-25.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat oil in heavy medium saucepan over medium heat. Add onion and three garlic clover and saut\u00e9 until tender, about 5 minutes. Stir in 1 tablespoon chili powder and cook 1 minute longer. Add tomatoes with their juices and beef broth. Cover and simmer 5 minutes. Puree mixture in blender or processor in batches; return to saucepan.",
+        "Season beef with salt and pepper. Mix in remaining garlic clove, 1/2 tablespoon chili powder and oregano. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup and simmer until meatballs are just cooked through, about 5 minutes. Ladle soup into bowls. Garnish soup with chopped fresh cilantro and serve with sour cream if desired."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 large onion, chopped",
+        "4 large garlic cloves, minced",
+        "1 1/2 tablespoons chili powder",
+        "1 28-ounce can plum tomatoes",
+        "1 14 1/2-ounce can beef broth",
+        "1 pound lean ground beef",
+        "1/2 teaspoon dried oregano, crumbled",
+        "Chopped fresh cilantro",
+        "Sour cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Garlic",
+        "Tomato"
+    ],
+    "title": "Albondigas Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/albondigas-soup-25"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-i.json b/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-i.json
new file mode 100644
index 000000000..9eb2131f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-i.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.",
+        "Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.",
+        "Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F216617.jpg",
+    "ingredients": [
+        "1 pound lean ground beef",
+        "\u00bc pound pork sausage",
+        "1  onion, chopped",
+        "1  egg, beaten",
+        "\u00bd teaspoon salt",
+        "\u00bc teaspoon ground black pepper",
+        "\u00bc teaspoon garlic powder",
+        "\u00bc cup milk",
+        "\u00bc cup chopped fresh basil",
+        "\u00bd cup cornmeal",
+        "6 (14 ounce) cans beef broth",
+        "1 (8 ounce) jar salsa",
+        "1  onion, chopped",
+        "2 (14.5 ounce) cans peeled and diced tomatoes",
+        "\u00bd teaspoon dried basil",
+        "\u00bd teaspoon dried oregano",
+        "\u00bc teaspoon ground black pepper",
+        "\u00bd cup white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Albondigas Soup I",
+    "url": "http://allrecipes.com/recipe/13121/albondigas-soup-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-ii.json b/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-ii.json
new file mode 100644
index 000000000..ff6239424
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-ii.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.",
+        "Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.",
+        "Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2640&h=1382&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F374619.jpg",
+    "ingredients": [
+        "1 pound lean ground beef",
+        "2 cubes beef bouillon cube",
+        "4 cups water",
+        "2 cloves garlic, minced",
+        "1  onion, minced",
+        "1 slice bread, crumbled",
+        "1  egg",
+        "2 tablespoons water",
+        "1 teaspoon chili powder",
+        "\u00bd teaspoon dried oregano",
+        "\u00bd teaspoon ground cumin",
+        "1 teaspoon cumin seed",
+        "3  carrots, sliced",
+        "1  green bell pepper, chopped",
+        "2 stalks celery, chopped",
+        "1 (14.5 ounce) can stewed tomatoes",
+        "\u00bd medium head cabbage",
+        "\u00bd teaspoon crushed red pepper flakes",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Albondigas Soup II",
+    "url": "http://allrecipes.com/recipe/13162/albondigas-soup-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-iii.json b/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-iii.json
new file mode 100644
index 000000000..158f96376
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/albondigas-soup-iii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Pour the water into a large pot over high heat and bring to a boil.",
+        "Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.",
+        "Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.",
+        "Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 quarts water",
+        "1 pound ground beef",
+        "1/2 cup uncooked white rice",
+        "1 egg",
+        "2 tablespoons dried oregano",
+        "2 teaspoons garlic salt",
+        "2 teaspoons ground black pepper",
+        "1/4 teaspoon ground cumin",
+        "1/2 cup all-purpose flour",
+        "3 potatoes, peeled and cubed",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Albondigas Soup III",
+    "url": "http://allrecipes.com/recipe/17589/albondigas-soup-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/albondigas.json b/serverless-fleets/data/input/inferencing/recipes/albondigas.json
new file mode 100644
index 000000000..5144d868f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/albondigas.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.",
+        "Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.",
+        "Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish."
+    ],
+    "ingredients": [
+        "1 quart water",
+        "4 carrots, sliced",
+        "2 small potatoes, peeled and diced",
+        "1 medium onion, diced",
+        "1 1/2 cups salsa, medium or hot",
+        "2 beef bouillon cubes",
+        "1 1/2 pounds ground beef",
+        "1/3 cup seasoned dry bread crumbs",
+        "1/3 cup milk",
+        "chopped fresh cilantro (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Albondigas",
+    "url": "http://allrecipes.com/recipe/62642/albondigas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alcohol-free-mint-julep.json b/serverless-fleets/data/input/inferencing/recipes/alcohol-free-mint-julep.json
new file mode 100644
index 000000000..928560351
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alcohol-free-mint-julep.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.",
+        "Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter."
+    ],
+    "ingredients": [
+        "1/4 cup water",
+        "1/4 cup white sugar",
+        "1 tablespoon chopped fresh mint leaves",
+        "2 cups crushed ice",
+        "1/2 cup prepared lemonade",
+        "Fresh mint sprigs, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alcohol-Free Mint Julep",
+    "url": "http://allrecipes.com/recipe/104657/alcohol-free-mint-julep/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alcohol-free-mojitos.json b/serverless-fleets/data/input/inferencing/recipes/alcohol-free-mojitos.json
new file mode 100644
index 000000000..13722058c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alcohol-free-mojitos.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.",
+        "Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 1/2 cups white sugar",
+        "2 cups mint leaves, chopped",
+        "2 cups lime sherbet, softened",
+        "1 cup lime juice",
+        "1 cup water",
+        "8 cups club soda",
+        "lime slices for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alcohol-Free Mojitos",
+    "url": "http://allrecipes.com/recipe/215613/alcohol-free-mojitos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alcohol-free-pina-colada-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/alcohol-free-pina-colada-cupcakes.json
new file mode 100644
index 000000000..b3cfa747a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alcohol-free-pina-colada-cupcakes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.",
+        "Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.",
+        "Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.",
+        "Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 3/4 cups cake flour",
+        "1 1/4 cups all-purpose flour",
+        "2 cups white sugar",
+        "1 tablespoon baking powder",
+        "3/4 teaspoon salt",
+        "1 cup butter, cut into cubes",
+        "4 large eggs",
+        "1 cup whole milk",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon coconut extract",
+        "1 teaspoon pineapple extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alcohol-Free Pina Colada Cupcakes",
+    "url": "http://allrecipes.com/recipe/241690/alcohol-free-pina-colada-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alcoholic-sweet-peach-tea.json b/serverless-fleets/data/input/inferencing/recipes/alcoholic-sweet-peach-tea.json
new file mode 100644
index 000000000..8c5bc4c8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alcoholic-sweet-peach-tea.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Fill a tall glass with ice. Pour iced tea, vodka, and peach schnapps over the ice."
+    ],
+    "ingredients": [
+        "ice cubes",
+        "1 cup iced tea",
+        "1 fluid ounce vodka",
+        "1 fluid ounce peach schnapps"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alcoholic Sweet Peach Tea",
+    "url": "http://allrecipes.com/recipe/223220/alcoholic-sweet-peach-tea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alder-plank-smoked-salmon.json b/serverless-fleets/data/input/inferencing/recipes/alder-plank-smoked-salmon.json
new file mode 100644
index 000000000..96f9728d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alder-plank-smoked-salmon.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.",
+        "Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).",
+        "Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.",
+        "Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)",
+        "During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon."
+    ],
+    "ingredients": [
+        "brine",
+        "1 (3 pound) salmon fillet",
+        "freshly ground black pepper to taste",
+        "1/8 cup packed brown sugar",
+        "1/2 teaspoon salt",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alder Plank Smoked Salmon",
+    "url": "http://allrecipes.com/recipe/17956/alder-plank-smoked-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ale-and-cheddar-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/ale-and-cheddar-biscuits.json
new file mode 100644
index 000000000..b5f474be0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ale-and-cheddar-biscuits.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.",
+        "Whisk together the flour, baking powder, salt and baking soda in a large bowl. Add the butter and use your hands to work it into the flour mixture until it resembles small pebbles. Add the Cheddar and toss lightly.",
+        "Add the buttermilk and ale and stir in with a wooden spoon just to combine. Using a 1/4 cup measure, scoop the dough onto the baking sheet, leaving about 1 1/2 inches between biscuits. Bake until golden brown, 20 to 25 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "2 teaspoons kosher salt",
+        "1/4 teaspoon baking soda",
+        "8 tablespoons (1 stick) cold unsalted butter, cut into cubes",
+        "1 cup shredded Cheddar cheese",
+        "1 cup buttermilk",
+        "1/2 cup ale"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Biscuit",
+        "Beer",
+        "Cheddar",
+        "Cheese"
+    ],
+    "title": "Ale and Cheddar Biscuits",
+    "url": "http://www.foodnetwork.com/recipes/nancy-fuller/ale-and-cheddar-biscuits"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alehouse-beef-and-potato-skewers.json b/serverless-fleets/data/input/inferencing/recipes/alehouse-beef-and-potato-skewers.json
new file mode 100644
index 000000000..c4dd48c83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alehouse-beef-and-potato-skewers.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 8 to 10 minutes. Drain well and set aside. (The potatoes can be parboiled up to 4 hours in advance and kept at room temperature.)",
+        "To make the marinade, in a shallow, nonreactive dish just large enough to hold the meat, combine the ale, broth, tomato juice, Worcestershire, hot-pepper sauce, thyme, oregano and bay leaves and mix well. Add the meat and turn to coat on all sides. Cover and refrigerate for at least 1 hour or up to 4 hours. Add the potatoes to the marinade during the last 30 minutes.",
+        "Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack.",
+        "Remove the meat and potatoes from the marinade and discard the marinade. Thread the meat and potatoes alternately onto 8 metal skewers, dividing the ingredients evenly.",
+        "Grill the skewers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning to char all sides, until the potatoes are browned and the meat is cooked to your liking, 7 to 9 minutes total for medium-rare meat.",
+        "Transfer the skewers to warmed individual plates and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma,",
+        "Essentials of Grilling,",
+        "by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003)."
+    ],
+    "ingredients": [
+        "1 lb. small red-skinned or Yukon Gold potatoes, each about 1 1/2\u00a0 inches in diameter or cut if larger",
+        "3/4 cup ale or beer",
+        "1/3 cup beef broth",
+        "1/3 cup spicy tomato juice",
+        "1 Tbs. Worcestershire sauce",
+        "1/2 to 1 tsp. hot-pepper sauce, such as Tabasco",
+        "1 Tbs. chopped fresh thyme",
+        "1 Tbs. chopped fresh oregano",
+        "2 fresh or dried bay leaves, broken in half",
+        "1 1/2 lb. boneless sirloin, about 1 1/2 inches thick, cut into\u00a0 1 1/2-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Alehouse Beef-and-Potato Skewers",
+    "url": "http://www.williams-sonoma.com/recipe/alehouse-beef-and-potato-skewers.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aleppo-pepper-roasted-pork-with-shallot-vinaigrette-51252700.json b/serverless-fleets/data/input/inferencing/recipes/aleppo-pepper-roasted-pork-with-shallot-vinaigrette-51252700.json
new file mode 100644
index 000000000..b049b280e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aleppo-pepper-roasted-pork-with-shallot-vinaigrette-51252700.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork. Place in a large roasting pan. Cover and chill 12-24 hours.",
+        "Preheat oven to 300\u00b0F. Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of pork registers 145\u00b0F (meat will be very tender but not quite falling off the bone), 6-7 hours. Transfer to a cutting board and let rest at least 30 minutes before slicing.",
+        "Do ahead: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225\u00b0F oven (about 1 hour).",
+        "Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 tablespoons water in a medium bowl. Season with salt and black pepper; serve with pork. Do ahead: Vinaigrette can be made 6 hours ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "4 large garlic cloves, finely grated",
+        "1/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes",
+        "1/4 cup kosher salt",
+        "1/4 cup (packed) light brown sugar",
+        "1 8-10-pound bone-in pork shoulder (Boston butt)",
+        "2 large shallots, finely chopped",
+        "1/3 cup red wine vinegar",
+        "1/4 cup coarsely chopped fresh flat-leaf parsley",
+        "2 tablespoons chopped fresh marjoram or oregano",
+        "2 tablespoons Aleppo pepper or 2 teaspoons crushed red pepper flakes",
+        "2 tablespoons olive oil",
+        "3/4 teaspoon sugar",
+        "Kosher salt, freshly ground pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Roast",
+        "Kid-Friendly",
+        "Dinner",
+        "Pork Tenderloin",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Aleppo Pepper-Roasted Pork with Shallot Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/aleppo-pepper-roasted-pork-with-shallot-vinaigrette-51252700"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alexander-200462.json b/serverless-fleets/data/input/inferencing/recipes/alexander-200462.json
new file mode 100644
index 000000000..f9ff3639e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alexander-200462.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 ounce gin",
+        "1/2 ounce cr\u00e8me de cacao",
+        "1/2 ounce heavy cream",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Liqueur",
+        "Milk/Cream",
+        "Alcoholic",
+        "Christmas",
+        "Cocktail Party",
+        "New Year's Eve",
+        "Spirit",
+        "Cr\u00e9me de Cacao",
+        "Christmas Eve",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Alexander",
+    "url": "http://www.epicurious.com/recipes/food/views/alexander-200462"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alexander-young-200078.json b/serverless-fleets/data/input/inferencing/recipes/alexander-young-200078.json
new file mode 100644
index 000000000..babfc6cd6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alexander-young-200078.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1/2 ounce pineapple juice",
+        "1/2 ounce orange juice",
+        "1/2 ounce lemon juice",
+        "1 1/2 ounces bourbon",
+        "Dash grenadine",
+        "Dash Angostura bitters",
+        "1/2 cup crushed ice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Bourbon",
+        "Fruit Juice",
+        "Alcoholic",
+        "Cocktail Party",
+        "Low Sodium",
+        "Cocktail",
+        "Lemon",
+        "Orange",
+        "Pineapple",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Alexander Young",
+    "url": "http://www.epicurious.com/recipes/food/views/alexander-young-200078"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alexas-gourmet-grilled-cheese.json b/serverless-fleets/data/input/inferencing/recipes/alexas-gourmet-grilled-cheese.json
new file mode 100644
index 000000000..c84651d82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alexas-gourmet-grilled-cheese.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat a cast-iron skillet or non-stick pan over high heat until skillet is warm; reduce heat to medium.",
+        "Arrange 2 bread slices in the hot skillet. Add 1 teaspoon butter under each slice in the skillet; flip bread so butter-side is face-up. Spread about 1 teaspoon mustard onto each bread slice; top with 1 slice Cheddar cheese, 1 slice Swiss cheese, tomato slices, and avocado slices. Top each avocado layer with 1 slice Cheddar cheese, 1 slice Swiss cheese, and 1 slice bread. Spread butter onto top piece of bread; flip sandwich and cook until cheeses are slightly melted, 2 to 3 minutes.",
+        "Transfer sandwiches to a microwave-safe plate and heat in microwave until cheeses are fully melted, no longer than 30 seconds."
+    ],
+    "ingredients": [
+        "4 slices marbled rye bread, divided",
+        "4 teaspoons softened salted butter, or as needed, divided",
+        "2 teaspoons Dijon mustard, or to taste",
+        "4 slices shredded sharp Cheddar cheese",
+        "4 slices Swiss cheese (such as Lorraine\u00ae)",
+        "1 tomato, thinly sliced",
+        "1 avocado - peeled, pitted, and thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alexa's Gourmet Grilled Cheese",
+    "url": "http://allrecipes.com/recipe/236531/alexas-gourmet-grilled-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alexias-lemony-vinaigrette.json b/serverless-fleets/data/input/inferencing/recipes/alexias-lemony-vinaigrette.json
new file mode 100644
index 000000000..cce6f8ba5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alexias-lemony-vinaigrette.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk olive oil, lemon juice, lemon zest, sugar, Dijon mustard, kosher salt, and black pepper together in a bowl until creamy and smooth."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 lemon, juiced and zested",
+        "1 tablespoon white sugar",
+        "1 teaspoon Dijon mustard",
+        "kosher salt to taste",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alexia's Lemony Vinaigrette",
+    "url": "http://allrecipes.com/recipe/234076/alexias-lemony-vinaigrette/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alexs-raw-chocolate-pudding.json b/serverless-fleets/data/input/inferencing/recipes/alexs-raw-chocolate-pudding.json
new file mode 100644
index 000000000..856f1f665
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alexs-raw-chocolate-pudding.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set."
+    ],
+    "ingredients": [
+        "1 avocado - peeled, pitted, and cut into chunks",
+        "1 banana, peeled and cut into chunks",
+        "1 cup unsweetened soy milk",
+        "1/4 cup raw cocoa powder",
+        "2 tablespoons agave nectar",
+        "1 teaspoon lemon juice",
+        "1/4 cup shredded unsweetened coconut (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alex's Raw Chocolate Pudding",
+    "url": "http://allrecipes.com/recipe/166611/alexs-raw-chocolate-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alexs-rice-soup.json b/serverless-fleets/data/input/inferencing/recipes/alexs-rice-soup.json
new file mode 100644
index 000000000..b05651307
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alexs-rice-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium-high heat. Cook and stir chicken in hot oil until no longer pink in the center and juices run clear, 5 to 10 minutes. Remove from heat and shred chicken.",
+        "Combine rice and boiling water in a saucepan, cover the saucepan with a lid, and let sit until rice is tender and water is absorbed, about 5 minutes.",
+        "Place peas in a microwave-safe dish and microwave until heated through, 2 to 5 minutes.",
+        "Stir chicken broth, shredded chicken, rice, and peas together in a pot; bring to a boil, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 (16 ounce) package boneless, skinless chicken breasts, cut into pieces",
+        "2 cups instant rice",
+        "2 cups boiling water",
+        "4 cups chicken broth",
+        "1 (10 ounce) package frozen peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alex's Rice Soup",
+    "url": "http://allrecipes.com/recipe/241501/alexs-rice-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alexs-sofrito.json b/serverless-fleets/data/input/inferencing/recipes/alexs-sofrito.json
new file mode 100644
index 000000000..5dde43f5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alexs-sofrito.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste."
+    ],
+    "ingredients": [
+        "2 large onions, chopped",
+        "3 heads garlic, cloves peeled and trimmed",
+        "1 green bell pepper, seeded and chopped",
+        "1 red bell pepper, seeded and chopped",
+        "1 yellow bell pepper, seeded and chopped",
+        "1 bunch fresh cilantro, stems trimmed",
+        "2 tablespoons dried oregano leaves",
+        "1 tablespoon white vinegar",
+        "1 tablespoon ground cumin",
+        "1 teaspoon ground black pepper",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alex's Sofrito",
+    "url": "http://allrecipes.com/recipe/256620/alexs-sofrito/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfajores-argentinean-style.json b/serverless-fleets/data/input/inferencing/recipes/alfajores-argentinean-style.json
new file mode 100644
index 000000000..176625243
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfajores-argentinean-style.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.",
+        "Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.",
+        "Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.",
+        "Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.",
+        "Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut."
+    ],
+    "ingredients": [
+        "1 2/3 cups unbleached all-purpose flour",
+        "2 1/2 cups cornstarch",
+        "1/2 teaspoon baking soda",
+        "2 teaspoons baking powder",
+        "1 cup unsalted butter, softened",
+        "3/4 cup white sugar",
+        "3 egg yolks",
+        "1 teaspoon vanilla rum",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon lemon extract",
+        "2 teaspoons lemon zest",
+        "1 (11.5 ounce) jar dulce de leche",
+        "1/2 cup unsweetened shredded coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfajores Argentinean Style",
+    "url": "http://allrecipes.com/recipe/187786/alfajores-argentinean-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-and-cheese-stuffed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-and-cheese-stuffed-potatoes.json
new file mode 100644
index 000000000..ecbe2dc2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-and-cheese-stuffed-potatoes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.",
+        "Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove and cool slightly. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell.",
+        "Reduce oven temperature to 350 degrees F (175 degrees C).",
+        "Heat oil in a small saucepan over medium heat; cook and stir garlic until fragrant, about 2 minutes.",
+        "Combine Alfredo sauce, garlic, pepper, and thyme in a small bowl. Stir in 3/4 cup Cheddar cheese, mozzarella cheese, and Parmesan cheese. Combine potato pulp and cheese mixture; mix well. Spoon mixture into potato shells; sprinkle with 1/4 cup Cheddar cheese.",
+        "Bake in preheated oven until potatoes are hot and cheese is melted, about 15 minutes."
+    ],
+    "ingredients": [
+        "3 large baking potatoes",
+        "1 clove garlic, minced",
+        "1 teaspoon olive oil",
+        "1 1/2 cups prepared Alfredo sauce",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon dried thyme",
+        "3/4 cup shredded Cheddar cheese",
+        "3/4 cup shredded mozzarella cheese",
+        "1/4 cup grated Parmesan cheese",
+        "1/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo and Cheese Stuffed Potatoes",
+    "url": "http://allrecipes.com/recipe/222643/alfredo-and-cheese-stuffed-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-blue.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-blue.json
new file mode 100644
index 000000000..a70c6f557
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-blue.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.",
+        "Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil.",
+        "In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.",
+        "Toss sauce with hot pasta, and let stand 5 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F268441.jpg",
+    "ingredients": [
+        "1 (16 ounce) package fettuccini pasta",
+        "1 tablespoon olive oil",
+        "1 clove garlic, sliced",
+        "4 ounces blue cheese, crumbled",
+        "\u00bc cup grated Parmesan cheese",
+        "2 cups heavy cream",
+        "1 tablespoon Italian seasoning",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Blue",
+    "url": "http://allrecipes.com/recipe/22268/alfredo-blue/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken-and-broccoli.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken-and-broccoli.json
new file mode 100644
index 000000000..054e29fba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken-and-broccoli.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cook pasta according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain; cover and keep warm.",
+        "In a medium saucepan combine Alfredo sauce and pesto. Stir in sweet peppers. Cook over medium heat, stirring occasionally, until heated through. Stir in cooked pasta and broccoli. If needed, add enough milk to reach desired consistency.",
+        "Meanwhile, brush Grilled & Ready(R) Chicken Breast Fillets with oil and sprinkle with Italian seasoning. Prepare in microwave according to package directions.",
+        "To serve, divide pasta mixture among serving plates. Top with chicken."
+    ],
+    "ingredients": [
+        "12 ounces dried fettuccine or linguine pasta",
+        "2 cups fresh or frozen broccoli florets, thawed",
+        "1 (15 ounce) jar light Alfredo sauce",
+        "2 tablespoons purchased basil pesto",
+        "1/2 cup drained and sliced bottled roasted red sweet peppers",
+        "2 tablespoons milk, or as needed (optional)",
+        "6 Tyson\u00ae Grilled & Ready\u00ae Chicken Breast Fillets",
+        "1 1/2 tablespoons olive oil",
+        "1 teaspoon dried Italian seasoning, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Chicken and Broccoli",
+    "url": "http://allrecipes.com/recipe/236051/alfredo-chicken-and-broccoli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken-lasagna-rolls.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken-lasagna-rolls.json
new file mode 100644
index 000000000..f09bd249e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken-lasagna-rolls.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat; cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken.",
+        "Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels.",
+        "Spread Alfredo sauce over each noodle; top with shredded chicken.",
+        "Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl; sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish.",
+        "Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can evaporated milk",
+        "2 skinless, boneless chicken breasts",
+        "1 (1 ounce) package ranch dressing mix",
+        "9 lasagna noodles",
+        "1 cup Alfredo sauce, or as desired",
+        "1 1/2 cups shredded mozzarella cheese, or to taste",
+        "1/4 cup crumbled cooked bacon, or to taste (optional)",
+        "1 pinch dried oregano, or more to taste",
+        "1 pinch garlic salt, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Chicken Lasagna Rolls",
+    "url": "http://allrecipes.com/recipe/257098/alfredo-chicken-lasagna-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken-wings.json
new file mode 100644
index 000000000..f6421e7e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken-wings.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a large rimmed baking sheet.",
+        "Place wings on prepared baking sheet.. Sprinkle with seasoned salt; mix to evenly season the wings. Arrange in a single layer.",
+        "Bake in preheated oven until crisp and cooked through, about 1 hour.",
+        "Turn on oven broiler; finish the wings under the broiler to crisp both sides, about 1 minute per side.",
+        "Melt butter over medium-low heat in a small saucepan. Add cream and garlic stirring until small bubbles form. Add grated cheese and continue to stir until well blended. Remove pan from heat.",
+        "Toss wings with Alfredo sauce and serve."
+    ],
+    "ingredients": [
+        "3 pounds chicken wings",
+        "1 tablespoon seasoned salt",
+        "1/4 cup LAND O LAKES\u00ae Salted Butter",
+        "1 cup heavy cream",
+        "1 tablespoon minced garlic",
+        "1 1/4 cups grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Chicken Wings",
+    "url": "http://allrecipes.com/recipe/247258/alfredo-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken.json
new file mode 100644
index 000000000..033d4966a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.",
+        "Sprinkle chicken with Italian dressing mix and garlic powder.",
+        "Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.",
+        "Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve."
+    ],
+    "ingredients": [
+        "6 ounces spiral pasta",
+        "2 pounds chicken meat, cut into strips",
+        "1 (.7 ounce) package Italian dressing mix",
+        "1 tablespoon garlic powder",
+        "1 (16 ounce) jar prepared Alfredo sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Chicken",
+    "url": "http://allrecipes.com/recipe/229766/alfredo-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-light.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-light.json
new file mode 100644
index 000000000..9ee3031b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-light.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a medium saucepan, heat oil  over medium heat.  Add onion and garlic, and saute until golden brown.",
+        "In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick.  Stir into onion mixture.  Continue to cook over medium low heat, stirring frequently, until the sauce is thick.  Stir in Parmesan cheese.",
+        "Meanwhile, cook pasta in boiling water.  Add broccoli to the pasta for the last several minutes of cooking.  Continue cooking until the pasta is al dente.",
+        "Drain the pasta and vegetables, and transfer to a large bowl.  Toss with sauce.  Serve."
+    ],
+    "ingredients": [
+        "1 onion, chopped",
+        "1 clove garlic, minced",
+        "2 teaspoons vegetable oil",
+        "2 cups skim milk",
+        "1 cup chicken broth",
+        "3 tablespoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/2 cup grated Parmesan cheese",
+        "16 ounces dry fettuccine pasta",
+        "1 (16 ounce) package frozen broccoli florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Light",
+    "url": "http://allrecipes.com/recipe/11915/alfredo-light/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-medallions.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-medallions.json
new file mode 100644
index 000000000..73b971aa2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-medallions.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix together salt, pepper, onion powder, garlic powder, and cayenne. Sprinkle evenly over each side of the pork slices.",
+        "Heat butter and olive oil in a 13-inch skillet over medium-high heat. Add pork medallions and brown on both sides until pork is almost done (about 4 minutes per side). Remove from skillet; cover to keep warm.",
+        "Pour wine and thyme into the skillet. Simmer over medium-high heat until wine is reduced by half.",
+        "Pour Alfredo sauce into wine reduction; stir in lemon zest and capers. Stir until sauce is heated through. Place pork slices into the sauce and heat until internal temperature reaches 145 degrees F."
+    ],
+    "ingredients": [
+        "Salt and pepper to taste",
+        "1/4 teaspoon onion powder",
+        "1/4 teaspoon garlic powder",
+        "1/8 teaspoon cayenne pepper",
+        "1 (16 ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices",
+        "2 tablespoons butter",
+        "2 tablespoons extra virgin olive oil",
+        "1/2 cup white wine",
+        "1 teaspoon fresh thyme leaves",
+        "1 (15 ounce) jar Classico\u00ae Fresh Alfredo Sauce",
+        "1 teaspoon grated lemon zest",
+        "1 tablespoon capers, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Medallions",
+    "url": "http://allrecipes.com/recipe/238607/alfredo-medallions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-mostaccioli.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-mostaccioli.json
new file mode 100644
index 000000000..7eb8e0df5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-mostaccioli.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat.  Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil.  Stir in Parmesan cheese, parsley, salt, pepper and garlic powder.  Toss with cooked pasta and serve immediately."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package mostaccioli",
+        "1 cup heavy cream",
+        "1/2 cup butter",
+        "1/2 cup grated Parmesan cheese",
+        "1 cup chopped fresh parsley",
+        "1 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "1/8 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Mostaccioli",
+    "url": "http://allrecipes.com/recipe/26249/alfredo-mostaccioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-rutabaga.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-rutabaga.json
new file mode 100644
index 000000000..3766c801f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-rutabaga.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a pot of water to a boil. Add rutabaga and boil until tender, about 30 minutes; drain.",
+        "Melt butter in a saucepan over medium heat. Pour heavy cream into melted butter and bring to a simmer, stirring constantly.",
+        "Stir Parmesan cheese, nutmeg, and salt into cream until cheese is completely melted, about 3 minutes.",
+        "Whisk in egg yolk; simmer until sauce is thickened, about 3 more minutes, whisking constantly.",
+        "Mix rutabaga into the sauce until well coated."
+    ],
+    "ingredients": [
+        "1 rutabaga, peeled and cubed",
+        "3 tablespoons butter",
+        "1 cup heavy whipping cream",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 teaspoon ground nutmeg",
+        "salt to taste",
+        "1 egg yolk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Rutabaga",
+    "url": "http://allrecipes.com/recipe/220755/alfredo-rutabaga/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-sauce.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-sauce.json
new file mode 100644
index 000000000..479b303e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly.  Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk.  Simmer over medium low heat for 3 to 5 minutes.  Garnish with additional grated Parmesan cheese, if desired."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "8 fluid ounces heavy whipping cream",
+        "salt to taste",
+        "1 pinch ground nutmeg",
+        "1/4 cup grated Parmesan cheese",
+        "1/4 cup grated Romano cheese",
+        "1 egg yolk",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Sauce",
+    "url": "http://allrecipes.com/recipe/12065/alfredo-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alfredo-skillet-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/alfredo-skillet-lasagna.json
new file mode 100644
index 000000000..6e40d59e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alfredo-skillet-lasagna.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat olive oil in a cast iron skillet over medium heat. Add sausage; cook and stir, breaking up the sausage until no longer pink. Use a slotted spoon to transfer sausage to a dish.",
+        "Cook garlic in the skillet for 30 seconds; add mushrooms and saute until tender. Transfer to the dish with the sausage.",
+        "Pour water and Ragu(R) Classic Alfredo sauce into the skillet; whisk to blend. Bring to a boil.",
+        "Add broken lasagna noodles to the skillet; reduce heat to medium. Simmer until the noodles are tender, about 12 to 15 minutes, stirring regularly to prevent pasta from sticking to bottom of the pan.",
+        "Return sausage and mushrooms to the pan; reduce heat to low. Stir in spinach; cook until just wilted. Add ricotta and mozzarella cheeses, stirring until the mozzarella is melted and the ricotta is well combined."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 pound sweet Italian turkey sausage, casings removed",
+        "2 cloves garlic, minced",
+        "8 ounces baby bell or regular bell peppers, sliced",
+        "3 cups water",
+        "1 (16 ounce) jar Ragu\u00ae Classic Alfredo Sauce",
+        "12 uncooked lasagna noodles, broken into 2-inch pieces",
+        "2 cups baby spinach",
+        "3/4 cup part-skim ricotta cheese",
+        "3/4 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alfredo Skillet Lasagna",
+    "url": "http://allrecipes.com/recipe/241965/alfredo-skillet-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/algerian-bouzgene-berber-bread-with-r.json b/serverless-fleets/data/input/inferencing/recipes/algerian-bouzgene-berber-bread-with-r.json
new file mode 100644
index 000000000..fac02411d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/algerian-bouzgene-berber-bread-with-r.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.",
+        "Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.",
+        "Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.",
+        "For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.",
+        "To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!"
+    ],
+    "ingredients": [
+        "2 red bell peppers",
+        "4 tomatoes",
+        "1 tablespoon olive oil",
+        "4 cloves garlic, chopped",
+        "1 jalapeno pepper, chopped",
+        "salt to taste",
+        "2 pounds semolina",
+        "1 1/2 teaspoons salt, or to taste",
+        "3 cups water, or as needed",
+        "4 tablespoons olive oil",
+        "6 tablespoons olive oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Algerian Bouzgene Berber Bread with Roasted Pepper Sauce",
+    "url": "http://allrecipes.com/recipe/72363/algerian-bouzgene-berber-bread-with-r/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/algerian-flafla-bell-pepper-salad.json b/serverless-fleets/data/input/inferencing/recipes/algerian-flafla-bell-pepper-salad.json
new file mode 100644
index 000000000..49c64c6c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/algerian-flafla-bell-pepper-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.",
+        "Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.",
+        "Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes."
+    ],
+    "ingredients": [
+        "3 green bell peppers",
+        "1 tablespoon olive oil",
+        "1 tablespoon finely chopped red onion",
+        "1 clove garlic, minced",
+        "salt and pepper to taste",
+        "1 roma (plum) tomato, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Algerian Flafla (Bell Pepper Salad)",
+    "url": "http://allrecipes.com/recipe/153802/algerian-flafla-bell-pepper-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/algerian-kefta-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/algerian-kefta-meatballs.json
new file mode 100644
index 000000000..94129e41a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/algerian-kefta-meatballs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.",
+        "Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.",
+        "Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.",
+        "Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "4 cloves garlic, minced, divided",
+        "1/4 cup finely chopped onion, divided",
+        "salt and pepper to taste",
+        "3 roma (plum) tomatoes, diced",
+        "1 teaspoon dried parsley",
+        "1/2 teaspoon ras el hanout (optional)",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Algerian Kefta (Meatballs)",
+    "url": "http://allrecipes.com/recipe/153790/algerian-kefta-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alias-osso-buco.json b/serverless-fleets/data/input/inferencing/recipes/alias-osso-buco.json
new file mode 100644
index 000000000..b95691224
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alias-osso-buco.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Mix flour and parsley in a bowl; season with salt and pepper. Dip veal shanks into flour mixture, shaking off excess flour.",
+        "Heat olive oil in a large skillet over medium heat. Fry veal in hot oil until browned, about 10 minutes; transfer to a large baking dish. Return skillet to stove.",
+        "Cook and stir onion, carrots, and celery in the skillet used to fry veal until vegetables begin to brown, about 5 minutes. Transfer vegetables to the baking dish and pour wine into the skillet. Bring to a boil, scraping up any browned bits from the skillet. Reduce heat to medium-low and continue to simmer until wine is reduced by half, about 5 minutes.",
+        "Stir tomatoes, thyme, and bay leaves into wine. Simmer until tomatoes are hot, about 10 minutes. Pour tomato mixture over veal and vegetables. Stir to combine. Cover baking dish with aluminum foil.",
+        "Bake in the preheated oven until veal is very tender, about 90 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "2 tablespoons chopped fresh parsley",
+        "salt and ground black pepper to taste",
+        "4 veal shanks",
+        "2 tablespoons olive oil",
+        "1 large onion, chopped",
+        "4 carrots, diced",
+        "4 stalks celery, diced",
+        "1/2 cup dry white wine",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1 tablespoon chopped fresh thyme",
+        "2 bay leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alia's Osso Buco",
+    "url": "http://allrecipes.com/recipe/232836/alias-osso-buco/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alice-chicken.json b/serverless-fleets/data/input/inferencing/recipes/alice-chicken.json
new file mode 100644
index 000000000..d73b66a48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alice-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.",
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.",
+        "Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.",
+        "Preheat oven to Broil.",
+        "Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "5 fluid ounces Worcestershire sauce",
+        "8 slices bacon",
+        "2 tablespoons butter",
+        "8 ounces fresh mushrooms, sliced",
+        "1 (8 ounce) package Monterey Jack cheese, shredded",
+        "1 (16 ounce) container honey mustard salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alice Chicken",
+    "url": "http://allrecipes.com/recipe/19124/alice-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alices-curious-french-toast-bread-pudding-362651.json b/serverless-fleets/data/input/inferencing/recipes/alices-curious-french-toast-bread-pudding-362651.json
new file mode 100644
index 000000000..a79a46bb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alices-curious-french-toast-bread-pudding-362651.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "1. Preheat the oven to 350\u00b0F.",
+        "2. In a large mixing bowl, combine the eggs, heavy cream, sugar, vanilla extract, orange and lemon juices, and cinnamon. Whisk the mixture until it is smooth and combined, but do not overbeat it. Place each slice of bread into the mixture and let it absorb the liquid thoroughly. Set the soaked bread aside on a plate.",
+        "3. Place a griddle or a large frying pan over medium heat and coat it with butter. When the griddle is hot, cook each slice of bread until it is nicely golden on both sides, keeping the heat at a level that allows the bread to cook through evenly without burning the egg mixture. As they are cooked, set the slices aside on a plate.",
+        "4. While the bread is cooking, make the pudding base: Bring the heavy cream to a simmer in a small saucepan, and then remove it from the heat. Place the tea leaves in a tea strainer and steep them in the cream for 3 minutes (or simply put the loose tea in the cream, steep for 3 minutes, and then strain carefully). Discard the tea leaves and reserve the apricot Brandy cream.",
+        "5. In a medium bowl, combine the egg yolks, beaten egg, and sugar, and whisk to combine. Add a little of the egg mixture to the apricot Brandy cream and continuing to whisk, gradually add the remaining egg mixture until it's fully combined. Stir in the vanilla extract. Set the pudding base aside.",
+        "6. When all the bread has been cooked on the griddle, cut the slices into 1 \u00d7 1-inch squares.",
+        "7. Pour the pudding base evenly into the eight ramekins (they will be about one-fourth full), and then lay in the bread squares (the bread may extend above the edge of the ramekins). Place the ramekins on a large baking sheet, and bake for 20 minutes, or until the bread is golden and crispy and the liquid is bubbling.",
+        "8. To serve, drizzle maple syrup, cr\u00e8me anglaise, fruit coulis, and/or confectioners' sugar on top\u2014whatever your heart desires! Slices of fresh fruit work wonderfully as a garnish or a side. Be generous, whatever you do!"
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1 cup heavy cream",
+        "1 cup sugar",
+        "1 1/2 tablespoons pure vanilla extract",
+        "1 tablespoon freshly squeezed orange juice",
+        "1 tablespoon freshly squeezed lemon juice",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 loaf brioche (or challah, as a second choice), cut into eight 3/4-inch- thick slices",
+        "Butter, for the pan",
+        "1/4 cup heavy cream",
+        "1 tablespoon Apricot Brandy tea leaves (see Resources)",
+        "4 1/2 large egg yolks",
+        "Half of 1 large beaten egg",
+        "1/2 cup sugar",
+        "1 1/2 tablespoons pure vanilla extract",
+        "Pure maple syrup",
+        "Cr\u00e8me anglaise",
+        "Fruit coulis",
+        "Confectioners' sugar",
+        "Fresh fruit"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Dinner",
+        "Winter"
+    ],
+    "title": "Alice's Curious French Toast Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/alices-curious-french-toast-bread-pudding-362651"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alices-easy-blueberry-cake.json b/serverless-fleets/data/input/inferencing/recipes/alices-easy-blueberry-cake.json
new file mode 100644
index 000000000..ea9168ff2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alices-easy-blueberry-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.",
+        "Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.",
+        "Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.",
+        "Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 1/2 cups white sugar",
+        "1 tablespoon baking powder",
+        "1 teaspoon salt",
+        "1 cup milk",
+        "1/2 cup vegetable oil",
+        "2 eggs, beaten",
+        "2 teaspoons vanilla extract",
+        "2 cups fresh blueberries",
+        "2 teaspoons all-purpose flour, or as needed",
+        "2 tablespoons butter, melted",
+        "2 tablespoons white sugar, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alice's Easy Blueberry Cake",
+    "url": "http://allrecipes.com/recipe/223015/alices-easy-blueberry-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alices-sour-cream-chicken-breasts.json b/serverless-fleets/data/input/inferencing/recipes/alices-sour-cream-chicken-breasts.json
new file mode 100644
index 000000000..651e5f64a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alices-sour-cream-chicken-breasts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.",
+        "In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.",
+        "Cut chicken into bite size pieces, and put in sauce mixture.  Cover.  Microwave on High for about 10 to 15 minutes, then on  Low for another 5 minutes.  Make sure it doesn't burn.  When sauce starts to thicken and chicken is tender, it is done!"
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breasts",
+        "12 ounces sour cream",
+        "1/4 cup grated Parmesan cheese",
+        "1/3 cup white wine",
+        "1/4 cup chicken broth",
+        "1 pinch salt",
+        "1 dash lemon pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alice's Sour Cream Chicken Breasts",
+    "url": "http://allrecipes.com/recipe/8544/alices-sour-cream-chicken-breasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alices-turkey-day-light-rolls.json b/serverless-fleets/data/input/inferencing/recipes/alices-turkey-day-light-rolls.json
new file mode 100644
index 000000000..bd27ff4f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alices-turkey-day-light-rolls.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Stir milk, 4 1/2 tablespoons shortening, sugar, and salt together in a bowl. Cool until mixture is lukewarm.",
+        "Pour water into a bowl and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir. Stir milk mixture into yeast mixture until smooth.",
+        "Beat 2 1/4 cups flour into yeast mixture until smooth. Gradually stir in remaining flour until dough comes together.",
+        "Turn dough out onto a lightly floured work surface and knead until dough is smooth and elastic, about 8 minutes. Place dough in an oiled bowl, brush with melted shortening, cover the bowl with a clean towel, and set in a warm place to rise until doubled in volume, about 2 hours.",
+        "Punch dough down and form into 24 rolls. Place rolls on a lightly greased baking dish, cover with a towel, and let rise until doubled in volume, about 40 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake in the preheated oven until golden brown, 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup scalded milk",
+        "4 1/2 tablespoons shortening",
+        "1/4 cup sugar",
+        "2 1/4 teaspoons salt",
+        "3/4 cup warm water",
+        "1 (.25 ounce) package active dry yeast",
+        "4 1/2 cups all-purpose flour, divided",
+        "1 teaspoon melted shortening, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alice's Turkey Day Light Rolls",
+    "url": "http://allrecipes.com/recipe/241454/alices-turkey-day-light-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alicias-aloo-gobi.json b/serverless-fleets/data/input/inferencing/recipes/alicias-aloo-gobi.json
new file mode 100644
index 000000000..36a3c77ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alicias-aloo-gobi.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.",
+        "Stir in tomatoes and coconut and  the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.",
+        "Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 medium onion, chopped",
+        "1 tablespoon minced garlic",
+        "1 teaspoon cumin seeds",
+        "1 (15 ounce) can diced tomatoes",
+        "1 (15 ounce) can coconut milk",
+        "2 tablespoons ground coriander",
+        "1 tablespoon salt",
+        "1 tablespoon ground turmeric",
+        "1 tablespoon cayenne pepper",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground ginger",
+        "1 teaspoon ground cardamom",
+        "3 large Yukon Gold potatoes, peeled and cubed",
+        "1 medium head cauliflower, chopped into bite size pieces",
+        "1 (15 ounce) can garbanzo beans, drained",
+        "2 tablespoons garam masala"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alicia's Aloo Gobi",
+    "url": "http://allrecipes.com/recipe/151997/alicias-aloo-gobi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alicias-italian-nachos.json b/serverless-fleets/data/input/inferencing/recipes/alicias-italian-nachos.json
new file mode 100644
index 000000000..ed828e1e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alicias-italian-nachos.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Use scissors or kitchen shears to cut the pita breads in half, then into triangles. Peel apart the bread halves to make as many triangles as possible. Spread the triangles out on a large baking sheet, and sprinkle with Parmesan cheese.",
+        "Toast triangles for 10 to 15 minutes in the preheated oven, until lightly browned and crispy. While toasting, combine the marinara sauce and garlic in a small saucepan. Cook over medium heat until hot.",
+        "Transfer pita chips to a serving platter, sprinkle with olives, and pour sauce over them. Quickly cover with shredded mozzarella cheese, and whole basil leaves. Serve immediately."
+    ],
+    "ingredients": [
+        "4 pita bread rounds",
+        "1/2 cup marinara sauce",
+        "1/4 cup grated Parmesan cheese",
+        "1 (3.25 ounce) can sliced black olives",
+        "1/4 cup shredded mozzarella cheese",
+        "1 clove garlic, minced",
+        "1 cup fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alicia's Italian Nachos",
+    "url": "http://allrecipes.com/recipe/70507/alicias-italian-nachos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alienated-blueberry-muffins.json b/serverless-fleets/data/input/inferencing/recipes/alienated-blueberry-muffins.json
new file mode 100644
index 000000000..0c324d9ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alienated-blueberry-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.",
+        "Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.",
+        "In a small bowl, whisk together 2 cups flour, baking powder and salt.",
+        "In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.",
+        "Bake for 25 minutes."
+    ],
+    "ingredients": [
+        "2 cups fresh blueberries",
+        "1/4 cup all-purpose flour",
+        "2 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/4 cup margarine",
+        "1 1/2 cups white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alienated Blueberry Muffins",
+    "url": "http://allrecipes.com/recipe/6706/alienated-blueberry-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aligot-gratin-10067.json b/serverless-fleets/data/input/inferencing/recipes/aligot-gratin-10067.json
new file mode 100644
index 000000000..4eb1f8496
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aligot-gratin-10067.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "In a large saucepan combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat, shaking pan, until dry. Cool potatoes until they can be handled.",
+        "Peel potatoes and force through a ricer or medium disk of a food mill into pan. Add butter, garlic, and milk and cook mixture over moderately low heat, beating constantly with a wooden spoon, until fluffy and heated through, about 2 minutes.",
+        "Add mozzarella and salt and pepper to taste and cook mixture, beating until cheese is melted and forms long elastic strands when lifted with spoon.",
+        "Divide aligot among 6 buttered 1-cup shallow gratin dishes or one 6-cup buttered gratin dish. Aligot may be prepared up to this point 1 day ahead and chilled, covered. Bring aligot to room temperature before proceeding with recipe.",
+        "Preheat broiler.",
+        "In a bowl with an electric mixer beat cream until it holds soft peaks and beat in horseradish and salt to taste. Spread horseradish cream over aligot and broil about 4 inches from heat until golden, about 1 minute."
+    ],
+    "ingredients": [
+        "1 3/4 pounds russet (baking) potatoes",
+        "3 tablespoons unsalted butter, softened",
+        "4 garlic cloves, minced",
+        "3/4 cup milk",
+        "1 pound fresh mozzarella cheese, chopped fine",
+        "2/3 cup chilled heavy cream",
+        "2 tablespoons drained bottled horseradish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Mixer",
+        "Potato",
+        "Side",
+        "Broil",
+        "Casserole/Gratin",
+        "Horseradish",
+        "Mozzarella",
+        "Winter",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Aligot Gratin",
+    "url": "http://www.epicurious.com/recipes/food/views/aligot-gratin-10067"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alis-amazing-bruschetta.json b/serverless-fleets/data/input/inferencing/recipes/alis-amazing-bruschetta.json
new file mode 100644
index 000000000..b228dc702
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alis-amazing-bruschetta.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.",
+        "Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving."
+    ],
+    "ingredients": [
+        "2 large tomatoes, coarsely chopped",
+        "1/2 sweet onion, chopped",
+        "2 tablespoons olive oil",
+        "1 tablespoon chopped fresh oregano",
+        "1 teaspoon chopped fresh basil",
+        "2 teaspoons chopped fresh parsley",
+        "1/2 (1 pound) loaf Italian bread, cut into 1 inch slices",
+        "1/4 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ali's Amazing Bruschetta",
+    "url": "http://allrecipes.com/recipe/48156/alis-amazing-bruschetta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alis-greek-tortellini-salad.json b/serverless-fleets/data/input/inferencing/recipes/alis-greek-tortellini-salad.json
new file mode 100644
index 000000000..1c2ccc18a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alis-greek-tortellini-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.",
+        "In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.",
+        "Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.",
+        "Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve."
+    ],
+    "ingredients": [
+        "2 (9 ounce) packages cheese tortellini",
+        "1/2 cup extra virgin olive oil",
+        "1/4 cup lemon juice",
+        "1/4 cup red wine vinegar",
+        "2 tablespoons chopped fresh parsley",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon salt",
+        "6 eggs",
+        "1 pound baby spinach leaves",
+        "1 cup crumbled feta cheese",
+        "1/2 cup slivered red onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ali's Greek Tortellini Salad",
+    "url": "http://allrecipes.com/recipe/73594/alis-greek-tortellini-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alis-green-sauce.json b/serverless-fleets/data/input/inferencing/recipes/alis-green-sauce.json
new file mode 100644
index 000000000..acb131707
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alis-green-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.",
+        "Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "3 avocados, peeled and pitted",
+        "3 green tomatoes",
+        "4 fresh tomatillos, husks removed",
+        "3 cloves garlic, peeled",
+        "2 jalapeno peppers, seeded and halved",
+        "5 sprigs fresh cilantro",
+        "1 1/2 cups sour cream",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ali's Green Sauce",
+    "url": "http://allrecipes.com/recipe/60309/alis-green-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alis-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/alis-potato-casserole.json
new file mode 100644
index 000000000..c2fb63642
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alis-potato-casserole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9-inch baking dish.",
+        "Mix potatoes, sour cream, cheese cubes, and cream of mushroom soup in a bowl; spread into prepared baking dish.",
+        "Mix corn flakes cereal and butter in a bowl spread over the potato mixture.",
+        "Bake in preheated oven until hot and bubbling, about 1 hour."
+    ],
+    "ingredients": [
+        "1 (2 pound) package frozen Southern-style hash brown potatoes",
+        "1 (16 ounce) container sour cream",
+        "1 (1 pound) loaf processed cheese food (such as Velveeta\u00ae), cubed",
+        "1 (10.5 ounce) can condensed cream of mushroom soup",
+        "1/2 cup melted butter",
+        "2 cups corn flakes cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ali's Potato Casserole",
+    "url": "http://allrecipes.com/recipe/232376/alis-potato-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alishas-scalloped-potatoes-and-ham.json b/serverless-fleets/data/input/inferencing/recipes/alishas-scalloped-potatoes-and-ham.json
new file mode 100644
index 000000000..156043180
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alishas-scalloped-potatoes-and-ham.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grease a 9x13-inch baking dish.",
+        "Transfer half of the cooked potatoes to a large bowl; add milk, sour cream, butter, and 1/4 cup Cheddar cheese.",
+        "Mash with a potato masher or fork until creamy.",
+        "Stir ham, garlic powder, onion powder, salt, black pepper, and remaining potato slices into the mashed potato mixture until well mixed.",
+        "Pour ham and potato mixture into prepared baking dish; sprinkle remaining 1/4 cup Cheddar cheese over mixture.",
+        "Bake in the preheated oven until cheese is melted, 20 to 30 minutes. Cool slightly before serving."
+    ],
+    "ingredients": [
+        "8 potatoes, peeled and cut into 1/4-inch slices",
+        "1/2 cup milk",
+        "1/4 cup sour cream",
+        "1/4 cup butter",
+        "1/4 cup shredded Cheddar cheese, or to taste",
+        "1 pound ham, diced",
+        "1 pinch garlic powder, or to taste",
+        "1 pinch onion powder, or to taste",
+        "1 pinch salt and ground black pepper to taste",
+        "1/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alisha's Scalloped Potatoes and Ham",
+    "url": "http://allrecipes.com/recipe/221001/alishas-scalloped-potatoes-and-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alisons-gluten-free-bread.json b/serverless-fleets/data/input/inferencing/recipes/alisons-gluten-free-bread.json
new file mode 100644
index 000000000..8d1fc69df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alisons-gluten-free-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.",
+        "When bread is finished, let cool for 10 to 15 minutes before removing from pan."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1/3 cup egg whites",
+        "1 tablespoon apple cider vinegar",
+        "1/4 cup canola oil",
+        "1/4 cup honey",
+        "1 1/2 cups warm skim milk",
+        "1 teaspoon salt",
+        "1 tablespoon xanthan gum",
+        "1/2 cup tapioca flour",
+        "1/4 cup garbanzo bean flour",
+        "1/4 cup millet flour",
+        "1 cup white rice flour",
+        "1 cup brown rice flour",
+        "1 tablespoon active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alison's Gluten-Free Bread",
+    "url": "http://allrecipes.com/recipe/23287/alisons-gluten-free-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alisons-slow-cooker-vegetable-beef-s.json b/serverless-fleets/data/input/inferencing/recipes/alisons-slow-cooker-vegetable-beef-s.json
new file mode 100644
index 000000000..dfb145936
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alisons-slow-cooker-vegetable-beef-s.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place beef in a slow cooker.  Pour in water.  Stir in onion, tomatoes, mixed vegetables and potatoes.  Season with bouillon, pepper, salt and basil.  Cook on low 8 hours."
+    ],
+    "ingredients": [
+        "1 1/2 pounds cubed beef stew meat",
+        "2 cups water",
+        "1 small onion, chopped",
+        "1 (28 ounce) can crushed tomatoes",
+        "1 (16 ounce) package frozen mixed vegetables",
+        "2 potatoes, peeled and cubed",
+        "10 cubes beef bouillon, crumbled",
+        "2 teaspoons ground black pepper",
+        "1 tablespoon salt",
+        "1 tablespoon dried basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alison's Slow Cooker Vegetable Beef Soup",
+    "url": "http://allrecipes.com/recipe/26354/alisons-slow-cooker-vegetable-beef-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alissas-vegetarian-lentil-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/alissas-vegetarian-lentil-meatloaf.json
new file mode 100644
index 000000000..e9d87ffa2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alissas-vegetarian-lentil-meatloaf.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.",
+        "In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.",
+        "Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups French green lentils",
+        "3/4 cup chopped onion",
+        "1/2 cup shredded carrot",
+        "1/2 cup chopped red bell pepper",
+        "1/4 cup wheat germ",
+        "1/2 cup cooked brown rice",
+        "3/4 cup bread crumbs",
+        "1/4 cup crushed flax seed",
+        "2/3 cup egg whites",
+        "1 (6.5 ounce) can tomato sauce",
+        "1 tablespoon olive oil",
+        "2 teaspoons dried thyme",
+        "1 pinch cayenne pepper, or to taste",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alissa's Vegetarian Lentil Meatloaf",
+    "url": "http://allrecipes.com/recipe/142862/alissas-vegetarian-lentil-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alitas-tomato-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/alitas-tomato-beef-stew.json
new file mode 100644
index 000000000..f2fe96e1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alitas-tomato-beef-stew.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.",
+        "Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.",
+        "Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.",
+        "Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "3 pounds beef stew meat, cut into 1-inch cubes",
+        "1/4 cup oil",
+        "3 (14.5 ounce) cans chopped tomatoes",
+        "3 large onions, chopped",
+        "1 (16 ounce) can tomato sauce",
+        "1 1/2 cups water",
+        "3 tablespoons Worcestershire sauce",
+        "5 teaspoons minced garlic, or to taste",
+        "1 tablespoon paprika",
+        "1 1/2 teaspoons white sugar",
+        "3 bay leaves",
+        "3 cups 3/4-inch carrot chunks",
+        "3 cups 3/4-inch potato chunks",
+        "2 cups quartered fresh mushrooms"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alita's Tomato Beef Stew",
+    "url": "http://allrecipes.com/recipe/240939/alitas-tomato-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/all-american-apple-pie.json
new file mode 100644
index 000000000..c6d6283e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-apple-pie.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.",
+        "To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.",
+        "To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.",
+        "Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup vegetable oil",
+        "2 tablespoons cold milk",
+        "1 1/2 teaspoons white sugar",
+        "1 teaspoon salt",
+        "6 Fuji apples, cored and sliced",
+        "3/4 cup white sugar",
+        "3 tablespoons all-purpose flour",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All American Apple Pie",
+    "url": "http://allrecipes.com/recipe/18353/all-american-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-beef-taco-recipe.json b/serverless-fleets/data/input/inferencing/recipes/all-american-beef-taco-recipe.json
new file mode 100644
index 000000000..93993b144
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-beef-taco-recipe.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.",
+        "Heat the oven to 250 degrees F.",
+        "Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.",
+        "Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.",
+        "Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.",
+        "Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.",
+        "Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.",
+        "Yield: 1/4 cup plus 2 tablespoons"
+    ],
+    "ingredients": [
+        "3/4 cup peanut oil",
+        "12 (6-inch) yellow corn tortillas",
+        "Kosher, for seasoning, plus 1 teaspoon for beef",
+        "1 medium onion, chopped",
+        "16 ounces ground sirloin",
+        "2 cloves garlic, minced",
+        "1 recipe Taco Potion #19, recipe follows",
+        "2/3 cup low-sodium beef broth",
+        "6 ounces panela cheese, crumbled",
+        "12 pickled jalapeno slices",
+        "1 cup shredded iceberg lettuce, optional",
+        "1 large tomato, seeded and chopped, optional",
+        "1/2 cup fresh cilantro leaves, optional",
+        "2 tablespoons chili powder",
+        "1 tablespoon ground cumin",
+        "2 teaspoons cornstarch",
+        "2 teaspoons kosher salt",
+        "1 1/2 teaspoons hot smoked paprika",
+        "1 teaspoon ground coriander",
+        "1/2 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Taco Recipes",
+        "Beef",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "All American Beef Taco",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/all-american-beef-taco-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-burger-dog.json b/serverless-fleets/data/input/inferencing/recipes/all-american-burger-dog.json
new file mode 100644
index 000000000..fc803824d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-burger-dog.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes.",
+        "Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top."
+    ],
+    "ingredients": [
+        "1 pound ground beef (80% lean)",
+        "salt and freshly ground black pepper to taste",
+        "2 slices Cheddar cheese",
+        "2 extra-long hot dog buns",
+        "4 teaspoons mayonnaise",
+        "2 tablespoons ketchup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-American Burger Dog",
+    "url": "http://allrecipes.com/recipe/228272/all-american-burger-dog/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-flag-cake.json b/serverless-fleets/data/input/inferencing/recipes/all-american-flag-cake.json
new file mode 100644
index 000000000..662046c02
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-flag-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.",
+        "Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.",
+        "Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.",
+        "Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.",
+        "Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 cup water",
+        "1/3 cup vegetable oil",
+        "3 eggs",
+        "1 (3 ounce) package strawberry-flavored Jell-O\u00ae mix",
+        "1/2 cup boiling water",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "1 1/2 cups milk",
+        "1 cup frozen whipped topping, thawed",
+        "1/2 cup fresh blueberries",
+        "2 cups frozen whipped topping, thawed",
+        "1/2 cup fresh blueberries",
+        "1 1/2 cups sliced fresh strawberries",
+        "1/2 cup miniature marshmallows"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-American Flag Cake",
+    "url": "http://allrecipes.com/recipe/222691/all-american-flag-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-heres-the-beef-burgers.json b/serverless-fleets/data/input/inferencing/recipes/all-american-heres-the-beef-burgers.json
new file mode 100644
index 000000000..63959597c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-heres-the-beef-burgers.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place feed shaft, blade, and 1/4-inch die of meat grinder in the freezer until well-chilled. Arrange beef sirloin, beef chuck, and beef brisket chunks on rimmed baking sheet, leaving space between each piece and freeze for 10 minutes until meat is firm, but not frozen.",
+        "Combine beef and pass meat through grinder twice. Shape ground meat evenly into four patties about 2 inches thick and 5 inches wide. Refrigerate until ready to grill.",
+        "Preheat grill for medium heat and lightly oil the grate. Brush kaiser buns with melted butter.",
+        "Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.",
+        "Toast buns on the preheated grill until golden brown, 3 to 5 minutes. Remove from grill and set aside.",
+        "Place beef patties on the grill and cook until burgers are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top each patty with a slice of Cheddar cheese and continue cooking until cheese is melted, about 1 minute more.",
+        "Stir mayonnaise, ketchup, mustard, dill pickle, garlic powder, and paprika in a bowl; spread mixture over toasted buns. Place patties on prepared kaiser buns and season with salt and pepper. Top burgers with 4 slices bacon, 2 slices tomato, and 1 lettuce leaf."
+    ],
+    "ingredients": [
+        "1/2 pound beef sirloin, cubed",
+        "1/4 pound beef chuck, trimmed and cubed",
+        "1/4 pound beef brisket, trimmed and cubed",
+        "4 seeded kaiser buns, split",
+        "2 tablespoons butter, melted",
+        "16 thick slices center-cut bacon",
+        "4 slices sharp Cheddar cheese",
+        "kosher salt and ground black pepper to taste",
+        "1/2 cup mayonnaise",
+        "1 tablespoon ketchup",
+        "1 tablespoon mustard",
+        "4 slices dill pickle, chopped",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon smoked paprika",
+        "8 slices beefsteak tomato",
+        "4 leaves lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-American Here's The Beef Burgers",
+    "url": "http://allrecipes.com/recipe/236113/all-american-heres-the-beef-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-loaded-baked-potato-sala.json b/serverless-fleets/data/input/inferencing/recipes/all-american-loaded-baked-potato-sala.json
new file mode 100644
index 000000000..d8282f658
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-loaded-baked-potato-sala.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.",
+        "Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3774804.jpg",
+    "ingredients": [
+        "6 cups cubed russet potatoes",
+        "1 teaspoon salt",
+        "1 cup sour cream",
+        "1 cup creamy salad dressing (such as Miracle Whip\u00ae)",
+        "1/2 teaspoon coarse ground black pepper",
+        "1 cup shredded Cheddar cheese",
+        "1/2 cup chopped green onions",
+        "1/2 cup real bacon bits"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-American Loaded Baked Potato Salad",
+    "url": "http://allrecipes.com/recipe/254568/all-american-loaded-baked-potato-sala/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/all-american-meatloaf.json
new file mode 100644
index 000000000..c8bc21606
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-meatloaf.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan.",
+        "Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).",
+        "Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes."
+    ],
+    "ingredients": [
+        "2 pounds ground beef",
+        "1 cup quick cooking oats",
+        "1 onion, chopped",
+        "1/2 cup milk",
+        "2 eggs",
+        "1/4 cup ketchup",
+        "1/4 cup chopped fresh parsley",
+        "1 clove garlic, minced",
+        "1 teaspoon salt",
+        "1/2 teaspoon dried basil",
+        "1/4 teaspoon ground black pepper",
+        "2 tablespoons ketchup",
+        "4 slices Cheddar cheese, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All American Meatloaf",
+    "url": "http://allrecipes.com/recipe/222696/all-american-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-peppermint-stick-torte-with-fudge-topping-3020.json b/serverless-fleets/data/input/inferencing/recipes/all-american-peppermint-stick-torte-with-fudge-topping-3020.json
new file mode 100644
index 000000000..6a13f0d37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-peppermint-stick-torte-with-fudge-topping-3020.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.",
+        "Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170\u00b0F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.",
+        "Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.",
+        "Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.",
+        "Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)",
+        "Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.",
+        "Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce."
+    ],
+    "ingredients": [
+        "1 9-ounce box chocolate wafer cookies, broken",
+        "2 tablespoons sugar",
+        "1/2 cup (1 stick) unsalted butter, melted, cooled",
+        "1 7 1/2-ounce package hard red-and- white striped peppermint candies (about 45 pieces)",
+        "6 large egg yolks",
+        "1/2 cup sugar",
+        "1/4 cup water",
+        "1/2 teaspoon peppermint extract",
+        "3 cups chilled whipping cream",
+        "2 cups chilled whipping cream",
+        "1/2 cup dark corn syrup",
+        "12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped",
+        "Additional peppermint candies"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Chocolate",
+        "Dairy",
+        "Dessert",
+        "Freeze/Chill",
+        "Kid-Friendly",
+        "Mint",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "All-American Peppermint Stick Torte with Fudge Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/all-american-peppermint-stick-torte-with-fudge-topping-3020"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-potato-salad-14176.json b/serverless-fleets/data/input/inferencing/recipes/all-american-potato-salad-14176.json
new file mode 100644
index 000000000..cb73f6efb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-potato-salad-14176.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm.",
+        "With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature."
+    ],
+    "ingredients": [
+        "2 1/2 pounds small boiling potatoes (white, red, or fingerling)",
+        "3 tablespoons cider vinegar, or to taste",
+        "5 hard-boiled large eggs",
+        "1/8 cup mayonnaise",
+        "2 tablespoons Dijon mustard",
+        "1/2 cup chopped sweet onion",
+        "3 large celery ribs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Egg",
+        "Potato",
+        "Side",
+        "Mayonnaise",
+        "Summer",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "All-American Potato Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/all-american-potato-salad-14176"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-roast-beef.json b/serverless-fleets/data/input/inferencing/recipes/all-american-roast-beef.json
new file mode 100644
index 000000000..17a4af292
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-roast-beef.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.",
+        "Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "3 pounds beef eye of round roast",
+        "1/2 teaspoon kosher salt",
+        "1/2 teaspoon garlic powder",
+        "1/4 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All American Roast Beef",
+    "url": "http://allrecipes.com/recipe/42176/all-american-roast-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-trifle.json b/serverless-fleets/data/input/inferencing/recipes/all-american-trifle.json
new file mode 100644
index 000000000..47ea61f5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-trifle.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.",
+        "Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed.",
+        "Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers."
+    ],
+    "ingredients": [
+        "3 pounds fresh strawberries, hulled and sliced",
+        "1/4 cup white sugar",
+        "1 quart heavy cream",
+        "1 (3.3 ounce) package instant white chocolate pudding mix",
+        "1 (6 ounce) container lemon yogurt",
+        "2 tablespoons coconut-flavored rum, or to taste, divided (optional)",
+        "2 (16 ounce) prepared pound cakes, cubed",
+        "2 pints fresh blueberries, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All American Trifle",
+    "url": "http://allrecipes.com/recipe/218361/all-american-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-american-turkey-107550.json b/serverless-fleets/data/input/inferencing/recipes/all-american-turkey-107550.json
new file mode 100644
index 000000000..c4df187e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-american-turkey-107550.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "1. Prepare the Giblet Broth a day ahead: Simmer the broth ingredients until the giblets are tender, about 1 hour, skimming off any foam. Strain broth and set aide; reserve giblets and neck. Shred the meat from the neck and mince the giblets; combine. Cover and refrigerate the broth and meats until ready to use.",
+        "2. Preheat oven to 325\u00b0F. Squeeze orange halves inside turkey body and neck cavities; sprinkle with paprika, salt, and pepper. Fill cavities loosely with stuffing, using about 3 cups for the neck and 8 cups for the body. Truss the turkey. Rub with softened butter and sprinkle with paprika, salt, and pepper.",
+        "3. Place the turkey, breast-side up, on a rack in a roasting pan. Pour 2 cups of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with foil. Place in the oven and roast for 1 1/2 hours.",
+        "4. Remove the foil and roast the turkey for 2 1/2 hours more, basting with the pan juices every 30 minutes.",
+        "5. Raise the oven temperature to 350\u00b0F and cook for an additional 1 to 1 1/4 hours, or until a thermometer inserted into the thickest part of the thigh reads 180\u00b0F. The temperature at the thickest part of the breast should be 160\u00b0F. The juices should run clear when the thigh is pricked with a small knife.",
+        "6. Prepare Giblet Gravy: Heat pan juices in roasting pan, scraping up all brown bits. Defat; pour into a measuring cup.",
+        "7. Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3 minutes, or until mixture browns slightly. Slowly pour in 2 cups of the reserved pan juices, whisking constantly until smooth. Bring to a boil, reduce heat to medium-low and add remaining ingredients. Simmer for 10 minutes, stirring, until gravy has thickened. For a thinner gravy, add more broth. Adjust seasonings; heat before serving."
+    ],
+    "ingredients": [
+        "Giblets and neck from the turkey",
+        "1 cup extra giblets",
+        "3 1/2 cups chicken broth",
+        "1 turkey (18 pounds), rinsed",
+        "1 orange, halved",
+        "Paprika, to taste",
+        "Salt and pepper, to taste",
+        "Harvest Stuffing",
+        "6 tablespoons softened butter",
+        "Pan juices from the turkey",
+        "1/4 cup butter",
+        "1/4 cup flour",
+        "2 tablespoons dry sherry",
+        "1 teaspoon dark molasses",
+        "1 teaspoon dried thyme",
+        "Salt and freshly ground black pepper, to taste",
+        "1 tablespoon chopped sage Giblet mixture (see Step 1)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "turkey",
+        "Roast",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Orange",
+        "Sherry",
+        "Molasses",
+        "Parade"
+    ],
+    "title": "All American Turkey",
+    "url": "http://www.epicurious.com/recipes/food/views/all-american-turkey-107550"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-around-good-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/all-around-good-smoothie.json
new file mode 100644
index 000000000..d7b15518a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-around-good-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth."
+    ],
+    "ingredients": [
+        "1/2 cup nonfat milk",
+        "1/2 cup fat-free plain yogurt",
+        "1/2 frozen banana, peeled and chopped",
+        "2 tablespoons powdered protein supplement",
+        "1 1/2 tablespoons flax seed",
+        "1 teaspoon honey",
+        "1/2 cup frozen strawberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Around Good Smoothie",
+    "url": "http://allrecipes.com/recipe/74174/all-around-good-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-around-spice-rub.json b/serverless-fleets/data/input/inferencing/recipes/all-around-spice-rub.json
new file mode 100644
index 000000000..21dfeecd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-around-spice-rub.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses."
+    ],
+    "ingredients": [
+        "3/4 cup paprika",
+        "1/4 cup fresh-ground pepper blend",
+        "1/4 cup dark brown sugar",
+        "2 tablespoons chili powder",
+        "2 tablespoons garlic powder",
+        "2 tablespoons onion powder",
+        "1 tablespoon sea salt",
+        "2 teaspoons cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Around Spice Rub",
+    "url": "http://allrecipes.com/recipe/214476/all-around-spice-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-canadian-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/all-canadian-potato-salad.json
new file mode 100644
index 000000000..217a32f12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-canadian-potato-salad.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.",
+        "Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.",
+        "Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving."
+    ],
+    "ingredients": [
+        "4 pounds russet potatoes",
+        "3 tablespoons cider vinegar",
+        "3 large eggs",
+        "2/3 cup mayonnaise, or more to taste",
+        "2 teaspoons salt",
+        "1 teaspoon dry mustard",
+        "1/2 teaspoon celery seed",
+        "1/2 teaspoon ground black pepper",
+        "2 tablespoons hot water, or as needed",
+        "3 stalks celery, diced",
+        "1 red bell pepper, seeded and diced",
+        "1 onion, finely diced",
+        "3 green onions, thinly sliced",
+        "1/4 cup diced dill pickles",
+        "2 tablespoons chopped fresh parsley",
+        "1 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Canadian Potato Salad",
+    "url": "http://allrecipes.com/recipe/234013/all-canadian-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-crustacean-canapes-garnished-with-deep-fried-capers-351160.json b/serverless-fleets/data/input/inferencing/recipes/all-crustacean-canapes-garnished-with-deep-fried-capers-351160.json
new file mode 100644
index 000000000..0fe39552b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-crustacean-canapes-garnished-with-deep-fried-capers-351160.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Turn on broiler.",
+        "Mix all ingredients and\u2014if this is 1959\u2014put into scallop shells.",
+        "Run under broiler until brown and shiny, and serve with tiny cocktail forks. If you are less retro, put on any sturdy cracker or black bread.",
+        "Run under broiler. Invariably devoured.",
+        "Rinse capers and soak in fresh water. After 1/2 hour, change water and soak for another 1/2 hour. Remove capers and pat very dry.",
+        "Heat oil and fry capers in 2 batches, until quite crisp and lightly browned, about 30 seconds each.",
+        "Drain on paper towels and serve immediately.",
+        "Garnish the above or just serve in a bowl."
+    ],
+    "ingredients": [
+        "2 cups small cooked shrimp, lobster, or lump crabmeat, coarsely chopped (use any 1 of the crustaceans or a mix of all 3)",
+        "Enough mayonnaise to bind (about 1/3 to 1/2 cup)",
+        "Enough paprika so it doesn't look anemic",
+        "At least 1/2 cup chopped red onion",
+        "At least 1/2 cup parmesan",
+        "Salt and pepper to taste",
+        "Small scallop shells for serving",
+        "1/4 cup large salt-packed capers",
+        "1 1/2 cups vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Shellfish",
+        "Broil",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Oscars",
+        "New Year's Eve",
+        "Mayonnaise",
+        "Parmesan",
+        "Deep-Fry",
+        "Engagement Party",
+        "Capers",
+        "Gourmet"
+    ],
+    "title": "All-Crustacean Canap\u00e9s, Garnished with Deep-Fried Capers",
+    "url": "http://www.epicurious.com/recipes/food/views/all-crustacean-canapes-garnished-with-deep-fried-capers-351160"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-day-apple-butter.json b/serverless-fleets/data/input/inferencing/recipes/all-day-apple-butter.json
new file mode 100644
index 000000000..95def1017
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-day-apple-butter.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.",
+        "Cover and cook on high 1 hour.",
+        "Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.",
+        "Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.",
+        "Spoon the mixture into sterile containers, cover and refrigerate or freeze."
+    ],
+    "ingredients": [
+        "5 1/2 pounds apples - peeled, cored and finely chopped",
+        "4 cups white sugar",
+        "2 teaspoons ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Day Apple Butter",
+    "url": "http://allrecipes.com/recipe/21205/all-day-apple-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-day-breakfast-sandwich-232645.json b/serverless-fleets/data/input/inferencing/recipes/all-day-breakfast-sandwich-232645.json
new file mode 100644
index 000000000..098e82253
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-day-breakfast-sandwich-232645.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add sausages and cook, turning, until browned, about 3 minutes. Transfer to a cutting board and halve lengthwise. Return sausages to skillet and cook, cut sides down, until cooked through, 1 to 2 minutes more. Transfer to a plate and keep warm, covered with foil. Add bacon to skillet and cook, turning over once, until browned, 2 to 3 minutes total, then transfer to plate with sausage and cover again.",
+        "Add remaining tablespoon butter to skillet and heat until foam subsides. Crack eggs into skillet and season lightly with salt and pepper, then fry (sunny side up or over easy) until whites are cooked and yolks are just set, 4 to 5 minutes.",
+        "Make sandwiches with sausages, bacon, eggs, and baguette."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter",
+        "4 Irish or other good-quality pork breakfast sausage links",
+        "4 slices Irish or Canadian bacon",
+        "4 large eggs",
+        "2 (5-inch-long) pieces of soft baguette, halved lengthwise",
+        "Accompaniment: tomato relish, chutney, or ketchup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Quick & Easy",
+        "St. Patrick's Day",
+        "Bacon",
+        "Sausage",
+        "Gourmet",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "All-Day Breakfast Sandwich",
+    "url": "http://www.epicurious.com/recipes/food/views/all-day-breakfast-sandwich-232645"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-day-macaroni-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/all-day-macaroni-and-cheese.json
new file mode 100644
index 000000000..e1ae029fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-day-macaroni-and-cheese.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.",
+        "In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.",
+        "Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm."
+    ],
+    "ingredients": [
+        "8 ounces elbow macaroni",
+        "4 cups shredded sharp Cheddar cheese",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1 1/2 cups milk",
+        "2 eggs",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Day Macaroni and Cheese",
+    "url": "http://allrecipes.com/recipe/11990/all-day-macaroni-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-day-slow-cooker-cassoulet.json b/serverless-fleets/data/input/inferencing/recipes/all-day-slow-cooker-cassoulet.json
new file mode 100644
index 000000000..60db224e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-day-slow-cooker-cassoulet.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.",
+        "Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.",
+        "Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.",
+        "Add the onion and celery to the skillet and saut\u00e9 until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and saut\u00e9 until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.",
+        "Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.",
+        "Preheat an oven to 350\u00b0F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "1 pound dried large white beans, such as cannellini or baby limas",
+        "1 duck (about 4 pounds)",
+        "1 pound boneless leg of lamb, cut into 2-inch cubes",
+        "2 teaspoons kosher salt",
+        "1/2 teaspoon coarsely ground black pepper",
+        "8 ounces garlic sausage, cut into 2-inch lengths",
+        "8 ounces smoked sausage, such as andouille, cut into 2-inch lengths",
+        "1 large onion, diced",
+        "2 large celery ribs, cut into 1/4-inch-thick slices",
+        "4 cloves garlic, minced",
+        "1/4 teaspoon ground nutmeg",
+        "1 teaspoon dried Italian seasoning",
+        "Pinch of ground cloves",
+        "1/2 cup dry white wine",
+        "4 cups beef or chicken broth, or a mixture",
+        "1 can (about 15 ounces) diced tomatoes, drained",
+        "2/3 cup dried breadcrumbs",
+        "1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley",
+        "5\u20136 quart slow cooker"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Slow Cooker",
+        "Lamb",
+        "Sausage",
+        "Duck",
+        "Bean",
+        "Breadcrumbs",
+        "Soup/Stew"
+    ],
+    "title": "All-Day Slow-Cooker Cassoulet",
+    "url": "http://www.epicurious.com/recipes/food/views/all-day-slow-cooker-cassoulet"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-day-venison-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/all-day-venison-pot-roast.json
new file mode 100644
index 000000000..39cb2ce52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-day-venison-pot-roast.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.",
+        "Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables."
+    ],
+    "ingredients": [
+        "3 onions, chopped",
+        "5 carrots, cut into 2-inch pieces",
+        "1 cup chopped portobello mushrooms",
+        "3 pounds venison rump roast",
+        "2 garlic cloves, crushed",
+        "1 tablespoon ground black pepper",
+        "salt to taste (optional)",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (10.5 ounce) can condensed beef broth",
+        "1/4 cup water",
+        "1 (1.25 ounce) envelope dry onion gravy mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Day Venison Pot Roast",
+    "url": "http://allrecipes.com/recipe/219327/all-day-venison-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-day-versatile-sauce.json b/serverless-fleets/data/input/inferencing/recipes/all-day-versatile-sauce.json
new file mode 100644
index 000000000..c30b24342
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-day-versatile-sauce.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.",
+        "Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.",
+        "Before serving, remove neck bones and discard."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 large onion, chopped",
+        "3 cloves garlic, minced",
+        "1 teaspoon dried oregano",
+        "2 teaspoons dried basil",
+        "1/2 pound beef neck bones",
+        "1 (29 ounce) can tomato sauce",
+        "1 (14.5 ounce) can stewed tomatoes",
+        "2 (6 ounce) cans tomato paste",
+        "3 cups water",
+        "1 pound lean ground beef"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Day Versatile Sauce",
+    "url": "http://allrecipes.com/recipe/11947/all-day-versatile-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-fruit-smoothies.json b/serverless-fleets/data/input/inferencing/recipes/all-fruit-smoothies.json
new file mode 100644
index 000000000..5a7252774
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-fruit-smoothies.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Pour pineapple juice into a blender and add banana, strawberries, and blueberries. Cover and blend until smooth, about 1 minute. Pour into 2 glasses."
+    ],
+    "ingredients": [
+        "1 cup pineapple juice",
+        "1 large banana, cut into chunks",
+        "1 cup frozen strawberries",
+        "1 cup frozen blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Fruit Smoothies",
+    "url": "http://allrecipes.com/recipe/228854/all-fruit-smoothies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-in-one-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/all-in-one-lasagna.json
new file mode 100644
index 000000000..74e005a63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-in-one-lasagna.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees  F. In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.",
+        "Cover the bottom of a 9x13 inch baking pan with 1 1/2 cups of sauce mixture.  Arrange 1/3 of noodles on top of sauce, slightly overlapped.  Top with 1/2 of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce.  Repeat layers and top with last 1/3 of noodles and the remaining sauce.  Sprinkle with remaining mozzarella and Parmesan cheeses.",
+        "Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.",
+        "The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1 (28 ounce) can RED GOLD\u00ae Crushed Tomatoes",
+        "2 (14.5 ounce) cans RED GOLD\u00ae Diced Tomatoes with Basil, Garlic & Oregano",
+        "1 teaspoon Italian seasoning",
+        "Salt to taste",
+        "1 (16 ounce) package traditional lasagna noodles, uncooked",
+        "1 (15 ounce) carton low-fat ricotta cheese",
+        "3 cups shredded mozzarella cheese",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-In-One Lasagna",
+    "url": "http://allrecipes.com/recipe/240351/all-in-one-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-natural-chicken-pot-pie.json b/serverless-fleets/data/input/inferencing/recipes/all-natural-chicken-pot-pie.json
new file mode 100644
index 000000000..49388c4fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-natural-chicken-pot-pie.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish.",
+        "Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.",
+        "Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.",
+        "Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.",
+        "Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.",
+        "Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.",
+        "Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 cup vegetable shortening (such as Crisco\u00ae), frozen and cut into 1/2-inch cubes",
+        "1/2 cup butter, frozen and cut into 1/2-inch cubes",
+        "6 tablespoons ice-cold water, or more as needed",
+        "3 skinless, boneless chicken breast halves",
+        "2 carrots, diced",
+        "1 cup chopped celery",
+        "3 potatoes, peeled and cut into 1/4-inch cubes",
+        "2 cups frozen petite peas",
+        "1/2 large onion, diced, divided",
+        "1 cup water",
+        "1 tablespoon butter",
+        "4 cloves garlic, minced",
+        "2 tablespoons all-purpose flour",
+        "2 teaspoons chicken soup base",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon chopped fresh sage",
+        "1/2 teaspoon chopped fresh thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Natural Chicken Pot Pie",
+    "url": "http://allrecipes.com/recipe/212894/all-natural-chicken-pot-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-natural-ground-italian-sausage-st.json b/serverless-fleets/data/input/inferencing/recipes/all-natural-ground-italian-sausage-st.json
new file mode 100644
index 000000000..c6c4465da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-natural-ground-italian-sausage-st.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink, about 5 minutes; set aside.",
+        "In a large bowl, combine bread cubes and remaining 3 tablespoons oil. Sprinkle with pepper; toss to coat.",
+        "Transfer to a greased 10x15-inch baking pan.",
+        "Bake at 350 degrees F for 10 minutes or until crisp and lightly browned, stirring once.",
+        "Remove pan to a wire rack to cool slightly.",
+        "In a very large bowl, combine reserved sausage, the bread cubes, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic.",
+        "Whisk eggs and water in a bowl; pour over bread mixture and toss to coat.",
+        "Transfer to a buttered 9x13-inch baking dish.",
+        "Dot with butter. Bake, uncovered, until heated through, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package Johnsonville\u00ae Italian All Natural Ground Sausage",
+        "1/4 cup olive oil, divided",
+        "2 (12 ounce) loaves focaccia bread, cut into 1-inch cubes",
+        "1 teaspoon coarsely ground black pepper",
+        "1 cup shredded Parmesan cheese",
+        "1 small green bell pepper, diced",
+        "1/2 cup chopped oil-packed sun-dried tomatoes",
+        "1 (4.25 ounce) can ripe olives, chopped",
+        "1/2 cup chopped pimento-stuffed olives",
+        "5 large basil leaves, chopped",
+        "2 garlic cloves, minced",
+        "2 eggs",
+        "1 1/2 cups water or white wine",
+        "1/4 cup butter, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Natural Ground Italian Sausage Stuffing",
+    "url": "http://allrecipes.com/recipe/255811/all-natural-ground-italian-sausage-st/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-natural-no-bake-cookies.json b/serverless-fleets/data/input/inferencing/recipes/all-natural-no-bake-cookies.json
new file mode 100644
index 000000000..6a21b9a47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-natural-no-bake-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine honey, coconut oil, and cocoa powder in a small pot and bring to a boil; cook at a boil for 2 minutes and remove from heat. Stir oats, peanut butter, coconut, and vanilla extract into the hot honey mixture until the peanut butter melts and the mixture is smooth.",
+        "Drop mixture by spoonful onto waxed paper. Set aside to cool until firm, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup honey",
+        "1/2 cup coconut oil",
+        "1/2 cup cocoa powder",
+        "2 cups rolled oats",
+        "1 cup natural peanut butter",
+        "1 cup unsweetened flaked coconut",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Natural No-Bake Cookies",
+    "url": "http://allrecipes.com/recipe/230959/all-natural-no-bake-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-natural-pink-frosting.json b/serverless-fleets/data/input/inferencing/recipes/all-natural-pink-frosting.json
new file mode 100644
index 000000000..cce563177
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-natural-pink-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Beat confectioners' sugar, butter, strawberry puree, and vanilla extract together in the bowl of a stand mixer or using a hand-held mixer, gradually increasing speed to reach high, until smooth."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3128&h=1638&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1119347.jpg",
+    "ingredients": [
+        "1 (16 ounce) package confectioners' sugar",
+        "\u00bd cup butter, softened",
+        "6  strawberries, pureed, or more to taste",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Natural Pink Frosting!",
+    "url": "http://allrecipes.com/recipe/236381/all-natural-pink-frosting/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-natural-ramen-noodles.json b/serverless-fleets/data/input/inferencing/recipes/all-natural-ramen-noodles.json
new file mode 100644
index 000000000..d9dba85da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-natural-ramen-noodles.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. Transfer noodles to serving bowls and top with desired amount of broth."
+    ],
+    "ingredients": [
+        "4 cups vegetable broth",
+        "4 cups water",
+        "1 tablespoon soy sauce",
+        "1 tablespoon sesame oil",
+        "1 tablespoon ground ginger",
+        "1 tablespoon Sriracha hot sauce",
+        "9 ounces soba noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Natural Ramen Noodles",
+    "url": "http://allrecipes.com/recipe/241437/all-natural-ramen-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-natural-strawberry-lemonade.json b/serverless-fleets/data/input/inferencing/recipes/all-natural-strawberry-lemonade.json
new file mode 100644
index 000000000..4c86f9f1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-natural-strawberry-lemonade.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.",
+        "Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving."
+    ],
+    "ingredients": [
+        "8 large strawberries, halved",
+        "2 tablespoons white sugar",
+        "7 cups water, divided",
+        "1 cup white sugar",
+        "2 cups freshly squeezed lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Natural Strawberry Lemonade",
+    "url": "http://allrecipes.com/recipe/233276/all-natural-strawberry-lemonade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-night-apple-butter.json b/serverless-fleets/data/input/inferencing/recipes/all-night-apple-butter.json
new file mode 100644
index 000000000..85a943c57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-night-apple-butter.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place apples in a slow cooker.",
+        "Stir white sugar, brown sugar, cinnamon, nutmeg, cloves, and salt together in a bowl; pour over apples. Add enough water to moisten apples.",
+        "Cook on Low, overnight or 10 hours.",
+        "Stir vanilla extract into apples. Cook, uncovered, for 2 hours more."
+    ],
+    "ingredients": [
+        "8 pounds apples - peeled, cored, and sliced",
+        "1 cup white sugar",
+        "1 cup brown sugar",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cloves",
+        "1/4 teaspoon salt",
+        "2 teaspoons water, or more as needed",
+        "1 tablespoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Night Apple Butter",
+    "url": "http://allrecipes.com/recipe/239610/all-night-apple-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-protein-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/all-protein-meatloaf.json
new file mode 100644
index 000000000..2a86c9409
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-protein-meatloaf.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, mix together the ground beef, Worcestershire sauce. tomato sauce, crushed pork skins, and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan.",
+        "Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground beef",
+        "1 tablespoon Worcestershire sauce",
+        "1 (4 ounce) can tomato sauce",
+        "1/3 cup crushed fried pork skins",
+        "2 eggs",
+        "2 1/2 tablespoons chili powder",
+        "1 tablespoon garlic salt",
+        "1 tablespoon garlic pepper seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Protein Meatloaf",
+    "url": "http://allrecipes.com/recipe/44172/all-protein-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-purpose-lime-marinade.json b/serverless-fleets/data/input/inferencing/recipes/all-purpose-lime-marinade.json
new file mode 100644
index 000000000..7d1804b7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-purpose-lime-marinade.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder.",
+        "To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal."
+    ],
+    "ingredients": [
+        "1/3 cup freshly squeezed lime juice",
+        "2 tablespoons teriyaki sauce",
+        "2 green onions, thinly sliced",
+        "2 tablespoons minced fresh ginger root",
+        "1/4 teaspoon ancho chile powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Purpose Lime Marinade",
+    "url": "http://allrecipes.com/recipe/148797/all-purpose-lime-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-purpose-marinara-sauce.json b/serverless-fleets/data/input/inferencing/recipes/all-purpose-marinara-sauce.json
new file mode 100644
index 000000000..79b236e55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-purpose-marinara-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 bulb garlic, cloves separated, peeled, and sliced",
+        "4 (28 ounce) cans whole tomatoes, chopped",
+        "2 (28 ounce) cans diced tomatoes",
+        "4 (4 ounce) cans diced green chiles",
+        "1 (6 ounce) can tomato paste",
+        "1/2 cup capers",
+        "1 cup pitted green olives, chopped",
+        "1 cup chopped fresh parsley",
+        "2 cups portobello mushroom caps, cut into 1/4-inch pieces",
+        "2 tablespoons prepared horseradish",
+        "1 teaspoon habanero hot sauce",
+        "1 tablespoon white sugar",
+        "1 teaspoon dried Italian seasoning",
+        "1 teaspoon dried oregano",
+        "1 teaspoon cumin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Purpose Marinara Sauce",
+    "url": "http://allrecipes.com/recipe/79774/all-purpose-marinara-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-purpose-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/all-purpose-meatballs.json
new file mode 100644
index 000000000..c2878eb50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-purpose-meatballs.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.",
+        "To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.",
+        "Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer."
+    ],
+    "ingredients": [
+        "5 pounds ground beef",
+        "1 1/2 cups plain breadcrumbs",
+        "1/2 cup milk",
+        "1/4 cup heavy cream",
+        "1/4 cup chopped fresh flat-leaf parsley",
+        "2 tablespoons grainy mustard",
+        "1 teaspoon salt",
+        "1 teaspoon freshly ground black pepper",
+        "1/2 teaspoon red pepper flakes",
+        "4 large eggs",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Meatballs",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "All-Purpose Meatballs",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/all-purpose-meatballs"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-purpose-no-salt-seasoning-mix.json b/serverless-fleets/data/input/inferencing/recipes/all-purpose-no-salt-seasoning-mix.json
new file mode 100644
index 000000000..57145d002
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-purpose-no-salt-seasoning-mix.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar."
+    ],
+    "ingredients": [
+        "1 tablespoon garlic powder",
+        "1 1/2 teaspoons dried basil",
+        "1 1/2 teaspoons dried parsley",
+        "1 1/4 teaspoons dried savory",
+        "1 1/4 teaspoons ground thyme",
+        "1 teaspoon ground mace",
+        "1 teaspoon onion powder",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon dried sage",
+        "1/4 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Purpose No-Salt Seasoning Mix",
+    "url": "http://allrecipes.com/recipe/232761/all-purpose-no-salt-seasoning-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-purpose-pizza-dough.json b/serverless-fleets/data/input/inferencing/recipes/all-purpose-pizza-dough.json
new file mode 100644
index 000000000..842d50564
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-purpose-pizza-dough.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy, about 10 minutes.",
+        "In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.",
+        "Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.",
+        "Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.",
+        "Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape. Then, place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as your work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.",
+        "Transfer the dough to a baker's peel or baking sheet, cover with a kitchen towel and let rise again until almost doubled in size, about 20 minutes. Top and bake as directed in your pizza recipe. Makes 1 1/4 lb. dough, enough for a 12-inch thin-crust pizza or a 9-inch thick-crust pizza."
+    ],
+    "ingredients": [
+        "1 Tbs. active dry yeast",
+        "3/4 cup plus 2 Tbs. lukewarm water",
+        "2 3/4 cups all-purpose flour, plus 1/2 cup for\u00a0 working",
+        "1 tsp. salt",
+        "1 Tbs. extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "All-Purpose Pizza Dough",
+    "url": "http://www.williams-sonoma.com/recipe/all-purpose-pizza-dough.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-purpose-rub-for-meat.json b/serverless-fleets/data/input/inferencing/recipes/all-purpose-rub-for-meat.json
new file mode 100644
index 000000000..b8d9d91b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-purpose-rub-for-meat.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.",
+        "To use: coat meat in mixture, and then grill as desired."
+    ],
+    "ingredients": [
+        "4 tablespoons white sugar",
+        "4 tablespoons salt",
+        "1 tablespoon paprika",
+        "2 tablespoons mustard powder",
+        "1/2 teaspoon ground black pepper",
+        "1 pinch dried oregano",
+        "1 pinch dried thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Purpose Rub for Meat",
+    "url": "http://allrecipes.com/recipe/14491/all-purpose-rub-for-meat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-root-beer-popsicles.json b/serverless-fleets/data/input/inferencing/recipes/all-root-beer-popsicles.json
new file mode 100644
index 000000000..e61347b8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-root-beer-popsicles.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Pour root beer into a wide pot. Bring to a boil; reduce heat to low. Stir in sugar until dissolved. Simmer until reduced by 1/3, 15 to 20 minutes. Remove from heat; cool completely, about 30 minutes. Stir root beer flavoring into mixture. Pour root beer mixture into ice pop molds; freeze until firm, about 1 hour and 30 minutes."
+    ],
+    "ingredients": [
+        "1 (2 liter) bottle root beer",
+        "1/2 cup white sugar",
+        "1/4 teaspoon root beer flavoring (such as Zatarains\u00ae Root Beer Extract)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All Root Beer Popsicles\u00ae",
+    "url": "http://allrecipes.com/recipe/254758/all-root-beer-popsicles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-season-bean-salad-232685.json b/serverless-fleets/data/input/inferencing/recipes/all-season-bean-salad-232685.json
new file mode 100644
index 000000000..38b716711
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-season-bean-salad-232685.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Flavoring the beans. Toss the warm beans in a big bowl with the onions or scallions, garlic, several tablespoons of oil, herbs, salt, and pepper to taste. Let stand 30 minutes, tossing several times, and correcting the seasoning.",
+        "Serving. Build an elaborate composition with eggs, sardines, and so forth, or use a simple decoration of spinach leaves, strips of red pepper or pimiento, and onion rings."
+    ],
+    "ingredients": [
+        "3 cups of warm home-cooked beans, or canned beans such as cannellini",
+        "3 Tbs finely minced onions or scallions",
+        "1 large clove of garlic, pur\u00e9ed and then mashed with 1/4 teaspoon salt",
+        "2 Tbs or so good olive oil or salad oil",
+        "Herbs, such as fresh or dried thyme, oregano, and sage",
+        "Salt and freshly ground pepper",
+        "Additional elements, such as one or a combination of: strips of red or green bell pepper or pimiento; hard-boiled eggs; rounds of red onion; sardines, tuna, and/or salami; spinach leaves or salad greens"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Garlic",
+        "Herb",
+        "Onion",
+        "Appetizer",
+        "Side",
+        "No-Cook",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "All-Season Bean Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/all-season-bean-salad-232685"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-star-herb-salad-104223.json b/serverless-fleets/data/input/inferencing/recipes/all-star-herb-salad-104223.json
new file mode 100644
index 000000000..d13d72480
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-star-herb-salad-104223.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.",
+        "The dressed salad can also be placed\u2014open-face-sandwich fashion\u2014on top of grilled bread that has brushed with olive oil."
+    ],
+    "ingredients": [
+        "1 teaspoon best-quality sherry wine vinegar",
+        "1 teaspoon best-quality red wine vinegar",
+        "Fine sea salt to taste",
+        "1 tablespoon extra-virgin olive oil",
+        "Freshly ground black pepper to taste",
+        "2 ounces (60 g) fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried",
+        "2 ounces (60 g) fresh chives, rinsed, dried, and minced",
+        "2 ounces (60 g) fresh dill leaves, carefully stemmed, rinsed, dried, and chopped",
+        "2 ounces (60 g) fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated",
+        "2 ounces (60 g) fresh mint, stemmed, rinsed, dried, and leaves separated"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Herb",
+        "No-Cook",
+        "Vegetarian",
+        "Healthy",
+        "Raw"
+    ],
+    "title": "All-Star Herb Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/all-star-herb-salad-104223"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-star-veggie-burger.json b/serverless-fleets/data/input/inferencing/recipes/all-star-veggie-burger.json
new file mode 100644
index 000000000..5d8ed0f95
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-star-veggie-burger.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.",
+        "In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat.",
+        "Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended.",
+        "Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers."
+    ],
+    "ingredients": [
+        "1 (15.5 ounce) can garbanzo beans, drained and mashed",
+        "8 fresh basil leaves, chopped",
+        "1/4 cup oat bran",
+        "1/4 cup quick cooking oats",
+        "1 cup cooked brown rice",
+        "1 (14 ounce) package firm tofu",
+        "5 tablespoons Korean barbeque sauce",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "3/4 teaspoon garlic powder",
+        "3/4 teaspoon dried sage",
+        "2 teaspoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Star Veggie Burger",
+    "url": "http://allrecipes.com/recipe/81532/all-star-veggie-burger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-thats-good-cookies.json b/serverless-fleets/data/input/inferencing/recipes/all-thats-good-cookies.json
new file mode 100644
index 000000000..58d03ad9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-thats-good-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a medium bowl, cream together the white sugar, brown sugar and butter. Stir in the eggs and vanilla until well blended, then stir in the chocolate syrup. Sift together the flour, cocoa and baking soda, stir into the chocolate mixture until just combined. Finally, stir in the peanut butter chips and chocolate chips.",
+        "Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Remove to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 1/4 cups white sugar",
+        "1 cup packed brown sugar",
+        "1 cup butter",
+        "2 eggs",
+        "1/2 cup chocolate syrup",
+        "3 teaspoons vanilla extract",
+        "2 cups all-purpose flour",
+        "1/4 cup unsweetened cocoa powder",
+        "1 tablespoon baking soda",
+        "2 tablespoons peanut butter chips",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All That's Good Cookies",
+    "url": "http://allrecipes.com/recipe/14953/all-thats-good-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-time-favorite-sweet-potato-puddin.json b/serverless-fleets/data/input/inferencing/recipes/all-time-favorite-sweet-potato-puddin.json
new file mode 100644
index 000000000..0687002ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-time-favorite-sweet-potato-puddin.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).  Grease a 1 1/2 quart baking dish.",
+        "Combine sweet potatoes and eggs in a medium bowl.  Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt.  Pour into prepared dish.",
+        "Bake in preheated oven until hot and golden brown on top, about 30 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/323081.jpg",
+    "ingredients": [
+        "1 (29 ounce) can sweet potatoes",
+        "2 eggs, lightly beaten",
+        "1 cup packed brown sugar",
+        "1 cup milk",
+        "1/4 cup melted butter",
+        "2 teaspoons lemon juice",
+        "1/4 teaspoon ground ginger",
+        "1/4 teaspoon ground cloves",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All-Time Favorite Sweet Potato Pudding",
+    "url": "http://allrecipes.com/recipe/180868/all-time-favorite-sweet-potato-puddin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-white-meat-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/all-white-meat-meatloaf.json
new file mode 100644
index 000000000..08b94b799
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-white-meat-meatloaf.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.",
+        "Combine the turkey, chicken, sausage, and egg in a large bowl. Stir in the saltine crackers, 1/2 cup barbeque sauce, 1 tablespoon of mustard, liquid smoke, parsley, dried onion, onion powder, garlic salt, and seasoned salt; mix well.  Press into the prepared pan.",
+        "Bake meatloaf in preheated oven for 25 minutes. Combine the brown sugar with the remaining 2 tablespoons of barbeque sauce, and 1 tablespoon of mustard to make a glaze.  Remove meatloaf from oven; brush with glaze. Return the meatloaf to the oven, and bake until no longer pink in the center, about 25 additional minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 pound ground turkey",
+        "1/2 pound ground chicken breast",
+        "1/2 pound bulk pork sausage",
+        "1 egg, beaten",
+        "1 (4 ounce) packet crushed saltine crackers",
+        "1/2 cup sweet barbeque sauce",
+        "1 tablespoon prepared yellow mustard",
+        "1 teaspoon hickory-flavored liquid smoke",
+        "2 teaspoons dried parsley",
+        "1 teaspoon dried minced onion",
+        "1 teaspoon onion powder",
+        "1 teaspoon garlic salt",
+        "1 teaspoon seasoned salt",
+        "Glaze:",
+        "1 tablespoon brown sugar",
+        "2 tablespoons sweet barbeque sauce",
+        "1 tablespoon prepared yellow mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "All White Meat Meatloaf",
+    "url": "http://allrecipes.com/recipe/202860/all-white-meat-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/all-year-blueberry-corn-muffins-1129.json b/serverless-fleets/data/input/inferencing/recipes/all-year-blueberry-corn-muffins-1129.json
new file mode 100644
index 000000000..576120aa8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/all-year-blueberry-corn-muffins-1129.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist.",
+        "Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve."
+    ],
+    "ingredients": [
+        "1 cup buttermilk",
+        "2 large eggs",
+        "1/4 cup corn oil",
+        "1 cup cornmeal",
+        "1 cup all purpose flour",
+        "1/2 cup packed golden brown sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 12-ounce box frozen blueberries, unthawed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Kid-Friendly",
+        "Blueberry",
+        "Corn",
+        "California",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "All-Year Blueberry Corn Muffins",
+    "url": "http://www.epicurious.com/recipes/food/views/all-year-blueberry-corn-muffins-1129"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alla-checca.json b/serverless-fleets/data/input/inferencing/recipes/alla-checca.json
new file mode 100644
index 000000000..0c9f5a663
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alla-checca.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic  wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.",
+        "Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking."
+    ],
+    "ingredients": [
+        "5 tomatoes, seeded and diced",
+        "4 cloves garlic, minced",
+        "1/2 cup chopped fresh basil",
+        "1/2 cup olive oil",
+        "salt to taste",
+        "2 tablespoons grated Parmesan cheese",
+        "1 pound pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alla Checca",
+    "url": "http://allrecipes.com/recipe/11692/alla-checca/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allanas-excellent-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/allanas-excellent-potato-soup.json
new file mode 100644
index 000000000..d4e9292b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allanas-excellent-potato-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.",
+        "Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot."
+    ],
+    "ingredients": [
+        "8 ounces cubed cooked ham",
+        "1 cup chopped onion",
+        "1 tablespoon butter",
+        "2 1/2 pounds potatoes, peeled and diced",
+        "2 (14.5 ounce) cans chicken broth",
+        "1 tablespoon prepared Dijon-style mustard",
+        "1 1/2 cups milk",
+        "1 (10.75 ounce) can  condensed cream of celery soup",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon seasoning salt",
+        "1/2 teaspoon salt-free seasoning blend"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allana's Excellent Potato Soup",
+    "url": "http://allrecipes.com/recipe/22700/allanas-excellent-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allanas-zesty-red-clam-chowder.json b/serverless-fleets/data/input/inferencing/recipes/allanas-zesty-red-clam-chowder.json
new file mode 100644
index 000000000..ab07b7719
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allanas-zesty-red-clam-chowder.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.",
+        "Mix in the clams and shrimp. Cook approximately 5 minutes more and serve."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "1 tablespoon vegetable oil",
+        "1 onion, chopped",
+        "2 carrots, peeled and chopped",
+        "2 stalks celery, chopped",
+        "1 large potato, peeled and diced",
+        "2 cups clam juice",
+        "1 (14.5 ounce) can diced tomatoes, drained",
+        "1 (15 ounce) can tomato sauce",
+        "1/4 teaspoon ground white pepper",
+        "1/4 teaspoon seasoning salt",
+        "1/2 teaspoon dried parsley",
+        "1/4 teaspoon dried marjoram",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon dried thyme",
+        "1/4 teaspoon dry mustard",
+        "1/2 teaspoon Cajun seasoning",
+        "5 drops hot pepper sauce",
+        "2 (6.5 ounce) cans minced clams, drained",
+        "1 (6.5 ounce) can large shrimp, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allana's Zesty Red Clam Chowder",
+    "url": "http://allrecipes.com/recipe/22825/allanas-zesty-red-clam-chowder/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allergy-friendly-comfort-soup.json b/serverless-fleets/data/input/inferencing/recipes/allergy-friendly-comfort-soup.json
new file mode 100644
index 000000000..6544bb335
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allergy-friendly-comfort-soup.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.",
+        "Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 yams, peeled and cubed",
+        "1 head cauliflower, cut into large florets",
+        "1 jalapeno pepper, chopped",
+        "1 (14 ounce) can coconut milk",
+        "2 cups water",
+        "2 cups cannellini beans, drained and rinsed",
+        "1/4 cup chopped fresh basil",
+        "1 tablespoon soy sauce",
+        "1 teaspoon dry mustard powder",
+        "1 teaspoon ground coriander",
+        "1 teaspoon smoked paprika",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon ground cardamom",
+        "1/2 teaspoon ground turmeric",
+        "1 bay leaf",
+        "1 cinnamon stick",
+        "salt and ground black pepper to taste",
+        "1/4 cup chopped fresh parsley, or to taste",
+        "1 teaspoon soy sauce",
+        "1/4 cup crumbled goat cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allergy-Friendly Comfort Soup",
+    "url": "http://allrecipes.com/recipe/219775/allergy-friendly-comfort-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allies-200465.json b/serverless-fleets/data/input/inferencing/recipes/allies-200465.json
new file mode 100644
index 000000000..dde245d12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allies-200465.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 ounce gin",
+        "1 ounce dry vermouth",
+        "2 dashes k\u00fcmmel",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Liqueur",
+        "Alcoholic",
+        "Cocktail Party",
+        "Spirit",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Allies",
+    "url": "http://www.epicurious.com/recipes/food/views/allies-200465"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allies-awesome-easy-spice-cake.json b/serverless-fleets/data/input/inferencing/recipes/allies-awesome-easy-spice-cake.json
new file mode 100644
index 000000000..af413128a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allies-awesome-easy-spice-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt(R)).",
+        "Whisk flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves in a bowl until thoroughly combined. Mix apple pie filling, eggs, vegetable oil, and vanilla extract into dry ingredients to make a batter; stir in walnuts. Pour batter into prepared tube pan.",
+        "Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle comes out clean or with moist crumbs, about 1 hour. Cool cake thoroughly in pan, at least 1 hour, before removing pan."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 cups white sugar",
+        "2 teaspoons baking soda",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cloves",
+        "1 (20 ounce) can apple pie filling",
+        "2 eggs",
+        "1/2 cup vegetable oil",
+        "1 1/2 teaspoons vanilla extract",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allie's Awesome Easy Spice Cake",
+    "url": "http://allrecipes.com/recipe/231254/allies-awesome-easy-spice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allies-bils-thanksgiving-or-celebra.json b/serverless-fleets/data/input/inferencing/recipes/allies-bils-thanksgiving-or-celebra.json
new file mode 100644
index 000000000..73340b547
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allies-bils-thanksgiving-or-celebra.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix ground turkey, 2/3 of the cranberry sauce, stuffing mix, and eggs together in a bowl until well-combined. Press turkey mixture into a loaf pan. Spoon remaining cranberry sauce over the top.",
+        "Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C)."
+    ],
+    "ingredients": [
+        "3 pounds ground turkey, or more to taste",
+        "1 (16 ounce) can whole berry cranberry sauce, divided",
+        "1 (14 ounce) package herb-seasoned stuffing mix (such as Pepperidge Farm\u00ae)",
+        "4 eggs, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allie's BIL's Thanksgiving or Celebration Ground Turkey Meatloaf",
+    "url": "http://allrecipes.com/recipe/239858/allies-bils-thanksgiving-or-celebra/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allies-delicious-baked-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/allies-delicious-baked-dumplings.json
new file mode 100644
index 000000000..802b933a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allies-delicious-baked-dumplings.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).  Lightly grease a baking sheet.",
+        "Roll out each sheet of pastry to measure 12x12 inches.  Cut into quarters, to make 8 - 6 inch squares.",
+        "In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg.  Brush a pastry square with beaten egg.  Place 1 tablespoon bread crumb mixture in center.  Place one apple half, core side down, over bread crumbs.  Top with another tablespoon of mixture.  Pull up four corners of pastry and pinch sides together to seal seams completely.  Repeat with remaining apples.",
+        "Brush each dumpling with beaten egg.  Place in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking 25 minutes more, until lightly browned.  Let cool completely at room temperature.",
+        "To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency.  Drizzle over cooled dumplings.  Serve the same day."
+    ],
+    "ingredients": [
+        "1 (17.5 ounce) package frozen puff pastry, thawed",
+        "1 cup white sugar",
+        "3/8 cup dry bread crumbs",
+        "3 tablespoons ground cinnamon",
+        "1 pinch ground nutmeg",
+        "1 egg, beaten",
+        "4 Granny Smith apples - peeled, cored and halved",
+        "1 cup confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "3 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allie's Delicious Baked Dumplings",
+    "url": "http://allrecipes.com/recipe/20254/allies-delicious-baked-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allies-delicious-macaroni-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/allies-delicious-macaroni-and-cheese.json
new file mode 100644
index 000000000..c4ae64992
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allies-delicious-macaroni-and-cheese.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 x 13 baking dish.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.",
+        "Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well.  Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package elbow macaroni",
+        "5 tablespoons butter",
+        "5 tablespoons all-purpose flour",
+        "1 quart warm milk (110 degrees F/45 degrees C)",
+        "salt and pepper to taste",
+        "1 pinch cayenne pepper",
+        "1/4 pound cubed ham",
+        "5 ounces cubed Cheddar cheese",
+        "5 ounces mozzarella cheese, cubed",
+        "5 ounces Monterey Jack cheese, cubed",
+        "paprika to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allie's Delicious Macaroni and Cheese",
+    "url": "http://allrecipes.com/recipe/18349/allies-delicious-macaroni-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allies-espresso-kahlua-liqueur.json b/serverless-fleets/data/input/inferencing/recipes/allies-espresso-kahlua-liqueur.json
new file mode 100644
index 000000000..273843583
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allies-espresso-kahlua-liqueur.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Stir brown sugar into espresso in a bowl or container with a spout until dissolved; stir in rum. Pour mixture into a clean, dark bottle; add vanilla bean. Seal bottle tightly with a lid and let sit for 1 month before drinking."
+    ],
+    "ingredients": [
+        "2 cups dark brown sugar",
+        "2 cups hot brewed espresso",
+        "2 cups dark rum (such as Bacardi\u00ae)",
+        "1 vanilla bean"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allie's Espresso Kahlua\u00ae Liqueur",
+    "url": "http://allrecipes.com/recipe/235821/allies-espresso-kahlua-liqueur/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allies-mushroom-pizza.json b/serverless-fleets/data/input/inferencing/recipes/allies-mushroom-pizza.json
new file mode 100644
index 000000000..8f6157aca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allies-mushroom-pizza.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.",
+        "In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.",
+        "Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp."
+    ],
+    "ingredients": [
+        "1 (12 inch) pre-baked pizza crust",
+        "3 tablespoons olive oil",
+        "1 teaspoon sesame oil",
+        "1 cup fresh spinach, rinsed and dried",
+        "8 ounces shredded mozzarella cheese",
+        "1 cup sliced fresh mushrooms"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allie's Mushroom Pizza",
+    "url": "http://allrecipes.com/recipe/36107/allies-mushroom-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alligator-animal-italian-bread.json b/serverless-fleets/data/input/inferencing/recipes/alligator-animal-italian-bread.json
new file mode 100644
index 000000000..1b4bef53d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alligator-animal-italian-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine the water, flour, gluten (if using), salt, and yeast in your bread machine and mix using the machine's dough cycle. The dough should pull away from the sides nicely; add more flour or water if necessary during the mixing cycle so the dough doesn't end up too sticky or dry. When the first rising cycle ends, punch the dough down and transfer the dough to a lightly floured surface.",
+        "Grease a baking sheet or line it with parchment paper. Roll out the dough into a square about 3/4-inch thick and divide it into four pieces. Roll up three of the pieces jelly-roll style, and line them up seam-side down on the baking sheet to form the head, body, and tail. The ends of the connected pieces should just slightly touch. (Remember that everything will get bigger as the dough rises, so try to keep proportions in mind.)",
+        "Lightly grease your hands and shape the dough like you're working with clay: elongate the tail to a slender curved tip, and then slightly elongate the nose end. Slice into the nose horizontally at the tip to form the alligator's mouth; hold the mouth open with a wedge of greased aluminum foil.",
+        "From the remaining quarter of dough, trim off a tiny piece to use for the eyes. Slice the remainder into four \"logs\" for legs, flattening one end of each leg and inserting it under the alligator's body. Shape the legs into slight bends when positioning them on the baking sheet. Cut short slices into the other end of the leg to make claws. Use scissors to snip shallow cuts over the surface of the dough (this will form the alligator's spiky skin).  Roll the reserved dough into little balls for the eyes, stuffing each with a raisin.",
+        "Preheat an oven to 400 degrees F (200 degrees C). Beat the egg with 1 tablespoon of warm water in a small bowl.",
+        "Let the alligator rise in a warm place until fully proofed, about thirty minutes (poke your index and middle fingers into the sides of the dough; the indentation should remain. If the dough springs back, it needs to rise longer). Gently brush the dough with the egg wash and bake it in the preheated oven until golden brown, about 20 minutes. Remove the alligator from the baking sheet with a spatula and transfer it to a wire rack. Remove the aluminum foil when cool."
+    ],
+    "ingredients": [
+        "For the dough:",
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "3 cups all-purpose flour",
+        "1 tablespoon vital wheat gluten (optional)",
+        "1 1/2 teaspoons salt",
+        "2 1/2 teaspoons instant yeast",
+        "For decorating:",
+        "2 raisins",
+        "1 egg",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alligator Animal Italian Bread",
+    "url": "http://allrecipes.com/recipe/212892/alligator-animal-italian-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alligator-chili.json b/serverless-fleets/data/input/inferencing/recipes/alligator-chili.json
new file mode 100644
index 000000000..52b463c5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alligator-chili.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. Serve with hot sauce."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4509731.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 green bell pepper, diced",
+        "1 sweet onion, diced",
+        "2 pounds ground alligator meat",
+        "1 (28 ounce) can crushed tomatoes",
+        "1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8\u00ae)",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (15 ounce) can kidney beans, rinsed and drained",
+        "1 tablespoon chipotle chile in adobo sauce, chopped",
+        "1 tablespoon chili powder",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon smoked paprika",
+        "1 teaspoon celery salt",
+        "1/2 teaspoon ground ginger",
+        "salt and pepper to taste",
+        "1 dash hot sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alligator Chili",
+    "url": "http://allrecipes.com/recipe/213449/alligator-chili/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/alligator-fingers.json b/serverless-fleets/data/input/inferencing/recipes/alligator-fingers.json
new file mode 100644
index 000000000..86ec5d574
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alligator-fingers.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.",
+        "Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.",
+        "Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.",
+        "When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.",
+        "To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar."
+    ],
+    "ingredients": [
+        "2 pounds alligator meat, cut into bite-size pieces",
+        "2 tablespoons vinegar",
+        "salt and pepper to taste",
+        "oil for frying",
+        "1/4 cup all-purpose flour",
+        "1 cup cornmeal",
+        "2 tablespoons garlic powder",
+        "1/2 teaspoon cayenne pepper",
+        "2 teaspoons black pepper",
+        "Optional dipping sauce:",
+        "3 tablespoons mayonnaise",
+        "2 teaspoons prepared horseradish",
+        "1 tablespoon brown mustard",
+        "1 tablespoon red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alligator Fingers",
+    "url": "http://allrecipes.com/recipe/84273/alligator-fingers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alligator-in-garlic-wine-sauce.json b/serverless-fleets/data/input/inferencing/recipes/alligator-in-garlic-wine-sauce.json
new file mode 100644
index 000000000..c6f1d5cc0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alligator-in-garlic-wine-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.",
+        "Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.",
+        "Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve."
+    ],
+    "ingredients": [
+        "2 pounds alligator meat, cut into cubes",
+        "3 tablespoons fresh lime juice",
+        "salt and pepper to taste",
+        "all-purpose flour for dusting",
+        "2 tablespoons olive oil",
+        "1 tablespoon minced garlic",
+        "1/2 cup white wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alligator in Garlic-Wine Sauce",
+    "url": "http://allrecipes.com/recipe/139298/alligator-in-garlic-wine-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alligator-pears-and-apples.json b/serverless-fleets/data/input/inferencing/recipes/alligator-pears-and-apples.json
new file mode 100644
index 000000000..3be16e69c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alligator-pears-and-apples.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl, combine the avocados, apple and raisins. Drizzle with honey, and sprinkle with sunflower seeds."
+    ],
+    "ingredients": [
+        "2 avocado - peeled, pitted and diced",
+        "1 large red apple - cored and diced",
+        "2 tablespoons honey",
+        "1/2 cup raisins, soaked in water and drained",
+        "1 tablespoon hulled sunflower seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alligator Pears and Apples",
+    "url": "http://allrecipes.com/recipe/52234/alligator-pears-and-apples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alligator-swamp-water.json b/serverless-fleets/data/input/inferencing/recipes/alligator-swamp-water.json
new file mode 100644
index 000000000..7539b851f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alligator-swamp-water.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger melon liqueur",
+        "1/2 cup cold orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alligator Swamp Water",
+    "url": "http://allrecipes.com/recipe/49662/alligator-swamp-water/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allison-glocks-inspired-salsa-230244.json b/serverless-fleets/data/input/inferencing/recipes/allison-glocks-inspired-salsa-230244.json
new file mode 100644
index 000000000..be277c310
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allison-glocks-inspired-salsa-230244.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a bowl, combine all ingredients and stir with a fork. Chill in refrigerator 2 to 3 hours. Serve on anything that's crying for a little pep."
+    ],
+    "ingredients": [
+        "4 ripe tomatoes, roughly chopped",
+        "1 bunch cilantro, chopped",
+        "1 bunch green onions, chopped",
+        "2 jalape\u00f1o peppers, minced (for less heat, use 1)",
+        "1 yellow bell pepper, cored, seeded and finely chopped",
+        "Kernels of 1 ear of corn, cooked",
+        "3 cloves garlic, peeled and minced",
+        "Juice of 3 fresh limes",
+        "2 tsp olive oil",
+        "Generous amounts of salt and pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Onion",
+        "Tomato",
+        "No-Cook",
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lime",
+        "Corn",
+        "Bell Pepper",
+        "Jalape\u00f1o",
+        "Self"
+    ],
+    "title": "Allison Glock's Inspired Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/allison-glocks-inspired-salsa-230244"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allisons-cold-crab-dip.json b/serverless-fleets/data/input/inferencing/recipes/allisons-cold-crab-dip.json
new file mode 100644
index 000000000..ede73404b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allisons-cold-crab-dip.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "3 tablespoons milk",
+        "2 green onions, finely chopped",
+        "2 tablespoons prepared horseradish",
+        "2 (6 ounce) cans crabmeat, drained and flaked"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allison's Cold Crab Dip",
+    "url": "http://allrecipes.com/recipe/24641/allisons-cold-crab-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allisons-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/allisons-pasta-salad.json
new file mode 100644
index 000000000..7d2a77a49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allisons-pasta-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.",
+        "In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed, and salt.",
+        "In a large bowl, combine pasta, grapes, ham, green onions, and cheese.  Toss with dressing.  Cover, and chill overnight or for at least 6 hours."
+    ],
+    "ingredients": [
+        "1 3/4 cups farfalle pasta",
+        "1/2 cup mayonnaise",
+        "1/2 cup sour cream",
+        "2 tablespoons cider vinegar",
+        "1 1/2 tablespoons prepared Dijon-style mustard",
+        "1 teaspoon white sugar",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon dried dill weed",
+        "1/4 teaspoon salt",
+        "2 cups seedless green grapes, halved",
+        "2 cups diced ham",
+        "1/2 cup chopped green onions",
+        "1 1/2 cups diced sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allison's Pasta Salad",
+    "url": "http://allrecipes.com/recipe/14208/allisons-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allisons-supreme-chocolate-chip-cook.json b/serverless-fleets/data/input/inferencing/recipes/allisons-supreme-chocolate-chip-cook.json
new file mode 100644
index 000000000..fd5c50f0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allisons-supreme-chocolate-chip-cook.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.",
+        "Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!"
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1/2 cup butter, softened",
+        "3/4 cup packed brown sugar",
+        "3/4 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon coffee-flavored liqueur",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "2 cups rolled oats",
+        "2 cups semisweet chocolate chips",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allison's Supreme Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/10032/allisons-supreme-chocolate-chip-cook/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allisons-trout.json b/serverless-fleets/data/input/inferencing/recipes/allisons-trout.json
new file mode 100644
index 000000000..a0e52569d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allisons-trout.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with foil.",
+        "Heat butter in a skillet over medium heat; pour in lemon juice. Cook and stir mushrooms until tender, about 5 minutes; stir in sherry. Place trout fillets with skin sides down into prepared baking dish; sprinkle with salt and cracked pepper. Pour the mushroom mixture over the fish.",
+        "Bake in the preheated oven until sauce reduces and fish flakes easily with a fork, about 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "3 lemons, juiced",
+        "14 fresh mushrooms, sliced",
+        "1/4 cup sherry wine",
+        "3 pounds trout fillets",
+        "salt to taste",
+        "cracked black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allison's Trout",
+    "url": "http://allrecipes.com/recipe/222198/allisons-trout/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allrecipes-hurricane.json b/serverless-fleets/data/input/inferencing/recipes/allrecipes-hurricane.json
new file mode 100644
index 000000000..54aae2f4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allrecipes-hurricane.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place 2 ice cubes in a cocktail shaker; add passion fruit-flavored syrup, pineapple juice, lime juice, dark rum, and light rum. Cover shaker and shake.",
+        "Fill a 14-ounce glass with remaining ice and strain drink over ice."
+    ],
+    "ingredients": [
+        "8 ice cubes, divided",
+        "4 fluid ounces passion fruit-flavored syrup",
+        "2 fluid ounces pineapple juice",
+        "1 fluid ounce fresh lime juice",
+        "1 fluid ounce dark rum",
+        "1 fluid ounce light rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allrecipes' Hurricane Recipe",
+    "url": "http://allrecipes.com/recipe/240694/allrecipes-hurricane/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allspice-cream-cheese-frosting.json b/serverless-fleets/data/input/inferencing/recipes/allspice-cream-cheese-frosting.json
new file mode 100644
index 000000000..63534eb96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allspice-cream-cheese-frosting.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable."
+    ],
+    "ingredients": [
+        "1 (3 ounce) package cream cheese, softened",
+        "1/3 cup butter, softened",
+        "3/4 teaspoon ground allspice",
+        "4 cups confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allspice Cream Cheese Frosting",
+    "url": "http://allrecipes.com/recipe/7589/allspice-cream-cheese-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allspice-string-beans.json b/serverless-fleets/data/input/inferencing/recipes/allspice-string-beans.json
new file mode 100644
index 000000000..2945861b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allspice-string-beans.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat oil in a medium saucepan over medium heat. Cook and stir garlic until lightly browned. Mix in green beans and water, and bring to a boil. Stir in allspice, salt, and pepper. Cover, and simmer 20 minutes, until green beans are soft."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "2 cloves garlic, crushed",
+        "1 pound fresh green beans, trimmed and snapped",
+        "1/2 cup water",
+        "2 teaspoons ground allspice",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allspice String Beans",
+    "url": "http://allrecipes.com/recipe/41499/allspice-string-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allstar-hamburger-sauce.json b/serverless-fleets/data/input/inferencing/recipes/allstar-hamburger-sauce.json
new file mode 100644
index 000000000..ad461c883
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allstar-hamburger-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir mayonnaise, Cajun seasoning, ketchup, Dijon mustard, yellow mustard, relish, and Worcestershire sauce in a bowl."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise (such as Hellmann's\u00ae/Best Foods\u00ae)",
+        "2 tablespoons Cajun seasoning",
+        "1 tablespoon ketchup",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon yellow mustard",
+        "1 tablespoon pickle relish",
+        "1 tablespoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "ALLSTAR Hamburger Sauce",
+    "url": "http://allrecipes.com/recipe/229623/allstar-hamburger-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allstar-potato-spinach-and-sausage.json b/serverless-fleets/data/input/inferencing/recipes/allstar-potato-spinach-and-sausage.json
new file mode 100644
index 000000000..ace95172f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allstar-potato-spinach-and-sausage.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium-high heat; add onion and garlic. Saute until onions are tender, about 5 minutes. Add sausage; cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Add potatoes; cook and stir until slightly browned, about 3 minutes.",
+        "Mix chicken broth, 1/2 cup water, and soup base into potato mixture; bring to a boil. Reduce heat and simmer soup for 15 minutes.",
+        "Bring water to a boil in a saucepan; add 3 cups spinach and cook until wilted, about 5 minutes. Drain and reserve 1/2 water from the saucepan.",
+        "Combine 3 cups spinach, reserved 1/2 cup spinach water, basil, 1/4 cup Parmesan cheese, and pine nuts in a food processor; blend until pesto is smooth.",
+        "Stir milk and black pepper into soup; cook over low heat until heated through, 2 to 3 minutes. Add cooked spinach and stir. Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese and a spoonful pesto."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 large white onion, chopped",
+        "3 cloves garlic, minced",
+        "1/2 pound mild Italian sausage",
+        "1 1/2 pounds red potatoes, chopped",
+        "4 cups chicken broth",
+        "1/2 cup water",
+        "1 teaspoon chicken soup base (such as Better than Bouillon\u00ae)",
+        "6 cups baby spinach, divided",
+        "1 cup chopped fresh basil",
+        "1/4 cup shredded Parmesan cheese",
+        "1 tablespoon pine nuts",
+        "1/4 cup milk",
+        "ground black pepper to taste",
+        "1/4 cup shredded Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Allstar Potato, Spinach, and Sausage Soup",
+    "url": "http://allrecipes.com/recipe/255607/allstar-potato-spinach-and-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/allys-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/allys-chocolate-chip-cookies.json
new file mode 100644
index 000000000..fc05c53db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/allys-chocolate-chip-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.",
+        "Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.",
+        "Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks."
+    ],
+    "ingredients": [
+        "3 cups rolled oats",
+        "1 cup milk",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 cup margarine",
+        "1 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ally's Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/14952/allys-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almanzos-fried-apples-n-onions.json b/serverless-fleets/data/input/inferencing/recipes/almanzos-fried-apples-n-onions.json
new file mode 100644
index 000000000..37690f20a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almanzos-fried-apples-n-onions.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium-high heat; cook and stir apples, onion, brown sugar, and cinnamon in the melted butter until onions are translucent and sauce is slightly reduced, 15 to 20 minutes. Cool before serving."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "4 apples - peeled, cored, and sliced",
+        "1 onion, cut into matchstick-sized pieces",
+        "1/4 cup brown sugar",
+        "1 pinch ground cinnamon, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almanzo's Fried Apples N Onions",
+    "url": "http://allrecipes.com/recipe/233719/almanzos-fried-apples-n-onions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almas-sweet-corn.json b/serverless-fleets/data/input/inferencing/recipes/almas-sweet-corn.json
new file mode 100644
index 000000000..c901eecc9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almas-sweet-corn.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving."
+    ],
+    "ingredients": [
+        "12 ears corn, husks and silk removed",
+        "1 1/2 cups water",
+        "1/2 cup white sugar",
+        "2 tablespoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alma's Sweet Corn",
+    "url": "http://allrecipes.com/recipe/191953/almas-sweet-corn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-aioli.json b/serverless-fleets/data/input/inferencing/recipes/almond-aioli.json
new file mode 100644
index 000000000..2103b3d5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-aioli.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Pur\u00e9e almonds, oil, salt, and 1/2 cup water in a high-powered blender on high speed until thick, light, and smooth, about 3 minutes.",
+        "Aioli can be made 2 days ahead. Cover and chill. Thin with water if needed."
+    ],
+    "ingredients": [
+        "1/2 cup slivered almonds",
+        "1/4 cup olive oil",
+        "1/2 tsp kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment",
+        "Condiment/Spread",
+        "Almond",
+        "Vegan",
+        "Vegetarian",
+        "Quick & Easy",
+        "Dip"
+    ],
+    "title": "Almond Aioli",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-aioli"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-and-baby-bok-choy-asian-salad.json b/serverless-fleets/data/input/inferencing/recipes/almond-and-baby-bok-choy-asian-salad.json
new file mode 100644
index 000000000..66cf8e461
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-and-baby-bok-choy-asian-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the  dressing over the salad, toss to coat, and serve immediately."
+    ],
+    "ingredients": [
+        "1/2 cup canola oil",
+        "1/4 cup rice vinegar",
+        "3 tablespoons soy sauce",
+        "1 tablespoon mirin (Japanese sweet rice wine)",
+        "2 tablespoons toasted sesame seeds",
+        "1/2 head romaine lettuce, chopped",
+        "2 heads   baby bok choy, cleaned and sliced",
+        "1 carrot, cut into matchsticks",
+        "1/4 cup toasted sliced almonds",
+        "1/2 cup croutons"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond and Baby Bok Choy Asian Salad",
+    "url": "http://allrecipes.com/recipe/160793/almond-and-baby-bok-choy-asian-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-and-banana-cookies-104901.json b/serverless-fleets/data/input/inferencing/recipes/almond-and-banana-cookies-104901.json
new file mode 100644
index 000000000..7730428be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-and-banana-cookies-104901.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Pulse almonds in a food processor until coarsely ground, then add sugar and pulse until almonds are finely ground. Transfer to a large bowl. Add almond extract, food coloring, banana, and egg white and mix with an electric mixer at low speed until a sticky, heavy paste forms. Spoon into pastry bag.",
+        "Line 2 baking sheets with parchment paper and lightly butter. Pipe 3- by 3/4-inch strips of dough onto paper about 1/2 inch apart. Chill, uncovered, overnight (8 to 12 hours).",
+        "Preheat oven to 300\u00b0F.",
+        "Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total.",
+        "Cool on sheets on racks 10 minutes, then bake 15 minutes more. Cool completely on sheets on racks. Peel cookies from paper."
+    ],
+    "ingredients": [
+        "12 ounces whole blanched almonds ( 2 1/4 cups)",
+        "1 1/2 cups granulated sugar",
+        "1/2 teaspoon almond extract",
+        "A few drops yellow food coloring (optional)",
+        "1 large ripe banana (6 ounces), cut into pieces",
+        "1 large egg white, lightly beaten",
+        "Garnish: confectioners sugar",
+        "Special equipment: a large pastry bag fitted with a 1/2-inch star tip and parchment paper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Food Processor",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Banana",
+        "Almond",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond and Banana Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-and-banana-cookies-104901"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-and-chocolate-dacquoise-with-cranberry-sauce-13464.json b/serverless-fleets/data/input/inferencing/recipes/almond-and-chocolate-dacquoise-with-cranberry-sauce-13464.json
new file mode 100644
index 000000000..b93d1e14f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-and-chocolate-dacquoise-with-cranberry-sauce-13464.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Line 2 baking sheets with parchment paper and, using an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one sheet and 1 on other). Turn parchment over (circles will show through paper).",
+        "In a large bowl with an electric mixer beat whites with cream of tartar and salt until they hold soft peaks. Add sugar all at once and vanilla and beat until meringue holds stiff glossy peaks. Fold in almonds gently but thoroughly and divide meringue evenly among parchment circles, spreading to fill in circles.",
+        "Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, 1 hour, or until firm and pale golden. Remove parchment from sheets and cool meringue layers on it on racks. Carefully peel off parchment and put meringues, smooth sides up, on a work surface. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool dry place.",
+        "In a heavy saucepan combine cranberries, preserves, sugar, water, and lemon juice and simmer until thickened slightly, 10 to 15 minutes. Cranberry sauce may be made 2 days ahead and chilled, covered.",
+        "In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and transfer chocolate to a sealable plastic bag. Seal bag, pressing out excess air. Squeeze chocolate to one corner and snip off corner as close to edge as possible to make a 1/8-inch hole. Drizzle chocolate over smooth sides of meringues (do not spread to coat) and chill, uncovered, until chocolate is set, about 30 minutes.",
+        "In a bowl beat cream with sugar and vanilla until cream holds stiff peaks.",
+        "Put 1 meringue layer, chocolate side down, on a cake plate and spread evenly with about half of whipped cream. Repeat layering in same manner with another meringue, remaining whipped cream, and remaining meringue. Dacquoise may be assembled and kept in a cake keeper, chilled, at least 8 hours and up to 2 days.",
+        "Garnish dacquoise with chocolate leaves and sugared cranberries, Slice dacquoise with a serrated knife and serve chilled with cranberry sauce.",
+        "In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat. With a 1/2-inch pastry brush coat underside of each leaf about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, until chocolate is set, about 30 minutes, and carefully peel off holly or lemon leaves. Chocolate leaves may be made 1 week ahead and kept frozen, in layers separated by wax paper in an airtight container lined with wax paper. Makes 15 chocolate leaves."
+    ],
+    "ingredients": [
+        "6 large egg whites",
+        "3/4 teaspoon cream of tartar",
+        "1/4 teaspoon salt",
+        "1 1/2 cups sugar",
+        "1 teaspoon vanilla",
+        "1 cup whole almonds, toasted, cooled completely, and ground fine",
+        "1 cup fresh or unthawed frozen cranberries, each berry halved",
+        "1/2 cup raspberry preserves",
+        "1/3 cup sugar",
+        "1/3 cup water",
+        "2 tablespoons fresh lemon juice",
+        "4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened),\u00a0chopped",
+        "2 cups heavy cream",
+        "2 tablespoons sugar",
+        "1/2 teaspoon vanilla",
+        "chocolate holly leaves and cranberries coated lightly in honey and rolled in sugar",
+        "4 ounces fine-quality bittersweet chocolate (not unsweetened)\u00a0chopped",
+        "15 fresh holly leaves or small lemon leaves, washed well and patted dry",
+        "*Although holly leaves are non-toxic holly berries are poisonous and should be kept away from food."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Cranberry",
+        "Lemon",
+        "Almond",
+        "Vanilla",
+        "Winter",
+        "Honey",
+        "Gourmet"
+    ],
+    "title": "Almond and Chocolate Dacquoise with Cranberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-and-chocolate-dacquoise-with-cranberry-sauce-13464"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-and-coconut-crusted-tilapia.json b/serverless-fleets/data/input/inferencing/recipes/almond-and-coconut-crusted-tilapia.json
new file mode 100644
index 000000000..dd739d8c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-and-coconut-crusted-tilapia.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.",
+        "Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.",
+        "Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/660320.jpg",
+    "ingredients": [
+        "3 eggs, beaten",
+        "1 cup chopped toasted almonds",
+        "1 cup flaked coconut",
+        "1 tablespoon sesame seeds",
+        "1 tablespoon brown sugar",
+        "1 pinch nutmeg",
+        "1 (15 ounce) can crushed pineapple, drained",
+        "1/2 cup chopped onion",
+        "6 (5 ounce) fillets tilapia"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond and Coconut Crusted Tilapia",
+    "url": "http://allrecipes.com/recipe/205185/almond-and-coconut-crusted-tilapia/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-and-mixed-berry-shortcakes-109767.json b/serverless-fleets/data/input/inferencing/recipes/almond-and-mixed-berry-shortcakes-109767.json
new file mode 100644
index 000000000..e6f72c87f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-and-mixed-berry-shortcakes-109767.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Position rack just above center of oven and preheat to 375\u00b0F. Line rimmed baking sheet with parchment. Whisk egg white and 3 tablespoons sugar in small bowl to blend. Mix in almonds.",
+        "Blend 1/2 cup sugar and almond paste in processor until fine meal forms. Add flour, baking powder, lemon peel, salt, and ginger; blend 5 seconds. Add butter and cut in, using on/off turns, until coarse meal forms; transfer to large bowl. Whisk egg yolk, buttermilk, and vanilla in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until moist clumps form. Using floured hands, gather dough together.",
+        "Divide dough into 8 equal pieces; roll each into 2-inch ball. Place balls on prepared baking sheet, spacing 2 to 3 inches apart. Gently press top of each ball to flatten slightly. Divide almond topping (including egg white) among biscuits; spread to cover. Bake biscuits until golden brown and tester inserted into center comes out clean, about 26 minutes (biscuits will spread). Cool on sheet 5 minutes. Transfer to rack and cool. (Can be made 8 hours ahead. Cover; store at room temperature.)",
+        "Combine berries, lemon juice, and remaining 2 tablespoons sugar in medium bowl. Stir in preserves. Let stand until juices form, at least 1 hour and up to 2 hours, stirring occasionally.",
+        "Cut biscuits horizontally in half. Place bottoms on plates. Top with berry mixture, cream, and biscuit tops.",
+        "*Available in specialty foods stores and in the baking products section of most supermarkets."
+    ],
+    "ingredients": [
+        "1 large egg, separated",
+        "5 tablespoons plus 1/2 cup sugar, divided",
+        "1/2 cup sliced almonds",
+        "1/2 7-ounce log almond paste,* cut into 1/2-inch cubes",
+        "2 cups all purpose flour",
+        "1 tablespoon baking powder",
+        "1 teaspoon grated lemon peel",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground ginger",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "2/3 cup chilled buttermilk",
+        "1 teaspoon vanilla extract",
+        "2 cups halved hulled strawberries",
+        "1 1/2-pint container blackberries",
+        "1 1/2-pint container blueberries",
+        "1 1/2-pint container raspberries",
+        "1 teaspoon fresh lemon juice",
+        "3/4 cup red currant preserves",
+        "Lightly sweetened whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Almond",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond and Mixed-Berry Shortcakes",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-and-mixed-berry-shortcakes-109767"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-and-parmesan-crusted-tilapia.json b/serverless-fleets/data/input/inferencing/recipes/almond-and-parmesan-crusted-tilapia.json
new file mode 100644
index 000000000..b94b8ebd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-and-parmesan-crusted-tilapia.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiling pan with aluminum foil or spray with olive oil cooking spray.",
+        "Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.",
+        "Mix Parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.",
+        "Arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.",
+        "Broil in the preheated oven for 2 to 3 minutes. Flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. Remove aluminum foil and cover fillets with Parmesan cheese mixture. Broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil, or as needed",
+        "3 cloves garlic, minced",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 cup buttery spread (such as Smart Balance\u00ae), softened",
+        "1/4 cup slivered almonds, crushed",
+        "3 tablespoons reduced-fat olive oil mayonnaise",
+        "2 tablespoons bread crumbs",
+        "2 tablespoons fresh lemon juice",
+        "1 teaspoon seafood seasoning (such as Old Bay\u00ae)",
+        "1/4 teaspoon dried basil",
+        "1/4 teaspoon ground black pepper",
+        "1/8 teaspoon onion powder",
+        "1/8 teaspoon celery salt",
+        "1 pound tilapia fillets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond and Parmesan Crusted Tilapia",
+    "url": "http://allrecipes.com/recipe/235422/almond-and-parmesan-crusted-tilapia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-and-parsley-salsa-verde.json b/serverless-fleets/data/input/inferencing/recipes/almond-and-parsley-salsa-verde.json
new file mode 100644
index 000000000..8af40ca89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-and-parsley-salsa-verde.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.",
+        "Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms."
+    ],
+    "ingredients": [
+        "2/3 cup roasted, salted almonds, finely chopped",
+        "1 bunch flat-leaf parsley, finely chopped",
+        "1 clove garlic, minced",
+        "1 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond and Parsley Salsa Verde",
+    "url": "http://allrecipes.com/recipe/238263/almond-and-parsley-salsa-verde/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-and-pear-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-and-pear-cake.json
new file mode 100644
index 000000000..07f434d3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-and-pear-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.",
+        "Mix pear slices and amaretto liqueur together in a bowl.",
+        "Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.",
+        "Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.",
+        "Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.",
+        "Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.",
+        "Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 firm pear, thinly sliced",
+        "2 tablespoons amaretto liqueur",
+        "3/4 cup sliced blanched almonds",
+        "6 tablespoons white sugar, divided",
+        "1/2 cup unsalted butter, softened",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "1/3 cup all-purpose flour",
+        "1/8 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond and Pear Cake",
+    "url": "http://allrecipes.com/recipe/239286/almond-and-pear-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-and-soy-nut-power-bars.json b/serverless-fleets/data/input/inferencing/recipes/almond-and-soy-nut-power-bars.json
new file mode 100644
index 000000000..2b1fbf614
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-and-soy-nut-power-bars.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.",
+        "Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside.",
+        "Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.",
+        "Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F763004.jpg",
+    "ingredients": [
+        "1\u2009\u00bd cups rolled oats",
+        "1 cup blanched almonds",
+        "1 cup walnuts",
+        "\u00bd cup soy nuts",
+        "2 cups crispy brown rice cereal",
+        "2 cups nonfat dry milk powder",
+        "\u00bd cup wheat germ",
+        "\u00bd cup raisins",
+        "\u00bd cup miniature semisweet chocolate chips",
+        "\u2153 cup flax seed meal",
+        "1 tablespoon ground cinnamon",
+        "\u00bd teaspoon salt",
+        "4  egg whites",
+        "\u00be cup canola oil (such as Smart Balance \u00ae Omega)",
+        "1 cup honey",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond and Soy Nut Power Bars",
+    "url": "http://allrecipes.com/recipe/168012/almond-and-soy-nut-power-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-apple-cinnamon-scones.json b/serverless-fleets/data/input/inferencing/recipes/almond-apple-cinnamon-scones.json
new file mode 100644
index 000000000..163b41954
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-apple-cinnamon-scones.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Line a baking sheet with parchment paper.",
+        "Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples.",
+        "Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.",
+        "To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.",
+        "Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "6 tablespoons shortening, chilled",
+        "2 apple - peeled, cored, and chopped",
+        "1 egg, lightly beaten",
+        "1/2 cup plain yogurt",
+        "1 tablespoon milk",
+        "1 1/2 teaspoons almond extract",
+        "1 tablespoon milk",
+        "1 egg, lightly beaten",
+        "2 tablespoons cinnamon sugar",
+        "1/4 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond, Apple Cinnamon Scones",
+    "url": "http://allrecipes.com/recipe/149635/almond-apple-cinnamon-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-apricot-and-cream-cheese-crostata-235616.json b/serverless-fleets/data/input/inferencing/recipes/almond-apricot-and-cream-cheese-crostata-235616.json
new file mode 100644
index 000000000..74d1dd964
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-apricot-and-cream-cheese-crostata-235616.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Blend almond paste and 3 tablespoons sugar in processor until finely chopped. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth. Unroll crust on heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2-inch plain border. Arrange apricot quarters, rounded side down, in spoke pattern in 2 concentric circles atop filling. Fold dough border up over edge of filling. Brush exposed apricots with warm jam. Sprinkle with remaining 1 1/2 teaspoons sugar.",
+        "Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 43 minutes. Sprinkle with crushed amaretti. Cool 30 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1/2 (7-ounce) log almond paste",
+        "3 1/2 tablespoons sugar, divided",
+        "3 ounces cream cheese, cut into 1/2-inch cubes",
+        "1 large egg yolk",
+        "1 teaspoon vanilla extract",
+        "1 refrigerated pie crust (half of 15-ounce package), room temperature",
+        "5 to 6 large apricots, quartered, pitted",
+        "1/4 cup apricot jam, heated",
+        "3 crushed amaretti cookies (Italian macaroons)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Apricot",
+        "Almond",
+        "Summer",
+        "Kidney Friendly",
+        "Peanut Free"
+    ],
+    "title": "Almond, Apricot, and Cream Cheese Crostata",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-apricot-and-cream-cheese-crostata-235616"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-apricot-biscotti-107441.json b/serverless-fleets/data/input/inferencing/recipes/almond-apricot-biscotti-107441.json
new file mode 100644
index 000000000..aa0386c93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-apricot-biscotti-107441.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.",
+        "Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.",
+        "Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.",
+        "Reduce oven temperature to 300\u00b0F while logs cool.",
+        "Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.",
+        "Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "3/4 cup sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces",
+        "1 whole large egg, lightly beaten",
+        "1/3 cup whole milk",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon almond extract",
+        "1 cup whole almonds with skins (5 1/2 oz), toasted and cooled",
+        "1 cup dried apricots (6 oz), quartered",
+        "1 large egg yolk beaten with 1 tablespoon water for egg wash",
+        "Special equipment: parchment paper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Fruit",
+        "Nut",
+        "Breakfast",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Almond",
+        "Winter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Apricot Biscotti",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-apricot-biscotti-107441"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-apricot-chicken-with-mint-pesto-363323.json b/serverless-fleets/data/input/inferencing/recipes/almond-apricot-chicken-with-mint-pesto-363323.json
new file mode 100644
index 000000000..b94a1551a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-apricot-chicken-with-mint-pesto-363323.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "1. Preheat the oven to 375\u00b0F. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.",
+        "2. In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.",
+        "3. On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.",
+        "4. Heat the oil in a large ovenproof nonstick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side.",
+        "1. In a food processor, combine the mint and almonds; process until finely chopped.",
+        "2. With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving."
+    ],
+    "ingredients": [
+        "4 boneless, skinless chicken breast halves (6 ounces each)",
+        "1/2 cup sliced almonds",
+        "2 ounces goat cheese",
+        "4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)",
+        "Coarse salt and fresh ground pepper",
+        "1/3 cup plain breadcrumbs",
+        "1 large egg, lightly beaten",
+        "1 tablespoon olive oil",
+        "Mint Pesto (recipe below)",
+        "3 cups lightly packed fresh mint",
+        "1/4 cup sliced almonds",
+        "1/2 cup extra-virgin olive oil",
+        "Coarse salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Nut",
+        "Poultry",
+        "Saut\u00e9",
+        "Dinner",
+        "Dried Fruit",
+        "Mint",
+        "Tree Nut",
+        "Almond",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Almond-Apricot Chicken with Mint Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-apricot-chicken-with-mint-pesto-363323"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-banana-chocolate-muffins.json b/serverless-fleets/data/input/inferencing/recipes/almond-banana-chocolate-muffins.json
new file mode 100644
index 000000000..ee959dd36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-banana-chocolate-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.",
+        "Prepare muffins according to package instructions using water, eggs and oil, but use only  1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce.  Stir in banana,  3/4 cup almonds and chocolate.   Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.",
+        "Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack.  Store air tight at room temperature for up to 4 days."
+    ],
+    "ingredients": [
+        "1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury\u00ae brand",
+        "1 cup water",
+        "2 eggs",
+        "1/4 cup vegetable oil",
+        "1/4 cup cinnamon-flavored applesauce",
+        "1 medium banana, diced",
+        "1 cup sliced California Almonds, divided",
+        "3/4 cup semi-sweet chocolate chips or chopped dark chocolate"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Banana Chocolate Muffins",
+    "url": "http://allrecipes.com/recipe/178923/almond-banana-chocolate-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-bark-drop-cookies.json b/serverless-fleets/data/input/inferencing/recipes/almond-bark-drop-cookies.json
new file mode 100644
index 000000000..e49c39db4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-bark-drop-cookies.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a microwave oven or over a double boiler, melt the white confectioners' coating, stirring frequently until smooth. Remove from heat. Stir in peanut butter until well blended. Fold in the peanuts crisp rice cereal and marshmallows. Drop by heaping spoonfuls onto waxed paper lined baking sheets.",
+        "Chill until set. Store in refrigerator."
+    ],
+    "ingredients": [
+        "2 pounds white confectioners' coating",
+        "1 cup peanut butter",
+        "2 cups dry-roasted peanuts",
+        "3 cups crisp rice cereal",
+        "2 cups miniature marshmallows"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Bark Drop Cookies",
+    "url": "http://allrecipes.com/recipe/20121/almond-bark-drop-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-bark-snacker.json b/serverless-fleets/data/input/inferencing/recipes/almond-bark-snacker.json
new file mode 100644
index 000000000..4db181612
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-bark-snacker.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely before serving."
+    ],
+    "ingredients": [
+        "1 pound white candy coating, melted",
+        "1 cup peanut butter",
+        "3 cups crispy rice cereal",
+        "1 (16 ounce) package miniature marshmallows",
+        "1 cup chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Bark Snacker",
+    "url": "http://allrecipes.com/recipe/161092/almond-bark-snacker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-barley-porridge-with-fruit-51259500.json b/serverless-fleets/data/input/inferencing/recipes/almond-barley-porridge-with-fruit-51259500.json
new file mode 100644
index 000000000..8da1b68c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-barley-porridge-with-fruit-51259500.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Bring sugar, 1/2 cup cherries, and 1 1/2 cups water to a simmer in a small saucepan over medium-low heat. Cook, stirring often and mashing fruit, until cherries start to fall apart, 15\u201320 minutes. Add remaining 1/4 cup cherries and cook, stirring, until plumped, 5\u20138 minutes. Let cool. Cover and chill if making ahead (up to 1 week), but bring to room temperature before serving.",
+        "Preheat oven to 350\u00b0. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5\u20137 minutes. Let cool.",
+        "Combine milk, barley, and salt in a medium saucepan. Scrape in vanilla seeds and add pod. Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40\u201350 minutes.",
+        "Add white chocolate and sugar off heat, stirring to melt chocolate and dis\u2013 solve sugar. Let cool. Remove vanilla pod.",
+        "Whisk cream in a large bowl to soft peaks. Fold into porridge in 2 additions; stir in half of almonds. Serve topped with compote and remaining almonds."
+    ],
+    "ingredients": [
+        "1/2 cup sugar",
+        "3/4 cup dried cherries, divided",
+        "1/2 cup sliced blanched almonds, divided",
+        "4 cups whole milk",
+        "3/4 cup pearl barley",
+        "1/2 teaspoons kosher salt",
+        "1 vanilla bean, split lengthwise",
+        "3 ounces white chocolate, chopped",
+        "3 tablespoons sugar",
+        "1 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Dessert",
+        "Kid-Friendly",
+        "Barley",
+        "Fall",
+        "Winter"
+    ],
+    "title": "Almond-Barley Porridge with Fruit",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-barley-porridge-with-fruit-51259500"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-bars-i.json b/serverless-fleets/data/input/inferencing/recipes/almond-bars-i.json
new file mode 100644
index 000000000..af3c21a93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-bars-i.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a medium bowl, stir together the flour, 1/2 cup sugar and salt. Make a well in the center and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended. Press dough into an unprepared 9x9 inch baking pan.",
+        "Bake 15 to 20 minutes in the preheated oven. When the crust cools a little bit, spread with the jam or jelly, and set aside.",
+        "In a clean bowl, whip the egg whites until they reach soft peaks. Gradually add the remaining 1/4 cup of sugar, then the almond extract. Continue to whip until the whites hold stiff peaks and sugar is dissolved. Fold in the coconut and spread the mixture over the jam layer. Sprinkle the almonds over the top, and return to the oven.",
+        "Bake for 8 to 10 more minutes until the top is lightly browned. Cool slightly and cut into bars."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1/4 teaspoon salt",
+        "2 egg yolks",
+        "3/4 cup butter",
+        "1/2 cup any flavor fruit jam",
+        "2 egg whites",
+        "1/4 teaspoon almond extract",
+        "1/4 cup white sugar",
+        "1/2 cup flaked coconut",
+        "1/2 cup blanched slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Bars I",
+    "url": "http://allrecipes.com/recipe/15065/almond-bars-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-bars-ii.json b/serverless-fleets/data/input/inferencing/recipes/almond-bars-ii.json
new file mode 100644
index 000000000..d98e672c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-bars-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.",
+        "Break graham crackers into 4 pieces and  arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.",
+        "Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen."
+    ],
+    "ingredients": [
+        "12 graham crackers",
+        "1 cup sliced almonds",
+        "3/4 cup butter",
+        "1 cup brown sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Bars II",
+    "url": "http://allrecipes.com/recipe/20124/almond-bars-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-bear-claws.json b/serverless-fleets/data/input/inferencing/recipes/almond-bear-claws.json
new file mode 100644
index 000000000..d0bcb2780
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-bear-claws.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.",
+        "Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.",
+        "Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.",
+        "Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''.  Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.",
+        "Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving."
+    ],
+    "ingredients": [
+        "1/3 cup almond paste",
+        "2 3/4 cups ground almonds",
+        "1/2 cup white sugar",
+        "1 pinch salt",
+        "2 tablespoons butter",
+        "2 egg whites",
+        "1/2 teaspoon almond extract",
+        "2 teaspoons amaretto liqueur",
+        "3 pounds puff pastry",
+        "1 egg",
+        "1 tablespoon water",
+        "3 tablespoons sliced almonds, for garnish",
+        "3 tablespoons confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Bear Claws",
+    "url": "http://allrecipes.com/recipe/159901/almond-bear-claws/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-berry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/almond-berry-smoothie.json
new file mode 100644
index 000000000..e18a81bf5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-berry-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine blueberries, banana, almond milk, and almond butter in a blender; blend until smooth, adding water for a thinner smoothie."
+    ],
+    "ingredients": [
+        "1 cup frozen blueberries",
+        "1 banana",
+        "1/2 cup almond milk",
+        "1 tablespoon almond butter",
+        "water as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Berry Smoothie",
+    "url": "http://allrecipes.com/recipe/246613/almond-berry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-blueberry-oatmeal-de-lites.json b/serverless-fleets/data/input/inferencing/recipes/almond-blueberry-oatmeal-de-lites.json
new file mode 100644
index 000000000..38155630e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-blueberry-oatmeal-de-lites.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Beat butter, sucralose sweetener, and brown sugar replacement together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat last egg into mixture along with milk and vanilla extract.",
+        "Mix flour, baking soda, and salt together in a bowl; add to butter mixture and beat. Fold oats, blueberries, and sliced almonds into the dough.",
+        "Heat baking sheets in preheated oven until slightly warmed.",
+        "Drop dough by rounded teaspoonful two inches apart onto warmed baking sheets.",
+        "Bake in preheated oven until edges start to turn golden brown, 13 to 15 minutes. Let cookies cool on baking sheet for five minutes before removing to wire cooling racks to cool completely."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1280718.jpg",
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 cup granular no-calorie sucralose sweetener (such as Splenda\u00ae)",
+        "\u00bd cup brown sugar replacement (such as Splenda\u00ae Brown Sugar Blend)",
+        "2  eggs",
+        "2 tablespoons milk",
+        "1\u2009\u00bd teaspoons vanilla extract",
+        "1\u2009\u00bd cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "\u00bd teaspoon salt",
+        "4 cups whole oats",
+        "1 cup blueberries",
+        "\u00bd cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond-Blueberry Oatmeal De-lites",
+    "url": "http://allrecipes.com/recipe/238323/almond-blueberry-oatmeal-de-lites/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-bread-pudding-with-salted-caramel-sauce-51140830.json b/serverless-fleets/data/input/inferencing/recipes/almond-bread-pudding-with-salted-caramel-sauce-51140830.json
new file mode 100644
index 000000000..5102ced11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-bread-pudding-with-salted-caramel-sauce-51140830.json
@@ -0,0 +1,59 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Spread out almonds on a rimmed baking sheet; toast, tossing halfway through, until beginning to brown, 12-15 minutes. Let cool.",
+        "Transfer cooled almonds to a food processor. Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter. Set aside.",
+        "Whisk sugar, cream of tartar, and 3 tablespoons water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.",
+        "Remove caramel from heat; carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl. DO AHEAD: Caramel sauce can be made 2 weeks ahead. Let cool completely, cover, and chill. Rewarm before using.",
+        "Combine half-and-half and cream in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat; remove from heat.",
+        "Whisk egg yolks, eggs, sugar, and salt in a medium bowl to blend. Gradually whisk hot cream mixture into egg mixture. Cover custard with plastic wrap and let stand for 30 minutes for flavors to meld. Strain custard into a large bowl; discard vanilla bean.",
+        "Preheat oven to 350\u00b0F. Butter cake pan; set aside. Using biscuit cutter, cut out circles from each slice of bread, reserving scraps. Arrange bread scraps in pan in an even layer and press lightly to compact.",
+        "Spread each bread round with almond butter (you will have a little left over; save to spread on toast for breakfast). Place all but 1 bread round almond butter side down in pan (on top of scraps), overlapping slightly to create a shingled circle. Place the last round in the center (bread will come about 3/4\"-1\" above rim of pan).",
+        "Pour custard evenly over bread. Sprinkle with almonds and raw sugar.",
+        "Place cake pan in a large roasting pan. Pour hot water into roasting pan to come halfway up the sides of cake pan. Cover roasting pan with foil, tenting slightly in center if needed to avoid touching bread.",
+        "Bake pudding until top no longer jiggles but center is not quite set, 25-30 minutes. Remove foil from pan and increase oven temperature to 375\u00b0F. Bake pudding until custard is set in the center and top is golden brown and crisp, about 25 minutes longer.",
+        "Remove cake pan from roasting pan. Let cool slightly. Dust pudding with powdered sugar. Slice into wedges. Place on plates, drizzle caramel sauce over and top with a dollop of cr\u00e8me fra\u00eeche."
+    ],
+    "ingredients": [
+        "1 cup whole blanched almonds",
+        "1 tablespoon unsalted butter, room temperature",
+        "1/4 teaspoon almond extract (optional)",
+        "1/4 teaspoon kosher salt",
+        "1 cup sugar",
+        "1/8 teaspoon cream of tartar",
+        "1/4 cup (1/2 stick) unsalted butter, cut into pieces",
+        "1/2 cup heavy cream",
+        "1 teaspoon kosher salt",
+        "1 1/4 cups half-and-half",
+        "1 1/4 cups heavy cream",
+        "1/2 vanilla bean, split lengthwise",
+        "4 large egg yolks",
+        "3 large eggs",
+        "3/4 cup sugar",
+        "1/4 teaspoon kosher salt",
+        "Unsalted butter (for coating cake pan)",
+        "1 1-pound loaf brioche or challah, crust removed and discarded, cut into 3/4\"-thick slices (10-12 slices)",
+        "3 tablespoons sliced almonds",
+        "2 tablespoons raw sugar",
+        "Powdered sugar",
+        "Cr\u00e8me fra\u00eeche",
+        "Special equipment: An 8\"-diameter cake pan with 2\"-high sides and a 3\" biscuit cutter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Almond",
+        "Christmas Eve",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Bread Pudding with Salted Caramel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-bread-pudding-with-salted-caramel-sauce-51140830"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-brittle.json b/serverless-fleets/data/input/inferencing/recipes/almond-brittle.json
new file mode 100644
index 000000000..15e2d3e71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-brittle.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Line a baking sheet with waxed paper.",
+        "Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.",
+        "Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup almonds",
+        "1/2 cup white sugar",
+        "1 teaspoon light corn syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Brittle",
+    "url": "http://allrecipes.com/recipe/235506/almond-brittle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-brown-betty.json b/serverless-fleets/data/input/inferencing/recipes/almond-brown-betty.json
new file mode 100644
index 000000000..c4f47963a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-brown-betty.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Toast slices of bread and cut into cubes. Place in a large bowl. Add brown sugar, graham crackers, almonds, cinnamon, nutmeg, and salt; mix to combine.",
+        "Heat butter in a small saucepan over low heat until melted, about 3 minutes. Stir in almond extract.",
+        "Spread half the apples and pear in the bottom of a 9-inch baking dish. Top with 1/2 of the bread mixture. Drizzle 1/2 of the butter mixture on top. Repeat layers once more with remaining ingredients.",
+        "Bake in the preheated oven until apples are soft and bread topping is crunchy, about 1 hour."
+    ],
+    "ingredients": [
+        "5 slices bread",
+        "3/4 cup brown sugar",
+        "1/2 cup crushed graham crackers",
+        "1/2 cup sliced almonds",
+        "1 tablespoon ground cinnamon",
+        "2 teaspoons ground nutmeg",
+        "1 teaspoon salt",
+        "1/2 cup butter",
+        "1/2 teaspoon almond extract",
+        "5 apples, peeled and cubed, or more to taste",
+        "1 pear, peeled and cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Brown Betty",
+    "url": "http://allrecipes.com/recipe/246703/almond-brown-betty/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-brown-butter-14076.json b/serverless-fleets/data/input/inferencing/recipes/almond-brown-butter-14076.json
new file mode 100644
index 000000000..bf1fc8600
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-brown-butter-14076.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Pour butter through a sieve lined with a dampened paper towel into a bowl and discard solids. In a small skillet heat brown butter, almonds, and lemon juice until heated through.",
+        "Serve sauce over fish, chicken, rice, or vegetables such as asparagus, broccoli, or green beans."
+    ],
+    "ingredients": [
+        "5 tablespoons unsalted butter",
+        "1/3 cup sliced blanched almonds, toasted",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Dairy",
+        "Nut",
+        "Quick & Easy",
+        "Almond",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Almond Brown Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-brown-butter-14076"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-brownie-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/almond-brownie-bread-pudding.json
new file mode 100644
index 000000000..74eaca163
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-brownie-bread-pudding.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 325 degrees F (165 degrees C).  Lightly butter one 2 quart baking dish.",
+        "Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).  Do not overheat or chocolate will scorch. Set aside.",
+        "Place brownie chunks into prepared baking dish.  Beat the eggs in a large bowl.  Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds.  Pour milk mixture over brownie cubes and sprinkle with the remaining almonds.  Bake until a knife inserted into the center comes out clean, about 45 minutes."
+    ],
+    "ingredients": [
+        "4 (1 ounce) squares semisweet chocolate, chopped",
+        "2 cups prepared brownies, cubed",
+        "1 1/2 cups milk",
+        "1/3 cup brown sugar",
+        "1/3 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "3/4 cup chopped almonds, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Brownie Bread Pudding",
+    "url": "http://allrecipes.com/recipe/56917/almond-brownie-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-and-banana-oatmeal-cook.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-and-banana-oatmeal-cook.json
new file mode 100644
index 000000000..d4d105c27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-and-banana-oatmeal-cook.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.",
+        "Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.",
+        "Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.",
+        "Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 ripe bananas",
+        "2 cups rolled oats",
+        "1/3 cup unsweetened vanilla-flavored almond milk",
+        "2 tablespoons almond butter",
+        "1 teaspoon vanilla extract",
+        "1/8 teaspoon pumpkin pie spice",
+        "1 pinch salt",
+        "2 tablespoons sliced almonds, or to taste (optional)",
+        "1 1/2 tablespoons turbinado sugar, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter and Banana Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/255889/almond-butter-and-banana-oatmeal-cook/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-and-blueberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-and-blueberry-smoothie.json
new file mode 100644
index 000000000..171ef291b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-and-blueberry-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend almond milk, blueberries, ice cubes, vanilla protein powder, almond butter, and chia seeds in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup almond milk",
+        "1 cup blueberries",
+        "4 ice cubes, or more to taste",
+        "1 scoop vanilla protein powder",
+        "1 tablespoon almond butter, or more to taste",
+        "1 tablespoon chia seeds, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter and Blueberry Smoothie",
+    "url": "http://allrecipes.com/recipe/238528/almond-butter-and-blueberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-and-finger-bananas-on-fruit-bread-239169.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-and-finger-bananas-on-fruit-bread-239169.json
new file mode 100644
index 000000000..29b745460
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-and-finger-bananas-on-fruit-bread-239169.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Spread a thick layer of the almond butter over each bread slice. Top with the banana slices and serve open-faced."
+    ],
+    "ingredients": [
+        "3 tablespoons roasted almond butter",
+        "2 slices banana or cranberry bread",
+        "1 1/2 finger bananas (or 1/2 regular banana), peeled and sliced lengthwise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "No-Cook",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Banana",
+        "Almond",
+        "Cookie"
+    ],
+    "title": "Almond Butter and Finger Bananas on Fruit Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-butter-and-finger-bananas-on-fruit-bread-239169"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-blossoms.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-blossoms.json
new file mode 100644
index 000000000..df0eab0fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-blossoms.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat butter and almond butter in a large mixing bowl with an electric mixer on medium-high speed until creamy, about 30 seconds. Beat in 1/2 cup sugar, brown sugar, baking soda, cream of tartar, and salt until thoroughly combined. Beat egg, milk, and vanilla extract into moist ingredients.",
+        "Beat whole wheat flour and as much of the all-purpose flour as the mixer can handle; stir remaining flour into dough.",
+        "Combine 3 tablespoons sugar with ground almonds in a shallow bowl. Pinch off dough and roll into 1-inch balls; roll balls in almond-sugar mixture. Place cookies 2 inches apart on ungreased baking sheets.",
+        "Bake in the preheated oven until edges are firm and tops are cracked, 8 to 10 minutes. Immediately press a chocolate almond kiss into middle of each cookie; let cool."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup almond butter",
+        "1/2 cup white sugar",
+        "1/2 cup packed brown sugar",
+        "3/4 teaspoon baking soda",
+        "1/2 teaspoon cream of tartar",
+        "1/4 teaspoon salt",
+        "1 egg",
+        "2 tablespoons milk",
+        "1/2 teaspoon vanilla extract",
+        "1 cup whole wheat flour",
+        "1 cup all-purpose flour",
+        "3 tablespoons white sugar",
+        "2 tablespoons ground almonds",
+        "48 milk chocolate candy kisses with almond, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter Blossoms",
+    "url": "http://allrecipes.com/recipe/230521/almond-butter-blossoms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-cookies-with-toffee.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-cookies-with-toffee.json
new file mode 100644
index 000000000..0d95663c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-cookies-with-toffee.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined.",
+        "Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.",
+        "Bake in preheated oven until golden brown, 8 to 12 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup brown sugar",
+        "1/2 cup granular sucrolose sweetener (such as Splenda\u00ae)",
+        "1 cup unsalted, no sugar added almond butter",
+        "1 large egg",
+        "3 tablespoons milk",
+        "2 tablespoons honey",
+        "1 teaspoon vanilla extract",
+        "3/4 cup all-purpose flour",
+        "1/2 cup whole wheat flour",
+        "1 teaspoon salt",
+        "3/4 teaspoon baking soda",
+        "1 cup toffee baking bits (such as Heath\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter Cookies with Toffee",
+    "url": "http://allrecipes.com/recipe/231551/almond-butter-cookies-with-toffee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-cookies.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-cookies.json
new file mode 100644
index 000000000..5ee616dc9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.",
+        "Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "Cooking spray",
+        "3/4 cup all purpose flour",
+        "1/2 cup whole wheat pastry flour, or regular whole wheat flour",
+        "3/4 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1/4 cup unsalted butter, softened",
+        "3/4 cup smooth, unsalted almond butter",
+        "1/3 cup packed light brown sugar",
+        "1/3 cup granulated sugar",
+        "1/2 teaspoon vanilla extract",
+        "1 egg",
+        "36 raw whole almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter Cookies",
+    "url": "http://allrecipes.com/recipe/215365/almond-butter-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-fudge.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-fudge.json
new file mode 100644
index 000000000..22203f632
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-fudge.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Line 12 muffin cups with paper liners.",
+        "Blend coconut oil, cocoa powder, almond butter, honey, vanilla extract together in a blender or food processor until smooth. Spoon mixture into prepared muffin cups. Refrigerate until set, about 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup coconut oil, melted",
+        "1/2 cup cocoa powder",
+        "1/2 cup almond butter, room temperature",
+        "1/4 cup raw honey",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter Fudge",
+    "url": "http://allrecipes.com/recipe/241219/almond-butter-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-hot-chocolate.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-hot-chocolate.json
new file mode 100644
index 000000000..3ec389000
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-hot-chocolate.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine almond milk, cacao powder, stevia powder, almond butter, and cinnamon in a small pot over medium heat; cook, whisking occasionally, until mixture is hot, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 cup unsweetened almond milk",
+        "1 tablespoon cacao powder",
+        "2 packets stevia powder",
+        "1 1/2 teaspoons almond butter",
+        "1 pinch ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter Hot Chocolate",
+    "url": "http://allrecipes.com/recipe/256439/almond-butter-hot-chocolate/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-icing.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-icing.json
new file mode 100644
index 000000000..8ff83cddd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-icing.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Cream together the shortening and the butter, add the almond extract and beat until fluffy.",
+        "Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "1 cup butter",
+        "5 cups sifted confectioners' sugar",
+        "4 1/2 tablespoons milk",
+        "1 1/2 teaspoons almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter Icing",
+    "url": "http://allrecipes.com/recipe/11152/almond-butter-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-oatmeal-energy-bites-wi.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-oatmeal-energy-bites-wi.json
new file mode 100644
index 000000000..b9f88524d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-oatmeal-energy-bites-wi.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Microwave almond butter in a microwave-safe bowl until softened, about 45 seconds. Stir the softened almond butter until smooth; add honey and mix until smooth and creamy. Stir oats, quinoa flakes, cocoa powder, and salt into butter mixture.",
+        "Stir coconut, ground flax seeds, hemp seeds, walnuts, and cranberries into oat mixture. Knead dough by hand until well blended.",
+        "Shape small, bite-sized squares out of the dough, about 2 teaspoonfuls each, and place on a serving dish. Refrigerate until serving."
+    ],
+    "ingredients": [
+        "1 cup almond butter",
+        "1/2 cup honey",
+        "1 1/4 cups rolled oats, ground",
+        "1/4 cup quinoa flakes",
+        "1/4 cup unsweetened cocoa powder",
+        "1 pinch salt, or to taste (optional)",
+        "1/4 cup shredded unsweetened coconut",
+        "2 tablespoons ground flax seeds",
+        "2 tablespoons hemp seeds",
+        "1/4 cup walnuts, finely chopped",
+        "1/4 cup dried sweetened cranberries, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter Oatmeal Energy Bites With Mix-Ins",
+    "url": "http://allrecipes.com/recipe/245150/almond-butter-oatmeal-energy-bites-wi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter-smoothie.json
new file mode 100644
index 000000000..85136f7a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend almond milk, bananas, dates, almond butter, cinnamon, flax seeds, and nutmeg together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 1/2 cups almond milk",
+        "2 peeled bananas, frozen",
+        "4 pitted dates",
+        "5 tablespoons almond butter",
+        "1 tablespoon ground cinnamon",
+        "1 tablespoon flax seeds",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter Smoothie",
+    "url": "http://allrecipes.com/recipe/244418/almond-butter-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-butter.json b/serverless-fleets/data/input/inferencing/recipes/almond-butter.json
new file mode 100644
index 000000000..b509a4114
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-butter.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container."
+    ],
+    "ingredients": [
+        "1 cup toasted almonds",
+        "2 teaspoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Butter",
+    "url": "http://allrecipes.com/recipe/145449/almond-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-buttercrunch-candy-i.json b/serverless-fleets/data/input/inferencing/recipes/almond-buttercrunch-candy-i.json
new file mode 100644
index 000000000..575919912
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-buttercrunch-candy-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.",
+        "Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.",
+        "In a large heavy saucepan over medium-high heat, combine butter and brown sugar.  Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.  Immediately remove from heat.  Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.",
+        "Sprinkle remaining package of chocolate chips over the almond layer.  The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly.  Sprinkle remaining 1/4 cup almonds over chocolate.",
+        "Cut into squares, or allow to harden in a solid sheet and break it apart like brittle.  Cool completely before removing from pan."
+    ],
+    "ingredients": [
+        "2 (11.5 ounce) packages milk chocolate chips, divided",
+        "2 cups butter",
+        "1 pound brown sugar",
+        "1 cup blanched slivered almonds, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Buttercrunch Candy I",
+    "url": "http://allrecipes.com/recipe/22592/almond-buttercrunch-candy-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-buttercrunch-candy-ii.json b/serverless-fleets/data/input/inferencing/recipes/almond-buttercrunch-candy-ii.json
new file mode 100644
index 000000000..753e87bd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-buttercrunch-candy-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Grease a 9x13 inch baking pan with butter. Spread the crushed nuts evenly in the greased pan.",
+        "In a medium saucepan melt the butter and sugar.  Let it cook, stirring constantly, for five minutes until it is brown and almost smoking. Pour the mixture into the pan over the nuts. Immediately sprinkle the chocolate chips over the top of the mixture so they will melt and spread the melted chocolate over the mixture. Sprinkle additional ground nuts on top if you wish.  Let the candy cool before cutting it into bars."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "2 cups crushed almonds",
+        "1 1/4 cups white sugar",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Buttercrunch Candy II",
+    "url": "http://allrecipes.com/recipe/18373/almond-buttercrunch-candy-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-buttercrunch.json b/serverless-fleets/data/input/inferencing/recipes/almond-buttercrunch.json
new file mode 100644
index 000000000..81c986594
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-buttercrunch.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake.  Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.",
+        "Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.",
+        "Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "2 cups white sugar",
+        "1 cup chopped almonds",
+        "2 cups milk chocolate chips",
+        "1/2 cup finely chopped almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Buttercrunch",
+    "url": "http://allrecipes.com/recipe/15538/almond-buttercrunch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cake-with-berries-109468.json b/serverless-fleets/data/input/inferencing/recipes/almond-cake-with-berries-109468.json
new file mode 100644
index 000000000..a5c1b1bf5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cake-with-berries-109468.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 400\u00b0F. Generously butter a 9- by 2 inch round cake pan and dust with flour, knocking out excess.",
+        "Pulse almonds with 1/3 cup sugar in a food processor until finely ground. Transfer almond sugar to a large bowl and add yolks, flour (1/2 cup), milk, vanilla, and salt, whisking until combined (batter will be thick).",
+        "Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/3 cup sugar, a little at a time, beating at medium speed, then beat at high speed until whites hold stiff, glossy peaks.",
+        "Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.",
+        "Pour batter into cake pan and bake until cake is springy to the touch and a wooden pick or skewer inserted in center comes out clean, 18 to 20 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool 10 minutes.",
+        "Bring water and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Cool syrup 20 minutes, then stir in lemon juice and almond extract. Gently stir in berries.",
+        "Arrange cake, right side up, on a plate and spoon berries over top, then slowly pour fruit syrup evenly over cake. Dust with confectioners sugar if desired."
+    ],
+    "ingredients": [
+        "Butter for greasing pan",
+        "1/2 cup all-purpose flour plus additional for dusting pan",
+        "1 cup sliced almonds (preferably with skins; 3 1/2 oz)",
+        "2/3 cup sugar",
+        "4 large egg yolks",
+        "3 tablespoons whole milk",
+        "3/4 teaspoon vanilla",
+        "1/4 teaspoon salt",
+        "2 large egg whites",
+        "1/3 cup water",
+        "1/4 cup sugar",
+        "1 tablespoon fresh lemon juice",
+        "1/8 teaspoon almond extract",
+        "2 cups blackberries (9 oz)",
+        "1 cup raspberries (4 1/2 oz)",
+        "Garnish: confectioners sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Blackberry",
+        "Raspberry",
+        "Almond",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Cake with Berries",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cake-with-berries-109468"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cake-with-kirsch-cream-and-lingonberry-preserves-105922.json b/serverless-fleets/data/input/inferencing/recipes/almond-cake-with-kirsch-cream-and-lingonberry-preserves-105922.json
new file mode 100644
index 000000000..90fde5299
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cake-with-kirsch-cream-and-lingonberry-preserves-105922.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Butter pan generously and dust with flour, knocking out excess.",
+        "Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.",
+        "Pour batter into tube pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.",
+        "Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.",
+        "Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.",
+        "Serve cake with kirsch cream and lingonberry preserves."
+    ],
+    "ingredients": [
+        "7 oz almond paste (not marzipan)",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "2 sticks (1 cup) unsalted butter, softened",
+        "1 1/2 cups sugar",
+        "1 teaspoon vanilla",
+        "8 large eggs at room temperature",
+        "1 1/2 cups chilled heavy cream",
+        "2 tablespoons kirsch",
+        "1 cup lingonberry preserves",
+        "Special equipment: an 11- by 2 1/2-inch (12-cup) springform tube pan with a decorative bottom, or a 9- by 4-inch (14-cup) tube pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Berry",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Almond",
+        "Winter",
+        "Lingonberry",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Cake with Kirsch Cream and Lingonberry Preserves",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cake-with-kirsch-cream-and-lingonberry-preserves-105922"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cake-with-roasted-pineapple-and-vanilla-cream-231448.json b/serverless-fleets/data/input/inferencing/recipes/almond-cake-with-roasted-pineapple-and-vanilla-cream-231448.json
new file mode 100644
index 000000000..a5ee6815c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cake-with-roasted-pineapple-and-vanilla-cream-231448.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour 9x5x3-inch metal loaf pan. Finely grind almonds with flour, baking soda, and salt in processor. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in eggs, 1 at a time, just to blend. Stir in sour cream, lemon peel, and almond extract. Stir in flour mixture just until blended. Transfer batter to prepared pan; smooth top.",
+        "Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool on rack 15 minutes; turn out cake. (Can be made 1 day ahead. Cool completely. Wrap in plastic and store at room temperature. Rewarm unwrapped cake slightly in microwave.)",
+        "Whisk all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)",
+        "Preheat oven to 375\u00b0F. Place pineapple in 13x9x2-inch glass baking dish. Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. Pour juice mixture over pineapple. Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning, about 1 hour 15 minutes. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm in 375\u00b0F oven for 10 minutes before continuing.)",
+        "Cut warm pineapple crosswise into 1/3-inch-thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 plates. Spoon pineapple and juices atop cake, top with vanilla cream, and serve."
+    ],
+    "ingredients": [
+        "1/4 cup blanched slivered almonds",
+        "3/4 cup plus 2 tablespoons all purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup sugar",
+        "6 tablespoons (3/4 stick) unsalted butter, room temperature",
+        "2 large eggs",
+        "6 tablespoons sour cream",
+        "1/2 teaspoon grated lemon peel",
+        "1/4 teaspoon almond extract",
+        "1 8-ounce container cr\u00e8me fra\u00eeche or sour cream",
+        "2 tablespoons powdered sugar",
+        "1 1/4 teaspoons vanilla extract",
+        "1 4 1/2-pound pineapple, peeled, quartered lengthwise, cored",
+        "1/3 cup (packed) dark brown sugar",
+        "1/3 cup (or more) pineapple juice",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Roast",
+        "Mother's Day",
+        "Pineapple",
+        "Almond",
+        "Fall",
+        "Winter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Cake with Roasted Pineapple and Vanilla Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cake-with-roasted-pineapple-and-vanilla-cream-231448"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cakes-237677.json b/serverless-fleets/data/input/inferencing/recipes/almond-cakes-237677.json
new file mode 100644
index 000000000..de0ca48ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cakes-237677.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Put oven rack in upper third of oven and preheat oven to 400\u00b0F. Brush molds with melted butter and lightly dust with flour, knocking out excess flour.",
+        "Stir together flour (3 tablespoons) and salt in a small bowl.",
+        "Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined.",
+        "Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan).",
+        "Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving."
+    ],
+    "ingredients": [
+        "3 tablespoons unsalted butter, softened, plus 1/2 tablespoon, melted",
+        "3 tablespoons all-purpose flour plus additional for dusting molds",
+        "1/8 teaspoon salt",
+        "1/4 cup granulated sugar",
+        "2 tablespoons almond paste (not marzipan; 1 ounce)",
+        "1/4 teaspoon pure vanilla extract",
+        "1 large egg",
+        "Confectioners sugar for dusting",
+        "Special equipment: 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Egg",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Almond",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Cakes",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cakes-237677"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cakes-with-chocolate-passion-fruit-sauce-351235.json b/serverless-fleets/data/input/inferencing/recipes/almond-cakes-with-chocolate-passion-fruit-sauce-351235.json
new file mode 100644
index 000000000..e971df8a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cakes-with-chocolate-passion-fruit-sauce-351235.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour ramekins.",
+        "In food processor, process almond paste and sugar until mixture resembles fine sand, 10 to 15 seconds. Transfer to bowl of stand mixer fitted with paddle attachment, then add butter and beat until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down bowl as necessary, about 1 minute. Add vanilla and beat until incorporated, about 30 seconds.",
+        "In small bowl, whisk together flour, baking powder, and salt. Sift over almond paste mixture, then mix until incorporated, about 30 seconds.",
+        "Divide batter among prepared ramekins, smoothing tops. Transfer to baking sheet and bake until cakes are golden brown and springy to touch, about 30 minutes. Transfer to rack to cool while making sauce. (Cakes can be baked ahead, removed from ramekins, and frozen, wrapped tightly in plastic wrap, up to 1 week. Allow 4 hours for cakes to thaw at room temperature. To rewarm, place on parchment-paper-lined baking sheet and bake at 350\u00b0F for 10 minutes.)",
+        "Transfer chopped chocolate to small bowl.",
+        "In small saucepan over moderate heat, stir together cream and passion fruit juice. Bring to boil, then pour over chocolate and let stand 30 seconds. Using heat-proof silicone spatula, stir until smooth, about 30 seconds. Cover with plastic wrap and keep warm.",
+        "Pour about 2 tablespoons sauce into center of each plate.",
+        "Run small, thin knife around inner edge of 1 ramekin, then invert onto palm of hand and, using other palm, smack bottom of ramekin to release cake. Transfer cake to rack and sift confectioners' sugar over, then transfer to prepared plate. Unmold remaining cakes in same manner. Serve immediately."
+    ],
+    "ingredients": [
+        "4 ounces almond paste (not marzipan)",
+        "1/2 cup sugar",
+        "8 tablespoons (1 stick) unsalted butter, room temperature",
+        "3 large eggs, room temperature",
+        "1/2 teaspoon pure vanilla extract",
+        "1/2 cup all-purpose flour",
+        "3/4 teaspoon baking powder",
+        "1/4 teaspoon kosher salt",
+        "Confectioners' sugar for dusting",
+        "5 ounces good-quality bittersweet chocolate, finely chopped",
+        "1/4 cup heavy cream",
+        "1/4 cup passion fruit juice, such as Lo\u00f3za Passion Fruit Nectar",
+        "Special equipment: 6 (1/2-cup) ramekins, food processor, stand mixer with paddle attachment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Food Processor",
+        "Mixer",
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Valentine's Day",
+        "Almond",
+        "Passion Fruit",
+        "Ramekin",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Cakes with Chocolate Passion-Fruit Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cakes-with-chocolate-passion-fruit-sauce-351235"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-carrots.json b/serverless-fleets/data/input/inferencing/recipes/almond-carrots.json
new file mode 100644
index 000000000..c0b09fe3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-carrots.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.",
+        "In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.",
+        "Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold."
+    ],
+    "ingredients": [
+        "2 pounds carrots, sliced",
+        "1 small onion, thinly sliced",
+        "1 small green bell pepper, cut into thin strips",
+        "1/2 cup vegetable oil",
+        "1/2 cup white sugar",
+        "1/4 cup distilled white vinegar",
+        "2 teaspoons almond extract",
+        "1 teaspoon dried basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Carrots",
+    "url": "http://allrecipes.com/recipe/34915/almond-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cheddar-appetizers.json b/serverless-fleets/data/input/inferencing/recipes/almond-cheddar-appetizers.json
new file mode 100644
index 000000000..56f80d273
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cheddar-appetizers.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Mix mayonnaise, Cheddar cheese, almonds, bacon, green onions, and Worcestershire sauce in a bowl. Spread the mixture onto bread slices and arrange slices onto a baking sheet.",
+        "Bake in preheated oven until the topping begins to brown, 8 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "1 cup shredded aged Cheddar cheese",
+        "3/4 cup finely chopped slivered almonds",
+        "6 slices crisply cooked bacon, crumbled",
+        "2 green onions, finely chopped, or more to taste",
+        "2 teaspoons Worcestershire sauce",
+        "1 loaf baguette, cut into 1- to 2-inch slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Cheddar Appetizers",
+    "url": "http://allrecipes.com/recipe/236424/almond-cheddar-appetizers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cheesecake-with-sour-cream-and-blackberries-100969.json b/serverless-fleets/data/input/inferencing/recipes/almond-cheesecake-with-sour-cream-and-blackberries-100969.json
new file mode 100644
index 000000000..e70374266
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cheesecake-with-sour-cream-and-blackberries-100969.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Set aside 1/2 cup (packed) almond paste for filling. Combine remaining almond paste, graham crackers and almonds in processor and grind finely. Add butter; process until moist crumbs form. Press over bottom and 2 inches up sides of 9-inch-diameter springform pan. Bake until crust colors, about 10 minutes. Cool.",
+        "Wipe out processor. Blend sugar and reserved 1/2 cup almond paste in processor until mixture resembles fine meal, about 1 minute. Add half of cream cheese and process until smooth, about 1 minute. Add remaining cream cheese and process until smooth. Add eggs, cream and almond extract and blend until just combined.",
+        "Pour filling into crust. Bake cake until just set in center and beginning to crack at edges, about 40 minutes. Cool 10 minutes. Maintain oven temperature.",
+        "Mix sour cream and 1 tablespoon sugar in small bowl; spoon over hot cake. Bake 3 minutes. Chill cake uncovered until cold, about 1 1/2 hours.",
+        "Mix remaining 2 tablespoons plus 1/2 cup sugar and reserved berry juices in heavy small saucepan. Sprinkle 1 1/2 teaspoons gelatin over. Let stand 15 minutes. Stir mixture over low heat until sugar and gelatin dissolve (do not boil). Pour into medium bowl; mix in berries. Refrigerate berry topping until cold and beginning to set, stirring occasionally, about 1 1/2 hours.",
+        "Spoon berry topping over chilled cake. Refrigerate until topping is set, at least 3 hours and up to 1 day."
+    ],
+    "ingredients": [
+        "1 7-ounce tube almond paste",
+        "6 whole graham crackers (about 3 ounces), broken up",
+        "1/2 cup whole almonds (about 2 1/2 ounces), toasted, cooled",
+        "1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces",
+        "1/2 cup sugar",
+        "2 8-ounce packages cream cheese, cut into 1-inch pieces, room temperature",
+        "3 large eggs",
+        "1/2 cup whipping cream",
+        "1/4 teaspoon almond extract",
+        "1 cup sour cream",
+        "3 tablespoons plus 1/2 cup sugar",
+        "1 pound frozen unsweetened blackberries, thawed, drained, juices reserved",
+        "1 1/2 teaspoons unflavored gelatin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Berry",
+        "Dairy",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Blackberry",
+        "Almond",
+        "Spring",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Almond Cheesecake with Sour Cream and Blackberries",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cheesecake-with-sour-cream-and-blackberries-100969"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cherry-chocolate-bark-369109.json b/serverless-fleets/data/input/inferencing/recipes/almond-cherry-chocolate-bark-369109.json
new file mode 100644
index 000000000..162126b83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cherry-chocolate-bark-369109.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oven to 350\u00b0F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces."
+    ],
+    "ingredients": [
+        "3/4 cup whole skin-on almonds",
+        "12 ounces dark chocolate (60 percent to 70 percent cocoa)",
+        "1/2 teaspoon pure vanilla extract",
+        "toasted almonds",
+        "1/3 cup dried tart cherries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Candy",
+        "Chocolate",
+        "Dessert",
+        "Christmas",
+        "Valentine's Day",
+        "Low Cal",
+        "Cherry",
+        "Almond",
+        "Healthy",
+        "Edible Gift",
+        "Christmas Eve",
+        "Party",
+        "Self",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond-Cherry Chocolate Bark",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cherry-chocolate-bark-369109"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cherry-tres-leches-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-cherry-tres-leches-cake.json
new file mode 100644
index 000000000..9f4a2c7ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cherry-tres-leches-cake.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.",
+        "Whisk together the flour, baking powder and salt in a large mixing bowl.",
+        "Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined \u2013 avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.",
+        "Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.",
+        "Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.",
+        "For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.",
+        "Refrigerate for at least 2 hours or until ready to serve."
+    ],
+    "ingredients": [
+        "Cake:",
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 cup unsalted butter, softened",
+        "1 cup granulated sugar",
+        "5 large eggs",
+        "1/2 teaspoon almond extract",
+        "1 (14.5 ounce) can pitted cherries in syrup, thoroughly drained",
+        "Tres Leches Mixture:",
+        "1/4 cup heavy cream",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (12 ounce) can evaporated milk",
+        "Icing:",
+        "1 1/2 cups heavy cream, chilled",
+        "4 tablespoons powdered sugar",
+        "1/4 teaspoon almond extract",
+        "1/4 cup chopped almonds, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Cherry Tres Leches Cake",
+    "url": "http://allrecipes.com/recipe/245885/almond-cherry-tres-leches-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-chia-breakfast-bars.json b/serverless-fleets/data/input/inferencing/recipes/almond-chia-breakfast-bars.json
new file mode 100644
index 000000000..fca56ceaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-chia-breakfast-bars.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine 2 cup water, almonds, and 1 pinch salt together in a bowl; let sit for 8 hours to overnight. Drain and rinse 2 times.",
+        "Blend drained almonds and 2 cups water together in a blender until smooth, about 2 minutes. Transfer to a large bowl.",
+        "Preheat oven to 350 degrees F (175 degrees C). Spray an 11x15-inch baking dish with cooking spray.",
+        "Mix flour, chocolate chips, olive oil, chia seeds, honey, powdered peanut butter, cinnamon, vanilla extract, and 2 teaspoons salt into almond mixture until dough is evenly combined. Transfer dough to the prepared baking dish, leveling dough with a fork or spatula.",
+        "Bake in the preheated oven until cooked through and lightly browned, 30 to 40 minutes. Allow to cool for 10 minutes before cutting into bars."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2503&h=1310&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4497394.jpg",
+    "ingredients": [
+        "4 cups water, divided",
+        "2 cups chopped almonds",
+        "1 pinch salt",
+        "cooking spray",
+        "3 cups all-purpose flour",
+        "\u2154 cup chocolate chips",
+        "\u2154 cup olive oil",
+        "\u2154 cup chia seeds",
+        "\u00bd cup honey",
+        "\u00bd cup powdered peanut butter (such as PB2\u00ae)",
+        "1 tablespoon ground cinnamon",
+        "2 teaspoons vanilla extract",
+        "2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Chia Breakfast Bars",
+    "url": "http://allrecipes.com/recipe/244257/almond-chia-breakfast-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-chicken-casserole-i.json b/serverless-fleets/data/input/inferencing/recipes/almond-chicken-casserole-i.json
new file mode 100644
index 000000000..1d8602bc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-chicken-casserole-i.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.",
+        "In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.",
+        "Bake 35 to 45 minutes in the preheated oven, until lightly browned."
+    ],
+    "ingredients": [
+        "1 1/2 cups uncooked long grain white rice",
+        "3 cups water",
+        "5 cups diced cooked chicken",
+        "1/2 cup mayonnaise",
+        "1/2 cup plain yogurt",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "2 cups chicken broth",
+        "2 tablespoons lemon juice",
+        "3 tablespoons chopped onion",
+        "1 (8 ounce) can water chestnuts",
+        "1 1/2 cups sliced almonds",
+        "1 cup chopped celery",
+        "2 teaspoons ground white pepper",
+        "1 tablespoon salt",
+        "3 cups cornflakes cereal",
+        "1 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Chicken Casserole I",
+    "url": "http://allrecipes.com/recipe/8837/almond-chicken-casserole-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-chicken-casserole-ii.json b/serverless-fleets/data/input/inferencing/recipes/almond-chicken-casserole-ii.json
new file mode 100644
index 000000000..0efc5fdea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-chicken-casserole-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.",
+        "Bake in preheated oven for 45 minutes, until golden brown."
+    ],
+    "ingredients": [
+        "2 cups uncooked long-grain rice",
+        "1/2 tablespoon butter",
+        "4 tablespoons chopped onion",
+        "2 cups diced celery",
+        "3 cups cooked, chopped chicken breast meat",
+        "1 cup mayonnaise",
+        "1 (10.75 ounce) can  condensed cream of chicken soup",
+        "1/2 cup blanched slivered almonds",
+        "1 cup crushed cornflake crumbs",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Chicken Casserole II",
+    "url": "http://allrecipes.com/recipe/24779/almond-chicken-casserole-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/almond-chicken-salad.json
new file mode 100644
index 000000000..759777f50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-chicken-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds.  Set aside.",
+        "In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth.  Pour over salad mixture and toss until coated.  Serve in pita pockets or on a bed of lettuce."
+    ],
+    "ingredients": [
+        "4 green onions, thinly sliced",
+        "1 large carrot, shredded",
+        "1 red bell pepper, cut into 1/2 inch pieces",
+        "1/2 pound sugar snap peas, halved",
+        "2 cups chopped, cooked chicken breast meat",
+        "1/2 cup fresh cilantro leaves",
+        "1/2 cup blanched slivered almonds, toasted",
+        "2 tablespoons white sugar",
+        "2 tablespoons distilled white vinegar",
+        "1 1/2 tablespoons sesame oil",
+        "1 tablespoon teriyaki sauce",
+        "1 tablespoon ground dry mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Chicken Salad",
+    "url": "http://allrecipes.com/recipe/20494/almond-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-and-pistachio-spumoni-351135.json b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-and-pistachio-spumoni-351135.json
new file mode 100644
index 000000000..063d096b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-and-pistachio-spumoni-351135.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring milk to a simmer in a 4-quart heavy saucepan over medium heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.",
+        "Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes. Immediately strain through a fine-mesh sieve into a clean bowl. Divide custard among 3 bowls. To make almond base, whisk 1/2 teaspoon vanilla into 1 bowl; for pistachio base, whisk almond extract and food coloring into another bowl; for chocolate base, whisk cocoa and remaining 1/2 teaspoon vanilla into third bowl.",
+        "Cool to room temperature, stirring occasionally. Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.",
+        "Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown). Fold almonds into vanilla custard, then fold pistachios into green custard. Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours."
+    ],
+    "ingredients": [
+        "6 cups whole milk",
+        "8 large egg yolks",
+        "1 1/4 cups sugar",
+        "1/2 cup cornstarch",
+        "1 teaspoon pure vanilla extract, divided",
+        "1/2 teaspoon pure almond extract",
+        "2 drops green food coloring",
+        "1/2 cup unsweetened cocoa powder (not Dutch-process)",
+        "2/3 cup whole blanched almonds, toasted and coarsely chopped",
+        "1/2 cup unsalted shelled pistachios, toasted and coarsely chopped",
+        "Equipment: an ice cream maker"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Ice Cream Machine",
+        "Chocolate",
+        "Dessert",
+        "Freeze/Chill",
+        "Kid-Friendly",
+        "Frozen Dessert",
+        "Almond",
+        "Pistachio",
+        "Family Reunion",
+        "Gourmet"
+    ],
+    "title": "Almond, Chocolate, and Pistachio Spumoni",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-chocolate-and-pistachio-spumoni-351135"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-chip-pumpkin-bread.json b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-chip-pumpkin-bread.json
new file mode 100644
index 000000000..5c060c6c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-chip-pumpkin-bread.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.",
+        "Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.",
+        "Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour."
+    ],
+    "ingredients": [
+        "1 1/3 cups white sugar",
+        "1 cup canned pumpkin puree",
+        "1/2 cup vegetable oil",
+        "2 eggs",
+        "1 1/2 tablespoons molasses",
+        "1 2/3 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground ginger",
+        "1 cup toasted almond slices, divided",
+        "1/2 cup miniature semisweet chocolate chips, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Chocolate Chip Pumpkin Bread",
+    "url": "http://allrecipes.com/recipe/239279/almond-chocolate-chip-pumpkin-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-coconut-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-coconut-cookies-i.json
new file mode 100644
index 000000000..0930466d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-coconut-cookies-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Beat egg whites until stiff.  Add sugar and vanilla gradually.  Add coconut and flour;  mix well.",
+        "Stir in chocolate chips and almonds;  drop by teaspoonfuls onto lightly greased cookie sheet.",
+        "Bake at 350 degrees F (175 degrees C) for 15 minutes.  Remove and cool."
+    ],
+    "ingredients": [
+        "4 egg whites",
+        "1 cup confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups flaked coconut",
+        "1/2 cup all-purpose flour",
+        "1 cup semisweet chocolate chips",
+        "1 cup toasted and chopped almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Chocolate Coconut Cookies I",
+    "url": "http://allrecipes.com/recipe/10425/almond-chocolate-coconut-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-coconut-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-coconut-cookies-ii.json
new file mode 100644
index 000000000..1f87c33a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-coconut-cookies-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 1/2 cups white sugar",
+        "1 1/2 cups brown sugar",
+        "4 eggs",
+        "4 teaspoons vanilla extract",
+        "4 1/2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "5 cups semisweet chocolate chips",
+        "2 cups flaked coconut",
+        "2 cups chopped almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Chocolate Coconut Cookies II",
+    "url": "http://allrecipes.com/recipe/19284/almond-chocolate-coconut-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-coconut-cups.json b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-coconut-cups.json
new file mode 100644
index 000000000..c38849979
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-chocolate-coconut-cups.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease mini-muffin tins.",
+        "In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended.  Roll into 1 inch balls and place in prepared mini-muffin pans.  Press into bottom and up sides of muffin cups.",
+        "Bake in preheated oven 10 minutes, until set.",
+        "While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl.  Microwave on high 2 minutes, until mixture comes to a boil.  Stir in marshmallows until melted.  Stir in coconut until well combined.  Spoon into baked shells while mixture is still warm.",
+        "In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine.  Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth.  Stir in almonds until well coated.  Spoon over coconut mixture and spread to cover.  Cool completely before removing from pans.  Store in refrigerator or freezer."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package chocolate fudge cake mix",
+        "1 egg",
+        "1/2 cup margarine, melted",
+        "3/4 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 cup evaporated milk",
+        "14 large marshmallows",
+        "7 ounces flaked coconut",
+        "1/4 cup evaporated milk",
+        "3/4 cup semisweet chocolate chips",
+        "2 tablespoons margarine",
+        "1/2 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Chocolate Coconut Cups",
+    "url": "http://allrecipes.com/recipe/22328/almond-chocolate-coconut-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-citrus-couscous.json b/serverless-fleets/data/input/inferencing/recipes/almond-citrus-couscous.json
new file mode 100644
index 000000000..7a640c447
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-citrus-couscous.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.",
+        "Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1 teaspoon dried savory",
+        "1 teaspoon dried parsley",
+        "1 pinch crushed red pepper flakes",
+        "1 tablespoon chicken bouillon granules",
+        "1/2 cup pearl (Israeli) couscous",
+        "1 lemon, zest grated",
+        "1/2 cup toasted slivered almonds",
+        "1/2 cup chopped celery",
+        "1/3 cup chopped onion",
+        "1/2 tomato, seeded and chopped",
+        "1 tablespoon olive oil",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Citrus Couscous",
+    "url": "http://allrecipes.com/recipe/215035/almond-citrus-couscous/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-coconut-chocolate-cookie-balls.json b/serverless-fleets/data/input/inferencing/recipes/almond-coconut-chocolate-cookie-balls.json
new file mode 100644
index 000000000..ee2cef28f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-coconut-chocolate-cookie-balls.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.",
+        "Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.",
+        "Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool."
+    ],
+    "ingredients": [
+        "2 (1 ounce) squares unsweetened chocolate",
+        "1 (14 ounce) can sweetened condensed milk",
+        "3 cups flaked coconut",
+        "1 teaspoon vanilla extract",
+        "1 pinch salt",
+        "1 cup whole almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Coconut Chocolate Cookie Balls",
+    "url": "http://allrecipes.com/recipe/11301/almond-coconut-chocolate-cookie-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-coconut-granola-100932.json b/serverless-fleets/data/input/inferencing/recipes/almond-coconut-granola-100932.json
new file mode 100644
index 000000000..fb199addc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-coconut-granola-100932.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F.",
+        "In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.",
+        "In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks."
+    ],
+    "ingredients": [
+        "3 cups old-fashioned rolled oats",
+        "2/3 cup sliced almonds",
+        "1/2 cup unsweetened desiccated coconut",
+        "1/3 cup hulled green pumpkin seeds or sunflower seeds",
+        "1/2 teaspoon salt",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "6 tablespoons honey",
+        "1 cup mixed dried fruits such as raisins, cherries, and apricots"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Breakfast",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Picnic",
+        "Vegetarian",
+        "Winter",
+        "Seed",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Coconut Granola",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-coconut-granola-100932"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-coconut-muffins.json b/serverless-fleets/data/input/inferencing/recipes/almond-coconut-muffins.json
new file mode 100644
index 000000000..fc267c479
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-coconut-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.",
+        "Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1/4 cup stevia",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 cup sour cream",
+        "1/2 cup butter, melted",
+        "2 eggs",
+        "1/2 teaspoon almond extract",
+        "1 cup flaked coconut",
+        "1/2 cup semisweet chocolate chips",
+        "1/2 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Coconut Muffins",
+    "url": "http://allrecipes.com/recipe/240443/almond-coconut-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-coffee-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/almond-coffee-ice-cream.json
new file mode 100644
index 000000000..79b9b5b9f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-coffee-ice-cream.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix heavy cream, half-and-half, sweetened condensed milk, almond extract, and vanilla extract in a bowl; stir in coffee granules until dissolved. Cover and refrigerate until chilled, at least 1 hour.",
+        "Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight."
+    ],
+    "ingredients": [
+        "2 cups heavy whipping cream",
+        "2 cups half-and-half",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 tablespoon almond extract",
+        "1 tablespoon vanilla extract",
+        "2 tablespoons instant coffee granules"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Coffee Ice Cream",
+    "url": "http://allrecipes.com/recipe/230971/almond-coffee-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cookie-cups-with-sauternes-poached-apples-and-frozen-sauternes-mousse-15559.json b/serverless-fleets/data/input/inferencing/recipes/almond-cookie-cups-with-sauternes-poached-apples-and-frozen-sauternes-mousse-15559.json
new file mode 100644
index 000000000..748d49631
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cookie-cups-with-sauternes-poached-apples-and-frozen-sauternes-mousse-15559.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Whisk wine, sugar and yolks in medium-size stainless steel bowl until well blended. Set bowl over saucepan of simmering water (do not allow bottom to touch water) and whisk until thermometer registers 170\u00b0F and mixture is thick enough to fall in heavy ribbon when whisk is lifted, about 5 minutes. Remove from over water; whisk until mixture is cool, about 3 minutes. In another medium bowl, whisk cream until medium-firm peaks form. Fold cream into wine mixture in 2 additions. Cover mousse; freeze until firm, at least 4 hours. (Can be made 4 days ahead; keep frozen.)",
+        "Bring wine, water and sugar to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add apples. Simmer until apples are just tender, about 15 minutes. Remove from heat and let stand until mixture is cool, about 45 minutes. Using slotted spoon, transfer apples to plate. Boil syrup until reduced to generous 1/2 cup, about 6 minutes. Return apples to syrup. (Can be made 3 days ahead. Chill. Rewarm over low heat.)",
+        "Place 1 Almond Cookie Cup on each of 6 plates. Fill each with scoop of mousse. Top with apples, syrup and nuts."
+    ],
+    "ingredients": [
+        "3/4 cup sweet dessert wine (such as Sauternes or orange Muscat)",
+        "1/2 cup sugar",
+        "4 large egg yolks",
+        "1 cup chilled whipping cream",
+        "2 cups sweet dessert wine",
+        "1 1/4 cups water",
+        "3/4 cup sugar",
+        "3 medium Gala apples, peeled, cored, cut into 1/2-inch wedges",
+        "6 Almond Cookie Cups",
+        "Toasted sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Apple",
+        "Almond",
+        "Fall"
+    ],
+    "title": "Almond Cookie Cups with Sauternes-Poached Apples and Frozen Sauternes Mousse",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cookie-cups-with-sauternes-poached-apples-and-frozen-sauternes-mousse-15559"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cookies-104417.json b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-104417.json
new file mode 100644
index 000000000..0e9e144be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-104417.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F.",
+        "Pulse 3 3/4 cups (1 1/4 pounds) almonds with sugar, zest, and baking powder in a food processor until finely ground. Add egg whites, honey, and marmalade and blend just until dough forms a ball (dough will be very sticky).",
+        "Roll tablespoons of dough into 1-inch balls and arrange about 1 inch apart on 2 parchment-paper\u2013lined baking sheets. Flatten each ball into a 1 1/2-inch round with moistened fingers.",
+        "Gently press a whole almond into center of each cookie. Bake in middle of oven until tops of cookies are light brown, about 20 minutes, then cool on baking sheets on racks.",
+        "Dust with confectioners sugar."
+    ],
+    "ingredients": [
+        "4 1/4 cups whole blanched almonds (1 1/2 pounds)",
+        "1 cup granulated sugar",
+        "1 tablespoon finely grated fresh lemon or orange zest",
+        "1/4 teaspoon baking powder",
+        "2 large egg whites, lightly beaten",
+        "1 tablespoon honey",
+        "1/2 cup lemon or sweet orange marmalade",
+        "Garnish: confectioners sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Citrus",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Almond",
+        "Winter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cookies-104417"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cookies-dim-sum-variety.json b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-dim-sum-variety.json
new file mode 100644
index 000000000..393ff1cda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-dim-sum-variety.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.",
+        "With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.",
+        "In another bowl, sift together the flour, baking soda, and salt.  Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.",
+        "Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack."
+    ],
+    "ingredients": [
+        "red food coloring",
+        "1 cup vegetable shortening, plus",
+        "3 tablespoons vegetable shortening",
+        "1 cup sugar",
+        "1 egg, beaten",
+        "1 teaspoon almond extract",
+        "2 1/2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Cookies (Dim Sum Variety)",
+    "url": "http://allrecipes.com/recipe/148481/almond-cookies-dim-sum-variety/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-i.json
new file mode 100644
index 000000000..817ca8145
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.",
+        "Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1 1/4 cups all-purpose flour",
+        "1/2 cup ground almonds",
+        "2 teaspoons amaretto liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Cookies I",
+    "url": "http://allrecipes.com/recipe/9648/almond-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-ii.json
new file mode 100644
index 000000000..24e7aa53d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream butter or margarine and sugar together until light and fluffy.  Add almond extract and egg.  Beat well.  Stir in flour, crispy rice and almonds.",
+        "Shape into balls one inch in diameter and place on ungreased baking sheets.  Press with a floured fork to flatten slightly.  Bake for 12 to 15 minutes until lightly browned."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/2 cup packed brown sugar",
+        "1 teaspoon almond extract",
+        "1 egg",
+        "1/2 cup white rice flour",
+        "2 cups crisp rice cereal",
+        "2 tablespoons chopped almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Cookies II",
+    "url": "http://allrecipes.com/recipe/10936/almond-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cookies-iii.json b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-iii.json
new file mode 100644
index 000000000..f2f54af0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-iii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.",
+        "Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.",
+        "Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks."
+    ],
+    "ingredients": [
+        "2 cups butter, softened",
+        "1 1/2 cups white sugar",
+        "1 teaspoon almond extract",
+        "4 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 cup whole almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Cookies III",
+    "url": "http://allrecipes.com/recipe/49821/almond-cookies-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cookies-with-cardamom-orange-zest-and-pistachios.json b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-with-cardamom-orange-zest-and-pistachios.json
new file mode 100644
index 000000000..252f43a12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cookies-with-cardamom-orange-zest-and-pistachios.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.",
+        "Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.",
+        "Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2\" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.",
+        "Arrange racks in upper and lower thirds of oven; preheat to 350\u00b0F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4\"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).",
+        "Bake cookies, rotating sheets halfway through, until undersides are golden, 8\u201312 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.",
+        "If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.",
+        "Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "1/3 cup virgin coconut oil, softened at room temperature",
+        "1 large egg",
+        "1 tablespoon plus 1 teaspoon finely grated orange zest (from about 2 oranges)",
+        "2 cups almond flour",
+        "1/4 cup potato starch",
+        "1 1/2 teaspoons ground cardamom",
+        "1/4 teaspoon kosher salt",
+        "1/2 cup roasted, salted pistachios, finely chopped",
+        "3 ounces dark chocolate (for drizzling; optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Passover",
+        "Kosher for Passover",
+        "Almond",
+        "Cardamom",
+        "Orange",
+        "Pistachio",
+        "Chocolate",
+        "Dessert",
+        "Potato",
+        "Wheat/Gluten-Free",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Flourless Almond Cookies With Cardamom, Orange Zest, and Pistachios",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cookies-with-cardamom-orange-zest-and-pistachios"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cornmeal-cake-with-peach-and-berry-compote-103732.json b/serverless-fleets/data/input/inferencing/recipes/almond-cornmeal-cake-with-peach-and-berry-compote-103732.json
new file mode 100644
index 000000000..9f7ad5d8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cornmeal-cake-with-peach-and-berry-compote-103732.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.",
+        "Whisk together cornmeal, flour, baking powder, and salt.",
+        "Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.",
+        "Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.",
+        "Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack."
+    ],
+    "ingredients": [
+        "3/4 cup yellow cornmeal",
+        "1/4 cup all-purpose flour",
+        "3/4 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "2/3 cup whole blanched almonds",
+        "3/4 cup sugar",
+        "1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened",
+        "3 large eggs",
+        "3/4 teaspoon vanilla",
+        "Accompaniment:peach and berry compote"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Picnic",
+        "Peach",
+        "Almond",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Cornmeal Cake with Peach and Berry Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cornmeal-cake-with-peach-and-berry-compote-103732"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cranberry-brittle.json b/serverless-fleets/data/input/inferencing/recipes/almond-cranberry-brittle.json
new file mode 100644
index 000000000..753d2ad6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cranberry-brittle.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Line baking sheets with aluminum foil.",
+        "Combine sugar, corn syrup, and water in a 3-quart saucepan over medium heat; cook and stir until sugar dissolves and mixture begins to boil, 5 to 10 minutes. Stir in butter; cook, stirring frequently, until mixture is thick and syrupy and a candy thermometer inserted into the center of the syrup, not touching the bottom, reads 230 degrees F (110 degrees C), 10 to 15 minutes.",
+        "Mix almonds and cranberries into the sugar mixture; cook and stir until temperature reaches soft-crack stage at 280 degrees F (138 degrees C), 10 to 15 minutes. Stir constantly until mixture reaches hard-crack stage at 305 degrees F (152 degrees C), 10 to 15 minutes. Remove from heat.",
+        "Quickly stir baking soda into brittle mixture until fully incorporated. Pour brittle onto the prepared baking sheet.",
+        "Stretch candy out by lifting and pulling from the edges using forks as the candy cools. Cool completely  before breaking into pieces."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1 cup light corn syrup",
+        "1/2 cup water",
+        "1 cup butter",
+        "2 cups coarsely chopped almonds",
+        "1 cup dried cranberries",
+        "1 teaspoon baking soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Cranberry Brittle",
+    "url": "http://allrecipes.com/recipe/229883/almond-cranberry-brittle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cream-cheese-frosting-105946.json b/serverless-fleets/data/input/inferencing/recipes/almond-cream-cheese-frosting-105946.json
new file mode 100644
index 000000000..efd46bf7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cream-cheese-frosting-105946.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes. Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose)."
+    ],
+    "ingredients": [
+        "2 1/2 cups confectioners sugar",
+        "4 oz cream cheese, softened",
+        "1/4 teaspoon almond extract",
+        "1 tablespoon whole milk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Dairy",
+        "Dessert",
+        "No-Cook",
+        "Quick & Easy",
+        "Cream Cheese",
+        "Almond",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Cream Cheese Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-cream-cheese-frosting-105946"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cream-puff-ring.json b/serverless-fleets/data/input/inferencing/recipes/almond-cream-puff-ring.json
new file mode 100644
index 000000000..7e32f62ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cream-puff-ring.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.",
+        "In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.",
+        "Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.",
+        "To make Almond Cream Filling:  Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.",
+        "To make Chocolate Glaze:  In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1/2 cup butter",
+        "1/4 teaspoon salt",
+        "1 cup all-purpose flour",
+        "4 eggs",
+        "1 (3.4 ounce) package instant vanilla pudding mix",
+        "1 1/4 cups milk",
+        "1 cup heavy cream, whipped",
+        "1 teaspoon almond extract",
+        "1/2 cup semi-sweet chocolate chips",
+        "1 tablespoon butter",
+        "1 1/2 teaspoons milk",
+        "1 1/2 teaspoons light corn syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Cream-Puff Ring",
+    "url": "http://allrecipes.com/recipe/49948/almond-cream-puff-ring/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crescent-buns.json b/serverless-fleets/data/input/inferencing/recipes/almond-crescent-buns.json
new file mode 100644
index 000000000..a28680f0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crescent-buns.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (195 degrees C).",
+        "Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups.",
+        "Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion.  Cut each roll of dough into 3 slices. Place in muffin cups.",
+        "Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack.",
+        "Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls."
+    ],
+    "ingredients": [
+        "1/4 cup margarine, softened",
+        "1/2 cup packed brown sugar",
+        "2 teaspoons all-purpose flour",
+        "2 tablespoons milk",
+        "3/8 teaspoon almond extract",
+        "2 (8 ounce) cans refrigerated crescent rolls",
+        "2 tablespoons butter, melted",
+        "1/4 cup chopped toasted almonds",
+        "1/2 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crescent Buns",
+    "url": "http://allrecipes.com/recipe/6876/almond-crescent-buns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crescent-cookies.json b/serverless-fleets/data/input/inferencing/recipes/almond-crescent-cookies.json
new file mode 100644
index 000000000..b17aa0c50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crescent-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.",
+        "Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.",
+        "Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.",
+        "Roll cookies in sifted confectioners' sugar when cooled."
+    ],
+    "ingredients": [
+        "1/2 cup salted butter, at room temperature",
+        "1/3 cup confectioners' sugar, plus extra for dusting",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon almond extract",
+        "1/8 teaspoon salt",
+        "3/4 cup all-purpose flour, sifted",
+        "2 tablespoons all-purpose flour, sifted",
+        "1/2 cup almonds, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crescent Cookies",
+    "url": "http://allrecipes.com/recipe/245336/almond-crescent-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crescents-4313.json b/serverless-fleets/data/input/inferencing/recipes/almond-crescents-4313.json
new file mode 100644
index 000000000..0b0cd5d59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crescents-4313.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour.",
+        "Preheat oven to 350\u00b0F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)"
+    ],
+    "ingredients": [
+        "1 cup slivered almonds, toasted",
+        "3/4 cup all purpose flour",
+        "1/4 teaspoon salt",
+        "3/4 cup powdered sugar",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1 1/2 teaspoons vanilla extract",
+        "1/4 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Food Processor",
+        "Mixer",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Almond",
+        "Chill"
+    ],
+    "title": "Almond Crescents",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-crescents-4313"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crescents-i.json b/serverless-fleets/data/input/inferencing/recipes/almond-crescents-i.json
new file mode 100644
index 000000000..0185c89f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crescents-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cream butter or margarine with powdered sugar until light.",
+        "Mix in brandy and water.",
+        "Chop almonds and set 1/2 cup aside.  Add the rest of the almonds to mixture.  Stir in flour and mix well.",
+        "Chill dough until stiff enough to mold.",
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Shape dough into crescent shapes (Use about  1 teaspoon per cookie.)",
+        "Dip into additional chopped almonds",
+        "Bake on ungreased cookie sheet 12 - 15 minutes.",
+        "Cool on wire racks about 5 minutes.  Option: Roll gently in additional powdered sugar after cooling."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 cup confectioners' sugar",
+        "1 tablespoon brandy",
+        "2 teaspoons water",
+        "1 1/2 cups almonds",
+        "2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crescents I",
+    "url": "http://allrecipes.com/recipe/9917/almond-crescents-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crescents-ii.json b/serverless-fleets/data/input/inferencing/recipes/almond-crescents-ii.json
new file mode 100644
index 000000000..4a8018ab5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crescents-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix together shortening, butter and almonds.  Sift in flour and salt.  Add vanilla.",
+        "Chill dough until firm.",
+        "Preheat oven to 325 degrees F (170 degrees C).",
+        "Roll dough with hands into 3 inch lengths, pencil thick.  Form into crescents on ungreased baking sheet.  Bake until just slightly brown -- about 16 minutes. Cool on pan",
+        "While still slightly warm, carefully dip in a mixture of confectioner's sugar and  cinnamon.  These are extremely fragile cookies -- handle with care!"
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1/2 cup butter",
+        "2/3 cup ground blanched almonds",
+        "1 2/3 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon vanilla extract",
+        "1 cup confectioners' sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crescents II",
+    "url": "http://allrecipes.com/recipe/10160/almond-crescents-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crescents-iii.json b/serverless-fleets/data/input/inferencing/recipes/almond-crescents-iii.json
new file mode 100644
index 000000000..e0554cec0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crescents-iii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix together shortening and confectioner's sugar and water.  Stir in flour, salt, vanilla and almonds.  Mix well.",
+        "Form dough with hands into 3 inch lengths about pencil thin.",
+        "Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.",
+        "While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3153&h=1651&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F53502.jpg",
+    "ingredients": [
+        "1 cup shortening",
+        "2 teaspoons vanilla extract",
+        "\u00bc cup confectioners' sugar",
+        "\u00bc teaspoon salt",
+        "1 tablespoon water",
+        "2 cups all-purpose flour",
+        "1 cup ground blanched almonds",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crescents III",
+    "url": "http://allrecipes.com/recipe/11023/almond-crescents-iii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crunch-granola.json b/serverless-fleets/data/input/inferencing/recipes/almond-crunch-granola.json
new file mode 100644
index 000000000..1b086c7d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crunch-granola.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine toasted almonds with oats, coconut and cinnamon.  Blend honey with oil and drizzle over almond-oat mixture, tossing to mix well.  Bake in oven at 350 degrees, 30 minutes, stirring occasionally.  Remove from oven; loosen with spatula; cool.",
+        "Microwave Directions:  Combine as above in glass baking dish.  Cook on high 8 minutes, stirring every two minutes; cool."
+    ],
+    "ingredients": [
+        "1 cup slivered almonds, toasted*",
+        "1 cup flaked coconut",
+        "1/2 cup honey",
+        "2 1/2 cups rolled oats**",
+        "3/4 teaspoon cinnamon",
+        "1/4 cup almond or vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crunch Granola",
+    "url": "http://allrecipes.com/recipe/218915/almond-crunch-granola/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crunch-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-crunch-pound-cake.json
new file mode 100644
index 000000000..da22c4aac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crunch-pound-cake.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.",
+        "Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.",
+        "Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.",
+        "Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.",
+        "Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "Topping:",
+        "1/2 cup slivered almonds",
+        "1/3 cup white sugar",
+        "1/4 cup unsalted butter",
+        "1 tablespoon milk",
+        "Cake:",
+        "1 1/2 cups all-purpose flour",
+        "1/2 teaspoon cream of tartar",
+        "1/2 teaspoon salt",
+        "3/4 cup unsalted butter, softened",
+        "1/3 cup almond paste",
+        "1 cup white sugar",
+        "4 eggs, at room temperature",
+        "1 tablespoon fresh lemon juice",
+        "1 teaspoon lemon zest",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crunch Pound Cake",
+    "url": "http://allrecipes.com/recipe/256404/almond-crunch-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crunch.json b/serverless-fleets/data/input/inferencing/recipes/almond-crunch.json
new file mode 100644
index 000000000..9845f5b81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crunch.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.",
+        "Line a jelly roll pan with foil.",
+        "In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.",
+        "Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces."
+    ],
+    "ingredients": [
+        "1 cup blanched slivered almonds",
+        "1 cup butter",
+        "1 1/4 cups white sugar",
+        "2 tablespoons light corn syrup",
+        "2 tablespoons water",
+        "2 cups milk chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crunch",
+    "url": "http://allrecipes.com/recipe/9435/almond-crunch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crusted-chevre-and-grape-truff.json b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-chevre-and-grape-truff.json
new file mode 100644
index 000000000..2b7be6fe2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-chevre-and-grape-truff.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.",
+        "Toast almonds stovetop in a dry frypan until toasted, shaking the pan frequently, about 5 minutes on medium high heat. Lay out on a large cutting board to cool. Using a chef's knife, finely chop the almonds. Alternately, if you prefer to have ground almonds, chop in a food processor or grinder.",
+        "Scoop 1 tablespoon cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.",
+        "Spread almonds onto plate and mix in the chives. Roll each truffle ball in almonds and coat evenly.",
+        "Refrigerate, covered until serving."
+    ],
+    "ingredients": [
+        "4 ounces chevre, crumbled",
+        "2 ounces cream cheese, softened",
+        "2 tablespoons port wine",
+        "Salt and pepper to taste",
+        "13 grapes",
+        "1/2 cup whole almonds",
+        "1/4 cup thinly sliced chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crusted Chevre and Grape Truffles",
+    "url": "http://allrecipes.com/recipe/215359/almond-crusted-chevre-and-grape-truff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crusted-chicken-with-tomato-ci.json b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-chicken-with-tomato-ci.json
new file mode 100644
index 000000000..954a4f0c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-chicken-with-tomato-ci.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.",
+        "To Make Crusted Chicken: In a shallow dish or bowl,  mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).",
+        "When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "2 cloves garlic, chopped",
+        "2 cups roma (plum) tomatoes, diced",
+        "1 cup diced orange wedges",
+        "1/4 cup chopped fresh rosemary",
+        "1/4 cup chopped fresh thyme",
+        "1/8 teaspoon salt",
+        "1 cup ground almonds",
+        "1/4 cup all-purpose flour",
+        "1/8 teaspoon ground cumin",
+        "1/8 teaspoon curry powder",
+        "1/8 teaspoon ground turmeric",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "6 skinless, boneless chicken breast halves",
+        "1/4 cup olive oil",
+        "1/4 cup clarified butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crusted Chicken with Tomato Citrus Sauce",
+    "url": "http://allrecipes.com/recipe/17693/almond-crusted-chicken-with-tomato-ci/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crusted-goat-cheese-salad-with-raspberry-dressing-105335.json b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-goat-cheese-salad-with-raspberry-dressing-105335.json
new file mode 100644
index 000000000..0f92efb10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-goat-cheese-salad-with-raspberry-dressing-105335.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Blend first 7 ingredients in processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350\u00b0F. Pat each goat cheese slice to 1/2-inch thickness. Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place almonds in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter. Sprinkle with salt and pepper. Bake until almonds are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing; serve."
+    ],
+    "ingredients": [
+        "2/3 cup frozen raspberries, thawed",
+        "1/2 cup sugar",
+        "1/4 cup red wine vinegar",
+        "2 tablespoons minced red onion",
+        "1 tablespoon dry mustard",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon lemon juice",
+        "1 cup olive oil",
+        "1 tablespoon poppy seeds",
+        "2 5-ounce logs soft fresh goat cheese, each log cut into 4 round slices",
+        "1 large egg",
+        "1 tablespoon water",
+        "1/2 cup all purpose flour",
+        "1/2 cup sliced almonds",
+        "2 teaspoons butter, melted",
+        "6 ounces mesclun mix (about 8 cups lightly packed)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Goat Cheese",
+        "Raspberry",
+        "Almond",
+        "Summer"
+    ],
+    "title": "Almond-Crusted Goat Cheese Salad with Raspberry Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-crusted-goat-cheese-salad-with-raspberry-dressing-105335"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crusted-halibut-crystal-sympho.json b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-halibut-crystal-sympho.json
new file mode 100644
index 000000000..37ccaf3d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-halibut-crystal-sympho.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.",
+        "Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.",
+        "Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.",
+        "Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.",
+        "Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it."
+    ],
+    "ingredients": [
+        "1/3 cup dry white wine",
+        "2 tablespoons cider vinegar",
+        "2 tablespoons minced shallots",
+        "1 sprig fresh thyme",
+        "1 bay leaf",
+        "1/3 cup heavy cream",
+        "10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces",
+        "3 tablespoons chopped fresh chives",
+        "2 teaspoons fresh lemon juice",
+        "salt and pepper to taste",
+        "6 (6 ounce) fillets halibut",
+        "2 tablespoons vegetable oil",
+        "1 tablespoon unsalted butter",
+        "1/4 cup fresh bread crumbs",
+        "2/3 cup minced blanched almonds",
+        "1 tablespoon unsalted butter, melted",
+        "1 egg, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond-Crusted Halibut Crystal Symphony",
+    "url": "http://allrecipes.com/recipe/15409/almond-crusted-halibut-crystal-sympho/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crusted-pork-with-apple-rosema.json b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-pork-with-apple-rosema.json
new file mode 100644
index 000000000..8fbc80e4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-pork-with-apple-rosema.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.",
+        "Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.",
+        "Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow the pork to rest for 10 minutes before slicing.",
+        "While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork."
+    ],
+    "ingredients": [
+        "1 cup ground almonds",
+        "1/3 cup heavy cream",
+        "2 tablespoons honey mustard",
+        "1/2 teaspoon ground dried rosemary",
+        "2 pork tenderloins, trimmed",
+        "salt and pepper to taste",
+        "Apple-Rosemary Sauce",
+        "1 tablespoon butter",
+        "2 cloves garlic, minced",
+        "1 onion, diced",
+        "1/4 teaspoon ground dried rosemary",
+        "3 Granny Smith apples - peeled, cored and sliced",
+        "1/2 cup apple cider",
+        "1 1/4 cups heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Crusted Pork with Apple-Rosemary Sauce",
+    "url": "http://allrecipes.com/recipe/172022/almond-crusted-pork-with-apple-rosema/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crusted-salmon-with-leek-and-lemon-cream-106414.json b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-salmon-with-leek-and-lemon-cream-106414.json
new file mode 100644
index 000000000..db25a1f62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-salmon-with-leek-and-lemon-cream-106414.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; saut\u00e9 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)",
+        "Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.",
+        "Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Saut\u00e9 until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.",
+        "Reheat sauce, stirring over medium heat. Spoon around salmon and serve."
+    ],
+    "ingredients": [
+        "4 tablespoons (1/2 stick) butter",
+        "2 medium leeks, halved, thinly sliced (white and pale green parts only)",
+        "3 tablespoons fresh lemon juice",
+        "1 cup whipping cream",
+        "1 cup sliced almonds, chopped",
+        "1/4 cup chopped fresh parsley",
+        "1 tablespoon grated lemon peel",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/2 cup all purpose flour",
+        "6 6-ounce skinless salmon fillets",
+        "1 large egg, beaten to blend",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Saut\u00e9",
+        "Almond",
+        "Salmon",
+        "Leek",
+        "Spring"
+    ],
+    "title": "Almond-Crusted Salmon with Leek and Lemon Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-crusted-salmon-with-leek-and-lemon-cream-106414"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crusted-shrimp-cakes-with-lemon-soy-mayonnaise-232783.json b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-shrimp-cakes-with-lemon-soy-mayonnaise-232783.json
new file mode 100644
index 000000000..997b0ae3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-shrimp-cakes-with-lemon-soy-mayonnaise-232783.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.",
+        "Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not pur\u00e9e). Soak bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined.",
+        "Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well.",
+        "Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds. Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick). Transfer cake to a wax-paper-lined baking sheet. Make 7 more cakes in same manner, transferring to baking sheet. Discard any remaining almonds.",
+        "Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise."
+    ],
+    "ingredients": [
+        "3/4 cup mayonnaise",
+        "1 1/2 teaspoons soy sauce",
+        "1/2 teaspoon finely grated fresh lemon zest",
+        "1 teaspoon fresh lemon juice",
+        "1/4 teaspoon hot sauce, or to taste",
+        "1 bacon slice, chopped",
+        "3/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined",
+        "1 slice firm white sandwich bread",
+        "1/4 cup milk",
+        "1/2 cup chopped scallions (about 4)",
+        "2 tablespoons chopped fresh cilantro",
+        "2 teaspoons cornstarch",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon sugar",
+        "1/4 teaspoon black pepper",
+        "2 cups sliced almonds (6 oz)",
+        "3 tablespoons vegetable oil",
+        "Garnish: lemon wedges and fresh cilantro leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Fry",
+        "Mayonnaise",
+        "Bacon",
+        "Almond",
+        "Shrimp",
+        "Cilantro",
+        "Gourmet"
+    ],
+    "title": "Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-crusted-shrimp-cakes-with-lemon-soy-mayonnaise-232783"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crusted-tilapia.json b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-tilapia.json
new file mode 100644
index 000000000..b21c6f7ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-tilapia.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.",
+        "Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.",
+        "Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 teaspoon lemon pepper",
+        "1 teaspoon garlic pepper",
+        "1 cup ground almonds",
+        "1 cup freshly grated Parmesan cheese",
+        "8 (6 ounce) tilapia fillets",
+        "1/4 cup all-purpose flour for dusting",
+        "6 tablespoons butter",
+        "salt to taste",
+        "1 cup freshly grated Parmesan cheese",
+        "8 sprigs parsley",
+        "8 lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond-Crusted Tilapia",
+    "url": "http://allrecipes.com/recipe/159939/almond-crusted-tilapia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-crusted-trout-with-white-grits-and-swiss-chard-51264220.json b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-trout-with-white-grits-and-swiss-chard-51264220.json
new file mode 100644
index 000000000..3d36593d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-crusted-trout-with-white-grits-and-swiss-chard-51264220.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Bring grits and 4 cups water to a boil in a medium pot. Reduce heat to medium-low and gently simmer, whisking occasionally, until liquid is absorbed and grits are tender and creamy, 20\u201325 minutes. Season with salt and pepper.",
+        "Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs. Transfer to a shallow baking dish; season with salt and pepper.",
+        "Place egg in another shallow baking dish. Season trout with salt and pepper. Working one at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere. Transfer to a plate as you go.",
+        "Heat oil in a large skillet over mediumhigh until very hot but not smoking. Cook 2 fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. Repeat with remaining fillets.",
+        "Wipe out skillet. Add chard and shallot and season with salt and pepper. Cook, tossing, until chard is wilted, about 2 minutes. Serve chard and trout over grits with lemon wedges."
+    ],
+    "ingredients": [
+        "1 cup white grits (not instant)",
+        "Kosher salt, freshly ground pepper",
+        "1 cup whole skin-on almonds",
+        "1 large egg, beaten to blend",
+        "4 6-ounce trout fillets",
+        "2 tablespoons vegetable oil",
+        "1 bunch Swiss chard, thick ribs and stems removed, torn into pieces",
+        "1 small shallot, finely chopped",
+        "Lemon wedges (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Low Carb",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Dinner",
+        "Almond",
+        "Trout",
+        "Healthy",
+        "Low Cholesterol",
+        "Chard",
+        "Hominy/Cornmeal/Masa",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Almond-Crusted Trout with White Grits and Swiss Chard",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-crusted-trout-with-white-grits-and-swiss-chard-51264220"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-cupcake-with-salted-caramel-bu.json b/serverless-fleets/data/input/inferencing/recipes/almond-cupcake-with-salted-caramel-bu.json
new file mode 100644
index 000000000..4b072123f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-cupcake-with-salted-caramel-bu.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.",
+        "In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.",
+        "Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.",
+        "To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.",
+        "Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 3/4 teaspoons baking powder",
+        "1 cup white sugar",
+        "1/2 cup margarine, softened",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon almond extract",
+        "3/4 cup whole milk",
+        "1/2 cup brown sugar",
+        "1/2 cup margarine",
+        "2 tablespoons light corn syrup",
+        "1 tablespoon vanilla extract",
+        "1/2 cup heavy cream, or as needed",
+        "1 pinch salt",
+        "3/4 cup salted butter, softened",
+        "2 cups confectioners' sugar, sifted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Cupcake with Salted Caramel Buttercream Frosting",
+    "url": "http://allrecipes.com/recipe/218217/almond-cupcake-with-salted-caramel-bu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-custard-filling.json b/serverless-fleets/data/input/inferencing/recipes/almond-custard-filling.json
new file mode 100644
index 000000000..b5957783c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-custard-filling.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth.  Cook and stir over medium heat until thick and smooth.  Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard  to cool before using."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F450894.jpg",
+    "ingredients": [
+        "\u00bd cup nonfat dry milk powder",
+        "2 tablespoons cornstarch",
+        "\u00be cup white sugar",
+        "1\u2009\u00bd cups water",
+        "4  egg yolks, beaten",
+        "1 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Custard Filling",
+    "url": "http://allrecipes.com/recipe/7521/almond-custard-filling/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-dacquoise-with-strawberry-ice-cream-105130.json b/serverless-fleets/data/input/inferencing/recipes/almond-dacquoise-with-strawberry-ice-cream-105130.json
new file mode 100644
index 000000000..f7f783f6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-dacquoise-with-strawberry-ice-cream-105130.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 275\u00b0F and line 2 large baking sheets with parchment paper. Trace three 12- by 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.",
+        "Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.",
+        "Beat whites with standing electric mixer at medium speed until foamy. Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract. Increase speed to high and beat until meringue holds stiff, glossy peaks.",
+        "Fold ground almonds gently but thoroughly into meringue in 3 batches. Spread evenly onto rectangles on parchment with a small metal spatula, filling them in. (As mixture bakes, meringue will spread slightly outside lines.)",
+        "Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.",
+        "Place 1 meringue layer on a platter and spread 1 1/2 cups ice cream evenly on top with cleaned spatula. Top with second meringue layer, then with remaining 1 1/2 cups ice cream. Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.",
+        "Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.",
+        "Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise."
+    ],
+    "ingredients": [
+        "1 1/4 cups whole blanched almonds (7 oz)",
+        "3/4 cup plus 2 tablespoons sugar",
+        "1 tablespoon cornstarch",
+        "6 large egg whites",
+        "1/4 teaspoon cream of tartar",
+        "1 teaspoon vanilla",
+        "3/4 teaspoon almond extract",
+        "3 cupsfresh strawberry ice cream slightly softened",
+        "1 lb strawberries (3 cups)",
+        "Special equipment: a standing electric mixer and parchment paper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Strawberry",
+        "Almond",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Dacquoise with Strawberry Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-dacquoise-with-strawberry-ice-cream-105130"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-delight-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/almond-delight-ice-cream.json
new file mode 100644
index 000000000..6b7532d5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-delight-ice-cream.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Beat sugar into the eggs in small amounts, assuring each addition dissolves completely before introducing the next.",
+        "Whisk cream, milk, vanilla extract, and almond extract into the egg mixture; fold almonds into mixture.",
+        "Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "4 eggs, beaten until light and fluffy",
+        "4 cups heavy whipping cream",
+        "2 cups milk",
+        "4 teaspoons vanilla extract",
+        "4 teaspoons almond extract",
+        "1 1/4 cups sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Delight Ice Cream",
+    "url": "http://allrecipes.com/recipe/221241/almond-delight-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-delights.json b/serverless-fleets/data/input/inferencing/recipes/almond-delights.json
new file mode 100644
index 000000000..ecb61e412
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-delights.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Stir almond meal, honey, cinnamon, and nutmeg together in a bowl. Mix beaten egg whites into the almond meal mixture; scoop by teaspoonful onto prepared baking sheet.",
+        "Bake in preheated oven until browned, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 cups almond meal",
+        "1 1/2 tablespoons warm honey",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "3 egg whites, beaten stiff"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Delights",
+    "url": "http://allrecipes.com/recipe/233739/almond-delights/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-dip.json b/serverless-fleets/data/input/inferencing/recipes/almond-dip.json
new file mode 100644
index 000000000..f4bbb4bcd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-dip.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.",
+        "Preheat oven to 300 degrees F (150 degrees Celsius).",
+        "Arrange almonds on a baking sheet in a single layer. Bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. Remove from oven, and set aside to cool.",
+        "In a bowl, mix together softened cream cheese, mayonnaise, green onions, crumbled bacon, dill weed, and black pepper until well blended. Form mixture into a pinecone shape, and carefully place on a serving dish.",
+        "Beginning at the top of the \"pinecone\" with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above. If desired, press a few pine nuts randomly between some of the almonds. Serve with crackers for spreading."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "1 1/2 cups whole almonds, raw",
+        "8 ounces cream cheese, softened",
+        "1/2 cup mayonnaise",
+        "1 tablespoon chopped green onions",
+        "1/2 teaspoon dried dill weed",
+        "pinch of freshly ground black pepper",
+        "1 teaspoon whole pine nuts (optional)",
+        "crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Dip",
+    "url": "http://allrecipes.com/recipe/35055/almond-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-dream.json b/serverless-fleets/data/input/inferencing/recipes/almond-dream.json
new file mode 100644
index 000000000..ec1b2b07a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-dream.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "In a saucepan, combine milk and almond syrup. Heat to desired temperature."
+    ],
+    "ingredients": [
+        "2 1/2 cups milk",
+        "1 1/2 tablespoons almond flavored syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Dream",
+    "url": "http://allrecipes.com/recipe/43638/almond-dream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-easter-bread.json b/serverless-fleets/data/input/inferencing/recipes/almond-easter-bread.json
new file mode 100644
index 000000000..53e608c12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-easter-bread.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Dissolve 1/2 teaspoon of sugar in the warm water in a 1-cup measuring cup, and sprinkle with the yeast. Stir to mix the yeast into the water, and let stand in a warm place until frothy and doubled in volume, 10 to 15 minutes. Stir together 1/3 cup of sugar, 2 raw eggs, salt, the yeast mixture, milk, and 3 cups of flour in a large bowl, and beat with an electric mixer for 3 minutes to develop gluten. Mix the remaining flour into the batter, and beat until the dough is shiny, soft, and elastic, about 5 minutes. Scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes.",
+        "Place sticks of butter 1 inch apart between 2 large pieces of waxed paper. Roll the butter out into a square about 12 inches on a side, place the waxed paper with square of butter onto a baking sheet, and freeze for 15 minutes.",
+        "Turn the dough out onto a well-floured work surface, turn the dough around to pick up flour on all sides, and sprinkle the dough with flour. Roll the dough out into a rectangle 18 inches square. Brush off excess flour from the dough, if necessary. Peel off the top layer of waxed paper from the butter square. Place the square of cold butter, remaining waxed-paper side up, catty-corner onto the dough rectangle so the corners of the dough extend out beyond the butter. Peel off the remaining waxed paper. Fold the top and bottom points over the butter, meeting in the middle; fold the left and right points over the butter. Pinch the sides and seams of the dough together to enclose the butter in the dough.",
+        "Roll the flat dough envelope filled with butter, seam side down, out on the floured surface to a rectangle 12 by 24 inches, and fold the dough in half (into a 12x12 inch square), then in half again, to make a 6x12 inch square of dough with four butter layers. Chill the dough for about 5 minutes; then roll the dough out again to a 12 by 24-inch rectangle, and fold in quarters as before; chill, repeat rolling and folding the dough one more time. Refrigerate dough at least 1 more hour or overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.",
+        "Cut the dough into two pieces (you will see buttery layers). On a well-floured surface, roll out a dough piece into a rectangle 30 by 9 inches; cut the rectangle into 3 long strips, 30 by 3 inches each. Mix almond filling, 1/2 cup of butter, and 1/2 cup of sugar together in a bowl, and spread half the filling mixture all down the center of the 3 strips. Fold the strips over the filling the long way and pinch the edges closed, enclosing the filling in 3 long ropes. Braid the 3 ropes together, and arrange the braid into a ring. Pinch the ends closed. Repeat for 2nd dough piece and remaining half of filling, making two ring-shaped braided pastries.",
+        "Place the pastries onto the lined baking sheets, reforming into symmetrical rings if necessary. Set 3 hard-cooked Easter eggs, wedged between braids, into top of each braided pastry. Brush pastries, eggs and all, with beaten egg; sprinkle with additional white sugar and sliced almonds.",
+        "Bake in the preheated oven until browned and crisp, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1/2 teaspoon white sugar",
+        "1/2 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)",
+        "2 (.25 ounce) envelopes dry yeast",
+        "1/3 cup white sugar",
+        "2 eggs",
+        "1 teaspoon salt",
+        "3/4 cup milk",
+        "4 1/2 cups sifted all purpose flour, divided",
+        "1 pound stick butter",
+        "1 (12.5 ounce) can almond cake and pastry filling (not almond paste)",
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "6 dyed hard-cooked Easter eggs",
+        "1 egg, beaten",
+        "2 tablespoons additional white sugar for sprinkling, or as desired",
+        "1/2 cup sliced almonds, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Easter Bread",
+    "url": "http://allrecipes.com/recipe/217510/almond-easter-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-filling.json b/serverless-fleets/data/input/inferencing/recipes/almond-filling.json
new file mode 100644
index 000000000..dc7866e04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-filling.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine sugar, cornstarch, and salt in saucepan.  In a separate bowl beat eggs and mix together with milk. Stir into dry mixture.  Cook over medium heat, stirring constantly, until thick and bubbling.  Cook for 2 minutes more.  Remove from heat, add almond liqueur and stir well.  Cover surface of filling with plastic wrap to prevent film from forming and chill completely before using."
+    ],
+    "ingredients": [
+        "1/4 cup white sugar",
+        "5 teaspoons cornstarch",
+        "1/4 teaspoon salt",
+        "1 cup milk",
+        "2 eggs",
+        "2 tablespoons amaretto liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Filling",
+    "url": "http://allrecipes.com/recipe/7863/almond-filling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-florentine-and-black-raspberry-chip-ice-cream-sandwiches-235559.json b/serverless-fleets/data/input/inferencing/recipes/almond-florentine-and-black-raspberry-chip-ice-cream-sandwiches-235559.json
new file mode 100644
index 000000000..b9eda8ffd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-florentine-and-black-raspberry-chip-ice-cream-sandwiches-235559.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 350\u00b0F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.",
+        "Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.",
+        "Do ahead: Can be made 1 day ahead. Store airtight at room temperature.",
+        "Soften ice cream slightly in microwave at 10-second intervals on very low setting. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) unsalted butter",
+        "6 tablespoons sugar",
+        "1/4 cup heavy whipping cream",
+        "2 tablespoons plus 1 teaspoon all purpose flour",
+        "3/4 cup sliced almonds",
+        "1 pint black raspberry chip ice cream or other raspberry-flavored ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Frozen Dessert",
+        "Raspberry",
+        "Almond",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-florentine-and-black-raspberry-chip-ice-cream-sandwiches-235559"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour-banana-bread.json
new file mode 100644
index 000000000..d5c4169f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour-banana-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Prepare a bread pan with cooking spray.",
+        "Mix eggs and vinegar together in a bowl; add bananas, coconut oil, honey, and vanilla extract and stir until blended.",
+        "Sift flour, cinnamon, baking powder, nutmeg and salt together in a large bowl; stir into banana mixture until well blended. Pour batter into prepared bread pan.",
+        "Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 eggs, beaten",
+        "1 tablespoon apple cider vinegar",
+        "3 bananas, mashed",
+        "1/4 cup coconut oil, melted",
+        "1/4 cup honey",
+        "1 teaspoon vanilla extract",
+        "3 cups almond flour",
+        "1 teaspoon ground cinnamon",
+        "3/4 teaspoon baking powder",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour Banana Bread",
+    "url": "http://allrecipes.com/recipe/239025/almond-flour-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour-bread-loaf-with-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour-bread-loaf-with-parmesan.json
new file mode 100644
index 000000000..9b4b4a2b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour-bread-loaf-with-parmesan.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5-inch loaf pan.",
+        "Stir almond flour, Parmesan cheese, ground flax seeds, baking soda, and salt together in a large bowl with a fork until well-combined.",
+        "Whisk eggs, almond milk, vinegar, and olive oil together in a large bowl until well-mixed.",
+        "Pour egg mixture over flour mixture and whisk well until dough comes together, about 1 minute. Dough will be very thick. Pour dough into pan and smooth top.",
+        "Bake loaf in the preheated oven until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes.",
+        "Set pan on a wire rack to cool for 5 minutes. Cover pan with plate or cooling rack and invert to tip loaf out. Let cool down for 20 to 30 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1448&h=758&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3106640.jpg",
+    "ingredients": [
+        "2\u2009\u00bc cups blanched almond flour",
+        "1 cup grated Parmesan cheese",
+        "\u00bc cup ground flax seeds",
+        "\u00bd teaspoon baking soda",
+        "\u00bd teaspoon fine sea salt",
+        "5  eggs",
+        "\u00be cup almond milk",
+        "2 tablespoons apple cider vinegar",
+        "1 tablespoon extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour Bread Loaf with Parmesan",
+    "url": "http://allrecipes.com/recipe/245331/almond-flour-bread-loaf-with-parmesan/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour-bread.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour-bread.json
new file mode 100644
index 000000000..182a17524
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.",
+        "Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.",
+        "Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 1/2 cups almond flour",
+        "1/3 cup flaxseed meal",
+        "4 eggs",
+        "1/4 cup unsweetened almond milk",
+        "2 tablespoons olive oil",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour Bread",
+    "url": "http://allrecipes.com/recipe/246002/almond-flour-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour-brownies.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour-brownies.json
new file mode 100644
index 000000000..78da7a39c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour-brownies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.",
+        "Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup blanched almond flour",
+        "2/3 cup agave nectar",
+        "1/2 cup chopped walnuts (optional)",
+        "2 eggs",
+        "5 tablespoons unsweetened cocoa powder",
+        "1/4 cup coconut oil",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour Brownies",
+    "url": "http://allrecipes.com/recipe/242209/almond-flour-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour-paleo-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour-paleo-pancakes.json
new file mode 100644
index 000000000..ca2fb2d6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour-paleo-pancakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.",
+        "Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1 cup almond flour",
+        "1 cup tapioca flour",
+        "1/2 cup almond milk",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour Paleo Pancakes",
+    "url": "http://allrecipes.com/recipe/255515/almond-flour-paleo-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour-pancakes-from-almond-bre.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour-pancakes-from-almond-bre.json
new file mode 100644
index 000000000..96b0bde44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour-pancakes-from-almond-bre.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, mix all ingredients.",
+        "In a non-stick skillet over medium-low heat, scoop 1/4 cup spoonfuls of batter into pan.",
+        "Cook 3 to 4 minutes or until golden brown, then flip and cook an additional 1 to 2 minutes on the other side.",
+        "Serve with fresh fruit & maple syrup."
+    ],
+    "ingredients": [
+        "1 1/2 cups almond meal",
+        "3 eggs",
+        "1/2 cup Original Unsweetened Almond Breeze Almondmilk Coconutmilk Blend",
+        "2 tablespoons maple syrup or sugar",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour Pancakes from Almond Breeze\u00ae",
+    "url": "http://allrecipes.com/recipe/255673/almond-flour-pancakes-from-almond-bre/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour-pancakes.json
new file mode 100644
index 000000000..fa1575fac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour-pancakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.",
+        "Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.",
+        "Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 cup almond flour",
+        "1 tablespoon sugar",
+        "2 cups low-fat plain yogurt",
+        "2 eggs, lightly beaten",
+        "1 tablespoon unsalted butter, melted and cooled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour Pancakes",
+    "url": "http://allrecipes.com/recipe/202840/almond-flour-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour-pizza-crust.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour-pizza-crust.json
new file mode 100644
index 000000000..6277bc5ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour-pizza-crust.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet.",
+        "Whisk together the dry ingredients in a large mixing bowl; set them aside.",
+        "In a separate bowl, beat together the eggs and oil until frothy.",
+        "Pour the wet ingredients into the dry ingredients and mix together to form a dough.",
+        "Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet.",
+        "Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.",
+        "Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.",
+        "If you like browned cheese, broil the pizza for 1 to 2 minutes after baking.",
+        "Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired."
+    ],
+    "ingredients": [
+        "2 1/4 cups King Arthur Almond Flour",
+        "2 tablespoons King Arthur Coconut Flour",
+        "1/2 teaspoon baking powder",
+        "1 teaspoon dried Italian herbs (optional)",
+        "1/2 teaspoon sea salt",
+        "1/2 teaspoon ground black pepper",
+        "3 large eggs",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour Pizza Crust",
+    "url": "http://allrecipes.com/recipe/242467/almond-flour-pizza-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour-waffles.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour-waffles.json
new file mode 100644
index 000000000..76f603541
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour-waffles.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat waffle iron.",
+        "Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture. Grease preheated waffle iron with cooking spray.",
+        "Spoon batter onto hot waffle iron. Cook until golden; serve hot."
+    ],
+    "ingredients": [
+        "1 cup almond flour",
+        "1 pinch salt",
+        "1 teaspoon baking soda",
+        "4 eggs",
+        "1/4 cup honey",
+        "1 teaspoon vanilla extract",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour Waffles",
+    "url": "http://allrecipes.com/recipe/110926/almond-flour-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-flour.json b/serverless-fleets/data/input/inferencing/recipes/almond-flour.json
new file mode 100644
index 000000000..0990216d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-flour.json
@@ -0,0 +1,13 @@
+{
+    "directions": [
+        "Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator."
+    ],
+    "ingredients": [
+        "1 cup almonds, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Flour",
+    "url": "http://allrecipes.com/recipe/234701/almond-flour/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-french-toast-234685.json b/serverless-fleets/data/input/inferencing/recipes/almond-french-toast-234685.json
new file mode 100644
index 000000000..7454c13a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-french-toast-234685.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 275\u00b0F.",
+        "Whisk together eggs, half-and-half, sugar, vanilla, and salt in a large shallow dish until combined well. Spread almonds on a large plate. Soak 4 slices of bread in egg mixture, turning over once, until saturated. Working with 1 slice at a time, remove bread, letting excess egg mixture drip off, then dredge in almonds to coat both sides, gently pressing to help adhere. Transfer to a plate or wax paper. Repeat procedure with remaining 4 slices.",
+        "Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook 4 bread slices, turning over once, until almonds and bread are golden brown, 5 to 6 minutes. Add remaining 1 1/2 tablespoons butter and cook remaining 4 slices in same manner. Transfer French toast to a baking sheet as cooked and keep warm in oven."
+    ],
+    "ingredients": [
+        "4 large eggs",
+        "1 1/3 cups half-and-half",
+        "4 teaspoons sugar",
+        "1/2 teaspoon vanilla",
+        "1/8 teaspoon salt",
+        "1 1/4 cups sliced almonds (5 oz)",
+        "8 (3/4-inch-thick) slices brioche or challah from a 4- to 5-inch-wide loaf",
+        "3 tablespoons unsalted butter",
+        "Accompaniments: maple syrup; confectioners sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Rosh Hashanah/Yom Kippur",
+        "Almond",
+        "Vanilla",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond French Toast",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-french-toast-234685"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-gelatin-with-mandarin-oranges.json b/serverless-fleets/data/input/inferencing/recipes/almond-gelatin-with-mandarin-oranges.json
new file mode 100644
index 000000000..60ac862b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-gelatin-with-mandarin-oranges.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Whisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours.",
+        "Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve."
+    ],
+    "ingredients": [
+        "2/3 cup white sugar",
+        "1 1/2 cups milk",
+        "2 (.25 ounce) packages unflavored gelatin (such as Knox \u00ae)",
+        "2 cups boiling water",
+        "2 teaspoons almond extract",
+        "1 (11 ounce) can mandarin orange segments, undrained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Gelatin with Mandarin Oranges",
+    "url": "http://allrecipes.com/recipe/169182/almond-gelatin-with-mandarin-oranges/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-gelatin.json b/serverless-fleets/data/input/inferencing/recipes/almond-gelatin.json
new file mode 100644
index 000000000..72b8daa5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-gelatin.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3390722.jpg",
+    "ingredients": [
+        "1 (.25 ounce) package unflavored gelatin",
+        "3/4 cup boiling water",
+        "1/4 cup white sugar",
+        "1 cup whole milk",
+        "1 teaspoon almond extract",
+        "1/2 (15.25 ounce) can fruit cocktail, including syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Gelatin",
+    "url": "http://allrecipes.com/recipe/63834/almond-gelatin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-glazed-onions.json b/serverless-fleets/data/input/inferencing/recipes/almond-glazed-onions.json
new file mode 100644
index 000000000..5418806ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-glazed-onions.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.",
+        "Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.",
+        "Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds small boiling onions, trimmed",
+        "2 tablespoons butter",
+        "6 tablespoons white sugar",
+        "2 tablespoons water",
+        "1/3 cup slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Glazed Onions",
+    "url": "http://allrecipes.com/recipe/212465/almond-glazed-onions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-glazed-pastries-with-whipped-cream-and-berries-234958.json b/serverless-fleets/data/input/inferencing/recipes/almond-glazed-pastries-with-whipped-cream-and-berries-234958.json
new file mode 100644
index 000000000..61f2d49e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-glazed-pastries-with-whipped-cream-and-berries-234958.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil until syrup turns light golden, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes (time will vary according to size of pan). Add 2 packages raspberries and hibiscus flowers (mixture will harden slightly). Bring mixture to boil, stirring constantly to dissolve any caramel bits. Reduce heat to medium and simmer 3 minutes, stirring constantly. Remove from heat and let stand 15 minutes for flavors to blend. Strain raspberry sauce, pressing on solids to remove seeds. Stir in vinegar.",
+        "DO AHEAD Can be made 2 days ahead. Cover and refrigerate.",
+        "Roll puff pastry sheet out on lightly floured surface to 17x11-inch rectangle. Transfer to parchment lined baking sheet. Pierce dough all over with fork. Freeze 1 hour.",
+        "Meanwhile, preheat oven to 400\u00b0F. Whisk sugar, flour, and egg white until blended and smooth, adding water by 1/4 teaspoonfuls to make thick but still spreadable glaze.",
+        "Using small offset spatula, spread glaze thinly over frozen pastry. Sprinkle almonds evenly over glaze. Bake until glaze is dark golden and almonds are toasted, about 35 minutes. Cool. Trim pastry to form 16x10-inch rectangle. Cut crosswise into 4 equal strips. Cut each strip crosswise into 4 equal pieces to form sixteen 4x21/2-inch rectangles.",
+        "DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.",
+        "Place red raspberries, golden raspberries, boysenberries and blueberries in large bowl. Add raspberry sauce; gently fold to coat.",
+        "Whip cream in large bowl until peaks form. Place 1 pastry rectangle on each of 8 plates. Spoon 1/4 cup whipped cream over each pastry rectangle. Spoon about 3 tablespoons berry mixture over cream. Top with remaining pastry rectangles. Spread each with 1/4 cup cream, spoon remaining berry mixture over, and serve immediately.",
+        "*Also called Jamaica flowers, they can be found at Latin markets or at melissas.com."
+    ],
+    "ingredients": [
+        "3/4 cup sugar",
+        "1/4 cup water",
+        "2 6-ounce packages red raspberries",
+        "6 dried hibiscus flowers*",
+        "1 teaspoon Sherry wine vinegar",
+        "1/2 17.3-ounce package frozen puff pastry (1 sheet), thawed",
+        "1 1/2 cups powdered sugar",
+        "3 tablespoons all purpose flour",
+        "1 large egg white",
+        "Water",
+        "1 cup slivered almonds",
+        "1 6-ounce package red raspberries",
+        "1 6-ounce package golden raspberries",
+        "1 5.6-ounce package boysenberries",
+        "2 4.4-ounce packages blueberries",
+        "2 cups chilled whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Blueberry",
+        "Raspberry",
+        "Almond",
+        "Summer",
+        "Phyllo/Puff Pastry Dough",
+        "Pastry",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Glazed Pastries with Whipped Cream and Berries",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-glazed-pastries-with-whipped-cream-and-berries-234958"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/almond-green-beans.json
new file mode 100644
index 000000000..1e284ec93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-green-beans.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a pot over medium heat, cook the green beans and tomatoes until heated through. Season with Italian seasoning. Stir in the almonds just before serving."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can green beans",
+        "1 (14 ounce) can canned stewed tomatoes",
+        "Italian seasoning to taste",
+        "1/3 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Green Beans",
+    "url": "http://allrecipes.com/recipe/84668/almond-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-herb-crusted-trout-for-two.json b/serverless-fleets/data/input/inferencing/recipes/almond-herb-crusted-trout-for-two.json
new file mode 100644
index 000000000..bf394c7b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-herb-crusted-trout-for-two.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat, and coat a grill basket with cooking spray.",
+        "Mix bread crumbs, almonds, chopped thyme, and black pepper together in a shallow dish.",
+        "Dip each trout fillet in milk, then dredge each in the bread crumb mixture. Coat each fillet with cooking spray.",
+        "Place dredged fillets in prepared grill basket and cook until golden and fish flakes easily with a fork, about 5 minutes on each side. Garnish with thyme sprigs."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "8 teaspoons plain bread crumbs",
+        "4 teaspoons chopped almonds",
+        "2 1/4 teaspoons chopped fresh thyme",
+        "1/8 teaspoon ground black pepper",
+        "1/2 pound trout fillets",
+        "2 tablespoons milk",
+        "2 thyme sprigs for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Herb-Crusted Trout for Two",
+    "url": "http://allrecipes.com/recipe/233491/almond-herb-crusted-trout-for-two/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-horchata-200778.json b/serverless-fleets/data/input/inferencing/recipes/almond-horchata-200778.json
new file mode 100644
index 000000000..218380703
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-horchata-200778.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a blender combine all horchata ingredients except ice and let stand in blender 5 minutes. Blend mixture on low speed and gradually work up to high speed (use caution when blending hot liquids). Blend mixture on high speed 3 minutes. Add 2 cups ice and blend until melted.",
+        "Pour mixture through a large sieve lined with a double layer of dampened cheesecloth into a bowl, stirring, and discard solids.",
+        "Fill 4 tall glasses with additional ice and horchata and garnish with cinnamon sticks and lime zest. Flavor of horchata improves if made 1 day ahead and chilled, covered."
+    ],
+    "ingredients": [
+        "1 cup blanched whole almonds",
+        "2 cups boiling-hot water",
+        "1/2- to 1-inch piece cinnamon stick",
+        "1/3 cup sugar, or to taste",
+        "Freshly grated zest of 1 lime",
+        "2 cups ice plus additional for glasses",
+        "Garnish if desired: cinnamon sticks and lime zest"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Non-Alcoholic",
+        "Nut",
+        "Almond",
+        "Winter",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Almond Horchata",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-horchata-200778"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-ice-cream-terrine-with-chocolate-truffles-and-raspberry-sauce-4245.json b/serverless-fleets/data/input/inferencing/recipes/almond-ice-cream-terrine-with-chocolate-truffles-and-raspberry-sauce-4245.json
new file mode 100644
index 000000000..8ac051c41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-ice-cream-terrine-with-chocolate-truffles-and-raspberry-sauce-4245.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Bring cream and butter to boil in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in amaretto. Pour into small bowl. Freeze until firm enough to form into balls, about 50 minutes.",
+        "Line baking sheet with foil. Using teaspoon, scoop out level teaspoonfuls of chocolate mixture. Drop onto baking sheet. Freeze until firm, about 20 minutes. Using hands, roll chocolate into balls; return to baking sheet and freeze. (Can be made 1 week ahead. Cover and keep frozen.)",
+        "Combine cream, milk and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add chopped almonds. Cover and let steep 2 hours.",
+        "Pour cream mixture through fine strainer set over bowl; discard solids in strainer. Return cream mixture to same saucepan. Bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Cool slightly. Mix in almond extract. Transfer to bowl and chill custard until cold, at least 3 hours or overnight.",
+        "Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches. Process custard in ice cream maker according to manufacturers instructions. Transfer ice cream to prepared dish. Press truffles into ice cream, spacing apart. Cover terrine and freeze until firm, at least 8 hours or overnight.",
+        "Puree thawed raspberries in processor. Pour through strainer set over bowl, pressing with back of spoon to extract as much liquid as possible. Discard solids in strainer. Whisk sugar and amaretto into sauce. Cover and chill. (Terrine and sauce can be prepared 2 days ahead. Keep terrine frozen. Keep sauce refrigerated.)",
+        "Turn terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Serve with sauce and fresh berries."
+    ],
+    "ingredients": [
+        "1/2 cup whipping cream",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped",
+        "1 1/2 tablespoons amaretto or other almond liqueur",
+        "2 1/2 cups whipping cream",
+        "1 1/4 cups whole milk",
+        "3/4 cup plus 2 tablespoons sugar",
+        "1 cup whole almonds, toasted, coarsely chopped",
+        "7 large egg yolks",
+        "1/2 teaspoon almond extract",
+        "1 12-ounce package frozen unsweetened raspberries, thawed",
+        "6 tablespoons sugar",
+        "1/4 cup amaretto or other almond liqueur",
+        "Fresh raspberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Chocolate",
+        "Dessert",
+        "Freeze/Chill",
+        "Frozen Dessert",
+        "Raspberry",
+        "Almond",
+        "Summer",
+        "Chill",
+        "Simmer",
+        "Boil"
+    ],
+    "title": "Almond Ice Cream Terrine with Chocolate Truffles and Raspberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-ice-cream-terrine-with-chocolate-truffles-and-raspberry-sauce-4245"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-ice.json b/serverless-fleets/data/input/inferencing/recipes/almond-ice.json
new file mode 100644
index 000000000..9a4a1ee5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-ice.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.",
+        "Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits."
+    ],
+    "ingredients": [
+        "5 (.25 ounce) envelopes unflavored gelatin",
+        "2 1/4 cups boiling water",
+        "4 teaspoons almond extract",
+        "4 cups cold water",
+        "1 1/3 cups white sugar",
+        "1 cup fresh strawberries, halved",
+        "1 cup seedless grapes",
+        "1 cup cubed cantaloupe"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Ice",
+    "url": "http://allrecipes.com/recipe/14296/almond-ice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-jell-o-with-lychee.json b/serverless-fleets/data/input/inferencing/recipes/almond-jell-o-with-lychee.json
new file mode 100644
index 000000000..35c6cd482
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-jell-o-with-lychee.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4417858.jpg",
+    "ingredients": [
+        "1 cup water",
+        "2 (.25 ounce) packages unflavored gelatin powder",
+        "1 cup boiling water",
+        "2 cups milk",
+        "3/4 cup white sugar",
+        "1 1/2 teaspoons almond extract",
+        "8 lychees, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Jell-O\u00ae with Lychee",
+    "url": "http://allrecipes.com/recipe/233409/almond-jell-o-with-lychee/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-jelly.json b/serverless-fleets/data/input/inferencing/recipes/almond-jelly.json
new file mode 100644
index 000000000..9fa9385ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-jelly.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.",
+        "Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/601672.jpg",
+    "ingredients": [
+        "1 cup water",
+        "2 (.25 ounce) envelopes unflavored gelatin powder",
+        "1 cup water",
+        "2 cups milk",
+        "3/4 cup sugar",
+        "1 1/2 teaspoons almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Jelly",
+    "url": "http://allrecipes.com/recipe/62723/almond-jelly/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-joy-bark.json b/serverless-fleets/data/input/inferencing/recipes/almond-joy-bark.json
new file mode 100644
index 000000000..09c954c2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-joy-bark.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Combine almond, coconut, chia seeds, flax seeds, evaporated cane juice, and salt in a bowl.",
+        "Whisk honey, coconut oil, and vanilla extract together in a bowl. Pour into the almond mixture; mix well.",
+        "Pour mixture onto the prepared baking sheet; press down with a piece of parchment paper until flattened.",
+        "Bake in the preheated oven until light golden brown, 10 to 14 minutes. Let bark cool, about 5 minutes.",
+        "Break chocolate bars into the top of a double boiler over simmering water; heat, stirring every 30 seconds, until melted, about 5 minutes. Spread evenly over bark.",
+        "Chill in the refrigerator until set, about 20 minutes. Cut into 32 pieces. Place pieces in a resealable storage container; chill in the refrigerator until hardened."
+    ],
+    "ingredients": [
+        "2 cups roughly chopped almonds",
+        "1 cup unsweetened flaked coconut",
+        "1/4 cup chia seeds",
+        "1/4 cup flax seeds",
+        "2 tablespoons evaporated cane juice",
+        "1/4 teaspoon Himalayan pink salt",
+        "1/2 cup honey",
+        "1 1/2 tablespoons coconut oil, melted",
+        "1 1/2 teaspoons vanilla extract",
+        "3 (4.23 ounce) packages extra-large dark chocolate bars (such as Hershey's\u00ae Special Dark\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Joy\u00ae Bark",
+    "url": "http://allrecipes.com/recipe/255392/almond-joy-bark/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-joy-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-joy-cake.json
new file mode 100644
index 000000000..ed9ef8cb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-joy-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.",
+        "Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.",
+        "Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.",
+        "Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.",
+        "Cool cake until coconut layer and chocolate layer are set, about 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 package chocolate cake mix (such as Duncan Hines\u00ae)",
+        "1 cup water",
+        "3 eggs",
+        "1/3 cup vegetable oil",
+        "1 cup evaporated milk",
+        "1 cup white sugar",
+        "26 large marshmallows",
+        "1 (14 ounce) bag shredded coconut",
+        "1/2 cup evaporated milk",
+        "1/2 cup butter",
+        "1/2 cup white sugar",
+        "1 cup chocolate chips",
+        "1/2 cup whole almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Joy\u00ae Cake",
+    "url": "http://allrecipes.com/recipe/256317/almond-joy-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-joy-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/almond-joy-cocktail.json
new file mode 100644
index 000000000..6981a7b5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-joy-cocktail.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Fill 1/2 a cocktail shaker with ice; pour in amaretto, cream of coconut, creme de cacao, and cream. Cover shaker and shake; strain into a glass."
+    ],
+    "ingredients": [
+        "1 fluid ounce amaretto liqueur",
+        "1 fluid ounce cream of coconut",
+        "1 fluid ounce white creme de cacao",
+        "2 fluid ounces heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Joy\u00ae Cocktail",
+    "url": "http://allrecipes.com/recipe/234754/almond-joy-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-joy-cookie-bar.json b/serverless-fleets/data/input/inferencing/recipes/almond-joy-cookie-bar.json
new file mode 100644
index 000000000..f07ce6411
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-joy-cookie-bar.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Mix cake mix, butter, and egg together in a bowl until evenly mixed and crumbly; press into the prepared baking dish.",
+        "Bake in the preheated oven until edges of crust begin to crisp, 10 to 12 minutes.",
+        "Place marshmallows in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds. Stir condensed milk, coconut, and almonds into melted marshmallows; spread filling evenly over crust.",
+        "Combine butterscotch chips and chocolate chips in a microwave-safe bowl; heat in microwave, stirring every 20 to 30 seconds, until melted, about 1 minute. Spread mixture evenly over filling. Refrigerate until chocolate hardens, at least 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "Crust:",
+        "1 (15.25 ounce) package chocolate cake mix",
+        "1/4 cup butter, melted",
+        "1 egg",
+        "Filling:",
+        "2 cups marshmallows",
+        "1 (14 ounce) can sweetened condensed milk",
+        "12 ounces sweetened flaked coconut",
+        "1 cup sliced almonds",
+        "Topping:",
+        "1 cup butterscotch chips",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Joy\u00ae Cookie Bar",
+    "url": "http://allrecipes.com/recipe/255853/almond-joy-cookie-bar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-joy-cookies.json b/serverless-fleets/data/input/inferencing/recipes/almond-joy-cookies.json
new file mode 100644
index 000000000..44be855af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-joy-cookies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.",
+        "Combine flour, baking soda, and salt in a bowl.",
+        "Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.",
+        "Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.",
+        "Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "4 1/2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1 1/2 cups white sugar",
+        "1 1/2 cups brown sugar",
+        "1 ripe banana",
+        "4 eggs",
+        "1 tablespoon vanilla extract",
+        "5 cups chocolate chips",
+        "2 cups sweetened flaked coconut",
+        "2 cups chopped almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Joy\u00ae Cookies",
+    "url": "http://allrecipes.com/recipe/255852/almond-joy-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-joy-fudge.json b/serverless-fleets/data/input/inferencing/recipes/almond-joy-fudge.json
new file mode 100644
index 000000000..8767899b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-joy-fudge.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine milk chocolate, condensed milk, and butter in a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate is melted, about 5 minutes. Remove from heat.",
+        "Mix almonds and coconut into melted chocolate. Pour into a 9-inch pan and spread evenly. Pat down to make fudge even. Refrigerate until firm, about 1 hour. Cut into squares."
+    ],
+    "ingredients": [
+        "3 cups milk chocolate morsels",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1/4 cup salted butter",
+        "1/2 cup chopped almonds",
+        "1/2 cup sweetened flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Joy\u00ae Fudge",
+    "url": "http://allrecipes.com/recipe/246957/almond-joy-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-kale-and-banana-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/almond-kale-and-banana-smoothie.json
new file mode 100644
index 000000000..b12aa2f88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-kale-and-banana-smoothie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Blend orange, dates, almonds, and 3 Tbsp. water in a blender on low speed until almonds are finely ground. Increase speed to high and blend until mixture is no longer grainy, about 1 minute. Add banana, kale, almond milk, and 1/2 cup ice; blend until drink is smooth and thick."
+    ],
+    "ingredients": [
+        "1/2 orange, peeled",
+        "2 Medjool dates, pitted",
+        "1/4 cup almonds",
+        "1 banana, peeled, cut into 1-inch pieces",
+        "2 cups torn kale leaves",
+        "1/4 cup unsweetened almond milk or coconut water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Smoothie",
+        "Healthy",
+        "Almond",
+        "Kale",
+        "Kid-Friendly",
+        "Quick and Healthy"
+    ],
+    "title": "Almond, Kale, and Banana Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-kale-and-banana-smoothie"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-kisses.json b/serverless-fleets/data/input/inferencing/recipes/almond-kisses.json
new file mode 100644
index 000000000..574b90890
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-kisses.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F.  Grease cookie sheets.",
+        "Chop almonds into 5 or 6 pieces each and set aside.",
+        "Separate eggs and whip egg whites until stiff.  Fold in brown sugar, flour and almonds.  Stir lightly.",
+        "Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups almonds",
+        "2 egg whites",
+        "1 cup packed brown sugar",
+        "2 tablespoons sifted all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Kisses",
+    "url": "http://allrecipes.com/recipe/9747/almond-kisses/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-leche-flan.json b/serverless-fleets/data/input/inferencing/recipes/almond-leche-flan.json
new file mode 100644
index 000000000..72af74de4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-leche-flan.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown.  Pour into a flan pan or cake mold, tilting to coat the bottom of the pan.  Set aside.",
+        "In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture.  Pour into prepared pan, and tap on the counter to remove any bubbles.",
+        "Line a roasting pan with a damp kitchen towel.  Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with water to reach halfway up the sides of the baking dish.",
+        "Bake in preheated oven 45 to 50 minutes, until set.  Let cool completely.",
+        "To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter.  Refrigerate 8 hours or overnight before serving."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/4 cup water",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1 (5 ounce) can sweetened condensed milk",
+        "6 egg yolks",
+        "1 tablespoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Leche Flan",
+    "url": "http://allrecipes.com/recipe/25649/almond-leche-flan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-lemon-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-lemon-cake.json
new file mode 100644
index 000000000..6d4532fa2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-lemon-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a bowl, beat the egg whites with the cream of tartar until stiff.  Gradually beat in 1/2 cup sugar.",
+        "In another bowl, stir together the flour, baking powder, and salt.",
+        "In a large bowl, cream the butter or margarine with the remaining 1/2 cup sugar.  Beat in lemon rind, lemon juice, sour cream, and vanilla.  Stir the flour mixture into the butter mixture, along with about 1/3 of the beaten egg whites.  Fold in the rest of the egg whites gently but thoroughly.  Stir in the almonds.  Turn the batter into a greased and floured tube pan.",
+        "Bake at 350 degrees F (175 degrees C) for about 70 minutes, or until it tests done with a toothpick.  Cool on a wire rack."
+    ],
+    "ingredients": [
+        "8 egg whites",
+        "1 dash cream of tartar",
+        "1 cup white sugar",
+        "1 cup butter, softened",
+        "1 1/2 tablespoons grated lemon zest",
+        "1 tablespoon lemon juice",
+        "1 cup sour cream",
+        "2 teaspoons vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/8 teaspoon salt",
+        "1 cup finely chopped blanched almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Lemon Cake",
+    "url": "http://allrecipes.com/recipe/7654/almond-lemon-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-lemon-chicken.json b/serverless-fleets/data/input/inferencing/recipes/almond-lemon-chicken.json
new file mode 100644
index 000000000..6e4d48ef0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-lemon-chicken.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.",
+        "In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.",
+        "Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices."
+    ],
+    "ingredients": [
+        "5 tablespoons lemon juice",
+        "3 tablespoons Dijon-style prepared mustard",
+        "2 cloves garlic, chopped",
+        "1/4 teaspoon ground white pepper",
+        "6 1/2 tablespoons olive oil",
+        "6 skinless, boneless chicken breasts",
+        "1 cup sliced almonds",
+        "2 cups chicken broth",
+        "1 teaspoon cornstarch, dissolved in 1 tablespoon water",
+        "2 tablespoons orange marmalade",
+        "2 tablespoons butter, cut into pieces",
+        "2 tablespoons chopped fresh parsley",
+        "1/4 teaspoon crushed red pepper flakes",
+        "6 slices lemon, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Lemon Chicken",
+    "url": "http://allrecipes.com/recipe/8828/almond-lemon-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-lemon-torte-with-fresh-strawberries-241871.json b/serverless-fleets/data/input/inferencing/recipes/almond-lemon-torte-with-fresh-strawberries-241871.json
new file mode 100644
index 000000000..1aeb2d33d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-lemon-torte-with-fresh-strawberries-241871.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.",
+        "Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.",
+        "Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.",
+        "Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.",
+        "Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.",
+        "Sometimes labeled \"ground almonds\"; available at specialty foods stores and natural foods stores."
+    ],
+    "ingredients": [
+        "Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons",
+        "4 tablespoons unsalted matzo meal, divided",
+        "2 cups almond flour or almond meal*",
+        "1 cup sugar, divided",
+        "6 large eggs, separated",
+        "2 tablespoons fresh lemon juice",
+        "1 tablespoon orange juice",
+        "2 teaspoons finely grated lemon peel",
+        "1/2 teaspoon salt",
+        "1/2 cup sliced almonds",
+        "5 cups sliced stemmed strawberries (about 2 pounds), divided",
+        "1 tablespoon (or more) sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Passover",
+        "Kid-Friendly",
+        "High Fiber",
+        "Lemon",
+        "Almond",
+        "Kosher",
+        "Kosher for Passover",
+        "Party",
+        "Potluck",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Almond-Lemon Torte with Fresh Strawberries",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-lemon-torte-with-fresh-strawberries-241871"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-love-knots.json b/serverless-fleets/data/input/inferencing/recipes/almond-love-knots.json
new file mode 100644
index 000000000..514a4afbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-love-knots.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Blend all-purpose flour, almond flour, confectioners' sugar, and salt together in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg yolk, extracts, and ice water and pulse just until a smooth dough forms.",
+        "Turn dough out onto a work surface, divide in half, form into disks, and dust each disk with flour. Wrap disks in plastic wrap and refrigerate until firm and cold, at least 1 hour to overnight.",
+        "Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.",
+        "Roll 1 dough disk out onto a floured surface with a floured rolling pin to 1/8-inch thickness. Use a floured 1 1/2-inch round cookie cutter to cut dough into rounds. Cut out the center of each round with a 1/2-inch floured round cookie cutter to form rings. Repeat with remaining dough disk.",
+        "Cut through side of 1 dough ring and slip it around another to intertwine rings, pressing cut pieces together to seal ring. Place interlocked rings on prepared baking sheets.",
+        "Beat egg white until frothy. Gently brush each \"love knot\" with egg white and sprinkle with turbinado sugar. Bake in the center of the preheated oven until lightly browned on edges, 15 to 18 minutes. Carefully transfer cookies to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup almond flour",
+        "1/2 cup confectioners' sugar",
+        "1/4 teaspoon salt",
+        "3/4 cup cold butter, cut into small pieces",
+        "1 large egg, separated",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon almond extract",
+        "3 tablespoons ice water",
+        "3 tablespoons turbinado sugar (such as Sugar in the Raw\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Love Knots",
+    "url": "http://allrecipes.com/recipe/241472/almond-love-knots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-macaroon-nests.json b/serverless-fleets/data/input/inferencing/recipes/almond-macaroon-nests.json
new file mode 100644
index 000000000..896d792ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-macaroon-nests.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.",
+        "Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients.",
+        "Divide the coconut into three separate containers (see Cook's Note). Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain.",
+        "Roll cookie dough into walnut-sized balls, then roll the balls in the coconut mixture. Place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.",
+        "Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/4 teaspoon salt",
+        "3/4 cup butter, room temperature",
+        "1 (8 ounce) package cream cheese, room temperature",
+        "1 cup white sugar",
+        "3/4 teaspoon vanilla extract",
+        "2 cups flaked coconut",
+        "2 drops red food coloring (optional)",
+        "2 drops yellow food coloring (optional)",
+        "1 cup chocolate coated peanuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Macaroon Nests",
+    "url": "http://allrecipes.com/recipe/18080/almond-macaroon-nests/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-macaroon-torte-with-chocolate-frosting-and-orange-compote-358237.json b/serverless-fleets/data/input/inferencing/recipes/almond-macaroon-torte-with-chocolate-frosting-and-orange-compote-358237.json
new file mode 100644
index 000000000..b41b1ce32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-macaroon-torte-with-chocolate-frosting-and-orange-compote-358237.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Combine sugar, 1 cup water, and orange peel strips in medium saucepan. Stir over medium heat until sugar dissolves and syrup comes to boil. Reduce heat to medium-low and simmer 1 minute. DO AHEAD: Can be made 2 days ahead. Cover and chill syrup with peel strips.",
+        "Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325\u00b0F. Draw two 12 x 4-inch rectangles, spacing 2 inches apart, on each of 2 sheets of parchment paper (4 rectangles total). Turn over each parchment sheet onto large rimmed baking sheet (rectangles will show through). Spray parchment with nonstick spray.",
+        "Place slivered almonds, 1 cup sugar, and coarse salt in processor. Scrape in seeds from vanilla bean halves. Blend until nuts are finely ground. Using electric mixer, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.",
+        "Bake macaroon layers until golden and almost firm to touch in center, reversing sheets after 20 minutes, 35 to 40 minutes total. Cool on sheets.",
+        "Place 10 tablespoons orange syrup in large saucepan and bring to simmer over medium-low heat (reserve remaining syrup). Add chocolate to saucepan and stir until chocolate is melted and smooth. Remove from heat. Cool until frosting begins to thicken, stirring often, 20 to 30 minutes.",
+        "Place 1 macaroon layer on long platter. Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time. Top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte. DO AHEAD: Can be made 1 day ahead. Cover with foil tent; store at room temperature. Cover remaining syrup; chill.",
+        "Thinly slice whole oranges crosswise into rounds. Cut slices into quarters and place in remaining reserved syrup for compote. Slice torte; place on plates. Spoon orange compote alongside."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "1 cup water",
+        "Peel of 1 large orange, removed in strips with vegetable peeler",
+        "Nonstick vegetable oil spray",
+        "2 1/2 cups slivered almonds",
+        "1 cup plus 3 tablespoons sugar",
+        "2 large pinches of coarse kosher salt",
+        "2 vanilla beans, split lengthwise",
+        "6 large egg whites",
+        "20 ounces bittersweet chocolate (do not exceed 61% cacao), chopped",
+        "1 cup sliced almonds, toasted",
+        "2 large oranges, all peel and white pith cut off"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Passover",
+        "High Fiber",
+        "Orange",
+        "Almond",
+        "Low Cholesterol",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond-Macaroon Torte with Chocolate Frosting and Orange Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-macaroon-torte-with-chocolate-frosting-and-orange-compote-358237"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-macaroons-14950.json b/serverless-fleets/data/input/inferencing/recipes/almond-macaroons-14950.json
new file mode 100644
index 000000000..7546b160e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-macaroons-14950.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 275\u00b0F. In an electric mixer, beat the egg whites until they form soft peaks. Add the lemon zest. Gradually add the sugar and beat until the whites are very stiff and shiny but not dry. Fold in the ground almonds.",
+        "Cover 2 baking sheets with aluminum foil and spray or grease them. Using 2 teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon. Place the cookies 1 to 1 1/2 inches apart. Repeat with the rest of the dough.",
+        "Bake for 20 to 30 minutes or until the cookies are firm and slightly brown. Let cool for 5 to 10 minutes before removing the cookies from the baking sheets to a rack. When cool, store in an air-tight container."
+    ],
+    "ingredients": [
+        "3 large egg whites",
+        "Zest of 1 large lemon",
+        "1 cup sugar",
+        "1 1/2 cups blanched finely ground almonds",
+        "Cooking spray, butter, or margarine for greasing pans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Passover",
+        "Low Sodium",
+        "Almond",
+        "Kosher"
+    ],
+    "title": "Almond Macaroons",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-macaroons-14950"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-macaroons-i.json b/serverless-fleets/data/input/inferencing/recipes/almond-macaroons-i.json
new file mode 100644
index 000000000..b3594dea9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-macaroons-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cover cookie sheets with parchment or aluminum foil, shiny side up.",
+        "Soften almond paste with your hands or food processor.  In large mixing bowl, blend almond paste and sugar.",
+        "Separate eggs and add whites to mixture.  Mix in confectioners' sugar, flour and salt.  Stir well.",
+        "Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets.  Cover and let stand for 30 minutes.",
+        "Preheat oven to 300 degrees F (150 degrees C).  Sprinkle cookies with chopped almonds and bake for 25 minutes.  Remove parchment or foil from cookie sheets and let cool.  Peel off macaroons."
+    ],
+    "ingredients": [
+        "1/2 pound almond paste",
+        "1 cup white sugar",
+        "3 egg whites",
+        "1/8 teaspoon salt",
+        "2 tablespoons cake flour",
+        "1/3 cup confectioners' sugar",
+        "2 tablespoons chopped blanched almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Macaroons I",
+    "url": "http://allrecipes.com/recipe/9695/almond-macaroons-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-macaroons-ii.json b/serverless-fleets/data/input/inferencing/recipes/almond-macaroons-ii.json
new file mode 100644
index 000000000..939785237
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-macaroons-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C). Grease cookie sheets.",
+        "In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add lemon zest and sugar, continuing to beat until whites form stiff peaks. Color light green or pink with the food coloring while mixing. Using a rubber spatula, fold in the ground almonds. Drop by heaping spoonfuls onto the prepared cookie sheet.  Cookies should be about 2 inches apart.",
+        "Bake for 20 to 30 minutes in the preheated oven, until cookies are firm and slightly brown. Allow cookies to cool on the sheets for 5 minutes before removing to wire racks to cool completely."
+    ],
+    "ingredients": [
+        "3 egg whites",
+        "1 1/2 teaspoons lemon zest",
+        "1 cup white sugar",
+        "1 1/2 cups ground almonds",
+        "2 drops red food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Macaroons II",
+    "url": "http://allrecipes.com/recipe/17430/almond-macaroons-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-mandarin-salad.json b/serverless-fleets/data/input/inferencing/recipes/almond-mandarin-salad.json
new file mode 100644
index 000000000..a0635d6f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-mandarin-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble.",
+        "To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil.",
+        "Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "2 tablespoons white wine vinegar",
+        "3 tablespoons honey",
+        "1/2 teaspoon dry hot mustard",
+        "1/2 teaspoon celery salt",
+        "1/2 teaspoon ground paprika",
+        "1/4 cup olive oil",
+        "1 head red leaf lettuce, torn into bite-size pieces",
+        "1 (15 ounce) can mandarin oranges, drained",
+        "1 bunch green onion, diced",
+        "3/4 cup slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Mandarin Salad",
+    "url": "http://allrecipes.com/recipe/36522/almond-mandarin-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-maple-coconut-granola.json b/serverless-fleets/data/input/inferencing/recipes/almond-maple-coconut-granola.json
new file mode 100644
index 000000000..f4100d1f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-maple-coconut-granola.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with silicone baking mats or parchment paper.",
+        "Combine oats, pumpkin seeds, sunflower seeds, and salt together in a bowl. Add maple syrup and oil; stir until evenly coated. Spread oat mixture onto the prepared baking sheets.",
+        "Bake in the preheated oven for 10 minutes. Remove baking sheets from oven, stir granola, return to oven, and cook until lightly browned, about 7 minutes more. Cool granola on the baking sheets for 20 minutes. Mix cranberries, almonds, and coconut into granola; store in an air-tight container."
+    ],
+    "ingredients": [
+        "4 cups rolled oats",
+        "1 1/2 cups hulled pumpkin seeds",
+        "1 1/2 cups hulled sunflower seeds",
+        "1 teaspoon salt",
+        "1/2 cup pure maple syrup",
+        "1/4 cup vegetable oil",
+        "1 cup dried cranberries (optional)",
+        "1 cup sliced almonds",
+        "1 cup shredded coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Maple Coconut Granola",
+    "url": "http://allrecipes.com/recipe/238242/almond-maple-coconut-granola/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-maple-granola.json b/serverless-fleets/data/input/inferencing/recipes/almond-maple-granola.json
new file mode 100644
index 000000000..4e9dc0702
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-maple-granola.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.",
+        "In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.",
+        "Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature."
+    ],
+    "ingredients": [
+        "3 cups rolled oats",
+        "1 cup blanched slivered almonds",
+        "1/4 cup wheat germ",
+        "1 (14 ounce) package flaked coconut",
+        "1/3 cup unsalted sunflower seeds (optional)",
+        "6 tablespoons pure maple syrup",
+        "6 tablespoons packed dark brown sugar",
+        "1/4 cup vegetable oil",
+        "2 tablespoons warm water",
+        "1/2 teaspoon salt",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Maple Granola",
+    "url": "http://allrecipes.com/recipe/47724/almond-maple-granola/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-marzipan-cookie.json b/serverless-fleets/data/input/inferencing/recipes/almond-marzipan-cookie.json
new file mode 100644
index 000000000..20e7caf2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-marzipan-cookie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mash the butter into the flour in a mixing bowl with a pastry cutter or forks until it resembles small peas. Gradually add ice-cold water into the mixture, stirring lightly until the mixture is moist enough to form a ball. Place the pastry ball into a bowl and cover with plastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate bowl. Cover bowl with plastic wrap. Refrigerate both mixtures 8 hours to overnight.",
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.",
+        "Divide the pastry into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12 inches. Divide the almond paste mixture into 10 portions; use your hands to form each portion into a snake shape. Place each almond 'snake' into the center of each pastry strip. Fold the dough over and seal the seam, also closing the ends.  A little water will help to hold the seal. Arrange the rolls seam side down onto the baking sheets. Cut slits into the rolls with scissors every 2 inches.",
+        "Beat egg white and water together in a small bowl; brush over the pastry rolls to coat.",
+        "Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing."
+    ],
+    "ingredients": [
+        "1 pound butter",
+        "4 cups all-purpose flour",
+        "1/4 cup ice-cold water, or more as needed",
+        "1 pound almond paste",
+        "2 cups white sugar",
+        "2 eggs",
+        "1 teaspoon almond extract",
+        "1 egg white, beaten",
+        "1 teaspoon water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Marzipan Cookie",
+    "url": "http://allrecipes.com/recipe/230457/almond-marzipan-cookie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-melon-tart.json b/serverless-fleets/data/input/inferencing/recipes/almond-melon-tart.json
new file mode 100644
index 000000000..ffc66f693
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-melon-tart.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a small mixing bowl combine pie crust mix and 1/4 cup sour cream; stir till moistened.  Turn dough onto a generously floured surface.  Knead about 12 times, or till dough is firm enough for easy handling.  Spray a 10 inch round tart pan with a removable bottom with cooking spray.  Press dough evenly onto the bottom and up the sides of the pan.",
+        "In another bowl beat egg slightly.  Stir in almonds, corn syrup, and almond extract.  Pour mixture into tart shell, spreading evenly.  Bake at 375 degrees F ( 190 degrees C) for 25 to 30 minutes, or till crust is brown and filling set.  Cool in pan on a wire rack.",
+        "In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese.  Spread atop the almond mixture.",
+        "Using a cheese slicer or a vegetable peeler, thinly slice the peeled melon and mango or papaya.  Arrange the fruit slices atop the filling.  Cover and chill for up to 2 hours.",
+        "Before serving, melt the apple jelly over medium heat in a small saucepan.  Brush onto melon and mango.  Cut into squares or wedges, and serve immediately."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "\u00bd (11 ounce) package pie crust mix",
+        "1 cup sour cream",
+        "1  egg",
+        "1 cup ground blanched almonds",
+        "\u00bd cup light corn syrup",
+        "\u00bc teaspoon almond extract",
+        "\u00bd cup soft style cream cheese with pineapple",
+        "1  cantaloupe, peeled and seeded",
+        "\u00bd  mango, peeled and seeded",
+        "\u00bc cup apple jelly"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Melon Tart",
+    "url": "http://allrecipes.com/recipe/12370/almond-melon-tart/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-meringue-cookies.json b/serverless-fleets/data/input/inferencing/recipes/almond-meringue-cookies.json
new file mode 100644
index 000000000..207602fbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-meringue-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.",
+        "In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.",
+        "Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.",
+        "Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks."
+    ],
+    "ingredients": [
+        "11 ounces ground almonds",
+        "3 egg whites",
+        "1 cup confectioners' sugar",
+        "1 teaspoon grated lemon zest",
+        "3/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Meringue Cookies",
+    "url": "http://allrecipes.com/recipe/80170/almond-meringue-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-meringue-torte-with-lemon-and-strawberry-filling-5115.json b/serverless-fleets/data/input/inferencing/recipes/almond-meringue-torte-with-lemon-and-strawberry-filling-5115.json
new file mode 100644
index 000000000..b47dd48d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-meringue-torte-with-lemon-and-strawberry-filling-5115.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Position racks in top third and bottom third of oven and preheat to 300\u00b0F. Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper. Place papers, marked side down, on baking sheets.",
+        "Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground. {Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy. Fold almond mixture into meringue.",
+        "{Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip. {Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely. Repeat with remaining circle and meringue, forming 2 rounds.",
+        "Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes. Cool on pans on racks.",
+        "Combine sugar, egg whites and salt in large stainless steel bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135\u00b0F, about 5 minutes; remove from over water. Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes. Beat in butter, 1 piece at a time. Gradually beat in lemon juice. (If buttercream appears curdled, place bowl over low heat for several seconds. Remove from heat; beat until smooth. Repeat warming and beating as necessary.) Whisk cream to firm peaks; whisk into buttercream.",
+        "Peel parchment off meringues. Using 9-inch tart pan bottom as guide, trim meringues. Place dabs of buttercream on tart pan bottom; top with 1 meringue. Spread 3/4 cup buttercream over meringue; top with strawberry slices. Spread 3/4 cup buttercream over berry slices. Top with second meringue. Spread remaining buttercream over top and sides of torte. Press sliced almonds into buttercream. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before continuing.)",
+        "Cut reserved whole strawberries into quarters. Arrange atop torte."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "2/3 cup whole almonds",
+        "4 teaspoons cornstarch",
+        "1/2 cup egg whites (about 4 large)",
+        "Pinch of salt",
+        "3/4 cup sugar",
+        "1/2 cup egg whites (about 4 large)",
+        "Pinch of salt",
+        "1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature",
+        "1/3 cup fresh lemon juice",
+        "1/3 cup chilled whipping cream",
+        "1 16-ounce basket strawberries, 4 berries reserved, remainder hulled and thickly sliced",
+        "1 1/4 cups sliced almonds, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Strawberry",
+        "Lemon",
+        "Almond",
+        "Spring"
+    ],
+    "title": "Almond Meringue Torte with Lemon and Strawberry Filling",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-meringue-torte-with-lemon-and-strawberry-filling-5115"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-milk-chocolate-pudding.json b/serverless-fleets/data/input/inferencing/recipes/almond-milk-chocolate-pudding.json
new file mode 100644
index 000000000..8917907e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-milk-chocolate-pudding.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.",
+        "Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes."
+    ],
+    "ingredients": [
+        "1 cup white sugar, or to taste",
+        "1/2 cup unsweetened cocoa powder",
+        "1/3 cup cornstarch",
+        "1/4 teaspoon salt (optional)",
+        "3 cups unsweetened almond milk",
+        "1 teaspoon butter (optional)",
+        "1 teaspoon vanilla extract (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Milk Chocolate Pudding",
+    "url": "http://allrecipes.com/recipe/246265/almond-milk-chocolate-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-milk-frappuccino.json b/serverless-fleets/data/input/inferencing/recipes/almond-milk-frappuccino.json
new file mode 100644
index 000000000..d2079aea3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-milk-frappuccino.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Blend ice, almond milk, espresso, and honey in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup ice",
+        "1 cup vanilla-flavored almond milk",
+        "2 shots brewed espresso, chilled",
+        "1 teaspoon honey, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Milk Frappuccino\u00ae",
+    "url": "http://allrecipes.com/recipe/244314/almond-milk-frappuccino/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-milk-from-oster.json b/serverless-fleets/data/input/inferencing/recipes/almond-milk-from-oster.json
new file mode 100644
index 000000000..5d0865ffb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-milk-from-oster.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place almonds and water in Oster(R) Versa(R) Performance Blender.",
+        "Blend on HIGH for 1 minute.",
+        "Strain mixture through a fine-mesh sieve lined with several layers of cheesecloth; let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove milk.",
+        "If desired, return strained milk to blender and add honey and salt; PULSE on HIGH 2-3 times to combine.",
+        "Transfer to a covered container; refrigerate until cold. Use within 3 days."
+    ],
+    "ingredients": [
+        "1 cup whole blanched or natural almonds",
+        "3 cups water",
+        "1 tablespoon honey (optional)",
+        "Few pinches kosher salt (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Milk from Oster\u00ae",
+    "url": "http://allrecipes.com/recipe/238416/almond-milk-from-oster/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-milk.json b/serverless-fleets/data/input/inferencing/recipes/almond-milk.json
new file mode 100644
index 000000000..43010685d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-milk.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine 1 cup water and tapioca flour in a microwave-safe cup; heat in microwave until boiling, about 3 minutes.",
+        "Combine tapioca mixture, remaining 3 cups water, almonds, soy lecithin, and vanilla extract in a high-powered blender; blend on high until smooth.",
+        "Strain mixture through cheese cloth layers into a container. Keep refrigerated."
+    ],
+    "ingredients": [
+        "4 cups water, divided",
+        "1 tablespoon tapioca flour",
+        "1/4 cup raw unsalted almonds",
+        "1 teaspoon soy lecithin",
+        "1 dash vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Milk",
+    "url": "http://allrecipes.com/recipe/256181/almond-milk/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-muffins-with-gooey-fig-center-233859.json b/serverless-fleets/data/input/inferencing/recipes/almond-muffins-with-gooey-fig-center-233859.json
new file mode 100644
index 000000000..190066ae2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-muffins-with-gooey-fig-center-233859.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Heat oven to 350\u00b0F. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "Zest of 1 small lemon",
+        "1 1/2 cups almond meal (or finely crushed almonds plus 1 tsp flour)",
+        "1 cup all-purpose flour",
+        "1/2 cup oat flour (found at health food stores)",
+        "1/4 cup sugar",
+        "2 tsp baking powder",
+        "1/2 tsp salt",
+        "1/2 tsp cinnamon",
+        "1/4 tsp ground nutmeg",
+        "12 small figs, stemmed",
+        "1 small egg",
+        "1/4 cup clover honey",
+        "1 1/4 cups skim milk",
+        "1/8 cup almond (or toasted almond) oil",
+        "6 tbsp sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Low Cal",
+        "Fig",
+        "Almond",
+        "Healthy",
+        "Honey",
+        "Self",
+        "San Francisco",
+        "California",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Muffins with Gooey Fig Center",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-muffins-with-gooey-fig-center-233859"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-oat-lace-cookies-368969.json b/serverless-fleets/data/input/inferencing/recipes/almond-oat-lace-cookies-368969.json
new file mode 100644
index 000000000..52b55cda0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-oat-lace-cookies-368969.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Arrange racks in lower and upper thirds of oven; preheat to 350\u00b0F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.",
+        "Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.",
+        "Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2\" apart. Using your fingertips, pat cookies down to 1/4\"-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies on parchment onto a wire rack and let cool.",
+        "Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight between sheets of parchment or waxed paper."
+    ],
+    "ingredients": [
+        "1/2 cup whole natural unsalted almonds with skins",
+        "2 tablespoons old-fashioned oats",
+        "6 tablespoons (3/4 stick) unsalted butter",
+        "6 tablespoons superfine sugar",
+        "2 tablespoons (packed) light brown sugar",
+        "1 1/2 teaspoons honey",
+        "1 tablespoon all-purpose flour",
+        "1/4 teaspoon kosher salt",
+        "4 ounces bittersweet chocolate, melted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Kid-Friendly",
+        "Low Cal",
+        "Low Sodium",
+        "Almond",
+        "Oat",
+        "Shower",
+        "Healthy",
+        "Party",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond-Oat Lace Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-oat-lace-cookies-368969"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-oat-strawberry-shortcakes-395029.json b/serverless-fleets/data/input/inferencing/recipes/almond-oat-strawberry-shortcakes-395029.json
new file mode 100644
index 000000000..70b84e4d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-oat-strawberry-shortcakes-395029.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground. Add butter; pulse until only pea-size pieces remain. Add 1/2 cup cream and 1 teaspoon vanilla; pulse until large moist clumps form. Transfer to a work surface.",
+        "Knead until dough comes together, about 4 turns. Pat into a 4x6\" rectangle. Halve lengthwise, then crosswise into thirds. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tablespoon sugar.",
+        "Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes. Set biscuits on a wire rack; let cool. DO AHEAD: Biscuits can be made 8 hours ahead. Store cooled biscuits airtight at room temperature.",
+        "Meanwhile, combine strawberries, 1 tablespoon sugar, and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 tablespoon sugar, and 1/2 teaspoon vanilla in a small bowl until peaks form.",
+        "Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1/2 cup old-fashioned oats",
+        "1/3 cup slivered almonds",
+        "1/3 cup plus 2 tablespoons sugar, divided",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon kosher salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2\" cubes",
+        "1 cup chilled heavy cream, divided, plus more for brushing",
+        "1 1/2 teaspoons vanilla extract, divided",
+        "4 cups fresh strawberries, hulled, sliced",
+        "1 tablespoon Grand Marnier or other orange liqueur (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Strawberry",
+        "Almond",
+        "Oat",
+        "Spring",
+        "Summer",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond-Oat Strawberry Shortcakes",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-oat-strawberry-shortcakes-395029"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-orange-chicken.json b/serverless-fleets/data/input/inferencing/recipes/almond-orange-chicken.json
new file mode 100644
index 000000000..435c16485
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-orange-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.",
+        "Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "2/3 cup sliced almonds",
+        "6 (6 ounce) skinless, boneless chicken breast halves",
+        "salt and pepper to taste",
+        "3 tablespoons butter, melted",
+        "1 1/2 cups whipping cream",
+        "1 tablespoon Dijon mustard",
+        "2 tablespoons orange marmalade",
+        "1/8 teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Orange Chicken",
+    "url": "http://allrecipes.com/recipe/146381/almond-orange-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-orange-crusted-chicken-with-fe.json b/serverless-fleets/data/input/inferencing/recipes/almond-orange-crusted-chicken-with-fe.json
new file mode 100644
index 000000000..93c5f9fa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-orange-crusted-chicken-with-fe.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.",
+        "Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.",
+        "In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.",
+        "Remove the pre-heated baking sheet from the oven and spray with cooking spray.",
+        "Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.",
+        "While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.",
+        "To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad."
+    ],
+    "ingredients": [
+        "1 orange",
+        "2 egg whites",
+        "3/4 cup sliced almonds, coarsely chopped",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/4 cup all-purpose flour",
+        "4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast",
+        "Cooking spray",
+        "1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons",
+        "4 cups arugula, lightly packed, coarsely chopped if leaves are large",
+        "2 tablespoons extra-virgin olive oil",
+        "2 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Orange Crusted Chicken with Fennel Arugula Salad",
+    "url": "http://allrecipes.com/recipe/215360/almond-orange-crusted-chicken-with-fe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-orange-streusel-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-orange-streusel-coffee-cake.json
new file mode 100644
index 000000000..bbecdfdc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-orange-streusel-coffee-cake.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.",
+        "In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.",
+        "In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.",
+        "In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.",
+        "Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.",
+        "Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake."
+    ],
+    "ingredients": [
+        "Streusel:",
+        "1 cup packed brown sugar",
+        "1 cup sliced almonds",
+        "1/4 cup all-purpose flour",
+        "3 tablespoons butter, melted",
+        "1 teaspoon freshly grated orange zest",
+        "Cake:",
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "3 eggs",
+        "1 teaspoon freshly grated orange zest",
+        "1/2 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "2/3 cup orange juice",
+        "Glaze:",
+        "5 teaspoons orange juice",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Orange Streusel Coffee Cake",
+    "url": "http://allrecipes.com/recipe/43905/almond-orange-streusel-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-pancakes-with-sour-cherry-syrup-51136810.json b/serverless-fleets/data/input/inferencing/recipes/almond-pancakes-with-sour-cherry-syrup-51136810.json
new file mode 100644
index 000000000..b5abe8610
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-pancakes-with-sour-cherry-syrup-51136810.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired."
+    ],
+    "ingredients": [
+        "1/2 cup dried sweetened sour cherries",
+        "1 cinnamon stick",
+        "1/2 cup maple syrup",
+        "1 1/2 cups all-purpose flour",
+        "1/4 cup whole-wheat pastry flour",
+        "1/4 cup quick-cooking oats",
+        "2 teaspoons baking soda",
+        "1 teaspoon kosher salt",
+        "2 eggs, beaten",
+        "2 cups lowfat buttermilk",
+        "1/4 teaspoon almond extract (optional)",
+        "Oil or butter, for greasing pan",
+        "1/2 cup sliced almonds, divided",
+        "1/2 cup nonfat plain Greek yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Christmas",
+        "New Year's Day",
+        "Dried Fruit",
+        "Almond",
+        "Healthy",
+        "Self"
+    ],
+    "title": "Almond Pancakes with Sour Cherry Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-pancakes-with-sour-cherry-syrup-51136810"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-paste.json b/serverless-fleets/data/input/inferencing/recipes/almond-paste.json
new file mode 100644
index 000000000..0ec8cdfff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-paste.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Grind almonds in a blender.  Thoroughly mix in confectioners sugar.  Beat egg whites slightly, then stir into the almond mixture.  Add almond extract, using your hands to blend the heavy mixture."
+    ],
+    "ingredients": [
+        "1 pound blanched almonds",
+        "1 (16 ounce) package confectioners' sugar",
+        "3 egg whites",
+        "1 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Paste",
+    "url": "http://allrecipes.com/recipe/7627/almond-paste/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-pavlova-with-strawberry-rhubarb-compote.json b/serverless-fleets/data/input/inferencing/recipes/almond-pavlova-with-strawberry-rhubarb-compote.json
new file mode 100644
index 000000000..41e422a30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-pavlova-with-strawberry-rhubarb-compote.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat an oven to 275\u00b0F (135\u00b0F). Line a baking sheet with parchment paper.",
+        "To make the meringue, in the bowl of a mixer fitted with the whisk attachment, whip the egg whites on medium until soft peaks form. Slowly add in the sugar and cornstarch and continue to beat on high speed until the whites hold stiff, glossy peaks. Add the vinegar, almond extract and salt and whip to combine, about 30 seconds more.",
+        "Scoop the meringue onto the prepared baking sheet and shape into a round about 8 inches (20 cm) in diameter. Use the back of a spoon to create an indentation in the center of the meringue. Scatter the almonds around the edges of the round, covering a 1-inch (2.5-cm) border around the circumference of the meringue. Bake until the meringue is dry to the touch, about 1 1/4 hours. Transfer the parchment sheet with the meringue on it to a wire rack. When the meringue is cool to the touch, remove from the parchment and place directly on the rack.",
+        "To make the compote, in a saucepan over medium-high heat, combine the rhubarb, sugar, salt and 2 Tbs. water. Bring to vigorous simmer, then reduce the heat to low, cover and cook until the rhubarb is softened, about 5 minutes. If the rhubarb begins to stick to the pan, add up to 2 Tbs. more water. Add the strawberries and cook, uncovered, on medium-low until the strawberries have softened slightly, about 3 minutes. Remove the pan from the heat and let cool to room temperature.",
+        "To make the cr\u00e8me anglaise, in a small saucepan over medium heat, combine the cream, milk, sugar, vanilla bean seeds and pod, and salt. Bring to a simmer, whisking occasionally to dissolve the sugar. Once it comes to a simmer and the sugar is dissolved, remove from the heat and let steep for 5 minutes. Remove the vanilla bean pod from the custard and discard or save for another use.",
+        "In a bowl, whisk the egg yolks together. Whisking constantly, slowly add the warm cream mixture to the egg yolks in a slow, steady stream. Pour the egg yolk\u2013cream mixture back into the saucepan and place over low heat. Warm, whisking constantly, until the mixture is thickened and lightly coats the back of a spoon, about 5 minutes. Do not allow it to boil. Strain the mixture through a fine-mesh sieve into a bowl set over a larger bowl half full of ice water. Cover with plastic wrap placed directly on the surface of the cr\u00e8me anglaise to prevent a skin from forming until ready to use. The cr\u00e8me anglaise can be refrigerated, covered, for up to 2 days.",
+        "To assemble the pavlova, place the meringue on a serving platter. Spoon the cr\u00e8me anglaise into the indentation in the meringue, spreading it evenly with the back of a spoon. Spoon the compote on top of the cr\u00e8me anglaise, spreading it evenly. Serve immediately. Serves 8.",
+        "Williams Sonoma Test Kitchen"
+    ],
+    "ingredients": [
+        "4 egg whites",
+        "1 cup (8 oz./250 g) sugar",
+        "2 tsp. cornstarch",
+        "2 tsp. white vinegar",
+        "1/2 tsp. almond extract",
+        "Pinch of kosher salt",
+        "3 Tbs. toasted slivered almonds",
+        "1/2 lb. (250 g) rhubarb, trimmed and diced",
+        "1/4 cup (2 oz./60 g) sugar",
+        "Pinch of kosher salt",
+        "1/2 lb. (250 g) strawberries, hulled and quartered",
+        "1/2 cup (4 fl. oz./125 ml) heavy cream",
+        "1/2 cup (4 fl. oz./125 ml whole milk",
+        "1/4 cup (2 oz./60 g) sugar",
+        "1 vanilla bean, split lengthwise, seeds scraped out and reserved",
+        "Pinch of kosher salt",
+        "2 egg yolks"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Almond Pavlova with Strawberry-Rhubarb Compote",
+    "url": "http://www.williams-sonoma.com/recipe/almond-pavlova-with-strawberry-rhubarb-compote.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-pear-clafouti-10706.json b/serverless-fleets/data/input/inferencing/recipes/almond-pear-clafouti-10706.json
new file mode 100644
index 000000000..d56a5f5b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-pear-clafouti-10706.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 400\u00b0F. and butter a 10-by 2-inch round (1-quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.",
+        "In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafouti warm."
+    ],
+    "ingredients": [
+        "4 firm-ripe pears, peeled, cored, and sliced",
+        "2 tablespoons fresh lemon juice",
+        "3/4 cup sliced blanched almonds",
+        "3/4 cup milk",
+        "1 stick (1/2 cup) unsalted butter, melted and cooled",
+        "3 large eggs, beaten lightly",
+        "1/2 teaspoon vanilla",
+        "1/2 teaspoon almond extract (preferably pure)*",
+        "3/4 cup self-rising cake flour",
+        "1/2 cup plus 2 tablespoons sugar",
+        "*Pure almond extract is available at specialty foods shops."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Pear",
+        "Almond",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Almond Pear Clafouti",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-pear-clafouti-10706"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-pear-galette-236924.json b/serverless-fleets/data/input/inferencing/recipes/almond-pear-galette-236924.json
new file mode 100644
index 000000000..90ed7bcbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-pear-galette-236924.json
@@ -0,0 +1,59 @@
+{
+    "directions": [
+        "Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.",
+        "Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.",
+        "Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.",
+        "Heat oven to 400\u00b0F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour, plus extra for rolling and dusting",
+        "2 tablespoons sugar",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon baking soda",
+        "5 tablespoons butter, cut into 1/2-inch cubes and frozen",
+        "1/4 cup plus 2 tablespoon cultured buttermilk",
+        "1/4 teaspoon pure almond extract",
+        "1 large egg white",
+        "3 tablespoons confectioners' sugar",
+        "3 tablespoons finely ground almonds",
+        "2 teaspoons melted butter",
+        "1/4 teaspoon pure almond extract",
+        "3 firm, ripe pears, such as Anjou or Bartlett",
+        "2 tablespoon fresh lemon juice",
+        "1 1/2 teaspoons grated lemon zest",
+        "3 sheets parchment paper",
+        "1/4 cup granulated sugar",
+        "1/4 teaspoon cinnamon",
+        "2 teaspoons butter, cut into small bits",
+        "Confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Citrus",
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Broil",
+        "Christmas",
+        "Thanksgiving",
+        "Vegetarian",
+        "Fall",
+        "Winter",
+        "Chill",
+        "Healthy",
+        "Self",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond-Pear Galette",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-pear-galette-236924"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-plum-and-peach-pie-51108800.json b/serverless-fleets/data/input/inferencing/recipes/almond-plum-and-peach-pie-51108800.json
new file mode 100644
index 000000000..8f19fee37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-plum-and-peach-pie-51108800.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Heat oven to 350\u00b0F. In a bowl, toss peaches and plums with granulated sugar, cornstarch, juice, cinnamon and salt; add to pie pan with crust; dot with butter. Roll out round of dough; cut into 3/4-inch-wide strips. Carefully weave strips over filling, forming a lattice. Trim overhanging dough to 1 inch; roll overhang back on itself, pinching at 1/2-inch intervals, to form a crimped edge. Sprinkle raw sugar over pie. Bake until fruit bubbles and crust is golden, 65 minutes. Let cool."
+    ],
+    "ingredients": [
+        "2 All-Purpose Crusts, Almond Variation (one rolled out in a pie pan, one still a dough round)",
+        "4 cups (7 medium) sliced peaches, thawed if frozen, peeled if desired",
+        "2 cups (3 medium) unpeeled, sliced plums",
+        "1/3 cup granulated sugar",
+        "2 tablespoons cornstarch",
+        "2 tablespoons fresh lemon juice",
+        "1/2 teaspoon cinnamon",
+        "1/4 teaspoon salt",
+        "2 teaspoons unsalted butter",
+        "2 teaspoons raw sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Fourth of July",
+        "Picnic",
+        "Backyard BBQ",
+        "Plum",
+        "Almond",
+        "Summer",
+        "Healthy",
+        "Party",
+        "Self",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond, Plum and Peach Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-plum-and-peach-pie-51108800"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-plum-buckle-235359.json b/serverless-fleets/data/input/inferencing/recipes/almond-plum-buckle-235359.json
new file mode 100644
index 000000000..81d6f79ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-plum-buckle-235359.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 350\u00b0F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.",
+        "Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.",
+        "Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Mix cinnamon and 4 teaspoons sugar in small bowl. Sprinkle over plums.",
+        "Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1/2 cup whole almonds (about 2 1/2 ounces)",
+        "1 1/2 cups all purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon fine sea salt",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "1 cup plus 4 teaspoons sugar",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon almond extract",
+        "1 1/4 pounds plums (about 8 medium), halved, pitted, cut into 1/2-inch-thick slices",
+        "3/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Mixer",
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Plum",
+        "Almond",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond-Plum Buckle",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-plum-buckle-235359"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-poppy-seed-muffins.json b/serverless-fleets/data/input/inferencing/recipes/almond-poppy-seed-muffins.json
new file mode 100644
index 000000000..701a5f5aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-poppy-seed-muffins.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.",
+        "Mix flour, baking powder, baking soda, and salt together in a bowl.",
+        "Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "2 1/3 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 1/4 cups sour cream",
+        "1 1/4 cups white sugar",
+        "2 eggs",
+        "2/3 cup milk",
+        "2/3 cup vegetable oil",
+        "1/2 cup butter, softened",
+        "1/4 cup slivered almonds (optional)",
+        "2 tablespoons poppy seeds, or more to taste",
+        "1 tablespoon almond extract",
+        "2 1/2 teaspoons apple cider vinegar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond-Poppy Seed Muffins",
+    "url": "http://allrecipes.com/recipe/241892/almond-poppy-seed-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-pork.json b/serverless-fleets/data/input/inferencing/recipes/almond-pork.json
new file mode 100644
index 000000000..008d9a8db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-pork.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.",
+        "Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.",
+        "Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3024&h=1583&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5576661.jpg",
+    "ingredients": [
+        "1 pound pork tenderloin, trimmed and cut into 1/2-inch thick medallions",
+        "1 teaspoon dried tarragon, crumbled",
+        "1 teaspoon garlic powder",
+        "4 tablespoons butter, divided",
+        "1 tablespoon all-purpose flour",
+        "\u00be cup white wine",
+        "1 teaspoon chicken bouillon granules",
+        "1 tablespoon Dijon mustard",
+        "\u00bc cup heavy cream",
+        "\u00bd cup toasted slivered almonds",
+        "\u00bc cup sliced green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Pork",
+    "url": "http://allrecipes.com/recipe/216671/almond-pork/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-pound-cake.json
new file mode 100644
index 000000000..cbec7622e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-pound-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).  Grease and flour a 10 inch Bundt pan.",
+        "In a large bowl, cream butter and sugar together until well mixed with an electric mixer.  Add eggs, one at a time, and beat until mixture is light and fluffy.  Blend in flour and salt.  Mix in almond extract.  Turn batter into prepared pan.",
+        "Bake for 60 minutes, or until a toothpick when inserted in the center of the cake comes out clean.  Cool in pan for 10 minutes.  Remove from pan, and transfer to a wire rack to continue cooling.",
+        "Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves.  Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves.  Mix green food coloring with a small amount of water and brush the holly leaves, repeating until desired color is reached.  Set aside on waxed paper.  Break off 2 tablespoons of almond paste, and knead in several drops of red food coloring.  When color of almond paste is a bright red, break off smaller pieces.  Roll into balls to resemble holly berries.  Place on waxed paper.",
+        "In a small bowl, combine 1 cup confectioners' sugar and milk.  Mix until smooth.  When the cake has cooled, drizzle with the confectioners' sugar glaze.  Top with blanched almonds, and garnish with the marzipan holly leaves and berries."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "2 cups white sugar",
+        "6 eggs, room temperature",
+        "1 3/4 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "2 teaspoons almond extract",
+        "8 ounces almond paste",
+        "1 cup confectioners' sugar",
+        "4 tablespoons milk",
+        "1/2 cup blanched almonds",
+        "4 drops red food coloring",
+        "4 drops green food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Pound Cake",
+    "url": "http://allrecipes.com/recipe/8019/almond-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-praline-semifreddo-with-grappa-poached-apricots-354218.json b/serverless-fleets/data/input/inferencing/recipes/almond-praline-semifreddo-with-grappa-poached-apricots-354218.json
new file mode 100644
index 000000000..37ba377d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-praline-semifreddo-with-grappa-poached-apricots-354218.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Line a lightly oiled 8 1/2-by 4 1/2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Lightly oil a baking sheet.",
+        "Cook 1/3 cup sugar in a dry small heavy skillet over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until a deep golden caramel.",
+        "Stir in almonds to coat and scrape onto baking sheet. Cool, then break into pieces. Pulse in a food processor until praline is finely ground (do not grind to a paste).",
+        "Beat eggs and remaining 1/4 cup sugar with a pinch of salt in a 2-quart metal bowl set over a pot of simmering water using a handheld electric mixer at high speed until tripled in volume and very thick, about 8 minutes. Remove bowl from heat and continue to beat until mixture is cooled to room temperature, about 5 minutes. Stir in extract.",
+        "With cleaned beaters, beat cream until it just holds stiff peaks. Fold about one third of whipped cream into egg mixture to lighten, then fold in remaining cream and all but 1 tablespoon praline gently but thoroughly (reserve 1 tablespoon praline for garnish). Spoon into loaf pan and freeze, covered, until firm, at least 6 hours.",
+        "Bring water, sugar, and zest to a simmer in a 12-inch heavy skillet, stirring until sugar has dissolved. Simmer 5 minutes. Add grappa and return to a simmer. Toss apricots with lemon juice, then put, cut sides down, in grappa syrup and simmer 5 minutes. Turn apricots over and simmer until just tender, 1 to 3 minutes more.",
+        "Transfer apricots with a slotted spoon to a 13-by 9-inch dish, arranging them in 1 layer. Boil syrup in skillet until reduced to about 1/2 cup, about 3 minutes, and pour over apricots. Cool to room temperature.",
+        "Uncover semifreddo and invert onto a chilled platter, using plastic wrap to help pull it from mold. Sprinkle reserved praline on top. Slice semifreddo crosswise and serve with apricots and syrup."
+    ],
+    "ingredients": [
+        "1/3 cup plus 1/4 cup sugar, divided",
+        "1/3 cup sliced almonds with skin (1 ounce), toasted and cooled",
+        "2 large eggs",
+        "1/8 teaspoon pure almond extract",
+        "1 1/2 cups chilled heavy cream",
+        "1 cup water",
+        "2/3 cup sugar",
+        "1 (3-inch) strip lemon zest",
+        "1/2 cup grappa",
+        "8 firm-ripe apricots (1 1/2 to 1 3/4 pounds), halved and pitted",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Mixer",
+        "Egg",
+        "Frozen Dessert",
+        "Apricot",
+        "Almond",
+        "Grappa",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Almond Praline Semifreddo with Grappa-Poached Apricots",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-praline-semifreddo-with-grappa-poached-apricots-354218"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-pretzels-mandelplaetzchen.json b/serverless-fleets/data/input/inferencing/recipes/almond-pretzels-mandelplaetzchen.json
new file mode 100644
index 000000000..7f73443a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-pretzels-mandelplaetzchen.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Beat butter in the bowl of a stand mixer fitted with the paddle attachment until soft. Beat in 1 cup sugar gradually until mixture is very light and creamy. Beat in sour cream, eggs, and 1 egg yolk. Stir in flour until dough comes together. Stir in baking powder, cinnamon, and lemon zest.",
+        "Divide dough in half; place each half on a sheet of plastic wrap. Shape each half into a 6-inch log of even thickness. Wrap tightly and refrigerate, 4 hours to overnight.",
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.",
+        "Place dough on a flat work surface and let warm up slightly, about 10 minutes. Cut each log into 13 equal sections.",
+        "Roll sections back and forth with your fingers to create 10-inch ropes. Form each rope into a circle; overlap the left end over the right, twisting once, and press into a pretzel shape. Transfer pretzel cookies to the prepared baking sheets.",
+        "Whisk remaining egg yolk in a small bowl; brush over cookies. Sprinkle almonds and 1 tablespoon sugar on top.",
+        "Bake in the preheated oven until edges are dry, 10 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool."
+    ],
+    "ingredients": [
+        "1 cup unsalted butter",
+        "1 cup white sugar",
+        "1/4 cup cultured sour cream",
+        "2 eggs",
+        "2 egg yolks, divided",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon lemon zest",
+        "8 tablespoons chopped blanched almonds",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Pretzels (Mandelplaetzchen)",
+    "url": "http://allrecipes.com/recipe/256315/almond-pretzels-mandelplaetzchen/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-puff-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-puff-cake.json
new file mode 100644
index 000000000..c570c0168
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-puff-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a medium saucepan over medium-high heat, combine butter, salt, water and almonds.  Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball.  Remove from heat and beat in eggs, one at a time, until thoroughly incorporated.  Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.",
+        "Bake 50 minutes, or until puffed, set and golden brown.  Cool on wire rack.",
+        "While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour.  Remove from refrigerator and whip with electric mixer until stiff peaks form.",
+        "Split cooled ring in half lengthwise using a sharp knife.  Scoop out any soft dough.  Place bottom half on serving plate, and fill with whipped cream.  Place other half of ring on top, sprinkle with confectioners' sugar and serve."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/4 teaspoon salt",
+        "1 cup water",
+        "1/4 cup blanched slivered almonds",
+        "1 cup all-purpose flour",
+        "4 eggs",
+        "2 cups heavy cream",
+        "1 cup confectioners' sugar",
+        "2 teaspoons vanilla extract",
+        "1/4 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Puff Cake",
+    "url": "http://allrecipes.com/recipe/19790/almond-puff-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-puff-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/almond-puff-pancakes.json
new file mode 100644
index 000000000..b6b324268
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-puff-pancakes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Beat egg whites in a bowl using an electric mixer until soft peaks form.",
+        "Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.",
+        "Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "2 large eggs, separated",
+        "1/4 cup heavy whipping cream",
+        "1/2 cup almond meal",
+        "1/4 teaspoon baking powder",
+        "1 pinch sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Puff Pancakes",
+    "url": "http://allrecipes.com/recipe/246094/almond-puff-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-puff.json b/serverless-fleets/data/input/inferencing/recipes/almond-puff.json
new file mode 100644
index 000000000..e759462f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-puff.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a medium bowl, cut the 1/2 cup of margarine into the 1 cup of flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Using your hands or a fork, stir until the dough can form a ball. Divide dough in half. Roll or press each half into a 12x3 inch rectangle. Place them 3 inches apart onto an unprepared cookie sheet.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a saucepan, bring the 1/2 cup of margarine, and 1 cup of water to a rolling boil. Lower  heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake  for 10 minutes before lowering the oven temperature to 325 degrees F (165 degrees C). Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.",
+        "To make the glaze, beat the confectioners' sugar together with the melted butter and vanilla until smooth. Spread over the almond puff when cool, and sprinkle with sliced almonds. Cut into strips and serve."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 cup all-purpose flour",
+        "2 tablespoons cold water",
+        "1/2 cup butter",
+        "1 cup water",
+        "1 cup all-purpose flour",
+        "1 1/2 teaspoons almond extract",
+        "3 eggs",
+        "1 1/2 cups confectioners' sugar",
+        "2 tablespoons butter, melted",
+        "1 1/2 teaspoons vanilla extract",
+        "1/2 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Puff",
+    "url": "http://allrecipes.com/recipe/11647/almond-puff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-punch.json b/serverless-fleets/data/input/inferencing/recipes/almond-punch.json
new file mode 100644
index 000000000..4f2d895ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-punch.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine sugar, water, almond extract, vanilla extract, and lemon juice together in a bowl until sugar is dissolved and syrup is thickened; refrigerate until chilled.",
+        "Mix 2 cups syrup and ginger ale together in a punch bowls."
+    ],
+    "ingredients": [
+        "5 pounds white sugar",
+        "4 cups water",
+        "2 ounces almond extract",
+        "2 ounces vanilla extract",
+        "4 teaspoons lemon juice",
+        "6 (2 liter) bottles ginger ale"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Punch",
+    "url": "http://allrecipes.com/recipe/244918/almond-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-raisin-bread.json b/serverless-fleets/data/input/inferencing/recipes/almond-raisin-bread.json
new file mode 100644
index 000000000..4827c6806
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-raisin-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.",
+        "Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.",
+        "Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.",
+        "Bake in the preheated oven until the top springs back when pressed, about 1 hour."
+    ],
+    "ingredients": [
+        "1 cup raisins",
+        "1 1/2 cups water",
+        "4 teaspoons butter",
+        "1 egg",
+        "1 cup white sugar",
+        "2 3/4 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1/2 teaspoon salt",
+        "1 cup almond paste, grated",
+        "1 cup walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Raisin Bread",
+    "url": "http://allrecipes.com/recipe/214745/almond-raisin-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-raisin-granola-102619.json b/serverless-fleets/data/input/inferencing/recipes/almond-raisin-granola-102619.json
new file mode 100644
index 000000000..01f7772ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-raisin-granola-102619.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0F. Lightly spray rimmed baking sheet with nonstick spray. Toss oats and next 3 ingredients in large bowl. Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine. Transfer to prepared baking sheet. Bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool. Transfer to large bowl. Mix in raisins. (Can be made 1 week ahead. Store in airtight container.)"
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "3 cups old-fashioned oats",
+        "1 cup slivered almonds",
+        "3/4 cup shredded sweetened coconut",
+        "1/3 cup sesame seeds",
+        "6 tablespoons pure maple syrup",
+        "6 tablespoons (packed) dark brown sugar",
+        "1/4 cup vegetable oil",
+        "2 tablespoons warm water",
+        "1/2 teaspoon salt",
+        "1 cup golden raisins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Raisin",
+        "Almond",
+        "Winter",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond-Raisin Granola",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-raisin-granola-102619"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-raisin-granola.json b/serverless-fleets/data/input/inferencing/recipes/almond-raisin-granola.json
new file mode 100644
index 000000000..78b35023e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-raisin-granola.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C). Line a jelly roll pan with baking parchment.",
+        "Mix oats, almonds, sunflower seed kernels, and flax seeds together in a bowl.",
+        "Whisk syrup, honey, coconut oil, water, and salt together in a separate small bowl until smooth; pour over oats mixture and stir. Spread the resulting mixture onto the prepared pan in an even layer.",
+        "Bake in preheated oven until golden brown, 60 to 90 minutes. Remove from oven and set aside to cool completely.",
+        "Remove granola from pan by lifting parchment paper. Break granola into small pieces and put in a bowl; add raisins and toss by hand to mix. Store in an airtight container."
+    ],
+    "ingredients": [
+        "3 cups old-fashioned oats",
+        "1 cup sliced raw almonds",
+        "1/2 cup sunflower seed kernels",
+        "1/2 cup flax seeds",
+        "6 tablespoons pure maple syrup",
+        "6 tablespoons honey",
+        "1/4 cup coconut oil, melted",
+        "2 tablespoons warm water",
+        "1/2 teaspoon salt",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond-Raisin Granola",
+    "url": "http://allrecipes.com/recipe/236898/almond-raisin-granola/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-raspberry-meringue-bars.json b/serverless-fleets/data/input/inferencing/recipes/almond-raspberry-meringue-bars.json
new file mode 100644
index 000000000..f19c6a270
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-raspberry-meringue-bars.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.",
+        "To make the Crust:  In a large bowl, mix together the butter, almond paste, and brown sugar until smooth.  Beat in one egg and the almond extract.  Mix in the flour and stir until well blended.",
+        "Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.",
+        "In a large glass or metal bowl, whip egg whites until they form soft peaks.  Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.",
+        "Bake 15 to 20 minutes, or until firm.  Let cool on wire racks.  Lift foil from pan and cut bars with a sharp knife."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 egg",
+        "1/2 cup packed brown sugar",
+        "7 ounces almond paste",
+        "1/2 teaspoon almond extract",
+        "2 cups all-purpose flour",
+        "3/4 cup seedless red raspberry jam",
+        "3 egg whites",
+        "1/2 cup white sugar",
+        "1/2 cup flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond-Raspberry Meringue Bars",
+    "url": "http://allrecipes.com/recipe/9754/almond-raspberry-meringue-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-rhubarb-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-rhubarb-coffee-cake.json
new file mode 100644
index 000000000..6302be2cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-rhubarb-coffee-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease two 9 inch round pans.",
+        "In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and  baking soda; add to sugar mixture alternately with milk.  Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.",
+        "In a small bowl, combine white sugar and butter or margarine.  Stir in 1/4 cup almonds.  Sprinkle topping over batter.",
+        "Bake for 30 to 35 minutes, or until the cake tests done."
+    ],
+    "ingredients": [
+        "1 1/2 cups packed brown sugar",
+        "2/3 cup vegetable oil",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 cup milk",
+        "1 1/2 cups rhubarb, chopped",
+        "1/2 cup sliced almonds",
+        "1/3 cup white sugar",
+        "1 tablespoon butter, melted",
+        "1/4 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Rhubarb Coffee Cake",
+    "url": "http://allrecipes.com/recipe/8223/almond-rhubarb-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-roca.json b/serverless-fleets/data/input/inferencing/recipes/almond-roca.json
new file mode 100644
index 000000000..ca285b7e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-roca.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Line a baking sheet with aluminum foil.",
+        "Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.",
+        "Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.",
+        "Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces."
+    ],
+    "ingredients": [
+        "1 large chocolate bar, grated, divided",
+        "1 (6 ounce) package sliced almonds, chopped, divided",
+        "2 cups white sugar",
+        "1 pound butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Roca",
+    "url": "http://allrecipes.com/recipe/235869/almond-roca/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-rolls.json b/serverless-fleets/data/input/inferencing/recipes/almond-rolls.json
new file mode 100644
index 000000000..340c4af90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-rolls.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 330 degrees F.  Grease cookie sheets.",
+        "Cream together butter or margarine and sugar until light and fluffy.  Stir in eggs and vanilla.",
+        "Sift together flour and salt and add to butter mixture.  Stir well.",
+        "Chop almonds to very fine pieces and stir into mixture.",
+        "Drop by teaspoonfuls onto cookie sheets about 5 inches apart.  Bake for 8 minutes, or until edges begin to brown.",
+        "As soon as cookies are cool enough to handle, roll each one around the handle of a wooden spoon or pencil.  If cookies become too brittle, reheat for a few seconds."
+    ],
+    "ingredients": [
+        "5 tablespoons all-purpose flour",
+        "1/2 cup almonds",
+        "1/4 teaspoon salt",
+        "1/2 cup butter, softened",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Rolls",
+    "url": "http://allrecipes.com/recipe/9740/almond-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-rum-cake.json b/serverless-fleets/data/input/inferencing/recipes/almond-rum-cake.json
new file mode 100644
index 000000000..e69103da2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-rum-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.",
+        "Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.",
+        "In a large bowl, cream the butter with the sugar.  Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.",
+        "In another bowl, stir together the flour, baking powder, and baking soda.  Beat into the creamed mixture.  Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan.",
+        "Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1/2 teaspoon cream of tartar",
+        "2/3 cup butter, softened",
+        "1 1/2 cups white sugar",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon almond extract",
+        "2 teaspoons lemon zest",
+        "2 teaspoons lemon juice",
+        "3/4 cup milk",
+        "2 1/3 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "3/4 teaspoon baking soda",
+        "1/2 cup finely chopped blanched almonds",
+        "2 teaspoons dark rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Rum Cake",
+    "url": "http://allrecipes.com/recipe/7920/almond-rum-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-sable-dough-356413.json b/serverless-fleets/data/input/inferencing/recipes/almond-sable-dough-356413.json
new file mode 100644
index 000000000..a779da145
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-sable-dough-356413.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a bowl, whisk together the all-purpose flour, almond flour, and salt.",
+        "In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and confectioners' sugar. Mix on medium-low speed until well combined, about 4 minutes.",
+        "Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In two additions, add the flour mixture, scraping down the sides of the bowl after each addition.",
+        "Turn out the dough onto a clean lightly floured work surface. Divide it in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight. (The dough can be frozen for up to 1 month; thaw it overnight in the refrigerator before using.)"
+    ],
+    "ingredients": [
+        "2 1/4 cups unbleached all-purpose flour, plus more for dusting",
+        "3/4 cup almond flour",
+        "1/2 teaspoon kosher salt",
+        "14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into small pieces",
+        "1/2 cup plus 1 tablespoon confectioners' sugar",
+        "1 large egg",
+        "1 large egg yolk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Tree Nut",
+        "Almond"
+    ],
+    "title": "Almond Sabl\u00e9 Dough",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-sable-dough-356413"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-sandwich-bread.json b/serverless-fleets/data/input/inferencing/recipes/almond-sandwich-bread.json
new file mode 100644
index 000000000..a236656d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-sandwich-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Beat almond flour, eggs, Greek yogurt, salt, and baking soda together in a bowl with a mixer at high speed until creamy.",
+        "Heat a skillet over medium heat; add just enough olive oil to cover the surface.",
+        "Ladle 1/4 cup of the batter into the center of the hot skillet; cook until browned, 1 to 2 minutes per side. Repeat with remaining batter."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3352&h=1755&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2651005.jpg",
+    "ingredients": [
+        "2 cups almond flour",
+        "4  eggs",
+        "\u00bc cup Greek yogurt (such as Fage\u00ae)",
+        "\u00bd teaspoon salt",
+        "\u00bd teaspoon baking soda",
+        "1 tablespoon olive oil, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Sandwich Bread",
+    "url": "http://allrecipes.com/recipe/239023/almond-sandwich-bread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-sauce-chicken-breasts.json b/serverless-fleets/data/input/inferencing/recipes/almond-sauce-chicken-breasts.json
new file mode 100644
index 000000000..72968edc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-sauce-chicken-breasts.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.",
+        "Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.",
+        "In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.",
+        "Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "salt and pepper to taste",
+        "1 egg",
+        "1/2 cup water",
+        "2 cups finely chopped almonds",
+        "1/4 cup butter",
+        "3 tablespoons olive oil",
+        "1 pound fresh mushrooms",
+        "1 onion, sliced into rings",
+        "2 cloves garlic, crushed",
+        "1 cup heavy cream",
+        "1/4 cup almond paste",
+        "1/2 teaspoon freshly ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Sauce Chicken Breasts",
+    "url": "http://allrecipes.com/recipe/22531/almond-sauce-chicken-breasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-sauce.json b/serverless-fleets/data/input/inferencing/recipes/almond-sauce.json
new file mode 100644
index 000000000..e5b96ee50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Blend almond butter, water, scallions, soy sauce, sesame oil, vinegar, peanut oil, garlic, sugar, and red pepper flakes in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup almond butter",
+        "1 cup water",
+        "1 cup chopped scallions",
+        "1/2 cup soy sauce",
+        "6 tablespoons sesame oil",
+        "1/4 cup white wine vinegar",
+        "2 tablespoons peanut oil",
+        "4 cloves garlic",
+        "4 teaspoons white sugar",
+        "1 teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Sauce",
+    "url": "http://allrecipes.com/recipe/238984/almond-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-sherbet.json b/serverless-fleets/data/input/inferencing/recipes/almond-sherbet.json
new file mode 100644
index 000000000..f5a781ef8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-sherbet.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Whisk the sweetened condensed milk and water together in a bowl, and stir in the sugar and almond extract until the drink is smooth and the sugar has dissolved. Mix in a drop or two of green food coloring, or as desired; chill to serve."
+    ],
+    "ingredients": [
+        "2 (10 ounce) cans sweetened condensed milk",
+        "7 1/3 cups water",
+        "3/4 cup white sugar",
+        "1 teaspoon almond extract",
+        "1 drop green food coloring, or as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Sherbet",
+    "url": "http://allrecipes.com/recipe/218558/almond-sherbet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-shortbread-i.json b/serverless-fleets/data/input/inferencing/recipes/almond-shortbread-i.json
new file mode 100644
index 000000000..f32502259
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-shortbread-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy.  With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts.  Refrigerate, covered for 2 hours.",
+        "Preheat oven 300 degrees F (150 degrees C).",
+        "On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies.  Place 1 inch apart, on ungreased cookie sheet.  With end of wooden spoon, or cookie press, make an indentation in center of each cookie.",
+        "Bake 25 to 30 minutes, or until light golden brown around the edges.  While still warm, roll in sugar. Cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 cup white sugar",
+        "2 teaspoons almond extract",
+        "2 1/2 cups sifted all-purpose flour",
+        "1/3 cup granulated sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Shortbread I",
+    "url": "http://allrecipes.com/recipe/10539/almond-shortbread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-shortbread-ii.json b/serverless-fleets/data/input/inferencing/recipes/almond-shortbread-ii.json
new file mode 100644
index 000000000..2a0d43646
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-shortbread-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.",
+        "Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness."
+    ],
+    "ingredients": [
+        "1 1/8 cups butter",
+        "1 cup confectioners' sugar",
+        "1 cup cornstarch",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup almond meal",
+        "20 almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Shortbread II",
+    "url": "http://allrecipes.com/recipe/15461/almond-shortbread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-sour-cream-dip.json b/serverless-fleets/data/input/inferencing/recipes/almond-sour-cream-dip.json
new file mode 100644
index 000000000..fc583b04b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-sour-cream-dip.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl, mix the sour cream, sugar and salt. Fold in the almonds and whipped cream. Chill in the refrigerator 1 hour or longer before serving."
+    ],
+    "ingredients": [
+        "1 cup sour cream",
+        "1/4 cup white sugar",
+        "1 pinch salt",
+        "1/2 cup slivered almonds",
+        "1/2 cup heavy cream, whipped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Sour Cream Dip",
+    "url": "http://allrecipes.com/recipe/22834/almond-sour-cream-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-spice-cookies-108913.json b/serverless-fleets/data/input/inferencing/recipes/almond-spice-cookies-108913.json
new file mode 100644
index 000000000..716689897
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-spice-cookies-108913.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Follow recipe for basic butter cookies and, when mixing in flour mixture, add cinnamon, nutmeg, cloves, and ginger, then stir in almonds.",
+        "Form dough into a 12- by 2-inch rectangular log (1 1/2 inches thick) and wrap in wax paper before chilling."
+    ],
+    "ingredients": [
+        "Ingredients for basic butter cookies",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/4 teaspoon freshly grated nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground ginger",
+        "4 oz slivered almonds (1 cup)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Ginger",
+        "Bake",
+        "Christmas",
+        "Almond",
+        "Winter",
+        "Cinnamon",
+        "Clove",
+        "Nutmeg",
+        "Gourmet"
+    ],
+    "title": "Almond Spice Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-spice-cookies-108913"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-spice-pudding.json b/serverless-fleets/data/input/inferencing/recipes/almond-spice-pudding.json
new file mode 100644
index 000000000..e927fc699
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-spice-pudding.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours."
+    ],
+    "ingredients": [
+        "4 cups whole milk",
+        "2 cups almond meal",
+        "3/4 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon instant espresso powder",
+        "1/2 teaspoon ground cardamom",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Spice Pudding",
+    "url": "http://allrecipes.com/recipe/230877/almond-spice-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-spice-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/almond-spice-sandwich.json
new file mode 100644
index 000000000..a5ff49db6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-spice-sandwich.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a small bowl, mix together almond butter, honey and cinnamon.",
+        "Spread about 2 tablespoons of almond butter mixture evenly over one slice of bread. Sprinkle one tablespoon each sliced almonds and raisins over the almond butter, and top with another slice of bread. Repeat with remaining ingredients."
+    ],
+    "ingredients": [
+        "1/2 cup almond butter",
+        "1 tablespoon honey",
+        "1 teaspoon ground cinnamon",
+        "4 tablespoons sliced almonds",
+        "4 tablespoons raisins",
+        "8 slices whole-grain bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Spice Sandwich",
+    "url": "http://allrecipes.com/recipe/88393/almond-spice-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-squares-i.json b/serverless-fleets/data/input/inferencing/recipes/almond-squares-i.json
new file mode 100644
index 000000000..7c3e0f886
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-squares-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.  Grease a 9 inch square baking pan.",
+        "To make crust:  In a large bowl, cream shortening, white sugar and brown sugar.  Separate egg and beat in yolk and vanilla, stirring until well blended.  Slowly add in the flour and blend well.  Mixture will be stiff.",
+        "Press dough evenly into baking pan.  Bake for 18 to 20 minutes, or until top is golden brown.",
+        "Melt the chocolate in a double boiler over low heat.  Spread the melted chocolate over warm crust. Sprinkle top with almonds. Let cool on wire rack before cutting."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 cup shortening",
+        "2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 cup packed brown sugar",
+        "9 (1 ounce) squares unsweetened chocolate",
+        "1/2 cup chopped almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Squares I",
+    "url": "http://allrecipes.com/recipe/9647/almond-squares-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-squares-ii.json b/serverless-fleets/data/input/inferencing/recipes/almond-squares-ii.json
new file mode 100644
index 000000000..47aba690a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-squares-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended.  Stir in flour.",
+        "Spread mixture in a 13 x 9 x 2 inch baking pan.  Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds.  Bake  for 35 minutes or until lightly browned.  Cool thoroughly, and cut into 2 inch squares.  Store in airtight containers."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "3/4 cup white sugar",
+        "1 egg",
+        "1/2 cup almond paste",
+        "1 teaspoon almond extract",
+        "2 cups all-purpose flour",
+        "2 1/2 ounces sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Squares II",
+    "url": "http://allrecipes.com/recipe/10396/almond-squares-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-sticks-or-rings.json b/serverless-fleets/data/input/inferencing/recipes/almond-sticks-or-rings.json
new file mode 100644
index 000000000..b7a18110a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-sticks-or-rings.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 325 degrees F (165 degrees C), and line baking sheets with parchment paper.",
+        "Place the confectioners' sugar, egg yolks, and eggs in the bowl of an electric mixer, and mix on Medium-Low until well combined. Stir in the the ground almonds, lemon zest, and enough lemon juice to make a thick, smooth batter.",
+        "Place the batter into a cookie press with a 1/4 inch star-shaped tip, and press out a 6 inch lines of batter. Cut the batter into 2-inch sticks,or form into rings or letters, and place them on the prepared baking sheets.",
+        "Bake in the preheated oven until the cookies are crisp and light brown, 6 to 8 minutes. Allow the cookies to cool.",
+        "Place 1/2 cup confectioners' sugar in a fine mesh sieve, and lightly dust the cookies before serving."
+    ],
+    "ingredients": [
+        "2 1/2 cups confectioners' sugar",
+        "2 egg yolks",
+        "2 eggs",
+        "2 1/2 cups almonds, finely ground",
+        "1 small lemon, zested and juiced",
+        "1/2 cup confectioners' sugar, for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Sticks or Rings",
+    "url": "http://allrecipes.com/recipe/132047/almond-sticks-or-rings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-strawberry-chia-seed-pudding.json b/serverless-fleets/data/input/inferencing/recipes/almond-strawberry-chia-seed-pudding.json
new file mode 100644
index 000000000..1ca4f7633
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-strawberry-chia-seed-pudding.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.",
+        "Cover bowl with plastic wrap and refrigerate until set, about 4 hours."
+    ],
+    "ingredients": [
+        "2 cups almond milk",
+        "1 (16 ounce) package fresh strawberries, hulled",
+        "1/2 cup chia seeds",
+        "1/4 cup honey",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Strawberry Chia Seed Pudding",
+    "url": "http://allrecipes.com/recipe/233822/almond-strawberry-chia-seed-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-tart-with-stone-fruit-and-lime-meringue-56389902.json b/serverless-fleets/data/input/inferencing/recipes/almond-tart-with-stone-fruit-and-lime-meringue-56389902.json
new file mode 100644
index 000000000..e30a35f5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-tart-with-stone-fruit-and-lime-meringue-56389902.json
@@ -0,0 +1,63 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Whisk flour, sugar, and salt in a large bowl. Scrape in seeds from vanilla bean; save pod for another use. Add butter and toss to coat. Work in butter with your fingers until mixture resembles coarse meal with some pea-size pieces of butter remaining.",
+        "Using a fork, gently mix in egg, then turn out onto a clean surface and gently knead just until dough comes together (do not overwork). Press dough into bottom and up sides of tart pan with your fingers, then flatten with the bottom of a large measuring cup. Cover and chill until very firm, at least 1 hour.",
+        "Line dough with parchment or foil, leaving an overhang. Fill with pie weights or dried beans. Bake crust until edges are dry, 20\u201325 minutes. Remove parchment and weights and bake crust again until dry but not quite browned, 10\u201315 minutes. Transfer to a wire rack; let cool.",
+        "Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.",
+        "Combine milk and cream in a medium saucepan, then scrape in vanilla seeds; add pod. Bring to a simmer over medium heat. Remove from heat; discard vanilla pod.",
+        "Whisk egg yolks, granulated sugar, all-purpose flour, cornstarch, and salt in a medium bowl until very pale and fluffy, about 3 minutes. Whisking constantly, gradually add hot milk mixture to egg mixture. Transfer back to saucepan and cook over medium heat, whisking constantly, until mixture is thick and holds whisk marks, about 2 minutes.",
+        "Press pastry cream through a finemesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto surface; chill until cold, at least 2 hours.",
+        "Pulse almonds in a food processor until very finely chopped. Add powdered sugar and butter and process until smooth. Add egg whites; process just to combine. Fold into chilled pastry cream, then fold in white chocolate.",
+        "Filling can be made 2 days ahead. Cover and chill.",
+        "Preheat oven to 350\u00b0F. Combine almonds, butter, and 1 tablespoon granulated sugar in a small bowl. Scrape filling into cooled crust and top with almonds. Bake tart until filling is puffed and set and edges are golden brown, 45\u201350 minutes. Transfer to a wire rack; let cool.",
+        "Just before serving, make the meringue. Using an electric mixer on medium-high speed, beat egg whites until frothy, about 1 minute. With motor running, gradually add remaining 1/4 cup granulated sugar; beat until stiff peaks form, 5\u20137 minutes. Mix in 1/2 teaspoon lime zest and lime juice. Serve tart topped with lime meringue, fruit, and more lime zest.",
+        "Tart can be baked 2 days ahead. Store tightly wrapped at room temperature."
+    ],
+    "ingredients": [
+        "1 2/3 cups all-purpose flour",
+        "3/4 cup powdered sugar",
+        "Pinch of kosher salt",
+        "1/2 vanilla bean, split lengthwise",
+        "6 tablespoons chilled unsalted butter, cut into pieces",
+        "1 large egg, beaten to blend",
+        "1 cup milk",
+        "1/3 cup heavy cream",
+        "1/2 vanilla bean, split lengthwise",
+        "4 large egg yolks",
+        "1/4 cup granulated sugar",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons cornstarch",
+        "Pinch of kosher salt",
+        "1 cup sliced almonds",
+        "3/4 cup powdered sugar",
+        "6 tablespoons unsalted butter, melted, slightly cooled",
+        "3 large egg whites",
+        "1/4 cup chopped white chocolate",
+        "3/4 cup skin-on almonds, chopped",
+        "2 tablespoons unsalted butter, melted, slightly cooled",
+        "1 tablespoon plus 1/4 cup granulated sugar",
+        "2 large egg whites",
+        "1/2 teaspoon finely grated lime zest, plus more for serving",
+        "1 tablespoon fresh lime juice",
+        "1 pound mixed stone fruit (such as peaches, plums, and cherries), sliced",
+        "A 10\" fluted tart pan with removable bottom"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Kid-Friendly",
+        "Cherry",
+        "Peach",
+        "Plum",
+        "Almond",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Almond Tart with Stone Fruit and Lime Meringue",
+    "url": "http://www.epicurious.com/recipes/food/views/almond-tart-with-stone-fruit-and-lime-meringue-56389902"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-tea-cakes-from-king-arthur-flo.json b/serverless-fleets/data/input/inferencing/recipes/almond-tea-cakes-from-king-arthur-flo.json
new file mode 100644
index 000000000..2d9e20b5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-tea-cakes-from-king-arthur-flo.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.",
+        "Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.",
+        "Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.",
+        "In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.",
+        "Mix in the egg whites, honey, almond extract, and browned butter.",
+        "Scoop the batter into the prepared muffin cups (a tablespoon cookie scoop works well here). Top each cake with a fresh berry or two (or a dollop of jam).",
+        "Bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.",
+        "Remove the cakes from the oven, and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.",
+        "Repeat with the remaining batter."
+    ],
+    "ingredients": [
+        "3/4 cup unsalted butter",
+        "1 1/3 cups King Arthur Almond Flour",
+        "1/2 cup King Arthur Unbleached All-Purpose Flour",
+        "1 3/4 cups confectioners' sugar or glazing sugar, plus extra for dusting",
+        "1/2 teaspoon salt",
+        "5 large egg whites",
+        "2 tablespoons honey",
+        "1 teaspoon almond extract",
+        "Fresh berries or jam"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Tea Cakes from King Arthur Flour\u00ae",
+    "url": "http://allrecipes.com/recipe/242468/almond-tea-cakes-from-king-arthur-flo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-tea.json b/serverless-fleets/data/input/inferencing/recipes/almond-tea.json
new file mode 100644
index 000000000..123bd4a64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-tea.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a 1 gallon container, mix together the instant tea powder and sugar. Pour in the boiling water and lemonade concentrate, and mix well. Stir in the vanilla and almond extracts. Fill container the rest of the way with cold water. Stir and serve over ice, or refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "3 tablespoons instant iced tea powder",
+        "1 cup white sugar",
+        "2 cups boiling water",
+        "1 (12 ounce) can frozen lemonade concentrate",
+        "2 teaspoons vanilla extract",
+        "1 tablespoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Tea",
+    "url": "http://allrecipes.com/recipe/86426/almond-tea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-thins.json b/serverless-fleets/data/input/inferencing/recipes/almond-thins.json
new file mode 100644
index 000000000..0f540592c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-thins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (175 degrees C).",
+        "In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.",
+        "Divide batter in half and place each half on  in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure  batter is spread evenly.  Sprinkle almonds and press gently into dough.",
+        "Bake each sheet about 12 minutes, or until edges are lightly browned.  Cut hot cookies into  2-inch squares.  Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.",
+        "Remove from oven to a wire rack.  Slide spatula under cookies to loosen.  Cool completely on cookie sheets.  Store in airtight containers with waxed paper between layers."
+    ],
+    "ingredients": [
+        "1 cup unsalted butter",
+        "1 egg",
+        "1 cup white sugar",
+        "1 3/4 cups all-purpose flour",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon salt",
+        "2 cups sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Thins",
+    "url": "http://allrecipes.com/recipe/9716/almond-thins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-wild-rice.json b/serverless-fleets/data/input/inferencing/recipes/almond-wild-rice.json
new file mode 100644
index 000000000..1555d3236
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-wild-rice.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.",
+        "Bring chicken broth to a boil in a saucepan.",
+        "Pour rice mix into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil.",
+        "Bake in preheated oven until rice is tender, about 1 hour.",
+        "Melt butter in a skillet over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes.",
+        "Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 1/2 cups chicken broth",
+        "1 1/2 cups brown and wild rice mix",
+        "3 tablespoons butter",
+        "1 cup slivered almonds",
+        "2 tablespoons dried parsley",
+        "1 cup sweetened dried cranberries (such as Craisins\u00ae)",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Wild Rice",
+    "url": "http://allrecipes.com/recipe/228779/almond-wild-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-y-peanut-butter-oatmeal-cookie.json b/serverless-fleets/data/input/inferencing/recipes/almond-y-peanut-butter-oatmeal-cookie.json
new file mode 100644
index 000000000..00429067f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-y-peanut-butter-oatmeal-cookie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sift flour, baking soda, and salt together in a bowl.",
+        "Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.",
+        "Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.",
+        "Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 3/4 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1/2 teaspoon salt",
+        "1 1/4 cups peanut butter",
+        "1 cup butter, cut into small chunks",
+        "3/4 cup white sugar",
+        "3/4 cup packed brown sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon almond extract (optional)",
+        "1 1/2 cups quick-cooking oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond-y Peanut Butter Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/239203/almond-y-peanut-butter-oatmeal-cookie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-you-must-be-nuts-crackers.json b/serverless-fleets/data/input/inferencing/recipes/almond-you-must-be-nuts-crackers.json
new file mode 100644
index 000000000..b84889bbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-you-must-be-nuts-crackers.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.",
+        "Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.",
+        "Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.",
+        "Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares."
+    ],
+    "ingredients": [
+        "1 cup almond flour",
+        "2 tablespoons finely chopped walnuts",
+        "1 1/2 teaspoons flax seed meal",
+        "1/2 teaspoon salt",
+        "2 tablespoons water",
+        "1 1/2 teaspoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond 'You Must Be Nuts!' Crackers",
+    "url": "http://allrecipes.com/recipe/236763/almond-you-must-be-nuts-crackers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almond-yummies.json b/serverless-fleets/data/input/inferencing/recipes/almond-yummies.json
new file mode 100644
index 000000000..506e3888e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almond-yummies.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F ( 175 degrees C ).",
+        "In a medium bowl, stir together the flour and sugar, add almond extract and eggs; mix until well combined. Roll dough into 1 inch balls, place on a cookie sheet, and place an almond slice on to top of each one. Bake for 8 to 10 minutes, until golden brown.",
+        "Bake for 8 to 10 minutes, until golden brown."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 cup white sugar",
+        "2 teaspoons almond extract",
+        "2 eggs",
+        "1/4 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almond Yummies",
+    "url": "http://allrecipes.com/recipe/11632/almond-yummies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-authentic-caesar-salad.json b/serverless-fleets/data/input/inferencing/recipes/almost-authentic-caesar-salad.json
new file mode 100644
index 000000000..13018b38d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-authentic-caesar-salad.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Arrange French bread cubes in a single layer on a baking sheet with a rim. Melt butter in a small saucepan over medium heat; cook and stir 1 clove garlic until fragrant, 1 to 2 minutes. Pour butter mixture over bread cubes; season with salt, black pepper, and parsley. Toss to coat.",
+        "Bake in the preheated oven until lightly browned on the outside and crisp in the middle, 10 to 15 minutes.",
+        "Whisk lemon juice, Dijon mustard, Worcestershire sauce, kosher salt, anchovy paste, 1 clove garlic, and black pepper together in a bowl. Slowly drizzle in canola oil, while whisking lemon mixture with opposite hand until emulsified.",
+        "Combine romaine lettuce, Parmesan cheese, and half the dressing in a bowl; toss to coat. Add croutons and remaining dressing; toss to coat."
+    ],
+    "ingredients": [
+        "3 thick slices French bread, cut into cubes",
+        "2 tablespoons butter",
+        "1 clove garlic, minced",
+        "salt and ground black pepper to taste",
+        "1 1/2 teaspoons dried parsley",
+        "1/2 lemon, juiced",
+        "1 tablespoon Dijon mustard",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "1 1/2 teaspoons kosher salt",
+        "1 1/2 teaspoons anchovy paste",
+        "1 clove garlic, minced",
+        "fresh ground black pepper to taste",
+        "1/3 cup canola oil",
+        "1 head romaine lettuce, coarsely chopped",
+        "1/2 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost Authentic Caesar Salad",
+    "url": "http://allrecipes.com/recipe/228016/almost-authentic-caesar-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-beau-monde-seasoning.json b/serverless-fleets/data/input/inferencing/recipes/almost-beau-monde-seasoning.json
new file mode 100644
index 000000000..61d82e80a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-beau-monde-seasoning.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar."
+    ],
+    "ingredients": [
+        "1 tablespoon ground cloves",
+        "1 1/4 teaspoons ground cinnamon",
+        "1 tablespoon salt",
+        "1 tablespoon ground bay leaf",
+        "1 tablespoon ground allspice",
+        "2 tablespoons ground black pepper",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground mace",
+        "1 teaspoon celery seed",
+        "2 tablespoons ground white pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost Beau Monde Seasoning",
+    "url": "http://allrecipes.com/recipe/17713/almost-beau-monde-seasoning/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-caramel-de-lite-bars.json b/serverless-fleets/data/input/inferencing/recipes/almost-caramel-de-lite-bars.json
new file mode 100644
index 000000000..f41f9259d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-caramel-de-lite-bars.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 325 degrees F (165 degrees C). Grease a 10x15 inch jellyroll pan.",
+        "Combine the cake mix and the melted butter in a large mixing bowl. Mix until evenly moistened, then press into the prepared pan. Layer chocolate chips, butterscotch chips, miniature marshmallows, and coconut over the cake mix crust.  Pour the condensed milk over the layers.",
+        "Bake 30 minutes or until golden brown.  Let cool before cutting into bars."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package chocolate cake mix",
+        "3/4 cup butter, melted",
+        "1 cup chocolate chips",
+        "1 cup butterscotch chips",
+        "2 cups miniature marshmallows",
+        "2 cups sweetened flaked coconut",
+        "1 (14 ounce) can sweetened condensed milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost Caramel de Lite Bars",
+    "url": "http://allrecipes.com/recipe/177394/almost-caramel-de-lite-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-eggless-egg-salad.json b/serverless-fleets/data/input/inferencing/recipes/almost-eggless-egg-salad.json
new file mode 100644
index 000000000..2ceb4cd21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-eggless-egg-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley.  Mix well, and reserve.",
+        "Place drained tofu in large bowl, and crumble with a fork.  Stir in onion and celery.  Mix in reserved mixture.  Season to taste with salt and pepper.  Chill for several hours to allow flavors to blend."
+    ],
+    "ingredients": [
+        "2 tablespoons mayonnaise",
+        "1 tablespoon sweet pickle relish",
+        "1 teaspoon distilled white vinegar",
+        "1 teaspoon prepared mustard",
+        "1 teaspoon white sugar",
+        "1/2 teaspoon ground turmeric",
+        "1/4 teaspoon dried dill weed",
+        "1 tablespoon dried parsley",
+        "1 pound firm tofu, sliced and well drained",
+        "1 tablespoon minced onion",
+        "2 tablespoons minced celery",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost Eggless Egg Salad",
+    "url": "http://allrecipes.com/recipe/13901/almost-eggless-egg-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-famous-bloomin-onion-recipe.json b/serverless-fleets/data/input/inferencing/recipes/almost-famous-bloomin-onion-recipe.json
new file mode 100644
index 000000000..c84be5d91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-famous-bloomin-onion-recipe.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Combine all of the dip ingredients in a bowl, cover and refrigerate.",
+        "Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.",
+        "Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the \"petals.\" Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.",
+        "Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.",
+        "Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.",
+        "Photograph by Kate Mathis; Illustration by Brown Bird Design"
+    ],
+    "ingredients": [
+        "2 tablespoons mayonnaise",
+        "2 tablespoons sour cream",
+        "1 1/2 teaspoons ketchup",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 tablespoon drained horseradish",
+        "1/4 teaspoon paprika",
+        "Pinch of cayenne pepper",
+        "Kosher salt and freshly ground black pepper",
+        "1 large sweet onion, such as Vidalia (about 1 pound)",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon cayenne pepper",
+        "2 tablespoons paprika",
+        "1/2 teaspoon dried thyme",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon ground cumin",
+        "Freshly ground black pepper",
+        "2 large eggs",
+        "1 cup whole milk",
+        "1 gallon soy or corn oil",
+        "Kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Dip",
+        "Onion Recipes",
+        "Vegetable",
+        "Appetizer",
+        "Snack",
+        "Recipes for Parties",
+        "Super Bowl",
+        "Deep-Frying"
+    ],
+    "title": "Almost-Famous Bloomin' Onion",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-bloomin-onion-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-famous-broccoli-cheddar-soup-recipe.json b/serverless-fleets/data/input/inferencing/recipes/almost-famous-broccoli-cheddar-soup-recipe.json
new file mode 100644
index 000000000..7aeed1805
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-famous-broccoli-cheddar-soup-recipe.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.",
+        "Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.",
+        "Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)",
+        "Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.",
+        "Photograph by Kate Mathis"
+    ],
+    "ingredients": [
+        "6 tablespoons unsalted butter",
+        "1 small onion, chopped",
+        "1/4 cup all-purpose flour",
+        "2 cups half-and-half",
+        "3 cups low-sodium chicken broth",
+        "2 bay leaves",
+        "1/4 teaspoon freshly grated nutmeg",
+        "Kosher salt and freshly ground pepper",
+        "4 7 -inch sourdough bread boules (round loaves)",
+        "4 cups broccoli florets (about 1 head)",
+        "1 large carrot, diced",
+        "2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Broccoli Soup",
+        "Vegetable Soup",
+        "Broccoli",
+        "Soup",
+        "Vegetable",
+        "American",
+        "Cheddar",
+        "Cheese"
+    ],
+    "title": "Almost-Famous Broccoli-Cheddar Soup",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-broccoli-cheddar-soup-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-famous-fried-pickles-recipe.json b/serverless-fleets/data/input/inferencing/recipes/almost-famous-fried-pickles-recipe.json
new file mode 100644
index 000000000..986396af8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-famous-fried-pickles-recipe.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.",
+        "Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.",
+        "Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.",
+        "Photograph by Kang Kim"
+    ],
+    "ingredients": [
+        "1/4 cup mayonnaise",
+        "1 tablespoon drained horseradish",
+        "2 teaspoons ketchup",
+        "1/4 teaspoon Cajun seasoning",
+        "Peanut or vegetable oil, for frying",
+        "1/2 cup all-purpose flour",
+        "1 3/4teaspoons Cajun seasoning",
+        "1/2 teaspoon Italian seasoning",
+        "1/4 teaspoon cayenne pepper",
+        "Kosher salt",
+        "2 cups sliced dill pickles, drained"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Pickle Recipes",
+        "Vegetable"
+    ],
+    "title": "Almost-Famous Fried Pickles",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-fried-pickles-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-famous-pumpkin-cheesecake-recipe2.json b/serverless-fleets/data/input/inferencing/recipes/almost-famous-pumpkin-cheesecake-recipe2.json
new file mode 100644
index 000000000..ebac79375
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-famous-pumpkin-cheesecake-recipe2.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.",
+        "Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.",
+        "Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.",
+        "Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.",
+        "Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.",
+        "Photograph by Ellie Miller"
+    ],
+    "ingredients": [
+        "12 tablespoons unsalted butter, melted",
+        "2 1/2 cups graham cracker crumbs",
+        "2 3/4 cups sugar",
+        "Salt",
+        "2 pounds cream cheese, at room temperature",
+        "1/4 cup sour cream",
+        "1 15-ounce can pure pumpkin",
+        "6 large eggs, at room temperature, lightly beaten",
+        "1 tablespoon vanilla extract",
+        "2 1/2 teaspoons ground cinnamon",
+        "1 teaspoon ground ginger",
+        "1/4 teaspoon ground cloves",
+        "2 cups sweetened whipped cream",
+        "1/3 cup toasted pecans, roughly chopped"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Pumpkin Cheesecake",
+        "Pumpkin",
+        "Vegetable",
+        "Thanksgiving Desserts",
+        "Dessert",
+        "Holiday",
+        "Thanksgiving"
+    ],
+    "title": "Almost-Famous Pumpkin Cheesecake",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-pumpkin-cheesecake-recipe2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-famous-spicy-fried-shrimp-recipe.json b/serverless-fleets/data/input/inferencing/recipes/almost-famous-spicy-fried-shrimp-recipe.json
new file mode 100644
index 000000000..6a1fcf43e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-famous-spicy-fried-shrimp-recipe.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.",
+        "Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.",
+        "Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.",
+        "Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.",
+        "Photograph by Stephanie Foley"
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)",
+        "2 teaspoons honey",
+        "Kosher salt",
+        "Vegetable oil, for frying",
+        "2 large eggs",
+        "3/4 cup all-purpose flour",
+        "1/2 cup cornstarch",
+        "Kosher salt and freshly ground pepper",
+        "1 1/4 pounds small shrimp, peeled and deveined",
+        "Bibb lettuce leaves, for serving",
+        "Thinly sliced scallions, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Asian Appetizer",
+        "Appetizer",
+        "Asian",
+        "Spicy Shrimp",
+        "Shellfish Recipes",
+        "Shrimp"
+    ],
+    "title": "Almost-Famous Spicy Fried Shrimp",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-spicy-fried-shrimp-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-famous-spinach-artichoke-dip-recipe.json b/serverless-fleets/data/input/inferencing/recipes/almost-famous-spinach-artichoke-dip-recipe.json
new file mode 100644
index 000000000..3e546f8a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-famous-spinach-artichoke-dip-recipe.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.",
+        "Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.",
+        "Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.",
+        "Photograph by Andrew Mccaul"
+    ],
+    "ingredients": [
+        "Kosher salt",
+        "2 10-ounce bags spinach, stems removed",
+        "1 tablespoon unsalted butter",
+        "2 tablespoons minced onion",
+        "1 clove garlic, minced",
+        "2 teaspoons all-purpose flour",
+        "1 1/4 cups whole milk",
+        "1/2 teaspoon fresh lemon juice",
+        "1 teaspoon Worcestershire sauce",
+        "1 1/4 cups grated parmesan cheese",
+        "1/4 cup sour cream, plus more for serving",
+        "1/2 cup shredded white sharp cheddar cheese",
+        "1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped",
+        "Tortilla chips and salsa, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Artichoke Dip",
+        "Artichoke",
+        "Dip",
+        "Vegetable",
+        "Artichoke Appetizer",
+        "Spinach Dip",
+        "Spinach"
+    ],
+    "title": "Almost-Famous Spinach-Artichoke Dip",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-spinach-artichoke-dip-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-fat-free-green-onion-potato-sa.json b/serverless-fleets/data/input/inferencing/recipes/almost-fat-free-green-onion-potato-sa.json
new file mode 100644
index 000000000..015a47e31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-fat-free-green-onion-potato-sa.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes.",
+        "Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat.",
+        "Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined."
+    ],
+    "ingredients": [
+        "2 pounds red potatoes",
+        "2 tablespoons olive oil",
+        "1 bunch green onions, chopped, dark green parts separated from white and light green parts",
+        "3 cloves minced garlic",
+        "3/4 cup plain yogurt",
+        "1 teaspoon prepared yellow mustard",
+        "1 pinch cayenne pepper",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost Fat-Free Green Onion Potato Salad",
+    "url": "http://allrecipes.com/recipe/237139/almost-fat-free-green-onion-potato-sa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-heaven-peanut-butter-cookies.json b/serverless-fleets/data/input/inferencing/recipes/almost-heaven-peanut-butter-cookies.json
new file mode 100644
index 000000000..e40272db8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-heaven-peanut-butter-cookies.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, combine the pie crust mix, peanut butter and brown sugar. Incorporate the water, one tablespoon at a time, while mixing gently. Roll into 1 inch balls. Place onto a cookie sheet and flatten slightly with a fork.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 (11 ounce) package pie crust mix",
+        "1 cup peanut butter",
+        "3/4 cup brown sugar",
+        "3 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost Heaven Peanut Butter Cookies",
+    "url": "http://allrecipes.com/recipe/17825/almost-heaven-peanut-butter-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-homemade-buttermilk.json b/serverless-fleets/data/input/inferencing/recipes/almost-homemade-buttermilk.json
new file mode 100644
index 000000000..a42195004
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-homemade-buttermilk.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1 tablespoon white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost-Homemade Buttermilk",
+    "url": "http://allrecipes.com/recipe/240132/almost-homemade-buttermilk/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-no-fat-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/almost-no-fat-banana-bread.json
new file mode 100644
index 000000000..a9fdd2756
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-no-fat-banana-bread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.",
+        "In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon.  Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.",
+        "Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "3/4 cup white sugar",
+        "1 1/4 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "2 egg whites",
+        "1 cup banana, mashed",
+        "1/4 cup applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost No Fat Banana Bread",
+    "url": "http://allrecipes.com/recipe/23426/almost-no-fat-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-tuscan-sausage-and-kale-soup.json b/serverless-fleets/data/input/inferencing/recipes/almost-tuscan-sausage-and-kale-soup.json
new file mode 100644
index 000000000..ed4ae8f21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-tuscan-sausage-and-kale-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.",
+        "Mix sausage, basil, and paprika together in a bowl.",
+        "Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil, or as needed",
+        "1 large onion, chopped",
+        "2 cloves garlic, crushed",
+        "1 pinch red pepper flakes, or to taste",
+        "1 pinch ground black pepper, or to taste",
+        "1 pound bulk hot Italian sausage, removed from casings and crumbled",
+        "1/2 teaspoon chopped fresh basil",
+        "1/4 teaspoon smoked paprika (optional)",
+        "6 cups low-sodium chicken broth",
+        "4 cups chopped kale",
+        "1 (15 ounce) can cannellini beans, drained and rinsed",
+        "1 cup peeled and chopped yellow potatoes, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost Tuscan Sausage and Kale Soup",
+    "url": "http://allrecipes.com/recipe/234942/almost-tuscan-sausage-and-kale-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/almost-white-castle-hamburgers.json b/serverless-fleets/data/input/inferencing/recipes/almost-white-castle-hamburgers.json
new file mode 100644
index 000000000..15792eec4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/almost-white-castle-hamburgers.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.",
+        "Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.",
+        "Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground chuck",
+        "1/3 cup plain bread crumbs",
+        "1 egg",
+        "1 (1 ounce) package dry onion soup mix",
+        "2 tablespoons water",
+        "1/2 teaspoon ground black pepper",
+        "24 small square dinner rolls"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Almost White Castle\u00ae Hamburgers",
+    "url": "http://allrecipes.com/recipe/242427/almost-white-castle-hamburgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloha-ahi-poke.json b/serverless-fleets/data/input/inferencing/recipes/aloha-ahi-poke.json
new file mode 100644
index 000000000..f1fa26519
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloha-ahi-poke.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix green onion, shallot, soy sauce, lime juice, seaweed, sesame seeds, sesame oil, peanut butter, and chile paste together in a bowl. Add tuna; toss gently to combine.",
+        "Cover tuna and chill for 2 hours before serving."
+    ],
+    "ingredients": [
+        "1/2 cup chopped green onion",
+        "1 shallot, sliced",
+        "3 tablespoons soy sauce",
+        "1/2 lime, juiced",
+        "5 sheets toasted seaweed (nori), thinly sliced",
+        "1 tablespoon toasted sesame seeds",
+        "2 teaspoons sesame oil",
+        "1 teaspoon smooth peanut butter",
+        "1 teaspoon chile paste",
+        "2 sashimi-grade ahi tuna steaks, cut into 1/2-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloha Ahi Poke",
+    "url": "http://allrecipes.com/recipe/256938/aloha-ahi-poke/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloha-chicken-burgers.json b/serverless-fleets/data/input/inferencing/recipes/aloha-chicken-burgers.json
new file mode 100644
index 000000000..26f4cef4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloha-chicken-burgers.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.",
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate.",
+        "Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling.  Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.",
+        "While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.",
+        "To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "2  skinless, boneless chicken breast halves",
+        "\u00bc cup soy sauce",
+        "3 slices thick cut bacon",
+        "2  large hamburger buns, split",
+        "1 tablespoon softened butter",
+        "\u00bc cup teriyaki sauce",
+        "2 slices Swiss cheese",
+        "2 tablespoons mayonnaise",
+        "2 slices pineapple",
+        "2 slices tomato",
+        "2  slices of iceberg lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloha Chicken Burgers",
+    "url": "http://allrecipes.com/recipe/214553/aloha-chicken-burgers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloha-chicken.json b/serverless-fleets/data/input/inferencing/recipes/aloha-chicken.json
new file mode 100644
index 000000000..2678cbd25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloha-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.",
+        "Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot."
+    ],
+    "ingredients": [
+        "4 pounds chicken thighs",
+        "1 teaspoon ground ginger",
+        "1 teaspoon paprika",
+        "1 tablespoon onion powder",
+        "2 tablespoons garlic salt",
+        "3 tablespoons cider vinegar",
+        "1 cup ketchup",
+        "1/4 cup soy sauce",
+        "1 (20 ounce) can crushed pineapple with juice",
+        "1/4 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloha Chicken",
+    "url": "http://allrecipes.com/recipe/8886/aloha-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloha-coleslaw-with-a-punch.json b/serverless-fleets/data/input/inferencing/recipes/aloha-coleslaw-with-a-punch.json
new file mode 100644
index 000000000..b25b74e08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloha-coleslaw-with-a-punch.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Blend cabbage and carrot in a high-powered blender (such as Vitamix(R)) on low to medium-low speed until evenly shredded; strain and let sit until dry.",
+        "Combine cabbage mixture, pineapple, mayonnaise, almonds, raisins, dried cranberries, apple cider vinegar, and salt in a bowl. Refrigerate until chilled, at least 1 hour."
+    ],
+    "ingredients": [
+        "1 medium head cabbage, cored and cut into wedges",
+        "1 large carrot",
+        "1 (15 ounce) can crushed pineapple, drained",
+        "1 cup mayonnaise",
+        "2 tablespoons chopped almonds, or to taste",
+        "2 (1.5 ounce) boxes raisins, or to taste",
+        "2 tablespoons sweetened dried cranberries (such as Craisins\u00ae), or to taste",
+        "1 tablespoon apple cider vinegar, or more to taste",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloha Coleslaw with a Punch",
+    "url": "http://allrecipes.com/recipe/239926/aloha-coleslaw-with-a-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloha-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/aloha-coleslaw.json
new file mode 100644
index 000000000..e3addaa07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloha-coleslaw.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large bowl, stir together the cabbage, carrot, pineapple, mayonnaise and salt and let chill for at least an hour before serving."
+    ],
+    "ingredients": [
+        "1 medium head green cabbage, rinsed and very thinly sliced",
+        "1 large carrot, shredded",
+        "1 (15 ounce) can crushed pineapple, drained",
+        "1 cup mayonnaise",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloha Coleslaw",
+    "url": "http://allrecipes.com/recipe/20665/aloha-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloo-gobhi-stuffing-231000.json b/serverless-fleets/data/input/inferencing/recipes/aloo-gobhi-stuffing-231000.json
new file mode 100644
index 000000000..a1b695a24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloo-gobhi-stuffing-231000.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Put oven racks in upper and lower thirds of oven and preheat oven to 350\u00b0F. Butter a shallow 3-quart baking dish (13 by 9 inches).",
+        "Spread bread cubes in 1 layer in 2 large shallow baking pans and bake, switching position of pans halfway through baking, until dry, 20 to 25 minutes. Remove from oven.",
+        "Increase oven temperature to 450\u00b0F.",
+        "Cut 1 stick butter into pieces, then heat in a deep 12-inch nonstick skillet over moderate heat until foam subsides. Add onions, carrots, celery, and potatoes and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add cauliflower and cook, stirring, until cauliflower is crisp-tender, about 8 minutes.Stir in curry powder, salt, pepper, cumin, and cayenne and cook, stirring, 2 minutes. Transfer to a large bowl and toss with bread cubes. Add broth and 1 cup cashews, then toss to coat.",
+        "Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down). Bake in upper third of oven until heated through, about 20 minutes. Remove foil and sprinkle remaining 1/2 cup cashews over top, then bake until top is browned, about 10 minutes more."
+    ],
+    "ingredients": [
+        "1 stick (1/2 cup) unsalted butter plus additional for buttering pan",
+        "1 (24-inch) baguette, cut into 3/4-inch cubes (8 cups)",
+        "3 medium onions, coarsely chopped",
+        "3 medium carrots, cut into 1/4-inch dice",
+        "3 celery ribs, cut into 1/4-inch dice",
+        "1 1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch dice",
+        "1 (2-lb) head cauliflower, trimmed and cut into 1/2-inch-wide florets and stem pieces",
+        "2 1/2 teaspoons curry powder (preferably Madras)",
+        "1 1/2 teaspoons sea salt",
+        "1 teaspoon black pepper",
+        "1 teaspoon cumin seeds",
+        "1/4 teaspoon cayenne",
+        "1 1/2 cups reduced-sodium chicken broth (12 fl oz)",
+        "1 1/2 cups unsalted roasted cashews (7 oz)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Potato",
+        "Side",
+        "Roast",
+        "Thanksgiving",
+        "Stuffing/Dressing",
+        "Cashew",
+        "Curry",
+        "Cauliflower",
+        "Carrot",
+        "Fall",
+        "Gourmet",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Aloo Gobhi Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/aloo-gobhi-stuffing-231000"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloo-gobhi.json b/serverless-fleets/data/input/inferencing/recipes/aloo-gobhi.json
new file mode 100644
index 000000000..07fa793c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloo-gobhi.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet over medium heat. Cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about 5 minutes. Stir the cilantro stems, green chiles, and turmeric into the mixture. Mix the tomato into the mixture and continue cooking until the tomatoes are softened. Add the potatoes; cook and stir until the potatoes are completely coated in the mixture. Fold the cauliflower florets into the mixture; season with the cumin, coriander, garam masala, ground red pepper, sugar, and salt. Pour the water over the mixture and stir until evenly mixed.",
+        "Bring the mixture to a boil; cover, reduce heat to medium-low, and cook until the potatoes and cauliflower are tender but not mushy, about 20 minutes. Taste for desired seasoning. If you feel the sabji is not tart enough, add the tomato puree. Garnish with the cilantro leaves to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 large onion, sliced thin",
+        "4 cloves garlic, minced",
+        "1 tablespoon minced fresh ginger root",
+        "10 sprigs fresh cilantro, stems and leaves separated and minced",
+        "2 green chile peppers, sliced into thin rings",
+        "1/2 teaspoon ground turmeric",
+        "1 tomato, chopped",
+        "2 potatoes, peeled, halved, and sliced",
+        "1 large head cauliflower, cut into small florets",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground coriander",
+        "1/2 teaspoon garam masala",
+        "1/2 teaspoon ground red pepper",
+        "1/2 teaspoon white sugar",
+        "salt to taste",
+        "1/2 cup water",
+        "2 tablespoons tomato puree"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloo Gobhi",
+    "url": "http://allrecipes.com/recipe/210507/aloo-gobhi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloo-gobi-ki-subzi-potatoes-and-caul.json b/serverless-fleets/data/input/inferencing/recipes/aloo-gobi-ki-subzi-potatoes-and-caul.json
new file mode 100644
index 000000000..287fc27ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloo-gobi-ki-subzi-potatoes-and-caul.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.",
+        "Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking)."
+    ],
+    "ingredients": [
+        "3 tablespoons vegetable oil",
+        "1/4 teaspoon mustard seed",
+        "1 pinch asafoetida powder",
+        "1/4 teaspoon cumin seeds",
+        "1 pinch ground turmeric",
+        "1 hot green pepper, split down its length (optional)",
+        "3 roma (plum) tomatoes, chopped",
+        "2 tablespoons minced fresh ginger root",
+        "1 potato, cubed",
+        "1 head cauliflower, broken into small florets",
+        "1/2 teaspoon white sugar",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloo Gobi ki Subzi (Potatoes and Cauliflower)",
+    "url": "http://allrecipes.com/recipe/16510/aloo-gobi-ki-subzi-potatoes-and-caul/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloo-gobi-masala-cauliflower-and-pot.json b/serverless-fleets/data/input/inferencing/recipes/aloo-gobi-masala-cauliflower-and-pot.json
new file mode 100644
index 000000000..6d7abf16d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloo-gobi-masala-cauliflower-and-pot.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.",
+        "Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "1 head cauliflower, cut into 1-inch florets",
+        "3 potatoes, peeled and cut into 1-inch chunks",
+        "1 tablespoon olive oil",
+        "1 teaspoon cumin seeds",
+        "2 tomatoes, diced",
+        "1 onion, chopped",
+        "1 teaspoon salt",
+        "1 teaspoon curry powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloo Gobi Masala (Cauliflower and Potato Curry)",
+    "url": "http://allrecipes.com/recipe/212882/aloo-gobi-masala-cauliflower-and-pot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloo-gobi.json b/serverless-fleets/data/input/inferencing/recipes/aloo-gobi.json
new file mode 100644
index 000000000..9e06c66eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloo-gobi.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat 2 tablespoons of oil over medium-high heat in a large pot.  Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop.  Reduce heat to medium, stir in the onion, and cook until lightly browned.  Stir in serrano pepper and ginger, fry for 1 minute.  Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.",
+        "Stir in potatoes and salt, cover and cook for 5 to 7 minutes.  Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes.  Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot.  Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower."
+    ],
+    "ingredients": [
+        "3 tablespoons vegetable oil, divided",
+        "1/2 teaspoon cumin seed",
+        "1 small onion, quartered then sliced",
+        "2 serrano chile peppers, minced",
+        "1 teaspoon ginger paste",
+        "2 teaspoons ground coriander",
+        "1/4 teaspoon paprika",
+        "1/2 teaspoon turmeric powder",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon garam masala",
+        "2 medium baking potatoes, peeled and cut into 1 inch pieces",
+        "1 teaspoon salt",
+        "1/2 head cauliflower, cut into florets",
+        "2 teaspoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloo Gobi",
+    "url": "http://allrecipes.com/recipe/103915/aloo-gobi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloo-matar-paneer-simmered-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/aloo-matar-paneer-simmered-potatoes.json
new file mode 100644
index 000000000..a4e3006f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloo-matar-paneer-simmered-potatoes.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Place garlic and ginger in a blender or food processor; puree until smooth.",
+        "Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2  minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.",
+        "Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.",
+        "Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.",
+        "Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt."
+    ],
+    "ingredients": [
+        "4 cloves garlic",
+        "1 (1 inch) piece fresh ginger",
+        "2 tablespoons vegetable oil",
+        "2 bay leaves",
+        "1 (1 inch) piece cinnamon stick",
+        "1 teaspoon coriander seeds",
+        "6 whole black peppercorns",
+        "4 pods green cardamom",
+        "4 whole cloves",
+        "1 large onion, minced",
+        "1 1/2 teaspoons salt, divided",
+        "1 green chile pepper, cut into matchsticks",
+        "2 tomatoes, diced",
+        "1/2 cup water, if needed (optional)",
+        "2 teaspoons chili powder",
+        "1 teaspoon ground cumin",
+        "2 tablespoons butter",
+        "1 teaspoon ground fenugreek (menthi powder)",
+        "1 russet potato, cut into 1/2-inch cubes",
+        "1/2 pound paneer, cut into 1/2-inch cubes",
+        "1/2 cup frozen peas",
+        "2 teaspoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer)",
+    "url": "http://allrecipes.com/recipe/232201/aloo-matar-paneer-simmered-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloo-matar.json b/serverless-fleets/data/input/inferencing/recipes/aloo-matar.json
new file mode 100644
index 000000000..c6339136e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloo-matar.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.",
+        "Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup vegetable oil",
+        "2 medium onions, finely chopped",
+        "1 tablespoon ginger garlic paste",
+        "1 bay leaf",
+        "4 large potatoes, peeled and chopped",
+        "1 cup frozen peas",
+        "1/2 cup tomato puree",
+        "1 1/2 teaspoons garam masala",
+        "1 1/2 teaspoons paprika",
+        "1 teaspoon white sugar",
+        "1 teaspoon salt",
+        "2 tablespoons chopped cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloo Matar",
+    "url": "http://allrecipes.com/recipe/52232/aloo-matar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloo-palak.json b/serverless-fleets/data/input/inferencing/recipes/aloo-palak.json
new file mode 100644
index 000000000..0bfdd0f49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloo-palak.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat 2 tablespoons peanut oil in a skillet; fry the cumin seeds, mustard seeds, and red chile peppers in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric, and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the skillet with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.",
+        "Heat 1 tablespoon peanut oil in a separate skillet; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with the ground red pepper and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "2 tablespoons peanut oil",
+        "1 teaspoon cumin seeds",
+        "1 teaspoon mustard seeds",
+        "2 dried red chile peppers, cut in half",
+        "6 fresh curry leaves",
+        "1/2 teaspoon ground turmeric",
+        "1 pinch asafoetida powder",
+        "2 cups cubed potatoes",
+        "salt to taste",
+        "2 tablespoons water",
+        "1 tablespoon peanut oil",
+        "6 cups chopped fresh spinach",
+        "salt to taste",
+        "1/2 teaspoon ground red pepper",
+        "1/2 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloo Palak",
+    "url": "http://allrecipes.com/recipe/210533/aloo-palak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aloo-phujia.json b/serverless-fleets/data/input/inferencing/recipes/aloo-phujia.json
new file mode 100644
index 000000000..0878e4855
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aloo-phujia.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Lightly brown onion in oil in a medium size skillet.",
+        "Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.",
+        "Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 onion, chopped",
+        "1/4 cup vegetable oil",
+        "1 pound potatoes, peeled and cubed",
+        "1 teaspoon salt",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon ground turmeric",
+        "1/4 teaspoon ground cumin",
+        "2 tomatoes, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aloo Phujia",
+    "url": "http://allrecipes.com/recipe/14035/aloo-phujia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alphabet-soup.json b/serverless-fleets/data/input/inferencing/recipes/alphabet-soup.json
new file mode 100644
index 000000000..b2970a84e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alphabet-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about  2 tablespoons of the juices.",
+        "Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve."
+    ],
+    "ingredients": [
+        "1 pound ground round",
+        "3 cubes beef bouillon",
+        "3 cups hot water",
+        "1 (46 fluid ounce) bottle spicy vegetable juice cocktail",
+        "1 pound frozen mixed vegetables, thawed",
+        "8 ounces uncooked alphabet pasta",
+        "6 cups water",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alphabet Soup",
+    "url": "http://allrecipes.com/recipe/53493/alphabet-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/als-baked-swiss-steak.json b/serverless-fleets/data/input/inferencing/recipes/als-baked-swiss-steak.json
new file mode 100644
index 000000000..b75f8b8d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/als-baked-swiss-steak.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.",
+        "Cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 1 tablespoon flour.",
+        "Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.",
+        "To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil.",
+        "Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "1 pound boneless beef round steak",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/2 teaspoon seasoned salt (such as LAWRY'S\u00ae)",
+        "1 tablespoon all-purpose flour, or as needed",
+        "1/4 cup vegetable oil",
+        "1 (14.5 ounce) can stewed tomatoes",
+        "1 medium onion, chopped",
+        "1 green bell pepper, chopped",
+        "1/4 cup beef broth",
+        "1/2 cup chopped carrots",
+        "1/4 cup chopped celery",
+        "2 cloves garlic, minced",
+        "1 tablespoon all-purpose flour",
+        "1/4 teaspoon Worcestershire sauce",
+        "1/4 cup shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Al's Baked Swiss Steak",
+    "url": "http://allrecipes.com/recipe/229025/als-baked-swiss-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/als-quick-vegetarian-spaghetti.json b/serverless-fleets/data/input/inferencing/recipes/als-quick-vegetarian-spaghetti.json
new file mode 100644
index 000000000..6ca856699
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/als-quick-vegetarian-spaghetti.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.",
+        "Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti."
+    ],
+    "ingredients": [
+        "1 pound uncooked spaghetti",
+        "1 cup broccoli florets",
+        "1 (15 ounce) can whole kernel corn, drained",
+        "1 cup fresh sliced mushrooms",
+        "1 cup sliced carrots",
+        "2 (8 ounce) cans tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Al's Quick Vegetarian Spaghetti",
+    "url": "http://allrecipes.com/recipe/14124/als-quick-vegetarian-spaghetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/als-rum-chicken.json b/serverless-fleets/data/input/inferencing/recipes/als-rum-chicken.json
new file mode 100644
index 000000000..481060d81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/als-rum-chicken.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.",
+        "Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve."
+    ],
+    "ingredients": [
+        "4 bone-in chicken breast halves, with skin",
+        "salt and pepper to taste",
+        "1 (20 ounce) can pineapple chunks, drained",
+        "1 cup rum",
+        "1 (10 ounce) jar sweet and sour sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Al's Rum Chicken",
+    "url": "http://allrecipes.com/recipe/8973/als-rum-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/als-sufferin-succotash.json b/serverless-fleets/data/input/inferencing/recipes/als-sufferin-succotash.json
new file mode 100644
index 000000000..84e342bf1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/als-sufferin-succotash.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen Fordhook lima beans, thawed",
+        "1 cup water",
+        "1 (16 ounce) can whole kernel corn, drained",
+        "1 (4 ounce) can chopped green chile peppers",
+        "1 teaspoon salt",
+        "2 tablespoons white sugar",
+        "1 tablespoon butter (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Al's Sufferin' Succotash",
+    "url": "http://allrecipes.com/recipe/41184/als-sufferin-succotash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alsatian-cheese-tart-233788.json b/serverless-fleets/data/input/inferencing/recipes/alsatian-cheese-tart-233788.json
new file mode 100644
index 000000000..01441cf71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alsatian-cheese-tart-233788.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 400\u00b0F.",
+        "Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.",
+        "Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.",
+        "Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.",
+        "Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm."
+    ],
+    "ingredients": [
+        "1 puff pastry sheet (from a 17 1/4-oz package), thawed",
+        "1/2 cup whole-milk cottage cheese",
+        "1/4 cup sour cream",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "6 bacon slices (6 oz), cut crosswise into 1/2-inch pieces",
+        "1/3 cup packed thinly sliced onion",
+        "1 tablespoon freshly grated parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Appetizer",
+        "Bake",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Lunch",
+        "Bacon",
+        "Cottage Cheese",
+        "Sour Cream",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Alsatian Cheese Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/alsatian-cheese-tart-233788"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alsatian-chocolate-balls.json b/serverless-fleets/data/input/inferencing/recipes/alsatian-chocolate-balls.json
new file mode 100644
index 000000000..d9dca74d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alsatian-chocolate-balls.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Beat eggs and sugar until light and fluffy.  Grate squares of chocolate and add to egg mixture.  Add remaining ingredients and beat well.  Shape into a ball.  Chill in refrigerator at least one hour.",
+        "Shape chilled dough into small balls (about 3/4 inch in diameter).  Roll each in sifted confectioners' sugar.",
+        "Place balls on greased baking sheet and allow to dry in warm room (kitchen) for   4-5 hours.  Bake at 475 degrees F (245 degrees C) for 3-5 minutes.  Cool on baking pan for 10 minutes."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "2/3 cup white sugar",
+        "4 (1 ounce) squares unsweetened chocolate",
+        "1/2 teaspoon ground cinnamon",
+        "1 teaspoon vanilla extract",
+        "1/3 cup all-purpose flour",
+        "2 3/8 cups ground almonds",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alsatian Chocolate Balls",
+    "url": "http://allrecipes.com/recipe/10471/alsatian-chocolate-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alsatian-onion-and-bacon-tartlets-105527.json b/serverless-fleets/data/input/inferencing/recipes/alsatian-onion-and-bacon-tartlets-105527.json
new file mode 100644
index 000000000..121095ed8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alsatian-onion-and-bacon-tartlets-105527.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons water and process using on/off turns until mixture forms moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball. Shape into log. Wrap in plastic and chill 1 hour.",
+        "Preheat oven to 400\u00b0F. Cut dough crosswise into 12 equal slices. Roll out each slice on lightly floured surface to 6-inch round. Transfer each round to 4-inch-diameter tartlet pan with removable bottom. Press dough onto bottom and up sides of pan. Trim off excess dough. Pierce bottom with fork. Refrigerate 10 minutes. (Can be made 1 day ahead. Cover and chill.)",
+        "Saut\u00e9 bacon in large pot over medium heat until brown, about 9 minutes. Discard all but 3 tablespoons drippings from bacon. Add onions to bacon and saut\u00e9 until tender, about 8 minutes. Cool.",
+        "Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes (do not brown). Gradually whisk in milk. Increase heat to medium-high and boil 1 minute, whisking constantly. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot sauce. Mix in onion mixture, salt, pepper and nutmeg. (Filling can be made 1 day ahead. Cool slightly, then cover and chill.)",
+        "Preheat oven to 400\u00b0F. Place tartlets on baking sheet and bake until golden brown, pressing bottom and sides with back of fork if crust bubbles, about 18 minutes. Cool slightly. Reduce oven temperature to 350\u00b0F. Spoon filling (about 1/4 cup) into each tartlet. Bake until tops begin to brown, about 20 minutes. Transfer tartlets to racks and cool slightly. Remove from pans. Sprinkle with parsley and serve."
+    ],
+    "ingredients": [
+        "2 1/2 cups all purpose flour",
+        "2 tablespoons sugar",
+        "1 teaspoon salt",
+        "1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces",
+        "6 tablespoons (or more) ice water",
+        "8 ounces bacon, cut crosswise into 1/4-inch strips",
+        "1 1/2 pounds onions, chopped",
+        "3 tablespoons unsalted butter",
+        "3 tablespoons plus 2 teaspoons all purpose flour",
+        "1 1/2 cups whole milk",
+        "3 large egg yolks",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/8 teaspoon ground nutmeg",
+        "Chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Onion",
+        "Appetizer",
+        "Side",
+        "Bake",
+        "Saut\u00e9",
+        "Bacon",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Alsatian Onion and Bacon Tartlets",
+    "url": "http://www.epicurious.com/recipes/food/views/alsatian-onion-and-bacon-tartlets-105527"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alsatian-style-apple-and-cream-tart-13206.json b/serverless-fleets/data/input/inferencing/recipes/alsatian-style-apple-and-cream-tart-13206.json
new file mode 100644
index 000000000..2314c592c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alsatian-style-apple-and-cream-tart-13206.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell with a fork and chill it for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425\u00b0F. oven for 15 minutes. Remove the foil and the rice carefully, bake the shell 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.",
+        "In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 tablespoons of the sugar and toss the mixture until the apples are coated well. In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of the remaining sugar, a pinch of salt, and the vanilla and stir in the raisins. Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the cinnamon over it. Bake the tart in the middle of a preheated 375\u00b0F. oven for 1 hour and 10 minutes, or until the apples are tender when pierced with a cake tester, let it cool in the pan on a rack, and remove the rim.",
+        "In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour."
+    ],
+    "ingredients": [
+        "p\u00e2te bris\u00e9e",
+        "raw rice for weighting the shell",
+        "4 Granny Smith apples (about 2 pounds)",
+        "2 tablespoons fresh lemon juice",
+        "6 tablespoons sugar",
+        "3 large egg yolks",
+        "1 cup heavy cream",
+        "1 teaspoon vanilla extract",
+        "1/3 cup golden raisins",
+        "a pinch of cinnamon",
+        "1 1/4 cups all-purpose flour",
+        "3/4 stick (6 tablespoons) cold unslated butter, cut into bits",
+        "2 tablespoons cold vegetable shortening",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Chill",
+        "Cinnamon",
+        "Gourmet"
+    ],
+    "title": "Alsatian-Style Apple and Cream Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/alsatian-style-apple-and-cream-tart-13206"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alsatian-style-apple-pie-105573.json b/serverless-fleets/data/input/inferencing/recipes/alsatian-style-apple-pie-105573.json
new file mode 100644
index 000000000..2c3a1ba63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alsatian-style-apple-pie-105573.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water using on/off turns until dough begins to form clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.",
+        "Whisk eggs and 1/2 cup sugar in large bowl to blend. Whisk in cream, milk, kirsch, and spices. Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to brown, about 2 minutes. Whisk into cream mixture. Set custard aside.",
+        "Melt remaining 2 tablespoons butter in same skillet over medium heat. Add apples and remaining 1/4 cup sugar; saut\u00e9 until apples begin to soften, about 8 minutes. Increase heat to medium-high; saut\u00e9 until apples are tender and golden brown, about 7 minutes longer. Cool.",
+        "Roll out dough on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter pie dish. Fold dough edges under and crimp decoratively. Pierce crust all over with fork. Freeze 20 minutes.",
+        "Preheat oven to 400\u00b0F. Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is golden, about 15 minutes longer. Cool slightly. Reduce oven temperature to 350\u00b0F. Arrange apple mixture in pie shell. Pour custard over. Bake until knife inserted into center comes out clean, covering crust with foil if browning too quickly, about 40 minutes. Transfer pie to rack and cool slightly. Serve warm."
+    ],
+    "ingredients": [
+        "1 1/3 cups all purpose flour",
+        "2 tablespoons sugar",
+        "1/2 teaspoon salt",
+        "6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces",
+        "2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces",
+        "3 tablespoons (about) ice water",
+        "3 large eggs",
+        "3/4 cup sugar",
+        "1/2 cup whipping cream",
+        "1/2 cup whole milk",
+        "1 teaspoon kirsch (clear cherry brandy)",
+        "1/2 teaspoon ground cinnamon",
+        "Generous pinch of ground nutmeg",
+        "4 tablespoons (1/2 stick) unsalted butter",
+        "4 medium Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Kirsch",
+        "Fall",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Alsatian-Style Apple Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/alsatian-style-apple-pie-105573"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alternative-baked-salmon.json b/serverless-fleets/data/input/inferencing/recipes/alternative-baked-salmon.json
new file mode 100644
index 000000000..02d4c6a98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alternative-baked-salmon.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.",
+        "Heat oil in a skillet over medium-high heat. Saute onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste-like consistency.",
+        "Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.",
+        "Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 small yellow onion, chopped",
+        "1/2 teaspoon dried minced garlic",
+        "salt and pepper to taste",
+        "1/2 cup herb seasoned bread crumbs",
+        "2 tablespoons mayonnaise, or as needed",
+        "1 teaspoon mustard powder",
+        "2 salmon fillets (about 1 inch thick)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alternative Baked Salmon",
+    "url": "http://allrecipes.com/recipe/57763/alternative-baked-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alternative-oatmeal-raisin-cookies-800.json b/serverless-fleets/data/input/inferencing/recipes/alternative-oatmeal-raisin-cookies-800.json
new file mode 100644
index 000000000..cb890925b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alternative-oatmeal-raisin-cookies-800.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Using electric mixer, beat butter and both sugars in large bowl until smooth and creamy. Add eggs and vanilla and beat until blended. Sift flour, baking soda and salt into small bowl; stir into butter mixture. Add chocolate chips, oats, raisins, and oat bran and stir until well blended.",
+        "Working in batches, drop batter by heaping tablespoonfuls onto ungreased baking sheets. Bake cookies until golden but still soft to touch, about 12 minutes. Cool cookies on baking sheets."
+    ],
+    "ingredients": [
+        "1 cup (2 sticks) butter, room temperature",
+        "1 1/4 cups packed golden brown sugar",
+        "1/2 cup sugar",
+        "2 large eggs",
+        "2 teaspoons vanilla extract",
+        "1 1/2 cups all purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "12 ounces chocolate chips",
+        "2 cups old-fashioned oats",
+        "1 cup raisins",
+        "1/2 cup oat bran"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Mixer",
+        "Chocolate",
+        "Bake",
+        "Kid-Friendly",
+        "Raisin",
+        "Oat",
+        "Georgia"
+    ],
+    "title": "Alternative Oatmeal-Raisin Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/alternative-oatmeal-raisin-cookies-800"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alternative-tabbouleh-tabouli.json b/serverless-fleets/data/input/inferencing/recipes/alternative-tabbouleh-tabouli.json
new file mode 100644
index 000000000..510a1dccb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alternative-tabbouleh-tabouli.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir water, lemon juice, olive oil, mint, salt, and pepper together in a large container with a lid; add bulgur wheat, stir to coat, and soak in refrigerator until bulgur is soft, 3 hours to overnight.",
+        "Mix tomato, cucumber, red onion, broccoli, and dried cranberries together in a large bowl; add bulgur wheat mixture and stir to coat."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1/4 cup lemon juice",
+        "2 tablespoons olive oil",
+        "2 tablespoons chopped fresh mint, or more to taste",
+        "1 teaspoon salt, or more to taste",
+        "black pepper to taste",
+        "1 cup bulgur wheat",
+        "1 large tomato, diced",
+        "1 cucumber, diced",
+        "1/2 red onion, diced",
+        "1 cup finely chopped broccoli florets",
+        "1/2 cup dried cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alternative Tabbouleh (Tabouli)",
+    "url": "http://allrecipes.com/recipe/237799/alternative-tabbouleh-tabouli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alton-browns-buffalo-wings-recipe.json b/serverless-fleets/data/input/inferencing/recipes/alton-browns-buffalo-wings-recipe.json
new file mode 100644
index 000000000..277804495
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alton-browns-buffalo-wings-recipe.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.",
+        "Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.",
+        "Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.",
+        "While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.",
+        "Photograph by Con Poulos"
+    ],
+    "ingredients": [
+        "12 whole chicken wings (about 3 pounds)",
+        "3 ounces (6 tablespoons) unsalted butter",
+        "1 small clove garlic, minced",
+        "1/4 cup hot sauce",
+        "Kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Chicken Recipes",
+        "Chicken",
+        "Easy Recipes",
+        "Poultry Recipes",
+        "Easy Appetizer",
+        "Appetizer",
+        "Roasted Chicken",
+        "Roasting",
+        "Recipes for Parties",
+        "Super Bowl"
+    ],
+    "title": "Alton Brown's Buffalo Wings",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/always-a-winner-grilled-chicken.json b/serverless-fleets/data/input/inferencing/recipes/always-a-winner-grilled-chicken.json
new file mode 100644
index 000000000..8109ed534
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/always-a-winner-grilled-chicken.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.",
+        "Preheat an outdoor grill for medium heat and lightly oil grate.",
+        "Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat."
+    ],
+    "ingredients": [
+        "1 lime, juiced",
+        "1 tablespoon red wine vinegar",
+        "1/4 cup orange juice",
+        "1/2 cup white wine",
+        "1/4 cup honey",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon pepper",
+        "1/2 teaspoon chipotle chile powder",
+        "1 1/2 teaspoons onion powder",
+        "1 1/2 teaspoons garlic powder",
+        "1 tablespoon paprika",
+        "1 tablespoon chili powder",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon dried oregano",
+        "1/2 teaspoon ground cumin",
+        "1 teaspoon ground ginger",
+        "1 pinch red pepper flakes",
+        "1 pinch cayenne pepper",
+        "3 tablespoons olive oil",
+        "6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Always A Winner Grilled Chicken",
+    "url": "http://allrecipes.com/recipe/111905/always-a-winner-grilled-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/always-a-winner-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/always-a-winner-potato-salad.json
new file mode 100644
index 000000000..ca95f3ced
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/always-a-winner-potato-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place potatoes in a large pot, and cover with water. Boil until soft.  Remove from water; set aside to cool.  Peel, and then chop into bite size chunks.",
+        "Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.",
+        "In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika.  Season to taste with salt an ground black pepper. Chill for 2 hours, and serve."
+    ],
+    "ingredients": [
+        "10 large baking potatoes, scrubbed",
+        "12 eggs",
+        "3 bunches green onions, chopped",
+        "6 dill pickles, chopped",
+        "1 (4 ounce) can shrimp",
+        "1 (4 ounce) can small shrimp, drained",
+        "2 cups low-fat mayonnaise",
+        "salt and pepper to taste",
+        "2 tablespoons celery salt",
+        "2 tablespoons paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Always A Winner Potato Salad",
+    "url": "http://allrecipes.com/recipe/14163/always-a-winner-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/always-delicious-cherry-pie.json b/serverless-fleets/data/input/inferencing/recipes/always-delicious-cherry-pie.json
new file mode 100644
index 000000000..8bf474da7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/always-delicious-cherry-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.",
+        "Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.",
+        "In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.",
+        "Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving."
+    ],
+    "ingredients": [
+        "1 deep dish pastry for double crust",
+        "2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved",
+        "1 (16 ounce) can pitted sour cherries, drained",
+        "3/4 cup white sugar",
+        "3 tablespoons arrowroot powder",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon salt",
+        "1 tablespoon unsalted butter, melted",
+        "1 teaspoon lemon juice",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon almond extract",
+        "1/8 teaspoon red food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Always Delicious Cherry Pie",
+    "url": "http://allrecipes.com/recipe/47020/always-delicious-cherry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/always-juicy-baked-ham.json b/serverless-fleets/data/input/inferencing/recipes/always-juicy-baked-ham.json
new file mode 100644
index 000000000..9f6661b7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/always-juicy-baked-ham.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Whisk beer, brown sugar, and Dijon mustard together in a bowl.",
+        "Place ham cut side up in a large roasting pan; pour beer mixture over ham.",
+        "Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.",
+        "Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.",
+        "Continue to bake until ham is heated through, about 90 minutes more, basting frequently.",
+        "Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can or bottle beer",
+        "2 tablespoons brown sugar",
+        "2 tablespoons Dijon mustard",
+        "1 (8 pound) bone-in smoked ham"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Always Juicy Baked Ham",
+    "url": "http://allrecipes.com/recipe/221000/always-juicy-baked-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alysias-basic-meat-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/alysias-basic-meat-lasagna.json
new file mode 100644
index 000000000..c2657e422
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alysias-basic-meat-lasagna.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Season ground beef with garlic powder. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.",
+        "Pour spaghetti sauce, tomato sauce, and oregano into a large saucepan. Set aside.",
+        "Heat olive oil in a large skillet over medium-high heat. Saute garlic and onions until softened and translucent, about 5 minutes. Place cooked onion-garlic mixture and cooked ground beef into the sauce mixture. Cover and let simmer for 15 to 20 minutes.",
+        "Combine mozzarella and provolone cheeses in a medium bowl.  Mix ricotta cheese, eggs, milk, and 1/2 teaspoon oregano together in a separate bowl.",
+        "Layer a 9x13-inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan over the sauce. Cover with more sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce.  Sprinkle top with Parmesan cheese.",
+        "Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese is melted and top is golden, about 15 minutes more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3072&h=1608&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F748630.jpg",
+    "ingredients": [
+        "1\u2009\u00bd pounds ground beef",
+        "1 teaspoon garlic powder",
+        "1 (28 ounce) jar sausage flavored spaghetti sauce",
+        "1 (8 ounce) can tomato sauce",
+        "1 teaspoon dried oregano",
+        "1 tablespoon olive oil",
+        "4 cloves garlic, minced",
+        "1 small onion, diced",
+        "1 (8 ounce) package mozzarella cheese, shredded",
+        "8 ounces provolone cheese, shredded",
+        "1 (15 ounce) container ricotta cheese",
+        "2  eggs",
+        "\u00bc cup milk",
+        "\u00bd teaspoon dried oregano",
+        "9  lasagna noodles",
+        "\u00bc cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alysia's Basic Meat Lasagna",
+    "url": "http://allrecipes.com/recipe/24074/alysias-basic-meat-lasagna/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/alysons-broccoli-salad.json b/serverless-fleets/data/input/inferencing/recipes/alysons-broccoli-salad.json
new file mode 100644
index 000000000..bbfeb42f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alysons-broccoli-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.",
+        "Before serving, toss salad with crumbled bacon and sunflower seeds."
+    ],
+    "ingredients": [
+        "10 slices bacon",
+        "1 head fresh broccoli, cut into bite size pieces",
+        "1/4 cup red onion, chopped",
+        "1/2 cup raisins",
+        "3 tablespoons white wine vinegar",
+        "2 tablespoons white sugar",
+        "1 cup mayonnaise",
+        "1 cup sunflower seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alyson's Broccoli Salad",
+    "url": "http://allrecipes.com/recipe/16098/alysons-broccoli-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alyssas-mango-peach-salsa.json b/serverless-fleets/data/input/inferencing/recipes/alyssas-mango-peach-salsa.json
new file mode 100644
index 000000000..14bb931ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alyssas-mango-peach-salsa.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Stir mango, peaches, vegetable oil, and salt together in a bowl."
+    ],
+    "ingredients": [
+        "1 cup diced mango",
+        "1 cup diced peaches",
+        "1 tablespoon vegetable oil",
+        "1/8 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alyssa's Mango Peach Salsa",
+    "url": "http://allrecipes.com/recipe/234370/alyssas-mango-peach-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/alyxs-mango-cherry-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/alyxs-mango-cherry-chicken-salad.json
new file mode 100644
index 000000000..75616ebec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/alyxs-mango-cherry-chicken-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.",
+        "Place chicken breasts on the baking sheet. Season with salt and pepper.",
+        "Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 35 to 45 minutes. Remove from oven and cool until easily handled, about 15 minutes.",
+        "Combine chicken, sour cream, and mayonnaise, salt, and pepper in a food processor; pulse until combined. Transfer to a large bowl.",
+        "Fold mango and cherries into the chicken mixture. Cover with plastic wrap and refrigerate before serving, about 2 hours."
+    ],
+    "ingredients": [
+        "3 skinless, boneless chicken breasts",
+        "salt and ground black pepper to taste",
+        "1/2 cup sour cream",
+        "1/2 cup mayonnaise",
+        "1 mango - peeled, seeded, and cubed",
+        "1/2 cup pitted and chopped fresh cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Alyx's Mango-Cherry Chicken Salad",
+    "url": "http://allrecipes.com/recipe/254775/alyxs-mango-cherry-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amajos-creamsicle-martini.json b/serverless-fleets/data/input/inferencing/recipes/amajos-creamsicle-martini.json
new file mode 100644
index 000000000..afd6e0e74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amajos-creamsicle-martini.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice cubes. Pour in the vodka, triple sec, orange juice, and half-and-half. Shake until frosty, about 15 seconds; strain into a martini glass, and garnish with an orange slice."
+    ],
+    "ingredients": [
+        "1 fluid ounce vodka",
+        "1 fluid ounce triple sec",
+        "1 fluid ounce orange juice",
+        "1 fluid ounce fat free half-and-half",
+        "1 slice orange"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "AMAJO's Creamsicle\u00ae Martini",
+    "url": "http://allrecipes.com/recipe/104348/amajos-creamsicle-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amalgamation-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/amalgamation-cake-i.json
new file mode 100644
index 000000000..42aa831a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amalgamation-cake-i.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans.",
+        "Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside.",
+        "Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.",
+        "In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans.",
+        "Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.",
+        "To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1 1/2 cups butter",
+        "1 cup buttermilk",
+        "1 teaspoon baking soda",
+        "4 cups all-purpose flour",
+        "1 cup chopped walnuts",
+        "1 cup raisins",
+        "1 cup flaked coconut",
+        "1 teaspoon ground cloves",
+        "1 teaspoon ground cinnamon",
+        "2 cups any flavor fruit jam",
+        "4 egg whites",
+        "1 1/2 cups evaporated milk",
+        "2 cups white sugar",
+        "4 egg yolks",
+        "1/2 cup butter",
+        "2 cups chopped walnuts",
+        "2 cups raisins",
+        "2 cups flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amalgamation Cake I",
+    "url": "http://allrecipes.com/recipe/8163/amalgamation-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amalgamation-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/amalgamation-cake-ii.json
new file mode 100644
index 000000000..3e7357197
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amalgamation-cake-ii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bake white cake mix, following package directions, in two layers (either 8 or 9 inch).",
+        "Filling: In a double boiler, combine egg yolks, flour, 2 cups sugar and butter. Cook, stirring, until thick.",
+        "Add walnuts, pecans, raisins and coconut. Mix well. Spread filling between layers, on sides and top of cooled cake.",
+        "Icing: Combine sugar and water in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).",
+        "In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Spread over cake."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package white cake mix",
+        "8 egg yolks",
+        "2 tablespoons all-purpose flour",
+        "2 cups white sugar",
+        "1 cup butter",
+        "2 cups chopped walnuts",
+        "2 cups chopped pecans",
+        "2 1/2 cups raisins",
+        "1 (14 ounce) package flaked coconut",
+        "1 cup white sugar",
+        "1/2 cup hot water",
+        "2 egg whites"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amalgamation Cake II",
+    "url": "http://allrecipes.com/recipe/8357/amalgamation-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amandas-awesome-stir-fry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amandas-awesome-stir-fry-sauce.json
new file mode 100644
index 000000000..35690ce17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amandas-awesome-stir-fry-sauce.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine barbeque sauce, hot water, soy sauce, and peanut butter in a small saucepan over medium heat; cook, stirring constantly, until smooth, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup barbeque sauce",
+        "1/2 cup hot water",
+        "1/4 cup soy sauce",
+        "1/4 cup peanut butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amanda's Awesome Stir-Fry Sauce",
+    "url": "http://allrecipes.com/recipe/241439/amandas-awesome-stir-fry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amandas-big-beef-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amandas-big-beef-sauce.json
new file mode 100644
index 000000000..3d17da84a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amandas-big-beef-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small bowl, mix together mayonnaise, French dressing, sweet pickle relish, white onion, white sugar and salt. Cover and refrigerate 6 hours, or overnight, stirring occasionally, before serving."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "2 tablespoons French dressing",
+        "4 teaspoons sweet pickle relish",
+        "1 tablespoon minced white onion",
+        "1 teaspoon white sugar",
+        "1/8 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amanda's Big Beef Sauce",
+    "url": "http://allrecipes.com/recipe/25435/amandas-big-beef-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amandas-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/amandas-potatoes.json
new file mode 100644
index 000000000..c2daec078
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amandas-potatoes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.",
+        "Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.",
+        "Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling."
+    ],
+    "ingredients": [
+        "4 large onions, thinly sliced",
+        "2 tablespoons light brown sugar",
+        "1/2 cup butter",
+        "6 large Yukon Gold potatoes, scrubbed and sliced with peel",
+        "1 cup heavy cream",
+        "2 sprigs fresh rosemary, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amanda's Potatoes",
+    "url": "http://allrecipes.com/recipe/68368/amandas-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amandas-quinoa-salad.json b/serverless-fleets/data/input/inferencing/recipes/amandas-quinoa-salad.json
new file mode 100644
index 000000000..7580a884b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amandas-quinoa-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and fluff with a fork.",
+        "Stir mango salsa, green onions, cranberries, sunflower kernels, champagne vinegar, and French vinaigrette into the quinoa. Cover bowl with plastic wrap.",
+        "Refrigerate salad at least 4 hours before serving."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup quinoa",
+        "5 ounces mango salsa",
+        "1 bunch green onions, chopped (green parts only)",
+        "1/3 cup dried cranberries",
+        "1 1/2 ounces sunflower kernels",
+        "2 tablespoons champagne vinegar",
+        "1 tablespoon French vinaigrette (such as Briannas Home Style\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amanda's Quinoa Salad",
+    "url": "http://allrecipes.com/recipe/234451/amandas-quinoa-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amandas-sangria.json b/serverless-fleets/data/input/inferencing/recipes/amandas-sangria.json
new file mode 100644
index 000000000..d5ab876f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amandas-sangria.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large jar or pitcher combine wine and rum with sliced lemon, orange, lime, and strawberry. Push cloves into apples slices and add to mixture. Cover and refrigerate for at least 4 hours or overnight (the longer the better).",
+        "To serve,  pour a tall glass half-full of wine mixture. Fill the rest of the glass with soda and stir gently. Remove cloves from apple slices and garnish drinks by spooning some marinated fruit into glass."
+    ],
+    "ingredients": [
+        "1 (750 milliliter) bottle red wine",
+        "1/2 cup rum",
+        "1 lemon, sliced",
+        "1 orange, sliced in rounds",
+        "1 lime, sliced",
+        "1 pint strawberries, hulled and sliced",
+        "1 apple, cored and sliced",
+        "9 whole cloves",
+        "1 liter lemon-lime flavored carbonated beverage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amanda's Sangria",
+    "url": "http://allrecipes.com/recipe/19961/amandas-sangria/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaranth-and-feta-phyllo-triangles-51105060.json b/serverless-fleets/data/input/inferencing/recipes/amaranth-and-feta-phyllo-triangles-51105060.json
new file mode 100644
index 000000000..7cf982f10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaranth-and-feta-phyllo-triangles-51105060.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "1. Preheat the oven to 350\u00b0F.",
+        "2. In a large skillet, melt the butter. Pour off half of it and set aside. Add the leeks and garlic to the pan and cook over medium heat for 2 minutes. Add the amaranth, red pepper flakes, 2 generous pinches of salt, and 1/4 cup water. Cook over low heat for 3 minutes, or until the liquid has evaporated. Remove from the heat and transfer to a medium bowl. Add the feta and eggs and mix to combine.",
+        "3. Lay one of the sheets of phyllo dough on a smooth work surface. Cut the sheet in half so it becomes an 8 \u00d7 12-inch rectangle. Lightly brush the top surface of the rectangle with the reserved melted butter, then fold it in half so it becomes a double-layered 4 \u00d7 12-inch sheet with the buttered parts on the inside. Divide the amaranth into 8 equal portions (about 3 tablespoons each). Place one portion on the bottom left corner of the phyllo, 1 inch from the end. Fold the corner up over the filling into a triangle shape. Press down to seal. Continue to fold up the sheet as you would fold a flag. Press the end to seal. Brush the top of the triangle with melted butter and sprinkle with grated Parmesan, if desired. Transfer to a baking sheet. Repeat with the remaining phyllo sheets.",
+        "4. Bake for 20 minutes, or until the edges are golden brown. Serve warm or let cool and then freeze. To reheat, defrost on the baking sheet and then bake."
+    ],
+    "ingredients": [
+        "4 tablespoons (1/2 stick) unsalted butter",
+        "2 medium leeks, white and light green parts only, chopped",
+        "2 garlic cloves, chopped",
+        "4 ounces (2 cups packed) amaranth leaves, roughly chopped",
+        "1 to 1 1/2 teaspoons red pepper flakes, to taste",
+        "Salt",
+        "4 ounces feta cheese, crumbled (1 cup)",
+        "2 large eggs",
+        "4 (16 x 12-inch) sheets frozen phyllo dough, defrosted",
+        "1/4 cup freshly grated Parmesan cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Appetizer",
+        "Bake",
+        "Cocktail Party",
+        "Feta",
+        "Summer",
+        "Party",
+        "Phyllo/Puff Pastry Dough",
+        "Advance Prep Required",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Amaranth and Feta Phyllo Triangles",
+    "url": "http://www.epicurious.com/recipes/food/views/amaranth-and-feta-phyllo-triangles-51105060"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaranth-ginger-cookies.json b/serverless-fleets/data/input/inferencing/recipes/amaranth-ginger-cookies.json
new file mode 100644
index 000000000..02d0336b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaranth-ginger-cookies.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.",
+        "Bring water and amaranth to a boil in a small saucepan. Reduce heat to low, cover, and simmer until amaranth is tender and water has been absorbed, about 10 minutes. Remove saucepan from heat and cool amaranth to room temperature.",
+        "Whisk flour, baking powder, baking soda, and salt together in a bowl.",
+        "Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat 1 egg into creamed butter mixture until smoothly incorporated; repeat with second egg. Add amaranth, oats, ginger, and walnuts to creamed butter mixture and beat until mixed.",
+        "Stir flour mixture into creamed butter mixture until dough is just combined. Drop dough by the teaspoonful onto the prepared baking sheet.",
+        "Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Remove baking sheet from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup boiling water",
+        "1/4 cup amaranth",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup white sugar",
+        "1/2 cup butter, softened",
+        "2 eggs",
+        "1 cup quick-cooking oats",
+        "1 cup chopped crystallized ginger",
+        "1/2 cup finely chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaranth Ginger Cookies",
+    "url": "http://allrecipes.com/recipe/238465/amaranth-ginger-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaranth-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/amaranth-pancakes.json
new file mode 100644
index 000000000..d13c7a77d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaranth-pancakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat a griddle over medium heat.",
+        "Whisk rice flour, sorghum flour, amaranth, baking powder, and cinnamon together in a bowl. Stir almond milk, applesauce, and egg into flour mixture until batter is just combined.",
+        "Spray griddle with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "1/2 cup rice flour",
+        "1/2 cup sorghum flour",
+        "1/2 cup amaranth",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "1 cup almond milk",
+        "1/2 cup unsweetened applesauce",
+        "1 egg",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaranth Pancakes",
+    "url": "http://allrecipes.com/recipe/236213/amaranth-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaranth-walnut-cookies-with-brandy-366652.json b/serverless-fleets/data/input/inferencing/recipes/amaranth-walnut-cookies-with-brandy-366652.json
new file mode 100644
index 000000000..46ad9dddb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaranth-walnut-cookies-with-brandy-366652.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "1 Place the 4 ounces of walnuts and 2 tablespoons of the sugar in the bowl of a food processor fitted with the metal blade. Process until the mixture looks sandy and the nuts are finely ground, about 15 seconds.",
+        "2 Whisk together the white whole wheat flour, amaranth flour, and salt in a medium bowl. In a large bowl, beat the butter with an electric mixer at medium speed until smooth, about 30 seconds. Gradually add the remaining sugar and beat until fluffy and smooth, 1 to 2 minutes, scraping the sides with a rubber spatula as needed. Add the egg yolk, brandy, and vanilla and beat until well blended, about 30 seconds. Reduce the speed to low and beat in the nut mixture, then gradually add the flour mixture until it is just incorporated. Cover the bowl with plastic wrap and chill until the dough is firm, at least 3 hours or overnight.",
+        "3 Place a rack 1 notch below the center of the oven and preheat to 350\u00b0F. Line 2 large rimless baking sheets with parchment paper. Place the amaranth seeds in a small bowl.",
+        "4 Pinch off walnut-size pieces of the firm dough and roll them between your palms into smooth 1-inch balls. Roll each ball in amaranth seeds, gently pressing to adhere if needed, and place on the baking sheet, leaving 2 inches between pieces. Make an indentation with your thumb in the center of each ball, gently pressing it down about a third of its height, and then lightly press a walnut half into the center.",
+        "5 Bake, 1 sheet at a time, until the cookies just turn golden brown around the edges and firm up but still yield to gentle pressure, 17 to 18 minutes. Remove from the oven and carefully slide the parchment paper with the cookies onto a wire rack to cool. The cookies will crisp as they cool."
+    ],
+    "ingredients": [
+        "4 ounces toasted walnut pieces (about 1 slightly heaped cup)",
+        "1/2 cup sugar",
+        "3/4 cup white whole wheat flour (3 1/8 ounces)",
+        "1/4 cup amaranth flour (1 ounce)",
+        "1/4 teaspoon fine sea salt",
+        "7 tablespoons unsalted butter (3 1/2 ounces), softened",
+        "1 large egg yolk, at room temperature",
+        "1 tablespoon brandy",
+        "1 teaspoon vanilla extract",
+        "About 6 tablespoons amaranth seeds, for rolling (optional)",
+        "About 32 toasted walnut halves or pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Food Processor",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Cocktail Party",
+        "Easter",
+        "Hanukkah",
+        "Thanksgiving",
+        "Mother's Day",
+        "Walnut",
+        "Brandy",
+        "Family Reunion",
+        "Poker/Game Night",
+        "Shower",
+        "Potluck",
+        "Whole Wheat",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Amaranth-Walnut Cookies with Brandy",
+    "url": "http://www.epicurious.com/recipes/food/views/amaranth-walnut-cookies-with-brandy-366652"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretti-italian-cookies.json b/serverless-fleets/data/input/inferencing/recipes/amaretti-italian-cookies.json
new file mode 100644
index 000000000..ce68e7795
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretti-italian-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.",
+        "Mix chopped almonds, 2 cups white sugar, and cocoa powder together in a bowl; add eggs and almond extract and stir until batter is well mixed. Form teaspoonfuls of batter into small balls.",
+        "Place 1/4 cup sugar in a bowl and roll balls in the sugar. Press a finger into the center of each ball, making an indentation. Place 1 almond in each indentation. Arrange cookies 2 inches apart on the baking sheets.",
+        "Bake in the preheated oven until edges begin to crisp, about 15 minutes."
+    ],
+    "ingredients": [
+        "5 cups finely chopped roasted almonds",
+        "2 cups white sugar",
+        "1 1/2 teaspoons unsweetened cocoa powder",
+        "4 eggs",
+        "1 (1 ounce) bottle almond extract, or to taste",
+        "1/4 cup white sugar",
+        "45 whole almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretti Italian Cookies",
+    "url": "http://allrecipes.com/recipe/255740/amaretti-italian-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretti-tiramisu-357429.json b/serverless-fleets/data/input/inferencing/recipes/amaretti-tiramisu-357429.json
new file mode 100644
index 000000000..7d66aa134
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretti-tiramisu-357429.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Beat together yolks and 2 tablespoons sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.",
+        "Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 tablespoons sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.",
+        "Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.",
+        "Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours."
+    ],
+    "ingredients": [
+        "3 large eggs, separated",
+        "5 tablespoons sugar, divided",
+        "1/2 pound mascarpone (about 1 cup) at room temperature",
+        "Pinch of salt",
+        "1/2 cup chilled heavy cream",
+        "1 cup brewed espresso or very strong brewed coffee, cooled to room temperature",
+        "5 ounces amaretti (crisp Italian macaroons; 30 to 40, depending on size)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Coffee",
+        "Milk/Cream",
+        "Egg",
+        "Dessert",
+        "New Year's Eve",
+        "Chill",
+        "Potluck",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Amaretti Tiramisu",
+    "url": "http://www.epicurious.com/recipes/food/views/amaretti-tiramisu-357429"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretti.json b/serverless-fleets/data/input/inferencing/recipes/amaretti.json
new file mode 100644
index 000000000..bf4e9dc69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretti.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.",
+        "In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.",
+        "Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place."
+    ],
+    "ingredients": [
+        "3 cups blanched slivered almonds",
+        "1 1/2 cups white sugar",
+        "3 egg whites",
+        "1 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretti",
+    "url": "http://allrecipes.com/recipe/11517/amaretti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-almond-streusel-pumpkin-pie-236478.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-almond-streusel-pumpkin-pie-236478.json
new file mode 100644
index 000000000..1c9e07588
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-almond-streusel-pumpkin-pie-236478.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Replace 2 tablespoons cream with amaretto liqueur in Perfect Pumpkin Pie.",
+        "Mix cookie crumbs with almonds. Sprinkle over filling just before baking. Bake and cool pie as directed.",
+        "Can be made 8 hours ahead. Let stand at room temperature."
+    ],
+    "ingredients": [
+        "2 tablespoons amaretto liqueur",
+        "Perfect Pumpkin Pie",
+        "20 Amaretti di Saronno cookies (about 4 1/4 ounces), crumbled into pieces that are 1/2 inch or smaller",
+        "1/4 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Almond",
+        "Amaretto",
+        "Pumpkin",
+        "Fall",
+        "Chill"
+    ],
+    "title": "Amaretto-Almond Streusel Pumpkin Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/amaretto-almond-streusel-pumpkin-pie-236478"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-brownies.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-brownies.json
new file mode 100644
index 000000000..c8e817a6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-brownies.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan.",
+        "Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan.",
+        "Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely.",
+        "Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.",
+        "Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies."
+    ],
+    "ingredients": [
+        "1 1/2 cups chocolate syrup (such as Hershey's\u00ae)",
+        "1 cup all-purpose flour",
+        "1 cup white sugar",
+        "1/2 cup butter",
+        "4 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon salt",
+        "2 cups confectioners' sugar",
+        "1/2 cup butter",
+        "1/4 cup amaretto liqueur",
+        "3 drops almond extract",
+        "1 cup chocolate chips",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Brownies",
+    "url": "http://allrecipes.com/recipe/222789/amaretto-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-butter-balls.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-butter-balls.json
new file mode 100644
index 000000000..3f1bd5603
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-butter-balls.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, cream together the butter and 1/2 cup confectioners' sugar until smooth. Stir in the flour and salt until well blended, then mix in the amaretto liqueur. Fold in chopped almonds if desired.  Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in remaining 1/2 cup confectioners' sugar while still warm."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 cup confectioners' sugar",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1/4 cup amaretto liqueur",
+        "3/4 cup finely chopped almonds (optional)",
+        "1/2 cup confectioners' sugar for rolling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Butter Balls",
+    "url": "http://allrecipes.com/recipe/20382/amaretto-butter-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-by-morning.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-by-morning.json
new file mode 100644
index 000000000..c920db5bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-by-morning.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a blender, combine amaretto liqueur, frozen peaches and apple juice. Blend until smooth. Pour into a glass and serve immediately."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger amaretto liqueur",
+        "1 cup frozen sliced peaches",
+        "2 cups apple juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto By Morning",
+    "url": "http://allrecipes.com/recipe/108832/amaretto-by-morning/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-cake.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-cake.json
new file mode 100644
index 000000000..ad1c30370
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.",
+        "Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.",
+        "To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "4 eggs",
+        "1 (5.1 ounce) package instant vanilla pudding mix",
+        "2 tablespoons amaretto liqueur",
+        "1/2 cup water",
+        "1/2 cup vegetable oil",
+        "1/4 teaspoon almond extract",
+        "1/2 cup amaretto liqueur",
+        "1 cup sifted confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Cake",
+    "url": "http://allrecipes.com/recipe/7766/amaretto-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-cheesecake-i.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-cheesecake-i.json
new file mode 100644
index 000000000..aaec7dfa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-cheesecake-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.",
+        "In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt.  Mix until well blended.  On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.",
+        "Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled."
+    ],
+    "ingredients": [
+        "1 cup graham cracker crumbs",
+        "3 tablespoons white sugar",
+        "3 tablespoons butter",
+        "2 (8 ounce) packages cream cheese",
+        "1 1/4 cups white sugar",
+        "3 tablespoons cornstarch",
+        "1 (16 ounce) container sour cream",
+        "1 1/2 teaspoons vanilla extract",
+        "5 tablespoons amaretto liqueur",
+        "1/2 teaspoon salt",
+        "4 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Cheesecake I",
+    "url": "http://allrecipes.com/recipe/7549/amaretto-cheesecake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-cheesecake-ii.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-cheesecake-ii.json
new file mode 100644
index 000000000..e150b87f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-cheesecake-ii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.",
+        "In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.",
+        "To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan.  Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.",
+        "Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top."
+    ],
+    "ingredients": [
+        "4 (8 ounce) packages cream cheese",
+        "1 1/2 cups white sugar",
+        "2 tablespoons cornstarch",
+        "6 eggs",
+        "1 (16 ounce) container sour cream",
+        "1/2 cup melted butter",
+        "1 tablespoon vanilla extract",
+        "1 tablespoon orange extract",
+        "1 tablespoon lemon juice",
+        "1 tablespoon almond extract",
+        "2 fluid ounces amaretto liqueur",
+        "2 1/2 cups crushed macaroon cookies",
+        "2/3 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Cheesecake II",
+    "url": "http://allrecipes.com/recipe/7586/amaretto-cheesecake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-cheesecake-iii.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-cheesecake-iii.json
new file mode 100644
index 000000000..de8849bec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-cheesecake-iii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.",
+        "In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.",
+        "Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan."
+    ],
+    "ingredients": [
+        "2/3 cup graham cracker crumbs",
+        "3 tablespoons white sugar",
+        "5 tablespoons butter",
+        "2 (8 ounce) packages cream cheese",
+        "1/2 cup white sugar",
+        "1/2 teaspoon almond extract",
+        "1/4 teaspoon salt",
+        "2 eggs",
+        "3 tablespoons amaretto liqueur",
+        "1 (8 ounce) container sour cream",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon almond extract",
+        "1 tablespoon amaretto liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Cheesecake III",
+    "url": "http://allrecipes.com/recipe/25955/amaretto-cheesecake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-chicken.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-chicken.json
new file mode 100644
index 000000000..d312a0844
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt 1/4 cup of the butter in a large skillet over medium high heat. Brown chicken in butter quickly, and remove to a 9x13 inch baking dish.",
+        "Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this saute mixture over chicken breasts.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat the cream, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.",
+        "Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside."
+    ],
+    "ingredients": [
+        "1/2 cup butter, divided",
+        "4 skinless, boneless chicken breast halves",
+        "3 green onions, diced",
+        "1 pound fresh mushrooms, sliced",
+        "3 cloves garlic, crushed",
+        "1/2 teaspoon chopped fresh tarragon",
+        "1 cup heavy cream",
+        "1 cup shredded Gruyere cheese",
+        "1/2 cup amaretto liqueur",
+        "1/4 cup capers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Chicken",
+    "url": "http://allrecipes.com/recipe/22528/amaretto-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-chocolate-pudding-453.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-chocolate-pudding-453.json
new file mode 100644
index 000000000..fac7a67c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-chocolate-pudding-453.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)",
+        "Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl until stiff peaks form. Top chilled pudding with large dollop of whipped cream, then with raspberries and chocolate curls, if desired."
+    ],
+    "ingredients": [
+        "1 3/4-ounce box (cook and serve) chocolate pudding mix",
+        "2 ounces semisweet chocolate, finely chopped",
+        "1 1/2 cups plus 2 tablespoons milk",
+        "7 tablespoons amaretto liqueur",
+        "1/2 cup chilled whipping cream",
+        "1 tablespoon sugar",
+        "Raspberries (optional)",
+        "Chocolate curls (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chocolate",
+        "Dessert",
+        "Quick & Easy",
+        "Amaretto",
+        "Chill",
+        "Italy",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Amaretto Chocolate Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/amaretto-chocolate-pudding-453"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-coffee-200740.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-coffee-200740.json
new file mode 100644
index 000000000..5f3483e8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-coffee-200740.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In each of the four 8-ounce mugs combine 2 tablespoons of the amaretto, 1 tablespoon of the brandy, and 1 teaspoon of the sugar, divide the coffee, heated if necessary, among the mugs, and stir the drinks until the sugar is dissolved. Top each drink with a dollop of the whipped cream and sprinkle the whipped cream with the almonds."
+    ],
+    "ingredients": [
+        "1/2 cup amaretto",
+        "1/4 cup brandy",
+        "4 teaspoons sugar, or to taste",
+        "3 cups freshly brewed strong coffee",
+        "Lightly sweetened whipped cream to taste",
+        "Garnish: Lightly toasted sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Coffee",
+        "Liqueur",
+        "Alcoholic",
+        "Dessert",
+        "Almond",
+        "Brandy",
+        "Amaretto",
+        "Gourmet",
+        "Drink",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Amaretto Coffee",
+    "url": "http://www.epicurious.com/recipes/food/views/amaretto-coffee-200740"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-cranberry-kiss-240663.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-cranberry-kiss-240663.json
new file mode 100644
index 000000000..ce269f3c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-cranberry-kiss-240663.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. DO AHEAD: Can be prepared 1 day ahead. Keep refrigerated.",
+        "To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture, and clementine segments."
+    ],
+    "ingredients": [
+        "2 cups cranberry juice cocktail",
+        "1 cup vodka",
+        "1/2 cup amaretto",
+        "3 tablespoons fresh orange juice",
+        "Ice cubes",
+        "Clementines, peeled, separated into segments"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Vodka",
+        "Alcoholic",
+        "Christmas",
+        "Quick & Easy",
+        "Cocktail",
+        "Cranberry",
+        "Amaretto",
+        "Winter",
+        "Drink"
+    ],
+    "title": "Amaretto-Cranberry Kiss",
+    "url": "http://www.epicurious.com/recipes/food/views/amaretto-cranberry-kiss-240663"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-cream-cake.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-cream-cake.json
new file mode 100644
index 000000000..8aa69e231
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-cream-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.",
+        "In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.",
+        "Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.",
+        "Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.",
+        "To make Amaretto Cheese Frosting:  In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5312&h=2781&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4486888.jpg",
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "3  eggs",
+        "1 cup buttermilk",
+        "\u00bc cup amaretto liqueur",
+        "\u00bc cup vegetable oil",
+        "1 (15 ounce) can apricot halves, drained",
+        "\u2154 cup amaretto liqueur",
+        "2 (8 ounce) packages cream cheese",
+        "3 tablespoons amaretto liqueur",
+        "4 cups sifted confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Cream Cake",
+    "url": "http://allrecipes.com/recipe/8455/amaretto-cream-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-eggnog.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-eggnog.json
new file mode 100644
index 000000000..df6493a91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-eggnog.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Pour eggnog into a microwave-safe mug. Heat in the microwave until warmed through, 30 seconds to 1 minute. Stir in amaretto liqueur."
+    ],
+    "ingredients": [
+        "1 cup eggnog",
+        "1 (1.5 fluid ounce) jigger amaretto liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Eggnog",
+    "url": "http://allrecipes.com/recipe/255988/amaretto-eggnog/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-ice-cream-105562.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-ice-cream-105562.json
new file mode 100644
index 000000000..bea585d04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-ice-cream-105562.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into medium bowl. Chill until cold. Whisk in amaretto. Process in ice cream maker according to manufacturer\u2019s instructions. Fold in almonds. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)"
+    ],
+    "ingredients": [
+        "1 1/2 cups whipping cream",
+        "1 1/2 cups whole milk",
+        "6 large egg yolks",
+        "3/4 cup sugar",
+        "1 tablespoon light corn syrup",
+        "3 tablespoons amaretto",
+        "1/3 cup coarsely chopped toasted almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Dessert",
+        "Frozen Dessert",
+        "Almond",
+        "Amaretto",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Amaretto Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/amaretto-ice-cream-105562"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-ice-cream.json
new file mode 100644
index 000000000..3870dd306
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-ice-cream.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.",
+        "Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving."
+    ],
+    "ingredients": [
+        "2 cups heavy whipping cream",
+        "1 cup half-and-half",
+        "3/4 cup white sugar",
+        "5 tablespoons amaretto liqueur (such as Disaronno\u00ae)",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Ice Cream",
+    "url": "http://allrecipes.com/recipe/234811/amaretto-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-maple-cream-cheese-frosting.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-maple-cream-cheese-frosting.json
new file mode 100644
index 000000000..93d517b9f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-maple-cream-cheese-frosting.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix cream cheese and butter together in a bowl with an electric mixer fitted with paddle attachment until combined. Add confectioners' sugar, amaretto, maple syrup, and vanilla extract; beat until smooth."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, room temperature",
+        "1/2 cup unsalted butter, room temperature",
+        "2 1/2 cups confectioners' sugar",
+        "1/4 cup amaretto liqueur",
+        "1 tablespoon pure maple syrup",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto-Maple Cream Cheese Frosting",
+    "url": "http://allrecipes.com/recipe/245785/amaretto-maple-cream-cheese-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-mimosa-200645.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-mimosa-200645.json
new file mode 100644
index 000000000..bb6b75248
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-mimosa-200645.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In a pitcher stir together orange juice and liqueur. Fill each of 6 champagne flutes halfway with some juice mixture and top off with sparkling wine."
+    ],
+    "ingredients": [
+        "3 cups fresh orange juice, strained",
+        "1/4 cup almond-flavored liqueur such as Amaretto di Saronno, or to taste",
+        "A 750-ml. bottle chilled sparkling wine such as Freixenet"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Champagne",
+        "Alcoholic",
+        "Brunch",
+        "Cocktail Party",
+        "New Year's Day",
+        "Cocktail",
+        "Orange",
+        "Amaretto",
+        "Sparkling Wine",
+        "Shower",
+        "Party",
+        "Gourmet",
+        "Drink",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Amaretto Mimosa",
+    "url": "http://www.epicurious.com/recipes/food/views/amaretto-mimosa-200645"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-mousse-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-mousse-cheesecake.json
new file mode 100644
index 000000000..5775d6c00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-mousse-cheesecake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.",
+        "Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.",
+        "In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time."
+    ],
+    "ingredients": [
+        "2 cups graham cracker crumbs",
+        "1/2 cup butter, melted",
+        "1 (.25 ounce) package unflavored gelatin",
+        "1/2 cup water",
+        "3 (8 ounce) packages cream cheese",
+        "1 1/4 cups white sugar",
+        "1 (5 ounce) can evaporated milk",
+        "1 teaspoon lemon juice",
+        "1/3 cup amaretto liqueur",
+        "1 teaspoon vanilla extract",
+        "3/4 cup heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Mousse Cheesecake",
+    "url": "http://allrecipes.com/recipe/15414/amaretto-mousse-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-olive-oil-cake-395395.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-olive-oil-cake-395395.json
new file mode 100644
index 000000000..22cbb3ac2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-olive-oil-cake-395395.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Heat oven to 325\u00b0F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.",
+        "Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.",
+        "Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.",
+        "Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).",
+        "Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.",
+        "Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.",
+        "Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly. Pour batter into prepared pan, and smooth the top. Sprinkle the top evenly with remaining 2 tablespoons sugar.",
+        "Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.",
+        "If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack. Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.",
+        "Serve cake in wedges with berries on the side."
+    ],
+    "ingredients": [
+        "1 cup (4 1/2 ounces) blanched slivered almonds",
+        "1/4 cup matzoh cake meal (see Cooks' notes)",
+        "1/4 cup potato starch (see Cooks' notes)",
+        "3/4 cup plus 2 tablespoons sugar, divided",
+        "1/4 teaspoon salt plus more for beating whites",
+        "5 large egg yolks",
+        "1/2 cup extra-virgin olive oil plus more for pan",
+        "3 tablespoons Amaretto liqueur",
+        "4 large egg whites at room temperature",
+        "Fresh raspberries for serving",
+        "Special equipment: A 9-inch round cake pan (2 inches deep) or 9-inch springform pan; parchment paper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Liqueur",
+        "Egg",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Passover",
+        "Raspberry",
+        "Tree Nut",
+        "Almond",
+        "Spirit",
+        "Amaretto",
+        "Kosher for Passover",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Amaretto Olive Oil Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/amaretto-olive-oil-cake-395395"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-roasted-chicken.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-roasted-chicken.json
new file mode 100644
index 000000000..27d7eee93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-roasted-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place the chicken in a baking pan, and rub with 2 tablespoons butter. Place remaining butter and 1/2 the lemon in the chicken cavity. Squeeze juice from remaining lemon half over chicken. Distribute squeezed lemon half and both halves of the garlic head in the pan around the chicken. Pour 1/4 cup amaretto over chicken.",
+        "Bake chicken 1 hour and 25 minutes in the preheated oven, or until juices run clear.",
+        "Remove chicken from pan, and set aside. Squeeze juice from the lemon half inside chicken into the pan juices. Mash the garlic. Discard lemon rids and garlic pulp. Pour remaining amaretto into the pan, and mix to make a gravy. Serve chicken with the gravy."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F554901.jpg",
+    "ingredients": [
+        "1 (4 pound) whole chicken",
+        "\u00bc cup butter",
+        "1 large lemon, halved",
+        "1 head garlic, halved",
+        "\u00bd cup amaretto liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Roasted Chicken",
+    "url": "http://allrecipes.com/recipe/44388/amaretto-roasted-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-sauce-for-carrots.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-sauce-for-carrots.json
new file mode 100644
index 000000000..e8b0dbe51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-sauce-for-carrots.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium heat; stir brown sugar and amaretto into melted butter. Cook and stir butter mixture until sugar dissolves completely and mixture comes to a boil, about 10 minutes."
+    ],
+    "ingredients": [
+        "1/2 pound butter",
+        "2 cups brown sugar",
+        "1 cup amaretto liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Sauce for Carrots",
+    "url": "http://allrecipes.com/recipe/231137/amaretto-sauce-for-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-shrimp-almandine.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-shrimp-almandine.json
new file mode 100644
index 000000000..1a723e181
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-shrimp-almandine.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside.",
+        "Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce.",
+        "Return the shrimp and pasta to the skillet, and toss together until heated through."
+    ],
+    "ingredients": [
+        "1 pound angel hair pasta",
+        "1 cup all-purpose flour",
+        "salt",
+        "1 pound medium shrimp - peeled and deveined",
+        "1/2 cup butter",
+        "1 cup honey",
+        "1/2 cup sliced almonds",
+        "1/2 cup amaretto liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Shrimp Almandine",
+    "url": "http://allrecipes.com/recipe/38334/amaretto-shrimp-almandine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-sour-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-sour-cocktail.json
new file mode 100644
index 000000000..1e62c657e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-sour-cocktail.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine amaretto and lemon juice in a cocktail shaker. Add ice and shake until chilled. Strain into chilled sour glass.",
+        "Garnish with a slice of orange."
+    ],
+    "ingredients": [
+        "1 1/2 fluid ounces amaretto",
+        "3/4 fluid ounce lemon juice",
+        "1 cup ice",
+        "1 orange slice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Sour Cocktail",
+    "url": "http://allrecipes.com/recipe/222552/amaretto-sour-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto-sweet-and-sour.json b/serverless-fleets/data/input/inferencing/recipes/amaretto-sweet-and-sour.json
new file mode 100644
index 000000000..0c426a7bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto-sweet-and-sour.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Fill a glass with ice, and pour in the amaretto, orange juice, and sweet and sour mix. Stir together and serve."
+    ],
+    "ingredients": [
+        "1 1/2 fluid ounces amaretto liqueur",
+        "2 fluid ounces orange juice",
+        "2 fluid ounces sweet and sour mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto Sweet and Sour",
+    "url": "http://allrecipes.com/recipe/167332/amaretto-sweet-and-sour/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaretto.json b/serverless-fleets/data/input/inferencing/recipes/amaretto.json
new file mode 100644
index 000000000..be773c2c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaretto.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.",
+        "Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1 cup white sugar",
+        "1/2 cup brown sugar",
+        "2 cups vodka",
+        "2 tablespoons almond extract",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amaretto",
+    "url": "http://allrecipes.com/recipe/17770/amaretto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amariette-cookies.json b/serverless-fleets/data/input/inferencing/recipes/amariette-cookies.json
new file mode 100644
index 000000000..28d7f9cec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amariette-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.",
+        "Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown."
+    ],
+    "ingredients": [
+        "7 egg whites",
+        "2 1/2 cups white sugar",
+        "2 pounds ground almonds",
+        "2 tablespoons almond extract",
+        "1 cup chopped almonds",
+        "1/3 cup granulated sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amariette Cookies",
+    "url": "http://allrecipes.com/recipe/11156/amariette-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amarillo-ceviche-mixto-360170.json b/serverless-fleets/data/input/inferencing/recipes/amarillo-ceviche-mixto-360170.json
new file mode 100644
index 000000000..88e966e2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amarillo-ceviche-mixto-360170.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Place all the sauce ingredients in a blender or food processor and pur\u00e9e until smooth. In a nonreactive bowl, mix together the sauce, shrimp, octopus, scallops, tomato, bell pepper, chives, and green onions. Cover and refrigerate for 1 hour. Before serving, garnish with the chopped cilantro."
+    ],
+    "ingredients": [
+        "1/3 cup freshly squeezed lime juice",
+        "1/3 cup freshly squeezed lemon juice",
+        "1 tablespoon aji amarillo paste (see Note)",
+        "1 tablespoon ground turmeric",
+        "1/4 cup clam juice",
+        "1 tablespoon grated fresh ginger",
+        "Pinch of salt",
+        "1/2 pound shrimp, peeled, deveined, and blanched",
+        "1/2 pound octopus, cooked and sliced crosswise into 1/8-inch slices",
+        "1/2 pound saut\u00e9ed bay scallops",
+        "1 yellow tomato, seeded and diced",
+        "1 small yellow bell pepper, seeded and diced",
+        "1 tablespoon chopped fresh chives",
+        "2 tablespoons sliced green onions",
+        "1 tablespoon coarsely chopped fresh cilantro for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Citrus",
+        "Fish",
+        "Fruit",
+        "Shellfish",
+        "Appetizer",
+        "Marinate",
+        "Cocktail Party",
+        "Dinner",
+        "Lemon",
+        "Lime",
+        "Seafood",
+        "Octopus",
+        "Scallop",
+        "Shrimp",
+        "Chill",
+        "Cilantro",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Amarillo Ceviche Mixto",
+    "url": "http://www.epicurious.com/recipes/food/views/amarillo-ceviche-mixto-360170"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amarillo-cheese-fries.json b/serverless-fleets/data/input/inferencing/recipes/amarillo-cheese-fries.json
new file mode 100644
index 000000000..ea3aad43a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amarillo-cheese-fries.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Slice potatoes in wide rectangular slices about 1/4-inch thick and 3/4-inch wide, yielding 12 to 15 slices per potato. Keep potatoes in cold ice-water bath until ready to fry.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Dry potato slices on paper towels.",
+        "Fry potatoes in hot oil for 1 minute; remove from oil, drain, and set aside to cool for about 10 minutes. Return potatoes to oil and fry until golden brown, about 5 minutes more. Again, remove from oil and drain briefly on paper towels.",
+        "Spread potatoes onto a baking sheet; top with Cheddar cheese, Monterey Jack cheese, and bacon.",
+        "Heat the fries under the broiler until the cheese melts, 3 to 5 minutes. Top with jalapeno peppers to serve with ranch for dipping."
+    ],
+    "ingredients": [
+        "3 whole russet potatoes",
+        "4 cups vegetable oil, or as needed",
+        "1 cup shredded Cheddar cheese",
+        "1 cup shredded Monterey Jack cheese",
+        "3 slices cooked bacon, chopped",
+        "12 slices pickled jalapeno pepper, or to taste",
+        "1/3 cup ranch dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amarillo Cheese Fries",
+    "url": "http://allrecipes.com/recipe/228500/amarillo-cheese-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amaro-spiked-mocha-with-caramelized-brioche.json b/serverless-fleets/data/input/inferencing/recipes/amaro-spiked-mocha-with-caramelized-brioche.json
new file mode 100644
index 000000000..b2dd91485
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amaro-spiked-mocha-with-caramelized-brioche.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Heat butter in a small skillet, preferably nonstick, over medium-low until it begins to foam. Add brioche and cook, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to paper towels and let drain.",
+        "Wipe out skillet and sprinkle with sugar and salt; set over medium heat. Cook (undisturbed) until edges of sugar begin to melt, about 1 minute. Stir sugar, bringing edges in toward the center to prevent burned spots, and continue cooking until all sugar is melted and turns amber color, about 4 minutes. Add brioche and quickly turn to coat all sides in caramel, about 30 seconds. Transfer to a parchment-lined rimmed baking sheet and let cool.",
+        "Combine milk and cream in a 2-cup measuring glass. Pour 1/4 cup milk mixture into a small saucepan and add bittersweet chocolate and milk chocolate. Heat over medium-low, stirring occasionally, until chocolate is melted, about 2 minutes. Reserve remaining milk mixture.",
+        "Meanwhile, whisk cornstarch and 2 Tbsp. cocoa powder in a small bowl. Whisk in 1/4 cup reserved milk mixture, then whisk in remaining milk mixture.",
+        "When chocolate is melted, add cocoa mixture, espresso, sugar, and salt and cook, stirring often, until liquid begins to boil and thicken, about 4 minutes. Remove from heat and add amaro.",
+        "Divide mocha among mugs. Top with whipped cream and dust with cocoa powder. Serve with caramelized brioche."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter",
+        "1 slice brioche or Pullman bread, cut crosswise into 3/4-inch square strips",
+        "1/4 cup raw sugar",
+        "1 pinch kosher salt",
+        "1 cup whole milk",
+        "2 tablespoons heavy cream",
+        "1 1/2 ounces bittersweet chocolate (at least 70% cacao), finely chopped",
+        "1 1/2 ounces milk chocolate, finely chopped",
+        "1 tablespoon cornstarch",
+        "2 tablespoons unsweetened cocoa powder, plus more for serving",
+        "1 single shot espresso (about 1 ounce)",
+        "1 tablespoon sugar",
+        "1 pinch kosher salt",
+        "1 1/2 ounces amaro (preferably Nonino)",
+        "Whipped cream (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bitters",
+        "Chocolate",
+        "Milk/Cream",
+        "Coffee",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Amaro-Spiked Mocha With Caramelized Brioche",
+    "url": "http://www.epicurious.com/recipes/food/views/amaro-spiked-mocha-with-caramelized-brioche"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amateurs-light-breeze-chicken-chili.json b/serverless-fleets/data/input/inferencing/recipes/amateurs-light-breeze-chicken-chili.json
new file mode 100644
index 000000000..9300c6893
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amateurs-light-breeze-chicken-chili.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste."
+    ],
+    "ingredients": [
+        "2 (10 ounce) cans chunk chicken, undrained",
+        "2 (16 ounce) cans chili beans, drained",
+        "3 (14.5 ounce) cans Mexican-style stewed tomatoes",
+        "1 (12 ounce) jar sliced jalapeno peppers",
+        "1 large onion, chopped",
+        "2 large green bell peppers, seeded and chopped",
+        "1 1/2 tablespoons chili powder",
+        "2 tablespoons ground cumin",
+        "10 cups water, or as needed",
+        "1 (14.5 ounce) can chicken broth",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amateur's Light Breeze Chicken Chili",
+    "url": "http://allrecipes.com/recipe/26355/amateurs-light-breeze-chicken-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amatriciana.json b/serverless-fleets/data/input/inferencing/recipes/amatriciana.json
new file mode 100644
index 000000000..04f3e74aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amatriciana.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes.  Drain all but 2 tablespoons of drippings from the pan.",
+        "Add onions, and cook over medium heat about 3 minutes.  Stir in garlic and red pepper flakes; cook 30 seconds.  Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.",
+        "Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.",
+        "Stir basil into the sauce, and then toss with cooked pasta.  Serve with grated Parmesan cheese."
+    ],
+    "ingredients": [
+        "4 slices bacon, diced",
+        "1/2 cup chopped onion",
+        "1 teaspoon minced garlic",
+        "1/4 teaspoon crushed red pepper flakes",
+        "2 (14.5 ounce) cans stewed tomatoes",
+        "1 pound linguine pasta, uncooked",
+        "1 tablespoon chopped fresh basil",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amatriciana",
+    "url": "http://allrecipes.com/recipe/11704/amatriciana/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amayas-migas.json b/serverless-fleets/data/input/inferencing/recipes/amayas-migas.json
new file mode 100644
index 000000000..c15a1bb69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amayas-migas.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet over medium heat and saut\u00e9 the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "2 cups dime-sized tortilla pieces or crushed tortilla chips",
+        "1/2 cup chopped tomato",
+        "2/3 cup chopped onion",
+        "1 jalape\u00f1o chile, stemmed, seeded, and chopped",
+        "2 eggs",
+        "1/2 cup cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Dinner",
+        "Egg",
+        "Tortillas",
+        "Jalape\u00f1o",
+        "Cheddar",
+        "Tomato"
+    ],
+    "title": "Amaya\u2019s Migas",
+    "url": "http://www.epicurious.com/recipes/food/views/amayas-migas"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazin-raisin-cake.json b/serverless-fleets/data/input/inferencing/recipes/amazin-raisin-cake.json
new file mode 100644
index 000000000..80d253f6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazin-raisin-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.",
+        "In large bowl with mixer at low speed, beat together flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves, scraping bowl frequently, for 2 minutes. Batter will be thick. Sir in the chopped apples, raisins and walnuts.",
+        "Spread batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove and cool on wire racks.",
+        "In a large bowl, whip the cream and confectioners' sugar until stiff peaks form. Fill and frost the cake."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 cups white sugar",
+        "1 cup mayonnaise",
+        "1/3 cup milk",
+        "2 eggs",
+        "2 teaspoons baking soda",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground cloves",
+        "3 cups apple - peeled, cored, and chopped",
+        "1 cup raisins",
+        "1 cup coarsely chopped walnuts",
+        "2 cups heavy cream",
+        "1/2 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazin' Raisin Cake",
+    "url": "http://allrecipes.com/recipe/19115/amazin-raisin-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-all-purpose-marinade.json b/serverless-fleets/data/input/inferencing/recipes/amazing-all-purpose-marinade.json
new file mode 100644
index 000000000..b1cce08bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-all-purpose-marinade.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, blend the vinegar, orange juice, pineapple juice, olive oil, pepper, garlic powder, green onion, hot pepper sauce, and thyme.",
+        "Place meat or fish in a shall glass dish or bowl, pierce with a fork on top a few times, and pour 1/2 of the marinade over it. Turn over and repeat. Marinate for at least 1 hour, up to 24 hours for the most flavor."
+    ],
+    "ingredients": [
+        "1/2 cup balsamic vinegar",
+        "1 cup orange juice",
+        "1 cup pineapple juice",
+        "1/4 cup olive oil",
+        "2 teaspoons ground black pepper",
+        "1 1/2 tablespoons garlic powder",
+        "1/4 cup finely chopped green onions",
+        "hot pepper sauce to taste",
+        "1 tablespoon chopped fresh thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing All-Purpose Marinade",
+    "url": "http://allrecipes.com/recipe/25422/amazing-all-purpose-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-almond-chicken-casserole.json b/serverless-fleets/data/input/inferencing/recipes/amazing-almond-chicken-casserole.json
new file mode 100644
index 000000000..a830ef74f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-almond-chicken-casserole.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large pan over medium heat, stir together cream of chicken soup and water (or broth). Stir in chicken, chestnuts, lemon juice, and mayonnaise. Stir in celery, onion, salt, and rice. Combine well, then pour into a casserole dish.",
+        "Melt butter in a skillet over medium heat. Pour in crushed crackers, and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top.",
+        "Bake in preheated oven until cheese is melted, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 (10.5 ounce) can condensed cream of chicken soup",
+        "1 (10.5 ounce) can chicken broth",
+        "4 cups cooked diced chicken",
+        "2 cups water chestnuts, drained (optional)",
+        "2 teaspoons lemon juice",
+        "1 1/2 cups mayonnaise",
+        "2 cups chopped celery",
+        "1 small onion, chopped",
+        "2 teaspoons salt",
+        "2 cups cooked rice",
+        "1/2 cup butter",
+        "1 1/2 cups crushed buttery round crackers",
+        "1 cup sliced almonds",
+        "1 cup shredded Colby cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Almond Chicken Casserole",
+    "url": "http://allrecipes.com/recipe/88590/amazing-almond-chicken-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-almond-flour-pancakes-gluten.json b/serverless-fleets/data/input/inferencing/recipes/amazing-almond-flour-pancakes-gluten.json
new file mode 100644
index 000000000..c0109a47c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-almond-flour-pancakes-gluten.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).",
+        "Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.",
+        "Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "1 cup almond flour",
+        "1 tablespoon chocolate chips (such as Enjoy Life\u00ae), or more to taste (optional)",
+        "1/2 teaspoon baking soda",
+        "1 pinch salt",
+        "1 pinch ground cinnamon, or to taste (optional)",
+        "1 egg",
+        "1 egg white",
+        "1 tablespoon honey",
+        "2 teaspoons vanilla extract",
+        "1/4 cup water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly)",
+    "url": "http://allrecipes.com/recipe/241527/amazing-almond-flour-pancakes-gluten/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-and-easy-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/amazing-and-easy-chicken-wings.json
new file mode 100644
index 000000000..f7d7c4ce9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-and-easy-chicken-wings.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix brown sugar, mustard, and soy sauce together in a bowl. Measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate.",
+        "Place wings in a large resealable bag. Pour remaining marinade over wings, coating well. Seal and marinate wings at least 2 hours and up to overnight.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Remove chicken wings from resealable bag and transfer to a baking sheet. Discard marinade.",
+        "Bake in the preheated oven for 30 minutes. Baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes, until chicken is no longer pink in the center, about 30 more minutes."
+    ],
+    "ingredients": [
+        "2 cups brown sugar",
+        "1 cup yellow mustard",
+        "1/4 cup soy sauce",
+        "5 pounds chicken wings, cut into thirds and tips discarded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing and Easy Chicken Wings",
+    "url": "http://allrecipes.com/recipe/230873/amazing-and-easy-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-apple-butter.json b/serverless-fleets/data/input/inferencing/recipes/amazing-apple-butter.json
new file mode 100644
index 000000000..172ad65e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-apple-butter.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.",
+        "Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.",
+        "Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.",
+        "Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.",
+        "Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "10 pounds apples, quartered",
+        "4 cups unsweetened apple juice",
+        "1 cup white sugar",
+        "1 tablespoon apple cider vinegar",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon ground allspice",
+        "6 half-pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Apple Butter",
+    "url": "http://allrecipes.com/recipe/229892/amazing-apple-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-apple-cake.json b/serverless-fleets/data/input/inferencing/recipes/amazing-apple-cake.json
new file mode 100644
index 000000000..662d06f07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-apple-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.",
+        "Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool."
+    ],
+    "ingredients": [
+        "1 1/4 cups white sugar",
+        "2 cups all-purpose flour",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons baking soda",
+        "2 eggs",
+        "1/2 cup vegetable oil",
+        "2 teaspoons vanilla extract",
+        "1 cup chopped walnuts",
+        "5 1/2 cups chopped apples"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Apple Cake",
+    "url": "http://allrecipes.com/recipe/14984/amazing-apple-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-apple-crostata.json b/serverless-fleets/data/input/inferencing/recipes/amazing-apple-crostata.json
new file mode 100644
index 000000000..e0a49f178
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-apple-crostata.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mix flour, 2 tablespoons sugar, and salt together with an electric mixer until combined. Mix in butter until mixture resembles coarse meal. Add ice water, 2 teaspoons at a time, while the mixer is running until dough just holds together. Test dough by pinching a small amount between your fingers; if it is crumbly, add a 1 teaspoon more ice water at a time.",
+        "Wrap dough in plastic wrap and chill until slightly firm, 20 to 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Squeeze 1/2 the lemon over the apple slices to keep from browning.",
+        "Place a large piece of parchment paper on a flat work surface. Roll dough into a round 12 to 16 inches in diameter, 1/4 to 1/2-inch thick. Arrange apple slices in 2 layers on the dough, leaving a 1 1/2 to 2-inch border all around. Fold up the border, pleating the edge to make it fit; leave most of the apples uncovered.",
+        "Combine 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over apples. Squeeze remaining 1/2 lemon over apples. Sprinkle 2 teaspoons sugar over crust. Transfer parchment paper to a baking sheet.",
+        "Bake in the preheated oven until crust is golden brown, 50 to 60 minutes."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 3/4 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "1 teaspoon salt",
+        "3/4 cup chilled unsalted butter, cut into small pieces",
+        "2 tablespoons ice water, or more if needed",
+        "Filling:",
+        "1 lemon, halved",
+        "6 small Gala apples, peeled and thinly sliced",
+        "1/2 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "2 teaspoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Apple Crostata",
+    "url": "http://allrecipes.com/recipe/246843/amazing-apple-crostata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-artichoke-and-spinach-dip.json b/serverless-fleets/data/input/inferencing/recipes/amazing-artichoke-and-spinach-dip.json
new file mode 100644
index 000000000..ca07acb77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-artichoke-and-spinach-dip.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.",
+        "Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (6 ounce) jar marinated artichoke hearts, drained and chopped",
+        "1 small onion, finely chopped",
+        "1 cup creamy salad dressing, e.g. Miracle Whip \u2122",
+        "1 cup mayonnaise",
+        "1/2 cup sour cream",
+        "1/2 cup shredded Swiss cheese",
+        "1/2 cup shredded mozzarella cheese",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 cup grated Romano cheese",
+        "1 teaspoon garlic powder",
+        "salt and pepper to taste",
+        "1 (10 ounce) box frozen chopped spinach, thawed and drained",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Artichoke and Spinach Dip",
+    "url": "http://allrecipes.com/recipe/60229/amazing-artichoke-and-spinach-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-asian-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/amazing-asian-chicken-salad.json
new file mode 100644
index 000000000..de2359313
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-asian-chicken-salad.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.",
+        "Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.",
+        "Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.",
+        "To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat."
+    ],
+    "ingredients": [
+        "1/4 cup rice vinegar",
+        "1/4 cup sesame oil",
+        "3 green onions, chopped",
+        "2 cloves garlic, minced",
+        "2 tablespoons white sugar",
+        "2 tablespoons ground ginger",
+        "2 tablespoons soy sauce",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon ground coriander",
+        "2 teaspoons prepared yellow mustard",
+        "4 skinless, boneless chicken breast halves",
+        "1/4 medium head shredded green cabbage",
+        "1/4 medium head shredded red cabbage",
+        "2 large carrots, shredded",
+        "3 green onions, chopped",
+        "1/2 bunch cilantro, coarsely chopped leaves",
+        "1/2 cup slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Asian Chicken Salad",
+    "url": "http://allrecipes.com/recipe/172790/amazing-asian-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-asparagus.json b/serverless-fleets/data/input/inferencing/recipes/amazing-asparagus.json
new file mode 100644
index 000000000..88309b3a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-asparagus.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Layer asparagus in the bottom of a medium baking dish. Top with water chestnuts, peas and cream of mushroom soup. Sprinkle with Cheddar cheese.",
+        "Melt butter in a medium skillet over medium heat. Slice bread into 1/4 to 1/2 inch strips, and place in the butter. When butter has been absorbed, layer bread in the baking dish on top of the Cheddar cheese. Sprinkle with Parmesan cheese.",
+        "Bake in the preheated oven 35 minutes, or until bubbly and golden brown."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can asparagus, drained",
+        "1 (8 ounce) can sliced water chestnuts, drained",
+        "1 (15 ounce) can baby peas, drained",
+        "1 (10.75 ounce) can  condensed cream of mushroom soup",
+        "2 cups shredded Cheddar cheese",
+        "1 cup butter",
+        "1 (1 pound) loaf white bread, crusts trimmed",
+        "1 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Asparagus",
+    "url": "http://allrecipes.com/recipe/31471/amazing-asparagus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-bacon-wrapped-jalapeno-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/amazing-bacon-wrapped-jalapeno-shrimp.json
new file mode 100644
index 000000000..8a61eb96e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-bacon-wrapped-jalapeno-shrimp.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.",
+        "Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving."
+    ],
+    "ingredients": [
+        "1 quart vegetable oil for frying",
+        "32 peeled and deveined medium shrimp, tail-on",
+        "1 (4 ounce) can pickled jalapeno peppers, cut into slivers",
+        "16 slices bacon, cut in half",
+        "32 toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Bacon-Wrapped Jalapeno Shrimp",
+    "url": "http://allrecipes.com/recipe/214880/amazing-bacon-wrapped-jalapeno-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-banana-sorbet.json b/serverless-fleets/data/input/inferencing/recipes/amazing-banana-sorbet.json
new file mode 100644
index 000000000..1639db04c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-banana-sorbet.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small saucepan, stir together sugar and water.  Bring to a boil, then remove from heat and allow to cool.",
+        "When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.",
+        "Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/203425.jpg",
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup water",
+        "1 cup mashed banana"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Banana Sorbet",
+    "url": "http://allrecipes.com/recipe/37672/amazing-banana-sorbet/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-blueberry-rhubarb-pie.json b/serverless-fleets/data/input/inferencing/recipes/amazing-blueberry-rhubarb-pie.json
new file mode 100644
index 000000000..5b2b944d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-blueberry-rhubarb-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.",
+        "Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.",
+        "Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours."
+    ],
+    "ingredients": [
+        "1/4 cup white sugar",
+        "1/4 cup light brown sugar",
+        "1/4 cup quick-cooking tapioca",
+        "1/4 teaspoon salt",
+        "3 cups diced rhubarb",
+        "3 cups fresh blueberries",
+        "1 pastry for a 9-inch double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Blueberry Rhubarb Pie",
+    "url": "http://allrecipes.com/recipe/237514/amazing-blueberry-rhubarb-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-brown-rice-salad.json b/serverless-fleets/data/input/inferencing/recipes/amazing-brown-rice-salad.json
new file mode 100644
index 000000000..d6a0b3da3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-brown-rice-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.",
+        "Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup brown rice",
+        "1/4 cup diced red onion",
+        "1/2 cup diced celery",
+        "1/4 cup dried cranberries",
+        "1/2 cup balsamic vinaigrette salad dressing",
+        "1 tablespoon sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Brown Rice Salad",
+    "url": "http://allrecipes.com/recipe/64368/amazing-brown-rice-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-brussels-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/amazing-brussels-sprouts.json
new file mode 100644
index 000000000..2edb78c15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-brussels-sprouts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.",
+        "Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup low-sodium teriyaki sauce",
+        "1 tablespoon sesame oil",
+        "1 teaspoon smoked paprika",
+        "1 teaspoon garlic powder",
+        "1 tablespoon olive oil",
+        "2 cloves garlic, minced",
+        "10 Brussels sprouts, halved",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Brussels Sprouts",
+    "url": "http://allrecipes.com/recipe/235092/amazing-brussels-sprouts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-buffalo-dip.json b/serverless-fleets/data/input/inferencing/recipes/amazing-buffalo-dip.json
new file mode 100644
index 000000000..b2308a698
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-buffalo-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir chicken, cream cheese, blue cheese dressing, hot pepper sauce, crumbled blue cheese, and ranch dressing together in a slow cooker.",
+        "Cook in the slow cooker on High until heated through, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 cups diced cooked chicken",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup blue cheese salad dressing",
+        "1/2 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1/2 cup crumbled blue cheese",
+        "1/4 cup ranch dressing, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Buffalo Dip",
+    "url": "http://allrecipes.com/recipe/236200/amazing-buffalo-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-butternut-squash.json b/serverless-fleets/data/input/inferencing/recipes/amazing-butternut-squash.json
new file mode 100644
index 000000000..0eba1732d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-butternut-squash.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.",
+        "In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.",
+        "In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.",
+        "Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown."
+    ],
+    "ingredients": [
+        "1 butternut squash- peeled, seeded and cubed",
+        "1/2 cup mayonnaise",
+        "1/2 cup finely chopped onion",
+        "1 egg, lightly beaten",
+        "1 teaspoon brown sugar",
+        "salt and pepper to taste",
+        "1/4 cup crushed saltine crackers",
+        "2 tablespoons grated Parmesan cheese",
+        "1 tablespoon butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Butternut Squash",
+    "url": "http://allrecipes.com/recipe/21209/amazing-butternut-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-calavacita-and-pork.json b/serverless-fleets/data/input/inferencing/recipes/amazing-calavacita-and-pork.json
new file mode 100644
index 000000000..9f1fa0345
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-calavacita-and-pork.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet, and stir in the pork meat. Cook until evenly brown.",
+        "Mix zucchini, onion, and Worcestershire sauce into the skillet with the pork. Season with salt and pepper. Pour in enough water to cover ingredients, and continue cooking 15 minutes over medium-high heat. Mix in corn 5 minutes before end of cook time. Serve with tortillas."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F995585.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 pounds boneless pork roast, cubed",
+        "5 medium zucchini, cubed",
+        "1  onion, diced",
+        "2 tablespoons Worcestershire sauce",
+        "salt and pepper to taste",
+        "2 cups water, or as needed",
+        "1 (11 ounce) can whole kernel corn, drained",
+        "8 (10 inch) flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Calavacita and Pork",
+    "url": "http://allrecipes.com/recipe/77253/amazing-calavacita-and-pork/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-chicken.json b/serverless-fleets/data/input/inferencing/recipes/amazing-chicken.json
new file mode 100644
index 000000000..dbfdad59a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-chicken.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.",
+        "Season chicken breasts. Coat chicken on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.",
+        "Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle and the juices run clear."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "salt and pepper to taste",
+        "1/2 cup mayonnaise",
+        "2 cups Italian seasoned bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Chicken",
+    "url": "http://allrecipes.com/recipe/55872/amazing-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-chocolate-beet-cake.json b/serverless-fleets/data/input/inferencing/recipes/amazing-chocolate-beet-cake.json
new file mode 100644
index 000000000..27b4f6f86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-chocolate-beet-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.",
+        "Blend beets and reserved liquid in a blender until smooth.",
+        "Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.",
+        "Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.",
+        "Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can sliced beets, drained with 1/2 cup liquid reserved",
+        "1 1/2 cups white sugar",
+        "3 eggs",
+        "1/2 cup olive oil",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "3/4 cup unsweetened cocoa powder",
+        "1 1/2 teaspoons baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Chocolate Beet Cake",
+    "url": "http://allrecipes.com/recipe/241406/amazing-chocolate-beet-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-chocolate-quinoa-cake.json b/serverless-fleets/data/input/inferencing/recipes/amazing-chocolate-quinoa-cake.json
new file mode 100644
index 000000000..06af3ae59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-chocolate-quinoa-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.",
+        "Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.",
+        "Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups cold cooked quinoa",
+        "3/4 cup melted butter",
+        "4 eggs",
+        "1/3 cup milk",
+        "1 1/2 teaspoons vanilla extract",
+        "1 1/4 cups white sugar",
+        "1 cup cocoa powder",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chocolate chips",
+        "1/2 cup chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Chocolate Quinoa Cake!",
+    "url": "http://allrecipes.com/recipe/237710/amazing-chocolate-quinoa-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-chocolate-zucchini-bread.json b/serverless-fleets/data/input/inferencing/recipes/amazing-chocolate-zucchini-bread.json
new file mode 100644
index 000000000..9039711db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-chocolate-zucchini-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg.",
+        "Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "3/4 cup margarine",
+        "2 cups white sugar",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1/2 cup unsweetened cocoa powder",
+        "2 1/2 teaspoons baking powder",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1/2 cup milk",
+        "2 cups shredded zucchini"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Chocolate Zucchini Bread",
+    "url": "http://allrecipes.com/recipe/232246/amazing-chocolate-zucchini-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-cocktail-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amazing-cocktail-sauce.json
new file mode 100644
index 000000000..3e226a8de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-cocktail-sauce.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine the ketchup, lemon juice, chile sauce, horseradish, and hot sauce in a small bowl; whisk until smooth."
+    ],
+    "ingredients": [
+        "1/3 cup ketchup",
+        "1 tablespoon freshly squeezed lemon juice",
+        "2 tablespoons chile-garlic sauce (such as Sriracha)",
+        "1 tablespoon horseradish",
+        "3/4 teaspoon hot sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Cocktail Sauce",
+    "url": "http://allrecipes.com/recipe/143392/amazing-cocktail-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-coconut-pie.json b/serverless-fleets/data/input/inferencing/recipes/amazing-coconut-pie.json
new file mode 100644
index 000000000..b913fe819
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-coconut-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch deep dish pie pan.",
+        "Combine the milk, sugar, eggs, coconut, vanilla , butter and baking mix together. Pour batter into the prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 1 hour."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "3/4 cup white sugar",
+        "4 eggs",
+        "1 cup flaked coconut",
+        "1 teaspoon vanilla extract",
+        "1/4 cup butter, softened",
+        "1/2 cup baking mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Coconut Pie",
+    "url": "http://allrecipes.com/recipe/12523/amazing-coconut-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-corn-cake.json b/serverless-fleets/data/input/inferencing/recipes/amazing-corn-cake.json
new file mode 100644
index 000000000..5212e3aa5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-corn-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Stir together flour, baking powder, baking soda, cinnamon, and salt.",
+        "In a mixing bowl, combine corn and sugars.  Beat in eggs and oil till well blended.  Mix flour mixture into batter.  Stir in raisins and nuts.  Pour batter into greased 9 x 13 inch pan.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done.  Cool."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F504252.jpg",
+    "ingredients": [
+        "1 (14.75 ounce) can cream-style corn",
+        "\u00bd cup packed brown sugar",
+        "\u00be cup white sugar",
+        "3  eggs",
+        "1 cup vegetable oil",
+        "1 tablespoon baking powder",
+        "2\u2009\u00bc cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "\u00bd cup raisins",
+        "\u00bd cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Corn Cake",
+    "url": "http://allrecipes.com/recipe/8080/amazing-corn-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-crab-shells.json b/serverless-fleets/data/input/inferencing/recipes/amazing-crab-shells.json
new file mode 100644
index 000000000..85827db76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-crab-shells.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.",
+        "In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.",
+        "Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "36 jumbo pasta shells",
+        "2 (8 ounce) packages Neufchatel cheese",
+        "1 pound imitation crabmeat",
+        "6 ounces cooked tiny shrimp",
+        "1 onion, minced",
+        "2 stalks celery, chopped",
+        "1/3 cup mayonnaise",
+        "2 tablespoons white sugar",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Crab Shells",
+    "url": "http://allrecipes.com/recipe/14875/amazing-crab-shells/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amazing-cranberry-sauce.json
new file mode 100644
index 000000000..4325c62b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-cranberry-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine cranberries, brown sugar, lime juice, cilantro, bloody mary mix, shallot, and garlic in a food processor; pulse until mixture has the consistency of salsa.",
+        "Pour sauce into a bowl, cover with plastic wrap, and refrigerate 8 hours to overnight."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package fresh cranberries",
+        "1 1/4 cups dark brown sugar",
+        "1/4 cup lime juice",
+        "3 tablespoons chopped fresh cilantro",
+        "1 1/2 tablespoons bloody mary mix (such as Bloody Amazing Island Seasoning)",
+        "1 1/2 tablespoons minced shallot",
+        "1 1/2 teaspoons minced garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/235234/amazing-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-crunchy-tofu-salad.json b/serverless-fleets/data/input/inferencing/recipes/amazing-crunchy-tofu-salad.json
new file mode 100644
index 000000000..f50cbb5dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-crunchy-tofu-salad.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.",
+        "Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl.  Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.",
+        "Heat about 1/4 inch of oil in a skillet over medium heat.  Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.",
+        "Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside.  Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package firm tofu, drained and cubed",
+        "2 tablespoons lemon juice",
+        "6 tablespoons soy sauce, divided",
+        "1 cup cornstarch",
+        "2 tablespoons dry bread crumbs",
+        "2 medium shallots, finely minced, divided",
+        "1/2 bunch green onions, sliced, divided",
+        "vegetable oil for pan-frying",
+        "1/4 cup champagne vinegar",
+        "2 tablespoons white sugar",
+        "1 teaspoon chili oil",
+        "1 (10 ounce) package mixed salad greens",
+        "1/2 large cucumber, chopped",
+        "1 medium tomato, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Crunchy Tofu Salad",
+    "url": "http://allrecipes.com/recipe/101006/amazing-crunchy-tofu-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-crusted-chicken.json b/serverless-fleets/data/input/inferencing/recipes/amazing-crusted-chicken.json
new file mode 100644
index 000000000..3e057606c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-crusted-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.",
+        "Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.",
+        "Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.",
+        "Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "2 cups cheese flavored crackers (such as Cheez-It\u00ae), crushed",
+        "1 cup French-fried onions, crushed",
+        "1/2 cup Italian bread crumbs",
+        "2 teaspoons sesame seed, toasted",
+        "salt and ground black pepper to taste",
+        "4 skinless, boneless chicken breast halves - cut in half",
+        "3 tablespoons mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Crusted Chicken",
+    "url": "http://allrecipes.com/recipe/213656/amazing-crusted-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-cucumber-basil-salad.json b/serverless-fleets/data/input/inferencing/recipes/amazing-cucumber-basil-salad.json
new file mode 100644
index 000000000..93aea6466
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-cucumber-basil-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Run spinach and basil through a food processor until finely chopped.",
+        "Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight."
+    ],
+    "ingredients": [
+        "2 cups fresh baby spinach",
+        "2 tablespoons chopped fresh basil",
+        "1 pound campari tomatoes, seeded and minced",
+        "2 large seedless cucumbers, peeled and minced",
+        "1 large red onion, minced",
+        "3 cloves garlic, minced",
+        "1 teaspoon salt, or to taste",
+        "1 teaspoon cracked black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Cucumber Basil Salad",
+    "url": "http://allrecipes.com/recipe/241932/amazing-cucumber-basil-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-fried-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/amazing-fried-pork-chops.json
new file mode 100644
index 000000000..3d146ec34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-fried-pork-chops.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Pour about 2 tablespoons olive oil into the bottom of a deep baking pan to generously coat.",
+        "Whisk eggs and milk together in a bowl. Mix bread crumbs, garlic powder, onion powder, seasoned salt, and black pepper together in a shallow dish.",
+        "Coat the bottom of a skillet with about 1 tablespoon olive oil and heat over medium-high.",
+        "Coat pork chops in the egg mixture, allowing excess liquid to drip back into the bowl. Press each coated pork chop into the bread crumb mixture until evenly coated on all sides.",
+        "Place pork chops in the hot oil and cook until golden brown, about 4 minutes per side. Transfer browned pork chops to the prepared baking dish and top with Parmesan cheese.",
+        "Bake in the preheated oven until pork chops are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, or as needed",
+        "3 eggs",
+        "1/3 cup milk",
+        "2 cups Italian-seasoned bread crumbs, or more as needed",
+        "1/4 cup garlic powder",
+        "1/4 cup onion powder",
+        "1/4 cup seasoned salt",
+        "1 teaspoon ground black pepper",
+        "1 tablespoon olive oil, or as needed",
+        "6 thick-cut boneless pork chops",
+        "1/3 cup Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Fried Pork Chops!",
+    "url": "http://allrecipes.com/recipe/240542/amazing-fried-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-garlic-chicken-livers.json b/serverless-fleets/data/input/inferencing/recipes/amazing-garlic-chicken-livers.json
new file mode 100644
index 000000000..c47553726
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-garlic-chicken-livers.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3352781.jpg",
+    "ingredients": [
+        "1 pound chicken livers - rinsed, trimmed, and patted dry",
+        "1\u2009\u00bd tablespoons olive oil",
+        "2 teaspoons lemon juice",
+        "\u00bd teaspoon salt, or to taste",
+        "6 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Garlic Chicken Livers",
+    "url": "http://allrecipes.com/recipe/237306/amazing-garlic-chicken-livers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-ginger-snaps.json b/serverless-fleets/data/input/inferencing/recipes/amazing-ginger-snaps.json
new file mode 100644
index 000000000..6f65db4c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-ginger-snaps.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.",
+        "Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.",
+        "Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.",
+        "Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "2/3 cup canola oil",
+        "1/4 cup unsulfured molasses",
+        "1 egg",
+        "2 teaspoons baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground ginger",
+        "1/2 teaspoon salt",
+        "1/4 cup white sugar, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Ginger Snaps",
+    "url": "http://allrecipes.com/recipe/233642/amazing-ginger-snaps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-gluten-free-layer-bars.json b/serverless-fleets/data/input/inferencing/recipes/amazing-gluten-free-layer-bars.json
new file mode 100644
index 000000000..a06a66a59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-gluten-free-layer-bars.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.",
+        "Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.",
+        "Bake in preheated oven for 20 minutes. Cool completely before cutting into squares."
+    ],
+    "ingredients": [
+        "7 ounces sweetened flaked coconut, divided",
+        "1 cup butterscotch chips",
+        "6 ounces semisweet chocolate chips",
+        "8 ounces unsalted peanuts",
+        "1/2 cup sliced almonds",
+        "1 (14 ounce) can sweetened condensed milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Gluten-Free Layer Bars",
+    "url": "http://allrecipes.com/recipe/11570/amazing-gluten-free-layer-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-gnocchi-soup.json b/serverless-fleets/data/input/inferencing/recipes/amazing-gnocchi-soup.json
new file mode 100644
index 000000000..cb51d96f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-gnocchi-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine water, gnocchi, chicken, tomato, onion, corn, green onion, chicken bouillon, broccoli, thyme, pepper, salt, and basil a stockpot; bring a boil. Reduce heat and simmer until gnocchi are cooked through and flavors have blended, about 15 minutes."
+    ],
+    "ingredients": [
+        "3 cups water",
+        "1 1/4 cups potato gnocchi",
+        "1 chopped cooked chicken breast",
+        "1 small tomato, diced",
+        "1/3 onion, diced",
+        "1/2 cup corn",
+        "1 green onion, chopped",
+        "2 teaspoons chicken bouillon granules",
+        "3 broccoli stalks",
+        "1/4 teaspoon dried thyme",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon salt",
+        "1 pinch dried basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Gnocchi Soup",
+    "url": "http://allrecipes.com/recipe/233903/amazing-gnocchi-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-grasshopper-pie.json b/serverless-fleets/data/input/inferencing/recipes/amazing-grasshopper-pie.json
new file mode 100644
index 000000000..8c6907b7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-grasshopper-pie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix crushed cookies and melted butter in a 9x13-inch baking dish; spread into an even layer. Arrange ice cream blocks atop the cookie layer. Spread whipped topping over the ice cream layer. Drizzle hot fudge topping over the whipped topping.",
+        "Store in freezer until solid, at least 1 hour."
+    ],
+    "ingredients": [
+        "1 (20 ounce) package chocolate sandwich cookies (such as Oreo\u00ae), crushed",
+        "1/2 cup butter, melted",
+        "1/2 gallon mint chocolate chip ice cream, cut into rectangular blocks",
+        "1 (8 ounce) container frozen whipped topping (such as Cool Whip\u00ae), thawed",
+        "2 cups hot fudge topping (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Grasshopper Pie",
+    "url": "http://allrecipes.com/recipe/233132/amazing-grasshopper-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-greek-pasta.json b/serverless-fleets/data/input/inferencing/recipes/amazing-greek-pasta.json
new file mode 100644
index 000000000..2f4f23588
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-greek-pasta.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a skillet, cook onion in olive oil over medium high heat until tender and translucent. Stir in garlic, and cook for 1 minute. Add tomatoes, tomato sauce, capers, olives, vinegar, salt, pepper, and crushed red pepper (if using).",
+        "Reduce heat, cover, and simmer for a minimum of 30 minutes, or up to 2 hours, time permitting. Serve over pasta, fish, or chicken, and top with crumbled feta or grated Parmesan cheese. Enjoy!"
+    ],
+    "ingredients": [
+        "1 small yellow onion, diced",
+        "1 tablespoon olive oil",
+        "5 cloves garlic, minced",
+        "1 (16 ounce) can organic Italian diced tomatoes",
+        "1 (6.5 ounce) can tomato sauce",
+        "1 tablespoon capers, chopped",
+        "15 kalamata olives, pitted and sliced",
+        "2 tablespoons balsamic vinegar",
+        "salt and pepper to taste",
+        "crushed red pepper to taste (optional)",
+        "crumbled Feta or grated Parmesan Cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Greek Pasta",
+    "url": "http://allrecipes.com/recipe/77045/amazing-greek-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-ground-turkey-tomato-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amazing-ground-turkey-tomato-sauce.json
new file mode 100644
index 000000000..30f46ec73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-ground-turkey-tomato-sauce.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over medium-high heat. Saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes.",
+        "Break ground turkey into small pieces and add to pot; season with Italian seasoning and oregano. Cook and stir mixture until turkey is completely browned, 7 to 10 minutes.",
+        "Stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes.",
+        "Stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. Cook until the liquid is reheated, 1 to 2 minutes more."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1/2 white onion, chopped",
+        "1 tomato, chopped",
+        "6 basil leaves, chopped",
+        "4 cloves garlic, minced",
+        "1 (20 ounce) package ground turkey",
+        "1 teaspoon Italian seasoning",
+        "1/4 teaspoon oregano",
+        "2 (15 ounce) cans tomato sauce",
+        "1/2 (6 ounce) can tomato paste, or to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Ground Turkey Tomato Sauce",
+    "url": "http://allrecipes.com/recipe/236982/amazing-ground-turkey-tomato-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-hawaiian-chicken-chili.json b/serverless-fleets/data/input/inferencing/recipes/amazing-hawaiian-chicken-chili.json
new file mode 100644
index 000000000..f1929e618
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-hawaiian-chicken-chili.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.",
+        "Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken.  Cook the chicken until it is browned and almost cooked through, about 5 minutes per side.  Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.",
+        "Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes.  Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar.  Cook, stirring, until blended, about 2 minutes.  Transfer the mixture to the slow cooker.",
+        "Drain the canned pineapple and reserve the fruit.  Stir the pineapple juice,  kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High.  Allow the chili to cook on High until it begins to bubble, about 20 minutes.  Turn the slow cooker to Low and cook for 1 additional hour.",
+        "Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes.   Salt and pepper the chili to taste and serve piping hot."
+    ],
+    "ingredients": [
+        "2 pounds skinless, boneless chicken breast halves",
+        "1 cup barbeque sauce",
+        "2 tablespoons butter, divided",
+        "1 large onion, diced",
+        "2 cloves garlic, minced",
+        "1 large roasted red pepper, chopped",
+        "1 (6 ounce) can tomato paste",
+        "3 tablespoons chili powder",
+        "1 tablespoon ancho chile powder",
+        "1 tablespoon ground cumin",
+        "1 teaspoon ground ginger",
+        "1 tablespoon vanilla extract",
+        "1/2 teaspoon white sugar",
+        "1 (20 ounce) can pineapple chunks",
+        "1 (15 ounce) can kidney beans, drained",
+        "1 (15 ounce) can black beans, drained",
+        "1 (28 ounce) can chopped tomatoes, drained",
+        "1 (24 ounce) jar chipotle salsa",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Hawaiian Chicken Chili",
+    "url": "http://allrecipes.com/recipe/186016/amazing-hawaiian-chicken-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-healthy-dark-chocolate.json b/serverless-fleets/data/input/inferencing/recipes/amazing-healthy-dark-chocolate.json
new file mode 100644
index 000000000..5f5078ec4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-healthy-dark-chocolate.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Mix coconut oil, cocoa powder, and maple syrup together in a bowl until evenly combined."
+    ],
+    "ingredients": [
+        "1 cup coconut oil",
+        "1 cup unsweetened cocoa powder",
+        "1 cup maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Healthy Dark Chocolate",
+    "url": "http://allrecipes.com/recipe/244779/amazing-healthy-dark-chocolate/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-italian-lemon-butter-chicken.json b/serverless-fleets/data/input/inferencing/recipes/amazing-italian-lemon-butter-chicken.json
new file mode 100644
index 000000000..77f020883
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-italian-lemon-butter-chicken.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.",
+        "Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.",
+        "To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.",
+        "Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.",
+        "To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley."
+    ],
+    "ingredients": [
+        "Lemon Butter Sauce:",
+        "1/4 cup white wine",
+        "5 tablespoons fresh lemon juice",
+        "5 tablespoons heavy cream",
+        "1 cup butter, chilled",
+        "salt and pepper to taste",
+        "Chicken and Pasta:",
+        "1/2 pound dry farfalle (bow tie) pasta",
+        "4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness",
+        "1 tablespoon olive oil",
+        "1 tablespoon butter",
+        "1/4 cup all-purpose flour",
+        "salt and pepper to taste",
+        "4 ounces bacon",
+        "6 ounces mushrooms, sliced",
+        "6 ounces artichoke hearts, drained and halved",
+        "2 teaspoons capers, drained",
+        "chopped fresh parsley for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Italian Lemon Butter Chicken",
+    "url": "http://allrecipes.com/recipe/88108/amazing-italian-lemon-butter-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-lemon-scones.json b/serverless-fleets/data/input/inferencing/recipes/amazing-lemon-scones.json
new file mode 100644
index 000000000..8479d4d85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-lemon-scones.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.",
+        "Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.",
+        "Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.",
+        "While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.",
+        "Drizzle glaze over warm scones."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "1 1/2 teaspoons baking powder",
+        "1 1/2 teaspoons baking soda",
+        "1/3 teaspoon salt",
+        "3/4 cup cold butter, cut into pieces",
+        "9 tablespoons milk",
+        "3 tablespoons lemon juice",
+        "2 1/2 teaspoons lemon zest",
+        "1 1/2 teaspoons vinegar",
+        "2 cups confectioners' sugar",
+        "1/3 cup butter, melted",
+        "2 1/2 tablespoons lemon juice",
+        "1/2 teaspoon vanilla extract",
+        "2 tablespoons water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Lemon Scones",
+    "url": "http://allrecipes.com/recipe/229571/amazing-lemon-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-lentils-and-kale.json b/serverless-fleets/data/input/inferencing/recipes/amazing-lentils-and-kale.json
new file mode 100644
index 000000000..92613b667
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-lentils-and-kale.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.",
+        "Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.",
+        "Season the lentil mixture with cayenne pepper, salt, and black pepper.",
+        "Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 cup shredded carrot",
+        "1 cup chopped onion",
+        "5 cloves garlic, minced",
+        "6 cups vegetable broth",
+        "1 (16 ounce) package dry lentils",
+        "1 (24 ounce) jar chunky-style salsa",
+        "1 pinch cayenne pepper, or to taste",
+        "salt and ground black pepper to taste",
+        "1 bunch kale, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Lentils and Kale",
+    "url": "http://allrecipes.com/recipe/220173/amazing-lentils-and-kale/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-marinade.json b/serverless-fleets/data/input/inferencing/recipes/amazing-marinade.json
new file mode 100644
index 000000000..7d34926c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-marinade.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Whisk olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, garlic powder, salt, celery salt, pepper, onion powder, paprika, dill, sage, and rosemary together in a bowl until the mixture emulsifies and the salt is dissolved."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3582022.jpg",
+    "ingredients": [
+        "1/4 cup olive oil",
+        "3 tablespoons soy sauce",
+        "2 tablespoons red wine vinegar",
+        "1 tablespoon lemon juice",
+        "1 tablespoon Worcestershire sauce",
+        "1 1/2 teaspoons garlic powder",
+        "1 teaspoon salt",
+        "1/2 teaspoon celery salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon onion powder",
+        "1/4 teaspoon ground paprika",
+        "1/4 teaspoon dried dill",
+        "1/4 teaspoon dried sage",
+        "1/4 teaspoon dried rosemary"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Marinade",
+    "url": "http://allrecipes.com/recipe/234899/amazing-marinade/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-mexican-quinoa-salad.json b/serverless-fleets/data/input/inferencing/recipes/amazing-mexican-quinoa-salad.json
new file mode 100644
index 000000000..75f55222d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-mexican-quinoa-salad.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.",
+        "Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving."
+    ],
+    "ingredients": [
+        "2 cups cooked quinoa",
+        "1 (15 ounce) can pinto beans, rinsed and drained",
+        "1 (15 ounce) can kidney beans, rinsed and drained",
+        "1 (14 ounce) can corn",
+        "1 red onion, chopped",
+        "1 cup cooked brown rice",
+        "1 red bell pepper, chopped",
+        "1/4 cup chopped fresh cilantro",
+        "Dressing:",
+        "3/4 cup olive oil",
+        "1/3 cup red wine vinegar",
+        "1 tablespoon chili powder, or to taste",
+        "2 cloves garlic, mashed",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon cayenne pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Mexican Quinoa Salad",
+    "url": "http://allrecipes.com/recipe/236171/amazing-mexican-quinoa-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-monkey-bread.json b/serverless-fleets/data/input/inferencing/recipes/amazing-monkey-bread.json
new file mode 100644
index 000000000..de52f1e2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-monkey-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Arrange dinner roll dough in a grease tube pan.",
+        "Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.",
+        "Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve."
+    ],
+    "ingredients": [
+        "24 frozen dinner rolls",
+        "1/2 cup butter",
+        "1/2 cup brown sugar, or more to taste",
+        "1/2 cup pecans, chopped",
+        "1 (3.5 ounce) package cook and serve butterscotch pudding mix",
+        "1/4 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup light corn syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Monkey Bread",
+    "url": "http://allrecipes.com/recipe/222970/amazing-monkey-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-muffaletta-olive-salad.json b/serverless-fleets/data/input/inferencing/recipes/amazing-muffaletta-olive-salad.json
new file mode 100644
index 000000000..5dd437d51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-muffaletta-olive-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving."
+    ],
+    "ingredients": [
+        "1 (6 ounce) can black olives, drained, brine reserved",
+        "1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved",
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1 onion, chopped",
+        "3 stalks celery, chopped",
+        "1 clove garlic, minced",
+        "1 tablespoon capers, rinsed and chopped",
+        "1/4 cup Italian dressing",
+        "2 tablespoons reserved olive brine, or as needed",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Muffaletta Olive Salad",
+    "url": "http://allrecipes.com/recipe/170669/amazing-muffaletta-olive-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-muffin-cups.json b/serverless-fleets/data/input/inferencing/recipes/amazing-muffin-cups.json
new file mode 100644
index 000000000..7e21aa280
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-muffin-cups.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.",
+        "In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.",
+        "Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.",
+        "In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve."
+    ],
+    "ingredients": [
+        "12 links Johnsonville\u00ae Original breakfast sausage",
+        "3 cups frozen country style shredded hash brown potatoes, thawed",
+        "3 tablespoons butter, melted",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon pepper",
+        "6 eggs, lightly beaten",
+        "2 cups shredded 4-cheese Mexican blend cheese",
+        "1/4 cup chopped red bell pepper",
+        "chopped fresh chives or green onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Muffin Cups",
+    "url": "http://allrecipes.com/recipe/231510/amazing-muffin-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-mussels.json b/serverless-fleets/data/input/inferencing/recipes/amazing-mussels.json
new file mode 100644
index 000000000..7419a9349
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-mussels.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.",
+        "Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "3 tablespoons minced garlic",
+        "4 shallots, chopped",
+        "4 cups beef broth",
+        "1 jalapeno pepper, minced",
+        "1 red chili pepper, minced",
+        "4 fresh tomatoes, coarsely chopped",
+        "20 fresh basil leaves, torn",
+        "2 cups white wine",
+        "1 tablespoon cornstarch",
+        "1/2 cup light cream",
+        "5 pounds fresh mussels, scrubbed and debearded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Mussels",
+    "url": "http://allrecipes.com/recipe/51849/amazing-mussels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-no-cook-spinach-artichoke-dip.json b/serverless-fleets/data/input/inferencing/recipes/amazing-no-cook-spinach-artichoke-dip.json
new file mode 100644
index 000000000..f2882f12c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-no-cook-spinach-artichoke-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.",
+        "Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture."
+    ],
+    "ingredients": [
+        "1 sweet onion, cut into quarters",
+        "8 cloves garlic, or more to taste",
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "1 (8 ounce) package shredded Parmesan cheese",
+        "1 (.4 ounce) packet dry vegetable soup mix (such as Knorr\u00ae)",
+        "1 (8 ounce) package reduced-fat cream cheese, softened",
+        "1 cup reduced-fat mayonnaise",
+        "1 (8 ounce) container reduced-fat sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing No Cook Spinach Artichoke Dip",
+    "url": "http://allrecipes.com/recipe/223012/amazing-no-cook-spinach-artichoke-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-oatmeal-chocolate-chip-bars.json b/serverless-fleets/data/input/inferencing/recipes/amazing-oatmeal-chocolate-chip-bars.json
new file mode 100644
index 000000000..5f87ca81c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-oatmeal-chocolate-chip-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.",
+        "Beat butter, brown sugar, and white sugar in a bowl until creamy; beat in eggs until smooth. Stir pudding mix into creamed mixture, followed by vanilla extract. Whisk flour, baking soda, and salt together in a separate bowl and stir flour mixture into moist ingredients. Mix oats and chocolate chips into dough. Press dough into prepared baking pan.",
+        "Bake in the preheated oven until lightly browned, about 25 minutes. Let cool before cutting into squares."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup brown sugar",
+        "1/4 cup white sugar",
+        "2 eggs",
+        "1 (3.5 ounce) package vanilla pudding mix",
+        "2 teaspoons vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 3/4 cups quick oats",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Oatmeal Chocolate Chip Bars",
+    "url": "http://allrecipes.com/recipe/232002/amazing-oatmeal-chocolate-chip-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-oven-roasted-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/amazing-oven-roasted-potatoes.json
new file mode 100644
index 000000000..76ee3b9d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-oven-roasted-potatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.",
+        "Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more."
+    ],
+    "ingredients": [
+        "6 potatoes, cut into chunks",
+        "2 tablespoons olive oil",
+        "1 teaspoon seasoned salt",
+        "1 teaspoon salt",
+        "1 teaspoon cracked black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Oven Roasted Potatoes",
+    "url": "http://allrecipes.com/recipe/228682/amazing-oven-roasted-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-passover-chocolate-toffee-mat.json b/serverless-fleets/data/input/inferencing/recipes/amazing-passover-chocolate-toffee-mat.json
new file mode 100644
index 000000000..ae4ec95c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-passover-chocolate-toffee-mat.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.",
+        "Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.",
+        "Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.",
+        "Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer."
+    ],
+    "ingredients": [
+        "6 whole matzos",
+        "1 cup salted butter",
+        "1 cup dark brown sugar, packed",
+        "20 ounces semisweet chocolate chips",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Passover Chocolate Toffee Matzo",
+    "url": "http://allrecipes.com/recipe/213680/amazing-passover-chocolate-toffee-mat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-pecan-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/amazing-pecan-coffee-cake.json
new file mode 100644
index 000000000..1826fae07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-pecan-coffee-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.",
+        "In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.",
+        "To make the Pecan Topping:  In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.",
+        "Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 tablespoon baking powder",
+        "1 cup butter, softened",
+        "1 cup sour cream",
+        "1 1/2 cups white sugar",
+        "2 eggs",
+        "1 tablespoon vanilla extract",
+        "1/2 cup brown sugar",
+        "1 cup chopped pecans",
+        "1 teaspoon ground cinnamon",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Pecan Coffee Cake",
+    "url": "http://allrecipes.com/recipe/49001/amazing-pecan-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-pineapple-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amazing-pineapple-cranberry-sauce.json
new file mode 100644
index 000000000..f72ed193d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-pineapple-cranberry-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.",
+        "Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.",
+        "Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) can pineapple chunks with juice",
+        "water as needed",
+        "1 cup white sugar",
+        "1 (12 ounce) bag fresh cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Pineapple Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/235235/amazing-pineapple-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-pizza-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/amazing-pizza-pork-chops.json
new file mode 100644
index 000000000..fe9876cab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-pizza-pork-chops.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium heat.",
+        "Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.",
+        "Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving."
+    ],
+    "ingredients": [
+        "5 boneless pork chops",
+        "1 pinch salt and ground black pepper to taste",
+        "5 slices tomato (1/2-inch thick)",
+        "1/4 cup chopped fresh basil",
+        "1 tablespoon chopped fresh oregano",
+        "2 cloves garlic, minced",
+        "2 tablespoons olive oil",
+        "5 slices mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing 'Pizza' Pork Chops",
+    "url": "http://allrecipes.com/recipe/218087/amazing-pizza-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-pork-chops-in-cream-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amazing-pork-chops-in-cream-sauce.json
new file mode 100644
index 000000000..6521e757a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-pork-chops-in-cream-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.",
+        "Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "8 boneless pork chops",
+        "salt, to taste",
+        "ground black pepper, to taste",
+        "3/4 cup white wine",
+        "3/4 cup heavy cream",
+        "1 (8 ounce) package sliced fresh mushrooms"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Pork Chops in Cream Sauce",
+    "url": "http://allrecipes.com/recipe/55191/amazing-pork-chops-in-cream-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-pork-tenderloin-in-the-slow-c.json b/serverless-fleets/data/input/inferencing/recipes/amazing-pork-tenderloin-in-the-slow-c.json
new file mode 100644
index 000000000..87ac9b525
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-pork-tenderloin-in-the-slow-c.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus."
+    ],
+    "ingredients": [
+        "1 (2 pound) pork tenderloin",
+        "1 (1 ounce) envelope dry onion soup mix",
+        "1 cup water",
+        "3/4 cup red wine",
+        "3 tablespoons minced garlic",
+        "3 tablespoons soy sauce",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Pork Tenderloin in the Slow Cooker",
+    "url": "http://allrecipes.com/recipe/75861/amazing-pork-tenderloin-in-the-slow-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-pumpkin-soup.json b/serverless-fleets/data/input/inferencing/recipes/amazing-pumpkin-soup.json
new file mode 100644
index 000000000..e70e2747c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-pumpkin-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Pour 1 to 2 cups chicken broth in a blender; add onion, garlic, parsley, and thyme. Blend the onion mixture until liquefied; pour into a large stock pot.",
+        "Pour remaining broth into pot. Stir pumpkin puree into the broth; stir until smooth. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until beginning to thicken, about 45 minutes.",
+        "Remove pot from heat. Stir cream through the soup; season with salt and pepper."
+    ],
+    "ingredients": [
+        "12 cups chicken broth (such as Swanson\u00ae), divided",
+        "2 cups chopped onion",
+        "3 cloves garlic, minced",
+        "2 teaspoons dried parsley",
+        "1 teaspoon dried thyme",
+        "2 (29 ounce) cans pumpkin puree (such as Libby's\u00ae)",
+        "1 cup heavy whipping cream",
+        "2 tablespoons salt, or to taste",
+        "1 tablespoon ground black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Pumpkin Soup",
+    "url": "http://allrecipes.com/recipe/236139/amazing-pumpkin-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-ribs.json b/serverless-fleets/data/input/inferencing/recipes/amazing-ribs.json
new file mode 100644
index 000000000..548d0fa4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-ribs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.",
+        "Meanwhile, preheat an outdoor grill for high heat.",
+        "Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.",
+        "Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture."
+    ],
+    "ingredients": [
+        "6 pounds pork baby back ribs",
+        "1 pinch black pepper",
+        "1 pinch salt",
+        "1 pinch crushed red pepper",
+        "4 cups barbecue sauce",
+        "2 (12 ounce) bottles porter beer, room temperature"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Ribs",
+    "url": "http://allrecipes.com/recipe/53546/amazing-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-salmon-marinade.json b/serverless-fleets/data/input/inferencing/recipes/amazing-salmon-marinade.json
new file mode 100644
index 000000000..5d2b72ce3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-salmon-marinade.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Make a shallow pan from a double layer of aluminum foil. Place foil pan in a large baking sheet.",
+        "Arrange salmon fillets in the prepared foil pan, skin-side down. Stir basil, honey, lemon, oil, soy sauce, shallot, Worcestershire sauce, and ginger together in a bowl; pour over salmon. Let salmon marinate for 30 minutes to 2 hours.",
+        "Preheat grill for medium-low heat.",
+        "Slide salmon in the foil pan off the baking sheet onto the preheated grill. Cover grill.",
+        "Cook until salmon is easily flaked with a fork, about 20 minutes."
+    ],
+    "ingredients": [
+        "1/3 cup loosely packed fresh basil leaves",
+        "3 tablespoons honey",
+        "1 lemon, juiced",
+        "1 tablespoon vegetable oil",
+        "1 tablespoon soy sauce",
+        "1 tablespoon chopped shallot",
+        "1 teaspoon Worcestershire sauce",
+        "1/2 teaspoon grated fresh ginger",
+        "3 pounds salmon fillets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Salmon Marinade",
+    "url": "http://allrecipes.com/recipe/236107/amazing-salmon-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-shrimp-and-langostino-lobster.json b/serverless-fleets/data/input/inferencing/recipes/amazing-shrimp-and-langostino-lobster.json
new file mode 100644
index 000000000..0b503de49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-shrimp-and-langostino-lobster.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.",
+        "Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.",
+        "Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.",
+        "Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package linguine pasta, broken into fourths",
+        "2 tablespoons olive oil",
+        "12 slices cooked bacon, chopped",
+        "1 sweet onion, finely chopped",
+        "1 tablespoon minced garlic",
+        "1 teaspoon red pepper flakes, or to taste",
+        "1/2 cup dry white wine (such as Pinot Grigio)",
+        "1 pound uncooked medium shrimp, peeled and deveined",
+        "1 pound langostino lobster",
+        "1 1/2 cups peas",
+        "1 cup basil pesto sauce",
+        "1 cup half-and-half",
+        "1 cup grated Parmigiano-Reggiano cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Shrimp and Langostino Lobster Linguine",
+    "url": "http://allrecipes.com/recipe/235556/amazing-shrimp-and-langostino-lobster/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-shrimp-stuffed-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/amazing-shrimp-stuffed-mushrooms.json
new file mode 100644
index 000000000..c65e1dfde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-shrimp-stuffed-mushrooms.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften.  Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.",
+        "While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish.  Sprinkle the Romano cheese onto each mushroom.  Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.",
+        "Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling."
+    ],
+    "ingredients": [
+        "20 large white mushrooms, stems removed",
+        "1 (4 ounce) can small shrimp, rinsed, drained and broken up",
+        "1/2 cup chive and onion flavored cream cheese",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 pinch garlic powder, or to taste",
+        "1 dash Louisiana-style hot sauce, or to taste",
+        "3/4 cup grated Romano cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Shrimp Stuffed Mushrooms",
+    "url": "http://allrecipes.com/recipe/184032/amazing-shrimp-stuffed-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-simple-thai-tofu.json b/serverless-fleets/data/input/inferencing/recipes/amazing-simple-thai-tofu.json
new file mode 100644
index 000000000..cf14df3be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-simple-thai-tofu.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.",
+        "Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds."
+    ],
+    "ingredients": [
+        "1 (14 ounce) package firm tofu, cut into 3/4 inch cubes",
+        "1/3 cup chopped green onion",
+        "1 1/2 teaspoons olive oil",
+        "1/2 teaspoon sesame oil",
+        "1 teaspoon soy sauce",
+        "2 teaspoons grated fresh ginger root",
+        "1/4 cup chunky peanut butter",
+        "3 tablespoons flaked coconut",
+        "sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Simple Thai Tofu",
+    "url": "http://allrecipes.com/recipe/58097/amazing-simple-thai-tofu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-slow-cooker-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/amazing-slow-cooker-chocolate-cake.json
new file mode 100644
index 000000000..2b539d671
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-slow-cooker-chocolate-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Spray crock of a large slow cooker with cooking spray.",
+        "In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.",
+        "Pour the cake batter into the prepared slow cooker.",
+        "Set slow cooker to \"Low\". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1900&h=995&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2162383.jpg",
+    "ingredients": [
+        "2 cups white sugar",
+        "1\u2009\u00be cups all-purpose flour",
+        "\u00be cup unsweetened cocoa powder",
+        "1\u2009\u00bd teaspoons baking soda",
+        "1\u2009\u00bd teaspoons baking powder",
+        "1 teaspoon salt",
+        "2  eggs",
+        "1 cup milk",
+        "\u00bd cup vegetable oil",
+        "2 teaspoons vanilla extract",
+        "1 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Slow Cooker Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/219907/amazing-slow-cooker-chocolate-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-slow-cooker-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/amazing-slow-cooker-french-toast.json
new file mode 100644
index 000000000..eea22b50f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-slow-cooker-french-toast.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Grease the inside of a slow cooker.",
+        "Place apple pieces in the prepared slow cooker. Sprinkle brown sugar over apples and top with butter slices.",
+        "Beat eggs, milk, vanilla extract, and allspice together in a bowl with a whisk until smooth; add raisins. Mix bread pieces into egg mixture until bread is saturated. Pour bread-egg mixture into the slow cooker.",
+        "Cook on High for 2 hours."
+    ],
+    "ingredients": [
+        "1 apple, cut into bite-size pieces",
+        "1/3 cup brown sugar",
+        "6 tablespoons butter, thinly sliced",
+        "6 eggs",
+        "1 cup milk",
+        "1 teaspoon vanilla extract, or to taste",
+        "1 teaspoon ground allspice, or to taste",
+        "1/2 cup raisins (optional)",
+        "1 (16 ounce) loaf cinnamon-raisin bread, torn into chunks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Slow Cooker French Toast",
+    "url": "http://allrecipes.com/recipe/239673/amazing-slow-cooker-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-slow-cooker-orange-chicken.json b/serverless-fleets/data/input/inferencing/recipes/amazing-slow-cooker-orange-chicken.json
new file mode 100644
index 000000000..083456882
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-slow-cooker-orange-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.",
+        "Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.",
+        "Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable shortening",
+        "1/4 cup all-purpose flour",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1/2 teaspoon seasoned salt",
+        "1/4 teaspoon pepper",
+        "1/4 teaspoon salt",
+        "4 skinless, boneless chicken breast halves",
+        "1/2 cup chicken broth",
+        "2 teaspoons brown sugar",
+        "1/3 cup frozen orange juice concentrate"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Slow Cooker Orange Chicken",
+    "url": "http://allrecipes.com/recipe/82296/amazing-slow-cooker-orange-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-southwest-cilantro-lime-mango.json b/serverless-fleets/data/input/inferencing/recipes/amazing-southwest-cilantro-lime-mango.json
new file mode 100644
index 000000000..fb1451c40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-southwest-cilantro-lime-mango.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.",
+        "For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.",
+        "To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.",
+        "For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.",
+        "Preheat an outdoor grill for medium-high heat.",
+        "Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.",
+        "Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown",
+        "Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side."
+    ],
+    "ingredients": [
+        "MARINADE",
+        "1/4 cup finely chopped fresh cilantro",
+        "1 clove garlic, minced",
+        "1/4 jalapeno chile pepper, seeded and minced",
+        "2 tablespoons finely grated fresh lime zest",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon onion powder",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon chipotle chile powder",
+        "1 tablespoon olive oil",
+        "1 pound chicken breast tenderloins or strips",
+        "SALSA",
+        "1 medium tomato, chopped",
+        "1 small sweet onion, finely chopped",
+        "2 tablespoons finely chopped fresh cilantro",
+        "1/2 jalapeno chile pepper, seeded and minced",
+        "1 clove garlic, finely chopped",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon sea salt",
+        "1/8 teaspoon chipotle chile powder",
+        "1 tablespoon fresh lime juice",
+        "GRILLED VEGETABLES",
+        "1 sweet onion cut into 1/2-inch slices",
+        "1 red bell pepper, quartered",
+        "1 tablespoon olive oil",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon minced garlic",
+        "LIME MAYONNAISE",
+        "1/2 cup mayonnaise",
+        "2 tablespoons fresh lime juice",
+        "16 thick slices French bread",
+        "2 mangos - peeled, seeded, and sliced",
+        "8 slices Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches",
+    "url": "http://allrecipes.com/recipe/143458/amazing-southwest-cilantro-lime-mango/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-spicy-grilled-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/amazing-spicy-grilled-shrimp.json
new file mode 100644
index 000000000..bb03a9331
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-spicy-grilled-shrimp.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.",
+        "Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.",
+        "Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.",
+        "Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade."
+    ],
+    "ingredients": [
+        "1/3 cup olive oil",
+        "1/4 cup sesame oil",
+        "1/4 cup chopped fresh parsley",
+        "2 tablespoons hot sauce",
+        "2 tablespoons minced garlic",
+        "1 tablespoon ketchup",
+        "1 tablespoon Asian chile paste",
+        "1 teaspoon salt",
+        "1 teaspoon black pepper",
+        "3 tablespoons lemon juice",
+        "2 pounds large shrimp, peeled and deveined",
+        "12 wooden skewers, soaked in water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Spicy Grilled Shrimp",
+    "url": "http://allrecipes.com/recipe/142488/amazing-spicy-grilled-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-spinach-artichoke-casserole.json b/serverless-fleets/data/input/inferencing/recipes/amazing-spinach-artichoke-casserole.json
new file mode 100644
index 000000000..963e91bd3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-spinach-artichoke-casserole.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.",
+        "Place the spinach in a large mixing bowl, and stir in the artichoke hearts.",
+        "Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.",
+        "Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.",
+        "Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes."
+    ],
+    "ingredients": [
+        "6 cloves garlic, unpeeled",
+        "4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry",
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1/4 cup butter",
+        "1 (8 ounce) package sliced fresh mushrooms",
+        "3 green onions, finely chopped",
+        "1 (8 ounce) package cream cheese",
+        "1 cup sour cream",
+        "1 (8 ounce) can water chestnuts, drained and chopped",
+        "3/4 cup grated Parmesan cheese",
+        "3/4 cup real mayonnaise",
+        "2 teaspoons garlic salt",
+        "1 tablespoon lemon juice",
+        "1 cup French fried onion rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Spinach Artichoke Casserole",
+    "url": "http://allrecipes.com/recipe/219129/amazing-spinach-artichoke-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-strawberry-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/amazing-strawberry-pound-cake.json
new file mode 100644
index 000000000..cea36ff55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-strawberry-pound-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.",
+        "Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 1/2 cups white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon ground almonds",
+        "2 cups all-purpose flour",
+        "1/3 cup milk",
+        "1 cup quartered strawberries",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Strawberry Pound Cake",
+    "url": "http://allrecipes.com/recipe/231964/amazing-strawberry-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/amazing-sugar-cookies.json
new file mode 100644
index 000000000..f34c553c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-sugar-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Mix flour, baking soda, and baking powder in a small bowl.",
+        "Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth; stir in egg and vanilla extract. Gradually blend flour mixture into butter mixture. Roll dough into walnut-sized balls and toss in 1/4 cup sugar; place 2 inches apart onto ungreased baking sheets.",
+        "Bake in preheated oven until golden, 8 to 9 minutes. Let stand on cookie sheet 2 minutes before removing to wire racks to cool."
+    ],
+    "ingredients": [
+        "2 3/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1 cup butter, softened",
+        "1 1/2 cups white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/223424/amazing-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-sun-dried-tomato-cream-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amazing-sun-dried-tomato-cream-sauce.json
new file mode 100644
index 000000000..13304c41b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-sun-dried-tomato-cream-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts."
+    ],
+    "ingredients": [
+        "1 cup heavy cream",
+        "3 tablespoons butter",
+        "1/2 cup shredded mozzarella cheese",
+        "2 tablespoons grated Parmesan cheese",
+        "1/4 cup chopped sun-dried tomatoes",
+        "salt and pepper to taste",
+        "1 tablespoon pine nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Sun-Dried Tomato Cream Sauce",
+    "url": "http://allrecipes.com/recipe/49616/amazing-sun-dried-tomato-cream-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-tofu-scramble.json b/serverless-fleets/data/input/inferencing/recipes/amazing-tofu-scramble.json
new file mode 100644
index 000000000..6d508f63e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-tofu-scramble.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium heat; saute onion until softened, about 2 minutes. Add carrot to onion and saute until slightly softened, about 2 more minutes. Add mushrooms to onion mixture and saute until mushrooms are slightly tender, about 2 more minutes.",
+        "Stir tofu, turmeric, cumin, salt, and pepper into onion mixture; saute until tofu is cooked through, about 2 more minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons vegetable oil",
+        "1/2 cup diced onion",
+        "1/4 cup minced carrot",
+        "1/4 cup diced fresh shiitake mushrooms",
+        "1 (12 ounce) package firm tofu, crumbled",
+        "1/2 teaspoon ground turmeric",
+        "1/4 teaspoon ground cumin",
+        "1/8 teaspoon sea salt, or to taste",
+        "freshly ground black pepper to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Tofu Scramble",
+    "url": "http://allrecipes.com/recipe/236326/amazing-tofu-scramble/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-turkey-jerky.json b/serverless-fleets/data/input/inferencing/recipes/amazing-turkey-jerky.json
new file mode 100644
index 000000000..908970570
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-turkey-jerky.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.",
+        "Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.",
+        "Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground turkey",
+        "1/2 cup soy sauce",
+        "1 tablespoon honey",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon apple cider vinegar",
+        "1 tablespoon liquid smoke",
+        "1 tablespoon garlic powder",
+        "1 tablespoon coarsely ground black pepper",
+        "1 1/2 teaspoons ground ginger",
+        "1 teaspoon olive oil",
+        "1/2 cube beef bouillon",
+        "wooden paint stir sticks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Turkey Jerky",
+    "url": "http://allrecipes.com/recipe/257159/amazing-turkey-jerky/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-vegan-pumpkin-bread.json b/serverless-fleets/data/input/inferencing/recipes/amazing-vegan-pumpkin-bread.json
new file mode 100644
index 000000000..d7e4025b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-vegan-pumpkin-bread.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.",
+        "Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.",
+        "Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.",
+        "Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 tablespoons water",
+        "2 tablespoons flaxseed meal",
+        "1 cup applesauce",
+        "1 cup loosely packed brown sugar",
+        "1/3 cup vegetable oil",
+        "1/4 cup almond milk",
+        "2 cups pumpkin puree",
+        "2 1/2 cups whole wheat flour",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon sea salt",
+        "1/2 teaspoon ground cardamom",
+        "1/4 teaspoon ground cloves",
+        "1 dash ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Vegan Pumpkin Bread",
+    "url": "http://allrecipes.com/recipe/255627/amazing-vegan-pumpkin-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-vegan-pumpkin-muffins.json b/serverless-fleets/data/input/inferencing/recipes/amazing-vegan-pumpkin-muffins.json
new file mode 100644
index 000000000..344c6cfd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-vegan-pumpkin-muffins.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 2 muffin tins with cooking spray.",
+        "Combine all-purpose flour, brown sugar, white sugar, whole wheat flour, baking soda, cinnamon, allspice, salt, and baking powder in a large bowl. Mix in pumpkin puree and apples.",
+        "Pour egg replacer into a bowl. Stir in applesauce gradually to avoid lumps. Whisk in oil. Add to the flour mixture; mix well until batter is smooth.",
+        "Spoon batter into the greased muffin cups, filling each one almost to the top.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 cups all-purpose flour",
+        "1 cup brown sugar",
+        "1/2 cup white sugar",
+        "1/2 cup whole wheat flour",
+        "4 teaspoons baking soda",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons ground allspice",
+        "2 teaspoons salt",
+        "1 teaspoon baking powder",
+        "2 cups canned pumpkin puree",
+        "2 large apples - peeled, cored, and grated",
+        "2 tablespoons dry vegan egg replacer",
+        "1 1/4 cups applesauce",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Vegan Pumpkin Muffins",
+    "url": "http://allrecipes.com/recipe/255716/amazing-vegan-pumpkin-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-vegan-pumpkin-pie.json b/serverless-fleets/data/input/inferencing/recipes/amazing-vegan-pumpkin-pie.json
new file mode 100644
index 000000000..b6e732123
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-vegan-pumpkin-pie.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.",
+        "Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.",
+        "Increase oven temperature to 450 degrees F (230 degrees C).",
+        "Scoop cooked pumpkin into a bowl. Add sugar, applesauce, coconut milk, cinnamon, ginger, allspice, nutmeg, salt, and ground cloves; beat with an electric mixer until smooth.",
+        "Divide pumpkin mixture among pie shells.",
+        "Bake in the preheated oven until edges are golden, about 10 minutes. Reduce oven temperature to 350 degrees (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 45 to 50 minutes more. Let cool completely on a wire rack, at least 1 hour."
+    ],
+    "ingredients": [
+        "1 (3 pound) pie pumpkin, halved and seeded",
+        "cooking spray",
+        "1 1/2 cups white sugar",
+        "1 1/2 cups unsweetened applesauce",
+        "1 (14 ounce) can coconut milk",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 teaspoon ground ginger",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground cloves",
+        "3 unbaked pie shells"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Vegan Pumpkin Pie",
+    "url": "http://allrecipes.com/recipe/255508/amazing-vegan-pumpkin-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-venison-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/amazing-venison-meatloaf.json
new file mode 100644
index 000000000..d2fff2c5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-venison-meatloaf.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.",
+        "Mix venison, pork sausage, and onion in a bowl until thoroughly combined. Run water from faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture.",
+        "Stir eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage into meat mixture. Transfer to prepared loaf pan.",
+        "Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 1/2 pounds ground venison",
+        "1/2 pound pork sausage (such as Jimmy Dean\u00ae)",
+        "1 onion, chopped",
+        "2 onion sandwich buns (such as S. Rosen's\u00ae)",
+        "2 large eggs",
+        "1 1/2 fluid ounces brandy (such as Christian Brothers\u00ae)",
+        "1 tablespoon bacon grease",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon dried thyme",
+        "1 teaspoon red pepper flakes",
+        "1/2 teaspoon seasoned salt (such as LAWRY'S\u00ae)",
+        "1/2 teaspoon garlic and herb seasoning (such as McCormick\u00ae)",
+        "1/2 teaspoon finely ground black pepper",
+        "1/4 teaspoon ground sage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Venison Meatloaf",
+    "url": "http://allrecipes.com/recipe/232226/amazing-venison-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-whipped-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/amazing-whipped-potatoes.json
new file mode 100644
index 000000000..ae1aae9f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-whipped-potatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.",
+        "Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper."
+    ],
+    "ingredients": [
+        "5 pounds yellow potatoes, peeled and cut into 1/2-inch cubs",
+        "1/4 cup butter at room temperature",
+        "1/4 cup cream cheese at room temperature",
+        "1/2 cup warm milk, or more as needed",
+        "1 tablespoon sour cream",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Whipped Potatoes",
+    "url": "http://allrecipes.com/recipe/230024/amazing-whipped-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-white-chocolate-chip-pistachi.json b/serverless-fleets/data/input/inferencing/recipes/amazing-white-chocolate-chip-pistachi.json
new file mode 100644
index 000000000..db80b1195
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-white-chocolate-chip-pistachi.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.",
+        "Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.",
+        "Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.",
+        "Drop spoonfuls of dough onto the prepared baking sheet.",
+        "Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter, melted",
+        "3/4 cup brown sugar",
+        "3/4 cup white sugar",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 cup crushed pistachios",
+        "1/2 cup white chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing White Chocolate Chip Pistachio Cookies",
+    "url": "http://allrecipes.com/recipe/256369/amazing-white-chocolate-chip-pistachi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-white-clam-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amazing-white-clam-sauce.json
new file mode 100644
index 000000000..995337875
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-white-clam-sauce.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.",
+        "Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.",
+        "Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.",
+        "Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "1 large onion, chopped",
+        "6 cloves garlic, minced",
+        "1 pinch red pepper flakes, or to taste",
+        "1 3/4 cups half-and-half cream",
+        "3 (6.5 ounce) cans minced clams, drained with juice reserved",
+        "1/4 cup grated Parmesan cheese for topping",
+        "1 (8 ounce) package dried linguine pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing White Clam Sauce",
+    "url": "http://allrecipes.com/recipe/47234/amazing-white-clam-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazing-whole-wheat-pizza-crust.json b/serverless-fleets/data/input/inferencing/recipes/amazing-whole-wheat-pizza-crust.json
new file mode 100644
index 000000000..76c4e731e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazing-whole-wheat-pizza-crust.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.",
+        "Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.",
+        "When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.",
+        "Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.",
+        "Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top."
+    ],
+    "ingredients": [
+        "1 teaspoon white sugar",
+        "1 1/2 cups warm water (110 degrees F/45 degrees C)",
+        "1 tablespoon active dry yeast",
+        "1 tablespoon olive oil",
+        "1 teaspoon salt",
+        "2 cups whole wheat flour",
+        "1 1/2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazing Whole Wheat Pizza Crust",
+    "url": "http://allrecipes.com/recipe/46595/amazing-whole-wheat-pizza-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-delicious-prime-rib.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-delicious-prime-rib.json
new file mode 100644
index 000000000..862769c3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-delicious-prime-rib.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Rub olive oil generously over all sides of prime rib roast. Grind rosemary with coffee beans in a spice grinder and sprinkle the mixture over the roast. Sprinkle lemon pepper and black pepper over the meat, followed by garlic powder and onion powder. Place roast into a large roasting pan and cover with non-stick aluminum foil.",
+        "Roast in the preheated oven for 1 hour and 15 minutes. Uncover and continue roasting until meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads at least 145 degrees F (65 degrees C), about 1 hour and 15 more minutes. Let roast rest for at least 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, or as needed",
+        "1 (7 pound) beef prime rib roast",
+        "2 teaspoons dried rosemary",
+        "2 teaspoons coffee beans",
+        "2 teaspoons lemon pepper",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Delicious Prime Rib",
+    "url": "http://allrecipes.com/recipe/229803/amazingly-delicious-prime-rib/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-delicious-whole-grain-brown.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-delicious-whole-grain-brown.json
new file mode 100644
index 000000000..57bfea65b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-delicious-whole-grain-brown.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.",
+        "In a medium bowl, stir together the applesauce, white sugar, egg whites and butter until smooth. Mix in the buttermilk, vanilla extract and coffee extract. Combine the cocoa, all-purpose flour, whole wheat flour, baking powder and salt; stir into the sugar mixture just until incorporated. Spread the batter evenly into the prepared pan.",
+        "Bake for 25 minutes in the preheated oven, until a toothpick inserted in the center comes out clean, but the brownies are still moist. Cool, and cut into squares."
+    ],
+    "ingredients": [
+        "1/4 cup applesauce",
+        "3/4 cup white sugar",
+        "2 egg whites",
+        "1/4 cup butter, melted",
+        "1/4 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon coffee flavored extract",
+        "1/3 cup unsweetened cocoa powder",
+        "1/4 cup all-purpose flour",
+        "1/4 cup whole wheat pastry flour",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup chopped walnuts (optional)",
+        "1/2 cup chocolate chips (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Delicious Whole-Grain Brownies",
+    "url": "http://allrecipes.com/recipe/49072/amazingly-delicious-whole-grain-brown/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-easy-banana-cake.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-easy-banana-cake.json
new file mode 100644
index 000000000..7b229f831
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-easy-banana-cake.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.",
+        "Beat bananas, cream cheese, and oil together in a bowl using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add cake mix and continue beating for 3 minutes more; spread into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "3 over-ripe bananas, mashed",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup vegetable oil",
+        "1 (15.25 ounce) package cake mix with candy bits (such as Pillsbury\u00ae Funfetti\u00ae), or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Easy Banana Cake",
+    "url": "http://allrecipes.com/recipe/244364/amazingly-easy-banana-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-easy-irish-soda-bread.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-easy-irish-soda-bread.json
new file mode 100644
index 000000000..59513bab0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-easy-irish-soda-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.",
+        "In a large bowl, mix together flour, sugar, baking soda,  baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.",
+        "Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean,  45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes."
+    ],
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "4 tablespoons white sugar",
+        "1 teaspoon baking soda",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup margarine, softened",
+        "1 cup buttermilk",
+        "1 egg",
+        "1/4 cup butter, melted",
+        "1/4 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Easy Irish Soda Bread",
+    "url": "http://allrecipes.com/recipe/16947/amazingly-easy-irish-soda-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-easy-surprisingly-tasty-br.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-easy-surprisingly-tasty-br.json
new file mode 100644
index 000000000..4c329a7ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-easy-surprisingly-tasty-br.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Combine mixed vegetables, potatoes, cream of chicken soup, and chicken chunks in a 9-inch pie dish. Add more soup if needed to coat the ingredients. Unroll crescent rolls and lay the sheet of dough onto the pie dish. Gaps are okay because they allow for ventilation. Press dough to pie plate to seal.",
+        "Bake in the preheated oven until crescent roll dough is golden brown and filling is bubbling, 15 to 20 minutes. Let cool a few minutes before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1053583.jpg",
+    "ingredients": [
+        "1 (15 ounce) can mixed vegetables, drained",
+        "1 (15 ounce) can diced potatoes, drained (optional)",
+        "1 (10.75 ounce) can cream of chicken soup, or more to taste",
+        "3 (6 ounce) cans white meat chicken, drained and broken into chunks",
+        "1 (8 ounce) package refrigerated crescent rolls"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Easy, Surprisingly Tasty Broke College Student Chicken Pot Pie",
+    "url": "http://allrecipes.com/recipe/231564/amazingly-easy-surprisingly-tasty-br/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-good-and-healthy-tuna-salad.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-good-and-healthy-tuna-salad.json
new file mode 100644
index 000000000..7b91fecb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-good-and-healthy-tuna-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix tuna, cranberries, apple, mayonnaise, green onion, sea salt, and black pepper together in a bowl; refrigerate 1 hour.",
+        "Put 2 cups spinach on each of 2 plates. Top spinach with about half the tuna salad."
+    ],
+    "ingredients": [
+        "1 (5 ounce) can tuna in water, drained",
+        "1/3 cup dried cranberries",
+        "1/2 sweet apple, cut into 1/4-inch pieces",
+        "2 tablespoons light mayonnaise",
+        "1 green onion, chopped",
+        "sea salt to taste",
+        "ground black pepper to taste",
+        "4 cups chopped fresh spinach"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Good and Healthy Tuna Salad",
+    "url": "http://allrecipes.com/recipe/231151/amazingly-good-and-healthy-tuna-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-good-eggnog.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-good-eggnog.json
new file mode 100644
index 000000000..e60e7c07d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-good-eggnog.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes.  Slowly bring milk mixture to a boil.",
+        "In a large bowl, combine egg yolks and sugar.  Whisk together until fluffy.  Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick.  Do not allow mixture to boil.  Strain to remove cloves, and let cool for about an hour.",
+        "Stir in rum, cream, 2 teaspoon vanilla, and nutmeg.  Refrigerate overnight  before serving."
+    ],
+    "ingredients": [
+        "4 cups milk",
+        "5 whole cloves",
+        "1/2 teaspoon vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "12 egg yolks",
+        "1 1/2 cups sugar",
+        "2 1/2 cups light rum",
+        "4 cups light cream",
+        "2 teaspoons vanilla extract",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Good Eggnog",
+    "url": "http://allrecipes.com/recipe/57028/amazingly-good-eggnog/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-simple-tomato-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-simple-tomato-sauce.json
new file mode 100644
index 000000000..45048f9c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-simple-tomato-sauce.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat olive oil in a large, heavy pot over medium heat. Cook and stir onion and garlic in hot oil until tender, 5 to 7 minutes.",
+        "Stir crushed tomatoes, tomato sauce, tomato paste, and water with the onion mixture until smooth; add sugar, parsley, basil, salt, Italian seasoning, fennel, and pepper. Stir the mixture, bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened and the seasonings have permeated the sauce, 1 hour to 90 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "1/2 cup minced onion",
+        "2 cloves garlic, crushed",
+        "1 (28 ounce) can crushed tomatoes",
+        "2 (6.5 ounce) cans canned tomato sauce",
+        "2 (6 ounce) cans tomato paste",
+        "1/2 cup water",
+        "2 tablespoons white sugar",
+        "2 tablespoons chopped fresh parsley",
+        "1 1/2 teaspoons dried basil",
+        "1 tablespoon salt",
+        "1 teaspoon Italian seasoning",
+        "1/2 teaspoon fennel seeds",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Simple Tomato Sauce",
+    "url": "http://allrecipes.com/recipe/237834/amazingly-simple-tomato-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-succulent-roast-turkey-thig.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-succulent-roast-turkey-thig.json
new file mode 100644
index 000000000..9f7d9ee28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-succulent-roast-turkey-thig.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan.",
+        "Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.",
+        "Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element.",
+        "Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour."
+    ],
+    "ingredients": [
+        "1 large heat-resistant nylon oven bag (such as Reynolds\u00ae Oven Bags)",
+        "1 tablespoon all-purpose flour",
+        "1 onion, cut into 1-inch pieces",
+        "2 stalks celery, cut into 1-inch pieces",
+        "1 large carrot, cut into 1 inch pieces",
+        "4 turkey thighs",
+        "1 tablespoon olive oil",
+        "2 teaspoons seasoned salt, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Succulent Roast Turkey Thighs",
+    "url": "http://allrecipes.com/recipe/231983/amazingly-succulent-roast-turkey-thig/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-tasty-and-crispy-chicken-sc.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-tasty-and-crispy-chicken-sc.json
new file mode 100644
index 000000000..4d64a9117
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-tasty-and-crispy-chicken-sc.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.",
+        "Heat about 1 inch of oil in a deep-fryer or large saucepan.",
+        "Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.",
+        "Carefully put chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Serve with lemon wedges."
+    ],
+    "ingredients": [
+        "2 large eggs",
+        "3 tablespoons honey",
+        "3 tablespoons Dijon mustard",
+        "2 1/2 tablespoons soy sauce",
+        "1 tablespoon crushed garlic",
+        "3 cups bread crumbs, or as needed",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "vegetable oil for frying",
+        "12 boneless chicken breast halves, pounded very thin",
+        "1 lemon, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Tasty and Crispy Chicken Schnitzel",
+    "url": "http://allrecipes.com/recipe/244951/amazingly-tasty-and-crispy-chicken-sc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amazingly-yummy-surprise-inside-cooki.json b/serverless-fleets/data/input/inferencing/recipes/amazingly-yummy-surprise-inside-cooki.json
new file mode 100644
index 000000000..849e35322
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amazingly-yummy-surprise-inside-cooki.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, beat the butter and flour together until soft and smooth. Stir in the cake mix to form a soft dough. Roll dough into 1 inch balls. Press a candy into the center of each ball, covering completely. Place 2 inches apart onto an ungreased cookie sheet.",
+        "Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in confectioners sugar while still warm."
+    ],
+    "ingredients": [
+        "2 cups butter, softened",
+        "2 3/4 cups all-purpose flour",
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo TM)",
+        "1/4 cup confectioners' sugar for rolling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amazingly Yummy Surprise Inside Cookies",
+    "url": "http://allrecipes.com/recipe/24455/amazingly-yummy-surprise-inside-cooki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amber-beer-cheese-dip.json b/serverless-fleets/data/input/inferencing/recipes/amber-beer-cheese-dip.json
new file mode 100644
index 000000000..00212c604
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amber-beer-cheese-dip.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place the shredded cheese and garlic in the bowl of a food processor.  With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended.  Season with cayenne pepper to taste.  Transfer to a serving bowl, cover, and chill until ready to serve."
+    ],
+    "ingredients": [
+        "2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel\u00ae), shredded",
+        "3 tablespoons minced garlic",
+        "1 (12 ounce) bottle amber beer",
+        "1/4 teaspoon cayenne pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amber Beer Cheese Dip",
+    "url": "http://allrecipes.com/recipe/186372/amber-beer-cheese-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambers-devils-on-horseback.json b/serverless-fleets/data/input/inferencing/recipes/ambers-devils-on-horseback.json
new file mode 100644
index 000000000..eea30a935
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambers-devils-on-horseback.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.",
+        "Bake scallops in preheated oven for 5 minutes.",
+        "In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.",
+        "Return scallops to oven and bake until firm, about 10 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1 pound bay or sea scallops, rinsed and drained",
+        "1/4 cup lemon juice",
+        "2 cloves garlic, minced",
+        "lemon pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amber's Devils on Horseback",
+    "url": "http://allrecipes.com/recipe/18371/ambers-devils-on-horseback/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambers-peanut-butter.json b/serverless-fleets/data/input/inferencing/recipes/ambers-peanut-butter.json
new file mode 100644
index 000000000..17f809a71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambers-peanut-butter.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Place the peanuts into a food processor and process for a minute or so. The peanuts should be forming a ball. Continue processing, and check frequently to see if the peanut ball has oil on top. If not, keep mixing. If it does, pour in the vegetable oil, and process for 30 seconds, or until creamy. Add the honey, and process for another 30 seconds. If you want even creamier peanut butter, add another tablespoon of oil. Store in a sealed container in the refrigerator."
+    ],
+    "ingredients": [
+        "2 cups shelled roasted peanuts",
+        "4 tablespoons vegetable oil",
+        "3 tablespoons honey (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amber's Peanut Butter",
+    "url": "http://allrecipes.com/recipe/88861/ambers-peanut-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambers-penne-alla-vodka.json b/serverless-fleets/data/input/inferencing/recipes/ambers-penne-alla-vodka.json
new file mode 100644
index 000000000..ee84b6a39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambers-penne-alla-vodka.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir fresh tomatoes, onion, and garlic in the hot oil until onion is tender, 1 to 2 minutes. Stir canned tomatoes and tomato paste into the tomato-onion mixture, breaking down the whole tomatoes with a fork. Mix basil, salt, and pepper into the tomato mixture; simmer until liquid has slightly reduced, 15 minutes.",
+        "Stir vodka into the tomato mixture; simmer vodka sauce until slightly reduced, 15 minutes. Stir cream into vodka sauce and cook until heated through, 15 minutes.",
+        "Bring a large pot with lightly salted water and 1/2 teaspoon olive oil to a boil. Cook pasta, stirring occasionally, at a boil until tender yet firm to the bite, about 10 minutes; drain. Fold pasta into vodka sauce to coat."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "3 fresh whole tomatoes, chopped",
+        "1 onion, diced",
+        "7 cloves garlic, chopped",
+        "1 (28 ounce) can whole peeled tomatoes",
+        "1 (12 ounce) can tomato paste",
+        "1 cup chopped fresh basil",
+        "salt and ground black pepper to taste",
+        "1/2 cup vodka",
+        "1 pint heavy whipping cream",
+        "1 pound penne pasta",
+        "1/2 teaspoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amber's Penne Alla Vodka",
+    "url": "http://allrecipes.com/recipe/230783/ambers-penne-alla-vodka/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambers-sesame-chicken.json b/serverless-fleets/data/input/inferencing/recipes/ambers-sesame-chicken.json
new file mode 100644
index 000000000..1498f2ad8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambers-sesame-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.",
+        "Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.",
+        "Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1/2 cup toasted sesame seeds, divided",
+        "1 teaspoon black pepper",
+        "1 teaspoon Chinese five-spice powder",
+        "1 teaspoon crushed red pepper flakes (optional)",
+        "5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks",
+        "5 tablespoons vegetable oil",
+        "1/2 yellow onion, cut into wedges",
+        "1/2 cup green bell pepper, seeded and thinly sliced",
+        "2 tablespoons teriyaki sauce",
+        "2 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amber's Sesame Chicken",
+    "url": "http://allrecipes.com/recipe/65924/ambers-sesame-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambers-super-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/ambers-super-stuffing.json
new file mode 100644
index 000000000..174cd57a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambers-super-stuffing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine chicken stock and wild rice in a saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender, about 45 minutes. Remove from heat.",
+        "Melt the butter in a large skillet. Add the mushrooms, celery, and onion. Cook and stir until the vegetables are soft, about 5 minutes.",
+        "In a large bowl, mix the crumbled cornbread and poultry seasoning. Add the rice with chicken broth and the vegetables and mix well. Use to stuff a turkey or bake on its own. More chicken stock can be added if stuffing is dry."
+    ],
+    "ingredients": [
+        "2 1/4 cups chicken stock",
+        "1/4 cup wild rice",
+        "4 tablespoons butter",
+        "2 cups fresh sliced mushrooms",
+        "2 cups chopped celery",
+        "1 cup chopped onion",
+        "4 cups corn bread stuffing mix",
+        "1 tablespoon poultry seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amber's Super Stuffing",
+    "url": "http://allrecipes.com/recipe/9068/ambers-super-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambers-zucchini-bread.json b/serverless-fleets/data/input/inferencing/recipes/ambers-zucchini-bread.json
new file mode 100644
index 000000000..44fd5cdc3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambers-zucchini-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans.",
+        "In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.",
+        "In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.",
+        "Bake for 40 to 60 minutes."
+    ],
+    "ingredients": [
+        "2 cups grated zucchini",
+        "3/4 cup egg substitute",
+        "2 cups white sugar",
+        "1 cup vegetable oil",
+        "2 teaspoons vanilla extract",
+        "3 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2 tablespoons baking soda",
+        "1 tablespoon ground cinnamon",
+        "2 teaspoons ground nutmeg",
+        "1 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amber's Zucchini Bread",
+    "url": "http://allrecipes.com/recipe/16997/ambers-zucchini-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambila-chicken-14083.json b/serverless-fleets/data/input/inferencing/recipes/ambila-chicken-14083.json
new file mode 100644
index 000000000..497dba9d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambila-chicken-14083.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Wearing rubber gloves, seed and devein jalape\u00f1os and about half of cherry peppers or red chilies for a moderately hot dish. Trim root ends and tough tops of lemongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces.",
+        "To a food processor with motor running add jalape\u00f1os, cherry peppers or red chilies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and pur\u00e9e to a paste.",
+        "Trim beans and cut into 2-inch pieces. Heat a 6-quart heavy kettle over moderately low heat until hot. Add oil and heat until hot but not smoking. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes. Add chicken and cook over moderate heat, stirring, 10 minutes. Add water and simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through. Skim any fat from surface.",
+        "Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minutes. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 minutes, or until beans are tender.",
+        "Serve braised chicken with rice."
+    ],
+    "ingredients": [
+        "2 fresh jalape\u00f1o chilies",
+        "15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies",
+        "2 large or 4 small stalks fresh lemongrass",
+        "1-inch piece fresh gingerroot, peeled",
+        "3/4 pound small shallots (about 20), halved",
+        "6 garlic cloves",
+        "3 candlenuts or 5 macadamia nuts",
+        "1/2 teaspoon dried shrimp paste",
+        "1 teaspoon turmeric",
+        "1 pound Chinese long beans or green beans",
+        "1/3 cup corn or safflower oil",
+        "a 3/4- to 4-pound chicken, cut into 16 serving pieces",
+        "1 1/2 cups water",
+        "3 tablespoons fresh lemon juice",
+        "1 1/2 tablespoons soy sauce",
+        "1 1/2 teaspoons sugar",
+        "1 teaspoon salt, or to taste",
+        "Accompaniment: steamed rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Chicken",
+        "Garlic",
+        "Ginger",
+        "Herb",
+        "Nut",
+        "Poultry",
+        "Hot Pepper",
+        "Jalape\u00f1o",
+        "Gourmet"
+    ],
+    "title": "Ambila Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/ambila-chicken-14083"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambrosia-230250.json b/serverless-fleets/data/input/inferencing/recipes/ambrosia-230250.json
new file mode 100644
index 000000000..308b41a3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambrosia-230250.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Using a sharp knife, cut away peel and white pith from oranges and grapefruit. Remove orange and grapefruit segments from their membranes. Squeeze juice from membranes into a small bowl. Whisk honey into juice. Arrange layers of orange segments, grapefruit segments and starfruit slices in a clear glass serving dish. Top with grapes. Pour sweetened juice over fruit and garnish with zest. Chill at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "4 seedless navel (or blood) oranges",
+        "2 Ruby Red grapefruit (1 lb each)",
+        "3 tbsp honey",
+        "1 starfruit, thinly sliced",
+        "1 cup seedless red grapes, halved",
+        "1/2 cup champagne grapes (optional)",
+        "Julienned orange zest"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "No-Cook",
+        "Low Fat",
+        "Grapefruit",
+        "Orange",
+        "Honey",
+        "Grape",
+        "Self",
+        "Fat Free",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Ambrosia",
+    "url": "http://www.epicurious.com/recipes/food/views/ambrosia-230250"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambrosia-cake.json b/serverless-fleets/data/input/inferencing/recipes/ambrosia-cake.json
new file mode 100644
index 000000000..7b95efdf8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambrosia-cake.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).  Grease and flour two 9 inch round cake pans.",
+        "In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metal bowl, whip egg whites to soft peaks. Fold egg whites into the cake batter. Divide the batter evenly between the prepared pans.",
+        "Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans over a wire rack. When cakes are cool enough to handle, tap out of the pan to cool completely. Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.",
+        "To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened. Remove from heat, and stir in the orange zest, orange juice and lemon juice.",
+        "To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar. Continue cooking without stirring, until the temperature is between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form. Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy. Stir in almond extract."
+    ],
+    "ingredients": [
+        "2/3 cup shortening",
+        "1 3/4 cups white sugar",
+        "2 1/2 cups sifted cake flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1 cup milk",
+        "1 cup flaked coconut",
+        "1 1/2 teaspoons vanilla extract",
+        "5 egg whites",
+        "1/2 cup white sugar",
+        "1 1/2 teaspoons cornstarch",
+        "1 tablespoon butter",
+        "1 egg yolk, beaten",
+        "1/3 cup flaked coconut",
+        "2 tablespoons orange zest",
+        "1 tablespoon orange juice",
+        "1 tablespoon lemon juice",
+        "1 cup white sugar",
+        "1/2 cup light corn syrup",
+        "1/4 cup water",
+        "2 egg whites",
+        "1 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ambrosia Cake",
+    "url": "http://allrecipes.com/recipe/8087/ambrosia-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambrosia-cookies.json b/serverless-fleets/data/input/inferencing/recipes/ambrosia-cookies.json
new file mode 100644
index 000000000..a22e68382
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambrosia-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Sift flour, baking powder, soda and salt.  In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla.  Beat well.",
+        "Add flour mixture to butter mixture.  Mix well.  Stir in oats, nuts, and coconut.  Mix until well blended.",
+        "Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C)."
+    ],
+    "ingredients": [
+        "2 cups sifted all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup butter, softened",
+        "1 cup packed brown sugar",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups rolled oats",
+        "1 cup chopped walnuts",
+        "1 cup flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ambrosia Cookies",
+    "url": "http://allrecipes.com/recipe/10295/ambrosia-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambrosia-fruit-salad.json b/serverless-fleets/data/input/inferencing/recipes/ambrosia-fruit-salad.json
new file mode 100644
index 000000000..ee128cb89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambrosia-fruit-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "2 1/2 cups shredded coconut",
+        "1/2 cup chopped walnuts",
+        "1 (8 ounce) can fruit cocktail, drained",
+        "1 (8 ounce) can pineapple chunks, drained",
+        "1 (11 ounce) can mandarin oranges, drained",
+        "3 cups miniature marshmallows",
+        "1 (10 ounce) jar maraschino cherries, drained (optional)",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ambrosia Fruit Salad",
+    "url": "http://allrecipes.com/recipe/16123/ambrosia-fruit-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambrosia-reborn.json b/serverless-fleets/data/input/inferencing/recipes/ambrosia-reborn.json
new file mode 100644
index 000000000..3deec876d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambrosia-reborn.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix whipped topping, pineapple with juice, pudding mix, marshmallows, and coconut together in a bowl. Refrigerate for flavors to blend and mixture to set, 1 hour.",
+        "Fold mandarin oranges and fruit cocktail into the whipped topping mixture. Garnish with cherries. Serve immediately or set longer in refrigerator until ready to serve."
+    ],
+    "ingredients": [
+        "1 (16 ounce) container whipped topping",
+        "1 (20 ounce) can crushed pineapple with juice",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "3 cups miniature marshmallows",
+        "2 cups flaked coconut (optional)",
+        "1 (11 ounce) can mandarin oranges, drained",
+        "1 (17 ounce) can fruit cocktail, drained",
+        "1 (4 ounce) jar maraschino cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ambrosia Reborn",
+    "url": "http://allrecipes.com/recipe/230374/ambrosia-reborn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambrosia-salad-ii.json b/serverless-fleets/data/input/inferencing/recipes/ambrosia-salad-ii.json
new file mode 100644
index 000000000..f6a76eda0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambrosia-salad-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, combine mandarin oranges, crushed pineapple, bananas, coconut, marshmallows, and pecan pieces. Fold in whipped topping. Garnish with maraschino cherries. Chill for 1 hour or overnight."
+    ],
+    "ingredients": [
+        "1 (11 ounce) can mandarin oranges",
+        "1 (8 ounce) can crushed pineapple, drained",
+        "3 bananas, sliced",
+        "2 cups flaked coconut",
+        "2 cups miniature marshmallows",
+        "1 cup pecan pieces",
+        "1 (16 ounce) container frozen whipped topping, thawed",
+        "1 cup maraschino cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ambrosia Salad II",
+    "url": "http://allrecipes.com/recipe/43394/ambrosia-salad-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ambrosial-bread.json b/serverless-fleets/data/input/inferencing/recipes/ambrosial-bread.json
new file mode 100644
index 000000000..d855d0d68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ambrosial-bread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select Sweet Bread setting or White Bread setting.  Start."
+    ],
+    "ingredients": [
+        "1 1/3 cups water",
+        "3/4 cup chocolate-covered crispy peanut butter candy",
+        "1/3 cup honey",
+        "1 1/2 teaspoons salt",
+        "3 tablespoons dry milk powder",
+        "4 cups bread flour",
+        "2 3/4 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ambrosial Bread",
+    "url": "http://allrecipes.com/recipe/15042/ambrosial-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amby-raes-cucumber-salad.json b/serverless-fleets/data/input/inferencing/recipes/amby-raes-cucumber-salad.json
new file mode 100644
index 000000000..cae7041f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amby-raes-cucumber-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place cucumbers in a large salad bowl, and set aside.",
+        "In a small bowl, whisk together the sour cream, mint, garlic, lemon juice, olive oil, salt, and pepper until well blended. Pour over the cucumbers, and mix until well coated."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/442499.jpg",
+    "ingredients": [
+        "2 large cucumbers, peeled and cubed",
+        "2 cups sour cream",
+        "4 sprigs fresh mint, chopped",
+        "3 cloves garlic, peeled and minced",
+        "1/4 cup lemon juice",
+        "1/4 cup olive oil",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amby Rae's Cucumber Salad",
+    "url": "http://allrecipes.com/recipe/18402/amby-raes-cucumber-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/ameilias-italian-stuffed-olives.json b/serverless-fleets/data/input/inferencing/recipes/ameilias-italian-stuffed-olives.json
new file mode 100644
index 000000000..a3eaf593e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ameilias-italian-stuffed-olives.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.",
+        "Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.",
+        "Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.",
+        "Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.",
+        "Heat oil in deep-fryer to 375 degrees F (190 degrees C).",
+        "Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 stalk celery, minced",
+        "1/2 medium onion, minced",
+        "2 cloves garlic, pressed",
+        "2 thick cut bone-in pork chops",
+        "1 whole skinless, bone-in chicken breast",
+        "1 (10.75 ounce) can tomato puree",
+        "1 (12 ounce) can tomato paste",
+        "1 cup water",
+        "3 (8 ounce) jars colossal green olives, with pits",
+        "3 eggs, divided and beaten",
+        "1/4 cup grated Parmesan cheese",
+        "1 teaspoon ground nutmeg",
+        "1 lemon, zested",
+        "flour for dredging",
+        "bread crumbs",
+        "vegetable oil for deep frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ameilia's Italian Stuffed Olives",
+    "url": "http://allrecipes.com/recipe/48498/ameilias-italian-stuffed-olives/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amelias-slow-cooker-brunswick-stew.json b/serverless-fleets/data/input/inferencing/recipes/amelias-slow-cooker-brunswick-stew.json
new file mode 100644
index 000000000..3ea2df9e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amelias-slow-cooker-brunswick-stew.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.",
+        "Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.",
+        "Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 pound country style pork ribs",
+        "1 onion, chopped",
+        "1 roasted chicken, deboned and shredded",
+        "1 (28 ounce) can diced tomatoes",
+        "3/4 cup ketchup",
+        "1/2 (10 fluid ounce) bottle steak sauce",
+        "1/2 cup cider vinegar",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon hot sauce",
+        "1 lemon, juiced",
+        "2 cubes chicken bouillon",
+        "1/2 tablespoon ground black pepper",
+        "1 (15 ounce) can whole kernel corn, undrained",
+        "1 cup frozen lima beans, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amelia's Slow Cooker Brunswick Stew",
+    "url": "http://allrecipes.com/recipe/69843/amelias-slow-cooker-brunswick-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amelias-tuna-macaroni-salad.json b/serverless-fleets/data/input/inferencing/recipes/amelias-tuna-macaroni-salad.json
new file mode 100644
index 000000000..c19e9c64f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amelias-tuna-macaroni-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.",
+        "In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3591151.jpg",
+    "ingredients": [
+        "1 (12 ounce) package elbow macaroni",
+        "1 (5 ounce) can tuna, drained",
+        "2 stalks celery, chopped",
+        "2 tablespoons chopped sweet onion",
+        "1 (10 ounce) can baby peas, drained",
+        "1 cup mayonnaise",
+        "2 tablespoons sweet pickle relish",
+        "salt and pepper to taste",
+        "3 hard-cooked eggs, quartered",
+        "1 pinch paprika, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amelia's Tuna Macaroni Salad",
+    "url": "http://allrecipes.com/recipe/70208/amelias-tuna-macaroni-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amenas-triple-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/amenas-triple-chocolate-chip-cookies.json
new file mode 100644
index 000000000..b0e4158d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amenas-triple-chocolate-chip-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.",
+        "Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.",
+        "Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.",
+        "Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter",
+        "1/2 cup white sugar",
+        "1/4 cup packed light brown sugar",
+        "1 large egg",
+        "1/2 teaspoon vanilla extract",
+        "1 1/8 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1/3 cup semi-sweet chocolate chips",
+        "1/3 cup white chocolate chips",
+        "1/3 cup milk chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amena's Triple Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/219113/amenas-triple-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/american-apple-pie.json
new file mode 100644
index 000000000..987cf860d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-apple-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven 425 degrees F (220 degrees C).  Spray deep dish pie plate with cooking spray",
+        "Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well.  Add apples and raisins to sugar mixture; stir until fruit is well coated.",
+        "Spoon apple mixture into pie crust.  Place second piecrust on top of filling, and trim edges.  Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.",
+        "Bake till golden brown, about 35 to 40 minutes.  Place on a wire rack, and cool 30 minutes."
+    ],
+    "ingredients": [
+        "1/3 cup packed light brown sugar",
+        "1/3 cup white sugar",
+        "1 tablespoon all-purpose flour",
+        "1 teaspoon lemon juice",
+        "1/3 teaspoon ground cinnamon",
+        "7 1/2 cups peeled, cored and sliced apples",
+        "1 cup raisins",
+        "1 recipe pastry for a 9 inch double crust pie",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Apple Pie",
+    "url": "http://allrecipes.com/recipe/12092/american-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-beauty-200310.json b/serverless-fleets/data/input/inferencing/recipes/american-beauty-200310.json
new file mode 100644
index 000000000..3df421271
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-beauty-200310.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine the brandy, vermouth, cr\u00e8me de menthe, orange juice, and grenadine in a cocktail shaker and shake vigorously. Strain into a cocktail glass. Float the port on top."
+    ],
+    "ingredients": [
+        "1 ounce brandy",
+        "1/2 ounce dry vermouth",
+        "1/4 teaspoon white cr\u00e8me de menthe",
+        "1 ounce orange juice",
+        "1 teaspoon grenadine",
+        "1 ounce tawny port",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Wine",
+        "Alcoholic",
+        "Cocktail Party",
+        "Orange",
+        "Spirit",
+        "Brandy",
+        "Port",
+        "Drink"
+    ],
+    "title": "American Beauty",
+    "url": "http://www.epicurious.com/recipes/food/views/american-beauty-200310"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-breakfast-casserole.json b/serverless-fleets/data/input/inferencing/recipes/american-breakfast-casserole.json
new file mode 100644
index 000000000..f11eb1eb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-breakfast-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cook and stir bacon and onion in a skillet over medium heat until the bacon is crisp, 10 to 15 minutes. Drain grease, reserving the drippings.",
+        "Grease a 9x13-inch baking dish with the reserved bacon grease.",
+        "Combine the cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chilies in the prepared baking dish; stir to combine.",
+        "Bake in preheated oven until the eggs are set firm, 35 to 40 minutes.",
+        "Let casserole cool 10 minutes before cutting to serve."
+    ],
+    "ingredients": [
+        "1 (1 pound) package bacon, diced",
+        "1 sweet onion, chopped",
+        "6 eggs, lightly beaten",
+        "4 cups frozen Southern-style hash brown potatoes, thawed",
+        "2 cups shredded Cheddar cheese",
+        "1 1/2 cups small curd cottage cheese",
+        "1 1/4 cups shredded Swiss cheese",
+        "1 cup chopped green bell pepper, or to taste (optional)",
+        "1 (4 ounce) can chopped green chilies, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Breakfast Casserole",
+    "url": "http://allrecipes.com/recipe/220909/american-breakfast-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-caviar-with-crispy-yukon-gold-potato-pancakes-233687.json b/serverless-fleets/data/input/inferencing/recipes/american-caviar-with-crispy-yukon-gold-potato-pancakes-233687.json
new file mode 100644
index 000000000..4fd5c69d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-caviar-with-crispy-yukon-gold-potato-pancakes-233687.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.",
+        "Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.",
+        "Top pancakes with cr\u00e8me fra\u00eeche, red onion, and caviar; serve.",
+        "*Available at some supermarkets and at specialty foods stores."
+    ],
+    "ingredients": [
+        "1 pound Yukon Gold potatoes, peeled",
+        "1 large egg",
+        "2 tablespoons all purpose flour",
+        "1 teaspoon fresh lemon juice",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "Vegetable oil (for frying)",
+        "1/4 cup cr\u00e8me fra\u00eeche*",
+        "1/4 cup finely chopped red onion",
+        "2 ounces American sturgeon caviar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Fish",
+        "Onion",
+        "Potato",
+        "Appetizer",
+        "Fry",
+        "Super Bowl",
+        "Lemon",
+        "Fall",
+        "Winter",
+        "Pan-Fry",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "American Caviar with Crispy Yukon Gold Potato Pancakes",
+    "url": "http://www.epicurious.com/recipes/food/views/american-caviar-with-crispy-yukon-gold-potato-pancakes-233687"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-ceviche.json b/serverless-fleets/data/input/inferencing/recipes/american-ceviche.json
new file mode 100644
index 000000000..5b8a8f482
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-ceviche.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Mix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and garlic together in a container with a lid; pour tomato and clam juice cocktail over the salad and mix. Season to taste with salt and black pepper.",
+        "Let the salad marinate overnight in the refrigerator; stir again before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1280&h=670&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5367229.jpg",
+    "ingredients": [
+        "1 (16 ounce) package cooked medium shrimp, peeled and deveined",
+        "2 (8 ounce) packages imitation crabmeat, cut into 1-inch pieces",
+        "5  tomatoes, diced",
+        "3  avocados, peeled and diced",
+        "1  English cucumber, peeled and cut into bite-size pieces",
+        "1  red onion, diced",
+        "1 bunch cilantro, chopped, or more to taste",
+        "4  limes, juiced",
+        "2  jalapeno peppers, seeded and finely diced",
+        "2 cloves garlic, pressed",
+        "1 (64 ounce) bottle tomato and clam juice cocktail",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Ceviche",
+    "url": "http://allrecipes.com/recipe/222695/american-ceviche/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-cheese-bacon-and-tomato-on-white-bread-102915.json b/serverless-fleets/data/input/inferencing/recipes/american-cheese-bacon-and-tomato-on-white-bread-102915.json
new file mode 100644
index 000000000..03b0d9407
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-cheese-bacon-and-tomato-on-white-bread-102915.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "1. Place two slices of cheese onto each side of bread.",
+        "2. Place bacon and tomato slices onto one side of bread.",
+        "3. Close sandwich.",
+        "4. Spread evenly 1/2 teaspoon of lightly salted butter onto each side of the bread.",
+        "5. Grill over moderate heat for approximately 3-4 minutes."
+    ],
+    "ingredients": [
+        "4 slices American cheese",
+        "2 slices of white bread",
+        "2-3 strips of cooked bacon",
+        "2-3 slices ripe tomato",
+        "1 teaspoon lightly salted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Cheese",
+        "Tomato",
+        "Back to School",
+        "Lunch",
+        "Bacon",
+        "Fall",
+        "Grill/Barbecue",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "American Cheese, Bacon and Tomato on White Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/american-cheese-bacon-and-tomato-on-white-bread-102915"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-chop-suey-ii.json b/serverless-fleets/data/input/inferencing/recipes/american-chop-suey-ii.json
new file mode 100644
index 000000000..e7e62366a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-chop-suey-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cook macaroni according to package directions.",
+        "Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.",
+        "When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package uncooked elbow macaroni",
+        "1 pound lean ground beef",
+        "1 onion, chopped",
+        "2 (10.75 ounce) cans condensed tomato soup",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Chop Suey II",
+    "url": "http://allrecipes.com/recipe/18882/american-chop-suey-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-chop-suey.json b/serverless-fleets/data/input/inferencing/recipes/american-chop-suey.json
new file mode 100644
index 000000000..39cfc991b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-chop-suey.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large skillet, brown the beef with the celery and onion until the onion is tender. Add the tomatoes and spaghetti and heat, stirring all together. Serve with garlic bread and a dinner salad if desired. SO easy!"
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1/2 cup chopped celery",
+        "1/2 cup chopped onion",
+        "1 (14.5 ounce) can stewed tomatoes",
+        "2 (15 ounce) cans spaghetti with sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Chop Suey",
+    "url": "http://allrecipes.com/recipe/11895/american-chop-suey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-flag-cake.json b/serverless-fleets/data/input/inferencing/recipes/american-flag-cake.json
new file mode 100644
index 000000000..9d92bf04f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-flag-cake.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper.",
+        "Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.",
+        "To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.",
+        "Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.",
+        "Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.",
+        "Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.",
+        "Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.",
+        "Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.",
+        "To assemble the cake, you will need 2 thin 8-inch red cake layers, 1 thin 8-inch white cake layer, 1 4-inch thin red cake circle, 1 4-inch thin white cake circle, and 1 blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.",
+        "To assemble cake, place 1 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.",
+        "Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red  cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.",
+        "Frost the entire outside of the cake generously with the remaining frosting.",
+        "Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.",
+        "Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make 'stars.' Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.",
+        "To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice."
+    ],
+    "ingredients": [
+        "3 (10.25 ounce) packages white cake mix",
+        "9 egg whites",
+        "1 cup vegetable oil",
+        "3 3/4 cups whole milk",
+        "2 tablespoons clear vanilla extract",
+        "2 tablespoons red food coloring",
+        "1 tablespoon blue food coloring",
+        "1 cup white chocolate chips",
+        "10 cups fluffy white frosting",
+        "1 tablespoon white chocolate chips, or as needed",
+        "2 tablespoons white sugar, or as needed",
+        "1 4-inch round paper or cardboard stencil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Flag Cake",
+    "url": "http://allrecipes.com/recipe/232909/american-flag-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-french-onion-soup.json b/serverless-fleets/data/input/inferencing/recipes/american-french-onion-soup.json
new file mode 100644
index 000000000..85f6fef93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-french-onion-soup.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.",
+        "Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.",
+        "Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat  to low and simmer for about an hour. Season with salt and pepper to taste.",
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.",
+        "Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.",
+        "Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup unsalted butter",
+        "6 large yellow onions, diced",
+        "3 tablespoons dry sherry",
+        "1 tablespoon sherry vinegar, or to taste",
+        "4 cups chicken broth",
+        "4 cups beef broth",
+        "3 sprigs fresh thyme",
+        "salt and ground black pepper to taste",
+        "6 slices French bread",
+        "1/4 cup butter, melted",
+        "1 cup shredded extra-sharp Cheddar cheese",
+        "1 cup shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American French Onion Soup",
+    "url": "http://allrecipes.com/recipe/223049/american-french-onion-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-frittata.json b/serverless-fleets/data/input/inferencing/recipes/american-frittata.json
new file mode 100644
index 000000000..97209d8b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-frittata.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 5 minutes. Drain and set aside to cool. Meanwhile, preheat oven to 350 degrees F (175 degrees C).",
+        "In a cast iron skillet, heat oil over medium heat. Add onions and cook slowly, stirring occasionally, until onions are soft.",
+        "Stir in eggs, drained potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes. Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes."
+    ],
+    "ingredients": [
+        "4 potatoes, peeled and cubed",
+        "1/2 onions, sliced",
+        "1 tablespoon vegetable oil",
+        "8 eggs, beaten",
+        "3/4 cup cubed ham",
+        "salt and pepper to taste",
+        "3/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Frittata",
+    "url": "http://allrecipes.com/recipe/20020/american-frittata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-girls-peach-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/american-girls-peach-cobbler.json
new file mode 100644
index 000000000..e8048eb42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-girls-peach-cobbler.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.",
+        "Bake for 35 to 40 minutes in the preheated oven, or until the top is golden."
+    ],
+    "ingredients": [
+        "1/2 cup reduced-calorie margarine, melted",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 1/2 cups white sugar",
+        "1/2 cup skim milk",
+        "4 (15 ounce) cans sliced peaches packed in juice, drained and juice reserved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Girl's Peach Cobbler",
+    "url": "http://allrecipes.com/recipe/39932/american-girls-peach-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-hatch-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/american-hatch-potato-salad.json
new file mode 100644
index 000000000..7e300f8d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-hatch-potato-salad.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place potatoes and 2 tablespoons salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 6 to 8 minutes. Drain. Transfer to a large bowl and set aside to cool.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.",
+        "Place chile peppers cut-side down on baking sheet and lightly brush skin with oil.",
+        "Broil in the preheated oven until skin is heavily blistered and turning black, 12 to 15 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.",
+        "Whisk mayonnaise, parsley, peperoncini peppers, mustard, lemon juice, pickle relish, and remaining 1 teaspoon salt in a small bowl to make dressing.",
+        "Pour dressing over cooled potatoes. Add chile peppers, celery, and onion; mix to combine. Season salad with black pepper. Chill in the refrigerator before serving, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 pounds potatoes, peeled and cubed",
+        "2 tablespoons kosher salt",
+        "2 Hatch chile peppers, halved and seeded, or more to taste",
+        "1 teaspoon vegetable oil",
+        "1 cup mayonnaise",
+        "1/4 cup chopped flat-leaf parsley",
+        "2 peperoncini peppers, minced",
+        "2 tablespoons prepared mustard",
+        "1 tablespoon lemon juice",
+        "1 tablespoon pickle relish",
+        "1 teaspoon kosher salt",
+        "2 ribs celery with leaves, chopped",
+        "1/2 red onion, finely chopped",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Hatch Potato Salad",
+    "url": "http://allrecipes.com/recipe/246950/american-hatch-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-italian-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/american-italian-pasta-salad.json
new file mode 100644
index 000000000..33accffd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-italian-pasta-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.",
+        "In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.",
+        "In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving.  Add extra dressing if pasta appears dry."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package fusilli pasta",
+        "1 cup mayonnaise",
+        "1 cup sour cream",
+        "2 tablespoons milk",
+        "1 (.7 ounce) package dry Italian-style salad dressing mix",
+        "1 cup frozen petite peas, thawed",
+        "2 (2 ounce) cans sliced black olives",
+        "1 cup cubed Genoa salami",
+        "3/4 cup chopped green onions",
+        "3/4 cup chopped celery",
+        "1/2 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American-Italian Pasta Salad",
+    "url": "http://allrecipes.com/recipe/14318/american-italian-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/american-lasagna.json
new file mode 100644
index 000000000..e178bb638
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-lasagna.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.",
+        "Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.",
+        "In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.",
+        "Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.",
+        "Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "1 onion, chopped",
+        "2 cloves garlic, minced",
+        "1 tablespoon chopped fresh basil",
+        "1 teaspoon dried oregano",
+        "2 tablespoons brown sugar",
+        "1 1/2 teaspoons salt",
+        "1 (29 ounce) can diced tomatoes",
+        "2 (6 ounce) cans tomato paste",
+        "12 dry lasagna noodles",
+        "2 eggs, beaten",
+        "1 pint part-skim ricotta cheese",
+        "1/2 cup grated Parmesan cheese",
+        "2 tablespoons dried parsley",
+        "1 teaspoon salt",
+        "1 pound mozzarella cheese, shredded",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Lasagna",
+    "url": "http://allrecipes.com/recipe/11729/american-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-lite-fried-rice.json b/serverless-fleets/data/input/inferencing/recipes/american-lite-fried-rice.json
new file mode 100644
index 000000000..888efddcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-lite-fried-rice.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.",
+        "Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat."
+    ],
+    "ingredients": [
+        "1 cup dry jasmine rice",
+        "3 tablespoons vegetable oil",
+        "2 cloves garlic, chopped",
+        "2 cups broccoli florets",
+        "1 cup cauliflower florets",
+        "5 green onions, chopped",
+        "1 (10 ounce) package shredded carrots",
+        "3 cups shredded cabbage",
+        "1 (8 ounce) can water chestnuts, drained",
+        "1/4 cup soy sauce, or to taste",
+        "1/4 cup water as needed",
+        "chili sauce (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Lite Fried Rice",
+    "url": "http://allrecipes.com/recipe/59218/american-lite-fried-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/american-potato-salad.json
new file mode 100644
index 000000000..3686d4077
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-potato-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.",
+        "Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.",
+        "In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight."
+    ],
+    "ingredients": [
+        "5 pounds red potatoes",
+        "6 eggs",
+        "2 cups mayonnaise",
+        "1 onion, diced",
+        "2 green onions, thinly sliced",
+        "1 small green bell pepper, seeded and diced",
+        "3 stalks celery, thinly sliced",
+        "2 teaspoons salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Potato Salad",
+    "url": "http://allrecipes.com/recipe/39964/american-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-shepherds-pie.json b/serverless-fleets/data/input/inferencing/recipes/american-shepherds-pie.json
new file mode 100644
index 000000000..c9d28d98c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-shepherds-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.",
+        "In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear.  Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.",
+        "Bake 20 minutes.  Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped celery",
+        "1 (10.5 ounce) can condensed vegetable soup",
+        "1/2 teaspoon dried thyme",
+        "3 cups mashed cooked potatoes",
+        "1 cup shredded Colby longhorn cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Shepherd's Pie",
+    "url": "http://allrecipes.com/recipe/20098/american-shepherds-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-style-creamy-greek-dressing.json b/serverless-fleets/data/input/inferencing/recipes/american-style-creamy-greek-dressing.json
new file mode 100644
index 000000000..245f6ce6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-style-creamy-greek-dressing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Process cucumber, feta cheese, mayonnaise, sour cream, milk, olive oil, garlic powder, salt, onion powder, and black pepper in a food processor until smooth."
+    ],
+    "ingredients": [
+        "1/2 cucumber, chopped",
+        "1/2 (4 ounce) package brine-packed feta cheese",
+        "1/4 cup mayonnaise",
+        "1/4 cup sour cream",
+        "3 tablespoons milk",
+        "2 tablespoons olive oil",
+        "1 1/2 teaspoons garlic powder, or to taste",
+        "1 teaspoon salt, or to taste",
+        "1/2 teaspoon onion powder, or to taste",
+        "1/2 teaspoon ground black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American-Style Creamy Greek Dressing",
+    "url": "http://allrecipes.com/recipe/238674/american-style-creamy-greek-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-style-red-beans-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/american-style-red-beans-and-rice.json
new file mode 100644
index 000000000..6cc242a38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-style-red-beans-and-rice.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.",
+        "Meanwhile,  bring 4 cups water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.  Stir in remaining 3 teaspoons adobo.  Serve beans over the rice."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 (15 ounce) can kidney beans",
+        "1 1/2 cups tomato sauce",
+        "4 1/2 cups water, divided",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon dried basil",
+        "1 pinch dried thyme",
+        "salt and pepper to taste",
+        "5 teaspoons adobo seasoning, divided",
+        "2 cups uncooked white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American-Style Red Beans and Rice",
+    "url": "http://allrecipes.com/recipe/25331/american-style-red-beans-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/american-turkey-tacos.json b/serverless-fleets/data/input/inferencing/recipes/american-turkey-tacos.json
new file mode 100644
index 000000000..b76cb0487
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/american-turkey-tacos.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat; cook and stir the ground turkey and onion in the hot skillet until the turkey is crumbly, evenly browned, and no longer pink. Season with salt, pepper, and garlic powder. Drain and discard any excess grease.",
+        "Spread one side of the taco shell with avocado and the other side with sour cream. Fill each taco shell with ground turkey and top with Colby cheese and pico de gallo."
+    ],
+    "ingredients": [
+        "1 pound ground turkey",
+        "1/2 sweet onion, chopped",
+        "salt and ground black pepper to taste",
+        "1 pinch garlic powder, or to taste",
+        "8 taco shells, warmed",
+        "2 avocados, peeled and mashed",
+        "3/4 cup reduced-fat sour cream",
+        "1 cup pico de gallo",
+        "1 cup shredded Colby cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "American Turkey Tacos",
+    "url": "http://allrecipes.com/recipe/213659/american-turkey-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/americano-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/americano-cocktail.json
new file mode 100644
index 000000000..ebb5c26f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/americano-cocktail.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Add ice to a tall glass. Pour in Campari and vermouth. Stir and top with soda water. Squeeze a twist of orange peel over the drink and drop it in."
+    ],
+    "ingredients": [
+        "2 cups ice",
+        "1 1/2 fluid ounces bitter orange aperitif (such as Campari\u00ae)",
+        "1 1/2 fluid ounces sweet vermouth",
+        "3 ounces club soda, or as needed",
+        "1 (1 inch) piece orange peel"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Americano Cocktail",
+    "url": "http://allrecipes.com/recipe/217149/americano-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/americas-best-barbeque-rub.json b/serverless-fleets/data/input/inferencing/recipes/americas-best-barbeque-rub.json
new file mode 100644
index 000000000..5466898cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/americas-best-barbeque-rub.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk brown sugar, paprika, black pepper, coarse salt, cumin, hickory salt, garlic powder, onion powder, celery seeds, and cayenne pepper together in a bowl."
+    ],
+    "ingredients": [
+        "1/4 cup firmly packed brown sugar",
+        "1/4 cup sweet paprika",
+        "3 tablespoons ground black pepper",
+        "3 tablespoons coarse salt",
+        "2 tablespoons ground cumin",
+        "1 tablespoon hickory smoked salt",
+        "2 teaspoons garlic powder",
+        "2 teaspoons onion powder",
+        "2 teaspoons celery seeds",
+        "1 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "America's Best Barbeque Rub",
+    "url": "http://allrecipes.com/recipe/242107/americas-best-barbeque-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/americas-best-buffet-casserole.json b/serverless-fleets/data/input/inferencing/recipes/americas-best-buffet-casserole.json
new file mode 100644
index 000000000..88e5223d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/americas-best-buffet-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Spread the dried potatoes in the bottom of an ungreased 9x13 inch baking dish. Cover with a layer of sausages. Mix together the condensed soup, milk and butter; pour over the ingredients in the dish. Layer in the cheddar cheese, cubed ham and mushrooms. Dot with cream cheese cubes, and sprinkle with dried chives.",
+        "Bake uncovered for 30 minutes in the preheated oven. Sprinkle the French fried onions over the top, and return to the oven for an additional 15 minutes, or until browned."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1794&h=939&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F31074.jpg",
+    "ingredients": [
+        "1 (5.5 ounce) package au gratin instant potato mix",
+        "1 (16 ounce) package cocktail wieners, sliced lengthwise",
+        "1\u2009\u00bd cups milk",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "2 tablespoons margarine or butter, melted",
+        "1 (8 ounce) package shredded sharp Cheddar cheese",
+        "8 ounces cubed cooked ham",
+        "1 (4.5 ounce) can sliced mushrooms, drained",
+        "1 (8 ounce) package cream cheese, diced",
+        "2 tablespoons dried chives",
+        "1 (6 ounce) can French-fried onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "America's Best Buffet Casserole",
+    "url": "http://allrecipes.com/recipe/58308/americas-best-buffet-casserole/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-bob-and-andy-pie.json b/serverless-fleets/data/input/inferencing/recipes/amish-bob-and-andy-pie.json
new file mode 100644
index 000000000..64668fa25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-bob-and-andy-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat all ingredients together very well and pour into a 9 inch unbaked pie shell.",
+        "Bake at 350 degrees F (175 degrees C) for 45 minutes. Pie will quiver. This is ok! The top will be puffed up when you remove the pie from the oven and will fall down after it has cooled. This is ok, too! Best served at room temperature."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup packed brown sugar",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon salt",
+        "3 eggs, beaten",
+        "2 cups milk",
+        "1 tablespoon melted butter",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Bob And Andy Pie",
+    "url": "http://allrecipes.com/recipe/12569/amish-bob-and-andy-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-bread.json b/serverless-fleets/data/input/inferencing/recipes/amish-bread.json
new file mode 100644
index 000000000..5dce09c90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-bread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.",
+        "When the dough has raised once and second cycle of kneading begins, turn machine off.  Reset by pressing Start once again.  This gives the dough two full raising cycles before the final raising cycle prior to baking."
+    ],
+    "ingredients": [
+        "2 3/4 cups bread flour",
+        "1/4 cup canola oil",
+        "1 teaspoon active dry yeast",
+        "1/4 cup white sugar",
+        "1/2 teaspoon salt",
+        "18 tablespoons warm water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Bread",
+    "url": "http://allrecipes.com/recipe/22451/amish-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-breakfast-bake.json b/serverless-fleets/data/input/inferencing/recipes/amish-breakfast-bake.json
new file mode 100644
index 000000000..c041d2072
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-breakfast-bake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.",
+        "Cut the Anaheim pepper into halves lengthwise; remove and discard the stem, seeds, and ribs. Place the pepper, cut-sides down, onto the prepared baking sheet.",
+        "Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skins; chop pepper.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes; remove sausage using a slotted spoon to a plate, leaving rendered fat in the skillet.",
+        "Return skillet to medium-high heat. Saute onion, zucchini, bell pepper, and Anaheim pepper in hot skillet until just tender, about 4 minutes.",
+        "Stir eggs, hash browns, Cheddar cheese, cottage cheese, and Swiss cheese together in a large bowl; add sausage and sauteed vegetables and stir. Pour egg mixture into prepared baking dish.",
+        "Bake in the preheated oven until eggs are set and mixture is bubbling, about 70 minutes. Let cool for 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "1 large Anaheim chile pepper",
+        "2 (12 ounce) packages reduced fat pork sausage (such as Jimmy Dean\u00ae)",
+        "1 cup chopped sweet onion",
+        "1 cup chopped zucchini",
+        "1 cup chopped bell pepper",
+        "18 eggs, lightly beaten",
+        "1 (2 pound) package frozen southwestern-style hash brown potatoes, thawed",
+        "3 cups shredded reduced-fat Cheddar cheese",
+        "2 cups low-fat small curd cottage cheese",
+        "1 1/2 cups shredded reduced-fat Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Breakfast Bake",
+    "url": "http://allrecipes.com/recipe/237137/amish-breakfast-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-cake.json b/serverless-fleets/data/input/inferencing/recipes/amish-cake.json
new file mode 100644
index 000000000..e969f1f1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-cake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, mix flour, sugar and baking powder. Add eggs, vanilla and pineapple with juice. Blend well. Add walnuts and mix in.",
+        "Pour into an ungreased 9x13 inch pan. Bake at 350 degrees F (175 degrees C ) for 40 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 cups white sugar",
+        "2 teaspoons baking powder",
+        "2 eggs, beaten",
+        "1 teaspoon vanilla extract",
+        "1 (20 ounce) can crushed pineapple with juice",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Cake",
+    "url": "http://allrecipes.com/recipe/8267/amish-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-casserole.json b/serverless-fleets/data/input/inferencing/recipes/amish-casserole.json
new file mode 100644
index 000000000..964a43acf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.",
+        "Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.",
+        "Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (10.75 ounce) can condensed tomato soup",
+        "1/4 cup brown sugar",
+        "1/8 teaspoon black pepper",
+        "1/4 teaspoon salt",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 (12 ounce) package wide egg noodles",
+        "10 slices American cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Casserole",
+    "url": "http://allrecipes.com/recipe/93223/amish-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-cinnamon-bread.json b/serverless-fleets/data/input/inferencing/recipes/amish-cinnamon-bread.json
new file mode 100644
index 000000000..dc05a2d86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-cinnamon-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.",
+        "Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.",
+        "Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins  and apples and mix well. Pour batter into the prepared pans.",
+        "Bake at 325 degrees F (165 degrees C) for 1 hour."
+    ],
+    "ingredients": [
+        "1 cup Amish Friendship Bread Starter",
+        "1 cup vegetable oil",
+        "1 cup white sugar",
+        "4 eggs",
+        "2 teaspoons vanilla extract",
+        "2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1 (3 ounce) package instant vanilla pudding mix",
+        "2 cups all-purpose flour",
+        "2 teaspoons ground cinnamon",
+        "1 cup chopped pecans",
+        "1 cup peeled, cored and chopped apple",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Cinnamon Bread",
+    "url": "http://allrecipes.com/recipe/7064/amish-cinnamon-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-cookies.json b/serverless-fleets/data/input/inferencing/recipes/amish-cookies.json
new file mode 100644
index 000000000..497cbb2fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.",
+        "In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 cup vegetable oil",
+        "1 cup white sugar",
+        "1 cup confectioners' sugar",
+        "2 eggs",
+        "1/2 teaspoon vanilla extract",
+        "4 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "3/4 teaspoon cream of tartar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Cookies",
+    "url": "http://allrecipes.com/recipe/9617/amish-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-custard-cottage-cheese-pie.json b/serverless-fleets/data/input/inferencing/recipes/amish-custard-cottage-cheese-pie.json
new file mode 100644
index 000000000..ddc0cb098
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-custard-cottage-cheese-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.",
+        "In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.",
+        "Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.",
+        "Cool on racks, then refrigerate. Flavor improves if served a day after baking."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package small curd cottage cheese",
+        "1 cup white sugar",
+        "3 tablespoons all-purpose flour",
+        "1 teaspoon fresh lemon juice",
+        "1 pinch salt",
+        "3 egg yolks",
+        "3 egg whites",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1 1/2 cups milk",
+        "2 (9 inch) pie shell"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Custard Cottage Cheese Pie",
+    "url": "http://allrecipes.com/recipe/12687/amish-custard-cottage-cheese-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-friendship-banana-nut-bread.json b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-banana-nut-bread.json
new file mode 100644
index 000000000..79af9fc84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-banana-nut-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.",
+        "In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and walnuts. Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans.",
+        "Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "4 large ripe bananas",
+        "2 cups Amish Friendship Bread Starter (see footnote for recipe link)",
+        "3 eggs",
+        "1/2 cup milk",
+        "1 cup white sugar",
+        "1 cup chopped walnuts",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Friendship Banana Nut Bread",
+    "url": "http://allrecipes.com/recipe/142527/amish-friendship-banana-nut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-i.json b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-i.json
new file mode 100644
index 000000000..44de0a284
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.",
+        "In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.",
+        "Bake in preheated oven for 50 to 60 minutes."
+    ],
+    "ingredients": [
+        "1 cup Amish Friendship Bread Starter (see footnote for recipe link)",
+        "2/3 cup vegetable oil",
+        "3 eggs",
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 1/4 teaspoons baking powder",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Friendship Bread I",
+    "url": "http://allrecipes.com/recipe/6856/amish-friendship-bread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-ii.json
new file mode 100644
index 000000000..6b0cdc746
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-ii.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.",
+        "In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla, eggs and milk. Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Mix in the vanilla pudding mix. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans.",
+        "Bake for 60 minutes in the preheated oven, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup Amish Friendship Bread Starter",
+        "1/2 cup vegetable oil",
+        "1/2 cup applesauce",
+        "1 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "3 eggs",
+        "1/2 cup milk",
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 teaspoons ground cinnamon",
+        "1 (5 ounce) package instant vanilla pudding mix",
+        "1 cup chopped walnuts",
+        "1/2 cup raisins",
+        "1/2 cup dates, pitted and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Friendship Bread II",
+    "url": "http://allrecipes.com/recipe/16654/amish-friendship-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-iii.json b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-iii.json
new file mode 100644
index 000000000..3efd5240e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-iii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside",
+        "In a large mixing bowl, stir together the  Amish Friendship Starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans.",
+        "Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 teaspoon salt",
+        "1 cup Amish Friendship Bread Starter",
+        "3 eggs",
+        "2/3 cup vegetable oil",
+        "1 tablespoon vanilla extract",
+        "1 cup chopped walnuts",
+        "2 apples - peeled, cored and finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Friendship Bread III",
+    "url": "http://allrecipes.com/recipe/16656/amish-friendship-bread-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-starter.json b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-starter.json
new file mode 100644
index 000000000..db2f0f8bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-bread-starter.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.",
+        "On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.",
+        "Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2)."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1/4 cup warm water (110 degrees F/45 degrees C)",
+        "3 cups all-purpose flour, divided",
+        "3 cups white sugar, divided",
+        "3 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Friendship Bread Starter",
+    "url": "http://allrecipes.com/recipe/7063/amish-friendship-bread-starter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-friendship-cake.json b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-cake.json
new file mode 100644
index 000000000..022ea59b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "To Make Starter: Dissolve yeast in warm water.  Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy.  Cover bowl with plastic wrap and let stand in a warm place for two days to ferment.  It will become bubbly and have a sour odor.  Do not place in refrigerator.  On second day, third day, and fourth day: stir.  On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir.  On sixth, seventh, eighth, and ninth day: stir.  On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk.  Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves.",
+        "To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans.",
+        "Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans.",
+        "Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety."
+    ],
+    "ingredients": [
+        "1/2 teaspoon active dry yeast",
+        "1 fluid ounce warm water",
+        "1 tablespoon white sugar",
+        "1 tablespoon distilled white vinegar",
+        "1/2 teaspoon salt",
+        "3 cups all-purpose flour",
+        "3 cups milk",
+        "1 cup sourdough starter",
+        "2/3 cup vegetable oil",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "3 eggs",
+        "1 cup white sugar",
+        "2 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "2 teaspoons vanilla extract",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Friendship Cake",
+    "url": "http://allrecipes.com/recipe/7831/amish-friendship-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-friendship-chocolate-bread.json b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-chocolate-bread.json
new file mode 100644
index 000000000..8c0834004
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-friendship-chocolate-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.",
+        "In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.",
+        "Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 (5.9 ounce) package instant chocolate pudding mix",
+        "1 cup Amish Friendship Bread Starter",
+        "1 cup vegetable oil",
+        "1/2 cup milk",
+        "3 eggs",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Friendship Chocolate Bread",
+    "url": "http://allrecipes.com/recipe/24573/amish-friendship-chocolate-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-hash-browns.json b/serverless-fleets/data/input/inferencing/recipes/amish-hash-browns.json
new file mode 100644
index 000000000..b753f9dfc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-hash-browns.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended.",
+        "Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest."
+    ],
+    "ingredients": [
+        "1/2 cup flour",
+        "1/3 cup yellow cornmeal",
+        "2 teaspoons salt",
+        "1 teaspoon baking powder",
+        "5 cups peeled and shredded potatoes",
+        "1/3 cup vegetable oil",
+        "2 eggs",
+        "1 onion, minced",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Hash Browns",
+    "url": "http://allrecipes.com/recipe/148834/amish-hash-browns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-macaroni-salad.json b/serverless-fleets/data/input/inferencing/recipes/amish-macaroni-salad.json
new file mode 100644
index 000000000..ed8252157
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-macaroni-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.",
+        "In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "2 cups uncooked elbow macaroni",
+        "3 hard-cooked eggs, chopped",
+        "1 small onion, chopped",
+        "3 stalks celery, chopped",
+        "1 small red bell pepper, seeded and chopped",
+        "2 tablespoons dill pickle relish",
+        "2 cups creamy salad dressing (e.g. Miracle Whip)",
+        "3 tablespoons prepared yellow mustard",
+        "3/4 cup white sugar",
+        "2 1/4 teaspoons white vinegar",
+        "1/4 teaspoon salt",
+        "3/4 teaspoon celery seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Macaroni Salad",
+    "url": "http://allrecipes.com/recipe/74915/amish-macaroni-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/amish-meatloaf.json
new file mode 100644
index 000000000..9905bc3e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-meatloaf.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.",
+        "Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking."
+    ],
+    "ingredients": [
+        "2 pounds ground beef",
+        "2 1/2 cups crushed butter-flavored crackers",
+        "1 small onion, chopped",
+        "2 eggs",
+        "3/4 cup ketchup",
+        "1/4 cup brown sugar",
+        "2 slices bacon",
+        "1 cup ketchup",
+        "2 tablespoons vinegar",
+        "3/4 teaspoon salt, or to taste",
+        "2 tablespoons prepared yellow mustard",
+        "1/2 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Meatloaf",
+    "url": "http://allrecipes.com/recipe/65250/amish-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-peach-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/amish-peach-dumplings.json
new file mode 100644
index 000000000..988a5a64a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-peach-dumplings.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.",
+        "Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.",
+        "Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 cups hot water",
+        "1 cup sugar",
+        "1 tablespoon butter",
+        "2 cups sliced peeled peaches",
+        "1 cup flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Peach Dumplings",
+    "url": "http://allrecipes.com/recipe/238197/amish-peach-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-picnic-macaroni-salad.json b/serverless-fleets/data/input/inferencing/recipes/amish-picnic-macaroni-salad.json
new file mode 100644
index 000000000..5b02cca4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-picnic-macaroni-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water until cool; drain.",
+        "Chop egg whites; toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.",
+        "Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth; pour over the macaroni mixture and stir to coat.",
+        "Refrigerate 4 to 5 hours before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package elbow macaroni",
+        "4 hard-cooked eggs, yolks and whites separated",
+        "1/2 cup chopped celery",
+        "1/2 cup chopped sweet onion",
+        "1/4 cup shredded carrot",
+        "1 cup mayonnaise",
+        "3 tablespoons prepared yellow mustard",
+        "3/4 cup vinegar",
+        "3/4 cup milk",
+        "1 1/4 cups white sugar",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Picnic Macaroni Salad",
+    "url": "http://allrecipes.com/recipe/221136/amish-picnic-macaroni-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-poor-mans-steak.json b/serverless-fleets/data/input/inferencing/recipes/amish-poor-mans-steak.json
new file mode 100644
index 000000000..8e2dd9558
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-poor-mans-steak.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.",
+        "Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 cup milk",
+        "1 cup crushed saltine crackers",
+        "1 onion, finely chopped",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 (14.5 ounce) can cream of mushroom soup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Poor Man's Steak",
+    "url": "http://allrecipes.com/recipe/231336/amish-poor-mans-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/amish-potato-salad.json
new file mode 100644
index 000000000..f84f0d8c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-potato-salad.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.",
+        "While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.",
+        "Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled."
+    ],
+    "ingredients": [
+        "6 medium white potatoes with skin",
+        "1 small onion, finely chopped",
+        "1 cup chopped celery",
+        "1 cup chopped carrots",
+        "1 teaspoon celery seed",
+        "4 hard-cooked eggs, peeled and chopped",
+        "2 eggs, beaten",
+        "3/4 cup white sugar",
+        "1 teaspoon cornstarch",
+        "1/2 teaspoon salt",
+        "1/3 cup apple cider vinegar",
+        "1/2 cup milk",
+        "1 teaspoon prepared yellow mustard",
+        "3 tablespoons butter",
+        "1 cup mayonnaise or salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Potato Salad",
+    "url": "http://allrecipes.com/recipe/73875/amish-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-sauerkraut-surprise-custard-pie.json b/serverless-fleets/data/input/inferencing/recipes/amish-sauerkraut-surprise-custard-pie.json
new file mode 100644
index 000000000..c12847df1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-sauerkraut-surprise-custard-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt.",
+        "Pour mixture into pie shell. Bake at 425 degrees F (220 degrees C) for 35 minutes, or until a knife inserted into filling 1 inch from the edge comes out clean."
+    ],
+    "ingredients": [
+        "2 1/2 cups milk",
+        "3/4 cup drained and chopped sauerkraut",
+        "1/2 cup white sugar",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "1 (9 inch) pie shell"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Sauerkraut Surprise Custard Pie",
+    "url": "http://allrecipes.com/recipe/12686/amish-sauerkraut-surprise-custard-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-slaw.json b/serverless-fleets/data/input/inferencing/recipes/amish-slaw.json
new file mode 100644
index 000000000..aa6f5fdaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-slaw.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor."
+    ],
+    "ingredients": [
+        "1 medium head cabbage, cored and shredded",
+        "1 medium onion, finely chopped",
+        "1 cup white sugar",
+        "1 cup vinegar",
+        "1 teaspoon salt",
+        "1 teaspoon celery seed",
+        "1 teaspoon white sugar",
+        "1 teaspoon prepared mustard",
+        "3/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Slaw",
+    "url": "http://allrecipes.com/recipe/59318/amish-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-sourdough-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/amish-sourdough-pancakes.json
new file mode 100644
index 000000000..e06c0801f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-sourdough-pancakes.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.",
+        "Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot."
+    ],
+    "ingredients": [
+        "2 cups buttermilk pancake mix",
+        "1 1/2 cups water",
+        "1 cup Amish Friendship Bread Starter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Sourdough Pancakes",
+    "url": "http://allrecipes.com/recipe/16749/amish-sourdough-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-sugar-cakes.json b/serverless-fleets/data/input/inferencing/recipes/amish-sugar-cakes.json
new file mode 100644
index 000000000..76e95370f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-sugar-cakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.",
+        "Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container."
+    ],
+    "ingredients": [
+        "1 cup butter flavored shortening",
+        "2 cups white sugar",
+        "3 eggs",
+        "1 1/2 teaspoons vanilla extract",
+        "3 1/2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon cream of tartar",
+        "1 pinch salt",
+        "1 cup buttermilk",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Sugar Cakes",
+    "url": "http://allrecipes.com/recipe/20967/amish-sugar-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/amish-sugar-cookies.json
new file mode 100644
index 000000000..5ff19d8d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-sugar-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix together vegetable oil (yes, 1 1/2 cups of vegetable oil), sugar and eggs.  Mix in the flour, baking soda, baking powder, buttermilk, salt and vanilla.",
+        "Pour teaspoon-sized amounts of batter onto cookie sheets, leaving plenty of room in between.  These cookies will puff up and get large.",
+        "Bake for 8 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups vegetable oil",
+        "1 1/2 cups white sugar",
+        "2 eggs",
+        "4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1 cup buttermilk",
+        "3/4 teaspoon salt",
+        "3/4 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/10722/amish-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-white-bread.json b/serverless-fleets/data/input/inferencing/recipes/amish-white-bread.json
new file mode 100644
index 000000000..e65829d6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-white-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.",
+        "Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.",
+        "Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.",
+        "Bake at 350 degrees F (175 degrees C) for 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups warm water (110 degrees F/45 degrees C)",
+        "2/3 cup white sugar",
+        "1 1/2 tablespoons active dry yeast",
+        "1 1/2 teaspoons salt",
+        "1/4 cup vegetable oil",
+        "6 cups bread flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish White Bread",
+    "url": "http://allrecipes.com/recipe/6788/amish-white-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amish-yumazuti.json b/serverless-fleets/data/input/inferencing/recipes/amish-yumazuti.json
new file mode 100644
index 000000000..94043adc1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amish-yumazuti.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Place noodles in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.",
+        "Cook ground beef, onion, celery and garlic in a skillet over medium heat until meat is evenly browned. Drain off excess grease.",
+        "Butter a 9x13 inch baking dish. Place half of the cooked noodles in the bottom of the dish. Cover them with half of the meat mixture, then half of the tomatoes. Spoon half of the cream of chicken soup over the tomatoes, then sprinkle half of the shredded cheese. Repeat layers, ending with cheese on the top.",
+        "Bake for 1 hour in the preheated oven, or until cheese is browned and bubbly. Let stand for 10 minutes to set before serving."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 onion, chopped",
+        "3/4 cup chopped celery",
+        "1 tablespoon minced garlic",
+        "1/4 cup shredded Cheddar cheese",
+        "1 (14.5 ounce) can stewed, diced tomatoes",
+        "1 (12 ounce) package uncooked egg noodles",
+        "1 (10.75 ounce) can condensed cream of chicken soup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amish Yumazuti",
+    "url": "http://allrecipes.com/recipe/48477/amish-yumazuti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ammonia-cookies.json b/serverless-fleets/data/input/inferencing/recipes/ammonia-cookies.json
new file mode 100644
index 000000000..eeea26197
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ammonia-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired."
+    ],
+    "ingredients": [
+        "2 1/2 cups white sugar",
+        "1/2 cup butter, softened",
+        "3 eggs",
+        "1 1/2 cups sour cream",
+        "1/2 cup milk",
+        "1 teaspoon peppermint extract",
+        "1/2 teaspoon salt",
+        "2 teaspoons bakers' ammonia",
+        "3 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ammonia Cookies",
+    "url": "http://allrecipes.com/recipe/19255/ammonia-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amusement-park-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/amusement-park-cornbread.json
new file mode 100644
index 000000000..136bae539
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amusement-park-cornbread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.",
+        "In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.",
+        "Bake in preheated oven for 20 minutes, or until golden brown. Serve warm."
+    ],
+    "ingredients": [
+        "2/3 cup white sugar",
+        "1 teaspoon salt",
+        "1/3 cup butter, softened",
+        "1 teaspoon vanilla extract",
+        "2 eggs",
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "3/4 cup cornmeal",
+        "1 1/3 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amusement Park Cornbread",
+    "url": "http://allrecipes.com/recipe/17848/amusement-park-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amy-roses-roasted-cauliflower-soup.json b/serverless-fleets/data/input/inferencing/recipes/amy-roses-roasted-cauliflower-soup.json
new file mode 100644
index 000000000..85fa88111
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amy-roses-roasted-cauliflower-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.",
+        "Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.",
+        "Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.",
+        "Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.",
+        "Use an immersion blender to puree the soup in the pot; season with salt and black pepper."
+    ],
+    "ingredients": [
+        "1 large head cauliflower, broken into florets (large stems discarded)",
+        "2 tablespoons olive oil",
+        "1 1/2 teaspoons ground cumin",
+        "1 1/2 cups vegetable stock",
+        "1 1/2 cups water",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy Rose's Roasted Cauliflower Soup",
+    "url": "http://allrecipes.com/recipe/220397/amy-roses-roasted-cauliflower-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-asparagus-casserole.json b/serverless-fleets/data/input/inferencing/recipes/amys-asparagus-casserole.json
new file mode 100644
index 000000000..59d0ab363
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-asparagus-casserole.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place asparagus in baking dish; cover with cheese.  Spread mushroom soup over cheese.",
+        "Bake, covered, until hot and bubbly, about 35 minutes. Remove from oven; remove cover and sprinkle with onions.  Return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes."
+    ],
+    "ingredients": [
+        "2 pounds fresh asparagus, trimmed and cut into 1 inch pieces",
+        "1 pound provolone cheese, shredded",
+        "2 (10.75 ounce) cans  condensed golden mushroom soup",
+        "1 (2.8 ounce) can French-fried onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Asparagus Casserole",
+    "url": "http://allrecipes.com/recipe/142745/amys-asparagus-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-barbecue-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/amys-barbecue-chicken-salad.json
new file mode 100644
index 000000000..9c9602582
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-barbecue-chicken-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the grill for high heat.",
+        "Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.",
+        "In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.",
+        "In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat."
+    ],
+    "ingredients": [
+        "2 skinless, boneless chicken breast halves",
+        "1 head red leaf lettuce, rinsed and torn",
+        "1 head green leaf lettuce, rinsed and torn",
+        "1 fresh tomato, chopped",
+        "1 bunch cilantro, chopped",
+        "1 (15.25 ounce) can whole kernel corn, drained",
+        "1 (15 ounce) can black beans, drained",
+        "1 (2.8 ounce) can French fried onions",
+        "1/2 cup Ranch dressing",
+        "1/2 cup barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Barbecue Chicken Salad",
+    "url": "http://allrecipes.com/recipe/72631/amys-barbecue-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-best-ever-onion-rings.json b/serverless-fleets/data/input/inferencing/recipes/amys-best-ever-onion-rings.json
new file mode 100644
index 000000000..13d65123d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-best-ever-onion-rings.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).",
+        "Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3135418.jpg",
+    "ingredients": [
+        "2 cups oil for frying, or as needed",
+        "1 large red onion, sliced and separated into rings",
+        "\u00bc cup seasoned salt",
+        "1\u2009\u00bd cups all-purpose flour",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Best Ever Onion Rings",
+    "url": "http://allrecipes.com/recipe/88022/amys-best-ever-onion-rings/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-cheesy-green-bean-casserole.json b/serverless-fleets/data/input/inferencing/recipes/amys-cheesy-green-bean-casserole.json
new file mode 100644
index 000000000..ccbeda65f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-cheesy-green-bean-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.",
+        "Mix the green beans with the mushroom soup, Cheddar cheese, garlic, and garlic and herb seasoning blend. Season to taste with salt and pepper. Spoon the bean  mixture into the prepared baking dish.",
+        "Bake in preheated oven until bubbly, about 30 minutes. Remove from oven, and sprinkle the top with French fried onions. Return to oven, and bake until onions are golden brown, about 5 minutes more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4608&h=2413&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4481982.jpg",
+    "ingredients": [
+        "2 (15.5 ounce) cans French cut green beans, drained",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1\u2009\u00bd cups shredded Cheddar cheese",
+        "1 tablespoon fresh minced garlic",
+        "1 tablespoon garlic and herb seasoning blend",
+        "salt and ground black pepper to taste",
+        "1 (6 ounce) can French fried onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Cheesy Green Bean Casserole",
+    "url": "http://allrecipes.com/recipe/130877/amys-cheesy-green-bean-casserole/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/amys-chocolate-chip-cookies.json
new file mode 100644
index 000000000..9c2f2817e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-chocolate-chip-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.",
+        "Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 cup margarine, softened",
+        "1/4 cup white sugar",
+        "3/4 cup packed light brown sugar",
+        "1 teaspoon vanilla extract",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "2 eggs",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/15581/amys-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-cilantro-cream-sauce.json b/serverless-fleets/data/input/inferencing/recipes/amys-cilantro-cream-sauce.json
new file mode 100644
index 000000000..d6b258072
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-cilantro-cream-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 tablespoon sour cream",
+        "1 (7 ounce) can tomatillo salsa",
+        "1 teaspoon freshly ground black pepper",
+        "1 teaspoon celery salt",
+        "1/2 teaspoon ground cumin",
+        "2 teaspoons garlic powder",
+        "1 bunch fresh cilantro, chopped",
+        "1 tablespoon fresh lime juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Cilantro Cream Sauce",
+    "url": "http://allrecipes.com/recipe/20446/amys-cilantro-cream-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-creamy-black-bean-corn-salsa.json b/serverless-fleets/data/input/inferencing/recipes/amys-creamy-black-bean-corn-salsa.json
new file mode 100644
index 000000000..9ac823c27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-creamy-black-bean-corn-salsa.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine black beans, corn, red bell pepper, green bell pepper, onion, and parsley together in a bowl.",
+        "Whisk sour cream, mayonnaise, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper together in a separate bowl; pour over vegetable-bean mixture. Toss gently to coat."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, drained and rinsed",
+        "1 1/2 cups frozen corn, thawed",
+        "1 cup minced red bell pepper",
+        "3/4 cup minced green bell pepper",
+        "1/2 cup minced red onion",
+        "1 tablespoon minced fresh parsley",
+        "1/2 cup sour cream",
+        "1/4 cup mayonnaise",
+        "2 tablespoons red wine vinegar",
+        "1 teaspoon ground cumin",
+        "1 teaspoon chili powder",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon garlic powder",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Creamy Black Bean Corn Salsa",
+    "url": "http://allrecipes.com/recipe/223388/amys-creamy-black-bean-corn-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-cucumber-lemonade.json b/serverless-fleets/data/input/inferencing/recipes/amys-cucumber-lemonade.json
new file mode 100644
index 000000000..c029d5ffe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-cucumber-lemonade.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Place lemonade concentrate into a jug with a lid and stir in 3 lemonade cans of water. Pour 1 more can of water into a blender, add cucumber, and puree. Pour cucumber mixture into lemonade and shake to thoroughly mix."
+    ],
+    "ingredients": [
+        "1 (6 ounce) can frozen lemonade concentrate",
+        "4 (6 ounce) cans water",
+        "1 cucumber, peeled and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Cucumber Lemonade",
+    "url": "http://allrecipes.com/recipe/228219/amys-cucumber-lemonade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-delicious-turkey-burgers.json b/serverless-fleets/data/input/inferencing/recipes/amys-delicious-turkey-burgers.json
new file mode 100644
index 000000000..86ace957d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-delicious-turkey-burgers.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat a grill for high heat.",
+        "In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties.",
+        "Place patties on the grill, and cook for about 5 minutes per side, until well done."
+    ],
+    "ingredients": [
+        "1 pound ground turkey",
+        "1 tablespoon garlic powder",
+        "1 tablespoon red pepper flakes",
+        "1 teaspoon dried minced onion (optional)",
+        "1 egg",
+        "1/2 cup crushed cheese flavored crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Delicious Turkey Burgers",
+    "url": "http://allrecipes.com/recipe/59111/amys-delicious-turkey-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-garlic-egg-chicken.json b/serverless-fleets/data/input/inferencing/recipes/amys-garlic-egg-chicken.json
new file mode 100644
index 000000000..1a02ecfc4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-garlic-egg-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.",
+        "Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear."
+    ],
+    "ingredients": [
+        "1 egg yolk",
+        "6 cloves garlic, chopped",
+        "4 skinless, boneless chicken breast halves",
+        "6 tablespoons butter",
+        "1 cup dry bread crumbs",
+        "1 cup grated Parmesan cheese",
+        "1 tablespoon dried parsley",
+        "1 tablespoon garlic powder",
+        "1/2 tablespoon salt",
+        "1 tablespoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Garlic Egg Chicken",
+    "url": "http://allrecipes.com/recipe/19886/amys-garlic-egg-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-healthy-fruity.json b/serverless-fleets/data/input/inferencing/recipes/amys-healthy-fruity.json
new file mode 100644
index 000000000..3656a32b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-healthy-fruity.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine strawberries, blueberries, bananas, orange juice, yogurt, and soy milk powder in a blender. Blend until smooth, then pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 cup strawberries, hulled",
+        "1/3 cup frozen blueberries",
+        "2 bananas, peeled and cut into chunks",
+        "1/2 cup orange juice",
+        "1 1/2 cups plain yogurt",
+        "1 tablespoon soy milk powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Healthy Fruity",
+    "url": "http://allrecipes.com/recipe/20521/amys-healthy-fruity/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-kidney-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/amys-kidney-bean-salad.json
new file mode 100644
index 000000000..ae8f7ff83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-kidney-bean-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.",
+        "Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "2 tablespoons milk",
+        "2 tablespoons vinegar",
+        "1 tablespoon white sugar",
+        "salt and ground black pepper to taste",
+        "4 (8 ounce) cans dark red kidney beans, drained and rinsed",
+        "6 hard-boiled eggs, chopped",
+        "1 green bell pepper, chopped",
+        "1 small red onion, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Kidney Bean Salad",
+    "url": "http://allrecipes.com/recipe/220882/amys-kidney-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-lavender-lemonade.json b/serverless-fleets/data/input/inferencing/recipes/amys-lavender-lemonade.json
new file mode 100644
index 000000000..85f15af31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-lavender-lemonade.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.",
+        "Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!"
+    ],
+    "ingredients": [
+        "1 tray ice cubes",
+        "1/4 cup dried lavender",
+        "2 cups boiling water",
+        "3/4 cup white sugar",
+        "8 lemons",
+        "5 cups cold water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Lavender Lemonade",
+    "url": "http://allrecipes.com/recipe/63512/amys-lavender-lemonade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-lemon-orange-creamy-pie.json b/serverless-fleets/data/input/inferencing/recipes/amys-lemon-orange-creamy-pie.json
new file mode 100644
index 000000000..7005da56a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-lemon-orange-creamy-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly  until it reaches a thick and creamy consistency; remove from heat.",
+        "Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.",
+        "Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "7 tablespoons cornstarch",
+        "2 cups water",
+        "3 egg yolks",
+        "1/2 teaspoon salt",
+        "1/4 cup orange juice",
+        "4 tablespoons butter, softened",
+        "1 teaspoon lemonade-flavored drink mix powder",
+        "3 egg whites",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Lemon Orange Creamy Pie",
+    "url": "http://allrecipes.com/recipe/18354/amys-lemon-orange-creamy-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-lettuce-wraps.json b/serverless-fleets/data/input/inferencing/recipes/amys-lettuce-wraps.json
new file mode 100644
index 000000000..75e1bf860
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-lettuce-wraps.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.",
+        "Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.",
+        "Whisk 2 tablespoons soy sauce, brown sugar, and \u00bd teaspoon rice vinegar in a small bowl to make stir-fry sauce.",
+        "Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.",
+        "Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.",
+        "Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce."
+    ],
+    "ingredients": [
+        "Dipping Sauce:",
+        "1/2 cup water",
+        "1/4 cup white sugar",
+        "2 tablespoons soy sauce",
+        "2 tablespoons rice vinegar",
+        "2 tablespoons ketchup",
+        "1 tablespoon lemon juice",
+        "1/8 teaspoon sesame oil",
+        "Hot Mustard:",
+        "1 tablespoon dry mustard",
+        "2 teaspoons water, divided",
+        "Stir-Fry Sauce:",
+        "2 tablespoons soy sauce",
+        "2 tablespoons brown sugar",
+        "1/2 teaspoon rice vinegar",
+        "Filling:",
+        "3 tablespoons peanut oil, divided",
+        "1 pound ground pork",
+        "1 cup minced water chestnuts",
+        "8 ounces chopped fresh mushrooms",
+        "3 tablespoons chopped green onion",
+        "1 teaspoon minced garlic",
+        "To Serve:",
+        "1 head iceberg lettuce",
+        "1 teaspoon red chile paste, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Lettuce Wraps",
+    "url": "http://allrecipes.com/recipe/246280/amys-lettuce-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-marvelous-marbled-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/amys-marvelous-marbled-cheesecake.json
new file mode 100644
index 000000000..4d6a9fda1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-marvelous-marbled-cheesecake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.",
+        "In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.",
+        "Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.",
+        "Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups crushed chocolate graham crackers",
+        "6 tablespoons butter, softened",
+        "2 (1 ounce) squares semisweet chocolate, chopped",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/2 cup white sugar",
+        "1/2 teaspoon vanilla extract",
+        "2 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Marvelous Marbled Cheesecake",
+    "url": "http://allrecipes.com/recipe/25564/amys-marvelous-marbled-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-mexican-soup.json b/serverless-fleets/data/input/inferencing/recipes/amys-mexican-soup.json
new file mode 100644
index 000000000..bd4848d6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-mexican-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven broiler.",
+        "Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.",
+        "In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.",
+        "Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours.  Ladle into bowls, and top with cheese and dollops of sour cream."
+    ],
+    "ingredients": [
+        "4 (6 ounce) skinless, boneless chicken breast halves",
+        "1 (28 ounce) can whole peeled tomatoes, drained",
+        "1 (10 ounce) can diced tomatoes with green chile peppers",
+        "2 tablespoons olive oil",
+        "1 medium onion, chopped",
+        "1 tablespoon chopped fresh garlic",
+        "1 (32 fluid ounce) container chicken broth",
+        "1 (14.5 ounce) can kidney beans, rinsed and drained",
+        "1 (14.5 ounce) can black beans, rinsed and drained",
+        "cayenne pepper to taste",
+        "chili powder to taste",
+        "Cheddar cheese, shredded",
+        "sour cream, for topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Mexican Soup",
+    "url": "http://allrecipes.com/recipe/84013/amys-mexican-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-po-man-green-beans-and-sausage.json b/serverless-fleets/data/input/inferencing/recipes/amys-po-man-green-beans-and-sausage.json
new file mode 100644
index 000000000..15b8748ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-po-man-green-beans-and-sausage.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.",
+        "Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours."
+    ],
+    "ingredients": [
+        "2 pounds fresh green beans, trimmed",
+        "1 teaspoon salt, or to taste",
+        "1 pound smoked sausage, cut into bite-sized pieces",
+        "8 potatoes, peeled and quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Po' Man Green Beans and Sausage Dish",
+    "url": "http://allrecipes.com/recipe/93446/amys-po-man-green-beans-and-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-sausage-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/amys-sausage-apple-pie.json
new file mode 100644
index 000000000..6f23de798
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-sausage-apple-pie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling.  Transfer to pie crust and top with cheese.",
+        "Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown."
+    ],
+    "ingredients": [
+        "1 pound ground pork sausage",
+        "1 (15.25 ounce) can apple pie filling",
+        "1 (9 inch) unbaked pie crust",
+        "1 (8 ounce) package shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Sausage Apple Pie",
+    "url": "http://allrecipes.com/recipe/25254/amys-sausage-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-spicy-beans-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/amys-spicy-beans-and-rice.json
new file mode 100644
index 000000000..4bdd5c82a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-spicy-beans-and-rice.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a saucepan bring  the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.",
+        "Meanwhile, pour beans into a 2 quart casserole.  Sprinkle with jalapenos, cumin, chili powder and black pepper.",
+        "Bake in preheated oven for 30 minutes.  Sprinkle with cheese, green onions and olives.  Bake for 5 to 10 minutes more.",
+        "Serve beans over cooked rice."
+    ],
+    "ingredients": [
+        "1 1/2 cups water",
+        "1/2 cup uncooked brown rice",
+        "2 (15 ounce) cans black beans, undrained",
+        "2 fresh jalapeno peppers, seeded and chopped",
+        "1 teaspoon ground cumin, or to taste",
+        "1 tablespoon chili powder, or to taste",
+        "black pepper to taste",
+        "1/2 cup shredded sharp Cheddar cheese",
+        "2 fresh green onions, chopped",
+        "1/2 (2 ounce) can sliced black olives, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Spicy Beans and Rice",
+    "url": "http://allrecipes.com/recipe/25279/amys-spicy-beans-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-tater-tot-casserole.json b/serverless-fleets/data/input/inferencing/recipes/amys-tater-tot-casserole.json
new file mode 100644
index 000000000..aa2402b32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-tater-tot-casserole.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch casserole dish with cooking spray.",
+        "Mix cream of chicken soup, Greek-style yogurt, milk, dry onion dip mix, parsley, garlic powder, black pepper, salt, and cayenne pepper in a bowl.",
+        "Layer 1 bag potato nuggets into the bottom of the prepared casserole dish; top with broccoli. Pour the chicken soup mixture evenly over the broccoli. Sprinkle Cheddar cheese over the mixture; top with remaining bag potato nuggets.",
+        "Bake in preheated oven until hot all the way through, about 1 hour."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (26 ounce) can condensed cream of chicken soup",
+        "1 1/2 cups Greek-style yogurt",
+        "1/2 cup milk",
+        "1 (1 ounce) package dry onion dip mix",
+        "2 tablespoons dried parsley",
+        "1 tablespoon garlic powder",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon salt",
+        "1 teaspoon ground cayenne pepper",
+        "1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots\u00ae)",
+        "1 (8 ounce) package frozen broccoli",
+        "2 cups grated Cheddar cheese",
+        "1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Tater Tot Casserole",
+    "url": "http://allrecipes.com/recipe/223221/amys-tater-tot-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/amys-triple-decker-turkey-bacon-sand.json b/serverless-fleets/data/input/inferencing/recipes/amys-triple-decker-turkey-bacon-sand.json
new file mode 100644
index 000000000..9cd6aa4c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/amys-triple-decker-turkey-bacon-sand.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Toast the bread slices.",
+        "Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/837698.jpg",
+    "ingredients": [
+        "2 slices white bread",
+        "1/4 cup mayonnaise",
+        "3 lettuce leaves",
+        "1 tomato, thinly sliced",
+        "3 slices turkey bacon",
+        "3 slices Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Amy's Triple Decker Turkey Bacon Sandwich",
+    "url": "http://allrecipes.com/recipe/23827/amys-triple-decker-turkey-bacon-sand/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/an-american-place-strawberry-shortcake-106681.json b/serverless-fleets/data/input/inferencing/recipes/an-american-place-strawberry-shortcake-106681.json
new file mode 100644
index 000000000..223b4709d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/an-american-place-strawberry-shortcake-106681.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "1. Preheat oven to 375\u00b0F. Lightly butter a baking sheet.",
+        "2. Sift the flour, baking powder and 4 tablespoons sugar into a bowl. Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Add the cream and yolks; stir with a fork until the dough just holds together.",
+        "3. Knead the dough on a floured surface until it is just smooth. Do not overwork. Roll the dough out 3/4-inch thick. Using a floured 2 1/2- or 3-inch cookie cutter, cut out 4 rounds. Gather the scraps, reroll; cut 2 more rounds.",
+        "4. Put the 6 rounds on the prepared baking sheet. Brush with the melted butter and sprinkle with the remaining tablespoon of sugar. Bake in the center of the oven for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.",
+        "5. For the filling, mix berries and sugar in a bowl. Chill.",
+        "6. Cool the biscuits on a rack; carefully split them in half. Heap the bottoms with strawberries. Dollop with the whipped cream, then replace the biscuit tops. Serve immediately with remaining whipped cream on the side."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "3 1/2 teaspoons baking powder",
+        "5 tablespoons sugar",
+        "6 tablespoons cold unsalted butter, cut into small pieces",
+        "3/4 cup heavy cream",
+        "2 mashed hard-cooked large egg yolks",
+        "2 tablespoons unsalted butter, melted",
+        "3 pints strawberries, cleaned and halved (quartered, if large)",
+        "2 tablespoons sugar",
+        "1 cup heavy cream, whipped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Back to School",
+        "Strawberry",
+        "Summer",
+        "Parade"
+    ],
+    "title": "An American Place Strawberry Shortcake",
+    "url": "http://www.epicurious.com/recipes/food/views/an-american-place-strawberry-shortcake-106681"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/an-easy-as-pie-sweet-and-sour-sauce.json b/serverless-fleets/data/input/inferencing/recipes/an-easy-as-pie-sweet-and-sour-sauce.json
new file mode 100644
index 000000000..df938f8f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/an-easy-as-pie-sweet-and-sour-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil.",
+        "Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "3/4 cup chicken broth",
+        "3/4 cup white vinegar",
+        "1 tablespoon vegetable oil",
+        "2 teaspoons soy sauce",
+        "1 teaspoon salt",
+        "1 clove garlic, minced",
+        "1/4 cup cold water",
+        "3 tablespoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)",
+    "url": "http://allrecipes.com/recipe/238127/an-easy-as-pie-sweet-and-sour-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/an-updated-red-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/an-updated-red-potato-salad.json
new file mode 100644
index 000000000..e89a233a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/an-updated-red-potato-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cube potatoes.",
+        "Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled."
+    ],
+    "ingredients": [
+        "8 red potatoes",
+        "1 1/2 cups mayonnaise (such as Hellmann's\u00ae/Best Foods\u00ae)",
+        "2/3 cup sour cream",
+        "3 tablespoons red wine vinegar",
+        "3 tablespoons white sugar",
+        "2 teaspoons dried minced onion",
+        "1 teaspoon celery seed",
+        "4 hard-cooked eggs, chopped",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "An Updated Red Potato Salad",
+    "url": "http://allrecipes.com/recipe/229827/an-updated-red-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anadama-bread.json b/serverless-fleets/data/input/inferencing/recipes/anadama-bread.json
new file mode 100644
index 000000000..88976846a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anadama-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.",
+        "In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.",
+        "In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well.  Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.",
+        "Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.",
+        "Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/4 cup cornmeal",
+        "2 tablespoons butter",
+        "1/2 cup molasses",
+        "1 (.25 ounce) package active dry yeast",
+        "1/2 cup warm water (110 degrees F)",
+        "3 cups all-purpose flour, divided",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anadama Bread",
+    "url": "http://allrecipes.com/recipe/16245/anadama-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anadama-rolls-104287.json b/serverless-fleets/data/input/inferencing/recipes/anadama-rolls-104287.json
new file mode 100644
index 000000000..4be352851
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anadama-rolls-104287.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to large bowl. Cool until thermometer inserted into center of mixture registers 115\u00b0F, whisking often, about 15 minutes.",
+        "Pour 1/2 cup warm water into small bowl; sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 13 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 3/4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface; knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball. Coat large bowl with 1 tablespoon butter. Add dough to bowl and turn to coat dough with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.",
+        "Punch down dough. Cover dough with plastic wrap; let stand 10 minutes. Coat each of two 9-inch-diameter cake pans with 1/2 tablespoon butter. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes. Position rack in center of oven and preheat to 400\u00b0F. Melt 2 tablespoons butter in small saucepan over medium heat. Brush top of rolls with melted butter, then sprinkle with sesame or poppy seeds. Place rolls in oven and immediately reduce temperature to 350\u00b0F. Bake rolls until golden brown, about 30 minutes. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature. Wrap rolls in foil and rewarm in 350\u00b0F oven 10 minutes.) Serve warm."
+    ],
+    "ingredients": [
+        "1 cup whole milk",
+        "1 cup water",
+        "2 teaspoons salt",
+        "1/2 cup yellow cornmeal",
+        "1/3 cup mild-flavored (light) molasses",
+        "6 tablespoons (3/4 stick) unsalted butter",
+        "1/2 cup warm water (105\u00b0F to 115\u00b0F)",
+        "1 envelope dry yeast",
+        "5 1/2 cups (about) unbleached all purpose flour",
+        "2 teaspoons sesame or poppy seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Fall",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Anadama Rolls",
+    "url": "http://www.epicurious.com/recipes/food/views/anadama-rolls-104287"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anadama-rolls-with-mixed-seeds-100345.json b/serverless-fleets/data/input/inferencing/recipes/anadama-rolls-with-mixed-seeds-100345.json
new file mode 100644
index 000000000..a66be4f13
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anadama-rolls-with-mixed-seeds-100345.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Mix milk, molasses, butter and salt in small saucepan. bring to simmer. Pour milk mixture into bowl of heavy-duty mixer fitted with paddle attachment. Cool to 155\u00b0F, about 30 minutes.",
+        "Meanwhile place 1/4 cup warm water in measuring cup. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves into milk mixture. Mix in 3/4 cup cornmeal. Mix in whole wheat flour. Mix in enough bread flour, 1/2 cup at a to form slightly sticky dough. Turn dough out onto floured surface. Knead until smooth and elastic, adding more bread flour if dough is too sticky, about 8 minutes. Form dough into ball.",
+        "Butter large bowl. Place dough in bowl; turn to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm area until doubled, about 1 1/2 hours.",
+        "Sprinkle 2 heavy large baking sheets generously with cornmeal. Punch down dough. Turn out onto floured surface and knead until smooth, about 3 minutes. Divide dough into 16 equal portions. Roll each portion between palms and work surface to 8-inch-long rope about 3/4 inch thick. Grasping 1 rope at both ends,tie into loose knot. Repeat with remaining ropes. Place on prepared baking sheets, spacing 2 inches apart. Cover with towels. Let rise in warm area until doubled, about 45 minutes.",
+        "Position 1 rack in center and 1 rack in top third of oven and preheat to 375\u00b0F. Brush rolls with egg glaze. Sprinkle with seeds. Bake until rolls are golden and sound hollow when tapped, switching and rotating baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks. (Can be made 2 weeks ahead. Cool. Wrap in foil; freeze. If desired, rewarm thawed wrapped rolls in 350\u00b0F oven 10 minutes.) Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 1/2 cups milk (do not use low-fat or non-fat)",
+        "1/3 cup mild-flavored (light) molasses",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "2 teaspoons salt",
+        "1/4 cup warm water (105\u00b0F to 115\u00b0F)",
+        "2 envelopes dry yeast",
+        "3/4 cup yellow cornmeal",
+        "1 1/2 cups whole wheat flour",
+        "2 3/4 cups (about) bread flour",
+        "Additional yellow cornmeal",
+        "1 egg, beaten to blend (glaze)",
+        "Assorted seeds (such as fennel, anise, celery and/or caraway)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Side",
+        "Bake",
+        "Vegetarian",
+        "Cornmeal",
+        "Molasses",
+        "Seed"
+    ],
+    "title": "Anadama Rolls with Mixed Seeds",
+    "url": "http://www.epicurious.com/recipes/food/views/anadama-rolls-with-mixed-seeds-100345"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anaheim-fish-tacos.json b/serverless-fleets/data/input/inferencing/recipes/anaheim-fish-tacos.json
new file mode 100644
index 000000000..334c8bb14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anaheim-fish-tacos.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.",
+        "Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve."
+    ],
+    "ingredients": [
+        "1 teaspoon vegetable oil",
+        "1 Anaheim chile pepper, chopped",
+        "1 leek, chopped",
+        "2 cloves garlic, crushed",
+        "salt and pepper to taste",
+        "1 cup chicken broth",
+        "2 large tomatoes, diced",
+        "1/2 teaspoon ground cumin",
+        "1 1/2 pounds halibut fillets",
+        "1 lime",
+        "12 corn tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anaheim Fish Tacos",
+    "url": "http://allrecipes.com/recipe/53604/anaheim-fish-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anaheim-guacamole.json b/serverless-fleets/data/input/inferencing/recipes/anaheim-guacamole.json
new file mode 100644
index 000000000..e393ad119
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anaheim-guacamole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Place Anaheim green chilies, tomatoes, onion, and garlic cloves in a bowl. Toss with olive oil until evenly coated. Place vegetables on a rimmed baking sheet. Bake 10 minutes and remove garlic cloves; set aside for use in step 3. Continue baking chilies, tomatoes, and onion until roasted and browned, about 35 more minutes.",
+        "Peel and seed chilies. Remove outer skin from tomatoes. Add all roasted ingredients to food processor; pulse to a chunky consistency. Let mixture cool.",
+        "Mash avocados with a fork in a large bowl to a chunky consistency.  Add lemon juice, roasted salsa mixture, seasoned salt, cayenne pepper, dash of coarse black pepper, and chopped cilantro. Stir until blended and serve."
+    ],
+    "ingredients": [
+        "4 Anaheim chile peppers",
+        "3 roma (plum) tomatoes",
+        "1 onion, quartered",
+        "3 cloves garlic, peeled",
+        "Olive oil",
+        "4 ripe Avocados from Mexico",
+        "1/2 lemon, juiced",
+        "1/2 teaspoon Lawry's\u00ae Seasoned Salt",
+        "1/4 teaspoon ground cayenne pepper",
+        "Coarsely ground black pepper",
+        "1/3 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anaheim Guacamole",
+    "url": "http://allrecipes.com/recipe/240215/anaheim-guacamole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anapakaya-paala-koora.json b/serverless-fleets/data/input/inferencing/recipes/anapakaya-paala-koora.json
new file mode 100644
index 000000000..e1a15176c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anapakaya-paala-koora.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "2 dried red chile peppers, broken into pieces",
+        "1 teaspoon cumin seeds",
+        "1 teaspoon mustard seed",
+        "1 teaspoon coriander seed",
+        "1 sprig fresh curry leaves",
+        "1/4 teaspoon asafoetida powder",
+        "1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces",
+        "1/4 cup milk",
+        "salt to taste",
+        "1/2 teaspoon ground red pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anapakaya Paala Koora",
+    "url": "http://allrecipes.com/recipe/212375/anapakaya-paala-koora/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anasazi-butternut-squash-soup-with-chorizo-and-pepitas-102324.json b/serverless-fleets/data/input/inferencing/recipes/anasazi-butternut-squash-soup-with-chorizo-and-pepitas-102324.json
new file mode 100644
index 000000000..80c134f0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anasazi-butternut-squash-soup-with-chorizo-and-pepitas-102324.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.",
+        "Saut\u00e9 chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; saut\u00e9 until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour.",
+        "Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.",
+        "Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve."
+    ],
+    "ingredients": [
+        "3/4 cup dried kidney beans",
+        "1 pound beef chorizo sausages, casings removed",
+        "1 large onion, chopped",
+        "2 garlic cloves, minced",
+        "3 cups water",
+        "2 14 1/2-ounce cans beef broth",
+        "3 cups 1/2-inch pieces peeled seeded butternut squash",
+        "1 red bell pepper, finely chopped",
+        "1 green bell pepper, finely chopped",
+        "1 1/4 cups frozen corn kernels",
+        "2/3 cup shelled pepitas, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Onion",
+        "Saut\u00e9",
+        "Sausage",
+        "Corn",
+        "Bell Pepper",
+        "Butternut Squash",
+        "Fall",
+        "Winter",
+        "Seed",
+        "Simmer"
+    ],
+    "title": "Anasazi Butternut Squash Soup with Chorizo and Pepitas",
+    "url": "http://www.epicurious.com/recipes/food/views/anasazi-butternut-squash-soup-with-chorizo-and-pepitas-102324"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancho-and-cocoa-carne-asada-351852.json b/serverless-fleets/data/input/inferencing/recipes/ancho-and-cocoa-carne-asada-351852.json
new file mode 100644
index 000000000..c47f5d79f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancho-and-cocoa-carne-asada-351852.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Stir together ancho powder, cocoa, and cinnamon.",
+        "Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.",
+        "While steak cooks, wrap tortillas in foil and warm in oven.",
+        "Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.",
+        "Serve steak with warm tortillas and coleslaw mix."
+    ],
+    "ingredients": [
+        "1 tablespoon ancho chile powder",
+        "2 teaspoons unsweetened cocoa powder",
+        "1/2 teaspoon cinnamon",
+        "1 (1-to 1 1/4-pounds) piece of flank steak",
+        "1 tablespoon vegetable oil",
+        "8 (7-to 8-inch) flour tortillas",
+        "3 cups packaged coleslaw mix (7 ounces)",
+        "Accompaniments: sliced pickled jalape\u00f1os; sour cream; lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Father's Day",
+        "Dinner",
+        "Steak",
+        "Party",
+        "Tortillas",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Ancho and Cocoa Carne Asada",
+    "url": "http://www.epicurious.com/recipes/food/views/ancho-and-cocoa-carne-asada-351852"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancho-chile-rubbed-venison-steaks-wit.json b/serverless-fleets/data/input/inferencing/recipes/ancho-chile-rubbed-venison-steaks-wit.json
new file mode 100644
index 000000000..4f2e8687f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancho-chile-rubbed-venison-steaks-wit.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.",
+        "Prepare a grill for medium-high heat.",
+        "Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.",
+        "Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 tablespoon lime juice",
+        "1 tablespoon chopped fresh cilantro",
+        "2 tablespoons steak seasoning",
+        "1 tablespoon ancho chile powder",
+        "4 (1/2 pound) venison steaks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter",
+    "url": "http://allrecipes.com/recipe/126236/ancho-chile-rubbed-venison-steaks-wit/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancho-chile-sauce-242728.json b/serverless-fleets/data/input/inferencing/recipes/ancho-chile-sauce-242728.json
new file mode 100644
index 000000000..e2cb0ff1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancho-chile-sauce-242728.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.",
+        "Heat oil in heavy medium saucepan over medium heat. Add onion and saut\u00e9 until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.",
+        "Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.",
+        "* Available at many supermarkets and at specialty foods stores and Latin markets."
+    ],
+    "ingredients": [
+        "1 dried ancho chile, stemmed, seeded, coarsely torn*",
+        "2 tablespoons vegetable oil",
+        "1 cup chopped onion",
+        "1 tablespoon tomato paste",
+        "3 garlic cloves, minced",
+        "1/2 cup dry red wine",
+        "1/2 cup ketchup",
+        "1 tablespoon apple cider vinegar",
+        "1 tablespoon (packed) dark brown sugar",
+        "2 teaspoons Worcestershire sauce",
+        "1/4 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Blender",
+        "Garlic",
+        "Onion",
+        "Tomato",
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Vinegar",
+        "Hot Pepper",
+        "Red Wine",
+        "Summer",
+        "Simmer"
+    ],
+    "title": "Ancho Chile Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/ancho-chile-sauce-242728"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancho-chili-fajitas.json b/serverless-fleets/data/input/inferencing/recipes/ancho-chili-fajitas.json
new file mode 100644
index 000000000..5cccaa844
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancho-chili-fajitas.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a saucepan over high heat, bring the water to a boil. Remove from the heat and add the ancho chilies. Cover and let stand off the heat until the chilies are soft, about 15 minutes.",
+        "Using tongs, remove the chilies from the water; reserve the water. When cool enough to handle, slit the chilies lengthwise and seed them. Discard the stems and seeds. Place the ancho chilies, garlic and 3 Tbs. of the cooking water in a blender and process until smooth. Set the puree aside.",
+        "Place the flank steak in a shallow nonaluminum bowl. Add 1/3 cup of the ancho puree and turn the steak to coat both sides. Cover the bowl and refrigerate for at least 6 hours or up to overnight. Reserve the remaining puree in a separate covered bowl in the refrigerator.",
+        "Heat a large nonstick fry pan over medium heat. Coat with nonstick cooking spray. Add the Anaheim chilies, bell peppers, red onion, cumin, salt and pepper and saut\u00e9 until the vegetables are tender, about 25 minutes. Remove from the heat and keep warm.",
+        "Meanwhile, heat another nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Season the steak with salt and add to the pan. Cook until the meat is well browned on one side, about 5 minutes. Turn and continue to cook until well browned on the other side and medium-rare at the center, about 4 minutes more. Transfer the steak to a cutting board and let rest for several minutes.",
+        "Thinly slice the steak across the grain and place in a bowl. Add another 3 Tbs. of the ancho puree and mix well. Transfer the vegetables and the steak to a warmed platter, arranging them separately. Serve with the hot tortillas and the condiments in small bowls for guests to help themselves."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "3 ancho chilies",
+        "8 garlic cloves",
+        "1 lb. beef flank steak, trimmed of fat",
+        "4 large Anaheim chilies, sliced crosswise",
+        "2 red bell peppers, seeded and sliced",
+        "1 red onion, sliced",
+        "1 Tbs. ground cumin",
+        "Salt and freshly ground pepper, to taste",
+        "8 fat-free flour tortillas, each 6 inches in \u00a0diameter, heated",
+        "Suggested condiments: fat-free sour cream, salsa, chopped green onions, chopped fresh cilantro and lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Ancho Chili Fajitas",
+    "url": "http://www.williams-sonoma.com/recipe/ancho-chili-fajitas.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancho-chipotle-salsa.json b/serverless-fleets/data/input/inferencing/recipes/ancho-chipotle-salsa.json
new file mode 100644
index 000000000..61f1785ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancho-chipotle-salsa.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend."
+    ],
+    "ingredients": [
+        "1 (14.5 ounce) can whole peeled tomatoes",
+        "1 fresh jalapeno pepper, seeded",
+        "1 chipotle chile in adobo sauce, seeded",
+        "1 (1 inch) piece dried ancho chile pepper",
+        "1 clove garlic",
+        "2 1/2 tablespoons chopped onion",
+        "1 tablespoon chopped fresh cilantro",
+        "1 tablespoon lemon juice, or to taste",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon white sugar, or to taste",
+        "1/4 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ancho-Chipotle Salsa",
+    "url": "http://allrecipes.com/recipe/176137/ancho-chipotle-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancho-guajillo-chile-sauce-108061.json b/serverless-fleets/data/input/inferencing/recipes/ancho-guajillo-chile-sauce-108061.json
new file mode 100644
index 000000000..4b7a2bd21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancho-guajillo-chile-sauce-108061.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat heavy large skillet over medium-high heat 2 minutes. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes.",
+        "Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth. Season sauce with more salt, if desired. (Can be made 1 day ahead. Cover and refrigerate.)"
+    ],
+    "ingredients": [
+        "9 dried ancho chiles (scant 4 ounces), stemmed, seeded, torn into pieces",
+        "6 dried guajillo chiles (1 ounce), stemmed, seeded, torn into pieces",
+        "5 cups very hot water",
+        "4 garlic cloves, peeled",
+        "1/2 teaspoon dried Mexican oregano",
+        "2 teaspoons fine sea salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Blender",
+        "Garlic",
+        "Pepper",
+        "Low Carb",
+        "Quick & Easy",
+        "Hot Pepper",
+        "Oregano"
+    ],
+    "title": "Ancho-Guajillo Chile Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/ancho-guajillo-chile-sauce-108061"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancho-honey-mustard-sauce.json b/serverless-fleets/data/input/inferencing/recipes/ancho-honey-mustard-sauce.json
new file mode 100644
index 000000000..e822fb850
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancho-honey-mustard-sauce.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Whisk together the mustard, honey, ancho powder, garlic powder, and rice wine vinegar in a small bowl until evenly combined."
+    ],
+    "ingredients": [
+        "1/2 cup Dijon mustard",
+        "1/2 cup honey",
+        "2 teaspoons ancho chile powder",
+        "2 teaspoons garlic powder",
+        "1 teaspoon rice wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ancho Honey Mustard Sauce",
+    "url": "http://allrecipes.com/recipe/197030/ancho-honey-mustard-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancho-short-rib-tacos-with-pickled-red-onions.json b/serverless-fleets/data/input/inferencing/recipes/ancho-short-rib-tacos-with-pickled-red-onions.json
new file mode 100644
index 000000000..9e4c74e63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancho-short-rib-tacos-with-pickled-red-onions.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "To make the pickled onions, in a nonreactive bowl, whisk together the vinegar, sugar and salt until the sugar and salt are dissolved. Add the onion slices and toss to coat. Let stand at room temperature, stirring occasionally, for 30 minutes. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.",
+        "Preheat an oven to 350\u00b0F (180\u00b0C). In a saucepan over high heat, bring the broth to a boil, then remove from the heat and add the chiles. Set aside to steep.",
+        "In a heavy ovenproof pot over medium-high heat, warm the olive oil. Season the short ribs all over with salt and pepper. Working in batches, add the ribs to the pot and sear until browned on all sides, about 4 minutes per side. Transfer to a plate and set aside. Add the onion to the pot and cook, stirring often, until golden, about 4 minutes. Add the garlic, season with salt and pepper, and cook just until the garlic is soft, about 1 minute. Add the broth, chiles and wine, stirring to scrape up any browned bits on the bottom of the pot. Nestle the ribs in the liquid, cover the pot and transfer to the oven. Bake until the meat falls off the bones, 2 1/2 to 3 hours. Check the pot every 45 minutes or so to make sure there is enough liquid, adding more broth as needed; it should reach about three-fourths of the way up the sides of the ribs.",
+        "Using tongs, transfer the ribs and the chiles to a plate to cool. Set the pot with the cooking liquid aside to cool. When cool enough to handle, using your hands or 2 forks, shred the meat and set aside. Discard the bones. Using a large spoon, skim the fat off the top of the cooled liquid in the pot. Transfer the contents of the pot and 1 of the chiles to a blender and process to a smooth puree. Return the pureed sauce to the pot and bring to a boil over high heat. Cook until the sauce reduces by half, about 5 minutes. Add the shredded meat and cook just until warmed through, about 4 minutes.",
+        "To assemble, fill the tortillas with the meat and top with some drained pickled onions, a dollop of crema and some cilantro. Serve immediately. Serves 6 to 8.",
+        "Adapted from Williams-Sonoma",
+        "Taco Night",
+        ", by Kate McMillan (Weldon Owen 2014)"
+    ],
+    "ingredients": [
+        "6 Tbs. (3 fl. oz./90 ml) rice wine vinegar",
+        "1 Tbs. sugar",
+        "1 1/2 tsp. kosher salt",
+        "1 large red onion, quartered and thinly sliced",
+        "3 cups (24 fl. oz./750 ml) low-sodium beef broth, plus more as needed",
+        "4 dried ancho chiles",
+        "2 Tbs. olive oil",
+        "5 lb. (2.5 kg) bone-in beef short ribs",
+        "Kosher salt and freshly ground pepper",
+        "1 yellow onion, finely chopped",
+        "4 garlic cloves, minced",
+        "1 cup (8 fl. oz./250 ml) dry red wine",
+        "16 to 20 flour or corn tortillas, warmed",
+        "1 cup (8 oz./250 g) Mexican crema, sour cream or cr\u00e8me fra\u00eeche",
+        "Fresh cilantro leaves for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Ancho Short Rib Tacos with Pickled Red Onions",
+    "url": "http://www.williams-sonoma.com/recipe/ancho-short-rib-tacos-with-pickled-red-onions.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancho-sweet-potato-puree-15709.json b/serverless-fleets/data/input/inferencing/recipes/ancho-sweet-potato-puree-15709.json
new file mode 100644
index 000000000..baee5fd10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancho-sweet-potato-puree-15709.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. and line a baking sheet with foil.",
+        "Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour. Cool potatoes until they can be handled.",
+        "Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces. In a small saucepan bring chiles and cream to a boil. In a blender pur\u00e9e mixture until smooth (use caution when blending hot liquids).",
+        "Scoop flesh from potatoes into a food processor, discarding skins, and pur\u00e9e with cream mixture, salt, and 2 tablespoons butter. Pur\u00e9e may be made up to this point 1 day ahead and cooled before being chilled, covered.",
+        "Transfer pur\u00e9e to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired."
+    ],
+    "ingredients": [
+        "5 pounds sweet potatoes (about 6 large)",
+        "3 or 4 dried ancho chiles (about 1 1/2 ounces)",
+        "3/4 cup heavy cream",
+        "2 teaspoons salt",
+        "2 tablespoons unsalted butter, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Food Processor",
+        "Dairy",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Hot Pepper",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Ancho Sweet-Potato Pur\u00e9e",
+    "url": "http://www.epicurious.com/recipes/food/views/ancho-sweet-potato-puree-15709"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anchoiade-11637.json b/serverless-fleets/data/input/inferencing/recipes/anchoiade-11637.json
new file mode 100644
index 000000000..661ed994a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anchoiade-11637.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a food processor grind fine almonds with anchovies and garlic. With motor running add shallot, oil, vinegar, and herbes de Provence and blend well. Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to pur\u00e9e smooth. Ancho\u00efade may be made 1 day in advance and kept covered and chilled.",
+        "Serve ancho\u00efade at room temperature on toasts."
+    ],
+    "ingredients": [
+        "1/3 cup blanched whole almonds",
+        "a 2-ounce can flat anchovies, rinsed and patted dry",
+        "3 garlic cloves",
+        "1 shallot, quartered",
+        "3 tablespoons olive oil",
+        "1 tablespoon red-wine vinegar",
+        "1/4 teaspoon herbes de Provence or dried Italian seasoning, crumbled",
+        "1 tomato, seeded and chopped fine (about 3/4 cup)",
+        "1 red bell pepper, chopped fine (about 3/4 cup)",
+        "3 tablespoons finely chopped fresh parsley leaves",
+        "French bread toasts as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Fish",
+        "Garlic",
+        "Herb",
+        "Tomato",
+        "Quick & Easy",
+        "Almond",
+        "Bell Pepper",
+        "Gourmet"
+    ],
+    "title": "Anchoiade",
+    "url": "http://www.epicurious.com/recipes/food/views/anchoiade-11637"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anchovies-in-tomato-sauce-with-pasta-237164.json b/serverless-fleets/data/input/inferencing/recipes/anchovies-in-tomato-sauce-with-pasta-237164.json
new file mode 100644
index 000000000..652d02890
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anchovies-in-tomato-sauce-with-pasta-237164.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat a pan, add 6 tablespoons of olive oil, then add your garlic and fry slowly. As it begins to color, add the pine nuts, raisins, and anchovies and continue frying for 2 minutes, until the anchovies have melted. Add the tomato pur\u00e9e and the wine and stir in well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like tomato sauce, but if you think it needs thinning down, add a little water. Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden. Leave to cool on paper towels. Meanwhile, cook your pasta in boiling salted water according to the package instructions. Drain and mix with the sauce. Check the seasoning and divide onto 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the bread crumbs."
+    ],
+    "ingredients": [
+        "olive oil",
+        "4 cloves of garlic, peeled and very finely sliced",
+        "2 big handfuls of pine nuts",
+        "A big handful of raisins",
+        "12 salted anchovy fillets",
+        "3 heaping tablespoons tomato pur\u00e9e",
+        "a large wineglass of red wine",
+        "1 3/4 cups stale bread crumbs",
+        "1 pound dried margherita pasta"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Nut",
+        "Pasta",
+        "Tomato",
+        "Valentine's Day"
+    ],
+    "title": "Anchovies in Tomato Sauce with Pasta",
+    "url": "http://www.epicurious.com/recipes/food/views/anchovies-in-tomato-sauce-with-pasta-237164"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anchovies-rosemary-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/anchovies-rosemary-pork-chops.json
new file mode 100644
index 000000000..3e1688942
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anchovies-rosemary-pork-chops.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Whisk anchovies, rosemary, olive oil, vinegar, and garlic together in a large bowl; pour into a resealable plastic bag.",
+        "Season pork chops with coarse salt and ground black pepper; add to the plastic bag with the marinade, squeeze out as much air from bag as possible, and seal. Turn bag a few times to assure chops are coated in marinade.",
+        "Marinate chops in refrigerator at least 2 hours.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Prepare a jelly roll pan with cooking spray.",
+        "Remove pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.",
+        "Cook under the broiler until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "14 anchovy fillets, finely chopped",
+        "1/2 cup finely chopped fresh rosemary",
+        "1/2 cup extra-virgin olive oil",
+        "1/4 cup red wine vinegar",
+        "6 cloves garlic, minced",
+        "4 (1-inch thick) bone-in pork chops",
+        "coarse salt and ground black pepper to taste",
+        "butter-flavored cooking spray (such as Pam\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anchovies-Rosemary Pork Chops",
+    "url": "http://allrecipes.com/recipe/233383/anchovies-rosemary-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anchovy-lemon-dip-with-green-beans-239286.json b/serverless-fleets/data/input/inferencing/recipes/anchovy-lemon-dip-with-green-beans-239286.json
new file mode 100644
index 000000000..7f9337d84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anchovy-lemon-dip-with-green-beans-239286.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine-mesh sieve into a bowl.",
+        "Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.",
+        "While dip chills, blanch beans in 3 quarts boiling water with 1 tablespoon salt 1 minute, then drain and immediately chill in an ice bath 5 minutes. Drain well and pat dry. Serve with dip."
+    ],
+    "ingredients": [
+        "1 cup plus 2 tablespoons sour cream, divided",
+        "2 tablespoons water",
+        "1 (2-ounce) can flat anchovy fillets in oil, rinsed and drained",
+        "2 garlic cloves, finely chopped",
+        "1/3 cup mayonnaise",
+        "1 to 2 tablespoons fresh lemon juice",
+        "1 1/2 pounds green or wax beans, trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Bean",
+        "Citrus",
+        "Fish",
+        "Vegetarian",
+        "Mayonnaise",
+        "Summer",
+        "Chill",
+        "Sour Cream",
+        "Gourmet"
+    ],
+    "title": "Anchovy Lemon Dip with Green Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/anchovy-lemon-dip-with-green-beans-239286"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anchovy-linguine.json b/serverless-fleets/data/input/inferencing/recipes/anchovy-linguine.json
new file mode 100644
index 000000000..f0d9874a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anchovy-linguine.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Brown sliced garlic in olive oil.  Stir in parsley and chopped anchovies.  Add water to cover, and simmer for a few minutes.",
+        "Meanwhile, cook pasta in boiling salted water until al dente.",
+        "Drain pasta.  Toss with anchovy sauce."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package linguini pasta",
+        "4 cloves garlic, minced",
+        "6 tablespoons olive oil",
+        "2 tablespoons chopped fresh parsley",
+        "3 (2 ounce) cans anchovy filets",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anchovy Linguine",
+    "url": "http://allrecipes.com/recipe/11755/anchovy-linguine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anchovy-mashed-potatoes-11639.json b/serverless-fleets/data/input/inferencing/recipes/anchovy-mashed-potatoes-11639.json
new file mode 100644
index 000000000..242a7be6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anchovy-mashed-potatoes-11639.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Peel potatoes and cut into 1-inch pieces.",
+        "In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.",
+        "In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.",
+        "Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "6 large russet (baking) potatoes (about 3 1/2 pounds)",
+        "1 onion, chopped fine",
+        "3/4 stick (6 tablespoons) unsalted butter",
+        "8 flat anchovies, rinsed, patted dry, and minced",
+        "3/4 cup milk",
+        "1/4 cup heavy cream",
+        "1/4 cup thinly sliced fresh chives or scallion greens"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Fish",
+        "Herb",
+        "Potato",
+        "Side",
+        "Quick & Easy",
+        "Winter",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Anchovy Mashed Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/anchovy-mashed-potatoes-11639"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anchovy-mayonnaise-232502.json b/serverless-fleets/data/input/inferencing/recipes/anchovy-mayonnaise-232502.json
new file mode 100644
index 000000000..70af96a86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anchovy-mayonnaise-232502.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine garlic and milk in a 1- to 1 1/2-quart heavy saucepan and gently simmer over low heat, uncovered, until garlic is very tender, about 20 minutes. Cool slightly, about 5 minutes, then pur\u00e9e mixture with anchovies, oil, and mayonnaise in a blender until smooth. (Use caution when blending hot liquids.) Add more milk to thin if necessary."
+    ],
+    "ingredients": [
+        "12 large garlic cloves, peeled and smashed with side of a large heavy knife",
+        "3/4 cup whole milk plus additional for thinning sauce",
+        "1 (2-oz) can flat anchovies (56 g; about 12 fillets), drained",
+        "1/4 cup extra-virgin olive oil",
+        "1/4 cup mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Milk/Cream",
+        "Fish",
+        "Garlic",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Mayonnaise",
+        "Gourmet"
+    ],
+    "title": "Anchovy Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/anchovy-mayonnaise-232502"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anchovy-mayonnaise-51242260.json b/serverless-fleets/data/input/inferencing/recipes/anchovy-mayonnaise-51242260.json
new file mode 100644
index 000000000..36abcf1e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anchovy-mayonnaise-51242260.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk egg yolk, mustard, and 1 teaspoon lemon juice in a small bowl. Whisking constantly, gradually drizzle in grapeseed oil, then olive oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in anchovies and remaining lemon juice; season with salt and pepper. Cover and chill.",
+        "Do ahead: Mayonnaise can be made 1 day ahead. Keep chilled."
+    ],
+    "ingredients": [
+        "1 large egg yolk",
+        "1 teaspoon Dijon mustard",
+        "2 tablespoons fresh lemon juice",
+        "1/2 cup grapeseed oil",
+        "3/4 cup olive oil",
+        "6 anchovy fillets packed in oil, drained, very finely chopped",
+        "Kosher salt, freshly ground pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Anchovy"
+    ],
+    "title": "Anchovy Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/anchovy-mayonnaise-51242260"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anchovy-pasta-with-garlic-breadcrumbs.json b/serverless-fleets/data/input/inferencing/recipes/anchovy-pasta-with-garlic-breadcrumbs.json
new file mode 100644
index 000000000..0b1648202
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anchovy-pasta-with-garlic-breadcrumbs.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.",
+        "Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.",
+        "Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.",
+        "Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.",
+        "Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.",
+        "Divide pasta among bowls. Top with remaining breadcrumb mixture."
+    ],
+    "ingredients": [
+        "8 garlic cloves, divided",
+        "5 ounces sourdough or other crusty bread, crust removed, cut into 1-inch pieces (about 2 cups)",
+        "1 teaspoon finely grated lemon zest",
+        "Kosher salt, freshly ground pepper",
+        "1/4 cup plus 3 tablespoons (or more) olive oil",
+        "4 oil-packed anchovy fillets",
+        "4 oil-packed Calabrian chiles, very finely chopped, or 1/2 teaspoon crushed red pepper flakes",
+        "1 tablespoon (or more) fresh lemon juice",
+        "12 ounces bucatini, spaghetti, or linguine",
+        "2 ounces finely grated Pecorino",
+        "1/2 cup finely chopped parsley",
+        "2 tablespoons unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Dinner",
+        "Anchovy",
+        "Breadcrumbs",
+        "Garlic",
+        "Lemon",
+        "Chile Pepper",
+        "Cheese"
+    ],
+    "title": "Anchovy Pasta With Garlic Breadcrumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/anchovy-pasta-with-garlic-breadcrumbs"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancient-honey-cakes-rice-flour-cooki.json b/serverless-fleets/data/input/inferencing/recipes/ancient-honey-cakes-rice-flour-cooki.json
new file mode 100644
index 000000000..f6f13148e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancient-honey-cakes-rice-flour-cooki.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.",
+        "Beat butter and honey together in a bowl using an electric mixer until smooth and creamy; add eggs and mix well. Mix rice flour, baking powder, and cardamom into creamed butter mixture until dough is just mixed. Roll dough into small balls, about 1 heaping teaspoon each.",
+        "Pour hemp seeds into a bowl and press each dough ball into the seeds, coating half of each ball. Transfer dough balls to the baking sheet, gently pressing to 1/4-inch thickness.",
+        "Bake in the preheated oven until edges are golden, about 20 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup honey",
+        "2 eggs, slightly beaten",
+        "2 cups rice flour",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon ground cardamom",
+        "2 teaspoons hemp seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ancient Honey Cakes (Rice Flour Cookies with Nuts or Poppy Seeds)",
+    "url": "http://allrecipes.com/recipe/246454/ancient-honey-cakes-rice-flour-cooki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ancient-roman-cheesecake-savillum.json b/serverless-fleets/data/input/inferencing/recipes/ancient-roman-cheesecake-savillum.json
new file mode 100644
index 000000000..af4efa822
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ancient-roman-cheesecake-savillum.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.",
+        "Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice.  Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.",
+        "Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled."
+    ],
+    "ingredients": [
+        "15 bay leaves",
+        "3 eggs",
+        "8 ounces ricotta cheese",
+        "1/2 cup honey",
+        "1 teaspoon grated orange zest",
+        "1 teaspoon lemon juice",
+        "1/2 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ancient Roman Cheesecake (Savillum)",
+    "url": "http://allrecipes.com/recipe/186428/ancient-roman-cheesecake-savillum/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andalusian-gazpacho.json b/serverless-fleets/data/input/inferencing/recipes/andalusian-gazpacho.json
new file mode 100644
index 000000000..fcb74c267
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andalusian-gazpacho.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with  cumin, parsley, basil, oregano and salt.  Adjust spices and seasonings to taste.  Chill in refrigerator at least 4 hours before serving cold."
+    ],
+    "ingredients": [
+        "1 cucumber, peeled and diced",
+        "1 green bell pepper, diced",
+        "5 green onions, chopped",
+        "2 cloves garlic, minced",
+        "3 tomatoes, diced",
+        "2 stalks celery, diced",
+        "2 1/2 cups navy beans, rinsed and drained",
+        "2 tablespoons olive oil",
+        "6 tablespoons red wine vinegar",
+        "1 (46 fluid ounce) can tomato juice",
+        "1 teaspoon ground cumin",
+        "1 tablespoon minced fresh parsley",
+        "1 tablespoon minced fresh basil",
+        "1/2 tablespoon minced fresh oregano",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andalusian Gazpacho",
+    "url": "http://allrecipes.com/recipe/24399/andalusian-gazpacho/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andes-mint-cookies.json b/serverless-fleets/data/input/inferencing/recipes/andes-mint-cookies.json
new file mode 100644
index 000000000..db365b729
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andes-mint-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.",
+        "Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.",
+        "Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.",
+        "Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.",
+        "Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.",
+        "Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup white sugar",
+        "1/2 cup brown sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "3 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "65 chocolate-mint layer candies (such as Andes\u00ae), unwrapped, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andes\u00ae Mint Cookies",
+    "url": "http://allrecipes.com/recipe/240521/andes-mint-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andies-quick-n-easy-sneaky-sloppy-j.json b/serverless-fleets/data/input/inferencing/recipes/andies-quick-n-easy-sneaky-sloppy-j.json
new file mode 100644
index 000000000..fd628c29e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andies-quick-n-easy-sneaky-sloppy-j.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place lentils in a small pot and cover with 2 cups hot water. Bring to a boil; reduce heat and simmer until lentils are tender, about 15 minutes. Drain.",
+        "Heat a large nonstick skillet over medium heat. Add onions; cook and stir until softened, 3 to 5 minutes. Add ground beef and green bell pepper; cook and stir until browned, about 8 minutes.",
+        "Stir drained lentils, ketchup, barbeque sauce, Worcestershire sauce, and minced garlic into the skillet. Reduce heat to low and simmer until flavors combine and mixture thickens to desired consistency, 15 to 20 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4398244.jpg",
+    "ingredients": [
+        "1 cup lentils",
+        "2 onions, diced",
+        "1 pound lean ground beef",
+        "1 large green bell pepper, diced",
+        "3/4 cup ketchup",
+        "3/4 cup barbeque sauce",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon minced garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andie's Quick 'n Easy Sneaky Sloppy Joes",
+    "url": "http://allrecipes.com/recipe/253161/andies-quick-n-easy-sneaky-sloppy-j/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/andies-stuffed-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/andies-stuffed-mushrooms.json
new file mode 100644
index 000000000..0a8e3da6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andies-stuffed-mushrooms.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.",
+        "In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.",
+        "Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.",
+        "Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "2 pounds fresh mushrooms-stems removed, chopped and reserved",
+        "1/4 cup margarine",
+        "1/2 cup chopped green bell peppers",
+        "2 teaspoons minced garlic",
+        "3 teaspoons dried parsley",
+        "1 teaspoon dried basil leaves, crushed",
+        "2/3 cup dry bread crumbs",
+        "1/3 cup soft bread crumbs",
+        "2 cups shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andie's Stuffed Mushrooms",
+    "url": "http://allrecipes.com/recipe/23593/andies-stuffed-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andis-apricot-almond-chicken.json b/serverless-fleets/data/input/inferencing/recipes/andis-apricot-almond-chicken.json
new file mode 100644
index 000000000..e2e1b108e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andis-apricot-almond-chicken.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place chicken between plastic wrap, and gently pound with a mallet to 1/2\" thickness. Season with salt, and set aside. Strain apricot liquid into a small bowl and stir in orange juice, soy sauce, and sesame oil. Coarsely chop apricots and set aside. Place flour and cayenne pepper in a resealable plastic bag, and shake to combine. Add chicken breasts in batches, tossing to coat and dusting off excess flour.",
+        "Heat oil in a large skillet over medium high heat. Cook chicken, turning once, until no longer pink in center and juices run clear. Transfer to a paper towel-lined dish. Cook and stir shallot and garlic in the same pan until translucent, being careful not to burn the garlic and adding more oil if needed. Stir in orange juice mixture and chopped apricots. Bring to a boil, reduce heat, and simmer for 5 minutes.",
+        "In a small bowl, whisk together 1/4 cup simmering liquid and 2 tablespoons flour until well blended and no lumps of flour remain. Slowly stir back into skillet to thicken, repeating if necessary for desired consistency. Return chicken to skillet, spooning with sauce, until warmed through. Garnish with almonds, if desired."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "salt to taste",
+        "1 (16 ounce) can apricot halves",
+        "1/2 cup orange juice",
+        "2 tablespoons lite soy sauce",
+        "1 teaspoon sesame oil",
+        "3/4 cup all-purpose flour",
+        "1/2 teaspoon cayenne pepper",
+        "vegetable oil",
+        "1 shallot, minced",
+        "1 garlic clove, minced",
+        "2 tablespoons all-purpose flour",
+        "sliced almonds for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andi's Apricot Almond Chicken",
+    "url": "http://allrecipes.com/recipe/73429/andis-apricot-almond-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andis-own-delightful-brunch-burritos.json b/serverless-fleets/data/input/inferencing/recipes/andis-own-delightful-brunch-burritos.json
new file mode 100644
index 000000000..5f23b7de5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andis-own-delightful-brunch-burritos.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.",
+        "In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.",
+        "Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve."
+    ],
+    "ingredients": [
+        "butter flavored cooking spray",
+        "6 cloves garlic, crushed",
+        "1 (8 ounce) package mushrooms",
+        "1 teaspoon garlic salt",
+        "6 eggs, beaten",
+        "4 (10 inch) flour tortillas",
+        "2 cups shredded Monterey Jack cheese",
+        "16 cherry tomatoes",
+        "1 (5 ounce) package alfalfa sprouts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andi's Own Delightful Brunch Burritos",
+    "url": "http://allrecipes.com/recipe/33622/andis-own-delightful-brunch-burritos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andouille-and-chicken-creole-pasta.json b/serverless-fleets/data/input/inferencing/recipes/andouille-and-chicken-creole-pasta.json
new file mode 100644
index 000000000..4f402b232
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andouille-and-chicken-creole-pasta.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.",
+        "Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.",
+        "Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain."
+    ],
+    "ingredients": [
+        "2 tablespoons margarine",
+        "1/2 pound andouille sausage, diced",
+        "2 skinless, boneless chicken breast halves - cut into strips",
+        "3 tablespoons Creole seasoning",
+        "1 green bell pepper, seeded and sliced into strips",
+        "1 red bell pepper, seeded and sliced into strips",
+        "8 ounces fresh mushrooms, sliced",
+        "4 green onions, chopped",
+        "1 (14.5 ounce) can fat-free chicken broth",
+        "1 cup 2% milk",
+        "2 teaspoons lemon pepper",
+        "2 teaspoons garlic powder",
+        "1/4 cup cornstarch",
+        "1/2 cup cold water",
+        "1 (16 ounce) package linguine pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andouille and Chicken Creole Pasta",
+    "url": "http://allrecipes.com/recipe/49124/andouille-and-chicken-creole-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andouille-and-poblano-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/andouille-and-poblano-quesadillas.json
new file mode 100644
index 000000000..3b8ba4754
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andouille-and-poblano-quesadillas.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.",
+        "Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.",
+        "Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "2 andouille sausage links, finely diced",
+        "1 poblano chile, finely diced",
+        "1/2 red bell pepper, finely diced",
+        "1/2 large red onion, finely diced",
+        "1/2 cup frozen corn kernels",
+        "4 flour tortillas",
+        "2 cups shredded Colby cheese",
+        "1 tablespoon canola oil",
+        "1/4 cup sour cream (optional)",
+        "1/4 cup salsa (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andouille and Poblano Quesadillas",
+    "url": "http://allrecipes.com/recipe/128811/andouille-and-poblano-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andouille-mushroom-and-lentil-soup.json b/serverless-fleets/data/input/inferencing/recipes/andouille-mushroom-and-lentil-soup.json
new file mode 100644
index 000000000..f07a43b74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andouille-mushroom-and-lentil-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine chicken broth, lentils, sausage, cumin, chili powder, and turmeric in a large pot; bring to a boil, reduce heat to low, and simmer until the lentils are tender, 15 to 20 minutes.",
+        "Stir mushrooms into the broth mixture; continue cooking until the mushrooms are tender, about 10 minutes more."
+    ],
+    "ingredients": [
+        "6 cups chicken broth",
+        "3 cups split lentils",
+        "4 andouille sausage links, cut into cubes",
+        "1 1/2 teaspoons ground cumin",
+        "1 teaspoon chili powder",
+        "1/2 teaspoon ground turmeric",
+        "2 (10 ounce) packages cremini mushrooms, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andouille, Mushroom, and Lentil Soup",
+    "url": "http://allrecipes.com/recipe/234705/andouille-mushroom-and-lentil-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andouille-sausage-and-corn-chowder.json b/serverless-fleets/data/input/inferencing/recipes/andouille-sausage-and-corn-chowder.json
new file mode 100644
index 000000000..542483d9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andouille-sausage-and-corn-chowder.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.",
+        "Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.",
+        "Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.",
+        "Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.",
+        "Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.",
+        "Season the chowder with salt and black pepper.",
+        "Remove and discard the bay leaves.",
+        "Garnish with cilantro to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 cup coarsely chopped onion",
+        "1/2 cup diced celery",
+        "3/4 cup chopped green bell pepper",
+        "3/4 cup chopped red bell pepper",
+        "2 cloves garlic, minced",
+        "1/2 teaspoon cayenne pepper",
+        "1 pound andouille sausage, diced",
+        "3 cups frozen corn kernels, thawed",
+        "2 bay leaves",
+        "2 teaspoons dried thyme",
+        "6 cups low-sodium chicken broth",
+        "3 Yukon Gold potatoes, cut into 1/2-inch cubes",
+        "1 cup heavy cream",
+        "salt and ground black pepper to taste",
+        "1/2 cup chopped cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andouille Sausage and Corn Chowder",
+    "url": "http://allrecipes.com/recipe/220196/andouille-sausage-and-corn-chowder/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andouille-sausage-and-shrimp-with-creole-mustard-sauce-237032.json b/serverless-fleets/data/input/inferencing/recipes/andouille-sausage-and-shrimp-with-creole-mustard-sauce-237032.json
new file mode 100644
index 000000000..a0ddbf564
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andouille-sausage-and-shrimp-with-creole-mustard-sauce-237032.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Saut\u00e9 until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 pound uncooked peeled deveined large shrimp",
+        "1 tablespoon Creole or Cajun seasoning*",
+        "2 tablespoons vegetable oil, divided",
+        "1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces",
+        "1 large onion, halved, thinly sliced",
+        "1 large red bell pepper, cut into 1/3-inch-wide strips",
+        "1 tablespoon chopped fresh thyme",
+        "1 cup low-salt chicken broth",
+        "5 tablespoons Creole mustard (such as Zatarain's)",
+        "2 teaspoons red wine vinegar",
+        "*Available in the spice section of most supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Mustard",
+        "Onion",
+        "Pork",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Low Cal",
+        "Mardi Gras",
+        "Sausage",
+        "Shrimp",
+        "Bell Pepper"
+    ],
+    "title": "Andouille Sausage and Shrimp with Creole Mustard Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/andouille-sausage-and-shrimp-with-creole-mustard-sauce-237032"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andouille-sausage.json b/serverless-fleets/data/input/inferencing/recipes/andouille-sausage.json
new file mode 100644
index 000000000..d40e76c5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andouille-sausage.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.",
+        "Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.",
+        "Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.",
+        "Fill the hopper with the sausage mixture. Turn the machine on if it is electric  and feed the stuffing   gradually into the hopper; for a manual machine, push the stuffing  through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.",
+        "To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges."
+    ],
+    "ingredients": [
+        "1 1/2 yards of large sausage casing, about 2 to 3 inches wide",
+        "4 pounds lean pork meat",
+        "2 pounds pork fat",
+        "1/4 cup minced garlic",
+        "2 tablespoons salt",
+        "1 teaspoon freshly ground black pepper",
+        "1 teaspoon cayenne pepper",
+        "1/4 teaspoon dried thyme",
+        "1 tablespoon ground paprika",
+        "1/4 teaspoon crushed bay leaf",
+        "1/4 teaspoon dried sage",
+        "5 teaspoons hickory-flavored liquid smoke"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andouille Sausage",
+    "url": "http://allrecipes.com/recipe/31079/andouille-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andouille-shrimp-and-chicken-jambal.json b/serverless-fleets/data/input/inferencing/recipes/andouille-shrimp-and-chicken-jambal.json
new file mode 100644
index 000000000..4f6eefc1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andouille-shrimp-and-chicken-jambal.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.",
+        "Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.",
+        "Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.",
+        "Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.",
+        "Scoop rice into bowls and ladle jambalaya over the rice."
+    ],
+    "ingredients": [
+        "3 cups chicken broth, divided",
+        "1 1/2 cups white rice",
+        "1 pound andouille sausage, diced",
+        "1 large sweet onion (such as Vidalia\u00ae), chopped",
+        "3 green onions, or to taste, chopped",
+        "1 cup chopped celery",
+        "1 large green bell pepper, chopped",
+        "2 tablespoons Creole seasoning (such as Tony Cachere's\u00ae)",
+        "2 tablespoons minced garlic",
+        "1 teaspoon hot sauce (such as Frank's\u00ae RedHot \u00ae)",
+        "ground black pepper to taste",
+        "1 (14.5 ounce) can tomato sauce",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1 pound shrimp, peeled and deveined",
+        "1 cooked whole chicken breast, shredded",
+        "1 cup chicken broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andouille, Shrimp, and Chicken Jambalaya",
+    "url": "http://allrecipes.com/recipe/241359/andouille-shrimp-and-chicken-jambal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andouille-stuffed-pork-loin-with-creole-mustard-56389583.json b/serverless-fleets/data/input/inferencing/recipes/andouille-stuffed-pork-loin-with-creole-mustard-56389583.json
new file mode 100644
index 000000000..6f7b0c25b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andouille-stuffed-pork-loin-with-creole-mustard-56389583.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "1. To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.",
+        "2. Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.",
+        "3. Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.",
+        "4. Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.",
+        "5. Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165\u00b0F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard."
+    ],
+    "ingredients": [
+        "1/2 cup kosher salt",
+        "1/2 cup sugar",
+        "12 black peppercorns",
+        "6 garlic coves, roughly chopped",
+        "6 fresh thyme sprigs",
+        "2 bay leaves",
+        "1 small yellow onion, peeled and sliced into rings",
+        "4 cups ice cubes",
+        "One 3-pound boneless pork loin roast with a nice fat cap layer on top",
+        "1 large (about 4-ounce) Andouille sausage link",
+        "Kosher salt and freshly ground black pepper",
+        "1 tablespoon granulated garlic",
+        "1 tablespoon paprika",
+        "1 teaspoon ground cumin",
+        "1 to 2 tablespoons canola oil",
+        "Creole mustard (e.g., Zatarain's)",
+        "Grill with lid, large freezer bag, honing steel, instant-read meat thermometer."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Kid-Friendly",
+        "Dinner",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Andouille-Stuffed Pork Loin with Creole Mustard",
+    "url": "http://www.epicurious.com/recipes/food/views/andouille-stuffed-pork-loin-with-creole-mustard-56389583"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andreas-broccoli-slaw.json b/serverless-fleets/data/input/inferencing/recipes/andreas-broccoli-slaw.json
new file mode 100644
index 000000000..ada8ecb87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andreas-broccoli-slaw.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "1/3 cup light mayonnaise",
+        "1/4 cup crumbled blue cheese, or more to taste",
+        "2 tablespoons white sugar, or more to taste",
+        "1 tablespoon olive oil",
+        "1 tablespoon stone-ground mustard",
+        "2 1/2 teaspoons red wine vinegar",
+        "1/2 teaspoon red pepper flakes",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon celery salt",
+        "1/2 head cabbage, shredded",
+        "2 carrots, grated",
+        "1 cup chopped broccoli florets",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andrea's Broccoli Slaw",
+    "url": "http://allrecipes.com/recipe/223580/andreas-broccoli-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andreas-pasta-fagioli.json b/serverless-fleets/data/input/inferencing/recipes/andreas-pasta-fagioli.json
new file mode 100644
index 000000000..7848a2554
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andreas-pasta-fagioli.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large pot over medium heat, cook onion in olive oil until translucent.  Stir in garlic and cook until tender.  Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan.  Simmer 1 hour.",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Stir into soup."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 onion, quartered then halved",
+        "2 cloves garlic, minced",
+        "1 (29 ounce) can tomato sauce",
+        "5 1/2 cups water",
+        "1 tablespoon dried parsley",
+        "1 1/2 teaspoons dried basil",
+        "1 1/2 teaspoons dried oregano",
+        "1 teaspoon salt",
+        "1 (15 ounce) can cannellini beans",
+        "1 (15 ounce) can navy beans",
+        "1/3 cup grated Parmesan cheese",
+        "1 pound ditalini pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andrea's Pasta Fagioli",
+    "url": "http://allrecipes.com/recipe/25690/andreas-pasta-fagioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andreas-pomegranate-guacamole.json b/serverless-fleets/data/input/inferencing/recipes/andreas-pomegranate-guacamole.json
new file mode 100644
index 000000000..2bdf2f15b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andreas-pomegranate-guacamole.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir avocado, cucumber, green onions, pomegranate seeds, lime juice, and cilantro paste together in a bowl. Season with salt."
+    ],
+    "ingredients": [
+        "3 avocados - peeled, pitted, and diced",
+        "1/2 cucumber, peeled and diced",
+        "1/2 bunch green onions, sliced",
+        "1 pomegranate, peeled and seeds separated",
+        "1 lime, juiced",
+        "2 tablespoons cilantro paste",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andrea's Pomegranate Guacamole",
+    "url": "http://allrecipes.com/recipe/236308/andreas-pomegranate-guacamole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andres-easy-fruit-dip.json b/serverless-fleets/data/input/inferencing/recipes/andres-easy-fruit-dip.json
new file mode 100644
index 000000000..7ba462a7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andres-easy-fruit-dip.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Beat cream cheese, marshmallow creme, sour cream, and vanilla extract together in a bowl using an electric mixer. Refrigerate until chilled, at least 30 minutes."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package whipped cream cheese",
+        "1 (7 ounce) jar marshmallow creme",
+        "4 ounces sour cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andre's Easy Fruit Dip",
+    "url": "http://allrecipes.com/recipe/233378/andres-easy-fruit-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andrews-favorite-grilled-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/andrews-favorite-grilled-pork-chops.json
new file mode 100644
index 000000000..f3385ebba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andrews-favorite-grilled-pork-chops.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix the orange juice, soy sauce, olive oil, rosemary, and green onions in a large plastic zipper bag; place the chops into the bag, squeeze out the air, and seal the bag. Refrigerate to marinate 8 hours or overnight.",
+        "The next day, preheat an outdoor grill for medium heat, and lightly oil the grate.",
+        "Remove the chops from the marinade, and discard the used marinade. Shake excess marinade from the chops, and grill until pork is browned, no longer pink inside, and shows good grill marks, about 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F655496.jpg",
+    "ingredients": [
+        "1 cup orange juice",
+        "\u2153 cup reduced-sodium soy sauce",
+        "\u00bc cup olive oil",
+        "2 teaspoons minced fresh rosemary",
+        "2  green onions, sliced",
+        "4  thick-cut boneless center cut pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andrew's Favorite Grilled Pork Chops",
+    "url": "http://allrecipes.com/recipe/218076/andrews-favorite-grilled-pork-chops/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/andrews-herb-risotto.json b/serverless-fleets/data/input/inferencing/recipes/andrews-herb-risotto.json
new file mode 100644
index 000000000..53ce87c60
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andrews-herb-risotto.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).",
+        "Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)",
+        "Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving."
+    ],
+    "ingredients": [
+        "3 tablespoons canola oil",
+        "3 tablespoons butter",
+        "1 cup trimmed, diced fennel bulb",
+        "1 red bell pepper, diced",
+        "1 yellow onion, diced",
+        "3 cloves garlic, minced",
+        "3 tablespoons chopped fresh mint, divided",
+        "3 tablespoons chopped fresh parsley, divided",
+        "2 tablespoons chopped fresh rosemary, divided",
+        "2 teaspoons grated lemon zest, divided",
+        "1/2 teaspoon ground coriander",
+        "1 1/2 cups uncooked Arborio rice",
+        "1/2 cup dry white wine",
+        "3 1/2 cups chicken stock",
+        "salt and pepper to taste",
+        "1 1/2 tablespoons fresh lemon juice",
+        "1/3 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andrew's Herb Risotto",
+    "url": "http://allrecipes.com/recipe/18904/andrews-herb-risotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andys-jalapeno-zucchini-bread.json b/serverless-fleets/data/input/inferencing/recipes/andys-jalapeno-zucchini-bread.json
new file mode 100644
index 000000000..688afa22f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andys-jalapeno-zucchini-bread.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5x3-inch loaf pans.",
+        "Whisk flour, white sugar, brown sugar, cinnamon, salt, baking soda, baking powder, and powdered jalapeno pepper together in a bowl. Add vegetable oil, applesauce, and eggs to flour mixture; beat until until batter is smooth. Fold zucchini and fresh jalapenos into batter. Pour batter into prepared loaf pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Transfer to a wire rack to cool."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2029&h=1062&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3180240.jpg",
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 cup white sugar",
+        "1 cup brown sugar",
+        "3\u2009\u00bd teaspoons ground cinnamon",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "\u00bc teaspoon baking powder",
+        "\u00bc teaspoon powdered jalapeno pepper",
+        "\u00bd cup vegetable oil",
+        "\u00bd cup applesauce",
+        "3  eggs",
+        "2 teaspoons vanilla extract",
+        "2 cups shredded zucchini",
+        "2  fresh jalapeno peppers, chopped with seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andy's Jalapeno Zucchini Bread",
+    "url": "http://allrecipes.com/recipe/239859/andys-jalapeno-zucchini-bread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/andys-prosciutto-scallops.json b/serverless-fleets/data/input/inferencing/recipes/andys-prosciutto-scallops.json
new file mode 100644
index 000000000..bcaea8719
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andys-prosciutto-scallops.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter.",
+        "Place olive oil, sun-dried tomatoes, basil, and olives in a food processor; pulse until finally chopped.",
+        "Season scallops with seafood seasoning, salt, and pepper. Fold each slice of prosciutto in half lengthwise. Rub tomato mixture over scallops and wrap each with a slice of prosciutto. Arrange wrapped scallops on the prepared baking dish, seam sides down.",
+        "Bake in the preheated oven until prosciutto is crispy and scallops are opaque, about 15 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "1/4 cup chopped sun-dried tomatoes",
+        "2 tablespoons chopped fresh basil leaves",
+        "2 tablespoons chopped black olives",
+        "12 sea scallops",
+        "2 teaspoons seafood seasoning (such as Old Bay\u00ae)",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "12 slices prosciutto"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andy's Prosciutto Scallops",
+    "url": "http://allrecipes.com/recipe/234434/andys-prosciutto-scallops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/andys-spicy-green-chile-pork.json b/serverless-fleets/data/input/inferencing/recipes/andys-spicy-green-chile-pork.json
new file mode 100644
index 000000000..cc0bcab07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/andys-spicy-green-chile-pork.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.",
+        "Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.",
+        "Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2316&h=1213&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F702343.jpg",
+    "ingredients": [
+        "1  white onion, chopped",
+        "salt and pepper to taste",
+        "2\u2009\u00bd pounds pork shoulder roast",
+        "1 (16 ounce) jar green salsa (such as Frontera\u00ae)",
+        "\u00bd cup chopped fresh cilantro",
+        "2  serrano chile peppers, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Andy's Spicy Green Chile Pork",
+    "url": "http://allrecipes.com/recipe/214992/andys-spicy-green-chile-pork/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-biscuit-rolls.json b/serverless-fleets/data/input/inferencing/recipes/angel-biscuit-rolls.json
new file mode 100644
index 000000000..3e9bf5993
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-biscuit-rolls.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Dissolve yeast in warm water.",
+        "Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.",
+        "Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.",
+        "Bake at 400 degrees F (205 degrees C) for 15-20 minutes."
+    ],
+    "ingredients": [
+        "5 cups all-purpose flour",
+        "1/4 cup white sugar",
+        "3 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 1/2 teaspoons salt",
+        "1 cup shortening",
+        "1 (.25 ounce) package active dry yeast",
+        "1/4 cup warm water (110 degrees F/45 degrees C)",
+        "2 cups buttermilk",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Biscuit Rolls",
+    "url": "http://allrecipes.com/recipe/7037/angel-biscuit-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-biscuits-i.json b/serverless-fleets/data/input/inferencing/recipes/angel-biscuits-i.json
new file mode 100644
index 000000000..8a2c53eab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-biscuits-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl combine flour, sugar, baking powder, and salt.  With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.",
+        "Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.",
+        "Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes.",
+        "Bake at 400 degrees F (205 degrees C) for 15 minutes or until done."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup shortening",
+        "1/4 cup warm water (110 degrees F/45 degrees C)",
+        "1 (.25 ounce) package active dry yeast",
+        "3/4 cup warm buttermilk (105 to 115 degrees F)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Biscuits I",
+    "url": "http://allrecipes.com/recipe/6866/angel-biscuits-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-biscuits-ii.json b/serverless-fleets/data/input/inferencing/recipes/angel-biscuits-ii.json
new file mode 100644
index 000000000..d8dd38e39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-biscuits-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.",
+        "In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.",
+        "On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).",
+        "Bake in preheated oven for 10 to 12 minutes, or until browned."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1/4 cup warm water (110 degrees F/45 degrees C)",
+        "2 cups buttermilk",
+        "5 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1 teaspoon baking soda",
+        "2 teaspoons salt",
+        "3 tablespoons white sugar",
+        "3/4 cup shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Biscuits II",
+    "url": "http://allrecipes.com/recipe/7018/angel-biscuits-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-butter.json b/serverless-fleets/data/input/inferencing/recipes/angel-butter.json
new file mode 100644
index 000000000..d914a2853
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-butter.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Beat softened butter, honey, brown sugar, cinnamon, and vanilla extract together in a mixing bowl, using an electric mixer, until butter mixture is fluffy, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "1 pound butter, softened",
+        "1/2 cup honey",
+        "1/2 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Butter",
+    "url": "http://allrecipes.com/recipe/232626/angel-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-cake-surprise.json b/serverless-fleets/data/input/inferencing/recipes/angel-cake-surprise.json
new file mode 100644
index 000000000..aea2019d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-cake-surprise.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).",
+        "Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan.  Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.",
+        "Prepare instant pudding according to instructions on box and spread evenly over fruit.",
+        "Spread whipped topping on top of the pudding. Try to keep the layers separate.",
+        "Refrigerate at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "1 (10 inch tube pan) angel food cake",
+        "1 (3 ounce) package strawberry flavored Jell-O\u00ae",
+        "1 (15 ounce) can sliced peaches",
+        "3 bananas",
+        "1 (5 ounce) package instant vanilla pudding mix",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "1 (20 ounce) can crushed pineapple, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Cake Surprise",
+    "url": "http://allrecipes.com/recipe/8233/angel-cake-surprise/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-chicken-pasta.json b/serverless-fleets/data/input/inferencing/recipes/angel-chicken-pasta.json
new file mode 100644
index 000000000..8df35a625
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-chicken-pasta.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.  Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.",
+        "Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "1/4 cup butter",
+        "1 (.7 ounce) package dry Italian-style salad dressing mix",
+        "1/2 cup white wine",
+        "1 (10.75 ounce) can condensed golden mushroom soup",
+        "4 ounces cream cheese with chives",
+        "1 pound angel hair pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Chicken Pasta",
+    "url": "http://allrecipes.com/recipe/11967/angel-chicken-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-chicken.json b/serverless-fleets/data/input/inferencing/recipes/angel-chicken.json
new file mode 100644
index 000000000..f96fde639
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk first 4 ingredients until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).",
+        "COOK pasta as directed on package, omitting salt; drain. Serve topped with chicken mixture; sprinkle with parsley."
+    ],
+    "ingredients": [
+        "4 ounces PHILADELPHIA Cream Cheese, softened",
+        "1 (10.75 ounce) can  reduced-sodium condensed cream of mushroom soup",
+        "1/4 cup KRAFT Tuscan House Italian Dressing",
+        "1/4 cup dry white wine",
+        "1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces",
+        "1/2 pound angel hair pasta, uncooked",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Chicken",
+    "url": "http://allrecipes.com/recipe/212502/angel-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/angel-chocolate-chip-cookies.json
new file mode 100644
index 000000000..871c0f5ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-chocolate-chip-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C)",
+        "Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.",
+        "Bake in preheated oven for 10 minutes or until barely light brown at the edges."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "2 cups white sugar",
+        "4 eggs",
+        "2 teaspoons vanilla extract",
+        "6 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons baking soda",
+        "2 teaspoons cream of tartar",
+        "2 cups milk",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/11195/angel-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/angel-cookies-i.json
new file mode 100644
index 000000000..25b91ff20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-cookies-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cream butter, lard and sugars together.   Add eggs one at a time and mix thoroughly.  Add vanilla and dry ingredients, stir in chopped nuts.",
+        "Chill dough until easy to work with.",
+        "Shape into balls and roll in sugar.  Bake at 350 degrees F (175 degrees C)  for about 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup lard",
+        "1 cup white sugar",
+        "1 cup packed brown sugar",
+        "2 teaspoons salt",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "4 1/2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "2 teaspoons cream of tartar",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Cookies I",
+    "url": "http://allrecipes.com/recipe/10564/angel-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/angel-cookies-ii.json
new file mode 100644
index 000000000..860f4740f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-cookies-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Sift together flour, confectioners' sugar and salt in large mixer bowl.  Add the shortening, vanilla and chopped walnuts.  Using low speed of an electric mixer, mix all ingredients until just blended.",
+        "Roll dough on floured counter into 1 1/2 inch cylinders.  Refrigerate for at least 30 minutes until firm enough to slice.",
+        "Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.",
+        "Bake cookies at 350 degrees F (175 degrees C) for 10 minutes. Cookies should be white, if they turn brown reduce the cooking time."
+    ],
+    "ingredients": [
+        "2 3/4 cups sifted all-purpose flour",
+        "4 cups confectioners' sugar",
+        "2 1/4 teaspoons salt",
+        "3 cups shortening",
+        "1 tablespoon vanilla extract",
+        "4 ounces chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Cookies II",
+    "url": "http://allrecipes.com/recipe/11052/angel-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-crisps.json b/serverless-fleets/data/input/inferencing/recipes/angel-crisps.json
new file mode 100644
index 000000000..71fc8ada9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-crisps.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (220 degrees C).",
+        "In a large bowl, cream together butter, shortening, brown sugar, and 1/2 cup white sugar until smooth. Beat in the egg, and stir in the vanilla. Combine the flour, cream of tartar, baking soda, and salt; beat into the creamed mixture.",
+        "Roll dough into 1 inch balls. Dip the top half of the balls into water, then into remaining white sugar. Place sugar side up onto ungreased cookie sheets. Flatten slightly.",
+        "Bake for 8 to 10 minutes in preheated oven, or until light brown. Cool on wire racks, and store in an airtight container."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/2 cup shortening",
+        "1/2 cup brown sugar, packed",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon cream of tartar",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup white sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Crisps",
+    "url": "http://allrecipes.com/recipe/10632/angel-crisps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-family-chicken-soup-with-matzo.json b/serverless-fleets/data/input/inferencing/recipes/angel-family-chicken-soup-with-matzo.json
new file mode 100644
index 000000000..261a05685
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-family-chicken-soup-with-matzo.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place raw chicken in a large stockpot.",
+        "Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees F (95 degrees C) or begins to fall apart, about 1 hour.",
+        "Remove chicken from the stock and set aside for another use.",
+        "Whisk together eggs and oil in a medium-sized mixing bowl.",
+        "Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.",
+        "Remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. Be careful not to over-roll as this can make the matzo balls tough.",
+        "In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.",
+        "Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.",
+        "To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!"
+    ],
+    "ingredients": [
+        "1 whole chicken",
+        "3 parsnips, peeled and cut into bite-size pieces",
+        "7 large carrots, cut into bite-size pieces",
+        "1 bunch celery, cut into bite-size pieces",
+        "1 onion, cut into bite-size pieces",
+        "1 bunch fresh dill, chopped",
+        "1 bunch fresh parsley, chopped",
+        "6 cups water",
+        "4 eggs",
+        "1/4 cup vegetable oil",
+        "1 cup matzo meal",
+        "1 quart chicken stock",
+        "1 rotisserie chicken, bones removed and meat cut into bite-size pieces",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Family Chicken Soup with Matzo Balls",
+    "url": "http://allrecipes.com/recipe/220004/angel-family-chicken-soup-with-matzo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-and-strawberry-cream.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-and-strawberry-cream.json
new file mode 100644
index 000000000..f8749f4df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-and-strawberry-cream.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 17x11 3/8x3/4-inch jelly roll pan; line the bottom with waxed paper. Sift 2 tablespoons confectioners' sugar onto a clean kitchen towel at least the same size as jelly roll pan.",
+        "Beat cake mix and cold water with an electric mixer on Low in a large glass or metal bowl for 30 seconds; increase to Medium speed and beat for 1 minute. Pour 3/4 the batter into the prepared jelly roll pan.",
+        "Bake in the preheated oven until cake is firm to the touch, 15 to 17 minutes. Loosen cake from pan and turn onto the floured towel; peel off waxed paper. Carefully trim any browned edges. Roll cake in the towel, starting from the narrow end; cool on a wire rack with seam side down for 20 minutes.",
+        "Toss sliced strawberries with 2 tablespoons confectioners' sugar in a bowl until coated.",
+        "Beat cream in a glass or metal bowl until foamy. Gradually add 1 1/2 tablespoons confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds. Measure 1 1/2 cups whipped cream and set aside. Fold sliced strawberries into the remaining whipped cream.",
+        "Unroll the cooled cake and spread strawberry-whipped cream mixture onto cake, leaving 1/2-inch border of cake exposed. Roll cake (without towel) around whipped cream layer. Transfer rolled cake, seam side down, to a serving platter.",
+        "Stir food coloring into the reserved 1 1/2 cups whipped cream until pink. Frost the outside of rolled cake with pink whipped cream. Garnish with whole strawberries."
+    ],
+    "ingredients": [
+        "2 tablespoons confectioners' sugar",
+        "1 (16 ounce) package angel food cake mix (such as Betty Crocker\u00ae)",
+        "1 1/4 cups cold water",
+        "1 pint fresh strawberries, sliced",
+        "2 tablespoons confectioners' sugar",
+        "1 pint heavy whipping cream",
+        "1 1/2 tablespoons confectioners' sugar",
+        "1 dash red food coloring, or as needed",
+        "2 whole strawberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Cake and Strawberry Cream Roll",
+    "url": "http://allrecipes.com/recipe/230827/angel-food-cake-and-strawberry-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-i.json
new file mode 100644
index 000000000..595203473
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.",
+        "Sift together flour, sugar, and salt.  Repeat five times.",
+        "Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.",
+        "Place cake pan in a cold oven.  Turn the oven on; set it to 325 degrees F (165 degrees C).  Cook for about one hour, or until cake is golden brown.",
+        "Invert cake, and allow it to cool in the pan.  When thoroughly cooled, remove from pan."
+    ],
+    "ingredients": [
+        "1 1/4 cups cake flour",
+        "1 3/4 cups white sugar",
+        "1/4 teaspoon salt",
+        "1 1/2 cups egg whites",
+        "1 teaspoon cream of tartar",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Cake I",
+    "url": "http://allrecipes.com/recipe/7324/angel-food-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-ii.json
new file mode 100644
index 000000000..51c5877f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).  Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside.",
+        "In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form.  Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form.  Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.",
+        "Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.",
+        "Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth.  Add more cream or confectioners' sugar as needed. Frost the cooled cake."
+    ],
+    "ingredients": [
+        "1 cup sifted cake flour",
+        "3/4 cup confectioners' sugar",
+        "1 1/2 cups egg whites",
+        "1/4 teaspoon salt",
+        "1 1/2 teaspoons cream of tartar",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon almond extract",
+        "1 cup white sugar",
+        "2 cups confectioners' sugar",
+        "1/4 cup butter, softened",
+        "3 tablespoons cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Cake II",
+    "url": "http://allrecipes.com/recipe/7751/angel-food-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-iii.json
new file mode 100644
index 000000000..25cd7f5a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-iii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.",
+        "In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.",
+        "Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate."
+    ],
+    "ingredients": [
+        "1 cup cake flour",
+        "1 1/2 cups white sugar",
+        "12 egg whites",
+        "1 1/2 teaspoons vanilla extract",
+        "1 1/2 teaspoons cream of tartar",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Cake III",
+    "url": "http://allrecipes.com/recipe/15432/angel-food-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-with-grapefruit.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-with-grapefruit.json
new file mode 100644
index 000000000..c520525ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-with-grapefruit.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat an oven to 350\u00b0F (180\u00b0C).",
+        "Sift the flour, confectioners\u2019 sugar and salt together twice onto a sheet of parchment paper.",
+        "In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until they start to foam. Add one-third of the superfine sugar and beat until the whites are opaque. Add another one-third of the sugar and the cream of tartar and continue beating until the whites start to increase in volume and become firm. Add the remaining sugar and the vanilla, increase the speed to high and beat just until the whites form very soft peaks. Do not overbeat.",
+        "Remove the bowl from the mixer. Sift one-third of the flour mixture over the egg whites and carefully fold in with a rubber spatula. Sift and fold in the remaining flour mixture in 2 more additions.",
+        "Pour the batter into an ungreased angel food cake pan 10 inches (25 cm) in diameter and 4 inches (10 cm) deep. Smooth the top. Bake until the top of the cake is lightly browned and feels springy when touched, and a skewer inserted into the center comes out clean, 40 to 45 minutes.",
+        "Immediately invert the cake onto a countertop if the pan has feet or, if it does not, over the neck of a wine bottle. Let cool completely. Tap the pan on the countertop to release the cake, then invert it onto a serving plate. If necessary, run a thin knife around the sides of the pan and around the tube.",
+        "When ready to serve, preheat the oven to 375\u00b0F (190\u00b0C).",
+        "In a fry pan over medium heat, stir together the brown sugar and 1/4 cup (2 fl. oz./60 ml) of the reserved grapefruit juice. Cook, stirring, until the mixture thickens and caramelizes, about 10 minutes. Add the grapefruit segments and gently stir to coat with the syrup. Set aside.",
+        "Meanwhile, cut the cake into about 16 slices and place on a rimmed baking sheet. Toast in the oven, turning occasionally, until golden brown, 6 to 10 minutes. Place slices of the cake on individual plates. Spoon the grapefruit and syrup alongside and over the cake and serve immediately. Serves 8 to 10.",
+        "Adapted from Williams-Sonoma",
+        "Dessert of the Day,",
+        "by Kim Laidlaw (Weldon Owen, 2013)."
+    ],
+    "ingredients": [
+        "1 cup (4 oz./125 g) cake flour",
+        "1 cup (4 oz./125 g) confectioners\u2019 sugar",
+        "1/4 tsp. kosher salt",
+        "12 egg whites",
+        "3/4 cup (5 1/2 oz./170 g) superfine sugar",
+        "1 1/2 tsp. cream of tartar",
+        "1 1/2 tsp. vanilla extract",
+        "1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar",
+        "3 grapefruit, peeled and segmented, juices reserved"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Toasted Angel Food Cake with Caramelized Grapefruit",
+    "url": "http://www.williams-sonoma.com/recipe/angel-food-cake-with-grapefruit.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-with-strawberries-and-devonshire-cream-2592.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-with-strawberries-and-devonshire-cream-2592.json
new file mode 100644
index 000000000..9d69d214e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-with-strawberries-and-devonshire-cream-2592.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0 F. Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.",
+        "Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream."
+    ],
+    "ingredients": [
+        "1 1/2 cups sugar",
+        "1 cup cake flour",
+        "2 cups large egg whites (about 15), room temperature",
+        "2 teaspoons cream of tartar",
+        "3/4 teaspoon salt",
+        "2 teaspoons vanilla extract",
+        "Fresh sliced strawberries",
+        "Devonshire Cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Berry",
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Strawberry",
+        "Spring",
+        "Nebraska"
+    ],
+    "title": "Angel Food Cake with Strawberries and Devonshire Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-food-cake-with-strawberries-and-devonshire-cream-2592"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-with-toasted-almonds.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-with-toasted-almonds.json
new file mode 100644
index 000000000..f2cca9637
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-cake-with-toasted-almonds.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Sift the confectioners sugar and cake flour together and set aside.",
+        "In a large bowl, whip the egg whites on high speed until foamy. Continue to whip on high speed while adding salt, cream of tartar, vanilla and almond extract. Gradually add the white sugar and continue to whip until whites have stiff peaks. Quickly fold in the flour mixture 1/4 cup at a time. Mix only until flour is incorporated. Do not deflate egg whites.",
+        "Pour batter into a 10-inch tube pan. Sprinkle top with chopped almonds. Bake at 375 degrees F (175 degrees C) for 35 to 40 minutes, or until top of cake bounces back when lightly tapped. Remove from oven, invert pan, and allow to cool in the pan. When cake is cool, loosen sides with a long knife and remove to a serving dish."
+    ],
+    "ingredients": [
+        "1 1/4 cups confectioners' sugar",
+        "1 cup cake flour",
+        "1 1/2 cups egg whites, room temperature",
+        "1/4 teaspoon salt",
+        "1 teaspoon cream of tartar",
+        "1 1/2 teaspoons vanilla extract",
+        "1/4 teaspoon almond extract",
+        "1 cup white sugar",
+        "1 cup chopped toasted almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Cake with Toasted Almonds",
+    "url": "http://allrecipes.com/recipe/15433/angel-food-cake-with-toasted-almonds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-candy.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-candy.json
new file mode 100644
index 000000000..6501f07c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-candy.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Butter a 9x13 inch baking dish.",
+        "In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar.  Cook, stirring, until sugar dissolves.  Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.  Remove from heat and stir in baking soda.  Pour into prepared pan; do not spread.  Mixture will not fill pan.  Allow to cool completely.",
+        "In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating.  Let set on waxed paper.  Store tightly covered."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup dark corn syrup",
+        "1 tablespoon vinegar",
+        "1 tablespoon baking soda",
+        "1 pound chocolate confectioners' coating"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Candy",
+    "url": "http://allrecipes.com/recipe/23189/angel-food-candy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-cupcakes.json
new file mode 100644
index 000000000..f9c544828
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-cupcakes.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).  Line a 12 cup muffin tin with paper bake cups.",
+        "Prepare batter as directed on the box.  Fill muffin cups 2/3 full.",
+        "Bake for 15 to 20 minutes, or until done."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package angel food cake mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Cupcakes",
+    "url": "http://allrecipes.com/recipe/8031/angel-food-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-ice-cream-cake.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-ice-cream-cake.json
new file mode 100644
index 000000000..d0512ffac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-ice-cream-cake.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Tear angel food cake into pieces. Cover the bottom of a springform pan with a layer of torn angel food cake. Slice ice cream and place a layer on top of angel food cake layer. Repeat layers, pressing each layer down as you go.",
+        "Freeze cake until solid, at least 1 hour.",
+        "Remove from freezer just before serving. Remove outer part of pan, keeping the bottom intact, and slice cake."
+    ],
+    "ingredients": [
+        "1 (9 inch) prepared angel food cake",
+        "1/2 gallon ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Ice Cream Cake",
+    "url": "http://allrecipes.com/recipe/244670/angel-food-ice-cream-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-pie.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-pie.json
new file mode 100644
index 000000000..102cb4fec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk cornstarch and 3/4 cup sugar in a saucepan; pour boiling water into cornstarch mixture, place over medium-low heat, and whisk until mixture thickens and becomes clear, about 5 minutes.",
+        "Beat egg whites with salt in a large metal or glass bowl, using an electric mixer, until egg whites hold stiff peaks, 3 to 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat 3 tablespoons sugar into egg whites, followed by vanilla extract. Slowly pour hot cornstarch mixture into egg whites and beat constantly until mixture is stiff.",
+        "Pour whipped filling into pie crust and sprinkle with colored Chill until set."
+    ],
+    "ingredients": [
+        "4 1/2 tablespoons cornstarch",
+        "3/4 cup white sugar",
+        "1 1/2 cups boiling water",
+        "3 egg whites",
+        "3 tablespoons white sugar",
+        "1 1/2 teaspoons vanilla extract",
+        "1/8 teaspoon salt",
+        "1 (9 inch) pie shell, baked",
+        "1/2 cup colored sweetened flake coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Pie",
+    "url": "http://allrecipes.com/recipe/231592/angel-food-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-refrigerator-cake.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-refrigerator-cake.json
new file mode 100644
index 000000000..f1e9c5650
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-refrigerator-cake.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Whisk whipped topping, lemon yogurt, and vanilla pudding mix together in a bowl until frosting is smooth and thickened, 2 to 3 minutes. Spread frosting evenly on angel food cake and refrigerate until chilled, at least 30 minutes."
+    ],
+    "ingredients": [
+        "1 (12 ounce) container whipped topping (such as Cool Whip\u00ae), thawed",
+        "2 (6 ounce) containers lemon yogurt",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "1 (9 inch) angel food cake"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Refrigerator Cake",
+    "url": "http://allrecipes.com/recipe/234384/angel-food-refrigerator-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-roll-with-cranberry-fillin.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-roll-with-cranberry-fillin.json
new file mode 100644
index 000000000..6ddc5352d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-roll-with-cranberry-fillin.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10x15 inch jellyroll pan with cooking spray. Line with parchment paper.",
+        "In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.",
+        "Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.",
+        "In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.",
+        "Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.",
+        "Whip cream with confectioners' sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream."
+    ],
+    "ingredients": [
+        "1 1/8 cups castor sugar or superfine sugar, divided",
+        "3/4 cup sifted cake flour",
+        "1/4 teaspoon salt",
+        "9 egg whites",
+        "1 1/2 teaspoons vanilla extract",
+        "3/4 teaspoon cream of tartar",
+        "1/4 cup confectioners' sugar for dusting",
+        "1 cup white sugar",
+        "2 1/3 cups fresh or frozen cranberries",
+        "6 tablespoons water",
+        "2 tablespoons cornstarch",
+        "1/2 cup heavy cream (optional)",
+        "3 tablespoons confectioners' sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Roll with Cranberry Filling",
+    "url": "http://allrecipes.com/recipe/78329/angel-food-roll-with-cranberry-fillin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-food-trifle.json b/serverless-fleets/data/input/inferencing/recipes/angel-food-trifle.json
new file mode 100644
index 000000000..09913199b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-food-trifle.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Layer angel food cake in the bottom of a trifle bowl or large glass serving bowl.",
+        "Whisk fat-free milk and vanilla pudding mix together in a bowl; pour over angel food layer. Sprinkle strawberries and pineapple over pudding layer; spoon whipped topping over fruit layer. Top with walnuts."
+    ],
+    "ingredients": [
+        "1 (9 inch) angel food cake, cut into bite-sized pieces",
+        "4 cups cold fat-free milk",
+        "2 (1 ounce) packages fat-free, sugar-free vanilla pudding mix (such as Jell-O\u00ae)",
+        "1 cup sliced strawberries, or to taste",
+        "1 (8 ounce) can pineapple tidbits, drained",
+        "1 (8 ounce) container light whipped topping (such as Cool Whip\u00ae)",
+        "1/2 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Food Trifle",
+    "url": "http://allrecipes.com/recipe/232692/angel-food-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-fruit-trifle.json b/serverless-fleets/data/input/inferencing/recipes/angel-fruit-trifle.json
new file mode 100644
index 000000000..fc369a993
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-fruit-trifle.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.",
+        "In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package frozen blueberries",
+        "1 prepared angel food cake, cut into chunks",
+        "2 cups chopped fresh strawberries",
+        "1 (12 ounce) package frozen peach slices, chopped",
+        "1 (6 ounce) container fresh raspberries",
+        "2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Fruit Trifle",
+    "url": "http://allrecipes.com/recipe/216816/angel-fruit-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-de-la-mer.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-de-la-mer.json
new file mode 100644
index 000000000..9658eb770
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-de-la-mer.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 3 to 4 minutes; drain and keep warm.",
+        "Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices, and cook until lightly browned on both sides, about 2 minutes per side. Reduce the heat to medium, and stir in 2 tablespoons of butter along with the onion, garlic, bell pepper, stir-fry vegetables, salt, and pepper. Cook and stir until the sausage is no longer pink in the center, and the vegetables have softened, 10-12 minutes.",
+        "Meanwhile, place the clams, mussels, and shrimp in a steamer over 1 inch of boiling water, and cover. Remove the shrimp once they turn pink, after about 3 minutes. Remove the clams and mussels as soon as they open, after 3 to 5 minutes all together. Discard any clams and mussels that do not open. Set the seafood aside and keep warm.",
+        "Place the scallops into the skillet with the vegetable mixture, and gently cook until the scallops are no longer opaque in the center, about 3 minutes. Gently stir in the steamed seafood, parsley, and remaining 2 tablespoons of butter. Serve the seafood and vegetable mixture over a bed of angel hair pasta."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package angel hair pasta",
+        "2 tablespoons extra-virgin olive oil",
+        "2 (4 ounce) links sweet Italian sausage links, cut into 1/2 inch slices",
+        "2 tablespoons butter",
+        "1 small sweet onion, diced",
+        "2 cloves garlic, minced",
+        "1 orange bell pepper, diced",
+        "1 (16 ounce) package frozen stir-fry vegetables, thawed",
+        "1 tablespoon sea salt",
+        "1 teaspoon ground black pepper",
+        "15 middleneck clams, scrubbed",
+        "1/2 pound mussels, scrubbed and debearded",
+        "1/2 pound peeled and deveined medium shrimp",
+        "1/2 pound bay scallops",
+        "1 tablespoon dried parsley",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair de la Mer",
+    "url": "http://allrecipes.com/recipe/165648/angel-hair-de-la-mer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-and-scallops-with-ma.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-and-scallops-with-ma.json
new file mode 100644
index 000000000..7461fada5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-and-scallops-with-ma.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cook pasta according to package instructions. Cover to keep warm; set aside.",
+        "Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.",
+        "Add sliced Margherita(R) Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.",
+        "Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.",
+        "Place cooked pasta in the pan. Mix until pasta is well covered in sauce.",
+        "Garnish with fresh basil and serve."
+    ],
+    "ingredients": [
+        "12 ounces angel hair pasta",
+        "1 1/2 pounds fresh scallops",
+        "1 ounce olive oil",
+        "8 ounces sliced Margherita\u00ae Prosciutto or julienned Margherita\u00ae Genoa Salami",
+        "2 garlic cloves, chopped",
+        "8 ounces sliced grape tomatoes",
+        "1 pound sliced crimini mushrooms",
+        "1 pound fresh baby spinach",
+        "8 fluid ounces dry white wine",
+        "2 tablespoons fresh lemon juice",
+        "salt and pepper to taste",
+        "4 ounces cold unsalted butter",
+        "4 ounces fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair Pasta and Scallops with Margherita\u00ae Prosciutto",
+    "url": "http://allrecipes.com/recipe/235140/angel-hair-pasta-and-scallops-with-ma/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-chicken.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-chicken.json
new file mode 100644
index 000000000..c7eb3ba8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.",
+        "While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.",
+        "Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, divided",
+        "2 skinless, boneless chicken breast halves - cubed",
+        "12 ounces angel hair pasta",
+        "1 carrot, sliced diagonally into 1/4 inch thick slices",
+        "1 (10 ounce) package frozen broccoli florets, thawed",
+        "2 cloves garlic, minced",
+        "2/3 cup chicken broth",
+        "1 teaspoon dried basil",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair Pasta Chicken",
+    "url": "http://allrecipes.com/recipe/20744/angel-hair-pasta-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-lemon-kale-pecans.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-lemon-kale-pecans.json
new file mode 100644
index 000000000..38ec2dc00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-lemon-kale-pecans.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.",
+        "Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.",
+        "While the pasta is cooking, heat 1/4 cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.",
+        "Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.",
+        "Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.",
+        "Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese."
+    ],
+    "ingredients": [
+        "1/2 cup pecans",
+        "1 pound angel hair pasta",
+        "1/2 cup extra virgin olive oil, divided",
+        "4 cloves garlic, minced",
+        "1/2 teaspoon dried chili flakes",
+        "1/2 pound kale, stems discarded and chopped",
+        "Zest of 1 lemon",
+        "Juice of 1 lemon",
+        "8 basil leaves, torn",
+        "2 teaspoons kosher salt",
+        "2 teaspoons freshly ground black pepper",
+        "4 tablespoons grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Pasta",
+        "Kale",
+        "Pecan",
+        "Lemon",
+        "Dinner",
+        "Vegetarian"
+    ],
+    "title": "Angel Hair with Lemon, Kale, and Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-hair-pasta-lemon-kale-pecans"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-salad.json
new file mode 100644
index 000000000..bd5e5d6a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Cook the pasta according to package directions; drain and rinse under cold water.",
+        "Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving)."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages angel hair pasta",
+        "1/2 pound cooked bay shrimp",
+        "3/4 cup chopped green onions",
+        "1 1/2 cups ranch-style salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair Pasta Salad",
+    "url": "http://allrecipes.com/recipe/11896/angel-hair-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-broccoli-and-herb-butter-108539.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-broccoli-and-herb-butter-108539.json
new file mode 100644
index 000000000..40492116a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-broccoli-and-herb-butter-108539.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix first 4 ingredients in small bowl.",
+        "Bring large pot of salted water to boil. Add 2 teaspoons olive oil. Add pasta and cook until almost tender, about 3 minutes. Add broccoli and boil until pasta is tender but still firm to bite and broccoli is crisp-tender, about 1 minute longer. Drain pasta and broccoli; transfer to large serving bowl. Add herb butter and toss well to coat. Season to taste with salt and pepper. Serve, passing Parmesan cheese separately if desired."
+    ],
+    "ingredients": [
+        "1/2 cup (1 stick) unsalted European-style butter, room temperature",
+        "2 tablespoons chopped fresh basil",
+        "2 tablespoons chopped fresh Italian parsley",
+        "1 garlic clove, minced",
+        "2 teaspoons olive oil",
+        "8 ounces angel hair pasta",
+        "2 cups small broccoli florets",
+        "Grated Parmesan cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Quick & Easy",
+        "Basil",
+        "Broccoli",
+        "Fall",
+        "Parsley"
+    ],
+    "title": "Angel Hair Pasta with Broccoli and Herb Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-hair-pasta-with-broccoli-and-herb-butter-108539"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-fresh-tomato-sauce-235263.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-fresh-tomato-sauce-235263.json
new file mode 100644
index 000000000..0f1a554f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-fresh-tomato-sauce-235263.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.",
+        "Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.",
+        "While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil."
+    ],
+    "ingredients": [
+        "1 small garlic clove",
+        "3 lb tomatoes",
+        "2 tablespoons fresh lemon juice",
+        "1 teaspoon salt",
+        "1 teaspoon sugar (optional)",
+        "1/2 teaspoon black pepper",
+        "1 lb dried capellini (angel-hair pasta)",
+        "1/2 cup chopped fresh basil",
+        "Accompaniments: finely grated Parmigiano-Reggiano",
+        "extra-virgin olive oil for drizzling (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Pasta",
+        "Tomato",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lemon",
+        "Basil",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Angel-Hair Pasta with Fresh Tomato Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-hair-pasta-with-fresh-tomato-sauce-235263"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-garlic-shrimp-a.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-garlic-shrimp-a.json
new file mode 100644
index 000000000..2f4bb8a22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-garlic-shrimp-a.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.",
+        "Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.",
+        "Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.",
+        "In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/961569.jpg",
+    "ingredients": [
+        "1 (12 ounce) package angel hair pasta",
+        "2 1/2 tablespoons butter, divided",
+        "1 1/2 tablespoons all-purpose flour",
+        "1 1/2 cups milk",
+        "1/2 cup heavy cream",
+        "1 1/2 tablespoons pesto",
+        "1 1/2 tablespoons chopped fresh parsley",
+        "3 cloves garlic, minced",
+        "2 tablespoons grated Parmesan cheese",
+        "2 teaspoons salt, divided",
+        "1/2 teaspoon ground white pepper",
+        "1 dash Worcestershire sauce",
+        "1 dash hot sauce",
+        "1/2 (16 ounce) package frozen broccoli florets, thawed",
+        "1 pound jumbo shrimp, peeled and deveined",
+        "3 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair Pasta with Garlic Shrimp and Broccoli",
+    "url": "http://allrecipes.com/recipe/26251/angel-hair-pasta-with-garlic-shrimp-a/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-gorgonzola-sauc.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-gorgonzola-sauc.json
new file mode 100644
index 000000000..3e36cc90b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-gorgonzola-sauc.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1/2 cup of the water. Return drained pasta to the pot.",
+        "Whisk milk and flour together in a large nonstick skillet; add cayenne pepper, salt, and black pepper. Heat milk mixture over medium heat while whisking continually until bubbling and thickened, about 5 minutes.",
+        "Sprinkle Gorgonzola cheese into the milk mixture, stirring continually to melt the cheese into a sauce. Stir green onions into the sauce. Pour reserved water into the sauce; stir.",
+        "Pour sauce over the cooked pasta and toss to coat."
+    ],
+    "ingredients": [
+        "10 ounces angel hair pasta",
+        "2 cups 1% low-fat milk",
+        "2 tablespoons all-purpose flour",
+        "1 pinch cayenne pepper",
+        "salt and ground black pepper to taste",
+        "1/2 cup crumbled Gorgonzola cheese",
+        "1/4 cup finely chopped green onion tops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair Pasta with Gorgonzola Sauce",
+    "url": "http://allrecipes.com/recipe/237670/angel-hair-pasta-with-gorgonzola-sauc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-lemon-and-chick.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-lemon-and-chick.json
new file mode 100644
index 000000000..4c9c2859e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-lemon-and-chick.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Prepare pasta according to package directions.",
+        "Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired."
+    ],
+    "ingredients": [
+        "1 (9 ounce) package BUITONI\u00ae Refrigerated Angel Hair Pasta",
+        "1 1/2 cups diced cooked chicken",
+        "2 tablespoons extra virgin olive oil",
+        "1 tablespoon butter, melted",
+        "2 tablespoons lemon juice, or more to taste",
+        "2 tablespoons chopped fresh parsley",
+        "1/4 teaspoon dried marjoram",
+        "1/4 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair Pasta with Lemon and Chicken (Lighter)",
+    "url": "http://allrecipes.com/recipe/238293/angel-hair-pasta-with-lemon-and-chick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-peas-prosciutto-and-lemon-105173.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-peas-prosciutto-and-lemon-105173.json
new file mode 100644
index 000000000..958c0f723
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-peas-prosciutto-and-lemon-105173.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.",
+        "Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 pound angel hair pasta",
+        "1/3 cup whipping cream",
+        "1 teaspoon grated lemon peel",
+        "1 cup shelled fresh peas or frozen petite peas",
+        "4 ounces thinly sliced prosciutto, chopped (about 1 cup)",
+        "1/3 cup dry white wine",
+        "4 teaspoons fresh lemon juice",
+        "1/3 cup grated pecorino Romano cheese (about 1 ounce)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Pasta",
+        "Vegetable",
+        "Spring",
+        "Prosciutto"
+    ],
+    "title": "Angel Hair Pasta with Peas, Prosciutto, and Lemon",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-hair-pasta-with-peas-prosciutto-and-lemon-105173"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-peppers-and-chi.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-peppers-and-chi.json
new file mode 100644
index 000000000..581e73e36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-peppers-and-chi.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.",
+        "Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.",
+        "In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "1 tablespoon minced garlic",
+        "1 large red bell pepper, julienned",
+        "3/4 (8 ounce) can sliced water chestnuts",
+        "1 cup sugar snap pea pods",
+        "6 thick slices smoked deli chicken",
+        "1 tablespoon onion powder",
+        "1/4 teaspoon ground black pepper",
+        "1 pinch salt",
+        "1 cup chicken broth",
+        "2 (8 ounce) packages angel hair pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair Pasta with Peppers and Chicken",
+    "url": "http://allrecipes.com/recipe/8753/angel-hair-pasta-with-peppers-and-chi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-pignoli.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-pignoli.json
new file mode 100644
index 000000000..b1cb9d99c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-pignoli.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Toast pignoli nuts slowly in a skillet, watching carefully not to burn.  Remove from skillet when nuts are tan in color.",
+        "Cook noodles in boiling salted water until al dente.  Drain.",
+        "Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly.  Add noodles to the heated sauce.  Let sauce reduce to a creamy consistency.  Top with nuts, and serve."
+    ],
+    "ingredients": [
+        "3/4 cup pine nuts",
+        "1/2 cup clarified butter",
+        "1 1/4 cups heavy whipping cream",
+        "2 1/3 tablespoons butter",
+        "1 pinch ground nutmeg",
+        "salt to taste",
+        "1 pinch freshly ground white pepper",
+        "1 (8 ounce) package angel hair pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair Pasta with Pignoli",
+    "url": "http://allrecipes.com/recipe/11719/angel-hair-pasta-with-pignoli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-sauteed-squid-106145.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-sauteed-squid-106145.json
new file mode 100644
index 000000000..470480204
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-sauteed-squid-106145.json
@@ -0,0 +1,58 @@
+{
+    "directions": [
+        "Cook onion and garlic in oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add tomatoes (with water if using canned) and sea salt and simmer, covered, stirring occasionally (and breaking up tomatoes if using canned), 40 minutes.",
+        "Pur\u00e9e sauce in a blender (use caution when blending hot liquids), then force through a fine sieve into a bowl, discarding solids.",
+        "Finely chop squid tentacles and chill until ready to use for fish stock and pasta. Cut squid bodies open with kitchen shears, then rinse insides well and pat bodies dry. Lay each body flat on a cutting board, interior side up, and cut lengthwise (including flaps) into thin spaghetti-like strips (less than 1/8 inch wide) with a sharp knife. Chill strips, covered, until ready to use.",
+        "Cook onion, leek greens, and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add fish bones and trimmings and half of chopped tentacles and cook, covered, stirring occasionally, until tentacles release their liquid, about 2 minutes. Add water, wine, and sea salt and bring to a simmer, skimming froth. Remove from heat and let stand, uncovered, 15 minutes. Pour stock through fine sieve into a bowl, pressing on and discarding solids.",
+        "Cook onion and garlic in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until well softened, 3 to 5 minutes. Add remaining chopped tentacles and cook, stirring, until they release their liquid, about 2 minutes. Add 1 1/2 cups tomato sauce, 3 cups fish stock, and sea salt and bring to a boil, stirring occasionally. (Leftover sauce and stock can be reserved for another use.) Stir in pasta and return to a boil, stirring. Remove from heat and let stand, covered, until pasta is cooked through, about 5 minutes.",
+        "Toss squid strips with sea salt. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saut\u00e9 garlic, stirring, until golden, about 1 minute. Add squid and parsley and cook, stirring, 30 seconds. (Squid will still be partially translucent but will continue to cook from residual heat.)",
+        "Mound squid on top of pasta and serve immediately."
+    ],
+    "ingredients": [
+        "1/2 small onion, chopped",
+        "1 garlic clove, chopped",
+        "1 tablespoon olive oil",
+        "1 1/2 lb fresh tomatoes, coarsely chopped, or 1 (14- to 16-oz) can whole tomatoes with juice plus 1 cup water",
+        "1/2 teaspoon fine sea salt",
+        "1 1/2 lb cleaned large squid, rinsed well",
+        "1/2 teaspoon fine sea salt",
+        "1/4 cup extra-virgin olive oil",
+        "2 garlic cloves, thinly sliced",
+        "1/4 cup finely chopped fresh flat-leaf parsley",
+        "1/2 small onion, finely chopped",
+        "1 small leek (green part only), washed well and finely chopped",
+        "1 garlic clove, finely chopped",
+        "1 tablespoon olive oil",
+        "1/2 lb bones and trimmings of any white fish such as sole, flounder, or whiting",
+        "3 cups water",
+        "1 cup dry white wine",
+        "1/2 teaspoon fine sea salt",
+        "1 medium onion, minced",
+        "2 garlic cloves, minced",
+        "2 tablespoons extra-virgin olive oil",
+        "1/2 teaspoon fine sea salt, or to taste",
+        "8 oz very thin fideos in nests (cabello de \u00e1ngel), broken up, or capellini, broken into 2-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Shellfish",
+        "Tomato",
+        "Appetizer",
+        "Saut\u00e9",
+        "Dinner",
+        "Seafood",
+        "Squid",
+        "Winter",
+        "Noodle",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Angel-Hair Pasta with Sauteed Squid",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-hair-pasta-with-sauteed-squid-106145"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-shrimp-and-basi.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-shrimp-and-basi.json
new file mode 100644
index 000000000..89d2d9144
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-shrimp-and-basi.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.",
+        "Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.",
+        "Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil, divided",
+        "1 (8 ounce) package angel hair pasta",
+        "1 teaspoon chopped garlic",
+        "1 pound large shrimp - peeled and deveined",
+        "2 (28 ounce) cans Italian-style diced tomatoes, drained",
+        "1/2 cup dry white wine",
+        "1/4 cup chopped parsley",
+        "3 tablespoons chopped fresh basil",
+        "3 tablespoons freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair Pasta with Shrimp and Basil",
+    "url": "http://allrecipes.com/recipe/12839/angel-hair-pasta-with-shrimp-and-basi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-spring-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-spring-vegetables.json
new file mode 100644
index 000000000..dfb24d011
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-spring-vegetables.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Bring a saucepan three-fourths full of water to a boil over high heat. Add the fava beans and boil for 1 minute, then use a skimmer to transfer them to a bowl. Squeeze each bean free of its tough outer skin.",
+        "Lightly salt the boiling water. Add the carrots, boil for 2 minutes and transfer to a bowl of ice water to stop the cooking. Repeat with the asparagus, blanching for 1 minute, and the snap peas, blanching for 30 seconds.",
+        "Bring a large pot three-fourths full of salted water to a rolling boil over high heat. Meanwhile, in a large saut\u00e9 pan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and cook, stirring frequently, until golden, 5 to 7 minutes. Add the broth and boil until reduced by half, 10 to 15 minutes. Add the carrots, asparagus, snap peas and fava beans. Heat until the vegetables are warmed through and just tender, 3 to 4 minutes. Season with salt and pepper.",
+        "When the water is boiling, stir in the pasta and cook until al dente, 3 to 4 minutes or according to the package instructions. Drain and transfer to a bowl, then toss with the remaining 3 Tbs. olive oil. Add the pasta to the pan with the vegetables and toss well. Transfer to a warmed serving bowl and scatter the tomatoes and basil on top. Sprinkle with the cheese and serve immediately. Serves 6.",
+        "Adapted from Williams-Sonoma",
+        "Healthy Dish of the Day,",
+        "by Kate McMillan (Weldon Owen, 2014)."
+    ],
+    "ingredients": [
+        "2 lb. (1 kg) fava beans, shelled",
+        "Salt, to taste",
+        "1 bunch baby carrots (about 6 oz./185 g), trimmed, peeled and\n\u00a0 halved lengthwise",
+        "1/2 lb. (250 g) asparagus, tough ends removed, spears cut into\n\u00a0 2-inch (5-cm) lengths",
+        "1/2 lb. (250 g) sugar snap peas, trimmed",
+        "6 Tbs. (3 fl. oz./90 ml) olive oil",
+        "1 yellow onion, diced",
+        "3 cups (24 fl. oz./750 ml) low-sodium vegetable broth",
+        "Freshly ground pepper, to taste",
+        "1 lb. (500 g) angel hair pasta",
+        "1/2 pint (6 oz./185 g) yellow pear tomatoes, halved lengthwise",
+        "1/2 cup (1/2 oz./15 g) fresh basil leaves, cut into slivers",
+        "2 oz. (60 g) Parmigiano-Reggiano cheese, shaved with a\n\u00a0 vegetable peeler or grated"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Angel Hair Pasta with Spring Vegetables",
+    "url": "http://www.williams-sonoma.com/recipe/angel-hair-pasta-with-spring-vegetables.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-tuna-and-tomato-sauce-852.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-tuna-and-tomato-sauce-852.json
new file mode 100644
index 000000000..15170160c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-pasta-with-tuna-and-tomato-sauce-852.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat. Add both bell peppers, jalape\u00f1o and minced garlic; saut\u00e9 until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.",
+        "Mix flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess. Melt remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saut\u00e9 until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.",
+        "Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Divide among 4 plates. Place tuna atop pasta. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) butter",
+        "2 tablespoons olive oil",
+        "1/2 red bell pepper, seeded, chopped",
+        "1/2 green bell pepper, seeded, chopped",
+        "1 tablespoon minced jalape\u00f1o chili",
+        "2 garlic cloves, minced",
+        "1 1/2 drained canned diced tomatoes",
+        "1/2 cup bottled clam juice",
+        "1/3 cup chopped fresh cilantro",
+        "1/2 cup dry white wine",
+        "1/4 cup water",
+        "3 tablespoons fresh lemon juice",
+        "1/4 teaspoon crushed dried red pepper",
+        "1/2 cup all purpose flour",
+        "1/2 teaspoon garlic powder",
+        "4 6- to 8-ounce tuna steaks",
+        "12 ounces angel hair pasta",
+        "1/4 cup freshly grated Parmesan cheese",
+        "Additional chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Tomato",
+        "Saut\u00e9",
+        "Valentine's Day",
+        "Tuna",
+        "Fall"
+    ],
+    "title": "Angel Hair Pasta with Tuna and Tomato Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-hair-pasta-with-tuna-and-tomato-sauce-852"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-with-chicken-and-sun-dried-tomatoes-237145.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-with-chicken-and-sun-dried-tomatoes-237145.json
new file mode 100644
index 000000000..31b62517f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-with-chicken-and-sun-dried-tomatoes-237145.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Cook pasta 2 minutes less than the package indicates. Drain; set aside. Mix cornstarch, milk, vinegar, salt and 1/2 cup water in a bowl; set aside. Coat a large skillet with cooking spray. Add oil and warm on high heat. Saut\u00e9 chicken and garlic until chicken begins to brown, 2 or 3 minutes. Add tomatoes, asparagus and mushrooms. Cook 2 or 3 more minutes, until chicken is no longer pink in center and vegetables begin to soften. Reduce heat to low and stir in pasta and cornstarch mixture. Cook 1 or 2 minutes until sauce begins to thicken. Sprinkle with cheese and serve immediately."
+    ],
+    "ingredients": [
+        "1 pound whole-wheat angel-hair pasta",
+        "1 tablespoon cornstarch",
+        "1/4 cup skim milk",
+        "1/4 cup sherry (or balsamic) vinegar",
+        "1 1/2 teaspoons salt",
+        "Vegetable-oil cooking spray",
+        "1 tablespoon olive oil",
+        "3 boneless, skinless chicken breasts (about 4 ounces each)",
+        "2 cloves garlic, thinly sliced",
+        "1/4 cup sun-dried tomatoes, soaked in hot water for 10 minutes and drained",
+        "1/2 pound asparagus, thinly shaved",
+        "1/2 pound shiitake mushrooms, sliced",
+        "1/4 cup grated reduced-fat Parmesan (or Romano)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Chicken",
+        "Dairy",
+        "Garlic",
+        "Mushroom",
+        "Pasta",
+        "Tomato",
+        "Vegetable",
+        "Saut\u00e9",
+        "Healthy",
+        "Self"
+    ],
+    "title": "Angel Hair with Chicken and Sun-Dried Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-hair-with-chicken-and-sun-dried-tomatoes-237145"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-hair-with-feta-and-sun-dried-to.json b/serverless-fleets/data/input/inferencing/recipes/angel-hair-with-feta-and-sun-dried-to.json
new file mode 100644
index 000000000..7c55e2e7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-hair-with-feta-and-sun-dried-to.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.",
+        "Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package angel hair pasta",
+        "1/4 cup olive oil",
+        "4 cloves garlic, crushed",
+        "3 ounces sun-dried tomatoes, softened and chopped",
+        "1 (8 ounce) package tomato basil feta cheese, crumbled",
+        "1 cup grated Parmesan cheese",
+        "1 bunch fresh cilantro, chopped",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Hair with Feta and Sun-Dried Tomatoes",
+    "url": "http://allrecipes.com/recipe/18034/angel-hair-with-feta-and-sun-dried-to/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-icing.json b/serverless-fleets/data/input/inferencing/recipes/angel-icing.json
new file mode 100644
index 000000000..1a3a865c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-icing.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil.  Start beating right away with a beater until the mixture stands in stiff peaks.  Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily."
+    ],
+    "ingredients": [
+        "2 egg whites",
+        "3/4 cup white sugar",
+        "1/3 cup corn syrup",
+        "2 tablespoons water",
+        "1/4 teaspoon cream of tartar",
+        "1/4 teaspoon salt",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Icing",
+    "url": "http://allrecipes.com/recipe/7688/angel-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-lush-with-pineapple-from-doler.json b/serverless-fleets/data/input/inferencing/recipes/angel-lush-with-pineapple-from-doler.json
new file mode 100644
index 000000000..d283e2947
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-lush-with-pineapple-from-doler.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix pineapple and dry pudding mix in medium bowl.  Gently stir in whipped topping.",
+        "Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.",
+        "Refrigerate 1 hour or until ready to serve.  Garnish with your favorite seasonal berries."
+    ],
+    "ingredients": [
+        "1 (20 ounce) can DOLE\u00ae Crushed Pineapple, undrained",
+        "1 (3.4 ounce) package instant vanilla pudding",
+        "1 cup thawed whipped topping",
+        "1 (10 ounce) package round angel food cake, cut into 3 layers",
+        "Seasonal berries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Lush with Pineapple from DOLE\u00ae",
+    "url": "http://allrecipes.com/recipe/232598/angel-lush-with-pineapple-from-doler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-pie.json b/serverless-fleets/data/input/inferencing/recipes/angel-pie.json
new file mode 100644
index 000000000..1f8f46029
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F ( 120 degrees C).",
+        "Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.",
+        "Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.",
+        "Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving."
+    ],
+    "ingredients": [
+        "4 egg whites",
+        "1/4 teaspoon cream of tartar",
+        "1 cup white sugar",
+        "4 egg yolks",
+        "1/2 cup white sugar",
+        "2 teaspoons lemon zest",
+        "1/3 cup lemon juice",
+        "1 1/8 cups heavy cream",
+        "1 teaspoon lemon zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Pie",
+    "url": "http://allrecipes.com/recipe/12078/angel-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-pillows.json b/serverless-fleets/data/input/inferencing/recipes/angel-pillows.json
new file mode 100644
index 000000000..f77121e21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-pillows.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.",
+        "In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.",
+        "To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired."
+    ],
+    "ingredients": [
+        "1/2 cup butter flavored shortening",
+        "1 (3 ounce) package cream cheese, softened",
+        "1 tablespoon milk",
+        "1/4 cup brown sugar",
+        "1/4 cup apricot preserves",
+        "1 1/4 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/4 teaspoon salt",
+        "1/2 cup chopped pecans",
+        "1 cup confectioners' sugar",
+        "1/4 cup apricot preserves",
+        "1 tablespoon butter flavored shortening",
+        "1/4 cup flaked coconut (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Pillows",
+    "url": "http://allrecipes.com/recipe/24461/angel-pillows/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-pudding.json b/serverless-fleets/data/input/inferencing/recipes/angel-pudding.json
new file mode 100644
index 000000000..e8785f3fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-pudding.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place half of cake cubes in the bottom of a 9x13 inch dish.  Prepare chocolate and vanilla puddings with cold milk according to package directions.  Spread prepared chocolate pudding over cake cubes in dish.  Top with half the crushed candy.  Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy.  Chill until serving."
+    ],
+    "ingredients": [
+        "1 (10 inch) angel food cake",
+        "6 cups cold milk",
+        "1 (5.9 ounce) package instant chocolate pudding mix",
+        "1 (5 ounce) package instant vanilla pudding mix",
+        "2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, \u2122), crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Pudding",
+    "url": "http://allrecipes.com/recipe/22339/angel-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-punch-102332.json b/serverless-fleets/data/input/inferencing/recipes/angel-punch-102332.json
new file mode 100644
index 000000000..9ca2e1b26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-punch-102332.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine all ingredients except soda, and refrigerate for an hour or two. Pour over ice in a punch bowl and add the soda. Serve in 4-ounce punch glasses."
+    ],
+    "ingredients": [
+        "1 cup sugar syrup",
+        "1 pint lemon juice",
+        "1 quart strong green tea",
+        "2 quarts white grape juice",
+        "1 block ice",
+        "2 quarts chilled club soda"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Tea",
+        "Non-Alcoholic",
+        "Kid-Friendly",
+        "Lemon",
+        "Fall",
+        "Chill",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Angel Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-punch-102332"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-punch-200120.json b/serverless-fleets/data/input/inferencing/recipes/angel-punch-200120.json
new file mode 100644
index 000000000..bb89f82dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-punch-200120.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine all ingredients except soda, and refrigerate for an hour or two. Pour over ice in a punch bowl and add the soda. Serve in 4-ounce punch glasses."
+    ],
+    "ingredients": [
+        "1 cup sugar syrup",
+        "1 pint lemon juice",
+        "1 quart strong green tea",
+        "2 quarts white grape juice",
+        "1 block ice",
+        "2 quarts chilled club soda"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Tea",
+        "Punch",
+        "Non-Alcoholic",
+        "Brunch",
+        "Lemon",
+        "Shower",
+        "Grape",
+        "House & Garden",
+        "Drink",
+        "Fat Free",
+        "Kidney Friendly"
+    ],
+    "title": "Angel Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/angel-punch-200120"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-salad.json b/serverless-fleets/data/input/inferencing/recipes/angel-salad.json
new file mode 100644
index 000000000..d5bacbcca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a small bowl, dissolve the lime flavored gelatin in hot water. Allow it to cool for 10 minutes.",
+        "In a medium bowl, mix together the cream cheese, pineapple, pimento peppers, celery and pecans. Fold in the gelatin. Chill in the refrigerator 1 hour, or until thickened but not firm.",
+        "Whip the heavy cream in a small bowl until thickened. Fold into the gelatin mixture. Refrigerate 3 hours, or until firmly gelled."
+    ],
+    "ingredients": [
+        "1 (6 ounce) package lime flavored Jell-O\u00ae mix",
+        "2 cups hot water",
+        "2 (3 ounce) packages cream cheese, softened",
+        "1 (8 ounce) can crushed pineapple, drained",
+        "1 (2 ounce) jar diced pimento peppers, drained",
+        "1 cup diced celery",
+        "1 cup chopped pecans",
+        "1 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Salad",
+    "url": "http://allrecipes.com/recipe/22632/angel-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-shrimp-pasta.json b/serverless-fleets/data/input/inferencing/recipes/angel-shrimp-pasta.json
new file mode 100644
index 000000000..bdf97f3e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-shrimp-pasta.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.",
+        "Add shrimp and cook for about 10 minutes.",
+        "Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.",
+        "Pour sauce over pasta and serve."
+    ],
+    "ingredients": [
+        "1/2 cup margarine",
+        "1 onion, chopped",
+        "1 1/2 cups sliced fresh mushrooms",
+        "1 (10.75 ounce) can  condensed cream of mushroom soup",
+        "8 ounces jalapeno processed cheese spread",
+        "1 pound fresh shrimp, peeled and deveined",
+        "1 pound angel hair pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Shrimp Pasta",
+    "url": "http://allrecipes.com/recipe/17102/angel-shrimp-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/angel-sugar-cookies.json
new file mode 100644
index 000000000..d1c7cf251
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-sugar-cookies.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.",
+        "Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.",
+        "Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!"
+    ],
+    "ingredients": [
+        "2 sticks unsalted butter, softened, plus more for greasing glass",
+        "1 cup canola or vegetable oil",
+        "1 cup granulated sugar, plus more for dipping",
+        "1 cup powdered sugar",
+        "1 teaspoon vanilla extract",
+        "2 large eggs",
+        "4 cups plus 2 tablespoons all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon cream of tartar",
+        "1 teaspoon salt",
+        "Blue sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)",
+        "Purple sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baking",
+        "Dessert",
+        "Sugar Cookie",
+        "Cookie",
+        "Sugar"
+    ],
+    "title": "Angel Sugar Cookies",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/angel-sugar-cookies"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angel-whispers.json b/serverless-fleets/data/input/inferencing/recipes/angel-whispers.json
new file mode 100644
index 000000000..49a58fb93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angel-whispers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.",
+        "To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 cup confectioners' sugar",
+        "2 cups all-purpose flour",
+        "1 teaspoon lemon zest",
+        "1/2 teaspoon salt",
+        "1 egg, beaten",
+        "2/3 cup white sugar",
+        "1 1/2 teaspoons lemon zest",
+        "3 tablespoons lemon juice",
+        "1 1/2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel Whispers",
+    "url": "http://allrecipes.com/recipe/15144/angel-whispers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angelas-amazing-chicken-pot-pie.json b/serverless-fleets/data/input/inferencing/recipes/angelas-amazing-chicken-pot-pie.json
new file mode 100644
index 000000000..f28176bca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angelas-amazing-chicken-pot-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place chicken thighs into a large saucepan, pour in water to cover, and bring to a boil over medium heat. Reduce heat to a simmer, skim off any foam that forms, and cook the chicken until tender, about 45 minutes. Set chicken aside to cool, and reserve 2 cups of the chicken broth from the pan. Remove bones and skin from cooled chicken thighs, and chop the chicken meat coarsely.",
+        "Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring milk and butter to a boil in a saucepan over medium heat, stirring until butter has melted. Let the mixture cool completely.",
+        "Place chicken meat into the bottom of a 9x13-inch baking dish. Arrange potato cubes over the chicken. Pour the reserved chicken broth into a bowl, and whisk in the cream of chicken soup; pour the soup mixture over the chicken and potatoes. Pour cooled milk mixture into a large mixing bowl, and gradually whisk in self-rising flour, about 1/2 cup at a time, until the batter is smooth. Scrape the batter over the ingredients in the baking dish.",
+        "Bake in the preheated oven until the pot pie is bubbling and the crust is browned, about 40 minutes."
+    ],
+    "ingredients": [
+        "6 bone-in chicken thighs with skin",
+        "3 cups water, or amount to cover",
+        "1 1/4 cups milk",
+        "1/2 cup butter",
+        "6 potatoes, peeled and cubed",
+        "1 (10.5 ounce) can condensed cream of chicken soup",
+        "1 1/4 cups self-rising flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angela's Amazing Chicken Pot Pie",
+    "url": "http://allrecipes.com/recipe/218512/angelas-amazing-chicken-pot-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angelas-awesome-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/angelas-awesome-enchiladas.json
new file mode 100644
index 000000000..aebba3621
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angelas-awesome-enchiladas.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.",
+        "Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.",
+        "Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.",
+        "Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas.  Fold tortillas over the filling and place seam-side down in the prepared pan.",
+        "Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes."
+    ],
+    "ingredients": [
+        "2 pounds skinless, boneless chicken breast meat - cut into chunks",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 1/4 cups sour cream",
+        "1/4 teaspoon chili powder",
+        "1 tablespoon butter",
+        "1 small onion, chopped",
+        "1 (4 ounce) can chopped green chilies, drained",
+        "1 (1.25 ounce) package mild taco seasoning mix",
+        "1 bunch green onions, chopped, divided",
+        "1 cup water",
+        "1 teaspoon lime juice",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon garlic powder",
+        "5 (12 inch) flour tortillas",
+        "3 cups Cheddar cheese, shredded, divided",
+        "1 (10 ounce) can enchilada sauce",
+        "1 (6 ounce) can sliced black olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angela's Awesome Enchiladas",
+    "url": "http://allrecipes.com/recipe/83549/angelas-awesome-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angelas-easy-breaded-chicken.json b/serverless-fleets/data/input/inferencing/recipes/angelas-easy-breaded-chicken.json
new file mode 100644
index 000000000..710fe9be6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angelas-easy-breaded-chicken.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breasts",
+        "1 cup Italian-style salad dressing",
+        "2 cups seasoned dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angela's Easy Breaded Chicken",
+    "url": "http://allrecipes.com/recipe/15030/angelas-easy-breaded-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angelas-oriental-chicken-noodle-soup.json b/serverless-fleets/data/input/inferencing/recipes/angelas-oriental-chicken-noodle-soup.json
new file mode 100644
index 000000000..aac5f15f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angelas-oriental-chicken-noodle-soup.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large saucepan, bring water to a boil.  Break up block of noodles and stir into pot, reserving seasoning packet.  Stir in chicken, bok choy and carrot.  Bring to a boil again, then reduce heat and simmer 3 minutes.  Stir in contents of seasoning packet and sesame oil."
+    ],
+    "ingredients": [
+        "3 cups water",
+        "1 (3 ounce) package chicken flavored ramen noodles",
+        "2 cups chopped cooked chicken breast",
+        "2 leaves bok choy, sliced",
+        "1 carrot, sliced",
+        "1 teaspoon sesame oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angela's Oriental Chicken Noodle Soup",
+    "url": "http://allrecipes.com/recipe/25757/angelas-oriental-chicken-noodle-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angelas-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/angelas-potatoes.json
new file mode 100644
index 000000000..311cc0a07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angelas-potatoes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.",
+        "Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.",
+        "In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.",
+        "Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly."
+    ],
+    "ingredients": [
+        "2 pounds potatoes, peeled and sliced",
+        "3 tablespoons water",
+        "1 pound processed cheese food",
+        "1/2 cup butter",
+        "1 (1 ounce) package dry Ranch-style dressing mix",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angela's Potatoes",
+    "url": "http://allrecipes.com/recipe/24858/angelas-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angeled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/angeled-eggs.json
new file mode 100644
index 000000000..ea0b2e1cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angeled-eggs.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place eggs into a large saucepan, cover with water, and bring to a boil.",
+        "Cook for 15 minutes, and cool the eggs under a stream of cold water in the sink, 10 to 15 minutes.",
+        "Peel the eggs and slice in half lengthwise.",
+        "Scoop the egg yolks into a bowl, and mash them with a fork.",
+        "Mix in the ranch dressing, creamy salad dressing, pickle relish, yellow mustard, celery seed, and black pepper until thoroughly combined.",
+        "Spoon the filling into the egg white halves.",
+        "Sprinkle each egg half with a pinch of paprika."
+    ],
+    "ingredients": [
+        "12 eggs",
+        "1/4 cup ranch dressing",
+        "6 tablespoons creamy salad dressing (such as Miracle Whip\u00ae)",
+        "2 tablespoons sweet pickle relish",
+        "1 tablespoon prepared yellow mustard",
+        "1/4 teaspoon celery seed",
+        "ground black pepper to taste",
+        "1/4 teaspoon paprika, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angeled Eggs",
+    "url": "http://allrecipes.com/recipe/219999/angeled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angels-cabbage-salad.json b/serverless-fleets/data/input/inferencing/recipes/angels-cabbage-salad.json
new file mode 100644
index 000000000..1520d9186
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angels-cabbage-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves.",
+        "Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat.",
+        "Cover bowl with plastic wrap and refrigerate at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "Dressing:",
+        "1/4 cup olive oil",
+        "1/4 cup red wine vinegar",
+        "1/4 cup white sugar",
+        "1 tablespoon soy sauce",
+        "Salad:",
+        "1 (8 ounce) package shredded cabbage",
+        "3 green onions, thinly sliced",
+        "1/3 cup toasted almonds, chopped",
+        "1/3 cup sunflower seed kernels",
+        "1/3 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel's Cabbage Salad",
+    "url": "http://allrecipes.com/recipe/235740/angels-cabbage-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angels-chunky-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/angels-chunky-chicken-salad.json
new file mode 100644
index 000000000..eb12437b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angels-chunky-chicken-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine the chicken, celery, mayonnaise, onion and pickle; mix well.",
+        "Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun."
+    ],
+    "ingredients": [
+        "1 cooked, boneless chicken breast half, chopped",
+        "2 stalks celery, chopped",
+        "3 tablespoons mayonnaise",
+        "1/2 onion, finely diced",
+        "2 dill pickles, chopped",
+        "1/4 teaspoon garlic powder",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel's Chunky Chicken Salad",
+    "url": "http://allrecipes.com/recipe/14481/angels-chunky-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angels-hair-pasta-with-lemon-and-pine-nuts-10514.json b/serverless-fleets/data/input/inferencing/recipes/angels-hair-pasta-with-lemon-and-pine-nuts-10514.json
new file mode 100644
index 000000000..d6bc8ed76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angels-hair-pasta-with-lemon-and-pine-nuts-10514.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring a large saucepan of salted water to a boil for pasta.",
+        "In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.",
+        "Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed. Serve pasta warm or at room temperature."
+    ],
+    "ingredients": [
+        "1/4 pound angel's hair pasta or capellini",
+        "3/4 teaspoon minced garlic",
+        "2 tablespoons olive oil",
+        "2 tablespoons pine nuts, toasted golden",
+        "2 tablespoons fresh lemon juice",
+        "1 1/2 teaspoons freshly grated lemon zest",
+        "1/4 cup minced flat-leafed parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Nut",
+        "Pasta",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Quick & Easy",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Angel's Hair Pasta with Lemon and Pine Nuts",
+    "url": "http://www.epicurious.com/recipes/food/views/angels-hair-pasta-with-lemon-and-pine-nuts-10514"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angels-old-fashioned-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/angels-old-fashioned-beef-stew.json
new file mode 100644
index 000000000..c23dfa5b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angels-old-fashioned-beef-stew.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.",
+        "Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.",
+        "To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.",
+        "For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew."
+    ],
+    "ingredients": [
+        "4 tablespoons vegetable oil",
+        "1/2 cup all-purpose flour",
+        "1 tablespoon garlic powder",
+        "1 teaspoon salt",
+        "1 teaspoon black pepper",
+        "2 pounds beef chuck, cubed",
+        "12 small boiling onions",
+        "6 large potatoes, peeled and diced",
+        "6 carrots, sliced",
+        "3 stalks celery, sliced",
+        "3 (10.5 ounce) cans beef broth",
+        "3 tablespoons all-purpose flour",
+        "1 tablespoon cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel's Old Fashioned Beef Stew",
+    "url": "http://allrecipes.com/recipe/23890/angels-old-fashioned-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angels-on-horseback.json b/serverless-fleets/data/input/inferencing/recipes/angels-on-horseback.json
new file mode 100644
index 000000000..f325c2ee3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angels-on-horseback.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.",
+        "Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.",
+        "Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold."
+    ],
+    "ingredients": [
+        "12 shucked oysters",
+        "12 slices bacon",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon smoked paprika",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angels on Horseback",
+    "url": "http://allrecipes.com/recipe/216457/angels-on-horseback/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angels-ravioli-alfredo-with-mushroom.json b/serverless-fleets/data/input/inferencing/recipes/angels-ravioli-alfredo-with-mushroom.json
new file mode 100644
index 000000000..d7cdda2bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angels-ravioli-alfredo-with-mushroom.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.",
+        "Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.",
+        "In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve."
+    ],
+    "ingredients": [
+        "1 (20 ounce) package cheese ravioli",
+        "3 tablespoons butter",
+        "1 (8 ounce) package fresh mushrooms, sliced",
+        "4 cloves garlic, minced",
+        "1 (10 ounce) container Alfredo sauce",
+        "2 tablespoons grated Parmesan cheese",
+        "2 green onions, finely chopped",
+        "1/4 teaspoon crushed red pepper flakes to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel's Ravioli Alfredo with Mushrooms",
+    "url": "http://allrecipes.com/recipe/56954/angels-ravioli-alfredo-with-mushroom/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angels-yummy-bruschetta.json b/serverless-fleets/data/input/inferencing/recipes/angels-yummy-bruschetta.json
new file mode 100644
index 000000000..f35814c3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angels-yummy-bruschetta.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).",
+        "Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella.  Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "1 French baguette",
+        "3 tomatoes, seeded and chopped",
+        "1 onion, minced",
+        "1 clove garlic, chopped",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon dried oregano",
+        "1 pinch salt",
+        "1 pinch ground black pepper",
+        "8 ounces mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angel's Yummy Bruschetta",
+    "url": "http://allrecipes.com/recipe/14862/angels-yummy-bruschetta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angies-dads-best-cabbage-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/angies-dads-best-cabbage-coleslaw.json
new file mode 100644
index 000000000..b34feb0df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angies-dads-best-cabbage-coleslaw.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well."
+    ],
+    "ingredients": [
+        "1 medium head cabbage, shredded",
+        "1 large red onion, diced",
+        "1 cup grated carrots",
+        "2 stalks celery, chopped",
+        "1 cup white sugar",
+        "1 cup white vinegar",
+        "3/4 cup vegetable oil",
+        "1 tablespoon salt",
+        "1 tablespoon dry mustard",
+        "black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angie's Dad's Best Cabbage Coleslaw",
+    "url": "http://allrecipes.com/recipe/40204/angies-dads-best-cabbage-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angies-mango-pineapple-salsa.json b/serverless-fleets/data/input/inferencing/recipes/angies-mango-pineapple-salsa.json
new file mode 100644
index 000000000..ce391889e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angies-mango-pineapple-salsa.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir mangoes, pineapple, tomatoes, onion, cilantro, red bell pepper, jalapeno peppers, and lime juice together in a bowl. Season with hot sauce."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5215464.jpg",
+    "ingredients": [
+        "3  mangoes - peeled, seeded, and diced",
+        "\u00bd  fresh pineapple, diced",
+        "3  roma (plum) tomatoes, diced",
+        "1  sweet onion (such as Vidalia\u00ae), diced",
+        "1 bunch fresh cilantro, chopped",
+        "\u00bd  red bell pepper, diced",
+        "2  jalapeno peppers, seeded and diced",
+        "1  lime, juiced",
+        "1 dash green hot sauce, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angie's Mango Pineapple Salsa",
+    "url": "http://allrecipes.com/recipe/238151/angies-mango-pineapple-salsa/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/angies-perfect-dinner-rolls.json b/serverless-fleets/data/input/inferencing/recipes/angies-perfect-dinner-rolls.json
new file mode 100644
index 000000000..efbfa220a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angies-perfect-dinner-rolls.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.",
+        "Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.",
+        "Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.",
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7377192.jpg",
+    "ingredients": [
+        "2\u2009\u00bd cups warm milk",
+        "4 teaspoons active dry yeast",
+        "\u00bd cup sugar",
+        "2  eggs",
+        "\u00bd cup butter, softened",
+        "2 teaspoons salt",
+        "7 cups all-purpose flour, or as needed",
+        "\u00bd cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angie's Perfect Dinner Rolls",
+    "url": "http://allrecipes.com/recipe/152690/angies-perfect-dinner-rolls/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/angies-polenta-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/angies-polenta-lasagna.json
new file mode 100644
index 000000000..6d4c83557
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angies-polenta-lasagna.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place the ground beef in a skillet over medium heat. Cook and stir the meat until browned and crumbly, about 10 minutes. Drain off excess grease. Mix in the tomato sauce and pasta sauce until thoroughly combined; bring to a simmer.",
+        "Remove the polenta from its package, and cut into 1/2-inch slices. Lay the slices in a single layer in a 9x12-inch baking dish. Top each polenta slice with a tablespoon or two of the chive cottage cheese (use all the cottage cheese). Pour the sauce evenly over the cottage cheese, and sprinkle with the mozzarella cheese.",
+        "Bake in the preheated oven until the cheese is lightly browned and bubbling, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (8 ounce) can tomato sauce",
+        "1 (24 ounce) jar prepared pasta sauce",
+        "1 (18 ounce) package precooked polenta",
+        "1 (16 ounce) package cottage cheese with chives",
+        "1 (16 ounce) package shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angie's Polenta Lasagna",
+    "url": "http://allrecipes.com/recipe/218035/angies-polenta-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angies-special.json b/serverless-fleets/data/input/inferencing/recipes/angies-special.json
new file mode 100644
index 000000000..f2d61846b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angies-special.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a cocktail mixer full of ice, combine whiskey, melon liqueur and pineapple juice. Shake vigorously and strain into shot glasses."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1924764.jpg",
+    "ingredients": [
+        "2 fluid ounces deluxe Canadian whiskey",
+        "1 fluid ounce melon liqueur",
+        "1/2 fluid ounce pineapple juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angie's Special",
+    "url": "http://allrecipes.com/recipe/24492/angies-special/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/angies-to-die-for-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/angies-to-die-for-banana-bread.json
new file mode 100644
index 000000000..33642918d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angies-to-die-for-banana-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.",
+        "In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm."
+    ],
+    "ingredients": [
+        "3 1/2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1/2 cup butter at room temperature",
+        "1/2 cup vegetable shortening",
+        "2 cups white sugar",
+        "1/2 cup brown sugar",
+        "4 ripe bananas",
+        "4 eggs",
+        "1 cup buttermilk",
+        "1/2 cup sour cream",
+        "2 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angie's To-Die-For Banana Bread",
+    "url": "http://allrecipes.com/recipe/216774/angies-to-die-for-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angry-dan.json b/serverless-fleets/data/input/inferencing/recipes/angry-dan.json
new file mode 100644
index 000000000..3cc3522d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angry-dan.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a glass full of ice, pour Southern Comfort and cinnamon schnapps. Fill glass with Cola."
+    ],
+    "ingredients": [
+        "2 fluid ounces Southern Comfort",
+        "2 fluid ounces cinnamon schnapps",
+        "4 fluid ounces cola-flavored carbonated beverage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angry Dan",
+    "url": "http://allrecipes.com/recipe/22361/angry-dan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angry-lobster-with-lemon-rice-and-crispy-basil-355916.json b/serverless-fleets/data/input/inferencing/recipes/angry-lobster-with-lemon-rice-and-crispy-basil-355916.json
new file mode 100644
index 000000000..3e813c585
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angry-lobster-with-lemon-rice-and-crispy-basil-355916.json
@@ -0,0 +1,62 @@
+{
+    "directions": [
+        "Combine the Wondra flour, chili powder, cayenne, and salt in a plastic bag. Set aside.",
+        "Cut the live lobsters in half. Remove the claws and break the claws open to expose as much meat as possible. Remove the meat from the lobsters and place it into the seasoned flour. Shake to coat well. Remove the lobster from the flour and shake off any excess.",
+        "Preheat the oven to 475 degrees.",
+        "Heat the oil in a large saut\u00e9 pan over high heat until smoking. Add the lobster pieces, cut side down, a few at a time, if necessary, and sear them for about 4 minutes, or until they are golden brown. Transfer the lobster to a baking sheet, and when all of the lobster is seared, place the baking sheet in the preheated oven and bake for 10 minutes.",
+        "While the lobster is baking, prepare the sauce. Return the saut\u00e9 pan to medium heat and add the garlic and red pepper flakes. Saut\u00e9 for about 3 minutes, or until the garlic is golden brown but not burning. Add the stock and bring to a boil. Lower the heat and simmer for 5 minutes. Whisk in the butter and remove the pan from the heat. Whisk in the lemon juice, basil leaves, and the tomato julienne. Season with salt and pepper to taste.",
+        "Remove the lobster from the oven. Place a mound of Lemon Rice in the center of each of six plates. Place equal portions of the lobster over the rice. Spoon the sauce over the top of each mound and garnish with Fried Basil.",
+        "Serve immediately.",
+        "Heat the oil in a medium saucepan over medium heat. Add the onions and allow them to sweat their liquid for 4 minutes. Add the garlic and sweat for an additional 3 minutes. Stir in the rice and saut\u00e9 it for 1 minute. Add the stock (or water), lemon juice, salt, and pepper.",
+        "Raise the heat and bring the stock to a boil. Boil for about 15 minutes, or until the liquid has reduced to about 1 1/2 cups. Lower the heat and tightly cover the rice. (If you don't have a tight-fitting lid, cover the rice with aluminum foil.) Simmer for 30 minutes, or until the rice has absorbed all of the liquid. Remove the pan from the heat and allow the rice to steam for 15 minutes. Do not uncover the pan. When ready to serve, fluff the rice with a fork.",
+        "If using the zucchini, while the rice is resting heat the optional 2 tablespoons of olive oil in a large saut\u00e9 pan over medium-high heat. Add the zucchini and saut\u00e9 for 4 minutes, or just until slightly softened. Season with salt and pepper to taste. When ready to serve the rice, add the zucchini and fluff it into the rice.",
+        "Heat the oil to 350 degrees on a candy thermometer in a large saucepan over high heat.",
+        "Standing as far back from the pot as possible and wearing an oven mitt, drop the basil leaves into the hot oil. The oil may bubble and splatter. Fry for about 1 minute, or until the leaves are crisp. Using a slotted spoon, transfer the leaves to a double layer of paper towels to drain."
+    ],
+    "ingredients": [
+        "2 cups Wondra flour",
+        "1/4 cup chili powder",
+        "2 tablespoons cayenne pepper",
+        "2 tablespoons coarse salt plus more to taste",
+        "3 2-pound live lobsters",
+        "1 cup peanut oil",
+        "8 cloves garlic, minced",
+        "1 tablespoon hot red pepper flakes",
+        "1 cup lobster or chicken stock",
+        "2 tablespoons unsalted butter",
+        "1 tablespoon fresh lemon juice",
+        "1/2 loosely packed cup fresh basil leaves",
+        "1/2 cup julienned Oven-Dried Tomatoes",
+        "Freshly ground black pepper",
+        "Lemon Rice (recipe follows)",
+        "Fried Basil (recipe follows)",
+        "1 1/2 tablespoons olive oil plus 2 optional tablespoons",
+        "1/2 cup finely diced onions",
+        "1 clove garlic, minced",
+        "3 cups converted rice",
+        "4 cups chicken stock or water",
+        "1 cup fresh lemon juice",
+        "1 1/2 teaspoons coarse salt plus more to taste",
+        "1/4 teaspoon freshly ground black pepper plus more to taste",
+        "1 large zucchini, trimmed, seeded, and diced, optional",
+        "4 cups vegetable oil",
+        "1 large bunch fresh basil, leaves only, well washed and dried"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Bake",
+        "Fry",
+        "Dinner",
+        "Lemon",
+        "Basil",
+        "Lobster",
+        "Candy Thermometer",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Angry Lobster with Lemon Rice and Crispy Basil",
+    "url": "http://www.epicurious.com/recipes/food/views/angry-lobster-with-lemon-rice-and-crispy-basil-355916"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angry-shrimp-51219630.json b/serverless-fleets/data/input/inferencing/recipes/angry-shrimp-51219630.json
new file mode 100644
index 000000000..cf8a450f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angry-shrimp-51219630.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chipotle, 1 teaspoons garlic and cumin; cook 1 minute. Add Grand Marnier and cook, stirring, until alcohol is cooked out, 1 to 2 minutes. Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tablespoons cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates."
+    ],
+    "ingredients": [
+        "2 tablespoons pumpkin seeds",
+        "1/2 cup golden raisins",
+        "2 tablespoons olive oil, divided",
+        "3/4 cup diced white onion",
+        "1/4 cup dried cherries, chopped",
+        "2 teaspoons chipotle powder",
+        "4 teaspoons chopped garlic, divided",
+        "1/2 teaspoons ground cumin",
+        "1/2 cup Grand Marnier orange liqueur",
+        "20 ounces low-sodium vegetable broth",
+        "1 tablespoon cornstarch",
+        "2 pounds medium-large shrimp, peeled and deveined, thawed if frozen",
+        "1 tablespoon orange zest",
+        "6 cups kale, stems removed, chopped",
+        "3 cups cooked brown rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Garlic",
+        "Leafy Green",
+        "Saut\u00e9",
+        "Dinner",
+        "Shrimp",
+        "Kale",
+        "Self"
+    ],
+    "title": "Angry Shrimp",
+    "url": "http://www.epicurious.com/recipes/food/views/angry-shrimp-51219630"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angry-shrimp-with-tuscan-white-beans.json b/serverless-fleets/data/input/inferencing/recipes/angry-shrimp-with-tuscan-white-beans.json
new file mode 100644
index 000000000..362414002
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angry-shrimp-with-tuscan-white-beans.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)",
+        "In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.",
+        "Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.",
+        "Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.",
+        "Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.",
+        "Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.",
+        "Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top."
+    ],
+    "ingredients": [
+        "Bean Mixture:",
+        "1 (19 ounce) can Progresso\u00ae cannellini beans, drained, rinsed",
+        "2 tablespoons extra-virgin olive oil",
+        "3/4 cup Progresso\u00ae chicken broth",
+        "1 tablespoon lemon juice",
+        "1 tablespoon chopped fresh Italian (flat-leaf) parsley",
+        "Coating Mixture:",
+        "1 cup all-purpose flour",
+        "4 1/2 teaspoons California chili powder",
+        "1 tablespoon coarse sea salt (gray salt)",
+        "1 teaspoon freshly ground black pepper",
+        "1 egg",
+        "1 cup Progresso\u00ae plain Panko crispy bread crumbs",
+        "Shrimp Mixture:",
+        "16 large uncooked shrimp, peeled (tail shells left on), deveined",
+        "1/3 cup extra-virgin olive oil (or as needed)",
+        "4 cloves garlic, thinly sliced",
+        "1 small serrano chile, thinly sliced",
+        "1 cup fresh whole basil leaves",
+        "1 1/2 teaspoons grated orange peel",
+        "Additional extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Angry Shrimp with Tuscan White Beans",
+    "url": "http://allrecipes.com/recipe/215955/angry-shrimp-with-tuscan-white-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angs-balsamic-maple-chicken.json b/serverless-fleets/data/input/inferencing/recipes/angs-balsamic-maple-chicken.json
new file mode 100644
index 000000000..bf8c4a650
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angs-balsamic-maple-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk maple syrup, balsamic vinegar, garlic powder, cayenne pepper, white pepper, nutmeg, and chipotle pepper together in a small bowl until rub is smooth. Coat chicken on all sides with rub.",
+        "Heat olive oil in a large skillet over medium-high heat. Cook chicken in hot oil until no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "2 tablespoons maple syrup",
+        "1 tablespoon balsamic syrup",
+        "1/4 teaspoon garlic powder",
+        "2 pinches cayenne pepper",
+        "1 pinch ground white pepper",
+        "1 pinch ground nutmeg",
+        "1 pinch ground dried chipotle pepper",
+        "3 skinless, boneless chicken breast halves",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ang's Balsamic Maple Chicken",
+    "url": "http://allrecipes.com/recipe/240504/angs-balsamic-maple-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angs-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/angs-chicken-salad.json
new file mode 100644
index 000000000..d17758194
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angs-chicken-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix chicken, grapes, celery, mayonnaise, red onion, pepper, and paprika together in a bowl; refrigerate until chilled, at least 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups hickory-smoked chicken, shredded",
+        "1 cup halved red seedless grapes",
+        "3 stalks celery, finely chopped",
+        "3/4 cup olive oil mayonnaise",
+        "1/4 cup finely chopped red onion",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ang's Chicken Salad",
+    "url": "http://allrecipes.com/recipe/241203/angs-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/angs-creamy-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/angs-creamy-potato-soup.json
new file mode 100644
index 000000000..2399a8257
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/angs-creamy-potato-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes.",
+        "Gently mash potatoes into the soup to thicken to your desired texture.",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes.",
+        "Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 (49.5 fluid ounce) can low fat, low sodium chicken broth",
+        "5 pounds russet potatoes, peeled and cut into cubes",
+        "4 carrots, peeled and diced",
+        "4 stalks celery, diced",
+        "1 small onion, diced",
+        "1 cup broccoli florets",
+        "1 (10 ounce) can fat-free cream of celery soup",
+        "1 (10 ounce) can fat-free cream of chicken soup",
+        "8 ounces Monterey Jack cheese, shredded",
+        "8 ounces pepperjack cheese, shredded",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon parsley flakes",
+        "1 (14.5 ounce) can fat-free reduced-sodium chicken broth, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ang's Creamy Potato Soup",
+    "url": "http://allrecipes.com/recipe/241600/angs-creamy-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anikas-cheesy-green-bean-casserole.json b/serverless-fleets/data/input/inferencing/recipes/anikas-cheesy-green-bean-casserole.json
new file mode 100644
index 000000000..97d47343f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anikas-cheesy-green-bean-casserole.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix the green beans and mushroom soup in a large bowl. Spoon into 9x13 inch baking dish; season with salt and pepper. Dollop the cheese spread on top of the beans in heaping tablespoons.",
+        "Bake in preheated oven for 30 minutes. Remove from oven; scatter fried onions over casserole. Bake until onions are golden brown, about 5 additional minutes."
+    ],
+    "ingredients": [
+        "3 (15 ounce) cans French cut green beans, drained",
+        "1 (10.75 ounce) can  condensed cream of mushroom soup",
+        "salt and pepper to taste",
+        "1 (5 ounce) jar bacon cheese spread",
+        "1 (6 ounce) can Cheddar-flavored French fried onions (such as French's\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anika's Cheesy Green Bean Casserole",
+    "url": "http://allrecipes.com/recipe/126981/anikas-cheesy-green-bean-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-almond-biscotti-102706.json b/serverless-fleets/data/input/inferencing/recipes/anise-almond-biscotti-102706.json
new file mode 100644
index 000000000..e8d31a63b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-almond-biscotti-102706.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 350\u00b0F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.",
+        "Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.",
+        "Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.",
+        "Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)"
+    ],
+    "ingredients": [
+        "3 1/4 cups all purpose flour",
+        "1 tablespoon baking powder",
+        "1/3 teaspoon salt",
+        "1 1/2 cups sugar",
+        "10 tablespoons (1 1/4 sticks) unsalted butter, melted",
+        "3 large eggs",
+        "1 tablespoon vanilla extract",
+        "2 teaspoons aniseed, ground",
+        "1 cup whole almonds, toasted, coarsely chopped",
+        "1 large egg white"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Egg",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Winter",
+        "Ohio"
+    ],
+    "title": "Anise-Almond Biscotti",
+    "url": "http://www.epicurious.com/recipes/food/views/anise-almond-biscotti-102706"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-biscotti-235574.json b/serverless-fleets/data/input/inferencing/recipes/anise-biscotti-235574.json
new file mode 100644
index 000000000..a750e5d38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-biscotti-235574.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Line large rimmed baking sheet with parchment paper. Mix first 8 ingredients in large bowl. Whisk eggs and all remaining ingredients in medium bowl to blend. Add egg mixture to flour mixture and stir until moistened; gather dough together. Turn dough out onto baking sheet and shape into 12-inch-long by 3-inch-wide log.",
+        "Bake log until golden brown and firm to touch, about 30 minutes. Transfer to rack and cool log on baking sheet 30 minutes. Reduce oven temperature to 250\u00b0F. Using long metal spatula, carefully transfer log to work surface. Using serrated knife, cut crosswise into 1/4-inch-thick slices. Place slices, cut side down, on 2 clean rimmed baking sheets.",
+        "Bake 15 minutes. Turn slices over and bake 15 minutes longer or until just golden brown. Transfer biscotti to rack and cool completely.",
+        "Do Ahead: Can be made ahead. Store airtight at room temperature up to 2 weeks or freeze airtight up to 1 month."
+    ],
+    "ingredients": [
+        "2 1/4 cups all purpose flour",
+        "1 cup sugar",
+        "1/2 cup slivered almonds",
+        "1 tablespoon aniseed",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground cinnamon",
+        "2 large eggs",
+        "1 tablespoon brandy",
+        "1 tablespoon amaretto or other almond liqueur",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon finely grated orange peel",
+        "1/2 teaspoon finely grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Almond",
+        "Brandy",
+        "Amaretto",
+        "Anise",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Anise Biscotti",
+    "url": "http://www.epicurious.com/recipes/food/views/anise-biscotti-235574"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-biscotti.json b/serverless-fleets/data/input/inferencing/recipes/anise-biscotti.json
new file mode 100644
index 000000000..894eef325
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-biscotti.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.  Line 2 cookie sheets with parchment paper or foil.",
+        "In large mixing bowl, beat sugar and butter until light and fluffy.  Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.",
+        "Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet.  Smooth dough into logs with moistened fingertips.",
+        "Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.",
+        "Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife.  Place slices on cookie sheets.",
+        "Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1 cup butter, softened",
+        "4 eggs",
+        "4 1/2 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "1/3 cup brandy",
+        "1 1/2 teaspoons anise extract",
+        "1 teaspoon vanilla extract",
+        "1 cup almonds",
+        "2 tablespoons anise seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Biscotti",
+    "url": "http://allrecipes.com/recipe/9793/anise-biscotti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-buckwheat-bread.json b/serverless-fleets/data/input/inferencing/recipes/anise-buckwheat-bread.json
new file mode 100644
index 000000000..caa5618ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-buckwheat-bread.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place the buckwheat groats and 2/3 cup of water in a small saucepan over medium heat, and bring to a boil. Reduce the heat to low, and simmer the buckwheat until the grains have softened, about 10 minutes. Remove from the heat and set aside.",
+        "Whisk together the yeast, 1/2 cup of water, and 1/2 cup of bread flour in a bowl, and let stand until the mixture is frothy, about 10 minutes.",
+        "In a separate large bowl, stir together the 1/2 cup of water with vegetable oil, honey, salt, whole wheat flour, and anise seed to make a thick, smooth batter. Mix in the yeast mixture and the cooled buckwheat groats. Stir in the remaining 1 1/2 cups of bread flour, 1/2 cup at a time, mixing in each addition before adding the next.",
+        "Turn the dough out onto a floured work surface, and knead until the dough is firm, smooth, and elastic, 8 to 10 minutes. Form the dough into a compact ball, and place into an oiled bowl, turning the dough in the bowl to coat with oil. Cover the bowl with a cloth, and let rise in a warm place until doubled in volume, about 1 hour.",
+        "Punch down the dough, form into a loaf, and place seam side down into a greased 9x5 inch bread pan. Cover the pan with a cloth, and allow to rise until nearly doubled in volume, about 45 minutes.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Bake the bread in the preheated oven until the top is lightly golden brown and the loaf sounds hollow when thumped, about 35 minutes. Allow to cool before slicing."
+    ],
+    "ingredients": [
+        "1/3 cup buckwheat groats",
+        "2/3 cup water",
+        "1 (.25 ounce) package active dry yeast",
+        "1/2 cup water",
+        "1/2 cup bread flour",
+        "1/2 cup water",
+        "2 tablespoons vegetable oil",
+        "2 tablespoons honey",
+        "1 teaspoon salt",
+        "1 cup whole wheat flour",
+        "1 tablespoon anise seed",
+        "1 1/2 cups bread flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Buckwheat Bread",
+    "url": "http://allrecipes.com/recipe/201965/anise-buckwheat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-cookie-baskets-with-riesling-ice-cream-and-fresh-fruit-1150.json b/serverless-fleets/data/input/inferencing/recipes/anise-cookie-baskets-with-riesling-ice-cream-and-fresh-fruit-1150.json
new file mode 100644
index 000000000..b2ef9cbdd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-cookie-baskets-with-riesling-ice-cream-and-fresh-fruit-1150.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Bring 1/2 cup cream and 1/2 cup half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in medium bowl to blend. Whisk in hot cream mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes, do not boil. Strain into bowl. Mix in wine and 1 cup cream. Chill custard until cold.",
+        "Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container (ice cream will be soft) and freeze. (Can be prepared 1 week ahead.)",
+        "Preheat oven to 325\u00b0F. Lightly butter and flour heavy large nonstick baking sheet. Whisk first 6 ingredients in medium bowl. Whisk in egg whites and flour.",
+        "Drop slightly rounded tablespoon of batter onto center of half of prepared baking sheet. Drop another slightly rounded tablespoon of batter onto center of second half of prepared baking sheet. Using back of spoon, spread each mound of batter to 6-inch round. Bake cookies until brown on edges (centers will be slightly pale), about 8 minutes.",
+        "Working quickly and using metal spatula, lift 1 cookie off sheet. Immediately turn cookie over onto inverted custard cup. Gently flatten cookie on cup bottom; crimp sides of cookie. Repeat with second cookie. Remove cookies from cups. Rinse baking sheet under cold water; wipe sheet dry. Repeat process with remaining batter, first rinsing and drying, then buttering and flouring baking sheet between batches. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)",
+        "Place cookie baskets on plates. Fill each with 3 small scoops of ice cream.",
+        "Top with fruit and mint leaves."
+    ],
+    "ingredients": [
+        "1 1/2 cups cream",
+        "1/2 cup half and half",
+        "2/3 cup sugar",
+        "4 large egg yolks",
+        "1 cup late harvest Riesling wine",
+        "1/4 cup sugar",
+        "3 tablespoons unsalted butter, room temperature",
+        "2 tablespoons powdered sugar",
+        "1 teaspoon finely chopped aniseed",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon grated orange peel",
+        "3 tablespoons egg whites",
+        "1/4 cup all purpose flour",
+        "1 1-pint basket strawberries, stemmed, quartered",
+        "1 cup small pineapple wedges",
+        "1 kiwi fruit, peeled, cut into wedges",
+        "Fresh mint leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Milk/Cream",
+        "Ice Cream Machine",
+        "Dessert",
+        "Bake",
+        "Freeze/Chill",
+        "Frozen Dessert",
+        "Strawberry",
+        "Kiwi",
+        "Pineapple",
+        "White Wine",
+        "Summer",
+        "Winter",
+        "Anise"
+    ],
+    "title": "Anise Cookie Baskets with Riesling Ice Cream and Fresh Fruit",
+    "url": "http://www.epicurious.com/recipes/food/views/anise-cookie-baskets-with-riesling-ice-cream-and-fresh-fruit-1150"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-i.json
new file mode 100644
index 000000000..e259f4ff5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cream sugar and shortening, add eggs one at a time. In a separate bowl mix milk, baking soda, and anise oil. Add to cream mixture. Mix well.  Gradually add the flour, mixing well.",
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Refrigerate long enough to clean up mess. Leave dough in refrigerator. Take small amounts to roll out, 1/8 inch thick. Cut out in any desired shapes.",
+        "Bake  10 to 12 minutes until edges begin to brown. Allow to cool, and frost with Easy Creamy Icing."
+    ],
+    "ingredients": [
+        "6 3/4 cups white sugar",
+        "4 cups shortening",
+        "8 eggs",
+        "2 cups milk",
+        "2 teaspoons baking soda",
+        "2 ounces anise oil",
+        "21 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Cookies I",
+    "url": "http://allrecipes.com/recipe/10164/anise-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-ii.json
new file mode 100644
index 000000000..43e648163
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat egg whites with water until stiff.",
+        "In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy.  Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk.  Mix will look lumpy.",
+        "Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet.  Let cookies sit out overnight at room temperature to dry.",
+        "The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.  Cookies are done when bottom is light brown, but tops are still almost white.  Cool.",
+        "Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft.  You can add a slice of bread or a piece of apple to  help soften the cookies."
+    ],
+    "ingredients": [
+        "4 eggs, separated",
+        "2 cups confectioners' sugar",
+        "1 pinch salt",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1 tablespoon ground anise seed",
+        "1 tablespoon cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Cookies II",
+    "url": "http://allrecipes.com/recipe/10956/anise-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-cookies-iii.json b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-iii.json
new file mode 100644
index 000000000..3c11dac71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-iii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, beat the margarine and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until smooth. Combine the flour, salt and baking powder, stir into the creamed mixture. Fold in the chopped walnuts and anise seed. Shape the dough into 4 or 5 rolls that are the same length as the cookie sheets. Place the rolls onto ungreased cookie sheets and flatten slightly.",
+        "Bake for 15 to 20 minutes in the preheated oven, until just starting to brown. Remove from the oven and cool on wire racks. When the rolls are cool enough to handle, transfer them to a cutting board. Using a serrated knife, cut the rolls crosswise into 1 inch slices. Place the slices cut-side down on the cookie sheets and return to the oven for an additional 5 to 10 minutes more, until golden and crispy."
+    ],
+    "ingredients": [
+        "5 eggs",
+        "2 cups white sugar",
+        "2 cups margarine, softened",
+        "1 teaspoon salt",
+        "1 1/2 tablespoons baking powder",
+        "6 cups all-purpose flour",
+        "1 cup finely chopped walnuts",
+        "2 tablespoons anise seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Cookies III",
+    "url": "http://allrecipes.com/recipe/19253/anise-cookies-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-cookies-iv.json b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-iv.json
new file mode 100644
index 000000000..954c9bf66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-iv.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "1 cup white sugar",
+        "6 eggs",
+        "1 1/2 teaspoons anise extract",
+        "4 cups all-purpose flour",
+        "4 teaspoons baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Cookies IV",
+    "url": "http://allrecipes.com/recipe/23345/anise-cookies-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-cookies-springerle.json b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-springerle.json
new file mode 100644
index 000000000..96283660f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-cookies-springerle.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.",
+        "On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.",
+        "The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "4 cups confectioners' sugar",
+        "2 teaspoons lemon zest",
+        "4 1/2 cups cake flour",
+        "1 teaspoon baking powder",
+        "4 drops anise oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Cookies (Springerle)",
+    "url": "http://allrecipes.com/recipe/15234/anise-cookies-springerle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-drops.json b/serverless-fleets/data/input/inferencing/recipes/anise-drops.json
new file mode 100644
index 000000000..df762ae3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-drops.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds.",
+        "Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees F (175 degrees C) for 15 minutes."
+    ],
+    "ingredients": [
+        "3 eggs, beaten",
+        "1 cup white sugar",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon cream of tartar",
+        "1 tablespoon anise seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Drops",
+    "url": "http://allrecipes.com/recipe/11164/anise-drops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-overnight-cookies.json b/serverless-fleets/data/input/inferencing/recipes/anise-overnight-cookies.json
new file mode 100644
index 000000000..590a9be66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-overnight-cookies.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart.  Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.",
+        "Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1 1/8 cups white sugar",
+        "1/4 teaspoon anise oil",
+        "1 3/4 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Overnight Cookies",
+    "url": "http://allrecipes.com/recipe/19285/anise-overnight-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-pizzelles.json b/serverless-fleets/data/input/inferencing/recipes/anise-pizzelles.json
new file mode 100644
index 000000000..c67460c3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-pizzelles.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.",
+        "Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature."
+    ],
+    "ingredients": [
+        "12 eggs",
+        "2 cups white sugar",
+        "2 cups vegetable oil",
+        "1/2 teaspoon anise oil",
+        "1 (1.5 fluid ounce) jigger whiskey",
+        "4 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Pizzelles",
+    "url": "http://allrecipes.com/recipe/39909/anise-pizzelles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-scented-fig-and-date-swirls-105930.json b/serverless-fleets/data/input/inferencing/recipes/anise-scented-fig-and-date-swirls-105930.json
new file mode 100644
index 000000000..1ce2756fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-scented-fig-and-date-swirls-105930.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Pur\u00e9e figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.",
+        "Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.",
+        "Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.",
+        "Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.",
+        "Preheat oven to 350\u00b0F.",
+        "Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool."
+    ],
+    "ingredients": [
+        "1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped",
+        "1 cup packed pitted dates (7 oz), trimmed and coarsely chopped",
+        "1/3 cup water",
+        "1/2 cup plus 2 tablespoons granulated sugar",
+        "1 3/4 cups all-purpose flour",
+        "2 teaspoons anise seeds, ground in an electric coffee/spice grinder",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "4 oz cream cheese at room temperature",
+        "1 teaspoon vanilla",
+        "1 large egg yolk",
+        "1/4 cup granulated raw sugar such as turbinado or Demerara"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Fruit",
+        "Bake",
+        "Date",
+        "Fig",
+        "Edible Gift",
+        "Anise",
+        "Gourmet"
+    ],
+    "title": "Anise-Scented Fig and Date Swirls",
+    "url": "http://www.epicurious.com/recipes/food/views/anise-scented-fig-and-date-swirls-105930"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-scented-fig-and-date-swirls-13262.json b/serverless-fleets/data/input/inferencing/recipes/anise-scented-fig-and-date-swirls-13262.json
new file mode 100644
index 000000000..f544c6c1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-scented-fig-and-date-swirls-13262.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a blender puree figs and dates with water and 2 tablespoons refined sugar. In a bowl whisk together flour, anise, baking powder, baking soda, and salt. In another bowl with an electric mix-er beat together butter, cream cheese, and remaining 1/2 cup refined sugar until light and fluffy. Add vanilla, yolk, and flour mixture and beat until a dough forms. Form dough into a disk. Chill dough, wrapped in wax paper, 1 hour, or until firm enough to handle.",
+        "On a lightly floured sheet of wax paper with a floured rolling pin roll out dough into a 13- by 10-inch rectangle, about 1/3 inch thick. Drop fig mixture by spoonfuls onto dough and gently spread an even layer over dough. Starting with a long side, roll dough jelly-roll fashion into a 13-inch log, using wax paper as a guide. Roll log in raw sugar to coat. Chill log, wrapped in wax paper, 4 hours, or until firm.",
+        "(After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)",
+        "Preheat oven to 350\u00b0 F. and lightly butter 2 baking sheets.",
+        "Cut log into 1/3-inch-thick rounds and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 13 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days."
+    ],
+    "ingredients": [
+        "1 cup firmly packed dried figs (as soft as possible)",
+        "1 cup firmly packed pitted dates",
+        "1/3 cup water",
+        "1/2 cup plus 2 tablespoons granulated refined sugar",
+        "1 3/4 cups all-purpose flour",
+        "1 tablespoon ground anise seeds",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "4 ounces cream cheese",
+        "1 teaspoon vanilla extract",
+        "1 large egg yolk",
+        "1/4 cup granulated raw sugar (turbinado or Demerara)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Blender",
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Date",
+        "Fig",
+        "Chill",
+        "Anise",
+        "Gourmet"
+    ],
+    "title": "Anise-Scented Fig and Date Swirls",
+    "url": "http://www.epicurious.com/recipes/food/views/anise-scented-fig-and-date-swirls-13262"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-seed-borrachio-cookies.json b/serverless-fleets/data/input/inferencing/recipes/anise-seed-borrachio-cookies.json
new file mode 100644
index 000000000..ad585810e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-seed-borrachio-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.",
+        "In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.",
+        "Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.",
+        "Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely."
+    ],
+    "ingredients": [
+        "2 tablespoons anise seed",
+        "3 tablespoons rum",
+        "1 1/4 cups butter",
+        "3/4 cup white sugar",
+        "1 1/2 teaspoons vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1 egg",
+        "1/2 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1 1/2 teaspoons ground cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Seed Borrachio Cookies",
+    "url": "http://allrecipes.com/recipe/72087/anise-seed-borrachio-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-seed-cookies.json b/serverless-fleets/data/input/inferencing/recipes/anise-seed-cookies.json
new file mode 100644
index 000000000..c227017c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-seed-cookies.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large bowl, whip eggs and sugar together for 15 minutes on the high speed of an electric mixer. Gradually stir in the flour, anise oil and anise seeds. Spoon out dough by rounded teaspoonfuls onto well greased cookie sheets. Decorate at this time if desired. Let the cookies stand uncovered for at least 4 hours.",
+        "Preheat the oven to 300 degrees F (150 degrees C). Bake cookies for 12 to 15 minutes, until cookies begin to brown. remove from baking sheets to cool on wire racks."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "3 cups confectioners' sugar",
+        "1 1/2 cups all-purpose flour",
+        "1/2 teaspoon anise oil",
+        "1 teaspoon anise seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Seed Cookies",
+    "url": "http://allrecipes.com/recipe/23745/anise-seed-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-seed-flatbreads-104917.json b/serverless-fleets/data/input/inferencing/recipes/anise-seed-flatbreads-104917.json
new file mode 100644
index 000000000..1af9b84d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-seed-flatbreads-104917.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.",
+        "Preheat oven to 350\u00b0F.",
+        "Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.",
+        "Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.",
+        "Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool."
+    ],
+    "ingredients": [
+        "1 cup old-fashioned or quick-cooking rolled oats",
+        "2 cups all-purpose flour",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "2 teaspoons sugar",
+        "2 1/2 teaspoons fine sea salt",
+        "1 stick (1/2 cup) cold unsalted butter, cut into pieces",
+        "2/3 cup well-shaken buttermilk",
+        "1 large egg, lightly beaten",
+        "4 teaspoons anise seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Bake",
+        "Cocktail Party",
+        "Easter",
+        "Oat",
+        "Spring",
+        "Anise",
+        "Gourmet"
+    ],
+    "title": "Anise Seed Flatbreads",
+    "url": "http://www.epicurious.com/recipes/food/views/anise-seed-flatbreads-104917"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-sesame-cookies-231209.json b/serverless-fleets/data/input/inferencing/recipes/anise-sesame-cookies-231209.json
new file mode 100644
index 000000000..b750476c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-sesame-cookies-231209.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Soak anise seeds in boiling-hot water until most of water is absorbed, about 15 minutes.",
+        "Whisk together flour, baking soda, and salt in a bowl.",
+        "Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in 1 egg and anise seeds with any remaining soaking liquid until combined. Reduce speed to low, then mix in flour mixture until just combined.",
+        "Divide dough into 4 balls and flatten each into a 4-inch disk. Chill disks, wrapped in plastic wrap, until firm, about 3 hours.",
+        "Put oven racks in upper and lower thirds of oven and preheat oven to 350\u00b0F.",
+        "While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) on a well-floured surface with a well-floured rolling pin into a 7-inch round (slightly less than 1/4 inch thick; if dough becomes too soft to roll out, chill on a baking sheet until firm). Cut out as many cookies as possible from dough with cutter and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart. Beat remaining egg in a small bowl with 1 tablespoon water to make an egg wash. Brush each cookie lightly with egg wash, then sprinkle with some of sesame seeds.",
+        "Bake cookies, switching position of sheets halfway through baking, until bottoms are golden, 10 to 12 minutes total, then transfer with a metal spatula to racks to cool completely.",
+        "Gather scraps and chill until firm enough to reroll. Make more cookies with remaining dough, scraps (reroll only once), and sesame seeds, then bake on cooled sheets."
+    ],
+    "ingredients": [
+        "1 tablespoon whole anise seeds",
+        "2 tablespoons boiling-hot water",
+        "2 cups all-purpose flour",
+        "1/8 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 1/2 sticks (3/4 cup) unsalted butter, softened",
+        "2/3 cup sugar",
+        "2 large eggs",
+        "1/4 cup sesame seeds, lightly toasted",
+        "Special equipment: a 2 1/2-inch fluted round cookie cutter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Quick & Easy",
+        "Fall",
+        "Winter",
+        "Edible Gift",
+        "Anise",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Anise Sesame Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/anise-sesame-cookies-231209"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-waffle-cookies.json b/serverless-fleets/data/input/inferencing/recipes/anise-waffle-cookies.json
new file mode 100644
index 000000000..8ad2bc4f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-waffle-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.",
+        "In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.",
+        "Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour, or as needed",
+        "1 tablespoon anise seed",
+        "1/2 teaspoon salt",
+        "1/2 cup shortening",
+        "1/2 cup white sugar",
+        "2 tablespoons white sugar",
+        "3 small eggs",
+        "1 drop anise oil",
+        "1/2 cup confectioners' sugar, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Waffle Cookies",
+    "url": "http://allrecipes.com/recipe/216329/anise-waffle-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anise-walnut-biscotti.json b/serverless-fleets/data/input/inferencing/recipes/anise-walnut-biscotti.json
new file mode 100644
index 000000000..fc66271e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anise-walnut-biscotti.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F ( 190 degrees C ).",
+        "In a large bowl, cream together butter and sugar  Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.",
+        "Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.",
+        "Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more."
+    ],
+    "ingredients": [
+        "1 cup butter, room temperature",
+        "2 1/2 cups white sugar",
+        "2 teaspoons vanilla extract",
+        "8 eggs",
+        "7 teaspoons baking powder",
+        "8 cups all-purpose flour",
+        "2 teaspoons anise extract",
+        "3 teaspoons anise seed",
+        "1 cup chopped walnuts (optional)",
+        "2 egg yolks, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anise Walnut Biscotti",
+    "url": "http://allrecipes.com/recipe/11581/anise-walnut-biscotti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anisette-biscotti.json b/serverless-fleets/data/input/inferencing/recipes/anisette-biscotti.json
new file mode 100644
index 000000000..0f128859a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anisette-biscotti.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.",
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.",
+        "Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.",
+        "Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.",
+        "Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.",
+        "Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "3 eggs",
+        "1 cup chopped walnuts",
+        "1/2 cup vegetable oil",
+        "2 tablespoons anisette liqueur",
+        "2 tablespoons brandy",
+        "1 tablespoon anise seeds",
+        "2 3/4 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anisette Biscotti",
+    "url": "http://allrecipes.com/recipe/245820/anisette-biscotti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anisette-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/anisette-cookies-i.json
new file mode 100644
index 000000000..34f1e9a67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anisette-cookies-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, beat eggs. Blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.",
+        "Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled.",
+        "Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet.",
+        "Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing."
+    ],
+    "ingredients": [
+        "7 eggs",
+        "2 cups white sugar",
+        "1/2 cup vegetable oil",
+        "3/4 cup orange juice",
+        "1 teaspoon almond extract",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon lemon extract",
+        "1 teaspoon anise extract",
+        "5 teaspoons baking powder",
+        "7 cups sifted all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anisette Cookies I",
+    "url": "http://allrecipes.com/recipe/11199/anisette-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anisette-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/anisette-cookies-ii.json
new file mode 100644
index 000000000..0779e1acc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anisette-cookies-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.",
+        "In a medium bowl, beat together the eggs, sugar, milk, oil and anise extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.",
+        "Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "3/4 cup white sugar",
+        "1/2 cup milk",
+        "1/2 cup vegetable oil",
+        "1 tablespoon anise extract",
+        "4 cups all-purpose flour",
+        "1/4 cup baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anisette Cookies II",
+    "url": "http://allrecipes.com/recipe/18190/anisette-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anisette-toast.json b/serverless-fleets/data/input/inferencing/recipes/anisette-toast.json
new file mode 100644
index 000000000..f85037ece
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anisette-toast.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.",
+        "Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.",
+        "Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1/4 cup softened butter",
+        "1 cup white sugar",
+        "3 eggs",
+        "4 teaspoons anise extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anisette Toast",
+    "url": "http://allrecipes.com/recipe/215829/anisette-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anitas-cozy-apple-fig-compote.json b/serverless-fleets/data/input/inferencing/recipes/anitas-cozy-apple-fig-compote.json
new file mode 100644
index 000000000..b5eb7eeeb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anitas-cozy-apple-fig-compote.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold."
+    ],
+    "ingredients": [
+        "2 Red Delicious apples - peeled, cored and diced",
+        "14 ounces dried figs",
+        "1 (2 inch) stick cinnamon",
+        "1 tablespoon lemon juice",
+        "1 1/2 cups apple cider"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anita's Cozy Apple Fig Compote",
+    "url": "http://allrecipes.com/recipe/216531/anitas-cozy-apple-fig-compote/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anko-sweet-red-bean-paste.json b/serverless-fleets/data/input/inferencing/recipes/anko-sweet-red-bean-paste.json
new file mode 100644
index 000000000..1a33b7361
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anko-sweet-red-bean-paste.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.",
+        "Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.",
+        "Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator."
+    ],
+    "ingredients": [
+        "1 cup dried red beans",
+        "4 cups water, divided, or as needed",
+        "1 1/2 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anko (Sweet Red Bean Paste)",
+    "url": "http://allrecipes.com/recipe/238507/anko-sweet-red-bean-paste/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ann-pachetts-spicy-seafood-chowder-230800.json b/serverless-fleets/data/input/inferencing/recipes/ann-pachetts-spicy-seafood-chowder-230800.json
new file mode 100644
index 000000000..9faafb15f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ann-pachetts-spicy-seafood-chowder-230800.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; saut\u00e9 until tender, about 5 minutes. Add garlic; saut\u00e9 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; saut\u00e9 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)",
+        "Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.",
+        "Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped celery",
+        "1/2 cup chopped green bell pepper",
+        "3 large garlic cloves, minced",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon dried thyme",
+        "1/2 teaspoon dried oregano",
+        "1/4 teaspoon dried crushed red pepper",
+        "2 1/2 cups bottled clam juice",
+        "2 8-ounce cans tomato sauce",
+        "1/4 cup orzo",
+        "1/2 pound large shrimp, peeled, deveined",
+        "1/2 pound bay scallops, side muscles removed",
+        "2 6-ounce cans chopped clams",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Pasta",
+        "Shellfish",
+        "Tomato",
+        "Saut\u00e9",
+        "Clam",
+        "Scallop",
+        "Shrimp",
+        "Bell Pepper",
+        "Simmer"
+    ],
+    "title": "Ann Pachett's Spicy Seafood Chowder",
+    "url": "http://www.epicurious.com/recipes/food/views/ann-pachetts-spicy-seafood-chowder-230800"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annabels-pasta-salad-101557.json b/serverless-fleets/data/input/inferencing/recipes/annabels-pasta-salad-101557.json
new file mode 100644
index 000000000..b85ab2378
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annabels-pasta-salad-101557.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Bring a pot of lightly salted water to a boil, add the pasta, and cook until tender, about 10 minutes, or according to package instructions.",
+        "Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes. Add the corn to the steamer and cook for 3-4 minutes, or until tender.",
+        "Combine all the ingredients for the dressing in a blender or food processor, adding only a little salt and pepper, and process until smooth. Combine the cooked pasta with the vegetables and cherry tomatoes and toss with some of the dressing.",
+        "Variation: Add 2 Tbsp (30 g) diced cucumber, 1/2 cup (75 g) diced cold chicken or tuna to this salad, and vary the vegetables, according to taste."
+    ],
+    "ingredients": [
+        "5 oz (150 g) pasta bows (farfalle)",
+        "2 oz (60 g) green beans",
+        "1/2 cup (60 g) sliced carrots",
+        "1/2 cup (100 g) frozen corn",
+        "4 cherry tomatoes, quartered",
+        "2 Tbsp (30 g) grated onion",
+        "4 Tbsp vegetable oil",
+        "1 Tbsp white wine vinegar",
+        "2 Tbsp water",
+        "1/2 tsp chopped fresh ginger",
+        "1 Tbsp chopped celery",
+        "1 Tbsp soy sauce",
+        "1 1/2 tsp tomato paste",
+        "1 tsp superfine sugar",
+        "salt and pepper, to taste",
+        "pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Tomato",
+        "Side",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Corn",
+        "Green Bean",
+        "Carrot",
+        "Spring",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Annabel's Pasta Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/annabels-pasta-salad-101557"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annam-kobbari-parvanam-rice-and-coco.json b/serverless-fleets/data/input/inferencing/recipes/annam-kobbari-parvanam-rice-and-coco.json
new file mode 100644
index 000000000..ba1d04b94
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annam-kobbari-parvanam-rice-and-coco.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.",
+        "Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.",
+        "Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk."
+    ],
+    "ingredients": [
+        "1/3 cup rice",
+        "3 cups milk",
+        "1/2 cup fresh grated coconut",
+        "1/2 cup white sugar",
+        "1/4 cup jaggery (palm sugar)",
+        "1/2 teaspoon ground cardamom",
+        "1 tablespoon ghee",
+        "2 tablespoons cashews",
+        "2 tablespoons raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annam-Kobbari Parvanam (Rice and Coconut Kheer)",
+    "url": "http://allrecipes.com/recipe/212393/annam-kobbari-parvanam-rice-and-coco/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annas-amazing-easy-pleasy-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/annas-amazing-easy-pleasy-meatballs.json
new file mode 100644
index 000000000..73c756b79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annas-amazing-easy-pleasy-meatballs.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.  Stir in the meatballs.  Cook on high heat for 3-4 hours.",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta."
+    ],
+    "ingredients": [
+        "2 (10.75 ounce) cans condensed cream of celery soup",
+        "2 (10.5 ounce) cans condensed French onion soup",
+        "1 (16 ounce) container sour cream",
+        "6 pounds frozen Italian-style meatballs",
+        "2 (16 ounce) packages uncooked egg noodles",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles",
+    "url": "http://allrecipes.com/recipe/88341/annas-amazing-easy-pleasy-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annas-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/annas-chocolate-chip-cookies.json
new file mode 100644
index 000000000..2a0f2d063
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annas-chocolate-chip-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 cup white sugar",
+        "1 cup packed brown sugar",
+        "1 teaspoon vanilla extract",
+        "2 eggs",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anna's Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/10909/annas-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annas-custard-pie.json b/serverless-fleets/data/input/inferencing/recipes/annas-custard-pie.json
new file mode 100644
index 000000000..196463ce5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annas-custard-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs.",
+        "Pour into pie shell, sprinkle with nutmeg and bake at 400 degrees F (200 degrees C) for 15 minutes or until set."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "1 tablespoon all-purpose flour",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "4 eggs, beaten",
+        "1 (9 inch) unbaked pie crust",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anna's Custard Pie",
+    "url": "http://allrecipes.com/recipe/16065/annas-custard-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annas-easter-ham-pie.json b/serverless-fleets/data/input/inferencing/recipes/annas-easter-ham-pie.json
new file mode 100644
index 000000000..b138ccc44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annas-easter-ham-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a deep-dish pie plate with 1 pie crust.",
+        "Beat ricotta cheese, eggs, Parmesan cheese, milk, wine, and mustard together in a large bowl until smooth. Stir basket cheese, roasted ham, and Italian-style ham into the ricotta mixture; season with salt and pepper. Pour the mixture into the crust.",
+        "Cut remaining pie crust into 3/4-inch strips and arrange to make a lattice over the top of the pie. Crimp and flute edges.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Leave pie out to cool to room temperature before refrigerating to chill completely."
+    ],
+    "ingredients": [
+        "2 prepared pie crusts",
+        "1 pound ricotta cheese",
+        "4 eggs, beaten",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 cup milk",
+        "1/4 cup white wine",
+        "2 tablespoons prepared mustard",
+        "1 (8 ounce) package fresh basket cheese, chopped",
+        "1 pound roasted ham, chopped",
+        "1/2 pound Italian-style ham, chopped",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anna's Easter Ham Pie",
+    "url": "http://allrecipes.com/recipe/237164/annas-easter-ham-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annas-german-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/annas-german-dumplings.json
new file mode 100644
index 000000000..01ac0dd2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annas-german-dumplings.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the milk and salt in a saucepan, and set over medium heat. In a small bowl, mix together 1 1/2 tablespoons of  flour and water. When the milk begins to bubble, stir in the flour mixture, and cook stirring  constantly until thickened, 2 or 3 minutes. Let cool until set. You can put the mixture in the refrigerator to speed the process.",
+        "Fold the eggs into the chilled dough. Add 1 cup of flour and mix thoroughly (dough will be lumpy). Drop into simmering soups by the teaspoonful. Simmer covered for 10 minutes, remove lid, and simmer 10 minutes more."
+    ],
+    "ingredients": [
+        "3/4 cup milk",
+        "1/2 teaspoon salt",
+        "1 1/2 tablespoons all-purpose flour",
+        "1/2 cup cold water",
+        "1 cup all-purpose flour",
+        "3 eggs, beaten",
+        "1 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anna's German Dumplings",
+    "url": "http://allrecipes.com/recipe/43321/annas-german-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annas-linguica-and-potato-stew.json b/serverless-fleets/data/input/inferencing/recipes/annas-linguica-and-potato-stew.json
new file mode 100644
index 000000000..b3283c242
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annas-linguica-and-potato-stew.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a skillet over medium-high heat, cook the bacon until crisp and evenly brown. Drain, reserving juices, and break into bite-size pieces. Place the pieces in a slow cooker. Cook the onion and garlic in the reserved bacon juices over medium heat until tender. Drain, and place in the slow cooker. Quickly brown the linguica sausage in the skillet over medium-high heat, and place in the slow cooker.",
+        "Add the potatoes, zucchini, tomato sauce, and red wine to the slow cooker, and season with parsley, basil, salt, and pepper. Stir to evenly distribute ingredients. Cover, and cook 2 1/2 hours on High, stirring occasionally, until the potatoes are tender."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "1 large onion, sliced",
+        "2 cloves garlic, chopped",
+        "1 pound linguica sausage, sliced",
+        "3 pounds potatoes, cubed",
+        "4 small zucchini, sliced",
+        "2 (8 ounce) cans tomato sauce",
+        "1/2 cup red wine",
+        "1/4 cup chopped fresh parsley",
+        "1 tablespoon dried basil",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anna's Linguica and Potato Stew",
+    "url": "http://allrecipes.com/recipe/59441/annas-linguica-and-potato-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annas-scrambled-tofu.json b/serverless-fleets/data/input/inferencing/recipes/annas-scrambled-tofu.json
new file mode 100644
index 000000000..2fe24e58c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annas-scrambled-tofu.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat olive oil in a cast iron skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add tofu, olives, and garlic. Cover skillet and cook, stirring occasionally, until tofu is lightly browned, about 8 minutes. Add nutritional yeast and tamari; stir until coated and nutritional yeast is dissolved, 1 to 2 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil, or as needed",
+        "1 onion, chopped",
+        "1 (12 ounce) package extra-firm tofu, drained and cubed",
+        "1/2 (15 ounce) can black olives, drained and halved",
+        "3 cloves garlic, minced",
+        "3 tablespoons nutritional yeast",
+        "1 tablespoon tamari (dark soy sauce)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anna's Scrambled Tofu",
+    "url": "http://allrecipes.com/recipe/228012/annas-scrambled-tofu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anne-whitemans-birthday-kugel-350156.json b/serverless-fleets/data/input/inferencing/recipes/anne-whitemans-birthday-kugel-350156.json
new file mode 100644
index 000000000..5284dea4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anne-whitemans-birthday-kugel-350156.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "To make the kugel, in the bowl of a food processor fitted with the metal blade, whirl together the eggs. Add the cottage cheese, sour cream, and sugar. Process until smooth. Pour into a large bowl and stir in the milk, raisins, melted butter, vanilla, and orange and lemon zests.",
+        "In a large pot, bring at least 5 quarts of water to a boil over high heat, salt, and cook the noodles until just before they are fully cooked, about 5 minutes, but check package directions for exact timing. Drain and stir the noodles into the egg-cheese mixture, then refrigerate, tightly covered, overnight. (I think this step of preparing ahead was mainly for convenience. I have baked the pudding immediately, and it turns out lighter; the noodles don't absorb as much of the custard.",
+        "Lightly butter a 9- by 13-inch baking dish. Preheat the oven to 350\u00b0 F.",
+        "To make the topping, toss together the corn flakes, melted butter, and cinnamon in a small bowl. To bake the kugel, pour the noodle mixture into the baking dish and sprinkle evenly with the topping. Bake for 35 to 40 minutes, until lightly browned. Let stand at least 10 minutes before serving."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1 1/2 cups 4-percent-fat cottage cheese (small or large curd, or California-style)",
+        "1 cup plus 2 tablespoons sour cream",
+        "3/4 cup sugar",
+        "2 1/4 cups whole milk",
+        "3/4 cup raisins",
+        "6 tablespoons butter, melted",
+        "2 1/4 teaspoons vanilla extract",
+        "1 teaspoon grated orange zest",
+        "1 teaspoon grated lemon zest",
+        "1 tablespoon salt",
+        "18 ounces wide, preferably flat egg noodles",
+        "1 cup coarsely crushed corn flakes",
+        "2 tablespoons butter, melted",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Birthday",
+        "Kosher",
+        "Shavuot",
+        "Noodle",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Anne Whiteman's Birthday Kugel",
+    "url": "http://www.epicurious.com/recipes/food/views/anne-whitemans-birthday-kugel-350156"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annemaries-lemon-bars.json b/serverless-fleets/data/input/inferencing/recipes/annemaries-lemon-bars.json
new file mode 100644
index 000000000..e40822e6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annemaries-lemon-bars.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "To make crust:  Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly.  Press into an 8 inch square pan and bake for 20 minutes.  Crust will look white.  Do not brown!",
+        "Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed.  Pour over pre-baked crust.",
+        "Return to oven and bake an additional 20 minutes.  Remove from oven and sprinkle with powdered sugar.  Let bars cool before cutting."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 1/3 cups all-purpose flour",
+        "1/4 cup white sugar",
+        "2 eggs",
+        "3/4 cup white sugar",
+        "2 tablespoons all-purpose flour",
+        "1/4 teaspoon baking powder",
+        "3 1/2 tablespoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annemarie's Lemon Bars",
+    "url": "http://allrecipes.com/recipe/9873/annemaries-lemon-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annes-calabacitas.json b/serverless-fleets/data/input/inferencing/recipes/annes-calabacitas.json
new file mode 100644
index 000000000..3e942cb97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annes-calabacitas.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash; cook and stir until softened, 5 to 10 minutes.",
+        "Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 yellow bell pepper, chopped",
+        "1 (8 ounce) can chopped green chiles (such as Ortega\u00ae)",
+        "1 zucchini, diced",
+        "1 yellow squash, diced",
+        "1 patty pan squash, diced",
+        "1 1/2 cups white corn",
+        "1 large tomato, chopped and drained (optional)",
+        "salt and ground black pepper to taste",
+        "1 pinch dried oregano",
+        "1 (15 ounce) can pinto beans, rinsed and drained (optional)",
+        "1 cup chopped spinach (optional)",
+        "1 cup minced fresh cilantro",
+        "1 cup grated Cheddar cheese",
+        "2/3 cup crumbled cotija cheese",
+        "1/2 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anne's Calabacitas",
+    "url": "http://allrecipes.com/recipe/244469/annes-calabacitas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annes-fabulous-grilled-salmon.json b/serverless-fleets/data/input/inferencing/recipes/annes-fabulous-grilled-salmon.json
new file mode 100644
index 000000000..4801964ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annes-fabulous-grilled-salmon.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.",
+        "Preheat a grill for medium-low  heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 tablespoon soy sauce",
+        "1 teaspoon Worcestershire sauce",
+        "1 lemon, juiced",
+        "1/2 teaspoon grated fresh ginger root",
+        "2 tablespoons honey",
+        "1/3 cup chopped fresh basil leaves",
+        "1 tablespoon finely chopped shallots",
+        "1 (3 pound) salmon fillet, with skin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anne's Fabulous Grilled Salmon",
+    "url": "http://allrecipes.com/recipe/116006/annes-fabulous-grilled-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annes-goat-cheese-gratin-104224.json b/serverless-fleets/data/input/inferencing/recipes/annes-goat-cheese-gratin-104224.json
new file mode 100644
index 000000000..5c6e7a888
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annes-goat-cheese-gratin-104224.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "1. Preheat the broiler.",
+        "2. Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.",
+        "3. Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.",
+        "Think of what you'd normally serve with pizza; a pleasant, vigorous red such as a young French Corbi\u00e8res from the Roussilon, a dry Italian red such as a Barbera d'Alba, an Australian Shiraz, or a California Zinfandel."
+    ],
+    "ingredients": [
+        "Equipment: Six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish",
+        "About 10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheep\u2019s milk cheese, cubed",
+        "2 teaspoons minced fresh hyssop leaves",
+        "2 teaspoons fresh rosemary leaves",
+        "2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed",
+        "1 1/2 to 2 cups (33 to 50 cl) homemade Tomato Sauce, at room temperature",
+        "About 24 best-quality black olives (such as French Nyons), pitted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Herb",
+        "Broil",
+        "Fall"
+    ],
+    "title": "Anne's Goat Cheese Gratin",
+    "url": "http://www.epicurious.com/recipes/food/views/annes-goat-cheese-gratin-104224"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annes-homemade-chorizo.json b/serverless-fleets/data/input/inferencing/recipes/annes-homemade-chorizo.json
new file mode 100644
index 000000000..2db9dd6f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annes-homemade-chorizo.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days. Take out daily, and mix thoroughly.",
+        "If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer."
+    ],
+    "ingredients": [
+        "2 pounds ground beef",
+        "1 pound ground pork",
+        "3/4 cup chili powder",
+        "3/4 teaspoon dried oregano",
+        "3 cloves garlic, minced",
+        "2 teaspoons salt",
+        "3/4 cup dry red wine",
+        "1/4 cup white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anne's Homemade Chorizo",
+    "url": "http://allrecipes.com/recipe/82985/annes-homemade-chorizo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annes-hot-ham-and-swiss-dip.json b/serverless-fleets/data/input/inferencing/recipes/annes-hot-ham-and-swiss-dip.json
new file mode 100644
index 000000000..c74b21615
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annes-hot-ham-and-swiss-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1704&h=892&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2034181.jpg",
+    "ingredients": [
+        "1 pound thinly sliced deli ham, sliced into thin strips",
+        "1 (8 ounce) package cream cheese, cut into cubes",
+        "1 (10.75 ounce) can condensed cream of mushroom soup, undiluted",
+        "1 (10.75 ounce) can condensed cream of celery soup, undiluted",
+        "2 cups shredded Swiss cheese",
+        "2 (1 pound) loaves cocktail rye bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anne's Hot Ham and Swiss Dip",
+    "url": "http://allrecipes.com/recipe/80438/annes-hot-ham-and-swiss-dip/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/annes-low-sugar-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/annes-low-sugar-chocolate-cake.json
new file mode 100644
index 000000000..edfc742de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annes-low-sugar-chocolate-cake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.  Stir the boiling water into the cocoa powder, and set aside to cool.  In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.",
+        "In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy.  Beat in the vanilla, the cold water, and the cooled cocoa mixture.",
+        "In a large glass or metal mixing bowl, beat egg whites until foamy.  Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form.  Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.",
+        "Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup unsweetened cocoa powder",
+        "1/2 cup boiling water",
+        "2 1/2 cups cake flour",
+        "1 teaspoon baking soda",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "3/4 cup margarine",
+        "1/2 cup granular sucrolose sweetener",
+        "2 teaspoons vanilla extract",
+        "1 cup cold water",
+        "3 egg whites",
+        "1/2 teaspoon cream of tartar",
+        "1/3 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anne's Low-Sugar Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/21164/annes-low-sugar-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annes-potato-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/annes-potato-pancakes.json
new file mode 100644
index 000000000..c63b35442
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annes-potato-pancakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.",
+        "Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture."
+    ],
+    "ingredients": [
+        "8 medium red potatoes, with peel, shredded",
+        "1 large sweet onion, minced",
+        "3 eggs, lightly beaten",
+        "3 tablespoons all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1 tablespoon dried rosemary",
+        "1 tablespoon salt",
+        "2 teaspoons ground black pepper",
+        "1 1/2 teaspoons lime juice",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anne's Potato Pancakes",
+    "url": "http://allrecipes.com/recipe/85431/annes-potato-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annettes-great-ham-glaze.json b/serverless-fleets/data/input/inferencing/recipes/annettes-great-ham-glaze.json
new file mode 100644
index 000000000..5f050c8a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annettes-great-ham-glaze.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat.  Bring to a boil, and reduce heat to low.  Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 cup packed brown sugar",
+        "8 tablespoons butter",
+        "1/2 cup gold rum (such as Bacardi Gold\u00ae)",
+        "1/4 cup dark molasses",
+        "3 tablespoons spicy mustard",
+        "1 tablespoon cider vinegar",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annette's Great Ham Glaze",
+    "url": "http://allrecipes.com/recipe/181411/annettes-great-ham-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annex-theater-champagne-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/annex-theater-champagne-cocktail.json
new file mode 100644
index 000000000..6183aea70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annex-theater-champagne-cocktail.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir."
+    ],
+    "ingredients": [
+        "1 sugar cube",
+        "1 dash bitters (such as Angostura\u00ae)",
+        "5 fluid ounces Champagne"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annex Theater Champagne Cocktail",
+    "url": "http://allrecipes.com/recipe/145917/annex-theater-champagne-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anniebells-peach-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/anniebells-peach-cobbler.json
new file mode 100644
index 000000000..547eb41dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anniebells-peach-cobbler.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with 1 of the prepared pie pastries.",
+        "Whisk brown sugar, 1 cup white sugar, 1 tablespoon cinnamon, ginger, and nutmeg together in a bowl. Stir reserved peach liquid, water, and melted butter into sugar mixture until sugar dissolves into liquid. Stir in peaches.",
+        "Spoon peach mixture into prepared pie plate and place remaining pie pastry over the top; pinch and crimp edges together. Dot with butter pieces, remaining sugar, and remaining cinnamon.",
+        "Bake in the preheated oven until crust is light brown, about 45 minutes."
+    ],
+    "ingredients": [
+        "2 prepared pie pastries (such as Pillsbury\u00ae)",
+        "2 cups brown sugar",
+        "1 cup white sugar",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon ginger",
+        "1 pinch ground nutmeg, or to taste",
+        "2 (15 ounce) cans peach slices, drained, liquid reserved",
+        "1/3 cup water",
+        "1/4 cup salted butter, melted",
+        "1/4 cup salted butter, cut into small pieces",
+        "1 teaspoon white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "AnnieBell's Peach Cobbler",
+    "url": "http://allrecipes.com/recipe/240467/anniebells-peach-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annies-apple-butter-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/annies-apple-butter-barbeque-sauce.json
new file mode 100644
index 000000000..dd15e5781
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annies-apple-butter-barbeque-sauce.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat the barbeque sauce, both steak sauces, apple butter, onion, jalapeno pepper (if desired), garlic, Worcestershire sauce, liquid smoke, grill seasoning, allspice, cloves, salt, and black pepper in a saucepan over medium heat. Cook and stir until mixture is warmed through, then reduce heat to low and cook until onions are translucent, about 4 to 5 minutes more.",
+        "Reserve 2/3 to 1 cup of the sauce to use for dipping, while the remaining sauce can be used to baste while grilling."
+    ],
+    "ingredients": [
+        "1 (18 ounce) bottle mesquite-flavored barbeque sauce",
+        "1/4 cup steak sauce (such as A1\u00ae), or to taste",
+        "1/4 cup other favorite steak sauce",
+        "2/3 cup apple butter",
+        "1 large onion, chopped",
+        "1 jalapeno pepper, minced (optional)",
+        "4 cloves garlic, minced",
+        "2 tablespoons Worcestershire sauce, or to taste",
+        "1 tablespoon liquid smoke flavoring, or to taste",
+        "1 tablespoon grill seasoning",
+        "1 teaspoon ground allspice",
+        "1/2 teaspoon ground cloves, or to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annie's Apple Butter Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/219006/annies-apple-butter-barbeque-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annies-fruit-salsa-and-cinnamon-chip.json b/serverless-fleets/data/input/inferencing/recipes/annies-fruit-salsa-and-cinnamon-chip.json
new file mode 100644
index 000000000..35015ee16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annies-fruit-salsa-and-cinnamon-chip.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.",
+        "Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture."
+    ],
+    "ingredients": [
+        "2 kiwis, peeled and diced",
+        "2 Golden Delicious apples - peeled, cored and diced",
+        "8 ounces raspberries",
+        "1 pound strawberries",
+        "2 tablespoons white sugar",
+        "1 tablespoon brown sugar",
+        "3 tablespoons fruit preserves, any flavor",
+        "10 (10 inch) flour tortillas",
+        "butter flavored cooking spray",
+        "2 tablespoons cinnamon sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annie's Fruit Salsa and Cinnamon Chips",
+    "url": "http://allrecipes.com/recipe/26692/annies-fruit-salsa-and-cinnamon-chip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annies-lobster-bisque.json b/serverless-fleets/data/input/inferencing/recipes/annies-lobster-bisque.json
new file mode 100644
index 000000000..615f3af4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annies-lobster-bisque.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.",
+        "Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 white onion, chopped",
+        "1/2 cup dry white wine",
+        "1/2 cup cooking sherry",
+        "5 tablespoons all-purpose flour",
+        "1/2 (6 ounce) can tomato paste",
+        "1 1/2 cups chicken broth",
+        "5 cups milk",
+        "1/4 teaspoon cayenne pepper, or to taste",
+        "1/8 teaspoon ground black pepper",
+        "1/2 teaspoon seafood seasoning (such as Old Bay\u00ae)",
+        "2 tablespoons Worcestershire sauce",
+        "1 green onion, finely chopped",
+        "1 1/2 cups cooked lobster claw, cut into bite-sized pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annie's Lobster Bisque",
+    "url": "http://allrecipes.com/recipe/215828/annies-lobster-bisque/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annies-strawberry-dessert.json b/serverless-fleets/data/input/inferencing/recipes/annies-strawberry-dessert.json
new file mode 100644
index 000000000..42e8a6cc4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annies-strawberry-dessert.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.",
+        "Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.",
+        "In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.",
+        "Top with strawberries and drizzle with glaze to serve."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 1/2 cups all-purpose flour",
+        "1 cup chopped pecans",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 1/2 cups confectioners' sugar",
+        "1 (12 ounce) container frozen whipped topping, thawed",
+        "1 1/2 quarts fresh strawberries, halved",
+        "1 (8 ounce) jar ready-to-use strawberry glaze"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annie's Strawberry Dessert",
+    "url": "http://allrecipes.com/recipe/84781/annies-strawberry-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annies-turkey-brine.json b/serverless-fleets/data/input/inferencing/recipes/annies-turkey-brine.json
new file mode 100644
index 000000000..f2647286a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annies-turkey-brine.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir water, apple cider, brown sugar, orange slices, salt, celery, rosemary, garlic, bay leaves, and thyme together in a stock pot; bring to a boil and cook 5 minutes. Cool brine completely before using to brine turkey."
+    ],
+    "ingredients": [
+        "1 1/2 gallons water",
+        "1 quart apple cider",
+        "2 cups brown sugar",
+        "2 oranges, sliced",
+        "1 1/2 cups salt",
+        "3/4 cup celery leaves and diced celery stalk from the inside of a bunch",
+        "3 tablespoons dried rosemary",
+        "6 cloves garlic, minced",
+        "6 bay leaves",
+        "1 tablespoon dried thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annie's Turkey Brine",
+    "url": "http://allrecipes.com/recipe/234091/annies-turkey-brine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annies-turkey-salad.json b/serverless-fleets/data/input/inferencing/recipes/annies-turkey-salad.json
new file mode 100644
index 000000000..df915658a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annies-turkey-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.",
+        "In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "6 cups cooked turkey meat",
+        "1 (16 ounce) jar sweet pickles, chopped",
+        "1 1/2 (10 ounce) jars mustard-mayonnaise blend",
+        "3/4 cup mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annie's Turkey Salad",
+    "url": "http://allrecipes.com/recipe/21225/annies-turkey-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/annies-white-chocolate-kahlua-cre.json b/serverless-fleets/data/input/inferencing/recipes/annies-white-chocolate-kahlua-cre.json
new file mode 100644
index 000000000..838497d2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/annies-white-chocolate-kahlua-cre.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Whisk egg yolks and 1/3 cup white sugar together in a bowl until smooth.",
+        "Bring 1 3/4 cup plus 2 tablespoons heavy cream to a simmer in a saucepan over medium-high heat, about 5 minutes. Add white chocolate. Remove from heat and whisk until chocolate is melted.",
+        "Spoon 2 tablespoons of cream mixture into egg yolks, whisking constantly to prevent eggs from scrambling. Pour remaining cream mixture over egg yolks, whisking until custard is thick and smooth. Stir in vanilla extract and coffee liqueur.",
+        "Pour custard into four 6-ounce ramekins. Arrange ramekins in a 9x13-inch baking pan. Pour in enough warm water to come 1 1/2 inches up the sides of the ramekins.",
+        "Bake in the preheated oven until custard is set, about 45 minutes. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, about 2 hours.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Arrange ramekins on a baking sheet. Sprinkle 1 teaspoon white sugar over each custard.",
+        "Broil in the preheated oven until sugar is melted and crispy, about 2 minutes. Chill before serving, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "5 egg yolks, at room temperature",
+        "1/3 cup white sugar",
+        "1 3/4 cups heavy whipping cream",
+        "2 tablespoons heavy whipping cream",
+        "4 ounces white chocolate, broken into small pieces",
+        "1/2 teaspoon pure vanilla extract",
+        "1/4 cup coffee-flavored liqueur (such as Kahlua\u00ae)",
+        "Topping:",
+        "4 teaspoons white sugar, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Annie's White Chocolate-Kahlua\u00ae Creme Brulee",
+    "url": "http://allrecipes.com/recipe/246081/annies-white-chocolate-kahlua-cre/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anniversary-cake.json b/serverless-fleets/data/input/inferencing/recipes/anniversary-cake.json
new file mode 100644
index 000000000..ca9e3bc33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anniversary-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).  Line the bottom of two 9 inch round pans, two 9 inch square pans, or one 10 x 16 inch pan.",
+        "Combine sifted flour, baking powder, and salt; sift together three times.",
+        "Beat egg whites until foamy.  Add 1/2 cup of the sugar gradually, and continue beating only until meringue will hold up in soft peaks.",
+        "Cream shortening.  Add remaining 1-1/4 cups sugar gradually, and cream together until light and fluffy.  Add flour alternately with milk, a small amount at a time; beat after each addition until smooth.  Stir in vanilla.  Add meringue, and beat thoroughly into batter.  Spoon the batter into the prepared pan or pans.",
+        "Bake cake in 9 inch round pans or 10 x 16 inch pan for about 30 minutes. The baking time for the square pans is 25 minutes.  Cool.  Spread Lemon Orange Filling between layers, and Snowy Boiled Icing over top and sides of cake.  Decorate plate with small flowers."
+    ],
+    "ingredients": [
+        "2 2/3 cups sifted cake flour",
+        "3 teaspoons baking powder",
+        "1 teaspoon salt",
+        "5 egg whites",
+        "1 3/4 cups white sugar",
+        "2/3 cup shortening",
+        "2 cups milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anniversary Cake",
+    "url": "http://allrecipes.com/recipe/7581/anniversary-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anniversary-chicken-i.json b/serverless-fleets/data/input/inferencing/recipes/anniversary-chicken-i.json
new file mode 100644
index 000000000..b57366675
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anniversary-chicken-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.",
+        "Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.",
+        "Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "6 skinless, boneless chicken breast halves",
+        "1/2 cup teriyaki basting sauce",
+        "1/2 cup Ranch-style salad dressing",
+        "1 cup shredded Cheddar cheese",
+        "3 green onions, chopped",
+        "1/2 (3 ounce) can bacon bits",
+        "1 tablespoon chopped fresh parsley, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anniversary Chicken I",
+    "url": "http://allrecipes.com/recipe/9038/anniversary-chicken-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anniversary-chicken-ii.json b/serverless-fleets/data/input/inferencing/recipes/anniversary-chicken-ii.json
new file mode 100644
index 000000000..838a820f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anniversary-chicken-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.",
+        "In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.",
+        "Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear."
+    ],
+    "ingredients": [
+        "1 pound thick cut bacon",
+        "1 onion, chopped",
+        "1 tablespoon olive oil",
+        "6 skinless, boneless chicken breast halves",
+        "1/2 cup stir-fry sauce",
+        "1 cup Ranch-style salad dressing",
+        "1 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anniversary Chicken II",
+    "url": "http://allrecipes.com/recipe/17559/anniversary-chicken-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anniversary-punch-236175.json b/serverless-fleets/data/input/inferencing/recipes/anniversary-punch-236175.json
new file mode 100644
index 000000000..a5b5c177e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anniversary-punch-236175.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine strawberries, lime peel , and lime juice in saucepan. Simmer together 10 minutes; put through food mill or sieve. Cool. Pour fruit mixture over block of ice in punch bowl. Add wines just before serving. Garnish with whole strawberries or lime slices, if desired."
+    ],
+    "ingredients": [
+        "1 package (15-ounce) frozen strawberries in sugar, thawed",
+        "2 teaspoons grated lime peel",
+        "Juice of 1 lime",
+        "1 (750-ml) bottle Pinot Noir",
+        "1 (750-ml) bottle Sauternes",
+        "1 (750-ml) bottle dry Champagne"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Champagne",
+        "Fruit Juice",
+        "Punch",
+        "Alcoholic",
+        "Cocktail Party",
+        "Strawberry",
+        "Lime",
+        "Red Wine",
+        "White Wine",
+        "Anniversary",
+        "Drink"
+    ],
+    "title": "Anniversary Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/anniversary-punch-236175"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anns-berry-green-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/anns-berry-green-smoothie.json
new file mode 100644
index 000000000..91f41dd0f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anns-berry-green-smoothie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place strawberries in a bowl; add warm water.",
+        "Blend milk and spinach together in a blender until smooth. Add blueberries, banana, and honey and blend until smooth. Add strawberries-water mixture and lemon juice and blend until smooth."
+    ],
+    "ingredients": [
+        "2 cups frozen strawberries",
+        "1 1/2 cups warm water",
+        "2 cups milk",
+        "1 1/2 cups fresh spinach, or to taste",
+        "1 cup frozen blueberries",
+        "1 frozen chopped banana",
+        "1 tablespoon honey",
+        "1/2 lemon, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ann's Berry Green Smoothie",
+    "url": "http://allrecipes.com/recipe/244216/anns-berry-green-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anns-chocolate-chip-carrot-cake-pump.json b/serverless-fleets/data/input/inferencing/recipes/anns-chocolate-chip-carrot-cake-pump.json
new file mode 100644
index 000000000..d2a768ed8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anns-chocolate-chip-carrot-cake-pump.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).",
+        "Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.",
+        "Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.",
+        "Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.",
+        "Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.",
+        "Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.",
+        "Frost cupcakes with the cream cheese frosting; decorate with black decorating gel."
+    ],
+    "ingredients": [
+        "Cupcakes:",
+        "2 cups cake flour",
+        "2 teaspoons ground cinnamon",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "2 cups white sugar",
+        "1 1/2 cups vegetable oil",
+        "4 eggs",
+        "2 cups grated carrots",
+        "1 (8 ounce) can crushed pineapple, drained",
+        "1 tablespoon cake flour",
+        "1/2 cup chopped walnuts",
+        "1/2 cup semisweet chocolate chips",
+        "Frosting:",
+        "1/2 cup butter",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 tablespoon vanilla extract",
+        "2 cups confectioners' sugar, or more as needed",
+        "1 tablespoon lemon juice",
+        "3 drops orange food coloring",
+        "1 (1.5 ounce) tube black decorating gel"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ann's Chocolate Chip Carrot Cake Pumpkins",
+    "url": "http://allrecipes.com/recipe/255324/anns-chocolate-chip-carrot-cake-pump/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anns-christmas-eve-bouillabaisse.json b/serverless-fleets/data/input/inferencing/recipes/anns-christmas-eve-bouillabaisse.json
new file mode 100644
index 000000000..22a11a86e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anns-christmas-eve-bouillabaisse.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.",
+        "Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.",
+        "Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.",
+        "Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "2 stalks celery, chopped",
+        "2 cloves garlic, minced",
+        "3 leeks, sliced",
+        "1 teaspoon dried thyme leaves",
+        "1 bay leaf (optional)",
+        "1 (14.5 ounce) can diced tomatoes",
+        "2 (8 ounce) bottles clam juice",
+        "2 3/4 cups dry white wine",
+        "2 teaspoons fennel seeds, crushed",
+        "salt and ground black pepper to taste",
+        "3 tablespoons chopped fresh parsley",
+        "1 pound red snapper fillets, cut into 2 inch pieces",
+        "1 pinch saffron",
+        "24 sea scallops",
+        "30 small mussels, scrubbed and debearded",
+        "1 pound cooked lobster meat, cut into bite-size pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ann's Christmas Eve Bouillabaisse",
+    "url": "http://allrecipes.com/recipe/216588/anns-christmas-eve-bouillabaisse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anns-dirty-rice.json b/serverless-fleets/data/input/inferencing/recipes/anns-dirty-rice.json
new file mode 100644
index 000000000..59eeea066
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anns-dirty-rice.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.  Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 yellow onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 red bell pepper, chopped",
+        "2 teaspoons beef bouillon granules",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon seasoned salt",
+        "1/2 teaspoon ground black pepper",
+        "2 cups water",
+        "1 cup uncooked white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ann's Dirty Rice",
+    "url": "http://allrecipes.com/recipe/213109/anns-dirty-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anns-fantastic-fruit-salad.json b/serverless-fleets/data/input/inferencing/recipes/anns-fantastic-fruit-salad.json
new file mode 100644
index 000000000..f091ab462
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anns-fantastic-fruit-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour."
+    ],
+    "ingredients": [
+        "1 Ruby Red grapefruit - peeled, segmented, and chopped",
+        "1 large navel orange - peeled, segmented, and chopped",
+        "2 Granny Smith apples - peeled, cored, and diced",
+        "1 (15 ounce) can pineapple chunks, drained (juice reserved)",
+        "1 (10 ounce) jar maraschino cherries, drained and halved",
+        "1 cup grapes, halved",
+        "2 bananas, sliced",
+        "1/2 cup sweetened flaked coconut",
+        "1/2 cup chopped walnuts",
+        "1 teaspoon white sugar, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ann's Fantastic Fruit Salad",
+    "url": "http://allrecipes.com/recipe/222733/anns-fantastic-fruit-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anns-rice-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/anns-rice-pilaf.json
new file mode 100644
index 000000000..cb9d83a54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anns-rice-pilaf.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Dissolve chicken bouillon in water in a bowl.",
+        "Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.",
+        "Pour bouillon mixture into the skillet with the vermicelli.",
+        "Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons chicken bouillon granules",
+        "2 cups water",
+        "1/4 cup butter",
+        "3/4 cup broken pieces vermicelli pasta",
+        "1 cup long grain white rice",
+        "1 teaspoon freshly ground black pepper",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon Greek seasoning, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ann's Rice Pilaf",
+    "url": "http://allrecipes.com/recipe/220674/anns-rice-pilaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anns-shrimp-etouffee.json b/serverless-fleets/data/input/inferencing/recipes/anns-shrimp-etouffee.json
new file mode 100644
index 000000000..6b42d175c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anns-shrimp-etouffee.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.",
+        "Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.",
+        "Pour in 2 to 3 cups of water and mushrooms. Stir in  paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "2 large white onions, chopped",
+        "6 stalks celery, chopped",
+        "3 cloves garlic, pressed",
+        "4 tablespoons all-purpose flour",
+        "5 pounds fresh shrimp, peeled, deveined and chopped",
+        "1 cup chopped fresh mushrooms",
+        "3 tablespoons paprika",
+        "salt to taste",
+        "ground black pepper to taste",
+        "crushed red pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ann's Shrimp Etouffee",
+    "url": "http://allrecipes.com/recipe/25861/anns-shrimp-etouffee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anns-sisters-meatloaf-recipe.json b/serverless-fleets/data/input/inferencing/recipes/anns-sisters-meatloaf-recipe.json
new file mode 100644
index 000000000..d495d7bb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anns-sisters-meatloaf-recipe.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl combine the beef, eggs, crumbs, ketchup, MSG, water and soup mix. Mix well and spoon mixture into loaf pan. Cover with 2 strips of bacon, then cover with tomato sauce.",
+        "Bake in preheated oven for 1 hour."
+    ],
+    "ingredients": [
+        "2 pounds lean ground beef",
+        "2 eggs",
+        "1 1/2 cups dry bread crumbs",
+        "1/4 cup ketchup",
+        "1 teaspoon monosodium glutamate (MSG)",
+        "1/2 cup warm water",
+        "1 (1 ounce) package dry onion soup mix",
+        "2 slices bacon",
+        "1 (8 ounce) can tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ann's Sister's Meatloaf",
+    "url": "http://allrecipes.com/recipe/23101/anns-sisters-meatloaf-recipe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anns-sweet-and-spicy-bbq-rub.json b/serverless-fleets/data/input/inferencing/recipes/anns-sweet-and-spicy-bbq-rub.json
new file mode 100644
index 000000000..de0d03ca0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anns-sweet-and-spicy-bbq-rub.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix brown sugar, paprika, salt, pepper, garlic powder, oregano, cumin, and cinnamon together until evenly mixed. Store in an airtight container."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/6717274.jpg",
+    "ingredients": [
+        "7 tablespoons brown sugar, or more to taste",
+        "1 1/2 tablespoons paprika",
+        "1 1/2 tablespoons salt",
+        "1 1/2 tablespoons ground black pepper",
+        "1 teaspoon garlic powder",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ann's Sweet and Spicy BBQ Rub",
+    "url": "http://allrecipes.com/recipe/237409/anns-sweet-and-spicy-bbq-rub/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/another-pork-chop-casserole.json b/serverless-fleets/data/input/inferencing/recipes/another-pork-chop-casserole.json
new file mode 100644
index 000000000..893829e64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/another-pork-chop-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops, reserving pan dripping.",
+        "Arrange tater tots in a single layer in the prepared baking dish. Layer green beans over the tater tots. Place browned chops over the beans. In a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. Pour evenly over chops.",
+        "Cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until pork chops are done."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "6 boneless pork chops",
+        "1 (16 ounce) package tater tots",
+        "1 (15.5 ounce) can French-style green beans, drained",
+        "1 (10.75 ounce) can condensed cream of celery soup",
+        "3/4 cup sour cream",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Another Pork Chop Casserole",
+    "url": "http://allrecipes.com/recipe/80905/another-pork-chop-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antelope-goulash.json b/serverless-fleets/data/input/inferencing/recipes/antelope-goulash.json
new file mode 100644
index 000000000..b11a5a006
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antelope-goulash.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. Stir in the corn, red potatoes, celery, tomato, beef broth, water, and macaroni. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes more. Season to taste with salt, pepper, and garlic powder before serving."
+    ],
+    "ingredients": [
+        "1 pound ground antelope meat",
+        "1/4 cup chopped green bell pepper",
+        "1/4 cup chopped onion",
+        "2 tablespoons chopped fresh chives",
+        "1 (15.25 ounce) can whole kernel corn, drained",
+        "2 red potatoes, cubed",
+        "1 stalk celery, thinly sliced",
+        "1 tomato, chopped",
+        "3 (14 ounce) cans beef broth",
+        "1 cup water",
+        "1 cup elbow macaroni",
+        "salt and black pepper to taste",
+        "1/4 teaspoon garlic powder, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antelope Goulash",
+    "url": "http://allrecipes.com/recipe/196657/antelope-goulash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anthony-bourdain-roast-chicken-with-lemon-and-butter.json b/serverless-fleets/data/input/inferencing/recipes/anthony-bourdain-roast-chicken-with-lemon-and-butter.json
new file mode 100644
index 000000000..a5833061d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anthony-bourdain-roast-chicken-with-lemon-and-butter.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat the oven to 450\u02daF.",
+        "Rub the bird inside and out with salt and crushed peppercorns. Stuff a 1/2-tablespoon knob of butter under the skin of each side of the breast, and under the skin of each thigh. Stuff the thyme, bay leaf, and lemon wedges into the chicken\u2019s cavity.",
+        "Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken\u2019s legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher\u2019s twine if you know how, but this is much simpler.)",
+        "Place the chicken in a flame-proof roasting pan and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon. Reduce the oven\u2019s heat to 300\u02daF and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.",
+        "Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible. Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half. Stir in the stock with the wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary.",
+        "Serve the chicken\u2014half of the breast plus a drumstick or a thigh per person\u2014with the sauce ladled over, and any remaining sauce in a sauceboat on the table."
+    ],
+    "ingredients": [
+        "1 best-quality chicken (about 2 1/2 pounds), preferably organic",
+        "Sea salt to taste",
+        "Crushed black peppercorns to taste",
+        "4 tablespoons (1/2 stick) unsalted butter",
+        "10 sprigs fresh thyme",
+        "1 fresh bay leaf",
+        "1/2 lemon, cut into 4 wedges",
+        "1 cup dry white wine",
+        "Juice of 1 lemon (about 2 tablespoons)",
+        "1 1/2 cups chicken stock",
+        "1/4 cup finely chopped fresh parsley",
+        "Freshly ground black pepper to taste",
+        "Butcher\u2019s twine (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Anthony Bourdain",
+        "Dinner",
+        "Chicken",
+        "Roast",
+        "Thyme",
+        "Lemon",
+        "Butter",
+        "Parsley",
+        "Wheat/Gluten-Free"
+    ],
+    "title": "Roast Chicken With Lemon and Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/anthony-bourdain-roast-chicken-with-lemon-and-butter"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anthonys-lime-chicken-with-pasta.json b/serverless-fleets/data/input/inferencing/recipes/anthonys-lime-chicken-with-pasta.json
new file mode 100644
index 000000000..65776a498
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anthonys-lime-chicken-with-pasta.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, pour pasta into a large bowl, and stir in 3 tablespoons olive oil, 2 tablespoons butter, Parmesan, and parsley.",
+        "Meanwhile, warm 1/2 cup olive oil and 3 tablespoons butter in a large skillet over medium heat. Stir in garlic.",
+        "Season chicken pieces with salt and pepper. In a bowl, whisk together the eggs and milk. Dip chicken into egg mixture, then coat with bread crumbs. Place chicken pieces and limes into hot skillet. Cover, and cook until chicken is well browned on the bottom. Turn the chicken, and pour wine into the skillet; cover, and cook until the chicken is browned. Stir in diced tomatoes; cover, and cook about 3 minutes. Remove lime wedges, and serve over pasta."
+    ],
+    "ingredients": [
+        "For the pasta:",
+        "1 (16 ounce) package dried small pasta shells",
+        "3 tablespoons olive oil",
+        "2 tablespoons butter",
+        "1/2 cup Parmesan cheese",
+        "2 tablespoons chopped fresh parsley",
+        "For the chicken:",
+        "1/2 cup olive oil",
+        "3 tablespoons butter",
+        "1 clove garlic, sliced",
+        "4 (6 ounce) skinless, boneless chicken breast halves - cut into 2 inch pieces",
+        "salt and pepper to taste",
+        "2 eggs, beaten",
+        "1/4 cup milk",
+        "1 cup bread crumbs",
+        "2 limes, quartered",
+        "1/2 cup white wine",
+        "1 (14.5 ounce) can diced tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anthony's Lime Chicken with Pasta",
+    "url": "http://allrecipes.com/recipe/88115/anthonys-lime-chicken-with-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antioxidant-trail-mix.json b/serverless-fleets/data/input/inferencing/recipes/antioxidant-trail-mix.json
new file mode 100644
index 000000000..460aeb308
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antioxidant-trail-mix.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine almonds, walnuts, pumpkin seeds, sunflower seeds, cranberries, goji berries, raisins, and chocolate chips in a bowl."
+    ],
+    "ingredients": [
+        "1/4 cup almonds",
+        "1/4 cup walnuts",
+        "1/4 cup pumpkin seeds",
+        "1/4 cup sunflower seeds",
+        "1/4 cup dried cranberries",
+        "1/4 cup goji berries",
+        "1/4 cup raisins",
+        "1/4 cup semisweet chocolate chips (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antioxidant Trail Mix",
+    "url": "http://allrecipes.com/recipe/245495/antioxidant-trail-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-garden-salad.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-garden-salad.json
new file mode 100644
index 000000000..f720361f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-garden-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Lay 2 slices of prosciutto side by side on a flat work surface. Top with mortadella, 2 slices of capicola, 2 slices of salami, and 1 slice of provolone cheese. Roll into a log. Repeat with remaining meats and cheese. Transfer to the refrigerator.",
+        "Divide iceberg lettuce, celery, tomatoes, cucumber, green bell pepper, onion, and olives among serving plates. Cut meat and cheese logs into even slices; arrange on top."
+    ],
+    "ingredients": [
+        "12 slices prosciutto",
+        "6 slices sliced mortadella",
+        "12 thin slices hot capicola ham",
+        "12 slices hard salami",
+        "6 slices provolone cheese",
+        "1 head iceberg lettuce, chopped",
+        "1 bunch celery, chopped",
+        "3 tomatoes, diced",
+        "1 European cucumber, sliced",
+        "1 large green bell pepper, cut into strips",
+        "1 onion, chopped",
+        "1 (3 ounce) can sliced black olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto Garden Salad",
+    "url": "http://allrecipes.com/recipe/257064/antipasto-garden-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-on-a-stick.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-on-a-stick.json
new file mode 100644
index 000000000..1099fed73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-on-a-stick.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Thread each salami roll, mozzarella cheese, olive, tomato, artichoke heart, and basil roll onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle olive oil over each."
+    ],
+    "ingredients": [
+        "8 slices salami, rolled",
+        "8 (1/2 inch) cubes mozzarella cheese",
+        "8 pitted black olives",
+        "4 grape tomatoes, halved",
+        "4 marinated artichoke hearts, drained and halved",
+        "8 leaves fresh basil, rolled",
+        "8 bamboo toothpicks",
+        "8 teaspoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto on a Stick",
+    "url": "http://allrecipes.com/recipe/238906/antipasto-on-a-stick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-pasta-231739.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-pasta-231739.json
new file mode 100644
index 000000000..c2fd3e4e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-pasta-231739.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.",
+        "Heat oil in same pot over medium-high heat. Add mushrooms; saut\u00e9 until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese."
+    ],
+    "ingredients": [
+        "12 ounces linguine",
+        "3 tablespoons olive oil",
+        "4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick",
+        "6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips",
+        "1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives",
+        "2 cups grated Asiago cheese, divided",
+        "2 cups chopped fresh basil, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Mushroom",
+        "Pasta",
+        "Pork",
+        "Vegetable",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Dinner",
+        "Noodle",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Antipasto Pasta",
+    "url": "http://www.epicurious.com/recipes/food/views/antipasto-pasta-231739"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-pasta-salad-109525.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-pasta-salad-109525.json
new file mode 100644
index 000000000..25e911b44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-pasta-salad-109525.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature."
+    ],
+    "ingredients": [
+        "2 tablespoons red-wine vinegar",
+        "1/4 cup extra-virgin olive oil",
+        "1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained",
+        "1 (12-oz) jar marinated artichokes, drained and chopped",
+        "1 (12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips",
+        "1/2 lb mozzarella, cut into 1/2-inch cubes",
+        "1/2 lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces",
+        "1/4 lb Kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)",
+        "1 1/2 cups loosely packed fresh flat-leaf parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Olive",
+        "Pasta",
+        "Quick & Easy",
+        "Buffet",
+        "Mozzarella",
+        "Sausage",
+        "Artichoke",
+        "Bell Pepper",
+        "Summer",
+        "Parsley",
+        "Gourmet"
+    ],
+    "title": "Antipasto Pasta Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/antipasto-pasta-salad-109525"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-pasta-salad.json
new file mode 100644
index 000000000..370b074f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-pasta-salad.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.",
+        "In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.",
+        "To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well."
+    ],
+    "ingredients": [
+        "1 pound seashell pasta",
+        "1/4 pound Genoa salami, chopped",
+        "1/4 pound pepperoni sausage, chopped",
+        "1/2 pound Asiago cheese, diced",
+        "1 (6 ounce) can black olives, drained and chopped",
+        "1 red bell pepper, diced",
+        "1 green bell pepper, chopped",
+        "3 tomatoes, chopped",
+        "1 (.7 ounce) package dry Italian-style salad dressing mix",
+        "3/4 cup extra virgin olive oil",
+        "1/4 cup balsamic vinegar",
+        "2 tablespoons dried oregano",
+        "1 tablespoon dried parsley",
+        "1 tablespoon grated Parmesan cheese",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto Pasta Salad",
+    "url": "http://allrecipes.com/recipe/14278/antipasto-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-platter-from-margherita.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-platter-from-margherita.json
new file mode 100644
index 000000000..1ee6ce603
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-platter-from-margherita.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day.",
+        "Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto."
+    ],
+    "ingredients": [
+        "8 ounces small fresh mozzarella balls, drained*",
+        "1/4 cup vinaigrette or Italian salad dressing",
+        "1 tablespoon chopped fresh basil or Italian parsley",
+        "4 ounces deli-sliced Margherita\u00ae Deli Hard Salami or Genoa Salami",
+        "4 ounces sliced Margarita\u00ae Mortadella or Hot or Sweet Capicola",
+        "4 ounces sliced Margherita\u00ae Pepperoni",
+        "1/2 cup bottled roasted red and/or yellow bell peppers, rinsed and drained, cut into 1-inch chunks",
+        "1 cup stuffed green olives (anchovy, almond, garlic or onion)",
+        "Basil sprigs (optional)",
+        "Toasted sliced Italian or French bread baguette or sturdy flat crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto Platter from Margherita\u00ae Meats",
+    "url": "http://allrecipes.com/recipe/235122/antipasto-platter-from-margherita/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-platter-recipe.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-platter-recipe.json
new file mode 100644
index 000000000..66f7adccc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-platter-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Arrange meats and cheeses on cutting board. Pile olives, giardiniera, artichokes and red peppers into small bowls and set along edge of board or serving tray. Place knives near cheeses and seafood forks in olives and veggies to serve. Place an extra ramekin out to collect pits from olives."
+    ],
+    "ingredients": [
+        "1 pound fresh smoked or plain fresh mozzarella",
+        "1/2 pound deli sliced sweet sopressata",
+        "1/2 pound deli sliced hot sopressata",
+        "1/2 pound deli sliced Genoa salami",
+        "1 pound sharp provolone",
+        "2 cups good quality large olives, available in bulk bins near deli",
+        "2 cups giardiniera hot pickled vegetable salad, drained",
+        "2 cups marinated artichoke hearts",
+        "1 (16-ounce) jar roasted red peppers, drained and cut into pieces"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Artichoke Appetizer",
+        "Artichoke",
+        "Vegetable",
+        "Italian",
+        "Meat",
+        "Olive Recipes",
+        "Cheese",
+        "Cocktail Party",
+        "Recipes for Parties"
+    ],
+    "title": "Antipasto Platter",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/antipasto-platter-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-platter.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-platter.json
new file mode 100644
index 000000000..bc823cdde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-platter.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.",
+        "Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.",
+        "Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.",
+        "Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.",
+        "Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving."
+    ],
+    "ingredients": [
+        "2 heads iceberg lettuce",
+        "1 tablespoon garlic powder",
+        "1 tablespoon dried oregano",
+        "1 (8 ounce) bottle Italian-style salad dressing",
+        "1 pound thinly sliced cooked ham",
+        "2 1/2 pounds sliced provolone cheese",
+        "1/2 pound Genoa salami, thinly sliced",
+        "1/4 pound Capacola sausage, sliced",
+        "1/4 pound pepperoni sausage, sliced",
+        "1/4 pound prosciutto, thinly sliced",
+        "1/4 pound thinly sliced roast beef",
+        "1 cup fresh mushrooms",
+        "1 (6 ounce) can marinated artichoke hearts",
+        "1 (7 ounce) jar roasted red peppers",
+        "1 (6 ounce) can sliced black olives",
+        "3/4 cup sliced pepperoncini peppers",
+        "1 (5 ounce) jar sliced pimento-stuffed green olives",
+        "1/2 cup crumbled Gorgonzola cheese",
+        "1/2 pound mozzarella cheese, sliced",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto Platter",
+    "url": "http://allrecipes.com/recipe/26694/antipasto-platter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-107605.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-107605.json
new file mode 100644
index 000000000..adade7d1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-107605.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Whisk together all vinaigrette ingredients in a small bowl until combined well.",
+        "Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool.",
+        "Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad."
+    ],
+    "ingredients": [
+        "3 tablespoons red-wine vinegar",
+        "1 small garlic clove, minced",
+        "1/2 teaspoon sugar",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "6 tablespoons extra-virgin olive oil",
+        "2 cups water",
+        "3 tablespoons red-wine vinegar",
+        "2 tablespoons sugar",
+        "1 teaspoon salt",
+        "1 medium red onion, halved lengthwise and thinly sliced crosswise",
+        "2 hearts of romaine (12 ounces total), torn into bite-size pieces",
+        "1 cup loosely packed fresh flat-leaf parsley leaves",
+        "1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips",
+        "2 (6-oz) jars marinated artichoke hearts, drained",
+        "1 cup assorted brine-cured olives",
+        "1 cup drained bottled peperoncini (5 ounces)",
+        "1/2 lb cherry tomatoes, halved"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Olive",
+        "Pepper",
+        "Vegetable",
+        "Side",
+        "Super Bowl",
+        "Quick & Easy",
+        "Artichoke",
+        "Winter",
+        "Gourmet",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Antipasto Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/antipasto-salad-107605"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-ii.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-ii.json
new file mode 100644
index 000000000..a43ca6911
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.",
+        "Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.",
+        "Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve."
+    ],
+    "ingredients": [
+        "8 ounces Genoa salami, cut into bite-size pieces",
+        "8 ounces sopressata or other hard salami, cut into bite-size pieces",
+        "8 ounces sharp provolone cheese, cut into bite-size pieces",
+        "8 ounces fresh mozzarella cheese, cut into bite-size pieces",
+        "2 large tomatoes, cut into bite-size pieces",
+        "1 (14 ounce) can artichokes, drained and cut into bite-size pieces",
+        "1/2 (12 ounce) jar roasted red peppers, drained and sliced",
+        "1/2 cup pitted and coarsely chopped Kalamata olives",
+        "1/4 cup pitted and chopped green olives",
+        "1 tablespoon extra-virgin olive oil",
+        "3 tablespoons red wine vinegar",
+        "freshly-ground black pepper, to taste",
+        "1/4 cup shredded fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto Salad II",
+    "url": "http://allrecipes.com/recipe/216641/antipasto-salad-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-platter.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-platter.json
new file mode 100644
index 000000000..49ba2df31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-platter.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Whisk garlic, vinegar, and oil in a small bowl. Add basil, and season with salt and pepper.",
+        "Combine salad blends and vinaigrette in large bowl; toss to coat.",
+        "Arrange salad blend on platter and arrange remaining ingredients around the salad."
+    ],
+    "ingredients": [
+        "1 small clove garlic, finely chopped",
+        "2 tablespoons balsamic vinegar",
+        "1/4 cup extra virgin olive oil",
+        "1 tablespoon chopped fresh basil",
+        "Salt and freshly ground black pepper",
+        "1 (5 ounce) package DOLE\u00ae Italian Blend",
+        "1 (6 ounce) jar artichoke hearts, packed in water, halved",
+        "1 cup DOLE Broccoli Florets, blanched (optional)",
+        "4 ounces light mozzarella cheese, cut into 1/2-inch cubes",
+        "1/2 cup thinly sliced red onion",
+        "8 strawberry tomatoes, halved",
+        "12 large pitted black olives",
+        "3 ounces light dry salami, cut into strips",
+        "1/2 medium red bell pepper, cut into thin strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto Salad Platter",
+    "url": "http://allrecipes.com/recipe/217859/antipasto-salad-platter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-with-basil-dressing-106936.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-with-basil-dressing-106936.json
new file mode 100644
index 000000000..09dec52d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad-with-basil-dressing-106936.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Char peppers directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers thinly.",
+        "Combine basil leaves, garlic, and salt in processor and blend to coarse puree. With machine running, gradually blend in oil. Transfer basil oil to small bowl. (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.)",
+        "Arrange prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in egg slices; top with pepper strips. Sprinkle salad with olives; drizzle with some basil oil. Serve with remaining basil oil."
+    ],
+    "ingredients": [
+        "2 large red bell peppers",
+        "1 cup (packed) fresh basil leaves",
+        "1 garlic clove",
+        "1/2 teaspoon salt",
+        "3/4 cup extra-virgin olive oil",
+        "1/2 pound thinly sliced prosciutto",
+        "2 8-ounce balls fresh water-packed mozzarella cheese, drained, thinly sliced into rounds",
+        "4 large tomatoes, thinly sliced",
+        "6 hard-boiled eggs, shelled, sliced into 1/4-inch-thick rounds",
+        "1/4 cup Kalamata olives or other brine-cured black olives, pitted, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Food Processor",
+        "Egg",
+        "Olive",
+        "Tomato",
+        "Buffet",
+        "Mozzarella",
+        "Basil",
+        "Bell Pepper",
+        "Summer",
+        "Grill/Barbecue",
+        "Prosciutto"
+    ],
+    "title": "Antipasto Salad with Basil Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/antipasto-salad-with-basil-dressing-106936"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-salad.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad.json
new file mode 100644
index 000000000..bf6cf5fe8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cook pasta in a pot of boiling salted water until al dente.  Drain.",
+        "In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper.  Toss with warm macaroni  to coat well.  Toss with Parmesan.  Cover, and refrigerate 2 to 3 hours.",
+        "Add broccoli, pepperoni, and tomatoes; toss well.  Sprinkle with mozzarella cheese, and serve."
+    ],
+    "ingredients": [
+        "1/2 cup vegetable oil",
+        "3 tablespoons red wine vinegar",
+        "1 clove garlic, minced",
+        "1 teaspoon dried basil",
+        "1/8 teaspoon crushed red pepper flakes",
+        "1 teaspoon salt",
+        "6 ounces macaroni",
+        "1/4 cup grated Parmesan cheese",
+        "2 cups broccoli florets",
+        "4 ounces sliced pepperoni sausage",
+        "10 cherry tomatoes, halved",
+        "1/2 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto Salad",
+    "url": "http://allrecipes.com/recipe/11734/antipasto-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-sausage-skewers-recipe.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-sausage-skewers-recipe.json
new file mode 100644
index 000000000..b7d50cb22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-sausage-skewers-recipe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.",
+        "Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.",
+        "Photograph by Lara Robby/Studio D"
+    ],
+    "ingredients": [
+        "Nonstick cooking spray",
+        "12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces",
+        "1/2 cup lightly packed fresh basil",
+        "1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces",
+        "2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large",
+        "1 14-ounce can artichoke hearts, drained and quartered"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Artichoke Appetizer",
+        "Artichoke",
+        "Vegetable",
+        "Healthy",
+        "Sausage Recipes",
+        "Recipes for Parties",
+        "Award Show Recipes"
+    ],
+    "title": "Antipasto Sausage Skewers",
+    "url": "http://www.foodnetwork.com/recipes/ellie-krieger/antipasto-sausage-skewers-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-skewers.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-skewers.json
new file mode 100644
index 000000000..4a989b290
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-skewers.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.",
+        "Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve."
+    ],
+    "ingredients": [
+        "10 ounces Havarti cheese, cubed",
+        "2 cloves garlic, minced",
+        "3 tablespoons olive oil",
+        "1 tablespoon fresh parsley, chopped",
+        "salt and pepper to taste",
+        "1 (6 ounce) jar mushroom caps, drained",
+        "6 slices cocktail rye bread, quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto Skewers",
+    "url": "http://allrecipes.com/recipe/59896/antipasto-skewers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-squares.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-squares.json
new file mode 100644
index 000000000..9d76bc5b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-squares.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 C).",
+        "Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.",
+        "In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.",
+        "Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature."
+    ],
+    "ingredients": [
+        "2 (10 ounce) cans refrigerated crescent dinner rolls",
+        "1/4 pound thinly sliced boiled ham",
+        "1/4 pound thinly sliced provolone cheese",
+        "1/4 pound thinly sliced Swiss cheese",
+        "1/4 pound thinly sliced Genoa salami",
+        "1/4 pound thinly sliced pepperoni sausage",
+        "1 (12 ounce) jar roasted red peppers, drained, cut into thin strips",
+        "3 eggs",
+        "3 tablespoons grated Parmesan cheese",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto Squares",
+    "url": "http://allrecipes.com/recipe/57808/antipasto-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto-stuffed-baguettes-12233.json b/serverless-fleets/data/input/inferencing/recipes/antipasto-stuffed-baguettes-12233.json
new file mode 100644
index 000000000..3e7dcd0f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto-stuffed-baguettes-12233.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.",
+        "Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.",
+        "Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.",
+        "Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick."
+    ],
+    "ingredients": [
+        "2 small thin baguettes (each about 16 by 2 by 1 inch)",
+        "about 1/4 cup bottled olive paste or tapenade*",
+        "4 ounces mild goat cheese",
+        "1/4 pound thinly sliced Genoa salami or smoked turkey",
+        "2 cups packed arugula leaves, washed well and spun dry",
+        "a 7-ounce jar roasted red peppers, drained, rinsed, and patted dry",
+        "a 13- to 14-ounce can whole artichoke hearts, drained, rinsed, patted\u00a0dry, and chopped",
+        "*available at specialty foods shops and some supermarkets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Leafy Green",
+        "Olive",
+        "Pepper",
+        "Pork",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Antipasto-Stuffed Baguettes",
+    "url": "http://www.epicurious.com/recipes/food/views/antipasto-stuffed-baguettes-12233"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antipasto.json b/serverless-fleets/data/input/inferencing/recipes/antipasto.json
new file mode 100644
index 000000000..06db70b7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antipasto.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.",
+        "In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.",
+        "In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.",
+        "Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.",
+        "Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice.  While still hot, transfer to sterile containers and refrigerate."
+    ],
+    "ingredients": [
+        "4 cups chopped cauliflower",
+        "4 cups pearl onions",
+        "2 cups chopped red bell peppers",
+        "2 cups chopped green bell peppers",
+        "2 cups chopped celery",
+        "2 cucumbers - peeled, seeded and chopped",
+        "2 cups carrots, chopped",
+        "2 cups vegetable oil",
+        "2 cups distilled white vinegar",
+        "1 (6 ounce) can tomato paste",
+        "1 tablespoon pickling spice, wrapped in cheesecloth",
+        "1 cup black olives",
+        "1 cup pitted green olives",
+        "4 cups canned mushrooms",
+        "1 1/2 (5 ounce) cans tuna, drained and flaked"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antipasto",
+    "url": "http://allrecipes.com/recipe/23401/antipasto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antoinettes-gulyas-10171.json b/serverless-fleets/data/input/inferencing/recipes/antoinettes-gulyas-10171.json
new file mode 100644
index 000000000..4a370ac43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antoinettes-gulyas-10171.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a 5- to 6-quart kettle cook onions in 2 tablespoons butter over moderate heat, stirring, until pale golden and transfer to a bowl. In another bowl toss beef with flout until coated evenly. In kettle heat remaining 2 tablespoons butter over moderately high heat until foam subsides and cook beef, stirring occasionally, until no longer pink. Stir in onions, paprika, caraway seeds, marjoram, vinegar, broth, and salt and pepper to taste and simmer, covered, 45 minutes. Peel potatoes and cut into 1/2-inch cubes. Add potatoes to soup and simmer, covered, 20 minutes more, or until potatoes are tender."
+    ],
+    "ingredients": [
+        "6 medium onions, chopped coarse",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "2 pounds boneless beef shin, cut into 1/2-inch cubes",
+        "1/4 cup all-purpose flour",
+        "4 teaspoons paprika (preferably sweet Hungarian)",
+        "1 teaspoon caraway seeds",
+        "1/4 teaspoon dried marjoram",
+        "3 tablespoons wine vinegar",
+        "12 cups beef broth",
+        "6 medium boiling potatoes (about 2 pounds)",
+        "Accompaniment: crusty sourdough bread"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Herb",
+        "Onion",
+        "Potato",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Antoinette's Gulyas",
+    "url": "http://www.epicurious.com/recipes/food/views/antoinettes-gulyas-10171"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antoinettes-strawberry-freeze.json b/serverless-fleets/data/input/inferencing/recipes/antoinettes-strawberry-freeze.json
new file mode 100644
index 000000000..e65eb9e04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antoinettes-strawberry-freeze.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, cream together the sugar and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.",
+        "Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.",
+        "Thaw for approximately 20 minutes before serving."
+    ],
+    "ingredients": [
+        "3/4 cup white sugar",
+        "8 ounces cream cheese, softened",
+        "1 (20 ounce) can crushed pineapple, drained",
+        "1 (10 ounce) package frozen strawberries, thawed",
+        "2 bananas, diced",
+        "1 (8 ounce) tub frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antoinette's Strawberry Freeze",
+    "url": "http://allrecipes.com/recipe/56267/antoinettes-strawberry-freeze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antojitos-minis.json b/serverless-fleets/data/input/inferencing/recipes/antojitos-minis.json
new file mode 100644
index 000000000..905d32704
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antojitos-minis.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.",
+        "Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.",
+        "Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly."
+    ],
+    "ingredients": [
+        "4 (12 inch) flour tortillas",
+        "3 ounces shredded white Cheddar cheese",
+        "3 ounces shredded Monterey Jack cheese",
+        "3 ounces shredded Cheddar cheese",
+        "1 tomato, diced",
+        "1 cup chopped red bell pepper",
+        "1/8 cup chopped green onions",
+        "1/3 cup black beans, drained",
+        "2 tablespoons hot salsa",
+        "1/8 teaspoon chili powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Antojitos Minis",
+    "url": "http://allrecipes.com/recipe/22304/antojitos-minis/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/antons-zwiebelkuchen-antons-onion.json b/serverless-fleets/data/input/inferencing/recipes/antons-zwiebelkuchen-antons-onion.json
new file mode 100644
index 000000000..ce0b25362
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/antons-zwiebelkuchen-antons-onion.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Mix flour, 1 teaspoon salt, and yeast in a large bowl. Stir in olive oil and about 3/4 cup water until mixture comes together in a ball of dough. Turn dough out on a lightly floured surface. Gradually add remaining 1/4 cup water while kneading dough; continue kneading until smooth and elastic, about 10 minutes.",
+        "Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place , about 30 minutes.",
+        "Melt butter in a large skillet over medium heat. Cook and stir onions and 1 teaspoon salt until tender and translucent, about 30 minutes; stir often so onions do not brown. Remove from heat and allow to cool.",
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.",
+        "Roll dough out on a floured surface to create a thin crust; transfer dough to prepared baking sheet. Poke several holes in the dough with a fork and roll edges up slightly to create a rim.",
+        "Spread cooled onions over crust. Whisk sour cream, milk, eggs, and ground black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.",
+        "Bake in preheated oven until golden brown and eggs are set, 30 to 45 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "Dough:",
+        "4 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 (.25 ounce) package active dry yeast",
+        "2 tablespoons olive oil",
+        "1 cup lukewarm water",
+        "Filling:",
+        "1/4 cup butter",
+        "2 1/4 pounds onions, cut into thin rings",
+        "1 teaspoon salt",
+        "2 cups sour cream",
+        "1 cup milk",
+        "4 eggs",
+        "ground black pepper to taste",
+        "1 pinch caraway seeds, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anton's Zwiebelkuchen (Anton's Onion Pie)",
+    "url": "http://allrecipes.com/recipe/231028/antons-zwiebelkuchen-antons-onion/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ants-on-a-log.json b/serverless-fleets/data/input/inferencing/recipes/ants-on-a-log.json
new file mode 100644
index 000000000..452e18c06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ants-on-a-log.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins."
+    ],
+    "ingredients": [
+        "5 stalks celery",
+        "1/2 cup peanut butter",
+        "1/4 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ants on a Log",
+    "url": "http://allrecipes.com/recipe/23953/ants-on-a-log/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/any-flavor-taffy.json b/serverless-fleets/data/input/inferencing/recipes/any-flavor-taffy.json
new file mode 100644
index 000000000..d8627dff2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/any-flavor-taffy.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Butter 2 large baking sheets, and set them aside.",
+        "In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.",
+        "Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper."
+    ],
+    "ingredients": [
+        "2 1/2 cups white sugar",
+        "3 tablespoons cornstarch",
+        "1 cup corn syrup",
+        "1 1/3 cups water",
+        "2 tablespoons butter",
+        "1/2 teaspoon salt",
+        "1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Any Flavor Taffy",
+    "url": "http://allrecipes.com/recipe/42673/any-flavor-taffy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/any-nut-brittle-recipe.json b/serverless-fleets/data/input/inferencing/recipes/any-nut-brittle-recipe.json
new file mode 100644
index 000000000..9a1ed82f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/any-nut-brittle-recipe.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine the sugar and corn syrup in a heavy bottomed pot. Cook over medium heat, stirring often, until the sugar has dissolved. Turn the heat up to high and cook until the bubbles get smaller and the mixture turns a light amber color, about 10 minutes. Stir in the nuts and cook for 1 more minute. Quickly pour the mixture onto a baking pan lined with a silicone baking sheet (or buttered parchment paper) and spread it out evenly with a spatula or wooden spoon. The mixture cools quickly so work fast. Let cool and break into pieces."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "1 cup light corn syrup",
+        "1 1/2 cups lightly toasted and crushed nuts (I used macadamia, pine, and corn nuts, but try any nut you like)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Candy Recipes and Ideas",
+        "Nut Recipes",
+        "Sugar",
+        "Dessert",
+        "Holiday",
+        "Caramelizing",
+        "Kid-Friendly"
+    ],
+    "title": "Any Nut Brittle",
+    "url": "http://www.foodnetwork.com/recipes/any-nut-brittle-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anyone-can-make-bbq-pulled-pork.json b/serverless-fleets/data/input/inferencing/recipes/anyone-can-make-bbq-pulled-pork.json
new file mode 100644
index 000000000..960741510
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anyone-can-make-bbq-pulled-pork.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.",
+        "Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.",
+        "Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.",
+        "Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.",
+        "Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve."
+    ],
+    "ingredients": [
+        "1 (5 pound) pork shoulder roast",
+        "5 large cloves garlic, thinly sliced",
+        "2 cups strong brewed coffee",
+        "1 large onion, diced",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons liquid smoke flavoring",
+        "1 tablespoon red pepper flakes",
+        "salt and ground black pepper to taste",
+        "1 (16 ounce) bottle barbeque sauce",
+        "12 sandwich buns, split and toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anyone Can Make BBQ Pulled Pork",
+    "url": "http://allrecipes.com/recipe/234812/anyone-can-make-bbq-pulled-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anything-goes-donabe.json b/serverless-fleets/data/input/inferencing/recipes/anything-goes-donabe.json
new file mode 100644
index 000000000..ab0612dce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anything-goes-donabe.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.",
+        "Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.",
+        "Place thinly sliced scallions in a small bowl and add cold water to cover. Soak until they begin to curl, 8\u201310 minutes. Drain; squeeze to remove excess water.",
+        "Lay cabbage in a large donabe or Dutch oven. Arrange clams, shrimp, snapper, chicken, tofu, mushrooms, carrot, 2\" scallion pieces, and noodles on top; add dashi mixture.",
+        "Cover donabe and heat over medium-high until liquid is just simmering. Uncover, reduce heat to low, and gently simmer until clams open and chicken and fish are cooked through, 5\u20138 minutes.",
+        "Serve topped with drained scallions."
+    ],
+    "ingredients": [
+        "1 ounce bean thread noodles, soaked in water 15 minutes",
+        "4 cups Dashi",
+        "1/2 cup mirin",
+        "1/2 cup light soy sauce (usukuchi)",
+        "4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick",
+        "1/4 head of Napa cabbage, sliced into 2-inch pieces",
+        "4 littleneck clams",
+        "4 jumbo shrimp, preferably head-on",
+        "1 (6-ounce) red snapper or black bass fillet, sliced crosswise 3/4 inch thick",
+        "1 large skinless, boneless chicken thigh, cut into 1-inch pieces",
+        "6 ounces firm tofu, sliced 1/2 inch thick",
+        "4 ounces oyster mushrooms, torn into bite-size pieces",
+        "3 ounces enoki mushrooms",
+        "1 small carrot, peeled, halved crosswise, thinly sliced lengthwise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cabbage",
+        "Clam",
+        "Chicken",
+        "Mushroom",
+        "Shrimp",
+        "Noodle",
+        "Soup/Stew",
+        "Kid-Friendly",
+        "Healthy",
+        "Low Fat",
+        "Fish",
+        "Tofu"
+    ],
+    "title": "Anything Goes Donabe",
+    "url": "http://www.epicurious.com/recipes/food/views/anything-goes-donabe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anything-goes-easy-black-beans.json b/serverless-fleets/data/input/inferencing/recipes/anything-goes-easy-black-beans.json
new file mode 100644
index 000000000..eda7113e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anything-goes-easy-black-beans.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir black beans, 1 cup chicken broth, tomato paste, and cumin together in a heavy pot over low heat; cook at a simmer until hot, 5 to 10 minutes.",
+        "Heat olive oil in a skillet over medium-high heat. Saute onion, green bell pepper, and jalapeno pepper in hot oil until the vegetables are softened, 5 to 7 minutes; add garlic and continue cooking just until fragrant, 1 to 2 minutes. Transfer to the pot with the beans and stir.",
+        "Stir sugar into the bean mixture, adding more chicken broth if you want more liquid in the final product; season with hot sauce and continue cooking at a simmer until the vegetables impart a savory flavor to the broth, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "1 cup chicken broth, or more to taste, divided",
+        "1 (6 ounce) can tomato paste",
+        "1/2 teaspoon ground cumin",
+        "1 tablespoon olive oil",
+        "1 onion, diced",
+        "1 green bell pepper, diced",
+        "1 jalapeno pepper, seeded and minced",
+        "2 cloves garlic, or more to taste, minced",
+        "1 teaspoon white sugar",
+        "1 dash chipotle-flavored hot sauce, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "'Anything Goes' Easy Black Beans",
+    "url": "http://allrecipes.com/recipe/237247/anything-goes-easy-black-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anytime-almonds.json b/serverless-fleets/data/input/inferencing/recipes/anytime-almonds.json
new file mode 100644
index 000000000..042215af3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anytime-almonds.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a bowl, mix together almonds, olive oil, garlic, and rosemary until nuts are completely coated. Season with salt. Spread evenly on a baking sheet.",
+        "Bake in a preheated oven for 10 minutes."
+    ],
+    "ingredients": [
+        "2 cups dry roasted almonds, no salt added",
+        "2 tablespoons olive oil",
+        "2 cloves garlic, finely chopped",
+        "1 sprig fresh rosemary, chopped",
+        "1 1/2 teaspoons kosher salt (do not use regular table salt)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anytime Almonds",
+    "url": "http://allrecipes.com/recipe/83821/anytime-almonds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anytime-fruit-salad.json b/serverless-fleets/data/input/inferencing/recipes/anytime-fruit-salad.json
new file mode 100644
index 000000000..9fe3e919e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anytime-fruit-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator."
+    ],
+    "ingredients": [
+        "24 ounces cottage cheese",
+        "1 (12 ounce) container frozen whipped topping, thawed",
+        "1 (6 ounce) package orange flavored Jell-O\u00ae mix",
+        "2 (11 ounce) cans mandarin oranges, drained",
+        "1 (20 ounce) can pineapple chunks, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anytime Fruit Salad",
+    "url": "http://allrecipes.com/recipe/16082/anytime-fruit-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anytime-punch.json b/serverless-fleets/data/input/inferencing/recipes/anytime-punch.json
new file mode 100644
index 000000000..20213be50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anytime-punch.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Pour ginger ale in large punch bowl; add champagne and lime sherbet. Stir to dissolve and serve cold."
+    ],
+    "ingredients": [
+        "2 liters ginger ale",
+        "1 (750 milliliter) bottle champagne, chilled",
+        "1 quart lime sherbet"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anytime Punch",
+    "url": "http://allrecipes.com/recipe/9488/anytime-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-i.json b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-i.json
new file mode 100644
index 000000000..776e77868
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix oats, flour, sugar and coconut together.",
+        "In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.",
+        "Add butter mixture to the dry ingredients.  Drop by teaspoons on greased cookie sheets (or baking paper).",
+        "Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup quick cooking oats",
+        "3/4 cup flaked coconut",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 cup white sugar",
+        "1/2 cup butter",
+        "1 tablespoon golden syrup",
+        "2 tablespoons boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anzac Biscuits I",
+    "url": "http://allrecipes.com/recipe/9816/anzac-biscuits-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-ii.json b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-ii.json
new file mode 100644
index 000000000..a35247738
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, combine the oats, sugar, flour.  Melt and add butter or margarine. Add golden syrup.   Lastly, add the baking soda dissolved in the boiling water. Stir the dough until everything is completely mixed together.",
+        "Place spoonfuls of mixture onto a greased cookie sheet.",
+        "Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until done."
+    ],
+    "ingredients": [
+        "2 1/8 cups rolled oats",
+        "5/8 cup white sugar",
+        "1/2 cup butter",
+        "1 tablespoon golden syrup",
+        "1 teaspoon baking soda",
+        "4 teaspoons boiling water",
+        "1 1/4 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anzac Biscuits II",
+    "url": "http://allrecipes.com/recipe/10733/anzac-biscuits-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-iii.json b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-iii.json
new file mode 100644
index 000000000..dd481c1f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-iii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.",
+        "Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.",
+        "Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 cup quick cooking oats",
+        "1 cup all-purpose flour",
+        "1 cup dry unsweetened shredded coconut",
+        "1 cup brown sugar",
+        "2 teaspoons ground ginger",
+        "1 1/2 teaspoons baking soda",
+        "2 tablespoons boiling water",
+        "1/2 cup butter",
+        "1 tablespoon golden syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anzac Biscuits III",
+    "url": "http://allrecipes.com/recipe/216336/anzac-biscuits-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-with-almonds.json b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-with-almonds.json
new file mode 100644
index 000000000..0574e89ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-with-almonds.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a medium  bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.",
+        "Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks."
+    ],
+    "ingredients": [
+        "2 cups quick cooking oats",
+        "1 3/4 cups all-purpose flour",
+        "1/2 cup sliced almonds",
+        "1 cup white sugar",
+        "1 cup melted butter",
+        "1 teaspoon baking soda",
+        "2 tablespoons golden syrup",
+        "2 tablespoons boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "ANZAC Biscuits with Almonds",
+    "url": "http://allrecipes.com/recipe/19286/anzac-biscuits-with-almonds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-with-macadamia-nuts.json b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-with-macadamia-nuts.json
new file mode 100644
index 000000000..856b19947
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits-with-macadamia-nuts.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.",
+        "In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts. In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon. Place tablespoons of dough onto the prepared cookie sheets and flatten slightly with the back of the spoon. Leave about 3 centimeters between cookies.",
+        "Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy, in the preheated oven. Remove from the baking sheet to cool on wire racks."
+    ],
+    "ingredients": [
+        "3/4 cup all-purpose flour",
+        "1 1/2 cups rolled oats",
+        "3/4 cup white sugar",
+        "1/2 cup flaked coconut",
+        "1/2 cup chopped and toasted macadamia nuts",
+        "2 tablespoons water",
+        "1 tablespoon honey",
+        "1 teaspoon baking soda",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anzac Biscuits with Macadamia Nuts",
+    "url": "http://allrecipes.com/recipe/15223/anzac-biscuits-with-macadamia-nuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits.json
new file mode 100644
index 000000000..d3812d79a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/anzac-biscuits.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.",
+        "Mix oats, coconut, flour, and sugar in a bowl. Dissolve baking powder in boiling water in another bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well mixed. Drop level tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Flatten dough with a fork lightly coated with flour.",
+        "Bake in preheated oven until golden brown, about 15 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup rolled oats",
+        "3/4 cup sweetened flaked coconut",
+        "1/2 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 teaspoon baking powder",
+        "2 tablespoons boiling water",
+        "1/2 cup butter, melted",
+        "1 tablespoon golden syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Anzac Biscuits",
+    "url": "http://allrecipes.com/recipe/221417/anzac-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aperol-spritz.json b/serverless-fleets/data/input/inferencing/recipes/aperol-spritz.json
new file mode 100644
index 000000000..66cf5423d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aperol-spritz.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a wine glass with ice cubes; pour in Prosecco and carbonated water. Top cocktail with bitter orange aperitif. Garnish with orange slice."
+    ],
+    "ingredients": [
+        "4 ice cubes, or as desired",
+        "2 fluid ounces Prosecco",
+        "1 splash carbonated water",
+        "1 (1.5 fluid ounce) jigger bitter orange aperitif (such as Aperol\u00ae)",
+        "1 slice orange (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aperol\u00ae Spritz",
+    "url": "http://allrecipes.com/recipe/231752/aperol-spritz/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apes-pulled-pork.json b/serverless-fleets/data/input/inferencing/recipes/apes-pulled-pork.json
new file mode 100644
index 000000000..5520a4172
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apes-pulled-pork.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix creole butter and jalapeno marinade, beer, honey, soy sauce, and Worcestershire sauce in a large cup. Fill marinade injector with beer marinade. Place pork shoulder in a baking dish; inject with marinade. Cover and marinate in the refrigerator for 8 hours.",
+        "Preheat oven to 225 degrees F (110 degrees C). Transfer pork to a large roasting pan and tightly cover with aluminum foil.",
+        "Bake in the preheated oven until very tender, about 12 hours. Drain and discard about 3/4 the pork juices; shred pork."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4526172.jpg",
+    "ingredients": [
+        "\u00bc (17 ounce) bottle creole butter and jalapeno injectable marinade (such as Tony Chachere's\u00ae)",
+        "\u00bd (12 fluid ounce) can or bottle beer",
+        "\u00bc cup honey",
+        "\u00bc cup soy sauce",
+        "3 tablespoons Worcestershire sauce",
+        "1 marinade injector",
+        "1 (7 pound) pork shoulder roast",
+        "1 pinch Creole seasoning (such as Tony Chachere's\u00ae), or to taste",
+        "fresh ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ape's Pulled Pork",
+    "url": "http://allrecipes.com/recipe/235161/apes-pulled-pork/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apfelkuchen-apple-cake.json b/serverless-fleets/data/input/inferencing/recipes/apfelkuchen-apple-cake.json
new file mode 100644
index 000000000..93cd5a18e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apfelkuchen-apple-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Grease the bottom and sides of a 9x13-inch baking dish or a 9-inch springform pan.",
+        "Beat 2 1/4 cup flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes; spread into baking dish and press dough up the sides. Press apple slices into dough.",
+        "Mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. Cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over apples. Allow dough to rise for 30 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Bake in preheated oven until cake is golden brown and apples are tender, about 35 minutes."
+    ],
+    "ingredients": [
+        "2 1/4 cups sifted all-purpose flour",
+        "1 1/8 cups warm milk",
+        "1/4 cup white sugar",
+        "1 (.25 ounce) package active dry yeast",
+        "6 tablespoons butter, softened",
+        "1 tablespoon vanilla extract",
+        "1 pinch salt",
+        "3 large apples - peeled, cored, and sliced",
+        "1 cup white sugar",
+        "3/4 cup sifted all-purpose flour",
+        "2 ounces candied lemon peel, chopped (optional)",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1 pinch salt",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apfelkuchen (Apple Cake)",
+    "url": "http://allrecipes.com/recipe/221383/apfelkuchen-apple-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aphrodisiac-tagliatelle-with-blue-che.json b/serverless-fleets/data/input/inferencing/recipes/aphrodisiac-tagliatelle-with-blue-che.json
new file mode 100644
index 000000000..451f012d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aphrodisiac-tagliatelle-with-blue-che.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain.",
+        "Drizzle olive oil over the cooked pasta and toss gently to coat.",
+        "Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.",
+        "Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve."
+    ],
+    "ingredients": [
+        "1 (16 ounce) box tagliatelle pasta",
+        "2 tablespoons olive oil",
+        "1 cup heavy cream",
+        "3 1/2 ounces crumbled blue cheese",
+        "2/3 teaspoon garlic powder",
+        "1 teaspoon lemon juice",
+        "1 pinch salt",
+        "1 pinch ground black pepper",
+        "1 pinch ground white pepper (optional)",
+        "1 pinch ground nutmeg",
+        "1 pinch dried oregano",
+        "1 pinch dried basil",
+        "1 tablespoon toasted walnuts, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aphrodisiac Tagliatelle with Blue Cheese Sauce",
+    "url": "http://allrecipes.com/recipe/219992/aphrodisiac-tagliatelle-with-blue-che/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/appalachian-slaw.json b/serverless-fleets/data/input/inferencing/recipes/appalachian-slaw.json
new file mode 100644
index 000000000..402e2802f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/appalachian-slaw.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise.  Add additional mayonnaise to suit your taste."
+    ],
+    "ingredients": [
+        "4 cups chopped cabbage",
+        "1 tomato, chopped",
+        "1/2 cucumber, chopped",
+        "1/2 cup chopped onion",
+        "1 tablespoon sugar",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 tablespoon mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Appalachian Slaw",
+    "url": "http://allrecipes.com/recipe/23800/appalachian-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/appetizer-cheese-bake.json b/serverless-fleets/data/input/inferencing/recipes/appetizer-cheese-bake.json
new file mode 100644
index 000000000..05f58d279
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/appetizer-cheese-bake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Spray a 1-quart baking dish with cooking spray.",
+        "In a bowl, mix the egg, mayonnaise, and pepper. Stir in the Cheddar cheese and onion, and transfer to the prepared dish.",
+        "Bake 25 minutes in the preheated oven, until golden brown."
+    ],
+    "ingredients": [
+        "1 egg, lightly beaten",
+        "1 cup mayonnaise",
+        "1/8 teaspoon ground black pepper",
+        "3 cups finely shredded Cheddar cheese",
+        "1 onion, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Appetizer Cheese Bake",
+    "url": "http://allrecipes.com/recipe/45531/appetizer-cheese-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/appetizer-mussels.json b/serverless-fleets/data/input/inferencing/recipes/appetizer-mussels.json
new file mode 100644
index 000000000..b11e2d0bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/appetizer-mussels.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.",
+        "Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.",
+        "Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.",
+        "Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce."
+    ],
+    "ingredients": [
+        "3/4 cup white wine",
+        "3/4 cup tomato and clam juice cocktail",
+        "3 cloves garlic - peeled and sliced",
+        "1/2 teaspoon crushed red pepper flakes",
+        "1 pound mussels, cleaned and debearded",
+        "3 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Appetizer Mussels",
+    "url": "http://allrecipes.com/recipe/22821/appetizer-mussels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/appetizer-sausage-balls-in-blankets.json b/serverless-fleets/data/input/inferencing/recipes/appetizer-sausage-balls-in-blankets.json
new file mode 100644
index 000000000..b6a87f7c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/appetizer-sausage-balls-in-blankets.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.  With hands shape into a ball.  Cover and refrigerate.",
+        "Meanwhile, shape heaping teaspoon of sausage meat into small balls.  In a large skillet, over medium heat, fry until well browned.  Drain thoroughly on paper towels.",
+        "Divide dough into as many pieces as sausage balls.  Then shape dough evenly around balls.  Wrap and freeze.",
+        "At Serving Time: Preheat oven to 400 degrees F.  Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons curry powder",
+        "1 teaspoon paprika",
+        "1/4 teaspoon salt",
+        "8 ounces shredded Cheddar cheese",
+        "1 pound pork sausage",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Appetizer Sausage Balls in Blankets",
+    "url": "http://allrecipes.com/recipe/9310/appetizer-sausage-balls-in-blankets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/appetizing-bread.json b/serverless-fleets/data/input/inferencing/recipes/appetizing-bread.json
new file mode 100644
index 000000000..80f907c8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/appetizing-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Place the unsliced white bread loaf in a large oven safe serving dish. Cutting only about half way down the loaf, make 8 slices. Sprinkle Parmesan cheese, Romano cheese, garlic, parsley, and 1/2 the extra virgin olive oil over loaf. Spread dried red chile peppers around base of bread.",
+        "Bake in the preheated oven approximately 15 minutes, or until the cheese is melted but not browned. Remove from oven and cover with remaining olive oil. Serve at once!"
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf unsliced white bread",
+        "1 cup freshly grated Parmesan cheese",
+        "1 cup grated Romano cheese",
+        "6 cloves garlic, crushed",
+        "1/2 cup chopped fresh parsley",
+        "1 cup extra virgin olive oil",
+        "2 tablespoons dried red chile peppers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Appetizing Bread",
+    "url": "http://allrecipes.com/recipe/26695/appetizing-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/appetizing-vegetarian-burritos.json b/serverless-fleets/data/input/inferencing/recipes/appetizing-vegetarian-burritos.json
new file mode 100644
index 000000000..9f28e3c32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/appetizing-vegetarian-burritos.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.",
+        "Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.",
+        "Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.",
+        "Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 bunch celery, sliced",
+        "1 large onion, chopped",
+        "2 tablespoons chili powder",
+        "1 tablespoon ground cumin",
+        "2 cloves garlic, minced, or more to taste",
+        "1 (28 ounce) can diced tomatoes",
+        "1 (15 ounce) can cannellini beans, drained and rinsed",
+        "1 (15 ounce) can red kidney beans, drained and rinsed",
+        "1 tablespoon lime juice, or to taste",
+        "hot sauce to taste",
+        "salt and ground black pepper to taste",
+        "8 (10 inch) warm flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Appetizing Vegetarian Burritos",
+    "url": "http://allrecipes.com/recipe/241097/appetizing-vegetarian-burritos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple--bacon-and-sage-pizza.json b/serverless-fleets/data/input/inferencing/recipes/apple--bacon-and-sage-pizza.json
new file mode 100644
index 000000000..83ec6c6a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple--bacon-and-sage-pizza.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat an oven to 350\u00b0F (180\u00b0C).",
+        "Wrap the garlic cloves in aluminum foil and roast in the oven until soft, about 20 minutes.",
+        "Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until combined. Slowly pour in the milk, continuing to whisk over medium heat until the sauce thickens, about 10 minutes. Remove the sauce from the heat and stir in the cheese. When the garlic cloves are cool enough to handle, squeeze out the soft garlic pulp and stir into the sauce until combined. Add salt and pepper to taste. Cover and set aside until ready to assemble pizza.",
+        "Preheat a Breville pizza maker on the preheat setting for 30 minutes.",
+        "Meanwhile, in a saut\u00e9 pan over medium-high heat, cook the bacon until browned, 4 to 5 minutes. Transfer the bacon to a paper towel\u2013lined plate to drain.",
+        "On a lightly floured surface, roll out half the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the garlic sauce evenly over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half each of the bacon, apple, onion and sage leaves. Sprinkle with pepper.",
+        "Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer\u2019s instructions until the crust is crisp, about 10 minutes.",
+        "Using the pizza peel, transfer the pizza to a cutting board. Preheat the pizza maker again, assemble the remaining pizza and bake on the classic setting. Cut the pizza into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.",
+        "Williams-Sonoma Test Kitchen"
+    ],
+    "ingredients": [
+        "2 garlic cloves",
+        "2 Tbs. unsalted butter",
+        "2 Tbs. all-purpose flour",
+        "1 1/2 cups (12 fl. oz./375 ml) milk",
+        "1/4 cup (1 oz./30 g) grated Gruy\u00e8re cheese",
+        "Kosher salt and freshly ground pepper",
+        "4 bacon slices, cut in half crosswise",
+        "1 batch thin-crust pizza dough",
+        "1/2 Pink Lady apple, thinly sliced into rounds",
+        "1/4 red onion, thinly sliced",
+        "Leaves from 1/2 bunch fresh sage"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Apple, Bacon and Sage Pizza",
+    "url": "http://www.williams-sonoma.com/recipe/apple--bacon-and-sage-pizza.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-almond-cheesecake-108644.json b/serverless-fleets/data/input/inferencing/recipes/apple-almond-cheesecake-108644.json
new file mode 100644
index 000000000..89a445030
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-almond-cheesecake-108644.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 10-inch-diameter springform pan. Wrap bottom with 2 layers of heavy-duty foil. Mix all ingredients in medium bowl to blend, crumbling almonds slightly. Press mixture onto bottom and 1 inch up sides of pan. Bake until set, about 7 minutes. Maintain oven temperature.",
+        "Combine almond paste, cream cheese, and sugar in processor; blend until smooth, occasionally scraping down sides of bowl, about 2 minutes. Mix in eggs until just blended. Pour filling into crust. Bake 15 minutes. Reduce heat to 325\u00b0F and bake until center is set and top appears dry, about 45 minutes longer. Cool. Wrap in plastic and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)",
+        "Toss apple slices with lemon juice in large bowl. Melt 3 tablespoons butter in heavy large skillet over high heat. Add apples and saut\u00e9 until golden and tender, stirring frequently, about 9 minutes. Sprinkle with brown sugar and cinnamon. Stir to coat. Add remaining 1 tablespoon butter. Stir until coated and glazed. Cool slightly.",
+        "Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Arrange apples (warm or room temperature) in concentric circles atop cheesecake. Brush apples with any juices left in skillet. Cut into wedges and serve."
+    ],
+    "ingredients": [
+        "1 cup graham cracker crumbs",
+        "1 cup sliced almonds, toasted",
+        "6 tablespoons (3/4 stick) unsalted butter, melted",
+        "2 tablespoons golden brown sugar",
+        "1/4 teaspoon salt",
+        "1 1/2 7-ounce packages almond paste, crumbled",
+        "3 8-ounce packages cream cheese, room temperature",
+        "6 tablespoons sugar",
+        "4 large eggs",
+        "4 large Jonagold apples (about 2 1/2 pounds), peeled, cored, cut into 1/3-inch-thick slices",
+        "2 tablespoons fresh lemon juice",
+        "4 tablespoons unsalted butter",
+        "3/4 cup (packed) golden brown sugar",
+        "3/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Food Processor",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Apple",
+        "Almond",
+        "Fall",
+        "Chill",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Almond Cheesecake",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-almond-cheesecake-108644"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-almond-crisp-106228.json b/serverless-fleets/data/input/inferencing/recipes/apple-almond-crisp-106228.json
new file mode 100644
index 000000000..d36605d1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-almond-crisp-106228.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Whisk flour, brown sugar, and cinnamon in medium bowl to blend well. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in almonds; cover and chill until ready to use. (Can be made up to 3 days ahead.)",
+        "Preheat oven to 350\u00b0F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl; whisk to blend well. Mix in apples, then vanilla and almond extracts.",
+        "Spoon filling into prepared dish. Sprinkle topping over. Bake until apples are tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes; serve warm."
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "1/2 cup (packed) golden brown sugar",
+        "2 teaspoons ground cinnamon",
+        "3/4 cup (1 1/2 sticks) chilled salted butter, cut into 1/2-inch pieces",
+        "1 cup sliced almonds (about 4 1/2 ounces)",
+        "3/4 cup sugar",
+        "3 tablespoons all purpose flour",
+        "1 tablespoon grated lemon peel",
+        "1 1/2 teaspoons ground cinnamon",
+        "3/4 teaspoon ground nutmeg",
+        "8 small Granny Smith apples (about 4 1/2 pounds), peeled, halved, cored, thinly sliced",
+        "1 1/2 teaspoons vanilla extract",
+        "3/4 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Almond",
+        "Winter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Almond Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-almond-crisp-106228"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-almond-crunch-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-almond-crunch-salad.json
new file mode 100644
index 000000000..d454f1727
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-almond-crunch-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package mixed salad greens",
+        "1/2 cup slivered almonds",
+        "1/2 cup crumbled feta cheese",
+        "1 cup tart apple, cored and chopped",
+        "1/4 cup sliced red onion",
+        "1/4 cup golden raisins",
+        "1 cup raspberry vinaigrette salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Almond Crunch Salad",
+    "url": "http://allrecipes.com/recipe/73704/apple-almond-crunch-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-almond-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-almond-pie.json
new file mode 100644
index 000000000..4f75f381d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-almond-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into a 9-inch pie pan.",
+        "Toss apples, almonds, white sugar, brown sugar, and flour together in a bowl until apples and almonds are completely coated.",
+        "Mix honey, egg yolk, water, and almond extract together in a microwave-safe dish.",
+        "Microwave honey mixture, stirring every 15 seconds, until mixture is melted and smooth, 30 to 45 seconds. Pour honey mixture over apple mixture and toss to coat. Transfer apple mixture to the prepared pie crust; sprinkle filling with cinnamon. Top pie with the remaining pie crust and pinch edges together to seal.",
+        "Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes."
+    ],
+    "ingredients": [
+        "1 (15 ounce) package pastry for a double crust 9-inch pie, divided",
+        "6 cups peeled and sliced apples",
+        "1/2 cup crushed almonds",
+        "1 1/4 cups white sugar",
+        "1/2 cup brown sugar",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons honey",
+        "1 large egg yolk",
+        "1/2 teaspoon water",
+        "1/4 teaspoon almond extract",
+        "1 teaspoon ground cinnamon, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Almond Pie",
+    "url": "http://allrecipes.com/recipe/234069/apple-almond-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-almond-rice.json b/serverless-fleets/data/input/inferencing/recipes/apple-almond-rice.json
new file mode 100644
index 000000000..dbbbfc14d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-almond-rice.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine water, apple cider, and golden raisins in a pot. Bring to a boil; add rice. Cook, stirring often, until most of the water is absorbed, about 17 minutes. Mix in white sugar, brown sugar, and 1/4 teaspoon cinnamon; continue cooking until rice is tender, about 3 minutes more. Remove from heat.",
+        "Heat olive oil in a large skillet over medium heat. Cook and stir apple, onion, and celery in the hot oil until softened, about 5 minutes. Season with white pepper, salt, and a dash of cinnamon. Stir in almonds; cook until starting to brown, 3 to 5 minutes.",
+        "Fold apple and almond mixture into rice. Let stand until flavors combine, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 cups water",
+        "1 cup apple cider",
+        "1 cup golden raisins",
+        "1/4 cup apple cider vinegar",
+        "1 1/4 cups jasmine rice",
+        "1 teaspoon white sugar",
+        "1 teaspoon brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1 tablespoon extra-virgin olive oil",
+        "1 Granny Smith apple - peeled, cored, and diced",
+        "1 small sweet onion, diced",
+        "1 stalk celery, diced",
+        "1/4 teaspoon ground white pepper",
+        "1/8 teaspoon salt",
+        "1 dash ground cinnamon",
+        "1/4 cup blanched slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Almond Rice",
+    "url": "http://allrecipes.com/recipe/256320/apple-almond-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-almond-turnover.json b/serverless-fleets/data/input/inferencing/recipes/apple-almond-turnover.json
new file mode 100644
index 000000000..0abd0b656
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-almond-turnover.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Place apples in a large baking dish and add vinegar, brown sugar, and 3/4 cup water; scrape in seeds from vanilla bean and add pod. Toss to coat apples and roast, turning apples occasionally and adding a splash of water if pan looks dry at any point, until apples are tender and starting to brown and juices are syrupy, 35\u201340 minutes. Let apples cool in pan; discard vanilla pod. Reduce oven temperature to 375\u00b0F.",
+        "Roll out puff pastry on a lightly floured surface to a 14x11\" rectangle. Transfer to a parchment-lined baking sheet, placing a short end nearest to you.",
+        "Roll out almond paste on a lightly floured surface to about a 11x4\" rectangle and place lengthwise on the left-hand side of pastry, leaving a 1 1/2\" border on the left side.",
+        "Arrange apple halves in a single row, slightly overlapping, on top of almond paste and drizzle any pan juices over. Dot apples with butter and fold a long side of pastry up and over apples to create a long rectangle. Using a fork, crimp all open edges firmly to seal; trim crimped sides just enough to tidy edges.",
+        "Whisk egg with 1 tsp. water in a small bowl and brush pastry with egg wash; sprinkle with granulated sugar. Cut several slits in top of the puff pastry to vent. Bake turnover, rotating baking sheet halfway through, until pastry is puffed and deeply browned, 40\u201345 minutes. Let cool slightly. Serve slices of turnover with scoops of ice cream, if desired.",
+        "Turnover can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature. Reheat in 350\u00b0F oven, if desired."
+    ],
+    "ingredients": [
+        "3 large Pink Lady apples, peeled, halved, cored",
+        "1/2 cup apple cider vinegar",
+        "1/4 cup (packed) light brown sugar",
+        "1/2 vanilla bean, halved lengthwise",
+        "1 (14-ounce) package frozen puff pastry (such as Dufour), thawed",
+        "All-purpose flour (for dusting)",
+        "3 1/2 ounces almond paste",
+        "4 tablespoons unsalted butter, cut into small pieces",
+        "1 large egg, beaten to blend",
+        "2 tablespoons granulated sugar",
+        "Vanilla ice cream (for serving; optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Apple",
+        "Pastry",
+        "Dessert",
+        "Kid-Friendly",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Almond Turnover",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-almond-turnover"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-bacon-grilled-cheese.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-bacon-grilled-cheese.json
new file mode 100644
index 000000000..47ecfda91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-bacon-grilled-cheese.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat a sandwich/panini press according to manufacturer's instructions.",
+        "Set one slice of bread on a work surface. Top bread with 1 slice cheese, apple slices, bacon slices, and remaining 1 slice cheese. Place remaining bread slice on top.",
+        "Cook sandwich in the preheated panini press until bread is lightly toasted and cheese begins to melt, about 5 minutes."
+    ],
+    "ingredients": [
+        "2 slices cracked wheat bread",
+        "2 thin slices aged Cheddar cheese",
+        "2 slices Honeycrisp apple, or more to taste",
+        "2 cooked bacon strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Bacon Grilled Cheese",
+    "url": "http://allrecipes.com/recipe/237278/apple-and-bacon-grilled-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-bbq-sauce-baby-back-ribs.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-bbq-sauce-baby-back-ribs.json
new file mode 100644
index 000000000..d59c15270
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-bbq-sauce-baby-back-ribs.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.",
+        "Preheat grill for high heat.",
+        "Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done."
+    ],
+    "ingredients": [
+        "4 cups barbeque sauce",
+        "4 cups applesauce",
+        "4 pounds baby back pork ribs",
+        "salt and black pepper to taste",
+        "cayenne pepper to taste",
+        "garlic powder to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and BBQ Sauce Baby Back Ribs",
+    "url": "http://allrecipes.com/recipe/85760/apple-and-bbq-sauce-baby-back-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-meringue-souffles-13265.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-meringue-souffles-13265.json
new file mode 100644
index 000000000..0863427bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-meringue-souffles-13265.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0 F. and lightly butter two 1-cup ramekins (4 inches in diameter by 1 1/2 inches high).",
+        "In a heavy saucepan simmer apples, brown sugar, cinnamon, and brandy, covered, stirring occasionally, 10 minutes.",
+        "In a bowl with an electric mixer beat whites until they just hold stiff peaks. Beat in hot apple mixture and blackberries until just combined.",
+        "Spoon mixture into ramekins, mounding it in centers, and run a knife around sides, freeing mixture to aid rising. Bake souffl\u00e9s on a baking sheet in middle of oven until puffed and golden brown, about 8 minutes, and while they are still warm sprinkle with confectioners' sugar.",
+        "Serve souffl\u00e9s immediately."
+    ],
+    "ingredients": [
+        "2 cups coarsely grated peeled Golden Delicious apples (about 2)",
+        "1/2 cup firmly packed light brown sugar",
+        "1 teaspoon cinnamon",
+        "2 tablespoons brandy",
+        "2 large egg whites",
+        "3/4 cup picked-over fresh blackberries, quartered",
+        "1 tablespoon confectioners' sugar for sprinkling"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Low Sodium",
+        "Blackberry",
+        "Apple",
+        "Gourmet"
+    ],
+    "title": "Apple and Blackberry Meringue Souffles",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-blackberry-meringue-souffles-13265"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-pie-1960.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-pie-1960.json
new file mode 100644
index 000000000..5312bca34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-pie-1960.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Combine flour and sugar in medium bowl. Add butter and rub in with fingertips until coarse crumbs form. Mix in beaten egg. Mix in enough ice water by tablespoonfuls to form moist clumps. Divide dough in half. Gather dough into 2 balls; flatten into disks. Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)",
+        "Preheat oven to 375\u00b0F. Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.",
+        "Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.",
+        "Spoon filling into crust. Roll out second dough disk on floured surface to 12-inch round. Place dough atop filling. Fold top crust edge under bottom edge and pinch to seal. Crimp edges decoratively. Brush crust with milk. Sprinkle with remaining 2 teaspoons sugar. Cut several slits on top of pie.",
+        "Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes. Cool pie on rack 30 minutes. Serve pie warm with sweetened whipped cream."
+    ],
+    "ingredients": [
+        "2 cups self-rising flour",
+        "9 tablespoons sugar",
+        "3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces",
+        "1 large egg, beaten to blend",
+        "2 tablespoons (about) ice water",
+        "2 pounds tart green apples (such as Granny Smith), peeled, quartered,\u00a0cored, cut into 1/4-inch-thick slices",
+        "1 1/2 cups frozen unsweetened blackberries, unthawed",
+        "1/3 cup plus 2 teaspoons sugar",
+        "2 tablespoons all purpose flour",
+        "Milk",
+        "Sweetened whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Fourth of July",
+        "Blackberry",
+        "Apple",
+        "Spring",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Blackberry Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-blackberry-pie-1960"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-polenta-cobbler-51149230.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-polenta-cobbler-51149230.json
new file mode 100644
index 000000000..1515036ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-polenta-cobbler-51149230.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and toss to evenly distribute. Transfer mixture to a shallow 3-quart baking dish and set aside.",
+        "Combine polenta, baking powder, salt, 1 1/2 cups flour, and 1/4 cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer flour mixture to a large bowl and form a well in the center. Add 1 cup cream to well and mix with a spoon or spatula until a shaggy dough forms.",
+        "Transfer mixture to a lightly floured work surface and knead just until dough comes together, about 3 times. Pat or roll out dough into a 14x4\" rectangle about 1/2\" thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.",
+        "Arrange biscuits over fruit mixture, spacing about 1/2\" apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.",
+        "Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.",
+        "Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Cobbler can be made 6 hours ahead. Let stand at room temperature."
+    ],
+    "ingredients": [
+        "3 pounds baking apples (such as Honeycrisp or Pink Lady), peeled, cored, cut into 1/4\" wedges",
+        "1 10-ounce package frozen blackberries (about 2 cups), thawed",
+        "1/3 cup sugar",
+        "3 tablespoons cornstarch",
+        "3 tablespoons honey",
+        "2 tablespoons unsalted butter, cut into 1/2\" pieces",
+        "2 tablespoons fresh lemon juice",
+        "1/2 cup medium-grind polenta or cornmeal (not quick-cooking)",
+        "2 teaspoons baking powder",
+        "3/4 teaspoon kosher salt",
+        "1 1/2 cups all-purpose flour plus more for work surface",
+        "1/4 cup sugar plus more for sprinkling",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2\" pieces",
+        "1 cup heavy cream plus more for brushing"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Blackberry",
+        "Apple",
+        "Winter",
+        "Hominy/Cornmeal/Masa",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Blackberry Polenta Cobbler",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-blackberry-polenta-cobbler-51149230"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-sorbet-1957.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-sorbet-1957.json
new file mode 100644
index 000000000..9426d1dd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-blackberry-sorbet-1957.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Combine apples, blackberries and water in heavy large pot or Dutch oven. Bring to boil over medium-high heat. Cover, reduce heat to medium and simmer until fruit is tender, stirring occasionally, about 20 minutes. Transfer to sieve set over large bowl. Press to force through as much fruit and liquid as possible. Discard solids in sieve.",
+        "Return puree to same pot. Add sugar and corn syrup. Stir over low heat just until sugar dissolves. Spoon puree into 13x9x2-inch glass dish. Freeze until almost solid, about 1 hour.",
+        "Break up frozen puree into chunks. Place in processor; puree. Return to same dish; cover and freeze until firm enough to hold shape in spoon, at least 1 hour."
+    ],
+    "ingredients": [
+        "2 pounds cooking apples (such as McIntosh), stemmed, unpeeled, cut\u00a0into 1/2-inch pieces (including cores and seeds)",
+        "1 1-pound bag frozen unsweetened blackberries, unthawed",
+        "1 1/2 cups water",
+        "3/4 cup sugar",
+        "1/4 cup light corn syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Fruit",
+        "Dessert",
+        "Low Sodium",
+        "Frozen Dessert",
+        "Blackberry",
+        "Apple",
+        "Summer",
+        "Vegan",
+        "Ireland",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Blackberry Sorbet",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-blackberry-sorbet-1957"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-brown-sugar-corned-beef.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-brown-sugar-corned-beef.json
new file mode 100644
index 000000000..f33d91d90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-brown-sugar-corned-beef.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.",
+        "Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables."
+    ],
+    "ingredients": [
+        "4 cups apple juice",
+        "1/2 cup brown sugar",
+        "1 tablespoon prepared mustard",
+        "2 (3 pound) corned beef briskets with spice packets",
+        "20 small red potatoes, scrubbed",
+        "4 carrots, cut into chunks",
+        "2 onions, cut into 8 wedges",
+        "1 head cabbage, cored and cut into large chunks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Brown Sugar Corned Beef",
+    "url": "http://allrecipes.com/recipe/216933/apple-and-brown-sugar-corned-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-buffalo-monterey-jack-roll.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-buffalo-monterey-jack-roll.json
new file mode 100644
index 000000000..abdf720cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-buffalo-monterey-jack-roll.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Spread mustard onto cut-sides of onion roll halves. Top one half with apple slices and cheese; sandwich with remaining half."
+    ],
+    "ingredients": [
+        "1 tablespoon Dijon mustard",
+        "1 onion roll, split",
+        "1/4 apple, thinly sliced",
+        "1 slice Buffalo sauce-flavored Monterey jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Buffalo Monterey Jack Roll",
+    "url": "http://allrecipes.com/recipe/238894/apple-and-buffalo-monterey-jack-roll/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-calvados-tart-107610.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-calvados-tart-107610.json
new file mode 100644
index 000000000..1446e04f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-calvados-tart-107610.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.",
+        "Preheat oven to 425\u00b0F.",
+        "While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.",
+        "Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.",
+        "While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.",
+        "Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.",
+        "Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream."
+    ],
+    "ingredients": [
+        "All-butter pastry dough",
+        "1 3/4 pound Gala apples",
+        "2 teaspoons fresh lemon juice",
+        "1/3 cup plus 1/2 tablespoon granulated sugar",
+        "Calvados applesauce",
+        "3 tablespoons unsalted butter, cut into 1/2-inch pieces",
+        "1 1/2 tablespoons apple jelly",
+        "1 cup chilled heavy cream",
+        "1 tablespoon confectioners sugar",
+        "1 1/2 tablespoons Calvados",
+        "Special equipment: parchment paper; a large baking sheet (at least 14 inches wide)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Lemon",
+        "Apple",
+        "Brandy",
+        "Winter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Calvados Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-calvados-tart-107610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-caraway-tartlets-with-cinnamon-clove-ice-cream-and-cider-caramel-sauce-102909.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-caraway-tartlets-with-cinnamon-clove-ice-cream-and-cider-caramel-sauce-102909.json
new file mode 100644
index 000000000..3d127780b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-caraway-tartlets-with-cinnamon-clove-ice-cream-and-cider-caramel-sauce-102909.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Blend flour, sugar, caraway and salt in processor. Add butter and process, using on/off turns, until butter is cut into pea-size pieces. Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)",
+        "Place 3/4 cup Cider-Caramel Sauce in heavy large skillet. Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.",
+        "Place rack at lowest position in oven; preheat to 375\u00b0F Divide filling among crusts, overlapping apples, if desired. Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes. Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead. Let stand at room temperature.)",
+        "Rewarm remaining sauce in small saucepan. Place tartlets on plates. Top with ice cream and some warm sauce. Garnish with grapes and mint, if desired."
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "3 tablespoons sugar",
+        "1 teaspoon caraway seeds",
+        "1/2 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces",
+        "5 teaspoons (or more) ice water",
+        "Cider-Caramel Sauce",
+        "2 1/2 pounds medium Granny Smith apples (about 7), peeled, halved, cored, each half cut into 4 wedges",
+        "1/2 teaspoon ground cinnamon",
+        "Cinnamon-Clove Ice Cream or vanilla ice cream",
+        "Clusters of red grapes (optional)",
+        "Fresh mint (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Winter",
+        "Cinnamon",
+        "Caraway",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-caraway-tartlets-with-cinnamon-clove-ice-cream-and-cider-caramel-sauce-102909"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-carrot-christmas-pudding.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-carrot-christmas-pudding.json
new file mode 100644
index 000000000..0dbcb1a8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-carrot-christmas-pudding.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.",
+        "Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate."
+    ],
+    "ingredients": [
+        "4 carrots, peeled and grated",
+        "2 apples - peeled, cored, and grated",
+        "1 cup raisins (optional)",
+        "1 cup fine bread crumbs",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground allspice",
+        "2/3 cup butter",
+        "1/2 cup white sugar",
+        "4 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Carrot Christmas Pudding",
+    "url": "http://allrecipes.com/recipe/151826/apple-and-carrot-christmas-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-celery-salad-with-peanuts-102740.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-celery-salad-with-peanuts-102740.json
new file mode 100644
index 000000000..9a563ad95
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-celery-salad-with-peanuts-102740.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Whisk together lemon juice and mustard in a large bowl. Add oil in a stream, whisking until emulsified. Add apples, celery, and parsley, tossing to coat. Just before serving, sprinkle with peanuts."
+    ],
+    "ingredients": [
+        "2 tablespoons fresh lemon juice",
+        "1/2 teaspoon Dijon mustard",
+        "1/4 cup olive oil",
+        "3 crisp red apples such as Fuji or Rome, cut into 1/4-inch-thick julienne",
+        "2 tart green apples such as Granny Smith, cut into 1/4-inch-thick julienne",
+        "4 large celery ribs, cut into 1/4-inch-thick julienne",
+        "1/4 cup chopped fresh parsley",
+        "1/3 cup dry-roasted peanuts, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Nut",
+        "Side",
+        "No-Cook",
+        "Kid-Friendly",
+        "Apple",
+        "Peanut",
+        "Celery",
+        "Fall",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Apple and Celery Salad with Peanuts",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-celery-salad-with-peanuts-102740"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-cheddar-cheese-souffles.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-cheddar-cheese-souffles.json
new file mode 100644
index 000000000..9c1f4f0aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-cheddar-cheese-souffles.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place a large skillet over medium-high heat and melt 1 tablespoon butter just until the edges of the butter look slightly browned and smells nutty, about 1 minute. Stir apples into butter and cook until they just begin to soften, about 2 minutes. Sprinkle with sugar and continue to cook until apples are soft and slightly caramelized, about 5 minutes. Transfer apples to a plate and spread out to cool.",
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 4 ramekins generously with butter. Place ramekins onto a sheet pan.",
+        "Melt 2 tablespoons butter in a small skillet over medium heat; stir in flour and cook until mixture is smooth and raw taste of flour is cooked out of the roux, 2 to 3 minutes. Pour milk into roux, bring to a simmer, and whisk until mixture thickens to a smooth white sauce, about 2 minutes. Cook, whisking, for 1 minute more and remove from heat; cool white sauce to lukewarm temperature.",
+        "Pour white sauce into a large mixing bowl and whisk in salt, black pepper, cayenne pepper, nutmeg, and egg yolks. Stir Cheddar cheese into white sauce mixture until thoroughly combined.",
+        "Whisk egg whites in a glass or metal bowl until they hold soft, fluffy peaks, about 2 minutes. Gently fold half the beaten egg whites into the souffle batter. Repeat with remaining whites to make a soft, airy batter. Fold in cooled apple mixture. Divide mixture into prepared ramekins.",
+        "Bake in the preheated oven until souffles have risen and tops are browned, about 22 minutes. Souffles will fall slightly as they cool. Serve warm."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "1 tablespoon butter",
+        "1  Granny Smith apple - peeled, cored, and diced",
+        "1 tablespoon white sugar",
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1 cup 2% milk",
+        "\u00bd teaspoon salt",
+        "1 pinch freshly ground black pepper",
+        "1 pinch cayenne pepper",
+        "1 pinch freshly grated nutmeg",
+        "2  eggs, separated",
+        "3 ounces sharp white Cheddar cheese, shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Cheddar Cheese Souffles",
+    "url": "http://allrecipes.com/recipe/235274/apple-and-cheddar-cheese-souffles/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-cheddar-french-toast-sandwi.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-cheddar-french-toast-sandwi.json
new file mode 100644
index 000000000..ce74f103d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-cheddar-french-toast-sandwi.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk eggs, milk, and herbes de Provence together in a bowl until smooth. Dip 1 slice bread in the egg mixture until evenly soaked.",
+        "Melt butter in a skillet over medium heat; cook the dipped bread until slightly browned, 1 to 2 minutes per side. Transfer bread to a paper towel-lined plate. Repeat dipping bread in egg mixture and cooking in the skillet with remaining slices.",
+        "Cook and stir spinach in the same skillet over medium heat until wilted, 2 to 3 minutes. Layer spinach on top of 2 slices of French toast; top with apple slices and Cheddar cheese. Place a piece of French toast over Cheddar cheese layer creating a sandwich."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 1/2 tablespoons milk",
+        "1 teaspoon herbes de Provence, or to taste",
+        "4 slices day-old artisan-style bread",
+        "2 tablespoons butter",
+        "1 cup fresh spinach, or to taste",
+        "1/2 Granny Smith apple, cored and thinly sliced",
+        "4 slices Cheddar cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Cheddar French Toast Sandwich",
+    "url": "http://allrecipes.com/recipe/239141/apple-and-cheddar-french-toast-sandwi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-cheddar-stuffed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-cheddar-stuffed-chicken.json
new file mode 100644
index 000000000..d211f02e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-cheddar-stuffed-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray and sprinkle with 1 pinch thyme.",
+        "Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/4-inch.",
+        "Spread apples and Cheddar cheese evenly over each chicken breast. Starting at one end, roll each breast around filling and secure the roll with a toothpick through the center. Transfer breasts to prepared baking dish. Drizzle olive oil over each breast and sprinkle with remaining thyme.",
+        "Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of the meat should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1/4 teaspoon dried thyme, divided, or more to taste",
+        "3 skinless, boneless chicken breast halves",
+        "3 small apples - peeled, cored and chopped",
+        "2 1/4 ounces white Cheddar cheese (such as Babybel\u00ae), chopped",
+        "1 teaspoon olive oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Cheddar Stuffed Chicken",
+    "url": "http://allrecipes.com/recipe/234719/apple-and-cheddar-stuffed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-cinnamon-spaghetti-squash.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-cinnamon-spaghetti-squash.json
new file mode 100644
index 000000000..0bb686f0f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-cinnamon-spaghetti-squash.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet lightly with cooking spray.",
+        "Heat spaghetti squash in the microwave for 1 minute. Cut in half and scoop out seeds. Place cut-side down on the baking sheet.",
+        "Bake squash in the preheated oven until softened, about 30 minutes. Flip over with tongs. Place 1 tablespoon butter into each cavity; sprinkle brown sugar inside. Dust squash with nutmeg and cinnamon and fill with sliced apples.",
+        "Continue baking squash until apple slices are tender, 30 to 40 minutes more.",
+        "Divide apple slices among serving plates. Scrape squash out of the skin with a fork and drop over apple slices."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 spaghetti squash",
+        "2 tablespoons butter",
+        "1/4 cup brown sugar",
+        "1 pinch ground nutmeg, or to taste",
+        "1 pinch ground cinnamon, or to taste",
+        "2 apples, peeled and thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Cinnamon Spaghetti Squash",
+    "url": "http://allrecipes.com/recipe/256080/apple-and-cinnamon-spaghetti-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-crabapple-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-crabapple-sauce.json
new file mode 100644
index 000000000..f29bddb9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-crabapple-sauce.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a large pot, combine the red apples, crab apples, and apple cider. Simmer over low heat until apples are completely soft, about 3 hours. Stir in sugar to taste."
+    ],
+    "ingredients": [
+        "5 pounds red apples - peeled, cored and diced",
+        "1 1/2 pounds crabapples, cleaned and chopped",
+        "1 cup fresh apple cider",
+        "2 cups white sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Crabapple Sauce",
+    "url": "http://allrecipes.com/recipe/149342/apple-and-crabapple-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-cranberry-chutney-231003.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-cranberry-chutney-231003.json
new file mode 100644
index 000000000..1c9d56753
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-cranberry-chutney-231003.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Put oven rack in upper third of oven and preheat oven to 400\u00b0F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.",
+        "Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 lb Gala apples (about 4)",
+        "1 medium onion, cut into 1-inch pieces",
+        "2/3 cup packed dark brown sugar",
+        "1/2 cup fresh orange juice",
+        "3 tablespoons unsalted butter, melted",
+        "2 teaspoons mustard seeds",
+        "1/4 teaspoon ground ginger",
+        "1/8 teaspoon ground cloves",
+        "1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Ginger",
+        "Onion",
+        "Roast",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Cranberry",
+        "Apple",
+        "Fall",
+        "Clove",
+        "Seed",
+        "Gourmet"
+    ],
+    "title": "Apple and Cranberry Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-cranberry-chutney-231003"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-cranberry-crisps-with-ginger-pecan-topping-108642.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-cranberry-crisps-with-ginger-pecan-topping-108642.json
new file mode 100644
index 000000000..65005fcf7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-cranberry-crisps-with-ginger-pecan-topping-108642.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter four 1 1/4-cup custard cups or souffl\u00e9 dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes.",
+        "Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips.",
+        "Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream."
+    ],
+    "ingredients": [
+        "4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes",
+        "1/2 cup dried sweetened cranberries",
+        "1/2 cup sugar",
+        "3 tablespoons minced crystallized ginger",
+        "1 tablespoon all purpose flour",
+        "1/3 cup (packed) dark brown sugar",
+        "1/4 cup all purpose flour",
+        "1/4 cup old-fashioned oats",
+        "1 teaspoon ground ginger",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground cloves",
+        "1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "2/3 cup toasted pecans, coarsely chopped",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Cranberry",
+        "Apple",
+        "Pecan",
+        "Oat",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Cranberry Crisps with Ginger-Pecan Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-cranberry-crisps-with-ginger-pecan-topping-108642"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cherry-custard-bread-pudding-236214.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cherry-custard-bread-pudding-236214.json
new file mode 100644
index 000000000..4bcda48ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cherry-custard-bread-pudding-236214.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.",
+        "Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.",
+        "Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "2 1/2 cups whipping cream",
+        "6 large eggs",
+        "2 large egg yolks",
+        "1/2 cup sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1 (16- to 17-ounce) loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes",
+        "2 3/4 pounds Granny Smith apples, peeled, cored, each cut into 8 wedges",
+        "1 cup dried tart cherries",
+        "1 cup Armagnac or brandy",
+        "1/2 cup plus 2 tablespoons unsalted butter, divided",
+        "1/2 cup (packed) dark brown sugar",
+        "1/8 teaspoon salt",
+        "1 cup applesauce",
+        "1/2 cup toffee bits (such as Skor or Heath)",
+        "1/2 cup slivered or sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Cherry",
+        "Fall",
+        "Winter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Dried Cherry Custard Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-dried-cherry-custard-bread-pudding-236214"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cherry-lattice-pie-10717.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cherry-lattice-pie-10717.json
new file mode 100644
index 000000000..ee4f2ce08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cherry-lattice-pie-10717.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Peel, halve, and core apples and cut into 1/4-inch slices. In a large bowl toss apples with granulated sugar, dried cherries, dried cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons flour. In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 tablespoons flour.",
+        "In a large bowl stir together flour and salt. With a pastry blender or fingertips blend in shortening, blending until mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with. Scrape dough together to form a ball and halve, flattening halves to 1-inch-thick disks. Wrap 1 disk in plastic wrap and reserve. Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-quart capacity), leaving 3/4-inch overhang. Spoon apple mixture into pastry and top with brown sugar mixture. Cover filling loosely with plastic wrap.",
+        "Preheat oven to 350\u00b0F.",
+        "Halve reserved dough. On a lightly floured surface roll 1 half into a very thin 11-inch round and with a fluted pastry wheel cut round into 1 3/4-inch-wide strips. Repeat procedure with remaining dough.",
+        "Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate. Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively. Brush lattice top with milk and sprinkle with sugar.",
+        "Put sheet of foil on lower rack of oven. Bake pie in middle of oven 1 hour and 15 minutes, or until top is golden and filling is bubbling. Cool pie on rack and serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 pounds Granny Smith, Braeburn, or other tart apples",
+        "1/3 cup granulated sugar",
+        "1/2 cup dried sour cherries, dried cranberries, or raisins",
+        "2 tablespoons fresh lemon juice",
+        "1/2 teaspoon cinnamon",
+        "1/4 cup all-purpose flour",
+        "3/4 cup firmly packed brown sugar",
+        "1/2 stick (1/4 cup) unsalted butter, softened",
+        "2 1/2 cups all-purpose flour",
+        "1 1/4 teaspoons salt",
+        "1 cup chilled vegetable shortening",
+        "4 to 6 tablespoons cold water",
+        "2 tablespoons milk",
+        "1 tablespoon sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Cherry",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Apple and Dried-Cherry Lattice Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-dried-cherry-lattice-pie-10717"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cherry-lattice-pie-107533.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cherry-lattice-pie-107533.json
new file mode 100644
index 000000000..885afe096
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cherry-lattice-pie-107533.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Blend both flours, sugar, and salt in processor until just combined. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Add milk. Using on/off turns, process until moist clumps form. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle. Wrap each in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled.)",
+        "Preheat oven to 375\u00b0F. Place apples on large rimmed baking sheet; toss with 3 tablespoons sugar, 2 tablespoons butter, and lemon juice. Roast until apples are tender, stirring occasionally, about 45 minutes. Transfer to large bowl. Stir in cherries, brown sugar, and vanilla. Cool completely.",
+        "Butter 9-inch glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer to pie dish; trim overhang to 1/2 inch. Spoon filling into crust.",
+        "Roll out dough rectangle on floured surface to 11x6-inch rectangle. Cut lengthwise into 8 strips. Arrange 4 strips across pie, spacing evenly. Place remaining 4 strips across first 4 strips, forming lattice pattern. Fold dough overhang over ends of strips; crimp edge. Brush strips and edge with 1 tablespoon butter.",
+        "Bake until pie is golden and filling is bubbling, covering edge with foil if browning too quickly, about 40 minutes. Cool 45 minutes. Dust pie with powdered sugar."
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "1/2 cup cake flour",
+        "1 tablespoon sugar",
+        "3/4 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into pieces",
+        "1/4 cup chilled solid vegetable shortening, cut into pieces",
+        "5 tablespoons cold whole milk",
+        "5 Granny Smith apples (about 1 3/4 pounds total), peeled, cored, cut into 1/4-inch-thick slices, slices cut crosswise into thirds",
+        "3 tablespoons sugar",
+        "3 tablespoons unsalted butter, melted",
+        "1 tablespoon fresh lemon juice",
+        "1 cup dried Bing cherries",
+        "1/4 cup (packed) dark brown sugar",
+        "1/2 teaspoon vanilla extract",
+        "Powdered sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Apple",
+        "Cherry",
+        "Winter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Dried-Cherry Lattice Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-dried-cherry-lattice-pie-107533"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cranberry-crisp.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cranberry-crisp.json
new file mode 100644
index 000000000..0894f80b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cranberry-crisp.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place a rack in the middle position in the oven and preheat to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Line a baking sheet with aluminum foil.",
+        "Combine apples, dried cranberries, 1/2 cup flour, 1/2 cup white sugar, lemon juice, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg together in a bowl until apples and cranberries are well-coated; spread filling into the prepared baking dish.",
+        "Mix oats, brown sugar, 1/2 cup flour, 1/2 cup white sugar, butter, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, baking soda, baking powder, and salt together in a bowl using your hands until well-mixed; sprinkle over the filling. Place baking dish on the prepared baking sheet.",
+        "Bake in the preheated oven until filling is bubbling and topping is golden brown, 55 to 60 minutes. Remove baking dish from oven and cool crisp for 15 minutes before serving."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "Filling:",
+        "9 large apples, peeled, cored, and sliced",
+        "1 cup sweetened dried cranberries (such as Ocean Spray\u00ae Craisins\u00ae)",
+        "1/2 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "2 tablespoons lemon juice",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon freshly grated nutmeg",
+        "Topping:",
+        "2 cups rolled oats",
+        "1/2 cup light brown sugar",
+        "1/2 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 cup butter, softened",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon freshly grated nutmeg",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Dried Cranberry Crisp",
+    "url": "http://allrecipes.com/recipe/239225/apple-and-dried-cranberry-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cranberry-pie-15557.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cranberry-pie-15557.json
new file mode 100644
index 000000000..e93ea34d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-dried-cranberry-pie-15557.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)",
+        "Position rack in bottom third of oven and preheat to 375\u00b0F. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then brandy and vanilla extract.",
+        "Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, mounding slightly in center. Roll out second dough disk on floured surface to 13-inch round. Drape crust over filling. Trim overhang to 1/2 inch. Press crust edges together; fold under. Crimp edge. Stir yolk and cream in small bowl to blend. Brush over top (but not edge) of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, about 1 hour 5 minutes. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 1/2 cups all purpose flour",
+        "1 tablespoon sugar",
+        "1 teaspoon salt",
+        "1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces",
+        "8 tablespoons (about) ice water",
+        "1 cup dried cranberries",
+        "2/3 cup sugar",
+        "3 tablespoons all purpose flour",
+        "1/4 teaspoon ground allspice",
+        "2 1/4 pounds Pippin apples, peeled, quartered, cored, thinly sliced",
+        "1 1/2 tablespoons brandy",
+        "1 teaspoon vanilla extract",
+        "1 large egg yolk",
+        "1 teaspoon whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cranberry",
+        "Apple",
+        "Fall"
+    ],
+    "title": "Apple and Dried Cranberry Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-dried-cranberry-pie-15557"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-feta-pan-fried-pizzas.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-feta-pan-fried-pizzas.json
new file mode 100644
index 000000000..05182aea1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-feta-pan-fried-pizzas.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.",
+        "Preheat the oven to 300 degrees F (150 degrees C).",
+        "In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a cookie sheet. Sprinkle the feta, red onion, and thyme on top of the circles.",
+        "Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.",
+        "While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter  and a few sprigs of thyme. Mix the apples into the skillet, and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper, and serve."
+    ],
+    "ingredients": [
+        "6 1/2 ounces dry pizza crust mix",
+        "1/2 cup hot water",
+        "5 tablespoons olive oil",
+        "8 ounces crumbled feta cheese",
+        "1 red onion, thinly sliced",
+        "1 tablespoon chopped fresh thyme",
+        "1/2 tablespoon butter",
+        "4 apples, cored and chopped",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Feta Pan Fried Pizzas",
+    "url": "http://allrecipes.com/recipe/14982/apple-and-feta-pan-fried-pizzas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-fig-custard.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-fig-custard.json
new file mode 100644
index 000000000..4750cc1ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-fig-custard.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Place rack in top third of oven; preheat to 450\u00b0F. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.",
+        "Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, cr\u00e8me fra\u00eeche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.",
+        "Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.",
+        "Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25\u201330 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they\u2019ll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375\u00b0F and bake custard until golden and center is firm, 30\u201335 minutes. Let cool slightly before serving.",
+        "Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit."
+    ],
+    "ingredients": [
+        "4 tablespoons unsalted butter, plus more for dish",
+        "2 tablespoons demerara sugar, plus more for sprinkling",
+        "1/2 cup granulated sugar",
+        "2 teaspoons finely grated lemon zest",
+        "1 vanilla bean, halved lengthwise",
+        "3 large eggs, room temperature",
+        "2/3 cup whole milk, room temperature",
+        "2 tablespoons apple brandy or dark rum",
+        "3/4 cup cr\u00e8me fra\u00eeche, room temperature",
+        "1/2 cup all-purpose flour",
+        "1 teaspoon kosher salt, plus more",
+        "2 pounds firm baking apples (about 4 large), peeled, cored, sliced into 1/2-inch-thick rings",
+        "6 ounces fresh mission figs, halved lengthwise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Fig",
+        "Breakfast",
+        "Custard",
+        "Fall"
+    ],
+    "title": "Apple and Fig Custard",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-fig-custard"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-honey-sorbet.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-honey-sorbet.json
new file mode 100644
index 000000000..5188704ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-honey-sorbet.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.",
+        "In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.",
+        "Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.",
+        "Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving."
+    ],
+    "ingredients": [
+        "1 1/4 pounds Granny Smith apples, cored and thinly sliced",
+        "1 1/2 cups water",
+        "1 1/2 cups sugar",
+        "1 1/2 lemons, juiced",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Honey Sorbet",
+    "url": "http://allrecipes.com/recipe/76202/apple-and-honey-sorbet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-kale-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-kale-smoothie.json
new file mode 100644
index 000000000..e98235953
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-kale-smoothie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine cottage cheese, applesauce, kale, banana, water, ice, lemon juice, vanilla (if using) and cinnamon in a blender. Blend on high speed for 2 minutes or until very smooth. Serve immediately."
+    ],
+    "ingredients": [
+        "1 cup Nordica 1% or Fat Free Cottage Cheese",
+        "1 cup unsweetened applesauce",
+        "1 cup chopped frozen kale or spinach",
+        "1 small ripe banana",
+        "1/2 cup water",
+        "1/2 cup crushed ice",
+        "1 tablespoon lemon juice",
+        "1 teaspoon vanilla extract (optional)",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Kale Smoothie",
+    "url": "http://allrecipes.com/recipe/241576/apple-and-kale-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-lentil-soup.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-lentil-soup.json
new file mode 100644
index 000000000..2c1a61f69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-lentil-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over medium heat until hot; stir in onion and apples and cook and stir for 4 minutes. Stir flour into apple mixture; cook and stir for 2 minutes.",
+        "Whisk chicken stock into apple mixture; bring soup to a boil. Stir lentils and celery seed into soup; return mixture to a boil, reduce heat to low, and simmer until apples are tender, about 45 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "4 apples - peeled, cored, and diced",
+        "1/4 cup all-purpose flour, sifted",
+        "10 cups chicken stock",
+        "1 (15 ounce) can lentils, drained and rinsed",
+        "1 teaspoon celery seed (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Lentil Soup",
+    "url": "http://allrecipes.com/recipe/242411/apple-and-lentil-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-maple-bread-pudding-356873.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-maple-bread-pudding-356873.json
new file mode 100644
index 000000000..09269e8da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-maple-bread-pudding-356873.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.",
+        "Meanwhile, position rack in bottom third of oven and preheat to 350\u00b0F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and saut\u00e9 until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.",
+        "Mix half of apple slices into breadcustard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).",
+        "Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170\u00b0F to 180\u00b0F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "6 large eggs",
+        "1/2 cup pure maple syrup (preferably Grade B)",
+        "1/2 cup (packed) dark brown sugar",
+        "1 tablespoon vanilla extract",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon fine sea salt",
+        "1 cup whole milk",
+        "1 cup heavy whipping cream",
+        "2 tablespoons apple brandy (such as applejack or Calvados)",
+        "1 1-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)",
+        "3 tablespoons unsalted butter",
+        "2 1/2 pounds Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)",
+        "1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)",
+        "1/4 cup (packed) dark brown sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Dessert",
+        "Saut\u00e9",
+        "Christmas",
+        "High Fiber",
+        "Oscars",
+        "Apple",
+        "Brandy",
+        "Winter",
+        "Cinnamon",
+        "Potluck",
+        "Calvados",
+        "Maple Syrup",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Maple Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-maple-bread-pudding-356873"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-nut-butter-puff-pastry-tarts.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-nut-butter-puff-pastry-tarts.json
new file mode 100644
index 000000000..39e422505
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-nut-butter-puff-pastry-tarts.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut in half crosswise (halves should be almost square). Transfer to a parchment-lined rimmed baking sheet; prick with a fork in several places. Using a small offset spatula, spread 2 Tbsp. peanut butter in the center of each half to make a 5\" round, then spread 2 Tbsp. apple butter over top of each nut-butter round. Pile up apples in the center of each puff pastry and top with peanuts. Dot fruit with butter and sprinkle with sugar.",
+        "Beat egg and 1 tsp. water in a small bowl, then brush pastry with egg wash and fold up edges around apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in freezer 10 minutes.",
+        "Bake tarts until puff pastry is golden, 15\u201320 minutes. Reduce oven temperature to 350\u00b0F and continue to bake until pastry is deep golden brown and apples are tender, 20\u201325 minutes.",
+        "Tarts can be baked 6 hours ahead. Store uncovered at room temperature."
+    ],
+    "ingredients": [
+        "1 sheet frozen puff pasty, thawed",
+        "All-purpose flour (for surface)",
+        "4 tablespoons peanut or other nut butter",
+        "4 tablespoons apple butter",
+        "1 pound firm baking apples (about 2 large), peeled, cored, sliced into 1/2-inch wedges",
+        "1/4 cup chopped salted, roasted peanuts or other nut",
+        "2 tablespoons unsalted butter, cut into pieces",
+        "Sugar (for sprinkling)",
+        "1 large egg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Fall",
+        "Apple",
+        "Quick & Easy",
+        "Peanut Butter",
+        "Bake"
+    ],
+    "title": "Apple and Nut-Butter Puff Pastry Tarts",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-nut-butter-puff-pastry-tarts"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-onion-dressing.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-onion-dressing.json
new file mode 100644
index 000000000..d087f1a8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-onion-dressing.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.",
+        "Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.",
+        "In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in  the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).",
+        "Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F666358.jpg",
+    "ingredients": [
+        "7 cups white bread cubes",
+        "1 cup raisins",
+        "\u00be cup butter",
+        "1 cup chopped onion",
+        "1 cup chopped celery",
+        "1 clove garlic, minced",
+        "3 cups diced apple without peel",
+        "\u00bc cup chopped fresh parsley",
+        "1\u2009\u00bd teaspoons salt",
+        "\u00bc teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Onion Dressing",
+    "url": "http://allrecipes.com/recipe/13472/apple-and-onion-dressing/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-onion-salad-endive-spears.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-onion-salad-endive-spears.json
new file mode 100644
index 000000000..32c48cb5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-onion-salad-endive-spears.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.",
+        "Combine apples, onion, chives, and parsley in a bowl and toss well.",
+        "Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.",
+        "Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf."
+    ],
+    "ingredients": [
+        "1/2 cup walnut pieces, minced",
+        "2 Granny Smith apples - peeled, cored, and minced",
+        "1 large sweet onion, minced",
+        "1/4 cup chopped fresh chives",
+        "1/4 cup chopped fresh parsley",
+        "1/4 cup raw apple cider vinegar (such as Bragg\u00ae)",
+        "3/4 cup extra-virgin olive oil",
+        "1/4 cup crumbled blue cheese",
+        "6 Belgian endives, separated into individual leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Onion Salad Endive Spears",
+    "url": "http://allrecipes.com/recipe/221993/apple-and-onion-salad-endive-spears/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-orange-chicken.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-orange-chicken.json
new file mode 100644
index 000000000..3cf792c9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-orange-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place the chicken pieces in a lightly greased 9x13 inch baking dish.",
+        "In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken."
+    ],
+    "ingredients": [
+        "1 (1 ounce) package dry onion soup mix",
+        "4 bone-in chicken breast halves, skinless",
+        "1 (.6 ounce) package cream of chicken soup mix",
+        "2 tablespoons soy sauce",
+        "2 cloves crushed garlic",
+        "1 cup apple juice",
+        "1 cup orange juice",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Orange Chicken",
+    "url": "http://allrecipes.com/recipe/8838/apple-and-orange-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-parsnip-soup-with-coriander-2626.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-parsnip-soup-with-coriander-2626.json
new file mode 100644
index 000000000..3fcf95531
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-parsnip-soup-with-coriander-2626.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and saut\u00e9 until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.",
+        "Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if desired and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons unsalted butter",
+        "1 1/2 pounds Granny Smith apples, peeled, cored, sliced",
+        "1 1/2 pounds parsnips, peeled, sliced",
+        "1 large onion, chopped",
+        "1 1/2 teaspoons ground coriander",
+        "4 cups (or more) canned chicken broth",
+        "Chopped fresh parsley",
+        "Apple slices (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Fruit",
+        "Vegetable",
+        "Apple",
+        "Parsnip",
+        "Fall"
+    ],
+    "title": "Apple and Parsnip Soup with Coriander",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-parsnip-soup-with-coriander-2626"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-pear-crisp-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-pear-crisp-recipe.json
new file mode 100644
index 000000000..f561821d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-pear-crisp-recipe.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.",
+        "For the topping:\u00a0Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.",
+        "Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm."
+    ],
+    "ingredients": [
+        "2 pounds ripe Bosc pears (4 pears)",
+        "2 pounds firm Macoun apples (6 apples)",
+        "1 teaspoon grated orange zest",
+        "1 teaspoon grated lemon zest",
+        "2 tablespoons freshly squeezed orange juice",
+        "2 tablespoons freshly squeezed lemon juice",
+        "1/2 cup granulated sugar",
+        "1/4 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 1/2 cups all-purpose flour",
+        "3/4 cup granulated sugar",
+        "3/4 cup light brown sugar, lightly packed",
+        "1/2 teaspoon kosher salt",
+        "1 cup old-fashioned oatmeal",
+        "1/2 pound (2 sticks) cold unsalted butter, diced"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Easy Baking",
+        "Apple Cobbler",
+        "Apple",
+        "Cobbler Recipes",
+        "Fruit",
+        "Apple Dessert",
+        "Fruit Dessert Recipes",
+        "Baking",
+        "American",
+        "Grain Recipes",
+        "Oats",
+        "Pear Recipes",
+        "Fall"
+    ],
+    "title": "Apple and Pear Crisp",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-pear-crumble.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-pear-crumble.json
new file mode 100644
index 000000000..e0a1ce9c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-pear-crumble.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.",
+        "Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.",
+        "Bake in the preheated oven until the top is golden brown, about 40 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2686900.jpg",
+    "ingredients": [
+        "1 1/2 cups rolled oats",
+        "1/2 cup all-purpose flour",
+        "3/4 cup brown sugar",
+        "1/2 cup butter, softened",
+        "2 cups peeled and diced apples",
+        "2 cups peeled and diced pears",
+        "3/4 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup sliced almonds, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Pear Crumble",
+    "url": "http://allrecipes.com/recipe/229252/apple-and-pear-crumble/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-pear-soup.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-pear-soup.json
new file mode 100644
index 000000000..fc9d61d2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-pear-soup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.",
+        "Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon reduced-fat margarine",
+        "3 tart apples - peeled, cored, and chopped",
+        "3 pears - peeled, cored, and chopped",
+        "5 cups vegetable broth",
+        "1/2 teaspoon rubbed sage",
+        "1/4 teaspoon ground black pepper",
+        "1 bay leaf",
+        "1 1/2 teaspoons pureed fresh ginger",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Pear Soup",
+    "url": "http://allrecipes.com/recipe/215802/apple-and-pear-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-pecan-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-pecan-stuffing.json
new file mode 100644
index 000000000..f9258c37d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-pecan-stuffing.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Prepare stuffing mix according to package directions.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Mix pecans and apples into the stuffing.",
+        "Bake uncovered in the preheated oven 35 minutes, or until lightly browned."
+    ],
+    "ingredients": [
+        "1 (6 ounce) package dry bread stuffing mix",
+        "3/4 cup finely chopped pecans",
+        "2 apples - peeled, cored and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Pecan Stuffing",
+    "url": "http://allrecipes.com/recipe/22373/apple-and-pecan-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-poppy-seed-slaw-105274.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-poppy-seed-slaw-105274.json
new file mode 100644
index 000000000..3a8514474
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-poppy-seed-slaw-105274.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.",
+        "Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.)"
+    ],
+    "ingredients": [
+        "8 cups shredded green cabbage (about 1 small head)",
+        "3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)",
+        "3 medium Granny Smith apples, peeled, cored, coarsely grated",
+        "4 green onions, thinly sliced",
+        "2 tablespoons apple cider vinegar",
+        "2/3 cup sour cream",
+        "1/2 cup mayonnaise",
+        "1/4 cup frozen apple juice concentrate, thawed",
+        "2 tablespoons poppy seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Mayonnaise",
+        "Apple",
+        "Carrot",
+        "Summer",
+        "Cabbage",
+        "Sour Cream",
+        "Poppy",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Poppy Seed Slaw",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-poppy-seed-slaw-105274"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-pork-stew.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-pork-stew.json
new file mode 100644
index 000000000..816d603ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-pork-stew.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat the oil in a  Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.",
+        "Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic  and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.",
+        "Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 pound boneless pork shoulder, cubed",
+        "1/4 cup all-purpose flour",
+        "2 tablespoons butter",
+        "1 red onion, diced",
+        "2 cloves garlic, minced",
+        "1 shallot, minced",
+        "1 teaspoon dried thyme",
+        "1 teaspoon dried rosemary",
+        "2 teaspoons dried basil",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 pound new potatoes, cut into 1/2 -inch cubes",
+        "2 cups dry red wine",
+        "2 (14 ounce) cans beef broth",
+        "1 large Granny Smith apple - peeled, cored and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Pork Stew",
+    "url": "http://allrecipes.com/recipe/151100/apple-and-pork-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-prosciutto-stuffed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-prosciutto-stuffed-chicken.json
new file mode 100644
index 000000000..db014dab2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-prosciutto-stuffed-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).  Grease an ovenproof baking dish; set aside.",
+        "Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.",
+        "Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.",
+        "Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken."
+    ],
+    "ingredients": [
+        "1/2 cup finely chopped apple",
+        "1/8 teaspoon apple pie spice",
+        "4 skinless, boneless chicken breast halves",
+        "4 thin slices prosciutto",
+        "1/2 teaspoon apple pie spice",
+        "1 tablespoon butter",
+        "1 tablespoon all-purpose flour",
+        "2/3 cup milk",
+        "1 dash ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Prosciutto Stuffed Chicken Breast",
+    "url": "http://allrecipes.com/recipe/141401/apple-and-prosciutto-stuffed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-prune-tart-102587.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-prune-tart-102587.json
new file mode 100644
index 000000000..638d7aebe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-prune-tart-102587.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Sprinkle in 4 tablespoons ice water and pulse until pastry starts to hold together, adding remaining tablespoon ice water if needed. Turn dough out onto a very lightly floured surface and knead 4 or 5 times. Form dough into a disk and chill, wrapped in plastic wrap, 30 minutes.",
+        "Simmer water, Calvados, and prunes, uncovered, until most of liquid is absorbed, about 10 minutes. Remove from heat and cool.",
+        "Preheat oven to 400\u00b0F.",
+        "Stir together cinnamon, cloves, 2 tablespoons flour, and 1/2 cup sugar.",
+        "Peel and core apples and cut into 1/2-inch wedges. Halve wedges crosswise and toss with cinnamon mixture. Add lemon juice and toss to coat.",
+        "Finely grind walnuts with remaining 3 tablespoons flour and remaining 1/4 cup sugar in a food processor.",
+        "Roll out dough on a lightly floured surface into a 14- by 18-inch oval. Roll dough loosely onto floured rolling pin and unroll onto a large buttered baking sheet. Spinkle walnut mixture over pastry, leaving a 2 1/2- to 3-inch border.",
+        "Stir stewed prunes into apple mixture and spoon over walnut mixture, evenly tucking prunes between apple pieces. Turn edge of dough over fruit to form pleats. Brush top of dough with milk and sprinkle with sugar.",
+        "Bake tart, loosely covered with foil, in middle of oven 30 minutes. Remove foil and bake until crust and fruit are golden and juices are bubbling, about 30 minutes more. Cool tart on baking sheet on a rack at least 20 minutes before serving."
+    ],
+    "ingredients": [
+        "1 2/3 cups all-purpose flour",
+        "1 1/2 teaspoons sugar",
+        "3/4 teaspoon salt",
+        "1 1/4 sticks cold unsalted butter, cut into pieces",
+        "4 to 5 tablespoons ice water",
+        "1/3 cup water",
+        "2 tablespoons Calvados",
+        "1 cup packed pitted prunes (7 oz), halved",
+        "1 teaspoon cinnamon",
+        "Pinch of ground cloves",
+        "5 tablespoons all-purpose flour",
+        "3/4 cup sugar",
+        "2 pounds tart green apples (5)",
+        "1 1/2 tablespoons fresh lemon juice",
+        "1/2 cup walnut pieces, toasted",
+        "1 tablespoon whole milk",
+        "1 tablespoon sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Prune",
+        "Apple",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Apple and Prune Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-prune-tart-102587"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-prune-tart-with-vanilla-ice-cream-and-cognac-104612.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-prune-tart-with-vanilla-ice-cream-and-cognac-104612.json
new file mode 100644
index 000000000..056bd2191
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-prune-tart-with-vanilla-ice-cream-and-cognac-104612.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Blend flour, sugar and salt in processor. Add shortening and butter and blend, using on/off turns, until coarse meal forms. Add 3 tablespoons ice water. Blend, using on/off turns, until moist clumps form, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.)",
+        "Combine prunes and Cognac in small bowl. Cover; let stand 2 hours, stirring often. Drain prunes, reserving Cognac. Cut prunes in half; set aside. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides; refrigerate crust 30 minutes.",
+        "Preheat oven to 400\u00b0F. Mix apples, sugar and 2 tablespoons butter in large bowl. Arrange apple wedges, overlapping slightly, in concentric circles in crust. Bake tart until apples are just tender, about 1 hour. Tuck prunes into spaces between apples. Brush fruit with 1 tablespoon butter. Bake tart until apples are very tender and crust is golden brown, about 20 minutes longer. Transfer tart to rack and cool 15 minutes.",
+        "Blend 1 tablespoon reserved Cognac into strained preserves for glaze. Brush glaze over warm tart. Cut tart into wedges. Serve warm or at room temperature with ice cream, drizzling some of reserved Cognac over ice cream."
+    ],
+    "ingredients": [
+        "1 1/4 cups all purpose flour",
+        "1/2 teaspoon sugar",
+        "1/2 teaspoon salt",
+        "1/4 cup solid vegetable shortening, frozen, cut into 1/2-inch pieces",
+        "1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces",
+        "3 tablespoons (or more) ice water",
+        "12 medium pitted prunes",
+        "1/3 cup Cognac or brandy",
+        "4 6- to 7-ounce Golden Delicious apples, peeled, quartered, cored, each quarter cut into 3 wedges",
+        "3 tablespoons sugar",
+        "3 tablespoons unsalted butter, melted",
+        "1/4 cup apricot preserves, heated, strained",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Prune",
+        "Apple",
+        "Cognac/Armagnac",
+        "Winter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Prune Tart with Vanilla Ice Cream and Cognac",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-prune-tart-with-vanilla-ice-cream-and-cognac-104612"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-pumpkin-dessert.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-pumpkin-dessert.json
new file mode 100644
index 000000000..d16c19662
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-pumpkin-dessert.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.",
+        "Cook in microwave on high for 3 1/2 minutes, stirring every minute."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/174243.jpg",
+    "ingredients": [
+        "2 (1 gram) packets sugar substitute",
+        "1 teaspoon pumpkin pie spice",
+        "1 Granny Smith apple - peeled, cored and chopped",
+        "1/4 cup canned pumpkin",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Pumpkin Dessert",
+    "url": "http://allrecipes.com/recipe/150157/apple-and-pumpkin-dessert/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-quince-crisp-with-rum-raisins-240426.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-quince-crisp-with-rum-raisins-240426.json
new file mode 100644
index 000000000..abf710e0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-quince-crisp-with-rum-raisins-240426.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Simmer raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping.",
+        "Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool.",
+        "Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD: Raisins and topping can be made 1 day ahead. Cover each; chill.",
+        "Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Position rack in center of oven and preheat to 350\u00b0F. Butter 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over.",
+        "Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream."
+    ],
+    "ingredients": [
+        "1 1/2 cups raisins",
+        "1 cup dark rum",
+        "3/4 cup (1 1/2 sticks) unsalted butter",
+        "2 cups all purpose flour",
+        "1 cup sugar",
+        "1 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "4 cups water",
+        "3 1/2 cups sugar, divided",
+        "2 pounds quinces (about 5 medium), peeled, quartered, cored",
+        "4 large Gala apples, peeled, cut into 1-inch pieces",
+        "2 tablespoons fresh lemon juice",
+        "1 tablespoon all purpose flour",
+        "1/4 teaspoon salt",
+        "Whipped cream or vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Raisin",
+        "Apple",
+        "Quince",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Quince Crisp with Rum Raisins",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-quince-crisp-with-rum-raisins-240426"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-raisin-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-raisin-sauce.json
new file mode 100644
index 000000000..26db84e0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-raisin-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/717158.jpg",
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 Royal Gala apple - peeled, cored and sliced",
+        "1 cup white wine",
+        "1/4 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon vanilla extract",
+        "1/3 cup golden raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Raisin Sauce",
+    "url": "http://allrecipes.com/recipe/44178/apple-and-raisin-sauce/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-raisin-slaw-4203.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-raisin-slaw-4203.json
new file mode 100644
index 000000000..03d814508
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-raisin-slaw-4203.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl.",
+        "Whisk yogurt, dill, vegetable oil and vinegar in medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)"
+    ],
+    "ingredients": [
+        "5 cups coarsely chopped red cabbage (about 1/2 medium head)",
+        "5 cups coarsely chopped green cabbage (about 1/2 medium head)",
+        "1 cup coarsely grated carrots (about 2 medium)",
+        "1 large tart green apple (such as Granny Smith), cored, coarsely chopped",
+        "1/2 cup raisins",
+        "1/2 cup raw unsalted sunflower seeds, toasted",
+        "1 1/2 cups plain nonfat yogurt",
+        "1/2 cup chopped fresh dill or 3 tablespoons dried dillweed",
+        "2 tablespoons vegetable oil",
+        "2 tablespoons apple cider vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Dairy",
+        "Fruit",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Yogurt",
+        "Raisin",
+        "Apple",
+        "Summer",
+        "Healthy",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Apple and Raisin Slaw",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-raisin-slaw-4203"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-rosemary-tarte-15616.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-rosemary-tarte-15616.json
new file mode 100644
index 000000000..4089584cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-rosemary-tarte-15616.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place the flour and salt in a food processor, and process to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the food processor running, slowly add the water and process just until it is combined and the mixture is crumbly. Turn it out onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour.",
+        "Preheat the oven to 425\u00b0F.",
+        "Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9 1/2 inch, removable bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin.",
+        "Mince the rosemary. Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples- they won't completely cover the apples, which is fine.",
+        "Whisk together the egg and the water, and brush the pastry with the mixture. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.",
+        "Remove from the oven and place the tart tin on an upturned bowl to remove the sides. Let the tart cool to lukewarm, or room temperature,then serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "Large pinch sea salt",
+        "7 tablespoons unsalted butter, chilled and cut in small pieces",
+        "5 to 6 tablespoons chilled water.",
+        "1 tablespoon fresh rosemary leaves",
+        "6 good-sized tart apples, cored, peeled and cut in 1/4-inch thick slices",
+        "2/3 cup sugar",
+        "1 small egg",
+        "1 teaspoon water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Fruit",
+        "Herb",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Rosemary",
+        "Fall"
+    ],
+    "title": "Apple and Rosemary Tarte",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-rosemary-tarte-15616"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-sausage-cornbread-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-sausage-cornbread-stuffing.json
new file mode 100644
index 000000000..b57dc1e77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-sausage-cornbread-stuffing.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Prepare corn muffin mix according to package directions. Cool and crumble.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.",
+        "In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.",
+        "In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.",
+        "Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned."
+    ],
+    "ingredients": [
+        "2 (8.5 ounce) packages dry corn muffin mix",
+        "1 pound pork sausage links, thinly sliced",
+        "1 Granny Smith apple - peeled, cored and chopped",
+        "1/2 pound fresh mushrooms, sliced",
+        "1 cup chopped celery",
+        "1 cup chopped onion",
+        "2 cloves garlic, chopped",
+        "8 slices white bread, cut into cubes",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Sausage Cornbread Stuffing",
+    "url": "http://allrecipes.com/recipe/19544/apple-and-sausage-cornbread-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-sausage-stuffed-acorn-squas.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-sausage-stuffed-acorn-squas.json
new file mode 100644
index 000000000..3741e19bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-sausage-stuffed-acorn-squas.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut side down on a baking sheet.",
+        "Bake in the preheated oven until soft and browned, about 30 minutes.",
+        "Mix apples, sausage, onion, raisins, poultry seasoning, ginger, cloves, celery seed, salt, and pepper together in a bowl. Spoon sausage mixture into the hollow of the acorn squash; place on the baking sheet.",
+        "Bake in the preheated oven until sausage is cooked through and apples are soft, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 acorn squash, halved and seeded",
+        "2 large Gala apples, cubed",
+        "1 cup pork sausage (such as Jimmy Dean\u00ae)",
+        "1/2 onion, diced",
+        "1 cup raisins",
+        "1/8 teaspoon poultry seasoning",
+        "1/8 teaspoon ground ginger",
+        "1/8 teaspoon ground cloves",
+        "1/8 teaspoon celery seed",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Sausage Stuffed Acorn Squash",
+    "url": "http://allrecipes.com/recipe/254995/apple-and-sausage-stuffed-acorn-squas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-sausage-stuffing-960.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-sausage-stuffing-960.json
new file mode 100644
index 000000000..a09d23647
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-sausage-stuffing-960.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Saut\u00e9 sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Add butter, onions and celery to skillet; saut\u00e9 until onions are tender, about 15 minutes. Add apples; saut\u00e9 until apples are tender but still hold shape, about 10 minutes. Add sage, thyme and allspice; saut\u00e9 1 minute. Add to sausage. Stir in stuffing mix. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)",
+        "Preheat oven to 325\u00b0F. Generously butter 5x10-inch glass baking dish. Fill center of crown roast of pork with stuffing. Transfer remaining stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes."
+    ],
+    "ingredients": [
+        "1 pound sweet Italian sausage, casings removed",
+        "1/4 cup (1/2 stick) butter",
+        "5 cups chopped onion (about 3 large)",
+        "2 cups chopped celery",
+        "8 cups diced cored tart green apples (such as Granny Smith)",
+        "1 tablespoon dried rubbed sage",
+        "2 teaspoons dried thyme",
+        "1/2 teaspoon ground allspice",
+        "5 1/2 cups herbed cubed stuffing mix (about 10 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Onion",
+        "Pork",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Stuffing/Dressing",
+        "Apple",
+        "Sausage",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Apple and Sausage Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-sausage-stuffing-960"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-smoked-bacon-salad-with-lychees-and-chili-nuts-240261.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-smoked-bacon-salad-with-lychees-and-chili-nuts-240261.json
new file mode 100644
index 000000000..eeb35b0d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-smoked-bacon-salad-with-lychees-and-chili-nuts-240261.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F with rack in middle.",
+        "Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.",
+        "Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.",
+        "Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.",
+        "Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.",
+        "Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts."
+    ],
+    "ingredients": [
+        "1 cup unsalted dry-roasted peanuts",
+        "2 tablespoons Asian fish sauce (preferably Tiparos brand)",
+        "1 teaspoon chili powder",
+        "1/8 teaspoon cayenne",
+        "1 1/2 pounds Winesap or Gala apples (3 to 4)",
+        "1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4)",
+        "1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks)",
+        "3 tablespoons fresh lime juice",
+        "16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature",
+        "1/2 cup chopped scallions at room temperature",
+        "Equipment: an adjustable-blade slicer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Nut",
+        "Pork",
+        "Bake",
+        "Dinner",
+        "Lunch",
+        "Apple",
+        "Meat",
+        "Bacon",
+        "Peanut",
+        "Fall",
+        "Winter",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Apple and Smoked-Bacon Salad with Lychees and Chili Nuts",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-smoked-bacon-salad-with-lychees-and-chili-nuts-240261"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-spice-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-spice-cookies.json
new file mode 100644
index 000000000..05ec7d023
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-spice-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cream together shortening and brown sugar.  Stir in flour, baking soda, salt and spices until dampened.  Stir until smooth.  Mixture will be very thick.",
+        "Stir in nuts, apples and raisins.",
+        "Drop by tablespoon 2 inches apart on a lightly greased cookie sheet.  Bake 8 to 10 minutes in a 400 degree F (205 degrees C)  oven.  Let cool slightly, remove from cookie sheet."
+    ],
+    "ingredients": [
+        "2 cups sifted all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground cloves",
+        "1 teaspoon ground nutmeg",
+        "1/2 cup shortening",
+        "1 1/3 cups packed brown sugar",
+        "1/3 cup apple juice",
+        "1 cup chopped walnuts",
+        "1 cup chopped apples",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Spice Cookies",
+    "url": "http://allrecipes.com/recipe/10491/apple-and-spice-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-sunflower-seed-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-sunflower-seed-salad.json
new file mode 100644
index 000000000..548b2ac80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-sunflower-seed-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato.  Pour dressing on top, toss and enjoy!"
+    ],
+    "ingredients": [
+        "2 green apples - washed, cored and cubed",
+        "1/2 cup sunflower seeds",
+        "1 head romaine lettuce - rinsed, dried, and chopped",
+        "2 dill pickles, diced",
+        "2 tomatoes, diced",
+        "1/2 cup ranch-style salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Sunflower Seed Salad",
+    "url": "http://allrecipes.com/recipe/18403/apple-and-sunflower-seed-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-sweet-potato-johnnycakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-sweet-potato-johnnycakes.json
new file mode 100644
index 000000000..c6aee8d99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-sweet-potato-johnnycakes.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cook and stir sweet potatoes, apples, ham, and leek in a large skillet over medium heat until tender, about 10 minutes. Allow to cool, about 20 minutes.",
+        "Mix cornmeal, flour, baking powder, and salt together in a bowl. Stir in cooled sweet potato mixture. Mix in milk and eggs until combined. Form mixture into 10 small cakes.",
+        "Heat 2 tablespoons oil in a large skillet over medium heat. Add 5 cakes; cook until browned and crispy, about 5 minutes per side. Repeat with remaining oil and cakes.",
+        "Heat chicken stock in a small saucepan over medium heat until warmed through, about 5 minutes. Stir in cornstarch slowly until stock is thickens slightly. Simmer until sauce is reduced, 3 to 5 minutes. Stir in maple syrup. Serve sauce with cakes."
+    ],
+    "ingredients": [
+        "2 cups peeled and grated sweet potatoes",
+        "2 cups matchstick-cut Granny Smith apples",
+        "1 cup diced cooked ham",
+        "1/2 cup diced leek",
+        "1 1/2 cups cornmeal",
+        "3/4 cup all-purpose flour",
+        "5 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 1/2 cups whole milk",
+        "3 eggs",
+        "1/4 cup extra-virgin olive oil",
+        "Maple Sauce:",
+        "1 cup chicken stock",
+        "1 tablespoon cornstarch",
+        "1 tablespoon maple syrup, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Sweet Potato Johnnycakes",
+    "url": "http://allrecipes.com/recipe/255822/apple-and-sweet-potato-johnnycakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-tart-cherry-pie-4419.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-tart-cherry-pie-4419.json
new file mode 100644
index 000000000..4b39fb635
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-tart-cherry-pie-4419.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Position rack in lowest third of oven and preheat to 400\u00b0F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries and preserves.",
+        "Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under, crimp edge. Brush crust (except edge) with glaze.",
+        "Place pie on baking sheet. Bake until apples are tender; cover crust with foil if browning too quickly, about 1 hour 15 minutes. Cool on rack. (Can be made 1 day ahead. Store at room temperature.)"
+    ],
+    "ingredients": [
+        "3/4 cup sugar",
+        "4 1/2 tablespoons cornstarch",
+        "1 teaspoon ground cinnamon",
+        "1/8 teaspoon ground cloves",
+        "1/8 teaspoon ground cardamom",
+        "3 to 3 1/4 pounds large Granny Smith or Pippin apples (about 6), peeled. quartered, cored, sliced crosswise",
+        "3/4 cup dried tart cherries",
+        "1/4 cup cherry preserves",
+        "2 Easy Pastry Dough disks",
+        "1 egg, beaten to blend (for glaze)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Cherry",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Tart Cherry Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-tart-cherry-pie-4419"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-tomato-chutney.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-tomato-chutney.json
new file mode 100644
index 000000000..e077f3e28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-tomato-chutney.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.",
+        "Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.",
+        "Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/6443512.jpg",
+    "ingredients": [
+        "2 pounds apples - peeled, cored and sliced",
+        "2 cups water",
+        "1 tablespoon mustard seed",
+        "2 pounds tomatoes, sliced",
+        "2 large onions, chopped",
+        "1 clove garlic, chopped",
+        "1/2 cup sultana raisins",
+        "3/4 cup white sugar",
+        "5 teaspoons curry powder",
+        "1 teaspoon cayenne pepper",
+        "4 teaspoons salt",
+        "2 1/2 cups malt vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Tomato Chutney",
+    "url": "http://allrecipes.com/recipe/22505/apple-and-tomato-chutney/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-walnut-whole-wheat-bread-pudding-239149.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-walnut-whole-wheat-bread-pudding-239149.json
new file mode 100644
index 000000000..c2b53234a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-walnut-whole-wheat-bread-pudding-239149.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "1. Preheat oven to 325\u00b0F and grease a 9- by 12-inch baking pan.",
+        "2. On a large cookie sheet, spread the bread cubes in an even layer. Bake until lightly toasted, 7 to 10 minutes. Transfer to a wire rack to cool.",
+        "3. In a medium bowl, whisk together the honey, eggs, yolks, and vanilla.",
+        "4. In a heavy-bottomed medium saucepan, bring the milk, cinnamon, and nutmeg to a simmer. Remove from heat immediately. Whisking constantly, slowly add the hot milk to the egg mixture. Let the custard cool slightly.",
+        "5. In a large bowl, combine the bread cubes, apple, and walnuts. Gently stir in the custard, coating the bread mixture thoroughly with the liquid. Let stand, tossing once or twice to distribute, until the custard is mostly absorbed, about 10 minutes.",
+        "6. Spread the pudding evenly into the baking pan. Bake until it is brown and the edges are bubbling, 25 to 30 minutes. Let cool, then slice and serve warm, topped with vanilla ice cream."
+    ],
+    "ingredients": [
+        "12 slices honey whole-wheat bread, cut into 1/2-inch cubes",
+        "1 cup honey",
+        "6 large eggs",
+        "3 egg yolks",
+        "1 tablespoon vanilla extract",
+        "2 1/4 cups whole milk",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon freshly grated nutmeg",
+        "1 large green apple, peeled, cored, and cut into 1/2-inch cubes",
+        "1 cup toasted walnuts, roughly chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Apple",
+        "Walnut",
+        "Vanilla",
+        "Honey",
+        "Cinnamon",
+        "Cookie",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple and Walnut Whole-Wheat Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-and-walnut-whole-wheat-bread-pudding-239149"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-and-zucchini-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-and-zucchini-salad.json
new file mode 100644
index 000000000..f5ad9a6ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-and-zucchini-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine zucchini, apples, green bell pepper, and onion in a bowl.",
+        "Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat."
+    ],
+    "ingredients": [
+        "1 pound zucchini, diced",
+        "3 apples, diced",
+        "1/2 green bell pepper, diced",
+        "1/2 red onion, chopped",
+        "1/3 cup vegetable oil",
+        "2 tablespoons red wine vinegar",
+        "1 teaspoon white sugar",
+        "1 teaspoon dried basil",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple and Zucchini Salad",
+    "url": "http://allrecipes.com/recipe/232092/apple-and-zucchini-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-apricot-and-prune-tart-14973.json b/serverless-fleets/data/input/inferencing/recipes/apple-apricot-and-prune-tart-14973.json
new file mode 100644
index 000000000..0327afa01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-apricot-and-prune-tart-14973.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Into a chilled large metal bowl sift together flour and salt. Set a grater in bowl and using largest teardrop-shaped holes coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter. Chill mixture 20 minutes. Drizzle 8 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again. (If you overwork or add too much water, pastry will be tough.)",
+        "Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough portions together and form it, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.",
+        "On floured surface with a floured rolling pin roll out dough 1/4 inch thick (about a 15-inch round). Fit dough into a 12 1/2- by 1-inch fluted round tart pan with a removable bottom and with a rolling pin roll over top of shell to trim pastry flush with rim. With a fork prick bottom of shell all over. Chill shell 30 minutes.",
+        "Preheat oven to 425\u00b0 F.",
+        "Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 10 minutes more. Cool shell in pan on a rack.",
+        "Peel, core, and chop 1 apple. In a saucepan cook chopped apple, apricots, 1/2 cup sugar, and water, covered, over moderately low heat, stirring occasionally, until fruit is tender, about 12 minutes. Cool mixture 20 minutes. In a food processor pulse mixture until smooth and transfer to a small bowl. Chop prunes and stir into pur\u00e9e. Peel remaining 4 apples and quarter. Core apples and cut lengthwise into 1/8-inch-thick slices.",
+        "Spoon apricot pur\u00e9e evenly into shell and smooth top. Decoratively arrange apple slices, overlapping them, over pur\u00e9e and sprinkle with remaining 2 tablespoons sugar.",
+        "Bake tart in middle of oven until apple slices are slightly browned and crust is golden brown, about 45 minutes. Cool tart slightly in pan on rack. In a small saucepan melt jam over low heat and pour through a fine sieve into a small bowl. Press hard on solids and discard. With a pastry brush, brush glaze evenly over tart.",
+        "Serve tart with cr\u00e8me fra\u00eeche or whipped cream."
+    ],
+    "ingredients": [
+        "2 1/4 cups cake flour (not self-rising)",
+        "1/2 teaspoon salt",
+        "2 sticks (1 cup) unsalted butter, frozen",
+        "8 to 10 tablespoons ice water",
+        "Pie weights or raw rice for weighting shell",
+        "5 Granny Smith apples (about 2 1/2 pounds)",
+        "1 cup dried apricots",
+        "1/2 cup plus 2 tablespoons sugar",
+        "1 cup water",
+        "1/2 cup pitted prunes",
+        "1/2 cup apricot jam",
+        "Accompaniment: cr\u00e8me fra\u00eeche or whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Prune",
+        "Apple",
+        "Apricot",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Apple, Apricot, and Prune Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-apricot-and-prune-tart-14973"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-avocado-and-hearts-of-palm-sal.json b/serverless-fleets/data/input/inferencing/recipes/apple-avocado-and-hearts-of-palm-sal.json
new file mode 100644
index 000000000..bf76f4a50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-avocado-and-hearts-of-palm-sal.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside.",
+        "Arrange the watercress on individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing.",
+        "Evenly sprinkle dressing over salad and serve."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "1/4 cup ketchup",
+        "1 tablespoon white sugar",
+        "1 lemon, juiced",
+        "1/4 teaspoon paprika",
+        "1 pinch ground black pepper",
+        "2 tablespoons chopped fresh chives",
+        "3 cups mixed salad greens",
+        "1 avocado - pitted, peeled, and cubed",
+        "2 Granny Smith apples - peeled, cored and sliced thin",
+        "1/2 cup coarsely chopped walnuts",
+        "1 cup sliced hearts of palm"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple, Avocado and Hearts of Palm Salad",
+    "url": "http://allrecipes.com/recipe/16486/apple-avocado-and-hearts-of-palm-sal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-avocado-salad-with-tangerine-dr.json b/serverless-fleets/data/input/inferencing/recipes/apple-avocado-salad-with-tangerine-dr.json
new file mode 100644
index 000000000..f8ca89930
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-avocado-salad-with-tangerine-dr.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.",
+        "In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package baby greens",
+        "1/4 cup chopped red onion",
+        "1/2 cup chopped walnuts",
+        "1/3 cup crumbled blue cheese",
+        "2 teaspoons lemon zest",
+        "1 apple - peeled, cored and sliced",
+        "1 avocado - peeled, pitted and diced",
+        "4 mandarin oranges, juiced",
+        "1/2 lemon, juiced",
+        "1/2 teaspoon lemon zest",
+        "1 clove garlic, minced",
+        "2 tablespoons olive oil",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Avocado Salad with Tangerine Dressing",
+    "url": "http://allrecipes.com/recipe/38866/apple-avocado-salad-with-tangerine-dr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bacon-baked-chicken.json b/serverless-fleets/data/input/inferencing/recipes/apple-bacon-baked-chicken.json
new file mode 100644
index 000000000..7d559fb8a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bacon-baked-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Soak cranberries in apple cider in a bowl until cranberries are rehydrated, 2 to 6 hours.",
+        "Preheat oven to 425 degrees F (220 degrees C). Coat bottom of a baking dish with olive oil.",
+        "Arrange chicken breasts in the prepared baking dish; sprinkle with salt and black pepper.",
+        "Whisk mustard and applesauce together in a small bowl; spoon over chicken breasts. Lay two half-slices of bacon atop each chicken breast. Arrange apples and onions around chicken. Add cranberries, pouring any remaining apple cider over chicken. Cover dish with aluminum foil.",
+        "Bake in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until bacon is crisp and chicken breasts are no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 cup dried cranberries",
+        "1/2 cup apple cider",
+        "1 tablespoon olive oil",
+        "4 skinless, boneless chicken breast halves",
+        "salt and ground black pepper to taste",
+        "1/2 cup stone-ground mustard",
+        "1/2 cup applesauce",
+        "4 slices bacon, halved crosswise",
+        "2 Granny Smith apples, quartered",
+        "2 sweet onions (such as Vidalia\u00ae), quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bacon Baked Chicken",
+    "url": "http://allrecipes.com/recipe/228870/apple-bacon-baked-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bacon-tomato-soup.json b/serverless-fleets/data/input/inferencing/recipes/apple-bacon-tomato-soup.json
new file mode 100644
index 000000000..17921958e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bacon-tomato-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.",
+        "Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.",
+        "In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.",
+        "Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "1 tablespoon olive oil",
+        "1/2 white onion, chopped",
+        "2 teaspoons garlic, minced",
+        "2 cups beef stock",
+        "1 (15.5 ounce) can pinto beans",
+        "1 (14.5 ounce) can Italian-style stewed tomatoes",
+        "2 stalks celery, chopped",
+        "1 bay leaf",
+        "1 medium apple, thinly sliced",
+        "1/2 cup red wine",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bacon Tomato Soup",
+    "url": "http://allrecipes.com/recipe/46272/apple-bacon-tomato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/apple-baked-beans.json
new file mode 100644
index 000000000..9c1331b25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-baked-beans.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish.",
+        "Bake in preheated oven for 90 minutes."
+    ],
+    "ingredients": [
+        "4 (16 ounce) cans pork and beans",
+        "8 slices cooked bacon, crumbled",
+        "2 Granny Smith apples - peeled, cored, and diced",
+        "1 1/3 cups barbeque sauce",
+        "1 cup brown sugar",
+        "1/4 cup raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Baked Beans",
+    "url": "http://allrecipes.com/recipe/233050/apple-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-banana-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-banana-cupcakes.json
new file mode 100644
index 000000000..632e503ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-banana-cupcakes.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.",
+        "In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk.  Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.",
+        "Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "2/3 cup shortening",
+        "1 1/4 cups white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/4 cup buttermilk",
+        "1 cup ripe bananas, mashed",
+        "2 apples - peeled, cored and shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Banana Cupcakes",
+    "url": "http://allrecipes.com/recipe/25552/apple-banana-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-banana-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/apple-banana-smoothie.json
new file mode 100644
index 000000000..59cbfe043
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-banana-smoothie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 frozen bananas, peeled and chopped",
+        "1/2 cup orange juice",
+        "1 Gala apple, peeled, cored and chopped",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Banana Smoothie",
+    "url": "http://allrecipes.com/recipe/20610/apple-banana-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bars.json b/serverless-fleets/data/input/inferencing/recipes/apple-bars.json
new file mode 100644
index 000000000..cd8758f33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bars.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.",
+        "In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.",
+        "Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup melted butter",
+        "1 cup white sugar",
+        "1 egg",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 cup apples - peeled, cored and finely diced",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bars",
+    "url": "http://allrecipes.com/recipe/9623/apple-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bavarian-torte.json b/serverless-fleets/data/input/inferencing/recipes/apple-bavarian-torte.json
new file mode 100644
index 000000000..288fb1fd1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bavarian-torte.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F(230 degrees C).",
+        "Cream together butter, 1/3 cup sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.",
+        "In a medium bowl, blend cream cheese and 1/4 cup sugar. Beat in egg and vanilla. Pour cheese mixture over crust.",
+        "Combine 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the sliced apples with the sugar mixture and spread over the cheese filling.",
+        "Bake for 10 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until almonds are lightly browned and apples are tender. Cool before removing from pan."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1/2 cup butter",
+        "1/3 cup white sugar",
+        "1/4 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "Cheese Mixture:",
+        "1 (8 ounce) package cream cheese",
+        "1/4 cup white sugar",
+        "1 egg",
+        "1/2 teaspoon vanilla extract",
+        "Apple Mixture:",
+        "6 apples - peeled, cored, and thinly sliced",
+        "1/3 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bavarian Torte",
+    "url": "http://allrecipes.com/recipe/9543/apple-bavarian-torte/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bbq-sauce-for-canning.json b/serverless-fleets/data/input/inferencing/recipes/apple-bbq-sauce-for-canning.json
new file mode 100644
index 000000000..4769f33d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bbq-sauce-for-canning.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Stir applesauce, brown sugar, tomato sauce, vinegar, salt, garlic powder, cinnamon, liquid smoke, chili powder, paprika, black pepper, cayenne pepper, and cloves together in a large pot; bring to a boil, reduce heat to low, and simmer until thickened, 1 1/2 to 2 hours.",
+        "Sterilize jars and lids in boiling water for at least 5 minutes.",
+        "Pour sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "8 cups applesauce",
+        "6 cups brown sugar",
+        "4 cups tomato sauce",
+        "1 1/2 cups apple cider vinegar",
+        "4 teaspoons salt",
+        "4 teaspoons garlic powder",
+        "1 tablespoon ground cinnamon",
+        "2 teaspoons liquid smoke flavoring",
+        "2 teaspoons chili powder",
+        "2 teaspoons paprika",
+        "1 teaspoon black pepper",
+        "1/2 teaspoon cayenne pepper",
+        "1/4 teaspoon ground cloves",
+        "7 1-pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple BBQ Sauce for Canning",
+    "url": "http://allrecipes.com/recipe/236800/apple-bbq-sauce-for-canning/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-beet-and-avocado-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-beet-and-avocado-salad.json
new file mode 100644
index 000000000..9ef8aa05e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-beet-and-avocado-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.",
+        "Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.",
+        "Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.",
+        "Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once."
+    ],
+    "ingredients": [
+        "3 medium beets",
+        "4 cups mixed salad greens",
+        "1 onion, sliced into thin rings",
+        "1 apple - peeled, cored and thinly sliced",
+        "1/2 avocado - peeled, pitted and sliced",
+        "1/2 cup toasted chopped walnuts",
+        "3/4 cup apple cider",
+        "2/3 cup cider vinegar",
+        "1/2 cup vegetable oil",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon prepared mustard",
+        "1/4 teaspoon celery seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple, Beet and Avocado Salad",
+    "url": "http://allrecipes.com/recipe/14462/apple-beet-and-avocado-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-beet-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-beet-salad.json
new file mode 100644
index 000000000..22bc6dac1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-beet-salad.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a large mixing bowl, combine the beets, apples, walnuts and salad dressing. Mix together and chill before serving."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can diced beets, drained",
+        "2 apples - peeled, cored and chopped",
+        "3/4 cup walnuts",
+        "3/4 cup creamy salad dressing, e.g. Miracle Whip \u2122"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Beet Salad",
+    "url": "http://allrecipes.com/recipe/16287/apple-beet-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-berry-brown-sugar-ham.json b/serverless-fleets/data/input/inferencing/recipes/apple-berry-brown-sugar-ham.json
new file mode 100644
index 000000000..e571a6ff1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-berry-brown-sugar-ham.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Trim excess fat from ham, leaving 1/4-inch layer of fat. Score fat in a diamond pattern using a sharp knife. Place ham on a rack in a large roasting pan and pour cola in pan, reserving about 1/4 cup for the glaze. Season ham with allspice and salt.",
+        "Bake in preheated oven, basting every 15 minutes with pan juices, for 1 hour.",
+        "Combine strawberry jam, brown sugar, and apple brandy in a saucepan over low heat; cook and stir until sugar is dissolved, about 5 minutes. Remove pan from heat and stir reserved cherry cola into the glaze; brush onto ham to coat.",
+        "Return ham to oven to continue cooking, brushing with the glaze 2 to 3 times more as it cooks, until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), 30 to 45 minutes more. Tent ham loosely with aluminum foil and set aside for 30 minutes before carving."
+    ],
+    "ingredients": [
+        "1 (15 pound) fully cooked bone-in ham",
+        "1 (2 liter) bottle cherry cola, divided",
+        "1 teaspoon ground allspice",
+        "1/2 teaspoon salt",
+        "Glaze:",
+        "3/4 cup strawberry jam",
+        "1/4 cup brown sugar",
+        "2 tablespoons apple brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Berry Brown Sugar Ham",
+    "url": "http://allrecipes.com/recipe/231703/apple-berry-brown-sugar-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-berry-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-berry-pie.json
new file mode 100644
index 000000000..82aebc0c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-berry-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.",
+        "In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.",
+        "Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.",
+        "Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack."
+    ],
+    "ingredients": [
+        "1 pastry for a 9 inch double crust pie",
+        "1 cup white sugar",
+        "4 teaspoons tapioca",
+        "1/2 teaspoon ground cinnamon",
+        "2 cups fresh blackberries",
+        "2 cups apples - peeled, cored and sliced",
+        "2 tablespoons butter, cut into small pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Berry Pie",
+    "url": "http://allrecipes.com/recipe/41719/apple-berry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-betty.json b/serverless-fleets/data/input/inferencing/recipes/apple-betty.json
new file mode 100644
index 000000000..b66302d28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-betty.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.",
+        "Mound sliced apples in the pie plate. Sprinkle with orange juice.",
+        "In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.",
+        "Bake in preheated oven for 45 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "4 cups thinly sliced apples",
+        "1/4 cup orange juice",
+        "3/4 cup all-purpose flour",
+        "1 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1 pinch salt",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Betty",
+    "url": "http://allrecipes.com/recipe/15800/apple-betty/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-blackberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-blackberry-pie.json
new file mode 100644
index 000000000..4527697fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-blackberry-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.",
+        "Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.",
+        "Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 tablespoon all-purpose flour",
+        "1/4 cup water",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "1 teaspoon lemon juice",
+        "1 (6 ounce) container blackberries, halved - divided",
+        "1 recipe pastry for a 9-inch double-crust pie",
+        "4 large Granny Smith apple - peeled, cored, and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Blackberry Pie",
+    "url": "http://allrecipes.com/recipe/232434/apple-blackberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-blue-cheese-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-blue-cheese-salad.json
new file mode 100644
index 000000000..a7614f030
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-blue-cheese-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.",
+        "Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.",
+        "In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1601&h=838&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1750887.jpg",
+    "ingredients": [
+        "1  Granny Smith apple, cored and julienned",
+        "1 cup balsamic vinaigrette salad dressing",
+        "1 cup crumbled blue cheese",
+        "\u00bd cup chopped pecans",
+        "4 slices turkey bacon",
+        "6 cups torn romaine lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Blue Cheese Salad",
+    "url": "http://allrecipes.com/recipe/74687/apple-blue-cheese-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-blueberry-buckle.json b/serverless-fleets/data/input/inferencing/recipes/apple-blueberry-buckle.json
new file mode 100644
index 000000000..25f79b4ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-blueberry-buckle.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.",
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.",
+        "Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.",
+        "Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.",
+        "Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.",
+        "Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "3 large Granny Smith apples, peeled and sliced",
+        "3/4 cup white sugar",
+        "2 tablespoons ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "2 tablespoons lemon juice",
+        "1/4 cup butter, softened",
+        "3/4 cup white sugar",
+        "1 egg",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup milk",
+        "2 cups fresh blueberries",
+        "2/3 cup white sugar",
+        "1/2 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/3 cup cold butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Blueberry Buckle",
+    "url": "http://allrecipes.com/recipe/229924/apple-blueberry-buckle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bok-choy-salad-56389418.json b/serverless-fleets/data/input/inferencing/recipes/apple-bok-choy-salad-56389418.json
new file mode 100644
index 000000000..5399c9da3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bok-choy-salad-56389418.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Combine bok choy, apple, carrot, and chopped onion in a large bowl.",
+        "Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables."
+    ],
+    "ingredients": [
+        "6 cups finely chopped bok choy",
+        "1 large apple, shredded",
+        "1 large carrot, shredded",
+        "1/2 cup chopped red onion",
+        "1/2 cup unsweetened soy, hemp, or almond milk",
+        "1/2 cup raw cashews or 1/4 cup raw cashew butter",
+        "1/4 cup balsamic vinegar",
+        "1/4 cup raisins",
+        "1 teaspoon Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Onion",
+        "Kid-Friendly",
+        "Low Cal",
+        "High Fiber",
+        "Wheat/Gluten-Free",
+        "Lunch",
+        "Raisin",
+        "Apple",
+        "Cashew",
+        "Carrot",
+        "Spring",
+        "Summer",
+        "Healthy",
+        "Vegan",
+        "Raw",
+        "Bok Choy",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Apple Bok Choy Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-bok-choy-salad-56389418"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bran-cheddar-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-bran-cheddar-muffins.json
new file mode 100644
index 000000000..0de96d0e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bran-cheddar-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin or line with paper liners.",
+        "Combine the bran cereal, milk and apples. Mix well. Beat in the vegetable oil and egg.",
+        "Combine the flour, baking powder, salt, cinnamon and brown sugar. Make a well in the center and stir in the wet mixture. Add the shredded cheese and mix enough until just moistened. Scoop the batter into the prepared pans.",
+        "Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup whole bran cereal",
+        "1/4 cup milk",
+        "1 cup peeled, cored and sliced apple",
+        "1/3 cup vegetable oil",
+        "1 egg",
+        "1 1/2 cups all-purpose flour",
+        "3 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/3 cup packed brown sugar",
+        "1/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bran Cheddar Muffins",
+    "url": "http://allrecipes.com/recipe/7108/apple-bran-cheddar-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bran-muffins-from-motts.json b/serverless-fleets/data/input/inferencing/recipes/apple-bran-muffins-from-motts.json
new file mode 100644
index 000000000..a5ab7bc89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bran-muffins-from-motts.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees  F. Line 12 (2 1/2-inch) muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg.",
+        "In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended.",
+        "Whisk in applesauce, egg whites and molasses. Add cereal. Stir until moistened.",
+        "Stir applesauce mixture into flour mixture just until moistened. Spoon evenly into prepared muffin cups.",
+        "Bake 25-30 minutes or until toothpick inserted into center comes out clean. Immediately remove from pan cool on wire rack 10 minutes. Serve warm or cool completely."
+    ],
+    "ingredients": [
+        "1 1/2 cups Mott's\u00ae Cinnamon Applesauce",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 cup sugar",
+        "2 tablespoons margarine, softened",
+        "2 egg whites",
+        "2 tablespoons molasses",
+        "1 1/2 cups wheat bran flakes cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bran Muffins from Mott's\u00ae",
+    "url": "http://allrecipes.com/recipe/239449/apple-bran-muffins-from-motts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bran-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-bran-muffins.json
new file mode 100644
index 000000000..3501d5a3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bran-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Grease muffin tins.",
+        "In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.",
+        "Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 cups bran flakes cereal",
+        "1 1/4 cups all-purpose flour",
+        "1/3 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1 tablespoon baking powder",
+        "1 1/4 cups apple juice",
+        "1/4 cup margarine, melted",
+        "1 teaspoon vanilla extract",
+        "1 apple - peeled, cored and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bran Muffins",
+    "url": "http://allrecipes.com/recipe/17535/apple-bran-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-bread-ii.json
new file mode 100644
index 000000000..b12b4d285
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bread-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.",
+        "Sift the flour, baking soda, and salt together in a bowl. Beat the butter and brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the first egg, allowing it to blend into the butter mixture before adding the other. Blend the applesauce and 3/4 teaspoon cinnamon into the mixture. Pour the flour mixture into the butter mixture, mixing until just incorporated. Fold in the dried apple pieces; mixing just enough to evenly combine. Pour the batter into prepared pan. Stir 1 teaspoon cinnamon and the white sugar together in a small bowl; sprinkle over the batter.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan 10 to 15 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1/4 teaspoon salt",
+        "1/2 cup butter",
+        "3/4 cup brown sugar",
+        "2 eggs, room temperature",
+        "2 cups applesauce",
+        "3/4 teaspoon ground cinnamon",
+        "1/3 cup chopped dried apples",
+        "1 teaspoon cinnamon",
+        "1 teaspoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bread II",
+    "url": "http://allrecipes.com/recipe/206173/apple-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bread-pudding-5802.json b/serverless-fleets/data/input/inferencing/recipes/apple-bread-pudding-5802.json
new file mode 100644
index 000000000..38c2e65a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bread-pudding-5802.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; saut\u00e9 5 minutes. Sprinkle with 2 tablespoons sugar; saut\u00e9 until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.",
+        "Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.",
+        "Preheat oven to 350\u00b0F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "4 4 x4-inch slices firm white sandwich bread, crusts trimmed",
+        "2 teaspoons butter",
+        "2 medium apples, peeled, cored, cut into 1/2-inch wedges",
+        "8 tablespoons sugar",
+        "1 tablespoon dried currants or raisins",
+        "2 cups low-fat (1%) milk",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Low Fat",
+        "Vegetarian",
+        "Back to School",
+        "Currant",
+        "Apple",
+        "Fall",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-bread-pudding-5802"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/apple-bread-pudding.json
new file mode 100644
index 000000000..1b444d947
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bread-pudding.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.",
+        "Spread bread cubes on a baking sheet and bake until crisp, about 20 minutes.",
+        "Meanwhile, melt butter in a skillet over medium heat. Saute apples until tender, 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine.",
+        "Whisk together sugar, cinnamon, and salt in a large bowl. Whisk in whole eggs and yolks until well combined, then whisk in milk, cream, and vanilla. Pour mixture evenly over bread mixture. Let stand, covered, 45 minutes at room temperature.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Bake pudding until bread has absorbed custard and is set, about 50 minutes."
+    ],
+    "ingredients": [
+        "1 (14 ounce) wide loaf French bread, crust removed and bread cut into 2x1-inch cubes",
+        "2 tablespoons butter",
+        "2 apples - peeled, quartered, cored, sliced crosswise into 1/4-inch thick pieces",
+        "1 cup muscovado or packed brown sugar, plus more for garnish",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "4 large eggs",
+        "2 large egg yolks",
+        "3 cups milk",
+        "1 cup heavy cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bread Pudding",
+    "url": "http://allrecipes.com/recipe/255356/apple-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-bread.json
new file mode 100644
index 000000000..a271e6ee0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.",
+        "Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.",
+        "Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 cup chopped walnuts (optional)",
+        "3 cups apples - peeled, cored, and chopped",
+        "1 cup vegetable oil",
+        "2 cups white sugar",
+        "3 eggs, beaten",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bread",
+    "url": "http://allrecipes.com/recipe/223602/apple-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-breakfast-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-breakfast-bread.json
new file mode 100644
index 000000000..29c82d4db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-breakfast-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.",
+        "In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.",
+        "In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.",
+        "Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup sugar",
+        "2 eggs",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "2 apples - peeled, cored and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Breakfast Bread",
+    "url": "http://allrecipes.com/recipe/72575/apple-breakfast-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-breakfast-easy-slow-cooker-oat.json b/serverless-fleets/data/input/inferencing/recipes/apple-breakfast-easy-slow-cooker-oat.json
new file mode 100644
index 000000000..5dfecdc1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-breakfast-easy-slow-cooker-oat.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir oats, sugar, cinnamon, nutmeg, ginger, allspice, and cloves together in a slow cooker; add water, apple slices, vegetable oil, and molasses. Stir the mixture thoroughly.",
+        "Cook on Low 5 to 7 hours."
+    ],
+    "ingredients": [
+        "4 cups rolled oats",
+        "1/2 cup white sugar",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground ginger",
+        "1/2 teaspoon ground allspice",
+        "1/4 teaspoon ground cloves",
+        "2 1/2 cups water",
+        "1 1/2 cups sliced apple",
+        "1/2 cup vegetable oil",
+        "1 tablespoon molasses"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Breakfast (Easy Slow Cooker Oatmeal)",
+    "url": "http://allrecipes.com/recipe/235404/apple-breakfast-easy-slow-cooker-oat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-brickle-dip.json b/serverless-fleets/data/input/inferencing/recipes/apple-brickle-dip.json
new file mode 100644
index 000000000..5147ce8ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-brickle-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Beat together the cream cheese, brown and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour the lime and lemon juices over the sliced apples to prevent browning. Serve dip with the apples on the side."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup brown sugar",
+        "1/4 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1 (8 ounce) package toffee baking bits",
+        "4 Granny Smith apple, cored and sliced",
+        "1 tablespoon lime juice",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Brickle Dip",
+    "url": "http://allrecipes.com/recipe/218538/apple-brickle-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-brie-and-walnut-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-brie-and-walnut-salad.json
new file mode 100644
index 000000000..55e5f9b13
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-brie-and-walnut-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the greens and toss again; top with the Brie and walnuts just before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3264&h=1709&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F256419.jpg",
+    "ingredients": [
+        "2  red apples, cored and thinly sliced",
+        "\u00bd cup balsamic vinaigrette",
+        "3 cups spring mix salad greens",
+        "\u00bd cup sliced Brie cheese",
+        "\u2153 cup toasted walnut pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple, Brie, and Walnut Salad",
+    "url": "http://allrecipes.com/recipe/180349/apple-brie-and-walnut-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-brie-bites.json b/serverless-fleets/data/input/inferencing/recipes/apple-brie-bites.json
new file mode 100644
index 000000000..be76b0d63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-brie-bites.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F.",
+        "Press seams of puff pastry sheet together. Cut sheet into quarters and then each quarter into six pieces. Use a rolling pin to flatten each piece of pastry into a square shape. Place the squares into 24 greased mini muffin cups.",
+        "Put about 1/2 teaspoon of Brie, 1 teaspoon of apple butter and 1/2 teaspoon of chopped pecans into each muffin cup.",
+        "Bake for 13-15 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1 sheet frozen puff pastry, thawed",
+        "5 ounces Brie cheese",
+        "1/2 cup MUSSELMAN'S\u00ae Apple Butter",
+        "1/4 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Brie Bites",
+    "url": "http://allrecipes.com/recipe/255409/apple-brie-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-brine-for-turkey-the-night-befo.json b/serverless-fleets/data/input/inferencing/recipes/apple-brine-for-turkey-the-night-befo.json
new file mode 100644
index 000000000..b83e70df9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-brine-for-turkey-the-night-befo.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.",
+        "To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight."
+    ],
+    "ingredients": [
+        "2 quarts apple juice",
+        "1 gallon cold water",
+        "1 cup kosher salt",
+        "6 cloves garlic, peeled and crushed",
+        "5 pounds ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Brine for Turkey the Night Before Cooking",
+    "url": "http://allrecipes.com/recipe/172354/apple-brine-for-turkey-the-night-befo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-brownies.json b/serverless-fleets/data/input/inferencing/recipes/apple-brownies.json
new file mode 100644
index 000000000..757435825
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-brownies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.",
+        "In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.",
+        "Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup butter, melted",
+        "1 cup white sugar",
+        "1 egg",
+        "3 medium apples - peeled, cored and thinly sliced",
+        "1/2 cup chopped walnuts",
+        "1 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Brownies",
+    "url": "http://allrecipes.com/recipe/68348/apple-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-bundt-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-bundt-cake.json
new file mode 100644
index 000000000..d3b008590
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-bundt-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.",
+        "In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.",
+        "Pour 1/3 of the batter into prepared pan.  Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.",
+        "Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar."
+    ],
+    "ingredients": [
+        "2 cups apples - peeled, cored and diced",
+        "1 tablespoon white sugar",
+        "1 teaspoon ground cinnamon",
+        "3 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "2 cups white sugar",
+        "1 cup vegetable oil",
+        "1/4 cup orange juice",
+        "2 1/2 teaspoons vanilla extract",
+        "4 eggs",
+        "1 cup chopped walnuts",
+        "1/4 cup confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Bundt Cake",
+    "url": "http://allrecipes.com/recipe/7620/apple-bundt-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-baked-beans.json
new file mode 100644
index 000000000..dd98d68b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-baked-beans.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat oven to 375 degrees F.",
+        "Mix all ingredients except beans in large bowl. Stir in beans. Pour into 2-quart baking dish or casserole.",
+        "Bake 50-60 minutes or until hot and bubbly."
+    ],
+    "ingredients": [
+        "1 cup MUSSELMAN'S\u00ae Apple Butter",
+        "1/3 cup honey",
+        "1/2 cup ketchup",
+        "1/2 cup water",
+        "2 tablespoons minced dried onion",
+        "1 teaspoon ground cumin",
+        "1 teaspoon salt",
+        "1/4 teaspoon cayenne pepper, or more to taste",
+        "1 (15.5 ounce) can great Northern beans, drained",
+        "1 (15.5 ounce) can black beans, drained, rinsed",
+        "1 (15 ounce) can red or pinto beans, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Baked Beans",
+    "url": "http://allrecipes.com/recipe/234603/apple-butter-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-bars.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-bars.json
new file mode 100644
index 000000000..fddcca3a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-bars.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 13 x 9 x 2 inch baking pan.",
+        "Beat butter or margarine until creamy. Add half of the flour, the brown sugar, white sugar, egg, apple butter, baking soda and the apple pie spice.  Beat together until well blended. Beat in remaining flour and stir in raisins.  Spread in prepared baking pan.",
+        "Bake for  20-25 minutes or till toothpick in center comes out clean. Cool in pan on wire rack.  Drizzle with icing. Cut into bars.",
+        "To Make Icing:  Mix 1 cup confectioners' sugar, 1/4 teaspoon vanilla and 1 - 2 tablespoons milk.  Mix to drizzling consistency."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup packed brown sugar",
+        "1/4 cup white sugar",
+        "1 egg",
+        "3/4 cup apple butter",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon apple pie spice",
+        "1 cup raisins",
+        "1 cup confectioners' sugar",
+        "1/4 teaspoon vanilla extract",
+        "2 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Bars",
+    "url": "http://allrecipes.com/recipe/10521/apple-butter-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-bbq-wings.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-bbq-wings.json
new file mode 100644
index 000000000..d7370182d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-bbq-wings.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 375 degrees F.",
+        "Mix together the apple butter, hot sauce, ketchup, and celery salt in a medium bowl. Reserve 3/4 cup of the sauce as a dip; cover and refrigerate.",
+        "Place the wings in plastic zip storage bag with the remaining sauce. Seal the bag and coat all the wings. Refrigerate 2 hours to overnight.",
+        "For easy cleanup, line baking pan (about 10x13-inch) with foil. Remove wings from the marinade bag and place in a single layer in the pan. Reserve the bag of marinade.",
+        "Bake wings for 30 minutes. Turn wings and baste with the remaining marinade. Bake an additional 30 minutes or until wings are fork-tender. Discard any remaining marinade in the bag.",
+        "Warm the 3/4 cup of reserved sauce with the melted butter and serve as a dipping sauce with wings."
+    ],
+    "ingredients": [
+        "1 cup MUSSELMAN'S\u00ae Apple Butter",
+        "1/2 cup hot sauce (use your favorite brand and level of heat)",
+        "1/2 cup ketchup",
+        "1/2 teaspoon celery salt",
+        "2 pounds uncooked chicken wings, cut in 2 sections, or chicken drummettes (can also use fresh chicken tenders)",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter BBQ Wings",
+    "url": "http://allrecipes.com/recipe/234605/apple-butter-bbq-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-beauties.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-beauties.json
new file mode 100644
index 000000000..b6b44352b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-beauties.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream the butter with the yolk and vanilla.",
+        "Place the sugar and the pecans in a food processor and grind to a fine texture. Add the wheat germ, flour, and the salt and process again just to mix. Add the pecan mixture to the butter mixture.",
+        "Roll this dough into balls a little more than 1 inch in diameter. Place on ungreased sheets about 2 inches apart. Using your thumb, make a dent in the top of each ball.",
+        "Bake until a little brown , 15-20 minutes.  When they come from the oven, use a spoon or another tool to open the dent you made ( it tends to close during baking). Let rest on the sheet for about 4 minutes and then remove to a rack. Cool completely. Spoon the apple butter into the indents and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F146879.jpg",
+    "ingredients": [
+        "\u00bd cup unsalted butter",
+        "1  egg yolk",
+        "1 cup chopped pecans",
+        "\u00be teaspoon vanilla extract",
+        "\u00bd cup white sugar",
+        "1 cup all-purpose flour",
+        "\u00bd cup toasted wheat germ",
+        "\u00bc teaspoon salt",
+        "\u2153 cup apple butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Beauties",
+    "url": "http://allrecipes.com/recipe/10871/apple-butter-beauties/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-bread.json
new file mode 100644
index 000000000..e871f7a2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 8x4x2-inch loaf pan.",
+        "Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.",
+        "Beat the butter and sugar with an electric mixer in a separate large bowl until smooth. Add the egg and apple butter; continue beating until smooth. Mix in the flour mixture until just incorporated. Fold in the raisins and walnuts; mixing just enough to evenly combine. Pour into prepared loaf pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "3/4 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1/3 cup butter, softened",
+        "1 cup sugar",
+        "1 egg",
+        "1 1/4 cups apple butter",
+        "1/2 cup raisins",
+        "1/2 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Bread",
+    "url": "http://allrecipes.com/recipe/223223/apple-butter-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-cardamom-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-cardamom-cheesecake.json
new file mode 100644
index 000000000..b25203d98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-cardamom-cheesecake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. Line 9-inch springform pan with pie crust. Beat cream cheese in large bowl until fluffy and smooth. Add sugar and continue beating on low speed until smooth. Add eggs one at a time while beating. Stir in extract. Pour filling into crust.",
+        "Bake 45 minutes or until center is set. Cool completely before removing from the pan.",
+        "Melt butter in large skillet over medium heat. Add apples and saute until soft, about 5 to 7 minutes. Add apple butter, cardamom and pecans. Continue cooking an additional 5 minutes. Cool slightly.",
+        "Arrange apples on top of cheesecake. Garnish with whipped cream and ginger. Serve immediately or refrigerate, covered, until serving time."
+    ],
+    "ingredients": [
+        "1 refrigerated pie crust (from 15 ounce package), softened as directed on package",
+        "3 (8 ounce) packages cream cheese, softened",
+        "1 cup sugar",
+        "3 large eggs",
+        "1/2 teaspoon almond extract",
+        "2 tablespoons butter",
+        "3 apples, peeled, cored and thinly sliced",
+        "1 (9 ounce) jar Dickinson's\u00ae Country Apple Butter",
+        "1 1/2 teaspoons ground cardamom",
+        "3 tablespoons chopped pecans",
+        "1 cup whipped cream",
+        "2 tablespoons diced crystallized ginger"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Cardamom Cheesecake",
+    "url": "http://allrecipes.com/recipe/238335/apple-butter-cardamom-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-cream-cheese-spread.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-cream-cheese-spread.json
new file mode 100644
index 000000000..3fecc2078
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-cream-cheese-spread.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place cream cheese, apple butter, vanilla, and cinnamon in the container of a food processor fitted with a metal blade. Process until just smooth, about 20 seconds. Scrape down the sides of the container and process again until combined, if necessary.",
+        "Scrape the spread into a small bowl; cover with plastic wrap and refrigerate until slightly firm, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package light cream cheese, softened",
+        "1/2 cup apple butter",
+        "1/2 teaspoon vanilla extract",
+        "1 pinch ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Cream Cheese Spread",
+    "url": "http://allrecipes.com/recipe/229898/apple-butter-cream-cheese-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-for-the-slow-cooker.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-for-the-slow-cooker.json
new file mode 100644
index 000000000..900857e82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-for-the-slow-cooker.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.",
+        "Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.",
+        "Puree apple mixture with an immersion blender until smooth.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "12 apples - peeled, cored, and cut into small cubes",
+        "2 cups brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground allspice",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter for the Slow Cooker",
+    "url": "http://allrecipes.com/recipe/229899/apple-butter-for-the-slow-cooker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-gooey-butter-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-gooey-butter-cake.json
new file mode 100644
index 000000000..a279776e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-gooey-butter-cake.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Lightly grease an 8x8-inch square pan.",
+        "In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Whisk in the egg, melted butter, milk and vanilla until moistened. Spread evenly in the pan (mixture will be slightly sticky).",
+        "Make the filling:",
+        "In a large bowl with an electric mixer, beat together the cream cheese and apple butter until smooth. Beat in the egg, then beat in the melted butter and vanilla. Scrape down the bowl, then beat in the powdered sugar, cinnamon and nutmeg.",
+        "Spread the filling over the cake layer, then bake 45-50 minutes or until the center is set (do not overbake as the center should be slightly gooey). Cool completely before serving. Garnish with whipped cream and dust with cinnamon. For best results, let cake sit at room temperature for 15-30 minutes before serving.",
+        "Refrigerate any leftovers in an airtight container for up to 4 days."
+    ],
+    "ingredients": [
+        "Cake:",
+        "1 cup flour",
+        "3/4 cup sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 egg",
+        "1/4 cup unsalted butter, melted",
+        "2 tablespoons milk",
+        "1/2 teaspoon vanilla extract",
+        "Filling:",
+        "4 ounces cream cheese, softened",
+        "1 cup MUSSELMAN'S\u00ae Apple Butter",
+        "1 egg",
+        "1/4 cup unsalted butter, melted",
+        "1/2 teaspoon vanilla extract",
+        "1 cup powdered sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "Whipped cream, for serving",
+        "Ground cinnamon, for serving"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Gooey Butter Cake",
+    "url": "http://allrecipes.com/recipe/255406/apple-butter-gooey-butter-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-ham-glaze.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-ham-glaze.json
new file mode 100644
index 000000000..e0af6a947
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-ham-glaze.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened."
+    ],
+    "ingredients": [
+        "1 cup apple butter",
+        "1/2 cup orange juice",
+        "1 tablespoon dried onion flakes",
+        "1 tablespoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Ham Glaze",
+    "url": "http://allrecipes.com/recipe/165851/apple-butter-ham-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-i.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-i.json
new file mode 100644
index 000000000..00d5c9c04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Fill a slow cooker with diced apples, sugar, cinnamon, cloves and salt.  Cover, and cook on high for 1 hour. Reduce heat.  Simmer, stirring occasionally, for 12 hours, or until thick and dark golden in color.",
+        "Pack into small, freezer-safe containers leaving 3/4 inch space at the top. Store in the freezer."
+    ],
+    "ingredients": [
+        "8 apples - peeled, cored and chopped",
+        "4 cups white sugar",
+        "4 teaspoons ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter I",
+    "url": "http://allrecipes.com/recipe/13644/apple-butter-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-ii.json
new file mode 100644
index 000000000..d6871e765
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon.  Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.",
+        "Allow to cool and place in jars or freezer containers."
+    ],
+    "ingredients": [
+        "2 (16 ounce) jars applesauce",
+        "2 1/2 cups packed brown sugar",
+        "1/2 cup distilled white vinegar",
+        "1/4 teaspoon ground cloves",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter II",
+    "url": "http://allrecipes.com/recipe/13749/apple-butter-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-iii.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-iii.json
new file mode 100644
index 000000000..f2b9f2fd2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-iii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a Dutch oven, combine the dried apples, apple juice, clove, allspice and cinnamon; mix well.",
+        "Bring to a boil, cover and simmer for 20 to 25 minutes.",
+        "Place mixture in blender and puree until smooth. Place in jars and refrigerate."
+    ],
+    "ingredients": [
+        "1 pound dried, unsulfured apples",
+        "1/2 gallon sugar-free organic apple juice",
+        "1/4 teaspoon ground cloves",
+        "2 teaspoons ground allspice",
+        "4 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter III",
+    "url": "http://allrecipes.com/recipe/13822/apple-butter-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-iv.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-iv.json
new file mode 100644
index 000000000..44dbef92d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-iv.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a Dutch oven or slow cooker, bring to a boil the applesauce and apple juice. Reduce heat and simmer 1 hour.",
+        "In a small bowl, mix the sugar, cinnamon, cloves and nutmeg. Stir the mixture into the simmering applesauce. Continue simmering 2 hours more, creating a thick, rich butter. Ladle the apple butter into sterile jars and refrigerate."
+    ],
+    "ingredients": [
+        "6 (16 ounce) jars applesauce",
+        "6 cups apple juice",
+        "8 cups white sugar",
+        "2 tablespoons ground cinnamon",
+        "2 teaspoons ground cloves",
+        "2 teaspoons ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter IV",
+    "url": "http://allrecipes.com/recipe/21228/apple-butter-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-pork-loin.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-pork-loin.json
new file mode 100644
index 000000000..39e153a7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-pork-loin.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.",
+        "Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.",
+        "Cover, and return to the oven for 2 hours, or until fork-tender."
+    ],
+    "ingredients": [
+        "2 (2 pound) boneless pork loin roast",
+        "seasoning salt to taste",
+        "2 cups apple juice",
+        "1/2 cup apple butter",
+        "1/4 cup brown sugar",
+        "2 tablespoons water",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Pork Loin",
+    "url": "http://allrecipes.com/recipe/60492/apple-butter-pork-loin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-pumpkin-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-pumpkin-pie.json
new file mode 100644
index 000000000..d8bb4356d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-pumpkin-pie.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.",
+        "Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.",
+        "To make the streusel topping:  In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans."
+    ],
+    "ingredients": [
+        "1 cup canned pumpkin puree",
+        "1 cup apple butter",
+        "1/4 cup dark brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "3 eggs, beaten",
+        "1 cup evaporated milk",
+        "1 (9 inch) unbaked deep dish pie crust",
+        "STREUSEL TOPPING:",
+        "3 tablespoons butter",
+        "1/2 cup all-purpose flour",
+        "1/3 cup dark brown sugar",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Pumpkin Pie",
+    "url": "http://allrecipes.com/recipe/37258/apple-butter-pumpkin-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-recipe.json
new file mode 100644
index 000000000..7052b42fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-recipe.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.",
+        "Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "2 pounds Honeycrisp apples - peeled, cored, and cut into 1-inch pieces",
+        "2 pounds Granny Smith apples - peeled, cored, and cut into small pieces",
+        "1 cup apple cider",
+        "2 cups white sugar",
+        "2 tablespoons lemon juice",
+        "canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter",
+    "url": "http://allrecipes.com/recipe/229900/apple-butter-recipe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-spice-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-spice-cake.json
new file mode 100644
index 000000000..3b5ade14a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-spice-cake.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.",
+        "Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.",
+        "Sift together the flour, baking powder, baking soda, and salt.",
+        "Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.",
+        "Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.",
+        "Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes."
+    ],
+    "ingredients": [
+        "Topping:",
+        "1 cup packed brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup chopped pecans",
+        "Cake:",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup butter, room temperature",
+        "1 cup white sugar",
+        "3/4 cup apple butter",
+        "1 teaspoon vanilla extract",
+        "1/2 cup whole bran cereal or wheat germ",
+        "1 cup sour cream",
+        "2 eggs, room temperature"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter Spice Cake",
+    "url": "http://allrecipes.com/recipe/13801/apple-butter-spice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-the-easy-way.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-the-easy-way.json
new file mode 100644
index 000000000..f42e436bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-the-easy-way.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a microwave safe bowl, combine apples, maple syrup and cinnamon.  Microwave on high for 15 minutes.  Transfer mixture to a blender and process until smooth.  Return mixture to bowl and microwave 5 minutes more.  Cool and transfer to a jar.  Store in refrigerator."
+    ],
+    "ingredients": [
+        "2 pounds chopped apples",
+        "1/3 cup maple syrup",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter the Easy Way",
+    "url": "http://allrecipes.com/recipe/25282/apple-butter-the-easy-way/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-turnovers-51262730.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-turnovers-51262730.json
new file mode 100644
index 000000000..dd9b4ce67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-turnovers-51262730.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.",
+        "Sprinkle the ice water, 1 tablespoon at a time, in the food processor and pulse until the dough starts to come together.",
+        "Form the dough into a disk, wrap in parchment paper or plastic wrap, refrigerate for 30 minutes.",
+        "Roll out the dough 1/4 inch thick.",
+        "Using cookie cutters, cut out turnovers into desired shapes (If you are making 8 turnovers, you need 16 cut-outs, one for the top and one for the bottom).",
+        "Place one cut-out on a parchment or silpat lined baking sheet, top with 2 tsp of apple butter (depending on the size of your shape) leaving a 1/4 inch border around the cut-out.",
+        "Combine the honey and water together in a separate bowl.",
+        "Brush the 1/4 inch border with the honey water, place matching pastry shape on top of the apple butter and using the tines of a fork, gently press down to seal the dough.",
+        "Brush the remaining honey water on top of each turnover.",
+        "Using the tip of a knife, cut several slits through the dough (to allow ventilation).",
+        "Bake at 400 degrees for 20 minutes."
+    ],
+    "ingredients": [
+        "8 tablespoons butter, chilled and cubed",
+        "8 tablespoons vegetable shortening or lard, chilled and cubed",
+        "2 1/2 cups all purpose flour",
+        "1 teaspoon salt",
+        "5 to 6 tablespoons ice water",
+        "1 tablespoon honey",
+        "1 tablespoon water",
+        "1/2 cup apple butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Pastry",
+        "Weelicious",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Butter Turnovers",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-butter-turnovers-51262730"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-v.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-v.json
new file mode 100644
index 000000000..f4ec005a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-v.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the apples in a Dutch oven. Pour in the cider. Bring to a boil and cook on medium heat 30 minutes, or until soft.",
+        "Press the softened mixture through a food mill. Continue cooking at a medium boil for 30 minutes, stirring occasionally.",
+        "Mix in the sugar, cinnamon and cloves. Continue cooking over low heat until the sugar dissolves, stirring frequently. Cook until the desired thickness has been attained. Refrigerate the finished apple butter in sterile containers."
+    ],
+    "ingredients": [
+        "6 pounds tart apples, cored and sliced",
+        "6 cups apple cider",
+        "3 cups white sugar",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter V",
+    "url": "http://allrecipes.com/recipe/21229/apple-butter-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-vi.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-vi.json
new file mode 100644
index 000000000..fbdbaa6d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-vi.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender.",
+        "Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan.",
+        "Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency.",
+        "Transfer to sterile containers and refrigerate or freeze until serving."
+    ],
+    "ingredients": [
+        "4 cups apple cider",
+        "4 pounds cooking apples - peeled, cored, and thinly sliced",
+        "2 cups white sugar",
+        "1 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter VI",
+    "url": "http://allrecipes.com/recipe/23585/apple-butter-vi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter-with-honey.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter-with-honey.json
new file mode 100644
index 000000000..2fdf9dfcd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter-with-honey.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, boil the cider 15 minutes.",
+        "Stir apples into the cider and reduce heat. Cover and simmer, stirring frequently. Cook 1 hour, or until the apples are tender.",
+        "Remove apples from heat. Mash with a potato masher. Stir in the honey, cinnamon, cloves and allspice. Return to low heat and cook uncovered, stirring often, until thick. Transfer to sterile jars and chill in the refrigerator until serving."
+    ],
+    "ingredients": [
+        "3 cups apple cider",
+        "2 pounds apples - peeled, cored and chopped",
+        "1/3 cup honey",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon ground allspice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter with Honey",
+    "url": "http://allrecipes.com/recipe/22566/apple-butter-with-honey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butter.json b/serverless-fleets/data/input/inferencing/recipes/apple-butter.json
new file mode 100644
index 000000000..b34618e28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butter.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place apples and 2 cups of cider vinegar or water into a large pot.  Cook over medium low heat until soft.",
+        "Put the fruit through a strainer.",
+        "Measure the apple pulp by cup into a large mixing bowl. Keep track of how many cups of apple pulp you have added to the mixing bowl. For each one cup of apple pulp mix in 2 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground allspice, and the zest of one lemon; mix well.",
+        "Spoon the mixture into a Dutch oven. Cook the mixture over a medium or medium-low temperature until it \"sheets\" from the spoon.  What this means is that you put a small amount of the apple butter in a spoon and let it cool slightly.  As it thickens, two large drops will form along the edge of the spoon (as you hold the spoon upside down over the pot) one drop on either side of the spoon.  When these two drops come together and fall as one drop of the spoon, the sheeting stage has been reached.",
+        "Pour apple butter into hot sterilized jars. Process for 10 minutes in a boiling water bath."
+    ],
+    "ingredients": [
+        "4 pounds apples, cored and chopped",
+        "2 cups apple cider vinegar",
+        "10 teaspoons ground cinnamon",
+        "5 teaspoons ground cloves",
+        "2 1/2 teaspoons ground allspice",
+        "4 tablespoons grated lemon zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butter",
+    "url": "http://allrecipes.com/recipe/15517/apple-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-butterscotch-bars.json b/serverless-fleets/data/input/inferencing/recipes/apple-butterscotch-bars.json
new file mode 100644
index 000000000..045e03f52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-butterscotch-bars.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.",
+        "Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.",
+        "Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.",
+        "Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars."
+    ],
+    "ingredients": [
+        "1 1/2 cups self-rising flour",
+        "1 1/2 cups old-fashioned oats",
+        "1/2 cup white sugar",
+        "2/3 cup brown sugar",
+        "1 cup butter, softened",
+        "2/3 cup apple jelly",
+        "1/4 cup chopped cashews",
+        "1 (11 ounce) package butterscotch chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Butterscotch Bars",
+    "url": "http://allrecipes.com/recipe/98737/apple-butterscotch-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-and-butter-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-and-butter-sauce.json
new file mode 100644
index 000000000..5929a6a91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-and-butter-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Peel, core, and grate the apples.",
+        "Cream together 1 cup sugar and 1/4 cup butter or margarine.  Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture.  Pour batter into an ungreased 9 inch glass pie plate.",
+        "Bake at 350 degrees F (175 degrees C) for 50 minutes.  Remove from oven.",
+        "Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler.  Heat and stir until sugar has dissolved and butter or margarine has melted.  Serve over apple cake."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/4 cup butter",
+        "2 large apples",
+        "2 eggs",
+        "1 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "1/2 cup heavy whipping cream",
+        "1 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cake and Butter Sauce",
+    "url": "http://allrecipes.com/recipe/8033/apple-cake-and-butter-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-i.json
new file mode 100644
index 000000000..7c8c41d31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.",
+        "Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.  Cool cake in pan for 10 minutes. Cake needs no frosting."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 cup vegetable oil",
+        "2 cups white sugar",
+        "2 cups all-purpose flour",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon vanilla extract",
+        "4 cups diced apple without peel"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cake I",
+    "url": "http://allrecipes.com/recipe/7615/apple-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-ii.json
new file mode 100644
index 000000000..96cae65d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.",
+        "Place the flour in a bowl and mix well; rub in the butter until the pieces are the size of small peas. Stir in the cinnamon and nutmeg.",
+        "Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and pineapple juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.",
+        "Bake in preheated oven for about 1 1/4 hours, or until a tester inserted in the center of the cake comes out clean. Turn out and cool on wire rack."
+    ],
+    "ingredients": [
+        "1 cup self-rising flour",
+        "1/2 cup butter, cut into 1-inch chunks",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "5/8 cup chopped walnuts",
+        "1 cup chopped raisins",
+        "1 1/2 cups grated apple",
+        "3 eggs",
+        "1/4 cup pineapple juice",
+        "1 tablespoon grated lime zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cake II",
+    "url": "http://allrecipes.com/recipe/7962/apple-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-iii.json
new file mode 100644
index 000000000..f9a5b2761
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-iii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.",
+        "In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter.",
+        "Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "3 eggs",
+        "1 (21 ounce) can apple pie filling",
+        "3/4 cup packed brown sugar",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon butter",
+        "1 teaspoon ground cinnamon",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cake III",
+    "url": "http://allrecipes.com/recipe/8211/apple-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-iv.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-iv.json
new file mode 100644
index 000000000..66961bc6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-iv.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9x13 inch pan.",
+        "Sift together flour, salt, cinnamon and baking powder. Set aside.",
+        "In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in.",
+        "Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9x13 inch pan.",
+        "In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake.",
+        "Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean."
+    ],
+    "ingredients": [
+        "5 apple - peeled, cored and sliced",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "4 teaspoons ground cinnamon",
+        "4 teaspoons baking powder",
+        "4 eggs",
+        "2 cups white sugar",
+        "1 cup vegetable oil",
+        "2 teaspoons vanilla extract",
+        "1 cup chopped walnuts",
+        "4 teaspoons white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cake IV",
+    "url": "http://allrecipes.com/recipe/8358/apple-cake-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-v.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-v.json
new file mode 100644
index 000000000..d3f2c7d99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-v.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.",
+        "In a large bowl, sift together flour, sugar, salt, and baking soda. Make a well in the center and add oil, eggs, and vanilla. Mix well (batter will be thick). Fold in chopped apples and nuts. Spread batter into prepared pan.",
+        "Bake in preheated oven until a toothpick inserted into cake comes out clean, 40 to 50 minutes. Glaze while still hot.",
+        "To make the glaze: In a saucepan, combine brown sugar, milk, and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while still hot."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 cups white sugar",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 1/4 cups vegetable oil",
+        "2 teaspoons vanilla extract",
+        "3 eggs, beaten",
+        "3 1/2 cups apples, peeled and chopped",
+        "1 cup chopped walnuts",
+        "1 1/4 cups packed brown sugar",
+        "1/3 cup milk",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cake V",
+    "url": "http://allrecipes.com/recipe/8454/apple-cake-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-vi.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-vi.json
new file mode 100644
index 000000000..afc30d78d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-vi.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch tube pan. In a medium-size mixing bowl, combine the apples, 1/2 cup of sugar and 1 tablespoon cinnamon. Stir so that the apples are coated.",
+        "In a large bowl, combine the 2 cups of sugar, oil and eggs. Mix well. Combine the flour, and baking powder and add to the sugar mixture. Mix until blended. Then stir in the vanilla and orange juice. Pour half of the batter into the prepared pan, top with half of the sliced apples. Pour the other half of the batter over the apples and then top with the remaining apples. Also, pour any juice from the apples onto the cake.",
+        "Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cover the cake with aluminum foil for the last 15 minutes so that the top will not burn."
+    ],
+    "ingredients": [
+        "4 apples, sliced",
+        "1/2 cup white sugar",
+        "1 tablespoon ground cinnamon",
+        "2 cups white sugar",
+        "1 cup vegetable oil",
+        "4 eggs",
+        "3 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1 tablespoon vanilla extract",
+        "1/3 cup orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cake VI",
+    "url": "http://allrecipes.com/recipe/17197/apple-cake-vi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-vii.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-vii.json
new file mode 100644
index 000000000..c790c5d30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-vii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.",
+        "In a large bowl, cream together the butter, brown sugar and white sugar until fluffy.  Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture.  Fold in the shredded apples.",
+        "Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "2 1/4 teaspoons baking soda",
+        "1 teaspoon salt",
+        "2 teaspoons ground cinnamon",
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "1 cup brown sugar",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "7 apples - peeled, cored and shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cake VII",
+    "url": "http://allrecipes.com/recipe/22378/apple-cake-vii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-with-maple-walnut-cream-cheese-frosting-15556.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-with-maple-walnut-cream-cheese-frosting-15556.json
new file mode 100644
index 000000000..80501c4bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-with-maple-walnut-cream-cheese-frosting-15556.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine apples and water in small saucepan. Cover; simmer over medium-low heat until apples are tender, about 20 minutes. Place in processor; pur\u00e9e until smooth. Cool pur\u00e9e. Sift 2 1/2 cups flour and next 5 ingredients into medium bowl. Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.",
+        "Using electric mixer, beat sugar, butter, brandy and vanilla in large bowl until blended. Beat in eggs 1 at a time. Beat in half of flour mixture and 1 1/4 cups apple pur\u00e9e, then remaining flour mixture (re-serve any remaining puree for another use). Stir in currants and walnuts. Divide batter among prepared pans.",
+        "Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cut around pan sides to loosen cakes; turn out onto racks and cool.",
+        "Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and flavoring. Chill until beginning to firm, about 20 minutes.",
+        "Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with second layer; spread with 3/4 cup frosting. Top with third layer. Spread 1 cup frosting in thin layer over cake. Chill 15 minutes. Spread remaining frosting over cake. Press 2 cups walnuts halfway up sides of cake. Chill until frosting is set, at least 30 minutes. (Can be made 1 day ahead. Cover; keep chilled. Let stand at room temperature 1 hour before serving.)"
+    ],
+    "ingredients": [
+        "1 pound Pippin apples (about 2 medium), peeled, cored, diced",
+        "1/4 cup water",
+        "2 1/2 cups plus 1 tablespoon all purpose flour",
+        "2 teaspoons baking soda",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1 cup dried currants",
+        "1 cup walnuts (about 4 ounces), toasted, chopped",
+        "2 cups sugar",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "1 tablespoon brandy",
+        "1 1/2 teaspoons vanilla extract",
+        "4 large eggs",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "1 cup (packed) dark brown sugar",
+        "2 8-ounce packages cream cheese, room temperature",
+        "1/2 cup pure maple syrup",
+        "1/4 teaspoon maple flavoring",
+        "2 cups walnuts, toasted, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Apple",
+        "Walnut",
+        "Fall",
+        "Maple Syrup"
+    ],
+    "title": "Apple Cake with Maple-Walnut Cream Cheese Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cake-with-maple-walnut-cream-cheese-frosting-15556"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cake-with-raisins.json b/serverless-fleets/data/input/inferencing/recipes/apple-cake-with-raisins.json
new file mode 100644
index 000000000..64627a2b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cake-with-raisins.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.",
+        "Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.",
+        "Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.",
+        "In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm."
+    ],
+    "ingredients": [
+        "3 1/2 cups apples - peeled, cored, and coarsely chopped",
+        "2 cups white sugar",
+        "1/2 cup water",
+        "2 eggs, lightly beaten",
+        "1 cup margarine, melted",
+        "3 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "2 teaspoons ground cinnamon",
+        "1/4 teaspoon salt",
+        "1 cup raisins",
+        "1 cup chopped walnuts",
+        "2 cups confectioners' sugar",
+        "3 tablespoons hot water",
+        "1 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cake with Raisins",
+    "url": "http://allrecipes.com/recipe/44562/apple-cake-with-raisins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-caramel-cheesecake-bars.json b/serverless-fleets/data/input/inferencing/recipes/apple-caramel-cheesecake-bars.json
new file mode 100644
index 000000000..9a09023b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-caramel-cheesecake-bars.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Grease a 9x13 baking pan.",
+        "For the crust, combine all crust ingredients in a mixing bowl and combine until crumbly and butter pieces are no longer visible. Press the mixture on bottom of prepared pan.",
+        "Bake 10-12 minutes or until lightly browned.",
+        "For the filling, in a large bowl, beat cream cheese until light and creamy.",
+        "Add Marzetti Old Fashioned Caramel Dip and mix until smooth. On low speed, mix in flour; add egg and vanilla and mix just until blended. Pour cream cheese mixture over baked crust. Arrange apple slices and press them into top of cream cheese layer.",
+        "Bake 20-25 minutes. Allow bars to cool to room temperature.",
+        "Cover and chill until firm. Before serving, spread Marzetti Old Fashioned Caramel Dip over top of bars.",
+        "Cut and serve. Store covered in the refrigerator."
+    ],
+    "ingredients": [
+        "1 cup Marzetti's\u00ae Old Fashioned Caramel Dip",
+        "2 (8 ounce) packages cream cheese",
+        "1 tablespoon all-purpose flour",
+        "1 large egg",
+        "1 teaspoon pure vanilla extract",
+        "2 medium Granny Smith apples, peeled, cored and cut into 1/4-inch pieces",
+        "Crust Ingredients:",
+        "1 cup all-purpose flour",
+        "3/4 cup old-fashioned oats",
+        "1/3 cup packed brown sugar",
+        "8 tablespoons unsalted butter, cut into small pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Caramel Cheesecake Bars",
+    "url": "http://allrecipes.com/recipe/228732/apple-caramel-cheesecake-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-caramel-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/apple-caramel-ice-cream.json
new file mode 100644
index 000000000..69098ddd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-caramel-ice-cream.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Beat cream in a large bowl until stiff peaks appear. Lift your beater or whisk straight up: cream should form a sharp peaks. Whisk in sweetened condensed milk, applesauce, caramel sauce, butter, vanilla extract, and salt until well combined.",
+        "Pour cream mixture into a large container and cover. Freeze until solid, about 6 hours."
+    ],
+    "ingredients": [
+        "2 cups heavy whipping cream",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1/2 cup applesauce",
+        "1/4 cup caramel sauce",
+        "3 tablespoons salted butter, melted",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Caramel Ice Cream",
+    "url": "http://allrecipes.com/recipe/228027/apple-caramel-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cardamom-overnight-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-cardamom-overnight-cake.json
new file mode 100644
index 000000000..2cc306128
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cardamom-overnight-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Grease a 9x13-inch baking dish.",
+        "Whisk flour, cardamom, baking powder, baking soda, and salt together in a bowl.",
+        "Beat white sugar, butter, and 1/2 cup brown sugar together in a bowl until creamy. Add buttermilk and eggs; beat until smooth. Gradually add flour mixture, mixing until just-combined. Fold in apples and pour batter into prepared baking dish.",
+        "Stir 1/2 cup brown sugar and pecans together in a bowl; sprinkle over batter. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Uncover the baking dish and let stand at room temperature until slightly warmer, about 30 minutes.",
+        "Bake cake in the preheated oven until topping is browned, about 45 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 teaspoons ground cardamom",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup white sugar",
+        "2/3 cup butter, softened",
+        "1/2 cup brown sugar",
+        "2 eggs",
+        "1 cup buttermilk",
+        "1 cup peeled and chopped apples",
+        "Topping:",
+        "1/2 cup brown sugar",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cardamom Overnight Cake",
+    "url": "http://allrecipes.com/recipe/241868/apple-cardamom-overnight-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-carrot-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-carrot-muffins.json
new file mode 100644
index 000000000..afdee93c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-carrot-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.",
+        "Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.",
+        "Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack."
+    ],
+    "ingredients": [
+        "1 3/4 cups bran cereal",
+        "1 1/4 cups all-purpose flour",
+        "3/4 cup white sugar",
+        "1 1/4 teaspoons baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1 egg",
+        "3/4 cup buttermilk",
+        "1/4 cup canola oil",
+        "3/4 cup peeled and finely chopped apple",
+        "3/4 cup grated carrot",
+        "1/4 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Carrot Muffins",
+    "url": "http://allrecipes.com/recipe/227995/apple-carrot-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-carrot-or-zucchini-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-carrot-or-zucchini-cake.json
new file mode 100644
index 000000000..62462938e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-carrot-or-zucchini-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 9 X 13 inch pan.",
+        "In a large bowl, blend the sugar with the eggs.  Add the oil, and mix well.  Mix in flour, spices, salt, and baking soda.  Stir in the nuts and the apples, carrots, or zucchini.  Pour batter into prepared pan.",
+        "Bake for 40 minutes.  Serve warm or cooled."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2272&h=1190&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F825066.jpg",
+    "ingredients": [
+        "4 cups peeled, cored and shredded apple",
+        "2 cups white sugar",
+        "2  eggs",
+        "1 cup chopped walnuts",
+        "2 cups all-purpose flour",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon salt",
+        "2 teaspoons baking soda",
+        "\u00bd cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple, Carrot, Or Zucchini Cake",
+    "url": "http://allrecipes.com/recipe/7760/apple-carrot-or-zucchini-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-celery-and-smoked-ham-stuffing-108823.json b/serverless-fleets/data/input/inferencing/recipes/apple-celery-and-smoked-ham-stuffing-108823.json
new file mode 100644
index 000000000..7e9882979
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-celery-and-smoked-ham-stuffing-108823.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes. Place bread in large bowl and cool.",
+        "Melt 4 tablespoons butter in heavy large skillet over high heat. Add onions and celery; saut\u00e9 until tender and beginning to brown, about 10 minutes. Add apples; saut\u00e9 until tender and beginning to brown, about 10 minutes. Add mixture to bread. Melt 1 tablespoon butter in same skillet. Add ham; saut\u00e9 5 minutes. Add ham to bread; mix in herbs and nutmeg. Add broth to same skillet and bring to boil, scraping up any browned bits. Pour broth into small bowl; cool. (Stuffing and broth can be prepared 1 day ahead. Cover separately; chill.)",
+        "Preheat oven to 350\u00b0F. Butter 13x9x2-inch glass baking dish. Beat eggs into broth; mix into stuffing. Transfer stuffing to prepared dish. Bake uncovered until cooked through and browned on top, about 35 minutes."
+    ],
+    "ingredients": [
+        "5 cups 1/2-inch cubes crustless firm white bread (about 7 ounces)",
+        "5 tablespoons butter",
+        "4 cups chopped onions",
+        "2 cups chopped celery",
+        "4 cups small cubes peeled Granny Smith apples",
+        "2 1/3 cups small cubes Black Forest ham",
+        "2 tablespoons chopped fresh Italian parsley",
+        "1 tablespoon minced fresh thyme",
+        "1 tablespoon minced fresh sage",
+        "1 tablespoon minced fresh marjoram",
+        "1/2 teaspoon minced fresh rosemary",
+        "1/4 teaspoon ground nutmeg",
+        "1 1/4 cups low-salt chicken broth",
+        "2 large eggs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Fruit",
+        "Herb",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Stuffing/Dressing",
+        "Apple",
+        "Ham",
+        "Celery",
+        "Fall",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Apple, Celery, and Smoked Ham Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-celery-and-smoked-ham-stuffing-108823"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-celery-and-walnut-salad-351449.json b/serverless-fleets/data/input/inferencing/recipes/apple-celery-and-walnut-salad-351449.json
new file mode 100644
index 000000000..9bfc2a68b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-celery-and-walnut-salad-351449.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly covered, small plastic containers."
+    ],
+    "ingredients": [
+        "2 Fuji apples, diced (1/4 inch)",
+        "Juice of 1/2 lemon",
+        "2 ribs celery, diced (1/4 inch)",
+        "1/2 cup coarsely chopped walnuts",
+        "1/3 cup golden raisins",
+        "1/4 cup reduced-calorie mayonnaise",
+        "1/4 cup low-fat sour cream",
+        "Salt and freshly ground black pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "Back to School",
+        "Backyard BBQ",
+        "Lunch",
+        "Apple",
+        "Walnut",
+        "Celery",
+        "Healthy",
+        "Low Cholesterol",
+        "Potluck",
+        "Parade",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple, Celery, and Walnut Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-celery-and-walnut-salad-351449"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-charlotte.json b/serverless-fleets/data/input/inferencing/recipes/apple-charlotte.json
new file mode 100644
index 000000000..ded552bee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-charlotte.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps.",
+        "In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil.",
+        "Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 (1 pound) loaf white bread, crusts trimmed",
+        "8 apples - peeled, cored and chopped",
+        "1/3 cup white sugar",
+        "1/2 tablespoon ground cinnamon",
+        "1 tablespoon lemon juice",
+        "2 tablespoons butter, cubed",
+        "nonstick cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Charlotte",
+    "url": "http://allrecipes.com/recipe/46856/apple-charlotte/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-bread-pudding-14570.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-bread-pudding-14570.json
new file mode 100644
index 000000000..4cc7754d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-bread-pudding-14570.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.",
+        "Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.",
+        "Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts). Arrange one layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.",
+        "In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.",
+        "Preheat oven to 350\u00b0F.",
+        "Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more."
+    ],
+    "ingredients": [
+        "14 slices firm white sandwich bread (about 1 pound)",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "3/4 cup granulated sugar",
+        "1 1/2 teaspoons cinnamon",
+        "1/2 teaspoon freshly grated nutmeg",
+        "3 pounds Granny Smith apples (about 6)",
+        "1 1/2 tablespoons fresh lemon juice",
+        "1/2 cup packed light brown sugar",
+        "1/4 cup water",
+        "1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)",
+        "4 large eggs",
+        "2 3/4 cups milk",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Apple Cheddar Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cheddar-bread-pudding-14570"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-bread.json
new file mode 100644
index 000000000..6951d43e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.",
+        "In a large bowl, combine the sugar, flour, cinnamon walnuts, apples, and cheese. Add the eggs, melted butter or margarine, and milk; stir until well blended. Pour into prepared loaf pan.",
+        "Bake in preheated oven for 1 hour, or until done.  If loaf starts to brown too much, cover with foil."
+    ],
+    "ingredients": [
+        "2/3 cup white sugar",
+        "2 cups self-rising flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup chopped walnuts",
+        "2 eggs, beaten",
+        "1/2 cup margarine, melted",
+        "1 apple - peeled, cored and finely chopped",
+        "1/2 cup shredded Cheddar cheese",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cheddar Bread",
+    "url": "http://allrecipes.com/recipe/7241/apple-cheddar-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-cheese-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-cheese-pie.json
new file mode 100644
index 000000000..4618af16e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-cheese-pie.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.",
+        "Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.",
+        "In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.",
+        "Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5  to 10 minutes more until sugar forms a crisp glaze."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 cup unsalted butter, chilled",
+        "1/2 pound shredded sharp Cheddar cheese",
+        "1/4 cup ice water",
+        "1/4 cup white vinegar",
+        "7 large Granny Smith apples - peeled, cored and sliced",
+        "3 tablespoons lemon juice",
+        "1 1/2 cups white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1 tablespoon unsalted butter, cubed",
+        "1 egg, beaten",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cheddar Cheese Pie",
+    "url": "http://allrecipes.com/recipe/46199/apple-cheddar-cheese-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-pork.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-pork.json
new file mode 100644
index 000000000..5916f370b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheddar-pork.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a small bowl, toss together the Cheddar cheese and apple. Lay out the pork chops and spread a thin layer of the cheese mixture on top of each one. Roll them up and secure with toothpicks.",
+        "Heat the oil in a large skillet over medium-high heat. Quickly brown the outsides of the chops, then pour in the vinegar and water. Reduce heat to low, cover and cook for about 30 minutes.",
+        "Mix the flour with a small amount of the liquid from the chops. Stir into the skillet until completely dissolved, then simmer for a few minutes, stirring constantly, to make a quick gravy."
+    ],
+    "ingredients": [
+        "1/2 cup shredded Cheddar cheese",
+        "1/2 cup chopped Granny Smith apple",
+        "2 boneless pork loin chops, pounded thin",
+        "1 tablespoon vegetable oil",
+        "1/4 cup red wine vinegar",
+        "1/4 cup water",
+        "1 teaspoon all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cheddar Pork",
+    "url": "http://allrecipes.com/recipe/114921/apple-cheddar-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheese-danish.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-danish.json
new file mode 100644
index 000000000..aa7989bec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-danish.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes.",
+        "Place apples in a bowl, and sprinkle with lemon juice to prevent browning.",
+        "Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.",
+        "Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.",
+        "Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.",
+        "Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal.",
+        "Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3264&h=1709&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F591986.jpg",
+    "ingredients": [
+        "1 (24 ounce) carton cottage cheese",
+        "3  apples - peeled, cored and thinly sliced",
+        "1 teaspoon lemon juice",
+        "1 (8 ounce) package cream cheese, at room temperature",
+        "\u00bd cup white sugar",
+        "1  egg",
+        "1 teaspoon vanilla extract",
+        "1 (17.5 ounce) package frozen puff pastry, thawed",
+        "3 tablespoons white sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cheese Danish",
+    "url": "http://allrecipes.com/recipe/216783/apple-cheese-danish/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheese-pizza.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-pizza.json
new file mode 100644
index 000000000..b4553b77e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-pizza.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Spread cream cheese over pizza crust and arrange apple slices to cover crust.  Sprinkle cheese on top.",
+        "Bake for 30 minutes in preheated oven."
+    ],
+    "ingredients": [
+        "1/2 cup cream cheese",
+        "1 (12 inch) prepared pizza crust",
+        "3 large apples",
+        "1 1/2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cheese Pizza",
+    "url": "http://allrecipes.com/recipe/20885/apple-cheese-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheese-quick-bread-13204.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-quick-bread-13204.json
new file mode 100644
index 000000000..76f92768c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-quick-bread-13204.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a large bowl cream together the butter and the sugar and beat in the honey and the eggs. Into the butter mixture sift together the flours, the baking powder, the baking soda, and the salt, stir the mixture until it is combined well, and stir in the apples, the cheese, and the walnuts. Spoon the batter into a buttered loaf pan, 9 by 5 by 3 inches, and bake it in the middle of a preheated 350\u00b0F. oven for 50 to 60 minutes, or until a tester comes out clean. Turn the bread out onto a rack, and let if cool completely, and serve it sliced with the cream cheese."
+    ],
+    "ingredients": [
+        "1 stick (1/2) unsalted butter, softened",
+        "1/3 cup sugar",
+        "1/3 cup honey",
+        "2 large eggs",
+        "1 cup whole-wheat flour",
+        "1 cup all-purpose flour",
+        "1 teaspoon double-acting baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 1/2 cups grated Granny Smith apples (about 2)",
+        "1/2 cup grated Swiss cheese",
+        "1/2 cup chopped walnuts",
+        "cream cheese as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Bake",
+        "Vegetarian",
+        "Cream Cheese",
+        "Apple",
+        "Walnut",
+        "Swiss Cheese",
+        "Gourmet"
+    ],
+    "title": "Apple Cheese Quick Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cheese-quick-bread-13204"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheese-quick-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-quick-bread.json
new file mode 100644
index 000000000..e50b965ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-quick-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the honey and eggs. In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking powder, soda and salt. Add the flour mixture to the butter and egg mixture; mix until combined. Fold in the apple, cheese and walnuts. Spoon batter into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Turn the loaf out onto a wire rack and let cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/3 cup white sugar",
+        "1/3 cup honey",
+        "2 eggs",
+        "1 cup whole wheat flour",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 Granny Smith apples - peeled, cored and shredded",
+        "4 ounces Swiss cheese, shredded",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cheese Quick Bread",
+    "url": "http://allrecipes.com/recipe/17250/apple-cheese-quick-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheese-tart.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-tart.json
new file mode 100644
index 000000000..04e698297
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheese-tart.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Roll out pie crust lengthwise to fit into the bottom a 13x9-inch baking dish with a good 1/2-inch of the crust up all sides.",
+        "Mix apple pie filling, ricotta cheese, egg, and shredded Cheddar cheese together in a bowl; pour over the pastry and flatten into a smooth layer.",
+        "Mix flour, brown sugar, salt, and cinnamon together in a separate bowl. Mash butter into the flour mixture with a fork or pastry cutter until mixture is crumbly. Sprinkle over the apple pie mixture in the pan.",
+        "Bake in preheated oven until crust is a good caramel-brown color, 15 to 20 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=7560&h=3958&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1856532.jpg",
+    "ingredients": [
+        "1  prepared pie pastry (such as Pillsbury\u00ae Pie Crust)",
+        "1 (21 ounce) can apple pie filling",
+        "7\u2009\u00bd ounces part-skim ricotta cheese",
+        "1  egg, beaten",
+        "1\u2009\u00bd ounces shredded Cheddar cheese",
+        "\u00bc cup all-purpose flour",
+        "3 tablespoons brown sugar",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1 tablespoon butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Cheese Tart",
+    "url": "http://allrecipes.com/recipe/239595/apple-cheese-tart/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheesecake-bars-with-sea-salt-c.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheesecake-bars-with-sea-salt-c.json
new file mode 100644
index 000000000..59f5de84a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheesecake-bars-with-sea-salt-c.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. Coat 9x9-inch baking pan with nonstick cooking spray.",
+        "In a medium bowl, mix melted butter, graham cracker crumbs and sugar until crumbly. Press firmly into the bottom of the baking pan.",
+        "In large bowl, combine cream cheese, sugar, eggs, and salt. Beat at medium high speed, until mixture is smooth, about 1 to 2 minutes. Fold LUCKY LEAF(R) Apple Pie Filling into cheesecake mixture. Spoon mixture evenly on top of crust.",
+        "Bake uncovered for 45 to 50 minutes, until filling is set. Let cool completely.",
+        "Just before serving, drizzle caramel sauce on top of cheesecake piece and sprinkle with a little coarse sea salt."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can LUCKY LEAF\u00ae Premium Apple Fruit Filling",
+        "Crust:",
+        "6 tablespoons butter, melted",
+        "1 1/2 cups graham cracker crumbs",
+        "1/4 cup sugar",
+        "Filling:",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/2 cup sugar",
+        "3 eggs",
+        "1/2 teaspoon sea salt",
+        "3/4 cup favorite prepared caramel sauce",
+        "Coarse crystals sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cheesecake Bars with Sea Salt Caramel Sauce",
+    "url": "http://allrecipes.com/recipe/229718/apple-cheesecake-bars-with-sea-salt-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cheesecake-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-cheesecake-pie.json
new file mode 100644
index 000000000..24d57c1dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cheesecake-pie.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C).",
+        "Mix butter, 1/3 cup sugar, and 1 teaspoon vanilla extract in a bowl. Stir flour into mixture to make a workable dough. You might not need all the flour. Press the crust into a 9-inch pie dish.",
+        "Mix cream cheese with egg, 1/4 cup sugar, and 1 tablespoon vanilla extract in a bowl. Pour cream cheese mixture into pie crust. Toss sliced apples with 1/3 cup sugar and cinnamon; top the cream cheese filling with the apple mixture. Sprinkle with sliced almonds.",
+        "Bake pie in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set, 20 to 25 more minutes. Cool before serving."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1/2 cup softened butter",
+        "1/3 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour, or as needed",
+        "Filling:",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 egg",
+        "1/4 cup white sugar",
+        "1 tablespoon vanilla extract",
+        "Topping:",
+        "4 cups peeled and sliced apples",
+        "1/3 cup white sugar",
+        "2 tablespoons ground cinnamon",
+        "1/4 cup sliced almonds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cheesecake Pie",
+    "url": "http://allrecipes.com/recipe/232569/apple-cheesecake-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cherry-tartlets-361818.json b/serverless-fleets/data/input/inferencing/recipes/apple-cherry-tartlets-361818.json
new file mode 100644
index 000000000..e0aa4964f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cherry-tartlets-361818.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Combine apples and next 11 ingredients in heavy large saucepan. Cook over medium heat until apples are tender, stirring frequently, 30 to 35 minutes. Add brandy and simmer until brandy is absorbed and apples are very tender, about 7 minutes longer. Cool apple mixture completely. DO AHEAD: Filling can be made 2 days ahead. Cover and chill.",
+        "Line 2 large rimmed baking sheets with parchment paper or silicone liners. Place phyllo stack on work surface; cover with plastic wrap, then damp kitchen towel. Remove 1 phyllo sheet from stack and place on work surface; brush lightly with some of melted butter. Top with second phyllo sheet; brush lightly with melted butter. Fold phyllo in half, forming 9x7-inch rectangle. Brush lightly with melted butter and sprinkle with 2 teaspoons brown sugar; using fingers, distribute sugar evenly over phyllo. Fold phyllo in half again, forming 7 x 4 1/2-inch rectangle. Brush with butter and transfer phyllo rectangle to 1 prepared baking sheet. Using fingers, gently push in corners of phyllo pastry and fold up sides of crust, creating rustic irregular pastry shell with 2 3/4- to 3-inch plain center and 1/2-inch-high sides. Brush pastry shell lightly with melted butter. Repeat procedure with remaining phyllo sheets, melted butter, and brown sugar, placing 4 phyllo pastry shells on each prepared baking sheet, spacing apart. DO AHEAD: Phyllo pastry shells can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.",
+        "Position rack in center of oven and preheat to 375\u00b0F. Divide apple filling among phyllo pastry shells (about 1/3 to scant 1/2 cup for each). Brush filling lightly with melted butter. Sprinkle 1 teaspoon brown sugar over apple filling on each. Bake until phyllo is golden brown, 20 to 22 minutes. Cool tartlets on baking sheets on racks until just warm, about 20 minutes. Serve slightly warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 pounds Pink Lady apples, peeled, cored, cut into 1/2-inch cubes (about 8 cups)",
+        "1 cup dried tart cherries",
+        "1/2 cup (packed) golden brown sugar",
+        "1/4 cup fresh orange juice",
+        "3 tablespoons butter",
+        "1/2 teaspoon finely grated lemon peel",
+        "1/2 teaspoon finely grated orange peel",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground coriander",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cloves",
+        "Pinch of coarse kosher salt",
+        "2 tablespoons brandy",
+        "16 14 x 9-inch sheets frozen regular phyllo pastry or whole wheat phyllo pastry, thawed",
+        "1 cup (2 sticks) unsalted butter, melted",
+        "1/2 cup (about) golden brown sugar, divided",
+        "Ingredient info: Whole wheat phyllo dough is available in the frozen foods section of Whole Foods markets and some natural foods stores."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "High Fiber",
+        "Apple",
+        "Cherry",
+        "Fall",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Cherry Tartlets",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cherry-tartlets-361818"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-chicken-brine.json b/serverless-fleets/data/input/inferencing/recipes/apple-chicken-brine.json
new file mode 100644
index 000000000..f3da2ddb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-chicken-brine.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled."
+    ],
+    "ingredients": [
+        "1 gallon vegetable broth, or to taste",
+        "1/2 gallon apple juice",
+        "1 cup kosher salt",
+        "1 teaspoon freshly ground black pepper, or more to taste",
+        "1 teaspoon herbes de Provence, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Chicken Brine",
+    "url": "http://allrecipes.com/recipe/240073/apple-chicken-brine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-chicken-sausage-brunch-braid.json b/serverless-fleets/data/input/inferencing/recipes/apple-chicken-sausage-brunch-braid.json
new file mode 100644
index 000000000..597ffc792
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-chicken-sausage-brunch-braid.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Heat olive oil in a skillet and cook and stir apple-chicken sausage, sweet potatoes, celery, red onion, red bell pepper, and garlic in the hot oil until vegetables are cooked through but not soft, about 15 minutes. Transfer to a large bowl and season with salt and black pepper. Stir grape halves into sausage mixture.",
+        "Mix cream cheese, blue cheese, and rosemary in a bowl.",
+        "Place sheets of puff pastry onto a large baking sheet. Use a rolling pin to flatten the puff pastry sheets and join them along a long edge into one large sheet. Starting with a long edge, use a sharp knife to cut strips into pastry about 1 1/2 inches apart and 3 inches deep. Repeat cutting strips into the opposite long edge, leaving a fringe of cut pastry strips on each opposite edge and an uncut wide strip of pastry in the middle.",
+        "Spread filling evenly down the uncut center of the pastry sheet; drop spoonfuls of blue cheese mixture over the filling.",
+        "Braid the pastry by lifting a left and right pastry strip, crossing the two strips over the filling, and twisting one time to join. Repeat braiding the pastry all down the roll, crossing opposite pairs of strips over the filling and twisting one time. Sprinkle the pastry with sliced almonds.",
+        "Bake in the preheated oven until the filling is hot and the pastry is golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "olive oil",
+        "4 links apple-chicken sausage, diced",
+        "2 cups diced sweet potatoes",
+        "2 stalks celery, diced",
+        "1/2 cup diced red onion",
+        "1/2 cup diced red bell pepper",
+        "2 cloves garlic, chopped",
+        "salt and ground black pepper to taste",
+        "1 cup seedless green grapes, halved",
+        "1 (3 ounce) package cream cheese, softened",
+        "1/2 cup crumbled blue cheese, or more to taste",
+        "1 teaspoon dried rosemary, crushed",
+        "2 sheets frozen puff pastry, thawed",
+        "1 tablespoon sliced almonds, or as needed (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Chicken Sausage Brunch Braid",
+    "url": "http://allrecipes.com/recipe/229921/apple-chicken-sausage-brunch-braid/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-chiffon-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-chiffon-cake.json
new file mode 100644
index 000000000..9c6e2fb65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-chiffon-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat the egg whites and the cream of tartar until soft moist peaks are formed. Gradually add the white sugar and beat until very stiff and shiny.",
+        "Sift the flour, baking powder, salt, and ground cinnamon together. Blend in the brown sugar.",
+        "Beat together until smooth the vegetable oil, egg yolks, and applesauce.  Add to the flour mixture and beat until smooth. Fold batter into the beaten egg whites. Pour batter into one 10 inch ungreased tube pan.",
+        "Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until cake springs back when lightly touched. Invert and cool in pan. When cake is cool loosen edges and remove cake from pan."
+    ],
+    "ingredients": [
+        "6 egg whites",
+        "1/2 teaspoon cream of tartar",
+        "3/4 cup white sugar",
+        "1 3/4 cups cake flour",
+        "3 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup packed brown sugar",
+        "1/2 cup vegetable oil",
+        "6 egg yolks",
+        "1 cup applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Chiffon Cake",
+    "url": "http://allrecipes.com/recipe/7543/apple-chiffon-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-chips-101133.json b/serverless-fleets/data/input/inferencing/recipes/apple-chips-101133.json
new file mode 100644
index 000000000..31d63f6f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-chips-101133.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 225\u00b0F. and line 2 large baking sheets with parchment paper.",
+        "Sift 3 tablespoons confectioners' sugar evenly onto lined baking sheets. With a mandoline or other manual slicer cut apples crosswise into paper-thin slices. Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners' sugar. Bake slices in upper and lower thirds of oven, switching position of sheets halfway through baking, 2 1/4 hours total, or until slices are pale golden and starting to crisp. Immediately peel apple chips off parchment and cool on a rack. Apple chips keep in an airtight container at room temperature 2 weeks. Recommended for garnish on ice creams and apple desserts or as a crisp, cookie-like accompaniment."
+    ],
+    "ingredients": [
+        "6 tablespoons confectioners' sugar",
+        "2 Granny Smith apples"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Fall",
+        "Vegan",
+        "Gourmet"
+    ],
+    "title": "Apple Chips",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-chips-101133"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-chips.json b/serverless-fleets/data/input/inferencing/recipes/apple-chips.json
new file mode 100644
index 000000000..51bc75c2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-chips.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 225 degrees F (110 degrees C).",
+        "Arrange apples slices on a metal baking sheet.",
+        "Mix sugar and cinnamon together in a bowl; sprinkle over apple slices.",
+        "Bake in the preheated until apples are dried and edges curl up, 45 minutes to 1 hour. Transfer apple chips, using a metal spatula, to a wire rack until cooled and crispy."
+    ],
+    "ingredients": [
+        "2 Golden Delicious apples, cored and thinly sliced",
+        "1 1/2 teaspoons white sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Chips",
+    "url": "http://allrecipes.com/recipe/233281/apple-chips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-chutney-2778.json b/serverless-fleets/data/input/inferencing/recipes/apple-chutney-2778.json
new file mode 100644
index 000000000..79187096c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-chutney-2778.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Bring vinegar and sugar to boil in heavy large nonaluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.",
+        "Toss apples and lemon juice in large bowl. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)"
+    ],
+    "ingredients": [
+        "2 cups apple cider vinegar",
+        "2 cups sugar",
+        "1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces",
+        "3 tablespoons fresh lemon juice",
+        "10 large garlic cloves",
+        "1 2-ounce piece fresh ginger, peeled, coarsely chopped",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon dried crushed red pepper",
+        "1 1/2 cups (packed) golden raisins",
+        "2 tablespoons yellow mustard seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Fruit",
+        "Garlic",
+        "Ginger",
+        "Wheat/Gluten-Free",
+        "Vinegar",
+        "Raisin",
+        "Apple",
+        "Fall"
+    ],
+    "title": "Apple Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-chutney-2778"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-chutney.json b/serverless-fleets/data/input/inferencing/recipes/apple-chutney.json
new file mode 100644
index 000000000..8c285cb38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-chutney.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve."
+    ],
+    "ingredients": [
+        "15 tart apples - peeled, cored, and finely chopped",
+        "1 yellow onion, quartered",
+        "3 (1 inch) pieces fresh ginger root, peeled",
+        "1 cup white wine vinegar",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "1/2 teaspoon cinnamon",
+        "1/2 teaspoon white pepper",
+        "1/2 teaspoon ground cardamom",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Chutney",
+    "url": "http://allrecipes.com/recipe/70037/apple-chutney/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-beef-stew.json
new file mode 100644
index 000000000..bb3a567ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-beef-stew.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture.",
+        "Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour.",
+        "Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "3 tablespoons all-purpose flour",
+        "2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "\u00bd teaspoon dried thyme",
+        "2 pounds cubed beef stew meat",
+        "3 tablespoons olive oil",
+        "2\u2009\u00bd cups apple cider",
+        "\u00be cup water",
+        "\u00bc cup apple cider vinegar",
+        "1 large bay leaf",
+        "4  carrots, sliced",
+        "3  potatoes, cubed",
+        "2  onions, diced",
+        "2  celery stalks, chopped",
+        "1 large McIntosh apple, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Beef Stew",
+    "url": "http://allrecipes.com/recipe/64014/apple-cider-beef-stew/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-beignets-with-butter-rum-caramel-sauce-240226.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-beignets-with-butter-rum-caramel-sauce-240226.json
new file mode 100644
index 000000000..8fb6e1a62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-beignets-with-butter-rum-caramel-sauce-240226.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.",
+        "Preheat oven to 250\u00b0F with rack in middle. Set a cooling rack in a large shallow baking pan.",
+        "Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375\u00b0F.",
+        "Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.",
+        "Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.",
+        "Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375\u00b0F between batches.",
+        "Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "3 tablespoons unsalted butter, cut into pieces",
+        "1/3 cup water",
+        "1/4 cup dark rum",
+        "1/2 teaspoon cider vinegar",
+        "1/4 cup heavy cream",
+        "About 8 cups vegetable oil, divided",
+        "2 Golden Delicious apples",
+        "1 3/4 cups self-rising cake flour, divided",
+        "1 large egg",
+        "3/4 cup sparkling apple cider",
+        "Confectioners sugar for dusting",
+        "a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Fry",
+        "Vegetarian",
+        "Apple",
+        "Fall",
+        "Winter",
+        "Pastry",
+        "Gourmet",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Cider Beignets with Butter-Rum Caramel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cider-beignets-with-butter-rum-caramel-sauce-240226"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-and-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-and-mushrooms.json
new file mode 100644
index 000000000..67db9fbf0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-and-mushrooms.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Season chicken all over with garlic salt and black pepper.",
+        "Melt 1 tablespoon butter and olive oil in a large skillet over medium heat; cook chicken in hot butter until browned, about 4 minutes per side. Transfer chicken to a plate.",
+        "Melt remaining butter in the same skillet; cook and stir mushrooms, garlic, salt, and black pepper together in hot butter until mushrooms are tender, 5 to 10 minutes. Pour cider into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until cider reduces, 3 to 5 minutes.",
+        "Return chicken to skillet, reduce heat to medium, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place 1 slice of Swiss cheese on each piece of chicken, cover the skillet with a lid, and cook until cheese melts, 1 to 2 minutes."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 pinch garlic salt, or to taste",
+        "ground black pepper to taste",
+        "2 tablespoons butter, divided",
+        "1 tablespoon olive oil",
+        "1 pound mushrooms, sliced",
+        "2 cloves garlic, minced",
+        "salt to taste",
+        "1 1/4 cups apple cider",
+        "4 slices Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Chicken and Mushrooms",
+    "url": "http://allrecipes.com/recipe/240144/apple-cider-chicken-and-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-marinade.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-marinade.json
new file mode 100644
index 000000000..ccf221927
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-marinade.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight."
+    ],
+    "ingredients": [
+        "2/3 cup white wine",
+        "1/3 cup extra-virgin olive oil",
+        "3 tablespoons fresh lemon juice",
+        "2 tablespoons apple cider vinegar",
+        "3 tablespoons chopped fresh basil",
+        "3 tablespoons chopped fresh parsley",
+        "1 teaspoon chopped fresh rosemary",
+        "1 teaspoon chopped fresh thyme",
+        "2 cloves garlic, minced",
+        "1 teaspoon fresh-ground black pepper",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Chicken Marinade",
+    "url": "http://allrecipes.com/recipe/187943/apple-cider-chicken-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-with-noodles.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-with-noodles.json
new file mode 100644
index 000000000..f34f4830d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-with-noodles.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Melt butter in a large skillet over medium heat; cook and stir apples until lightly browned, 5 to 10 minutes. Sprinkle brown sugar over apples and cook until apples are tender, about 5 minutes more. Transfer apples to a plate.",
+        "Arrange chicken on a sheet of waxed paper; season both sides with cinnamon, salt, and pepper. Melt remaining butter in the same skillet and cook chicken until browned, 2 to 3 minutes per side. Transfer chicken to a plate.",
+        "Cook and stir onion in the same skillet used for chicken until tender, 5 to 10 minutes. Stir cider and vinegar into onion, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 2 minutes.",
+        "Return chicken to onion mixture, spooning cider sauce over chicken and cook until chicken is no longer pink in the center and the liquid is reduced by half, 5 to 10 minutes more. Spoon apples into chicken mixture and cook until apples are warmed, 2 to 3 minutes.",
+        "Arrange noodles on plate, top with chicken, and spoon sauce over chicken."
+    ],
+    "ingredients": [
+        "3 tablespoons butter, divided",
+        "1 Granny Smith apple, peeled and sliced",
+        "1 tablespoon packed brown sugar",
+        "4 (4 ounce) skinless, boneless chicken breast halves",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper, or to taste",
+        "1 onion, sliced into rings and rings separated",
+        "1/2 cup apple cider",
+        "1/4 cup apple cider vinegar",
+        "2 cups cooked wide noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Chicken with Noodles",
+    "url": "http://allrecipes.com/recipe/240115/apple-cider-chicken-with-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-with-wild-rice.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-with-wild-rice.json
new file mode 100644
index 000000000..91278efd1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-chicken-with-wild-rice.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Season chicken cutlets with salt and pepper.",
+        "Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.",
+        "Over high heat, brown the shallots.",
+        "Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.",
+        "Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.",
+        "While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.",
+        "Mix in thyme, mustard, salt and pepper.",
+        "Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice."
+    ],
+    "ingredients": [
+        "Chicken:",
+        "3 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets",
+        "salt and ground black pepper to taste",
+        "1 tablespoon canola oil or other neutral-flavor cooking oil",
+        "1/4 cup shallots, minced",
+        "1 tablespoon apple cider vinegar",
+        "2 cups sweet apple cider",
+        "1 tart apple, such as Granny Smith - peeled, cored and thinly sliced",
+        "1 sweet apple, such as Gala or Fuji - peeled, cored and thinly sliced",
+        "1 cup chicken broth",
+        "3 teaspoons cornstarch",
+        "2 tablespoons fresh thyme leaves",
+        "1 teaspoon Dijon mustard",
+        "salt and pepper to taste",
+        "Sides:",
+        "3 cups cooked wild rice or brown rice, or combination of the two"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Chicken with Wild Rice",
+    "url": "http://allrecipes.com/recipe/245148/apple-cider-chicken-with-wild-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-country-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-country-pancakes.json
new file mode 100644
index 000000000..c4d9ae481
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-country-pancakes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine pancake mix and water in a large bowl; mix well. Stir in diced apples. Place batter in the refrigerator to rest, about 15 minutes.",
+        "Heat sugar in a large saucepan over medium heat, stirring constantly, until it melts into a thick amber-colored liquid, about 5 minutes. Reduce heat to low. Add apple cider slowly to the saucepan, stirring constantly, until mixture is the consistency of syrup, about 5 minutes. Remove from heat and cover.",
+        "Heat a lightly greased skillet over medium-high heat. Drop a scant 1/4 cup of batter into the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes. Repeat with remaining batter. Serve with cider syrup."
+    ],
+    "ingredients": [
+        "2 cups pancake mix (such as Hungry Jack\u00ae Buttermilk)",
+        "1 1/2 cups water",
+        "2 small apples - peeled, cored, and diced",
+        "2 cups white sugar",
+        "1 quart apple cider"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Country Pancakes",
+    "url": "http://allrecipes.com/recipe/245655/apple-cider-country-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-cranberry-sauce.json
new file mode 100644
index 000000000..7689bfb69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-cranberry-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.",
+        "Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve."
+    ],
+    "ingredients": [
+        "3 cups apple cider",
+        "3/4 cup white sugar",
+        "4 cinnamon sticks",
+        "1 tablespoon grated orange zest",
+        "12 whole cloves",
+        "2 1/2 cups fresh cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/212468/apple-cider-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-cupcakes-with-cider-cream-cheese-icing-10714.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-cupcakes-with-cider-cream-cheese-icing-10714.json
new file mode 100644
index 000000000..e895c97e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-cupcakes-with-cider-cream-cheese-icing-10714.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. In a large bowl with an electric mixer beat together the shortening and the sugar until the mixture is fluffy and beat in the eggs, 1 at a time. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a pinch of salt, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 375\u00b0F. oven for 25 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins.",
+        "In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners' sugar, the reduced cider, and a pinch of salt until the icing is smooth.",
+        "Spread each cupcake with some of the icing."
+    ],
+    "ingredients": [
+        "3 cups unpasteurized apple cider",
+        "3/4 cup vegetable shortening",
+        "1 3/4 cups sugar",
+        "2 large eggs",
+        "2 cups all-purpose flour, sifted",
+        "1/8 teaspoon ground cloves",
+        "1 teaspoon cinnamon",
+        "1 teaspoon baking soda",
+        "2 cups apple cider",
+        "6 ounces cream cheese, cut into bits and softened",
+        "1/2 cup sifted confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Apple",
+        "Fall",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Cider Cupcakes with Cider Cream Cheese Icing",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cider-cupcakes-with-cider-cream-cheese-icing-10714"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-donuts.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-donuts.json
new file mode 100644
index 000000000..a679560cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-donuts.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Bring 1 cup apple cider to a boil in a small saucepan; boil until reduced to 1/4 cup, 20 to 30 minutes. Cool.",
+        "Beat butter in a bowl with an electric mixer until creamy, 1 to 2 minutes. Add 1 cup white sugar and beat until light and fluffy, 2 to 3 minutes.",
+        "Beat eggs, 1 at a time, into butter mixture until completely incorporated. Mix buttermilk and reduced cider into butter mixture.",
+        "Whisk 3 1/2 cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, salt, and nutmeg together in bowl. Add flour mixture to buttermilk mixture; stir until dough is just combined.",
+        "Transfer dough to a lightly floured piece of parchment or wax paper. Sprinkle dough with flour. Turn dough over onto a baking sheet and sprinkle with flour.",
+        "Roll dough to 1/2-inch thickness, sprinkling with more flour as necessary. Transfer dough on the baking sheet to the freezer until slightly hardened, about 20 minutes.",
+        "Cut cold dough using a 3-inch doughnut cutter. Gather, roll, and cut any dough scraps. Transfer cut doughnuts and doughnut holes to a second, slightly floured, baking sheet. Refrigerate doughnuts for 20 to 30 minutes.",
+        "Whisk 1 cup white sugar and 1/2 teaspoon cinnamon together in a bowl. Transfer cinnamon sugar to a paper bag. Whisk 1 cup confectioners' sugar and 2 tablespoons apple cider together in another bowl. Whisk 1 1/4 cups confectioners' sugar, maple syrup, and vanilla extract together in a third bowl.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Cook doughnuts and doughnut holes in batches in preheated oil, turning once, until golden brown and cooked through, about 1 minute per side. Set cooked doughnuts on paper towels to drain.",
+        "Shake warm doughnuts in the paper bag with cinnamon sugar, or pour cider glaze or maple syrup glaze over warm doughnuts."
+    ],
+    "ingredients": [
+        "Doughnuts:",
+        "1 cup apple cider",
+        "1/4 cup butter, at room temperature",
+        "1 cup white sugar",
+        "2 eggs",
+        "1/2 cup buttermilk",
+        "3 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground nutmeg",
+        "1/4 cup all-purpose flour, for dusting",
+        "Sugar Coating:",
+        "1 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "Cider Glaze:",
+        "1 cup confectioners' sugar",
+        "2 tablespoons apple cider",
+        "Maple Syrup Glaze:",
+        "1 1/4 cups confectioners' sugar",
+        "1/3 cup pure maple syrup",
+        "1 teaspoon vanilla extract",
+        "2 cups oil for frying, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Donuts",
+    "url": "http://allrecipes.com/recipe/235130/apple-cider-donuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-doughnuts-with-cider-caramel-glaze-56390162.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-doughnuts-with-cider-caramel-glaze-56390162.json
new file mode 100644
index 000000000..3f38318eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-doughnuts-with-cider-caramel-glaze-56390162.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Bring cider to a boil in a large saucepan. Reduce heat and simmer until reduced to about 2 cups, 15\u201320 minutes. Stir in butter and brown sugar continue to simmer, stirring occasionally, until reduced to about 1 1/2 cups, about 8 minutes more. Remove from heat; glaze will thicken as it sits.",
+        "Bring cider to a simmer in a medium saucepan and cook until reduced to about 2 Tbsp., 20\u201330 minutes. Let cool.",
+        "Meanwhile, combine flour, baking powder, baking soda, and salt in a large bowl.",
+        "Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.",
+        "Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and reserved reduced cider, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.",
+        "Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3\" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.",
+        "Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3\" cutter, then use 1\" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3\u20134 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.",
+        "Pour oil into a heavy-duty pot to a depth of 2\" and fit pot with deep-fry thermometer. Heat oil to 375\u00baF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes. Dip warm doughnuts in Cider-Caramel Glaze. Place on rack to let glaze set, about 3 minutes, then dip again."
+    ],
+    "ingredients": [
+        "4 cups spiced apple cider",
+        "1/2 cup (1 stick) unsalted butter, cut into pieces",
+        "1/2 cup (packed) dark brown sugar",
+        "1 cup spiced apple cider",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon kosher salt",
+        "1/2 cup granulated sugar",
+        "2 tablespoons unsalted butter, cut into pieces, room temperature",
+        "1 large egg, room temperature",
+        "1/3 cup buttermilk",
+        "2 quarts canola oil (for frying)",
+        "A 3\" round cutter, 1\" round cutter, deep-fry thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Dessert",
+        "Kid-Friendly",
+        "Apple",
+        "Fall",
+        "Deep-Fry",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Cider Doughnuts with Cider-Caramel Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cider-doughnuts-with-cider-caramel-glaze-56390162"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-doughnuts.json
new file mode 100644
index 000000000..6123d016f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-doughnuts.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.",
+        "Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.",
+        "Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.",
+        "Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C).",
+        "Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.",
+        "Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.",
+        "Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch."
+    ],
+    "ingredients": [
+        "2 cups white sugar, divided",
+        "1 tablespoon ground cinnamon",
+        "1 1/2 cups apple cider",
+        "3 3/4 cups all-purpose flour, divided",
+        "2 teaspoons baking powder",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon salt",
+        "1/4 cup butter, melted",
+        "2 eggs, lightly beaten",
+        "1 egg yolk, lightly beaten",
+        "6 cups vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Doughnuts",
+    "url": "http://allrecipes.com/recipe/235088/apple-cider-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-floats.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-floats.json
new file mode 100644
index 000000000..c4f5b02a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-floats.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Place two scoops of ice cream into each glass.  Pour 1 cup of apple cider into each glass, and serve."
+    ],
+    "ingredients": [
+        "4 (1/4 cup) scoops vanilla ice cream",
+        "2 cups fresh apple cider"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Floats",
+    "url": "http://allrecipes.com/recipe/174738/apple-cider-floats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-glazed-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-glazed-doughnuts.json
new file mode 100644
index 000000000..bf1e36bd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-glazed-doughnuts.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large mixer bowl. Heat milk and butter to very warm (120 degrees to 130 degrees F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding remaining flour, until soft dough forms.",
+        "Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Cut out center with a 1-inch cookie cutter or poke hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.",
+        "Heat at least 2 inches of oil in a deep fryer or deep pan to 350 degrees F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then transfer to wire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm.",
+        "For Apple Cider Glaze:  Boil apple cider in a small saucepan until reduced in half, about 7 to 10 minutes.",
+        "Place powdered sugar in medium bowl. Whisk in hot cider and corn syrup until smooth."
+    ],
+    "ingredients": [
+        "Doughnuts:",
+        "3 1/4 cups all-purpose flour, or more if needed (divided)",
+        "2 envelopes Fleischmann's\u00ae RapidRise Yeast",
+        "2 tablespoons sugar",
+        "1 teaspoon salt",
+        "1 teaspoon Spice Islands\u00ae Ground Saigon Cinnamon",
+        "1 cup milk plus",
+        "2 tablespoons milk",
+        "1/4 cup butter or margarine",
+        "3 egg yolks",
+        "Mazola\u00ae Corn Oil for deep frying",
+        "Apple Cider Glaze:",
+        "1 cup apple cider",
+        "2 cups powdered sugar",
+        "1 tablespoon Karo\u00ae Light Corn Syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Glazed Doughnuts",
+    "url": "http://allrecipes.com/recipe/218695/apple-cider-glazed-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-indian-pudding-10713.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-indian-pudding-10713.json
new file mode 100644
index 000000000..93990cab1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-indian-pudding-10713.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In the top of a double boiler set over simmering water scald 1/2 cup of the milk. In a bowl whisk together the cornmeal and the cider, stir the mixture into the scalded milk, and cook the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened. (The mixture may appear slightly curdled.) Remove the pan from the heat, whisk in the egg, the brown sugar, the cinnamon, the salt, the butter, and the raisins, and pour the mixture into a buttered 13-by 9-inch baking pan. Whisk in the remaining 1/2 cup milk and bake the pudding in the middle of a preheated 325\u00b0F. oven for 1 hour. Serve the pudding warm with the ice cream."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "2/3 cup yellow cornmeal",
+        "3 cups unpasteurized apple cider",
+        "1 large egg, beaten lightly",
+        "1/2 cup firmly packed light brown sugar",
+        "1 teaspoon cinnamon",
+        "1 teaspoon salt",
+        "1/2 stick (1/4 cup) unsalted butter, cut into bits",
+        "1/2 cup raisins",
+        "vanilla ice cream as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Dairy",
+        "Dessert",
+        "Kid-Friendly",
+        "Apple",
+        "Fall",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Cider Indian Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cider-indian-pudding-10713"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-muffins.json
new file mode 100644
index 000000000..f99bad7b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.",
+        "Combine flour and baking soda together in a large bowl. Whisk eggs, butter, and apple cider together in a small bowl. Pour egg mixture over flour mixture and mix until smooth batter forms.",
+        "Scoop batter into muffin cups, filling each 2/3 of the way full.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to wire rack to cool completely, about 45 minutes.",
+        "Frost muffins with whipped cream. Sprinkle cinnamon on top."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 tablespoon baking soda",
+        "2 eggs",
+        "1/2 cup butter, melted",
+        "1/2 cup apple cider",
+        "Topping:",
+        "2 cups whipped cream",
+        "1 tablespoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Muffins",
+    "url": "http://allrecipes.com/recipe/245654/apple-cider-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-oatmeal-cookies.json
new file mode 100644
index 000000000..2faa63add
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-oatmeal-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Beat white sugar, brown sugar, eggs, butter, shortening, baking soda, cinnamon, vanilla extract, salt, baking powder, and nutmeg together in a bowl with an electric mixer on medium speed until smooth; stir in oats, apples, and flour until dough is evenly combined. Drop dough by rounded tablespoons, about 2 inches apart, onto baking sheets.",
+        "Bake in the preheated oven until cookies are lightly browned, 9 to 11 minutes. Transfer cookies to a wire rack to cool, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "2/3 cup white sugar",
+        "2/3 cup packed brown sugar",
+        "2 large eggs",
+        "1/2 cup butter, softened",
+        "1/2 cup shortening",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon ground nutmeg",
+        "3 1/2 cups old-fashioned rolled oats",
+        "2 cups thinly sliced apples",
+        "1 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/239999/apple-cider-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-onion-and-raisin-chutney-10753.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-onion-and-raisin-chutney-10753.json
new file mode 100644
index 000000000..86008a7c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-onion-and-raisin-chutney-10753.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large saucepan combine the cider, the vinegar, the onions, the raisins, the brown sugar, the cloves, and salt and pepper to taste and boil the mixture, stirring occasionally, for 30 to 35 minutes, or until the liquid is reduced to a syrupy consistency. The chutney keeps, covered and chilled, for 1 week. Serve the chutney with roasted meats or poultry."
+    ],
+    "ingredients": [
+        "6 cups apple cider",
+        "1/2 cup cider vinegar",
+        "two 10-ounce cartons of fresh pearl onions, blanched in boiling water for 3 minutes, drained, and peeled",
+        "3/4 cup raisins",
+        "1/4 cup firmly packed light brown sugar",
+        "a pinch of ground cloves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Onion",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Apple Cider, Onion, and Raisin Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cider-onion-and-raisin-chutney-10753"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-pancakes.json
new file mode 100644
index 000000000..ba58f0522
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-pancakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.",
+        "Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup."
+    ],
+    "ingredients": [
+        "2 cups complete pancake mix",
+        "1 1/4 cups apple cider",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 tablespoon brown sugar",
+        "1/2 teaspoon vanilla extract",
+        "1/4 cup chopped walnuts (optional)",
+        "butter flavored cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Pancakes",
+    "url": "http://allrecipes.com/recipe/55390/apple-cider-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-pulled-pork-with-carameli.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-pulled-pork-with-carameli.json
new file mode 100644
index 000000000..3a882fee4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-pulled-pork-with-carameli.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.",
+        "Cook tenderloin on Low until very tender, about 6 hours. Shred pork with a fork.",
+        "About 20 minutes for the pork is finished, melt butter in a large skillet over medium-low heat; cook and stir onion until well browned, about 10 minutes.",
+        "Combine 1/2 cup brown sugar, cinnamon, and onion powder; season with salt and pepper. Stir apples and sugar mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more.",
+        "Spoon pork and apple-onion sauce over rolls to serve."
+    ],
+    "ingredients": [
+        "3 (12 fluid ounce) bottles hard apple cider",
+        "1/4 cup brown sugar",
+        "1 (2 pound) pork tenderloin",
+        "1/2 cup butter",
+        "1 large onion, cut into strips",
+        "1/2 cup brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon onion powder",
+        "salt and ground black pepper to taste",
+        "2 large Granny Smith apples - peeled, cored, and sliced",
+        "6 hard rolls, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Pulled Pork with Caramelized Onion and Apples",
+    "url": "http://allrecipes.com/recipe/235162/apple-cider-pulled-pork-with-carameli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-sauce-and-pork-loin-chops.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-sauce-and-pork-loin-chops.json
new file mode 100644
index 000000000..f0f83d2ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-sauce-and-pork-loin-chops.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.",
+        "Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "4 pork loin chops",
+        "seasoning salt to taste",
+        "black pepper to taste",
+        "garlic powder to taste",
+        "1/2 teaspoon poultry seasoning",
+        "3 tablespoons Worcestershire sauce",
+        "1 (8 ounce) container frozen apple cider concentrate, undiluted",
+        "1/4 cup dry sherry"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Sauce and Pork Loin Chops",
+    "url": "http://allrecipes.com/recipe/88123/apple-cider-sauce-and-pork-loin-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-stew.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-stew.json
new file mode 100644
index 000000000..07d4fc38b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-stew.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.",
+        "Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.",
+        "Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more."
+    ],
+    "ingredients": [
+        "1 pound beef stew meat, cut into bite-size pieces",
+        "2 teaspoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/8 teaspoon dried thyme (optional)",
+        "2 teaspoons vegetable oil",
+        "2 1/2 cups apple cider",
+        "4 carrots, sliced",
+        "3 potatoes, chopped",
+        "2 small Fuji apples - peeled, cored, and chopped",
+        "1 cup chopped onion",
+        "1 cup water",
+        "1 stalk celery, chopped (optional)",
+        "1 teaspoon salt",
+        "1/4 teaspoon dried thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Stew",
+    "url": "http://allrecipes.com/recipe/216032/apple-cider-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-sweet-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-sweet-potatoes.json
new file mode 100644
index 000000000..151c53b87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-sweet-potatoes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine the sweet potatoes, apple cider, and salt in a large pot over high heat. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.",
+        "Mash potatoes together with the cider until smooth. Stir in the butter, and season with pepper."
+    ],
+    "ingredients": [
+        "3 pounds sweet potatoes, peeled and cubed",
+        "1 cup apple cider",
+        "1/2 teaspoon salt",
+        "1 tablespoon butter",
+        "1 pinch ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Sweet Potatoes",
+    "url": "http://allrecipes.com/recipe/207344/apple-cider-sweet-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-turkey-brine.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-turkey-brine.json
new file mode 100644
index 000000000..f1bbbd6e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-turkey-brine.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes."
+    ],
+    "ingredients": [
+        "1 gallon water, or as needed, divided",
+        "2 cups apple cider",
+        "1 cup kosher salt",
+        "1 tablespoon fresh sage",
+        "1 tablespoon fresh rosemary",
+        "1 tablespoon fresh thyme",
+        "1 tablespoon black peppercorns",
+        "4 cups ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Turkey Brine",
+    "url": "http://allrecipes.com/recipe/254488/apple-cider-turkey-brine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cider-vinegar-tea.json b/serverless-fleets/data/input/inferencing/recipes/apple-cider-vinegar-tea.json
new file mode 100644
index 000000000..2f52eefed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cider-vinegar-tea.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine hot water, lemon juice, apple cider vinegar, honey, and cinnamon together in a mug."
+    ],
+    "ingredients": [
+        "12 fluid ounces hot water, or more as desired",
+        "2 tablespoons lemon juice",
+        "2 tablespoons apple cider vinegar",
+        "1 tablespoon raw honey",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cider Vinegar Tea",
+    "url": "http://allrecipes.com/recipe/244510/apple-cider-vinegar-tea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-breakfast-quinoa.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-breakfast-quinoa.json
new file mode 100644
index 000000000..bb1745c8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-breakfast-quinoa.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Bring quinoa, water, and apple juice to a boil in a saucepan. Reduce heat to medium-low and add cinnamon. Cover and simmer quinoa for 10 minutes. Stir apples into the quinoa; continue simmering until the liquid is absorbed and quinoa is tender about 10 more minutes. Drizzle with agave nectar to serve."
+    ],
+    "ingredients": [
+        "1/3 cup quinoa",
+        "1/3 cup water",
+        "1/3 cup apple juice",
+        "1 teaspoon ground cinnamon",
+        "1 small Granny Smith apple - peeled, cored, and chopped",
+        "1 teaspoon agave syrup, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Breakfast Quinoa",
+    "url": "http://allrecipes.com/recipe/230303/apple-cinnamon-breakfast-quinoa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-brie-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-brie-quesadillas.json
new file mode 100644
index 000000000..6e377099b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-brie-quesadillas.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt 3/4 teaspoon butter in a large skillet over medium heat, tilting the skillet to evenly spread butter. Place 1 tortilla in the melted butter. Cover tortilla with Brie cheese slices and apple slices; sprinkle with brown sugar and cinnamon. Place the remaining tortilla over the filling.",
+        "Cook quesadilla until bottom tortilla is browned, 3 to 5 minutes. Spread the remaining 3/4 teaspoon butter on top tortilla; carefully flip quesadilla and cook until bottom tortilla is browned and cheese is melted, 3 to 5 more minutes. Slice quesadilla into quarters."
+    ],
+    "ingredients": [
+        "1 1/2 teaspoons butter, divided",
+        "2 (12 inch) flour tortillas",
+        "6 ounces Brie cheese, rind removed and cheese thinly sliced",
+        "1 sweet-tart apple, such as Fugi or Gala, thinly sliced",
+        "1 tablespoon brown sugar",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Brie Quesadillas",
+    "url": "http://allrecipes.com/recipe/233781/apple-cinnamon-brie-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-buns.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-buns.json
new file mode 100644
index 000000000..53686d268
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-buns.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Grease 9-inch cake pan and pre-heat oven to 350 degrees F.",
+        "Open crescent roll and lay dough out flat on a cutting board. Dollop 1/2 cup of apple butter onto the dough and spread out evenly.",
+        "Cut the dough into 1/2-inch strips. Roll each strip with the apple butter side in and place on its side in the pan.",
+        "Bake for 18 minutes or until golden brown.",
+        "Mix 1/2 cup of cream cheese icing with 2 Tablespoons of apple butter. Drizzle icing over warm rolls."
+    ],
+    "ingredients": [
+        "1/2 cup MUSSELMAN'S\u00ae Apple Butter",
+        "1 (8 ounce) package crescent roll sheets",
+        "1/2 cup canned cream cheese frosting",
+        "2 tablespoons MUSSELMAN'S\u00ae Apple Butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Buns",
+    "url": "http://allrecipes.com/recipe/234611/apple-cinnamon-buns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-caramel-creme-brulee.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-caramel-creme-brulee.json
new file mode 100644
index 000000000..9f9723cd5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-caramel-creme-brulee.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Whisk heavy cream, egg yolks, and white sugar together in a saucepan over medium heat until smooth, about 5 minutes. Remove custard from heat when it starts to simmer. Whisk in vanilla extract and cinnamon.",
+        "Arrange apple slices in the bottom of six 6-ounce ramekins. Divide caramel topping evenly over apples. Ladle custard over caramel.",
+        "Transfer ramekins to a baking dish. Pour enough warm water into the dish to come halfway up the sides of the ramekins.",
+        "Bake in the preheated oven until custard is set, 30 to 40 minutes. Remove from oven and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until chilled, about 3 hours.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Arrange ramekins on a baking sheet. Sprinkle 1 1/2 teaspoons brown sugar over each custard.",
+        "Broil in the preheated oven until sugar is melted and crisp, about 2 minutes."
+    ],
+    "ingredients": [
+        "2 cups heavy whipping cream",
+        "6 egg yolks",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon ground cinnamon",
+        "3 Granny Smith apples - peeled, cored, and thinly sliced",
+        "1/2 cup caramel dessert topping",
+        "Topping:",
+        "1/2 cup brown sugar, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Caramel Creme Brulee",
+    "url": "http://allrecipes.com/recipe/246083/apple-cinnamon-caramel-creme-brulee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-chimichangas.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-chimichangas.json
new file mode 100644
index 000000000..664f60e14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-chimichangas.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.",
+        "Place cinnamon sugar in a shallow dish.",
+        "Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.",
+        "Heat oil in a large, deep saucepan over medium heat.",
+        "Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can apple pie filling",
+        "1/2 cup cinnamon sugar",
+        "15 (6 inch) flour tortillas",
+        "oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Chimichangas",
+    "url": "http://allrecipes.com/recipe/246853/apple-cinnamon-chimichangas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-coconut-flour-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-coconut-flour-pancakes.json
new file mode 100644
index 000000000..275f70486
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-coconut-flour-pancakes.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Whisk together the eggs, butter, applesauce, and vanilla extract until well blended.",
+        "In a separate bowl, mix together the remaining ingredients until thoroughly combined.",
+        "Whisk together the dry and wet ingredients until evenly moistened.",
+        "Heat a heavy frying pan over medium heat, or heat an electric griddle to 350 degrees F. Generously grease the frying pan or griddle.",
+        "Drop batter by the tablespoonful onto the greased pan or griddle.",
+        "Bake on one side until the edges begin to dry, a few bubbles form on the surface, and the pancakes hold together. Gently turn the pancakes and cook the other side until firm.",
+        "Repeat with the remaining batter.",
+        "Serve pancakes warm."
+    ],
+    "ingredients": [
+        "2 large eggs",
+        "2 tablespoons melted butter",
+        "1/2 cup applesauce",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons King Arthur Coconut Flour",
+        "1/4 cup whey protein",
+        "1/4 cup King Arthur Almond Flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon xanthan gum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Coconut Flour Pancakes",
+    "url": "http://allrecipes.com/recipe/242469/apple-cinnamon-coconut-flour-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-crunch-yogurt-bowl.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-crunch-yogurt-bowl.json
new file mode 100644
index 000000000..a5d1aeb94
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-crunch-yogurt-bowl.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Remove cover from yogurt. Top yogurt with chopped apple, granola and cinnamon. Serve immediately."
+    ],
+    "ingredients": [
+        "1 (5.3 ounce) container Yoplait\u00ae Greek 100 Apple Pie yogurt",
+        "2 tablespoons chopped fresh apple",
+        "2 teaspoons Cascadian Farm\u00ae organic oats and honey granola",
+        "1 pinch ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Crunch Yogurt Bowl",
+    "url": "http://allrecipes.com/recipe/254463/apple-cinnamon-crunch-yogurt-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-farfel-kugel.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-farfel-kugel.json
new file mode 100644
index 000000000..5391873a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-farfel-kugel.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray.",
+        "In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.",
+        "Bake at 375 degrees F (190 degrees C) for 45 minutes."
+    ],
+    "ingredients": [
+        "1 cup hot water",
+        "1 cup matzo farfel",
+        "1/2 cup white sugar",
+        "2 large apples - peeled, cored and shredded",
+        "2 teaspoons ground cinnamon",
+        "3 egg whites, stiffly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Cinnamon Farfel Kugel",
+    "url": "http://allrecipes.com/recipe/15920/apple-cinnamon-farfel-kugel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-french-toast.json
new file mode 100644
index 000000000..d1f66824e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-french-toast.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Spray medium saucepan with cooking spray; heat over medium heat. Add apples; cook 5 minutes or until crisp-tender, stirring frequently. Stir in syrup; cook 1 minute more or until hot, stirring occasionally. Remove from heat; cover to keep warm.",
+        "Whisk together Egg Beaters and milk in shallow bowl or pie plate.",
+        "Spray large nonstick skillet with cooking spray; heat over medium heat. Dip 2 or 3 bread slices in Egg Beaters mixture, turning to coat both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Egg Beaters mixture and bread. Top each serving evenly with apples. Sprinkle with sugar, if desired."
+    ],
+    "ingredients": [
+        "PAM\u00ae No-Stick Cooking Spray",
+        "3 medium apples, peeled, cored, and cut into 1/8-inch-thick slices",
+        "3 tablespoons maple flavored pancake syrup",
+        "1/2 cup Egg Beaters\u00ae Original",
+        "1/4 cup fat free milk",
+        "6 slices cinnamon swirl bread",
+        "Confectioners' sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Cinnamon French Toast",
+    "url": "http://allrecipes.com/recipe/238935/apple-cinnamon-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-funnel-cakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-funnel-cakes.json
new file mode 100644
index 000000000..9ef34753c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-funnel-cakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Pour about 3/4 inch oil in a 12-inch skillet and heat 325 degrees F (165 degrees C).",
+        "Combine confectioners' sugar and 1/4 teaspoon cinnamon in a bowl. Mix flour, apple cider, egg, baking powder, vanilla extract, 1/2 teaspoon cinnamon, and salt together in a separate large bowl until batter is smooth. Pour batter into a funnel with a narrow spout or squeeze bottle, covering the opening with a clean finger.",
+        "Dispense batter into the hot oil in a spiral pattern, making about a 6-inch cake; cook until lightly browned, about 5 minutes per side. Transfer cake to a paper towel-lined plate and sprinkle confectioners' sugar mixture over cake."
+    ],
+    "ingredients": [
+        "1 cup vegetable oil, or as needed",
+        "1/4 cup confectioners' sugar",
+        "3/4 teaspoon ground cinnamon, divided",
+        "1 1/4 cups all-purpose flour",
+        "3/4 cup apple cider",
+        "1 egg",
+        "1 teaspoon baking powder",
+        "1 teaspoon vanilla extract",
+        "1/8 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Funnel Cakes",
+    "url": "http://allrecipes.com/recipe/244534/apple-cinnamon-funnel-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-muffins.json
new file mode 100644
index 000000000..a504f6518
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-muffins.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a 12 cup muffin pan with cooking spray.",
+        "In a large bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup sweetener, salt, baking powder, and 2 teaspoons cinnamon. In a separate bowl, mix 1/3 cup applesauce, egg, and milk. Stir the applesauce mixture into the flour mixture until just blended. Fold in the apples. Spoon into the prepared muffin cups, filling about 2/3 full.",
+        "In a small bowl, mix 1/2 cup sweetener, 2 2/3 tablespoons all-purpose flour, 2 2/3 tablespoons whole wheat flour, 1/2 cup applesauce, 1 1/2 teaspoons cinnamon, and oats. Spread evenly over the muffin batter.",
+        "Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "3/4 cup all-purpose flour",
+        "3/4 cup whole wheat flour",
+        "3/4 cup granular no-calorie sucralose sweetener, e.g., Splenda \u00ae",
+        "1/2 teaspoon salt",
+        "2 teaspoons baking powder",
+        "2 teaspoons ground cinnamon",
+        "1/3 cup unsweetened applesauce",
+        "1 egg, lightly beaten",
+        "1/3 cup milk",
+        "2 apples - peeled, cored and chopped",
+        "1/2 cup granular no-calorie sucralose sweetener, e.g., Splenda \u00ae",
+        "2 2/3 tablespoons all-purpose flour",
+        "2 2/3 tablespoons whole wheat flour",
+        "1/2 cup unsweetened applesauce",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 cup rolled oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Muffins",
+    "url": "http://allrecipes.com/recipe/69670/apple-cinnamon-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal-bread.json
new file mode 100644
index 000000000..a5250a44d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal-bread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.",
+        "Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean."
+    ],
+    "ingredients": [
+        "1/4 cup butter, softened",
+        "1 cup white sugar",
+        "1 cup chunky applesauce",
+        "1 1/2 teaspoons ground cinnamon",
+        "2 packets instant apple cinnamon oatmeal (single serving size)",
+        "2 eggs",
+        "1 teaspoon baking soda",
+        "1 1/2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Oatmeal Bread",
+    "url": "http://allrecipes.com/recipe/24014/apple-cinnamon-oatmeal-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal-cookie.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal-cookie.json
new file mode 100644
index 000000000..25fa2efac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal-cookie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Mix together granola, flour, brown sugar, shortening, white sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl.  Mix until well blended.",
+        "Drop by teaspoonfuls 1 1/2 inches apart on baking sheets.",
+        "Bake for 12 to 15 minutes, or until golden brown.  Cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup apple cinnamon granola",
+        "3/4 cup all-purpose flour",
+        "1/2 cup packed brown sugar",
+        "1/2 cup shortening",
+        "1/4 cup white sugar",
+        "1 egg",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon baking soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Oatmeal Cookie",
+    "url": "http://allrecipes.com/recipe/11464/apple-cinnamon-oatmeal-cookie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal-muffins.json
new file mode 100644
index 000000000..12107883e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal-muffins.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.",
+        "Stir 1/4 cup oats, 1 tablespoon brown sugar, melted butter, and 1/4 teaspoon cinnamon together in a small bowl; set aside.",
+        "Whisk together 1 1/2 cups oats, flour, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt together in a large bowl.",
+        "Stir applesauce, milk, oil, egg, and vanilla extract together in a bowl. Stir applesauce mixture into flour mixture just until all ingredients are moistened; stir in apple. Spoon apple mixture into prepared muffin cups about 2/3 full; sprinkle oat topping mixture evenly over each muffin.",
+        "Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes."
+    ],
+    "ingredients": [
+        "Topping:",
+        "1/4 cup quick-cooking oats",
+        "1 tablespoon brown sugar",
+        "1 tablespoon melted butter",
+        "1/4 teaspoon ground cinnamon",
+        "Muffins:",
+        "1 1/2 cups quick-cooking oats",
+        "1 1/4 cups all-purpose flour",
+        "2 tablespoons all-purpose flour",
+        "1/2 cup brown sugar",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup unsweetened applesauce",
+        "1/2 cup milk",
+        "1/4 cup vegetable oil",
+        "1 egg, lightly beaten",
+        "1 teaspoon vanilla extract",
+        "1 apple - peeled, cored, and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Oatmeal Muffins",
+    "url": "http://allrecipes.com/recipe/244987/apple-cinnamon-oatmeal-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal.json
new file mode 100644
index 000000000..e0b1175eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-oatmeal.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1/4 cup apple juice",
+        "1 apple, cored and chopped",
+        "2/3 cup rolled oats",
+        "1 teaspoon ground cinnamon",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Oatmeal",
+    "url": "http://allrecipes.com/recipe/79828/apple-cinnamon-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-pancakes.json
new file mode 100644
index 000000000..e99f83919
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-pancakes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place apples in a blender. Add milk, flour, eggs, shortening, baking powder, salt, and cinnamon and blend until well mixed, scraping down sides of blender several times.",
+        "Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining batter."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1003646.jpg",
+    "ingredients": [
+        "2 apples - peeled, cored, and quartered",
+        "1 1/2 cups milk",
+        "1 1/2 cups all-purpose flour",
+        "2 eggs",
+        "1/3 cup shortening",
+        "2 1/2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Pancakes",
+    "url": "http://allrecipes.com/recipe/231971/apple-cinnamon-pancakes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-party-shots.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-party-shots.json
new file mode 100644
index 000000000..a916fc226
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-party-shots.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Dissolve the gelatin mix in boiling water, stirring for about 2 minutes. Stir in the cold water and schnapps and pour into shot sized disposable cups. Refrigerate until firm, about 3 hours."
+    ],
+    "ingredients": [
+        "1 (3 ounce) package green apple flavored Jell-O\u00ae mix",
+        "1 cup boiling water",
+        "1/4 cup cold water",
+        "3/4 cup cinnamon schnapps"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Party Shots",
+    "url": "http://allrecipes.com/recipe/131090/apple-cinnamon-party-shots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-pie-with-vanilla-ice-cream-2594.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-pie-with-vanilla-ice-cream-2594.json
new file mode 100644
index 000000000..96b8a4e51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-pie-with-vanilla-ice-cream-2594.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Position rack in bottom third of oven and preheat oven to 400\u00b0 F. Combine sliced apples, 1/4 cup sugar, flour, 2 teaspoons ground cinnamon, vinegar and salt in large bowl; toss to blend.",
+        "Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center and pressing lightly to compact. Drizzle with honey. Sprinkle with 1 teaspoon cinnamon. Roll out second dough disk to 13-inch round. Place atop apples. Trim dough overhang to 1 inch. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively. Cut several slits in crust to allow steam to escape.",
+        "Place apple pie on baking sheet. Bake 45 minutes.",
+        "Combine remaining 1 tablespoon sugar and 1/2 teaspoon ground cinnamon in small bowl. Brush top crust of pie with milk. Sprinkle with sugar mixture. Bake until crust is golden brown, apples are tender and juices bubble thickly, covering crust edges with foil if browning too quickly, about 20 minutes. Transfer pie to rack and cool.",
+        "Cut pie into wedges and serve with vanilla ice cream."
+    ],
+    "ingredients": [
+        "1 1/2 pounds Red Delicious apples,\u00a01/4-inch-thick slices",
+        "1 1/2 pounds Golden Delicious apples, peeled, cored, cut into\u00a01/4-inch-thick slices",
+        "1/4 cup plus 1 tablespoon sugar",
+        "1/4 cup all purpose flour",
+        "3 1/2 teaspoons ground cinnamon",
+        "1 tablespoon cider vinegar",
+        "1/2 teaspoon salt",
+        "Basic Pie Crust",
+        "1/4 cup honey",
+        "1 tablespoon milk",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Fall",
+        "Cinnamon",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Cinnamon Pie with Vanilla Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cinnamon-pie-with-vanilla-ice-cream-2594"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-quinoa.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-quinoa.json
new file mode 100644
index 000000000..496c5ceca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-quinoa.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine water, quinoa, cinnamon stick, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, covered, until water is absorbed and quinoa is tender, about 15 minutes.",
+        "Remove saucepan from heat and discard cinnamon stick. Mix apple, honey, and chia seeds into the quinoa. Let sit until flavors combine, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/4 cup quinoa",
+        "1/4 cinnamon stick",
+        "1/4 teaspoon ground nutmeg",
+        "1 small apple, diced",
+        "1 teaspoon honey",
+        "1 teaspoon chia seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Quinoa",
+    "url": "http://allrecipes.com/recipe/255698/apple-cinnamon-quinoa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-spice-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-spice-cake.json
new file mode 100644
index 000000000..42f16f045
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-spice-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt; set aside.",
+        "In a large bowl, combine sugar, eggs, oil, orange juice and vanilla. Beat on high speed of an electric mixer until blended. Beat in flour mixture. Fold in chopped walnuts. Pour 1/3 of batter into prepared pan. Mix together chopped apples and cinnamon chips, and sprinkle 1/2 of mixture over batter in pan. Repeat layers, ending with batter.",
+        "Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar before serving."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "2 cups white sugar",
+        "4 eggs",
+        "1 cup vegetable oil",
+        "1/4 cup orange juice",
+        "2 1/2 teaspoons vanilla extract",
+        "1/2 cup chopped walnuts",
+        "2 cups apple - peeled, cored, and chopped",
+        "1 cup HERSHEY\u00ae'S Cinnamon Chips",
+        "confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Spice Cake",
+    "url": "http://allrecipes.com/recipe/35448/apple-cinnamon-spice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-white-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-white-cake.json
new file mode 100644
index 000000000..dc79bcdd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-white-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.",
+        "Mix brown sugar and cinnamon together in a bowl.",
+        "Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.",
+        "Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "1/3 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "2/3 cup white sugar",
+        "1/2 cup butter, softened",
+        "2 eggs",
+        "1 1/2 teaspoons vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1 3/4 teaspoons baking powder",
+        "1/2 cup milk",
+        "1 apple, peeled and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon White Cake",
+    "url": "http://allrecipes.com/recipe/232922/apple-cinnamon-white-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-zucchini-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-zucchini-muffins.json
new file mode 100644
index 000000000..0b13cfa71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cinnamon-zucchini-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.",
+        "Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.",
+        "Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 1/4 cups white sugar",
+        "2/3 cup oil",
+        "3 eggs",
+        "1 tablespoon vanilla extract",
+        "2 1/4 cups all-purpose flour",
+        "1 1/2 tablespoons ground cinnamon, or more to taste",
+        "3/4 teaspoon baking soda",
+        "3/4 teaspoon baking powder",
+        "2 cups shredded zucchini",
+        "1 cup shredded apple"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cinnamon Zucchini Muffins",
+    "url": "http://allrecipes.com/recipe/238979/apple-cinnamon-zucchini-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-circles.json b/serverless-fleets/data/input/inferencing/recipes/apple-circles.json
new file mode 100644
index 000000000..aeda18389
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-circles.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Using an apple corer, keeping the apple whole, core the apple straight down. Discarding the bottom and top slices, cut the apple crosswise into 6 slices and spread on a cutting board. Spread the slices with strawberry yogurt and sprinkle with nuts and sugar. Serve."
+    ],
+    "ingredients": [
+        "1 large apple, unpeeled",
+        "1 (4 ounce) container Yoplait\u00ae Greek 100 Whips!\u00ae Strawberry Mist yogurt",
+        "3 tablespoons chopped toasted almonds or walnuts",
+        "1/2 teaspoon Demerara or sparkling sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Circles",
+    "url": "http://allrecipes.com/recipe/254728/apple-circles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-citrus-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-citrus-pie.json
new file mode 100644
index 000000000..c050eb2de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-citrus-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Line a 9 inch pie pan with one of the pie crusts, and chill at least 20 minutes before baking to prevent shrinkage. Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans.  Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Let cool.",
+        "Bring the water and honey to a boil in a saucepan over high heat. Stir in the orange slices, then reduce heat to medium-low. Cover and simmer 30 minutes, then drain, reserving the orange slices. Combine the brown sugar, cinnamon, and ginger in a mixing bowl. Toss the apples with the sugar mixture; set aside.",
+        "Spread 1/3 of the orange slices into the bottom of the pie crust, then top with 1/3 of the sweetened apples. Form 4 more layers with the apples and oranges, then place the second pie crust on top of the pie. Crimp the edges, then cut 3 slits into the top of the pie. Brush the crust with half of the melted butter.",
+        "Bake in the preheated oven until the top crust is flaky and golden, about 1 hour. Remove the pie from the oven, and brush with the remaining butter; sprinkle with confectioners' sugar."
+    ],
+    "ingredients": [
+        "1 double crust ready-to-use pie crust (such as Pillsbury\u00ae)",
+        "3 cups water",
+        "1 cup honey",
+        "5 seedless oranges, thinly sliced",
+        "1/2 cup packed brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon ground ginger",
+        "4 Macintosh apples - peeled, cored, and thinly sliced",
+        "3 tablespoons melted butter, divided",
+        "2 tablespoons confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Citrus Pie",
+    "url": "http://allrecipes.com/recipe/104401/apple-citrus-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-clafouti-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-clafouti-recipe.json
new file mode 100644
index 000000000..dcf590582
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-clafouti-recipe.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.",
+        "Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.",
+        "Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.",
+        "Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.",
+        "Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans.",
+        "To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa."
+    ],
+    "ingredients": [
+        "1/2 cup unbleached all-purpose flour",
+        "1/3 cup plus 2 tablespoons sugar",
+        "1/4 teaspoon ground cinnamon",
+        "Pinch salt",
+        "3 eggs plus 1 egg yolk",
+        "1 cup whole milk",
+        "1/4 vanilla bean, split lengthwise",
+        "2 tablespoons unsalted butter",
+        "Pinch salt",
+        "1 1/2 cups peeled and diced Granny Smith apple (about 1 large apple)",
+        "2 tablespoons sugar",
+        "1 teaspoon grappa, Calvados, or other fruit brandy",
+        "Confectioners' sugar for dusting",
+        "1/3 cup creme fraiche"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Apple Dessert",
+        "Fruit Dessert Recipes",
+        "Apple",
+        "Dessert",
+        "Fruit",
+        "Baking",
+        "Egg Recipes",
+        "Sugar",
+        "Dairy Recipes",
+        "Fall"
+    ],
+    "title": "Apple Clafouti",
+    "url": "http://www.foodnetwork.com/recipes/michael-chiarello/apple-clafouti-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-clafouti-recipe2.json b/serverless-fleets/data/input/inferencing/recipes/apple-clafouti-recipe2.json
new file mode 100644
index 000000000..13f96cdb8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-clafouti-recipe2.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.",
+        "Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.",
+        "Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.",
+        "Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.",
+        "Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans.",
+        "To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and orange flavored liqueur (recommended: Grand Marnier) for the grappa."
+    ],
+    "ingredients": [
+        "1/2 cup unbleached all-purpose flour",
+        "1/3 cup plus 2 tablespoons sugar",
+        "1/4 teaspoon ground cinnamon",
+        "Pinch salt",
+        "3 eggs plus 1 egg yolk",
+        "1 cup whole milk",
+        "1/4 vanilla bean, split lengthwise",
+        "2 tablespoons unsalted butter",
+        "Pinch salt",
+        "1 1/2 cups peeled and diced Granny Smith apple (about 1 large apple)",
+        "2 tablespoons sugar",
+        "1 teaspoon grappa, Calvados, or other fruit brandy",
+        "Confectioners' sugar, for dusting",
+        "1/3 cup creme fraiche"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Apple Dessert",
+        "Fruit Dessert Recipes",
+        "Apple",
+        "Dessert",
+        "Fruit",
+        "Baking",
+        "Egg Recipes",
+        "Fall",
+        "Sauteing Recipes"
+    ],
+    "title": "Apple Clafouti",
+    "url": "http://www.foodnetwork.com/recipes/michael-chiarello/apple-clafouti-recipe2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-clove-butter-3024.json b/serverless-fleets/data/input/inferencing/recipes/apple-clove-butter-3024.json
new file mode 100644
index 000000000..81527d119
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-clove-butter-3024.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine apples, cider, orange juice and cinnamon stick in heavy large saucepan. Bring to boil. Reduce heat to medium-low. Cover and simmer until apples are very tender, stirring occasionally, about 10 minutes. Discard cinnamon stick.",
+        "Puree apple mixture in processor. Return to same saucepan. Stir in brown sugar, orange peel and cloves. Simmer over medium-low heat until mixture is dark in color and thick, and mounds on spoon, stirring frequently, about 45 minutes. Transfer to large bowl. Cool completely. (Can be prepared 1 week ahead. Cover and refrigerate.)"
+    ],
+    "ingredients": [
+        "4 pounds Rome Beauty, Jonathan or McIntosh apples, peeled,cored, cut into 1-inch pieces",
+        "1 cup apple cider",
+        "1/4 cup orange juice",
+        "1 cinnamon stick, broken in half",
+        "3/4 cup (packed) golden brown sugar",
+        "2 teaspoons grated orange peel",
+        "1/2 teaspoon ground cloves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Food Processor",
+        "Fruit",
+        "Christmas",
+        "Low Sodium",
+        "Orange",
+        "Apple",
+        "Fall",
+        "Clove"
+    ],
+    "title": "Apple-Clove Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-clove-butter-3024"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cobbler-crisp.json b/serverless-fleets/data/input/inferencing/recipes/apple-cobbler-crisp.json
new file mode 100644
index 000000000..94a4e0a56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cobbler-crisp.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.",
+        "Arrange apples in the bottom of the prepared baking dish; sprinkle with 1/2 teaspoon cinnamon.",
+        "Combine flour, oats, white sugar, and 1/4 cup brown sugar in a bowl; mix in 1/2 teaspoon cinnamon. Stir in water and egg until smooth. Spread batter evenly over apple mixture.",
+        "Mix remaining 1/4 cup brown sugar and remaining 1 teaspoon cinnamon together in a bowl; sprinkle over batter. Dot with butter.",
+        "Bake in the preheated oven until golden, 45 to 50 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 McIntosh apples, cored and sliced",
+        "2 teaspoons ground cinnamon, divided",
+        "3/4 cup all-purpose flour",
+        "1/4 cup rolled oats",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar, divided",
+        "1/4 cup water",
+        "1 egg, beaten",
+        "1 tablespoon melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cobbler Crisp",
+    "url": "http://allrecipes.com/recipe/255530/apple-cobbler-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cobbler-crumble.json b/serverless-fleets/data/input/inferencing/recipes/apple-cobbler-crumble.json
new file mode 100644
index 000000000..3db747a26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cobbler-crumble.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.",
+        "Mix flour, sugar, butter, and cinnamon together in a bowl using a pastry blender or fork until crumbly; reserve 3/4 cup flour mixture to use as topping.",
+        "Sprinkle a light layer of flour mix into the prepared baking dish; top with a layer of apples. Continue alternating layers of flour mixture with apples and ending with apples. Sprinkle top apple layer with the reserved 3/4 cup flour mixture.",
+        "Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes. Allow cobbler to cool for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup self-rising flour",
+        "1 cup white sugar",
+        "1/2 cup butter, softened",
+        "1/2 teaspoon ground cinnamon",
+        "4 Granny Smith apples, cored and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cobbler Crumble",
+    "url": "http://allrecipes.com/recipe/233069/apple-cobbler-crumble/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cobbler-for-two.json b/serverless-fleets/data/input/inferencing/recipes/apple-cobbler-for-two.json
new file mode 100644
index 000000000..9ef50b3ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cobbler-for-two.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "For the filling: Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.",
+        "For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.",
+        "Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve."
+    ],
+    "ingredients": [
+        "1 large Honeycrisp or 2 Gala apples (about 12 ounces), peeled, cored and cut into 1/4-inch pieces (2 generous cups)",
+        "2 heaping tablespoons plus 1 teaspoon sugar",
+        "1 teaspoon all-purpose flour",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon freshly grated nutmeg",
+        "1 tablespoon cold unsalted butter, cut into small pieces",
+        "1/4 cup all-purpose flour",
+        "Heaping 1/4 teaspoon baking powder",
+        "Pinch fine salt",
+        "2 teaspoons sugar",
+        "3 tablespoons heavy cream",
+        "2 small scoops vanilla ice cream, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Apple Cobbler",
+        "Apple",
+        "Cobbler Recipes",
+        "Fruit",
+        "Apple Dessert",
+        "Fruit Dessert Recipes",
+        "Dessert"
+    ],
+    "title": "Apple Cobbler for Two",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/apple-cobbler-for-two"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cobblers-104230.json b/serverless-fleets/data/input/inferencing/recipes/apple-cobblers-104230.json
new file mode 100644
index 000000000..12b9fad9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cobblers-104230.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Divide butter between 2 (5- to 6-quart) wide heavy pots. Heat over moderately high heat until foam subsides, then saut\u00e9 apples with sugar and zest, divided evenly between pots, stirring, until apples are slightly softened, about 5 minutes.",
+        "Transfer apples with a slotted spoon to 2 (2 1/2- to 3-quart) buttered shallow baking dishes (2 inches deep).",
+        "Transfer all apple juices to 1 pot. Stir in preserves and brandy and bring to a boil, stirring occasionally. Pour mixture over apples.",
+        "Preheat oven to 375deg;F.",
+        "Pulse flour, sugar, and salt in a food processor just until blended. Add butter and pulse just until mixture resembles coarse meal. Transfer to a large bowl and add chilled cream, stirring gently with a rubber spatula to form a dough. (Dough will be sticky at first, but it will stiffen slightly as flour absorbs cream.)",
+        "Knead dough on a floured surface 4 to 6 times with floured hands (do not overwork dough, or biscuits will be tough). Roll out dough 3/4 inch thick, flouring surface as needed, and cut out 12 to 14 rounds with cookie cutter, re-rolling scraps as necessary. Arrange rounds on top of apples about 1/2 inch apart.",
+        "Stir together yolk and unchilled cream and brush on biscuits. Sprinkle sugar generously over biscuits.",
+        "Bake cobblers in middle of oven until biscuits are golden and cooked through (lift one to check if underside is cooked), 35 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 stick (1/2cup) unsalted butter, cut into pieces",
+        "8 lb Granny Smith apples, peeled, cored, and each cut into 8 wedges",
+        "1 1/2 cups sugar",
+        "2 teaspoons finely grated fresh orange zest",
+        "1/2 cup apricot preserves",
+        "1/3 cup brandy",
+        "3 3/4 cups self-rising flour (preferably White Lily)",
+        "6 tablespoons sugar",
+        "1/4 teaspoon salt",
+        "2 sticks (1 cup) cold unsalted butter, cut into bits",
+        "1 3/4 cups plus 2 tablespoons chilled heavy cream",
+        "1 large egg yolk",
+        "2 tablespoons heavy cream (not chilled)",
+        "1/4 cup granulated sugar",
+        "Special equipment: a 3-inch round cookie cutter and 2 (5- to 6-quart) wide heavy pots"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Bake",
+        "Apple",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Apple Cobblers",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cobblers-104230"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-coconut-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-coconut-bread.json
new file mode 100644
index 000000000..1050c9dda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-coconut-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.",
+        "In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.",
+        "Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 tablespoon ground nutmeg",
+        "1 1/2 tablespoons ground cinnamon",
+        "3/4 cup soy milk",
+        "1 tablespoon vanilla extract",
+        "1/2 cup butter or margarine, melted",
+        "3 apples, cored and chopped",
+        "1/2 cup sweetened dried cranberries (optional)",
+        "1 cup flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Coconut Bread",
+    "url": "http://allrecipes.com/recipe/90397/apple-coconut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-coffee-cake-with-brown-sugar-sa.json b/serverless-fleets/data/input/inferencing/recipes/apple-coffee-cake-with-brown-sugar-sa.json
new file mode 100644
index 000000000..49fa9a8a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-coffee-cake-with-brown-sugar-sa.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch round cake pan or 9 1/2 inch springform pan.",
+        "Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust.",
+        "Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples.",
+        "Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce.  Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen."
+    ],
+    "ingredients": [
+        "2 apples - peeled, cored and chopped",
+        "2 1/2 cups all-purpose flour",
+        "1 1/2 cups packed brown sugar",
+        "3/4 cup butter, softened",
+        "1 cup chopped walnuts, toasted",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1 egg",
+        "3/4 cup sour cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Coffee Cake With Brown Sugar Sauce",
+    "url": "http://allrecipes.com/recipe/7922/apple-coffee-cake-with-brown-sugar-sa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-coffee-cake.json
new file mode 100644
index 000000000..fe3ed83ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-coffee-cake.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.",
+        "Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.",
+        "Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.",
+        "Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 tablespoon flour, or as needed",
+        "Cake:",
+        "1/4 cup butter, softened",
+        "3/4 cup brown sugar",
+        "1 large egg",
+        "1/4 cup sour cream",
+        "1/4 cup vanilla yogurt",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "2 cups diced Granny Smith apple",
+        "Topping:",
+        "1/4 cup brown sugar",
+        "1/4 cup all-purpose flour",
+        "2 tablespoons butter",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Coffee Cake",
+    "url": "http://allrecipes.com/recipe/231416/apple-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-coleslaw-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-coleslaw-recipe.json
new file mode 100644
index 000000000..cb9ab1ad2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-coleslaw-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.",
+        "Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing."
+    ],
+    "ingredients": [
+        "1/4 cup cider vinegar",
+        "1 cup mayonnaise",
+        "1/3 cup poppy seeds",
+        "1/3 cup honey",
+        "2 teaspoons kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "1 medium cabbage, cored, finely shredded",
+        "2 large carrots, peeled, julienne",
+        "1 bunch scallions, thinly sliced",
+        "1/2 cup finely minced parsley leaves, optional",
+        "4 Fuji apples, peeled, cored, julienne"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Vegetarian",
+        "Picnic Salad Recipes",
+        "Carrot Recipes",
+        "Vegetable",
+        "Dairy Recipes",
+        "Cabbage Recipes",
+        "Apple",
+        "Fruit",
+        "Main Dish Recipes"
+    ],
+    "title": "Apple Coleslaw",
+    "url": "http://www.foodnetwork.com/recipes/apple-coleslaw-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/apple-coleslaw.json
new file mode 100644
index 000000000..1552dc920
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-coleslaw.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the shredded cabbage and carrot together in a bowl with the sliced apple,  and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve."
+    ],
+    "ingredients": [
+        "4 cups shredded cabbage",
+        "1 cup shredded carrot",
+        "1 Granny Smith apple - peeled, cored and coarsely shredded",
+        "2 tablespoons honey",
+        "1 tablespoon brown sugar",
+        "2 teaspoons white vinegar",
+        "1 tablespoon pineapple juice (optional)",
+        "2 tablespoons mayonnaise",
+        "1 dash salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Coleslaw",
+    "url": "http://allrecipes.com/recipe/41753/apple-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apple-cookies.json
new file mode 100644
index 000000000..fdef32c93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).  Grease cookie sheets.",
+        "Cream shortening, sugar and egg.  Add half of the dry ingredients.",
+        "Blend in milk and remaining dry ingredients.",
+        "Add nuts, raisins, apples and mix.",
+        "Drop on greased cookie sheet.  Bake for 10 to 12 minutes.  Let cool and spread with Vanilla Glaze (see recipe)."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 1/3 cups packed brown sugar",
+        "1 egg",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup milk",
+        "1 cup chopped walnuts",
+        "1 cup raisins",
+        "1 cup chopped apples"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cookies",
+    "url": "http://allrecipes.com/recipe/9837/apple-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cran-cherry-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apple-cran-cherry-oatmeal-cookies.json
new file mode 100644
index 000000000..adfbb2eea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cran-cherry-oatmeal-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar.  Mix in applesauce.  Gradually blend in flour, and then oats.  Stir in dried.  Let dough sit for one hour.",
+        "Drop by teaspoonful onto ungreased baking sheet.",
+        "Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/4 teaspoon ground cardamom",
+        "1 1/2 teaspoons baking soda",
+        "2 cups packed dark brown sugar",
+        "2 cups applesauce",
+        "2 cups all-purpose flour",
+        "6 cups rolled oats",
+        "1 1/2 cups dried cherries",
+        "1 1/2 cups dried cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Cran-Cherry Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/11094/apple-cran-cherry-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-and-pear-crisp.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-and-pear-crisp.json
new file mode 100644
index 000000000..66c77240e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-and-pear-crisp.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.",
+        "Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.",
+        "In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.",
+        "Bake 45 minutes in the preheated oven, or until brown and crisp on top."
+    ],
+    "ingredients": [
+        "2 Rome Beauty apples - peeled, cored, and cubed",
+        "2 Comice pears - peeled, cored, and cubed",
+        "1/2 cup dried cranberries",
+        "1 tablespoon all-purpose flour",
+        "2 tablespoons honey",
+        "1 1/2 tablespoons lemon juice",
+        "1/2 cup all-purpose flour",
+        "1/2 cup packed brown sugar",
+        "1/2 cup quick cooking oats",
+        "1/4 cup ground walnuts",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple, Cranberry, and Pear Crisp",
+    "url": "http://allrecipes.com/recipe/12123/apple-cranberry-and-pear-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-1063.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-1063.json
new file mode 100644
index 000000000..675603f97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-1063.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter 8x8x2-inch glass baking dish. Mix brown sugar, oats, flour, 2 teaspoons cinnamon and 1/2 teaspoon nutmeg in processor, using on/off turns. Add butter and process until chopped into small pieces. Add pecans; process until moist clumps form.",
+        "Toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in medium bowl to blend.",
+        "Transfer apple mixture to prepared baking dish. Sprinkle topping over. Bake until apples are tender, filling bubbles and topping is crisp, about 55 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1/2 cup packed golden brown sugar",
+        "1/3 cup quick-cooking rolled oats",
+        "1/3 cup all purpose flour",
+        "3 teaspoons ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1/2 cup (1 stick) chilled butter, cut into pieces",
+        "1/2 cup pecan halves",
+        "1 3/4 to 2 pounds tart green apples (such as Granny Smith), peeled, cored, thinly sliced",
+        "3/4 cup fresh cranberries or frozen, unthawed",
+        "1/4 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Low Sodium",
+        "Cranberry",
+        "Apple",
+        "Pecan",
+        "Fall",
+        "New Jersey",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Cranberry Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cranberry-crisp-1063"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-2593.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-2593.json
new file mode 100644
index 000000000..b8b8f8124
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-2593.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Mix first 3 ingredients in bowl. Add butter; rub with fingertips until mixture resembles coarse meal.",
+        "Preheat oven to 350\u00b0F. Butter 13x9x2-inch glass baking dish. Mix apples, cranberries, sugar, flour and cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish.",
+        "Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly. Serve with sauce.",
+        "Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with brush dipped into water and swirling pan. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until caramel melts. Add butter and stir until melted. Let cool slightly. Serve Caramel Sauce warm."
+    ],
+    "ingredients": [
+        "1 cup all purpose flour",
+        "1 cup old-fashioned oats",
+        "2/3 cup (packed) golden brown sugar",
+        "1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature",
+        "5 large Jonathan apples (about 2 1/2 pounds), peeled, sliced",
+        "4 Granny Smith apples (about 2 pounds), peeled, sliced",
+        "2 cups fresh or frozen cranberries",
+        "3/4 cup sugar",
+        "6 tablespoons all purpose flour",
+        "1 1/2 teaspoons ground cinnamon",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces",
+        "1 cup sugar",
+        "1/2 cup water",
+        "1 cup whipping cream",
+        "1/2 cup (1 stick) unsalted butter, cut into pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cranberry",
+        "Apple",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Cranberry Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cranberry-crisp-2593"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-290.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-290.json
new file mode 100644
index 000000000..28fc1e8e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-290.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 375 \u00b0F. Toss apples, cranberries, 2/3 cup sugar, 2 tablespoons flour, cinnamon and nutmeg to blend in large bowl. Transfer to 8x8x2-inch glass baking dish. Let stand 15 minutes.",
+        "Combine oats, brown sugar and remaining 2 tablespoons flour in medium. Add butter and stir until moist clumps form. Sprinkle topping over filling. Bake until topping is golden brown and filling bubbles, about 1 hour. Cool slightly. Serve warm or at room temperature with frozen yogurt."
+    ],
+    "ingredients": [
+        "1 1/2 pounds tart green apples, peeled, cored, cut into 3/4-inch pieces",
+        "3 cups fresh or frozen cranberries",
+        "2/3 cup sugar",
+        "4 tablespoons all purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "3/4 cup old-fashioned rolled oats",
+        "2 tablespoons firmly packed golden brown sugar",
+        "3 tablespoons butter, cut into pieces, room temperature",
+        "Vanilla frozen yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Low Sodium",
+        "Cranberry",
+        "Apple",
+        "Summer",
+        "Dallas",
+        "Texas"
+    ],
+    "title": "Apple-Cranberry Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cranberry-crisp-290"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-by-pam.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-by-pam.json
new file mode 100644
index 000000000..676ec63da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-by-pam.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F. Spray 13x9-inch baking dish with cooking spray. Add apples and cranberries; toss lightly. Set aside.",
+        "Place sugar, oats, flour and cinnamon in food processor container; cover. Process until well blended. Add butter; cover. Process until mixture resembles coarse crumbs, using pulsing action. Sprinkle over fruit. Bake 30 minutes or until topping is browned and filling is hot and bubbly."
+    ],
+    "ingredients": [
+        "PAM\u00ae No-Stick Cooking Spray",
+        "6 large Granny Smith or other tart cooking apples, peeled, cut into 1/4-inch-thick slices",
+        "1/2 cup dried cranberries",
+        "3/4 cup firmly packed brown sugar",
+        "1/2 cup old-fashioned or quick-cooking rolled oats",
+        "1/3 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup cold unsalted butter, cut up"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Cranberry Crisp by PAM\u00ae",
+    "url": "http://allrecipes.com/recipe/238936/apple-cranberry-crisp-by-pam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-with-oatmeal-cookie-crumble.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-with-oatmeal-cookie-crumble.json
new file mode 100644
index 000000000..ae02482db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-with-oatmeal-cookie-crumble.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.",
+        "Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.",
+        "Meanwhile, preheat oven to 350\u00b0F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).",
+        "Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.",
+        "Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.",
+        "Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup granulated sugar",
+        "1 cup old-fashioned oats",
+        "1/2 cup (packed) light brown sugar",
+        "1 teaspoon vanilla extract",
+        "3/4 teaspoon baking powder",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon freshly grated nutmeg",
+        "3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature",
+        "1/2 cup sliced almonds",
+        "7 1/2 pounds baking apples (such as Honeycrisp, Braeburn, and/or Golden Delicious; about 16), peeled, cored, cut into 1/8\" slices",
+        "1 1/4 cups fresh or frozen cranberries, thawed if frozen",
+        "1 cup granulated sugar",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon finely grated orange zest",
+        "2 tablespoons fresh orange juice",
+        "1 teaspoon ground cinnamon",
+        "3/4 teaspoon kosher salt",
+        "1/2 teaspoon freshly grated nutmeg",
+        "Sweetened whipped cream or vanilla ice cream and toasted almonds (for serving)",
+        "A 4-quart baking dish, braising pan, or Dutch oven (at least 12\" in diameter and 2 1/2\" deep)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Thanksgiving",
+        "Apple",
+        "Cranberry",
+        "Potluck",
+        "Bake",
+        "Oat",
+        "Almond",
+        "Cobbler/Crumble"
+    ],
+    "title": "Apple-Cranberry Crisp With Oatmeal-Cookie Crumble",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cranberry-crisp-with-oatmeal-cookie-crumble"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-with-polenta-streusel-topping-240747.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-with-polenta-streusel-topping-240747.json
new file mode 100644
index 000000000..d98dcdcb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp-with-polenta-streusel-topping-240747.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Toast aniseed in small skillet over medium heat until slightly darker in color, about 3 minutes. Place seeds in processor. Add next 5 ingredients; blend 5 seconds. Add butter; blend, using on/off turns, until mixture resembles coarse crumbs. Transfer mixture to large bowl. Drizzle egg over and stir until ingredients are evenly moistened.",
+        "Preheat oven to 375\u00b0F. Combine first 8 ingredients in large bowl; stir to blend. Add apples and lemon juice; toss to blend. Transfer filling to 11x7x2- inch glass baking dish (or other shallow 2-quart baking dish).",
+        "Crumble topping finely over filling. Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour. Cool 15 minutes. Serve crisp warm with gelato.",
+        "*Sold at some supermarkets and at natural foods stores and Italian markets."
+    ],
+    "ingredients": [
+        "1 teaspoon aniseed",
+        "1 1/2 cups pastry flour",
+        "3/4 cup polenta (coarse cornmeal)*",
+        "1/2 cup sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1 large egg, beaten to blend",
+        "2 cups fresh cranberries",
+        "2/3 cup sugar",
+        "2/3 cup (packed) golden brown sugar",
+        "2 teaspoons finely grated lemon peel",
+        "1 1/2 teaspoons finely grated orange peel",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "2 pounds Granny Smith apples, peeled, cored, cut into 1-inch cubes",
+        "2 tablespoons fresh lemon juice",
+        "Vanilla gelato or ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Cranberry",
+        "Apple",
+        "Cornmeal",
+        "Fall",
+        "Winter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Cranberry Crisp with Polenta Streusel Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cranberry-crisp-with-polenta-streusel-topping-240747"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp.json
new file mode 100644
index 000000000..3f25b6ddf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crisp.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.",
+        "In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.",
+        "Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm."
+    ],
+    "ingredients": [
+        "1 1/2 cups quick cooking oats",
+        "1/2 cup brown sugar",
+        "1/3 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/3 cup butter flavored shortening, melted",
+        "1 tablespoon water",
+        "1 (16 ounce) can whole berry cranberry sauce",
+        "2 tablespoons cornstarch",
+        "5 Granny Smith apples - peeled, cored and thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cranberry Crisp",
+    "url": "http://allrecipes.com/recipe/22793/apple-cranberry-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crostada.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crostada.json
new file mode 100644
index 000000000..c6346badc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crostada.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)",
+        "Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)",
+        "Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "2 pounds Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick",
+        "1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick",
+        "1/2 cup sugar",
+        "1/2 cup dried cranberries",
+        "1 sheet frozen puff pastry, thawed but still cold (follow package directions)",
+        "1 egg white, lightly beaten",
+        "1 tablespoon sugar",
+        "Optional: Ice cream or lightly sweetened whipped cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Cranberry Crostada",
+    "url": "http://allrecipes.com/recipe/76931/apple-cranberry-crostada/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crumb-pie-5906.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crumb-pie-5906.json
new file mode 100644
index 000000000..1164d0bde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-crumb-pie-5906.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.",
+        "Place baking sheet in oven and preheat to 350\u00b0F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.",
+        "Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream."
+    ],
+    "ingredients": [
+        "1 cup all purpose flour",
+        "1/2 cup (packed) golden brown sugar",
+        "1/3 cup old-fashioned oats",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into small pieces",
+        "4 large Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups)",
+        "1 16-ounce can whole-berry cranberry sauce",
+        "3/4 cup sugar",
+        "1 teaspoon cornstarch",
+        "1 purchased 9-inch deep-dish frozen pie shell, unthawed",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Cranberry",
+        "Apple",
+        "Oat",
+        "Fall",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Cranberry Crumb Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cranberry-crumb-pie-5906"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-pie.json
new file mode 100644
index 000000000..7b649546b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.",
+        "In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.",
+        "Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden."
+    ],
+    "ingredients": [
+        "1 cup dried cranberries",
+        "2/3 cup white sugar",
+        "3 tablespoons all-purpose flour",
+        "1/2 teaspoon ground allspice",
+        "2 1/4 pounds Pippin apples - peeled, cored and thinly sliced",
+        "1 1/2 tablespoons brandy",
+        "1 teaspoon vanilla extract",
+        "1 recipe pastry for a 9 inch double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cranberry Pie",
+    "url": "http://allrecipes.com/recipe/24472/apple-cranberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-relish-from-motts.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-relish-from-motts.json
new file mode 100644
index 000000000..e6bea7312
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-relish-from-motts.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Puree all ingredients in a food processor until smooth. Keep refrigerated for up to 1 week."
+    ],
+    "ingredients": [
+        "3/4 cup Mott's\u00ae Natural Applesauce",
+        "1 1/2 cups whole berry cranberry sauce",
+        "1/3 cup minced red onion",
+        "1 dash salt",
+        "1 teaspoon dried thyme",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cranberry Relish from Mott's\u00ae",
+    "url": "http://allrecipes.com/recipe/239450/apple-cranberry-relish-from-motts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-relish.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-relish.json
new file mode 100644
index 000000000..2cef251f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-relish.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Grate peel of orange; reserve.  Peel oranges and discard white membranes.  Separate oranges into sections and place half in a food processor or blender.  To the food processor add half of the cranberries, apples and celery.  Process until coarsely chopped.  Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery.  Stir in sugar and reserved orange peel.  Cover and refrigerate overnight."
+    ],
+    "ingredients": [
+        "2 navel oranges",
+        "2 (12 ounce) packages cranberries",
+        "2 apples - peeled, cored and chopped",
+        "2 celery, chopped",
+        "3 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cranberry Relish",
+    "url": "http://allrecipes.com/recipe/22950/apple-cranberry-relish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-salad.json
new file mode 100644
index 000000000..ad45f0b8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.",
+        "Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/136527.jpg",
+    "ingredients": [
+        "1 teaspoon stone-ground mustard",
+        "2 tablespoons balsamic vinegar",
+        "1/4 cup olive oil",
+        "1 apple, diced",
+        "1 pear, diced",
+        "1/4 cup dried cranberries",
+        "1 (10 ounce) package mixed baby greens",
+        "1/4 cup crumbled blue cheese",
+        "2 tablespoons chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Cranberry Salad",
+    "url": "http://allrecipes.com/recipe/171402/apple-cranberry-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-shortcakes-with-cinnamon-cream-107507.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-shortcakes-with-cinnamon-cream-107507.json
new file mode 100644
index 000000000..1e7c941a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-shortcakes-with-cinnamon-cream-107507.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Line baking sheet with parchment. Combine flour, 2 tablespoons sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt in processor. Add 8 tablespoons butter; using on/off turns, cut in until mixture resembles coarse meal. Transfer to large bowl. Add yogurt; mix with fork until dry ingredients are evenly moistened. Turn dough out onto floured work surface. Knead 5 turns to combine. Roll into 12x5-inch rectangle. Cut into 10 squares. Arrange squares on prepared baking sheet, spacing apart. Bake until tester inserted into center comes out clean, about 18 minutes. Transfer to rack; cool 15 minutes.",
+        "Melt 3 tablespoons butter in large skillet over medium-high heat. Add apples; saut\u00e9 5 minutes. Sprinkle with 1/2 cup sugar. Add cranberries; saut\u00e9 until cranberries pop, about 5 minutes. Using slotted spoon, transfer fruit to bowl. Add 1/3 cup cream to juices in skillet; boil until liquid reduces to 1/4 cup. Return fruit to skillet; stir to coat.",
+        "Beat 1 2/3 cups cream, 1 1/2 tablespoons sugar, 1 teaspoon cinnamon, and vanilla extract in medium bowl to soft peaks. Cut shortcakes horizontally in half. Place 1 bottom half in each of 10 bowls. Top with fruit, cream, and shortcake tops."
+    ],
+    "ingredients": [
+        "2 cups all purpose flour",
+        "3 1/2 tablespoons plus 1/2 cup (packed) golden brown sugar",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "11 tablespoons chilled unsalted butter, cut into 1/2-inch cubes",
+        "3/4 cup whole-milk yogurt",
+        "5 sweet apples",
+        "1 cup fresh cranberries",
+        "2 cups chilled whipping cream",
+        "3/4 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Saut\u00e9",
+        "Yogurt",
+        "Cranberry",
+        "Apple",
+        "Winter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Cranberry Shortcakes with Cinnamon Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cranberry-shortcakes-with-cinnamon-cream-107507"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-stuffed-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-stuffed-pork-chops.json
new file mode 100644
index 000000000..6e27822c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-stuffed-pork-chops.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.",
+        "Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.",
+        "Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.",
+        "Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/8 yellow onion, minced",
+        "1 Granny Smith apple - peeled, cored and diced",
+        "2 stalks celery ribs, finely chopped",
+        "1/4 cup dried cranberries",
+        "1 teaspoon kosher salt",
+        "5 (1 inch thick) boneless pork chops",
+        "1 cup apple juice",
+        "1 tablespoon cornstarch",
+        "2 tablespoons brown sugar",
+        "1 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cranberry Stuffed Pork Chops",
+    "url": "http://allrecipes.com/recipe/65016/apple-cranberry-stuffed-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-tart.json b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-tart.json
new file mode 100644
index 000000000..a635afd63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cranberry-tart.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.",
+        "Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.",
+        "Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.",
+        "Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.",
+        "Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.",
+        "Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.",
+        "Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice."
+    ],
+    "ingredients": [
+        "1/4 cup dried cranberries",
+        "cooking spray",
+        "2 Granny Smith apples, peeled",
+        "1 teaspoon lemon juice",
+        "1/2 teaspoon vanilla extract",
+        "2 tablespoons white sugar",
+        "1 tablespoon cornstarch",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "1 (9 inch) prepared pie crust",
+        "1 egg white, beaten",
+        "1 tablespoon turbinado sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Cranberry Tart",
+    "url": "http://allrecipes.com/recipe/255072/apple-cranberry-tart/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cream-cheese-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-cream-cheese-coffee-cake.json
new file mode 100644
index 000000000..5f712ef92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cream-cheese-coffee-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.",
+        "Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in apples and vanilla extract.",
+        "Combine flour, baking soda, and baking powder in another bowl; stir into apple mixture. Add sour cream, stirring until batter is just combined. Pour half the batter in prepared tube pan. Spread cream cheese mixture over batter in tube pan; cover with remaining batter.",
+        "Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.",
+        "Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package reduced-fat cream cheese",
+        "1/4 cup confectioners' sugar",
+        "1 cup white sugar",
+        "1/2 cup butter, softened",
+        "3 eggs",
+        "3 cups chopped apples",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1 cup sour cream",
+        "3/4 cup chopped walnuts",
+        "2 1/2 tablespoons white sugar",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cream Cheese Coffee Cake",
+    "url": "http://allrecipes.com/recipe/230851/apple-cream-cheese-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cream-cheese-torte-101024.json b/serverless-fleets/data/input/inferencing/recipes/apple-cream-cheese-torte-101024.json
new file mode 100644
index 000000000..8ce2362cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cream-cheese-torte-101024.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350\u00b0F.",
+        "Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.",
+        "Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.",
+        "Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)",
+        "Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold."
+    ],
+    "ingredients": [
+        "1 1/2 cups unbleached all purpose flour",
+        "1/2 cup chilled unsalted butter, cut into pieces",
+        "1/2 cup sugar",
+        "1 teaspoon vanilla extract",
+        "Pinch of salt",
+        "1 8-ounce package cream cheese, room temperature",
+        "1/4 cup sugar",
+        "1 large egg",
+        "1 teaspoon vanilla extract",
+        "1/3 cup sugar",
+        "1/2 teaspoon ground cinnamon",
+        "4 large Granny Smith apples, peeled, cored, thinly sliced (about 3 cups)",
+        "1/4 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Dessert",
+        "Bake",
+        "Freeze/Chill",
+        "Cream Cheese",
+        "Apple",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Cream Cheese Torte",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-cream-cheese-torte-101024"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-cream-pie.json
new file mode 100644
index 000000000..95c0480f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-cream-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place apples in pie shell.  Mix together sugar, flour, nutmeg, and cinnamon.  Sprinkle this mixture over apples in shell.",
+        "Melt the butter or margarine and stir into cream.  Pour liquids over apples.",
+        "Bake at 375 degrees F (190 degrees C) for 35 minutes."
+    ],
+    "ingredients": [
+        "4 cups thinly sliced apples",
+        "1 cup white sugar",
+        "2 tablespoons all-purpose flour",
+        "1 teaspoon ground nutmeg",
+        "2 teaspoons ground cinnamon",
+        "4 tablespoons butter",
+        "2 cups half-and-half",
+        "1 recipe pastry for a 9 inch single crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Cream Pie",
+    "url": "http://allrecipes.com/recipe/12093/apple-cream-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp---perfect-and-easy.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp---perfect-and-easy.json
new file mode 100644
index 000000000..c5d9b2f9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp---perfect-and-easy.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.",
+        "Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.",
+        "Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving."
+    ],
+    "ingredients": [
+        "2 1/2 cups apples - peeled, cored, and sliced",
+        "1 cup sifted all-purpose flour",
+        "1 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1/2 cup butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp - Perfect and Easy",
+    "url": "http://allrecipes.com/recipe/229274/apple-crisp---perfect-and-easy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-cheesecake.json
new file mode 100644
index 000000000..7a7ec2f26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-cheesecake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Stir lemon juice and water together in a bowl; add apples to stop browning process. Whisk 1/3 cup sugar and cinnamon together in a separate bowl.",
+        "Beat cream cheese and 1/4 cup sugar together in a bowl using an electric mixer until smooth; add egg and vanilla extract and mix until evenly combined.",
+        "Drain apples and transfer to the graham cracker crust. Sprinkle cinnamon-sugar mixture and oats over apples. Pour cream cheese mixture over apple mixture.",
+        "Bake in the preheated oven until top is just beginning to brown, about 40 minutes. Cool on a wire rack, 1 to 2 hours. Refrigerate until completely set, 3 to 4 hours."
+    ],
+    "ingredients": [
+        "1 teaspoon lemon juice, or as needed",
+        "1 cup water, or as desired",
+        "1 Granny Smith apples - peeled, cored, and sliced, or more to taste",
+        "1/3 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/4 cup white sugar",
+        "1 egg",
+        "1/2 teaspoon vanilla extract",
+        "1 (10 inch) graham cracker crust",
+        "1/3 cup quick-cooking oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp Cheesecake",
+    "url": "http://allrecipes.com/recipe/235776/apple-crisp-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-cookies.json
new file mode 100644
index 000000000..f91f40377
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-cookies.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt.",
+        "In a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. Mix in the oats and chopped apple.",
+        "With 2 teaspoons, form the dough into balls and place onto ungreased baking sheets about 2 inches apart.",
+        "Bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks."
+    ],
+    "ingredients": [
+        "2 cups whole wheat flour, plus",
+        "2 tablespoons whole wheat flour",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "1/2 cup butter, softened",
+        "1/2 cup demerara sugar",
+        "1/2 cup brown sugar",
+        "7 tablespoons apple butter",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "3 tablespoons apple juice",
+        "2 cups quick cooking oats",
+        "1 apple, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp Cookies",
+    "url": "http://allrecipes.com/recipe/216023/apple-crisp-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-cups.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-cups.json
new file mode 100644
index 000000000..145814537
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-cups.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.",
+        "Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.",
+        "Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.",
+        "Bake in the preheated oven until golden brown, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "3 large McIntosh apples - peeled, cored, and chopped",
+        "1/4 cup water",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon ground cinnamon, or to taste",
+        "2 cups all-purpose flour",
+        "2 cups rolled oats",
+        "1 1/2 cups brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg (optional)",
+        "1 1/2 cups butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp Cups",
+    "url": "http://allrecipes.com/recipe/216021/apple-crisp-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-i.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-i.json
new file mode 100644
index 000000000..ae2c03e81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place apples in a 9x13 inch baking dish.  In a bowl, cream together butter and sugar.  Stir in flour, instant oatmeal and salt.  Fold in walnuts.  Sprinkle oatmeal mixture evenly over apples.  Drizzle with maple syrup.",
+        "Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden."
+    ],
+    "ingredients": [
+        "3 1/2 pounds apples - peeled, cored and sliced",
+        "1/2 cup butter",
+        "1 cup brown sugar",
+        "1 cup all-purpose flour",
+        "3 packets instant maple and brown sugar oatmeal",
+        "1 pinch salt",
+        "1/2 cup chopped walnuts",
+        "1/4 cup maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp I",
+    "url": "http://allrecipes.com/recipe/22145/apple-crisp-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-ii.json
new file mode 100644
index 000000000..9fd17f419
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter.  Stir until crumbly.  Press half the oat mixture into a 9x13 inch baking dish.  Cover with sliced apples.",
+        "In a medium saucepan, combine white sugar, cornstarch, water and vanilla.  Cook, stirring, until thick and clear, 10 minutes.  Pour over apples.  Cover apples with remaining crumble mixture.",
+        "Bake in preheated oven 45 minutes, until bubbly and golden."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3/4 cup rolled oats",
+        "1 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup butter, melted",
+        "4 cups peeled, cored and sliced apples",
+        "1/2 cup white sugar",
+        "1 tablespoon cornstarch",
+        "1/2 cup water",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp II",
+    "url": "http://allrecipes.com/recipe/22338/apple-crisp-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-iii.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-iii.json
new file mode 100644
index 000000000..daa046654
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-iii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease an 8x8 inch baking dish.",
+        "Place apples in prepared dish.  Sprinkle with cinnamon.  Pour water over all.  In a bowl, cream together sugar and butter.  Blend in flour.  Sprinkle mixture evenly over apples.",
+        "Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden."
+    ],
+    "ingredients": [
+        "4 cups sliced apples",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup water",
+        "1 cup white sugar",
+        "1/2 cup butter",
+        "3/4 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp III",
+    "url": "http://allrecipes.com/recipe/23081/apple-crisp-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-iv.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-iv.json
new file mode 100644
index 000000000..9ea83eac4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-iv.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.",
+        "Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.",
+        "Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.",
+        "Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 cups rolled oats",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 1/2 cups packed brown sugar",
+        "1 1/2 cups butter",
+        "2 quarts peeled, cored and sliced apples"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp IV",
+    "url": "http://allrecipes.com/recipe/12685/apple-crisp-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-muffins.json
new file mode 100644
index 000000000..18781788f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-muffins.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.",
+        "Stir oats, whole wheat flour, kamut flour, brown sugar, baking powder, cinnamon, nutmeg, and cardamom together in a bowl. Add apples and toss to coat.",
+        "Beat buttermilk, canola oil, eggs, and honey together in a separate bowl.",
+        "Make a well in the center of oat mixture; pour buttermilk mixture into the well. Mix until batter is just moistened. Set aside to soften oats, about 5 minutes. Generously fill muffin cups with batter.",
+        "Bake in the preheated oven until muffins are golden brown and spring back when lightly touched, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 cups quick-cooking oats",
+        "1 cup whole wheat flour",
+        "1 cup kamut flour",
+        "1/3 cup packed brown sugar",
+        "2 tablespoons baking powder",
+        "1 teaspoon ground cinnamon",
+        "3/4 teaspoon ground nutmeg",
+        "3/4 teaspoon ground cardamom (optional)",
+        "4 apples, peeled and diced",
+        "2 cups buttermilk",
+        "1/2 cup canola oil",
+        "2 large eggs",
+        "1/3 cup honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp Muffins",
+    "url": "http://allrecipes.com/recipe/236725/apple-crisp-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-pie.json
new file mode 100644
index 000000000..6dcf27918
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-pie.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.",
+        "To make the crust, beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese. Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low speed until the mixture looks like coarse cornmeal, about 20 seconds. Increase the speed to medium-high, and beat until the dough begins to clump together, about 30 more seconds.",
+        "Lay out a 24-inch piece of waxed paper on a work surface, and scoop the dough out onto the left half of the paper. Form it into a ball, and flatten it into a 6-inch disk; fold the right side of the paper over the dough disk, covering  the dough. With the rolling pin on top of the paper, gently roll the dough out into a round crust about 1/8-inch thick; peel off the top half of the waxed paper, turn the dough out onto the prepared pie dish, and fit the dough into the dish. Peel of the remaining portion of waxed paper.",
+        "To make the filling, mix together the apples and lemon juice in a bowl. In a small bowl, mix 1/4 cup of brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, and ginger together until thoroughly combined, then mix the flour mixture with the apples. Pour the apple filling into the crust.",
+        "To make the topping, combine 1/4 cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture looks like coarse crumbs. Spoon the topping evenly over the apple filling.",
+        "Bake in the preheated oven until the apple filling is bubbling and the topping is golden brown, about 40 minutes. If the crust begins to look  brown after about 20 minutes of baking, cover the crust edge with a strip of aluminum foil."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "2 ounces cream cheese, softened",
+        "1 1/4 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "1/4 teaspoon salt",
+        "6 cups Granny Smith apples - peeled, cored and thinly sliced",
+        "1 tablespoon lemon juice",
+        "1/4 cup brown sugar",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/8 teaspoon ground ginger",
+        "1/4 cup brown sugar",
+        "2 tablespoons all-purpose flour",
+        "10 tablespoons quick cooking oats",
+        "6 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp Pie",
+    "url": "http://allrecipes.com/recipe/216022/apple-crisp-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-recipe.json
new file mode 100644
index 000000000..19f13281d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-recipe.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Lightly butter 6 (6-ounce) ramekins.",
+        "Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and divide evenly among the ramekins. Scatter the crisp topping evenly over the fruit in each ramekin.",
+        "Transfer the ramekins to a baking sheet and cook until the fruit bubbles around the sides and the top is golden, about 30 minutes.",
+        "Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped cream, if using.",
+        "In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important."
+    ],
+    "ingredients": [
+        "2/3 cup rolled oats",
+        "1/3 cup all-purpose flour",
+        "1/3 cup dark brown sugar",
+        "1/3 cup pecans, toasted, chopped",
+        "Pinch fine salt",
+        "6 tablespoons cold unsalted butter, cut into bits",
+        "4 medium baking apples, such as Braeburn, Rome, or Golden Delicious,",
+        "Unsweetened whipped cream, optional"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Easy Baking",
+        "Apple Crisp",
+        "Apple",
+        "Fruit",
+        "Apple Dessert",
+        "Fruit Dessert Recipes",
+        "Baking",
+        "Healthy",
+        "American",
+        "Grain Recipes",
+        "Nut Recipes",
+        "Beans and Legumes",
+        "Pea Recipes",
+        "Oats",
+        "Dairy Recipes",
+        "Fall"
+    ],
+    "title": "Apple Crisp",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/apple-crisp-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-v.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-v.json
new file mode 100644
index 000000000..7c1ca50cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-v.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.",
+        "In a medium bowl, mix together applesauce, 1/2 cup brown sugar, 2 teaspoons cinnamon, and salt. Place sliced apples in a large bowl. Add applesauce mixture and stir well. Spoon mixture into baking dish.",
+        "In a small bowl, mix together 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and flour. Stir in melted butter or margarine. Sprinkle mixture evenly over apple filling.",
+        "Bake in preheated oven for 1 hour."
+    ],
+    "ingredients": [
+        "1 (16 ounce) jar applesauce",
+        "1/2 cup packed brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1 pinch salt",
+        "18 apples, peeled, cored and sliced",
+        "1/2 cup packed brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup all-purpose flour",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp V",
+    "url": "http://allrecipes.com/recipe/15586/apple-crisp-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-apple-skins-51173610.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-apple-skins-51173610.json
new file mode 100644
index 000000000..3a8b851c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-apple-skins-51173610.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat the oven to 350\u00b0F. Peel and core the apples, but do not discard the peels. Slice the peeled apples into 1/4 inch slices and place into a large mixing bowl.",
+        "Combine 1 cup of the sliced apples, the apple skins, the honey, 1 tablespoon flour, cinnamon, and nutmeg in the bowl of a food processor. Process on high speed until the skins are finely chopped, about 3 minutes. (This will seem like a long time.) Stop and scrape the sides of the bowl as needed. Stir the chopped mixture into the bowl of sliced apples, then spoon into a greased 8\u2011inch square baking pan. Set aside.",
+        "To make the topping, combine all the topping ingredients in a medium mixing bowl. Stir until blended, then spoon over the apples. Place the pan on the middle rack of the oven and bake 50-60 minutes, or until the top is golden brown and the apple slices are tender. Cool 10-15 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 1/2 pounds apples, preferably Granny Smith or another nutritious variety",
+        "1/2 cup honey",
+        "1 tablespoon unbleached all-purpose flour, whole-wheat flour, or rice flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "3/4 cup unbleached all-purpose flour, whole-wheat flour, or rice flour",
+        "3/4 cup rolled oats (not instant)",
+        "1/2 cup chopped walnuts",
+        "1/2 cup dark brown sugar, firmly packed, or 1/2 cup honey",
+        "1/2 cup (1 stick) unsalted or salted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Oat",
+        "Fall",
+        "Healthy",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Crisp With Apple Skins",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-crisp-with-apple-skins-51173610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-cranberry-compote.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-cranberry-compote.json
new file mode 100644
index 000000000..ee945315b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-cranberry-compote.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Spread apples into a 9x9-inch baking dish. Mix brown sugar, flour, rolled oats, butter, cinnamon, and allspice together in a bowl until crumbly; sprinkle topping over apples.",
+        "Bake in the preheated oven until the crumble topping is browned and the apples are soft, 30 to 40 minutes.",
+        "Combine cranberries, white sugar, and water in a saucepan, stirring to dissolve sugar. Bring to a boil, reduce heat to low, and simmer, stirring often, until cranberries pop, about 5 minutes. Remove from heat; compote will thicken as it cools. Serve apple crisp topped with warm cranberry compote."
+    ],
+    "ingredients": [
+        "5 cups peeled and sliced Granny Smith apples",
+        "2/3 cup packed brown sugar",
+        "1/2 cup all-purpose flour",
+        "1/2 cup rolled oats",
+        "1/3 cup butter, softened",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground allspice",
+        "1 (12 ounce) package cranberries",
+        "1 cup white sugar",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp with Cranberry Compote",
+    "url": "http://allrecipes.com/recipe/230062/apple-crisp-with-cranberry-compote/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-cranberry-sauce.json
new file mode 100644
index 000000000..496d4efe6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-cranberry-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.",
+        "Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned."
+    ],
+    "ingredients": [
+        "4 Granny Smith apples - peeled, cored and sliced",
+        "1 1/2 cups whole berry cranberry sauce",
+        "1 cup whole wheat pastry flour",
+        "1 cup rolled oats",
+        "2/3 cup packed brown sugar",
+        "2/3 teaspoon ground cinnamon",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp with Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/95577/apple-crisp-with-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-oat-topping.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-oat-topping.json
new file mode 100644
index 000000000..4afa3cfc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-oat-topping.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.",
+        "Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.",
+        "Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes."
+    ],
+    "ingredients": [
+        "6 apples - peeled, cored, and sliced",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1 cup brown sugar",
+        "3/4 cup old-fashioned oats",
+        "3/4 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup cold butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp with Oat Topping",
+    "url": "http://allrecipes.com/recipe/229088/apple-crisp-with-oat-topping/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-prune-tequila-ice-cream-107228.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-prune-tequila-ice-cream-107228.json
new file mode 100644
index 000000000..97d866217
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-prune-tequila-ice-cream-107228.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.",
+        "Preheat oven to 375\u00b0F.",
+        "Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.",
+        "Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream."
+    ],
+    "ingredients": [
+        "2 1/3 cups all-purpose flour",
+        "3/4 cup packed dark brown sugar",
+        "1/4 cup granulated sugar",
+        "3/8 teaspoon cinnamon",
+        "3/8 teaspoon salt",
+        "2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened",
+        "1 1/3 cups pecans, toasted and chopped",
+        "1/2 cup granulated sugar",
+        "1/2 teaspoon cinnamon",
+        "5 pounds Macoun, Fuji, or Jonagold apples",
+        "2 tablespoons fresh lemon juice",
+        "Finely grated zest of 1 navel orange",
+        "Accompaniment: prune tequila ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Pecan",
+        "Fall",
+        "Cinnamon",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Crisp with Prune Tequila Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-crisp-with-prune-tequila-ice-cream-107228"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-truvia-natural-sw.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-truvia-natural-sw.json
new file mode 100644
index 000000000..e3c428c86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp-with-truvia-natural-sw.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Assemble all ingredients; Preheat oven to 375 degrees F.",
+        "Place apples in a large bowl; sprinkle with water, Truvia(R) natural sweetener, flour, cinnamon and nutmeg; toss to coat the fruit.",
+        "Spray 9-inch baking dish with non-stick spray; place apple mixture in dish.",
+        "In a separate small bowl, combine oats, Truvia(R) natural sweetener, second flour and cinnamon, melted butter, brown sugar and salt; stir to form crumbly mixture.",
+        "Sprinkle crumb mixture on top of apples.",
+        "Bake 35-40 minutes until apples are tender."
+    ],
+    "ingredients": [
+        "Filling:",
+        "4 apples, sliced",
+        "1/2 cup water",
+        "1 tablespoon Truvia\u00ae natural sweetener spoonable, plus",
+        "2 1/4 teaspoons Truvia\u00ae natural sweetener spoonable**",
+        "2 tablespoons all-purpose flour",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "Non-stick cooking spray",
+        "Crisp:",
+        "1 cup rolled oats",
+        "1 tablespoon Truvia\u00ae natural sweetener spoonable, plus",
+        "2 1/4 teaspoons Truvia\u00ae natural sweetener spoonable**",
+        "1/4 cup all-purpose flour",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/4 cup butter, melted",
+        "1 1/2 tablespoons brown sugar",
+        "1/8 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp with Truvia\u00ae Natural Sweetener",
+    "url": "http://allrecipes.com/recipe/229477/apple-crisp-with-truvia-natural-sw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisp.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisp.json
new file mode 100644
index 000000000..b6dc5d8d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisp.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place apples in a pie pan and dust with cinnamon and nutmeg.  Cover with foil and bake for 20 minutes.",
+        "In a food processor chop nuts with a few short pulses.  Pour in sugar and flour and process to combine.  Add butter and salt and process until mixture resembles coarse meal.  Sprinkle topping over apples.",
+        "Bake in preheated oven for 30 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "4 apples - peeled, cored and chopped",
+        "1 dash ground cinnamon",
+        "1 dash ground nutmeg",
+        "1/2 cup walnuts",
+        "1/2 cup pecans",
+        "1/2 cup brown sugar",
+        "1/2 cup all-purpose flour",
+        "4 tablespoons butter, diced",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crisp",
+    "url": "http://allrecipes.com/recipe/21525/apple-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crisps-with-dried-cherries-and-ginger-100362.json b/serverless-fleets/data/input/inferencing/recipes/apple-crisps-with-dried-cherries-and-ginger-100362.json
new file mode 100644
index 000000000..d66f17006
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crisps-with-dried-cherries-and-ginger-100362.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and rub in until coarse crumbs form. Mix in almonds and ginger. (Topping can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Preheat oven to 375\u00b0F. Butter twelve 1 1/4-cup souffl\u00e9 dishes. Combine apples, cherries, sugar, lemon juice, flour and ground cinnamon in large bowl. Mix to blend well. Divide filling among prepared dishes.",
+        "Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes. Serve warm with ice cream."
+    ],
+    "ingredients": [
+        "1 1/4 cups old-fashioned or quick oats",
+        "1 cup plus 2 tablespoons (packed) dark brown sugar",
+        "3/4 cup all purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
+        "3/4 cup almonds, lightly toasted, chopped",
+        "1/2 cup chopped crystallized ginger",
+        "4 pounds Granny Smith or Pippin apples, peeled, cored, sliced",
+        "1 1/2 cups dried tart cherries",
+        "1/2 cup sugar",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon all purpose flour",
+        "3/4 teaspoon ground cinnamon",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Cherry",
+        "Almond",
+        "Oat",
+        "Spice",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Crisps with Dried Cherries and Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-crisps-with-dried-cherries-and-ginger-100362"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crostata-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-crostata-recipe.json
new file mode 100644
index 000000000..b1119e8aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crostata-recipe.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.",
+        "Preheat the oven to 450 degrees F.",
+        "Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.",
+        "For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.",
+        "Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.",
+        "Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2 tablespoons granulated or superfine sugar",
+        "1/4 teaspoon kosher salt",
+        "1/4 pound (1 stick) very cold unsalted butter, diced",
+        "2 tablespoons ice water",
+        "1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)",
+        "1/4 teaspoon grated orange zest",
+        "1/4 cup flour",
+        "1/4 cup granulated or superfine sugar",
+        "1/4 teaspoon kosher salt",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon ground allspice",
+        "4 tablespoons (1/2 stick) cold unsalted butter, diced"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Apple Dessert",
+        "Fruit Dessert Recipes",
+        "Apple",
+        "Dessert",
+        "Fruit",
+        "Baking",
+        "Food Processor",
+        "Pastry Recipes",
+        "Beans and Legumes",
+        "Pea Recipes",
+        "Fall"
+    ],
+    "title": "Apple Crostata",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/apple-crostata-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crostata-with-cheddar-cheese-106136.json b/serverless-fleets/data/input/inferencing/recipes/apple-crostata-with-cheddar-cheese-106136.json
new file mode 100644
index 000000000..14bc9ecbe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crostata-with-cheddar-cheese-106136.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Mix flour, sugar, and salt in processor. Cut in butter, using on/off turns, until mixture resembles coarse meal. Whisk yolk, 1 tablespoon ice water, and vanilla extract in small bowl to blend. Add egg mixture to processor; blend until dough clumps together, adding more ice water by teaspoonfuls if dough is dry. Form dough into ball; flatten into disk. Wrap in plastic wrap; chill at least 1 hour.",
+        "Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch; fold dough overhang in and press onto sides of pan. Pierce crust all over with fork. Refrigerate crust for 1 hour.",
+        "Position rack in bottom third of oven and preheat to 400\u00b0F. Mix first 3 ingredients in bowl. Arrange apple slices in concentric circles in crust, overlapping and fitting tightly together. Sprinkle with sugar mixture. Dot with butter. Bake until apples are tender and beginning to brown and crust is golden, about 55 minutes. Cool tart in pan on rack at least 45 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)",
+        "Serve tart slightly warm or at room temperature with cheese."
+    ],
+    "ingredients": [
+        "1 cup all purpose flour",
+        "1 teaspoon sugar",
+        "1/4 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces",
+        "1 large egg yolk",
+        "1 tablespoon (or more) ice water",
+        "1/2 teaspoon vanilla extract",
+        "1/4 cup sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground ginger",
+        "1 1/2 pounds Fuji apples (about 3 large), peeled, quartered, cored, cut into 1/4 inch-thick slices",
+        "1 tablespoon unsalted butter, cut into small pieces",
+        "8 ounces sharp cheddar cheese, cut into 8 wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Cheese",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Thanksgiving",
+        "Cheddar",
+        "Apple",
+        "Fall",
+        "Winter",
+        "Party",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Crostata with Cheddar Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-crostata-with-cheddar-cheese-106136"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crostata-with-cinnamon-almond-topping-232713.json b/serverless-fleets/data/input/inferencing/recipes/apple-crostata-with-cinnamon-almond-topping-232713.json
new file mode 100644
index 000000000..b99d89560
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crostata-with-cinnamon-almond-topping-232713.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Mix flour, sugar, and salt in medium bowl. Add butter. Cut in with back of fork until butter is reduced to oatmeal-size flakes. Add 3 tablespoons ice water. Toss until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.",
+        "Mix flour, brown sugar, cornmeal, cinnamon, and salt in bowl. Add butter. Blend with back of fork until moist clumps form. Mix in almonds.",
+        "Set rack at lowest position in oven and preheat to 400\u00b0F. Place 6 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean; stir to blend well. Mix in apples. Add 2 tablespoons melted butter and toss to coat.",
+        "Roll out dough on floured sheet of parchment paper to 13 1/2-inch round. Arrange apple filling in center, mounding slightly and leaving 2-inch plain border. Gently fold dough border over edge of filling, pleating loosely and pinching any cracks to seal. Brush dough border with remaining 1 tablespoon melted butter and sprinkle with remaining 1 tablespoon sugar. Sprinkle topping over exposed apple filling.",
+        "Slide rimless baking sheet under parchment and crostata and place in oven. Bake until crust is crisp and apples are tender, turning baking sheet after 20 minutes, about 40 minutes total.",
+        "Run knife under crostata to loosen from paper. Cool crostata completely on paper on baking sheet."
+    ],
+    "ingredients": [
+        "1 cup all purpose flour",
+        "1/2 teaspoon sugar",
+        "1/8 teaspoon salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, diced",
+        "3 tablespoons (or more) ice water",
+        "2/3 cup all purpose flour",
+        "6 tablespoons (packed) golden brown sugar",
+        "2 tablespoons yellow cornmeal",
+        "1 1/4 teaspoons ground cinnamon",
+        "1/8 teaspoon salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, diced",
+        "2/3 cup blanched slivered almonds",
+        "7 tablespoons sugar, divided",
+        "1 vanilla bean, split lengthwise",
+        "4 large Pippin or Sierra Beauty apples (2 to 2 1/4 pounds total), peeled, halved, sliced 1/4-inch thick",
+        "3 tablespoons unsalted butter, melted, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Almond",
+        "Vanilla",
+        "Cinnamon",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Crostata with Cinnamon-Almond Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-crostata-with-cinnamon-almond-topping-232713"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crostata-with-spiced-caramel-sauce-51138040.json b/serverless-fleets/data/input/inferencing/recipes/apple-crostata-with-spiced-caramel-sauce-51138040.json
new file mode 100644
index 000000000..0abf0f154
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crostata-with-spiced-caramel-sauce-51138040.json
@@ -0,0 +1,67 @@
+{
+    "directions": [
+        "Blend together flour, sugar, salt, zest, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal. Whisk together egg and vanilla in a small bowl and drizzle over flour mixture, then gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.",
+        "Gather all dough together, then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until more firm, but not hard, about 30 minutes.",
+        "Melt butter in a heavy, wide 6- to 8-quart pot over medium-high heat. Stir in brown sugar, lemon juice, cinnamon, salt, and apples, and cook, uncovered, stirring and turning apples over occasionally, until apples soften and juices thicken and begin to caramelize, 10 to 15 minutes (lower heat if apple mixture browns too quickly). Transfer to a shallow bowl and chill until cooled.",
+        "Heat oven to 350\u00b0F with rack in middle. Invert bottom of springform pan (to make it easier to slide crostata off bottom), then lock pan. Generously butter springform pan and chill or freeze briefly to firm up butter.",
+        "Press one disk of dough evenly onto bottom and 1 inch up side of pan (use the smooth bottom of a metal measuring cup to help make it even). Chill tart shell.",
+        "Roll out remaining disk of dough between 2 sheets of wax paper into a 10-inch round (dough will be very tender). Peel off top sheet of paper, then cut dough into 10 (3/4-inch-wide) strips and slide (still on paper) onto a baking sheet. Chill until firm, about 15 minutes in refrigerator or 5 minutes in freezer.",
+        "Spoon apple filling in shell, distributing slices evenly. Arrange 5 strips of dough parallel to each other, 1 inch apart, on filling, trimming edges flush with edge of pan (dough will tear easily; patch any breaks with fingers). Arrange remaining 5 strips diagonally across first strips, 1 inch apart, to form a lattice, and trim edges.",
+        "Gather remaining dough and roll into several long, 1/4-inch-thick ropes. Press enough ropes around edge of crostata in a single layer, smoothing seams with fingers, to form an even edge (you will have a little dough left over).",
+        "Bake crostata until pastry is pale golden, 50 minutes to 1 hour.",
+        "Near end of baking, heat apricot preserves with 1 teaspoon water in a small saucepan over medium-low heat, stirring, until melted, then strain through a sieve into a small bowl.",
+        "When crostata is done, brush top with warm apricot glaze. Let cool completely in pan on a wire rack, then remove side of pan.",
+        "Heat cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat and keep hot, covered.",
+        "Stir sugars together with 1/2 teaspoon lemon juice in a heavy 2 1/2- to 3-quart saucepan, then cook undisturbed over medium heat until mixture is partially melted (reduce heat if mixture turns dark around edge). Continue to cook, stirring occasionally with a fork, until completely melted and mixture is a deep golden caramel.",
+        "Carefully pour in hot cream (mixture will bubble up and caramel may harden slightly) and quickly whisk in pumpkin pie spice and salt. Reduce heat and simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cup, about 5 minutes. Remove from heat and whisk in butter until melted. Transfer to a glass measure to let cool slightly.",
+        "To serve, either slide crostata from pan bottom onto a flat serving plate or serve on pan bottom."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/3 cup granulated sugar",
+        "1/4 teaspoon salt",
+        "1 teaspoon grated fresh lemon zest",
+        "1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces",
+        "1 large egg",
+        "1 teaspoon pure vanilla extract",
+        "1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces",
+        "1/3 cup packed light brown sugar",
+        "2 tablespoons fresh lemon juice",
+        "1/4 teaspoon cinnamon",
+        "1/8 teaspoon salt",
+        "2 1/2 pounds apples (a combination of tart apples, such as Granny Smith, and sweeter apples, such as Honeycrisp and Gala), peeled and cut into 1/4-inch-thick slices",
+        "1/3 cup apricot preserves or jam",
+        "1 teaspoon water",
+        "1 cup heavy cream",
+        "1/4 cup granulated sugar",
+        "1/4 cup packed light brown sugar",
+        "1/2 teaspoon fresh lemon juice",
+        "1/4 teaspoon pumpkin pie spice",
+        "1/8 teaspoon salt",
+        "2 tablespoons unsalted butter, cut into small pieces",
+        "Accompaniment: Vanilla ice cream or whipped cream",
+        "Special equipment: 9-inch springform pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Spice",
+        "Fall",
+        "Cinnamon",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Crostata with Spiced Caramel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-crostata-with-spiced-caramel-sauce-51138040"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crostata.json b/serverless-fleets/data/input/inferencing/recipes/apple-crostata.json
new file mode 100644
index 000000000..58517b1f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crostata.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine 1 1/2 cup flour, 2 tablespoons sugar, and salt in a large bowl. Cut in butter using 2 knives or a pastry cutter until mixture resembles coarse crumbs.",
+        "Mix water and vanilla extract together in a small bowl. Stir into flour mixture, 1 tablespoon at a time, until dough comes together. Gently roll into a ball and flatten slightly. Wrap with plastic wrap and chill until firm, about 30 minutes.",
+        "Toss apples with 1/2 cup sugar and 3 tablespoons flour in a large bowl.",
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.",
+        "Roll dough out to a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange apple slices in the center of the circle, leaving a 2-inch border all around. Fold up border over apples, pinching together slightly.",
+        "Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over apples.",
+        "Bake crostata in the preheated oven until crust is golden brown, 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 1/2 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "1 pinch salt",
+        "1/2 cup cold butter, cubed",
+        "3 tablespoons water",
+        "1/4 teaspoon vanilla extract",
+        "Filling:",
+        "1/2 cup white sugar",
+        "3 tablespoons all-purpose flour",
+        "5 small apples - peeled, cored, and sliced",
+        "Topping:",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crostata",
+    "url": "http://allrecipes.com/recipe/246844/apple-crostata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crumb-pie-for-a-crowd.json b/serverless-fleets/data/input/inferencing/recipes/apple-crumb-pie-for-a-crowd.json
new file mode 100644
index 000000000..d6023973a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crumb-pie-for-a-crowd.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Combine 2 1/2 cups flour and salt in a large bowl. Cut 1/2 cup butter and shortening into flour until the mixture resembles crumbs.",
+        "Mix egg, water, and white vinegar together in a separate bowl; pour in the crumb mixture and blend with a fork to form a dough ball. Wrap dough in plastic wrap and refrigerate until ready to use.",
+        "Melt 1/2 cup butter in a saucepan over medium heat. Blend 1/4 cup flour into the melted butter. Stir water and brown sugar into the butter mixture until smooth; remove from heat.",
+        "Roll chilled dough into a large rectangle on a flat surface dusted with flour; press into the bottom of an aluminum foil roasting pan and up the sides about an inch or more.",
+        "Dump the sliced apples onto the crust and gently spread into an even layer. Drizzle the butter mixture over the apples.",
+        "Pour apple crisp mix into a bowl. Cut 1/2 cup butter into the mix; scatter over the apples.",
+        "Bake in preheated oven until golden brown, about 1 hour."
+    ],
+    "ingredients": [
+        "Crust:",
+        "2 1/2 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 cup butter",
+        "1/2 cup shortening",
+        "1 egg",
+        "1/4 cup cold water",
+        "1 tablespoon white vinegar",
+        "Filling:",
+        "1/2 cup butter",
+        "1/4 cup all-purpose flour",
+        "1/2 cup water",
+        "1/2 cup brown sugar",
+        "16 apples - peeled, cored, and thinly sliced",
+        "1/2 cup butter",
+        "2 (8.5 ounce) boxes apple crisp mix (such as Concord Foods)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crumb Pie for a Crowd",
+    "url": "http://allrecipes.com/recipe/231065/apple-crumb-pie-for-a-crowd/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crumb-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-crumb-pie.json
new file mode 100644
index 000000000..980359bcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crumb-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.",
+        "In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.",
+        "Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie shell",
+        "6 cups thinly sliced apples",
+        "1 tablespoon lemon juice (optional)",
+        "3/4 cup white sugar",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/8 teaspoon ground nutmeg",
+        "1/2 cup raisins (optional)",
+        "1/2 cup chopped walnuts (optional)",
+        "1/2 cup all-purpose flour",
+        "1/2 cup packed brown sugar",
+        "3 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crumb Pie",
+    "url": "http://allrecipes.com/recipe/15587/apple-crumb-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crumb-tarts-103078.json b/serverless-fleets/data/input/inferencing/recipes/apple-crumb-tarts-103078.json
new file mode 100644
index 000000000..89471eddf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crumb-tarts-103078.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F and grease 2 (9-inch) tart pans with removable bottoms.",
+        "Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides. Bake in middle of oven until pale golden, about 20 minutes. Leave oven on.",
+        "Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.",
+        "Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.",
+        "Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 1 hour."
+    ],
+    "ingredients": [
+        "1 3/4 sticks unsalted butter, cut into 1-tablespoon pieces",
+        "2 1/2 cups all-purpose flour",
+        "2/3 cup packed light brown sugar",
+        "1/2 teaspoon salt",
+        "4 pounds Gala or Golden Delicious apples",
+        "3 tablespoons all-purpose flour",
+        "3 tablespoons fresh lemon juice",
+        "1 1/4 cups granulated sugar",
+        "1 1/2 cups homemade fine dry bread crumbs",
+        "1 stick unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Oscars",
+        "Apple",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Apple Crumb Tarts",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-crumb-tarts-103078"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crumble-and-vanilla-ice-cream-108716.json b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-and-vanilla-ice-cream-108716.json
new file mode 100644
index 000000000..0670ef4f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-and-vanilla-ice-cream-108716.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Mix oats, 1 cup sugar, and flour in bowl. Add butter; rub in with fingertips until topping comes together in moist clumps. (Can be made 1 day ahead. Cover; chill.)",
+        "Preheat oven to 375\u00b0F. Spray 13x9x2-inch glass baking dish with nonstick spray. Mix apples, lemon juice, cinnamon, and 1/2 cup brown sugar in bowl. Transfer to dish. Sprinkle topping over.",
+        "Bake crumble until apples are tender and topping is brown and crisp, about 55 minutes. Cool slightly. Spoon warm crumble into bowls. Serve with ice cream."
+    ],
+    "ingredients": [
+        "2 1/2 cups old-fashioned oats",
+        "1 1/2 cups (packed) golden brown sugar",
+        "1 cup all purpose flour",
+        "1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes",
+        "Nonstick vegetable oil spray",
+        "4 pounds large Granny Smith apples, peeled, halved, cored, each half cut into 6 slices",
+        "3 tablespoons fresh lemon juice",
+        "1 tablespoon ground cinnamon",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Apple",
+        "Oat",
+        "Fall",
+        "Healthy",
+        "Cinnamon",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Crumble and Vanilla Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-crumble-and-vanilla-ice-cream-108716"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crumble-baked-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-baked-oatmeal.json
new file mode 100644
index 000000000..c21c8d63f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-baked-oatmeal.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch glass baking dish with butter.",
+        "Spread apples evenly on the bottom of the baking dish.",
+        "Mix oats, walnuts, and cinnamon together in a bowl. Spread over apples in the baking dish.",
+        "Combine milk, honey, coconut oil, vanilla extract, and olive oil in another bowl. Pour evenly over oat mixture; do not stir.",
+        "Bake in the preheated oven until top is golden, 30 to 45 minutes. Cool in the baking dish before serving, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon butter",
+        "2 ripe apples, cut into bite-size pieces",
+        "1 2/3 cups rolled oats",
+        "1/3 cup walnuts, crumbled into small pieces",
+        "1 teaspoon ground cinnamon",
+        "1 3/4 cups milk",
+        "1/2 cup honey",
+        "3 tablespoons coconut oil, melted",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crumble Baked Oatmeal",
+    "url": "http://allrecipes.com/recipe/246961/apple-crumble-baked-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crumble-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-pie.json
new file mode 100644
index 000000000..7cb226fa2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C.)",
+        "Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.",
+        "Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.",
+        "Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes."
+    ],
+    "ingredients": [
+        "1 (9 inch) deep dish pie crust",
+        "5 cups apples - peeled, cored and thinly sliced",
+        "1/2 cup white sugar",
+        "3/4 teaspoon ground cinnamon",
+        "1/3 cup white sugar",
+        "3/4 cup all-purpose flour",
+        "6 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crumble Pie",
+    "url": "http://allrecipes.com/recipe/12298/apple-crumble-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crumble-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-recipe.json
new file mode 100644
index 000000000..09a5b0958
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-recipe.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Position an oven rack in the center of the oven and preheat to 350 degrees F.",
+        "Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.",
+        "In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.",
+        "Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.",
+        "Serve warm or at room temperature with vanilla ice cream."
+    ],
+    "ingredients": [
+        "4 large Golden Delicious apples (about 3 pounds)",
+        "1/4 cup sugar",
+        "1 lemon, juiced",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1 cup walnuts or pecans, roughly chopped",
+        "1 cup all-purpose flour",
+        "1 1/4 cups rolled oats",
+        "1/2 cup packed dark brown sugar",
+        "1 teaspoon ground cinnamon",
+        "Pinch fine salt",
+        "8 tablespoons (1 stick) cold butter, cut into small pieces",
+        "Vanilla ice cream, for serving, optional"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Easy Baking",
+        "Apple Dessert",
+        "Fruit Dessert Recipes",
+        "Apple",
+        "Fruit",
+        "Baking",
+        "American",
+        "Fall"
+    ],
+    "title": "Apple Crumble",
+    "url": "http://www.foodnetwork.com/recipes/dave-lieberman/apple-crumble-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crumble-tart.json b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-tart.json
new file mode 100644
index 000000000..0d1adb5df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-tart.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together.  Add chilled butter and vanilla extract.  Cut together with a pastry blender until small crumbs form.",
+        "Unfold pastry and cut into a 10 inch circle.  Place on a large, ungreased baking sheet.  Brush with melted butter or margarine.  Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry.  Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.",
+        "Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.",
+        "Place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water.  Beat mixture constantly with a portable electric mixer.  When foamy, add the marsala; continue to beat until the mixture begins to thicken.  Do not overcook, or the mixture will curdle.  Remove from heat. Serve warm over the apple crumble."
+    ],
+    "ingredients": [
+        "1/2 (17.5 ounce) package frozen puff pastry, thawed",
+        "1 tablespoon butter, melted",
+        "3 apple - peeled, cored, and chopped",
+        "3/8 cup all-purpose flour",
+        "3/8 cup chopped blanched almonds",
+        "1/2 cup white sugar",
+        "1/4 teaspoon ground cinnamon",
+        "3 tablespoons butter, chilled",
+        "1/4 teaspoon vanilla extract",
+        "3 egg yolks",
+        "3 tablespoons white sugar",
+        "1/3 cup dry Marsala wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crumble Tart",
+    "url": "http://allrecipes.com/recipe/12419/apple-crumble-tart/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crumble-with-calvados-and-creme-fraiche-ice-cream-56389915.json b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-with-calvados-and-creme-fraiche-ice-cream-56389915.json
new file mode 100644
index 000000000..c51c5ef74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crumble-with-calvados-and-creme-fraiche-ice-cream-56389915.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "1. To make the crumble, preheat the over to 350\u00b0F; position a rack in the middle. Line a rimmed baking sheet with parchment paper.",
+        "2. In a bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until combined. Add the butter and, using a fork, cut it into the mixture until it resembles wet sand. Refrigerate for about 20 minutes, or until chilled. Sprinkle the chilled crumble mixture over the prepared baking sheet. Bake for 15 minutes, or until golden brown. Transfer the baking sheet to a wire rack and let the crumble cool completely before breaking it into small pieces. Set aside.",
+        "3. To make the apples, in a saucepan, combine the apples, sugar, vanilla, cinnamon, salt, and pepper and let the fruit macerate for 30 minutes. Place the saucepan over low heat and cook until the apples are tender, about 10 minutes. Remove from heat and set aside for 5 minutes. Stir in the calvados; let cool to room temperature.",
+        "4. To make the ice cream base, pour the milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see stream rising from the top.",
+        "5. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.",
+        "6. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.",
+        "7. Strain the custard into a bowl and stir in the cr\u00e8me fra\u00eeche. If the mixture seems a bit runny and has lost its thick consistency, return the custard to the double boiler, and cook, stirring, until the custard has thickened enough to coat the back of the spoon. Repeat the finger gap test until the trail left by your finger stays separated. Strain the custard into the bowl sitting over the prepared ice bath, add the vanilla, and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or, preferably, overnight.",
+        "8. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles \"soft serve.\" In the last 30 seconds of churning, add the crumble and the cooked apples. You can also manually fold the crumble and apples into the ice cream. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately\u2014it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days."
+    ],
+    "ingredients": [
+        "2/3 cup (83 grams) all- purpose flour",
+        "6 tablespoons (75 grams) sugar",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon (1 gram) kosher salt",
+        "1/4 teaspoon (1 gram) freshly grated nutmeg",
+        "12 tablespoons (1 1/2 sticks/ 170 grams) unsalted butter, melted and cooled",
+        "2 cups apples (about 2 medium apples, preferably Granny Smiths, cut into 1/4-inch dice)",
+        "1/4 cup (50 grams) sugar",
+        "1/2 teaspoon pure vanilla extract",
+        "1/8 teaspoon ground cinnamon",
+        "1/8 teaspoon kosher salt",
+        "1/8 teaspoon freshly ground pink peppercorns",
+        "2 tablespoons calvados or other brandy",
+        "1 1/2 cups whole milk",
+        "1/2 cup plus 2 tablespoons (125 grams) sugar",
+        "1/4 teaspoon (1 gram) kosher salt",
+        "6 large egg yolks",
+        "2 cups cr\u00e8me fra\u00eeche",
+        "1/2 teaspoon pure vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Frozen Dessert",
+        "Apple",
+        "Summer",
+        "Calvados",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Crumble with Calvados and Cr\u00e9me Fra\u00eeche Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-crumble-with-calvados-and-creme-fraiche-ice-cream-56389915"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crunch-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-crunch-cake.json
new file mode 100644
index 000000000..e92ba641d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crunch-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish lightly with cooking spray.",
+        "Sift flour, baking soda, cinnamon, nutmeg, and salt into a large bowl. Whisk in sugar, oil, eggs, and vanilla extract. Fold in apples and walnuts. Spread batter in the prepared casserole dish.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon salt",
+        "2 cups white sugar",
+        "1 1/4 cups vegetable oil",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "2 cups apples - peeled, cored, and chopped",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crunch Cake",
+    "url": "http://allrecipes.com/recipe/256393/apple-crunch-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crunch-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/apple-crunch-pie-i.json
new file mode 100644
index 000000000..d84f1b322
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crunch-pie-i.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place rack in lowest position in oven.  Heat oven to 450 degrees F ( 230 degrees C).",
+        "To Make Topping:  Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.",
+        "To Make Filling:  Peel, core, and slice apples into approximately 1/8 inch slices.   If you cut them too thick you'll have crunchy apples.  In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg.  Sprinkle in flour, and stir until apples are evenly coated.",
+        "Layer apple slices in pie shell.  You will have a lot of apples, but they will shrink.  Layer them higher in the middle.  Pour left over juice from apple mixture over apples.  Pat the brown sugar topping evenly over apples to make a top crust.",
+        "Place pie on cookie sheet in oven to catch juice droppings.  Bake for 15 minutes.  Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance.  If top starts to get too dark, cover with piece of foil.  Cool on wire rack before serving."
+    ],
+    "ingredients": [
+        "1 (9 inch) unbaked deep dish pie crust",
+        "1 cup all-purpose flour",
+        "1/2 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup butter",
+        "7 Granny Smith apples - peeled, cored and sliced",
+        "1 tablespoon lemon juice",
+        "1/2 cup white sugar",
+        "3 tablespoons all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/8 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crunch Pie I",
+    "url": "http://allrecipes.com/recipe/12106/apple-crunch-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crunch-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-crunch-pie-ii.json
new file mode 100644
index 000000000..242d11e16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crunch-pie-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a large bowl, combine apples, white sugar, 1/2 teaspoon cinnamon and allspice. Pour filling into pie shell.",
+        "In a medium bowl, combine oatmeal, brown sugar, nutmeg and 1/2 teaspoon cinnamon. Cut in the butter and mix with fingers until crumbly.  Spoon over the top of the apples. Sprinkle top with pecans.",
+        "Bake in the preheated oven for 45 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "8 Macintosh apples - peeled, cored and chopped",
+        "1/4 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground allspice",
+        "3/4 cup rolled oats",
+        "1/2 cup brown sugar",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 cup butter",
+        "3/4 cup chopped pecans",
+        "1 (9 inch) unbaked pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crunch Pie II",
+    "url": "http://allrecipes.com/recipe/22875/apple-crunch-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-crunch-pie-with-vanilla-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-crunch-pie-with-vanilla-sauce.json
new file mode 100644
index 000000000..04c7350f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-crunch-pie-with-vanilla-sauce.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C.)",
+        "In a large bowl, Mix together 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. Stir in sliced apples until coated with sugar mixture. Stir in 1 cup cinnamon chips. Pour filling into pie crust, and dot with 3 tablespoons butter. Sprinkle with streusel topping.",
+        "To make streusel topping:  In a medium bowl, mix together 3/4 cup flour and 3/4 cup brown sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in remaining 2/3 cup cinnamon chips.",
+        "Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes, or until filling is bubbling and streusel is golden brown. Allow to cool for at least 1 hour.",
+        "While the pie is cooling, prepare the vanilla sauce. In the top of a double boiler over medium heat, whisk together eggs, half-and-half and 1/2 cup sugar. Cook, stirring constantly, until sauce has thickened. Remove from heat, and stir in vanilla. Spoon sauce (warm or cooled) over slices of pie."
+    ],
+    "ingredients": [
+        "1 (9 inch) unbaked pie crust",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "5 cups Granny Smith apples - peeled, cored and sliced",
+        "1 cup HERSHEY\u00ae'S Cinnamon Chips",
+        "3 tablespoons butter",
+        "3/4 cup all-purpose flour",
+        "3/4 cup brown sugar",
+        "6 tablespoons butter",
+        "2/3 cup HERSHEY\u00ae'S Cinnamon Chips",
+        "2 eggs",
+        "1 cup half-and-half cream",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Crunch Pie with Vanilla Sauce",
+    "url": "http://allrecipes.com/recipe/35449/apple-crunch-pie-with-vanilla-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-currant-and-caraway-stuffed-chicken-breasts-106360.json b/serverless-fleets/data/input/inferencing/recipes/apple-currant-and-caraway-stuffed-chicken-breasts-106360.json
new file mode 100644
index 000000000..16b4c74fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-currant-and-caraway-stuffed-chicken-breasts-106360.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saut\u00e9 caraway seeds, stirring, 1 minute. Add onion and saut\u00e9, stirring, until softened, about 6 minutes. Add apple and celery and saut\u00e9, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely.",
+        "Preheat oven to 425\u00b0F.",
+        "Pat chicken dry and arrange, skinned sides down, on a work surface. Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.",
+        "Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket.",
+        "Pat chicken dry and season with salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).",
+        "Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.",
+        "While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute. Whisk in cider and broth and bring to a boil, whisking, then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.",
+        "Let chicken stand 5 minutes, then cut each breast half diagonally into thirds. Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken."
+    ],
+    "ingredients": [
+        "1 Granny Smith apple",
+        "3 tablespoons unsalted butter",
+        "1 teaspoon caraway seeds",
+        "1 medium onion, chopped",
+        "1 1/2 celery ribs, sliced crosswise 1/8 inch thick",
+        "1/2 cup coarse fresh rye bread crumbs (with or without seeds)",
+        "1/4 cup chopped fresh flat-leaf parsley",
+        "3 tablespoons dried currants",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "6 skinless boneless chicken breast halves (2 lb)",
+        "1 1/2 tablespoons vegetable oil",
+        "2 teaspoons all-purpose flour",
+        "1 cup unfiltered apple cider",
+        "1 cup chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Poultry",
+        "Roast",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Apple, Currant, and Caraway Stuffed Chicken Breasts",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-currant-and-caraway-stuffed-chicken-breasts-106360"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-curry-turkey-pita.json b/serverless-fleets/data/input/inferencing/recipes/apple-curry-turkey-pita.json
new file mode 100644
index 000000000..1be2f1f41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-curry-turkey-pita.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.",
+        "Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 cup sliced onion",
+        "2 tablespoons lemon juice",
+        "1/2 pound cooked turkey, cut into chunks",
+        "1 tablespoon curry powder, or to taste",
+        "1 medium apple, cored and thinly sliced",
+        "3 pita bread rounds",
+        "1/2 cup plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Curry Turkey Pita",
+    "url": "http://allrecipes.com/recipe/99873/apple-curry-turkey-pita/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dapple-cake-with-lime-glaze.json b/serverless-fleets/data/input/inferencing/recipes/apple-dapple-cake-with-lime-glaze.json
new file mode 100644
index 000000000..cd0c5da23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dapple-cake-with-lime-glaze.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.",
+        "Beat vegetable oil, 1 cup brown sugar, white sugar, and 1/2 cup butter in a bowl with an electric mixer until creamy. Beat in flour, eggs, vanilla extract, salt, baking soda, and nutmeg until batter is smooth.",
+        "Toss apples with lemon juice in a bowl; coat evenly with cinnamon. Fold apples, raisins, walnuts, and coconut into the batter. Pour batter into the prepared pan; smooth the top.",
+        "Bake in the preheated oven, rotating halfway, until a wooden skewer inserted into the center comes out clean, about 1 hour. Let cool, about 10 minutes. Poke holes all over the cake with a skewer.",
+        "Melt 3/4 cup butter in a small saucepan over medium heat. Add 1 cup brown sugar and milk, stirring frequently until sauce comes to a boil. Cook for 3 minutes.",
+        "Pour sauce slowly over the cake, filling all the holes and letting it soak in evenly. Let cake cool in the pan completely, at least 30 minutes.",
+        "Stir margarita mix and confectioners' sugar together in a bowl until smooth and glossy. Invert cake onto a serving platter and drizzle glaze on top."
+    ],
+    "ingredients": [
+        "1 cup vegetable oil",
+        "1 cup brown sugar",
+        "1 cup white sugar",
+        "1/2 cup butter, softened",
+        "3 cups all-purpose flour",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground nutmeg",
+        "2 cups peeled and diced tart apples",
+        "1 tablespoon lemon juice",
+        "2 teaspoons ground cinnamon",
+        "1 cup raisins",
+        "1 cup chopped walnuts",
+        "1 cup flaked coconut",
+        "Sauce:",
+        "3/4 cup butter",
+        "1 cup brown sugar",
+        "1/4 cup milk",
+        "Glaze:",
+        "1 cup margarita mix",
+        "1/2 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dapple Cake with Lime Glaze",
+    "url": "http://allrecipes.com/recipe/255636/apple-dapple-cake-with-lime-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dapple-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-dapple-cake.json
new file mode 100644
index 000000000..6d160ddfe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dapple-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).  Grease and flour one 10 inch tube pan.",
+        "Combine oil, butter or margarine, and sugar together.  Beat well with a mixer.  Add eggs, flour, baking soda, salt, and vanilla; mix well.  Stir in apples, coconut, raisins, and walnuts.  Pour batter in prepared pan.",
+        "Bake for 90 minutes.  Remove cake from oven.  Let it cool in the pan for a few minutes, and then remove from pan.",
+        "If desired, make glaze.  In a small saucepan, heat brown sugar, butter or margarine, and milk.  Bring mixture to boil, and stir for 1 minute.  Pour over warm cake."
+    ],
+    "ingredients": [
+        "1 cup vegetable oil",
+        "1/2 cup butter, softened",
+        "1 1/2 cups white sugar",
+        "3 eggs",
+        "3 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon vanilla extract",
+        "2 cups diced apple without peel",
+        "1 cup flaked coconut",
+        "1 cup raisins",
+        "1 cup chopped walnuts",
+        "1 cup brown sugar (optional)",
+        "1/2 cup butter",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dapple Cake",
+    "url": "http://allrecipes.com/recipe/7437/apple-dapple-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-date-compote-with-apple-cider-yogurt-cheese-5696.json b/serverless-fleets/data/input/inferencing/recipes/apple-date-compote-with-apple-cider-yogurt-cheese-5696.json
new file mode 100644
index 000000000..971a6fd31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-date-compote-with-apple-cider-yogurt-cheese-5696.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Set strainer over medium bowl. Line strainer with double layer of cheesecloth. Place yogurt in strainer. Refrigerate overnight. Discard liquid that drains out.",
+        "Boil 4 cups cider in medium saucepan until reduced to 1/2 cup thin syrup, about 30 minutes. Cool. Stir 3 tablespoons into thickened yogurt. Re-serve remaining syrup.",
+        "Melt butter in large nonstick skillet over medium-high heat. Add apples, 1 tablespoon sugar and lemon juice; saut\u00e9 until golden, about 10 minutes. Transfer apples to medium bowl. Add 2 cups water, cloves, orange peel, cinnamon, 1 cup apple cider and 4 tablespoons sugar to same skillet. Boil until reduced to 2/3 cup, about 20 minutes. Strain. Discard solids. Return liquid and apples to skillet; add dates. Simmer 3 minutes. Cool. (Can be made 4 hours ahead. Chill yogurt cheese; store compote at room temperature.)",
+        "Place heaping spoonful of yogurt cheese in center of each bowl. Surround with apples. Drizzle with reserved syrup."
+    ],
+    "ingredients": [
+        "2 cups plain nonfat yogurt",
+        "5 cups apple cider or juice",
+        "2 teaspoons unsalted butter",
+        "1 1/2 pounds tart green apples, peeled, cored, sliced 1/4 inch thick",
+        "5 tablespoons sugar",
+        "1 tablespoon fresh lemon juice",
+        "2 cups water",
+        "4 whole cloves",
+        "2 1/2 teaspoons grated orange peel",
+        "1 cinnamon stick, broken in half",
+        "4 large pitted dates, quartered"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Brunch",
+        "Dessert",
+        "Saut\u00e9",
+        "Low Fat",
+        "Yogurt",
+        "Ramadan",
+        "Orange",
+        "Apple",
+        "Spice",
+        "Fall",
+        "Healthy",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Date Compote with Apple-Cider Yogurt Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-date-compote-with-apple-cider-yogurt-cheese-5696"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-date-nut-bars-12776.json b/serverless-fleets/data/input/inferencing/recipes/apple-date-nut-bars-12776.json
new file mode 100644
index 000000000..29bfa6a14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-date-nut-bars-12776.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a heavy saucepan combine the apples, the granulated sugar, the lemon juice, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the apples are tender. Add the dates, simmer the mixture, uncovered, stirring it and mashing the dates, for 3 to 5 minutes, or until the dates are soft and the mixture is almost smooth, and let the pur\u00e9e cool. In a bowl combine the butter, the brown sugar, the salt, the flour, the pecans, and the cinnamon and blend the mixture well. Press half the flour mixture evenly into a buttered 13- by 9-inch baking pan, spread the pur\u00e9e over it, and crumble the remaining flour mixture over the pur\u00e9e, pressing it lightly to form an even layer. Bake the mixture in the middle of a preheated 375\u00b0F oven for 35 to 40 minutes, or until it is golden, let it cool completely in the pan on a rack, and cut it into 36 bars."
+    ],
+    "ingredients": [
+        "2 large Granny Smith apples, peeled, cored, and chopped fine",
+        "2 tablespoons granulated sugar",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons water",
+        "1 1/2 cups pitted dates, chopped",
+        "1 cup unsalted butter, cut into bits and softened",
+        "1 cup packed light brown sugar",
+        "1 teaspoon salt",
+        "2 1/2 cups all-purpose flour",
+        "1 1/2 cups finely chopped pecans",
+        "1 1/2 teaspoons cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Back to School",
+        "Date",
+        "Apple",
+        "Pecan",
+        "Gourmet"
+    ],
+    "title": "Apple Date-Nut Bars",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-date-nut-bars-12776"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dip-with-a-twist.json b/serverless-fleets/data/input/inferencing/recipes/apple-dip-with-a-twist.json
new file mode 100644
index 000000000..4accbe1b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dip-with-a-twist.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving."
+    ],
+    "ingredients": [
+        "1 1/4 cups fat free ranch dressing",
+        "1 1/4 cups grated apple",
+        "1 tablespoon prepared horseradish",
+        "3/4 teaspoon pumpkin pie spice",
+        "2 teaspoons fresh lemon juice",
+        "1/4 teaspoon ground black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dip with a Twist",
+    "url": "http://allrecipes.com/recipe/19674/apple-dip-with-a-twist/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dip.json b/serverless-fleets/data/input/inferencing/recipes/apple-dip.json
new file mode 100644
index 000000000..0b45b87da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dip.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese",
+        "1/2 cup brown sugar",
+        "1 tablespoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dip",
+    "url": "http://allrecipes.com/recipe/14978/apple-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-downside-up-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-downside-up-cake.json
new file mode 100644
index 000000000..5f13393c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-downside-up-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Melt butter in the 9 inch pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar.",
+        "In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples.",
+        "Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/4 cup packed brown sugar",
+        "2 medium sized apples, sliced",
+        "2 cups buttermilk baking mix",
+        "2 tablespoons white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1 egg",
+        "2/3 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Downside-Up Cake",
+    "url": "http://allrecipes.com/recipe/16442/apple-downside-up-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dried-cherry-and-walnut-salad-with-maple-dressing-107064.json b/serverless-fleets/data/input/inferencing/recipes/apple-dried-cherry-and-walnut-salad-with-maple-dressing-107064.json
new file mode 100644
index 000000000..e80c79b13
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dried-cherry-and-walnut-salad-with-maple-dressing-107064.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)",
+        "Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve."
+    ],
+    "ingredients": [
+        "1/4 cup mayonnaise",
+        "1/4 cup pure maple syrup",
+        "3 tablespoons Champagne vinegar or other white wine vinegar",
+        "2 teaspoons sugar",
+        "1/2 cup vegetable oil",
+        "1 5-ounce bag mixed baby greens (about 10 cups lightly packed)",
+        "2 Granny Smith apples, peeled, cored, cut into matchstick-size strips",
+        "1/2 cup dried tart cherries",
+        "1/2 cup chopped walnuts, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Side",
+        "No-Cook",
+        "Quick & Easy",
+        "Mayonnaise",
+        "Vinegar",
+        "Apple",
+        "Cherry",
+        "Walnut",
+        "Fall",
+        "Maple Syrup",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple, Dried Cherry, and Walnut Salad with Maple Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-dried-cherry-and-walnut-salad-with-maple-dressing-107064"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dump-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-dump-cake.json
new file mode 100644
index 000000000..c8eaa9f09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dump-cake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan",
+        "Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon mixture over top of apples.",
+        "In a small saucepan melt the butter or margarine and pour evenly over the top of the cake. Sprinkle with additional cinnamon if desired.",
+        "Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden brown. Serve hot with ice cream!"
+    ],
+    "ingredients": [
+        "1 (21 ounce) can apple pie filling",
+        "1 (18.25 ounce) package apples and cinnamon muffin mix",
+        "1/2 cup butter",
+        "1/2 teaspoon ground cinnamon, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dump Cake",
+    "url": "http://allrecipes.com/recipe/7742/apple-dump-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dumpling-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-dumpling-cake.json
new file mode 100644
index 000000000..7084e79b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dumpling-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Place sliced apples in baking dish. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil; pack on top of apples. Sprinkle with cinnamon.",
+        "Bake in preheated oven for 40 to 45 minutes, or until topping is puffed and golden brown."
+    ],
+    "ingredients": [
+        "3 pounds apples - peeled, cored and sliced",
+        "2 cups all-purpose flour",
+        "1 1/2 cups white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "2 eggs, beaten",
+        "1 cup vegetable oil",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dumpling Cake",
+    "url": "http://allrecipes.com/recipe/13831/apple-dumpling-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-i.json b/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-i.json
new file mode 100644
index 000000000..a57a49150
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-i.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large shallow baking dish.",
+        "Roll dough into a 18x12 inch rectangle that's 1/8 inch thick. Cut dough into 6 squares.",
+        "Combine butter, cinnamon, allspice, nutmeg, cloves and brown sugar.  Peel and core apples.  Place one apple on each square of pastry.  In center of each apple place 1 teaspoon red currant jelly. Spread spice mixture over each apple; bring points of pastry together and seal.  Place apples in the prepared baking dish with the seams either on top or underneath the apples.",
+        "Bake at 375 degrees F (190 degrees C) for 30 minutes.  In a saucepan combine boiling water, granulated sugar, and apple juice.  Cook until sugar is dissolved.  Pour over baked apples and bake for an additional 20 minutes.  Baste frequently. Serve warm.  Makes 6 servings."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "3/4 teaspoon ground cinnamon",
+        "3/4 teaspoon ground allspice",
+        "3/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1/3 cup packed brown sugar",
+        "6 apples",
+        "2 tablespoons red currant jelly",
+        "1 1/2 cups boiling water",
+        "1 1/2 cups white sugar",
+        "3 tablespoons apple juice",
+        "1 recipe pastry for a 9 inch double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dumplings I",
+    "url": "http://allrecipes.com/recipe/12394/apple-dumplings-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-ii.json
new file mode 100644
index 000000000..ea5ef088d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Grease a 9x13 inch baking dish.",
+        "To Make Dough: Combine flour and salt in food processor, then add 3/4 cup of butter and process until blended. Add water 1 tablespoon at a time pulsing only until dough forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes, or up to 1 day if time allows.",
+        "To Make Filling: In a large bowl, cream together remaining 1/4 cup butter and brown sugar. Stir in chopped apples.",
+        "Roll out dough into a rectangle approximately 12x18 inches in size. Spread filling onto dough, then roll dough up starting at longest side. Cut into 2 inch pieces and place each dumpling into baking dish. Brush top of dough with egg white and sprinkle with sugar.",
+        "Bake in preheated oven for 30 to 40 minutes, or until dough is brown. Let set for 15 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 pinch salt",
+        "3/4 cup unsalted butter",
+        "4 tablespoons cold water",
+        "1/4 cup butter",
+        "1/2 cup brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "7 apples -- peeled, cored, and chopped",
+        "1 egg white, beaten",
+        "1 1/2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dumplings II",
+    "url": "http://allrecipes.com/recipe/18358/apple-dumplings-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-iii.json b/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-iii.json
new file mode 100644
index 000000000..9c3f6d877
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-iii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth.  Stir in diced apple.",
+        "Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice.  Bring to a boil over medium heat.  Drop diced apple mixture by soup-spoonfuls into boiling juice.  Cover and let boil 20 minutes.  Do not remove lid during cooking.  After 20 minutes, remove dumplings from pan; set aside.",
+        "Stir cornstarch into remaining apple juice in pot and cook until thickened.  Serve over dumplings."
+    ],
+    "ingredients": [
+        "2 cups self-rising flour",
+        "1/2 cup apple juice",
+        "1/2 teaspoon ground cinnamon",
+        "1 cup diced apples",
+        "2 (46 fluid ounce) cans apple juice",
+        "1 tablespoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dumplings III",
+    "url": "http://allrecipes.com/recipe/22497/apple-dumplings-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-with-rich-cinnamon-sa.json b/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-with-rich-cinnamon-sa.json
new file mode 100644
index 000000000..319bcf211
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-dumplings-with-rich-cinnamon-sa.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Adjust oven rack to lower-middle position and heat oven to 425 degrees.",
+        "Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and  all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.",
+        "For boxed pie crusts, unroll one of the dough sheets onto a floured work surface.  Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar.  Repeat process with remaining apples and dough.",
+        "Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375  and bake until golden brown, about 20 minutes longer.",
+        "While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.",
+        "For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately."
+    ],
+    "ingredients": [
+        "5 tablespoons softened butter",
+        "1 cup packed dark brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1/4 cup chopped toasted pecans or walnuts",
+        "4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat",
+        "1 (15 ounce) container 9-inch pie crusts",
+        "1 egg white",
+        "2 tablespoons sugar",
+        "2 teaspoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Dumplings with Rich Cinnamon Sauce",
+    "url": "http://allrecipes.com/recipe/89853/apple-dumplings-with-rich-cinnamon-sa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-enchilada-dessert.json b/serverless-fleets/data/input/inferencing/recipes/apple-enchilada-dessert.json
new file mode 100644
index 000000000..3e8c26d33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-enchilada-dessert.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.",
+        "Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.",
+        "Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.",
+        "Makes 6 large tortillas; may be cut in half to serve 12."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can apple pie filling",
+        "6 (8 inch) flour tortillas",
+        "1 teaspoon ground cinnamon",
+        "1/3 cup margarine",
+        "1/2 cup white sugar",
+        "1/2 cup packed brown sugar",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Enchilada Dessert",
+    "url": "http://allrecipes.com/recipe/18359/apple-enchilada-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/apple-enchiladas.json
new file mode 100644
index 000000000..d84adf32f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-enchiladas.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 2 quart baking dish.",
+        "Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.  Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.",
+        "In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water.  Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.  Pour sauce over enchiladas and let stand 30 minutes.",
+        "Bake in preheated oven 20 minutes, or until golden."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can apple pie filling",
+        "6 (8 inch) flour tortillas",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup butter",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Enchiladas",
+    "url": "http://allrecipes.com/recipe/21597/apple-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-endive-and-parmesan-salad-with-walnut-vinaigrette-15689.json b/serverless-fleets/data/input/inferencing/recipes/apple-endive-and-parmesan-salad-with-walnut-vinaigrette-15689.json
new file mode 100644
index 000000000..b8e4d1e30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-endive-and-parmesan-salad-with-walnut-vinaigrette-15689.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.",
+        "Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.",
+        "Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings."
+    ],
+    "ingredients": [
+        "4 tablespoons orange juice",
+        "2 teaspoons Dijon mustard",
+        "1/4 cup olive oil",
+        "2 tablespoons walnut oil or olive oil",
+        "2 Red Delicious or Pippin apples, unpeeled, cored, thinly sliced",
+        "4 heads Belgian endive",
+        "1 head butter lettuce, torn into bite-size pieces",
+        "3/4 cup walnuts, toasted, chopped",
+        "2 tablespoons chopped chives",
+        "Parmesan cheese shavings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Nut",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Parmesan",
+        "Orange",
+        "Apple",
+        "Walnut",
+        "Fall",
+        "Winter",
+        "Healthy",
+        "Endive",
+        "Lettuce"
+    ],
+    "title": "Apple, Endive and Parmesan Salad with Walnut Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-endive-and-parmesan-salad-with-walnut-vinaigrette-15689"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-endive-and-stilton-salad-14329.json b/serverless-fleets/data/input/inferencing/recipes/apple-endive-and-stilton-salad-14329.json
new file mode 100644
index 000000000..50825cdf8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-endive-and-stilton-salad-14329.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.",
+        "In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.",
+        "Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.",
+        "In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons white-wine vinegar",
+        "1 tablespoon red-wine vinegar",
+        "1/2 teaspoon Dijon mustard",
+        "1/4 teaspoon sugar",
+        "2 tablespoons extra-virgin olive oil",
+        "1 small shallot, minced",
+        "1/8 teaspoon salt",
+        "freshly ground black pepper to taste",
+        "2 tablespoons unsalted butter",
+        "1 cup walnuts, chopped coarse",
+        "1/2 teaspoon sugar",
+        "2 large Belgian endives",
+        "2 Granny Smith apples",
+        "1/2 cup Stilton cheese, crumbled",
+        "2 tablespoons chopped fresh tarragon leaves",
+        "freshly ground white pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Vegetarian",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Apple",
+        "Walnut",
+        "Fall",
+        "Tarragon",
+        "Endive",
+        "Gourmet"
+    ],
+    "title": "Apple, Endive, and Stilton Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-endive-and-stilton-salad-14329"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fennel-casserole-with-a-coconut.json b/serverless-fleets/data/input/inferencing/recipes/apple-fennel-casserole-with-a-coconut.json
new file mode 100644
index 000000000..eb44944a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fennel-casserole-with-a-coconut.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 380 degrees F (190 degrees C). Grease a casserole dish with olive oil.",
+        "Place fennel halves in the casserole dish; dust them with turmeric. Cover with carrots and apple. Pour coconut milk on top.",
+        "Bake in the preheated oven until slightly tender, about 20 minutes. Flip fennel halves and mix well. Cover baking dish and continue baking until tender, about 20 minutes more."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "2 large fennel bulbs, halved crosswise",
+        "2 teaspoons ground turmeric",
+        "3 carrots, grated",
+        "1/2 apple, thinly sliced",
+        "1/4 cup coconut milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Fennel Casserole with a Coconut-Turmeric Twist",
+    "url": "http://allrecipes.com/recipe/246964/apple-fennel-casserole-with-a-coconut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fennel-granita-106539.json b/serverless-fleets/data/input/inferencing/recipes/apple-fennel-granita-106539.json
new file mode 100644
index 000000000..ed2a26275
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fennel-granita-106539.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Finely grind fennel seeds in an electric coffee/spice grinder or with a mortar and pestle, then stir together with cider and sugar until sugar is dissolved. Pour mixture through a fine sieve into an 8- to 9-inch baking pan, discarding solids.",
+        "Freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours total. Scrape with a fork to lighten texture, crushing any lumps.",
+        "Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary)."
+    ],
+    "ingredients": [
+        "1 teaspoon fennel seeds, toasted",
+        "3 cups sparkling apple cider (not hard) or apple juice",
+        "1 1/2 tablespoons superfine granulated sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Apple",
+        "Fennel",
+        "Summer",
+        "Vegan",
+        "Gourmet"
+    ],
+    "title": "Apple Fennel Granita",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-fennel-granita-106539"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fig-crisp-5780.json b/serverless-fleets/data/input/inferencing/recipes/apple-fig-crisp-5780.json
new file mode 100644
index 000000000..b1cb01867
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fig-crisp-5780.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Whisk 3/4 cup flour, 2/3 cup sugar and 1/2 teaspoon pumpkin pie spice in medium bowl to blend. Rub in butter with fingertips until mixture forms moist clumps. Mix in pecans. (Topping can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Preheat oven to 375\u00b0F. Butter 8 x 8 x 2-inch glass baking dish. Combine figs and applejack in large bowl. Let stand 30 minutes, stirring occasionally.",
+        "Mix apples, 1 tablespoon flour, 2 tablespoons sugar and 1 teaspoon pumpkin pie spice into figs. Transfer mixture to prepared baking dish. Sprinkle with topping. Bake 40 minutes. Cover loosely with foil. Continue to bake until apples are very tender, about 20 minutes longer. Uncover; let cool at least 30 minutes.",
+        "Spoon crisp into large shallow bowls. Serve with cream, if desired."
+    ],
+    "ingredients": [
+        "3/4 cup plus 1 tablespoon all purpose flour",
+        "2/3 cup plus 2 tablespoons (packed) golden brown sugar",
+        "1 1/2 teaspoons pumpkin pie spice",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces",
+        "3/4 cup pecans (about 3 ounces), toasted, chopped",
+        "1 1/4 cups chopped stemmed dried black Mission figs (about 6 1/2 ounces)",
+        "1/4 cup applejack or brandy",
+        "2 1/4 pounds Golden Delicious apples, peeled, cored, sliced 1/2 inch thick",
+        "Warm cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Back to School",
+        "Fig",
+        "Apple",
+        "Pecan",
+        "Brandy",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Fig Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-fig-crisp-5780"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-filled-chicken-in-pecan-creme-s.json b/serverless-fleets/data/input/inferencing/recipes/apple-filled-chicken-in-pecan-creme-s.json
new file mode 100644
index 000000000..96c891dd7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-filled-chicken-in-pecan-creme-s.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly oil a baking pan.",
+        "Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint:  Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.",
+        "Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.",
+        "While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens.  Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it."
+    ],
+    "ingredients": [
+        "2 skinless, boneless chicken breast halves",
+        "2 slices provolone cheese, halved",
+        "1 Granny Smith apple - peeled, cored and thinly sliced",
+        "1 shallot, sliced",
+        "2 tablespoons milk",
+        "1/2 cup Italian seasoned bread crumbs",
+        "3 egg yolks",
+        "1/3 cup white sugar",
+        "1/4 cup white wine",
+        "1/2 teaspoon vanilla extract",
+        "1/4 cup finely chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Filled Chicken in Pecan Creme Sauce",
+    "url": "http://allrecipes.com/recipe/51519/apple-filled-chicken-in-pecan-creme-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-flag-tart-13101.json b/serverless-fleets/data/input/inferencing/recipes/apple-flag-tart-13101.json
new file mode 100644
index 000000000..3c16349d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-flag-tart-13101.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a bowl stir together flour, sugar, salt, and cinnamon. With a pastry blender or fingertips blend in butter, blending until mixture resembles coarse meal. Add cold water to mixture, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop gluten in flour and make dough easier to work with. Scrape dough together and pat into an 8- by 6-inch rectangle. Chill dough, wrapped in plastic wrap, 30 minutes.",
+        "Reserve 1 apple for making stars. Peel, quarter, and core remaining 4 apples and cut lengthwise into scant-1/4-inch slices.",
+        "For stars, stand reserved apple on its stem end and starting from the outside, cut scant-1/4-inch vertical slices, rotating apple to cut more slices as you reach the core. With a 1 1/4-inch star-shaped cutter, cut out as many whole stars as possible from slices and then cut partial stars from scraps.",
+        "In a food processor pulse fresh or frozen cranberries with 3/4 cup sugar until chopped fine.",
+        "Preheat oven to 400\u00b0F.",
+        "On a lightly floured surface roll dough into 1 17-by 14-inch rectangle and transfer to a large baking sheet. Hand-roll the edges 1 inch toward center to make a raised border and spread cranberry mixture inside. Arrange apple slices lengthwise, overlapping them, in close horizontal rows (apples will shrink slightly during baking) to resemble stripes on an American flag, leaving a space in the upper-left corner for stars. Arrange partial stars in corner and top with whole stars. Brush pastry edge with water and sprinkle remaining 1/4 cup sugar over entire tart.",
+        "Bake tart 50 minutes, or until apples are tender and pastry is golden brown. Cool tart on baking sheet on a rack.",
+        "In a small saucepan melt jellies over moderate heat, stirring frequently until smooth.",
+        "Brush hot glaze over warm tart. Serve tart warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/4 cup sugar",
+        "1 teaspoon salt",
+        "1 teaspoon cinnamon",
+        "1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits",
+        "1/4 to 1/3 cup cold water",
+        "5 large Golden Delicious, Fuji, or Jonagold apples (about 2 1/2 pounds)",
+        "1 1/2 cups fresh or frozen (not thawed) cranberries",
+        "1 cup sugar",
+        "1/4 cup red-currant jelly",
+        "1/4 cup apple jelly"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cranberry",
+        "Apple",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Apple \"Flag\" Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-flag-tart-13101"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-flavored-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/apple-flavored-pot-roast.json
new file mode 100644
index 000000000..0e32e451e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-flavored-pot-roast.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C).",
+        "Place the roast in a roasting pan or large casserole dish. Fill the dish with about 1/2 inch of water, then stir in the apple juice concentrate. Sprinkle soy sauce over the top of the roast. Make several small slits in the roast and stuff pieces of garlic into them. Season the roast with onion soup mix. Cover with aluminum foil or a lid.",
+        "Bake for 2 hours in the preheated oven, then remove from the oven and add the carrots and potatoes. Cover again, and continue to cook for an additional 2 hours, or until roast is fork tender."
+    ],
+    "ingredients": [
+        "1 (3 pound) boneless beef chuck roast",
+        "1 (12 fluid ounce) can frozen apple juice concentrate, thawed",
+        "1 dash soy sauce",
+        "3 cloves garlic, chopped",
+        "1 (1 ounce) envelope dry onion soup mix",
+        "3 baking potatoes, peeled and diced",
+        "2 carrots, peeled and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Flavored Pot Roast",
+    "url": "http://allrecipes.com/recipe/98056/apple-flavored-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fried-rice.json b/serverless-fleets/data/input/inferencing/recipes/apple-fried-rice.json
new file mode 100644
index 000000000..a42dca73e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fried-rice.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mix shrimp, salt, and pepper together in a bowl; stir in cornstarch.",
+        "Heat oil in a wok over medium heat; add shrimp mixture. Cook until light brown, about 5 minutes. Transfer to a plate.",
+        "Stir garlic into the wok; cook until fragrant, about 1 minute. Add egg; cook and stir until scrambled, about 3 minutes. Mix in mushrooms; cook and stir until softened, about 5 minutes.",
+        "Stir mixed vegetables into the wok; cook until softened, 3 to 5 minutes. Mix in apple and raisins; add curry powder. Cook and stir until fragrant, about 3 minutes.",
+        "Mix rice into the wok; season with soy sauce, salt, and pepper. Cook and stir until rice is heated through, 3 to 5 minutes. Add shrimp and green onion; cook and stir until warmed through, 2 to 4 minutes."
+    ],
+    "ingredients": [
+        "6 ounces shrimp - peeled, veined, and cut into 1-inch pieces",
+        "1 pinch salt and ground black pepper to taste",
+        "1 teaspoon cornstarch",
+        "1 tablespoon vegetable oil, or more as needed",
+        "1 teaspoon minced garlic",
+        "1 egg, beaten",
+        "1 cup diced button mushrooms",
+        "3/4 cup frozen mixed vegetables",
+        "1 apple - peeled, cored, and diced",
+        "2 tablespoons raisins",
+        "1 teaspoon curry powder",
+        "1 tablespoon light soy sauce",
+        "2 cups overnight steamed white rice",
+        "1 green onion, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Fried Rice",
+    "url": "http://allrecipes.com/recipe/255461/apple-fried-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fritter-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-fritter-bread.json
new file mode 100644
index 000000000..15879e18e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fritter-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 fluted tube pans (such as Bundt(R)) with cooking spray.",
+        "Beat sugar and butter together in a stand mixer until light and fluffy; mix in eggs and vanilla extract until just incorporated. Scrape down bowl with a rubber spatula. Mix in flour and baking soda until just incorporated. Add milk while mixer is running, beating until batter is smooth.",
+        "Fold apple pie filling into the batter by hand. Divide between the prepared pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 2/3 cups white sugar",
+        "1 pound butter",
+        "8 eggs",
+        "1 tablespoon vanilla extract",
+        "6 cups all-purpose flour",
+        "1 tablespoon baking soda",
+        "2 cups milk",
+        "4 cups cubed apple pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Fritter Bread",
+    "url": "http://allrecipes.com/recipe/255460/apple-fritter-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fritters-105923.json b/serverless-fleets/data/input/inferencing/recipes/apple-fritters-105923.json
new file mode 100644
index 000000000..1e2948a5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fritters-105923.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Stir together flour, granulated sugar, and salt, then add beer and whisk to combine. Heat oil in a 5-quart heavy pot until thermometer registers 375\u00b0F.",
+        "Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners sugar."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3 tablespoons granulated sugar",
+        "1/4 teaspoon salt",
+        "1 cup cold beer (not dark)",
+        "10 cups vegetable oil",
+        "2 apples (1 lb), peeled, halved lengthwise, cored, and sliced 1/4 inch thick",
+        "Confectioners sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Fry",
+        "Hanukkah",
+        "Apple",
+        "Winter",
+        "Deep-Fry",
+        "Kosher",
+        "Vegan",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Apple Fritters",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-fritters-105923"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fritters-i.json b/serverless-fleets/data/input/inferencing/recipes/apple-fritters-i.json
new file mode 100644
index 000000000..f14eab148
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fritters-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt.  In a separate bowl, beat together eggs and milk.  Stir milk mixture into flour mixture until smooth.",
+        "Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.",
+        "Slice apples into 1/2 inch rings.  Dip apple slices in batter and fry, a few at a time, turning once, until golden.  Drain on paper towels and dust with confectioners' sugar."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/4 cup white sugar",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon ground nutmeg",
+        "1 teaspoon salt",
+        "2 eggs",
+        "1 cup milk",
+        "2 quarts oil for deep frying",
+        "4 large apples, peeled and cored",
+        "1/2 cup confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Fritters I",
+    "url": "http://allrecipes.com/recipe/20786/apple-fritters-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fritters-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-fritters-ii.json
new file mode 100644
index 000000000..1c31659a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fritters-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, mix flour, salt and sugar.  Pour in milk, a little at a time, stirring to make a smooth batter.  Beat in eggs and lemon zest.",
+        "Core and peel apples, then cut in wedges.  Cut each wedge crosswise into thin slices.  Toss apples in batter to coat.",
+        "In a large skillet over medium heat, heat oil and butter.  Drop fritter mixture by spoonfuls into pan and cook, turning once, until golden brown.  Plate and sprinkle with sugar.  Serve warm."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1 pinch salt",
+        "2 tablespoons white sugar",
+        "1/4 cup milk",
+        "2 eggs, beaten",
+        "1 1/2 teaspoons grated lemon zest",
+        "2 large apples",
+        "2 tablespoons vegetable oil",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Fritters II",
+    "url": "http://allrecipes.com/recipe/24692/apple-fritters-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fritters-with-bourbon-ice-cream-361262.json b/serverless-fleets/data/input/inferencing/recipes/apple-fritters-with-bourbon-ice-cream-361262.json
new file mode 100644
index 000000000..b3976c646
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fritters-with-bourbon-ice-cream-361262.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Blend sugar and cinnamon in small bowl. DO AHEAD: Coating can be made 3 days ahead. Cover; store at room temperature.",
+        "Melt butter in heavy large skillet over medium-high heat. Add apples. Sprinkle with sugar and cinnamon; toss to coat. Saut\u00e9 until apples are browned in spots and tender, stirring often, about 10 minutes. Add cider and vinegar. Cook until all liquid evaporates, stirring often, about 4 minutes. Set filling aside in skillet to cool.",
+        "Place double layer of paper towels on work surface. Whisk flour, sugar, lemon peel, baking powder, and spices in large bowl to blend. Whisk buttermilk, egg yolks, and melted butter in medium bowl to blend. Gradually stir buttermilk mixture into dry ingredients. Beat egg whites and coarse salt in another medium bowl until peaks form. Gently fold egg whites into fritter base, then fold in cooled apple filling.",
+        "Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches (5 to 6 cups). Attach deep-fry thermometer to side of pan. Heat oil to 320\u00b0F to 330\u00b0F over medium heat. Working in batches of 5 or 6, drop batter into oil by tablespoonfuls. Fry fritters until deep golden brown and cooked through, turning fritters occasionally and adjusting heat to maintain oil temperature, about 4 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Drain briefly, then toss warm fritters in cinnamon-sugar coating. Transfer to large rimmed baking sheet. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350\u00b0F oven 5 minutes, if desired.",
+        "Mound fritters on platter. Serve with Bourbon Ice Cream ."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "2 teaspoons ground cinnamon",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "1 pound Pink Lady apples (about 3), peeled, cored, cut into 1/3- to 1/2-inch cubes (about 3 cups)",
+        "2 tablespoons sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1/2 cup sparkling apple cider",
+        "1 tablespoon apple cider vinegar",
+        "1 3/4 cups all purpose flour",
+        "1/2 cup sugar",
+        "1 teaspoon finely grated lemon peel",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "2/3 cup buttermilk",
+        "2 large eggs, separated",
+        "2 1/2 tablespoons unsalted butter, melted",
+        "1/4 teaspoon coarse kosher salt",
+        "Safflower oil (for deep-frying)",
+        "Bourbon Ice Cream",
+        "Special equipment: Deep-fry equipment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Dessert",
+        "Apple",
+        "Fall",
+        "Deep-Fry",
+        "Cinnamon",
+        "Candy Thermometer",
+        "Butter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Fritters with Bourbon Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-fritters-with-bourbon-ice-cream-361262"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-fritters.json b/serverless-fleets/data/input/inferencing/recipes/apple-fritters.json
new file mode 100644
index 000000000..ac3618b3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-fritters.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.",
+        "In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.",
+        "Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!"
+    ],
+    "ingredients": [
+        "Vegetable oil, for deep-frying",
+        "2 cups all-purpose flour",
+        "1/2 cup plus 3 tablespoons granulated sugar",
+        "2 1/4 teaspoons baking powder",
+        "2 teaspoons ground cinnamon",
+        "1 1/4 teaspoons salt",
+        "2 large eggs",
+        "3/4 cup whole milk",
+        "2 tablespoons melted butter",
+        "2 teaspoons vanilla extract",
+        "2 Granny Smith apples, cored and cut into small dice",
+        "Powdered sugar, for dusting, optional",
+        "Serving suggestions: breakfast sausage and bacon"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Apple Fritter",
+        "Apple",
+        "Fruit",
+        "Deep-Frying"
+    ],
+    "title": "Apple Fritters",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/apple-fritters"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-galette.json b/serverless-fleets/data/input/inferencing/recipes/apple-galette.json
new file mode 100644
index 000000000..caf6de92f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-galette.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Lay puff pastry onto a round pizza pan.",
+        "Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.",
+        "Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.",
+        "Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 sheet puff pastry, rolled to 1/8-inch thickness",
+        "4 baking apples - peeled, cored, and cut into 1/3-inch thick slices",
+        "1 tablespoon freshly squeezed lemon juice",
+        "1/3 cup superfine sugar",
+        "2 tablespoons cornstarch",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/8 teaspoon ground cloves",
+        "1 egg, well beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Galette",
+    "url": "http://allrecipes.com/recipe/235293/apple-galette/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-ginger-chutney-15379.json b/serverless-fleets/data/input/inferencing/recipes/apple-ginger-chutney-15379.json
new file mode 100644
index 000000000..1b7cb4879
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-ginger-chutney-15379.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt, and the red pepper flakes, bring the mixture to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for 2 weeks."
+    ],
+    "ingredients": [
+        "4 large Granny Smith apples, peeled, cored, and chopped",
+        "2 cups minced onion",
+        "1 1/2 cups cider vinegar",
+        "1 1/2 cups firmly packed dark brown sugar",
+        "1 cup golden raisins",
+        "1/4 cup minced peeled fresh gingerroot",
+        "1 red bell pepper, minced",
+        "3/4 teaspoon dry mustard",
+        "3/4 teaspoon salt",
+        "1/2 teaspoons dried hot red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Ginger",
+        "Raisin",
+        "Apple",
+        "Bell Pepper",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Apple Ginger Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-ginger-chutney-15379"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-ginger-pie-with-cider-bourbon-sauce-2653.json b/serverless-fleets/data/input/inferencing/recipes/apple-ginger-pie-with-cider-bourbon-sauce-2653.json
new file mode 100644
index 000000000..76e0b9fdc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-ginger-pie-with-cider-bourbon-sauce-2653.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.",
+        "Preheat oven to 400\u00b0F. Toss first 6 ingredients together in bowl.",
+        "Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour.",
+        "Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.",
+        "Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving."
+    ],
+    "ingredients": [
+        "2 1/2 cups unbleached all purpose flour",
+        "1/4 cup sugar",
+        "1 teaspoon salt",
+        "1 teaspoon apple pie spice",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into pieces",
+        "1/3 cup chilled solid vegetable shortening",
+        "7 tablespoons sour cream",
+        "3 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices",
+        "2/3 cup sugar",
+        "1/4 cup all purpose flour",
+        "3 tablespoons minced crystallized ginger",
+        "2 tablespoons bourbon",
+        "1 teaspoon apple pie spice",
+        "Milk",
+        "Sugar",
+        "Vanilla ice cream",
+        "5 cups apple cider",
+        "5 tablespoons unsalted butter",
+        "2 tablespoons sugar",
+        "3 tablespoons bourbon",
+        "Makes about 1 cup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Fall"
+    ],
+    "title": "Apple Ginger Pie with Cider-Bourbon Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-ginger-pie-with-cider-bourbon-sauce-2653"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-ginger-upside-down-cake-10281.json b/serverless-fleets/data/input/inferencing/recipes/apple-ginger-upside-down-cake-10281.json
new file mode 100644
index 000000000..16cfb332d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-ginger-upside-down-cake-10281.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants. Into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted. Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400\u00b0F. oven for 20 to 25 minutes, or until the tester comes out clean. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger."
+    ],
+    "ingredients": [
+        "1/2 stick (1/4 cup) unsalted butter, melted",
+        "1/4 cup firmly packed light brown sugar",
+        "2 tablespoons finally chopped crystallized ginger plus additional for garnish",
+        "2 tablespoons currants or raisins",
+        "1 larger MacIntosh or Granny Smith apple, peeled, cored, and sliced thin",
+        "1 tablespoon fresh lemon juice",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon double-acting baking powder",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon cinnamon",
+        "2 large eggs",
+        "1/4 cup plus 2 tablespoons granulated sugar",
+        "1/2 teaspoon vanilla",
+        "whipped cream or vanilla ice cream as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Currant",
+        "Apple",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Apple Ginger Upside-Down Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-ginger-upside-down-cake-10281"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-gingerbread-cake-with-cream.json b/serverless-fleets/data/input/inferencing/recipes/apple-gingerbread-cake-with-cream.json
new file mode 100644
index 000000000..cd5cb7fd2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-gingerbread-cake-with-cream.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter pan and line bottom with a parchment round; butter parchment. Heat 1 Tbsp. butter, 1/2 cup brown sugar, and 2 Tbsp. water in a large skillet over medium, stirring constantly, until butter is melted and sugar is dissolved. Cook, without stirring but swirling skillet often, until large bubbles that are slow to pop form, about 2 minutes. Pour caramel into prepared pan and tilt pan to evenly coat bottom.",
+        "Melt 1 Tbsp. butter in same skillet over medium heat; add half of apples and toss to separate. Cook, tossing often, until apples are softened and almost translucent, about 4 minutes. Repeat process with another 1 Tbsp. butter and remaining apples. Let apples sit until cool enough to handle, then arrange over caramel in several overlapping layers. Set pan aside.",
+        "Whisk flour, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl to combine; set aside. Heat molasses, maple syrup, remaining 1/2 cup brown sugar, and remaining 1/2 cup butter in a heatproof bowl set over a saucepan of barely simmering water, stirring constantly, until butter is melted and mixture is smooth. Whisk in eggs and ginger. Stir baking soda into 1/4 cup very hot water in a small bowl until dissolved, then whisk into molasses mixture. Whisk molasses mixture into reserved dry ingredients and scrape batter over apples, spreading evenly. Evenly drizzle 1/2 cup cream over batter.",
+        "Place cake on a foil-lined rimmed baking sheet and bake until center is firm to the touch and a cake tester inserted into the center comes out clean, 35\u201345 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a paring knife around the sides of cake to loosen, then remove the sides of pan and invert cake onto rack. Carefully remove pan and peel away parchment (apples might stick, so work slowly). Let cool completely.",
+        "Slice cake into wedges and serve drizzled with more cream.",
+        "Cake can be baked 1 day ahead. Store tightly covered at room temperature. To revive apples, reheat cake slightly in a microwave and brush top with maple syrup."
+    ],
+    "ingredients": [
+        "3 tablespoons plus 1/2 cup unsalted butter, plus more for pan",
+        "1 cup (packed) light brown sugar, divided",
+        "1 pound lady apples, unpeeled, very thinly sliced, seeds removed, divided",
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 1/2 teaspoons kosher salt",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup robust-flavored (dark) molasses",
+        "1/2 cup pure maple syrup",
+        "2 large eggs, room temperature",
+        "2 tablespoons finely grated peeled ginger",
+        "1 1/2 teaspoons baking soda",
+        "1/2 cup heavy cream, plus more for serving",
+        "A 10-inch springform pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Apple",
+        "Dessert",
+        "Fall",
+        "Brunch",
+        "Ginger",
+        "Cinnamon",
+        "Clove",
+        "Molasses",
+        "Maple Syrup",
+        "Bake"
+    ],
+    "title": "Apple Gingerbread Cake With Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-gingerbread-cake-with-cream"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-glazed-barbecued-chicken-2088.json b/serverless-fleets/data/input/inferencing/recipes/apple-glazed-barbecued-chicken-2088.json
new file mode 100644
index 000000000..cc0cfa674
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-glazed-barbecued-chicken-2088.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine first 6 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves.",
+        "Prepare barbecue (medium-high heat). Brush chicken with oil. Season generously with salt and pepper. Grill until chicken is almost cooked through, turning occasionally, about 20 minutes. Brush with glaze and continue grilling until chicken is tender and cooked through, brushing chicken frequently with glaze and turning occasionally, about 10 minutes longer."
+    ],
+    "ingredients": [
+        "1 6-ounce can frozen apple juice concentrate, thawed",
+        "1/4 cup firmly packed brown sugar",
+        "1/4 cup catsup",
+        "1 tablespoon cider vinegar",
+        "1 teaspoon dried thyme, crumbled",
+        "1/8 teaspoon hot pepper sauce (such as Tabasco)",
+        "1 3-pound chicken, cut into 4 pieces",
+        "Vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Chicken",
+        "Kid-Friendly",
+        "Apple",
+        "Summer",
+        "Grill/Barbecue",
+        "Missouri"
+    ],
+    "title": "Apple-Glazed Barbecued Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-glazed-barbecued-chicken-2088"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-glazed-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/apple-glazed-pork-chops.json
new file mode 100644
index 000000000..405ac1a00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-glazed-pork-chops.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a medium skillet over medium heat, brown pork chops about 5 minutes on each side.",
+        "In a small bowl, mix apple, applesauce, and onion soup mix. Place the browned pork chops in a medium baking dish. Top with the apple mixture.",
+        "Bake pork chops about 30 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "4 pork chops, 1 inch thick",
+        "1 tart green apple - peeled, cored and chopped",
+        "1 1/2 cups applesauce",
+        "1 (1 ounce) envelope dry onion soup mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Glazed Pork Chops",
+    "url": "http://allrecipes.com/recipe/48734/apple-glazed-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-glazed-pork-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/apple-glazed-pork-tenderloin.json
new file mode 100644
index 000000000..b671fc274
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-glazed-pork-tenderloin.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.",
+        "Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish.  Sprinkle all sides of the meat with salt, pepper, and parsley.",
+        "Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.",
+        "Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.",
+        "Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F659754.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 (1 1/4 pound) pork tenderloin",
+        "kosher salt and ground black pepper to taste",
+        "2 teaspoons chopped fresh parsley",
+        "\u00bd  sweet onion, diced",
+        "1  Gala apple, cut into chunks",
+        "\u00bd cup Riesling wine",
+        "1 cup apple jelly",
+        "2 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Glazed Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/211179/apple-glazed-pork-tenderloin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-glazed-pork.json b/serverless-fleets/data/input/inferencing/recipes/apple-glazed-pork.json
new file mode 100644
index 000000000..bc7050502
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-glazed-pork.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.",
+        "Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.",
+        "Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness."
+    ],
+    "ingredients": [
+        "4 Granny Smith apples, cored and chopped",
+        "1 (8 ounce) can crushed pineapple, with juice",
+        "1/2 cup apple cider vinegar",
+        "1/4 cup brown sugar",
+        "1/4 cup Dijon mustard",
+        "1/4 cup water",
+        "2 tablespoons honey",
+        "4 cloves garlic, crushed",
+        "2 teaspoons cayenne pepper",
+        "1 teaspoon onion powder",
+        "6 boneless pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Glazed Pork",
+    "url": "http://allrecipes.com/recipe/160375/apple-glazed-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-goat-cheese-and-honey-tartlets-240112.json b/serverless-fleets/data/input/inferencing/recipes/apple-goat-cheese-and-honey-tartlets-240112.json
new file mode 100644
index 000000000..cf6960865
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-goat-cheese-and-honey-tartlets-240112.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.",
+        "Preheat oven to 375\u00b0F. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 17.3-ounce packages frozen puff pastry (4 sheets), thawed",
+        "1 egg, beaten to blend",
+        "6 ounces soft fresh goat cheese (about 3/4 cup packed)",
+        "1 tablespoon fresh lemon juice",
+        "1/4 teaspoon coarse kosher salt",
+        "3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices",
+        "3 tablespoons unsalted butter, melted",
+        "3/4 cup honey (preferably dark), divided",
+        "1/2 teaspoon (scant) ground allspice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Goat Cheese",
+        "Apple",
+        "Honey",
+        "Phyllo/Puff Pastry Dough",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple, Goat Cheese, and Honey Tartlets",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-goat-cheese-and-honey-tartlets-240112"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-goat-cheese-bruschetta.json b/serverless-fleets/data/input/inferencing/recipes/apple-goat-cheese-bruschetta.json
new file mode 100644
index 000000000..c9b910c4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-goat-cheese-bruschetta.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.",
+        "Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.",
+        "Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more."
+    ],
+    "ingredients": [
+        "1/4 cup crumbled goat cheese",
+        "1 Fuji apple - peeled, cored, and chopped",
+        "3/4 teaspoon chopped fresh thyme",
+        "1/2 teaspoon chopped fresh oregano",
+        "1/4 teaspoon coarse ground black pepper",
+        "8 thin slices French bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Goat Cheese Bruschetta",
+    "url": "http://allrecipes.com/recipe/176930/apple-goat-cheese-bruschetta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-gouda-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/apple-gouda-quesadillas.json
new file mode 100644
index 000000000..14d19e51e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-gouda-quesadillas.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat a grill for high heat.",
+        "Brush oil onto one side of a tortilla, and place on a plate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.",
+        "Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes, or until the bottom is crisp. Flip, and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm."
+    ],
+    "ingredients": [
+        "8 (8 inch) flour tortillas",
+        "2 tablespoons olive oil",
+        "2 tablespoons Dijon mustard",
+        "2 green onions, chopped",
+        "2 red apples, cored and thinly sliced",
+        "2 cups shredded Gouda cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Gouda Quesadillas",
+    "url": "http://allrecipes.com/recipe/85651/apple-gouda-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-green-onion-and-jalapeno-salsa-231302.json b/serverless-fleets/data/input/inferencing/recipes/apple-green-onion-and-jalapeno-salsa-231302.json
new file mode 100644
index 000000000..a6646ff32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-green-onion-and-jalapeno-salsa-231302.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Coarsely grate apples into strainer set over large bowl. Press and turn apples to drain off excess juices. Transfer apples to medium bowl; stir in green onions and chiles. Whisk lemon juice, honey, and lemon peel in small bowl to blend; mix into apples. Season salsa to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)"
+    ],
+    "ingredients": [
+        "1 1/2 pounds Fuji apples (about 3 large), peeled, halved, cored",
+        "1/2 cup minced green onions",
+        "2 tablespoons minced seeded jalape\u00f1o chiles",
+        "1/2 cup fresh lemon juice",
+        "2 tablespoons honey",
+        "4 teaspoons (packed) finely grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Onion",
+        "Side",
+        "No-Cook",
+        "Hanukkah",
+        "Vegetarian",
+        "Apple",
+        "Kosher",
+        "Fat Free",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Apple, Green Onion, and Jalape\u00f1o Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-green-onion-and-jalapeno-salsa-231302"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-ham-grilled-cheese.json b/serverless-fleets/data/input/inferencing/recipes/apple-ham-grilled-cheese.json
new file mode 100644
index 000000000..443a5fcb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-ham-grilled-cheese.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix ham and apple with mayonnaise in a small bowl. Spread onto two slices of bread. Top each one with a slice of cheese and a second slice of bread.",
+        "Melt butter over medium heat in a large skillet. Whisk together eggs and milk in a small bowl. Quickly dip both sides of the sandwich into the egg mixture. Fry sandwiches in pan for 1 to 2 minutes per side, or until golden brown. Watch carefully. You want the sandwiches to be golden in color and the egg to be cooked."
+    ],
+    "ingredients": [
+        "4 slices ham, chopped",
+        "1 small apple - peeled, cored and finely chopped",
+        "1 tablespoon mayonnaise",
+        "2 slices Cheddar cheese",
+        "4 slices bread",
+        "2 tablespoons butter",
+        "2 eggs",
+        "4 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Ham Grilled Cheese",
+    "url": "http://allrecipes.com/recipe/139350/apple-ham-grilled-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-hand-pies.json b/serverless-fleets/data/input/inferencing/recipes/apple-hand-pies.json
new file mode 100644
index 000000000..26cbd5122
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-hand-pies.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Line a baking sheet with a silicone mat or parchment paper.",
+        "Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.",
+        "Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.",
+        "Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.",
+        "Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.",
+        "Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.",
+        "Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound prepared pie dough, cut into 4 pieces",
+        "2 large green apples, peeled and cored",
+        "2 tablespoons butter",
+        "1/4 teaspoon salt",
+        "1/4 cup white sugar",
+        "2 tablespoons brown sugar",
+        "1 1/2 teaspoons ground cinnamon, or to taste",
+        "1 teaspoon water, or more if needed (optional)",
+        "1 egg",
+        "2 teaspoons milk",
+        "1 teaspoon white sugar, or as needed - divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Hand Pies",
+    "url": "http://allrecipes.com/recipe/234374/apple-hand-pies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-harvest-pound-cake-with-caramel.json b/serverless-fleets/data/input/inferencing/recipes/apple-harvest-pound-cake-with-caramel.json
new file mode 100644
index 000000000..01a138713
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-harvest-pound-cake-with-caramel.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.",
+        "In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.",
+        "Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.",
+        "Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1 1/2 cups vegetable oil",
+        "2 teaspoons vanilla extract",
+        "3 eggs",
+        "3 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "1 teaspoon salt",
+        "2 medium Granny Smith apples - peeled, cored and chopped",
+        "1 cup chopped walnuts",
+        "1/2 cup butter or margarine",
+        "2 teaspoons milk",
+        "1/2 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Harvest Pound Cake with Caramel Glaze",
+    "url": "http://allrecipes.com/recipe/73751/apple-harvest-pound-cake-with-caramel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-hermits.json b/serverless-fleets/data/input/inferencing/recipes/apple-hermits.json
new file mode 100644
index 000000000..dd3fc3ba0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-hermits.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.",
+        "In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.",
+        "Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.",
+        "In a small bowl, mix confectioners' sugar with milk to make a thin glaze. Drizzle over cooled cookies."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground cloves",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon salt",
+        "1/2 cup softened butter",
+        "1 1/2 cups packed brown sugar",
+        "1 egg, beaten",
+        "1 cup chopped walnuts",
+        "1 cup chopped apples",
+        "1 cup raisins",
+        "2/3 cup confectioners' sugar",
+        "1 tablespoon milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Hermits",
+    "url": "http://allrecipes.com/recipe/54918/apple-hermits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-honey-bundt-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-honey-bundt-cake.json
new file mode 100644
index 000000000..d3899b078
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-honey-bundt-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan.",
+        "In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts.",
+        "Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup vegetable oil",
+        "2 eggs",
+        "3/4 cup honey",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground allspice",
+        "3 apples - peeled, cored and shredded",
+        "3/4 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Honey Bundt Cake",
+    "url": "http://allrecipes.com/recipe/91532/apple-honey-bundt-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-honey-glaze.json b/serverless-fleets/data/input/inferencing/recipes/apple-honey-glaze.json
new file mode 100644
index 000000000..29819e028
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-honey-glaze.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine honey, apple juice, molasses, barbeque sauce, cinnamon, and nutmeg together in a saucepan; bring to a soft boil. Reduce heat and simmer, stirring occasionally, until glaze is smooth and thickened, about 15 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups honey",
+        "1 cup apple juice",
+        "1/3 cup molasses",
+        "1/4 cup barbeque sauce",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Honey Glaze",
+    "url": "http://allrecipes.com/recipe/234961/apple-honey-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-honey-glazed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/apple-honey-glazed-chicken.json
new file mode 100644
index 000000000..437d42472
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-honey-glazed-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.",
+        "Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 cup apple jelly",
+        "1 tablespoon honey",
+        "1 tablespoon Dijon mustard",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "4 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Honey Glazed Chicken",
+    "url": "http://allrecipes.com/recipe/230107/apple-honey-glazed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-horseradish-aspic-with-fennel-238066.json b/serverless-fleets/data/input/inferencing/recipes/apple-horseradish-aspic-with-fennel-238066.json
new file mode 100644
index 000000000..abc5092fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-horseradish-aspic-with-fennel-238066.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Sprinkle gelatin over 1/4 cup apple juice in a 2-quart saucepan and let soften 1 minute. Stir in horseradish, salt, and remaining 2 3/4 cups juice. Heat over moderate heat, stirring frequently, until gelatin is dissolved. Pour through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids.",
+        "Quick-chill by putting bowl in a larger bowl of ice and cold water, stirring occasionally, until aspic begins to thicken, 10 to 15 minutes.",
+        "While aspic is chilling, chop enough fennel fronds to measure 1 tablespoon, then discard stalks. Cut bulb (half) into 1/4-inch dice. Toss apple, diced fennel, and fronds with lemon juice, then divide among ramekins. Ladle aspic into ramekins and chill, covered, until set, about 2 hours. Run a knife around aspic and invert ramekins onto plates to unmold."
+    ],
+    "ingredients": [
+        "1 tablespoon unflavored gelatin, from 2 (1/4-ounce) packages",
+        "3 cups clear apple juice",
+        "2 tablespoons bottled horseradish (not drained)",
+        "1/2 teaspoon salt",
+        "1/2 medium fennel bulb (sometimes labeled \"anise\") with fronds",
+        "1 Granny Smith apple, cut into 1/4-inch dice",
+        "1 teaspoon fresh lemon juice",
+        "Special equipment: 8 lightly oiled (1/2-cup) ramekins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Fruit",
+        "Onion",
+        "Freeze/Chill",
+        "Vegetarian",
+        "Horseradish",
+        "Apple",
+        "Fennel",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Apple Horseradish Aspic with Fennel",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-horseradish-aspic-with-fennel-238066"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-jack-iowa-pork-chops-from-des-m.json b/serverless-fleets/data/input/inferencing/recipes/apple-jack-iowa-pork-chops-from-des-m.json
new file mode 100644
index 000000000..a1203ef65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-jack-iowa-pork-chops-from-des-m.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, mix flour with seasoned salt; coat chops evenly with mixture and shake off excess. Over medium-high heat, melt butter in large skillet. Add chops, and cook about 5 minutes, turning once, or until meat surface is browned. Remove chops from pan and set aside on a separate plate.",
+        "Add onions, apples, and  mushrooms to skillet, cooking just until soft. Add thyme, salt, pepper, and apple brandy; stir to blend. Return chops to skillet and surround with onion mixture. Over medium heat, simmer uncovered, for about 10 minutes. Mix in cream and simmer until sauce thickens, about 10 minutes longer. Do not let cream boil."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon seasoned salt",
+        "4 boneless pork loin chops",
+        "1/4 cup butter",
+        "1/2 cup chopped green onions",
+        "3 Granny Smith apples - peeled, cored and sliced",
+        "3 cups sliced fresh mushrooms",
+        "1 teaspoon dried thyme",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 cup apple brandy",
+        "1 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Jack Iowa Pork Chops from Des Moines",
+    "url": "http://allrecipes.com/recipe/140392/apple-jack-iowa-pork-chops-from-des-m/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-jack-shot.json b/serverless-fleets/data/input/inferencing/recipes/apple-jack-shot.json
new file mode 100644
index 000000000..efd59d78b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-jack-shot.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Pour whiskey and sour apple schnapps into a shot glass and serve."
+    ],
+    "ingredients": [
+        "1 fluid ounce whiskey",
+        "1 fluid ounce sour apple schnapps"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Jack Shot",
+    "url": "http://allrecipes.com/recipe/153120/apple-jack-shot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-jack.json b/serverless-fleets/data/input/inferencing/recipes/apple-jack.json
new file mode 100644
index 000000000..0cd5598ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-jack.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Pour whiskey into a wide shot glass. Top with apple juice."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger Tennessee whiskey",
+        "2 fluid ounces apple juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Jack",
+    "url": "http://allrecipes.com/recipe/97959/apple-jack/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-jam-apple-pie-in-a-jar.json b/serverless-fleets/data/input/inferencing/recipes/apple-jam-apple-pie-in-a-jar.json
new file mode 100644
index 000000000..2f3a3ea25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-jam-apple-pie-in-a-jar.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "6 Granny Smith apples - peeled, cored, and finely chopped",
+        "4 cups white sugar",
+        "1/2 cup light brown sugar",
+        "1 large lemon, zested and juiced",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1/8 teaspoon allspice",
+        "5 half-pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Jam (Apple Pie in a Jar)",
+    "url": "http://allrecipes.com/recipe/239918/apple-jam-apple-pie-in-a-jar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-jelly.json b/serverless-fleets/data/input/inferencing/recipes/apple-jelly.json
new file mode 100644
index 000000000..d77d68547
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-jelly.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.",
+        "Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.",
+        "Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks."
+    ],
+    "ingredients": [
+        "3 1/2 pounds apples, cored and diced",
+        "3 cups water",
+        "7 1/2 cups white sugar",
+        "1/2 teaspoon butter (optional)",
+        "1 (2 ounce) package powdered fruit pectin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Jelly",
+    "url": "http://allrecipes.com/recipe/228810/apple-jelly/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-jicama-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/apple-jicama-coleslaw.json
new file mode 100644
index 000000000..2bf0c204c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-jicama-coleslaw.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place cabbage, jicama, and apple in a large bowl and toss to combine.",
+        "Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes.",
+        "Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.",
+        "Mix in cilantro and toss again.",
+        "Garnish with toasted corn bits and serve immediately."
+    ],
+    "ingredients": [
+        "1/2 small head green cabbage, cored and thinly sliced",
+        "1/2 jicama, sliced into matchsticks",
+        "1 large sweet apple (such as Fuji), sliced into matchsticks",
+        "1/2 cup mayonnaise",
+        "1/4 cup pineapple juice",
+        "1 teaspoon white sugar",
+        "hot sauce to taste",
+        "salt and freshly ground black pepper to taste",
+        "1/4 bunch chopped fresh cilantro",
+        "1/3 ounce toasted corn bits (such as CornNuts \u00ae), crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Jicama Coleslaw",
+    "url": "http://allrecipes.com/recipe/221137/apple-jicama-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-julep.json b/serverless-fleets/data/input/inferencing/recipes/apple-julep.json
new file mode 100644
index 000000000..2a4a91bd5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-julep.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large pitcher, stir together the apple juice, orange juice, pineapple juice and lemon juice. Mix and pour into glasses full of ice to serve. Garnish each serving with a mint leaf."
+    ],
+    "ingredients": [
+        "1 quart apple juice",
+        "1 cup orange juice",
+        "1 cup pineapple juice",
+        "1/4 cup lemon juice",
+        "1 sprig fresh mint leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Julep",
+    "url": "http://allrecipes.com/recipe/76020/apple-julep/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-kraut-tuna-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/apple-kraut-tuna-sandwich.json
new file mode 100644
index 000000000..16769b868
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-kraut-tuna-sandwich.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix tuna, sauerkraut, apple, Dijon mustard, and red wine vinegar in a bowl. Serve on toasted wheat bread."
+    ],
+    "ingredients": [
+        "1 (5 ounce) can tuna in water, drained",
+        "1/4 cup sauerkraut",
+        "1/4 cup finely chopped apple",
+        "2 tablespoons Dijon mustard",
+        "1 tablespoon red wine vinegar",
+        "4 slices whole wheat bread, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Kraut Tuna Sandwich",
+    "url": "http://allrecipes.com/recipe/223086/apple-kraut-tuna-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-kuchen.json b/serverless-fleets/data/input/inferencing/recipes/apple-kuchen.json
new file mode 100644
index 000000000..8c7ad1e5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-kuchen.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.  Peel, core, and cut each apple into 8 wedges.  Set aside.",
+        "In a medium bowl, combine the cake mix, coconut and margarine until crumbly.  Pat mixture lightly into prepared pan, building up the edges slightly to form a crust. Arrange the apple wedges on top.",
+        "Mix together the cinnamon and sugar and sprinkle over the apples and the cake mixture.  In a small bowl, whisk together the egg and sour cream.  Drizzle over the top of the cake.",
+        "Bake in the preheated oven for 35 minutes, or until the edges of the cake are golden and the apples are tender."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1/4 cup margarine, softened",
+        "1/2 cup flaked coconut",
+        "4 large Granny Smith apples",
+        "1/2 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1 cup sour cream",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Kuchen",
+    "url": "http://allrecipes.com/recipe/8186/apple-kuchen/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-ladybug-treats.json b/serverless-fleets/data/input/inferencing/recipes/apple-ladybug-treats.json
new file mode 100644
index 000000000..5f345bc5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-ladybug-treats.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.",
+        "Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae."
+    ],
+    "ingredients": [
+        "2 red apples",
+        "1/4 cup raisins",
+        "1 tablespoon peanut butter",
+        "8 thin pretzel sticks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Ladybug Treats",
+    "url": "http://allrecipes.com/recipe/29926/apple-ladybug-treats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-lemon-with-cinnamon-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-lemon-with-cinnamon-muffins.json
new file mode 100644
index 000000000..94779881d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-lemon-with-cinnamon-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.",
+        "In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.",
+        "Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.",
+        "Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "1 pinch salt",
+        "1/2 cup sugar",
+        "2 eggs, lightly beaten",
+        "10 tablespoons butter",
+        "1 tablespoon lemon zest",
+        "1 teaspoon lemon juice",
+        "1 cup milk",
+        "1 large Granny Smith apple - peeled, cored and chopped",
+        "1 tablespoon sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Lemon with Cinnamon Muffins",
+    "url": "http://allrecipes.com/recipe/55008/apple-lemon-with-cinnamon-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-loaf.json b/serverless-fleets/data/input/inferencing/recipes/apple-loaf.json
new file mode 100644
index 000000000..0319166fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-loaf.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.",
+        "Mix together flour, baking powder, soda, salt and nuts.",
+        "In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.",
+        "Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped walnuts",
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup apples - peeled, cored and shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Loaf",
+    "url": "http://allrecipes.com/recipe/6891/apple-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-mango-madness-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/apple-mango-madness-smoothie.json
new file mode 100644
index 000000000..96a54e5bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-mango-madness-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place mango, milk, apple juice, banana, Carnation Breakfast Essentials Drink and ice in blender; cover. Blend until smooth."
+    ],
+    "ingredients": [
+        "1 cup frozen mango cubes",
+        "1/2 cup fat free milk",
+        "1/2 cup apple juice",
+        "1/2 banana",
+        "1 packet Classic French Vanilla Flavor CARNATION BREAKFAST ESSENTIALS\u00ae LIGHT START\u2122"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Mango Madness Smoothie",
+    "url": "http://allrecipes.com/recipe/256893/apple-mango-madness-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-mango-salsa.json b/serverless-fleets/data/input/inferencing/recipes/apple-mango-salsa.json
new file mode 100644
index 000000000..96cfbfa4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-mango-salsa.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Toss mango, apple, cucumber, yellow bell pepper, onion, cilantro, jalapeno pepper, lime juice, orange juice, salt, and black pepper together in a bowl."
+    ],
+    "ingredients": [
+        "1 mango - peeled, seeded, and diced",
+        "1 red apple - peeled, cored, and diced",
+        "1 cucumber, peeled and diced",
+        "1 yellow bell pepper, diced",
+        "1/3 cup diced red onion",
+        "1/3 cup chopped fresh cilantro",
+        "1 jalapeno pepper, seeded and diced",
+        "1 tablespoon lime juice",
+        "1 tablespoon orange juice",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Mango Salsa",
+    "url": "http://allrecipes.com/recipe/222673/apple-mango-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-maple-crumble-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-maple-crumble-pie.json
new file mode 100644
index 000000000..9487b0477
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-maple-crumble-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place the apples in an 8x8 inch baking dish.  Pour the maple syrup over the apples.  In a bowl, cream together the butter and brown sugar.  Stir in the flour, salt and oats.  Sprinkle the oat mixture over the apples.",
+        "Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender."
+    ],
+    "ingredients": [
+        "5 apples - peeled, cored and sliced",
+        "2/3 cup maple syrup",
+        "1/2 cup butter",
+        "1/2 cup brown sugar",
+        "3/4 cup all-purpose flour",
+        "1 pinch salt",
+        "3/4 cup rolled oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Maple Crumble Pie",
+    "url": "http://allrecipes.com/recipe/22515/apple-maple-crumble-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-maple-stuffed-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/apple-maple-stuffed-pork-chops.json
new file mode 100644
index 000000000..1ccc055da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-maple-stuffed-pork-chops.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking pan.",
+        "Mix together the apple pie filling and cinnamon in a bowl.",
+        "Lay each chop on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan.",
+        "Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the meat should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can apple pie filling",
+        "1 tablespoon ground cinnamon",
+        "4 thick cut pork chops",
+        "2 tablespoons maple syrup",
+        "2 cups cornflake crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Maple Stuffed Pork Chops",
+    "url": "http://allrecipes.com/recipe/103959/apple-maple-stuffed-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-martini.json b/serverless-fleets/data/input/inferencing/recipes/apple-martini.json
new file mode 100644
index 000000000..f391fbee7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-martini.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Pour the vodka, schnapps, lemonade, and soda into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a lime wedge and maraschino cherry to serve."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger best-quality vodka",
+        "1 (1.5 fluid ounce) jigger apple schnapps",
+        "1 (1.5 fluid ounce) jigger frozen lemonade",
+        "1 (1.5 fluid ounce) jigger chilled lemon-lime soda",
+        "1 lime wedge",
+        "1 maraschino cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Martini",
+    "url": "http://allrecipes.com/recipe/60758/apple-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-matzo-kugel.json b/serverless-fleets/data/input/inferencing/recipes/apple-matzo-kugel.json
new file mode 100644
index 000000000..042332813
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-matzo-kugel.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.",
+        "In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.",
+        "Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender."
+    ],
+    "ingredients": [
+        "4 matzo sheets",
+        "3 eggs, beaten",
+        "1/2 teaspoon salt",
+        "1/2 cup sugar",
+        "1/4 cup vegetable oil",
+        "1 teaspoon ground cinnamon, or to taste",
+        "2 apples - peeled, cored and cubed",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Matzo Kugel",
+    "url": "http://allrecipes.com/recipe/70770/apple-matzo-kugel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-matzoh-kugel-104862.json b/serverless-fleets/data/input/inferencing/recipes/apple-matzoh-kugel-104862.json
new file mode 100644
index 000000000..27f331bea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-matzoh-kugel-104862.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "1. Preheat the oven to 350\u00b0F.",
+        "2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.",
+        "3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.",
+        "4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.",
+        "5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.",
+        "6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature."
+    ],
+    "ingredients": [
+        "4 large apples, Granny Smith or any tart apple, cored and cut into medium dice",
+        "1/2 cup light brown sugar",
+        "1/4 cup orange juice",
+        "6 plain matzohs",
+        "8 eggs",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1 1/2 cups sugar",
+        "1/2 cup (8 tablespoons) butter or margarine, melted",
+        "1 cup golden raisins",
+        "1 cup dried apricots, medium, chopped",
+        "4 tablespoons butter or margarine, cut into small pieces, for casserole topping"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Passover",
+        "Orange",
+        "Raisin",
+        "Apple",
+        "Apricot",
+        "Spring",
+        "Kosher"
+    ],
+    "title": "Apple-Matzoh Kugel",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-matzoh-kugel-104862"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-milkshake.json b/serverless-fleets/data/input/inferencing/recipes/apple-milkshake.json
new file mode 100644
index 000000000..8d48aa601
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-milkshake.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!"
+    ],
+    "ingredients": [
+        "1 apple - peeled, cored, and chopped",
+        "1 1/2 cups milk",
+        "3 scoops vanilla ice cream",
+        "2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Milkshake",
+    "url": "http://allrecipes.com/recipe/74755/apple-milkshake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-mincemeat-crumble.json b/serverless-fleets/data/input/inferencing/recipes/apple-mincemeat-crumble.json
new file mode 100644
index 000000000..ed99a2881
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-mincemeat-crumble.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.",
+        "Mix together the apples, mincemeat and lemon juice. Place in prepared pan.",
+        "In a  medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly.  Sprinkle evenly over apple mixture.",
+        "Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender."
+    ],
+    "ingredients": [
+        "4 cups thinly sliced apples",
+        "1 1/2 cups prepared mincemeat pie filling",
+        "2 tablespoons lemon juice",
+        "1/2 cup all-purpose flour",
+        "1/2 cup Brazil nuts, chopped",
+        "1/3 cup packed brown sugar",
+        "1/3 cup quick cooking oats",
+        "1/3 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Mincemeat Crumble",
+    "url": "http://allrecipes.com/recipe/15672/apple-mincemeat-crumble/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-mincemeat-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-mincemeat-pie.json
new file mode 100644
index 000000000..1717084c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-mincemeat-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C).",
+        "Place apples, butter, and lemon juice into a saucepan over medium heat, and cook, stirring often, until the apples are tender, 8 to 10 minutes. Stir in sugar, cinnamon, nutmeg, and vanilla extract. Mix in the mincemeat and walnuts until thoroughly combined, and set the pie filling aside.",
+        "Fit a pie crust into a 9-inch pie dish; pour the filling into the crust. With a brush dipped in water, moisten the edge of the bottom crust. Top the pie with the second crust, and crimp the two crusts together with a fork to seal. Cut 4 slits into the top crust for steam vents. In a small bowl, whisk the egg yolk with water, and brush the yolk mixture over the top crust.",
+        "Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove the pie from the oven, and cover the crust edges with strips of aluminum foil to prevent over baking. Return the pie to the oven, and bake until the crust is golden brown and the filling is bubbling, 30 to 35 more minutes."
+    ],
+    "ingredients": [
+        "4 apples - peeled, cored and chopped",
+        "2 tablespoons butter",
+        "2 teaspoons lemon juice",
+        "1/2 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/8 teaspoon ground nutmeg",
+        "1 1/2 teaspoons vanilla extract",
+        "2 cups prepared mincemeat (such as None Such\u00ae)",
+        "1 cup chopped walnuts (optional)",
+        "1 package of refrigerated pastry for double-crust pie (such as Pillsbury\u00ae",
+        "1 egg yolk",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Mincemeat Pie",
+    "url": "http://allrecipes.com/recipe/215763/apple-mincemeat-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-muffins.json
new file mode 100644
index 000000000..36afd2ff3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.",
+        "In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)  Stir in chopped apples.",
+        "Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup apple juice",
+        "1/3 cup vegetable oil",
+        "1 egg",
+        "1 teaspoon ground cinnamon",
+        "1 cup apples - peeled, cored and finely diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Muffins",
+    "url": "http://allrecipes.com/recipe/7904/apple-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-noodle-kugel-356031.json b/serverless-fleets/data/input/inferencing/recipes/apple-noodle-kugel-356031.json
new file mode 100644
index 000000000..436834402
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-noodle-kugel-356031.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F with rack in upper third. Butter a 1 1/2-quart gratin or other shallow baking dish.",
+        "Whisk together eggs, butter, 7 tablespoons sugar, zest, and nutmeg in a large bowl until well combined, then stir in apples.",
+        "Cook noodles in a large pot of salted boiling water until al dente, about 5 minutes. Drain noodles, then toss well with apple mixture. Spread in baking dish and sprinkle with remaining tablespoon sugar.",
+        "Bake kugel until top is golden, about 30 minutes. Cool 5 minutes."
+    ],
+    "ingredients": [
+        "3 large eggs",
+        "1/2 stick unsalted butter, melted and cooled",
+        "1/2 cup sugar, divided",
+        "1 teaspoon grated lemon zest",
+        "1/4 teaspoon grated nutmeg",
+        "1 1/2 pound Gala apples (about 3), peeled and coarsely grated on large holes of a box grater",
+        "5 ounces fine egg noodles (4 cups)",
+        "Accompaniment: sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Rosh Hashanah/Yom Kippur",
+        "Apple",
+        "Shavuot",
+        "Noodle",
+        "Nutmeg",
+        "Butter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Noodle Kugel",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-noodle-kugel-356031"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-noodle-kugel.json b/serverless-fleets/data/input/inferencing/recipes/apple-noodle-kugel.json
new file mode 100644
index 000000000..1846c67d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-noodle-kugel.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grease a 2-quart baking dish.",
+        "Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.",
+        "Stir melted butter and noodles in a large bowl.",
+        "Mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.",
+        "Beat egg whites in a large bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.",
+        "Fold egg whites into noodle mixture; pour into prepared baking dish.",
+        "Bake in the preheated oven until browned, about 40 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package egg noodles",
+        "2 tablespoons butter, melted",
+        "3 Macintosh apples, sliced",
+        "3 eggs, separated",
+        "1 cup white sugar",
+        "1/4 cup golden raisins",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Noodle Kugel",
+    "url": "http://allrecipes.com/recipe/220949/apple-noodle-kugel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-nut-cake-with-rum-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-nut-cake-with-rum-sauce.json
new file mode 100644
index 000000000..9bd5947bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-nut-cake-with-rum-sauce.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 2 cups flour, baking soda, cinnamon and salt. Set aside.",
+        "In a large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, 1/2 teaspoon butter flavoring and 2 tablespoons water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans.",
+        "Pour batter into prepared 9x13 inch pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.",
+        "To make the Rum Sauce:  In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 teaspoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2 teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum flavoring. Pour sauce over the cake and serve."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon salt",
+        "2 cups white sugar",
+        "1 cup margarine",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "1/2 teaspoon butter flavored extract",
+        "2 tablespoons water",
+        "4 apple - peeled, cored and diced",
+        "1 cup chopped pecans",
+        "1 cup water",
+        "1/2 cup margarine",
+        "2 teaspoons all-purpose flour",
+        "1/8 teaspoon salt",
+        "2 teaspoons vanilla extract",
+        "1/4 teaspoon butter flavored extract",
+        "2 teaspoons rum flavored extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Nut Cake with Rum Sauce",
+    "url": "http://allrecipes.com/recipe/17832/apple-nut-cake-with-rum-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-nut-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-nut-muffins.json
new file mode 100644
index 000000000..8b8a82ad3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-nut-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.",
+        "In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.",
+        "Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1152&h=603&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2610393.jpg",
+    "ingredients": [
+        "\u00be cup butter",
+        "1\u2009\u00bd cups white sugar",
+        "3  eggs",
+        "1\u2009\u00bd teaspoons vanilla extract",
+        "3\u2009\u00bd cups all-purpose flour",
+        "1\u2009\u00bd teaspoons baking powder",
+        "1\u2009\u00bd teaspoons baking soda",
+        "\u00be teaspoon salt",
+        "1\u2009\u00bd cups sour cream",
+        "1 (21 ounce) can apple pie filling",
+        "1 cup chopped walnuts",
+        "\u00bc cup white sugar",
+        "\u00bd teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Nut Muffins",
+    "url": "http://allrecipes.com/recipe/18506/apple-nut-muffins/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-nut-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/apple-nut-stuffing.json
new file mode 100644
index 000000000..12a20fb03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-nut-stuffing.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter in a skillet over medium heat. Saute onion and celery until tender, but not browned; transfer to a large bowl. Add bread cubes, chopped apples, walnuts, raisins, and apple cider. Season with sage, salt and pepper. Mix well, and place into a baking dish.",
+        "Cover, and bake in preheated oven for 1 1/2 hours."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 cup chopped onion",
+        "1 cup chopped celery",
+        "6 cups toasted bread cubes",
+        "3 cups diced peeled apples",
+        "1/2 cup coarsely chopped walnuts",
+        "1/4 cup raisins",
+        "1/2 cup apple cider",
+        "1 teaspoon dried sage",
+        "1 teaspoon salt",
+        "1/2 teaspoon pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Nut Stuffing",
+    "url": "http://allrecipes.com/recipe/51912/apple-nut-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-oat-crisp-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-oat-crisp-pie.json
new file mode 100644
index 000000000..89cd02f9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-oat-crisp-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate.",
+        "Fill pie plate with apples, creating a slight mound.",
+        "Combine flour, oats, brown sugar, cinnamon, and nutmeg in a large bowl. Cut in butter with a pastry blender or knife and fork until mixture is crumbly. Sprinkle over apples.",
+        "Bake in the preheated oven until apples are tender and bubbling and top is lightly golden brown, 45 to 55 minutes. Let cool before slicing, about 15 minutes."
+    ],
+    "ingredients": [
+        "5 Cortland apples - peeled, cored, and sliced",
+        "3/4 cup all-purpose flour",
+        "3/4 cup rolled oats",
+        "1/2 cup packed brown sugar",
+        "3/4 teaspoon ground cinnamon",
+        "3/4 teaspoon ground nutmeg",
+        "1/2 cup butter at room temperature, cut into cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Oat Crisp Pie",
+    "url": "http://allrecipes.com/recipe/255720/apple-oat-crisp-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-oat-quinoa-granola.json b/serverless-fleets/data/input/inferencing/recipes/apple-oat-quinoa-granola.json
new file mode 100644
index 000000000..170baa502
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-oat-quinoa-granola.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.",
+        "Spread diced apples on baking sheet. Sprinkle 2 teaspoons cinnamon and 1 teaspoon nutmeg on top.",
+        "Bake apples in the preheated oven, stirring at 10-minute intervals, until tender but not over-crisp, about 40 minutes total.",
+        "Mix honey, applesauce, coconut oil, 1 tablespoon cinnamon, 1 teaspoon nutmeg, ginger, and cloves together in a large bowl. Stir in quinoa. Let sit, about 5 minutes.",
+        "Stir oats, almond, and coconut into the honey mixture. Spread evenly over baked apple pieces.",
+        "Bake in the preheated oven, stirring at 10-minute-intervals, until granola is golden brown and crispy, about 40 minutes. Cool completely before storing, 30 minutes to 1 hour."
+    ],
+    "ingredients": [
+        "Apples:",
+        "3 apples, cored and diced",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "Granola:",
+        "1/3 cup honey",
+        "1/4 cup applesauce",
+        "1/4 cup coconut oil",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground ginger",
+        "1/2 teaspoon ground cloves",
+        "1 cup quinoa",
+        "2 cups rolled oats",
+        "1/2 cup coarsely ground almonds",
+        "1/2 cup flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Oat-Quinoa Granola",
+    "url": "http://allrecipes.com/recipe/246650/apple-oat-quinoa-granola/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-bar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-bar-cookies.json
new file mode 100644
index 000000000..7ee385d39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-bar-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.",
+        "In a large bowl, cream together the butter and brown sugar until smooth. Beat in the oats, flour, cinnamon, and vanilla. Fold in the applesauce and walnuts. Transfer the mixture to the prepared pan.",
+        "Bake 35 minutes in the preheated oven, until golden brown. Cool in pan, and cut into squares."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 cup packed brown sugar",
+        "2 1/2 cups uncooked rolled oats",
+        "1 cup all-purpose flour",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon vanilla extract",
+        "1/4 cup applesauce",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Oatmeal Bar Cookies",
+    "url": "http://allrecipes.com/recipe/74911/apple-oatmeal-bar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-bars.json b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-bars.json
new file mode 100644
index 000000000..e4473888c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-bars.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix flour, salt and baking soda.  Add brown sugar and oatmeal, mix well.  Cut in 1 cup butter.",
+        "Spread half of the crumb mixture in a buttered 9 x 13 pan.",
+        "Put apples on top of bottom layer.  Cover with remaining crumb mixture and dot with 4 tablespoons butter.",
+        "Bake at 350 degrees F (175 degrees C)  for 40 to 45 minutes.  It is great served with ice cream!"
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 cup packed brown sugar",
+        "1 cup rolled oats",
+        "1 cup butter",
+        "4 tablespoons butter",
+        "6 cups thinly sliced apples"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Oatmeal Bars",
+    "url": "http://allrecipes.com/recipe/10844/apple-oatmeal-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-breakfast-cups.json b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-breakfast-cups.json
new file mode 100644
index 000000000..2db94e1d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-breakfast-cups.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Generously grease muffin cups or line with paper liners.",
+        "Combine oats, oat flour, cinnamon, allspice, baking soda, and salt in a large bowl. Add apples, yogurt, eggs, brown sugar, butter, and vanilla extract to oat mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes."
+    ],
+    "ingredients": [
+        "1 cup whole oats",
+        "1 cup oat flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon allspice",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 large apples - peeled, cored, and chopped",
+        "3/4 cup plain yogurt",
+        "2 eggs",
+        "1/2 cup brown sugar",
+        "1/4 cup butter, melted",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Oatmeal Breakfast Cups",
+    "url": "http://allrecipes.com/recipe/241411/apple-oatmeal-breakfast-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-cookies-i.json
new file mode 100644
index 000000000..85381195a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-cookies-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, cream together the shortening and sugar.  Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.",
+        "Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup shortening",
+        "3/4 cup white sugar",
+        "2 eggs",
+        "1 cup rolled oats",
+        "1 cup diced apple without peel",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Oatmeal Cookies I",
+    "url": "http://allrecipes.com/recipe/9636/apple-oatmeal-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-cookies-ii.json
new file mode 100644
index 000000000..f24d8d7de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-cookies-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the margarine, honey, egg and vanilla until smooth. Combine the whole wheat flour, baking soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3008&h=1575&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F13190.jpg",
+    "ingredients": [
+        "\u00bd cup margarine, softened",
+        "\u00bd cup honey",
+        "1  egg",
+        "1 teaspoon vanilla extract",
+        "\u00be cup stone ground whole wheat flour",
+        "\u00bd teaspoon baking soda",
+        "\u00be teaspoon ground cinnamon",
+        "1\u2009\u00bd cups quick-cooking oats",
+        "1  apple, cored and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Oatmeal Cookies II",
+    "url": "http://allrecipes.com/recipe/26106/apple-oatmeal-cookies-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-crisp.json b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-crisp.json
new file mode 100644
index 000000000..6ee9fb918
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-oatmeal-crisp.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.",
+        "In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "1 cup rolled oats",
+        "1 cup all-purpose flour",
+        "1/2 cup butter, melted",
+        "3 cups apples - peeled, cored and chopped",
+        "1/2 cup white sugar",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Oatmeal Crisp",
+    "url": "http://allrecipes.com/recipe/24127/apple-oatmeal-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-onion-roast-turkey-with-pan-gravy-104290.json b/serverless-fleets/data/input/inferencing/recipes/apple-onion-roast-turkey-with-pan-gravy-104290.json
new file mode 100644
index 000000000..3aa5b2a50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-onion-roast-turkey-with-pan-gravy-104290.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place turkey neck, heart and gizzard in large pot. Add 8 cups cold water and 2 celery stalks; bring to boil. Reduce heat to medium-low and simmer 1 hour. Strain into large measuring cup. Return turkey stock to pot; simmer until reduced to 4 cups, about 30 minutes. (Can be prepared 1 day ahead. Cover; chill.)",
+        "Position rack in bottom third of oven and preheat to 350\u00b0F. Rinse turkey inside and out; pat dry. Remove excess fat from neck and main cavities. Place turkey on rack set in large roasting pan. Place onion, apple and remaining 2 celery stalks in main cavity. Rub outside of turkey with bacon drippings; sprinkle with salt and pepper. Loosely tie legs together to hold shape. Cover breast portion of turkey with sheet of heavy-duty foil. Pour turkey stock into pan around turkey.",
+        "Roast turkey 1 1/2 hours. Remove foil from over breast. Baste turkey with pan juices. Continue to roast turkey until thermometer inserted into thickest part of thigh registers 180\u00b0F, basting occasionally with pan juices, about 1 1/4 hours longer. Transfer turkey to platter; let stand at least 20 minutes.",
+        "Pour juices from roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. If necessary, add enough chicken broth to degreased pan juices to measure 2 1/2 cups. Heat 2 tablespoons turkey fat in heavy medium saucepan over medium-high heat. Add flour; whisk until beginning to color, about 2 minutes. Gradually whisk in pan juices and any collected juices from platter holding turkey. Boil gravy until thickened enough to coat spoon, whisking often, about 8 minutes. Season with salt and pepper. Serve turkey with gravy."
+    ],
+    "ingredients": [
+        "1 14- to 15-pound turkey; neck, heart and gizzard reserved",
+        "8 cups cold water",
+        "4 large celery stalks",
+        "1 white onion, quartered",
+        "1 tart green apple, quartered",
+        "Bacon drippings or olive oil",
+        "Canned low-salt chicken broth (if needed)",
+        "2 tablespoons all purpose flour"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Onion",
+        "Poultry",
+        "turkey",
+        "Roast",
+        "Thanksgiving",
+        "Apple",
+        "Fall"
+    ],
+    "title": "Apple-Onion Roast Turkey with Pan Gravy",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-onion-roast-turkey-with-pan-gravy-104290"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-orchard-punch.json b/serverless-fleets/data/input/inferencing/recipes/apple-orchard-punch.json
new file mode 100644
index 000000000..ef04cb0c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-orchard-punch.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.",
+        "Thinly slice the apple vertically,  forming whole apple slices. Float apple slices on top of punch."
+    ],
+    "ingredients": [
+        "1 (32 fluid ounce) bottle apple juice, chilled",
+        "1 (12 fluid ounce) can frozen cranberry juice concentrate",
+        "1 cup orange juice",
+        "1 1/2 liters ginger ale",
+        "1 apple"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Orchard Punch",
+    "url": "http://allrecipes.com/recipe/20580/apple-orchard-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pan-chicken.json b/serverless-fleets/data/input/inferencing/recipes/apple-pan-chicken.json
new file mode 100644
index 000000000..fc2c104f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pan-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 onion, chopped",
+        "1 clove garlic, crushed",
+        "4 boneless, skinless chicken breast halves",
+        "3 apples - peeled, cored and sliced",
+        "3 tablespoons dried currants",
+        "3 tablespoons pine nuts (optional)",
+        "1/3 cup apple juice",
+        "1 1/2 teaspoons dried thyme",
+        "1 1/2 teaspoons chopped fresh parsley",
+        "1 jalapeno pepper, seeded and chopped (optional)",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pan Chicken",
+    "url": "http://allrecipes.com/recipe/38324/apple-pan-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pan-dowdy.json b/serverless-fleets/data/input/inferencing/recipes/apple-pan-dowdy.json
new file mode 100644
index 000000000..49e1a120f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pan-dowdy.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.",
+        "Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.",
+        "Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.",
+        "Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes."
+    ],
+    "ingredients": [
+        "4 cups peeled and sliced apples",
+        "1 cup brown sugar",
+        "1/4 cup all-purpose flour",
+        "2 tablespoons vinegar",
+        "1 cup water",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon butter",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 1/2 tablespoons shortening",
+        "3/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pan Dowdy",
+    "url": "http://allrecipes.com/recipe/213571/apple-pan-dowdy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pancake.json b/serverless-fleets/data/input/inferencing/recipes/apple-pancake.json
new file mode 100644
index 000000000..d4cdb2b27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pancake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.",
+        "Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.",
+        "Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 large apple, cored and sliced",
+        "1/2 cup white sugar, divided",
+        "2 teaspoons ground cinnamon",
+        "4 eggs",
+        "1/3 cup milk",
+        "1/3 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon vanilla extract",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pancake",
+    "url": "http://allrecipes.com/recipe/233506/apple-pancake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pancakes-with-cinnamon-butter-109488.json b/serverless-fleets/data/input/inferencing/recipes/apple-pancakes-with-cinnamon-butter-109488.json
new file mode 100644
index 000000000..f05cf8fac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pancakes-with-cinnamon-butter-109488.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Using electric mixer, beat all ingredients in small bowl until blended.",
+        "Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.",
+        "Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.",
+        "Preheat oven to 250\u00b0F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.",
+        "Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve."
+    ],
+    "ingredients": [
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1/2 cup powdered sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon grated orange peel",
+        "2 teaspoons fresh lemon juice",
+        "1 teaspoon grated lemon peel",
+        "2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored",
+        "1 2/3 cups all purpose flour",
+        "2 tablespoons (packed) golden brown sugar",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup whole milk",
+        "2 large eggs",
+        "1/2 cup (1 stick) unsalted butter, melted, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Lemon",
+        "Apple",
+        "Fall",
+        "Cinnamon",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Pancakes with Cinnamon Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pancakes-with-cinnamon-butter-109488"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-peanut-butter-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-peanut-butter-cake.json
new file mode 100644
index 000000000..9bb45cd0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-peanut-butter-cake.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds(R) Parchment Paper*.",
+        "Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.",
+        "Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.",
+        "Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.",
+        "Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.",
+        "Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.",
+        "Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency."
+    ],
+    "ingredients": [
+        "3/4 cup all-purpose flour",
+        "1/4 cup whole wheat flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground allspice",
+        "3/4 cup packed brown sugar",
+        "2 tablespoons butter, softened",
+        "1 egg",
+        "1/4 cup applesauce",
+        "1/2 teaspoon vanilla",
+        "3/4 cup tart apple, such as Granny Smith, peeled and diced",
+        "1/4 cup peanut butter chips",
+        "Peanut Butter Glaze:",
+        "3 tablespoons creamy peanut butter",
+        "2 tablespoons milk, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Peanut Butter Cake",
+    "url": "http://allrecipes.com/recipe/238406/apple-peanut-butter-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-peanut-butter-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apple-peanut-butter-oatmeal-cookies.json
new file mode 100644
index 000000000..d976f7214
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-peanut-butter-oatmeal-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat eggs, applesauce, peanut butter, brown sugar, and vanilla extract in a bowl until smooth.",
+        "Combine oats, all-purpose flour, flax seed meal, whole wheat flour, baking soda, and cinnamon in another bowl. Stir egg mixture into oat mixture and add apples; mix until evenly blended.",
+        "Roll dough into golf ball-sized balls and place 2 inches apart onto baking sheets.",
+        "Bake in preheated oven until cookies are golden, about 12 minutes."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "2 cups cinnamon applesauce",
+        "1 cup peanut butter",
+        "1/2 cup brown sugar",
+        "2 teaspoons vanilla extract",
+        "3 cups rolled oats",
+        "1 cup all-purpose flour",
+        "1 cup flax seed meal",
+        "1/2 cup whole wheat flour",
+        "1 1/2 teaspoons baking soda",
+        "1 1/2 teaspoons ground cinnamon",
+        "2 apples - peeled, cored, and cut into small cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Peanut Butter Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/232142/apple-peanut-butter-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pear-and-cranberry-coffee-cake-51257400.json b/serverless-fleets/data/input/inferencing/recipes/apple-pear-and-cranberry-coffee-cake-51257400.json
new file mode 100644
index 000000000..a30bbf24c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pear-and-cranberry-coffee-cake-51257400.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix\u2013you want a crumbly texture. Set aside.",
+        "Grease an 8- inch round spring-form pan with butter. Set aside.",
+        "Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.",
+        "Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.",
+        "Press the first piece of dough into the spring-form pan.",
+        "Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.",
+        "Allow the cake to rest for 60 minutes.",
+        "Preheat the oven to 350\u00b0F.",
+        "Bake the cake in the middle of the oven for 55 minutes.",
+        "Allow to sit for about 15 minutes, then remove it from the spring-form pan.",
+        "Allow to cool before serving."
+    ],
+    "ingredients": [
+        "1 cup oats",
+        "3/4 cup white rice flour",
+        "1 cup brown sugar, well packed",
+        "1 cup chopped nuts (optional)",
+        "1/2 cup melted unsalted butter",
+        "Pinch of ground cinnamon",
+        "1 pound (grapefruit-size portion) Apple Cider Brioche",
+        "Unsalted butter, for greasing the pan",
+        "2 small apples (1 tart and 1 sweet), thinly sliced",
+        "1 pear, thinly sliced",
+        "3 tablespoons brown sugar",
+        "Grated zest of half an orange",
+        "1 1/2 cups streusel topping (above)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Dessert",
+        "Thanksgiving",
+        "Wheat/Gluten-Free",
+        "Cranberry",
+        "Apple",
+        "Pear"
+    ],
+    "title": "Apple, Pear, and Cranberry Coffee Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pear-and-cranberry-coffee-cake-51257400"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pear-and-dried-cherry-crumble-239841.json b/serverless-fleets/data/input/inferencing/recipes/apple-pear-and-dried-cherry-crumble-239841.json
new file mode 100644
index 000000000..8702fbd91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pear-and-dried-cherry-crumble-239841.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 13x9x2-inch oval ceramic baking dish. Mix 1 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and nutmeg in large bowl. Add apples, pears, and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.",
+        "Using fingertips, mix butter, brown sugar, lemon peel, remaining 1 1/2 cups flour, and remaining 1 teaspoon cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.",
+        "Bake until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes.",
+        "Meanwhile, beat cream in medium bowl until peaks form. Gradually whisk in maple syrup.",
+        "Spoon crumble into bowls and serve with vanilla ice cream and maple cream."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "3 tablespoons plus 1 1/2 cups all purpose flour",
+        "2 teaspoons ground cinnamon, divided",
+        "1/2 teaspoon ground nutmeg",
+        "4 large Granny Smith apples, peeled, cored, cut into 1/4-inch-thick slices (about 4 cups)",
+        "2 large pears, peeled, cored, cut into 1/4-inch-thick slices (about 3 cups)",
+        "1 cup dried cherries (about 6 ounces)",
+        "1 tablespoon fresh lemon juice",
+        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
+        "3/4 cup (packed) golden brown sugar",
+        "1 1/2 teaspoons finely grated lemon peel",
+        "1 cup chilled whipping cream",
+        "6 tablespoons pure maple syrup (preferably grade B)",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Dried Fruit",
+        "Apple",
+        "Pear",
+        "Cherry",
+        "Fall",
+        "Maple Syrup"
+    ],
+    "title": "Apple, Pear, and Dried-Cherry Crumble",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pear-and-dried-cherry-crumble-239841"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pear-cobbler-with-cheddar-crust-104288.json b/serverless-fleets/data/input/inferencing/recipes/apple-pear-cobbler-with-cheddar-crust-104288.json
new file mode 100644
index 000000000..9e058cc3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pear-cobbler-with-cheddar-crust-104288.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add half of pears and half of apples. Saut\u00e9 until fruit is soft, stirring occasionally, about 9 minutes. Transfer fruit to large bowl. Repeat with remaining 3 tablespoons butter and remaining pears and apples. Mix sugar, flour and ground cinnamon into fruit. Stir in whipping cream and apple juice. Transfer filling to 15x10x2-inch glass baking dish. (Filling can be prepared 6 hours ahead. Cover and refrigerate. Bake filling at 375\u00b0F for 10 minutes before adding topping.)",
+        "Whisk flour, sugar, baking powder and salt in medium bowl. Add chilled butter and rub in with fingertips until mixture resembles coarse meal. Stir in cheese. (Can be made 6 hours ahead. Cover and chill.) Beat milk and egg in small bowl to blend. Mix into flour mixture with wooden spoon (dough will be stiff).",
+        "Drop dough by heaping tablespoonfuls onto filling, spacing evenly. Bake cobbler until filling is bubbling and tester inserted into topping comes out clean, about 45 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "6 tablespoons (3/4 stick) unsalted butter",
+        "4 pounds firm but ripe Anjou pears, peeled, cored, quartered, cut into 1/2-inch-thick wedges",
+        "4 pounds Golden Delicious apples, peeled, cored, quartered, cut into 1/2-inch-thick wedges",
+        "3/4 cup sugar",
+        "2 tablespoons all purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup whipping cream",
+        "1/2 cup apple juice",
+        "2 cups all purpose flour",
+        "2 tablespoons sugar",
+        "1 tablespoon baking powder",
+        "1/4 teaspoon salt",
+        "10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1 cup (packed) shredded extra-sharp cheddar cheese (about 4 ounces)",
+        "2/3 cup whole milk",
+        "1 large egg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Pear",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Pear Cobbler with Cheddar Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pear-cobbler-with-cheddar-crust-104288"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pear-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-pear-sauce.json
new file mode 100644
index 000000000..eab80241f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pear-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.",
+        "Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days."
+    ],
+    "ingredients": [
+        "4 pears, cut into chunks",
+        "3 apples, cut into chunks",
+        "1/2 cup water",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pear Sauce",
+    "url": "http://allrecipes.com/recipe/229225/apple-pear-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pecan-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/apple-pecan-cobbler.json
new file mode 100644
index 000000000..596c27417
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pecan-cobbler.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.",
+        "Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.",
+        "In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.",
+        "Bake in the preheated oven for 55 minutes."
+    ],
+    "ingredients": [
+        "4 cups thinly sliced apples",
+        "1/2 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 cup chopped pecans",
+        "1 cup all-purpose flour",
+        "1 cup white sugar",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1 egg, beaten",
+        "1/2 cup evaporated milk",
+        "1/3 cup butter, melted",
+        "1/4 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pecan Cobbler",
+    "url": "http://allrecipes.com/recipe/15138/apple-pecan-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pecan-corn-bread-dressing.json b/serverless-fleets/data/input/inferencing/recipes/apple-pecan-corn-bread-dressing.json
new file mode 100644
index 000000000..3e9373737
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pecan-corn-bread-dressing.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.",
+        "In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.",
+        "In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.",
+        "Bake for 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "1 (9x9 inch) pan cornbread, cooled and crumbled",
+        "4 cups herb-seasoned dry bread stuffing mix",
+        "2 tablespoons chopped fresh parsley",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground ginger",
+        "3/4 cup butter",
+        "1 cup chopped celery",
+        "1 cup chopped onion",
+        "2 cups apple juice",
+        "2 cups chopped apples",
+        "3 eggs",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pecan Corn Bread Dressing",
+    "url": "http://allrecipes.com/recipe/9063/apple-pecan-corn-bread-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pecan-cornbread-dressing.json b/serverless-fleets/data/input/inferencing/recipes/apple-pecan-cornbread-dressing.json
new file mode 100644
index 000000000..871d9ba3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pecan-cornbread-dressing.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.",
+        "Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.",
+        "In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.",
+        "Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top."
+    ],
+    "ingredients": [
+        "1 (9x9 inch) pan cornbread, cooled and crumbled",
+        "1 (8 ounce) package herb-seasoned dry bread stuffing mix",
+        "2 tablespoons chopped fresh parsley",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon salt",
+        "3/4 cup butter",
+        "1 cup chopped celery",
+        "1 cup chopped onion",
+        "2 cups chopped apples",
+        "1/2 cup chopped pecans",
+        "2 cups apple juice",
+        "3 eggs, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pecan Cornbread Dressing",
+    "url": "http://allrecipes.com/recipe/13584/apple-pecan-cornbread-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pecan-cranberry-and-avocado.json b/serverless-fleets/data/input/inferencing/recipes/apple-pecan-cranberry-and-avocado.json
new file mode 100644
index 000000000..41854ee0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pecan-cranberry-and-avocado.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat."
+    ],
+    "ingredients": [
+        "1 cup baby spinach leaves",
+        "1 tablespoon dried cranberries",
+        "1 tablespoon chopped salted pecans",
+        "1/2 apple, cored and diced",
+        "1 tablespoon diced red onion",
+        "2 tablespoons grated carrot",
+        "1/4 avocado, peeled and diced",
+        "1 tablespoon balsamic vinaigrette salad dressing, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing",
+    "url": "http://allrecipes.com/recipe/149268/apple-pecan-cranberry-and-avocado/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-phyllo-strudel-232959.json b/serverless-fleets/data/input/inferencing/recipes/apple-phyllo-strudel-232959.json
new file mode 100644
index 000000000..64e60eb52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-phyllo-strudel-232959.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat oven to 350\u00b0F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices."
+    ],
+    "ingredients": [
+        "6 Granny Smith apples, peeled, cored and cut into 1/4-inch slices",
+        "1/2 cup dried cranberries or cherries",
+        "1 1/2 cups brown sugar",
+        "1 tsp cinnamon",
+        "6 sheets phyllo dough, thawed",
+        "Vegetable-oil cooking spray",
+        "1/2 cup amaretti cookie or graham cracker crumbs",
+        "1/2 cup fresh or frozen raspberries (thawed)",
+        "12 oz nonfat vanilla yogurt (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Christmas",
+        "Thanksgiving",
+        "Cranberry",
+        "Dried Fruit",
+        "Apple",
+        "Christmas Eve",
+        "Phyllo/Puff Pastry Dough",
+        "Self"
+    ],
+    "title": "Apple-Phyllo Strudel",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-phyllo-strudel-232959"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-107033.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-107033.json
new file mode 100644
index 000000000..9c7f01dcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-107033.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Put a large baking sheet in middle of oven and preheat oven to 425\u00b0F.",
+        "Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.",
+        "Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.",
+        "Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.",
+        "Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar. Cut 3 steam vents in top crust with a small sharp knife.",
+        "Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375\u00b0F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours."
+    ],
+    "ingredients": [
+        "3 tablespoons all-purpose flour",
+        "1 teaspoon finely grated fresh lemon zest",
+        "1/2 teaspoon cinnamon",
+        "1/4 teaspoon ground allspice",
+        "1/8 teaspoon salt",
+        "2/3 cup plus 1 tablespoon sugar",
+        "2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges",
+        "1 tablespoon fresh lemon juice",
+        "Pastry dough",
+        "1 large egg, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Lemon",
+        "Apple",
+        "Fall",
+        "Cinnamon",
+        "Gourmet"
+    ],
+    "title": "Apple Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pie-107033"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-200375.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-200375.json
new file mode 100644
index 000000000..5d8e106cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-200375.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "3/4 ounce light rum",
+        "3/4 ounce sweet vermouth",
+        "4 dashes apricot brandy",
+        "2 dashes grenadine",
+        "1 teaspoon lemon juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Alcoholic",
+        "Cocktail Party",
+        "Thanksgiving",
+        "Apple",
+        "Spirit",
+        "Brandy",
+        "Fall",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Apple Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pie-200375"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-bars-from-philadelphia.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-bars-from-philadelphia.json
new file mode 100644
index 000000000..5fd165947
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-bars-from-philadelphia.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat oven to 400 degrees F.",
+        "Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.",
+        "Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.",
+        "Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.",
+        "Bake 35 to 40 min. or until golden brown.",
+        "Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package PHILADELPHIA Cream Cheese, softened",
+        "1 cup butter, softened",
+        "3 1/4 cups flour, divided",
+        "10 Granny Smith apples, peeled, sliced",
+        "1 1/4 cups granulated sugar",
+        "1 teaspoon ground cinnamon",
+        "3/4 cup powdered sugar",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Bars from PHILADELPHIA\u00ae",
+    "url": "http://allrecipes.com/recipe/230921/apple-pie-bars-from-philadelphia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-bars.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-bars.json
new file mode 100644
index 000000000..d6736f8a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-bars.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, stir together the flour and salt. Cut in the 1 cup butter until mixture is mealy. With a fork, stir in the 2/3 cup milk and egg yolk. Divide dough into 2 equal parts. On a lightly floured surface, roll out 1 piece of dough into a large rectangle. Place on the bottom of a 9x13 inch baking pan.",
+        "Sprinkle cereal over the crust, then layer the apples over the cereal. Stir together the 1 cup of white sugar, and the 1and 1/2 teaspoons of cinnamon and nutmeg; sprinkle over the apple layer. Roll out the other half of the dough and cover everything in the pan. Brush top crust with the reserved egg white and sprinkle with a mixture of 2 tablespoons sugar, and 1/2 teaspoon of cinnamon.",
+        "Bake for 45 minutes to 1 hour in the preheated oven. Top crust should be lightly browned.  Mix together the 1 cup of confectioners' sugar, 1 and 1/2  tablespoons of milk, and  1/2 teaspoon of vanilla until smooth; drizzle over bars while they are still warm."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 cup butter, chilled",
+        "1 egg yolk",
+        "2/3 cup milk",
+        "1 cup crushed cornflakes cereal",
+        "8 cups thinly sliced apples",
+        "1 cup white sugar",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 egg white",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1 cup confectioners' sugar",
+        "1 1/2 teaspoons milk",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Bars",
+    "url": "http://allrecipes.com/recipe/11617/apple-pie-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-bread.json
new file mode 100644
index 000000000..451e5150b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x5 inch loaf pan.",
+        "In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and cloves.  In a separate bowl, mix together milk, egg and oil until well blended.  Stir milk mixture into flour mixture.  Fold in apple.  Pour into prepared pan.",
+        "Bake in preheated oven for 1 hour 20 minutes, until loaf springs back when touched lightly in center.  Cool in pan 10 minutes before removing to wire rack to cool completely."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 cup white sugar",
+        "4 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground cloves",
+        "1 1/2 cups milk",
+        "1 egg",
+        "2 tablespoons vegetable oil",
+        "1 1/2 cups diced apples"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Bread",
+    "url": "http://allrecipes.com/recipe/20658/apple-pie-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-by-grandma-ople.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-by-grandma-ople.json
new file mode 100644
index 000000000..da0a9d181
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-by-grandma-ople.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.",
+        "Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust.  Gently pour the sugar and butter liquid over the crust.  Pour slowly so that it does not run off.",
+        "Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "1/2 cup unsalted butter",
+        "3 tablespoons all-purpose flour",
+        "1/4 cup water",
+        "1/2 cup white sugar",
+        "1/2 cup packed brown sugar",
+        "8 Granny Smith apples - peeled, cored and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie by Grandma Ople",
+    "url": "http://allrecipes.com/recipe/12682/apple-pie-by-grandma-ople/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-cake-mix-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cake-mix-cake.json
new file mode 100644
index 000000000..873b1d1c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cake-mix-cake.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pour pie filling into a 9x13-inch baking dish. Sprinkle cake mix evenly over apple pie filling and top with melted butter.",
+        "Bake in the preheated oven until the top starts to turn brown, about 40 minutes. Cool cake 15 minutes before serving."
+    ],
+    "ingredients": [
+        "2 (21 ounce) cans apple pie filling",
+        "1 (15.25 ounce) package yellow cake mix",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Cake-Mix Cake",
+    "url": "http://allrecipes.com/recipe/244777/apple-pie-cake-mix-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-cheese-ball.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cheese-ball.json
new file mode 100644
index 000000000..5e7b78ab8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cheese-ball.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy; add 1/4 cup brown sugar, confectioners' sugar, apple pie spice, 1/2 teaspoon cinnamon, and vanilla extract and beat until smooth. Transfer cheese mixture to a piece of plastic wrap. Wrap plastic wrap around cheese, forming a ball; refrigerate until set, at least 2 hours.",
+        "Mix pecans, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon together on a shallow plate. Unwrap cheese ball and roll in the pecan mixture until evenly coated, pressing to help topping stick to cheese ball."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1825072.jpg",
+    "ingredients": [
+        "1 (8 ounce) package cream cheese",
+        "\u00bd cup butter, softened",
+        "\u00bc cup brown sugar",
+        "\u00bc cup confectioners' sugar",
+        "1 teaspoon apple pie spice",
+        "\u00bd teaspoon ground cinnamon",
+        "\u00bd teaspoon vanilla extract",
+        "\u2153 cup chopped pecans",
+        "2 tablespoons brown sugar",
+        "\u00bc teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Cheese Ball",
+    "url": "http://allrecipes.com/recipe/239386/apple-pie-cheese-ball/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-cider.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cider.json
new file mode 100644
index 000000000..e889f804f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cider.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, remove from heat, and let cool completely.",
+        "When juice mixture is cool, stir in the grain alcohol."
+    ],
+    "ingredients": [
+        "1 gallon apple juice",
+        "1 gallon apple cider",
+        "3 cups white sugar",
+        "8 cinnamon sticks",
+        "1 (750 milliliter) bottle 190 proof grain alcohol"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Cider",
+    "url": "http://allrecipes.com/recipe/21465/apple-pie-cider/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cookies.json
new file mode 100644
index 000000000..0f4ff8298
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cookies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.",
+        "Beat butter, cream cheese, and vanilla extract together in a large bowl until smooth. Add flour, 5 teaspoons sugar, baking powder, and 1 teaspoon cinnamon; mix until dough comes together.",
+        "Roll dough into a 1/4-inch thick round on a floured work surface. Cut out 48 circles with a cookie cutter.",
+        "Top 24 dough circles with a teaspoon of apple pie filling. Cover with remaining 24 dough circles. Crimp edges with a fork to seal. Arrange cookies on lined baking sheets.",
+        "Bake in the preheated oven until cookies are golden brown, 23 to 29 minutes. Cool for 5 minutes.",
+        "Mix 2 tablespoons sugar and 1 teaspoon cinnamon together in a shallow bowl. Roll warm cookies in sugar and cinnamon mixture until coated. Transfer to a wire rack to cool, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "6 ounces cream cheese, softened",
+        "2 tablespoons vanilla extract",
+        "2 cups all-purpose flour",
+        "5 teaspoons white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon ground cinnamon",
+        "1 (15.25 ounce) can apple pie filling, or as needed",
+        "2 tablespoons sugar, or to taste",
+        "1 teaspoon ground cinnamon, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Cookies",
+    "url": "http://allrecipes.com/recipe/255042/apple-pie-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-crescents.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-crescents.json
new file mode 100644
index 000000000..c8d77f8b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-crescents.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oven to 375 degrees F. Line cookie sheet with cooking parchment paper. Set aside.",
+        "In small bowl, toss apple slices in melted butter; set aside. Separate dough into 8 triangles.",
+        "In small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with apple slice. Starting at long side of each triangle, wrap dough around apple. Place on cookie sheet. Brush with remaining butter.",
+        "Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 small Granny Smith apple, peeled, cored, cut into 8 (1/2-inch) slices",
+        "3 tablespoons butter, melted",
+        "1 (8 ounce) can Pillsbury\u00ae refrigerated crescent dinner rolls",
+        "1/3 cup packed brown sugar",
+        "1 teaspoon apple pie spice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Crescents",
+    "url": "http://allrecipes.com/recipe/235395/apple-pie-crescents/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cupcakes.json
new file mode 100644
index 000000000..86b1c389b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-cupcakes.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffins cups or line with paper liners.",
+        "Process red apple through a food processor until minced; transfer to a bowl. Process Granny Smith apple through a food processor until minced; transfer to a separate bowl.",
+        "Combine cake mix, water, vegetable oil, and eggs in a bowl using an electric mixer or by hand until batter is smooth. Fold 1/2 cup sweet apple and 1/2 cup Granny Smith apples into batter.",
+        "Spread graham cracker crumbs onto a piece of waxed paper; add cinnamon and nutmeg. Pour butter over crumbs and mix using your hands until crumbs are moist. Fill each muffin cup with 1 teaspoon crumb mixture and fill the remainder with batter. Sprinkle any remaining crumb mixture over batter.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in tin for 5 to 10 minutes before transferring to a wire rack to cool."
+    ],
+    "ingredients": [
+        "1 sweet red apple, peeled and roughly chopped",
+        "1 Granny Smith apple, peeled and roughly chopped",
+        "1 (15.25 ounce) package yellow cake mix (such as Betty Crocker\u00ae)",
+        "1 cup water",
+        "1/2 cup vegetable oil",
+        "3 eggs",
+        "2 cups graham cracker crumbs",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon nutmeg",
+        "1/4 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Cupcakes",
+    "url": "http://allrecipes.com/recipe/256114/apple-pie-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-filling-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-filling-ii.json
new file mode 100644
index 000000000..017f30bed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-filling-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.",
+        "Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.",
+        "Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder.  If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.",
+        "Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year."
+    ],
+    "ingredients": [
+        "5 cups thinly sliced apples",
+        "1 cup white sugar",
+        "2 tablespoons quick-cooking tapioca",
+        "1/2 teaspoon ground cinnamon",
+        "1 teaspoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Filling II",
+    "url": "http://allrecipes.com/recipe/16107/apple-pie-filling-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-filling.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-filling.json
new file mode 100644
index 000000000..9d2e5782b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-filling.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.",
+        "Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.",
+        "Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.",
+        "Seal and freeze. Can be stored for up to 12 months."
+    ],
+    "ingredients": [
+        "18 cups thinly sliced apples",
+        "3 tablespoons lemon juice",
+        "10 cups water",
+        "4 1/2 cups white sugar",
+        "1 cup cornstarch",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Filling",
+    "url": "http://allrecipes.com/recipe/12681/apple-pie-filling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-french-toast.json
new file mode 100644
index 000000000..f33abd7ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-french-toast.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place apples in a bowl and drizzle with lemon juice to keep from browning.",
+        "Melt 1/2 cup butter in a large saucepan over medium heat; remove from heat. Stir flour into melted butter until smooth. Return saucepan to low heat; stir in brown sugar, white sugar, and water until sugars dissolve and mixture is smooth, 3 to 5 minutes. Increase heat to medium; cook and stir mixture until boiling. Reduce heat to low and add apples. Simmer mixture until apples are cooked but slightly tender, 20 to 25 minutes.",
+        "Preheat griddle to 325 degrees F (165 degrees C).",
+        "Whisk eggs, milk, cinnamon, and vanilla extract together in a bowl. Dip bread slices into egg mixture until completely coated.",
+        "Grease heated griddle with frozen butter. Cook dipped bread slices on the hot buttered griddle until browned, 2 to 3 minutes per side. Repeat with remaining frozen butter and dipped bread. Serve French toast with apple mixture ladled over top."
+    ],
+    "ingredients": [
+        "4 apples, peeled and thinly sliced",
+        "1 teaspoon lemon juice, or as needed (optional)",
+        "1/2 cup butter",
+        "2 1/2 tablespoons all-purpose flour",
+        "1/2 cup brown sugar",
+        "1/2 cup white sugar",
+        "1/4 cup water",
+        "9 eggs",
+        "1/4 cup milk",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon vanilla extract",
+        "1 loaf thick-cut bread",
+        "1/2 cup frozen butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie French Toast",
+    "url": "http://allrecipes.com/recipe/235828/apple-pie-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-granola.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-granola.json
new file mode 100644
index 000000000..a03bc1611
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-granola.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spread oats onto a 10x15-inch jelly roll pan.",
+        "Bake oats in the preheated oven until toasted, 10 to 12 minutes.",
+        "Combine toasted oats, apples, pecans, butter, brown sugar, and cinnamon in a large bowl until evenly combined; spread onto jelly roll pan.",
+        "Bake in the oven for 15 minutes. Stir raisins into granola and continue baking, stirring every 10 minutes, until oats granola is evenly browned, 20 to 25 minutes more. Cool granola to room temperature and stir until crumbly. Store granola in a tightly covered container in the refrigerator."
+    ],
+    "ingredients": [
+        "5 cups rolled oats",
+        "1 cup chopped apples",
+        "1 cup coarsely chopped pecans",
+        "3/4 cup butter, melted",
+        "3/4 cup firmly packed brown sugar",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Granola",
+    "url": "http://allrecipes.com/recipe/245047/apple-pie-granola/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-ham.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-ham.json
new file mode 100644
index 000000000..21dbee220
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-ham.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Place the ham in a baking dish or roasting pan and cover tightly with aluminum foil.",
+        "Roast for 30 minutes in the preheated oven. While the ham roasts, mix together the apple pie filling, mustard, barbeque sauce and honey. Coat ham with the mixture when the 30 minutes are up.",
+        "Return to the oven uncovered and cook for an additional 30 minutes or until ham is heated through."
+    ],
+    "ingredients": [
+        "1 (4 pound) fully-cooked, bone-in ham",
+        "1 (20 ounce) can apple pie filling",
+        "1 tablespoon prepared yellow mustard",
+        "2 tablespoons barbeque sauce",
+        "2 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Ham",
+    "url": "http://allrecipes.com/recipe/102683/apple-pie-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-i.json
new file mode 100644
index 000000000..d91313e42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.",
+        "Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.",
+        "Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon.  Dot top layer with small pieces of butter or margarine. Cover with top crust.",
+        "Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold."
+    ],
+    "ingredients": [
+        "6 cups thinly sliced apples",
+        "3/4 cup white sugar",
+        "1 tablespoon butter",
+        "1 teaspoon ground cinnamon",
+        "1 recipe pastry for a 9-inch double-crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie I",
+    "url": "http://allrecipes.com/recipe/12324/apple-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-ice-cream.json
new file mode 100644
index 000000000..c768fc593
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-ice-cream.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet.  Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.",
+        "Melt the remaining 1 tablespoon of butter in a skillet over medium heat.  Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon.  Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes.  Remove from the pan, and allow to cool completely.",
+        "Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well.  Pour into an ice cream maker and freeze according to manufacturer's instructions.",
+        "When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts.  Add the dulce de leche by the teaspoon while stirring to evenly distribute."
+    ],
+    "ingredients": [
+        "8 oatmeal cookies, crushed",
+        "2 tablespoons melted butter, divided",
+        "2 large apples, peeled, cored and sliced",
+        "3 tablespoons white sugar",
+        "1 teaspoon ground cinnamon",
+        "3 cups whipping cream",
+        "1 1/2 cups half and half",
+        "1 cup white sugar",
+        "3 eggs, beaten",
+        "1 teaspoon vanilla extract",
+        "2 teaspoons ground cinnamon",
+        "1/4 cup chopped toasted walnuts",
+        "1/4 cup dulce de leche or caramel ice cream topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Ice Cream",
+    "url": "http://allrecipes.com/recipe/50994/apple-pie-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-ii.json
new file mode 100644
index 000000000..80df575f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.",
+        "Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).",
+        "Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.",
+        "Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.",
+        "Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup apple juice",
+        "1 cup white sugar, divided",
+        "1/2 cup butter",
+        "6 Golden Delicious apples - peeled, cored and sliced",
+        "2 tablespoons cornstarch",
+        "1 recipe pastry for a 9 inch double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie II",
+    "url": "http://allrecipes.com/recipe/12526/apple-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-iii.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-iii.json
new file mode 100644
index 000000000..989f9f1d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-iii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator.",
+        "When you are ready to make the pie, begin by making the pastry.  In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball.  Let rest 20 minutes.",
+        "Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar.",
+        "Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C).  Continue cooking for 30 to 40 minutes, or until crust is golden brown."
+    ],
+    "ingredients": [
+        "3 transparent apples - peeled, cored and sliced",
+        "3 Granny Smith apples - peeled, cored and sliced",
+        "1/3 cup white sugar",
+        "1/4 cup all-purpose flour",
+        "1/4 teaspoon ground cinnamon",
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2/3 cup shortening",
+        "3 tablespoons butter",
+        "1/4 cup cold water",
+        "1 tablespoon half-and-half",
+        "1 teaspoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie III",
+    "url": "http://allrecipes.com/recipe/14962/apple-pie-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-in-a-brown-paper-bag.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-in-a-brown-paper-bag.json
new file mode 100644
index 000000000..ad61faa5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-in-a-brown-paper-bag.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.",
+        "Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.",
+        "To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.",
+        "To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.",
+        "To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.",
+        "Preheat  oven to 425 degrees F (220 degrees C).",
+        "Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.",
+        "Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator."
+    ],
+    "ingredients": [
+        "Bottom Crust:",
+        "1 cup all-purpose flour",
+        "1 1/2 teaspoons white sugar",
+        "6 tablespoons unsalted butter",
+        "2 1/2 tablespoons cold water, or more as needed",
+        "Pie Filling:",
+        "5 pounds Granny Smith apples - peeled, cored and thinly sliced",
+        "1/2 cup brown sugar",
+        "2 tablespoons all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 pinch ground ginger",
+        "2 tablespoons lemon juice",
+        "2 tablespoons graham cracker crumbs",
+        "Topping:",
+        "1/2 cup all-purpose flour",
+        "1/2 cup softened butter",
+        "1/2 cup superfine sugar",
+        "2 12x30-inch pieces of parchment paper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie in a Brown Paper Bag",
+    "url": "http://allrecipes.com/recipe/206369/apple-pie-in-a-brown-paper-bag/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-in-a-jar-drink.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-in-a-jar-drink.json
new file mode 100644
index 000000000..0693c63e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-in-a-jar-drink.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "1 gallon apple cider",
+        "1 gallon apple juice",
+        "6 (3 inch) cinnamon sticks",
+        "1 1/2 cups white sugar, or to taste",
+        "1 (1 liter) bottle 190 proof grain alcohol (such as Everclear\u2122)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie in a Jar Drink",
+    "url": "http://allrecipes.com/recipe/165814/apple-pie-in-a-jar-drink/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-in-a-jar.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-in-a-jar.json
new file mode 100644
index 000000000..88c91ff56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-in-a-jar.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.",
+        "Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.",
+        "Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.",
+        "Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.",
+        "Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year."
+    ],
+    "ingredients": [
+        "4 1/2 cups white sugar",
+        "1 cup cornstarch",
+        "2 teaspoons ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1 teaspoon salt",
+        "10 cups water",
+        "3 tablespoons lemon juice",
+        "7 quarts peeled, cored and sliced apples"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie in a Jar",
+    "url": "http://allrecipes.com/recipe/15865/apple-pie-in-a-jar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-iv.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-iv.json
new file mode 100644
index 000000000..a08b398d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-iv.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place sliced apples in a large pot. Sprinkle with sugar, cinnamon, and nutmeg. Mix well and cook over low heat, stirring frequently, until apples are tender but not mushy.",
+        "Pour apple mixture into pastry-lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top.",
+        "Bake in preheated oven for 30 to 40 minutes, until crust is golden brown."
+    ],
+    "ingredients": [
+        "2 (9 inch)  pie shell",
+        "10 apple - peeled, cored and sliced",
+        "1/4 cup white sugar",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie IV",
+    "url": "http://allrecipes.com/recipe/15941/apple-pie-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-liquor.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-liquor.json
new file mode 100644
index 000000000..fa4bc00ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-liquor.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix water, apple cider, apple juice concentrate, white sugar, brown sugar, and cinnamon sticks together in a large saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced, about 45 minutes. Remove from heat and cool for 15 minutes. Stir grain alcohol into mixture until evenly combined. Cool 'apple pie liquor' completely. Pour apple pie liquor and 1 cinnamon stick into a jar or container."
+    ],
+    "ingredients": [
+        "18 cups water",
+        "1 gallon apple cider",
+        "6 (6 ounce) cans frozen apple juice concentrate, thawed",
+        "4 cups white sugar",
+        "4 cups brown sugar",
+        "7 cinnamon sticks",
+        "1 (750 milliliter) bottle 190 proof grain alcohol (such as Everclear\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Liquor",
+    "url": "http://allrecipes.com/recipe/234166/apple-pie-liquor/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-mixed-drinks.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-mixed-drinks.json
new file mode 100644
index 000000000..264355e05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-mixed-drinks.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring apple cider, apple juice, and sugar to a boil in a large pot over medium heat until sugar is dissolved, about 10 minutes. Divide juice mixture evenly into the bottles. Add a cinnamon stick to each bottle.",
+        "Divide alcohol into the bottles and allow mixture to cool; seal and store in a cool dry place."
+    ],
+    "ingredients": [
+        "1 gallon apple cider",
+        "1 gallon apple juice",
+        "2 cups white sugar",
+        "6 large glass bottles",
+        "6 cinnamon sticks",
+        "1 (1 liter) bottle 190 proof grain alcohol (such as Everclear\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Mixed Drinks",
+    "url": "http://allrecipes.com/recipe/234088/apple-pie-mixed-drinks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-moonshine.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-moonshine.json
new file mode 100644
index 000000000..8185c5e0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-moonshine.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks in a large pot; bring to almost a boil. Cover pot with a lid, reduce heat, and simmer for about 1 hour. Remove pot from heat and cool completely.",
+        "Stir grain alcohol and vodka into syrup and remove cinnamon sticks. Pour apple pie moonshine into clean glass jars or bottles. Store in the refrigerator."
+    ],
+    "ingredients": [
+        "1 gallon apple juice",
+        "1 gallon apple cider",
+        "2 cups white sugar",
+        "2 cups brown sugar",
+        "4 cinnamon sticks, or more to taste",
+        "1 pinch apple pie spice",
+        "1 (750 milliliter) bottle 190 proof grain alcohol",
+        "1 (750 milliliter) bottle vodka"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Moonshine",
+    "url": "http://allrecipes.com/recipe/235346/apple-pie-moonshine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-muffins.json
new file mode 100644
index 000000000..8f5867f44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.",
+        "In a large bowl, stir together  2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.",
+        "In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.",
+        "Bake for 25 minutes in the  preheated oven, or until the tops of the muffins spring back when lightly pressed."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 egg",
+        "1 cup buttermilk",
+        "1/2 cup butter, melted",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups packed brown sugar",
+        "2 cups diced apples",
+        "1/2 cup packed brown sugar",
+        "1/3 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Muffins",
+    "url": "http://allrecipes.com/recipe/111924/apple-pie-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-oatmeal-breakfast.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-oatmeal-breakfast.json
new file mode 100644
index 000000000..cbb2555e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-oatmeal-breakfast.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir water, diced apples, oats, apple juice, and cinnamon together in a slow cooker.",
+        "Cook on Low, stirring hourly, until the oats are tender and the mixture reaches your preferred consistency, 4 to 6 hours."
+    ],
+    "ingredients": [
+        "3 cups water",
+        "3 apples, diced",
+        "1 cup steel cut oats",
+        "1 cup apple juice",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Oatmeal Breakfast",
+    "url": "http://allrecipes.com/recipe/232486/apple-pie-oatmeal-breakfast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-recipe.json
new file mode 100644
index 000000000..1a8cc2e82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-recipe.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.",
+        "Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.",
+        "Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.",
+        "Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.",
+        "In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.",
+        "Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.",
+        "In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)",
+        "Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.",
+        "Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.",
+        "Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.",
+        "Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "4 teaspoons sugar",
+        "1/4 teaspoon fine salt",
+        "14 tablespoons cold butter, diced",
+        "1 large egg, lightly beaten with 2 tablespoons cold water",
+        "2 tablespoons freshly squeezed lemon juice",
+        "3 pounds baking apples like Golden Delicious, Cortland, or Mutsu",
+        "2/3 cup sugar, plus more for sprinkling on the pie",
+        "1/4 cup unsalted butter",
+        "1/4 teaspoon ground cinnamon",
+        "Generous pinch of ground nutmeg",
+        "1 large egg, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Apple Pie",
+        "Apple",
+        "Fruit",
+        "Pie Recipes",
+        "Apple Dessert",
+        "Fruit Dessert Recipes",
+        "Dessert",
+        "Baking",
+        "Make Ahead",
+        "Vegetarian",
+        "American",
+        "Fall"
+    ],
+    "title": "Apple Pie",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/apple-pie-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-refrigerator-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-refrigerator-oatmeal.json
new file mode 100644
index 000000000..419476d5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-refrigerator-oatmeal.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, stir together all ingredients (oats through walnuts).",
+        "Fill 4 jars or plastic containers and seal with lids. (Optional: garnish the top with additional walnuts or apples.)",
+        "Refrigerate overnight. Oats can be prepared up to four days in advance (great for planning ahead for a busy week)."
+    ],
+    "ingredients": [
+        "2 cups rolled oats (old fashioned or quick-cooking)",
+        "2 cups diced apple",
+        "4 (6 ounce) containers vanilla Greek yogurt",
+        "1/2 cup MUSSELMAN'S\u00ae Apple Butter",
+        "1 teaspoon cinnamon",
+        "8 tablespoons chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Refrigerator Oatmeal",
+    "url": "http://allrecipes.com/recipe/255407/apple-pie-refrigerator-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-sauce.json
new file mode 100644
index 000000000..d2a4d0c99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-sauce.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a microwave-safe bowl, combine sugar, corn syrup, butter, cinnamon and cloves. Microwave on HIGH in increments of 2 minutes, stirring between each 2 minute period, until the sauce comes to a boil. Cool slightly and serve warm."
+    ],
+    "ingredients": [
+        "2/3 cup white sugar",
+        "1/3 cup light corn syrup",
+        "1/4 cup butter",
+        "2 teaspoons ground cinnamon",
+        "1/8 teaspoon ground cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Sauce",
+    "url": "http://allrecipes.com/recipe/19571/apple-pie-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-shot.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-shot.json
new file mode 100644
index 000000000..03cf060ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-shot.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a 2 ounce shot glass, combine vodka and apple cider. Top with a dollop of whipped cream and a pinch of cinnamon."
+    ],
+    "ingredients": [
+        "1 fluid ounce vodka",
+        "1 fluid ounce apple cider",
+        "1 tablespoon whipped cream",
+        "1 pinch ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Shot",
+    "url": "http://allrecipes.com/recipe/24487/apple-pie-shot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-slices.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-slices.json
new file mode 100644
index 000000000..175228ea8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-slices.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 9x13 inch pan.",
+        "In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.",
+        "On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white.  Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples.  Brush with a light coating of egg white.",
+        "Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In  a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "2 egg yolks",
+        "1/2 cup milk",
+        "1/2 teaspoon salt",
+        "1 cup shortening",
+        "2 egg whites",
+        "9 apple - peeled, cored and sliced",
+        "3/4 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1 1/2 cups confectioners' sugar",
+        "1 pinch salt",
+        "1 teaspoon vanilla extract",
+        "3 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Slices",
+    "url": "http://allrecipes.com/recipe/9598/apple-pie-slices/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-slinger-milkshake.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-slinger-milkshake.json
new file mode 100644
index 000000000..7527bac57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-slinger-milkshake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend apple, apple juice, ice cream, butter, sugar, cinnamon, and nutmeg in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 1/2 cups peeled and diced apple",
+        "1/2 cup apple juice, or more if needed",
+        "1/2 cup vanilla ice cream",
+        "2 tablespoons butter, softened",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/8 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Slinger Milkshake",
+    "url": "http://allrecipes.com/recipe/223392/apple-pie-slinger-milkshake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-smoothie.json
new file mode 100644
index 000000000..c7e9a8f38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.",
+        "Blend until smooth, about 1 minute. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "2 (6 ounce) containers vanilla yogurt",
+        "1/2 cup pumpkin pie filling",
+        "1 banana, broken into chunks",
+        "2 cups apple juice",
+        "1 teaspoon ground cinnamon",
+        "1 dash ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Smoothie",
+    "url": "http://allrecipes.com/recipe/174319/apple-pie-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-spice-mix.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-spice-mix.json
new file mode 100644
index 000000000..387b08a9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-spice-mix.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a small bowl, combine cinnamon, nutmeg and cardamom. Store in a sealed jar."
+    ],
+    "ingredients": [
+        "4 teaspoons ground cinnamon",
+        "2 teaspoons ground nutmeg",
+        "1 teaspoon ground cardamom"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Spice Mix",
+    "url": "http://allrecipes.com/recipe/19438/apple-pie-spice-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-spice-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-spice-recipe.json
new file mode 100644
index 000000000..22867b280
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-spice-recipe.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix cinnamon, nutmeg, allspice, and cardamom together in an airtight container."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3984573.jpg",
+    "ingredients": [
+        "1 tablespoon ground cinnamon",
+        "1 1/2 teaspoons ground nutmeg",
+        "3/4 teaspoon ground allspice",
+        "3/4 teaspoon ground cardamom"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Spice",
+    "url": "http://allrecipes.com/recipe/255495/apple-pie-spice-recipe/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-streusel-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-streusel-cake.json
new file mode 100644
index 000000000..eba24a9d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-streusel-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F.",
+        "In a large bowl of a food processor fitted with blade attachment combine flour, brown sugar and 2 teaspoons cinnamon. Pulse until well combined. Add butter slowly, pulsing between additions, until pea-sized pieces form.",
+        "Press 1/2 of the mixture in an ungreased 9-inch springform pan; set remaining mixture aside.",
+        "Place apples, Stevia In The Raw(R), cornstarch and remaining 1 teaspoon cinnamon in a large bowl; stir to combine.",
+        "Place apples in prepared springform pan. Evenly sprinkle the remaining mixture over apples.",
+        "Place springform pan on baking sheet with sides.",
+        "Bake 60 to 70 minutes until top is golden. Remove from oven. Run knife around the edge of pan; let cake cool completely.",
+        "Remove springform ring just before serving."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 cup brown sugar",
+        "3 teaspoons cinnamon, divided",
+        "1 1/2 cups cold butter, cut into pieces",
+        "5 medium tart apples - peeled, cored, and sliced thinly",
+        "1/4 cup Stevia In The Raw\u00ae",
+        "2 tablespoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Streusel Cake",
+    "url": "http://allrecipes.com/recipe/256463/apple-pie-streusel-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-waffles.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-waffles.json
new file mode 100644
index 000000000..ff821aecb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-waffles.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.",
+        "When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.",
+        "Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter."
+    ],
+    "ingredients": [
+        "1 3/4 cups whole wheat flour",
+        "1/2 cup wheat bran",
+        "1/2 teaspoon salt",
+        "1 teaspoon apple pie spice",
+        "3/4 cup water",
+        "1 teaspoon honey",
+        "2 teaspoons active dry yeast",
+        "2 medium apples, grated",
+        "3 tablespoons applesauce",
+        "1 cup skim milk",
+        "2 egg whites"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Waffles",
+    "url": "http://allrecipes.com/recipe/75960/apple-pie-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-wedges.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-wedges.json
new file mode 100644
index 000000000..d8c19bafd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-wedges.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large mixing bowl, beat butter and sugar at medium speed until fluffy. Beat in egg yolk and apple butter. Add flour, cinnamon, apple pie spice, and vanilla. Beat at low speed until well blended.",
+        "Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate for 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Invert one disc of dough into ungreased 9-inch round pie plate. Press dough into plate with lightly floured hands,  covering plate completely. Flute edges using the handle of a wooden spoon. Deeply score into 8 wedges. Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate.",
+        "Bake 35 minutes, or until golden brown. Remove to wire rack. Cool completely and cut into wedges."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "2/3 cup white sugar",
+        "1 egg yolk",
+        "1/3 cup apple butter",
+        "2 1/3 cups all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon apple pie spice",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie Wedges",
+    "url": "http://allrecipes.com/recipe/16275/apple-pie-wedges/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-cheddar-crust-108649.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-cheddar-crust-108649.json
new file mode 100644
index 000000000..57ae669c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-cheddar-crust-108649.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Place flour, sugar, and salt in processor; blend 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles fine meal. Add cheese; mix in using 4 on/off turns. Transfer dry ingredients to large bowl. Sprinkle 5 tablespoons water over. Using fork, toss until moist clumps form, adding more water by tablespoonfuls if mixture is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.",
+        "Preheat oven to 400\u00b0F. Mix sugar and cornstarch in large bowl. Mix in apples, lemon juice, and salt.",
+        "Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish; brush overhang with water. Transfer filling to dough-lined dish; dot with butter. Roll out second dough disk on lightly floured surface to 12-inch round. Place dough atop filling. Press overhang of bottom and top dough pieces together to seal. Trim overhang to 1/2 inch. Fold overhang under; crimp decoratively, forming high-standing rim. Cut several small slits in top crust to allow steam to escape.",
+        "Bake pie until golden brown, about 30 minutes. Cover crust edge with foil. Reduce oven temperature to 375\u00b0F. Bake pie until filling bubbles thickly in center, about 30 minutes. Cool pie on rack 1 hour. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 1/2 cups all purpose flour",
+        "1 tablespoon sugar",
+        "1/2 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "6 tablespoons chilled pure vegetable shortening, cut into 1/2-inch cubes",
+        "1 cup (firmly packed) coarsely grated sharp cheddar cheese",
+        "5 tablespoons (or more) ice water",
+        "1/3 cup sugar",
+        "1 1/2 tablespoons cornstarch",
+        "6 6- to 7-ounce Jonathan, Jonagold, or Golden Delicious apples, peeled, cored, thinly sliced",
+        "1 tablespoon fresh lemon juice",
+        "Pinch of salt",
+        "2 tablespoons (1/4 stick) chilled unsalted butter, diced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Cheese",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Cheddar",
+        "Apple",
+        "Fall",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Pie with Cheddar Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pie-with-cheddar-crust-108649"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-hazelnuts-and-dried-sour-cherries-107335.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-hazelnuts-and-dried-sour-cherries-107335.json
new file mode 100644
index 000000000..278a07f6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-hazelnuts-and-dried-sour-cherries-107335.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Bring cherries and Merlot to boil in small saucepan over medium-high heat. Remove from heat and cool. Let stand at room temperature overnight. Drain well.",
+        "Combine flour, butter, sugar, and salt in bowl of electric mixer. Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form. Drizzle 2/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill at least 8 hours and up to 1 day.",
+        "Let 1 dough disk stand at room temperature 15 minutes to soften slightly. Roll out on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Refrigerate at least 30 minutes and up to 6 hours.",
+        "Preheat oven to 450\u00b0F. Toss apples, 1/3 cup sugar, and cinnamon in large bowl to combine. Transfer to large rimmed baking sheet. Roast until apples soften slightly, about 15 minutes. Cool apple mixture. Reduce oven temperature to 425\u00b0F. Toss cherries, apple mixture, and hazelnuts in large bowl to combine.",
+        "Let second dough disk stand at room temperature 15 minutes to soften slightly. Roll out disk on lightly floured surface to 13-inch round. Transfer filling to dough-lined dish. Brush edge of crust with egg glaze. Drape dough over filling. Trim top dough overhang to 1 inch. Press top and bottom dough edges together to seal. Crimp edges decoratively. Using sharp knife, cut 4 slashes in top of dough to allow steam to escape. Brush dough with egg glaze; sprinkle with raw sugar crystals.",
+        "Bake pie 30 minutes. Reduce oven temperature to 350\u00b0F. Tent pie with foil. Continue baking until apples are tender and juices are bubbling thickly, about 25 minutes longer. Cool slightly. Serve warm or at room temperature with ice cream. (Can be made 8 hours ahead. Let stand on rack at room temperature.)"
+    ],
+    "ingredients": [
+        "3/4 cup dried tart cherries",
+        "1/2 cup Merlot",
+        "3 1/4 cups all purpose flour",
+        "1 3/4 cups (3 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1/4 cup sugar",
+        "1/2 teaspoon salt",
+        "2/3 cup ice water",
+        "4 pounds Golden Delicious apples, peeled, cored, cut into 1 1/2-inch chunks (about 12 cups)",
+        "1/3 cup sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1/2 cup hazelnuts, toasted, husked, coarsely chopped",
+        "1 large egg, beaten to blend with 1 tablespoon water (for glaze)",
+        "2 tablespoons raw sugar crystals or granulated sugar",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Freeze/Chill",
+        "Thanksgiving",
+        "Apple",
+        "Cherry",
+        "Fall",
+        "Chill",
+        "Hazelnut",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Pie with Hazelnuts and Dried Sour Cherries",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pie-with-hazelnuts-and-dried-sour-cherries-107335"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-oat-streusel-361836.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-oat-streusel-361836.json
new file mode 100644
index 000000000..7d65c69e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-oat-streusel-361836.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Position rack in center of oven; preheat to 400\u00b0F. Place rimmed baking sheet in bottom of oven to catch spills. Place sheet of parchment paper on work surface; lightly flour parchment. Place dough disk on parchment; sprinkle very lightly with flour. Cover with another sheet of parchment; roll to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover again with top parchment; roll to 12-inch round, rolling oats into crust. Remove top parchment. Using bottom parchment as aid, invert crust, oat side down, into 9-inchdiameter glass pie dish. Remove parchment. Press crust gently into pie dish. Turn dough overhang under, forming high-standing rim 1/2 inch above sides of dish. Crimp edges.",
+        "Toss all ingredients in large bowl. Let stand while preparing topping.",
+        "Blend first 6 ingredients in processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir filling; transfer to crust, mounding in center. Sprinkle topping evenly over.",
+        "Bake pie until topping is golden, about 40 minutes. Reduce oven temperature to 350\u00b0F. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 1 hour longer. Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "3 pounds Pippin apples or Granny Smith apples, peeled, cored, cut into scant 1/4-inch-thick slices",
+        "1/2 cup sugar",
+        "2 tablespoons (packed) golden brown sugar",
+        "3 tablespoons unsalted butter, melted",
+        "2 tablespoons all purpose flour",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground allspice",
+        "Generous pinch of salt",
+        "1 Pie Crust dough disk",
+        "1/4 cup old-fashioned oats",
+        "3/4 cup unbleached all purpose flour",
+        "1/2 cup (packed) golden brown sugar",
+        "1/4 cup sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground allspice",
+        "7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes",
+        "1/2 cup old-fashioned oats"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Christmas",
+        "Thanksgiving",
+        "High Fiber",
+        "Apple",
+        "Oat",
+        "Fall",
+        "Family Reunion",
+        "Cinnamon",
+        "Christmas Eve",
+        "Butter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Pie with Oat Streusel",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pie-with-oat-streusel-361836"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-truvia-natural-swee.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-truvia-natural-swee.json
new file mode 100644
index 000000000..24f1a310d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-truvia-natural-swee.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F.",
+        "Roll out half of the pastry on a floured surface to 1 inch larger than inverted 9-inch  pie pan.  Ease pastry into pan.",
+        "Blend Truvia(R) natural sweetener, cornstarch, salt, cinnamon and nutmeg in small bowl. Sprinkle on apples and toss until coated. Add lemon zest and mix thoroughly. Arrange apple mix into crust.  Cut butter into slices, place on top of apples.",
+        "Roll remaining pastry into circle large enough to cover inverted 9-inch pie pan.  Place over apples, seal edges, trim and flute.  Cut slits in top to allow steam to escape.",
+        "Bake for 40 to 50 minutes or until crust is golden and apples are tender.  Cool on wire rack."
+    ],
+    "ingredients": [
+        "1 pastry for a double crust 9-inch pie",
+        "8 cups Granny Smith apples, peeled, cored, and sliced",
+        "1 tablespoon lemon zest",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "3 tablespoons cornstarch",
+        "1 tablespoon butter",
+        "1/3 cup Truvia\u00ae natural sweetener spoonable, plus",
+        "1 1/2 tablespoons Truvia\u00ae natural sweetener spoonable**"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie with Truvia\u00ae Natural Sweetener",
+    "url": "http://allrecipes.com/recipe/229471/apple-pie-with-truvia-natural-swee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-walnut-streusel-11404.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-walnut-streusel-11404.json
new file mode 100644
index 000000000..a797ef2e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-walnut-streusel-11404.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.",
+        "In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.",
+        "Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.",
+        "Preheat oven to 350\u00b0F.",
+        "On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.",
+        "Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack.",
+        "Serve pie warm or at room temperature with ice cream.",
+        "In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170\u00b0F. on a candy thermometer.",
+        "Remove pan form heat. Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and feeze in an ice-cream maker. Makes about 1 quart."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2 tablespoons granulated sugar",
+        "3/4 teaspoon salt",
+        "1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter",
+        "4 to 6 tablespoons ice water",
+        "2 tablespoons unsalted butter, softened",
+        "2 tablespoons firmly packed brown sugar",
+        "2 tablespoons all-purpose flour",
+        "1/4 cup chopped walnuts",
+        "3 pounds Golden Delicious or Jonagold apples (about 6 medium)",
+        "1/2 cup firmly packed brown sugar",
+        "1/4 cup granulated sugar",
+        "2 tablespoons all-purpose flour",
+        "1 tablespoon fresh lemon juice",
+        "3/4 teaspoon cinnamon",
+        "2 tablespoons milk",
+        "1 tablespoon granulated sugar",
+        "2 cups half-and-half",
+        "1 cup sugar",
+        "1 vanilla bean, split lengthwise",
+        "8 large egg yolks",
+        "2 cups (1 pint) sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Walnut",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Apple Pie with Walnut Streusel",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pie-with-walnut-streusel-11404"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-whisky-soaked-cherries-232899.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-whisky-soaked-cherries-232899.json
new file mode 100644
index 000000000..ef4f2b9c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie-with-whisky-soaked-cherries-232899.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Blend first 4 ingredients in processor 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add 1/4 cup ice water. Blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide in half. Shape into disks. Wrap in plastic and chill 1 hour.",
+        "Position rack in bottom third of oven and preheat to 375\u00b0F. Mix cherries and whisky in small bowl. Let stand 30 minutes, stirring occasionally. Stir apples, sugar, and cinnamon in large bowl. Fold in cherry mixture.",
+        "Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Mound filling in crust (filling will be high). Roll out remaining dough disk to 13-inch round and drape over pie. Fold top and bottom overhangs together to seal. Crimp edge of crust decoratively. Brush glaze over top of crust, but not crust edge. Cut several small slits in top crust.",
+        "Bake pie 10 minutes. Cover crust edge with foil and bake until apples are tender, about 50 minutes longer. Cool pie 30 minutes. Serve warm or at room temperature with cream or vanilla ice cream."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "3/4 cup powdered sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1/4 cup (or more) ice water",
+        "1 cup dried tart cherries",
+        "2 tablespoons Scotch whisky",
+        "3 to 3 1/2 pounds medium-size Golden Delicious apples (about 8), peeled, halved, cored, thinly sliced",
+        "1/2 cup (packed) golden brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1 tablespoon whipping cream beaten with 1 tablespoon sugar (for glaze)",
+        "Heavy cream or vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Cherry",
+        "Whiskey",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Pie with Whisky-Soaked Cherries",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pie-with-whisky-soaked-cherries-232899"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-pie.json
new file mode 100644
index 000000000..6ed019168
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.",
+        "Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.",
+        "Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.",
+        "Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup white sugar",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 teaspoon lemon zest",
+        "7 cups thinly sliced apples",
+        "2 teaspoons lemon juice",
+        "1 tablespoon butter",
+        "1 recipe pastry for a 9 inch double crust pie",
+        "4 tablespoons milk (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pie",
+    "url": "http://allrecipes.com/recipe/16268/apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pike.json b/serverless-fleets/data/input/inferencing/recipes/apple-pike.json
new file mode 100644
index 000000000..9d3bb852d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pike.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Mix together the flour and sugar in a medium bowl. Stir in the eggs until well blended, then fold in the apples. Pour into a greased 9 inch pie plate.",
+        "Bake for 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3/4 cup white sugar",
+        "3 eggs, beaten",
+        "5 apples, cored and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pike",
+    "url": "http://allrecipes.com/recipe/76179/apple-pike/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pithivier-51189050.json b/serverless-fleets/data/input/inferencing/recipes/apple-pithivier-51189050.json
new file mode 100644
index 000000000..05645c5d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pithivier-51189050.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "1. To make the apple butter: In a large saucepan, combine the apples, butter, sugar, and salt. Split the vanilla bean in half lengthwise and scrape the seeds directly into the pan (save the pods for adding to a canister of granulated sugar for vanilla sugar). Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown. The mixture will release a lot of water at first and bubble a lot and then it will slowly start to caramelize and get a bit darker; there may still be some pieces of whole apple, which is fine. Remove from the heat and let cool. (The apple butter can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks.)",
+        "2. Line the baking sheet with parchment paper and set aside. On a well-floured work surface, roll the puff pastry into a rectangle about 24 in/61 cm wide and 12 in/30.5 cm from top to bottom. The dough may seem pretty tough and difficult to roll out at first. Don't be afraid to be firm with the dough as you roll it into the rectangle, flip it upside down, turn it side to side, pound it with the rolling pin to flatten it. Use a chef's knife to trim away any rough edges. Then, using the knife or a bench scraper, cut the dough in half vertically. You should have two 12-in/30.5-cm squares.",
+        "3. Set one square aside and place the other square on the prepared baking sheet. In the center of the square, draw an 8-in/20-cm circle with your finger or lightly with a paring knife (without cutting all the way through). Using the offset spatula or the back of a spoon, spread the frangipane evenly on the pastry, filling just the circle. Top the frangipane with an even layer of the apple butter.",
+        "4. Crack the egg into a small bowl and whisk with a fork. Using the pastry brush, brush some of the egg over the pastry around the circle.",
+        "5. Again on a well-floured surface, roll the second puff pastry square so that it is slightly larger than 12-in/30.5-cm square. Drape the second square directly over the top of the first square. Using your fingers, press firmly all around the edges of the pastry to seal the two squares together. There will be a big mound in the center where the frangipane and apple butter are. Again, using your fingers, press firmly all around the circle; you want to enclose the frangipane and apple butter as much as you can within the circle.",
+        "6. With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petals. Discard the puff pastry scraps (or save them for a quick treat: sprinkle with cinnamon-sugar and bake until golden. Refrigerate the pastry for at least 30 minutes or up to 2 days to allow the puff to chill and relax. (If chilling for longer than 30 minutes, cover the pastry with plastic wrap to prevent it from drying out. At this point, you can also wrap the unbaked pastry well with plastic wrap and freeze it for up to 2 weeks.)",
+        "7. Preheat the oven to 350\u00b0F/180\u00b0C, and place a rack in the center of the oven.",
+        "8. Using the pastry brush, brush the entire top of the pastry, including the petals, with the remaining egg wash. Poke a hole in middle of the circular mound at the center of the pithivier and then, starting from the center of this hole, use the tip of the paring knife to trace a curved sun-ray pattern into the mound, spacing the rays 1/2 to 1 in/12 mm to 2.5 cm apart and covering the entire mound with the curved rays. You should have eighteen to twenty-four rays. Don't cut all the way through the puff; just lightly score the dough with the tip of the knife. Trace a crosshatch pattern on the petals.",
+        "9. Bake for 1 hour to 1 hour and 10 minutes, or until the dough is entirely golden brown and baked through. Look at the sides of the pithivier where the puff pastry has puffed up to make sure the sides are also golden brown. Remove from the oven and let cool on the pan on a wire rack for at least 1 hour before serving to allow the filling to cool. This pastry is best served the same day, but you can hold it in an airtight container at room temperature for up to 2 days and then refresh it in a 300\u00b0F/150\u00b0C oven for 5 to 8 minutes before serving."
+    ],
+    "ingredients": [
+        "6 apples, such as Granny Smith, peeled, halved, cored, and roughly chopped",
+        "4 tbsp/55 g unsalted butter",
+        "1 cup/200 g granulated sugar",
+        "1/4 tsp kosher salt",
+        "1/2 vanilla bean",
+        "1 batch Puff Pastry dough",
+        "1 cup/240 ml Frangipane",
+        "1 large egg",
+        "Special equipment: rimmed baking sheet, parchment paper, rolling pin, bench scraper (optional), offset spatula (optional), pastry brush"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Fall",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Pithivier",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-pithivier-51189050"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pizza-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-pizza-pie.json
new file mode 100644
index 000000000..ceffc95f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pizza-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream together butter or margarine and confectioners' sugar. Add 1 cup flour and mix gently just until dough comes together. Pat evenly into a 12 inch pizza pan.",
+        "Bake in preheated oven for 15 minutes. Remove and spread with apple pie filling.",
+        "In a medium bowl, mix together cheese, 3/4 cup flour, brown sugar, and cinnamon. Sprinkle over apple filling and return pizza to oven for 25 to 30 minutes longer."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/4 cup confectioners' sugar",
+        "1 cup sifted all-purpose flour",
+        "2 (21 ounce) cans apple pie filling",
+        "1 cup shredded Cheddar cheese",
+        "3/4 cup all-purpose flour",
+        "1/2 cup packed brown sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pizza Pie",
+    "url": "http://allrecipes.com/recipe/15631/apple-pizza-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pizza-tart.json b/serverless-fleets/data/input/inferencing/recipes/apple-pizza-tart.json
new file mode 100644
index 000000000..e05d85808
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pizza-tart.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk together the flour and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Wrap in plastic and refrigerate for at least 1 hour or overnight.",
+        "Lightly butter 2 pizza pans. Separate 1/3 of the dough; roll into a 6-inch circle on a floured surface. Roll the remaining 2/3 of dough into a 12-inch circle. Place the dough on the prepared pans. Refrigerate for 1 hour.",
+        "Preheat an oven to 400 degrees F (200 degrees C). Sprinkle half of the sugar on the dough. Arrange the apple slices in concentric circles over the dough, then sprinkle with the remaining sugar.",
+        "Bake in the preheated oven until the crust is golden brown, about 30 minutes.",
+        "Meanwhile, place the apricot jam in a blender, and blend until smooth. Pour the jam into a microwave-safe bowl, and heat on high until the jam is warm, about 1 minute. Brush the warm glaze over the apples before serving."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "7/8 cup cold butter",
+        "1/3 cup ice water",
+        "1/4 cup white sugar, divided",
+        "3 cups apples - peeled, cored, and cut into 1/4-inch slices",
+        "1 cup apricot jam"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pizza Tart",
+    "url": "http://allrecipes.com/recipe/218294/apple-pizza-tart/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-plum-chutney-107158.json b/serverless-fleets/data/input/inferencing/recipes/apple-plum-chutney-107158.json
new file mode 100644
index 000000000..0a6f11f1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-plum-chutney-107158.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine 1 cup water and sugar in heavy large saucepan over high heat. Bring to boil, stirring until sugar dissolves. Add vinegar, ginger, garlic, half of plums, and apple. Boil 5 minutes. Add remaining plums, orange peel, and cinnamon. Bring to gentle boil; cook until syrupy, stirring occasionally, about 12 minutes. Cool to room temperature. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)"
+    ],
+    "ingredients": [
+        "1 cup water",
+        "2/3 cup sugar",
+        "6 tablespoons red wine vinegar",
+        "1 tablespoon minced peeled fresh ginger",
+        "1 garlic clove, minced",
+        "1 1/3 pounds red plums, halved, pitted, cut into 1/2-inch cubes",
+        "1 large Granny Smith apple, unpeeled, cored, cut into 1/2-inch cubes",
+        "2 teaspoons grated orange peel",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Fruit",
+        "Ginger",
+        "Vinegar",
+        "Apple",
+        "Plum",
+        "Fall",
+        "Cinnamon",
+        "Simmer"
+    ],
+    "title": "Apple-Plum Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-plum-chutney-107158"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pork-chops-and-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/apple-pork-chops-and-stuffing.json
new file mode 100644
index 000000000..92465eed3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pork-chops-and-stuffing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.",
+        "Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.",
+        "Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.",
+        "Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "6 (1-inch thick) boneless pork loin chops",
+        "1 1/2 cups water",
+        "1/4 cup margarine",
+        "1 (6 ounce) package pork stuffing mix",
+        "1 (21 ounce) can apple pie filling with cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pork Chops and Stuffing",
+    "url": "http://allrecipes.com/recipe/230680/apple-pork-chops-and-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/apple-pork-chops.json
new file mode 100644
index 000000000..45147be8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pork-chops.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.",
+        "Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.",
+        "In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!"
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1/2 cup chopped onion",
+        "4 (1/2-inch thick) pork chops",
+        "1/2 teaspoon salt",
+        "ground black pepper to taste",
+        "2 apples - peeled, cored and sliced",
+        "2 tablespoons brown sugar",
+        "1/2 teaspoon ground mustard",
+        "1/8 teaspoon ground cloves",
+        "3/4 cup hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pork Chops",
+    "url": "http://allrecipes.com/recipe/14732/apple-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-potato-and-onion-gratin-231602.json b/serverless-fleets/data/input/inferencing/recipes/apple-potato-and-onion-gratin-231602.json
new file mode 100644
index 000000000..4f50d203f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-potato-and-onion-gratin-231602.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Butter 13x9x2-inch glass or ceramic baking dish. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; saut\u00e9 until onions are translucent, about 10 minutes. Increase heat to medium-high; saut\u00e9 until onions are tender and begin to color, about 8 minutes longer. Remove from heat. Add remaining 6 tablespoons butter, 2/3 cup water, wine, and sugar to skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm.",
+        "Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl; toss gently to blend. Transfer to prepared baking dish, spreading evenly. Cover dish with parchment paper, then cover with foil, shiny side down. Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. (Can be made 6 hours ahead. Let stand uncovered at room temperature. Rewarm, loosely covered with foil, in 300\u00b0F oven for 20 minutes.) Let gratin stand 15 minutes before serving.",
+        "This gratin is unusual for having no cream or cheese \u2014 letting the lovely seasonal flavors of the produce shine through."
+    ],
+    "ingredients": [
+        "12 tablespoons (1 1/2 sticks) butter, divided",
+        "2 pounds onions, sliced",
+        "2 tablespoons (packed) chopped fresh thyme",
+        "4 teaspoons fine sea salt, divided",
+        "2/3 cup water",
+        "2/3 cup dry white wine",
+        "4 teaspoons sugar",
+        "2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, peeled, cut into 1/4-inch-thick rounds",
+        "2 pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored, cut into 1/4-inch-thick slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Onion",
+        "Potato",
+        "Side",
+        "Bake",
+        "Vegetarian",
+        "Apple",
+        "Winter",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple, Potato, and Onion Gratin",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-potato-and-onion-gratin-231602"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-potato-latkes.json b/serverless-fleets/data/input/inferencing/recipes/apple-potato-latkes.json
new file mode 100644
index 000000000..db2b0c06b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-potato-latkes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Make a deep vertical cut on each side of the potato and apple.",
+        "Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.",
+        "Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.",
+        "Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed."
+    ],
+    "ingredients": [
+        "1 russet potato, peeled",
+        "1 firm apple, peeled",
+        "1 egg, lightly beaten",
+        "3 tablespoons all-purpose flour",
+        "1 teaspoon maple syrup",
+        "1/2 teaspoon sea salt",
+        "1 pinch ground nutmeg",
+        "2 tablespoons vegetable oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Potato Latkes",
+    "url": "http://allrecipes.com/recipe/255070/apple-potato-latkes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-potato-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-potato-pancakes.json
new file mode 100644
index 000000000..465fe57cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-potato-pancakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place shredded potatoes and apple in a clean kitchen towel. Gather towel on top and wring out excess liquid.",
+        "Combine potatoes, apple, eggs, flour, and green onion in a bowl.",
+        "Heat vegetable oil in a large heavy sauce pan over medium-high heat.",
+        "Form mixture into palm-sized patties; fry in hot oil, working in batches, until golden brown, 2 to 4 minutes on each side. More oil may be needed with each batch.",
+        "Remove pancakes from oil with a slotted spoon and drain on paper towel-lined plate. Sprinkle with salt.",
+        "Serve pancakes topped with sour cream."
+    ],
+    "ingredients": [
+        "3 russet potatoes, peeled and shredded",
+        "1 Granny Smith apple - peeled, cored, and shredded",
+        "2 eggs",
+        "2 tablespoons all-purpose flour",
+        "3 green onions, diced",
+        "salt to taste",
+        "vegetable oil for frying, or as needed",
+        "1/2 tablespoon sour cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Potato Pancakes",
+    "url": "http://allrecipes.com/recipe/220615/apple-potato-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-prune-brown-betty-109129.json b/serverless-fleets/data/input/inferencing/recipes/apple-prune-brown-betty-109129.json
new file mode 100644
index 000000000..3a8a67263
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-prune-brown-betty-109129.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Cover prunes with boiling-hot water in a bowl and let stand 15 minutes. Drain and quarter prunes, then toss with apples and lemon juice. Stir together crumbs and butter in another bowl. Stir together brown sugar, cinnamon, and salt in a separate bowl. Spread one third of crumbs in a 9-inch pie plate. Cover with half of apple mixture, then sprinkle with half of sugar mixture. Sprinkle with half of remaining crumbs and cover with remaining apples, then remaining sugar mixture. Top with remaining crumbs.",
+        "Bake, covered with foil, until apples are tender, about 40 minutes. Increase oven temperature to 425\u00b0F, remove foil, and bake until top is golden brown, about 10 minutes more. Serve warm."
+    ],
+    "ingredients": [
+        "3/4 cup pitted prunes (dried plums; 6 ounces)",
+        "1 1/4 lb Gala apples (3 medium), peeled, halved, cored, and cut into 1/3-inch-thick slices",
+        "2 tablespoons fresh lemon juice",
+        "2 cups toasted baguette crumbs",
+        "3/4 stick (6 tablespoons) unsalted butter, melted",
+        "3/4 cup packed dark brown sugar",
+        "3/4 teaspoon cinnamon",
+        "1/4 teaspoon salt",
+        "Accompaniment: heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Super Bowl",
+        "Thanksgiving",
+        "Lemon",
+        "Prune",
+        "Apple",
+        "Winter",
+        "Cinnamon",
+        "Party",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Prune Brown Betty",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-prune-brown-betty-109129"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-prune-crisp-with-hazelnut-topping-107169.json b/serverless-fleets/data/input/inferencing/recipes/apple-prune-crisp-with-hazelnut-topping-107169.json
new file mode 100644
index 000000000..6a861648b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-prune-crisp-with-hazelnut-topping-107169.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter 8-inch glass baking dish. Mix both sugars, flour, and cinnamon in large bowl. Mix in apples, then prunes. Let mixture stand 5 minutes. Transfer filling to prepared dish. Bake until beginning to bubble at edges, about 20 minutes.",
+        "Mix first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until moist clumps form. Rub in hazelnuts.",
+        "Scatter topping over filling. Continue baking until topping is golden and juices are bubbling thickly, about 20 minutes. Cool slightly. Serve warm with ice cream."
+    ],
+    "ingredients": [
+        "1/3 cup sugar",
+        "3 tablespoons (packed) golden brown sugar",
+        "1 tablespoon all purpose flour",
+        "2 teaspoons ground cinnamon",
+        "2 large Granny Smith apples (about 20 ounces), peeled, cored, diced",
+        "1/2 cup pitted prunes, chopped",
+        "1/3 cup (packed) golden brown sugar",
+        "1/4 cup all purpose flour",
+        "1/4 cup old-fashioned oats",
+        "1/4 teaspoon salt",
+        "1/4 cup (1/2 stick) unsalted butter, diced, room temperature",
+        "1 cup hazelnuts, toasted, chopped",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Prune",
+        "Apple",
+        "Fall",
+        "Hazelnut",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Prune Crisp with Hazelnut Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-prune-crisp-with-hazelnut-topping-107169"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pudding-with-rum-butter-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-pudding-with-rum-butter-sauce.json
new file mode 100644
index 000000000..751939298
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pudding-with-rum-butter-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a deep 4-quart baking dish.",
+        "Beat 1/2 cup butter and 1 cup sugar together in a large bowl with an electric mixer until light and fluffy. Stir eggs into butter mixture until smooth; stir in grated apple.",
+        "Whisk flour, baking soda, cinnamon, 1 teaspoon nutmeg, and salt together. Stir flour mixture into apple mixture; spoon into prepared dish.",
+        "Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 35 minutes.",
+        "Heat remaining 1 cup sugar, remaining 1/2 cup butter, and milk in a small saucepan over low heat until sugar is melted, about 10 minutes; stir in rum and remaining pinch nutmeg just before serving. Serve sauce over pudding."
+    ],
+    "ingredients": [
+        "1 cup butter, divided",
+        "2 cups white sugar, divided",
+        "2 eggs",
+        "2 cups grated peeled apple",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon nutmeg",
+        "1 pinch salt",
+        "1/2 cup milk",
+        "1 tablespoon rum",
+        "1 pinch ground nutmeg, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pudding with Rum Butter Sauce",
+    "url": "http://allrecipes.com/recipe/244350/apple-pudding-with-rum-butter-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pudding.json b/serverless-fleets/data/input/inferencing/recipes/apple-pudding.json
new file mode 100644
index 000000000..41378ceae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pudding.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish.  Pour enough milk into dish to come almost to the top of the apples, but not cover them.",
+        "Bake in preheated oven 45 minutes, until apples are tender."
+    ],
+    "ingredients": [
+        "6 tart apples - peeled, cored and sliced",
+        "1/4 cup all-purpose flour",
+        "1 cup sugar",
+        "1 pinch salt",
+        "2 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pudding",
+    "url": "http://allrecipes.com/recipe/24062/apple-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-puff-pancake.json b/serverless-fleets/data/input/inferencing/recipes/apple-puff-pancake.json
new file mode 100644
index 000000000..34a5601c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-puff-pancake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (220 degrees C).",
+        "In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.",
+        "Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.",
+        "Bake for 20 minutes in the preheated oven, or until puffed and lightly browned."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1 1/2 cups milk",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "3 tablespoons sugar",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground cinnamon",
+        "2 tablespoons butter",
+        "2 apples - peeled, cored and sliced",
+        "3 tablespoons brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Puff Pancake",
+    "url": "http://allrecipes.com/recipe/50936/apple-puff-pancake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-puffs.json b/serverless-fleets/data/input/inferencing/recipes/apple-puffs.json
new file mode 100644
index 000000000..1fa09d162
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-puffs.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Grease a 9x12-inch baking dish. Arrange apple slices in the bottom of the prepared baking dish.",
+        "Stir 2 1/2 cups white sugar, water, and food coloring together in a saucepan; bring to a boil and cook until mixture reduces to a thick pink syrup, about 10 minutes. Pour syrup over apples.",
+        "Melt butter in the same saucepan over medium heat; stir 3 tablespoons sugar and cinnamon into butter until dissolved. Remove from heat.",
+        "Sift flour, baking powder, and salt together in a bowl. Cut shortening into flour mixture using two knives or a pastry cutter until mixture has the consistency of coarse crumbs. Stir milk into shortening mixture until a soft dough comes together.",
+        "Drop dough by the tablespoonful over apples; lightly press the back of a spoon onto each \"puff\" of dough to form a small dent. Spoon about 1 teaspoon of butter-cinnamon-sugar mixture into each dent.",
+        "Bake in the preheated oven until dough puffs and apples are tender, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "6 firm apples, peeled and sliced",
+        "2 1/2 cups white sugar",
+        "1 cup water",
+        "1/4 teaspoon red food coloring",
+        "3 tablespoons butter",
+        "3 tablespoons white sugar",
+        "1 teaspoon ground cinnamon",
+        "2 1/4 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1/3 cup shortening",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Puffs",
+    "url": "http://allrecipes.com/recipe/239632/apple-puffs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pumpkin-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-pumpkin-muffins.json
new file mode 100644
index 000000000..f14127645
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pumpkin-muffins.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.",
+        "Combine 1 1/2 cups whole wheat flour, all-purpose flour, 1 1/2 cups raw sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Mix eggs, pumpkin, and oil in a small bowl. Stir egg mixture into flour mixture until just moistened; fold in apples. Fill prepared muffin cups 2/3 full.",
+        "Combine butter, 1/2 cup raw sugar, 1/4 cup whole wheat flour, and cinnamon in a small bowl; sprinkle over muffin batter.",
+        "Bake in preheated oven until golden and a toothpick inserted in the middle comes out clean, 18 to 22 minutes. Cool for 5 minutes before removing from muffin cups to wire racks."
+    ],
+    "ingredients": [
+        "1 1/2 cups whole wheat flour",
+        "1 cup unbleached all-purpose flour",
+        "1 1/2 cups raw sugar",
+        "1 tablespoon pumpkin pie spice",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 eggs",
+        "1 cup canned pumpkin",
+        "1/2 cup vegetable oil",
+        "2 cups peeled and chopped apples",
+        "3 tablespoons butter, softened",
+        "1/2 cup raw sugar",
+        "1/4 cup whole wheat flour",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pumpkin Muffins",
+    "url": "http://allrecipes.com/recipe/223425/apple-pumpkin-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-pumpkin-pie-extravaganza.json b/serverless-fleets/data/input/inferencing/recipes/apple-pumpkin-pie-extravaganza.json
new file mode 100644
index 000000000..ecd4137b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-pumpkin-pie-extravaganza.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly.",
+        "Place pumpkin halves cut-side down on the prepared baking sheet.",
+        "Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth.",
+        "Increase oven temperature to 450 degrees F (230 degrees C).",
+        "Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition.",
+        "Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat.",
+        "Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water.",
+        "Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice.",
+        "Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "1 (1 pound) sugar pumpkin, halved and seeded",
+        "1  egg",
+        "\u00be cup brown sugar, divided",
+        "2\u2009\u00bd tablespoons all-purpose flour, divided",
+        "\u00be teaspoon salt",
+        "\u00be (12 fluid ounce) can fat-free evaporated milk",
+        "\u2153 teaspoon ground ginger, or to taste",
+        "\u2153 teaspoon ground nutmeg, or to taste",
+        "\u2153 teaspoon ground cloves, or to taste",
+        "\u2153 teaspoon ground cinnamon, or to taste",
+        "\u00bc cup unsalted butter",
+        "\u00bc cup white sugar",
+        "2 tablespoons water",
+        "1 (15 ounce) package pastry for a double-crust 9-inch pie",
+        "5  Granny Smith apples - peeled, cored, and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Pumpkin Pie Extravaganza",
+    "url": "http://allrecipes.com/recipe/254794/apple-pumpkin-pie-extravaganza/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread-pudding-104935.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread-pudding-104935.json
new file mode 100644
index 000000000..5f047ec83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread-pudding-104935.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.",
+        "Spoon pudding into bowls. Top with vanilla ice cream and serve."
+    ],
+    "ingredients": [
+        "2 cups whole milk",
+        "1 cup sugar",
+        "4 large eggs",
+        "3 tablespoons unsalted butter, melted",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon salt",
+        "7 slices crustless white bread, cut into 3/4-inch cubes (about 3 1/2 cups)",
+        "1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes",
+        "2/3 cup raisins",
+        "Additional ground cinnamon",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Back to School",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Cinnamon"
+    ],
+    "title": "Apple-Raisin Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-raisin-bread-pudding-104935"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread-pudding-104973.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread-pudding-104973.json
new file mode 100644
index 000000000..dd552f80a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread-pudding-104973.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.",
+        "Spoon pudding into bowls. Top with vanilla ice cream and serve."
+    ],
+    "ingredients": [
+        "2 cups whole milk",
+        "1 cup sugar",
+        "4 large eggs",
+        "3 tablespoons unsalted butter, melted",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon salt",
+        "7 slices crustless white bread, cut into 3/4-inch cubes (about 3 1/2 cups)",
+        "1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes",
+        "2/3 cup raisins",
+        "Additional ground cinnamon",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Fruit",
+        "Breakfast",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Cinnamon",
+        "Maine"
+    ],
+    "title": "Apple-Raisin Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-raisin-bread-pudding-104973"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread-pudding-232635.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread-pudding-232635.json
new file mode 100644
index 000000000..6c4ebd128
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread-pudding-232635.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 375\u00b0F.",
+        "Arrange bread in 1 layer on a large (17- by 13-inch) baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet. Leave oven on.",
+        "Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated. Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden, about 15 minutes.",
+        "Combine bread and apples in a 2-quart souffl\u00e9 or 2-inch-deep baking dish (about 8- by 12-inch oval).",
+        "Whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl, then pour mixture over bread and apples. Let soak at room temperature 15 minutes.",
+        "Bake in a water bath until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for souffl\u00e9 dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a rack, about 1 hour. (Pudding will continue to set as it cools.)"
+    ],
+    "ingredients": [
+        "8 slices cinnamon raisin bread, quartered",
+        "1 lb Golden Delicious apples (2 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise",
+        "1/2 cup plus 3 tablespoons sugar",
+        "3 cups half-and-half",
+        "6 large eggs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Raisin Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-raisin-bread-pudding-232635"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread.json
new file mode 100644
index 000000000..dbbef5298
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.",
+        "In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and  oats.  Add apple, nuts, raisins, eggs, milk, and oil.  Mix until dry ingredients are moistened.",
+        "Bake for 55 to 60 minutes, or until done.  Cool on wire rack."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 1/4 teaspoons ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "2/3 cup packed brown sugar",
+        "1 cup rolled oats",
+        "1 1/2 cups grated apple",
+        "1/4 cup chopped walnuts",
+        "1/4 cup raisins",
+        "2 eggs",
+        "1/4 cup milk",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Raisin Bread",
+    "url": "http://allrecipes.com/recipe/7006/apple-raisin-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-breakfast-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-breakfast-bread-pudding.json
new file mode 100644
index 000000000..27e78ee3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-breakfast-bread-pudding.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.",
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1 cup milk",
+        "1/2 cup heavy cream",
+        "1 tablespoon vanilla extract",
+        "1 teaspoon ground nutmeg",
+        "1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes",
+        "2 Granny Smith apples - peeled, cored, and sliced",
+        "1 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 cup melted butter",
+        "1 Granny Smith apple - peeled, cored, and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Raisin Breakfast Bread Pudding",
+    "url": "http://allrecipes.com/recipe/141047/apple-raisin-breakfast-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-cakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-cakes.json
new file mode 100644
index 000000000..baa3298d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-cakes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.",
+        "Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "2 eggs, beaten",
+        "1 cup applesauce",
+        "1 teaspoon ground cinnamon",
+        "2 teaspoons white sugar",
+        "1 cup all-purpose flour",
+        "1/2 cup whole wheat flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons vanilla extract",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Raisin Cakes",
+    "url": "http://allrecipes.com/recipe/19575/apple-raisin-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-cobbler-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-cobbler-pie.json
new file mode 100644
index 000000000..add71c5fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-cobbler-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine apple pie filling, raisins, and nutmeg in a bowl.  Pour into crust.",
+        "In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes   crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling.",
+        "Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned."
+    ],
+    "ingredients": [
+        "2 cups apple pie filling",
+        "1 cup raisins",
+        "1/4 teaspoon ground nutmeg",
+        "1/3 cup all-purpose flour",
+        "1/4 cup packed brown sugar",
+        "3 tablespoons butter, melted",
+        "3/4 cup chopped walnuts",
+        "1 (9 inch) prepared graham cracker crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Raisin Cobbler Pie",
+    "url": "http://allrecipes.com/recipe/12219/apple-raisin-cobbler-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-crumble-with-orange-ice-cream-232890.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-crumble-with-orange-ice-cream-232890.json
new file mode 100644
index 000000000..b0674a8c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-crumble-with-orange-ice-cream-232890.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Using electric mixer, beat butter and 6 tablespoons sugar in medium bowl until fluffy. Beat in flour, cornstarch, cloves, and salt. Using fingertips, press shortbread topping until moist clumps form.",
+        "Toss apples, raisins, remaining 5 tablespoons sugar, and orange juice in large bowl, separating apple slices to coat evenly. Transfer filling to 11x7x2-inch glass baking dish; scatter topping over. Press to compact slightly.",
+        "Bake crumble until apples are tender and topping is golden brown, about 1 hour 5 minutes. Serve warm with Orange Ice Cream."
+    ],
+    "ingredients": [
+        "14 tablespoons (1 3/4 sticks) unsalted butter, room temperature",
+        "6 tablespoons plus 5 tablespoons (packed) golden brown sugar",
+        "1 1/3 cups all-purpose flour",
+        "1/2 cup cornstarch",
+        "1/4 teaspoon ground cloves",
+        "1/8 teaspoon salt",
+        "2 pounds medium-size Golden Delicious apples (about 5), peeled, cored, cut into 1/4-inch-thick slices",
+        "3/4 cup raisins",
+        "2 tablespoons orange juice",
+        "Orange Ice Cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Orange",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Raisin Crumble with Orange Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-raisin-crumble-with-orange-ice-cream-232890"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-french-toast-casserole.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-french-toast-casserole.json
new file mode 100644
index 000000000..e40ad5236
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-french-toast-casserole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.",
+        "In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.",
+        "Preheat oven to 375  degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup butter, melted",
+        "3 apples - peeled, cored and sliced",
+        "1/2 cup raisins",
+        "1 (1 pound) loaf French baguette, cut into 1 inch slices",
+        "6 eggs, lightly beaten",
+        "1 1/2 cups milk",
+        "1 tablespoon vanilla extract",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Raisin French Toast Casserole",
+    "url": "http://allrecipes.com/recipe/45620/apple-raisin-french-toast-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-french-toast-strata.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-french-toast-strata.json
new file mode 100644
index 000000000..a7356ff79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-french-toast-strata.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.",
+        "In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf cinnamon raisin bread, cubed",
+        "1 (8 ounce) package cream cheese, diced",
+        "1 cup diced peeled apples",
+        "8 eggs",
+        "2 1/2 cups half-and-half cream",
+        "6 tablespoons butter, melted",
+        "1/4 cup maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Raisin French Toast Strata",
+    "url": "http://allrecipes.com/recipe/24132/apple-raisin-french-toast-strata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-sauce.json
new file mode 100644
index 000000000..554665485
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-sauce.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic and shallot in hot oil until fragrant, 1 to 2 minutes.",
+        "Stir apple cider, chicken stock, raisins, brown sugar, orange segments, thyme sprigs, bay leaf, and cloves into garlic and shallot. Bring to a simmer and cook until sauce is reduced by half, stirring often, 15 to 20 minutes. Season with kosher salt."
+    ],
+    "ingredients": [
+        "1/4 cup vegetable oil",
+        "1 tablespoon chopped garlic",
+        "1 tablespoon chopped shallot",
+        "2 cups apple cider",
+        "1 1/2 cups chicken stock",
+        "1 cup golden raisins",
+        "1/2 cup brown sugar",
+        "1/2 orange, peeled and segmented",
+        "4 sprigs fresh thyme",
+        "1 bay leaf",
+        "4 whole cloves",
+        "1 pinch kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Raisin Sauce",
+    "url": "http://allrecipes.com/recipe/220973/apple-raisin-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-strudels-11652.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-strudels-11652.json
new file mode 100644
index 000000000..36b445554
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-strudels-11652.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a small skillet cook the bread crumbs in 1 1/2 tablespoons of the butter over moderate heat, stirring, until they are golden and transfer them to a large bowl. To the bread crumbs add the apples, the granulated sugar, the raisins, and the cinnamon and toss the mixture well. On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the phyllo, and brush the phyllo lightly with some of the remaining butter, melted. Layer 5 more sheets of the phyllo over the first sheet in the same manner, brushing each sheet lightly with some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving a 2-inch border at each end. Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling. Transfer the strudel carefully to a lightly buttered jelly-roll pan and brush it with some of the remaining melted butter. Make another strudel with the remaining phyllo, melted butter, and apple filling in the same manner and transfer it to the jelly-roll pan. Bake the strudels in the middle of a preheated 375\u00b0F. oven for 35 to 45 minutes, or until they are golden, and let them cool to warm in the pan on the rack. The strudels may be made 1 day in advanced and kept covered loosely at room temperature. Reheat the strudels in a preheated 400\u00b0F. oven for 15 minutes. Transfer the strudels with slotted spatulas carefully to serving platters and dust them with the confectioners' sugar.",
+        "In a chilled bowl with an electric mixer beat the heavy cream with the sour cream, the confectioners' sugar, and the vanilla until the mixture holds soft peaks and transfer it to a serving bowl.",
+        "Serve the strudels warm, sliced diagonally, with the whipped cream."
+    ],
+    "ingredients": [
+        "1/2 cup fine dry bread crumbs",
+        "7 1/2 tablespoons unsalted butter",
+        "1 1/2 pounds tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise",
+        "1/3 cup granulated sugar",
+        "1/2 cup raisins",
+        "1/2 teaspoon cinnamon",
+        "twelve 17- by 12-inch sheets of phyllo, stacked between two sheets of wax paper and covered with a dampened kitchen towel",
+        "confectioners' sugar for dusting the strudels",
+        "1 cup well-chilled heavy cream",
+        "1/4 cup sour cream",
+        "1/4 cup confectioners' sugar",
+        "1 teaspoon vanilla"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Sukkot",
+        "Raisin",
+        "Apple",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Raisin Strudels",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-raisin-strudels-11652"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raisin-turkey-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-turkey-stuffing.json
new file mode 100644
index 000000000..575522edc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raisin-turkey-stuffing.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix apples, water, raisins, stuffing mix, sugar, eggs, and cinnamon together in a large bowl. Stir more water into the apple mixture to get to your desired level of moistness."
+    ],
+    "ingredients": [
+        "8 apples - peeled, cored, and chopped",
+        "2 cups water, or to taste",
+        "1 (15 ounce) package raisins",
+        "1 (14 ounce) package unseasoned dry bread stuffing mix",
+        "1 cup white sugar, or to taste",
+        "4 eggs, beaten",
+        "1 teaspoon ground cinnamon, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Raisin Turkey Stuffing",
+    "url": "http://allrecipes.com/recipe/236450/apple-raisin-turkey-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raspberry-cake-105086.json b/serverless-fleets/data/input/inferencing/recipes/apple-raspberry-cake-105086.json
new file mode 100644
index 000000000..a37dfa656
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raspberry-cake-105086.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour 9x9x2-inch baking pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Saut\u00e9 until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.",
+        "Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat in. Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).",
+        "Bake cake until tester inserted into center comes out clean and top is golden brown, about 50 minutes. Place cake in pan on rack and cool completely."
+    ],
+    "ingredients": [
+        "7 tablespoons unsalted butter, room temperature",
+        "2 small Golden Delicious apples (about 12 ounces), peeled, cored, cut into 1/2-inch cubes",
+        "2 tablespoons plus 1 cup sugar",
+        "1 cup fresh raspberries",
+        "3 large eggs",
+        "2 tablespoons fresh lemon juice",
+        "1 1/2 teaspoons vanilla extract",
+        "1 1/2 cups all purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground ginger"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Raspberry",
+        "Apple",
+        "Spring",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Raspberry Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-raspberry-cake-105086"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raspberry-crisp-102541.json b/serverless-fleets/data/input/inferencing/recipes/apple-raspberry-crisp-102541.json
new file mode 100644
index 000000000..cb04e87d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raspberry-crisp-102541.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.",
+        "Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.",
+        "Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream."
+    ],
+    "ingredients": [
+        "1 cup (packed) golden brown sugar",
+        "1 tablespoon plus 1/2 cup all purpose flour",
+        "2 1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored, thinly sliced",
+        "1 cup frozen unsweetened raspberries (unthawed)",
+        "1/2 cup old-fashioned oats",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/4 teaspoon salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, diced",
+        "Vanilla ice cream or whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Fourth of July",
+        "Thanksgiving",
+        "Kid-Friendly",
+        "Raspberry",
+        "Apple",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Raspberry Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-raspberry-crisp-102541"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-raspberry-crisp.json b/serverless-fleets/data/input/inferencing/recipes/apple-raspberry-crisp.json
new file mode 100644
index 000000000..d9d25eb1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-raspberry-crisp.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.",
+        "In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.",
+        "Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm."
+    ],
+    "ingredients": [
+        "1 cup packed brown sugar",
+        "1 tablespoon all-purpose flour",
+        "5 large Granny Smith apples - peeled, cored and thinly sliced",
+        "1 cup frozen raspberries, thawed",
+        "1/2 cup old-fashioned oats",
+        "1/2 cup all-purpose flour",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/4 teaspoon salt",
+        "6 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Raspberry Crisp",
+    "url": "http://allrecipes.com/recipe/49617/apple-raspberry-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-refrigerator-pickles.json b/serverless-fleets/data/input/inferencing/recipes/apple-refrigerator-pickles.json
new file mode 100644
index 000000000..f1bc8c7ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-refrigerator-pickles.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.",
+        "Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.",
+        "Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2767750.jpg",
+    "ingredients": [
+        "1 cup water",
+        "1 cup cider vinegar",
+        "1 cup white sugar",
+        "1 tablespoon whole allspice berries",
+        "1 tablespoon whole cloves",
+        "1 tablespoon ground nutmeg",
+        "1 tablespoon ground ginger",
+        "6 apples - peeled, cored and sliced",
+        "1/2 cup lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Refrigerator Pickles",
+    "url": "http://allrecipes.com/recipe/171600/apple-refrigerator-pickles/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-rhubarb-crisp-1568.json b/serverless-fleets/data/input/inferencing/recipes/apple-rhubarb-crisp-1568.json
new file mode 100644
index 000000000..c243db7ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-rhubarb-crisp-1568.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made 1 day in ahead. Chill.)",
+        "Preheat oven to 400\u00b0F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream."
+    ],
+    "ingredients": [
+        "3/4 cup all purpose flour",
+        "3/4 cup (packed) golden brown sugar",
+        "1/2 cup old-fashion oats",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "6 tablespoons (3/4 stick) unsalted butter, room temperature",
+        "1/2 cup finely chopped walnuts",
+        "1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces (about\u00a04 cups)",
+        "3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)",
+        "3 tablespoons sugar",
+        "2 teaspoons all purpose flour",
+        "1/2 teaspoon vanilla extract",
+        "Vanilla ice cream or frozen yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Walnut",
+        "Rhubarb"
+    ],
+    "title": "Apple-Rhubarb Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-rhubarb-crisp-1568"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-rhubarb-crisp.json b/serverless-fleets/data/input/inferencing/recipes/apple-rhubarb-crisp.json
new file mode 100644
index 000000000..c21777226
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-rhubarb-crisp.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.",
+        "Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.",
+        "Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.",
+        "Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm."
+    ],
+    "ingredients": [
+        "6 large apples, cored and diced",
+        "1 cup diced rhubarb",
+        "1 cup white sugar",
+        "1/4 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1 3/4 cups quick cooking oats",
+        "1 1/2 cups all-purpose flour",
+        "1 cup brown sugar",
+        "1 cup chilled butter, cut into pieces",
+        "2 tablespoons white sugar, or to taste (optional)",
+        "1/2 teaspoon ground cinnamon, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Rhubarb Crisp",
+    "url": "http://allrecipes.com/recipe/222268/apple-rhubarb-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-rhubarb-dessert.json b/serverless-fleets/data/input/inferencing/recipes/apple-rhubarb-dessert.json
new file mode 100644
index 000000000..5ee7d3274
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-rhubarb-dessert.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).  Butter a shallow, 1-quart baking dish.",
+        "In a medium bowl, combine melted butter and brioche.  Line the bottom of the baking dish with one-third of the mixture.",
+        "In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon juice and zest.  Let rest until juices begin to run, 5 minutes.  Then spread half of the mixture over the brioche in the dish.  Top with half the remaining brioche.  Spread the remaining rhubarb over that and top with the last of the brioche.  Dot with 1 tablespoon butter.  Spoon the warm water evenly over the top.",
+        "Cover and bake in preheated oven 25 to 35 minutes, until rhubarb is tender.  Increase oven temperature to 400 degrees F (200 degrees C), uncover dish, and bake until top is crusty, rhubarb is soft, and bubbles form at the edges of the dish, 10 to 15 minutes.  Serve warm."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter, melted",
+        "6 ounces brioche, torn into 1/2 inch pieces",
+        "3 cups diced rhubarb",
+        "1 Granny Smith apple -- peeled, cored and sliced into thin wedges",
+        "5/8 cup dark brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1 pinch ground nutmeg",
+        "1/2 lemon, zested and juiced",
+        "1 tablespoon butter, diced",
+        "3/8 cup warm water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Rhubarb Dessert",
+    "url": "http://allrecipes.com/recipe/24946/apple-rhubarb-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-roquefort-and-red-leaf-lettuce-with-pumpernickel-croutons-105714.json b/serverless-fleets/data/input/inferencing/recipes/apple-roquefort-and-red-leaf-lettuce-with-pumpernickel-croutons-105714.json
new file mode 100644
index 000000000..8dae6e4eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-roquefort-and-red-leaf-lettuce-with-pumpernickel-croutons-105714.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.",
+        "Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.",
+        "Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.",
+        "Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon."
+    ],
+    "ingredients": [
+        "1/2 lb thick-cut bacon slices (5), cut crosswise into 1/4-inch-wide strips",
+        "3 slices pumpernickel bread, crusts removed, cut into 1/4-inch dice (1 cup)",
+        "1 tablespoon Sherry vinegar",
+        "1/2 teaspoon Dijon mustard",
+        "3 tablespoons extra-virgin olive oil",
+        "1 Granny Smith apple",
+        "1 head red leaf lettuce, torn into bite-size pieces (6 cups)",
+        "1/4 cup dried cranberries",
+        "1/2 cup crumbled Roquefort (2 oz)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Fruit",
+        "Leafy Green",
+        "Pork",
+        "Fry",
+        "Thanksgiving",
+        "Cranberry",
+        "Apple",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Apple, Roquefort, and Red Leaf Lettuce with Pumpernickel Croutons",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-roquefort-and-red-leaf-lettuce-with-pumpernickel-croutons-105714"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-rosemary-pork-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/apple-rosemary-pork-tenderloin.json
new file mode 100644
index 000000000..445990530
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-rosemary-pork-tenderloin.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper.  Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast.  Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.",
+        "In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.",
+        "For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.",
+        "Slice roast, and serve with gravy."
+    ],
+    "ingredients": [
+        "4 teaspoons dried rosemary",
+        "1 1/2 teaspoons dried thyme",
+        "1 1/2 teaspoons dried marjoram",
+        "salt and pepper to taste",
+        "3 pounds pork tenderloin",
+        "1 (12 fluid ounce) bottle hard apple cider",
+        "water",
+        "3 Granny Smith apples, cored and cut into 1 inch pieces",
+        "1 large red onion, cut into 1 inch pieces",
+        "5 tablespoons brown sugar",
+        "1/3 cup all-purpose flour",
+        "3/4 cup maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Rosemary Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/51464/apple-rosemary-pork-tenderloin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-sage-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/apple-sage-pork-chops.json
new file mode 100644
index 000000000..a10d5d343
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-sage-pork-chops.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.",
+        "Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.",
+        "Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.",
+        "Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "2 tablespoons flour",
+        "1 1/2 teaspoons dried sage",
+        "1 teaspoon minced garlic",
+        "1 teaspoon ground thyme",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon paprika",
+        "4 boneless pork chops",
+        "2 tablespoons olive oil",
+        "1 onion, thinly sliced",
+        "2 red apples, thinly sliced",
+        "1/2 cup apple juice",
+        "1 tablespoon brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Sage Pork Chops",
+    "url": "http://allrecipes.com/recipe/241941/apple-sage-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-salad-i.json b/serverless-fleets/data/input/inferencing/recipes/apple-salad-i.json
new file mode 100644
index 000000000..7abecf0f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-salad-i.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large bowl, combine diced apples, whipped topping, and chopped candy bars.  Mix well.  Serve immediately."
+    ],
+    "ingredients": [
+        "2 red apples, cored and diced",
+        "2 tart green apples, cored and diced",
+        "2 yellow apples, cored and diced",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "5 (2.1 ounce) bars Baby Ruth \u2122 candy bars, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Salad I",
+    "url": "http://allrecipes.com/recipe/14171/apple-salad-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-salad-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-salad-ii.json
new file mode 100644
index 000000000..51885d4a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-salad-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium-size mixing bowl, combine the apples, drained pineapple, raisins, pecans and whipped topping. Mix well and serve chilled."
+    ],
+    "ingredients": [
+        "5 Granny Smith apples - peeled, cored and chopped",
+        "5 Red Delicious apples - peeled, cored and chopped",
+        "2 (8 ounce) cans pineapple chunks, drained",
+        "2 cups raisins",
+        "1 cup chopped pecans",
+        "1 (16 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Salad II",
+    "url": "http://allrecipes.com/recipe/16124/apple-salad-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-salad.json
new file mode 100644
index 000000000..70ac4f488
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Freeze candy bars, transfer to a resealable plastic bag, and crush into small pieces with a hammer or mallet.",
+        "Whisk pudding mix into whipped topping. Add apples and crushed candy bars; stir together and serve cold."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1467785.jpg",
+    "ingredients": [
+        "4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy (such as Snickers\u00ae)",
+        "4 Granny Smith apples, cut into bite-size pieces",
+        "1 (5.1 ounce) package instant vanilla pudding mix",
+        "1 (12 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Salad",
+    "url": "http://allrecipes.com/recipe/233560/apple-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-sausage-and-parsnip-stuffing-with-fresh-sage-233154.json b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-and-parsnip-stuffing-with-fresh-sage-233154.json
new file mode 100644
index 000000000..3be619eff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-and-parsnip-stuffing-with-fresh-sage-233154.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.",
+        "Saut\u00e9 sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.",
+        "Add onions and celery to same skillet and saut\u00e9 until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and saut\u00e9 until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and saut\u00e9 until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and saut\u00e9 until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.",
+        "Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)",
+        "Preheat oven to 350\u00b0F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 1 1/2-pound loaf sliced sourdough bread with crust, cubed",
+        "1 1/2 pounds sweet Italian sausages, casings removed",
+        "1 1/2 pounds hot Italian sausages, casings removed",
+        "6 cups chopped onions",
+        "2 cups chopped celery",
+        "3/4 cup (1 1/2 sticks) butter, divided",
+        "3 pounds Pippin or Granny Smith apples, peeled, cored, cubed",
+        "2 pounds parsnips, peeled, cubed",
+        "3/4 cup packed fresh sage leaves",
+        "1/2 cup low-salt chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Herb",
+        "Pork",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Stuffing/Dressing",
+        "Apple",
+        "Meat",
+        "Sausage",
+        "Parsnip",
+        "Fall",
+        "Winter",
+        "Sage",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Apple, Sausage, and Parsnip Stuffing with Fresh Sage",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-sausage-and-parsnip-stuffing-with-fresh-sage-233154"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-sausage-bacon-and-mushroom-s.json b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-bacon-and-mushroom-s.json
new file mode 100644
index 000000000..23db27033
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-bacon-and-mushroom-s.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.",
+        "Place the beef, sausage, and bacon in a large skillet over medium heat. Mix in the onion, celery, and mushrooms. Season with parsley, sage, and thyme. Cook and stir until meats are evenly browned. Mix in apples and water chestnuts, and continue cooking 5 minutes. Drain grease.",
+        "Mix butter, broth, soup, and applesauce into skillet. Season with salt and pepper. Gently fold in the bread cubes until evenly moist. Transfer the mixture to the prepared baking dish.",
+        "Bake covered 45 minutes. Uncover, and continue baking 15 minutes, until lightly browned."
+    ],
+    "ingredients": [
+        "1/2 pound ground beef",
+        "1/2 pound pork sausage",
+        "1/2 pound bacon",
+        "1 large onion, diced",
+        "3 stalks celery, sliced",
+        "1/2 pound fresh mushrooms, sliced",
+        "1 tablespoon dried parsley",
+        "1 teaspoon dried sage",
+        "1 teaspoon dried thyme",
+        "2 apples, cored and diced",
+        "1 (4 ounce) can water chestnuts, drained and chopped",
+        "1/4 cup butter, melted",
+        "1 cup chicken broth",
+        "1 (10.75 ounce) can  condensed cream of chicken soup",
+        "3/4 cup applesauce",
+        "1/2 teaspoon salt to taste",
+        "1 teaspoon ground black pepper",
+        "1 pound dry bread cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple, Sausage, Bacon, and Mushroom Stuffing",
+    "url": "http://allrecipes.com/recipe/56259/apple-sausage-bacon-and-mushroom-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-sausage-cornbread-stuffing-c.json b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-cornbread-stuffing-c.json
new file mode 100644
index 000000000..38d2aeb86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-cornbread-stuffing-c.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.",
+        "Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.",
+        "Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes."
+    ],
+    "ingredients": [
+        "Crisco\u00ae Original No-Stick Cooking Spray",
+        "3 cups cornbread stuffing mix",
+        "1 cup chopped Granny Smith apple",
+        "1/4 cup Crisco\u00ae Pure Canola Oil",
+        "1 cup chopped onion",
+        "1/2 cup chopped celery",
+        "1 pound bulk pork sausage with sage",
+        "1 cup chicken broth",
+        "1 egg, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple, Sausage & Cornbread Stuffing Cups",
+    "url": "http://allrecipes.com/recipe/239350/apple-sausage-cornbread-stuffing-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-sausage-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-stuffing.json
new file mode 100644
index 000000000..11934948b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-stuffing.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Cook sausages in a skillet over medium-high heat until browned and heated through, 7 to 10 minutes. Remove from heat and cut sausages into bite-size pieces.",
+        "Melt margarine in a large skillet over medium heat. Cook and stir onion and celery in margarine until softened, 7 to 10 minutes. Transfer skillet contents to a large bowl.",
+        "Stir sausage and apples into onion mixture. Add cornbread stuffing mix, seasoned stuffing mix, poultry seasoning, salt, and black pepper; mix well. Stir chicken broth and eggs into stuffing mixture; pour mixture into a 3-quart baking dish and cover dish with aluminum foil.",
+        "Bake in the preheated oven for 20 minutes. Remove aluminum foil from dish and continue baking until browned and crisp on top, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "8 ounces chicken apple sausage links",
+        "1/2 cup margarine",
+        "1 large onion, chopped",
+        "1 cup chopped celery",
+        "3 apples - peeled, cored, and finely chopped",
+        "6 ounces corn bread stuffing mix",
+        "6 ounces seasoned stuffing mix",
+        "1 1/2 teaspoons poultry seasoning",
+        "1 pinch salt and ground black pepper to taste",
+        "1 1/2 cups chicken broth",
+        "2 eggs, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Sausage Stuffing",
+    "url": "http://allrecipes.com/recipe/240145/apple-sausage-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-sausage-wagon-wheel.json b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-wagon-wheel.json
new file mode 100644
index 000000000..76d060888
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-sausage-wagon-wheel.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a medium bowl, mix vegetable oil, egg, brown sugar, quick cooking oats, whole wheat flour, buttermilk, baking powder, salt and baking soda.",
+        "Place apples and sausage in a medium baking dish or cast iron skillet. Pour the batter mixture over the apples and sausage.",
+        "Bake 20 to 25 minutes in the preheated oven, until crisp and golden brown."
+    ],
+    "ingredients": [
+        "1/2 cup vegetable oil",
+        "1 egg, beaten",
+        "1/2 cup brown sugar",
+        "1 cup quick cooking oats",
+        "1 cup whole wheat flour",
+        "1 cup buttermilk",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 tablespoon baking soda",
+        "2 apples - peeled, cored and sliced",
+        "1/2 pound smoked turkey sausage links, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Sausage Wagon Wheel",
+    "url": "http://allrecipes.com/recipe/33142/apple-sausage-wagon-wheel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-scones.json b/serverless-fleets/data/input/inferencing/recipes/apple-scones.json
new file mode 100644
index 000000000..2fc7582cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-scones.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Measure flour, sugar, baking powder, soda, and salt into a large bowl.  Cut in butter or margarine until crumbly.  Add shredded apple and milk.  Stir to form a soft dough.",
+        "Turn dough out onto a lightly floured surface.  Knead gently 8 to 10 times.  Pat into two 6-inch circles.  Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon.  Score each into 6 pie-shaped wedges.",
+        "Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen.  Serve warm with butter."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/4 cup white sugar",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/4 cup butter, chilled",
+        "1 apple - peeled, cored and shredded",
+        "1/2 cup milk",
+        "2 tablespoons milk",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Scones",
+    "url": "http://allrecipes.com/recipe/6905/apple-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-sheet-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-sheet-cake.json
new file mode 100644
index 000000000..35f085121
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-sheet-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine 3 cups flour, baking powder and salt. Cut in shortening to the consistency of coarse crumbs. Stir in 1 cup cold milk slowly until completely blended. Separate dough into two balls. Roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.",
+        "In a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. Place filling in an even layer over prepared crust. Thinly slice 1/2 cup butter and evenly distribute over the apples. Roll out the remaining dough and place over the apple filling. Seal edges and prick the top all over with a fork.",
+        "Bake in the preheated oven for 30 minutes. Cool 5 minutes before frosting.",
+        "To make the frosting:  In a small bowl, combine confectioners' sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. Beat until smooth and creamy."
+    ],
+    "ingredients": [
+        "PASTRY:",
+        "3 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/2 cup shortening",
+        "1 cup milk",
+        "APPLE FILLING:",
+        "3 pounds apples - peeled, cored and sliced",
+        "1 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "2 tablespoons all-purpose flour",
+        "1/2 cup butter",
+        "FROSTING:",
+        "2 1/2 cups confectioners' sugar",
+        "3 tablespoons milk",
+        "1/3 cup butter, softened",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Sheet Cake",
+    "url": "http://allrecipes.com/recipe/22265/apple-sheet-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-shortbread-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-shortbread-pie.json
new file mode 100644
index 000000000..0db718efb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-shortbread-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C.)",
+        "Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan.",
+        "In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top.",
+        "Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1/4 teaspoon salt",
+        "3/4 cup chilled butter, diced",
+        "2 egg yolks, beaten",
+        "1 1/4 pounds Golden Delicious apple - peeled, cored and cut into 1/4 inch slices",
+        "1/4 cup light brown sugar, packed",
+        "1 tablespoon all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Shortbread Pie",
+    "url": "http://allrecipes.com/recipe/37260/apple-shortbread-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-slab-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-slab-pie.json
new file mode 100644
index 000000000..c6f74392e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-slab-pie.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.",
+        "In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.",
+        "In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.",
+        "Bake in the preheated oven for 60 minutes, or until topping is golden brown."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 tablespoons white sugar",
+        "1/2 cup shortening",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon baking powder",
+        "2 egg yolks, beaten",
+        "4 tablespoons water",
+        "8 apples - peeled, cored and cut into thin wedges",
+        "2 tablespoons lemon juice",
+        "2 tablespoons all-purpose flour",
+        "1 3/4 cups white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "2 tablespoons butter",
+        "1 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "2/3 cup brown sugar",
+        "2/3 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Slab Pie",
+    "url": "http://allrecipes.com/recipe/19460/apple-slab-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-slaw-with-pineapple.json b/serverless-fleets/data/input/inferencing/recipes/apple-slaw-with-pineapple.json
new file mode 100644
index 000000000..37f93d9be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-slaw-with-pineapple.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk cream, mayonnaise, and sugar in a large salad bowl until sugar has dissolved. Gently fold in cabbage, apple, and pineapple to coat with dressing. Refrigerate until serving time."
+    ],
+    "ingredients": [
+        "1/2 cup heavy whipping cream",
+        "1/2 cup mayonnaise",
+        "1 tablespoon white sugar",
+        "4 cups finely shredded cabbage",
+        "1 large red apple, cored and diced",
+        "1 (8 ounce) can crushed pineapple, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Slaw With Pineapple",
+    "url": "http://allrecipes.com/recipe/223566/apple-slaw-with-pineapple/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-slaw.json b/serverless-fleets/data/input/inferencing/recipes/apple-slaw.json
new file mode 100644
index 000000000..bafd799eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-slaw.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine."
+    ],
+    "ingredients": [
+        "2 green apples, coarsely grated",
+        "1/3 head red cabbage, coarsely grated",
+        "1 garlic clove, crushed",
+        "1 red chile, finely chopped (keep the seeds if you like it hot)",
+        "8 scallions (spring onions), finely sliced",
+        "1 handful cilantro, leaves picked",
+        "1 1/4 cups (300 ml) white wine vinegar or apple cider vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Summer",
+        "Apple",
+        "Cabbage",
+        "Condiment"
+    ],
+    "title": "Apple Slaw",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-slaw"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-slice-squares.json b/serverless-fleets/data/input/inferencing/recipes/apple-slice-squares.json
new file mode 100644
index 000000000..827c14bf0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-slice-squares.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk 2 cups flour and salt together in a bowl. Cut shortening into flour mixture using a pastry blender or a fork until crumbly.",
+        "Whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough forms a ball. Split dough into halves; roll each half into about a 9x13-inch rectangle. Press 1 rectangle into the bottom of a 9x13-inch baking dish.",
+        "Place apple slices in a large bowl; add sugar, 3 tablespoons flour, and cinnamon. Toss apples to coat; spread over crust. Cover apple filling with remaining crust, piecing together any scraps to cover any holes. Cut several slits into top crust for ventilation while cooking.",
+        "Bake in the preheated oven until edges are browned and crisp, 45 minutes to 1 hour. Cool to room temperature before cutting into squares, about 30 minutes."
+    ],
+    "ingredients": [
+        "Crust:",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "2/3 cup shortening",
+        "1/4 cup water",
+        "2 eggs",
+        "1 tablespoon lemon juice",
+        "Filling:",
+        "6 apples - peeled, cored, and cut into 1/2-inch thick slices, or more to taste",
+        "1 cup white sugar",
+        "3 tablespoons all-purpose flour",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Slice Squares",
+    "url": "http://allrecipes.com/recipe/237305/apple-slice-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-slices-brown-betty.json b/serverless-fleets/data/input/inferencing/recipes/apple-slices-brown-betty.json
new file mode 100644
index 000000000..b48c8a8c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-slices-brown-betty.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a small bowl, combine bread crumbs, brown sugar, 1/2 teaspoon cinnamon and cloves.  Place half of the sliced apples in a 9x13 inch baking dish.  Top with half the bread crumb mixture.  Repeat layers.  Pour melted butter over all and cover with applesauce.  Combine remaining cinnamon with white sugar and sprinkle on top.",
+        "Bake in preheated oven 1 hour, until apples are tender and mixture is bubbly."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4578068.jpg",
+    "ingredients": [
+        "2 cups dry bread crumbs",
+        "1 cup brown sugar",
+        "1 teaspoon ground cinnamon, divided",
+        "1/4 teaspoon ground cloves",
+        "10 cups sliced tart apple",
+        "1/3 cup butter, melted",
+        "1/3 cup applesauce",
+        "1 1/2 teaspoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Slices Brown Betty",
+    "url": "http://allrecipes.com/recipe/24939/apple-slices-brown-betty/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-slices.json b/serverless-fleets/data/input/inferencing/recipes/apple-slices.json
new file mode 100644
index 000000000..ebf3e21e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-slices.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan or cookie sheet.",
+        "In a large bowl, stir together the salt and 4 cups flour. Cut in the shortening until the mixture resembles coarse crumbs.  Use a fork to stir in the egg yolks and milk just until dough comes together. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness or until big enough to cover the bottom of the jellyroll pan with a little hanging over the sides.",
+        "Arrange the slices of apple to evenly cover the bottom crust. In a small bowl, stir together the 2 tablespoons of flour with the sugar and cinnamon. Sprinkle the sugar mixture over the apple slices. Roll out the remaining dough to cover the apple layer and pinch to seal to the bottom crust. Trim off excess crust and brush with egg white.",
+        "Bake for 40 to 45 minutes in the preheated oven, until apples are tender and crust is brown. If the crust begins to brown too much before the apples are done, cover with foil and continue baking. Cool before cutting into squares."
+    ],
+    "ingredients": [
+        "2 teaspoons salt",
+        "4 cups all-purpose flour",
+        "1 1/3 cups shortening",
+        "2 egg yolks, beaten",
+        "1/2 cup milk",
+        "10 apples - peeled, cored and sliced",
+        "2 tablespoons all-purpose flour",
+        "3 cups white sugar",
+        "1 tablespoon ground cinnamon",
+        "1 egg white"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Slices",
+    "url": "http://allrecipes.com/recipe/20386/apple-slices/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-slow-cooked-beef-ribs.json b/serverless-fleets/data/input/inferencing/recipes/apple-slow-cooked-beef-ribs.json
new file mode 100644
index 000000000..3fcda33f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-slow-cooked-beef-ribs.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Cut the ribs apart if necessary. Place the separated ribs, apples, apple juice, onions, apple cider vinegar, and water into a large soup pot, and bring to a boil. Cover, reduce heat to a simmer, and cook the ribs until tender, about 4 hours."
+    ],
+    "ingredients": [
+        "2 pounds boneless beef ribs",
+        "4 McIntosh apples - cored, peeled, and cut into large chunks",
+        "2 cups apple juice",
+        "2 onions, sliced",
+        "1/2 cup apple cider vinegar",
+        "5 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Slow Cooked Beef Ribs",
+    "url": "http://allrecipes.com/recipe/216951/apple-slow-cooked-beef-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-slump.json b/serverless-fleets/data/input/inferencing/recipes/apple-slump.json
new file mode 100644
index 000000000..1217ff167
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-slump.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine the apples, 1 cup sugar, cinnamon, and 1/2 cup water in a saucepan. Cover with a tight fitting lid and heat to boiling.",
+        "In a medium bowl, sift together 1 1/2 cup flour, baking powder and salt. Stir in enough milk to make a soft dough.",
+        "Drop dough by spoonfuls onto apples. Cover pan with lid and simmer over low heat for 30 minutes. DO NOT LIFT COVER UNTIL DONE! Serve with nutmeg sauce.",
+        "To make the nutmeg sauce: In a saucepan, mix 1 cup sugar and 1 tablespoon flour. Stir in 1 cup boiling water and cook, stirring constantly until sauce bubbles. Add butter and simmer gently 5 minutes. Remove from heat and stir in nutmeg. Serve over each serving of apple slump."
+    ],
+    "ingredients": [
+        "6 cups thinly sliced apples",
+        "1 cup white sugar",
+        "1/2 cup water",
+        "1 teaspoon ground cinnamon",
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup milk",
+        "1 cup white sugar",
+        "1 cup boiling water",
+        "1/2 teaspoon ground nutmeg",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Slump",
+    "url": "http://allrecipes.com/recipe/12608/apple-slump/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-snack-squares.json b/serverless-fleets/data/input/inferencing/recipes/apple-snack-squares.json
new file mode 100644
index 000000000..428f2e816
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-snack-squares.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.",
+        "In a large bowl, combine the sugar, eggs, oil and vanilla and mix until well blended. Stir in the flour and cinnamon. The mixture will be thick. Fold in the chopped apple and nuts. Spread the batter in the prepared baking dish, and sprinkle with butterscotch chips.",
+        "Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool and cut into squares."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "2 eggs",
+        "3/4 cup vegetable oil",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups self-rising flour",
+        "1 teaspoon ground cinnamon",
+        "3 cups peeled, cored, and chopped tart apple",
+        "1 cup chopped walnuts",
+        "1 cup butterscotch chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Snack Squares",
+    "url": "http://allrecipes.com/recipe/20542/apple-snack-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-snicker-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-snicker-salad.json
new file mode 100644
index 000000000..acc026353
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-snicker-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk butterscotch pudding mix into milk in a bowl until dissolved.",
+        "Stir whipped cream topping into pudding mixture.",
+        "Fold the candy bar pieces into the pudding mixture.",
+        "Fold the apples into the pudding mixture."
+    ],
+    "ingredients": [
+        "1 (3.4 ounce) package instant butterscotch pudding mix",
+        "1 cup milk",
+        "1 (6 ounce) package whipped cream topping (such as Cool Whip\u00ae)",
+        "6 chocolate-coated caramel-peanut nougat candy bars (such as Snickers\u00ae), cut into bite-size pieces",
+        "3 Granny Smith apples - peeled, cored, and cut into bite-size pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Snicker Salad",
+    "url": "http://allrecipes.com/recipe/221192/apple-snicker-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-snow.json b/serverless-fleets/data/input/inferencing/recipes/apple-snow.json
new file mode 100644
index 000000000..51343d4c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-snow.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes.  Remove from heat and stir in sugar, cinnamon, cloves and vanilla.  Let cool.",
+        "In a medium bowl, whip the egg white until stiff peaks form.  Fold into the cooled apple mixture.  Serve."
+    ],
+    "ingredients": [
+        "6 large apples - peeled, cored and chopped",
+        "3 tablespoons water",
+        "1 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/2 teaspoon vanilla extract",
+        "1 egg white"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Snow",
+    "url": "http://allrecipes.com/recipe/18984/apple-snow/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-sorbet-11861.json b/serverless-fleets/data/input/inferencing/recipes/apple-sorbet-11861.json
new file mode 100644
index 000000000..942a16b1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-sorbet-11861.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a large saucepan combine all ingredients and a pinch salt and simmer, uncovered, 10 minutes, or until apples are very tender. Strain mixture through a sieve into a blender and add half of solids in sieve to blender, discarding remaining solids. Pur\u00e9e apple mixture and chill until cold. Freeze sorbet in an ice-cream maker. Sorbet may be made 1 week ahead."
+    ],
+    "ingredients": [
+        "2 cups clear apple juice",
+        "3 Granny Smith apples (about 1 1/2 pounds), peeled and cut into\u00a01/2-inch pieces",
+        "1 tablespoon fresh lemon juice",
+        "3 tablespoons sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Blender",
+        "Ice Cream Machine",
+        "Dessert",
+        "Freeze/Chill",
+        "Kid-Friendly",
+        "Low Sodium",
+        "Frozen Dessert",
+        "Lemon",
+        "Apple",
+        "Vegan",
+        "Simmer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Sorbet",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-sorbet-11861"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-sour-cream-streusel-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-sour-cream-streusel-cake.json
new file mode 100644
index 000000000..be335377b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-sour-cream-streusel-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a large bowl, cream 3/4 cup butter or margarine with the granulated sugar.  Beat in the eggs, then the sour cream and vanilla.  In another bowl, stir together the 3 cups flour, salt, and baking powder.  Beat into the creamed mixture.",
+        "Turn half the batter into a greased and floured tube pan.  Sprinkle with half the streusel mixture.",
+        "To Make Streusel:  Mix together 1/2 cup flour, 1/4 teaspoon baking powder, ground cinnamon, brown sugar, 2 tablespoons butter or margarine, and 1/4 cup chopped walnuts until crumbly.",
+        "Lay the apple slices on top and dot with the jelly.  Cover with the remaining batter and sprinkle with the remaining streusel.  Bake the cake in a 350 degrees F (175 degrees C) oven for 1 hour, or until it tests done with a toothpick.  Transfer to a rack to cool. Makes 16 servings."
+    ],
+    "ingredients": [
+        "3/4 cup butter, softened",
+        "1 cup white sugar",
+        "3 eggs",
+        "1 cup sour cream",
+        "1 teaspoon vanilla extract",
+        "3 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "4 teaspoons baking powder",
+        "2 apple - peeled, cored and sliced",
+        "2 tablespoons apple jelly",
+        "1/2 cup all-purpose flour",
+        "1/4 teaspoon baking powder",
+        "2 teaspoons ground cinnamon",
+        "3/4 cup packed brown sugar",
+        "2 tablespoons butter, softened",
+        "1/4 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Sour Cream Streusel Cake",
+    "url": "http://allrecipes.com/recipe/7954/apple-sour-cream-streusel-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-spice-cake-with-cream-cheese-icing-recipe.json b/serverless-fleets/data/input/inferencing/recipes/apple-spice-cake-with-cream-cheese-icing-recipe.json
new file mode 100644
index 000000000..0d49ec05a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-spice-cake-with-cream-cheese-icing-recipe.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.",
+        "In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.",
+        "Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.",
+        "Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.",
+        "Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.",
+        "Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy."
+    ],
+    "ingredients": [
+        "1/2 stick butter, plus extra for loaf pan",
+        "3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice",
+        "1/2 lemon, juiced",
+        "1 cup apple cider",
+        "1 3/4 cups all-purpose flour, plus extra for loaf pan",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon baking soda",
+        "3 or 4 grates fresh nutmeg (about 1/2 teaspoon)",
+        "3/4 cup brown sugar",
+        "3/4 cup sugar",
+        "Pinch kosher salt",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1/2 cup toasted and chopped walnuts",
+        "1/2 cup golden raisins",
+        "Cream Cheese Icing, recipe follows",
+        "One 8-ounce package cream cheese, at room temperature",
+        "1 stick butter, at room temperature",
+        "1 cup powdered sugar",
+        "1 teaspoon vanilla extract",
+        "1/2 lemon, juiced"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Apple Cake",
+        "Apple",
+        "Cake",
+        "Fruit",
+        "Apple Dessert",
+        "Fruit Dessert Recipes",
+        "Cheese",
+        "Cream Cheese Recipes"
+    ],
+    "title": "Apple Spice Cake with Cream Cheese Icing",
+    "url": "http://www.foodnetwork.com/recipes/anne-burrell/apple-spice-cake-with-cream-cheese-icing-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-spice-cake-with-walnuts-and-currants-108645.json b/serverless-fleets/data/input/inferencing/recipes/apple-spice-cake-with-walnuts-and-currants-108645.json
new file mode 100644
index 000000000..83e0f8174
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-spice-cake-with-walnuts-and-currants-108645.json
@@ -0,0 +1,60 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Line large baking sheet with foil. Beat egg white in medium bowl until foamy. Mix in remaining ingredients. Spread walnuts in single layer on prepared sheet. Bake until walnuts are golden, about 10 minutes. Cool on baking sheet. Transfer walnuts to work surface and chop coarsely.",
+        "Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add all apples; cover and simmer until apples are juicy and almost tender, stirring occasionally, about 18 minutes. Uncover and simmer until almost all juices evaporate, about 6 minutes. Using potato masher, mash apples in pan. Cool.",
+        "Position rack in center of oven and preheat oven to 350\u00b0F. Butter and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat remaining 3/4 cup butter and sugar in large bowl until light and fluffy. Beat in egg. Beat in half of flour mixture on low speed, then all of applesauce, then remaining flour mixture. Mix in 1 cup toasted walnuts and currants.",
+        "Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool.",
+        "Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add powdered sugar and vanilla and beat to blend.",
+        "Place 1 cake layer on plate; spread 1/2 cup icing over top. Top with second cake layer. Spread remaining icing over top and sides of cake. Arrange cinnamon-sugar walnuts in ring 1/2 inch in from edge of cake. Sprinkle walnuts with currants. Chill cake until icing sets, about 30 minutes. (Can be prepared 1 day ahead. Cover with cake dome and keep chilled. Bring to room temperature before serving.)"
+    ],
+    "ingredients": [
+        "1 egg white",
+        "1 cup large walnut pieces",
+        "2 tablespoons sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1 tablespoon plus 3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
+        "2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch pieces",
+        "2 medium Jonagold apples, peeled, cored, cut into 1/2-inch pieces",
+        "1 3/4 cups all purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon salt",
+        "1 1/4 cups sugar",
+        "1 large egg",
+        "1 cup toasted walnuts, chopped",
+        "1 cup dried currants",
+        "1 8-ounce package cream cheese, room temperature",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1 cup (packed) powdered sugar",
+        "1 teaspoon vanilla extract",
+        "1 generous teaspoon dried currants"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Currant",
+        "Dried Fruit",
+        "Apple",
+        "Walnut",
+        "Fall",
+        "Birthday",
+        "Cinnamon",
+        "Clove",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Spice Cake with Walnuts and Currants",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-spice-cake-with-walnuts-and-currants-108645"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-spice-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-spice-cake.json
new file mode 100644
index 000000000..1c1a83b4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-spice-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.",
+        "Cream together butter or margarine and sugar.  Mix in eggs and vanilla.  Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended.  Pour batter into prepared pan.",
+        "Bake for approximately 1 hour, or until a tester comes out clean.  Cool in pan.  Once cool, shake pan to loosen cake.  Turn onto plate, and dust with confectioners' sugar."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground allspice",
+        "1/2 teaspoon salt",
+        "1 cup butter, softened",
+        "2 cups white sugar",
+        "4 eggs",
+        "1 teaspoon baking soda",
+        "1 tablespoon warm water",
+        "1 teaspoon vanilla extract",
+        "3 apples - peeled, cored and chopped",
+        "1/2 cup raisins",
+        "1/4 cup confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Spice Cake",
+    "url": "http://allrecipes.com/recipe/8170/apple-spice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-spice-dump-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-spice-dump-cake.json
new file mode 100644
index 000000000..e33af218f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-spice-dump-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C.)",
+        "Pour the cans of apple pie filling into a 9 x 13 inch rectangular pan.",
+        "In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling.",
+        "Pour the dry box of cake mix over apples. Dot with butter and scatter nuts on top.",
+        "Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package spice cake mix",
+        "2 (21 ounce) cans apple pie filling",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground allspice",
+        "1 tablespoon white sugar",
+        "3/4 cup butter",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Spice Dump Cake",
+    "url": "http://allrecipes.com/recipe/8343/apple-spice-dump-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-spice-rice.json b/serverless-fleets/data/input/inferencing/recipes/apple-spice-rice.json
new file mode 100644
index 000000000..f1b875399
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-spice-rice.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, apple and raisins. Saute for 3 to 4 minutes. Stir in chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 16 to 18 minutes, or until liquid is absorbed."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 cup long grain rice",
+        "1/2 cup finely chopped onion",
+        "1 clove garlic, minced",
+        "1 small tart apple - peeled, cored and diced",
+        "1/2 cup golden raisins",
+        "1 1/2 cups chicken broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Spice Rice",
+    "url": "http://allrecipes.com/recipe/47966/apple-spice-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-squares.json b/serverless-fleets/data/input/inferencing/recipes/apple-squares.json
new file mode 100644
index 000000000..91761910b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-squares.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.",
+        "In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.",
+        "Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "1 cup sifted all-purpose flour",
+        "1 teaspoon baking powder",
+        "\u00bc teaspoon salt",
+        "\u00bc teaspoon ground cinnamon",
+        "\u00bc cup butter or margarine, melted",
+        "\u00bd cup packed brown sugar",
+        "\u00bd cup white sugar",
+        "1  egg",
+        "1 teaspoon vanilla extract",
+        "\u00bd cup chopped apple",
+        "\u00bd cup finely chopped walnuts",
+        "2 tablespoons white sugar",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Squares",
+    "url": "http://allrecipes.com/recipe/15067/apple-squares/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-squash-soup.json b/serverless-fleets/data/input/inferencing/recipes/apple-squash-soup.json
new file mode 100644
index 000000000..3d618ea05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-squash-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Cut each squash half into 3 wedges. Arrange in the bottom of a large stockpot with the skin side facing up. Pour 1 cup of the chicken broth over the squash. Bring the broth to a boil, reduce heat to medium-low, place a cover on the stockpot, and cook until the squash is tender, 20 to 30 minutes. Set the squash aside to cool and reserve the liquid. Reserve remaining chicken broth for later.",
+        "Melt the butter in a large skillet over medium heat. Cook the onion in the melted butter until softened, about 5 minutes; add the apples and continue cooking and stirring until the apples are tender, 15 to 20 minutes.",
+        "Scoop the flesh of the cooled squash into the pitcher of a blender. Pour the reserved cooking liquid over the squash. Blend the squash until smooth. Add the onion and apple mixture and the remaining chicken broth; blend again until smooth.",
+        "Pour the blended soup back into the stockpot, and place over medium heat until warmed through."
+    ],
+    "ingredients": [
+        "1 acorn squash, halved and seeded",
+        "1 (13.75 ounce) can  low-sodium chicken broth, divided",
+        "1/2 cup butter",
+        "1 large onion, sliced",
+        "2 apples - peeled, cored, and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Squash Soup",
+    "url": "http://allrecipes.com/recipe/219805/apple-squash-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-stack-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-stack-cake.json
new file mode 100644
index 000000000..489ebf6ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-stack-cake.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 8-inch pans.",
+        "In a large bowl, mix together white sugar, shortening, eggs, soda, baking powder, flour, salt, buttermilk, and vanilla. Batter will be thick. Divide batter into 6 equal parts and press into prepared pans.",
+        "Bake layers in preheated oven until edges are golden and tops spring back when touched lightly with a fingertip, about 10 minutes.",
+        "To Make Filling: Combine dried apples and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until apples are tender, about 25 minutes. Stir occasionally; add more water if needed to prevent sticking. Alternately, remove lid from pan if mixture is too wet. Remove from heat; mash apples slightly.",
+        "Stir in the brown sugar, cinnamon, cloves, and allspice. Lay 1 cake layer on a plate or platter and spread filling on top. Repeat with remaining layers, finishing by spreading filling on the top and sides of the cake. Top cake with waxed paper and wrap in plastic wrap. Let stand at least 12 hours before cutting."
+    ],
+    "ingredients": [
+        "Cake Layers:",
+        "2 cups white sugar",
+        "1 cup shortening",
+        "2 eggs",
+        "1/2 cup buttermilk",
+        "1 teaspoon baking soda",
+        "3 teaspoons baking powder",
+        "6 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2 teaspoons vanilla extract",
+        "Filling:",
+        "2 pounds chopped dried apples",
+        "2 1/2 cups water, or as needed",
+        "1 3/4 cups packed brown sugar",
+        "4 teaspoons ground cinnamon",
+        "1 teaspoon ground cloves",
+        "1 teaspoon ground allspice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Stack Cake",
+    "url": "http://allrecipes.com/recipe/8012/apple-stack-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-stick-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-stick-salad.json
new file mode 100644
index 000000000..ab0825438
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-stick-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small bowl, combine sugar and vinegar.",
+        "In a medium bowl, mix together apples, onion, and pickle.  Toss with vinegar mixture.  Refrigerate until thoroughly chilled."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1/2 cup distilled white vinegar",
+        "3 tart apples - peeled, cored and julienned",
+        "2/3 cup chopped onion",
+        "1/2 cup chopped dill pickles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Stick Salad",
+    "url": "http://allrecipes.com/recipe/14205/apple-stick-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-streusel-bran-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-streusel-bran-muffins.json
new file mode 100644
index 000000000..ea26cc95f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-streusel-bran-muffins.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.",
+        "Whisk flour, bran, 3/4 cup brown sugar, baking powder, baking soda, 1 teaspoon cinnamon, and salt in a large bowl until thoroughly combined. Beat milk, vegetable oil, and eggs in a separate bowl. Pour liquid ingredients into the flour mixture and stir just until mixed. Gently stir apples into the batter and fill prepared muffin cups about 3/4 full.",
+        "Mix 1/4 cup flour and 1/4 cup brown sugar with 1/2 teaspoon cinnamon in a bowl; cut the butter into the brown sugar mixture until the streusel topping is crumbly. Sprinkle about 1 heaping teaspoon of topping onto each muffin.",
+        "Bake muffins in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup unprocessed wheat bran",
+        "3/4 cup lightly packed brown sugar",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon salt",
+        "1 cup milk",
+        "1/2 cup vegetable oil",
+        "2 eggs",
+        "2 large apples - peeled, cored, and chopped",
+        "1/4 cup all-purpose flour",
+        "1/4 cup packed brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "2 tablespoons cold butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Streusel Bran Muffins",
+    "url": "http://allrecipes.com/recipe/229007/apple-streusel-bran-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-streusel-pie.json b/serverless-fleets/data/input/inferencing/recipes/apple-streusel-pie.json
new file mode 100644
index 000000000..f82eb5c04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-streusel-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 C).",
+        "Prepare the topping by combining the butter, brown sugar, flour and chopped pecans.  Cut in all ingredients with pastry cutter until pea-sized. Set aside",
+        "Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.",
+        "Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.",
+        "Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark."
+    ],
+    "ingredients": [
+        "2 ounces butter",
+        "1/2 cup packed brown sugar",
+        "1/2 cup all-purpose flour",
+        "1 cup chopped pecans",
+        "9 apple - peeled, cored and sliced",
+        "1/4 cup white sugar",
+        "1 tablespoon all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "2 recipes unbaked pie shells"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Streusel Pie",
+    "url": "http://allrecipes.com/recipe/17263/apple-streusel-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-streusel-tart-with-honey-crust-233182.json b/serverless-fleets/data/input/inferencing/recipes/apple-streusel-tart-with-honey-crust-233182.json
new file mode 100644
index 000000000..d98c3c92a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-streusel-tart-with-honey-crust-233182.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Mix flour, sugar, cinnamon, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey, yolks, and 1 tablespoon ice water in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.",
+        "Roll dough out on floured surface to 12-inch round. Transfer to 10-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Fold overhang in; press to form double layer. Cover and chill 30 minutes or up to 1 day.",
+        "Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing filling.",
+        "Preheat oven to 350\u00b0F. Whisk first 4 ingredients in large bowl to blend. Add grated apples; stir to coat.",
+        "Transfer to crust, spreading evenly. Sprinkle streusel over. Bake until streusel is golden and filling is bubbling, about 1 hour. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)"
+    ],
+    "ingredients": [
+        "1 3/4 cups all purpose flour",
+        "2 tablespoons sugar",
+        "1 teaspoon cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1/4 cup honey",
+        "2 large egg yolks",
+        "1 tablespoon ice water",
+        "1 cup all purpose flour",
+        "1/3 cup sugar",
+        "1 1/2 teaspoons grated lemon peel",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1/4 cup sugar",
+        "2 tablespoons fresh lemon juice",
+        "1 1/2 teaspoons cornstarch",
+        "1/4 teaspoon ground cinnamon",
+        "3 cups (packed) grated Gala, Jonagold, or Winesap apples (about 4)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Fall",
+        "Honey",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Streusel Tart with Honey Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-streusel-tart-with-honey-crust-233182"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-strudel-dessert.json b/serverless-fleets/data/input/inferencing/recipes/apple-strudel-dessert.json
new file mode 100644
index 000000000..fcf5d57aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-strudel-dessert.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).  Grease a 9 inch round pan.",
+        "Using a slotted spoon, place about 1 tablespoon pie filling near the large end of a crescent roll dough triangle. Roll up the triangle.  Repeat with remaining dough.  Place rolls in prepared pan with points toward the center.  Top with remaining pie filling.  Sprinkle with cinnamon.",
+        "Bake in preheated oven 30 minutes, until browned."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages refrigerated crescent roll dough",
+        "1 (21 ounce) can apple pie filling",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Strudel Dessert",
+    "url": "http://allrecipes.com/recipe/24693/apple-strudel-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-strudel-ii.json b/serverless-fleets/data/input/inferencing/recipes/apple-strudel-ii.json
new file mode 100644
index 000000000..eff1b6f18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-strudel-ii.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.",
+        "Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.",
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly butter a medium baking dish.",
+        "Spread a clean tablecloth or cotton sheet on a large work surface and dust with flour. Gently stretch the dough into a large, very thin rectangle as thin as tissue paper. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.",
+        "Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven until golden brown and apples are tender, about 1 hour."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/5798788.jpg",
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 egg, beaten",
+        "1 cup lukewarm water",
+        "1 teaspoon white sugar",
+        "1 teaspoon lard, melted",
+        "1 pinch salt",
+        "1 1/2 cups butter, melted",
+        "1 cup toasted bread crumbs",
+        "1 cup ground walnuts",
+        "3 1/2 pounds apples - peeled, cored and thinly sliced",
+        "3/4 cup raisins",
+        "1 teaspoon ground cinnamon",
+        "1 3/4 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Strudel II",
+    "url": "http://allrecipes.com/recipe/19568/apple-strudel-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-strudel-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apple-strudel-muffins.json
new file mode 100644
index 000000000..1697e92c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-strudel-muffins.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Grease a 12 cup muffin pan.",
+        "In a medium bowl, mix flour, baking powder, baking soda and salt.",
+        "In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.",
+        "In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.",
+        "Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 1/4 teaspoons vanilla",
+        "1 1/2 cups chopped apples",
+        "1/3 cup packed brown sugar",
+        "1 tablespoon all-purpose flour",
+        "1/8 teaspoon ground cinnamon",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Strudel Muffins",
+    "url": "http://allrecipes.com/recipe/33157/apple-strudel-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-strudel-with-cranberry-sauce-900.json b/serverless-fleets/data/input/inferencing/recipes/apple-strudel-with-cranberry-sauce-900.json
new file mode 100644
index 000000000..11c106312
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-strudel-with-cranberry-sauce-900.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Combine cranberries, sugar, water and kirsch in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)",
+        "Combine raisins and kirsch in small bowl. Let stand 1 hour.",
+        "Preheat oven to 375\u00b0F. Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl.",
+        "Brush large baking sheet with some of melted butter. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs. Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strudel with butter.",
+        "Bake strudel 15 minutes. Brush with remaining butter. Bake until golden, about 30 minutes. Cool on sheet.",
+        "Lightly sift powdered sugar over strudel. Cut strudel crosswise into thick slices. Transfer to plates. Spoon sauce around strudel and serve."
+    ],
+    "ingredients": [
+        "2 cups fresh or frozen cranberries (about 8 ounces)",
+        "1 cup sugar",
+        "1 cup water",
+        "3 tablespoons kirsch (clear cherry brandy)",
+        "1/4 cup raisins",
+        "1 1/2 tablespoons kirsch (clear cherry brandy)",
+        "3 medium Granny Smith apples (about 18 ounces), peeled, cored, cut into 1/3-inch pieces",
+        "1/2 cup plus 9 teaspoons gingersnap cookie crumbs",
+        "1/2 cup plus 2 tablespoons sugar",
+        "1/2 cup (1 stick) unsalted butter, melted",
+        "9 sheets fresh phyllo pastry or frozen, thawed",
+        "Powder sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Cranberry",
+        "Apple",
+        "Kirsch",
+        "Fall"
+    ],
+    "title": "Apple Strudel with Cranberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-strudel-with-cranberry-sauce-900"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-strudel.json b/serverless-fleets/data/input/inferencing/recipes/apple-strudel.json
new file mode 100644
index 000000000..c734dcc3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-strudel.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs.  Stir well.",
+        "Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet.  Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape.  Brush with melted butter again.",
+        "Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3072&h=1608&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F729946.jpg",
+    "ingredients": [
+        "1 pound sweet apples -- peeled, cored and thinly sliced",
+        "\u00bc cup golden raisins",
+        "\u00bc cup dried currants",
+        "\u00bd teaspoon ground cinnamon",
+        "2 tablespoons white sugar",
+        "2 slices brown bread, crumbled",
+        "\u00bd (16 ounce) package phyllo dough",
+        "\u00bc cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Strudel",
+    "url": "http://allrecipes.com/recipe/23371/apple-strudel/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-stuff.json b/serverless-fleets/data/input/inferencing/recipes/apple-stuff.json
new file mode 100644
index 000000000..de5c72381
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-stuff.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Peel, core and chop apples. Spread them in a 9x13 inch baking dish.",
+        "Cover apples with gelatin mix.",
+        "Mix together the butter, flour and sugar until well combined. Sprinkle over the apples.",
+        "Bake at 350 degrees F (175 degrees C) for 45 minutes."
+    ],
+    "ingredients": [
+        "11 apples",
+        "1 (6 ounce) package strawberry flavored Jell-O\u00ae",
+        "1/2 cup butter",
+        "1 cup all-purpose flour",
+        "1 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Stuff",
+    "url": "http://allrecipes.com/recipe/12654/apple-stuff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-acorn-squash.json b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-acorn-squash.json
new file mode 100644
index 000000000..32b9028bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-acorn-squash.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.",
+        "Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.",
+        "While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.",
+        "Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes."
+    ],
+    "ingredients": [
+        "3 acorn squash, halved and seeded",
+        "2 tablespoons stick margarine",
+        "1 cup chopped onions",
+        "3 cups peeled, seeded, and chopped Granny Smith apples",
+        "1/2 cup golden raisins",
+        "2 tablespoons light brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1 1/2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Stuffed Acorn Squash",
+    "url": "http://allrecipes.com/recipe/212708/apple-stuffed-acorn-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-chicken-breast.json b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-chicken-breast.json
new file mode 100644
index 000000000..5749f1399
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-chicken-breast.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine apple, cheese, and bread crumbs. Set aside.",
+        "Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness.  Divide apple mixture between chicken breasts, and roll up each breast.  Secure with toothpicks.",
+        "Melt butter or margarine in a 7 inch skillet over medium heat.  Brown stuffed chicken breasts.  Add wine and 1/4 cup water.  Cover.  Simmer for 15 to 20 minutes, or until chicken is no longer pink.",
+        "Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened.  Pour gravy over chicken, and garnish with parsley. Serve."
+    ],
+    "ingredients": [
+        "2 skinless, boneless chicken breasts",
+        "1/2 cup chopped apple",
+        "2 tablespoons shredded Cheddar cheese",
+        "1 tablespoon Italian-style dried bread crumbs",
+        "1 tablespoon butter",
+        "1/4 cup dry white wine",
+        "1/4 cup water",
+        "1 tablespoon water",
+        "1 1/2 teaspoons cornstarch",
+        "1 tablespoon chopped fresh parsley, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Stuffed Chicken Breast",
+    "url": "http://allrecipes.com/recipe/8546/apple-stuffed-chicken-breast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-pork-chops.json
new file mode 100644
index 000000000..bb2c5948e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-pork-chops.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.",
+        "In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear."
+    ],
+    "ingredients": [
+        "1 tablespoon chopped onion",
+        "1/4 cup butter",
+        "3 cups fresh bread crumbs",
+        "2 cups chopped apples",
+        "1/4 cup chopped celery",
+        "2 teaspoons chopped fresh parsley",
+        "1/4 teaspoon salt",
+        "6 (1 1/4 inch) thick pork chops",
+        "salt and pepper to taste",
+        "1 tablespoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Stuffed Pork Chops",
+    "url": "http://allrecipes.com/recipe/14737/apple-stuffed-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-pork-loin.json b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-pork-loin.json
new file mode 100644
index 000000000..ad16e8c33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-pork-loin.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.",
+        "Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.",
+        "Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.",
+        "Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7736874.jpg",
+    "ingredients": [
+        "1 (1 1/2-pound) boneless pork loin",
+        "9 cups chopped apples",
+        "9 slices bread, diced",
+        "1 cup chicken stock",
+        "2 tablespoons poultry seasoning",
+        "2 tablespoons seasoned salt",
+        "2  eggs, beaten",
+        "1 pinch salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Stuffed Pork Loin",
+    "url": "http://allrecipes.com/recipe/239304/apple-stuffed-pork-loin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-turkey.json b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-turkey.json
new file mode 100644
index 000000000..b2a42477a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-stuffed-turkey.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "If necessary, unbind legs of turkey. Rinse and dry turkey with paper towels. Place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan.",
+        "Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. Remove lid in last 20 minutes of roasting if needed to brown skin. Use pan drippings for gravy, if desired."
+    ],
+    "ingredients": [
+        "1 (12 pound) whole turkey - thawed, neck and giblets removed",
+        "1/4 cup vegetable oil, or as needed",
+        "5 apples, cored and quartered",
+        "5 pounds whole unpeeled apples"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-Stuffed Turkey",
+    "url": "http://allrecipes.com/recipe/219477/apple-stuffed-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-taffy-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-taffy-cake.json
new file mode 100644
index 000000000..352645cac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-taffy-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.",
+        "Mix cake mix, water, eggs, graham cracker crumbs, butter, and cinnamon in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Fold apples into batter; pour into the baking pan. Sprinkle brown sugar over batter.",
+        "Bake in the preheated oven until cake pulls away from sides of the pan, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 (15.25 ounce) package yellow cake mix",
+        "1 1/2 cups water",
+        "4 eggs",
+        "3/4 cup graham cracker crumbs",
+        "1/3 cup butter",
+        "1 1/2 teaspoons ground cinnamon",
+        "2 1/2 cups diced apples",
+        "3/4 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Taffy Cake",
+    "url": "http://allrecipes.com/recipe/255847/apple-taffy-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-tapioca-pudding.json b/serverless-fleets/data/input/inferencing/recipes/apple-tapioca-pudding.json
new file mode 100644
index 000000000..96503a40d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-tapioca-pudding.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.",
+        "Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.",
+        "Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.",
+        "Mix in raisins if desired; serve warm."
+    ],
+    "ingredients": [
+        "4 cups apples - peeled, cored and sliced",
+        "1/2 cup brown sugar",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "2 tablespoons small pearl tapioca",
+        "1 lemon, juiced",
+        "1 cup boiling water",
+        "1/2 cup raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Tapioca Pudding",
+    "url": "http://allrecipes.com/recipe/219918/apple-tapioca-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-tart-with-caramelized-fennel-101641.json b/serverless-fleets/data/input/inferencing/recipes/apple-tart-with-caramelized-fennel-101641.json
new file mode 100644
index 000000000..08ed79c92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-tart-with-caramelized-fennel-101641.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Roll out puff pastry sheet on lightly floured surface to 12-inch square. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold in overhang to form double-thick high-standing sides. Pierce pastry all over with fork. Freeze pastry shell 15 minutes. Line shell with foil and beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until bottom is golden, about 8 minutes longer. Cool pastry shell.",
+        "Place apples, 1/4 cup water and 2 tablespoons sugar in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1 1/4 cups, stirring and breaking up apples with back of spoon, about 5 minutes. Set aside.",
+        "Cook fennel in large saucepan of boiling, lightly salted water until tender, about 10 minutes. Remove from heat; drain fennel well.",
+        "Melt butter in heavy large skillet over medium heat. Stir in 3/4 cup sugar. Cook until sugar dissolves and mixture is dark amber, stirring frequently, about 14 minutes. Stir in drained fennel (caramel mixture will harden). Cover; cook until caramel melts, stirring occasionally, about 15 minutes. Uncover and simmer until caramel thickens, about 5 minutes longer (fennel will be very tender). (Pastry shell, apple compote and caramelized fennel can be made 1 day ahead. Cover separately. Refrigerate apple and fennel mixtures; store pastry shell airtight at room temperature.)",
+        "Preheat oven to 425\u00b0F. Spread apple compote evenly over bottom of pastry shell. Arrange caramelized fennel evenly over compote. Sprinkle tart with aniseed. Bake until warmed through, about 15 minutes. Serve with vanilla ice cream."
+    ],
+    "ingredients": [
+        "1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed",
+        "4 Golden Delicious apples, peeled, cored, chopped",
+        "1/4 cup water",
+        "2 tablespoons plus 3/4 cup sugar",
+        "3 medium fennel bulbs (about 13 ounces each), halved lengthwise, stalks separated",
+        "4 tablespoons (1/2 stick) unsalted butter",
+        "2 teaspoons aniseed",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Vegetable",
+        "Dessert",
+        "Bake",
+        "Vegetarian",
+        "Apple",
+        "Fennel",
+        "Spring",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Tart with Caramelized Fennel",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-tart-with-caramelized-fennel-101641"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-tarte-tatin.json b/serverless-fleets/data/input/inferencing/recipes/apple-tarte-tatin.json
new file mode 100644
index 000000000..90455614e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-tarte-tatin.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.",
+        "Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.",
+        "Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.",
+        "Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.",
+        "Place crust on top of apples and tuck in edges around apples.",
+        "Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "3/4 cup white sugar",
+        "3 large Granny Smith apples - peeled, cored, and quartered",
+        "1 tablespoon all-purpose flour",
+        "1 9-inch unbaked pie crust (see footnote for recipe link)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Tarte Tatin",
+    "url": "http://allrecipes.com/recipe/230610/apple-tarte-tatin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-tartlets.json b/serverless-fleets/data/input/inferencing/recipes/apple-tartlets.json
new file mode 100644
index 000000000..02970aa19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-tartlets.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut puff pastry into 12 equally-sized squares and arrange on a baking sheet.",
+        "Dip apple slices in lemonade and place diagonally onto each puff pastry square; top each with 1 pat butter. Sprinkle superfine sugar over each square.",
+        "Bake in the preheated oven until tartlet edges are golden, about 12 minutes.",
+        "Bring apricot jam to boil a saucepan; cook and stir until jam is thinned, 1 to 2 minutes. Brush jam onto warm tartlets; sprinkle each with sugar crystals."
+    ],
+    "ingredients": [
+        "1 (17.5 ounce) package frozen puff pastry, thawed",
+        "6 red apples, thinly sliced",
+        "1/2 cup lemonade",
+        "12 pats unsalted butter",
+        "1/2 cup superfine sugar",
+        "1/2 cup apricot preserves",
+        "1 pinch coarse sugar crystals, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Tartlets",
+    "url": "http://allrecipes.com/recipe/234909/apple-tartlets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-tea-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/apple-tea-barbeque-sauce.json
new file mode 100644
index 000000000..6d844926b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-tea-barbeque-sauce.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine ketchup, vinegar, apple juice concentrate, bacon, soy sauce, brown sugar, mustard, garlic powder, paprika, lemon pepper, and bay leaves together in a large saucepan; bring to a boil. Stir onion and tea leaves into ketchup mixture, reduce heat, and simmer, stirring often, until sauce is slightly thickened, 10 to 15 minutes. Strain sauce and cool."
+    ],
+    "ingredients": [
+        "1 cup ketchup",
+        "1/2 cup apple cider vinegar",
+        "1/2 cup frozen apple juice concentrate",
+        "1/3 cup cooked crumbled bacon, ground in spice grinder",
+        "1/4 cup soy sauce",
+        "1/4 cup packed brown sugar",
+        "2 teaspoons yellow mustard",
+        "1 teaspoon garlic powder",
+        "1 teaspoon paprika",
+        "1/2 teaspoon lemon pepper",
+        "2 bay leaves",
+        "1/2 cup grated onion",
+        "1/2 cup black tea leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Tea Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/236270/apple-tea-barbeque-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-tini.json b/serverless-fleets/data/input/inferencing/recipes/apple-tini.json
new file mode 100644
index 000000000..0b802b366
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-tini.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir together the sugar and cinnamon in a small bowl. Rim a chilled martini glass in the cinnamon sugar mixture. Pour the vodka, schnapps, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass, and garnish with a slice of apple to serve."
+    ],
+    "ingredients": [
+        "3 tablespoons white sugar",
+        "1 teaspoon ground cinnamon",
+        "1 fluid ounce vodka",
+        "1 fluid ounce sour apple schnapps",
+        "1 fluid ounce cranberry juice",
+        "1 slice apple"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple-tini",
+    "url": "http://allrecipes.com/recipe/97918/apple-tini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-toast.json b/serverless-fleets/data/input/inferencing/recipes/apple-toast.json
new file mode 100644
index 000000000..2fe242df0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-toast.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small saucepan, combine cornstarch, cinnamon, nutmeg, and apple juice; whisk until well blended. Bring to a boil, reduce to a simmer. Cook and stir for 5 minutes, or until slightly thickened. Store in an air tight container in the refrigerator until ready to use.",
+        "Preheat oven to 500 degrees F (260 degrees C).",
+        "Place apples in a microwave-safe dish and drizzle with apple syrup. Microwave on high for 1 minute, or until tender; set aside. Toast bread and arrange apple slices on top. Drizzle with syrup.",
+        "Bake in the preheated oven for 5 minutes, watching carefully to prevent burning. Sprinkle with cinnamon, if desired. Serve immediately."
+    ],
+    "ingredients": [
+        "1 tablespoon cornstarch",
+        "1 dash cinnamon",
+        "1/4 teaspoon nutmeg",
+        "1 1/4 cups unsweetened apple juice",
+        "1 apple - peeled, cored and thinly sliced",
+        "2 slices whole wheat bread",
+        "1 tablespoon apple syrup",
+        "1/4 teaspoon cinnamon",
+        "2 teaspoons light brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Toast",
+    "url": "http://allrecipes.com/recipe/73727/apple-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-tomato-salsa.json b/serverless-fleets/data/input/inferencing/recipes/apple-tomato-salsa.json
new file mode 100644
index 000000000..1fec8a4f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-tomato-salsa.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cook and stir garlic in a skillet over medium-low heat until fragrant, about 1 minute. Stir tomatoes, apples, and jicama into garlic; cook and stir until tomatoes are hot, 3 to 5 minutes.",
+        "Stir cilantro, chives, basil, and salt into tomato mixture; drizzle lime juice and vinegar over the top. Cook and stir until apples are juicy but still crisp and tomatoes are warm but still firm, 3 to 5 minutes. Drain some of the accumulated juices and transfer salsa to a bowl; refrigerate until chilled."
+    ],
+    "ingredients": [
+        "1/2 teaspoon minced garlic",
+        "1 cup diced fresh tomatoes",
+        "1/2 cup thinly chopped apples (such as Honeycrisp)",
+        "2 tablespoons chopped jicama",
+        "2 teaspoons coarsely chopped cilantro",
+        "1 teaspoon chopped fresh chives",
+        "1/2 teaspoon finely chopped fresh basil",
+        "1/2 teaspoon salt, or to taste",
+        "1 tablespoon lime juice",
+        "1 1/2 teaspoons white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Tomato Salsa",
+    "url": "http://allrecipes.com/recipe/238658/apple-tomato-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-torte-with-breadcrumb-hazelnut-361256.json b/serverless-fleets/data/input/inferencing/recipes/apple-torte-with-breadcrumb-hazelnut-361256.json
new file mode 100644
index 000000000..d075f4d48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-torte-with-breadcrumb-hazelnut-361256.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Arrange apples in even layer in heavy large skillet. Sprinkle with sugar, then pour apple cider over. Cover and cook over medium heat until apples are tender, gently turning apples occasionally, 8 to 10 minutes. Uncover; cook until juices evaporate, frequently but carefully turning apples to keep wedges intact, about 10 minutes. Remove from heat. Let apples cool completely in skillet. DO AHEAD: Can be made 1 day ahead. Transfer to bowl. Cover; chill.",
+        "Preheat oven to 350\u00b0F. Spread breadcrumbs on large rimmed baking sheet. Bake until dried and light golden, stirring occasionally, about 20 minutes. Cool.",
+        "Finely grind hazelnuts and 6 tablespoons sugar in processor. Add 3 cups breadcrumbs; process 5 seconds. Transfer mixture to large bowl. Stir in 4 tablespoons sugar, lemon peel, and salt. Combine milk and butter in small saucepan. Stir over medium heat just until butter melts. Pour milk-butter mixture over breadcrumb mixture; stir until moistened (dough will be sticky). Let dough rest in bowl until liquid is absorbed, about 15 minutes. Transfer 1 cup dough to floured work surface. Gather into ball; flatten into disk. Press out to 9-inch round; wrap in plastic. Chill at least 1 hour for top crust. Transfer remaining dough to work surface. Gather into ball; flatten into disk. Press disk onto bottom and up sides of 9-inch tart pan with removable bottom, pushing crust up to extend 1/2 inch above sides. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.",
+        "Preheat oven to 375\u00b0F. Fill crust with apple mixture. Place top crust over filling. Fold bottom crust overhang up over top crust edges, pressing together to seal.",
+        "Bake torte until crust is deep golden and crust begins to separate from sides of pan (top crust may crack), about 1 hour. Cool in pan on rack at least 2 hours. Carefully remove sides from tart pan. Transfer to platter. Dust with powdered sugar. Cut into wedges. Serve with whipped cream."
+    ],
+    "ingredients": [
+        "2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch wedges",
+        "1/3 cup sugar",
+        "1 cup hard apple cider or dry white wine",
+        "8 cups fresh breadcrumbs made from crustless Italian or French bread (finely ground in processor)",
+        "1 cup hazelnuts, toasted , husked",
+        "10 tablespoons sugar, divided",
+        "4 teaspoons finely grated lemon peel",
+        "1/4 teaspoon (generous) salt",
+        "3/4 cup whole milk",
+        "6 tablespoons (3/4 stick) unsalted butter, cut into 1-inch pieces",
+        "Powdered sugar (for dusting)",
+        "Whipped cream",
+        "Special equipment: 9-inch-diameter tart pan with removable bottom"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Fall",
+        "Hazelnut",
+        "Breadcrumbs",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Torte with Breadcrumb-Hazelnut",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-torte-with-breadcrumb-hazelnut-361256"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-treacle-tart-358596.json b/serverless-fleets/data/input/inferencing/recipes/apple-treacle-tart-358596.json
new file mode 100644
index 000000000..355a660ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-treacle-tart-358596.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap and chill 1 hour. DO AHEAD: Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.",
+        "Preheat oven to 375\u00b0F. Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.",
+        "Line crust with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool 30 minutes. Reduce oven temperature to 350\u00b0F.",
+        "Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.",
+        "Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend. Stir in apples and breadcrumbs. Pour filling into crust.",
+        "Bake tart until filling is set in center and cracks appear at edges, about 55 minutes. Cool in pan on rack.",
+        "Stir cr\u00e8me fra\u00eehe, sugar, and Calvados in small bowl to blend well. Cover mixture and refrigerate until ready to use, up to 3 hours.",
+        "Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados cr\u00e8me fra\u00eeche."
+    ],
+    "ingredients": [
+        "1 1/4 cups all purpose flour",
+        "1/2 teaspoon sugar",
+        "1/4 teaspoon salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "3 tablespoons (or more) ice water, divided",
+        "3/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless whole wheat bread",
+        "1 1/4 cups golden syrup*",
+        "2 large eggs",
+        "2 tablespoons heavy whipping cream",
+        "1 tablespoon finely grated lemon peel",
+        "1 tablespoon light (mild-flavored) molasses",
+        "Large pinch of salt",
+        "1 1/2 cups coarsely grated peeled tart apples (such as Granny Smith)",
+        "1 8-ounce container cr\u00e8me fra\u00eehe**",
+        "2 tablespoons sugar",
+        "1 tablespoon Calvados (apple brandy)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Vegetarian",
+        "Condiment",
+        "Apple",
+        "Spirit",
+        "Brandy",
+        "Fall",
+        "Molasses",
+        "Calvados",
+        "Breadcrumbs",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Treacle Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-treacle-tart-358596"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-turnovers-108768.json b/serverless-fleets/data/input/inferencing/recipes/apple-turnovers-108768.json
new file mode 100644
index 000000000..2cafd4255
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-turnovers-108768.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Put oven rack in lower third of oven and preheat oven to 400\u00b0F. Butter a large baking sheet.",
+        "Stir together apple, cranberries, jelly, cornstarch, and cinnamon in a bowl.",
+        "Roll out pastry on a lightly floured surface into a 12- by 9-inch rectangle. Cut into 6 roughly 4-inch squares. Divide apple mixture among squares, leaving a 1-inch border, and lightly brush egg on border. Dot filling with butter. Fold each pastry into a triangle, enclosing filling, and crimp edges with a fork. Cut 2 small steam vents in top of each turnover. Brush tops lightly with more egg and sprinkle with sugar. Bake on baking sheet until puffed and golden, about 20 minutes. Cool turnovers to warm."
+    ],
+    "ingredients": [
+        "1 large apple, peeled, cored, and cut into 1/4-inch dice",
+        "3 tablespoons dried cranberries",
+        "3 tablespoons apple jelly, heated",
+        "1 tablespoon cornstarch",
+        "1/8 teaspoon cinnamon",
+        "1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed",
+        "1 large egg, lightly beaten",
+        "2 tablespoons cold unsalted butter, cut into bits",
+        "1 tablespoon sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Cranberry",
+        "Apple",
+        "Fall",
+        "Phyllo/Puff Pastry Dough",
+        "Jam or Jelly",
+        "Pastry",
+        "Gourmet"
+    ],
+    "title": "Apple Turnovers",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-turnovers-108768"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-turnovers-by-marzetti.json b/serverless-fleets/data/input/inferencing/recipes/apple-turnovers-by-marzetti.json
new file mode 100644
index 000000000..aeff9b1d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-turnovers-by-marzetti.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "In a microwave safe bowl, combine apples, butter and cinnamon and microwave for 3-4 minutes. The apples should be slightly tender. Microwave longer if necessary. Drain apples. Allow apples to cool. Toss with cookie crumbs and Marzetti Old Fashioned Caramel Dip.",
+        "Lightly dust a work surface with flour. Roll puff pastry sheet into a 10 x 10 inch square.",
+        "Cut into four squares. Lightly brush a 1/2-inch border around each square with cold water. Fill the center of each square with an equal amount of apples.",
+        "Fold one corner over the fruit to the other corner to create a triangle. Press the dough together on both sides. Transfer to a baking sheet lined with parchment paper. With a fork, crimp the sides together.",
+        "Repeat the process with remaining apples and dough.",
+        "Lightly brush turnovers with egg glaze. With a small knife, make vent in the top of each turnover.",
+        "Bake 18-22 minutes or until golden brown.",
+        "In a microwave safe container, microwave Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Transfer warm caramel to a resealable plastic bag. Snip the end off one of the corners of the bag and drizzle the top with the warm caramel. Serve with ice cream or whipped cream."
+    ],
+    "ingredients": [
+        "1/2 cup Marzetti's\u00ae Old Fashioned Caramel Dip",
+        "4 Granny Smith apples, peeled, cored, and diced into 1/2-inch pieces",
+        "2 tablespoons unsalted butter",
+        "1/2 teaspoon ground cinnamon",
+        "1/3 cup sugar cookie, cake, or graham cracker crumbs",
+        "1 (17.3 ounce) package prepared puff pastry, thawed",
+        "Egg glaze:",
+        "1 egg beaten with",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Turnovers by Marzetti\u00ae",
+    "url": "http://allrecipes.com/recipe/228739/apple-turnovers-by-marzetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-turnovers.json b/serverless-fleets/data/input/inferencing/recipes/apple-turnovers.json
new file mode 100644
index 000000000..cf6c3e168
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-turnovers.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.",
+        "Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.",
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.",
+        "Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.",
+        "To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers."
+    ],
+    "ingredients": [
+        "2 tablespoons lemon juice",
+        "4 cups water",
+        "4 Granny Smith apples - peeled, cored and sliced",
+        "2 tablespoons butter",
+        "1 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1 tablespoon cornstarch",
+        "1 tablespoon water",
+        "1 (17.25 ounce) package frozen puff pastry sheets, thawed",
+        "1 cup confectioners' sugar",
+        "1 tablespoon milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Turnovers",
+    "url": "http://allrecipes.com/recipe/59124/apple-turnovers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-ugly-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-ugly-cake.json
new file mode 100644
index 000000000..565d33af4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-ugly-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.",
+        "In a large bowl, stir together the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center, and pour in the oil, eggs and vanilla. Mix until well blended. Fold in the raisins and apples. Spread evenly in the prepared pan.",
+        "Bake for 1 1/2 hours in the preheated oven, until firm and lightly browned."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "3 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "2 teaspoons salt",
+        "2 teaspoons ground cinnamon",
+        "1 1/3 cups vegetable oil",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "1/2 cup raisins",
+        "4 cups chopped, peeled apple"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Ugly Cake",
+    "url": "http://allrecipes.com/recipe/76650/apple-ugly-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-upside-down-biscuit-cake-103822.json b/serverless-fleets/data/input/inferencing/recipes/apple-upside-down-biscuit-cake-103822.json
new file mode 100644
index 000000000..f6d22db2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-upside-down-biscuit-cake-103822.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Heat butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer.",
+        "Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.",
+        "Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)",
+        "Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. Replace any apples that stick to skillet on cake.",
+        "Serve warm."
+    ],
+    "ingredients": [
+        "3 tablespoons unsalted butter",
+        "1/2 cup packed light brown sugar",
+        "1 lb Granny Smith apples, peeled, cored, and cut into thin wedges",
+        "1 cup all-purpose flour",
+        "1/4 cup granulated sugar",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon cinnamon",
+        "5 tablespoons cold unsalted butter, cut into pieces",
+        "1/2 cup well-shaken buttermilk",
+        "Accompaniment: cr\u00e8me fra\u00eeche or sour cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Food Processor",
+        "Dairy",
+        "Fruit",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Kid-Friendly",
+        "Apple",
+        "Spice",
+        "Fall",
+        "Cinnamon",
+        "Gourmet"
+    ],
+    "title": "Apple Upside-Down Biscuit Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-upside-down-biscuit-cake-103822"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-upside-down-cakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-upside-down-cakes.json
new file mode 100644
index 000000000..2bc364984
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-upside-down-cakes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Grease two large six-cup muffin tins.",
+        "In a microwave safe bowl, combine apples, cinnamon and water and microwave for 3-4 minutes. The apples should be slightly tender. Drain apples and toss with 1 cup Marzetti Old Fashioned Caramel Dip.",
+        "Divide the apples evenly into each cup.",
+        "In a large bowl, combine cake mix, pudding, oil, sour cream and eggs and mix on medium speed until smooth. Spoon the batter evenly over apples.",
+        "Baked 15-18 minutes or until a toothpick inserted into the center of each cake comes out clean.",
+        "Cool 8 minutes. Invert pan. A few apple pieces may need to be put back into place. Allow cakes to cool.",
+        "In a microwave safe container, microwave the remaining Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Spoon warm caramel over cakes. Serve with whipped cream or ice cream."
+    ],
+    "ingredients": [
+        "1 cup Marzetti's\u00ae Old Fashioned Caramel Dip",
+        "4 Golden Delicious apples, peeled, cored, and sliced into 1/2-inch pieces",
+        "1/2 teaspoon ground cinnamon",
+        "2 tablespoons water",
+        "1 (18.25 ounce) package spice cake mix",
+        "1 (3.4 ounce) package instant vanilla pudding mix",
+        "1/4 cup vegetable oil",
+        "1/4 cup sour cream",
+        "4 large eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Upside-Down Cakes",
+    "url": "http://allrecipes.com/recipe/228738/apple-upside-down-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-upside-down-cornmeal-cakes-236016.json b/serverless-fleets/data/input/inferencing/recipes/apple-upside-down-cornmeal-cakes-236016.json
new file mode 100644
index 000000000..ec8558517
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-upside-down-cornmeal-cakes-236016.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Put oven rack in upper third of oven and preheat oven to 425\u00b0F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.",
+        "Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.",
+        "Stir in walnuts and divide apple mixture among muffin cups.",
+        "Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.",
+        "Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.",
+        "Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.",
+        "Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream."
+    ],
+    "ingredients": [
+        "3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces, plus additional for greasing",
+        "3 Gala apples",
+        "1/3 cup packed light brown sugar",
+        "1 teaspoon fresh lemon juice",
+        "1/2 cup coarsely chopped walnuts (1 3/4 oz)",
+        "3/4 cup all-purpose flour",
+        "1/2 cup yellow cornmeal",
+        "1/3 cup granulated sugar",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1 large egg",
+        "3/4 cup whole milk",
+        "Special equipment: a muffin pan with 6 (1-cup) muffin cups",
+        "Accompaniment: lightly sweetened whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Apple",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Upside-Down Cornmeal Cakes",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-upside-down-cornmeal-cakes-236016"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-vanilla-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/apple-vanilla-smoothie.json
new file mode 100644
index 000000000..6ab0d57db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-vanilla-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend apples, milk, orange juice, banana, protein powder, flax seeds, and ice cube in a blender until smooth."
+    ],
+    "ingredients": [
+        "2 small chilled tart apples, sliced",
+        "1/3 cup skim milk",
+        "1/4 cup orange juice",
+        "1/4 banana, frozen",
+        "2 tablespoons vanilla whey protein powder",
+        "1 tablespoon flax seeds",
+        "1 ice cube"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Vanilla Smoothie",
+    "url": "http://allrecipes.com/recipe/234960/apple-vanilla-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-and-currant-strudel-36.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-and-currant-strudel-36.json
new file mode 100644
index 000000000..de56d8773
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-and-currant-strudel-36.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 400\u00b0F. Combine first 5 ingredients in heavy medium skillet over low heat. Cover and cook until apples are just tender, stirring occasionally, about 20 minutes. Uncover and mix in apricot jam. Increase heat to high and boil until juices thicken, stirring frequently, about 3 minutes. Place in freezer and cool 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Cut off about 1/3 of pastry dough, making sheet approximately 6x12 inches. (Save dough piece for another use.) Roll dough out on lightly floured surface to very thin 9x18-inch rectangle. Arrange apple filling lengthwise in center of dough in 12x3-inch log. Press walnuts over filling. Fold short ends of dough over filling. Fold 2 long sides over filling and then roll up to enclose. Arrange strudel on unbuttered baking sheet seam side down.",
+        "Bake strudel 15 minutes. Reduce temperature to 375\u00b0F. and bake until deep golden brown, about 25 minutes longer. Immediately slide long spatula under strudel to loosen from baking sheet. Transfer strudel to platter. Let stand 10 minutes. Cut away 1 inch from each end of strudel. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "6 tablespoons sugar",
+        "1/4 cup dried currants",
+        "1 teaspoon grated lemon peel",
+        "1/2 teaspoon ground cinnamon",
+        "1 1/2 pounds pippin apples (about 4 medium), peeled, cored, each cut into 8 wedges",
+        "1 tablespoon apricot jam",
+        "1/2 17 1/4-ounce package frozen puff pastry (1 sheet), thawed",
+        "1/2 cup toasted walnut pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Currant",
+        "Apple",
+        "Walnut"
+    ],
+    "title": "Apple, Walnut and Currant Strudel",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-walnut-and-currant-strudel-36"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-bread.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-bread.json
new file mode 100644
index 000000000..c98455ac7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.",
+        "In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.",
+        "Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean."
+    ],
+    "ingredients": [
+        "3/4 cup vegetable oil",
+        "1/4 cup applesauce",
+        "3 eggs",
+        "1 3/4 cups white sugar",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 cup whole wheat flour",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "3 cups peeled, cored and cubed apples",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Walnut Bread",
+    "url": "http://allrecipes.com/recipe/22456/apple-walnut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-brownies.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-brownies.json
new file mode 100644
index 000000000..79da0db6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-brownies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan.",
+        "Melt butter and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.",
+        "Beat eggs in a bowl until light and lemon-colored; gradually beat in sugar. Stir chocolate mixture into egg mixture and beat rapidly for 1 minute.",
+        "Whisk flour, baking powder, and salt together in a bowl; add to chocolate mixture and stir to combine. Stir walnuts, apples, and vanilla extract into chocolate mixture until batter is combined. Spoon batter into prepared cake pan.",
+        "Bake brownies in the preheated oven until set, about 40 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2183&h=1143&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3208571.jpg",
+    "ingredients": [
+        "\u00bd cup butter",
+        "2 (1 ounce) squares unsweetened chocolate",
+        "2  eggs, beaten",
+        "1 cup white sugar",
+        "1 cup sifted cake flour",
+        "\u00bc teaspoon baking powder",
+        "\u00bc teaspoon salt",
+        "1 cup chopped walnuts",
+        "1 cup finely chopped apples",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Walnut Brownies",
+    "url": "http://allrecipes.com/recipe/238833/apple-walnut-brownies/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-cake-1274.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-cake-1274.json
new file mode 100644
index 000000000..f6e53f24d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-cake-1274.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter and flour 8x8x2-inch baking pan. Mix diced apples, sugar, butter and egg in large bowl to blend. Sift flour, cinnamon, baking soda and salt over. Add chopped walnuts; mix thoroughly. Transfer mixture to prepared pan.",
+        "Bake until cake is brown and crusty on top and tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack."
+    ],
+    "ingredients": [
+        "2 cups diced peeled tart green apples (such as Granny Smith; about 1 1/2 large)",
+        "1 cup sugar",
+        "1/2 cup (1 stick) unsalted butter, melted, cooled",
+        "1 large egg",
+        "1 1/4 cups all purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup coarsely chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Apple",
+        "Walnut",
+        "Fall",
+        "Winter",
+        "Christmas Eve",
+        "California",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Walnut Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-walnut-cake-1274"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-cake.json
new file mode 100644
index 000000000..f53a57fcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.",
+        "Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.",
+        "Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.",
+        "Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1/2 pound butter",
+        "3 eggs",
+        "3 cups sifted all-purpose flour",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/8 teaspoon ground nutmeg",
+        "2 teaspoons vanilla extract",
+        "1 cup chopped walnuts",
+        "3 cups sliced Macintosh apples"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Walnut Cake",
+    "url": "http://allrecipes.com/recipe/19142/apple-walnut-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-cinnamon-rolls.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-cinnamon-rolls.json
new file mode 100644
index 000000000..bc497f389
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-cinnamon-rolls.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Roll 1 can of crescent rolls out on a cutting board. Make one single piece of dough by rolling the dough with a rolling pin to a 9x13-inch rectangle; make sure the seams don't separate. Repeat with remaining can of crescent rolls. Set 1 dough sheet atop the other to make a double crust.",
+        "Mix 1/2 cup white sugar, brown sugar, cinnamon, crushed walnuts, and diced apples in a bowl. Sprinkle evenly over the dough.",
+        "Roll the dough lengthwise, so you end up with a long tube. Cut into 1-inch slices. Place the rolls into prepared dish facing up.",
+        "Melt butter with 1 1/2 cup white sugar in a saucepan over medium-high heat. Cook and stir until sugar dissolves completely, about 5 minutes. Remove saucepan from heat and whisk citrus-flavored soda into the butter mixture; pour over cinnamon rolls.",
+        "Bake in preheated oven until golden brown and no longer doughy in the middle, about 30 minutes. Set aside to cool slightly, 5 to 10 minutes. Flip the rolls out of the baking dish onto baking sheet and allow the sticky sauce to drip over the rolls."
+    ],
+    "ingredients": [
+        "2 (8 ounce) cans refrigerated crescent rolls",
+        "1/2 cup white sugar",
+        "1/4 cup brown sugar",
+        "1 tablespoon ground cinnamon",
+        "1/4 cup crushed walnuts",
+        "1 Golden Delicious apple, diced",
+        "1 cup butter, softened",
+        "1 1/2 cups white sugar",
+        "1 (12 fluid ounce) can or bottle caffeinated citrus-flavored soda (such as Mountain Dew\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Walnut Cinnamon Rolls",
+    "url": "http://allrecipes.com/recipe/223402/apple-walnut-cinnamon-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-crisp-10321.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-crisp-10321.json
new file mode 100644
index 000000000..94a3e576c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-crisp-10321.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a bowl stir together well the flour, the oats, the brown sugar, the cinnamon, and the salt. Add the butter, blend the mixture until it resembles coarse meal, and stir in the walnuts. In a large bowl toss the apples with the lemon juice and the granulated sugar and transfer the mixture to a buttered 10-inch (2 quart) pie plate. Crumble the topping evenly over the apple mixture and bake the crisp in the middle of a preheated 375\u00b0F. oven for 25 to 30 minutes, or until the apples are cooked through and the top is golden. Let the crisp stand for 10 minutes and serve it warm with the whipped cream."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3/4 cup old-fashioned rolled oats",
+        "3/4 cup firmly packed light brown sugar",
+        "1 teaspoon cinnamon",
+        "1/2 teaspoon salt",
+        "1 stick (1/2 cup) unsalted butter, cut into bits and softened",
+        "1 cup walnuts, toasted lightly, cooled, and chopped",
+        "3 pounds McIntosh apples, peeled and sliced 1/3 inch thick (about 8 cups)",
+        "2 tablespoons fresh lemon juice",
+        "3 tablespoons granulated sugar, or to taste",
+        "whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Breakfast",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Walnut",
+        "Oat",
+        "Fall",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Walnut Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-walnut-crisp-10321"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-crisp-108771.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-crisp-108771.json
new file mode 100644
index 000000000..bb47b2a16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-crisp-108771.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 375\u00b0F. Butter a 12- by 9- by 2-inch glass or ceramic baking dish (3 to 3 1/2 quarts.",
+        "Stir together flour, oats, brown sugar, walnuts, cinnamon, and salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.",
+        "Peel and core apples and cut into 1/4-inch-thick wedges, then toss with lemon juice, granulated sugar, and flour in a large bowl. Transfer to baking dish, spreading evenly.",
+        "Crumble oat topping evenly over apple mixture and bake until topping is golden and apples are tender, about 45 minutes. Cool slightly and serve warm."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 1/8 cups old-fashioned oats",
+        "1 1/8 cups packed light brown sugar",
+        "1 1/2 cup walnuts (5 ounces), toasted , cooled, and finely chopped",
+        "1 1/2 teaspoons cinnamon",
+        "3/4 teaspoons salt",
+        "1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch cubes and softened",
+        "4 1/2 pounds sweet-tart apples such as Gala",
+        "3 tablespoons fresh lemon juice",
+        "4 1/2 tablespoons granulated sugar, or to taste",
+        "2 tablespoons all-purpose flour",
+        "whipped cream or vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Back to School",
+        "Apple",
+        "Walnut",
+        "Oat",
+        "Fall",
+        "Winter",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple Walnut Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-walnut-crisp-108771"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-ginger-galette-368305.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-ginger-galette-368305.json
new file mode 100644
index 000000000..d30a915bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-ginger-galette-368305.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat oven to 400\u00b0F. In a bowl, toss apples with walnuts, ginger, 2 tablespoons sugar, flour and cinnamon. Roll pie crust into a 12-inch circle, about 1/8-inch thick. Coat a baking sheet with cooking spray; place pie crust on sheet. (It's OK if the pie crust hangs over the sides.) Arrange apple slices in one layer to form a circle about 3 inches from edge of pie crust; fill in circle with more slices. Scrape any remaining walnuts and ginger from bowl onto apples. Gently fold edges of pie crust over outer edge of apple filling to form a thick crust. Spray outer rim of crust with cooking spray; sprinkle crust with remaining 2 teaspoons sugar. Bake until crust is golden brown and apples are soft, 35 minutes. Cut into 8 slices and serve."
+    ],
+    "ingredients": [
+        "3 large apples (Pink Lady or Gala), peeled, cored and thinly sliced",
+        "1/4 cup chopped walnuts",
+        "1/4 cup chopped crystallized ginger",
+        "2 tablespoons plus 2 teaspoons brown sugar, divided",
+        "1 tablespoon all-purpose flour",
+        "3/4 teaspoon cinnamon",
+        "1 trans-fat-free piecrust (such as Whole Foods' or homemade, enough for a 9-inch pie)",
+        "Vegetable oil cooking spray"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Low Cal",
+        "Apple",
+        "Walnut",
+        "Fall",
+        "Healthy",
+        "Self",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apple-Walnut-Ginger Galette",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-walnut-ginger-galette-368305"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-pancakes-with-cinnamon-cream-and-fudge-sauce-21-club-13285.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-pancakes-with-cinnamon-cream-and-fudge-sauce-21-club-13285.json
new file mode 100644
index 000000000..0c968240e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-pancakes-with-cinnamon-cream-and-fudge-sauce-21-club-13285.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Peel and core apples and cut into 1/4-inch wedges. In a skillet heat butter over moderately high heat until foam subsides and saut\u00e9 apples until a rich golden, 6 to 8 minutes. Reduce heat to low. Carefully stir in syrup, walnuts, cinnamon, and lemon juice and cook until apples are tender throughout but not mushy and liquid is reduced to a syrup-like consistency. Remove skillet from heat and stir in Grand Marnier. Cook filling over low heat 1 minute to blend flavors and keep warm. Filling may be made 1 day ahead and chilled, covered. Reheat filling before proceeding.",
+        "Preheat oven to 250\u00b0F.",
+        "Put 2 1/2 tablespoons warm apple filling in center of each pancake and roll up pancakes tightly to enclose filling. In a baking pan keep filled pancakes warm in oven.",
+        "In a bowl with a whisk or an electric mixer beat cream with confectioners' sugar and cinnamon until it holds soft peaks and fold in cr\u00e8me fra\u00eeche.",
+        "Put 2 filled pancakes on each of 6 dessert plates. Top pancakes with some cinnamon cream and drizzle with fudge sauce."
+    ],
+    "ingredients": [
+        "1 3/4 pounds Macoun or other tart apples (4 to 6)",
+        "2 tablespoons unsalted butter",
+        "1/3 cup pure maple syrup",
+        "1/2 cup walnuts, chopped",
+        "1 teaspoon cinnamon",
+        "1 teaspoon fresh lemon juice",
+        "1/4 cup Grand Marnier",
+        "12 orange pancakes",
+        "1/2 cup well-chilled heavy cream",
+        "2 tablespoons confectioners' sugar",
+        "1/2 teaspoon cinnamon",
+        "1/2 cup cr\u00e8me fra\u00eeche*",
+        "1/2 cup fudge sauce",
+        "*available at specialty foods shops and some supermarkets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Mixer",
+        "Chocolate",
+        "Dessert",
+        "Saut\u00e9",
+        "Kid-Friendly",
+        "Lemon",
+        "Apple",
+        "Walnut",
+        "Triple Sec",
+        "Cinnamon",
+        "Gourmet"
+    ],
+    "title": "Apple Walnut Pancakes with Cinnamon Cream and Fudge Sauce '21' Club",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-walnut-pancakes-with-cinnamon-cream-and-fudge-sauce-21-club-13285"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-pound-cake.json
new file mode 100644
index 000000000..13f17f98d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-pound-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.",
+        "Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the   buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.",
+        "Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away   slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "2 eggs",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "2 tablespoons buttermilk",
+        "1 cup chopped apples",
+        "1/2 cup chopped walnuts",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Walnut Pound Cake",
+    "url": "http://allrecipes.com/recipe/8132/apple-walnut-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-salad-with-cranberry-vin.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-salad-with-cranberry-vin.json
new file mode 100644
index 000000000..8a07ce005
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-salad-with-cranberry-vin.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.",
+        "In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.",
+        "In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve."
+    ],
+    "ingredients": [
+        "1/2 cup chopped walnuts",
+        "1/4 cup cranberries",
+        "1/4 cup balsamic vinegar",
+        "1 cup red onion, chopped",
+        "1 tablespoon white sugar",
+        "1 tablespoon Dijon-style prepared mustard",
+        "1 cup vegetable oil",
+        "salt and pepper to taste",
+        "10 cups mixed salad greens, rinsed and dried",
+        "2 Red Delicious apples, cored and thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Walnut Salad with Cranberry Vinaigrette",
+    "url": "http://allrecipes.com/recipe/14458/apple-walnut-salad-with-cranberry-vin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-salad.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-salad.json
new file mode 100644
index 000000000..e6d5b9873
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine the brown sugar and cinnamon in a large bowl.  Whisk in the softened cream cheese, yogurt, and vanilla until smooth.",
+        "Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.",
+        "Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts.   Keep chilled until serving."
+    ],
+    "ingredients": [
+        "3/4 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (6 ounce) container nonfat plain yogurt",
+        "1 teaspoon vanilla",
+        "6 large apples - peeled, cored and chopped",
+        "1 1/2 cups chopped walnuts",
+        "1 cup dried cranberries",
+        "1/4 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Walnut Salad",
+    "url": "http://allrecipes.com/recipe/183288/apple-walnut-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-stuffed-pork-roast.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-stuffed-pork-roast.json
new file mode 100644
index 000000000..ce9d82825
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-stuffed-pork-roast.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.",
+        "Unroll the pork roast, and place in a baking dish. Season with salt and pepper to taste. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.",
+        "Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "5 tablespoons butter",
+        "1 apple - peeled, cored, and chopped",
+        "1 small onion, chopped",
+        "1 celery stalk, diced",
+        "1/2 cup chopped walnuts",
+        "1 cup unsweetened applesauce",
+        "1 1/2 cups water",
+        "5 cups coarse dry breadcrumbs",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground ginger",
+        "Kosher salt and fresh ground pepper to taste",
+        "1 (3 pound) boneless rolled pork loin roast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Walnut Stuffed Pork Roast",
+    "url": "http://allrecipes.com/recipe/59599/apple-walnut-stuffed-pork-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-walnut-upside-down-cake-with-calvados-caramel-sauce-13278.json b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-upside-down-cake-with-calvados-caramel-sauce-13278.json
new file mode 100644
index 000000000..83caa50d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-walnut-upside-down-cake-with-calvados-caramel-sauce-13278.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Peel, core, and quarter apples.",
+        "In a well-seasoned 10 1/4 by 2-inch cast-iron skillet or a 10- by 2-inch non-stick skillet melt butter over moderately low heat just until melted (butter should not separate). Stir in sugar until combined well. Arrange apple quarters decoratively, cut sides up, in skillet and sprinkle walnuts evenly in between apples. Cook mixture, undisturbed, 25 to 35 minutes, or until apples are tender in centers and sugar is a golden caramel.",
+        "Preheat oven to 375\u00b0F.",
+        "Peel apple and chop fine.",
+        "In a bowl whisk together flour, baking powder, salt and cinnamon.",
+        "In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in vanilla and ginger and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and with mixer on low speed beat in flour mixture gradually until just combined. Fold chopped apple into batter.",
+        "Remove skillet from heat and spoon batter evenly over topping. With a metal spatula spread batter (being careful not to disturb topping), leaving a 1/4-inch border of cooked apples uncovered. If using a non-stick skillet with a plastic handle, wrap handle in a double thickness of foil. Put skillet in a shallow baking pan and bake cake in middle of oven 25 to 35 minutes, or until a tester comes out with crumbs adhering and cake is golden brown. Cool cake in skillet on a rack 10 minutes. Run a thin knife around edge of skillet and carefully invert cake onto a plate.",
+        "Serve cake warm or at room temperature with caramel sauce and whipped cream.",
+        "In a dry heavy saucepan (about 2 quarts) cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and brandy down side of pan (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in butter. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm before serving.",
+        "Makes about 1 1/4 cups."
+    ],
+    "ingredients": [
+        "3 to 3 1/2 Golden Delicious apples (about 1 1/2 pounds)",
+        "1 1/2 sticks (3/4 cup) unsalted butter",
+        "2/3 cup sugar",
+        "1/2 cup coarsely chopped walnuts",
+        "1/2 Golden Delicious apple",
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon cinnamon",
+        "1 stick (1/2 cup), unsalted butter, softened",
+        "2/3 cup sugar",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons minced peeled fresh ginger",
+        "2 large eggs",
+        "1/2 cup sour cream",
+        "1 1/2 cups sugar",
+        "1/2 cup water",
+        "3 tablespoons Calvados or other apple brandy",
+        "2 tablespoons unsalted butter",
+        "whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Apple",
+        "Walnut",
+        "Spirit",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Apple Walnut Upside-Down Cake with Calvados Caramel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-walnut-upside-down-cake-with-calvados-caramel-sauce-13278"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-water.json b/serverless-fleets/data/input/inferencing/recipes/apple-water.json
new file mode 100644
index 000000000..3cd4c1c4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-water.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine water, Granny Smith apple, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir gently, cover, and refrigerate until flavors combine, at least 1 hour."
+    ],
+    "ingredients": [
+        "22 fluid ounces water",
+        "8 slices Granny Smith apple",
+        "5 slices fresh ginger",
+        "2 1-inch pieces lemongrass"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Water",
+    "url": "http://allrecipes.com/recipe/254475/apple-water/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-yam-casserole.json b/serverless-fleets/data/input/inferencing/recipes/apple-yam-casserole.json
new file mode 100644
index 000000000..ab1c5d7aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-yam-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.",
+        "In the casserole dish, alternately layer the sweet potatoes and apples.",
+        "In a medium saucepan over medium heat, mix together brown sugar, 1/3 cup water, cinnamon, raisins, butter and salt. Cook 5 minutes.",
+        "In a small bowl, stir together remaining water and flour. Combine with the brown sugar mixture. Pour over the sweet potatoes and apples. Place the lemon slices on top.",
+        "Bake covered in the preheated oven 20 minutes. Uncover and continue baking 20 minutes, or until the sweet potatoes and apples are tender."
+    ],
+    "ingredients": [
+        "3 sweet potatoes, peeled and cubed",
+        "2 Granny Smith apples - peeled, cored and sliced",
+        "1/2 cup packed brown sugar",
+        "1/2 cup water",
+        "1/4 teaspoon ground cinnamon",
+        "1/2 cup raisins",
+        "2 tablespoons butter",
+        "1/4 teaspoon salt",
+        "3 tablespoons all-purpose flour",
+        "3 slices  lemon, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Yam Casserole",
+    "url": "http://allrecipes.com/recipe/21260/apple-yam-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-yogurt-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/apple-yogurt-pancakes.json
new file mode 100644
index 000000000..5d9e3289d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-yogurt-pancakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, stir together the eggs, milk, yogurt and oil until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, stir into the milk mixture until smooth. Fold in chopped apple.",
+        "Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with syrup or jam."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 2/3 cups milk",
+        "1 (8 ounce) container plain yogurt",
+        "1/4 cup vegetable oil",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 apple - peeled, cored and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apple Yogurt Pancakes",
+    "url": "http://allrecipes.com/recipe/16209/apple-yogurt-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apple-yogurt-parfaits-360909.json b/serverless-fleets/data/input/inferencing/recipes/apple-yogurt-parfaits-360909.json
new file mode 100644
index 000000000..5ad60a105
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apple-yogurt-parfaits-360909.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "1. Set out 4 large wine or parfait glasses. In each, layer 1/4 apple, 1/4 cup yogurt, 2 teaspoons ground flaxseeds, 1 teaspoon agave nectar and 1 tablespoon raisins. Repeat all layers twice in each glass."
+    ],
+    "ingredients": [
+        "3 Honeycrisp apples, diced",
+        "3 cups nonfat plain Greek yogurt",
+        "1/2 cup ground flaxseeds",
+        "1/4 cup agave nectar or honey",
+        "3/4 cup golden raisins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Dessert",
+        "Vegetarian",
+        "Quick & Easy",
+        "Yogurt",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Healthy",
+        "Self"
+    ],
+    "title": "Apple-Yogurt Parfaits",
+    "url": "http://www.epicurious.com/recipes/food/views/apple-yogurt-parfaits-360909"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applejack-brandy-cider.json b/serverless-fleets/data/input/inferencing/recipes/applejack-brandy-cider.json
new file mode 100644
index 000000000..520544108
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applejack-brandy-cider.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix apple cider, brandy, butterscotch schnapps, cinnamon schnapps in a saucepan over low heat until heated through, about 5 minutes. Pour drink into a mug and stir with a cinnamon stick."
+    ],
+    "ingredients": [
+        "4 fluid ounces apple cider",
+        "1 fluid ounce brandy (such as Laird's\u00ae AppleJack)",
+        "1/2 fluid ounce butterscotch schnapps",
+        "1/2 fluid ounce cinnamon schnapps",
+        "1 cinnamon stick"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applejack Brandy Cider",
+    "url": "http://allrecipes.com/recipe/244996/applejack-brandy-cider/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applejack-spritzer-200848.json b/serverless-fleets/data/input/inferencing/recipes/applejack-spritzer-200848.json
new file mode 100644
index 000000000..463c21096
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applejack-spritzer-200848.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a tall glass combine the applejack, the apple juice, the lemon juice, and 4 ice cubes. Fill the glass with the seltzer and stir the drink."
+    ],
+    "ingredients": [
+        "1 1/2 ounces (1 jigger) applejack",
+        "3 ounces (2 jiggers) apple juice",
+        "1 teaspoon fresh lemon juice",
+        "Chilled seltzer or club soda"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Alcoholic",
+        "Cocktail Party",
+        "Apple",
+        "Spirit",
+        "Brandy",
+        "Party",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Applejack Spritzer",
+    "url": "http://www.epicurious.com/recipes/food/views/applejack-spritzer-200848"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applejack-toddy-200898.json b/serverless-fleets/data/input/inferencing/recipes/applejack-toddy-200898.json
new file mode 100644
index 000000000..1f409076e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applejack-toddy-200898.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a mug or goblet, combine the applejack with sugar and cloves, cinnamon stick, and lemon slice. Fill the mug with boiling water and stir until the sugar is dissolved. Garnish the drink with another lemon slice."
+    ],
+    "ingredients": [
+        "3 ounces applejack",
+        "2 tablespoons sugar",
+        "2 or 3 whole cloves",
+        "Small piece of cinnamon stick",
+        "Thin slice of lemon",
+        "Boiling water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Alcoholic",
+        "Thanksgiving",
+        "Lemon",
+        "Apple",
+        "Brandy",
+        "Fall",
+        "Winter",
+        "Cinnamon",
+        "Clove",
+        "Christmas Eve",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Applejack Toddy",
+    "url": "http://www.epicurious.com/recipes/food/views/applejack-toddy-200898"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/appleless-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/appleless-apple-pie.json
new file mode 100644
index 000000000..97c1c55b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/appleless-apple-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium saucepan, mix together sugar, cream of tartar, and water. Bring to a boil and boil for 1 minute. Drop in buttery round crackers, boil 2 minutes longer.",
+        "Pour cracker mixture into pie shell. Sprinkle with cinnamon and dot with butter.",
+        "Bake for 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "1 teaspoon cream of tartar",
+        "2 cups water",
+        "21 buttery round crackers",
+        "1 (9 inch) unbaked pie shell",
+        "1 teaspoon ground cinnamon",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Appleless Apple Pie",
+    "url": "http://allrecipes.com/recipe/19156/appleless-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apples-prune-and-brandy-crisp-106077.json b/serverless-fleets/data/input/inferencing/recipes/apples-prune-and-brandy-crisp-106077.json
new file mode 100644
index 000000000..c870b73d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apples-prune-and-brandy-crisp-106077.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Bring brandy to a boil in a small saucepan and remove from heat. Stir in prunes and let stand while making topping.",
+        "Pulse together flour, 6 tablespoons brown sugar, butter, salt, and cinnamon in a food processor until mixture resembles coarse meal. Add oats and pulse once or twice to just combine.",
+        "Peel, quarter, and core apples and cut into 1/2-inch wedges. Transfer apples to a 1 1/2-quart shallow baking dish and toss with prune mixture and remaining 2 tablespoons brown sugar.",
+        "Sprinkle topping evenly over apple filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup brandy",
+        "1 cup pitted prunes (8 oz), halved",
+        "2/3 cup all-purpose flour",
+        "1/2 cup packed light brown sugar",
+        "3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon cinnamon",
+        "2/3 cup old-fashioned oats",
+        "6 McIntosh apples (2 1/4 lb)",
+        "Accompaniment: vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Dried Fruit",
+        "Prune",
+        "Apple",
+        "Brandy",
+        "Fall",
+        "Winter",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apples, Prune, and Brandy Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apples-prune-and-brandy-crisp-106077"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-baked-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-baked-oatmeal.json
new file mode 100644
index 000000000..0b65ee592
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-baked-oatmeal.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Combine oats, sugar, baking powder, and salt together in a bowl. Add milk, butter, applesauce, egg, and vanilla extract; mix until a smooth, thin consistency is reached. Pour oatmeal into prepared baking dish.",
+        "Bake in the preheated oven until edges are golden, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups quick-cooking oats",
+        "1/4 cup white sugar",
+        "1 teaspoon baking powder",
+        "3/4 teaspoon salt",
+        "1/2 cup milk",
+        "1/4 cup butter, softened",
+        "1/4 cup applesauce",
+        "1 egg, beaten",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Baked Oatmeal",
+    "url": "http://allrecipes.com/recipe/236569/applesauce-baked-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-barbeque-sauce.json
new file mode 100644
index 000000000..10226697b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-barbeque-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice."
+    ],
+    "ingredients": [
+        "1 cup applesauce",
+        "1/2 cup ketchup",
+        "2 cups unpacked brown sugar",
+        "6 tablespoons lemon juice",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/25436/applesauce-barbeque-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-bars.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-bars.json
new file mode 100644
index 000000000..1b687e6a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-bars.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.",
+        "In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.",
+        "Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.",
+        "In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares."
+    ],
+    "ingredients": [
+        "1/4 cup butter or margarine, softened",
+        "2/3 cup brown sugar",
+        "1 egg",
+        "1 cup applesauce",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon pumpkin pie spice",
+        "1 1/2 cups confectioners' sugar",
+        "3 tablespoons margarine, melted",
+        "1 tablespoon milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Bars",
+    "url": "http://allrecipes.com/recipe/46395/applesauce-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-bran-muffins.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-bran-muffins.json
new file mode 100644
index 000000000..1f3994845
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-bran-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.",
+        "Mix bran cereal and buttermilk together in a bowl; let sit for 10 minutes.",
+        "Beat brown sugar, applesauce, egg, and vanilla extract together in a bowl until smooth; stir into bran cereal mixture. Stir flour into bran cereal mixture until batter is well mixed; fold in walnuts and dried cranberries. Spoon batter into the prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 15 to 20 minutes. Transfer muffins to a wire rack to cool."
+    ],
+    "ingredients": [
+        "1 1/2 cups bran cereal (such as Kellogg's\u00ae All-Bran\u00ae)",
+        "1 cup buttermilk",
+        "2/3 cup brown sugar",
+        "1/3 cup applesauce (such as Mott's\u00ae)",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 cup self-rising flour",
+        "1/2 cup chopped walnuts",
+        "1/2 cup sweetened dried cranberries (such as Craisins\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Bran Muffins",
+    "url": "http://allrecipes.com/recipe/240548/applesauce-bran-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-i.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-i.json
new file mode 100644
index 000000000..0fc7ce955
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 9 x 5 inch loaf pans.",
+        "Beat together eggs, sugar, and oil.  Blend in applesauce, and then sour cream or buttermilk.  Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans.",
+        "Bake for 80 minutes.  Cool on wire racks."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "3 eggs",
+        "2 cups white sugar",
+        "1 cup vegetable oil",
+        "2 cups applesauce",
+        "1 cup raisins (optional)",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon baking powder",
+        "1/2 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Bread I",
+    "url": "http://allrecipes.com/recipe/7003/applesauce-bread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-ii.json
new file mode 100644
index 000000000..b8b2b86be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan.  After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.",
+        "To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked.  Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 cup white sugar",
+        "3 tablespoons vegetable oil",
+        "2 eggs",
+        "2/3 cup applesauce",
+        "1 1/2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Bread II",
+    "url": "http://allrecipes.com/recipe/17709/applesauce-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-iii.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-iii.json
new file mode 100644
index 000000000..f775bb2aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-iii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "2 1/4 cups bread flour",
+        "3/4 cup whole wheat flour",
+        "1/2 teaspoon salt",
+        "4 tablespoons white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1 pinch ground nutmeg",
+        "2/3 cup warm applesauce",
+        "1 tablespoon butter, softened",
+        "1/2 cup apple juice",
+        "1/2 cup shredded fresh apple, room temperature"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Bread III",
+    "url": "http://allrecipes.com/recipe/20828/applesauce-bread-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-pudding.json
new file mode 100644
index 000000000..a61620ac1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-bread-pudding.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees  F. Combine applesauce, milk, eggs and brown sugar in medium bowl. Whisk until well combined.",
+        "Gently stir in bread cubes until well moistened. Pour mixture into lightly greased 8x8-inch baking pan.",
+        "Mix quick-cooking oats, 3 tablespoons brown sugar and ground cinnamon until thoroughly combined and add to top of bread mixture.",
+        "Bake 30 minutes, or until toothpick inserted into center comes out clean. Serve warm."
+    ],
+    "ingredients": [
+        "1 cup Mott's\u00ae Natural Applesauce",
+        "1 cup 2% low-fat milk",
+        "2 large eggs",
+        "1/4 cup brown sugar",
+        "4 slices cinnamon raisin bread, cut into cubes",
+        "Streusel Topping:",
+        "2/3 cup quick-cooking oats",
+        "3 tablespoons brown sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Bread Pudding",
+    "url": "http://allrecipes.com/recipe/239451/applesauce-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-brownies-i.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-brownies-i.json
new file mode 100644
index 000000000..d777fcd91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-brownies-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream 1 1/2 cups sugar and margarine.  Add eggs.  Sift cocoa, salt, baking soda, cinnamon and flour ingredients and add to sugar mixture, alternately with applesauce.  Pour into 10-1/2 X 15-1/2 inch jelly roll pan.",
+        "Combine 2 tablespoon sugar, 1 cup chocolate chips and 1 cup chopped nuts.  Sprinkle over batter.  Bake for 30 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "1/2 cup margarine",
+        "2 eggs",
+        "2 tablespoons unsweetened cocoa powder",
+        "1 1/2 teaspoons salt",
+        "2 cups applesauce",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "2 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "1 cup semisweet chocolate chips",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Brownies I",
+    "url": "http://allrecipes.com/recipe/10709/applesauce-brownies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-brownies-ii.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-brownies-ii.json
new file mode 100644
index 000000000..ff0b8cedc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-brownies-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. In a microwave oven or over  a double boiler, melt shortening and chocolate together, stirring frequently until smooth. Set aside to cool.",
+        "In a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. Stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. Spread evenly into the prepared pan.",
+        "Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in pan before cutting into squares."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "2 (1 ounce) squares unsweetened chocolate",
+        "1 cup white sugar",
+        "2 eggs, beaten",
+        "1/2 cup applesauce",
+        "1 teaspoon vanilla extract",
+        "1 cup sifted all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Brownies II",
+    "url": "http://allrecipes.com/recipe/19282/applesauce-brownies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-i.json
new file mode 100644
index 000000000..21400c6df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cream butter or margarine with sugar.  Add applesauce; beat well.  Stir in flour, soda, and spices.  Add nuts and raisins.",
+        "Pour the batter into a greased and floured 8 inch square pan.  Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done.  Serve warm."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "1 cup chilled applesauce",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/2 cup raisins",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cake I",
+    "url": "http://allrecipes.com/recipe/7380/applesauce-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-ii.json
new file mode 100644
index 000000000..7764aa2b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-ii.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.",
+        "Beat flour, white sugar, salt, baking powder, cinnamon, cloves, allspice, applesauce, water, shortening, 2 eggs, raisins, and 1/2 cup chopped almonds with a mixer on low, scraping the bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) until wooden pick inserted in center comes out clean, 60-65 minutes.",
+        "To Make Frosting: Just before cake is removed from the oven, beat egg whites until foamy. Beat brown sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake at 400 degrees F (205 degrees C) until brown, 8 to 10 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 cups cake flour",
+        "2 cups white sugar",
+        "1 1/2 teaspoons salt",
+        "1/4 teaspoon baking powder",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon ground allspice",
+        "1 1/2 cups applesauce",
+        "1/2 cup water",
+        "1/2 cup shortening",
+        "2 eggs",
+        "1 cup raisins",
+        "1/2 cup chopped almonds",
+        "2 egg whites",
+        "1 cup packed brown sugar",
+        "1 tablespoon lemon juice",
+        "1/2 cup finely chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cake II",
+    "url": "http://allrecipes.com/recipe/8052/applesauce-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-iii.json
new file mode 100644
index 000000000..f6056be28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-iii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.",
+        "In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.",
+        "In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.",
+        "Gradually add the flour mixture and beat well to moisten. Fold in the raisins.",
+        "Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/2 cup shortening",
+        "1 1/2 cups applesauce",
+        "2 tablespoons molasses",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground cloves",
+        "1/2 teaspoon salt",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cake III",
+    "url": "http://allrecipes.com/recipe/8287/applesauce-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-iv.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-iv.json
new file mode 100644
index 000000000..8f58dd1bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-iv.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine raisins and flour. Add cinnamon, cloves and salt. Set aside.",
+        "In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.",
+        "Pour batter into a 9 inch square pan. Bake at 350 degrees F ( 175 degrees C) for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean."
+    ],
+    "ingredients": [
+        "1 cup raisins, coarsely chopped",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1 teaspoon salt",
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "1 teaspoon baking soda",
+        "1 cup unsweetened applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cake IV",
+    "url": "http://allrecipes.com/recipe/8321/applesauce-cake-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-v.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-v.json
new file mode 100644
index 000000000..5f9e3338c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-v.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.",
+        "Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 1/2 cups white sugar",
+        "1 cup applesauce",
+        "2 eggs",
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1/2 teaspoon salt",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup raisins",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cake V",
+    "url": "http://allrecipes.com/recipe/25557/applesauce-cake-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-vi.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-vi.json
new file mode 100644
index 000000000..4bdd99542
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-vi.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.",
+        "In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.",
+        "Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "2 teaspoons baking soda",
+        "1/2 teaspoon salt",
+        "2 teaspoons ground cinnamon",
+        "4 eggs",
+        "2 cups white sugar",
+        "1 1/2 cups vegetable oil",
+        "2 cups applesauce",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cake VI",
+    "url": "http://allrecipes.com/recipe/25558/applesauce-cake-vi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-with-penuche-frosting-13207.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-with-penuche-frosting-13207.json
new file mode 100644
index 000000000..ec3a93d55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cake-with-penuche-frosting-13207.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "In a large bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the mixture until it is light and fluffy. Beat in the applesauce and the egg. Into the butter mixture sift together the flour, the baking soda, the cinnamon, the nutmeg, and the cloves, stir the mixture until it is combined, and add the vanilla, the oats, and the coated raisins. Stir the batter until it is combined well, divide it between 2 well-buttered 8-inch round cake pans, and bake the cake layers in the middle of a preheated 350\u00b0F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the layers out onto racks and let them cool completely.",
+        "In a heavy saucepan combine the brown sugar, the butter, the milk, and a pinch of salt, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and cook it, undisturbed, until it registers 234\u00b0F. on a candy thermometer. Let the mixture cool to room temperature and whisk it until it is thickened, lightened in color, and beginning to lose its sheen.",
+        "Working quickly, before the frosting begins to harden and crystallize, frost the top of 1 of the cake layers, top it with the other layer, and frost the top and side of the cake. (If the frosting becomes too hard to spread, reheat it over low heat, stirring, until it is of spreading consistency and let it cool.)",
+        "In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl. Serve the applesauce warm or chilled. Makes about 4 cups."
+    ],
+    "ingredients": [
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "1/2 cup granulated sugar",
+        "1/2 cup firmly packed light brown sugar",
+        "1 3/4 cups pink applesauce or bottled applesauce",
+        "3 pounds McIntosh apples (about 8), cored and quartered",
+        "1/2 cup fresh lemon juice",
+        "1/2 cup sugar",
+        "1 large egg",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon cinnamon",
+        "1/2 teaspoon freshly grated nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1 teaspoon vanilla extract",
+        "1/4 cup old-fashioned rolled oats",
+        "3/4 cup raisins, chopped and tossed in all-purpose flour to coat them",
+        "3 cups firmly packed light brown sugar",
+        "1 1/2 sticks (3/4 cup) unsalted butter",
+        "3/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Raisin",
+        "Apple",
+        "Oat",
+        "Fall",
+        "Cinnamon",
+        "Gourmet"
+    ],
+    "title": "Applesauce Cake with Penuche Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/applesauce-cake-with-penuche-frosting-13207"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cinnamon-gelatin-salad.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cinnamon-gelatin-salad.json
new file mode 100644
index 000000000..f7ae49912
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cinnamon-gelatin-salad.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a large bowl, dissolve candies in boiling water.  Add gelatin and stir until dissolved.  Stir in applesauce and a few ice cubes and chill for 3 hours, or until set.  Serve cold with whipped cream."
+    ],
+    "ingredients": [
+        "1/3 cup cinnamon red hot candies",
+        "1 1/2 cups boiling water",
+        "1 (3 ounce) package lemon flavored Jell-O\u00ae mix",
+        "1 1/2 cups applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cinnamon Gelatin Salad",
+    "url": "http://allrecipes.com/recipe/23796/applesauce-cinnamon-gelatin-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cocoa-cookies.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cocoa-cookies.json
new file mode 100644
index 000000000..56baceefb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cocoa-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).  Grease cookie sheets.",
+        "Cream together shortening and sugar replacement.  Add egg and blend well.",
+        "Sift all dry ingredients together and add alternately with applesauce and water to creamed mixture.  Be sure to add flour first and last.",
+        "Drop by teaspoonfuls onto greased cookie sheets.  Bake at 375 degrees F for 12-15 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 egg, beaten",
+        "1/3 cup unsweetened cocoa powder",
+        "1/2 teaspoon salt",
+        "1/4 cup water",
+        "1 teaspoon baking powder",
+        "1/3 cup granulated artificial sweetener",
+        "2 cups cake flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon baking soda",
+        "1 cup unsweetened applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cocoa Cookies",
+    "url": "http://allrecipes.com/recipe/9841/applesauce-cocoa-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cookies-i.json
new file mode 100644
index 000000000..2984e4f1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cookies-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F ( 195 degrees C ). Grease cookie sheets.",
+        "In a large bowl, cream the shortening, sugar, and egg. Stir in the applesauce. Sift together the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Then mix in the raisins and nuts.",
+        "Drop by teaspoonfuls onto the prepared cookie sheets. Bake 10 to 12 minutes in the preheated oven. Remove to cool on wire racks."
+    ],
+    "ingredients": [
+        "3/4 cup shortening",
+        "1 cup packed brown sugar",
+        "1 egg",
+        "1/2 cup applesauce",
+        "2 1/4 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3/4 teaspoon ground cinnamon",
+        "1 cup raisins",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cookies I",
+    "url": "http://allrecipes.com/recipe/11613/applesauce-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cookies-ii.json
new file mode 100644
index 000000000..63a6e6e42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cookies-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.",
+        "In a medium bowl, cream together the brown sugar and shortening until smooth. Stir in the egg, and then the applesauce until well blended. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the applesauce mixture. Mix in walnuts and raisins. Drop by teaspoonfuls onto the prepared cookie sheets.",
+        "Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely."
+    ],
+    "ingredients": [
+        "1 cup packed brown sugar",
+        "1 egg",
+        "3/4 cup shortening",
+        "1 cup applesauce",
+        "2 1/2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1 cup chopped walnuts",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cookies II",
+    "url": "http://allrecipes.com/recipe/43977/applesauce-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-cornbread.json
new file mode 100644
index 000000000..44a39bff0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-cornbread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Lightly grease an 8x8-inch baking pan.",
+        "In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Then pour the combined mixture into baking pan.",
+        "Bake in the preheated oven until puffed and brown, about 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup fine cornmeal",
+        "2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup sugar",
+        "3/4 cup skim milk",
+        "2 large eggs",
+        "1/4 cup unsweetened applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Cornbread",
+    "url": "http://allrecipes.com/recipe/89990/applesauce-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-custard-pie.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-custard-pie.json
new file mode 100644
index 000000000..fc759cf64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-custard-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.",
+        "Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.",
+        "Bake in preheated oven for 30 to 40 minutes or until set in center."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie shell",
+        "1/4 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "2 cups applesauce",
+        "1/4 teaspoon vanilla extract",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Custard Pie",
+    "url": "http://allrecipes.com/recipe/15911/applesauce-custard-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-doughnuts.json
new file mode 100644
index 000000000..d559c2a2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-doughnuts.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat oil in deep-fryer to 375 degrees F (190 degrees C).",
+        "Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper.",
+        "In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.",
+        "Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely."
+    ],
+    "ingredients": [
+        "2 quarts oil for frying",
+        "2 1/4 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon salt",
+        "1/2 cup white sugar",
+        "1/4 cup firmly packed light brown sugar",
+        "2 eggs",
+        "2 tablespoons vegetable oil",
+        "1/4 cup milk",
+        "1 cup unsweetened applesauce",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Doughnuts",
+    "url": "http://allrecipes.com/recipe/25211/applesauce-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-energy-bars.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-energy-bars.json
new file mode 100644
index 000000000..8e8f7e88d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-energy-bars.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees  F. Combine oats, flour, coconut, fruit bits, brown sugar, cinnamon and baking soda in large mixing bowl.",
+        "In separate bowl, mix together melted butter, applesauce and egg. Stir applesauce mixture into dry ingredients until just combined. Spread mixture into lightly greased 9 x 13-inch baking pan.",
+        "Bake 20-25 minutes, until lightly browned. Remove from oven and cool before cutting into squares or bars."
+    ],
+    "ingredients": [
+        "1 cup Mott's\u00ae Natural Applesauce",
+        "3 cups quick cooking oats",
+        "1 cup all-purpose flour",
+        "1 cup sweetened coconut flakes",
+        "1 cup dried fruit bits",
+        "2/3 cup brown sugar",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons baking soda",
+        "1/2 cup melted butter, cooled",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Energy Bars",
+    "url": "http://allrecipes.com/recipe/239452/applesauce-energy-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-filled-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-filled-cupcakes.json
new file mode 100644
index 000000000..87f3cacdb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-filled-cupcakes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners.",
+        "Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions.",
+        "Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean.",
+        "Remove muffin pans from the oven, and allow to cool.",
+        "Cut a plug about 1-1/2\" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole.",
+        "Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving."
+    ],
+    "ingredients": [
+        "1 (15.25 ounce) package yellow cake mix",
+        "2 teaspoons ground cinnamon",
+        "1/3 cup vegetable oil",
+        "3 eggs",
+        "1 cup Mott's\u00ae Natural Applesauce",
+        "Icing:",
+        "1 cup confectioners' sugar",
+        "1/2 teaspoon ground cinnamon",
+        "2 teaspoons milk, or as needed",
+        "Chopped pecans for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce-Filled Cupcakes",
+    "url": "http://allrecipes.com/recipe/240279/applesauce-filled-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-for-the-freezer.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-for-the-freezer.json
new file mode 100644
index 000000000..494aacdcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-for-the-freezer.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir apples, water, brown sugar, white sugar, lemon juice, cinnamon stick, lemon zest, and salt together in a large pot. Place a cover on the pot and bring the mixture to a boil. Reduce heat to medium-low and cook until the apples are soft, 20 to 30 minutes.",
+        "Remove pot from heat. Remove and discard cinnamon stick and lemon zest strips. Mash apples with a potato masher."
+    ],
+    "ingredients": [
+        "3 1/2 pounds apples - peeled, cored, and quartered",
+        "1 cup water",
+        "1/4 cup dark brown sugar",
+        "1/4 cup white sugar, or less to taste",
+        "3 tablespoons lemon juice, or more to taste",
+        "1 (3 inch) piece cinnamon stick",
+        "4 strips lemon zest",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce for the Freezer",
+    "url": "http://allrecipes.com/recipe/234078/applesauce-for-the-freezer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-french-toast.json
new file mode 100644
index 000000000..b50202c1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-french-toast.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.",
+        "Soak bread one slice at a time until saturated with liquid.",
+        "Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "3/4 cup milk",
+        "1 teaspoon ground cinnamon",
+        "2 tablespoons white sugar",
+        "1/4 cup applesauce",
+        "6 slices bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce French Toast",
+    "url": "http://allrecipes.com/recipe/16791/applesauce-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-fruitcake.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-fruitcake.json
new file mode 100644
index 000000000..c8e56e26f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-fruitcake.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.",
+        "In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.",
+        "Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.",
+        "Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.",
+        "Fold fruit and nut mixture and applesauce into batter. Pour batter into  a 10 inch tube pan. Arrange cherry halves and pecans on top.",
+        "Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "1 cup shortening",
+        "2 eggs",
+        "3 1/4 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground allspice",
+        "1 teaspoon ground cloves",
+        "1/2 teaspoon salt",
+        "1 1/2 cups chopped walnuts",
+        "1 1/2 cups raisins",
+        "1 1/2 cups dates, pitted and chopped",
+        "1/2 cup maraschino cherries, coarsely chopped",
+        "2 cups applesauce",
+        "6 maraschino cherries, halved",
+        "6 pecan halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Fruitcake",
+    "url": "http://allrecipes.com/recipe/8401/applesauce-fruitcake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-meatballs.json
new file mode 100644
index 000000000..aabd6fa93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-meatballs.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (This is best done by hand.) Form mixture into medium-sized meatballs, and roll in flour.",
+        "Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Transfer to a baking dish and set aside.",
+        "In the same skillet, partially cook the carrots and onions over medium high heat. Add tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat, and simmer for 5 minutes, then pour over meatballs.",
+        "Cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. Cook uncovered for 10 minutes before removing from the oven."
+    ],
+    "ingredients": [
+        "1 cup applesauce",
+        "1 egg",
+        "1 cup bread crumbs",
+        "1/2 teaspoon salt and pepper to taste",
+        "1 pound ground beef",
+        "flour",
+        "1 tablespoon vegetable oil",
+        "4 carrots, peeled and thinly sliced",
+        "2 onions, thinly sliced",
+        "3 cups tomato juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Meatballs",
+    "url": "http://allrecipes.com/recipe/76706/applesauce-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-muffins.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-muffins.json
new file mode 100644
index 000000000..3537d5e7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.",
+        "Mix flour, baking soda, allspice, nutmeg, cinnamon, cloves, ginger, and salt together in a bowl.",
+        "Beat shortening with an electric mixer in a separate large bowl until smooth; add honey and mix for 2 minutes. Stir flour mixture into shortening mixture, alternating with applesauce, until batter is smooth. Fold in raisins and walnuts. Spoon about 2 1/2 tablespoons batter into each muffin cup.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/4 teaspoon ground ginger",
+        "1/4 teaspoon salt",
+        "1/3 cup shortening",
+        "1/4 cup honey",
+        "1 cup unsweetened applesauce",
+        "1 cup raisins",
+        "1/4 cup crushed walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Muffins",
+    "url": "http://allrecipes.com/recipe/230468/applesauce-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-noodle-kugel.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-noodle-kugel.json
new file mode 100644
index 000000000..d132331fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-noodle-kugel.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente. Drain.",
+        "In a large bowl, mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins.",
+        "Spread graham cracker crumbs on the bottom of the prepared dish. Pour the noodle mixture over the crumbs. Sprinkle top with cinnamon.",
+        "Bake 45 to 60 minutes in the preheated oven, or until set. Cover with foil if it browns too quickly."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package wide egg noodles",
+        "1 cup reduced fat margarine",
+        "1/2 cup fat free sour cream",
+        "1 1/2 cups egg substitute",
+        "2 cups white sugar",
+        "1 teaspoon lemon juice",
+        "1 teaspoon vanilla extract",
+        "1/2 (16 ounce) jar applesauce",
+        "1/4 cup raisins",
+        "1/4 cup graham cracker crumbs (optional)",
+        "1 teaspoon ground cinnamon, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Noodle Kugel",
+    "url": "http://allrecipes.com/recipe/11748/applesauce-noodle-kugel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-oat-muffins.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-oat-muffins.json
new file mode 100644
index 000000000..af85c412e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-oat-muffins.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together 1 1/2 cups oatmeal, the flour, baking powder, baking soda, and 1/8 teaspoon of cinnamon in a mixing bowl; set aside.",
+        "Whisk 1/2 cup brown sugar, egg white, applesauce, and milk together in a mixing bowl until smooth. Stir in the flour mixture until evenly moistened; it's ok if small, dry lumps remain. Pour the batter into the prepared muffin tin. Stir the 1/4 cup oatmeal, 1/4 cup brown sugar, 1 tablespoon cinnamon, and the melted butter in a small bowl; sprinkle this mixture over the muffins.",
+        "Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool at least 10 minutes before serving."
+    ],
+    "ingredients": [
+        "Muffin:",
+        "1 1/2 cups instant oatmeal",
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "3/4 teaspoon baking soda",
+        "1/8 teaspoon ground cinnamon",
+        "1/2 cup packed brown sugar",
+        "1 egg white",
+        "1 cup applesauce",
+        "1/2 cup milk",
+        "Topping:",
+        "1/4 cup instant oatmeal",
+        "1/4 cup packed brown sugar",
+        "7/8 tablespoon ground cinnamon",
+        "1 tablespoon melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce-Oat Muffins",
+    "url": "http://allrecipes.com/recipe/155796/applesauce-oat-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-oatie-cookies.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-oatie-cookies.json
new file mode 100644
index 000000000..4b899a159
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-oatie-cookies.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the quick oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.",
+        "In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 3/4 cups quick cooking oats",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup butter, softened",
+        "1 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "1 egg",
+        "3/4 cup applesauce",
+        "1 cup semi-sweet chocolate chips",
+        "1 cup raisins",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Oatie Cookies",
+    "url": "http://allrecipes.com/recipe/19256/applesauce-oatie-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-oatmeal-cake.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-oatmeal-cake.json
new file mode 100644
index 000000000..9606e98ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-oatmeal-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Stir together flour, oats, salt, baking powder, and spices.",
+        "In a large bowl, cream the butter or margarine with the sugar.  Beat in the eggs, then the applesauce and milk.  Beat flour mixture into applesauce mixture.  Stir in the raisins and nuts.  Turn the batter into a greased and floured tube pan.",
+        "Bake the cake in a preheated oven at 350 degrees F (175 degrees C) for 65 minutes, or until it tests done.  Let cake cool on a wire rack."
+    ],
+    "ingredients": [
+        "3/4 cup butter, softened",
+        "1 1/2 cups white sugar",
+        "4 eggs",
+        "1 1/8 cups applesauce",
+        "3/4 cup milk",
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 cups rolled oats",
+        "1/4 teaspoon salt",
+        "1 tablespoon baking powder",
+        "1 1/2 teaspoons ground cinnamon",
+        "3/4 teaspoon ground nutmeg",
+        "3/4 teaspoon ground cloves",
+        "1 1/2 cups raisins",
+        "1 1/2 cups coarsely chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Oatmeal Cake",
+    "url": "http://allrecipes.com/recipe/7898/applesauce-oatmeal-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-oatmeal-cookies.json
new file mode 100644
index 000000000..3006dc4dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-oatmeal-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In bowl beat butter till creamy.  Add brown sugar, cinnamon, and baking soda.  Stir until combined. Mix in applesauce and egg.  Add flour, a little at a time.  Stir in oats.",
+        "Drop dough onto ungreased cookie sheets.  Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until  lightly browned.  Enjoy!"
+    ],
+    "ingredients": [
+        "1/3 cup butter, softened",
+        "2/3 cup packed brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon baking soda",
+        "1 egg",
+        "1/2 cup applesauce",
+        "1 1/4 cups all-purpose flour",
+        "1 1/4 cups rolled oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/10239/applesauce-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-orange-poppyseed-muffins.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-orange-poppyseed-muffins.json
new file mode 100644
index 000000000..c4513ecd9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-orange-poppyseed-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.",
+        "Beat applesauce, sugar, milk, eggs, vanilla extract, and orange extract together in a large bowl. Add flour, poppy seeds, baking powder, and baking soda; stir until batter is just-combined. Pour batter into prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups applesauce",
+        "1 cup white sugar",
+        "1/2 cup milk",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon orange extract",
+        "2 1/2 cups all-purpose flour",
+        "1/2 cup poppy seeds",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Orange Poppyseed Muffins",
+    "url": "http://allrecipes.com/recipe/241923/applesauce-orange-poppyseed-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-pork-chops.json
new file mode 100644
index 000000000..14f9c3513
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-pork-chops.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.",
+        "Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.",
+        "Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.",
+        "Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.",
+        "Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/4 cup chopped onion",
+        "1 apple - peeled, cored, and sliced",
+        "2 (1/2-inch thick) pork chops",
+        "3/4 cup applesauce",
+        "2 tablespoons brown sugar",
+        "1/2 teaspoon ground mustard",
+        "1/8 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Pork Chops",
+    "url": "http://allrecipes.com/recipe/229254/applesauce-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-pumpkin-bread.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-pumpkin-bread.json
new file mode 100644
index 000000000..0e0c68846
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-pumpkin-bread.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.",
+        "Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans.",
+        "Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sprinkle each loaf with confectioners' sugar."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1 1/2 cups applesauce",
+        "2 cups pumpkin puree",
+        "4 eggs, beaten",
+        "2 teaspoons baking powder",
+        "2 teaspoons baking soda",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon ground cloves",
+        "1/4 teaspoon ground mace",
+        "1/2 cup chopped walnuts (optional)",
+        "1/2 cup semisweet chocolate chips (optional)",
+        "3 cups all-purpose flour",
+        "1/4 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Pumpkin Bread",
+    "url": "http://allrecipes.com/recipe/230579/applesauce-pumpkin-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-pumpkin-spice-bread.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-pumpkin-spice-bread.json
new file mode 100644
index 000000000..d66f3dee8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-pumpkin-spice-bread.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.",
+        "Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.",
+        "Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.",
+        "Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 1/2 cups unbleached all-purpose flour",
+        "3 tablespoons ground cinnamon",
+        "1 1/2 tablespoons ground nutmeg",
+        "2 teaspoons ground cloves",
+        "1 teaspoon ground ginger",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking powder",
+        "2 cups dark brown sugar",
+        "1 cup white sugar",
+        "1 cup unsweetened applesauce",
+        "4 eggs, lightly beaten",
+        "1 (15 ounce) can solid-pack pumpkin",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Pumpkin Spice Bread",
+    "url": "http://allrecipes.com/recipe/255621/applesauce-pumpkin-spice-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-bars.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-bars.json
new file mode 100644
index 000000000..f24e56231
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-bars.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.",
+        "In a medium bowl, cream together shortening and brown sugar until smooth. Blend in the applesauce and egg. Combine the flour, baking soda, salt and pumpkin pie spice, stir into the applesauce mixture. Fold in raisins. Spread the batter evenly in to the prepared pan.",
+        "Bake for 20 to 25 minutes in the preheated oven, until firm. To make frosting: Heat butter in a small saucepan until melted and golden brown. Blend in the confectioners' sugar and vanilla. Gradually stir in the milk until icing is smooth and spreadable. Spread over cooled bars before cutting into squares."
+    ],
+    "ingredients": [
+        "1/4 cup shortening",
+        "2/3 cup brown sugar",
+        "1 cup applesauce",
+        "1 egg",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon pumpkin pie spice",
+        "1/2 cup raisins",
+        "3 tablespoons butter",
+        "1 1/2 cups confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Raisin Bars",
+    "url": "http://allrecipes.com/recipe/20396/applesauce-raisin-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-bread.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-bread.json
new file mode 100644
index 000000000..d30e69276
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.",
+        "Soak raisins in apple juice.",
+        "In a large bowl, whisk together flour, baking powder, soda, cinnamon, oats, and brown sugar.  Add applesauce, oil, eggs, and milk; stir until just combined.  Mix in raisins.  Spread batter into prepared pan.",
+        "Bake for 55 to 60 minutes.   Remove from pan immediately, and cool on a wire rack."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 cup quick cooking oats",
+        "3/4 cup packed brown sugar",
+        "3/4 cup raisins",
+        "1 1/4 cups applesauce",
+        "1/3 cup vegetable oil",
+        "2 eggs, beaten",
+        "1/4 cup milk",
+        "1/4 cup apple juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Raisin Bread",
+    "url": "http://allrecipes.com/recipe/7005/applesauce-raisin-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-cake.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-cake.json
new file mode 100644
index 000000000..f65ceb730
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground cloves",
+        "1 teaspoon ground nutmeg",
+        "1 cup butter",
+        "2 cups white sugar",
+        "2 eggs",
+        "2 1/2 cups applesauce",
+        "1 1/2 cups chopped walnuts",
+        "2 cups raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Raisin Cake",
+    "url": "http://allrecipes.com/recipe/27234/applesauce-raisin-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-cookies-i.json
new file mode 100644
index 000000000..032090adf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-cookies-i.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Cream shortening and sugar together.  Add eggs and mix thoroughly.",
+        "Stir in applesauce and coffee.",
+        "In separate bowl, mix remaining ingredients together.  Add to applesauce mixture and blend thoroughly.  Chill at least 2 hours.",
+        "Heat oven to 400 degrees F. Lightly grease cookie sheet.  Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart.",
+        "Bake 9 to 12 minutes.  Cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "2 cups packed brown sugar",
+        "2 eggs",
+        "2 cups thick applesauce, drained",
+        "1/2 cup cold, brewed coffee",
+        "3 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground cloves",
+        "1 teaspoon ground nutmeg",
+        "1 cup raisins",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Raisin Cookies I",
+    "url": "http://allrecipes.com/recipe/9587/applesauce-raisin-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-cookies-ii.json
new file mode 100644
index 000000000..ee77ad0f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-raisin-cookies-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.",
+        "Bake for 10 to 12  minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "3/4 cup shortening",
+        "1 cup packed brown sugar",
+        "1/2 cup applesauce",
+        "1 egg",
+        "2 1/4 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/2 cup chopped raisins",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Raisin Cookies II",
+    "url": "http://allrecipes.com/recipe/25763/applesauce-raisin-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-rum-raisin-cake.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-rum-raisin-cake.json
new file mode 100644
index 000000000..3a62f675d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-rum-raisin-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.",
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.",
+        "In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.",
+        "In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.",
+        "Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack."
+    ],
+    "ingredients": [
+        "1/2 cup golden raisins",
+        "1/2 cup raisins",
+        "1/3 cup dark rum",
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 cup all-purpose flour",
+        "1 cup whole wheat flour",
+        "1 tablespoon cornstarch",
+        "2 teaspoons baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "1 tablespoon unsweetened cocoa powder",
+        "1/2 cup chopped walnuts",
+        "1 1/2 cups applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Rum-Raisin Cake",
+    "url": "http://allrecipes.com/recipe/7921/applesauce-rum-raisin-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-salad.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-salad.json
new file mode 100644
index 000000000..4033256bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-salad.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Bring the water to a boil. Dissolve the cinnamon red hot candies in the boiling water. Mix in and dissolve the cherry flavored gelatin. Transfer to a medium bowl.  Mix in the applesauce. Chill in the refrigerator 4 hours, or until firmly gelled."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1/2 cup cinnamon red hot candies",
+        "1 (6 ounce) package cherry flavored Jell-O\u00ae mix",
+        "2 cups applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Salad",
+    "url": "http://allrecipes.com/recipe/22773/applesauce-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-spice-cake.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-spice-cake.json
new file mode 100644
index 000000000..6aa45183c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-spice-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Combine rolled oats with boiling water and let stand for 20 minutes. Grease and flour a 9 inch square pan. In a medium bowl, sift flour, baking soda, cinnamon and nutmeg together and set aside.",
+        "In a large bowl, combine oatmeal, oil and applesauce. Add eggs, sugar and brown sugar and mix well. Add the flour mixture and mix well. Finally, fold in the raisins and nuts. Pour into the 9 inch square pan.",
+        "Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean."
+    ],
+    "ingredients": [
+        "1 1/4 cups boiling water",
+        "1 cup rolled oats",
+        "1/4 cup vegetable oil",
+        "1/4 cup applesauce",
+        "2 eggs",
+        "2/3 cup white sugar",
+        "3/4 cup packed brown sugar",
+        "1 1/3 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup raisins",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Spice Cake",
+    "url": "http://allrecipes.com/recipe/15497/applesauce-spice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-spice-muffins-108784.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-spice-muffins-108784.json
new file mode 100644
index 000000000..470dfad35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-spice-muffins-108784.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 400\u00b0F. Grease muffin pan.",
+        "Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.",
+        "Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon cinnamon",
+        "1/2 teaspoon ground allspice",
+        "1/4 teaspoon freshly grated nutmeg",
+        "1/4 teaspoon salt",
+        "2 large eggs",
+        "1 cup packed light brown sugar",
+        "1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted",
+        "1 cup unsweetened applesauce",
+        "1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped",
+        "2 tablespoons granulated sugar",
+        "1/4 teaspoon cinnamon",
+        "1/4 teaspoon ground allspice",
+        "1/4 teaspoon freshly grated nutmeg",
+        "Special equipment: a muffin pan with 12 (1/2-cup) muffin cups"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Quick & Easy",
+        "Back to School",
+        "Apple",
+        "Pecan",
+        "Walnut",
+        "Spice",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Applesauce Spice Muffins",
+    "url": "http://www.epicurious.com/recipes/food/views/applesauce-spice-muffins-108784"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-squares.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-squares.json
new file mode 100644
index 000000000..ccb3081f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-squares.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.",
+        "Cream butter, sugar, eggs and vanilla; beat well.",
+        "Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.",
+        "Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 cup raisins",
+        "1 1/2 cups applesauce",
+        "1/2 teaspoon ground cinnamon",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "3/4 teaspoon salt",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Squares",
+    "url": "http://allrecipes.com/recipe/11347/applesauce-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-walnut-bars.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-walnut-bars.json
new file mode 100644
index 000000000..cc2a06a5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-walnut-bars.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch baking pan.",
+        "Melt chocolate in the microwave or in a bowl over a pan of simmering water. Stir frequently until smooth. Remove from heat, and let cool.",
+        "Cream together the shortening and sugar until smooth.  Beat in the eggs one at a time, stirring constantly until well blended. In a separate bowl, mix together  applesauce, melted chocolate and vanilla.  Add to the egg mixture, stirring until smooth.",
+        "Combine the flour, baking powder, cinnamon and salt; gradually stir into the batter. Fold in chopped walnuts. Spread evenly into the prepared pan.",
+        "Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the middle of cake comes out clean.  Let cool in pan before cutting."
+    ],
+    "ingredients": [
+        "2 (1 ounce) squares unsweetened chocolate, chopped",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 cup shortening",
+        "1 1/4 cups white sugar",
+        "2 eggs",
+        "1/2 cup applesauce",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Walnut Bars",
+    "url": "http://allrecipes.com/recipe/9637/applesauce-walnut-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-wheat-blueberry-muffins.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-wheat-blueberry-muffins.json
new file mode 100644
index 000000000..115e1e8f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-wheat-blueberry-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.",
+        "In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt. Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries. Fill muffin cups 3/4 full.",
+        "Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup whole wheat flour",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup milk",
+        "3/4 cup applesauce",
+        "1/4 cup vegetable oil",
+        "1/2 cup dried blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce Wheat Blueberry Muffins",
+    "url": "http://allrecipes.com/recipe/48312/applesauce-wheat-blueberry-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce-with-butter-pecan-crumbs-231204.json b/serverless-fleets/data/input/inferencing/recipes/applesauce-with-butter-pecan-crumbs-231204.json
new file mode 100644
index 000000000..2051e2a01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce-with-butter-pecan-crumbs-231204.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat butter in an 8-inch heavy skillet over moderate heat until foam subsides, then cook nuts and bread crumbs with a pinch of salt, stirring constantly, until golden, 2 to 3 minutes.",
+        "Spoon applesauce into a goblet or other glass, then sprinkle with crumb mixture."
+    ],
+    "ingredients": [
+        "1 tablespoon unsalted butter",
+        "1 tablespoon finely chopped pecans or walnuts",
+        "1 slice firm white sandwich bread with crust, coarsely ground in a food processor (about 1/2 cup)",
+        "1/2 cup bottled chunky applesauce",
+        "Garnish: lightly sweetened whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Fruit",
+        "Dessert",
+        "Side",
+        "Quick & Easy",
+        "Apple",
+        "Pecan",
+        "Fall",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Applesauce with Butter Pecan Crumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/applesauce-with-butter-pecan-crumbs-231204"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applesauce.json b/serverless-fleets/data/input/inferencing/recipes/applesauce.json
new file mode 100644
index 000000000..23785b615
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applesauce.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes."
+    ],
+    "ingredients": [
+        "6 cups apples - peeled, cored and chopped",
+        "3/4 cup water",
+        "1/8 teaspoon ground cinnamon",
+        "1/8 teaspoon ground cloves",
+        "1/2 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applesauce",
+    "url": "http://allrecipes.com/recipe/54346/applesauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/applewood-smoked-bacon-mashed-stuffed.json b/serverless-fleets/data/input/inferencing/recipes/applewood-smoked-bacon-mashed-stuffed.json
new file mode 100644
index 000000000..07d32b571
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/applewood-smoked-bacon-mashed-stuffed.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F.",
+        "Divide the dry packet of Applewood Smoked Bacon Flavored Mashed Potatoes in half.",
+        "Using half of the dry mashed, lightly dust both sides of the trout.",
+        "Prepare the remaining half of the potatoes using one cup of hot water.",
+        "Stuff the trout with the prepared mashed potatoes.",
+        "Add pepper and sprinkle with herbs.",
+        "On stove top, add a little olive oil to a cast iron skillet and bring to medium high heat.",
+        "Sear the trout on both sides, about one minute per side.",
+        "Turn off the heat and place the skillet in the oven.",
+        "Continue cooking the trout for 10-12 minutes or until trout is opaque and flakey."
+    ],
+    "ingredients": [
+        "1 (4 ounce) package Idahoan\u00ae Applewood Smoked Bacon Flavored Mashed Potatoes, dry",
+        "4 medium size trout, cleaned and rinsed",
+        "Fresh ground pepper",
+        "2 tablespoons lemon thyme, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Applewood Smoked Bacon Mashed Stuffed Trout",
+    "url": "http://allrecipes.com/recipe/234777/applewood-smoked-bacon-mashed-stuffed/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apres-ski-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/apres-ski-french-toast.json
new file mode 100644
index 000000000..57a9f2f5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apres-ski-french-toast.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place bread in a flat bottomed dish. Whisk together the eggs, milk, orange juice, orange zest, vanilla, sugar, salt, cinnamon, and nutmeg in a mixing bowl.  Pour egg mixture over bread, and refrigerate until bread absorbs the liquid, about 10 minutes.",
+        "Melt butter in a large non-stick skillet over medium heat.  Place bread into skillet.  Cook until golden, about 3 minutes per side."
+    ],
+    "ingredients": [
+        "4 slices multigrain bread",
+        "2 eggs",
+        "3/4 cup milk",
+        "1 teaspoon orange juice",
+        "2 teaspoons grated orange zest",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon white sugar",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 tablespoon ground nutmeg",
+        "2 teaspoons light butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apres Ski French Toast",
+    "url": "http://allrecipes.com/recipe/190378/apres-ski-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot---date-bars.json b/serverless-fleets/data/input/inferencing/recipes/apricot---date-bars.json
new file mode 100644
index 000000000..998094892
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot---date-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "To Make Filling:  Cook together the dates, drained cooked apricots, white sugar and apricot juice.  Cook for about three minutes, or until it resembles jam.",
+        "To Make Crust:  Mix together melted shortening (part butter), brown sugar, all-purpose flour, baking soda,  quick cooking oats, and vanilla.",
+        "Press half of the crust mixture on bottom of well greased 9 x 12 x 2 inch pan.  Cover with filling.  Top with rest of crumbs.  Press down gently.",
+        "Bake for 30 minutes at 350 degrees F (175 degrees C)."
+    ],
+    "ingredients": [
+        "1 cup dates, pitted and chopped",
+        "1 3/4 cups drained stewed apricots",
+        "1/2 cup white sugar",
+        "2 tablespoons apricot nectar",
+        "3/4 cup shortening, melted",
+        "1 cup packed brown sugar",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "2 cups quick cooking oats",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot - Date Bars",
+    "url": "http://allrecipes.com/recipe/10719/apricot---date-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-almond-galette.json b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-galette.json
new file mode 100644
index 000000000..dc18d2bdb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-galette.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.",
+        "Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste.  Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.",
+        "Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve."
+    ],
+    "ingredients": [
+        "10 small fresh apricots, pitted and quartered",
+        "1/3 cup white sugar",
+        "1 cup almond meal",
+        "1/2 cup confectioners' sugar",
+        "1 egg",
+        "1 (9 inch) refrigerated pie crust (such as Pillsbury\u00ae)",
+        "1/3 cup apricot jam, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Almond Galette",
+    "url": "http://allrecipes.com/recipe/215208/apricot-almond-galette/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-almond-gift-bread-240346.json b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-gift-bread-240346.json
new file mode 100644
index 000000000..3dd465167
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-gift-bread-240346.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Position rack in center of oven. Preheat oven to 350\u00b0F. Bake large loaf 60 to 65 minutes, baby loaves 40 to 45 minutes. Prepare pan(s) as directed.",
+        "In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (1/4-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.",
+        "In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.",
+        "Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.",
+        "To make the optional icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup granulated sugar",
+        "3 tablespoons wheat germ",
+        "1 cup dried apricots (moist-style)",
+        "1/2 cup (2 1/2 ounces) blanched almonds",
+        "1/3 cup canola or light olive oil",
+        "1 large egg, at room temperature",
+        "3/4 cup apricot nectar or buttermilk",
+        "1 teaspoon almond extract",
+        "1 teaspoon vanilla extract",
+        "2/3 cup sifted confectioners' sugar",
+        "2 to 3 tablespoons milk, water, or fruit juice (or as needed)",
+        "Special Equipment: 9- by 5- by 3-inch loaf pan or three 5 3/4- by 3 1/4- by 2-inch baby loaf pans; food processor and kitchen shears or cutting board and knife; wooden skewer or cake tester.",
+        "Pan Preparation: Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Food Processor",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Dried Fruit",
+        "Almond",
+        "Fall",
+        "Winter",
+        "Edible Gift",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Almond Gift Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-almond-gift-bread-240346"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-almond-linzertorte-351443.json b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-linzertorte-351443.json
new file mode 100644
index 000000000..192429642
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-linzertorte-351443.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.",
+        "Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.",
+        "Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.",
+        "Preheat oven to 350\u00b0F with rack in middle.",
+        "Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.",
+        "Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)",
+        "Spread filling into crust with an offset spatula or back of a spoon.",
+        "Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.",
+        "Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.",
+        "Before serving, remove side of pan and dust edge of torte with confectioners sugar."
+    ],
+    "ingredients": [
+        "2 cups whole almonds with skins (10 ounces), toasted and cooled completely",
+        "3/4 cup sugar",
+        "3/4 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon cinnamon",
+        "1/2 teaspoon ground ginger",
+        "1/4 teaspoon ground cloves",
+        "2 large egg yolks",
+        "1 teaspoons pure vanilla extract",
+        "1/8 teaspoon pure almond extract",
+        "2 teaspoons grated lemon zest",
+        "1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces",
+        "1 cup water",
+        "2/3 cup sugar",
+        "1/3 cup brandy",
+        "8 ounces dried Pacific apricots",
+        "Confectioners sugar for dusting",
+        "Equipment: a 10-inch springform pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Dried Fruit",
+        "Almond",
+        "Brandy",
+        "Clove",
+        "Potluck",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Almond Linzertorte",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-almond-linzertorte-351443"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-almond-loaf.json b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-loaf.json
new file mode 100644
index 000000000..4bd628c5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-loaf.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.",
+        "If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can apricots, drained and rinsed",
+        "2 teaspoons almond extract",
+        "2 1/2 tablespoons butter, softened",
+        "1 teaspoon salt",
+        "1/4 cup sugar",
+        "3 1/2 cups bread flour",
+        "2 1/2 tablespoons vital wheat gluten",
+        "1 (.25 ounce) envelope rapid rise yeast",
+        "2/3 cup slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Almond Loaf",
+    "url": "http://allrecipes.com/recipe/16777/apricot-almond-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-almond-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-pilaf.json
new file mode 100644
index 000000000..f6c79113c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-pilaf.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.",
+        "Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 small onion, finely chopped",
+        "1 small carrot, finely chopped",
+        "1 cup basmati rice",
+        "1 teaspoon salt",
+        "1 7/8 cups water",
+        "1/4 teaspoon saffron threads, crushed",
+        "1 tablespoon rose water",
+        "1/4 cup dried apricots, diced",
+        "1/4 cup slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Almond Pilaf",
+    "url": "http://allrecipes.com/recipe/227992/apricot-almond-pilaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-almond-rugalach.json b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-rugalach.json
new file mode 100644
index 000000000..006d2402b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-rugalach.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.",
+        "To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.",
+        "To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.",
+        "Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1/2 cup unsalted butter, chilled",
+        "4 ounces cream cheese, cold",
+        "3/4 cup apricot jam",
+        "1/4 cup white sugar",
+        "1/2 cup toasted and chopped almonds",
+        "1 teaspoon lemon zest",
+        "1 egg",
+        "1/3 cup chopped almonds",
+        "1/3 cup sifted confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Almond Rugalach",
+    "url": "http://allrecipes.com/recipe/11114/apricot-almond-rugalach/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-almond-scones-108696.json b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-scones-108696.json
new file mode 100644
index 000000000..64cec93e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-scones-108696.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Simmer apricots and water in a small heavy saucepan, covered, stirring occasionally, until water is absorbed, about 3 minutes, then transfer to a food processor. Add brown sugar and Amaretto and pulse to a coarse pur\u00e9e. Add almonds and pulse once or twice to coarsely chop nuts.",
+        "Transfer pur\u00e9e to a bowl and cool to room temperature.",
+        "Put oven rack in middle position and preheat oven to 375\u00b0F. Line a baking sheet with parchment or wax paper.",
+        "Put flour, sugar, baking powder, salt, and butter in cleaned food processor, then crumble almond paste and add to processor. Pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to a large bowl and stir in 2 tablespoons almonds.",
+        "Whisk together buttermilk, eggs, and almond extract in a 2-cup glass measure, then reserve 2 tablespoons buttermilk mixture for brushing on scones. Make a well in center of flour mixture and pour in remaining buttermilk mixture, stirring with a wooden spoon until just combined. Add apricot pur\u00e9e and stir once or twice to distribute without incorporating fully. (Dough will be wet.)",
+        "Transfer dough with floured hands to a well-floured surface, then turn dough to coat with flour and pat into a round about 6 inches in diameter and 2 inches thick. Carefully transfer dough to lined baking sheet and cut into 8 equal wedges with a floured knife, leaving wedges together. (If dough is too soft to cut, chill until firm, about 30 minutes, before cutting.)",
+        "Brush top and sides with reserved buttermilk mixture and sprinkle with remaining 2 tablespoons almonds. Bake until golden and a wooden pick or skewer inserted in center of a scone comes out clean, 40 to 45 minutes. Cool on a rack 15 minutes and cut wedges to separate. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1/2 cup dried apricots (2 3/4 ounces)",
+        "3 tablespoons water",
+        "2 tablespoons packed light brown sugar",
+        "1/2 tablespoon Disaronno Amaretto",
+        "2 tablespoons sliced almonds with skins (1/2 ounce)",
+        "2 3/4 cups unbleached all-purpose flour plus additional for dusting",
+        "3 tablespoons granulated sugar",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes",
+        "3 1/2 ounces pure almond paste (1/3 cup)",
+        "4 tablespoons sliced almonds with skins (1 ounce)",
+        "1 cup well-shaken buttermilk",
+        "2 large eggs",
+        "1 1/2 teaspoons almond extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Food Processor",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Apricot",
+        "Almond",
+        "Gourmet"
+    ],
+    "title": "Apricot Almond Scones",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-almond-scones-108696"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-almond-scones.json b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-scones.json
new file mode 100644
index 000000000..2b0dbd99a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-scones.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.",
+        "Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.",
+        "Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool."
+    ],
+    "ingredients": [
+        "Crisco\u00ae Original No-Stick Cooking Spray",
+        "2 1/2 cups Martha White\u00ae Self-Rising Flour",
+        "1/3 cup sugar",
+        "1/2 cup butter, cut into pieces",
+        "1 (7 ounce) package dried apricots, chopped",
+        "1 large egg, beaten",
+        "3/4 cup buttermilk, or as needed",
+        "1/4 teaspoon almond extract",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Almond Scones",
+    "url": "http://allrecipes.com/recipe/221273/apricot-almond-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-almond-tart-233569.json b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-tart-233569.json
new file mode 100644
index 000000000..7dd32f79f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-almond-tart-233569.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 375\u00b0F.",
+        "Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round and fit into bottom and side of tart pan, then trim flush with top of rim. Chill until firm, about 30 minutes.",
+        "Lightly prick bottom of shell all over with a fork, then line with foil and fill with weights. Bake until pastry is pale golden along rim, and set underneath weights, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes. Leave oven on.",
+        "While shell cools, roast apricots in 1 layer, cut sides up, in a 13- by 9-inch baking dish 30 minutes, then set aside.",
+        "Reduce oven temperature to 350\u00b0F.",
+        "Pulse almonds with 2 tablespoons sugar and a pinch of salt in a food processor until finely ground.",
+        "Beat together butter and 1/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in almond mixture, vanilla, and almond extract until just combined.",
+        "Spread frangipane evenly in tart shell. Arrange apricots, cut sides up, on top of frangipane. (Frangipane will puff up around apricots when baked.) Bake until frangipane is golden brown and just firm to the touch, about 45 minutes.",
+        "Preheat broiler.",
+        "Sprinkle top of tart with remaining 2 teaspoons sugar and broil about 6 inches from heat until sugar is melted and top of tart is browned, 1 to 2 minutes (watch carefully). Cool to warm or room temperature in pan on a rack, at least 30 minutes."
+    ],
+    "ingredients": [
+        "Pastry dough (from butterscotch chiffon pie recipe)",
+        "18 to 20 drained canned apricot halves (from 2 [1-lb] cans)",
+        "1 cup whole blanched almonds (5 oz)",
+        "6 tablespoons plus 2 teaspoons sugar",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "2 large eggs",
+        "1 teaspoon vanilla",
+        "1/4 teaspoon almond extract",
+        "Special equipment: an 11- by 1-inch fluted tart pan with a removable bottom; pie weights or raw rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Broil",
+        "Apricot",
+        "Almond",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Almond Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-almond-tart-233569"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-amaretto-chews.json b/serverless-fleets/data/input/inferencing/recipes/apricot-amaretto-chews.json
new file mode 100644
index 000000000..d680b7793
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-amaretto-chews.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F.",
+        "In a large bowl beat the butter or margarine until softened.   Add the brown sugar and sugar and beat until fluffy.  Add egg and 1 tablespoon of amaretto and mix well.",
+        "Stir together flour and baking soda, and then add to the butter mixture and beat until well mixed.  Stir in the oats, apricots, and almonds.",
+        "Drop by rounded teaspoons onto an ungreased cookie sheet and bake for 8-10 minutes.",
+        "Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.",
+        "Stir together powdered sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency.  Drizzle over the cookies."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 cup butter",
+        "3/4 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1 tablespoon amaretto liqueur",
+        "2 1/2 cups quick cooking oats",
+        "1 cup dried apricots",
+        "1/2 cup finely chopped almonds",
+        "2 cups sifted confectioners' sugar",
+        "3 tablespoons amaretto liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Amaretto Chews",
+    "url": "http://allrecipes.com/recipe/9727/apricot-amaretto-chews/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-and-amaretti-crostata-353785.json b/serverless-fleets/data/input/inferencing/recipes/apricot-and-amaretti-crostata-353785.json
new file mode 100644
index 000000000..04b380a62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-and-amaretti-crostata-353785.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Blend flour, sugar, and 1/2 teaspoon salt in processor. Add butter. Using on/off turns, blend until mixture resembles very coarse meal. Add 4 tablespoons ice water. Blend to moist clumps, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill at least 1 hour and up to 1 day.",
+        "Roll out dough on lightly floured sheet of parchment paper to 13-to 14-inch round. Slide dough, still on parchment paper, onto rimless baking sheet; chill 10 minutes.",
+        "Preheat oven to 425\u00b0F. Toss apricots, brown sugar, butter, 2 teaspoons honey, and cinnamon in large bowl to coat. Spread amaretti crumbs in center of dough, leaving 2-inch plain border. Top crumbs with apricots and juices. Fold border over edge of fruit; brush with glaze.",
+        "Bake crostata on parchment on sheet 15 minutes. Reduce oven temperature to 375\u00b0F. Bake until crust is golden and juices bubble thickly, about 40 minutes. Cool 15 minutes.",
+        "Meanwhile, whisk whipping cream and 4 teaspoons honey in medium bowl until peaks form. Chill until ready to serve.",
+        "Run spatula under crust to loosen from parchment. Slide crostata onto platter. Brush fruit lightly with additional honey. Serve crostata warm or at room temperature with honey-sweetened whipped cream.",
+        "Available at some supermarkets and at Italian markets."
+    ],
+    "ingredients": [
+        "2 cups all purpose flour",
+        "2 tablespoons sugar",
+        "1/2 teaspoon salt",
+        "3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes",
+        "4 tablespoons (or more) ice water",
+        "1 1/2 to 1 3/4 pounds large slightly underripe apricots (8 to 9), halved, pitted, each half cut into 3 wedges",
+        "2 tablespoons golden brown sugar",
+        "1 tablespoon melted butter",
+        "6 teaspoons honey, divided, plus",
+        "1/4 teaspoon ground cinnamon",
+        "1 cup coarsely crushed amaretti cookies (Italian macaroons)*",
+        "1 large egg, beaten to blend (for glaze)",
+        "1 cup chilled heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Lunch",
+        "Apricot",
+        "Summer",
+        "Butter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Apricot and Amaretti Crostata",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-and-amaretti-crostata-353785"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-and-cherry-country-tart-299.json b/serverless-fleets/data/input/inferencing/recipes/apricot-and-cherry-country-tart-299.json
new file mode 100644
index 000000000..f8a6e3fc7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-and-cherry-country-tart-299.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Mix in enough water by tablespoons until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days.",
+        "Preheat oven to 400\u00b0F. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet.",
+        "Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with 1/2 tablespoon sugar.",
+        "Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter. Serve with ice cream or yogurt."
+    ],
+    "ingredients": [
+        "1 cup all purpose flour",
+        "1/8 teaspoon sugar",
+        "Pinch of salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces",
+        "2 1/2 tablespoons (about) ice water",
+        "2 tablespoons all purpose flour",
+        "2 teaspoons plus 4 1/2 tablespoons sugar",
+        "8 large apricots, halved, pitted",
+        "1 cup pitted cherries (about 6 ounces) or frozen, thawed",
+        "2 tablespoons (1/4 stick) unsalted butter, melted, cooled",
+        "Vanilla ice cream or frozen yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Picnic",
+        "Apricot",
+        "Cherry",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot and Cherry Country Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-and-cherry-country-tart-299"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-and-chocolate-bavarois-106597.json b/serverless-fleets/data/input/inferencing/recipes/apricot-and-chocolate-bavarois-106597.json
new file mode 100644
index 000000000..a2df03076
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-and-chocolate-bavarois-106597.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Cook fresh and dried apricots with sugar in a 3-quart heavy saucepan over moderate heat, stirring frequently, until apricots are softened and mixture is syrupy, about 15 minutes. Cool 10 minutes and pur\u00e9e in a blender until very smooth (use caution when blending hot liquids). Force pur\u00e9e through a very fine sieve into a bowl, pressing on solids and then discarding them. Cool to room temperature.",
+        "Sprinkle gelatin over 1/4 cup milk in a cup and let soften while preparing custard. Bring remaining 1 3/4 cups milk just to a boil in a heavy saucepan and remove from heat. Whisk together yolks and sugar in a bowl, then add hot milk in a slow stream, whisking. Pour custard into heavy saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170\u00b0F (do not let boil).",
+        "Add softened gelatin to hot custard and whisk until dissolved.",
+        "Whisk custard into apricot pur\u00e9e and cool at room temperature, stirring occasionally, about 1 hour. Chill, covered, stirring occasionally, until custard is the consistency of raw egg whites, about 2 hours.",
+        "Preheat oven to 375\u00b0F. Remove side of a 24-centimeter (9- to 9 1/2-inch) springform pan, then butter bottom and dust with flour, knocking off excess. Lock springform side around bottom.",
+        "Melt chocolate in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring occasionally, and remove top of double boiler or bowl from heat.",
+        "Beat yolks and sugar with an electric mixer at high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 6 minutes with a standing mixer or 12 minutes with a handheld. Beat in chocolate until just combined.",
+        "Beat whites with salt in another bowl using cleaned beaters until whites just hold soft peaks. Stir one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.",
+        "Spoon batter into springform pan, spreading it evenly, and bake in middle of oven until chocolate base is springy to the touch, 10 to 12 minutes. Cool in pan on a rack.",
+        "Beat cream with salt in a bowl using cleaned beaters until it just holds soft peaks. Gently fold cream and lemon juice into custard and pour over chocolate base in springform pan. Chill bavarois, covered with a large inverted plate, until set, at least 10 hours.",
+        "Run a thin knife around edge of pan and remove side."
+    ],
+    "ingredients": [
+        "1 3/4 lb firm-ripe apricots (9 large), chopped",
+        "1/2 cup dried apricots, chopped",
+        "1 cup sugar",
+        "3 teaspoons unflavored gelatin (from two 1/4-oz envelopes)",
+        "2 cups whole milk",
+        "5 large egg yolks",
+        "1/2 cup sugar",
+        "1 cup chilled heavy cream",
+        "1/8 teaspoon salt",
+        "2 teaspoons fresh lemon juice",
+        "4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped",
+        "3 large eggs, separated",
+        "5 tablespoons sugar",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Freeze/Chill",
+        "Lemon",
+        "Apricot",
+        "Summer",
+        "Chill",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Apricot and Chocolate Bavarois",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-and-chocolate-bavarois-106597"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-and-honey-ham-glaze.json b/serverless-fleets/data/input/inferencing/recipes/apricot-and-honey-ham-glaze.json
new file mode 100644
index 000000000..2384bfc70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-and-honey-ham-glaze.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined."
+    ],
+    "ingredients": [
+        "1/2 cup apricot jam",
+        "3 tablespoons honey",
+        "1 tablespoon hot English mustard",
+        "2 tablespoons orange marmalade"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot and Honey Ham Glaze",
+    "url": "http://allrecipes.com/recipe/214001/apricot-and-honey-ham-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-and-peach-fried-pies.json b/serverless-fleets/data/input/inferencing/recipes/apricot-and-peach-fried-pies.json
new file mode 100644
index 000000000..365525353
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-and-peach-fried-pies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.",
+        "To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.",
+        "Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.",
+        "Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels."
+    ],
+    "ingredients": [
+        "Dough:",
+        "4 cups all-purpose flour",
+        "2 teaspoons salt",
+        "1 cup shortening",
+        "1 cup milk",
+        "Filling:",
+        "8 ounces dried apricots",
+        "1 (6 ounce) package dried peaches",
+        "3/4 cup white sugar",
+        "water to cover",
+        "2 cups vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot and Peach Fried Pies",
+    "url": "http://allrecipes.com/recipe/15814/apricot-and-peach-fried-pies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-and-pistachio-baked-rice-106588.json b/serverless-fleets/data/input/inferencing/recipes/apricot-and-pistachio-baked-rice-106588.json
new file mode 100644
index 000000000..8c6caadb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-and-pistachio-baked-rice-106588.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.",
+        "Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.",
+        "Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.",
+        "Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork."
+    ],
+    "ingredients": [
+        "1 1/2 cups basmati rice",
+        "6 cups water",
+        "2 tablespoons kosher salt",
+        "2 tablespoons vegetable oil",
+        "3/4 lb firm-ripe apricots (4 large), cut into 1/2-inch pieces",
+        "1/3 cup shelled pistachios (not dyed red)",
+        "1/3 cup dried cherries or cranberries",
+        "3 tablespoons dried currants"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Rice",
+        "Side",
+        "Bake",
+        "Quick & Easy",
+        "Cranberry",
+        "Currant",
+        "Apricot",
+        "Pistachio",
+        "Summer",
+        "Boil",
+        "Gourmet"
+    ],
+    "title": "Apricot and Pistachio Baked Rice",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-and-pistachio-baked-rice-106588"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-and-rosemary-skewers-395610.json b/serverless-fleets/data/input/inferencing/recipes/apricot-and-rosemary-skewers-395610.json
new file mode 100644
index 000000000..3fe244de5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-and-rosemary-skewers-395610.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cut the apricots in two, spear them on the stalks of rosemary, making them overlap.",
+        "For the syrup, combine the honey with the orange juice, reduce in a saucepan, add the butter and the peach liqueur, reduce again: the texture should be syrupy.",
+        "Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup."
+    ],
+    "ingredients": [
+        "18 apricots",
+        "12 stalks of rosemary",
+        "3 tablespoons honey",
+        "juice of 1 orange",
+        "1 3/4 oz lightly salted butter",
+        "1/2 cup peach liqueur"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Herb",
+        "Fourth of July",
+        "Father's Day",
+        "Backyard BBQ",
+        "Apricot",
+        "Rosemary",
+        "Grill",
+        "Grill/Barbecue"
+    ],
+    "title": "Apricot and Rosemary Skewers",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-and-rosemary-skewers-395610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-and-walnut-varenikis-104651.json b/serverless-fleets/data/input/inferencing/recipes/apricot-and-walnut-varenikis-104651.json
new file mode 100644
index 000000000..ff90daad9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-and-walnut-varenikis-104651.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy. Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not pur\u00e9e). Transfer to a bowl and stir in 1/4 cup walnuts. Cool.",
+        "Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Trim dough to a 13-inch square. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.",
+        "Put 1 slightly rounded teaspoon filling in center of each square. Working with 1 square at a time, moisten edges with water and fold in half diagonally to form a triangle, pressing edges firmly together to seal. overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat). Transfer vareniki to a flour-dusted kitchen towel. Repeat with remaining squares, then make more dumplings with remaining dough and filling.",
+        "Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes. Make topping while varenikis cook:",
+        "Heat 2 tablespoons butter in a skillet over moderate heat, then cook bread crumbs and remaining 1/4 cup walnuts, stirring frequently, until golden, 2 to 3 minutes. Remove from heat and season lightly with salt. Stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.",
+        "Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.",
+        "Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste."
+    ],
+    "ingredients": [
+        "1/4 cup water",
+        "1/4 cup plus 2 tablespoons sugar",
+        "2 tablespoons apricot brandy (optional)",
+        "6 oz dried apricots (1 cup; preferably California)",
+        "1/2 cup walnuts (2 ounces), finely chopped",
+        "Pierogi and vareniki dough",
+        "1 stick (1/2 cup) unsalted butter",
+        "1/2 cup fresh bread crumbs",
+        "1/4 teaspoon cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Apricot",
+        "Walnut",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot and Walnut Varenikis",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-and-walnut-varenikis-104651"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-and-white-chip-cookies-with-a.json b/serverless-fleets/data/input/inferencing/recipes/apricot-and-white-chip-cookies-with-a.json
new file mode 100644
index 000000000..279fbb964
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-and-white-chip-cookies-with-a.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then stir in the white chips, almonds, and apricots.",
+        "Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 2/3 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "3/4 cup butter, softened",
+        "1 cup packed brown sugar",
+        "1 teaspoon vanilla extract",
+        "1 egg",
+        "2 cups white chocolate chips",
+        "3/4 cup chopped almonds",
+        "3/4 cup dried apricots, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot and White Chip Cookies with Almonds",
+    "url": "http://allrecipes.com/recipe/11655/apricot-and-white-chip-cookies-with-a/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-anzac-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/apricot-anzac-biscuits.json
new file mode 100644
index 000000000..fd3f7da84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-anzac-biscuits.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.",
+        "Combine 1/2 cup plus 3 tablespoons margarine and golden syrup in a microwave-safe bowl. Heat in the microwave until margarine is melted, 30 seconds to 1 minute.",
+        "Mix boiling water and baking soda in a small bowl until baking soda is dissolved. Stir into margarine mixture.",
+        "Mix oats, all-purpose flour, sugar, coconut, and apricots together in a large bowl. Add water and margarine mixture; mix until dough is combined.",
+        "Form dough into small balls and place on prepared baking sheet; flatten slightly.",
+        "Bake in the preheated oven until golden, about 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup margarine",
+        "3 tablespoons margarine",
+        "2 tablespoons golden syrup",
+        "2 teaspoons boiling water",
+        "1 teaspoon baking soda",
+        "2 cups rolled oats",
+        "1 cup all-purpose flour",
+        "3/4 cup raw sugar",
+        "1/2 cup dried shredded coconut",
+        "1/2 cup diced dried apricots"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Anzac Biscuits",
+    "url": "http://allrecipes.com/recipe/246996/apricot-anzac-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-balls.json b/serverless-fleets/data/input/inferencing/recipes/apricot-balls.json
new file mode 100644
index 000000000..37e233827
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-balls.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mince apricots in a food processor.  Place in a bowl and toss with brown sugar.  Stir in 1/2 cup coconut and condensed milk.  Shape into 1 inch balls and roll in coconut.  Keep refrigerated."
+    ],
+    "ingredients": [
+        "1/2 pound dried apricots",
+        "1/2 cup brown sugar",
+        "1/2 cup flaked coconut",
+        "1/2 (14 ounce) can sweetened condensed milk",
+        "1 cup flaked coconut for rolling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Balls",
+    "url": "http://allrecipes.com/recipe/25647/apricot-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-bars-i.json b/serverless-fleets/data/input/inferencing/recipes/apricot-bars-i.json
new file mode 100644
index 000000000..27b8ce398
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-bars-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream flour, butter and brown sugar.  Add eggs and vanilla; mix well.  Press into a 9x13 inch pan.",
+        "Bake for 20 minutes.  Take out and spread preserves evenly then sprinkle with nuts.  Score into bars, but leave in pan.",
+        "Return to oven at 250 degrees F (120 degrees C) for up to 15 minutes.  Cool on rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup butter",
+        "2 egg yolks",
+        "1 teaspoon vanilla extract",
+        "3/4 cup packed brown sugar",
+        "1 cup apricot preserves",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Bars I",
+    "url": "http://allrecipes.com/recipe/10963/apricot-bars-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-bars-ii.json b/serverless-fleets/data/input/inferencing/recipes/apricot-bars-ii.json
new file mode 100644
index 000000000..31d71ed68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-bars-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C.) Grease a 9x13 inch pan. In a small saucepan, combine the dried apricots, lemon juice and white sugar. Cook over medium high heat, stirring occasionally, until thick; set aside.",
+        "In a large bowl, cream together the butter and brown sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt, stir into the creamed mixture, then stir in the rolled oats. Set aside 1/4 of the mixture and press the rest into the bottom of the prepared pan. Spread the apricot mixture over the entire crust. Crumble the reserved oat mixture over the top of the apricot layer.",
+        "Bake for 30 to 35 minutes in the preheated oven, until top is toasted. Cool before cutting into squares."
+    ],
+    "ingredients": [
+        "2 cups chopped dried apricots",
+        "2 teaspoons lemon juice",
+        "1/2 cup white sugar",
+        "2 cups butter",
+        "3 cups packed light brown sugar",
+        "3 eggs",
+        "4 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "8 cups rolled oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Bars II",
+    "url": "http://allrecipes.com/recipe/20401/apricot-bars-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-berry-and-jicama-salad-with-honey-lime-dressing-106615.json b/serverless-fleets/data/input/inferencing/recipes/apricot-berry-and-jicama-salad-with-honey-lime-dressing-106615.json
new file mode 100644
index 000000000..cad0d9470
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-berry-and-jicama-salad-with-honey-lime-dressing-106615.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve."
+    ],
+    "ingredients": [
+        "8 ounces apricots or nectarines, halved, pitted, cut into 1/2-inch pieces",
+        "1 1-pint basket strawberries, hulled, cut into 1/2-inch pieces",
+        "1 1/2-pint basket fresh blueberries",
+        "1 1/2-pint basket fresh raspberries",
+        "1 1/2 cups 1/2-inch pieces peeled jicama",
+        "2 teaspoons minced seeded jalape\u00f1o chili",
+        "3 tablespoons fresh lime juice",
+        "3 tablespoons honey",
+        "1 tablespoon vegetable oil",
+        "2 tablespoons roasted salted sunflower seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Berry",
+        "Fruit",
+        "No-Cook",
+        "Salad Dressing",
+        "Blueberry",
+        "Raspberry",
+        "Strawberry",
+        "Lime",
+        "Apricot",
+        "Summer",
+        "Healthy",
+        "Honey",
+        "Jalape\u00f1o",
+        "Seed"
+    ],
+    "title": "Apricot, Berry, and J\u00edcama Salad with Honey-Lime Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-berry-and-jicama-salad-with-honey-lime-dressing-106615"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-berry-trifle-12043.json b/serverless-fleets/data/input/inferencing/recipes/apricot-berry-trifle-12043.json
new file mode 100644
index 000000000..5fe846bbe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-berry-trifle-12043.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "In a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the cr\u00e8me fra\u00eeche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.",
+        "In a blender or food processor pur\u00e9e 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the pur\u00e9e through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.",
+        "In a blender or food processor pur\u00e9e 1 1/2 cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the pur\u00e9e to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.",
+        "Arrange one third of the cake on the bottom of a 3 1/2- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely.",
+        "Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries."
+    ],
+    "ingredients": [
+        "2 1/2 cups milk",
+        "1 vanilla bean, split lengthwise",
+        "6 large egg yolks",
+        "2/3 cup sugar",
+        "3 tablespoons cornstarch",
+        "3 tablespoons apricot brandy, or to taste",
+        "1/2 cup cr\u00e8me fra\u00eeche",
+        "1/2 cup well-chilled heavy cream",
+        "6 large fresh apricots, cut into 1/2-inch pieces (about 2 cups)",
+        "4 cups strawberries, hulled",
+        "2 cups, raspberries, picked over",
+        "2 tablespoons sugar, or to taste",
+        "1 to 2 tablespoons fresh lemon juice, or to taste",
+        "1 to 2 tablespoons framboise or Chambord, or to taste",
+        "2 1/2 cups blackberries, picked over",
+        "1 tablespoon sugar",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon framboise or Chambord",
+        "Lemon Almond Spongecake",
+        "1/4 cup apricot brandy",
+        "raspberries and blackberries for garnish plus additional raspberries as an accompaniment if desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Apricot",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Berry Trifle",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-berry-trifle-12043"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-blackberry-cobbler-2249.json b/serverless-fleets/data/input/inferencing/recipes/apricot-blackberry-cobbler-2249.json
new file mode 100644
index 000000000..7560dda26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-blackberry-cobbler-2249.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter 8x8x2-inch glass baking dish. Combine apricots, berries, sugar and tapioca in large bowl; toss gently to blend. Let stand 15 minutes, tossing fruit occasionally. Transfer fruit mixture to prepared dish. Dot with butter. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool completely in dish. (Can be made 4 hours ahead. Let stand at room temperature.)",
+        "Preheat oven to 400\u00b0F. Combine flour, sugar, baking powder and salt in medium bowl; whisk to blend. Add butter, rub in with fingertips until mixture resembles coarse meal. Gradually add 1/2 cup cream, mixing with fork until moist clumps form. Knead gently in bowl until dough holds together.",
+        "Roll out dough on lightly floured surface to 9x6-inch rectangle. Cut dough lengthwise into 8 strips, each about 3/4 inch wide. Arrange 4 strips in opposite direction, forming lattice. Press ends of pastry strips firmly into fruit. Brush dough with 1 tablespoon cream.",
+        "Bake cobbler until filling is heated through and lattice is golden brown, about 30 minutes. Spoon warm cobbler into deep bowls; top with ice cream."
+    ],
+    "ingredients": [
+        "2 1/4 to 2 1/2 pounds apricots (about 18), quartered, pitted",
+        "2 5- to 6-ounce baskets blackberries",
+        "1 cup sugar",
+        "1/4 cup quick-cooking tapioca",
+        "2 tablespoons (1/4 stick) chilled unsalted butter, diced",
+        "1 1/2 cups all purpose flour",
+        "2 tablespoons sugar",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, diced",
+        "1/2 cup plus 1 tablespoon chilled whipping cream",
+        "Vanilla ice cream or frozen yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Blackberry",
+        "Apricot",
+        "Summer",
+        "Tapioca",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Blackberry Cobbler",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-blackberry-cobbler-2249"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-and-peach-schnapps-pou.json b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-and-peach-schnapps-pou.json
new file mode 100644
index 000000000..e7b37ac95
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-and-peach-schnapps-pou.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).",
+        "In a mixing bowl, cream together butter and sugar for 5 minutes.  Add eggs one at a time.  Beat well.  Sift flour with soda and salt;  add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.",
+        "Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.",
+        "Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar.  Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed.  Immediately turn cake right side up onto serving plate.",
+        "Prepare the topping/glaze by combining the apricot preserves, apricot brandy and  lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake.  Place sliced almonds on top of glaze along with a little lemon zest if desired.",
+        "Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice.  Add one basket blueberries and mix together.  Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)"
+    ],
+    "ingredients": [
+        "3 cups white sugar",
+        "1 cup butter, softened",
+        "6 eggs, beaten",
+        "3 cups all-purpose flour",
+        "1/4 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup sour cream",
+        "1/4 cup apricot brandy",
+        "1 teaspoon lemon zest",
+        "1 cup white sugar",
+        "1/2 cup peach schnapps",
+        "1 cup water",
+        "1 teaspoon lemon zest",
+        "1 cup apricot preserves",
+        "1/2 cup apricot brandy",
+        "1 teaspoon lemon zest",
+        "1/2 cup almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Brandy and Peach Schnapps Pound Cake",
+    "url": "http://allrecipes.com/recipe/13699/apricot-brandy-and-peach-schnapps-pou/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-cake.json b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-cake.json
new file mode 100644
index 000000000..c46d01f12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.  Sprinkle pecans on the bottom of the pan.",
+        "In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs.  Beat on medium speed for 10 minutes.  Pour batter over pecans in prepared Bundt pan.",
+        "Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.",
+        "To make apricot brandy glaze:  In medium pan, combine butter, apricot brandy and water.  Bring to boil and simmer for 5 minutes.  Cool slightly.  Stir in confectioners' sugar until of desired consistency.  Drizzle over cake."
+    ],
+    "ingredients": [
+        "1/2 cup chopped pecans",
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (3.4 ounce) package instant vanilla pudding mix",
+        "1/2 cup apricot brandy",
+        "1/2 cup vegetable oil",
+        "1/2 cup water",
+        "4 egg",
+        "1/4 cup butter",
+        "2 teaspoons apricot brandy",
+        "2 teaspoons water",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Brandy Cake",
+    "url": "http://allrecipes.com/recipe/20795/apricot-brandy-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-peach-schnapps-pound.json b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-peach-schnapps-pound.json
new file mode 100644
index 000000000..4d6ecaea3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-peach-schnapps-pound.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.",
+        "In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.",
+        "Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.",
+        "To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled."
+    ],
+    "ingredients": [
+        "3 cups white sugar",
+        "1 cup butter",
+        "6 eggs",
+        "3 cups all-purpose flour",
+        "1/4 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup sour cream",
+        "1/4 cup apricot brandy",
+        "1 teaspoon lemon zest",
+        "1 cup white sugar",
+        "1 cup water",
+        "1/2 cup peach schnapps",
+        "1 teaspoon lemon zest",
+        "1 cup apricot preserves",
+        "1 teaspoon lemon zest",
+        "1/2 cup apricot brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Brandy, Peach Schnapps Pound Cake",
+    "url": "http://allrecipes.com/recipe/16387/apricot-brandy-peach-schnapps-pound/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-pound-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-pound-cake-i.json
new file mode 100644
index 000000000..26d6a8e24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-pound-cake-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and lightly flour a bundt pan.",
+        "In a large bowl, beat cake mix, pudding, and eggs until smooth.  Mix brandy and flavorings in sour cream, and add to egg mixture.  Beat at least 2 minutes with an electric mixer on medium speed.  Pour batter into prepared pan",
+        "Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean.  Cool cake in pan on wire rack for 20 minutes.  Remove from pan, and continue cooling on wire rack."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 cup sour cream",
+        "1/2 cup apricot brandy",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon orange extract",
+        "1/2 teaspoon lemon extract",
+        "1/2 teaspoon almond extract",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "4 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Brandy Pound Cake I",
+    "url": "http://allrecipes.com/recipe/7734/apricot-brandy-pound-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-pound-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-pound-cake-ii.json
new file mode 100644
index 000000000..27ddbc14b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-pound-cake-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven 325 degrees F (165 degrees C).  Grease and lightly flour a 12-cup bundt pan.",
+        "In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts.  Mix all ingredients with electric mixer, scraping sides of bowl occasionally.  Pour batter into prepared pan.",
+        "Bake for 80 minutes. Cool for 20 minutes, and remove cake from pan.  Cool completely."
+    ],
+    "ingredients": [
+        "3 cups white sugar",
+        "3 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1/2 cup apricot brandy",
+        "1 cup sour cream",
+        "1 cup butter",
+        "6 eggs",
+        "1 teaspoon almond extract",
+        "1 teaspoon orange extract",
+        "1 teaspoon lemon extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Brandy Pound Cake II",
+    "url": "http://allrecipes.com/recipe/7819/apricot-brandy-pound-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-pound-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-pound-cake-iii.json
new file mode 100644
index 000000000..1fe80f1e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-pound-cake-iii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.",
+        "Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy.  Set aside.  In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.  Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.",
+        "Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "3 cups sifted all-purpose flour",
+        "1/4 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup sour cream",
+        "1/2 teaspoon rum flavored extract",
+        "1 teaspoon orange extract",
+        "1/4 teaspoon almond extract",
+        "1/2 teaspoon lemon extract",
+        "1 teaspoon vanilla extract",
+        "1/2 cup apricot brandy",
+        "1 cup butter",
+        "3 cups white sugar",
+        "6 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Brandy Pound Cake III",
+    "url": "http://allrecipes.com/recipe/23732/apricot-brandy-pound-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-slush.json b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-slush.json
new file mode 100644
index 000000000..2c4f55b79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-brandy-slush.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring 7 cups water to a boil in a large saucepan; add sugar and stir until dissolved, about 5 minutes. Remove from heat and cool syrup to room temperature, about 30 minutes.",
+        "Bring 2 cups water to a boil in a small saucepan; remove from heat and add tea bags. Steep until water is room temperature, about 30 minutes. Remove and discard tea bags.",
+        "Pour brewed tea over syrup. Add orange juice, lemonade, and apricot brandy; stir well to combine. Pour into a wide-mouth container. Freeze slush mixture for 3 days, stirring twice a day with a wooden spoon to achieve a slushy consistency."
+    ],
+    "ingredients": [
+        "9 cups water, divided",
+        "3 cups white sugar",
+        "2 tea bags",
+        "1 (12 fluid ounce) can frozen orange juice",
+        "1 (12 fluid ounce) can frozen lemonade",
+        "16 fluid ounces apricot brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Brandy Slush",
+    "url": "http://allrecipes.com/recipe/245400/apricot-brandy-slush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-brown-sugar-ham.json b/serverless-fleets/data/input/inferencing/recipes/apricot-brown-sugar-ham.json
new file mode 100644
index 000000000..77a837ff6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-brown-sugar-ham.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 275 degrees F (135 degrees C).",
+        "Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.",
+        "Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done."
+    ],
+    "ingredients": [
+        "1 (10 pound) fully-cooked spiral cut ham",
+        "2/3 cup brown sugar",
+        "1/3 cup apricot jam",
+        "1 teaspoon dry mustard powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Brown Sugar Ham",
+    "url": "http://allrecipes.com/recipe/102159/apricot-brown-sugar-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-butter-cookies-10239.json b/serverless-fleets/data/input/inferencing/recipes/apricot-butter-cookies-10239.json
new file mode 100644
index 000000000..725b73fcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-butter-cookies-10239.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a small saucepan combine the apricots, 1/4 cup of the granulated sugar, and 2/3 cup of water, simmer the mixture for 15 to 18 minutes, or until the mixture is reduced by half, and add the rum. Let the mixture cool slightly and in a blender pur\u00e9e it.",
+        "In a bowl whisk together the flour, the baking powder, and a pinch of salt. In a large bowl with an electric mixer beat together the butter, the remaining 1/2 cup granulated sugar, and the brown sugar until the mixture is light and fluffy, beat in the vanilla and the egg, and beat the mixture until it is combined well. Add the flour mixture and beat the dough until it is just combined. Form the dough into a log, chill it for 1 hour, and divide it into 8 pieces.",
+        "Working with 1 piece of dough at a time, on a sheet of plastic wrap form the pieces into 8-inch ropes, wrapping the plastic wrap around the ropes to keep the dough from sticking, and on 2 baking sheets pat the rope into a 8- by 1 1/2-inch rectangles. Make a canal down the center of each rectangle with your finger and spread the apricot pur\u00e9e in the canals. Bake the rectangles in 2 batches in the middle of a preheated 350\u00b0F. oven for 18 to 20 minutes, or until the edges are golden, transfer them to racks, and let them cool. In a small bowl whisk together the confectioners' sugar, the lemon juice, and enough water to make a thick but pourable icing, drizzle the icing over the rectangles diagonally into 1-inch strips. The cookies keep in an airtight container for 1 week."
+    ],
+    "ingredients": [
+        "3/4 cup (about 1/4 pound) dried apricots",
+        "3/4 cup granulated sugar",
+        "1 tablespoon dark rum",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon double-acting baking powder",
+        "2 sticks (1 cup) unsalted butter, softened",
+        "1/4 cup firmly packed brown sugar",
+        "1 teaspoon vanilla",
+        "1 large egg",
+        "1 cup confectioners' sugar",
+        "2 teaspoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Rum",
+        "Mixer",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Shower",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Apricot Butter Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-butter-cookies-10239"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-butter-cookies-105931.json b/serverless-fleets/data/input/inferencing/recipes/apricot-butter-cookies-105931.json
new file mode 100644
index 000000000..642b80a8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-butter-cookies-105931.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Simmer apricots, water, and 1/4 cup granulated sugar in a small saucepan, stirring until sugar is dissolved and liquid is reduced by about half, 12 to 15 minutes. Remove from heat and add rum, then cool slightly. Pur\u00e9e in a food processor or blender until smooth (use caution when blending hot liquids).",
+        "Whisk together flour, baking powder, and a pinch of salt in a small bowl. Beat together butter, brown sugar, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 5 minutes. Beat in vanilla and egg. Add flour mixture and mix at low speed until just combined. Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.",
+        "Preheat oven to 350\u00b0F.",
+        "Divide dough into 8 pieces. Put 1 piece of dough on a sheet of plastic wrap, then fold plastic wrap over dough. Form piece into an 8-inch rope (dough will be very soft). Transfer in plastic wrap to 1 of 2 ungreased baking sheets, then remove plastic wrap. Pat rope into an 8- by 1 1/2-inch rectangle. Make more ropes and pat into rectangles in same manner, arranging them about 2 inches apart. Make a shallow trough lengthwise down center of each rectangle with your finger and spread apricot pure\u00e9 in trough. Bake in batches in middle of oven until edges are golden, 18 to 20 minutes, then transfer to a rack to cool completely.",
+        "Whisk together confectioners sugar, lemon juice, and enough water (about 2 1/2 teaspoons) to make a thick but pourable icing. Drizzle icing over rectangles and cut diagonally into 1-inch-thick strips. Let stand until icing is set, about 15 minutes.",
+        "\u2022 Cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature 1 week."
+    ],
+    "ingredients": [
+        "3/4 cup dried apricots ( 1/4 lb; preferably California)",
+        "2/3 cup water",
+        "3/4 cup granulated sugar",
+        "1 tablespoon dark rum",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "2 sticks (1 cup) unsalted butter, softened",
+        "1/4 cup packed brown sugar",
+        "1 teaspoon vanilla",
+        "1 large egg",
+        "1 cup confectioners sugar",
+        "2 teaspoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Rum",
+        "Fruit",
+        "Bake",
+        "Dried Fruit",
+        "Apricot",
+        "Edible Gift",
+        "Gourmet"
+    ],
+    "title": "Apricot Butter Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-butter-cookies-105931"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cheese-loaf.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cheese-loaf.json
new file mode 100644
index 000000000..52b509007
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cheese-loaf.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.",
+        "Pour boiling water over apricot pieces in a small bowl.  Cool.",
+        "In another bowl, combine flour, baking powder, soda, salt, and dates.",
+        "In a large bowl, cream butter or margarine, cream cheese, and sugar.  Beat in eggs, one at a time, until smooth.  Stir in cooled apricots and water.  Pour in flour mixture, and stir until moistened.  Turn batter into greased 9x5x3 inch loaf pan.",
+        "Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done.  Let stand 10 minutes.  Remove from pan to rack.  Cool."
+    ],
+    "ingredients": [
+        "1 cup boiling water",
+        "1 cup dried apricots, chopped",
+        "3 tablespoons margarine",
+        "1/2 cup cream cheese, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup dates, pitted and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Cheese Loaf",
+    "url": "http://allrecipes.com/recipe/6895/apricot-cheese-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-and-graham-cracker-crumble-56389648.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-and-graham-cracker-crumble-56389648.json
new file mode 100644
index 000000000..db704c4cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-and-graham-cracker-crumble-56389648.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Combine apricots, cherries, cornstarch, 2 tablespoons brown sugar, and a pinch of salt in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Toss to combine and transfer to a shallow 1 1/2-qt. baking dish.",
+        "Combine crackers, butter, and a pinch of salt in a medium bowl. Work butter into crackers with your fingers until mixture comes together. Add nuts and remaining 2 tablespoons brown sugar and work in with your fingers until combined. Scatter over fruit.",
+        "Bake crumble until topping is golden brown and fruit is bubbling, 35\u201345 minutes. Let cool slightly before serving."
+    ],
+    "ingredients": [
+        "2 1/2 pounds apricots, halved, pitted",
+        "10 ounces fresh sweet cherries, pitted (about 2 cups)",
+        "2 tablespoons cornstarch",
+        "4 tablespoons light brown sugar, divided",
+        "Kosher salt",
+        "1/2 vanilla bean, split lengthwise",
+        "4 graham crackers, finely crushed",
+        "3 tablespoons unsalted butter, cut into small pieces, room temperature",
+        "1/3 cup unsalted, roasted almonds, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Apricot",
+        "Cherry",
+        "Spring",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot, Cherry, and Graham Cracker Crumble",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-cherry-and-graham-cracker-crumble-56389648"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-bars-with-oatmeal-crum.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-bars-with-oatmeal-crum.json
new file mode 100644
index 000000000..53547602f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-bars-with-oatmeal-crum.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.",
+        "In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.",
+        "Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.",
+        "Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)",
+        "To serve, cut into generous 1 1/2-inch squares."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup old-fashioned oats",
+        "3/4 cup light brown sugar, firmly packed",
+        "1/4 teaspoon salt",
+        "8 tablespoons butter",
+        "2 cups sweetened, flaked coconut",
+        "2 cups sliced almonds",
+        "2 cups  dried cherries",
+        "2 cups dried apricots, coarsely chopped",
+        "1 1/2 (14 ounce) cans sweetened condensed milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot-Cherry Bars With Oatmeal Crumble Topping",
+    "url": "http://allrecipes.com/recipe/79252/apricot-cherry-bars-with-oatmeal-crum/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-shortcakes-4096.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-shortcakes-4096.json
new file mode 100644
index 000000000..a3bcb727b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-shortcakes-4096.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Lightly spray heavy baking sheet with vegetable oil spray.",
+        "Mix buttermilk, orange peel and nutmeg in small bowl. Mix flour, sugar, baking powder, baking soda and salt in large bowl. Add shortening and butter to flour mixture and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until soft dough forms. Turn dough out onto lightly floured surface and gently knead until smooth, about 4 to 5 turns. Pat dough into 6x4-inch rectangle. Cut dough into 6 equal squares.",
+        "Transfer biscuits to prepared baking sheet. Bake until puffed and golden, about 12 minutes. Transfer to rack and cool slightly. (Can be made 4 hours ahead. Cool completely. Before serving, cover with foil and rewarm in 350\u00b0F oven 5 minutes.)",
+        "Mix water and cornstarch in small bowl to blend. Bring nectar, sugar and lemon juice to boil in heavy medium saucepan. Whisk in cornstarch mixture. Bring to boil, stirring constantly. Mix in apricots, cherries and vanilla. Reduce heat to medium and stir until sauce thickens slightly and fruit is warmed through, about 1 minute.",
+        "Cut warm biscuits horizontally in half. Place 1 bottom onto each of 6 plates. Spoon half of fruit mixture over, dividing equally. Place tops over fruit. Spoon remaining fruit mixture over each."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1/2 cup low-fat buttermilk",
+        "1 1/2 teaspoons grated orange peel",
+        "1/2 teaspoon ground nutmeg",
+        "1 1/4 cups all purpose flour",
+        "3 tablespoons sugar",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/8 teaspoon salt",
+        "1 tablespoon chilled vegetable shortening, cut into small pieces",
+        "1 tablespoon chilled unsalted butter, cut into small pieces",
+        "1 tablespoon water",
+        "2 teaspoons cornstarch",
+        "1 11 1/2-ounce can apricot nectar",
+        "3 tablespoons sugar",
+        "1 teaspoon fresh lemon juice",
+        "1 pound apricots, quartered, pitted",
+        "1 pound Bing cherries, halved, pitted",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Cherry",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Cherry Shortcakes",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-cherry-shortcakes-4096"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-trifle-236045.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-trifle-236045.json
new file mode 100644
index 000000000..68fa361c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cherry-trifle-236045.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices. Remove from heat; set aside. Lay cake slices on waxed paper. Using a standard \"rocks\" glass, cut out 12 circles of cake. When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes. Stir yogurt into apricot mixture. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tablespoons yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture."
+    ],
+    "ingredients": [
+        "6 ripe apricots, halved and pitted",
+        "1 teaspoon fresh lemon juice",
+        "2 tablespoon apricot nectar",
+        "1/2 teaspoon vanilla extract",
+        "1 angel food cake, cut into 1/2-inch slices",
+        "2 1/2 cups nonfat plain yogurt",
+        "1 cup bing cherries, halved and pitted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Fruit",
+        "Dessert",
+        "Vegetarian",
+        "Yogurt",
+        "Apricot",
+        "Cherry",
+        "Summer",
+        "Healthy",
+        "Self",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Cherry Trifle",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-cherry-trifle-236045"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-curry.json b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-curry.json
new file mode 100644
index 000000000..74976b337
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-curry.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.",
+        "Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.",
+        "Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.",
+        "Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.",
+        "Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving."
+    ],
+    "ingredients": [
+        "8 chicken drumsticks",
+        "salt and pepper to taste",
+        "2 tablespoons olive oil",
+        "3 cloves garlic, minced",
+        "1/2 teaspoon red pepper flakes, or to taste",
+        "4 cups apricot nectar",
+        "1 teaspoon cornstarch, or as needed",
+        "1 tablespoon water",
+        "3 tablespoons Madras curry powder",
+        "1 cup dried apricots",
+        "1 large onion, roughly chopped",
+        "1 large green bell pepper, roughly chopped",
+        "4 carrots, thinly sliced",
+        "1 fresh green chile pepper, minced (optional)",
+        "1/2 cup chopped water chestnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Chicken Curry",
+    "url": "http://allrecipes.com/recipe/215207/apricot-chicken-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-i.json b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-i.json
new file mode 100644
index 000000000..44c00aeda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.",
+        "Cover dish and bake for 1 hour in preheated oven."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "1 1/2 (1 ounce) packages dry onion soup mix",
+        "1 (10 fluid ounce) bottle Russian-style salad dressing",
+        "1 cup apricot preserves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Chicken I",
+    "url": "http://allrecipes.com/recipe/8559/apricot-chicken-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-ii.json b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-ii.json
new file mode 100644
index 000000000..0a852e372
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.",
+        "Remove cover and bake for 10 more minutes."
+    ],
+    "ingredients": [
+        "6 bone-in chicken breast halves",
+        "1 pinch salt to taste",
+        "1 cup apricot preserves",
+        "1 tablespoon distilled white vinegar",
+        "1 tablespoon brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Chicken II",
+    "url": "http://allrecipes.com/recipe/8754/apricot-chicken-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-iii.json b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-iii.json
new file mode 100644
index 000000000..30ac437bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-iii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place chicken in a 9x13 inch baking dish.",
+        "In a small bowl mix together soup mix and apricot nectar.  Pour over chicken.",
+        "Bake in preheated oven for 55 minutes.",
+        "Sprinkle apricot halves over chicken and cook another 5 minutes."
+    ],
+    "ingredients": [
+        "8 chicken thighs",
+        "1 packet dry onion soup mix",
+        "1 (14 ounce) can apricot nectar",
+        "1 (14 ounce) can apricot halves, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Chicken III",
+    "url": "http://allrecipes.com/recipe/23631/apricot-chicken-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-provencal.json b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-provencal.json
new file mode 100644
index 000000000..e9dbeb190
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-provencal.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.",
+        "Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.",
+        "Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.",
+        "Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).",
+        "While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3264&h=1709&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4464940.jpg",
+    "ingredients": [
+        "8  chicken drumsticks, with skin",
+        "1 teaspoon salt, or more to taste",
+        "3 tablespoons herbes de Provence",
+        "2 tablespoons olive oil",
+        "2  garlic cloves, minced",
+        "1 tablespoon herbes de Provence",
+        "6  fresh apricots, pitted and chopped",
+        "\u00bd cup apricot preserves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Chicken Provencal",
+    "url": "http://allrecipes.com/recipe/217281/apricot-chicken-provencal/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-with-almonds-231356.json b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-with-almonds-231356.json
new file mode 100644
index 000000000..fb2e966ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-with-almonds-231356.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Put oven rack in lower third of oven and preheat oven to 400\u00b0F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).",
+        "Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.",
+        "While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.",
+        "Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.",
+        "Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds."
+    ],
+    "ingredients": [
+        "4 (6-ounce) skinless boneless chicken breast halves",
+        "5/8 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1/3 cup sliced almonds",
+        "1/2 cup apricot preserves",
+        "1 1/2 tablespoons soy sauce",
+        "1 tablespoon whole-grain mustard",
+        "1 tablespoon unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Fruit",
+        "Poultry",
+        "Bake",
+        "Broil",
+        "Quick & Easy",
+        "Apricot",
+        "Almond",
+        "Gourmet"
+    ],
+    "title": "Apricot Chicken with Almonds",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-chicken-with-almonds-231356"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-with-balsamic-vinegar.json b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-with-balsamic-vinegar.json
new file mode 100644
index 000000000..05a5f1524
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-chicken-with-balsamic-vinegar.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.",
+        "Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "2 pounds chicken breast tenderloins, cut into bite-size pieces",
+        "salt and pepper to taste",
+        "1 large onion, chopped (optional)",
+        "1/4 cup balsamic vinegar, or to taste",
+        "20 dried apricots",
+        "1 cup chicken stock",
+        "1 cup apricot preserves",
+        "1 tablespoon chopped fresh thyme",
+        "3 tablespoons chopped fresh flat-leaf parsley (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Chicken with Balsamic Vinegar",
+    "url": "http://allrecipes.com/recipe/166101/apricot-chicken-with-balsamic-vinegar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-chops.json b/serverless-fleets/data/input/inferencing/recipes/apricot-chops.json
new file mode 100644
index 000000000..ae705250c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-chops.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.",
+        "Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.",
+        "Bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees F (63 degrees C), or pork is no longer pink in the center."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "4 (1 inch thick) bone-in pork chops",
+        "salt and pepper to taste",
+        "1 cup apricot jam",
+        "1 cup Catalina salad dressing",
+        "1 (1 ounce) package dry onion soup mix",
+        "1 garlic clove, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Chops",
+    "url": "http://allrecipes.com/recipe/63440/apricot-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-clafouti.json b/serverless-fleets/data/input/inferencing/recipes/apricot-clafouti.json
new file mode 100644
index 000000000..935ef3fbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-clafouti.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.",
+        "Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.",
+        "Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.",
+        "Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.",
+        "Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form."
+    ],
+    "ingredients": [
+        "Unsalted butter, for greasing the pie plate",
+        "2 large eggs, separated",
+        "1/3 cup plus 2 tablespoons sugar",
+        "3 tablespoons all-purpose flour",
+        "1/2 cup heavy cream",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon kosher salt",
+        "Two 15.25-ounce cans apricots, drained and gently rinsed",
+        "1 teaspoon grated lemon zest",
+        "Lemon-Vanilla Whipped Cream, for topping, optional",
+        "1 1/2 cups heavy cream, chilled",
+        "2 tablespoons sugar",
+        "1 1/2 teaspoons vanilla extract",
+        "1/2 teaspoon grated lemon zest"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cake",
+        "Egg Recipes",
+        "Apricot",
+        "Fruit",
+        "Dairy Recipes",
+        "Dessert"
+    ],
+    "title": "Apricot Clafouti",
+    "url": "http://www.foodnetwork.com/recipes/valerie-bertinelli/apricot-clafouti"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cocktail-ii-200335.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cocktail-ii-200335.json
new file mode 100644
index 000000000..d70c4a801
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cocktail-ii-200335.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces apricot brandy",
+        "1/2 ounce gin",
+        "2 tablespoons orange juice",
+        "1 tablespoon lemon juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Gin",
+        "Alcoholic",
+        "Citrus",
+        "Cocktail Party",
+        "Apricot",
+        "Spirit",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Apricot Cocktail II",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-cocktail-ii-200335"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-coconut-squares.json b/serverless-fleets/data/input/inferencing/recipes/apricot-coconut-squares.json
new file mode 100644
index 000000000..146950557
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-coconut-squares.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.",
+        "Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.",
+        "In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.",
+        "Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/4 cup white sugar",
+        "1 cup all-purpose flour",
+        "2/3 cup dried apricots",
+        "1 cup water",
+        "2 eggs",
+        "1 cup packed light brown sugar",
+        "1/3 cup all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon lemon juice",
+        "1 cup chopped walnuts",
+        "3/4 cup flaked coconut (optional)",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot-Coconut Squares",
+    "url": "http://allrecipes.com/recipe/10873/apricot-coconut-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-confection.json b/serverless-fleets/data/input/inferencing/recipes/apricot-confection.json
new file mode 100644
index 000000000..4741a94cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-confection.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Snip apricots into small strips. Sprinkle with water and let stand in a sealed container overnight.",
+        "Combine eggs, sugar, and apricots. In a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. Stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut.",
+        "Shape mixture into small balls. Roll balls in the remaining coconut. Store in a tightly covered box. These taste best after aging for a few days."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1/2 cup white sugar",
+        "3/4 cup chopped walnuts",
+        "2 cups flaked coconut",
+        "7 1/2 ounces vanilla wafers, crushed",
+        "8 ounces dried apricots"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Confection",
+    "url": "http://allrecipes.com/recipe/11139/apricot-confection/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cookie-frosting.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cookie-frosting.json
new file mode 100644
index 000000000..5aa989cf3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cookie-frosting.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Mix together sugar, butter or margarine and apricot preserves until well blended."
+    ],
+    "ingredients": [
+        "1 cup confectioners' sugar",
+        "1 tablespoon butter",
+        "1/2 cup apricot preserves",
+        "3/4 cup pecan halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Cookie Frosting",
+    "url": "http://allrecipes.com/recipe/11426/apricot-cookie-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cookies.json
new file mode 100644
index 000000000..ed859f9c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture.  Cool dough in the refrigerator for 1 hour.",
+        "On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.",
+        "Bake for 8 to 12 minutes, or until golden brown.  Dust the cookies with powdered sugar while still hot."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup white sugar",
+        "3 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 cup apricot preserves",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Cookies",
+    "url": "http://allrecipes.com/recipe/11408/apricot-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cornmeal-and-sage-cookies-14133.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cornmeal-and-sage-cookies-14133.json
new file mode 100644
index 000000000..42d99b2a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cornmeal-and-sage-cookies-14133.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. and lightly grease 2 baking sheets.",
+        "In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.",
+        "Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool."
+    ],
+    "ingredients": [
+        "1 stick (1/2 cup) unsalted butter, softened well",
+        "3/4 cup sugar",
+        "1 large egg",
+        "3/4 cup plus 2 tablespoons all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/4 cup chopped dried apricots",
+        "2 tablespoons finely chopped fresh sage leaves",
+        "1/2 cup cornmeal",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Fruit",
+        "Herb",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Cornmeal",
+        "Winter",
+        "Sage",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot, Cornmeal, and Sage Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-cornmeal-and-sage-cookies-14133"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cranberry-and-walnut-pie-102542.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cranberry-and-walnut-pie-102542.json
new file mode 100644
index 000000000..34c585022
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cranberry-and-walnut-pie-102542.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 375\u00b0F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.",
+        "Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)",
+        "Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature."
+    ],
+    "ingredients": [
+        "1 cup (packed) golden brown sugar",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "1/4 cup whipping cream",
+        "3 tablespoons unsalted butter, melted",
+        "3/4 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1 1/2 cups coarsely chopped walnuts",
+        "1 1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces",
+        "1 cup dried cranberries",
+        "epi:recipeLink id=\"102546\"<1 Flaky Pie Crust>/epi:recipeLink<",
+        "Additional dried apricots, dried cranberries and walnuts (for garnish)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Cranberry",
+        "Apricot",
+        "Walnut",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot, Cranberry and Walnut Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-cranberry-and-walnut-pie-102542"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cream-cheese-ice-cream-101796.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cream-cheese-ice-cream-101796.json
new file mode 100644
index 000000000..3c5dbea91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cream-cheese-ice-cream-101796.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Pit apricots and coarsely chop. In a 2-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved. Cook mixture, stirring occasionally, until apricots are softened, about 5 minutes, and cool. Chill mixture, covered, until cold and up to 2 days.",
+        "In a blender blend cream cheese and milk until smooth. Using a long-handled spoon stir in heavy cream, lemon juice, and apricot mixture (do not blend).",
+        "Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden."
+    ],
+    "ingredients": [
+        "6 fresh apricots (about 1 pound)",
+        "1 cup sugar",
+        "8 ounces cream cheese, softened",
+        "1 cup milk",
+        "1/2 cup heavy cream",
+        "2 teaspoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ice Cream Machine",
+        "Dessert",
+        "Cream Cheese",
+        "Apricot",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Cream-Cheese Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-cream-cheese-ice-cream-101796"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cream-cheese-tartlets-in-macadamia-crust-2296.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cream-cheese-tartlets-in-macadamia-crust-2296.json
new file mode 100644
index 000000000..8fcf2e2f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cream-cheese-tartlets-in-macadamia-crust-2296.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Blend nuts, 6 tablespoons sugar and flour in processor until nuts are finely chopped. Add butter. Process until mixture begins to clump together, divide equally among four 4-inch-diameter tartlet pans with removable bottoms. Press mixture onto bottom and up sides of pans. Bake until crusts are golden and set, about 13 minutes. Transfer pans to racks; cool completely.",
+        "Combine wine, water and 1/3 cup sugar in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until liquid is slightly thickened and reduced to generous 1/2 cup, about 5 minutes. Discard vanilla bean. Cool syrup to room temperature.",
+        "Combine cream cheese, preserves and 2 tablespoons vanilla syrup in processor; pur\u00e9e until smooth. Spoon filling into crusts; smooth tops. Refrigerate until set, about 1 hour. (Can be made 1 day ahead. Keep tartlets chilled. Cover syrup and let stand at room temperature.)",
+        "Transfer 2 tablespoons vanilla syrup into small bowl. Add apricots to syrup in skillet; toss gently to coat. Arrange apricot slices decoratively atop filling in crusts. Brush apricot slices with reserved 2 tablespoons vanilla syrup. Refrigerate tartlets 30 minutes. Serve chilled."
+    ],
+    "ingredients": [
+        "1 cup coarsely chopped roasted macadamia nuts (about 5 ounces)",
+        "6 tablespoons plus 1/3 sugar",
+        "1/4 cup all purpose flour",
+        "1/4 cup (1/2 stick) unsalted butter, melted",
+        "1 cup semidry white wine (such as Chenin Blanc)",
+        "1/3 cup water",
+        "1 vanilla bean, split lengthwise",
+        "4 ounces cream cheese, room temperature",
+        "2 tablespoons apricot preserves",
+        "6 apricots, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Apricot",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Cream Cheese Tartlets in Macadamia Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-cream-cheese-tartlets-in-macadamia-crust-2296"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cream-cheese-thumbprints.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cream-cheese-thumbprints.json
new file mode 100644
index 000000000..c01461463
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cream-cheese-thumbprints.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.",
+        "Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.",
+        "Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar."
+    ],
+    "ingredients": [
+        "1 1/2 cups butter, softened",
+        "1 1/2 cups white sugar",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 eggs",
+        "2 tablespoons lemon juice",
+        "1 1/2 teaspoons lemon zest",
+        "4 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 cup apricot preserves",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Cream Cheese Thumbprints",
+    "url": "http://allrecipes.com/recipe/10201/apricot-cream-cheese-thumbprints/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-cream-tart-109552.json b/serverless-fleets/data/input/inferencing/recipes/apricot-cream-tart-109552.json
new file mode 100644
index 000000000..e963c1c70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-cream-tart-109552.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.",
+        "Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.",
+        "Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.",
+        "Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.",
+        "Put oven rack in middle position and preheat oven to 375\u00b0F.",
+        "Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.",
+        "Reduce oven temperature to 350\u00b0F.",
+        "Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack."
+    ],
+    "ingredients": [
+        "1/2 cup slivered almonds (2 oz)toasted and cooled",
+        "1 cup all-purpose flour",
+        "1/4 cup sugar",
+        "1/4 teaspoon salt",
+        "3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes",
+        "1 large egg yolk",
+        "1/4 teaspoon vanilla extract",
+        "1/8 teaspoon almond extract",
+        "1 lb firm-ripe apricots, halved, pitted, and each half cut into three wedges",
+        "1 tablespoon Disaronno Amaretto",
+        "1/4 cup plus 2 tablespoons sugar",
+        "1/2 cup fine-quality apricot preserves",
+        "1 large egg",
+        "1 large egg yolk",
+        "2 tablespoons heavy cream",
+        "1/8 teaspoon almond extract",
+        "Special equipment: a pastry or bench scraper; a 9- by 1-inch round tart pan with removable bottom; pie weights or raw rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Apricot",
+        "Almond",
+        "Summer",
+        "Jam or Jelly",
+        "Gourmet"
+    ],
+    "title": "Apricot Cream Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-cream-tart-109552"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-crumble.json b/serverless-fleets/data/input/inferencing/recipes/apricot-crumble.json
new file mode 100644
index 000000000..844ace5e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-crumble.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.",
+        "Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream."
+    ],
+    "ingredients": [
+        "8 cups fresh apricots, pitted and coarsely chopped",
+        "3 tablespoons lemon juice",
+        "4 cups rolled oats",
+        "1/2 cup brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 cup butter",
+        "1/4 cup water",
+        "1/2 cup heavy cream, whipped (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Crumble",
+    "url": "http://allrecipes.com/recipe/215210/apricot-crumble/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-curry-chicken.json b/serverless-fleets/data/input/inferencing/recipes/apricot-curry-chicken.json
new file mode 100644
index 000000000..56c6b3f1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-curry-chicken.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.",
+        "Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat.  (You can also use a stick blender and puree the sauce right in the cooking pot.)",
+        "Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup white wine vinegar",
+        "1/4 cup white sugar",
+        "3 1/2 cups fresh apricots, pitted and halved",
+        "1 (14 ounce) can coconut milk",
+        "1/2 cup chopped onion",
+        "1 teaspoon minced garlic",
+        "1 tablespoon cayenne pepper hot sauce",
+        "1 tablespoon Worcestershire sauce",
+        "1/4 teaspoon ground cinnamon",
+        "1 teaspoon red curry paste (such as Thai Kitchen\u00ae)",
+        "1/2 (10 ounce) jar mild curry paste (such as Patak's\u00ae)",
+        "1/2 cup flaked coconut",
+        "4 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Curry Chicken",
+    "url": "http://allrecipes.com/recipe/215116/apricot-curry-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-custard-tart-4115.json b/serverless-fleets/data/input/inferencing/recipes/apricot-custard-tart-4115.json
new file mode 100644
index 000000000..9ef629bd2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-custard-tart-4115.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Blend flour, sugar and salt in processor 5 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; chill until firm, at least 2 hours and up to 1 day.",
+        "Preheat oven to 375\u00b0F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into pan; trim excess dough. Freeze crust 30 minutes.",
+        "Place tart pan on baking sheet. Bake crust until light golden, piercing with toothpick if crust bubbles, about 25 minutes (crust may shrink slightly). Cool crust on sheet. Maintain oven temperature.",
+        "Combine cream, 1/4 cup sugar, flour, brandy, yolks and vanilla in processor; blend until smooth. Arrange apricot quarters cut side down in prepared crust. Pour custard over. Sprinkle with remaining 3 tablespoons sugar.",
+        "Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes. Cool tart on rack to room temperature, about 2 hours.",
+        "Push pan bottom up to free tart from pan. Cut tart into wedges and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "1/3 cup (packed) golden brown sugar",
+        "1/4 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into pieces",
+        "1 1/2 teaspoons vanilla extract",
+        "3 tablespoons (about) ice water",
+        "1/2 cup whipping cream",
+        "1/4 cup plus 3 tablespoons sugar",
+        "2 tablespoons all purpose flour",
+        "2 tablespoons brandy",
+        "2 large egg yolks",
+        "2 1/2 teaspoons vanilla extract",
+        "1 1/4 pounds firm but ripe apricots (about 10 large), quartered, pitted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Brandy",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Custard Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-custard-tart-4115"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-date-and-pistachio-haroseth-352324.json b/serverless-fleets/data/input/inferencing/recipes/apricot-date-and-pistachio-haroseth-352324.json
new file mode 100644
index 000000000..b7f488f23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-date-and-pistachio-haroseth-352324.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated."
+    ],
+    "ingredients": [
+        "2/3 cup whole almonds with skin, toasted and cooled",
+        "2/3 cup unsalted shelled pistachios",
+        "1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces)",
+        "2/3 cup pitted dried dates, coarsely chopped",
+        "1/2 cup cream Sherry",
+        "1 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon)",
+        "1/4 teaspoon cinnamon",
+        "1/4 teaspoon ground cardamom",
+        "1/4 teaspoon cayenne"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Side",
+        "Passover",
+        "Vegetarian",
+        "Stuffing/Dressing",
+        "Dried Fruit",
+        "Date",
+        "Pistachio",
+        "Sherry",
+        "Healthy",
+        "Kosher",
+        "Vegan",
+        "Kosher for Passover",
+        "Gourmet",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Apricot, Date, and Pistachio Haroseth",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-date-and-pistachio-haroseth-352324"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-date-bars.json b/serverless-fleets/data/input/inferencing/recipes/apricot-date-bars.json
new file mode 100644
index 000000000..d1732cba1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-date-bars.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.",
+        "Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.",
+        "Bake in the preheated oven until starting to brown, 10 to 15 minutes.",
+        "Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.",
+        "Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.",
+        "Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3072&h=1608&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4277490.jpg",
+    "ingredients": [
+        "1\u2009\u00be cups quick-cooking oats",
+        "1\u2009\u00bd cups all-purpose flour",
+        "1\u2009\u00bd cups packed brown sugar, divided",
+        "\u00be tablespoon baking soda",
+        "\u00bc teaspoon salt",
+        "\u00be cup butter, softened",
+        "1\u2009\u00bc cups pitted and chopped dates",
+        "1\u2009\u00bc cups chopped dried apricots",
+        "1 cup orange juice",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot-Date Bars",
+    "url": "http://allrecipes.com/recipe/256550/apricot-date-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-date-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/apricot-date-smoothie.json
new file mode 100644
index 000000000..f14aa43b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-date-smoothie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Break bananas into pieces; place into blender. Add apricots and dates; pour in almond milk. Blend until smooth."
+    ],
+    "ingredients": [
+        "2 peeled bananas, frozen",
+        "3 apricots - halved, pitted, and frozen",
+        "5 dates, pitted and frozen",
+        "1 cup unsweetened almond milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Date Smoothie",
+    "url": "http://allrecipes.com/recipe/255111/apricot-date-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-explosions.json b/serverless-fleets/data/input/inferencing/recipes/apricot-explosions.json
new file mode 100644
index 000000000..aff67cef4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-explosions.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In large mixing bowl, combine sugar, eggs, and shortening together by hand. Add flour and baking powder; mix well. Divide dough in half.",
+        "Spread half of dough in 10 x 15 inch pan. Spread preserves over dough. Sprinkle walnuts on top and then sprinkle cinnamon on top",
+        "Grate second half of dough on top (crumble). Press down gently. Bake for 1/2 hour at 350 degrees F (175 degrees C). Cut into squares when cool."
+    ],
+    "ingredients": [
+        "1 cup chopped walnuts",
+        "3 1/2 cups all-purpose flour",
+        "3/4 cup white sugar",
+        "2 teaspoons baking powder",
+        "2 eggs",
+        "1 cup shortening",
+        "1 cup apricot preserves",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Explosions",
+    "url": "http://allrecipes.com/recipe/10939/apricot-explosions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-filled-empanaditas.json b/serverless-fleets/data/input/inferencing/recipes/apricot-filled-empanaditas.json
new file mode 100644
index 000000000..e45ebc8bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-filled-empanaditas.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. Cook for about 15 minutes, or until tender. Remove from heat, and allow to cool slightly.",
+        "In the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. Cover, and puree until smooth. Set aside.",
+        "Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. Let stand for about 5 minutes to dissolve the yeast. Mix in the shortening and salt. Gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. Knead the dough until smooth and elastic, about 8 minutes. Do not set aside the dough to rise.",
+        "Roll out the dough to 1/4 to 1/8 inch thickness. Cut into circles with a large biscuit cutter or round cookie cutter. Spoon about a tablespoon of the filling in the center of the circles, and fold over. Seal the edges by pressing with your fingers.",
+        "Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C). Fry the pastries in the hot oil, turning once, until golden brown. Drain on paper towels."
+    ],
+    "ingredients": [
+        "4 cups chopped dried apricots",
+        "1 1/2 cups water",
+        "3/4 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 pinch ground cloves",
+        "1 (.25 ounce) envelope active dry yeast",
+        "1 cup lukewarm water",
+        "1/4 cup shortening or lard",
+        "3 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 quart oil for frying, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot-Filled Empanaditas",
+    "url": "http://allrecipes.com/recipe/57327/apricot-filled-empanaditas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-filled-pinwheels.json b/serverless-fleets/data/input/inferencing/recipes/apricot-filled-pinwheels.json
new file mode 100644
index 000000000..504e48b18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-filled-pinwheels.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small saucepan over medium heat, combine the dried apricots with the 3/4 cup of water. bring to a boil, then stir in the sugar. Cover the pan and simmer for about 15 minutes, or until apricots are tender.  Puree the mixture in a food processor or press through a sieve. Set aside to cool.",
+        "Measure flour into a large bowl, cut in the margarine until the mixture is like fine meal. Combine the cold water and vinegar, sprinkle over the flour mixture. Gather the dough into a ball, flatten slightly, then wrap with plastic wrap and chill for at least 1 hour.",
+        "Preheat the oven to 425 degrees F (210 degrees C). On a lightly floured surface, roll the dough out, one half at a time, to form a 12x9 inch rectangle. Cut into 3 inch squares using a knife or pizza wheel. Make a 1 1/4 inch slit at each corner of the squares, going in towards the center. Place one teaspoon of apricot filling into the center of each square. Fold every other tip from the corners into the middle to form the pinwheel design. Press down firmly in the center to seal. Place onto ungreased baking sheets and brush with a mixture of the egg yolk and milk. Sprinkle with finely chopped pecans if desired.",
+        "Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup dried apricots",
+        "3/4 cup water",
+        "1/3 cup white sugar",
+        "2 cups all-purpose flour",
+        "1 cup margarine, softened",
+        "1/3 cup ice water",
+        "1/2 teaspoon distilled white vinegar",
+        "1 egg yolk",
+        "1 tablespoon milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot-Filled Pinwheels",
+    "url": "http://allrecipes.com/recipe/18188/apricot-filled-pinwheels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-filling-and-frosting-for-ange.json b/serverless-fleets/data/input/inferencing/recipes/apricot-filling-and-frosting-for-ange.json
new file mode 100644
index 000000000..d4321e313
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-filling-and-frosting-for-ange.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed.  Soften gelatin in the cold water.  Blend apricots into the gelatin.  Add lemon juice, sugar and salt and mix.  Chill until slightly thickened (about 1 hour).",
+        "Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.",
+        "Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package unflavored gelatin",
+        "1/4 cup cold water",
+        "1 1/2 cups dried apricots, chopped",
+        "2 tablespoons lemon juice",
+        "1 cup confectioners' sugar",
+        "1/4 teaspoon salt",
+        "1 cup heavy cream, whipped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Filling and Frosting for Angel Food Cakes",
+    "url": "http://allrecipes.com/recipe/7579/apricot-filling-and-frosting-for-ange/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-financier-12104.json b/serverless-fleets/data/input/inferencing/recipes/apricot-financier-12104.json
new file mode 100644
index 000000000..d93d31c2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-financier-12104.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat the oven to 400\u00b0F. and butter an 8-inch round cake pan. In a small saucepan melt the butter over moderate heat, let it cool, and stir in the vanilla and the almond extract. In a food processor blend together the almonds, 2/3 cup of the sugar, and the flour until the almonds are ground fine. In a small bowl toss the apricots with the remaining 1 tablespoon sugar. In a bowl with an electric mixer beat the egg whites with the salt until they just hold stiff peaks, fold in the almond mixture gently but thoroughly, and fold in the butter mixture (the batter will deflate slightly). Spread the batter in the cake pan, arrange the apricot slices evenly over it, and bake the cake in the middle of the oven for 20 to 25 minutes, or until it is golden and a tester comes out clean. Turn the cake out onto a rack, let it cool, apricot side up, for 5 minutes, and serve it warm with the whipped cream or ice cream."
+    ],
+    "ingredients": [
+        "1/2 stick (1/4 cup) unsalted butter",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon almond extract",
+        "3/4 cup sliced blanched almonds",
+        "2/3 cup plus 1 tablespoon superfine sugar",
+        "1/2 cup all-purpose flour",
+        "3 fresh apricots, sliced thin",
+        "4 large egg whites",
+        "1/4 teaspoon salt",
+        "lightly sweetened whipped cream or vanilla ice cream as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Food Processor",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Apricot",
+        "Almond",
+        "Gourmet"
+    ],
+    "title": "Apricot Financier",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-financier-12104"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-fold-ups.json b/serverless-fleets/data/input/inferencing/recipes/apricot-fold-ups.json
new file mode 100644
index 000000000..0a789cce7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-fold-ups.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.",
+        "Preheat oven to 400 degrees F (190 degrees C).",
+        "On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7  1/2x10 inches.  Cut the dough into 2 1/2  inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.",
+        "Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.",
+        "In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "8 ounces cream cheese, cold",
+        "1 cup margarine, chilled",
+        "1 tablespoon milk",
+        "1 tablespoon distilled white vinegar",
+        "2 cups apricot preserves",
+        "3/4 cup confectioners' sugar",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Fold-Ups",
+    "url": "http://allrecipes.com/recipe/11598/apricot-fold-ups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-frozen-yogurt-108782.json b/serverless-fleets/data/input/inferencing/recipes/apricot-frozen-yogurt-108782.json
new file mode 100644
index 000000000..e1c7131e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-frozen-yogurt-108782.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes. Drain apricots in a sieve set over a bowl, then return syrup to pan. Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes. (Syrup will bubble, so remove from heat periodically to check color.)",
+        "Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved. Pur\u00e9e apricots and caramel in a food processor until almost smooth, then cool to room temperature.",
+        "Whisk together apricot pur\u00e9e and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours.",
+        "Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften. Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture.",
+        "Freeze apricot mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden."
+    ],
+    "ingredients": [
+        "1 1/2 cups sugar",
+        "1 3/4 cups cold water",
+        "2 cups packed soft dried California apricots (10 ounces)",
+        "1 (32-ounce) container whole-milk plain yogurt (3 1/2 cups)",
+        "2 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)",
+        "Special equipment: an ice cream maker"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ice Cream Machine",
+        "Fruit",
+        "Dessert",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Yogurt",
+        "Frozen Dessert",
+        "Apricot",
+        "Summer",
+        "Healthy",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Apricot Frozen Yogurt",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-frozen-yogurt-108782"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-fruitcake.json b/serverless-fleets/data/input/inferencing/recipes/apricot-fruitcake.json
new file mode 100644
index 000000000..cd91debc0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-fruitcake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.",
+        "In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.",
+        "Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.",
+        "Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.",
+        "Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.",
+        "Combine the flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.",
+        "Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings."
+    ],
+    "ingredients": [
+        "1 cup dried apricots",
+        "1 cup water",
+        "3/4 cup butter",
+        "1 cup white sugar",
+        "4 eggs",
+        "1 cup golden raisins",
+        "1 pound red and green candied cherries",
+        "6 candied pineapple slices",
+        "1 pound candied mixed fruit",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup apricot nectar",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Fruitcake",
+    "url": "http://allrecipes.com/recipe/7851/apricot-fruitcake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-galette-101795.json b/serverless-fleets/data/input/inferencing/recipes/apricot-galette-101795.json
new file mode 100644
index 000000000..459ba246b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-galette-101795.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pastry all over with a fork. Spoon almond mixture evenly over pastry, leaving a 1/4-inch border. Decoratively arrange apricot wedges, overlapping them, on top of almond mixture and sprinkle with granulated sugar.",
+        "Bake galette in middle of oven until edges are golden brown, about 30 minutes. With a metal spatula transfer galette to a rack to cool."
+    ],
+    "ingredients": [
+        "1/4 cup sliced almonds",
+        "1/4 cup confectioners' sugar",
+        "6 fresh apricots (preferably underripe and very tart)",
+        "half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)",
+        "1 tablespoon granulated sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Galette",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-galette-101795"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-biscotti-12185.json b/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-biscotti-12185.json
new file mode 100644
index 000000000..a16032b00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-biscotti-12185.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0 F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.",
+        "In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.",
+        "In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt. Add remaining egg and vanilla and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.",
+        "Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.",
+        "Cut rectangle crosswise into 1/2-inch-thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month."
+    ],
+    "ingredients": [
+        "1/3 cup dried apricots (about 2 ounces)",
+        "2 large eggs",
+        "1 teaspoon water",
+        "1 1/3 cups all-purpose flour",
+        "1/2 cup sugar",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon vanilla",
+        "2 tablespoons chopped candied ginger (about 1 ounce)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Low Fat",
+        "Apricot",
+        "Gourmet"
+    ],
+    "title": "Apricot Ginger Biscotti",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-ginger-biscotti-12185"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-crumble-oat-bars-glut.json b/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-crumble-oat-bars-glut.json
new file mode 100644
index 000000000..f77230926
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-crumble-oat-bars-glut.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.",
+        "Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.",
+        "Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.",
+        "Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.",
+        "Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.",
+        "Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 cup gluten-free all-purpose flour",
+        "1/2 cup almond meal",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup gluten-free rolled oats",
+        "1/2 cup packed light brown sugar",
+        "1/2 cup white sugar",
+        "1/2 cup unsalted butter, melted",
+        "2 teaspoons vanilla extract",
+        "1/4 teaspoon almond extract (optional)",
+        "Apricot Ginger Filling:",
+        "1/3 cup white sugar",
+        "1 tablespoon cornstarch",
+        "2 cups pitted and diced apricots",
+        "1 tablespoon diced fresh ginger"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Ginger Crumble Oat Bars (Gluten Free)",
+    "url": "http://allrecipes.com/recipe/256585/apricot-ginger-crumble-oat-bars-glut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-game-hens.json b/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-game-hens.json
new file mode 100644
index 000000000..e1ccd5471
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-game-hens.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "1/4 cup apricot preserves",
+        "3/4 teaspoon grated fresh ginger root",
+        "1 teaspoon crushed garlic",
+        "1/2 cup white wine",
+        "1/2 teaspoon white sugar",
+        "2 Cornish game hens, halved lengthwise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Ginger Game Hens",
+    "url": "http://allrecipes.com/recipe/74858/apricot-ginger-game-hens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-pear-parfaits-107611.json b/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-pear-parfaits-107611.json
new file mode 100644
index 000000000..4dbd0b802
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-ginger-pear-parfaits-107611.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Peel 4 pears (2 pounds) and coarsely chop (including cores), then transfer to a 3- to 4-quart saucepan. Add apricots, ginger, water, 2 tablespoons sugar, zest, cinnamon stick, and 1 tablespoon lemon juice and simmer, covered, until pears are very tender, about 20 minutes. Discard cinnamon stick and force mixture through food mill into a bowl. If desired, stir in up to 1 tablespoon additional sugar and cool sauce.",
+        "While sauce is cooling, peel, core, and finely dice (1/3 inch) remaining 2 pears (1 pound), then toss with remaining tablespoon lemon juice in a bowl.",
+        "Spoon 1/4 cup sauce into each of 6 (8-ounce) glasses and top each serving with 2 tablespoons diced pear. Then spread 2 tablespoons yogurt in each glass and top with 2 more tablespoons diced pear and 1/4 cup sauce."
+    ],
+    "ingredients": [
+        "6 firm-ripe pears (3 pounds)",
+        "5 oz dried apricots (preferably California; 1 heaping cup)",
+        "4 teaspoons finely grated peeled fresh ginger",
+        "1/2 cup water",
+        "2 to 3 tablespoons sugar",
+        "4 (4- by 1-inch) strips fresh lemon zest",
+        "1 (3-inch) piece cinnamon stick",
+        "2 tablespoons fresh lemon juice",
+        "1 (8-ounce) container nonfat vanilla yogurt",
+        "Garnish: diced fresh pear and dried apricot slivers",
+        "Special equipment: a food mill fitted with medium disk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Picnic",
+        "Yogurt",
+        "Lemon",
+        "Pear",
+        "Apricot",
+        "Spring",
+        "Cinnamon",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Apricot Ginger Pear Parfaits",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-ginger-pear-parfaits-107611"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-carrots.json b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-carrots.json
new file mode 100644
index 000000000..7ef8cd3bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-carrots.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.",
+        "Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley."
+    ],
+    "ingredients": [
+        "2 pounds carrots, peeled and diagonally sliced",
+        "3 tablespoons butter, melted",
+        "1/3 cup apricot preserves",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "1 teaspoon orange zest",
+        "2 teaspoons fresh lemon juice",
+        "chopped fresh parsley for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Glazed Carrots",
+    "url": "http://allrecipes.com/recipe/88470/apricot-glazed-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-chicken-240961.json b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-chicken-240961.json
new file mode 100644
index 000000000..eb30ebc7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-chicken-240961.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.",
+        "Pur\u00e9e sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.",
+        "Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.",
+        "Preheat oven to 425\u00b0F with rack in middle.",
+        "Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total."
+    ],
+    "ingredients": [
+        "1/2 cup finely chopped shallots (2 large)",
+        "1/4 cup finely chopped peeled ginger",
+        "2 tablespoons vegetable oil",
+        "1/2 cup red-wine vinegar",
+        "2/3 cup soy sauce",
+        "1 cup apricot preserves (12 ounces)",
+        "16 chicken drumsticks (4 1/2 pounds)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Chicken",
+        "Ginger",
+        "Marinate",
+        "Roast",
+        "Hanukkah",
+        "Kid-Friendly",
+        "Apricot",
+        "Fall",
+        "Winter",
+        "Shallot",
+        "Jam or Jelly",
+        "Soy Sauce",
+        "Gourmet"
+    ],
+    "title": "Apricot-Glazed Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-glazed-chicken-240961"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-chicken-with-dried-plums-and-sage-231957.json b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-chicken-with-dried-plums-and-sage-231957.json
new file mode 100644
index 000000000..bc2e7570b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-chicken-with-dried-plums-and-sage-231957.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.",
+        "Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.",
+        "If you want to prepare this in advance, you can do everything up to this point, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.",
+        "Roast until the tops of the chicken pieces are browned, about 35-40 minutes.",
+        "Recipes that use a lot of whole peeled garlic cloves are a perfect reason to look for containers of peeled garlic in the produce section of the supermarket. In my experience, Christopher Ranch is the best brand out there right now. The garlic is always fresh and potent."
+    ],
+    "ingredients": [
+        "2 chickens, cut into pieces",
+        "One 12-ounce jar apricot preserves",
+        "12 to 15 medium dried plums, pitted",
+        "1 tablespoon white vinegar",
+        "A few pinches of salt",
+        "20 grinds of freshly ground pepper",
+        "10 cloves garlic, peeled",
+        "20 to 30 sage leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Fruit",
+        "Herb",
+        "Poultry",
+        "Bake",
+        "Dinner",
+        "Dried Fruit",
+        "Apricot",
+        "Plum",
+        "Fall",
+        "Kidney Friendly",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Glazed Chicken with Dried Plums and Sage",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-glazed-chicken-with-dried-plums-and-sage-231957"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-chicken.json
new file mode 100644
index 000000000..4258731e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.",
+        "Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).",
+        "Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breasts",
+        "1 (10.75 ounce) can low-sodium chicken broth",
+        "3/4 cup apricot preserves",
+        "1 tablespoon light soy sauce",
+        "1 tablespoon cornstarch",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Glazed Chicken",
+    "url": "http://allrecipes.com/recipe/8861/apricot-glazed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-ham.json b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-ham.json
new file mode 100644
index 000000000..d377061b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-ham.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.",
+        "Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.",
+        "Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving."
+    ],
+    "ingredients": [
+        "1 (8 pound) fully-cooked, bone-in ham",
+        "1/4 cup whole cloves (optional)",
+        "1/2 cup apricot preserves",
+        "3 tablespoons honey mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Glazed Ham",
+    "url": "http://allrecipes.com/recipe/162826/apricot-glazed-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-pork-chops.json
new file mode 100644
index 000000000..694662d47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-pork-chops.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.",
+        "Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute."
+    ],
+    "ingredients": [
+        "1/3 cup apricot preserves",
+        "1/3 cup fruity white wine, such as Gewurztraminer",
+        "1/2 teaspoon ground ginger",
+        "salt and pepper to taste",
+        "2 tablespoons olive oil",
+        "4 boneless pork chops, 1/2 inch thick"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot-Glazed Pork Chops",
+    "url": "http://allrecipes.com/recipe/141975/apricot-glazed-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-turkey-with-roasted-onion-and-shallot-gravy-2602.json b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-turkey-with-roasted-onion-and-shallot-gravy-2602.json
new file mode 100644
index 000000000..7c3b70542
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-glazed-turkey-with-roasted-onion-and-shallot-gravy-2602.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.",
+        "Blend all ingredients in small bowl. Set aside.",
+        "Melt butter in heavy large skillet over medium heat. Add onions and shallots and saut\u00e9 until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)",
+        "Position rack in lowest third of oven and preheat to 400\u00b0 F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325\u00b0 F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180\u00b0 F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.",
+        "Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.",
+        "Serve turkey with gravy."
+    ],
+    "ingredients": [
+        "1 cup apricot nectar",
+        "1 cup apricot preserves",
+        "2 tablespoons minced peeled fresh ginger",
+        "1 tablespoon honey",
+        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
+        "3 tablespoons chopped fresh thyme or 1 tablespoon dried",
+        "3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "3 large onions (about 2 pounds), thinly sliced",
+        "6 ounces shallots (about 6 large), thinly sliced",
+        "1 21- to 22-pound turkey",
+        "1 14 1/2-ounce can (or more) low-salt chicken broth",
+        "1 teaspoon chopped fresh thyme or 1/2 teaspoon dried",
+        "1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried",
+        "1 14 1/2-ounce can (about) low-salt chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Herb",
+        "Onion",
+        "turkey",
+        "Roast",
+        "Thanksgiving",
+        "Apricot"
+    ],
+    "title": "Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-glazed-turkey-with-roasted-onion-and-shallot-gravy-2602"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-iced-tea-200601.json b/serverless-fleets/data/input/inferencing/recipes/apricot-iced-tea-200601.json
new file mode 100644
index 000000000..aa0342b36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-iced-tea-200601.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Put tea bags in a heatproof pitcher.",
+        "In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.",
+        "Stir in nectar and syrup. Serve tea over ice in tall glasses.",
+        "In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.",
+        "Makes about 2 cups."
+    ],
+    "ingredients": [
+        "3 oranges pekoe tea bags",
+        "4 cups water",
+        "five 5 1/2-ounce cans apricot nectar (about 3 1/3 cups), chilled",
+        "1/2 cup chilled simple syrup, or to taste",
+        "1 1/3 cups sugar",
+        "1 1/4 cups water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tea",
+        "Non-Alcoholic",
+        "Picnic",
+        "Backyard BBQ",
+        "Iced Tea",
+        "Apricot",
+        "Summer",
+        "Party",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Apricot Iced Tea",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-iced-tea-200601"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-jam-pots.json b/serverless-fleets/data/input/inferencing/recipes/apricot-jam-pots.json
new file mode 100644
index 000000000..d3ff6f909
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-jam-pots.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed; refrigerate until chilled, at least 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Line 6 dozen miniature muffin cups with paper liners.",
+        "Roll dough into small balls and press each ball into the bottom and up the sides of each muffin cup. Fill each cup 3/4-full with apricot preserves.",
+        "Mix coconut, white sugar, and eggs together in a bowl; spoon over apricot filling, making sure to cover completely.",
+        "Bake in the preheated oven until topping is lightly browned, 25 to 30 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=7632&h=3996&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2002130.jpg",
+    "ingredients": [
+        "3\u2009\u00bd cups all-purpose flour",
+        "2 cups butter, softened",
+        "1 cup confectioners' sugar",
+        "2 tablespoons cornstarch",
+        "24 ounces apricot preserves",
+        "3 cups sweetened flaked coconut",
+        "1\u2009\u00bd cups white sugar",
+        "3  eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Jam Pots",
+    "url": "http://allrecipes.com/recipe/240882/apricot-jam-pots/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-jam.json b/serverless-fleets/data/input/inferencing/recipes/apricot-jam.json
new file mode 100644
index 000000000..2330bc4e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-jam.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.",
+        "Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.",
+        "Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "8 cups fresh apricots - peeled, pitted, and crushed",
+        "1/4 cup lemon juice",
+        "6 cups white sugar",
+        "5 (1 pint) canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Jam",
+    "url": "http://allrecipes.com/recipe/222949/apricot-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-kolaches.json b/serverless-fleets/data/input/inferencing/recipes/apricot-kolaches.json
new file mode 100644
index 000000000..e41cfdc00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-kolaches.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "To make Filling:  Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.",
+        "Mash apricots, stir in 2 tablespoons of sugar and let filling cool.  Set aside.",
+        "To make Dough:   Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well.  Add flour and mix well. Shape dough into ball and chill 1 hour.",
+        "Turn dough onto well-floured surface, working with only half the dough.  Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal.",
+        "Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.",
+        "Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "6 ounces cream cheese, softened",
+        "2 tablespoons white sugar",
+        "2 cups all-purpose flour",
+        "3/4 cup dried apricots",
+        "1 1/2 cups water",
+        "3/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Kolaches",
+    "url": "http://allrecipes.com/recipe/9817/apricot-kolaches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-leather.json b/serverless-fleets/data/input/inferencing/recipes/apricot-leather.json
new file mode 100644
index 000000000..8daf6571f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-leather.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.",
+        "Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.",
+        "Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.",
+        "Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container."
+    ],
+    "ingredients": [
+        "1 teaspoon lemon juice",
+        "2 cups pitted and diced fresh apricots",
+        "1/2 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Leather",
+    "url": "http://allrecipes.com/recipe/62392/apricot-leather/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-lentil-soup.json b/serverless-fleets/data/input/inferencing/recipes/apricot-lentil-soup.json
new file mode 100644
index 000000000..61307ab4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-lentil-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.",
+        "Stir in tomatoes,  and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.",
+        "Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 onion, chopped",
+        "2 cloves garlic, minced",
+        "1/3 cup dried apricots",
+        "1 1/2 cups red lentils",
+        "5 cups chicken stock",
+        "3 roma (plum) tomatoes - peeled, seeded and chopped",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon dried thyme",
+        "salt to taste",
+        "ground black pepper to taste",
+        "2 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Lentil Soup",
+    "url": "http://allrecipes.com/recipe/12979/apricot-lentil-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-linzertorte-with-quark-whipped-cream-356795.json b/serverless-fleets/data/input/inferencing/recipes/apricot-linzertorte-with-quark-whipped-cream-356795.json
new file mode 100644
index 000000000..2acebbe57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-linzertorte-with-quark-whipped-cream-356795.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter 10-inch springform pan. Process nuts and 1/4 cup flour in processor until nuts are finely ground. Transfer to medium bowl. Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves. Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl. Beat in egg, then egg yolk and orange peel. Gradually stir in dry ingredients. Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip. Spread remaining batter in pan.",
+        "Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.",
+        "Using some of batter in pastry bag, pipe border around edge of torte bottom. Spread preserves evenly over torte bottom. Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction. Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.",
+        "Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.",
+        "A slightly tangy, soft unripened cow's-milk cheese; available at some supermarkets and at specialty foods stores (such as Whole Foods markets) and natural foods stores."
+    ],
+    "ingredients": [
+        "2 cups blanched hazelnuts, toasted , cooled (about 10 ounces)",
+        "1 1/4 cups all purpose flour, divided",
+        "2 teaspoons unsweetened cocoa powder",
+        "1 teaspoon ground cinnamon",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon (generous) ground cloves",
+        "14 tablespoons (1 3/4 sticks) unsalted butter, room temperature",
+        "1 1/4 cups sugar",
+        "1 large egg",
+        "1 large egg yolk",
+        "2 teaspoons finely grated orange peel",
+        "1 cup apricot preserves",
+        "2/3 cup chilled heavy whipping cream",
+        "1/3 cup whole-milk quark* or Greek-style yogurt",
+        "Powdered sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Mixer",
+        "Cheese",
+        "Egg",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "High Fiber",
+        "Orange",
+        "Hazelnut",
+        "Christmas Eve",
+        "Potluck",
+        "Jam or Jelly",
+        "Butter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Linzertorte with Quark Whipped Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-linzertorte-with-quark-whipped-cream-356795"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-miso-jam-395450.json b/serverless-fleets/data/input/inferencing/recipes/apricot-miso-jam-395450.json
new file mode 100644
index 000000000..2ea46fe83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-miso-jam-395450.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Combine 2 cups chopped dried apricots, 1/2 cup chopped dried tart cherries, 1/2 cup sake or dry white wine, 1/4 cup fresh orange juice, 1 tablespoon fresh lemon juice, and 1 cup water in a large saucepan; let soak for 2 hours. Place 1 whole star anise, 1 small bay leaf, 1/2 cinnamon stick, and 1/2 teaspoon finely grated peeled ginger in the center of a layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle. Add to pan. Bring to a simmer over medium heat; reduce heat to low and cook, stirring often, for 30 minutes. Stir in 1 tablespoon plus 2 teaspoons miso. Continue to cook, stirring occasionally, until mixture is thickened, 5-10 minutes. Let cool."
+    ],
+    "ingredients": [
+        "2 cups chopped dried apricots",
+        "1/2 cup chopped dried tart cherries",
+        "1/2 cup sake or dry white wine",
+        "1/4 cup fresh orange juice",
+        "1 tablespoon fresh lemon juice",
+        "1 whole star anise",
+        "1 small bay leaf",
+        "1/2 cinnamon stick",
+        "1/2 teaspoon finely grated peeled ginger",
+        "1 tablespoon plus 2 teaspoons miso"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Fruit",
+        "Soy",
+        "Side",
+        "Vegetarian",
+        "Low Cal",
+        "Low Sodium",
+        "Apricot",
+        "Cherry",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan",
+        "Edible Gift",
+        "Simmer",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Apricot Miso Jam",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-miso-jam-395450"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-muffins.json b/serverless-fleets/data/input/inferencing/recipes/apricot-muffins.json
new file mode 100644
index 000000000..27f18b6d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.",
+        "In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.",
+        "Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack."
+    ],
+    "ingredients": [
+        "1 cup chopped dried apricots",
+        "1 cup boiling water",
+        "2 cups all-purpose flour",
+        "3/4 cup white sugar",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/4 cup melted butter",
+        "1/4 cup vegetable oil",
+        "1 cup buttermilk",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Muffins",
+    "url": "http://allrecipes.com/recipe/27294/apricot-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-mustard-baked-chicken-56390038.json b/serverless-fleets/data/input/inferencing/recipes/apricot-mustard-baked-chicken-56390038.json
new file mode 100644
index 000000000..06f7193d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-mustard-baked-chicken-56390038.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 400\u00b0F.",
+        "Place the chicken on a rimmed cookie sheet or baking dish lined with foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes.",
+        "While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan over low heat for about 3 minutes. It should be slightly syrupy.",
+        "Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 15 minutes. For the last 3 minutes, place the chicken under the broiler on the top rack so it gets golden and crispy looking."
+    ],
+    "ingredients": [
+        "6 to 8 skin-on chicken pieces (thighs or drumsticks), rinsed and patted dry",
+        "Salt and pepper",
+        "3/4 cup apricot jam",
+        "1 tablespoon grainy mustard",
+        "1/4 cup water",
+        "Leaves from 2 sprigs fresh thyme"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Mustard",
+        "Bake",
+        "Kid-Friendly",
+        "Dinner",
+        "Apricot",
+        "Healthy",
+        "Low Cholesterol"
+    ],
+    "title": "Apricot-Mustard Baked Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-mustard-baked-chicken-56390038"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-mustard-glazed-salmon-with-ar.json b/serverless-fleets/data/input/inferencing/recipes/apricot-mustard-glazed-salmon-with-ar.json
new file mode 100644
index 000000000..789011ce8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-mustard-glazed-salmon-with-ar.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Mix 1/4 cup apricot preserves, 1 1/2 tablespoon mustard, and 1 teaspoon balsamic vinegar in a bowl to make glaze. Divide glaze between 2 separate bowls.",
+        "Whisk 2 tablespoons balsamic vinegar, 2 teaspoon apricot preserves, 1 teaspoon mustard, salt, and pepper together in a bowl. Drizzle in 1/4 cup olive oil, whisking constantly, until dressing is emulsified.",
+        "Preheat Panasonic Countertop Induction Oven to Medium-High on the \"Grill\" setting.",
+        "Brush 1 teaspoon of olive oil over both sides of each piece of salmon. Season with salt and pepper.",
+        "Place salmon flesh-side down in the center of the grill pan. Set timer for 3 1/2 minutes and press \"Start.\" Flip salmon so skin side is down. Brush with glaze from one of the bowls. Set timer for 4 minutes and press \"Start.\" Remove salmon to a plate and spoon glaze from the second bowl on top. Let salmon rest for 5 minutes.",
+        "Place 1 1/2 cup arugula and 1/2 cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets."
+    ],
+    "ingredients": [
+        "1/4 cup apricot preserves",
+        "1 1/2 tablespoons whole-grain mustard",
+        "1 teaspoon balsamic vinegar",
+        "2 tablespoons balsamic vinegar",
+        "2 teaspoons apricot preserves",
+        "1 teaspoon whole-grain mustard",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/4 cup extra-virgin olive oil",
+        "2 teaspoons extra-virgin olive oil",
+        "2 (8 ounce) salmon fillets, cut 1 1/4-inch thick",
+        "salt and ground black pepper to taste",
+        "3 cups baby arugula",
+        "1 cup cherry tomatoes (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Mustard-Glazed Salmon with Arugula",
+    "url": "http://allrecipes.com/recipe/256635/apricot-mustard-glazed-salmon-with-ar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-nectar-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/apricot-nectar-cake-i.json
new file mode 100644
index 000000000..5c50da217
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-nectar-cake-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Grease and flour a 10 inch tube pan.  Preheat oven to 325 degrees F (165 degrees C).",
+        "Combine cake mix with sugar, cooking oil, and apricot nectar.  Beat for two minutes with mixer.  Add eggs one at a time, beating for 30 seconds after each addition.  Pour batter into pan.",
+        "Bake for 50 to 60 minutes.  Cool for 10 minutes in the pan before turning out onto a plate.",
+        "In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency.  Drizzle glaze over sides of warm cake."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package lemon cake mix",
+        "1/3 cup white sugar",
+        "1/2 cup vegetable oil",
+        "1 cup apricot nectar",
+        "4 eggs",
+        "1 cup confectioners' sugar",
+        "2 tablespoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Nectar Cake I",
+    "url": "http://allrecipes.com/recipe/7669/apricot-nectar-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-nectar-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/apricot-nectar-cake-ii.json
new file mode 100644
index 000000000..725b6b88a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-nectar-cake-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.",
+        "Mix the cake mix, eggs, vegetable oil, and apricot nectar together.",
+        "Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.",
+        "To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "4 eggs",
+        "3/4 cup vegetable oil",
+        "3/4 cup apricot nectar",
+        "1/3 cup hot water",
+        "2 cups confectioners' sugar",
+        "6 tablespoons lemon juice",
+        "1 (3 ounce) package lemon flavored Jell-O\u00ae mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Nectar Cake II",
+    "url": "http://allrecipes.com/recipe/7840/apricot-nectar-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-nectar-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/apricot-nectar-pound-cake.json
new file mode 100644
index 000000000..4e5e9262c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-nectar-pound-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.",
+        "In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.",
+        "Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.",
+        "To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package moist yellow cake mix",
+        "4 eggs",
+        "1/2 cup white sugar",
+        "1/2 cup vegetable oil",
+        "3/4 cup apricot nectar",
+        "1/4 cup apricot brandy",
+        "3 tablespoons apricot nectar",
+        "3 tablespoons white sugar",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Nectar Pound Cake",
+    "url": "http://allrecipes.com/recipe/87312/apricot-nectar-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-noodle-kugel.json b/serverless-fleets/data/input/inferencing/recipes/apricot-noodle-kugel.json
new file mode 100644
index 000000000..5cc19e59e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-noodle-kugel.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.",
+        "Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.",
+        "In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.",
+        "In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.",
+        "Bake 45 minutes in the preheated oven, until bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package wide egg noodles",
+        "1/4 cup butter, softened",
+        "1 (3 ounce) package cream cheese, softened",
+        "3 eggs, beaten",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1 cup apricot nectar",
+        "1 cup milk",
+        "1/2 cup golden raisins (optional)",
+        "1 1/2 cups cornflake crumbs",
+        "1/2 cup butter, softened",
+        "1/4 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Noodle Kugel",
+    "url": "http://allrecipes.com/recipe/39936/apricot-noodle-kugel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-nut-bread.json b/serverless-fleets/data/input/inferencing/recipes/apricot-nut-bread.json
new file mode 100644
index 000000000..faa0c30b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-nut-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup.",
+        "Whisk together the flour, baking powder, soda, and salt.",
+        "In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat fill fluffy. Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan.",
+        "Bake at 350 degrees F (175 degrees C) for 50 minutes.  Remove from pan, and cool on a rack."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can apricot halves",
+        "1/3 cup shortening",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "1 3/4 cups sifted all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Nut Bread",
+    "url": "http://allrecipes.com/recipe/6710/apricot-nut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-oat-bread.json b/serverless-fleets/data/input/inferencing/recipes/apricot-oat-bread.json
new file mode 100644
index 000000000..96e02c58c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-oat-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.",
+        "Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving."
+    ],
+    "ingredients": [
+        "4 1/4 cups bread flour",
+        "2/3 cup rolled oats",
+        "1 tablespoon white sugar",
+        "2 teaspoons active dry yeast",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon ground cinnamon",
+        "2 tablespoons butter, cut up",
+        "1 2/3 cups orange juice",
+        "1/2 cup diced dried apricots",
+        "2 tablespoons honey, warmed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Oat Bread",
+    "url": "http://allrecipes.com/recipe/187488/apricot-oat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-orange-bread.json b/serverless-fleets/data/input/inferencing/recipes/apricot-orange-bread.json
new file mode 100644
index 000000000..d4456ed5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-orange-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together flour, baking powder, salt and baking soda, set aside.",
+        "In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots, chocolate chips and walnuts. Pour batter into the prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "3/4 cup white sugar",
+        "1/4 cup butter or margarine, softened",
+        "1/2 cup orange juice",
+        "2 tablespoons milk",
+        "1 egg",
+        "1 1/2 cups dried apricots, chopped",
+        "1/2 cup semisweet chocolate chips",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Orange Bread",
+    "url": "http://allrecipes.com/recipe/17115/apricot-orange-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-orange-cranberry-breads-10934.json b/serverless-fleets/data/input/inferencing/recipes/apricot-orange-cranberry-breads-10934.json
new file mode 100644
index 000000000..7b805f191
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-orange-cranberry-breads-10934.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350\u00b0F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month."
+    ],
+    "ingredients": [
+        "3 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons double-acting baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "1 cup sugar",
+        "1 tablespoon plus 1 teaspoon freshly grated orange zest",
+        "2 large eggs",
+        "2/3 cup fresh orange juice",
+        "2/3 cup milk",
+        "2/3 cup finely chopped dried apricots",
+        "2/3 cup chopped walnuts or pecans",
+        "3 cups cranberries, picked over and chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Dairy",
+        "Brunch",
+        "Bake",
+        "Cranberry",
+        "Orange",
+        "Apricot",
+        "Pecan",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Apricot Orange Cranberry Breads",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-orange-cranberry-breads-10934"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-orange-gelatin-salad.json b/serverless-fleets/data/input/inferencing/recipes/apricot-orange-gelatin-salad.json
new file mode 100644
index 000000000..d3317a35e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-orange-gelatin-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups.",
+        "In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool.",
+        "To the gelatin mixture, add the apricots, pineapple, nuts and marshmallows. Stir to combine, pour into a lightly oiled 9x13 inch pan and chill until firm.",
+        "In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled.",
+        "Whip cream until stiff peaks form; fold into chilled custard mixture. Spread over gelatin, refrigerate, and sprinkle with cheese before serving."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can apricot halves, drained with juice reserved",
+        "2 (8 ounce) cans crushed pineapple, drained with juice reserved",
+        "2 (6 ounce) packages orange flavored Jell-O\u00ae mix",
+        "2 cups hot water",
+        "1/2 cup chopped walnuts",
+        "1 cup miniature marshmallows",
+        "1 cup white sugar",
+        "1 egg, beaten",
+        "3 tablespoons all-purpose flour",
+        "2 tablespoons butter",
+        "1 cup heavy cream",
+        "1/2 cup shredded Colby longhorn cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot-Orange Gelatin Salad",
+    "url": "http://allrecipes.com/recipe/13734/apricot-orange-gelatin-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-orange-syrup-with-amaretto.json b/serverless-fleets/data/input/inferencing/recipes/apricot-orange-syrup-with-amaretto.json
new file mode 100644
index 000000000..123a0b7ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-orange-syrup-with-amaretto.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.",
+        "Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes."
+    ],
+    "ingredients": [
+        "3/4 pound very ripe fresh apricots, pitted and halved",
+        "1/2 cup white sugar",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup orange juice",
+        "1 tablespoon amaretto liqueur",
+        "1 tablespoon water, if needed (optional)",
+        "1/2 teaspoon cornstarch",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Orange Syrup with Amaretto",
+    "url": "http://allrecipes.com/recipe/215120/apricot-orange-syrup-with-amaretto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pear-cordials-233206.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pear-cordials-233206.json
new file mode 100644
index 000000000..65ca53278
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pear-cordials-233206.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Divide rock candy among containers. Add fruit and cover with vodka. Seal containers tightly and let stand for 6 weeks, preferably in a cool, dark place. Serve as an after-dinner drink or drizzle over ice cream."
+    ],
+    "ingredients": [
+        "1 1/2 pounds rock candy (see tip, below)",
+        "1 1/2 pounds dried pears and/or apricots",
+        "2 liters vodka"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Vodka",
+        "Alcoholic",
+        "Christmas",
+        "Cocktail",
+        "Pear",
+        "Apricot",
+        "Drink"
+    ],
+    "title": "Apricot Pear Cordials",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-pear-cordials-233206"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pecan-sweet-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pecan-sweet-potatoes.json
new file mode 100644
index 000000000..0475e877f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pecan-sweet-potatoes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.",
+        "Bake in the preheated oven until tender and bubbling, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "3 pounds sweet potatoes, peeled and cut into chunks",
+        "1 cup packed brown sugar",
+        "5 teaspoons cornstarch",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground cinnamon",
+        "1 cup apricot nectar",
+        "1/2 cup hot water",
+        "2 teaspoons grated orange peel",
+        "2 tablespoons butter",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot-Pecan Sweet Potatoes",
+    "url": "http://allrecipes.com/recipe/216386/apricot-pecan-sweet-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pecan-upside-down-cake-5382.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pecan-upside-down-cake-5382.json
new file mode 100644
index 000000000..827222520
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pecan-upside-down-cake-5382.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over. Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.",
+        "Whisk flour, baking powder, nutmeg and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and creamy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients alternately with milk in 3 additions.",
+        "Spoon batter over apricots. Bake cake until top is golden and tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer pan to rack. Run knife around pan sides. Cool cake on rack 10 minutes. Place plate over pan; invert cake onto plate. Gently lift off pan.",
+        "Set cake pan over low heat and whisk any sugar mixture remaining in pan until syrupy, about 30 seconds. Pour syrup over cake. Serve warm with whipped cream"
+    ],
+    "ingredients": [
+        "5 tablespoons unsalted butter",
+        "3/4 cup (packed) golden brown sugar",
+        "7 fresh cherries, halved, pitted",
+        "1/3 cup chopped pecans",
+        "7 large apricots, halved, pitted",
+        "1 3/4 cups unbleached all purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "2/3 cup sugar",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "2/3 cup whole milk, room temperature",
+        "Whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Cherry",
+        "Pecan",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Pecan Upside-Down Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-pecan-upside-down-cake-5382"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-phyllo-napoleons-103404.json b/serverless-fleets/data/input/inferencing/recipes/apricot-phyllo-napoleons-103404.json
new file mode 100644
index 000000000..645cac52b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-phyllo-napoleons-103404.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Drain yogurt in a cheesecloth-lined sieve or colander set over a bowl, covered and chilled, 8 hours.",
+        "Preheat oven to 350\u00b0F.",
+        "Put stack of phyllo on a work surface and cover stack with 2 overlapping sheets of plastic wrap and then a damp kitchen towel. Stir together butter and oil.",
+        "Arrange 1 phyllo sheet on a large parchment-lined baking sheet, then spread with one fourth of butter mixture using a dampened pastry brush. Sprinkle with 1 teaspoon granulated sugar. Top with 3 more layers in same manner as first with remaining phyllo and butter mixture and 3 teaspoons granulated sugar. Cut stack into 12 rectangles (2 lengthwise cuts, 3 crosswise) and bake in middle of oven until crisp and golden brown, about 10 minutes. Cool in pan on a rack.",
+        "Scrape seeds from vanilla bean into a bowl using a small sharp knife. Stir in drained yogurt, sour cream, and 1 tablespoon brown sugar.",
+        "Heat a large nonstick skillet over moderately high heat. Add apricots and sprinkle with remaining 2 teaspoons granulated sugar. Gently toss until apricots are warm and tender, 2 to 3 minutes. Transfer apricots to a bowl with a slotted spoon.",
+        "Add water and remaining teaspoon brown sugar to skillet and deglaze by boiling over moderately high heat, scraping up brown bits, until reduced by about half. Toss apricots in warm syrup.",
+        "Place 1 phyllo rectangle on a plate and top with 3 apricot pieces and 1 generous tablespoon yogurt mixture. Make 2 more layers with phyllo squares, apricots, and yogurt mixture. Make 3 more napoleons in same manner."
+    ],
+    "ingredients": [
+        "1 cup nonfat yogurt",
+        "4 (17- by 12-inch) phyllo sheets",
+        "1 teaspoon unsalted butter, melted",
+        "1 teaspoon vegetable oil",
+        "6 teaspoons granulated sugar",
+        "1 vanilla bean, halved lengthwise",
+        "1/4 cup low-fat sour cream",
+        "1 tablespoon plus 1 teaspoon packed light brown sugar",
+        "6 fresh apricots (1 pound), pitted and each cut into 6 wedges",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Yogurt",
+        "Apricot",
+        "Spring",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Phyllo Napoleons",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-phyllo-napoleons-103404"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pie-with-candied-ginger-and-crunchy-topping-109813.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pie-with-candied-ginger-and-crunchy-topping-109813.json
new file mode 100644
index 000000000..203d6257e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pie-with-candied-ginger-and-crunchy-topping-109813.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Whisk flour, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add 3 tablespoons ice water and stir until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.",
+        "Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under and crimp decoratively. Refrigerate 30 minutes.",
+        "Preheat oven to 375\u00b0F. Line crust with foil; fill with dried beans or pie weights. Bake until dough begins to set, about 20 minutes. Remove foil and beans. Bake until crust is just beginning to brown, about 5 minutes longer. Maintain oven temperature.",
+        "Mix first 7 ingredients in medium bowl to blend. Add butter; rub in with fingertips until moist clumps form.",
+        "Mix all ingredients in large bowl to blend. Transfer to warm pie crust.",
+        "Sprinkle topping evenly over apricot mixture. Bake pie until topping is brown and filling is bubbling thickly, about 45 minutes, covering crust with foil after 30 minutes if browning too quickly. Cool completely. Cut into wedges and serve."
+    ],
+    "ingredients": [
+        "1 1/4 cups all purpose flour",
+        "1 teaspoon sugar",
+        "1/4 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "3 tablespoons (or more) ice water",
+        "1/2 cup Grape Nuts",
+        "1/2 cup (packed) golden brown sugar",
+        "1/3 cup all purpose flour",
+        "1/3 cup toasted slivered almonds, finely chopped",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground ginger",
+        "1/4 teaspoon salt",
+        "1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1 1/2 pounds apricots, halved, pitted, cut into 1/2-inch slices (about 5 cups)",
+        "5 tablespoons sugar",
+        "3 tablespoons coarsely chopped crystallized ginger",
+        "4 teaspoons cornstarch",
+        "1/8 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Almond",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Kosher"
+    ],
+    "title": "Apricot Pie with Candied Ginger and Crunchy Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-pie-with-candied-ginger-and-crunchy-topping-109813"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pie.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pie.json
new file mode 100644
index 000000000..bc63d06f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.",
+        "Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.",
+        "Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 cup butter-flavored shortening",
+        "6 tablespoons water, or as needed",
+        "1 cup white sugar",
+        "1/4 cup all-purpose flour",
+        "1/4 teaspoon ground cinnamon",
+        "1 teaspoon lemon juice",
+        "5 cups fresh apricots, pitted and quartered",
+        "1 teaspoon sugar for sprinkling, or as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Pie",
+    "url": "http://allrecipes.com/recipe/214747/apricot-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pistachio-charoset-234302.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pistachio-charoset-234302.json
new file mode 100644
index 000000000..def6f2586
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pistachio-charoset-234302.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid."
+    ],
+    "ingredients": [
+        "1 cup minced dried apricots, preferably Californian",
+        "1 cup unsalted shelled pistachio nuts (not dyed red), chopped and lightly toasted",
+        "1/3 cup sweet white wine, such as Bartenura Moscato d'Asti or Herzog Late Harvest Riesling",
+        "1 tablespoon plus one teaspoon fresh lemon juice",
+        "1 tablespoon shredded fresh mint",
+        "10 threads saffron, crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Food Processor",
+        "Fruit",
+        "Nut",
+        "No-Cook",
+        "Passover",
+        "Lemon",
+        "Apricot",
+        "Mint",
+        "Pistachio",
+        "White Wine",
+        "Kosher"
+    ],
+    "title": "Apricot-Pistachio Charoset",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-pistachio-charoset-234302"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pistachio-fruitcakes-2803.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pistachio-fruitcakes-2803.json
new file mode 100644
index 000000000..f8fa36c05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pistachio-fruitcakes-2803.json
@@ -0,0 +1,61 @@
+{
+    "directions": [
+        "Combine 2 cups sugar and 2 cups water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup completely. Add 1 cup bourbon, peaches, raisins, pears and pineapple to syrup and toss. Let stand 2 hours at room temperature.",
+        "Preheat oven to 300\u00b0F. Butter two 9x5x3-inch loaf pans. Line with parchment; butter parchment. Drain fruit thoroughly. Mix pistachios, coconut, almonds and 3/4 cup flour in large bowl. Add fruit mixture and toss. Mix remaining 3/4 cup flour, nutmeg, cinnamon, salt and baking soda in medium bowl. Whisk 6 tablespoons bourbon, buttermilk and orange juice in small bowl.",
+        "Using electric mixer, cream butter, remaining 1 cup sugar and lemon peel in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Stir in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients. Fold in fruit mixture.",
+        "Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 1 1/2 hours. Cool cakes in pans on racks 15 minutes. Turn out cakes onto racks; peel off paper. Turn cakes right side up.",
+        "Mix remaining 4 tablespoons bourbon with peach preserves in small bowl. Brush mixture over top and sides of warm cakes. Cool completely. Wrap tightly and store in cool dark place at least 2 days and up to 1 month."
+    ],
+    "ingredients": [
+        "3 cups sugar",
+        "2 cups water",
+        "1 cup plus 10 tablespoons bourbon",
+        "2 cups chopped dried peaches",
+        "1 cup golden raisins",
+        "1 cup chopped dried pears",
+        "1 cup chopped dried pineapple",
+        "1 1/2 cups unsalted shelled pistachios, coarsely chopped",
+        "1 cup sweetened shredded coconut",
+        "1 cup finely ground almonds",
+        "1 1/2 cups unbleached all purpose flour",
+        "1 1/4 teaspoons ground nutmeg",
+        "1/8 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "6 tablespoons buttermilk",
+        "1/4 cup fresh orange juice",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1 tablespoon grated lemon peel",
+        "4 large eggs, room temperature",
+        "1/4 cup peach preserves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Bourbon",
+        "Mixer",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Dried Fruit",
+        "Raisin",
+        "Apricot",
+        "Peach",
+        "Tropical Fruit",
+        "Coconut",
+        "Pineapple",
+        "Pistachio",
+        "Spice",
+        "Winter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Pistachio Fruitcakes",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-pistachio-fruitcakes-2803"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pistachio-muffins-baked-on-the-grill-51241420.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pistachio-muffins-baked-on-the-grill-51241420.json
new file mode 100644
index 000000000..3ce464eae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pistachio-muffins-baked-on-the-grill-51241420.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Set up a grill for indirect grilling, with only half or two-thirds of the burners lit on a gas grill or with the coals on one side. Bring the grill temperature to about 450\u00b0. Line a 12-cup muffin tin with paper or foil liners.",
+        "In a large bowl, whisk the flour with the cornmeal, salt, baking powder and baking soda.",
+        "In a medium bowl, whisk the sugar with the eggs, sour cream and butter; mix into the dry ingredients, then fold in the apricots and pistachios. The batter will be quite thick.",
+        "Spoon the batter into the muffin cups, filling each cup almost to the top. Set the muffin tin on the unlit side of the grill, close the lid and bake the muffins for 20 to 25 minutes, keeping the grill temperature between 400\u00b0 and 450\u00b0 and turning the pan once halfway through. The muffins are done when they are lightly browned on top and when a toothpick inserted in them comes out with a few moist crumbs attached.",
+        "Carefully transfer the muffins to a rack and let cool slightly. Serve warm or at room temperature with yogurt."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup cornmeal",
+        "1/4 teaspoon salt",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "3/4 cup sugar",
+        "2 large eggs",
+        "1 cup sour cream or full-fat yogurt",
+        "6 tablespoons butter, melted and cooled",
+        "7 ounces apricots (about 2 to 4 apricots), pitted and cut into 1/4 inch pieces",
+        "1/2 cup shelled pistachios, roughly chopped",
+        "Yogurt, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Apricot",
+        "Pistachio",
+        "Cornmeal",
+        "Grill",
+        "Grill/Barbecue",
+        "Pastry",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Pistachio Muffins Baked on the Grill",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-pistachio-muffins-baked-on-the-grill-51241420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pork-chops.json
new file mode 100644
index 000000000..ca982c5c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pork-chops.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.",
+        "Pour mixture over chops and bake for 1 hour."
+    ],
+    "ingredients": [
+        "6 pork chops",
+        "1 (1 ounce) package dry onion soup mix",
+        "10 ounces Russian-style salad dressing",
+        "1 cup apricot preserves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Pork Chops",
+    "url": "http://allrecipes.com/recipe/21294/apricot-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-pork-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/apricot-pork-tenderloin.json
new file mode 100644
index 000000000..e82db60b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-pork-tenderloin.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.",
+        "Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "2 pounds pork tenderloin",
+        "1/4 cup softened butter",
+        "salt and pepper to taste",
+        "1 teaspoon ground thyme",
+        "2 teaspoons garlic powder",
+        "1 (18 ounce) jar apricot preserves",
+        "2 tablespoons honey, or to taste",
+        "1/4 cup dry sherry"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/201010/apricot-pork-tenderloin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-raisin-cookies.json b/serverless-fleets/data/input/inferencing/recipes/apricot-raisin-cookies.json
new file mode 100644
index 000000000..988cce232
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-raisin-cookies.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Grind apricots in food processor or blender.",
+        "In small  bowl, combine flour, baking powder, spices and salt.",
+        "In a large bowl, cream the shortening and sugar.  Dissolve baking soda in warm water and add to creamed mixture, beating until smooth.  Beat in the egg.",
+        "Slowly blend in the dry ingredients, mixing until well blended.  Fold in the apricots, raisins and pecans.  Cover and chill for one hour.",
+        "Preheat oven to 375 degrees F.  Grease cookie sheets.",
+        "Drop dough by teaspoonfuls two inches apart.  Bake for 18 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup dried apricots",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground allspice",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 cup shortening",
+        "1 cup white sugar",
+        "1 teaspoon baking soda",
+        "1 tablespoon warm water",
+        "1 egg",
+        "1 cup raisins",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Raisin Cookies",
+    "url": "http://allrecipes.com/recipe/9649/apricot-raisin-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-raisin-loaf.json b/serverless-fleets/data/input/inferencing/recipes/apricot-raisin-loaf.json
new file mode 100644
index 000000000..a6046f87f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-raisin-loaf.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Whisk together flour, baking powder, and salt.  Stir in apricots, raisins, nuts, and rind.",
+        "In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth.  Beat in second egg.  Blend in orange juice.  Pour in flour mixture all at once, and stir just to moisten.  Scrape into greased 9 x 5 x 3 inch loaf pan.",
+        "Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done.  Let stand 10 minutes, and then remove loaf from pan.",
+        "Stir apricot jam and water together, and heat.  Put through strainer. Spoon glaze over hot loaf. Cool on wire rack."
+    ],
+    "ingredients": [
+        "1/4 cup margarine",
+        "3/4 cup packed brown sugar",
+        "2 eggs",
+        "1 cup orange juice",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 cup dried apricots, chopped",
+        "1 cup raisins",
+        "1/2 cup pecans, coarsely chopped",
+        "1 tablespoon orange zest",
+        "3 tablespoons apricot jam",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Raisin Loaf",
+    "url": "http://allrecipes.com/recipe/6892/apricot-raisin-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-raisin-pie-with-stevia.json b/serverless-fleets/data/input/inferencing/recipes/apricot-raisin-pie-with-stevia.json
new file mode 100644
index 000000000..fe5b7d843
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-raisin-pie-with-stevia.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Whisk together the powdered milk, cornstarch, stevia powder, cinnamon, and salt in a small bowl; set aside.",
+        "Place apricots, raisins, and water in a small saucepan over medium heat, and bring to a boil.  Boil for 5 minutes, stirring occasionally. Stir in the powdered milk mixture, and cook, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat; stir in white vinegar and butter. Allow to cool for 15 minutes.",
+        "Turn the filling into a pastry lined pie pan. Cover with top crust. Seal edges, and cut slits in the top crust.",
+        "Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Remove from oven and allow to cool before slicing."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "\u00bd cup powdered milk",
+        "2 tablespoons cornstarch",
+        "\u00bd teaspoon stevia powder",
+        "\u00bd teaspoon ground cinnamon",
+        "\u00bc teaspoon salt",
+        "1 cup dried apricots, chopped",
+        "1 cup raisins",
+        "2 cups water",
+        "1 tablespoon white vinegar",
+        "1 tablespoon butter",
+        "1  double crust ready-to-use pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Raisin Pie with Stevia",
+    "url": "http://allrecipes.com/recipe/143614/apricot-raisin-pie-with-stevia/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-raspberry-pavlovas-with-sliced-almonds-232270.json b/serverless-fleets/data/input/inferencing/recipes/apricot-raspberry-pavlovas-with-sliced-almonds-232270.json
new file mode 100644
index 000000000..6a80b7585
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-raspberry-pavlovas-with-sliced-almonds-232270.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar; beat until thick and mixture resembles marshmallow creme, about 5 minutes. Beat in cornstarch and almond extract. Drop meringue onto prepared sheet in 6 mounds, spacing apart. Using spoon, make indentationin center of each. Sprinkle almonds over meringues. Place in oven; immediately reduce temperature to 250\u00b0F. Bake until meringues are dry outside but centers are still soft, about 45 minutes. Cool on sheet on rack 30 minutes.",
+        "Meanwhile, stir apricots and 3/4 cup sugar in large nonstick skillet over medium-high heat until sugar dissolves and apricots are soft, about 5 minutes. Stir in vanilla. Transfer to bowl; chill until cool. Stir in raspberries.",
+        "Using electric mixer, beat cream with remaining 1 tablespoon sugar in medium bowl until peaks form.",
+        "Place meringues on plates. Spoon whipped cream into center of each. Top with apricot mixture and serve."
+    ],
+    "ingredients": [
+        "4 large egg whites",
+        "1 3/4 cups plus 1 tablespoon sugar, divided",
+        "2 teaspoons cornstarch",
+        "1/4 teaspoon almond extract",
+        "1/3 cup sliced almonds",
+        "1 1/2 pounds apricots, halved, pitted, each half cut into 3 wedges",
+        "1 teaspoon vanilla extract",
+        "1 1/2-pint container raspberries",
+        "1 cup chilled whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Raspberry",
+        "Apricot",
+        "Almond",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Raspberry Pavlovas with Sliced Almonds",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-raspberry-pavlovas-with-sliced-almonds-232270"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-raspberry-pie-106598.json b/serverless-fleets/data/input/inferencing/recipes/apricot-raspberry-pie-106598.json
new file mode 100644
index 000000000..18f6f89fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-raspberry-pie-106598.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Place a baking sheet in middle of oven and preheat oven to 450\u00b0F.",
+        "Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.",
+        "Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.",
+        "Roll out remaining piece of dough into an 11-inch round.",
+        "Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.",
+        "Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar. Cut 3 steam vents in top crust with a sharp small knife.",
+        "Bake pie on hot baking sheet 15 minutes. Reduce oven temperature to 375\u00b0F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more. Cool pie on a rack at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "1/4 cup cornstarch",
+        "1/4 teaspoon salt",
+        "1 1/4 cups sugar",
+        "Pastry dough",
+        "1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges",
+        "1 1/2 cups raspberries (7 ounces)",
+        "1 large egg, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Fourth of July",
+        "Picnic",
+        "Thanksgiving",
+        "Raspberry",
+        "Apricot",
+        "Summer",
+        "Family Reunion",
+        "Gourmet"
+    ],
+    "title": "Apricot Raspberry Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-raspberry-pie-106598"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-raspberry-pie-with-hazelnut-streusel-topping-103535.json b/serverless-fleets/data/input/inferencing/recipes/apricot-raspberry-pie-with-hazelnut-streusel-topping-103535.json
new file mode 100644
index 000000000..a39f4d01e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-raspberry-pie-with-hazelnut-streusel-topping-103535.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Position rack in lowest third of oven and preheat to 400\u00b0F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.",
+        "Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.",
+        "Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.",
+        "Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours."
+    ],
+    "ingredients": [
+        "1/2 cup all purpose flour",
+        "1/2 cup hazelnuts (about 2 1/2 ounces)",
+        "1/4 cup (packed) golden brown sugar",
+        "1/4 cup sugar",
+        "1/4 teaspoon salt",
+        "5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces",
+        "1 1/2 pounds ripe apricots, halved, pitted, each half cut into 4 wedges",
+        "1 cup sugar",
+        "3 tablespoons all purpose flour",
+        "1/4 teaspoon ground allspice",
+        "1 1/2-pint basket raspberries",
+        "Flaky Pie Crust disk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Raspberry",
+        "Apricot",
+        "Summer",
+        "Family Reunion",
+        "Hazelnut",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Raspberry Pie with Hazelnut Streusel Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-raspberry-pie-with-hazelnut-streusel-topping-103535"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-salsa.json b/serverless-fleets/data/input/inferencing/recipes/apricot-salsa.json
new file mode 100644
index 000000000..649ebde0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-salsa.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "3 cups chopped fresh apricot",
+        "1 cup shallots, julienned",
+        "1/2 cup chopped green bell pepper",
+        "1/2 cup chopped red bell pepper",
+        "1/2 cup chopped fresh pineapple",
+        "1/4 cup chopped cherry tomatoes",
+        "1 habanero pepper, seeded and minced",
+        "2 cloves garlic, minced",
+        "1 teaspoon minced fresh cilantro",
+        "1/2 teaspoon cumin",
+        "1/4 cup fresh lime juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Salsa",
+    "url": "http://allrecipes.com/recipe/215113/apricot-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-shortbread-bars.json b/serverless-fleets/data/input/inferencing/recipes/apricot-shortbread-bars.json
new file mode 100644
index 000000000..25061a009
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-shortbread-bars.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.",
+        "Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.",
+        "Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.",
+        "Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup packed light brown sugar",
+        "2/3 cup butter or margarine, softened",
+        "1 1/2 cups chopped dried apricots",
+        "2 teaspoons grated lemon zest",
+        "1 1/2 cups white sugar",
+        "4 teaspoons cornstarch",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Shortbread Bars",
+    "url": "http://allrecipes.com/recipe/44385/apricot-shortbread-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-shortbread.json b/serverless-fleets/data/input/inferencing/recipes/apricot-shortbread.json
new file mode 100644
index 000000000..535f8f430
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-shortbread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F. Grease an 8x12-inch pan.",
+        "Cream butter and sugar. Add eggs singly and beat until light and fluffy. Add flour and lemon rind.",
+        "Put 1/2 dough in prepared pan and cover with apricot fruit filling. Drop remaining dough over top.",
+        "Bake for 45 minutes. Serve with light cream or milk."
+    ],
+    "ingredients": [
+        "1 1/3 cups sugar",
+        "3/4 cup butter or margarine",
+        "2 eggs",
+        "2 cups all-purpose flour, sifted",
+        "1/2 teaspoon grated lemon peel",
+        "1 (21 ounce) can LUCKY LEAF\u00ae Premium Apricot Fruit Filling & Topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Shortbread",
+    "url": "http://allrecipes.com/recipe/245207/apricot-shortbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-slush.json b/serverless-fleets/data/input/inferencing/recipes/apricot-slush.json
new file mode 100644
index 000000000..e90839a80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-slush.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix pineapple juice, apricot nectar, vodka, apricot brandy, orange juice concentrate, and lemonade concentrate in a large pitcher or bowl.",
+        "Store in freezer, stirring periodically, until a slushy consistency is achieved, 4 to 6 hours.",
+        "Ladle slush into large glasses; top with lemon-lime soda to serve."
+    ],
+    "ingredients": [
+        "1 1/2 quarts pineapple juice",
+        "1 quart apricot nectar",
+        "13 fluid ounces vodka",
+        "13 fluid ounces apricot brandy",
+        "1 (6 ounce) can frozen orange juice concentrate, thawed",
+        "1 (6 ounce) can frozen lemonade concentrate, thawed",
+        "1 (2 liter) bottle lemon-lime soda (such as 7-Up\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Slush",
+    "url": "http://allrecipes.com/recipe/229759/apricot-slush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-souffles-with-vanilla-rum-creme-anglaise-11814.json b/serverless-fleets/data/input/inferencing/recipes/apricot-souffles-with-vanilla-rum-creme-anglaise-11814.json
new file mode 100644
index 000000000..b034cf007
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-souffles-with-vanilla-rum-creme-anglaise-11814.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "In a heavy saucepan simmer apricots, water, and 1/2 cup sugar, covered, 20 minutes. Transfer hot mixture to a food processor and pur\u00e9e until very smooth. Force pur\u00e9e through a fine sieve into a bowl and stir in lemon juice, rum, vanilla, a pinch salt. Cool pur\u00e9e completely. Pur\u00e9e may be made 2 days ahead and chilled, covered,. Bring to room temperature before proceeding. Transfer pur\u00e9e to a large bowl.",
+        "Preheat oven to 350\u00b0F. Generously butter 7-ounce (3 1/2- by 1 3/4 - inch) ramekins and coat with additional sugar, knocking out excess.",
+        "In another large bowl with an electric mixer beat whites with pinch of salt until foamy. Beat in cream of tartar and beat whites until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one forth meringue into pur\u00e9e to lighten and fold in remaining meringue gently but thoroughly. Ladle batter into ramekins and bake souffl\u00e9s on a baking sheet in middle of oven 20 to 25 minutes, or until puffed, golden brown, and just set in center.",
+        "Remove ramekins from oven. With 2 forks pull open center of each souffl\u00e9 and pour some cr\u00e8me anglaise into each opening. Serve souffl\u00e9s immediately.",
+        "In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and remove pan from heat. Scrape seeds from bean with a knife into half-and-half, reserving pod for another use if desired.",
+        "In a bowl whisk together yolks, sugar, and a pinch of salt and whisk in hot half-and-half in a stream. Return custard to pan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened (170\u00b0F. on a candy thermometer), but do not let boil. Pour sauce through a fine sieve into a bowl and cool, stirring occasionally. Stir in rum. Chill sauce, covered, until very cold, at least 2 hours and up to 2 days. Makes about 2 1/4 cups."
+    ],
+    "ingredients": [
+        "6 ounces dried apricots (about 1 1/2 cups)",
+        "1 1/2 cups water",
+        "3/4 cup sugar plus additional for coating ramekins",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon dark rum if desired",
+        "1/2 teaspoon vanilla extract",
+        "5 large egg whites",
+        "1/4 teaspoon cream of tartar",
+        "Accompaniment:",
+        "2 cups half-and-half",
+        "1/2 vanilla bean, split lengthwise",
+        "5 large egg yolks",
+        "1/4 cup sugar",
+        "1 tablespoon dark rum, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Food Processor",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Vanilla",
+        "Chill",
+        "Simmer",
+        "Boil",
+        "Candy Thermometer",
+        "Ramekin",
+        "Gourmet"
+    ],
+    "title": "Apricot Souffles with Vanilla Rum Cr\u00e8me Anglaise",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-souffles-with-vanilla-rum-creme-anglaise-11814"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-sour-cream-scones-4412.json b/serverless-fleets/data/input/inferencing/recipes/apricot-sour-cream-scones-4412.json
new file mode 100644
index 000000000..07130ad06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-sour-cream-scones-4412.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.",
+        "Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 cups all purpose flour",
+        "1/4 cup (packed) golden brown sugar",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces",
+        "2/3 cup sour cream",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped dried apricots",
+        "1 large egg, beaten to blend (for glaze)",
+        "Additional golden brown sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Apricot",
+        "Sour Cream",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Sour Cream Scones",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-sour-cream-scones-4412"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-sponge-cake.json b/serverless-fleets/data/input/inferencing/recipes/apricot-sponge-cake.json
new file mode 100644
index 000000000..7339a6e95
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-sponge-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites.  Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.",
+        "Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.",
+        "Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time.  Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.",
+        "Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan."
+    ],
+    "ingredients": [
+        "1 1/4 cups cake flour",
+        "1 1/4 cups white sugar, divided",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking powder",
+        "5 eggs",
+        "1/4 cup apricot nectar",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Sponge Cake",
+    "url": "http://allrecipes.com/recipe/7308/apricot-sponge-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-spread-241467.json b/serverless-fleets/data/input/inferencing/recipes/apricot-spread-241467.json
new file mode 100644
index 000000000..4df758344
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-spread-241467.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)",
+        "Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.",
+        "Pur\u00e9e in a food processor until mixture is very smooth. Add water to pur\u00e9e if necessary to achieve a spreadable consistency.",
+        "Serve at room temperature or chilled."
+    ],
+    "ingredients": [
+        "1/2 pound dried apricots, preferably California (1 1/2 cups)",
+        "3/4 cup dry white wine",
+        "1/2 cup water",
+        "1/4 cup sugar",
+        "2 (3-inch) strips lemon zest",
+        "1 1/2 teaspoons dark rum"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Rum",
+        "Food Processor",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Vegetarian",
+        "Apricot",
+        "White Wine",
+        "Simmer",
+        "Gourmet",
+        "California",
+        "Fat Free",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Spread",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-spread-241467"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-squares.json b/serverless-fleets/data/input/inferencing/recipes/apricot-squares.json
new file mode 100644
index 000000000..d6b164f13
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-squares.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan.",
+        "Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.",
+        "Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.",
+        "In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.",
+        "Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar."
+    ],
+    "ingredients": [
+        "2/3 cup dried apricots",
+        "1/2 cup butter, softened",
+        "1/4 cup white sugar",
+        "1 cup sifted all-purpose flour",
+        "2 eggs",
+        "1 cup packed brown sugar",
+        "1/3 cup sifted all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup chopped walnuts",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Squares",
+    "url": "http://allrecipes.com/recipe/9752/apricot-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-stars-104632.json b/serverless-fleets/data/input/inferencing/recipes/apricot-stars-104632.json
new file mode 100644
index 000000000..15265e4e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-stars-104632.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Halve dough and reserve one half, covered and chilled. Roll out remaining dough between sheets of wax paper into an approximately 10-inch square, about 1/8 inch thick, and freeze or chill on a baking sheet until firm about 15 minutes.",
+        "With a 1 1/2- to 2-inch star-shaped cookie cutter cut out stars, arranging them about 1 inch apart on baking sheets and gathering scraps to reroll and cut for a total of 60 stars. If dough becomes too soft to work with, refreeze or chill uncut dough until firm.",
+        "Bake cookies in batches in middle of oven until pale golden, about 8 minutes, and transfer carefully to racks to cool.",
+        "Roll out, chill or freeze if necessary, and cut out reserved dough in same manner into about 60 more stars. With a smaller star or round cutter cut and lift out centers of second batch of stars. Bake second batch of cookies in middle of oven until pale golden, about 8 minutes, and transfer carefully to racks and cool.",
+        "In a small saucepan simmer jam, stirring, 2 minutes, and strain through a fine sieve into a bowl, pressing hard on solids.",
+        "On a tray or work surface, arrange whole stars, bottom sides up. Drop 1/4 teaspoon jam on each cookie, spreading almost to edges, and top with a cut-out star. Any remaining jam can be spooned into centers. Let cookies stand until set. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen."
+    ],
+    "ingredients": [
+        "1/2 prepared Basic Butter Cookie Dough",
+        "2/3 cup apricot jam"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Fruit",
+        "Bake",
+        "Christmas",
+        "Apricot",
+        "Winter",
+        "Edible Gift",
+        "Gourmet"
+    ],
+    "title": "Apricot Stars",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-stars-104632"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-sunburst-232199.json b/serverless-fleets/data/input/inferencing/recipes/apricot-sunburst-232199.json
new file mode 100644
index 000000000..062457ef2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-sunburst-232199.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "1. Place the apricots in a medium saucepan, cover with cold water, and bring just to a boil. Lower the heat, cover, and cook at a bare simmer until tender, 30 to 40 minutes. Drain the apricots, reserving the cooking liquid, and puree them in a food processor fitted with the metal blade. You should have about 1 cup of puree.",
+        "2. Preheat the oven to 375\u00b0F. Butter a 10-inch savarin mold and sprinkle it generously with sugar. Combine the pureed apricots, 1/4 cup of the sugar, and the lime juice, lime zest, salt, pistachios, pecans, and cherries in a large bowl.",
+        "3. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on high speed until they form soft peaks. With the mixer on, add the remaining 1/4 cup sugar in a slow stream. Continue to beat until the egg whites hold very stiff peaks. Carefully fold the whites into the apricot mixture. Scrape the mixture into the prepared savarin mold, and place it in the oven. Bake until firm, 10 to 15 minutes. Remove the dish from the oven and let it cool completely on a wire rack.",
+        "4. While the souffl\u00e9 is cooling, make the sauce: Combine the cornstarch and water in a small bowl and whisk until smooth. Place 3/4 cup of the reserved apricot cooking liquid in a small saucepan and bring to a boil. Whisk the cornstarch mixture into the liquid, lower the heat, and simmer, whisking constantly, until thickened, 2 to 3 minutes. Remove from the heat and stir in the mint.",
+        "5. Place a serving dish upside down on top of the mold, invert the two together, and gently shake to release the souffl\u00e9. Fill the center with fresh fruit, and spoon the sauce around the base."
+    ],
+    "ingredients": [
+        "1 pound dried apricots",
+        "1/2 cup sugar, plus more for sprinkling",
+        "2 teaspoons fresh lime juice",
+        "1/2 teaspoon grated lime zest",
+        "Pinch salt",
+        "1/2 cup shelled unsalted pistachio nuts, chopped",
+        "1/2 cup caramelized pecans",
+        "1/2 cup chopped red glazed cherries (available in supermarkets)",
+        "5 large egg whites, at room temperature",
+        "1 tablespoon cornstarch",
+        "2 tablespoons water",
+        "1 teaspoon finely chopped fresh mint leaves",
+        "About 3 cups cut-up fresh fruit (bite-size pieces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Sunburst",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-sunburst-232199"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-tart-with-cornmeal-crust-104527.json b/serverless-fleets/data/input/inferencing/recipes/apricot-tart-with-cornmeal-crust-104527.json
new file mode 100644
index 000000000..87e31cb67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-tart-with-cornmeal-crust-104527.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Whisk flour, cornmeal and salt in small bowl to blend. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg yolks. Add dry ingredients and beat just until blended. Divide dough in half; flatten into disks. Wrap each dough disk in plastic and refrigerate 20 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)",
+        "Bring 5 cups water to simmer in heavy medium pot over medium heat. Add apricots and poach until tender, about 25 minutes. Drain well.",
+        "Preheat oven to 375\u00b0F. Lightly oil 9-inch-diameter tart pan with removable bottom. Unwrap 1 dough disk; press onto bottom and up sides of tart pan. Spread apricot preserves over bottom of crust. Place poached apricots over preserves, covering crust completely and overlapping slightly. Using pastry brush, brush beaten egg over edges of crust. Roll out second dough disk between 2 sheets of parchment paper to 12-inch round. Remove top piece of parchment; using 1-inch-diameter cookie cutter, cut hole in center of top crust. Turn crust over onto filling. Remove second piece of parchment paper. Press around crust edges to seal. Cut off excess dough to make top crust flush with tart pan sides. Brush crust with beaten egg and sprinkle with 3 tablespoons sugar.",
+        "Bake tart until cornmeal crust is golden brown, about 45 minutes. Transfer apricot tart to rack. Cool 30 minutes. Remove tart from pan and cool completely. (Apricot tart can be prepared up to 1 day ahead. Store airtight at room temperature.) Serve tart with Apricot Sauce and whipped cream, if desired."
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "3/4 cup cornmeal",
+        "3/4 teaspoon salt",
+        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
+        "3/4 cup sugar",
+        "3 large egg yolks",
+        "5 cups water",
+        "12 ounces dried apricot halves (about 2 2/3 cups)",
+        "1/3 cup apricot preserves",
+        "1 large egg, beaten to blend",
+        "3 tablespoons sugar",
+        "Apricot Sauce (optional)",
+        "Whipped cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Buffet",
+        "Apricot",
+        "Cornmeal",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Tart with Cornmeal Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-tart-with-cornmeal-crust-104527"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-tart-with-honey-and-almonds-101604.json b/serverless-fleets/data/input/inferencing/recipes/apricot-tart-with-honey-and-almonds-101604.json
new file mode 100644
index 000000000..5db1db96b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-tart-with-honey-and-almonds-101604.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Whisk yolks, 3 tablespoons sugar and cornstarch in bowl to blend. Gradually whisk milk mixture into yolk mixture. Return to pan. Whisk over medium heat until custard thickens and boils, about 2 minutes. Transfer to bowl; cool. Discard vanilla bean. (Can be made 2 days ahead. Cover; chill.)",
+        "Preheat oven to 400\u00b0F. Roll out pastry on floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press crust into pan. Trim edges to 1/2-inch overhang; fold in and press, forming double-thick sides. Freeze crust until firm, about 20 minutes. Bake until light golden, about 20 minutes. Cool. Maintain oven temperature.",
+        "Finely grind almonds and powdered sugar in processor. Add cooled custard; blend using on/off turns. Blend in butter, then whole egg, extract and salt. Pour into crust; smooth top. Arrange apricot halves, round side up, atop filling.",
+        "Bake tart until filling is set and golden, about 45 minutes. Remove from oven. Drizzle honey over. Return to oven for 3 minutes. Cool completely in pan."
+    ],
+    "ingredients": [
+        "2/3 cup whole milk",
+        "1 2-inch piece vanilla bean, split lengthwise",
+        "2 large egg yolks",
+        "3 tablespoons sugar",
+        "1 tablespoon cornstarch",
+        "Pastry Crust Dough",
+        "1/2 cup blanched whole almonds",
+        "1/3 cup powdered sugar",
+        "1/4 cup (1/2 stick) unsalted butter, room temperature",
+        "1 large egg",
+        "1 teaspoon almond extract",
+        "Pinch of salt",
+        "3 15.25-ounce cans unpeeled apricot halves in heavy syrup, well drained",
+        "3 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Vegetarian",
+        "Apricot",
+        "Almond",
+        "Spring",
+        "Honey",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Tart with Honey and Almonds",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-tart-with-honey-and-almonds-101604"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-tart-with-pistachio-almond-frangipane-106662.json b/serverless-fleets/data/input/inferencing/recipes/apricot-tart-with-pistachio-almond-frangipane-106662.json
new file mode 100644
index 000000000..d7e84b796
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-tart-with-pistachio-almond-frangipane-106662.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.",
+        "Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)",
+        "Preheat oven to 375\u00b0F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.",
+        "Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.",
+        "Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)"
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "3 tablespoons sugar",
+        "1/4 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "2 tablespoons chilled whipping cream",
+        "1 large egg yolk",
+        "1/2 cup shelled natural unsalted pistachios (about 2 ounces)",
+        "1/2 cup slivered almonds (about 2 ounces)",
+        "1/2 cup sugar",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1 large egg",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon almond extract",
+        "9 large apricots, halved, pitted",
+        "1/3 cup apricot jam",
+        "2 teaspoons water",
+        "Chopped pistachios"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Almond",
+        "Pistachio",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Tart with Pistachio-Almond Frangipane",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-tart-with-pistachio-almond-frangipane-106662"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-twists.json b/serverless-fleets/data/input/inferencing/recipes/apricot-twists.json
new file mode 100644
index 000000000..1daf91992
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-twists.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Stir together flour, sugar, salt, mace, and baking powder.    Cut in butter or margarine until mixture resembles coarse crumbs.",
+        "Combine 1 tablespoon water and lemon extract and sprinkle over the mixture.  Toss gently with a fork.",
+        "Repeat with the remaining cold water, 1 tablespoon at  a time until all is moistened.",
+        "Form into a ball, cover and chill for about  30 minutes or until easy to handle.",
+        "Preheat oven to 375 degrees F.",
+        "Divide the dough into quarters.  Roll two of the quarters into 12 x 4-inch  rectangles and spread with the preserves.  Roll the remaining two quarters into 12 x 4-inch rectangles and carefully  place over those spread with the preserves.  Trim the edges.",
+        "Cut each rectangle into twelve 4 x 1-inch strips.    Twist each strip twice and pinch ends to seal.  Place on an ungreased cookie sheet.  Bake for 15 minutes.",
+        "Remove from oven, brush with milk and sprinkle with   additional sugar.  Return to the oven and bake 5-8 minutes more or until done.  Remove and cool on wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground mace",
+        "1/4 teaspoon baking powder",
+        "3/4 cup butter",
+        "6 tablespoons water",
+        "1/4 teaspoon lemon extract",
+        "1/4 cup apricot preserves",
+        "3 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Twists",
+    "url": "http://allrecipes.com/recipe/9785/apricot-twists/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-walnut-crisp-235360.json b/serverless-fleets/data/input/inferencing/recipes/apricot-walnut-crisp-235360.json
new file mode 100644
index 000000000..26d053356
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-walnut-crisp-235360.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.",
+        "Do ahead: Can be made 1 day ahead. Cover and chill.",
+        "Position rack in center of oven and preheat to 350\u00b0F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.",
+        "Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream."
+    ],
+    "ingredients": [
+        "3/4 cup all purpose flour",
+        "3/4 cup old-fashioned oats",
+        "1/2 cup (packed) golden brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon fine sea salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "3/4 cup chopped walnuts (about 3 1/2 ounces)",
+        "3/4 cup sugar",
+        "2 tablespoons cornstarch",
+        "1/4 teaspoon ground cinnamon",
+        "Pinch of fine sea salt",
+        "2 1/4 pounds apricots (about 12 large), halved, pitted, cut into 1/2-inch cubes (about 6 cups)",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Vegetarian",
+        "High Fiber",
+        "Apricot",
+        "Walnut",
+        "Summer",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot-Walnut Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-walnut-crisp-235360"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-walnut-loaf.json b/serverless-fleets/data/input/inferencing/recipes/apricot-walnut-loaf.json
new file mode 100644
index 000000000..dc7feb70c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-walnut-loaf.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine.  Use dough cycle.  As the bread kneads, adjust the liquid to flour ratio if needed.",
+        "At the end of the dough cycle, remove dough and place on floured board.  Cover and let rest for 10 minutes.",
+        "Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top.  Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.",
+        "At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool."
+    ],
+    "ingredients": [
+        "1 egg",
+        "3/4 cup water",
+        "1 teaspoon salt",
+        "1 1/2 teaspoons vegetable oil",
+        "1 1/2 tablespoons honey",
+        "1/2 cup rye flour",
+        "2 1/2 cups bread flour",
+        "1 teaspoon orange zest",
+        "1/2 teaspoon ground cardamom",
+        "2 tablespoons nonfat dry milk powder",
+        "1 teaspoon active dry yeast",
+        "2 tablespoons chopped walnuts, toasted",
+        "1/2 cup dried apricots, diced",
+        "1/4 cup apricot preserves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricot Walnut Loaf",
+    "url": "http://allrecipes.com/recipe/6810/apricot-walnut-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-whip-with-berries-224.json b/serverless-fleets/data/input/inferencing/recipes/apricot-whip-with-berries-224.json
new file mode 100644
index 000000000..c066eb349
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-whip-with-berries-224.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Cook first 3 ingredients covered in heavy small saucepan over medium heat until apricots are tender, about 20 minutes. Transfer contents of pan to processor. Add vanilla and puree, scraping down sides of bowl occasionally. Transfer puree to large bowl and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.)",
+        "Position rack in center of oven and preheat to 350\u00b0F. Spray 9x9x2-inch pan with vegetable oil spray. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually add sugar and continue beating until stiff but not dry. Fold whites into puree in 2 additions. Spoon apricot mixture into prepared pan, smoothing top. Place pan on baking sheet with sides. Pour enough water into baking sheet to measure 1/2 inch. Set sheet in oven and bake until apricot mixture is firm in center and golden brown, covering very loosely with foil if browning too quickly, about 40 minutes. Let stand at least 15 minutes and up to 3 hours.",
+        "Spoon apricot whip into deep bowls. Serve, passing berries separately."
+    ],
+    "ingredients": [
+        "6 ounces dried apricots",
+        "1 cup orange juice",
+        "2 tablespoons honey",
+        "1/2 teaspoon vanilla extract",
+        "1 cup egg whites (about 8 large), room temperature",
+        "Large pinch of salt",
+        "1 cup sugar",
+        "2 1-pint baskets fresh strawberries, hulled, sliced, lightly sugared"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Low Fat",
+        "Low Sodium",
+        "Strawberry",
+        "Apricot",
+        "Spring"
+    ],
+    "title": "Apricot Whip with Berries",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-whip-with-berries-224"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricot-yogurt-cake-with-orange-honey-syrup-12086.json b/serverless-fleets/data/input/inferencing/recipes/apricot-yogurt-cake-with-orange-honey-syrup-12086.json
new file mode 100644
index 000000000..2d931e991
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricot-yogurt-cake-with-orange-honey-syrup-12086.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.",
+        "Preheat the oven to 350\u00b0F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.",
+        "Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs."
+    ],
+    "ingredients": [
+        "two 8-ounce containers plain yogurt",
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons double-acting baking powder",
+        "1/2 teaspoon baking soda",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "3/4 cup sugar",
+        "2 large eggs",
+        "3/4 cup dried apricots, chopped fine",
+        "1 cup walnuts, chopped fine",
+        "Orange Honey Syrup",
+        "mint sprigs for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Citrus",
+        "Dairy",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Yogurt",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricot Yogurt Cake with Orange Honey Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/apricot-yogurt-cake-with-orange-honey-syrup-12086"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricots-stuffed-with-almonds-361891.json b/serverless-fleets/data/input/inferencing/recipes/apricots-stuffed-with-almonds-361891.json
new file mode 100644
index 000000000..a7d491e9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricots-stuffed-with-almonds-361891.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Slice apricots on one side to form a pitalike pocket. Grind remaining ingredients in a small food processor until fine. Stuff each apricot with mixture and serve."
+    ],
+    "ingredients": [
+        "24 dried apricots",
+        "1/4 cup toasted almonds",
+        "1 clove garlic, smashed",
+        "1 tablespoon fresh mint, chopped",
+        "3 tablespoons olive oil",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cocktail Party",
+        "Quick & Easy",
+        "Dried Fruit",
+        "Almond",
+        "Healthy",
+        "Engagement Party",
+        "Party",
+        "Self"
+    ],
+    "title": "Apricots Stuffed with Almonds",
+    "url": "http://www.epicurious.com/recipes/food/views/apricots-stuffed-with-almonds-361891"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricots-with-amaretto-syrup-em-albicocche-ripiene-em-242040.json b/serverless-fleets/data/input/inferencing/recipes/apricots-with-amaretto-syrup-em-albicocche-ripiene-em-242040.json
new file mode 100644
index 000000000..428d062c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricots-with-amaretto-syrup-em-albicocche-ripiene-em-242040.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.",
+        "Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in Amaretto (be careful; syrup will spatter) and simmer, stirring, 2 minutes.",
+        "Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.",
+        "Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse pur\u00e9e.",
+        "Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.",
+        "Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "10 firm-ripe large apricots",
+        "2 tablespoons unsalted butter",
+        "3 tablespoons sugar",
+        "2/3 cup Disaronno Amaretto liqueur",
+        "6 amaretti (Italian almond macaroons; if paper-wrapped, use 3 packets), crumbled (1/3 cup)",
+        "1 1/2 tablespoons chopped pine nuts for sprinkling (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Quick & Easy",
+        "Apricot",
+        "Amaretto",
+        "Spring",
+        "Summer",
+        "Family Reunion",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Apricots with Amaretto Syrup (_Albicocche Ripiene_)",
+    "url": "http://www.epicurious.com/recipes/food/views/apricots-with-amaretto-syrup-em-albicocche-ripiene-em-242040"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricots-with-mascarpone-cream.json b/serverless-fleets/data/input/inferencing/recipes/apricots-with-mascarpone-cream.json
new file mode 100644
index 000000000..6e7cac1e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricots-with-mascarpone-cream.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.",
+        "Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.",
+        "Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve."
+    ],
+    "ingredients": [
+        "1 cup whipping cream",
+        "3 tablespoons white sugar",
+        "4 ounces mascarpone cheese",
+        "2 tablespoons apricot nectar",
+        "1/2 teaspoon vanilla extract",
+        "1 pinch ground cardamom (optional)",
+        "3 tablespoons apricot preserves",
+        "1/4 cup honey",
+        "1 tablespoon balsamic vinegar",
+        "8 fresh apricots, pitted and halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Apricots with Mascarpone Cream",
+    "url": "http://allrecipes.com/recipe/214748/apricots-with-mascarpone-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/apricots-yogurt-and-honey-239226.json b/serverless-fleets/data/input/inferencing/recipes/apricots-yogurt-and-honey-239226.json
new file mode 100644
index 000000000..d71f0a0a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/apricots-yogurt-and-honey-239226.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.",
+        "2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours."
+    ],
+    "ingredients": [
+        "1 ripe apricot, halved and pitted",
+        "4 tablespoons regular plain or Greek yogurt",
+        "Honey (try wildflower or lavender)",
+        "1 tablespoon unsalted roasted pistachios, roughly chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Breakfast",
+        "Dessert",
+        "No-Cook",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Yogurt",
+        "Apricot",
+        "Pistachio",
+        "Cookie"
+    ],
+    "title": "Apricots, Yogurt, and Honey",
+    "url": "http://www.epicurious.com/recipes/food/views/apricots-yogurt-and-honey-239226"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/april-fools-grilled-cheese-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/april-fools-grilled-cheese-sandwich.json
new file mode 100644
index 000000000..674f4a055
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/april-fools-grilled-cheese-sandwich.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Spread butter on both sides of each pound cake slice.",
+        "Heat a griddle over medium heat. Cook cakes slices on hot griddle, turning once, until golden brown on each side, 3 to 5 minutes. Transfer cake slices to a wire rack to cool completely.",
+        "Stir frosting, yellow food coloring, and red food coloring together in a bowl until frosting is the color of American cheese.",
+        "Spread frosting on 1 side of half of the pound cake slices and top with another slice of pound cake."
+    ],
+    "ingredients": [
+        "1 pound cake, cut into 1/2-inch slices",
+        "6 tablespoons butter, softened",
+        "1 cup white frosting",
+        "1/2 teaspoon yellow food coloring, or as needed",
+        "1/8 teaspoon red food coloring, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "April Fool's Grilled Cheese Sandwich",
+    "url": "http://allrecipes.com/recipe/241640/april-fools-grilled-cheese-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aprils-chicken-fried-rice.json b/serverless-fleets/data/input/inferencing/recipes/aprils-chicken-fried-rice.json
new file mode 100644
index 000000000..d8593bf8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aprils-chicken-fried-rice.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a saucepan bring 4 cups water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes.",
+        "Heat butter in a large skillet over medium-high heat.  Brown chicken in butter and season with salt to taste.  Set chicken aside.",
+        "Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.",
+        "In a separate skillet, scramble eggs.",
+        "To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste."
+    ],
+    "ingredients": [
+        "2 cups uncooked white rice",
+        "1 tablespoon butter",
+        "2 skinless, boneless chicken breast halves - cubed",
+        "salt to taste",
+        "2 eggs, beaten",
+        "3/4 cup sliced mushrooms",
+        "2 green onions, chopped",
+        "1 tablespoon soy sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "April's Chicken Fried Rice",
+    "url": "http://allrecipes.com/recipe/23632/aprils-chicken-fried-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aprils-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/aprils-deviled-eggs.json
new file mode 100644
index 000000000..9ed594f87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aprils-deviled-eggs.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.",
+        "Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.",
+        "Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "1 tablespoon prepared mustard",
+        "1 tablespoon mayonnaise",
+        "1/2 teaspoon garlic salt",
+        "1/2 teaspoon onion powder",
+        "1 pinch paprika, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "April's Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/20452/aprils-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aprils-roasted-red-pepper-cheese-bal.json b/serverless-fleets/data/input/inferencing/recipes/aprils-roasted-red-pepper-cheese-bal.json
new file mode 100644
index 000000000..c5663ce7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aprils-roasted-red-pepper-cheese-bal.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (8 ounce) package finely shredded Cheddar cheese",
+        "1 teaspoon garlic powder",
+        "1 pinch cayenne pepper",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "1/3 cup jarred roasted red pepper, drained and chopped",
+        "1/2 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "April's Roasted Red Pepper Cheese Ball",
+    "url": "http://allrecipes.com/recipe/89428/aprils-roasted-red-pepper-cheese-bal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aquavit-bloody-marys-235783.json b/serverless-fleets/data/input/inferencing/recipes/aquavit-bloody-marys-235783.json
new file mode 100644
index 000000000..9da7fd8a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aquavit-bloody-marys-235783.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Stir together all ingredients with salt to taste in a pitcher. Serve over ice in 6 (12-ounce) highball glasses."
+    ],
+    "ingredients": [
+        "1 cup aquavit, chilled",
+        "1 quart tomato or tomato-vegetable juice such as V8, chilled",
+        "3 tablespoons fresh lemon juice",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons drained bottled horseradish",
+        "1/2 teaspoon hot sauce such as Tabasco",
+        "1/4 teaspoon black pepper",
+        "Garnish: lemon slices; small celery ribs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Liqueur",
+        "Alcoholic",
+        "Tomato",
+        "Brunch",
+        "Cocktail",
+        "Horseradish",
+        "Gourmet",
+        "Drink",
+        "Fat Free",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Aquavit Bloody Marys",
+    "url": "http://www.epicurious.com/recipes/food/views/aquavit-bloody-marys-235783"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aquavit-marinated-shrimp-5407.json b/serverless-fleets/data/input/inferencing/recipes/aquavit-marinated-shrimp-5407.json
new file mode 100644
index 000000000..f5fb89b5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aquavit-marinated-shrimp-5407.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Combine first 6 ingredients in large bowl. Stir in 2 teaspoons Dijon mustard and 1/4 cup chopped dill. Set marinade aside.",
+        "Place 1/4 cup chopped dill in medium saucepan. Add 4 cups water. Bring to boil. Stir in shrimp. Remove from heat. Let stand until shrimp are opaque in center, about 2 minutes. Drain shrimp; reserve 1/4 cup cooking liquid. Stir reserved cooking liquid into marinade. Add shrimp. Cover; chill 2 hours, tossing occasionally. Drain; reserve 3 tablespoons marinade.",
+        "Mix mayonnaise, 2 tablespoons Dijon mustard and 3 tablespoons marinade in small bowl. Season with salt and pepper. (Shrimp and sauce can be made 6 hours ahead. Chill separately.)",
+        "Arrange dill sprigs on platter. Arrange shrimp and tomatoes atop dill. Serve with sauce."
+    ],
+    "ingredients": [
+        "1/2 cup aquavit",
+        "2 tablespoons yellow mustard seeds",
+        "1 tablespoon whole coriander seeds, crushed",
+        "1 tablespoon sugar",
+        "2 teaspoons whole allspice",
+        "2 bay leaves",
+        "2 teaspoons plus 2 tablespoons Dijon mustard",
+        "1/2 cup chopped fresh dill plus 1 bunch fresh dill sprigs",
+        "4 cups water",
+        "2 pounds uncooked large shrimp, peeled, tails intact, deveined",
+        "1/3 cup fat-free mayonnaise",
+        "1 cup yellow teardrop tomatoes",
+        "1 cup small cherry tomatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Tomato",
+        "Appetizer",
+        "Mayonnaise",
+        "Shrimp",
+        "Spirit",
+        "Summer",
+        "Dill",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Aquavit-Marinated Shrimp",
+    "url": "http://www.epicurious.com/recipes/food/views/aquavit-marinated-shrimp-5407"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arabian-rose-water-pudding-muhalbiya.json b/serverless-fleets/data/input/inferencing/recipes/arabian-rose-water-pudding-muhalbiya.json
new file mode 100644
index 000000000..c01041bac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arabian-rose-water-pudding-muhalbiya.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil; cook at a boil for 2 minutes. Remove from heat immediately; stir a few times to help it cool.",
+        "Divide the mixture between 8 small serving glasses; refrigerate until set, about 2 hours."
+    ],
+    "ingredients": [
+        "3 1/2 cups water",
+        "1/2 cup rose water",
+        "1/2 cup dry milk powder",
+        "1/2 cup white sugar",
+        "5 tablespoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arabian Rose Water Pudding (Muhalbiyah)",
+    "url": "http://allrecipes.com/recipe/228586/arabian-rose-water-pudding-muhalbiya/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arabic-cookies.json b/serverless-fleets/data/input/inferencing/recipes/arabic-cookies.json
new file mode 100644
index 000000000..d48ffa7fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arabic-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Set aside boiled water and cool until lukewarm.  Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust.  Add lukewarm water and work into dough.",
+        "Make dough into one inch balls.  Flatten with a fork or fancy bottomed glass for imprint.",
+        "Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup shortening",
+        "1 cup shredded coconut",
+        "4 cups rolled oats",
+        "2 cups white sugar",
+        "4 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arabic Cookies",
+    "url": "http://allrecipes.com/recipe/10456/arabic-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arabic-fattoush-salad.json b/serverless-fleets/data/input/inferencing/recipes/arabic-fattoush-salad.json
new file mode 100644
index 000000000..e79dc2499
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arabic-fattoush-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.",
+        "Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, garlic, kosher salt, ground black pepper, and sumac in a bowl. Gently toss salad with fried pita pieces. Adjust seasonings to taste."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil for frying",
+        "2 small (4 inch) pita breads, torn into pieces",
+        "1 large English cucumber, finely diced",
+        "3 cups halved grape tomatoes",
+        "1/2 red onion, finely diced",
+        "3/4 cup chopped Italian parsley",
+        "3/4 cup chopped fresh mint",
+        "2 tablespoons extra-virgin olive oil, or to taste",
+        "1 tablespoon fresh lemon juice, or to taste",
+        "1 clove garlic, crushed (or more to taste)",
+        "kosher salt and freshly ground black pepper to taste",
+        "ground sumac",
+        "crumbled sheep-milk feta cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arabic Fattoush Salad",
+    "url": "http://allrecipes.com/recipe/223439/arabic-fattoush-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arabic-green-beans-with-beef.json b/serverless-fleets/data/input/inferencing/recipes/arabic-green-beans-with-beef.json
new file mode 100644
index 000000000..4dc912692
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arabic-green-beans-with-beef.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2000&h=1047&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4475290.jpg",
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "2 pounds beef round roast, cubed",
+        "2  onions, diced",
+        "\u00bd cup water",
+        "2 pounds fresh green beans, trimmed and halved",
+        "1\u2009\u00bd teaspoons allspice",
+        "1 teaspoon ground black pepper",
+        "\u00bd teaspoon salt",
+        "1 (16 ounce) can canned tomatoes, chopped",
+        "1 (15 ounce) can tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arabic Green Beans with Beef",
+    "url": "http://allrecipes.com/recipe/160202/arabic-green-beans-with-beef/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/arabic-rice.json b/serverless-fleets/data/input/inferencing/recipes/arabic-rice.json
new file mode 100644
index 000000000..dc113ee66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arabic-rice.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat a large skillet over medium heat. Break ground beef into small pieces and add to the skillet. Season beef with garlic powder, ground cinnamon, and allspice; cook and stir until beef is completely browned and crumbly, about 10 minutes.",
+        "Stir water, rice, and beef bouillon with the beef; bring to a simmer and cook until the rice is soft and fluffy, about 20 minutes.",
+        "Heat a small skillet over high heat; toast pine nuts in the skillet, swirling to keep pine nuts moving, until browned, 2 to 4 minutes. Sprinkle toasted pine nuts and lemon juice over the beef and rice mixture."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "3 tablespoons garlic powder",
+        "2 tablespoons ground cinnamon",
+        "1 tablespoon ground allspice",
+        "4 cups water",
+        "2 cups long-grain rice",
+        "1 teaspoon beef bouillon granules",
+        "1/4 cup pine nuts",
+        "1 squeeze lemon juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arabic Rice",
+    "url": "http://allrecipes.com/recipe/240483/arabic-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aracelys-flan.json b/serverless-fleets/data/input/inferencing/recipes/aracelys-flan.json
new file mode 100644
index 000000000..8ff438bee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aracelys-flan.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)",
+        "Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove.  Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set.  Remove flan from the boiling water and allow to cool for at least 30 minutes.",
+        "To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate.  Serve at room temperature or cold."
+    ],
+    "ingredients": [
+        "10 egg yolks",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (12 ounce) can evaporated milk",
+        "3 tablespoons margarine",
+        "3 tablespoons brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aracely's Flan",
+    "url": "http://allrecipes.com/recipe/90358/aracelys-flan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arancini-ii.json b/serverless-fleets/data/input/inferencing/recipes/arancini-ii.json
new file mode 100644
index 000000000..1abdd351c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arancini-ii.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Combine water and rice in a large saucepan. Bring to a boil, then cover, and reduce heat to low. Simmer for 20 minutes, or until tender. Set aside to cool completely.",
+        "Place ground beef in a skillet over medium-high heat. Add onion and garlic, and cook, stirring to crumble until evenly browned. Drain excess grease, then stir in the tomato paste and water. Set aside to cool. When cool, stir in mozzarella cheese.",
+        "In a medium bowl, stir together 2 eggs, Romano cheese, salt, pepper, and 1 cup of the bread crumbs. Stir into the cooled rice until well blended.",
+        "Place about 2 1/2 tablespoons of the rice mixture into the palm of your hand. Make a well in the center, and place a heaping tablespoon of the beef mixture into it. Mold rice around the filling into the shape of an egg. Dip in beaten egg, then roll in remaining bread crumbs until well coated. Repeat with remaining rice and filling.",
+        "Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Carefully place the rice balls into the hot oil, a few at a time, and fry until golden brown on all sides, about 3 minutes. Remove with a slotted spoon, and set on paper towels to drain. Serve hot with marinara sauce for dipping."
+    ],
+    "ingredients": [
+        "3 cups uncooked Arborio rice",
+        "6 cups water",
+        "1 1/2 pounds ground beef",
+        "1 medium onion, finely chopped",
+        "2 cloves garlic, minced",
+        "1/3 cup tomato paste",
+        "1/4 cup water",
+        "1 cup shredded mozzarella cheese",
+        "2 eggs",
+        "1 cup bread crumbs",
+        "1/2 cup grated Romano cheese",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "2 eggs, beaten",
+        "3 cups bread crumbs",
+        "4 cups oil for frying, or as needed",
+        "1 (14 ounce) jar marinara sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arancini II",
+    "url": "http://allrecipes.com/recipe/60144/arancini-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arancini-iii.json b/serverless-fleets/data/input/inferencing/recipes/arancini-iii.json
new file mode 100644
index 000000000..c1b94a51c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arancini-iii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter.",
+        "Slowly stir the white wine and saffron into the rice, stirring  continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands.",
+        "Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled.",
+        "When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat.",
+        "Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means 'little oranges'. Cool for 5 minutes, then serve with any marinara sauce."
+    ],
+    "ingredients": [
+        "1 pinch saffron threads, crushed",
+        "1 cup white wine",
+        "2 tablespoons butter",
+        "6 cups chicken broth, or as needed",
+        "3 cups Arborio rice",
+        "1 small white onion, chopped",
+        "1 tablespoon chopped fresh thyme",
+        "1 cup grated Parmesan cheese",
+        "1 pound fontina cheese, cubed",
+        "2 cups plain dried bread crumbs",
+        "1 quart olive oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arancini III",
+    "url": "http://allrecipes.com/recipe/89692/arancini-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arancini.json b/serverless-fleets/data/input/inferencing/recipes/arancini.json
new file mode 100644
index 000000000..dbc58e999
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arancini.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.",
+        "When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.",
+        "Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.",
+        "Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 small onion, finely chopped",
+        "1 clove garlic, crushed",
+        "1 cup uncooked Arborio rice",
+        "1/2 cup dry white wine",
+        "2 1/2 cups boiling chicken stock",
+        "1/2 cup frozen green peas",
+        "2 ounces finely chopped ham",
+        "salt and pepper to taste",
+        "1/2 cup finely grated Parmesan cheese",
+        "1 egg, beaten",
+        "1 egg",
+        "1 tablespoon milk",
+        "4 ounces mozzarella cheese, cut into 3/4 inch cubes",
+        "1/2 cup all-purpose flour",
+        "1 cup dry bread crumbs",
+        "1 cup vegetable oil for deep frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arancini",
+    "url": "http://allrecipes.com/recipe/57844/arancini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arangini-italian-rice-balls.json b/serverless-fleets/data/input/inferencing/recipes/arangini-italian-rice-balls.json
new file mode 100644
index 000000000..076220d7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arangini-italian-rice-balls.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.",
+        "In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.",
+        "Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.",
+        "Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.",
+        "Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot."
+    ],
+    "ingredients": [
+        "3 3/4 cups water",
+        "1 1/3 cups uncooked brown rice",
+        "2 cloves garlic",
+        "1 bay leaf",
+        "1/4 teaspoon salt",
+        "4 ounces thinly sliced prosciutto, chopped",
+        "4 ounces mozzarella cheese, diced",
+        "1/4 cup chopped fresh basil",
+        "3 teaspoons extra virgin olive oil, divided",
+        "5 egg whites, divided",
+        "3 tablespoons freshly grated Parmesan cheese",
+        "1 cup dry bread crumbs",
+        "3 cups vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arangini (Italian Rice Balls)",
+    "url": "http://allrecipes.com/recipe/58482/arangini-italian-rice-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aranitas-shredded-green-plantain-pat.json b/serverless-fleets/data/input/inferencing/recipes/aranitas-shredded-green-plantain-pat.json
new file mode 100644
index 000000000..482292077
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aranitas-shredded-green-plantain-pat.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties.",
+        "Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt."
+    ],
+    "ingredients": [
+        "3 cups canola oil for frying",
+        "2 green plantains, peeled and shredded",
+        "2 teaspoons garlic salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aranitas (Shredded Green Plantain Patties)",
+    "url": "http://allrecipes.com/recipe/217986/aranitas-shredded-green-plantain-pat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arborio-rice-pudding-recipe.json b/serverless-fleets/data/input/inferencing/recipes/arborio-rice-pudding-recipe.json
new file mode 100644
index 000000000..dcf3d8f4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arborio-rice-pudding-recipe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Take a large saucepan and add milk, butter, sugar, cinnamon, and vanilla bean and seeds. Cook the rice in boiling water until al dente. Once the water has evaporated fold in milk mixture. Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender. Add the orange zest and pinch of salt. Stir well and remove from heat. The consistency should be more liquid than regular risotto. Finish with a light dust of cinnamon."
+    ],
+    "ingredients": [
+        "2 quarts milk",
+        "2 tablespoons butter",
+        "1 cups sugar",
+        "1/2 teaspoon ground cinnamon, plus more for dusting",
+        "1 vanilla bean, split and seeds scraped",
+        "1 cup Arborio rice",
+        "1 1/2 cups water",
+        "1 orange, zested, 1 teaspoon plus more for garnish",
+        "Pinch kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Pudding Recipes",
+        "Rice Pudding",
+        "Rice Recipes",
+        "Grain Recipes",
+        "Fruit",
+        "Orange Recipes"
+    ],
+    "title": "Arborio Rice Pudding",
+    "url": "http://www.foodnetwork.com/recipes/tyler-florence/arborio-rice-pudding-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/archbishop-200250.json b/serverless-fleets/data/input/inferencing/recipes/archbishop-200250.json
new file mode 100644
index 000000000..cce8f88fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/archbishop-200250.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Stud the orange with cloves and roast in a 350\u00b0F oven for 30 minutes. Remove, cut into quarters, and place in a heavy saucepan with the sugar and wine. Heat for 20 minutes without letting wine come to a boil. Pour an ounce of brandy into six warmed 6-ounce mugs and fill with the hot wine."
+    ],
+    "ingredients": [
+        "1 large orange",
+        "20 cloves (approx.)",
+        "2 tablespoons sugar (brown if you prefer)",
+        "1 quart red Bordeaux",
+        "6 ounces brandy"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Alcoholic",
+        "Bake",
+        "Cocktail",
+        "Orange",
+        "Brandy",
+        "Red Wine",
+        "Winter",
+        "Clove",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Archbishop",
+    "url": "http://www.epicurious.com/recipes/food/views/archbishop-200250"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arctic-char-gravlaks-with-cucumber-jelly-232479.json b/serverless-fleets/data/input/inferencing/recipes/arctic-char-gravlaks-with-cucumber-jelly-232479.json
new file mode 100644
index 000000000..d50888fb3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arctic-char-gravlaks-with-cucumber-jelly-232479.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Pat fish dry, then transfer, skin side up, to a large sheet of plastic wrap. Stir together sugar, salt, and pepper, then rub 3 tablespoons of mixture onto skin of fish. Turn fish over and thickly coat with remaining sugar mixture, then pack dill on top.",
+        "Wrap fish tightly in 2 or 3 layers of plastic wrap (to prevent leakage; salt mixture will liquefy as fish cures) and transfer to a large shallow baking pan. Put another baking pan or a cutting board on top of fish and weight down with 3 or 4 full cans (about 3 lb total). Let fish cure, chilled, turning wrapped fillet over roughly every 12 hours and then replacing weight, for 36 hours total.",
+        "Peel cucumbers, making sure to remove all green (for a clearer jelly), then halve lengthwise and core. Coarsely chop cucumbers and pur\u00e9e in a food processor until smooth, then drain in a large fine-mesh sieve set over a bowl, pressing hard on solids to extract 2 cups liquid. Discard solids.",
+        "Stir together salt and 1/2 cup cucumber liquid in a small saucepan and sprinkle with gelatin. Let stand 1 minute to soften, then heat over moderate heat, stirring, just until gelatin is dissolved, about 2 minutes. Cool mixture to room temperature, then stir into remaining 1 1/2 cups cucumber liquid along with vinegar. Pour mixture into an 8-inch square glass baking dish and sprinkle with dill fronds, pressing gently to submerge. Chill, covered, until set, at least 8 hours.",
+        "Unwrap gravlaks, discarding liquid, and gently scrape off dill. Transfer gravlaks, skin side down, to a cutting board. Holding a very sharp long thin-bladed knife at a 30-degree angle, cut gravlaks across the grain into very thin slices, being careful not to cut through skin. Discard skin.",
+        "Cut jelly into 6 pieces and divide among 6 plates with a metal spatula. Serve with several slices of gravlaks."
+    ],
+    "ingredients": [
+        "1 (1 1/4-lb) center-cut piece arctic char fillet with skin, pin bones removed",
+        "1/2 cup sugar",
+        "1/4 cup kosher salt",
+        "1 tablespoon coarsely ground black pepper",
+        "3 cups coarsely chopped fresh dill (from 2 large bunches)",
+        "3 seedless cucumbers (usually plastic-wrapped; 3 lb total)",
+        "3/4 teaspoon table salt",
+        "2 teaspoons unflavored gelatin (from 1 envelope)",
+        "1 tablespoon distilled white vinegar",
+        "1 tablespoon tiny fresh dill fronds",
+        "Accompaniment: thin Scandinavian crispbread such as Kavli"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Appetizer",
+        "No-Cook",
+        "Quick & Easy",
+        "Cucumber",
+        "Chill",
+        "Dill",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Arctic Char Gravlaks with Cucumber Jelly",
+    "url": "http://www.epicurious.com/recipes/food/views/arctic-char-gravlaks-with-cucumber-jelly-232479"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arctic-char-gravlax-with-white-grapefruit-367709.json b/serverless-fleets/data/input/inferencing/recipes/arctic-char-gravlax-with-white-grapefruit-367709.json
new file mode 100644
index 000000000..d4c4c1a36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arctic-char-gravlax-with-white-grapefruit-367709.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Place arctic char skin side down on a large piece of plastic wrap. Mix 3 tablespoons grapefruit zest, 3 tablespoons salt, both sugars, 1 tablespoon crushed green peppercorns, and crushed juniper berries in a small bowl; sprinkle mixture over fish, spreading evenly and pressing gently so spices adhere. Wrap plastic tightly around fish, then wrap with another large sheet of plastic. Gently poke 24 small holes through plastic (not fish) on both sides of fish with a thin skewer or the tip of a sharp knife to allow juices to escape. Put fish on a rimmed baking sheet. Top with another rimmed baking sheet; weigh it down with two 15-ounce canned goods. Refrigerate for 2 days, turning fish after 1 day.",
+        "Remove canned goods and top baking sheet. Unwrap and discard plastic, keeping cure intact. Rewrap in clean plastic and poke holes in plastic as before. Place in a clean resealable plastic bag; refrigerate, skin side up. Chill for 1 more day. Gently scrape off cure.",
+        "Whisk cr\u00e8me fra\u00eeche, 2 teaspoons dill, and remaining 1 teaspoon crushed green peppercorns in a small bowl. Season with salt. Thinly slice gravlax on a diagonal and serve on crackers. Top with cr\u00e8me fra\u00eeche and garnish with remaining 2 teaspoons grapefruit zest and 1 teaspoon dill."
+    ],
+    "ingredients": [
+        "1 2-pound side of arctic char, skin on, pinbones removed",
+        "3 tablespoons plus 2 teaspoons finely grated white or pink grapefruit zest",
+        "3 tablespoons kosher salt plus more",
+        "2 tablespoons muscovado sugar or light brown sugar",
+        "1 tablespoon granulated sugar",
+        "1 tablespoon plus 1 teaspoon dried whole green peppercorns, crushed",
+        "1 tablespoon juniper berries, well crushed",
+        "1/2 cup cr\u00e8me fra\u00eeche",
+        "3 teaspoons minced fresh dill, divided",
+        "Crackers or toasts (preferably rye)",
+        "Ingredient info: Juniper berries are sold in the spice section of better supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Appetizer",
+        "Cocktail Party",
+        "New Year's Eve",
+        "Grapefruit",
+        "Shower",
+        "Chill",
+        "Party",
+        "Dill",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Arctic Char Gravlax with White Grapefruit",
+    "url": "http://www.epicurious.com/recipes/food/views/arctic-char-gravlax-with-white-grapefruit-367709"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-chinese-broccoli-and-sweet-potato-puree-239797.json b/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-chinese-broccoli-and-sweet-potato-puree-239797.json
new file mode 100644
index 000000000..ad4c1c069
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-chinese-broccoli-and-sweet-potato-puree-239797.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Wrap sweet potatoes individually in foil. Roast until tender, 1 to 1 1/2 hours. Cool and peel. Puree in processor until smooth. Measure 3 cups puree and transfer to microwave-safe bowl. Stir in mustard. Season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Boil vinegar in small saucepan until reduced to ` cup, about 8 minutes. Stir in soy sauce. Remove from heat.",
+        "Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute. Drain; set aside. Cook bacon in medium skillet over medium heat until edges are crisp. Transfer to paper towels to drain. DO AHEAD: Reduction and broccoli can be made 2 hours ahead. Let stand at room temperature.",
+        "Process mustard seeds in spice grinder until coarsely ground. Sprinkle fish with salt and pepper. Sprinkle ground seeds over top of fish. Heat 1 tablespoon oil in large skillet over medium-high heat. Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.",
+        "Meanwhile, rewarm puree in microwave until heated through. Heat 1 tablespoon oil in another large skillet. Add broccoli and bacon; saut\u00e9 until heated through. Season with salt and pepper.",
+        "Divide broccoli, fish, and puree among plates. Drizzle with balsamic reduction and serve.",
+        "*Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets. Broccoli rabe is an Italian leafy green vegetable with scattered clusters of broccoli-like florets; you'll find it at some supermarkets and at specialty foods stores."
+    ],
+    "ingredients": [
+        "3 red-skinned sweet potatoes (yams; about 2 1/2 pounds)",
+        "1 teaspoon (or more) hot prepared Chinese mustard",
+        "1 cup balsamic vinegar",
+        "1 1/2 teaspoons soy sauce",
+        "1 pound Chinese broccoli or broccoli rabe (rapini),* large outer leaves removed, cut crosswise on diagonal into 1/4-inch-thick slices",
+        "2 slices bacon, cut into 1-inch pieces",
+        "2 teaspoons yellow mustard seeds",
+        "4 5- to 6-ounce arctic char fillets",
+        "2 tablespoons vegetable oil, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Saut\u00e9",
+        "Low Fat",
+        "High Fiber",
+        "Vinegar",
+        "Broccoli",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Healthy"
+    ],
+    "title": "Arctic Char with Chinese Broccoli and Sweet Potato Pur\u00e9e",
+    "url": "http://www.epicurious.com/recipes/food/views/arctic-char-with-chinese-broccoli-and-sweet-potato-puree-239797"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-cucumber-feta-relish-and-jalapeno-goat-cheese-hush-puppies-360750.json b/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-cucumber-feta-relish-and-jalapeno-goat-cheese-hush-puppies-360750.json
new file mode 100644
index 000000000..04feabcf4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-cucumber-feta-relish-and-jalapeno-goat-cheese-hush-puppies-360750.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.",
+        "Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute.",
+        "Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve."
+    ],
+    "ingredients": [
+        "1 12-ounce cucumber, peeled, seeded, diced (about 1 1/2 cups)",
+        "3/4 cup coarsely crumbled sheep's-milk feta cheese (about 3 ounces)",
+        "1/2 cup chopped red onion",
+        "1/2 cup coarsely chopped fresh Italian parsley",
+        "6 tablespoons extra-virgin olive oil",
+        "2 tablespoons fresh lemon juice",
+        "2 teaspoons finely grated lemon peel",
+        "4 5- to 6-ounce arctic char fillets with skin",
+        "3 tablespoons canola oil",
+        "Jalape\u00f1o-Goat-Cheese Hush Puppies"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Quick & Easy",
+        "Dinner",
+        "Feta",
+        "Seafood",
+        "Cucumber",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Arctic Char with Cucumber-Feta Relish and Jalape\u00f1o-Goat Cheese Hush Puppies",
+    "url": "http://www.epicurious.com/recipes/food/views/arctic-char-with-cucumber-feta-relish-and-jalapeno-goat-cheese-hush-puppies-360750"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-horseradish-cream-sweet-and-sour-beets-and-dandelion-greens-108555.json b/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-horseradish-cream-sweet-and-sour-beets-and-dandelion-greens-108555.json
new file mode 100644
index 000000000..87741365c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-horseradish-cream-sweet-and-sour-beets-and-dandelion-greens-108555.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.)",
+        "Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.)",
+        "Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat.",
+        "Preheat oven to 350\u00b0F. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes.",
+        "Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and saut\u00e9 until just wilted, about 1 minute. Season with salt and pepper.",
+        "Divide greens among 4 plates. Top greens with fish, skin side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices."
+    ],
+    "ingredients": [
+        "3 cups 1/2-inch cubes peeled fresh horseradish root (from 1 pound unpeeled)",
+        "1 1/2 cups heavy whipping cream",
+        "8 baby red beets",
+        "8 baby golden beets",
+        "1 cup apple cider vinegar",
+        "4 tablespoons sugar",
+        "4 6-ounce arctic char or salmon fillets (with skin)",
+        "3 tablespoons vegetable oil",
+        "1 large bunch dandelion greens, stems trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Fish",
+        "Leafy Green",
+        "Roast",
+        "Horseradish",
+        "Vinegar",
+        "Beet",
+        "Fall"
+    ],
+    "title": "Arctic Char with Horseradish Cream, Sweet-and-Sour Beets, and Dandelion Greens",
+    "url": "http://www.epicurious.com/recipes/food/views/arctic-char-with-horseradish-cream-sweet-and-sour-beets-and-dandelion-greens-108555"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-pistachio-orange-vinaigrette-240290.json b/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-pistachio-orange-vinaigrette-240290.json
new file mode 100644
index 000000000..60d2d7fdb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arctic-char-with-pistachio-orange-vinaigrette-240290.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.",
+        "Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.",
+        "Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.",
+        "Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.",
+        "Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side."
+    ],
+    "ingredients": [
+        "4 (6-ounce) pieces arctic char fillet with skin",
+        "3 tablespoons pistachio or pecan oil, divided",
+        "1 navel orange",
+        "1 tablespoon fresh lemon juice, or to taste",
+        "1 scallion, thinly sliced",
+        "2 tablespoons chopped pistachios or pecans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Fish",
+        "Fruit",
+        "Nut",
+        "Broil",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Dinner",
+        "Lunch",
+        "Orange",
+        "Tree Nut",
+        "Pistachio",
+        "Seafood",
+        "Healthy",
+        "Gourmet",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Arctic Char with Pistachio Orange Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/arctic-char-with-pistachio-orange-vinaigrette-240290"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arctic-peach.json b/serverless-fleets/data/input/inferencing/recipes/arctic-peach.json
new file mode 100644
index 000000000..7043b3fcd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arctic-peach.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend peaches, peach nectar, champagne, peach schnapps, vodka, and ice in a blender on high until smooth, about 30 seconds."
+    ],
+    "ingredients": [
+        "1 cup frozen peach slices",
+        "4 fluid ounces peach nectar (such as Kern's\u00ae)",
+        "2 fluid ounces champagne",
+        "1 fluid ounce peach schnapps",
+        "1 fluid ounce vodka",
+        "2 cubes ice, or more if desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arctic Peach",
+    "url": "http://allrecipes.com/recipe/239183/arctic-peach/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arepas-with-pulled-pork-and-pickled-onion-108149.json b/serverless-fleets/data/input/inferencing/recipes/arepas-with-pulled-pork-and-pickled-onion-108149.json
new file mode 100644
index 000000000..64677779d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arepas-with-pulled-pork-and-pickled-onion-108149.json
@@ -0,0 +1,58 @@
+{
+    "directions": [
+        "Stir together all pickled onion ingredients in a bowl and chill, covered, at least 12 hours.",
+        "Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes. Finely grind toasted spices with achiote in an electric coffee/spice grinder or with a mortar and pestle. Mince garlic and mash to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow glass or ceramic baking dish. Stir in spice mixture, oregano, orange juice, and vinegar. Add pork and rub meat all over with marinade. Marinate pork, covered and chilled, at least 2 hours.",
+        "Preheat oven to 325\u00b0F.",
+        "Bring pork to room temperature, then add water to baking dish and cover tightly with foil. Bake in middle of oven until very tender, 1 3/4 to 2 hours. (Leave oven on.)",
+        "Uncover pork and, when cool enough to handle, shred meat on a cutting board, discarding bones and excess fat. Transfer meat and any juices accumulated on cutting board to baking dish.",
+        "Bring milk to a simmer in a small saucepan, then remove from heat and reserve 1/2 cup in a small bowl. Add butter to remaining 2 1/2 cups hot milk and stir until melted.",
+        "Toss together arepa flour, sugar, salt, and mozzarella in a large bowl. Add hot milk with butter and stir until combined. Let mixture stand until milk is absorbed, 1 to 2 minutes (dough will be soft; it will continue to stiffen as it stands).",
+        "Form 1 level tablespoon dough into a ball. Flatten ball to a 1 1/2- to 1 3/4-inch-diameter disk and transfer to a wax-paper-lined tray. Form more disks with remaining dough in same manner, stirring in some of reserved milk if dough becomes too stiff and edges of disks crack when flattened.",
+        "Heat 1/2 tablespoon oil in a 12-inch nonstick skillet over moderately low heat until hot, then cook arepas in batches of 10 to 12, turning over once, until golden in patches, 8 to 12 minutes total. (Add more oil to skillet between batches as needed.) Transfer to baking sheets as cooked.",
+        "Reheat arepas in batches as needed, covered with foil, until heated through, 10 to 15 minutes, then top with pork and pickled onion. Serve warm."
+    ],
+    "ingredients": [
+        "1 medium red onion, cut into 3/4-inch-wide wedges, then very thinly sliced crosswise",
+        "1 to 2 fresh habanero or Scotch bonnet chiles, seeded, deveined, and very finely chopped",
+        "1/2 cup distilled white vinegar",
+        "1/2 teaspoon dried oregano (preferably Mexican), crumbled",
+        "1/2 teaspoon salt, or to taste",
+        "1/2 teaspoon cumin seeds",
+        "1/4 teaspoon whole allspice",
+        "1/2 teaspoon black peppercorns",
+        "2 tablespoons achiote (annatto) seeds",
+        "6 large garlic cloves, coarsely chopped",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon dried oregano (preferably Mexican), crumbled",
+        "1/3 cup fresh orange juice",
+        "1/3 cup distilled white vinegar",
+        "3 pound pork shoulder chops (3/4 inch thick)",
+        "1/2 cup water",
+        "3 cups whole milk",
+        "1/2 stick (1/4 cup) unsalted butter, cut into pieces",
+        "1 1/2 cups white arepa flour",
+        "1 tablespoon sugar",
+        "1 teaspoon salt",
+        "1 cup coarsely grated mozzarella (5 ounces)",
+        "2 1/2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Onion",
+        "Pork",
+        "Bake",
+        "Marinate",
+        "Cocktail Party",
+        "Cinco de Mayo",
+        "Vinegar",
+        "Mozzarella",
+        "Orange",
+        "Spice",
+        "Pan-Fry",
+        "Gourmet"
+    ],
+    "title": "Arepas with Pulled Pork and Pickled Onion",
+    "url": "http://www.epicurious.com/recipes/food/views/arepas-with-pulled-pork-and-pickled-onion-108149"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aretha-franklins-peach-cobbler-recipe.json b/serverless-fleets/data/input/inferencing/recipes/aretha-franklins-peach-cobbler-recipe.json
new file mode 100644
index 000000000..d0bf15c34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aretha-franklins-peach-cobbler-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.",
+        "Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream."
+    ],
+    "ingredients": [
+        "10 (8 1/2-ounce) cans sliced peaches, drained",
+        "2 sticks unsalted butter, divided, 1 stick cut into small pieces",
+        "1 cup sugar, plus 1/4 cup",
+        "1/2 teaspoon ground cinnamon",
+        "1/8 teaspoon grated nutmeg",
+        "1/2 cup plain bread crumbs",
+        "2 store bought refrigerated pie doughs",
+        "1/4 cup all-purpose flour",
+        "Canola oil spray",
+        "1 pint vanilla ice cream, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Fruit Dessert Recipes",
+        "Dessert",
+        "Fruit",
+        "Peach Cobbler",
+        "Cobbler Recipes",
+        "Peach Recipes",
+        "Baking",
+        "Dairy Recipes",
+        "Summer"
+    ],
+    "title": "Aretha Franklin's Peach Cobbler",
+    "url": "http://www.foodnetwork.com/recipes/aretha-franklins-peach-cobbler-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentine-beef-pork-and-hominy-stew-103312.json b/serverless-fleets/data/input/inferencing/recipes/argentine-beef-pork-and-hominy-stew-103312.json
new file mode 100644
index 000000000..3d4434a83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentine-beef-pork-and-hominy-stew-103312.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Stir together meats and water in a 12-quart heavy pot and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.",
+        "Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.",
+        "Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean pork ribs, cut into 1-inch pieces",
+        "1 pound pancetta (Italian unsmoked cured bacon), cut into 1/2-inch pieces",
+        "1 pound flank steak, cut into 1-inch pieces",
+        "1 pound beef short ribs, cut between bones",
+        "3 sweet Italian sausage links, cut into 1 1/2-inch lengths",
+        "2 Spanish chorizo (spicy dried pork sausage) links, cut into 1 1/2-inch lengths",
+        "3 quarts water",
+        "6 carrots, cut into 1/2-inch-thick rounds",
+        "1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes",
+        "1 large boiling potato, peeled and cut into 3/4-inch cubes",
+        "2 red bell peppers, cut into 3/4-inch pieces",
+        "1 tablespoon paprika",
+        "3 (15-ounce) cans white hominy, rinsed",
+        "2 (16- to 19-ounces) cans white beans, rinsed",
+        "1 tablespoon salt",
+        "1 tablespoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Pork",
+        "Vegetable",
+        "Stew",
+        "Fall",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Argentine Beef, Pork, and Hominy Stew",
+    "url": "http://www.epicurious.com/recipes/food/views/argentine-beef-pork-and-hominy-stew-103312"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentine-chimichurri-bread.json b/serverless-fleets/data/input/inferencing/recipes/argentine-chimichurri-bread.json
new file mode 100644
index 000000000..ef9e7e5a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentine-chimichurri-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1 1/2 tablespoons white wine vinegar",
+        "3 tablespoons olive oil",
+        "1/8 teaspoon cayenne pepper",
+        "3/4 teaspoon dried oregano",
+        "2 cloves garlic, minced",
+        "3 tablespoons chopped onion",
+        "3 tablespoons fresh parsley",
+        "1 1/2 teaspoons salt",
+        "1 tablespoon white sugar",
+        "3 tablespoons wheat bran",
+        "3 cups bread flour",
+        "2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Argentine Chimichurri Bread",
+    "url": "http://allrecipes.com/recipe/16766/argentine-chimichurri-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentine-corn-pie.json b/serverless-fleets/data/input/inferencing/recipes/argentine-corn-pie.json
new file mode 100644
index 000000000..5e778b01e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentine-corn-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.",
+        "Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.",
+        "Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes."
+    ],
+    "ingredients": [
+        "1 egg",
+        "2 cups frozen corn",
+        "1 tablespoon vegetable oil",
+        "3/4 cup onion, chopped",
+        "2 cups milk",
+        "1/4 cup cornstarch",
+        "1/4 cup butter",
+        "1 teaspoon ground nutmeg",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 (9 inch) unbaked pie crust",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Argentine Corn Pie",
+    "url": "http://allrecipes.com/recipe/169108/argentine-corn-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentine-lentil-stew.json b/serverless-fleets/data/input/inferencing/recipes/argentine-lentil-stew.json
new file mode 100644
index 000000000..1c3a3fe1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentine-lentil-stew.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.",
+        "Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve."
+    ],
+    "ingredients": [
+        "1 cup dry lentils",
+        "1 quart water",
+        "1 cube vegetable bouillon",
+        "3 medium tomatoes, peeled and diced",
+        "1 large onion, diced",
+        "1 carrot, sliced",
+        "1 medium apple - peeled, cored and diced",
+        "1/2 cup frozen peas",
+        "1 large clove garlic",
+        "1 tablespoon olive oil",
+        "1/4 cup barbeque sauce",
+        "1/2 teaspoon paprika",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Argentine Lentil Stew",
+    "url": "http://allrecipes.com/recipe/43737/argentine-lentil-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentine-meat-empanadas.json b/serverless-fleets/data/input/inferencing/recipes/argentine-meat-empanadas.json
new file mode 100644
index 000000000..5e8960ffd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentine-meat-empanadas.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.",
+        "Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well  and place on a flat to dish to cool and harden.",
+        "Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.",
+        "Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "2 onions, chopped",
+        "1 pound lean ground beef",
+        "2 teaspoons Hungarian sweet paprika",
+        "3/4 teaspoon hot paprika",
+        "1/2 teaspoon crushed red pepper flakes",
+        "1 teaspoon ground cumin",
+        "1 tablespoon distilled white vinegar",
+        "1/4 cup raisins",
+        "1/2 cup pitted green olives, chopped",
+        "2 hard-cooked eggs, chopped",
+        "salt to taste",
+        "1 (17.5 ounce) package frozen puff pastry sheets, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Argentine Meat Empanadas",
+    "url": "http://allrecipes.com/recipe/12512/argentine-meat-empanadas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentine-red-sauce-108212.json b/serverless-fleets/data/input/inferencing/recipes/argentine-red-sauce-108212.json
new file mode 100644
index 000000000..66bff02fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentine-red-sauce-108212.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month."
+    ],
+    "ingredients": [
+        "1/2 cup Spanish sherry vinegar or red wine vinegar",
+        "1/4 cup virgin olive oil",
+        "1 1/2 tablespoons hot paprika",
+        "2 teaspoons cayenne pepper",
+        "4 cloves garlic, minced",
+        "1 teaspoon freshly ground black pepper",
+        "1 teaspoon toasted and ground cumin seeds",
+        "1 bay leaf, broken in half",
+        "1/2 teaspoon kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Garlic",
+        "Herb",
+        "No-Cook",
+        "Quick & Easy",
+        "Vinegar",
+        "Spice"
+    ],
+    "title": "Argentine Red Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/argentine-red-sauce-108212"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentine-style-beef-with-chimichurri-sauce-364169.json b/serverless-fleets/data/input/inferencing/recipes/argentine-style-beef-with-chimichurri-sauce-364169.json
new file mode 100644
index 000000000..9e856418d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentine-style-beef-with-chimichurri-sauce-364169.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.",
+        "Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.",
+        "Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.",
+        "Place 1 skewer on each plate. Pass chimichurri sauce alongside."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "1/2 cup red wine vinegar",
+        "1/2 cup minced onion",
+        "1/4 cup minced red bell pepper",
+        "1/4 cup finely chopped Italian parsley",
+        "4 fresh bay leaves, minced (optional)",
+        "3 garlic cloves, minced",
+        "1 tablespoon dried oregano",
+        "1 teaspoon freshly ground black pepper",
+        "1/2 teaspoon dried crushed red pepper",
+        "1 1/2 cups chopped onion",
+        "3/4 cup distilled white vinegar",
+        "1/2 cup vegetable oil",
+        "1/4 cup chopped fresh cilantro",
+        "1 1/2 tablespoons chopped fresh thyme",
+        "3 garlic cloves, chopped",
+        "1 tablespoon chopped fresh oregano",
+        "1 tablespoon ground cumin",
+        "1 tablespoon freshly ground black pepper",
+        "3 pounds beef tenderloin, cut into 1-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Backyard BBQ",
+        "Dinner",
+        "Grill",
+        "Grill/Barbecue",
+        "Parsley",
+        "Oregano",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Argentine-Style Beef with Chimichurri Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/argentine-style-beef-with-chimichurri-sauce-364169"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentinean-chimichurri-sauce.json b/serverless-fleets/data/input/inferencing/recipes/argentinean-chimichurri-sauce.json
new file mode 100644
index 000000000..3fe2b0ab6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentinean-chimichurri-sauce.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days."
+    ],
+    "ingredients": [
+        "1 onion, minced",
+        "1 tomato - peeled, seeded, and minced",
+        "4 cloves garlic, minced",
+        "1/2 cup chopped fresh flat-leaf parsley",
+        "1 tablespoon dried oregano",
+        "1 tablespoon paprika",
+        "1 tablespoon coarse salt",
+        "1 teaspoon ground black pepper",
+        "1/2 cup olive oil",
+        "1/4 cup red wine vinegar",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Argentinean Chimichurri Sauce",
+    "url": "http://allrecipes.com/recipe/246547/argentinean-chimichurri-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentinean-chimichurri.json b/serverless-fleets/data/input/inferencing/recipes/argentinean-chimichurri.json
new file mode 100644
index 000000000..24ff370ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentinean-chimichurri.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "2 tablespoons fresh lemon juice",
+        "1 teaspoon minced garlic",
+        "1/3 cup minced shallot",
+        "1/3 cup minced fresh parsley",
+        "1 teaspoon chopped fresh basil",
+        "1 teaspoon chopped fresh thyme",
+        "1 teaspoon chopped fresh oregano",
+        "Salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Argentinean Chimichurri",
+    "url": "http://allrecipes.com/recipe/131864/argentinean-chimichurri/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentinean-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/argentinean-potato-salad.json
new file mode 100644
index 000000000..33fbaf5fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentinean-potato-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.",
+        "Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.",
+        "In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight."
+    ],
+    "ingredients": [
+        "4 russet potatoes - peeled, boiled, and cubed",
+        "3 hard cooked eggs, chopped",
+        "1 (10 ounce) can mixed vegetables",
+        "1/2 cup mayonnaise",
+        "1/2 teaspoon black pepper",
+        "1/2 teaspoon ground mustard",
+        "1/2 tablespoon fresh lemon juice",
+        "1/2 teaspoon dried dill weed",
+        "5 tablespoons chopped pimiento-stuffed olives",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Argentinean Potato Salad",
+    "url": "http://allrecipes.com/recipe/45044/argentinean-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentinean-skirt-steaks.json b/serverless-fleets/data/input/inferencing/recipes/argentinean-skirt-steaks.json
new file mode 100644
index 000000000..29958bb03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentinean-skirt-steaks.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Season skirt steak pieces all over with adobo seasoning.",
+        "Heat olive oil and butter in a large skillet over medium-high heat. Cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the center, 6 to 8 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds skirt steak, trimmed and cut into 2 1/2-inch wide pieces",
+        "1 teaspoon adobo seasoning, or to taste",
+        "1 1/2 tablespoons olive oil",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Argentinean Skirt Steaks",
+    "url": "http://allrecipes.com/recipe/241031/argentinean-skirt-steaks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentinian-beef-empanadas.json b/serverless-fleets/data/input/inferencing/recipes/argentinian-beef-empanadas.json
new file mode 100644
index 000000000..1b5c27484
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentinian-beef-empanadas.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.",
+        "Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.",
+        "Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.",
+        "Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 pound ground beef",
+        "3 tablespoons butter",
+        "2 medium onions, chopped",
+        "1 green onion, chopped",
+        "2 hard-boiled eggs, chopped",
+        "14 pitted green olives, such as Manzanilla, finely chopped",
+        "3 tablespoons raisins",
+        "1 teaspoon cumin",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed",
+        "1 raw egg, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Argentinian Beef Empanadas",
+    "url": "http://allrecipes.com/recipe/244265/argentinian-beef-empanadas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/argentinian-style-beef-with-chimichurri-sauce-243268.json b/serverless-fleets/data/input/inferencing/recipes/argentinian-style-beef-with-chimichurri-sauce-243268.json
new file mode 100644
index 000000000..9febe4a81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/argentinian-style-beef-with-chimichurri-sauce-243268.json
@@ -0,0 +1,57 @@
+{
+    "directions": [
+        "Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.",
+        "Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.",
+        "Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).",
+        "Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce."
+    ],
+    "ingredients": [
+        "1/2 cup distilled white vinegar",
+        "1/4 cup vegetable oil",
+        "3/4 cup chopped sweet onion",
+        "1/2 cup chopped cilantro",
+        "2 tablespoons finely chopped garlic",
+        "2 teaspoons thyme leaves",
+        "1 1/2 teaspoons oregano leaves",
+        "1 1/2 teaspoons ground cumin",
+        "1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces",
+        "1/4 cup olive oil",
+        "1/4 cup red-wine vinegar",
+        "1/4 cup finely chopped onion",
+        "2 tablespoons minced red bell pepper",
+        "1 1/2 teaspoons minced garlic",
+        "2 tablespoons chopped flat-leaf parsley",
+        "1 1/2 teaspoons oregano leaves",
+        "1/4 teaspoon hot red-pepper flakes",
+        "1 fresh bay leaf (optional), finely chopped",
+        "5 (12-inch) metal skewers"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Garlic",
+        "Onion",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Beef Tenderloin",
+        "Spice",
+        "Bell Pepper",
+        "Fall",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Cilantro",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Argentinian-Style Beef with Chimichurri Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/argentinian-style-beef-with-chimichurri-sauce-243268"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aricas-chicken-piccata.json b/serverless-fleets/data/input/inferencing/recipes/aricas-chicken-piccata.json
new file mode 100644
index 000000000..f07858a0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aricas-chicken-piccata.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.",
+        "Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. Put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.",
+        "Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet; bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.",
+        "Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Transfer chicken to a serving platter; serve alongside bow-tie pasta."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1300&h=681&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1043471.jpg",
+    "ingredients": [
+        "1 (12 ounce) package farfalle (bow tie) pasta",
+        "1 tablespoon olive oil, or as needed",
+        "\u00bc cup lemon juice",
+        "2 cloves garlic",
+        "4  skinless, boneless chicken breast halves",
+        "salt and ground black pepper to taste",
+        "1 (14.5 ounce) can chicken broth",
+        "1 cup white wine",
+        "\u00bd cup Parmesan cheese",
+        "\u00bc cup capers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arica's Chicken Piccata",
+    "url": "http://allrecipes.com/recipe/232293/aricas-chicken-piccata/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aricas-green-beans-and-feta.json b/serverless-fleets/data/input/inferencing/recipes/aricas-green-beans-and-feta.json
new file mode 100644
index 000000000..1620b20f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aricas-green-beans-and-feta.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.",
+        "Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.",
+        "Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil, or as needed",
+        "1 red bell pepper, chopped",
+        "1 tablespoon minced garlic, or to taste",
+        "salt and ground black pepper to taste",
+        "1 pound green beans, cut into 1-inch pieces",
+        "1/4 cup white wine",
+        "1/4 cup crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arica's Green Beans and Feta",
+    "url": "http://allrecipes.com/recipe/232529/aricas-green-beans-and-feta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aricas-wasabi-secret-salad-with-chic.json b/serverless-fleets/data/input/inferencing/recipes/aricas-wasabi-secret-salad-with-chic.json
new file mode 100644
index 000000000..756cdb159
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aricas-wasabi-secret-salad-with-chic.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Whisk 1/4 cup poppy seed dressing, 2 tablespoons wasabi peas, and 1 teaspoon sesame seeds in a large glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, about 1 hour.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Place lettuce in a salad bowl; add pear, cranberries, remaining 2 tablespoons wasabi peas, and remaining 1 teaspoon sesame seeds.",
+        "Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.",
+        "Cook chicken on the grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken slightly and slice.",
+        "Pour remaining 1/4 cup poppy seed dressing over lettuce mixture; toss to coat. Top salad with sliced chicken."
+    ],
+    "image": "https://images.media-allrecipes.com/images/79591.png",
+    "ingredients": [
+        "1/2 cup poppy seed salad dressing, divided",
+        "1/4 cup slightly crushed wasabi peas, divided",
+        "2 teaspoons toasted sesame seeds, divided",
+        "3 skinless, boneless chicken breast halves",
+        "3 romaine lettuce hearts, chopped",
+        "1 large pear, peeled and slivered",
+        "1/2 cup dried cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arica's Wasabi Secret Salad with Chicken",
+    "url": "http://allrecipes.com/recipe/234872/aricas-wasabi-secret-salad-with-chic/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/arizona-cactus-and-beans.json b/serverless-fleets/data/input/inferencing/recipes/arizona-cactus-and-beans.json
new file mode 100644
index 000000000..af7964e38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arizona-cactus-and-beans.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.",
+        "Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons vegetable oil",
+        "2 potatoes, cut into small rectangles",
+        "1 cup shredded carrots",
+        "2 1/2 (15 ounce) jars nopalitos cactus, drained",
+        "1 tablespoon chili powder",
+        "2 cloves garlic, minced",
+        "2 teaspoons fenugreek seeds",
+        "2 teaspoons ground coriander",
+        "1/2 teaspoon ground cumin",
+        "1 (15 ounce) can pinto beans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arizona Cactus and Beans",
+    "url": "http://allrecipes.com/recipe/255084/arizona-cactus-and-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arizona-cheese-strata-1546.json b/serverless-fleets/data/input/inferencing/recipes/arizona-cheese-strata-1546.json
new file mode 100644
index 000000000..eedfbe7b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arizona-cheese-strata-1546.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Lightly butter 9-inch-diameter glass pie plate. Whisk milk, egg, salt and pepper in medium bowl to blend. Mix in cheese, green onion and chili. Add bread and stir until moistened. Transfer mixture to prepared pie dish. Let stand until bread absorbs most of custard, pressing several times to submerge cubes, about 5 minutes.",
+        "Bake strata uncovered until light brown around edges, top is crusty and knife inserted into center comes out clean, about 20 minutes.",
+        "Combine salsa and chopped fresh cilantro in small bowl. Cut strata into wedges. Serve with salsa."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "2 large eggs",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon pepper",
+        "1 cup (packed) grated Monterey Jack cheese",
+        "3 tablespoons sliced green onion",
+        "2 teaspoons minced jalape\u00f1o chili",
+        "2 cups cubed white sandwich bread (about 3 slices)",
+        "1/2 cup bottled chunky salsa",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Egg",
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Arizona Cheese Strata",
+    "url": "http://www.epicurious.com/recipes/food/views/arizona-cheese-strata-1546"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arizona-cheesy-chimichanga-dip.json b/serverless-fleets/data/input/inferencing/recipes/arizona-cheesy-chimichanga-dip.json
new file mode 100644
index 000000000..f13952c9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arizona-cheesy-chimichanga-dip.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Mix cream cheese, mayonnaise, sour cream, chiles, Seasoning Mix and 1/4 cup of the shredded cheese in large bowl until well blended. Stir in chicken.",
+        "Place tostada bowls on foil-lined baking sheet. Spoon dip evenly into the 2 tostada bowls.",
+        "Top each bowl with remaining 1/4 cup shredded cheese.",
+        "Bake 25 minutes or until heated through. Serve with desired toppings and tortilla chips."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup McCormick\u00ae Mayonnaise with Lime Juice (Mayonesa) or mayonnaise",
+        "1/2 cup sour cream",
+        "1 (4 ounce) can diced green chilies, undrained",
+        "1 package McCormick\u00ae Burrito Seasoning Mix",
+        "1/2 cup shredded Mexican cheese blend, divided",
+        "1 1/2 cups shredded cooked chicken",
+        "2 6-inch tostada bowls"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arizona Cheesy Chimichanga Dip",
+    "url": "http://allrecipes.com/recipe/256773/arizona-cheesy-chimichanga-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arizona-roadhouse-chili.json b/serverless-fleets/data/input/inferencing/recipes/arizona-roadhouse-chili.json
new file mode 100644
index 000000000..836cb1e0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arizona-roadhouse-chili.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.",
+        "Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.",
+        "Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.",
+        "Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2400&h=1257&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F959029.jpg",
+    "ingredients": [
+        "1 pound dried pinto beans",
+        "1 pound 90%-lean ground beef",
+        "2 large sweet onions, diced",
+        "3 cups diced celery",
+        "3  carrots, peeled and diced",
+        "6 cloves garlic, minced",
+        "2  red bell peppers, diced",
+        "4  jalapeno peppers, seeded and minced",
+        "2  Anaheim peppers, seeded and diced",
+        "2  poblano peppers, seeded and diced",
+        "1 quart diced tomatoes",
+        "2 tablespoons guajillo chile powder",
+        "1\u2009\u00bd tablespoons ground cumin",
+        "1 teaspoon dried oregano",
+        "1 teaspoon ground coriander",
+        "\u00bc teaspoon ground cinnamon",
+        "2 tablespoons hot pepper sauce",
+        "1 tablespoon beef bouillon granules",
+        "water, as needed",
+        "2 teaspoons masa harina flour (Mexican corn masa mix) (optional)",
+        "2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arizona Roadhouse Chili",
+    "url": "http://allrecipes.com/recipe/228924/arizona-roadhouse-chili/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/arkansas-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/arkansas-green-beans.json
new file mode 100644
index 000000000..1e192e9e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arkansas-green-beans.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.",
+        "Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.",
+        "Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl.  Pour the butter mixture over the green beans and bacon.  Bake uncovered in the preheated oven for 40 minutes."
+    ],
+    "ingredients": [
+        "5 (15 ounce) cans green beans, drained",
+        "7 slices bacon",
+        "2/3 cup brown sugar",
+        "1/4 cup butter, melted",
+        "7 teaspoons soy sauce",
+        "1 1/2 teaspoons garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arkansas Green Beans",
+    "url": "http://allrecipes.com/recipe/199983/arkansas-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arkansas-queso-dip.json b/serverless-fleets/data/input/inferencing/recipes/arkansas-queso-dip.json
new file mode 100644
index 000000000..c8b88411b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arkansas-queso-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix all ingredients in large microwaveable bowl.",
+        "Microwave on HIGH 2 minutes. Stir. Microwave 1 minute longer or until heated through. Stir until smooth.",
+        "Serve hot with tortilla chips."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package processed cheese product (such as Velveeta\u00ae), cubed",
+        "1 cup sour cream",
+        "1 (4.5 ounce) can chopped green chiles, undrained",
+        "1 (1.12 ounce) package McCormick\u00ae Cheesy Taco Seasoning Mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arkansas Queso Dip",
+    "url": "http://allrecipes.com/recipe/256798/arkansas-queso-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arkansas-sin.json b/serverless-fleets/data/input/inferencing/recipes/arkansas-sin.json
new file mode 100644
index 000000000..159c5dbdd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arkansas-sin.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, mix together the cream cheese, Cheddar cheese, ham, onions and jalapeno peppers. Cut a circle out of the top of the bread, and remove the center leaving a 1 inch shell of bread. Fill bread with the cheese mixture.",
+        "Bake for 35 to 40 minutes in the preheated oven, until the dip is heated through. Serve with crackers for a wonderful taste experience!"
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F722286.jpg",
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "4 cups shredded Cheddar cheese",
+        "8 ounces diced cooked ham",
+        "1 small onion, chopped",
+        "1  jalapeno pepper, seeded and chopped",
+        "1 (1 pound) loaf round sourdough bread",
+        "1 cup buttery crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arkansas Sin",
+    "url": "http://allrecipes.com/recipe/93213/arkansas-sin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/arlenes-bacon-crabmeat.json b/serverless-fleets/data/input/inferencing/recipes/arlenes-bacon-crabmeat.json
new file mode 100644
index 000000000..56f81dfe8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arlenes-bacon-crabmeat.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "Spread the bacon on a large baking sheet. Place a small mound of crabmeat at one end of each half slice of bacon. Roll bacon around the crabmeat, securing with toothpicks, if necessary.",
+        "Broil the rolled bacon 10 minutes, turning it once to ensure even browning, until evenly crisp and browned. Drain on paper towels and serve warm with duck sauce."
+    ],
+    "ingredients": [
+        "1 pound sliced bacon, cut in half",
+        "1 (6 ounce) can crabmeat, drained and flaked",
+        "1/4 cup duck sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arlene's Bacon & Crabmeat",
+    "url": "http://allrecipes.com/recipe/25519/arlenes-bacon-crabmeat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arlenes-shrimp-dip.json b/serverless-fleets/data/input/inferencing/recipes/arlenes-shrimp-dip.json
new file mode 100644
index 000000000..84e0b1844
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arlenes-shrimp-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl, place the small shrimp. Mash with a fork. Mix in creamy salad dressing, e.g. Miracle Whip \u2122, curry powder and onion. Thoroughly blend. Garnish with paprika. Cover and chill in the refrigerator at least 45 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F263852.jpg",
+    "ingredients": [
+        "1 (6.5 ounce) can small shrimp, drained",
+        "3 tablespoons creamy salad dressing, e.g. Miracle Whip \u2122",
+        "1 tablespoon minced onion",
+        "\u215b teaspoon curry powder",
+        "paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arlene's Shrimp Dip",
+    "url": "http://allrecipes.com/recipe/25520/arlenes-shrimp-dip/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/armagnac-ice-cream-15830.json b/serverless-fleets/data/input/inferencing/recipes/armagnac-ice-cream-15830.json
new file mode 100644
index 000000000..93aa90492
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/armagnac-ice-cream-15830.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Have ready a large bowl of ice and cold water. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half. Stir in cream and milk and bring mixture to a simmer.",
+        "In a bowl whisk together yolks and sugar. Add hot milk mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170\u00b0F (do not let boil). Pour custard through a fine sieve into a metal bowl set in ice water. Stir in remaining tablespoon Armagnac and cool custard completely.",
+        "Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Armagnac ice cream may be made 1 week ahead."
+    ],
+    "ingredients": [
+        "1/2 cup plus 1 tablespoon Armagnac",
+        "1 cup heavy cream",
+        "1 1/2 cups milk",
+        "8 large egg yolks",
+        "2/3 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Ice Cream Machine",
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Christmas",
+        "Vegetarian",
+        "Frozen Dessert",
+        "Cognac/Armagnac",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Armagnac Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/armagnac-ice-cream-15830"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/armagnac-poached-prunes-with-vanilla-ice-cream-5698.json b/serverless-fleets/data/input/inferencing/recipes/armagnac-poached-prunes-with-vanilla-ice-cream-5698.json
new file mode 100644
index 000000000..e0158abbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/armagnac-poached-prunes-with-vanilla-ice-cream-5698.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine Armagnac, sugar, 1/2 cup water, cinnamon and ginger in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir mixture over medium heat until sugar dissolves. Add prunes and simmer until tender, about 10 minutes. Transfer prune mixture to medium bowl. Cover and refrigerate at least 3 hours. (Can be prepared 4 days ahead. Cover and keep refrigerated.)",
+        "Remove cinnamon, ginger and vanilla bean from prune mixture. Divide prune mixture among 6 bowls. Top with scoops of vanilla ice cream."
+    ],
+    "ingredients": [
+        "1 1/2 cups Armagnac or brandy",
+        "1 cup sugar",
+        "1/2 cup water",
+        "1 cinnamon stick, broken in half",
+        "1 1-inch piece fresh ginger, thinly sliced",
+        "1 vanilla bean, split lengthwise",
+        "1 pound pitted prunes, halved (about 3 cups)",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Prune",
+        "Vanilla",
+        "Cognac/Armagnac",
+        "Chill"
+    ],
+    "title": "Armagnac-Poached Prunes with Vanilla Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/armagnac-poached-prunes-with-vanilla-ice-cream-5698"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/armenian-lentils.json b/serverless-fleets/data/input/inferencing/recipes/armenian-lentils.json
new file mode 100644
index 000000000..37464af89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/armenian-lentils.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.",
+        "Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.",
+        "Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 yellow onion, chopped",
+        "4 cups water",
+        "1 cup lentils",
+        "1/4 cup bulgur",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 lemon, quartered",
+        "2 green onions, chopped",
+        "1 cup plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Armenian Lentils",
+    "url": "http://allrecipes.com/recipe/149796/armenian-lentils/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/armenian-pizzas-lahmahjoon.json b/serverless-fleets/data/input/inferencing/recipes/armenian-pizzas-lahmahjoon.json
new file mode 100644
index 000000000..c2dff861d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/armenian-pizzas-lahmahjoon.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.",
+        "Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.",
+        "Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.",
+        "Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.",
+        "Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.",
+        "Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!"
+    ],
+    "ingredients": [
+        "1 pound lean ground lamb",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 tablespoon extra-virgin olive oil",
+        "1/2 cup chopped red onion",
+        "3 cloves garlic, minced",
+        "1/2 green bell pepper, chopped",
+        "1 tablespoon freshly ground cumin seed",
+        "1 teaspoon ground turmeric",
+        "1 teaspoon paprika",
+        "1 pinch fenugreek seeds, finely crushed (optional)",
+        "1 lemon wedge",
+        "1 (14.5 ounce) can diced tomatoes",
+        "2 tablespoons ketchup",
+        "1 cup chopped flat-leaf parsley",
+        "6 (6 inch) pita bread rounds",
+        "1/3 cup crumbled feta cheese (optional)",
+        "1 lime, cut into wedges",
+        "1 tablespoon chopped fresh mint"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Armenian Pizzas (Lahmahjoon)",
+    "url": "http://allrecipes.com/recipe/154315/armenian-pizzas-lahmahjoon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/armenian-rice-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/armenian-rice-pilaf.json
new file mode 100644
index 000000000..951f6f1b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/armenian-rice-pilaf.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.",
+        "Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 1/2 cups uncooked fine egg noodles",
+        "3 cups uncooked long grain white rice",
+        "5 (14.5 ounce) cans chicken broth",
+        "4 cubes chicken bouillon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Armenian Rice Pilaf",
+    "url": "http://allrecipes.com/recipe/67862/armenian-rice-pilaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/armenian-shish-kabob.json b/serverless-fleets/data/input/inferencing/recipes/armenian-shish-kabob.json
new file mode 100644
index 000000000..564ba0ba4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/armenian-shish-kabob.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.",
+        "Position oven rack to its top setting and set oven to broil.",
+        "Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.",
+        "Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.",
+        "Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.",
+        "Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "2 tablespoons fresh lemon juice",
+        "1 teaspoon dry white wine",
+        "1 tablespoon minced garlic",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "1/8 teaspoon dried oregano",
+        "1/8 teaspoon dried rosemary leaves",
+        "1 bay leaf",
+        "2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes",
+        "2 large onions, peeled, cut into 8 wedges each",
+        "2 large green bell peppers, cut into 8 wedges each",
+        "12 mushrooms, stems removed",
+        "2 large tomatoes, cut into 8 wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Armenian Shish Kabob",
+    "url": "http://allrecipes.com/recipe/137975/armenian-shish-kabob/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/army-sos-creamed-ground-beef.json b/serverless-fleets/data/input/inferencing/recipes/army-sos-creamed-ground-beef.json
new file mode 100644
index 000000000..1ad8ada13
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/army-sos-creamed-ground-beef.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!"
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/4 cup all-purpose flour",
+        "1 cube beef bouillon",
+        "3/4 teaspoon salt",
+        "1 pinch ground black pepper",
+        "2 1/4 cups milk",
+        "1/4 teaspoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Army SOS Creamed Ground Beef",
+    "url": "http://allrecipes.com/recipe/14687/army-sos-creamed-ground-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arnies-gimlet-slush.json b/serverless-fleets/data/input/inferencing/recipes/arnies-gimlet-slush.json
new file mode 100644
index 000000000..d43a21955
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arnies-gimlet-slush.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine vodka, simple syrup, tea, and lime juice in a blender and freeze 3\u201312 hours (mixture will be partially frozen).",
+        "Add 2 cups ice to mixture and blend until thick and smooth. Divide among glasses and garnish with mint sprigs."
+    ],
+    "ingredients": [
+        "6 ounces vodka",
+        "5 ounces simple syrup",
+        "4 ounces chilled brewed black tea",
+        "3 ounces fresh lime juice",
+        "Mint sprigs (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Freeze/Chill",
+        "Cocktail",
+        "Vodka",
+        "Lime Juice",
+        "Tea",
+        "Iced Tea",
+        "Summer",
+        "Drinks"
+    ],
+    "title": "Arnie\u2019s Gimlet Slush",
+    "url": "http://www.epicurious.com/recipes/food/views/arnies-gimlet-slush"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arnold-palmer-passion.json b/serverless-fleets/data/input/inferencing/recipes/arnold-palmer-passion.json
new file mode 100644
index 000000000..ccd12b52a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arnold-palmer-passion.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Steep the tea bags in the boiling water for 10 minutes. Discard the tea bags and allow the tea to cool to room temperature.",
+        "To prepare the drinks, fill 4 glasses with ice cubes and pour 1 cup of lemonade into each glass. Carefully pour 1 cup of cooled tea into each glass so that it floats on the lemonade."
+    ],
+    "ingredients": [
+        "4 (2 g) bags hibiscus tea (such as Tazo Passion\u00ae)",
+        "4 cups boiling water",
+        "4 cups ice cubes",
+        "4 cups prepared lemonade"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arnold Palmer Passion",
+    "url": "http://allrecipes.com/recipe/105253/arnold-palmer-passion/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arnold-palmer.json b/serverless-fleets/data/input/inferencing/recipes/arnold-palmer.json
new file mode 100644
index 000000000..db4163a22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arnold-palmer.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Pour the iced tea and lemonade into an ice-filled glass; stir to mix."
+    ],
+    "ingredients": [
+        "1/3 cup iced tea",
+        "1/3 cup prepared lemonade"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arnold Palmer",
+    "url": "http://allrecipes.com/recipe/180799/arnold-palmer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arny-cookies.json b/serverless-fleets/data/input/inferencing/recipes/arny-cookies.json
new file mode 100644
index 000000000..0a1bfb8c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arny-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 deg. F (180 deg. C).",
+        "Cream together shortening and granulated sugar.",
+        "Beat in 4 eggs, then stir in flour, salt and baking soda.",
+        "Drop by heaping teaspoonfuls on to ungreased cookie sheets.",
+        "Bake at 350 deg. F (180 deg. C) for 10 to 12 minutes.",
+        "Prepare frosting by combining melted butter, vanilla, 1 egg, and powdered sugar in a medium bowl. Beat with electric mixer until smooth. Frost cookies when they are cool."
+    ],
+    "ingredients": [
+        "2 cups shortening",
+        "2 cups white sugar",
+        "5 eggs",
+        "4 1/2 cups all-purpose flour",
+        "2 teaspoons salt",
+        "2 teaspoons baking soda",
+        "1/2 cup butter",
+        "2 teaspoons vanilla extract",
+        "1 pound confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arny Cookies",
+    "url": "http://allrecipes.com/recipe/9818/arny-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aromatic-asian-burgers-abalos-style.json b/serverless-fleets/data/input/inferencing/recipes/aromatic-asian-burgers-abalos-style.json
new file mode 100644
index 000000000..b2a946fd0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aromatic-asian-burgers-abalos-style.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground beef, green onion, and water chestnuts in a bowl until evenly combined; form into four patties.",
+        "Heat the peanut oil in a skillet over medium-high heat. Cook in the skillet until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 tablespoon sesame oil",
+        "1 tablespoon soy sauce",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon ground black pepper",
+        "1 pound ground beef",
+        "1 green onion, chopped",
+        "1 (5 ounce) can water chestnuts, drained and diced",
+        "1 tablespoon peanut oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aromatic Asian Burgers (Abalos Style)",
+    "url": "http://allrecipes.com/recipe/178047/aromatic-asian-burgers-abalos-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aromatic-baby-back-ribs-11800.json b/serverless-fleets/data/input/inferencing/recipes/aromatic-baby-back-ribs-11800.json
new file mode 100644
index 000000000..8e860b6e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aromatic-baby-back-ribs-11800.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "With a fork pierce meat side of ribs all over. In a small bowl stir together spices and rub all over ribs. Put ribs in a shallow baking dish.",
+        "In bowl stir together Worcestershire sauce, soy sauce or tamari, and sugar and brush mixture over ribs. Marinate ribs, meat sides down, covered and chilled, at least 3 hours and up to overnight.",
+        "Preheat oven to 300\u00b0F.",
+        "Put ribs, meat sides up, in a roasting pan large enough to hold them in one layer and roast in middle of oven, turning occasionally, 1 1/2 hours, or until cooked through. Cut ribs into sections."
+    ],
+    "ingredients": [
+        "4 pounds baby back pork ribs (about 4 racks)",
+        "1 teaspoon garlic powder",
+        "5 teaspoons onion powder",
+        "1/2 teaspoon freshly ground black pepper",
+        "5 teaspoons Chinese five-spice powder*",
+        "a pinch ground coriander",
+        "1 tablespoon ground cloves",
+        "1/4 cup Worcestershire sauce",
+        "1/4 cup soy sauce or tamari",
+        "2 teaspoons sugar",
+        "*available at Asian markets or specialty foods shops"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Marinate",
+        "Roast",
+        "Pork Rib",
+        "Chill",
+        "Clove",
+        "Soy Sauce",
+        "Gourmet",
+        "Florida"
+    ],
+    "title": "Aromatic Baby Back Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/aromatic-baby-back-ribs-11800"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aromatic-carrot-soup-107552.json b/serverless-fleets/data/input/inferencing/recipes/aromatic-carrot-soup-107552.json
new file mode 100644
index 000000000..36ac3a2d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aromatic-carrot-soup-107552.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "1. Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring, until wilted, about 15 minutes. Sprinkle with ginger and mace; cook, stirring, for 1 minute.",
+        "2. Add the carrots, broth, and orange zest. Bring to a boil, reduce heat, and simmer, partially covered, about 20 minutes. Cool slightly.",
+        "3. Puree in batches in a food processor. Return to the pot; stir in orange juice, salt, and pepper. Heat over low heat. Garnish with chives."
+    ],
+    "ingredients": [
+        "2 tablespoons each butter and olive oil",
+        "2 medium-sized onions, chopped",
+        "1/4 teaspoon ground ginger",
+        "1/8 teaspoon ground mace",
+        "10 medium-sized carrots, peeled and sliced",
+        "8 cups defatted chicken or vegetable broth",
+        "1 tablespoon grated orange zest",
+        "1 cup freshly squeezed orange juice",
+        "Salt and freshly ground black pepper, to taste",
+        "Snipped fresh chives, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Food Processor",
+        "Ginger",
+        "Onion",
+        "Side",
+        "Orange",
+        "Carrot",
+        "Fall",
+        "Parade",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Aromatic Carrot Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/aromatic-carrot-soup-107552"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aromatic-shrimp-and-noodle-medicine-soup.json b/serverless-fleets/data/input/inferencing/recipes/aromatic-shrimp-and-noodle-medicine-soup.json
new file mode 100644
index 000000000..768abf07e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aromatic-shrimp-and-noodle-medicine-soup.json
@@ -0,0 +1,56 @@
+{
+    "directions": [
+        "Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1\u20131\u20091/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.",
+        "Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.",
+        "Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside."
+    ],
+    "ingredients": [
+        "6 whole cloves",
+        "6 green cardamom pods",
+        "4 star anise pods",
+        "3 dried chiles de \u00e1rbol",
+        "2 (3-inch) cinnamon sticks",
+        "2 teaspoons black peppercorns",
+        "1 bunch cilantro",
+        "3 medium shallots, halved through root ends",
+        "5 garlic cloves, smashed",
+        "2 (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed",
+        "1 (4-inch) piece ginger, peeled, sliced \u00bd-inch thick",
+        "12 cups low-sodium chicken broth",
+        "1 tablespoon fish sauce",
+        "Kosher salt, freshly ground pepper",
+        "1/2 cup cashews",
+        "1 medium shallot, chopped",
+        "1 Fresno chile, chopped",
+        "1 (3-inch) piece lemongrass, tough outer layer removed, finely chopped",
+        "1 (1-inch) piece ginger, peeled, finely chopped",
+        "1 tablespoon dark brown sugar",
+        "1 tablespoon shrimp paste with bean oil",
+        "2 tablespoons vegetable oil",
+        "4 (12-ounce) packages ramen noodles",
+        "1 pound shrimp, peeled and deveined",
+        "8 ounces mung bean sprouts",
+        "4 scallions, thinly sliced on a diagonal",
+        "Fresh tender herbs (such as Thai basil, cilantro, and/or mint)",
+        "Freshly ground black pepper",
+        "Chili oil and lime wedges (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Lemongrass",
+        "Shrimp",
+        "Noodle",
+        "Green Onion/Scallion",
+        "Ginger",
+        "Dinner",
+        "Healthy",
+        "Winter",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Aromatic Shrimp And Noodle Medicine Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/aromatic-shrimp-and-noodle-medicine-soup"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arrabbiata-sauce-103848.json b/serverless-fleets/data/input/inferencing/recipes/arrabbiata-sauce-103848.json
new file mode 100644
index 000000000..845c93ea5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arrabbiata-sauce-103848.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.",
+        "During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.",
+        "Remove from heat, then stir in basil and salt and pepper to taste.",
+        "Force through food mill into a large bowl."
+    ],
+    "ingredients": [
+        "4 lb plum tomatoes, cut into 1/2-inch pieces",
+        "1 fresh hot chile such as Thai or serrano, finely chopped, including seeds",
+        "2 tablespoons extra-virgin olive oil",
+        "2 large garlic cloves, finely chopped",
+        "1/2 cup fresh basil leaves",
+        "Special equipment: a food mill fitted with medium disk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Herb",
+        "Tomato",
+        "Vegetable",
+        "Basil",
+        "Hot Pepper",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Arrabbiata Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/arrabbiata-sauce-103848"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arrabbiata-sauce.json b/serverless-fleets/data/input/inferencing/recipes/arrabbiata-sauce.json
new file mode 100644
index 000000000..3aa230646
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arrabbiata-sauce.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.",
+        "Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.",
+        "Stir in parsley. Ladle over the hot cooked pasta of your choice."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "1 cup chopped onion",
+        "4 cloves garlic, minced",
+        "3/8 cup red wine",
+        "1 tablespoon white sugar",
+        "1 tablespoon chopped fresh basil",
+        "1 teaspoon crushed red pepper flakes",
+        "2 tablespoons tomato paste",
+        "1 tablespoon lemon juice",
+        "1/2 teaspoon Italian seasoning",
+        "1/4 teaspoon ground black pepper",
+        "2 (14.5 ounce) cans peeled and diced tomatoes",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arrabbiata Sauce",
+    "url": "http://allrecipes.com/recipe/11839/arrabbiata-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arrachera-skirt-steak-taco-filling.json b/serverless-fleets/data/input/inferencing/recipes/arrachera-skirt-steak-taco-filling.json
new file mode 100644
index 000000000..bebb88838
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arrachera-skirt-steak-taco-filling.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Sprinkle each piece of skirt steak with the sazon and white pepper. Stack the seasoned steaks in a deep dish as you season them. Pour the beer over the steaks. Cover the dish and refrigerate for 2 hours.",
+        "Preheat an outdoor grill for high heat and lightly oil the grate. Remove the steaks from the dish and discard the marinade.",
+        "Cook the skirt steaks on the prepared grill until they are very firm, hot, and gray in the center, 7 to 10 minutes per side."
+    ],
+    "ingredients": [
+        "2 pounds skirt steak, pounded flat",
+        "10 (.18 ounce) packets sazon seasoning with coriander and achiote, such as Goya\u00ae",
+        "1 tablespoon white pepper",
+        "1/2 (12 fluid ounce) bottle Mexican beer (such as Corona\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arrachera (Skirt Steak Taco Filling)",
+    "url": "http://allrecipes.com/recipe/208892/arrachera-skirt-steak-taco-filling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arrons-shrimp-and-grits.json b/serverless-fleets/data/input/inferencing/recipes/arrons-shrimp-and-grits.json
new file mode 100644
index 000000000..3355a4149
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arrons-shrimp-and-grits.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Bring 2 cups shrimp stock to a boil in a saucepan; reduce heat to low and let the stock simmer.",
+        "Whisk cornmeal with remaining 1 cup shrimp stock in a bowl until smooth. Whisk the moistened cornmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened, 3 to 5 minutes. Stir in butter until incorporated. Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits.",
+        "Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes. Season with salt and black pepper.",
+        "While grits are simmering, heat canola oil in a large skillet over medium heat. Cook and stir celery until tender, 3 to 4 minutes; stir in onion, green bell pepper, thyme, and oregano. Cook and stir vegetables until onion is translucent, 7 to 8 minutes.",
+        "Mix tomato sauce into cooked vegetables and simmer for about 5 minutes to blend the flavors; stir in the sour cream to make a sauce.",
+        "Stir shrimp into the sauce with vegetables and cover skillet. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes.",
+        "To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs. Pour sauce and vegetables over shrimp and grits; season to taste with hot pepper sauce and sprinkle with green onion."
+    ],
+    "ingredients": [
+        "3 cups shrimp stock, divided",
+        "1 cup finely ground cornmeal",
+        "1 tablespoon butter",
+        "1/2 cup shredded sharp Cheddar cheese",
+        "salt and ground black pepper to taste",
+        "2 tablespoons canola oil",
+        "1/2 cup diced celery",
+        "1 cup diced onion",
+        "1 cup diced green bell pepper",
+        "1 tablespoon dried thyme",
+        "1 tablespoon dried oregano",
+        "1 (8 ounce) can tomato sauce",
+        "1/3 cup reduced-fat sour cream",
+        "1 1/2 pounds uncooked shrimp, peeled and deveined",
+        "1 dash hot pepper sauce, or to taste (optional)",
+        "1 teaspoon chopped green onion, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arron's Shrimp and Grits",
+    "url": "http://allrecipes.com/recipe/220896/arrons-shrimp-and-grits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arrowroot-bars.json b/serverless-fleets/data/input/inferencing/recipes/arrowroot-bars.json
new file mode 100644
index 000000000..054162729
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arrowroot-bars.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).  Thoroughly butter the bottom and sides of a 13 x 9 inch baking pan.",
+        "In a large mixing bowl, cream together the butter and sugar.  Beat in the almond extract.  Gradually mix in the arrowroot flour.",
+        "In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.  Gently fold the egg whites into the batter.  Pour the batter into the baking pan and smooth the surface with a rubber spatula.  Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.  Dust with confectioner's sugar."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F791238.jpg",
+    "ingredients": [
+        "1 cup unsalted butter",
+        "\u00bd cup confectioners' sugar",
+        "\u00bd teaspoon almond extract",
+        "2 cups arrowroot flour",
+        "6  egg whites",
+        "\u00bd teaspoon cream of tartar",
+        "\u2153 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arrowroot Bars",
+    "url": "http://allrecipes.com/recipe/10109/arrowroot-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/arrowroot-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/arrowroot-biscuits.json
new file mode 100644
index 000000000..4495caa6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arrowroot-biscuits.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.",
+        "Beat butter and sugar just until smooth. Beat in egg and vanilla.",
+        "Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half.",
+        "On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough.",
+        "Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker."
+    ],
+    "ingredients": [
+        "1/4 cup butter, softened",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1/2 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1/2 cup arrowroot flour",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arrowroot Biscuits",
+    "url": "http://allrecipes.com/recipe/10484/arrowroot-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-blanco-mexican-white-rice-51110260.json b/serverless-fleets/data/input/inferencing/recipes/arroz-blanco-mexican-white-rice-51110260.json
new file mode 100644
index 000000000..d7c703b39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-blanco-mexican-white-rice-51110260.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Cover the rice with hot water and let stand for 10 minutes. Drain the rice in a sieve or colander and rinse until the water runs clear. Shake the sieve vigorously to remove excess water.",
+        "In a blender, combine the onion, garlic, salt, and 3 cups of water and process until pur\u00e9ed (use caution when blending hot liquids).",
+        "In a medium saucepan over moderate heat, heat the oil until hot but not smoking. Add the rice and saut\u00e9 until it crackles when stirred, about 3 minutes. Add the onion and garlic mixture, bring to a boil, and cook for 3 minutes. Add the cilantro or parsley and reduce the heat to a simmer. Cover and cook until small holes appear in the rice, about 20 minutes. Fluff with a fork and remove the herb sprigs. Keep covered until ready to serve."
+    ],
+    "ingredients": [
+        "2 cups long-grain white rice",
+        "1/2 medium onion",
+        "2 cloves garlic",
+        "1 teaspoon salt",
+        "2 tablespoons canola oil",
+        "2 sprigs fresh cilantro or flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Onion",
+        "Rice",
+        "Side",
+        "Healthy",
+        "Cilantro",
+        "Simmer",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arroz Blanco (Mexican White Rice)",
+    "url": "http://www.epicurious.com/recipes/food/views/arroz-blanco-mexican-white-rice-51110260"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-gandules.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-gandules.json
new file mode 100644
index 000000000..cc7c51cfc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-gandules.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat corn oil in a large pot over medium heat. Add ham, onion, and green bell pepper; cook and stir until onion and green bell pepper are soft, about 5 minutes. Stir in gandules, tomato sauce, sofrito, adobo seasoning, olive brine, green olives, and sazon seasoning until warmed through.",
+        "Pour water and rice into the pot; bring to a boil, stirring frequently. Cook, stirring frequently to prevent rice from sticking, until water is absorbed, about 15 minutes. Reduce heat to low and cover; cook until rice is tender, about 30 minutes. Remove lid and stir rice; cover and cook until rice is very soft, about 30 minutes more."
+    ],
+    "ingredients": [
+        "2 tablespoons corn oil",
+        "1 (6 ounce) ham steak, cut into small pieces",
+        "1 large onion, diced",
+        "1/2 green bell pepper, cut into small pieces",
+        "1 (15 ounce) can gandules (pigeon peas), drained and rinsed",
+        "1/2 (8 ounce) can tomato sauce (such as Goya\u00ae)",
+        "5 tablespoons sofrito",
+        "3 tablespoons adobo seasoning",
+        "2 tablespoons olive brine",
+        "5 pitted green olives",
+        "1 (1.41 ounce) package sazon seasoning",
+        "2 cups water",
+        "1 cup white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz con Gandules",
+    "url": "http://allrecipes.com/recipe/256397/arroz-con-gandules/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-leche-ice-pops.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-leche-ice-pops.json
new file mode 100644
index 000000000..eda46cd83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-leche-ice-pops.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Bring water, rice, and sugar to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.",
+        "Mix cooked rice, sweetened condensed milk, and milk in a large bowl. Fill ice pop molds with mixture. Freeze until solid, at least 2 hours."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup white rice",
+        "1 cup white sugar",
+        "1 cup sweetened condensed milk",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz Con Leche Ice Pops",
+    "url": "http://allrecipes.com/recipe/232556/arroz-con-leche-ice-pops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-leche-rice-pudding.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-leche-rice-pudding.json
new file mode 100644
index 000000000..8240e43c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-leche-rice-pudding.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine water and rice in a bowl. Let soak, at least 30 minutes.",
+        "Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.",
+        "Stir milk, sugar, salt, and cinnamon stick into the saucepan. Simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup uncooked white rice",
+        "2 1/2 cups milk",
+        "2 tablespoons white sugar, or to taste",
+        "1/2 teaspoon salt",
+        "1 cinnamon stick"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz con Leche (Rice Pudding)",
+    "url": "http://allrecipes.com/recipe/255834/arroz-con-leche-rice-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-leche.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-leche.json
new file mode 100644
index 000000000..68223f2b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-leche.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.",
+        "While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.",
+        "After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.",
+        "If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve."
+    ],
+    "ingredients": [
+        "2 1/4 cups water",
+        "1 1/2 cups short grain rice",
+        "1 (1/4 inch x 3 inch) strip lime peel",
+        "1/2 cup water",
+        "1 cinnamon stick",
+        "2 tablespoons anise seed, crushed",
+        "1 (12 ounce) can evaporated milk",
+        "1 (14 ounce) can condensed milk",
+        "1 tablespoon vanilla extract",
+        "1/4 teaspoon salt",
+        "3/4 cup raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz con Leche",
+    "url": "http://allrecipes.com/recipe/143032/arroz-con-leche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-10666.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-10666.json
new file mode 100644
index 000000000..18b632457
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-10666.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle. Remove the saucer and the rack and crumble the saffron in the saucer.",
+        "In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and reduce the heat to moderately low. Cook the chicken, patted dry, in batches in the oil, turning it, for 15 to 18 minutes, or until it is cooked through, transferring it as it is cooked to a bowl.",
+        "Pour off all but 3 tablespoons of the fat from the skillet and in the skillet cook the onions and the green bell peppers over moderately low heat, stirring occasionally, until the vegetables are softened. Add the tomatoes, the garlic, the paprika, and the saffron and cook the mixture, stirring, for 1 minute. Add the rice and cook the mixture, stirring, for 3 minutes. Add the broth, heated, and simmer the mixture, stirring occasionally, for 7 minutes. Transfer the rice mixture to a shallow 5-quart baking dish and arrange the chicken over it.",
+        "Bake the arroz con pollo in middle of a preheated 325\u00b0 F. oven for 15 minutes, sprinkle the red bell pepper and the peas over it, and bake the arroz con pollo for 5 to 10 minutes more, or until the liquid is absorbed and the rice is al dente. Sprinkle the arroz con pollo with the parsley."
+    ],
+    "ingredients": [
+        "1 rounded 1/4 teaspoon saffron threads",
+        "1/4 cup olive oil",
+        "a 3 1/2-pound chicken, cut into serving pieces",
+        "2 onions, chopped",
+        "2 small green bell peppers, chopped",
+        "3/4 pound plum tomatoes (about 6), peeled, seeded, and chopped",
+        "2 garlic cloves, minced",
+        "4 teaspoons paprika",
+        "3 cups Arborio rice (Italian short-grain rice, available at Italian markets and some specialty foods shops)",
+        "6 cups chicken broth",
+        "1 large red bell pepper, roasted and cut into strips",
+        "1 cup thawed frozen peas",
+        "1/4 cup minced fresh parsley leaves if desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Rice",
+        "Tomato",
+        "Bake",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Arroz con Pollo",
+    "url": "http://www.epicurious.com/recipes/food/views/arroz-con-pollo-10666"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-chicken-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-chicken-and-rice.json
new file mode 100644
index 000000000..168f5e659
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-chicken-and-rice.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.",
+        "Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.",
+        "Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.",
+        "To serve, using fork, fluff rice; garnish with pimiento strips and peas."
+    ],
+    "ingredients": [
+        "1 (3 1/2) pound chicken, cut into 8 pieces",
+        "Goya Adobo with Pepper, to taste",
+        "3 tablespoons Goya Extra Virgin Olive Oil",
+        "1 cup yellow onion, finely chopped",
+        "3/4 cup green bell pepper, finely chopped",
+        "1 1/2 teaspoons Goya Minced Garlic",
+        "1 1/2 cups Canilla Extra Long Grain Rice",
+        "1 packet Goya Powdered Chicken Bouillon",
+        "1 packet Sazon Goya with Azafran",
+        "1/4 cup Goya Pitted Alcaparrado, sliced",
+        "1 (4 ounce) jar Goya Fancy Sliced Pimientos",
+        "1/2 cup Goya Frozen Peas, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz con Pollo (Chicken and Rice)",
+    "url": "http://allrecipes.com/recipe/215219/arroz-con-pollo-chicken-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-ii.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-ii.json
new file mode 100644
index 000000000..1fe298e36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.",
+        "Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.",
+        "Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper."
+    ],
+    "ingredients": [
+        "1 (2 to 3 pound) whole chicken, cut into pieces",
+        "1 tablespoon olive oil",
+        "2 onions, chopped",
+        "3 cloves garlic, crushed",
+        "1/2 green bell pepper, chopped",
+        "1/2 (15 ounce) can tomato sauce",
+        "1 pinch saffron",
+        "salt to taste",
+        "2 cubes chicken bouillon",
+        "1 1/2 cups uncooked white rice",
+        "1 cup beer",
+        "1 (15 ounce) can peas, drained",
+        "1/2 red bell pepper, roasted and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz con Pollo II",
+    "url": "http://allrecipes.com/recipe/20239/arroz-con-pollo-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-mexicano.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-mexicano.json
new file mode 100644
index 000000000..24b443388
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-mexicano.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 teaspoon vegetable oil",
+        "1 cup long-grain rice",
+        "2 small garlic cloves",
+        "4 cups water",
+        "3 cooked chicken thighs",
+        "1/4 cup tomato sauce",
+        "1/4 cup sliced carrot",
+        "3 tablespoons chopped celery",
+        "1 tablespoon chicken bouillon (such as Knorr\u00ae)",
+        "1 1/2 tablespoons chopped fresh cilantro",
+        "1/2 teaspoon ground cumin",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz Con Pollo Mexicano",
+    "url": "http://allrecipes.com/recipe/228489/arroz-con-pollo-mexicano/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-peruvian-style.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-peruvian-style.json
new file mode 100644
index 000000000..de0d1e2dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo-peruvian-style.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.",
+        "Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.",
+        "Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/5722188.jpg",
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "5 skinless chicken pieces",
+        "salt and ground black pepper to taste",
+        "1 large onion, cut into small cubes",
+        "2 cloves garlic, minced",
+        "1 cup chopped fresh cilantro",
+        "3 cups white rice",
+        "2 cups water",
+        "1 (12 fluid ounce) can beer",
+        "1 carrot, cut into small cubes",
+        "1 cup green peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz con Pollo (Peruvian Style)",
+    "url": "http://allrecipes.com/recipe/236496/arroz-con-pollo-peruvian-style/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo.json b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo.json
new file mode 100644
index 000000000..842965ea5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-con-pollo.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.",
+        "Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.",
+        "Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).",
+        "Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3674&h=1924&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3482170.jpg",
+    "ingredients": [
+        "\u00bc cup vegetable oil",
+        "1 (4 to 6 pound) whole chicken, cut into pieces",
+        "1  onion, chopped",
+        "1  green bell pepper, chopped",
+        "2 cloves garlic, minced",
+        "2 cloves garlic",
+        "1 (14.5 ounce) can stewed tomatoes",
+        "1 cup rice",
+        "2 teaspoons salt, or to taste",
+        "1 teaspoon dried oregano",
+        "\u00bd teaspoon ground black pepper",
+        "1  bay leaf",
+        "2 cups chicken stock, or as needed to cover",
+        "1 cup green peas",
+        "\u00bd cup sliced black olives",
+        "\u00bd cup raisins",
+        "\u00bc cup chopped pimento peppers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz Con Pollo",
+    "url": "http://allrecipes.com/recipe/228488/arroz-con-pollo/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-de-braga-portuguese-rice.json b/serverless-fleets/data/input/inferencing/recipes/arroz-de-braga-portuguese-rice.json
new file mode 100644
index 000000000..1d4b18d4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-de-braga-portuguese-rice.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan over medium heat. Add onion, chicken thighs, and drumsticks; cook and stir until starting to brown, about 10 minutes. Add ham, smoked sausages, and fresh sausages. Cook and stir until golden brown, about 10 minutes.",
+        "Stir rice, tomatoes, red bell pepper, spring onions, salt, and parsley into the saucepan. Pour in water and add chicken bouillon cubes. Reduce heat and simmer, partially covered, until flavors are combined, about 15 minutes. Stir in sliced cabbage. Continue to cook until rice is tender and water has been absorbed, about 15 minutes more.",
+        "Drizzle olive oil over rice before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons oil",
+        "1 onion, chopped",
+        "1/2 pound chicken thighs, cut into pieces",
+        "1/2 pound chicken drumsticks, boned and cut into pieces",
+        "7 ounces cubed cooked ham",
+        "2 smoked pork sausages, sliced",
+        "2 links pork sausage, casings removed and sliced",
+        "3 cups rice, rinsed and drained",
+        "4 tomatoes, chopped",
+        "1 red bell pepper, sliced",
+        "2 spring onions, chopped",
+        "2 teaspoons salt",
+        "1 teaspoon chopped fresh parsley",
+        "6 cups water",
+        "2 cubes chicken bouillon",
+        "3 leaves cabbage, sliced",
+        "1 tablespoon olive oil, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz de Braga (Portuguese Rice)",
+    "url": "http://allrecipes.com/recipe/246191/arroz-de-braga-portuguese-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-de-pinga-brazilian-rum-rice.json b/serverless-fleets/data/input/inferencing/recipes/arroz-de-pinga-brazilian-rum-rice.json
new file mode 100644
index 000000000..af6842eaa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-de-pinga-brazilian-rum-rice.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat olive oil in a large saucepan over medium heat; cook and stir garlic and bay leaves until fragrant, 1 to 2 minutes. Stir tomatoes and rice into garlic mixture. Pour hot water over rice mixture and season with salt; cover saucepan.",
+        "Cook rice mixture until rice is partially cooked and beginning to absorb the liquid, about 10 minutes. Add cachaca and continue cooking until rice is tender and liquid is absorbed, 10 to 15 minutes more."
+    ],
+    "ingredients": [
+        "3 3/4 tablespoons olive oil",
+        "3 cloves garlic, chopped",
+        "4 bay leaves",
+        "12 cherry tomatoes, chopped",
+        "2 cups white rice",
+        "4 1/4 cups hot water",
+        "salt to taste",
+        "3 tablespoons cachaca (Brazilian sugar can rum)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz de Pinga (Brazilian Rum Rice)",
+    "url": "http://allrecipes.com/recipe/246701/arroz-de-pinga-brazilian-rum-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-poblano-poblano-rice.json b/serverless-fleets/data/input/inferencing/recipes/arroz-poblano-poblano-rice.json
new file mode 100644
index 000000000..4aa5e2031
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-poblano-poblano-rice.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat a large skillet over medium-high heat. Add oil and heat until shimmering. Add chicken breast, cook until completely cooked through and browned on both sides. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, tent loosely with foil to keep warm and set aside.",
+        "Return skillet to heat. Add onion and cook for 3-4 minutes, stirring occasionally. Add garlic and cook one more minute. Stir in roasted and chopped poblano pepper. Remove from skillet and set aside.",
+        "In same skillet, place corn, water, buttery spread (if using) and contents of rice package. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender.  Add onion mixture back to skillet and toss together.",
+        "Place rice mixture on a serving platter. Slice chicken and place on top of rice (or chop into bite-sized pieces and stir into rice, then plate). Serve immediately."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "3 boneless, skinless chicken breast halves",
+        "1/2 cup chopped onion",
+        "1 clove garlic, minced",
+        "1 poblano pepper - roasted, seeded, chopped",
+        "1/2 cup corn (frozen, canned, or fresh)",
+        "1 3/4 cups water",
+        "1 tablespoon buttery spread (optional)",
+        "1 (5.4 ounce) package Knorr\u00ae Fiesta Sides\u2122 - Yellow Rice",
+        "Lime wedges, for serving (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz Poblano (Poblano Rice)",
+    "url": "http://allrecipes.com/recipe/254866/arroz-poblano-poblano-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-rojo-mexican-red-rice.json b/serverless-fleets/data/input/inferencing/recipes/arroz-rojo-mexican-red-rice.json
new file mode 100644
index 000000000..5728b70fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-rojo-mexican-red-rice.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Grate tomatoes into a bowl using a box grater; discard tomato skins.",
+        "Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.",
+        "Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.",
+        "Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.",
+        "Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish."
+    ],
+    "ingredients": [
+        "2 Roma (plum tomatoes), cored",
+        "2 tablespoons vegetable oil",
+        "1 cup minced onion",
+        "2 cloves garlic, minced",
+        "1 cup uncooked long-grain white rice",
+        "1 3/4 cups low-sodium chicken broth",
+        "1/4 cup canned tomato sauce",
+        "1 jalapeno pepper, chopped",
+        "2 sprigs fresh cilantro",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz Rojo (Mexican Red Rice)",
+    "url": "http://allrecipes.com/recipe/221433/arroz-rojo-mexican-red-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arroz-tapado-rice-on-top.json b/serverless-fleets/data/input/inferencing/recipes/arroz-tapado-rice-on-top.json
new file mode 100644
index 000000000..f1ef761d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arroz-tapado-rice-on-top.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.",
+        "Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.",
+        "Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.",
+        "Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).",
+        "Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.",
+        "To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving."
+    ],
+    "ingredients": [
+        "2 cups uncooked white rice",
+        "4 cups water",
+        "1 egg",
+        "1 potato, peeled and cubed",
+        "1 cup vegetable oil for frying",
+        "3 small tomatoes, coarsely chopped",
+        "1/2 cup water",
+        "1 tablespoon vegetable oil",
+        "1/2 large onion, finely chopped",
+        "3 cloves garlic, chopped",
+        "1 teaspoon ground dried aji chile",
+        "1/2 teaspoon ground cumin",
+        "1/4 teaspoon ground black pepper",
+        "2 teaspoons chopped fresh oregano",
+        "1 pound lean ground beef",
+        "2 large carrots, peeled and cubed",
+        "1/4 cup frozen peas",
+        "1 tablespoon peanut butter",
+        "chopped fresh cilantro (optional)",
+        "chopped fresh tomato (optional)",
+        "ketchup (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arroz Tapado (Rice-On-Top)",
+    "url": "http://allrecipes.com/recipe/216814/arroz-tapado-rice-on-top/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artic-char-with-white-beans-wild-mushrooms-and-oven-dried-tomatoes-350114.json b/serverless-fleets/data/input/inferencing/recipes/artic-char-with-white-beans-wild-mushrooms-and-oven-dried-tomatoes-350114.json
new file mode 100644
index 000000000..04274db74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artic-char-with-white-beans-wild-mushrooms-and-oven-dried-tomatoes-350114.json
@@ -0,0 +1,59 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0F. Cut each plum tomato in half lengthwise and place, cut side up, on rimmed baking sheet. Drizzle tomatoes with oil, then sprinkle with chopped thyme, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Roast tomatoes until tender and dry-looking on top but still moist, about 1 hour 45 minutes. Cool on sheet. Do ahead: Can be made 2 days ahead. Wrap; chill. Rewarm oven-dried tomatoes in microwave in 15-second intervals at low setting before using.",
+        "Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight. Place dried porcini mushrooms in another medium bowl. Add 2 cups boiling water. Soak until mushrooms are soft, at least 1 hour and up to 4 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms.",
+        "Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add leek, onion, and carrot; sprinkle lightly with salt and pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 cups broth, wine, bay leaves, chopped sage, chopped porcini mushrooms, and reserved mushroom soaking liquid, leaving any sediment behind. Drain beans; add beans to pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, stirring occasionally and adding more broth by 1/2 cupfuls to keep beans just covered, about 2 hours. Season beans to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm beans before continuing.",
+        "Heat remaining 2 tablespoons olive oil in medium skillet over medium-high heat. Add sliced wild mushrooms, garlic, and shallot; saut\u00e9 until mushrooms are tender, about 8 minutes. Season with salt and pepper. Stir mushrooms into beans. Keep mixture warm.",
+        "Preheat broiler. Grind dried porcini mushrooms to powder in spice grinder or food mill. Brush broiler pan with oil. Brush fish on both sides with oil; place on broiler pan, skin side down. Sprinkle each with salt, pepper, 1/2 teaspoon ground mushrooms, and 1/4 teaspoon fennel pollen (reserve any remaining ground mushrooms for another use).",
+        "Broil fish, flesh side up, 4 inches from heat source until just opaque in center (do not turn), 4 to 5 minutes.",
+        "Spoon 1 cup bean mixture into center of each plate. Top beans with tomato halves, then fish, flesh side up.",
+        "*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.",
+        "**A spice extracted from wild fennel plants; available at specialty foods stores and from zingermans.com"
+    ],
+    "ingredients": [
+        "1 pound plum tomatoes",
+        "1 tablespoon olive oil",
+        "2 teaspoons chopped fresh thyme",
+        "1 teaspoon coarse kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 cup dried large white beans (such as gigante, cannellini, Italian butter, or Great Northern)",
+        "1/2 ounce dried porcini mushrooms*",
+        "2 cups boiling water",
+        "3 tablespoons olive oil, divided",
+        "1 cup chopped leek (white and pale green parts only)",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped peeled carrot",
+        "4 cups (about) low-salt chicken broth, divided",
+        "1/2 cup dry white wine",
+        "2 small bay leaves",
+        "1 teaspoon chopped fresh sage",
+        "1/2 pound fresh wild mushrooms (such as chanterelle, porcini, or stemmed shiitake), thickly sliced",
+        "2 garlic cloves, chopped",
+        "1 small shallot, chopped",
+        "1/4 ounce dried porcini mushrooms*",
+        "Olive oil",
+        "4 6-ounce arctic char fillets with skin (each 3/4 to 1 inch thick)",
+        "1 teaspoon fennel pollen** or ground fennel seed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Fish",
+        "Mushroom",
+        "Tomato",
+        "Broil",
+        "Roast",
+        "High Fiber",
+        "Mother's Day",
+        "Dinner",
+        "Healthy",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Artic Char with White Beans, Wild Mushrooms, and Oven-Dried Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/artic-char-with-white-beans-wild-mushrooms-and-oven-dried-tomatoes-350114"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-aioli.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-aioli.json
new file mode 100644
index 000000000..5f6816203
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-aioli.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper in a food processor or blender; blend until smooth. Cover and refrigerate until ready to use."
+    ],
+    "ingredients": [
+        "1 (6.5 ounce) jar marinated artichoke hearts, drained",
+        "2 tablespoons mayonnaise",
+        "2 tablespoons grated Parmesan cheese",
+        "1/2 lemon, juiced",
+        "1 teaspoon lemon zest",
+        "1/4 teaspoon red pepper flakes",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Aioli",
+    "url": "http://allrecipes.com/recipe/230844/artichoke-aioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-black-eyed-pea-salad.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-black-eyed-pea-salad.json
new file mode 100644
index 000000000..830cc6118
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-black-eyed-pea-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.",
+        "Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. Drain and rinse black-eyed peas; transfer to a large bowl.",
+        "Drizzle reserved artichoke marinade over black-eyed peas.",
+        "Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.",
+        "Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.",
+        "Pour dressing over black-eyed peas salad and toss to combine."
+    ],
+    "ingredients": [
+        "1 pound dry black-eyed peas",
+        "6 cups water",
+        "8 cups chicken broth",
+        "1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved",
+        "1 cup thinly sliced celery",
+        "1 cup sliced radishes",
+        "1/2 cup sliced green onions",
+        "1/2 cup vegetable oil",
+        "1/4 cup distilled white vinegar",
+        "3 tablespoons water",
+        "1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Black-Eyed Pea Salad",
+    "url": "http://allrecipes.com/recipe/220759/artichoke-and-black-eyed-pea-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-black-olive-baked-chick.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-black-olive-baked-chick.json
new file mode 100644
index 000000000..ae60a0362
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-black-olive-baked-chick.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.",
+        "Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned."
+    ],
+    "ingredients": [
+        "4 bone-in chicken breast halves, with skin",
+        "6 chicken drumsticks",
+        "2 (6.5 ounce) jars marinated quartered artichoke hearts, drained",
+        "1 (15 ounce) can black olives, drained",
+        "1/2 cup dry white wine",
+        "1/2 cup chicken broth",
+        "1 tablespoon chopped fresh tarragon",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Black Olive Baked Chicken",
+    "url": "http://allrecipes.com/recipe/19130/artichoke-and-black-olive-baked-chick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-blue-cheese-bisque.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-blue-cheese-bisque.json
new file mode 100644
index 000000000..b7dd68cba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-blue-cheese-bisque.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium heat; cook and stir onion and thyme in the melted butter until onion is slightly softened, about 5 minutes. Add vermouth; cook and and stir until liquid is evaporated, 2 to 3 minutes.",
+        "Pour liquid from artichoke hearts into a measuring cup; add enough chicken broth to equal 1 1/2 cup.",
+        "Transfer onion mixture to a blender and top with drained artichoke hearts; blend, adding chicken broth mixture as needed, until mixture is smooth. Pour artichoke mixture back into the pan and mix in remaining chicken broth mixture and blue cheese dressing. Bring to a simmer and cook, stirring often, until bisque is heated through, about 5 minutes. Serve warm or cold."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/2 onion, chopped",
+        "1/4 teaspoon dried thyme",
+        "2 tablespoons vermouth",
+        "1 (14 ounce) can artichoke hearts, drained and liquid reserved",
+        "1 cup chicken broth, or as needed",
+        "1/4 cup blue cheese salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Blue Cheese Bisque",
+    "url": "http://allrecipes.com/recipe/234426/artichoke-and-blue-cheese-bisque/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-chicken-sausage-caulif.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-chicken-sausage-caulif.json
new file mode 100644
index 000000000..f90972d9f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-chicken-sausage-caulif.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place cauliflower florets in a food processor; pulse into grains the size of rice.",
+        "Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.",
+        "Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.",
+        "Stir cauliflower \"rice\" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.",
+        "Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top."
+    ],
+    "ingredients": [
+        "1 head cauliflower, broken into florets",
+        "2 tablespoons hot water",
+        "1/2 teaspoon saffron threads",
+        "1/4 cup extra-virgin olive oil , divided",
+        "3 links sweet Italian chicken sausage, diced",
+        "1 large zucchini, chopped",
+        "1 yellow onion, chopped",
+        "1 carrot, grated",
+        "2 cloves garlic, or more to taste, minced",
+        "1/4 teaspoon ground cayenne pepper",
+        "1 (15 ounce) can artichokes, drained",
+        "3 cups chicken stock",
+        "sea salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 1/2 cups snow peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Chicken Sausage \"Cauliflower\" Paella",
+    "url": "http://allrecipes.com/recipe/255609/artichoke-and-chicken-sausage-caulif/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-chickpea-stew.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-chickpea-stew.json
new file mode 100644
index 000000000..2aef6a354
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-chickpea-stew.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat oil in a large pot over medium heat, cook the onion until translucent.  Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute.  Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth.  Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.",
+        "Season with sage, lemon juice, salt, and pepper to taste.  Cook for 5 to 10 minutes more to meld the flavors."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1779157.jpg",
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 medium yellow onion, chopped",
+        "6 cloves garlic, minced",
+        "1/8 teaspoon red pepper flakes",
+        "2 carrots, chopped",
+        "4 medium roma (plum) tomatoes, chopped",
+        "1 (15 ounce) can artichoke hearts, drained and quartered",
+        "1 (15.5 ounce) can garbanzo beans, drained",
+        "1 quart low-sodium chicken broth",
+        "1 tablespoon chopped fresh sage",
+        "1 teaspoon lemon juice",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Chickpea Stew",
+    "url": "http://allrecipes.com/recipe/96894/artichoke-and-chickpea-stew/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-crab-spread.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-crab-spread.json
new file mode 100644
index 000000000..f02091f16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-crab-spread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.",
+        "Pour dip into a non-metallic bowl, and chill for 1 hour.",
+        "Serve with crackers or vegetables."
+    ],
+    "ingredients": [
+        "3 frozen cooked artichoke hearts, thawed and quartered",
+        "2 (8 ounce) packages cream cheese, softened",
+        "4 ounces crabmeat",
+        "3 green onions",
+        "1 clove garlic",
+        "1 teaspoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Crab Spread",
+    "url": "http://allrecipes.com/recipe/18231/artichoke-and-crab-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-egg-spread.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-egg-spread.json
new file mode 100644
index 000000000..1e18790f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-egg-spread.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1/2 cup mayonnaise",
+        "1/2 cup sour cream",
+        "3 hard-boiled eggs, chopped",
+        "1/2 teaspoon curry powder, or to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Egg Spread",
+    "url": "http://allrecipes.com/recipe/220879/artichoke-and-egg-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-eggplant-panini-352791.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-eggplant-panini-352791.json
new file mode 100644
index 000000000..21916ecf0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-eggplant-panini-352791.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .",
+        "Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.",
+        "Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.",
+        "Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.",
+        "Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.",
+        "Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.",
+        "Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total."
+    ],
+    "ingredients": [
+        "1 (6 1/2-ounces) jar marinated artichokes, drained and chopped",
+        "2 tablespoons mayonnaise",
+        "1 tablespoon drained capers",
+        "1 small garlic clove",
+        "1 (3/4-pound) eggplant",
+        "5 tablespoons olive oil, divided",
+        "1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle",
+        "1/4 pound Fontina (preferably Italian), thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Vegetarian",
+        "Quick & Easy",
+        "Father's Day",
+        "Backyard BBQ",
+        "Lunch",
+        "Artichoke",
+        "Eggplant",
+        "Spring",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Fontina",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Artichoke and Eggplant Panini",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-and-eggplant-panini-352791"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-escargot-over-linguini.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-escargot-over-linguini.json
new file mode 100644
index 000000000..9321cc296
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-escargot-over-linguini.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.",
+        "Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.",
+        "Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package linguine pasta",
+        "2 tablespoons butter",
+        "1 (10 ounce) can artichoke hearts, drained and sliced",
+        "1 (4 ounce) can sliced mushrooms, drained",
+        "1 (7 ounce) can escargot, drained",
+        "3 cloves garlic, chopped",
+        "1 teaspoon dried sage",
+        "1 pinch dried oregano",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Escargot Over Linguini",
+    "url": "http://allrecipes.com/recipe/81147/artichoke-and-escargot-over-linguini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-fennel-crudo.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-fennel-crudo.json
new file mode 100644
index 000000000..9480d2130
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-fennel-crudo.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.",
+        "In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "1 1/2 tablespoons lemon juice (1 large lemon)",
+        "1 1/2 cups baby arugula",
+        "5 baby artichokes, trimmed and thinly sliced",
+        "1 bulb fennel, thinly sliced",
+        "Kosher salt\u00a0and freshly ground black pepper",
+        "1/2 cup shaved Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Salad Recipes",
+        "Artichoke",
+        "Vegetable"
+    ],
+    "title": "Artichoke and Fennel Crudo",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-and-fennel-crudo"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-fennel-ravioli-with-tomato-fennel-sauce-2892.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-fennel-ravioli-with-tomato-fennel-sauce-2892.json
new file mode 100644
index 000000000..2d89aabcd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-fennel-ravioli-with-tomato-fennel-sauce-2892.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Heat olive oil in heavy medium skillet over medium heat. Add chopped garlic and fennel seeds and saut\u00e9 3 minutes. Add artichoke hearts and chopped fennel and stir 1 minute. Add vegetable broth and bring mixture to boil. Cover skillet and cook until vegetables are very tender, about 12 minutes. Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes. Scrape filling into processor and cool. Add fennel fronds and process to coarse puree. Season to taste with salt and pepper. Add yolk and blend.",
+        "Line baking sheet with plastic wrap. If using wonton wrappers, trim edges to form rounds. Brush entire surface of 1 wrapper lightly with egg white. Place 1 rounded teaspoon filling in center. Fold dough over, forming semi-circle. Seal edges, pressing out any air around filling. Place on prepared sheet. Repeat with remaining filling and wrappers. (Ravioli can be prepared ahead. Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days. Do not thaw frozen ravioli before cooking.)",
+        "Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and saut\u00e9 until tender, about 12 minutes. Add tomatoes with their juices and next 4 ingredients. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.)",
+        "Boil ravioli in large pot of boiling salted water until tender, about 5 minutes. Drain well. Spoon some sauce on each plate. Arrange ravioli atop sauce. Garnish with fresh fennel fronds."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "5 large garlic cloves, chopped",
+        "1/4 teaspoon fennel seeds",
+        "1 9-ounce package frozen artichoke hearts, unthawed",
+        "1/2 cup chopped fresh fennel",
+        "1/2 cup canned vegetable broth or water",
+        "2 tablespoons minced fresh fennel fronds",
+        "1 egg yolk",
+        "32 to 36 gyoza (round) wrappers or wonton wrappers",
+        "1 egg white",
+        "1/4 cup olive oil",
+        "4 garlic cloves, chopped",
+        "1 cup chopped fresh fennel",
+        "1 1/4 teaspoons fennel seeds",
+        "1 28-ounce can Italian tomatoes",
+        "2 tablespoons tomato paste",
+        "1 teaspoon dried oregano",
+        "1/4 teaspoon dried crushed red pepper",
+        "1/8 teaspoon ground cloves",
+        "Fresh fennel fronds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Garlic",
+        "Pasta",
+        "Tomato",
+        "Vegetable",
+        "Hanukkah",
+        "Vegetarian",
+        "Artichoke",
+        "Fennel",
+        "Spring",
+        "Healthy"
+    ],
+    "title": "Artichoke and Fennel Ravioli with Tomato-Fennel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-and-fennel-ravioli-with-tomato-fennel-sauce-2892"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-fennel-salad-10359.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-fennel-salad-10359.json
new file mode 100644
index 000000000..f9aa76069
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-fennel-salad-10359.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the or\u00e9gano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops."
+    ],
+    "ingredients": [
+        "2 fennel bulbs (about 2 pounds)",
+        "two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths",
+        "2 tomatoes, chopped",
+        "1/4 cup pitted Nicoise or other brine-cured black olives",
+        "1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste",
+        "1/4 cup olive oil",
+        "2 tablespoons fresh lemon juice",
+        "1/4 teaspoon dried or\u00e9gano, crumbled",
+        "1/4 teaspoon dried thyme, crumbled",
+        "freshly ground pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fish",
+        "Leafy Green",
+        "Olive",
+        "Tomato",
+        "Side",
+        "No-Cook",
+        "Quick & Easy",
+        "Artichoke",
+        "Fennel",
+        "Gourmet"
+    ],
+    "title": "Artichoke and Fennel Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-and-fennel-salad-10359"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-feta-cheese-pizza-103258.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-feta-cheese-pizza-103258.json
new file mode 100644
index 000000000..c897ca072
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-feta-cheese-pizza-103258.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Cut artichokes into 1/2-inch pieces. Sprinkle baking sheet with yellow cornmeal. Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices. Drizzle with remaining 1 tablespoon marinade.",
+        "Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza into 4 squares and serve."
+    ],
+    "ingredients": [
+        "1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved",
+        "1 tablespoon yellow cornmeal",
+        "1 10-ounce tube refrigerated pizza crust dough",
+        "6 ounces plum tomatoes, thinly sliced into rounds",
+        "1 cup crumbled herb-seasoned feta cheese (about 4 ounces)",
+        "1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced",
+        "2 tablespoons thinly sliced fresh mint"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Onion",
+        "Tomato",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Feta",
+        "Spring"
+    ],
+    "title": "Artichoke and Feta Cheese Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-and-feta-cheese-pizza-103258"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-feta-tarts-51160680.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-feta-tarts-51160680.json
new file mode 100644
index 000000000..0fb16802f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-feta-tarts-51160680.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.",
+        "If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10\" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1\" border.",
+        "Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.",
+        "Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375\u00b0F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.",
+        "DO AHEAD: Tart can be made 2 hours ahead. Let stand at room temperature."
+    ],
+    "ingredients": [
+        "1/3 cup heavy cream",
+        "4 ounces feta, divided",
+        "Kosher salt, freshly ground pepper",
+        "1 14-ounce (1 sheet) or 17.3-ounce (2 sheets) package frozen puff pastry, thawed",
+        "All-purpose flour (for work surface)",
+        "2 4-ounce jars marinated artichoke hearts, drained, halved",
+        "2 tablespoons olive oil",
+        "1 large egg, beaten to blend"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Appetizer",
+        "Bake",
+        "Easter",
+        "Vegetarian",
+        "Quick & Easy",
+        "Mother's Day",
+        "Feta",
+        "Artichoke",
+        "Spring",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Artichoke and Feta Tarts",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-and-feta-tarts-51160680"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-ham-quiche-with-cheesy.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-ham-quiche-with-cheesy.json
new file mode 100644
index 000000000..93b0e6d2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-ham-quiche-with-cheesy.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "For the crust: Preheat oven to 450 degrees F.",
+        "Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.",
+        "For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.",
+        "When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools."
+    ],
+    "ingredients": [
+        "For the crust:",
+        "2 cups Idahoan\u00ae Steakhouse Cheesy Hashbrowns, rehydrated",
+        "1/4 cup zucchini, shredded",
+        "1/4 cup sweet potato, shredded",
+        "1/4 cup carrot, shredded",
+        "4 tablespoons butter, melted",
+        "1 teaspoon salt",
+        "For the filling:",
+        "4 large eggs",
+        "1 1/2 cups whip cream, un-whipped (or half and half for a lighter quiche)",
+        "8 ounces artichokes hearts, coarse chop",
+        "1/2 cup leeks, chopped and sauteed to soften",
+        "3/4 cup cooked ham, small dice",
+        "1 cup Swiss cheese, shredded",
+        "1/8 teaspoon cayenne red pepper",
+        "1 teaspoon dried sage",
+        "3/4 teaspoon salt",
+        "Crunchy onion packet for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Ham Quiche with Cheesy Hashbrown Crust",
+    "url": "http://allrecipes.com/recipe/234778/artichoke-and-ham-quiche-with-cheesy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-lemon-fritto-misto.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-lemon-fritto-misto.json
new file mode 100644
index 000000000..5e1c08146
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-lemon-fritto-misto.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Using a knife, trim off the top. Using a spoon, remove the choke. Trim the stem end and cut the artichoke lengthwise into slices 1/4 inch thick. Place in a bowl and add half of the buttermilk to coat. Place the lemon slices in another bowl and coat with the remaining buttermilk.",
+        "In a large bowl, whisk together the all-purpose flour, semolina flour and the 2 tsp. salt. In a large Dutch oven over medium-high heat, pour in oil to a depth of 2 inches and heat to 375\u00b0F on a deep-frying thermometer. Line a baking sheet with paper towels.",
+        "Working in batches, drain the artichokes well. Coat with the flour mixture, shaking off the excess. Fry the artichokes until golden and crispy, 3 to 5 minutes. Transfer to the prepared baking sheet and season with salt. Repeat with the lemons, frying them for 1 to 3 minutes.",
+        "Arrange the artichokes and lemons on a warmed platter and serve with aioli. Serves 4 to 6.",
+        "Williams-Sonoma Kitchen."
+    ],
+    "ingredients": [
+        "4 artichokes, each about 1 lb.",
+        "3 cups buttermilk",
+        "2 lemons, thinly sliced",
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 cups semolina flour",
+        "2 tsp. kosher salt, plus more, to taste",
+        "Canola oil for frying",
+        "Aioli for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Artichoke and Lemon Fritto Misto",
+    "url": "http://www.williams-sonoma.com/recipe/artichoke-and-lemon-fritto-misto.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-mushroom-lasagna-106207.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-mushroom-lasagna-106207.json
new file mode 100644
index 000000000..a47307de0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-mushroom-lasagna-106207.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; saut\u00e9 until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.",
+        "Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.",
+        "Spread 2/3 cup b\u00e9chamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup b\u00e9chamel sauce over. Top b\u00e9chamel with 1/4 of mozzarella.",
+        "Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining b\u00e9chamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)",
+        "Preheat oven to 350\u00b0F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450\u00b0F. Bake lasagna until golden on top, about 10 minutes longer."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) butter",
+        "1 pound mushrooms, sliced",
+        "3 garlic cloves, minced",
+        "2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped",
+        "1 cup dry vermouth",
+        "4 1/2 tablespoons butter",
+        "4 1/2 tablespoons all purpose flour",
+        "4 1/2 cups whole milk",
+        "2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)",
+        "Ground nutmeg",
+        "1 9-ounce package oven-ready (no-boil) lasagna noodles",
+        "1 pound whole-milk mozzarella cheese, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Cheese",
+        "Mushroom",
+        "Pasta",
+        "Bake",
+        "Christmas",
+        "Vegetarian",
+        "Back to School",
+        "Dinner",
+        "Mozzarella",
+        "Parmesan",
+        "Artichoke",
+        "Fall",
+        "Spring",
+        "Winter",
+        "Noodle",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Artichoke and Mushroom Lasagna",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-and-mushroom-lasagna-106207"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-mussel-bisque.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-mussel-bisque.json
new file mode 100644
index 000000000..70be3f89c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-mussel-bisque.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.",
+        "Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)",
+        "Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley."
+    ],
+    "ingredients": [
+        "3 whole artichokes",
+        "1 bulb fennel, trimmed and diced",
+        "1 onion, chopped",
+        "1/2 cup heavy cream",
+        "2 quarts water to cover",
+        "salt and pepper to taste",
+        "2 cloves garlic, minced",
+        "1 tablespoon margarine",
+        "1 pound mussels - cleaned and debearded",
+        "1/2 cup dry white wine",
+        "1 lemon, juiced",
+        "3 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Mussel Bisque",
+    "url": "http://allrecipes.com/recipe/16361/artichoke-and-mussel-bisque/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-olive-crostini-107786.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-olive-crostini-107786.json
new file mode 100644
index 000000000..f26da697a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-olive-crostini-107786.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total). Broil 4 to 6 inches from heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.",
+        "Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.",
+        "Stir together olives, onion, and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving."
+    ],
+    "ingredients": [
+        "12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)",
+        "3 1/2 tablespoons extra-virgin olive oil",
+        "2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry",
+        "2 tablespoons heavy cream",
+        "6 tablespoons chopped pitted green olives (1/2 cup)",
+        "3 tablespoons finely chopped red onion"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Appetizer",
+        "Broil",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Artichoke",
+        "Gourmet"
+    ],
+    "title": "Artichoke and Olive Crostini",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-and-olive-crostini-107786"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-parmesan-risotto-241892.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-parmesan-risotto-241892.json
new file mode 100644
index 000000000..7f2ffbe0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-parmesan-risotto-241892.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring broth to simmer in saucepan.Remove from heat. Cover; keep warm.",
+        "Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; saut\u00e9 until soft and golden, about 5 minutes. Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve."
+    ],
+    "ingredients": [
+        "5 1/2 cups (or more) low-salt chicken broth",
+        "2 tablespoons butter, divided",
+        "2 tablespoons extra-virgin olive oil",
+        "1 cup finely chopped onion",
+        "8 baby artichokes, trimmed, halved",
+        "1 1/2 cups arborio rice (about 10 ounces)",
+        "1/2 cup dry white wine",
+        "1/2 cup finely grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Kid-Friendly",
+        "High Fiber",
+        "Dinner",
+        "Parmesan",
+        "Artichoke",
+        "Spring",
+        "Summer",
+        "Simmer",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Artichoke and Parmesan Risotto",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-and-parmesan-risotto-241892"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-roasted-red-pepper-dip.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-roasted-red-pepper-dip.json
new file mode 100644
index 000000000..231dfa40b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-roasted-red-pepper-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.",
+        "Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 leek, diced",
+        "2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped",
+        "1 (7 ounce) jar roasted red peppers, drained and chopped",
+        "3/4 cup freshly grated Parmesan cheese",
+        "3 tablespoons mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Roasted Red Pepper Dip",
+    "url": "http://allrecipes.com/recipe/23384/artichoke-and-roasted-red-pepper-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-roasted-red-pepper-past.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-roasted-red-pepper-past.json
new file mode 100644
index 000000000..3ed37e3de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-roasted-red-pepper-past.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Cook penne pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.",
+        "Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely.",
+        "Heat a large skillet over medium heat. Cook and stir vegetables from food processor in the hot skillet until tender, 15 to 20 minutes. Season the mixture with salt and black pepper.",
+        "Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir Alfredo sauce into the artichoke mixture.",
+        "Spread cottage cheese into bottom of a casserole dish; pour Alfredo sauce mixture over the cottage cheese. Add penne pasta and stir. Cover casserole dish with aluminum foil.",
+        "Bake in preheated oven until bubbly, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups penne pasta",
+        "1 (14 ounce) can artichoke hearts in water, drained and diced",
+        "1/2 cup canned roasted red bell pepper, drained and diced",
+        "1/3 cup diced onion",
+        "1/3 cup diced mushrooms",
+        "5 cloves garlic, mashed",
+        "2 tablespoons chopped fresh basil",
+        "salt and ground black pepper to taste",
+        "1/2 cup chicken stock",
+        "1/2 cup reduced-fat Alfredo sauce",
+        "1/2 cup reduced-fat cottage cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Roasted Red Pepper Pasta",
+    "url": "http://allrecipes.com/recipe/232390/artichoke-and-roasted-red-pepper-past/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-salmon-salad.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-salmon-salad.json
new file mode 100644
index 000000000..6cd60a69c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-salmon-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts."
+    ],
+    "ingredients": [
+        "1 (4 ounce) package cream cheese, at room temperature",
+        "2 tablespoons chopped fresh parsley",
+        "1/2 lemon, juiced",
+        "1 teaspoon Greek seasoning (such as Cavender's\u00ae)",
+        "1 (2.6 ounce) pouch skinless, boneless pink salmon",
+        "1 (14 ounce) can artichoke hearts, drained and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Salmon Salad",
+    "url": "http://allrecipes.com/recipe/236183/artichoke-and-salmon-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-shrimp-linguine.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-shrimp-linguine.json
new file mode 100644
index 000000000..ec784ca27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-shrimp-linguine.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.",
+        "Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving."
+    ],
+    "ingredients": [
+        "8 ounces whole wheat linguine",
+        "1/4 cup extra-virgin olive oil",
+        "1 (16 ounce) package frozen fully cooked salad shrimp, thawed",
+        "6 cloves garlic, minced",
+        "1 teaspoon crushed red pepper flakes",
+        "1 (14 ounce) can quartered artichoke hearts, drained",
+        "1/2 cup sliced black olives",
+        "1/4 cup lemon juice",
+        "1/8 teaspoon salt",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Shrimp Linguine",
+    "url": "http://allrecipes.com/recipe/162422/artichoke-and-shrimp-linguine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-spinach-stuffed-shells.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-spinach-stuffed-shells.json
new file mode 100644
index 000000000..caea32465
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-spinach-stuffed-shells.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.",
+        "Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.",
+        "Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.",
+        "Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.",
+        "Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.",
+        "Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.",
+        "Bake in the preheated oven until golden brown and bubbling, about 25 minutes."
+    ],
+    "ingredients": [
+        "24 ounces spinach artichoke dip, at room temperature",
+        "1 cup ricotta cheese",
+        "1 egg",
+        "2 tablespoons fresh lemon juice",
+        "1 pinch crushed red pepper flakes, or to taste",
+        "salt and freshly ground pepper to taste",
+        "1 (16 ounce) package jumbo pasta shells",
+        "2 cups white sauce (such as bechamel)",
+        "1 cup shredded Gruyere cheese",
+        "1/2 cup grated Parmigiano-Reggiano cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Spinach Stuffed Shells",
+    "url": "http://allrecipes.com/recipe/220990/artichoke-and-spinach-stuffed-shells/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-sun-dried-tomato-chicke.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-sun-dried-tomato-chicke.json
new file mode 100644
index 000000000..4d2d33ae1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-sun-dried-tomato-chicke.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.",
+        "Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "salt and pepper to taste",
+        "2 teaspoons olive oil",
+        "1 (14.5 ounce) can diced tomatoes with green peppers and onions",
+        "1/4 cup sun-dried tomato pesto",
+        "1 (14 ounce) can artichoke hearts in water, drained and quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Sun-Dried Tomato Chicken",
+    "url": "http://allrecipes.com/recipe/84590/artichoke-and-sun-dried-tomato-chicke/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-and-tomato-chicken.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-tomato-chicken.json
new file mode 100644
index 000000000..9f44733ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-and-tomato-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff.  Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.",
+        "Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!"
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "4 fresh tomatoes, diced",
+        "3 tablespoons chopped fresh basil",
+        "2 tablespoons chopped fresh oregano",
+        "6 artichoke hearts, drained and chopped",
+        "2 red bell peppers, chopped",
+        "1 (8 ounce) package mozzarella cheese, cubed",
+        "6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness",
+        "2 cups marinara sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke and Tomato Chicken",
+    "url": "http://allrecipes.com/recipe/27978/artichoke-and-tomato-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-asparagus-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-asparagus-pasta-salad.json
new file mode 100644
index 000000000..e349f864d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-asparagus-pasta-salad.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook tri-colored pasta at a boil until tender yet slightly firm, about 10 minutes.",
+        "Drain the pasta and rinse in cold water until chilled; drain again.",
+        "Transfer the pasta to a very large salad bowl and toss with olive oil until coated.",
+        "Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.",
+        "Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.",
+        "Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving."
+    ],
+    "ingredients": [
+        "2 (16 ounce) packages tri-color pasta",
+        "1/3 cup olive oil",
+        "3 cups fresh broccoli florets",
+        "2 (14 ounce) cans water-packed artichoke hearts, drained and chopped",
+        "2 cups fresh asparagus, trimmed and cut into 1-inch pieces",
+        "2 cups chopped fresh parsley",
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "1 (6 ounce) can sliced black olives",
+        "2 cups grated Parmesan cheese",
+        "2 cups mayonnaise",
+        "1 cup sour cream",
+        "1/3 cup red wine vinegar",
+        "1 (1 ounce) package ranch dressing mix",
+        "1 tablespoon ground black pepper",
+        "1 1/2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Asparagus Pasta Salad",
+    "url": "http://allrecipes.com/recipe/220319/artichoke-asparagus-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-bites-i.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-bites-i.json
new file mode 100644
index 000000000..fb8b35c3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-bites-i.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.",
+        "Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.",
+        "In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot  pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.",
+        "Grease a 9 inch square baking pan and pour in the contents of the bowl.",
+        "Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve."
+    ],
+    "ingredients": [
+        "2 (6.5 ounce) jars marinated artichoke hearts, chopped",
+        "1 small onion, chopped",
+        "1 clove garlic, minced",
+        "4 eggs, beaten",
+        "1/4 cup fine dry bread crumbs",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon dried oregano",
+        "1/8 teaspoon hot pepper sauce",
+        "2 cups shredded sharp Cheddar cheese",
+        "2 tablespoons finely minced fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Bites I",
+    "url": "http://allrecipes.com/recipe/20459/artichoke-bites-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-bites-ii.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-bites-ii.json
new file mode 100644
index 000000000..181844c4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-bites-ii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.",
+        "Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.",
+        "In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.",
+        "Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm."
+    ],
+    "ingredients": [
+        "1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved",
+        "1 onion, chopped",
+        "1 clove garlic, peeled and minced",
+        "8 eggs, lightly beaten",
+        "1 cup shredded Cheddar cheese",
+        "1 cup shredded Swiss cheese",
+        "1 cup grated Parmesan cheese",
+        "1/4 cup snipped fresh parsley",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon Italian-style seasoning",
+        "1 dash hot pepper sauce",
+        "1 dash Worcestershire sauce",
+        "1/4 cup dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Bites II",
+    "url": "http://allrecipes.com/recipe/25538/artichoke-bites-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-bites-iii.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-bites-iii.json
new file mode 100644
index 000000000..1c8b96e90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-bites-iii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a bowl, mix together the Parmesan cheese and parsley. Set aside.",
+        "In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.",
+        "Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled."
+    ],
+    "ingredients": [
+        "3/4 cup freshly grated Parmesan cheese",
+        "2 tablespoons chopped fresh parsley",
+        "4 ounces cream cheese, at room temperature",
+        "3 ounces goat cheese, at room temperature",
+        "2 teaspoons grated lemon zest",
+        "1 teaspoon dried tarragon",
+        "1/8 teaspoon black pepper",
+        "2 (6.5 ounce) jars artichoke hearts, drained and cut into uniform bite size pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Bites III",
+    "url": "http://allrecipes.com/recipe/34926/artichoke-bites-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-bottoms-braised-in-olive-oil-with-garlic-and-mint-106242.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-bottoms-braised-in-olive-oil-with-garlic-and-mint-106242.json
new file mode 100644
index 000000000..27b0a4ec5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-bottoms-braised-in-olive-oil-with-garlic-and-mint-106242.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.",
+        "Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with a lemon half.",
+        "Cut 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half.",
+        "Trim remaining artichokes in same manner.",
+        "Put water and oil in a 4-quart heavy pot.",
+        "Mince and mash garlic with 1 teaspoon kosher salt, then mix in mint. Rub one sixth of garlic paste into cavity of each artichoke, then stand artichokes upside down in liquid in pot. Sprinkle remaining teaspoon salt over artichokes, then simmer, covered, over low heat, until tender, 20 to 30 minutes.",
+        "Transfer artichokes to a serving dish and boil cooking liquid, whisking, until emulsified and reduced to about 1/3 cup. Pour sauce over artichokes and serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "6 large artichokes (10 to 12 oz each)",
+        "1 lemon, halved",
+        "1 cup water",
+        "1/3 cup extra-virgin olive oil",
+        "1 tablespoon finely chopped garlic",
+        "2 teaspoons kosher salt",
+        "1 tablespoon finely chopped fresh mint",
+        "Garnish: chopped fresh mint",
+        "Special equipment: a melon-ball cutter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Appetizer",
+        "Braise",
+        "Vegetarian",
+        "Mint",
+        "Artichoke",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichoke Bottoms Braised in Olive Oil with Garlic and Mint",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-bottoms-braised-in-olive-oil-with-garlic-and-mint-106242"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-bread.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-bread.json
new file mode 100644
index 000000000..303d9339c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-bread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.",
+        "Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.",
+        "Bake in preheated oven until topping is hot and bubbling, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1 cup freshly grated Parmesan cheese",
+        "1 cup mayonnaise (such as Hellman's\u00ae)",
+        "1 clove garlic, finely chopped",
+        "1 loaf French bread, cut lengthwise in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Bread",
+    "url": "http://allrecipes.com/recipe/220660/artichoke-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-bruschetta-103360.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-bruschetta-103360.json
new file mode 100644
index 000000000..c85f48b60
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-bruschetta-103360.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.",
+        "Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Cook artichokes and prosciutto in 3 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes. Add onion and cook, stirring, until softened.",
+        "Add peas and cook, stirring, until tender, about 2 minutes. Stir in scallions, mint, and salt and pepper to taste. Spoon mixture over toasts. Drizzle with remaining tablespoon oil and top with parmesan."
+    ],
+    "ingredients": [
+        "6 (1/3-inch-thick) slices from a round country loaf",
+        "6 tablespoons extra-virgin olive oil",
+        "2 (6 1/2-ounce) jars marinated artichoke hearts, drained",
+        "1 (2-ounce) piece prosciutto or ham",
+        "1 small red onion, chopped",
+        "1 (10-ounce) package frozen peas, thawed",
+        "2 scallions (greens only), coarsely chopped",
+        "3 tablespoons chopped fresh mint",
+        "1/4 cup parmesan shavings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Pork",
+        "Vegetable",
+        "Appetizer",
+        "Broil",
+        "Saut\u00e9",
+        "Low Cal",
+        "Lunch",
+        "Parmesan",
+        "Artichoke",
+        "Spring",
+        "Prosciutto",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Artichoke Bruschetta",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-bruschetta-103360"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-bruschetta-5864.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-bruschetta-5864.json
new file mode 100644
index 000000000..352c2d9cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-bruschetta-5864.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread.",
+        "Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 6-ounce jar marinated artichoke hearts, drained, patted dry, chopped",
+        "1/2 cup grated Romano cheese",
+        "1/3 cup finely chopped red onion",
+        "5 to 6 tablespoons mayonnaise",
+        "16 1/3-inch-thick French bread baguette rounds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Broil",
+        "Cocktail Party",
+        "Vegetarian",
+        "Quick & Easy",
+        "Mayonnaise",
+        "Parmesan",
+        "Artichoke",
+        "Florida"
+    ],
+    "title": "Artichoke Bruschetta",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-bruschetta-5864"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-bruschetta.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-bruschetta.json
new file mode 100644
index 000000000..9ecdeb005
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-bruschetta.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.",
+        "Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped",
+        "1/2 cup grated Romano cheese",
+        "1/3 cup finely chopped red onion",
+        "5 tablespoons mayonnaise",
+        "1 French baguette, cut into 1/3 inch thick slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Bruschetta",
+    "url": "http://allrecipes.com/recipe/24634/artichoke-bruschetta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-cheese-and-olive-antipasto.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-cheese-and-olive-antipasto.json
new file mode 100644
index 000000000..16a2e5f8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-cheese-and-olive-antipasto.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.",
+        "In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.",
+        "To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish."
+    ],
+    "ingredients": [
+        "3 (6.5 ounce) jars marinated artichoke hearts, undrained",
+        "1 (12 ounce) jar roasted red bell peppers, drained and sliced",
+        "1 (15 ounce) can black olives, drained",
+        "1 pound smoked provolone cheese, diced",
+        "1/3 cup olive oil",
+        "1/2 cup balsamic vinegar",
+        "1/2 teaspoon dried oregano",
+        "1 clove garlic, finely chopped",
+        "1 pinch salt and pepper to taste",
+        "8 fresh basil leaves, cut into thin strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke, Cheese and Olive Antipasto",
+    "url": "http://allrecipes.com/recipe/81223/artichoke-cheese-and-olive-antipasto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-cheese-dip.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-cheese-dip.json
new file mode 100644
index 000000000..391c6a237
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-cheese-dip.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.",
+        "Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "1/2 cup shredded Cheddar cheese",
+        "1/2 cup shredded Monterey Jack cheese",
+        "1/8 teaspoon onion salt",
+        "1 teaspoon dried dill weed",
+        "1/8 teaspoon lemon pepper",
+        "1/2 (14 ounce) can artichoke hearts, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Cheese Dip",
+    "url": "http://allrecipes.com/recipe/9549/artichoke-cheese-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-cherry-tomato-and-feta-salad-with-artichoke-pesto-crostini-353393.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-cherry-tomato-and-feta-salad-with-artichoke-pesto-crostini-353393.json
new file mode 100644
index 000000000..1beb5b143
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-cherry-tomato-and-feta-salad-with-artichoke-pesto-crostini-353393.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.",
+        "Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.",
+        "Serve salad with crostini."
+    ],
+    "ingredients": [
+        "1 12-ounce jar marinated artichoke hearts, drained",
+        "3 tablespoons (packed) finely grated Parmesan cheese",
+        "2 tablespoons olive oil",
+        "1/4 cup chopped shallot (about 1 large)",
+        "1/4 cup red wine vinegar",
+        "2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling",
+        "1 tablespoon whole grain Dijon mustard",
+        "1 garlic clove, minced",
+        "3/4 cup olive oil",
+        "12 1/2-inch-thick diagonal baguette slices, toasted",
+        "3 5-ounce packages mixed baby greens",
+        "2 12-ounce jars marinated artichoke hearts, drained",
+        "1 12-ounce container yellow and red cherry tomatoes, halved",
+        "1 cup crumbled feta cheese (about 4 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Tomato",
+        "Appetizer",
+        "Side",
+        "Vegetarian",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Feta",
+        "Artichoke",
+        "Summer",
+        "Healthy",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-cherry-tomato-and-feta-salad-with-artichoke-pesto-crostini-353393"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-chicken-casserole.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-chicken-casserole.json
new file mode 100644
index 000000000..6dcf852c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-chicken-casserole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.",
+        "Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.",
+        "Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1 cup grated Parmesan cheese",
+        "1 cup light mayonnaise",
+        "1 pinch garlic powder, or to taste",
+        "4 (4 ounce) skinless, boneless chicken breast halves",
+        "1 (14 ounce) can artichoke hearts, drained",
+        "1 (8 ounce) package crimini mushrooms, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Chicken Casserole",
+    "url": "http://allrecipes.com/recipe/228451/artichoke-chicken-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-chicken.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-chicken.json
new file mode 100644
index 000000000..79e4815a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-chicken.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.",
+        "Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can artichoke hearts, drained and chopped",
+        "3/4 cup grated Parmesan cheese",
+        "3/4 cup mayonnaise",
+        "1 pinch garlic pepper",
+        "4 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Chicken",
+    "url": "http://allrecipes.com/recipe/69538/artichoke-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-crab-dip.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-crab-dip.json
new file mode 100644
index 000000000..562b13264
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-crab-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.",
+        "Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (14 ounce) can artichoke hearts in water, drained",
+        "1/2 teaspoon Old Bay \u2122 Seasoning",
+        "1/2 pound fresh crabmeat, picked over for cartilage and shell fragments"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Crab Dip",
+    "url": "http://allrecipes.com/recipe/24739/artichoke-crab-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-croustades-11768.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-croustades-11768.json
new file mode 100644
index 000000000..d9c45ae1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-croustades-11768.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2-inch square. Brush both sides of the squares lightly with the butter and fit the squares gently into 1/8-cup muffin tins (gem tins), pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350\u00b0F. oven for 12 to 14 minutes, or until the edges are pale golden. The croustades may be made 2 days in advance and kept in an airtight container.",
+        "In a bowl stir together the artichoke hearts, the mayonnaise, 1 tablespoon of the scallion, 1/4 cup of the Parmesan, and salt and pepper to taste, divide the mixture by heaping teaspoons among the croustades, and sprinkle the remaining tablespoons Parmesan on top. Broil the croustades under a preheated broiler about 6 inches from the heat, being careful not to let the croustades edges burn, for 1 minute, or until the filling is bubbling. Garnish the croustades with the scallion greens and arrange 3 of them on each of 6 heated small plates."
+    ],
+    "ingredients": [
+        "18 slices of very soft white bread, the crusts removed and reserved for\u00a0another use",
+        "3 tablespoons unsalted butter, melted",
+        "1/2 cup finely chopped drained marinated artichoke hearts (a 6-ounce\u00a0jar)",
+        "3 tablespoons mayonnaise",
+        "1 tablespoon finely chopped scallion plus finely chopped scallion greens for garnish",
+        "1/4 cup plus 1 tablespoon freshly grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Appetizer",
+        "Broil",
+        "Vegetarian",
+        "Parmesan",
+        "Artichoke",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Artichoke Croustades",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-croustades-11768"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-dip-i.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-dip-i.json
new file mode 100644
index 000000000..9feb157d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-dip-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish.",
+        "Bake 30 minutes, or until the surface is lightly browned and bubbly.",
+        "Sprinkle with paprika and serve warm."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "1 cup grated Parmesan cheese",
+        "2 (6.5 ounce) jars marinated artichoke hearts, drained",
+        "2 cups shredded mozzarella cheese",
+        "1 1/2 teaspoons garlic powder",
+        "1 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Dip I",
+    "url": "http://allrecipes.com/recipe/20859/artichoke-dip-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-dip-ii.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-dip-ii.json
new file mode 100644
index 000000000..901d84963
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-dip-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers. Transfer the mixture to a 9x9 inch baking dish.",
+        "Bake in the preheated oven 20 to 25 minutes, or until lightly browned."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F871790.jpg",
+    "ingredients": [
+        "2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped",
+        "1 cup mayonnaise",
+        "1 cup grated Parmesan cheese",
+        "1 (4 ounce) can diced green chile peppers, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Dip II",
+    "url": "http://allrecipes.com/recipe/21586/artichoke-dip-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-dip.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-dip.json
new file mode 100644
index 000000000..4de3397b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.",
+        "Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1 cup mayonnaise",
+        "1 cup grated Parmesan cheese",
+        "1 (4 ounce) can diced green chiles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Dip",
+    "url": "http://allrecipes.com/recipe/9541/artichoke-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-fennel-and-crispy-prosciutto-salad-236883.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-fennel-and-crispy-prosciutto-salad-236883.json
new file mode 100644
index 000000000..90c207c71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-fennel-and-crispy-prosciutto-salad-236883.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.",
+        "Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and saut\u00e9 until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.",
+        "Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.",
+        "Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in fris\u00e9e and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds."
+    ],
+    "ingredients": [
+        "4 tablespoons olive oil, divided",
+        "2 tablespoons red wine vinegar",
+        "1 small shallot, finely chopped",
+        "1 tablespoon chopped fresh parsley",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon chopped fresh thyme",
+        "6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups)",
+        "1 lemon, halved, plus 2 tablespoons fresh lemon juice",
+        "4 large artichokes",
+        "1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped",
+        "2 medium heads of fris\u00e9e, torn into bite-size pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Citrus",
+        "Leafy Green",
+        "Herb",
+        "Mustard",
+        "Onion",
+        "Appetizer",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Lunch",
+        "Artichoke",
+        "Fennel",
+        "Prosciutto",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Artichoke, Fennel, and Crispy Prosciutto Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-fennel-and-crispy-prosciutto-salad-236883"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-fennel-and-edamame-salad-109571.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-fennel-and-edamame-salad-109571.json
new file mode 100644
index 000000000..120535a07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-fennel-and-edamame-salad-109571.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Fill medium bowl with cold water. Add 2 tablespoons lemon juice. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows). Cut tip and stem off artichoke. Cut artichoke in half. Scoop out any choke. Place in lemon water.",
+        "Spray large rimmed baking sheet with nonstick spray. Drain artichokes; pat dry. Return to bowl. Add 3 tablespoons oil and toss. Transfer to prepared sheet; sprinkle with salt and pepper. Roast until tender when pierced, stirring once, about 20 minutes. Cool on sheet.",
+        "Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl. Stir in sliced fennel, parsley, artichokes, and edamame. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Garnish with reserved fennel fronds and serve.",
+        "*Edamame (soybeans) are available at many supermarkets."
+    ],
+    "ingredients": [
+        "8 tablespoons fresh lemon juice, divided",
+        "3 pounds baby artichokes",
+        "Nonstick vegetable oil spray",
+        "3 tablespoons plus 1/2 cup olive oil",
+        "1/4 cup chopped shallots",
+        "1 teaspoon fennel seeds",
+        "1 teaspoon grated lemon peel",
+        "3 medium fennel bulbs, trimmed (fronds reserved), quartered, thinly sliced crosswise (about 4 cups)",
+        "1/2 cup chopped fresh Italian parsley",
+        "4 1/2 cups cooked shelled edamame*"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Soy",
+        "Roast",
+        "Vegetarian",
+        "Lemon",
+        "Artichoke",
+        "Fennel",
+        "Summer",
+        "Vegan",
+        "Shallot",
+        "Parsley"
+    ],
+    "title": "Artichoke, Fennel, and Edamame Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-fennel-and-edamame-salad-109571"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-fennel-sauce-with-prosciutto-354481.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-fennel-sauce-with-prosciutto-354481.json
new file mode 100644
index 000000000..543b45732
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-fennel-sauce-with-prosciutto-354481.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.",
+        "Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese."
+    ],
+    "ingredients": [
+        "1 small garlic clove",
+        "1 teaspoon fennel seeds",
+        "1 (16-ounces) jar marinated artichoke hearts, drained and sliced",
+        "1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated on a box grater",
+        "1 teaspoon grated lemon zest",
+        "6 tablespoons extra-virgin olive oil",
+        "1/4 pound thinly sliced prosciutto, coarsely chopped",
+        "1/2 cup shaved Parmigiano-Reggiano",
+        "Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "No-Cook",
+        "Quick & Easy",
+        "Artichoke",
+        "Fennel",
+        "Family Reunion",
+        "Prosciutto",
+        "Potluck",
+        "Gourmet"
+    ],
+    "title": "Artichoke Fennel Sauce with Prosciutto",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-fennel-sauce-with-prosciutto-354481"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-fresh-mozzarella-and-salami-sandwiches-108449.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-fresh-mozzarella-and-salami-sandwiches-108449.json
new file mode 100644
index 000000000..b77d5a372
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-fresh-mozzarella-and-salami-sandwiches-108449.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day."
+    ],
+    "ingredients": [
+        "2 6-ounce jars marinated artichoke hearts, drained, chopped",
+        "1/2 cup chopped drained oil-packed sun-dried tomatoes",
+        "1/2 cup freshly grated Parmesan cheese",
+        "1/2 cup chopped fresh basil",
+        "2 tablespoons extra-virgin olive oil",
+        "4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise",
+        "12 ounces fresh water-packed mozzarella, drained, sliced",
+        "6 ounces salami, thinly sliced",
+        "8 tablespoons green olivada"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Cheese",
+        "Olive",
+        "Tomato",
+        "Vegetable",
+        "No-Cook",
+        "Picnic",
+        "Super Bowl",
+        "Lunch",
+        "Mozzarella",
+        "Meat",
+        "Artichoke",
+        "Summer",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Artichoke, Fresh Mozzarella, and Salami Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-fresh-mozzarella-and-salami-sandwiches-108449"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-frittata.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-frittata.json
new file mode 100644
index 000000000..53ddeaaf9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-frittata.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.",
+        "Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.",
+        "Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares."
+    ],
+    "ingredients": [
+        "1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)",
+        "1 bunch green onions, chopped",
+        "9 eggs, beaten",
+        "1 pound sharp Cheddar cheese, grated",
+        "14 saltine crackers, crumbled",
+        "1/2 cup chopped fresh parsley",
+        "2 cloves garlic, minced (optional)",
+        "1 dash hot pepper sauce (such as Tabasco\u00ae)",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Frittata",
+    "url": "http://allrecipes.com/recipe/221945/artichoke-frittata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-goat-cheese-and-chicken-pizza-237571.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-goat-cheese-and-chicken-pizza-237571.json
new file mode 100644
index 000000000..5adb443d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-goat-cheese-and-chicken-pizza-237571.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Set oven to broil. Lightly coat a large broiler pan with cooking spray. Sprinkle chicken with dried oregano; season with salt and pepper; place chicken in pan. Broil 2 minutes per side. Remove pan from oven; set oven to 450\u00b0F. Mix goat cheese and ricotta in a bowl; spread evenly over pizza crust, leaving a 1-inch border. Top with chicken, artichokes, and tomatoes; sprinkle with Parmesan. Bake until Parmesan turns golden, about 8 minutes. Sprinkle with fresh oregano and serve."
+    ],
+    "ingredients": [
+        "Olive or vegetable oil cooking spray",
+        "2 boneless, skinless chicken breasts (4 ounces each), thinly sliced",
+        "1/4 teaspoon dried oregano",
+        "4 ounces goat cheese",
+        "1/2 cup nonfat ricotta",
+        "1 whole-wheat pizza crust (12 inches)",
+        "1 cup rinsed and drained canned artichoke hearts, halved",
+        "2 large plum tomatoes, diced",
+        "2 tablespoons grated Parmesan",
+        "1 tablespoon fresh oregano"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Chicken",
+        "Dairy",
+        "Vegetable",
+        "Bake",
+        "Goat Cheese",
+        "Artichoke",
+        "Healthy",
+        "Self"
+    ],
+    "title": "Artichoke, Goat Cheese and Chicken Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-goat-cheese-and-chicken-pizza-237571"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-gratinata-recipe.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-gratinata-recipe.json
new file mode 100644
index 000000000..754ae26f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-gratinata-recipe.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F.",
+        "Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.",
+        "Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 garlic clove, minced",
+        "1 pound frozen artichoke hearts, thawed",
+        "2 tablespoons chopped fresh parsley leaves",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "1/8 teaspoon red pepper flakes",
+        "1/2 cup chicken broth",
+        "1/4 cup Marsala wine",
+        "2 tablespoons butter",
+        "1/3 cup plain bread crumbs",
+        "1/3 cup grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Artichoke Appetizer",
+        "Appetizer",
+        "Artichoke",
+        "Vegetable",
+        "European Recipes",
+        "Italian",
+        "Garlic Bread",
+        "Cheese"
+    ],
+    "title": "Artichoke Gratinata",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-gratinata-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-heart-and-brin-damour-ravioli-with-three-pepper-sauce-11327.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-heart-and-brin-damour-ravioli-with-three-pepper-sauce-11327.json
new file mode 100644
index 000000000..49d0a1ba7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-heart-and-brin-damour-ravioli-with-three-pepper-sauce-11327.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a bowl stir together well the cheeses, the artichoke hearts, and pepper to taste and chill the filling for 1 hour, or until it is cold.",
+        "In a large heavy skillet cook the bell peppers in the oil over moderately low heat, stirring, until they are softened, stir in the garlic and the broth, and simmer the mixture for 15 minutes. Transfer about 2 tablespoons of the bell peppers with a slotted spoon to a bowl and reserve them for garnish. In a blender pur\u00e9e the remaining bell pepper mixture with salt and pepper to taste until it is smooth, transfer the sauce to a small saucepan, and keep it warm, covered, while preparing the ravioli.",
+        "Cut out a heart from each won ton wrapper with a heart-shaped cutter (about 3 inches at the widest point). Put 1 heart on a lightly floured surface, mound 1 teaspoon of the filling on each lobe of the heart, and brush the edges with water. Put a second heart over the first, pressing down around the filling to force out the air, and seal the edges well. Make ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a kitchen towel, and let them dry slightly, turning them occasionally.",
+        "Bring a large saucepan of boiling salted water to a gentle boil and in it cook the ravioli for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a kitchen towel to drain. Divide the sauce between 2 plates, arrange 3 ravioli on each plate, and garnish each serving with some of he reserved bell peppers."
+    ],
+    "ingredients": [
+        "1/4 pound brin d'amour (Corsican sheep's milk cheese, available at\u00a0specialty foods shops), herbed coating discarded and the cheese grated\u00a0(about 1/3 cup)",
+        "2 tablespoons soft mild goat cheese, such as Montrachet",
+        "1/4 cup finely chopped drained marinated artichoke hearts",
+        "3 small red, yellow, or orange bell peppers, cut into julienne strips",
+        "1 tablespoon olive oil",
+        "1 garlic clove, chopped",
+        "1/2 cup chicken broth",
+        "12 won ton wrappers (available at Oriental markets and many supermarkets), thawed if frozen"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Pasta",
+        "Vegetable",
+        "Appetizer",
+        "Valentine's Day",
+        "Winter",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Artichoke Heart and Brin D'amour Ravioli with Three-Pepper Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-heart-and-brin-damour-ravioli-with-three-pepper-sauce-11327"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-heart-and-chopped-olive-cro.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-heart-and-chopped-olive-cro.json
new file mode 100644
index 000000000..893226124
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-heart-and-chopped-olive-cro.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.",
+        "Bake in preheated oven until crisp, 8 to 10 minutes.",
+        "Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.",
+        "Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.",
+        "Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "15 small (2x2-inch) sourdough bread slices",
+        "3 tablespoons extra-virgin olive oil",
+        "1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped",
+        "1 (2.5 ounce) can sliced black olives, drained and diced",
+        "1/2 Roma tomato, seeded and diced",
+        "2 tablespoons minced onion",
+        "1 tablespoon extra-virgin olive oil",
+        "1/2 cup grated Parmesan cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Heart and Chopped Olive Crostini",
+    "url": "http://allrecipes.com/recipe/220786/artichoke-heart-and-chopped-olive-cro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-heart-fennel-and-parmesan-salad-12100.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-heart-fennel-and-parmesan-salad-12100.json
new file mode 100644
index 000000000..4d3189d08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-heart-fennel-and-parmesan-salad-12100.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons fresh lemon juice, or to taste",
+        "1/4 teaspoon Dijon-style mustard",
+        "1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt",
+        "a pinch of dried hot red pepper flakes if desired",
+        "2 tablespoons olive oil",
+        "a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin",
+        "1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery",
+        "1/3 cup coarsely grated Parmesan (about 2 ounces)",
+        "1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "No-Cook",
+        "Quick & Easy",
+        "Parmesan",
+        "Artichoke",
+        "Fennel",
+        "Summer",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Artichoke Heart, Fennel, and Parmesan Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-heart-fennel-and-parmesan-salad-12100"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-hearts-gratin.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-hearts-gratin.json
new file mode 100644
index 000000000..d25f8e567
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-hearts-gratin.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.",
+        "Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.",
+        "Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges."
+    ],
+    "ingredients": [
+        "6 canned artichoke hearts, drained and halved",
+        "1 teaspoon vegetable oil",
+        "salt and freshly ground black pepper to taste",
+        "2 tablespoons dry bread crumbs",
+        "1/4 cup finely grated Parmigiano-Reggiano cheese",
+        "1 tablespoon olive oil",
+        "1/2 lemon, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Hearts Gratin",
+    "url": "http://allrecipes.com/recipe/229454/artichoke-hearts-gratin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-hearts-with-garlic-olive-oil-and-parsley-103454.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-hearts-with-garlic-olive-oil-and-parsley-103454.json
new file mode 100644
index 000000000..c68044c97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-hearts-with-garlic-olive-oil-and-parsley-103454.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "4 large garlic cloves, chopped",
+        "2 tablespoons chopped Italian parsley",
+        "2 8-ounce packages frozen artichoke hearts, thawed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Herb",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Artichoke",
+        "Spring",
+        "Parsley",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichoke Hearts with Garlic, Olive Oil and Parsley",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-hearts-with-garlic-olive-oil-and-parsley-103454"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-hummus.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-hummus.json
new file mode 100644
index 000000000..2921614e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-hummus.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.",
+        "Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth."
+    ],
+    "ingredients": [
+        "3 cloves garlic, chopped",
+        "2 tablespoons chopped fresh basil",
+        "2 tablespoons lemon juice",
+        "2 (15 ounce) cans cannellini beans, drained (reserve juice)",
+        "1 tablespoon olive oil",
+        "1 tablespoon water",
+        "1 tablespoon tahini",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground cumin",
+        "1 (15 ounce) can artichoke hearts, drained and quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Hummus",
+    "url": "http://allrecipes.com/recipe/228776/artichoke-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-jalapeno-hummus-dip.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-jalapeno-hummus-dip.json
new file mode 100644
index 000000000..74b0272a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-jalapeno-hummus-dip.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can chickpeas, drained",
+        "2 (6 ounce) jars artichoke hearts, drained",
+        "1/2 cup Greek yogurt",
+        "1/2 cup fresh basil",
+        "1/3 cup pickled jalapeno pepper slices",
+        "1/4 cup olive oil",
+        "1 lemon, juiced",
+        "2 tablespoons hemp seeds",
+        "2 cloves garlic",
+        "1 teaspoon ground paprika",
+        "1 teaspoon ground cayenne pepper",
+        "1/2 teaspoon curry powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Jalapeno Hummus Dip",
+    "url": "http://allrecipes.com/recipe/256417/artichoke-jalapeno-hummus-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-lima-bean-and-pea-salad-101703.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-lima-bean-and-pea-salad-101703.json
new file mode 100644
index 000000000..47068dbbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-lima-bean-and-pea-salad-101703.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.",
+        "Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.",
+        "Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1/4 cup red wine vinegar",
+        "2 tablespoons minced shallot",
+        "2 tablespoons whipping cream",
+        "1/4 cup extra-virgin olive oil",
+        "2 14 1/2-ounce cans chicken broth",
+        "1 16-ounce bag frozen baby lima beans",
+        "2 14-ounce cans water-packed artichoke hearts, drained, quartered",
+        "1 16-ounce bag frozen petite peas",
+        "1/4 cup chopped fresh mint",
+        "Fresh mint sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Vegetable",
+        "Quick & Easy",
+        "Artichoke",
+        "Summer"
+    ],
+    "title": "Artichoke, Lima Bean and Pea Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-lima-bean-and-pea-salad-101703"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-mashed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-mashed-potatoes.json
new file mode 100644
index 000000000..2de0695e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-mashed-potatoes.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place potatoes in a large pot with enough water to cover.  Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.",
+        "Meanwhile, puree the artichokes and garlic with the milk until smooth.",
+        "Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "4 large baking potatoes, peeled and quartered",
+        "1 (15 ounce) can artichoke hearts in water, drained",
+        "1 teaspoon minced garlic, or to taste",
+        "1/2 cup hot milk",
+        "1/4 cup softened butter",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Mashed Potatoes",
+    "url": "http://allrecipes.com/recipe/140547/artichoke-mashed-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-mushroom-and-parma-ham-tar.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-mushroom-and-parma-ham-tar.json
new file mode 100644
index 000000000..b7d18b042
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-mushroom-and-parma-ham-tar.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place flour, parmesan cheese, butter, and a pinch of salt in food processor.  Process briefly.  Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands.  Wrap in plastic, and chill for 1 hour.",
+        "Roll out to fit a 9 inch quiche pan with a loose bottom.  Prick all over.  Chill for at least 2 hours, preferably overnight.",
+        "Line pastry with foil, and cover bottom with uncooked beans.  Bake at 375 degrees F (190 degrees C) for 15 minutes.  Remove foil and beans, and cook for 5 more minutes.  Remove and cool.",
+        "Saute; mushrooms in 1 tablespoon olive oil for 10 minutes.  Drain and cool.",
+        "Lay ham over the pastry base, and top with mushrooms and artichokes.  Beat together creme fraiche, eggs, parsley, and milk.  Season well with black pepper and salt; pour mixture over the ham and vegetables.  Bake for 40 minutes, until golden.  Serve warm or cold."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/259471.jpg",
+    "ingredients": [
+        "1 3/4 cups sifted all-purpose flour",
+        "2 ounces grated Parmesan cheese",
+        "2/3 cup butter, diced",
+        "1 egg, beaten",
+        "1 tablespoon olive oil",
+        "8 ounces fresh mushrooms, sliced",
+        "3 ounces Parma ham",
+        "1/2 (14 ounce) can artichoke hearts, drained",
+        "7/8 cup creme fraiche",
+        "4 eggs",
+        "1 teaspoon chopped flat leaf parsley",
+        "1/3 cup milk",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke, Mushroom and Parma Ham Tart",
+    "url": "http://allrecipes.com/recipe/9064/artichoke-mushroom-and-parma-ham-tar/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-olive-and-roasted-pepper-antipasto-101194.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-olive-and-roasted-pepper-antipasto-101194.json
new file mode 100644
index 000000000..e00fbf2e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-olive-and-roasted-pepper-antipasto-101194.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.",
+        "In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.",
+        "Serve antipasto at room temperature with bread."
+    ],
+    "ingredients": [
+        "3 red bell peppers",
+        "3 yellow bell peppers",
+        "2 garlic cloves",
+        "two 14-ounce cans whole artichoke hearts",
+        "2/3 cup packed fresh flat-leafed parsley leaves",
+        "1 tablespoon extra-virgin olive oil",
+        "1 tablespoon unsalted butter",
+        "2 tablespoons fresh lemon juice",
+        "2/3 cup brine-cured black olives",
+        "Accompaniment: crusty Italian bread"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Pepper",
+        "Vegetable",
+        "Appetizer",
+        "Vegetarian",
+        "Quick & Easy",
+        "Artichoke",
+        "Bell Pepper",
+        "Gourmet"
+    ],
+    "title": "Artichoke, Olive, and Roasted Pepper Antipasto",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-olive-and-roasted-pepper-antipasto-101194"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-olive-dip-with-fennel-crudites-11811.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-olive-dip-with-fennel-crudites-11811.json
new file mode 100644
index 000000000..4b965ae30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-olive-dip-with-fennel-crudites-11811.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a food processor pur\u00e9e artichoke hearts with oil until very smooth, about 2 minutes. Transfer pur\u00e9e to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.",
+        "Serve dip with fennel."
+    ],
+    "ingredients": [
+        "a 14-to-16 ounce can whole artichoke hearts, rinsed well, drained, and patted dry",
+        "1/4 cup olive oil",
+        "1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt",
+        "1/2 cup brine-cured green olives such as picholine, pitted and chopped",
+        "3 tablespoons finely chopped fresh parsley leaves",
+        "Garnish: fresh parsley sprigs",
+        "Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Food Processor",
+        "Garlic",
+        "Olive",
+        "Vegetarian",
+        "Quick & Easy",
+        "Artichoke",
+        "Fennel",
+        "Chill",
+        "Vegan",
+        "Parsley",
+        "Gourmet"
+    ],
+    "title": "Artichoke Olive Dip with Fennel Crudites",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-olive-dip-with-fennel-crudites-11811"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-piccata.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-piccata.json
new file mode 100644
index 000000000..9bb5a8bec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-piccata.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a pot of water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 6 minutes. Drain, reserving 1/2 cup cooking water.",
+        "Heat olive oil in a 10-inch skillet. Add garlic and capers; cook and stir until fragrant, about 1 minute. Stir in artichoke hearts, lemon juice, and pepper; cook until lemon juice evaporates, about 2 minutes.",
+        "Pour wine into the skillet; cook until evaporated, about 3 minutes. Add butter and noodles; toss to combine. Stir in reserved cooking water; cook until sauce coats noodles, about 3 minutes."
+    ],
+    "ingredients": [
+        "2 cups egg noodles",
+        "2 tablespoons olive oil",
+        "2 cloves garlic, minced",
+        "1 tablespoon capers with juice",
+        "1 (14 ounce) can quartered artichoke hearts, drained",
+        "lemon, juiced",
+        "1/4 teaspoon freshly ground black pepper",
+        "1/3 cup Pinot Grigio wine",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Piccata",
+    "url": "http://allrecipes.com/recipe/255598/artichoke-piccata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-pie.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-pie.json
new file mode 100644
index 000000000..662f7764d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat oil in a large skillet over medium heat.  Saute garlic until it starts to brown.  Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.  When heated through, transfer half of artichoke mixture to pie crust.",
+        "Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.  Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.",
+        "Bake in preheated oven for 45 minutes, or until crust begins to brown."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 clove garlic, minced",
+        "2 (6 ounce) cans artichoke hearts, drained",
+        "1/2 cup Italian seasoned bread crumbs",
+        "1/2 cup grated Parmesan cheese, divided",
+        "1 (9 inch) unbaked 9 inch pie crust",
+        "3 eggs, beaten",
+        "1 (8 ounce) package mozzarella cheese, shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Pie",
+    "url": "http://allrecipes.com/recipe/22274/artichoke-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-potato-and-portobello-mushroom-casserole-234430.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-potato-and-portobello-mushroom-casserole-234430.json
new file mode 100644
index 000000000..ceb5268c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-potato-and-portobello-mushroom-casserole-234430.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.",
+        "Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400\u00b0F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve."
+    ],
+    "ingredients": [
+        "4 tablespoons extra-virgin olive oil",
+        "4 large artichokes",
+        "2 pounds Yukon Gold potatoes, thinly sliced",
+        "4 large portobello mushroom caps, thinly sliced",
+        "6 ounces soft fresh goat cheese",
+        "3 garlic cloves, minced",
+        "3 tablespoons freshly grated Parmesan cheese",
+        "1/2 cup dry white wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Potato",
+        "Side",
+        "Bake",
+        "Vegetarian",
+        "High Fiber",
+        "Casserole/Gratin",
+        "Goat Cheese",
+        "Artichoke",
+        "White Wine",
+        "Spring",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Artichoke, Potato, and Portobello Mushroom Casserole",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-potato-and-portobello-mushroom-casserole-234430"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-prosciutto-gratin-107122.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-prosciutto-gratin-107122.json
new file mode 100644
index 000000000..de4cdbaa8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-prosciutto-gratin-107122.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "2 14-ounce cans artichoke hearts, drained, quartered",
+        "6 ounces thinly sliced prosciutto",
+        "1 cup whipping cream",
+        "1 1/2 cups crumbled Gorgonzola cheese",
+        "1/2 cup pine nuts (about 2 ounces), toasted",
+        "1/4 cup grated Parmesan cheese",
+        "1 teaspoon chopped fresh sage"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Bake",
+        "Casserole/Gratin",
+        "Blue Cheese",
+        "Parmesan",
+        "Pine Nut",
+        "Artichoke",
+        "Fall",
+        "Prosciutto",
+        "Sage"
+    ],
+    "title": "Artichoke-Prosciutto Gratin",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-prosciutto-gratin-107122"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-rice-salad.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-rice-salad.json
new file mode 100644
index 000000000..3ebf08509
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-rice-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine chicken stock and rice in a medium saucepan.  Bring to a boil, reduce heat to low.  Cook until tender, about 20 minutes.",
+        "In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder.  Season to taste with salt and pepper.  Set aside.",
+        "In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight.  Serve cold."
+    ],
+    "ingredients": [
+        "4 cups chicken stock",
+        "2 cups uncooked white rice",
+        "3 (6.5 ounce) jars marinated artichoke hearts, chopped",
+        "2 cups mayonnaise",
+        "1 teaspoon curry powder",
+        "salt and pepper to taste",
+        "5 green onions, chopped",
+        "1 green bell pepper, chopped",
+        "3 stalks celery, chopped",
+        "1/4 cup chopped parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Rice Salad",
+    "url": "http://allrecipes.com/recipe/14168/artichoke-rice-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-risotto.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-risotto.json
new file mode 100644
index 000000000..8cf8cb51a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-risotto.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.",
+        "To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "One 9-ounce package frozen artichoke hearts, cut into bite-size wedges",
+        "1 tablespoon unsalted butter",
+        "1 large or 2 small shallots, minced",
+        "1 cup Arborio rice",
+        "1 teaspoon salt",
+        "1 cup dry white wine, room temperature",
+        "3 1/2 cups low-sodium chicken broth, warmed",
+        "1/2 cup frozen peas, thawed",
+        "1/2 cup crumbled feta cheese\u00a0(3 ounces)",
+        "1/4 cup finely chopped chives",
+        "1/4 cup chopped fresh mint",
+        "1/4 teaspoon freshly ground black pepper",
+        "1 tablespoon fresh lemon juice (from 1/2 small lemon)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Risotto Recipes",
+        "Artichoke",
+        "Vegetable",
+        "Rice Recipes"
+    ],
+    "title": "Artichoke Risotto",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-risotto"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-salad-i.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-salad-i.json
new file mode 100644
index 000000000..86a8a5c2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-salad-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.",
+        "In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.",
+        "Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)",
+        "1/2 cup mayonnaise",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon lemon juice",
+        "1 teaspoon curry powder",
+        "1 dash hot pepper sauce",
+        "2 (6.5 ounce) jars marinated artichoke hearts, diced",
+        "6 green onions, chopped",
+        "12 pimento-stuffed green olives, chopped",
+        "1 green bell pepper, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Salad I",
+    "url": "http://allrecipes.com/recipe/14301/artichoke-salad-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-salad-ii.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-salad-ii.json
new file mode 100644
index 000000000..9e3cdf029
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-salad-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a small bowl, whisk together the sour cream and Italian dressing mix.",
+        "In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts.  Top with dressing and toss until evenly coated.  Refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "1 (.7 ounce) package dry Italian-style salad dressing mix",
+        "1 cup low fat sour cream",
+        "4 cups chopped romaine lettuce",
+        "1 cup chopped red bell pepper",
+        "1 cup chopped broccoli",
+        "1 cup sliced fresh mushrooms",
+        "1/4 cup diced onion",
+        "1 (14 ounce) can artichoke hearts, drained and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Salad II",
+    "url": "http://allrecipes.com/recipe/26533/artichoke-salad-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-salsa.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-salsa.json
new file mode 100644
index 000000000..9f6e3feed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-salsa.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips."
+    ],
+    "ingredients": [
+        "1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped",
+        "3 roma (plum) tomatoes, chopped",
+        "2 tablespoons chopped red onion",
+        "1/4 cup chopped black olives",
+        "1 tablespoon chopped garlic",
+        "2 tablespoons chopped fresh basil",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Salsa",
+    "url": "http://allrecipes.com/recipe/44921/artichoke-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-sausage-and-parmesan-cheese-stuffing-107289.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-sausage-and-parmesan-cheese-stuffing-107289.json
new file mode 100644
index 000000000..18802665b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-sausage-and-parmesan-cheese-stuffing-107289.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.",
+        "Heat oil in heavy large skillet over medium-high heat. Add sausage and saut\u00e9 until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Saut\u00e9 until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; saut\u00e9 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)",
+        "Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.",
+        "Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish \u2014 alongside turkey or while turkey is resting \u2014 until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.",
+        "Preheat oven to 350\u00b0F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer."
+    ],
+    "ingredients": [
+        "15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves)",
+        "3 tablespoons olive oil",
+        "1 1/2 pounds Italian sweet sausages, casings removed",
+        "2 cups chopped onions",
+        "3/4 cup chopped celery",
+        "2 large garlic cloves, minced",
+        "1 8-ounce package frozen artichoke hearts, thawed, coarsely chopped",
+        "2 teaspoons chopped fresh thyme",
+        "1 teaspoon chopped fresh mint",
+        "1 cup freshly grated Parmesan cheese (about 3 ounces)",
+        "1 cup (or more) low-salt chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Pork",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Stuffing/Dressing",
+        "Parmesan",
+        "Sausage",
+        "Artichoke",
+        "Fall",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Artichoke, Sausage, and Parmesan Cheese Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-sausage-and-parmesan-cheese-stuffing-107289"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-soup.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-soup.json
new file mode 100644
index 000000000..9b147a469
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-soup.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.",
+        "Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).",
+        "Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1505713.jpg",
+    "ingredients": [
+        "1/4 cup butter",
+        "1/2 cup chopped carrots",
+        "1/2 cup chopped celery",
+        "1/2 cup chopped onion",
+        "1/2 cup sliced fresh mushrooms",
+        "1/4 cup all-purpose flour",
+        "2 cups chicken broth",
+        "3 (14 ounce) cans artichoke hearts, drained and cut into fourths",
+        "1 bay leaf",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon dried thyme leaves",
+        "1/4 teaspoon dried oregano",
+        "1/4 teaspoon dried sage",
+        "1 dash paprika",
+        "1 cup whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Soup",
+    "url": "http://allrecipes.com/recipe/216938/artichoke-soup/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-dip-restaurant-st.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-dip-restaurant-st.json
new file mode 100644
index 000000000..7d1d00e1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-dip-restaurant-st.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place garlic in a small baking dish. Bake in the preheated oven 20 to 30  minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.",
+        "In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.",
+        "Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm."
+    ],
+    "ingredients": [
+        "4 cloves garlic",
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1 (10 ounce) container Alfredo-style pasta sauce",
+        "1 cup shredded mozzarella cheese",
+        "1/3 cup grated Parmesan cheese",
+        "1/2 (8 ounce) package cream cheese, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke & Spinach Dip Restaurant Style",
+    "url": "http://allrecipes.com/recipe/33474/artichoke-spinach-dip-restaurant-st/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-dip.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-dip.json
new file mode 100644
index 000000000..acf6bec51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.",
+        "Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 (10 ounce) package frozen chopped spinach, partially thawed",
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "2 (8 ounce) packages cream cheese, softened",
+        "2 (16 ounce) containers sour cream",
+        "1 cup grated Parmesan cheese",
+        "garlic salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Spinach Dip",
+    "url": "http://allrecipes.com/recipe/26699/artichoke-spinach-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-lasagna.json
new file mode 100644
index 000000000..b7c7fd201
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-lasagna.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).   Spray a 9x13 inch baking dish with cooking spray.",
+        "Bring a large pot of lightly salted water to a boil.  Add noodles and cook for 8 to 10 minutes or until al dente; drain.",
+        "Spray a large skillet with cooking spray and heat on medium-high.  Saute onion and garlic for 3 minutes, or until onion is tender-crisp.  Stir in broth and rosemary; bring to a boil.  Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.  Stir in pasta sauce.",
+        "Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.  Sprinkle 3/4 cup mozzarella cheese over noodles.  Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.  Sprinkle crumbled feta on top.",
+        "Bake, covered, for 40 minutes.  Uncover, and bake 15 minutes more, or until hot and bubbly.  Let stand 10 minutes before cutting."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "9 uncooked lasagna noodles",
+        "1 onion, chopped",
+        "4 cloves garlic, chopped",
+        "1 (14.5 ounce) can vegetable broth",
+        "1 tablespoon chopped fresh rosemary",
+        "1 (14 ounce) can marinated artichoke hearts, drained and chopped",
+        "1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry",
+        "1 (28 ounce) jar tomato pasta sauce",
+        "3 cups shredded mozzarella cheese, divided",
+        "1 (4 ounce) package herb and garlic feta, crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Spinach Lasagna",
+    "url": "http://allrecipes.com/recipe/20082/artichoke-spinach-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-pasta-sauce.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-pasta-sauce.json
new file mode 100644
index 000000000..947f48e38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-spinach-pasta-sauce.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Puree spinach in food processor until smooth.",
+        "Whisk spinach, Alfredo sauce, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, garlic, and tomato together in a pot.",
+        "Pour water into Alfredo sauce jar and top with lid. Shake water in jar to release last remnants of Alfredo sauce, and stir into pot with Alfredo sauce mixture.",
+        "Cook Alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 (13.5 ounce) can chopped spinach",
+        "1 (16 ounce) jar Alfredo sauce",
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1/2 cup shredded mozzarella cheese",
+        "1/3 cup shredded Parmesan cheese",
+        "1/4 (8 ounce) package cream cheese, softened",
+        "2 cloves garlic, chopped",
+        "1 Roma tomato, diced (optional)",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Spinach Pasta Sauce",
+    "url": "http://allrecipes.com/recipe/220667/artichoke-spinach-pasta-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-spread.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-spread.json
new file mode 100644
index 000000000..52c5958e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-spread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.",
+        "Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can artichoke hearts, drained",
+        "1 (8 ounce) package cream cheese",
+        "1 cup grated Parmesan cheese",
+        "1/2 cup mayonnaise",
+        "1 clove garlic, peeled",
+        "3/4 teaspoon dried dill weed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Spread",
+    "url": "http://allrecipes.com/recipe/22305/artichoke-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-squares.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-squares.json
new file mode 100644
index 000000000..998096117
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-squares.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.",
+        "Melt margarine in a skillet over medium-high heat; saute mushrooms, onion, and garlic in hot butter until the onion is clear, 5 to 7 minutes.",
+        "Beat eggs, bread crumbs, salt, hot sauce, pepper, oregano, and garlic salt together in a bowl. Stir mushroom mixture, artichokes, and cheese into the egg mixture; pour into the prepared baking dish.",
+        "Bake in preheated oven until the egg is set in the middle, 35 to 40 minutes. Cool slightly in baking dish before cutting into squares to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon margarine",
+        "1 (8 ounce) package fresh mushrooms, chopped",
+        "1 onion, chopped",
+        "1 clove garlic, minced",
+        "4 eggs, beaten",
+        "1/4 cup bread crumbs",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon hot pepper sauce (such as Tabasco\u00ae)",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon dried oregano",
+        "1/8 teaspoon garlic salt",
+        "2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped",
+        "3/4 pound shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Squares",
+    "url": "http://allrecipes.com/recipe/236608/artichoke-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-stew-with-mussels-potatoes-and-saffron-103003.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-stew-with-mussels-potatoes-and-saffron-103003.json
new file mode 100644
index 000000000..3537506cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-stew-with-mussels-potatoes-and-saffron-103003.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Squeeze juice from 2 lemon halves into large bowl; add lemon halves. Fill bowl with water. Cut stem off 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed, leaving cone of tender pale green leaves. Using small sharp knife, trim outside edge of base until smooth and no dark green areas remain. Rub trimmed edge with 1 of remaining lemon halves. Cut artichoke lengthwise into quarters. Rub cut sides of quarters with lemon. Using small knife, cut out choke and small purple-tipped leaves from 1 quarter. Rub cut areas with lemon. Trim top leaves, leaving artichoke quarter about 2 inches long. Cut quarter into 2 wedges. Place wedges into lemon water. Repeat with remaining artichokes.",
+        "Bring remaining ingredients to boil in heavy large pot (do not use aluminum or cast iron). Drain artichokes; add to pot. Return to boil. Reduce heat to medium-low; simmer until artichokes are tender, about 20 minutes. Using slotted spoon, transfer artichokes to medium bowl. Reserve 1 cup cooking liquid in small bowl.",
+        "Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds and celery seeds in large saucepan. Pour in enough cold water to cover potatoes generously. Boil until potatoes are tender, about 20 minutes. Drain. Cool 15 minutes; peel.",
+        "Stir saffron in heavy large in heavy large pot over medium-low heat until fragrant, about 2 minutes. Add reserved 1 cup cooking liquid; bring to simmer. Add artichokes, potatoes, mussels, shallots, butter and 3/4 teaspoon mustard seeds. Bring to boil. Cover pot; cook until mussels open and potatoes are golden, about 8 minutes. (Discard any unopened mussels.) Mix in green onions. Season with salt and pepper.",
+        "Divide stew among 6 shallow soup bowls. Sprinkle with chives and serve."
+    ],
+    "ingredients": [
+        "2 large lemons, halved",
+        "5 medium artichokes",
+        "10 cups canned low-salt chicken broth",
+        "2 tablespoons extra-virgin olive oil",
+        "1 bay leaf",
+        "12 small red-skinned potatoes",
+        "1 tablespoon salt",
+        "1 bay leaf",
+        "1 1/4 teaspoons mustard seeds",
+        "1/2 teaspoon celery seeds",
+        "1/4 teaspoon (packed) stem saffron",
+        "18 mussels, scrubbed, debearded",
+        "3/4 cup chopped shallots",
+        "5 tablespoons unsalted butter",
+        "2 green onions, finely chopped",
+        "1 bunch chives, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Potato",
+        "Shellfish",
+        "Vegetable",
+        "Stew",
+        "Seafood",
+        "Mussel",
+        "Spice",
+        "Saffron",
+        "Spring",
+        "Summer"
+    ],
+    "title": "Artichoke Stew with Mussels, Potatoes and Saffron",
+    "url": "http://www.epicurious.com/recipes/food/views/artichoke-stew-with-mussels-potatoes-and-saffron-103003"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-stuffed-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-stuffed-mushrooms.json
new file mode 100644
index 000000000..f2bcd4774
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-stuffed-mushrooms.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.",
+        "Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.",
+        "Bake in the preheated oven until the filling begins to bubble, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 onion, chopped",
+        "24 mushrooms, stems removed and chopped",
+        "salt and ground black pepper to taste",
+        "1 (12 ounce) jar marinated artichoke hearts, drained and chopped",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 tablespoons sour cream",
+        "1 cup shredded Italian cheese blend",
+        "2 tablespoons grated Parmesan cheese",
+        "1/2 teaspoon garlic salt, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Stuffed Mushrooms",
+    "url": "http://allrecipes.com/recipe/175989/artichoke-stuffed-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichoke-tetrazzini.json b/serverless-fleets/data/input/inferencing/recipes/artichoke-tetrazzini.json
new file mode 100644
index 000000000..d27c0ff83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichoke-tetrazzini.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cook linguini in a large pot of boiling salted water until tender.",
+        "Meanwhile, saute mushrooms and onion in butter or margarine with thyme.  Remove from heat.  Stir in flour.  Then stir in chicken broth and half and half.  Return to heat, and stir until the sauce boils and thickens.  Strain artichokes, and stir the liquid into the sauce.  Add the fresh Parmesan.",
+        "Drain linguini, and toss with sauce.  Fold in the strained artichokes.  Serve immediately."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package linguini pasta",
+        "1 cup fresh sliced mushrooms",
+        "1/4 cup chopped onion",
+        "2 tablespoons butter",
+        "1/8 teaspoon dried thyme",
+        "2 tablespoons all-purpose flour",
+        "1 (10.5 ounce) can condensed chicken broth",
+        "1 cup half-and-half cream",
+        "1 (6 ounce) can marinated artichoke hearts",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichoke Tetrazzini",
+    "url": "http://allrecipes.com/recipe/11720/artichoke-tetrazzini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-basted-with-anchovy-butter-352969.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-basted-with-anchovy-butter-352969.json
new file mode 100644
index 000000000..439f01c62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-basted-with-anchovy-butter-352969.json
@@ -0,0 +1,63 @@
+{
+    "directions": [
+        "1. Preheat all grates of a well-oiled charcoal or gas grill to high.",
+        "2. Combine all of the butter ingredients together and set aside.",
+        "3. Cut off the thorny ends of the artichokes with scissors and then cut the artichokes lengthwise in half. Rub the cut sides of the artichokes with a lemon half and place, cut side down, on a sheet pan. Add enough lightly salted water, 2 to 3 cups, to come 1/4 inch up the sides of the artichokes.",
+        "Place the pan with the artichokes directly on the grate, reduce the heat to medium-high if you can (those cooking on coals won't be able to, and must monitor the water level especially closely), close the lid, and cook, adding water as needed to maintain the level at 1/4 inch. Cook until tender when pierced with a paring knife, about 30 minutes.",
+        "4. Carefully remove the pan from the grill. Using a spoon, scoop the fuzzy choke from each of the halves. Transfer the cleaned halves to a new sheet pan.",
+        "Using your hands or a brush, evenly, but lightly, coat both sides of the artichokes with canola oil.",
+        "5. Place the artichokes, cut side down, on the grate andn grill until well marked and lightly charred, 2 to 3 minutes. Flip and repeat on the second side, grilling for 2 to 3 minutes.",
+        "While still cut side up, place about 1/2 tablespoon of butter in each of the cavities and allow it to melt.",
+        "Squeeze lemon juice over the top and sprinkle with parsley and fleur de sel.",
+        "6. Remove theth artichokes from the grill and arrange on a serving platter."
+    ],
+    "ingredients": [
+        "8 tablespoons (4 ounces) unsalted butter, softened",
+        "4 salted anchovy fillets, rinsed, and finely chopped",
+        "2 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater",
+        "1 teaspoon kosher salt",
+        "1 teaspoon finely ground fresh black pepper",
+        "1 tablespoon freshly squeezed lemon juice",
+        "8 medium globe artichokes, 10 to 12 ounces each",
+        "3 to 4 lemons, halved and seeds removed",
+        "Kosher salt, for salting the water",
+        "About 1/4 cup canola or vegetable oil",
+        "About 1/4 cup coarsely chopped flat-leaf parsley",
+        "Fleur de sel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Vegetable",
+        "Side",
+        "Fourth of July",
+        "Picnic",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Seafood",
+        "Artichoke",
+        "Fall",
+        "Spring",
+        "Summer",
+        "Tailgating",
+        "Grill",
+        "Grill/Barbecue",
+        "Party",
+        "Simmer",
+        "Butter",
+        "Anchovy",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichokes Basted with Anchovy Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-basted-with-anchovy-butter-352969"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-braised-in-lemon-and-olive-oil-350606.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-braised-in-lemon-and-olive-oil-350606.json
new file mode 100644
index 000000000..3691403ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-braised-in-lemon-and-olive-oil-350606.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Add lemon halves to a large bowl of cold water, squeezing to release juice.",
+        "Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.",
+        "Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.",
+        "Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.",
+        "Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.",
+        "Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).",
+        "Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 lemon, halved",
+        "8 medium artichokes",
+        "3 small shallots, sliced into thin rings",
+        "1 carrot, finely chopped",
+        "3 garlic cloves, thinly sliced",
+        "1/4 teaspoon fennel seeds",
+        "1/4 teaspoon coriander seeds",
+        "1/2 cup extra-virgin olive oil, divided",
+        "1 1/2 cups water",
+        "3 strips lemon zest",
+        "1/4 cup fresh lemon juice, divided",
+        "2 tablespoons coarsely chopped flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Braise",
+        "Dinner",
+        "Lemon",
+        "Artichoke",
+        "Fall",
+        "Potluck",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichokes Braised in Lemon and Olive Oil",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-braised-in-lemon-and-olive-oil-350606"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-braised-with-garlic-and-thyme-231804.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-braised-with-garlic-and-thyme-231804.json
new file mode 100644
index 000000000..d79d6e218
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-braised-with-garlic-and-thyme-231804.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.",
+        "Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.",
+        "Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.",
+        "Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread."
+    ],
+    "ingredients": [
+        "6 medium artichokes (1/2 lb each)",
+        "18 fresh flat-leaf parsley sprigs",
+        "1/4 cup olive oil",
+        "8 fresh thyme sprigs",
+        "1 head of garlic, cloves separated and left unpeeled",
+        "1 cup water",
+        "1/4 teaspoon black pepper",
+        "1 teaspoon salt",
+        "1 tablespoon extra-virgin olive oil",
+        "Special equipment: a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)",
+        "Accompaniment: crusty bread"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Herb",
+        "Vegetable",
+        "Side",
+        "Braise",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Artichoke",
+        "Spring",
+        "Vegan",
+        "Thyme",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichokes Braised with Garlic and Thyme",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-braised-with-garlic-and-thyme-231804"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-capers-olives-lemon-zest-and-italian-tuna-on-pasta-shells-101891.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-capers-olives-lemon-zest-and-italian-tuna-on-pasta-shells-101891.json
new file mode 100644
index 000000000..1c9131da9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-capers-olives-lemon-zest-and-italian-tuna-on-pasta-shells-101891.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.",
+        "Preparation time: 10 minutes; cooking time: 15 minutes"
+    ],
+    "ingredients": [
+        "8 quarts water",
+        "3 tablespoons salt",
+        "1 pound small pasta shells",
+        "1 (6-ounce) jar artichoke hearts, drained",
+        "1/4 cup drained and rinsed capers",
+        "1/2 cup pitted and chopped Kalamata olives",
+        "juice and zest of 1 lemon",
+        "2 (6 1/2 ounce) cans imported Italian tuna in olive oil, drained",
+        "1/2 cup extra-virgin olive oil",
+        "freshly ground black pepper to taste",
+        "1/2 cup chopped fresh flat-leaf parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Pasta",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Tuna",
+        "Artichoke",
+        "Summer",
+        "Capers"
+    ],
+    "title": "Artichokes, Capers, Olives, Lemon Zest, and Italian Tuna on Pasta Shells",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-capers-olives-lemon-zest-and-italian-tuna-on-pasta-shells-101891"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-french.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-french.json
new file mode 100644
index 000000000..96821fa0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-french.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.",
+        "Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.",
+        "Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.",
+        "Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1 egg",
+        "1 (14 ounce) can artichoke hearts, drained and halved",
+        "1/4 cup vegetable oil",
+        "1/4 cup butter",
+        "1 lemon, juiced",
+        "3 tablespoons Parmesan cheese",
+        "1/4 cup dry sherry",
+        "salt and ground black pepper to taste",
+        "1 tablespoon chopped fresh parsley, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichokes French",
+    "url": "http://allrecipes.com/recipe/232823/artichokes-french/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-in-a-garlic-and-olive-oil.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-in-a-garlic-and-olive-oil.json
new file mode 100644
index 000000000..56880e1f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-in-a-garlic-and-olive-oil.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.",
+        "Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve."
+    ],
+    "ingredients": [
+        "4 ounces small uncooked seashell pasta",
+        "2 1/2 tablespoons extra virgin olive oil",
+        "3 tablespoons butter",
+        "2 cloves garlic",
+        "1 sprig fresh basil, chopped",
+        "1 (8 ounce) can artichoke hearts, drained and quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichokes in a Garlic and Olive Oil Sauce",
+    "url": "http://allrecipes.com/recipe/74654/artichokes-in-a-garlic-and-olive-oil/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-provencal-recipe.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-provencal-recipe.json
new file mode 100644
index 000000000..e889c03a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-provencal-recipe.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.",
+        "Photograph by Antonis Achilleos"
+    ],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Healthy",
+        "Artichoke",
+        "Vegetable",
+        "Low-Cholesterol",
+        "Diabetes-Friendly",
+        "Low-Fat",
+        "Low Calorie",
+        "Heart-Healthy",
+        "Gluten Free"
+    ],
+    "title": "Artichokes Provencal",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/artichokes-provencal-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-stuffed-with-lemon-garlic-breadcrumbs-5236.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-stuffed-with-lemon-garlic-breadcrumbs-5236.json
new file mode 100644
index 000000000..4d73e0810
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-stuffed-with-lemon-garlic-breadcrumbs-5236.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Mix breadcrumbs and oil in medium bowl. Spread mixture on large rimmed baking sheet. Bake until golden on edges, stirring occasionally, about 10 minutes. Transfer to large bowl. Mix in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper.",
+        "Drain artichokes. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13 x 9 x 2-inch glass baking dish. Dot tops with butter. Pour 1/2 cup water into dish.",
+        "Cover dish with foil; bake until wooden skewer pierces artichokes easily, adding more water as necessary, about 40 minutes. Remove foil. Continue baking until tops are golden, about 20 minutes.",
+        "Serve with lemon wedges."
+    ],
+    "ingredients": [
+        "2 cups fresh breadcrumbs from crustless French bread",
+        "1/4 cup olive oil",
+        "2 tablespoons fresh lemon juice",
+        "1 tablespoon chopped fresh oregano",
+        "3 garlic cloves, minced",
+        "1 teaspoon grated lemon peel",
+        "6 medium artichokes, trimmed, left whole, chokes removed according to recipe forTrimmed Artichokes",
+        "2 tablespoons (1/4 stick) butter, cut into 6 pieces",
+        "1/2 cup (or more) water",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Appetizer",
+        "Bake",
+        "Lemon",
+        "Artichoke",
+        "Spring",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Artichokes Stuffed with Lemon-Garlic Breadcrumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-stuffed-with-lemon-garlic-breadcrumbs-5236"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-with-bagna-cauda-358232.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-bagna-cauda-358232.json
new file mode 100644
index 000000000..f1d6fbb6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-bagna-cauda-358232.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Place unpeeled garlic cloves in small saucepan. Add enough water to cover garlic cloves by 1 inch. Bring to boil; reduce heat to medium-low, cover, and simmer until garlic is tender, about 25 minutes. Drain; transfer to plate. Chill garlic cloves until cool enough to handle, about 10 minutes. Squeeze garlic cloves from peel and place cloves in small bowl. Using fork, mash garlic cloves until smooth.",
+        "Melt butter in heavy small saucepan over medium heat. Add anchovies and saut\u00e9 1 minute. Add mashed garlic and oil. Simmer over low heat 10 minutes to allow flavors to blend, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Rewarm before serving, stirring occasionally (bagna cauda will separate when served).",
+        "Add artichokes to large pot of boiling salted water. Cover and cook until just tender when pierced through stem with fork, turning occasionally, 30 to 40 minutes, depending on size of artichokes. Drain.",
+        "Place 1 hot artichoke on each of 6 plates. Divide bagna cauda among small bowls or ramekins. Serve artichokes with warm bagna cauda."
+    ],
+    "ingredients": [
+        "3 heads of garlic, cloves separated, papery skin removed (but cloves left unpeeled)",
+        "3 tablespoons butter",
+        "1 2-ounce tin anchovy fillets, drained, anchovies chopped",
+        "1/2 cup extra-virgin olive oil",
+        "6 large artichokes, stems trimmed, top 3/4 inch removed, tips of remaining leaves trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Appetizer",
+        "High Fiber",
+        "Dinner",
+        "Artichoke",
+        "Spring",
+        "Party",
+        "Simmer",
+        "Boil",
+        "Anchovy",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichokes with Bagna Cauda",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-with-bagna-cauda-358232"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-with-garlic-pimiento-vinaigrette-11776.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-garlic-pimiento-vinaigrette-11776.json
new file mode 100644
index 000000000..6ebd2a1d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-garlic-pimiento-vinaigrette-11776.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Cut off and discard the stems of the artichokes with a serrated knife and rub the artichoke bottoms with some of the lemon juice. To a kettle of boiling salted water add the remaining lemon juice and the artichokes, boil the artichokes for 15 to 20 minutes, or until the bottoms are tender when pierced with a knife, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the artichokes well, pull off the leaves, reserving 36 tender ones, and scrape out the chokes from the bottoms. Trim the artichoke bottoms and cut them into julienne strips.",
+        "In a small bowl whisk together the oil, the vinegar, the garlic paste, the pimiento, and pepper to taste, add the artichoke strips, and toss the mixture well. The artichoke mixture and leaves may be prepared 1 day in advance and kept covered and chilled. Divide the artichoke mixture among 6 salad plates with a slotted spoon, arrange the reserved leaves around it, and spoon the dressing remaining in the bowl onto the leaves. Sprinkle the artichokes with the parsley."
+    ],
+    "ingredients": [
+        "6 artichokes (about 1/2 pound each)",
+        "1/4 cup fresh lemon juice",
+        "6 tablespoons extra-virgin olive oil",
+        "3 tablespoons white-wine vinegar",
+        "1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon\u00a0salt",
+        "3 tablespoons finely chopped drained bottled pimiento",
+        "2 tablespoons minced fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Vegetable",
+        "Appetizer",
+        "Side",
+        "Vegetarian",
+        "Artichoke",
+        "Bell Pepper",
+        "Spring",
+        "Vegan",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichokes with Garlic Pimiento Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-with-garlic-pimiento-vinaigrette-11776"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-with-goat-cheese-399.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-goat-cheese-399.json
new file mode 100644
index 000000000..70b03b30c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-goat-cheese-399.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.",
+        "Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)",
+        "Preheat oven to 400\u00b0F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve."
+    ],
+    "ingredients": [
+        "8 tablespoons fresh lemon juice",
+        "6 medium artichokes, tops and stems trimmed",
+        "8 ounces soft fresh goat cheese (such as Montrachet)",
+        "3 tablespoons whipping cream",
+        "3 teaspoons minced fresh thyme or 1 teaspoon dried",
+        "2 large garlic cloves, pressed",
+        "3 tablespoons butter",
+        "3 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Goat Cheese",
+        "Artichoke",
+        "Spring",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichokes with Goat Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-with-goat-cheese-399"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-with-lemon-garlic-butter-1640.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-lemon-garlic-butter-1640.json
new file mode 100644
index 000000000..e1a01b737
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-lemon-garlic-butter-1640.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.",
+        "Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter."
+    ],
+    "ingredients": [
+        "4 fresh artichokes",
+        "1/4 cup olive oil",
+        "6 large garlic cloves, minced",
+        "4 teaspoons minced fresh thyme or 2 teaspoons dried",
+        "1/2 cup fresh lemon juice",
+        "1/2 cup (1 stick) butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Appetizer",
+        "Side",
+        "Steam",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Lemon",
+        "Artichoke",
+        "Chicago",
+        "Illinois",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichokes with Lemon-Garlic Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-with-lemon-garlic-butter-1640"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-with-parmesan-black-pepper-yogurt-51234260.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-parmesan-black-pepper-yogurt-51234260.json
new file mode 100644
index 000000000..436481417
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-parmesan-black-pepper-yogurt-51234260.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place a metal steamer basket in a large saucepan and pour in water to a depth of 2\". Add 2 tablespoons lemon juice. Bring water to a boil, then add artichokes. Cover, reduce heat, and simmer artichokes until stems and hearts are easily pierced with a paring knife, 30\u201340 minutes.",
+        "Meanwhile, blend Parmesan, yogurt, oil, lemon zest, remaining 1 tablespoon lemon juice, and 3 tablespoons water in a blender until smooth; season with salt and a generous amount of pepper. Serve artichokes with yogurt sauce for dipping."
+    ],
+    "ingredients": [
+        "1 tablespoon finely grated lemon zest",
+        "3 tablespoons fresh lemon juice, divided",
+        "4 large artichokes, trimmed (see method, below)",
+        "1/2 cup finely grated Parmesan",
+        "1/2 cup plain yogurt",
+        "2 tablespoons olive oil",
+        "Kosher salt, freshly ground pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Vegetarian",
+        "High Fiber",
+        "Lunch",
+        "Parmesan",
+        "Artichoke",
+        "Healthy",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichokes with Parmesan\u2013Black Pepper Yogurt",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-with-parmesan-black-pepper-yogurt-51234260"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-with-romano-cracked-pepper-and-olive-103218.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-romano-cracked-pepper-and-olive-103218.json
new file mode 100644
index 000000000..088365f85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-romano-cracked-pepper-and-olive-103218.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Squeeze juice from lemon halves into large bowl of cold water; add squeezed lemons. Cut off stem and top 3/4 inch of 1 artichoke and discard. Using scissors, trim sharp tips from leaves. Place artichoke in lemon water until ready to cook. Repeat with remaining artichokes. Drain artichokes and cook in large pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes. Drain artichokes well. (Can be prepared 8 hours ahead. Cover and refrigerate. Steam artichokes 10 minutes to rewarm before continuing.)",
+        "Mix extra-virgin olive oil, grated pecorino Romano cheese, 1 1/2 teaspoons black pepper and 3/4 teaspoon salt in small bowl to blend. Gently press artichoke leaves outward from center to open artichokes slightly. Pull out small purple-tipped leaves, then scoop out fibrous choke. Place 1 artichoke on each of 4 plates. Sprinkle artichoke cavities with salt and pepper. Drizzle 1 tablespoon cheese dressing over each artichoke. Divide remaining cheese dressing equally among 4 small ramekins; serve dressing with artichokes."
+    ],
+    "ingredients": [
+        "2 lemons, halved",
+        "4 artichokes (about 10 ounces each)",
+        "3/4 cup extra-virgin olive oil",
+        "3/4 cup grated pecorino Romano cheese",
+        "1 1/2 teaspoons cracked black pepper",
+        "3/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Vegetable",
+        "Appetizer",
+        "Steam",
+        "Artichoke",
+        "Spring",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Artichokes with Romano, Cracked Pepper and Olive",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-with-romano-cracked-pepper-and-olive-103218"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-with-saffron-and-almonds.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-saffron-and-almonds.json
new file mode 100644
index 000000000..406c76516
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-saffron-and-almonds.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place figs in a bowl and cover with the boiling water. Allow the figs to plump for 5 minutes, then remove. Sprinkle 1/4 teaspoon of saffron threads into the remaining liquid, and allow to steep for 5 minutes.",
+        "Heat olive oil in a large skillet over medium-high heat. Add artichokes, and toss until coated with oil. Pour in saffron water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the artichokes are tender, about 8 minutes.",
+        "Uncover the artichokes and increase heat to medium-high. Add the figs, almonds, vinegar, and paprika. Cook and stir until all of the liquid has evaporated. Remove from the heat, recover, and allow to stand for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup dried figs",
+        "1 cup boiling water",
+        "1/4 teaspoon saffron threads",
+        "1/2 cup olive oil",
+        "4 pounds baby artichokes, halved and chokes removed",
+        "1 teaspoon kosher salt, or to taste",
+        "1/2 cup Spanish Marcona almonds",
+        "1/4 cup white wine vinegar",
+        "1 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichokes with Saffron and Almonds",
+    "url": "http://allrecipes.com/recipe/139613/artichokes-with-saffron-and-almonds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes-with-tomato-bacon-vinaigrette-15168.json b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-tomato-bacon-vinaigrette-15168.json
new file mode 100644
index 000000000..3fe64df12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes-with-tomato-bacon-vinaigrette-15168.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "With a serrated knife cut artichoke stems flush with bottoms. Cut off and discard top inch from artichokes. In a saucepan cover artichokes with salted water and bring to a boil. Simmer artichokes, covered, until just tender, 20 to 25 minutes.",
+        "While artichokes are cooking, coarsely chop bacon and in a skillet cook over moderate heat, stirring, until golden. With a slotted spoon transfer bacon to paper towels. Halve and seed tomatoes and cut into 1/4-inch dice. Finely chop shallot and capers. In a bowl combine lemon juice and salt and pepper to taste. Whisk in oil in a slow stream until emulsified and add bacon, tomatoes, shallot, and capers.",
+        "Drain artichokes upside down on a rack and arrange each on a plate. Separating leaves slightly, drizzle vinaigrette between leaves and onto plates."
+    ],
+    "ingredients": [
+        "2 medium artichokes",
+        "4 bacon slices",
+        "2 vine-ripened tomatoes",
+        "1 shallot",
+        "3 tablespoons drained capers",
+        "2 tablespoons fresh lemon juice",
+        "1/3 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Tomato",
+        "Vegetable",
+        "Appetizer",
+        "Side",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Bacon",
+        "Artichoke",
+        "Spring",
+        "Summer",
+        "Simmer",
+        "Gourmet",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Artichokes with Tomato-Bacon Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/artichokes-with-tomato-bacon-vinaigrette-15168"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artichokes.json b/serverless-fleets/data/input/inferencing/recipes/artichokes.json
new file mode 100644
index 000000000..686903249
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artichokes.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.",
+        "When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender."
+    ],
+    "ingredients": [
+        "2 whole artichokes",
+        "2 tablespoons butter",
+        "2 cloves garlic, sliced",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Artichokes",
+    "url": "http://allrecipes.com/recipe/18345/artichokes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artillery-punch-200304.json b/serverless-fleets/data/input/inferencing/recipes/artillery-punch-200304.json
new file mode 100644
index 000000000..42288c4a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artillery-punch-200304.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Combine all ingredients, except sugar syrup and lemon peel, in a large punch bowl with a block of ice. Stir gently and add a little sugar syrup. Decorate with lemon peel twists. Serve in 4-ounce punch glasses.For a more flavorful punch, make the block of ice from the tea."
+    ],
+    "ingredients": [
+        "1 quart rye whiskey",
+        "1 pint dark rum",
+        "1/2 pint gin",
+        "1/2 pint brandy",
+        "3 ounces B\u00e9n\u00e9dictine",
+        "1 bottle dry red wine",
+        "2 cups orange juice",
+        "1 cup lemon juice",
+        "1 quart strong black tea",
+        "1 large block ice",
+        "Sugar syrup (optional)",
+        "Twist lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Gin",
+        "Rum",
+        "Tea",
+        "Wine",
+        "Alcoholic",
+        "Cocktail Party",
+        "Lemon",
+        "Orange",
+        "Spirit",
+        "Brandy",
+        "Whiskey",
+        "Rye",
+        "Red Wine",
+        "Summer",
+        "Party",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Artillery Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/artillery-punch-200304"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/artillery-punch-cocktail-200900.json b/serverless-fleets/data/input/inferencing/recipes/artillery-punch-cocktail-200900.json
new file mode 100644
index 000000000..0110f762e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/artillery-punch-cocktail-200900.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a large pitcher, combine all ingredients except garnishes. Pour the mixture, as needed, into a cocktail shaker half filled with cracked ice. Shake well and strain into chilled cocktail glasses. Garnish each drink with a slice of lime and a green maraschino cherry."
+    ],
+    "ingredients": [
+        "1/2 pint rye whiskey",
+        "1/2 pint claret",
+        "1/2 pint strong tea",
+        "2 ounces of dark rum",
+        "2 ounces of orange juice",
+        "1 ounce of gin",
+        "1 ounce Cognac",
+        "1 ounce of lemon juice",
+        "1 ounce of sugar syrup",
+        "2 dashes of orange bitters",
+        "Garnish: paper-thin slices of lime and green maraschino cherries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Rum",
+        "Tea",
+        "Alcoholic",
+        "Cocktail Party",
+        "Orange",
+        "Cognac/Armagnac",
+        "Rye",
+        "Red Wine",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Artillery Punch Cocktail",
+    "url": "http://www.epicurious.com/recipes/food/views/artillery-punch-cocktail-200900"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arts-graham-cracker-cookies.json b/serverless-fleets/data/input/inferencing/recipes/arts-graham-cracker-cookies.json
new file mode 100644
index 000000000..1c47cb865
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arts-graham-cracker-cookies.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.",
+        "Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.",
+        "Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces."
+    ],
+    "ingredients": [
+        "15 whole graham crackers",
+        "1/2 cup butter",
+        "1/2 cup margarine",
+        "1/2 cup white sugar",
+        "3/4 cup finely chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Art's Graham Cracker Cookies",
+    "url": "http://allrecipes.com/recipe/218629/arts-graham-cracker-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arts-italian-stuffed-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/arts-italian-stuffed-mushrooms.json
new file mode 100644
index 000000000..bd9afd850
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arts-italian-stuffed-mushrooms.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat over to 350 degrees F.",
+        "Prepare potatoes according to package directions.",
+        "Add sun-dried tomatoes.",
+        "Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.",
+        "Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.",
+        "Sprinkle shredded Parmesan over the top of the mushrooms.",
+        "Bake for 20-25 minutes."
+    ],
+    "ingredients": [
+        "1 (4 ounce) package Idahoan\u00ae Italian Romano White Cheese Flavored Mashed Potatoes",
+        "2 tablespoons chopped sun-dried tomatoes (if dried, rehydrate)",
+        "3 tablespoons olive oil",
+        "2 tablespoons minced garlic",
+        "12 large mushrooms",
+        "1/2 pound mild or hot Italian ground sausage, cooked",
+        "1/2 cup shredded Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Art's Italian Stuffed Mushrooms",
+    "url": "http://allrecipes.com/recipe/231882/arts-italian-stuffed-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arts-southern-style-chocolate-gravy.json b/serverless-fleets/data/input/inferencing/recipes/arts-southern-style-chocolate-gravy.json
new file mode 100644
index 000000000..3d5a99814
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arts-southern-style-chocolate-gravy.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "2 2/3 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "2/3 cup white sugar",
+        "1/3 cup unsweetened cocoa powder",
+        "2 cups whole milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Art's Southern-Style Chocolate Gravy",
+    "url": "http://allrecipes.com/recipe/246183/arts-southern-style-chocolate-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-bacon-quiche-102151.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-bacon-quiche-102151.json
new file mode 100644
index 000000000..a5615310f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-bacon-quiche-102151.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)",
+        "Position rack in center of oven and preheat to 400\u00b0F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375\u00b0F.",
+        "Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and saut\u00e9 until tender, about 2 minutes. Add arugula and saut\u00e9 until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.",
+        "Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.",
+        "Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges."
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "1/2 teaspoon salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces",
+        "3 tablespoons chilled solid vegetable shortening, cut into small pieces",
+        "4 tablespoons (about) ice water",
+        "6 bacon slices, cut into 1/2-inch pieces",
+        "1/2 cup chopped shallots",
+        "8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)",
+        "2 teaspoons balsamic vinegar",
+        "1 cup whipping cream",
+        "3 large eggs",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "3/4 cup shredded Gruy\u00e8re cheese (about 2 1/2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Egg",
+        "Pork",
+        "Breakfast",
+        "Brunch",
+        "Bacon",
+        "Arugula",
+        "Fall",
+        "Shower",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Arugula and Bacon Quiche",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-bacon-quiche-102151"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-fava-bean-crostini-352852.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-fava-bean-crostini-352852.json
new file mode 100644
index 000000000..8446ac350
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-fava-bean-crostini-352852.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F with rack in middle.",
+        "Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).",
+        "Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and pur\u00e9e until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.",
+        "Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.",
+        "Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.",
+        "Fontaleoni Vernaccia di\nSan Gimignano '07"
+    ],
+    "ingredients": [
+        "1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)",
+        "1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling",
+        "1 1/2 cups packed baby arugula (1 1/2 ounces), divided",
+        "3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano",
+        "1/4 teaspoon grated lemon zest",
+        "1/2 teaspoon fresh lemon juice",
+        "1 baguette",
+        "1 garlic clove, halved crosswise",
+        "16 mint leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Appetizer",
+        "Quick & Easy",
+        "Dinner",
+        "Arugula",
+        "Healthy",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Arugula and Fava-Bean Crostini",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-fava-bean-crostini-352852"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-goat-cheese-mashed-potatoes-101680.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-goat-cheese-mashed-potatoes-101680.json
new file mode 100644
index 000000000..1a75a1028
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-goat-cheese-mashed-potatoes-101680.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "3 pounds (about 5 large) russet potatoes, peeled, quartered",
+        "1/4 cup (1/2 stick) butter",
+        "1 1/4 cups whole milk",
+        "5 ounces soft fresh goat cheese (such as Montrachet), crumbled",
+        "1 cup (packed) chopped arugula leaves (about 2 large bunches)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Side",
+        "Quick & Easy",
+        "Goat Cheese",
+        "Arugula",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula and Goat Cheese Mashed Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-goat-cheese-mashed-potatoes-101680"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-goat-cheese-ravioli-237194.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-goat-cheese-ravioli-237194.json
new file mode 100644
index 000000000..676e7ff90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-goat-cheese-ravioli-237194.json
@@ -0,0 +1,62 @@
+{
+    "directions": [
+        "Blend together all dough ingredients in processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour (to make rolling easier).",
+        "Whisk together flours in a bowl, then mound flour mixture on a work surface, preferably wooden, and make a well in center. Add yolks, oil, salt, and water to well. With a fork, gently beat yolks, oil, and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough (it will be soft and sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).",
+        "Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add arugula and zest and cook, turning with tongs, until arugula is wilted, 2 to 4 minutes. Transfer arugula mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.",
+        "Stir together arugula mixture and cheeses in a bowl.",
+        "Cut dough into 8 equal pieces. Cover 7 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.",
+        "Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)",
+        "Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.",
+        "Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides, then cook pine nuts, stirring frequently, until pale golden, about 4 minutes. Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add lemon juice and oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)",
+        "Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.",
+        "Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta. Transfer ravioli to a platter with half of sauce and sprinkle evenly with half of chopped fresh arugula. Repeat with remaining pasta, sauce, and arugula."
+    ],
+    "ingredients": [
+        "2 cups cake flour (not self-rising)",
+        "1/2 cup all-purpose flour plus additional for kneading",
+        "4 large egg yolks",
+        "3 tablespoons extra-virgin olive oil",
+        "1 teaspoon salt",
+        "1/2 cup water",
+        "2 tablespoons unsalted butter",
+        "1 1/2 teaspoons finely chopped garlic",
+        "3/4 teaspoon salt",
+        "3/4 teaspoon black pepper",
+        "1 lb arugula, trimmed",
+        "1 teaspoon finely grated fresh lemon zest",
+        "1/2 cup soft mild goat cheese (4 1/2 oz)",
+        "1/2 cup ricotta (preferably fresh; 4 1/2 oz)",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "1/3 cup pine nuts (1 1/2 oz)",
+        "1 tablespoon finely chopped garlic",
+        "1/2 teaspoon black pepper",
+        "1/4 teaspoon salt",
+        "2 teaspoons fresh lemon juice",
+        "1/4 cup extra-virgin olive oil",
+        "1/2 cup chopped arugula",
+        "Special equipment: a pasta maker"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta Maker",
+        "Cheese",
+        "Citrus",
+        "Dairy",
+        "Egg",
+        "Garlic",
+        "Leafy Green",
+        "Pasta",
+        "Appetizer",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula and Goat Cheese Ravioli",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-goat-cheese-ravioli-237194"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-green-bean-salad-with-walnut-oil-dressing-105336.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-green-bean-salad-with-walnut-oil-dressing-105336.json
new file mode 100644
index 000000000..89040e1af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-green-bean-salad-with-walnut-oil-dressing-105336.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.",
+        "Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs."
+    ],
+    "ingredients": [
+        "1 large shallot, chopped",
+        "1/4 cup walnut oil or olive oil",
+        "1 tablespoon Champagne vinegar or white wine vinegar",
+        "1 pound slender green beans, trimmed",
+        "4 ounces arugula (about 8 cups)",
+        "3 hard-boiled eggs, peeled, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Vegetarian",
+        "Walnut",
+        "Green Bean",
+        "Arugula",
+        "Summer"
+    ],
+    "title": "Arugula and Green Bean Salad with Walnut Oil Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-green-bean-salad-with-walnut-oil-dressing-105336"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-hummus-mini-pizzas.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-hummus-mini-pizzas.json
new file mode 100644
index 000000000..e5bd6adc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-hummus-mini-pizzas.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Spread hummus onto naan bread; top with arugula, date, and pumpkin seeds. Drizzle balsamic vinegar over pizza."
+    ],
+    "ingredients": [
+        "2 tablespoons hummus, or to taste",
+        "1 naan bread",
+        "1 cup arugula, or to taste",
+        "1 date, pitted and finely chopped",
+        "2 teaspoons pumpkin seeds",
+        "1 teaspoon balsamic vinegar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula and Hummus Mini Pizzas",
+    "url": "http://allrecipes.com/recipe/244267/arugula-and-hummus-mini-pizzas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-mint-salad-with-oil-cured-black-olives-oranges-and-ricotta-salata-236186.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-mint-salad-with-oil-cured-black-olives-oranges-and-ricotta-salata-236186.json
new file mode 100644
index 000000000..f2a920742
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-mint-salad-with-oil-cured-black-olives-oranges-and-ricotta-salata-236186.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.",
+        "Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.",
+        "Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.",
+        "Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads."
+    ],
+    "ingredients": [
+        "1/4 cup fresh orange juice",
+        "2 tablespoons minced shallots",
+        "1 tablespoon red wine vinegar",
+        "1 tablespoon fresh lemon juice",
+        "1 teaspoon finely grated orange peel",
+        "1 teaspoon orange-flower water*",
+        "1/4 cup extra-virgin olive oil",
+        "1 cup thinly sliced red onion (about 1/2 medium)",
+        "4 large oranges",
+        "1 5-ounce package arugula (about 10 cups packed)",
+        "1 cup fresh mint leaves (from about 2 bunches)",
+        "1/2 cup thinly sliced pitted oil-cured black olives",
+        "1 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices",
+        "*Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com.",
+        "** Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit Juice",
+        "Olive",
+        "Onion",
+        "Side",
+        "No-Cook",
+        "Ricotta",
+        "Orange",
+        "Mint",
+        "Arugula",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-mint-salad-with-oil-cured-black-olives-oranges-and-ricotta-salata-236186"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-mixed-green-salad-with-sausage-and-fennel-4680.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-mixed-green-salad-with-sausage-and-fennel-4680.json
new file mode 100644
index 000000000..435b164a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-mixed-green-salad-with-sausage-and-fennel-4680.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Saut\u00e9 sausages in heavy large skillet over medium heat until well browned and cooked through, about 15 minutes.",
+        "Meanwhile, combine arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well. Season generously with salt and pepper. Toss salad with dressing. Top salad with Parmesan shavings and sausages and serve."
+    ],
+    "ingredients": [
+        "4 turkey Italian sausages",
+        "4 cups arugula leaves (about 6 large bunches)",
+        "4 cups mixed greens",
+        "1 medium fennel bulb, tops trimmed, bulb cut into matchstick-size strips",
+        "3 tablespoons chopped fresh chives",
+        "3 tablespoons olive oil",
+        "1 1/2 tablespoons balsamic vinegar",
+        "Parmesan cheese shavings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "turkey",
+        "Vegetable",
+        "Quick & Easy",
+        "Lunch",
+        "Sausage",
+        "Fennel",
+        "Arugula",
+        "Fall",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Arugula and Mixed Green Salad with Sausage and Fennel",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-mixed-green-salad-with-sausage-and-fennel-4680"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-parmesan-topped-polenta-canapes-14560.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-parmesan-topped-polenta-canapes-14560.json
new file mode 100644
index 000000000..07e9c0812
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-parmesan-topped-polenta-canapes-14560.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Line an 11- by 7-inch baking pan with foil, leaving a slight overhang on all sides.",
+        "In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking. Cook polenta over low heat (it should be barely boiling), stirring constantly, until very thick, about 10 minutes. Spread polenta evenly in pan.",
+        "Separately mince shallots and garlic and chop arugula. In a non-stick skillet cook shallots in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic, arugula, and salt to taste and cook, stirring, a few seconds, or until arugula is just wilted. Spread arugula mixture evenly over polenta and cool to room temperature. Chill polenta, covered, until firm, at least 2 hours, and up to 1 day.",
+        "Preheat oven to 400\u00b0F.",
+        "Sprinkle arugula topping evenly with Parmesan, pressing gently to make it adhere, and, using foil, transfer polenta to a cutting board. Cut polenta lengthwise into thirds and cut strips crosswise into 3/4-inch-wide canap\u00e9s. Arrange canap\u00e9s on a large baking sheet and bake in upper third of oven 10 minutes, or until just heated through. Change oven setting to broil and broil canap\u00e9s 2 minutes, or until tops just begin to brown.",
+        "Serve canap\u00e9s warm or at room temperature."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "1 1/4 teaspoons salt",
+        "1 cup instant polenta",
+        "2 large shallots",
+        "1 large garlic clove",
+        "3 cups arugula leaves",
+        "1 teaspoon olive oil",
+        "1/2 cup freshly grated Parmesan (about 1 1/2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Leafy Green",
+        "Vegetable",
+        "Bake",
+        "Cocktail Party",
+        "Low Fat",
+        "Vegetarian",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Arugula- and Parmesan-Topped Polenta Canapes",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-parmesan-topped-polenta-canapes-14560"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-peach-salad-with-creamy-chive-vinaigrette-239063.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-peach-salad-with-creamy-chive-vinaigrette-239063.json
new file mode 100644
index 000000000..23cda9cb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-peach-salad-with-creamy-chive-vinaigrette-239063.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve."
+    ],
+    "ingredients": [
+        "2 large ripe peaches",
+        "2 tablespoons fresh lemon juice, divided",
+        "6 tablespoons extra-virgin olive oil",
+        "1 1/2 tablespoons whipping cream",
+        "1/3 cup finely chopped fresh chives",
+        "12 cups (loosely packed) arugula (about 6 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Leafy Green",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Summer",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula and Peach Salad with Creamy Chive Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-peach-salad-with-creamy-chive-vinaigrette-239063"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-pear-salad-with-mascarpone-and-toasted-walnuts-107798.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-pear-salad-with-mascarpone-and-toasted-walnuts-107798.json
new file mode 100644
index 000000000..f41c27e81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-pear-salad-with-mascarpone-and-toasted-walnuts-107798.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste. Pour oil into a heatproof measuring cup.",
+        "Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.",
+        "Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper. Cool dressing.",
+        "Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.",
+        "Toss arugula with enough dressing to coat and mound alongside pear. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts."
+    ],
+    "ingredients": [
+        "6 tablespoons extra-virgin olive oil",
+        "3/4 cup walnuts (3 oz), coarsely chopped",
+        "3/4 cup mascarpone cheese (6 oz)",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "2 tablespoons fresh lemon juice",
+        "1 firm-ripe Bartlett pear",
+        "1/2 lb arugula, coarse stems discarded"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Appetizer",
+        "Vegetarian",
+        "Quick & Easy",
+        "Pear",
+        "Walnut",
+        "Arugula",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Arugula and Pear Salad with Mascarpone and Toasted Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-pear-salad-with-mascarpone-and-toasted-walnuts-107798"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-prosciutto-tortilla-pizzas-11096.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-prosciutto-tortilla-pizzas-11096.json
new file mode 100644
index 000000000..0c1469dc9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-prosciutto-tortilla-pizzas-11096.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.",
+        "Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.",
+        "Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes."
+    ],
+    "ingredients": [
+        "a 1/4-pound piece of prosciutto, cut into 1/4-inch dice (about 2/3 cup)",
+        "1 medium red onion, chopped fine (about 1 cup)",
+        "1/4 cup olive oil",
+        "2 bunches, arugula, coarse stems discarded and the rest washed well, spun dry, and chopped (about 2 cups)",
+        "four 8 1/2-inch flour tortillas",
+        "2/3 cup freshly grated Parmesan cheese (about 3 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Appetizer",
+        "Bake",
+        "Quick & Easy",
+        "Parmesan",
+        "Prosciutto",
+        "Gourmet",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Arugula and Prosciutto Tortilla Pizzas",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-prosciutto-tortilla-pizzas-11096"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-radicchio-salad-with-sesame-scallion-vinaigrette-15204.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-radicchio-salad-with-sesame-scallion-vinaigrette-15204.json
new file mode 100644
index 000000000..663939fd3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-radicchio-salad-with-sesame-scallion-vinaigrette-15204.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a small skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sesame seeds, stirring, until pale golden, about 1 minute. Mince scallion and in a small bowl whisk together with sesame seeds, remaining tablespoon oil, vinegar, mustard, and salt and pepper to taste until emulsified. Tear radicchio into bite-size pieces and in a bowl toss together with arugula and vinaigrette."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 tablespoon sesame seeds",
+        "1 scallion",
+        "2 teaspoons balsamic vinegar",
+        "1/2 teaspoon Dijon mustard",
+        "1/2 head radicchio",
+        "1 bunch arugula"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Onion",
+        "Vegetable",
+        "Vegetarian",
+        "Salad Dressing",
+        "Vinegar",
+        "Arugula",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Arugula and Radicchio Salad with Sesame-Scallion Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-radicchio-salad-with-sesame-scallion-vinaigrette-15204"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-radicchio-with-feta-and-dates-238683.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-radicchio-with-feta-and-dates-238683.json
new file mode 100644
index 000000000..3e55b453a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-radicchio-with-feta-and-dates-238683.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.",
+        "Halve dates lengthwise and thinly slice crosswise.",
+        "Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat."
+    ],
+    "ingredients": [
+        "2 tablespoons fresh lemon juice",
+        "1/2 cup extra-virgin olive oil",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "1/2 cup pitted dates",
+        "1/4 pound baby arugula (8 cups)",
+        "1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups)",
+        "3 ounces crumbled feta (1/2 cup)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Chocolate",
+        "Citrus",
+        "Fruit",
+        "Leafy Green",
+        "Vegetable",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula and Radicchio with Feta and Dates",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-radicchio-with-feta-and-dates-238683"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-romaine-salad-with-red-gr.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-romaine-salad-with-red-gr.json
new file mode 100644
index 000000000..e7018924f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-romaine-salad-with-red-gr.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.",
+        "Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.",
+        "Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.",
+        "Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1/4 cup white vinegar",
+        "3 tablespoons white sugar",
+        "1/2 cup sliced seedless cucumber",
+        "1/2 cup sliced red onion",
+        "1/4 head romaine lettuce, chopped",
+        "2 cups baby arugula",
+        "3 1/2 tablespoons olive oil",
+        "1 1/2 tablespoons balsamic vinegar",
+        "salt and ground black pepper to taste",
+        "1/2 cup red seedless grapes, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula and Romaine Salad with Red Grapes",
+    "url": "http://allrecipes.com/recipe/220465/arugula-and-romaine-salad-with-red-gr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-smoked-mozzarella-salad-with-lemon-vinaigrette-106105.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-smoked-mozzarella-salad-with-lemon-vinaigrette-106105.json
new file mode 100644
index 000000000..67702abb8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-smoked-mozzarella-salad-with-lemon-vinaigrette-106105.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Mix radicchio, arugula, and tomatoes in large bowl. Place lemon juice in small bowl. Gradually whisk in olive oil. Season dressing with salt and pepper. Add to salad; toss. Divide among 6 plates. Sprinkle salads with nuts. Serve with cheese."
+    ],
+    "ingredients": [
+        "1 12-ounce head radicchio, halved, cored, very thinly sliced",
+        "3 cups (packed) arugula",
+        "1/2 cup thinly sliced drained oil-packed sun-dried tomatoes",
+        "2 tablespoons fresh lemon juice",
+        "1/4 cup olive oil",
+        "6 tablespoonspine nuts, toasted",
+        "9 ounces smoked mozzarella, cut into 1/8- to 1/4-inch-thick slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Appetizer",
+        "No-Cook",
+        "Vegetarian",
+        "Lunch",
+        "Mozzarella",
+        "Lemon",
+        "Pine Nut",
+        "Arugula",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-smoked-mozzarella-salad-with-lemon-vinaigrette-106105"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-spinach-salad-with-prosciutto-and-creamy-mango-dressing-238302.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-spinach-salad-with-prosciutto-and-creamy-mango-dressing-238302.json
new file mode 100644
index 000000000..c5e7e5400
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-spinach-salad-with-prosciutto-and-creamy-mango-dressing-238302.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "In blender, pur\u00e9e mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.",
+        "Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.",
+        "In medium bowl, toss together spinach and arugula.",
+        "In small bowl, toss mango and chives with olive oil.",
+        "To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto."
+    ],
+    "ingredients": [
+        "1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed)",
+        "4 teaspoons nonfat plain yogurt",
+        "3 tablespoons rice wine vinegar",
+        "1/4 teaspoon kosher salt",
+        "1/8 teaspoon freshly ground black pepper",
+        "12 medium asparagus spears, trimmed and lower half peeled",
+        "3 cups (3 ounces) baby spinach leaves",
+        "8 arugula leaves",
+        "1/4 fresh mango, finely diced",
+        "2 teaspoons fresh chives, sliced into 1/2-inch lengths",
+        "1/2 teaspoon olive oil",
+        "3 ounces prosciutto, sliced into thin ribbons*",
+        "*To thinly slice the prosciutto, pile up the slices, roll them into a cigar, then thinly slice crosswise and peel apart the resulting ribbons."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Fruit",
+        "Leafy Green",
+        "Herb",
+        "Pork",
+        "Vegetable",
+        "Side",
+        "Yogurt",
+        "Healthy",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Arugula and Spinach Salad with Prosciutto and Creamy Mango Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-and-spinach-salad-with-prosciutto-and-creamy-mango-dressing-238302"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-strawberry-salad-with-fet.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-strawberry-salad-with-fet.json
new file mode 100644
index 000000000..38c3373f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-strawberry-salad-with-fet.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined."
+    ],
+    "ingredients": [
+        "4 cups arugula",
+        "8 strawberries, stemmed and sliced",
+        "2 tablespoons aged balsamic vinegar, or to taste",
+        "2 tablespoons extra-virgin olive oil, or to taste",
+        "2 tablespoons toasted almonds",
+        "1 ounce crumbled feta cheese",
+        "sea salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula and Strawberry Salad with Feta Cheese",
+    "url": "http://allrecipes.com/recipe/254503/arugula-and-strawberry-salad-with-fet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-and-watermelon-salad.json b/serverless-fleets/data/input/inferencing/recipes/arugula-and-watermelon-salad.json
new file mode 100644
index 000000000..e45b80fe0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-and-watermelon-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold."
+    ],
+    "ingredients": [
+        "2 (5 ounce) packages arugula",
+        "1/2 large watermelon, seeded and cubed",
+        "1 red onion, sliced",
+        "1 cup crumbled feta cheese",
+        "1 1/2 cups balsamic vinaigrette"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula and Watermelon Salad",
+    "url": "http://allrecipes.com/recipe/170404/arugula-and-watermelon-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-apple-and-parsnip-with-buttermilk-dressing-51255180.json b/serverless-fleets/data/input/inferencing/recipes/arugula-apple-and-parsnip-with-buttermilk-dressing-51255180.json
new file mode 100644
index 000000000..d1cc12700
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-apple-and-parsnip-with-buttermilk-dressing-51255180.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.",
+        "Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.",
+        "Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.",
+        "Do ahead: Dressing can be made 2 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1/4 cup buttermilk",
+        "4 tablespoons olive oil, divided",
+        "Kosher salt, freshly ground pepper",
+        "1 large Pink Lady apple, cored, thinly sliced",
+        "1 small parsnip, peeled, thinly sliced lengthwise on a mandoline",
+        "1 bunch arugula, tough stems trimmed",
+        "1/4 cup fresh dill with tender stems",
+        "2 tablespoons apple cider vinegar",
+        "Flaky sea salt (such as Maldon)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "Thanksgiving",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Arugula",
+        "Buttermilk"
+    ],
+    "title": "Arugula, Apple, and Parsnip with Buttermilk Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-apple-and-parsnip-with-buttermilk-dressing-51255180"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-bacon-and-gruyere-bread-pudding-350898.json b/serverless-fleets/data/input/inferencing/recipes/arugula-bacon-and-gruyere-bread-pudding-350898.json
new file mode 100644
index 000000000..50bcde2ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-bacon-and-gruyere-bread-pudding-350898.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F with rack in middle. Butter a 2-qt shallow baking dish.",
+        "Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.",
+        "Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.",
+        "Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.",
+        "Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more."
+    ],
+    "ingredients": [
+        "1 1/2 cups whole milk",
+        "1/2 cup heavy cream",
+        "5 large eggs",
+        "6 bacon slices",
+        "1 large shallot, finely chopped",
+        "3 garlic cloves, chopped",
+        "7 ounces baby arugula or baby spinach (6 1/2 cups)",
+        "6 cups cubed (1-inch) country-style bread (1 pound)",
+        "5 1/2 ounces Gruy\u00e8re cheese, coarsely grated (1 1/2 cups)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Egg",
+        "Brunch",
+        "Side",
+        "Bake",
+        "Quick & Easy",
+        "Bacon",
+        "Arugula",
+        "Fall",
+        "Potluck",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Arugula, Bacon, and Gruy\u00e8re Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-bacon-and-gruyere-bread-pudding-350898"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-blood-orange-and-blue-cheese-salad-104804.json b/serverless-fleets/data/input/inferencing/recipes/arugula-blood-orange-and-blue-cheese-salad-104804.json
new file mode 100644
index 000000000..e01c17ee1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-blood-orange-and-blue-cheese-salad-104804.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Combine arugula and cheese in large bowl. Remove peel and white pith from oranges. Cut between orange membranes to release segments into bowl with arugula and cheese. Pour oil and lemon juice over; toss to blend. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "10 cups (packed) arugula (about 6 ounces)",
+        "1/2 cup crumbled blue cheese",
+        "2 blood oranges",
+        "1/4 cup olive oil",
+        "1/4 cup fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Side",
+        "No-Cook",
+        "Quick & Easy",
+        "Brie",
+        "Orange",
+        "Arugula",
+        "Spring",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula, Blood Orange, and Blue Cheese Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-blood-orange-and-blue-cheese-salad-104804"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-caprese-salad.json b/serverless-fleets/data/input/inferencing/recipes/arugula-caprese-salad.json
new file mode 100644
index 000000000..386127576
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-caprese-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.",
+        "Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired."
+    ],
+    "ingredients": [
+        "1 (5 ounce) package baby arugula",
+        "1 cup halved grape tomatoes",
+        "1 cup small fresh mozzarella balls",
+        "1/2 cup garlic seasoned croutons (optional)",
+        "1 tablespoon basil paste",
+        "1/4 cup balsamic vinaigrette salad dressing",
+        "salt and ground black pepper to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula Caprese Salad",
+    "url": "http://allrecipes.com/recipe/217977/arugula-caprese-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-chicken-and-walnut-couscous.json b/serverless-fleets/data/input/inferencing/recipes/arugula-chicken-and-walnut-couscous.json
new file mode 100644
index 000000000..ce1f7390e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-chicken-and-walnut-couscous.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place a saucepan over medium heat for about 1 minute and pour olive oil into hot pan. Cook and stir walnuts in hot oil until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and transfer walnuts to a bowl.",
+        "Heat 1 teaspoon olive oil in same pan; cook and stir shiitake mushrooms until softened, about 5 minutes. Remove mushrooms from pan. Add 1 more teaspoon olive oil to pan; cook and stir chicken and garlic until chicken is browned and meat is no longer pink inside, about 10 minutes.",
+        "Pour chicken broth into chicken mixture, add arugula, and stir contents of couscous seasoning packet into mixture; bring to a boil and simmer for 1 minute. Stir couscous into mixture, cover pan, and remove from heat. Let stand until liquid has been absorbed and couscous is tender, about 5 minutes. Add walnuts and basil, lightly fluff couscous with a fork to combine, and serve."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "1/4 cup chopped walnuts",
+        "1 teaspoon olive oil",
+        "1/2 pound shiitake mushrooms, sliced",
+        "1 teaspoon olive oil",
+        "1/2 pound skinless, boneless chicken breast halves, cubed",
+        "3 cloves garlic, thinly sliced",
+        "1 1/4 cups fat-free chicken broth",
+        "3 cups ( lightly packed) baby arugula, very coarsely chopped",
+        "1 (5.9 ounce) package Parmesan-flavored couscous",
+        "1/4 cup chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula, Chicken, and Walnut Couscous",
+    "url": "http://allrecipes.com/recipe/231874/arugula-chicken-and-walnut-couscous/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-chicory-salad-with-pine-nuts-and-goat-cheese-toasts-103543.json b/serverless-fleets/data/input/inferencing/recipes/arugula-chicory-salad-with-pine-nuts-and-goat-cheese-toasts-103543.json
new file mode 100644
index 000000000..d82deaf74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-chicory-salad-with-pine-nuts-and-goat-cheese-toasts-103543.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.",
+        "Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.",
+        "Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.",
+        "Arrange toasts on salads and drizzle any remaining vinaigrette over cheese."
+    ],
+    "ingredients": [
+        "1 teaspoon red-wine vinegar",
+        "1 teaspoon fresh lemon juice",
+        "1/2 teaspoon Dijon mustard",
+        "3 tablespoons olive oil",
+        "1/2 pound arugula, tough stems discarded",
+        "1/2 head chicory (white and pale-green parts only), torn into pieces (2 cups)",
+        "1/4 cup pine nuts, toasted",
+        "3/4 cup cherry tomatoes, halved",
+        "6 ounces soft mild goat cheese",
+        "8 (1/3-inch-thick) diagonal baguette slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Nut",
+        "Tomato",
+        "Appetizer",
+        "Picnic",
+        "Goat Cheese",
+        "Pine Nut",
+        "Arugula",
+        "Summer",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Arugula-Chicory Salad with Pine Nuts and Goat-Cheese Toasts",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-chicory-salad-with-pine-nuts-and-goat-cheese-toasts-103543"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-corn-and-tomato-salad-with-shaved-parmesan-106937.json b/serverless-fleets/data/input/inferencing/recipes/arugula-corn-and-tomato-salad-with-shaved-parmesan-106937.json
new file mode 100644
index 000000000..80d64548d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-corn-and-tomato-salad-with-shaved-parmesan-106937.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve."
+    ],
+    "ingredients": [
+        "6 cups (lightly packed) fresh arugula (about 4 ounces)",
+        "1 1/2 cups (lightly packed) fresh basil leaves, torn",
+        "1 1/2 cups corn kernels (cut from about 2 small ears)",
+        "1 cup halved cherry tomatoes",
+        "3 tablespoons olive oil",
+        "2 tablespoons fresh lemon juice",
+        "1 2 1/2-ounce piece Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Tomato",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Parmesan",
+        "Basil",
+        "Corn",
+        "Arugula",
+        "Summer",
+        "Healthy",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula, Corn, and Tomato Salad with Shaved Parmesan",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-corn-and-tomato-salad-with-shaved-parmesan-106937"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-endive-and-fennel-salad-with-chunky-olive-vinaigrette-51233240.json b/serverless-fleets/data/input/inferencing/recipes/arugula-endive-and-fennel-salad-with-chunky-olive-vinaigrette-51233240.json
new file mode 100644
index 000000000..0a9133db1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-endive-and-fennel-salad-with-chunky-olive-vinaigrette-51233240.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.",
+        "Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.",
+        "Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1 teaspoon grated lemon zest",
+        "1/4 cup fresh lemon juice",
+        "1/2 teaspoon sugar",
+        "Salt and freshly ground black pepper",
+        "1/2 cup extra-virgin olive oil",
+        "3/4 cup mixed Italian or Greek olives, pitted and chopped",
+        "1 fennel bulb (3/4 pound), trimmed",
+        "2 bunches arugula (about 6 ounces total), torn into bite-sized pieces",
+        "2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces",
+        "an adjustable-blade slicer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Olive",
+        "Easter",
+        "Fennel",
+        "Arugula",
+        "Endive"
+    ],
+    "title": "Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-endive-and-fennel-salad-with-chunky-olive-vinaigrette-51233240"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-endive-and-radicchio-salad-15782.json b/serverless-fleets/data/input/inferencing/recipes/arugula-endive-and-radicchio-salad-15782.json
new file mode 100644
index 000000000..b41f3937f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-endive-and-radicchio-salad-15782.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a bowl whisk together oil and vinegar and season with salt and pepper.",
+        "Discard coarse stems from arugula. Thinly slice radicchio and cut endives crosswise into 1/2-inch pieces. In a large bowl toss greens with vinaigrette until coated well."
+    ],
+    "ingredients": [
+        "1/3 cup extra-virgin olive oil",
+        "2 tablespoons white-wine vinegar",
+        "2 bunches arugula (about 1 pound)",
+        "1 small head radicchio",
+        "2 large Belgian endives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Vinegar",
+        "Arugula",
+        "Healthy",
+        "Vegan",
+        "Raw",
+        "Endive",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula, Endive, and Radicchio Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-endive-and-radicchio-salad-15782"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-endive-and-radicchio-salad-with-mustard-vinaigrette-11384.json b/serverless-fleets/data/input/inferencing/recipes/arugula-endive-and-radicchio-salad-with-mustard-vinaigrette-11384.json
new file mode 100644
index 000000000..1966a4094
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-endive-and-radicchio-salad-with-mustard-vinaigrette-11384.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again."
+    ],
+    "ingredients": [
+        "1 1/2 bunches arugula",
+        "3 Belgian endives, cut crosswise into thirds and leaves separated",
+        "2 medium heads radicchio, torn into bite-size pieces",
+        "1 1/2 tablespoons malt vinegar* or Sherry vinegar*",
+        "2 teaspoons Dijon mustard",
+        "5 tablespoons extra-virgin olive oil",
+        "freshly ground black pepper to taste",
+        "*available at specialty food shops and some supermarkets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Mustard",
+        "No-Cook",
+        "Quick & Easy",
+        "Vinegar",
+        "Arugula",
+        "Endive",
+        "Gourmet"
+    ],
+    "title": "Arugula, Endive, and Radicchio Salad with Mustard Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-endive-and-radicchio-salad-with-mustard-vinaigrette-11384"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-apricot-salad-359369.json b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-apricot-salad-359369.json
new file mode 100644
index 000000000..0cc6dbd12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-apricot-salad-359369.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.",
+        "Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons white balsamic vinegar",
+        "2 tablespoons minced shallot",
+        "3 tablespoons extra-virgin olive oil",
+        "1 5-ounce container arugula leaves",
+        "1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds",
+        "6 large apricots, pitted, sliced",
+        "1/4 cup unsalted natural pistachios"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "Picnic",
+        "Vegetarian",
+        "Low Cal",
+        "High Fiber",
+        "Backyard BBQ",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula, Fennel, and Apricot Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-fennel-and-apricot-salad-359369"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-orange-salad-100529.json b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-orange-salad-100529.json
new file mode 100644
index 000000000..6ec8b1c5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-orange-salad-100529.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.",
+        "Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve."
+    ],
+    "ingredients": [
+        "1/4 cup minced shallots",
+        "3 tablespoons extra-virgin olive oil",
+        "1 1/2 tablespoons fresh lemon juice",
+        "2 large oranges",
+        "7 cups arugula (about 10 large bunches), trimmed",
+        "1 large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise",
+        "1 small red onion, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Onion",
+        "Appetizer",
+        "No-Cook",
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Orange",
+        "Fennel",
+        "Arugula",
+        "Raw",
+        "Shallot",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula, Fennel and Orange Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-fennel-and-orange-salad-100529"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-orange-salad.json b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-orange-salad.json
new file mode 100644
index 000000000..6d1ff48e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-orange-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.",
+        "Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon honey",
+        "1 tablespoon lemon juice",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/4 cup olive oil",
+        "1 bunch arugula",
+        "2 orange, peeled and segmented",
+        "1 bulb fennel bulb, thinly sliced",
+        "2 tablespoons sliced black olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula, Fennel, and Orange Salad",
+    "url": "http://allrecipes.com/recipe/174365/arugula-fennel-and-orange-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-parmesan-salad-102557.json b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-parmesan-salad-102557.json
new file mode 100644
index 000000000..88f9fd155
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-and-parmesan-salad-102557.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup.",
+        "Serve salad sprinkled with Parmesan."
+    ],
+    "ingredients": [
+        "1 medium fennel bulb (sometimes called anise)",
+        "2 tablespoons chicken broth",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon extra-virgin olive oil",
+        "1/4 teaspoon sugar",
+        "1/2 pound arugula, stems removed",
+        "1 small red onion, coarsely chopped",
+        "1 (2-oz) piece fresh Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Vegetable",
+        "No-Cook",
+        "Parmesan",
+        "Fennel",
+        "Arugula",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Arugula, Fennel, and Parmesan Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-fennel-and-parmesan-salad-102557"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-apple-mandarin-orange-and-pomegranate-salad-230620.json b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-apple-mandarin-orange-and-pomegranate-salad-230620.json
new file mode 100644
index 000000000..3101c2696
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-apple-mandarin-orange-and-pomegranate-salad-230620.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.",
+        "Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds."
+    ],
+    "ingredients": [
+        "1/2 cup extra-virgin olive oil",
+        "1/4 cup fresh lemon juice",
+        "1 shallot, minced",
+        "1/2 teaspoon (packed) grated lemon peel",
+        "1 large fresh fennel bulb, trimmed, halved, very thinly sliced",
+        "1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips",
+        "6 cups trimmed arugula leaves (from two 4-ounce packages)",
+        "2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices",
+        "Pomegranate seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "No-Cook",
+        "Wheat/Gluten-Free",
+        "Orange",
+        "Apple",
+        "Fennel",
+        "Arugula",
+        "Raw",
+        "Pomegranate"
+    ],
+    "title": "Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-fennel-apple-mandarin-orange-and-pomegranate-salad-230620"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-salad.json b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-salad.json
new file mode 100644
index 000000000..460471e87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-fennel-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving."
+    ],
+    "ingredients": [
+        "1/3 cup extra-virgin olive oil",
+        "1/2 teaspoon salt",
+        "1 teaspoon lemon zest",
+        "1/4 cup fresh lemon juice",
+        "6 cups arugula",
+        "2 small fennel bulbs, cored and thinly sliced",
+        "1/2 cup toasted pine nuts",
+        "30 grape tomatoes, halved",
+        "1/2 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula-Fennel Salad",
+    "url": "http://allrecipes.com/recipe/216460/arugula-fennel-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-golden-cherries-marcona-almonds-and-parmigiano-reggiano-51107210.json b/serverless-fleets/data/input/inferencing/recipes/arugula-golden-cherries-marcona-almonds-and-parmigiano-reggiano-51107210.json
new file mode 100644
index 000000000..7d7858b55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-golden-cherries-marcona-almonds-and-parmigiano-reggiano-51107210.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary."
+    ],
+    "ingredients": [
+        "1/2 pound fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained",
+        "1/2 pound baby or wild arugula",
+        "2 ounces Parmigiano-Reggiano or Grana Padano cheese, thinly shaved (3/4 cup)",
+        "1/2 cup Marcona almonds, coarsely chopped",
+        "3 tablespoons very good extra-virgin olive oil",
+        "1 tablespoon white wine vinegar",
+        "Flaky coarse sea salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Dairy",
+        "Fruit",
+        "Leafy Green",
+        "Nut",
+        "Vegetable",
+        "Vegetarian",
+        "Dinner",
+        "Lunch",
+        "Parmesan",
+        "Cherry",
+        "Tree Nut",
+        "Almond",
+        "Arugula",
+        "Summer",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-golden-cherries-marcona-almonds-and-parmigiano-reggiano-51107210"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-hummus.json b/serverless-fleets/data/input/inferencing/recipes/arugula-hummus.json
new file mode 100644
index 000000000..769db0799
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-hummus.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place garbanzo beans, arugula, tahini, lemon juice, and garlic in a food processor; pulse until garbanzo beans are chopped. Slowly drizzle olive oil into garbanzo bean mixture while blending until mixture is smooth. Season with salt and pepper."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6804524.jpg",
+    "ingredients": [
+        "1 (15 ounce) can garbanzo beans, drained",
+        "\u00bc cup packed arugula",
+        "\u00bc cup tahini",
+        "\u00bc cup lemon juice",
+        "2 cloves garlic",
+        "2 tablespoons olive oil",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula Hummus",
+    "url": "http://allrecipes.com/recipe/222682/arugula-hummus/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-mango-salad-with-grilled-portobello-sweet-red-pepper-sauce-and-chicken-scallopini-230235.json b/serverless-fleets/data/input/inferencing/recipes/arugula-mango-salad-with-grilled-portobello-sweet-red-pepper-sauce-and-chicken-scallopini-230235.json
new file mode 100644
index 000000000..4c32b4807
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-mango-salad-with-grilled-portobello-sweet-red-pepper-sauce-and-chicken-scallopini-230235.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top."
+    ],
+    "ingredients": [
+        "1/4 cup soy sauce",
+        "1 tbsp cornstarch",
+        "1 tbsp sesame oil",
+        "2 tbsp fresh lemon juice",
+        "1 tbsp grated ginger",
+        "4 boneless chicken breasts (1 lb), cut into 1/2-inch strips",
+        "2 mangoes, diced",
+        "2 scallions, chopped",
+        "1 serrano pepper, minced",
+        "1 cup chopped cilantro",
+        "3 tbsp fresh lime juice",
+        "1/4 tsp salt",
+        "5 tsp olive oil",
+        "6 cups watercress leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Chicken",
+        "Mushroom",
+        "Marinate",
+        "Low Fat",
+        "Bell Pepper",
+        "Self"
+    ],
+    "title": "Arugula-Mango Salad with Grilled Portobello, Sweet Red Pepper Sauce, and Chicken Scallopini",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-mango-salad-with-grilled-portobello-sweet-red-pepper-sauce-and-chicken-scallopini-230235"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-mushroom-and-radish-salad-12286.json b/serverless-fleets/data/input/inferencing/recipes/arugula-mushroom-and-radish-salad-12286.json
new file mode 100644
index 000000000..dfe6bc329
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-mushroom-and-radish-salad-12286.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a large bowl combine the arugula, the mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Sprinkle the salad with the lemon juice and salt and pepper to taste, toss it, and serve it topped with the Parmesan."
+    ],
+    "ingredients": [
+        "2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)",
+        "2 cups thinly sliced mushrooms",
+        "1 cup shredded radish",
+        "3 tablespoons olive oil",
+        "1 1/2 tablespoons fresh lemon juice",
+        "Parmesan curls formed with a vegetable peeler"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Mushroom",
+        "Vegetable",
+        "Side",
+        "No-Cook",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Wheat/Gluten-Free",
+        "Arugula",
+        "Radish",
+        "Summer",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Arugula, Mushroom, and Radish Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-mushroom-and-radish-salad-12286"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-pear-and-stilton-salad-470.json b/serverless-fleets/data/input/inferencing/recipes/arugula-pear-and-stilton-salad-470.json
new file mode 100644
index 000000000..f4d030a38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-pear-and-stilton-salad-470.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)",
+        "Combine arugula, pears and cheese in bowl. Add dressing and toss to coat."
+    ],
+    "ingredients": [
+        "3/4 cup vegetable oil",
+        "6 tablespoons white wine vinegar",
+        "2 tablespoons minced shallots",
+        "8 cups lightly packed arugula (about 8 ounces), stems trimmed",
+        "6 small Bosc or Comice pears, halved, cored, thinly sliced",
+        "8 ounces Stilton cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "Oscars",
+        "Lunch",
+        "Blue Cheese",
+        "Pear",
+        "Fall",
+        "Healthy",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula, Pear and Stilton Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-pear-and-stilton-salad-470"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-persimmon-pear-salad.json b/serverless-fleets/data/input/inferencing/recipes/arugula-persimmon-pear-salad.json
new file mode 100644
index 000000000..d555d4264
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-persimmon-pear-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.",
+        "Shave Parmesan cheese on top of the salad and season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "1 teaspoon Dijon mustard",
+        "1/2 lemon, juiced",
+        "1/4 cup olive oil",
+        "1 shallot, minced",
+        "1 persimmon, sliced",
+        "1 pear, sliced",
+        "1/2 cup walnut pieces, toasted",
+        "1 bunch arugula",
+        "1 tablespoon shaved Parmesan cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula Persimmon Pear Salad",
+    "url": "http://allrecipes.com/recipe/215494/arugula-persimmon-pear-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-pesto-15681.json b/serverless-fleets/data/input/inferencing/recipes/arugula-pesto-15681.json
new file mode 100644
index 000000000..b977606cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-pesto-15681.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.)"
+    ],
+    "ingredients": [
+        "4 cups (packed) arugula leaves (about 6 ounces)",
+        "1/4 cup pine nuts, toasted",
+        "1/4 cup (packed) freshly grated Parmesan cheese",
+        "1/4 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Food Processor",
+        "Nut",
+        "No-Cook",
+        "Low Carb",
+        "Vegetarian",
+        "Quick & Easy",
+        "Parmesan",
+        "Pine Nut",
+        "Arugula"
+    ],
+    "title": "Arugula Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-pesto-15681"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-pesto-51116200.json b/serverless-fleets/data/input/inferencing/recipes/arugula-pesto-51116200.json
new file mode 100644
index 000000000..798fb719b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-pesto-51116200.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings."
+    ],
+    "ingredients": [
+        "1/2 cup (2 oz/60 g) walnut pieces",
+        "1 garlic clove, minced",
+        "2 cups (2 oz/60 g) packed arugula leaves",
+        "1/2 cup (2 oz/60 g) freshly grated Parmesan cheese",
+        "Kosher salt",
+        "1 cup (8 fl oz/250 ml) extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Leafy Green",
+        "Vegetable",
+        "Vegetarian",
+        "Arugula",
+        "Raw"
+    ],
+    "title": "Arugula Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-pesto-51116200"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-pesto-potato-salad-12379.json b/serverless-fleets/data/input/inferencing/recipes/arugula-pesto-potato-salad-12379.json
new file mode 100644
index 000000000..bc9dd1da0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-pesto-potato-salad-12379.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a blender pur\u00e9e the arugula with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt and pepper to taste, add the pesto to the potatoes, and combine the salad well."
+    ],
+    "ingredients": [
+        "2 pounds boiling potatoes (preferably yellow-fleshed),quartered lengthwise and cut crosswise into 3/4-inch pieces",
+        "1 cup packed, washed and spun",
+        "2 tablespoons pine nuts",
+        "3 tablespoons olive oil",
+        "1/4 cup freshly grated Parmeasan",
+        "1 tablespoon unsalted butter,cut into bits and softened",
+        "1 garlic clove, crushed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Blender",
+        "Potato",
+        "Side",
+        "Fourth of July",
+        "Picnic",
+        "Vegetarian",
+        "Quick & Easy",
+        "Parmesan",
+        "Pine Nut",
+        "Arugula",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Arugula Pesto Potato Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-pesto-potato-salad-12379"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-pistachio-pesto-352099.json b/serverless-fleets/data/input/inferencing/recipes/arugula-pistachio-pesto-352099.json
new file mode 100644
index 000000000..2a2c50c59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-pistachio-pesto-352099.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days."
+    ],
+    "ingredients": [
+        "1 garlic clove, peeled",
+        "3/4 cup finely grated Asiago cheese*",
+        "1/3 cup unsalted natural pistachios",
+        "4 cups (packed) baby arugula",
+        "1 tablespoon (or more) fresh lemon juice",
+        "2 teaspoons finely grated lemon peel",
+        "1/4 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Food Processor",
+        "Cheese",
+        "Garlic",
+        "Vegetarian",
+        "Pistachio",
+        "Arugula"
+    ],
+    "title": "Arugula-Pistachio Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-pistachio-pesto-352099"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-potato-and-green-bean-salad-with-walnut-dressing-51190410.json b/serverless-fleets/data/input/inferencing/recipes/arugula-potato-and-green-bean-salad-with-walnut-dressing-51190410.json
new file mode 100644
index 000000000..e2affe69d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-potato-and-green-bean-salad-with-walnut-dressing-51190410.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.",
+        "2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.",
+        "3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.",
+        "4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons white-wine vinegar",
+        "2 tablespoons plain low-fat yogurt",
+        "1 teaspoon Dijon mustard",
+        "1/3 cup walnuts, toasted and finely chopped",
+        "Coarse salt and freshly ground pepper",
+        "2 tablespoons walnut oil",
+        "1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds",
+        "6 ounces haricots verts or other green beans, trimmed",
+        "3 ounces baby arugula"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Potato",
+        "Side",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Low Cal",
+        "Lunch",
+        "Walnut",
+        "Green Bean",
+        "Arugula",
+        "Healthy",
+        "Low Cholesterol",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula, Potato, and Green Bean Salad with Walnut Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-potato-and-green-bean-salad-with-walnut-dressing-51190410"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-prosciutto-flatbread-pizzas.json b/serverless-fleets/data/input/inferencing/recipes/arugula-prosciutto-flatbread-pizzas.json
new file mode 100644
index 000000000..96007cb00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-prosciutto-flatbread-pizzas.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.",
+        "Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.",
+        "Photograph by Justin Walker"
+    ],
+    "ingredients": [
+        "2 pieces lavash or other flatbread, halved",
+        "1 tablespoon extra-virgin olive oil, plus more for brushing",
+        "1/2 cup grated fontina cheese (about 2 ounces)",
+        "4 ounces thinly sliced prosciutto, torn",
+        "4 cups baby arugula",
+        "1 bulb fennel, halved, cored and thinly sliced",
+        "2 tablespoons roughly chopped fresh parsley",
+        "1/2 red onion, thinly sliced",
+        "2 tablespoons balsamic vinegar",
+        "Kosher salt and freshly ground pepper",
+        "1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Pizza Recipes",
+        "Meat",
+        "Arugula",
+        "Vegetable"
+    ],
+    "title": "Arugula-Prosciutto Flatbread Pizzas",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/arugula-prosciutto-flatbread-pizzas"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-roquefort-and-roasted-squash-salad-102924.json b/serverless-fleets/data/input/inferencing/recipes/arugula-roquefort-and-roasted-squash-salad-102924.json
new file mode 100644
index 000000000..ba704ee04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-roquefort-and-roasted-squash-salad-102924.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Cut squash into 2-inch-long pieces, about 1/4 inch thick. Rinse squash seeds and pat dry. Toss together seeds, brown sugar, salt, cayenne, and 1 tablespoon butter. Toast seeds in 1 layer in a nonstick shallow baking pan in middle of oven until golden, about 10 minutes, then cool. Toss squash with remaining tablespoon butter and salt and pepper to taste in baking pan and roast squash, covered with foil, until just tender, about 20 minutes.",
+        "Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Crumble cheese into bowl, then add arugula. Gently toss in warm squash and sprinkle with toasted seeds."
+    ],
+    "ingredients": [
+        "1 1/4-pound butternut squash, peeled, halved, and seeds reserved",
+        "1 tablespoon light brown sugar",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon cayenne",
+        "2 tablespoons unsalted butter, melted",
+        "1/3 cup walnut oil or extra-virgin olive oil",
+        "2 tablespoons fresh lemon juice",
+        "1 1/2 ounces Roquefort or Cabrales (Spanish blue cheese)",
+        "2 bunches arugula (1/2 pound)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Vegetable",
+        "Appetizer",
+        "Roast",
+        "Vegetarian",
+        "Blue Cheese",
+        "Arugula",
+        "Squash",
+        "Butternut Squash",
+        "Winter",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Arugula, Roquefort, and Roasted-Squash Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-roquefort-and-roasted-squash-salad-102924"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-234128.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-234128.json
new file mode 100644
index 000000000..9d11e8f47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-234128.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Toss arugula with olive oil, lemon juice, and peel. Toss to coat."
+    ],
+    "ingredients": [
+        "5 ounces arugula",
+        "2 tablespoons extra-virgin olive oil",
+        "1 tablespoon fresh lemon juice",
+        "1/4 teaspoon lemon peel, grated"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Citrus",
+        "Leafy Green",
+        "Appetizer",
+        "Side",
+        "No-Cook",
+        "Quick & Easy",
+        "Lemon",
+        "Arugula",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-234128"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-avocado-citrus-vin.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-avocado-citrus-vin.json
new file mode 100644
index 000000000..135879b4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-avocado-citrus-vin.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.",
+        "Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve."
+    ],
+    "ingredients": [
+        "1 avocado - peeled, pitted and diced",
+        "1/4 cup chopped red onion",
+        "2 tablespoons fresh lime juice",
+        "2 tablespoons grapefruit juice",
+        "2 tablespoons rice wine vinegar",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon sea salt",
+        "1/4 cup olive oil",
+        "1 tablespoon honey",
+        "3 tablespoons chopped cilantro",
+        "1 leaf fresh mint, chopped",
+        "1 leaf fresh basil, chopped",
+        "2 1/2 cups baby arugula leaves",
+        "2 ounces kalamata olives, pitted and halved",
+        "2 ounces cherry tomatoes, halved",
+        "2 tablespoons freshly shaved Parmesan cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula Salad with Avocado Citrus Vinaigrette",
+    "url": "http://allrecipes.com/recipe/217007/arugula-salad-with-avocado-citrus-vin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-bacon-and-butternu.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-bacon-and-butternu.json
new file mode 100644
index 000000000..44cc8060b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-bacon-and-butternu.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Cook bacon in a skillet over medium-high heat until some of the fat renders into the pan, 2 to 3 minutes. Add mushrooms; cook and stir together until the mushrooms are tender, about 5 minutes. Stir squash cubes into the bacon mixture; continue cooking until the squash is hot and the bacon crisp, 3 to 5 minutes more.",
+        "Put arugula in a bowl; top with bacon, mushroom, and squash mixture. Sprinkle goat cheese over the salad and top with pine nuts. Sprinkle with cracked black pepper."
+    ],
+    "ingredients": [
+        "1 slice bacon, cut into small pieces",
+        "2 mushrooms, sliced (or more to taste)",
+        "1/4 cup cooked butternut squash cubes",
+        "2 cups arugula",
+        "1 ounce crumbled goat cheese",
+        "1 teaspoon pine nuts",
+        "1/4 teaspoon cracked black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula Salad with Bacon and Butternut Squash",
+    "url": "http://allrecipes.com/recipe/234798/arugula-salad-with-bacon-and-butternu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-cannellini-beans.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-cannellini-beans.json
new file mode 100644
index 000000000..db7c9d1d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-cannellini-beans.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.",
+        "Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 cloves garlic, minced",
+        "1 (14.5 ounce) can diced tomatoes",
+        "3 tablespoons white wine",
+        "1 teaspoon dried sage",
+        "1 teaspoon dried thyme",
+        "1 (15 ounce) can cannellini beans, drained and rinsed",
+        "2 tablespoons chopped fresh basil",
+        "salt and pepper to taste",
+        "3 cups arugula",
+        "1/4 cup shaved Parmesan cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula Salad with Cannellini Beans",
+    "url": "http://allrecipes.com/recipe/190797/arugula-salad-with-cannellini-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-caramelized-onions-goat-cheese-and-candied-walnuts-357496.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-caramelized-onions-goat-cheese-and-candied-walnuts-357496.json
new file mode 100644
index 000000000..1f0d40187
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-caramelized-onions-goat-cheese-and-candied-walnuts-357496.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Heat oil in heavy large skillet over medium-high heat. Add onions. Saut\u00e9 until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.",
+        "Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.",
+        "Preheat oven to 350\u00b0F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.",
+        "Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.",
+        "Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 1/4 pounds red onions, thinly sliced",
+        "2 tablespoons balsamic vinegar",
+        "1/3 cup (packed) golden brown sugar",
+        "1/4 cup water",
+        "2 tablespoons (1/4 stick) butter",
+        "Large pinch of salt",
+        "1 1/2 cups walnut halves",
+        "4 cups 1/2-inch cubes crustless country bread",
+        "3 tablespoons extra-virgin olive oil",
+        "5 tablespoons extra-virgin olive oil",
+        "3 tablespoons balsamic vinegar",
+        "2 5-ounce packages baby arugula",
+        "2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Onion",
+        "Appetizer",
+        "Side",
+        "Vegetarian",
+        "High Fiber",
+        "Dinner",
+        "Goat Cheese",
+        "Walnut",
+        "Arugula",
+        "Healthy",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-caramelized-onions-goat-cheese-and-candied-walnuts-357496"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-carrot-and-yellow-pepper-10393.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-carrot-and-yellow-pepper-10393.json
new file mode 100644
index 000000000..352f5c6a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-carrot-and-yellow-pepper-10393.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a small bowl whisk together the vinegar and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well."
+    ],
+    "ingredients": [
+        "4 teaspoons white-wine vinegar",
+        "1/2 cup olive oil",
+        "10 cups loosely packed bite-size pieces of leaf lettuce, rinsed and\u00a0spun dry",
+        "3 cups arugula, course stems discarded and the leaves rinsed and\u00a0spun dry",
+        "1/2 cup grated carrot",
+        "1/2 cup julienne strips of yellow bell pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "Low/No Sugar",
+        "Wheat/Gluten-Free",
+        "Arugula",
+        "Bell Pepper",
+        "Carrot",
+        "Vegan",
+        "Gourmet"
+    ],
+    "title": "Arugula Salad with Carrot and Yellow Pepper",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-carrot-and-yellow-pepper-10393"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-chanterelles-pears-parmesan-and-cider-vinaigrette-107210.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-chanterelles-pears-parmesan-and-cider-vinaigrette-107210.json
new file mode 100644
index 000000000..33f630ad2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-chanterelles-pears-parmesan-and-cider-vinaigrette-107210.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and 1 tablespoon shallot in a small bowl and let stand 10 minutes. Add 6 tablespoons oil in a slow stream, whisking.",
+        "Heat remaining tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then saut\u00e9 chanterelles, stirring, until crisp-tender, 3 to 4 minutes. Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and saut\u00e9, stirring, 5 seconds. Remove from heat and keep warm, covered.",
+        "Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates. Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates. Arrange chanterelles around arugula. Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad. Drizzle salads with some of remaining vinaigrette."
+    ],
+    "ingredients": [
+        "2 tablespoons cider vinegar",
+        "1 tablespoon honey",
+        "1 teaspoon kosher salt, or to taste",
+        "1/4 teaspoon black pepper, or to taste",
+        "2 tablespoons minced shallot",
+        "7 tablespoons extra-virgin olive oil",
+        "1/2 pound fresh chanterelles (preferably small; halved if large)",
+        "1 very firm Bartlett pear",
+        "6 ounces baby arugula",
+        "1 (1/3-pound) piece Parmigiano-Reggiano"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Mushroom",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Quick & Easy",
+        "Vinegar",
+        "Parmesan",
+        "Pear",
+        "Arugula",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Arugula Salad with Chanterelles, Pears, Parmesan, and Cider Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-chanterelles-pears-parmesan-and-cider-vinaigrette-107210"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-citrus-vinaigrette.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-citrus-vinaigrette.json
new file mode 100644
index 000000000..952f59b4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-citrus-vinaigrette.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.",
+        "In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately."
+    ],
+    "ingredients": [
+        "1/3 cup freshly squeezed grapefruit juice",
+        "1/3 cup freshly squeezed orange juice",
+        "1/3 cup extra virgin olive oil",
+        "salt to taste",
+        "6 ounces arugula - rinsed, dried and torn",
+        "1 pear, cored and sliced",
+        "1 red bell pepper, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula Salad with Citrus Vinaigrette",
+    "url": "http://allrecipes.com/recipe/60157/arugula-salad-with-citrus-vinaigrette/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-garlic-balsamic-vinaigrette-14037.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-garlic-balsamic-vinaigrette-14037.json
new file mode 100644
index 000000000..e03868164
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-garlic-balsamic-vinaigrette-14037.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.",
+        "Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.",
+        "Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 garlic cloves, or to taste",
+        "1/4 teaspoon salt",
+        "1 tablespoon minced shallot",
+        "2 tablespoons balsamic vinegar",
+        "1/4 cup extra-virgin olive oil",
+        "3 bunches arugula (about 1 pound total)",
+        "1 pint vine-ripened cherry tomatoes, halved",
+        "1 carrot, shredded"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Garlic",
+        "Leafy Green",
+        "Tomato",
+        "Quick & Easy",
+        "Low Cal",
+        "Vinegar",
+        "Arugula",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Arugula Salad with Garlic Balsamic Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-garlic-balsamic-vinaigrette-14037"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-grilled-pears-pistachios-and-ricotta-salata-242368.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-grilled-pears-pistachios-and-ricotta-salata-242368.json
new file mode 100644
index 000000000..248066760
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-grilled-pears-pistachios-and-ricotta-salata-242368.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Heat the grill to medium.",
+        "Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.",
+        "In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.",
+        "Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.",
+        "Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.",
+        "Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve."
+    ],
+    "ingredients": [
+        "1 cup shelled pistachios",
+        "4 large pears, peeled, cored, and halved",
+        "2 tablespoons extra virgin olive oil",
+        "4 (1/3-inch-thick) round slices ricotta salata or Greek manouri cheese",
+        "8 cups trimmed, torn arugula leaves",
+        "1/4 cup extra virgin olive oil",
+        "4 tablespoons honey",
+        "4 tablespoons balsamic vinegar",
+        "2 tablespoons fresh orange juice",
+        "1 teaspoon chopped fresh thyme",
+        "1/2 teaspoon crushed pink peppercorns",
+        "Salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Appetizer",
+        "Fourth of July",
+        "Vegetarian",
+        "Father's Day",
+        "Backyard BBQ",
+        "Lunch",
+        "Salad Dressing",
+        "Pear",
+        "Pistachio",
+        "Arugula",
+        "Summer",
+        "Grill/Barbecue",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Arugula Salad with Grilled Pears, Pistachios and Ricotta Salata",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-grilled-pears-pistachios-and-ricotta-salata-242368"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-heirloom-tomatoes-and-red-onion-238774.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-heirloom-tomatoes-and-red-onion-238774.json
new file mode 100644
index 000000000..5d20850a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-heirloom-tomatoes-and-red-onion-238774.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Arrange arugula on a large platter. Top with tomatoes and sprinkle with red onion. Drizzle with your favorite vinaigrette and serve."
+    ],
+    "ingredients": [
+        "8 cups arugula",
+        "4 sliced heirloom tomatoes (we like using a mix of colors)",
+        "1/2 small red onion, thinly sliced",
+        "Vinaigrette"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Onion",
+        "Tomato",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Arugula",
+        "Summer",
+        "Vegan",
+        "Raw",
+        "Fat Free",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula Salad with Heirloom Tomatoes and Red Onion",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-heirloom-tomatoes-and-red-onion-238774"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-lemon-parmesan-dressing-352111.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-lemon-parmesan-dressing-352111.json
new file mode 100644
index 000000000..f66728284
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-lemon-parmesan-dressing-352111.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.",
+        "Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat."
+    ],
+    "ingredients": [
+        "1/3 cup freshly grated Parmesan cheese",
+        "5 tablespoons extra-virgin olive oil",
+        "2 tablespoons fresh lemon juice",
+        "1 teaspoon finely grated lemon peel",
+        "4 cups (packed) baby arugula",
+        "1 cup halved cherry tomatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Food Processor",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lunch",
+        "Parmesan",
+        "Arugula",
+        "Lemon Juice",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula Salad with Lemon-Parmesan Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-lemon-parmesan-dressing-352111"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-olives-pancetta-and-parmesan-shavings-237091.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-olives-pancetta-and-parmesan-shavings-237091.json
new file mode 100644
index 000000000..b050d6b01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-olives-pancetta-and-parmesan-shavings-237091.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.",
+        "Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings."
+    ],
+    "ingredients": [
+        "6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)",
+        "1 1/2 tablespoons extra-virgin olive oil",
+        "1 tablespoon fresh lemon juice",
+        "4 cups (loosely packed) arugula",
+        "1/3 cup Kalamata olives, pitted, halved",
+        "Parmesan cheese shavings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Olive",
+        "Pork",
+        "Valentine's Day"
+    ],
+    "title": "Arugula Salad with Olives, Pancetta, and Parmesan Shavings",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-olives-pancetta-and-parmesan-shavings-237091"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-oranges-and-caramelized-fennel-356909.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-oranges-and-caramelized-fennel-356909.json
new file mode 100644
index 000000000..8e01a3e6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-oranges-and-caramelized-fennel-356909.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.",
+        "Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.",
+        "To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect."
+    ],
+    "ingredients": [
+        "2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached",
+        "6 fresh thyme sprigs",
+        "6 tablespoons extra-virgin olive oil, divided",
+        "1/4 cup Sherry wine vinegar",
+        "1 tablespoon Dijon mustard",
+        "4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise",
+        "2 5-ounce packages baby arugula"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Roast",
+        "Vegetarian",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Orange",
+        "Fennel",
+        "Arugula",
+        "Winter",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Arugula Salad with Oranges and Caramelized Fennel",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-oranges-and-caramelized-fennel-356909"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-oranges-pomegranate-seeds-and-goat-cheese-107262.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-oranges-pomegranate-seeds-and-goat-cheese-107262.json
new file mode 100644
index 000000000..4b3073a5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-oranges-pomegranate-seeds-and-goat-cheese-107262.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)",
+        "Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve."
+    ],
+    "ingredients": [
+        "3/4 cup extra-virgin olive oil",
+        "1/4 cup fresh lemon juice",
+        "2 tablespoons thawed frozen orange juice concentrate",
+        "3/4 teaspoon coarse salt",
+        "1/2 teaspoon ground black pepper",
+        "5 oranges",
+        "14 ounces arugula (about 16 cups)",
+        "3/4 cup pomegranate seeds or dried cranberries",
+        "1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)",
+        "1/3 cup finely chopped red onion"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "No-Cook",
+        "Thanksgiving",
+        "Orange",
+        "Fall"
+    ],
+    "title": "Arugula Salad With, Oranges, Pomegranate Seeds, and Goat Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-oranges-pomegranate-seeds-and-goat-cheese-107262"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-pears-oven-dried-grapes-and-roasted-shallot-vinaigrette-236246.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-pears-oven-dried-grapes-and-roasted-shallot-vinaigrette-236246.json
new file mode 100644
index 000000000..6cc3cf041
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-pears-oven-dried-grapes-and-roasted-shallot-vinaigrette-236246.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.",
+        "Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.",
+        "With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.",
+        "Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve."
+    ],
+    "ingredients": [
+        "1 1/2 pounds seedless red grapes, stemmed",
+        "4 teaspoons plus 3/4 cup extra-virgin olive oil",
+        "4 shallots (about 4 ounces), peeled",
+        "1/4 cup Sherry wine vinegar",
+        "2 tablespoons honey",
+        "12 ounces arugula (about 16 cups), tough stems removed",
+        "3 ripe pears, quartered, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Blender",
+        "Fruit",
+        "Leafy Green",
+        "Onion",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Pear",
+        "Arugula",
+        "Fall",
+        "Healthy",
+        "Grape",
+        "Shallot",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-pears-oven-dried-grapes-and-roasted-shallot-vinaigrette-236246"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-pickled-red-onions-and-champagne-vinaigrette.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-pickled-red-onions-and-champagne-vinaigrette.json
new file mode 100644
index 000000000..a28f3d323
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-pickled-red-onions-and-champagne-vinaigrette.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.",
+        "Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.)",
+        "For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified.",
+        "Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week."
+    ],
+    "ingredients": [
+        "1/2 cup distilled white vinegar",
+        "2 tablespoons sugar",
+        "Kosher salt",
+        "1 medium red onion, thinly sliced",
+        "5 ounces arugula",
+        "1 cup cherry tomatoes, halved",
+        "1/2 cup extra-virgin olive oil",
+        "3 tablespoons Champagne vinegar",
+        "1 teaspoon honey",
+        "1 teaspoon Dijon mustard",
+        "Kosher salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Salad Recipes",
+        "Onion Recipes",
+        "Vegetable",
+        "Arugula"
+    ],
+    "title": "Arugula Salad with Pickled Red Onions and Champagne Vinaigrette",
+    "url": "http://www.foodnetwork.com/recipes/valerie-bertinelli/arugula-salad-with-pickled-red-onions-and-champagne-vinaigrette"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-pomegranate-molass.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-pomegranate-molass.json
new file mode 100644
index 000000000..4824b49c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-pomegranate-molass.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.",
+        "Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat."
+    ],
+    "ingredients": [
+        "Dressing:",
+        "1/3 cup freshly squeezed lemon juice",
+        "1 tablespoon pomegranate molasses",
+        "1 tablespoon white vinegar",
+        "1 teaspoon sumac powder (optional)",
+        "salt and ground black pepper to taste",
+        "Salad:",
+        "1 cup halved cherry tomatoes",
+        "2 cups arugula leaves",
+        "1/4 cup walnut halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula Salad with Pomegranate Molasses",
+    "url": "http://allrecipes.com/recipe/245347/arugula-salad-with-pomegranate-molass/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-roasted-eggplant-and-sweet-pomegranate-dressing-51182200.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-roasted-eggplant-and-sweet-pomegranate-dressing-51182200.json
new file mode 100644
index 000000000..a3eddf547
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-roasted-eggplant-and-sweet-pomegranate-dressing-51182200.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat the oven to 400\u00b0F.",
+        "Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.",
+        "Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.",
+        "In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.",
+        "Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side."
+    ],
+    "ingredients": [
+        "2 medium eggplants",
+        "1/4 cup peanut and olive oil, combined",
+        "Sea salt",
+        "2 tsp whole fennel seeds",
+        "1 clove garlic",
+        "1/4 cup balsamic vinegar",
+        "1/4 cup honey",
+        "Juice of 1 lemon",
+        "1 Tbsp Dijon mustard",
+        "1/4 cup pomegranate molasses",
+        "1/4 cup extra virgin olive oil",
+        "4 large handfuls arugula leaves",
+        "1 small red onion, thinly sliced",
+        "2 cups cherry tomatoes, sliced",
+        "Salt and pepper",
+        "1/2 cup toasted pine nuts",
+        "1/2 cup fresh pomegranate seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Tomato",
+        "Appetizer",
+        "Ramadan",
+        "Eggplant",
+        "Arugula",
+        "Pomegranate",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-salad-with-roasted-eggplant-and-sweet-pomegranate-dressing-51182200"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-sumac.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-sumac.json
new file mode 100644
index 000000000..bdf7497d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-sumac.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine onion and sumac in a bowl; rub together until well mixed.",
+        "Spread arugula and tomato on a large plate. Top with onion and sumac mixture.",
+        "Mix olive oil, vinegar, and pomegranate syrup together in a small bowl. Drizzle over the arugula mixture. Season with salt."
+    ],
+    "ingredients": [
+        "1 small onion, chopped",
+        "1 teaspoon sumac powder",
+        "2 cups coarsely chopped arugula",
+        "1 tomato, diced",
+        "2 teaspoons olive oil",
+        "2 teaspoons vinegar (optional)",
+        "1 teaspoon pomegranate syrup",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Arugula Salad with Sumac",
+    "url": "http://allrecipes.com/recipe/255126/arugula-salad-with-sumac/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-white-truffle-oil-marcona-almonds-and-shaved-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-white-truffle-oil-marcona-almonds-and-shaved-parmesan.json
new file mode 100644
index 000000000..8d729d9da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-salad-with-white-truffle-oil-marcona-almonds-and-shaved-parmesan.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.",
+        "Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons freshly squeezed lemon juice",
+        "2 teaspoons Dijon mustard",
+        "Kosher salt and freshly ground black pepper",
+        "6 tablespoons extra-virgin olive oil",
+        "5 ounces arugula, thick stems trimmed",
+        "1/3 cup roasted, salted Marcona almonds",
+        "1/3 cup golden raisins",
+        "White truffle oil, for drizzling",
+        "1/3 cup Parmesan cheese shavings"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Salad Recipes",
+        "Arugula",
+        "Vegetable",
+        "Nut Recipes",
+        "Cheese",
+        "Parmesan Cheese Recipes",
+        "Appetizer"
+    ],
+    "title": "Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan",
+    "url": "http://www.foodnetwork.com/recipes/arugula-salad-with-white-truffle-oil-marcona-almonds-and-shaved-parmesan"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-stuffed-leg-of-lamb-with-roasted-spring-vegetables-395393.json b/serverless-fleets/data/input/inferencing/recipes/arugula-stuffed-leg-of-lamb-with-roasted-spring-vegetables-395393.json
new file mode 100644
index 000000000..843f802ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-stuffed-leg-of-lamb-with-roasted-spring-vegetables-395393.json
@@ -0,0 +1,68 @@
+{
+    "directions": [
+        "In a 12-inch heavy skillet over medium-high heat, cook garlic in olive oil, stirring, until it begins to turn pale golden, then add arugula in batches, stirring and turning over with tongs until slightly wilted before adding each new batch, and continue saut\u00e9ing until completely wilted, about 1 minute more. Season with salt, and transfer arugula filling to a large sieve set over a bowl to drain. Let cool.",
+        "With a food processor running, add garlic cloves, one at a time, through feed tube, and finely chop. Add oregano, lemon zest, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to processor, and pulse until paste is well blended.",
+        "Pat the lamb dry. Arrange it, boned side up, on a work surface. Patch any holes with slices of meat from the edge, and season it with 3/4 teaspoon salt and 1/4 teaspoon pepper. Rub boned side with half of oregano paste, then top it evenly with all of the arugula mixture, leaving a 1-inch border around the edges.",
+        "Beginning with a short side, roll up lamb, enclosing arugula (the rolled roast will appear messy and ungainly, but once it's roasted, it will look delicious). Snugly tie roast closed, crosswise at 1-inch intervals and around the length, with kitchen string.",
+        "Transfer lamb to a roasting pan and rub it all over with the remaining oregano paste. Let it stand for 1 hour at room temperature.",
+        "Put oven rack in middle of oven and heat oven to 450\u00b0F.",
+        "Roast lamb for 30 minutes.",
+        "Cut each onion lengthwise into eighths, and halve potatoes or quarter if large. Toss onions, potatoes, and carrots with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter vegetables (not including asparagus) around lamb in the pan, then reduce oven temperature to 350\u00b0F, and roast lamb until an instant-read thermometer inserted into center of thickest part of roast registers 130\u00b0F for medium-rare meat (test temperature in several places), 40 to 50 minutes more. Transfer lamb to a platter and tent loosely with foil, then let it stand for 30 minutes.",
+        "While lamb is standing, increase oven to 450\u00b0F, then stir vegetables in pan, and continue to roast until tender, 10 to 15 minutes.",
+        "Toss asparagus with remaining 1/2 tablespoon oil and 1/8 teaspoon salt, and scatter among roasted vegetables, then continue to roast until asparagus is just tender, about 10 minutes.",
+        "Transfer vegetables with a slotted spoon to a serving dish, and keep warm, loosely covered. Reserve roasting pan.",
+        "Skim any fat from the pan drippings in roasting pan, and set roasting pan over 2 burners over medium-high heat. Add wine and deglaze the pan by boiling the liquid, scraping up the brown bits, for 1 minute. Strain the liquid through a fine-mesh sieve into a saucepan, then boil until reduced by half (to about 1/3 cup). Add chicken stock and any juices that have accumulated on the platter, and boil the sauce until reduced to about 2 cups. Reduce heat to a simmer.",
+        "Stir the cornstarch mixture, then add it to simmering sauce; continue to simmer sauce, stirring, for 1 minute. Season sauce with salt and pepper and keep it warm.",
+        "Discard the strings from the lamb, then carve lamb into thin slices on a cutting board and serve it with sauce and vegetables."
+    ],
+    "ingredients": [
+        "3 large garlic cloves, thinly sliced lengthwise",
+        "1 tablespoon olive oil",
+        "10 ounces baby arugula or baby spinach",
+        "Salt",
+        "7 large garlic cloves",
+        "3 tablespoons chopped fresh oregano",
+        "1 tablespoon grated fresh lemon zest",
+        "2 tablespoons olive oil",
+        "Salt",
+        "Freshly ground black pepper",
+        "4 1/2- to 5-pound boneless leg of lamb, trimmed of fat on both sides and butterflied (from an 8-pound lamb leg on the bone; see Cooks' Notes:)",
+        "2 medium red onions, peeled and root ends trimmed, but left intact",
+        "1 1/2 pounds small (1 1/2- to 2-inch) red potatoes",
+        "1 pound medium carrots, peeled and cut diagonally into 1-inch pieces",
+        "2 1/2 tablespoons olive oil, divided",
+        "Salt",
+        "Freshly ground black pepper",
+        "1 pound medium asparagus, ends trimmed and stalks cut diagonally into 1-inch pieces",
+        "Pan drippings from lamb",
+        "3/4 cup dry white wine",
+        "2 cups chicken stock or reduced-sodium broth",
+        "1 1/2 tablespoons cornstarch dissolved in 3 tablespoons cold water",
+        "Salt",
+        "Freshly ground black pepper",
+        "Special equipment: Kitchen string; a heavy roasting pan; an instant-read thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Lamb",
+        "Onion",
+        "Potato",
+        "Roast",
+        "Easter",
+        "Dinner",
+        "Asparagus",
+        "Arugula",
+        "Carrot",
+        "Spring",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-stuffed-leg-of-lamb-with-roasted-spring-vegetables-395393"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-tomato-and-corn-salad-4262.json b/serverless-fleets/data/input/inferencing/recipes/arugula-tomato-and-corn-salad-4262.json
new file mode 100644
index 000000000..b66d98ac4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-tomato-and-corn-salad-4262.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper.",
+        "Preheat broiler. Brush corn with 1 teaspoon oil. Sprinkle with salt and pepper. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl.",
+        "Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve."
+    ],
+    "ingredients": [
+        "1/2 cup plus 1 teaspoon olive oil",
+        "1/4 cup balsamic vinegar",
+        "3 tablespoons chopped fresh basil",
+        "2 plum tomatoes, halved, seeded, diced",
+        "2 large garlic cloves, minced",
+        "3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried",
+        "1 ear corn, husked",
+        "8 cups arugula (about 4 ounces)",
+        "4 plum tomatoes, quartered",
+        "1/4 cup pecans, toasted",
+        "Shaved Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Garlic",
+        "Tomato",
+        "Broil",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Basil",
+        "Rosemary",
+        "Pecan",
+        "Corn",
+        "Arugula",
+        "Summer"
+    ],
+    "title": "Arugula, Tomato and Corn Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-tomato-and-corn-salad-4262"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-with-bruleed-figs-ricotta-prosciutto-and-smoked-marzipan-368717.json b/serverless-fleets/data/input/inferencing/recipes/arugula-with-bruleed-figs-ricotta-prosciutto-and-smoked-marzipan-368717.json
new file mode 100644
index 000000000..cd34b9de5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-with-bruleed-figs-ricotta-prosciutto-and-smoked-marzipan-368717.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Arrange a rack in the center of the oven and preheat to 350\u00b0F. Line a baking sheet with parchment paper.",
+        "In a medium bowl, combine the almonds, grapeseed oil, confectioners' sugar, and salt and stir to combine. Spread the mixture on the prepared baking sheet and bake until golden brown and aromatic, 12 to 15 minutes. Transfer to a cutting board to cool then coarsely chop. DO AHEAD: The smoked marzipan can be made in advance and stored, in an airtight container at room temperature, up to 5 days.",
+        "Line a large plate with paper towels.",
+        "In a large heavy skillet over moderately high heat, heat the oil until shimmering. Working in batches, fry the prosciutto, flipping occasionally, until golden brown and crispy, about 30 seconds per side. Transfer as done to the paper-towel-lined plate. DO AHEAD: The prosciutto can be made in advance and stored, in an airtight container at room temperature, up to 4 hours.",
+        "In a medium bowl, beat the heavy cream until soft peaks form.",
+        "In a second medium bowl, combine the ricotta and salt. Whisk about 1/3 of the whipped cream into the ricotta to lighten it. Gently fold the remaining 2/3 of the whipped cream into the mixture until fully incorporated but still light. DO AHEAD: The ricotta cream can be made in advance and refrigerated, covered, up to 1 hour.",
+        "Preheat the broiler and line a baking sheet or broiler pan with aluminum foil.",
+        "Trim the tops off each fig then cut them in half lengthwise. Gently open each fig half to expose its flesh and place, skin-side-down, on the prepared baking sheet or broiler pan. Sprinkle with sugar and broil, about 6 inches from the flame, until the sugar bubbles, about 90 seconds. Just before serving, sprinkle with fleur de sel.",
+        "In a small bowl, whisk together the olive oil and lemon juice. Place the arugula in a large serving bowl or platter, drizzle with vinaigrette, and toss to coat. Season with salt and pepper then top with the smoked marzipan, crispy prosciutto, dollops of ricotta cream, and br\u00fbl\u00e9ed figs. Serve immediately."
+    ],
+    "ingredients": [
+        "1 cup (about 4 ounces) smoked Marcona or smoked regular almonds",
+        "3 tablespoons grapeseed oil",
+        "2 tablespoons confectioners' sugar",
+        "1 teaspoon kosher salt",
+        "1/2 cup canola oil",
+        "6 ounces thinly sliced prosciutto, trimmed of excess fat",
+        "3/4 cup heavy cream, well chilled",
+        "1 cup (about 9 ounces) fresh ricotta*",
+        "1/4 teaspoon kosher salt",
+        "16 fresh figs",
+        "1/2 cup turbinado sugar**",
+        "1 tablespoon fleur de sel",
+        "1/2 cup extra-virgin olive oil",
+        "Juice of 1 lemon",
+        "10 cups baby arugula",
+        "*If your fresh ricotta is very wet, you'll need to drain it before using. Line a colander with a double layer of cheesecloth and set it over a small bowl. Place the ricotta inside, cover with plastic wrap, and refrigerate overnight. Discard the drained liquid.",
+        "**Turbinado sugar is raw sugar that has been steam-cleaned. The coarse crystals are blond in color with a delicate molasses flavor. Demerara sugar, light brown sugar, or raw sugar can be substituted.",
+        "Special equipment: 2 large baking sheets; parchment paper; aluminum foil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Appetizer",
+        "Christmas",
+        "Lunch",
+        "Ricotta",
+        "Fig",
+        "Almond",
+        "Arugula",
+        "Prosciutto",
+        "Christmas Eve",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Arugula with Br\u00fbl\u00e9ed Figs, Ricotta, Prosciutto, and Smoked Marzipan",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-with-bruleed-figs-ricotta-prosciutto-and-smoked-marzipan-368717"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-with-lemon-and-olive-oil-108177.json b/serverless-fleets/data/input/inferencing/recipes/arugula-with-lemon-and-olive-oil-108177.json
new file mode 100644
index 000000000..19789888d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-with-lemon-and-olive-oil-108177.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Toss together arugula, lemon juice, and salt in a bowl. Drizzle with oil and toss to combine well."
+    ],
+    "ingredients": [
+        "3 ounces baby arugula (6 cups)",
+        "1 teaspoon fresh lemon juice",
+        "1/8 teaspoon salt",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Lemon",
+        "Arugula",
+        "Summer",
+        "Vegan",
+        "Gourmet"
+    ],
+    "title": "Arugula with Lemon and Olive Oil",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-with-lemon-and-olive-oil-108177"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/arugula-yellow-tomato-and-nectarine-salsa-359549.json b/serverless-fleets/data/input/inferencing/recipes/arugula-yellow-tomato-and-nectarine-salsa-359549.json
new file mode 100644
index 000000000..febebeaaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/arugula-yellow-tomato-and-nectarine-salsa-359549.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Mix all ingredients in medium bowl. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "1 1/2 cups 1/3-inch cubes pitted white nectarines",
+        "1 1/4 cups chopped yellow or orange tomatoes (8 to 9 ounces)",
+        "1/2 cup coarsely chopped arugula",
+        "2 tablespoons chopped fresh chives",
+        "2 tablespoons white wine vinegar",
+        "1 tablespoon olive oil",
+        "1 3- to 4-inch-long serrano chile, seeded, minced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Side",
+        "Quick & Easy",
+        "Nectarine",
+        "Arugula",
+        "Healthy",
+        "Chile Pepper",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Arugula, Yellow Tomato, and Nectarine Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/arugula-yellow-tomato-and-nectarine-salsa-359549"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ash-roasted-batatas-with-lime-cumin-butter-234666.json b/serverless-fleets/data/input/inferencing/recipes/ash-roasted-batatas-with-lime-cumin-butter-234666.json
new file mode 100644
index 000000000..b4b037d12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ash-roasted-batatas-with-lime-cumin-butter-234666.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Tear off 4 (2-foot-long) sheets of heavy-duty foil and stack. Arrange batatas in 1 layer on top in center. Working with top sheet of foil, fold each side of foil over batatas to enclose, then turn package a quarter turn and fold over each side of second sheet of foil to enclose. Repeat folding with remaining 2 sheets of foil, turning package a quarter turn before each layer.",
+        "Open vents on bottom of grill and remove top grill rack, leaving bottom rack in place. Light charcoal in chimney starter, then pour out onto bottom rack, using tongs to clear a space in center of rack just large enough for foil package. Put package in cleared space and arrange lit coals around package. (Do not put coals underneath or on top of package.)",
+        "Roast batatas, turning package over every 10 minutes, checking and adding charcoal to keep a steady heat around package, until a sharp paring knife inserted halfway into a batata passes through easily but with slight resistance, 45 to 50 minutes.",
+        "While batatas are roasting, stir together butter, lime juice, parsley, cumin, salt, and pepper in a small bowl with a fork until combined well. 3Unwrap batatas carefully. When cool enough to handle, peel and cut crosswise into 1/2-inch-thick slices. Season batatas with salt and pepper and serve with lime-cumin butter.",
+        "Batatas can be roasted (instead of grilled), wrapped in 1 layer of foil, in middle of a preheated 400\u00b0F oven 1 1/4 to 1 1/2 hours."
+    ],
+    "ingredients": [
+        "4 medium batatas (about 2 lb total), rinsed and dried",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "1 tablespoon fresh lime juice",
+        "1 tablespoon chopped fresh flat-leaf parsley",
+        "2 teaspoons cumin seeds, toasted and cooled",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "Special equipment: 12-inch-wide heavy-duty foil; a chimney starter and a charcoal grill (or see cooks' note, below); long metal tongs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Roast",
+        "Vegetarian",
+        "Lime",
+        "Sweet Potato/Yam",
+        "Parsley",
+        "Seed",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Ash-Roasted Batatas with Lime-Cumin Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/ash-roasted-batatas-with-lime-cumin-butter-234666"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ash-roasted-sweet-potatoes-56389756.json b/serverless-fleets/data/input/inferencing/recipes/ash-roasted-sweet-potatoes-56389756.json
new file mode 100644
index 000000000..e76fb1ac4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ash-roasted-sweet-potatoes-56389756.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Light a campfire and let it burn down to embers. Nestle potatoes in embers and cook, rotating a quarter turn every 10 minutes or so, until very tender when pierced with a knife, 45\u201360 minutes. The potatoes will blacken and char on the outside; don't worry, you're only eating the flesh. If you prefer, wrap potatoes individually in foil and cook using the same procedure.",
+        "Using tongs, transfer potatoes to plates and let cool at least 10 minutes. Cut a slit lengthwise down each potato and mash flesh with a fork. Spread 1 tablespoon butter inside each potato and drizzle with maple syrup. Top with gingersnaps and marshmallows, if using, and serve."
+    ],
+    "ingredients": [
+        "4 medium sweet potatoes",
+        "4 tablespoons (1/2 stick) salted butter",
+        "1/4 cup pure maple syrup",
+        "Crumbled gingersnaps (optional; for serving)",
+        "Roasted marshmallows (optional; for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Kid-Friendly",
+        "Sweet Potato/Yam",
+        "Summer",
+        "Grill/Barbecue",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Ash-Roasted Sweet Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/ash-roasted-sweet-potatoes-56389756"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashkenazic-sour-cream-coffee-cake-smeteneh-kuchen-103994.json b/serverless-fleets/data/input/inferencing/recipes/ashkenazic-sour-cream-coffee-cake-smeteneh-kuchen-103994.json
new file mode 100644
index 000000000..6f27c5469
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashkenazic-sour-cream-coffee-cake-smeteneh-kuchen-103994.json
@@ -0,0 +1,60 @@
+{
+    "directions": [
+        "1. Preheat the oven to 350\u00b0F (325\u00b0F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.",
+        "2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.",
+        "3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.",
+        "4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.",
+        "5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.",
+        "6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.",
+        "When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.",
+        "Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.",
+        "After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.",
+        "Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel."
+    ],
+    "ingredients": [
+        "1/2 cup granulated or brown sugar, or 1/4 cup each",
+        "1/2 cup all-purpose flour",
+        "3/4 teaspoon ground cinnamon",
+        "1/8 teaspoon salt",
+        "1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)",
+        "1/4 cup (1/2 stick) unsalted butter or margarine, softened",
+        "1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)",
+        "2 cups all-purpose flour",
+        "1 teaspoon double-acting baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup (1 stick) unsalted butter or margarine, softened",
+        "1 cup granulated or brown sugar or 1/2 cup each",
+        "4 large egg yolks, or 3 large eggs",
+        "1 cup (8 ounces) sour cream or plain yogurt",
+        "1 1/2 teaspoons vanilla extract",
+        "1 teaspoon finely grated lemon zest (optional)",
+        "1 cup confectioners' sugar",
+        "1/2 teaspoon vanilla or almond extract",
+        "1 to 2 tablespoons milk or water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Dairy",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Hanukkah",
+        "Sukkot",
+        "Rosh Hashanah/Yom Kippur",
+        "Fall",
+        "Kosher",
+        "Shavuot",
+        "Sour Cream",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Ashkenazic Sour Cream Coffee Cake (Smeteneh K\u00fcchen)",
+    "url": "http://www.epicurious.com/recipes/food/views/ashkenazic-sour-cream-coffee-cake-smeteneh-kuchen-103994"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-apple-cherry-cob.json b/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-apple-cherry-cob.json
new file mode 100644
index 000000000..bae1b85d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-apple-cherry-cob.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Linen a 3-1/2- or 4-quart crockery cooker with Reynolds(R) Slow Cooker Liner.  Add sugar, tapioca, and apple pie spice; stir.",
+        "Stir in the apple slices, undrained canned cherries, and dried cherries until combined.",
+        "Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours.",
+        "Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice.",
+        "Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture.",
+        "Cut each triangle into 3 triangles. Place on an ungreased baking sheet.",
+        "Bake in a 375 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.",
+        "To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes.",
+        "Top with Spiced Triangles and ice cream or half-and-half, if desired."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1041901.jpg",
+    "ingredients": [
+        "1 Reynolds\u00ae Slow Cooker Liner",
+        "1/2 cup granulated sugar",
+        "4 teaspoons quick-cooking tapioca",
+        "1 teaspoon apple pie spice",
+        "1 1/2 pounds cooking apples, peeled, cored and cut into 1/2-inch slices",
+        "1 (16 ounce) can pitted tart cherries",
+        "1/2 cup dried cherries",
+        "Spiced Triangles:",
+        "1 tablespoon sugar",
+        "1/2 teaspoon apple pie spice",
+        "1 (8 ounce) package refrigerated crescent rolls",
+        "1 tablespoon melted butter",
+        "Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley and Whitney's Apple-Cherry Cobbler",
+    "url": "http://allrecipes.com/recipe/233406/ashley-and-whitneys-apple-cherry-cob/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-honey-bbq-wings.json b/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-honey-bbq-wings.json
new file mode 100644
index 000000000..000b3a350
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-honey-bbq-wings.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Line 15x10x1-inch baking sheet with Reynolds Wrap(R) Non-Stick Foil, placing non-stick (dull) side facing up towards food and shiny side next to pan; set aside.",
+        "Mix barbeque sauce, hot chili sauce, garlic salt and sesame seeds in a small bowl.",
+        "Arrange wings in even layer on foil-lined pan.  Brush top side of wings with half of sauce.",
+        "Bake 15 minutes.  Turn wings; brush with remaining sauce.  Continue baking for 10 to 15 minutes until wings are done."
+    ],
+    "ingredients": [
+        "Reynolds Wrap\u00ae Non-Stick Aluminum Foil",
+        "1 cup honey-flavored barbeque sauce",
+        "1 teaspoon hot chili sauce, or to taste",
+        "1 teaspoon garlic salt",
+        "2 pounds chicken wings or drumettes",
+        "2 tablespoons sesame seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley and Whitney's Honey BBQ Wings",
+    "url": "http://allrecipes.com/recipe/233334/ashley-and-whitneys-honey-bbq-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-popcorn-and-pret.json b/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-popcorn-and-pret.json
new file mode 100644
index 000000000..f8a18e372
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-popcorn-and-pret.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Line a 15 1/2x10x1-inch baking pan or large tray with a sheet of Reynolds(R) Parchment Paper; set aside.",
+        "Pop popcorn according to package directions; shake bag so that un-popped kernels fall to the bottom.",
+        "Pour popcorn, pretzels, almonds and dried cranberries into large bowl. Discard un-popped popcorn kernels.",
+        "Melt white morsels according to package directions. Stir in cinnamon; pour over popcorn and pretzels. Toss to evenly coat.",
+        "Spread evenly on parchment lined tray. Let set to harden, about 1 hour. Break apart large pieces. Store in airtight container."
+    ],
+    "ingredients": [
+        "Reynolds\u00ae Parchment Paper",
+        "1 (2.9 ounce) bag microwave low-fat popcorn",
+        "2 cups mini pretzels",
+        "1 cup coarsely chopped roasted almonds",
+        "1 cup chopped sweetened dried cranberries",
+        "1 (12 ounce) package premium white baking morsels (chips)",
+        "1 1/2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley and Whitney's Popcorn and Pretzel Sweet Snack Mix",
+    "url": "http://allrecipes.com/recipe/233357/ashley-and-whitneys-popcorn-and-pret/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-yellow-squash-an.json b/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-yellow-squash-an.json
new file mode 100644
index 000000000..824556fe4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashley-and-whitneys-yellow-squash-an.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F.",
+        "Place 1/4 of vegetables in center of a sheet of foil.  Drizzle with butter; top with basil. Sprinkle with salt and pepper.",
+        "Bring up sides of foil over vegetables; fold down two times.  Double fold both ends of foil to seal packet, leaving room for heat circulation inside.  Repeat to make four packets.  Place packets on baking sheet with 1-inch sides.",
+        "Bake 15 to 18 minutes on the cookie sheet.",
+        "Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape.  Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet."
+    ],
+    "ingredients": [
+        "4 sheets Reynolds Wrap\u00ae Heavy Duty Aluminum Foil",
+        "2 medium yellow squash, cut into 1/2-inch slices",
+        "2 large Roma tomatoes, cut into wedges",
+        "1 medium onion, chopped",
+        "4 tablespoons butter, melted",
+        "1/4 cup chopped fresh basil",
+        "Salt and pepper to taste",
+        "1/4 cup shredded Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley and Whitney's Yellow Squash and Tomato Packet",
+    "url": "http://allrecipes.com/recipe/233407/ashley-and-whitneys-yellow-squash-an/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashleys-african-peanut-soup.json b/serverless-fleets/data/input/inferencing/recipes/ashleys-african-peanut-soup.json
new file mode 100644
index 000000000..56c69700d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashleys-african-peanut-soup.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.",
+        "Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.",
+        "Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 large skinless, boneless chicken breast halves",
+        "1 onion, chopped",
+        "2 red bell peppers, sliced",
+        "4 cloves garlic, minced",
+        "1 (28 ounce) can crushed tomatoes",
+        "2 sweet potatoes, peeled and cut into bite-size pieces",
+        "3 cups sliced carrots",
+        "4 cups chicken broth, or more as needed",
+        "1/2 teaspoon curry powder",
+        "1/2 teaspoon ground cumin",
+        "1/4 teaspoon chili powder",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon crushed red pepper flakes",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground black pepper",
+        "1 cup brown rice",
+        "1 cup crunchy peanut butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley's African Peanut Soup",
+    "url": "http://allrecipes.com/recipe/217290/ashleys-african-peanut-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashleys-apple-cider-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/ashleys-apple-cider-doughnuts.json
new file mode 100644
index 000000000..3aef4a3a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashleys-apple-cider-doughnuts.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.",
+        "Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.",
+        "Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.",
+        "Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes.",
+        "Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.",
+        "Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts."
+    ],
+    "ingredients": [
+        "Doughnuts:",
+        "1 cup apple cider",
+        "1 cup white sugar",
+        "1/4 cup butter, at room temperature",
+        "2 eggs",
+        "1/2 cup buttermilk",
+        "3 1/2 cups all-purpose flour, or more as needed",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground nutmeg",
+        "2 cups vegetable oil for frying, or as needed",
+        "Glaze:",
+        "1 cup confectioners' sugar",
+        "2 tablespoons apple cider"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley's Apple Cider Doughnuts",
+    "url": "http://allrecipes.com/recipe/239019/ashleys-apple-cider-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashleys-chicken-katsu-with-tonkatsu.json b/serverless-fleets/data/input/inferencing/recipes/ashleys-chicken-katsu-with-tonkatsu.json
new file mode 100644
index 000000000..a2098e243
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashleys-chicken-katsu-with-tonkatsu.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.",
+        "Heat oil in deep-fryer to 350 degrees F (175 degrees C).",
+        "Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.",
+        "Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping."
+    ],
+    "ingredients": [
+        "Sauce",
+        "1/2 cup Worcestershire sauce",
+        "1/4 cup ketchup",
+        "2 tablespoons soy sauce",
+        "pepper to taste",
+        "Chicken",
+        "2 cups vegetable oil, for deep-fat frying",
+        "1/2 cup all-purpose flour",
+        "1/2 cup panko bread crumbs",
+        "salt and pepper to taste",
+        "1 egg, beaten",
+        "2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness",
+        "1 green onion, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley's Chicken Katsu with Tonkatsu Sauce",
+    "url": "http://allrecipes.com/recipe/75981/ashleys-chicken-katsu-with-tonkatsu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashleys-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/ashleys-chocolate-chip-cookies.json
new file mode 100644
index 000000000..a3f0a5c62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashleys-chocolate-chip-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Sift together the flour, baking powder, baking soda, and salt; set aside.",
+        "In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.",
+        "Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 2/3 cups all-purpose flour",
+        "3/4 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3/4 cup butter, softened",
+        "3/4 cup packed brown sugar",
+        "1/3 cup white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "2 cups milk chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley's Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/22848/ashleys-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashleys-different-chicken-tetrazzini.json b/serverless-fleets/data/input/inferencing/recipes/ashleys-different-chicken-tetrazzini.json
new file mode 100644
index 000000000..24e756ec7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashleys-different-chicken-tetrazzini.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place chicken thighs into a large saucepan, pour in water, and bring to a boil. Reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. Drain, retaining chicken stock.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. Cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.",
+        "Combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, Worcestershire sauce, Cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.",
+        "Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 pound skinless, boneless chicken thighs",
+        "3 cups water",
+        "1 large green bell pepper, chopped",
+        "1 onion, chopped",
+        "1 (8 ounce) package vermicelli pasta",
+        "2 (10.75 ounce) cans  cream of mushroom soup",
+        "2 1/2 tablespoons Worcestershire sauce",
+        "12 ounces shredded Cheddar cheese",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley's Different Chicken Tetrazzini",
+    "url": "http://allrecipes.com/recipe/232098/ashleys-different-chicken-tetrazzini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ashleys-savory-summer-veggie-tarts.json b/serverless-fleets/data/input/inferencing/recipes/ashleys-savory-summer-veggie-tarts.json
new file mode 100644
index 000000000..f338a6485
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ashleys-savory-summer-veggie-tarts.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Bake the frozen pastry shells in the preheated oven for 10 minutes;  remove and set aside.",
+        "Reduce the oven temperature to 350 degrees F (175 degrees C).",
+        "Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.",
+        "Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.",
+        "Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve."
+    ],
+    "ingredients": [
+        "15 (2 inch) frozen, miniature pastry shells",
+        "1 (10.75 ounce) can cream of chicken soup",
+        "1/4 cup milk",
+        "1 hot chile pepper, seeded and minced",
+        "1 dash Worcestershire sauce",
+        "1 dash hot sauce",
+        "salt and ground black pepper to taste",
+        "2 tablespoons extra-virgin olive oil",
+        "2 cloves garlic, minced",
+        "1/4 cup finely chopped sweet onion",
+        "1/4 cup chopped red bell pepper",
+        "3/4 cup chopped asparagus",
+        "1/2 cup grated Parmesan",
+        "1/4 cup chopped flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ashley's Savory Summer Veggie Tarts",
+    "url": "http://allrecipes.com/recipe/142549/ashleys-savory-summer-veggie-tarts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asiago-bread-bowl-dip-aka-the-best-a.json b/serverless-fleets/data/input/inferencing/recipes/asiago-bread-bowl-dip-aka-the-best-a.json
new file mode 100644
index 000000000..e1897d992
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asiago-bread-bowl-dip-aka-the-best-a.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir cream cheese, Italian cheese blend, mayonnaise, onion powder, and garlic powder together in a bowl; scoop into bread bowl.",
+        "Bake in preheated oven until heated through, 90 minutes to 2 hours."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (16 ounce) package shredded Italian cheese blend",
+        "1 cup mayonnaise",
+        "1 tablespoon onion powder",
+        "1 tablespoon garlic powder",
+        "1 (18 ounce) loaf round bread loaf, hollowed to make a bowl"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asiago Bread Bowl Dip (AKA The Best Appetizer EVER!)",
+    "url": "http://allrecipes.com/recipe/234178/asiago-bread-bowl-dip-aka-the-best-a/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asiago-cheese-with-glazed-cipolline-onions-355871.json b/serverless-fleets/data/input/inferencing/recipes/asiago-cheese-with-glazed-cipolline-onions-355871.json
new file mode 100644
index 000000000..c136e84a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asiago-cheese-with-glazed-cipolline-onions-355871.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "1. Bring a large saucepan of lightly salted water to a boil. Cook the onions, with their skins, over high heat for 2 to 3 minutes, just until they begin to soften. Drain and set aside to cool. When cool enough to handle, slice off the root ends and remove the papery onion skin; leave whole.",
+        "2. In a saut\u00e9 pan, mix the sherry, raisins, honey, 3 tablespoons water, the butter, orange juice, and thyme. Add the onions and bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook for 15 to 20 minutes, until the onions are tender when pierced with a small sharp knife. Adjust the heat as needed to maintain the simmer.",
+        "3. Remove the cover, season to taste with salt and pepper, and simmer for 2 to 4 minutes longer, or until the sauce reduces almost to a glaze. Stir the onions occasionally so they color evenly. Remove from the heat and let the onions cool slightly in the pan. Stir in the vinegar and set aside to cool to room temperature.",
+        "4. Cut the cheese into four equal pieces and put each on a plate. Mound the onions next to the cheese. Serve with a baguette slice."
+    ],
+    "ingredients": [
+        "1 1/2 pounds cippoline onions, skins on",
+        "3/4 cup dry sherry",
+        "1/3 cup raisins",
+        "3 tablespoons honey",
+        "1 1/2 tablespoons unsalted butter",
+        "Juice of 1 orange",
+        "1 teaspoon chopped fresh thyme",
+        "Kosher salt and cracked black pepper",
+        "1 tablespoon sherry vinegar",
+        "1/2 pound Asiago cheese",
+        "Four 1/4-inch slices baguette, toasted and brushed with extra virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Fruit",
+        "Onion",
+        "Vegetable",
+        "Side",
+        "Quick & Easy",
+        "Vinegar",
+        "Parmesan",
+        "Orange",
+        "Raisin",
+        "Sherry",
+        "Fall",
+        "Spring",
+        "Summer",
+        "Winter",
+        "Honey",
+        "Thyme",
+        "Fontina",
+        "Butter"
+    ],
+    "title": "Asiago Cheese with Glazed Cipolline Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/asiago-cheese-with-glazed-cipolline-onions-355871"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asiago-chicken-pasta.json b/serverless-fleets/data/input/inferencing/recipes/asiago-chicken-pasta.json
new file mode 100644
index 000000000..76d9c4421
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asiago-chicken-pasta.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands).",
+        "Preheat large saute on medium-high 2-3 minutes. Place oil and butter in pan, cook chicken 2-3 minutes on each side or until browned and 165 degrees F. Remove chicken from pan.",
+        "Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.",
+        "Stir in stock, half-and-half, and pasta; cook and stir 3-4 minutes or until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Serve chicken over pasta."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2305&h=1207&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6281957.jpg",
+    "ingredients": [
+        "1 pound boneless chicken breast cutlets",
+        "1 teaspoon kosher salt, divided",
+        "\u00bd teaspoon black pepper, divided",
+        "\u00bc cup all-purpose flour",
+        "2 tablespoons olive oil",
+        "2 tablespoons unsalted butter",
+        "1 (8 ounce) package sliced baby portobello mushrooms",
+        "1 teaspoon minced garlic",
+        "1 teaspoon fresh thyme leaves",
+        "1\u2009\u00bd cups unsalted chicken stock or broth",
+        "\u00bd cup half-and-half",
+        "9 ounces fresh linguine pasta",
+        "\u2153 cup grated Asiago cheese",
+        "2 cups baby spinach leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asiago Chicken Pasta",
+    "url": "http://allrecipes.com/recipe/247130/asiago-chicken-pasta/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asiago-cremini-pasta-bake-with-radicc.json b/serverless-fleets/data/input/inferencing/recipes/asiago-cremini-pasta-bake-with-radicc.json
new file mode 100644
index 000000000..4a87c6b33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asiago-cremini-pasta-bake-with-radicc.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.",
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.",
+        "Heat olive oil in a large pot over medium heat. Add mushrooms, onion, and salt and pepper to taste. Cook and stir until mushrooms have browned and onion is translucent, about 7 minutes. Add radicchio, garlic, and sage; cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat and stir in pasta.",
+        "Melt butter in a saucepan over medium-high heat. Whisk in flour; cook until foaming. Pour in milk, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat; whisk in Asiago cheese, heavy cream, 1 cup Parmigiano-Reggiano cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until sauce is melted and smooth.",
+        "Pour sauce over pasta mixture; stir until thoroughly combined. Transfer to prepared baking dish. Top with remaining 1/2 cup Parmigiano-Reggiano cheese and panko.",
+        "Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package shell pasta",
+        "2 tablespoons olive oil",
+        "1 pound sliced cremini mushrooms",
+        "1 small red onion, diced",
+        "salt and ground black pepper to taste",
+        "1 large head radicchio - halved, cored, and thinly sliced",
+        "4 cloves garlic, minced",
+        "2 tablespoons minced fresh sage",
+        "1/4 cup butter",
+        "1/4 cup all-purpose flour",
+        "2 cups milk",
+        "3 cups grated Asiago cheese",
+        "1 1/2 cups heavy whipping cream",
+        "1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/2 cup panko bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asiago Cremini Pasta Bake with Radicchio",
+    "url": "http://allrecipes.com/recipe/246656/asiago-cremini-pasta-bake-with-radicc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asiago-hash-browns.json b/serverless-fleets/data/input/inferencing/recipes/asiago-hash-browns.json
new file mode 100644
index 000000000..4d71b8ce4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asiago-hash-browns.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.",
+        "Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper."
+    ],
+    "ingredients": [
+        "1 (30 ounce) package frozen hash brown potatoes, thawed",
+        "1 1/2 cups grated Asiago cheese",
+        "1 medium onion, chopped",
+        "1 (8 ounce) container sour cream",
+        "8 fluid ounces heavy cream",
+        "1/2 cup butter, melted",
+        "paprika to taste",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asiago Hash Browns",
+    "url": "http://allrecipes.com/recipe/67705/asiago-hash-browns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asiago-sun-dried-tomato-pasta.json b/serverless-fleets/data/input/inferencing/recipes/asiago-sun-dried-tomato-pasta.json
new file mode 100644
index 000000000..1e396d1ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asiago-sun-dried-tomato-pasta.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley."
+    ],
+    "ingredients": [
+        "2 cups heavy cream",
+        "1 cube chicken bouillon",
+        "1 tablespoon Asiago Cheese",
+        "1 tablespoon cornstarch, mixed with equal parts water",
+        "1 cup chopped sun-dried tomatoes",
+        "1 (16 ounce) package bow tie pasta",
+        "3/4 cup bacon",
+        "1/4 cup butter",
+        "1 cup diced red onion",
+        "2 cloves garlic, chopped",
+        "1 cup chopped green onion",
+        "1 pound grilled skinless, boneless chicken breast, diced",
+        "1 cup heavy cream",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asiago Sun-Dried Tomato Pasta",
+    "url": "http://allrecipes.com/recipe/42579/asiago-sun-dried-tomato-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asiago-toasted-cheese-puffs.json b/serverless-fleets/data/input/inferencing/recipes/asiago-toasted-cheese-puffs.json
new file mode 100644
index 000000000..d6fc6c2d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asiago-toasted-cheese-puffs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.",
+        "On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately."
+    ],
+    "ingredients": [
+        "1 cup grated Asiago cheese",
+        "1 teaspoon pressed garlic",
+        "1/3 cup mayonnaise",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried thyme",
+        "1 teaspoon dried parsley",
+        "1 pinch salt",
+        "1 pinch ground black pepper",
+        "1 French baguette, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asiago Toasted Cheese Puffs",
+    "url": "http://allrecipes.com/recipe/20694/asiago-toasted-cheese-puffs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-american-slaw-with-peanuts-and.json b/serverless-fleets/data/input/inferencing/recipes/asian-american-slaw-with-peanuts-and.json
new file mode 100644
index 000000000..8763164a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-american-slaw-with-peanuts-and.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Toss cabbage, red bell pepper, onion, celery, jalapeno pepper, and fresh ginger in a large salad bowl. Whisk peanut butter, soy sauce, lime juice, sugar, sesame oil, and salt in a separate bowl until dressing is smooth. Pour dressing over slaw and toss to combine. Let stand at least 1 hour; serve sprinkled with chopped peanuts."
+    ],
+    "ingredients": [
+        "1 1/2 pounds cabbage, coarsely chopped",
+        "1 small red bell pepper, chopped",
+        "1 onion, chopped",
+        "2 stalks celery, sliced",
+        "2 tablespoons seeded and minced jalapeno pepper",
+        "1 1/2 teaspoons minced fresh ginger root",
+        "1/4 cup crunchy peanut butter",
+        "3 tablespoons soy sauce",
+        "2 tablespoons lime juice",
+        "1 tablespoon white sugar",
+        "1 tablespoon dark sesame oil",
+        "1 teaspoon salt",
+        "1/2 cup chopped dry-roasted peanuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-American Slaw With Peanuts and Jalapenos",
+    "url": "http://allrecipes.com/recipe/222697/asian-american-slaw-with-peanuts-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-asparagus-salad-with-pecans.json b/serverless-fleets/data/input/inferencing/recipes/asian-asparagus-salad-with-pecans.json
new file mode 100644
index 000000000..b914cae28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-asparagus-salad-with-pecans.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.",
+        "In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve."
+    ],
+    "ingredients": [
+        "2 pounds fresh asparagus, trimmed",
+        "1/4 cup rice vinegar",
+        "1/4 cup soy sauce",
+        "2 tablespoons vegetable oil",
+        "2 teaspoons sugar",
+        "salt and pepper to taste",
+        "1/2 cup chopped pecans",
+        "1 tablespoon chopped green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Asparagus Salad with Pecans",
+    "url": "http://allrecipes.com/recipe/56659/asian-asparagus-salad-with-pecans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-avocado.json b/serverless-fleets/data/input/inferencing/recipes/asian-avocado.json
new file mode 100644
index 000000000..16d1e7f1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-avocado.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Stir together garlic, ginger, and soy sauce; set aside for five minutes to allow the flavors to blend.  Cut the avocado in half, and discard the pit; divide the sauce between the avocado halves.  Eat with a spoon!"
+    ],
+    "ingredients": [
+        "1 avocado",
+        "1/2 teaspoon minced garlic",
+        "1/2 teaspoon minced fresh ginger root",
+        "1 teaspoon soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Avocado",
+    "url": "http://allrecipes.com/recipe/102049/asian-avocado/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-back-ribs.json b/serverless-fleets/data/input/inferencing/recipes/asian-back-ribs.json
new file mode 100644
index 000000000..8c81b3e82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-back-ribs.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix together all ingredients except ribs and scallions. Place rib pieces in resealable plastic bag; pour about 3/4 marinade over ribs. Seal bag and refrigerate for 2 hours or up to overnight. The longer you can marinate, the longer the flavors have time to work into the ribs.",
+        "Heat oven to 325 degrees F. Remove rib pieces from marinade and place on a large enough piece of aluminum foil to loosely encase ribs. Spoon some of the marinade over the ribs; fold foil over ribs and seal.",
+        "Place rib package in roasting pan and place in the 325 degree F. oven. Cook until ribs are tender, about 2 hours.",
+        "Turn oven up to 450 degrees F. Remove ribs from foil and place back on roasting pan, meat side up. Return ribs to oven and roast until nicely browned and glazed.",
+        "Coat ribs with reserved marinade and sprinkle with scallions. Serve with jasmine rice."
+    ],
+    "ingredients": [
+        "2 racks Smithfield\u00ae All Natural Fresh Pork Baby Back Ribs, cut into 3- to 4-rib sections",
+        "2 cups hoisin sauce",
+        "1/4 cup rice wine vinegar",
+        "4 cloves garlic, minced",
+        "3 tablespoons minced fresh ginger",
+        "1 tablespoon red chili flakes",
+        "2 teaspoons brown sugar",
+        "3 tablespoons chopped scallions or green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Back Ribs",
+    "url": "http://allrecipes.com/recipe/242375/asian-back-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-barbecue-burgers.json b/serverless-fleets/data/input/inferencing/recipes/asian-barbecue-burgers.json
new file mode 100644
index 000000000..89d141d06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-barbecue-burgers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty.",
+        "Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/4 cup chopped green onion",
+        "2 tablespoons hoisin sauce",
+        "1 tablespoon Asian-style Sriracha chile-garlic sauce",
+        "1 teaspoon Asian (toasted) sesame oil",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon red pepper flakes, or to taste",
+        "1/4 teaspoon ground ginger",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Barbecue Burgers",
+    "url": "http://allrecipes.com/recipe/232591/asian-barbecue-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-barbecue-sauce-106591.json b/serverless-fleets/data/input/inferencing/recipes/asian-barbecue-sauce-106591.json
new file mode 100644
index 000000000..b66ffb5e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-barbecue-sauce-106591.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Stir together all ingredients except sugar in a bowl.",
+        "Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.",
+        "Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928)."
+    ],
+    "ingredients": [
+        "6 tablespoons hoisin sauce*",
+        "2 tablespoons rice vinegar (not seasoned)",
+        "1 tablespoon Asian fish sauce",
+        "1 tablespoon soy sauce",
+        "1 tablespoon honey",
+        "1/3 cup minced shallot",
+        "2 garlic cloves, minced",
+        "1 tablespoon minced peeled fresh ginger",
+        "1/8 teaspoon Chinese five-spice powder",
+        "1/3 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Ginger",
+        "No-Cook",
+        "Quick & Easy",
+        "Summer",
+        "Grill/Barbecue",
+        "Honey",
+        "Shallot",
+        "Gourmet"
+    ],
+    "title": "Asian Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-barbecue-sauce-106591"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-barbequed-butterflied-leg-of-la.json b/serverless-fleets/data/input/inferencing/recipes/asian-barbequed-butterflied-leg-of-la.json
new file mode 100644
index 000000000..426686474
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-barbequed-butterflied-leg-of-la.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.",
+        "Preheat grill for high heat.",
+        "Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving."
+    ],
+    "ingredients": [
+        "2/3 cup hoisin sauce",
+        "6 tablespoons rice vinegar",
+        "1/2 cup minced green onions",
+        "1/4 cup mushroom soy sauce",
+        "4 tablespoons minced garlic",
+        "2 tablespoons honey",
+        "1/2 teaspoon sesame oil",
+        "1 tablespoon toasted sesame seeds",
+        "1/2 teaspoon ground white pepper",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 (5 pound) boneless butterflied leg of lamb"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Barbequed Butterflied Leg of Lamb",
+    "url": "http://allrecipes.com/recipe/45138/asian-barbequed-butterflied-leg-of-la/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-barbequed-steak.json b/serverless-fleets/data/input/inferencing/recipes/asian-barbequed-steak.json
new file mode 100644
index 000000000..65c750702
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-barbequed-steak.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.",
+        "Preheat an outdoor grill for high heat.",
+        "Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture."
+    ],
+    "ingredients": [
+        "1/4 cup chili sauce",
+        "1/4 cup fish sauce",
+        "1 1/2 tablespoons dark sesame oil",
+        "1 tablespoon grated fresh ginger root",
+        "3 cloves garlic, peeled and crushed",
+        "2 pounds flank steak"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Barbequed Steak",
+    "url": "http://allrecipes.com/recipe/25469/asian-barbequed-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-beef-and-vegetable-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/asian-beef-and-vegetable-stir-fry.json
new file mode 100644
index 000000000..d90cfed5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-beef-and-vegetable-stir-fry.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.",
+        "Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.",
+        "Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.",
+        "Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired."
+    ],
+    "ingredients": [
+        "1 pound beef top sirloin steak boneless, cut 1 inch thick",
+        "4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips",
+        "1 clove garlic, minced",
+        "1/2 cup prepared stir-fry sauce",
+        "1/8 teaspoon crushed red pepper, or to taste",
+        "2 cups hot cooked rice",
+        "2 tablespoons unsalted dry-roasted peanuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Beef and Vegetable Stir-Fry",
+    "url": "http://allrecipes.com/recipe/214519/asian-beef-and-vegetable-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-beef-noodle-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-beef-noodle-salad.json
new file mode 100644
index 000000000..96f5bc455
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-beef-noodle-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.",
+        "Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.",
+        "Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "3/4 cup seashell pasta",
+        "4 cups shredded Napa cabbage",
+        "1 1/2 cups shredded carrots",
+        "1 cup sliced green onions",
+        "2 tablespoons soy sauce",
+        "2 tablespoons red wine vinegar",
+        "1 tablespoon honey",
+        "1 tablespoon lemon juice",
+        "1 tablespoon olive oil",
+        "1/2 teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Beef Noodle Salad",
+    "url": "http://allrecipes.com/recipe/232229/asian-beef-noodle-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-beef-skewers.json b/serverless-fleets/data/input/inferencing/recipes/asian-beef-skewers.json
new file mode 100644
index 000000000..0615c382a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-beef-skewers.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.",
+        "Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.",
+        "Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.",
+        "Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness."
+    ],
+    "ingredients": [
+        "3 tablespoons hoisin sauce",
+        "3 tablespoons sherry",
+        "1/4 cup soy sauce",
+        "1 teaspoon barbeque sauce",
+        "2 green onions, chopped",
+        "2 cloves garlic, minced",
+        "1 tablespoon minced fresh ginger root",
+        "1 1/2 pounds flank steak",
+        "skewers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Beef Skewers",
+    "url": "http://allrecipes.com/recipe/14521/asian-beef-skewers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-beef-with-snow-peas.json b/serverless-fleets/data/input/inferencing/recipes/asian-beef-with-snow-peas.json
new file mode 100644
index 000000000..9219b6bcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-beef-with-snow-peas.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.",
+        "Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately."
+    ],
+    "ingredients": [
+        "3 tablespoons soy sauce",
+        "2 tablespoons rice wine",
+        "1 tablespoon brown sugar",
+        "1/2 teaspoon cornstarch",
+        "1 tablespoon vegetable oil",
+        "1 tablespoon minced fresh ginger root",
+        "1 tablespoon minced garlic",
+        "1 pound beef round steak, cut into thin strips",
+        "8 ounces snow peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Beef with Snow Peas",
+    "url": "http://allrecipes.com/recipe/15679/asian-beef-with-snow-peas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-bison-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/asian-bison-short-ribs.json
new file mode 100644
index 000000000..41d05337f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-bison-short-ribs.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place onions and carrots in a 5- to 6-quart slow cooker. Combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a large resealable plastic bag. Trim fat from bison short ribs. If needed, cut into single rib portions. Pat dry with paper towels. Add bison short ribs, a few at a time, to the plastic bag, shaking to coat.",
+        "Heat oil over medium-high heat in a very large skillet. Cook bison short ribs, half at a time, in hot oil until brown on all sides, adding more oil if necessary. Place in slow cooker on top of vegetables.",
+        "Combine broth, orange juice, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a medium bowl. Pour over bison short ribs and vegetables in slow cooker.",
+        "Cover and cook on low for 11 to 12 hours or on high or 5-1/2 to 6 hours. Use a slotted spoon to transfer bison short ribs and vegetables to a serving platter; reserve cooking liquid. Cover bison short ribs and vegetables with foil to keep warm.",
+        "For sauce, skim fat from cooking liquid; measure 3 cups of the liquid. Discard the remaining liquid. Combine the 3 cups cooking liquid and cornstarch in a medium saucepan. Cook and stir over medium-high heat until slightly thickened and bubbly. Cook and stir for 2 more minutes. Season to taste with additional salt and black pepper. Serve with rice and sprinkle with cilantro."
+    ],
+    "ingredients": [
+        "2 cups chopped onions",
+        "1 cup sliced carrots",
+        "1/3 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "4 pounds bison short ribs",
+        "1 tablespoon toasted sesame oil, or more to taste",
+        "1 cup beef broth",
+        "1/2 cup orange juice",
+        "1/4 cup soy sauce",
+        "3 tablespoons packed brown sugar",
+        "4 cloves garlic, minced",
+        "1/4 teaspoon cayenne pepper",
+        "2 tablespoons cornstarch",
+        "Salt and black pepper",
+        "Hot cooked rice",
+        "Chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Bison Short Ribs",
+    "url": "http://allrecipes.com/recipe/233880/asian-bison-short-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-bok-choy-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-bok-choy-salad.json
new file mode 100644
index 000000000..c2e5d9c7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-bok-choy-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving.",
+        "In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/4 cup white sugar",
+        "1 lemon, juiced",
+        "3 tablespoons soy sauce",
+        "1/3 cup olive oil",
+        "2 medium heads bok choy",
+        "4 green onions, chopped",
+        "1 cup pine nuts",
+        "1 (5 ounce) can chow mein noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Bok Choy Salad",
+    "url": "http://allrecipes.com/recipe/44752/asian-bok-choy-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-bok-choy-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/asian-bok-choy-stir-fry.json
new file mode 100644
index 000000000..9760ca570
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-bok-choy-stir-fry.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt 2 Saute Express(R) squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.",
+        "Melt remaining Saute Express(R) square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.",
+        "Add chicken; toss lightly."
+    ],
+    "ingredients": [
+        "3 squares Land O'Lakes\u00ae Teriyaki Saute Express\u00ae",
+        "1 (14 ounce) package chicken breast tenders, cut into bite-sized pieces",
+        "1 cup snow peas, trimmed, cut in half",
+        "1/2 cup sliced onion",
+        "1 (15 ounce) can whole straw mushrooms, drained",
+        "1 (8 ounce) can sliced water chestnuts, drained",
+        "3 cups sliced bok choy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Bok Choy Stir Fry",
+    "url": "http://allrecipes.com/recipe/236765/asian-bok-choy-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-bow-tie-pasta-salad-with-shrimp-and-vegetables-4429.json b/serverless-fleets/data/input/inferencing/recipes/asian-bow-tie-pasta-salad-with-shrimp-and-vegetables-4429.json
new file mode 100644
index 000000000..da4aec6e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-bow-tie-pasta-salad-with-shrimp-and-vegetables-4429.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.",
+        "Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.",
+        "Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.",
+        "Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold."
+    ],
+    "ingredients": [
+        "1/2 cup peanut oil",
+        "1/3 cup reduced-sodium soy sauce",
+        "1/3 cup rice vinegar",
+        "1 tablespoon sugar",
+        "1 tablespoon oriental sesame oil",
+        "1/2 teaspoon dried crushed red pepper",
+        "12 ounces cooked peeled deveined medium shrimp",
+        "2 red bell peppers, cut into 1/2-inch pieces",
+        "2 large broccoli stalks, stems peeled and thinly sliced, florets reserved",
+        "12 ounces bow-tie pasta",
+        "8 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Pasta",
+        "Vegetable",
+        "Shrimp",
+        "Chill"
+    ],
+    "title": "Asian Bow-Tie Pasta Salad with Shrimp and Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-bow-tie-pasta-salad-with-shrimp-and-vegetables-4429"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-braised-short-ribs-with-cranberry-teriyaki-glaze-236609.json b/serverless-fleets/data/input/inferencing/recipes/asian-braised-short-ribs-with-cranberry-teriyaki-glaze-236609.json
new file mode 100644
index 000000000..cda299759
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-braised-short-ribs-with-cranberry-teriyaki-glaze-236609.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.",
+        "In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and saut\u00e9, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve."
+    ],
+    "ingredients": [
+        "15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)",
+        "4 teaspoons kosher salt",
+        "2 1/2 teaspoons freshly ground black pepper",
+        "2 tablespoons canola oil",
+        "5 large onions, roughly chopped (about 5 cups)",
+        "6 carrots, roughly chopped (about 3 1/2 cups)",
+        "1/2 bunch celery, roughly chopped (about 3 cups)",
+        "2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped",
+        "4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped",
+        "3 tablespoons garlic, minced (about 6 to 7 cloves)",
+        "1 tablespoon ginger, minced (from 1/2-inch knob)",
+        "4 cups Chinese Shaoxing rice wine or sake",
+        "2 cups dark soy sauce",
+        "6 whole sprigs fresh thyme",
+        "3 dried bay leaves",
+        "1 cup cranberry-teriyaki glaze"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Garlic",
+        "Herb",
+        "Onion",
+        "Vegetable",
+        "Braise",
+        "Christmas",
+        "New Year's Eve",
+        "Fall",
+        "Winter"
+    ],
+    "title": "Asian Braised Short Ribs with Cranberry-Teriyaki Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-braised-short-ribs-with-cranberry-teriyaki-glaze-236609"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-broccoli-slaw.json b/serverless-fleets/data/input/inferencing/recipes/asian-broccoli-slaw.json
new file mode 100644
index 000000000..eea631482
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-broccoli-slaw.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Crush the ramen noodles and set the seasoning packets aside.",
+        "Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.",
+        "Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.",
+        "Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving."
+    ],
+    "ingredients": [
+        "2 (3 ounce) packages any flavor ramen noodles",
+        "1/2 cup sunflower seeds",
+        "1 (16 ounce) package broccoli coleslaw mix",
+        "1/2 cup chopped fresh pineapple",
+        "1/2 cup chopped fresh cilantro (optional)",
+        "2 green onions (white and green parts), chopped, or more to taste",
+        "Dressing:",
+        "1/2 cup white sugar",
+        "1/2 cup cider vinegar",
+        "1/2 cup olive oil",
+        "1/2 teaspoon sesame oil",
+        "2 pinches cayenne pepper, or to taste (optional)",
+        "1/2 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Broccoli Slaw",
+    "url": "http://allrecipes.com/recipe/239952/asian-broccoli-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-brussels-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/asian-brussels-sprouts.json
new file mode 100644
index 000000000..fb271cd45
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-brussels-sprouts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the oil in a 12-inch skillet over medium-high heat. Add the Brussels sprouts and cook for 8 minutes or until lightly browned, stirring often.",
+        "Stir the broth, cornstarch, hoisin, lime juice and honey in a medium bowl. Add the broth mixture to the skillet and cook and stir for 4 minutes or until the broth mixture boils and thickens. Drizzle with the sriracha before serving, if desired."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 pound Brussels sprouts, trimmed and thinly sliced",
+        "1 1/2 cups Swanson\u00ae Chicken Broth or Swanson\u00ae Certified Organic Chicken Broth or Swanson\u00ae Natural Goodness\u00ae Chicken Broth",
+        "2 tablespoons cornstarch",
+        "3 tablespoons hoisin sauce",
+        "2 tablespoons lime juice",
+        "2 tablespoons honey",
+        "1 teaspoon sriracha hot chili sauce (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Brussels Sprouts",
+    "url": "http://allrecipes.com/recipe/244699/asian-brussels-sprouts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-carryout-noodles.json b/serverless-fleets/data/input/inferencing/recipes/asian-carryout-noodles.json
new file mode 100644
index 000000000..d32f0b665
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-carryout-noodles.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.",
+        "Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.",
+        "Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package angel hair pasta",
+        "1 teaspoon canola oil",
+        "1 teaspoon sesame oil",
+        "1/2 onion, chopped",
+        "1 clove garlic, minced",
+        "1 skinless, boneless chicken breast half - cut into bite-size pieces",
+        "1 tablespoon grated fresh ginger",
+        "2 leaves bok choy, diced",
+        "1/4 cup chicken broth",
+        "2 tablespoons dry sherry",
+        "1 tablespoon soy sauce",
+        "1 1/2 tablespoons hoisin sauce",
+        "1/8 teaspoon salt",
+        "2 green onions, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Carryout Noodles",
+    "url": "http://allrecipes.com/recipe/12026/asian-carryout-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-cabbage-salad-51160620.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-cabbage-salad-51160620.json
new file mode 100644
index 000000000..768052584
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-cabbage-salad-51160620.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds."
+    ],
+    "ingredients": [
+        "1 red jalape\u00f1o or Fresno chile with some seeds, chopped",
+        "1/3 cup vegetable oil",
+        "1/4 cup fresh lime juice",
+        "2 tablespoons reduced-sodium soy sauce",
+        "2 teaspoons light brown sugar",
+        "1 teaspoon fish sauce (such as nam pla or nuoc nam)",
+        "1 teaspoon grated peeled ginger",
+        "Kosher salt",
+        "1/2 small head of red cabbage, thinly sliced (about 5 cups)",
+        "2 medium carrots, peeled, shredded",
+        "6 scallions, whites and pale greens only, thinly sliced",
+        "3 cups shredded rotisserie chicken",
+        "1 cup baby spinach, thinly sliced",
+        "1/3 cup chopped fresh cilantro",
+        "1/4 cup chopped dry-roasted peanuts",
+        "1/2 teaspoons toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [],
+    "title": "Asian Chicken and Cabbage Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-chicken-and-cabbage-salad-51160620"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-corn-soup.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-corn-soup.json
new file mode 100644
index 000000000..b010a2d25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-corn-soup.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "10 button mushrooms, sliced thin",
+        "10 small oyster mushrooms, sliced thin",
+        "1 (3 ounce) package enoki mushrooms, roots removed",
+        "1/4 cup chopped onion",
+        "1/4 cup chopped celery",
+        "1/4 cup chopped green bell pepper",
+        "1/4 cup chopped carrot",
+        "3 cloves garlic, smashed",
+        "salt and pepper to taste",
+        "2 (14.5 ounce) cans chicken broth",
+        "1 (15 ounce) can cream-style corn",
+        "1 (5 ounce) can chunk white chicken (such as Swanson\u00ae), drained",
+        "1 tablespoon rice wine vinegar",
+        "2 teaspoons Chinese five-spice powder",
+        "1 tablespoon cornstarch",
+        "1/2 cup cold milk",
+        "15 leaves fresh Thai basil, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken and Corn Soup",
+    "url": "http://allrecipes.com/recipe/214729/asian-chicken-and-corn-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-rice-from-uncle-ben.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-rice-from-uncle-ben.json
new file mode 100644
index 000000000..e21b33009
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-rice-from-uncle-ben.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Spray a 10-inch skillet with nonstick spray and heat over medium heat until hot. Add the chicken breasts and cook for 2-3 minutes until golden brown on both sides.",
+        "Add the gingerroot and garlic, cook for 30 seconds. Add the chicken broth, rice and sesame oil. Cover and bring to a boil, reduce heat and cook for 15 minutes.",
+        "Add assorted vegetables and continue to cook until liquid is absorbed. Just before serving, stir in green onions."
+    ],
+    "ingredients": [
+        "2 teaspoons minced gingerroot",
+        "1 1/2 cups UNCLE BEN'S\u00ae Fast & Natural\u2122 Whole Grain Instant Brown Rice",
+        "4 chicken breast halves",
+        "1/4 cup green onions, sliced",
+        "1 1/2 cups chicken broth",
+        "1 cup water",
+        "1 teaspoon sesame oil",
+        "2 cloves garlic, minced",
+        "salt and pepper to taste",
+        "Nonstick cooking spray",
+        "3 cups assorted Asian vegetables such as bok choy, pea pods, red peppers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken and Rice from Uncle Ben's\u00ae",
+    "url": "http://allrecipes.com/recipe/218946/asian-chicken-and-rice-from-uncle-ben/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-rice-lettuce-wraps.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-rice-lettuce-wraps.json
new file mode 100644
index 000000000..ca3dcc522
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-rice-lettuce-wraps.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cook UNCLE BEN'S(R) Ready Rice(R) Jasmine according to package directions.",
+        "Brown ground chicken in a large non-stick skillet over medium heat, about 10 minutes. Drain and return chicken to skillet. Add stir fry sauce to chicken, along with celery, green onions, grated carrot, and water chestnuts. Stir to combine over low heat until just heated through, about 5 minutes.",
+        "Fill each lettuce leaf with a scoop of jasmine rice and top with a scoop of chicken mixture."
+    ],
+    "ingredients": [
+        "2 cups UNCLE BEN'S\u00ae Ready Rice\u00ae Jasmine",
+        "1 pound ground chicken",
+        "1/2 cup Asian stir-fry sauce",
+        "1 stalk celery, finely diced",
+        "4 green onions, diced",
+        "1 carrot, grated",
+        "1 (5 ounce) can water chestnuts, diced",
+        "1 head romaine lettuce, separated into individual leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken and Rice Lettuce Wraps",
+    "url": "http://allrecipes.com/recipe/242475/asian-chicken-and-rice-lettuce-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-water-chestnut-patties-106518.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-water-chestnut-patties-106518.json
new file mode 100644
index 000000000..e79dd0f1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-water-chestnut-patties-106518.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalape\u00f1o to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.",
+        "Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.",
+        "Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner."
+    ],
+    "ingredients": [
+        "1 1/2 pounds skinless boneless chicken breasts, cut into 1 1/2-inch pieces",
+        "1 (8-ounces) can whole water chestnuts, rinsed and drained",
+        "1 bunch scallions, chopped (1 cup)",
+        "1 teaspoon minced fresh jalape\u00f1o chile, including seeds",
+        "2 tablespoons chopped fresh cilantro",
+        "1 1/4 teaspoons salt",
+        "2 teaspoons vegetable oil",
+        "Special equipment: 6 (8-inch) wooden skewers"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Leafy Green",
+        "Low Fat",
+        "Quick & Easy",
+        "Spring",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Asian Chicken and Water Chestnut Patties",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-chicken-and-water-chestnut-patties-106518"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-wild-rice-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-wild-rice-salad.json
new file mode 100644
index 000000000..8146ca190
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-and-wild-rice-salad.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Mix soy sauce and sesame oil in a bowl; rub mixture over chicken breasts. Season with salt and pepper.",
+        "Heat a large skillet over medium heat; cook marinated chicken in the hot skillet until no longer pink in the center and juices run clear, about 20 minutes. Dice chicken when cool enough to handle and transfer to a large bowl.",
+        "Combine water, long grain and wild rice mix, and butter in a saucepan; bring to a boil. Reduce heat, cover pan, and simmer until rice is tender and liquid is absorbed, about 25 minutes.",
+        "Mix rice, mandarin oranges, water chestnuts, green onion, celery, and almonds with diced chicken; toss well. Chill mixture in refrigerator for at least 15 minutes.",
+        "Line a large platter with lettuce leaves; top with chicken mixture. Sprinkle noodles around salad."
+    ],
+    "ingredients": [
+        "2 tablespoons soy sauce",
+        "2 tablespoons sesame oil",
+        "4 boneless, skinless chicken breasts",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "5 cups water",
+        "2 (6 ounce) packages long grain and wild rice mix",
+        "1 tablespoon butter (optional)",
+        "1 (15 ounce) can mandarin oranges, drained",
+        "1 (8 ounce) can sliced water chestnuts, drained",
+        "1 cup chopped green onion",
+        "1 cup chopped celery",
+        "1 cup chopped almonds",
+        "6 lettuce leaves, or as needed",
+        "1 (5 ounce) can chow mein noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken and Wild Rice Salad",
+    "url": "http://allrecipes.com/recipe/232851/asian-chicken-and-wild-rice-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-burgers-recipe.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-burgers-recipe.json
new file mode 100644
index 000000000..e67465af7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-burgers-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.",
+        "Photograph by Antonis Achilleos"
+    ],
+    "ingredients": [
+        "Nonstick cooking spray",
+        "1 small carrot",
+        "1 small red onion, halved",
+        "1 pound ground chicken",
+        "1/4 cup panko (Japanese breadcrumbs)",
+        "1/4 cup hoisin sauce",
+        "1 tablespoon grated peeled ginger",
+        "4 teaspoons low-sodium soy sauce",
+        "3 teaspoons hot Asian chili sauce, such as sambal oelek",
+        "8 ounces white mushrooms, thinly sliced",
+        "2 teaspoons toasted sesame oil",
+        "Juice of 1 lime",
+        "4 whole-wheat sesame hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Chicken Recipes",
+        "Chicken",
+        "Easy Recipes",
+        "Poultry Recipes",
+        "Healthy",
+        "Asian",
+        "Burger"
+    ],
+    "title": "Asian Chicken Burgers",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/asian-chicken-burgers-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-hot-pot-with-sesame-and-garlic-dipping-sauces-350887.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-hot-pot-with-sesame-and-garlic-dipping-sauces-350887.json
new file mode 100644
index 000000000..cb27cef9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-hot-pot-with-sesame-and-garlic-dipping-sauces-350887.json
@@ -0,0 +1,57 @@
+{
+    "directions": [
+        "Toast sesame seeds. Pur\u00e9e in a blender with remaining ingredients until smooth.",
+        "Stir together all ingredients until sugar has dissolved.",
+        "Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.",
+        "Simmer chicken, tofu, noodles, and vegetables in small batches (chicken will take 30 seconds to 1 minute; make sure not to contaminate other food with utensils for the raw chicken). Serve with dipping sauces in small bowls."
+    ],
+    "ingredients": [
+        "1/4 cup sesame seeds",
+        "1/4 cup water",
+        "2 tablespoons low-sodium soy sauce",
+        "1 tablespoon rice vinegar (not seasoned)",
+        "1 1/2 teaspoons Asian sesame oil",
+        "1 teaspoon peanut butter",
+        "1/2 teaspoon minced peeled ginger",
+        "1/2 teaspoon sugar",
+        "1/8 teaspoon hot red-pepper flakes",
+        "2 tablespoons low-sodium soy sauce",
+        "2 tablespoons water",
+        "1 1/2 tablespoons finely grated garlic",
+        "1 1/2 tablespoons fresh lemon juice",
+        "1/2 teaspoon sugar",
+        "3 cups reduced-sodium chicken broth",
+        "2 cups water",
+        "1 garlic clove, sliced",
+        "3 thin slices peeled ginger",
+        "1/2 skinless boneless chicken breast (raw), thinly sliced",
+        "1/2 cup cubed firm tofu",
+        "1 ounce rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking)",
+        "1/2 cup sliced stemmed fresh shiitake mushrooms",
+        "1/2 cup fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded",
+        "2 scallions, sliced",
+        "1 cup snow peas, trimmed",
+        "2 Napa cabbage leaves, quartered",
+        "1 carrot, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Chicken",
+        "Garlic",
+        "Quick & Easy",
+        "Dinner",
+        "Tofu",
+        "Healthy",
+        "Noodle",
+        "Simmer",
+        "Boil",
+        "Gourmet",
+        "Dairy Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-chicken-hot-pot-with-sesame-and-garlic-dipping-sauces-350887"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-noodle-salad-with-snap-peas-359313.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-noodle-salad-with-snap-peas-359313.json
new file mode 100644
index 000000000..f56c683fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-noodle-salad-with-snap-peas-359313.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.",
+        "Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired."
+    ],
+    "ingredients": [
+        "12 ounces sugar snap peas, strings removed",
+        "1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)",
+        "1 tablespoon Asian sesame oil",
+        "2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips",
+        "6 green onions, thinly sliced",
+        "1 cup Mango-Sesame Dressing",
+        "Toasted sesame seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Chicken",
+        "Picnic",
+        "Kid-Friendly",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Noodle",
+        "Sugar Snap Pea",
+        "Green Onion/Scallion",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asian Chicken-Noodle Salad with Snap Peas",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-chicken-noodle-salad-with-snap-peas-359313"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-noodle-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-noodle-salad.json
new file mode 100644
index 000000000..bd069c629
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-noodle-salad.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.",
+        "Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.",
+        "In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.",
+        "Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled."
+    ],
+    "ingredients": [
+        "1 (3 ounce) package ramen noodle pasta, crushed",
+        "2 tablespoons butter, melted",
+        "1/2 cup sunflower seeds",
+        "1/2 cup pine nuts",
+        "3 cups shredded bok choy",
+        "5 green onions, thinly sliced",
+        "1 cup diced, cooked chicken breast meat",
+        "1 (5 ounce) can water chestnuts, drained",
+        "12 pods snow peas",
+        "1/2 cup vegetable oil",
+        "1/4 cup rice wine vinegar",
+        "1 tablespoon soy sauce",
+        "1/4 cup white sugar",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken Noodle Salad",
+    "url": "http://allrecipes.com/recipe/16422/asian-chicken-noodle-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-noodle-soup.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-noodle-soup.json
new file mode 100644
index 000000000..6a69e7254
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-noodle-soup.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil.  Stir noodles into boiling water and cook until al dente, 8 to 10 minutes.  (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.)  Drain and divide into two serving bowls.",
+        "Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions.  Cut chicken into bite-sized pieces and stir into boiling broth.  When broth returns to a boil, crack eggs into broth.  Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes.  Pour the chicken soup over the noodles in the bowls and serve immediately."
+    ],
+    "ingredients": [
+        "4 ounces dry Chinese noodles",
+        "1 (14.5 ounce) can chicken broth",
+        "6 shiitake mushrooms, sliced",
+        "2 green onions, chopped",
+        "1 skinless, boneless chicken breast half",
+        "2 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken Noodle Soup",
+    "url": "http://allrecipes.com/recipe/26356/asian-chicken-noodle-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-pasta-salad.json
new file mode 100644
index 000000000..3b68340a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-pasta-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Place in large bowl with chicken.",
+        "In large skillet or wok, heat 1 tablespoon oil.  Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes.  Remove carrots, place in bowl with chicken and pasta.  Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes.  Remove mushrooms and place in bowl.",
+        "Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil.  Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally.  Remove vegetables with slotted spoon and toss with pasta and chicken.",
+        "Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste.  Serve warm or cold."
+    ],
+    "ingredients": [
+        "8 ounces rotelle pasta",
+        "5 boneless chicken breast halves, cooked and cut into bite-sized pieces",
+        "5 tablespoons vegetable oil",
+        "1 teaspoon salt, divided",
+        "2 carrots, sliced diagonally",
+        "1/2 pound fresh mushrooms, quartered",
+        "1/2 head broccoli, cut into florets",
+        "1/2 head cauliflower, broken into small florets",
+        "1/4 cup water",
+        "1 bunch green onions, chopped",
+        "2 tablespoons soy sauce",
+        "3 tablespoons sesame oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken Pasta Salad",
+    "url": "http://allrecipes.com/recipe/18365/asian-chicken-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-108162.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-108162.json
new file mode 100644
index 000000000..1bebdab56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-108162.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Whisk together all vinaigrette ingredients.",
+        "Toss salad ingredients with vinaigrette in a large bowl until combined well."
+    ],
+    "ingredients": [
+        "1/4 cup soy sauce",
+        "2 tablespoons seasoned rice vinegar",
+        "2 tablespoons vegetable oil",
+        "1 tablespoon Asian sesame oil",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon finely grated peeled fresh ginger",
+        "1 teaspoon dried hot red pepper flakes",
+        "4 cups coarsely shredded cooked chicken (about 1 pound)",
+        "1/2 pound Napa cabbage, cut into 1-inch pieces (3 1/2 cups)",
+        "1/4 pound snow peas, cut diagonally into 1-inch pieces",
+        "1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces",
+        "3 scallions, finely chopped",
+        "1/2 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Chicken",
+        "Ginger",
+        "No-Cook",
+        "Quick & Easy",
+        "Lunch",
+        "Cucumber",
+        "Summer",
+        "Healthy",
+        "Cabbage",
+        "Sesame",
+        "Cilantro",
+        "Soy Sauce",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asian Chicken Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-chicken-salad-108162"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-2540.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-2540.json
new file mode 100644
index 000000000..65707d6fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-2540.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Line baking sheet with foil. Place chicken on sheet. Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil and dry mustard in large bowl. Brush chicken with some of dressing. Add rice vinegar to remaining dressing; set aside. Bake chicken until just cooked through, about 15 minutes. Cool completely.",
+        "Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large skillet and heat to 375\u00b0F. Fry wonton strips in batches until crisp and golden, about 45 seconds. Drain wonton strips on paper towels. Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds. Drain rice sticks on paper towels.",
+        "Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to coat. Mix in wonton strips and rice sticks just before serving. Pass remaining dressing separately."
+    ],
+    "ingredients": [
+        "4 boneless skinless chicken breast halves",
+        "1 1/2 cups teriyaki sauce",
+        "1/4 cup hoisin sauce*",
+        "1/4 cup sesame seeds, toasted",
+        "6 tablespoons oriental sesame oil",
+        "2 tablespoons dry mustard",
+        "1/2 cup rice vinegar",
+        "2 cups vegetable oil (for deep frying)",
+        "1/2 package wonton skins, cut into 1/4-inch strips",
+        "1 1/2 ounces thin rice-stick noodles (mai fun)*",
+        "8 cups sliced iceberg lettuce",
+        "2 cups chopped fresh cilantro",
+        "1 6 1/2-ounce package Japanese fish cake,* cut into strips (optional)",
+        "1/2 cup drained cucumbers from cucumber kimchi,* sliced (optional)",
+        "5 green onions, sliced",
+        "*Available at Asian markets, specialty foods stores and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Fish",
+        "Poultry",
+        "Vegetable",
+        "Bake",
+        "Fry",
+        "Fall",
+        "California"
+    ],
+    "title": "Asian Chicken Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-chicken-salad-2540"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-cups.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-cups.json
new file mode 100644
index 000000000..8cf1eb832
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-cups.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.",
+        "Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.",
+        "Stir dressing into chicken mixture to thoroughly coat salad with dressing.",
+        "Hollow out dinner rolls to make small bowls; fill rolls with salad to serve."
+    ],
+    "ingredients": [
+        "2 cooked boneless, skinless chicken breast halves, shredded",
+        "1/2 head cabbage, finely shredded",
+        "1/2 cup corn kernels",
+        "1/4 cup chopped fresh cilantro",
+        "2 green onions, chopped",
+        "3 tablespoons sliced almonds",
+        "1/2 cup mayonnaise",
+        "2 tablespoons rice wine vinegar",
+        "1 1/2 tablespoons lemon juice",
+        "1 tablespoon white sugar",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon salt",
+        "1 teaspoon chile-garlic sauce (such as Sriracha\u00ae)",
+        "1 teaspoon paprika",
+        "1 teaspoon red pepper flakes",
+        "1/2 teaspoon minced garlic",
+        "1/2 teaspoon sesame oil",
+        "1/2 teaspoon honey",
+        "1/8 teaspoon ground ginger",
+        "12 dinner rolls"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken Salad Cups",
+    "url": "http://allrecipes.com/recipe/229051/asian-chicken-salad-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-in-a-jar.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-in-a-jar.json
new file mode 100644
index 000000000..9feed62f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-in-a-jar.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Layer 1/2 cup carrots, 1/3 cup bell peppers, 1/2 cup chow mein noodles, 1/2 cup chicken, and 1 cup romaine in each jar.",
+        "Whisk peanut butter, water, soy sauce, vegetable oil, sugar, rice vinegar, and coriander in a bowl until dressing is smooth. Chill salads and dressing, covered, until ready to serve. Serve jars with dressing on the side."
+    ],
+    "ingredients": [
+        "3 carrots, peeled and julienned",
+        "2 red bell peppers, julienned",
+        "3 cups chow mein noodles",
+        "3 cups shredded, cooked chicken breast meat",
+        "6 cups shredded romaine lettuce",
+        "6 (1-quart) jars with lids",
+        "1/4 cup creamy peanut butter",
+        "3 tablespoons water",
+        "2 tablespoons low-sodium soy sauce",
+        "1 tablespoon vegetable oil",
+        "1 tablespoon white sugar",
+        "2 1/2 teaspoons rice vinegar",
+        "1 teaspoon ground coriander"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken Salad in a Jar",
+    "url": "http://allrecipes.com/recipe/256427/asian-chicken-salad-in-a-jar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-with-roasted-peanuts-106300.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-with-roasted-peanuts-106300.json
new file mode 100644
index 000000000..dc0de04ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-with-roasted-peanuts-106300.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve."
+    ],
+    "ingredients": [
+        "3/4 cup bottled Asian-style dressing",
+        "1/4 cup chopped fresh cilantro",
+        "2 tablespoons chopped fresh ginger",
+        "1 6-ounce package baby spinach leaves",
+        "2 cups mixed sliced red, yellow and green bell peppers",
+        "1 2- to 2 1/2-pound rotisserie chicken, meat torn into bite-size pieces (about 4 cups)",
+        "1/2 cup honey-roasted peanuts",
+        "1 mango, peeled, pitted, sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Chicken",
+        "Ginger",
+        "Leafy Green",
+        "No-Cook",
+        "Mango",
+        "Peanut",
+        "Bell Pepper",
+        "Spring",
+        "Cilantro"
+    ],
+    "title": "Asian Chicken Salad with Roasted Peanuts",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-chicken-salad-with-roasted-peanuts-106300"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-with-snap-peas-and-bok-choy-242110.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-with-snap-peas-and-bok-choy-242110.json
new file mode 100644
index 000000000..6fcfae544
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad-with-snap-peas-and-bok-choy-242110.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.",
+        "Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.",
+        "* Available in the Asian foods section of some supermarkets and at Asian markets."
+    ],
+    "ingredients": [
+        "2 skinless boneless chicken breast halves (about 1 pound)",
+        "5 fresh cilantro sprigs plus 1/3 cup chopped cilantro",
+        "1 whole green onion plus 2 green onions, chopped",
+        "1 8-ounce package sugar snap peas",
+        "3 baby bok choy, thinly sliced crosswise",
+        "1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise",
+        "1 red jalape\u00f1o chile, thinly sliced",
+        "1/4 cup ponzu*",
+        "2 1/2 tablespoons seasoned rice vinegar",
+        "2 1/2 tablespoons vegetable oil",
+        "1 tablespoon minced peeled fresh ginger"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Chicken",
+        "Ginger",
+        "Onion",
+        "Low Carb",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Cucumber",
+        "Spring",
+        "Healthy",
+        "Bok Choy",
+        "Jalape\u00f1o",
+        "Cilantro",
+        "Sugar Snap Pea",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asian Chicken Salad with Snap Peas and Bok Choy",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-chicken-salad-with-snap-peas-and-bok-choy-242110"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad.json
new file mode 100644
index 000000000..ae7a09328
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.",
+        "To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.",
+        "In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and  toasted sesame seeds. Let chill about 10 minutes,  and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately."
+    ],
+    "ingredients": [
+        "2 tablespoons brown sugar",
+        "2 teaspoons soy sauce",
+        "1 tablespoon sesame oil (optional)",
+        "1/4 cup vegetable oil",
+        "3 tablespoons rice vinegar",
+        "1 (8 ounce) package dried rice noodles",
+        "1 head iceberg lettuce - rinsed, dried, and chopped",
+        "4 boneless chicken breast halves, cooked and shredded",
+        "3 green onions, chopped",
+        "1 tablespoon sesame seeds, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken Salad",
+    "url": "http://allrecipes.com/recipe/14252/asian-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-sliders.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-sliders.json
new file mode 100644
index 000000000..88a9031dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-sliders.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine first six ingredients (through the five-spice seasoning) in your slow cooker. Mix well. Add the chicken breasts, turning so they are coated with the sauce.",
+        "Cover and cook on high for 4 hours. Use the back of a wooden spoon to gently shred the chicken. Stir so that the shredded chicken is evenly coated with the sauce. Set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.",
+        "Serve the pulled chicken on rolls. Top with pickled jalapenos and chopped green onions."
+    ],
+    "ingredients": [
+        "1 cup MUSSELMAN'S\u00ae Apple Butter",
+        "1/4 small onion, minced",
+        "2 cloves garlic, smashed",
+        "2 tablespoons low sodium soy sauce",
+        "1 tablespoon honey",
+        "1/2 teaspoon five-spice seasoning",
+        "1 pound boneless, skinless chicken breasts",
+        "8 slider rolls or small dinner rolls",
+        "Pickled jalapenos",
+        "Green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken Sliders",
+    "url": "http://allrecipes.com/recipe/234608/asian-chicken-sliders/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-thighs-with-mustard-gre.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-thighs-with-mustard-gre.json
new file mode 100644
index 000000000..4730253b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-thighs-with-mustard-gre.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat; add oil and swirl to coat the skillet. Cook and stir chicken until browned, about 4 minutes. Add onion; cook and stir until softened, about 4 minutes. Add ginger and garlic and stir until fragrant, about 1 minute.",
+        "Pour chicken broth and rice wine into the skillet; scrape any browned bits off the bottom with a wooden spoon. Stir in honey, soy sauce, and Worcestershire sauce. Simmer sauce until thickened, about 5 minutes.",
+        "Stir 1/3 of the mustard greens into the skillet; cook and stir until wilted, 3 to 5 minutes. Repeat twice more with remaining mustard greens."
+    ],
+    "ingredients": [
+        "1 teaspoon sesame oil",
+        "1 pound boneless chicken thighs, cut into 2-inch pieces",
+        "1/2 onion, chopped",
+        "1 tablespoon grated fresh ginger",
+        "2 cloves garlic, minced",
+        "1/3 cup chicken broth",
+        "2 tablespoons rice wine",
+        "1 tablespoon honey",
+        "1 tablespoon soy sauce",
+        "1 teaspoon Worcestershire sauce",
+        "3/4 pound mustard greens, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken Thighs With Mustard Greens",
+    "url": "http://allrecipes.com/recipe/256010/asian-chicken-thighs-with-mustard-gre/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-wings.json
new file mode 100644
index 000000000..095bfcdef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-wings.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Whisk Worcestershire sauce, honey, oyster sauce, soy sauce, garlic, vinegar, thyme, sesame seeds, and Chinese five-spice powder together in a large bowl; add chicken wings and toss to coat completely. Let chicken marinate 30 minutes. Transfer chicken wings and marinade to a deep baking dish.",
+        "Bake wings in the preheated oven, turning and spooning marinade over wings every 20 minutes, until chicken is cooked through and sauce is thick and bubbling, about 90 minutes."
+    ],
+    "ingredients": [
+        "1/3 cup Worcestershire sauce",
+        "1/3 cup honey",
+        "1/3 cup oyster sauce",
+        "1/4 cup soy sauce",
+        "6 cloves garlic, minced",
+        "2 tablespoons vinegar",
+        "1 teaspoon thyme",
+        "1 teaspoon sesame seeds, or to taste",
+        "1 teaspoon Chinese five-spice powder (optional)",
+        "4 pounds chicken wings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken Wings",
+    "url": "http://allrecipes.com/recipe/234413/asian-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-chicken-with-peanuts.json b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-with-peanuts.json
new file mode 100644
index 000000000..1ae9eb612
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-chicken-with-peanuts.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.",
+        "Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.",
+        "Reduce the heat to medium.  Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet.  Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice."
+    ],
+    "ingredients": [
+        "2 tablespoons cornstarch",
+        "1 3/4 cups Swanson\u00ae Chicken Stock",
+        "2 tablespoons soy sauce",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon sesame oil (optional)",
+        "2 tablespoons vegetable oil",
+        "1 pound skinless, boneless chicken breast, cut into strips",
+        "2 cups broccoli florets",
+        "2 small red peppers, cut into 2-inch-long strips",
+        "2 cloves garlic, minced",
+        "1/2 cup salted peanuts",
+        "4 cups Hot cooked regular long-grain white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Chicken with Peanuts",
+    "url": "http://allrecipes.com/recipe/177567/asian-chicken-with-peanuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-coconut-rice.json b/serverless-fleets/data/input/inferencing/recipes/asian-coconut-rice.json
new file mode 100644
index 000000000..cf5a9b964
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-coconut-rice.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can coconut milk",
+        "1 1/4 cups water",
+        "1 teaspoon sugar",
+        "1 pinch salt",
+        "1 1/2 cups uncooked jasmine rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Coconut Rice",
+    "url": "http://allrecipes.com/recipe/56059/asian-coconut-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-cole-slaw-with-seared-scallops-17.json b/serverless-fleets/data/input/inferencing/recipes/asian-cole-slaw-with-seared-scallops-17.json
new file mode 100644
index 000000000..78a04de04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-cole-slaw-with-seared-scallops-17.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place pea pods in heavy small skillet. Add enough water to cover pea pods. Boil 30 seconds. Drain. Rinse under cold water to cool. Drain and pat dry.",
+        "Combine cabbage, bean sprouts, bell pepper, cucumber, green onion, cilantro and pea pods in medium bowl. Add dressing and toss well. (Can be prepared 2 hours ahead. Refrigerate.)",
+        "Divide cole slaw between plates, mounding slightly in center. Combine scallops and soy sauce in small bowl. Heat oil in heavy medium skillet over high heat until almost smoking. Add scallops to skillet and cook 30 seconds. Turn scallops and continue cooking until scallops are golden brown on top and bottom and just cooked through, about 20 seconds longer. Divide scallops between plates, arranging decoratively around coleslaw."
+    ],
+    "ingredients": [
+        "2/3 cup Chinese pea pods, trimmed",
+        "2 cups finely sliced savoy cabbage",
+        "2 cup mung bean sprouts",
+        "1/2 small red bell pepper, sliced",
+        "1 small pickling cucumber, quartered, sliced",
+        "1 green onion, sliced",
+        "2 tablespoons chopped fresh cilantro",
+        "Ginger Dressing",
+        "14 sea scallops",
+        "1 teaspoon soy sauce",
+        "2 teaspoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Shellfish",
+        "Vegetable",
+        "Scallop"
+    ],
+    "title": "Asian Cole Slaw with Seared Scallops",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-cole-slaw-with-seared-scallops-17"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw-light.json b/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw-light.json
new file mode 100644
index 000000000..8c2a9bb8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw-light.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place ramen noodles in colander; break into quarters.  Pour boiling water over noodles to soften slightly.  Use a fork to separate noodles.  Rinse quickly with cold water; drain.",
+        "Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving."
+    ],
+    "ingredients": [
+        "1 (3 ounce) package beef ramen noodles",
+        "2 cups boiling water",
+        "3 tablespoons olive oil",
+        "3 tablespoons apple cider vinegar",
+        "3 tablespoons granular no-calorie sucralose sweetener (e.g., Splenda \u00ae)",
+        "1 (16 ounce) bag coleslaw mix",
+        "6 green onions, chopped",
+        "1/2 cup sunflower seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Coleslaw Light",
+    "url": "http://allrecipes.com/recipe/143597/asian-coleslaw-light/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw-with-candied-walnuts.json b/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw-with-candied-walnuts.json
new file mode 100644
index 000000000..d344b5758
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw-with-candied-walnuts.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.",
+        "To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool."
+    ],
+    "ingredients": [
+        "4 cups shredded red cabbage",
+        "1 cup shredded jicama",
+        "1/2 cup shredded carrots",
+        "2 tablespoons chopped cilantro",
+        "1/2 cup Kikkoman Lime Ponzu",
+        "6 tablespoons sesame oil",
+        "1/4 cup orange juice",
+        "1/2 teaspoon grated ginger",
+        "Candied Walnuts:",
+        "1 cup walnuts",
+        "1/2 cup sugar",
+        "1/2 teaspoon vanilla",
+        "1/2 teaspoon cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Coleslaw with Candied Walnuts",
+    "url": "http://allrecipes.com/recipe/216963/asian-coleslaw-with-candied-walnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw-with-shredded-chicken-or-turkey-5113.json b/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw-with-shredded-chicken-or-turkey-5113.json
new file mode 100644
index 000000000..a4524f154
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw-with-shredded-chicken-or-turkey-5113.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Whisk first 6 ingredients in large bowl to blend. Mix in chicken or turkey; let stand 5 minutes. Mix in cabbage, celery, onion and cilantro. Season with salt and pepper. Chill at least 1 hour and up to 3 hours to blend flavors, tossing occasionally."
+    ],
+    "ingredients": [
+        "1/4 cup soy sauce",
+        "2 tablespoons white wine vinegar",
+        "2 tablespoons chopped peeled fresh ginger",
+        "2 tablespoons oriental sesame oil",
+        "1 tablespoon sugar",
+        "1/2 teaspoon dried crushed red pepper",
+        "4 cooked skinless boneless chicken breast halves, shredded, or 5 cups shredded cooked turkey",
+        "1 1 1/2-pound green cabbage, cored, thinly sliced (about 12 cups)",
+        "4 celery stalks, thinly sliced",
+        "1 medium-size red onion, very thinly sliced",
+        "1 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Ginger",
+        "Onion",
+        "turkey",
+        "No-Cook",
+        "Celery",
+        "Spring",
+        "Chill",
+        "Cabbage",
+        "Cilantro",
+        "Soy Sauce"
+    ],
+    "title": "Asian Coleslaw with Shredded Chicken or Turkey",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-coleslaw-with-shredded-chicken-or-turkey-5113"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw.json
new file mode 100644
index 000000000..6f1298b50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-coleslaw.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.",
+        "In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2805594.jpg",
+    "ingredients": [
+        "6 tablespoons rice wine vinegar",
+        "6 tablespoons vegetable oil",
+        "5 tablespoons creamy peanut butter",
+        "3 tablespoons soy sauce",
+        "3 tablespoons brown sugar",
+        "2 tablespoons minced fresh ginger root",
+        "1 1/2 tablespoons minced garlic",
+        "5 cups thinly sliced green cabbage",
+        "2 cups thinly sliced red cabbage",
+        "2 cups shredded napa cabbage",
+        "2 red bell peppers, thinly sliced",
+        "2 carrots, julienned",
+        "6 green onions, chopped",
+        "1/2 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Coleslaw",
+    "url": "http://allrecipes.com/recipe/14297/asian-coleslaw/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-corn-fritters.json b/serverless-fleets/data/input/inferencing/recipes/asian-corn-fritters.json
new file mode 100644
index 000000000..088d9c90c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-corn-fritters.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine the onion, garlic, ground coriander, cayenne pepper, black pepper, salt, and sweetened condensed milk in the work bowl of a food processor, and pulse 4 to 5 times, until the mixture forms a smooth paste.",
+        "Scoop the spice paste into a large bowl, and stir in the corn, chives, peas, rice flour, all-purpose flour, egg, water, shrimp, and red chile pepper. Mix together to form a thick batter.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels."
+    ],
+    "ingredients": [
+        "1/2 cup coarsely chopped sweet onion",
+        "1/4 cup coarsely chopped garlic",
+        "2 teaspoons ground coriander",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon ground black pepper",
+        "2 teaspoons salt",
+        "3 tablespoons sweetened condensed milk",
+        "3 cups fresh corn kernels, roughly mashed",
+        "1 cup chopped fresh chives",
+        "1/2 cup frozen peas",
+        "1/4 cup white rice flour",
+        "2 tablespoons all-purpose flour",
+        "1 egg, beaten",
+        "1/4 cup water",
+        "1/2 cup chopped raw shrimp (optional)",
+        "3 tablespoons thinly sliced red chile pepper (optional)",
+        "4 cups vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Corn Fritters",
+    "url": "http://allrecipes.com/recipe/174045/asian-corn-fritters/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-crab-and-cuke-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-crab-and-cuke-salad.json
new file mode 100644
index 000000000..e361085f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-crab-and-cuke-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat."
+    ],
+    "ingredients": [
+        "1 cucumber, sliced",
+        "salt and ground black pepper to taste",
+        "1 (8 ounce) package imitation crabmeat, coarsely chopped",
+        "1 tablespoon white wine vinegar",
+        "1 tablespoon soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Crab and Cuke Salad",
+    "url": "http://allrecipes.com/recipe/105601/asian-crab-and-cuke-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-crab-cake-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-crab-cake-salad.json
new file mode 100644
index 000000000..e10ed8824
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-crab-cake-salad.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Mix 1 cup panko, egg, 2 tablespoons mayonnaise, sesame seeds, 1 teaspoon chile-garlic sauce, ginger, sesame oil, and soy sauce together in a large bowl; season with salt and pepper. Fold crabmeat into the panko mixture. Cover bowl with plastic wrap and refrigerate 1 hour.",
+        "Spread 1/4 cup panko onto a plate. Shape crab mixture into 6 small, thick patties; press into the panko to coat.",
+        "Melt butter in a skillet over medium heat. Cook crab cakes in the melted butter until golden brown, about 4 minutes per side.",
+        "Put 1 cup arugula on each of 6 plates. Top each pile of arugula with a crab cake.",
+        "Whisk 2 tablespoons mayonnaise, 1 tablespoon chile-garlic sauce, rice vinegar, and lemon juice together in a bowl until smooth; drizzle over arugula and crab cakes."
+    ],
+    "ingredients": [
+        "1 cup panko (Japanese bread crumbs)",
+        "1 egg, beaten",
+        "2 tablespoons mayonnaise",
+        "1 tablespoon toasted sesame seeds",
+        "1 teaspoon chile-garlic sauce (such as Sriracha\u00ae)",
+        "1 teaspoon grated fresh ginger root",
+        "1 teaspoon sesame oil",
+        "1/4 teaspoon soy sauce",
+        "1 pound fresh crabmeat, well drained",
+        "salt and ground black pepper to taste",
+        "1/4 cup panko (Japanese bread crumbs)",
+        "2 tablespoons butter",
+        "6 cups arugula leaves",
+        "2 tablespoons mayonnaise",
+        "1 tablespoon chile-garlic sauce (such as Sriracha\u00ae)",
+        "1 tablespoon rice vinegar",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Crab Cake Salad",
+    "url": "http://allrecipes.com/recipe/228335/asian-crab-cake-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-and-peanut-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-and-peanut-salad.json
new file mode 100644
index 000000000..c9facb0ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-and-peanut-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.",
+        "Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight."
+    ],
+    "ingredients": [
+        "1 teaspoon vegetable oil",
+        "4 cloves garlic, minced",
+        "3 tablespoons white vinegar",
+        "1 teaspoon white sugar, or to taste",
+        "1 tablespoon Asian-style chili-garlic sauce",
+        "1 tablespoon fish sauce",
+        "1 teaspoon ground coriander",
+        "1/2 teaspoon red pepper flakes (optional)",
+        "2 cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced",
+        "1/2 cup chopped peanuts",
+        "2 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Cucumber and Peanut Salad",
+    "url": "http://allrecipes.com/recipe/228066/asian-cucumber-and-peanut-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-ribbon-salad-105612.json b/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-ribbon-salad-105612.json
new file mode 100644
index 000000000..1a01ad1f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-ribbon-salad-105612.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.",
+        "Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1/4 cup seasoned rice vinegar",
+        "1/2 teaspoon sugar",
+        "1 teaspoon soy sauce",
+        "1/2 teaspoon Asian sesame oil",
+        "1 1/2 English cucumbers (1 1/4 lb total), halved crosswise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Vinegar",
+        "Cucumber",
+        "Healthy",
+        "Soy Sauce",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Asian Cucumber Ribbon Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-cucumber-ribbon-salad-105612"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-salad.json
new file mode 100644
index 000000000..ecf02128d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.",
+        "Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.",
+        "Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately."
+    ],
+    "ingredients": [
+        "2 cucumbers - halved lengthwise, seeded, and sliced",
+        "2 teaspoons salt",
+        "1/2 cup rice vinegar",
+        "1/4 cup white sugar",
+        "2 tablespoons sesame oil",
+        "1 tablespoon minced garlic",
+        "1 tablespoon minced fresh ginger root",
+        "1 tablespoon sesame seeds",
+        "4 fresh red chile peppers, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Cucumber Salad",
+    "url": "http://allrecipes.com/recipe/192623/asian-cucumber-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-thai-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-thai-salad.json
new file mode 100644
index 000000000..f28807982
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-cucumber-thai-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.",
+        "Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint."
+    ],
+    "ingredients": [
+        "1/3 cup distilled white vinegar",
+        "1/3 cup white sugar",
+        "1/2 teaspoon ground coriander",
+        "1/2 teaspoon crushed red pepper flakes",
+        "1/2 teaspoon salt",
+        "2 pounds cucumbers - halved, seeded, and sliced",
+        "1/2 cup finely chopped red onion",
+        "2 roma (plum) tomatoes, chopped",
+        "2 tablespoons chopped fresh cilantro",
+        "2 tablespoons chopped fresh mint",
+        "1/4 cup chopped roasted peanuts",
+        "fresh mint sprigs (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Cucumber Thai Salad",
+    "url": "http://allrecipes.com/recipe/201910/asian-cucumber-thai-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-deviled-egg-pretzel-crisps.json b/serverless-fleets/data/input/inferencing/recipes/asian-deviled-egg-pretzel-crisps.json
new file mode 100644
index 000000000..f17d9df58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-deviled-egg-pretzel-crisps.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they're incorporated into the yolk mixture.",
+        "Spread (or pipe) the yolk mixture onto a Snack Factory(R) Pretzel Crisps(R), and sprinkle with black sesame seeds and green onion slices.",
+        "If not serving right away, refrigerate until ready to serve for up to 3 hours."
+    ],
+    "ingredients": [
+        "6 hard-cooked eggs",
+        "1/3 cup mayonnaise",
+        "1 teaspoon soy sauce",
+        "1 teaspoon wasabi paste",
+        "1 teaspoon grated fresh ginger root",
+        "1 teaspoon rice wine vinegar",
+        "2 tablespoons panko bread crumbs",
+        "12 Original Snack Factory\u00ae Pretzel Crisps\u00ae",
+        "1 teaspoon black sesame seeds",
+        "2 tablespoons thinly sliced green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Deviled Egg Pretzel Crisps\u00ae",
+    "url": "http://allrecipes.com/recipe/247401/asian-deviled-egg-pretzel-crisps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-dipping-sauce-232814.json b/serverless-fleets/data/input/inferencing/recipes/asian-dipping-sauce-232814.json
new file mode 100644
index 000000000..09ba72ed1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-dipping-sauce-232814.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir together all ingredients in a bowl."
+    ],
+    "ingredients": [
+        "3 tablespoons packed light brown sugar",
+        "1/4 cup Asian fish sauce",
+        "3 tablespoons fresh lime juice",
+        "1 or 2 thinly sliced fresh Thai chiles (1 to 2 inches long) or 1/4 teaspoon dried hot red pepper flakes",
+        "1 garlic clove, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Garlic",
+        "Quick & Easy",
+        "Lime",
+        "Hot Pepper",
+        "Gourmet"
+    ],
+    "title": "Asian Dipping Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-dipping-sauce-232814"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-dipping-sauce-51165600.json b/serverless-fleets/data/input/inferencing/recipes/asian-dipping-sauce-51165600.json
new file mode 100644
index 000000000..92c64a33f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-dipping-sauce-51165600.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a medium saucepan, soak the kombu in the water for 1 to 2 hours.",
+        "Set the saucepan of kombu on the stove and turn the heat up to high. When the water begins to throw bubbles but before it reaches a rolling boil, remove the kombu with tongs and discard. Stir the katsuobushi into the broth, and return to a boil. Reduce the heat and simmer for 1 minute. Remove from the heat and let sit for 10 minutes.",
+        "Strain through a cheesecloth-lined strainer set over a large bowl, then press as much liquid out of the katsuobushi as you can. Reserve the liquid. Discard the katsuobushi. You can add a dried shiitake mushroom to the liquid as it cools. Dashi keeps in the refrigerator for 1 week, or until it starts to cloud.",
+        "Combine the dashi, scallions, cilantro, vinegar, soy sauce, ginger, mirin, sesame oil, and hot pepper flakes in a medium bowl. Season to taste with more vinegar, soy, and red pepper flakes. Give the sauce a few hours to meld before serving.",
+        "Serve the pork shoulder shredded or chopped, along with rice and leaves of bibb (or other) lettuce. Let guests use the lettuce leaves to make rolls filled with pork and rice and dipped in the sauce."
+    ],
+    "ingredients": [
+        "1/2 ounce (three 7-inch pieces) kombu seaweed, available at Japanese markets",
+        "6 cups cool water",
+        "1 ounce shaved katsuobushi (bonito flakes), available at Japanese markets",
+        "1 dried shiitake mushroom, optional",
+        "2 cups cooled dashi, from recipe below",
+        "1/4 cup thinly sliced scallions",
+        "1/4 cup roughly chopped cilantro",
+        "1/4 cup rice vinegar (cider vinegar or ume plum vinegar can be used instead)",
+        "3 tablespoons soy sauce",
+        "2 tablespoons minced ginger (from a 2-inch piece)",
+        "2 tablespoons mirin",
+        "1/2 teaspoon toasted sesame oil",
+        "Pinch hot pepper flakes or togarashi, optional"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Ginger",
+        "Mushroom",
+        "Side",
+        "Vinegar",
+        "Cilantro",
+        "Soy Sauce",
+        "Green Onion/Scallion"
+    ],
+    "title": "Asian Dipping Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-dipping-sauce-51165600"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-dipping-sauce.json b/serverless-fleets/data/input/inferencing/recipes/asian-dipping-sauce.json
new file mode 100644
index 000000000..015679dc9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-dipping-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice wine vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. Stir the mixture until smooth; refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/4 cup white sugar",
+        "2 tablespoons soy sauce",
+        "2 tablespoons rice wine vinegar",
+        "2 tablespoons ketchup",
+        "1 tablespoon lemon juice",
+        "1 teaspoon garlic and red chile paste, or more to taste",
+        "1/8 teaspoon sesame oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Dipping Sauce",
+    "url": "http://allrecipes.com/recipe/234598/asian-dipping-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-eggplant-2616.json b/serverless-fleets/data/input/inferencing/recipes/asian-eggplant-2616.json
new file mode 100644
index 000000000..26a7ec53d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-eggplant-2616.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and ginger in processor and puree until paste forms.",
+        "Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant.",
+        "Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 bunch fresh cilantro, stems trimmed",
+        "5 tablespoons canned low-salt chicken broth",
+        "2 green onions, chopped",
+        "2 large garlic cloves",
+        "1 small jalape\u00f1o chili, chopped",
+        "1 tablespoon minced peeled fresh ginger",
+        "4 tablespoons peanut oil",
+        "1 1 1/4-pound eggplant, cut lengthwise into 3/4-inch-wide slices and\u00a0slices cut crosswise into 3/4-inch-wide-strips",
+        "1 tablespoon soy sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Ginger",
+        "Vegetable",
+        "Side",
+        "Stir-Fry",
+        "Quick & Easy",
+        "Eggplant",
+        "Jalape\u00f1o",
+        "Cilantro",
+        "Soy Sauce",
+        "Washington, D.C.",
+        "Dairy Free",
+        "Tree Nut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asian Eggplant",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-eggplant-2616"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-fiesta-chicken-marinade.json b/serverless-fleets/data/input/inferencing/recipes/asian-fiesta-chicken-marinade.json
new file mode 100644
index 000000000..8a7936d47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-fiesta-chicken-marinade.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine Kikkoman Soy Sauce, lemon juice, garlic, cilantro, olive oil, onion powder, and black pepper. Mix well.",
+        "Place chicken in marinade and marinate in the refrigerator for at least 2 hours or overnight. Grill following your favorite method. Serve with your favorite salsa."
+    ],
+    "ingredients": [
+        "1/3 cup Kikkoman Soy Sauce",
+        "1 lemon, juiced",
+        "2 cloves garlic, minced",
+        "1/4 cup fresh cilantro",
+        "1/2 cup olive oil",
+        "1 teaspoon onion powder",
+        "1/2 teaspoon coarsely ground black pepper",
+        "2 pounds boneless, skinless chicken breasts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Fiesta Chicken Marinade",
+    "url": "http://allrecipes.com/recipe/237742/asian-fiesta-chicken-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-fire-meat.json b/serverless-fleets/data/input/inferencing/recipes/asian-fire-meat.json
new file mode 100644
index 000000000..60a2de848
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-fire-meat.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.",
+        "Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "1 tablespoon sesame oil",
+        "2 tablespoons brown sugar",
+        "3 cloves garlic, crushed",
+        "1 large red onion, chopped",
+        "ground black pepper to taste",
+        "1 teaspoon red pepper flakes",
+        "2 tablespoons sesame seeds",
+        "2 leeks, chopped",
+        "1 small carrot, chopped",
+        "1 pound beef round steak, sliced paper thin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Fire Meat",
+    "url": "http://allrecipes.com/recipe/37965/asian-fire-meat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-flair-flat-iron-steak.json b/serverless-fleets/data/input/inferencing/recipes/asian-flair-flat-iron-steak.json
new file mode 100644
index 000000000..51b984538
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-flair-flat-iron-steak.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.",
+        "Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak."
+    ],
+    "ingredients": [
+        "2 tablespoons sesame oil",
+        "1 tablespoon minced garlic",
+        "1 teaspoon salt",
+        "1/2 teaspoon onion powder",
+        "1 teaspoon Cajun seasoning",
+        "1 teaspoon green hot pepper sauce",
+        "2 teaspoons soy sauce",
+        "1 teaspoon teriyaki sauce",
+        "2 teaspoons brown sugar",
+        "12 ounces flat iron steaks",
+        "3 tablespoons sesame oil",
+        "1/2 red bell pepper, sliced",
+        "2 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Flair Flat Iron Steak",
+    "url": "http://allrecipes.com/recipe/169263/asian-flair-flat-iron-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-flank-steak-2129.json b/serverless-fleets/data/input/inferencing/recipes/asian-flank-steak-2129.json
new file mode 100644
index 000000000..174905ad2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-flank-steak-2129.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.",
+        "Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce."
+    ],
+    "ingredients": [
+        "1/4 cup soy sauce",
+        "1/4 cup Worcestershire sauce",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons chopped fresh cilantro",
+        "1 tablespoon minced fresh ginger",
+        "1 1 1/4-pound flank steak, fat trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Ginger",
+        "Broil",
+        "Marinate",
+        "Low Carb",
+        "Backyard BBQ",
+        "Steak",
+        "Grill",
+        "Grill/Barbecue",
+        "Cilantro",
+        "Soy Sauce",
+        "Florida"
+    ],
+    "title": "Asian Flank Steak",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-flank-steak-2129"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-flat-iron-steak.json b/serverless-fleets/data/input/inferencing/recipes/asian-flat-iron-steak.json
new file mode 100644
index 000000000..e0299f5ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-flat-iron-steak.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.",
+        "Remove steak from marinade and discard remaining marinade.",
+        "Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak."
+    ],
+    "ingredients": [
+        "1/2 cup reduced-sodium soy sauce",
+        "1/4 cup rice wine vinegar",
+        "1/4 cup brown sugar",
+        "1/4 cup sliced green onions",
+        "1 tablespoon minced garlic",
+        "1 tablespoon mustard powder",
+        "2 pounds flat iron steak",
+        "2 tablespoons sesame seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Flat Iron Steak",
+    "url": "http://allrecipes.com/recipe/237770/asian-flat-iron-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-flavored-coleslaw-with-rice-vinegar-and-ginger-106818.json b/serverless-fleets/data/input/inferencing/recipes/asian-flavored-coleslaw-with-rice-vinegar-and-ginger-106818.json
new file mode 100644
index 000000000..d4142e40d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-flavored-coleslaw-with-rice-vinegar-and-ginger-106818.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes. Set aside.",
+        "Combine cabbage and green onions in large bowl. Add vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before continuing.) Sprinkle with sesame seeds and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon sesame seeds",
+        "4 cups thinly sliced Napa cabbage (from about 1/2 large head)",
+        "1/2 cup thinly sliced green onions",
+        "3 tablespoons rice vinegar",
+        "2 tablespoons peanut oil",
+        "1 tablespoon minced peeled fresh ginger",
+        "1 teaspoon oriental sesame oil",
+        "1 teaspoon sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Vegetable",
+        "Side",
+        "No-Cook",
+        "Picnic",
+        "Low Fat",
+        "Summer",
+        "Healthy"
+    ],
+    "title": "Asian-Flavored Coleslaw with Rice Vinegar and Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-flavored-coleslaw-with-rice-vinegar-and-ginger-106818"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-fruit-salad-with-papaya-mint-sauce-5243.json b/serverless-fleets/data/input/inferencing/recipes/asian-fruit-salad-with-papaya-mint-sauce-5243.json
new file mode 100644
index 000000000..2f7162c19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-fruit-salad-with-papaya-mint-sauce-5243.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint."
+    ],
+    "ingredients": [
+        "1/2 large pineapple, peeled, cored, cut into 1/2-inch pieces (about 2 cups)",
+        "1 medium papaya, peeled, seeded, cut into 1/2-inch pieces (about 1 cup)",
+        "1/2 large cantaloupe, peeled, seeded, cut into 1/2-inch pieces (about 2 cups)",
+        "1 11-ounce can peeled whole lychees in heavy syrup, drained, halved lengthwise",
+        "1/2 cup seedless red grapes, halved",
+        "1/2 cup seedless green grapes, halved",
+        "Papaya-Mint Sauce",
+        "1/4 cup sweetened shredded or flaked coconut, toasted",
+        "Fresh mint sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Dessert",
+        "Side",
+        "Low Sodium",
+        "Cantaloupe",
+        "Coconut",
+        "Papaya",
+        "Pineapple",
+        "Mint",
+        "Healthy",
+        "Vegan",
+        "Lychee",
+        "Grape",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asian Fruit Salad with Papaya-Mint Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-fruit-salad-with-papaya-mint-sauce-5243"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-garlic-beef-cubes-vietnamese-b.json b/serverless-fleets/data/input/inferencing/recipes/asian-garlic-beef-cubes-vietnamese-b.json
new file mode 100644
index 000000000..5ef41c951
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-garlic-beef-cubes-vietnamese-b.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.",
+        "Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.",
+        "Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.",
+        "Serve beef alongside dipping sauce."
+    ],
+    "ingredients": [
+        "1 1/2 pounds beef tenderloin, cut into cubes",
+        "Marinade:",
+        "2 tablespoons olive oil",
+        "2 tablespoons oyster sauce (such as Maekrua\u00ae)",
+        "4 large cloves garlic, minced, or more to taste",
+        "1 tablespoon Cabernet Sauvignon wine",
+        "1 teaspoon fish sauce",
+        "1 teaspoon ground black pepper, or more to taste",
+        "1 teaspoon soy sauce (optional)",
+        "1 teaspoon dark soy sauce (optional)",
+        "2 drops sesame oil, or more to taste",
+        "Dipping Sauce:",
+        "1 tablespoon fish sauce (optional)",
+        "1 tablespoon lemon juice (optional)",
+        "1 tablespoon ground black pepper (optional)",
+        "2 tablespoons olive oil",
+        "2 tablespoons oyster sauce (such as Maekrua\u00ae)",
+        "4 cloves garlic, minced, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Garlic Beef Cubes (Vietnamese Bo Luc Lac or Shaking Beef)",
+    "url": "http://allrecipes.com/recipe/244962/asian-garlic-beef-cubes-vietnamese-b/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-garlic-chicken-532.json b/serverless-fleets/data/input/inferencing/recipes/asian-garlic-chicken-532.json
new file mode 100644
index 000000000..6c1276f26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-garlic-chicken-532.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small bowl to blend. Season chicken breast halves on both sides with seasoning mix. Heat oil in heavy large skillet over medium-high heat. Add chicken and saut\u00e9until golden, about 4 minutes per side. Pour vinegar mixture over chicken. Add bay leaves. Reduce heat to low, cover skillet and simmer until chicken is just cooked through, about 10 minutes. Using tongs, transfer chicken to plate. Boil pan juices 2 minutes. Season to taste with salt. Spoon over chicken, discarding bay leaves. Serve with rice."
+    ],
+    "ingredients": [
+        "1/2 cup distilled white vinegar",
+        "1/2 cup canned low-salt chicken broth",
+        "10 large garlic cloves, chopped",
+        "2 1/2 tablespoons soy sauce",
+        "1/4 teaspoon ground pepper",
+        "4 skinless boneless chicken breast halves",
+        "2 teaspoons onion-herb seasoning mix (such as Mrs. Dash)",
+        "1 tablespoon oriental sesame oil",
+        "3 large bay leaves",
+        "Cooked white rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Garlic",
+        "Poultry",
+        "Quick & Easy",
+        "Low Cal",
+        "Winter",
+        "California"
+    ],
+    "title": "Asian Garlic Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-garlic-chicken-532"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-german-fusion-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-german-fusion-potato-salad.json
new file mode 100644
index 000000000..ca20d3522
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-german-fusion-potato-salad.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.",
+        "Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.",
+        "In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.",
+        "Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving."
+    ],
+    "ingredients": [
+        "1 1/2 pounds red potatoes, scrubbed",
+        "1/2 cup frozen mixed vegetables",
+        "2 tablespoons extra virgin olive oil",
+        "1 large yellow onion, diced",
+        "1 tablespoon dried minced garlic",
+        "salt and pepper to taste",
+        "1 cup mayonnaise",
+        "1 tablespoon lemon juice",
+        "1 tablespoon Worcestershire sauce",
+        "1/2 tablespoon sesame oil",
+        "1/2 tablespoon hot sauce",
+        "1 teaspoon wasabi powder",
+        "1 teaspoon ground ginger",
+        "1 teaspoon ground turmeric",
+        "1 cup cooked, cubed ham",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-German Fusion Potato Salad",
+    "url": "http://allrecipes.com/recipe/64358/asian-german-fusion-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-ginger-catfish.json b/serverless-fleets/data/input/inferencing/recipes/asian-ginger-catfish.json
new file mode 100644
index 000000000..7dc3ddab4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-ginger-catfish.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.",
+        "Stir soy sauce into the broth mixture; add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve."
+    ],
+    "ingredients": [
+        "1 cup chicken broth",
+        "1 tablespoon minced fresh ginger root",
+        "1 tablespoon minced garlic",
+        "2 tablespoons soy sauce",
+        "1 1/4 pounds thin catfish fillets",
+        "6 large white mushrooms, sliced",
+        "1/4 cup sliced green onion",
+        "1 tablespoon chopped fresh cilantro (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Ginger Catfish",
+    "url": "http://allrecipes.com/recipe/228053/asian-ginger-catfish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-ginger-dressing.json b/serverless-fleets/data/input/inferencing/recipes/asian-ginger-dressing.json
new file mode 100644
index 000000000..03bd54a09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-ginger-dressing.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator."
+    ],
+    "ingredients": [
+        "3 cloves garlic, minced",
+        "2 tablespoons minced fresh ginger root",
+        "3/4 cup olive oil",
+        "1/3 cup rice vinegar",
+        "1/2 cup soy sauce",
+        "3 tablespoons honey",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Ginger Dressing",
+    "url": "http://allrecipes.com/recipe/49923/asian-ginger-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-ginger-grill-marinade.json b/serverless-fleets/data/input/inferencing/recipes/asian-ginger-grill-marinade.json
new file mode 100644
index 000000000..adb135c05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-ginger-grill-marinade.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved."
+    ],
+    "ingredients": [
+        "1/3 cup soy sauce",
+        "1/4 cup rice vinegar",
+        "2 tablespoons honey",
+        "2 tablespoons sesame oil",
+        "2 teaspoons minced garlic",
+        "1 tablespoon grated fresh ginger root",
+        "1 tablespoon chopped green onion or shallot",
+        "1 tablespoon raw sesame seeds",
+        "1/2 teaspoon ground pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Ginger Grill Marinade",
+    "url": "http://allrecipes.com/recipe/136518/asian-ginger-grill-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-glazed-chicken-thighs-352891.json b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-chicken-thighs-352891.json
new file mode 100644
index 000000000..16193130e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-chicken-thighs-352891.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "1. The day before serving, rinse the chicken and pat dry. Place in a bowl.",
+        "2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.",
+        "3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350\u00b0F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.",
+        "4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.",
+        "5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.",
+        "6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately."
+    ],
+    "ingredients": [
+        "8 chicken thighs",
+        "Finely grated zest of 2 oranges",
+        "3/4 cup fresh orange juice",
+        "1/4 cup honey",
+        "3 tablespoons soy sauce",
+        "2 tablespoons toasted sesame oil",
+        "1 tablespoon minced fresh ginger",
+        "1 tablespoon garlic",
+        "1/4 teaspoon crushed red pepper flakes",
+        "8 ounces rice noodles",
+        "4 scallions, thinly sliced, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Bake",
+        "Marinate",
+        "Kid-Friendly",
+        "Dinner",
+        "Noodle",
+        "Parade",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Asian-Glazed Chicken Thighs",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-glazed-chicken-thighs-352891"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-glazed-chicken-thighs.json b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-chicken-thighs.json
new file mode 100644
index 000000000..3256e39fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-chicken-thighs.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.",
+        "Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions."
+    ],
+    "ingredients": [
+        "1/2 cup rice vinegar",
+        "5 tablespoons honey",
+        "1/3 cup soy sauce (such as Silver Swan\u00ae)",
+        "1/4 cup Asian (toasted) sesame oil",
+        "3 tablespoons Asian chili garlic sauce",
+        "3 tablespoons minced garlic",
+        "salt to taste",
+        "8 skinless, boneless chicken thighs",
+        "1 tablespoon chopped green onion (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Glazed Chicken Thighs",
+    "url": "http://allrecipes.com/recipe/216943/asian-glazed-chicken-thighs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-glazed-melt-in-your-mouth-por.json b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-melt-in-your-mouth-por.json
new file mode 100644
index 000000000..43f77fd5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-melt-in-your-mouth-por.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.",
+        "For the glaze, whisk together 1/2 cup  teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.",
+        "Prepare an outdoor grill for high heat.",
+        "Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices."
+    ],
+    "ingredients": [
+        "1 gallon water",
+        "1/2 cup packed brown sugar",
+        "1/2 cup salt",
+        "2 tablespoons finely grated ginger",
+        "1/4 cup grated onion",
+        "1 lemon, thinly sliced",
+        "5 cloves garlic, minced",
+        "1/2 cup teriyaki sauce",
+        "1 (1 1/2 pound) pork tenderloin",
+        "1/2 cup teriyaki sauce",
+        "1/2 cup sweet and sour sauce",
+        "1/2 cup hoisin sauce",
+        "4 cloves garlic, minced",
+        "2 tablespoons finely grated ginger",
+        "3 tablespoons packed brown sugar",
+        "1/3 cup freshly squeezed orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/143477/asian-glazed-melt-in-your-mouth-por/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-glazed-salmon-355912.json b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-salmon-355912.json
new file mode 100644
index 000000000..fa056f6d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-salmon-355912.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic, and lime juice in a medium nonreactive saucepan.",
+        "Bring the mixture to a boil, reduce the heat to medium, and cook for 15 to 20 minutes, or until the sauce forms a glaze. Set aside.",
+        "Preheat the broiler.",
+        "Place the salmon fillets on a broiler pan and baste with the sauce. Let sit for 15 minutes. Broil them until cooked through, about 8 minutes, basting again with the glaze.",
+        "Remove the salmon from the heat and baste once more with the glaze before serving."
+    ],
+    "ingredients": [
+        "1/2 cup brown sugar",
+        "1/3 cup soy sauce",
+        "2 tablespoons hoisin sauce",
+        "2 tablespoons peeled and sliced ginger",
+        "Dried red pepper flakes",
+        "1/2 teaspoon chopped garlic",
+        "1 tablespoon fresh lime juice",
+        "1 1/2 to 2 pounds salmon fillets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Soy",
+        "Broil",
+        "Dinner",
+        "Salmon",
+        "Boil",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Asian Glazed Salmon",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-glazed-salmon-355912"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-glazed-wings-recipe.json b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-wings-recipe.json
new file mode 100644
index 000000000..e74b6f14e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-glazed-wings-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven 400 degrees F.",
+        "Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.",
+        "Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.",
+        "Serve hot or room temperature.",
+        "TIDBITS",
+        "Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temperature."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable or olive oil",
+        "12 whole chicken wings, drummers and tips",
+        "Salt and pepper",
+        "3/4 cup plum sauce",
+        "1/2 cup orange juice, eyeball it",
+        "2 inches ginger root, peeled",
+        "3 tablespoons tamari, dark soy sauce, eyeball it",
+        "1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy",
+        "1/4 cup chopped fresh cilantro leaves",
+        "1/4 cup chopped fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Asian Appetizer",
+        "Appetizer",
+        "Asian",
+        "Chicken",
+        "Poultry Recipes",
+        "Snack",
+        "Recipes for Parties",
+        "Super Bowl",
+        "Tailgate Party"
+    ],
+    "title": "Asian Glazed Wings",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/asian-glazed-wings-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-greens-with-chicken.json b/serverless-fleets/data/input/inferencing/recipes/asian-greens-with-chicken.json
new file mode 100644
index 000000000..16a5ba0b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-greens-with-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.",
+        "Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.",
+        "Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.",
+        "Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "1/4 cup diced onion",
+        "3 chicken tenders",
+        "1 pinch garlic salt",
+        "cracked black pepper to taste",
+        "3/4 cup bok choy, chopped",
+        "1 1/3 cups water",
+        "1 (5.6 ounce) box couscous, (such as Near East\u00ae Toasted Pine Nut)",
+        "1 tablespoon olive oil",
+        "12 cherry tomatoes, halved",
+        "1/4 ounce grated Mizithra cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Greens with Chicken",
+    "url": "http://allrecipes.com/recipe/238436/asian-greens-with-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-grilled-chicken.json b/serverless-fleets/data/input/inferencing/recipes/asian-grilled-chicken.json
new file mode 100644
index 000000000..c91378790
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-grilled-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.",
+        "Preheat an outdoor grill for medium-low heat; lightly oil the grate.",
+        "Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.",
+        "Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill."
+    ],
+    "ingredients": [
+        "1/3 cup soy sauce",
+        "1/3 cup brown sugar",
+        "2 tablespoons lime juice",
+        "2 tablespoons orange juice",
+        "1 tablespoon Thai-style sweet chili sauce",
+        "1 teaspoon chile-garlic sauce (such as Sriracha\u00ae)",
+        "3 cloves garlic, minced",
+        "1/4 teaspoon curry powder",
+        "4 skinless, boneless chicken thighs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Grilled Chicken",
+    "url": "http://allrecipes.com/recipe/211190/asian-grilled-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-ground-beef-and-pepper-saute.json b/serverless-fleets/data/input/inferencing/recipes/asian-ground-beef-and-pepper-saute.json
new file mode 100644
index 000000000..f0b1911e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-ground-beef-and-pepper-saute.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.",
+        "In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.",
+        "Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.",
+        "Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice."
+    ],
+    "ingredients": [
+        "1 cup dry jasmine rice",
+        "2 cups water",
+        "1 pound lean ground beef",
+        "1 tablespoon olive oil",
+        "1 red bell pepper, chopped",
+        "1 green bell pepper, chopped",
+        "1/4 cup chopped fresh parsley",
+        "2 large cloves garlic, thinly sliced",
+        "2 tablespoons minced fresh ginger root",
+        "1/4 teaspoon crushed red pepper",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 cup beef stock",
+        "1 tablespoon low-sodium soy sauce",
+        "1 teaspoon chile paste",
+        "1/2 teaspoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Ground Beef and Pepper Saute",
+    "url": "http://allrecipes.com/recipe/69754/asian-ground-beef-and-pepper-saute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-hot-pot-with-chicken-and-sweet-and-spicy-dipping-sauce-100683.json b/serverless-fleets/data/input/inferencing/recipes/asian-hot-pot-with-chicken-and-sweet-and-spicy-dipping-sauce-100683.json
new file mode 100644
index 000000000..7459e7d42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-hot-pot-with-chicken-and-sweet-and-spicy-dipping-sauce-100683.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan. Add enough cold water to cover mixture by 2 inches. Bring to simmer. Reduce heat to medium-low. Simmer gently until liquid is reduced to 4 cups, about 2 1/2 hours. Strain broth into large glass measuring cup; discard solids. Season broth to taste with salt. Refrigerate at least 30 minutes. Spoon fat off top of broth. (Can be made 2 days ahead. Cover and chill.)",
+        "Using scissors, cut noodles into 3-inch lengths. Place in large bowl. Add enough hot water to cover; let stand until softened, about 10 minutes. Drain well.",
+        "Arrange sliced chicken on platter. Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots, mint, cilantro, remaining 4 chopped green onions and noodles in separate bowls.",
+        "Return broth to saucepan; bring to simmer. Transfer broth to fondue pot. Set pot over fondue burner and adjust heat so that broth simmers. Allow guests to simmer chicken slices in broth until cooked through, about 3 minutes. Serve with sauce, vegetables and noodles."
+    ],
+    "ingredients": [
+        "2 pounds chicken wings",
+        "6 green onions, chopped",
+        "3 1/4-inch-thick slices fresh ginger",
+        "1 garlic clove",
+        "1/8 teaspoon whole black peppercorns",
+        "10 cups (or more) cold water",
+        "2 ounces bean thread noodles*",
+        "1 pound partially frozen skinless boneless chicken breasts, cut crosswise into 1/8-inch-thick slices",
+        "Sweet-and-Spicy Dipping Sauce",
+        "2 heads butter lettuce, leaves separated",
+        "1/2 cup finely shredded peeled carrots",
+        "1/3 cup fresh mint leaves",
+        "1/3 cup fresh cilantro leaves",
+        "*Clear dried noodles that are also known as cellophane or transparent noodles; available at Asian markets and in the Asian foods section of some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Ginger",
+        "Herb",
+        "Onion",
+        "Poultry",
+        "Vegetable",
+        "Dinner",
+        "Mint",
+        "Party",
+        "Noodle",
+        "Cilantro",
+        "Lettuce",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Asian Hot Pot with Chicken and Sweet-and-Spicy Dipping Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-hot-pot-with-chicken-and-sweet-and-spicy-dipping-sauce-100683"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-inspired-cucumbers-with-a-kick.json b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-cucumbers-with-a-kick.json
new file mode 100644
index 000000000..6347e4355
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-cucumbers-with-a-kick.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Whisk rice vinegar, lime juice, honey, ginger, peanut butter, garlic, sesame oil, red pepper flakes, and sriracha sauce together in a small bowl to make dressing.",
+        "Slice red onion into spirals with a spiralizer fitted with a straight-flat blade. Spiralize cucumbers into thin, curly ribbons; snip into serving-size lengths with kitchen shears or a knife. Transfer to a shallow bowl.",
+        "Drizzle dressing over onion and cucumbers; mix gently to combine. Garnish with peanuts and jalapeno pepper."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3819293.jpg",
+    "ingredients": [
+        "Dressing:",
+        "1/3 cup rice vinegar",
+        "1/2 lime, juiced",
+        "1 1/2 teaspoons honey",
+        "1 1/2 teaspoons minced fresh ginger root",
+        "1 teaspoon peanut butter",
+        "1/2 teaspoon minced garlic",
+        "1/2 teaspoon sesame oil",
+        "1/4 teaspoon red pepper flakes",
+        "1/2 teaspoon sriracha sauce",
+        "1/2 large red onion",
+        "2 cucumbers, unpeeled",
+        "Garnish:",
+        "2 tablespoons chopped peanuts, or to taste",
+        "1/2 jalapeno pepper, seeded and sliced, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Inspired Cucumbers with a Kick",
+    "url": "http://allrecipes.com/recipe/254915/asian-inspired-cucumbers-with-a-kick/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-inspired-grilled-asparagus.json b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-grilled-asparagus.json
new file mode 100644
index 000000000..75817e80a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-grilled-asparagus.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Grill asparagus on preheated grill until they turn bright green and have grill marks, about 5 minutes per side. Transfer to baking dish.",
+        "Whisk soy sauce and sesame oil together in a bowl; pour over cooked asparagus. Marinate in refrigerator for at least 30 minutes."
+    ],
+    "ingredients": [
+        "1 bunch fresh asparagus, trimmed",
+        "1 tablespoon soy sauce",
+        "1 tablespoon sesame oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Inspired Grilled Asparagus",
+    "url": "http://allrecipes.com/recipe/223471/asian-inspired-grilled-asparagus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-inspired-honey-vanilla-chicken.json b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-honey-vanilla-chicken.json
new file mode 100644
index 000000000..d2a4133ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-honey-vanilla-chicken.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.",
+        "Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.",
+        "Adjust oven rack to its top position, and turn oven on to Broil.",
+        "Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more."
+    ],
+    "ingredients": [
+        "3 tablespoons soy sauce",
+        "1 tablespoon orange juice",
+        "1 teaspoon hot pepper sauce, or to taste",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon light brown sugar",
+        "1 tablespoon honey",
+        "1/2 teaspoon minced garlic",
+        "1/2 tablespoon garlic powder",
+        "1/2 teaspoon Italian seasoning",
+        "1/2 teaspoon sesame oil",
+        "1/2 cup vegetable oil",
+        "2 pounds skinless, boneless chicken breast meat - cut into strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Inspired Honey-Vanilla Chicken",
+    "url": "http://allrecipes.com/recipe/137921/asian-inspired-honey-vanilla-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-inspired-mustard-greens.json b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-mustard-greens.json
new file mode 100644
index 000000000..59b887f99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-mustard-greens.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.",
+        "Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.",
+        "Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds."
+    ],
+    "ingredients": [
+        "1 tablespoon sesame seeds (optional)",
+        "1 teaspoon Asian (toasted) sesame oil",
+        "6 cups washed and chopped mustard greens",
+        "1/4 cup water",
+        "1 teaspoon minced garlic, or to taste",
+        "1 tablespoon soy sauce",
+        "2 teaspoons Japanese rice wine (mirin) vinegar",
+        "1 teaspoon sake (optional)",
+        "1 teaspoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Inspired Mustard Greens",
+    "url": "http://allrecipes.com/recipe/218501/asian-inspired-mustard-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-inspired-sloppy-joes.json b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-sloppy-joes.json
new file mode 100644
index 000000000..198ffdc6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-sloppy-joes.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat sesame oil in a large skillet over medium heat. Add pork; cook and stir until pork is no longer pink, about 5 to 7 minutes. Add scallions, ginger, lemongrass, and garlic powder; cook and stir until fragrant, 2 to 3 minutes.",
+        "Reduce heat to low. Stir in soy sauce and ketchup. Cook until flavors combine and mixture thickens slightly, 3 to 5 minutes. Season with salt and pepper.",
+        "Combine cabbage, wasabi mayonnaise, rice vinegar, and lime juice in a large bowl; toss to mix slaw.",
+        "Split each bread roll and fill with pork mixture. Top with slaw before serving."
+    ],
+    "ingredients": [
+        "Sloppy Joes:",
+        "1 tablespoon sesame oil",
+        "1 pound ground pork",
+        "3 scallions, trimmed and thinly sliced",
+        "1 (1 inch) piece minced fresh ginger root",
+        "1 stalk lemongrass, tough outer stalks removed, inner stalks thinly sliced",
+        "1 teaspoon garlic powder",
+        "1/4 cup reduced-sodium soy sauce",
+        "3 tablespoons ketchup",
+        "salt and ground black pepper to taste",
+        "Wasabi Slaw:",
+        "1 (10 ounce) package shredded cabbage",
+        "2 tablespoons wasabi-flavored mayonnaise (such as Trader Joe's\u00ae)",
+        "1 tablespoon rice vinegar",
+        "1 tablespoon lime juice",
+        "4 whole-wheat hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Inspired Sloppy Joes",
+    "url": "http://allrecipes.com/recipe/246458/asian-inspired-sloppy-joes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-inspired-vegetable-noodle-bowl.json b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-vegetable-noodle-bowl.json
new file mode 100644
index 000000000..620a65bca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-inspired-vegetable-noodle-bowl.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.",
+        "Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.",
+        "Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package egg noodles",
+        "3 1/2 cups vegetable stock",
+        "2 tablespoons soy sauce",
+        "1 tablespoon chopped fresh ginger",
+        "1 teaspoon Asian chile sauce",
+        "1 garlic clove, chopped",
+        "5 1/2 ounces frozen spinach, thawed",
+        "1 1/2 cups frozen green soybeans, thawed",
+        "1 red bell pepper, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Inspired Vegetable Noodle Bowl",
+    "url": "http://allrecipes.com/recipe/247154/asian-inspired-vegetable-noodle-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-island-grilled-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-island-grilled-chicken-salad.json
new file mode 100644
index 000000000..8d601657f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-island-grilled-chicken-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.",
+        "Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.",
+        "Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.",
+        "Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.",
+        "Arrange salad on plates; top with bell pepper, onion, and chicken."
+    ],
+    "ingredients": [
+        "1/4 cup DOLE\u00ae Pineapple Juice",
+        "1 tablespoon soy sauce",
+        "1 teaspoon packed brown sugar",
+        "1 clove garlic, finely chopped",
+        "2 (8 ounce) boneless, skinless chicken breasts",
+        "1 (10.7 ounce) package DOLE Asian Island Crunch\u2122 Salad Kit",
+        "1 cup red bell pepper, thinly sliced",
+        "1/4 cup DOLE Red Onion, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Island Grilled Chicken Salad",
+    "url": "http://allrecipes.com/recipe/217297/asian-island-grilled-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-kabocha-soup.json b/serverless-fleets/data/input/inferencing/recipes/asian-kabocha-soup.json
new file mode 100644
index 000000000..894ab56f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-kabocha-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil.",
+        "Brush flesh side of squash with vegetable oil. Place halves, flesh down, on prepared baking sheet. Bake until tender, 50 to 60 minutes. Let cool. Scoop out flesh and set aside.",
+        "Heat olive oil in a large, heavy pot over medium heat. Add chopped onion; cook and stir until translucent, about 10 minutes. Add garlic and ginger root; cook until fragrant, about 1 minute. Stir in red curry paste. Add cooked squash. Stir in Swanson(R) Unsalted Chicken Broth and coconut milk. Bring to a boil; reduce heat and simmer 30 minutes. Remove from heat. Season with salt and pepper.",
+        "Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Add additional Swanson(R) Unsalted Chicken Broth to bring the soup to your preferred consistency.",
+        "Season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of fresh lime juice."
+    ],
+    "ingredients": [
+        "1 (2 pound) kabocha squash, halved and seeded",
+        "2 teaspoons vegetable oil",
+        "2 tablespoons olive oil",
+        "1/2 cup chopped onion",
+        "1 clove garlic, chopped",
+        "1 (1 inch) piece minced fresh ginger root",
+        "3 tablespoons red curry paste",
+        "4 cups Swanson\u00ae Unsalted Chicken Broth, or more as needed",
+        "1 (13.5 ounce) can coconut milk",
+        "salt and pepper to taste",
+        "1/2 cup fresh cilantro leaves",
+        "1 lime"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Kabocha Soup",
+    "url": "http://allrecipes.com/recipe/245104/asian-kabocha-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-kale-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-kale-salad.json
new file mode 100644
index 000000000..767152817
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-kale-salad.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.",
+        "Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.",
+        "Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.",
+        "Top salad with fresh blueberries to serve."
+    ],
+    "ingredients": [
+        "6 cups finely chopped kale",
+        "2 cups finely chopped cabbage",
+        "1 cup dried cranberries",
+        "1 cup shredded carrots",
+        "1/2 cup sunflower seeds",
+        "1/4 cup minced shallot",
+        "1/3 cup rice vinegar",
+        "1/3 cup mirin",
+        "2 tablespoons soy sauce",
+        "2 tablespoons white sugar",
+        "2 tablespoons minced ginger",
+        "2 cloves minced garlic",
+        "2 tablespoons avocado oil",
+        "2 teaspoons sesame oil",
+        "2 cups fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Kale Salad",
+    "url": "http://allrecipes.com/recipe/245297/asian-kale-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-kale-with-noodles.json b/serverless-fleets/data/input/inferencing/recipes/asian-kale-with-noodles.json
new file mode 100644
index 000000000..7e0c59add
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-kale-with-noodles.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.",
+        "Heat the vegetable oil in a large skillet over medium heat.",
+        "Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.",
+        "Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.",
+        "Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes.",
+        "Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.",
+        "Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package spaghetti",
+        "2 tablespoons vegetable oil",
+        "1 clove garlic, minced",
+        "1 (1 inch) piece fresh ginger root, minced",
+        "4 cups torn kale leaves",
+        "1/4 cup soy sauce",
+        "1 cup water",
+        "4 eggs, beaten",
+        "1 teaspoon crushed red pepper (optional)",
+        "1 teaspoon sesame oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Kale with Noodles",
+    "url": "http://allrecipes.com/recipe/220171/asian-kale-with-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-lamb-stir-fry-in-radicchio-wraps-109696.json b/serverless-fleets/data/input/inferencing/recipes/asian-lamb-stir-fry-in-radicchio-wraps-109696.json
new file mode 100644
index 000000000..165218c15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-lamb-stir-fry-in-radicchio-wraps-109696.json
@@ -0,0 +1,9 @@
+{
+    "directions": [],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [],
+    "title": "Asian Lamb Stir-Fry in Radicchio Wraps",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-lamb-stir-fry-in-radicchio-wraps-109696"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-lettuce-wraps.json b/serverless-fleets/data/input/inferencing/recipes/asian-lettuce-wraps.json
new file mode 100644
index 000000000..dca2ae244
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-lettuce-wraps.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large non-stick skillet, heat oil over medium heat. Add Garden Veggie Crumble, garlic and gingerroot. Cook for 2 minutes, stirring occasionally.",
+        "Stir in hoisin sauce and sesame oil. Add chile peppers or pepper sauce, to taste. Reduce heat to low; cook for 5 minutes.",
+        "Place about 3 tablespoons (45 mL) veggie filling on each lettuce leaf. Add toppings. Roll up lettuce."
+    ],
+    "ingredients": [
+        "2 teaspoons Spectrum Naturals\u00ae Canola Oil",
+        "1 (320 g) package Yves Veggie Cuisine\u00ae Garden Veggie Crumble",
+        "1 clove garlic, minced",
+        "2 teaspoons grated gingerroot",
+        "2 tablespoons hoisin sauce",
+        "1/2 teaspoon Spectrum Naturals\u00ae Sesame Oil unrefined",
+        "1 pinch dried red chile peppers",
+        "Leaf lettuce",
+        "Toppings:",
+        "1/2 cup shredded carrot",
+        "1/2 cup diced English cucumber",
+        "1/2 cup diced sweet red pepper",
+        "1/3 cup chopped green onion",
+        "1/3 cup chopped fresh coriander"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Lettuce Wraps",
+    "url": "http://allrecipes.com/recipe/238709/asian-lettuce-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-lime-and-cilantro-sauce-for-sal.json b/serverless-fleets/data/input/inferencing/recipes/asian-lime-and-cilantro-sauce-for-sal.json
new file mode 100644
index 000000000..62ce46fba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-lime-and-cilantro-sauce-for-sal.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro."
+    ],
+    "ingredients": [
+        "1/3 cup fresh lime juice",
+        "1 tablespoon soy sauce",
+        "1 1/2 teaspoons white sugar",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Lime and Cilantro Sauce For Salmon",
+    "url": "http://allrecipes.com/recipe/218625/asian-lime-and-cilantro-sauce-for-sal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-marinated-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/asian-marinated-pork-chops.json
new file mode 100644
index 000000000..a05b86751
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-marinated-pork-chops.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.",
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate.",
+        "Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1 cup soy sauce",
+        "1/2 cup brown sugar",
+        "2 cloves garlic, crushed",
+        "1 tablespoon ground ginger",
+        "1 tablespoon ground cumin",
+        "1 tablespoon roasted red chili paste",
+        "6 (1-inch thick) pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Marinated Pork Chops",
+    "url": "http://allrecipes.com/recipe/218072/asian-marinated-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-marinated-skirt-steak-recipe.json b/serverless-fleets/data/input/inferencing/recipes/asian-marinated-skirt-steak-recipe.json
new file mode 100644
index 000000000..467aed359
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-marinated-skirt-steak-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Whisk together the beer, orange juice, hoisin, mirin, soy, Worcestershire, Sriracha and sesame oil. Stir in the garlic and onions.",
+        "Place the steaks in a large baking dish and pour the marinade over top. Marinate at least 30 minutes, or up to overnight in the fridge.",
+        "Preheat a grill pan or grill over high heat.",
+        "Remove the steaks from the marinade, shaking off any excess. Discard the marinade. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes before slicing. Slice into thin slices across the grain and transfer to a serving plate. Sprinkle sesame seeds on top and serve."
+    ],
+    "ingredients": [
+        "1 bottle Japanese beer, such as Sapporo",
+        "1/2 cup orange juice",
+        "1/4 cup hoisin",
+        "1/4 cup mirin (Japanese sweet wine)",
+        "1/4 cup soy sauce",
+        "1/4 cup Worcestershire sauce",
+        "1 tablespoon Sriracha hot sauce",
+        "1 tablespoon sesame oil",
+        "3 cloves garlic, smashed",
+        "1 onion, coarsely chopped",
+        "2 flank steaks (about 4 pounds total)",
+        "Toasted sesame seeds, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Steak",
+        "Beef",
+        "Meat",
+        "Main Dish Recipes",
+        "Grilling",
+        "Marinating Recipes"
+    ],
+    "title": "Asian Marinated Skirt Steak",
+    "url": "http://www.foodnetwork.com/recipes/asian-marinated-skirt-steak-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-meatball-subs-with-hoisin-mayonnaise-recipe.json b/serverless-fleets/data/input/inferencing/recipes/asian-meatball-subs-with-hoisin-mayonnaise-recipe.json
new file mode 100644
index 000000000..8e04c6abd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-meatball-subs-with-hoisin-mayonnaise-recipe.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.",
+        "Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.",
+        "Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.",
+        "Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.",
+        "Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.",
+        "Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.",
+        "Photographs by Con Poulos"
+    ],
+    "ingredients": [
+        "1 slice white sandwich bread",
+        "1 1/2 tablespoons milk",
+        "1 teaspoon soy sauce",
+        "5 scallions, white and green parts separated",
+        "1 1/4 pounds ground pork",
+        "3 large cloves garlic, finely grated",
+        "1 tablespoon finely grated peeled ginger (about a 2-inch piece)",
+        "1/3 cup water chestnuts, drained, rinsed and chopped",
+        "1 large egg, lightly beaten",
+        "1/3 cup chopped fresh cilantro",
+        "1 1/2 teaspoons toasted sesame oil",
+        "Kosher salt and freshly ground pepper",
+        "1/2 cup hoisin sauce",
+        "1/4 cup mayonnaise",
+        "2 1/2 tablespoons fresh lime juice",
+        "3 to 4 teaspoons Asian chili-garlic sauce",
+        "Peanut or vegetable oil, for frying",
+        "1 cup bean sprouts",
+        "4 7-inch-long pieces baguette, split open"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Asian",
+        "Sandwich",
+        "Meat",
+        "Pork"
+    ],
+    "title": "Asian Meatball Subs With Hoisin Mayonnaise",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/asian-meatball-subs-with-hoisin-mayonnaise-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-meatballs-with-sesame-lime-dipping-sauce-238396.json b/serverless-fleets/data/input/inferencing/recipes/asian-meatballs-with-sesame-lime-dipping-sauce-238396.json
new file mode 100644
index 000000000..cbf1e2a24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-meatballs-with-sesame-lime-dipping-sauce-238396.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 500\u00b0F.",
+        "Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.",
+        "Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.",
+        "Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.",
+        "Serve meatballs with remaining sauce."
+    ],
+    "ingredients": [
+        "1/4 cup whole milk",
+        "1/4 cup fine dry bread crumbs",
+        "3/4 pound ground pork",
+        "3/4 pound ground veal",
+        "1 large egg, lightly beaten",
+        "1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped fresh cilantro plus 1/4 cup sprigs",
+        "1/4 cup fresh cilantro sprigs",
+        "5 tablespoons soy sauce",
+        "4 teaspoons Asian sesame oil",
+        "2 tablespoons fresh lime juice",
+        "2 tablespoons water",
+        "2 teaspoons sugar",
+        "Accompaniment: steamed white rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Citrus",
+        "Dairy",
+        "Egg",
+        "Herb",
+        "Pork",
+        "Soy",
+        "Bake",
+        "Quick & Easy",
+        "Gourmet"
+    ],
+    "title": "Asian Meatballs with Sesame Lime Dipping Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-meatballs-with-sesame-lime-dipping-sauce-238396"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodle-and-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-and-pasta-salad.json
new file mode 100644
index 000000000..fbdc3daf8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-and-pasta-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large pot with boiling salted water cook rotini pasta until al dente. Rinse with cool water.",
+        "In a large bowl combine cooked and drained rotini pasta, thawed sugar snap peas, thinly sliced carrots, and red onion.",
+        "In small bowl combine oil, sugar, and Oriental noodle flavor packet; blend well.",
+        "Pour sauce over large bowl of pasta and vegetables. Cover and refrigerate for at least 1 hour to blend flavors.",
+        "Just before serving break Oriental ramen noodles into small pieces and toss into salad. Serve chilled."
+    ],
+    "ingredients": [
+        "1 1/2 cups rotini pasta",
+        "1 1/2 cups sugar snap peas",
+        "1/2 cup thinly sliced carrots",
+        "2 red onions, cut into strips",
+        "1/3 cup vegetable oil",
+        "2 tablespoons white sugar",
+        "1 (3 ounce) package ramen noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Noodle and Pasta Salad",
+    "url": "http://allrecipes.com/recipe/11965/asian-noodle-and-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodle-bowl.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-bowl.json
new file mode 100644
index 000000000..02ab83838
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-bowl.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.",
+        "Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.",
+        "Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce."
+    ],
+    "ingredients": [
+        "1 pound bison skirt steak or bison ribeye steak",
+        "2 tablespoons soy sauce",
+        "1 (14.5 ounce) can beef broth",
+        "2 cups water",
+        "6 ounces vermicelli rice noodles or angel hair pasta",
+        "3/4 cup purchased peanut sauce",
+        "2 cups bite-size broccoli florets",
+        "2 medium carrots, cut into thin bite-size strips",
+        "1/4 cup chopped peanuts",
+        "2 sliced green onions",
+        "2 tablespoons chopped fresh cilantro (optional)",
+        "Asian chili sauce (Sriracha sauce) (optional)",
+        "Soy sauce (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Noodle Bowl",
+    "url": "http://allrecipes.com/recipe/233870/asian-noodle-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodle-dinner-salad-357029.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-dinner-salad-357029.json
new file mode 100644
index 000000000..79d8e93f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-dinner-salad-357029.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Take a quarter of the package of noodles for each serving and place in boiling water for 3 to 4 minutes. Cook only until just soft (al dente) but not too soft; separate the strands while boiling. Drain in colander and immediately rinse with cold water. Cool noodles in the refrigerator. Mix with other ingredients and dressing."
+    ],
+    "ingredients": [
+        "1 broiled 3 ounce breast of chicken shredded or 3 oz of deveined cooked shrimp",
+        "2 cups chopped romaine lettuce",
+        "1/2 cup cherry tomatoes",
+        "2 scallions, sliced (both white and green parts)",
+        "3 tbsp chopped cilantro",
+        "1/2 cup snow peas",
+        "2 or 3 tbsp of Asian Dressing",
+        "1 16-ounce package of thin Chinese noodles or Soba noodles or angel hair pasta",
+        "3 tbsp dark sesame oil",
+        "3 tbsp soy sauce (light)",
+        "2 tbsp balsamic or rice wine vinegar",
+        "2 tbsp of sugar",
+        "1 tbsp peanut butter",
+        "2 tbsp grated ginger",
+        "Zest of 1/2 lemon",
+        "1/2 tsp garlic powder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Chicken",
+        "Ginger",
+        "Tomato",
+        "Dinner",
+        "Healthy",
+        "Soy Sauce",
+        "Lettuce",
+        "Peanut Butter",
+        "Green Onion/Scallion",
+        "Dairy Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Asian Noodle Dinner Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-noodle-dinner-salad-357029"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodle-mushroom-and-cabbage-salad-106819.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-mushroom-and-cabbage-salad-106819.json
new file mode 100644
index 000000000..02f31a68a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-mushroom-and-cabbage-salad-106819.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.",
+        "Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.",
+        "Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)",
+        "Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve."
+    ],
+    "ingredients": [
+        "12 large dried shiitake mushrooms",
+        "1 tablespoon peanut oil",
+        "3 cups thinly sliced Napa cabbage",
+        "1 tablespoon minced peeled fresh ginger",
+        "1 tablespoon minced garlic",
+        "14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped",
+        "3 tablespoons soy sauce",
+        "1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles",
+        "1/3 cup oriental sesame oil",
+        "2 tablespoons fresh lemon juice",
+        "1 tablespoon unseasoned rice vinegar",
+        "2 teaspoons sugar",
+        "3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish",
+        "1 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Salad",
+        "Mushroom",
+        "Pasta",
+        "Side",
+        "Stir-Fry",
+        "Summer",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Asian Noodle, Mushroom, and Cabbage Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-noodle-mushroom-and-cabbage-salad-106819"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodle-salad-with-eggplant-sugar-snap-peas-and-lime-dressing-235582.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-salad-with-eggplant-sugar-snap-peas-and-lime-dressing-235582.json
new file mode 100644
index 000000000..9abcc57c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-salad-with-eggplant-sugar-snap-peas-and-lime-dressing-235582.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for eggplant and mushrooms and 5 minutes for green onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.",
+        "Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.",
+        "Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.",
+        "Test Kitchen Tip: The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking."
+    ],
+    "ingredients": [
+        "4 Japanese eggplants, unpeeled, cut on diagonal into 1/3-inch-thick slices",
+        "8 ounces fresh shiitake mushrooms, stemmed",
+        "2 bunches green onions, trimmed",
+        "1/4 cup Asian sesame oil",
+        "1 6-ounce package dried chuka soba (Japanese-style) noodles",
+        "1 8-ounce package sugar snap peas, trimmed",
+        "7 tablespoons hoisin sauce",
+        "3 1/2 tablespoons fresh lime juice",
+        "4 teaspoons finely grated lime peel",
+        "1 1/2 tablespoons minced peeled fresh ginger"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Vegetable",
+        "Side",
+        "High Fiber",
+        "Lime",
+        "Eggplant",
+        "Grill/Barbecue",
+        "Noodle",
+        "Sugar Snap Pea",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-noodle-salad-with-eggplant-sugar-snap-peas-and-lime-dressing-235582"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodle-salad-with-shrimp-352534.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-salad-with-shrimp-352534.json
new file mode 100644
index 000000000..39851ff8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-salad-with-shrimp-352534.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.",
+        "Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.",
+        "Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing."
+    ],
+    "ingredients": [
+        "1 6.75-ounce package rice stick noodles (maifun)",
+        "4 1/2 tablespoons fresh lime juice",
+        "3 tablespoons fish sauce (such as nam pla or nuoc nam)",
+        "4 teaspoons chili-garlic sauce",
+        "2 teaspoons sugar",
+        "1 pound peeled deveined cooked medium shrimp",
+        "1 cup thinly sliced Japanese cucumbers or Persian cucumbers",
+        "1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)",
+        "1 red bell pepper, thinly sliced",
+        "1/2 cup (loosely packed) fresh mint leaves",
+        "1/2 cup (loosely packed) fresh cilantro leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Low Fat",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Shrimp",
+        "Cucumber",
+        "Healthy",
+        "Noodle",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Asian Noodle Salad with Shrimp",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-noodle-salad-with-shrimp-352534"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodle-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-salad.json
new file mode 100644
index 000000000..c7bd8ed71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodle-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.",
+        "In a small bowl, mix together vinegar, soy sauce, oil, and ginger.",
+        "Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving."
+    ],
+    "ingredients": [
+        "8 ounces capellini pasta",
+        "1/2 pound shiitake mushrooms",
+        "1 red bell pepper, thinly sliced",
+        "1/4 cup rice vinegar",
+        "3 tablespoons soy sauce",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon grated fresh ginger",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Noodle Salad",
+    "url": "http://allrecipes.com/recipe/13968/asian-noodle-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodles-with-barbecued-duck-confit-243565.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodles-with-barbecued-duck-confit-243565.json
new file mode 100644
index 000000000..d4289b787
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodles-with-barbecued-duck-confit-243565.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Soak noodles in cold water to cover 30 minutes.",
+        "While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.",
+        "Preheat oven to 450\u00b0F with rack in middle.",
+        "Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.",
+        "Bring a pasta pot of water to a boil.",
+        "Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.",
+        "Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.",
+        "Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.",
+        "Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary",
+        "Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary"
+    ],
+    "ingredients": [
+        "7 ounces (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)",
+        "2 medium carrots, cut into matchsticks",
+        "1/4 pound Chinese long beans or regular green beans, cut into 1-inch lengths",
+        "4 Confit Duck Legs at room temperature",
+        "1/2 cup chopped scallions (about 3)",
+        "2 cups coarsely torn mixed fresh herbs such as mint, cilantro, and basil",
+        "2 tablespoons hoisin sauce",
+        "1 tablespoon fresh lime juice",
+        "2 teaspoons Sriracha (Southeast Asian chile sauce)",
+        "1/4 cup soy sauce",
+        "3 tablespoons Chinese black vinegar (preferably Chinkiang)",
+        "1 1/2 tablespoons packed dark brown sugar",
+        "1 teaspoon Asian sesame oil",
+        "1 garlic clove, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Duck",
+        "Broil",
+        "Vinegar",
+        "Green Bean",
+        "Carrot",
+        "Noodle",
+        "Soy Sauce",
+        "Simmer",
+        "Gourmet",
+        "Lunar New Year"
+    ],
+    "title": "Asian Noodles with Barbecued Duck Confit",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-noodles-with-barbecued-duck-confit-243565"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodles-with-ginger-cilantro-sauce-1767.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodles-with-ginger-cilantro-sauce-1767.json
new file mode 100644
index 000000000..0a571b23b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodles-with-ginger-cilantro-sauce-1767.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.",
+        "With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss."
+    ],
+    "ingredients": [
+        "1 12-ounce package fresh oriental-style water noodles or linguine",
+        "3 tablespoons oriental sesame oil",
+        "2 1/2 tablespoons minced peeled fresh ginger",
+        "1 small jalape\u00f1o chili, seeded",
+        "1 cup (packed) fresh cilantro leaves",
+        "1 tablespoon soy sauce",
+        "1 tablespoon rice vinegar",
+        "1 tablespoon creamy peanut butter",
+        "3 tablespoons (or more) canned chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Ginger",
+        "Herb",
+        "Pasta",
+        "Side",
+        "Quick & Easy"
+    ],
+    "title": "Asian Noodles with Ginger-Cilantro Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-noodles-with-ginger-cilantro-sauce-1767"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodles-with-pan-seared-flank-steak-104062.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodles-with-pan-seared-flank-steak-104062.json
new file mode 100644
index 000000000..5edf57097
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodles-with-pan-seared-flank-steak-104062.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning ccasionally.",
+        "Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.",
+        "Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes. Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain. Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro."
+    ],
+    "ingredients": [
+        "1 tablespoon plus 4 teaspoons soy sauce",
+        "1 teaspoon honey",
+        "1/8 teaspoon dried crushed red pepper",
+        "1 8-ounce piece flank steak",
+        "2 tablespoons rice vinegar",
+        "1 tablespoon vegetable oil",
+        "2 teaspoons oriental sesame oil",
+        "1 1/2 teaspoons minced peeled ginger",
+        "2 garlic cloves, minced",
+        "Nonstick vegetable oil spray",
+        "1 9-ounce package fresh angel hair pasta or 9 ounces thin spaghetti",
+        "2 medium carrots, peeled, cut into matchstick-size strips",
+        "4 ounces fresh snow peas, trimmed, halved diagonally",
+        "1/3 cup thinly sliced green onions",
+        "5 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Pasta",
+        "Vegetable",
+        "Marinate",
+        "Dinner",
+        "Meat",
+        "Steak",
+        "Fall",
+        "Summer",
+        "Noodle",
+        "Soy Sauce",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Asian Noodles with Pan-Seared Flank Steak",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-noodles-with-pan-seared-flank-steak-104062"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-noodles.json b/serverless-fleets/data/input/inferencing/recipes/asian-noodles.json
new file mode 100644
index 000000000..562ada9fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-noodles.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil.  Cook pasta according to package directions; add mushrooms and pepper during last 2 minutes of cooking.",
+        "Combine vinegar, soy sauce, oil, and ginger to make dressing.",
+        "Drain pasta and vegetables.  Transfer to a serving bowl; combine with dressing.  Sprinkle with parsley before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4657.jpg",
+    "ingredients": [
+        "1 (8 ounce) package capellini pasta",
+        "\u00bd cup fresh shiitake mushrooms, stemmed and sliced",
+        "1  red bell peppers, sliced",
+        "\u00bc cup rice vinegar",
+        "3 tablespoons soy sauce",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon grated fresh ginger",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Noodles",
+    "url": "http://allrecipes.com/recipe/11702/asian-noodles/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-orange-chicken.json b/serverless-fleets/data/input/inferencing/recipes/asian-orange-chicken.json
new file mode 100644
index 000000000..7ccf1acaa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-orange-chicken.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.",
+        "Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.",
+        "In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.",
+        "Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.",
+        "Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally."
+    ],
+    "ingredients": [
+        "Sauce:",
+        "1 1/2 cups water",
+        "2 tablespoons orange juice",
+        "1/4 cup lemon juice",
+        "1/3 cup rice vinegar",
+        "2 1/2 tablespoons soy sauce",
+        "1 tablespoon grated orange zest",
+        "1 cup packed brown sugar",
+        "1/2 teaspoon minced fresh ginger root",
+        "1/2 teaspoon minced garlic",
+        "2 tablespoons chopped green onion",
+        "1/4 teaspoon red pepper flakes",
+        "3 tablespoons cornstarch",
+        "2 tablespoons water",
+        "Chicken:",
+        "2 boneless, skinless chicken breasts, cut into 1/2 inch pieces",
+        "1 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "3 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Orange Chicken",
+    "url": "http://allrecipes.com/recipe/61024/asian-orange-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pasta-salad-with-beef-broccoli.json b/serverless-fleets/data/input/inferencing/recipes/asian-pasta-salad-with-beef-broccoli.json
new file mode 100644
index 000000000..99bdb82d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pasta-salad-with-beef-broccoli.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in  oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.",
+        "Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.",
+        "Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve."
+    ],
+    "ingredients": [
+        "Soy-Ginger Dressing:",
+        "3 medium garlic cloves, minced",
+        "6 tablespoons soy sauce",
+        "1 tablespoon rice wine vinegar",
+        "1 tablespoon sugar",
+        "1 tablespoon sesame oil",
+        "1 teaspoon ground ginger",
+        "3/4 teaspoon hot red pepper flakes",
+        "2 tablespoons mayonnaise",
+        "1/4 cup vegetable oil",
+        "Pasta Salad:",
+        "2 tablespoons salt",
+        "1 pound penne pasta",
+        "8 ounces broccoli florets",
+        "1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips",
+        "3 medium carrots, peeled and coarsely grated",
+        "1 medium red bell pepper, cut into bite-size strips",
+        "2 cups bean sprouts",
+        "3 green onions, thinly sliced",
+        "1/2 cup chopped roasted (or honey-roasted) peanuts",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Pasta Salad with Beef, Broccoli and Bean Sprouts",
+    "url": "http://allrecipes.com/recipe/106381/asian-pasta-salad-with-beef-broccoli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-pasta-salad.json
new file mode 100644
index 000000000..1f13cfc6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pasta-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Blanch broccoli in rapidly boiling water for 3 to 5 minutes.  Remove from the water.  Blanch snow peas for 1 to 2 minutes.  Remove from water.",
+        "Cook one pound of pasta in a large pan of boiling water until al dente.  Drain, and transfer to a large bowl.",
+        "Toss pasta with salad dressing.  Toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. Season with salt and pepper to taste.",
+        "Refrigerate for several hours or overnight.  When serving, sprinkle with sesame oil and sesame seeds."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package pasta",
+        "2 cups broccoli florets",
+        "1 red bell pepper, chopped",
+        "1/2 cup diced red onion",
+        "1 cup snow peas",
+        "1 cup Asian-style salad dressing",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 tablespoon minced fresh ginger root (optional)",
+        "1 tablespoon minced garlic (optional)",
+        "1 tablespoon sesame oil",
+        "1/2 tablespoon sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Pasta Salad",
+    "url": "http://allrecipes.com/recipe/11898/asian-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pasta.json b/serverless-fleets/data/input/inferencing/recipes/asian-pasta.json
new file mode 100644
index 000000000..732118e9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pasta.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.",
+        "Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package thin spaghetti",
+        "2 tablespoons sesame oil",
+        "1 dash soy sauce",
+        "1/2 teaspoon cayenne pepper",
+        "1 red bell pepper, julienned",
+        "1 bunch fresh cilantro leaves, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Pasta",
+    "url": "http://allrecipes.com/recipe/42239/asian-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-avocado-salad-with-garam-masala-syrup-231987.json b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-avocado-salad-with-garam-masala-syrup-231987.json
new file mode 100644
index 000000000..5995689a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-avocado-salad-with-garam-masala-syrup-231987.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.",
+        "Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes. Transfer seeds to a plate and season with salt.",
+        "Halve, pit, and peel avocados, then thinly slice lengthwise. Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.",
+        "Halve pears and core, then thinly slice lengthwise. Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.",
+        "Drain pears, reserving syrup, and arrange slices on 4 plates. Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1/2 cup sugar",
+        "1 (2-inch-long) piece cinnamon stick",
+        "2 (1- by 1/4-inch) pieces fresh ginger, smashed",
+        "2 teaspoons green or white cardamom pods, lightly crushed",
+        "2 teaspoons coriander seeds, lightly crushed",
+        "10 whole black peppercorns, lightly crushed",
+        "1/4 teaspoon dried hot red pepper flakes",
+        "1/4 cup raw green (hulled) pumpkin seeds (not roasted)",
+        "2 firm-ripe California avocados (1 to 1 1/4 lb)",
+        "1/4 cup fresh lemon juice",
+        "2 Asian pears (1 lb total)",
+        "4 oz mixed microgreens or baby greens (4 cups)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Appetizer",
+        "Quick & Easy",
+        "Pear",
+        "Spice",
+        "Avocado",
+        "Summer",
+        "Gourmet",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Asian Pear and Avocado Salad with Garam Masala Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pear-and-avocado-salad-with-garam-masala-syrup-231987"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-frisee-salad-243525.json b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-frisee-salad-243525.json
new file mode 100644
index 000000000..9bc8ee04f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-frisee-salad-243525.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Boil vinegar with sugar and 1/4 teaspoon salt in a small heavy saucepan, stirring, until reduced by half, about 3 minutes. Transfer to a cup.",
+        "Wash leeks and pat dry. Cook in oil with 1/4 teaspoon salt in cleaned saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.",
+        "Arrange fris\u00e9e and pear on plates. Drizzle with hot leeks in oil, then vinegar reduction. Grind pepper over salads."
+    ],
+    "ingredients": [
+        "1/2 cup balsamic vinegar",
+        "1 teaspoon packed brown sugar",
+        "2 medium leeks (white and pale green parts only), halved lengthwise and thinly sliced",
+        "1/4 cup extra-virgin olive oil",
+        "1/2 pound fris\u00e9e, torn (8 cups)",
+        "1 large Asian pear (8 to 10 ounces), thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Side",
+        "Quick & Easy",
+        "Leek",
+        "Vegan",
+        "Asian Pear",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Asian Pear and Fris\u00e9e Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pear-and-frisee-salad-243525"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-ginger-vinaigrette-51209420.json b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-ginger-vinaigrette-51209420.json
new file mode 100644
index 000000000..80031f90a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-ginger-vinaigrette-51209420.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10\u201315 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.",
+        "Pur\u00e9e Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.",
+        "DO AHEAD: Ginger oil can be made 1 week ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill."
+    ],
+    "ingredients": [
+        "1 2\" piece ginger, peeled, thinly sliced",
+        "1/2 cup olive oil",
+        "1/2 Asian pear, peeled, cored, cut into large pieces",
+        "3 tablespoons apple cider vinegar",
+        "2 tablespoons white miso",
+        "2 teaspoons finely grated lime zest",
+        "1 teaspoon pink peppercorns",
+        "1/2 teaspoon white peppercorns",
+        "Kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Salad Dressing",
+        "Lime",
+        "Asian Pear"
+    ],
+    "title": "Asian Pear and Ginger Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pear-and-ginger-vinaigrette-51209420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-grapefruit-salad-with-em-sake-em-granita-and-pear-sorbet-354894.json b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-grapefruit-salad-with-em-sake-em-granita-and-pear-sorbet-354894.json
new file mode 100644
index 000000000..f6c427338
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-grapefruit-salad-with-em-sake-em-granita-and-pear-sorbet-354894.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.",
+        "Process pear mixture in ice cream maker according to manufacturer's instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.",
+        "Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.",
+        "Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.",
+        "Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.",
+        "Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.",
+        "Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve."
+    ],
+    "ingredients": [
+        "3/4 cup water",
+        "3/4 cup sugar",
+        "2 tablespoons light corn syrup",
+        "Pinch of salt",
+        "3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)",
+        "1 1/3 cups coarsely filtered sake",
+        "2 tablespoons water",
+        "3/4 teaspoon unflavored gelatin",
+        "1 1/2 cups water",
+        "1 1/2 cups sugar",
+        "4 ruby red grapefruits or white grapefruits",
+        "2 large unpeeled Asian pears",
+        "Fresh fennel fronds (optional; for garnish)",
+        "Special equipment: Ice cream maker"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Dessert",
+        "Low Fat",
+        "High Fiber",
+        "Grapefruit",
+        "Fennel",
+        "Sake",
+        "Summer",
+        "Healthy",
+        "Low Cholesterol",
+        "Asian Pear",
+        "Fat Free",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Asian Pear and Grapefruit Salad with _Sake_ Granita and Pear Sorbet",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pear-and-grapefruit-salad-with-em-sake-em-granita-and-pear-sorbet-354894"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-strawberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-strawberry-smoothie.json
new file mode 100644
index 000000000..4e06109d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-strawberry-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the ice, Asian pear, strawberries, yogurt, milk, and sugar into a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "1/2 cup ice",
+        "1 Asian pear, cored and cubed",
+        "2 large strawberries, hulled",
+        "2/3 cup vanilla fat-free yogurt",
+        "1/4 cup fat-free milk",
+        "2 teaspoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Pear and Strawberry Smoothie",
+    "url": "http://allrecipes.com/recipe/167365/asian-pear-and-strawberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-watercress-salad-with-sesame-dressing-105212.json b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-watercress-salad-with-sesame-dressing-105212.json
new file mode 100644
index 000000000..4bbeee499
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pear-and-watercress-salad-with-sesame-dressing-105212.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Blend all dressing ingredients in a blender until smooth.",
+        "Peel pear and cut into 1/8- to 1/4-inch-thick julienne, then transfer to a bowl.",
+        "Combine watercress and pear in a bowl, then season with salt and pepper and toss gently. Divide among plates, then drizzle with some dressing and sprinkle with carrot."
+    ],
+    "ingredients": [
+        "1 (1/2-inch-thick) slice peeled fresh ginger",
+        "1/4 cup Asian sesame paste* or smooth peanut butter",
+        "3 tablespoons Asian sesame oil*",
+        "1/4 cup rice vinegar (not seasoned)",
+        "1 1/2 tablespoons sugar",
+        "2 tablespoons water",
+        "1 teaspoon Asian chile paste with garlic*",
+        "1/2 teaspoon salt",
+        "1 1/2 lb Asian pear (1 large or 2 medium)",
+        "4 cups trimmed watercress sprigs (from 2 bunches; 10 oz)",
+        "1 carrot, finely shredded",
+        "*Available at some Asian markets and by mail order from Ethnic Grocer (800-523-1961)."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Ginger",
+        "No-Cook",
+        "Vegetarian",
+        "Fall",
+        "Asian Pear",
+        "Watercress",
+        "Sesame",
+        "Gourmet"
+    ],
+    "title": "Asian Pear and Watercress Salad with Sesame Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pear-and-watercress-salad-with-sesame-dressing-105212"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pear-slaw-104404.json b/serverless-fleets/data/input/inferencing/recipes/asian-pear-slaw-104404.json
new file mode 100644
index 000000000..a84c55529
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pear-slaw-104404.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.",
+        "Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving."
+    ],
+    "ingredients": [
+        "2 celery ribs",
+        "3 tablespoons fresh lime juice",
+        "2 tablespoons seasoned rice vinegar",
+        "1 teaspoon finely grated peeled fresh ginger",
+        "2 firm Asian pears, cut into 1/4-inch-thick matchsticks",
+        "2 scallions, thinly sliced diagonally",
+        "1/4 cup fresh cilantro leaves",
+        "1/2 teaspoon finely chopped fresh hot red chile, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Ginger",
+        "Side",
+        "No-Cook",
+        "Picnic",
+        "Backyard BBQ",
+        "Pear",
+        "Celery",
+        "Gourmet",
+        "Fat Free",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asian Pear Slaw",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pear-slaw-104404"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pears-with-ginger-maple-syrup-5142.json b/serverless-fleets/data/input/inferencing/recipes/asian-pears-with-ginger-maple-syrup-5142.json
new file mode 100644
index 000000000..32866ae17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pears-with-ginger-maple-syrup-5142.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to blend flavors, stirring occasionally. (Can be made 2 days ahead. Cover; chill. Bring to simmer before continuing.)",
+        "Slice pears into rounds. Overlap 6 rounds on each plate. Drizzle sauce over. Top with crystallized ginger and mint."
+    ],
+    "ingredients": [
+        "1/4 cup water",
+        "1 tablespoon matchstick-size pieces peeled fresh ginger",
+        "1 cup pure maple syrup",
+        "2 tablespoons whiskey or brandy",
+        "1 teaspoon fresh lemon juice",
+        "1 teaspoon grated lemon peel",
+        "1/2 teaspoon ground nutmeg",
+        "4 7-ounce chilled Asian pears",
+        "2 tablespoons finely chopped crystallized ginger",
+        "1 tablespoon finely chopped fresh mint leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Ginger",
+        "Dessert",
+        "Low Sodium",
+        "Pear",
+        "Mint",
+        "Spring",
+        "Vegan",
+        "Maple Syrup",
+        "Simmer"
+    ],
+    "title": "Asian Pears with Ginger-Maple Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pears-with-ginger-maple-syrup-5142"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pepper-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-pepper-salad.json
new file mode 100644
index 000000000..2c2665982
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pepper-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Toss corn with sliced green, red, yellow, and orange bell peppers in a large salad bowl until thoroughly combined. Pour sesame salad dressing over salad and toss again."
+    ],
+    "ingredients": [
+        "1 (15.25 ounce) can whole kernel corn, drained",
+        "1 green bell pepper, thinly sliced",
+        "1 red bell pepper, thinly sliced",
+        "1 yellow bell pepper, thinly sliced",
+        "1 orange bell pepper, thinly sliced",
+        "1/4 cup Asian-style toasted sesame salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Pepper Salad",
+    "url": "http://allrecipes.com/recipe/228960/asian-pepper-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pineapple-sauce.json b/serverless-fleets/data/input/inferencing/recipes/asian-pineapple-sauce.json
new file mode 100644
index 000000000..2a1d492b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pineapple-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately."
+    ],
+    "ingredients": [
+        "3/4 cup pineapple juice",
+        "2 tablespoons teriyaki sauce",
+        "1 teaspoon soy sauce",
+        "1/2 teaspoon lemon juice",
+        "4 slices canned pineapple in juice, drained and chopped",
+        "1/2 cup white sugar",
+        "1 1/2 tablespoons garlic powder",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Pineapple Sauce",
+    "url": "http://allrecipes.com/recipe/215800/asian-pineapple-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-poached-cod.json b/serverless-fleets/data/input/inferencing/recipes/asian-poached-cod.json
new file mode 100644
index 000000000..fb6cd2371
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-poached-cod.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Arrange cod into the bottom of a saucepan.",
+        "Mix water, soy sauce, green onions, ginger, garlic, sesame oil, red pepper flakes, and Chinese five-spice powder together in a bowl; pour over the cod.",
+        "Place saucepan over high heat and bring liquid to a boil; reduce heat to low and cook at a simmer until cod flakes easily with a fork, 12 to 15 minutes. Remove cod from liquid with a slotted spoon."
+    ],
+    "ingredients": [
+        "1 pound cod, cut into 2-inch chunks",
+        "Poaching Sauce:",
+        "6 tablespoons water",
+        "5 tablespoons soy sauce",
+        "3 green onions, diced",
+        "1 (2 inch) piece ginger, cut into thin strips",
+        "4 cloves garlic, crushed",
+        "1 tablespoon sesame oil",
+        "3/4 teaspoon red pepper flakes, or more to taste",
+        "1/4 teaspoon Chinese five-spice powder (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Poached Cod",
+    "url": "http://allrecipes.com/recipe/239192/asian-poached-cod/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pork-and-mushroom-burger-wraps-242710.json b/serverless-fleets/data/input/inferencing/recipes/asian-pork-and-mushroom-burger-wraps-242710.json
new file mode 100644
index 000000000..cb4d6666b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pork-and-mushroom-burger-wraps-242710.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; saut\u00e9 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt; saut\u00e9 until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.",
+        "Place pork in large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, cracked pepper, and 1/2 teaspoon coarse salt, then fold in mushroom mixture. Using 2 generous tablespoonfuls for each, shape into 18 patties, each about 2 1/4 inches in diameter; arrange on plastic-lined baking sheet.",
+        "Whisk hoisin sauce, ginger, vinegar, chili sauce, and remaining 1 tablespoon soy sauce and 2 teaspoons sesame oil in small bowl for sauce. DO AHEAD: Burgers and sauce can be made 6 hours ahead. Cover separately; chill.",
+        "Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat ). Grill burgers until cooked through, about 3 minutes per side. Arrange burgers on platter; set out sauce. Place lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.",
+        "* Available in the Asian foods section of many supermarkets and at Asian markets."
+    ],
+    "ingredients": [
+        "2 tablespoons canola oil or peanut oil",
+        "2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)",
+        "2 garlic cloves, minced",
+        "4 ounces fresh shiitake mushrooms, stemmed, caps chopped",
+        "1 teaspoon coarse kosher salt, divided",
+        "1 3/4 pounds ground pork shoulder (Boston butt)",
+        "2 tablespoons soy sauce, divided",
+        "3 teaspoons Asian sesame oil, divided",
+        "3/4 teaspoon cracked black pepper",
+        "1/2 cup hoisin sauce*",
+        "1 tablespoon minced peeled fresh ginger",
+        "1 tablespoon unseasoned rice vinegar",
+        "1 teaspoon hot chili sauce (such as sriracha)*",
+        "Nonstick vegetable oil spray",
+        "2 heads of Bibb lettuce, cored, leaves separated",
+        "1 cup matchstick-size strips red bell pepper",
+        "1 cup matchstick-size strips peeled carrot",
+        "1/3 cup fresh cilantro leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Pork",
+        "High Fiber",
+        "Backyard BBQ",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Lemongrass",
+        "Sesame",
+        "Soy Sauce",
+        "Lettuce"
+    ],
+    "title": "Asian Pork and Mushroom Burger Wraps",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pork-and-mushroom-burger-wraps-242710"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pork-burger.json b/serverless-fleets/data/input/inferencing/recipes/asian-pork-burger.json
new file mode 100644
index 000000000..9fe0d31ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pork-burger.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix the ground pork, apple, onion, bell pepper, teriyaki sauce, apple cider, ground ginger, bread crumbs, black pepper, and soy sauce together in a mixing bowl until evenly combined; shape into 8 patties. Chill the patties in the freezer for 30 minutes so they are not soft when placed on the grill.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Cook the burgers on the preheated grill until firm, hot, and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "2 pounds ground pork",
+        "1 small apple - peeled, cored, and chopped",
+        "1/2 red onion, chopped",
+        "1/2 green or red bell pepper, chopped",
+        "1/4 cup teriyaki sauce",
+        "1/4 cup apple cider",
+        "1 teaspoon ground ginger",
+        "1/2 cup bread crumbs",
+        "1 teaspoon black pepper",
+        "1 teaspoon soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Pork Burger",
+    "url": "http://allrecipes.com/recipe/219193/asian-pork-burger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pork-crepes-14260.json b/serverless-fleets/data/input/inferencing/recipes/asian-pork-crepes-14260.json
new file mode 100644
index 000000000..9f9e9026f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pork-crepes-14260.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Pat pork dry with paper towels and season with salt and pepper. In an ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in skillet in middle of oven until a meat thermometer registers 155\u00b0F., about 20 minutes.",
+        "Transfer pork to a cutting board and cool completely. Cut pork into 1-inch-long strips and put in a small bowl. Add hoisin sauce and honey, stirring to combine, and season with salt and pepper.",
+        "Brush 1 cr\u00eape lightly with plum sauce and cut into 4 wedges. Arrange 3 or 4 pork strips on each wedge parallel to 1 cut edge and top with 6 radish strips, 4 chive pieces, and some scallion strips. Roll up cr\u00eape around filling into a come, tucking in pointed end as rolling. Make 31 more hors d'oeuvres with remaining cr\u00eapes, plum sauce, pork, and vegetables in same manner."
+    ],
+    "ingredients": [
+        "1/2 pound pork tenderloin, trimmed of excess fat",
+        "1 tablespoon vegetable oil",
+        "3 tablespoons hoisin sauce",
+        "1 tablespoon honey",
+        "8 Chive-Ginger Cr\u00eapes",
+        "1/4 cup Asian plum sauce",
+        "4 radishes, cut into thin strips",
+        "10 chives, cut diagonally into 1-inch-long pieces",
+        "2 scallions, cut into 1-inch-long pieces and cut into thin strips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Onion",
+        "Appetizer",
+        "Roast",
+        "Cocktail Party",
+        "Pork Tenderloin",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Asian Pork Crepes",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pork-crepes-14260"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pork-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/asian-pork-meatballs.json
new file mode 100644
index 000000000..785588255
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pork-meatballs.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.",
+        "Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.",
+        "Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.",
+        "Photograph by Christina Holmes"
+    ],
+    "ingredients": [
+        "For the meatballs:",
+        "2 tablespoons vegetable oil",
+        "3 cups thinly sliced green cabbage (about 1/4 head)",
+        "Kosher salt",
+        "8 ounces shiitake mushrooms, stems removed, caps thinly sliced",
+        "Freshly ground white pepper",
+        "2 large eggs plus 1 egg white",
+        "1 1/2 pounds ground pork",
+        "4 scallions, minced",
+        "3 cloves garlic, minced",
+        "1 2-inch piece ginger, peeled and finely grated (about 1 tablespoon)",
+        "3 tablespoons low-sodium soy sauce",
+        "1 tablespoon toasted sesame oil",
+        "2 teaspoons sugar",
+        "2 teaspoons cornstarch",
+        "For the sauce:",
+        "1/2 cup hoisin sauce",
+        "2 teaspoons Sriracha chile sauce",
+        "1 teaspoon rice vinegar",
+        "1 tablespoon sugar",
+        "3 tablespoons sesame seeds",
+        "1 head Boston lettuce, leaves separated"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Asian",
+        "Meatballs",
+        "Meat",
+        "Pork"
+    ],
+    "title": "Asian Pork Meatballs",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/asian-pork-meatballs"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pork-tenderloin-fallom-11990.json b/serverless-fleets/data/input/inferencing/recipes/asian-pork-tenderloin-fallom-11990.json
new file mode 100644
index 000000000..8478b3a3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pork-tenderloin-fallom-11990.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "In a large bowl stir together marinade ingredients and let stand 15 minutes.",
+        "Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once.",
+        "Preheat oven to 200\u00b0F.",
+        "Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and saut\u00e9 pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven.",
+        "To skillet add remaining tablespoon butter and saut\u00e9 shallots, stirring, 1 minute. Add mushrooms and saut\u00e9, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, until combined well. Stir in cream. Add pork and simmer 5 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup fresh orange juice",
+        "2 tablespoons oyster sauce",
+        "2 tablespoons soy sauce",
+        "1 1/2 tablespoons Asian sesame oil",
+        "1 1/2 teaspoons five-spice powder*",
+        "1/2 teaspoon dried thyme, crumbled",
+        "3 garlic cloves, minced",
+        "1 pound pork tenderloin, trimmed of any excess fat",
+        "all-purpose flour for dredging pork",
+        "2 tablespoons unsalted butter",
+        "1 tablespoon vegetable oil",
+        "2 large shallots, chopped fine",
+        "1/4 pound shiitake mushrooms, stems discarded and caps sliced thin",
+        "1/4 cup brandy",
+        "1/4 cup water",
+        "1/3 cup apricot preserves",
+        "1/3 cup heavy cream",
+        "*available at Asian markets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Pork",
+        "Marinate",
+        "Orange",
+        "Brandy",
+        "Spring",
+        "Gourmet",
+        "Sweden"
+    ],
+    "title": "Asian Pork Tenderloin Fallom",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-pork-tenderloin-fallom-11990"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pork-tenderloin-packets.json b/serverless-fleets/data/input/inferencing/recipes/asian-pork-tenderloin-packets.json
new file mode 100644
index 000000000..b740c67ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pork-tenderloin-packets.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F or grill to medium-high.",
+        "Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap(R) Aluminum Foil.",
+        "Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.",
+        "Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.",
+        "If freezing, place packets in Hefty(R) Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.",
+        "Place frozen packets in refrigerator to thaw for 10 to 12 hours.",
+        "Place thawed packets on baking sheet to cook in oven or transport to grill.",
+        "Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired."
+    ],
+    "ingredients": [
+        "1 pound pork tenderloin, sliced into 1-inch pieces",
+        "2 cups broccoli florets",
+        "2 cups thinly sliced carrots",
+        "1 (8 ounce) can sliced water chestnuts, drained",
+        "1 medium red bell pepper, cut into strips",
+        "2 green onions, sliced",
+        "1/4 cup sweet and sour sauce",
+        "2 teaspoons stir-fry sauce",
+        "2 teaspoons sesame oil",
+        "2 teaspoons minced fresh ginger",
+        "Hot cooked rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Pork Tenderloin Packets",
+    "url": "http://allrecipes.com/recipe/244150/asian-pork-tenderloin-packets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-pork-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/asian-pork-tenderloin.json
new file mode 100644
index 000000000..cbfebd7cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-pork-tenderloin.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar,  green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.",
+        "Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.",
+        "Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving."
+    ],
+    "ingredients": [
+        "1/3 cup lite soy sauce",
+        "1/4 cup sesame oil",
+        "2 tablespoons Worcestershire sauce",
+        "1/8 cup packed light brown sugar",
+        "3 green onions, chopped",
+        "4 cloves garlic, crushed",
+        "1 1/2 tablespoons Asian chile paste",
+        "1 1/2 teaspoons pepper",
+        "1 (2 pound) fat-trimmed pork tenderloin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/83117/asian-pork-tenderloin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-potato-salad.json
new file mode 100644
index 000000000..79284dd7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-potato-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.",
+        "Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.",
+        "To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.",
+        "Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve."
+    ],
+    "ingredients": [
+        "4 slices bacon, crisply cooked and crumbled",
+        "6 new red potatoes",
+        "1 1/3 cups mayonnaise",
+        "1 teaspoon sugar",
+        "1 tablespoon soy sauce",
+        "1 teaspoon sesame oil",
+        "1/8 teaspoon dry hot mustard",
+        "1/8 teaspoon salt",
+        "3/4 cup chopped bok choy",
+        "1 red bell pepper, seeded and diced",
+        "1/2 cup chopped green onion",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Potato Salad",
+    "url": "http://allrecipes.com/recipe/84408/asian-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-quinoa-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-quinoa-salad.json
new file mode 100644
index 000000000..1d7b47c68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-quinoa-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.",
+        "Mix cabbage, carrots, edamame, and green onions together in a large bowl.",
+        "Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups vegetable broth",
+        "1 cup quinoa",
+        "1 1/2 cups thinly sliced purple cabbage",
+        "1 cup chopped carrots",
+        "1 cup frozen shelled edamame (green soybeans)",
+        "4 green onions, thinly sliced",
+        "Dressing:",
+        "1 1/2 tablespoons rice wine vinegar",
+        "1 tablespoon vegetable oil",
+        "2 teaspoons sriracha sauce",
+        "2 teaspoons soy sauce",
+        "1 teaspoon minced fresh ginger",
+        "1 1/2 teaspoons white sugar",
+        "1/2 teaspoon Asian-style mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Quinoa Salad",
+    "url": "http://allrecipes.com/recipe/241157/asian-quinoa-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-rainbow-trout.json b/serverless-fleets/data/input/inferencing/recipes/asian-rainbow-trout.json
new file mode 100644
index 000000000..3a14c80f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-rainbow-trout.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.",
+        "Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more."
+    ],
+    "ingredients": [
+        "4 (6 ounce) fillets boneless, skinless rainbow trout",
+        "2 teaspoons soy sauce",
+        "salt and pepper to taste",
+        "1 teaspoon white sugar",
+        "1 teaspoon olive oil",
+        "1 teaspoon minced garlic",
+        "1 teaspoon minced fresh ginger",
+        "4 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Rainbow Trout",
+    "url": "http://allrecipes.com/recipe/138041/asian-rainbow-trout/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-rice-noodle-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-rice-noodle-salad.json
new file mode 100644
index 000000000..03c457d58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-rice-noodle-salad.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.",
+        "In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.",
+        "Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later."
+    ],
+    "ingredients": [
+        "1 (8-ounce) box Asian brown rice (whole-grain) noodles",
+        "1/4 cup soy sauce (preferably reduced-sodium)",
+        "1 tablespoon rice vinegar",
+        "2 teaspoons fresh lime juice (from 1/2 lime)",
+        "2 teaspoons honey",
+        "2 teaspoons toasted sesame oil",
+        "1 teaspoon minced fresh ginger",
+        "1 garlic clove, minced",
+        "3/4 cup fresh cilantro leaves, chopped",
+        "3/4 cup chopped salted, dry-roasted peanuts or cashews",
+        "2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)",
+        "Red pepper flakes (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Noodle",
+        "Salad",
+        "Rice",
+        "Side",
+        "Quick & Easy",
+        "Vegetarian",
+        "Peanut",
+        "Cabbage",
+        "Ginger",
+        "Dinner"
+    ],
+    "title": "Asian Rice Noodle Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-rice-noodle-salad"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-risotto-with-pancetta-and-mussels-1188.json b/serverless-fleets/data/input/inferencing/recipes/asian-risotto-with-pancetta-and-mussels-1188.json
new file mode 100644
index 000000000..f06be815c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-risotto-with-pancetta-and-mussels-1188.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Combine 1 1/2 cups hot water and shiitake mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from water and squeeze excess liquid back into bowl. Cut out hard stems and discard. Thinly slice mushrooms.",
+        "Pour mushroom soaking liquid into large saucepan, leaving any sediment in bottom of bowl. Add clam juice and 2 cups water. Bring to simmer. Reduce heat to very low and keep liquid hot.",
+        "Heat oil in heavy large Dutch oven over medium-high heat. Add pancetta, ginger and half of green onions; stir until aromatic, about 2 minutes. Add mussels, cover and cook until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl (discard any that do not open). Cover bowl with foil.",
+        "Add mushrooms and bok choy stems to Dutch oven; stir over medium-high heat 2 minutes. Add rice; stir 1 minute. Add vermouth; stir until absorbed, about 2 minutes. Add 1 cup hot liquid ; adjust heat so that rice simmers slowly. Cook until liquid is absorbed, stirring often, about 5 minutes. Continue cooking until rice is almost tender, adding 1 cup liquid every 5 minutes and stirring often, about 15 minutes longer.",
+        "Mix bok choy leaves and snow peas into risotto and continue cooking until rice is just tender and mixture is creamy, adding liquid 1/2 cup at a time and stirring, often about 10 minutes longer . Mix in chopped cilantro and remaining green onions. Season with salt and pepper.",
+        "Transfer risotto to large bowl. Arrange mussels around edge of bowl. Garnish with cilantro sprigs and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups hot water",
+        "1 ounce dried shiitake mushrooms",
+        "3 cups bottled clam juice",
+        "2 cups water",
+        "1 tablespoon vegetable oil",
+        "1/4 pound pancetta, chopped",
+        "2 tablespoons minced peeled fresh ginger",
+        "1 bunch green onions, chopped",
+        "1 1/2 pounds mussels, scrubbed, debearded",
+        "2 cups 1/4-inch-thick slices bok choy stems",
+        "2 cups arborio or medium-grain rice",
+        "1/2 cup dry vermouth",
+        "2 cups chopped bok choy leaves",
+        "1/2 pound snow peas, stringed, thinly sliced lengthwise",
+        "1/4 cup chopped fresh cilantro",
+        "Fresh cilantro sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Pork",
+        "Rice",
+        "Shellfish",
+        "Bacon",
+        "Mussel",
+        "Healthy",
+        "Bok Choy"
+    ],
+    "title": "Asian Risotto with Pancetta and Mussels",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-risotto-with-pancetta-and-mussels-1188"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-roll-lettuce-wrap.json b/serverless-fleets/data/input/inferencing/recipes/asian-roll-lettuce-wrap.json
new file mode 100644
index 000000000..d16809598
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-roll-lettuce-wrap.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and  roll into ovals. Cover and refrigerate.",
+        "In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.",
+        "Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.",
+        "Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.",
+        "To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over."
+    ],
+    "ingredients": [
+        "1 pound ground turkey",
+        "1 tablespoon light soy sauce",
+        "1 teaspoon minced garlic",
+        "2 teaspoons minced fresh ginger root",
+        "1 cup brown rice",
+        "1 cup water",
+        "16 large lettuce leaves",
+        "1 cup shredded carrots",
+        "1 cup green onions, thinly sliced",
+        "1 cup sliced red bell pepper",
+        "1 cup sliced radishes",
+        "1/3 cup light soy sauce",
+        "1/3 cup water",
+        "3 tablespoons fresh lemon juice",
+        "2 teaspoons minced garlic",
+        "1 tablespoon minced fresh ginger root",
+        "1 teaspoon sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Roll Lettuce Wrap",
+    "url": "http://allrecipes.com/recipe/32202/asian-roll-lettuce-wrap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-salad.json
new file mode 100644
index 000000000..11729bf59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.",
+        "In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.",
+        "In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve."
+    ],
+    "ingredients": [
+        "2 (3 ounce) packages ramen noodles, crushed",
+        "1 cup blanched slivered almonds",
+        "2 teaspoons sesame seeds",
+        "1/2 cup butter, melted",
+        "1 head napa cabbage, shredded",
+        "1 bunch green onions, chopped",
+        "3/4 cup vegetable oil",
+        "1/4 cup distilled white vinegar",
+        "1/2 cup white sugar",
+        "2 tablespoons soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Salad",
+    "url": "http://allrecipes.com/recipe/11925/asian-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-salmon-burgers-with-pickled-cucumber-on-pumpernickel-12394.json b/serverless-fleets/data/input/inferencing/recipes/asian-salmon-burgers-with-pickled-cucumber-on-pumpernickel-12394.json
new file mode 100644
index 000000000..c41764d8a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-salmon-burgers-with-pickled-cucumber-on-pumpernickel-12394.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "With a Japanese rotary slicer (see note this page) cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.",
+        "In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor pur\u00e9e 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.",
+        "In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices."
+    ],
+    "ingredients": [
+        "1 large cucumber (about 1 pound)",
+        "1 tablespoon cider vinegar",
+        "1 1/2 teaspoons sugar",
+        "1/4 teaspoon dried hot red pepper flakes",
+        "1 large egg white",
+        "1 tablespoon soy sauce",
+        "1/2 teaspoon grated peeled fresh gingerroot",
+        "a 3/4-pound piece salmon fillet, skin discarded and fish cut into \u00a01/4-inch pieces",
+        "1/2 cup fine fresh bread crumbs",
+        "2 scallions, chopped fine",
+        "1 teaspoon mustard seed",
+        "1 teaspoon vegetable oil",
+        "4 small green-leaf lettuce leaves",
+        "8 slices firm pumpernickel (about 10 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Food Processor",
+        "Ginger",
+        "Low Fat",
+        "Quick & Easy",
+        "Lunch",
+        "Vinegar",
+        "Salmon",
+        "Cucumber",
+        "Summer",
+        "Pan-Fry",
+        "Gourmet"
+    ],
+    "title": "Asian Salmon Burgers with Pickled Cucumber on Pumpernickel",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-salmon-burgers-with-pickled-cucumber-on-pumpernickel-12394"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-salmon-cakes-with-creamy-miso-a.json b/serverless-fleets/data/input/inferencing/recipes/asian-salmon-cakes-with-creamy-miso-a.json
new file mode 100644
index 000000000..e601866cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-salmon-cakes-with-creamy-miso-a.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.",
+        "In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.",
+        "Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 teaspoon sesame oil",
+        "2 cloves garlic, chopped",
+        "1 green onion, chopped",
+        "1 tablespoon miso paste",
+        "1 cup heavy cream",
+        "1/4 cup sake",
+        "1/4 cup fresh lime juice",
+        "1 1/2 cups dry bread crumbs",
+        "1 (7 ounce) can salmon, drained and flaked",
+        "1/3 cup chopped onion",
+        "1/4 cup chopped fresh cilantro",
+        "1 egg",
+        "1 tablespoon soy sauce",
+        "1 tablespoon water",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Salmon Cakes with Creamy Miso and Sake Sauce",
+    "url": "http://allrecipes.com/recipe/84445/asian-salmon-cakes-with-creamy-miso-a/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-salmon-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-salmon-salad.json
new file mode 100644
index 000000000..6a4469194
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-salmon-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.",
+        "Place the salad greens in a large bowl. Separate the salmon into large chunks. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving."
+    ],
+    "ingredients": [
+        "1/4 cup Heinz Tomato Ketchup",
+        "3 tablespoons teriyaki sauce",
+        "2 tablespoons lime juice",
+        "2 tablespoons sesame oil",
+        "2 tablespoons brown sugar",
+        "8 cups lightly packed mesclun salad greens",
+        "2 (7.5 ounce) cans canned salmon, skin and bones removed",
+        "1 cup thinly sliced carrot",
+        "1 cup thinly sliced cucumber",
+        "1/4 cup sliced radish",
+        "1/4 cup lightly packed cilantro leaves",
+        "1 teaspoon toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Salmon Salad",
+    "url": "http://allrecipes.com/recipe/217785/asian-salmon-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-salmon-wrap.json b/serverless-fleets/data/input/inferencing/recipes/asian-salmon-wrap.json
new file mode 100644
index 000000000..ed8c0a21b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-salmon-wrap.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.",
+        "Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve."
+    ],
+    "ingredients": [
+        "2 green onions, chopped",
+        "1/3 cup thinly julienned daikon radish",
+        "1/3 cup chopped cucumber",
+        "1 tablespoon rice wine vinegar",
+        "1 tablespoon soy sauce",
+        "1/4 teaspoon wasabi paste",
+        "1/8 teaspoon ground ginger",
+        "2 (12 inch) flour tortillas",
+        "1 cup cooked white rice",
+        "2/3 cup canned salmon, drained",
+        "2 teaspoons sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Salmon Wrap",
+    "url": "http://allrecipes.com/recipe/110366/asian-salmon-wrap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-salmon.json b/serverless-fleets/data/input/inferencing/recipes/asian-salmon.json
new file mode 100644
index 000000000..459a814b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-salmon.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.",
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.",
+        "Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over."
+    ],
+    "ingredients": [
+        "2 pounds salmon fillets, with skin",
+        "2 tablespoons olive oil",
+        "2 tablespoons rice vinegar",
+        "2 tablespoons soy sauce",
+        "1 tablespoon packed brown sugar",
+        "2 cloves garlic, minced",
+        "1 pinch ground black pepper",
+        "2 tablespoons minced onion",
+        "1 tablespoon sesame oil",
+        "2 cups long-grain white rice",
+        "1 teaspoon dried dill weed",
+        "3 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Salmon",
+    "url": "http://allrecipes.com/recipe/54702/asian-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-scallop-stew-with-coconut-ginger-and-lime-4557.json b/serverless-fleets/data/input/inferencing/recipes/asian-scallop-stew-with-coconut-ginger-and-lime-4557.json
new file mode 100644
index 000000000..0abeea6bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-scallop-stew-with-coconut-ginger-and-lime-4557.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine scallops, coconut milk, red bell pepper and ginger in heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and simmer until scallops are just opaque in center, about 5 minutes. Remove pan from heat. Mix in lime juice, fish sauce and green onions. Season to taste with salt and pepper. Ladle into bowls and serve."
+    ],
+    "ingredients": [
+        "12 ounces sea scallops, halved if very large",
+        "3/4 cup canned unsweetened coconut milk",
+        "1/2 large red bell pepper, cut into 1 x 1/4-inch strips",
+        "1 tablespoon minced peeled fresh ginger",
+        "3 tablespoons fresh lime juice",
+        "1 tablespoon fish sauce (nam pla) or soy sauce",
+        "1/4 cup thinly sliced green onions"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Ginger",
+        "Stew",
+        "Lime",
+        "Coconut",
+        "Scallop",
+        "Bell Pepper",
+        "Winter"
+    ],
+    "title": "Asian Scallop Stew with Coconut, Ginger and Lime",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-scallop-stew-with-coconut-ginger-and-lime-4557"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-sesame-lobster-salad-15298.json b/serverless-fleets/data/input/inferencing/recipes/asian-sesame-lobster-salad-15298.json
new file mode 100644
index 000000000..68e033c01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-sesame-lobster-salad-15298.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.",
+        "Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, j\u00edcama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.",
+        "In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.",
+        "Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, j\u00edcama, and carrots with dressing and sprinkle with scallions and sesame seeds."
+    ],
+    "ingredients": [
+        "6 tablespoons rice vinegar (not seasoned)",
+        "1/4 cup soy sauce",
+        "2 tablespoons superfine granulated sugar",
+        "2 teaspoons Asian sesame oil",
+        "2 teaspoons minced peeled fresh gingerroot",
+        "1 pound cooked lobster meat or shelled cooked shrimp",
+        "1 pound sugar snap peas or snow peas",
+        "1/2 medium head Napa cabbage (about 1 pound)",
+        "1/2 medium j\u00edcama (about 1/2 pound)",
+        "4 medium carrots",
+        "4 scallions",
+        "4 teaspoons sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Ginger",
+        "Lobster",
+        "Summer",
+        "Sesame",
+        "Sugar Snap Pea",
+        "Gourmet"
+    ],
+    "title": "Asian Sesame Lobster Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-sesame-lobster-salad-15298"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-sesame-seared-or-grilled-tuna.json b/serverless-fleets/data/input/inferencing/recipes/asian-sesame-seared-or-grilled-tuna.json
new file mode 100644
index 000000000..9214f61fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-sesame-seared-or-grilled-tuna.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.",
+        "Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.",
+        "Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side."
+    ],
+    "ingredients": [
+        "1/4 cup tamari (gluten-free soy sauce)",
+        "1/4 cup sesame oil",
+        "2 tablespoons mirin (Japanese sweet wine)",
+        "2 tablespoons honey",
+        "2 tablespoons rice wine vinegar",
+        "2 tablespoons grated fresh ginger",
+        "2 green onions, thinly sliced, divided",
+        "2 cloves garlic, minced, or more to taste",
+        "4 (6 ounce) tuna steaks",
+        "2 tablespoons sesame seeds, or to taste",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Sesame Seared or Grilled Tuna (Gluten Free)",
+    "url": "http://allrecipes.com/recipe/234071/asian-sesame-seared-or-grilled-tuna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-and-noodle-salad-4336.json b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-and-noodle-salad-4336.json
new file mode 100644
index 000000000..951f1f768
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-and-noodle-salad-4336.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Whisk dressing, 5 teaspoons fish sauce, 3 tablespoons basil and ginger in large bowl to blend. Mix shrimp into dressing and let marinate 10 minutes.",
+        "Cook noodles in medium pot of boiling salted water until just tender but still firm to bite. Drain; rinse under cold water to cool quickly. Drain again. Add noodles and cucumber to shrimp. Toss to coat. Season salad to taste with salt and pepper; add remaining 1 teaspoon fish sauce, if desired. Divide salad between 2 plates. Sprinkle with remaining 1 tablespoon basil and serve."
+    ],
+    "ingredients": [
+        "7 tablespoons bottled oil and vinegar dressing",
+        "5 to 6 teaspoons fish sauce (nam pla) or soy sauce",
+        "4 tablespoons chopped fresh basil",
+        "1 tablespoon minced peeled fresh ginger",
+        "8 ounces cooked peeled shrimp",
+        "6 ounces thin dried Asian noodles (somen) or vermicelli",
+        "1/4 unpeeled cucumber, seeded, cut into matchstick-size strips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Ginger",
+        "Marinate",
+        "Quick & Easy",
+        "Basil",
+        "Shrimp",
+        "Cucumber",
+        "Summer",
+        "Noodle",
+        "Boil"
+    ],
+    "title": "Asian Shrimp and Noodle Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-shrimp-and-noodle-salad-4336"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-packets.json b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-packets.json
new file mode 100644
index 000000000..4013be9c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-packets.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.",
+        "Mix rice, red bell pepper, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.",
+        "Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon peanut oil over each pile of shrimp; lay 1 lime slice on top.",
+        "Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.",
+        "Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.",
+        "Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with peanuts and cilantro."
+    ],
+    "ingredients": [
+        "2 cups frozen precooked rice (such as InnovAsian\u00ae)",
+        "1 cup roughly chopped red bell pepper",
+        "3/4 cup low-sodium chicken broth",
+        "1 orange, juiced",
+        "1 teaspoon finely grated orange zest",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon black pepper",
+        "1 pound medium shrimp, peeled and deveined",
+        "4 teaspoons toasted sesame oil",
+        "4 slices lime",
+        "2 tablespoons chopped toasted peanuts",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Shrimp Packets",
+    "url": "http://allrecipes.com/recipe/256103/asian-shrimp-packets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-pineapple-and-peanut-salad-357392.json b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-pineapple-and-peanut-salad-357392.json
new file mode 100644
index 000000000..7f2c96846
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-pineapple-and-peanut-salad-357392.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.",
+        "Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.",
+        "Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets."
+    ],
+    "ingredients": [
+        "2 tablespoons fresh lime juice",
+        "2 tablespoons fish sauce (such as nam pla or nuoc nam)*",
+        "2 tablespoons olive oil",
+        "1 tablespoon sugar",
+        "1/2 cup thinly sliced shallots (about 2 large)",
+        "1 small jalape\u00f1o chile, thinly sliced",
+        "3 tablespoons (packed) fresh mint leaves",
+        "16 peeled deveined cooked large shrimp with tails intact",
+        "6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)",
+        "1 large avocado, halved, pitted, peeled, coarsely chopped",
+        "2 tablespoons salted peanuts",
+        "1 lime, cut into 8 wedges (for garnish)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Lunch",
+        "Pineapple",
+        "Peanut",
+        "Shrimp",
+        "Avocado",
+        "Spring",
+        "Healthy",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Asian Shrimp, Pineapple, and Peanut Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-shrimp-pineapple-and-peanut-salad-357392"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-rice-bowl.json b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-rice-bowl.json
new file mode 100644
index 000000000..a011d104a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-rice-bowl.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl.  Stir shrimp into the marinade; refrigerate for one hour.",
+        "Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.",
+        "Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.",
+        "Serve over hot jasmine rice, sprinkled with sesame seeds."
+    ],
+    "ingredients": [
+        "1/3 cup soy sauce",
+        "1/4 cup hoisin sauce",
+        "2 tablespoons honey",
+        "1 tablespoon chile paste",
+        "2 tablespoons orange marmalade",
+        "1/2 pound cooked shrimp",
+        "2 cups uncooked jasmine rice",
+        "3 cups water",
+        "2 tablespoons olive oil",
+        "1 orange bell pepper, cut into 1/2-inch dice",
+        "1 red bell pepper, cut into 1/2-inch dice",
+        "2 cups sugar snap peas",
+        "1 sweet onion, cut into 1/2-inch dice",
+        "4 cloves garlic, minced",
+        "2 teaspoons minced fresh ginger root",
+        "1/4 teaspoon sesame oil",
+        "1 1/2 teaspoons sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Shrimp Rice Bowl",
+    "url": "http://allrecipes.com/recipe/148232/asian-shrimp-rice-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-salad.json
new file mode 100644
index 000000000..555c9bf52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-shrimp-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine shrimp, orange, bell pepper, and green onions in medium bowl.  Toss with Asian Pineapple Dressing, to taste.",
+        "Divide salad on 2 large plates.  Spoon shrimp mixture over each salad.  Refrigerate leftovers."
+    ],
+    "ingredients": [
+        "1/3 pound small shrimp, peeled, deveined and cooked",
+        "1 large orange, peeled and cut into half slices",
+        "1/3 cup chopped red bell pepper",
+        "3 tablespoons sliced green onions",
+        "Asian Pineapple Sesame Dressing (recipe below)",
+        "4 cups DOLE\u00ae Hearts of Romaine or other DOLE Salad blend"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Shrimp Salad",
+    "url": "http://allrecipes.com/recipe/217306/asian-shrimp-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-slaw-recipe.json b/serverless-fleets/data/input/inferencing/recipes/asian-slaw-recipe.json
new file mode 100644
index 000000000..a7fcba9b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-slaw-recipe.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal."
+    ],
+    "ingredients": [
+        "1 (3-inch) piece ginger, grated fine",
+        "1/2 cup rice wine vinegar",
+        "1 tablespoon soy sauce",
+        "1 lime, juiced",
+        "2 tablespoons sesame oil",
+        "1/2 cup peanut butter",
+        "1 head Napa cabbage, sliced thin",
+        "1 red bell pepper, julienne fine",
+        "1 yellow bell pepper, julienne fine",
+        "2 serrano chiles, minced fine",
+        "1 large carrot, grated fine with a peeler",
+        "3 green onions, cut on the bias, all of white part and half of the green",
+        "2 tablespoons chiffonade cilantro",
+        "2 tablespoons chiffonade mint",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Asian",
+        "Picnic Salad Recipes",
+        "Nut Recipes",
+        "Carrot Recipes",
+        "Vegetable",
+        "Meat",
+        "Pork",
+        "Cabbage Recipes"
+    ],
+    "title": "Asian Slaw",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/asian-slaw-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-spice-rubbed-ribs-with-pineapple-ginger-bbq-sauce-and-black-and-white-sesame-seeds-recipe.json b/serverless-fleets/data/input/inferencing/recipes/asian-spice-rubbed-ribs-with-pineapple-ginger-bbq-sauce-and-black-and-white-sesame-seeds-recipe.json
new file mode 100644
index 000000000..9d7fef273
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-spice-rubbed-ribs-with-pineapple-ginger-bbq-sauce-and-black-and-white-sesame-seeds-recipe.json
@@ -0,0 +1,61 @@
+{
+    "directions": [
+        "For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.",
+        "Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.",
+        "For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.",
+        "Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.",
+        "Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.",
+        "If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.",
+        "If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.",
+        "If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.",
+        "Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons canola oil",
+        "4 cloves garlic, smashed",
+        "3-inch piece fresh ginger, peeled and chopped",
+        "1 large Spanish onion, coarsely chopped",
+        "3 cups fresh ripe pineapple chunks",
+        "1 habanero, chopped",
+        "1 cup fresh pineapple juice",
+        "2 cups hoisin sauce",
+        "1/4 cup ketchup",
+        "1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple)",
+        "3 tablespoons ancho chile powder",
+        "2 heaping tablespoons Dijon mustard",
+        "2 tablespoons honey",
+        "2 tablespoons soy sauce",
+        "2 teaspoons ground star anise",
+        "1 teaspoon ground cinnamon",
+        "Salt and freshly ground black pepper",
+        "1/4 cup Spanish paprika",
+        "1 1/2 tablespoons dry mustard",
+        "1 tablespoon ground ginger",
+        "1 tablespoon ground star anise",
+        "1 1/2 teaspoons ground allspice",
+        "1 1/2 teaspoons kosher salt",
+        "1 1/2 teaspoons ground black pepper",
+        "1 teaspoon Thai chile flakes",
+        "2 racks St. Louis style pork ribs (12 ribs each), membranes removed",
+        "2 cups soy sauce",
+        "1/2 cup peeled and coarsely chopped fresh ginger",
+        "6 cloves garlic, smashed",
+        "1 tablespoon black sesame seeds",
+        "1 tablespoon white sesame seeds",
+        "1 bunch scallions, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Asian",
+        "Sauce Recipes",
+        "Ribs Recipes",
+        "Fruit",
+        "Pineapples",
+        "Meat",
+        "Pork",
+        "Grilling"
+    ],
+    "title": "Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/asian-spice-rubbed-ribs-with-pineapple-ginger-bbq-sauce-and-black-and-white-sesame-seeds-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-spicy-tuna-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-spicy-tuna-salad.json
new file mode 100644
index 000000000..1a6fa20a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-spicy-tuna-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice."
+    ],
+    "ingredients": [
+        "1 (5 ounce) can solid white tuna packed in water, drained",
+        "1 teaspoon grated fresh ginger root",
+        "1/2 teaspoon diced green chile pepper",
+        "3 tablespoons finely chopped onion",
+        "1/4 teaspoon curry powder (optional)",
+        "1/4 cup mayonnaise",
+        "1/2 teaspoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Spicy Tuna Salad",
+    "url": "http://allrecipes.com/recipe/81955/asian-spicy-tuna-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-spinach-salad-104258.json b/serverless-fleets/data/input/inferencing/recipes/asian-spinach-salad-104258.json
new file mode 100644
index 000000000..f435b755b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-spinach-salad-104258.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.",
+        "Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately."
+    ],
+    "ingredients": [
+        "8 tablespoons olive oil",
+        "3 tablespoons sugar",
+        "3 tablespoons unseasoned rice vinegar",
+        "3 tablespoons soy sauce",
+        "1 3-ounce package Asian noodle soup mix (such as Top Ramen), noodles coarsely broken",
+        "1/2 cup slivered almonds",
+        "2 tablespoons sesame seeds",
+        "1 10-ounce bag ready-to-use spinach leaves",
+        "1 bunch green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Quick & Easy",
+        "Spinach",
+        "Winter"
+    ],
+    "title": "Asian Spinach Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-spinach-salad-104258"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-spinach-salad-with-orange-and-avocado-241325.json b/serverless-fleets/data/input/inferencing/recipes/asian-spinach-salad-with-orange-and-avocado-241325.json
new file mode 100644
index 000000000..127eb2bdb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-spinach-salad-with-orange-and-avocado-241325.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.",
+        "Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently."
+    ],
+    "ingredients": [
+        "2 tablespoons finely chopped shallots",
+        "2 tablespoons seasoned rice vinegar",
+        "1 tablespoon vegetable oil",
+        "2 teaspoons minced peeled fresh ginger",
+        "1/4 teaspoon (generous) Asian sesame oil",
+        "1 navel orange",
+        "1 6-ounce bag baby spinach leaves",
+        "1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Ginger",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Lunch",
+        "Orange",
+        "Avocado",
+        "Spinach",
+        "Healthy",
+        "Low Cholesterol",
+        "Sesame",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asian Spinach Salad with Orange and Avocado",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-spinach-salad-with-orange-and-avocado-241325"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-spring-rolls-11646.json b/serverless-fleets/data/input/inferencing/recipes/asian-spring-rolls-11646.json
new file mode 100644
index 000000000..dbac7280a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-spring-rolls-11646.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "In a large bowl combine well the noodles, the mushrooms, the pork, the garlic, the shallots, the gingerroot, the carrot, the coriander, the mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border at each end, and brush the edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some of the remaining egg wash if necessary. Make more spring rolls with the remaining filling, wrappers, and egg wash in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to 375\u00b0F. on a deep-fat thermometer and in it fry the spring rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450\u00b0F. oven for 10 minutes.",
+        "In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili.",
+        "Cut the spring rolls diagonally into 1-inch-thick slices if desired. Arrange the spring rolls or slices on a platter with the dipping sauce and garnish the platter with the scallion brushes.",
+        "Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts about 1/2 inch deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a bowl of ice and cold water and chill them for 2 hours, or until the fringed ends have curled. Drain the scallions well."
+    ],
+    "ingredients": [
+        "2 ounces cellophane (bean-thread) noodles*, soaked in boiling-hot water to cover for 20 minutes, drained well, and chopped",
+        "6 dried shiitake mushrooms*, soaked in hot water to cover for 20 minutes, rinsed, squeezed dry, the stems discarded, and the caps sliced thin",
+        "3/4 pound lean ground pork",
+        "3 garlic cloves, minced",
+        "3 large shallots, minced",
+        "1 tablespoon minced peeled fresh gingerroot",
+        "1 large carrot, shredded",
+        "1/3 cup chopped fresh coriander",
+        "1/3 cup chopped fresh mint leaves",
+        "1 cup chopped mung bean sprouts*",
+        "2 tablespoons soy sauce",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon sugar",
+        "20 spring-roll wrappers*",
+        "an egg wash made by beating 1 large egg with 1 teaspoon water",
+        "vegetable oil for deep-frying",
+        "1/4 cup soy sauce",
+        "1/4 cup fresh lime juice",
+        "2 tablespoons water",
+        "2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt",
+        "2 tablespoons sugar",
+        "a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teaspoon dried hot red pepper flakes, or to taste",
+        "scallion brushes for garnish if desired",
+        "*available at Asian markets, some specialty foods shops, and many supermarkets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Herb",
+        "Mushroom",
+        "Pork",
+        "Appetizer",
+        "Side",
+        "Fry",
+        "Lime",
+        "Mint",
+        "Carrot",
+        "Shallot",
+        "Soy Sauce",
+        "Gourmet"
+    ],
+    "title": "Asian Spring Rolls",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-spring-rolls-11646"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-steak-and-noodle-bowl.json b/serverless-fleets/data/input/inferencing/recipes/asian-steak-and-noodle-bowl.json
new file mode 100644
index 000000000..393386fc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-steak-and-noodle-bowl.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.",
+        "Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.",
+        "Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.",
+        "Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.",
+        "Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.",
+        "Divide noodle mixture among large bowls. Top with steak slices."
+    ],
+    "ingredients": [
+        "1/2 cup low-sodium soy sauce",
+        "1/3 cup vegetable oil",
+        "1/3 cup brown sugar",
+        "1 tablespoon minced ginger",
+        "1/2 teaspoon garlic powder",
+        "2 pounds flank steak",
+        "1 (10 ounce) package dried Japanese udon noodles",
+        "6 ounces snow peas",
+        "1 cup broccoli florets",
+        "1 tablespoon mirin (Japanese sweet wine)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Steak and Noodle Bowl",
+    "url": "http://allrecipes.com/recipe/247158/asian-steak-and-noodle-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-steak-and-noodle-salad-235018.json b/serverless-fleets/data/input/inferencing/recipes/asian-steak-and-noodle-salad-235018.json
new file mode 100644
index 000000000..ac44b9371
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-steak-and-noodle-salad-235018.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.",
+        "Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).",
+        "Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.",
+        "Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.",
+        "Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.",
+        "Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.",
+        "Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.",
+        "Thinly slice steak across the grain.",
+        "Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.",
+        "*Found in Asian markets and uwajimaya.com."
+    ],
+    "ingredients": [
+        "1/4 cup Asian fish sauce",
+        "2 tablespoons finely chopped peeled fresh ginger",
+        "2 garlic cloves, finely chopped",
+        "2 tablespoons soy sauce",
+        "2 tablespoons sugar",
+        "2 lb flank steak",
+        "1/2 cup fresh lime juice",
+        "6 tablespoons water",
+        "6 tablespoons sugar",
+        "6 tablespoons Asian fish sauce",
+        "1 1/2 teaspoons dried hot red-pepper flakes",
+        "1/2 cup thinly sliced shallots (2 medium)",
+        "8 oz dried vermicelli rice-stick noodles*",
+        "2 medium Granny Smith apples",
+        "7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)",
+        "1 cup fresh mint leaves, torn into pieces if large",
+        "1/2 cup salted roasted peanuts (sometimes labeled \"cocktail peanuts\"), chopped",
+        "Special equipment: an adjustable-blade slicer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Fruit",
+        "Garlic",
+        "Ginger",
+        "Leafy Green",
+        "Herb",
+        "Nut",
+        "Pasta",
+        "Vegetable",
+        "Apple",
+        "Summer",
+        "Grill/Barbecue",
+        "Gourmet"
+    ],
+    "title": "Asian Steak and Noodle Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-steak-and-noodle-salad-235018"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-steak-skewers.json b/serverless-fleets/data/input/inferencing/recipes/asian-steak-skewers.json
new file mode 100644
index 000000000..a54b90e85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-steak-skewers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Whisk soy sauce, brown sugar, sesame oil, green onions, lemon juice, sesame seeds, ginger, and garlic together in a bowl until marinade is smooth.",
+        "Thinly slice steak with the grain into 1/4-inch thick pieces. Thread steak slices onto skewers and place in a flat plastic or glass container. Pour marinade over skewers. Cover container with plastic wrap, and refrigerate, 1 1/2 to 2 hours. Flip skewers and continue marinating in the refrigerator, 1 1/2 to 2 hours more.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skewers from marinade, discarding marinade.",
+        "Cook steak skewers on the preheated grill until cooked through, 2 to 3 minutes per side."
+    ],
+    "ingredients": [
+        "1 cup low-sodium soy sauce",
+        "1/4 cup brown sugar",
+        "1/4 cup sesame oil",
+        "3 green onions, thinly sliced",
+        "1 lemon, juiced",
+        "2 tablespoons sesame seeds",
+        "1 tablespoon freshly grated ginger",
+        "2 cloves garlic, minced",
+        "1 (1 1/2-pound) flank steak",
+        "skewers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Steak Skewers",
+    "url": "http://allrecipes.com/recipe/242502/asian-steak-skewers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-steak-stir-fry-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-steak-stir-fry-salad.json
new file mode 100644
index 000000000..192d93690
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-steak-stir-fry-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.",
+        "Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F250066.jpg",
+    "ingredients": [
+        "\u00bc cup peanut oil",
+        "2 tablespoons soy sauce",
+        "1 teaspoon ground black pepper",
+        "1 pound skirt steak, sliced into strips",
+        "\u00bd  green bell pepper, chopped",
+        "\u00bc  onion, chopped",
+        "2 tablespoons chopped green onion",
+        "1 tablespoon chopped fresh ginger root",
+        "1 tablespoon chopped serrano pepper",
+        "1 cup fresh baby spinach",
+        "\u00bc cup balsamic vinaigrette salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Steak Stir-Fry Salad",
+    "url": "http://allrecipes.com/recipe/202682/asian-steak-stir-fry-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-steak-topped-with-bell-pepper-stir-fry-350398.json b/serverless-fleets/data/input/inferencing/recipes/asian-steak-topped-with-bell-pepper-stir-fry-350398.json
new file mode 100644
index 000000000..dbdc82568
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-steak-topped-with-bell-pepper-stir-fry-350398.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally.",
+        "Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. Scrape most of marinade off steaks and back into bowl. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. Turn steaks over and transfer skillet to oven. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. Transfer steaks to cutting board; let rest 10 minutes.",
+        "Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. Add onion and bell peppers; saut\u00e9 until crisp-tender, about 3 minutes. Add green onions and all remaining marinade from steaks. Bring to boil. Stir in cilantro. Cut steaks crosswise in half. Divide steaks among 4 plates. Spoon vegetables over steaks and serve.",
+        "*A sweet-hot Thai-style condiment used in marinades and sauces; available in the Asian foods section of some supermarkets and at Asian markets."
+    ],
+    "ingredients": [
+        "2 tablespoons Thai-style chili sauce*",
+        "1 1/2 tablespoons soy sauce",
+        "2 teaspoons balsamic vinegar",
+        "2 teaspoons grated peeled fresh ginger",
+        "2 10- to 12-ounce New York steaks",
+        "1 1/2 tablespoons vegetable oil, divided",
+        "1 medium onion, halved, sliced",
+        "2 medium red bell peppers, cut into",
+        "4 green onions, chopped",
+        "1/2 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Stir-Fry",
+        "Kid-Friendly",
+        "Low Cal",
+        "Back to School",
+        "Dinner",
+        "Steak",
+        "Bell Pepper",
+        "Poker/Game Night",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added"
+    ],
+    "title": "Asian Steak Topped with Bell Pepper Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-steak-topped-with-bell-pepper-stir-fry-350398"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-bbq-st-louis-ribs.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-bbq-st-louis-ribs.json
new file mode 100644
index 000000000..0d487ed83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-bbq-st-louis-ribs.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.",
+        "Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.",
+        "Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.",
+        "Remove ribs from grill.  Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.",
+        "Remove ribs from grill and unwrap.  Place ribs over direct heat on grill and brush with barbecue sauce.  Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.",
+        "Serve ribs with remaining barbecue sauce."
+    ],
+    "ingredients": [
+        "Dry Rub:",
+        "1/2 cup kosher salt",
+        "1/3 cup light brown sugar",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon ground anise seed or fennel seed",
+        "1 teaspoon black pepper",
+        "1/2 teaspoon ground cloves",
+        "2 racks Smithfield\u00ae Extra Tender St. Louis Pork Spareribs, membrane removed",
+        "Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)",
+        "2 cups hoisin barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Style BBQ St. Louis Ribs",
+    "url": "http://allrecipes.com/recipe/242383/asian-style-bbq-st-louis-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-chicken-and-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-chicken-and-vegetables.json
new file mode 100644
index 000000000..8899e9ef4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-chicken-and-vegetables.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.",
+        "Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.",
+        "Whisk cornstarch and 1/2 cup water together in bowl.",
+        "Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.",
+        "Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.",
+        "Sprinkle sesame and peanuts over chicken and vegetables before serving."
+    ],
+    "ingredients": [
+        "2 skinless, boneless chicken breast halves - cut into cubes",
+        "1 teaspoon ground ginger",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon garlic salt",
+        "1 tablespoon sesame oil",
+        "1 cup broccoli florets",
+        "1 red bell pepper, sliced",
+        "1/2 cup sliced mushrooms",
+        "1 tablespoon cornstarch",
+        "1/2 cup water",
+        "1 tablespoon vegetable oil",
+        "1/2 cup cubed jicama",
+        "1 tablespoon brown sugar",
+        "1 tablespoon honey",
+        "1 tablespoon toasted sesame seeds",
+        "1 tablespoon chopped toasted peanuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Style Chicken and Vegetables",
+    "url": "http://allrecipes.com/recipe/220589/asian-style-chicken-and-vegetables/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-chicken-noodle-soup.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-chicken-noodle-soup.json
new file mode 100644
index 000000000..4fc19955f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-chicken-noodle-soup.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Stir chicken stock, water, bay leaves, fish sauce, shrimp bouillon, soy sauce, chicken bouillon, Chinese five-spice powder, garlic powder, and onion powder together in a stockpot; bring to a boil and reduce heat to medium. Add carrots, celery, red bell pepper, and onion; bring stock to a simmer and cook until the vegetables begin to soften, about 5 minutes.",
+        "Add spaghetti to the stockpot; cook until tender yet firm to the bite, about 5 minutes.",
+        "Reduce heat to medium-low. Add shrimp, spinach, white wine, ginger, lemongrass, sesame oil, black pepper, and cayenne pepper; stir. Turn heat below stockpot off and let soup sit as the residual heat cooks the shrimp until they are firm and the vegetables are tender, about 30 minutes more."
+    ],
+    "ingredients": [
+        "32 ounces chicken broth",
+        "1 cup water",
+        "2 bay leaves",
+        "1 tablespoon fish sauce",
+        "1 tablespoon shrimp bouillon",
+        "1 teaspoon soy sauce",
+        "1 teaspoon chicken bouillon",
+        "1/2 teaspoon Chinese five-spice powder",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon onion powder",
+        "6 carrots, diced",
+        "6 stalks celery, diced",
+        "1 red bell pepper, chopped",
+        "1 onion, chopped",
+        "3 ounces spaghetti",
+        "1 pound shrimp (31-40 per pound), peeled and deveined",
+        "4 cups fresh spinach, chopped",
+        "1/4 cup dry white wine",
+        "2 teaspoons minced fresh ginger root",
+        "2 teaspoons chopped lemongrass",
+        "1 tablespoon sesame oil",
+        "1 pinch ground black pepper, or to taste",
+        "1 pinch cayenne pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Style Chicken Noodle Soup",
+    "url": "http://allrecipes.com/recipe/236909/asian-style-chicken-noodle-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-corn-avocado-and-sesame-salsa-106970.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-corn-avocado-and-sesame-salsa-106970.json
new file mode 100644
index 000000000..192606a5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-corn-avocado-and-sesame-salsa-106970.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.",
+        "Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)",
+        "Available in the Asian foods section of some supermarkets."
+    ],
+    "ingredients": [
+        "2 ears fresh corn, husked",
+        "3 teaspoons oriental sesame oil",
+        "3 tablespoons unseasoned rice vinegar",
+        "2 large green onions, chopped",
+        "2 tablespoons toasted sesame seeds",
+        "3/4 teaspoon hot chili paste (such as sambal oelek)*",
+        "1 garlic clove, minced",
+        "1 avocado, halved, pitted, peeled, diced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Backyard BBQ",
+        "Avocado",
+        "Corn",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Healthy",
+        "Sesame"
+    ],
+    "title": "Asian-Style Corn, Avocado, and Sesame Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-style-corn-avocado-and-sesame-salsa-106970"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-country-ribs.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-country-ribs.json
new file mode 100644
index 000000000..919e87093
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-country-ribs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker.  Add the ribs; cover and refrigerate.  Allow ribs to marinate in the refrigerator for 8 hours or overnight.",
+        "Before cooking, drain marinade and discard.  Cook on Low for 9 hours.  Drain cooked meat and shred, using 2 forks."
+    ],
+    "ingredients": [
+        "1/4 cup lightly packed brown sugar",
+        "1 cup soy sauce",
+        "1/4 cup sesame oil",
+        "2 tablespoons olive oil",
+        "2 tablespoons rice vinegar",
+        "2 tablespoons lime juice",
+        "2 tablespoons minced garlic",
+        "2 tablespoons minced fresh ginger",
+        "1 teaspoon Sriracha hot pepper sauce",
+        "12 boneless country-style pork ribs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Style Country Ribs",
+    "url": "http://allrecipes.com/recipe/191199/asian-style-country-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-crab-and-shrimp-cakes-101308.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-crab-and-shrimp-cakes-101308.json
new file mode 100644
index 000000000..eeb4a259b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-crab-and-shrimp-cakes-101308.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Blend first 4 ingredients in medium bowl. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs. Season with pepper. Place remaining 1 cup breadcrumbs on plate. Drop 1/4 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.",
+        "Heat oil in heavy medium skillet over medium heat. Add cakes and saut\u00e9 until crisp, about 5 minutes per side."
+    ],
+    "ingredients": [
+        "1/4 cup mayonnaise",
+        "2 tablespoons chopped fresh cilantro",
+        "1 tablespoon chopped peeled fresh ginger",
+        "2 teaspoons bottled Thai fish sauce (nam pla) or soy sauce",
+        "6 ounces canned crabmeat, drained, picked over, patted dry",
+        "3 ounces bay shrimp, chopped",
+        "1 1/2 cups fresh breadcrumbs made from crustless French bread",
+        "1 1/2 tablespoons peanut oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Crab",
+        "Shrimp",
+        "Spring",
+        "Pan-Fry",
+        "Cilantro"
+    ],
+    "title": "Asian-Style Crab and Shrimp Cakes",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-style-crab-and-shrimp-cakes-101308"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-flank-steak-236563.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-flank-steak-236563.json
new file mode 100644
index 000000000..7a52b0c2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-flank-steak-236563.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.",
+        "Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce."
+    ],
+    "ingredients": [
+        "1/2 cup dry Sherry",
+        "1/3 cup soy sauce",
+        "2 tablespoons ketchup",
+        "2 garlic cloves, minced",
+        "1 1/2 tablespoons minced peeled fresh ginger",
+        "1 tablespoon Asian sesame oil",
+        "1 (1 1/2- to 1 3/4-pound) flank steak"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Ginger",
+        "Broil",
+        "Marinate",
+        "Quick & Easy",
+        "Dinner",
+        "Steak",
+        "Sherry",
+        "Healthy",
+        "Sesame",
+        "Soy Sauce"
+    ],
+    "title": "Asian-Style Flank Steak",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-style-flank-steak-236563"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-meatloaf.json
new file mode 100644
index 000000000..3a2757e4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-meatloaf.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.",
+        "Bake in preheated oven for 40 minutes.",
+        "Drain grease from pan.  In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf.  Continue baking for 20 minutes or so.   Remove from oven, and let rest for 5 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground beef",
+        "1/2 pound ground pork",
+        "3 slices bread, broken up into small pieces",
+        "2 eggs, lightly beaten",
+        "1 small onion, finely chopped",
+        "2 stalks celery, finely chopped",
+        "3 tablespoons soy sauce",
+        "1 tablespoon minced fresh ginger",
+        "2 tablespoons hoisin sauce",
+        "1/2 cup hoisin sauce",
+        "2 tablespoons ketchup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Style Meatloaf",
+    "url": "http://allrecipes.com/recipe/36948/asian-style-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-noodle-salad-5176.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-noodle-salad-5176.json
new file mode 100644
index 000000000..172f77f1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-noodle-salad-5176.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.",
+        "Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.",
+        "Divide salad among bowls and serve."
+    ],
+    "ingredients": [
+        "8 ounces spaghetti, broken in half",
+        "4 teaspoons oriental sesame oil",
+        "1 cup shredded carrot",
+        "1/2 red bell pepper, very thinly sliced",
+        "1 cup matchstick-size strips peeled jicama",
+        "1 cup (packed) spinach leaves (about 1 ounce), thinly sliced",
+        "3 tablespoons thick teriyaki marinade",
+        "3 tablespoons rice vinegar",
+        "2 tablespoons sugar",
+        "1 teaspoon minced garlic"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Pasta",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lunch",
+        "Spinach",
+        "Bell Pepper",
+        "Carrot",
+        "Spring",
+        "Healthy",
+        "J\u00edcama",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Asian-Style Noodle Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-style-noodle-salad-5176"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-paper-wrapped-chicken.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-paper-wrapped-chicken.json
new file mode 100644
index 000000000..23b996415
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-paper-wrapped-chicken.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.",
+        "Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.",
+        "Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.",
+        "Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own."
+    ],
+    "ingredients": [
+        "2 tablespoons soy sauce",
+        "1 green onion, finely chopped",
+        "1 tablespoon hoisin sauce",
+        "1 tablespoon vegetable oil",
+        "1 tablespoon white wine",
+        "1 tablespoon cornstarch",
+        "1 teaspoon white sugar",
+        "1 teaspoon minced fresh ginger",
+        "1 teaspoon chopped garlic",
+        "1/4 teaspoon Chinese five-spice powder",
+        "salt and ground black pepper to taste",
+        "1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes",
+        "1 cup peanut oil for frying, or as needed",
+        "18 6x6-inch squares of aluminum foil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Style Paper Wrapped Chicken",
+    "url": "http://allrecipes.com/recipe/220101/asian-style-paper-wrapped-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-pork-chop-bake.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-pork-chop-bake.json
new file mode 100644
index 000000000..619487726
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-pork-chop-bake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 cup teriyaki sauce",
+        "1/2 cup orange juice",
+        "1/4 cup dry sherry",
+        "2 teaspoons minced fresh ginger root",
+        "2 cloves garlic, minced",
+        "ground black pepper to taste",
+        "1 dash ground allspice",
+        "6 (3/4 inch) thick pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Style Pork Chop Bake",
+    "url": "http://allrecipes.com/recipe/14754/asian-style-pork-chop-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-pork-stir-fry-101682.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-pork-stir-fry-101682.json
new file mode 100644
index 000000000..e9769daf0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-pork-stir-fry-101682.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.",
+        "Cook beans in large pot of boiling salted water until just crisp-tender. Drain.",
+        "Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155\u00b0F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.",
+        "Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and saut\u00e9 until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons soy sauce",
+        "2 tablespoons honey",
+        "1 tablespoon minced peeled ginger",
+        "1/4 teaspoon dried crushed red pepper",
+        "1 12-ounce pork tenderloin, fat trimmed, halved lengthwise",
+        "1 pound green beans, trimmed",
+        "1/3 cup orange juice",
+        "1 teaspoon rice vinegar",
+        "1 teaspoon cornstarch",
+        "2 teaspoons peanut oil",
+        "1 teaspoon grated orange peel",
+        "1 garlic clove, minced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Pork",
+        "Stir-Fry",
+        "Low Fat",
+        "Kid-Friendly",
+        "Summer",
+        "Healthy"
+    ],
+    "title": "Asian-Style Pork Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-style-pork-stir-fry-101682"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-pot-roast.json
new file mode 100644
index 000000000..14af178f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-pot-roast.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds(R) Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.",
+        "Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.",
+        "Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.",
+        "Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.",
+        "Bake about 2 1/2 hours or until meat and vegetables are tender.",
+        "Cut open top of oven bag carefully. Remember: Always support bag with pan.",
+        "Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired."
+    ],
+    "ingredients": [
+        "2 tablespoons all-purpose flour",
+        "3 medium carrots, peeled and sliced",
+        "1 cup beef broth",
+        "4 shallots, peeled and sliced",
+        "1/4 cup soy sauce",
+        "2 tablespoons grated fresh ginger",
+        "1 tablespoon honey",
+        "3 cloves garlic, minced",
+        "1 (3 pound) beef chuck pot roast, trimmed of fat",
+        "4 cups hot cooked rice",
+        "Chopped green onions and/or sesame seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Style Pot Roast",
+    "url": "http://allrecipes.com/recipe/238407/asian-style-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-shrimp-and-pineapple-fried-rice-11983.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-shrimp-and-pineapple-fried-rice-11983.json
new file mode 100644
index 000000000..f5a0336a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-shrimp-and-pineapple-fried-rice-11983.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Halve the pineapple lengthwise, cut out the flesh, leaving 1/2-inch-thick shells, and reserve the shells. Discard the core and cut enough of the pineapple into 1/2-inch pieces to measure 1 1/2 cups, reserving the remaining pineapple for another use. In a bowl combine the pineapple pieces, the bell pepper, the scallions, and the jalape\u00f1o pepper. In a small bowl whisk together the soy sauce, the sugar, the anchovy paste, the turmeric, and 1 tablespoon water.",
+        "In a wok or heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it stir-fry the shrimp for 1 1/2 minutes, or until they are just firm, and transfer them to a bowl. Heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in the oil stir-fry the garlic for 5 seconds, or until it is golden. Add the rice and stir-fry the mixture for 30 seconds, or until the rice is hot. Add the soy mixture and stir-fry the mixture for 1 minute. Add the pineapple mixture and the shrimp, stir-fry the mixture for 1 minute, or until it is hot, and stir in the coriander. Serve the fried rice in the reserved pineapple shells if desired. (There will be extra fried rice.)"
+    ],
+    "ingredients": [
+        "a 4-pound pineapple",
+        "1/2 cup julienne red bell pepper",
+        "3 scallions, sliced thin",
+        "2 teaspoons minced fresh jalape\u00f1o pepper, including the seeds (wear\u00a0rubber gloves), or to taste",
+        "1 1/2 tablespoons soy sauce",
+        "1 1/2 teaspoons sugar",
+        "1 teaspoon anchovy paste",
+        "1/2 teaspoon turmeric",
+        "2 tablespoons vegetable oil",
+        "1 pound small shrimp (about 50), shelled and deveined",
+        "2 garlic cloves, minced",
+        "5 cups cooked rice",
+        "1/4 cup finely chopped fresh coriander"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wok",
+        "Rice",
+        "Stir-Fry",
+        "Pineapple",
+        "Shrimp",
+        "Gourmet"
+    ],
+    "title": "Asian-Style Shrimp and Pineapple Fried Rice",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-style-shrimp-and-pineapple-fried-rice-11983"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-soy-burger.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-soy-burger.json
new file mode 100644
index 000000000..3f35a7a36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-soy-burger.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine all ingredients with ground beef* in a bowl and mix well. Shape burger patties and grill burger following your favorite method."
+    ],
+    "ingredients": [
+        "2 tablespoons Kikkoman Less Sodium Soy Sauce",
+        "1 teaspoon sesame oil",
+        "4 green onions, thinly sliced (plus extra for garnish)",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon ground ginger",
+        "1 tablespoon dark brown sugar",
+        "1 pound favorite ground beef mixture"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Style Soy Burger",
+    "url": "http://allrecipes.com/recipe/237748/asian-style-soy-burger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-spicy-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-spicy-baked-beans.json
new file mode 100644
index 000000000..d8a09e737
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-spicy-baked-beans.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat oil in a saucepan over medium heat. Cook and stir onion in hot oil for about 2 minutes. Stir chile pepper into onion; continue to cook and stir until the onion softens slightly, 2 to 3 minutes more. Season with coriander, cumin, garam masala, paprika, salt, and pepper; stir. Pour beans into saucepan, mix well, and cook until hot, about 3 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons vegetable oil",
+        "1 onion, chopped",
+        "1 green chile pepper, seeded and minced",
+        "1/4 teaspoon ground coriander",
+        "1/4 teaspoon ground cumin",
+        "1/4 teaspoon garam masala",
+        "1/4 teaspoon paprika",
+        "salt and ground black pepper to taste",
+        "1 (14 ounce) can baked beans in tomato sauce (such as Heinz\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Style Spicy Baked Beans",
+    "url": "http://allrecipes.com/recipe/229485/asian-style-spicy-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-style-zucchini.json b/serverless-fleets/data/input/inferencing/recipes/asian-style-zucchini.json
new file mode 100644
index 000000000..234db1015
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-style-zucchini.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4608&h=2413&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F725327.jpg",
+    "ingredients": [
+        "1 teaspoon butter",
+        "1 large zucchini, halved lengthwise and cut into 1 inch slices",
+        "2 tablespoons soy sauce, divided",
+        "2 tablespoons sesame seeds",
+        "garlic powder to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Style Zucchini",
+    "url": "http://allrecipes.com/recipe/65288/asian-style-zucchini/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-sugar-snap-pea-appetizer.json b/serverless-fleets/data/input/inferencing/recipes/asian-sugar-snap-pea-appetizer.json
new file mode 100644
index 000000000..e8f8bcb8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-sugar-snap-pea-appetizer.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven broiler, and move oven rack into the top position.",
+        "Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.",
+        "Broil the snap peas in the preheated oven until tender, about 5 minutes.",
+        "Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce."
+    ],
+    "ingredients": [
+        "1 pound sugar snap peas, trimmed",
+        "3 tablespoons garlic flavored olive oil",
+        "1/4 cup low sodium soy sauce",
+        "1/4 teaspoon sesame oil",
+        "2 drops chili oil",
+        "1/4 teaspoon packed brown sugar",
+        "2 tablespoons toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Sugar Snap Pea Appetizer",
+    "url": "http://allrecipes.com/recipe/142836/asian-sugar-snap-pea-appetizer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-sweet-and-sour-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/asian-sweet-and-sour-meatballs.json
new file mode 100644
index 000000000..7fa680713
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-sweet-and-sour-meatballs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 400 degrees F. Combine meat, water chestnuts, onions, bread crumbs, garlic and soy sauce in medium bowl. Mix thoroughly. Roll into 1 1/2-inch meatballs and place in baking pan.",
+        "Bake 30 minutes. While meatballs are baking, combine ham glaze, chili sauce, red pepper flakes and ginger. Heat until hot and bubbly. Remove meatballs from oven, toss with sauce and serve hot."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground round",
+        "1 (8 ounce) can water chestnuts, finely chopped",
+        "1 bunch green onions, finely chopped",
+        "1 1/2 cups soft bread crumbs",
+        "2 cloves garlic, minced",
+        "3 tablespoons soy sauce",
+        "1 (10 ounce) jar Crosse & Blackwell\u00ae Premium Ham Glaze",
+        "1 cup chili sauce",
+        "1 teaspoon crushed red pepper flakes",
+        "1 teaspoon minced fresh ginger root"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Sweet and Sour Meatballs",
+    "url": "http://allrecipes.com/recipe/233797/asian-sweet-and-sour-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-tacos.json b/serverless-fleets/data/input/inferencing/recipes/asian-tacos.json
new file mode 100644
index 000000000..d12eb5c6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-tacos.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a mixing bowl, combine chopped steak and teriyaki marinade.  Cover and refrigerate for 30 minutes.",
+        "In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos.",
+        "Heat a skillet on medium high heat until hot.  Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally.",
+        "To assemble the tacos, place 1/4 cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy."
+    ],
+    "ingredients": [
+        "4 Mission\u00ae Soft Taco Flour Tortillas",
+        "8 ounces sirloin steak, chopped into 1x1/4-inch pieces",
+        "1/2 cup teriyaki marinade",
+        "1/2 cup cucumber, grated",
+        "1/2 cup carrots, shredded",
+        "1/2 teaspoon fresh ginger, grated",
+        "1/2 teaspoon black sesame seeds",
+        "1 tablespoon fresh orange juice",
+        "1/2 teaspoon soy sauce",
+        "1/2 teaspoon honey",
+        "Salt and pepper to taste",
+        "1/2 cup sliced green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Tacos",
+    "url": "http://allrecipes.com/recipe/237007/asian-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-themed-beef-and-rice-noodle-sou.json b/serverless-fleets/data/input/inferencing/recipes/asian-themed-beef-and-rice-noodle-sou.json
new file mode 100644
index 000000000..3a514273d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-themed-beef-and-rice-noodle-sou.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.",
+        "Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon oil, or as needed",
+        "6 ounces round steak, thinly sliced",
+        "1 teaspoon onion powder",
+        "1 teaspoon garlic powder",
+        "1/4 cup onion, chopped",
+        "1 (32 fluid ounce) container beef broth",
+        "1/4 cup brown sugar",
+        "2 tablespoons soy sauce",
+        "1 teaspoon ground ginger",
+        "1 teaspoon sriracha hot sauce, or more to taste",
+        "1 (8 ounce) package thin rice noodles, broken into pieces",
+        "1 cup diced carrots",
+        "1 cup sliced cabbage",
+        "1/2 green bell pepper, sliced",
+        "1/2 red bell pepper, sliced",
+        "1/2 cup diced celery"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian-Themed Beef and Rice Noodle Soup",
+    "url": "http://allrecipes.com/recipe/245011/asian-themed-beef-and-rice-noodle-sou/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-tuna-patties.json b/serverless-fleets/data/input/inferencing/recipes/asian-tuna-patties.json
new file mode 100644
index 000000000..3174475dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-tuna-patties.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.",
+        "Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown."
+    ],
+    "ingredients": [
+        "2 (5 ounce) cans tuna, drained and flaked",
+        "1 egg, beaten",
+        "3/4 cup dry bread crumbs",
+        "3 green onions, minced",
+        "1 clove garlic, peeled and minced",
+        "1 tablespoon soy sauce",
+        "1 tablespoon teriyaki sauce",
+        "1 tablespoon ketchup",
+        "1 teaspoon sesame oil",
+        "1 teaspoon black pepper",
+        "1/2 cup cornmeal",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Tuna Patties",
+    "url": "http://allrecipes.com/recipe/44816/asian-tuna-patties/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-tuna-salad.json b/serverless-fleets/data/input/inferencing/recipes/asian-tuna-salad.json
new file mode 100644
index 000000000..8d6f58384
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-tuna-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.",
+        "Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/7388284.jpg",
+    "ingredients": [
+        "5 (5 ounce) cans chunk light tuna in water, drained and flaked",
+        "1/2 cup sweetened dried cranberries (such as Craisins\u00ae)",
+        "1/2 cup finely chopped carrot",
+        "1/4 cup chopped green onions",
+        "1/4 cup finely chopped cilantro",
+        "1 tablespoon sesame seeds",
+        "1 1/2 teaspoons ground ginger",
+        "1 1/2 teaspoons ground red chile pepper",
+        "3/4 teaspoon kosher salt",
+        "1/2 cup light mayonnaise",
+        "1/4 cup Asian chile paste (such as sambal oelek)",
+        "2 tablespoons sesame oil",
+        "1 tablespoon light soy sauce",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Tuna Salad",
+    "url": "http://allrecipes.com/recipe/237687/asian-tuna-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-tuna-with-poached-egg.json b/serverless-fleets/data/input/inferencing/recipes/asian-tuna-with-poached-egg.json
new file mode 100644
index 000000000..db8cc0436
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-tuna-with-poached-egg.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl.  Stir together, and then fold in the tuna.",
+        "In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha(R).  Pour over the tuna mixture and toss gently, trying not to break up the tuna.",
+        "Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan).  Crack each egg into a ramekin.  Stir the water in a wide circle (like a whirlpool), and then slide in the egg; repeat for the second egg.  Poach the eggs at a simmer for 4-5 minutes for soft yolks.  Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.",
+        "To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds."
+    ],
+    "ingredients": [
+        "Tuna:",
+        "1 teaspoon finely chopped red onion",
+        "1 teaspoon minced red bell pepper",
+        "1 tablespoon frozen green peas, thawed",
+        "1 teaspoon minced fresh ginger",
+        "1 teaspoon grated carrot",
+        "Salt and pepper to taste",
+        "1 (5 ounce) can Bumble Bee\u00ae Solid White Albacore Tuna in Water, drained and chunked",
+        "Dressing:",
+        "1/2 teaspoon sesame oil",
+        "1 tablespoon seasoned rice vinegar",
+        "1 teaspoon freshly squeezed lime juice",
+        "1/4 teaspoon sriracha chili garlic sauce",
+        "1 tablespoon white vinegar",
+        "2 large fresh eggs",
+        "1 English muffin, split and toasted",
+        "Garnish:",
+        "Chopped cilantro",
+        "Black sesame seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Tuna with Poached Egg",
+    "url": "http://allrecipes.com/recipe/247019/asian-tuna-with-poached-egg/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-turkey-barbecue-on-sesame-scall.json b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-barbecue-on-sesame-scall.json
new file mode 100644
index 000000000..7a5eeff62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-barbecue-on-sesame-scall.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.",
+        "In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.",
+        "Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/6227.jpg",
+    "ingredients": [
+        "1/3 cup hoisin sauce",
+        "1/4 cup barbeque sauce",
+        "1 tablespoon minced fresh ginger root",
+        "2 tablespoons sesame oil, divided",
+        "3 cups cooked, chopped turkey meat",
+        "salt and pepper to taste",
+        "1/2 cup diced green onions, divided",
+        "4 English muffins, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Turkey Barbecue on Sesame Scallion Toasts",
+    "url": "http://allrecipes.com/recipe/23138/asian-turkey-barbecue-on-sesame-scall/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-turkey-burgers-recipe.json b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-burgers-recipe.json
new file mode 100644
index 000000000..130821689
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-burgers-recipe.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.",
+        "Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.",
+        "In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.",
+        "Drain the bulgur and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.",
+        "Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.",
+        "Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles."
+    ],
+    "ingredients": [
+        "1/4 cup bulgur wheat",
+        "1/2 cup boiling water",
+        "1/4 cup rice wine vinegar",
+        "1 teaspoon sugar",
+        "Kosher salt and freshly ground black pepper",
+        "1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup",
+        "1/4 small red onion, thinly sliced",
+        "1/4 cup plain low-fat yogurt",
+        "1 teaspoon chili garlic sauce",
+        "12 ounces lean ground turkey",
+        "2 tablespoons hoisin sauce",
+        "2 scallions, chopped",
+        "1 teaspoon grated ginger",
+        "1 clove garlic, grated",
+        "2 tablespoons chopped cilantro, plus 1/4 cup whole leaves",
+        "2 teaspoons vegetable oil",
+        "4 whole wheat hamburger rolls"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Turkey Burger",
+        "Burger",
+        "Poultry Recipes",
+        "Turkey Recipes",
+        "Healthy",
+        "Asian"
+    ],
+    "title": "Asian Turkey Burgers",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/asian-turkey-burgers-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-turkey-burgers.json b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-burgers.json
new file mode 100644
index 000000000..2af8ba5b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-burgers.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Mix ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, water, ginger, salt, and pepper in a bowl; shape into 4 patties.",
+        "Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/971628.jpg",
+    "ingredients": [
+        "1 pound lean ground turkey",
+        "1/2 cup finely chopped onion",
+        "1/3 cup chopped water chestnuts",
+        "2 tablespoons chopped green bell pepper (optional)",
+        "2 cloves garlic, minced",
+        "1 tablespoon dried parsley",
+        "1 tablespoon soy sauce",
+        "1 tablespoon cold water",
+        "2 teaspoons minced fresh ginger root",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Turkey Burgers",
+    "url": "http://allrecipes.com/recipe/230981/asian-turkey-burgers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-turkey-lettuce-wraps-106963.json b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-lettuce-wraps-106963.json
new file mode 100644
index 000000000..48ed5eb1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-lettuce-wraps-106963.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat peanut oil in heavy large skillet over medium-high heat. Add onion and saut\u00e9 until beginning to brown, about 3 minutes. Add turkey and saut\u00e9 until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.",
+        "Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping."
+    ],
+    "ingredients": [
+        "1 tablespoon peanut oil",
+        "1 large onion, chopped",
+        "1 1/4 pounds lean ground turkey",
+        "1/2 cup purchased Asian peanut sauce",
+        "1 tablespoon hoisin sauce",
+        "1 tablespoon soy sauce, plus additional soy sauce for dipping",
+        "1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)",
+        "1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs",
+        "12 large butter lettuce leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "turkey",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Mint",
+        "Peanut",
+        "Cucumber",
+        "Summer",
+        "Soy Sauce",
+        "Lettuce"
+    ],
+    "title": "Asian Turkey Lettuce Wraps",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-turkey-lettuce-wraps-106963"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-turkey-lettuce-wraps.json b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-lettuce-wraps.json
new file mode 100644
index 000000000..18c2d141c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-lettuce-wraps.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Saute onion in peanut oil in large skillet over medium-high heat 3 to 5 minutes or until onion starts to soften. Add turkey and saute 7 to 8 minutes or until cooked through.",
+        "Stir in 1/2 cup satay sauce, 1 tablespoon soy sauce and hoisin sauce. Add cucumber and chopped mint; heat until hot.",
+        "Whisk together remaining 1/2 cup satay sauce and 1 tablespoon soy sauce in small bowl.",
+        "Assemble each wrap by spooning about 3/4 cup turkey mixture on each tortilla and topping with salad and mint leaves if desired. Fold in sides of tortilla and roll up. Cut in half and serve with satay soy sauce mixture."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3096&h=1621&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5491776.jpg",
+    "ingredients": [
+        "1 large DOLE\u00ae Onion, chopped",
+        "1 tablespoon peanut oil",
+        "1 (20 ounce) package ground turkey",
+        "1 cup bottled Thai peanut satay sauce, divided",
+        "2 tablespoons soy sauce, divided",
+        "1 tablespoon hoisin sauce",
+        "1 medium cucumber peeled and chopped",
+        "\u00bc cup coarsely chopped fresh mint",
+        "6 (10 inch) flour tortillas",
+        "1 (6 ounce) package DOLE Butter Bliss",
+        "small fresh mint leaves (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Turkey Lettuce Wraps",
+    "url": "http://allrecipes.com/recipe/217300/asian-turkey-lettuce-wraps/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-turkey-noodle-soup-with-ginger-and-chiles-231068.json b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-noodle-soup-with-ginger-and-chiles-231068.json
new file mode 100644
index 000000000..31090ba30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-turkey-noodle-soup-with-ginger-and-chiles-231068.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.",
+        "Combine stock, shallots, ginger, and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard ginger slices. Return stock to boil. Stir in noodles and turkey; simmer until turkey is heated through, about 3 minutes.",
+        "Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chiles, and lime wedges to squeeze over.",
+        "Break up the carcass so that it its into a 6-quart or larger pot. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 teaspoon dried thyme, and 1/4 teaspoon whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.",
+        "*Available in the Asian foods section of most supermarkets."
+    ],
+    "ingredients": [
+        "3 1/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths",
+        "Boiling water",
+        "6 cups homemade turkey stock or low-salt chicken broth",
+        "1/2 cup thinly sliced shallots (about 3 large)",
+        "6 1/8-inch-thick rounds peeled fresh ginger",
+        "2 tablespoons fish sauce (nam pla or nuoc nam)* or soy sauce",
+        "2 cups diced cooked turkey meat (about 10 ounces)",
+        "Fresh bean sprouts",
+        "Fresh mint leaves",
+        "Thinly sliced serrano chiles",
+        "Lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Ginger",
+        "Pasta",
+        "turkey",
+        "Fall"
+    ],
+    "title": "Asian Turkey-Noodle Soup with Ginger and Chiles",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-turkey-noodle-soup-with-ginger-and-chiles-231068"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-twist-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/asian-twist-chicken-wings.json
new file mode 100644
index 000000000..79ccbc7cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-twist-chicken-wings.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.",
+        "While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.",
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate.",
+        "Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve."
+    ],
+    "ingredients": [
+        "2 sun-dried tomatoes",
+        "1/4 cup white wine",
+        "1/4 cup barbeque sauce",
+        "1 teaspoon sesame oil",
+        "1 tablespoon hot pepper sauce",
+        "2 tablespoons soy sauce",
+        "1 tablespoon distilled white vinegar",
+        "1 tablespoon honey",
+        "1 tablespoon cornstarch",
+        "20 chicken wings",
+        "2 teaspoons minced garlic",
+        "1 teaspoon chili powder",
+        "salt and pepper to taste",
+        "1 lime, cut into wedges",
+        "1 1/2 teaspoons sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Twist Chicken Wings",
+    "url": "http://allrecipes.com/recipe/162598/asian-twist-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-vegetable-roll.json b/serverless-fleets/data/input/inferencing/recipes/asian-vegetable-roll.json
new file mode 100644
index 000000000..f67da31b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-vegetable-roll.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.",
+        "Place spaghetti squash half cut-side down on the prepared baking sheet.",
+        "Bake until the squash is tender and the flesh shreds easily, about 40 minutes. Shred strands of flesh from rind and place in bowl.",
+        "Place broccoli in a steamer basket over a pan of boiling water. Steam until tender, about 8 minutes. Add spinach to steamer basket for last 2 minutes. Place broccoli and spinach in separate bowls.",
+        "Spread 1/4 teaspoon miso paste down the center of each tortilla. Place 2 tablespoons of spaghetti squash, 1 tablespoon of spinach, and 1 tablespoon of broccoli florets over the miso paste down the center of the tortillas. Fold up the sides of the tortillas around the filling, then fold up the ends to enclose the filling.",
+        "Heat 1/4 cup of olive oil in a skillet over high heat.",
+        "Place one rolled tortilla, seam side down, in the frying pan. Gently press the tortilla with a spatula. Cook until the tortilla is golden brown, about 2 or 3 minutes per side, turning once. Fry the remaining tortillas in the same manner, adding olive oil as needed."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1/2 spaghetti squash, halved and seeded",
+        "1/4 cup broccoli florets, chopped",
+        "1 1/2 cups spinach leaves",
+        "4 (10 inch) flour tortillas",
+        "1 teaspoon miso paste",
+        "1/4 cup olive oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Vegetable Roll",
+    "url": "http://allrecipes.com/recipe/228543/asian-vegetable-roll/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-vegetables-with-tofu-and-coconut-milk-105542.json b/serverless-fleets/data/input/inferencing/recipes/asian-vegetables-with-tofu-and-coconut-milk-105542.json
new file mode 100644
index 000000000..7411d4f25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-vegetables-with-tofu-and-coconut-milk-105542.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Blanch broccoli and cauliflower in pot of boiling salted water 1 minute. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add broccoli, cauliflower, corn, snow peas, mushrooms, and eggplant. Cover and cook until vegetables are almost tender, stirring occasionally, about 4 minutes. Mix in coconut milk, soy sauce, and oyster sauce. Add tofu, bok choy, and green onion. Cover and cook until vegetables are just tender and coated with sauce, about 2 minutes longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately.",
+        "Available at Asian markets and in the Asian foods section of most supermarkets."
+    ],
+    "ingredients": [
+        "8 small broccoli florets",
+        "8 small cauliflower florets",
+        "1 tablespoon oriental sesame oil",
+        "2 large garlic cloves, minced",
+        "12 pieces canned baby corn, drained",
+        "8 snow peas, strings removed",
+        "6 large shiitake mushrooms (about 4 ounces), stemmed, caps sliced",
+        "1 small Chinese or Japanese eggplant, quartered lengthwise, cut crosswise into 1-inch pieces",
+        "3/4 cup canned unsweetened coconut milk*",
+        "2 tablespoons soy sauce",
+        "1 tablespoon oyster sauce* or vegetarian oyster sauce*",
+        "1 2-inch square baked teriyaki-seasoned tofu, cut into 1x1/2x1/4-inch pieces",
+        "1 baby bok choy, quartered lengthwise",
+        "1 green onion, cut into 1-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Mushroom",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Tofu",
+        "Broccoli",
+        "Cauliflower",
+        "Corn",
+        "Eggplant",
+        "Pea",
+        "Fall"
+    ],
+    "title": "Asian Vegetables with Tofu and Coconut Milk",
+    "url": "http://www.epicurious.com/recipes/food/views/asian-vegetables-with-tofu-and-coconut-milk-105542"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-veggie-packets.json b/serverless-fleets/data/input/inferencing/recipes/asian-veggie-packets.json
new file mode 100644
index 000000000..db37d197b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-veggie-packets.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.",
+        "Mix remaining ingredients in a large bowl.  Place half the veggie mix in center of sheet of foil.  Spoon half the butter mixture over veggies.",
+        "Bring up sides of foil over veggies; fold down two times.  Double fold both ends of foil to seal packet, leaving room for heat circulation inside.  Repeat to make second packet.  Place packets on baking sheet with 1-inch sides.",
+        "Bake 15 to 20 minutes or until veggies are desired crispness.  Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.  Stir to coat evenly."
+    ],
+    "ingredients": [
+        "2 sheets (18x15 inches each) Reynolds Wrap\u00ae Heavy Duty Aluminum Foil",
+        "2 tablespoons butter, melted",
+        "2 tablespoons soy sauce",
+        "2 tablespoons rice vinegar",
+        "2 tablespoons packed brown sugar",
+        "4 medium carrots, peeled and sliced thin",
+        "6 ounces snow peas",
+        "8 ounces white button mushrooms, sliced",
+        "4 scallions (green onions), sliced thin",
+        "1 (1 inch) piece fresh ginger, peeled and minced",
+        "2 cloves garlic, minced",
+        "4 teaspoons sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Veggie Packets",
+    "url": "http://allrecipes.com/recipe/233185/asian-veggie-packets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-veggies-chicken-and-sorghum-gr.json b/serverless-fleets/data/input/inferencing/recipes/asian-veggies-chicken-and-sorghum-gr.json
new file mode 100644
index 000000000..eb9b30999
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-veggies-chicken-and-sorghum-gr.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.",
+        "Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired."
+    ],
+    "ingredients": [
+        "1 cup pearled sorghum, uncooked",
+        "4 cups water",
+        "12 ounces cooked, sliced chicken breast",
+        "2 cups shredded cabbage",
+        "1 1/2 cups sugar snap peas",
+        "1 cup carrot ribbons",
+        "1 cup daikon radish ribbons",
+        "2 tablespoons furikake (Japanese nori seasoning)",
+        "Dressing:",
+        "2 tablespoons vegetable oil",
+        "2 tablespoons toasted sesame oil",
+        "3 tablespoons rice vinegar",
+        "1 tablespoon reduced-sodium soy sauce",
+        "2 teaspoons sugar",
+        "1/2 teaspoon sesame seeds",
+        "1/4 teaspoon crushed red pepper flakes",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon ground ginger"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Veggies, Chicken and Sorghum Grain Bowl",
+    "url": "http://allrecipes.com/recipe/254267/asian-veggies-chicken-and-sorghum-gr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asian-water-roux-white-bread.json b/serverless-fleets/data/input/inferencing/recipes/asian-water-roux-white-bread.json
new file mode 100644
index 000000000..2fec65bf3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asian-water-roux-white-bread.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.",
+        "The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.",
+        "Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.",
+        "Grease 2 8x4 inch loaf pans.",
+        "Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.",
+        "Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1 tablespoon white sugar",
+        "1/4 cup butter",
+        "1 cup all-purpose flour",
+        "2 1/2 teaspoons active dry yeast",
+        "3/4 cup warm water",
+        "3 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "3 tablespoons instant dry milk powder",
+        "1 teaspoon salt",
+        "1 egg",
+        "2 teaspoons melted butter, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asian Water Roux White Bread",
+    "url": "http://allrecipes.com/recipe/179802/asian-water-roux-white-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asopao-de-pollo.json b/serverless-fleets/data/input/inferencing/recipes/asopao-de-pollo.json
new file mode 100644
index 000000000..3b36f288c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asopao-de-pollo.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Season chicken thighs with black pepper and adobo seasoning.",
+        "Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.",
+        "Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.",
+        "Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve."
+    ],
+    "ingredients": [
+        "2 pounds boneless, skinless chicken thighs",
+        "1/2 teaspoon ground black pepper",
+        "1 serving light adobo seasoning (such as Goya \u00ae)",
+        "3 tablespoons olive oil",
+        "1 green bell pepper, diced",
+        "1 red bell pepper, diced",
+        "1 medium onion, diced",
+        "4 cloves garlic, minced",
+        "2 tablespoons tomato paste",
+        "1 1/2 cups medium-grain rice",
+        "2 (14.5 ounce) cans diced tomatoes",
+        "6 cups low-sodium chicken broth",
+        "1 bay leaf",
+        "1/4 teaspoon red pepper flakes, or to taste",
+        "1 cup frozen petite peas, thawed",
+        "1 cup sliced pimento-stuffed green olives",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asopao de Pollo",
+    "url": "http://allrecipes.com/recipe/228356/asopao-de-pollo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-artichoke-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-artichoke-pasta-salad.json
new file mode 100644
index 000000000..c45623765
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-artichoke-pasta-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.",
+        "Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "10 asparagus spears, ends trimmed",
+        "1/2 (16 ounce) package rotini, elbow, or penne pasta",
+        "3 tablespoons low fat mayonnaise",
+        "3 tablespoons balsamic vinaigrette salad dressing",
+        "2 teaspoons lemon juice",
+        "1 teaspoon Worcestershire sauce",
+        "1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped",
+        "1 cooked chicken breast, cubed",
+        "1/4 cup dried cranberries",
+        "1/4 cup toasted sliced almonds",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Artichoke Pasta Salad",
+    "url": "http://allrecipes.com/recipe/139039/asparagus-and-artichoke-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-cashews.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-cashews.json
new file mode 100644
index 000000000..648597a63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-cashews.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat olive oil and sesame oil in a wok over low to medium heat.  Add ginger, and stir-fry until slightly brown.  Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews.  Cook until asparagus is tender but still crisp and bright green, stirring frequently."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 tablespoons sesame oil",
+        "1 teaspoon minced fresh ginger root",
+        "1 bunch asparagus stalks, ends cut",
+        "1 tablespoon soy sauce",
+        "1/2 cup chopped cashews"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Cashews",
+    "url": "http://allrecipes.com/recipe/99125/asparagus-and-cashews/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-crab-salad.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-crab-salad.json
new file mode 100644
index 000000000..b80cd8bce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-crab-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 430 degrees F (225 degrees C).",
+        "Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.",
+        "Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.",
+        "Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.",
+        "Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving."
+    ],
+    "ingredients": [
+        "2 pounds fresh asparagus spears, trimmed",
+        "1 pint grape tomatoes",
+        "2 tablespoons olive oil",
+        "salt and pepper to taste",
+        "1 clove garlic, minced",
+        "1/2 pound bacon strips, diced",
+        "1 pound imitation crabmeat, flaked",
+        "4 hearts of palm, drained and sliced",
+        "2 tablespoons freshly squeezed lemon juice",
+        "3 tablespoons extra-virgin olive oil",
+        "1 clove garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Crab Salad",
+    "url": "http://allrecipes.com/recipe/206831/asparagus-and-crab-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-dill-avgolemono-soup-11905.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-dill-avgolemono-soup-11905.json
new file mode 100644
index 000000000..2ba31f8c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-dill-avgolemono-soup-11905.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the water, and simmer the mixture, covered for 10 to 15 minutes, or until the asparagus is tender. Pur\u00e9e the soup in batches in a blender or food processor until it is smooth, transferring it as it is pur\u00e9ed to another large heavy saucepan, and let it cool to lukewarm.",
+        "In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them.",
+        "In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160\u00b0F. on a candy thermometer and whisk in the minced dill, the additional lemon juice, and salt and pepper to taste. (The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil.) Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs."
+    ],
+    "ingredients": [
+        "1 1/3 cups finely chopped white part of leek, washed well and drained",
+        "1 1/3 cups finely chopped onion",
+        "1 cup thinly sliced celery",
+        "2 tablespoons unsalted butter",
+        "3 pounds asparagus, trimmed and cut into 1-inch pieces, reserving about\u00a030 tips for garnish",
+        "4 cups chicken broth",
+        "2 cups water",
+        "3 large eggs",
+        "1/4 cup fresh lemon juice plus additional to taste if desired",
+        "3 tablespoons minced fresh dill",
+        "dill sprigs for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Food Processor",
+        "Egg",
+        "Easter",
+        "Lemon",
+        "Asparagus",
+        "Spring",
+        "Healthy",
+        "Dill",
+        "Gourmet"
+    ],
+    "title": "Asparagus and Dill Avgolemono Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-dill-avgolemono-soup-11905"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-goat-cheese-frittata-56389575.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-goat-cheese-frittata-56389575.json
new file mode 100644
index 000000000..0afdb374c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-goat-cheese-frittata-56389575.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and saut\u00e9 the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.",
+        "Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 Tbsp olive oil",
+        "1 Tbsp spring onion or green onion, white part only, finely chopped",
+        "1/2 lb asparagus, trimmed and cut into 1/2-in/12-mm pieces",
+        "4 large eggs",
+        "1/3 cup heavy cream",
+        "1 tsp salt",
+        "1/4 tsp Tabasco sauce",
+        "1/2 cup crumbled goat cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Kid-Friendly",
+        "Goat Cheese",
+        "Asparagus",
+        "Spring",
+        "Quick and Healthy",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus and Goat Cheese Frittata",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-goat-cheese-frittata-56389575"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-goat-cheese-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-goat-cheese-quesadillas.json
new file mode 100644
index 000000000..2eef62140
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-goat-cheese-quesadillas.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.",
+        "Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.",
+        "Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons extra virgin olive oil, divided",
+        "1/2 pound fresh asparagus, cut into 1 1/2 inch pieces",
+        "salt and pepper to taste",
+        "2 (10 inch) flour tortillas",
+        "4 ounces herbed goat cheese",
+        "1/4 cup chopped fresh cilantro",
+        "fresh cilantro sprigs, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Goat Cheese Quesadillas",
+    "url": "http://allrecipes.com/recipe/72227/asparagus-and-goat-cheese-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-green-bean-salad-recipe.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-green-bean-salad-recipe.json
new file mode 100644
index 000000000..91735d328
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-green-bean-salad-recipe.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.",
+        "Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them."
+    ],
+    "ingredients": [
+        "Salt",
+        "1/2 pound green beans, trimmed of stems",
+        "3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle",
+        "1/2 red onion, thinly sliced",
+        "1 cup flat-leaf parsley, a couple of handfuls",
+        "1 lemon, zested and juiced",
+        "1/2 cup basil, 12 leaves, a couple of handfuls",
+        "1 small clove garlic, cracked from skin",
+        "1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful",
+        "1/3 cup extra-virgin olive oil, eyeball it",
+        "Salt and pepper",
+        "2 plum tomatoes, seeded then thinly sliced lengthwise"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Green Bean Salad",
+        "Beans and Legumes",
+        "Green Bean",
+        "Salad Recipes",
+        "Tomato Salad",
+        "Tomato",
+        "Vegetable",
+        "Tomato Side Dish",
+        "Asparagus",
+        "Onion Recipes",
+        "Fruit",
+        "Lemon Recipes",
+        "Cheese",
+        "Spring"
+    ],
+    "title": "Asparagus and Green Bean Salad",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/asparagus-and-green-bean-salad-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-gruyere-tart-104744.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-gruyere-tart-104744.json
new file mode 100644
index 000000000..26f2da3c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-gruyere-tart-104744.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.",
+        "Preheat oven to 375\u00b0F.",
+        "Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.",
+        "Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.",
+        "Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.",
+        "Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.",
+        "Bake tart in middle of oven until custard is set, about 20 minutes.",
+        "Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes."
+    ],
+    "ingredients": [
+        "Black Pepper and Sour Cream Pastry Dough",
+        "3 pounds thick white or green asparagus, trimmed to 6 inches and peeled",
+        "1/2 teaspoon kosher salt plus additional for sprinkling",
+        "1 cup heavy cream",
+        "2 large eggs",
+        "1/4 teaspoon freshly grated nutmeg",
+        "1 cup finely grated Gruy\u00e8re",
+        "Special equipment: a round pizza pan (13 inches in diameter, not including rim) and pie weights or raw rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Bake",
+        "Asparagus",
+        "Spring",
+        "Swiss Cheese",
+        "Gourmet"
+    ],
+    "title": "Asparagus and Gruy\u00e8re Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-gruyere-tart-104744"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-ham-mac-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-ham-mac-and-cheese.json
new file mode 100644
index 000000000..d9bf85364
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-ham-mac-and-cheese.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish with 1 teaspoon butter.",
+        "Bring a large pot of salted water to a boil; cook asparagus until tender yet firm to the bite, 2 to 3 minutes. Remove asparagus from the pot, reserving the water.",
+        "Cook noodles in the reserved water from asparagus until tender yet firm to the bite, 6 to 8 minutes. Drain.",
+        "Whisk milk, egg, flour, and pepper together in a bowl; stir in 2 cups Italian cheese blend and 1/2 cup Parmesan cheese, ham, and asparagus. Add noodles and toss to coat; transfer to the prepared baking dish.",
+        "Mix bread crumbs and melted butter together in a bowl; add remaining Italian cheese blend and Parmesan cheese. Sprinkle bread crumb mixture over noodle mixture.",
+        "Bake in the preheated oven until bubbling and top is lightly browned, 35 minutes. Let stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 stick butter",
+        "1 pound fresh asparagus, trimmed and cut into 1-inch pieces",
+        "12 ounces wide egg noodles",
+        "3 cups whole milk",
+        "1 egg",
+        "2 tablespoons all-purpose flour",
+        "1/4 teaspoon freshly ground black pepper",
+        "3 cups shredded Italian cheese blend, divided",
+        "3/4 cup finely grated Parmesan cheese, divided",
+        "4 ounces cooked ham, diced (optional)",
+        "2/3 cup Italian-seasoned bread crumbs",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Ham Mac and Cheese",
+    "url": "http://allrecipes.com/recipe/255862/asparagus-and-ham-mac-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-leek-risotto-with-prosciutto-5390.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-leek-risotto-with-prosciutto-5390.json
new file mode 100644
index 000000000..3d1d59800
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-leek-risotto-with-prosciutto-5390.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.",
+        "Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and saut\u00e9 until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve."
+    ],
+    "ingredients": [
+        "1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces",
+        "5 cups canned low-salt chicken broth",
+        "3 tablespoons butter",
+        "1 tablespoon olive oil",
+        "1 cup thinly sliced leek (white and pale green parts only)",
+        "1 1/2 cups arborio rice or medium-grain white rice",
+        "1/2 cup dry white wine",
+        "2 ounces prosciutto, minced (about 1/4 cup)",
+        "3 tablespoons freshly grated Parmesan cheese",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Rice",
+        "Vegetable",
+        "Appetizer",
+        "Asparagus",
+        "Leek",
+        "Summer",
+        "Prosciutto",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Asparagus and Leek Risotto with Prosciutto",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-leek-risotto-with-prosciutto-5390"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-leek-soup-11958.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-leek-soup-11958.json
new file mode 100644
index 000000000..82c5a22fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-leek-soup-11958.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Pur\u00e9e two thirds of the mixture in a blender until it is very smooth, stir the pur\u00e9e into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil."
+    ],
+    "ingredients": [
+        "1 cup finely chopped white and pale green part of leek, washed well",
+        "1 garlic clove, minced",
+        "2 tablespoons unsalted butter",
+        "1 pound asparagus, trimmed and cut into 1-inch pieces",
+        "1 1/4 cups chicken broth",
+        "1/3 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Asparagus",
+        "Leek",
+        "Spring",
+        "Sour Cream",
+        "Gourmet"
+    ],
+    "title": "Asparagus and Leek Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-leek-soup-11958"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mandarin-orange-salad.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mandarin-orange-salad.json
new file mode 100644
index 000000000..3fe2c3034
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mandarin-orange-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.",
+        "Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat."
+    ],
+    "ingredients": [
+        "1 pound thin asparagus spears",
+        "1/3 cup balsamic vinegar",
+        "3 tablespoons olive oil",
+        "1 (12 ounce) can mandarin oranges, drained",
+        "1/2 red onion, thinly sliced",
+        "10 cherry tomatoes, or more to taste",
+        "5 kalamata olives, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Mandarin Orange Salad",
+    "url": "http://allrecipes.com/recipe/237298/asparagus-and-mandarin-orange-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-morel-risotto.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-morel-risotto.json
new file mode 100644
index 000000000..ae153c329
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-morel-risotto.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place chicken stock in a small saucepan over medium heat; bring to a simmer.",
+        "Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.",
+        "Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.",
+        "Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.",
+        "Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2008&h=1051&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4479643.jpg",
+    "ingredients": [
+        "3\u2009\u00bd cups chicken stock",
+        "\u00bc cup olive oil, or more to taste, divided",
+        "\u00bc cup unsalted butter, divided",
+        "\u00bd pound asparagus, cut into 1-inch pieces on the bias",
+        "\u2153 pound fresh morel mushrooms, halved",
+        "1  shallot, minced",
+        "1 cup Arborio rice",
+        "\u00bc cup dry white wine",
+        "1 teaspoon fresh thyme leaves",
+        "\u2153 cup freshly grated Parmigiano-Reggiano cheese, or to taste",
+        "1 tablespoon finely chopped fresh parsley",
+        "salt and ground black pepper to taste",
+        "1\u2009\u00bd tablespoons high-quality balsamic vinegar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Morel Risotto",
+    "url": "http://allrecipes.com/recipe/246302/asparagus-and-morel-risotto/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mozzarella-stuffed-chic.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mozzarella-stuffed-chic.json
new file mode 100644
index 000000000..392c7ce8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mozzarella-stuffed-chic.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.",
+        "Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.",
+        "Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.",
+        "Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "2 large skinless, boneless chicken breast halves",
+        "salt and black pepper to taste",
+        "8 asparagus spears, trimmed - divided",
+        "1/2 cup shredded mozzarella cheese, divided",
+        "1/4 cup Italian seasoned bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Mozzarella Stuffed Chicken Breasts",
+    "url": "http://allrecipes.com/recipe/213647/asparagus-and-mozzarella-stuffed-chic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-casserole.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-casserole.json
new file mode 100644
index 000000000..b4f39fb9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-casserole.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grease a 1 1/2-quart baking dish.",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.",
+        "Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.",
+        "Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.",
+        "Spoon the asparagus mixture over the crumb mixture.",
+        "Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.",
+        "Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.",
+        "Bake in the preheated oven until the casserole is bubbling, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces",
+        "1 tablespoon olive oil",
+        "1 (8 ounce) package sliced fresh mushrooms",
+        "1/4 onion, thinly sliced",
+        "1 (4 ounce) packet saltine crackers, crushed",
+        "1 cup shredded sharp Cheddar cheese",
+        "1/4 teaspoon ground black pepper",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1/2 cup milk",
+        "1/2 cup coarsely chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Mushroom Casserole",
+    "url": "http://allrecipes.com/recipe/220248/asparagus-and-mushroom-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-frittata.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-frittata.json
new file mode 100644
index 000000000..535f7e0aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-frittata.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.",
+        "In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.",
+        "Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "3 tablespoons olive oil",
+        "1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces",
+        "1/2 pound fresh mushrooms, sliced",
+        "6 eggs",
+        "1 tablespoon water",
+        "1 teaspoon chopped fresh thyme",
+        "3 tablespoons freshly grated Parmesan cheese",
+        "1/2 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Mushroom Frittata",
+    "url": "http://allrecipes.com/recipe/46353/asparagus-and-mushroom-frittata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-puff-pastry-pi.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-puff-pastry-pi.json
new file mode 100644
index 000000000..27bf61702
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-puff-pastry-pi.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.",
+        "Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.",
+        "Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.",
+        "Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 bunches fresh asparagus, trimmed and cut into 1 inch pieces",
+        "6 cloves garlic, diced",
+        "1 pound sliced fresh mushrooms",
+        "1 cup prepared hollandaise sauce",
+        "1 (17.25 ounce) package frozen puff pastry, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Mushroom Puff Pastry Pie",
+    "url": "http://allrecipes.com/recipe/82469/asparagus-and-mushroom-puff-pastry-pi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-quiche.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-quiche.json
new file mode 100644
index 000000000..199724092
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-quiche.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Cook bacon in a large skillet over medium heat until evenly brown and crisp.  Drain on paper towels, crumble and set aside.",
+        "Heat oil in a large skillet over medium-high heat.  Add onions; cook and stir until translucent.  Reduce the heat to medium and add the portobello mushrooms.  Continue cooking until the mushrooms are tender.  Set aside.",
+        "Bring a saucepan of salted water to a boil over high heat.  Cook asparagus in boiling water until just tender, 1 to 2 minutes.  Immediately drain and run under cold water to cool.",
+        "Brush the pie shell with the beaten egg white, if using.  Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell.   Sprinkle the Cheddar and feta cheeses over the vegetables.  In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth.  Pour this mixture over the vegetable and cheese filling.",
+        "Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top.  Let cool to room temperature before serving."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "2 tablespoons olive oil",
+        "1 small onion, cut into 1/2-inch pieces",
+        "1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces",
+        "1 cup chopped fresh asparagus",
+        "1 (8 inch) unbaked pie shell",
+        "1 egg white, lightly beaten (optional)",
+        "1 cup shredded sharp Cheddar cheese",
+        "1/4 cup crumbled feta cheese",
+        "2 eggs",
+        "3/4 cup half-and-half cream",
+        "1/2 teaspoon salt",
+        "Fresh ground pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Mushroom Quiche",
+    "url": "http://allrecipes.com/recipe/94326/asparagus-and-mushroom-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-salad-with-shaved-parmesan-10228.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-salad-with-shaved-parmesan-10228.json
new file mode 100644
index 000000000..d33f297f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-mushroom-salad-with-shaved-parmesan-10228.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.",
+        "In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.",
+        "Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use."
+    ],
+    "ingredients": [
+        "1 pound medium to thick asparagus, trimmed",
+        "1/2 pound mushrooms, stems trimmed even with caps",
+        "4 medium radishes, halved lengthwise and sliced thin crosswise",
+        "2 tablespoons fresh lemon juice",
+        "2 teaspoons Dijon mustard",
+        "1/2 teaspoon salt, or to taste",
+        "1/3 cup extra-virgin olive oil",
+        "freshly ground black pepper to taste",
+        "1 bunch watercress, coarse stems discarded",
+        "a 1/4-pound piece Parmesan cheese at room temperature"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Mushroom",
+        "Vegetable",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Low Cal",
+        "Parmesan",
+        "Asparagus",
+        "Spring",
+        "Healthy",
+        "Watercress",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus and Mushroom Salad with Shaved Parmesan",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-mushroom-salad-with-shaved-parmesan-10228"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-onion-lasagna-very-del.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-onion-lasagna-very-del.json
new file mode 100644
index 000000000..c0b3318dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-onion-lasagna-very-del.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Combine asparagus and onion in a 9x13-inch baking dish; season with garlic salt. Pour olive oil over mixture and stir to coat.",
+        "Bake in the preheated oven until vegetables are tender, 15 to 20 minutes. Transfer vegetables to a plate and cover with aluminum foil or napkin.",
+        "Spread ricotta cheese over each egg roll wrapper; layer into the bottom of the baking dish. Sprinkle vegetable mixture over ricotta layer and top with a layer of mozzarella cheese. Repeat layering until vegetables are all used, ending with a layer of mozzarella cheese.",
+        "Bake in the oven until cheese is bubbling and melted, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 bunch asparagus, cut into 2-inch pieces",
+        "1 white onion, chopped",
+        "1 pinch garlic salt, or to taste",
+        "3 tablespoons olive oil",
+        "1 (15 ounce) container ricotta cheese",
+        "1 (16 ounce) package egg roll wrappers, cut into quarters",
+        "1 (16 ounce) package shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Onion Lasagna (Very Delicious!)",
+    "url": "http://allrecipes.com/recipe/241746/asparagus-and-onion-lasagna-very-del/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-pancetta-salad.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-pancetta-salad.json
new file mode 100644
index 000000000..0c3de9d4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-pancetta-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool in a bowl of ice water, drain on paper towels, and place on a serving platter.",
+        "In a medium saucepan, heat 1 tablespoon olive oil or medium-low heat.  Add the garlic and cook and stir until fragrant, 2 to 3 minutes.  Add the pancetta, and continue to cook and stir for 8 to 10 minutes, or until browned.",
+        "Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil, lemon juice and Dijon into the garlic-pancetta mixture.  Pour the sauce over the asparagus."
+    ],
+    "ingredients": [
+        "2 pounds asparagus, trimmed",
+        "4 tablespoons extra-virgin olive oil, divided",
+        "2 cloves garlic, minced",
+        "1/4 pound pancetta, cut crosswise into 1/8 inch sticks",
+        "3 tablespoons lemon juice",
+        "2 teaspoons Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Pancetta Salad",
+    "url": "http://allrecipes.com/recipe/135588/asparagus-and-pancetta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-prosciutto-bundles-1009.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-prosciutto-bundles-1009.json
new file mode 100644
index 000000000..5d76606e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-prosciutto-bundles-1009.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; see note in recipe introduction.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.",
+        "Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)"
+    ],
+    "ingredients": [
+        "48 thin asparagus spears",
+        "2 1/2 ounces soft fresh goat cheese (such as Montrachet), room temperature",
+        "2 tablespoons chopped fresh basil",
+        "1 tablespoons toasted pine nuts, chopped",
+        "1 tablespoon water",
+        "1 teaspoon grated orange peel",
+        "2 ounces thinly sliced prosciutto, cut into twenty-four 4x1-inch strips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Vegetable",
+        "Appetizer",
+        "No-Cook",
+        "Cocktail Party",
+        "Goat Cheese",
+        "Asparagus",
+        "Spring",
+        "Prosciutto",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Asparagus and Prosciutto Bundles",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-prosciutto-bundles-1009"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-prosciutto-crostini-with-fonduta-10215.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-prosciutto-crostini-with-fonduta-10215.json
new file mode 100644
index 000000000..3a0c79d24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-prosciutto-crostini-with-fonduta-10215.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.",
+        "Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.",
+        "Preheat broiler.",
+        "On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.",
+        "In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them."
+    ],
+    "ingredients": [
+        "1 tablespoon unsalted butter",
+        "1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch\u00a0dice (3/4 cup)",
+        "1/2 cup milk",
+        "2 large egg yolks",
+        "four 1/2-inch-thick slices from a large round crusty loaf of bread\u00a0(about 8 to 9 inches across)",
+        "1 large garlic clove, halved crosswise",
+        "2 tablespoons extra-virgin olive oil",
+        "1/4 pound thinly sliced prosciutto",
+        "1 pound thin asparagus, trimmed and lower 2 inches of stalks\u00a0peeled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Appetizer",
+        "Broil",
+        "Asparagus",
+        "Prosciutto",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Asparagus and Prosciutto Crostini with Fonduta",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-prosciutto-crostini-with-fonduta-10215"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-red-pepper-with-balsami.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-red-pepper-with-balsami.json
new file mode 100644
index 000000000..df59da835
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-red-pepper-with-balsami.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "1/2 bunch fresh asparagus, trimmed",
+        "1 red onion, sliced",
+        "1 red bell pepper, sliced",
+        "salt to taste",
+        "1 tablespoon balsamic vinegar",
+        "1/4 cup Parmesan cheese",
+        "1 tablespoon sesame seeds (optional)",
+        "1 tablespoon toasted pine nuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Red Pepper with Balsamic Vinegar",
+    "url": "http://allrecipes.com/recipe/217796/asparagus-and-red-pepper-with-balsami/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-salmon-roe-with-egg-sauce-105874.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-salmon-roe-with-egg-sauce-105874.json
new file mode 100644
index 000000000..9a2acd89f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-salmon-roe-with-egg-sauce-105874.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix.",
+        "2. Add the clarified butter gradually so that it doesn\u2019t separate, mixing as you go.",
+        "3/4 cup (150 ml).",
+        "1. Bring about 3 inches (8 cm) of oil in a medium saucepan to 340\u00b0F (170\u00b0C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half.",
+        "2. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top."
+    ],
+    "ingredients": [
+        "4 egg yolks",
+        "2 tablespoons plus 1 teaspoon lemon juice",
+        "1 teaspoon soy sauce",
+        "2 tablespoons plus 1 teaspoon clarified butter",
+        "vegetable oil for deep-frying",
+        "12 green asparagus spears, about 6 inches (15 cm) long",
+        "sea salt",
+        "Egg Sauce",
+        "2 tablespoons salmon roe"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Vegetable",
+        "Fry",
+        "Seafood",
+        "Asparagus",
+        "Spring",
+        "Soy Sauce"
+    ],
+    "title": "Asparagus and Salmon Roe with Egg Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-salmon-roe-with-egg-sauce-105874"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-shiitake-risotto-108102.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-shiitake-risotto-108102.json
new file mode 100644
index 000000000..edfbadb0f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-shiitake-risotto-108102.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.",
+        "Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saut\u00e9 mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.",
+        "Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.",
+        "Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)",
+        "Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side."
+    ],
+    "ingredients": [
+        "5 cups chicken broth (40 fluid ounces)",
+        "1 cup water",
+        "1 pound thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long",
+        "1 tablespoon olive oil",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices",
+        "1 small onion, finely chopped",
+        "1 1/2 cups Arborio rice (10 ounces)",
+        "1/2 cup dry white wine",
+        "2 ounces Parmigiano-Reggiano (1 cup)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Rice",
+        "Vegetable",
+        "Saut\u00e9",
+        "Parmesan",
+        "Asparagus",
+        "White Wine",
+        "Spring",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Asparagus and Shiitake Risotto",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-shiitake-risotto-108102"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-smoked-salmon-salad.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-smoked-salmon-salad.json
new file mode 100644
index 000000000..b8e698977
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-smoked-salmon-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.",
+        "Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.",
+        "In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.",
+        "In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side."
+    ],
+    "ingredients": [
+        "1 pound fresh asparagus, trimmed and cut into 1 inch pieces",
+        "1/2 cup pecans, broken into pieces",
+        "2 heads red leaf lettuce, rinsed and torn",
+        "1/2 cup frozen green peas, thawed",
+        "1/4 pound smoked salmon, cut into 1 inch chunks",
+        "1/4 cup olive oil",
+        "2 tablespoons lemon juice",
+        "1 teaspoon Dijon mustard",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Smoked Salmon Salad",
+    "url": "http://allrecipes.com/recipe/80542/asparagus-and-smoked-salmon-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-swiss-cheese-quiche.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-swiss-cheese-quiche.json
new file mode 100644
index 000000000..c6a5df279
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-swiss-cheese-quiche.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.",
+        "Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.",
+        "Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.",
+        "Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "1 bunch fresh asparagus, trimmed and cut into 1/2-inch pieces",
+        "1 pastry for a 10-inch deep-dish pie crust",
+        "6 large eggs, beaten",
+        "3/4 cup milk",
+        "1/2 cup half-and-half cream",
+        "1 (2.8 ounce) can French-fried onions",
+        "6 ounces shredded Swiss cheese",
+        "5 ounces shredded Cheddar cheese",
+        "1 green onion, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Swiss Cheese Quiche",
+    "url": "http://allrecipes.com/recipe/228658/asparagus-and-swiss-cheese-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-swiss-cheese-souffles-5175.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-swiss-cheese-souffles-5175.json
new file mode 100644
index 000000000..104ad2cea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-swiss-cheese-souffles-5175.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Generously butter two 1 1/4-cup souffl\u00e9 dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.",
+        "Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of souffl\u00e9 batter over asparagus in dishes.",
+        "Bake souffl\u00e9s until puffed and golden, about 14 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "10 thin asparagus spears (ends trimmed), cut into 1-inch pieces",
+        "2 1/2 tablespoons butter",
+        "2 tablespoons all purpose flour",
+        "1 teaspoon dry mustard",
+        "2/3 cup milk",
+        "2 large eggs, separated",
+        "2/3 cup (packed) grated Swiss cheese (about 3 ounces)",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Cheese",
+        "Egg",
+        "Bake",
+        "Asparagus",
+        "Spring",
+        "Pastry"
+    ],
+    "title": "Asparagus and Swiss Cheese Souffles",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-and-swiss-cheese-souffles-5175"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-tomato-panzanella.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-tomato-panzanella.json
new file mode 100644
index 000000000..ae788a979
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-tomato-panzanella.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet.",
+        "Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.",
+        "Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.",
+        "Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving."
+    ],
+    "ingredients": [
+        "3 cups cubed crusty bread",
+        "1/4 cup olive oil, as needed",
+        "3 cloves garlic, minced",
+        "kosher salt to taste",
+        "ground black pepper to taste",
+        "1 pound fresh asparagus, trimmed",
+        "1 English cucumber - peeled, seeded, and sliced",
+        "10 cherry tomatoes, halved",
+        "2 small yellow tomatoes, cut into wedges",
+        "1 red onion, cut into wedges",
+        "3/4 cup pitted kalamata olives",
+        "1/4 cup capers, drained",
+        "3/4 cup fresh mozzarella balls (bocconcini)",
+        "1/4 cup red wine vinegar",
+        "1/4 cup extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Tomato Panzanella",
+    "url": "http://allrecipes.com/recipe/222773/asparagus-and-tomato-panzanella/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-tomato-salad-with-yogur.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-tomato-salad-with-yogur.json
new file mode 100644
index 000000000..412208542
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-tomato-salad-with-yogur.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.",
+        "In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package frozen cut asparagus, thawed",
+        "1 tomato, chopped",
+        "2 tablespoons thinly sliced green onion",
+        "3 tablespoons nonfat plain yogurt",
+        "1 tablespoon grated Parmesan cheese",
+        "1 teaspoon prepared mustard",
+        "10 leaves lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Tomato Salad with Yogurt-Cheese Dressing",
+    "url": "http://allrecipes.com/recipe/14302/asparagus-and-tomato-salad-with-yogur/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-water-chestnuts.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-water-chestnuts.json
new file mode 100644
index 000000000..2f40416a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-water-chestnuts.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "1 teaspoon butter (optional)",
+        "1/4 cup diced red onion",
+        "1 (5 ounce) can sliced water chestnuts, drained",
+        "1 (10 ounce) package frozen cut asparagus",
+        "2 teaspoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Water Chestnuts",
+    "url": "http://allrecipes.com/recipe/75661/asparagus-and-water-chestnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-and-yukon-gold-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-yukon-gold-potato-soup.json
new file mode 100644
index 000000000..afa23a7b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-and-yukon-gold-potato-soup.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.",
+        "Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.",
+        "Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.",
+        "To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra."
+    ],
+    "ingredients": [
+        "1/3 cup light sour cream",
+        "1 tablespoon chopped fresh chives",
+        "1 tablespoon lemon juice",
+        "salt and white pepper to taste",
+        "1 tablespoon olive oil",
+        "1 tablespoon butter",
+        "1 pound fresh asparagus, trimmed and coarsely chopped",
+        "1/2 onion, chopped",
+        "1 clove garlic, minced",
+        "1/2 teaspoon dried thyme",
+        "2 tablespoons all-purpose flour",
+        "6 cups chicken stock",
+        "2 Yukon Gold potatoes, cubed",
+        "1 pinch salt and white pepper to taste",
+        "4 ounces lump crabmeat"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream",
+    "url": "http://allrecipes.com/recipe/103104/asparagus-and-yukon-gold-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-angel-hair-pasta.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-angel-hair-pasta.json
new file mode 100644
index 000000000..6859722d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-angel-hair-pasta.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,",
+        "Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat.  Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.",
+        "Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.",
+        "Serve pasta with a dollop of the avocado mixture, and top with shredded cheese."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package angel hair pasta",
+        "1/4 cup extra virgin olive oil, divided",
+        "2 cloves garlic, minced",
+        "1 pound fresh asparagus spears, trimmed and chopped",
+        "2 cups grape tomatoes, halved",
+        "1 (14.5 ounce) can chicken broth",
+        "1 teaspoon dried dill weed",
+        "freshly ground black pepper to taste",
+        "2 avocados - peeled, pitted, and mashed",
+        "1/2 lime, juiced",
+        "1/2 teaspoon garlic powder",
+        "1 cup shredded queso asadero (white Mexican cheese)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Angel Hair Pasta",
+    "url": "http://allrecipes.com/recipe/60480/asparagus-angel-hair-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-appetizers.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-appetizers.json
new file mode 100644
index 000000000..6fea37745
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-appetizers.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Trim crusts from bread, and flatten slightly with a rolling pin.",
+        "In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.",
+        "Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.",
+        "To serve, preheat oven to 400 degrees F (205 degrees C).",
+        "Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!"
+    ],
+    "ingredients": [
+        "20 thin slices sandwich bread, crusts removed",
+        "3/4 pound butter",
+        "4 ounces blue cheese, at room temperature",
+        "1 (8 ounce) package cream cheese, at room temperature",
+        "1 egg, beaten",
+        "20 fresh asparagus spears"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Appetizers",
+    "url": "http://allrecipes.com/recipe/49587/asparagus-appetizers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-avocado-and-slow-roasted-t.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-avocado-and-slow-roasted-t.json
new file mode 100644
index 000000000..d9c9b0028
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-avocado-and-slow-roasted-t.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.",
+        "Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place, cut side up, on baking sheet.",
+        "In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 and a half hours; set aside.",
+        "Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm, 3 to 5 minutes; rinse with cold water; drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.",
+        "To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper; set aside. To serve: With a large spoon, scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads."
+    ],
+    "ingredients": [
+        "4 plum tomatoes",
+        "7 tablespoons olive oil, divided",
+        "1 tablespoon minced garlic",
+        "1/2 teaspoon dried thyme leaves",
+        "1/4 teaspoon salt, divided",
+        "1/4 teaspoon ground black pepper, divided",
+        "24 asparagus spears, trimmed",
+        "1/4 cup thinly sliced scallions (green onions), green part only",
+        "3 tablespoons sherry vinegar",
+        "2 ripe Avocados from Mexico, halved and pitted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Avocado and Slow-Roasted Tomato Salad",
+    "url": "http://allrecipes.com/recipe/235842/asparagus-avocado-and-slow-roasted-t/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-avocado-medley-evonne-style.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-avocado-medley-evonne-style.json
new file mode 100644
index 000000000..14c47460f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-avocado-medley-evonne-style.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.",
+        "Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time."
+    ],
+    "ingredients": [
+        "1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces",
+        "2 tablespoons water",
+        "8 fresh mushrooms, sliced",
+        "1 large avocado - peeled, pitted, and cubed",
+        "1 zucchini, diced",
+        "1 large tomato, seeded and chopped",
+        "1 red onion, sliced",
+        "2 tablespoons lemon juice",
+        "2 tablespoons olive oil",
+        "1 tablespoon balsamic vinegar",
+        "1 teaspoon Dijon mustard",
+        "1 clove garlic, minced",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon dried thyme",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Avocado Medley Evonne Style",
+    "url": "http://allrecipes.com/recipe/231411/asparagus-avocado-medley-evonne-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-bacon-and-frisee-salad-101097.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-bacon-and-frisee-salad-101097.json
new file mode 100644
index 000000000..d62b0454c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-bacon-and-frisee-salad-101097.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.",
+        "In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear fris\u00e9e or chicory into bite-size pieces and add to dressing with asparagus and bacon. Toss salad to combine."
+    ],
+    "ingredients": [
+        "5 slices bacon (about 1/4 pound)",
+        "1/2 pound asparagus",
+        "1 1/2 tablespoons balsamic vinegar",
+        "1/2 teaspoon Dijon mustard",
+        "3 tablespoons extra-virgin olive oil",
+        "1/2 head fris\u00e9e (French curly endive) or 1/4 head chicory (curly endive)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Pork",
+        "Quick & Easy",
+        "Bacon",
+        "Asparagus",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Asparagus, Bacon, and Fris\u00e9e Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-bacon-and-frisee-salad-101097"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-bake.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-bake.json
new file mode 100644
index 000000000..b281dcd4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-bake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus.  Cook until tender but still firm, about 5 minutes. Drain and let cool.",
+        "Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.",
+        "Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.",
+        "Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).",
+        "Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting."
+    ],
+    "ingredients": [
+        "4 cups asparagus, trimmed and cut into 1 inch pieces",
+        "12 dinner rolls",
+        "1 1/2 cups diced processed American cheese",
+        "2 1/2 cups cooked ham, coarsely chopped",
+        "6 eggs",
+        "3 cups milk",
+        "3 tablespoons minced onion",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Bake",
+    "url": "http://allrecipes.com/recipe/20023/asparagus-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-beef-bundles.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-beef-bundles.json
new file mode 100644
index 000000000..b803a4aea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-beef-bundles.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.",
+        "Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.",
+        "Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes."
+    ],
+    "ingredients": [
+        "25 thin asparagus spears, cut into 3-inch pieces",
+        "3/4 cup cream cheese",
+        "1 1/2 tablespoons prepared horseradish",
+        "1 tablespoon chopped fresh parsley",
+        "1 tablespoon chopped fresh chives",
+        "1 pound thinly sliced deli roast beef",
+        "25 whole chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Beef Bundles",
+    "url": "http://allrecipes.com/recipe/230450/asparagus-beef-bundles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-cashew-rice-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-cashew-rice-pilaf.json
new file mode 100644
index 000000000..96d994c08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-cashew-rice-pilaf.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.",
+        "Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.",
+        "Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.",
+        "Mix asparagus and cashew halves into the rice mixture, and serve warm."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 ounces uncooked spaghetti, broken",
+        "1/4 cup minced onion",
+        "1/2 teaspoon minced garlic",
+        "1 1/4 cups uncooked jasmine rice",
+        "2 1/4 cups vegetable broth",
+        "salt and pepper to taste",
+        "1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces",
+        "1/2 cup cashew halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Cashew Rice Pilaf",
+    "url": "http://allrecipes.com/recipe/29940/asparagus-cashew-rice-pilaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-casserole-i.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-casserole-i.json
new file mode 100644
index 000000000..6caafd5f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-casserole-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.",
+        "Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.",
+        "Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound fresh asparagus",
+        "5 hard cooked eggs, chopped",
+        "2 cups diced ham",
+        "1/4 cup chopped onion",
+        "1/4 cup chopped green bell pepper",
+        "1/3 cup shredded Cheddar cheese",
+        "2 tablespoons tapioca",
+        "2 tablespoons chopped fresh parsley",
+        "1 tablespoon lemon juice",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1/2 cup evaporated milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Casserole I",
+    "url": "http://allrecipes.com/recipe/18812/asparagus-casserole-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-casserole-ii.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-casserole-ii.json
new file mode 100644
index 000000000..af7216a97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-casserole-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.",
+        "Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.",
+        "Bake in preheated oven for 30 minutes."
+    ],
+    "ingredients": [
+        "WHITE SAUCE",
+        "2 teaspoons butter",
+        "4 tablespoons all-purpose flour",
+        "1 1/2 cups milk",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "CASSEROLE",
+        "1/2 cup dry bread crumbs, browned in butter",
+        "20 asparagus tips",
+        "5 hard-cooked eggs, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Casserole II",
+    "url": "http://allrecipes.com/recipe/23882/asparagus-casserole-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-casserole.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-casserole.json
new file mode 100644
index 000000000..4e0c3d554
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-casserole.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.",
+        "Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.",
+        "In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.",
+        "Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.",
+        "Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "4 tablespoons butter",
+        "4 tablespoons all-purpose flour",
+        "salt and pepper to taste",
+        "1 (15 ounce) can asparagus, drained with liquid reserved",
+        "1/2 cup milk",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 pinch cayenne pepper",
+        "4 ounces sharp Cheddar cheese, cubed",
+        "1/2 cup blanched almond halves",
+        "1/2 cup seasoned bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Casserole",
+    "url": "http://allrecipes.com/recipe/18132/asparagus-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken-and-pecan-pasta.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken-and-pecan-pasta.json
new file mode 100644
index 000000000..6db3b10ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken-and-pecan-pasta.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.",
+        "Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package penne pasta",
+        "1 tablespoon olive oil",
+        "1 teaspoon minced garlic",
+        "1 red bell pepper, chopped",
+        "2 bunches asparagus, trimmed and cut into 1 inch pieces",
+        "1 cup chicken broth",
+        "1/4 cup chopped fresh basil",
+        "salt to taste",
+        "1/2 teaspoon pepper",
+        "3 tablespoons butter",
+        "1 pound grilled chicken breast strips",
+        "1 1/2 cups grated Parmesan cheese",
+        "1/2 cup pecan halves (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Chicken, and Pecan Pasta",
+    "url": "http://allrecipes.com/recipe/163162/asparagus-chicken-and-pecan-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken-and-penne-pasta.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken-and-penne-pasta.json
new file mode 100644
index 000000000..51548845b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken-and-penne-pasta.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.",
+        "Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.",
+        "Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dry penne pasta",
+        "2 tablespoons olive oil, divided",
+        "3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces",
+        "4 cloves garlic, minced",
+        "12 ounces asparagus, trimmed and cut into 1 inch pieces",
+        "1 teaspoon crushed red pepper flakes",
+        "salt and pepper to taste",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Chicken and Penne Pasta",
+    "url": "http://allrecipes.com/recipe/22629/asparagus-chicken-and-penne-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken-quiche.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken-quiche.json
new file mode 100644
index 000000000..1d7bbcc0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken-quiche.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Place 1 pound of asparagus into the steamer insert, cover, and steam until just tender, 4 to 6 minutes. Drain asparagus and set aside.",
+        "Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.",
+        "Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.",
+        "Line a 9-inch pie dish with pie crust.",
+        "Spread about half of the cooked asparagus over the bottom of the crust.",
+        "Spread about half of the chicken mixture over the asparagus.",
+        "Repeat layers of asparagus and chicken mixture.",
+        "Gently pour the egg mixture over the layers.",
+        "Arrange 3 asparagus spears decoratively on top of the quiche.",
+        "Bake in the preheated oven until the filling is slightly puffed and lightly browned and a toothpick inserted into the center of the quiche comes out clean, 40 to 50 minutes.",
+        "Sprinkle quiche with cherry tomatoes, if desired."
+    ],
+    "ingredients": [
+        "1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces",
+        "5 eggs",
+        "1/2 cup half-and-half",
+        "1 tablespoon dried parsley",
+        "1/2 teaspoon salt",
+        "ground white pepper to taste",
+        "1/4 teaspoon green (mild) hot pepper sauce (such as Tabasco\u00ae)",
+        "2 cups diced cooked rotisserie chicken",
+        "1 cup shredded Swiss cheese",
+        "1/2 cup shredded Monterey Jack cheese",
+        "1/2 cup sliced fresh mushrooms",
+        "4 green onions, chopped",
+        "2 teaspoons all-purpose flour",
+        "1 unbaked 9-inch pie crust",
+        "3 spears fresh asparagus, trimmed",
+        "1/4 cup cherry tomatoes, quartered (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Chicken Quiche",
+    "url": "http://allrecipes.com/recipe/220222/asparagus-chicken-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken.json
new file mode 100644
index 000000000..c22f91838
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours.",
+        "Preheat oven to broil/grill.",
+        "Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.",
+        "Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1/2 cup Chardonnay wine",
+        "1 teaspoon dried tarragon",
+        "1 packet dry hollandaise sauce mix",
+        "16 fresh steamed asparagus tips",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Chicken",
+    "url": "http://allrecipes.com/recipe/17467/asparagus-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-crab-and-orange-salad-104933.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-crab-and-orange-salad-104933.json
new file mode 100644
index 000000000..3dad48869
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-crab-and-orange-salad-104933.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.",
+        "Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.",
+        "Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives."
+    ],
+    "ingredients": [
+        "2 pounds asparagus, trimmed",
+        "1/2 cup plus 2 tablespoons chopped fresh chives",
+        "3 navel oranges",
+        "14 ounces lump crabmeat",
+        "3 tablespoons fresh orange juice",
+        "3 tablespoons sugar",
+        "2 tablespoons distilled white vinegar",
+        "1 teaspoon grated orange peel",
+        "1/4 cup Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Mustard",
+        "Shellfish",
+        "Vegetable",
+        "Quick & Easy",
+        "Lunch",
+        "Orange",
+        "Crab",
+        "Asparagus",
+        "Spring",
+        "Healthy",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Asparagus, Crab, and Orange Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-crab-and-orange-salad-104933"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-cucumber-and-sugar-snap-peas-with-herb-garlic-dip-15154.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-cucumber-and-sugar-snap-peas-with-herb-garlic-dip-15154.json
new file mode 100644
index 000000000..dd002fcb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-cucumber-and-sugar-snap-peas-with-herb-garlic-dip-15154.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.",
+        "Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.",
+        "Drizzle oil over dip and serve with vegetables."
+    ],
+    "ingredients": [
+        "2 1/2 cups plain yogurt (about 24 ounces)",
+        "1 cup fresh flat-leafed parsley leaves",
+        "1 tablespoon chopped fresh tarragon leaves",
+        "1/2 teaspoon minced garlic",
+        "2 tablespoons fresh lemon juice",
+        "1 pound thin asparagus",
+        "1/2 pound sugar snap peas",
+        "3 Kirby cucumbers",
+        "1 tablespoon extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cocktail Party",
+        "Yogurt",
+        "Asparagus",
+        "Cucumber",
+        "Summer",
+        "Sugar Snap Pea",
+        "Gourmet"
+    ],
+    "title": "Asparagus, Cucumber, and Sugar Snap Peas with Herb Garlic Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-cucumber-and-sugar-snap-peas-with-herb-garlic-dip-15154"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-feta-and-couscous-salad.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-feta-and-couscous-salad.json
new file mode 100644
index 000000000..ad2f7be0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-feta-and-couscous-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cook couscous according to package instructions.   Put aside and allow to cool slightly.",
+        "Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.",
+        "Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate."
+    ],
+    "ingredients": [
+        "2 cups couscous",
+        "1 bunch fresh asparagus, trimmed and cut into 2-inch pieces",
+        "8 ounces grape tomatoes, halved",
+        "6 ounces feta cheese, crumbled",
+        "3 tablespoons balsamic vinegar",
+        "2 tablespoons extra-virgin olive oil",
+        "Black pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Feta and Couscous Salad",
+    "url": "http://allrecipes.com/recipe/91810/asparagus-feta-and-couscous-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-fingerling-potato-and-goat-cheese-pizza-352629.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-fingerling-potato-and-goat-cheese-pizza-352629.json
new file mode 100644
index 000000000..a9c9b0d22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-fingerling-potato-and-goat-cheese-pizza-352629.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.",
+        "Preheat oven to 450\u00b0F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.",
+        "Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces."
+    ],
+    "ingredients": [
+        "5 ounces fingerling potatoes",
+        "Cornmeal (for sprinkling)",
+        "Pizza Dough",
+        "2 tablespoons extra-virgin olive oil, divided",
+        "1 garlic clove, pressed",
+        "4 green onions, thinly sliced, divided",
+        "1 1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)",
+        "4 ounces soft fresh goat cheese, crumbled",
+        "8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "High Fiber",
+        "Mother's Day",
+        "Father's Day",
+        "Dinner",
+        "Lunch",
+        "Goat Cheese",
+        "Asparagus",
+        "Spring",
+        "Party",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus, Fingerling Potato, and Goat Cheese Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-fingerling-potato-and-goat-cheese-pizza-352629"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-flan-with-cheese-sauce-109425.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-flan-with-cheese-sauce-109425.json
new file mode 100644
index 000000000..9c59e3d71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-flan-with-cheese-sauce-109425.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 325\u00b0F. Butter an 8- by 2-inch round cake pan and line bottom with a round of wax paper, then butter paper. 3Steam asparagus in a steamer set over boiling water, covered, until very tender, 6 to 8 minutes. Pur\u00e9e asparagus in a food processor until smooth, 1 to 2 minutes. (You will have about 2 cups pur\u00e9e.)",
+        "Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus pur\u00e9e.",
+        "Pour asparagus mixture into pan and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour.",
+        "Transfer pan to a rack to cool slightly, 10 to 15 minutes.",
+        "Put all sauce ingredients in a metal bowl, then set bowl over a pan of barely simmering water. Heat sauce, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165\u00b0F on an instant-read thermometer, 5 to 8 minutes. Remove bowl from pan.",
+        "Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate. Remove pan and discard paper. Cut flan into wedges and serve immediately with sauce."
+    ],
+    "ingredients": [
+        "2 lb asparagus, trimmed",
+        "4 large eggs",
+        "1 1/3 cups whole milk",
+        "2 tablespoons freshly grated Parmigiano-Reggiano",
+        "1 1/4 teaspoons salt",
+        "1/2 teaspoon black pepper",
+        "1/8 teaspoon freshly grated nutmeg, or to taste",
+        "1/4 lb Italian Fontina, rind discarded and cheese coarsely grated (or cut into 1/4-inch dice if too soft to grate)",
+        "1/2 cup whole milk",
+        "2 large eggs yolks",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Appetizer",
+        "Bake",
+        "Quick & Easy",
+        "Asparagus",
+        "Fontina",
+        "Gourmet"
+    ],
+    "title": "Asparagus Flan with Cheese Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-flan-with-cheese-sauce-109425"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-flans-11999.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-flans-11999.json
new file mode 100644
index 000000000..7b7b08f69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-flans-11999.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. and butter six 3/4-cup souffl\u00e9 dishes or custard cups. Line bottoms of dishes or cups with rounds of wax paper and butter paper. Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels.",
+        "Trim asparagus and cut off tips. Halve asparagus tips lengthwise and cut stalks crosswise into 1-inch pieces. In a steamer rack set over boiling water steam asparagus tips, covered, until crisp-tender, about 1 minute. Transfer asparagus tips with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain tips well and pat dry.",
+        "Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes. Transfer stalks with slotted spoon to paper towels and pat dry well. In a blender pur\u00e9e stalks, cream, tarragon, 3 tablespoons butter, Parmesan, and salt until smooth. In a bowl whisk eggs until combined and add asparagus pur\u00e9e in a stream, whisking until smooth.",
+        "Divide mixture among dishes or cups and put on towels in pan. Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean. Remove dishes or cups from pan and cool on a rack 5 minutes.",
+        "In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through. Run knife around edges of dishes or cups and invert flans onto 6 plates. Top flans with asparagus tips."
+    ],
+    "ingredients": [
+        "2 pounds asparagus",
+        "2 tablespoons heavy cream",
+        "1/2 teaspoon dried tarragon, crumbled",
+        "1/2 stick (1/4 cup) unsalted butter, softened",
+        "1/4 cup freshly grated Parmesan (about 3/4 ounce)",
+        "1/2 teaspoon salt",
+        "3 large eggs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Egg",
+        "Vegetable",
+        "Bake",
+        "Asparagus",
+        "Gourmet"
+    ],
+    "title": "Asparagus Flans",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-flans-11999"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-frittata.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-frittata.json
new file mode 100644
index 000000000..cdb2c0df0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-frittata.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.",
+        "Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.",
+        "Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.",
+        "Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/8001654.jpg",
+    "ingredients": [
+        "1 serving cooking spray (optional)",
+        "1 tablespoon olive oil, or as needed",
+        "1/2 onion, chopped",
+        "1/2 red bell pepper, diced",
+        "4 button mushrooms, diced",
+        "1 stalk fresh asparagus, trimmed and chopped",
+        "6 egg whites",
+        "2 eggs",
+        "1/3 cup skim milk",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Frittata",
+    "url": "http://allrecipes.com/recipe/238444/asparagus-frittata/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-goat-cheese-and-prosciutto-pizza.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-goat-cheese-and-prosciutto-pizza.json
new file mode 100644
index 000000000..d6b3b7b5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-goat-cheese-and-prosciutto-pizza.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place a cast-iron pizza pan in an oven and preheat to 450\u00b0F.",
+        "In a saut\u00e9 pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Season with salt and pepper and transfer the onion to a bowl.",
+        "Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the onion on top, leaving a 1/2-inch border. Scatter the goat cheese over the onion. Scatter the asparagus on top and season with salt and pepper. Sprinkle with the Parmigiano-Reggiano and half of the oregano.",
+        "Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven. Arrange the prosciutto on the pizza, sprinkle with the remaining oregano and drizzle with a little oil. Let cool for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 Tbs. extra-virgin olive oil, plus more for\u00a0 drizzling",
+        "1 red onion, thinly sliced",
+        "Salt and freshly ground pepper, to taste",
+        "Bread Machine Pizza Dough for one 12-inch pizza, made in a bread\n\u00a0 machine",
+        "Cornmeal for dusting",
+        "1\u20444 lb. goat cheese, crumbled",
+        "6 asparagus spears, ends trimmed, spears\u00a0 cooked until tender and cut into 2-inch pieces",
+        "2 Tbs. grated Parmigiano-Reggiano\u00a0 cheese",
+        "1 Tbs. chopped fresh oregano",
+        "4 to 6 paper-thin slices prosciutto"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Asparagus, Goat Cheese & Prosciutto Pizza",
+    "url": "http://www.williams-sonoma.com/recipe/asparagus-goat-cheese-and-prosciutto-pizza.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-goat-cheese-bruschetta-with-porcini-vinaigrette-365217.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-goat-cheese-bruschetta-with-porcini-vinaigrette-365217.json
new file mode 100644
index 000000000..a3f61fa22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-goat-cheese-bruschetta-with-porcini-vinaigrette-365217.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.",
+        "Preheat oven to 400\u00b0F with rack in upper third.",
+        "Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.",
+        "Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.",
+        "Halve asparagus crosswise.",
+        "Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.",
+        "Spread goat cheese mixture generously on toasts.",
+        "To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette."
+    ],
+    "ingredients": [
+        "1/2 ounce dried porcini mushrooms",
+        "1 cup boiling water",
+        "1/4 cup sherry vinegar",
+        "1/4 cup minced shallots",
+        "2 teaspoons sugar",
+        "1/4 cup extra-virgin olive oil, plus additional for brushing",
+        "2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches",
+        "8 ounces fresh goat cheese, softened",
+        "8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Mushroom",
+        "Appetizer",
+        "Quick & Easy",
+        "Graduation",
+        "Wedding",
+        "Goat Cheese",
+        "Asparagus",
+        "Spring",
+        "Shower",
+        "Engagement Party",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-goat-cheese-bruschetta-with-porcini-vinaigrette-365217"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-goat-cheese-tart-with-tarragon-10236.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-goat-cheese-tart-with-tarragon-10236.json
new file mode 100644
index 000000000..d5f57ee0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-goat-cheese-tart-with-tarragon-10236.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.",
+        "Preheat oven to 425\u00b0F. with a baking sheet on lowest rack.",
+        "In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute, and cool.",
+        "In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately.",
+        "In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.",
+        "Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.",
+        "Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce temperature to 375\u00b0F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.",
+        "Remove rim of pan and serve tart warm or at room temperature."
+    ],
+    "ingredients": [
+        "a 1/2-pound frozen puff pastry sheet, thawed",
+        "1 bunch scallions (white and pale green parts only), sliced thin (about\u00a03/4 cup)",
+        "1 tablespoon unsalted butter",
+        "1 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick\u00a0slices, reserving tips",
+        "3 large eggs",
+        "a 3 1/2-ounce log soft mild goat cheese such as Montrachet",
+        "1 cup milk",
+        "3/4 teaspoon salt",
+        "1 tablespoon finely chopped fresh tarragon leaves or 3/4 teaspoon\u00a0dried, crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Egg",
+        "Bake",
+        "Vegetarian",
+        "Goat Cheese",
+        "Asparagus",
+        "Spring",
+        "Shower",
+        "Tarragon",
+        "Gourmet"
+    ],
+    "title": "Asparagus Goat Cheese Tart with Tarragon",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-goat-cheese-tart-with-tarragon-10236"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-gratin-234269.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-gratin-234269.json
new file mode 100644
index 000000000..066ab4a82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-gratin-234269.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.",
+        "Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.",
+        "Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.",
+        "Preheat broiler.",
+        "Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.",
+        "Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes."
+    ],
+    "ingredients": [
+        "2 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces",
+        "2 tablespoons olive oil",
+        "2 tablespoons unsalted butter, cut into bits",
+        "1/2 cup finely chopped shallots (about 2 large)",
+        "4 slices firm white sandwich bread, cut into 1/4-inch pieces",
+        "1/4 cup pine nuts (1 1/4 oz)",
+        "1/4 teaspoon black pepper",
+        "2 oz finely grated Parmigiano-Reggiano (1 cup)",
+        "1/2 teaspoon salt",
+        "1/2 cup mascarpone cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Vegetable",
+        "Broil",
+        "Vegetarian",
+        "Quick & Easy",
+        "Parmesan",
+        "Pine Nut",
+        "Asparagus",
+        "Boil",
+        "Gourmet"
+    ],
+    "title": "Asparagus Gratin",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-gratin-234269"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-green-onion-cucumber-and-herb-salad-241637.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-green-onion-cucumber-and-herb-salad-241637.json
new file mode 100644
index 000000000..885766943
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-green-onion-cucumber-and-herb-salad-241637.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Whisk first 5 ingredients in small bowl. Gradually whisk in oil.",
+        "DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.",
+        "Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.",
+        "Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.",
+        "Arrange asparagus on platter. Spoon cucumber mixture over and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons fresh lemon juice",
+        "1 tablespoon red wine vinegar",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon coarse kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "3/4 cup extra-virgin olive oil",
+        "3 pounds medium asparagus, trimmed",
+        "4 cups thinly sliced green onions",
+        "3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers",
+        "1 tablespoon chopped fresh Italian parsley",
+        "1 tablespoon chopped fresh chervil",
+        "1 tablespoon chopped fresh chives",
+        "1 tablespoon chopped fresh mint",
+        "2 teaspoons chopped fresh tarragon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Onion",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Low Sodium",
+        "Mint",
+        "Asparagus",
+        "Cucumber",
+        "Healthy",
+        "Low Cholesterol",
+        "Tarragon"
+    ],
+    "title": "Asparagus, Green Onion, Cucumber, and Herb Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-green-onion-cucumber-and-herb-salad-241637"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-green-onion-saute-394989.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-green-onion-saute-394989.json
new file mode 100644
index 000000000..80bedca81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-green-onion-saute-394989.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.",
+        "Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.",
+        "Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and saut\u00e9 until they just begin to wilt and turn golden, about 2 minutes.",
+        "Add asparagus, green beans, and 1/4 teaspoon salt and saut\u00e9 to heat through, 1 minute. Add green parts of scallions and continue to saut\u00e9 until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper."
+    ],
+    "ingredients": [
+        "2 pounds asparagus, tough ends discarded and halved crosswise at a sharp diagonal",
+        "1/2 pound string beans, tops trimmed and halved crosswise at a sharp diagonal",
+        "1 bunch scallions (about 8)",
+        "2 tablespoons extra virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Asparagus",
+        "Green Bean",
+        "Spring",
+        "Healthy",
+        "Vegan",
+        "Kosher for Passover",
+        "Green Onion/Scallion",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus Green Onion Saut\u00e9",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-green-onion-saute-394989"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-gremolata.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-gremolata.json
new file mode 100644
index 000000000..244610461
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-gremolata.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.",
+        "Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine."
+    ],
+    "ingredients": [
+        "1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)",
+        "2 scallions, white and pale-green parts only, thinly sliced on a diagonal",
+        "2 (2x1-inch) strips lemon zest, thinly sliced lengthwise",
+        "1 garlic clove, finely grated",
+        "2 tablespoons coarsely chopped cilantro",
+        "2 tablespoons unseasoned rice vinegar",
+        "1 teaspoon finely grated green chile (such as serrano or jalape\u00f1o)",
+        "Generous pinch of kosher salt",
+        "Pinch of sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment",
+        "Spring",
+        "Asparagus",
+        "Green Onion/Scallion",
+        "Cilantro",
+        "Chile Pepper",
+        "Vegetarian",
+        "Vegan",
+        "Raw",
+        "No-Cook"
+    ],
+    "title": "Asparagus Gremolata",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-gremolata"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-gruyere-and-tarragon-souffleed-omelet-12102.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-gruyere-and-tarragon-souffleed-omelet-12102.json
new file mode 100644
index 000000000..88e37fb95
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-gruyere-and-tarragon-souffleed-omelet-12102.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat the oven to 375\u00b0F. In a 10-inch non-stick skillet simmer the asparagus in water to cover for 3 to 5 minutes, or until it is just tender. Drain the asparagus, rinse it under cold water, and pat it dry with paper towels. Cut the asparagus crosswise into 1/4-inch pieces and transfer the pieces to a bowl. In the skillet cook the onion with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring frequently, for 5 minutes. Add the sugar, cook the mixture, stirring, for 3 to 5 minutes, or until the onion is golden, and transfer the mixture to the bowl. Stir in the Gruy\u00e8re, the tarragon, and salt and pepper to taste.",
+        "In the skillet, cleaned, heat the remaining 1/2 tablespoon butter over moderate heat until it is melted, tilt the skillet to coat it, and remove it from the heat. In a bowl whisk the egg yolks with the flour and salt and pepper to taste until the mixture is thick and lemon-colored. In another bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Bake the omelet in the middle of the oven for 7 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the middle of the oven for 1 minute more, or until the cheese is melted and the omelet is cooked through."
+    ],
+    "ingredients": [
+        "1/2 pound asparagus, trimmed",
+        "1 medium red onion, sliced thin",
+        "1 1/2 tablespoons unsalted butter",
+        "a pinch of sugar",
+        "2/3 cup coarsely grated Gruy\u00e8re",
+        "1 tablespoon minced fresh tarragon leaves, or to taste",
+        "4 large eggs, separated",
+        "2 tablespoons all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Cheese",
+        "Egg",
+        "Onion",
+        "Brunch",
+        "Bake",
+        "Vegetarian",
+        "Asparagus",
+        "Tarragon",
+        "Simmer",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Asparagus, Gruy\u00e8re, and Tarragon Souffleed Omelet",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-gruyere-and-tarragon-souffleed-omelet-12102"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-guacamole.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-guacamole.json
new file mode 100644
index 000000000..383a70384
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-guacamole.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.",
+        "Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving."
+    ],
+    "ingredients": [
+        "24 spears fresh asparagus, trimmed and coarsely chopped",
+        "1/2 cup salsa",
+        "1 tablespoon chopped cilantro",
+        "2 cloves garlic",
+        "4 green onions, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Guacamole",
+    "url": "http://allrecipes.com/recipe/86577/asparagus-guacamole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-ham-and-cheese-melts-15164.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-ham-and-cheese-melts-15164.json
new file mode 100644
index 000000000..83ccb856b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-ham-and-cheese-melts-15164.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "In a small bowl stir together Parmesan and mayonnaise. Trim asparagus to fit bread and arrange asparagus in a skillet just large enough to hold it in one layer. Add 1/2 inch salted cold water and cook asparagus, covered, over moderately high heat 5 minutes, or until just tender. In a colander drain asparagus well.",
+        "Arrange bread on a baking sheet and butter top of each slice. Broil bread about 6 inches from heat until golden, about 2 minutes. Turn bread over and arrange ham on each slice, folding or trimming to fit if necessary. Arrange asparagus on ham and spread with Parmesan mixture. Broil sandwiches about 3 inches from heat until golden, 1 to 2 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup freshly grated Parmesan (about 1 1/2 ounces)",
+        "1/4 cup mayonnaise",
+        "1 pound thin asparagus",
+        "4 slices Italian or other white bread",
+        "2 teaspoons unsalted butter, softened",
+        "1/4 pound sliced cooked ham"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Cheese",
+        "Pork",
+        "Vegetable",
+        "Broil",
+        "Quick & Easy",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Asparagus, Ham, and Cheese Melts",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-ham-and-cheese-melts-15164"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-ham-and-lemon.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-ham-and-lemon.json
new file mode 100644
index 000000000..d9db1efdb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-ham-and-lemon.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium-high heat. Stir in prosciutto and cook until crisp, about 3-4 minutes.",
+        "Place asparagus in the skillet, and toss gently until coated with oil.",
+        "Pour in water and cover with lid; cook for 1 minute.",
+        "Remove lid, stir in garlic and cook for 1 minute with lid on.",
+        "Remove lid and cook uncovered until the spears are still crisp but tender, about 2-3 minutes.",
+        "Season with salt and pepper to taste. Squeeze lemon juice over the top."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 ounces thinly sliced prosciutto ham, or any ham, roughly chopped or torn",
+        "1 pound fresh asparagus",
+        "1/4 cup water",
+        "1 clove garlic, thinly sliced",
+        "salt and ground black pepper to taste",
+        "1 juice of 1/2 a lemon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Ham, and Lemon",
+    "url": "http://allrecipes.com/recipe/220251/asparagus-ham-and-lemon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-ham-and-poached-egg-salad.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-ham-and-poached-egg-salad.json
new file mode 100644
index 000000000..f659fc2e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-ham-and-poached-egg-salad.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Prepare a large bowl of ice water.",
+        "Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)",
+        "Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.",
+        "With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.",
+        "Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.",
+        "Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.",
+        "Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast."
+    ],
+    "ingredients": [
+        "3 tablespoons coarse sea salt",
+        "16 green asparagus spears (1 pound), trimmed",
+        "4 ultra-fresh large eggs",
+        "1 tablespoon distilled vinegar",
+        "4 cups torn soft greens, such as buttercrunch lettuce",
+        "1/4 cup minced fresh chives",
+        "Lemon and Olive Oil Dressing",
+        "4 thin slices top-quality ham",
+        "Fine sea salt",
+        "Coarse, freshly ground black pepper",
+        "Toast, for serving",
+        "5-quart pasta pot fitted with a colander; 4 ramekins or small cups ; a flat, fine-mesh sieve or a large slotted spoon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Salad",
+        "Asparagus",
+        "Ham",
+        "Egg",
+        "Chive",
+        "Lettuce",
+        "Poach",
+        "Lunch",
+        "Brunch",
+        "Spring"
+    ],
+    "title": "Asparagus, Ham, and Poached Egg Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-ham-and-poached-egg-salad"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-lasagna.json
new file mode 100644
index 000000000..a402b7f3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-lasagna.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.",
+        "Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.",
+        "Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.",
+        "Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving."
+    ],
+    "ingredients": [
+        "5 wide lasagna noodles",
+        "2 tablespoons margarine",
+        "2 cloves garlic, chopped",
+        "2 tablespoons all-purpose flour",
+        "1 1/2 cups milk",
+        "1/2 teaspoon dried thyme",
+        "1 (15 ounce) can asparagus, drained",
+        "1 cup julienned fully cooked ham",
+        "1 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Lasagna",
+    "url": "http://allrecipes.com/recipe/43334/asparagus-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-lasagne-2565.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-lasagne-2565.json
new file mode 100644
index 000000000..9e7265627
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-lasagne-2565.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Melt butter in heavy medium saucepan over medium-low heat. Add onion and garlic and saut\u00e9 onion until translucent, about 8 minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk. Simmer until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper. (Can be prepared 1 day ahead. Cover white sauce and refrigerate.)",
+        "Grease 8-inch square baking pan. Steam asparagus over boiling salted water until just crisp-tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus into 1-inch-pieces. Combine asparagus and ricotta in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water and drain well.",
+        "Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture. Top with half each of Swiss cheese and bacon. Top with another layer of noodles. Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with Parmesan cheese. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)",
+        "Preheat oven to 350\u00b0F. Bake lasagne until heated through, about 20 minutes. Cool slightly before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 sticks) butter",
+        "1 medium onion, finely choppe",
+        "2 garlic cloves, minced",
+        "3 tablespoons all purpose flour",
+        "2 cups lowfat milk",
+        "1/2 teaspoon grated lemon peel",
+        "1/4 teaspoon ground nutmeg",
+        "3/4 pound asparagus",
+        "1 1/2 cups ricotta cheese",
+        "6 to 9 lasagne noodles",
+        "1 1/3 cups shredded Swiss cheese (about 5 ounces)",
+        "1 cup diced Canadian bacon (about 5 1/2 ounces)",
+        "1/2 cup canned tomato sauce",
+        "Freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Pasta",
+        "Pork",
+        "Tomato",
+        "Vegetable",
+        "Bake",
+        "Asparagus",
+        "Spring",
+        "Indiana"
+    ],
+    "title": "Asparagus Lasagne",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-lasagne-2565"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-leek-shiitake-and-potato-ragout-10227.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-leek-shiitake-and-potato-ragout-10227.json
new file mode 100644
index 000000000..5cf1fffba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-leek-shiitake-and-potato-ragout-10227.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander.",
+        "Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut\u00e9 potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes. Transfer potatoes to a bowl.",
+        "In skillet, heat 1 tablespoon oil until hot but not smoking and saut\u00e9 leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes. Transfer leeks to bowl with potatoes.",
+        "In skillet, heat remaining tablespoon oil until hot but not smoking and saut\u00e9 asparagus, stirring occasionally, 2 minutes. Add mushrooms and saut\u00e9 mixture, stirring occasionally, until mushrooms are softened, about 3 minutes.",
+        "Add broth and bring to a boil. Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes.",
+        "Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 large leeks (white and pale green parts only)",
+        "1 pound small red potatoes",
+        "3 tablespoons olive oil",
+        "1 pound asparagus, trimmed and cut diagonally into 1-inch pieces",
+        "1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered",
+        "1 1/2 cups chicken broth",
+        "1/2 lemon",
+        "1/4 cup chopped fresh mint leaves",
+        "3 tablespoons finely chopped fresh parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Potato",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Low Cal",
+        "Asparagus",
+        "Leek",
+        "Spring",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus, Leek, Shiitake and Potato Rago\u00fbt",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-leek-shiitake-and-potato-ragout-10227"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-lemon-and-mint-soup.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-lemon-and-mint-soup.json
new file mode 100644
index 000000000..57ada3cd0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-lemon-and-mint-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.",
+        "Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.",
+        "Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.",
+        "Blend soup using a hand blender or a food processor until smooth.",
+        "Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg."
+    ],
+    "ingredients": [
+        "1 pound fresh asparagus, trimmed",
+        "1 tablespoon olive oil",
+        "1 shallot, chopped",
+        "1 tablespoon chopped fresh mint",
+        "sea salt and freshly ground black pepper to taste",
+        "2 cups chicken stock, or more if needed",
+        "1 teaspoon lemon zest",
+        "1 hard-boiled egg, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Lemon, and Mint Soup",
+    "url": "http://allrecipes.com/recipe/232665/asparagus-lemon-and-mint-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-lemon-pasta-14418.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-lemon-pasta-14418.json
new file mode 100644
index 000000000..918e8469b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-lemon-pasta-14418.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.",
+        "In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.",
+        "In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.",
+        "Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.",
+        "Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.",
+        "Sprinkle pasta with a little Parmesan and serve more Parmesan on the side."
+    ],
+    "ingredients": [
+        "1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices",
+        "1 pound bow-tie pasta",
+        "3 tablespoons unsalted butter",
+        "3/4 cup heavy cream",
+        "2 tablespoons freshly grated lemon zest (from about 3 lemons)",
+        "1/4 cup fresh lemon juice",
+        "3/4 teaspoon salt",
+        "1/3 cup finely chopped fresh parsley leaves",
+        "Accompaniment: freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Pasta",
+        "Steam",
+        "Vegetarian",
+        "Lemon",
+        "Asparagus",
+        "Spring",
+        "Boil",
+        "Gourmet"
+    ],
+    "title": "Asparagus Lemon Pasta",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-lemon-pasta-14418"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-mimosa-236717.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-mimosa-236717.json
new file mode 100644
index 000000000..c5bb11656
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-mimosa-236717.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Prepare a bowl of ice and cold water.",
+        "Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.",
+        "Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.",
+        "Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg."
+    ],
+    "ingredients": [
+        "1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled",
+        "2 1/4 teaspoons salt",
+        "2 tablespoons tarragon vinegar",
+        "1 tablespoon finely chopped shallot",
+        "1 teaspoon Dijon mustard",
+        "1/8 teaspoon black pepper",
+        "1/3 cup extra-virgin olive oil",
+        "2 hard-boiled large eggs at room temperature"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Mustard",
+        "Vegetable",
+        "Breakfast",
+        "Brunch",
+        "Side",
+        "Easter",
+        "Asparagus",
+        "Spring",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus Mimosa",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-mimosa-236717"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-mushroom-bacon-crustless-qu.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-mushroom-bacon-crustless-qu.json
new file mode 100644
index 000000000..dc1c71be1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-mushroom-bacon-crustless-qu.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.",
+        "Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.",
+        "Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.",
+        "Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.",
+        "Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes."
+    ],
+    "ingredients": [
+        "6 ounces bacon, diced",
+        "1/2 pound asparagus, cut into 1-inch pieces",
+        "4 ounces baby bella (cremini) mushrooms, sliced",
+        "4 ounces shredded Swiss cheese",
+        "1 1/2 cups heavy whipping cream",
+        "4 large eggs",
+        "1/4 teaspoon salt",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Mushroom Bacon Crustless Quiche",
+    "url": "http://allrecipes.com/recipe/231244/asparagus-mushroom-bacon-crustless-qu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-napoleons-with-oriental-black-bean-sauce-11737.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-napoleons-with-oriental-black-bean-sauce-11737.json
new file mode 100644
index 000000000..96b5db29f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-napoleons-with-oriental-black-bean-sauce-11737.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet. Brush the tops of the rectangles with some of the egg wash, being careful not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to the remaining egg wash. Bake the rectangles in the upper third of a preheated 400\u00b0F. oven for 12 to 15 minutes, or until they are puffed and golden, transfer them with a spatula to racks, and let them cool. The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated. Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough.",
+        "In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat the oil over moderately high heat until it is hot but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or until the mixture is very fragrant. Stir the broth mixture and add it to the bean mixture. Bring the sauce to a boil, stirring, simmer it for 2 minutes, and keep it warm. The sauce may be made 1 day in advance, kept covered and chilled, and reheated.",
+        "In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are just tender but not limp, and drain it well. Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries. Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with the top halves of the pastries."
+    ],
+    "ingredients": [
+        "1/2 pound frozen puff pastry, thawed",
+        "an egg wash made by beating 1 large egg yolk with 2 teaspoons water",
+        "1 tablespoon cornstarch",
+        "1/3 cup water",
+        "2/3 cup chicken broth",
+        "1 1/2 tablespoons soy sauce",
+        "1 1/2 tablespoons Scotch or medium-dry Sherry",
+        "2 teaspoons sugar",
+        "1 tablespoon vegetable oil",
+        "1 tablespoon fermented black beans (available at Oriental markets and specialty foods shops), rinsed well and drained",
+        "2 tablespoons fine julienne strips of orange zest",
+        "1 1/2 tablespoons minced peeled fresh gingerroot",
+        "1 tablespoon minced garlic",
+        "1 1/2 pounds asparagus, trimmed and peeled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Vegetable",
+        "Asparagus",
+        "Spring",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet"
+    ],
+    "title": "Asparagus Napoleons with Oriental Black Bean Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-napoleons-with-oriental-black-bean-sauce-11737"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-omelet.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-omelet.json
new file mode 100644
index 000000000..30df06741
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-omelet.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.",
+        "Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil, or as needed",
+        "1/4 cup chopped onion",
+        "1/4 cup chopped green pepper",
+        "1 pound ham steak, cut into small pieces",
+        "1 teaspoon garlic salt",
+        "5 large eggs",
+        "4 asparagus spears, chopped",
+        "2 tablespoons milk (optional)",
+        "2 slices Provolone cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Omelet",
+    "url": "http://allrecipes.com/recipe/254786/asparagus-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-omelette.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-omelette.json
new file mode 100644
index 000000000..1dfad299e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-omelette.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.",
+        "Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.",
+        "Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.",
+        "Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.",
+        "Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes."
+    ],
+    "ingredients": [
+        "6 strips bacon",
+        "10 stalks asparagus, trimmed",
+        "1 teaspoon vegetable oil, or as needed",
+        "1/3 red onion, diced",
+        "1/2 tomato, diced",
+        "3 button mushrooms, sliced",
+        "5 eggs",
+        "3 tablespoons heavy whipping cream",
+        "1 pinch freshly ground nutmeg",
+        "salt and ground black pepper to taste",
+        "1/2 cup grated mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Omelette",
+    "url": "http://allrecipes.com/recipe/241168/asparagus-omelette/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-orange-and-endive-salad.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-orange-and-endive-salad.json
new file mode 100644
index 000000000..41e2e785c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-orange-and-endive-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.",
+        "In a large bowl, combine the asparagus, endive, oranges, and red onion.",
+        "Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve."
+    ],
+    "ingredients": [
+        "2 1/2 cups diagonally sliced asparagus",
+        "2 cups rinsed, dried and torn endive leaves",
+        "2 large  oranges, sliced into rounds",
+        "1 red onion, thinly sliced",
+        "1/3 cup raspberry vinegar",
+        "2 tablespoons canola oil",
+        "1 tablespoon orange juice",
+        "1 tablespoon white sugar",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Orange and Endive Salad",
+    "url": "http://allrecipes.com/recipe/15608/asparagus-orange-and-endive-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-oregenato.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-oregenato.json
new file mode 100644
index 000000000..dcadd6eec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-oregenato.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese.  Lay slices of butter on top.",
+        "Bake, covered, for 30 minutes.  Remove cover, and bake 5 minutes more, or until browned on top."
+    ],
+    "ingredients": [
+        "1 pound fresh asparagus, trimmed",
+        "2 cups seasoned bread crumbs",
+        "salt and pepper to taste",
+        "garlic powder to taste",
+        "1/2 cup grated Parmesan cheese",
+        "4 tablespoons butter, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Oregenato",
+    "url": "http://allrecipes.com/recipe/24354/asparagus-oregenato/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-parmesan-pastry-rolls-108150.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-parmesan-pastry-rolls-108150.json
new file mode 100644
index 000000000..e056b71ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-parmesan-pastry-rolls-108150.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Unfold pastry sheets and halve each parallel to fold lines. Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.",
+        "Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides. Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus.",
+        "Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.",
+        "Preheat oven to 400\u00b0F.",
+        "Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes.",
+        "Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half (see photo, opposite). Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using). Serve warm."
+    ],
+    "ingredients": [
+        "1 (17 1/4-ounce) package frozen puff pastry sheets, thawed",
+        "2 large egg yolks, lightly beaten with 2 tablespoons cold water",
+        "5 ounce finely grated Parmigiano-Reggiano (1 3/4 cups packed)",
+        "28 (3/4-inch-thick) asparagus (2 pounds), stalks trimmed to 6-inch lengths and tips reserved if desired",
+        "3 tablespoons white or black truffle oil (1 1/2 ounces; optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Vegetable",
+        "Bake",
+        "Cocktail Party",
+        "Vegetarian",
+        "Parmesan",
+        "Asparagus",
+        "Spring",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet"
+    ],
+    "title": "Asparagus Parmesan Pastry Rolls",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-parmesan-pastry-rolls-108150"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-parmesan.json
new file mode 100644
index 000000000..f82561c0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-parmesan.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/4 cup olive oil",
+        "1 pound fresh asparagus spears, trimmed",
+        "3/4 cup grated Parmesan cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Parmesan",
+    "url": "http://allrecipes.com/recipe/58645/asparagus-parmesan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-pea-shoot-spinach-and-po.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-pea-shoot-spinach-and-po.json
new file mode 100644
index 000000000..0a6ef2bf9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-pea-shoot-spinach-and-po.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil. Add potato; simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.",
+        "Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.",
+        "Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.",
+        "Pour soup into a food processor; process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 large potato, quartered, or more to taste",
+        "2 1/2 cups chicken stock, or more to taste",
+        "1 bunch fresh spinach",
+        "1 bunch pea shoots",
+        "1 tablespoon vegetable oil",
+        "1 bunch asparagus, trimmed and chopped",
+        "1 onion, finely chopped",
+        "2 ribs celery, chopped",
+        "2 tablespoons chopped pineapple mint, or to taste",
+        "2 tablespoons chopped fresh sage, or to taste",
+        "1 tablespoon creme fraiche",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Pea Shoot, Spinach, and Potato Soup",
+    "url": "http://allrecipes.com/recipe/254378/asparagus-pea-shoot-spinach-and-po/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-pie.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-pie.json
new file mode 100644
index 000000000..828e13688
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-pie.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Butter the inside edges of a 2-quart casserole dish.",
+        "Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.",
+        "Whisk eggs and lemon zest into milk mixture to form a smooth batter.",
+        "Melt butter in a heavy skillet over medium heat.",
+        "Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.",
+        "Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.",
+        "Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup flour",
+        "1/2 teaspoon salt",
+        "3/4 teaspoon white sugar",
+        "1 pinch fresh ground black pepper",
+        "1 teaspoon chopped fresh thyme",
+        "1 1/4 cups milk",
+        "3 large eggs",
+        "1 tablespoon lemon zest",
+        "1 pound fresh asparagus, trimmed and cut into 2-inch pieces",
+        "1/4 teaspoon salt",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Pie",
+    "url": "http://allrecipes.com/recipe/220851/asparagus-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-portobello-pasta.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-portobello-pasta.json
new file mode 100644
index 000000000..07ccc4a6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-portobello-pasta.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil.  Cook pasta for 8 to 10 minutes, or until al dente. Drain.",
+        "Meanwhile, heat oil in a large skillet over medium heat.  Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.",
+        "In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan.  Transfer to a small saucepan, and heat through over medium-low heat.  Spoon asparagus sauce over fettuccini, and top with mushrooms and peas."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans asparagus",
+        "1 (2.25 ounce) can sliced black olives",
+        "1/2 pound fettuccini pasta",
+        "1 tablespoon olive oil",
+        "3 large portobello mushrooms, sliced",
+        "1 (8 ounce) can peas, drained",
+        "2 teaspoons Italian seasoning",
+        "1 (6 ounce) can tomato paste",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Portobello Pasta",
+    "url": "http://allrecipes.com/recipe/25413/asparagus-portobello-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-potato-and-onion-frittata.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-potato-and-onion-frittata.json
new file mode 100644
index 000000000..e9407458d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-potato-and-onion-frittata.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.",
+        "Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.",
+        "Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 potatoes, shredded",
+        "1/4 cup chopped onion",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon fresh ground black pepper",
+        "1 pound asparagus, trimmed and cut into 2-inch pieces",
+        "1 cup diced ham",
+        "6 eggs",
+        "1 tablespoon milk",
+        "1/2 cup shredded mozzarella cheese",
+        "1/2 cup shredded white Cheddar cheese",
+        "1 tablespoon chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Potato, and Onion Frittata",
+    "url": "http://allrecipes.com/recipe/198723/asparagus-potato-and-onion-frittata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-potato-and-philly-pizzeria.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-potato-and-philly-pizzeria.json
new file mode 100644
index 000000000..e30e824aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-potato-and-philly-pizzeria.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat oven to 450 degrees F (230 degrees C).",
+        "Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.",
+        "Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.",
+        "Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.",
+        "Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions."
+    ],
+    "ingredients": [
+        "1/4 pound new potatoes",
+        "1/4 recipe Perfect Parmesan Pizza Dough*",
+        "1 clove garlic, minced",
+        "1 tablespoon olive oil",
+        "4 green onions, thinly sliced, divided",
+        "3/4 cup KRAFT Part Skim Mozzarella Shredded Cheese",
+        "1/4 pound fresh asparagus, trimmed",
+        "2 tablespoons KRAFT 100% Parmesan Finely Shredded Cheese",
+        "90 grams PHILADELPHIA Brick Cream Cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Potato and PHILLY Pizzeria Pizza",
+    "url": "http://allrecipes.com/recipe/239584/asparagus-potato-and-philly-pizzeria/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-prosciutto-and-goat-cheese-galettes-11993.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-prosciutto-and-goat-cheese-galettes-11993.json
new file mode 100644
index 000000000..abfdf82f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-prosciutto-and-goat-cheese-galettes-11993.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.",
+        "Have ready a large bowl of ice and cold water. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.",
+        "Preheat oven to 400\u00b0F. Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettes to a rack and cool. Serve galettes, cut into wedges, at room temperature.",
+        "In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.",
+        "On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill hour.",
+        "Preheat oven to 450\u00b0F. Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4 galettes rounds."
+    ],
+    "ingredients": [
+        "2 medium onions, chopped",
+        "1 tablespoon olive oil",
+        "1 tablespoon unsalted butter",
+        "1/2 pound thin asparagus (about 15 spears, 1/4- to 1/2-inch thick), trimmed",
+        "3 tablespoons chopped fresh chives",
+        "1/4 pound thinly sliced prosciutto, cut crosswise into thin slices",
+        "1/3 cup soft mild goat cheese (about 4 ounces) room temperature",
+        "2 galette rounds, baked",
+        "1/4 cup milk",
+        "3/4 stick (6 tablespoons) unsalted butter, melted and cooled",
+        "3 large egg yolks",
+        "1 large whole egg",
+        "2 cups all-purpose flour",
+        "1 3/4 teaspoons salt",
+        "3 tablespoons chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Cheese",
+        "Pork",
+        "Vegetable",
+        "Bake",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Asparagus, Prosciutto, and Goat Cheese Galettes",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-prosciutto-and-goat-cheese-galettes-11993"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-quiche.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-quiche.json
new file mode 100644
index 000000000..6eab644de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-quiche.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.",
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Brush pie shells with beaten egg white. Sprinkle crumbled bacon and  chopped asparagus into pie shells.",
+        "In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.",
+        "Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving."
+    ],
+    "ingredients": [
+        "1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces",
+        "10 slices bacon",
+        "2 (8 inch) unbaked pie shells",
+        "1 egg white, lightly beaten",
+        "4 eggs",
+        "1 1/2 cups half-and-half cream",
+        "1/4 teaspoon ground nutmeg",
+        "salt and pepper to taste",
+        "2 cups shredded Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Quiche",
+    "url": "http://allrecipes.com/recipe/20498/asparagus-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-ravioli-in-parmesan-sauce-242038.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-ravioli-in-parmesan-sauce-242038.json
new file mode 100644
index 000000000..0f820ede0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-ravioli-in-parmesan-sauce-242038.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Cut off asparagus tips, then halve each tip lengthwise and reserve.",
+        "Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.",
+        "Pur\u00e9e asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.",
+        "Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.",
+        "Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.",
+        "Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)",
+        "Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.",
+        "Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.",
+        "Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.",
+        "Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.",
+        "Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli."
+    ],
+    "ingredients": [
+        "Pasta dough",
+        "1 pound asparagus, trimmed",
+        "5 cups rich chicken stock",
+        "1 (3-inch) rind from a wedge of Parmigiano-Reggiano",
+        "1 Turkish or 1/2 California bay leaf",
+        "1/4 cup grated Parmigiano-Reggiano",
+        "1/4 cup mascarpone",
+        "1/4 cup fine dry bread crumbs",
+        "1 teaspoon grated lemon zest",
+        "Equipment: a pasta machine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta Maker",
+        "Pasta",
+        "Dinner",
+        "Lunch",
+        "Parmesan",
+        "Asparagus",
+        "Spring",
+        "Birthday",
+        "Family Reunion",
+        "Potluck",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Asparagus Ravioli in Parmesan Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-ravioli-in-parmesan-sauce-242038"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-risotto.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-risotto.json
new file mode 100644
index 000000000..7fa8cad46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-risotto.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.",
+        "Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.",
+        "Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired."
+    ],
+    "ingredients": [
+        "1/4 cup LAND O LAKES\u00ae Butter",
+        "2 tablespoons chopped shallots",
+        "1 (8 ounce) package fresh mushrooms, chopped",
+        "1 pound fresh asparagus, ends trimmed, cut into 1-inch pieces",
+        "1 1/2 cups uncooked Arborio rice",
+        "1/2 cup white wine",
+        "4 cups vegetable stock",
+        "1 cup cherry tomatoes, halved",
+        "1/2 cup shredded Parmesan cheese",
+        "1/2 teaspoon freshly grated lemon zest",
+        "Salt (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Risotto",
+    "url": "http://allrecipes.com/recipe/246998/asparagus-risotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-roast-beef-roll-ups-363388.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-roast-beef-roll-ups-363388.json
new file mode 100644
index 000000000..be8080fcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-roast-beef-roll-ups-363388.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Half-fill a large bowl with ice water. Place a steamer rack insert in a large pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat, cover it with a lid, and bring the water to a boil. Add the asparagus, cover the pot (leaving the lid slightly ajar), and steam the asparagus until crisp-tender, 3 to 5 minutes, depending on thickness. Transfer the asparagus to the bowl of ice water to stop the cooking. Drain well. Meanwhile, in a small bowl, mix the horseradish and sour cream until well combined. Season with salt and pepper. Lay 1 1/2 ounces of the beef on a flat work surface or cutting board. Spread one-quarter (about 1/2 tablespoon) of the horseradish mixture over the beef, leaving a small border. Place 3 asparagus spears at one of the narrower ends of each beef slice so the tips hang over. Roll the beef around the bundle of asparagus until you reach the other end of the beef. Repeat with the remaining roast beef, horseradish mixture, and asparagus to create 3 more roll-ups. Serve immediately.",
+        "Follow the directions above, except instead of steaming the asparagus, add 1 tablespoon of water and the asparagus to a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 1 to 2 minutes, or until the asparagus is crisp tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain well."
+    ],
+    "ingredients": [
+        "12 medium asparagus spears, trimmed by snapping off the ends where they break naturally",
+        "1 teaspoon prepared horseradish, or more to taste",
+        "2 tablespoons light sour cream",
+        "Salt and pepper, to taste",
+        "6 ounces thinly sliced or shaved Simple Grilled London Broil, Pot Roast, or extra-lean deli roast beef"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Microwave",
+        "Beef",
+        "Vegetable",
+        "Steam",
+        "Meat",
+        "Asparagus",
+        "Spring",
+        "Party"
+    ],
+    "title": "Asparagus Roast Beef Roll-Ups",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-roast-beef-roll-ups-363388"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-roll-ups.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-roll-ups.json
new file mode 100644
index 000000000..375c28d30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-roll-ups.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.",
+        "Cook asparagus in a skillet with a small amount of water over medium heat until crisp and tender, about 6 to 8 minutes; drain and sprinkle with lemon juice.",
+        "Flatten bread slices with a rolling pin.",
+        "Stir cream cheese, crumbled bacon, and chives together in a small bowl until evenly mixed. Spread 1 tablespoon of the cream cheese mixture onto each slice of bread and top with an asparagus spear. Roll the bread tightly around the asparagus; arrange onto prepared baking sheet with seam side down. Brush the tops of the rolls with melted butter and sprinkle with Parmesan cheese.",
+        "Bake in preheated oven until lightly browned, 10 to 12 minutes."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "16 thick fresh asparagus spears",
+        "1/2 lemon, juiced",
+        "16 slices multi-grain bread, crusts removed",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 tablespoons minced fresh chives",
+        "1/4 cup butter, melted",
+        "3 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Roll-Ups",
+    "url": "http://allrecipes.com/recipe/228136/asparagus-roll-ups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-salad-with-celery-leaves-quail-eggs-and-tarragon-vinaigrette-104745.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-salad-with-celery-leaves-quail-eggs-and-tarragon-vinaigrette-104745.json
new file mode 100644
index 000000000..a7c265b69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-salad-with-celery-leaves-quail-eggs-and-tarragon-vinaigrette-104745.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and quarter.",
+        "Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips lengthwise if thicker than rest of slices. Arrange asparagus on a steamer rack and sprinkle with kosher salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.",
+        "Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.",
+        "Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon."
+    ],
+    "ingredients": [
+        "8 quail eggs",
+        "1 pound green asparagus (preferably thin), trimmed",
+        "Kosher salt to taste",
+        "2 tablespoons white-wine vinegar (preferably tarragon)",
+        "2 teaspoons whole-grain mustard",
+        "1 teaspoon Dijon mustard",
+        "1/3 cup safflower or grapeseed oil",
+        "1 small shallot, thinly sliced into rings",
+        "3 teaspoons coarsely chopped fresh tarragon",
+        "1 cup pale green celery leaves (from center of bunch)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Egg",
+        "Game",
+        "Vegetable",
+        "Asparagus",
+        "Celery",
+        "Spring",
+        "Healthy",
+        "Tarragon",
+        "Gourmet"
+    ],
+    "title": "Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-salad-with-celery-leaves-quail-eggs-and-tarragon-vinaigrette-104745"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-salad-with-sweet-balsamic-vinegar-4807.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-salad-with-sweet-balsamic-vinegar-4807.json
new file mode 100644
index 000000000..7db572253
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-salad-with-sweet-balsamic-vinegar-4807.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.",
+        "Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve."
+    ],
+    "ingredients": [
+        "1/3 cup balsamic vinegar",
+        "3 tablespoons olive oil",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon chopped fresh marjoram or 1 teaspoon dried",
+        "1 teaspoon minced garlic",
+        "2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces",
+        "1 small red bell pepper, diced",
+        "1/3 cup chopped pecans, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Nut",
+        "Pepper",
+        "Vegetable",
+        "Side",
+        "Picnic",
+        "Quick & Easy",
+        "Low Cal",
+        "Mother's Day",
+        "Backyard BBQ",
+        "Vinegar",
+        "Pecan",
+        "Asparagus",
+        "Bell Pepper",
+        "Spring",
+        "Healthy",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus Salad with Sweet Balsamic Vinegar",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-salad-with-sweet-balsamic-vinegar-4807"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-side-dish.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-side-dish.json
new file mode 100644
index 000000000..8bfaf365f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-side-dish.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 bunch fresh asparagus, trimmed",
+        "2/3 cup water",
+        "1/4 cup olive oil",
+        "1/2 cup grated Parmesan cheese",
+        "10 grape tomatoes, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Side Dish",
+    "url": "http://allrecipes.com/recipe/152030/asparagus-side-dish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-snow-pea-and-radish-salad.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-snow-pea-and-radish-salad.json
new file mode 100644
index 000000000..0010efb7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-snow-pea-and-radish-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.",
+        "Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.",
+        "Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined."
+    ],
+    "ingredients": [
+        "1 1/4 pounds asparagus, trimmed and cut diagonally into 1-inch pieces",
+        "1/2 pound snow peas, ends and strings removed, cut diagonally into 1-inch pieces",
+        "15 small radishes, trimmed and thinly sliced",
+        "3 scallions, thinly sliced",
+        "1/4 cup fresh snipped dill",
+        "3 tablespoons canola oil",
+        "1 teaspoon white sugar",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "3 tablespoons freshly squeezed lime juice, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus, Snow Pea, and Radish Salad",
+    "url": "http://allrecipes.com/recipe/246533/asparagus-snow-pea-and-radish-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-soup-ii.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-soup-ii.json
new file mode 100644
index 000000000..dacddcc8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-soup-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.",
+        "In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.",
+        "Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.",
+        "Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish."
+    ],
+    "ingredients": [
+        "1 1/2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces",
+        "1 leek, sliced",
+        "6 cups water",
+        "1 tablespoon olive oil",
+        "1 tablespoon unsalted butter",
+        "1 onion, chopped",
+        "2 1/2 tablespoons long-grain white rice",
+        "1 to taste salt",
+        "1 pinch ground black pepper",
+        "1/2 teaspoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Soup II",
+    "url": "http://allrecipes.com/recipe/13215/asparagus-soup-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-soup-with-basil-cream-10223.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-soup-with-basil-cream-10223.json
new file mode 100644
index 000000000..1e385a61d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-soup-with-basil-cream-10223.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well.",
+        "In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.",
+        "Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender pur\u00e9e mixture. Return basil cream to small saucepan and keep warm.",
+        "Pur\u00e9e soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.",
+        "Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving."
+    ],
+    "ingredients": [
+        "3 pounds asparagus, ends and tips cut off and reserved separately\u00a0and stalks cut crosswise into 1-inch pieces",
+        "2 1/2 cups water",
+        "2 medium onions, chopped fine",
+        "1 1/2 tablespoons unsalted butter",
+        "2 cups chicken broth",
+        "1/2 cup heavy cream",
+        "1 1/2 cups packed fresh basil leaves",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Vegetable",
+        "Basil",
+        "Asparagus",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Asparagus Soup with Basil Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-soup-with-basil-cream-10223"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-soup-with-lemon-creme-fraiche-234123.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-soup-with-lemon-creme-fraiche-234123.json
new file mode 100644
index 000000000..2d80f2a25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-soup-with-lemon-creme-fraiche-234123.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Melt butter in heavy large saucepan over medium heat. Add shallots; saut\u00e9 until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.",
+        "Stir cr\u00e8me fra\u00eeche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon cr\u00e8me fra\u00eeche and serve."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) butter",
+        "1 cup sliced shallots (about 6 large)",
+        "2 pounds asparagus, trimmed, cut into 2-inch lengths",
+        "2 teaspoons ground coriander",
+        "2 14-ounce cans vegetable broth",
+        "1/4 cup cr\u00e8me fra\u00eeche or sour cream",
+        "1/2 teaspoon fresh lemon juice",
+        "1/4 teaspoon finely grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Citrus",
+        "Vegetable",
+        "Appetizer",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Lemon",
+        "Asparagus",
+        "Spring",
+        "Shallot",
+        "Coriander",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus Soup with Lemon Cr\u00e8me Fra\u00eeche",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-soup-with-lemon-creme-fraiche-234123"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-soup.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-soup.json
new file mode 100644
index 000000000..935204d70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Microwave onion and butter on HIGH for 2 minutes.  Add asparagus, vegetable broth, garlic powder and white pepper.  Microwave, covered, on HIGH for 10 to 12 minutes.  Puree in blender.",
+        "Return mixture to microwave safe dish, stir in milk and microwave until heated through."
+    ],
+    "ingredients": [
+        "1 onion, chopped",
+        "2 tablespoons butter",
+        "1 pound fresh asparagus, trimmed and coarsely chopped",
+        "1 cup vegetable broth",
+        "1 dash garlic powder",
+        "1 dash white pepper",
+        "1 cup 1% milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Soup",
+    "url": "http://allrecipes.com/recipe/20083/asparagus-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-stir-fry.json
new file mode 100644
index 000000000..dcdf30b39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-stir-fry.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.",
+        "Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through."
+    ],
+    "ingredients": [
+        "1/2 cup chicken broth",
+        "1 tablespoon sherry",
+        "1 tablespoon soy sauce",
+        "1 tablespoon cider vinegar",
+        "1 tablespoon cornstarch",
+        "1/4 teaspoon sugar",
+        "1/4 teaspoon dry mustard",
+        "1/4 teaspoon salt",
+        "1 tablespoon vegetable oil",
+        "2 pounds fresh asparagus, trimmed and cut into 1 inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Stir-Fry",
+    "url": "http://allrecipes.com/recipe/72493/asparagus-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-tart-1748.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-tart-1748.json
new file mode 100644
index 000000000..25e91d722
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-tart-1748.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.",
+        "Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375\u00b0F.",
+        "Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly."
+    ],
+    "ingredients": [
+        "1 All Ready Pie Crust (half of 15-ounce package), room temperature",
+        "1 teaspoon all purpose flour",
+        "14 ounces asparagus, each spear trimmed 3 inches long",
+        "2/3 cup half and half",
+        "2 eggs",
+        "1/2 cup fresh grated Parmesan cheese (about 4 ounces)",
+        "1 tablespoon chopped fresh tarragon or 1 teaspoon dried",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Parmesan",
+        "Spring",
+        "Tarragon",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Asparagus Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-tart-1748"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-torte.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-torte.json
new file mode 100644
index 000000000..6cac6a6e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-torte.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Mix asparagus, onion, flour, Parmesan cheese, and parsley together in a bowl.",
+        "Whisk 1/2 cup vegetable oil, eggs, water, salt, and pepper together in a separate bowl; pour over asparagus mixture. Stir asparagus mixture until well combined; spread in the prepared baking dish.",
+        "Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 45 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 cups chopped fresh asparagus, or more to taste",
+        "1 onion, chopped",
+        "1 cup whole wheat flour",
+        "1 cup grated Parmesan cheese",
+        "1/4 cup chopped fresh parsley",
+        "1/2 cup vegetable oil",
+        "4 eggs",
+        "2 tablespoons water",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Torte",
+    "url": "http://allrecipes.com/recipe/236733/asparagus-torte/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-veloute-355936.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-veloute-355936.json
new file mode 100644
index 000000000..f85b2ab6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-veloute-355936.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "1. Wash the asparagus. Cut 2 inches (5 cm.) off the tips and save them for another use. Do not peel the stalks but cut them into 15-inch (3-cm.) pieces.",
+        "2. Bring the stock or broth to a boil in a soup pot. When it bubbles, add the asparagus pieces and sugar. Turn down the heat, cover, and simmer for 20 minutes.",
+        "3. Blend and pass through a fine strainer (a chinois if possible), pressing on the solids with a spoon to extract as much liquid as possible. Put the soup back in the pot, bring back to a boil, and boil about 30 minutes more.",
+        "4. Thoroughly mix the cornstarch in a bowl with 1 tablespoon cold water. Beat the yolk and cream together in a bowl large enough to hold all the soup.",
+        "5. When the soup in the pot has been reduced by about half, whisk in the cornstarch mixture. Boil for 1 minute, whisking constantly, and then gently pour everything into the bowl with the egg-cream mixture, whisking as you pour.",
+        "6. Pour the contents of the bowl back into the soup pot and heat very gently in order to thicken. Stir with a spatula and turn off the heat at the first sign of boiling. Blend. Season with salt as necessary."
+    ],
+    "ingredients": [
+        "2 pounds (1 kg.) white asparagus",
+        "1 quart (1 L.) chicken stock (or store-bought), or chicken broth (or store-bought or made from a bouillon cube)",
+        "A bit of sugar (1 cube if you have cubes)",
+        "5 cup (30 g.) cornstarch",
+        "1 egg yolk",
+        "1 cup (25 cl.) heavy cream",
+        "Salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Blender",
+        "Chicken",
+        "Egg",
+        "Appetizer",
+        "Asparagus",
+        "Simmer",
+        "Boil",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Asparagus Velout\u00e9",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-veloute-355936"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-vichyssoise-with-mint-353315.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-vichyssoise-with-mint-353315.json
new file mode 100644
index 000000000..2cf134bcd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-vichyssoise-with-mint-353315.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Melt butter in heavy large saucepan over medium heat. Add leek and potato; saut\u00e9 2 minutes. Add broth; bring to boil. Reduce heat to medium; cover and cook until vegetables are tender, about 10 minutes. Add asparagus. Simmer uncovered until asparagus is just tender, 5 to 6 minutes (depending on thickness of stalks). Remove pan from heat. Transfer 8 asparagus tips to small bowl for garnish.",
+        "Working in batches, puree soup in blender until smooth. Season to taste with salt and pepper. Divide soup among 4 shallow bowls. Freeze 15 to 20 minutes to chill quickly.",
+        "Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.",
+        "Drizzle mint cream over soup, then garnish with asparagus tips."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) butter",
+        "1 cup thinly sliced leek (white and pale green parts only)",
+        "1/2 cup 1/2-inch cubes peeled russet potato (about 3 ounces)",
+        "2 1/2 cups low-salt chicken broth",
+        "3 cups 1-inch pieces trimmed asparagus (cut from 18 to 20 ounces)",
+        "1/4 cup chilled whipping cream",
+        "1 tablespoon finely chopped fresh mint"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Appetizer",
+        "Quick & Easy",
+        "Low Cal",
+        "Lunch",
+        "Mint",
+        "Asparagus",
+        "Leek",
+        "Summer",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Asparagus Vichyssoise with Mint",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-vichyssoise-with-mint-353315"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-vinaigrette.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-vinaigrette.json
new file mode 100644
index 000000000..5a49c2589
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-vinaigrette.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place the eggs into a saucepan and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside.",
+        "Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.",
+        "While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green bell pepper, relish, parsley, and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the refrigerator for at least an hour.",
+        "To serve, divide the baby greens onto individual plates. Divide the asparagus spears among the salads, then garnish with radish slices, egg slices, and quartered tomatoes."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "2 pounds fresh asparagus, trimmed",
+        "1/2 cup white wine vinegar",
+        "2 teaspoons Dijon mustard",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/4 cup green bell pepper, chopped",
+        "3 tablespoons dill pickle relish",
+        "1 tablespoon fresh parsley, chopped",
+        "1 tablespoon fresh chives, chopped",
+        "1 cup olive oil",
+        "8 cups mixed baby greens",
+        "4 radishes, sliced",
+        "2 tomatoes, quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Vinaigrette",
+    "url": "http://allrecipes.com/recipe/215045/asparagus-vinaigrette/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-bacon-and-onion-234149.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-bacon-and-onion-234149.json
new file mode 100644
index 000000000..7bca27803
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-bacon-and-onion-234149.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Cook bacon in large skillet until crisp; transfer to paper towels. Pour off all but 1 teaspoon drippings from skillet. Return bacon to skillet; mix in onion. Remove from heat. Whisk oil and lemon juice in small bowl; season with salt and pepper.",
+        "Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to paper towels to drain, then place in large bowl. Add dressing; toss. Arrange on platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon atop asparagus."
+    ],
+    "ingredients": [
+        "3 slices bacon, cut into 1/4-inch pieces",
+        "1/2 small onion, cut into 1/4-inch cubes",
+        "2 teaspoons hazelnut oil or walnut oil",
+        "1 teaspoon fresh lemon juice",
+        "24 stalks of asparagus, trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Pork",
+        "Vegetable",
+        "Appetizer",
+        "Side",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Lemon",
+        "Bacon",
+        "Asparagus",
+        "Fall",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Asparagus with Bacon and Onion",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-with-bacon-and-onion-234149"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-brie.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-brie.json
new file mode 100644
index 000000000..a673d5f85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-brie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.",
+        "Lay cheese slices over asparagus.  In a small bowl combine melted butter, bread crumbs and sesame seeds.  Sprinkle over cheese.",
+        "Bake in preheated oven for 8 minutes.",
+        "Increase oven to broil.  Broil just until breadcrumbs are golden brown."
+    ],
+    "ingredients": [
+        "1 bunch fresh asparagus, trimmed",
+        "1/2 (2.2 pound) wheel Brie cheese, sliced",
+        "1/4 cup butter, melted",
+        "1/2 cup dry bread crumbs",
+        "1/4 cup toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Brie",
+    "url": "http://allrecipes.com/recipe/25240/asparagus-with-brie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-cranberries-and-pine-n.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-cranberries-and-pine-n.json
new file mode 100644
index 000000000..598a4ee39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-cranberries-and-pine-n.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Break off or trim the woody ends from the asparagus and discard. Set the spears aside.",
+        "Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus."
+    ],
+    "ingredients": [
+        "1 bunch asparagus",
+        "3 tablespoons olive oil",
+        "1/3 cup pine nuts",
+        "1/3 cup dried cranberries",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Cranberries and Pine Nuts",
+    "url": "http://allrecipes.com/recipe/174361/asparagus-with-cranberries-and-pine-n/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-creamy-mushroom-dressing-459.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-creamy-mushroom-dressing-459.json
new file mode 100644
index 000000000..a8f231260
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-creamy-mushroom-dressing-459.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.)",
+        "Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.",
+        "Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve."
+    ],
+    "ingredients": [
+        "3 pounds (about 3 bunches) asparagus, bottoms trimmed",
+        "1/2 pound mushrooms, very thinly sliced",
+        "3 tablespoons fresh lemon juice",
+        "1/2 cup whipping cream",
+        "2 tablespoons Dijon mustard",
+        "1/3 cup olive oil",
+        "1 teaspoon packed chopped fresh tarragon or 1/2 teaspoon dried"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Asparagus",
+        "Spring",
+        "Chill",
+        "Tarragon",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus with Creamy Mushroom Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-with-creamy-mushroom-dressing-459"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-garlic-and-onions.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-garlic-and-onions.json
new file mode 100644
index 000000000..6facada35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-garlic-and-onions.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.",
+        "When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1/4 cup water",
+        "1/2 pound fresh asparagus, trimmed",
+        "1/2 cup diced white onion",
+        "3 tablespoons butter",
+        "salt and black pepper to taste",
+        "2 cloves garlic, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Garlic and Onions",
+    "url": "http://allrecipes.com/recipe/165470/asparagus-with-garlic-and-onions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-gorgonzola-and-roasted.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-gorgonzola-and-roasted.json
new file mode 100644
index 000000000..4f29a79a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-gorgonzola-and-roasted.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.",
+        "Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones).  When done, asparagus should still be crisp.",
+        "About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!",
+        "Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.",
+        "Allow to cool slightly. Serve at room temperature for best flavor."
+    ],
+    "ingredients": [
+        "1 bunch fresh asparagus",
+        "2 tablespoons extra virgin olive oil",
+        "kosher salt to taste",
+        "1/2 cup coarsely chopped walnuts",
+        "1/2 cup crumbled Gorgonzola cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Gorgonzola and Roasted Walnuts",
+    "url": "http://allrecipes.com/recipe/139700/asparagus-with-gorgonzola-and-roasted/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-hollandaise.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-hollandaise.json
new file mode 100644
index 000000000..c7006e9b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-hollandaise.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F.",
+        "For the asparagus: Toss the asparagus with the olive oil on a rimmed baking sheet and season with salt and pepper. Roast until slightly tender to the bite, about 10 minutes.",
+        "For the hollandaise: Meanwhile, add the egg yolks, lemon juice, salt and cayenne to a small food processor or blender and blend on low. Slowly add the melted butter in a steady stream, blending until thickened. Serve over the roasted asparagus."
+    ],
+    "ingredients": [
+        "1 bunch asparagus (about 1 pound), cleaned and trimmed",
+        "1 tablespoon olive oil",
+        "Kosher salt and freshly ground black pepper",
+        "6 large egg yolks",
+        "2 tablespoons lemon juice",
+        "1 teaspoon kosher salt",
+        "1 teaspoon cayenne pepper",
+        "2 sticks (16 tablespoons) unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Asparagus",
+        "Vegetable",
+        "Egg Recipes"
+    ],
+    "title": "Asparagus with Hollandaise",
+    "url": "http://www.foodnetwork.com/recipes/nancy-fuller/asparagus-with-hollandaise"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-junk.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-junk.json
new file mode 100644
index 000000000..45db4194c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-junk.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Place a steamer insert into a saucepan. Pour enough water into the saucepan to reach just below the bottom of the steamer. Bring the water to a boil. Add the asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.",
+        "Place the asparagus into a baking dish. Spread mayonnaise over the asparagus; sprinkle with bread crumbs and Parmesan cheese.",
+        "Bake in the preheated oven until the crumbs and cheese are golden brown, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 bunch fresh asparagus, trimmed",
+        "1 cup mayonnaise",
+        "1/2 cup bread crumbs",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Junk",
+    "url": "http://allrecipes.com/recipe/213649/asparagus-with-junk/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-lime-and-ginger.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-lime-and-ginger.json
new file mode 100644
index 000000000..fb5437743
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-lime-and-ginger.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.",
+        "Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus."
+    ],
+    "ingredients": [
+        "1 1/2 pounds fresh asparagus, trimmed",
+        "2 tablespoons fresh lime juice",
+        "1 teaspoon grated lime zest",
+        "1 tablespoon chopped fresh cilantro",
+        "1 1/2 teaspoons minced fresh ginger root",
+        "1/2 teaspoon white sugar",
+        "6 tablespoons vegetable oil",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Lime and Ginger",
+    "url": "http://allrecipes.com/recipe/215104/asparagus-with-lime-and-ginger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-morels-and-tarragon-238445.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-morels-and-tarragon-238445.json
new file mode 100644
index 000000000..6adc168a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-morels-and-tarragon-238445.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.",
+        "Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.",
+        "Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saut\u00e9 shallots, stirring, until golden brown, about 2 minutes. Add morels and saut\u00e9, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and saut\u00e9, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately."
+    ],
+    "ingredients": [
+        "1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces",
+        "1 pound green asparagus, trimmed and cut into 2-inch pieces",
+        "3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces",
+        "1/2 cup finely chopped shallots (2 large)",
+        "1/4 pound fresh morels, cleaned and halved lengthwise if large",
+        "1 tablespoon chopped fresh tarragon",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 tablespoon fresh lemon juice",
+        "Garnish: chopped fresh tarragon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Herb",
+        "Mushroom",
+        "Onion",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Spring",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus with Morels and Tarragon",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-with-morels-and-tarragon-238445"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-orange-dressing-and-toasted-hazelnuts-103304.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-orange-dressing-and-toasted-hazelnuts-103304.json
new file mode 100644
index 000000000..4284937fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-orange-dressing-and-toasted-hazelnuts-103304.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F.",
+        "Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.",
+        "Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts."
+    ],
+    "ingredients": [
+        "2 tablespoons finely chopped hazelnuts",
+        "1 1/2 lb asparagus",
+        "1/4 teaspoon freshly grated orange zest",
+        "2 teaspoons fresh orange juice",
+        "1 teaspoon fresh lemon juice",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Vegetable",
+        "Side",
+        "Spring",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus with Orange Dressing and Toasted Hazelnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-with-orange-dressing-and-toasted-hazelnuts-103304"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-parmesan-crust.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-parmesan-crust.json
new file mode 100644
index 000000000..bf3e23086
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-parmesan-crust.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.",
+        "Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste."
+    ],
+    "ingredients": [
+        "1 pound thin asparagus spears",
+        "1 tablespoon extra virgin olive oil",
+        "1 ounce shaved Parmesan cheese",
+        "freshly ground black pepper to taste",
+        "1/4 cup balsamic vinegar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Parmesan Crust",
+    "url": "http://allrecipes.com/recipe/34946/asparagus-with-parmesan-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-pecans-and-parm.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-pecans-and-parm.json
new file mode 100644
index 000000000..770cf94d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-pecans-and-parm.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.",
+        "Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.",
+        "Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese."
+    ],
+    "ingredients": [
+        "1 bunch asparagus spears, ends trimmed",
+        "2 tablespoons butter",
+        "1 (8 ounce) package sliced mushrooms",
+        "1 onion, minced",
+        "1/2 cup coarsely chopped pecans",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon dried basil",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1/2 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Pecans and Parm",
+    "url": "http://allrecipes.com/recipe/133748/asparagus-with-pecans-and-parm/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-prosciutto-and-pine-nu.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-prosciutto-and-pine-nu.json
new file mode 100644
index 000000000..2aeee8548
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-prosciutto-and-pine-nu.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.",
+        "Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "3 ounces thinly sliced prosciutto, chopped",
+        "2 cloves garlic, minced",
+        "1/2 cup pine nuts",
+        "1/3 cup fresh lemon juice",
+        "2 pounds fresh asparagus, trimmed",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Prosciutto and Pine Nuts",
+    "url": "http://allrecipes.com/recipe/213646/asparagus-with-prosciutto-and-pine-nu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-prosciutto-di-parma-pecorino-pepato-and-poached-eggs-238203.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-prosciutto-di-parma-pecorino-pepato-and-poached-eggs-238203.json
new file mode 100644
index 000000000..1e55d2fd6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-prosciutto-di-parma-pecorino-pepato-and-poached-eggs-238203.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.",
+        "Preheat grill to moderate heat.",
+        "Transfer asparagus to large rimmed baking sheet and drizzle with 4 tablespoons olive oil. Toss to coat. Grill, in batches if necessary, until lightly charred, 8 to 10 minutes. Keep warm.",
+        "Arrange oven rack in middle position and preheat oven to 400\u00b0F. Lightly oil muffin pan.",
+        "Crack one egg into each muffin cup (there will be 4 empty cups). Place muffin pan in large roasting pan and add enough hot water to reach halfway up the sides of muffin pan. Bake until eggs are set but yolks are still runny, about 7 to 8 minutes.",
+        "While eggs cook, arrange 4 asparagus spears in fan pattern on each of 8 plates. Sprinkle each plate with 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle each with 1 teaspoon lemon juice. Drape 1 slice prosciutto atop asparagus on each plate.",
+        "Using small offset spatula, carefully remove eggs from pan and place 1 atop each slice prosciutto. Drizzle with remaining 4 tablespoons olive oil and sprinkle with Pecorino Pepata and parsley."
+    ],
+    "ingredients": [
+        "32 large asparagus spears (about 3 pounds), trimmed and peeled",
+        "8 tablespoons extra-virgin olive oil, preferably unfiltered*",
+        "8 large eggs",
+        "4 teaspoons sea salt",
+        "2 teaspoons freshly ground black pepper",
+        "8 teaspoons freshly squeezed lemon juice (from 1 medium lemon)",
+        "8 thin slices proscuitto di Parma (about 4 ounces total)",
+        "3 ounces Pecorino Pepato,** finely grated",
+        "2 tablespoons fresh flat-leaf parsley, finely chopped",
+        "*Unfiltered olive oil, which has a pronounced olive flavor, can contain small particles of olive skin and may appear cloudy. It can be purchased at specialty shops or williams-sonoma.com.",
+        "**Pecorina Pepato is an aged sheep milk's cheese flavored with whole black peppercorns. It is available through murrayscheese.com.",
+        "Special equipment: nonstick muffin pan with 12 (1/3-cup) cups"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Citrus",
+        "Dairy",
+        "Egg",
+        "Herb",
+        "Pork",
+        "Vegetable",
+        "Appetizer",
+        "Poach",
+        "Spring",
+        "Grill/Barbecue",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Asparagus with Prosciutto di Parma, Pecorino Pepato, and Poached Eggs",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-with-prosciutto-di-parma-pecorino-pepato-and-poached-eggs-238203"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-sliced-almonds-and-par.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-sliced-almonds-and-par.json
new file mode 100644
index 000000000..37c4d6bf8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-sliced-almonds-and-par.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 pound asparagus, bottoms trimmed",
+        "1/3 cup sliced almonds",
+        "1/3 cup Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Sliced Almonds and Parmesan Cheese",
+    "url": "http://allrecipes.com/recipe/85495/asparagus-with-sliced-almonds-and-par/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-tomato-vinaigrette-1876.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-tomato-vinaigrette-1876.json
new file mode 100644
index 000000000..14e635093
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-tomato-vinaigrette-1876.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.",
+        "Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)",
+        "Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately."
+    ],
+    "ingredients": [
+        "1 pound large asparagus spears, trimmed",
+        "1/4 cup plus 2 tablespoons olive oil",
+        "1/4 cup red wine vinegar",
+        "1 small tomato, finely chopped",
+        "1/4 green bell pepper, finely chopped",
+        "1 green onion, finely chopped",
+        "1 tablespoon chopped parsley",
+        "1 hard-boiled egg, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Tomato",
+        "Vegetable",
+        "Side",
+        "Picnic",
+        "Vegetarian",
+        "Quick & Easy",
+        "Asparagus",
+        "Bell Pepper",
+        "Spring",
+        "Healthy",
+        "Spain"
+    ],
+    "title": "Asparagus with Tomato Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-with-tomato-vinaigrette-1876"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-tomatoes.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-tomatoes.json
new file mode 100644
index 000000000..4dc874991
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-tomatoes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.",
+        "In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot."
+    ],
+    "ingredients": [
+        "1 pound thin asparagus spears, trimmed and cut in half",
+        "1 tablespoon extra-virgin olive oil",
+        "2 teaspoons minced garlic",
+        "1 large tomato, seeded and chopped",
+        "1 pinch salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus with Tomatoes",
+    "url": "http://allrecipes.com/recipe/102829/asparagus-with-tomatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-walnut-chive-vinaigrette-11504.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-walnut-chive-vinaigrette-11504.json
new file mode 100644
index 000000000..9779e8bb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-walnut-chive-vinaigrette-11504.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a large deep skillet of boiling salted water cook the asparagus for 3 to 7 minutes, or until the stalks are tender but not limp, drain it well, and return it to the skillet. In a bowl whisk together the vinegar, the sugar, the oils, the chives, and salt and pepper to taste. Pour the dressing over the asparagus, shaking the skillet to coat the asparagus with it, and sprinkle the asparagus with the coarse salt."
+    ],
+    "ingredients": [
+        "4 pounds asparagus, trimmed and peeled",
+        "2 tablespoons Sherry vinegar*",
+        "1/2 teaspoon sugar",
+        "2 tablespoons walnut oil*",
+        "1/4 cup olive oil",
+        "1/4 cup thinly sliced fresh chives",
+        "coarse salt to taste",
+        "*available at specialty foods shops and some supermarkets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Side",
+        "Vinegar",
+        "Asparagus",
+        "Spring",
+        "Chive",
+        "Gourmet",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Asparagus with Walnut-Chive Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-with-walnut-chive-vinaigrette-11504"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-with-wasabi-mayonnaise-dip-105106.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-wasabi-mayonnaise-dip-105106.json
new file mode 100644
index 000000000..8267b140a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-with-wasabi-mayonnaise-dip-105106.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.",
+        "Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.",
+        "Serve asparagus with dip."
+    ],
+    "ingredients": [
+        "3 lb thin to medium asparagus, trimmed",
+        "1 cup mayonnaise",
+        "4 teaspoons soy sauce",
+        "1 1/2 teaspoons sugar",
+        "2 teaspoons fresh lemon juice",
+        "2 teaspoons wasabi paste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mayonnaise",
+        "Wasabi",
+        "Asparagus",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Asparagus with Wasabi-Mayonnaise Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-with-wasabi-mayonnaise-dip-105106"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-wrap.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-wrap.json
new file mode 100644
index 000000000..215def500
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-wrap.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, mix the blue cheese, cream cheese and egg. Flatten each bread slice, and spread with blue cheese mixture. Place one piece of asparagus on each bread slice. Roll the slices. Place rolled slices in freezer bags, and freeze at least 4 hours, or until frozen.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Remove rolls from freezer. Brush with butter.",
+        "Place rolls on a large baking sheet. Bake in the preheated oven 10 minutes, or until bread is lightly browned and cheese is melted. Cut into bite-sized pieces to serve."
+    ],
+    "ingredients": [
+        "4 ounces blue cheese, crumbled",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 egg",
+        "1 (1 pound) loaf white bread, crusts trimmed",
+        "1 (10 ounce) package frozen cut asparagus",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Wrap",
+    "url": "http://allrecipes.com/recipe/20054/asparagus-wrap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-wrapped-in-crisp-prosciutto.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-wrapped-in-crisp-prosciutto.json
new file mode 100644
index 000000000..50ff34101
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-wrapped-in-crisp-prosciutto.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.",
+        "Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.",
+        "Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp.  Serve immediately."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "16 spears fresh asparagus, trimmed",
+        "16 slices prosciutto"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asparagus Wrapped in Crisp Prosciutto",
+    "url": "http://allrecipes.com/recipe/73565/asparagus-wrapped-in-crisp-prosciutto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asparagus-wrapped-in-serrano-ham-240230.json b/serverless-fleets/data/input/inferencing/recipes/asparagus-wrapped-in-serrano-ham-240230.json
new file mode 100644
index 000000000..ccfa6352a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asparagus-wrapped-in-serrano-ham-240230.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss fris\u00e9e, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds."
+    ],
+    "ingredients": [
+        "3 tablespoon extra-virgin olive oil",
+        "2 tablespoon sherry vinegar",
+        "1 shallot, minced",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon freshly ground black pepper",
+        "12 stalks each white and green asparagus, ends trimmed (24 total)",
+        "6 thin slices serrano ham (or prosciutto), each cut into 4 strips",
+        "1 cup fris\u00e9e",
+        "1 cup mixed greens",
+        "1/2 pound each seedless green and red grapes, halved",
+        "1/4 cup sliced roasted almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Pork",
+        "Vegetable",
+        "Side",
+        "Quick & Easy",
+        "Mother's Day",
+        "Dinner",
+        "Lunch",
+        "Meat",
+        "Ham",
+        "Asparagus",
+        "Summer",
+        "Healthy",
+        "Prosciutto",
+        "Self",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Asparagus Wrapped in Serrano Ham",
+    "url": "http://www.epicurious.com/recipes/food/views/asparagus-wrapped-in-serrano-ham-240230"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/assorted-vegetables-232483.json b/serverless-fleets/data/input/inferencing/recipes/assorted-vegetables-232483.json
new file mode 100644
index 000000000..f9d2212ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/assorted-vegetables-232483.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Cover potatoes with salted cold water by 1 inch in a 4-quart pot and boil, uncovered, until tender, 10 to 15 minutes. Drain in a colander and halve if large.",
+        "While potatoes boil, steam asparagus in a steamer set over boiling water, covered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then pat dry.",
+        "Steam sugar snaps in steamer set over boiling water, covered, until crisp-tender, about 1 minute. Transfer with slotted spoon to ice water to stop cooking, then pat dry.",
+        "Preheat broiler.",
+        "Cut cauliflower into large florets (about 3 inches long and 2 inches wide), then cut florets lengthwise through stem into flat 1/2-inch-wide slices. Gently toss with oil and salt to taste in a bowl and arrange in 1 layer on a broiler pan. Broil 3 inches from heat, turning over once, until cauliflower is crisp-tender and edges are brown, about 5 minutes total.",
+        "Arrange cooked vegetables (warm or at room temperature), bell peppers, and tomatoes separately or mixed on 1 or 2 platters and serve with dips: anchovy mayonnaise, cilantro chutney, and romesco sauce."
+    ],
+    "ingredients": [
+        "1 lb small red potatoes",
+        "1 lb asparagus, trimmed",
+        "1/2 lb sugar snap peas, trimmed",
+        "1 small head cauliflower (1 1/4 lb)",
+        "1 tablespoon olive oil",
+        "3 mixed red and yellow bell peppers, cut into 1/2-inch-wide strips",
+        "1 pt assorted cherry tomatoes",
+        "Accompaniment: anchovy mayonnaise , cilantro chutney , romesco sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Tomato",
+        "Side",
+        "Broil",
+        "Steam",
+        "Vegetarian",
+        "Quick & Easy",
+        "Asparagus",
+        "Cauliflower",
+        "Bell Pepper",
+        "Summer",
+        "Sugar Snap Pea",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Assorted Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/assorted-vegetables-232483"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/astoria-crab-pasta.json b/serverless-fleets/data/input/inferencing/recipes/astoria-crab-pasta.json
new file mode 100644
index 000000000..051e221f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/astoria-crab-pasta.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.",
+        "Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.",
+        "Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately."
+    ],
+    "ingredients": [
+        "1/3 cup butter",
+        "1/4 cup Champagne or other sparkling white wine",
+        "1 clove garlic, minced",
+        "1/8 teaspoon paprika",
+        "1/8 teaspoon dried sage",
+        "1 pinch ground ginger",
+        "8 ounces cooked crabmeat",
+        "1 (8 ounce) package uncooked angel hair pasta",
+        "1 tablespoon extra-virgin olive oil, or as needed",
+        "salt and black pepper to taste",
+        "1 tablespoon chopped Italian flat leaf parsley, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Astoria Crab Pasta",
+    "url": "http://allrecipes.com/recipe/189796/astoria-crab-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/asturian-beans-with-clams.json b/serverless-fleets/data/input/inferencing/recipes/asturian-beans-with-clams.json
new file mode 100644
index 000000000..e7e236c4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/asturian-beans-with-clams.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place the beans in a large container and cover with several inches of cool water; let stand for 8 hours or overnight. Drain.",
+        "Transfer the beans o a saucepan, cover with cold water, and bring the water just to boiling over high heat.",
+        "Pour the olive oil into a large pot. Add the garlic clove, bay leaf, whole peeled onion, and parsley sprigs. (If you have kitchen twine, tie the parsley sprigs together so they'll be easier to remove.)",
+        "When the water and beans are boiling, drain the beans and pour them into the pot with the olive oil and seasonings. Add fresh cold water to cover. Cover the pan and cook the beans over very low heat until just tender, about 1 1/2 hours. Remove the onion and parsley sprigs.",
+        "Crush the saffron threads in a mortar and pestle, place into a small bowl, and add a little of the bean-cooking water to soften the threads. Pour the saffron into the beans and mix well. Sprinkle the bread crumbs over the beans, cover the pan, and cook for another 30 minutes or until the beans are very tender.",
+        "Scrub the clams in cold water with a pinch of salt and a few drops of vinegar. While the beans are simmering, transfer the clams to a skillet with 3/4 cup of water or wine (see Cook's Note). Cover the pan and bring the water to a boil, stirring occasionally, until all of the clams have opened. Discard any clams that don't open. Remove the clams from the cooking liquid with a slotted spoon and set aside. Strain the cooking liquid through a cheesecloth-lined strainer to remove any sand and add the liquid to the beans.",
+        "When the beans are tender, add salt to taste and stir in the reserved clams. Ladle the beans and clams into bowls and serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1892936.jpg",
+    "ingredients": [
+        "1/2 pound dry fava beans",
+        "cold water, as needed",
+        "3 tablespoons olive oil",
+        "1 clove garlic, peeled",
+        "1 bay leaf",
+        "1 small onion, peeled",
+        "3 sprigs fresh parsley",
+        "1 pinch saffron threads",
+        "3 tablespoons dry bread crumbs",
+        "1 pound clams in shells",
+        "1 pinch salt",
+        "1/4 teaspoon vinegar",
+        "3/4 cup water",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Asturian Beans with Clams",
+    "url": "http://allrecipes.com/recipe/223052/asturian-beans-with-clams/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/at-the-beach-jell-o-treat.json b/serverless-fleets/data/input/inferencing/recipes/at-the-beach-jell-o-treat.json
new file mode 100644
index 000000000..7a400b4e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/at-the-beach-jell-o-treat.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir berry-flavored gelatin and boiling water together in a bowl until gelatin is dissolved, about 2 minutes. Stir in cold water until evenly mixed. Pour gelatin mixture into small cups about 3/4-full. Refrigerate until set, 2 to 3 hours.",
+        "Fill a plastic bag with whipped topping and cut 1 bottom corner of the bag; pipe whipped topping onto each gelatin cup. Sprinkle graham cracker crumbs onto the whipped topping until fully covered, creating 'sand'. Arrange bear-shaped graham snacks on the 'sand'. Place an umbrella in the sand."
+    ],
+    "ingredients": [
+        "2 (3 ounce) packages berry-flavored gelatin (such as Jell-O\u00ae Berry Blue)",
+        "2 cups boiling water",
+        "2 cups cold water",
+        "1 (8 ounce) container whipped topping",
+        "2 cups graham cracker crumbs",
+        "1/4 cup teddy bear-shaped graham snacks, or as needed",
+        "cocktail umbrellas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "At the Beach Jell-O\u00ae Treat",
+    "url": "http://allrecipes.com/recipe/234221/at-the-beach-jell-o-treat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/atlantic-corn-chowder.json b/serverless-fleets/data/input/inferencing/recipes/atlantic-corn-chowder.json
new file mode 100644
index 000000000..fdfd71608
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/atlantic-corn-chowder.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place potatoes in a large pot with water to cover.  Stir in onions.  Bring to a boil over medium heat, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.",
+        "Stir in evaporated milk and corn.  Heat through, about 10 minutes.  Serve."
+    ],
+    "ingredients": [
+        "3 potatoes, peeled and cubed",
+        "1 onion, diced",
+        "1 1/2 cups 2 % evaporated milk",
+        "1 (14.75 ounce) can cream-style corn"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Atlantic Corn Chowder",
+    "url": "http://allrecipes.com/recipe/23361/atlantic-corn-chowder/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/atomic-cheese-ball.json b/serverless-fleets/data/input/inferencing/recipes/atomic-cheese-ball.json
new file mode 100644
index 000000000..d5faa80fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/atomic-cheese-ball.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Beat cream cheese in a medium bowl with an electric mixer until light and fluffy. Mix green onions, jalapeno peppers, beef, seasoned salt, and garlic powder into cream cheese. Form cheese mixture into a ball; refrigerate 8 hours to overnight."
+    ],
+    "ingredients": [
+        "3 (8 ounce) packages cream cheese, softened",
+        "1 bunch green onions, chopped",
+        "8 roasted jalapeno peppers, seeded and chopped, or to taste",
+        "1 (4 ounce) jar dried beef, chopped",
+        "1 tablespoon seasoned salt",
+        "1 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Atomic Cheese Ball",
+    "url": "http://allrecipes.com/recipe/230553/atomic-cheese-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/atomic-tuna-salad.json b/serverless-fleets/data/input/inferencing/recipes/atomic-tuna-salad.json
new file mode 100644
index 000000000..f2d49ef14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/atomic-tuna-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread."
+    ],
+    "ingredients": [
+        "2 (5 ounce) cans tuna, drained",
+        "1/2 head broccoli, finely chopped",
+        "1/2 head cauliflower, finely chopped",
+        "1/2 red onion, finely chopped",
+        "2 stalks celery, finely chopped",
+        "1 cup fat-free mayonnaise, or to taste",
+        "4 pita bread rounds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Atomic Tuna Salad",
+    "url": "http://allrecipes.com/recipe/66277/atomic-tuna-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/atsara-papaya-relish.json b/serverless-fleets/data/input/inferencing/recipes/atsara-papaya-relish.json
new file mode 100644
index 000000000..15a40bb67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/atsara-papaya-relish.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.",
+        "Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.",
+        "Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses."
+    ],
+    "ingredients": [
+        "4 cups grated fresh green papaya",
+        "1/4 cup salt",
+        "1 carrot, peeled and sliced",
+        "1 red bell pepper, sliced into long strips",
+        "1 (2 inch) piece fresh ginger root, peeled and sliced",
+        "2 green chile peppers, sliced into thin rings",
+        "1 (1.5 ounce) box raisins",
+        "1 cup white vinegar",
+        "1 cup water",
+        "1 cup white sugar",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Atsara (Papaya Relish)",
+    "url": "http://allrecipes.com/recipe/212921/atsara-papaya-relish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/atta-whole-wheat-halwa.json b/serverless-fleets/data/input/inferencing/recipes/atta-whole-wheat-halwa.json
new file mode 100644
index 000000000..2d5db751a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/atta-whole-wheat-halwa.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.",
+        "Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve."
+    ],
+    "ingredients": [
+        "1/2 cup ghee (clarified butter)",
+        "1/4 cup cashews",
+        "1/4 cup raisins",
+        "1 cup whole wheat flour",
+        "3 cups water",
+        "1 cup sugar",
+        "1/2 teaspoon ground cardamom"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Atta (Whole Wheat) Halwa",
+    "url": "http://allrecipes.com/recipe/210475/atta-whole-wheat-halwa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/au-gratin-mexicali.json b/serverless-fleets/data/input/inferencing/recipes/au-gratin-mexicali.json
new file mode 100644
index 000000000..f6a2faa6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/au-gratin-mexicali.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Prepare potatoes according to directions and add salsa.",
+        "Add shredded cheese five minutes before end of bake time."
+    ],
+    "ingredients": [
+        "1 (3.95 ounce) package Idahoan\u00ae Au Gratin Homestyle Casserole",
+        "1/2 cup chunky-style salsa",
+        "1/2 cup shredded Mexican cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Au Gratin Mexicali",
+    "url": "http://allrecipes.com/recipe/231883/au-gratin-mexicali/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/au-gratin-potatoes-ii.json b/serverless-fleets/data/input/inferencing/recipes/au-gratin-potatoes-ii.json
new file mode 100644
index 000000000..85641a845
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/au-gratin-potatoes-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray.",
+        "In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil.",
+        "Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven.",
+        "Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley."
+    ],
+    "ingredients": [
+        "1 cup sour cream",
+        "1 (10.75 ounce) can  condensed cream of celery soup",
+        "4 1/2 cups peeled and shredded potatoes",
+        "2 cups shredded Cheddar cheese",
+        "1/2 cup chopped green onions",
+        "1 cup cornflakes cereal",
+        "1/2 cup unsalted butter, melted",
+        "1 tablespoon chopped fresh parsley (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Au Gratin Potatoes II",
+    "url": "http://allrecipes.com/recipe/15190/au-gratin-potatoes-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/au-gratin-potatoes-on-the-grill.json b/serverless-fleets/data/input/inferencing/recipes/au-gratin-potatoes-on-the-grill.json
new file mode 100644
index 000000000..6416beeec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/au-gratin-potatoes-on-the-grill.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat grill for medium heat. Spray a 24-inch piece of aluminum foil with cooking spray.",
+        "Place potatoes on the prepared piece of aluminum foil; spray with cooking spray.",
+        "Mix bread crumbs, Parmesan cheese, seasoned salt, and pepper together in a bowl; sprinkle over potatoes. Fold aluminum foil over potato mixture and seal edges together.",
+        "Cook on the grill until potatoes are tender, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "canola oil cooking spray",
+        "8 small red potatoes, cubed",
+        "1/4 cup bread crumbs",
+        "2 tablespoons grated Parmesan cheese",
+        "1 pinch seasoned salt, or to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Au Gratin Potatoes on the Grill",
+    "url": "http://allrecipes.com/recipe/233239/au-gratin-potatoes-on-the-grill/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/au-gratin-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/au-gratin-potatoes.json
new file mode 100644
index 000000000..7b35c0490
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/au-gratin-potatoes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.",
+        "Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.",
+        "Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts."
+    ],
+    "ingredients": [
+        "1 (2 pound) package frozen hash browns",
+        "1 (10.75 ounce) can condensed cream of potato soup",
+        "1 (10.75 ounce) can condensed cream of celery soup",
+        "1 (8 ounce) container sour cream",
+        "1 small finely diced onion",
+        "1 green bell pepper, minced",
+        "1 1/2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Au Gratin Potatoes",
+    "url": "http://allrecipes.com/recipe/18243/au-gratin-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/au-gratin-pumpkin-layered-casserole.json b/serverless-fleets/data/input/inferencing/recipes/au-gratin-pumpkin-layered-casserole.json
new file mode 100644
index 000000000..d7b488614
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/au-gratin-pumpkin-layered-casserole.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Prepare Au Gratin Homestyle Casserole following \"stove top\" directions on the package.",
+        "In a 9 x 13 casserole dish, layer half of the potatoes on the bottom of the dish. Sprinkle 1 cup of the spinach or kale over potatoes. Blend the ricotta and eggs together and use half of this mixture to layer on top of the spinach. Layer next with 1 1/2 cup of the pumpkin sauce.",
+        "Repeat layers one more time, garnishing with Parmesan cheese.",
+        "Bake for 25-30 minutes. Let rest 5-10 minutes before cutting.",
+        "Pumpkin-Parmesan Pasta Sauce: In a large saucepan over medium high heat, add olive oil. Add shallots and onion and saute until translucent. Add garlic and saute one minute more. Add pumpkin, broth, cream, vinegar and spices to the onion, shallots, garlic mixture. Stir to blend and simmer on low for 5 minutes. Gradually stir in 1/3 of the cheese to the sauce until blended. Repeat with another 1/3 of the cheese. When cheese is melted add remaining cheese. Stir in chopped fresh sage."
+    ],
+    "ingredients": [
+        "2 (3.95 ounce) packages Idahoan\u00ae Au Gratin Homestyle Casserole",
+        "2 cups firmly packed fresh spinach or kale - washed, stemmed, and chopped",
+        "1 (16 ounce) container ricotta cheese",
+        "2 eggs",
+        "Pumpkin Parmesan sauce, prepared (recipe follows)",
+        "1 cup Parmesan cheese, shredded",
+        "Pumpkin-Parmesan Pasta Sauce:",
+        "1 tablespoon olive oil",
+        "1 small shallot, chopped",
+        "1/2 cup onion, chopped",
+        "1 teaspoon minced garlic",
+        "1 (15 ounce) can pumpkin puree",
+        "1 cup chicken broth",
+        "1 cup half-and-half",
+        "2 tablespoons balsamic vinegar",
+        "1/4 teaspoon ground sage",
+        "1/2 teaspoon freshly ground nutmeg",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon pepper",
+        "1 cup Parmesan cheese, grated",
+        "2 tablespoons fresh sage, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Au Gratin-Pumpkin Layered Casserole",
+    "url": "http://allrecipes.com/recipe/239318/au-gratin-pumpkin-layered-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aubergine-quiche-eggplant-quiche.json b/serverless-fleets/data/input/inferencing/recipes/aubergine-quiche-eggplant-quiche.json
new file mode 100644
index 000000000..5a5a9b47e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aubergine-quiche-eggplant-quiche.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place eggplant on paper towels; cover with coarse salt. Let sit until moisture is drawn out, about 1 hour. Rinse with cold water; dry thoroughly with paper towels.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.",
+        "Heat olive oil in a skillet over medium heat. Add eggplant; cook and stir until eggplant is tender and lightly brown, about 5 minutes. Drain on paper towels.",
+        "Cover the bottom of the prepared baking pan with half of the eggplant; layer on ham, mozzarella cheese, and basil. Top with remaining eggplant.",
+        "Whisk eggs, Parmesan cheese, salt, and pepper together in a bowl; pour over the top eggplant layer.",
+        "Bake in the preheated oven until eggs are set and top is golden, about 30 minutes. Cool slightly, about 10 minutes. Flip the pan onto a plate to remove the quiche."
+    ],
+    "ingredients": [
+        "4 eggplants, peeled and cut into 1/4-inch-thick slices",
+        "coarse salt",
+        "cooking spray",
+        "2 tablespoons olive oil",
+        "10 1/2 ounces diced cooked ham",
+        "2 1/2 cups shredded mozzarella cheese",
+        "1/4 cup chopped fresh basil",
+        "4 eggs",
+        "1/2 cup freshly grated Parmesan cheese",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aubergine Quiche (Eggplant Quiche)",
+    "url": "http://allrecipes.com/recipe/255023/aubergine-quiche-eggplant-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/audreys-apple-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/audreys-apple-cobbler.json
new file mode 100644
index 000000000..b38b08b98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/audreys-apple-cobbler.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch glass baking dish with butter-flavored shortening; dust with flour.",
+        "Place apples in a colander. Douse with lemon juice; drain. Cut with an apple slicer and place into a bowl. Sprinkle with 1 tablespoon allspice and 1 tablespoon cinnamon.",
+        "Arrange seasoned apples in the prepared baking dish; cover evenly with sliced butter.",
+        "Mix oats, flour, baking powder, 1/2 teaspoon allspice, mulling spice, and salt together in a bowl.",
+        "Beat sugar, coconut oil, applesauce, milk, eggs, and vanilla extract in a stand mixer on medium speed. Beat in oat mixture on low speed, scraping down the sides, until dough is combined.",
+        "Spoon dough over apple mixture; sprinkle with cinnamon sugar.",
+        "Bake in the preheated oven until golden brown, 45 minutes to 1 hour."
+    ],
+    "ingredients": [
+        "1 tablespoon butter-flavored shortening (such as Crisco\u00ae)",
+        "8 McIntosh apples, peeled, or more to taste",
+        "1/4 cup lemon juice",
+        "1 tablespoon ground allspice",
+        "1 tablespoon ground cinnamon",
+        "3/4 cup butter, sliced",
+        "1 1/4 cups rolled oats",
+        "1 1/4 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon instant mulling spice (such as Tastefully Simple\u00ae)",
+        "1/2 teaspoon salt",
+        "1 cup white sugar",
+        "1/2 cup coconut oil",
+        "1/2 cup applesauce",
+        "1/2 cup milk",
+        "2 eggs",
+        "1 tablespoon vanilla extract",
+        "1 teaspoon cinnamon sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Audrey's Apple Cobbler",
+    "url": "http://allrecipes.com/recipe/255528/audreys-apple-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/audrys-shrimp-stew.json b/serverless-fleets/data/input/inferencing/recipes/audrys-shrimp-stew.json
new file mode 100644
index 000000000..8df0fc714
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/audrys-shrimp-stew.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking.  Add flour all at once and stir constantly until the roux is golden brown.  (Note: do not cook the roux too fast.  If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)",
+        "Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.",
+        "Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water.  Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.",
+        "Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors.  Taste and adjust seasonings."
+    ],
+    "ingredients": [
+        "1/3 cup vegetable oil",
+        "1/2 cup all-purpose flour",
+        "1 large onion, diced",
+        "1 cup small, peeled shrimp",
+        "3 cups water",
+        "2 tablespoons finely chopped green bell pepper",
+        "2 tablespoons minced celery",
+        "1 tablespoon chopped fresh parsley",
+        "1/2 teaspoon salt",
+        "1/4 tablespoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Audry's Shrimp Stew",
+    "url": "http://allrecipes.com/recipe/12738/audrys-shrimp-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/august-fig-cookies.json b/serverless-fleets/data/input/inferencing/recipes/august-fig-cookies.json
new file mode 100644
index 000000000..3d621110e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/august-fig-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.",
+        "Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture.",
+        "Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.",
+        "Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.",
+        "Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1936&h=1014&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1530907.jpg",
+    "ingredients": [
+        "\u00bd cup butter, softened",
+        "\u00bd cup white sugar",
+        "\u00bc cup golden brown sugar",
+        "1  egg",
+        "1 teaspoon vanilla extract",
+        "1\u2009\u00bd cups all-purpose flour",
+        "\u00bd teaspoon baking powder",
+        "\u00bc teaspoon ground cinnamon",
+        "\u215b teaspoon salt",
+        "\u00bd cup fresh figs, halved",
+        "\u00bd cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "August Fig Cookies",
+    "url": "http://allrecipes.com/recipe/228557/august-fig-cookies/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-agatha-200376.json b/serverless-fleets/data/input/inferencing/recipes/aunt-agatha-200376.json
new file mode 100644
index 000000000..29a8afd91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-agatha-200376.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Put the ice cubes in an Old-fashioned glass, add the rum and orange juice and stir gently. Add the bitters."
+    ],
+    "ingredients": [
+        "2 ice cubes",
+        "2 ounces light rum",
+        "3 to 4 ounces chilled orange juice",
+        "Dash angostura bitters"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Fruit Juice",
+        "Rum",
+        "Alcoholic",
+        "Cocktail Party",
+        "Orange",
+        "Spirit",
+        "Party",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Aunt Agatha",
+    "url": "http://www.epicurious.com/recipes/food/views/aunt-agatha-200376"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-albas-pizzelle.json b/serverless-fleets/data/input/inferencing/recipes/aunt-albas-pizzelle.json
new file mode 100644
index 000000000..19c7eba3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-albas-pizzelle.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk flour, sugar, eggs, shortening, baking powder, salt, and anise oil together in a large bowl. Refrigerate 2 hours or overnight.",
+        "Preheat pizzelle iron according to manufacturer's instructions.",
+        "Drop a spoonful of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Carefully remove pizzelle and cool on a cooling rack."
+    ],
+    "ingredients": [
+        "3 1/2 cups all-purpose flour",
+        "1 3/4 cups white sugar",
+        "6 eggs",
+        "1 cup melted shortening (such as Crisco\u00ae)",
+        "4 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon anise oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Alba's Pizzelle",
+    "url": "http://allrecipes.com/recipe/245609/aunt-albas-pizzelle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-almas-cauliflower-shrimp-ahoy.json b/serverless-fleets/data/input/inferencing/recipes/aunt-almas-cauliflower-shrimp-ahoy.json
new file mode 100644
index 000000000..7e6ae2c90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-almas-cauliflower-shrimp-ahoy.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place the cauliflower in a large saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain, and coarsely chop or break up with a fork.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Coat a large casserole dish with cooking spray.",
+        "Melt butter in a saucepan over medium heat. Cook onion in the butter until tender, but not browned. Stir in the Cheddar cheese soup, milk, shrimp, mushrooms and parsley. Season with cayenne pepper, black pepper, and Creole seasoning. Heat for a minute on low to blend the flavors.",
+        "Place the cauliflower into the prepared baking dish. Pour the contents of the saucepan over the cauliflower, and stir slightly to blend.",
+        "Bake for 20 minutes in the preheated oven, until bubbly. Sprinkle with paprika just before serving."
+    ],
+    "ingredients": [
+        "1 head cauliflower, broken into small florets",
+        "1/2 cup chopped onion",
+        "3 tablespoons butter",
+        "1 (10.75 ounce) can  condensed Cheddar cheese soup",
+        "1/4 cup whole milk",
+        "2 cups frozen fully cooked tiny salad shrimp, thawed",
+        "1 (4 ounce) can sliced mushrooms, drained",
+        "1/4 cup chopped fresh parsley",
+        "1 pinch cayenne pepper",
+        "1 pinch ground black pepper",
+        "1 pinch Creole-style seasoning",
+        "paprika to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Alma's Cauliflower Shrimp Ahoy",
+    "url": "http://allrecipes.com/recipe/76638/aunt-almas-cauliflower-shrimp-ahoy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-annas-pan-pasty.json b/serverless-fleets/data/input/inferencing/recipes/aunt-annas-pan-pasty.json
new file mode 100644
index 000000000..3c11d0fcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-annas-pan-pasty.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Mix ground beef, potatoes, carrots, onion, rutabaga, water, salt, and pepper together in a casserole dish; top with butter. Cover dish with an oven-safe cover or aluminum foil.",
+        "Bake in the preheated oven for 30 minutes; stir and add more water if needed. Continue baking until vegetables are tender, about 1 more hour."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "4 potatoes, diced",
+        "4 carrots, diced",
+        "1 onion, chopped",
+        "1/2 small rutabaga, diced",
+        "1/4 cup water, or more as needed",
+        "1 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "4 teaspoons butter (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Anna's Pan Pasty",
+    "url": "http://allrecipes.com/recipe/234648/aunt-annas-pan-pasty/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-annes-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-annes-coffee-cake.json
new file mode 100644
index 000000000..2c08e9bcd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-annes-coffee-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.",
+        "In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.",
+        "Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "3/4 cup white sugar",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup butter",
+        "1 egg",
+        "3/4 cup milk, or as needed",
+        "1 1/2 teaspoons vanilla extract",
+        "1/4 cup all-purpose flour",
+        "2/3 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Anne's Coffee Cake",
+    "url": "http://allrecipes.com/recipe/27491/aunt-annes-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-annes-sesame-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-annes-sesame-cookies.json
new file mode 100644
index 000000000..19886222d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-annes-sesame-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.",
+        "Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.",
+        "Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "3/4 cup sugar",
+        "1 egg, room temperature",
+        "2 teaspoons anise extract",
+        "2 1/2 cups all-purpose flour",
+        "1/4 teaspoon baking powder",
+        "1/8 teaspoon salt",
+        "1/2 cup milk, or as needed",
+        "1 cup sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Anne's Sesame Cookies",
+    "url": "http://allrecipes.com/recipe/57184/aunt-annes-sesame-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-barbaras-strawberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/aunt-barbaras-strawberry-pie.json
new file mode 100644
index 000000000..8717798aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-barbaras-strawberry-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.",
+        "Bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. Remove from the oven and cool.",
+        "Soak gelatin in cold water for 3 minutes. Heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.",
+        "Beat whipping cream in a chilled glass or metal bowl until soft peaks form.",
+        "Stir strawberries and 1/3 cup sugar together in a bowl. Pour gelatin mixture over strawberries. Gently fold in whipped cream until incorporated. Pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 cup graham cracker crumbs",
+        "1/4 cup white sugar",
+        "1/4 cup butter, melted",
+        "Filling:",
+        "1 tablespoon unflavored gelatin",
+        "1/4 cup cold water",
+        "1 cup heavy whipping cream",
+        "1/2 cup chopped strawberries",
+        "1/3 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Barbara's Strawberry Pie",
+    "url": "http://allrecipes.com/recipe/233626/aunt-barbaras-strawberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-barbs-spaghetti-pie.json b/serverless-fleets/data/input/inferencing/recipes/aunt-barbs-spaghetti-pie.json
new file mode 100644
index 000000000..40d756f74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-barbs-spaghetti-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.",
+        "Toss spaghetti with some of the Parmesan cheese and butter in a large bowl.",
+        "Layer about 1/3 of the spaghetti in the bottom of a 9x13-inch baking dish. Top with layers of sour cream and spaghetti sauce. Repeat layering until ingredients are all included. Top with mozzarella cheese and remaining Parmesan cheese and butter.",
+        "Bake in preheated oven until top is bubbling and browning on the edges, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound spaghetti",
+        "1/4 cup butter",
+        "1/2 cup Parmesan cheese, or to taste",
+        "1 (16 ounce) container sour cream, divided",
+        "1 (28 ounce) jar spaghetti sauce (such as Ragu\u00ae Meat)), divided",
+        "1 (8 ounce) package shredded mozzarella cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Barb's Spaghetti Pie",
+    "url": "http://allrecipes.com/recipe/232451/aunt-barbs-spaghetti-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-berts-fruitcake-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-berts-fruitcake-cookies.json
new file mode 100644
index 000000000..10d9da280
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-berts-fruitcake-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.",
+        "Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.",
+        "Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.",
+        "Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper."
+    ],
+    "ingredients": [
+        "1 pound white raisins",
+        "1 pound red and green candied cherries, chopped",
+        "1 pound dates, pitted and chopped",
+        "6 slices candied pineapple, chopped",
+        "1 cup bourbon whiskey, divided, or as needed",
+        "1 cup butter, softened",
+        "1 cup brown sugar",
+        "3 eggs",
+        "1 tablespoon vanilla extract",
+        "1 tablespoon ground cinnamon",
+        "28 ounces pecans, chopped",
+        "3 cups self-rising flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Bert's Fruitcake Cookies",
+    "url": "http://allrecipes.com/recipe/246370/aunt-berts-fruitcake-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-berts-white-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-berts-white-cake.json
new file mode 100644
index 000000000..5e70dd082
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-berts-white-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix together the buttermilk with the baking soda.  Set aside.  Cream shortening, sugar, eggs and vanilla. Beat well.",
+        "Add buttermilk and baking soda mixture.",
+        "Sift dry ingredients, and add to creamed mixture.",
+        "Add boiling water, and mix well.",
+        "Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for approximately 35 minutes, or until toothpick comes out clean.",
+        "Let cool.   I frost with cream cheese frosting."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "2 cups sifted all-purpose flour",
+        "3 egg yolks",
+        "1 egg",
+        "1/2 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 cup shortening",
+        "1 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Bert's White Cake",
+    "url": "http://allrecipes.com/recipe/7246/aunt-berts-white-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-bettys-banana-pudding.json b/serverless-fleets/data/input/inferencing/recipes/aunt-bettys-banana-pudding.json
new file mode 100644
index 000000000..95ce2cc2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-bettys-banana-pudding.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, combine pudding mix and milk and stir until mix is dissolved.  Refrigerate 15 minutes, until partially set.",
+        "Stir condensed milk into pudding mixture until smooth.  Fold in sour cream and whipped topping.  Fold in bananas.",
+        "Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish.  Spread pudding evenly over wafers.   Crush remaining wafers and sprinkle on top.  Refrigerate until serving."
+    ],
+    "ingredients": [
+        "2 (3.4 ounce) packages instant vanilla pudding mix",
+        "1 cup milk",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (8 ounce) container sour cream",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "6 bananas, sliced",
+        "1/2 (12 ounce) package vanilla wafers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Betty's Banana Pudding",
+    "url": "http://allrecipes.com/recipe/21310/aunt-bettys-banana-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-bettys-french-dressing.json b/serverless-fleets/data/input/inferencing/recipes/aunt-bettys-french-dressing.json
new file mode 100644
index 000000000..15f4ffbed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-bettys-french-dressing.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Prepare the dressing by combining the ketchup, sugar, vinegar, oil, onion, paprika and Worcestershire sauce in a blender or food processor. Blend until the onion is well chopped. Chill and serve."
+    ],
+    "ingredients": [
+        "2/3 cup ketchup",
+        "3/4 cup white sugar",
+        "1/2 cup white wine vinegar",
+        "1/2 cup vegetable oil",
+        "1 small onion, quartered",
+        "2 teaspoons paprika",
+        "2 teaspoons Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Betty's French Dressing",
+    "url": "http://allrecipes.com/recipe/14298/aunt-bettys-french-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-betz-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-betz-cookies.json
new file mode 100644
index 000000000..787f6d6f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-betz-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat eggs. Combine eggs, sugar, and butter or margarine in a large saucepan. Bring to a boil and let cook on low for 2 minutes, stirring constantly. Turn off heat. Add the crumbs, marshmallows and coconut.",
+        "Spread mixture into a lightly buttered 9x13 inch dish.",
+        "Melt the chocolate chips and peanut butter together and spread over the top of the bars. Refrigerate overnight. Cut into small squares to serve."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 cup white sugar",
+        "3/4 cup butter",
+        "2 1/2 cups graham cracker crumbs",
+        "2 cups miniature marshmallows",
+        "12 ounces semisweet chocolate chips",
+        "3 tablespoons peanut butter",
+        "1/2 cup chopped walnuts",
+        "1/2 cup shredded coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Betz Cookies",
+    "url": "http://allrecipes.com/recipe/11236/aunt-betz-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-bevs-famous-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/aunt-bevs-famous-apple-pie.json
new file mode 100644
index 000000000..0fde360e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-bevs-famous-apple-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Cut the apples into 1/4 inch slices.",
+        "In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly.  Pour the spice mix over the apples and stir until the apples are coated.",
+        "Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes",
+        "Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning."
+    ],
+    "ingredients": [
+        "7 tart apples, peeled and cored",
+        "1 cup white sugar",
+        "1 1/2 teaspoons ground cinnamon, or to taste",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon ground nutmeg",
+        "salt to taste",
+        "2 recipes unbaked pie shells",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Bev's Famous Apple Pie",
+    "url": "http://allrecipes.com/recipe/18033/aunt-bevs-famous-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-bevs-glorified-grilled-cheese-s.json b/serverless-fleets/data/input/inferencing/recipes/aunt-bevs-glorified-grilled-cheese-s.json
new file mode 100644
index 000000000..1ec0a8301
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-bevs-glorified-grilled-cheese-s.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a shallow dish that will be large enough to dip your sandwich in, whisk the egg with some salt and pepper. Set aside.",
+        "Melt 1 tablespoon of butter in a skillet over medium-high heat. Spread the mayonnaise and mustard onto one slice of bread. On the other slice, layer the ham and cheese. Place the slices together to enclose the ingredients.",
+        "Carefully and quickly, dip each side in the beaten egg, and place in the hot buttered skillet. Cook until golden brown on the bottom, then melt the remaining butter in the skillet. Flip the sandwich, and cook until browned on the other side."
+    ],
+    "ingredients": [
+        "1 egg",
+        "salt and pepper to taste",
+        "2 tablespoons butter, divided",
+        "2 slices Italian bread",
+        "2 teaspoons mayonnaise",
+        "2 teaspoons Dijon mustard",
+        "4 thin slices ham",
+        "2 slices Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Bev's Glorified Grilled Cheese Sandwich",
+    "url": "http://allrecipes.com/recipe/84923/aunt-bevs-glorified-grilled-cheese-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-bills-brown-candy.json b/serverless-fleets/data/input/inferencing/recipes/aunt-bills-brown-candy.json
new file mode 100644
index 000000000..e0071c9ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-bills-brown-candy.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Butter a 9x13 inch dish and a medium, heavy saucepan.",
+        "In the buttered saucepan, combine 4 cups sugar and the cream.  Have ready.",
+        "In a large heavy skillet over medium heat, pour the remaining 2 cups sugar.  Cook, stirring constantly, until sugar begins to melt.  Place the saucepan over low heat, stirring occasionally.  Continue to cook and stir the sugar in the skillet until it is completely melted and light brown.  Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.)",
+        "Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.  Remove from heat and stir in baking soda (mixture will foam).  Drop the butter into the foaming mixture and let rest without stirring 30 minutes.",
+        "Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes.  Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish.  Let cool until just warm and cut in 1 inch pieces."
+    ],
+    "ingredients": [
+        "6 cups white sugar, divided",
+        "2 cups heavy cream",
+        "1/2 teaspoon baking soda",
+        "1/2 cup butter",
+        "1 teaspoon vanilla extract",
+        "2 pounds pecan halves or pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Bill's Brown Candy",
+    "url": "http://allrecipes.com/recipe/24955/aunt-bills-brown-candy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-blanches-blueberry-muffins.json b/serverless-fleets/data/input/inferencing/recipes/aunt-blanches-blueberry-muffins.json
new file mode 100644
index 000000000..4444615ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-blanches-blueberry-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.",
+        "Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.",
+        "Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 cups all-purpose flour",
+        "1 1/4 cups white sugar",
+        "2 eggs",
+        "1/2 cup milk",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 1/2 cups fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Blanche's Blueberry Muffins",
+    "url": "http://allrecipes.com/recipe/8443/aunt-blanches-blueberry-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-bs-peanut-butter-muffins.json b/serverless-fleets/data/input/inferencing/recipes/aunt-bs-peanut-butter-muffins.json
new file mode 100644
index 000000000..e2d4fb570
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-bs-peanut-butter-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "3/4 cup rolled oats",
+        "3/4 cup brown sugar",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1 1/4 cups milk",
+        "1/4 cup peanut butter",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt B's Peanut Butter Muffins",
+    "url": "http://allrecipes.com/recipe/232385/aunt-bs-peanut-butter-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-burvins-southern-tea-cakes.json b/serverless-fleets/data/input/inferencing/recipes/aunt-burvins-southern-tea-cakes.json
new file mode 100644
index 000000000..e1bdbe2da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-burvins-southern-tea-cakes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Beat white sugar, confectioners' sugar, and butter together in a stand mixer until smooth and creamy. Add eggs and vanilla extract; beat until fully incorporated. Pour oil into sugar-butter mixture; beat until smooth. Slowly add flour to sugar-butter mixture, 1 cup at a time, mixing well after each addition until dough is stiff. Refrigerate dough, 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Drop dough by the spoonful onto baking sheets.",
+        "Bake in the preheated oven until lightly browned, 5 to 10 minutes. Work in batches if needed."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup confectioners' sugar",
+        "1 cup butter, softened",
+        "2 eggs",
+        "2 tablespoons vanilla extract",
+        "1 cup vegetable oil",
+        "4 1/2 cups self-rising flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Burvin's Southern Tea Cakes",
+    "url": "http://allrecipes.com/recipe/238112/aunt-burvins-southern-tea-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-carolines-christmas-pudding.json b/serverless-fleets/data/input/inferencing/recipes/aunt-carolines-christmas-pudding.json
new file mode 100644
index 000000000..586a6f05b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-carolines-christmas-pudding.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.",
+        "Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.",
+        "Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.",
+        "Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.",
+        "Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top."
+    ],
+    "ingredients": [
+        "1 cup ground beef suet",
+        "1 cup brown sugar",
+        "1 cup grated carrots",
+        "1 cup grated raw potatoes",
+        "1 egg",
+        "1 teaspoon salt",
+        "1 tablespoon vanilla extract",
+        "2 tablespoons buttermilk",
+        "1/2 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup black raisins",
+        "1/2 cup dried currants",
+        "1/2 cup candied cherries",
+        "1/2 cup candied mixed fruit peel",
+        "1/2 cup brown sugar",
+        "1 tablespoon all-purpose flour",
+        "1 pinch salt",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Caroline's Christmas Pudding",
+    "url": "http://allrecipes.com/recipe/133693/aunt-carolines-christmas-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-carols-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/aunt-carols-apple-pie.json
new file mode 100644
index 000000000..bca32ad0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-carols-apple-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.",
+        "Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.",
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.",
+        "Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm."
+    ],
+    "ingredients": [
+        "2 pounds Granny Smith apples",
+        "1 cup white sugar",
+        "1/2 cup brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1/2 cup all-purpose flour",
+        "2 tablespoons butter",
+        "1 tablespoon white sugar",
+        "1 recipe pastry for a 9 inch double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Carol's Apple Pie",
+    "url": "http://allrecipes.com/recipe/13622/aunt-carols-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-carols-spinach-and-fish-bake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-carols-spinach-and-fish-bake.json
new file mode 100644
index 000000000..5cd2039b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-carols-spinach-and-fish-bake.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.",
+        "Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry",
+        "1 cup sharp Cheddar cheese",
+        "1/3 cup dry bread crumbs",
+        "1 egg, beaten",
+        "1 pound cod fillets",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Carol's Spinach and Fish Bake",
+    "url": "http://allrecipes.com/recipe/69414/aunt-carols-spinach-and-fish-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-claras-filled-molasses-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-claras-filled-molasses-cookies.json
new file mode 100644
index 000000000..6f31f285f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-claras-filled-molasses-cookies.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.",
+        "Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.",
+        "Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.",
+        "Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.",
+        "Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.",
+        "Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "Filling:",
+        "1 cup raisins",
+        "1 teaspoon all-purpose flour",
+        "1/4 cup sugar",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon lemon juice",
+        "1 cup boiling water",
+        "Dough:",
+        "2 3/4 cups all-purpose flour",
+        "3/4 cup sugar",
+        "3/4 teaspoon salt",
+        "1/2 cup shortening, melted",
+        "1/2 cup molasses",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon baking soda",
+        "1/3 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Clara's Filled Molasses Cookies",
+    "url": "http://allrecipes.com/recipe/240774/aunt-claras-filled-molasses-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-connies-coconut-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-connies-coconut-cake.json
new file mode 100644
index 000000000..f07612dac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-connies-coconut-cake.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Grease a 10-inch tube pan.",
+        "Combine flour, salt, and baking soda in a bowl.",
+        "Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.",
+        "Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.",
+        "Gradually stir flour mixture into egg mixture, mixing until just incorporated.",
+        "Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.",
+        "Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.",
+        "Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.",
+        "Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.",
+        "Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1 1/2 cups butter, softened",
+        "3 cups white sugar",
+        "6 eggs",
+        "1 cup sour cream",
+        "1 teaspoon vanilla extract",
+        "1 (7 ounce) package sweetened flaked coconut",
+        "1 cup milk",
+        "2 tablespoons cornstarch",
+        "1 cup white sugar",
+        "1/2 cup butter, softened",
+        "1/2 cup solid vegetable shortening",
+        "2 teaspoons vanilla extract",
+        "1/2 (7 ounce) package sweetened flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Connie's Coconut Cake",
+    "url": "http://allrecipes.com/recipe/221109/aunt-connies-coconut-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-coras-worlds-greatest-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-coras-worlds-greatest-cookies.json
new file mode 100644
index 000000000..f1e2c6e61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-coras-worlds-greatest-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a large bowl, cream together the margarine, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the peanut butter mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.",
+        "Bake for 12 to 15 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on the cookie sheets for a minute before removing to wire racks to cool completely."
+    ],
+    "ingredients": [
+        "1 cup margarine, softened",
+        "1 cup peanut butter",
+        "1 cup white sugar",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "2 cups unbleached all-purpose flour",
+        "1 teaspoon baking soda",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Cora's World's Greatest Cookies",
+    "url": "http://allrecipes.com/recipe/10380/aunt-coras-worlds-greatest-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-dee-dees-apple-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-dee-dees-apple-coffee-cake.json
new file mode 100644
index 000000000..e6545ee5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-dee-dees-apple-coffee-cake.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.",
+        "Mix pie filling and cinnamon, set aside.",
+        "Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.",
+        "Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.",
+        "Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons  melted butter.",
+        "Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.",
+        "Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth.  Drizzle over cake."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can apple pie filling",
+        "2 teaspoons ground cinnamon",
+        "3 cups all-purpose flour",
+        "1 cup white sugar",
+        "1 1/2 cups milk",
+        "1/2 cup butter, softened",
+        "3 teaspoons baking powder",
+        "1 teaspoon salt",
+        "3 eggs",
+        "1/4 cup packed brown sugar",
+        "1/4 cup chopped walnuts",
+        "2 tablespoons butter, melted",
+        "3/4 cup confectioners' sugar",
+        "1 tablespoon butter, melted",
+        "3/4 teaspoon vanilla extract",
+        "2 1/2 teaspoons hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Dee Dee's Apple Coffee Cake",
+    "url": "http://allrecipes.com/recipe/8402/aunt-dee-dees-apple-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-didges-sweet-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/aunt-didges-sweet-potatoes.json
new file mode 100644
index 000000000..36808c064
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-didges-sweet-potatoes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix sweet potatoes, milk, butter, cinnamon, salt, and pepper together in a bowl.",
+        "Beat egg yolk in a bowl until smooth; mix into sweet potato mixture. Beat egg white in a separate bowl until frothy; fold into sweet potato mixture. Transfer sweet potato mixture to a 9-inch square baking dish; top with marshmallows.",
+        "Bake in the preheated oven until heated through and marshmallows are golden brown, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups mashed sweet potatoes",
+        "1/4 cup milk",
+        "2 tablespoons butter, softened",
+        "1/2 teaspoon ground cinnamon",
+        "salt and ground black pepper to taste",
+        "1 egg, separated",
+        "1 (10.5 ounce) package miniature marshmallows"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Didge's Sweet Potatoes",
+    "url": "http://allrecipes.com/recipe/239371/aunt-didges-sweet-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-doras-colombian-chicken-with-po.json b/serverless-fleets/data/input/inferencing/recipes/aunt-doras-colombian-chicken-with-po.json
new file mode 100644
index 000000000..433366a8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-doras-colombian-chicken-with-po.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat olive oil in a deep skillet over high heat. Add onions and garlic; cook and stir until onions are softened, about 5 minutes. Stir in red and green bell peppers; cook and stir until peppers are firm but tender, 5 to 7 minutes. Mix in beef broth, cumin, curry powder, seasoning salt, garlic powder, turmeric, pimenton, oregano, and pepper.",
+        "Submerge chicken thighs, skin side down, half way into broth mixture; stir to coat chicken. Bring to a boil; cover and reduce heat to low. Simmer until chicken is no longer pink, about 40 minutes.",
+        "Stir potatoes into the chicken mixture until mostly submerged; check that chicken thighs are still skin side down. Bring to a boil; cover. Reduce heat; simmer until potatoes are soft and chicken is cooked through, about 1 hour."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4549865.jpg",
+    "ingredients": [
+        "1 1/2 teaspoons olive oil",
+        "1 large onion, sliced",
+        "6 cloves garlic, chopped",
+        "1 red bell pepper, sliced",
+        "1 green bell pepper, sliced",
+        "11 fluid ounces beef broth",
+        "1 1/2 tablespoons ground cumin",
+        "1 tablespoon curry powder",
+        "1 tablespoon seasoning salt",
+        "1 1/2 teaspoons garlic powder",
+        "1 1/2 teaspoons ground turmeric",
+        "1 1/2 teaspoons pimenton (paprika)",
+        "1 1/2 teaspoons dried oregano",
+        "1 1/2 teaspoons ground black pepper",
+        "6 chicken thighs",
+        "4 potatoes, peeled and quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Dora's Colombian Chicken with Potatoes",
+    "url": "http://allrecipes.com/recipe/254853/aunt-doras-colombian-chicken-with-po/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-dorothys-marinated-carrot-salad.json b/serverless-fleets/data/input/inferencing/recipes/aunt-dorothys-marinated-carrot-salad.json
new file mode 100644
index 000000000..0d3582ae0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-dorothys-marinated-carrot-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.",
+        "In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.",
+        "In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is."
+    ],
+    "ingredients": [
+        "2 pounds carrots, peeled and sliced into rounds",
+        "1 (10.75 ounce) can condensed tomato soup",
+        "1 cup white sugar",
+        "1 cup vegetable oil",
+        "3/4 cup white vinegar",
+        "1/2 teaspoon cayenne pepper",
+        "1 teaspoon salt",
+        "1 teaspoon mustard powder",
+        "1 green bell pepper, seeded and diced",
+        "1 red bell pepper, seeded and diced",
+        "1 yellow bell pepper, seeded and diced",
+        "1 large onion, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Dorothy's Marinated Carrot Salad",
+    "url": "http://allrecipes.com/recipe/93193/aunt-dorothys-marinated-carrot-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-dots-brunswick-stew.json b/serverless-fleets/data/input/inferencing/recipes/aunt-dots-brunswick-stew.json
new file mode 100644
index 000000000..fb66f0884
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-dots-brunswick-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).",
+        "Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon.  Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.",
+        "Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "2 potatoes, diced",
+        "1 onion, chopped",
+        "1 (15 ounce) can peas, drained",
+        "1 (15.25 ounce) can whole kernel corn, with liquid",
+        "2 (14.5 ounce) cans peeled and diced tomatoes with juice",
+        "1 pound ground turkey",
+        "4 slices bacon, diced",
+        "3 teaspoons salt, or to taste",
+        "3 teaspoons ground black pepper, or to taste",
+        "3 teaspoons garlic salt, or to taste",
+        "1 tablespoon sugar",
+        "1 tablespoon all-purpose flour (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Dot's Brunswick Stew",
+    "url": "http://allrecipes.com/recipe/54465/aunt-dots-brunswick-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-effies-oyster-stew.json b/serverless-fleets/data/input/inferencing/recipes/aunt-effies-oyster-stew.json
new file mode 100644
index 000000000..1e24aa674
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-effies-oyster-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes.",
+        "Stir the butter into the potato cubes and cook an additional 5 minutes.",
+        "Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture.",
+        "Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes. Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency."
+    ],
+    "ingredients": [
+        "3 cups water",
+        "1 large potato, peeled and cut into 1/2-inch cubes",
+        "1/4 cup butter",
+        "1/3 cup all-purpose flour",
+        "1/3 cup water",
+        "2 (8 ounce) cans oysters with liquid",
+        "3 cups whipping cream",
+        "1 cup sliced fresh mushrooms",
+        "3/4 cup powdered milk",
+        "4 teaspoons salt",
+        "4 teaspoons Worcestershire sauce",
+        "water, as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Effie's Oyster Stew",
+    "url": "http://allrecipes.com/recipe/220244/aunt-effies-oyster-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-eileens-stuffed-eggplant.json b/serverless-fleets/data/input/inferencing/recipes/aunt-eileens-stuffed-eggplant.json
new file mode 100644
index 000000000..45adf66c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-eileens-stuffed-eggplant.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.",
+        "Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.",
+        "Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.",
+        "Bake in preheated oven for 30 minutes."
+    ],
+    "ingredients": [
+        "2 (1 pound) eggplants",
+        "2 tablespoons olive oil",
+        "1 medium onion, chopped",
+        "3 cloves garlic, minced",
+        "6 sprigs fresh parsley, chopped",
+        "1 1/2 cups fresh bread crumbs",
+        "1/2 cup grated Gruyere cheese",
+        "2 tablespoons chopped black olives",
+        "1 tablespoon capers",
+        "1 lemon, juiced",
+        "1 teaspoon chopped fresh basil",
+        "1/4 teaspoon crushed red pepper flakes",
+        "1 teaspoon salt",
+        "pepper to taste",
+        "12 slices tomato",
+        "1/4 cup grated Gruyere cheese",
+        "4 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Eileen's Stuffed Eggplant",
+    "url": "http://allrecipes.com/recipe/53265/aunt-eileens-stuffed-eggplant/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-enzas-overstewed-green-beans-102213.json b/serverless-fleets/data/input/inferencing/recipes/aunt-enzas-overstewed-green-beans-102213.json
new file mode 100644
index 000000000..e2a8d8fdc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-enzas-overstewed-green-beans-102213.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Put the onion and the garlic in a heavy-bottomed 3-quart pot, drizzle with 2 tablespoons of extra virgin olive oil, and stir to coat the vegetables.",
+        "Place the pot over low heat and cook the onion and garlic for 10 minutes or until tender.",
+        "Add the tomato, green beans, and pepper (or hot pepper) and season with salt. Bring to a simmer and cover with a tight-fitting lid. Cooking time will depend on the quality and freshness of the beans, which should be tender and soft. Check after 10 minutes to make sure that cooking liquid is sufficient. Add 1/4 cup boiling water if necessary. If beans expel too much water, uncover and cook over high heat to thicken sauce.",
+        "Add the basil, cook for 2-3 minutes, remove from heat, and stir in remaining 2 tablespoons of extra-virgin olive oil."
+    ],
+    "ingredients": [
+        "1 small onion, chopped",
+        "1 garlic clove, chopped",
+        "1/4 cup extra-virgin olive oil",
+        "1 1/2 cups tomato pulp",
+        "1 pound green beans, stem end snapped off",
+        "Freshly ground black pepper, fresh red hot pepper, or dried chili pepper flakes",
+        "Coarse sea salt",
+        "1/4 cup boiling water",
+        "2 tablespoons chopped basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Side",
+        "Quick & Easy",
+        "Green Bean",
+        "Fall",
+        "Healthy",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Aunt Enza's Overstewed Green Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/aunt-enzas-overstewed-green-beans-102213"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-faiths-clam-dip.json b/serverless-fleets/data/input/inferencing/recipes/aunt-faiths-clam-dip.json
new file mode 100644
index 000000000..5e8dcf5a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-faiths-clam-dip.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "With a fork, mash the cream cheese in a bowl, adding a little bit of the clam juice at a time until smooth. Fold the clams and onions into the cream cheese mixture until evenly mixed. Stir the hot pepper sauce into the dip."
+    ],
+    "ingredients": [
+        "1 (6.5 ounce) can minced clams, with juice",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 small sweet onion, minced",
+        "2 drops hot pepper sauce (such as Tabasco\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Faith's Clam Dip",
+    "url": "http://allrecipes.com/recipe/217286/aunt-faiths-clam-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-fannies-dinner.json b/serverless-fleets/data/input/inferencing/recipes/aunt-fannies-dinner.json
new file mode 100644
index 000000000..90d6366ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-fannies-dinner.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup uncooked elbow macaroni",
+        "1 1/2 pounds ground beef",
+        "1/2 onion, chopped",
+        "1 teaspoon garlic powder",
+        "salt and pepper to taste",
+        "1 (8 ounce) can tomato sauce",
+        "1 cup stewed, diced tomatoes",
+        "1 (15 ounce) can whole kernel corn, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Fannie's Dinner",
+    "url": "http://allrecipes.com/recipe/16092/aunt-fannies-dinner/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-fannys-squash.json b/serverless-fleets/data/input/inferencing/recipes/aunt-fannys-squash.json
new file mode 100644
index 000000000..0c4c8bef3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-fannys-squash.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart microwave-safe baking dish with a cover.",
+        "Spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter cut into chunks, cover the dish, and microwave on High 5 to 7 minutes, or until the vegetables are steaming hot and tender.",
+        "In a bowl, whisk together milk and cornstarch until smooth, and stir in the beaten eggs, salt, and pepper. Pour the milk mixture over the squash and onions.",
+        "Melt 1/4 cup butter.",
+        "Sprinkle the corn flakes cereal evenly over the top of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to 30 minutes, until the cereal topping is golden and crisp."
+    ],
+    "ingredients": [
+        "2 pounds yellow squash, thinly sliced",
+        "1 sweet onion, thinly sliced",
+        "1/4 cup butter, cut into small chunks",
+        "3/4 cup milk",
+        "1 tablespoon cornstarch",
+        "2 eggs, beaten",
+        "salt and pepper to taste",
+        "1/4 cup butter",
+        "2 cups corn flakes cereal, coarsely crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Fanny's Squash",
+    "url": "http://allrecipes.com/recipe/80501/aunt-fannys-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-gails-oatmeal-lace-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-gails-oatmeal-lace-cookies.json
new file mode 100644
index 000000000..0c78207ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-gails-oatmeal-lace-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture.  Finally, mix in the rolled oats.",
+        "Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container."
+    ],
+    "ingredients": [
+        "1 cup unsalted butter",
+        "1 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon almond extract",
+        "1 cup all-purpose flour",
+        "3/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup rolled oats",
+        "1/3 cup granulated sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Gail's Oatmeal Lace Cookies",
+    "url": "http://allrecipes.com/recipe/11588/aunt-gails-oatmeal-lace-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-gerts-sour-cream-cucumbers.json b/serverless-fleets/data/input/inferencing/recipes/aunt-gerts-sour-cream-cucumbers.json
new file mode 100644
index 000000000..2c1930270
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-gerts-sour-cream-cucumbers.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Layer 1/4 of the sliced cucumbers and 1/4 of the onion in a large bowl. Season with 1 teaspoon of salt. Repeat the layers 3 more times. Cover and allow to rest on the counter until the cucumbers and onion releases about 1 inch of liquid and are softened, 3 to 4 hours.",
+        "Drain cucumbers and onion in a colander and thoroughly rinse to remove any remaining salt. Let the vegetables continue to drain in the colander for 30 minutes. Transfer the vegetables to a bowl, then stir in the sour cream. Cover and refrigerate until chilled, about 30 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/995628.jpg",
+    "ingredients": [
+        "4 large cucumbers, peeled and thinly sliced",
+        "1 large cold onion, thinly sliced",
+        "4 teaspoons salt, divided",
+        "1 (8 ounce) container sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Gert's Sour Cream Cucumbers",
+    "url": "http://allrecipes.com/recipe/218100/aunt-gerts-sour-cream-cucumbers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-gun-maries-waffles.json b/serverless-fleets/data/input/inferencing/recipes/aunt-gun-maries-waffles.json
new file mode 100644
index 000000000..86db36ba7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-gun-maries-waffles.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Sift flour, sugar, baking powder, and salt into a large bowl. Stir egg yolks and vanilla extract into flour mixture. Mix milk, alternating with butter in 3 to 4 additions, into flour mixture until batter is smooth.",
+        "Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Gently fold egg whites into batter; let rest 10 to 15 minutes.",
+        "Preheat a waffle iron according to manufacturer's instructions.",
+        "Spoon batter into the waffle iron and cook according to manufacturer's instructions."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "1 tablespoon baking powder",
+        "1 pinch fine salt",
+        "2 eggs, separated",
+        "1/2 teaspoon vanilla extract",
+        "1 1/4 cups whole milk",
+        "6 tablespoons melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Gun-Marie's Waffles",
+    "url": "http://allrecipes.com/recipe/244633/aunt-gun-maries-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-hazels-apple-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-hazels-apple-oatmeal-cookies.json
new file mode 100644
index 000000000..8b9825013
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-hazels-apple-oatmeal-cookies.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F.",
+        "Mix together brown sugar and margarine until light and fluffy.",
+        "Beat in eggs and vanilla.",
+        "Mix in the rest of the ingredients, except for powdered sugar and milk.  Stir until well blended.",
+        "Drop on cookie sheet and bake 9 to 12 minutes.",
+        "Mix powdered sugar and milk in small bowl and drizzle over cooled cookies."
+    ],
+    "ingredients": [
+        "3/4 cup packed brown sugar",
+        "1/2 cup butter, softened",
+        "2 cups rolled oats",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped walnuts",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1 apple - peeled, cored and shredded",
+        "1/2 cup confectioners' sugar",
+        "1 tablespoon milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Hazel's Apple Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/9624/aunt-hazels-apple-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-hollys-banana-bread-239027.json b/serverless-fleets/data/input/inferencing/recipes/aunt-hollys-banana-bread-239027.json
new file mode 100644
index 000000000..581fc5403
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-hollys-banana-bread-239027.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve."
+    ],
+    "ingredients": [
+        "3 to 4 ripe bananas",
+        "1/4 cup melted butter",
+        "1 cup sugar",
+        "1 1/2 cups flour",
+        "1/4 teaspoon salt",
+        "1 egg, beaten",
+        "1 teaspoon baking soda",
+        "Chocolate chips (as many as you want!)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Christmas",
+        "Kid-Friendly",
+        "Banana",
+        "Winter",
+        "Edible Gift",
+        "Cookie"
+    ],
+    "title": "Aunt Holly's Banana Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/aunt-hollys-banana-bread-239027"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-irenes-frosting.json b/serverless-fleets/data/input/inferencing/recipes/aunt-irenes-frosting.json
new file mode 100644
index 000000000..4c66ae6d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-irenes-frosting.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium sized saucepan, stir the sugar, flour, cornstarch and gelatin together. Add the eggs and beat until smooth. Beat in the milk. Cook over medium heat, stirring occasionally until thickened, about 3 to 5 minutes. Stir in the butter and the vanilla. Let cool and chill until cold.",
+        "Once cold, beat until smooth and fluffy.",
+        "Whip the cream into soft peaks and fold it into the frosting. Makes enough to frost one 8 or 9 inch layer cake."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon cornstarch",
+        "1 (.25 ounce) package unflavored gelatin",
+        "3 eggs",
+        "2 cups milk",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon butter",
+        "1 cup heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Irene's Frosting",
+    "url": "http://allrecipes.com/recipe/8220/aunt-irenes-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-janes-brown-bread.json b/serverless-fleets/data/input/inferencing/recipes/aunt-janes-brown-bread.json
new file mode 100644
index 000000000..a3dfabf3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-janes-brown-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9x5-inch bread pans.",
+        "In a small bowl, combine milk, sugar and molasses.",
+        "Mix together whole wheat flour, all-purpose flour, salt, baking soda and baking powder. Add to milk mixture and mix well.",
+        "Pour mixture into bread pans. Bake in preheated oven until a tester inserted in the centers comes out clean, about 45 minutes. Let bread cool in pans for 10 minutes, then invert on wire rack and allow to cool completely."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "1/2 cup white sugar",
+        "1/2 cup molasses",
+        "1 1/2 cups whole wheat flour",
+        "1 1/2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 teaspoon baking soda",
+        "3 teaspoons baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Jane's Brown Bread",
+    "url": "http://allrecipes.com/recipe/13676/aunt-janes-brown-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-janets-pumpkin-dump-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-janets-pumpkin-dump-cake.json
new file mode 100644
index 000000000..933c82f04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-janets-pumpkin-dump-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.",
+        "In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon.  Stir in the milk, then beat in the eggs one at a time.  Pour pumpkin mixture into the prepared pan.",
+        "Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans.  Drizzle melted butter over all.  Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can pumpkin",
+        "1 (12 fluid ounce) can nonfat evaporated milk",
+        "4 eggs",
+        "1 cup white sugar",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground ginger",
+        "1 teaspoon ground cloves",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon salt",
+        "1 (18.25 ounce) package yellow cake mix",
+        "1/2 cup butter, melted",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Janet's Pumpkin Dump Cake",
+    "url": "http://allrecipes.com/recipe/21761/aunt-janets-pumpkin-dump-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-jewels-chicken-dressing-cassero.json b/serverless-fleets/data/input/inferencing/recipes/aunt-jewels-chicken-dressing-cassero.json
new file mode 100644
index 000000000..1439308a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-jewels-chicken-dressing-cassero.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.",
+        "Bake in the preheated oven for 45 minutes."
+    ],
+    "ingredients": [
+        "3 pounds skinless, boneless chicken breast meat",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 (10.75 ounce) can condensed cream of celery soup",
+        "1 (10.75 ounce) can milk",
+        "1 1/2 cups chicken broth",
+        "1 (6 ounce) package seasoned cornbread stuffing mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Jewel's Chicken Dressing Casserole",
+    "url": "http://allrecipes.com/recipe/25939/aunt-jewels-chicken-dressing-cassero/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-jinnys-tangy-beef-brisket.json b/serverless-fleets/data/input/inferencing/recipes/aunt-jinnys-tangy-beef-brisket.json
new file mode 100644
index 000000000..034d215cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-jinnys-tangy-beef-brisket.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.",
+        "Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.",
+        "Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F280489.jpg",
+    "ingredients": [
+        "2 pounds beef brisket",
+        "15  gingersnap cookies, crushed",
+        "2 (1 ounce) packages dry onion soup mix",
+        "2 cups water",
+        "1 (12 fluid ounce) can or bottle chili sauce",
+        "1 pound baby carrots",
+        "15 small red potatoes, cubed",
+        "1  onion, chopped",
+        "2 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Jinny's Tangy Beef Brisket",
+    "url": "http://allrecipes.com/recipe/16168/aunt-jinnys-tangy-beef-brisket/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-johnnies-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-johnnies-pound-cake.json
new file mode 100644
index 000000000..71f044c00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-johnnies-pound-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.",
+        "Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.",
+        "Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 cup butter",
+        "2 1/2 cups white sugar",
+        "5 eggs",
+        "2 teaspoons almond extract",
+        "1 cup milk",
+        "1/2 teaspoon baking powder",
+        "3 cups cake flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Johnnie's Pound Cake",
+    "url": "http://allrecipes.com/recipe/7591/aunt-johnnies-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-josephines-fresh-pear-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-josephines-fresh-pear-cake.json
new file mode 100644
index 000000000..07b17cd73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-josephines-fresh-pear-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt(R)) with cooking spray; dust lightly with flour.",
+        "Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.",
+        "Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon fine sea salt",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1 cup turbinado sugar",
+        "1 cup grapeseed oil",
+        "3 large eggs, lightly beaten",
+        "3 cups peeled and finely chopped Bartlett pears",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Josephine's Fresh Pear Cake",
+    "url": "http://allrecipes.com/recipe/229227/aunt-josephines-fresh-pear-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-joyces-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-joyces-chocolate-cake.json
new file mode 100644
index 000000000..cd8234114
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-joyces-chocolate-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.",
+        "Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "3 (1 ounce) squares unsweetened chocolate, chopped",
+        "1 cup mayonnaise",
+        "2 tablespoons vinegar",
+        "2 tablespoons vanilla extract",
+        "3 cups all-purpose flour",
+        "2 cups white sugar",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "2 cups warm water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Joyce's Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/25566/aunt-joyces-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-jules-balsalmic-chicken-with-pe.json b/serverless-fleets/data/input/inferencing/recipes/aunt-jules-balsalmic-chicken-with-pe.json
new file mode 100644
index 000000000..e43a7275e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-jules-balsalmic-chicken-with-pe.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir.  Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.",
+        "Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.",
+        "Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, or to taste",
+        "4 cloves garlic, crushed",
+        "4 skinless, boneless chicken breast halves",
+        "salt and black pepper to taste",
+        "1 tablespoon olive oil",
+        "2 cloves garlic, crushed",
+        "1 green bell pepper, cut into strips",
+        "1 red bell pepper, cut into strips",
+        "1 yellow bell pepper, cut into strips",
+        "1 large red onion, cut into strips",
+        "1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces",
+        "1 (6 ounce) bag baby spinach leaves",
+        "1/3 cup balsamic vinegar, or to taste",
+        "1 tablespoon brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Jules' Balsalmic Chicken with Peppers",
+    "url": "http://allrecipes.com/recipe/215024/aunt-jules-balsalmic-chicken-with-pe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-kates-green-beans-in-tomatoes.json b/serverless-fleets/data/input/inferencing/recipes/aunt-kates-green-beans-in-tomatoes.json
new file mode 100644
index 000000000..4ab0d9b1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-kates-green-beans-in-tomatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large saucepan, saute garlic in oil over medium-low heat until garlic is slightly browned. Stir in diced tomatoes and tomato sauce, cover, and cook for 30 to 45 minutes.",
+        "Stir green beans into tomatoes, and cook until tender. Season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 cloves garlic, chopped",
+        "2 tablespoons vegetable oil",
+        "1 (14.25 ounce) can diced tomatoes with basil and oregano",
+        "1 (8 ounce) can tomato sauce",
+        "1 pound fresh green beans, trimmed and snapped",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Kate's Green Beans in Tomatoes",
+    "url": "http://allrecipes.com/recipe/38277/aunt-kates-green-beans-in-tomatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-kates-strawberry-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-kates-strawberry-cake.json
new file mode 100644
index 000000000..13e8e602c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-kates-strawberry-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grease a cake pan.",
+        "Beat white sugar and shortening together until light and fluffy.",
+        "Beat eggs, one at a time, into sugar mixture until well mixed; stir in vanilla extract.",
+        "Stir 1 cup strawberries and baking soda in a large bowl until baking soda is dissolved. This will help strawberries foam and rise in the cake.",
+        "Whisk flour and salt together in a separate bowl. Stir flour mixture and strawberry mixture by hand, into sugar mixture, alternating flour mixture, then strawberry mixture, beginning and ending with flour mixture.",
+        "Pour batter into prepared cake pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.",
+        "Beat confectioners' sugar, butter, and 1/4 cup strawberries in a bowl with an electric mixer until blended; frost the cooled strawberry cake."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/2 cup shortening",
+        "2 eggs, room temperature",
+        "1 teaspoon vanilla extract",
+        "1 cup mashed fresh strawberries",
+        "1/2 teaspoon baking soda",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "2 cups confectioners' sugar",
+        "1/4 cup butter, room temperature",
+        "1/4 cup mashed fresh strawberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Kate's Strawberry Cake",
+    "url": "http://allrecipes.com/recipe/221173/aunt-kates-strawberry-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-kathys-cheese-wedges.json b/serverless-fleets/data/input/inferencing/recipes/aunt-kathys-cheese-wedges.json
new file mode 100644
index 000000000..f5a628076
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-kathys-cheese-wedges.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Gently stir together the Cheddar cheese, mayonnaise, butter, olives, seasoned salt, and curry powder in a bowl.",
+        "Preheat oven broiler.",
+        "Lightly toast the English muffins in a toaster. Spread each muffin with a portion of the cheese mixture. Arrange muffins on a large baking sheet.",
+        "Broil topped muffins under the broiler until the cheese bubbles, 3 to 5 minutes. Cut into halves to serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups grated Cheddar cheese",
+        "1 cup mayonnaise",
+        "1/2 cup butter, softened",
+        "1 cup chopped black olives, drained",
+        "1/2 teaspoon seasoned salt",
+        "1/2 teaspoon curry powder",
+        "6 English muffins, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Kathy's Cheese Wedges",
+    "url": "http://allrecipes.com/recipe/55095/aunt-kathys-cheese-wedges/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-kathys-irish-soda-bread.json b/serverless-fleets/data/input/inferencing/recipes/aunt-kathys-irish-soda-bread.json
new file mode 100644
index 000000000..19f60b4cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-kathys-irish-soda-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan.",
+        "Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan.",
+        "Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes."
+    ],
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "1 cup white sugar",
+        "1 cup raisins",
+        "2 tablespoons caraway seeds",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 eggs, beaten",
+        "1 cup buttermilk",
+        "3/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Kathy's Irish Soda Bread",
+    "url": "http://allrecipes.com/recipe/231928/aunt-kathys-irish-soda-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-kathys-tortilla-soup.json b/serverless-fleets/data/input/inferencing/recipes/aunt-kathys-tortilla-soup.json
new file mode 100644
index 000000000..7f4279e65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-kathys-tortilla-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving."
+    ],
+    "ingredients": [
+        "1 whole whole cooked chicken, de-boned and meat cubed",
+        "4 cups chicken broth",
+        "2 cups beef broth",
+        "1 (14.5 ounce) can stewed tomatoes, chopped",
+        "1 onion, chopped",
+        "1 (4 ounce) can chopped green chilies",
+        "3 tablespoons vegetable oil",
+        "1 tablespoon ground cumin",
+        "1 clove garlic, chopped",
+        "1 pinch chili powder, or to taste",
+        "1 (6 inch) corn tortillas, torn, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Kathy's Tortilla Soup",
+    "url": "http://allrecipes.com/recipe/236923/aunt-kathys-tortilla-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-kayes-rhubarb-dump-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-kayes-rhubarb-dump-cake.json
new file mode 100644
index 000000000..b3fc65de9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-kayes-rhubarb-dump-cake.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.",
+        "Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.",
+        "Bake for 45 minutes in the preheated oven, or until the rhubarb is tender."
+    ],
+    "ingredients": [
+        "1 pound rhubarb, cut into 1/4 inch slices",
+        "1 cup white sugar",
+        "1 (3 ounce) package strawberry flavored Jell-O\u00ae mix",
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 cup water",
+        "1/4 cup margarine, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Kaye's Rhubarb Dump Cake",
+    "url": "http://allrecipes.com/recipe/86153/aunt-kayes-rhubarb-dump-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-libbys-southern-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/aunt-libbys-southern-meatloaf.json
new file mode 100644
index 000000000..eadd566f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-libbys-southern-meatloaf.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.",
+        "Mix beef, onion, 1 cup ketchup, bread crumbs, eggs, salt, and pepper together in a bowl. Press beef mixture into a loaf in the prepared loaf pan.",
+        "Mix 1 1/2 cups ketchup, water, vinegar, brown sugar, mustard, and Worcestershire sauce together in a saucepan; cook and stir over medium heat until sauce is smooth and warm, about 10 minutes. Pour 1/3 the sauce over meatloaf.",
+        "Bake in the preheated oven, basting every 25 minutes with more sauce, until meatloaf is cooked through, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in the pan for 10 minutes before slicing."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1536&h=804&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3024904.jpg",
+    "ingredients": [
+        "2 pounds ground beef",
+        "1  onion, chopped",
+        "1 cup ketchup",
+        "1 cup Italian-seasoned bread crumbs",
+        "2  eggs",
+        "1\u2009\u00bd teaspoons salt",
+        "\u00bc teaspoon ground black pepper",
+        "1\u2009\u00bd cups ketchup",
+        "\u00bc cup water",
+        "3 tablespoons white wine vinegar",
+        "3 tablespoons brown sugar",
+        "2 tablespoons Dijon mustard",
+        "2 teaspoons Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Libby's Southern Meatloaf",
+    "url": "http://allrecipes.com/recipe/237436/aunt-libbys-southern-meatloaf/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-lillians-pickled-okra.json b/serverless-fleets/data/input/inferencing/recipes/aunt-lillians-pickled-okra.json
new file mode 100644
index 000000000..1f9459b99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-lillians-pickled-okra.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat vinegar, water, and salt in a saucepan over medium-high heat; bring to a boil. Remove from heat.",
+        "Sterilize jars and lids in boiling water for at least 5 minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into each of the hot, sterilized jars; sprinkle mustard seeds over the top. Pour vinegar mixture into each jar, leaving 1/2-inch space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 4 weeks before opening."
+    ],
+    "ingredients": [
+        "1 quart white vinegar",
+        "1 1/3 cups water",
+        "1/3 cup salt",
+        "3 pounds small okra, stems trimmed",
+        "6 whole chile peppers",
+        "6 cloves garlic, peeled",
+        "1 tablespoon mustard seed",
+        "6 (1 pint) sterilized canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Lillian's Pickled Okra",
+    "url": "http://allrecipes.com/recipe/233509/aunt-lillians-pickled-okra/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-louises-cheese-squares.json b/serverless-fleets/data/input/inferencing/recipes/aunt-louises-cheese-squares.json
new file mode 100644
index 000000000..1753e010b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-louises-cheese-squares.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt cream cheese, Cheddar cheese, butter, and Worcestershire sauce together in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula. Set aside to cool, about 10 minutes.",
+        "Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into cooled cheese mixture using a rubber spatula. Gently run spatula around the edges of the bowl, lifting the bottom up and over the center until blended.",
+        "Line a baking sheet with parchment paper.",
+        "Dip bread cubes into cheese and egg white mixture, coating thoroughly. Place on lined baking sheet and refrigerate, 8 hours to overnight.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Bake in the preheated oven until golden, 10 to 12 minutes."
+    ],
+    "ingredients": [
+        "13 ounces cream cheese, softened",
+        "1/4 pound sharp Cheddar cheese, grated",
+        "2 tablespoons butter",
+        "1 teaspoon Worcestershire sauce",
+        "2 egg whites",
+        "1 loaf white bread, crusts removed and cut into 1-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Louise's Cheese Squares",
+    "url": "http://allrecipes.com/recipe/245250/aunt-louises-cheese-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-lydias-apple-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-lydias-apple-cake.json
new file mode 100644
index 000000000..ca4ff8378
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-lydias-apple-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.",
+        "Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture.",
+        "Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13 inch ungreased pan. Sprinkle tapioca over dough.",
+        "Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon.",
+        "Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick.",
+        "Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "7  apples - peeled, cored and sliced",
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 cup butter",
+        "1 (.25 ounce) package active dry yeast",
+        "\u00bc cup warm water",
+        "1 teaspoon white sugar",
+        "2  egg yolks",
+        "\u00bd cup tapioca",
+        "\u00be cup white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Lydia's Apple Cake",
+    "url": "http://allrecipes.com/recipe/8304/aunt-lydias-apple-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-mabels-molded-avocado-salad-wit.json b/serverless-fleets/data/input/inferencing/recipes/aunt-mabels-molded-avocado-salad-wit.json
new file mode 100644
index 000000000..3bbd3f1a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-mabels-molded-avocado-salad-wit.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.",
+        "Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans."
+    ],
+    "ingredients": [
+        "1 (6 ounce) package lime flavored Jell-O\u00ae mix",
+        "1 3/4 cups boiling water",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup chopped celery",
+        "1 1/2 avocados, peeled and mashed",
+        "1/2 cup mayonnaise",
+        "1/2 teaspoon salt",
+        "1 teaspoon onion juice (optional)",
+        "6 butter lettuce leaves, rinsed",
+        "1/2 cup mayonnaise",
+        "1/4 cup confectioners' sugar, or to taste",
+        "1 tablespoon lemon juice, or to taste",
+        "1/2 cup pecan halves, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mabel's Molded Avocado Salad with Toasted Pecans",
+    "url": "http://allrecipes.com/recipe/41175/aunt-mabels-molded-avocado-salad-wit/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-mamies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-mamies.json
new file mode 100644
index 000000000..ac2b53c3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-mamies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Beat together cream cheese and margarine until well blended.  Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.",
+        "In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved.  Add the ground nuts.  Remove from heat and let cool until mixture is of spreading consistency.",
+        "Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches.  Cut in half lengthwise.  Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.",
+        "Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet).  Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.",
+        "Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners' sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners' sugar before serving.",
+        "Variations:   A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves.  B)  Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup butter, softened",
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "1/3 cup milk",
+        "1/2 pound ground walnuts",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mamie's",
+    "url": "http://allrecipes.com/recipe/10545/aunt-mamies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-margies-sweet-potato-pone.json b/serverless-fleets/data/input/inferencing/recipes/aunt-margies-sweet-potato-pone.json
new file mode 100644
index 000000000..5f1965833
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-margies-sweet-potato-pone.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Mix sugar, butter, egg, cinnamon, salt, and nutmeg together in a bowl. Stir in sweet potatoes, orange zest, and orange juice until evenly incorporated. Pour mixture into a shallow 9x13-inch baking dish.",
+        "Bake in the preheated oven until cooked through and bubbling, 1 hour. Serve hot or cold."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/2 cup butter, melted",
+        "1 egg, beaten",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1 pinch ground nutmeg",
+        "2 cups grated raw sweet potatoes",
+        "1 orange, zested",
+        "1/2 orange, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Margie's Sweet Potato Pone",
+    "url": "http://allrecipes.com/recipe/230041/aunt-margies-sweet-potato-pone/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-marias-pudding-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-marias-pudding-cake.json
new file mode 100644
index 000000000..6c5cb759b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-marias-pudding-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees (175 degrees C). Lightly grease and flour one 10 inch tube or bundt pan.",
+        "Mix together the yellow cake mix, vanilla pudding, vegetable oil, cream sherry, eggs, vanilla extract, almond extract, and poppy seeds, beat at medium speed with an electric mixer for approximately 7 minutes. Pour batter into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.",
+        "Variations: Poppy seeds may not work with these variations: 1) chocolate cake mix with chocolate pudding, 2) white cake mix with pistachio pudding and a dash of green food coloring (nice for St. Patrick's Day or Christmas), 3)  yellow cake mix with lemon pudding, and 4) 3/4 cup oil and 3/4 cup beer (not everyone's first choice!)"
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "3/4 cup vegetable oil",
+        "3/4 cup cream sherry",
+        "4 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon almond extract",
+        "1 tablespoon poppy seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Maria's Pudding Cake",
+    "url": "http://allrecipes.com/recipe/7366/aunt-marias-pudding-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-marthas-jewish-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-marthas-jewish-coffee-cake.json
new file mode 100644
index 000000000..462ee88c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-marthas-jewish-coffee-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.",
+        "Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.",
+        "Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1 pinch salt",
+        "1 cup butter",
+        "1 1/2 cups white sugar",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup sour cream",
+        "1 cup chopped walnuts (optional)",
+        "3/4 cup white sugar (optional)",
+        "1 tablespoon ground cinnamon (optional)",
+        "1 pinch ground nutmeg (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Martha's Jewish Coffee Cake",
+    "url": "http://allrecipes.com/recipe/212830/aunt-marthas-jewish-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-marys-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-chocolate-cake.json
new file mode 100644
index 000000000..463ba6325
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-chocolate-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.",
+        "In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting."
+    ],
+    "ingredients": [
+        "1/2 cup margarine",
+        "1 cup water",
+        "2 (1 ounce) squares unsweetened chocolate",
+        "2 cups all-purpose flour",
+        "2 cups white sugar",
+        "2 eggs",
+        "1/2 teaspoon salt",
+        "1 1/2 teaspoons baking soda",
+        "1/2 cup sour milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mary's Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/8134/aunt-marys-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-marys-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-cookies.json
new file mode 100644
index 000000000..efff1720e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place sheets of waxed paper onto a work surface.",
+        "Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.",
+        "Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "3 tablespoons unsweetened cocoa powder",
+        "1 cup evaporated milk",
+        "6 tablespoons butter",
+        "1 (7 ounce) jar marshmallow creme",
+        "3 1/2 cups graham cracker crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mary's Cookies",
+    "url": "http://allrecipes.com/recipe/230432/aunt-marys-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-marys-delicious-bunny-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-delicious-bunny-cake.json
new file mode 100644
index 000000000..3ec2e5e78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-delicious-bunny-cake.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Place a rack into the lower third of oven.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening.",
+        "Sift flour, baking powder, and salt in a bowl.",
+        "Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl.",
+        "Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally.",
+        "Beat in eggs, one at a time, beating each egg in thoroughly before adding the next.",
+        "Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally.",
+        "Pour batter evenly into prepared cake pan.",
+        "Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes.",
+        "Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours.",
+        "Beat vegetable shortening, 1/2 cup butter, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy.",
+        "Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 3/4 teaspoons baking powder",
+        "1 1/4 teaspoons salt",
+        "1 1/3 cups milk at room temperature",
+        "1 1/2 teaspoons lemon extract",
+        "1 1/4 teaspoons vanilla extract",
+        "3/4 teaspoon orange extract",
+        "1 1/8 cups unsalted butter at room temperature",
+        "2 cups white sugar",
+        "4 eggs at room temperature",
+        "1/2 cup vegetable shortening",
+        "1/2 cup butter at room temperature",
+        "4 cups confectioners' sugar",
+        "2 tablespoons milk at room temperature",
+        "1 teaspoon clear vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mary's Delicious Bunny Cake",
+    "url": "http://allrecipes.com/recipe/220930/aunt-marys-delicious-bunny-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-marys-eggplant-balls.json b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-eggplant-balls.json
new file mode 100644
index 000000000..23565cb82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-eggplant-balls.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.",
+        "Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.",
+        "Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.",
+        "Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "3 cloves garlic, minced",
+        "4 cups cubed eggplant, with peel",
+        "1 tablespoon water",
+        "1/2 cup grated Parmesan cheese",
+        "1 cup chopped fresh parsley",
+        "2 eggs, beaten",
+        "3/4 cup dried bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mary's Eggplant Balls",
+    "url": "http://allrecipes.com/recipe/18088/aunt-marys-eggplant-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-marys-ice-box-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-ice-box-cake.json
new file mode 100644
index 000000000..7265f284b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-ice-box-cake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Grease a 9x13-inch pan.",
+        "Spread half the crushed wafers in the prepared pan.",
+        "Beat confectioners' sugar and butter together in a bowl using an electric mixer until creamy; add eggs and whipped topping. Beat until fully incorporated. Fold pineapple and pecans into mixture. Pour pineapple mixture over crushed wafers; top with remaining crushed wafers. Refrigerate until set, about 24 hours."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package vanilla wafers, crushed",
+        "1 1/2 cups confectioners' sugar",
+        "1/2 cup butter",
+        "2 eggs",
+        "1 (16 ounce) container whipped topping (such as Cool Whip\u00ae)",
+        "1 (8 ounce) can crushed pineapple",
+        "1 cup chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mary's Ice Box Cake",
+    "url": "http://allrecipes.com/recipe/233653/aunt-marys-ice-box-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-marys-layered-salad.json b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-layered-salad.json
new file mode 100644
index 000000000..712118971
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-layered-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a large serving bowl place a thin layer of 1/2 of the listed ingredients. Begin with the lettuce followed by onion, cauliflower, cheese, bacon and peas. Repeat.",
+        "Top the salad with mayonnaise and garnish with a sprinkle of crumbled bacon."
+    ],
+    "image": "https://images.media-allrecipes.com/images/79591.png",
+    "ingredients": [
+        "1 pound bacon",
+        "1 head iceberg lettuce - rinsed, dried, and chopped",
+        "1 onion, chopped",
+        "1 head cauliflower, chopped",
+        "16 ounces shredded sharp Cheddar cheese",
+        "1 (32 ounce) jar mayonnaise",
+        "1 (16 ounce) package frozen green peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mary's Layered Salad",
+    "url": "http://allrecipes.com/recipe/13641/aunt-marys-layered-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-marys-vanilla-frosting.json b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-vanilla-frosting.json
new file mode 100644
index 000000000..064f89577
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-marys-vanilla-frosting.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine butter or margarine, shortening, confectioners' sugar, flour, vanilla, and milk in a mixing bowl.  Whip all ingredients until fluffy."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup shortening",
+        "2/3 cup confectioners' sugar",
+        "1/2 cup milk",
+        "5 tablespoons all-purpose flour",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mary's Vanilla Frosting",
+    "url": "http://allrecipes.com/recipe/7748/aunt-marys-vanilla-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-mazos-dessert.json b/serverless-fleets/data/input/inferencing/recipes/aunt-mazos-dessert.json
new file mode 100644
index 000000000..9e4605018
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-mazos-dessert.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Remove labels from the cans of milk and put them unopened into a large pot of gently boiling water. Boil for about 3 hours. Make sure the water doesn't boil away or the cans will explode (or so I'm told).",
+        "After 3 hours, take the cans out and cool in fridge.",
+        "When chilled, open the cans and put the results into a bowl.",
+        "Beat the whipping cream, and fold into the \"caramel sauce\" (cooked, cooled condensed milk). Mix in the nuts and cherries."
+    ],
+    "ingredients": [
+        "4 (14 ounce) cans sweetened condensed milk",
+        "4 pints heavy whipping cream",
+        "1 (4 ounce) jar maraschino cherries",
+        "1 cup chopped almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Mazo's Dessert",
+    "url": "http://allrecipes.com/recipe/9379/aunt-mazos-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-millies-broccoli-casserole.json b/serverless-fleets/data/input/inferencing/recipes/aunt-millies-broccoli-casserole.json
new file mode 100644
index 000000000..ef2704ca4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-millies-broccoli-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.",
+        "In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.",
+        "In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.",
+        "Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender."
+    ],
+    "ingredients": [
+        "4 heads fresh broccoli, chopped",
+        "1 1/2 cups shredded American cheese",
+        "1 (10.75 ounce) can  condensed cream of mushroom soup",
+        "1 1/2 teaspoons salt",
+        "2 teaspoons ground black pepper",
+        "3 tablespoons butter",
+        "2 cups crushed, seasoned croutons"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Millie's Broccoli Casserole",
+    "url": "http://allrecipes.com/recipe/16939/aunt-millies-broccoli-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-millies-dilly.json b/serverless-fleets/data/input/inferencing/recipes/aunt-millies-dilly.json
new file mode 100644
index 000000000..d14d6c292
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-millies-dilly.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Vigorously stir beer, whiskey, and lemonade concentrate together in a pitcher until the foaming stops. Serve over ice."
+    ],
+    "ingredients": [
+        "1 (12 ounce) can beer",
+        "6 fluid ounces whiskey",
+        "1 (6 ounce) can frozen lemonade concentrate, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Millie's Dilly",
+    "url": "http://allrecipes.com/recipe/241541/aunt-millies-dilly/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-nancys-grape-salad.json b/serverless-fleets/data/input/inferencing/recipes/aunt-nancys-grape-salad.json
new file mode 100644
index 000000000..5ef31cd9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-nancys-grape-salad.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a medium bowl, blend together the frozen whipped topping and cream cheese. Fold in grapes. Serve immediately, or chill for 30 minutes. This is pretty garnished with a small bunch of red grapes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "1 (6 ounce) tub whipped cream cheese",
+        "2 cups halved seedless red grapes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Nancy's Grape Salad",
+    "url": "http://allrecipes.com/recipe/39804/aunt-nancys-grape-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-normas-rhubarb-muffins.json b/serverless-fleets/data/input/inferencing/recipes/aunt-normas-rhubarb-muffins.json
new file mode 100644
index 000000000..e4bd8d87e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-normas-rhubarb-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.",
+        "In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.",
+        "Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing."
+    ],
+    "ingredients": [
+        "2 1/2 cups flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 1/4 cups brown sugar",
+        "1/2 cup vegetable oil",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 cup buttermilk",
+        "1 1/2 cups diced rhubarb",
+        "1/2 cup chopped walnuts",
+        "1 tablespoon melted butter",
+        "1/3 cup white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Norma's Rhubarb Muffins",
+    "url": "http://allrecipes.com/recipe/150141/aunt-normas-rhubarb-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-patsis-easy-peach-jam.json b/serverless-fleets/data/input/inferencing/recipes/aunt-patsis-easy-peach-jam.json
new file mode 100644
index 000000000..2d24f16b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-patsis-easy-peach-jam.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.",
+        "Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.",
+        "Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.",
+        "Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight."
+    ],
+    "ingredients": [
+        "2 1/2 pounds fresh peaches",
+        "5 cups white sugar",
+        "3 (3 ounce) packages peach gelatin",
+        "2 teaspoons lemon juice",
+        "1/2 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Patsi's Easy Peach Jam",
+    "url": "http://allrecipes.com/recipe/254183/aunt-patsis-easy-peach-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-pegs-chowder.json b/serverless-fleets/data/input/inferencing/recipes/aunt-pegs-chowder.json
new file mode 100644
index 000000000..c4028a0d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-pegs-chowder.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.",
+        "In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.",
+        "Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.",
+        "Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 large onion, sliced",
+        "1/4 pound zucchini, chopped",
+        "1 (8 ounce) can garbanzo beans, with liquid",
+        "1 (8 ounce) can whole peeled tomatoes with liquid, chopped",
+        "3/4 cup dry white wine",
+        "3 tablespoons butter, melted",
+        "1 teaspoon minced garlic",
+        "1 teaspoon dried basil",
+        "1 bay leaf",
+        "1/2 cup heavy cream",
+        "1/2 cup shredded Monterey Jack cheese",
+        "1/2 cup grated Romano cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Peg's Chowder",
+    "url": "http://allrecipes.com/recipe/43456/aunt-pegs-chowder/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-phyllis-magnificent-cheese-ball.json b/serverless-fleets/data/input/inferencing/recipes/aunt-phyllis-magnificent-cheese-ball.json
new file mode 100644
index 000000000..1c9302d57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-phyllis-magnificent-cheese-ball.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium-sized mixing bowl, blend cream cheese and butter or margarine. Stir in cheese sprinkle, Cheddar cheese, green onion, lemon juice and parsley. Shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. Refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/2 cup butter",
+        "1 tablespoon instant Cheddar cheese sauce mix",
+        "2 cups shredded Cheddar cheese",
+        "2 tablespoons thinly sliced green onion",
+        "1 tablespoon lemon juice",
+        "1 teaspoon dried parsley",
+        "1/2 cup chopped walnuts to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Phyllis' Magnificent Cheese Ball",
+    "url": "http://allrecipes.com/recipe/16979/aunt-phyllis-magnificent-cheese-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-rachels-cheese-souffle.json b/serverless-fleets/data/input/inferencing/recipes/aunt-rachels-cheese-souffle.json
new file mode 100644
index 000000000..34d8dbbda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-rachels-cheese-souffle.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Spread butter on bread slices and place 3 slices on the bottom of the baking dish. Cover with 1/2 of the cheese, and then repeat layer. In a small bowl beat together eggs, milk and salt and pour over bread layers. Refrigerate, and allow to stand until the liquid has been absorbed, several hours or overnight.",
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Cover and bake in preheated oven for 10 minutes. Remove cover and continue baking for 35 minutes more, or until brown and fluffy."
+    ],
+    "ingredients": [
+        "6 slices white bread, with crusts trimmed",
+        "3 tablespoons butter, softened",
+        "1/2 pound sharp Cheddar cheese, shredded",
+        "3 eggs, beaten",
+        "2 cups milk",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Rachel's Cheese Souffle",
+    "url": "http://allrecipes.com/recipe/21286/aunt-rachels-cheese-souffle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-ritas-italian-stew.json b/serverless-fleets/data/input/inferencing/recipes/aunt-ritas-italian-stew.json
new file mode 100644
index 000000000..72a4ce3df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-ritas-italian-stew.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve."
+    ],
+    "ingredients": [
+        "1 pound mild Italian sausage links, cut into 1-inch pieces",
+        "1 cup chopped onion",
+        "1 tablespoon minced garlic",
+        "2 yellow summer squash, thinly sliced",
+        "2 zucchini, thinly sliced",
+        "2 carrots, thinly sliced (optional)",
+        "2 cups sliced fresh mushrooms (optional)",
+        "2 (14.5 ounce) cans Italian-style stewed tomatoes",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Rita's Italian Stew",
+    "url": "http://allrecipes.com/recipe/215082/aunt-ritas-italian-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-ros-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/aunt-ros-baked-beans.json
new file mode 100644
index 000000000..b892ed5d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-ros-baked-beans.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain on paper towels, crumble, and set aside. Drain bacon fat from the skillet.",
+        "Using the same skillet, cook the ground beef and onion over medium heat, stirring until the meat is no longer pink, 5 to 7 minutes. Drain.",
+        "Transfer the ground beef to a slow cooker. Add the pinto beans, butter beans, baked beans with pork, barbeque sauce, ketchup, and brown sugar to the ground beef mixture; stir to blend well. Cover and cook for 4 hours on High. Top each serving with crumbled bacon."
+    ],
+    "ingredients": [
+        "8 ounces bacon",
+        "1 pound ground beef",
+        "1/2 cup chopped onion",
+        "2 (12 ounce) cans pinto beans, drained and rinsed",
+        "2 (15.5 ounce) cans canned butter beans, drained and rinsed",
+        "2 (15 ounce) cans canned baked beans with pork",
+        "1 cup barbeque sauce",
+        "1 cup ketchup",
+        "1 cup brown sugar, packed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Ro's Baked Beans",
+    "url": "http://allrecipes.com/recipe/143350/aunt-ros-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-roses-cheese-ball.json b/serverless-fleets/data/input/inferencing/recipes/aunt-roses-cheese-ball.json
new file mode 100644
index 000000000..ea3b6d654
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-roses-cheese-ball.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm.",
+        "Form the mixture into 2 balls, and roll in the walnuts to coat."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/2 cup shredded sharp Cheddar cheese",
+        "3 ounces blue cheese",
+        "1/2 cup butter, melted",
+        "1/2 cup finely chopped black olives",
+        "2 tablespoons finely chopped green onions",
+        "1 teaspoon garlic salt",
+        "2 dashes Worcestershire sauce",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Rose's Cheese Ball",
+    "url": "http://allrecipes.com/recipe/80524/aunt-roses-cheese-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-roses-refrigerator-pickles.json b/serverless-fleets/data/input/inferencing/recipes/aunt-roses-refrigerator-pickles.json
new file mode 100644
index 000000000..a4a6888b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-roses-refrigerator-pickles.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.",
+        "Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks."
+    ],
+    "ingredients": [
+        "3 long pickling cucumbers, thinly sliced",
+        "1 red bell pepper, finely chopped",
+        "1 sweet onion, finely chopped",
+        "1 tablespoon salt",
+        "2 teaspoons celery seed",
+        "3/4 cup white sugar",
+        "1/2 cup white wine vinegar",
+        "5 half pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Rose's Refrigerator Pickles",
+    "url": "http://allrecipes.com/recipe/228245/aunt-roses-refrigerator-pickles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-rosies-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/aunt-rosies-bbq-sauce.json
new file mode 100644
index 000000000..5c6adfb68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-rosies-bbq-sauce.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Stir ketchup, brown sugar, water, and dry onion soup mix together in a saucepan; bring to a boil, stirring regularly, until sugar is dissolved, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 cup ketchup",
+        "1/2 cup brown sugar",
+        "1/2 cup water",
+        "1 (1 ounce) package dry onion soup mix (such as Lipton\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Rosie's BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/222800/aunt-rosies-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-rosies-gob-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-rosies-gob-cake.json
new file mode 100644
index 000000000..3df77638d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-rosies-gob-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.",
+        "In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.",
+        "Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.",
+        "To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.",
+        "Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package chocolate cake mix",
+        "1 (3.9 ounce) package instant chocolate pudding mix",
+        "1/4 cup vegetable oil",
+        "1 1/2 cups milk",
+        "4 eggs",
+        "2 cups confectioners' sugar",
+        "1/2 cup milk",
+        "1/2 cup shortening",
+        "1/2 cup butter",
+        "1 teaspoon vanilla extract",
+        "3 tablespoons all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Rosie's Gob Cake",
+    "url": "http://allrecipes.com/recipe/17503/aunt-rosies-gob-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-ruths-crab-cakes.json b/serverless-fleets/data/input/inferencing/recipes/aunt-ruths-crab-cakes.json
new file mode 100644
index 000000000..2ef1ffed6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-ruths-crab-cakes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.",
+        "Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving."
+    ],
+    "ingredients": [
+        "16 saltine crackers, finely crushed",
+        "2 tablespoons water",
+        "1 pound flaked cooked crabmeat",
+        "1 egg, beaten",
+        "1 tablespoon prepared mustard",
+        "2 tablespoons mayonnaise",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "1 tablespoon seafood seasoning (such as Old Bay\u00ae) (optional)",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "1/2 cup vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Ruth's Crab Cakes",
+    "url": "http://allrecipes.com/recipe/218693/aunt-ruths-crab-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-sally-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aunt-sally-cookies.json
new file mode 100644
index 000000000..8bf413811
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-sally-cookies.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.",
+        "Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.",
+        "To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "2 cups shortening",
+        "2 egg yolks",
+        "1 cup molasses",
+        "5 1/2 cups all-purpose flour",
+        "2 teaspoons cream of tartar",
+        "4 teaspoons baking soda",
+        "2 teaspoons salt",
+        "1 tablespoon ground cinnamon",
+        "1 tablespoon ground ginger",
+        "1 cup sour milk",
+        "1 1/2 cups white sugar",
+        "1/2 teaspoon distilled white vinegar",
+        "1/2 cup water",
+        "18 large marshmallows",
+        "2 egg whites",
+        "1 1/2 cups confectioners' sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Sally Cookies",
+    "url": "http://allrecipes.com/recipe/24451/aunt-sally-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-sallys-cocoa-drops.json b/serverless-fleets/data/input/inferencing/recipes/aunt-sallys-cocoa-drops.json
new file mode 100644
index 000000000..5d12d3994
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-sallys-cocoa-drops.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix thoroughly sugar, shortening and egg.  Stir in buttermilk and vanilla.  Sift dry ingredients and stir in.  Add nuts.",
+        "Chill dough for 1 hour.",
+        "Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.",
+        "Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing.  Enjoy!"
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 3/4 cups all-purpose flour",
+        "1 cup white sugar",
+        "1/2 teaspoon baking soda",
+        "1 egg",
+        "1/2 teaspoon salt",
+        "3/4 cup buttermilk",
+        "1/2 cup unsweetened cocoa powder",
+        "1 teaspoon vanilla extract",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Sally's Cocoa Drops",
+    "url": "http://allrecipes.com/recipe/10133/aunt-sallys-cocoa-drops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-siss-strawberry-tart-cookies-10969.json b/serverless-fleets/data/input/inferencing/recipes/aunt-siss-strawberry-tart-cookies-10969.json
new file mode 100644
index 000000000..5eea55e10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-siss-strawberry-tart-cookies-10969.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large bowl whisk together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the egg yolks, blend the mixture until it forms a dough, and chill the dough, wrapped in plastic wrap, for at least 2 hours or overnight.",
+        "Preheat the oven to 350\u00b0F. Let the dough soften slightly, roll level teaspoons of it into balls, and arrange the balls about 2 inches apart on lightly greased baking sheets. Using your thumb, make an indentation in the center of each ball, being careful not to crack the dough around the edges. (If the dough cracks, reroll it and try again.) Fill each indentation with about 1/4 teaspoon of the jam and bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Let the cookies cool on the sheets for 2 minutes, transfer them to racks, and let them cool completely. The cookies may be made 1 month in advance and kept frozen in airtight containers."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 cup sugar",
+        "1/2 teaspoon salt",
+        "3 sticks (1 1/2 cups) cold unsalted butter, cut into bits",
+        "2 large egg yolks, beaten lightly",
+        "1 cup strained strawberry jam"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Bake",
+        "Strawberry",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Aunt Sis's Strawberry Tart Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/aunt-siss-strawberry-tart-cookies-10969"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-teens-creamy-chocolate-fudge.json b/serverless-fleets/data/input/inferencing/recipes/aunt-teens-creamy-chocolate-fudge.json
new file mode 100644
index 000000000..443d9e15f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-teens-creamy-chocolate-fudge.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Line an 8x8 inch pan with aluminum foil. Set aside.",
+        "In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.",
+        "Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm."
+    ],
+    "ingredients": [
+        "1 (7 ounce) jar marshmallow creme",
+        "1 1/2 cups white sugar",
+        "2/3 cup evaporated milk",
+        "1/4 cup butter",
+        "1/4 teaspoon salt",
+        "2 cups milk chocolate chips",
+        "1 cup semisweet chocolate chips",
+        "1/2 cup chopped nuts",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Teen's Creamy Chocolate Fudge",
+    "url": "http://allrecipes.com/recipe/15821/aunt-teens-creamy-chocolate-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-teresas-chicken.json b/serverless-fleets/data/input/inferencing/recipes/aunt-teresas-chicken.json
new file mode 100644
index 000000000..e582d1880
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-teresas-chicken.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes."
+    ],
+    "ingredients": [
+        "4 chicken thighs",
+        "1 green bell pepper, sliced",
+        "2 carrots, shredded",
+        "1 large onion, sliced",
+        "2 (10.75 ounce) cans condensed cream of mushroom soup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Teresa's Chicken",
+    "url": "http://allrecipes.com/recipe/8612/aunt-teresas-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-toms-italian-cream-cake-11985.json b/serverless-fleets/data/input/inferencing/recipes/aunt-toms-italian-cream-cake-11985.json
new file mode 100644
index 000000000..4d7d70f23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-toms-italian-cream-cake-11985.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.",
+        "In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.",
+        "Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.",
+        "In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy.",
+        "Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake."
+    ],
+    "ingredients": [
+        "2 cups granulated sugar",
+        "1 1/2 cups vegetable shortening, softened",
+        "1 stick (1/2 cup) margarine, softened",
+        "5 large eggs, separated",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup well-shaken buttermilk",
+        "1 teaspoon vanilla",
+        "2 cups sweetened flaked coconut",
+        "1 cup chopped pecans",
+        "an 8-ounce package cream cheese, softened",
+        "1 stick (1/2 cup) margarine, softened",
+        "1 teaspoon vanilla",
+        "a 1-pound box confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Coconut",
+        "Pecan",
+        "Gourmet",
+        "Louisville",
+        "Kentucky"
+    ],
+    "title": "Aunt Tom's Italian Cream Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/aunt-toms-italian-cream-cake-11985"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-tooties-pineapple-pie.json b/serverless-fleets/data/input/inferencing/recipes/aunt-tooties-pineapple-pie.json
new file mode 100644
index 000000000..96833be2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-tooties-pineapple-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool.",
+        "While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg.",
+        "Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold."
+    ],
+    "ingredients": [
+        "1/3 cup white sugar",
+        "1 tablespoon cornstarch",
+        "1 (8 ounce) can crushed pineapple, with juice",
+        "1/2 cup milk",
+        "1/2 teaspoon vanilla extract",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup white sugar",
+        "1/2 teaspoon salt",
+        "2 eggs",
+        "1 (9 inch) refrigerated pie crust",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Tootie's Pineapple Pie",
+    "url": "http://allrecipes.com/recipe/171416/aunt-tooties-pineapple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-ts-dwi-rum-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunt-ts-dwi-rum-cake.json
new file mode 100644
index 000000000..934f23174
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-ts-dwi-rum-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.",
+        "In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended.  Make a well in the center of the dry ingredients.  Pour in the rum mixture, stirring until combined.  Stir in the walnuts.",
+        "Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan.  Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.",
+        "Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil.  Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly.  Let mixture cool for 5 minutes, then mix in 10 ounces rum.  Let cool 15 minutes, then apply the rum glaze to the cake.",
+        "To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan.  When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake.  Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top.  It may take 24 hours for the cake to completely absorb all of the rum glaze."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 pinch salt",
+        "1 teaspoon ground allspice",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 1/2 cups white sugar",
+        "1/2 cup vegetable oil",
+        "3 eggs",
+        "1/2 cup milk",
+        "1/4 cup dark rum",
+        "3/4 cup chopped black walnuts",
+        "1 cup butter",
+        "1/4 cup water",
+        "1 cup white sugar",
+        "10 fluid ounces dark rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt T's D.W.I. Rum Cake",
+    "url": "http://allrecipes.com/recipe/21581/aunt-ts-dwi-rum-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-vis-red-skinned-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/aunt-vis-red-skinned-potato-salad.json
new file mode 100644
index 000000000..90f39239f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-vis-red-skinned-potato-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes.",
+        "Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving."
+    ],
+    "ingredients": [
+        "2 pounds new red potatoes",
+        "6 hard-boiled eggs, peeled and chopped",
+        "3 green onions, chopped",
+        "2 cups mayonnaise",
+        "1/4 cup evaporated milk",
+        "2 tablespoons mustard",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Vi's Red Skinned Potato Salad",
+    "url": "http://allrecipes.com/recipe/238899/aunt-vis-red-skinned-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-wandas-turkey-carcass-soup.json b/serverless-fleets/data/input/inferencing/recipes/aunt-wandas-turkey-carcass-soup.json
new file mode 100644
index 000000000..90596a39d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-wandas-turkey-carcass-soup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add  green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.",
+        "Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.",
+        "Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/985551.jpg",
+    "ingredients": [
+        "1 carcass",
+        "3 large carrots, chopped",
+        "1 (15 ounce) can cut green beans, drained",
+        "1 cup chopped celery",
+        "1 cup chopped fresh spinach",
+        "1 cup chopped cabbage",
+        "2 cups white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Wanda's Turkey Carcass Soup",
+    "url": "http://allrecipes.com/recipe/9071/aunt-wandas-turkey-carcass-soup/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunt-zulas-christmas-cutouts.json b/serverless-fleets/data/input/inferencing/recipes/aunt-zulas-christmas-cutouts.json
new file mode 100644
index 000000000..cc2f85000
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunt-zulas-christmas-cutouts.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Cream sugar and shortening together.  Add eggs and dry ingredients.  Add the milk last.",
+        "No need to chill this dough, simply roll out to 1/4 inch thickness, cut out and bake 10-12 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F535539.jpg",
+    "ingredients": [
+        "1 cup shortening",
+        "1 cup confectioners' sugar",
+        "\u00bd teaspoon salt",
+        "2  eggs",
+        "2\u2009\u00be cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "2 tablespoons milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunt Zula's Christmas Cutouts",
+    "url": "http://allrecipes.com/recipe/10062/aunt-zulas-christmas-cutouts/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/auntie-anitas-lobster-stew.json b/serverless-fleets/data/input/inferencing/recipes/auntie-anitas-lobster-stew.json
new file mode 100644
index 000000000..8e19f7194
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/auntie-anitas-lobster-stew.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, 12 to 14 minutes. Once done, remove with a pair of tongs, and allow to cool until cool enough to handle.",
+        "Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs), and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.",
+        "Remove the meat from the claws and tail. Remove the black vein from the tail, cut the meat into bite sized pieces, and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly, until the stew is thick, hot, and has blossomed into a rich salmon color.",
+        "Place the stew in the refrigerator, and let stand 5 to 6 hours. This is one off the secrets of truly fine flavor. It's called aging. Once the stew has aged, return to the stove over medium-low heat, and cook until hot. You do not need salt or pepper when the stew is prepared in this manner."
+    ],
+    "ingredients": [
+        "2 (1 pound) Maine lobsters",
+        "1/2 cup butter",
+        "1 quart whole milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auntie Anita's Lobster Stew",
+    "url": "http://allrecipes.com/recipe/168646/auntie-anitas-lobster-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/auntie-doriss-peach-jam.json b/serverless-fleets/data/input/inferencing/recipes/auntie-doriss-peach-jam.json
new file mode 100644
index 000000000..86f3b470b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/auntie-doriss-peach-jam.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.",
+        "The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.",
+        "While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension."
+    ],
+    "ingredients": [
+        "12 fresh peaches - peeled, pitted and chopped",
+        "4 oranges",
+        "6 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auntie Doris's Peach Jam",
+    "url": "http://allrecipes.com/recipe/90198/auntie-doriss-peach-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/auntie-emilys-rhubarb-pudding.json b/serverless-fleets/data/input/inferencing/recipes/auntie-emilys-rhubarb-pudding.json
new file mode 100644
index 000000000..0d661e21b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/auntie-emilys-rhubarb-pudding.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.",
+        "In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup white sugar",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 cup milk",
+        "2 cups chopped rhubarb",
+        "1 cup packed brown sugar",
+        "1 tablespoon butter or margarine",
+        "3/4 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auntie Emily's Rhubarb Pudding",
+    "url": "http://allrecipes.com/recipe/107029/auntie-emilys-rhubarb-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/auntie-maes-irish-bread.json b/serverless-fleets/data/input/inferencing/recipes/auntie-maes-irish-bread.json
new file mode 100644
index 000000000..0757d0c29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/auntie-maes-irish-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round glass baking dish.",
+        "Mix flour, milk, raisins, sugar, caraway seeds, vegetable oil, baking powder, baking soda, and salt together in a bowl until dough is not wet enough to pour and not dry enough to handle. Add more milk if dough is too dry. Transfer dough to the baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 1/4 cups milk, or more as needed",
+        "1 cup raisins",
+        "3/4 cup white sugar",
+        "2 tablespoons caraway seeds (optional)",
+        "1 tablespoon vegetable oil",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auntie Mae's Irish Bread",
+    "url": "http://allrecipes.com/recipe/241207/auntie-maes-irish-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/auntie-marys-sweet-potato-fritters.json b/serverless-fleets/data/input/inferencing/recipes/auntie-marys-sweet-potato-fritters.json
new file mode 100644
index 000000000..935253e75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/auntie-marys-sweet-potato-fritters.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix sweet potatoes and carrots together in a large bowl. Form into small balls and flatten into patties.",
+        "Heat oil in a large skillet over medium-high heat. Fry patties in hot oil until golden brown, about 1 minute per side. Drain on paper towels; allow to cool slightly, about 5 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "4 sweet potatoes, shredded",
+        "3 large carrots, shredded",
+        "1/2 cup vegetable oil",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auntie Mary's Sweet Potato Fritters",
+    "url": "http://allrecipes.com/recipe/255225/auntie-marys-sweet-potato-fritters/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/auntie-willies-dutch-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/auntie-willies-dutch-apple-pie.json
new file mode 100644
index 000000000..604747d5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/auntie-willies-dutch-apple-pie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, combine butter, sugar, egg and flour. Stir with spoon for a few moments until mixture hangs together a bit. Then use hands to form dough. Pat a bit more than 1/2 of the dough on the bottom and sides of 9 inch pie dish.",
+        "Fill pie shell with apples and dust them with cinnamon. Crumble the rest of the dough over top of apples until they are more or less covered evenly. If desired, sprinkle a handful of sugar over the top for a sugary top crust. Bake in preheated oven for 45 minutes."
+    ],
+    "ingredients": [
+        "1 cup butter, melted",
+        "1 cup superfine sugar",
+        "1 egg",
+        "2 cups cake flour",
+        "8 large tart apples - peeled, cored and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auntie Willie's Dutch Apple Pie",
+    "url": "http://allrecipes.com/recipe/18360/auntie-willies-dutch-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunties-buttermilk-cake.json b/serverless-fleets/data/input/inferencing/recipes/aunties-buttermilk-cake.json
new file mode 100644
index 000000000..73c7d21bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunties-buttermilk-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.",
+        "Cream shortening and sugar together and add 1 tablespoon buttermilk.",
+        "Sift flour three times and add baking powder and salt.",
+        "Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.",
+        "Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts.  Pour batter into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.  Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon."
+    ],
+    "ingredients": [
+        "3/4 cup shortening",
+        "1 1/2 cups white sugar",
+        "2 3/4 cups cake flour",
+        "1/2 teaspoon salt",
+        "4 egg whites",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon buttermilk",
+        "1 teaspoon baking powder",
+        "1 1/2 cups buttermilk",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auntie's Buttermilk Cake",
+    "url": "http://allrecipes.com/recipe/7351/aunties-buttermilk-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunties-chocolate-chip-cookies-with.json b/serverless-fleets/data/input/inferencing/recipes/aunties-chocolate-chip-cookies-with.json
new file mode 100644
index 000000000..b0218b122
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunties-chocolate-chip-cookies-with.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F.",
+        "Combine flour, salt and baking soda in a small bowl.",
+        "Beat butter, Truvia(R) Baking Blend and vanilla (and optional molasses) in a separate large mixing bowl. Mix in egg.",
+        "Gradually stir in flour mixture. Stir in chocolate chips.",
+        "Drop rounded tablespoon on cookie sheets and press down to slightly flatten.",
+        "Bake for 9 to 11 minutes or until lightly browned."
+    ],
+    "ingredients": [
+        "1 1/8 cups flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1/2 cup butter, softened",
+        "1/4 cup Truvia\u00ae Baking Blend, plus",
+        "2 tablespoons Truvia\u00ae Baking Blend",
+        "1/2 teaspoon vanilla",
+        "1 large egg",
+        "1 cup chocolate chips",
+        "1/2 tablespoon molasses* (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auntie's Chocolate Chip Cookies with Truvia\u00ae Baking Blend",
+    "url": "http://allrecipes.com/recipe/235891/aunties-chocolate-chip-cookies-with/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunties-wild-huckleberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/aunties-wild-huckleberry-pie.json
new file mode 100644
index 000000000..257a8e14f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunties-wild-huckleberry-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Roll half the pastry out to fit a 9-inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.",
+        "Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges. Cut vents for steam and place pie on a baking sheet.",
+        "Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until the crust is golden and the juices are bubbling, 45 to 55 minutes more. You'll need to bake the pie longer if the berries were frozen. Cool pie on wire rack."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "4 cups huckleberries",
+        "2 1/2 tablespoons tapioca",
+        "2/3 cup white sugar",
+        "1/4 teaspoon salt",
+        "1/2 cup packed brown sugar",
+        "1 tablespoon cider vinegar",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auntie's Wild Huckleberry Pie",
+    "url": "http://allrecipes.com/recipe/12339/aunties-wild-huckleberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunty-lauras-shortbread.json b/serverless-fleets/data/input/inferencing/recipes/aunty-lauras-shortbread.json
new file mode 100644
index 000000000..e647be0ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunty-lauras-shortbread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream together butter and sugar.  Mix in rice flour until well blended.  Add all-purpose flour.  Remove from bowl.",
+        "Knead dough for 5 minutes.  Roll dough out and place in a greased and floured 9 x 13 inch pan.",
+        "Prick the top with a fork.  Bake 35 minutes or until golden brown and a knife inserted in the middle comes out clean.  Cut into bars and allow to cool in the pan."
+    ],
+    "ingredients": [
+        "2 cups butter",
+        "1 cup fructose (fruit sugar)",
+        "1 cup white rice flour",
+        "3 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunty Laura's Shortbread",
+    "url": "http://allrecipes.com/recipe/10540/aunty-lauras-shortbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aunty-pastos-seafood-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/aunty-pastos-seafood-lasagna.json
new file mode 100644
index 000000000..642fefb77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aunty-pastos-seafood-lasagna.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles.  Set aside.",
+        "Melt butter or margarine in a small saute pan over medium heat.  Add onion; cook and stir until tender.  Add cream cheese, cottage cheese, egg, basil, and salt and pepper.",
+        "In a medium bowl, combine soup, milk, and wine.  Stir in crab, shrimp, and mushrooms.",
+        "Place 4 noodles in the bottom of a well oiled 9x13 inch pan.  Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese.  Repeat layers.",
+        "Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.  Top with sharp  cheese, and parmesan cheese. Brown lasagna under broiler.   Remove from oven, and let stand 15 minutes before   serving."
+    ],
+    "ingredients": [
+        "8 lasagna noodles",
+        "2 tablespoons butter",
+        "1 cup chopped onion",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 1/2 cups cottage cheese, creamed",
+        "1 egg, beaten",
+        "2 teaspoons dried basil",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "2 (10.75 ounce) cans condensed cream of mushroom soup",
+        "1/3 cup milk",
+        "1/3 cup dry white wine",
+        "1 (6 ounce) can crabmeat",
+        "1 pound cooked salad shrimp",
+        "1/4 cup grated Parmesan cheese",
+        "1/2 cup shredded sharp Cheddar cheese",
+        "2 cups fresh sliced mushrooms"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aunty Pasto's Seafood Lasagna",
+    "url": "http://allrecipes.com/recipe/12704/aunty-pastos-seafood-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aurillas-anise-biscuit-mix-cookies.json b/serverless-fleets/data/input/inferencing/recipes/aurillas-anise-biscuit-mix-cookies.json
new file mode 100644
index 000000000..638de5d1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aurillas-anise-biscuit-mix-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, stir together buttermilk baking mix, flour, sugar, and nuts. In another smaller bowl, whisk together eggs, anise extract, and water. Pour liquid over the dry ingredients and stir until well combined.  Dough should have a dry consistency like biscuit dough. Roll dough into walnut sized balls and place on a cookie sheet.  Bake in the preheated oven for 12 to 15 minutes. Cookies should be a light golden brown. Remove to cool on a rack. When cool, paint with glaze.",
+        "For glaze: Mix confectioners' sugar with anise extract and food coloring. Add water 1 tablespoon at a time. Stir until smooth. Water may be adjusted to give the glaze a creamy paint-like consistency.  Paint the cookies with a pastry brush, or dip them in the glaze with a slotted spoon. Let the cookies dry on waxed paper or on cooling racks. If you do not glaze the cookies, they will become rock-hard in texture."
+    ],
+    "ingredients": [
+        "5 cups buttermilk baking mix",
+        "1 cup all-purpose flour",
+        "2 cups white sugar",
+        "2 egg",
+        "3/4 cup water",
+        "1 tablespoon anise extract",
+        "1 cup chopped pecans",
+        "2 cups confectioners' sugar",
+        "3 tablespoons water",
+        "1 teaspoon anise extract",
+        "3 drops red food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aurilla's Anise Biscuit Mix Cookies",
+    "url": "http://allrecipes.com/recipe/11523/aurillas-anise-biscuit-mix-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aush-afghani-chili.json b/serverless-fleets/data/input/inferencing/recipes/aush-afghani-chili.json
new file mode 100644
index 000000000..2a05650cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aush-afghani-chili.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours.",
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 onion, coarsely chopped",
+        "1 (28 ounce) can diced tomatoes, with juice",
+        "1 tablespoon minced garlic",
+        "1 teaspoon crushed red pepper flakes",
+        "1 1/2 tablespoons ground cumin",
+        "2 teaspoons chili powder",
+        "1 1/2 tablespoons dried mint",
+        "2 tablespoons garam masala",
+        "1 (15 ounce) can garbanzo beans (chickpeas), drained",
+        "1 (10 ounce) box frozen chopped spinach, thawed and drained",
+        "1 (16 ounce) package fettuccine, broken in half",
+        "1 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aush (Afghani Chili)",
+    "url": "http://allrecipes.com/recipe/179627/aush-afghani-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aussie-barbequed-boneless-leg-of-lamb.json b/serverless-fleets/data/input/inferencing/recipes/aussie-barbequed-boneless-leg-of-lamb.json
new file mode 100644
index 000000000..6770c8544
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aussie-barbequed-boneless-leg-of-lamb.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.",
+        "Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.",
+        "Preheat an outdoor grill for medium-low heat, and lightly oil grate.",
+        "Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce."
+    ],
+    "ingredients": [
+        "1 cup vegetable oil",
+        "1/2 cup distilled white vinegar",
+        "2 cloves garlic, minced",
+        "1 tablespoon salt",
+        "1/2 teaspoon ground black pepper, or to taste",
+        "1 (3 pound) boneless leg of lamb, trimmed of fat",
+        "1/2 cup water",
+        "1/2 cup lemon juice",
+        "3/4 cup vegetable oil",
+        "2 1/2 cups tomato puree",
+        "2 cups chopped onion",
+        "2 tablespoons distilled white vinegar",
+        "2 teaspoons hot pepper sauce (e.g. Tabasco\u2122)",
+        "1 teaspoon minced hot green chile peppers",
+        "2 cloves garlic, minced",
+        "1 tablespoon dry mustard powder",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aussie Barbequed Boneless Leg of Lamb",
+    "url": "http://allrecipes.com/recipe/95415/aussie-barbequed-boneless-leg-of-lamb/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aussie-beef-and-peppers-with-gnocchi.json b/serverless-fleets/data/input/inferencing/recipes/aussie-beef-and-peppers-with-gnocchi.json
new file mode 100644
index 000000000..2287d9c75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aussie-beef-and-peppers-with-gnocchi.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over high heat. Add beef and cook until browned, about 2 minutes. Transfer the beef to a bowl and cover with plastic wrap to keep warm. Reserve the oil in the skillet.",
+        "Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes. Stir in the tomatoes and paprika; bring to a boil over medium-high heat. Reduce heat to low and simmer until sauce thickens, about 5 minutes. Combine the beef with the tomato mixture and stir.",
+        "Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add gnocchi and cook until they float, 2 to 3 minutes. Drain, then toss the gnocchi in the sauce and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 pound flank steak, cut into strips",
+        "1 onion, thinly sliced",
+        "1 teaspoon minced garlic",
+        "1 (6 ounce) package fresh button mushrooms, sliced",
+        "1 red bell pepper, cut into strips",
+        "1 yellow bell pepper, cut into strips",
+        "1 (14.4 ounce) can diced tomatoes",
+        "1 teaspoon smoked sweet paprika",
+        "1 (1 pound) package potato gnocchi"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aussie Beef and Peppers with Gnocchi",
+    "url": "http://allrecipes.com/recipe/142663/aussie-beef-and-peppers-with-gnocchi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aussie-breakfast-egg-mess.json b/serverless-fleets/data/input/inferencing/recipes/aussie-breakfast-egg-mess.json
new file mode 100644
index 000000000..a01451f32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aussie-breakfast-egg-mess.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl.",
+        "Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese. If desired, stir in the ketchup."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/2 cup diced onion",
+        "1/2 cup diced green bell pepper",
+        "1/2 cup sliced fresh mushrooms",
+        "1/2 cup diced bacon",
+        "4 eggs, lightly beaten",
+        "salt and ground black pepper to taste",
+        "1/2 cup diced ripe tomato",
+        "1/2 cup freshly grated Parmesan cheese",
+        "1 tablespoon ketchup (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aussie Breakfast Egg Mess",
+    "url": "http://allrecipes.com/recipe/143403/aussie-breakfast-egg-mess/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aussie-chicken.json b/serverless-fleets/data/input/inferencing/recipes/aussie-chicken.json
new file mode 100644
index 000000000..a3b8d5cf3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aussie-chicken.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.",
+        "In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.",
+        "Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.",
+        "Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness",
+        "2 teaspoons seasoning salt",
+        "6 slices bacon, cut in half",
+        "1/2 cup prepared yellow mustard",
+        "1/2 cup honey",
+        "1/4 cup light corn syrup",
+        "1/4 cup mayonnaise",
+        "1 tablespoon dried onion flakes",
+        "1 tablespoon vegetable oil",
+        "1 cup sliced fresh mushrooms",
+        "2 cups shredded Colby-Monterey Jack cheese",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aussie Chicken",
+    "url": "http://allrecipes.com/recipe/18775/aussie-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aussie-omelet.json b/serverless-fleets/data/input/inferencing/recipes/aussie-omelet.json
new file mode 100644
index 000000000..39c0132ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aussie-omelet.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.",
+        "In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.",
+        "Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm."
+    ],
+    "ingredients": [
+        "1 onion, diced",
+        "1 clove garlic, crushed",
+        "1/2 cup sliced fresh mushrooms",
+        "1/4 cup diced green bell pepper",
+        "12 medium shrimp - peeled and deveined",
+        "5 eggs",
+        "1/2 cup milk",
+        "1 teaspoon curry powder",
+        "salt and pepper to taste",
+        "1 tablespoon olive oil",
+        "4 ounces shredded Cheddar cheese",
+        "1 tomato, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aussie Omelet",
+    "url": "http://allrecipes.com/recipe/33109/aussie-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aussie-works-burger.json b/serverless-fleets/data/input/inferencing/recipes/aussie-works-burger.json
new file mode 100644
index 000000000..88646ee72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aussie-works-burger.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat.",
+        "When the grill is ready, lightly oil the grilling surface. Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.",
+        "Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.",
+        "To Assemble sandwiches: Set bottom of kaiser roll on a plate, and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beet, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise as desired. Place over the burger. Repeat with remaining burgers."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 large onion, sliced",
+        "4 eggs",
+        "4 slices Canadian bacon",
+        "4 pineapple rings",
+        "4 slices Cheddar cheese",
+        "1 (8.25 ounce) can sliced beets, drained",
+        "4 slices tomato",
+        "4 lettuce leaves",
+        "ketchup (optional)",
+        "yellow mustard (optional)",
+        "dill pickle relish (optional)",
+        "mayonnaise (optional)",
+        "4 Kaiser rolls, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aussie Works Burger",
+    "url": "http://allrecipes.com/recipe/70869/aussie-works-burger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/austin-margarita-aka-mexican-martini.json b/serverless-fleets/data/input/inferencing/recipes/austin-margarita-aka-mexican-martini.json
new file mode 100644
index 000000000..7e23b3063
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/austin-margarita-aka-mexican-martini.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the ice cubes into a margarita glass. Pour in the tequila, Cointreau, and Grand Marnier. Pour in the lime juice, orange juice, and lemon juice to taste. Garnish with a pimento stuffed olive if desired"
+    ],
+    "ingredients": [
+        "1/2 cup ice cubes",
+        "1 (1.5 fluid ounce) jigger silver tequila",
+        "1 (1.5 fluid ounce) jigger Cointreau",
+        "2 teaspoons Grand Marnier liqueur (optional)",
+        "2 (1.5 fluid ounce) jiggers freshly squeezed lime juice",
+        "1 (1.5 fluid ounce) jigger freshly squeezed orange juice",
+        "1 (1.5 fluid ounce) jigger freshly squeezed lemon juice",
+        "3 pimento-stuffed green olives (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Austin Margarita (aka Mexican Martini)",
+    "url": "http://allrecipes.com/recipe/171404/austin-margarita-aka-mexican-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/austins-shrimp-alfredo.json b/serverless-fleets/data/input/inferencing/recipes/austins-shrimp-alfredo.json
new file mode 100644
index 000000000..1fb2ce447
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/austins-shrimp-alfredo.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.",
+        "Heat olive oil in a saucepan over medium heat. Add green bell pepper and onion; cook and stir until onions are translucent, about 5 minutes. Add shrimp; cook and stir until pink, 2 to 3 minutes. Stir in ham, seasoned salt, garlic salt, salt, and black pepper.",
+        "Pour cream and milk into the saucepan. Continue to cook, stirring often, until heated through, about 5 minutes. Stir in cheese. Let sauce cook until thickened, about 5 minutes. Add pasta and toss to coat."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package angel hair pasta",
+        "1 tablespoon olive oil, or to taste",
+        "1 green bell pepper, diced",
+        "1 small onion, diced",
+        "1 1/2 pounds frozen medium shrimp, thawed",
+        "8 ounces cooked ham, diced",
+        "1 teaspoon spicy seasoned salt (such as Lawry's\u00ae)",
+        "1/2 teaspoon garlic salt",
+        "salt and ground black pepper to taste",
+        "1 quart heavy whipping cream",
+        "1/4 cup milk",
+        "1/2 cup Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Austin's Shrimp Alfredo",
+    "url": "http://allrecipes.com/recipe/246763/austins-shrimp-alfredo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/australian-bbq-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/australian-bbq-meatballs.json
new file mode 100644
index 000000000..889b41899
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/australian-bbq-meatballs.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk until you have a nice texture for forming meatballs. You may not need all of the milk. Form the meat into balls slightly smaller than golf balls. Place them in a greased baking dish.",
+        "Bake the meatballs for 30 minutes in the preheated oven. Once the meatballs are in the oven, start making the sauce straight away.",
+        "Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.",
+        "Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.",
+        "These meatballs taste even better after they have been left to rest for a while to soak up the sauce. I usually make the recipe at lunchtime and let it cool. I put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. This is not necessary but it makes it taste even better!"
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/2 cup bread crumbs",
+        "2 small onions, chopped",
+        "1 tablespoon curry powder",
+        "1 tablespoon dried Italian seasoning",
+        "1 egg, beaten",
+        "1 clove garlic, minced",
+        "1/2 cup milk",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 tablespoon margarine",
+        "2 small onions, chopped",
+        "3/4 cup ketchup",
+        "1/2 cup beef stock",
+        "1/4 cup steak sauce",
+        "1/2 cup Worcestershire sauce",
+        "2 tablespoons white vinegar",
+        "2 tablespoons instant coffee granules",
+        "1/2 cup packed brown sugar",
+        "3 tablespoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Australian BBQ Meatballs",
+    "url": "http://allrecipes.com/recipe/73144/australian-bbq-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/australian-deep-fried-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/australian-deep-fried-chicken-wings.json
new file mode 100644
index 000000000..58fc5b54c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/australian-deep-fried-chicken-wings.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.",
+        "Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.",
+        "Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve."
+    ],
+    "ingredients": [
+        "8 chicken wings",
+        "4 tablespoons soy sauce",
+        "3 tablespoons oyster sauce",
+        "3 tablespoons sweet sherry",
+        "salt and pepper to taste",
+        "1/2 cup all-purpose flour",
+        "1/2 cup corn flour",
+        "1 quart oil for deep frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Australian Deep Fried Chicken Wings",
+    "url": "http://allrecipes.com/recipe/20201/australian-deep-fried-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/australian-english-trifle.json b/serverless-fleets/data/input/inferencing/recipes/australian-english-trifle.json
new file mode 100644
index 000000000..4c337a9dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/australian-english-trifle.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the cake in a glass serving bowl and cover with the canned fruit.  Prepare gelatin according to package instructions and pour over fruit and cake.",
+        "Combine custard powder and sugar in a small saucepan over medium heat.  Stir in milk and cook until thick and creamy.  Pour over sponge cake mixture.  Chill until set."
+    ],
+    "ingredients": [
+        "1 (10 inch) sponge cake, cut in cubes",
+        "1 (15.25 ounce) can fruit cocktail, drained",
+        "1 (3 ounce) package port wine flavored gelatin mix",
+        "2 tablespoons custard powder",
+        "4 teaspoons white sugar",
+        "1/2 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Australian English Trifle",
+    "url": "http://allrecipes.com/recipe/18985/australian-english-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/australian-federation-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/australian-federation-biscuits.json
new file mode 100644
index 000000000..8011ca37a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/australian-federation-biscuits.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.",
+        "In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.",
+        "Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2/3 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "1/2 teaspoon baking soda",
+        "1/4 cup hot water",
+        "1 1/2 cups chopped pitted dates",
+        "1 1/2 cups golden raisins",
+        "1 2/3 cups all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Australian Federation Biscuits",
+    "url": "http://allrecipes.com/recipe/25814/australian-federation-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/australian-pavlovas-with-ginger-and-tropical-fruits-3017.json b/serverless-fleets/data/input/inferencing/recipes/australian-pavlovas-with-ginger-and-tropical-fruits-3017.json
new file mode 100644
index 000000000..b0a723acc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/australian-pavlovas-with-ginger-and-tropical-fruits-3017.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat oven to 200\u00b0F. Line 2 large baking sheets with foil; butter foil. Beat whites and cream of tartar in large bowl to soft peaks. Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.",
+        "Spoon meringue into pastry bag fitted with plain 1/2-inch round tip. Pipe 3 1/2-inch-diameter meringue ring on prepared sheet. Pipe another ring atop first. Pipe meringue inside ring to create thin base, covering bottom of ring completely. Repeat, forming 6 meringue shells total.",
+        "Bake meringues 1 1/2 hours (they will not color). Turn oven off. Leave meringues in closed oven 1 1/2 hours longer. (Can be made 1 day ahead. Store between layers of waxed paper in airtight container.)",
+        "Slice 1 1/2 mangoes; chill. Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar. Mix in enough water to thin to sauce consistency. (Can be made 6 hours ahead. Chill.)",
+        "Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks. Drizzle 1/4 cup mango sauce onto each of 6 plates. Place 1 meringue on each plate. Spoon 1/3 cup cream into center of each meringue. Top with pineapple, kiwi and sliced mango. Sprinkle with 1 tablespoon ginger."
+    ],
+    "ingredients": [
+        "4 large egg whites, room temperature",
+        "1/4 teaspoon cream of tartar",
+        "1 cup plus 2 tablespoons sugar",
+        "5 tablespoons minced crystallized ginger",
+        "2 teaspoons cornstarch",
+        "1/4 teaspoon ground cardamom",
+        "3 large mangoes, peeled, pitted",
+        "5 tablespoons (about) water",
+        "1 cup chilled whipping cream",
+        "1/2 cup chilled sour cream",
+        "1 1/2 teaspoons vanilla extract",
+        "1/4 pineapple, peeled, cored, cut into wedges",
+        "2 kiwis, peeled, cut into rounds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Kiwi",
+        "Mango",
+        "Pineapple",
+        "Anniversary",
+        "Sour Cream",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Australian Pavlovas with Ginger and Tropical Fruits",
+    "url": "http://www.epicurious.com/recipes/food/views/australian-pavlovas-with-ginger-and-tropical-fruits-3017"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/australian-style-pumpkin-scones.json b/serverless-fleets/data/input/inferencing/recipes/australian-style-pumpkin-scones.json
new file mode 100644
index 000000000..93973a747
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/australian-style-pumpkin-scones.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.",
+        "Bake in the preheated oven until lightly browned, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon butter, at room temperature",
+        "2 cups self-rising flour",
+        "1/2 cup white sugar",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1 cup cooked and mashed pumpkin",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Australian-Style Pumpkin Scones",
+    "url": "http://allrecipes.com/recipe/245041/australian-style-pumpkin-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/austrian-chocolate-balls.json b/serverless-fleets/data/input/inferencing/recipes/austrian-chocolate-balls.json
new file mode 100644
index 000000000..5b85ec9fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/austrian-chocolate-balls.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.",
+        "Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.",
+        "In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container."
+    ],
+    "ingredients": [
+        "2 (1 ounce) squares unsweetened chocolate",
+        "1/3 cup butter",
+        "1 cup white sugar",
+        "1 egg",
+        "1 egg yolk",
+        "1/2 teaspoon almond extract",
+        "1 1/3 cups all-purpose flour",
+        "1/2 cup finely chopped walnuts",
+        "1 (1 ounce) square unsweetened chocolate",
+        "1 tablespoon butter",
+        "1/4 teaspoon vanilla extract",
+        "1 cup confectioners' sugar",
+        "3 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Austrian Chocolate Balls",
+    "url": "http://allrecipes.com/recipe/22225/austrian-chocolate-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/austrian-jam-cookies.json b/serverless-fleets/data/input/inferencing/recipes/austrian-jam-cookies.json
new file mode 100644
index 000000000..70defae22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/austrian-jam-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.",
+        "Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.",
+        "Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag.  Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1 egg yolk",
+        "1 1/2 cups all-purpose flour",
+        "2/3 cup chopped almonds",
+        "1 cup raspberry jam"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Austrian Jam Cookies",
+    "url": "http://allrecipes.com/recipe/11550/austrian-jam-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/austrian-pancake.json b/serverless-fleets/data/input/inferencing/recipes/austrian-pancake.json
new file mode 100644
index 000000000..231274aac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/austrian-pancake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C).",
+        "In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. Pour the batter over the melted margarine.",
+        "Place the skillet in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with maple syrup and enjoy!"
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "2 tablespoons sugar",
+        "1 cup milk",
+        "3 eggs",
+        "1 cup heavy cream",
+        "2 tablespoons margarine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Austrian Pancake",
+    "url": "http://allrecipes.com/recipe/57722/austrian-pancake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/austrian-peach-cookie.json b/serverless-fleets/data/input/inferencing/recipes/austrian-peach-cookie.json
new file mode 100644
index 000000000..8eb383df2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/austrian-peach-cookie.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (170 degrees C).",
+        "Combine sugar, oil, milk, eggs, baking powder and vanilla  in large bowl.  Blend in enough flour to form a soft dough.",
+        "Roll into walnut size balls. Place on ungreased cookie sheets",
+        "Bake for 15-20 minutes.   Cookies will be pale. Remove to rack to cool.",
+        "Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend.",
+        "Fill cookies with crumb mixture. Press 2 cookies together to form peach.",
+        "Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf or purchase the plastic peach leaves."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "3/4 cup vegetable oil",
+        "1/2 cup milk",
+        "2 eggs",
+        "3/4 teaspoon baking powder",
+        "1/2 teaspoon vanilla extract",
+        "3 2/3 cups all-purpose flour",
+        "1 cup apricot preserves",
+        "1/2 cup chopped almonds",
+        "3 ounces cream cheese, softened",
+        "2 tablespoons instant tea powder",
+        "2 1/2 tablespoons brandy",
+        "3/4 teaspoon ground cinnamon",
+        "1/4 cup red decorator sugar",
+        "1/2 cup orange decorator sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Austrian Peach Cookie",
+    "url": "http://allrecipes.com/recipe/10046/austrian-peach-cookie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/austrian-peach-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/austrian-peach-cookies-ii.json
new file mode 100644
index 000000000..dc2949392
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/austrian-peach-cookies-ii.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C).",
+        "In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.",
+        "Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.",
+        "When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum  and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.",
+        "Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first  in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect."
+    ],
+    "ingredients": [
+        "3/4 cup unsalted butter",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "3 3/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 cup milk",
+        "1/4 cup semisweet chocolate chips",
+        "2/3 cup apricot jam",
+        "1/3 cup ground pecans",
+        "2 teaspoons rum",
+        "1/4 cup water",
+        "1 cup white sugar",
+        "2 drops red food coloring",
+        "4 drops yellow food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Austrian Peach Cookies II",
+    "url": "http://allrecipes.com/recipe/20137/austrian-peach-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/austrian-sweet-cheese-crepes-baked-in-custard-13508.json b/serverless-fleets/data/input/inferencing/recipes/austrian-sweet-cheese-crepes-baked-in-custard-13508.json
new file mode 100644
index 000000000..454837a0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/austrian-sweet-cheese-crepes-baked-in-custard-13508.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.",
+        "Preheat oven to 400\u00b0F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.",
+        "Working with 1 cr\u00eape at a time, spread 2 generous tablespoons filling on each cr\u00eape, leaving a 1/2-inch border all around, and roll up cr\u00eapes jelly-roll fashion. With a sharp knife cut cr\u00eapes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Cr\u00eapes may be prepared up to this point 4 hours ahead and chilled, covered. Bring cr\u00eapes to at room temperature before proceeding.",
+        "In a small bowl whisk together eggs, granulated sugar, and milk and pour over cr\u00eapes, letting custard seep between layers. Bake cr\u00eapes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.",
+        "Dust cr\u00eapes with confectioners' sugar and serve with apricot caramel sauce."
+    ],
+    "ingredients": [
+        "1/2 cup dried currants",
+        "1 cup boiling-hot water",
+        "two 8-ounce packages cream cheese, softened",
+        "1/2 cup apricot jam",
+        "2 large eggs, separated",
+        "1 teaspoon freshly grated lemon zest",
+        "1 teaspoon vanilla",
+        "1/4 cup granulated sugar",
+        "about 25 Austrian cr\u00eapes",
+        "2 large eggs",
+        "3 tablespoons granulated sugar",
+        "1 cup milk",
+        "confectioners' sugar for dusting",
+        "Accompaniment: apricot caramel sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Currant",
+        "Apricot",
+        "Winter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Austrian Sweet Cheese Crepes Baked in Custard",
+    "url": "http://www.epicurious.com/recipes/food/views/austrian-sweet-cheese-crepes-baked-in-custard-13508"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/austrian-tea-cakes.json b/serverless-fleets/data/input/inferencing/recipes/austrian-tea-cakes.json
new file mode 100644
index 000000000..41167ea8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/austrian-tea-cakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a large bowl, cream together the butter, 1/4 cup powdered sugar, and vanilla until smooth and light.  Add the flour, salt, and ground hazelnuts; stir together until well combined.  Chill dough for 1 hour, then drop onto greased cookie sheets in rounded teaspoons.",
+        "Bake in preheated oven for 25 minutes.  Allow to cool for 10 minutes, then roll in powdered sugar.  Cool completely on a wire rack, then roll in powdered sugar once again."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1/4 cup powdered sugar",
+        "2 teaspoons vanilla extract",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "2 cups ground hazelnuts or almonds",
+        "powdered sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Austrian Tea Cakes",
+    "url": "http://allrecipes.com/recipe/109917/austrian-tea-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-and-easy-shrimp-curry.json b/serverless-fleets/data/input/inferencing/recipes/authentic-and-easy-shrimp-curry.json
new file mode 100644
index 000000000..70dd7aa55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-and-easy-shrimp-curry.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.",
+        "Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice."
+    ],
+    "ingredients": [
+        "1/4 cup vegetable oil",
+        "1 large onion, chopped",
+        "10 fresh curry leaves (optional)",
+        "1 tablespoon ginger garlic paste",
+        "1 teaspoon ground coriander",
+        "2/3 teaspoon salt",
+        "1/2 teaspoon ground turmeric",
+        "1 tomato, finely chopped",
+        "1 teaspoon ground red chile pepper",
+        "2 pounds medium shrimp - peeled and deveined",
+        "1/4 cup water",
+        "1 teaspoon garam masala",
+        "chopped fresh cilantro to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic and Easy Shrimp Curry",
+    "url": "http://allrecipes.com/recipe/93597/authentic-and-easy-shrimp-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-arawak-bar-b-q-sauce.json b/serverless-fleets/data/input/inferencing/recipes/authentic-arawak-bar-b-q-sauce.json
new file mode 100644
index 000000000..f8af3b62e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-arawak-bar-b-q-sauce.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir again before using with fish or meat. Discard any remaining sauce."
+    ],
+    "ingredients": [
+        "6 green onions, chopped",
+        "3 tablespoons minced shallots",
+        "2 cloves garlic, minced",
+        "1 teaspoon ground ginger",
+        "1 tablespoon ground allspice",
+        "1 teaspoon ground black pepper",
+        "2 scotch bonnet chile peppers, chopped",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 teaspoon salt",
+        "1 tablespoon brown sugar",
+        "1/2 cup fresh orange juice",
+        "1/2 cup cider vinegar",
+        "1/4 cup red wine",
+        "1/4 cup soy sauce",
+        "1/4 cup vegetable oil",
+        "1 tablespoon molasses"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Arawak Bar-B-Q Sauce",
+    "url": "http://allrecipes.com/recipe/15150/authentic-arawak-bar-b-q-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-bahamian-peas-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/authentic-bahamian-peas-and-rice.json
new file mode 100644
index 000000000..8826ff649
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-bahamian-peas-and-rice.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.",
+        "Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1  onion, chopped",
+        "\u00bd  green bell pepper, chopped",
+        "8 ounces cubed cooked ham",
+        "1 tablespoon tomato paste",
+        "1  tomato, chopped",
+        "2 slices bacon - cooked and crumbled (optional)",
+        "8 ounces corned beef, chopped",
+        "1 (15 ounce) can pigeon peas, drained",
+        "2 sprigs fresh thyme",
+        "salt and pepper to taste",
+        "1 (10 ounce) can coconut milk",
+        "6 cups water",
+        "1 teaspoon browning sauce",
+        "3 cups uncooked brown rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Bahamian Peas and Rice",
+    "url": "http://allrecipes.com/recipe/76409/authentic-bahamian-peas-and-rice/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-bangladeshi-beef-curry.json b/serverless-fleets/data/input/inferencing/recipes/authentic-bangladeshi-beef-curry.json
new file mode 100644
index 000000000..6e1126ec0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-bangladeshi-beef-curry.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.",
+        "Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.",
+        "Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.",
+        "Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 onion, chopped",
+        "6 cloves garlic, minced",
+        "5 green chile peppers, finely sliced",
+        "1 teaspoon ginger paste",
+        "3 whole cardamom seeds",
+        "2 whole cloves",
+        "1 1/2 (2 inch) cinnamon sticks",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground coriander",
+        "1 teaspoon ground turmeric",
+        "1 teaspoon garlic powder",
+        "1 teaspoon cayenne pepper",
+        "1 cup water",
+        "2 pounds boneless beef chuck, cut into 1-1/2-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Bangladeshi Beef Curry",
+    "url": "http://allrecipes.com/recipe/193585/authentic-bangladeshi-beef-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-canadian-steak-spice-eh.json b/serverless-fleets/data/input/inferencing/recipes/authentic-canadian-steak-spice-eh.json
new file mode 100644
index 000000000..95a904b7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-canadian-steak-spice-eh.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place white peppercorns into a mini food processor or spice grinder; pulse several times. Add coriander seed, dill seed, mustard seed, and red pepper flakes to food processor; pulse until seeds are broken into a coarse mixture.",
+        "Transfer spice mixture to a small bowl; stir in garlic and kosher salt. Store mixture in an airtight glass container; shake before using."
+    ],
+    "ingredients": [
+        "2 tablespoons white peppercorns",
+        "1 tablespoon coriander seed",
+        "2 teaspoons dill seed",
+        "2 teaspoons mustard seed",
+        "1 teaspoon red pepper flakes",
+        "2 tablespoons dried minced garlic",
+        "2 tablespoons kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Canadian Steak Spice, Eh?",
+    "url": "http://allrecipes.com/recipe/247313/authentic-canadian-steak-spice-eh/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-chicken-adobo.json b/serverless-fleets/data/input/inferencing/recipes/authentic-chicken-adobo.json
new file mode 100644
index 000000000..fd95ac963
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-chicken-adobo.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.",
+        "Remove chicken from the marinade and pat dry. Reserve the marinade.",
+        "Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.",
+        "Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.",
+        "Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes."
+    ],
+    "ingredients": [
+        "2 cups coconut vinegar",
+        "1/2 cup soy sauce",
+        "1 head garlic, peeled and coarsely chopped",
+        "10 bay leaves",
+        "1 tablespoon garlic powder",
+        "1 1/2 teaspoons ground black pepper",
+        "1 1/2 teaspoons annatto powder",
+        "5 1/2 pounds cut-up chicken parts",
+        "3 tablespoons vegetable oil, divided",
+        "1 head garlic, peeled and coarsely chopped",
+        "1 1/2 teaspoons annatto powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Chicken Adobo",
+    "url": "http://allrecipes.com/recipe/231544/authentic-chicken-adobo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-chicken-tikka-masala.json b/serverless-fleets/data/input/inferencing/recipes/authentic-chicken-tikka-masala.json
new file mode 100644
index 000000000..5669990f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-chicken-tikka-masala.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.",
+        "Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.",
+        "Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.",
+        "Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.",
+        "Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro."
+    ],
+    "ingredients": [
+        "1/4 cup plain yogurt",
+        "2 teaspoons garam masala",
+        "2 teaspoons paprika",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon ground coriander",
+        "1 pound skinless, boneless chicken breast - cut into 1-inch strips",
+        "3 tablespoons vegetable oil",
+        "1 teaspoon cumin seeds",
+        "1 large onion, chopped",
+        "3 cloves garlic, minced",
+        "1 tablespoon grated fresh ginger",
+        "2 green chile peppers, minced",
+        "2 Roma tomatoes, diced",
+        "1/2 cup tomato paste",
+        "1/4 cup water",
+        "1 teaspoon garam masala",
+        "1/2 teaspoon ground coriander",
+        "1/2 teaspoon ground turmeric",
+        "1/2 cup heavy whipping cream",
+        "1/2 teaspoon salt, or to taste",
+        "1/2 bunch cilantro for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Chicken Tikka Masala",
+    "url": "http://allrecipes.com/recipe/228446/authentic-chicken-tikka-masala/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-chile-con-queso.json b/serverless-fleets/data/input/inferencing/recipes/authentic-chile-con-queso.json
new file mode 100644
index 000000000..93e76f4bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-chile-con-queso.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk.  Reduce heat to low and simmer, stirring frequently, until the cheese has melted."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1/2 onion, diced",
+        "1 tomato, diced",
+        "10 large roasted green chile peppers, seeded and chopped",
+        "1/2 cup shredded queso asadero (white Mexican cheese)",
+        "1/4 cup shredded Monterey Jack cheese",
+        "1/4 cup milk",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Chile con Queso",
+    "url": "http://allrecipes.com/recipe/185796/authentic-chile-con-queso/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-chinese-egg-rolls-from-a-c.json b/serverless-fleets/data/input/inferencing/recipes/authentic-chinese-egg-rolls-from-a-c.json
new file mode 100644
index 000000000..0b5313527
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-chinese-egg-rolls-from-a-c.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.",
+        "Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.",
+        "To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.",
+        "Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).",
+        "Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels."
+    ],
+    "ingredients": [
+        "4 teaspoons vegetable oil",
+        "3 eggs, beaten",
+        "1 medium head cabbage, finely shredded",
+        "1/2 carrot, julienned",
+        "1 (8 ounce) can shredded bamboo shoots",
+        "1 cup dried, shredded wood ear mushroom, rehydrated",
+        "1 pound Chinese barbequed or roasted pork, cut into matchsticks",
+        "2 green onions, thinly sliced",
+        "2 1/2 teaspoons soy sauce",
+        "1 teaspoon salt",
+        "1 teaspoon sugar",
+        "1/2 teaspoon monosodium glutamate (MSG)",
+        "1 (14 ounce) package egg roll wrappers",
+        "1 egg white, beaten",
+        "4 cups oil for frying, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Chinese Egg Rolls (from a Chinese person)",
+    "url": "http://allrecipes.com/recipe/61913/authentic-chinese-egg-rolls-from-a-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-chinese-steamed-fish.json b/serverless-fleets/data/input/inferencing/recipes/authentic-chinese-steamed-fish.json
new file mode 100644
index 000000000..ab6953778
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-chinese-steamed-fish.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot. Bring to a rolling boil. Scrub the scales off of the fish and rinse with cold water. Place the fish onto a small metal plate, belly side down.",
+        "Place into the steamer and cover. Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes. Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.",
+        "While the fish is steaming, combine the vegetable oil, green onions, and ginger in a small saucepan. Cook over medium-high heat until the ginger bubbles. Carefully pour the hot oil over the steamed fish. Drizzle with soy sauce to serve."
+    ],
+    "ingredients": [
+        "1 (4 pound) whole rockfish, dressed",
+        "1/4 cup vegetable oil",
+        "1 green onion, thinly sliced diagonally",
+        "1 (1 inch) piece fresh ginger, peeled and cut into matchstick strips",
+        "1/2 cup soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Chinese Steamed Fish",
+    "url": "http://allrecipes.com/recipe/159260/authentic-chinese-steamed-fish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-cincinnati-chili.json b/serverless-fleets/data/input/inferencing/recipes/authentic-cincinnati-chili.json
new file mode 100644
index 000000000..2667aaf7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-cincinnati-chili.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.",
+        "The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3771&h=1974&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2746439.jpg",
+    "ingredients": [
+        "2 pounds lean ground beef",
+        "1 quart water, or amount to cover",
+        "2  onions, finely chopped",
+        "1 (15 ounce) can tomato sauce",
+        "2 tablespoons vinegar",
+        "2 teaspoons Worcestershire sauce",
+        "4 cloves garlic, minced",
+        "\u00bd (1 ounce) square unsweetened chocolate",
+        "\u00bc cup chili powder",
+        "1\u2009\u00bd teaspoons salt",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground cinnamon",
+        "\u00bd teaspoon ground cayenne pepper",
+        "5  whole cloves",
+        "5  whole allspice berries",
+        "1  bay leaf"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Cincinnati Chili",
+    "url": "http://allrecipes.com/recipe/206953/authentic-cincinnati-chili/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-cochinita-pibil-spicy-mexi.json b/serverless-fleets/data/input/inferencing/recipes/authentic-cochinita-pibil-spicy-mexi.json
new file mode 100644
index 000000000..291a71d77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-cochinita-pibil-spicy-mexi.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.",
+        "Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.",
+        "Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.",
+        "Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.",
+        "Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa."
+    ],
+    "ingredients": [
+        "1 red onion, sliced thin",
+        "3 habanero peppers, sliced",
+        "10 limes, juiced",
+        "salt to taste",
+        "3 ounces dried guajillo chile peppers, seeded and deveined",
+        "1 tablespoon vegetable oil",
+        "salt and pepper to taste",
+        "3 pounds boneless pork shoulder, cut into 1-inch cubes",
+        "3 cups fresh orange juice",
+        "1 cup white vinegar",
+        "1 bulb garlic, peeled",
+        "7 1/2 ounces achiote paste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Cochinita Pibil (Spicy Mexican Pulled Pork)",
+    "url": "http://allrecipes.com/recipe/213709/authentic-cochinita-pibil-spicy-mexi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-dried-chile-pepito-enchilad.json b/serverless-fleets/data/input/inferencing/recipes/authentic-dried-chile-pepito-enchilad.json
new file mode 100644
index 000000000..24221aca3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-dried-chile-pepito-enchilad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring the water to a boil, and set aside. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to 2-inch pieces.",
+        "Place the ancho pieces, onion, and garlic into a dry cast-iron skillet over medium-high heat, and toast, stirring constantly, until the chiles are fragrant and show browned spots, about 5 minutes. In a small separate skillet over medium heat, toast the ground cumin just until fragrant, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily. Pour the toasted cumin into the skillet with the ancho mixture; pour in the hot water.",
+        "Bring the mixture to a boil, then reduce heat to a simmer and cook until the ancho peppers are rehydrated and moist and the mixture is reduced, about 15 minutes. Season to taste with salt, agave syrup, and lemon juice. Remove from heat and let cool for about 15 minutes.",
+        "Pour the ancho mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Stop the blender after about 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if needed until smooth and thickened.",
+        "Return the blended sauce to the cast-iron skillet, bring to a boil, and reduce heat to a simmer. Cook, stirring often, for about 15 more minutes to blend flavors."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "12 whole dried ancho chiles",
+        "1 onion, coarsely chopped",
+        "4 large cloves garlic, lightly crushed",
+        "1 teaspoon ground cumin",
+        "salt to taste",
+        "1 tablespoon agave syrup, or to taste",
+        "1 tablespoon lemon juice, or to taste",
+        "4 fresh chile de arbol peppers, chopped (wear gloves)",
+        "2/3 cup hulled green pumpkin seeds",
+        "1 teaspoon dried Mexican oregano",
+        "2 roma (plum) tomatoes, seeded and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Dried Chile-Pepito Enchilada Sauce",
+    "url": "http://allrecipes.com/recipe/218090/authentic-dried-chile-pepito-enchilad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-elvis-burgers.json b/serverless-fleets/data/input/inferencing/recipes/authentic-elvis-burgers.json
new file mode 100644
index 000000000..6b154ae1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-elvis-burgers.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Divide ground beef into 4 patties, sprinkle with salt and black pepper, and set aside.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and keep warm. Cook onion in the bacon drippings until lightly browned, about 10 minutes, stirring often; sprinkle with sugar during frying if desired. Set onion aside.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Open hamburger buns and place onto a baking sheet with cut sides up; toast under the broiler until browned, 1 to 2 minutes. Set buns aside.",
+        "Pan fry ground beef patties in the same skillet as onions until browned and the juices run clear, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a burger should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese onto each patty and allow cheese to melt.",
+        "To assemble, spread peanut butter onto bottom halves of buns; spread ketchup onto top halves. Top the peanut butter with pickle slices, cooked onion, burgers with cheese, a slice of bacon, several tomato slices, and about 1/4 cup shredded lettuce per sandwich."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "4 thick slices bacon",
+        "salt and ground black pepper to taste",
+        "1 onion, chopped - or more to taste",
+        "1 teaspoon white sugar (optional)",
+        "4 hamburger buns",
+        "4 slices Cheddar cheese",
+        "4 teaspoons peanut butter",
+        "4 teaspoons ketchup, or to taste",
+        "1 large dill pickle, sliced",
+        "1 cup shredded lettuce",
+        "1 tomato, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Elvis Burgers",
+    "url": "http://allrecipes.com/recipe/228318/authentic-elvis-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-enchiladas-verdes.json b/serverless-fleets/data/input/inferencing/recipes/authentic-enchiladas-verdes.json
new file mode 100644
index 000000000..07c6edb41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-enchiladas-verdes.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a saucepan, combine chicken breast  with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt.  Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.",
+        "Place tomatillos and serrano chiles in a pot with water, enough to cover them.  Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).  Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt.  Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch.  Blend all ingredients until they are completely pureed.  Pour salsa in a medium saucepan, and bring to a low boil.",
+        "Pour oil in a frying pan, and allow to get very hot.  Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again.  Place on plates, 3 per person.",
+        "Fill or top tortillas with shredded chicken, then extra green sauce.  Top with crumbled cheese, chopped onion, and chopped cilantro."
+    ],
+    "ingredients": [
+        "2 bone-in chicken breast halves",
+        "2 cups chicken broth",
+        "1/4 white onion",
+        "1 clove garlic",
+        "2 teaspoons salt",
+        "1 pound fresh tomatillos, husks removed",
+        "5 serrano peppers",
+        "1/4 white onion",
+        "1 clove garlic",
+        "1 pinch salt",
+        "12 corn tortillas",
+        "1/4 cup vegetable oil",
+        "1 cup crumbled queso fresco",
+        "1/2 white onion, chopped",
+        "1 bunch fresh cilantro, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Enchiladas Verdes",
+    "url": "http://allrecipes.com/recipe/59900/authentic-enchiladas-verdes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-falafels.json b/serverless-fleets/data/input/inferencing/recipes/authentic-falafels.json
new file mode 100644
index 000000000..1077e0507
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-falafels.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.",
+        "Place soaked and drained chickpeas in a blender or food processor; blend to a paste.",
+        "Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.",
+        "Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.",
+        "Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.",
+        "Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).",
+        "Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.",
+        "Fry balls in hot oil until golden brown, 3 to 5 minutes on each side."
+    ],
+    "ingredients": [
+        "1 cup dried chickpeas",
+        "1/2 teaspoon baking soda",
+        "1 tablespoon water",
+        "1 1/3 tablespoons sesame seeds",
+        "2 teaspoons ground cumin",
+        "1 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground coriander",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon red chili powder",
+        "1/2 teaspoon white sugar",
+        "1/4 teaspoon ground turmeric",
+        "1 pinch asafoetida powder",
+        "1 quart vegetable oil for frying, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Falafels",
+    "url": "http://allrecipes.com/recipe/220870/authentic-falafels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-french-meringues.json b/serverless-fleets/data/input/inferencing/recipes/authentic-french-meringues.json
new file mode 100644
index 000000000..4c88ca81b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-french-meringues.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.",
+        "In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.",
+        "Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature."
+    ],
+    "ingredients": [
+        "4 egg whites",
+        "2 1/4 cups confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic French Meringues",
+    "url": "http://allrecipes.com/recipe/58871/authentic-french-meringues/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-german-bread-bauernbrot.json b/serverless-fleets/data/input/inferencing/recipes/authentic-german-bread-bauernbrot.json
new file mode 100644
index 000000000..297cb948a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-german-bread-bauernbrot.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.",
+        "After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.",
+        "In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.",
+        "When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.",
+        "Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half."
+    ],
+    "ingredients": [
+        "1 1/2 ounces compressed fresh yeast",
+        "1 quart warm water",
+        "2 tablespoons white sugar",
+        "4 cups all-purpose flour",
+        "8 cups white rye flour",
+        "4 cups all-purpose flour",
+        "2 tablespoons salt",
+        "1 teaspoon white sugar",
+        "2 cups warm water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic German Bread (Bauernbrot)",
+    "url": "http://allrecipes.com/recipe/88506/authentic-german-bread-bauernbrot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-german-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/authentic-german-cheesecake.json
new file mode 100644
index 000000000..a3b14fdc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-german-cheesecake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.",
+        "Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.",
+        "Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "2 tablespoons cornstarch",
+        "3 tablespoons all-purpose flour",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 pound small curd cottage cheese",
+        "1/2 cup butter, softened",
+        "4 medium eggs",
+        "1 1/2 tablespoons lemon juice",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic German Cheesecake",
+    "url": "http://allrecipes.com/recipe/87483/authentic-german-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-german-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/authentic-german-potato-salad.json
new file mode 100644
index 000000000..78cad9c69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-german-potato-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.",
+        "Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.",
+        "Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm."
+    ],
+    "ingredients": [
+        "3 cups diced peeled potatoes",
+        "4 slices bacon",
+        "1 small onion, diced",
+        "1/4 cup white vinegar",
+        "2 tablespoons water",
+        "3 tablespoons white sugar",
+        "1 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic German Potato Salad",
+    "url": "http://allrecipes.com/recipe/83097/authentic-german-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-green-goddess-dressing.json b/serverless-fleets/data/input/inferencing/recipes/authentic-green-goddess-dressing.json
new file mode 100644
index 000000000..3c7c1264d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-green-goddess-dressing.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine the mayonnaise, creme fraiche, green onion, chives, parsley, anchovy paste, lemon juice, salt and pepper in the container of a food processor or blender. Blend until you have a thick, rich, creamy delicious dressing."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "1/2 cup creme fraiche",
+        "1/4 cup chopped green onions",
+        "2 tablespoons chopped fresh chives",
+        "2 tablespoons chopped Italian flat leaf parsley",
+        "1 tablespoon anchovy paste",
+        "1 tablespoon fresh lemon juice",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon cracked black peppercorns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Green Goddess Dressing",
+    "url": "http://allrecipes.com/recipe/75733/authentic-green-goddess-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-homemade-yogurt.json b/serverless-fleets/data/input/inferencing/recipes/authentic-homemade-yogurt.json
new file mode 100644
index 000000000..5c88ea110
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-homemade-yogurt.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.",
+        "Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.",
+        "Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.",
+        "Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.",
+        "Refrigerate yogurt several hours or overnight to chill completely."
+    ],
+    "ingredients": [
+        "3/4 cup plain yogurt, preferably Greek-style, with live cultures",
+        "1 quart whole milk",
+        "1 quart half-and-half",
+        "1 pint heavy whipping cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Homemade Yogurt",
+    "url": "http://allrecipes.com/recipe/217189/authentic-homemade-yogurt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-huevos-rancheros.json b/serverless-fleets/data/input/inferencing/recipes/authentic-huevos-rancheros.json
new file mode 100644
index 000000000..3391bbb4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-huevos-rancheros.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.",
+        "Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.",
+        "Place tortillas onto plates, and spread a layer of beans on them. Top with cheese,  a fried egg, crumbled bacon and if desired, salsa."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "4 (6 inch) corn tortillas",
+        "1 cup refried beans with green chilies",
+        "1 teaspoon butter",
+        "4 eggs",
+        "1 cup shredded Cheddar cheese",
+        "8 slices bacon, cooked and crumbled",
+        "1/2 cup salsa (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Huevos Rancheros",
+    "url": "http://allrecipes.com/recipe/57947/authentic-huevos-rancheros/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-hungarian-goulash.json b/serverless-fleets/data/input/inferencing/recipes/authentic-hungarian-goulash.json
new file mode 100644
index 000000000..30cc318d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-hungarian-goulash.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.",
+        "Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "2 large onions, diced",
+        "2 pounds flank steak",
+        "1/8 teaspoon caraway seed",
+        "1/4 teaspoon dried marjoram",
+        "1 clove garlic, minced",
+        "5 tablespoons paprika",
+        "2 cups water",
+        "4 large potatoes, peeled and cubed",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Hungarian Goulash",
+    "url": "http://allrecipes.com/recipe/25369/authentic-hungarian-goulash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-japanese-scallop-soup-with.json b/serverless-fleets/data/input/inferencing/recipes/authentic-japanese-scallop-soup-with.json
new file mode 100644
index 000000000..35cdbd123
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-japanese-scallop-soup-with.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. Rinse with cold water to stop cooking process. Divide noodles between 2 soup bowls.",
+        "Bring 2 1/2 cups water to a boil in a saucepan. Stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. Reduce heat to low. Add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. Pour about half the mixture over each portion of noodles.",
+        "Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 (3 ounce) package instant ramen noodles (exclude seasoning packet)",
+        "2 1/2 cups water",
+        "2 tablespoons soy sauce",
+        "2 tablespoons mirin (Japanese sweet wine)",
+        "1 1/3 teaspoons dashi no moto (instant dashi or fish-broth powder), available at Asian markets",
+        "1 teaspoon rice vinegar",
+        "5 shiitake mushrooms, sliced",
+        "2 green onions, sliced",
+        "1 teaspoon minced fresh ginger",
+        "1 tablespoon butter",
+        "8 scallops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Japanese Scallop Soup with Ramen Noodles",
+    "url": "http://allrecipes.com/recipe/229869/authentic-japanese-scallop-soup-with/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-kicked-up-syrian-hummus.json b/serverless-fleets/data/input/inferencing/recipes/authentic-kicked-up-syrian-hummus.json
new file mode 100644
index 000000000..963f36f00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-kicked-up-syrian-hummus.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil.  Roast in preheated oven for 10 to 15 minutes until golden brown.  Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.",
+        "Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor.  Process until very creamy."
+    ],
+    "ingredients": [
+        "5 unpeeled garlic cloves",
+        "1 tablespoon extra-virgin olive oil",
+        "1 (15 ounce) can garbanzo beans, drained",
+        "1/2 cup tahini",
+        "1/3 cup fresh lemon juice",
+        "1 teaspoon ground cumin",
+        "1 teaspoon salt",
+        "1 tablespoon extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Kicked-Up Syrian Hummus",
+    "url": "http://allrecipes.com/recipe/126786/authentic-kicked-up-syrian-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-korean-bulgogi.json b/serverless-fleets/data/input/inferencing/recipes/authentic-korean-bulgogi.json
new file mode 100644
index 000000000..97305605d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-korean-bulgogi.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.",
+        "Preheat an outdoor grill for medium-high heat.",
+        "Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion."
+    ],
+    "ingredients": [
+        "1 1/2 pounds beef top sirloin, thinly sliced",
+        "2 tablespoons white cooking wine",
+        "1 cup pear juice",
+        "1 teaspoon ground black pepper",
+        "1/4 cup soy sauce",
+        "1 tablespoon white sugar",
+        "2 tablespoons Asian (toasted) sesame oil",
+        "1 tablespoon minced garlic",
+        "2 tablespoons chopped green onion",
+        "1 tablespoon sesame seeds",
+        "1/2 pound fresh mushrooms, halved (optional)",
+        "1/2 onion, chopped (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Korean Bulgogi",
+    "url": "http://allrecipes.com/recipe/193863/authentic-korean-bulgogi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-lebanese-fattoush.json b/serverless-fleets/data/input/inferencing/recipes/authentic-lebanese-fattoush.json
new file mode 100644
index 000000000..3a2e39920
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-lebanese-fattoush.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.",
+        "In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1 teaspoon cornstarch",
+        "1/3 cup lemon juice",
+        "2 cloves garlic, minced",
+        "2 teaspoons sumac powder",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 head romaine lettuce, torn into bite-size pieces",
+        "1 medium cucumber, diced",
+        "2 large tomatoes, diced",
+        "4 green onions, chopped",
+        "1/4 cup chopped fresh flat-leaf parsley",
+        "1/4 cup chopped fresh mint",
+        "1 green bell pepper, seeded and chopped",
+        "1 cup chopped purslane",
+        "1/2 (5 ounce) package arugula",
+        "4 pita rounds, toasted and torn into pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Lebanese Fattoush",
+    "url": "http://allrecipes.com/recipe/89002/authentic-lebanese-fattoush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-louisiana-red-beans-and-ric.json b/serverless-fleets/data/input/inferencing/recipes/authentic-louisiana-red-beans-and-ric.json
new file mode 100644
index 000000000..2a1b57074
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-louisiana-red-beans-and-ric.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Rinse beans, and then soak in a large pot of water overnight.",
+        "In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.",
+        "Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.",
+        "Stir sausage into beans, and continue to simmer for 30 minutes.",
+        "Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice."
+    ],
+    "ingredients": [
+        "1 pound dry kidney beans",
+        "1/4 cup olive oil",
+        "1 large onion, chopped",
+        "1 green bell pepper, chopped",
+        "2 tablespoons minced garlic",
+        "2 stalks celery, chopped",
+        "6 cups water",
+        "2 bay leaves",
+        "1/2 teaspoon cayenne pepper",
+        "1 teaspoon dried thyme",
+        "1/4 teaspoon dried sage",
+        "1 tablespoon dried parsley",
+        "1 teaspoon Cajun seasoning",
+        "1 pound andouille sausage, sliced",
+        "4 cups water",
+        "2 cups long grain white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Louisiana Red Beans and Rice",
+    "url": "http://allrecipes.com/recipe/58211/authentic-louisiana-red-beans-and-ric/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mandelbrot.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mandelbrot.json
new file mode 100644
index 000000000..bfced5f2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mandelbrot.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.",
+        "Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.",
+        "Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.",
+        "Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.",
+        "Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.",
+        "Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more."
+    ],
+    "ingredients": [
+        "1 cup whole almonds",
+        "1/2 cup butter",
+        "1/2 cup white sugar",
+        "1/2 cup firmly packed light brown sugar",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon almond extract",
+        "1 tablespoon finely chopped lemon zest",
+        "1 tablespoon finely chopped orange zest",
+        "2 eggs",
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/8 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mandelbrot",
+    "url": "http://allrecipes.com/recipe/230260/authentic-mandelbrot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-breakfast-tacos.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-breakfast-tacos.json
new file mode 100644
index 000000000..ec0f282bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-breakfast-tacos.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.",
+        "Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.",
+        "Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.",
+        "Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking."
+    ],
+    "ingredients": [
+        "6 ounces chorizo sausage",
+        "8 (6 inch) corn tortillas",
+        "6 eggs",
+        "1/4 cup milk",
+        "1/2 teaspoon pepper",
+        "1/2 teaspoon salt",
+        "1 cup shredded Monterey Jack cheese",
+        "1 dash hot pepper sauce (e.g. Tabasco\u2122), or to taste",
+        "1/2 cup salsa"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mexican Breakfast Tacos",
+    "url": "http://allrecipes.com/recipe/85185/authentic-mexican-breakfast-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-chili-rellenos.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-chili-rellenos.json
new file mode 100644
index 000000000..b9793412e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-chili-rellenos.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.",
+        "Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.",
+        "Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.",
+        "Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side."
+    ],
+    "ingredients": [
+        "6 fresh Anaheim chile peppers",
+        "1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips",
+        "2 eggs, separated",
+        "1 teaspoon baking powder",
+        "3/4 cup all-purpose flour",
+        "1 cup vegetable shortening for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mexican Chili Rellenos",
+    "url": "http://allrecipes.com/recipe/219646/authentic-mexican-chili-rellenos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-corn-bread.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-corn-bread.json
new file mode 100644
index 000000000..cb584e25c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-corn-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grease and flour a 2-quart baking dish.",
+        "Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.",
+        "Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.",
+        "Pour batter into the prepared baking dish.",
+        "Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk (such as La Lechera\u00ae)",
+        "1/2 cup white sugar (optional)",
+        "5 large eggs",
+        "2 teaspoons vanilla extract",
+        "2 (15.25 ounce) cans whole kernel corn, drained and rinsed",
+        "1 (15 ounce) can cream-style corn",
+        "1/2 cup butter, melted",
+        "2 1/2 cups cornmeal",
+        "1/2 cup all-purpose flour",
+        "1 tablespoon baking soda",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mexican Corn Bread",
+    "url": "http://allrecipes.com/recipe/221432/authentic-mexican-corn-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-enchiladas.json
new file mode 100644
index 000000000..4f9cfdcf2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-enchiladas.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.",
+        "Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.",
+        "Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions."
+    ],
+    "ingredients": [
+        "6 dried chile de arbol peppers",
+        "1 clove garlic",
+        "1 teaspoon salt",
+        "3/4 cup water",
+        "1 cup vegetable oil for frying",
+        "18 (6 inch) corn tortillas",
+        "3 cups crumbled queso fresco",
+        "1 cup sour cream",
+        "1 cup shredded lettuce",
+        "2 medium tomatoes, thinly sliced",
+        "1/2 cup chopped green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mexican Enchiladas",
+    "url": "http://allrecipes.com/recipe/77917/authentic-mexican-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-hot-sauce.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-hot-sauce.json
new file mode 100644
index 000000000..d3d352a3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-hot-sauce.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.",
+        "Heat a cast-iron skillet over medium heat.  Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.",
+        "Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined.  Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth."
+    ],
+    "ingredients": [
+        "1 dried guajillo chile",
+        "1 dried chile negro (pasilla) pepper",
+        "2 dried New Mexico chile pods",
+        "1 1/2 cups warm water",
+        "2 cloves garlic, pressed",
+        "1 teaspoon ground cumin",
+        "1 teaspoon salt",
+        "1 teaspoon packed brown sugar",
+        "1 teaspoon white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mexican Hot Sauce",
+    "url": "http://allrecipes.com/recipe/143447/authentic-mexican-hot-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-restaurant-style-sa.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-restaurant-style-sa.json
new file mode 100644
index 000000000..c18afeec6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-restaurant-style-sa.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight."
+    ],
+    "ingredients": [
+        "1 (28 ounce) can crushed tomatoes",
+        "10 slices pickled jalapeno peppers with juice, or to taste",
+        "10 cilantro leaves",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mexican Restaurant Style Salsa",
+    "url": "http://allrecipes.com/recipe/231429/authentic-mexican-restaurant-style-sa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-shrimp-cocktail-co.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-shrimp-cocktail-co.json
new file mode 100644
index 000000000..c78337c7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-shrimp-cocktail-co.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.",
+        "Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour."
+    ],
+    "ingredients": [
+        "1/3 cup Spanish onion, chopped",
+        "1/4 cup freshly squeezed lime juice",
+        "1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed",
+        "2 roma (plum) tomatoes, chopped",
+        "1 cucumber, finely chopped",
+        "1 stalk celery, finely chopped",
+        "1 jalapeno pepper, seeded and finely chopped",
+        "2 teaspoons salt",
+        "2 teaspoons ground black pepper",
+        "1 1/2 cups chilled tomato and clam juice cocktail (such as Clamato\u00ae)",
+        "1 cup chilled ketchup (such as Heinz\u00ae)",
+        "1 bunch fresh cilantro - stems discarded and leaves chopped",
+        "2 tablespoons hot pepper sauce (such as Valentina\u00ae)",
+        "2 avocados - peeled, pitted, and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)",
+    "url": "http://allrecipes.com/recipe/228393/authentic-mexican-shrimp-cocktail-co/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-tortillas.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-tortillas.json
new file mode 100644
index 000000000..5cbc59e18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mexican-tortillas.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.",
+        "With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of  the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.",
+        "Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.",
+        "Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons salt",
+        "3/4 cup shortening",
+        "3/4 cup hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mexican Tortillas",
+    "url": "http://allrecipes.com/recipe/7122/authentic-mexican-tortillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-middle-eastern-hummus-chum.json b/serverless-fleets/data/input/inferencing/recipes/authentic-middle-eastern-hummus-chum.json
new file mode 100644
index 000000000..e4c50da6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-middle-eastern-hummus-chum.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.",
+        "Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.",
+        "Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil."
+    ],
+    "ingredients": [
+        "3 cups dry garbanzo beans, soaked overnight",
+        "1 pinch baking soda (optional)",
+        "1/2 cup extra-virgin olive oil",
+        "3/4 cup tahini paste",
+        "1/4 cup fresh lemon juice, or more to taste",
+        "1 large clove garlic, minced, or more to taste",
+        "1 teaspoon ground cumin",
+        "salt to taste",
+        "1 tablespoon extra virgin olive oil, for drizzling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Middle Eastern Hummus (Chummus)",
+    "url": "http://allrecipes.com/recipe/161082/authentic-middle-eastern-hummus-chum/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-miso-soup.json b/serverless-fleets/data/input/inferencing/recipes/authentic-miso-soup.json
new file mode 100644
index 000000000..7a7afa447
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-miso-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir bonito flakes into kombu mixture until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.",
+        "Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "1/2 cup bonito flakes",
+        "1 (4 inch) piece dashi kombu (dried kelp)",
+        "1/2 (12 ounce) package tofu, cut into chunks",
+        "1 teaspoon dried wakame",
+        "3 tablespoons miso paste",
+        "1/4 cup chopped green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Miso Soup",
+    "url": "http://allrecipes.com/recipe/231545/authentic-miso-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-mole-sauce.json b/serverless-fleets/data/input/inferencing/recipes/authentic-mole-sauce.json
new file mode 100644
index 000000000..74076c330
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-mole-sauce.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.",
+        "Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.",
+        "Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles",
+        "Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.",
+        "Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.",
+        "Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.",
+        "Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 cups chicken broth",
+        "2 dried guajillo chiles, stemmed and seeded",
+        "2 dried ancho chiles, stemmed and seeded",
+        "3 dried chipotle chiles, stemmed and seeded",
+        "1 dinner roll, torn into pieces",
+        "2 corn tortillas, cut into 1-inch strips",
+        "2 tomatoes, cut in half crosswise",
+        "5 tomatillos, cut in half crosswise",
+        "1 tablespoon lard",
+        "1 onion, halved and thinly sliced",
+        "1/2 head garlic, peeled and sliced",
+        "1/3 cup chopped peanuts",
+        "1/4 cup raisins",
+        "2 tablespoons cumin seeds",
+        "1 tablespoon dried thyme",
+        "3 cinnamon sticks",
+        "5 whole cloves",
+        "6 whole allspice berries",
+        "5 ounces dark chocolate, coarsely chopped",
+        "1 cup chicken broth",
+        "3 tablespoons white sugar",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Mole Sauce",
+    "url": "http://allrecipes.com/recipe/223261/authentic-mole-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-new-orleans-red-beans-and-r.json b/serverless-fleets/data/input/inferencing/recipes/authentic-new-orleans-red-beans-and-r.json
new file mode 100644
index 000000000..636701617
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-new-orleans-red-beans-and-r.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.",
+        "Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.",
+        "Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice."
+    ],
+    "ingredients": [
+        "1 tablespoon shortening, or as needed",
+        "1 white onion, chopped",
+        "3 cloves garlic, chopped",
+        "1 green bell pepper, chopped",
+        "8 cups water",
+        "1 pound dried red beans",
+        "1 smoked ham hock",
+        "1 pound smoked sausage, cut into bite-sized pieces",
+        "2 stalks celery, chopped",
+        "2 bay leaves",
+        "1 tablespoon Creole seasoning (such as Tony Chachere's\u00ae)",
+        "1/2 teaspoon dried thyme",
+        "1/2 teaspoon dried sage",
+        "1 dash hot pepper sauce (such as Tabasco\u00ae), or to taste (optional)",
+        "3 cups cooked white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic New Orleans Red Beans and Rice",
+    "url": "http://allrecipes.com/recipe/229602/authentic-new-orleans-red-beans-and-r/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-no-shortcuts-louisiana-re.json b/serverless-fleets/data/input/inferencing/recipes/authentic-no-shortcuts-louisiana-re.json
new file mode 100644
index 000000000..9270e8c7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-no-shortcuts-louisiana-re.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.",
+        "Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture."
+    ],
+    "ingredients": [
+        "1 pound dried red beans, soaked overnight",
+        "10 cups water",
+        "1 pound andouille sausage, sliced into rounds",
+        "1 large sweet onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 jalapeno pepper, seeded and chopped (optional)",
+        "8 cloves garlic, chopped",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon Creole seasoning, or to taste",
+        "6 fresh basil leaves, chopped",
+        "1 ham hock",
+        "4 cups cooked rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic, No Shortcuts, Louisiana Red Beans and Rice",
+    "url": "http://allrecipes.com/recipe/148759/authentic-no-shortcuts-louisiana-re/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-pad-thai-noodles.json b/serverless-fleets/data/input/inferencing/recipes/authentic-pad-thai-noodles.json
new file mode 100644
index 000000000..1b0075dc4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-pad-thai-noodles.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour.  Drain and set aside.",
+        "Heat peanut oil over medium heat in a large wok.",
+        "Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.",
+        "Remove tofu with a slotted spoon and drain on plate lined with paper towels.",
+        "Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.",
+        "Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.",
+        "Pour in beaten egg and lightly toss in the hot oil to scramble the egg.",
+        "Remove egg from the wok and set aside.",
+        "Pour reserved peanut oil in the small bowl back into the wok.",
+        "Toss garlic and drained noodles in wok until they are coated with oil.",
+        "Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.",
+        "Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.",
+        "Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.",
+        "Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions.  Place lime wedges around the edges of the platter."
+    ],
+    "ingredients": [
+        "2/3 cup dried rice vermicelli",
+        "1/4 cup peanut oil",
+        "2/3 cup thinly sliced firm tofu",
+        "1 large egg, beaten",
+        "4 cloves garlic, finely chopped",
+        "1/4 cup vegetable broth",
+        "2 tablespoons fresh lime juice",
+        "2 tablespoons soy sauce",
+        "1 tablespoon white sugar",
+        "1 teaspoon salt",
+        "1/2 teaspoon dried red chili flakes",
+        "3 tablespoons chopped peanuts",
+        "1 pound bean sprouts, divided",
+        "3 green onions, whites cut thinly across and greens sliced into thin lengths - divided",
+        "3 tablespoons chopped peanuts",
+        "2 limes, cut into wedges for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Pad Thai Noodles",
+    "url": "http://allrecipes.com/recipe/220134/authentic-pad-thai-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-pad-thai.json b/serverless-fleets/data/input/inferencing/recipes/authentic-pad-thai.json
new file mode 100644
index 000000000..faf14cc2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-pad-thai.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.",
+        "Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.",
+        "Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.",
+        "Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.",
+        "Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges."
+    ],
+    "ingredients": [
+        "12 ounces dried rice noodles",
+        "1/2 cup white sugar",
+        "1/2 cup distilled white vinegar",
+        "1/4 cup fish sauce",
+        "2 tablespoons tamarind paste",
+        "1 tablespoon vegetable oil",
+        "2 boneless, skinless chicken breast halves, sliced into thin strips",
+        "1 tablespoon vegetable oil",
+        "1 1/2 teaspoons garlic, minced",
+        "4 eggs, beaten",
+        "1 1/2 tablespoons white sugar",
+        "1 1/2 teaspoons salt",
+        "1 cup coarsely ground peanuts",
+        "2 cups bean sprouts",
+        "1/2 cup chopped fresh chives",
+        "1 tablespoon paprika, or to taste",
+        "1 lime, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Pad Thai",
+    "url": "http://allrecipes.com/recipe/222350/authentic-pad-thai/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-paella-valenciana.json b/serverless-fleets/data/input/inferencing/recipes/authentic-paella-valenciana.json
new file mode 100644
index 000000000..24b48d619
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-paella-valenciana.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.",
+        "Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.",
+        "Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 (4 pound) whole chicken, cut into 6 pieces",
+        "1/2 (2 pound) rabbit, cleaned and cut into pieces",
+        "1 head garlic, cloves separated and peeled",
+        "1 tomato, finely chopped",
+        "1 (15.5 ounce) can butter beans",
+        "1/2 (10 ounce) package frozen green peas",
+        "1/2 (10 ounce) package frozen green beans",
+        "salt to taste",
+        "1 teaspoon mild paprika, or to taste",
+        "1 pinch saffron threads",
+        "dried thyme to taste (optional)",
+        "dried rosemary to taste (optional)",
+        "4 cups uncooked white rice, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Paella Valenciana",
+    "url": "http://allrecipes.com/recipe/73337/authentic-paella-valenciana/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-paella.json b/serverless-fleets/data/input/inferencing/recipes/authentic-paella.json
new file mode 100644
index 000000000..b25c96928
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-paella.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Rinse the rice with cold water; drain; set aside.  Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.",
+        "Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.",
+        "Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 cups uncooked white rice",
+        "6 cups chicken stock, divided",
+        "3 cloves garlic",
+        "1 teaspoon chopped fresh parsley",
+        "1/2 teaspoon curry powder",
+        "5 saffron threads",
+        "salt and ground black pepper to taste",
+        "1/4 cup olive oil",
+        "1 onion, diced",
+        "1 (3 pound) whole chicken, cut into small pieces",
+        "2 cups peeled and deveined small shrimp, diced",
+        "6 small lobster tails",
+        "1/2 pound clams in shell, scrubbed",
+        "1 (8 ounce) jar mushrooms, drained",
+        "1 cup green peas",
+        "1 (2 ounce) can mussels"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Paella",
+    "url": "http://allrecipes.com/recipe/137464/authentic-paella/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-patatas-bravas.json b/serverless-fleets/data/input/inferencing/recipes/authentic-patatas-bravas.json
new file mode 100644
index 000000000..a7a80ecb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-patatas-bravas.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.",
+        "Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.",
+        "Serve patatas bravas with tomato puree and and mayonnaise for dipping."
+    ],
+    "ingredients": [
+        "2 russet potatoes, peeled and cut into 1-inch cubes",
+        "2 cups olive oil",
+        "1 tablespoon salt",
+        "3 tablespoons olive oil",
+        "1 onion, diced",
+        "1 teaspoon salt",
+        "1 clove garlic, finely chopped",
+        "1 red chile, minced",
+        "1/2 teaspoon smoked paprika",
+        "1 (14 ounce) can whole peeled tomatoes, drained",
+        "1/4 cup mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Patatas Bravas",
+    "url": "http://allrecipes.com/recipe/228954/authentic-patatas-bravas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-pepper-pot-soup.json b/serverless-fleets/data/input/inferencing/recipes/authentic-pepper-pot-soup.json
new file mode 100644
index 000000000..9a021b2dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-pepper-pot-soup.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and  turn off the heat.  Allow the meat  to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.",
+        "In a large heavy kettle, saute the bacon until clear.  Add the onion, celery, leeks, parsley, and green peppers; saute until tender.",
+        "Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper.  Bring the  kettle to a boil, and turn down to a simmer.  Cook, covered, until meat  is very tender, about 2 hours.",
+        "Add the diced potato and carrots, and cook for an additional 20 minutes.",
+        "Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove.  When the soup is done to your liking, stir in the roux.   Simmer, stirring all the while, until the soup  thickens a bit. Correct the seasonings."
+    ],
+    "ingredients": [
+        "1 pound honeycomb tripe",
+        "5 slices bacon, diced",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped celery",
+        "3 leeks, chopped",
+        "1 bunch fresh parsley, chopped",
+        "2 green bell peppers, diced",
+        "2 quarts beef stock",
+        "1/4 teaspoon dried thyme",
+        "1/2 teaspoon dried marjoram",
+        "1/2 teaspoon ground cloves (optional)",
+        "1/4 teaspoon crushed red pepper flakes",
+        "1 bay leaf",
+        "1 teaspoon ground black pepper",
+        "1 large potato, peeled and diced",
+        "2 large carrots, diced",
+        "4 tablespoons margarine",
+        "4 tablespoons all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Pepper Pot Soup",
+    "url": "http://allrecipes.com/recipe/13136/authentic-pepper-pot-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-pho.json b/serverless-fleets/data/input/inferencing/recipes/authentic-pho.json
new file mode 100644
index 000000000..13e2a3e04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-pho.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.",
+        "Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.",
+        "Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.",
+        "Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.",
+        "Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side."
+    ],
+    "ingredients": [
+        "4 pounds beef soup bones",
+        "1 onion, unpeeled and cut in half",
+        "5 slices fresh ginger",
+        "1 tablespoon salt",
+        "2 pods star anise",
+        "2 1/2 tablespoons fish sauce",
+        "4 quarts water",
+        "1 (8 ounce) package dried rice noodles",
+        "1 1/2 pounds beef top sirloin, thinly sliced",
+        "1/2 cup chopped cilantro",
+        "1 tablespoon chopped green onion",
+        "1 1/2 cups bean sprouts",
+        "1 bunch Thai basil",
+        "1 lime, cut into 4 wedges",
+        "1/4 cup hoisin sauce (optional)",
+        "1/4 cup chile-garlic sauce (such as Sriracha\u00ae) (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Pho",
+    "url": "http://allrecipes.com/recipe/228443/authentic-pho/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-pizza-margherita.json b/serverless-fleets/data/input/inferencing/recipes/authentic-pizza-margherita.json
new file mode 100644
index 000000000..0e6790ce7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-pizza-margherita.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Stir flour and 1 teaspoon salt in a bowl. Set aside.",
+        "Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.",
+        "Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.",
+        "Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.",
+        "Preheat oven with a pizza stone to 500 degrees F (260 degrees C).",
+        "Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.",
+        "Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "3\u2009\u00bd cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 cup water",
+        "1 (.25 ounce) package active dry yeast",
+        "1 pinch white sugar",
+        "\u00bc cup flour for dusting",
+        "2 cups pizza sauce",
+        "20 slices fresh mozzarella cheese",
+        "20 leaves fresh basil",
+        "olive oil",
+        "sea salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Pizza Margherita",
+    "url": "http://allrecipes.com/recipe/222197/authentic-pizza-margherita/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-polish-pickle-soup-zupa-or.json b/serverless-fleets/data/input/inferencing/recipes/authentic-polish-pickle-soup-zupa-or.json
new file mode 100644
index 000000000..6f7e3def3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-polish-pickle-soup-zupa-or.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.",
+        "Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.",
+        "Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "2 chicken leg quarters, skin removed",
+        "5 cups water, or as needed to cover",
+        "1/2 small head green cabbage, chopped",
+        "2 carrots, peeled and sliced",
+        "2 stalks celery, sliced",
+        "1 onion, sliced",
+        "2 bay leaves",
+        "3 tablespoons chopped fresh parsley",
+        "1 clove garlic, minced",
+        "1 pinch ground thyme",
+        "1 pinch dried marjoram",
+        "salt and ground black pepper to taste",
+        "4 small dill pickles, thinly sliced",
+        "1 tablespoon all-purpose flour",
+        "1/4 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Polish Pickle Soup (Zupa Orgorkowa)",
+    "url": "http://allrecipes.com/recipe/221402/authentic-polish-pickle-soup-zupa-or/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-potato-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/authentic-potato-pancakes.json
new file mode 100644
index 000000000..1e3cc90d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-potato-pancakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.",
+        "Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot."
+    ],
+    "ingredients": [
+        "10 russet potatoes, peeled and shredded",
+        "1 carrot, peeled and shredded",
+        "1 onion, finely diced",
+        "5 cloves garlic, crushed",
+        "1 tablespoon chopped flat leaf parsley",
+        "1 tablespoon chopped fresh dill",
+        "2 tablespoons fresh lemon juice",
+        "1/4 cup olive oil",
+        "2 tablespoons all-purpose flour",
+        "2 cups dry bread crumbs",
+        "salt and pepper to taste",
+        "olive oil for frying, as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Potato Pancakes",
+    "url": "http://allrecipes.com/recipe/75859/authentic-potato-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-puerto-rican-sofrito.json b/serverless-fleets/data/input/inferencing/recipes/authentic-puerto-rican-sofrito.json
new file mode 100644
index 000000000..ce3308e0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-puerto-rican-sofrito.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.",
+        "Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.",
+        "Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.",
+        "Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.",
+        "Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate."
+    ],
+    "ingredients": [
+        "1 large green bell pepper",
+        "1 large red bell pepper",
+        "2 teaspoons olive oil",
+        "10 sweet chile peppers (ajicitos dulces), seeded",
+        "1 large yellow onion, quartered",
+        "1 bunch scallions, trimmed",
+        "2 plum tomatoes, seeded",
+        "25 cloves garlic, peeled and trimmed",
+        "2 bunches fresh cilantro, ends trimmed",
+        "2 bunches culantro",
+        "1/4 cup pimento-stuffed green olives",
+        "5 large leaves Caribbean wild oregano (oregano brujo)",
+        "2 tablespoons capers",
+        "1/2 cup olive oil, or more as needed",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Puerto Rican Sofrito",
+    "url": "http://allrecipes.com/recipe/246554/authentic-puerto-rican-sofrito/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-russian-salad-olivye.json b/serverless-fleets/data/input/inferencing/recipes/authentic-russian-salad-olivye.json
new file mode 100644
index 000000000..e3c44365d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-russian-salad-olivye.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.",
+        "Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated."
+    ],
+    "ingredients": [
+        "6 potatoes, peeled",
+        "1 carrot, or more to taste",
+        "4 eggs",
+        "6 large pickles, cut into cubes",
+        "1 (15 ounce) can peas, drained",
+        "1/2 cup cubed fully cooked ham, or to taste",
+        "1 tablespoon chopped fresh parsley, or to taste (optional)",
+        "1/2 cup mayonnaise, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Russian Salad 'Olivye'",
+    "url": "http://allrecipes.com/recipe/234949/authentic-russian-salad-olivye/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-saag-paneer.json b/serverless-fleets/data/input/inferencing/recipes/authentic-saag-paneer.json
new file mode 100644
index 000000000..fe3f46635
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-saag-paneer.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.",
+        "Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.",
+        "Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.",
+        "Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally."
+    ],
+    "ingredients": [
+        "2 bunches spinach, roughly chopped",
+        "1 bunch fenugreek leaves, roughly chopped",
+        "1 tablespoon canola oil",
+        "1/2 pound paneer, cubed",
+        "2 tablespoons canola oil",
+        "1 teaspoon cumin seeds",
+        "1 onion, thinly sliced",
+        "1 teaspoon grated fresh ginger",
+        "3 cloves garlic, minced",
+        "1 tomato, diced",
+        "2 teaspoons garam masala",
+        "1/2 teaspoon ground turmeric",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 cup heavy whipping cream",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Saag Paneer",
+    "url": "http://allrecipes.com/recipe/228957/authentic-saag-paneer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-seafood-paella.json b/serverless-fleets/data/input/inferencing/recipes/authentic-seafood-paella.json
new file mode 100644
index 000000000..e155d5097
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-seafood-paella.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.",
+        "Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.",
+        "Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, finely diced",
+        "1/2 tomato, finely diced",
+        "1 pinch salt",
+        "1/2 tablespoon smoked paprika",
+        "6 fresh romano or green beans",
+        "1/2 cup canned butter beans, drained and rinsed",
+        "1/2 cup white rice",
+        "6 large shrimp",
+        "6 mussels",
+        "6 clams",
+        "1 cup white wine",
+        "2 cups seafood stock",
+        "1 pinch saffron threads",
+        "1 teaspoon finely chopped fresh rosemary",
+        "1 cup fresh peas",
+        "5 baby squid, cut into rings and tentacles",
+        "1 lemon, cut into wedges",
+        "1 tablespoon chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Seafood Paella",
+    "url": "http://allrecipes.com/recipe/228444/authentic-seafood-paella/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-south-indian-biryani.json b/serverless-fleets/data/input/inferencing/recipes/authentic-south-indian-biryani.json
new file mode 100644
index 000000000..dbecbef0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-south-indian-biryani.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat  oven to 400 degrees F (200 degrees C).",
+        "Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.",
+        "Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.",
+        "Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving."
+    ],
+    "ingredients": [
+        "2 1/2 tablespoons vegetable oil",
+        "1 pod cardamom",
+        "1 clove",
+        "1 cinnamon stick",
+        "4 medium onions, chopped",
+        "3 tablespoons chopped fresh garlic",
+        "1/4 teaspoon chopped fresh ginger",
+        "1 pound boneless skinless chicken breasts, cut into cubes",
+        "chili powder to taste",
+        "1 1/2 medium tomatoes, chopped",
+        "16 ounces plain yogurt",
+        "3 tablespoons water",
+        "lemon juice, to taste",
+        "3 cups white rice",
+        "1 teaspoon butter",
+        "salt to taste",
+        "1 bunch fresh mint, chopped",
+        "1 bunch chopped cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic South Indian Biryani",
+    "url": "http://allrecipes.com/recipe/86162/authentic-south-indian-biryani/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-southern-banana-pudding.json b/serverless-fleets/data/input/inferencing/recipes/authentic-southern-banana-pudding.json
new file mode 100644
index 000000000..25b484e11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-southern-banana-pudding.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.",
+        "Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.",
+        "Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.",
+        "Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package vanilla wafer cookies (such as Nilla\u00ae)",
+        "6 bananas, or more as needed",
+        "1 cup white sugar",
+        "2 tablespoons all-purpose flour",
+        "dash of salt",
+        "2 cups heavy whipping cream",
+        "1 cup 2% milk",
+        "3/4 cup butter",
+        "4 egg yolks",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Southern Banana Pudding",
+    "url": "http://allrecipes.com/recipe/256757/authentic-southern-banana-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-swedish-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/authentic-swedish-pancakes.json
new file mode 100644
index 000000000..e32278175
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-swedish-pancakes.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.",
+        "Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.",
+        "Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1 1/4 cups milk",
+        "3/4 cup all-purpose flour",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon salt",
+        "1 tablespoon butter, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Swedish Pancakes",
+    "url": "http://allrecipes.com/recipe/246952/authentic-swedish-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-thai-basil-chicken-very-ea.json b/serverless-fleets/data/input/inferencing/recipes/authentic-thai-basil-chicken-very-ea.json
new file mode 100644
index 000000000..2d13c0ba3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-thai-basil-chicken-very-ea.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1/2 onion, sliced",
+        "3 cloves garlic, sliced",
+        "1 large skinless, boneless chicken breast, cut into 1-inch pieces",
+        "1/4 cup oyster sauce",
+        "3 tablespoons soy sauce",
+        "1 pinch white sugar",
+        "2 small chile peppers, sliced (optional)",
+        "1/3 cup water",
+        "1/2 cup fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Thai Basil Chicken (Very Easy and Fast)",
+    "url": "http://allrecipes.com/recipe/254232/authentic-thai-basil-chicken-very-ea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-thai-cashew-chicken.json b/serverless-fleets/data/input/inferencing/recipes/authentic-thai-cashew-chicken.json
new file mode 100644
index 000000000..82de187dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-thai-cashew-chicken.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "1 large yellow onion, chopped",
+        "1 large yellow bell pepper, chopped",
+        "3 tablespoons ketchup",
+        "2 tablespoons oyster sauce",
+        "1 tablespoon soy sauce",
+        "1/3 cup chicken broth",
+        "1 teaspoon white sugar",
+        "1 teaspoon Thai garlic chile paste",
+        "4 skinless, boneless chicken breast halves - cut into bite-size pieces",
+        "1 zucchini, chopped",
+        "1 yellow squash, chopped",
+        "6 ounces broccoli, chopped",
+        "8 ounces fresh mushrooms, quartered",
+        "1/2 cup unsalted cashew nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Thai Cashew Chicken",
+    "url": "http://allrecipes.com/recipe/76512/authentic-thai-cashew-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-thai-coconut-soup.json b/serverless-fleets/data/input/inferencing/recipes/authentic-thai-coconut-soup.json
new file mode 100644
index 000000000..28f5df5d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-thai-coconut-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a pot of water to a boil.  Boil the shrimp until cooked, about one minute.  Drain shrimp, and set aside.",
+        "Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer.  Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes.  Stir in the lime juice, fish sauce, and brown sugar.  Season to taste with curry powder.",
+        "To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes."
+    ],
+    "ingredients": [
+        "1 pound medium shrimp - peeled and deveined",
+        "2 (13.5 ounce) cans canned coconut milk",
+        "2 cups water",
+        "1 (1 inch) piece galangal, thinly sliced",
+        "4 stalks lemon grass, bruised and chopped",
+        "10 kaffir lime leaves, torn in half",
+        "1 pound shiitake mushrooms, sliced",
+        "1/4 cup lime juice",
+        "3 tablespoons fish sauce",
+        "1/4 cup brown sugar",
+        "1 teaspoon curry powder",
+        "1 tablespoon green onion, thinly sliced",
+        "1 teaspoon dried red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Thai Coconut Soup",
+    "url": "http://allrecipes.com/recipe/100814/authentic-thai-coconut-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-thai-steak-salad.json b/serverless-fleets/data/input/inferencing/recipes/authentic-thai-steak-salad.json
new file mode 100644
index 000000000..df3f4dff7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-thai-steak-salad.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.",
+        "Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).",
+        "Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.",
+        "Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.",
+        "Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture."
+    ],
+    "ingredients": [
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon kosher salt",
+        "1 (1 1/2-pound) flank steak",
+        "1/4 cup fresh lime juice",
+        "2 tablespoons soy sauce",
+        "1 tablespoon brown sugar",
+        "1 tablespoon fish sauce",
+        "2 teaspoons minced garlic",
+        "1 teaspoon chile-garlic sauce (such as Sriracha\u00ae)",
+        "2 heads romaine lettuce",
+        "1/3 cup fresh mint leaves",
+        "1/3 cup fresh cilantro leaves",
+        "1/3 cup fresh Thai basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Thai Steak Salad",
+    "url": "http://allrecipes.com/recipe/233938/authentic-thai-steak-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-thousand-island-dressing.json b/serverless-fleets/data/input/inferencing/recipes/authentic-thousand-island-dressing.json
new file mode 100644
index 000000000..dead2ebd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-thousand-island-dressing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.",
+        "In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended.  Chill and serve spooned over fresh greens.  Store in the refrigerator."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1/4 cup Worcestershire sauce",
+        "1 tablespoon white sugar",
+        "1/4 cup white vinegar",
+        "1 pinch ground cloves",
+        "1 quart mayonnaise",
+        "3/4 cup sweet pickle relish",
+        "1/2 cup chopped black olives",
+        "1/2 cup diced red bell pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Thousand Island Dressing",
+    "url": "http://allrecipes.com/recipe/26534/authentic-thousand-island-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-tiramisu.json b/serverless-fleets/data/input/inferencing/recipes/authentic-tiramisu.json
new file mode 100644
index 000000000..515686df3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-tiramisu.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.",
+        "Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.",
+        "Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.",
+        "Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "3 eggs, separated",
+        "2 tablespoons brandy",
+        "2 cups brewed espresso, cooled, divided",
+        "2 (8 ounce) packages mascarpone cheese",
+        "1 pinch white sugar",
+        "30 ladyfingers (such as Savoiardi\u00ae)",
+        "3 tablespoons unsweetened cocoa powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Tiramisu",
+    "url": "http://allrecipes.com/recipe/239639/authentic-tiramisu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-tortellini-soup.json b/serverless-fleets/data/input/inferencing/recipes/authentic-tortellini-soup.json
new file mode 100644
index 000000000..e14250b60
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-tortellini-soup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.",
+        "Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 (49.5 fluid ounce) cans chicken broth, divided",
+        "1 (20 ounce) package cheese tortellini",
+        "1 teaspoon olive oil",
+        "1 (12 ounce) package mild Italian sausage",
+        "1 small onion, chopped",
+        "2 tablespoons minced garlic",
+        "2 tablespoons Italian seasoning",
+        "1 (28 ounce) can tomato puree",
+        "1 bunch fresh spinach, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Tortellini Soup",
+    "url": "http://allrecipes.com/recipe/241063/authentic-tortellini-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/authentic-vietnamese-spring-rolls-ne.json b/serverless-fleets/data/input/inferencing/recipes/authentic-vietnamese-spring-rolls-ne.json
new file mode 100644
index 000000000..e32c1a135
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/authentic-vietnamese-spring-rolls-ne.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.",
+        "Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.",
+        "Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.",
+        "Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.",
+        "Heat oil in a work or large skillet over medium heat.",
+        "Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels."
+    ],
+    "ingredients": [
+        "2 ounces dried thin rice noodles",
+        "3/4 cup ground chicken",
+        "1/4 cup shrimp - washed, peeled, and cut into small pieces",
+        "2 large eggs, beaten",
+        "1 carrot, grated",
+        "4 wood fungus mushrooms, chopped",
+        "2 green onions, chopped",
+        "1/2 teaspoon white sugar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "24 rice paper wrappers",
+        "2 cups vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)",
+    "url": "http://allrecipes.com/recipe/245343/authentic-vietnamese-spring-rolls-ne/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/auto-parts-chicken.json b/serverless-fleets/data/input/inferencing/recipes/auto-parts-chicken.json
new file mode 100644
index 000000000..ce066b709
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/auto-parts-chicken.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.",
+        "Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "4 skinless, boneless chicken breasts",
+        "2 cloves garlic, minced",
+        "1 leek, chopped",
+        "1/2 white onion, sliced into thin wedges",
+        "4 large potatoes, chopped",
+        "2 large carrots, sliced diagonally",
+        "1 (10.75 ounce) can herb seasoned chicken broth",
+        "2/3 cup water",
+        "1 bay leaf, crushed",
+        "ground black pepper to taste",
+        "2 teaspoons dried parsley",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Auto Parts Chicken",
+    "url": "http://allrecipes.com/recipe/8885/auto-parts-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-apple-and-pear-lattice-pie.json b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-and-pear-lattice-pie.json
new file mode 100644
index 000000000..14cdd9ae7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-and-pear-lattice-pie.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine 2 1/2 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a large bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms a ball. Divide dough in half and flatten each half into a 5-inch disk. Wrap in plastic wrap and chill at least 1 hour or up to 8 hours (overnight).",
+        "Combine 1 cup sugar, 3 tablespoons flour, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt in large bowl. Add apples and pears and toss to coat well.",
+        "Preheat oven to 425 degrees F (220 degrees C). Position 2 racks in lower third of oven. Put a sheet of foil just a few inches larger than pie plate on bottom rack to catch drips.",
+        "Roll out 1 piece of dough into a 12-inch round (about 1/8 inch thick) on a lightly floured work surface with a floured rolling pin. Line a 9-inch pie plate with pastry and trim overhang to 1/2 inch with kitchen shears or a paring knife. Roll  out remaining dough in same manner and cut into 10 strips (3/4 to 1 inch wide) for a lattice.",
+        "Mound apple and pear filling into crust. Brush crust rim with some of egg wash. Dot filling with butter. Lay 5 strips of dough parallel across pie, about 1 inch apart, letting excess hang over rim. Lay remaining strips diagonally across pie in opposite direction. Press ends firmly to rim of pie, trimming excess dough. Crimp edges with your fingers or fork tines. Brush with remaining egg wash. Sprinkle with remaining tablespoon sugar.",
+        "Bake pie in lower third of oven for 15 minutes, then reduce temperature to 375 degrees F (190 degrees C) and bake until juices in center of pie are bubbling, about 45 minutes more. (Loosely cover pie with a sheet of foil if browning too quickly.) Transfer pie to a wire rack and cool 2 hours."
+    ],
+    "ingredients": [
+        "Pastry:",
+        "2 1/2 cups flour",
+        "1 tablespoon sugar",
+        "1/4 teaspoon salt",
+        "3/4 cup cold butter, cut into small pieces",
+        "6 tablespoons cold shortening, cut into small pieces",
+        "8 tablespoons ice water, or as needed",
+        "Filling:",
+        "1 cup sugar",
+        "3 tablespoons flour",
+        "3/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground ginger",
+        "1/4 teaspoon nutmeg",
+        "1/4 teaspoon salt",
+        "1 2/3 pounds Granny Smith apples - peeled, cored and cut into 1/4-inch-thick slices",
+        "1 2/3 pounds firm ripe Anjou pears - peeled, cored and cut into 1/4-inch-thick slices",
+        "1 egg yolk",
+        "2 teaspoons water",
+        "1 tablespoon butter, cut into bits",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Apple and Pear Lattice Pie",
+    "url": "http://allrecipes.com/recipe/255357/autumn-apple-and-pear-lattice-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-apple-blender-cake.json b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-blender-cake.json
new file mode 100644
index 000000000..a5912d37e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-blender-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.",
+        "In a blender on low speed, combine butter, sugar, maple syrup, eggs and cream of tartar.  Gradually mix in the flour mixture, then stir in the milk.  Turn off the blender, then fold in chopped apple.",
+        "Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan before removing.  Dust with confectioners' sugar before serving."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground allspice",
+        "1/4 teaspoon nutmeg",
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "1 cup maple syrup",
+        "2 eggs",
+        "1 teaspoon cream of tartar",
+        "1/2 cup milk",
+        "1 apple - peeled, cored, and chopped",
+        "confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Apple Blender Cake",
+    "url": "http://allrecipes.com/recipe/24967/autumn-apple-blender-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-apple-onion-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-onion-pork-chops.json
new file mode 100644
index 000000000..79c0f1a7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-onion-pork-chops.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.",
+        "Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).",
+        "Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately."
+    ],
+    "ingredients": [
+        "Topping:",
+        "1 small yellow onion, thinly sliced",
+        "1 cup peeled and thinly sliced baking apples (preferably Cortland)",
+        "2 tablespoons olive oil, or as needed",
+        "1 tablespoon apple cider vinegar",
+        "2 teaspoons dried thyme",
+        "2 teaspoons dried rosemary",
+        "1 pinch brown sugar, or to taste",
+        "Pork Chops:",
+        "3 pork chops",
+        "salt and ground black pepper to taste",
+        "1 pinch paprika, or more to taste",
+        "1 tablespoon apple cider vinegar",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Apple Onion Pork Chops",
+    "url": "http://allrecipes.com/recipe/231667/autumn-apple-onion-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-apple-salad-ii.json b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-salad-ii.json
new file mode 100644
index 000000000..471a09c3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-salad-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1049369.jpg",
+    "ingredients": [
+        "4 tart green apples, cored and chopped",
+        "1/4 cup blanched slivered almonds, toasted",
+        "1/4 cup dried cranberries",
+        "1/4 cup chopped dried cherries",
+        "1 (8 ounce) container vanilla yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Apple Salad II",
+    "url": "http://allrecipes.com/recipe/24832/autumn-apple-salad-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-apple-salad.json b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-salad.json
new file mode 100644
index 000000000..de942da06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium saucepan over medium heat, boil the pineapple and sugar 3 minutes. Mix in the lemon gelatin mix, stirring until dissolved. Stir in the cream cheese. Remove from heat and allow to cool 10 to 15 minutes.",
+        "Gently fold the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9 inch square pan. Refrigerate 4 hours, or until firm."
+    ],
+    "ingredients": [
+        "1 (20 ounce) can crushed pineapple with juice",
+        "2/3 cup white sugar",
+        "1 (3 ounce) package lemon flavored Jell-O\u00ae mix",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup diced, unpeeled apples",
+        "1 cup chopped nuts",
+        "1 cup chopped celery",
+        "1 cup frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Apple Salad",
+    "url": "http://allrecipes.com/recipe/21506/autumn-apple-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-apple-squash-crisp.json b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-squash-crisp.json
new file mode 100644
index 000000000..888344edc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-squash-crisp.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15  minutes. Cool.",
+        "Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.",
+        "Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.",
+        "Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes."
+    ],
+    "ingredients": [
+        "4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks",
+        "2/3 cup packed brown sugar",
+        "1/2 cup all-purpose flour",
+        "2 eggs",
+        "2 teaspoons milk",
+        "2 teaspoons vanilla extract",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons ground nutmeg",
+        "1/2 teaspoon ground cloves",
+        "4 large Granny Smith apple - peeled, cored and chopped",
+        "2 large carrots, peeled and shredded",
+        "1 cup raisins",
+        "Topping",
+        "2 cups rolled oats",
+        "1 cup wheat bran",
+        "1 cup packed brown sugar",
+        "1/2 cup whole wheat flour",
+        "1 tablespoon ground cinnamon",
+        "1/2 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Apple-Squash Crisp",
+    "url": "http://allrecipes.com/recipe/93476/autumn-apple-squash-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-apple-strudel-108643.json b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-strudel-108643.json
new file mode 100644
index 000000000..81558ec89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-apple-strudel-108643.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes. Remove from heat. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.)",
+        "Combine 1 cup juice, wine, star anise, and cinnamon in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and prunes. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon, and vanilla bean. Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes.",
+        "Mix cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)",
+        "Preheat oven to 375\u00b0F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground.",
+        "Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12x3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. Chill.)",
+        "Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes. Cut warm or room-temperature strudel into slices; place on plates. Serve with ice cream and warm chocolate sauce.",
+        "*Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets."
+    ],
+    "ingredients": [
+        "1 cup apple juice",
+        "4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped",
+        "1 tablespoon brandy",
+        "1/2 teaspoon vanilla extract",
+        "1 cup plus 2 tablespoons apple juice",
+        "1/2 cup dry white wine",
+        "3 whole star anise*",
+        "1 cinnamon stick",
+        "1 vanilla bean, split lengthwise",
+        "1/3 cup (packed) dried Bing cherries",
+        "1/3 cup (packed) pitted prunes, halved",
+        "1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2-inch cubes",
+        "1/3 cup (packed) golden brown sugar",
+        "1 1/2 tablespoons cornstarch",
+        "2/3 cup hazelnuts, toasted, husked",
+        "1/2 cup graham cracker crumbs",
+        "3 tablespoons sugar",
+        "9 17x12-inch sheets fresh phyllo pastry or frozen, thawed",
+        "1/2 cup unsalted butter, melted",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Prune",
+        "Apple",
+        "Cherry",
+        "Brandy",
+        "White Wine",
+        "Fall",
+        "Hazelnut",
+        "Anise",
+        "Phyllo/Puff Pastry Dough",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Autumn Apple Strudel",
+    "url": "http://www.epicurious.com/recipes/food/views/autumn-apple-strudel-108643"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-applesauce-spice-waffles.json b/serverless-fleets/data/input/inferencing/recipes/autumn-applesauce-spice-waffles.json
new file mode 100644
index 000000000..4c02bd1aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-applesauce-spice-waffles.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat waffle iron according to directions.",
+        "Mix together apple (or cherry) pie filling and water in a saucepan; heat until warm over medium heat. Keep warm.",
+        "Mix flour, salt, baking powder, sugar, cinnamon, ginger, and cloves in a large bowl.",
+        "In a separate bowl, mix together eggs, milk, melted butter, applesauce, and vanilla. Add dry ingredients and stir to blend. Batter will be thick.",
+        "Brush waffle iron generously with oil or melted butter, or spray with an oil spray.",
+        "Ladle batter into the preheated oiled waffle iron. Cook until crispy, generally 4-6 minutes. Top with warm pie filling and a dollop of whipped cream."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1687002.jpg",
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "4 teaspoons baking powder",
+        "2 tablespoons white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground ginger",
+        "1/4 teaspoon ground cloves",
+        "2 eggs, beaten",
+        "1 1/2 cups warm milk",
+        "2 tablespoons melted butter",
+        "1 teaspoon vanilla extract",
+        "3/4 cup Mott's\u00ae Original Applesauce",
+        "Topping:",
+        "1 (15.25 ounce) can apple pie filling",
+        "1 cup water",
+        "Fresh whipped cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Applesauce Spice Waffles",
+    "url": "http://allrecipes.com/recipe/240280/autumn-applesauce-spice-waffles/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-butternut-and-kale-salad-with.json b/serverless-fleets/data/input/inferencing/recipes/autumn-butternut-and-kale-salad-with.json
new file mode 100644
index 000000000..b68535d52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-butternut-and-kale-salad-with.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.",
+        "Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately."
+    ],
+    "ingredients": [
+        "4 cups butternut squash - peeled, seeded, quartered, and cut into 1/4-inch thick slices",
+        "1 cup thinly sliced red onion",
+        "1 cup pure maple syrup",
+        "1 teaspoon Mazola\u00ae Corn Oil",
+        "1/2 teaspoon Spice Islands\u00ae Thyme",
+        "1/4 teaspoon Spice Islands\u00ae Fine Grind Black Pepper",
+        "4 cups thinly sliced kale",
+        "1 1/2 tablespoons grated Parmesan or Romano cheese",
+        "1 1/2 tablespoons chopped toasted pecans",
+        "Maple Dijon Vinaigrette:",
+        "1 tablespoon pure maple syrup",
+        "1 1/2 teaspoons Mazola\u00ae Corn Oil",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon fresh lemon juice",
+        "1/8 teaspoon Spice Islands\u00ae Sea Salt",
+        "1/4 teaspoon Spice Islands\u00ae Fine Grind Black Pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Butternut and Kale Salad with Maple Vinaigrette",
+    "url": "http://allrecipes.com/recipe/239425/autumn-butternut-and-kale-salad-with/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-butternut-squash-casserole.json b/serverless-fleets/data/input/inferencing/recipes/autumn-butternut-squash-casserole.json
new file mode 100644
index 000000000..a4fc4cba4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-butternut-squash-casserole.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.",
+        "Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.",
+        "Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.",
+        "Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.",
+        "Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.",
+        "Bake in the preheated oven until bubbling and lightly browned, about 25 minutes."
+    ],
+    "ingredients": [
+        "Squash Layer:",
+        "4 cups mashed, cooked butternut squash",
+        "1/4 cup butter, softened",
+        "1 tablespoon brown sugar",
+        "1/4 teaspoon salt",
+        "1 pinch ground black pepper",
+        "Apple Layer:",
+        "1 1/2 tablespoons butter",
+        "6 cups peeled and sliced Red Delicious apples",
+        "1/4 cup white sugar",
+        "Topping:",
+        "1/3 cup all-purpose flour",
+        "1/3 cup rolled oats",
+        "1/3 cup firmly packed brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 cup butter",
+        "1/4 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Butternut Squash Casserole",
+    "url": "http://allrecipes.com/recipe/234963/autumn-butternut-squash-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/autumn-cheesecake.json
new file mode 100644
index 000000000..589c1e93c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-cheesecake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.",
+        "In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.",
+        "In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.",
+        "Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving."
+    ],
+    "ingredients": [
+        "1 cup graham cracker crumbs",
+        "1/2 cup finely chopped pecans",
+        "3 tablespoons white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup unsalted butter, melted",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "1/2 teaspoon vanilla extract",
+        "4 cups apples - peeled, cored and thinly sliced",
+        "1/3 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Cheesecake",
+    "url": "http://allrecipes.com/recipe/7700/autumn-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-crisp.json b/serverless-fleets/data/input/inferencing/recipes/autumn-crisp.json
new file mode 100644
index 000000000..de24c486c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-crisp.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with cooking spray.",
+        "Mix apples, pears, raisins, and chia seeds in the baking dish. Drizzle apple cider and maple syrup over the fruit mixture and stir gently to coat.",
+        "Mix oats, wheat germ, brown sugar, flax seed, flour, pumpkin pie spice, and cinnamon together in a bowl. Mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. Cover the dish loosely with aluminum foil.",
+        "Bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "non-stick cooking spray",
+        "Fruit:",
+        "2 apples, cored and diced",
+        "2 pears, cored and diced",
+        "1/4 cup raisins",
+        "1/4 cup chia seeds",
+        "1/4 cup apple cider",
+        "2 tablespoons maple syrup",
+        "Topping:",
+        "1/2 cup quick-cooking oats",
+        "1/2 cup wheat germ",
+        "1/2 cup brown sugar",
+        "1/2 cup ground flax seed",
+        "1/4 cup whole wheat flour",
+        "2 teaspoons pumpkin pie spice",
+        "1 teaspoon ground cinnamon (optional)",
+        "5 tablespoons butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Crisp",
+    "url": "http://allrecipes.com/recipe/239798/autumn-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-duck-confit-salad.json b/serverless-fleets/data/input/inferencing/recipes/autumn-duck-confit-salad.json
new file mode 100644
index 000000000..90d57ab82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-duck-confit-salad.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.",
+        "Bake in the preheated oven until heated through, about 7 minutes.",
+        "Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.",
+        "Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.",
+        "Divide salad between 2 serving bowls and top each with duck confit."
+    ],
+    "ingredients": [
+        "Salad:",
+        "2 cooked duck confit legs (with thighs attached)",
+        "1 cup curly endive (frisee)",
+        "1 cup arugula",
+        "1 cup chopped radicchio",
+        "1/2 cup purple grapes",
+        "1/2 cup peeled and minced apple",
+        "1/4 cup thinly sliced white turnip",
+        "1/4 cup coarsely chopped pecans",
+        "Dressing:",
+        "3 tablespoons olive oil",
+        "1 tablespoon maple syrup",
+        "1 tablespoon red wine vinegar",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Duck Confit Salad",
+    "url": "http://allrecipes.com/recipe/244937/autumn-duck-confit-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-harvest-cookies.json b/serverless-fleets/data/input/inferencing/recipes/autumn-harvest-cookies.json
new file mode 100644
index 000000000..e62dc4c2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-harvest-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.",
+        "In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.",
+        "Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup softened butter",
+        "1/2 cup brown sugar",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "1/2 teaspoon orange extract",
+        "1/2 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1 teaspoon pumpkin pie spice",
+        "2 1/2 cups rolled oats",
+        "1/2 cup chopped walnuts",
+        "1 cup dried cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Harvest Cookies",
+    "url": "http://allrecipes.com/recipe/151945/autumn-harvest-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-harvest-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/autumn-harvest-cupcakes.json
new file mode 100644
index 000000000..578033601
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-harvest-cupcakes.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pans with paper liners.",
+        "Combine cake mix, pumpkin, applesauce, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a large bowl. Using electric mixer, combine until thick cake batter forms.",
+        "Portion into prepared cupcake tins, about 2 tablespoons each. Bake for 15-20 minutes until toothpick comes out clean and the tops begin to brown.",
+        "For the Frosting: With an electric mixer fitted with a whisk attachment, whip cream cheese and butter until well combined, scraping sides of the bowl as necessary. Add vanilla and whip until incorporated.",
+        "Add 3 cups of powdered sugar, one cup at a time, whipping the frosting to incorporate each cup fully before adding the next. Add the vanilla seeds and whip one last time. Spread or pipe onto cupcakes.",
+        "For the Candy: Line a baking sheet with aluminum foil. Sprinkle with powdered sugar and pecan pieces, if desired.",
+        "Combine sugar, water, Mott's(R) Natural Applesauce, cinnamon, and nutmeg to a large saucepan. Heat on medium until mixture starts to boil. Stir regularly until candy reaches hard-crack phase (300 degrees F on a candy thermometer, or until the candy audibly crackles when dropped into a cup of cold water).",
+        "Pour prepared candy over powdered sugar and pecan pieces. Allow to completely cool and harden before breaking into pieces. Sprinkle onto frosted cupcakes."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package white cake mix (with pudding)",
+        "1 (15 ounce) can pumpkin puree",
+        "1 cup Mott's\u00ae Natural Applesauce",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground ginger",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground allspice",
+        "Frosting:",
+        "1 (8 ounce) package cream cheese, room temperature",
+        "4 tablespoons butter, room temperature",
+        "1 1/2 teaspoons vanilla extract",
+        "3 cups confectioners' sugar",
+        "1 vanilla bean, seeds removed and set aside",
+        "Candy:",
+        "1 1/2 cups white sugar",
+        "1/2 cup water",
+        "1/2 cup Mott's\u00ae Natural Applesauce",
+        "1/4 teaspoon cinnamon",
+        "1 pinch nutmeg",
+        "1/4 cup confectioners' sugar",
+        "2 tablespoons chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Harvest Cupcakes",
+    "url": "http://allrecipes.com/recipe/240281/autumn-harvest-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-lentil-soup.json b/serverless-fleets/data/input/inferencing/recipes/autumn-lentil-soup.json
new file mode 100644
index 000000000..9ff4cb35b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-lentil-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.",
+        "Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving."
+    ],
+    "ingredients": [
+        "3 tablespoons extra-virgin olive oil",
+        "1 1/2 onion, chopped",
+        "2 cloves garlic, pressed",
+        "1/2 (750 milliliter) bottle dry white wine (such as Chenin Blanc)",
+        "1/2 pound dry brown lentils",
+        "1 (32 fluid ounce) container chicken stock",
+        "2 teaspoons Italian seasoning",
+        "1 teaspoon dried parsley",
+        "1 teaspoon garlic powder",
+        "1 tablespoon dried minced onion",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Lentil Soup",
+    "url": "http://allrecipes.com/recipe/216465/autumn-lentil-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-pear-chip-239786.json b/serverless-fleets/data/input/inferencing/recipes/autumn-pear-chip-239786.json
new file mode 100644
index 000000000..d98574403
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-pear-chip-239786.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Swirl poire Williams in 2 glasses to coat; discard poire Williams. Using muddler or handle of wooden spoon, mash ginger in cocktail shaker. Add Calvados, pear juice, lemon juice, and ice; shake well. Strain into glasses. Garnish each with pear crisp."
+    ],
+    "ingredients": [
+        "Poire Williams (clear pear brandy)",
+        "6 quarter-size rounds of ginger",
+        "6 tablespoons Calvados (apple brandy)",
+        "6 tablespoons pear juice",
+        "2 tablespoons lemon juice",
+        "1 cup ice cubes",
+        "2 Dried Pear Crisps"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Liqueur",
+        "Alcoholic",
+        "Ginger",
+        "Brandy",
+        "Fall",
+        "Calvados",
+        "Drink"
+    ],
+    "title": "Autumn Pear Chip",
+    "url": "http://www.epicurious.com/recipes/food/views/autumn-pear-chip-239786"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-pork-roast.json b/serverless-fleets/data/input/inferencing/recipes/autumn-pork-roast.json
new file mode 100644
index 000000000..0006fb5ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-pork-roast.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.",
+        "Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.",
+        "Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving"
+    ],
+    "ingredients": [
+        "2 1/2 pounds boneless pork loin",
+        "1 teaspoon garlic powder",
+        "salt and pepper to taste",
+        "2 tablespoons olive oil",
+        "1/2 cup dry white wine",
+        "2 cups cubed butternut squash",
+        "1 large onion, sliced",
+        "1/2 cup applesauce",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon soy sauce",
+        "1/2 cup brown sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Pork Roast",
+    "url": "http://allrecipes.com/recipe/150258/autumn-pork-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-pot-roast-ii.json b/serverless-fleets/data/input/inferencing/recipes/autumn-pot-roast-ii.json
new file mode 100644
index 000000000..7e3745aa8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-pot-roast-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.",
+        "Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.",
+        "Transfer roast to a platter. Stir gravy until smooth, and pour over roast."
+    ],
+    "ingredients": [
+        "1 teaspoon salt",
+        "2 tablespoons all-purpose flour",
+        "1 (4 pound) boneless beef chuck roast",
+        "2 cloves garlic, minced",
+        "4 tablespoons butter",
+        "1 large onion, sliced thin",
+        "12 whole peppercorns",
+        "12 whole allspice berries",
+        "1 tablespoon finely grated raw horseradish",
+        "1/2 cup bay leaf, crumbled",
+        "1/2 cup rum",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Pot Roast II",
+    "url": "http://allrecipes.com/recipe/152181/autumn-pot-roast-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/autumn-pot-roast.json
new file mode 100644
index 000000000..774424034
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-pot-roast.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.",
+        "Cook on High for 4 hours."
+    ],
+    "ingredients": [
+        "1 tablespoon salt",
+        "1 tablespoon ground black pepper",
+        "2 teaspoons dried parsley",
+        "2 teaspoons dried oregano",
+        "2 pounds beef pot roast",
+        "4 potatoes, cut into chunks",
+        "2 cups baby carrots",
+        "1 tomato, cut into chunks",
+        "1/2 yellow onion, cut into chunks",
+        "1 (6.5 ounce) can tomato sauce",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Pot Roast",
+    "url": "http://allrecipes.com/recipe/231538/autumn-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-pumpkin-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/autumn-pumpkin-coffee-cake.json
new file mode 100644
index 000000000..5c4fee0e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-pumpkin-coffee-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with butter.",
+        "Combine flour, 1/2 cup brown sugar, baking powder, 2 teaspoons cinnamon, and allspice in a bowl. Beat pumpkin puree, milk, egg, and vanilla extract in another bowl; stir into flour mixture until batter is smooth. Pour batter into prepared baking dish.",
+        "Stir 3/4 cups brown sugar, butter, and 2 teaspoons cinnamon in a small bowl until just combined. Sprinkle over cake batter.",
+        "Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 2/3 cups all-purpose flour",
+        "1/2 cup brown sugar",
+        "2 teaspoons baking powder",
+        "2 teaspoons ground cinnamon",
+        "1/4 teaspoon ground allspice",
+        "1/2 cup pumpkin puree",
+        "1/3 cup whole milk",
+        "1 egg",
+        "2 teaspoons vanilla extract",
+        "3/4 cup brown sugar",
+        "1/2 cup butter, melted",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Pumpkin Coffee Cake",
+    "url": "http://allrecipes.com/recipe/229131/autumn-pumpkin-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-root-vegetable-puree-231140.json b/serverless-fleets/data/input/inferencing/recipes/autumn-root-vegetable-puree-231140.json
new file mode 100644
index 000000000..725a7054d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-root-vegetable-puree-231140.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.",
+        "Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving."
+    ],
+    "ingredients": [
+        "2 medium turnips, peeled and cut into 2-inch pieces",
+        "2 small carrots, peeled and cut into 2-inch pieces",
+        "1 medium parsnip, peeled and cut into 2-inch pieces",
+        "1 medium sweet potato, peeled and cut into small chunks",
+        "1/2 medium rutabaga, peeled, trimmed, and cut into small chunks",
+        "Kosher salt",
+        "1 to 3 tablespoons unsalted butter, at room temperature",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Christmas",
+        "Thanksgiving",
+        "Carrot",
+        "Parsnip",
+        "Turnip",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Rutabaga",
+        "Christmas Eve",
+        "Boil",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Autumn Root Vegetable Pur\u00e9e",
+    "url": "http://www.epicurious.com/recipes/food/views/autumn-root-vegetable-puree-231140"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-salad.json b/serverless-fleets/data/input/inferencing/recipes/autumn-salad.json
new file mode 100644
index 000000000..005e8825c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten.  Mix lightly and chill.",
+        "Drain pears, reserving 2 tablespoons syrup.  In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.",
+        "Fill each pear half with cream cheese mixture.  Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate."
+    ],
+    "ingredients": [
+        "1 1/2 cups shredded carrots",
+        "1/3 cup chopped pecans",
+        "1/3 cup raisins",
+        "1/3 cup French dressing",
+        "1 (15 ounce) can pear halves",
+        "1/2 cup chopped pitted dates",
+        "1 (3 ounce) package cream cheese, softened",
+        "1 head green leaf lettuce, rinsed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Salad",
+    "url": "http://allrecipes.com/recipe/18405/autumn-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-soup-with-crispy-bacon-108989.json b/serverless-fleets/data/input/inferencing/recipes/autumn-soup-with-crispy-bacon-108989.json
new file mode 100644
index 000000000..5b7f2e264
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-soup-with-crispy-bacon-108989.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Peel sweet potatoes with a vegetable peeler. Cut them in half lengthwise, and then cut them crosswise to make 1/2-inch slices. Peel rutabaga with a small sharp knife and cut into 1/2-inch pieces.",
+        "Cut 3 slices of bacon into small pieces and place in a medium pot with a cover. Heat gently for a few minutes, until fat is rendered, making sure bacon does not crisp. Add sweet potatoes and rutabagas. Using large spoon, toss vegetables to coat with bacon fat. Cook over medium heat for 2 minutes.",
+        "Add 5 cups water, 1 teaspoon salt, and 12 black peppercorns. Bring to a boil. Lower heat to medium and cover pot. Cook for 45 minutes, or until vegetables are very soft.",
+        "Meanwhile, in a nonstick skillet, cook remaining bacon on both sides until just crisp, then place on paper towels to drain.",
+        "Working in 2 batches, transfer vegetables and cooking liquid to bowl of a food processor. Process until very, very smooth. Return to pot. Add salt to taste and gently reheat. Ladle soup into bowls and crumble crisp bacon on top."
+    ],
+    "ingredients": [
+        "1 1/2 pounds sweet potatoes",
+        "1 large rutabaga, about 1 1/2 pounds",
+        "6 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bacon",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Rutabaga"
+    ],
+    "title": "Autumn Soup with Crispy Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/autumn-soup-with-crispy-bacon-108989"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-spice-ham-steak.json b/serverless-fleets/data/input/inferencing/recipes/autumn-spice-ham-steak.json
new file mode 100644
index 000000000..dcd864cb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-spice-ham-steak.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.",
+        "Sprinkle with cinnamon, and serve immediately."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons butter",
+        "1 (2 pound) ham steak",
+        "1 red apple, cored and thinly sliced",
+        "1 green apple, cored and thinly sliced",
+        "1/2 cup maple flavored pancake syrup",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Spice Ham Steak",
+    "url": "http://allrecipes.com/recipe/40057/autumn-spice-ham-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-spiced-apple-and-pear-hand-pie.json b/serverless-fleets/data/input/inferencing/recipes/autumn-spiced-apple-and-pear-hand-pie.json
new file mode 100644
index 000000000..5182d3b96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-spiced-apple-and-pear-hand-pie.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.",
+        "Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.",
+        "Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.",
+        "Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.",
+        "Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.",
+        "Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies."
+    ],
+    "ingredients": [
+        "1 large Pink Lady apple - peeled, cored and diced",
+        "1 large Bartlett pear - peeled, cored and diced",
+        "1/4 cup brown sugar",
+        "1 tablespoon vanilla extract",
+        "2 teaspoons cornstarch",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1 pinch salt",
+        "1 egg",
+        "1 tablespoon water",
+        "1 recipe pastry for a 9-inch double crust pie",
+        "2 tablespoons coarse granulated sugar, or as needed (optional)",
+        "1/2 cup dark chocolate chips (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Spiced Apple and Pear Hand Pies",
+    "url": "http://allrecipes.com/recipe/244986/autumn-spiced-apple-and-pear-hand-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-spiced-butternut-squash-bread.json b/serverless-fleets/data/input/inferencing/recipes/autumn-spiced-butternut-squash-bread.json
new file mode 100644
index 000000000..7670940ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-spiced-butternut-squash-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.",
+        "Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.",
+        "Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 2/3 cups white sugar",
+        "2/3 cup shortening",
+        "2 cups pureed cooked butternut squash",
+        "4 eggs",
+        "2/3 cup water",
+        "3 1/3 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "2 teaspoons baking powder",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground cloves",
+        "2/3 cup chopped walnuts (optional)",
+        "2/3 cup raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Spiced Butternut Squash Bread",
+    "url": "http://allrecipes.com/recipe/234276/autumn-spiced-butternut-squash-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-squash-casserole.json b/serverless-fleets/data/input/inferencing/recipes/autumn-squash-casserole.json
new file mode 100644
index 000000000..c455780ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-squash-casserole.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.",
+        "Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.",
+        "Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.",
+        "Bake in the preheated oven until heated through, about 15 minutes."
+    ],
+    "ingredients": [
+        "3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks",
+        "1/4 cup butter",
+        "1 tablespoon brown sugar",
+        "1/4 teaspoon salt",
+        "1 dash white pepper",
+        "1 1/2 tablespoons butter",
+        "6 cups sliced peeled apples",
+        "1/4 cup white sugar",
+        "1 1/2 cups cornflakes cereal, coarsely crushed",
+        "1/2 cup chopped pecans",
+        "1/2 cup brown sugar",
+        "2 tablespoons melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Squash Casserole",
+    "url": "http://allrecipes.com/recipe/78726/autumn-squash-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-squash-soup.json b/serverless-fleets/data/input/inferencing/recipes/autumn-squash-soup.json
new file mode 100644
index 000000000..9594546aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-squash-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.",
+        "Roast squash in preheated oven until fork-tender, about 30 minutes.",
+        "Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.",
+        "Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.",
+        "Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth."
+    ],
+    "ingredients": [
+        "4 cups butternut squash cubes",
+        "1 teaspoon salt",
+        "2 dashes ground cinnamon, or to taste",
+        "1 tablespoon coconut oil",
+        "1/2 teaspoon curry powder",
+        "salt to taste",
+        "1 large Honeycrisp apple - peeled, cored, and diced",
+        "1/2 large yellow onion, diced",
+        "3 1/2 cups vegetable broth",
+        "1/2 cup almond milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Squash Soup",
+    "url": "http://allrecipes.com/recipe/235978/autumn-squash-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-stuffed-acorn-squash.json b/serverless-fleets/data/input/inferencing/recipes/autumn-stuffed-acorn-squash.json
new file mode 100644
index 000000000..18b6609c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-stuffed-acorn-squash.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.",
+        "Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.",
+        "Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.",
+        "Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "2 acorn squash, halved and seeded",
+        "1 1/2 teaspoons dark brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "salt and ground black pepper to taste",
+        "1 tablespoon butter, cut in small pieces",
+        "1 (16 ounce) package maple-flavored breakfast sausage",
+        "1 cup cooked wild rice",
+        "1/2 cup dried cranberries",
+        "1/4 cup chicken stock"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Stuffed Acorn Squash",
+    "url": "http://allrecipes.com/recipe/232431/autumn-stuffed-acorn-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-succotash-236536.json b/serverless-fleets/data/input/inferencing/recipes/autumn-succotash-236536.json
new file mode 100644
index 000000000..8d9e5422c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-succotash-236536.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat heavy large skillet over medium-high heat. Add bacon and saut\u00e9 until fat begins to render, about 1 minute. Add shallot and saut\u00e9 until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley."
+    ],
+    "ingredients": [
+        "2 slices thick-cut bacon (about 2 ounces), chopped",
+        "1 shallot, finely chopped",
+        "2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed",
+        "1 pound frozen corn kernels, thawed",
+        "1/4 cup water",
+        "1/4 cup chopped fresh Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Saut\u00e9",
+        "Christmas",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Bacon",
+        "Corn",
+        "Legume",
+        "Lima Bean",
+        "Fall",
+        "Winter",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added"
+    ],
+    "title": "Autumn Succotash",
+    "url": "http://www.epicurious.com/recipes/food/views/autumn-succotash-236536"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-sunshine-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/autumn-sunshine-cocktail.json
new file mode 100644
index 000000000..9ed06228a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-sunshine-cocktail.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place ice cubes in a shaker. Pour bourbon, maple syrup, orange liqueur, clementine juice, and lemon juice over ice, cover the shaker, and shake until chilled, about 15 seconds. Strain into a chilled martini glass.",
+        "Light a match or lighter over the cocktail and squeeze 1 piece of clementine peel near the flame to flame the oil. Rub peel on the rim of the glass and drop peel into cocktail."
+    ],
+    "ingredients": [
+        "6 ice cubes",
+        "2 fluid ounces bourbon",
+        "1 fluid ounce maple syrup",
+        "1 fluid ounce brandy-based orange liqueur (such as Grand Marnier\u00ae)",
+        "1 clementine, juiced and peel cut into 1x1/4-inch strips",
+        "1/2 lemon, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Sunshine Cocktail",
+    "url": "http://allrecipes.com/recipe/241614/autumn-sunshine-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-tomato-and-root-vegetable-soup.json b/serverless-fleets/data/input/inferencing/recipes/autumn-tomato-and-root-vegetable-soup.json
new file mode 100644
index 000000000..f004d8804
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-tomato-and-root-vegetable-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.",
+        "Pour tomatoes and water into the pot; add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.",
+        "Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 small yellow onion, diced",
+        "2 leeks (white and pale green parts only), diced",
+        "1 sweet potato, peeled and cut into cubes",
+        "1 beet, peeled and cut into cubes",
+        "2 cloves garlic, minced",
+        "1 (14.5 ounce) can no-salt-added diced tomatoes",
+        "2 (14.5 ounce) cans water",
+        "2 cups baby spinach leaves",
+        "1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained (optional)",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Tomato and Root Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/240282/autumn-tomato-and-root-vegetable-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/autumn-waldorf-salad.json b/serverless-fleets/data/input/inferencing/recipes/autumn-waldorf-salad.json
new file mode 100644
index 000000000..3ac346ab0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/autumn-waldorf-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix yogurt and brown sugar together in a bowl to make dressing.",
+        "Combine pear, apple, celery, raisins, cranberries, and walnuts in a bowl. Add dressing and toss well to combine. Sprinkle cinnamon and nutmeg on top.",
+        "Chill salad before serving, at least 30 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup plain yogurt",
+        "1 1/2 teaspoons brown sugar",
+        "1 pear, diced",
+        "1 apple, diced",
+        "1 cup sliced celery (optional)",
+        "1/2 cup raisins",
+        "1/4 cup dried cranberries",
+        "2 tablespoons chopped walnuts",
+        "1 dash ground cinnamon (optional)",
+        "1 dash ground nutmeg (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Autumn Waldorf Salad",
+    "url": "http://allrecipes.com/recipe/255841/autumn-waldorf-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avgolemono-15607.json b/serverless-fleets/data/input/inferencing/recipes/avgolemono-15607.json
new file mode 100644
index 000000000..743cd41a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avgolemono-15607.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.",
+        "Meanwhile, beat the egg yolks and lemon juice together in a large bowl.",
+        "When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "4 cups basic chicken stock [for a vegetarian soup, use Garlic Broth ]",
+        "6 tablespoons (90 g) Carolina or other long-grain white rice",
+        "8 egg yolks",
+        "1/4 cup (65 ml) fresh lemon juice",
+        "coarse salt, to taste",
+        "freshly ground black pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Egg",
+        "Rice",
+        "Easter",
+        "Lemon",
+        "Winter"
+    ],
+    "title": "Avgolemono",
+    "url": "http://www.epicurious.com/recipes/food/views/avgolemono-15607"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avgolemono-soup.json b/serverless-fleets/data/input/inferencing/recipes/avgolemono-soup.json
new file mode 100644
index 000000000..5ac4d2c1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avgolemono-soup.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.",
+        "Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.",
+        "Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.",
+        "Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more."
+    ],
+    "ingredients": [
+        "1 (3 pound) whole chicken",
+        "2 teaspoons salt, or more to taste",
+        "1 onion, chopped",
+        "2 ribs celery, chopped",
+        "1 carrot, chopped",
+        "2 bay leaves",
+        "1/4 teaspoon dried oregano leaves",
+        "3 quarts cold water",
+        "2 cups finely diced onion",
+        "2 tablespoons extra-virgin olive oil",
+        "2/3 cup arborio rice, or more to taste",
+        "2 large eggs",
+        "1/2 teaspoon ground black pepper",
+        "1 pinch cayenne pepper",
+        "1/2 cup fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avgolemono Soup",
+    "url": "http://allrecipes.com/recipe/241873/avgolemono-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avgolemono.json b/serverless-fleets/data/input/inferencing/recipes/avgolemono.json
new file mode 100644
index 000000000..3372a2f84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avgolemono.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes.",
+        "Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!",
+        "Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!"
+    ],
+    "ingredients": [
+        "1 3/4 quarts chicken broth",
+        "1/2 cup uncooked orzo pasta",
+        "3 eggs",
+        "1 lemon, juiced",
+        "1 tablespoon cold water",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avgolemono",
+    "url": "http://allrecipes.com/recipe/13172/avgolemono/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aviation-242666.json b/serverless-fleets/data/input/inferencing/recipes/aviation-242666.json
new file mode 100644
index 000000000..7072fe53e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aviation-242666.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In cocktail shaker, combine lemon juice, gin, maraschino liqueur, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled coupe glass and drop in cherry."
+    ],
+    "ingredients": [
+        "2 tablespoons (1 ounce) fresh lemon juice",
+        "1/4 cup (2 ounces) gin",
+        "1 tablespoon (1/2 ounce) Maraska maraschino liqueur",
+        "1/4 teaspoon <epi recipelink=\"\" id=\"105254\">simple syrup</epi>",
+        "1 cup ice cubes",
+        "homemade maraschino cherry (see note, below) or pitted fresh cherry"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Martini",
+        "Cherry",
+        "Spirit",
+        "Shower",
+        "Engagement Party",
+        "Party",
+        "Drink"
+    ],
+    "title": "Aviation",
+    "url": "http://www.epicurious.com/recipes/food/views/aviation-242666"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aviation-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/aviation-cocktail.json
new file mode 100644
index 000000000..462be1cff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aviation-cocktail.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine gin, lemon juice, and maraschino liqueur in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.",
+        "Place cherry in a martini glass and strain cocktail through a Hawthorne strainer or a slotted spoon into glass."
+    ],
+    "ingredients": [
+        "2 ounces London dry gin",
+        "3/4 ounce fresh lemon juice",
+        "3/4 ounce maraschino liqueur (such as Luxardo)",
+        "Maraschino cherry (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cocktail",
+        "Gin",
+        "Cherry",
+        "Lemon Juice",
+        "Summer"
+    ],
+    "title": "Aviation",
+    "url": "http://www.epicurious.com/recipes/food/views/aviation-cocktail"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avo-spoon-snack.json b/serverless-fleets/data/input/inferencing/recipes/avo-spoon-snack.json
new file mode 100644
index 000000000..2aaa5bc18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avo-spoon-snack.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cut avocados lengthwise and remove pits.",
+        "Drizzle or pour your favorite salsa, vinaigrette or sauce into cavity of avocado.",
+        "Scoop avocado with sauce directly out of shell with a spoon and enjoy."
+    ],
+    "ingredients": [
+        "2 Avocados from Mexico",
+        "Options for sauces:",
+        "Salsa",
+        "Balsamic vinaigrette",
+        "Asian vinaigrette"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avo Spoon Snack",
+    "url": "http://allrecipes.com/recipe/240219/avo-spoon-snack/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-aioli.json b/serverless-fleets/data/input/inferencing/recipes/avocado-aioli.json
new file mode 100644
index 000000000..59a6bd834
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-aioli.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the avocado, yogurt, basil, garlic, lemon juice, salt and black pepper in a food processor and process until just smooth. Use immediately or store in the refrigerator."
+    ],
+    "ingredients": [
+        "1 medium very ripe Avocado from Mexico",
+        "1/3 cup plain, fat-free Greek-style yogurt",
+        "1 tablespoon chopped basil",
+        "2 teaspoons minced garlic",
+        "1 teaspoon fresh lemon juice",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Aioli",
+    "url": "http://allrecipes.com/recipe/235845/avocado-aioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-alfalfa-turkey-burger-51196220.json b/serverless-fleets/data/input/inferencing/recipes/avocado-alfalfa-turkey-burger-51196220.json
new file mode 100644
index 000000000..e74773767
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-alfalfa-turkey-burger-51196220.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a bowl, combine ketchup and molasses; season with salt and pepper. In another bowl, crush avocado with juice; season with salt. Form turkey into four patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat until internal temperature reaches 165\u00b0F, 20 minutes. Top each with 1 cheese slice. Divide ketchup mixture, burgers, tomatoes, avocado mixture and alfalfa sprouts among buns."
+    ],
+    "ingredients": [
+        "1/4 cup ketchup",
+        "1 1/2 tablespoons pomegranate molasses (available at Whole Foods)",
+        "1 Hass avocado",
+        "1 tablespoon fresh lime juice",
+        "1 pound ground turkey (97 percent lean)",
+        "Vegetable-oil cooking spray",
+        "4 slices Monterey Jack cheese",
+        "2 small vine-ripened tomatoes, sliced",
+        "4 ounces alfalfa sprouts",
+        "4 whole-wheat hamburger buns, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "turkey",
+        "Kid-Friendly",
+        "Low Cal",
+        "Dinner",
+        "Lunch",
+        "Avocado",
+        "Healthy",
+        "Self",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Avocado-Alfalfa Turkey Burger",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-alfalfa-turkey-burger-51196220"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-bacon-soup.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-bacon-soup.json
new file mode 100644
index 000000000..1e4f15727
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-bacon-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.",
+        "Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.",
+        "Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "1 medium onion, chopped",
+        "2 stalks celery, chopped",
+        "1 quart chicken stock",
+        "2 avocados - peeled, pitted, and chopped",
+        "1/2 cup white wine",
+        "1 lime, juiced",
+        "1 cup heavy cream",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Bacon Soup",
+    "url": "http://allrecipes.com/recipe/83587/avocado-and-bacon-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-black-bean-dip.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-black-bean-dip.json
new file mode 100644
index 000000000..1c225b4ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-black-bean-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.",
+        "Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired."
+    ],
+    "ingredients": [
+        "1 avocado - peeled, pitted, and mashed",
+        "1/2 (15 ounce) can black beans, drained and rinsed",
+        "1 tablespoon lime juice",
+        "1 clove garlic, minced, or more to taste",
+        "1/3 cup shredded Cheddar cheese",
+        "sea salt to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Black Bean Dip",
+    "url": "http://allrecipes.com/recipe/230690/avocado-and-black-bean-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-black-eyed-pea-salsa.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-black-eyed-pea-salsa.json
new file mode 100644
index 000000000..9a4cf8fa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-black-eyed-pea-salsa.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.",
+        "Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors."
+    ],
+    "ingredients": [
+        "2 ripe but firm avocados, diced",
+        "1/2 cup chopped green onion",
+        "1/2 cup chopped fresh cilantro",
+        "1 cup chopped roma (plum) tomatoes",
+        "1 (11 ounce) can shoepeg corn, drained",
+        "1 (15 ounce) can black-eyed peas, rinsed and drained",
+        "1/4 cup red wine vinegar",
+        "1/4 cup olive oil",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon minced garlic",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Black Eyed Pea Salsa",
+    "url": "http://allrecipes.com/recipe/213030/avocado-and-black-eyed-pea-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-cantaloupe-salad-with-cre.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-cantaloupe-salad-with-cre.json
new file mode 100644
index 000000000..12f23651e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-cantaloupe-salad-with-cre.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.",
+        "Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons white sugar",
+        "2 teaspoons paprika",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon dry mustard powder",
+        "3 tablespoons apple cider vinegar",
+        "1 clove garlic, minced",
+        "1 teaspoon Worcestershire sauce",
+        "1 pinch cayenne pepper",
+        "3/4 cup vegetable oil",
+        "6 cups baby arugula leaves",
+        "1/4 cantaloupe - peeled, seeded, and cubed",
+        "1 avocado - peeled, pitted, and cubed",
+        "1/2 cup toasted slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Cantaloupe Salad with Creamy French Dressing",
+    "url": "http://allrecipes.com/recipe/213940/avocado-and-cantaloupe-salad-with-cre/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-cilantro-soup.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-cilantro-soup.json
new file mode 100644
index 000000000..3b67191fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-cilantro-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.",
+        "To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro."
+    ],
+    "ingredients": [
+        "4 avocados - peeled, pitted and diced",
+        "1 shallot, finely chopped",
+        "3 1/2 cups cold chicken broth",
+        "2 tablespoons tomato paste",
+        "1 teaspoon hot pepper sauce (e.g. Tabasco\u2122)",
+        "1 tablespoon fresh lime juice, or to taste",
+        "1 tablespoon tequila (optional)",
+        "2 tablespoons chopped fresh cilantro",
+        "salt and pepper to taste",
+        "2 tablespoons sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Cilantro Soup",
+    "url": "http://allrecipes.com/recipe/98595/avocado-and-cilantro-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-corn-salsa.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-corn-salsa.json
new file mode 100644
index 000000000..37ae05b78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-corn-salsa.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl."
+    ],
+    "ingredients": [
+        "2 cups canned yellow corn, drained",
+        "3 avocados, diced",
+        "1 bunch fresh cilantro, chopped",
+        "3 limes, juiced",
+        "2 shallots, chopped",
+        "1 small red chile pepper, chopped",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Corn Salsa",
+    "url": "http://allrecipes.com/recipe/233411/avocado-and-corn-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-crab-meat-sushi-12779.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-crab-meat-sushi-12779.json
new file mode 100644
index 000000000..f63d845de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-crab-meat-sushi-12779.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer. Keep the rice warm, covered. In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.",
+        "Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips. Heat the nori in a preheated 350\u00b0F. oven for 10 minutes, or until it is softened slightly, and keep it warm. Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides. Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado. Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion. Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger."
+    ],
+    "ingredients": [
+        "1 cup white short-grain rice*",
+        "2 tablespoons rice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)",
+        "1 teaspoon sugar",
+        "1 teaspoon dry Sherry",
+        "1/2 teaspoon salt",
+        "1/2 avocado (preferably California)",
+        "fresh lemon juice for rubbing the avocado",
+        "three 8- by 7-inch pieces of toasted nori (dried laver)*",
+        "1/2 cucumber, peeled and cut lengthwise into 8- by 1/4-inch strips, discarding the seeds",
+        "about 1/4 pound fresh King crab meat, thawed if frozen, picked over, and drained",
+        "wasabi (Japanese horseradish) paste* to taste for the sushi plus additional as an accompaniment if desired",
+        "soy sauce as an accompaniment",
+        "pickled ginger* as an accompaniment if desired",
+        "*available at Oriental markets and some specialty foods shops"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Shellfish",
+        "Crab",
+        "Avocado",
+        "Boil",
+        "Gourmet"
+    ],
+    "title": "Avocado and Crab-Meat Sushi",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-crab-meat-sushi-12779"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-edamame-dip.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-edamame-dip.json
new file mode 100644
index 000000000..5d18beb70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-edamame-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the edamame, onion, cilantro, and olive oil into a food processor. Pulse until finely chopped. Add the avocado, lemon juice, and chile-garlic sauce; season to taste with salt and pepper. Puree until smooth. Refrigerate at least 30 minutes before serving."
+    ],
+    "ingredients": [
+        "6 ounces shelled edamame (green soybeans)",
+        "1/2 onion, chopped",
+        "1/2 cup tightly packed cilantro",
+        "2 tablespoons olive oil",
+        "1 large avocado, peeled, pitted and cubed",
+        "1 lemon, juiced",
+        "1 tablespoon chile-garlic sauce (such as Sriracha\u00ae)",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Edamame Dip",
+    "url": "http://allrecipes.com/recipe/213996/avocado-and-edamame-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-feta-bruschetta.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-feta-bruschetta.json
new file mode 100644
index 000000000..3a73d6f61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-feta-bruschetta.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cut bread into two 3-inch sections and cut each section in half. Place bread pieces on a baking sheet and drizzle olive oil over each piece.",
+        "Bake in the preheated oven until toasted, 5 to 7 minutes.",
+        "Sprinkle garlic over toasted bread pieces. Spoon avocado pieces onto each toast and sprinkle feta cheese over avocado layer."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1500&h=785&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4460715.jpg",
+    "ingredients": [
+        "1 loaf ciabatta bread",
+        "\u2153 cup olive oil",
+        "2 cloves garlic, finely minced, or more to taste",
+        "2  avocados - peeled, pitted, and diced",
+        "\u2153 cup crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Feta Bruschetta",
+    "url": "http://allrecipes.com/recipe/238743/avocado-and-feta-bruschetta/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-fruit-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-fruit-salad.json
new file mode 100644
index 000000000..37026c1ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-fruit-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated."
+    ],
+    "ingredients": [
+        "2 avocados - peeled, pitted and diced",
+        "1 fresh peach - peeled, pitted and diced",
+        "1/2 cup diced sweet onion",
+        "2 tablespoons fresh lime juice",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Fruit Salad",
+    "url": "http://allrecipes.com/recipe/143672/avocado-and-fruit-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-grapefruit-salad-353815.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-grapefruit-salad-353815.json
new file mode 100644
index 000000000..522968cb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-grapefruit-salad-353815.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.",
+        "Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.",
+        "Milder than vinegar, verjus is a tart juice made from unripe grapes; available at specialty foods stores and from chefshop.com and terrasonoma.com."
+    ],
+    "ingredients": [
+        "2 tablespoons verjus* or 3 1/2 teaspoons white grape juice and 2 1/2 teaspoons apple cider vinegar",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons minced shallot",
+        "1/4 cup walnut oil",
+        "1/4 cup olive oil",
+        "Fine sea salt",
+        "8 large butter lettuce leaves",
+        "3 ripe avocados, halved, pitted, peeled, thinly sliced, rinsed under cold water",
+        "3 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Side",
+        "Picnic",
+        "Quick & Easy",
+        "Lunch",
+        "Grapefruit",
+        "Avocado",
+        "Summer",
+        "Healthy",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Avocado and Grapefruit Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-grapefruit-salad-353815"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-ham-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-ham-salad.json
new file mode 100644
index 000000000..4b507c833
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-ham-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Toss Romaine lettuce, mixed salad greens, arugula, mixed beans, cucumber, sweet red pepper, radishes, tomato, avocado, and ham together in a large bowl. Serve cold."
+    ],
+    "ingredients": [
+        "1 cup shredded Romaine lettuce",
+        "1/2 cup mixed salad greens",
+        "1/2 cup arugula",
+        "1/2 cup cooked mixed beans, drained",
+        "1/2 cup chopped cucumber",
+        "1/3 cup chopped sweet red pepper",
+        "3 radishes, sliced",
+        "1 tomato, sliced",
+        "1 small avocado, peeled, pitted, and chopped",
+        "1 slice ham, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Ham Salad",
+    "url": "http://allrecipes.com/recipe/220921/avocado-and-ham-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-lobster-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-lobster-salad.json
new file mode 100644
index 000000000..0089f8f93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-lobster-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 1/2 cups cooked lobster meat, diced",
+        "1 teaspoon seafood seasoning",
+        "1 tomato, diced",
+        "1/2 avocado, diced",
+        "2 cups chopped iceberg lettuce",
+        "1/4 cup crumbled feta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Lobster Salad",
+    "url": "http://allrecipes.com/recipe/133970/avocado-and-lobster-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-mango-salad-with-passion-fruit-vinaigrette-231721.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-mango-salad-with-passion-fruit-vinaigrette-231721.json
new file mode 100644
index 000000000..d8031d8b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-mango-salad-with-passion-fruit-vinaigrette-231721.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado."
+    ],
+    "ingredients": [
+        "3 tablespoons frozen passion fruit juice concentrate, thawed",
+        "3 tablespoons minced shallot",
+        "4 teaspoons Sherry wine vinegar",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon whole coriander seeds, coarsely cracked",
+        "3 tablespoons olive oil",
+        "8 cups herb salad mix (about 4 ounces)",
+        "1 large ripe mango, halved, pitted, peeled, sliced",
+        "2 small avocados, halved, pitted, peeled, sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Appetizer",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Graduation",
+        "Mango",
+        "Avocado",
+        "Spring",
+        "Vegan",
+        "Raw",
+        "Passion Fruit",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Avocado and Mango Salad with Passion Fruit Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-mango-salad-with-passion-fruit-vinaigrette-231721"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-orange-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-orange-sandwich.json
new file mode 100644
index 000000000..93daa3386
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-orange-sandwich.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Arrange four of the bread slices on a flat surface; top each slice with two slices of orange, even amounts of avocado slices, and even amounts of sprouts. Sprinkle each sandwich with 1/2 teaspoon of balsamic vinaigrette. Top each with remaining bread slices and serve."
+    ],
+    "ingredients": [
+        "8 (1 ounce) slices whole-wheat bread",
+        "1 large navel orange, peeled and cut into 1/4-inch thick slices",
+        "2 large avocados - peeled, pitted, and sliced",
+        "1 (5 ounce) package alfalfa sprouts",
+        "2 teaspoons balsamic vinaigrette"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Orange Sandwich",
+    "url": "http://allrecipes.com/recipe/161822/avocado-and-orange-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-pink-grapefruit-salad-with-coriander-350397.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-pink-grapefruit-salad-with-coriander-350397.json
new file mode 100644
index 000000000..8398431e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-pink-grapefruit-salad-with-coriander-350397.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Using small sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 4 slices. Cut second grapefruit in half and squeeze enough juice to measure 3 tablespoons. Whisk juice, olive oil, and next 6 ingredients in small bowl. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl and divide between 2 plates. Arrange grapefruit slices and avocado alongside and spoon remaining dressing over."
+    ],
+    "ingredients": [
+        "2 pink grapefruits",
+        "2 tablespoons olive oil",
+        "1 tablespoon minced shallot",
+        "1 teaspoon soy sauce",
+        "1/2 teaspoon honey",
+        "1/4 teaspoon Asian sesame oil",
+        "1 teaspoon grated peeled fresh ginger",
+        "1 teaspoon coriander seeds, cracked",
+        "2 cups (packed) mixed baby greens",
+        "1 small avocado, halved, pitted, peeled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Grapefruit",
+        "Avocado",
+        "Healthy",
+        "Low Cholesterol",
+        "Soy Sauce",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Avocado and Pink Grapefruit Salad with Coriander",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-pink-grapefruit-salad-with-coriander-350397"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-smoked-pork-carnitas-2000.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-smoked-pork-carnitas-2000.json
new file mode 100644
index 000000000..3ffaf76cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-smoked-pork-carnitas-2000.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Place first 5 ingredients in heavy large saucepan. Add enough water just to cover ham hocks. Season with pepper. Reduce heat and simmer until ham is very tender, turning occasionally, about 3 hours. Remove ham from bone and shred. Discard bones and fat. Transfer 4 cups ham to large bowl (reserve any remainder for another use).",
+        "Combine sour cream, mayonnaise, chopped cilantro and cumin in medium bowl. Add celery, carrots, green onions, chilies and 3/4 cup sour cream dressing to ham and stir to combine. Season with salt and pepper. (Can be made 1 day ahead. Cover ham mixture and remaining dressing separately and chill.)",
+        "Place 2 large lettuce leaves on each plate. Thinly slice remaining lettuce. Sprinkle sliced lettuce atop whole leaves in center of plate. Mound ham filling in avocado halves. Place atop bed of lettuce. Spoon enough remaining dressing over to cover filling completely. Garnish with cilantro sprigs and lime."
+    ],
+    "ingredients": [
+        "3 pounds smoked ham hocks",
+        "2 cups canned low-salt chicken broth",
+        "1 onion, halved, thinly sliced",
+        "2 tablespoons chili powder",
+        "1 bay leaf",
+        "1 1/4 cups sour cream",
+        "1/2 cup mayonnaise",
+        "1/4 cup plus 2 tablespoons chopped fresh cilantro",
+        "2 tablespoons plus 2 teaspoons ground cumin",
+        "1 cup finely chopped celery",
+        "1 cup finely chopped carrots",
+        "1 cup chopped green onions",
+        "3 tablespoons minced jalape\u00f1o chilies with seeds",
+        "1 head red leaf lettuce",
+        "4 large avocados, peeled, halved",
+        "Fresh cilantro sprigs",
+        "Lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Herb",
+        "Pork",
+        "Dinner",
+        "Ham",
+        "Avocado",
+        "Sour Cream",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Avocado and Smoked Pork Carnitas",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-smoked-pork-carnitas-2000"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-smoked-salmon-soup-12175.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-smoked-salmon-soup-12175.json
new file mode 100644
index 000000000..36cc980ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-smoked-salmon-soup-12175.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth, and the Tabasco until the mixture is smooth, adding enough of the remaining 1/2 cup broth to thin the mixture to the desired consistency. Transfer the soup to a bowl, season it with salt and pepper, and chill it, its surface covered with plastic wrap, for 1 hour, or until it is cold. (The soup will discolor if kept for more than 6 hours.) Stir half the salmon, chopped, into the soup, divide the soup among chilled bowls, and garnish it with the remaining salmon, cut into strips."
+    ],
+    "ingredients": [
+        "2 avocados (preferable California)",
+        "2 tablespoons fresh lemon juice",
+        "1/2 cup sour cream",
+        "3 to 3 1/2 cups chicken broth",
+        "1/4 teaspoon Tabasco",
+        "2 ounces smoked salmon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Dairy",
+        "Fish",
+        "Quick & Easy",
+        "Avocado",
+        "Summer",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Avocado and Smoked Salmon Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-smoked-salmon-soup-12175"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-strawberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-strawberry-smoothie.json
new file mode 100644
index 000000000..1b70f9ba3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-strawberry-smoothie.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Combine milk, strawberries, and avocado in a blender; blend until smooth, about 1 minute."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "8 fresh strawberries, hulled",
+        "1/2 avocado, peeled and pitted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Strawberry Smoothie",
+    "url": "http://allrecipes.com/recipe/256247/avocado-and-strawberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-sun-dried-tomato-spring-r.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-sun-dried-tomato-spring-r.json
new file mode 100644
index 000000000..f7a09b24e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-sun-dried-tomato-spring-r.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat 1 quart oil in a wok over medium high heat.",
+        "Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.",
+        "Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.",
+        "Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.",
+        "Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve."
+    ],
+    "ingredients": [
+        "1 quart oil for frying",
+        "2 tablespoons vegetable oil",
+        "1/3 cup shredded cabbage",
+        "1/4 cup shredded carrots",
+        "1/4 cup shredded cucumber",
+        "2 tablespoons diced onion",
+        "1/4 cup diced green onion",
+        "2 tablespoons finely chopped shiitake mushrooms",
+        "1/3 cup sun-dried tomatoes, chopped",
+        "salt and pepper to taste",
+        "2 ounces boneless chicken breast halves, cooked and diced",
+        "1 ounce cooked crabmeat, diced",
+        "1 teaspoon Chinese five-spice powder",
+        "1 avocado - peeled, pitted and diced",
+        "1 teaspoon lemon juice",
+        "8 spring roll wrappers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Sun-Dried Tomato Spring Rolls",
+    "url": "http://allrecipes.com/recipe/24911/avocado-and-sun-dried-tomato-spring-r/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-tangerine-salad-with-jalapeno-vinaigrette-51175640.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tangerine-salad-with-jalapeno-vinaigrette-51175640.json
new file mode 100644
index 000000000..07f1ae63b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tangerine-salad-with-jalapeno-vinaigrette-51175640.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.",
+        "Heat a small heavy skillet over mediumhigh heat. Cook jalape\u00f1o, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalape\u00f1o directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.",
+        "Whisk shallot, vinegar, reduced tangerine juice, and half of jalape\u00f1:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalape\u00f1o, if desired. Set vinaigrette aside.",
+        "Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.",
+        "DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill."
+    ],
+    "ingredients": [
+        "1/2 cup fresh tangerine juice",
+        "1 jalape\u00f1o",
+        "1 small shallot, finely chopped",
+        "2 tablespoons white wine vinegar",
+        "Kosher salt, freshly ground pepper",
+        "1/4 cup vegetable oil",
+        "2 tablespoons extra-virgin olive oil",
+        "2 avocados, sliced",
+        "4 tangerines or clementines, peeled, sliced into rounds",
+        "6 cups purslane, arugula, or watercress, thick stems trimmed",
+        "1/2 cup fresh mint leaves",
+        "2 ounces feta, crumbled (about 1/3 cup)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Citrus",
+        "Side",
+        "Feta",
+        "Avocado",
+        "Arugula",
+        "Hot Pepper",
+        "Summer",
+        "Healthy",
+        "Tangerine",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Avocado and Tangerine Salad with Jalape\u00f1o Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-tangerine-salad-with-jalapeno-vinaigrette-51175640"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-tilapia-ceviche.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tilapia-ceviche.json
new file mode 100644
index 000000000..f3cf65969
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tilapia-ceviche.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.",
+        "Spoon ceviche into tortillas."
+    ],
+    "ingredients": [
+        "2 pounds tilapia fillets, cut into cubes, or more to taste",
+        "2 small semi-firm avocados, cut into cubes, or more to taste",
+        "8 cloves garlic, minced, or more to taste",
+        "1 habanero pepper, minced",
+        "2 teaspoons chopped fresh cilantro",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/8 teaspoon ground ginger (optional)",
+        "30 fluid ounces lime juice, or as needed",
+        "1/2 large red onion, finely chopped",
+        "20 small flour tortillas, or as needed (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Tilapia Ceviche",
+    "url": "http://allrecipes.com/recipe/237606/avocado-and-tilapia-ceviche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-tomatillo-salsa-105238.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tomatillo-salsa-105238.json
new file mode 100644
index 000000000..a2f3d7990
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tomatillo-salsa-105238.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Pur\u00e9e tomatillos and jalape\u00f1o with salt in a blender until smooth, then transfer to a bowl.",
+        "Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo pur\u00e9e and stir in onion."
+    ],
+    "ingredients": [
+        "1/2 lb fresh tomatillos (8), husked, rinsed, and quartered",
+        "1 to 2 teaspoons chopped fresh jalape\u00f1o chile, including seeds",
+        "1/2 teaspoon salt",
+        "2 firm-ripe small California avocados (1 lb total)",
+        "1/4 cup finely chopped white onion"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Onion",
+        "Avocado",
+        "Summer",
+        "Tomatillo",
+        "Gourmet"
+    ],
+    "title": "Avocado and Tomatillo Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-tomatillo-salsa-105238"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-tomatillo-salsa-108062.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tomatillo-salsa-108062.json
new file mode 100644
index 000000000..b7b4e0cdf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tomatillo-salsa-108062.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill)."
+    ],
+    "ingredients": [
+        "2 cups coarsely chopped rinsed husked tomatillos",
+        "2 medium serrano chiles with seeds, minced",
+        "2 large avocados, halved, peeled, pitted, diced",
+        "3/4 cup chopped white onion",
+        "1/2 cup chopped fresh cilantro",
+        "3 tablespoons fresh lime juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Food Processor",
+        "No-Cook",
+        "Super Bowl",
+        "Quick & Easy",
+        "Avocado",
+        "Hot Pepper",
+        "Tomatillo",
+        "Cilantro",
+        "Mexico"
+    ],
+    "title": "Avocado and Tomatillo Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-tomatillo-salsa-108062"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-tomato-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tomato-salad.json
new file mode 100644
index 000000000..d46185f4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tomato-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors."
+    ],
+    "ingredients": [
+        "4 large tomatoes, chopped",
+        "4 avocados - peeled, pitted and diced",
+        "1 red onion, thinly sliced",
+        "1/4 teaspoon ground black pepper, or to taste",
+        "1 (8 ounce) bottle balsamic vinaigrette salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Tomato Salad",
+    "url": "http://allrecipes.com/recipe/51539/avocado-and-tomato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-tropical-fruit-salsa-103075.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tropical-fruit-salsa-103075.json
new file mode 100644
index 000000000..c26638e78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tropical-fruit-salsa-103075.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Gently toss together all ingredients with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 cups finely diced tropical fruit such as kiwi, pineapple, mango, and papaya",
+        "2 California avocados, pitted, peeled, and cut into 1/4-inch dice",
+        "1/4 cup fresh cilantro, chopped",
+        "1/4 cup finely chopped red onion",
+        "1 fresh serrano or jalape\u00f1o chile, seeded and finely chopped",
+        "2 tablespoons fresh lime juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Fruit",
+        "Vegetable",
+        "No-Cook",
+        "Vegetarian",
+        "Avocado",
+        "Winter",
+        "Healthy",
+        "Vegan",
+        "Gourmet"
+    ],
+    "title": "Avocado and Tropical-Fruit Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-tropical-fruit-salsa-103075"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-tuna-tapas.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tuna-tapas.json
new file mode 100644
index 000000000..6b571b092
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-tuna-tapas.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving."
+    ],
+    "ingredients": [
+        "1 (12 ounce) can solid white tuna packed in water, drained",
+        "1 tablespoon mayonnaise",
+        "3 green onions, thinly sliced, plus additional for garnish",
+        "1/2 red bell pepper, chopped",
+        "1 dash balsamic vinegar",
+        "black pepper to taste",
+        "1 pinch garlic salt, or to taste",
+        "2 ripe avocados, halved and pitted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado and Tuna Tapas",
+    "url": "http://allrecipes.com/recipe/139620/avocado-and-tuna-tapas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-white-bean-salsa-101093.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-white-bean-salsa-101093.json
new file mode 100644
index 000000000..d05f61dfd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-white-bean-salsa-101093.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Rinse and drain enough beans to measure 1/2 cup and reserve remainder for another use. Halve, pit, and peel avocado. Finely chop avocado, tomato, and onion and fold together with beans, lime juice, oil, and salt to taste.",
+        "Serve salsa with chips."
+    ],
+    "ingredients": [
+        "a 16-ounce can small white beans such as navy",
+        "1 firm-ripe California avocado",
+        "1 vine-ripened tomato",
+        "1/2 medium red onion",
+        "2 tablespoons fresh lime juice",
+        "1 teaspoon extra-virgin olive oil",
+        "Accompaniment: tortilla chips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Bean",
+        "Vegetable",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Avocado",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Avocado and White Bean Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-white-bean-salsa-101093"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-and-yogurt-dip-with-jalapeno-and-cilantro-108268.json b/serverless-fleets/data/input/inferencing/recipes/avocado-and-yogurt-dip-with-jalapeno-and-cilantro-108268.json
new file mode 100644
index 000000000..5d72e075e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-and-yogurt-dip-with-jalapeno-and-cilantro-108268.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.",
+        "Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalape\u00f1o, and garlic. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro."
+    ],
+    "ingredients": [
+        "1 16-ounce container plain nonfat yogurt (scant 2 cups)",
+        "1 teaspoon ground cumin",
+        "1 large avocado, peeled, halved, pitted, coarsely chopped",
+        "4 tablespoons chopped fresh cilantro",
+        "2 teaspoons minced jalape\u00f1o",
+        "1 small garlic clove, minced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Appetizer",
+        "No-Cook",
+        "Low Fat",
+        "Yogurt",
+        "Avocado",
+        "Summer",
+        "Healthy"
+    ],
+    "title": "Avocado and Yogurt Dip with Jalape\u00f1o and Cilantro",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-yogurt-dip-with-jalapeno-and-cilantro-108268"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-baked-eggs.json b/serverless-fleets/data/input/inferencing/recipes/avocado-baked-eggs.json
new file mode 100644
index 000000000..104ffebf8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-baked-eggs.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.",
+        "Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives."
+    ],
+    "ingredients": [
+        "1 avocado, halved and pitted",
+        "2 eggs",
+        "salt and ground black pepper to taste",
+        "1 pinch cayenne pepper",
+        "1/4 cup crumbled cooked bacon",
+        "1 tablespoon chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Baked Eggs",
+    "url": "http://allrecipes.com/recipe/231986/avocado-baked-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-banana-and-walnut-muffins.json b/serverless-fleets/data/input/inferencing/recipes/avocado-banana-and-walnut-muffins.json
new file mode 100644
index 000000000..699793692
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-banana-and-walnut-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.",
+        "In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts.",
+        "Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup mashed Avocado from Mexico",
+        "1/2 cup mashed ripe bananas",
+        "2 large eggs",
+        "1/2 cup low-fat milk",
+        "2 cups all-purpose flour",
+        "3/4 cup sugar",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Banana and Walnut Muffins",
+    "url": "http://allrecipes.com/recipe/235838/avocado-banana-and-walnut-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-banana-nut-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/avocado-banana-nut-smoothie.json
new file mode 100644
index 000000000..d6d53c4e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-banana-nut-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend almond milk, avocado, banana, peanut butter, ice cubes, and vanilla extract in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup almond milk",
+        "1 avocado, peeled and pitted",
+        "1 large banana, cut into chunks",
+        "3 tablespoons creamy peanut butter",
+        "2 cubes ice cubes",
+        "1 teaspoon vanilla extract (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Banana Nut Smoothie",
+    "url": "http://allrecipes.com/recipe/241611/avocado-banana-nut-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-beet-and-arugula-salad-with.json b/serverless-fleets/data/input/inferencing/recipes/avocado-beet-and-arugula-salad-with.json
new file mode 100644
index 000000000..8f4b23f36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-beet-and-arugula-salad-with.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat broiler for high heat. Line a baking sheet with foil.",
+        "Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.",
+        "Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.  Remove and set aside.",
+        "To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.",
+        "Place diced beets and mixed greens into a large bowl.  Drizzle vinaigrette over top; toss to coat.  Divide salad onto four chilled plates.  Top with avocado and hazelnuts.  Serve with goat-cheese tartines."
+    ],
+    "ingredients": [
+        "4 ounces goat cheese, softened",
+        "1 teaspoon dried basil",
+        "4 (1/2 inch thick) slices crusty bread",
+        "1 tablespoon Dijon mustard",
+        "2 tablespoons balsamic vinegar",
+        "salt and pepper to taste",
+        "1/4 cup olive oil",
+        "1 (15 ounce) can sliced beets, drained and diced",
+        "1 (10 ounce) package mixed salad greens with arugula",
+        "2 avocados - peeled, pitted and diced",
+        "1/3 cup chopped toasted hazelnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado, Beet and Arugula Salad with Chevre Tartine",
+    "url": "http://allrecipes.com/recipe/142770/avocado-beet-and-arugula-salad-with/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-black-bean-brownies.json b/serverless-fleets/data/input/inferencing/recipes/avocado-black-bean-brownies.json
new file mode 100644
index 000000000..a66247323
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-black-bean-brownies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.",
+        "Mix water and flaxseed meal together in a small bowl to make a \"flax egg\"; set aside to thicken, about 5 minutes.",
+        "Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.",
+        "Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips."
+    ],
+    "ingredients": [
+        "1 tablespoon coconut oil",
+        "2 1/2 tablespoons water",
+        "1 tablespoon flaxseed meal",
+        "1 (15 ounce) can no-salt-added black beans, drained and rinsed",
+        "1/2 cup coconut sugar",
+        "1/2 avocado, peeled",
+        "2 teaspoons coconut oil",
+        "2/3 cup cocoa powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon baking powder",
+        "1/3 cup vegan chocolate chips, plus more for topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Black Bean Brownies",
+    "url": "http://allrecipes.com/recipe/245375/avocado-black-bean-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-blast.json b/serverless-fleets/data/input/inferencing/recipes/avocado-blast.json
new file mode 100644
index 000000000..da16b1c01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-blast.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a blender, combine avocado, sweetened condensed milk, powdered milk, sugar and ice. Blend until smooth. Pour into glasses and serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/459702.jpg",
+    "ingredients": [
+        "5 avocados, peeled and pitted",
+        "4 tablespoons sweetened condensed milk",
+        "1 tablespoon dry milk powder",
+        "2 teaspoons white sugar",
+        "1/2 cup ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Blast",
+    "url": "http://allrecipes.com/recipe/21210/avocado-blast/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-blts-on-toasted-oatmeal-bread-239170.json b/serverless-fleets/data/input/inferencing/recipes/avocado-blts-on-toasted-oatmeal-bread-239170.json
new file mode 100644
index 000000000..695e9ce52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-blts-on-toasted-oatmeal-bread-239170.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place the tomatoes in a portable container. Sprinkle with the salt, pepper, and basil and drizzle with the olive oil. Cut the avocado in half and scoop out the flesh. In another container, mash it with the mayonnaise and lemon juice. Seal the containers until serving time. Then spread each slice of bread with the avocado mayonnaise and make 2 sandwiches, dividing the bacon, lettuce, and tomatoes evenly between them."
+    ],
+    "ingredients": [
+        "2 to 3 tomatoes (preferably heirloom), thickly sliced",
+        "Salt and freshly ground black pepper to taste",
+        "4 leaves fresh basil, torn roughly",
+        "2 tablespoons extra-virgin olive oil",
+        "1 very ripe avocado",
+        "4 tablespoons mayonnaise",
+        "Juice of 1/2 lemon",
+        "4 slices soft oatmeal or oat-nut bread, toasted",
+        "6 slices thick-cut bacon, cooked until crisp",
+        "1 head Boston or butter lettuce, leaves separated"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Pork",
+        "Tomato",
+        "Vegetable",
+        "Kid-Friendly",
+        "Mayonnaise",
+        "Basil",
+        "Bacon",
+        "Avocado",
+        "Lettuce",
+        "Cookie"
+    ],
+    "title": "Avocado Blts on Toasted Oatmeal Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-blts-on-toasted-oatmeal-bread-239170"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-blueberry-banana-and-chia.json b/serverless-fleets/data/input/inferencing/recipes/avocado-blueberry-banana-and-chia.json
new file mode 100644
index 000000000..78d4c1b26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-blueberry-banana-and-chia.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine almond milk, avocado, blueberries, banana, ice, and chia seeds in a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "1 cup vanilla-flavored almond milk",
+        "1 avocado - peeled, pitted, and halved",
+        "1 cup fresh blueberries",
+        "1 banana",
+        "1 cup ice",
+        "1 tablespoon chia seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado, Blueberry, Banana, and Chia Smoothie",
+    "url": "http://allrecipes.com/recipe/246908/avocado-blueberry-banana-and-chia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-blueberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/avocado-blueberry-smoothie.json
new file mode 100644
index 000000000..32f0154c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-blueberry-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend blueberries, yogurt, almond milk, water, and avocado in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup frozen blueberries",
+        "1 (6 ounce) container plain Greek-style yogurt",
+        "1/2 cup almond milk",
+        "1/2 cup water",
+        "1/4 avocado - peeled, pitted, and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Blueberry Smoothie",
+    "url": "http://allrecipes.com/recipe/222293/avocado-blueberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-breakfast-bowl.json b/serverless-fleets/data/input/inferencing/recipes/avocado-breakfast-bowl.json
new file mode 100644
index 000000000..990068dbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-breakfast-bowl.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.",
+        "Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.",
+        "Combine quinoa and eggs in a bowl; top with avocado and feta cheese."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/4 cup red quinoa",
+        "1 1/2 teaspoons olive oil",
+        "2 eggs",
+        "1 pinch salt and ground black pepper to taste",
+        "1/4 teaspoon seasoned salt",
+        "1/4 teaspoon ground black pepper",
+        "1 avocado, diced",
+        "2 tablespoons crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Breakfast Bowl",
+    "url": "http://allrecipes.com/recipe/244389/avocado-breakfast-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-burrata-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-burrata-salad.json
new file mode 100644
index 000000000..cf3b77f10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-burrata-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk together the olive oil and balsamic vinegar. Mix together the baby arugula and prosciutto in a large bowl. Pour the balsamic-olive oil dressing over the greens and toss until well coated.",
+        "Pile mixture onto a large plate. Nestle burrata ball in the center. Arrange avocado slices over the salad and top with chopped tomatoes. Season with salt and pepper.",
+        "To serve, divide the burrata ball into 4 pieces and portion out the salad and burrata onto serving plates."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 tablespoon balsamic vinegar",
+        "1 (5 ounce) package baby arugula leaves",
+        "4 ounces prosciutto, torn into small pieces",
+        "1 (4 ounce) ball burrata cheese",
+        "1 large ripe avocado from Mexico, peeled, pitted and sliced",
+        "1 small Roma tomato, seeded and diced",
+        "Salt to taste",
+        "Ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Burrata Salad",
+    "url": "http://allrecipes.com/recipe/237857/avocado-burrata-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-cheese-bread.json b/serverless-fleets/data/input/inferencing/recipes/avocado-cheese-bread.json
new file mode 100644
index 000000000..257365971
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-cheese-bread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch pan.",
+        "In a large bowl, stir together the avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended. Spread the mixture evenly into the greased pan.",
+        "Bake for 17 minutes in the preheated oven, or until the top turns golden brown and a toothpick inserted into the center comes out clean."
+    ],
+    "ingredients": [
+        "2 avocados - peeled, pitted, and mashed",
+        "2 eggs, beaten",
+        "1 (8 ounce) container lemon-flavor yogurt",
+        "1 cup shredded Monterey Jack cheese",
+        "1 cup self-rising corn meal mix",
+        "1 tablespoon fajita seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Cheese Bread",
+    "url": "http://allrecipes.com/recipe/37637/avocado-cheese-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-cheese-cake.json b/serverless-fleets/data/input/inferencing/recipes/avocado-cheese-cake.json
new file mode 100644
index 000000000..b316eb938
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-cheese-cake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a large bowl, mix together the avocado, egg and lemon flavored yogurt until smooth and well blended. Stir in the shredded cheese and cornmeal mix. Combine the sugar and cinnamon, and stir into the avocado mixture. Spread evenly into a 9x13 inch baking dish.",
+        "Bake for 15 to 17 minutes in the preheated oven, or until the top starts to turn golden brown, and a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 30 minutes before serving."
+    ],
+    "ingredients": [
+        "2 avocados - peeled, pitted and pureed",
+        "2 eggs, beaten",
+        "1 (8 ounce) container lemon flavored yogurt",
+        "1 (8 ounce) package shredded Mexican-style cheese",
+        "1 cup self-rising corn meal mix",
+        "1 tablespoon white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Cheese Cake",
+    "url": "http://allrecipes.com/recipe/37638/avocado-cheese-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-cheesecake-with-walnut-crust.json b/serverless-fleets/data/input/inferencing/recipes/avocado-cheesecake-with-walnut-crust.json
new file mode 100644
index 000000000..44e98d06a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-cheesecake-with-walnut-crust.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.",
+        "In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.",
+        "In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired."
+    ],
+    "ingredients": [
+        "3/4 cup shelled walnuts",
+        "1 cup graham cracker crumbs",
+        "1 tablespoon sugar",
+        "1/2 teaspoon crushed anise seeds",
+        "1/4 teaspoon salt",
+        "1 (.25 ounce) envelope unflavored gelatin",
+        "1 lemon",
+        "1 1/2 cups skim milk",
+        "1/2 cup sugar",
+        "1 teaspoon vanilla extract",
+        "2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced",
+        "1 (8 ounce) package fat-free cream cheese, softened and cut in pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Cheesecake with Walnut Crust",
+    "url": "http://allrecipes.com/recipe/235847/avocado-cheesecake-with-walnut-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-lettuce-wraps.json b/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-lettuce-wraps.json
new file mode 100644
index 000000000..e5a440432
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-lettuce-wraps.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Coat chicken breasts with olive oil and sprinkle mango and lime seasoning on both sides. Place in a shallow baking dish and cover with aluminum foil.",
+        "Bake chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 40 to 45 minutes. Remove from oven and cool until easily handled, about 10 minutes.",
+        "Chop chicken into small pieces and place in a large bowl. Add avocado, lime juice, salsa, cilantro, garlic powder, salt, and black pepper; mix well to combine. Serve on top of lettuce leaves to make wraps."
+    ],
+    "ingredients": [
+        "2 boneless, skinless chicken breasts",
+        "2 tablespoons olive oil",
+        "2 teaspoons mango lime seasoning blend",
+        "1 large avocado - peeled, pitted, and diced",
+        "2 tablespoons lime juice, or more to taste",
+        "2 tablespoons hot salsa (optional)",
+        "1 tablespoon chopped fresh cilantro, or more to taste",
+        "1 tablespoon garlic powder",
+        "salt and ground black pepper to taste",
+        "1 head romaine lettuce, leaves separated"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Chicken Lettuce Wraps",
+    "url": "http://allrecipes.com/recipe/245861/avocado-chicken-lettuce-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-salad-dip.json b/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-salad-dip.json
new file mode 100644
index 000000000..0fe7f6b5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-salad-dip.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mash avocado in a mixing bowl. Stir in canned chicken, red onion, and cilantro. Add sour cream, lemon juice, garlic salt, cumin, black pepper, and hot sauce; stir until well combined combined.",
+        "Cover and refrigerated if not serving immediately. Serve with Snack Factory(R) Original Pretzel Crisps(R)."
+    ],
+    "ingredients": [
+        "1 large avocado - peeled, pitted and diced",
+        "1 (13 ounce) can chicken breast, drained",
+        "1/4 red onion, chopped",
+        "2 tablespoons chopped fresh cilantro",
+        "1 tablespoon sour cream, or to taste",
+        "1 teaspoon lemon juice",
+        "1/2 teaspoon garlic salt",
+        "1/4 teaspoon cumin",
+        "1/4 teaspoon black pepper",
+        "Dash of hot sauce or more to taste (optional)",
+        "1 (7.2 ounce) package Original Snack Factory\u00ae Pretzel Crisps\u00ae"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Chicken Salad Dip",
+    "url": "http://allrecipes.com/recipe/247412/avocado-chicken-salad-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-spread.json b/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-spread.json
new file mode 100644
index 000000000..b628524c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-spread.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix avocado, onion, chicken, lime juice, garlic powder, salt, and pepper together in a bowl."
+    ],
+    "ingredients": [
+        "1 avocado - peeled, pitted, and mashed",
+        "1/2 onion, diced",
+        "1/2 cup chopped cooked chicken",
+        "1 tablespoon lime juice",
+        "1/4 teaspoon garlic powder",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Chicken Spread",
+    "url": "http://allrecipes.com/recipe/239242/avocado-chicken-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-stir-fry.json
new file mode 100644
index 000000000..dd7f7cc57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-chicken-stir-fry.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.",
+        "Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.",
+        "Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3024&h=1583&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5893102.jpg",
+    "ingredients": [
+        "\u00bd cup chicken broth",
+        "\u00bc cup soy sauce",
+        "1 tablespoon cornstarch",
+        "1 clove garlic, minced",
+        "1 tablespoon vegetable oil",
+        "4  skinless, boneless chicken breast halves, cut into bite size pieces",
+        "2 cups snow peas",
+        "2 cups cremini mushrooms, stems discarded, caps thinly sliced",
+        "4 bunches green onions, cut into 1-inch pieces",
+        "2 large ripe but firm avocados - peeled, pitted, and cut into large chunks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Chicken Stir-Fry",
+    "url": "http://allrecipes.com/recipe/198796/avocado-chicken-stir-fry/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-compound-butter.json b/serverless-fleets/data/input/inferencing/recipes/avocado-compound-butter.json
new file mode 100644
index 000000000..0f86b3c3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-compound-butter.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place avocados, butter, jalapeno peppers, lime zest, lime juice, cumin, paprika, salt, and black pepper in a food processor; pulse until blended and smooth, 1 to 2 minutes.",
+        "Place a large piece of plastic wrap on your work surface. Scoop avocado mixture out into center of plastic wrap. Fold bottom edge of plastic wrap over mixture and roll into a log, twisting ends to seal. Chill until firm to the touch, about 2 hours in the refrigerator or 1 hour in the freezer. Slice into coins to serve."
+    ],
+    "ingredients": [
+        "2 Hass avocados - halved, pitted, and peeled",
+        "1/4 cup butter, at room temperature",
+        "2 jalapeno peppers, chopped",
+        "1 lime, zested and juiced",
+        "2 teaspoons ground cumin",
+        "1 teaspoon ground paprika",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Compound Butter",
+    "url": "http://allrecipes.com/recipe/245865/avocado-compound-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-cookies.json b/serverless-fleets/data/input/inferencing/recipes/avocado-cookies.json
new file mode 100644
index 000000000..1ca05de16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Beat sugar, butter, and avocado together in a bowl using an electric mixer until smooth. Add eggs and beat until incorporated.",
+        "Whisk flour, baking soda, baking powder, and salt together in a separate bowl; stir into avocado mixture until dough is well mixed. Roll dough into walnut-sized balls. Arrange balls, 2-inches apart, on a non-stick baking sheet. Flatten dough slightly.",
+        "Bake in the preheated oven until bottoms of cookies are lightly browned, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "1 cup butter, softened",
+        "3/4 cup mashed avocado",
+        "2 eggs",
+        "3 1/4 cups unbleached all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Cookies",
+    "url": "http://allrecipes.com/recipe/236559/avocado-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-corn-salad-with-pine-nuts.json b/serverless-fleets/data/input/inferencing/recipes/avocado-corn-salad-with-pine-nuts.json
new file mode 100644
index 000000000..31a0ceffc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-corn-salad-with-pine-nuts.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large bowl, mix the lettuce, corn, avocado, and tomatoes. Drizzle with dressing and sprinkle with pine nuts. Toss and serve."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package chopped romaine lettuce",
+        "1 cup bottled Caesar salad dressing",
+        "1 (15.25 ounce) can whole kernel corn, drained",
+        "1 avocados - peeled, pitted and diced",
+        "8 cherry tomatoes, halved",
+        "1/2 cup pine nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Corn Salad with Pine Nuts",
+    "url": "http://allrecipes.com/recipe/84909/avocado-corn-salad-with-pine-nuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-cream-cheese-and-egg-burrit.json b/serverless-fleets/data/input/inferencing/recipes/avocado-cream-cheese-and-egg-burrit.json
new file mode 100644
index 000000000..d70089b2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-cream-cheese-and-egg-burrit.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Beat avocado and cream cheese together in a bowl until smooth; spread onto tortillas.",
+        "Heat oil in skillet over medium heat; cook and stir eggs in the hot oil until scrambled and set, about 5 minutes. Transfer eggs to tortillas; season with salt and pepper. Roll tortillas around eggs and place in the hot skillet until tortillas are crisp, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 avocado, peeled and pitted",
+        "2 tablespoons cream cheese, softened",
+        "2 flour tortillas",
+        "1 teaspoon vegetable oil, or as needed",
+        "3 eggs",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado, Cream Cheese, and Egg Burrito",
+    "url": "http://allrecipes.com/recipe/239530/avocado-cream-cheese-and-egg-burrit/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-cucumber-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-cucumber-pasta-salad.json
new file mode 100644
index 000000000..f5f2fe80d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-cucumber-pasta-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.",
+        "Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.",
+        "Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4473090.jpg",
+    "ingredients": [
+        "1 (16 ounce) package tri-color rotini pasta",
+        "2 tomatoes, seeded and diced",
+        "2 cucumbers - peeled, seeded, and diced",
+        "1 (4 ounce) can sliced black olives",
+        "1/2 cup Italian dressing, or more to taste",
+        "1/2 cup shredded Parmesan cheese",
+        "1 pinch salt and ground black pepper to taste",
+        "1 avocado, diced",
+        "1 squeeze lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Cucumber Pasta Salad",
+    "url": "http://allrecipes.com/recipe/257027/avocado-cucumber-pasta-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-curry.json b/serverless-fleets/data/input/inferencing/recipes/avocado-curry.json
new file mode 100644
index 000000000..f9258bd0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-curry.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Blend coconut milk, 1/2 avocado, 1/2 cup water, seasoning sauce, curry paste, and lime juice in a blender until smooth, adding more water if curry is too thick. Pour curry into a large saucepan and bring to a boil.",
+        "Stir green beans, tempeh, and carrot into curry; reduce heat to medium. Cover saucepan and cook until beans and carrots are soft, about 15 minutes. Remove cover and add remaining 1/2 avocado, zucchini, and basil; cook and stir until basil is wilted, about 2 minutes more."
+    ],
+    "ingredients": [
+        "Curry:",
+        "1 (14 ounce) can coconut milk",
+        "1/2 large avocado - peeled, pitted, and diced",
+        "1/2 cup water, or as needed",
+        "3 tablespoons seasoning sauce (such as Golden Mountain\u00ae)",
+        "2 tablespoons green curry paste, or more to taste",
+        "1/2 lime, juiced",
+        "Stir Fry:",
+        "2 cups green beans",
+        "8 ounces tempeh, cubed",
+        "1 carrot, cut into matchstick-size pieces",
+        "1/2 large avocado - peeled, pitted, and diced",
+        "1 zucchini, cubed",
+        "1 cup basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Curry",
+    "url": "http://allrecipes.com/recipe/245864/avocado-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-daiquiri-235568.json b/serverless-fleets/data/input/inferencing/recipes/avocado-daiquiri-235568.json
new file mode 100644
index 000000000..0a16c146e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-daiquiri-235568.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine ingredients in blender and blend on high until just smooth, about 20 seconds. Divide mixture between two cocktail glasses and serve."
+    ],
+    "ingredients": [
+        "2 ounces light rum",
+        "2 ounces gold rum",
+        "1/2 ounce fresh lemon juice",
+        "1/2 ounce fresh lime juice",
+        "2 ounces simple syrup",
+        "1/4 medium-ripe avocado, peeled and pitted",
+        "1/2 ounce half-and-half",
+        "1 1/2 cups ice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Alcoholic",
+        "Citrus",
+        "Avocado",
+        "Drink"
+    ],
+    "title": "Avocado Daiquiri",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-daiquiri-235568"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-dessert.json b/serverless-fleets/data/input/inferencing/recipes/avocado-dessert.json
new file mode 100644
index 000000000..f63f9a014
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-dessert.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving."
+    ],
+    "ingredients": [
+        "1 avocado, peeled and pitted",
+        "1/2 cup milk",
+        "1/4 cup white sugar",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Dessert",
+    "url": "http://allrecipes.com/recipe/80784/avocado-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/avocado-deviled-eggs.json
new file mode 100644
index 000000000..575592f19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-deviled-eggs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.",
+        "Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce."
+    ],
+    "ingredients": [
+        "6 hard-boiled eggs, peeled and halved",
+        "1 avocado - peeled, pitted, and diced",
+        "3 slices cooked turkey bacon, chopped, divided",
+        "2 1/2 tablespoons mayonnaise",
+        "2 teaspoons lime juice",
+        "1 clove garlic, crushed",
+        "1/8 teaspoon cayenne pepper",
+        "sea salt to taste",
+        "1 jalapeno pepper, sliced (optional)",
+        "1 dash hot sauce, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/236809/avocado-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-dip-i.json b/serverless-fleets/data/input/inferencing/recipes/avocado-dip-i.json
new file mode 100644
index 000000000..d13431709
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-dip-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Spread refried beans evenly on a medium sized serving platter. If the beans are watery, chill for 20 to 30 minutes.",
+        "Peel the avocados and remove the pits. In a food processor, blend the avocados with the mayonnaise, sour cream and taco seasoning until smooth. Pour over the refried beans. Top with cheddar cheese. Add lettuce, tomatoes, green onions, green pepper and black olives if desired. Refrigerate until serving. Serve with your favorite tortilla chips."
+    ],
+    "ingredients": [
+        "2 avocados",
+        "1 cup mayonnaise",
+        "1 cup sour cream",
+        "1/2 (1 ounce) package taco seasoning mix",
+        "2 (16 ounce) cans refried beans",
+        "3 cups shredded Cheddar cheese",
+        "1/2 cup shredded lettuce",
+        "1 large chopped fresh tomato",
+        "2 green onions, chopped",
+        "1/2 cup green bell pepper",
+        "1/4 cup sliced black olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Dip I",
+    "url": "http://allrecipes.com/recipe/20463/avocado-dip-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-dip-ii.json b/serverless-fleets/data/input/inferencing/recipes/avocado-dip-ii.json
new file mode 100644
index 000000000..b6b87690a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-dip-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, mash the avocados with a potato masher. Mix in the sour cream, salsa, cumin, garlic powder, salt and pepper. Chill at least 30 minutes before serving."
+    ],
+    "ingredients": [
+        "2 avocados - peeled, pitted and diced",
+        "3/4 cup sour cream",
+        "3/4 cup salsa",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon salt",
+        "1 dash ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Dip II",
+    "url": "http://allrecipes.com/recipe/23948/avocado-dip-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-dressing-for-salads.json b/serverless-fleets/data/input/inferencing/recipes/avocado-dressing-for-salads.json
new file mode 100644
index 000000000..212ba5225
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-dressing-for-salads.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk avocado, sour cream, milk, lemon juice, celery salt, and hot pepper sauce together in a bowl until smooth and creamy."
+    ],
+    "ingredients": [
+        "2 avocados - peeled, pitted, and mashed",
+        "3/4 cup sour cream",
+        "1/3 cup milk",
+        "1 tablespoon lemon juice",
+        "1/2 teaspoon celery salt",
+        "3 dashes hot pepper sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Dressing For Salads",
+    "url": "http://allrecipes.com/recipe/241919/avocado-dressing-for-salads/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-dressing-i.json b/serverless-fleets/data/input/inferencing/recipes/avocado-dressing-i.json
new file mode 100644
index 000000000..f140d93da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-dressing-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled."
+    ],
+    "ingredients": [
+        "1 avocado - peeled, pitted and diced",
+        "1/2 cup sour cream",
+        "1/2 cup crumbled blue cheese",
+        "1/2 cup cottage cheese",
+        "1 tablespoon lemon juice",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon onion salt",
+        "1/2 teaspoon garlic powder",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Dressing I",
+    "url": "http://allrecipes.com/recipe/35607/avocado-dressing-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-dressing-ii.json b/serverless-fleets/data/input/inferencing/recipes/avocado-dressing-ii.json
new file mode 100644
index 000000000..3a12ad2b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-dressing-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place avocado, sour cream, onion soup mix, garlic, curry powder, and lemon juice into blender container. Blend on high speed until smooth. Pour into glass jar and chill."
+    ],
+    "ingredients": [
+        "1 large ripe avocado, peeled and diced",
+        "1 (8 ounce) container sour cream",
+        "1 (1 ounce) package French onion soup mix",
+        "2 cloves garlic, minced",
+        "1 tablespoon curry powder",
+        "1 lemon, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Dressing II",
+    "url": "http://allrecipes.com/recipe/62083/avocado-dressing-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-dressing.json b/serverless-fleets/data/input/inferencing/recipes/avocado-dressing.json
new file mode 100644
index 000000000..ffd8d87ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-dressing.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 avocado, peeled and pitted",
+        "1/2 cup plain yogurt",
+        "1/4 cup extra-virgin olive oil",
+        "3 tablespoons lemon juice",
+        "2 cloves garlic",
+        "1 teaspoon sea salt",
+        "1/4 teaspoon hot pepper sauce",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Dressing",
+    "url": "http://allrecipes.com/recipe/241148/avocado-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-egg-and-crab-mash.json b/serverless-fleets/data/input/inferencing/recipes/avocado-egg-and-crab-mash.json
new file mode 100644
index 000000000..50e96ef24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-egg-and-crab-mash.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mash avocado and egg together in a bowl. Stir crabmeat, mayonnaise, and mustard into the avocado mixture until evenly mixed. Season crab mixture with lemon pepper seasoning, garlic salt, cayenne pepper, and curry powder; stir."
+    ],
+    "ingredients": [
+        "1 avocado - peeled, pitted, and sliced",
+        "1 hard boiled egg",
+        "1/3 cup flaked cooked crabmeat",
+        "1 teaspoon mustard",
+        "1 tablespoon mayonnaise",
+        "1/4 teaspoon lemon pepper seasoning",
+        "1/4 teaspoon garlic salt",
+        "1/4 teaspoon cayenne pepper",
+        "1/8 teaspoon curry powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado, Egg, and Crab Mash",
+    "url": "http://allrecipes.com/recipe/231492/avocado-egg-and-crab-mash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-egg-in-a-hole-51233820.json b/serverless-fleets/data/input/inferencing/recipes/avocado-egg-in-a-hole-51233820.json
new file mode 100644
index 000000000..7b920b3d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-egg-in-a-hole-51233820.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cut the avocado in half and remove the pit. Place the halves face up on a muffin tin so they won't tip over.",
+        "Pour the beaten egg into each hole (one egg fills two halves). Sprinkle with grated cheese, garlic powder, salt, and pepper.",
+        "Bake at 375\u00b0 F for 15 to 20 minutes or until desired egg hardness."
+    ],
+    "ingredients": [
+        "1 avocado",
+        "1 egg, beaten",
+        "grated cheese",
+        "garlic powder",
+        "Salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [],
+    "title": "Avocado Egg-in-a-Hole",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-egg-in-a-hole-51233820"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-egg-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-egg-salad.json
new file mode 100644
index 000000000..16934a76a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-egg-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika."
+    ],
+    "ingredients": [
+        "6 avocados - peeled, pitted, and cubed",
+        "1 teaspoon fresh lemon juice",
+        "5 hard-cooked eggs, chopped",
+        "1/2 red onion, minced",
+        "1/2 cup light mayonnaise",
+        "1 tablespoon milk",
+        "3 hard-cooked eggs, sliced",
+        "1/2 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Egg Salad",
+    "url": "http://allrecipes.com/recipe/149503/avocado-egg-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-energy-booster.json b/serverless-fleets/data/input/inferencing/recipes/avocado-energy-booster.json
new file mode 100644
index 000000000..f6f1d87ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-energy-booster.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place ice, avocado, maple syrup, milk, sweetened condensed milk, and vanilla powder into a blender. Puree until smooth."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/880048.jpg",
+    "ingredients": [
+        "1/2 cup ice",
+        "2 avocados - peeled, pitted, and cubed",
+        "1/4 cup maple syrup",
+        "1/2 cup milk",
+        "1/4 (14 ounce) can sweetened condensed milk (optional)",
+        "2 cups vanilla flavored whey protein powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Energy Booster",
+    "url": "http://allrecipes.com/recipe/139037/avocado-energy-booster/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-feta-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-feta-salad.json
new file mode 100644
index 000000000..3f6a07053
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-feta-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place avocado cubes in a bowl.",
+        "Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese. Pour dressing over avocado cubes; toss to coat."
+    ],
+    "ingredients": [
+        "3 cups cubed avocado",
+        "1/4 cup olive oil",
+        "3 tablespoons lime juice",
+        "2 tablespoons lemon juice",
+        "6 cloves garlic, crushed",
+        "1 teaspoon kosher salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 cup diced feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Feta Salad",
+    "url": "http://allrecipes.com/recipe/231878/avocado-feta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-feta-salsa.json b/serverless-fleets/data/input/inferencing/recipes/avocado-feta-salsa.json
new file mode 100644
index 000000000..1aeb0ade2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-feta-salsa.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours."
+    ],
+    "ingredients": [
+        "2 plum tomatoes, chopped",
+        "1 ripe avocado - peeled, pitted and chopped",
+        "1/4 cup finely chopped red onion",
+        "1 clove garlic, minced",
+        "1 tablespoon snipped fresh parsley",
+        "1 tablespoon chopped fresh oregano",
+        "1 tablespoon olive oil",
+        "1 tablespoon red or white wine vinegar",
+        "4 ounces crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Feta Salsa",
+    "url": "http://allrecipes.com/recipe/87678/avocado-feta-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-fries-with-sriracha-garlic-di.json b/serverless-fleets/data/input/inferencing/recipes/avocado-fries-with-sriracha-garlic-di.json
new file mode 100644
index 000000000..8e9e2f25f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-fries-with-sriracha-garlic-di.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Pour flour into a shallow bowl. Pour egg in another shallow bowl. Pour bread crumbs into a third bowl.",
+        "Gently press the avocado slices into flour to coat and shake off any excess flour. Dip into beaten egg and press into bread crumbs. Place breaded avocado slices onto a baking sheet. Sprinkle grated Parmesan cheese over breaded avocado slices.",
+        "Bake avocado in the preheated oven until cheese is melted and 'fries' are golden brown, about 10 minutes.",
+        "Stir sour cream, garlic powder, tomatillo salsa, and chile-garlic sauce together in a bowl until thoroughly mixed."
+    ],
+    "ingredients": [
+        "Avocado Fries:",
+        "1 avocado, sliced into 12 'fry' lengths",
+        "1 cup all-purpose flour",
+        "1 egg, beaten",
+        "1 cup dry bread crumbs",
+        "2 tablespoons grated Parmesan cheese, or as needed",
+        "Dip:",
+        "3 tablespoons sour cream",
+        "2 tablespoons garlic powder",
+        "1 tablespoon tomatillo salsa",
+        "1 dash chile-garlic sauce (such as Sriracha\u00ae), or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Fries with Sriracha Garlic Dip",
+    "url": "http://allrecipes.com/recipe/236007/avocado-fries-with-sriracha-garlic-di/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-fudge.json b/serverless-fleets/data/input/inferencing/recipes/avocado-fudge.json
new file mode 100644
index 000000000..d603f2d86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-fudge.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Blend avocado and melted butter together in a blender until completely smooth; pour into a saucepan and place over low heat.",
+        "Stir cocoa powder, melted chocolate chips, Irish cream liqueur, and vanilla extract into the avocado mixture until smooth. Add 3 cups confectioners' sugar in small amounts, stirring each addition completely into the avocado mixture before introducing the next; cook and stir until thick and smooth, 5 to 10 minutes.",
+        "Grease a baking dish. Pour the fudge batter into the baking dish and smooth with a spatula into an even layer. Sprinkle chopped walnuts atop the fudge and dust with 1 tablespoon confectioners' sugar.",
+        "Refrigerate fudge until firmly set, at least 1 hour."
+    ],
+    "ingredients": [
+        "1 avocado, peeled and pitted",
+        "1/2 cup unsalted butter, melted",
+        "1 cup unsweetened cocoa powder",
+        "1/2 cup chocolate chips, melted",
+        "1 (1.5 fluid ounce) jigger Irish cream liqueur (such as Baileys\u00ae) (optional)",
+        "1 teaspoon vanilla extract",
+        "3 cups confectioners' sugar, or to taste",
+        "1/3 cup chopped walnuts",
+        "1 tablespoon confectioners' sugar, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Fudge",
+    "url": "http://allrecipes.com/recipe/240579/avocado-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-gazpacho.json b/serverless-fleets/data/input/inferencing/recipes/avocado-gazpacho.json
new file mode 100644
index 000000000..aeb12d9db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-gazpacho.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend."
+    ],
+    "ingredients": [
+        "2 1/2 cups tomato-vegetable juice cocktail (such as V8\u00ae)",
+        "2 1/2 cups vegetable broth",
+        "3 large tomatoes, diced",
+        "3 large avocados - peeled, pitted, and cut into bite-sized pieces",
+        "1 cup diced cucumber",
+        "1 (8 ounce) can chopped tomatoes with juice",
+        "1/2 cup chopped green bell pepper",
+        "1/2 cup chopped red bell pepper",
+        "1/4 cup extra-virgin olive oil",
+        "3 green onions, thinly sliced",
+        "1 lemon, juiced, or more to taste",
+        "2 tablespoons minced fresh cilantro",
+        "2 tablespoons white wine vinegar",
+        "1 dash hot pepper sauce (such as Tabasco\u00ae), or to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Gazpacho",
+    "url": "http://allrecipes.com/recipe/228609/avocado-gazpacho/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-grapefruit-and-watercress-salad-with-roquefort-and-paprika-dressing-11984.json b/serverless-fleets/data/input/inferencing/recipes/avocado-grapefruit-and-watercress-salad-with-roquefort-and-paprika-dressing-11984.json
new file mode 100644
index 000000000..5ad5f2ba4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-grapefruit-and-watercress-salad-with-roquefort-and-paprika-dressing-11984.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "With a serrated knife cut the zest and pith from the grapefruits and working over a bowl cut the flesh into sections, discarding the membranes and reserving 6 tablespoons of the juice. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly. In another bowl whisk together the remaining 3 tablespoons reserved grapefruit juice, the vinegar, the mustard, the paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with in Roquefort, and drizzle them with the remaining dressing."
+    ],
+    "ingredients": [
+        "1 1/2 grapefruits",
+        "1 1/2 avocados (preferably California)",
+        "2 teaspoons red-wine vinegar",
+        "1/2 teaspoon Dijon-style mustard",
+        "1/2 teaspoon paprika",
+        "1/3 cup vegetable oil",
+        "3 cups packed watercress sprigs",
+        "1/3 cup crumbled Roquefort"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lunch",
+        "Blue Cheese",
+        "Grapefruit",
+        "Avocado",
+        "Spring",
+        "Summer",
+        "Watercress",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Avocado, Grapefruit, and Watercress Salad with Roquefort and Paprika Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-grapefruit-and-watercress-salad-with-roquefort-and-paprika-dressing-11984"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-greek-omelet.json b/serverless-fleets/data/input/inferencing/recipes/avocado-greek-omelet.json
new file mode 100644
index 000000000..e68268eac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-greek-omelet.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Whisk eggs in a small bowl until smooth.",
+        "Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "3/4 cup feta cheese",
+        "1/2 avocado, diced",
+        "1/2 cup diced tomatoes",
+        "1/4 cup chopped Kalamata olives",
+        "1 tablespoon chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Greek Omelet",
+    "url": "http://allrecipes.com/recipe/255603/avocado-greek-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-green-goddess-dressing.json b/serverless-fleets/data/input/inferencing/recipes/avocado-green-goddess-dressing.json
new file mode 100644
index 000000000..cc4d9fd2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-green-goddess-dressing.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, and salt and pepper.  Process until smooth, then chill for 24 hours before serving."
+    ],
+    "ingredients": [
+        "1 avocado, peeled and pitted",
+        "1 cup mayonnaise",
+        "5 anchovy filets, rinsed and chopped",
+        "2 tablespoons chopped green onion",
+        "1 tablespoon lemon juice",
+        "1 clove garlic, chopped",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Green Goddess Dressing",
+    "url": "http://allrecipes.com/recipe/24549/avocado-green-goddess-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-ice-232064.json b/serverless-fleets/data/input/inferencing/recipes/avocado-ice-232064.json
new file mode 100644
index 000000000..aa1cc21fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-ice-232064.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Make the simple syrup: Combine the water and sugar in a small saucepan. Heat gently, stirring constantly, until the sugar is completely dissolved. Bring to a boil over medium heat and cook until reduced to 1 cup. Let cool to room temperature. (Syrup can be made ahead and stored, refrigerated, in a tightly covered container.)",
+        "In a blender or food processor, process the avocados and milk to a perfectly smooth texture. Add the syrup and lime juice, starting with a little less than all of each and adding more to taste.",
+        "Freeze by manufacturer's directions for your ice-cream maker. Or to still-freeze, pour into a 1-quart container (preferably stainless steel), place in the freezer, and freeze for 2 hours. Remove and beat the mixture until it is a fine-textured slush, using a chilled rotary beater or hand-held electric mixer (with beaters chilled). The aim is to break up the ice crystals and aerate the mixture for a fluffier texture. Return to the freezer for 1 more hour; remove and beat in the same manner. Return to the freezer until ready to serve."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup granulated sugar",
+        "2 ripe Hass avocados, peeled and seeded",
+        "2 cups whole milk",
+        "1/4 cup (approximately) freshly squeezed lime juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ice Cream Machine",
+        "Fruit",
+        "Dessert",
+        "Freeze/Chill",
+        "Cinco de Mayo",
+        "Backyard BBQ",
+        "Frozen Dessert",
+        "Avocado",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Avocado Ice",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-ice-232064"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-ice-cream-sauce.json b/serverless-fleets/data/input/inferencing/recipes/avocado-ice-cream-sauce.json
new file mode 100644
index 000000000..92e28a0f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-ice-cream-sauce.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended."
+    ],
+    "ingredients": [
+        "2 avocados, peeled and pitted",
+        "1/4 cup white sugar",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Ice Cream Sauce",
+    "url": "http://allrecipes.com/recipe/203437/avocado-ice-cream-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/avocado-ice-cream.json
new file mode 100644
index 000000000..66d70aec3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-ice-cream.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine avocado and 1/4 cup half-and-half in a blender; blend until smooth. Pour mixture into a bowl, ideally one with a spout. Squeeze lemon juice over avocado mixture and stir.",
+        "Pour remaining half-and-half in the blender and shake it around to pick up any remaining avocado mixture; pour into the avocado mixture in the bowl. Add condensed milk and whisk until smooth.",
+        "Pour avocado mixture into ice cream maker and process for 25 to 30 minutes. Turn off machine and pour mixture into a 1 1/2 quart freezer-safe container; place in the freezer until ice cream is set and has increased in size, at least 3 hours."
+    ],
+    "ingredients": [
+        "1/2 avocado, peeled and pitted",
+        "1 cup half-and-half, divided",
+        "1/2 lemon",
+        "1 (14 ounce) can sweetened condensed milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Ice Cream",
+    "url": "http://allrecipes.com/recipe/254358/avocado-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-ice-pops.json b/serverless-fleets/data/input/inferencing/recipes/avocado-ice-pops.json
new file mode 100644
index 000000000..7ed4d4b59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-ice-pops.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring water to a boil in a saucepan. Stir sugar into boiling water until dissolved. Remove from heat and allow to cool.",
+        "Mash avocados with lime juice and sugar-water in a bowl until smooth. Stir mint through the avocado mixture. Pour into ice pop molds.",
+        "Store in freezer until frozen solid, at least 3 hours."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup white sugar",
+        "2 avocados, cubed",
+        "1/2 cup lime juice",
+        "1/3 cup chopped fresh mint (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Ice Pops",
+    "url": "http://allrecipes.com/recipe/223574/avocado-ice-pops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-irish-cream-fudge.json b/serverless-fleets/data/input/inferencing/recipes/avocado-irish-cream-fudge.json
new file mode 100644
index 000000000..8b1b95e8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-irish-cream-fudge.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the avocados and melted butter in a mixing bowl.  Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.",
+        "Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated.  Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.",
+        "Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).  Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.",
+        "Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray.  Pour the fudge mixture into the prepared pan.  Chill in the refrigerator for at least 1 hour."
+    ],
+    "ingredients": [
+        "2 avocados, peeled and pitted",
+        "1/2 cup butter, melted",
+        "1/2 cup Irish cream liqueur",
+        "2 cups unsweetened cocoa powder",
+        "6 cups confectioners' sugar",
+        "1 1/2 cups semisweet chocolate chips",
+        "1/2 cup white chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Irish Cream Fudge",
+    "url": "http://allrecipes.com/recipe/213756/avocado-irish-cream-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-jicama-salsa-with-yuca-chips-106561.json b/serverless-fleets/data/input/inferencing/recipes/avocado-jicama-salsa-with-yuca-chips-106561.json
new file mode 100644
index 000000000..c70a4b05f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-jicama-salsa-with-yuca-chips-106561.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Stir together all ingredients and season with salt."
+    ],
+    "ingredients": [
+        "2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice",
+        "6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)",
+        "1 small red onion, finely chopped",
+        "1/3 cup finely chopped fresh cilantro",
+        "2 fresh serrano chiles, minced (including seeds)",
+        "1/4 cup fresh lime juice",
+        "2 tablespoons olive oil",
+        "Accompaniment: yuca chips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Fruit",
+        "Vegetable",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Avocado",
+        "Summer",
+        "Yuca",
+        "Gourmet"
+    ],
+    "title": "Avocado J\u00edcama Salsa with Yuca Chips",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-jicama-salsa-with-yuca-chips-106561"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-kale-pineapple-and-coconut-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/avocado-kale-pineapple-and-coconut-smoothie.json
new file mode 100644
index 000000000..2cffdf443
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-kale-pineapple-and-coconut-smoothie.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Using smoothie or ice crush setting, pur\u00e9e avocado, kale, pineapple, coconut meat, coconut water, lemon juice, matcha, agave, salt, and 1/2 cup ice in a blender until smooth."
+    ],
+    "ingredients": [
+        "1/2 ripe avocado, pitted, peeled",
+        "1/2 cup coarsely chopped Tuscan kale",
+        "1/2 cup frozen pineapple chunks",
+        "1/4 cup coarsely chopped coconut meat",
+        "1 cup coconut water or iced green tea",
+        "2 tablespoons fresh lemon juice",
+        "matcha (green tea powder)",
+        "1 tablespoon light agave nectar",
+        "Pinch of kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Avocado",
+        "Kale",
+        "Pineapple",
+        "Coconut",
+        "Healthy",
+        "Vegan",
+        "Smoothie",
+        "Kid-Friendly",
+        "Low Fat",
+        "Low Cholesterol"
+    ],
+    "title": "Avocado, Kale, Pineapple, and Coconut Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-kale-pineapple-and-coconut-smoothie"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-lime-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-cheesecake.json
new file mode 100644
index 000000000..02b6581ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-cheesecake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.",
+        "Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture.",
+        "Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions for making ice cream.",
+        "Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5070&h=2654&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F437356.jpg",
+    "ingredients": [
+        "1\u2009\u00bd cups heavy whipping cream",
+        "\u00be cup white sugar",
+        "1\u2009\u00bd  ripe avocados, peeled and pitted",
+        "2 (3 ounce) packages cream cheese, softened",
+        "\u00bd cup fresh lime juice",
+        "1 (8 inch) prepared graham cracker crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Lime Cheesecake",
+    "url": "http://allrecipes.com/recipe/134553/avocado-lime-cheesecake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-lime-hummus.json b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-hummus.json
new file mode 100644
index 000000000..0d2661e2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-hummus.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend garbanzo beans, avocado, water, sesame seeds, lime zest, lime juice, olive oil, and rosemary in a blender until smooth."
+    ],
+    "ingredients": [
+        "2 cups cooked garbanzo beans",
+        "1 avocado, peeled and pitted",
+        "1/4 cup water",
+        "1/4 cup sesame seeds",
+        "1 lime, zested and juiced",
+        "2 tablespoons olive oil",
+        "2 tablespoons chopped fresh rosemary"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Lime Hummus",
+    "url": "http://allrecipes.com/recipe/232631/avocado-lime-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-lime-ice-pops.json b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-ice-pops.json
new file mode 100644
index 000000000..1020c9936
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-ice-pops.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Scoop avocado flesh into a blender; add mint, lime juice, simple syrup, and salt and pur\u00e9e until smooth. Divide among ice-pop molds and insert sticks. Freeze until solid, at least 2 hours.",
+        "Ice pops can be made 1 week ahead. Keep frozen."
+    ],
+    "ingredients": [
+        "2 avocados, pits removed",
+        "1 cup (packed) mint leaves",
+        "1/2 cup fresh lime juice",
+        "1/2 cup simple syrup",
+        "Pinch of kosher salt",
+        "6 (3-ounce) ice-pop molds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Frozen Dessert",
+        "Freeze/Chill",
+        "Avocado",
+        "Lime Juice",
+        "Mint",
+        "Summer"
+    ],
+    "title": "Avocado-Lime Ice Pops",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-lime-ice-pops"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-lime-pie.json b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-pie.json
new file mode 100644
index 000000000..41a1e347a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp.  Pour filling into pie shell.",
+        "Chill pie several hours. Garnish with whipped cream, and serve."
+    ],
+    "ingredients": [
+        "1 cup sieved avocado pulp",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 teaspoon grated lime zest",
+        "1/2 cup fresh lime juice",
+        "2 egg yolks",
+        "1 pinch salt",
+        "1 recipe pastry for a 9 inch single crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Lime Pie",
+    "url": "http://allrecipes.com/recipe/12329/avocado-lime-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-lime-popsicles.json b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-popsicles.json
new file mode 100644
index 000000000..500fc8261
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-popsicles.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Dissolve agave nectar in warm water; pour into blender pitcher. Add avocados, lime juice, and salt to blender; blend until smooth. Pour avocado mixture into ice pop molds to about 1/3 inch from the top.",
+        "Freeze until completely solid, about 6 hours."
+    ],
+    "ingredients": [
+        "1/2 cup agave nectar",
+        "1 cup warm water",
+        "2 avocados, diced",
+        "3 tablespoons fresh lime juice",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Lime Popsicles\u00ae",
+    "url": "http://allrecipes.com/recipe/231134/avocado-lime-popsicles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-lime-shrimp-salad-ensalada-d.json b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-shrimp-salad-ensalada-d.json
new file mode 100644
index 000000000..ec695fa4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-lime-shrimp-salad-ensalada-d.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 1/4 pounds cooked deveined shelled shrimp, tail shells removed",
+        "3 avocados - peeled, pitted and diced",
+        "1 bunch green onion tops, chopped",
+        "3 large red tomatoes, diced",
+        "1 large yellow tomato, diced",
+        "1 bell pepper (any color), chopped",
+        "1/2 bunch cilantro, chopped",
+        "2 tablespoons fresh lime juice",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)",
+    "url": "http://allrecipes.com/recipe/180345/avocado-lime-shrimp-salad-ensalada-d/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-mac-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/avocado-mac-and-cheese.json
new file mode 100644
index 000000000..684c17ac0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-mac-and-cheese.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In large sauce pot, cook pasta in salted water according to package directions.",
+        "Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes. When pasta is almost cooked, place in blender the parsley leaves, 1 1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add chives and remaining 1/2 cup diced avocado; toss gently. Serve hot or at room temperature.",
+        "Best when served the day of preparation."
+    ],
+    "ingredients": [
+        "1 pound elbow macaroni",
+        "1 1/2 cups skim milk",
+        "3 small garlic cloves",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon chili powder",
+        "1 cup flat-leaf parsley leaves",
+        "2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced, divided",
+        "5 ounces reduced-fat sharp Cheddar cheese cut in 1/2-inch cubes",
+        "1 tablespoon lime juice",
+        "1/2 cup chopped chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Mac and Cheese",
+    "url": "http://allrecipes.com/recipe/235840/avocado-mac-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-mango-and-scallop-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-mango-and-scallop-salad.json
new file mode 100644
index 000000000..16fd9481c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-mango-and-scallop-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.",
+        "Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.",
+        "Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.",
+        "Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices."
+    ],
+    "ingredients": [
+        "water as needed",
+        "8 large bay scallops",
+        "1 tablespoon extra-virgin olive oil",
+        "salt to taste (optional)",
+        "12 sprigs fresh cilantro",
+        "2 mangoes - peeled, seeded, and diced",
+        "1 red bell pepper - stemmed, seeded, and diced",
+        "12 dark Italian olives, pitted and sliced into rings",
+        "2 avocados - peeled, pitted, and thinly sliced",
+        "1 lemon, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado, Mango, and Scallop Salad",
+    "url": "http://allrecipes.com/recipe/238466/avocado-mango-and-scallop-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-mango-salsa-176.json b/serverless-fleets/data/input/inferencing/recipes/avocado-mango-salsa-176.json
new file mode 100644
index 000000000..f60ea7d32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-mango-salsa-176.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine first 5 ingredients in bowl. (Can be made 3 hours ahead; refrigerate.)",
+        "Stir in diced avocado and season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "1 ripe mango, peeled, seeded, diced",
+        "1 tomato, seeded, diced",
+        "2 green onions, finely sliced",
+        "1/4 cup fresh lime juice",
+        "1 jalape\u00f1o chili, minced",
+        "1 avocado, peeled, seeded, diced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Tomato",
+        "Super Bowl",
+        "Low Fat",
+        "Low Sodium",
+        "Mango",
+        "Avocado"
+    ],
+    "title": "Avocado-Mango Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-mango-salsa-176"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-mango-salsa.json b/serverless-fleets/data/input/inferencing/recipes/avocado-mango-salsa.json
new file mode 100644
index 000000000..099527d7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-mango-salsa.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt."
+    ],
+    "ingredients": [
+        "1 mango - peeled, seeded and diced",
+        "1 red bell pepper, seeded and diced",
+        "3/4 cup chopped red onion",
+        "1 tablespoon white sugar",
+        "1 tablespoon olive oil",
+        "2 tablespoons white wine vinegar",
+        "1 avocado - peeled, pitted, and diced",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado-Mango Salsa",
+    "url": "http://allrecipes.com/recipe/139720/avocado-mango-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-milkshake.json b/serverless-fleets/data/input/inferencing/recipes/avocado-milkshake.json
new file mode 100644
index 000000000..5c35a28a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-milkshake.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine avocados, ice cubes, milk, and sugar in a blender; blend on medium speed until smooth, 3 to 5 minutes. Pour into serving glasses."
+    ],
+    "ingredients": [
+        "4 large ripe avocados - halved, pitted, and peeled",
+        "4 cups ice cubes",
+        "4 cups milk",
+        "1/2 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Milkshake",
+    "url": "http://allrecipes.com/recipe/255998/avocado-milkshake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-mousse-with-papaya-tomato-relish-231984.json b/serverless-fleets/data/input/inferencing/recipes/avocado-mousse-with-papaya-tomato-relish-231984.json
new file mode 100644
index 000000000..54fdf64a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-mousse-with-papaya-tomato-relish-231984.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Lightly oil ramekins and line bottoms with wax paper or parchment, then oil paper.",
+        "Quarter, pit, and peel 2 avocados. Pur\u00e9e avocado quarters with 1 tablespoon lemon juice, vitamin C, and salt in a food processor until smooth.",
+        "Sprinkle gelatin over milk in a small heavy saucepan and let soften 1 minute. Heat over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes, then remove from heat. Add to avocado pur\u00e9e and blend until smooth.",
+        "Halve, pit, and peel remaining avocado. Cut into 1/4-inch dice and toss with remaining teaspoon lemon juice in a small bowl. Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in avocado pur\u00e9e gently but thoroughly, then fold in diced avocado. Spoon mousse into ramekins, smoothing tops. Cover surface of each mousse with a piece of plastic wrap, then cover ramekins with plastic wrap. Chill mousse until set, at least 2 hours.",
+        "Whisk together vinegar, sugar (to taste), salt, and pepper in a bowl until sugar is dissolved, then stir in tomatoes, papaya, onion, and tarragon. Let stand at room temperature 1 hour (for flavors to develop).",
+        "Unmold mousse by running a knife around edge of each ramekin, then invert each onto a plate, discarding paper. Serve with relish."
+    ],
+    "ingredients": [
+        "3 firm-ripe California avocados (1 1/2 to 1 3/4 lb total)",
+        "1 tablespoon plus 1 teaspoon fresh lemon juice",
+        "1 (500-mg) vitamin C tablet, crushed to a powder",
+        "1/2 teaspoon salt",
+        "1 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)",
+        "3 tablespoons whole milk",
+        "1/3 cup chilled heavy cream",
+        "3 tablespoons tarragon white-wine vinegar",
+        "1 to 2 tablespoons sugar",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "1/4 lb grape tomatoes, cut into 1/4-inch dice (1/2 cup)",
+        "1/2 lb papaya, peeled, seeded, and cut into 1/4-inch dice (1/2 cup)",
+        "2 tablespoons chopped red onion",
+        "1 teaspoon finely chopped fresh tarragon",
+        "Special equipment: 8 (3-oz) ramekins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Fruit",
+        "Tomato",
+        "Vegetable",
+        "Freeze/Chill",
+        "Papaya",
+        "Avocado",
+        "Summer",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Avocado Mousse with Papaya Tomato Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-mousse-with-papaya-tomato-relish-231984"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-olive-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-olive-salad.json
new file mode 100644
index 000000000..588e5fd1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-olive-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper. Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons capers",
+        "1 clove garlic, minced",
+        "2 small limes, juiced",
+        "2 tablespoons olive oil",
+        "1 tablespoon balsamic vinegar",
+        "1/2 cup freshly grated Parmesan cheese",
+        "salt and pepper to taste",
+        "20 black olives, thinly sliced",
+        "4 avocados - peeled, pitted and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Olive Salad",
+    "url": "http://allrecipes.com/recipe/84874/avocado-olive-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-orange-salad-dressing.json b/serverless-fleets/data/input/inferencing/recipes/avocado-orange-salad-dressing.json
new file mode 100644
index 000000000..a6ef992af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-orange-salad-dressing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Blend avocado, orange, water, lime juice, ginger, garlic, soy sauce, agave nectar, red pepper flakes, and sea salt together in a blender or food processor until smooth and creamy."
+    ],
+    "ingredients": [
+        "1 avocado, peeled and pitted",
+        "1 orange, peeled and chopped",
+        "1/2 cup water",
+        "1/2 lime, juiced",
+        "1 (1 inch) piece fresh ginger, peeled",
+        "1 clove garlic",
+        "1 teaspoon soy sauce",
+        "1 teaspoon agave nectar",
+        "1/2 teaspoon red pepper flakes",
+        "1 pinch sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado-Orange Salad Dressing",
+    "url": "http://allrecipes.com/recipe/236414/avocado-orange-salad-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-paletas.json b/serverless-fleets/data/input/inferencing/recipes/avocado-paletas.json
new file mode 100644
index 000000000..8f61a8528
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-paletas.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. Set aside to cool.",
+        "Pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. Pour the mixture into 10 ice pop molds.",
+        "Freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1/2 cup white sugar",
+        "3 avocados, peeled and pitted",
+        "1 lime, juiced",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Paletas",
+    "url": "http://allrecipes.com/recipe/223572/avocado-paletas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-pasta-salad.json
new file mode 100644
index 000000000..5f65777fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-pasta-salad.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook corkscrew-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and cool.",
+        "Mix pasta, tomatoes, apple, carrot, celery, peas, red bell pepper, black olives, and red onion together in a large bowl.",
+        "Whisk avocado, olive oil, lime juice, dill, salt, black pepper, and garlic powder together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley."
+    ],
+    "ingredients": [
+        "1/2 (12 ounce) package corkscrew-shaped pasta",
+        "1 cup halved cherry tomatoes",
+        "1 cup diced apple",
+        "1/2 cup sliced carrot",
+        "1/2 cup diced celery",
+        "1/2 cup peas",
+        "1/2 cup diced red bell pepper",
+        "1/2 cup sliced black olives",
+        "1/4 cup diced red onion",
+        "2 avocados - peeled, pitted, and mashed",
+        "1/3 cup olive oil",
+        "2 limes, juiced",
+        "1 tablespoon chopped fresh dill",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon garlic powder",
+        "1/4 cup shredded Parmesan cheese",
+        "2 sprigs fresh parsley, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Pasta Salad",
+    "url": "http://allrecipes.com/recipe/222431/avocado-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-pasta.json b/serverless-fleets/data/input/inferencing/recipes/avocado-pasta.json
new file mode 100644
index 000000000..cb0610c63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-pasta.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and return to pot.",
+        "Whisk olive oil, lime zest and juice, mint, chives, garlic, nutritional yeast, salt, and pepper together in a bowl. Pour over hot pasta; add bean sprouts. Toss to coat.",
+        "Serve topped with avocado slices and more freshly ground black pepper."
+    ],
+    "ingredients": [
+        "1/2 (16 ounce) package whole wheat penne",
+        "2 tablespoons olive oil",
+        "1 lime, zested and juiced",
+        "2 tablespoons chopped fresh mint",
+        "2 tablespoons chopped fresh chives",
+        "2 cloves garlic, pressed",
+        "1 tablespoon nutritional yeast (optional)",
+        "salt and freshly ground black pepper to taste",
+        "1 cup bean sprouts",
+        "1 avocado - peeled, pitted and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Pasta",
+    "url": "http://allrecipes.com/recipe/257026/avocado-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-peanut-butter-brownies-vegan.json b/serverless-fleets/data/input/inferencing/recipes/avocado-peanut-butter-brownies-vegan.json
new file mode 100644
index 000000000..b82dac79e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-peanut-butter-brownies-vegan.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.",
+        "Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.",
+        "Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.",
+        "Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.",
+        "Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving."
+    ],
+    "ingredients": [
+        "1 cup natural creamy peanut butter",
+        "1 (12 ounce) bag chocolate chips",
+        "1 1/2 cups white sugar",
+        "1 avocado, peeled and pitted",
+        "1/2 cup soy milk",
+        "1/2 cup canola oil",
+        "1 cup whole-wheat flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Peanut Butter Brownies (Vegan)",
+    "url": "http://allrecipes.com/recipe/223309/avocado-peanut-butter-brownies-vegan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-pesto-2011.json b/serverless-fleets/data/input/inferencing/recipes/avocado-pesto-2011.json
new file mode 100644
index 000000000..f6c061b01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-pesto-2011.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place avocado, basil, 1/2 cup broth, garlic and lime juice in blender. Blend until chopped, scraping down sides as needed. With machine running, gradually add oil and blend until smooth. If too thick, gradually add more broth by tablespoons. Season with salt and pepper. (Can be made 1 day ahead; chill.)"
+    ],
+    "ingredients": [
+        "1 medium avocado, peeled, halved",
+        "1 cup lightly packed fresh basil leaves",
+        "1/2 cup (or more) canned chicken broth",
+        "4 large garlic cloves",
+        "2 tablespoons fresh lime juice",
+        "1/2 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Blender",
+        "Citrus",
+        "Garlic",
+        "Herb",
+        "Quick & Easy",
+        "Basil",
+        "Avocado",
+        "Summer"
+    ],
+    "title": "Avocado \"Pesto\"",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-pesto-2011"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-pesto-with-zucchini-pasta.json b/serverless-fleets/data/input/inferencing/recipes/avocado-pesto-with-zucchini-pasta.json
new file mode 100644
index 000000000..b0d75ac19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-pesto-with-zucchini-pasta.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Make zucchini noodles using a spiralizer.",
+        "Mash avocado in a small bowl and mix in pesto until smooth.",
+        "Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.",
+        "Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.",
+        "Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving."
+    ],
+    "ingredients": [
+        "3 zucchini, trimmed",
+        "1 ripe avocado - peeled, halved, and pitted",
+        "5 tablespoons pesto, or more to taste",
+        "1 skinless, boneless chicken breast",
+        "1/2 teaspoon paprika",
+        "1 pinch salt and black pepper to taste",
+        "olive oil, divided",
+        "2 tablespoons grated Parmesan cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Pesto with Zucchini Pasta",
+    "url": "http://allrecipes.com/recipe/246342/avocado-pesto-with-zucchini-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-pie.json b/serverless-fleets/data/input/inferencing/recipes/avocado-pie.json
new file mode 100644
index 000000000..4dbd53525
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-pie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Stir milk into mashed avocado. Stir in lemon juice. Combine well, then pour into pie shell. Cover, and refrigerate at least 4 hours. Serve with cool whip."
+    ],
+    "ingredients": [
+        "1 avocado, mashed",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1/4 cup fresh lemon juice, or to taste",
+        "1 (9 inch) pie shell, baked"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Pie",
+    "url": "http://allrecipes.com/recipe/86394/avocado-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-pineapple-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-pineapple-salad.json
new file mode 100644
index 000000000..17ff67fac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-pineapple-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine."
+    ],
+    "ingredients": [
+        "1 1/2 cups cucumbers - peeled, seeded, and cubed",
+        "1/2 cup chopped red onion",
+        "2 tablespoons chopped serrano pepper",
+        "2 tablespoons lime juice",
+        "3/4 teaspoon salt",
+        "2 1/2 cups pineapple, peeled and cut into 1/2-inch dice",
+        "2 avocado - peeled, pitted and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Pineapple Salad",
+    "url": "http://allrecipes.com/recipe/218340/avocado-pineapple-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-pomegranate-and-quinoa-sala.json b/serverless-fleets/data/input/inferencing/recipes/avocado-pomegranate-and-quinoa-sala.json
new file mode 100644
index 000000000..ac38f5129
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-pomegranate-and-quinoa-sala.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 12 to 15 minutes.",
+        "Spread quinoa onto a baking sheet and cool to room temperature, at least 30 minutes.",
+        "Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat; mix in cilantro and lemon juice."
+    ],
+    "ingredients": [
+        "1 3/4 cups water",
+        "1 cup quinoa",
+        "1 1/2 avocados - peeled, pitted, and diced, or more to taste",
+        "1/2 large pomegranate, peeled and seeds separated, or more to taste",
+        "1 tablespoon olive oil",
+        "1/4 cup chopped fresh cilantro",
+        "1 lemon, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado, Pomegranate, and Quinoa Salad",
+    "url": "http://allrecipes.com/recipe/238487/avocado-pomegranate-and-quinoa-sala/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-prawns.json b/serverless-fleets/data/input/inferencing/recipes/avocado-prawns.json
new file mode 100644
index 000000000..5a1dcb4f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-prawns.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.",
+        "Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve."
+    ],
+    "ingredients": [
+        "2 avocados, halved with pits removed",
+        "1/2 lemon, zested",
+        "1/2 lemon, zested and juiced",
+        "1/2 teaspoon white sugar",
+        "1 tablespoon chopped Italian flat leaf parsley",
+        "1 1/2 tablespoons olive oil",
+        "1/2 teaspoon chopped garlic",
+        "1/2 pound peeled and deveined prawns",
+        "1 teaspoon salt",
+        "1 pinch ground black pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Prawns",
+    "url": "http://allrecipes.com/recipe/210070/avocado-prawns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-prosciutto-ham-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/avocado-prosciutto-ham-sandwich.json
new file mode 100644
index 000000000..0c7b83e99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-prosciutto-ham-sandwich.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Spread avocado on one slice of toasted pumpernickel bread.  Place garbanzo beans on top of avocado and sprinkle with salt.  Top with prosciutto, tomato, Havarti cheese, and alfalfa sprouts.  Top with another slice of bread to make a sandwich."
+    ],
+    "ingredients": [
+        "1/2 ripe avocado, pitted",
+        "2 slices pumpernickel bread, toasted",
+        "1/4 cup canned garbanzo beans, rinsed and drained",
+        "1 pinch salt",
+        "1 slice prosciutto",
+        "1 1/2 slices tomato",
+        "1 slice Havarti cheese",
+        "1/4 cup alfalfa sprouts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Prosciutto Ham Sandwich",
+    "url": "http://allrecipes.com/recipe/223093/avocado-prosciutto-ham-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-quesadillas-14026.json b/serverless-fleets/data/input/inferencing/recipes/avocado-quesadillas-14026.json
new file mode 100644
index 000000000..4737cd01c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-quesadillas-14026.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Seed tomatoes and cut into 1/4-inch dice. Quarter avocado, removing pit, and peel. Cut avocado into 1/4-inch dice. In a small bowl stir together tomatoes, avocado, onion, lemon juice, and Tabasco and season with salt and pepper. In another small bowl stir together sour cream, coriander, and salt and pepper to taste.",
+        "Preheat broiler.",
+        "Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with Monterey Jack and broil until cheese is melted and bubbling. Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.",
+        "Top each wedge with a heaping teaspoon of sour cream mixture and garnish with coriander sprigs."
+    ],
+    "ingredients": [
+        "2 vine-ripened tomatoes",
+        "1 firm-ripe California avocado",
+        "1 tablespoon chopped red onion",
+        "2 teaspoons fresh lemon juice",
+        "1/4 teaspoon Tabasco",
+        "1/4 cup sour cream",
+        "3 tablespoons chopped fresh coriander",
+        "four 6- to 7-inch flour tortillas",
+        "1/2 teaspoon vegetable oil",
+        "1 1/3 cups coarsely grated Monterey Jack",
+        "Garnish: fresh coriander sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Fruit",
+        "Herb",
+        "Tomato",
+        "Appetizer",
+        "Broil",
+        "Quick & Easy",
+        "Avocado",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Avocado Quesadillas",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-quesadillas-14026"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-quick-bread.json b/serverless-fleets/data/input/inferencing/recipes/avocado-quick-bread.json
new file mode 100644
index 000000000..3c226ad15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-quick-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.",
+        "In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.",
+        "Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing."
+    ],
+    "ingredients": [
+        "2 2/3 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "3/4 teaspoon salt",
+        "3/4 teaspoon ground cinnamon",
+        "3/4 teaspoon ground allspice",
+        "1/2 cup butter, softened",
+        "1 7/8 cups white sugar",
+        "3 eggs",
+        "1 1/2 cups mashed ripe avocado",
+        "3/4 cup buttermilk",
+        "3/4 cup chopped pecans",
+        "1/2 cup raisins",
+        "1 tablespoon grated orange zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Quick Bread",
+    "url": "http://allrecipes.com/recipe/27341/avocado-quick-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-radish-salad-with-lime-dressing-11414.json b/serverless-fleets/data/input/inferencing/recipes/avocado-radish-salad-with-lime-dressing-11414.json
new file mode 100644
index 000000000..900b7a6d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-radish-salad-with-lime-dressing-11414.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a bowl whisk together lime juice, oil, and salt and pepper to taste. Add avocado and toss gently with a rubber spatula to coat.",
+        "Divide romaine between 2 salad plates, making a nest on each, and put avocado mixture in centers. Sprinkle salads with radishes."
+    ],
+    "ingredients": [
+        "2 teaspoons fresh lime juice, or to taste",
+        "1 1/2 tablespoons extra-virgin olive oil",
+        "1 firm-ripe avocado (preferably California), peeled and cut into 1/2-inch cubes",
+        "3 cups shredded romaine, washed well and spun dry",
+        "3 radishes, chopped fine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Citrus",
+        "Leafy Green",
+        "Vegetarian",
+        "Quick & Easy",
+        "Avocado",
+        "Radish",
+        "Gourmet"
+    ],
+    "title": "Avocado Radish Salad with Lime Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-radish-salad-with-lime-dressing-11414"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-ranch-salad-dressing.json b/serverless-fleets/data/input/inferencing/recipes/avocado-ranch-salad-dressing.json
new file mode 100644
index 000000000..c85598970
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-ranch-salad-dressing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve."
+    ],
+    "ingredients": [
+        "1/4 cup ripe avocado",
+        "1/4 cup mayonnaise",
+        "1/4 cup sour cream",
+        "1 tablespoon buttermilk",
+        "1 1/2 teaspoons distilled white vinegar",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon dried parsley",
+        "1 pinch dried dill weed",
+        "1/8 teaspoon onion powder",
+        "1 pinch garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Ranch Salad Dressing",
+    "url": "http://allrecipes.com/recipe/149297/avocado-ranch-salad-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-rosemary-lime-bars.json b/serverless-fleets/data/input/inferencing/recipes/avocado-rosemary-lime-bars.json
new file mode 100644
index 000000000..b208caff1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-rosemary-lime-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Mix flour, 1/2 cup sugar, rosemary, and lime zest together in a bowl. Cut butter into flour mixture with a pastry cutter until clumps are small. Set aside 1 cup of the flour mixture for later use; press remaining flour mixture in an even layer into the bottom of the prepared baking dish.",
+        "Bake in preheated oven until the crust sets, about 10 minutes.",
+        "Mix 1/2 cup of the reserved flour mixture with 1 1/2 cup sugar, lime juice, eggs, and mashed avocado in a bowl until mostly smooth; spread over the baked crust. Top with the remaining 1/2 cup of the reserved flour mixture.",
+        "Bake in oven until set, about 25 minutes more. Cool completely before cutting into 48 bars. Cover with plastic and refrigerate."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3024&h=1583&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4557719.jpg",
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "\u00bd cup white sugar",
+        "2 tablespoons minced fresh rosemary",
+        "2  limes, zested and juiced",
+        "\u00bd cup butter",
+        "1\u2009\u00bd cups white sugar",
+        "4  eggs",
+        "1  avocado - peeled, pitted, and mashed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Rosemary Lime Bars",
+    "url": "http://allrecipes.com/recipe/223189/avocado-rosemary-lime-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-avocado-lime-vinai.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-avocado-lime-vinai.json
new file mode 100644
index 000000000..0f45a519b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-avocado-lime-vinai.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Toss avocado slices with 1/2 of the lime juice in a bowl.",
+        "Mash 3 avocado slices with a fork in a bowl. Whisk mashed avocado slices, olive oil, vinegar, garlic, salt, and pepper together in a bowl until dressing is smooth and creamy.",
+        "Pour lettuce into a large salad bowl. Arrange avocado slices over lettuce and sprinkle red onion over the top. Season with salt and black pepper. Serve salad with dressing on the side."
+    ],
+    "ingredients": [
+        "2 Haas avocados - peeled, pitted, and cut into 1/2-inch slices",
+        "1 lime, juiced, divided",
+        "1/4 cup extra-virgin olive oil",
+        "3 tablespoons rice wine vinegar, or more to taste",
+        "1 clove garlic, minced",
+        "salt and ground black pepper to taste",
+        "4 cups chopped leafy green lettuce, or more to taste",
+        "1/4 cup very thinly sliced red onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Salad with Avocado-Lime Vinaigrette",
+    "url": "http://allrecipes.com/recipe/241012/avocado-salad-with-avocado-lime-vinai/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-bacon-and-sour-cre.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-bacon-and-sour-cre.json
new file mode 100644
index 000000000..2814a3de7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-bacon-and-sour-cre.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cook the chopped bacon in a skillet over medium heat until crisp. With a slotted spoon, remove bacon to a paper towel. Drain fat.",
+        "In a large bowl, gently combine avocados, bacon, green onions, sour cream, lemon juice, and salt.",
+        "Arrange salad leaves on plates, and spoon avocado salad on top."
+    ],
+    "ingredients": [
+        "4 slices bacon, chopped",
+        "2 avocados - peeled, pitted, and cubed",
+        "3 green onions, finely chopped",
+        "1/2 cup sour cream",
+        "1 tablespoon lemon juice",
+        "salt to taste",
+        "red leaf lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Salad with Bacon and Sour Cream",
+    "url": "http://allrecipes.com/recipe/87424/avocado-salad-with-bacon-and-sour-cre/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-bell-pepper-and-tomatoes-51190610.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-bell-pepper-and-tomatoes-51190610.json
new file mode 100644
index 000000000..98ca5634e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-bell-pepper-and-tomatoes-51190610.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.",
+        "2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.",
+        "3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately."
+    ],
+    "ingredients": [
+        "1 teaspoon extra-virgin olive oil",
+        "Juice of 1/2 lime",
+        "1 small garlic clove, minced",
+        "Pinch of cayenne pepper",
+        "Coarse salt",
+        "1 firm, ripe avocado, halved and pitted",
+        "1/2 yellow bell pepper, ribs and seeds removed, diced",
+        "6 cherry tomatoes, halved",
+        "1 scallion, trimmed and thinly sliced",
+        "1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Side",
+        "Low Carb",
+        "Low Fat",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Low Cal",
+        "Lunch",
+        "Avocado",
+        "Bell Pepper",
+        "Healthy",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Avocado Salad with Bell Pepper and Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-salad-with-bell-pepper-and-tomatoes-51190610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-orange-wasabi-glaz.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-orange-wasabi-glaz.json
new file mode 100644
index 000000000..44f752a2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salad-with-orange-wasabi-glaz.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).  Slice chicken strips and set aside.",
+        "In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color.  Remove from heat and slowly (and very carefully--use an oven mitt!) add wine.  Return to heat and stir until all particles are dissolved.  Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.",
+        "Brush chicken strips with the glaze, and then place on a baking sheet.  Bake in the preheated oven until heated through.",
+        "While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce.  Adjust seasonings to taste, and spoon mixture onto the greens.  Top with warmed chicken strips and serve."
+    ],
+    "ingredients": [
+        "4 grilled skinless, boneless chicken breast halves",
+        "1 cup white sugar",
+        "1/4 cup water",
+        "1/2 cup red wine",
+        "1 cup orange juice",
+        "1 teaspoon wasabi paste",
+        "1/2 cup diced tomatoes",
+        "1/4 cup diced red onion",
+        "2 tablespoons chopped fresh cilantro",
+        "2 limes, juiced",
+        "2 avocados - peeled, pitted and diced",
+        "salt and pepper to taste",
+        "hot sauce to taste",
+        "1 (10 ounce) package mixed salad greens, rinsed and dried"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Salad with Orange-Wasabi Glazed Chicken",
+    "url": "http://allrecipes.com/recipe/24820/avocado-salad-with-orange-wasabi-glaz/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salad.json
new file mode 100644
index 000000000..7366e5e1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 avocados - peeled, pitted and diced",
+        "1 sweet onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 large ripe tomato, chopped",
+        "1/4 cup chopped fresh cilantro",
+        "1/2 lime, juiced",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Salad",
+    "url": "http://allrecipes.com/recipe/19960/avocado-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-10605.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-10605.json
new file mode 100644
index 000000000..4d7020cf5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-10605.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining salsa ingredients. Salsa may be made 4 hours ahead and chilled, covered."
+    ],
+    "ingredients": [
+        "2 avocados (preferable California)",
+        "2 vine-ripened tomatoes (about 1 pound), seeded and chopped fine",
+        "1 red onion, chopped fine (about 3/4 cup)",
+        "1 pickled jalape\u00f1o chili, minced (wear rubber gloves)",
+        "6 tablespoons fresh lime juice",
+        "1 tablespoon vegetable oil",
+        "1 1/2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Citrus",
+        "Tomato",
+        "Quick & Easy",
+        "Avocado",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Avocado Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-salsa-10605"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-108063.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-108063.json
new file mode 100644
index 000000000..f06aa13cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-108063.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt. (Can be made 4 hours ahead. Press plastic wrap directly onto surface of salsa and chill.)"
+    ],
+    "ingredients": [
+        "3 large ripe avocados, halved, pitted, peeled, coarsely chopped",
+        "8 ounces fresh tomatillos, husked, rinsed, coarsely chopped",
+        "2 serrano chiles, seeded, coarsely chopped",
+        "2 tablespoons chopped white onion",
+        "2 tablespoons coarsely chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Food Processor",
+        "Side",
+        "No-Cook",
+        "Cocktail Party",
+        "Super Bowl",
+        "Vegetarian",
+        "Quick & Easy",
+        "Avocado",
+        "Hot Pepper",
+        "Healthy",
+        "Vegan",
+        "Tomatillo",
+        "Cilantro",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Avocado Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-salsa-108063"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-14221.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-14221.json
new file mode 100644
index 000000000..6ddeee2fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-14221.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Finely chop shallots and mince garlic. In a bowl toss shallots and garlic with coriander. Discard husks from tomatillos and rinse tomatillos under warm water to remove stickiness. Chop tomatillos and add to shallot mixture, tossing to combine.",
+        "Peel and pit avocados and cut into 3/4-inch pieces. Add avocados, lime juice, and salt and pepper to taste to tomatillo mixture, gently tossing until just combined. Salsa may be made 4 hours ahead and chilled, its surface covered with plastic wrap."
+    ],
+    "ingredients": [
+        "2 large shallots",
+        "3 garlic cloves",
+        "2 tablespoons chopped fresh coriander",
+        "10 medium tomatillos (about 1/2 pound)",
+        "2 firm-ripe California avocados",
+        "1 tablespoon fresh lime juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Garlic",
+        "No-Cook",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Lime",
+        "Avocado",
+        "Chill",
+        "Tomatillo",
+        "Shallot",
+        "Cilantro",
+        "Gourmet"
+    ],
+    "title": "Avocado Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-salsa-14221"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-recipe.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-recipe.json
new file mode 100644
index 000000000..c1b1ba47e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa-recipe.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips."
+    ],
+    "ingredients": [
+        "2/3 cup grape tomatoes, chopped (10 to 12)",
+        "1/2 cup finely chopped pineapple",
+        "3 medium avocados, diced",
+        "1/2 finely chopped sweet onion, such as Vidalia",
+        "1/8 cup finely chopped fresh cilantro",
+        "1 tablespoon lime juice",
+        "1 teaspoon crushed red pepper flakes",
+        "1/4 teaspoon garlic salt",
+        "Black pepper",
+        "Lime tortilla chips, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Salsa",
+        "Fruit",
+        "Pineapples",
+        "Avocado",
+        "Vegetable",
+        "Appetizer",
+        "Lunch"
+    ],
+    "title": "Avocado Salsa",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/avocado-salsa-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-salsa.json b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa.json
new file mode 100644
index 000000000..38bed569a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-salsa.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large bowl, mix corn, olives, red bell pepper and onion.",
+        "In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn  mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.",
+        "Stir avocados into the mixture before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen corn kernels, thawed",
+        "2 (2.25 ounce) cans sliced ripe olives, drained",
+        "1 red bell pepper, chopped",
+        "1 small onion, chopped",
+        "5 cloves garlic, minced",
+        "1/3 cup olive oil",
+        "1/4 cup lemon juice",
+        "3 tablespoons cider vinegar",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "4 avocados - peeled, pitted and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Salsa",
+    "url": "http://allrecipes.com/recipe/26700/avocado-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-sauce-eggs-benedict.json b/serverless-fleets/data/input/inferencing/recipes/avocado-sauce-eggs-benedict.json
new file mode 100644
index 000000000..dc9b4824c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-sauce-eggs-benedict.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 500 degrees F. Arrange tomato halves, cut sides up on a foil-lined baking pan. Sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.",
+        "Roast tomatoes until soft but still intact, 30 to 40 minutes.",
+        "In food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. In medium bowl, combine avocado sauce; stir in chives or scallions. Separate English muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.",
+        "While muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. Break an egg into a small cup, then carefully pour the egg into the water. Repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. To drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.",
+        "To assemble, place roasted tomatoes on top of English muffins. Top each tomato with an egg, then transfer muffins to 4 plates. Spoon avocado sauce over eggs and sprinkle with crumbled bacon."
+    ],
+    "ingredients": [
+        "4 medium tomatoes, halved lengthwise",
+        "1/4 teaspoon fine salt",
+        "1/2 teaspoon sugar",
+        "4 teaspoons olive oil",
+        "2 ripe Avocados from Mexico",
+        "1/4 cup fresh lime juice",
+        "1/4 cup water",
+        "3/4 teaspoon fine salt",
+        "1/2 teaspoon black pepper",
+        "2 tablespoons finely chopped chives or scallions",
+        "4 slices cooked bacon, crumbled",
+        "4 English muffins, split",
+        "2 tablespoons olive oil",
+        "1 teaspoon distilled white vinegar",
+        "8 large eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Sauce Eggs Benedict",
+    "url": "http://allrecipes.com/recipe/235841/avocado-sauce-eggs-benedict/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-and-endive-salad-106576.json b/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-and-endive-salad-106576.json
new file mode 100644
index 000000000..407cdad64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-and-endive-salad-106576.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.",
+        "Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.",
+        "Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss."
+    ],
+    "ingredients": [
+        "3 tablespoons fresh lemon juice",
+        "2 1/2 teaspoons salt",
+        "3/4 lb large shrimp in shells (18 to 20), peeled and deveined",
+        "1 tablespoon chopped fresh tarragon",
+        "2 teaspoons Dijon mustard",
+        "1/4 teaspoon black pepper",
+        "3 tablespoons olive oil",
+        "2 firm-ripe California avocados (preferably Hass)",
+        "1 lb Belgian endive (4 heads), cut crosswise into 1-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Mustard",
+        "Shellfish",
+        "Vegetable",
+        "Poach",
+        "Picnic",
+        "Quick & Easy",
+        "Lemon",
+        "Shrimp",
+        "Avocado",
+        "Summer",
+        "Tarragon",
+        "Endive",
+        "Gourmet"
+    ],
+    "title": "Avocado, Shrimp, and Endive Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-shrimp-and-endive-salad-106576"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-bisque.json b/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-bisque.json
new file mode 100644
index 000000000..86af2467f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-bisque.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cut avocados in half.  Discard pits.  Spoon meat into a small bowl.",
+        "Chop cooked shrimp.",
+        "In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion.  Heat slowly to boiling, stirring frequently.  Add chopped shrimp, along with salt and pepper.  Heat through, but do not boil.  Remove from heat.  Adjust seasonings to taste.  May be served hot or cold."
+    ],
+    "ingredients": [
+        "3 avocados",
+        "1 (14.5 ounce) can chicken broth",
+        "2 cups milk",
+        "1 teaspoon lemon juice",
+        "2 teaspoons minced onion",
+        "1/2 pound cooked fresh shrimp",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Shrimp Bisque",
+    "url": "http://allrecipes.com/recipe/13150/avocado-shrimp-bisque/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-ceviche-estillo-sarita.json b/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-ceviche-estillo-sarita.json
new file mode 100644
index 000000000..380451aed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-ceviche-estillo-sarita.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.",
+        "Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.",
+        "Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers."
+    ],
+    "ingredients": [
+        "2 pounds large shrimp - peeled, deveined and chopped",
+        "3/4 cup fresh lime juice",
+        "5 roma (plum) tomatoes, diced",
+        "1 white onion, chopped",
+        "1/2 cup chopped fresh cilantro",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon ketchup",
+        "1 teaspoon hot pepper sauce",
+        "salt and pepper to taste",
+        "1 avocado - peeled, pitted and diced",
+        "16 saltine crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Shrimp Ceviche-Estillo Sarita",
+    "url": "http://allrecipes.com/recipe/90396/avocado-shrimp-ceviche-estillo-sarita/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-salad.json
new file mode 100644
index 000000000..fb5482d07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-shrimp-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold."
+    ],
+    "ingredients": [
+        "2 avocados - peeled, pitted, and cubed",
+        "2 tomatoes, diced",
+        "1 small sweet onion, chopped",
+        "1 pound cooked salad shrimp",
+        "1 pinch salt and pepper to taste",
+        "2 tablespoons lime juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado-Shrimp Salad",
+    "url": "http://allrecipes.com/recipe/108754/avocado-shrimp-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-slaw.json b/serverless-fleets/data/input/inferencing/recipes/avocado-slaw.json
new file mode 100644
index 000000000..5cca0e0b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-slaw.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix red cabbage, green cabbage, avocado, sesame seeds, red onion, cilantro, and lime juice together in a bowl."
+    ],
+    "ingredients": [
+        "3 cups shredded red cabbage",
+        "3 cups shredded green cabbage",
+        "2 avocado - peeled, pitted, and diced",
+        "1/4 cup sesame seeds",
+        "3 tablespoons chopped red onion",
+        "3 tablespoons chopped cilantro leaves",
+        "2 tablespoons lime juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Slaw",
+    "url": "http://allrecipes.com/recipe/238889/avocado-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/avocado-smoothie.json
new file mode 100644
index 000000000..13efd079d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-smoothie.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Combine almond milk, avocado, and honey in a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "12 fluid ounces unsweetened almond milk",
+        "1 avocado, peeled and pitted",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Smoothie",
+    "url": "http://allrecipes.com/recipe/256034/avocado-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-soup-with-chicken-and-lime.json b/serverless-fleets/data/input/inferencing/recipes/avocado-soup-with-chicken-and-lime.json
new file mode 100644
index 000000000..503de1cb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-soup-with-chicken-and-lime.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.",
+        "In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes.  Stir in chicken, chicken broth, lime juice, tomato, salt and pepper.  Gently simmer until chicken is cooked, 3 to 5 minutes.  Stir in avocado and cilantro and heat through.  Adjust seasonings.",
+        "Ladle soup into bowls and sprinkle with tortilla strips to serve."
+    ],
+    "ingredients": [
+        "4 (6 inch) corn tortillas, julienned",
+        "1 1/2 tablespoons olive oil",
+        "1 white onion, sliced thinly",
+        "8 cloves garlic, thinly sliced",
+        "4 fresh jalapeno peppers, sliced",
+        "8 ounces skinless, boneless chicken breast halves - cut into thin strips",
+        "1 quart chicken broth",
+        "1/4 cup fresh lime juice",
+        "1 tomato, seeded and diced",
+        "salt and pepper to taste",
+        "1 avocado - peeled, pitted and diced",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Soup with Chicken and Lime",
+    "url": "http://allrecipes.com/recipe/20809/avocado-soup-with-chicken-and-lime/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-soup-with-herbs-slivered-radishes-and-pistachios-355953.json b/serverless-fleets/data/input/inferencing/recipes/avocado-soup-with-herbs-slivered-radishes-and-pistachios-355953.json
new file mode 100644
index 000000000..489e050bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-soup-with-herbs-slivered-radishes-and-pistachios-355953.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "1. Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.",
+        "2. Mash the garlic with 1/2 teaspoon salt and stir it into the puree along with the scallions, herbs, chile, and lime zest. Season to taste with salt, pepper, lime juice, and sweetener, if needed. Seed and finely dice the remaining cucumber and add to the soup. Cover and refrigerate until well chilled. Just before serving, taste and correct the seasonings.",
+        "3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios."
+    ],
+    "ingredients": [
+        "2 cups low-fat buttermilk",
+        "1 cup yogurt, preferably whole-milk",
+        "1 large avocado, peeled and pitted",
+        "1 cucumber, peeled and seeded",
+        "1 large garlic clove",
+        "Sea salt and freshly ground pepper",
+        "3 slender scallions, white parts plus a bit of the green, finely minced",
+        "2 tablespoons chopped dill",
+        "1 tablespoon snipped chives",
+        "1 tablespoon minced marjoram or oregano",
+        "1 tablespoon minced tarragon",
+        "1 tablespoon chopped cilantro",
+        "1/2 jalape\u00f1o chile, seeded and chopped",
+        "Zest and juice of 1 lime",
+        "1/2 teaspoon sweetener, such as agave syrup, to taste",
+        "Finely sliced chives and chive blossoms",
+        "Thinly slivered radishes",
+        "Dill, mint, and cilantro sprigs",
+        "1/3 cup shelled pistachios or walnuts"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Herb",
+        "No-Cook",
+        "Yogurt",
+        "Lime",
+        "Pistachio",
+        "Avocado",
+        "Cucumber",
+        "Radish",
+        "Chill",
+        "Buttermilk"
+    ],
+    "title": "Avocado Soup with Herbs, Slivered Radishes, and Pistachios",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-soup-with-herbs-slivered-radishes-and-pistachios-355953"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-soup.json b/serverless-fleets/data/input/inferencing/recipes/avocado-soup.json
new file mode 100644
index 000000000..053dc465e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-soup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.",
+        "In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.",
+        "Chill for at least half an hour before serving. Garnish with diced tomato."
+    ],
+    "ingredients": [
+        "2 avocado - peeled, pitted and diced",
+        "1 tablespoon chopped shallots",
+        "1 tablespoon olive oil",
+        "2 cups chicken stock",
+        "1 cup heavy cream",
+        "salt and pepper to taste",
+        "1/4 teaspoon ground nutmeg",
+        "1 tomato - peeled, seeded and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Soup",
+    "url": "http://allrecipes.com/recipe/20578/avocado-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-sour-cream-mousse-108151.json b/serverless-fleets/data/input/inferencing/recipes/avocado-sour-cream-mousse-108151.json
new file mode 100644
index 000000000..a691cdeff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-sour-cream-mousse-108151.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.",
+        "Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.",
+        "Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.",
+        "Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate."
+    ],
+    "ingredients": [
+        "2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)",
+        "1/2 cup cold water",
+        "2 firm-ripe California avocados (1 pound total), quartered, pitted, and peeled",
+        "1 1/2 cups sour cream",
+        "1 1/2 tablespoons fresh lemon juice",
+        "1/2 teaspoon grated onion",
+        "1 teaspoon salt",
+        "1/4 teaspoon white pepper",
+        "Special equipment: a 3 1/2- to 4-cup ceramic, plastic, nonstick, or stainless steel mold",
+        "Accompaniment: crackers"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Dairy",
+        "Onion",
+        "Cocktail Party",
+        "Buffet",
+        "Lemon",
+        "Avocado",
+        "Summer",
+        "Chill",
+        "Sour Cream",
+        "Gourmet"
+    ],
+    "title": "Avocado Sour Cream Mousse",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-sour-cream-mousse-108151"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-spinach-dip.json b/serverless-fleets/data/input/inferencing/recipes/avocado-spinach-dip.json
new file mode 100644
index 000000000..7510d767b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-spinach-dip.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.",
+        "Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour."
+    ],
+    "ingredients": [
+        "2 cups fresh spinach",
+        "1 cup diced avocado",
+        "1/2 cup reduced-fat sour cream",
+        "1/4 cup chopped red onion",
+        "1 tablespoon fresh lime juice",
+        "1 tablespoon chopped seeded jalapeno pepper",
+        "1 large garlic clove",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "hot sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado-Spinach Dip",
+    "url": "http://allrecipes.com/recipe/241276/avocado-spinach-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-steak.json b/serverless-fleets/data/input/inferencing/recipes/avocado-steak.json
new file mode 100644
index 000000000..9871a678d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-steak.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat, and lightly oil grate.",
+        "In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.",
+        "Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.",
+        "Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.",
+        "On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).",
+        "Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup uncooked long-grain white rice",
+        "1 (16 ounce) can refried beans",
+        "salt to taste",
+        "garlic powder to taste",
+        "1 tablespoon olive oil",
+        "2 small onions, chopped",
+        "4 beef steaks",
+        "2 avocados - peeled, pitted and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Steak",
+    "url": "http://allrecipes.com/recipe/45856/avocado-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-strawberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/avocado-strawberry-smoothie.json
new file mode 100644
index 000000000..c7c45c708
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-strawberry-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend avocado, orange juice, vanilla yogurt, ice cubes, strawberries, honey, and flax seed meal together in a blender until smooth, at least 45 seconds."
+    ],
+    "ingredients": [
+        "1 avocado, peeled and pitted",
+        "1 cup orange juice",
+        "1/2 cup vanilla yogurt",
+        "5 ice cubes",
+        "4 frozen whole strawberries",
+        "1 teaspoon honey",
+        "1 teaspoon flax seed meal (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Strawberry Smoothie",
+    "url": "http://allrecipes.com/recipe/244215/avocado-strawberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-stuffed-yams.json b/serverless-fleets/data/input/inferencing/recipes/avocado-stuffed-yams.json
new file mode 100644
index 000000000..0f6dc2af6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-stuffed-yams.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.",
+        "Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.",
+        "In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.",
+        "Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese."
+    ],
+    "ingredients": [
+        "4 (8 ounce) yams",
+        "1 medium red bell pepper, seeded and diced",
+        "2 avocados - peeled, pitted, and mashed",
+        "1/4 cup chopped fresh cilantro",
+        "1/4 cup olive oil",
+        "2 green onions, sliced",
+        "1/2 teaspoon ground cumin",
+        "3 tablespoons lime juice",
+        "salt and ground black pepper to taste",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Stuffed Yams",
+    "url": "http://allrecipes.com/recipe/82227/avocado-stuffed-yams/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-sushi-with-brown-rice.json b/serverless-fleets/data/input/inferencing/recipes/avocado-sushi-with-brown-rice.json
new file mode 100644
index 000000000..9de8948b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-sushi-with-brown-rice.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. Stir in sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. Let rice cool until warm; stir in brown rice vinegar. Rice will be slightly sticky.",
+        "To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice. Place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet.",
+        "Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. Dampen the bare nori edge with a wet finger and seal the roll. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Let rolls rest for a few minutes before cutting each roll into 6 pieces for serving."
+    ],
+    "ingredients": [
+        "1 cup uncooked short grain brown rice",
+        "2 cups water",
+        "1 pinch sea salt",
+        "1 tablespoon brown rice vinegar",
+        "1 avocado - peeled, pitted, and thinly sliced",
+        "1/4 red bell pepper, cut into matchsticks",
+        "1/4 cup alfalfa sprouts, or to taste",
+        "4 sheets nori (dry seaweed)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Sushi with Brown Rice",
+    "url": "http://allrecipes.com/recipe/221924/avocado-sushi-with-brown-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-tacos.json b/serverless-fleets/data/input/inferencing/recipes/avocado-tacos.json
new file mode 100644
index 000000000..d4d0f9600
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-tacos.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a medium bowl, mix avocados, onions, and garlic salt.",
+        "Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.",
+        "Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce."
+    ],
+    "ingredients": [
+        "3 avocados - peeled, pitted, and mashed",
+        "1/4 cup onions, diced",
+        "1/4 teaspoon garlic salt",
+        "12 (6 inch) corn tortillas",
+        "1 bunch fresh cilantro leaves, finely chopped",
+        "jalapeno pepper sauce, to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Tacos",
+    "url": "http://allrecipes.com/recipe/41638/avocado-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-toast-vegan.json b/serverless-fleets/data/input/inferencing/recipes/avocado-toast-vegan.json
new file mode 100644
index 000000000..ba1214057
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-toast-vegan.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Toast bread in a toaster or toaster oven.",
+        "Scoop avocado into a bowl. Add parsley, olive oil, lemon juice, salt, pepper, onion powder, and garlic powder; mash together using a potato masher. Spread avocado mixture into each piece of toast."
+    ],
+    "ingredients": [
+        "4 slices whole-grain bread",
+        "1 avocado, halved and pitted",
+        "2 tablespoons chopped fresh parsley",
+        "1 1/2 teaspoons extra-virgin olive oil",
+        "1/2 lemon, juiced",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Toast (Vegan)",
+    "url": "http://allrecipes.com/recipe/246803/avocado-toast-vegan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-toast-with-tomato-corn-salsa-56389819.json b/serverless-fleets/data/input/inferencing/recipes/avocado-toast-with-tomato-corn-salsa-56389819.json
new file mode 100644
index 000000000..51cdfc0ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-toast-with-tomato-corn-salsa-56389819.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Combine tomatoes, scallions, jalape\u00f1o, corn, and lime juice in a medium bowl. Season with salt. Using a fork, gently smash avocado slices evenly onto each toast. Top each generously with tomato-corn salsa."
+    ],
+    "ingredients": [
+        "3 plum tomatoes, diced",
+        "2 scallions, trimmed, thinly sliced",
+        "1 jalape\u00f1o, finely chopped",
+        "1 cup fresh corn kernels (from about 2 cobs)",
+        "4 tablespoons fresh lime juice (from about 2 limes)",
+        "Kosher salt",
+        "3 avocados, sliced",
+        "6 slices crusty white bread (such as country bread), toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Tomato",
+        "Appetizer",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Lunch",
+        "Avocado",
+        "Spring",
+        "Summer",
+        "Jalape\u00f1o",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Avocado Toast with Tomato-Corn Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-toast-with-tomato-corn-salsa-56389819"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-toast.json b/serverless-fleets/data/input/inferencing/recipes/avocado-toast.json
new file mode 100644
index 000000000..34ebd6fa2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-toast.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Place bread on a baking sheet; top each piece with 4 pieces Cheddar cheese.",
+        "Bake in the preheated oven until cheese melts, about 5 minutes. Cover each bread slice with sliced avocado."
+    ],
+    "ingredients": [
+        "2 slices bread",
+        "2 ounces Cheddar cheese, cut into 8 pieces",
+        "1 avocado - peeled, pitted, and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Toast",
+    "url": "http://allrecipes.com/recipe/231995/avocado-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-tomatillo-dip-with-jalapenos.json b/serverless-fleets/data/input/inferencing/recipes/avocado-tomatillo-dip-with-jalapenos.json
new file mode 100644
index 000000000..2f8e65c6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-tomatillo-dip-with-jalapenos.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well.",
+        "Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain.",
+        "Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve."
+    ],
+    "ingredients": [
+        "7 ounces fresh tomatillos, husks discarded and tomatillos rinsed",
+        "1/4 cup thickly sliced white onion",
+        "1 fresh jalapeno chili",
+        "1/2 cup packed fresh cilantro sprigs",
+        "2 Hass avocados",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado-Tomatillo Dip with Jalapenos and Cilantro",
+    "url": "http://allrecipes.com/recipe/245662/avocado-tomatillo-dip-with-jalapenos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-tomatillo-salsa.json b/serverless-fleets/data/input/inferencing/recipes/avocado-tomatillo-salsa.json
new file mode 100644
index 000000000..e5ada0b2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-tomatillo-salsa.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl."
+    ],
+    "ingredients": [
+        "6 ounces fresh tomatillos - husked, rinsed, and halved",
+        "1 tablespoon thinly sliced serrano chiles, or to taste",
+        "1 large ripe avocado - halved, seeded, and flesh scooped out of peel",
+        "1/4 cup packed cilantro leaves",
+        "1/2 lime, juiced",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Tomatillo Salsa",
+    "url": "http://allrecipes.com/recipe/233271/avocado-tomatillo-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-tomato-and-mango-salsa.json b/serverless-fleets/data/input/inferencing/recipes/avocado-tomato-and-mango-salsa.json
new file mode 100644
index 000000000..3fb22ff40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-tomato-and-mango-salsa.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2444&h=1280&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1042823.jpg",
+    "ingredients": [
+        "1  mango - peeled, seeded and diced",
+        "1  avocado - peeled, pitted, and diced",
+        "4 medium tomatoes, diced",
+        "1  jalapeno pepper, seeded and minced",
+        "\u00bd cup chopped fresh cilantro",
+        "3 cloves garlic, minced",
+        "1 teaspoon salt",
+        "2 tablespoons fresh lime juice",
+        "\u00bc cup chopped red onion",
+        "3 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado, Tomato and Mango Salsa",
+    "url": "http://allrecipes.com/recipe/74694/avocado-tomato-and-mango-salsa/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-tomato-salsa-358270.json b/serverless-fleets/data/input/inferencing/recipes/avocado-tomato-salsa-358270.json
new file mode 100644
index 000000000..b55e9ca77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-tomato-salsa-358270.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl.",
+        "Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable."
+    ],
+    "ingredients": [
+        "3/4 pound ripe tomatoes, rinsed and drained, stems removed",
+        "2 avocados, peeled, pit removed, cut into 1/4-inch dice",
+        "Juice of about 1 1/2 limes (about 4 1/2 tablespoons)",
+        "1 jalapeno chile, cored and seeded, or to taste",
+        "1 tablespoon minced garlic",
+        "1 cup minced scallion greens",
+        "2 tablespoons fruity extra-virgin olive oil",
+        "1/2 cup fresh cilantro leaves, chopped coarsely",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Side",
+        "Fourth of July",
+        "Picnic",
+        "Vegetarian",
+        "Quick & Easy",
+        "Cinco de Mayo",
+        "Backyard BBQ",
+        "Avocado",
+        "Summer",
+        "Birthday",
+        "Vegan",
+        "Raw",
+        "Party",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Avocado Tomato Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-tomato-salsa-358270"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-tuna-mousse.json b/serverless-fleets/data/input/inferencing/recipes/avocado-tuna-mousse.json
new file mode 100644
index 000000000..ad20203bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-tuna-mousse.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir together the fat-free sour cream, creamy salad dressing, pickle relish, yellow mustard, and minced onion flakes in a bowl until well mixed. Add the drained tuna and mix well.",
+        "Add the avocado in small amounts and stir gently, just enough to distribute the avocado without mashing. Chill before serving."
+    ],
+    "ingredients": [
+        "1 1/4 cups fat-free sour cream",
+        "3 tablespoons low-fat creamy salad dressing (such as Miracle Whip Light\u00ae)",
+        "1 teaspoon sweet pickle relish",
+        "2 teaspoons yellow mustard",
+        "1/8 teaspoon dried minced onion",
+        "2 (5 ounce) cans tuna in water, drained",
+        "2 avocados, cut into 1/4-inch dice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Tuna Mousse",
+    "url": "http://allrecipes.com/recipe/228891/avocado-tuna-mousse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-tzatziki.json b/serverless-fleets/data/input/inferencing/recipes/avocado-tzatziki.json
new file mode 100644
index 000000000..cb1606d4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-tzatziki.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 large avocado, peeled and pitted",
+        "2 cloves garlic, minced",
+        "1 lemons, juiced",
+        "1/4 cup sour cream (optional)",
+        "1/2 cup chopped seeded cucumber",
+        "1/2 teaspoon red pepper flakes, or to taste",
+        "1 tablespoon chopped fresh cilantro",
+        "1 tablespoon chopped fresh mint",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Tzatziki",
+    "url": "http://allrecipes.com/recipe/79274/avocado-tzatziki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-watermelon-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-watermelon-salad.json
new file mode 100644
index 000000000..9af809bb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-watermelon-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine watermelon, spinach, and avocados together in a bowl.",
+        "Whisk walnut oil, olive oil, lime juice, and paprika together in a bowl; pour over watermelon mixture. Toss to coat."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2377423.jpg",
+    "ingredients": [
+        "4 cups cubed watermelon",
+        "4 cups fresh baby spinach, torn",
+        "2 large avocados - peeled, pitted, and diced",
+        "1/4 cup walnut oil",
+        "1/4 cup olive oil",
+        "1 lime, juiced",
+        "1/2 teaspoon sweet paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Watermelon Salad",
+    "url": "http://allrecipes.com/recipe/242175/avocado-watermelon-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-watermelon-spinach-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-watermelon-spinach-salad.json
new file mode 100644
index 000000000..2eae6d93b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-watermelon-spinach-salad.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in salad dressing just before serving."
+    ],
+    "ingredients": [
+        "2 large avocados - peeled, pitted and diced",
+        "4 cups cubed watermelon",
+        "4 cups fresh spinach leaves",
+        "1 cup balsamic vinaigrette salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Watermelon Spinach Salad",
+    "url": "http://allrecipes.com/recipe/86377/avocado-watermelon-spinach-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-whole-wheat-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/avocado-whole-wheat-pasta-salad.json
new file mode 100644
index 000000000..a0d360c5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-whole-wheat-pasta-salad.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring a large pot of salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain and run under cold water to prevent sticking.",
+        "Whisk olive oil, vinegar, lemon juice, and honey together in a bowl until dressing is smooth.",
+        "Mix pasta, avocados, green bell pepper, carrot, green onions, celery, garlic, basil, parsley, and cilantro together in a bowl. Drizzle dressing over pasta mixture and toss to coat. Add lemon zest, salt, and pepper to pasta salad. Serve at room temperature."
+    ],
+    "ingredients": [
+        "1 (12 ounce) box whole wheat rotini pasta",
+        "3 tablespoons extra-virgin olive oil",
+        "3 tablespoons white vinegar",
+        "lemon, juiced",
+        "1 tablespoon honey",
+        "2 avocados - peeled, pitted, and chopped",
+        "1 green bell pepper, sliced",
+        "1 large carrot, cut into matchstick-size pieces",
+        "6 green onions, sliced",
+        "1 stalk celery, sliced",
+        "1 clove garlic, minced",
+        "2 teaspoons chopped fresh basil",
+        "2 teaspoons chopped fresh parsley",
+        "2 teaspoons chopped fresh cilantro",
+        "1 teaspoon lemon zest",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Whole Wheat Pasta Salad",
+    "url": "http://allrecipes.com/recipe/237924/avocado-whole-wheat-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-with-sesame-soy-dressing-12663.json b/serverless-fleets/data/input/inferencing/recipes/avocado-with-sesame-soy-dressing-12663.json
new file mode 100644
index 000000000..5d238f81c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-with-sesame-soy-dressing-12663.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a small bowl whisk together soy sauce, lemon juice, oil, sugar, and a pinch of salt until sugar is dissolved.",
+        "Quarter, pit, and peel avocado and cut crosswise into 1/2-inch slices. Add avocado to dressing and turn gently with a rubber spatula to coat.",
+        "Line 2 plates with lettuce and divide avocado and dressing between them. Sprinkle sesame seeds over avocado."
+    ],
+    "ingredients": [
+        "1 tablespoon soy sauce",
+        "2 teaspoons fresh lemon juice",
+        "1 teaspoon Asian sesame oil",
+        "1/8 teaspoon sugar",
+        "1 chilled firm-ripe California avocado",
+        "4 to 6 leaves soft-leafed lettuce, washed and spun dry",
+        "1 teaspoon sesame seeds, toasted lightly"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Avocado",
+        "Summer",
+        "Healthy",
+        "Vegan",
+        "Sesame",
+        "Soy Sauce",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Avocado with Sesame Soy Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/avocado-with-sesame-soy-dressing-12663"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocado-wontons-with-spicy-ranch-dip.json b/serverless-fleets/data/input/inferencing/recipes/avocado-wontons-with-spicy-ranch-dip.json
new file mode 100644
index 000000000..3a9dae71f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocado-wontons-with-spicy-ranch-dip.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Lay out a square wonton wrapper with one point facing you. Place 1 to 2 slices of avocado in the center. Top with cole slaw mix, onion and cilantro. Moisten the edges of the wonton using your finger dipped in water. Fold wonton over to make a triangle. Then flip in the two corners to secure. Press all edges to ensure the seams are secure. Continue until all of the wontons are filled.",
+        "Heat oil in a cast iron pan over medium-high heat to 350 degrees F, or when a drop of water sizzles when sprinkled on surface. If necessary, cook wontons in batches to avoid crowding. Fry wontons on each side until wrappers are golden brown and crisp, 2 to 3 minutes. Drain on paper towels.",
+        "Combine mayonnaise, sour cream, green chiles, ranch dressing mix, garlic and cilantro in a bowl. Stir until well blended (you can also use a blender for this). Serve as a dipping sauce for the wontons."
+    ],
+    "ingredients": [
+        "Wontons:",
+        "12 wonton wrappers",
+        "2 avocados from Mexico, peeled, pitted and sliced",
+        "1/2 cup coleslaw mix (shredded cabbage and carrots)",
+        "1/4 cup chopped red onion",
+        "1/4 cup chopped fresh cilantro",
+        "2 quarts oil for frying",
+        "Dip:",
+        "3/4 cup mayonnaise",
+        "3/4 cup sour cream",
+        "1 (4 ounce) can chopped green chiles",
+        "1 (1 ounce) packet dry ranch dressing mix",
+        "1 clove garlic, minced",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocado Wontons with Spicy Ranch Dip",
+    "url": "http://allrecipes.com/recipe/237853/avocado-wontons-with-spicy-ranch-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avocados-and-almonds.json b/serverless-fleets/data/input/inferencing/recipes/avocados-and-almonds.json
new file mode 100644
index 000000000..e40d631dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avocados-and-almonds.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Arrange avocado slices on a platter or several appetizer plates.",
+        "Melt butter in a small skillet over medium-high heat until butter begins to bubble and foam. Cook and stir chopped almonds in hot butter until golden and fragrant, 1 to 2 minutes. Transfer almonds to a paper towel-lined plate to cool.",
+        "Top each avocado slice with almonds and sea salt."
+    ],
+    "ingredients": [
+        "2 Haas avocados - peeled, pitted, and sliced",
+        "1 tablespoon butter",
+        "1/2 cup slivered almonds, finely chopped",
+        "sea salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avocados and Almonds",
+    "url": "http://allrecipes.com/recipe/238363/avocados-and-almonds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/avons-end-of-summer-sunday-morning-p.json b/serverless-fleets/data/input/inferencing/recipes/avons-end-of-summer-sunday-morning-p.json
new file mode 100644
index 000000000..8347e0a68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/avons-end-of-summer-sunday-morning-p.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking pan.",
+        "Mix together 1/2 cup brown sugar, maple syrup, peach yogurt, banana, 1/4 cup melted butter, egg, and oats in a large bowl until well blended. Allow mixture to rest until the oats have softened, 10 to 20 minutes. Combine all-purpose flour, 3/4 cup whole wheat flour, baking powder, baking soda, 2 teaspoons cinnamon, and salt in a bowl. Stir the flour mixture and peaches into the banana mixture until just combined. Pour the mixture into the prepared baking pan.",
+        "Mix the pecans, 1/2 cup whole wheat flour, 1/4 cup brown sugar, 1/4 cup melted butter, and a pinch of cinnamon in a bowl. Spread pecan mixture over the cake batter.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "1/2 cup brown sugar",
+        "1/4 cup maple syrup",
+        "3/4 cup peach yogurt",
+        "1 very ripe banana, mashed",
+        "1/4 cup butter, melted",
+        "1 egg, beaten",
+        "1/2 cup steel cut oats",
+        "1 cup all-purpose flour",
+        "3/4 cup whole wheat flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "2 teaspoons ground cinnamon",
+        "1/4 teaspoon salt",
+        "1 cup chopped ripe peach",
+        "1/2 cup chopped pecans",
+        "1/2 cup whole wheat flour",
+        "1/4 cup brown sugar",
+        "1/4 cup butter, melted",
+        "1 pinch ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Avon's End of Summer Sunday Morning Peach Coffee Cake",
+    "url": "http://allrecipes.com/recipe/218576/avons-end-of-summer-sunday-morning-p/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aw-some-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/aw-some-coleslaw.json
new file mode 100644
index 000000000..b2cb74006
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aw-some-coleslaw.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.",
+        "Toss the cabbage, carrots, and onion into the dressing; mix well.  Refrigerate for at least 3 hours or up to overnight before serving."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "1/3 cup white sugar",
+        "1/4 cup milk",
+        "2 1/2 tablespoons lemon juice",
+        "1 1/2 tablespoons vinegar",
+        "salt and pepper to taste",
+        "9 1/2 cups shredded cabbage",
+        "1/2 cup grated carrots",
+        "1/4 cup minced sweet onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aw-some Coleslaw",
+    "url": "http://allrecipes.com/recipe/147670/aw-some-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awake-peanut-butter-snack-bites.json b/serverless-fleets/data/input/inferencing/recipes/awake-peanut-butter-snack-bites.json
new file mode 100644
index 000000000..4955f82b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awake-peanut-butter-snack-bites.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min.",
+        "Roll into 20 (1-inch) balls, using about 2 Tbsp. for each."
+    ],
+    "ingredients": [
+        "1 cup large flake rolled oats",
+        "1/2 cup KRAFT All Natural Peanut Butter",
+        "1/4 cup honey",
+        "2 tablespoons MAXWELL HOUSE Original Roast Coffee",
+        "2 ounces BAKER'S Semi-Sweet Chocolate, chopped",
+        "2 ounces BAKER'S White Chocolate, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awake Peanut Butter Snack Bites",
+    "url": "http://allrecipes.com/recipe/246883/awake-peanut-butter-snack-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/award-winning-chicken-chili.json b/serverless-fleets/data/input/inferencing/recipes/award-winning-chicken-chili.json
new file mode 100644
index 000000000..f7ef843f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/award-winning-chicken-chili.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.",
+        "Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.",
+        "Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese."
+    ],
+    "ingredients": [
+        "1 (2 to 3 pound) whole chicken",
+        "6 cups water, or as needed to cover",
+        "3 (15.5 ounce) cans white beans, drained",
+        "2 (15.5 ounce) cans hominy, drained",
+        "1 large onion, chopped",
+        "2 (4 ounce) cans chopped green chiles",
+        "3 cloves garlic, minced",
+        "2 teaspoons ground cumin",
+        "1 teaspoon dried oregano, or more to taste",
+        "2 cubes chicken bouillon, or more to taste",
+        "1 (8 ounce) package shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Award Winning Chicken Chili",
+    "url": "http://allrecipes.com/recipe/230608/award-winning-chicken-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/award-winning-chili-con-carne.json b/serverless-fleets/data/input/inferencing/recipes/award-winning-chili-con-carne.json
new file mode 100644
index 000000000..26e2891af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/award-winning-chili-con-carne.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan over medium heat.  Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.",
+        "Bring to a boil over high heat.  Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.",
+        "Stir in  kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.",
+        "In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up."
+    ],
+    "ingredients": [
+        "4 tablespoons vegetable oil",
+        "1 green bell pepper, chopped",
+        "1 yellow onion, chopped",
+        "2 1/2 pounds lean ground beef",
+        "2 beef bouillon cubes",
+        "2/3 cup red wine",
+        "2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved",
+        "garlic cloves, crushed",
+        "1 (12 ounce) can tomato paste",
+        "1 1/2 teaspoons paprika",
+        "2 1/2 teaspoons chili powder",
+        "1 teaspoon cayenne pepper",
+        "2 1/2 teaspoons dried basil",
+        "1/2 teaspoon dried oregano",
+        "2 tablespoons dried parsley",
+        "1/2 teaspoon black pepper",
+        "1 teaspoon salt",
+        "12 drops hot pepper sauce (e.g. Tabasco\u2122)",
+        "1 (15 ounce) can kidney beans, drained",
+        "3 tablespoons flour",
+        "3 tablespoons corn meal",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Award Winning Chili Con Carne",
+    "url": "http://allrecipes.com/recipe/89993/award-winning-chili-con-carne/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/award-winning-chili.json b/serverless-fleets/data/input/inferencing/recipes/award-winning-chili.json
new file mode 100644
index 000000000..710b09c41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/award-winning-chili.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.",
+        "While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp.  Remove to paper towels.  Cook beef in bacon drippings until brown; drain.  Stir chili seasoning into ground beef.",
+        "Stir seasoned beef, cumin and bacon into tomato mixture.  Continue to simmer until vegetables are tender and flavors are well blended.",
+        "Stir in beans, cilantro and parsley.  Heat through and serve."
+    ],
+    "ingredients": [
+        "1 (14.5 ounce) can stewed tomatoes, chopped",
+        "1 (6 ounce) can tomato paste",
+        "1 carrot, sliced",
+        "1 onion, chopped",
+        "2 stalks celery, chopped",
+        "1/4 cup white wine",
+        "1 pinch crushed red pepper flakes",
+        "1/4 cup chopped green bell pepper",
+        "1/4 cup chopped red bell pepper",
+        "1/3 cup bottled steak sauce",
+        "5 slices bacon",
+        "1 1/2 pounds ground beef",
+        "1 (1.25 ounce) package chili seasoning mix",
+        "1 teaspoon ground cumin",
+        "1 (15 ounce) can kidney beans, drained",
+        "1 tablespoon chopped fresh cilantro",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Award Winning Chili",
+    "url": "http://allrecipes.com/recipe/26357/award-winning-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/award-winning-peaches-and-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/award-winning-peaches-and-cream-pie.json
new file mode 100644
index 000000000..0efc6d006
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/award-winning-peaches-and-cream-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.",
+        "In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.",
+        "In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.",
+        "Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving."
+    ],
+    "ingredients": [
+        "3/4 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1 (3 ounce) package non-instant vanilla pudding mix",
+        "3 tablespoons butter, softened",
+        "1 egg",
+        "1/2 cup milk",
+        "1 (29 ounce) can sliced peaches, drained and syrup reserved",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup white sugar",
+        "1 tablespoon white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Award Winning Peaches and Cream Pie",
+    "url": "http://allrecipes.com/recipe/15142/award-winning-peaches-and-cream-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/award-winning-soft-chocolate-chip-coo.json b/serverless-fleets/data/input/inferencing/recipes/award-winning-soft-chocolate-chip-coo.json
new file mode 100644
index 000000000..d39f617ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/award-winning-soft-chocolate-chip-coo.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.",
+        "In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.",
+        "Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown."
+    ],
+    "ingredients": [
+        "4 1/2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "2 cups butter, softened",
+        "1 1/2 cups packed brown sugar",
+        "1/2 cup white sugar",
+        "2 (3.4 ounce) packages instant vanilla pudding mix",
+        "4 eggs",
+        "2 teaspoons vanilla extract",
+        "4 cups semisweet chocolate chips",
+        "2 cups chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Award Winning Soft Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/15004/award-winning-soft-chocolate-chip-coo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/award-winning-white-chicken-chili.json b/serverless-fleets/data/input/inferencing/recipes/award-winning-white-chicken-chili.json
new file mode 100644
index 000000000..12dfea04b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/award-winning-white-chicken-chili.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Layer chicken, great Northern beans, and corn into a slow cooker.",
+        "Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.",
+        "Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 pounds skinless, boneless chicken breast",
+        "2 (15 ounce) cans great Northern beans",
+        "1 (15 ounce) can white corn",
+        "1 (14 ounce) can chicken broth",
+        "1 (10.5 ounce) can cream of chicken soup",
+        "1 (4 ounce) can chopped green chile peppers",
+        "1 (1.25 ounce) package taco seasoning",
+        "1/2 cup sour cream",
+        "1/2 cup shredded pepper Jack cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Award-Winning White Chicken Chili",
+    "url": "http://allrecipes.com/recipe/255245/award-winning-white-chicken-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-and-easy-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/awesome-and-easy-cranberry-sauce.json
new file mode 100644
index 000000000..ae6b1859d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-and-easy-cranberry-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir the cranberries, Gala apple, pear, lemon juice, water, and white sugar together in a saucepan over medium heat; bring to a boil, reduce heat to low, and cook at a simmer until the cranberries pop and the liquid is absorbed, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 (12 ounce) bag cranberries",
+        "1 Gala apple, cored and cut into chunks",
+        "1 pear, cored and cut into bite-size chunks",
+        "1 teaspoon lemon juice",
+        "1/4 cup water",
+        "1/4 cup white sugar, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome and Easy Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/219608/awesome-and-easy-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-and-easy-creamy-corn-casserol.json b/serverless-fleets/data/input/inferencing/recipes/awesome-and-easy-creamy-corn-casserol.json
new file mode 100644
index 000000000..d4d361e12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-and-easy-creamy-corn-casserol.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.",
+        "In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.",
+        "Bake for 45 minutes in the preheated oven, or until the top is golden brown."
+    ],
+    "ingredients": [
+        "1/2 cup butter, melted",
+        "2 eggs, beaten",
+        "1 (8.5 ounce) package dry corn bread mix",
+        "1 (15 ounce) can whole kernel corn, drained",
+        "1 (14.75 ounce) can creamed corn",
+        "1 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome and Easy Creamy Corn Casserole",
+    "url": "http://allrecipes.com/recipe/18906/awesome-and-easy-creamy-corn-casserol/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-apple-butter-breakfast-cake.json b/serverless-fleets/data/input/inferencing/recipes/awesome-apple-butter-breakfast-cake.json
new file mode 100644
index 000000000..44dc43206
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-apple-butter-breakfast-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In bowl, stir together baking mix, milk, sugar, egg and 2 tablespoons melted butter. Pour 2/3 of the batter into an 8x8-inch baking dish coated with non-stick cooking spray. Cover with MUSSELMAN'S Apple Butter. Drop remaining batter by spoonfuls on cake.",
+        "Combine last four ingredients and sprinkle on top. Bake at 350 degrees F for 1 hour until cake tester inserted in center of cake comes out clean."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/988996.jpg",
+    "ingredients": [
+        "2 cups MUSSELMAN'S\u00ae Apple Butter",
+        "2 1/4 cups baking mix (like Bisquick\u00ae)",
+        "3/4 cup milk",
+        "1/2 cup sugar",
+        "1 large egg",
+        "2 tablespoons butter, melted",
+        "1/3 cup sweetened flaked coconut",
+        "1/3 cup pecans, chopped",
+        "1/3 cup sugar",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Apple Butter Breakfast Cake",
+    "url": "http://allrecipes.com/recipe/219284/awesome-apple-butter-breakfast-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-apple-martinis.json b/serverless-fleets/data/input/inferencing/recipes/awesome-apple-martinis.json
new file mode 100644
index 000000000..4ca027a7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-apple-martinis.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice. Mix well. Pour into glasses and garnish with a slice of Granny Smith apple."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/482784.jpg",
+    "ingredients": [
+        "1 fluid ounce apple schnapps",
+        "1 fluid ounce vodka",
+        "1 fluid ounce apple juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Apple Martinis",
+    "url": "http://allrecipes.com/recipe/18919/awesome-apple-martinis/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-apple-muffins.json b/serverless-fleets/data/input/inferencing/recipes/awesome-apple-muffins.json
new file mode 100644
index 000000000..90aa6d896
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-apple-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6 cup large muffin pan.",
+        "In a bowl, whisk together the rice flour, steel cut oats, flax seed, baking soda, cinnamon, nutmeg, and arrowroot powder. In a separate bowl, mix the yogurt, egg, butter, apples, and cranberry juice. Thoroughly mix the dry ingredients into the wet ingredients to form a slightly runny batter. Spoon evenly into the prepared muffin tin cups.",
+        "Bake 30 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1 cup white rice flour",
+        "1/4 cup steel cut oats",
+        "1 tablespoon flax seed",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon arrowroot powder (optional)",
+        "2/3 cup plain yogurt",
+        "1 egg, lightly beaten",
+        "1 1/2 tablespoons butter, melted",
+        "2 Gala apples - peeled, cored, and chopped",
+        "1/4 cup cranberry juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Apple Muffins",
+    "url": "http://allrecipes.com/recipe/68998/awesome-apple-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-apple-pie-cookies.json b/serverless-fleets/data/input/inferencing/recipes/awesome-apple-pie-cookies.json
new file mode 100644
index 000000000..880c1401e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-apple-pie-cookies.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter in a saucepan over medium heat. Add apples; toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.",
+        "Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture; cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat; cool completely, about 20 minutes.",
+        "Roll out 1 sheet of pie crust on a work surface with a rolling pin; cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin; slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.",
+        "Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.",
+        "Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.",
+        "Repeat with remaining pie crusts and apple mixture; place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.",
+        "Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl; add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached; drizzle over cooled pies."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "4 apples, peeled and diced into 1/4-inch cubes",
+        "1/2 cup brown sugar",
+        "1/4 cup white sugar",
+        "1 1/2 teaspoons lemon juice",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground allspice",
+        "1/8 teaspoon ground cloves",
+        "2 tablespoons water",
+        "1 tablespoon cornstarch",
+        "4 sheets pie crust pastries",
+        "1 teaspoon all-purpose flour",
+        "Icing:",
+        "3/4 cup confectioners' sugar",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon vanilla extract",
+        "1 1/2 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Apple Pie Cookies",
+    "url": "http://allrecipes.com/recipe/255040/awesome-apple-pie-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-asparagus-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/awesome-asparagus-sandwich.json
new file mode 100644
index 000000000..979848481
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-asparagus-sandwich.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Toss asparagus and red pepper with olive oil.  Place on a lined baking sheet and bake until tender, about 10 minutes.  Once cool enough to handle, remove skin from the pepper and slice into strips.",
+        "Cut hoagie rolls in half, place on a baking sheet, and toast lightly in the oven.  Remove rolls from the oven and sprinkle each half with cheese.  Place 4 to 5 asparagus spears and a few strips of pepper on one side.  Place slices of tomato on the other side of the roll.  Place the hoagies back in the oven until the cheese is melted, about 5 minutes.",
+        "Meanwhile, in a separate bowl, mix the mayonnaise, lemon juice, and garlic together.  Spread the dressing on one side of the roll and close sandwich."
+    ],
+    "ingredients": [
+        "1 bunch fresh asparagus, trimmed",
+        "1 red bell pepper, seeded and quartered",
+        "1 tablespoon olive oil",
+        "3 hoagie rolls",
+        "6 ounces shredded Swiss cheese",
+        "1 ripe tomato, sliced",
+        "3 tablespoons mayonnaise",
+        "2 tablespoons lemon juice",
+        "1 teaspoon minced garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Asparagus Sandwich",
+    "url": "http://allrecipes.com/recipe/125921/awesome-asparagus-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-baked-sea-scallops.json b/serverless-fleets/data/input/inferencing/recipes/awesome-baked-sea-scallops.json
new file mode 100644
index 000000000..78a96541c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-baked-sea-scallops.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.",
+        "In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.",
+        "Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side."
+    ],
+    "ingredients": [
+        "16 sea scallops, rinsed and drained",
+        "5 tablespoons butter, melted",
+        "5 cloves garlic, minced",
+        "2 shallots, chopped",
+        "3 pinches ground nutmeg",
+        "salt and pepper to taste",
+        "1 cup bread crumbs",
+        "4 tablespoons olive oil",
+        "1/4 cup chopped parsley",
+        "lemon wedges for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Baked Sea Scallops",
+    "url": "http://allrecipes.com/recipe/88596/awesome-baked-sea-scallops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-banana-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/awesome-banana-pancakes.json
new file mode 100644
index 000000000..4440b72d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-banana-pancakes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Whisk together the buttermilk and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and salt in a separate large bowl. Make a well in the center of the dry ingredients and stir in the buttermilk mixture and mashed bananas, being careful not to over mix the batter (the batter will be lumpy). Let the batter sit for at least 1 minute before using.",
+        "Heat a large skillet over medium-high heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side."
+    ],
+    "ingredients": [
+        "2 cups buttermilk",
+        "2 eggs",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 cup mashed bananas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Banana Pancakes",
+    "url": "http://allrecipes.com/recipe/175352/awesome-banana-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-beef-vegetable-soup.json b/serverless-fleets/data/input/inferencing/recipes/awesome-beef-vegetable-soup.json
new file mode 100644
index 000000000..7faed5f5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-beef-vegetable-soup.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.",
+        "Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/4 cup chopped onion",
+        "1 clove garlic, chopped",
+        "1/2 teaspoon prepared horseradish",
+        "1 1/2 pounds ground beef",
+        "2 (28 ounce) cans diced tomatoes, undrained",
+        "3 1/2 cups water",
+        "5 potatoes, chopped",
+        "1 (10 ounce) package frozen mixed vegetables",
+        "1/2 cup chopped carrots",
+        "1 (10 ounce) package frozen corn",
+        "1 tablespoon butter-flavored granules (such as Butter Buds\u00ae)",
+        "1 teaspoon dill seasoning",
+        "1 teaspoon hot pepper sauce",
+        "1/4 teaspoon ground cinnamon",
+        "grated Parmesan cheese to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Beef Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/218725/awesome-beef-vegetable-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-blueberry-muffins.json b/serverless-fleets/data/input/inferencing/recipes/awesome-blueberry-muffins.json
new file mode 100644
index 000000000..caeb3ef35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-blueberry-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.",
+        "Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1 tablespoon white vinegar",
+        "1 cup all-purpose flour",
+        "1 cup whole wheat flour",
+        "3/4 cup white sugar",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "2 eggs, lightly beaten",
+        "1/2 cup canola oil",
+        "2 cups frozen blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Blueberry Muffins",
+    "url": "http://allrecipes.com/recipe/229526/awesome-blueberry-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-bow-tie-pasta.json b/serverless-fleets/data/input/inferencing/recipes/awesome-bow-tie-pasta.json
new file mode 100644
index 000000000..b120ea9d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-bow-tie-pasta.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.",
+        "Toss pasta with onion, feta, balsamic, olive oil and tomato.  Serve immediately or chill 1 to 2 hours in refrigerator."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package bow tie pasta",
+        "2 green onions, chopped",
+        "1 (6 ounce) package feta cheese, crumbled",
+        "1/2 cup balsamic vinegar",
+        "1/4 cup extra virgin olive oil",
+        "2 cups chopped fresh tomato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Bow Tie Pasta",
+    "url": "http://allrecipes.com/recipe/19907/awesome-bow-tie-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-broccoli-casserole.json b/serverless-fleets/data/input/inferencing/recipes/awesome-broccoli-casserole.json
new file mode 100644
index 000000000..2e2d10c4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-broccoli-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, mix together broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix.",
+        "Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly."
+    ],
+    "ingredients": [
+        "2 (10 ounce) packages chopped frozen broccoli, thawed",
+        "1 (15.25 ounce) can whole kernel corn, drained",
+        "1 large onion, diced",
+        "1 (16 ounce) container sour cream",
+        "1 (10.75 ounce) can condensed cream of broccoli soup",
+        "2 cups shredded Cheddar cheese, divided",
+        "1 (6 ounce) package herb-seasoned dry bread stuffing mix",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Broccoli Casserole",
+    "url": "http://allrecipes.com/recipe/18220/awesome-broccoli-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-broccoli-cheese-casserole.json b/serverless-fleets/data/input/inferencing/recipes/awesome-broccoli-cheese-casserole.json
new file mode 100644
index 000000000..5f7da481a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-broccoli-cheese-casserole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.",
+        "In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.",
+        "Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika.",
+        "Bake for 45 minutes to 1 hour in the preheated oven."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 cup mayonnaise",
+        "1 egg, beaten",
+        "1/4 cup finely chopped onion",
+        "3 (10 ounce) packages frozen chopped broccoli",
+        "8 ounces shredded sharp Cheddar cheese",
+        "salt to taste",
+        "ground black pepper to taste",
+        "2 pinches paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Broccoli-Cheese Casserole",
+    "url": "http://allrecipes.com/recipe/9066/awesome-broccoli-cheese-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-broccoli-marinara.json b/serverless-fleets/data/input/inferencing/recipes/awesome-broccoli-marinara.json
new file mode 100644
index 000000000..643b83521
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-broccoli-marinara.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil",
+        "1 pound broccoli florets",
+        "2 cloves garlic, chopped",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Broccoli Marinara",
+    "url": "http://allrecipes.com/recipe/71881/awesome-broccoli-marinara/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-carrot-cake-with-cream-cheese.json b/serverless-fleets/data/input/inferencing/recipes/awesome-carrot-cake-with-cream-cheese.json
new file mode 100644
index 000000000..cd8b4e7a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-carrot-cake-with-cream-cheese.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.",
+        "In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.",
+        "Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.",
+        "To Make Frosting:  In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake."
+    ],
+    "ingredients": [
+        "3 cups grated carrots",
+        "2 cups all-purpose flour",
+        "2 cups white sugar",
+        "2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "4 eggs",
+        "1 1/2 cups vegetable oil",
+        "1 1/4 teaspoons vanilla extract",
+        "1 (8 ounce) can crushed pineapple with juice",
+        "3/4 cup chopped pecans",
+        "3 1/2 cups confectioners' sugar",
+        "1 (8 ounce) package Neufchatel cheese",
+        "1/2 cup butter, softened",
+        "1 1/4 teaspoons vanilla extract",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Carrot Cake with Cream Cheese Frosting",
+    "url": "http://allrecipes.com/recipe/7272/awesome-carrot-cake-with-cream-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-carrot-muffins.json b/serverless-fleets/data/input/inferencing/recipes/awesome-carrot-muffins.json
new file mode 100644
index 000000000..36246dbd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-carrot-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.",
+        "In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened.  Fold in carrots and drained raisins. Spoon into prepared muffin cups.",
+        "Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting."
+    ],
+    "ingredients": [
+        "1 cup raisins",
+        "2 cups warm water",
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "4 eggs",
+        "1 cup vegetable oil",
+        "3/4 cup brown sugar",
+        "3 cups shredded carrots"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Carrot Muffins",
+    "url": "http://allrecipes.com/recipe/23787/awesome-carrot-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-chicken-and-yellow-rice-casse.json b/serverless-fleets/data/input/inferencing/recipes/awesome-chicken-and-yellow-rice-casse.json
new file mode 100644
index 000000000..957678493
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-chicken-and-yellow-rice-casse.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.",
+        "Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.",
+        "While the chicken is cooking, prepare the yellow rice according to package directions.",
+        "Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 medium onion, coarsely chopped",
+        "1 medium green bell pepper, coarsely chopped",
+        "1 (8 ounce) can water chestnuts, drained and chopped",
+        "2 tablespoons olive oil",
+        "1 whole chicken",
+        "salt and pepper to taste",
+        "seasoning salt to taste",
+        "1 (10 ounce) package yellow rice",
+        "1 (4 ounce) jar diced pimentos, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Chicken and Yellow Rice Casserole",
+    "url": "http://allrecipes.com/recipe/55845/awesome-chicken-and-yellow-rice-casse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-chicken-noodle-soup.json b/serverless-fleets/data/input/inferencing/recipes/awesome-chicken-noodle-soup.json
new file mode 100644
index 000000000..7e7d06d98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-chicken-noodle-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place chicken and water in a large pot over high heat and bring to a boil.  Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.",
+        "Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.",
+        "Strain broth and reserve chicken.  When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.",
+        "Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots.  Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.",
+        "Chop celery leaves and stir into pot with the noodles.  Simmer until noodles are cooked, about 10 minutes more.  Stir in chicken and heat through."
+    ],
+    "ingredients": [
+        "1 gallon water",
+        "1 (4 pound) whole chicken, cut into pieces",
+        "1 large onion, peeled and halved",
+        "3 bay leaves",
+        "10 whole black peppercorns",
+        "2/3 bunch celery, leaves reserved",
+        "1 pound whole carrots",
+        "3 tablespoons chopped lemon grass (optional)",
+        "1/4 cup chicken bouillon powder",
+        "1 pound carrots, peeled and sliced",
+        "1/3 bunch celery, chopped and leaves reserved",
+        "1 (8 ounce) package dry egg noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Chicken Noodle Soup",
+    "url": "http://allrecipes.com/recipe/26358/awesome-chicken-noodle-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-crab-soup.json b/serverless-fleets/data/input/inferencing/recipes/awesome-crab-soup.json
new file mode 100644
index 000000000..e8a745342
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-crab-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half.",
+        "Prepare gravy according to package directions, and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally.",
+        "Stir in crabmeat, and season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/3 cup all-purpose flour",
+        "1 teaspoon Old Bay Seasoning TM",
+        "1 tablespoon Worcestershire sauce",
+        "1 (14.5 ounce) can chicken broth",
+        "1 cup dry white wine",
+        "1 cup half-and-half cream",
+        "1 (2.5 ounce) package country style gravy mix",
+        "8 ounces crabmeat",
+        "4 drops hot sauce",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Crab Soup",
+    "url": "http://allrecipes.com/recipe/25663/awesome-crab-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-crispy-baked-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/awesome-crispy-baked-chicken-wings.json
new file mode 100644
index 000000000..8e40fac4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-crispy-baked-chicken-wings.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.",
+        "Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces.",
+        "Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.",
+        "Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.",
+        "Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top.",
+        "Bake in the preheated oven until skin is browned and juices run clear, about 1 hour."
+    ],
+    "ingredients": [
+        "4 pounds chicken wings",
+        "1/2 cup butter",
+        "2 cloves garlic, minced",
+        "1 cup grated Parmesan cheese",
+        "1 tablespoon dried parsley",
+        "1 tablespoon dried oregano",
+        "2 teaspoons ground paprika",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Crispy Baked Chicken Wings",
+    "url": "http://allrecipes.com/recipe/256752/awesome-crispy-baked-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-easy-pasta.json b/serverless-fleets/data/input/inferencing/recipes/awesome-easy-pasta.json
new file mode 100644
index 000000000..c052406ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-easy-pasta.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring chicken broth and cream to a boil in a heavy saucepan over high heat. Reduce heat to medium-low and simmer until reduced by half, about 30 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Add linguine and cook 8 to 10 minutes or until al dente; drain and set aside in a large serving bowl.",
+        "Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve."
+    ],
+    "ingredients": [
+        "2 cups chicken broth",
+        "2 cups heavy cream",
+        "8 ounces linguine pasta",
+        "6 slices bacon",
+        "2 cups chopped cooked chicken",
+        "1 cup frozen English peas, thawed",
+        "1 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Easy Pasta",
+    "url": "http://allrecipes.com/recipe/54807/awesome-easy-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-egg-rolls.json b/serverless-fleets/data/input/inferencing/recipes/awesome-egg-rolls.json
new file mode 100644
index 000000000..13b0d151a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-egg-rolls.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.",
+        "Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.",
+        "Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.",
+        "Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.",
+        "Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels."
+    ],
+    "ingredients": [
+        "6 cups cabbage, shredded",
+        "1 carrot, shredded",
+        "1/2 cup fresh bean sprouts",
+        "1 celery stalk, diced",
+        "2 tablespoons chopped onion (optional)",
+        "1 (4 ounce) can shrimp, drained",
+        "2 tablespoons soy sauce",
+        "1/8 teaspoon garlic powder",
+        "black pepper to taste",
+        "1 egg, beaten",
+        "cornstarch",
+        "20 egg roll wrappers",
+        "vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Egg Rolls",
+    "url": "http://allrecipes.com/recipe/84099/awesome-egg-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-egg-salad-with-a-kick.json b/serverless-fleets/data/input/inferencing/recipes/awesome-egg-salad-with-a-kick.json
new file mode 100644
index 000000000..cd711f160
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-egg-salad-with-a-kick.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving."
+    ],
+    "ingredients": [
+        "12 hard-cooked eggs, peeled and chopped",
+        "1/2 cup light mayonnaise",
+        "1/2 cup low-fat sour cream",
+        "1/4 teaspoon paprika",
+        "3 tablespoons Dijon mustard",
+        "2 tablespoons prepared horseradish",
+        "2 tablespoons chopped red onion",
+        "1/4 cup real bacon bits",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Egg Salad with a Kick",
+    "url": "http://allrecipes.com/recipe/84434/awesome-egg-salad-with-a-kick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-eggplant-pasta.json b/serverless-fleets/data/input/inferencing/recipes/awesome-eggplant-pasta.json
new file mode 100644
index 000000000..5ec55ff5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-eggplant-pasta.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 10 minutes. Add tomatoes and fresh basil and bring to a simmer.",
+        "Heat remaining olive oil in a separate skillet over medium heat; cook and stir eggplant, mushroom, and red bell pepper until softened, about 10 minutes. Add tomato mixture to eggplant mixture and simmer for 30 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.",
+        "Toss pasta, mozzarella cheese, and tomato sauce together in a bowl."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil, divided",
+        "1 sweet onion, chopped",
+        "1 (28 ounce) can whole peeled tomatoes",
+        "10 fresh basil leaves",
+        "1 eggplant, peeled and cubed",
+        "1 portobello mushroom, chopped",
+        "1 red bell pepper, diced",
+        "1 (16 ounce) package rigatoni pasta",
+        "1 (8 ounce) package fresh mozzarella cheese, cubed, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Eggplant Pasta",
+    "url": "http://allrecipes.com/recipe/240957/awesome-eggplant-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-eggplant-rollatine.json b/serverless-fleets/data/input/inferencing/recipes/awesome-eggplant-rollatine.json
new file mode 100644
index 000000000..4132335ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-eggplant-rollatine.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper.  In a separate, shallow dish or plate, pour the flour.",
+        "Heat oil in a large, deep skillet.  Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil.  Place fried slices on a paper towel lined plate to drain.",
+        "In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.",
+        "Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish.  Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan.  Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.",
+        "Bake in preheated oven for 30 minutes."
+    ],
+    "ingredients": [
+        "4 eggs, lightly beaten",
+        "2 tablespoons garlic powder, divided",
+        "2 cups grated Parmesan cheese, divided",
+        "1 tablespoon Italian seasoning",
+        "salt and pepper to taste",
+        "1 cup all-purpose flour",
+        "1 cup vegetable oil for frying",
+        "2 large eggplant, peeled and sliced",
+        "1 (15 ounce) container ricotta cheese",
+        "1 cup shredded mozzarella cheese, divided",
+        "1 tablespoon dried parsley",
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "1 (28 ounce) jar tomato pasta sauce, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Eggplant Rollatine",
+    "url": "http://allrecipes.com/recipe/20088/awesome-eggplant-rollatine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-fried-chicken.json b/serverless-fleets/data/input/inferencing/recipes/awesome-fried-chicken.json
new file mode 100644
index 000000000..45ed79c30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-fried-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.",
+        "Heat oil in deep-fryer to 375 degrees F (190 degrees C).",
+        "In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.",
+        "Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels."
+    ],
+    "ingredients": [
+        "1 (4 pound) whole chicken, cut into 8 pieces",
+        "1 quart buttermilk",
+        "1 tablespoon salt",
+        "3 cups all-purpose flour",
+        "1 (.7 ounce) package dry Italian-style salad dressing mix",
+        "1 teaspoon poultry seasoning",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Fried Chicken",
+    "url": "http://allrecipes.com/recipe/46729/awesome-fried-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-green-beans-with-kale.json b/serverless-fleets/data/input/inferencing/recipes/awesome-green-beans-with-kale.json
new file mode 100644
index 000000000..c0c5a3737
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-green-beans-with-kale.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.",
+        "Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 small shallots, chopped",
+        "2 small garlic cloves, chopped",
+        "1/2 cup chopped kale",
+        "2 tablespoons condensed cream of chicken soup",
+        "1 tablespoon sriracha sauce",
+        "1 tablespoon cream cheese",
+        "1 tablespoon sour cream",
+        "1 (15 ounce) can cut green beans, drained",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Green Beans with Kale",
+    "url": "http://allrecipes.com/recipe/237492/awesome-green-beans-with-kale/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/awesome-green-beans.json
new file mode 100644
index 000000000..c5c25d76c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-green-beans.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan over medium heat.  Saute onion and garlic until tender.  Stir in sausage and cook until evenly brown.",
+        "Pour in water and bring to a boil.  Stir in green beans; reduce heat to medium-low, cover and simmer until tender, about 30 minutes.  Check water level often and add more as needed to prevent scorching.  Season with salt to taste."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 onion, finely chopped",
+        "6 cloves garlic, finely chopped",
+        "6 links spicy pork sausage, sliced",
+        "1 cup water",
+        "2 pounds frozen green beans",
+        "seasoning salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Green Beans",
+    "url": "http://allrecipes.com/recipe/25906/awesome-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-greens-and-beans.json b/serverless-fleets/data/input/inferencing/recipes/awesome-greens-and-beans.json
new file mode 100644
index 000000000..d0c6d632e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-greens-and-beans.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat the olive oil in a large pot over medium heat, and brown the sausage, breaking it apart into crumbles as it cooks. Pour in chicken broth, and bring to a boil.",
+        "Lightly pile in as many mustard greens as will comfortably fit in the pot, and allow to wilt, stirring often; when they have wilted, place more mustard greens into the pot and allow to wilt, until all greens have been added. Stir in the beans, diced tomatoes, salt, and black pepper. Bring back to a boil, and simmer until greens are cooked and tender, about 10 minutes. Remove from heat and stir in Parmesan cheese."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "1/2 pound bulk pork sausage",
+        "1 cup chicken broth",
+        "1 pound washed and cut mustard greens",
+        "1 (14.5 ounce) can great Northern beans, rinsed and drained",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon salt (optional)",
+        "1/3 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Greens and Beans",
+    "url": "http://allrecipes.com/recipe/218503/awesome-greens-and-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-grilled-cheese-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/awesome-grilled-cheese-sandwiches.json
new file mode 100644
index 000000000..f11d676bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-grilled-cheese-sandwiches.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.",
+        "Bake in preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "18 slices bread",
+        "4 tablespoons butter",
+        "9 slices Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Grilled Cheese Sandwiches",
+    "url": "http://allrecipes.com/recipe/32089/awesome-grilled-cheese-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-grilled-walleye-scooby-snack.json b/serverless-fleets/data/input/inferencing/recipes/awesome-grilled-walleye-scooby-snack.json
new file mode 100644
index 000000000..a927b3271
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-grilled-walleye-scooby-snack.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat.",
+        "Place walleye, skin-side down, in the center of one aluminum foil square. Brush fillet with butter; season with seasoned salt and garlic and herb seasoning blend. Place second aluminum foil square over the fish and fold edges of the two pieces of foil together to form a secure packet.",
+        "Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side."
+    ],
+    "ingredients": [
+        "1 pound walleye fillets",
+        "2 12x12-inch squares aluminum foil",
+        "5 tablespoons butter, melted",
+        "1 pinch seasoned salt, or to taste",
+        "1 pinch garlic and herb seasoning blend (such as Mrs. Dash\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Grilled Walleye (Scooby Snacks)",
+    "url": "http://allrecipes.com/recipe/237882/awesome-grilled-walleye-scooby-snack/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-ham-glaze-and-marinade.json b/serverless-fleets/data/input/inferencing/recipes/awesome-ham-glaze-and-marinade.json
new file mode 100644
index 000000000..32e366f8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-ham-glaze-and-marinade.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. Let glaze stand about 10 minutes before glazing ham."
+    ],
+    "ingredients": [
+        "1 cup real maple syrup",
+        "2 tablespoons dried minced garlic",
+        "2 tablespoons ground ginger",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon crushed red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Ham Glaze and Marinade",
+    "url": "http://allrecipes.com/recipe/220956/awesome-ham-glaze-and-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-ham-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/awesome-ham-pasta-salad.json
new file mode 100644
index 000000000..eb5e2b270
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-ham-pasta-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.",
+        "In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice.  Fold into the salad and toss gently until evenly coated.  Chill overnight to allow the flavors to blend.  Serve near room temperature."
+    ],
+    "ingredients": [
+        "8 ounces ziti pasta",
+        "1 pound cooked ham, cubed",
+        "1 large red bell pepper, cut into 1 inch pieces",
+        "1 large green bell pepper, cut into 1 inch pieces",
+        "1 large red onion, coarsely chopped",
+        "15 small sweet pickles, chopped, juice reserved",
+        "1 cup cherry tomatoes, halved",
+        "1 cup mayonnaise",
+        "1/2 cup sour cream",
+        "2 1/2 teaspoons beef bouillon granules",
+        "1 tablespoon white vinegar",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "2 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Ham Pasta Salad",
+    "url": "http://allrecipes.com/recipe/19602/awesome-ham-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-herb-roast-leg-of-lamb.json b/serverless-fleets/data/input/inferencing/recipes/awesome-herb-roast-leg-of-lamb.json
new file mode 100644
index 000000000..ef171bb4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-herb-roast-leg-of-lamb.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.",
+        "Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.",
+        "Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving."
+    ],
+    "ingredients": [
+        "1 clove garlic, minced",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon ground dried thyme",
+        "1/2 teaspoon dried sage",
+        "1/2 teaspoon dried marjoram",
+        "1 tablespoon reduced-sodium soy sauce",
+        "1 tablespoon vegetable oil",
+        "1 bay leaf",
+        "2 pounds leg of lamb"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Herb Roast Leg of Lamb",
+    "url": "http://allrecipes.com/recipe/230176/awesome-herb-roast-leg-of-lamb/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-honey-pecan-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/awesome-honey-pecan-pork-chops.json
new file mode 100644
index 000000000..aa082157c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-honey-pecan-pork-chops.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.",
+        "In a large skillet, melt butter over medium-high heat.  Add chops, and brown both sides. Transfer to a warm plate.",
+        "Mix honey and pecans into the pan drippings. Heat through, stirring constantly.  Pour sauce over cutlets."
+    ],
+    "ingredients": [
+        "1 1/4 pounds boneless pork loin, pounded thin",
+        "1/2 cup all-purpose flour for coating",
+        "salt and pepper to taste",
+        "2 tablespoons butter",
+        "1/4 cup honey",
+        "1/4 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Honey Pecan Pork Chops",
+    "url": "http://allrecipes.com/recipe/14693/awesome-honey-pecan-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-italian-macaroni-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/awesome-italian-macaroni-and-cheese.json
new file mode 100644
index 000000000..f5580e931
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-italian-macaroni-and-cheese.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.",
+        "Dissolve chicken bouillon cubes in water in a large pot; bring to a boil. Cook macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain.",
+        "Layer about half the macaroni in the bottom of the prepared baking dish; top with about half the diced smoked ham. Repeat layers.",
+        "Whisk eggs, half-and-half, salt, and white pepper together in a bowl; pour over the noodle and ham layers. Top everything with Cheddar cheese.",
+        "Bake in preheated oven until the cheese is melted and browning around the edges, about 35 minutes."
+    ],
+    "ingredients": [
+        "6 cubes chicken bouillon",
+        "2 quarts water",
+        "1 (8 ounce) package macaroni",
+        "10 ounces diced smoked ham",
+        "3 eggs",
+        "2 cups half-and-half",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground white pepper",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Italian Macaroni and Cheese",
+    "url": "http://allrecipes.com/recipe/228651/awesome-italian-macaroni-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-korean-steak.json b/serverless-fleets/data/input/inferencing/recipes/awesome-korean-steak.json
new file mode 100644
index 000000000..509a2ff21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-korean-steak.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.",
+        "Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice."
+    ],
+    "ingredients": [
+        "2 pounds thinly sliced Scotch fillet (chuck eye steaks)",
+        "1/2 cup soy sauce",
+        "5 tablespoons white sugar",
+        "2 1/2 tablespoons sesame seeds",
+        "2 tablespoons sesame oil",
+        "3 shallots, thinly sliced",
+        "2 cloves garlic, crushed",
+        "5 tablespoons mirin (Japanese sweet wine)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Korean Steak",
+    "url": "http://allrecipes.com/recipe/42964/awesome-korean-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-lasagna-pie.json b/serverless-fleets/data/input/inferencing/recipes/awesome-lasagna-pie.json
new file mode 100644
index 000000000..314e745bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-lasagna-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.",
+        "Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.",
+        "Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1 (6 ounce) can tomato paste",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon Italian seasoning",
+        "1 cup shredded mozzarella cheese",
+        "1/3 cup grated Parmesan cheese",
+        "1/2 cup cottage cheese",
+        "1 cup milk",
+        "2 eggs",
+        "1/2 cup biscuit baking mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Lasagna Pie",
+    "url": "http://allrecipes.com/recipe/85936/awesome-lasagna-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-no-bake-almond-coconut-ball.json b/serverless-fleets/data/input/inferencing/recipes/awesome-no-bake-almond-coconut-ball.json
new file mode 100644
index 000000000..86a560b6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-no-bake-almond-coconut-ball.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place 1/4 cup shredded coconut in a shallow bowl. Line a large plate with parchment paper.",
+        "Combine almond butter, 1/4 cup of the shredded coconut, almonds, coconut oil, and honey in a bowl; mix until a firm paste forms. Form almond butter mixture into balls, roll in shredded coconut, and place on the lined plate. Chill until firm, 2 to 3 hours."
+    ],
+    "ingredients": [
+        "1/2 cup shredded coconut, divided",
+        "1 cup almond butter",
+        "1/4 cup finely chopped almonds",
+        "1/4 cup coconut oil",
+        "2 tablespoons honey",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome \"No-Bake\" Almond Coconut Balls",
+    "url": "http://allrecipes.com/recipe/245432/awesome-no-bake-almond-coconut-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/awesome-pasta-salad.json
new file mode 100644
index 000000000..c030b9eb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-pasta-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.",
+        "In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package fusilli (spiral) pasta",
+        "3 cups cherry tomatoes, halved",
+        "1/2 pound provolone cheese, cubed",
+        "1/2 pound salami, cubed",
+        "1/4 pound sliced pepperoni, cut in half",
+        "1 large green bell pepper, cut into 1 inch pieces",
+        "1 (10 ounce) can black olives, drained",
+        "1 (4 ounce) jar pimentos, drained",
+        "1 (8 ounce) bottle Italian salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Pasta Salad",
+    "url": "http://allrecipes.com/recipe/52734/awesome-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-pina-colada-cake.json b/serverless-fleets/data/input/inferencing/recipes/awesome-pina-colada-cake.json
new file mode 100644
index 000000000..ce5aeba76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-pina-colada-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Mix flour, 2 cups white sugar, pineapple, eggs, baking soda, and salt together in a bowl until evenly combined; pour into prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.",
+        "Combine 1 cup sugar, evaporated milk, and butter together in a saucepan; bring to a boil. Boil mixture for 1 minute; stir in coconut. Pour mixture evenly over hot cake."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 cups white sugar",
+        "1 cup crushed pineapple",
+        "2 eggs",
+        "1 teaspoon baking soda",
+        "1 pinch salt",
+        "1 cup white sugar",
+        "1 (5 ounce) can evaporated milk",
+        "1/2 cup butter",
+        "1 cup sweetened flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Pina Colada Cake",
+    "url": "http://allrecipes.com/recipe/236336/awesome-pina-colada-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-pulled-pork-bbq.json b/serverless-fleets/data/input/inferencing/recipes/awesome-pulled-pork-bbq.json
new file mode 100644
index 000000000..c94504593
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-pulled-pork-bbq.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.",
+        "Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.",
+        "Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.",
+        "Continue cooking pork on Low heat until flavors combine, about 2 hours."
+    ],
+    "ingredients": [
+        "1 (5 pound) boneless pork loin roast",
+        "1 pinch garlic powder, or to taste",
+        "1 pinch poultry seasoning, or to taste",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 large onion, quartered",
+        "1 apple, cored and quartered",
+        "3 stalks celery",
+        "1 (14.5 ounce) can chicken broth",
+        "Barbecue Sauce:",
+        "1/2 cup butter",
+        "2 cups chopped celery",
+        "1 1/2 cups chopped onion",
+        "4 cups ketchup",
+        "2 cups water",
+        "2/3 cup cider vinegar",
+        "1/2 cup brown sugar",
+        "1/4 cup Worcestershire sauce",
+        "2 tablespoons prepared mustard",
+        "1 tablespoon liquid smoke flavoring",
+        "1 tablespoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Pulled Pork BBQ",
+    "url": "http://allrecipes.com/recipe/235166/awesome-pulled-pork-bbq/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-red-pepper-hummus-dip.json b/serverless-fleets/data/input/inferencing/recipes/awesome-red-pepper-hummus-dip.json
new file mode 100644
index 000000000..8ef1bf173
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-red-pepper-hummus-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the garbanzo beans, tahini, lemon juice, garlic, salt, and red peppers in the bowl of a food processor. Add 2 tablespoons of the reserved juice from the garbanzo beans. Pulse until the mixture is smooth, scraping the sides and blade to mix completely. Cover, and refrigerate until ready to  use."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can garbanzo beans, drained, liquid reserved",
+        "2 tablespoons tahini (sesame seed paste)",
+        "1 lemon, juiced",
+        "2 cloves garlic, minced",
+        "3/4 teaspoon salt",
+        "1/2 cup bottled roasted red bell peppers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Red Pepper Hummus Dip",
+    "url": "http://allrecipes.com/recipe/155976/awesome-red-pepper-hummus-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-red-wine-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/awesome-red-wine-pot-roast.json
new file mode 100644
index 000000000..beb2a7ed8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-red-wine-pot-roast.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.",
+        "Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer."
+    ],
+    "ingredients": [
+        "3 pounds boneless beef chuck roast",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons canola oil",
+        "1/2 cup water",
+        "1/2 cup red wine",
+        "1 teaspoon dried basil",
+        "1/2 teaspoon dried marjoram",
+        "1/2 teaspoon dried thyme",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 onion, sliced",
+        "6 red potatoes, washed and halved",
+        "6 carrot, peeled and cut into 2-inch lengths",
+        "8 pearl onions, peeled and halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Red Wine Pot Roast",
+    "url": "http://allrecipes.com/recipe/162091/awesome-red-wine-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-rhubarb-strawberry-pudding.json b/serverless-fleets/data/input/inferencing/recipes/awesome-rhubarb-strawberry-pudding.json
new file mode 100644
index 000000000..f134b7368
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-rhubarb-strawberry-pudding.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.",
+        "Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.",
+        "Spoon batter evenly over rhubarb mixture.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes."
+    ],
+    "ingredients": [
+        "3 cups diced fresh rhubarb",
+        "2 cups diced fresh strawberries",
+        "1/2 cup white sugar, divided",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1 pinch salt",
+        "2/3 cup white sugar",
+        "2/3 cup butter, at room temperature",
+        "1 large egg",
+        "1/2 teaspoon almond extract",
+        "1 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Rhubarb-Strawberry Pudding",
+    "url": "http://allrecipes.com/recipe/223103/awesome-rhubarb-strawberry-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-rice-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/awesome-rice-pilaf.json
new file mode 100644
index 000000000..8705723b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-rice-pilaf.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.",
+        "Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "2 carrots, finely chopped",
+        "2 stalks celery, finely chopped",
+        "1 small red bell pepper, diced",
+        "1 small onion, finely chopped",
+        "4 cloves garlic, minced",
+        "3 cups white rice",
+        "1 (8.75 ounce) can no-salt-added sweet corn, drained",
+        "1 (15 ounce) can no-salt-added sweet peas, drained",
+        "5 1/2 cups chicken broth",
+        "1 1/2 tablespoons soy sauce",
+        "1 1/2 tablespoons Worcestershire sauce",
+        "2 teaspoons lemon pepper",
+        "2 teaspoons dried crushed parsley",
+        "4 pinches dried crushed thyme",
+        "1 pinch saffron (optional)",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Rice Pilaf",
+    "url": "http://allrecipes.com/recipe/229782/awesome-rice-pilaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-roast-beef.json b/serverless-fleets/data/input/inferencing/recipes/awesome-roast-beef.json
new file mode 100644
index 000000000..77fe60b1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-roast-beef.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours."
+    ],
+    "ingredients": [
+        "3 pounds rump roast",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (10.5 ounce) can condensed beef broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Roast Beef",
+    "url": "http://allrecipes.com/recipe/26583/awesome-roast-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-sauce.json b/serverless-fleets/data/input/inferencing/recipes/awesome-sauce.json
new file mode 100644
index 000000000..ca08a9ce7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-sauce.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir water, sugar, tomato paste, basil, minced onion, oregano, granulated garlic, salt, cayenne pepper, and pork neck together in a large pot.",
+        "Bring the mixture to a simmer and cook until thickened to desired consistency, about 30 minutes.",
+        "Remove pork neck bones to serve."
+    ],
+    "ingredients": [
+        "3 gallons water",
+        "3 cups white sugar",
+        "1 (16 ounce) can tomato paste (such as Contadina\u00ae)",
+        "1 cup dried basil",
+        "1 cup dried minced onion",
+        "1/4 cup dried oregano",
+        "1/4 cup granulated garlic",
+        "1/4 cup salt",
+        "1 1/2 teaspoons cayenne pepper",
+        "1 pork neck"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Sauce",
+    "url": "http://allrecipes.com/recipe/220986/awesome-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-sausage-apple-and-cranberry.json b/serverless-fleets/data/input/inferencing/recipes/awesome-sausage-apple-and-cranberry.json
new file mode 100644
index 000000000..fa9d3db50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-sausage-apple-and-cranberry.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.",
+        "In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.",
+        "Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly.  Allow stuffing to cool completely before loosely stuffing a turkey."
+    ],
+    "ingredients": [
+        "1 1/2 cups cubed whole wheat bread",
+        "3 3/4 cups cubed white bread",
+        "1 pound ground turkey sausage",
+        "1 cup chopped onion",
+        "3/4 cup chopped celery",
+        "2 1/2 teaspoons dried sage",
+        "1 1/2 teaspoons dried rosemary",
+        "1/2 teaspoon dried thyme",
+        "1 Golden Delicious apple, cored and chopped",
+        "3/4 cup dried cranberries",
+        "1/3 cup minced fresh parsley",
+        "1 cooked turkey liver, finely chopped",
+        "3/4 cup turkey stock",
+        "4 tablespoons unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Sausage, Apple and Cranberry Stuffing",
+    "url": "http://allrecipes.com/recipe/13651/awesome-sausage-apple-and-cranberry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-slow-cooker-buffalo-wings.json b/serverless-fleets/data/input/inferencing/recipes/awesome-slow-cooker-buffalo-wings.json
new file mode 100644
index 000000000..556d01b1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-slow-cooker-buffalo-wings.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.",
+        "Place chicken wings into slow cooker and pour sauce mixture over wings.",
+        "Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more.",
+        "Preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.",
+        "Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes.",
+        "Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving."
+    ],
+    "ingredients": [
+        "1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1/2 cup butter",
+        "2 tablespoons Worcestershire sauce",
+        "2 teaspoons dried oregano",
+        "2 teaspoons onion powder",
+        "2 teaspoons garlic powder",
+        "1 (4 pound) frozen chicken wing sections, thawed",
+        "1/2 cup butter",
+        "1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Slow Cooker Buffalo Wings",
+    "url": "http://allrecipes.com/recipe/230993/awesome-slow-cooker-buffalo-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-slow-cooker-pot-roast-plus-ex.json b/serverless-fleets/data/input/inferencing/recipes/awesome-slow-cooker-pot-roast-plus-ex.json
new file mode 100644
index 000000000..6a0e5c029
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-slow-cooker-pot-roast-plus-ex.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.",
+        "Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours."
+    ],
+    "ingredients": [
+        "2 (10.75 ounce) cans condensed cream of mushroom soup",
+        "1 1/4 cups water",
+        "1 (1 ounce) package dry onion soup mix",
+        "5 1/2 pounds pot roast",
+        "2 potatoes, cut into cubes",
+        "2 carrots, sliced and halved",
+        "1 yellow squash, sliced",
+        "1 zucchini, halved lengthwise and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Slow Cooker Pot Roast Plus Extras",
+    "url": "http://allrecipes.com/recipe/236872/awesome-slow-cooker-pot-roast-plus-ex/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-slow-cooker-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/awesome-slow-cooker-pot-roast.json
new file mode 100644
index 000000000..a843f0ca5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-slow-cooker-pot-roast.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.",
+        "Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours."
+    ],
+    "ingredients": [
+        "2 (10.75 ounce) cans condensed cream of mushroom soup",
+        "1 (1 ounce) package dry onion soup mix",
+        "1 1/4 cups water",
+        "5 1/2 pounds pot roast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Slow Cooker Pot Roast",
+    "url": "http://allrecipes.com/recipe/16066/awesome-slow-cooker-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-smashed-red-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/awesome-smashed-red-potatoes.json
new file mode 100644
index 000000000..6485dedc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-smashed-red-potatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place potatoes into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.",
+        "Mix processed cheese, French-fried onions, bacon bits into potatoes and smash together using a potato masher. Stir milk into potatoes, increasing amount until desired consistency is reached."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=980&h=513&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1475503.jpg",
+    "ingredients": [
+        "4 large red potatoes, cut into 8 wedges",
+        "\u00be cup sliced processed cheese food (such as Velveeta\u00ae)",
+        "\u2154 cup crushed French-fried onions (such as French's\u00ae)",
+        "\u2153 cup bacon bits (such as Hormel\u00ae)",
+        "2 tablespoons milk, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Smashed Red Potatoes",
+    "url": "http://allrecipes.com/recipe/239138/awesome-smashed-red-potatoes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-spicy-beef-kabobs-or-haitian.json b/serverless-fleets/data/input/inferencing/recipes/awesome-spicy-beef-kabobs-or-haitian.json
new file mode 100644
index 000000000..2f647929c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-spicy-beef-kabobs-or-haitian.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Dissolve bouillon in water.  Stir in the garlic, cayenne pepper, salt, and black pepper.  Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.",
+        "Preheat a grill for high heat.",
+        "Skewer the beef cubes, using 6 to 8 pieces per skewer.  Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.",
+        "Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons beef bouillon granules",
+        "2 tablespoons water",
+        "3 cloves garlic, minced",
+        "2 teaspoons cayenne pepper",
+        "1/2 teaspoon salt",
+        "1 teaspoon black pepper",
+        "1 1/2 pounds beef sirloin, cut into 1/2-inch cubes",
+        "10 wooden skewers, soaked in water for 1 hour",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks",
+    "url": "http://allrecipes.com/recipe/107915/awesome-spicy-beef-kabobs-or-haitian/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-steak-marinade.json b/serverless-fleets/data/input/inferencing/recipes/awesome-steak-marinade.json
new file mode 100644
index 000000000..a22d27802
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-steak-marinade.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Into a blender pour in the steak sauce, soy sauce, Italian-style dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides."
+    ],
+    "ingredients": [
+        "1 1/2 cups steak sauce",
+        "1 tablespoon soy sauce",
+        "1/3 cup Italian-style salad dressing",
+        "1/3 cup honey",
+        "1/2 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Steak Marinade",
+    "url": "http://allrecipes.com/recipe/23917/awesome-steak-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-summer-watermelon-salad.json b/serverless-fleets/data/input/inferencing/recipes/awesome-summer-watermelon-salad.json
new file mode 100644
index 000000000..0379b068c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-summer-watermelon-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.",
+        "Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving."
+    ],
+    "ingredients": [
+        "1/4 cup balsamic vinegar",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon chopped garlic",
+        "1/2 teaspoon kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "3/4 cup olive oil",
+        "3 cups 2-inch cubes watermelon",
+        "1 cup crumbled feta cheese",
+        "1/2 red onion, sliced very thin",
+        "coarsely ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Summer Watermelon Salad",
+    "url": "http://allrecipes.com/recipe/198656/awesome-summer-watermelon-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-sweet-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/awesome-sweet-potato-casserole.json
new file mode 100644
index 000000000..1c31be086
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-sweet-potato-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.",
+        "Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) can crushed pineapple, drained",
+        "1/2 (14 ounce) bag flaked coconut, or more to taste",
+        "3 cups cooked mashed sweet potatoes",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/3 cup milk",
+        "1/2 cup butter, melted",
+        "1/3 cup all-purpose flour",
+        "1 cup firmly packed brown sugar",
+        "1/3 cup butter, melted",
+        "1 cup finely chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Sweet Potato Casserole",
+    "url": "http://allrecipes.com/recipe/216705/awesome-sweet-potato-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-tangerine-glazed-turkey.json b/serverless-fleets/data/input/inferencing/recipes/awesome-tangerine-glazed-turkey.json
new file mode 100644
index 000000000..3c0250982
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-tangerine-glazed-turkey.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.",
+        "Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.",
+        "Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey.  Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.",
+        "Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.",
+        "In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing."
+    ],
+    "ingredients": [
+        "3/4 cup unsalted butter, divided",
+        "3/4 cup canola oil",
+        "1 1/2 cups tangerine juice",
+        "1 (10 pound) whole turkey, neck and giblets reserved",
+        "2 1/4 cups sausage stuffing",
+        "salt and pepper to taste",
+        "2 1/4 cups turkey stock",
+        "3 tablespoons all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Tangerine-Glazed Turkey",
+    "url": "http://allrecipes.com/recipe/13677/awesome-tangerine-glazed-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-turkey-giblet-stock.json b/serverless-fleets/data/input/inferencing/recipes/awesome-turkey-giblet-stock.json
new file mode 100644
index 000000000..72a3be87c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-turkey-giblet-stock.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.",
+        "Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups."
+    ],
+    "ingredients": [
+        "1 neck, giblets, and liver from a turkey",
+        "6 cups water",
+        "1 stalk celery, sliced",
+        "1 carrot, sliced",
+        "1 onion, quartered",
+        "2 tangerines, zested",
+        "1 bay leaf",
+        "1 teaspoon whole black peppercorns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Turkey Giblet Stock",
+    "url": "http://allrecipes.com/recipe/13650/awesome-turkey-giblet-stock/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-turkey-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/awesome-turkey-sandwich.json
new file mode 100644
index 000000000..790518a53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-turkey-sandwich.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top."
+    ],
+    "ingredients": [
+        "2 slices whole wheat bread, toasted (optional)",
+        "1 tablespoon mayonnaise",
+        "2 teaspoons Dijon-style prepared mustard",
+        "3 slices smoked turkey breast",
+        "2 tablespoons guacamole",
+        "1/2 cup mixed salad greens",
+        "1/4 cup bean sprouts",
+        "1/4 avocado - peeled, pitted and sliced",
+        "3 ounces Colby-Monterey Jack cheese, sliced",
+        "2 slices tomato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Turkey Sandwich",
+    "url": "http://allrecipes.com/recipe/34400/awesome-turkey-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesome-yogurt-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/awesome-yogurt-biscuits.json
new file mode 100644
index 000000000..d85be87b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesome-yogurt-biscuits.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C).",
+        "Place the biscuit mix into a bowl and lightly stir in the yogurt just until barely combined. Mixture will seem dry. Knead to mix a few times, but don't overknead. Roll the dough out lightly onto a floured work surface about 1/2-inch thick; cut into rounds with a biscuit cutter.",
+        "Bake in the preheated oven until lightly golden brown, about 8 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose biscuit baking mix",
+        "1 (8 ounce) container plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesome Yogurt Biscuits",
+    "url": "http://allrecipes.com/recipe/211201/awesome-yogurt-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/awesomely-easy-sesame-asparagus.json b/serverless-fleets/data/input/inferencing/recipes/awesomely-easy-sesame-asparagus.json
new file mode 100644
index 000000000..19ef030e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/awesomely-easy-sesame-asparagus.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Fill a large saucepan with 1/2 inch of water and bring to a boil.  Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water.  Return pan to the stove over medium heat, pour in oil, and swirl around pan.  Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat."
+    ],
+    "ingredients": [
+        "1 bunch fresh asparagus, trimmed",
+        "1 tablespoon olive oil",
+        "2 tablespoons black sesame seeds, lightly toasted",
+        "kosher salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Awesomely Easy Sesame Asparagus",
+    "url": "http://allrecipes.com/recipe/99601/awesomely-easy-sesame-asparagus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aww-nuts-pecan-pie-minis.json b/serverless-fleets/data/input/inferencing/recipes/aww-nuts-pecan-pie-minis.json
new file mode 100644
index 000000000..0327152aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aww-nuts-pecan-pie-minis.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F. For pastry, in a medium mixing bowl, beat cream cheese and 1/4 cup vegetable oil spread with an electric mixer on medium speed until smooth. Beat in flour on low speed just until combined. Shape pastry into 12 balls. Press pastry balls onto the bottoms and up the sides of 12 ungreased 2 1/2-inch muffin cups (pastry will be thin). Bake for 15 minutes (pastry will shrink slightly as it bakes).",
+        "To prepare filling, in a medium bowl, whisk together egg, sugar, maple syrup, 1 tablespoon melted vegetable oil spread and vanilla until combined. Stir in 2/3 cup chopped pecans. Divide filling evenly among pastry-lined muffin cups. If desired, top each with a pecan half.",
+        "Bake about 30 minutes more or until pastry is golden and filling is puffed. Cool pies in muffin cups for 5 minutes. Carefully remove from muffin cups. Serve warm."
+    ],
+    "ingredients": [
+        "4 ounces reduced-fat cream cheese (Neufchatel), softened",
+        "1/4 cup 60% to 70% tub-style vegetable oil spread",
+        "1 cup all-purpose flour",
+        "1/2 cup refrigerated or frozen egg product, thawed",
+        "1/3 cup sugar",
+        "1/4 cup pure maple syrup",
+        "1 tablespoon 60% to 70% tub-style vegetable oil spread, melted",
+        "1/2 teaspoon vanilla extract",
+        "2/3 cup coarsely chopped pecans, toasted",
+        "12 pecan halves (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "\"AWW NUTS!\" Pecan Pie Minis",
+    "url": "http://allrecipes.com/recipe/256133/aww-nuts-pecan-pie-minis/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/axles-easy-barbecue-sauce.json b/serverless-fleets/data/input/inferencing/recipes/axles-easy-barbecue-sauce.json
new file mode 100644
index 000000000..3f8648c67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/axles-easy-barbecue-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine ketchup, lemon juice, water, brown sugar, garlic powder, olive oil, paprika, chili powder, honey, salt, dry mustard, onion powder, Worcestershire sauce, cayenne pepper, ground black pepper, and hot sauce together in a large saucepan; cook, stirring occasionally, over medium heat until sauce is smooth and thickened, 45 minutes to 1 hour."
+    ],
+    "ingredients": [
+        "1 cup ketchup",
+        "1/2 cup lemon juice",
+        "1/4 cup water",
+        "1/4 cup brown sugar",
+        "1/4 cup garlic powder",
+        "3 tablespoons olive oil",
+        "2 tablespoons paprika",
+        "1 tablespoon chili powder",
+        "2 1/2 teaspoons honey",
+        "2 teaspoons salt",
+        "1 teaspoon dry mustard",
+        "1 teaspoon onion powder",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon cayenne pepper",
+        "1/2 teaspoon ground black pepper",
+        "3 drops hot sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Axle's Easy Barbecue Sauce",
+    "url": "http://allrecipes.com/recipe/237926/axles-easy-barbecue-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ayran-201053.json b/serverless-fleets/data/input/inferencing/recipes/ayran-201053.json
new file mode 100644
index 000000000..7c40bf598
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ayran-201053.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Pour yogurt into a bowl and beat until smooth, add water and continue beating until thoroughly blended, or combine in an electric blender and blend until smooth. Season to taste with sald and dried mint. Chill thoroughly and serve in tall glasses, with ice."
+    ],
+    "ingredients": [
+        "1 pint plain yogurt",
+        "1 pint cold water",
+        "Salt to taste",
+        "Optional: 2 tablespoons crushed, dried mint"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Non-Alcoholic",
+        "Dairy",
+        "Yogurt",
+        "Chill",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Ayran",
+    "url": "http://www.epicurious.com/recipes/food/views/ayran-201053"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aztec-casserole.json b/serverless-fleets/data/input/inferencing/recipes/aztec-casserole.json
new file mode 100644
index 000000000..8cf1d0171
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aztec-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.",
+        "Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.",
+        "Bake in the preheated oven for 25 to 30 minutes, or until center is heated through."
+    ],
+    "ingredients": [
+        "9 (6 inch) corn tortillas, cut in half",
+        "2 (10 ounce) cans enchilada sauce",
+        "2 cups sour cream",
+        "2 cups shredded Cheddar cheese",
+        "2 (4 ounce) cans diced green chiles",
+        "1 cup fresh corn kernels",
+        "1 pound skinless, boneless chicken breast halves - boiled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aztec Casserole",
+    "url": "http://allrecipes.com/recipe/9039/aztec-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aztec-chicken-108576.json b/serverless-fleets/data/input/inferencing/recipes/aztec-chicken-108576.json
new file mode 100644
index 000000000..3eed58f61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aztec-chicken-108576.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and saut\u00e9 until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; saut\u00e9 until almost all liquid evaporates, about 1 minute. Transfer to small bowl.",
+        "Preheat oven to 200\u00b0F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Saut\u00e9 until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.",
+        "Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and saut\u00e9 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over."
+    ],
+    "ingredients": [
+        "6 tablespoons (3/4 stick) chilled butter",
+        "3 tablespoons vegetable oil",
+        "1 large red onion, halved lengthwise, thinly sliced crosswise",
+        "1/2 yellow onion, thinly sliced",
+        "1 1/2 tablespoons sugar",
+        "3/4 cup Sherry wine vinegar",
+        "1 tablespoon coarse kosher salt",
+        "2 teaspoons ground cumin",
+        "1/4 teaspoon ground black pepper",
+        "6 boneless chicken breast halves with skin",
+        "4 teaspoons olive oil",
+        "4 garlic cloves, thinly sliced",
+        "1 large tomato, peeled, seeded, diced",
+        "1/4 cup coarsely chopped pitted oil-cured black olives",
+        "1/4 cup drained capers, rinsed",
+        "1/4 cup Sherry",
+        "1/3 cup low-salt chicken broth",
+        "1/4 cup fresh lime juice",
+        "1 tablespoon chopped fresh sage",
+        "1 tablespoon chopped fresh thyme",
+        "1 teaspoon minced fresh rosemary",
+        "1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Olive",
+        "Onion",
+        "Saut\u00e9",
+        "Dinner",
+        "Vinegar",
+        "Spice",
+        "Avocado",
+        "Fortified Wine",
+        "Fall",
+        "Capers",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Aztec Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/aztec-chicken-108576"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aztec-salsa.json b/serverless-fleets/data/input/inferencing/recipes/aztec-salsa.json
new file mode 100644
index 000000000..2f371ed3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aztec-salsa.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Lightly combine the avocados with red wine vinegar in a salad bowl. Stir in the black beans, corn, tomatoes, green onions, and red onion.",
+        "Whisk together the olive oil and Italian dressing mix in a bowl, pour over the salad, and toss lightly."
+    ],
+    "ingredients": [
+        "2 avocados - peeled, pitted, and chopped",
+        "1/4 cup red wine vinegar",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (11 ounce) can Mexican-style corn",
+        "3 tomatoes, seeded and chopped",
+        "3 green onions, sliced",
+        "1 small red onion, chopped",
+        "1/4 cup olive oil, or as needed",
+        "1 (.7 ounce) package dry Italian-style salad dressing mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Aztec Salsa",
+    "url": "http://allrecipes.com/recipe/169350/aztec-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/aztec-sluggers-233303.json b/serverless-fleets/data/input/inferencing/recipes/aztec-sluggers-233303.json
new file mode 100644
index 000000000..9aef13ae4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/aztec-sluggers-233303.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat coffee, bourbon, Kahl\u00faa, chocolate, and 2 tablespoons cream in a 1- to 1 1/2-quart heavy saucepan over low heat, whisking constantly, until chocolate is melted, about 1 to 2 minutes. (Do not let boil.)",
+        "Whisk remaining 1/4 cup cream with sugar until it holds soft peaks.",
+        "Divide coffee mixture between 2 large mugs, then top with whipped cream."
+    ],
+    "ingredients": [
+        "1 cup freshly brewed strong coffee",
+        "1/4 cup bourbon",
+        "1/2 oz (1 tablespoon) Kahl\u00faa or other coffee-flavored liqueur",
+        "2 oz finely chopped bittersweet chocolate (not unsweetened)",
+        "6 tablespoons heavy cream",
+        "1 teaspoon sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Coffee",
+        "Liqueur",
+        "Milk/Cream",
+        "Hot Drink",
+        "Alcoholic",
+        "Christmas",
+        "Quick & Easy",
+        "Fall",
+        "Winter",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Aztec Sluggers",
+    "url": "http://www.epicurious.com/recipes/food/views/aztec-sluggers-233303"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/azteca-cocoa-rice-pudding.json b/serverless-fleets/data/input/inferencing/recipes/azteca-cocoa-rice-pudding.json
new file mode 100644
index 000000000..b428637d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/azteca-cocoa-rice-pudding.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine water, rice, and cinnamon in a large pot; bring to a boil. Reduce heat to medium low, cover pot, and simmer until all the water has been absorbed, about 20 minutes.",
+        "Mix milk, sugar, cocoa powder, cayenne pepper, and vanilla extract into rice mixture, increase heat to high; cook, stirring constantly, until thickened, 5 to 10 minutes.",
+        "Remove pot from heat and pour pudding into a large glass bowl; let sit for 30 minutes before serving."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "2 cups white rice",
+        "2 teaspoons ground cinnamon",
+        "2 cups milk",
+        "1 cup white sugar",
+        "1/2 cup cocoa powder",
+        "1 tablespoon cayenne pepper",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Azteca Cocoa Rice Pudding",
+    "url": "http://allrecipes.com/recipe/240209/azteca-cocoa-rice-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/azucenas-homemade-mocha.json b/serverless-fleets/data/input/inferencing/recipes/azucenas-homemade-mocha.json
new file mode 100644
index 000000000..667ccb0a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/azucenas-homemade-mocha.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Pour milk into a large microwave-safe container; heat in microwave until warmed, 1 to 2 minutes.",
+        "Stir sweetener and cocoa powder into the warmed milk to dissolve completely.",
+        "Froth the milk according to your espresso machine's directions.",
+        "Stir espresso into the frothed milk mixture."
+    ],
+    "ingredients": [
+        "1 1/2 cups milk",
+        "3 packets granular no-calorie sucralose sweetener (such as Splenda\u00ae)",
+        "1 tablespoon cocoa powder",
+        "4 shots fresh brewed espresso"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Azucena's Homemade Mocha",
+    "url": "http://allrecipes.com/recipe/240772/azucenas-homemade-mocha/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/azuki-bean-and-vegetable-salad-in-pita-bread-10726.json b/serverless-fleets/data/input/inferencing/recipes/azuki-bean-and-vegetable-salad-in-pita-bread-10726.json
new file mode 100644
index 000000000..a78409edd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/azuki-bean-and-vegetable-salad-in-pita-bread-10726.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In a small saucepan combine beans with water to cover by 2 inches and simmer until tender, about 45 minutes for azuki beans or about 15 minutes for lentils. In a sieve drain beans and rinse. Drain beans well and transfer to a bowl.",
+        "In a large saucepan of boiling salted water blanch carrots 1 minute and add broccoli stems. Blanch carrot mixture 2 minutes and drain in sieve. Rinse vegetables under cold water until cool and drain well. Add blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone.",
+        "In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Pour dressing over bean mixture and toss well. Salad may be made 1 day ahead and chilled, covered.",
+        "Serve salad in pita halves."
+    ],
+    "ingredients": [
+        "1/2 cup dried azuki beans* or lentils, picked over and rinsed",
+        "3 carrots, cut into 1/4-inch dice",
+        "3 large broccoli stems, peeled and cut into 1/4-inch dice",
+        "2 ribs celery, cut into 1/4-inch dice",
+        "1 small red bell pepper, cut into 1/4-inch dice",
+        "1/3 cup minced fresh parsley leaves",
+        "2 large garlic cloves, minced",
+        "1 cup coarsely grated provolone cheese (about 2 ounces)",
+        "3 tablespoons white-wine vinegar",
+        "1/2 cup extra-virgin olive oil",
+        "6 pita loaves, halved crosswise",
+        "*available at natural foods stores and some specialty foods shops"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Bean",
+        "Cheese",
+        "Lunch",
+        "Broccoli",
+        "Celery",
+        "Bell Pepper",
+        "Carrot",
+        "Healthy",
+        "Parsley",
+        "Gourmet"
+    ],
+    "title": "Azuki Bean and Vegetable Salad in Pita Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/azuki-bean-and-vegetable-salad-in-pita-bread-10726"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/azuki-ice-cream-japanese-red-beans-i.json b/serverless-fleets/data/input/inferencing/recipes/azuki-ice-cream-japanese-red-beans-i.json
new file mode 100644
index 000000000..cc9694434
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/azuki-ice-cream-japanese-red-beans-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender.  When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.",
+        "Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.",
+        "In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.",
+        "Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/248610.jpg",
+    "ingredients": [
+        "1 cup dry adzuki beans",
+        "1/3 cup white sugar",
+        "2 teaspoons lemon juice",
+        "3 1/2 cups water",
+        "1 cup milk",
+        "1 cup heavy cream",
+        "4 egg yolks",
+        "2/3 cup white sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Azuki Ice Cream (Japanese Red Beans Ice Cream)",
+    "url": "http://allrecipes.com/recipe/87470/azuki-ice-cream-japanese-red-beans-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/b-52-bars.json b/serverless-fleets/data/input/inferencing/recipes/b-52-bars.json
new file mode 100644
index 000000000..c63b4e702
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/b-52-bars.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "To make the crust, melt 1 cup butter in a heavy saucepan over low heat, and whisk in the sugar, cocoa, and eggs. Stir in the coffee liqueur, and whisk constantly until the mixture thickens, about 2 minutes. Mix the graham cracker crumbs with coconut and walnuts in a bowl, and stir into the cocoa mixture. Grease a 9x13-inch square dish or line with greased waxed paper, and pack the crumb mixture into the bottom of the dish. Refrigerate the crust while making the filling.",
+        "Place 1/2 cup of butter, confectioners' sugar, custard powder, and Irish cream liqueur into a mixing bowl, and beat with an electric mixer until the mixture is smooth and creamy. Spread the filling over the crust, and refrigerate the dish until the filling has set, at least 1 hour.",
+        "Melt the chocolate chips and 2 tablespoons of butter in the top of a double boiler over hot water, stirring until the mixture is smooth and well blended. Stir in the orange liqueur, and drizzle the filling over the custard filling to cover completely. Return the dish to the refrigerator, and chill until the topping has hardened, at least 1 hour. To cut, run a sharp knife under hot water and cut the bars with the heated knife, reheating the knife as necessary."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 cup white sugar",
+        "10 tablespoons unsweetened cocoa powder",
+        "2 eggs",
+        "1/4 cup coffee flavored liqueur (such as Kahlua\u00ae)",
+        "4 cups graham cracker crumbs",
+        "2 cups shredded coconut",
+        "1 cup chopped walnuts",
+        "1/2 cup butter",
+        "4 cups confectioners' sugar",
+        "1/4 cup vanilla custard powder",
+        "1/4 cup Irish cream liqueur (such as Baileys\u00ae)",
+        "2 cups semisweet chocolate chips",
+        "2 tablespoons butter",
+        "1/4 cup orange liqueur, such as Grand Marnier\u00ae"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "B-52 Bars",
+    "url": "http://allrecipes.com/recipe/213584/b-52-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/b-52-bomber.json b/serverless-fleets/data/input/inferencing/recipes/b-52-bomber.json
new file mode 100644
index 000000000..383f47b8a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/b-52-bomber.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Carefully pour coffee liqueur, Grand Marnier, and Irish cream liqueur into a cordial glass so that they do not mix."
+    ],
+    "ingredients": [
+        "1 tablespoon Kahlua or other coffee flavored liqueur",
+        "1 tablespoon brandy-based orange liqueur (such as Grand Marnier\u00ae)",
+        "1 tablespoon Irish cream liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "B-52 Bomber",
+    "url": "http://allrecipes.com/recipe/51819/b-52-bomber/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/b-52-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/b-52-cocktail.json
new file mode 100644
index 000000000..de50aee2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/b-52-cocktail.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Pour coffee liqueur into a shot glass. Carefully pour in Irish cream liqueur so it floats on top. Pour triple sec on top so it floats as well, to create a three-layered drink."
+    ],
+    "ingredients": [
+        "1/2 fluid ounce coffee-flavored liqueur (such as Kahlua\u00ae)",
+        "1/2 fluid ounce Irish cream liqueur (such as Bailey's\u00ae)",
+        "1/2 fluid ounce triple sec"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "B-52 Cocktail",
+    "url": "http://allrecipes.com/recipe/222554/b-52-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/b-52.json b/serverless-fleets/data/input/inferencing/recipes/b-52.json
new file mode 100644
index 000000000..dc1e5b629
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/b-52.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Stir together the Irish cream liqueur and coffee liqueur. Pour into two shot glasses."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger Irish cream liqueur",
+        "1 (1.5 fluid ounce) jigger coffee flavored liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "B-52",
+    "url": "http://allrecipes.com/recipe/72163/b-52/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/b-and-b-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/b-and-b-cocktail.json
new file mode 100644
index 000000000..d74047f76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/b-and-b-cocktail.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Pour Benedictine into a cordial glass. Carefully pour in brandy so it floats on top of the Benedictine, creating a two-layered drink."
+    ],
+    "ingredients": [
+        "1/2 fluid ounce Benedictine\u00ae liqueur",
+        "1/2 fluid ounce brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "B and B Cocktail",
+    "url": "http://allrecipes.com/recipe/222555/b-and-b-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/b-and-ls-strawberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/b-and-ls-strawberry-smoothie.json
new file mode 100644
index 000000000..174db9ba5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/b-and-ls-strawberry-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "8 strawberries, hulled",
+        "1/2 cup skim milk",
+        "1/2 cup plain yogurt",
+        "3 tablespoons white sugar",
+        "2 teaspoons vanilla extract",
+        "6 cubes ice, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "B and L's Strawberry Smoothie",
+    "url": "http://allrecipes.com/recipe/20792/b-and-ls-strawberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/b-b-peach-conserve-102061.json b/serverless-fleets/data/input/inferencing/recipes/b-b-peach-conserve-102061.json
new file mode 100644
index 000000000..6a060ca2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/b-b-peach-conserve-102061.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Scald the peaches, discard pits and dice coarsely. Sliver the apricots. Combine peaches, apricots, brown sugar, granulated sugar and cinnamon in a large pot. Cook over high heat for about 15 minutes, stirring occasionally, until a thermometer registers 220\u00b0 or until the juice has thickened. (It will thicken more as it cools.) Remove from heat, stir in angelica, nuts and B & B. Pour into hot, sterilized jars and seal."
+    ],
+    "ingredients": [
+        "4 pounds peaches",
+        "48 large dried apricot halves",
+        "2 cups light brown sugar",
+        "4 cups granulated sugar",
+        "1 teaspoon cinnamon",
+        "1/4 cup slivered angelica",
+        "1 cup pistachio nuts, coarsely chopped",
+        "1/2 cup B & B liqueur"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Low Sodium",
+        "Apricot",
+        "Peach",
+        "Pistachio",
+        "Summer",
+        "House & Garden"
+    ],
+    "title": "B & B Peach Conserve",
+    "url": "http://www.epicurious.com/recipes/food/views/b-b-peach-conserve-102061"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/b-muffins.json b/serverless-fleets/data/input/inferencing/recipes/b-muffins.json
new file mode 100644
index 000000000..9ce71e10b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/b-muffins.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.",
+        "In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana, and vanilla.",
+        "In a large bowl, stir together flour, oat bran, baking soda, and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in berries and walnuts. Spoon batter into muffin cups.",
+        "Bake in preheated oven for 20 minutes, or until done."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F17077.jpg",
+    "ingredients": [
+        "1 cup buttermilk",
+        "1\u2009\u00bd cups wheat bran",
+        "1  egg",
+        "\u2154 cup packed brown sugar",
+        "\u2153 cup canola oil",
+        "1  ripe banana, mashed",
+        "\u00bd teaspoon vanilla extract",
+        "\u00be cup whole wheat flour",
+        "\u00bd cup oat bran",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "\u00bd cup chopped walnuts",
+        "\u00be cup fresh or frozen blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "B Muffins",
+    "url": "http://allrecipes.com/recipe/71183/b-muffins/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/ba-best-fried-chicken-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/ba-best-fried-chicken-sandwich.json
new file mode 100644
index 000000000..63984b548
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ba-best-fried-chicken-sandwich.json
@@ -0,0 +1,56 @@
+{
+    "directions": [
+        "Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you won\u2019t need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.",
+        "Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayonnaise, chives, celery seeds, and pepper; season with salt.",
+        "Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 Tbsp. salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using), and 3 Tbsp. hot sauce in another medium bowl. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack. Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.",
+        "Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350\u00b0F. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5\u20138 minutes per batch. Transfer to a wire rack set over paper towels to drain.",
+        "Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch.",
+        "Mix 1 Tbsp. pickle brine into 2 Tbsp. seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper, and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw, and more hot sauce, if desired."
+    ],
+    "ingredients": [
+        "1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt",
+        "1 teaspoon light brown sugar",
+        "1 teaspoon baking powder",
+        "4 skin-on or skinless, boneless chicken thighs",
+        "1 garlic clove, finely grated",
+        "2 tablespoons fresh lemon juice",
+        "1/2 cup mayonnaise",
+        "2 tablespoons finely chopped chives",
+        "1/2 teaspoon celery seeds",
+        "1/2 teaspoon freshly ground black pepper",
+        "Kosher salt",
+        "1 1/2 cups all-purpose flour",
+        "1/3 cup cornstarch",
+        "1 tablespoon garlic powder",
+        "1 tablespoon onion powder",
+        "1 tablespoon paprika",
+        "2 teaspoons cayenne pepper",
+        "2 tablespoons kosher salt, plus more",
+        "1 large egg, beaten to blend",
+        "1 cup buttermilk",
+        "2 tablespoons bourbon (optional)",
+        "3 tablespoons hot sauce, plus more for serving (optional)",
+        "Peanut or vegetable oil (for frying; about 8 cups)",
+        "4 soft seeded hamburger buns",
+        "3 tablespoons unsalted butter, melted",
+        "Bread-and-Butter Pickles (for serving), plus 1 tablespoon brine",
+        "4 cups thinly sliced iceberg lettuce",
+        "Freshly ground black pepper",
+        "A deep-fry thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fry",
+        "Deep-Fry",
+        "Chicken",
+        "Sandwich",
+        "Lunch",
+        "Buttermilk",
+        "Summer",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "BA's Best Fried Chicken Sandwich",
+    "url": "http://www.epicurious.com/recipes/food/views/ba-best-fried-chicken-sandwich"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baba-105879.json b/serverless-fleets/data/input/inferencing/recipes/baba-105879.json
new file mode 100644
index 000000000..a11c80348
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baba-105879.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Mix all the ingredients without the butter and then beat with a wooden spoon for about 15 minutes. When the dough starts to unstick from the spoon, add the melted butter. Mix.",
+        "Cover the dough with a cloth and let it rise. When the volume doubles spread the dough halfway up the 4 buttered moulds. Make sure that the dough is evenly spread and than leave it to rise in a warm area (86 - 95\u00b0F). The Baba should slightly overflow the moulds.",
+        "Cook it in the oven for 25 minutes at 392 - 400\u00b0F. The cooking time can depend on the size, color, and desired moistness of the Baba. Turn out the Babas as soon as they are cook.",
+        "Mix all the syrup ingredients and bring to boiling point. Leave to infuse. Place the Babas in the syrup and leave to soak for about 40 minutes. Verify that they are well soaked, and then place them on a grid to let them drip for about 5 minutes.",
+        "Slice the vanilla pod in two lengthwise and scrape out the grains that will be mixed in with the cream.",
+        "Beat the vanilla grains with the sugar and cream to obtain a Chantilly.",
+        "Put the Baba on a plate and glaze with the apricot coating.",
+        "Serving at the table, cut the Baba in two (lengthwise) and pour on the rum according to you taste. Served it with the Chantilly cream."
+    ],
+    "ingredients": [
+        "3 1/2 ounces flour",
+        "A pinch of salt",
+        "1/2 ounce sugar",
+        "A pinch of baking powder",
+        "2 eggs",
+        "1 ounce butter",
+        "1 quart water",
+        "18 ounces caster sugar",
+        "Lemon zests",
+        "Orange zests",
+        "2 ounces of apricot coating/glazing",
+        "Add Rum according to your taste",
+        "7 ounces double cream",
+        "1 ounce sugar",
+        "1/2 vanilla pod"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Rum",
+        "Citrus",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Vanilla",
+        "Fall",
+        "Jam or Jelly"
+    ],
+    "title": "Baba",
+    "url": "http://www.epicurious.com/recipes/food/views/baba-105879"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baba-ghanoush-from-reynolds-wrap.json b/serverless-fleets/data/input/inferencing/recipes/baba-ghanoush-from-reynolds-wrap.json
new file mode 100644
index 000000000..292537ac8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baba-ghanoush-from-reynolds-wrap.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F.",
+        "Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap(R) Aluminum Foil on a table and place the eggplant and garlic cloves in the center. Drizzle with olive oil and fold up the ends and the outside of the foil to create a foil packet.",
+        "Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.",
+        "Transfer the cooked eggplant and garlic cloves to a food processor and add in the cumin, cayenne pepper, lemon juice, tahini and salt and pepper and pulse 7 to 8 times until slightly chunky.",
+        "Optional Serving: Serve alongside warm pita bread."
+    ],
+    "ingredients": [
+        "1 large eggplant, peeled and large diced",
+        "6 cloves garlic",
+        "4 tablespoons olive oil",
+        "2 teaspoons ground cumin",
+        "1/8 teaspoon cayenne pepper",
+        "1 lemon, juiced",
+        "2 tablespoons tahini",
+        "1 teaspoon salt",
+        "Pepper to taste",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baba Ghanoush from Reynolds Wrap\u00ae",
+    "url": "http://allrecipes.com/recipe/246798/baba-ghanoush-from-reynolds-wrap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baba-ghanoush-with-yogurt.json b/serverless-fleets/data/input/inferencing/recipes/baba-ghanoush-with-yogurt.json
new file mode 100644
index 000000000..34834a4fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baba-ghanoush-with-yogurt.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees  F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off.  Put eggplant in a mixing bowl.",
+        "Stir in the lemon juice, salt, olive oil, and plain yogurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl.  Stir in teryiaki sauce and garlic. Refrigerate until you are ready to serve."
+    ],
+    "ingredients": [
+        "2 large eggplants",
+        "1/4 cup lemon juice",
+        "1 pinch salt",
+        "1 tablespoon olive oil",
+        "1 cup plain yogurt",
+        "1/4 cup tahini",
+        "1/2 teaspoon teriyaki sauce",
+        "1 clove crushed garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baba Ghanoush with Yogurt",
+    "url": "http://allrecipes.com/recipe/14002/baba-ghanoush-with-yogurt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baba-ghanoush.json b/serverless-fleets/data/input/inferencing/recipes/baba-ghanoush.json
new file mode 100644
index 000000000..01990845d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baba-ghanoush.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.",
+        "Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water.  Remove from water, and peel skin off.",
+        "Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste.  Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.  Refrigerate for 3 hours before serving."
+    ],
+    "ingredients": [
+        "1 eggplant",
+        "1/4 cup lemon juice",
+        "1/4 cup tahini",
+        "2 tablespoons sesame seeds",
+        "2 cloves garlic, minced",
+        "salt and pepper to taste",
+        "1 1/2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baba Ghanoush",
+    "url": "http://allrecipes.com/recipe/14859/baba-ghanoush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baba-ghanuj.json b/serverless-fleets/data/input/inferencing/recipes/baba-ghanuj.json
new file mode 100644
index 000000000..d17d0756c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baba-ghanuj.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Prick eggplants all over with a fork; place on a baking sheet.",
+        "Roast eggplants in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes.",
+        "Thread garlic cloves on a skewer.",
+        "Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes.",
+        "Cool eggplants and garlic until easily handled, about 5 minutes. Peel and transfer to a food processor. Add lemon juice, tahini, and salt; process until smooth.",
+        "Drizzle eggplant mixture with olive oil and sprinkle with sumac."
+    ],
+    "ingredients": [
+        "2 pounds eggplant",
+        "4 cloves garlic, unpeeled",
+        "1/4 cup lemon juice",
+        "2 tablespoons tahini",
+        "1 1/4 teaspoons salt",
+        "1 tablespoon olive oil, or to taste",
+        "1 pinch ground sumac, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baba Ghanuj",
+    "url": "http://allrecipes.com/recipe/256541/baba-ghanuj/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babacis-potato-pierogi.json b/serverless-fleets/data/input/inferencing/recipes/babacis-potato-pierogi.json
new file mode 100644
index 000000000..5c13a05e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babacis-potato-pierogi.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.",
+        "Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour.  Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk.  When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well.  Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour.  If dough is too dry, add a little more milk; if too wet, add more flour.",
+        "On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness.  Using a glass, muffin cutter, or any rounded surface, cut out circles of dough.  Flour both sides of the circle and set aside in a single layer on wax paper.  Repeat process with remaining dough.",
+        "Mash the potatoes with the cottage cheese, salt and butter.  Place a spoonful of the filling slightly below the center of a circle of dough.  Fold the dough over and seal edges with fingertips.  Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.",
+        "Bring a large pot of salted water to a boil.  Drop in pierogis, a few at a time.  Cook for 1 to 2 minutes, or until they float to the top; drain.",
+        "Heat oil in a large skillet over medium-high heat.  Fry boiled pierogis in hot oil until crispy."
+    ],
+    "ingredients": [
+        "12 Yukon Gold potatoes, peeled and quartered",
+        "3 eggs",
+        "3 tablespoons cream cheese, divided",
+        "3 teaspoons milk, divided",
+        "2 cups all-purpose flour, divided",
+        "2 1/2 (8 ounce) containers cottage cheese",
+        "salt to taste",
+        "2 tablespoons butter",
+        "oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babaci's Potato Pierogi",
+    "url": "http://allrecipes.com/recipe/25341/babacis-potato-pierogi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babas-au-calvado-with-glazed-apple-rings-13170.json b/serverless-fleets/data/input/inferencing/recipes/babas-au-calvado-with-glazed-apple-rings-13170.json
new file mode 100644
index 000000000..420d0a64f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babas-au-calvado-with-glazed-apple-rings-13170.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Butter eight 1/3-cup ring molds. In the bowl of an electric mixer proof the yeast with the sugar in the milk for 5 minutes, or until the mixture is foamy. Stir in 1/4 cup of the flour, stir the mixture until it is smooth, and let the sponge rise, covered, in a warm place for 20 minutes, or until it is double in bulk. In a small bowl whisk together lightly the egg and the salt. To the yeast mixture add the remaining 1/2 cup flour in 2 batches alternately with the egg mixture, beating well after each addition. Beat in the butter, 1 piece at a time, beating well after each addition, and the cinnamon and beat the dough, scraping down the side of the bowl, for 3 minutes. (The dough will be very soft.) Divide the dough among the prepared ring molds set in a jelly-roll pan, let the babas rise, uncovered, for 15 minutes, or until they are just even with the tops of the molds, and bake even with the tops of the molds, and bake them in the middle of preheated 375\u00b0F. oven for 15 minutes, or until they are golden. Transfer the babas in the molds to a rack set over another jelly-roll pan and let them cool for 10 minutes, or until they are only warm.",
+        "In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 3 minutes. Remove the pan from the heat and stir in the Calvados.",
+        "In a small saucepan combine the jelly, the Calvados, and the sugar, bring the mixture to a boil, and simmer it, stirring, for 2 minutes.",
+        "Run a thin, sharp knife around the center and side of each mold and invert the babas onto the rack. Reserve 1/2 cup of the syrup in a measuring cup, spoon the remaining syrup, heated to warm, over the babas, reusing the syrup that drips into the pan, until it is all absorbed, and let the babas stand for 15 minutes. The babas may be prepared up to this point 1 day in advance, kept on the rack set over the jelly-roll pan, and covered with foil.",
+        "Brush the glaze, heated to warm, carefully over the babas. The babas may be glazed 1 hour in advance.",
+        "Reserve 6 to 8 small apple rings. Arrange the remaining apple rings decoratively in overlapping rings on each of 6 to 8 plates, top them with the babas, and garnish each baba with a spoonful of the cre\u00e8me fra\u00eeche. Fold the reserved apple rings in half and roll the halves into cones to resemble flower buds. Garnish each baba with an apple-ring \"bud\" and drizzle some of the reserved syrup around it."
+    ],
+    "ingredients": [
+        "1 1/2 teaspoons active dry yeast",
+        "1 tablespoon sugar",
+        "1/4 cup lukewarm milk",
+        "3/4 cup all-purpose flour",
+        "1 large egg",
+        "1/4 teaspoon salt",
+        "3 tablespoons unsalted butter, cut into pieces and softened",
+        "1/2 teaspoon cinnamon",
+        "1/2 cup sugar",
+        "1 cup water",
+        "1/3 cup Calvados",
+        "1/4 cup apple jelly",
+        "2 tablespoons Calvados",
+        "1 tablespoon sugar",
+        "glazed apple rings and cr\u00e8me fra\u00eeche for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Liqueur",
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Gourmet"
+    ],
+    "title": "Babas au Calvado with Glazed Apple Rings",
+    "url": "http://www.epicurious.com/recipes/food/views/babas-au-calvado-with-glazed-apple-rings-13170"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babas-best-sorrel-soup.json b/serverless-fleets/data/input/inferencing/recipes/babas-best-sorrel-soup.json
new file mode 100644
index 000000000..8a29f92f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babas-best-sorrel-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.",
+        "Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.",
+        "Puree soup with an immersion blender until mostly smooth before serving."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter",
+        "1 cup sliced onion",
+        "5 large cloves garlic, minced",
+        "12 cups tightly packed sorrel leaves, stems and veins removed",
+        "4 cups chicken stock",
+        "2 cups water",
+        "3 potatoes, peeled and diced",
+        "1 large carrot, peeled and cut into matchsticks",
+        "1 cup chopped fresh parsley",
+        "3 sprigs fresh dill, chopped, or to taste",
+        "1 tablespoon lemon juice",
+        "1 teaspoon freshly ground black pepper",
+        "1/4 teaspoon ground cayenne pepper, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baba's Best Sorrel Soup",
+    "url": "http://allrecipes.com/recipe/255604/babas-best-sorrel-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babas-thousand-island-dressing.json b/serverless-fleets/data/input/inferencing/recipes/babas-thousand-island-dressing.json
new file mode 100644
index 000000000..e5f769e15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babas-thousand-island-dressing.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk mayonnaise, eggs, Worcestershire sauce, relish, salt, and black pepper together in a bowl until smooth. Whisk in ketchup until desired color and consistency is reached."
+    ],
+    "ingredients": [
+        "2 cups mayonnaise (such as Hellman's\u00ae)",
+        "2 hard-cooked eggs, chopped",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons sweet pickle relish",
+        "salt and ground black pepper to taste",
+        "1 cup ketchup (such as Heinz\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BaBa's Thousand Island Dressing",
+    "url": "http://allrecipes.com/recipe/241620/babas-thousand-island-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babbies-special-200336.json b/serverless-fleets/data/input/inferencing/recipes/babbies-special-200336.json
new file mode 100644
index 000000000..a35f6ecfb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babbies-special-200336.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces apricot brandy",
+        "3/4 ounce heavy cream",
+        "Dash gin",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Milk/Cream",
+        "Alcoholic",
+        "Cocktail Party",
+        "Brandy",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Babbie's Special",
+    "url": "http://www.epicurious.com/recipes/food/views/babbies-special-200336"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babchas-meat-filled-varenyky-perogi.json b/serverless-fleets/data/input/inferencing/recipes/babchas-meat-filled-varenyky-perogi.json
new file mode 100644
index 000000000..1ed54b9cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babchas-meat-filled-varenyky-perogi.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.",
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain in a sieve or colander and rinse off excess fat with hot water.",
+        "Mash potatoes with milk in a bowl until smooth; stir in onion, garlic, 1 pinch salt, and pepper. Mix ground beef into potato mixture until filling is evenly combined.",
+        "Whisk flour and 4 teaspoons salt together in a deep bowl; stir in 1 cup water and eggs until dough is soft. Turn dough onto a floured surface and knead until smooth, 1 to 2 minutes. Divide dough into 4 equal parts and arrange on a baking sheet; cover with a damp towel or plastic wrap and let stand for 10 minutes.",
+        "Roll each piece of dough on a floured work surface until thin; cut into rounds using the rim of a large-mouth cup or large cookie cutter.",
+        "Spoon 1 to 2 tablespoons filling onto each round. Fold dough over filling creating a 1/2 circle; press edges together, sealing with a dash of water if needed. Arrange varenyky in a single layer on plates and cover with a clean towel.",
+        "Bring a pot of lightly salted water to a boil; cook 2 to 3 varenyky at a time in boiling water until cooked through and dough is puffed, about 4 minutes. Remove varenyky with a slotted spoon and repeat with remaining varenyky."
+    ],
+    "ingredients": [
+        "Filling:",
+        "12 potatoes",
+        "2 pounds lean ground beef",
+        "1/2 cup milk",
+        "1 large onion, minced",
+        "2 cloves garlic, minced",
+        "1 pinch salt and ground black pepper",
+        "Varenyky Dough:",
+        "8 cups all-purpose flour",
+        "4 teaspoons salt",
+        "1 cup water",
+        "4 eggs",
+        "1 tablespoon water, or as needed (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babcha's Meat-Filled Varenyky (Perogies)",
+    "url": "http://allrecipes.com/recipe/234950/babchas-meat-filled-varenyky-perogi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babe-ruth-bars-ii.json b/serverless-fleets/data/input/inferencing/recipes/babe-ruth-bars-ii.json
new file mode 100644
index 000000000..642a995f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babe-ruth-bars-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.",
+        "In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "1 cup corn syrup",
+        "1 cup peanut butter",
+        "6 cups cornflakes cereal",
+        "1 cup roasted Spanish peanuts",
+        "4 (1.5 ounce) bars milk chocolate candy bars"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babe Ruth Bars II",
+    "url": "http://allrecipes.com/recipe/25788/babe-ruth-bars-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babe-ruth-bars.json b/serverless-fleets/data/input/inferencing/recipes/babe-ruth-bars.json
new file mode 100644
index 000000000..b2c4e2650
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babe-ruth-bars.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.",
+        "Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars."
+    ],
+    "ingredients": [
+        "1 cup peanut butter",
+        "1 cup white corn syrup",
+        "1/2 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "6 cups cornflakes cereal",
+        "1 cup semisweet chocolate chips",
+        "2/3 cup peanuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babe Ruth Bars",
+    "url": "http://allrecipes.com/recipe/10884/babe-ruth-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babickas-walnut-cake.json b/serverless-fleets/data/input/inferencing/recipes/babickas-walnut-cake.json
new file mode 100644
index 000000000..37976c841
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babickas-walnut-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 320 degrees F (160 degrees C). Grease a 9-inch square baking dish.",
+        "Beat eggs and 3/4 cup plus 2 tablespoons sugar in a large bowl using an electric mixer fitted with the whisk attachment until smooth. Carefully add 1/2 cup plus 3 tablespoons flour, ground walnuts, and baking powder; mix batter thoroughly until there are no lumps. Pour batter into the baking dish.",
+        "Bake cake in the preheated oven until barely set, about 5 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and bake until golden, 25 to 30 minutes. Let it cool for a few minutes in the baking dish before transferring it to a wire rack to cool completely, about 45 minutes.",
+        "Beat butter, 1/2 cup white sugar, and egg yolk together in a bowl with the electric mixer until creamy and smooth. Add cocoa powder to cream filling and mix to combine.",
+        "Cut the cooled cake carefully in half horizontally. Place one layer on a serving plate and spread half of the cream filling on it. Top with the second layer. Scoop the rest of the filling onto the cake and smooth evenly over the top, letting excess filling drip down the sides."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "3/4 cup white sugar",
+        "2 tablespoons white sugar",
+        "1/2 cup all-purpose flour",
+        "3 tablespoons all-purpose flour",
+        "5 tablespoons ground walnuts",
+        "1 teaspoon baking powder",
+        "Cream Filling:",
+        "1 cup butter",
+        "1/2 cup white sugar, or to taste",
+        "1 egg yolk",
+        "2 tablespoons cocoa powder, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babicka's Walnut Cake",
+    "url": "http://allrecipes.com/recipe/245490/babickas-walnut-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babka-i.json b/serverless-fleets/data/input/inferencing/recipes/babka-i.json
new file mode 100644
index 000000000..2608d6660
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babka-i.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.",
+        "Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.",
+        "In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture.  Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.",
+        "If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.",
+        "Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.",
+        "Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.",
+        "In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.",
+        "Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.",
+        "Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.",
+        "Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "1/2 pound unsalted butter, at room temperature",
+        "1 (0.6 ounce) cake cake yeast",
+        "1/2 cup warm water (110 degrees F/45 degrees C)",
+        "4 eggs, room temperature",
+        "4 egg yolks, room temperature",
+        "1 cup white sugar",
+        "1 teaspoon salt",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon orange liqueur (optional)",
+        "3 tablespoons grated orange zest",
+        "1 tablespoon grated lemon zest",
+        "10 cups all-purpose flour, or as needed",
+        "1 1/2 cups dried currants",
+        "1 1/2 cups raisins",
+        "1 1/2 cups golden raisins",
+        "1 cup chopped slivered almonds",
+        "Topping:",
+        "1 cup all-purpose flour",
+        "1/2 cup packed brown sugar",
+        "1 teaspoon ground cinnamon",
+        "4 tablespoons butter",
+        "1 eggs",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babka I",
+    "url": "http://allrecipes.com/recipe/6711/babka-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babka-ii.json b/serverless-fleets/data/input/inferencing/recipes/babka-ii.json
new file mode 100644
index 000000000..71a63a88a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babka-ii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a small mixing bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.",
+        "In a large bowl, combine the yeast mixture, 2 cups of the flour, the whole eggs, egg yolks, sugar, milk and orange zest; mix well. Add the remaining flour, 1 cup at a time, until the dough comes together. Turn the dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.",
+        "Flatten the dough out with your hands and smear 1/3 cup of the butter on the dough. Fold up the dough and knead gently to incorporate the butter into the dough. Repeat this twice until all of the butter is incorporated. Use the same method to incorporate the raisins.",
+        "Lightly oil a large mixing bowl. Place the dough in the bowl and turn the dough to coat with oil. Cover with a damp cloth and let stand in a warm place until doubled in volume; about 1 hour.",
+        "Preheat oven to 350 degrees F(175 degrees C).",
+        "Turn the dough onto a lightly floured surface and divide into two equal size pieces. Form each piece into a loaf and place them in two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled, about 40 minutes.",
+        "Brush the tops of the loaves with egg whites and bake at 350 degrees F(175 degrees C) until the top of the loaves are golden and the bottom of the loaves sound hollow when tapped, about 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "8 cups all-purpose flour",
+        "3 eggs",
+        "4 eggs, separated",
+        "1 cup white sugar",
+        "2 cups milk",
+        "1 tablespoon grated orange zest",
+        "1 cup butter, melted",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babka II",
+    "url": "http://allrecipes.com/recipe/16236/babka-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babka-iii.json b/serverless-fleets/data/input/inferencing/recipes/babka-iii.json
new file mode 100644
index 000000000..ac639b669
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babka-iii.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Warm the milk in a small saucepan until it bubbles, then remove from heat. Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Pour into cooled milk and beat well. Let rise in a warm place until bubbly.",
+        "Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture. Mix in flour, 1 cup at a time, beating well after each addition. When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes. Gently knead in raisins.",
+        "Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes. Deflate the dough and let rise again until doubled in volume, about 30 minutes.",
+        "Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full. Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).",
+        "In a small bowl, beat egg with 2 tablespoons water. Lightly brush this mixture onto the risen loaves. Bake in preheated oven 10 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake for 30 minutes more. Reduce oven temperature to 275 degrees F (135 degrees C) and bake for another 15 to 20 minutes, until golden brown.",
+        "Let loaves stand 5 to 10 minutes before removing from pans.  Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall). Change position of loaves during cooling period."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1/3 cup all-purpose flour",
+        "2 1/2 (.25 ounce) packages active dry yeast",
+        "3 teaspoons white sugar",
+        "1/2 cup warm water (110 degrees F/45 degrees C)",
+        "2 eggs",
+        "10 egg yolks",
+        "3/4 cup butter, melted",
+        "2 teaspoons vanilla extract",
+        "2 teaspoons lemon zest",
+        "5 cups all-purpose flour",
+        "3/4 cup raisins",
+        "1 egg",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babka III",
+    "url": "http://allrecipes.com/recipe/17976/babka-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babos-chili.json b/serverless-fleets/data/input/inferencing/recipes/babos-chili.json
new file mode 100644
index 000000000..e2cb84184
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babos-chili.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute.  Stir beef, green bell pepper, chili powder, cumin, celery seed, basil, chile pepper, bay leaves, and salt into onion mixture; cook and stir until beef is no longer red in the center, about 10 minutes.",
+        "Stir tomatoes into beef mixture, decrease heat to low, and simmer for 4 hours.",
+        "Stir kidney beans and cocoa powder into the chili; cook, stirring occasionally, for 1 hour more."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 large onion, chopped",
+        "3 cloves garlic, minced",
+        "1 pound beef chuck, cubed",
+        "1  green bell pepper, finely chopped",
+        "\u00bc cup chili powder",
+        "1 teaspoon ground cumin",
+        "\u00bd teaspoon celery seed",
+        "\u00bd teaspoon dried basil",
+        "1  dried chile pepper",
+        "2  bay leaves",
+        "1 pinch salt",
+        "4 (16 ounce) cans tomatoes",
+        "4 (14.5 ounce) cans kidney beans, rinsed and drained",
+        "1 tablespoon unsweetened cocoa powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babo's Chili",
+    "url": "http://allrecipes.com/recipe/238303/babos-chili/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/babs-bread-and-butter-pickles.json b/serverless-fleets/data/input/inferencing/recipes/babs-bread-and-butter-pickles.json
new file mode 100644
index 000000000..a5a7960eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babs-bread-and-butter-pickles.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.",
+        "Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.",
+        "Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.",
+        "Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months."
+    ],
+    "ingredients": [
+        "9 cups 1/4-inch thick cucumber slices",
+        "6 (1 pint) canning jars with lids and rings",
+        "1 tablespoon pickling spice",
+        "1 tablespoon ground turmeric",
+        "3 cups distilled white vinegar",
+        "3 cups water",
+        "1 1/2 cups sugar",
+        "4 teaspoons sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bab's Bread and Butter Pickles",
+    "url": "http://allrecipes.com/recipe/223592/babs-bread-and-butter-pickles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babs-lemon-poppy-seed-muffins.json b/serverless-fleets/data/input/inferencing/recipes/babs-lemon-poppy-seed-muffins.json
new file mode 100644
index 000000000..fb37c3e26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babs-lemon-poppy-seed-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.",
+        "Stir flour, poppy seeds, baking powder, and baking soda together in a bowl.",
+        "Cream the sugar and butter together in a large bowl. Add the whole egg, then the egg yolk, allowing each to blend into the butter mixture before adding the next.",
+        "Stir sour cream, vanilla, lemon peel, and lemon extract into the sugar mixture until well combined. Add flour mixture to sour cream mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling each cup about 3/4 full.",
+        "Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons poppy seeds",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "2/3 cup sugar",
+        "1/3 cup butter, melted",
+        "1 egg, lightly beaten",
+        "1 egg yolk, beaten",
+        "2/3 cup sour cream",
+        "3/4 teaspoon vanilla extract",
+        "1/2 teaspoon lemon peel",
+        "1/4 teaspoon lemon extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Babs' Lemon Poppy Seed Muffins",
+    "url": "http://allrecipes.com/recipe/233569/babs-lemon-poppy-seed-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babs-new-england-seafood-chowder.json b/serverless-fleets/data/input/inferencing/recipes/babs-new-england-seafood-chowder.json
new file mode 100644
index 000000000..4e8f4e2b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babs-new-england-seafood-chowder.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Melt butter in a Dutch oven over medium heat. Cook and stir bacon in melted butter until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes.",
+        "Stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. Sprinkle flour over the mixture and stir; cook for 2 minutes. Fold potatoes into the mixture. Pour seafood stock over the mixture. Add bay leaves. Bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes.",
+        "Stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. Continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. Garnish with parsley to serve."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "2 slices bacon, cut into small pieces",
+        "1 large sweet onion (such as Vidalia\u00ae), diced",
+        "4 celery ribs, diced",
+        "2 cloves garlic, minced",
+        "1 tablespoon dried thyme",
+        "1 tablespoon ground black pepper",
+        "1 tablespoon seafood seasoning (such as Old Bay\u00ae)",
+        "1 tablespoon smoked paprika",
+        "1 cup all-purpose flour",
+        "2 cups diced new potatoes",
+        "1 quart seafood stock",
+        "2 bay leaves",
+        "2 (12 fluid ounce) cans evaporated milk",
+        "2 pounds cod fillets, cut into chunks",
+        "1 pound bay scallops",
+        "1 pound chopped fresh clam meat",
+        "1 pound peeled and deveined shrimp",
+        "1/2 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bab's New England Seafood Chowder",
+    "url": "http://allrecipes.com/recipe/231659/babs-new-england-seafood-chowder/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babs-south-of-the-border-taco-dip.json b/serverless-fleets/data/input/inferencing/recipes/babs-south-of-the-border-taco-dip.json
new file mode 100644
index 000000000..d4bc06e19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babs-south-of-the-border-taco-dip.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.",
+        "Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.",
+        "In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.",
+        "Spread the cooled beef mixture over the cream cheese.",
+        "Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.",
+        "Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.",
+        "Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "2 cloves garlic, minced",
+        "2 chipotle peppers in adobo sauce, minced",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon chili powder",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 red bell pepper, diced",
+        "2 teaspoons lime juice, or as needed",
+        "1 cup chopped fresh tomato",
+        "1 (6 ounce) can sliced black olives, drained",
+        "2 cups shredded Cheddar cheese",
+        "2 cups chopped iceberg lettuce, divided",
+        "1/2 cup chopped green onion",
+        "1 (16 ounce) jar taco sauce",
+        "2 avocados - peeled, pitted, and diced",
+        "2 lime, zested and juiced",
+        "1/2 cup sour cream",
+        "1/2 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bab's South of the Border Taco Dip",
+    "url": "http://allrecipes.com/recipe/219888/babs-south-of-the-border-taco-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/babs-turkey-mushroom-lasagna-rolls.json b/serverless-fleets/data/input/inferencing/recipes/babs-turkey-mushroom-lasagna-rolls.json
new file mode 100644
index 000000000..560f570b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/babs-turkey-mushroom-lasagna-rolls.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spray a large baking dish with cooking spray.",
+        "Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and reserve pasta in a bowl of cold water.",
+        "Heat olive oil in a large skillet over medium-high heat. Cook and stir turkey, mushrooms, Italian seasoning, salt, and black pepper until turkey is evenly browned.",
+        "Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.",
+        "Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.",
+        "Drain lasagna noodles.",
+        "Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.",
+        "Spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle.",
+        "Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls.",
+        "Pour remaining marinara sauce over lasagna rolls.",
+        "Bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. Sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven.",
+        "Continue baking until cheese is melted, about 5 minutes more."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "8 uncooked lasagna noodles",
+        "2 tablespoons olive oil",
+        "1 pound ground turkey",
+        "1 (8 ounce) package sliced fresh mushrooms",
+        "2 tablespoons Italian seasoning",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "2 cloves garlic, minced",
+        "1 (20 ounce) jar marinara sauce",
+        "1/2 cup shredded mozzarella cheese",
+        "1/2 cup ricotta cheese",
+        "1/4 cup grated Parmesan cheese",
+        "1 1/2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bab's Turkey Mushroom Lasagna Rolls",
+    "url": "http://allrecipes.com/recipe/220849/babs-turkey-mushroom-lasagna-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-back-ribs-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baby-back-ribs-recipe.json
new file mode 100644
index 000000000..26b6ce896
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-back-ribs-recipe.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.",
+        "Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.",
+        "Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.",
+        "Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks."
+    ],
+    "ingredients": [
+        "2 racks baby back ribs (about 2 1/2 pounds)",
+        "1 recipe Bourbon Barbecue Sauce, recipe follows",
+        "1/2 cup steak sauce",
+        "1/2 cup bourbon or good dark beer",
+        "2 tablespoons Worcestershire sauce",
+        "1/4 cup packed dark brown sugar",
+        "1 teaspoon regular or grainy Dijon mustard",
+        "2 pinches red pepper flakes",
+        "Kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "American",
+        "Southern Recipes",
+        "Ribs Recipes",
+        "Meat",
+        "Pork",
+        "Barbecuing"
+    ],
+    "title": "Baby Back Ribs",
+    "url": "http://www.foodnetwork.com/recipes/dave-lieberman/baby-back-ribs-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-back-ribs-with-spicy-papaya-sauc.json b/serverless-fleets/data/input/inferencing/recipes/baby-back-ribs-with-spicy-papaya-sauc.json
new file mode 100644
index 000000000..262a6f49c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-back-ribs-with-spicy-papaya-sauc.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds. Place the ribs into a 9x13 inch glass baking dish, and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate 6 hours to overnight (overnight is best).",
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Remove the ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.",
+        "Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade."
+    ],
+    "ingredients": [
+        "1 clove garlic, minced",
+        "1 cup papaya - peeled, seeded and cubed",
+        "1/2 cup water",
+        "1/2 cup white wine",
+        "1/2 cup honey",
+        "1/4 cup tomato paste",
+        "4 pounds pork spareribs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Back Ribs with Spicy Papaya Sauce",
+    "url": "http://allrecipes.com/recipe/169923/baby-back-ribs-with-spicy-papaya-sauc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-back-ribs.json b/serverless-fleets/data/input/inferencing/recipes/baby-back-ribs.json
new file mode 100644
index 000000000..9ecc0bf52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-back-ribs.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.",
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired."
+    ],
+    "ingredients": [
+        "2 pounds pork baby back ribs",
+        "1 (18 ounce) bottle barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Back Ribs",
+    "url": "http://allrecipes.com/recipe/16091/baby-back-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-beet-salad-106728.json b/serverless-fleets/data/input/inferencing/recipes/baby-beet-salad-106728.json
new file mode 100644
index 000000000..f695485d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-beet-salad-106728.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil. Place the packets on a baking sheet and bake at 350\u00b0F until very tender, about 1 hour. When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl. Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves."
+    ],
+    "ingredients": [
+        "2 pounds yellow or red baby beets, trimmed",
+        "3 tablespoons olive oil",
+        "2 tablespoons red-wine vinegar",
+        "Salt and freshly ground black pepper, to taste",
+        "1/3 cup small fresh mint leaves, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Vegetable",
+        "Bake",
+        "Roast",
+        "Quick & Easy",
+        "Vinegar",
+        "Mint",
+        "Beet",
+        "Spring",
+        "Parade"
+    ],
+    "title": "Baby Beet Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-beet-salad-106728"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-beet-salad.json b/serverless-fleets/data/input/inferencing/recipes/baby-beet-salad.json
new file mode 100644
index 000000000..6d22b8c23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-beet-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir the beets, oranges, onion, vinegar, and orange juice together in a bowl; serve immediately or chill until needed."
+    ],
+    "ingredients": [
+        "4 (14 ounce) cans baby beets - drained, rinsed, and quartered",
+        "2 (15.5 ounce) cans mandarin oranges, drained",
+        "1 large purple onion, cut into chunks",
+        "2 cups apple cider vinegar",
+        "2 cups orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Beet Salad",
+    "url": "http://allrecipes.com/recipe/215064/baby-beet-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-bellini-238632.json b/serverless-fleets/data/input/inferencing/recipes/baby-bellini-238632.json
new file mode 100644
index 000000000..626ebf8cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-bellini-238632.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "1. Pour 1 tablespoon peach concentrate into each glass.",
+        "2. Fill each Champagne glass two-thirds full with sparkling cider.",
+        "3. Drop 2 raspberries into each Champagne flute and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups peach concentrate, chilled*",
+        "4 bottles (750 ml bottle) sparkling cider such as Martinelli's, chilled",
+        "48 raspberries**",
+        "*If you cannot find peach concentrate or pur\u00e9e, buy frozen peaches and pur\u00e9e.",
+        "**Raspberries are generally sold in either 1/2-pint or 6-ounce packages; you'll need more than one 1/2 pint or one package for this recipe."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Non-Alcoholic",
+        "Berry",
+        "Fruit",
+        "Brunch",
+        "Cocktail Party",
+        "Mother's Day",
+        "Wedding",
+        "Raspberry",
+        "Peach",
+        "Summer",
+        "Engagement Party",
+        "Drink",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baby Bellini",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-bellini-238632"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-blintz-stacks.json b/serverless-fleets/data/input/inferencing/recipes/baby-blintz-stacks.json
new file mode 100644
index 000000000..8d020b178
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-blintz-stacks.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.",
+        "Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.",
+        "Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.",
+        "To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices."
+    ],
+    "ingredients": [
+        "1 (24 ounce) carton cottage cheese",
+        "2 fresh peaches - peeled, pitted and chopped",
+        "3 tablespoons white sugar",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon almond extract",
+        "1/2 cup sour cream",
+        "2 tablespoons brown sugar",
+        "1 1/2 cups all-purpose flour",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground nutmeg",
+        "2 cups milk",
+        "2 eggs",
+        "2 tablespoons melted butter",
+        "1/2 teaspoon vanilla extract",
+        "2 fresh peaches, pitted and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Blintz Stacks",
+    "url": "http://allrecipes.com/recipe/212779/baby-blintz-stacks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-blt.json b/serverless-fleets/data/input/inferencing/recipes/baby-blt.json
new file mode 100644
index 000000000..d142961b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-blt.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.",
+        "In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.",
+        "Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled."
+    ],
+    "ingredients": [
+        "1 pound bacon, cooked and crumbled",
+        "1/2 cup mayonnaise",
+        "1/4 cup green onions, chopped",
+        "2 tablespoons chopped fresh parsley",
+        "24 cherry tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby BLT",
+    "url": "http://allrecipes.com/recipe/39643/baby-blt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-blue-punch.json b/serverless-fleets/data/input/inferencing/recipes/baby-blue-punch.json
new file mode 100644
index 000000000..79d5a9aa7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-blue-punch.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1513191.jpg",
+    "ingredients": [
+        "1 (0.13 ounce) package blue, berry flavored unsweetened drink mix",
+        "1 (2 liter) bottle lemon-lime flavored carbonated beverage",
+        "1 (64 fluid ounce) bottle white cranberry juice",
+        "8 scoops vanilla ice cream",
+        "1 cup white sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Blue Punch",
+    "url": "http://allrecipes.com/recipe/70551/baby-blue-punch/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-bok-choy-and-beef-noodle-soup-with-warm-spices.json b/serverless-fleets/data/input/inferencing/recipes/baby-bok-choy-and-beef-noodle-soup-with-warm-spices.json
new file mode 100644
index 000000000..01ca9b12e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-bok-choy-and-beef-noodle-soup-with-warm-spices.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Peel the ginger, cut it into thin slices and crush each slice with the flat side of a chef's knife.",
+        "In a large Dutch oven or other heavy pot over medium-high heat, warm the oil. Add the onion and saut\u00e9 until softened, about 3 minutes. Add the cinnamon sticks and star anise and cook, stirring constantly, until fragrant and the cinnamon sticks begin to uncurl, about 2 minutes. Add the crushed ginger, garlic and chili paste and cook, stirring constantly, until fragrant, about 45 seconds. Add the stock, soy sauce and 4 1/2 cups water. Increase the heat to high, cover and bring to a boil. Stir in the beef and return to a boil. Reduce the heat to low, cover partially and simmer until the beef is very tender, about 1 1/2 hours.",
+        "Meanwhile, trim the bottom ends of the bok choy and cut each head lengthwise into quarters. In a large saucepan over high heat, bring 4 quarts water to a boil. Stir in the 1 Tbs. salt and the noodles, return to a boil and cook until the noodles are tender, about 3 minutes. Drain the noodles, rinse well under warm running water and drain well again. Divide the noodles evenly among 6 to 8 warmed bowls.",
+        "Using a slotted spoon, remove and discard the cinnamon sticks, star anise and ginger from the broth. Add the bok choy and cook until just tender-crisp, about 5 minutes. Add half of the green onions and stir to combine.",
+        "Taste the soup and adjust the seasonings with salt. Ladle the soup over the noodles, distributing the beef and bok choy equally. Garnish with the remaining green onions and serve immediately. Serves 6 to 8.",
+        "Adapted from Williams-Sonoma",
+        "New Flavors for Soup",
+        ", by Adam Ried (Oxmoor House, 2008)."
+    ],
+    "ingredients": [
+        "4-inch piece fresh ginger",
+        "2 Tbs. canola oil",
+        "1 yellow onion, thinly sliced",
+        "4 cinnamon sticks",
+        "1 whole star anise",
+        "5 garlic cloves, crushed and thinly sliced",
+        "2 tsp. Asian chili garlic paste",
+        "4 cups chicken stock or low-sodium chicken broth",
+        "1/2 cup soy sauce",
+        "2 lb. beef blade steak, trimmed and cut into slices 1/4 inch thick",
+        "5 baby bok choy, about 1 1/2 lb. total",
+        "1 Tbs. kosher salt, plus more, to taste",
+        "1 1/2 lb. fresh Chinese wheat noodles",
+        "4 green onions, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Baby Bok Choy and Beef Noodle Soup with Warm Spices",
+    "url": "http://www.williams-sonoma.com/recipe/baby-bok-choy-and-beef-noodle-soup-with-warm-spices.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-bok-choy-and-shiitake-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/baby-bok-choy-and-shiitake-stir-fry.json
new file mode 100644
index 000000000..efa8f9755
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-bok-choy-and-shiitake-stir-fry.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.",
+        "Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.",
+        "Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately."
+    ],
+    "ingredients": [
+        "1/2 cup low-sodium chicken or mushroom broth",
+        "2 tablespoons oyster sauce",
+        "2 tablespoons rice wine or dry sherry",
+        "2 teaspoons cornstarch",
+        "1 1/2 tablespoons peanut or vegetable oil",
+        "2 medium garlic cloves, minced",
+        "1 (1 1/2 inch) piece ginger root, peeled and minced",
+        "1/2 teaspoon kosher salt",
+        "3 1/2 ounces shiitake mushrooms, stems discarded and caps sliced",
+        "1 1/4 pounds baby bok choy, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Bok Choy and Shiitake Stir-Fry",
+    "url": "http://allrecipes.com/recipe/254688/baby-bok-choy-and-shiitake-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-bok-choy-with-garlic.json b/serverless-fleets/data/input/inferencing/recipes/baby-bok-choy-with-garlic.json
new file mode 100644
index 000000000..6cc2168e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-bok-choy-with-garlic.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/4 cup minced garlic, or to taste",
+        "2 (14 ounce) cans chicken broth",
+        "6 heads baby bok choy, trimmed",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Bok Choy with Garlic",
+    "url": "http://allrecipes.com/recipe/218139/baby-bok-choy-with-garlic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-brussels-sprouts-with-buttered-pecans-236381.json b/serverless-fleets/data/input/inferencing/recipes/baby-brussels-sprouts-with-buttered-pecans-236381.json
new file mode 100644
index 000000000..d1a6002d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-brussels-sprouts-with-buttered-pecans-236381.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.",
+        "While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.",
+        "Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and saut\u00e9, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve."
+    ],
+    "ingredients": [
+        "1/2 cup pecan halves, cut crosswise into thirds",
+        "3 tablespoons unsalted butter",
+        "3/4 teaspoon salt",
+        "2 pounds baby Brussels sprouts, trimmed",
+        "1/2 tablespoon minced garlic",
+        "1 teaspoon fresh lemon juice, or to taste",
+        "1/4 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Side",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Pecan",
+        "Fall",
+        "Brussel Sprout",
+        "Boil",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baby Brussels Sprouts with Buttered Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-brussels-sprouts-with-buttered-pecans-236381"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-carrot-bars.json b/serverless-fleets/data/input/inferencing/recipes/baby-carrot-bars.json
new file mode 100644
index 000000000..eb70ef2e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-carrot-bars.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl.  Add in the baking soda, salt and flour.  Stir in the jar of baby carrots, raw carrots, raisins and walnuts.  Mix well.",
+        "Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes.   Check after 20 minutes by inserting clean knife into center.  Knife should come out clean.  Cool thoroughly before cutting.",
+        "To Make Frosting:  Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla.  Frost cooled bars."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "3/4 teaspoon ground cinnamon",
+        "3/4 cup vegetable oil",
+        "1 teaspoon baking soda",
+        "2 eggs",
+        "1/2 teaspoon salt",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "7 1/2 ounces junior baby food carrots",
+        "1/2 cup fresh carrots, ground",
+        "1/4 cup raisins",
+        "1/4 cup chopped walnuts",
+        "1 (12 ounce) container softened cream cheese",
+        "1/4 cup butter, softened",
+        "2 cups confectioners' sugar",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Carrot Bars",
+    "url": "http://allrecipes.com/recipe/10976/baby-carrot-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-carrot-confit-with-orange-juice-and-cumin-242121.json b/serverless-fleets/data/input/inferencing/recipes/baby-carrot-confit-with-orange-juice-and-cumin-242121.json
new file mode 100644
index 000000000..d3521f4f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-carrot-confit-with-orange-juice-and-cumin-242121.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "4 bunches baby carrots with green tops attached, tops trimmed to 1 1/2 inches, carrots peeled (about 24)",
+        "1 1/4 cups fresh orange juice",
+        "1 teaspoon ground cumin",
+        "2 tablespoons (1/4 stick) butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Braise",
+        "Vegetarian",
+        "Orange",
+        "Carrot",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baby Carrot Confit with Orange Juice and Cumin",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-carrot-confit-with-orange-juice-and-cumin-242121"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-carrot-crudites-with-green-onion-and-mint-dip-105647.json b/serverless-fleets/data/input/inferencing/recipes/baby-carrot-crudites-with-green-onion-and-mint-dip-105647.json
new file mode 100644
index 000000000..378af318e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-carrot-crudites-with-green-onion-and-mint-dip-105647.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.",
+        "Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "1/3 cup plain yogurt",
+        "1/3 cup chopped fresh mint",
+        "2 green onions, minced",
+        "1 teaspoon white wine vinegar",
+        "1 1 and 1/4-pound acorn squash",
+        "1 1-pound package peeled baby carrots"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "No-Cook",
+        "Vegetarian",
+        "Yogurt",
+        "Mayonnaise",
+        "Mint",
+        "Carrot",
+        "Squash",
+        "Fall"
+    ],
+    "title": "Baby Carrot Crudites with Green Onion and Mint Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-carrot-crudites-with-green-onion-and-mint-dip-105647"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-carrots-and-brussels-sprouts-gla.json b/serverless-fleets/data/input/inferencing/recipes/baby-carrots-and-brussels-sprouts-gla.json
new file mode 100644
index 000000000..67d34d97d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-carrots-and-brussels-sprouts-gla.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes.  Transfer carrots to bowl of ice water using slotted spoon.  Return water to boil.  Add sprouts and blanch until crisp-tender, about 5 minutes.  Transfer to another bowl of ice water.  Drain vegetables, and refrigerate if making ahead.",
+        "Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet.  Stir until sugar dissolves.  Boil until reduced by half, about 7 minutes.  Can be prepared 6 hours ahead; return to boil before continuing. Add carrots.  Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes.  Add Brussels sprouts and pepper.  Cook until heated through, stirring occasionally, about 4 minutes."
+    ],
+    "ingredients": [
+        "2 pounds baby carrots",
+        "2 pounds Brussels sprouts, trimmed and scored",
+        "1 1/2 cups chicken broth",
+        "6 tablespoons butter",
+        "1/3 cup packed brown sugar",
+        "1 tablespoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper",
+    "url": "http://allrecipes.com/recipe/13516/baby-carrots-and-brussels-sprouts-gla/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-carrots-with-dill-butter.json b/serverless-fleets/data/input/inferencing/recipes/baby-carrots-with-dill-butter.json
new file mode 100644
index 000000000..4811e8686
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-carrots-with-dill-butter.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package baby carrots",
+        "2 tablespoons margarine",
+        "1 tablespoon chopped fresh dill",
+        "1 tablespoon fresh lemon juice",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Carrots with Dill Butter",
+    "url": "http://allrecipes.com/recipe/87201/baby-carrots-with-dill-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-does-cheese-soup-with-beer.json b/serverless-fleets/data/input/inferencing/recipes/baby-does-cheese-soup-with-beer.json
new file mode 100644
index 000000000..023a567d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-does-cheese-soup-with-beer.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large pot over medium heat, combine the milk, bouillon, Worcestershire sauce, hot pepper sauce and salt. Bring close to a boil.",
+        "In a small bowl, dissolve the cornstarch in the water and add to the soup, stirring well. Add the beer and the cheese sauce, reduce heat to low and mix well. Allow to heat through before serving."
+    ],
+    "ingredients": [
+        "2 quarts milk",
+        "1 1/2 tablespoons chicken bouillon powder",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon hot pepper sauce",
+        "1/2 tablespoon salt",
+        "6 tablespoons cornstarch",
+        "1/2 cup water",
+        "12 fluid ounces dark beer",
+        "1 (16 ounce) jar processed cheese sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Doe's Cheese Soup with Beer",
+    "url": "http://allrecipes.com/recipe/13066/baby-does-cheese-soup-with-beer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-egg-apple-and-rice-cereal.json b/serverless-fleets/data/input/inferencing/recipes/baby-egg-apple-and-rice-cereal.json
new file mode 100644
index 000000000..359f72fe5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-egg-apple-and-rice-cereal.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Steam or boil diced apples until very tender, about 30 minutes. Drain if necessary and mash or puree until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.",
+        "Meanwhile, place your egg in a small pot and cover with cold water. The water should be about an inch or so higher than the egg. Cover the pot with a lid. Over high heat, bring your egg to a rolling boil.",
+        "Remove from heat and let stand for 12 minutes.",
+        "Drain water and immediately run cold water over egg until cooled. Rapid cooling helps prevent a green ring from forming around the yolks.",
+        "Peel egg and place in a bowl. Mash very well and set aside.",
+        "Prepare baby rice cereal according to package directions, mixing until you have your desired consistency.",
+        "Combine mashed egg with 1/4 cup (60 mL) apple puree and 2 Tbsp (30 mL) prepared baby rice cereal in a bowl. Mash together well until you have your desired consistency. Add a little breast milk or formula to thin if you like."
+    ],
+    "ingredients": [
+        "2 apples, peeled, cored and diced",
+        "1 large egg",
+        "2 tablespoons prepared baby rice cereal or baby oatmeal (suitable for 6-month-old baby)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Egg, Apple and Rice Cereal",
+    "url": "http://allrecipes.com/recipe/246988/baby-egg-apple-and-rice-cereal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-eggplant-olive-and-herb-cheese-frittata-231080.json b/serverless-fleets/data/input/inferencing/recipes/baby-eggplant-olive-and-herb-cheese-frittata-231080.json
new file mode 100644
index 000000000..fbde7f313
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-eggplant-olive-and-herb-cheese-frittata-231080.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.",
+        "Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "5 baby (plum-size) purple eggplants, stemmed, split lengthwise",
+        "4 large eggs",
+        "3 tablespoons coarsely chopped pitted brine-packed green olives",
+        "2 tablespoons chopped fresh basil",
+        "1/4 teaspoon salt",
+        "1 5.2-ounce package Boursin cheese with herbs and garlic, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Herb",
+        "Olive",
+        "Brunch",
+        "Quick & Easy",
+        "Eggplant",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baby Eggplant, Olive, and Herb-Cheese Frittata",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-eggplant-olive-and-herb-cheese-frittata-231080"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-bars.json b/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-bars.json
new file mode 100644
index 000000000..2a607ac58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-bars.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.",
+        "In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "2 cups white sugar",
+        "1 1/2 cups vegetable oil",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1 (4.5 ounce) jar carrot baby food",
+        "1 (4.5 ounce) jar apricot baby food",
+        "1 (4.5 ounce) jar applesauce baby food"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Food Cake Bars",
+    "url": "http://allrecipes.com/recipe/24993/baby-food-cake-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-i.json
new file mode 100644
index 000000000..ef3204a67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.",
+        "Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.",
+        "Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package moist yellow cake mix",
+        "1/2 cup white sugar",
+        "1 cup vegetable oil",
+        "4 eggs",
+        "1 (4 ounce) jar apricot baby food",
+        "1 (4 ounce) jar plum baby food",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Food Cake I",
+    "url": "http://allrecipes.com/recipe/7839/baby-food-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-ii.json
new file mode 100644
index 000000000..82ec066b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.",
+        "In a medium bowl, stir together the eggs, sugar, and oil. Combine the flour baking soda and salt, stir into the egg mixture. Finally, stir in the baby food. Pour the batter into the prepared pan.",
+        "Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool and frost with your favorite cream cheese frosting."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "2 cups white sugar",
+        "1 1/4 cups vegetable oil",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1 (2.5 ounce) jar applesauce baby food",
+        "1 (2.5 ounce) jar carrot baby food",
+        "1 (2.5 ounce) jar apricot baby food"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Food Cake II",
+    "url": "http://allrecipes.com/recipe/17850/baby-food-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-iii.json
new file mode 100644
index 000000000..f8d44e33e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-food-cake-iii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.",
+        "Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.",
+        "In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into the prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "3 eggs",
+        "3/4 cup vegetable oil",
+        "2 (4 ounce) jars plum baby food",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1 cup chopped walnuts",
+        "1/4 cup applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Food Cake III",
+    "url": "http://allrecipes.com/recipe/17352/baby-food-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-food-chicken-with-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/baby-food-chicken-with-vegetables.json
new file mode 100644
index 000000000..24ececf87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-food-chicken-with-vegetables.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place chicken in a pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain.",
+        "Place potato and carrot in another pot; cover with water. Bring to a boil; reduce heat and simmer until softened, about 15 minutes. Drain.",
+        "Place corn in a saucepan with 1/2 cup water. Bring to a boil; reduce heat; stir and cook until tender, 3 to 4 minutes. Drain.",
+        "Transfer corn to a food processor. Add chicken stock and puree until smooth, about 10 seconds. Add chicken, carrot, and potato. Puree until mixture is smooth and reaches desired texture."
+    ],
+    "ingredients": [
+        "1 chicken breast",
+        "water to cover",
+        "1 large red potato, chopped",
+        "1 large carrot, chopped",
+        "1/2 cup frozen corn",
+        "1/4 cup unsalted chicken stock"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Food Chicken with Vegetables",
+    "url": "http://allrecipes.com/recipe/247145/baby-food-chicken-with-vegetables/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-food-plum.json b/serverless-fleets/data/input/inferencing/recipes/baby-food-plum.json
new file mode 100644
index 000000000..5462f8ee6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-food-plum.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes.",
+        "Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4473902.jpg",
+    "ingredients": [
+        "4 plums - peeled, pitted, and cut into small chunks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Food: Plum",
+    "url": "http://allrecipes.com/recipe/247144/baby-food-plum/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-frisee-salad-232345.json b/serverless-fleets/data/input/inferencing/recipes/baby-frisee-salad-232345.json
new file mode 100644
index 000000000..30c9aa9ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-frisee-salad-232345.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Heat oven to 375\u00b0. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small saut\u00e9 pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.",
+        "In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese."
+    ],
+    "ingredients": [
+        "1/3 cup fig (or strawberry) jam",
+        "1 tbsp olive oil",
+        "1/4 tsp ground coriander",
+        "4 red baby beets, peeled and diced",
+        "4 golden baby beets, peeled and diced",
+        "1/2 cup coarsely chopped pecans",
+        "1 1/2 lb baby fris\u00e9e",
+        "4 tbsp finely crumbled goat cheese",
+        "5 tbsp sherry vinegar",
+        "1 shallot, finely diced",
+        "1 tbsp mustard seeds",
+        "1 tbsp dry mustard",
+        "1 tbsp honey",
+        "3 tbsp olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Berry",
+        "Leafy Green",
+        "Nut",
+        "Appetizer",
+        "Low Fat",
+        "Goat Cheese",
+        "Pecan",
+        "Beet",
+        "Summer",
+        "Self",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baby-Fris\u00e9e Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-frisee-salad-232345"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-greens-and-goat-cheese-wrap.json b/serverless-fleets/data/input/inferencing/recipes/baby-greens-and-goat-cheese-wrap.json
new file mode 100644
index 000000000..c8fd4007c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-greens-and-goat-cheese-wrap.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Lay the tortilla out flat, and arrange the baby greens across the tortilla. Sprinkle the cherry tomatoes, goat cheese, roasted red pepper, and mozzarella cheese evenly across the greens. Drizzle with balsamic vinegar and olive oil.",
+        "Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the wrap tightly."
+    ],
+    "ingredients": [
+        "1 (12 inch) whole wheat tortilla",
+        "1 cup mixed baby salad greens",
+        "4 cherry tomatoes, chopped",
+        "2 tablespoons crumbled goat cheese",
+        "2 tablespoons diced roasted red peppers",
+        "1/2 tablespoon shredded mozzarella cheese",
+        "balsamic vinegar to taste",
+        "olive oil to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Greens and Goat Cheese Wrap",
+    "url": "http://allrecipes.com/recipe/168357/baby-greens-and-goat-cheese-wrap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-greens-pear-walnut-and-blue-cheese-salad-107065.json b/serverless-fleets/data/input/inferencing/recipes/baby-greens-pear-walnut-and-blue-cheese-salad-107065.json
new file mode 100644
index 000000000..9b0e8be5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-greens-pear-walnut-and-blue-cheese-salad-107065.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.",
+        "Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons fresh lemon juice",
+        "1 tablespoon Dijon mustard",
+        "1 medium shallot, minced",
+        "1 1/2 teaspoons chopped fresh thyme",
+        "1/2 cup olive oil",
+        "1 5-ounce bag mixed baby greens",
+        "2 large ripe pears, halved, cored, thinly sliced lengthwise",
+        "1 cup crumbled blue cheese",
+        "1 cup walnuts, toasted, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Mustard",
+        "Nut",
+        "Side",
+        "No-Cook",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Pear",
+        "Walnut",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baby Greens, Pear, Walnut, and Blue Cheese Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-greens-pear-walnut-and-blue-cheese-salad-107065"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-greens-with-a-warm-gorgonzola-dr.json b/serverless-fleets/data/input/inferencing/recipes/baby-greens-with-a-warm-gorgonzola-dr.json
new file mode 100644
index 000000000..9a1f4a2a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-greens-with-a-warm-gorgonzola-dr.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.",
+        "Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.",
+        "Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "3/4 cup olive oil",
+        "1/3 cup red wine vinegar",
+        "1/4 cup white sugar",
+        "1 teaspoon salt",
+        "1 clove garlic, minced",
+        "2 ounces crumbled Gorgonzola cheese",
+        "6 cups mixed baby greens",
+        "2 tablespoons toasted sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Greens with a Warm Gorgonzola Dressing",
+    "url": "http://allrecipes.com/recipe/176869/baby-greens-with-a-warm-gorgonzola-dr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-greens-with-artisinal-cheeses-and-charcuterie-352590.json b/serverless-fleets/data/input/inferencing/recipes/baby-greens-with-artisinal-cheeses-and-charcuterie-352590.json
new file mode 100644
index 000000000..5e615f631
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-greens-with-artisinal-cheeses-and-charcuterie-352590.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Puree all ingredients in blender. Season to taste with salt and pepper.",
+        "Place fris\u00e9e and other greens in large bowl. Add 1/2 cup dressing; toss to coat. Season with salt and pepper. Divide greens among plates. Sprinkle cracked pepper over.",
+        "Arrange cheeses, meats, almonds, and olives or apples around greens and serve with baguette slices.",
+        "Available at natural foods stores and specialty foods stores, and from tienda.com.",
+        "If you can't find local meats and cheeses, go online. Buy cheeses at murrayscheese.com, or search for local sources at cheesesociety.org. For meats, try laquercia.us or zingermans.com."
+    ],
+    "ingredients": [
+        "1/2 cup extra-virgin olive oil",
+        "1/4 cup white wine vinegar",
+        "3 tablespoons quince paste (membrillo)*",
+        "1 medium shallot, thinly sliced",
+        "4 cups (loosely packed) baby fris\u00e9e",
+        "4 cups (loosely packed) assorted baby greens",
+        "Cracked black pepper",
+        "4 slices local goat cheese",
+        "4 small wedges local blue cheese",
+        "4 slices firm aged local cow's-milk or sheep's-milk cheese",
+        "12 slices artisanal salami",
+        "8 slices speck or prosciutto",
+        "1/2 cup Marcona almonds*",
+        "1/4 cup Lucques olives or other green olives or 1 small Granny Smith apple, cored, thinly sliced",
+        "Baguette slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Olive",
+        "Appetizer",
+        "High Fiber",
+        "Dinner",
+        "Blue Cheese",
+        "Goat Cheese",
+        "Almond",
+        "Prosciutto",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Baby Greens with Artisinal Cheeses and Charcuterie",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-greens-with-artisinal-cheeses-and-charcuterie-352590"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-greens-with-warm-goat-cheese-106043.json b/serverless-fleets/data/input/inferencing/recipes/baby-greens-with-warm-goat-cheese-106043.json
new file mode 100644
index 000000000..c0933e013
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-greens-with-warm-goat-cheese-106043.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.",
+        "Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.",
+        "Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then saut\u00e9 cheese until golden, about 30 seconds per side. Remove skillet from heat.",
+        "Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese."
+    ],
+    "ingredients": [
+        "1 large egg white",
+        "1 teaspoon water",
+        "2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log",
+        "2 tablespoons dry bread crumbs (preferably Japanese panko)",
+        "1 teaspoon cider vinegar",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon Dijon mustard",
+        "Pinch of sugar",
+        "1 tablespoon plus 1 teaspoon extra-virgin olive oil",
+        "2 cups mesclun (mixed baby salad greens; 1 oz)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Appetizer",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Goat Cheese",
+        "Winter",
+        "Healthy",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baby Greens with Warm Goat Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-greens-with-warm-goat-cheese-106043"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-guinness.json b/serverless-fleets/data/input/inferencing/recipes/baby-guinness.json
new file mode 100644
index 000000000..153b70328
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-guinness.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot."
+    ],
+    "ingredients": [
+        "2 fluid ounces coffee flavored liqueur",
+        "1/2 fluid ounce Irish cream liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Guinness",
+    "url": "http://allrecipes.com/recipe/74819/baby-guinness/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-kale-saute.json b/serverless-fleets/data/input/inferencing/recipes/baby-kale-saute.json
new file mode 100644
index 000000000..339401743
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-kale-saute.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.",
+        "Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.",
+        "Remove from heat and stir in pine nuts and golden raisins. Cool briefly before serving, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup pine nuts",
+        "1 tablespoon olive oil",
+        "1 onion, thinly sliced",
+        "1 clove garlic, minced",
+        "1 pound baby kale",
+        "salt and ground black pepper to taste",
+        "1/4 cup golden raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Kale Saute",
+    "url": "http://allrecipes.com/recipe/246627/baby-kale-saute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-lettuces-with-radishes.json b/serverless-fleets/data/input/inferencing/recipes/baby-lettuces-with-radishes.json
new file mode 100644
index 000000000..3f3806279
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-lettuces-with-radishes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small bowl, whisk together the vinegar, lemon juice and mustard. Slowly whisk in the olive oil and season with salt and pepper.",
+        "In a large bowl, toss together the baby greens, radishes, herbs and enough vinaigrette to lightly coat. Sprinkle with the chives and serve immediately with buttered crackers. Serves 4 to 6.",
+        "Williams-Sonoma Kitchen"
+    ],
+    "ingredients": [
+        "1/4 cup (2 fl. oz./60 ml) Champagne vinegar",
+        "1 1/2 tsp. fresh lemon juice",
+        "1 1/2 tsp. Dijon mustard",
+        "3/4 cup (6 fl. oz./180 ml) olive oil",
+        "Kosher salt and freshly ground pepper, to taste",
+        "4 heads assorted baby greens, such as red leaf lettuce, Little\n\u00a0 Gem lettuce, Bibb lettuce and radicchio, leaves separated",
+        "3 watermelon radishes, very thinly sliced",
+        "1/2 cup (1/2 oz./15 g) fresh herb leaves, such as parsley,\n\u00a0 chervil, dill and basil",
+        "2 Tbs. finely chopped fresh chives",
+        "Buttered whole grain crackers for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Baby Lettuces with Radishes and Spring Herbs",
+    "url": "http://www.williams-sonoma.com/recipe/baby-lettuces-with-radishes.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-lima-bean-soup-with-mustard-greens-peas-and-onions-106510.json b/serverless-fleets/data/input/inferencing/recipes/baby-lima-bean-soup-with-mustard-greens-peas-and-onions-106510.json
new file mode 100644
index 000000000..07932b289
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-lima-bean-soup-with-mustard-greens-peas-and-onions-106510.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Pur\u00e9e 1 cup lima beans with water in a blender until smooth, about 1 minute.",
+        "Cook onion and garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 6 minutes. Add pur\u00e9e, remaining lima beans, salt, and pepper and simmer, covered, stirring occasionally, 3 minutes. Stir in peas and mustard greens and simmer, covered, 3 minutes.",
+        "Stir in chives and season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 (1-pound) bag frozen baby lima beans, thawed (3 cups)",
+        "2 1/2 cups water",
+        "1 medium onion, finely chopped",
+        "1 large garlic clove, minced",
+        "3 tablespoons unsalted butter",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 cup frozen baby peas",
+        "2 cups coarsely chopped trimmed mustard greens",
+        "2 tablespoons chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Leafy Green",
+        "Onion",
+        "Quick & Easy",
+        "Lima Bean",
+        "Pea",
+        "Summer",
+        "Mustard Greens",
+        "Gourmet"
+    ],
+    "title": "Baby Lima Bean Soup with Mustard Greens, Peas, and Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-lima-bean-soup-with-mustard-greens-peas-and-onions-106510"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-lima-beans-and-corn-in-chive-cream-107762.json b/serverless-fleets/data/input/inferencing/recipes/baby-lima-beans-and-corn-in-chive-cream-107762.json
new file mode 100644
index 000000000..a83b1db43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-lima-beans-and-corn-in-chive-cream-107762.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.",
+        "Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon."
+    ],
+    "ingredients": [
+        "4 bacon slices, cut crosswise into 1/2-inch-wide pieces",
+        "1 medium onion, chopped",
+        "1 green bell pepper, cut into1/2-inch dice",
+        "1 (10-oz) package frozen baby lima beans",
+        "1 (10-oz) package frozen corn kernels",
+        "1 cup water",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1/2 cup heavy cream",
+        "2 tablespoons chopped fresh chives",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Side",
+        "Quick & Easy",
+        "Bacon",
+        "Corn",
+        "Lima Bean",
+        "Winter",
+        "Chive",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baby Lima Beans and Corn in Chive Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-lima-beans-and-corn-in-chive-cream-107762"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-peas-with-mustard-horseradish-butter-238069.json b/serverless-fleets/data/input/inferencing/recipes/baby-peas-with-mustard-horseradish-butter-238069.json
new file mode 100644
index 000000000..8fd9b5262
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-peas-with-mustard-horseradish-butter-238069.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Cook peas with water and salt in a 2-quart saucepan, covered, over moderate heat, until tender, 5 to 8 minutes.",
+        "Meanwhile, mash together remaining ingredients and salt and pepper to taste in a small bowl. Drain peas in a colander and return to pan, then stir in butter mixture."
+    ],
+    "ingredients": [
+        "1 (10-ounce) package frozen baby peas",
+        "1/4 cup water",
+        "1/4 teaspoon salt",
+        "2 1/2 tablespoons unsalted butter, softened",
+        "1 tablespoon finely chopped shallot",
+        "2 teaspoons bottled horseradish (not drained)",
+        "1 teaspoon grainy mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Onion",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Horseradish",
+        "Pea",
+        "Shallot",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baby Peas with Mustard Horseradish Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-peas-with-mustard-horseradish-butter-238069"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-potatoes-with-parsley-and-lemon-butter-104722.json b/serverless-fleets/data/input/inferencing/recipes/baby-potatoes-with-parsley-and-lemon-butter-104722.json
new file mode 100644
index 000000000..33d929322
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-potatoes-with-parsley-and-lemon-butter-104722.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)",
+        "Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve."
+    ],
+    "ingredients": [
+        "3 pounds mixed baby potatoes (such as white- and red-skinned)",
+        "6 tablespoons (3/4 stick) butter",
+        "6 tablespoons chopped fresh parsley",
+        "1 tablespoon grated lemon peel",
+        "1 tablespoon fresh lemon juice",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Herb",
+        "Potato",
+        "Side",
+        "Winter",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baby Potatoes with Parsley and Lemon Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-potatoes-with-parsley-and-lemon-butter-104722"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-red-mashed-potatoes-and-peas-wit.json b/serverless-fleets/data/input/inferencing/recipes/baby-red-mashed-potatoes-and-peas-wit.json
new file mode 100644
index 000000000..426899c83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-red-mashed-potatoes-and-peas-wit.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.",
+        "Place the meat in a large bowl and season liberally with salt and pepper. In a small bowl, soak the bread in the milk, then crumble the bread into the meat. Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil into the meat. Using your hands, form 4 mini loaves about 1 1/2-inch thick or shape into one large loaf.",
+        "Place the meatloaf on the prepared baking sheet and roast in the oven until cooked through, about 15-18 minutes. Prepare Idahoan Baby Reds following package instructions. Stir in half and half, butter, scallions and peas. Serve hot with meatloaf."
+    ],
+    "ingredients": [
+        "Idahoan Baby Reds with Peas:",
+        "1 (4 ounce) package Idahoan\u00ae Baby Reds Flavored Mashed Potatoes",
+        "1/4 cup half and half",
+        "1 tablespoon butter, softened",
+        "Scallions, green parts, finely chopped",
+        "1 cup fresh peas or frozen peas, thawed",
+        "Spring Meatloaf:",
+        "1 1/2 pounds ground lamb or ground beef",
+        "Salt and pepper",
+        "2 slices white bread, crusts trimmed",
+        "1/4 cup milk",
+        "1 bunch scallions, white parts finely chopped",
+        "1/4 cup fresh parsley, finely chopped",
+        "1/4 cup fresh mint, finely chopped",
+        "2 cloves garlic, finely chopped",
+        "1 egg, lightly beaten",
+        "1 tablespoon lemon zest",
+        "Extra virgin olive oil for drizzling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Red Mashed Potatoes and Peas with Spring Meatloaf",
+    "url": "http://allrecipes.com/recipe/234779/baby-red-mashed-potatoes-and-peas-wit/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-ruth-cookies.json b/serverless-fleets/data/input/inferencing/recipes/baby-ruth-cookies.json
new file mode 100644
index 000000000..3121c48ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-ruth-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cream together butter and sugar.  Add eggs and vanilla.  mix well.  Mix dry ingredients together. Add to egg mixture.  Mix well.  Add chopped up Babe Ruth Candy bars.",
+        "Drop by heaping teaspoonful on cookie sheet.   Bake at 375 degrees F (190 degrees C) for 12-15 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "3/4 cup white sugar",
+        "1 egg",
+        "1 1/3 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon vanilla extract",
+        "2 mini chocolate-coated peanut and nougat candy, eg: Baby Ruth TM"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Ruth Cookies",
+    "url": "http://allrecipes.com/recipe/10682/baby-ruth-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-ruth-layer-cake.json b/serverless-fleets/data/input/inferencing/recipes/baby-ruth-layer-cake.json
new file mode 100644
index 000000000..645ed8d5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-ruth-layer-cake.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.",
+        "In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly.  Let cool.",
+        "Sift together flour, baking soda and  baking powder. Set aside.",
+        "In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and  1/2 teaspoon vanilla.",
+        "On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.",
+        "Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes.  Cool in pans on racks for 10 minutes.  Turn out and finish cooling on rack.",
+        "For filling and topping:  Melt 6 candy bars in double boiler, then set aside.  In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.",
+        "For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.",
+        "To assemble, spread cooled filling between layers and on top of cake.  Spread whipped topping on sides of cake."
+    ],
+    "ingredients": [
+        "8 (1.2 ounce) bars Baby Ruth \u2122 candy bars, chopped",
+        "4 tablespoons crunchy peanut butter",
+        "6 tablespoons evaporated milk",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1/2 cup butter, softened",
+        "1 1/4 cups white sugar",
+        "2 eggs",
+        "1/2 teaspoon vanilla extract",
+        "1 cup buttermilk",
+        "6 (1.2 ounce) bars Baby Ruth \u2122 candy bars, chopped",
+        "2 egg yolks",
+        "1 cup evaporated milk",
+        "1 cup white sugar",
+        "1/2 cup butter",
+        "1 cup flaked coconut",
+        "1/2 cup chopped peanuts",
+        "1 cup heavy whipping cream",
+        "1 egg white",
+        "2 1/2 tablespoons sifted confectioners' sugar",
+        "3/4 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Ruth\u2122  Layer Cake",
+    "url": "http://allrecipes.com/recipe/8397/baby-ruth-layer-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-shower-raspberry-dip.json b/serverless-fleets/data/input/inferencing/recipes/baby-shower-raspberry-dip.json
new file mode 100644
index 000000000..a922bf709
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-shower-raspberry-dip.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve."
+    ],
+    "ingredients": [
+        "1 cup sour cream",
+        "1 (8 ounce) package Neufchatel cheese, softened",
+        "1/2 cup white sugar",
+        "1 tablespoon raspberry extract",
+        "1/2 cup fresh raspberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Shower Raspberry Dip",
+    "url": "http://allrecipes.com/recipe/31309/baby-shower-raspberry-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-spinach-omelet.json b/serverless-fleets/data/input/inferencing/recipes/baby-spinach-omelet.json
new file mode 100644
index 000000000..1180ded76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-spinach-omelet.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.",
+        "In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 cup torn baby spinach leaves",
+        "1 1/2 tablespoons grated Parmesan cheese",
+        "1/4 teaspoon onion powder",
+        "1/8 teaspoon ground nutmeg",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Spinach Omelet",
+    "url": "http://allrecipes.com/recipe/69471/baby-spinach-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-spinach-salad-with-roasted-strawberries.json b/serverless-fleets/data/input/inferencing/recipes/baby-spinach-salad-with-roasted-strawberries.json
new file mode 100644
index 000000000..097a5cf40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-spinach-salad-with-roasted-strawberries.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat an oven to 400\u00b0F.",
+        "Using a paring knife, hull the strawberries and cut them in half lengthwise. Spread the berries on a rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and sprinkle with the 2 tsp. sugar, 1/4 tsp. of the salt and several grinds of pepper. Toss to coat the berries evenly, then spread them out again. Roast until softened, about 10 minutes. Let cool to room temperature.",
+        "In a small nonreactive bowl, whisk together the vinegar, orange juice, tarragon, the 1 Tbs. sugar, 3/4 tsp. of the salt and several grinds of pepper until the sugar dissolves. Slowly whisk in the remaining 6 Tbs. olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings.",
+        "In a small bowl, stir together the almonds and 1/4 tsp. of the salt. In a large bowl, combine the spinach, the remaining 1/4 tsp. salt and several grinds of pepper. Whisk the vinaigrette to recombine, drizzle about one-third of it over the spinach and toss well (reserve the remaining vinaigrette for another use). Taste and adjust the seasonings.",
+        "Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese. Serve immediately. Serves 6.",
+        "Adapted from Williams-Sonoma",
+        "New Flavors for Salads,",
+        "by Dina Cheney (Oxmoor House, 2009)."
+    ],
+    "ingredients": [
+        "2 pints large strawberries (1 lb. total)",
+        "8 Tbs. extra-virgin olive oil",
+        "1 Tbs. plus 2 tsp. sugar",
+        "1 1/2 tsp. sea salt, plus more, to taste",
+        "Freshly ground pepper, to taste",
+        "6 Tbs. red wine vinegar",
+        "1/4 cup fresh orange juice",
+        "4 tsp. finely chopped fresh tarragon",
+        "1 cup blanched whole almonds, toasted",
+        "9 cups baby spinach",
+        "5 oz. pecorino romano cheese, shredded"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Baby Spinach Salad with Roasted Strawberries",
+    "url": "http://www.williams-sonoma.com/recipe/baby-spinach-salad-with-roasted-strawberries.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-squash-saute-szwarc-15275.json b/serverless-fleets/data/input/inferencing/recipes/baby-squash-saute-szwarc-15275.json
new file mode 100644
index 000000000..adad21347
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-squash-saute-szwarc-15275.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Trim zucchini or squash and halve lengthwise. Finely chop scallions. In a 10-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and saut\u00e9 zucchini or squash and scallions with zest, pepper, and salt to taste, stirring, 2 minutes. Add vermouth and simmer, covered, until zucchini or squash is crisp-tender, about 2 minutes. Stir in herbs."
+    ],
+    "ingredients": [
+        "1/2 pound baby zucchini or yellow summer squash",
+        "2 scallions",
+        "1/2 tablespoon unsalted butter",
+        "1/2 tablespoon vegetable oil",
+        "1 teaspoon finely grated fresh lemon zest",
+        "1/2 teaspoon freshly ground black pepper",
+        "3 tablespoons dry vermouth",
+        "1 tablespoon chopped fresh parsley leaves",
+        "1 teaspoon chopped fresh chervil or tarragon leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Summer",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baby Squash Saut\u00e9 Szwarc",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-squash-saute-szwarc-15275"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-swiss-cheese-fondue.json b/serverless-fleets/data/input/inferencing/recipes/baby-swiss-cheese-fondue.json
new file mode 100644
index 000000000..5ff344579
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-swiss-cheese-fondue.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over low heat. Whisk flour and salt into butter until mixture is smooth and bubbly, about 1 minute. Remove from heat and whisk milk into butter mixture.",
+        "Bring mixture to a boil, whisking constantly; cook at a boil for 1 minute. Stir in mustard.",
+        "Reduce heat to low and stir Swiss cheese into milk mixture 1/4 cup at a time until cheese is melted and fondue is smooth, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1/4 cup all-purpose flour",
+        "1 teaspoon salt",
+        "4 cups milk",
+        "1 teaspoon mustard, or to taste",
+        "1 1/2 pounds Baby Swiss cheese, grated"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Swiss Cheese Fondue",
+    "url": "http://allrecipes.com/recipe/239472/baby-swiss-cheese-fondue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-tomato-and-fresh-goat-cheese-salad-51189610.json b/serverless-fleets/data/input/inferencing/recipes/baby-tomato-and-fresh-goat-cheese-salad-51189610.json
new file mode 100644
index 000000000..019d9c1ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-tomato-and-fresh-goat-cheese-salad-51189610.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees.",
+        "Cut the tomatoes in half horizontally.",
+        "Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve."
+    ],
+    "ingredients": [
+        "4 cups baby tomatoes",
+        "1 cup (about 8 ounces) fresh goat cheese",
+        "1 teaspoon chopped chives",
+        "1 teaspoon chopped basil",
+        "1 teaspoon chopped oregano",
+        "1 teaspoon chopped thyme",
+        "1 cup unseasoned fresh bread crumbs or panko",
+        "Salt and freshly ground pepper",
+        "1 egg",
+        "2 tablespoons each hazelnut, walnut, and olive oils, or any combination equal to 6 tablespoons",
+        "1 tablespoon fresh lemon juice",
+        "12 sprigs chervil or flat- leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Herb",
+        "Tomato",
+        "Side",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Goat Cheese",
+        "Basil",
+        "Summer",
+        "Thyme",
+        "Chive",
+        "Party",
+        "Parsley",
+        "Oregano",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baby Tomato and Fresh Goat Cheese Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-tomato-and-fresh-goat-cheese-salad-51189610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-white-potatoes-with-cipolline-and-dill-15639.json b/serverless-fleets/data/input/inferencing/recipes/baby-white-potatoes-with-cipolline-and-dill-15639.json
new file mode 100644
index 000000000..56fb5bf50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-white-potatoes-with-cipolline-and-dill-15639.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cook cipolline in medium saucepan of boiling water 3 minutes. Drain; rinse with cold water and peel. (Can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Melt 2 tablespoons butter in large skillet over medium heat. Add potatoes; stir to coat. Cover skillet; cook potatoes until golden and almost tender, stirring occasionally, about 25 minutes. Mix in cipolline. Cover; cook until cipolline and potatoes are tender and golden, stirring occasionally, about 20 minutes longer. Mix in dill and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl."
+    ],
+    "ingredients": [
+        "1 pound cipolline or boiling onions (each about 1 to 1 1/2 inches in diameter)",
+        "3 tablespoons butter",
+        "2 pounds baby white potatoes (each about 1 to 1 1/4 inches in diameter)",
+        "3 tablespoons minced fresh dill"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Potato",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Summer",
+        "Dill"
+    ],
+    "title": "Baby White Potatoes with Cipolline and Dill",
+    "url": "http://www.epicurious.com/recipes/food/views/baby-white-potatoes-with-cipolline-and-dill-15639"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baby-zucchini-salad.json b/serverless-fleets/data/input/inferencing/recipes/baby-zucchini-salad.json
new file mode 100644
index 000000000..b96c578de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baby-zucchini-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve."
+    ],
+    "ingredients": [
+        "5 baby zucchini, sliced thinly",
+        "1/2 red onion, sliced thin",
+        "1 red bell pepper, diced",
+        "2 leaves fresh basil, minced",
+        "2 tablespoons smoked olive oil",
+        "2 tablespoons balsamic vinegar",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baby Zucchini Salad",
+    "url": "http://allrecipes.com/recipe/214685/baby-zucchini-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacalao-a-la-vizcaina-basque-style-c.json b/serverless-fleets/data/input/inferencing/recipes/bacalao-a-la-vizcaina-basque-style-c.json
new file mode 100644
index 000000000..2e25a88d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacalao-a-la-vizcaina-basque-style-c.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.",
+        "Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.",
+        "Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound salted cod fish",
+        "4 potatoes, sliced thick",
+        "2 onions, sliced",
+        "4 hard-boiled eggs, sliced",
+        "2 teaspoons capers",
+        "2 large cloves garlic, minced",
+        "1/4 cup pitted green olives",
+        "1 (4 ounce) jar roasted red bell peppers, drained",
+        "1/2 cup golden raisins",
+        "1 bay leaf",
+        "1 (8 ounce) can tomato sauce",
+        "1/2 cup extra virgin olive oil",
+        "1 cup water",
+        "1/4 cup white wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacalao a la Vizcaina (Basque Style Codfish Stew)",
+    "url": "http://allrecipes.com/recipe/214972/bacalao-a-la-vizcaina-basque-style-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacalhau-cremoso-brazilian-salt-cod.json b/serverless-fleets/data/input/inferencing/recipes/bacalhau-cremoso-brazilian-salt-cod.json
new file mode 100644
index 000000000..ea50bfafe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacalhau-cremoso-brazilian-salt-cod.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 to 5 times to remove the salt.",
+        "Rinse the cod under running water; drain. Remove skin and bones.",
+        "Transfer cod to a saucepan and cover with water. Heat over low heat until it is soft and flakes easily with a fork, about 30 minutes. Drain cod and let cool until easily handled, about 15 minutes. Shred finely and transfer to a large saucepan.",
+        "Place saucepan over low heat. Pour in olive oil in a slow, steady stream, beating vigorously, until mixture thickens to the consistency of mayonnaise, about 5 minutes. Stir in garlic, parsley, salt, and white pepper. Let cool before serving, about 15 minutes."
+    ],
+    "ingredients": [
+        "1 pound dried salted cod",
+        "1 cup olive oil",
+        "2 garlic cloves, minced",
+        "1 tablespoon chopped fresh parsley",
+        "salt and ground white pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacalhau Cremoso (Brazilian Salt Cod Dip)",
+    "url": "http://allrecipes.com/recipe/246190/bacalhau-cremoso-brazilian-salt-cod/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacalhau-portuguese-ao-forno-salt-co.json b/serverless-fleets/data/input/inferencing/recipes/bacalhau-portuguese-ao-forno-salt-co.json
new file mode 100644
index 000000000..ec4597363
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacalhau-portuguese-ao-forno-salt-co.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.",
+        "Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.",
+        "Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more."
+    ],
+    "ingredients": [
+        "2 pounds salted cod fish",
+        "2 lemons, juiced",
+        "salt to taste",
+        "1 pound potatoes, cut into thick slices",
+        "2 large onions, cut into 8 wedges",
+        "3 tomatoes, cut into 8 wedges",
+        "2 fresh bay leaves",
+        "2 tablespoons olive oil",
+        "1/4 cup chopped black olives",
+        "2 tablespoons chopped parsley, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives)",
+    "url": "http://allrecipes.com/recipe/246699/bacalhau-portuguese-ao-forno-salt-co/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacardi-special-200377.json b/serverless-fleets/data/input/inferencing/recipes/bacardi-special-200377.json
new file mode 100644
index 000000000..1bb49625b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacardi-special-200377.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces light rum",
+        "3/4 ounce gin",
+        "1 1/2 tablespoon lime juice",
+        "1 teaspoon grenadine",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Rum",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cinco de Mayo",
+        "Backyard BBQ",
+        "Lime",
+        "Spirit",
+        "Summer",
+        "Party",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bacardi Special",
+    "url": "http://www.epicurious.com/recipes/food/views/bacardi-special-200377"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baccala-mantecato-a-savory-spread-of-whipped-salt-cod-355908.json b/serverless-fleets/data/input/inferencing/recipes/baccala-mantecato-a-savory-spread-of-whipped-salt-cod-355908.json
new file mode 100644
index 000000000..2c874932f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baccala-mantecato-a-savory-spread-of-whipped-salt-cod-355908.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "When the baccal\u00e0 is sufficiently soaked, cut it into small pieces\u20146 inches or so\u2014and put them in a saucepan or deep skillet with at least an inch of water to cover. Bring to a boil, set the cover ajar (rest it on a wooden spoon set on the rim of the pan), and cook at a steady bubbling boil for 20 minutes or more, until the cod is easy to flake but still has body and shape. Don't let it start to break apart. Lift it out of the cooking water, and let it drain and cool in a colander. Reserve a cup of the cooking water.",
+        "Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a small pot covered with cold water. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade.",
+        "Let it cool, and peel it.",
+        "Set up the electric mixer and flake all the fish into the bowl. Beat with the paddle at low speed to break the fish up more; drop in the minced garlic, and beat at medium speed while you pour in half the olive oil very gradually in a thin stream, then add the potato and incorporate it; continue beating at low speed as you gradually add the rest of the oil.",
+        "Now raise the speed to high and whip the fish to lighten it.",
+        "Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty).",
+        "Finally, season with pepper and beat it in to blend. If you use a food processor instead of a mixer, follow the same order of additions, and process as needed to form a light, smooth spread. Put the spread in containers and store sealed, in the refrigerator, for up to a week. You can also freeze baccal\u00e0 mantecato; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce."
+    ],
+    "ingredients": [
+        "1 pound boneless baccal\u00e0 (salt cod), soaked to remove salt",
+        "1 medium russet potato (about 1/2 pound)",
+        "2 plump garlic cloves, finely minced",
+        "1 cup extra-virgin olive oil",
+        "1/2 cup half-and-half or light cream",
+        "1/2 cup poaching water from cooking the baccal\u00e0",
+        "freshly ground black pepper to taste",
+        "A heavy-duty electric mixer with the paddle attachment or a food processor"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Milk/Cream",
+        "Food Processor",
+        "Mixer",
+        "Fish",
+        "Garlic",
+        "Potato",
+        "Appetizer",
+        "Cod"
+    ],
+    "title": "Baccal\u00e0 Mantecato: A Savory Spread of Whipped Salt Cod",
+    "url": "http://www.epicurious.com/recipes/food/views/baccala-mantecato-a-savory-spread-of-whipped-salt-cod-355908"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bachelor-grilled-cheese.json b/serverless-fleets/data/input/inferencing/recipes/bachelor-grilled-cheese.json
new file mode 100644
index 000000000..e6ef2fea6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bachelor-grilled-cheese.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Toast bread in a toaster until golden. Place slices of cheese between the two pieces of toast. Wrap sandwich in a paper towel, and heat in the microwave for 15 to 20 seconds, or until cheese is melted."
+    ],
+    "ingredients": [
+        "2 slices white bread",
+        "2 slices American cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bachelor Grilled Cheese",
+    "url": "http://allrecipes.com/recipe/52630/bachelor-grilled-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bachelor-sloppy-joes.json b/serverless-fleets/data/input/inferencing/recipes/bachelor-sloppy-joes.json
new file mode 100644
index 000000000..0ccd066a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bachelor-sloppy-joes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Add beef to the skillet and break into smaller bits with a spatula as it cooks; cook until browned on one side, 3 to 5 minutes. Turn beef and add onion, bell pepper, and celery. Put a cover on the skillet and continue to cook until beef is completely browned and crumbly, 2 to 5 minutes more.",
+        "Stir vinegar, mustard, brown sugar, Worcestershire sauce, and garlic powder into the beef mixture; season with salt and pepper. Reduce heat to low and simmer mixture, stirring occasionally, until vegetables are completely tender, about 15 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/4 cup chopped onion",
+        "1/4 cup chopped green pepper",
+        "1/4 cup chopped celery",
+        "1 1/2 teaspoons distilled white vinegar",
+        "1 1/2 teaspoons prepared yellow mustard",
+        "1 1/2 teaspoons brown sugar",
+        "3/4 teaspoon Worcestershire sauce",
+        "1/2 teaspoon garlic powder",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bachelor Sloppy Joes",
+    "url": "http://allrecipes.com/recipe/237188/bachelor-sloppy-joes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bachelors-bait-200470.json b/serverless-fleets/data/input/inferencing/recipes/bachelors-bait-200470.json
new file mode 100644
index 000000000..35d413add
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bachelors-bait-200470.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "2 ounces gin",
+        "1/2 teaspoon grenadine",
+        "Dash orange bitters",
+        "1 egg white",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bachelor's Bait",
+    "url": "http://www.epicurious.com/recipes/food/views/bachelors-bait-200470"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bachelors-creamy-pumpkin-soup.json b/serverless-fleets/data/input/inferencing/recipes/bachelors-creamy-pumpkin-soup.json
new file mode 100644
index 000000000..21e4aa852
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bachelors-creamy-pumpkin-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.",
+        "Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) can condensed cream of potato soup",
+        "1 1/4 cups water",
+        "1 (15 ounce) can pumpkin puree",
+        "2 tablespoons butter",
+        "1 cup cream",
+        "1 teaspoon salt, or to taste",
+        "1/4 teaspoon ground black pepper, or to taste",
+        "1/2 teaspoon garlic powder, or to taste",
+        "1/2 teaspoon ginger",
+        "1 pinch paprika, for garnish",
+        "1 cup seasoned croutons (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bachelor's Creamy Pumpkin Soup",
+    "url": "http://allrecipes.com/recipe/54850/bachelors-creamy-pumpkin-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bachelors-flamin-hot-mexican-bean-di.json b/serverless-fleets/data/input/inferencing/recipes/bachelors-flamin-hot-mexican-bean-di.json
new file mode 100644
index 000000000..4add73677
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bachelors-flamin-hot-mexican-bean-di.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 clove garlic, minced",
+        "1 onion, chopped",
+        "1 (11 ounce) can chopped jalapeno peppers",
+        "1 (15 ounce) can black beans with green chilies, drained",
+        "1 (10 ounce) can diced tomatoes with green chilies, drained",
+        "1 (15 ounce) jar nacho cheese dip"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bachelors Flamin' Hot Mexican Bean Dip",
+    "url": "http://allrecipes.com/recipe/84383/bachelors-flamin-hot-mexican-bean-di/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bachelors-hash.json b/serverless-fleets/data/input/inferencing/recipes/bachelors-hash.json
new file mode 100644
index 000000000..0ea1c7d22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bachelors-hash.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Heat a large skillet over medium-high heat, and cook and stir the ground beef until the meat is crumbly and evenly browned. Drain and discard any excess grease. Transfer the beef to an 8x8-inch baking dish.",
+        "Layer about 1/4 of the onion on top of the beef, then spread the grated potatoes over the onion. Season with salt and pepper. Spread another 1/4 of the onion over, then layer the carrots on top. Season with salt and pepper again. Add another layer of onion, then cover with the corn. Season with salt and pepper, then top with the remaining onion. Spread the green beans over the onion, then arrange the bacon slices on top. Cover with aluminum foil.",
+        "Bake in the preheated oven for 40 minutes, then remove the foil and continue baking until the bacon is crisp and the potatoes are tender, about 20 minutes more."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 cup chopped onion, divided",
+        "3 large potatoes, grated",
+        "salt and ground black pepper to taste",
+        "4 carrots, peeled and grated",
+        "1 (15.25 ounce) can whole kernel corn, drained",
+        "1 (15 ounce) can green beans, drained",
+        "8 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bachelor's Hash",
+    "url": "http://allrecipes.com/recipe/218026/bachelors-hash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bachelors-stew.json b/serverless-fleets/data/input/inferencing/recipes/bachelors-stew.json
new file mode 100644
index 000000000..98f9e24c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bachelors-stew.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine bread crumbs with salt and pepper and toss with beef.  Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth.  Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1441&h=754&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4564495.jpg",
+    "ingredients": [
+        "2 pounds lean beef chuck, trimmed and cut into 1 inch cubes",
+        "\u2153 cup dried bread crumbs",
+        "1 teaspoon salt",
+        "\u215b teaspoon ground black pepper",
+        "1  yellow onion",
+        "3  carrots, cut into thick strips",
+        "4 stalks celery, chopped",
+        "1 teaspoon dried basil",
+        "\u2153 cup quick-cooking tapioca",
+        "1 (4.5 ounce) can sliced mushrooms",
+        "1 teaspoon soy sauce",
+        "2 (10.75 ounce) cans condensed tomato soup",
+        "1 cup beef broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bachelor's Stew",
+    "url": "http://allrecipes.com/recipe/13297/bachelors-stew/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/back-burner-ratatouille.json b/serverless-fleets/data/input/inferencing/recipes/back-burner-ratatouille.json
new file mode 100644
index 000000000..3c011ff59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/back-burner-ratatouille.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in Italian seasoning, garlic powder, and black pepper to taste.",
+        "Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Stir in tomato paste and adjust seasonings. Drizzle with olive oil just before serving."
+    ],
+    "ingredients": [
+        "1 (28 ounce) can diced tomatoes, undrained",
+        "2 zucchini, scrubbed and cut into 1/2-inch cubes",
+        "2 yellow squash, scrubbed and cut into 1/2-inch cubes",
+        "1 eggplant, scrubbed and cut into 1/2-inch cubes",
+        "1 onion, finely diced",
+        "1 teaspoon salt, or to taste",
+        "1/2 teaspoon Italian seasoning, or to taste",
+        "1 pinch garlic powder, or to taste",
+        "1 pinch ground black pepper, or to taste",
+        "1 teaspoon tomato paste (optional)",
+        "2 tablespoons extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Back-Burner Ratatouille",
+    "url": "http://allrecipes.com/recipe/222005/back-burner-ratatouille/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/back-burner-stock.json b/serverless-fleets/data/input/inferencing/recipes/back-burner-stock.json
new file mode 100644
index 000000000..eb413762f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/back-burner-stock.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat oil in a large pot over medium-high. Add charcuterie, onion, cilantro stems, garlic, bay leaves, vegetables, coriander seeds, red pepper flakes, and shrimp shells (if using) and cook, stirring occasionally, until shells turn bright pink and vegetables are softened, about 5 minutes. Add 5 cups cold water and bring to a boil. Reduce heat to medium-low and simmer 20 minutes.",
+        "Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.",
+        "Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "3 ounces charcuterie trimmings (such as ham, bacon, and/or sausage ends)",
+        "1 medium onion, coarsely chopped",
+        "1 bunch cilantro stems",
+        "6 garlic cloves, unpeeled, halved",
+        "2 bay leaves",
+        "1 cup coarsely chopped mixed vegetables (such as carrots, celery, and/or fennel)",
+        "1 teaspoon coriander or fennel seeds",
+        "Pinch of crushed red pepper flakes",
+        "Shrimp shells (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Stock",
+        "Soup/Stew",
+        "Meat",
+        "Vegetable",
+        "Onion",
+        "Cilantro",
+        "Winter",
+        "Kid-Friendly"
+    ],
+    "title": "Back-Burner Stock",
+    "url": "http://www.epicurious.com/recipes/food/views/back-burner-stock"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/back-to-school-chicken.json b/serverless-fleets/data/input/inferencing/recipes/back-to-school-chicken.json
new file mode 100644
index 000000000..0ed9dde46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/back-to-school-chicken.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Whisk peanut oil, sherry, soy sauce, egg white, cornstarch, and red pepper flakes together in a large bowl. Add chicken, toss to coat, and marinate for 30 minutes. Remove chicken from marinade, shake to remove excess, and discard marinade.",
+        "Cook and stir garlic in a large skillet or wok until fragrant, about 1 minute. Stir marinated chicken pieces into skillet; cook and stir until cooked through, about 5 minutes.",
+        "Stir chicken broth, baby corn, snow peas, peanuts, green onions, and sesame oil into chicken mixture and cook until heated through, about 10 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons peanut oil",
+        "2 tablespoons sherry",
+        "2 tablespoons soy sauce",
+        "1 egg white",
+        "1 tablespoon cornstarch",
+        "1 teaspoon red pepper flakes",
+        "3 skinless, boneless chicken breast halves, thinly sliced",
+        "3 cloves garlic, chopped",
+        "1 cup chicken broth",
+        "1 (14.25 ounce) can baby corn, drained",
+        "1 cup snow peas",
+        "1 cup peanuts",
+        "3 bunches green onions, chopped",
+        "1 tablespoon sesame oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Back to School Chicken",
+    "url": "http://allrecipes.com/recipe/233894/back-to-school-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/backpackers-thai-noodles.json b/serverless-fleets/data/input/inferencing/recipes/backpackers-thai-noodles.json
new file mode 100644
index 000000000..0edf13ff4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/backpackers-thai-noodles.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal.",
+        "Reconstitute rice noodle mixture by pouring in 1 cup boiling water. Mix well and let cook until noodles and vegetables are tender, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 cup dried rice noodles",
+        "1/4 cup chopped peanuts",
+        "1/4 cup freeze-dried vegetables",
+        "2 tablespoons powdered peanut butter (such as PB2\u00ae)",
+        "1 1/2 teaspoons powdered chicken bouillon",
+        "1 1/2 teaspoons freeze-dried cilantro",
+        "1 teaspoon chia seeds (optional)",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon ground ginger",
+        "1/4 teaspoon garlic powder",
+        "1/8 teaspoon ground black pepper",
+        "1 dash cayenne pepper (optional)",
+        "1 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Backpackers' Thai Noodles",
+    "url": "http://allrecipes.com/recipe/256477/backpackers-thai-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/backwoods-bourbon-punch-56390126.json b/serverless-fleets/data/input/inferencing/recipes/backwoods-bourbon-punch-56390126.json
new file mode 100644
index 000000000..37d5fe43c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/backwoods-bourbon-punch-56390126.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine bourbon, grapefruit juice, vermouth, and grenadine in a cocktail shaker filled with ice and shake vigorously until outside of shaker is frosty, about 20 seconds. Strain into ice-filled rocks glasses. Garnish each with a lemon twist and a cherry."
+    ],
+    "ingredients": [
+        "6 ounces bourbon",
+        "3 ounces fresh grapefruit juice",
+        "2 ounces sweet vermouth",
+        "1 1/3 ounces grenadine",
+        "Lemon twists (for serving)",
+        "Maraschino cherries (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Cocktail",
+        "Grapefruit",
+        "Lemon",
+        "Cherry",
+        "Vermouth",
+        "Drink",
+        "Birthday",
+        "Picnic"
+    ],
+    "title": "Backwoods Bourbon Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/backwoods-bourbon-punch-56390126"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/backyard-baby-back-ribs-recipe.json b/serverless-fleets/data/input/inferencing/recipes/backyard-baby-back-ribs-recipe.json
new file mode 100644
index 000000000..36074343a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/backyard-baby-back-ribs-recipe.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.",
+        "The next day, heat the oven to 250 degrees F.",
+        "Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.",
+        "The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.",
+        "Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.",
+        "Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.",
+        "Yield: about 2 1/2 cups"
+    ],
+    "ingredients": [
+        "2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs",
+        "Kosher salt",
+        "6 tablespoons Rub Number Nine, recipe follows",
+        "1/2 cup orange juice (not fresh squeezed)",
+        "1/2 cup margarita mix",
+        "1/3 cup honey",
+        "1/3 cup ketchup",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon espresso powder or instant coffee powder",
+        "1/8 teaspoon cayenne pepper",
+        "1 1/4 cups dark brown sugar",
+        "3/4 cup chili powder",
+        "1/4 cup garlic powder",
+        "2 tablespoons ground thyme",
+        "1 tablespoon cayenne pepper",
+        "1 tablespoon allspice"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Grilling Recipes",
+        "Grilling",
+        "Ribs Recipes",
+        "Meat",
+        "Pork",
+        "Lunch",
+        "Outdoor Party",
+        "Recipes for Parties"
+    ],
+    "title": "Backyard Baby Back Ribs",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/backyard-baby-back-ribs-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/backyard-baby-back-ribs.json b/serverless-fleets/data/input/inferencing/recipes/backyard-baby-back-ribs.json
new file mode 100644
index 000000000..4a6714ad7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/backyard-baby-back-ribs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F.",
+        "In small bowl, combine one packet of the seasoning mix, paprika, garlic salt and lemon pepper. Rub ribs with seasoning mixture and place in shallow roasting pan and set aside.",
+        "In a medium bowl, stir together remaining ingredients and mix well. Pour the sauce over ribs. Cover with foil and roast for 2 1/2 to 3 1/2 hours. Remove from oven and let stand 10 minutes.",
+        "Remove the ribs to a serving platter. Drain the sauce from the pan into a gravy separator and let stand for 5 minutes or until the fat has separated from the gravy. Pour the sauce over the ribs and serve immediately."
+    ],
+    "ingredients": [
+        "1/2 teaspoon hot pepper sauce",
+        "1 (18 ounce) bottle prepared barbecue sauce",
+        "1 tablespoon freshly ground black pepper",
+        "1 tablespoon molasses",
+        "2 (1 ounce) packets Hidden Valley\u00ae Original Ranch\u00ae Salad Dressing & Seasoning Mix",
+        "2 racks pork baby back ribs, rinsed and patted dry",
+        "2 teaspoons paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Backyard Baby Back Ribs",
+    "url": "http://allrecipes.com/recipe/244723/backyard-baby-back-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/backyard-barbecue-chicken.json b/serverless-fleets/data/input/inferencing/recipes/backyard-barbecue-chicken.json
new file mode 100644
index 000000000..a152d5ca5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/backyard-barbecue-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat grill to medium-high or oven to 450 degrees F.",
+        "Center two chicken breast halves on each sheet of Reynolds Wrap\u00ae Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.",
+        "Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.",
+        "Grill 12 to 15 minutes in covered grill.",
+        "OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer.",
+        "Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife."
+    ],
+    "ingredients": [
+        "2 sheets (12x18-inches each) Reynolds Wrap\u00ae Heavy Duty Aluminum Foil",
+        "4 (4 ounce) boneless, skinless chicken breast halves",
+        "1 cup barbecue sauce",
+        "1 (10 ounce) package frozen whole kernel corn",
+        "1/2 cup chopped green bell pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Backyard Barbecue Chicken",
+    "url": "http://allrecipes.com/recipe/232011/backyard-barbecue-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/backyard-berry-bowl.json b/serverless-fleets/data/input/inferencing/recipes/backyard-berry-bowl.json
new file mode 100644
index 000000000..39837c8b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/backyard-berry-bowl.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Blend ice, 1/2 cup strawberries, 1 banana, blackberries, and apple juice together in a blender until smooth, adding more ice depending on your desired consistency. Pour smoothie into a bowl.",
+        "Top smoothie with remaining strawberries, remaining banana, blueberries, and granola. Drizzle honey over the top."
+    ],
+    "ingredients": [
+        "1 cup ice cubes, or as needed",
+        "1 cup strawberries, divided",
+        "2 bananas, sliced, divided",
+        "1/2 cup blackberries",
+        "1/4 cup apple juice",
+        "1/2 cup blueberries",
+        "1/2 cup granola",
+        "1 teaspoon honey, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Backyard Berry Bowl",
+    "url": "http://allrecipes.com/recipe/244386/backyard-berry-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/backyard-bourbon-beef-marinade.json b/serverless-fleets/data/input/inferencing/recipes/backyard-bourbon-beef-marinade.json
new file mode 100644
index 000000000..b4a724ef0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/backyard-bourbon-beef-marinade.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine all ingredients except beef flank steak. Marinade beef* in mixture 12 to 24 hours in refrigerator. Grill following your favorite method."
+    ],
+    "ingredients": [
+        "1 cup Kikkoman Soy Sauce",
+        "3/4 cup water",
+        "3 tablespoons bourbon",
+        "2 tablespoons sugar",
+        "1 teaspoon crushed garlic clove",
+        "1 tablespoon confectioners' sugar",
+        "2 pounds beef flank steak*"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Backyard Bourbon Beef Marinade",
+    "url": "http://allrecipes.com/recipe/237747/backyard-bourbon-beef-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/backyard-cooper-burgers.json b/serverless-fleets/data/input/inferencing/recipes/backyard-cooper-burgers.json
new file mode 100644
index 000000000..57308b313
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/backyard-cooper-burgers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Mix ground beef, eggs, Worcestershire sauce, olive oil, Parmesan cheese, garlic powder, salt, pepper, and onion powder together in a large bowl. Divide into 15 portions, roll into balls, and flatten into patties about 1/2-inch thick.",
+        "Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 6 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "5 pounds ground beef chuck (80% lean)",
+        "2 eggs",
+        "1/4 cup Worcestershire sauce",
+        "3 tablespoons olive oil",
+        "3 tablespoons grated Parmesan cheese",
+        "2 teaspoons garlic powder",
+        "2 teaspoons salt",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon onion powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Backyard Cooper Burgers",
+    "url": "http://allrecipes.com/recipe/222850/backyard-cooper-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-almond-green-bean-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-almond-green-bean-casserole.json
new file mode 100644
index 000000000..04fedac08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-almond-green-bean-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; break into 1-inch pieces.",
+        "Stir milk and cream of mushroom soup together in a large bowl. Add almonds, garlic pepper, and 3/4 can French-fried onion; stir to combine. Fold green beans carefully into mixture. Pour into a 9x9-inch ceramic or glass baking dish.",
+        "Bake in the preheated oven until cooked through and bubbling, about 20 minutes. Top with remaining 1/4 can French-fried onions; bake until onions are lightly browned, 3 to 4 minutes."
+    ],
+    "ingredients": [
+        "6 slices thick-cut bacon",
+        "1 1/2 cups whole milk",
+        "2 (10.75 ounce) cans condensed cream of mushroom soup",
+        "1/2 cup sliced almonds",
+        "3/4 teaspoon garlic-pepper seasoning",
+        "3/4 (6 ounce) can French-fried onions",
+        "4 (14.5 ounce) cans green beans (such as Del Monte\u00ae Fresh Cut\u00ae), drained",
+        "1/4 (6 ounce) can French-fried onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Almond Green Bean Casserole",
+    "url": "http://allrecipes.com/recipe/228597/bacon-and-almond-green-bean-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-balsamic-glazed-sugar-snap.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-balsamic-glazed-sugar-snap.json
new file mode 100644
index 000000000..7b064f661
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-balsamic-glazed-sugar-snap.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately."
+    ],
+    "ingredients": [
+        "1/4 pound bacon, minced",
+        "1 1/2 cups fresh sugar snap peas",
+        "2 tablespoons balsamic vinegar",
+        "1 tablespoon turbinado sugar, such as Sugar in the Raw",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Balsamic Glazed Sugar Snap Peas",
+    "url": "http://allrecipes.com/recipe/162058/bacon-and-balsamic-glazed-sugar-snap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-brussels-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-brussels-sprouts.json
new file mode 100644
index 000000000..3b62e1061
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-brussels-sprouts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool.",
+        "Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "1 small red onion, thinly sliced",
+        "1/4 teaspoon salt",
+        "3/4 cup water",
+        "1 teaspoon Dijon mustard",
+        "1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced",
+        "1 tablespoon cider vinegar",
+        "1/2 cup crumbled Gorgonzola cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Blue Brussels Sprouts",
+    "url": "http://allrecipes.com/recipe/214943/bacon-and-blue-brussels-sprouts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-cheese-burgers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-cheese-burgers.json
new file mode 100644
index 000000000..98364e637
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-cheese-burgers.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Mix ground beef, chives, steak sauce, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce together in a bowl. Cover bowl with plastic wrap and refrigerate for 2 hours.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Form beef mixture into 12 patties.",
+        "Cook the patties until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Put burgers on split rolls; top with bacon and blue cheese to serve."
+    ],
+    "ingredients": [
+        "3 pounds lean ground beef",
+        "1/2 cup minced fresh chives",
+        "1 tablespoon steak sauce",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon coarsely ground black pepper",
+        "1 teaspoon dry mustard",
+        "3/4 teaspoon Worcestershire sauce",
+        "1/4 teaspoon hot pepper sauce",
+        "12 hamburger rolls, split",
+        "12 slices cooked bacon",
+        "4 ounces blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Blue Cheese Burgers",
+    "url": "http://allrecipes.com/recipe/231166/bacon-and-blue-cheese-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-cheese-potato-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-cheese-potato-pancakes.json
new file mode 100644
index 000000000..15d6fd821
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-cheese-potato-pancakes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels; chop into smaller pieces.",
+        "Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and return to the pot; mash slightly.",
+        "Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency. Cool slightly, about 5 minutes.",
+        "Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs.",
+        "Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes; cook until browned, about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "2 pounds potatoes, cubed",
+        "1/3 cup crumbled blue cheese",
+        "1/4 cup 1% low-fat milk",
+        "1 egg",
+        "3 green onions, thinly sliced",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "1/2 cup bread crumbs",
+        "1 1/2 tablespoons olive oil",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Blue Cheese Potato Pancakes",
+    "url": "http://allrecipes.com/recipe/255637/bacon-and-blue-cheese-potato-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-cheese-salad-with-caesar-dressing-2553.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-cheese-salad-with-caesar-dressing-2553.json
new file mode 100644
index 000000000..243a08315
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-blue-cheese-salad-with-caesar-dressing-2553.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Place first 3 ingredients in large bowl. Add enough dressing to season to taste and toss well. Garnish salad with croutons and serve.",
+        "Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)",
+        "Preheat oven to 350\u00b0F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.)",
+        "Makes about 3 cups."
+    ],
+    "ingredients": [
+        "1 large romaine lettuce head, torn into bite-size pieces",
+        "6 bacon slices, cooked, crumbled",
+        "1/2 cup crumbled blue cheese (about 2 ounces)",
+        "1/2 cup freshly grated Parmesan (about 2 ounces)",
+        "1/4 cup plus 2 tablespoons olive oil",
+        "1/4 cup plus 2 tablespoons vegetable oil",
+        "1/4 cup fresh lemon juice",
+        "2 garlic cloves",
+        "1 teaspoon Worcestershire sauce Makes about 1 cup",
+        "1 cup Garlic Croutons",
+        "2 tablespoons (1/4 stick) butter",
+        "1/4 cup olive oil",
+        "2 large garlic cloves, pressed",
+        "4 French bread slices, cut into 3/4-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Bacon",
+        "Fall",
+        "St. Louis",
+        "Missouri"
+    ],
+    "title": "Bacon and Blue Cheese Salad with Caesar Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-blue-cheese-salad-with-caesar-dressing-2553"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-bourbon-thanksgiving-stuffi.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-bourbon-thanksgiving-stuffi.json
new file mode 100644
index 000000000..2793d6d61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-bourbon-thanksgiving-stuffi.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dishes.",
+        "Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.",
+        "Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.",
+        "Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.",
+        "Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.",
+        "Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes."
+    ],
+    "ingredients": [
+        "1 pound thick-cut bacon, chopped",
+        "1 cup butter",
+        "2 large onions, peeled and chopped",
+        "5 celery stalks, diced",
+        "2 cloves garlic, minced",
+        "2 tablespoons dried rosemary",
+        "1 (1 pound) loaf day-old pumpernickel bread, cubed",
+        "1 (1 pound) loaf day-old dark rye bread, cubed",
+        "8 eggs, lightly beaten",
+        "1 tablespoon dried thyme",
+        "3 tablespoons dried sage leaves",
+        "2 quarts chicken stock (more as needed)",
+        "1 cup good quality bourbon whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Bourbon Thanksgiving Stuffing",
+    "url": "http://allrecipes.com/recipe/130410/bacon-and-bourbon-thanksgiving-stuffi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-buttermilk-mashed-potatoes-806.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-buttermilk-mashed-potatoes-806.json
new file mode 100644
index 000000000..359ff39f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-buttermilk-mashed-potatoes-806.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cook bacon in large skillet over medium-low heat until crisp, about seven minutes. Transfer to paper towels and drain. Crumble bacon and set aside. Reserve 2 tablespoons bacon fat.",
+        "Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot; mash. Add buttermilk, butter and reserved bacon fat; mash again. Add chives. Season with salt and pepper. Transfer to large bowl. Top with bacon."
+    ],
+    "ingredients": [
+        "6 bacon slices",
+        "4 pounds russet potatoes, peeled, quartered",
+        "1 cup buttermilk",
+        "2 tablespoons (1/4 stick) butter",
+        "2 tablespoons chopped fresh chives or green onions"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Potato",
+        "Side",
+        "Thanksgiving",
+        "Kid-Friendly",
+        "Bacon"
+    ],
+    "title": "Bacon and Buttermilk Mashed Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-buttermilk-mashed-potatoes-806"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-caramelized-onion-rolls.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-caramelized-onion-rolls.json
new file mode 100644
index 000000000..c5e15fd64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-caramelized-onion-rolls.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine water, yeast and sugar in a large mixer bowl. Let stand 5 minutes, until foamy. Add salt, oil and 1 cup flour; beat for 2 minutes at medium speed. Add enough remaining flour to make a soft dough.",
+        "Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.",
+        "While dough is rising, cook bacon in large skillet until just browned but not crispy. Drain well and crumble or chop into small pieces. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. Add Port wine and cook until very little liquid remains. Set aside to cool.",
+        "Punch dough down. Roll into a 15 x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Pinch seams to seal. Cut into 12 equal slices.",
+        "Place each slice in a greased muffin pan, cut side up. Brush with butter. Cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.",
+        "Bake in preheated 375 degrees F oven for 20 to 25 minutes, until golden. Remove to wire rack to cool."
+    ],
+    "ingredients": [
+        "1 cup warm water (100 to 110 degrees F)",
+        "1 envelope Fleischmann's\u00ae Active Dry Yeast",
+        "1 tablespoon sugar",
+        "1 teaspoon salt",
+        "2 tablespoons extra virgin olive oil",
+        "2 1/4 cups all-purpose flour, or more as needed",
+        "12 ounces bacon slices",
+        "1 large onion, thinly sliced",
+        "1/4 cup port wine",
+        "1 cup shredded smoked Cheddar cheese",
+        "3 tablespoons butter or margarine, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Caramelized Onion Rolls",
+    "url": "http://allrecipes.com/recipe/228883/bacon-and-caramelized-onion-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-cashew-caramel-corn-360755.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cashew-caramel-corn-360755.json
new file mode 100644
index 000000000..9651bc29d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cashew-caramel-corn-360755.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 300\u00b0F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.",
+        "Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.",
+        "Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.",
+        "Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.",
+        "The folks at Colt & Gray suggest The Derby, a classic cocktail made with bourbon, B\u00e9n\u00e9dictine, and bitters."
+    ],
+    "ingredients": [
+        "1/2 cup popcorn kernels",
+        "2 tablespoons vegetable oil",
+        "6 ounces bacon, chopped",
+        "1/2 cup unsalted raw cashews (one 2.5-ounce package)",
+        "1 teaspoon coarse kosher salt or coarse sea salt",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 cup heavy whipping cream",
+        "1 oolong tea bag",
+        "Nonstick vegetable oil spray",
+        "1 1/2 cups sugar",
+        "1/4 cup water",
+        "2 tablespoons light corn syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Cocktail Party",
+        "Low Cal",
+        "Bacon",
+        "Cashew"
+    ],
+    "title": "Bacon and Cashew Caramel Corn",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-cashew-caramel-corn-360755"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-cheddar-cheese-quiche.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cheddar-cheese-quiche.json
new file mode 100644
index 000000000..fe89e9cd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cheddar-cheese-quiche.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven 325 degrees F. Wrap tortillas in Reynolds(R) Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds(R) Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.",
+        "Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.",
+        "Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.",
+        "Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.",
+        "Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "4 corn tortillas, or as needed",
+        "1/2 cup chopped onion",
+        "5 slices peppered bacon",
+        "6 eggs, lightly beaten",
+        "2/3 cup sour cream",
+        "1/4 teaspoon salt",
+        "1 1/2 cups fresh or frozen corn (thawed if frozen)",
+        "3/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Cheddar Cheese Quiche",
+    "url": "http://allrecipes.com/recipe/238744/bacon-and-cheddar-cheese-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-cheddar-stuffed-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cheddar-stuffed-mushrooms.json
new file mode 100644
index 000000000..390adbe7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cheddar-stuffed-mushrooms.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Remove mushroom stems. Set aside caps. Chop the stems.",
+        "In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.",
+        "In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.",
+        "Bake in the preheated oven 15 minutes, or until the cheese has melted.",
+        "Remove the mushrooms from the oven, and sprinkle with the remaining cheese."
+    ],
+    "ingredients": [
+        "3 slices bacon",
+        "8 crimini mushrooms",
+        "1 tablespoon butter",
+        "1 tablespoon chopped onion",
+        "3/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Cheddar Stuffed Mushrooms",
+    "url": "http://allrecipes.com/recipe/21061/bacon-and-cheddar-stuffed-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-cheese-manicotti-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cheese-manicotti-recipe.json
new file mode 100644
index 000000000..f5fa118f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cheese-manicotti-recipe.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "For the manicotti: Preheat the oven to 375 degrees F. Spray a 9- by 11-inch oval or rectangle baking dish with vegetable oil cooking spray.",
+        "Bring a large pot of boiling salted water to a boil over medium-high heat. Add the oil and pasta. Cook until just tender, but still firm to the bite, stirring occasionally, 5 to 7 minutes. Drain and cover with plastic wrap to prevent the pasta from drying out.",
+        "In a large nonstick skillet, cook the bacon until crisp and brown, about 7 minutes. Drain on paper towels and set aside to cool.",
+        "In a large bowl, add the cooled bacon, the spinach, ricotta, Parmesan, 1/2 teaspoon salt, the pepper, nutmeg and egg. Stir until well combined. Using a small spoon, fill the manicotti tubes with the ricotta mixture.",
+        "For the sauce: Bring the cream, milk, flour, salt, pepper and nutmeg to a simmer in a heavy, medium saucepan over medium heat. Add the mozzarella in batches, constantly whisking, until the sauce is thick and smooth. Reduce the heat to low and simmer 1 minute, whisking occasionally. Whisk in the tomato basil sauce.",
+        "Pour half of the sauce on the bottom of the prepared baking dish. Arrange the manicotti in a single layer on the sauce. Pour the remaining sauce on top of the manicotti and top with the mozzarella. Drizzle with olive oil and cover the dish with foil. Bake until heated through and bubbling, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "Vegetable oil cooking spray",
+        "Kosher salt",
+        "1 tablespoon olive oil",
+        "8 manicotti pasta tubes",
+        "9 slices applewood smoked bacon, cut into 1/2-inch pieces",
+        "One 10-ounce package frozen chopped spinach, thawed and drained",
+        "One 15-ounce container whole milk ricotta, at room temperature",
+        "1/3 cup freshly grated Parmesan, at room temperature",
+        "1/4 teaspoon freshly ground black pepper",
+        "1/4 teaspoon ground nutmeg",
+        "1 large egg, at room temperature",
+        "2/3 cup heavy whipping cream",
+        "1/3 cup whole milk",
+        "1 tablespoon all-purpose flour",
+        "1/4 teaspoon kosher salt",
+        "1/8 teaspoon freshly ground black pepper",
+        "2 large pinches ground nutmeg",
+        "1 1/2 cups (6 ounces) coarsely grated whole milk mozzarella",
+        "1 1/2 cups jarred tomato basil sauce, such as GDL for Target Tomato Basil",
+        "1 cup (4 ounces) coarsely grated whole milk mozzarella",
+        "Olive oil, for drizzling"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Italian",
+        "Bacon Recipes",
+        "Meat",
+        "Cheese",
+        "Mozzarella Recipes",
+        "Ricotta",
+        "Main Dish Recipes",
+        "Lunch"
+    ],
+    "title": "Bacon and Cheese Manicotti",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/bacon-and-cheese-manicotti-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-chicken-fried-rice.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-chicken-fried-rice.json
new file mode 100644
index 000000000..c93686073
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-chicken-fried-rice.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.",
+        "Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.",
+        "Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. Remove bacon to a plate lined with paper towels. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. Cut bacon into small pieces.",
+        "Return wok to medium-high heat and heat reserved bacon drippings. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "3 cups water",
+        "3 cups instant white rice (such as Minute\u00ae)",
+        "2 teaspoons vegetable oil",
+        "3 skinless, boneless chicken breasts, cut into chunks",
+        "12 slices bacon",
+        "1 cup chopped green onion",
+        "1/2 cup soy sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Chicken Fried Rice",
+    "url": "http://allrecipes.com/recipe/229360/bacon-and-chicken-fried-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-chile-queso-fundido.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-chile-queso-fundido.json
new file mode 100644
index 000000000..812b63a88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-chile-queso-fundido.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F.",
+        "Cook bacon in skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 min. or until tender.",
+        "Crumble bacon. Spread cream cheese onto bottom of 9-inch pie plate; cover with half each of the bacon and chiles. Top with shredded cheese, remaining bacon and chiles.",
+        "Bake 10 to 12 min. or until hot and bubbly."
+    ],
+    "ingredients": [
+        "4 slices OSCAR MAYER Bacon",
+        "1 poblano chile, halved lengthwise, seeded and chopped",
+        "1 clove garlic, minced",
+        "4 ounces PHILADELPHIA Cream Cheese, softened",
+        "1 (8 ounce) package KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Chile Queso Fundido",
+    "url": "http://allrecipes.com/recipe/231146/bacon-and-chile-queso-fundido/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-chipotle-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-chipotle-potato-salad.json
new file mode 100644
index 000000000..7bbafcafe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-chipotle-potato-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.",
+        "Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.",
+        "Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO(R) Chipotle Sauce, mustard, and garlic; mix well.",
+        "Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate."
+    ],
+    "ingredients": [
+        "1 1/2 pounds potatoes, peeled and cut into 1-inch cubes",
+        "Salt to taste",
+        "3/4 cup sour cream",
+        "1/2 cup mayonnaise",
+        "2 tablespoons TABASCO\u00ae brand Chipotle Pepper Sauce",
+        "1 tablespoon Dijon mustard",
+        "1/2 teaspoon finely chopped garlic",
+        "3 slices bacon, cooked and crumbled",
+        "2 hard-cooked eggs, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Chipotle Potato Salad",
+    "url": "http://allrecipes.com/recipe/239399/bacon-and-chipotle-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-chive-potato-pancakes-12103.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-chive-potato-pancakes-12103.json
new file mode 100644
index 000000000..d67664bef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-chive-potato-pancakes-12103.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream."
+    ],
+    "ingredients": [
+        "3/4 pound (1 large) russet (baking) potato",
+        "2 slices of cooked lean bacon, crumbled fine",
+        "2 tablespoons finely chopped fresh chives or green part of scallion",
+        "2 tablespoons olive oil",
+        "sour cream as an accompaniment if desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Potato",
+        "Appetizer",
+        "Brunch",
+        "Quick & Easy",
+        "Bacon",
+        "Pan-Fry",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bacon and Chive Potato Pancakes",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-chive-potato-pancakes-12103"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-cranberry-bean-ragout.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cranberry-bean-ragout.json
new file mode 100644
index 000000000..1265cbeb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-cranberry-bean-ragout.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.",
+        "Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.",
+        "Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "4 slices bacon, coarsely chopped",
+        "1 teaspoon bacon drippings",
+        "1/4 cup minced shallots",
+        "salt to taste",
+        "4 cloves garlic, crushed",
+        "1 cup shelled cranberry beans",
+        "2 cups chicken broth, or as needed",
+        "ground black pepper to taste",
+        "2 teaspoons chopped fresh rosemary",
+        "2 teaspoons lemon zest",
+        "2 tablespoons lemon juice",
+        "1 pinch cayenne pepper, or to taste",
+        "2 teaspoons extra-virgin olive oil",
+        "1 teaspoon hot chile paste (such as sambal oelek)",
+        "1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Cranberry Bean Ragout",
+    "url": "http://allrecipes.com/recipe/228644/bacon-and-cranberry-bean-ragout/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-date-appetizer.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-date-appetizer.json
new file mode 100644
index 000000000..8ea555508
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-date-appetizer.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.",
+        "Broil 10 minutes, or until bacon is evenly brown and crisp."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package pitted dates",
+        "4 ounces almonds",
+        "1 pound sliced bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Date Appetizer",
+    "url": "http://allrecipes.com/recipe/22694/bacon-and-date-appetizer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-breakfast-tarts.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-breakfast-tarts.json
new file mode 100644
index 000000000..8e46dcfcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-breakfast-tarts.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Prepare pastry for a one crust pie as directed on package.  Divide pastry into 4 equal parts.  Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin.  Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely.  If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans.  Prick surface.  Place tarts on an ungreased cookie sheet.",
+        "Bake until light brown, about 8 to 10 minutes.  Cool 5 minutes, and carefully remove from cups.  Reduce oven temperature to 350 degrees F (175 degrees C).",
+        "Place 2  bacon slices in the bottom of each pastry cup.  Sprinkle cheese over the meat, making slight well in centers.  Break 1 egg into each.  Add 1 tablespoon milk into each tart.  Sprinkle with nutmeg and pepper.  Place tarts on an ungreased cookie sheet",
+        "Bake until eggs are soft cooked, about 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 (11 ounce) package pie crust mix",
+        "1 (6 ounce) package Canadian-style bacon",
+        "1 cup shredded Cheddar cheese",
+        "4 eggs",
+        "1/4 cup milk",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Egg Breakfast Tarts",
+    "url": "http://allrecipes.com/recipe/12374/bacon-and-egg-breakfast-tarts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-coal-miners-pasta-rigatoni-alla-carbonara-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-coal-miners-pasta-rigatoni-alla-carbonara-recipe.json
new file mode 100644
index 000000000..2700bc15d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-coal-miners-pasta-rigatoni-alla-carbonara-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.",
+        "Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.",
+        "Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing."
+    ],
+    "ingredients": [
+        "Salt",
+        "1 pound rigatoni",
+        "1/3 pound pancetta, cured Italian meat, available at deli counter, chopped",
+        "Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)",
+        "4 or 5 cloves garlic, finely chopped",
+        "1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand",
+        "1/2 cup dry white wine or chicken stock",
+        "2 large egg yolks",
+        "3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling",
+        "A handful fresh parsley leaves, finely chopped",
+        "A few grinds black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Italian",
+        "Pasta Recipes",
+        "Meat",
+        "Cheese",
+        "Parmesan Cheese Recipes",
+        "Pork",
+        "Egg Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/bacon-and-egg-coal-miners-pasta-rigatoni-alla-carbonara-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-doughnuts.json
new file mode 100644
index 000000000..73d82aebe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-doughnuts.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes.",
+        "Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour.",
+        "Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Remove dough from refrigerator and stir in bacon pieces.",
+        "Drop dough by scoopfuls (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper toweled-lined plate to drain slightly.",
+        "Serve hot, drizzled with maple syrup and topped with bacon pieces."
+    ],
+    "ingredients": [
+        "1 cup cold water",
+        "2 tablespoons cold water",
+        "1/2 cup butter",
+        "2 tablespoons white sugar",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon freshly grated nutmeg",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon vanilla extract",
+        "4 large eggs",
+        "12 strips bacon, sliced crosswise into 1/2-inch pieces",
+        "vegetable oil for deep frying",
+        "1/4 cup maple syrup, for serving",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Egg Doughnuts",
+    "url": "http://allrecipes.com/recipe/244264/bacon-and-egg-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-empanadas-15765.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-empanadas-15765.json
new file mode 100644
index 000000000..0406564eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-empanadas-15765.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. and butter a baking pan.",
+        "On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round. Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste. Chop scallions. In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and saut\u00e9 bacon until golden, about 1 minute on each side. Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet. Heat butter until foam subsides and saut\u00e9 scallions 15 seconds. Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds. Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon. Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork. Make another empanada in same manner.",
+        "Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents. Bake empanadas in middle of oven until golden, about 10 minutes."
+    ],
+    "ingredients": [
+        "2 frozen turnover dough (empanada) wrappers*, thawed",
+        "2 ounces sharp Cheddar cheese",
+        "3 large eggs",
+        "3 scallions",
+        "1 tablespoon unsalted butter",
+        "2 slices Canadian bacon",
+        "*available at Latino markets and many supermarkets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Egg",
+        "Pork",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Saut\u00e9",
+        "Lunch",
+        "Ham",
+        "Gourmet",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon and Egg Empa\u00f1adas",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-egg-empanadas-15765"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-muffins.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-muffins.json
new file mode 100644
index 000000000..3cc0e6aca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.",
+        "Place bacon on a microwave-safe plate; cook in the microwave until slightly browned but still pliable, 2 to 3 minutes.",
+        "Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes.",
+        "Whisk eggs, garlic powder, salt, and pepper together in a bowl. Stir in onion and garlic mixture.",
+        "Sprinkle a few pieces of bacon in the bottom of each muffin cup. Cover with half of the egg mixture. Add a few more pieces of bacon; top with remaining egg mixture.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Sprinkle Cheddar cheese on top."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "6 slices center-cut bacon, cut into 1-inch pieces",
+        "1 teaspoon butter",
+        "3 tablespoons diced onion",
+        "1 clove garlic, minced, or to taste",
+        "6 eggs",
+        "1 pinch garlic powder",
+        "salt and ground black pepper to taste",
+        "3 tablespoons shredded Cheddar cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Egg Muffins",
+    "url": "http://allrecipes.com/recipe/256954/bacon-and-egg-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-pocket.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-pocket.json
new file mode 100644
index 000000000..d853b749f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-pocket.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Whisk the eggs with the salt and pepper, reserve. Heat a large, nonstick skillet over medium heat. Add the onion and bacon. Cook, stirring, for 5 minutes or until onions and bacon are browned.",
+        "Pour in the eggs. Cook, without stirring for 1 minute. Cook, stirring, for 1 to 2 minutes or until just set. Remove from the heat.",
+        "Use a small knife to cut halfway around the outside edge of each pita, fold back the top flap. Spread an equal amount of the ketchup all over the inside of each pita. Lay a portion of spinach over the ketchup. Top with a portion of the scrambled egg mixture, sprinkle with cheese.",
+        "Tuck the top flap of each pita inside, directly over the filling. Tightly roll the loose flap over the outside of each pita to completely enclose filling. Let stand for 5 minutes to soften cheese before serving."
+    ],
+    "ingredients": [
+        "8 eggs",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "1/2 cup finely chopped onion",
+        "1/2 cup finely chopped bacon",
+        "1/2 cup Heinz Tomato Ketchup",
+        "1 1/2 cups baby spinach leaves",
+        "1 cup shredded reduced-fat Cheddar cheese",
+        "6 small whole-wheat pocket pitas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Egg Pocket",
+    "url": "http://allrecipes.com/recipe/217786/bacon-and-egg-pocket/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-rice-238390.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-rice-238390.json
new file mode 100644
index 000000000..65874b9d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-rice-238390.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.",
+        "Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.",
+        "Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.",
+        "Return 3 tablespoons fat to skillet and saut\u00e9 onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately."
+    ],
+    "ingredients": [
+        "2 cups long-grain white rice",
+        "2 1/2 cups water",
+        "8 bacon slices, cut crosswise into 1/2-inch strips",
+        "6 large eggs",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon black pepper",
+        "1 medium onion, finely chopped",
+        "1 tablespoon vegetable oil",
+        "1/2 cup chopped scallions",
+        "1 teaspoon Asian sesame oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Onion",
+        "Pork",
+        "Rice",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Gourmet"
+    ],
+    "title": "Bacon-and-Egg Rice",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-egg-rice-238390"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-sandwiches-with-pickled-spring-onions-51155270.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-sandwiches-with-pickled-spring-onions-51155270.json
new file mode 100644
index 000000000..8d52de7d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-sandwiches-with-pickled-spring-onions-51155270.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.",
+        "Preheat oven to 350\u00b0F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.",
+        "Mix mayonnaise and Sriracha in a small bowl to combine; set aside.",
+        "Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.",
+        "Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.",
+        "Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula."
+    ],
+    "ingredients": [
+        "4 spring onions or 6 scallions, whites only, thinly sliced",
+        "1/4 cup apple cider vinegar",
+        "2 teaspoons sugar",
+        "1 teaspoon kosher salt",
+        "12 slices thick-cut bacon",
+        "2 tablespoons pure maple syrup",
+        "1/4 cup mayonnaise",
+        "1 tablespoon Sriracha",
+        "8 slices white sandwich bread, such as Pullman",
+        "1/4 cup mayonnaise",
+        "2 tablespoons unsalted butter",
+        "4 large eggs",
+        "Kosher salt, ground pepper",
+        "1 cup arugula leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Lunch",
+        "Bacon",
+        "Green Onion/Scallion",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon and Egg Sandwiches with Pickled Spring Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-egg-sandwiches-with-pickled-spring-onions-51155270"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-tacos.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-tacos.json
new file mode 100644
index 000000000..1d7287fb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egg-tacos.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk eggs together in a bowl; stir in bacon.",
+        "Melt butter in a skillet over medium heat. Add egg mixture; cook and stir until eggs are completely set, 2 to 3 minutes. Stir in American cheese, salt, and pepper.",
+        "Wrap tortillas in damp paper towels; microwave until warmed through, 30 seconds to 1 minute.",
+        "Spoon 1/4 cup egg mixture into the center of each tortilla; fold sides to cover. Serve with salsa."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1/4 cup crumbled cooked bacon",
+        "2 tablespoons butter",
+        "3 slices American cheese, diced",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "6 flour tortillas",
+        "1 cup salsa (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Egg Tacos",
+    "url": "http://allrecipes.com/recipe/245713/bacon-and-egg-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-egger-dinner-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egger-dinner-salad.json
new file mode 100644
index 000000000..b56c14284
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-egger-dinner-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving a small amount of the grease, drain the bacon, crumble, and set aside.",
+        "Using the same pan, heat the reserved bacon grease to medium-high. Fry the eggs until yolks are cooked through, but still tender, approximately 2 to 3 minutes. Remove from heat, cool slightly, and cut into long strips.",
+        "Divide lettuce among salad plates, and arrange bell pepper, green onion, cucumber, celery, and broccoli over lettuce. Top each salad with bacon, sliced eggs, and 1 tablespoon of mayonnaise. To be tossed on the plate once served."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1278&h=669&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2610194.jpg",
+    "ingredients": [
+        "8 slices bacon, cut into small pieces",
+        "4  eggs",
+        "6 cups iceberg lettuce, torn into bite-sized pieces",
+        "1  green bell pepper, diced",
+        "4  green onions, chopped",
+        "1  cucumber, peeled and diced",
+        "3  stalks celery, sliced",
+        "2 cups small broccoli florets",
+        "\u00bc cup mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Egger Dinner Salad",
+    "url": "http://allrecipes.com/recipe/51961/bacon-and-egger-dinner-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-eggs-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-eggs-potato-salad.json
new file mode 100644
index 000000000..e203e9669
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-eggs-potato-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.",
+        "Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour."
+    ],
+    "ingredients": [
+        "2 1/2 pounds red potatoes, quartered",
+        "1 cup mayonnaise",
+        "1 cup petite green peas",
+        "5 hard-boiled eggs, chopped",
+        "4 slices cooked bacon, chopped",
+        "1/4 cup minced onion",
+        "2 tablespoons mustard",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Eggs Potato Salad",
+    "url": "http://allrecipes.com/recipe/232827/bacon-and-eggs-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-feta-stuffed-chicken-breast.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-feta-stuffed-chicken-breast.json
new file mode 100644
index 000000000..aee34cc2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-feta-stuffed-chicken-breast.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.",
+        "Mix bacon and feta together in small bowl.",
+        "Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.",
+        "Place chicken in slow cooker, then add tomatoes and basil.",
+        "Cook on High until chicken is no longer pink in the middle, about three hours."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1/2 cup crumbled feta",
+        "8 skinless, boneless chicken breast halves",
+        "4 (14.5 ounce) cans diced tomatoes",
+        "2 tablespoons chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Feta Stuffed Chicken Breast",
+    "url": "http://allrecipes.com/recipe/217874/bacon-and-feta-stuffed-chicken-breast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-fresh-pasta-in-a-jar.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-fresh-pasta-in-a-jar.json
new file mode 100644
index 000000000..198199bd2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-fresh-pasta-in-a-jar.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring a pot of water to a boil; add fresh pasta and cook until tender, 3 to 4 minutes. Drain.",
+        "Heat olive oil in a skillet over medium heat; cook and stir pea vines and garlic until vines are wilted, 3 to 4 minutes. Add pasta, bacon, butter, and chile oil to pea vines mixture; toss using tongs until butter is melted. Transfer pasta mixture to a 1-pint mason jar."
+    ],
+    "ingredients": [
+        "3 ounces fresh pasta",
+        "1 tablespoon olive oil",
+        "1 cup chopped fresh pea vines",
+        "1 clove garlic, minced",
+        "1 slice cooked bacon, broken into pieces",
+        "1 tablespoon butter",
+        "1/2 teaspoon chile oil, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Fresh Pasta in a Jar",
+    "url": "http://allrecipes.com/recipe/244755/bacon-and-fresh-pasta-in-a-jar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-gorgonzola-cornbread-slider.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-gorgonzola-cornbread-slider.json
new file mode 100644
index 000000000..339e641c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-gorgonzola-cornbread-slider.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat oven to 400 degrees F.  Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray.  Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended.  Stir in chives, bacon, and cheese.  Fill prepared muffin pans 3/4 full.  Bake 10 to 12 minutes or until golden brown.  (Any remaining batter may be made into additional muffins.)",
+        "Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat.  Add onions.  Cook until onions are translucent, 8 to 10 minutes.  Remove onions and set aside.",
+        "Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl.  Blend well.  Divide into 12 equal portions.  Pat out into thin burgers.  Cook in skillet over medium to medium-high heat until done.  Top each burger with slice of cheese.",
+        "Combine mayonnaise, chipotle pepper and adobo sauce.  Slice cornbread to make buns.  Spread thin layer of chipotle mayo on top and bottom.  Place burger on bottom halves.  Top with onions.  Place top on burger."
+    ],
+    "ingredients": [
+        "Crisco\u00ae Original No-Stick Cooking Spray",
+        "Slider Buns:",
+        "2 (6.5 ounce) packages Martha White\u00ae Yellow Cornbread Mix",
+        "1/2 cup Martha White\u00ae All-Purpose Flour",
+        "1 1/2 cups milk",
+        "1/4 cup sour cream",
+        "1 large egg",
+        "3 tablespoons chopped chives",
+        "8 slices bacon, cooked and crumbled",
+        "3/4 cup crumbled Gorgonzola cheese",
+        "Burgers:",
+        "2 tablespoons butter",
+        "1 medium yellow onion, sliced into thin rings",
+        "1 1/2 pounds ground chuck",
+        "1 large egg",
+        "1/2 cup Italian-style bread crumbs",
+        "2 cloves garlic, minced",
+        "1 teaspoon salt",
+        "1/2 teaspoon pepper",
+        "12 small slices (0.5 oz each) Cheddar cheese",
+        "Chipotle Mayo:",
+        "1/2 cup mayonnaise",
+        "1 chipotle pepper in adobo sauce",
+        "1 teaspoon adobo sauce from chipotle peppers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo",
+    "url": "http://allrecipes.com/recipe/221274/bacon-and-gorgonzola-cornbread-slider/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-green-chili-quiche-2224.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-green-chili-quiche-2224.json
new file mode 100644
index 000000000..99532c4d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-green-chili-quiche-2224.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400\u00b0F.",
+        "Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.",
+        "Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve."
+    ],
+    "ingredients": [
+        "1 refrigerated pie crust (half of15-ounce package), room temperature",
+        "8 strips bacon",
+        "1 4-ounce can diced green chilies, drained",
+        "4 green onions, chopped",
+        "1 cup shredded Monterey Jack cheese (about 4 ounces)",
+        "1 cup shredded sharp cheddar cheese (about 4 ounces)",
+        "1 1/4 cups half and half",
+        "4 eggs",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Cheese",
+        "Dairy",
+        "Egg",
+        "Onion",
+        "Pork",
+        "Appetizer",
+        "Brunch",
+        "Bake",
+        "Lunch",
+        "Cheddar",
+        "Bacon",
+        "Summer",
+        "New Mexico",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon and Green Chili Quiche",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-green-chili-quiche-2224"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-leek-quiche.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-leek-quiche.json
new file mode 100644
index 000000000..874ae89ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-leek-quiche.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place the dough on a lightly floured work surface and dust the top with flour. (If the dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out.) Roll out into a round about 12 inches in diameter and about 1/8 inch thick. Transfer to a 9-inch tart pan with a removable bottom, gently fitting the dough into the bottom and sides of the pan. Using scissors or a small knife, trim the dough, leaving a 1/2-inch overhang. Fold the overhanging dough over and into the pan, pressing it firmly against the dough on the sides of the pan; the dough should be doubly thick at the sides and rise about 1/8 inch above the pan rim. Line the dough with a piece of aluminum foil and freeze for 30 minutes.",
+        "Meanwhile, position a rack in the lower third of an oven and preheat to 375\u00b0F. Place the dough-lined pan on a baking sheet and fill the foil with pie weights or dried beans. Bake until the dough is set and beginning to brown, about 20 minutes.",
+        "Meanwhile, make the filling. In a frying pan, fry the bacon over medium heat, stirring, until crisp and golden, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour out the fat and wipe the pan clean with paper towels. Add the butter to the pan and melt over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate and let cool slightly.",
+        "Remove the baking sheet with the tart pan from the oven. Remove the foil and weights. In a bowl, whisk together the half-and-half, eggs, salt, pepper and nutmeg until combined. Scatter the leeks, bacon, and Gruy\u00e8re evenly in the pastry shell. Carefully pour the egg mixture into the shell. Return to the oven and bake until the filling is puffed and golden brown, about 30 minutes. Let cool slightly, then serve. Serves 6.",
+        "Variation: Instead of bacon, leeks and Gruy\u00e8re, make a ham, shallot and cheddar quiche. To make the filling, cook 1 cup chopped ham and 1/3 cup chopped shallots in 1 Tbs. unsalted butter over medium heat until the shallots are tender, 4 to 5 minutes. Replace the Gruy\u00e8re with cheddar cheese.",
+        "Adapted from Williams-Sonoma",
+        "Comfort Food,",
+        "by Rick Rodgers (Oxmoor House, 2009)."
+    ],
+    "ingredients": [
+        "1 batch Basic Pie Dough for a single-crust pie",
+        "4 thick slices Applewood-smoked bacon, coarsely chopped",
+        "1 Tbs. unsalted butter",
+        "2 small leeks, white and pale green parts, chopped",
+        "1 cup half-and-half",
+        "2 large eggs",
+        "1/2 tsp. kosher salt",
+        "1/4 tsp. freshly ground pepper",
+        "1/8 tsp. freshly grated nutmeg",
+        "1 cup shredded Gruy\u00e8re cheese"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Bacon and Leek Quiche",
+    "url": "http://www.williams-sonoma.com/recipe/bacon-and-leek-quiche.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-lettuce-salad-108406.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-lettuce-salad-108406.json
new file mode 100644
index 000000000..ba92c00b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-lettuce-salad-108406.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.",
+        "Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and bacon and toss well."
+    ],
+    "ingredients": [
+        "10 slices meaty smoked bacon (1/2 pound), cut crosswise into 2-inch-long pieces",
+        "2 tablespoons white balsamic vinegar",
+        "1 tablespoon finely chopped shallot",
+        "1/2 teaspoon Dijon mustard",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "3 tablespoons extra-virgin olive oil",
+        "1 1/2 pounds Boston lettuce (3 heads), torn into bite-size pieces (16 cups)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Pork",
+        "Quick & Easy",
+        "Bacon",
+        "Summer",
+        "Lettuce",
+        "Gourmet"
+    ],
+    "title": "Bacon and Lettuce Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-lettuce-salad-108406"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-macaroni-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-macaroni-salad.json
new file mode 100644
index 000000000..a46efba0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-macaroni-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.",
+        "Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve."
+    ],
+    "ingredients": [
+        "1 pound sliced bacon",
+        "1 (16 ounce) package elbow macaroni",
+        "1 cup mayonnaise",
+        "1/2 cup sour cream",
+        "2 tablespoons prepared yellow mustard",
+        "1/4 cup white sugar",
+        "1/4 cup cider vinegar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "3 tomatoes, seeded and chopped",
+        "1 large cucumber, peeled and chopped",
+        "4 hard-cooked eggs, chopped",
+        "1/2 cup chopped celery",
+        "1/2 cup sliced green olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Macaroni Salad",
+    "url": "http://allrecipes.com/recipe/166880/bacon-and-macaroni-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-molasses-beans-103638.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-molasses-beans-103638.json
new file mode 100644
index 000000000..b4eb3887d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-molasses-beans-103638.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; saut\u00e9 until vegetables are tender, about 8 minutes. Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, about 10 minutes.)"
+    ],
+    "ingredients": [
+        "4 thick-cut bacon slices, thinly sliced crosswise",
+        "2 medium onions, finely chopped",
+        "1/2 green bell pepper, finely chopped",
+        "2 garlic cloves, minced",
+        "4 15-ounce cans Great Northern beans, rinsed, drained",
+        "1/3 cup mild-flavored (light) molasses",
+        "1/4 cup ketchup",
+        "1/4 cup purchased barbecue sauce",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon apple cider vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Pork",
+        "Side",
+        "Picnic",
+        "Summer",
+        "Grill/Barbecue",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon and Molasses Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-molasses-beans-103638"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-mushroom-spaghetti.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-mushroom-spaghetti.json
new file mode 100644
index 000000000..f8c8e6919
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-mushroom-spaghetti.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.",
+        "While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve."
+    ],
+    "ingredients": [
+        "1 pound dry spaghetti",
+        "1 pound bacon, cut crosswise into 1-inch pieces",
+        "1 large sweet onion (such as Vidalia\u00ae), chopped",
+        "2 (4.5 ounce) cans sliced mushrooms, drained",
+        "2 (15 ounce) cans tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Mushroom Spaghetti",
+    "url": "http://allrecipes.com/recipe/215790/bacon-and-mushroom-spaghetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-onion-corn-muffins-13187.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-onion-corn-muffins-13187.json
new file mode 100644
index 000000000..322b32454
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-onion-corn-muffins-13187.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the butter, the sour cream, and the milk, stir in the bacon, the onion, and the cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425\u00b0F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool."
+    ],
+    "ingredients": [
+        "8 slices of lean bacon",
+        "1/2 cup finely chopped onion",
+        "1 cup yellow cornmeal",
+        "2/3 cup all-purpose flour",
+        "1 teaspoon double-acting baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 large eggs",
+        "1/2 stick (1/4 cup) unsalted butter, melted and cooled",
+        "1 1/2 cups sour cream",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Onion",
+        "Bake",
+        "Bacon",
+        "Cornmeal",
+        "Gourmet"
+    ],
+    "title": "Bacon and Onion Corn Muffins",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-onion-corn-muffins-13187"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-parmesan-penne-pasta.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-parmesan-penne-pasta.json
new file mode 100644
index 000000000..051e510cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-parmesan-penne-pasta.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.",
+        "While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.",
+        "Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve."
+    ],
+    "ingredients": [
+        "1 pound bacon, coarsely chopped",
+        "1 onion, chopped",
+        "1 pound dry penne pasta",
+        "1/4 cup olive oil",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Parmesan Penne Pasta",
+    "url": "http://allrecipes.com/recipe/111840/bacon-and-parmesan-penne-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-phyllo-wrapped-asparagus-an.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-phyllo-wrapped-asparagus-an.json
new file mode 100644
index 000000000..0b63a3bc3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-phyllo-wrapped-asparagus-an.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet generously with cooking spray.",
+        "Heat olive oil in a skillet over medium heat. Add asparagus and rosemary; cook and stir until asparagus is tender, about 3 minutes.",
+        "Lay 2 phyllo sheets on a flat work surface. Place 2 slices of mozzarella cheese side-by-side in the center; cover with a small scoop of asparagus. Fold in long edges of phyllo to cover asparagus; overlap short ends in the center to form a package. Wrap a slice of Canadian bacon around phyllo package. Repeat with remaining ingredients.",
+        "Arrange phyllo packages on the baking sheet.",
+        "Bake in the preheated oven until phyllo is crispy and Canadian bacon is browned, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 tablespoon olive oil",
+        "1/2 bunch asparagus, cut into 1-inch pieces",
+        "4 teaspoons chopped fresh rosemary",
+        "8 sheets phyllo dough",
+        "1 (8 ounce) package mozzarella, sliced into 8 pieces",
+        "4 slices Canadian bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Phyllo-Wrapped Asparagus and Mozzarella",
+    "url": "http://allrecipes.com/recipe/256485/bacon-and-phyllo-wrapped-asparagus-an/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-breakfast-strata.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-breakfast-strata.json
new file mode 100644
index 000000000..ee5c77929
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-breakfast-strata.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cook potatoes and bacon in large skillet on medium heat 8 to 10 min. or until bacon is crisp and potatoes are tender, stirring occasionally; drain. Combine potato mixture, bread, broccoli and 1 cup shredded cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.",
+        "Whisk cream cheese spread, eggs and pepper in medium bowl until blended. Gradually add milk, beating well after each addition; pour over bread mixture. (Bread cubes should be evenly moistened.) Cover with foil. Refrigerate 2 hours.",
+        "Heat oven to 375 degrees F. Bake strata, covered, 30 min. or until knife inserted in center comes out clean. Sprinkle with remaining shredded cheese; bake, uncovered, 10 min. or until cheese is melted."
+    ],
+    "ingredients": [
+        "3/4 pound small red potatoes, sliced",
+        "12 slices OSCAR MAYER Bacon, cut into 1-inch pieces",
+        "8 cups French bread, cut into 1/2-inch cubes",
+        "1 cup small broccoli florets",
+        "1 1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA",
+        "1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread",
+        "6 eggs",
+        "1/4 teaspoon black pepper",
+        "2 1/2 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Potato Breakfast Strata",
+    "url": "http://allrecipes.com/recipe/230945/bacon-and-potato-breakfast-strata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-frittata-with-greens.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-frittata-with-greens.json
new file mode 100644
index 000000000..118843131
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-frittata-with-greens.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.",
+        "Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.",
+        "Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.",
+        "Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.",
+        "Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes."
+    ],
+    "ingredients": [
+        "6 slices bacon, chopped",
+        "1 potato, peeled and sliced into thin 1-inch pieces",
+        "2 tablespoons water, or as needed",
+        "1 clove garlic, thinly sliced",
+        "1/2 teaspoon red pepper flakes",
+        "salt and ground black pepper to taste",
+        "1 bunch Swiss chard, chopped",
+        "8 eggs, beaten",
+        "1/3 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Potato Frittata with Greens",
+    "url": "http://allrecipes.com/recipe/238314/bacon-and-potato-frittata-with-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-pie-1590.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-pie-1590.json
new file mode 100644
index 000000000..03eb270d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-pie-1590.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Grease 9x13-inch glass baking dish. Cook bacon and onion in heavy large skillet over medium heat until bacon is crisp and onion is translucent, stirring frequently, about 8 minutes. Transfer to paper towel using slotted spoon. Drain well. Combine eggs with next 3 ingredients. Mix in bacon mixture. Pour into prepared baking dish, spreading mixture evenly. Bake until center is set, about 45 minutes. Cut into squares and serve."
+    ],
+    "ingredients": [
+        "1 pound bacon, chopped",
+        "1 onion, chopped",
+        "8 large eggs, beaten to blend",
+        "1 pound russet potatoes, peeled and grated",
+        "2 3/4 cups grated sharp cheddar",
+        "1/2 teaspoon pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Egg",
+        "Potato",
+        "Brunch",
+        "Bake",
+        "Kid-Friendly",
+        "Bacon",
+        "Massachusetts",
+        "Sugar Conscious"
+    ],
+    "title": "Bacon and Potato Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-potato-pie-1590"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-soup.json
new file mode 100644
index 000000000..7ede429d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-potato-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.",
+        "Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.",
+        "Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.",
+        "Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once."
+    ],
+    "ingredients": [
+        "6 thick slices bacon",
+        "1 1/2 teaspoons olive oil",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped carrots",
+        "1 stalk celery, chopped",
+        "4 cups low fat, low sodium chicken broth",
+        "4 cups cubed potatoes",
+        "1/8 teaspoon cayenne pepper",
+        "1/2 cup shredded Cheddar cheese",
+        "1/2 teaspoon kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Potato Soup",
+    "url": "http://allrecipes.com/recipe/13076/bacon-and-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-roquefort-stuffed-burgers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-roquefort-stuffed-burgers.json
new file mode 100644
index 000000000..ffeb1918b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-roquefort-stuffed-burgers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.",
+        "Preheat a grill for medium heat. When hot, lightly oil the grate.",
+        "Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce."
+    ],
+    "ingredients": [
+        "2 pounds ground beef",
+        "1 tablespoon Worcestershire sauce",
+        "2 tablespoons Dijon mustard",
+        "1/2 teaspoon ground black pepper",
+        "4 slices bacon, cooked and crumbled",
+        "4 ounces Roquefort or other blue cheese, crumbled",
+        "1 teaspoon chopped fresh thyme leaves",
+        "4 hamburger buns, split and toasted",
+        "1 tomato, sliced",
+        "1 red onion, sliced",
+        "4 leaves lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Roquefort Stuffed Burgers",
+    "url": "http://allrecipes.com/recipe/78212/bacon-and-roquefort-stuffed-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-sage-panfried-trout-11692.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-sage-panfried-trout-11692.json
new file mode 100644
index 000000000..0085f5882
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-sage-panfried-trout-11692.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, until they are crisp, transfer them to paper towels to drain, and pour off the fat. Crumble the cooked bacon into a small bowl and stir in the minced sage. In the skillet cook the remaining 16 bacon slices in 2 batches until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat.",
+        "Preheat the oven to 375\u00b0F. Rinse the trout under cold water and pat them dry inside and out. Sprinkle the cavity of each trout with one eighth of the crumbled bacon mixture and salt and pepper to taste. Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities. Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess.",
+        "Heat the skillet over moderately high heat until it is hot, add the oil, and heat it until it is hot but not smoking. In the oil fry the trout, not touching each other, in batches for 3 minutes on each sides, or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan. When all the trout has been fried, bake them for 5 minutes, or until they just flake and are heated through. Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges."
+    ],
+    "ingredients": [
+        "24 slices of bacon",
+        "3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled, plus fresh sage springs for garnish",
+        "8 trout (about 10 ounces each), cleaned and boned, leaving the head \u00a0and tail intact",
+        "about 2 cups yellow cornmeal for coating the trout",
+        "1/3 cup olive oil",
+        "lemon wedges for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Fry",
+        "Bacon",
+        "Cornmeal",
+        "Trout",
+        "Spring",
+        "Sage",
+        "Gourmet"
+    ],
+    "title": "Bacon and Sage Panfried Trout",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-sage-panfried-trout-11692"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-smoked-gouda-cauliflower-ma.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-smoked-gouda-cauliflower-ma.json
new file mode 100644
index 000000000..07b9bbabf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-smoked-gouda-cauliflower-ma.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.",
+        "Combine cauliflower, heavy cream, butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder in a pot; bring to a boil. Cook until cauliflower is soft, 18 to 20 minutes.",
+        "Transfer cauliflower mixture carefully to a food processor. Add crumbled bacon and smoked Gouda cheese; blend until smooth and creamy. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "4 cups cauliflower florets",
+        "3 tablespoons heavy whipping cream",
+        "2 tablespoons butter",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon garlic powder",
+        "1/3 cup shredded smoked Gouda cheese, or to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Smoked Gouda Cauliflower Mash (Low Carb and Gluten Free)",
+    "url": "http://allrecipes.com/recipe/256683/bacon-and-smoked-gouda-cauliflower-ma/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-swiss-quiche.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-swiss-quiche.json
new file mode 100644
index 000000000..058efd2c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-swiss-quiche.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.",
+        "Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.",
+        "In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.",
+        "Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (9 inch) frozen pie crust, thawed",
+        "1 3/4 pounds sliced bacon",
+        "3 eggs, lightly beaten",
+        "1 (12 ounce) can evaporated milk",
+        "1/2 teaspoon spicy brown mustard",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 cup all-purpose flour, or as needed",
+        "1 1/2 cups shredded Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Swiss Quiche",
+    "url": "http://allrecipes.com/recipe/63410/bacon-and-swiss-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-tomato-cups.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-tomato-cups.json
new file mode 100644
index 000000000..86a696191
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-tomato-cups.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.",
+        "In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.",
+        "Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.",
+        "Bake in preheated oven until golden brown, 10 to 12 minutes."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1 tomato, chopped",
+        "1/2 onion, chopped",
+        "3 ounces shredded Swiss cheese",
+        "1/2 cup mayonnaise",
+        "1 teaspoon dried basil",
+        "1 (16 ounce) can refrigerated buttermilk biscuit dough"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Tomato Cups",
+    "url": "http://allrecipes.com/recipe/14967/bacon-and-tomato-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-tomato-macaroni-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-tomato-macaroni-and-cheese.json
new file mode 100644
index 000000000..bc8d142ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-tomato-macaroni-and-cheese.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cook and stir bacon and onions in a skillet over medium heat until bacon is crisp and onions are softened, 10 to 15 minutes. Add tomatoes to skillet; cook and stir until liquid is evaporated, 5 to 10 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return pasta to pot.",
+        "Preheat oven to 355 degrees F (180 degrees C).",
+        "Stir 3 cups Cheddar cheese into the tomato mixture until cheese is melted and sauce is thickened, about 5 minutes. Mix sauce into pasta. Pour pasta mixture into a 9x13-inch baking dish and top with remaining Cheddar cheese and mozzarella cheese.",
+        "Bake in the preheated oven until cheese is golden brown and crisp, about 15 minutes."
+    ],
+    "ingredients": [
+        "1 pound bacon, chopped, or more to taste",
+        "2 large onions, chopped",
+        "5 ripe tomatoes, roughly grated",
+        "1 (16 ounce) package elbow macaroni, or more to taste",
+        "4 cups grated Cheddar cheese, divided",
+        "1 cup grated mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Tomato Macaroni and Cheese",
+    "url": "http://allrecipes.com/recipe/240401/bacon-and-tomato-macaroni-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-tomato-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-tomato-quesadillas.json
new file mode 100644
index 000000000..f4820f0b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-tomato-quesadillas.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil.  Fold each tortilla in half to form a half circle.",
+        "Lightly coat a large nonstick skillet or griddle with oil.  Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.",
+        "Cut the quesadilla into 4 wedges and serve with sour cream."
+    ],
+    "ingredients": [
+        "8 (8 inch) flour tortillas",
+        "2 cups shredded Mexican blend cheese",
+        "1 (10 ounce) can RED GOLD\u00ae Petite Diced Tomatoes with Chipotle",
+        "8 slices bacon, cooked and crumbled",
+        "1/2 cup chopped fresh basil",
+        "2 tablespoons vegetable oil",
+        "Sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Tomato Quesadillas",
+    "url": "http://allrecipes.com/recipe/240352/bacon-and-tomato-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-venison-burgers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-venison-burgers.json
new file mode 100644
index 000000000..4b7122bc2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-venison-burgers.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using  your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties.",
+        "Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound peppercorn bacon, diced",
+        "5 pounds ground venison",
+        "2 cups bread crumbs",
+        "1/2 cup Worcestershire sauce",
+        "1/4 cup evaporated milk",
+        "5 cloves garlic, minced",
+        "1 teaspoon ground cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon and Venison Burgers",
+    "url": "http://allrecipes.com/recipe/240570/bacon-and-venison-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-and-whiskey-jam.json b/serverless-fleets/data/input/inferencing/recipes/bacon-and-whiskey-jam.json
new file mode 100644
index 000000000..1a4b202d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-and-whiskey-jam.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Sterilize two jam jars: wash them in hot soapy water then transfer them to a moderate oven to dry.",
+        "Fry the bacon in a wide low-sided saut\u00e9 pan, stirring frequently, until cooked and beginning to brown. Remove the bacon with a slotted spoon and set aside. If there is a lot of fat in the pan, discard most of it, leaving just enough to sweat the shallots\u2014about 1 tablespoon. If there is not enough fat, add a little knob of butter\u2014about 1/2 oz.",
+        "Add the shallots and garlic to the pan and cook gently on a low heat until softened. Then add the spices and cook for a few minutes. Next, add the whiskey, turn up the heat and stir to deglaze the bottom of the pan and cook out most of the alcohol, being very careful as it may flame. Do not measure out the whiskey near the pan or flame.",
+        "Finally, return the bacon to the pan, add the sugar, honey, vinegar and marmalade and let it bubble until it becomes sticky and glossy. Transfer into the sterilized jars, allow to cool, then label and store. This will keep up to 1 month in the fridge.",
+        "Serve at room temperature, or even a little warm, on buttered toast."
+    ],
+    "ingredients": [
+        "2 pounds bacon, cut into strips",
+        "Scant 1/2 ounce butter (optional)",
+        "14 ounces shallots, peeled and chopped",
+        "2 cloves garlic, not too large, peeled and chopped",
+        "1/2 teaspoon sweet smoked paprika",
+        "1 teaspoon ground ginger",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground allspice",
+        "5 fl. ounces Irish whiskey",
+        "3 1/2 ounces light soft brown sugar",
+        "3 1/2 ounces honey",
+        "5 fl. ounces cider vinegar",
+        "3 1/2 ounces marmalade"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Bacon",
+        "Jam or Jelly",
+        "Onion",
+        "Breakfast",
+        "Condiment/Spread",
+        "Kidney Friendly",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon and Whiskey Jam",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-and-whiskey-jam"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-appetizer-crescents.json b/serverless-fleets/data/input/inferencing/recipes/bacon-appetizer-crescents.json
new file mode 100644
index 000000000..ff21040a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-appetizer-crescents.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oven to 375 degrees F.",
+        "Mix all ingredients except crescent dough.",
+        "Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.",
+        "Bake 12 to 15 min. or until golden brown. Serve warm."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package PHILADELPHIA Cream Cheese, softened",
+        "8 slices OSCAR MAYER Bacon, cooked, crumbled",
+        "1/3 cup KRAFT Grated Parmesan Cheese",
+        "1/4 cup finely chopped onions",
+        "2 tablespoons chopped fresh parsley",
+        "1 tablespoon milk",
+        "2 (8 ounce) packages refrigerated crescent dinner rolls"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Appetizer Crescents",
+    "url": "http://allrecipes.com/recipe/216825/bacon-appetizer-crescents/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-apple-and-fennel-stuffing-350422.json b/serverless-fleets/data/input/inferencing/recipes/bacon-apple-and-fennel-stuffing-350422.json
new file mode 100644
index 000000000..5c3a0f551
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-apple-and-fennel-stuffing-350422.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.",
+        "Preheat oven to 425\u00b0F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.",
+        "Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.",
+        "Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; saut\u00e9 until onions are soft, about 5 minutes longer.",
+        "Remove roasting pan with bacon from oven; reduce oven temperature to 375\u00b0F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.",
+        "Preheat oven to 375\u00b0F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and baconapple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley."
+    ],
+    "ingredients": [
+        "1 pound applewood-smoked bacon slices, coarsely chopped (about 4 cups)",
+        "2 3/4 cups (or more) low-salt chicken broth, divided",
+        "1/4 cup (1/2 stick) butter",
+        "4 cups finely chopped onions",
+        "6 cups 1/2-inch pieces peeled cored sweet-tart heir loom apples (such as Arkansas Black; about 5 large) or other sweet-tart apples (such as Pink Lady)",
+        "2 cups finely chopped fresh fennel bulbs",
+        "1 cup finely chopped celery",
+        "1 teaspoon coarse kosher salt",
+        "3/4 teaspoon freshly ground black pepper",
+        "3 large eggs, beaten to blend",
+        "2/3 cup chopped fresh Italian parsley, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Bake",
+        "Roast",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "High Fiber",
+        "Dinner",
+        "Stuffing/Dressing",
+        "Apple",
+        "Bacon",
+        "Fennel",
+        "Fall",
+        "Family Reunion",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bacon, Apple and Fennel Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-apple-and-fennel-stuffing-350422"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-apples.json b/serverless-fleets/data/input/inferencing/recipes/bacon-apples.json
new file mode 100644
index 000000000..a5597f278
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-apples.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.",
+        "Place apples in a loaf pan. Combine brown sugar and cinnamon in a bowl; spoon into each apple.",
+        "Place the loaf pan into the campfire or on the grill; cook for about 3 minutes. Carefully remove the pan from the fire and sprinkle bacon over apples. Place in the fire or on the grill for about 5 minutes more."
+    ],
+    "ingredients": [
+        "2 apples, cored",
+        "1/4 cup brown sugar",
+        "1 teaspoon ground cinnamon, or more to taste",
+        "4 slices cooked bacon, crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Apples",
+    "url": "http://allrecipes.com/recipe/257055/bacon-apples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-arugula-tomato-and-egg-sandwiches-102978.json b/serverless-fleets/data/input/inferencing/recipes/bacon-arugula-tomato-and-egg-sandwiches-102978.json
new file mode 100644
index 000000000..58b97acaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-arugula-tomato-and-egg-sandwiches-102978.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cook bacon in a 12-inch nonstick skillet until crisp and transfer to paper towels to drain. Keep warm, covered. Pour off fat from skillet and wipe clean with paper towels.",
+        "Spread 1 side of each toast with 1 tablespoon chutney, or to taste. Whisk together eggs and cream and season with salt and pepper. Heat butter in skillet over moderately low heat until foam subsides, then cook egg mixture, stirring slowly, until just cooked through. Make sandwiches with toasts, scrambled eggs, bacon, and arugula."
+    ],
+    "ingredients": [
+        "1 pound thick-cut bacon",
+        "1 round sourdough loaf (10 inches), cut crosswise into 8 (1/3-inch-thick) slices and toasted",
+        "1/2 cup bottled tomato chutney",
+        "7 large eggs",
+        "1/4 cup heavy cream",
+        "2 tablespoons unsalted butter",
+        "12 arugula leaves or watercress sprigs, coarse stems discarded"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Egg",
+        "Leafy Green",
+        "Breakfast",
+        "Brunch",
+        "Meat",
+        "Bacon",
+        "Arugula",
+        "Gourmet"
+    ],
+    "title": "Bacon, Arugula, Tomato, and Egg Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-arugula-tomato-and-egg-sandwiches-102978"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-asparagus-and-cheese-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/bacon-asparagus-and-cheese-sandwich.json
new file mode 100644
index 000000000..2b97c189e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-asparagus-and-cheese-sandwich.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Adjust oven rack to upper position, and set oven to broil.  You may also use a toaster oven to cook the sandwiches if you don't want to broil them in the oven.",
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain on paper towels.",
+        "Place a few spears of asparagus on a slice of bread.  Top with 2 slices crisp bacon then a slice of cheese.",
+        "Toast under the broiler until the cheese is melted and bubbly."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1 (10 ounce) can asparagus tips, drained",
+        "4 thick slices sourdough bread, lightly toasted",
+        "4 slices sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Asparagus, and Cheese Sandwiches",
+    "url": "http://allrecipes.com/recipe/53646/bacon-asparagus-and-cheese-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-asparagus-pizza.json b/serverless-fleets/data/input/inferencing/recipes/bacon-asparagus-pizza.json
new file mode 100644
index 000000000..0a85cb3d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-asparagus-pizza.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.",
+        "Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.",
+        "Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving."
+    ],
+    "ingredients": [
+        "5 thick slices bacon, cut into 1 inch pieces",
+        "1 unbaked pizza crust",
+        "1 pound shredded mozzarella cheese",
+        "1 cup chopped fresh asparagus",
+        "1 cup halved cherry or grape tomatoes",
+        "1 (11 ounce) log fresh chevre (goat cheese)",
+        "1 teaspoon red pepper flakes",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Asparagus Pizza",
+    "url": "http://allrecipes.com/recipe/76059/bacon-asparagus-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-and-pepperjack-grille.json b/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-and-pepperjack-grille.json
new file mode 100644
index 000000000..c993269e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-and-pepperjack-grille.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Lay bread on a work surface and spread butter on one side of each slice.",
+        "Layer bacon, 1 slice of cheese, onion rings, avocado slices, and another slice of cheese on top of the unbuttered-side of the bread; top with second slice of bread, buttered-side facing up.",
+        "Cook sandwiches in a skillet over medium heat, flipping once, until both sides are golden brown and cheese has melted, about 3 to 5 minutes per side."
+    ],
+    "ingredients": [
+        "8 (3/4 inch thick) slices sourdough bread",
+        "1/4 cup butter",
+        "8 slices cooked thick bacon",
+        "8 slices pepperjack cheese",
+        "1 red onion, sliced and separated into rings",
+        "1 avocado, halved and cut into 1/4-inch slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Avocado, and Pepperjack Grilled Cheese Sandwich",
+    "url": "http://allrecipes.com/recipe/238365/bacon-avocado-and-pepperjack-grille/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-cream-cheese-dip.json b/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-cream-cheese-dip.json
new file mode 100644
index 000000000..8a8b29062
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-cream-cheese-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix cream cheese, salsa, bacon, green onions, salt, and pepper in a bowl; top with avocado cubes."
+    ],
+    "ingredients": [
+        "1 (4 ounce) package cream cheese, softened",
+        "1/4 cup salsa",
+        "5 slices cooked bacon, chopped",
+        "3 green onions, chopped",
+        "salt and ground black pepper to taste",
+        "1/2 avocado - peeled, pitted, and cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Avocado Cream Cheese Dip",
+    "url": "http://allrecipes.com/recipe/232561/bacon-avocado-cream-cheese-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-pasta.json b/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-pasta.json
new file mode 100644
index 000000000..49877a750
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-pasta.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.",
+        "Mix basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl.",
+        "Combine bacon pieces and avocado in a large bowl. Stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3069&h=1607&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4332206.jpg",
+    "ingredients": [
+        "1 (8 ounce) package bow-tie pasta",
+        "6 slices bacon",
+        "\u2154 cup chopped basil",
+        "3 tablespoons lemon juice",
+        "2 tablespoons olive oil",
+        "3 cloves garlic, minced",
+        "\u00bc teaspoon ground black pepper",
+        "\u215b teaspoon salt",
+        "2  avocados, chopped",
+        "\u00bd cup grated Romano cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Avocado Pasta",
+    "url": "http://allrecipes.com/recipe/255379/bacon-avocado-pasta/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-salad.json
new file mode 100644
index 000000000..1b2d5661b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-avocado-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.",
+        "Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture."
+    ],
+    "ingredients": [
+        "1 pound bacon, chopped",
+        "1 cucumber, diced",
+        "1 cup quartered cherry tomatoes",
+        "1/4 cup seasoned rice vinegar",
+        "salt and ground black pepper to taste",
+        "5 avocados - peeled, pitted, and diced",
+        "1/2 cup chopped fresh cilantro",
+        "4 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Avocado Salad",
+    "url": "http://allrecipes.com/recipe/238172/bacon-avocado-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/bacon-baked-beans.json
new file mode 100644
index 000000000..858861252
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-baked-beans.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside.",
+        "In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon.",
+        "Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "2 (16 ounce) cans baked beans",
+        "1 onion, diced",
+        "1/4 cup yellow mustard",
+        "3/4 cup ketchup",
+        "1 cup packed brown sugar",
+        "1 Granny Smith apple - peeled, cored and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Baked Beans",
+    "url": "http://allrecipes.com/recipe/83724/bacon-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-baklava-51225820.json b/serverless-fleets/data/input/inferencing/recipes/bacon-baklava-51225820.json
new file mode 100644
index 000000000..21abcf675
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-baklava-51225820.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F",
+        "In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.",
+        "Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.",
+        "Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.",
+        "Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.",
+        "While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator."
+    ],
+    "ingredients": [
+        "1/2 pound raw walnut pieces",
+        "1/2 pound raw pistachio meats",
+        "1 cup cooked and crumbled bacon (about 12 slices)",
+        "1/3 cup sugar",
+        "1 teaspoon ground cardamom",
+        "1 1/4 cup (2 1/2 sticks) unsalted butter, melted",
+        "1 package (16 ounces) phyllo dough, thawed",
+        "1 cup water",
+        "1 cup sugar",
+        "1 cup honey",
+        "1 cinnamon stick",
+        "1/4 cup orange flower water or rose water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Bacon",
+        "Pistachio",
+        "Walnut",
+        "Honey",
+        "Phyllo/Puff Pastry Dough",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon Baklava",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-baklava-51225820"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-balsamic-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/bacon-balsamic-deviled-eggs.json
new file mode 100644
index 000000000..02128d053
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-balsamic-deviled-eggs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.",
+        "Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.",
+        "Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley."
+    ],
+    "ingredients": [
+        "12 eggs",
+        "4 slices bacon",
+        "1/2 cup mayonnaise",
+        "1/4 cup minced red onion",
+        "2 teaspoons white sugar",
+        "1/2 teaspoon balsamic vinegar",
+        "1/4 teaspoon celery salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "1/4 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Balsamic Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/208089/bacon-balsamic-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-bleu-cheese-ball.json b/serverless-fleets/data/input/inferencing/recipes/bacon-bleu-cheese-ball.json
new file mode 100644
index 000000000..d7f68bd7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-bleu-cheese-ball.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir cream cheese, bacon bits, blue cheese, salad dressing, green onions, and garlic powder together in a bowl. Form mixture into 2 balls, cover each with plastic wrap, and refrigerate until chilled and firm, 3 hours or overnight.",
+        "Remove cheese balls from plastic wrap and roll in parsley."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (3 ounce) package bacon bits (such as Oscar Mayer\u00ae)",
+        "3 ounces crumbled blue cheese",
+        "1/4 cup blue cheese salad dressing, or to taste",
+        "2 green onions, chopped",
+        "1/2 teaspoon garlic powder",
+        "1/4 cup dried parsley, or as needed (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Bleu Cheese Ball",
+    "url": "http://allrecipes.com/recipe/236615/bacon-bleu-cheese-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-blue-cheese-flat-iron-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-blue-cheese-flat-iron-salad.json
new file mode 100644
index 000000000..b817a29b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-blue-cheese-flat-iron-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Rub the flat iron steaks with Worcestershire sauce, salt, and pepper; set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet.",
+        "Heat the bacon grease over medium-high heat until it begins to smoke. Place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. Once done, remove the steaks and keep warm.",
+        "Place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the bacon and sprinkle overtop. Thinly slice the flat iron steak, and arrange over the salad."
+    ],
+    "ingredients": [
+        "2 pounds flat iron steaks",
+        "2 tablespoons vegetarian Worcestershire sauce",
+        "1 teaspoon salt",
+        "2 teaspoons  fresh-ground black pepper",
+        "1 pound sliced bacon",
+        "1/2 head shredded iceberg lettuce",
+        "1/2 head red leaf lettuce, torn",
+        "1 (10 ounce) bag baby salad greens",
+        "1 cup blue cheese salad dressing",
+        "1/2 pound crumbled blue cheese",
+        "1/2 pound shredded Cheddar cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Blue Cheese Flat Iron Salad",
+    "url": "http://allrecipes.com/recipe/160336/bacon-blue-cheese-flat-iron-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-bourbon-apple-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/bacon-bourbon-apple-pancakes.json
new file mode 100644
index 000000000..c8571d814
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-bourbon-apple-pancakes.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat 1 teaspoon canola oil in a skillet over medium heat; cook and stir apples, 1 tablespoon sugar, and cinnamon in the hot oil until apples are slightly softened, 5 to 10 minutes. Remove skillet from heat.",
+        "Whisk milk, butter, egg, bourbon, and vanilla extract together in a bowl. Sift all-purpose flour, oat flour, 1 tablespoon sugar, baking powder, and salt together in a separate bowl. Stir flour mixture into milk mixture until batter is well mixed; fold in apples and bacon.",
+        "Heat remaining 1 teaspoon canola oil in a skillet over medium heat; drop batter, about 1/2 cup per pancake, onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip pancake and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "2 teaspoons canola oil, divided",
+        "2 cups diced apples",
+        "2 tablespoons white sugar, divided",
+        "2 teaspoons ground cinnamon",
+        "3/4 cup milk",
+        "2 tablespoons melted butter",
+        "1 egg",
+        "1 1/2 teaspoons bourbon whiskey",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup all-purpose flour",
+        "1/2 cup oat flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "2 tablespoons chopped cooked bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Bourbon Apple Pancakes",
+    "url": "http://allrecipes.com/recipe/234876/bacon-bourbon-apple-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-bourbon-burgers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-bourbon-burgers.json
new file mode 100644
index 000000000..ef9f41494
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-bourbon-burgers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat and lightly oil the grate.",
+        "Mix ground beef, bourbon, Worcestershire sauce, brown sugar, steak seasoning, and garlic salt in a bowl; divide and shape into 2 patties.",
+        "Cook on the preheated grill for about 5 minutes; turn, top each burger with bacon and Cheddar cheese, and continue cooking until the burgers are cooked to your desired degree of doneness, about 5 minutes more for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on split buns topped with tomato and lettuce."
+    ],
+    "ingredients": [
+        "1/2 pound lean ground beef",
+        "1 tablespoon bourbon (such as Four Roses\u00ae)",
+        "2 teaspoons Worcestershire sauce",
+        "2 teaspoons brown sugar",
+        "2 teaspoons steak seasoning (such as Montreal Steak Seasoning\u00ae)",
+        "1/2 teaspoon garlic salt",
+        "2 slices cooked bacon, cut into halves",
+        "2 slices Cheddar cheese",
+        "2 hamburger buns, split",
+        "2 tomato slices",
+        "2 leaves lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Bourbon Burgers",
+    "url": "http://allrecipes.com/recipe/222362/bacon-bourbon-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-braised-brussels-sprouts-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-braised-brussels-sprouts-recipe.json
new file mode 100644
index 000000000..1f0c7398c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-braised-brussels-sprouts-recipe.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.",
+        "After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy."
+    ],
+    "ingredients": [
+        "1 1/2 pounds Brussels sprouts, washed,and cut in half",
+        "4 ounces (about 1/2 cup) bacon, cut into small squares",
+        "1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped",
+        "4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped",
+        "2 cups low-sodium chicken stock",
+        "Kosher salt",
+        "Freshly ground black pepper",
+        "3 tablespoons balsamic vinegar",
+        "1/2 cup grated Parmigiano-Reggiano",
+        "1 cup panko bread crumbs",
+        "2 sprigs rosemary, leaves only, chopped",
+        "Extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Bacon Recipes",
+        "Meat",
+        "Vegetable",
+        "Brussels Sprouts",
+        "Caramelizing"
+    ],
+    "title": "Bacon-Braised Brussels Sprouts",
+    "url": "http://www.foodnetwork.com/recipes/tyler-florence/bacon-braised-brussels-sprouts-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-bowls.json b/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-bowls.json
new file mode 100644
index 000000000..54bf1f272
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-bowls.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.",
+        "Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not yet crispy, 7 to 10 minutes. Drain the bacon slices on paper towels.",
+        "Line the walls of each muffin cup with a bacon strip.",
+        "Beat eggs with salt and pepper in a large bowl; ladle into muffin cups to about 3/4-full. Sprinkle cheddar cheese over the top of each portion.",
+        "Bake in preheated oven until golden brown on top and the egg doesn't jiggle, 20 to 35 minutes. Remove from oven and use a butter knife or spoon to remove from muffin tin promptly so that they don't stick."
+    ],
+    "ingredients": [
+        "12 strips bacon",
+        "8 eggs, beaten",
+        "salt and ground black pepper to taste",
+        "1/2 cup shredded Cheddar cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Breakfast Bowls",
+    "url": "http://allrecipes.com/recipe/236407/bacon-breakfast-bowls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-cake.json b/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-cake.json
new file mode 100644
index 000000000..6b9edda36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-cake.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).  Grease a 9 inch round cake pan.",
+        "Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain the bacon slices on a paper towel-lined plate.  Place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit.  Sprinkle the bacon strips with the brown sugar.",
+        "Combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well.  Pour the batter over the brown sugar and bacon in the cake pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes.  Cool cake slightly and remove from pan by inverting onto a serving platter.  Cut into wedges to serve."
+    ],
+    "ingredients": [
+        "12 slices bacon",
+        "1/4 cup packed brown sugar",
+        "1 (9 ounce) package white cake mix, batter prepared as directed on package",
+        "1 teaspoon maple flavored extract",
+        "1/4 cup maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Breakfast Cake",
+    "url": "http://allrecipes.com/recipe/189283/bacon-breakfast-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-casserole-gluten-fre.json b/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-casserole-gluten-fre.json
new file mode 100644
index 000000000..d824167d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-casserole-gluten-fre.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon into pieces.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with reserved bacon grease.",
+        "Place milk, eggs, seasoned salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and pale, about 5 minutes. Add bacon pieces, Cheddar cheese, onion, and green bell pepper; beat until combined, about 1 1/2 minutes more.",
+        "Layer potato slices in the bottom of the casserole dish. Pour egg mixture over potatoes. Arrange sliced mushrooms on top. Cover casserole with aluminum foil.",
+        "Bake in the preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "2 cups milk",
+        "8 eggs",
+        "1 teaspoon seasoned salt",
+        "1 teaspoon ground black pepper",
+        "2 cups shredded Cheddar cheese",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "3 red potatoes, thinly sliced",
+        "5 mushrooms, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Breakfast Casserole (Gluten Free)",
+    "url": "http://allrecipes.com/recipe/245951/bacon-breakfast-casserole-gluten-fre/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-cookies.json b/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-cookies.json
new file mode 100644
index 000000000..1d654e3f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-breakfast-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Mix flour, sugar, and baking soda in a bowl. Stir in bacon bits, butter, and egg until well blended. Fold corn flakes and Cheddar cheese into flour mixture. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheet.",
+        "Bake in preheated oven until golden brown, 13 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 cup whole wheat flour",
+        "3/4 cup white sugar",
+        "1/4 teaspoon baking soda",
+        "1/2 cup bacon bits",
+        "1/2 cup butter",
+        "1 egg, beaten",
+        "2 cups corn flake cereal",
+        "1/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Breakfast Cookies",
+    "url": "http://allrecipes.com/recipe/229693/bacon-breakfast-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-broccoli-chicken-rice.json b/serverless-fleets/data/input/inferencing/recipes/bacon-broccoli-chicken-rice.json
new file mode 100644
index 000000000..5c6604e8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-broccoli-chicken-rice.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside.",
+        "Prepare Knorr(R) Rice Sides(TM) - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time.",
+        "Stir in chicken and onion. Sprinkle with bacon."
+    ],
+    "ingredients": [
+        "1 tablespoon I Can't Believe It's Not Butter!\u00ae Spread",
+        "1 pound boneless, skinless chicken breasts, cut in bite size pieces",
+        "1/2 cup sliced red onion",
+        "1 (5.7 ounce) package Knorr\u00ae Rice Sides\u2122 - Creamy Chicken flavor",
+        "2 cups small broccoli florets",
+        "4 slices bacon, crisp-cooked and crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Broccoli, Chicken & Rice",
+    "url": "http://allrecipes.com/recipe/245954/bacon-broccoli-chicken-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-broccoli-salad-with-raisins-and.json b/serverless-fleets/data/input/inferencing/recipes/bacon-broccoli-salad-with-raisins-and.json
new file mode 100644
index 000000000..ff7a87635
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-broccoli-salad-with-raisins-and.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.",
+        "Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.",
+        "Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "4 heads broccoli, cut into bite-size pieces",
+        "1 1/2 cups raisins",
+        "1 1/2 cups unsalted sunflower seeds",
+        "1/2 cup chopped onion",
+        "1 cup mayonnaise",
+        "1/4 cup white sugar",
+        "1/4 cup granular sucralose sweetener (such as Splenda\u00ae)",
+        "2 tablespoons white wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Broccoli Salad with Raisins and Sunflower Seeds",
+    "url": "http://allrecipes.com/recipe/228022/bacon-broccoli-salad-with-raisins-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-brownies.json b/serverless-fleets/data/input/inferencing/recipes/bacon-brownies.json
new file mode 100644
index 000000000..85a8a1098
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-brownies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.",
+        "Fry bacon in a skillet over medium-high heat until nearly crisp, about 5 minutes. Add honey and stir until the foaming subsides. Remove the bacon with a slotted spoon to a plate to cool.",
+        "Mix melted butter, brown sugar, white sugar, and vanilla extract in a large bowl; mix in eggs.",
+        "Sift flour, cocoa powder, and salt together in a bowl; add to the egg mixture. Fold bacon and chocolate chips into the mixture; pour into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Allow brownies to cool for 20 minutes before cutting into squares."
+    ],
+    "ingredients": [
+        "1/4 pound bacon, cut into 1/4-inch dice",
+        "2 tablespoons honey",
+        "1/2 cup melted butter",
+        "1 cup brown sugar",
+        "1/4 cup white sugar",
+        "1 1/2 teaspoons vanilla extract",
+        "2 eggs, lightly beaten",
+        "3/4 cup all-purpose flour",
+        "1/2 cup cocoa powder",
+        "1/2 teaspoon salt",
+        "1/2 cup chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Brownies",
+    "url": "http://allrecipes.com/recipe/222408/bacon-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-brussels-sprouts-and-mushroom.json b/serverless-fleets/data/input/inferencing/recipes/bacon-brussels-sprouts-and-mushroom.json
new file mode 100644
index 000000000..a6d76aee2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-brussels-sprouts-and-mushroom.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain pasta, reserving 1/2 cup pasta water. Return pasta to the pot and toss with olive oil to coat.",
+        "Place bacon in a large skillet and cook and stir until bacon begins to crisp, about 10 minutes. Drain and discard 1/2 the bacon fat, leaving bacon in the skillet; stir in rosemary.",
+        "Stir mushrooms, salt, and black pepper into bacon mixture. Add Brussels sprouts; cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. Pour reserved pasta water into bacon mixture; add linguine and Parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package linguine",
+        "2 tablespoons olive oil, or as needed",
+        "1 pound bacon, cut into bite-size pieces",
+        "1/2 teaspoon dried rosemary",
+        "1 1/2 pounds crimini mushrooms, sliced",
+        "salt and ground black pepper to taste",
+        "1 1/2 pounds Brussels sprouts, trimmed and chopped",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Brussels Sprouts, and Mushroom Linguine",
+    "url": "http://allrecipes.com/recipe/236283/bacon-brussels-sprouts-and-mushroom/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cabbage-and-gruyere-pizza-2641.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cabbage-and-gruyere-pizza-2641.json
new file mode 100644
index 000000000..f605c54c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cabbage-and-gruyere-pizza-2641.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Saut\u00e9 bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off drippings from skillet and discard. Add cabbage to same skillet and saut\u00e9 until wilted, about 5 minutes. Sprinkle caraway seeds and vinegar over and blend well. Season cabbage mixture with salt and pepper.",
+        "Place pizza crust on heavy large baking sheet. Spread with mustard, then cabbage mixture. Sprinkle with bacon. Top with cheeses, spreading evenly. Bake pizza until cheeses melt and crust is crisp, about 20 minutes."
+    ],
+    "ingredients": [
+        "8 slices bacon, diced",
+        "1/2 small head green cabbage, thinly sliced",
+        "1 tablespoon caraway seeds",
+        "1 teaspoon cider vinegar",
+        "1 16-ounce baked cheese pizza crust (such as Boboli)",
+        "2 tablespoons Dijon mustard",
+        "3/4 cup packed grated Gruy\u00e8re cheese",
+        "3/4 cup packed grated mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Bake",
+        "Quick & Easy",
+        "Bacon",
+        "Fall",
+        "Swiss Cheese",
+        "Cabbage",
+        "Guam"
+    ],
+    "title": "Bacon, Cabbage and Gruy\u00e8re Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-cabbage-and-gruyere-pizza-2641"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cauliflower-saute.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cauliflower-saute.json
new file mode 100644
index 000000000..2a690b6c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cauliflower-saute.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place diced bacon in cold saute pan; turn on heat to medium-high. Cook bacon until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan; drain on paper towels.",
+        "Heat olive oil in the same pan over medium-high heat. Saute cauliflower until it begins to brown, about 10 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 30 seconds.",
+        "Stir in wine, Swanson(R) Chicken Broth, and thyme; bring mixture to a boil. Reduce the temperature to medium and continue to simmer, stirring occasionally, until cauliflower begins to soften and liquid has almost completely evaporated, about 12 minutes.",
+        "Stir in the reserved bacon and adjust seasoning to taste. Serve immediately!"
+    ],
+    "ingredients": [
+        "3 slices thick-cut bacon, diced",
+        "1 tablespoon olive oil",
+        "1 large head cauliflower, cut into bite-size pieces",
+        "1 teaspoon kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 large clove garlic, minced",
+        "1/2 cup white wine",
+        "1/2 cup Swanson\u00ae Chicken Broth",
+        "3/4 teaspoon chopped fresh thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cauliflower Saut\u00e9",
+    "url": "http://allrecipes.com/recipe/245082/bacon-cauliflower-saute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-and-scallion-breads-13586.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-and-scallion-breads-13586.json
new file mode 100644
index 000000000..12878cdeb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-and-scallion-breads-13586.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350\u00b0F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 teaspoons double-acting baking powder",
+        "1 teaspoon baking soda",
+        "2 tablespoons sugar",
+        "1 cup finely chopped scallion",
+        "1 teaspoon freshly ground black pepper",
+        "1 1/4 teaspoons salt",
+        "1 1/2 teaspoons caraway seeds",
+        "1 pound lean bacon, cooked, drained, reserving 2 tablespoons of the \u00a0fat, and crumbled",
+        "2 large eggs",
+        "1 1/2 cups milk",
+        "3 tablespoons Dijon-style mustard",
+        "3 tablespoons vegetable shortening, melted and cooled",
+        "2 cups coarsely grated extra-sharp Cheddar (about 1/2 pound)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Mustard",
+        "Onion",
+        "Bake",
+        "Cheddar",
+        "Bacon",
+        "Winter",
+        "Caraway",
+        "Gourmet"
+    ],
+    "title": "Bacon, Cheddar, and Scallion Breads",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-cheddar-and-scallion-breads-13586"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-and-spinach-strata.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-and-spinach-strata.json
new file mode 100644
index 000000000..c737381b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-and-spinach-strata.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.",
+        "Place bread cubes in a large mixing bowl.",
+        "Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.",
+        "Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.",
+        "Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top."
+    ],
+    "ingredients": [
+        "1 tablespoon bacon grease",
+        "1 (1 pound) loaf day-old bread, cubed",
+        "12 large eggs",
+        "2 teaspoons kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 pinch cayenne pepper",
+        "1 pinch freshly grated nutmeg",
+        "2 1/2 cups heavy cream",
+        "1 pound sliced bacon, cut crosswise into 1/2-inch strips",
+        "1 pound fresh spinach, wilted, squeezed dry",
+        "12 ounces shredded extra-sharp Cheddar cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Cheddar and Spinach Strata",
+    "url": "http://allrecipes.com/recipe/245619/bacon-cheddar-and-spinach-strata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-burgers-with-caramelized-onions-51112220.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-burgers-with-caramelized-onions-51112220.json
new file mode 100644
index 000000000..88893b99e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-burgers-with-caramelized-onions-51112220.json
@@ -0,0 +1,56 @@
+{
+    "directions": [
+        "Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.",
+        "Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.",
+        "Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).",
+        "Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.",
+        "In a large bowl, distribute bacon evenly over beef and drizzle mixture with Worcestershire sauce. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.",
+        "Combine mixture as gently and thoroughly as possible with your fingers (be careful not to overmix). Form into 4 patties, about 4 inches in diameter and 1 inch thick.",
+        "Brush cut sides of buns with butter.",
+        "Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.",
+        "Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 155\u00b0F on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 160\u00b0F, about 1 minute. Transfer burgers to a clean platter.",
+        "Grill buns, buttered side down, until grill marks appear, about 1 minute.",
+        "Assemble burgers with buns and accompaniments, topping cheese with caramelized onions."
+    ],
+    "ingredients": [
+        "3 tablespoons extra-virgin olive oil",
+        "1 1/2 pounds onions (2 large), sliced into 1/2-inch-thick rings",
+        "Salt and freshly ground black pepper",
+        "3 tablespoons seasoned rice vinegar",
+        "1/2 pound sliced bacon, frozen 1 hour",
+        "1 1/2 pounds ground beef chuck",
+        "1 tablespoon Worcestershire sauce",
+        "Salt",
+        "Freshly ground black pepper",
+        "2 tablespoons unsalted butter, melted",
+        "4 to 8 thin slices extra-sharp Cheddar",
+        "4 hamburger buns or alternatives such as kaiser or brioche rolls",
+        "Sliced tomato",
+        "Soft-leaf lettuce leaves or baby arugula",
+        "Special equipment: An instant-read thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Beef",
+        "Cheese",
+        "Onion",
+        "Fourth of July",
+        "Kid-Friendly",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Cheddar",
+        "Meat",
+        "Ground Beef",
+        "Bacon",
+        "Tailgating",
+        "Grill",
+        "Grill/Barbecue",
+        "Gourmet"
+    ],
+    "title": "Bacon-Cheddar Burgers with Caramelized Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-cheddar-burgers-with-caramelized-onions-51112220"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-chive-muffins.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-chive-muffins.json
new file mode 100644
index 000000000..cfa9f4199
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-chive-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.",
+        "In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.",
+        "In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.",
+        "Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "2 cups all-purpose flour",
+        "1 1/2 tablespoons white sugar",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1 1/2 teaspoons garlic powder",
+        "4 teaspoons dried chives",
+        "1/3 cup grated Parmesan cheese",
+        "1 cup shredded sharp Cheddar cheese",
+        "1 egg, beaten",
+        "1/2 cup milk",
+        "1/2 cup vegetable oil",
+        "1/2 cup condensed cream of mushroom soup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheddar Chive Muffins",
+    "url": "http://allrecipes.com/recipe/20093/bacon-cheddar-chive-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-deviled-eggs.json
new file mode 100644
index 000000000..2c1463f79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-deviled-eggs.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.",
+        "Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.",
+        "Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving."
+    ],
+    "ingredients": [
+        "12 eggs",
+        "1/2 cup mayonnaise",
+        "4 slices bacon",
+        "2 tablespoons finely shredded Cheddar cheese",
+        "1 tablespoon mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheddar Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/69084/bacon-cheddar-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-jalapeno-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-jalapeno-cornbread.json
new file mode 100644
index 000000000..d6667c7f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-jalapeno-cornbread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.",
+        "Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.",
+        "Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.",
+        "Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "3 cups all-purpose flour",
+        "1 cup yellow cornmeal",
+        "1/4 cup white sugar",
+        "2 tablespoons baking powder",
+        "2 teaspoons kosher salt",
+        "1 cup milk",
+        "1 cup buttermilk",
+        "1 cup unsalted butter, melted",
+        "3 extra large eggs, lightly beaten",
+        "1 (8 ounce) package shredded sharp Cheddar cheese",
+        "3 jalapeno peppers, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheddar Jalapeno Cornbread",
+    "url": "http://allrecipes.com/recipe/230998/bacon-cheddar-jalapeno-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-jalapeno-poppers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-jalapeno-poppers.json
new file mode 100644
index 000000000..9a1dd7f19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-jalapeno-poppers.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.",
+        "Broil 5 to 10 minutes, or until the bacon is evenly brown."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package Cheddar cheese",
+        "6 jalapeno peppers, seeded and halved",
+        "12 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheddar Jalapeno Poppers",
+    "url": "http://allrecipes.com/recipe/22484/bacon-cheddar-jalapeno-poppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-muffins-51256440.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-muffins-51256440.json
new file mode 100644
index 000000000..4c409e13e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-muffins-51256440.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0 with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.",
+        "In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.",
+        "Fill muffin cups to the very top.",
+        "Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary."
+    ],
+    "ingredients": [
+        "3/4 cup cornmeal",
+        "6 tbsp unsalted butter, cubed, at room temperature",
+        "2 tbsp sugar",
+        "1 1/2 tsp kosher salt",
+        "3 eggs",
+        "3/4 cup all-purpose flour",
+        "6 tbsp rye flour",
+        "1 1/2 tbsp baking powder",
+        "1/2 cup plus 1 tbsp canola oil",
+        "3 tbsp plus 2 tsp maple syrup",
+        "1 cup plus 2 tbsp buttermilk",
+        "1/2 cup diced cheddar (1\" cubes) plus 1/4 cup grated",
+        "6 tbsp grated Parmesan, divided",
+        "11 slices cooked bacon, coarsely chopped",
+        "1 1/2 tbsp bacon fat, cooled",
+        "1/4 cup fresh chives and/or parsley, finely chopped",
+        "chopped rosemary, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [],
+    "title": "Bacon-Cheddar Muffins",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-cheddar-muffins-51256440"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-patty-cakes.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-patty-cakes.json
new file mode 100644
index 000000000..b48c93f28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-patty-cakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.",
+        "Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.",
+        "Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side."
+    ],
+    "ingredients": [
+        "3 slices bacon",
+        "4 cups cold leftover mashed potatoes",
+        "2 eggs",
+        "1 teaspoon onion powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheddar Patty Cakes",
+    "url": "http://allrecipes.com/recipe/216901/bacon-cheddar-patty-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-pinwheels.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-pinwheels.json
new file mode 100644
index 000000000..8e04a1df0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-pinwheels.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.",
+        "Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.",
+        "Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm."
+    ],
+    "ingredients": [
+        "1 (8 ounce) can Pillsbury\u00ae refrigerated crescent dinner rolls or Pillsbury\u00ae Crescent Recipe Creations\u00ae refrigerated seamless dough sheet",
+        "2 tablespoons ranch dressing",
+        "1/4 cup cooked real bacon pieces",
+        "1/2 cup finely shredded Cheddar cheese",
+        "1/4 cup chopped green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Cheddar Pinwheels",
+    "url": "http://allrecipes.com/recipe/234569/bacon-cheddar-pinwheels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-quick-bread-with-dried-pears-350100.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-quick-bread-with-dried-pears-350100.json
new file mode 100644
index 000000000..c8be09345
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-quick-bread-with-dried-pears-350100.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 350\u00b0F. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.",
+        "Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon-cheese mixture and stir until incorporated (dough will be very sticky). Transfer dough to prepared loaf pan; spread evenly.",
+        "Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature."
+    ],
+    "ingredients": [
+        "5 bacon slices, chopped",
+        "1 cup coarsely grated extra-sharp cheddar cheese plus 1/2 cup 1/4-inch cubes extra-sharp cheddar cheese (about 6 ounces total)",
+        "1/2 cup finely chopped moist dried pears (about 3 1/2 ounces)",
+        "1/3 cup walnuts, toasted , chopped",
+        "1 tablespoon minced fresh sage",
+        "1 3/4 cups all purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "3 large eggs",
+        "1/3 cup whole milk",
+        "1/3 cup extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Cheese",
+        "Side",
+        "Cheddar",
+        "Pear",
+        "Bacon",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bacon Cheddar Quick Bread with Dried Pears",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-cheddar-quick-bread-with-dried-pears-350100"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-spread.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-spread.json
new file mode 100644
index 000000000..aa1849e6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheddar-spread.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.",
+        "In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving."
+    ],
+    "ingredients": [
+        "10 slices bacon",
+        "2 cups shredded Cheddar cheese",
+        "1 tablespoon grated onion",
+        "1 cup creamy salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheddar Spread",
+    "url": "http://allrecipes.com/recipe/24190/bacon-cheddar-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-appetizer-toasts.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-appetizer-toasts.json
new file mode 100644
index 000000000..316db2e8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-appetizer-toasts.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl.",
+        "Heat skillet over medium heat.",
+        "Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet.",
+        "Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 cup shredded processed cheese food (such as Velveeta\u00ae)",
+        "1 cup shredded Cheddar cheese",
+        "7 slices cooked bacon, crumbled",
+        "1 1/2 tablespoons Worcestershire sauce",
+        "1/4 teaspoon dry mustard",
+        "2 tablespoons butter, or as needed",
+        "1 (12 ounce) loaf cocktail-size rye bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Cheese Appetizer Toasts",
+    "url": "http://allrecipes.com/recipe/241912/bacon-cheese-appetizer-toasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-frittata.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-frittata.json
new file mode 100644
index 000000000..bb4104b47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-frittata.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.",
+        "Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.",
+        "Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "6 eggs",
+        "1 cup milk",
+        "2 tablespoons butter, melted",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 cup chopped green onions",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheese Frittata",
+    "url": "http://allrecipes.com/recipe/222584/bacon-cheese-frittata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-muffins.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-muffins.json
new file mode 100644
index 000000000..bbd030cdf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.",
+        "Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray.",
+        "Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.",
+        "Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "4 cups all-purpose flour",
+        "2 cups shredded Cheddar cheese",
+        "2 tablespoons baking powder",
+        "1 teaspoon garlic salt",
+        "1/2 teaspoon ground black pepper",
+        "2 eggs",
+        "2 cups milk",
+        "1/2 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheese Muffins",
+    "url": "http://allrecipes.com/recipe/229996/bacon-cheese-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-pizza-bombs.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-pizza-bombs.json
new file mode 100644
index 000000000..28fcdaff8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-pizza-bombs.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Place a pizza stone on the center rack of the oven and preheat the oven to 500 degrees F. Line a baking sheet with parchment paper and place it on top of the pizza stone.",
+        "In a small skillet or pot, warm the olive oil over medium heat until very warm to the touch. Add the rosemary, thyme, red pepper flakes and garlic. Remove from the heat and let cool slightly. Stir in the parsley and season to taste with salt.",
+        "In a medium skillet over medium-low heat, cook the bacon until crispy, turning occasionally, about 10 minutes. Drain on a paper towel-lined plate, then crumble.",
+        "Lightly dust a work surface with flour. Flatten and shape each piece of dough into a 3 1/2-inch round.",
+        "Spread 1/4 teaspoon tomato paste in the center of a round, leaving a small border around the edge. Tear a basil leaf into pieces and add to the center, along with about 1 teaspoon of bacon. Top with 3/4-ounce (about 1 heaping tablespoon) mozzarella. Sprinkle with a pinch of salt and some red pepper flakes. Very lightly brush the circumference of the dough with water. Bring the edges of the round towards the center, lightly pleating to form a tight enclosure, and pinch to seal. Using a metal skewer dipped in flour, make a hole in the center of the dough to create a steam vent. Place on a sheet of parchment and repeat with the remaining dough and fillings. Remove the hot baking sheet from the oven, then transfer all the dough balls to the hot baking sheet, spacing them 2 inches apart. Brush them liberally with the herb oil.",
+        "Transfer the baking sheet to the pizza stone and bake, 5 minutes. Rotate the pan and bake until golden brown, about 5 minutes more. Brush with herb oil and serve immediately with marina sauce and the remaining herb oil for dipping."
+    ],
+    "ingredients": [
+        "1/2 cup extra-virgin olive oil",
+        "1 tablespoon finely chopped fresh rosemary",
+        "1 tablespoon fresh thyme leaves",
+        "1 teaspoon red pepper flakes, plus additional for seasoning",
+        "3 cloves garlic, grated",
+        "1 tablespoon finely chopped fresh parsley",
+        "Kosher salt",
+        "4 slices thick-cut bacon",
+        "All-purpose flour, for dusting",
+        "2 pounds pizza dough, divided into sixteen 2-inch balls weighing 2 ounces each",
+        "4 teaspoons tomato paste",
+        "16 basil leaves",
+        "12 ounces fresh mozzarella, cut into 1/4-inch cubes",
+        "Marinara sauce, warmed, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Pizza Recipes",
+        "Bacon Recipes",
+        "Meat",
+        "Cheese",
+        "Appetizer",
+        "Snack"
+    ],
+    "title": "Bacon-Cheese Pizza Bombs",
+    "url": "http://www.foodnetwork.com/recipes/eddie-jackson/bacon-cheese-pizza-bombs"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-puffs.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-puffs.json
new file mode 100644
index 000000000..35d5d8334
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-puffs.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.",
+        "Preheat oven to broil.",
+        "In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.",
+        "Broil for 5 minutes, or until bubbly."
+    ],
+    "ingredients": [
+        "1 pound sliced bacon",
+        "2 1/2 cups shredded Cheddar cheese",
+        "2 tablespoons prepared mustard",
+        "1 cup mayonnaise",
+        "1 pound sliced pumpernickel party bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheese Puffs",
+    "url": "http://allrecipes.com/recipe/16504/bacon-cheese-puffs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-treats.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-treats.json
new file mode 100644
index 000000000..0f53c03ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheese-treats.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a mixing bowl, combine the cream cheese, bacon bits, pepper and onion.",
+        "On a lightly floured surface, unroll the crescent rolls lengthwise and form into a long rectangle. Thinly spread the cream cheese mixture on the dough. Starting with the long edge of the rectangle, roll the dough into a long, thin roll. Slice the roll into 1/4 inch thick pieces.  Place rolls on a lightly greased baking sheet.",
+        "Bake in preheated oven for 15 minutes, or until brown."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (12 ounce) jar bacon bits",
+        "1 pinch ground black pepper, or to taste",
+        "1/4 cup diced onion",
+        "2 (8 ounce) packages refrigerated crescent roll dough"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheese Treats",
+    "url": "http://allrecipes.com/recipe/20518/bacon-cheese-treats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-cake.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-cake.json
new file mode 100644
index 000000000..2d31436e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your \"bun\"). Bake according to directions, remove from pans, and cool on a wire rack.",
+        "Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack.  Shave off the sharp edges of the brownie, making it resemble a hamburger patty.",
+        "Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup.  Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.",
+        "Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes.  Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften.  Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.",
+        "To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting.  Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce.  Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (13 ounce) package brownie mix",
+        "2 (12 fluid ounce) cans vanilla frosting",
+        "yellow food coloring",
+        "red food coloring",
+        "3 vanilla wafer cookies",
+        "1 large roll of red fruit leather",
+        "4 caramels, with stripes",
+        "8 yellow chewy fruit-flavored candy squares",
+        "1 (16 ounce) container chocolate frosting",
+        "1 large roll of green fruit leather",
+        "2 teaspoons sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheeseburger Cake",
+    "url": "http://allrecipes.com/recipe/81072/bacon-cheeseburger-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-dogs.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-dogs.json
new file mode 100644
index 000000000..00d672744
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-dogs.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.",
+        "Bring a pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 10 minutes. Drain hot dogs and allow to cool for 5 minutes.",
+        "Meanwhile, melt 1 teaspoon butter in a skillet; saute mushrooms and onion in butter until softened, 5 to 10 minutes.",
+        "Spread a sheet of plastic wrap on a work surface. Divide ground beef into 6 equal portions. Spread one portion of beef over plastic wrap to about 1/4-inch thick rectangle patty; season with hamburger seasoning. Lay one hot dog across the center of the beef and spoon about 1/6 the mushroom mixture over hot dog.",
+        "Using the plastic wrap, roll ground beef around hot dog, pulling plastic wrap away from the meat as you wrap. Seal the ends of the beef completely around hot dog. Wrap 2 slices bacon around beef and arrange on the prepared baking sheet. Repeat with remaining beef, hot dogs, and bacon.",
+        "Bake in the preheated oven until bacon is crisp and beef is slightly pink in the center, about 15 minutes. Top each burger-dog with 2 slices American cheese and continue baking until cheese is melted, about 5 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "cooking spray (such as Pam\u00ae)",
+        "6  all-beef hot dogs",
+        "1 teaspoon butter",
+        "1 (8 ounce) package sliced fresh mushrooms",
+        "1 small onion, diced",
+        "2\u2009\u00bd pounds ground beef",
+        "12 slices bacon",
+        "6  hero rolls",
+        "12 slices American cheese",
+        "2 teaspoons hamburger seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheeseburger Dogs",
+    "url": "http://allrecipes.com/recipe/236119/bacon-cheeseburger-dogs/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-mac.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-mac.json
new file mode 100644
index 000000000..3991be2e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-mac.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot.",
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.",
+        "Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir.",
+        "Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir."
+    ],
+    "ingredients": [
+        "2 cups elbow macaroni",
+        "1 pound ground beef",
+        "2 tablespoons onion powder",
+        "1 tablespoon garlic powder",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "2 cups ketchup",
+        "2 cups shredded Cheddar cheese",
+        "1 cup bacon bits"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheeseburger Mac",
+    "url": "http://allrecipes.com/recipe/241357/bacon-cheeseburger-mac/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-meatloaf.json
new file mode 100644
index 000000000..26d9246b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-meatloaf.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble into a large bowl.",
+        "Mix ketchup and mustard in a bowl.",
+        "Thoroughly combine 1/4 the ketchup mixture, ground chuck, Cheddar cheese, eggs, bread crumbs, mayonnaise, Worcestershire sauce, salt, and black pepper with crumbled bacon in bowl; pat the mixture into a 5x9-inch loaf pan. Spread remaining ketchup mixture evenly over top of meatloaf.",
+        "Bake in the preheated oven until the meatloaf is no longer pink inside, about 45 minutes. Spread French-fried onions over the top of the loaf and return to oven until onions are browned and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes."
+    ],
+    "ingredients": [
+        "10 slices bacon",
+        "1/3 cup ketchup",
+        "2 tablespoons prepared yellow mustard",
+        "1 pound ground beef chuck",
+        "1 (8 ounce) package shredded Cheddar cheese",
+        "2 eggs, beaten",
+        "1/4 cup dry bread crumbs",
+        "1/4 cup mayonnaise",
+        "1 tablespoon Worcestershire sauce",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 (3 ounce) can French-fried onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheeseburger Meatloaf",
+    "url": "http://allrecipes.com/recipe/223498/bacon-cheeseburger-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-upside-down-pizza.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-upside-down-pizza.json
new file mode 100644
index 000000000..8c432a649
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburger-upside-down-pizza.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.",
+        "In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.",
+        "Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1 pound ground beef",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 1/2 cups pizza sauce",
+        "3 roma (plum) tomatoes, chopped",
+        "4 ounces shredded Cheddar cheese",
+        "2 eggs",
+        "1 cup milk",
+        "1 tablespoon vegetable oil",
+        "1 cup all-purpose flour",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheeseburger Upside Down Pizza",
+    "url": "http://allrecipes.com/recipe/16086/bacon-cheeseburger-upside-down-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburgers-for-a-crowd-242256.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburgers-for-a-crowd-242256.json
new file mode 100644
index 000000000..5c300cc56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburgers-for-a-crowd-242256.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Grilling Method: Direct/Medium Heat",
+        "Mix the ground chuck and the ground sirloin together with a fork or with your hands. Season it lightly with salt and pepper, and mix just to combine. You do not want to over-mix the meat.",
+        "Gently shape the ground meat into six burgers of equal size and thickness (about 3/4-inch-thick). Brush both sides of the burgers with oil and season lightly with salt and pepper.",
+        "Place burgers on cooking grate and grill until meat is to the desired level of doneness. The USDA recommends cooking all ground meat until no longer pink, about 10 to 12 minutes, turning once halfway through cooking time.",
+        "Top each burger with a slice of cheese during the last couple of minutes so the cheese will melt. Remove from grill and top each burger with 2 pieces of bacon. Let the burgers rest 2 to 3 minutes to reabsorb the juices.",
+        "Serve hot on the buns with lettuce, tomato, and the traditional burger condiments (mayo, mustard, ketchup) if desired."
+    ],
+    "ingredients": [
+        "1 pound ground sirloin",
+        "1 pound ground chuck",
+        "Kosher salt",
+        "Freshly ground black pepper",
+        "Olive oil",
+        "12 slices center-cut bacon, cooked and drained",
+        "6 slices extra-sharp Cheddar cheese",
+        "6 Kaiser rolls or sesame hamburger buns",
+        "6 Iceberg lettuce leaves",
+        "6 slices ripe tomato",
+        "Condiments as desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Beef",
+        "Cheese",
+        "Dairy",
+        "Kid-Friendly",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Cheddar",
+        "Ground Beef",
+        "Bacon",
+        "Fall",
+        "Spring",
+        "Summer",
+        "Tailgating",
+        "Grill",
+        "Grill/Barbecue",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon Cheeseburgers for a Crowd",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-cheeseburgers-for-a-crowd-242256"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburgers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburgers.json
new file mode 100644
index 000000000..13aa6cecb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cheeseburgers.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat a grill for high heat.",
+        "Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.",
+        "Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute."
+    ],
+    "ingredients": [
+        "1 pound sliced bacon, diced",
+        "5 pounds ground beef chuck",
+        "1 large onion, chopped",
+        "1/4 cup steak sauce",
+        "salt and pepper to taste",
+        "1 pound American cheese slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cheeseburgers",
+    "url": "http://allrecipes.com/recipe/64655/bacon-cheeseburgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-chestnuts.json b/serverless-fleets/data/input/inferencing/recipes/bacon-chestnuts.json
new file mode 100644
index 000000000..380b46248
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-chestnuts.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place.",
+        "Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm."
+    ],
+    "ingredients": [
+        "1 pound thick cut bacon",
+        "1 (8 ounce) can water chestnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Chestnuts",
+    "url": "http://allrecipes.com/recipe/15859/bacon-chestnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-and-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-and-dumplings.json
new file mode 100644
index 000000000..38edb2127
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-and-dumplings.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.",
+        "Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.",
+        "Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot."
+    ],
+    "ingredients": [
+        "3 slices bacon",
+        "3 large potatoes, peeled and diced",
+        "1 onion, diced",
+        "4 skinless, boneless chicken breast halves - diced",
+        "3 cups chicken broth",
+        "1 teaspoon poultry seasoning",
+        "salt and pepper to taste",
+        "1 (15.25 ounce) can whole kernel corn, drained and rinsed",
+        "3 cups half-and-half",
+        "1 1/2 cups biscuit mix",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Chicken and Dumplings",
+    "url": "http://allrecipes.com/recipe/22521/bacon-chicken-and-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-i.json b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-i.json
new file mode 100644
index 000000000..7f6995efc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-i.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Wrap each chicken breast in one piece of bacon.",
+        "Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.",
+        "Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "6 slices bacon",
+        "1 (10.75 ounce) can condensed cream of celery soup",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Chicken I",
+    "url": "http://allrecipes.com/recipe/8783/bacon-chicken-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-ii.json b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-ii.json
new file mode 100644
index 000000000..89b8ba13b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all.",
+        "Bake at 350 degrees F (175 degrees C) for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 (18 ounce) bottle honey barbecue sauce",
+        "1 pound sliced bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Chicken II",
+    "url": "http://allrecipes.com/recipe/16581/bacon-chicken-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-livers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-livers.json
new file mode 100644
index 000000000..66355a5c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken-livers.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to broil setting.",
+        "Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.",
+        "Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "1 pound fresh chicken livers",
+        "4 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Chicken Livers",
+    "url": "http://allrecipes.com/recipe/20043/bacon-chicken-livers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken.json
new file mode 100644
index 000000000..946a9269a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Wrap each chicken breast half with one bacon slice and place into a 13x9-inch baking dish. Top each breast with some of the mushrooms.",
+        "Whisk celery soup and milk together in a bowl; pour over the bacon-wrapped chicken breasts. Cover dish with aluminum foil.",
+        "Bake chicken in preheated oven for 35 minutes. Remove foil and continue baking until the bacon is browned and breasts are no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "6 slices bacon",
+        "1 (4.5 ounce) can sliced mushrooms, drained",
+        "1 (10.75 ounce) can cream of celery soup",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Chicken",
+    "url": "http://allrecipes.com/recipe/237672/bacon-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-chili-cheeseburger-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/bacon-chili-cheeseburger-meatloaf.json
new file mode 100644
index 000000000..0964be0e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-chili-cheeseburger-meatloaf.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cook and stir bacon in a large skillet over medium heat until bacon is translucent and beginning to brown, about 5 minutes; stir in onion and continue cooking and stirring until bacon is browned and sweet onion is translucent, about 5 more minutes.",
+        "Mix 1/2 cup ketchup, 2 tablespoons chili powder, 2 tablespoons ancho chile powder, 1 tablespoon Worcestershire sauce, cumin, salt, black pepper, and garlic powder in a large bowl. Mix in ground sirloin, bacon-onion mixture, Cheddar cheese, pepper jack cheese, eggs, and bread crumbs until thoroughly combined. Form the mixture into a loaf shape and refrigerate 1 hour.",
+        "Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil and spray the foil with cooking spray.",
+        "Place loaf into the prepared baking dish. Mix 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground ancho chile in a bowl. Spread the mixture over the loaf.",
+        "Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, 1 hour and 5 minutes to 1 hour and 15 minutes. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package center-cut smoked bacon, diced",
+        "1 sweet onion (such as Vidalia\u00ae), chopped",
+        "1/2 cup ketchup",
+        "2 tablespoons chili powder",
+        "2 tablespoons ancho chile powder",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon ground cumin",
+        "1 teaspoon salt",
+        "2 teaspoons freshly ground black pepper",
+        "1 teaspoon garlic powder",
+        "2 pounds ground sirloin",
+        "4 ounces shredded extra-sharp Cheddar cheese",
+        "4 ounces shredded pepper jack cheese",
+        "2 eggs, beaten",
+        "1 cup bread crumbs",
+        "1 serving cooking spray",
+        "1/2 cup ketchup",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon chili powder",
+        "1 teaspoon ground ancho chile pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Chili Cheeseburger Meatloaf",
+    "url": "http://allrecipes.com/recipe/223500/bacon-chili-cheeseburger-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-clapshot.json b/serverless-fleets/data/input/inferencing/recipes/bacon-clapshot.json
new file mode 100644
index 000000000..9f5f3bb63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-clapshot.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.",
+        "Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper."
+    ],
+    "ingredients": [
+        "1 1/3 pounds potato, peeled and quartered",
+        "2/3 pound turnips, peeled and cut into chunks",
+        "3 tablespoons butter",
+        "1/4 cup milk",
+        "8 strips bacon, cooked and crumbled",
+        "1 pinch ground nutmeg",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Clapshot",
+    "url": "http://allrecipes.com/recipe/106456/bacon-clapshot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cookies.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cookies.json
new file mode 100644
index 000000000..3ba3fecd1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.",
+        "Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.",
+        "Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.",
+        "Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.",
+        "Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely."
+    ],
+    "ingredients": [
+        "4 slices bacon, cut into small pieces",
+        "2 cups all-purpose flour",
+        "1/2 cup butter or margarine, chilled",
+        "1 egg",
+        "1 pinch salt",
+        "3 tablespoons heavy cream",
+        "1 dash ground black pepper",
+        "1 egg yolk, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cookies",
+    "url": "http://allrecipes.com/recipe/78375/bacon-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-corn-muffins-231394.json b/serverless-fleets/data/input/inferencing/recipes/bacon-corn-muffins-231394.json
new file mode 100644
index 000000000..1afaa430f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-corn-muffins-231394.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 400\u00b0F.",
+        "Whisk together milk, egg, and butter in a small bowl. Whisk together remaining ingredients in a large bowl, then add milk mixture to dry ingredients. Stir until just combined.",
+        "Divide among 12 greased (1/2-cup) muffin cups. Bake until golden and a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 cups whole milk",
+        "1 large egg",
+        "3/4 stick (6 tablespoons) unsalted butter, melted and cooled",
+        "1 cup yellow cornmeal",
+        "3/4 cup all-purpose flour",
+        "1 cup chopped scallions",
+        "8 bacon slices, cooked and crumbled (1/2 pound)",
+        "2 tablespoons sugar",
+        "1 tablespoon baking powder",
+        "3/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Pork",
+        "Vegetable",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Quick & Easy",
+        "Bacon",
+        "Hominy/Cornmeal/Masa",
+        "Gourmet",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon Corn Muffins",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-corn-muffins-231394"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-corn-muffins-with-savory-cream-cheese-frosting-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-corn-muffins-with-savory-cream-cheese-frosting-recipe.json
new file mode 100644
index 000000000..cd07ffe8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-corn-muffins-with-savory-cream-cheese-frosting-recipe.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F.",
+        "Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.",
+        "Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.",
+        "In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.",
+        "Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.",
+        "While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.",
+        "Transfer mixture to a pastry bag and snip off the end.",
+        "Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives."
+    ],
+    "ingredients": [
+        "8 strips bacon",
+        "3/4 cup all-purpose flour",
+        "1/2 cup cornmeal",
+        "3/4 teaspoon salt",
+        "2 teaspoons baking powder",
+        "2 tablespoons brown sugar",
+        "3/4 cup milk",
+        "1 egg",
+        "3 tablespoons butter, melted",
+        "1 tablespoon reserved bacon fat",
+        "8 ounces cream cheese, softened",
+        "2 tablespoons honey",
+        "1 tablespoon hot sauce",
+        "1 bunch chives, sliced"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cheese",
+        "Cream Cheese Recipes",
+        "Frosting Recipes",
+        "Muffin",
+        "Bacon Recipes",
+        "Meat",
+        "Cornmeal",
+        "Grain Recipes",
+        "Appetizer",
+        "Lunch",
+        "Brunch"
+    ],
+    "title": "Bacon Corn Muffins with Savory Cream Cheese Frosting",
+    "url": "http://www.foodnetwork.com/recipes/brian-boitano/bacon-corn-muffins-with-savory-cream-cheese-frosting-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-cornbread-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-cornbread-salad.json
new file mode 100644
index 000000000..962ae61ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-cornbread-salad.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan.",
+        "Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl.",
+        "Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine.",
+        "Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves.",
+        "Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve."
+    ],
+    "ingredients": [
+        "2 (8.5 ounce) packages corn bread mix (such as Jiffy\u00ae)",
+        "2 eggs",
+        "2/3 cup milk",
+        "3/4 cup crumbled cooked bacon",
+        "2 large tomatoes, chopped",
+        "1 bunch green onions, chopped",
+        "1/2 cup chopped sweet pickles",
+        "3/4 cup mayonnaise",
+        "1/4 cup white sugar",
+        "1/4 cup sweet pickle juice",
+        "1 cup mayonnaise",
+        "1/4 cup white sugar",
+        "1/4 cup sweet pickle juice",
+        "1 teaspoon lemon juice (optional)",
+        "1/4 cup crumbled cooked bacon",
+        "1 tablespoon chopped fresh chives (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Cornbread Salad",
+    "url": "http://allrecipes.com/recipe/228938/bacon-cornbread-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-crackers-classic-herbed-and-brown-sugar.json b/serverless-fleets/data/input/inferencing/recipes/bacon-crackers-classic-herbed-and-brown-sugar.json
new file mode 100644
index 000000000..c4e3c4db5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-crackers-classic-herbed-and-brown-sugar.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 250\u00b0F. Line the bottom of a broiler pan with foil for easy cleanup.",
+        "Cut the bacon slices in half lengthwise and then crosswire to create 4 long strips.",
+        "Arrange the crackers on a work surface and wrap a bacon strip around each cracker, overlapping the ends on top.",
+        "If making Herbed Bacon Crackers, tuck a base of rosemary tips under overlapping ends of bacon. If making Brown Sugar Bacon Crackers, carefully sprinkle 1/8 teaspoon brown sugar on the top side of each cracker, pressing to help it adhere (avoid getting sugar on the cracker or it will burn.)",
+        "Set a perforated rack on top of the foil-lined broiler pan and arrange the crackers seam-side down 1/2 apart in a single layer and bake for 1 to 1 1/2 hours, until the bacon is at your desired level of crispness. Transfer the crackers to a cooling rack and cool completely before serving."
+    ],
+    "ingredients": [
+        "12 bacon slices (not thick-cut)",
+        "48 saltines or buttery crackers, such as Club brand",
+        "48 fresh rosemary tips (for Herbed Bacon Crackers)",
+        "6 teaspoons dark brown sugar (for Brown Sugar Bacon Crackers)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bacon",
+        "Appetizer",
+        "Kid-Friendly",
+        "HarperCollins"
+    ],
+    "title": "Bacon Crackers",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-crackers-classic-herbed-and-brown-sugar"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-crackers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-crackers.json
new file mode 100644
index 000000000..06af18efc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-crackers.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.",
+        "Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package buttery round crackers",
+        "1 pound sliced bacon, cut into thirds",
+        "1 pound brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Crackers",
+    "url": "http://allrecipes.com/recipe/23947/bacon-crackers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-crusted-fruit-stuffed-french-to.json b/serverless-fleets/data/input/inferencing/recipes/bacon-crusted-fruit-stuffed-french-to.json
new file mode 100644
index 000000000..1d50c454f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-crusted-fruit-stuffed-french-to.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels; dice. Reserve bacon grease.",
+        "Blend cream cheese, 2 tablespoons butter, and sugar in a separate bowl. Fold strawberries and lemon juice into the filling.",
+        "Divide filling between 2 slices of bread, spreading it out to the edges. Cover with remaining 2 slices of bread. Press sandwiches lightly together.",
+        "Mix eggs, coconut milk, vanilla extract, ground nutmeg, and salt in a shallow bowl to make egg wash.",
+        "Melt 1 1/2 teaspoon reserved bacon grease and 1 1/2 teaspoon butter in a nonstick skillet over medium heat. Sprinkle half the diced bacon evenly in the skillet. Dip 1 side of each sandwich in the egg wash. Place on top of the bacon in the skillet; cook until eggs are set and slightly browned, about 2 minutes. Transfer to a plate.",
+        "Melt remaining 1 1/2 teaspoon bacon grease and 1 1/2 teaspoon butter in the skillet. Sprinkle remaining diced bacon in the skillet. Dip the second side of each sandwich in egg wash and return to the skillet; cook until lightly browned, 2 to 3 minutes.",
+        "Cut sandwiches in half and garnish with mint."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "Filling:",
+        "1/2 (8 ounce) package cream cheese, softened",
+        "2 tablespoons butter, at room temperature",
+        "2 tablespoons white sugar",
+        "4 strawberries, diced, or more to taste",
+        "1/2 teaspoon lemon juice",
+        "4 slices bread",
+        "Egg Wash:",
+        "3 eggs",
+        "1/2 cup coconut milk",
+        "1/2 teaspoon vanilla extract",
+        "1 dash ground nutmeg",
+        "1 dash salt",
+        "2 tablespoons butter",
+        "1 sprig mint leaves, slivered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Crusted Fruit-Stuffed French Toast",
+    "url": "http://allrecipes.com/recipe/247163/bacon-crusted-fruit-stuffed-french-to/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-deviled-eggs-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-deviled-eggs-recipe.json
new file mode 100644
index 000000000..b717802be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-deviled-eggs-recipe.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise or yogurt, 1 1/2 teaspoons spicy mustard, 1/2 teaspoon lemon juice, 1 teaspoon relish and 1/2 teaspoon paprika. Fill the egg whites with the yolk mixture. Top with chopped chives and crumbled cooked bacon.",
+        "Photographs by Levi Brown"
+    ],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Deviled Egg",
+        "Egg Recipes"
+    ],
+    "title": "Bacon Deviled Eggs",
+    "url": "http://www.foodnetwork.com/recipes/sandra-lee/bacon-deviled-eggs-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/bacon-deviled-eggs.json
new file mode 100644
index 000000000..a7eb90a9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-deviled-eggs.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.",
+        "Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving."
+    ],
+    "ingredients": [
+        "12 eggs",
+        "6 slices bacon",
+        "1/4 cup ranch dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/214056/bacon-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-dijon-cheddar-dip.json b/serverless-fleets/data/input/inferencing/recipes/bacon-dijon-cheddar-dip.json
new file mode 100644
index 000000000..b0ca97eda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-dijon-cheddar-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and crumble the bacon.",
+        "Place the cream cheese, Cheddar cheese, and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavors, and sprinkle with parsley to serve."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "8 ounces cream cheese, softened",
+        "1 cup shredded sharp Cheddar cheese",
+        "1 tablespoon Dijon mustard",
+        "2 tablespoons finely chopped onion",
+        "1 teaspoon chopped fresh parsley (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Dijon Cheddar Dip",
+    "url": "http://allrecipes.com/recipe/213201/bacon-dijon-cheddar-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-dijon-egg-salad-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/bacon-dijon-egg-salad-sandwich.json
new file mode 100644
index 000000000..b17978c2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-dijon-egg-salad-sandwich.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve."
+    ],
+    "ingredients": [
+        "10 hard-cooked eggs, chopped",
+        "6 slices crispy cooked bacon, chopped",
+        "1/3 cup creamy salad dressing (such as Miracle Whip\u00ae), or more to taste",
+        "1/4 cup chopped red onion",
+        "2 tablespoons Dijon mustard",
+        "1 tablespoon honey mustard",
+        "1 tablespoon chopped fresh chives",
+        "1 teaspoon lemon juice",
+        "1/2 teaspoon dill",
+        "1/2 teaspoon seasoned salt",
+        "6 Kaiser rolls, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Dijon Egg Salad Sandwich",
+    "url": "http://allrecipes.com/recipe/230186/bacon-dijon-egg-salad-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/bacon-dumplings.json
new file mode 100644
index 000000000..96f817832
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-dumplings.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.",
+        "In a large bowl sift together flour, salt and baking powder.  Gently stir in parsley and pepper.  In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level.  Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended.  Add more milk if dough is too dry.  Stir in the crumbled bacon; mix well.",
+        "In a 2 quart saucepan heat broth over medium heat.  Drop dough by spoonfuls into simmering broth.  Cover and cook about 12 minutes, or until done."
+    ],
+    "ingredients": [
+        "2 slices bacon",
+        "2 cups all-purpose flour",
+        "1 pinch salt",
+        "1 1/2 tablespoons baking powder",
+        "1 teaspoon dried parsley",
+        "ground black pepper to taste",
+        "2 eggs",
+        "1/4 cup milk",
+        "1 quart vegetable broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Dumplings",
+    "url": "http://allrecipes.com/recipe/21504/bacon-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-cheese-pancake-balls.json b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-cheese-pancake-balls.json
new file mode 100644
index 000000000..18b8b1b80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-cheese-pancake-balls.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.",
+        "Beat 3 eggs in a small bowl until smooth; pour into the hot skillet. Cook, stirring, over medium heat until scrambled and set, about 5 minutes.",
+        "Preheat a cake pop maker according to manufacturer's instructions.",
+        "Combine remaining egg, baking mix, milk, and vegetable oil in a large bowl to make pancake batter.",
+        "Fold crumbled bacon, scrambled eggs, and Cheddar cheese gently into the batter.",
+        "Fill wells of preheated cake pop machine with batter. Cook until golden brown, 4 to 6 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "4 eggs, divided",
+        "2 cups baking mix (such as Bisquick\u00ae)",
+        "1 1/3 cups milk",
+        "2 tablespoons vegetable oil",
+        "1/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Egg, and Cheese Pancake Balls (with Cake Pop Maker)",
+    "url": "http://allrecipes.com/recipe/255230/bacon-egg-and-cheese-pancake-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-cheese-strata.json b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-cheese-strata.json
new file mode 100644
index 000000000..72da38791
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-cheese-strata.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "12 thick slices white bread, cut into 1 inch cubes",
+        "1/4 cup crumbled cooked bacon",
+        "2 cups shredded Cheddar cheese",
+        "1 1/2 cups chopped fresh mushrooms (optional)",
+        "12 eggs",
+        "2 1/2 cups half-and-half",
+        "1 teaspoon Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Egg, and Cheese Strata",
+    "url": "http://allrecipes.com/recipe/132372/bacon-egg-and-cheese-strata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-cheese-stuffed-loaf.json b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-cheese-stuffed-loaf.json
new file mode 100644
index 000000000..5a961daaa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-cheese-stuffed-loaf.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.",
+        "Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.",
+        "Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.",
+        "Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices."
+    ],
+    "ingredients": [
+        "1 baguette",
+        "3 eggs",
+        "2 tablespoons whole milk",
+        "1 1/4 cups shredded fontina cheese",
+        "1/3 cup chopped spinach",
+        "2 strips cooked bacon, crumbled",
+        "2 tablespoons diced sun-dried tomatoes",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Egg, and Cheese-Stuffed Loaf",
+    "url": "http://allrecipes.com/recipe/256476/bacon-egg-and-cheese-stuffed-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-tomato-club-sandwiches-354209.json b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-tomato-club-sandwiches-354209.json
new file mode 100644
index 000000000..aa30979f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-tomato-club-sandwiches-354209.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "3 tablespoons finely chopped chives",
+        "12 slices sandwich bread, toasted",
+        "4 hard-boiled eggs, thinly sliced and seasoned with salt",
+        "3 to 4 medium tomatoes, thinly sliced",
+        "1 pound sliced bacon, halved and cooked until crisp",
+        "2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Egg",
+        "Tomato",
+        "Brunch",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Father's Day",
+        "Lunch",
+        "Bacon",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon, Egg, and Tomato Club Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-egg-and-tomato-club-sandwiches-354209"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-tomato-toast-56389817.json b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-tomato-toast-56389817.json
new file mode 100644
index 000000000..528fb224b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-and-tomato-toast-56389817.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2\u20134 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.",
+        "Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve."
+    ],
+    "ingredients": [
+        "12 slices bacon",
+        "6 plum tomatoes (about 1 pound), halved lengthwise",
+        "Olive oil (for frying)",
+        "Kosher salt, freshly ground black pepper",
+        "6 large eggs",
+        "6 slices multigrain bread, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Tomato",
+        "Appetizer",
+        "Breakfast",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Bacon",
+        "Spring",
+        "Summer",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon, Egg, and Tomato Toast",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-egg-and-tomato-toast-56389817"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-egg-biscuit-cups.json b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-biscuit-cups.json
new file mode 100644
index 000000000..ec96236f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-biscuit-cups.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.",
+        "Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.",
+        "Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.",
+        "Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.",
+        "Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "1 (16.3 ounce) can refrigerated biscuit dough",
+        "6 eggs",
+        "1/2 cup Borden\u00ae Cheddar and Monterey Jack Shreds",
+        "3 tablespoons Borden\u00ae Cheddar and Monterey Jack Shreds, for topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon & Egg Biscuit Cups",
+    "url": "http://allrecipes.com/recipe/255903/bacon-egg-biscuit-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-egg-salad-bites.json b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-salad-bites.json
new file mode 100644
index 000000000..e50c0ece5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-salad-bites.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Then remove from heat, covered, and set aside for 10 minutes.",
+        "In a non-stick pan, heat bacon over low heat until crisp, drain out excess oil and set aside.",
+        "When eggs are ready, remove with a slotted spoon and transfer to a bowl of cold water. Return same pot of water to the stove on medium high heat until water reaches a boil again. Blanch asparagus in boiling water for 1 minute. With a slotted spoon, transfer asparagus to a bowl of ice water, then drain and pat dry with a paper towel. When eggs are cool to handle, remove from water and cut in half, lengthwise, then spoon out the eggs from the shells and dice.",
+        "In a small mixing bowl, add eggs, asparagus, bacon, mayonnaise, mustard, salt and pepper. Gently stir until ingredients are well coated. Spoon a tablespoonful of bacon and egg salad onto Pretzel Crisps(R). Serve immediately."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "1 cup diced asparagus",
+        "4 strips thick-cut bacon, diced",
+        "2 teaspoons Dijon mustard",
+        "1/4 cup mayonnaise",
+        "1/4 teaspoon kosher salt",
+        "1/4 teaspoon ground black pepper",
+        "36 Garlic Parmesan Snack Factory\u00ae Pretzel Crisps\u00ae"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon & Egg Salad Bites",
+    "url": "http://allrecipes.com/recipe/246600/bacon-egg-salad-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-egg-spaghetti.json b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-spaghetti.json
new file mode 100644
index 000000000..812467b33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-egg-spaghetti.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.",
+        "Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.",
+        "Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1/2 pound fresh mushrooms, sliced",
+        "1 pound spaghetti",
+        "1 pound American cheese, cubed",
+        "4 eggs, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Egg Spaghetti",
+    "url": "http://allrecipes.com/recipe/11897/bacon-egg-spaghetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-eggs-spaghetti.json b/serverless-fleets/data/input/inferencing/recipes/bacon-eggs-spaghetti.json
new file mode 100644
index 000000000..7253b86c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-eggs-spaghetti.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large skillet, cook the bacon and remove to a paper towel-lined plate. Add the onion to the bacon drippings and cook until clear (about 5 minutes). Add the spaghetti and the bacon to the onions and toss until well mixed.",
+        "Add the eggs and the cheese and stir until the cheese is melted. Serve while warm."
+    ],
+    "ingredients": [
+        "12 ounces cooked and drained spaghetti",
+        "8 thick slices bacon, diced",
+        "2 onions, chopped",
+        "4 eggs",
+        "4 ounces processed cheese food (eg. Velveeta), cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon & Eggs Spaghetti",
+    "url": "http://allrecipes.com/recipe/11879/bacon-eggs-spaghetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-explosion.json b/serverless-fleets/data/input/inferencing/recipes/bacon-explosion.json
new file mode 100644
index 000000000..2e121f571
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-explosion.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).",
+        "Reserve about 1/2 pound bacon for cooking. Lay 2 strips of the remaining bacon on a clean surface in an X. Alternate horizontal and vertical bacon strips, weaving them tightly in an over-and-under pattern to create a lattice pattern. Sprinkle woven bacon with 1 teaspoon barbeque rub.",
+        "Arrange reserved 1/2 pound of bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.",
+        "Place sausage in a large resealable plastic bag; do not close bag. Roll sausage out, still in the bag, to a square the same size as the woven bacon. Cut bag off the sausage and arrange sausage over bacon; discard bag. Sprinkle crumbled bacon, Cheddar cheese, green onions, and garlic over sausage. Pour about 3/4 bottle barbeque sauce over sausage and season with remaining barbeque rub.",
+        "Roll woven bacon tightly around sausage into a loaf.",
+        "Cook bacon-sausage loaf seam-side down in the preheated smoker for about 1 1/2 hours. Brush woven bacon with remaining barbeque sauce and continue to smoke until loaf is no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow loaf to rest for 30 minutes before slicing."
+    ],
+    "ingredients": [
+        "2 pounds thick-cut bacon, divided",
+        "1 tablespoon barbeque spice rub, divided",
+        "2 pounds bulk pork sausage",
+        "1 cup finely shredded Cheddar cheese",
+        "2 green onions, thinly sliced",
+        "4 cloves garlic, minced",
+        "1 (18 ounce) bottle barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Explosion",
+    "url": "http://allrecipes.com/recipe/233602/bacon-explosion/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-feta-beans.json b/serverless-fleets/data/input/inferencing/recipes/bacon-feta-beans.json
new file mode 100644
index 000000000..d6a0238d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-feta-beans.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.",
+        "Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.",
+        "Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot."
+    ],
+    "ingredients": [
+        "8 slices bacon - cooked, crumbled and divided",
+        "1 (16 ounce) package frozen cut green beans",
+        "1 teaspoon minced garlic",
+        "4 ounces crumbled feta cheese, divided",
+        "1/2 teaspoon onion powder",
+        "1/8 teaspoon ground black pepper",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Feta Beans",
+    "url": "http://allrecipes.com/recipe/75458/bacon-feta-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-flavored-dog-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/bacon-flavored-dog-biscuits.json
new file mode 100644
index 000000000..15b27698b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-flavored-dog-biscuits.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.",
+        "Beat eggs in a large bowl. Stir in milk, water, salt, and bacon fat until well blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Place on prepared baking sheet.",
+        "Bake in preheated oven for 35 to 40 minutes. Cool on racks. Store in a covered container in the refrigerator."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 cup milk",
+        "1/2 cup water",
+        "1 teaspoon salt",
+        "10 tablespoons bacon fat, melted",
+        "5 cups whole wheat flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Flavored Dog Biscuits",
+    "url": "http://allrecipes.com/recipe/141836/bacon-flavored-dog-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-flavored-sweet-potato-fries.json b/serverless-fleets/data/input/inferencing/recipes/bacon-flavored-sweet-potato-fries.json
new file mode 100644
index 000000000..4f572934c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-flavored-sweet-potato-fries.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 340 degrees F (171 degrees C).",
+        "Lay bacon strips in a single layer on a baking sheet with raised edges.",
+        "Bake in the preheated oven, turning occasionally, until browned and crisp, about 10 minutes. Drain the bacon slices on paper towels, reserving the bacon grease.",
+        "Heat bacon grease in a large frying pan or skillet over medium-high heat; add sweet potato fries. Cook and stir fries in the hot bacon grease until browned and crispy, about 10 minutes. Transfer fries to a serving platter and sprinkle with paprika and salt; serve with ketchup."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2272&h=1190&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2677404.jpg",
+    "ingredients": [
+        "\u2153 pound bacon",
+        "1 pound sweet potatoes, cut into French fries",
+        "1 tablespoon paprika",
+        "sea salt to taste",
+        "\u00bc cup ketchup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Flavored Sweet Potato Fries",
+    "url": "http://allrecipes.com/recipe/239127/bacon-flavored-sweet-potato-fries/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-for-the-family-or-a-crowd.json b/serverless-fleets/data/input/inferencing/recipes/bacon-for-the-family-or-a-crowd.json
new file mode 100644
index 000000000..ecf931b07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-for-the-family-or-a-crowd.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.",
+        "Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2051&h=1074&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F666312.jpg",
+    "ingredients": [
+        "1 pound thick sliced bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon for the Family or a Crowd",
+    "url": "http://allrecipes.com/recipe/158727/bacon-for-the-family-or-a-crowd/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-fried-bananas.json b/serverless-fleets/data/input/inferencing/recipes/bacon-fried-bananas.json
new file mode 100644
index 000000000..dc52a43a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-fried-bananas.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.",
+        "Reduce heat to medium.  Place the bananas cut side down and cook one minute.  Flip with a spatula and cook an additional minute.  Drain the banana slices on a paper towel-lined plate.  Serve warm with bacon."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "3 ripe bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Fried Bananas",
+    "url": "http://allrecipes.com/recipe/187063/bacon-fried-bananas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-fries.json b/serverless-fleets/data/input/inferencing/recipes/bacon-fries.json
new file mode 100644
index 000000000..728d0a5ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-fries.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 475 degrees F (245 degrees C). Spray a large baking sheet with cooking spray.",
+        "Wrap half a bacon slice around each French fry and place seam side-down on the baking sheet about 1-inch apart.",
+        "Bake in the preheated oven until bacon is browned and crisp, about 30 minutes. Remove from oven and sprinkle with seasoned salt. Transfer to serving plate."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (28 ounce) package frozen steak fries",
+        "1 (16 ounce) package bacon slices, halved",
+        "1/4 teaspoon seasoned salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Fries",
+    "url": "http://allrecipes.com/recipe/246007/bacon-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-garlic-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/bacon-garlic-green-beans.json
new file mode 100644
index 000000000..b24434a1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-garlic-green-beans.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place green beans in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 10 minutes. Drain water, leaving beans in the pot.",
+        "Place bacon strips on a microwave-safe plate and cook in the microwave until crisp, about 2 minutes. Cool and crumble bacon.",
+        "Stir butter and bacon into beans in the pot and return to medium heat; cook and stir until butter melts, 2 to 3 minutes. Add garlic; cook and stir until fragrant, 3 to 4 minutes. Top with lemon zest and stir."
+    ],
+    "ingredients": [
+        "3 pounds fresh green beans, trimmed",
+        "4 slices bacon",
+        "1 cup butter",
+        "4 cloves garlic, minced",
+        "1/2 teaspoon lemon zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Garlic Green Beans",
+    "url": "http://allrecipes.com/recipe/241728/bacon-garlic-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-garlic-parmesan-cauliflower-cas.json b/serverless-fleets/data/input/inferencing/recipes/bacon-garlic-parmesan-cauliflower-cas.json
new file mode 100644
index 000000000..82559953e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-garlic-parmesan-cauliflower-cas.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Pour water in a large bowl; add cauliflower florets. Cover bowl tightly with plastic wrap.",
+        "Cook cauliflower in microwave oven on High for 4 minutes. Pour excess water from bowl. Transfer cauliflower to a 12x9-inch baking dish; add mozzarella cheese, bacon, garlic, paprika, pepper, salt, and red pepper flakes. Gently stir cauliflower mixture to season evenly.  Pour cream of mushrooms soup over the cauliflower mixture; stir to coat. Spread French-fried onions over the mixture and top with Parmesan cheese.",
+        "Bake in preheated oven until browned, about 45 minutes. Cool 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1/4 cup water",
+        "2 large heads cauliflower, cut into florets",
+        "1/2 cup shredded mozzarella cheese",
+        "1/4 cup crumbled cooked bacon",
+        "4 cloves garlic, crushed (or more to taste)",
+        "1 teaspoon Hungarian paprika",
+        "1/2 teaspoon coarsely ground black pepper",
+        "1/4 teaspoon kosher salt",
+        "1/4 teaspoon red pepper flakes",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (2.8 ounce) package French-fried onions",
+        "1 cup shredded Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Garlic Parmesan Cauliflower Casserole",
+    "url": "http://allrecipes.com/recipe/234280/bacon-garlic-parmesan-cauliflower-cas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-gouda-patties.json b/serverless-fleets/data/input/inferencing/recipes/bacon-gouda-patties.json
new file mode 100644
index 000000000..dc708e41d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-gouda-patties.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool and crumble into a bowl. Stir in the gouda cheese, parsley, and Dijon mustard. Set filling aside.",
+        "Place the ground beef into a mixing bowl with the bread crumbs, egg, chopped garlic, and garlic powder. Season to taste with salt and black pepper. Mix until evenly blended, and form into 4 very thin patties.",
+        "Preheat an outdoor grill for medium-high heat, and lightly oil the grate.",
+        "Divide the filling in half and spread each half onto a patty. Top filling with remaining patties to make 2 stuffed burgers. Press and seal edges tightly together to keep the filling enclosed.",
+        "Cook stuffed burgers on the preheated grill until the patties are cooked to your desired degree of doneness and the cheese has melted, 3 to 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on toasted hamburger buns."
+    ],
+    "ingredients": [
+        "2 slices bacon",
+        "3/4 cup shredded Gouda cheese",
+        "1 tablespoon chopped fresh parsley",
+        "1 1/2 tablespoons Dijon mustard",
+        "1 pound ground beef",
+        "1/4 cup bread crumbs",
+        "1 egg",
+        "3 cloves garlic, chopped",
+        "1/2 teaspoon garlic powder",
+        "salt and ground black pepper to taste",
+        "2 hamburger buns, split and toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Gouda Patties",
+    "url": "http://allrecipes.com/recipe/218266/bacon-gouda-patties/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-gravy-for-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/bacon-gravy-for-biscuits.json
new file mode 100644
index 000000000..152c3e4c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-gravy-for-biscuits.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving."
+    ],
+    "ingredients": [
+        "4 thick slices bacon",
+        "1 cup milk, or as needed",
+        "1/4 cup all-purpose flour",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Gravy for Biscuits",
+    "url": "http://allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-herb-and-cheese-snack-bread.json b/serverless-fleets/data/input/inferencing/recipes/bacon-herb-and-cheese-snack-bread.json
new file mode 100644
index 000000000..d88a6c0fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-herb-and-cheese-snack-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine 1-1/2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl. Heat water and oil until very warm (120 degrees  to 130 degrees F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in 1 cup cheese and remaining flour to make a stiff batter. Spread batter on greased 15 x 10-inch jelly roll pan or rimmed baking sheet with at least 1-inch sides. Sprinkle with remaining cheese; top with bacon. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.",
+        "Bake at 375 degrees F for 25 to 30 minutes or until done. Cover loosely with foil during last 5 to 10 minutes of baking if cheese begins to overbrown. Remove from pan; cool on wire rack. Serve as strips or squares, or slice and use for sandwiches."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/983677.jpg",
+    "ingredients": [
+        "4 1/2 cups all-purpose flour",
+        "2 envelopes Fleischmann's\u00ae RapidRise Yeast",
+        "1 1/2 teaspoons Spice Islands\u00ae Italian Herb Seasoning",
+        "1 1/4 teaspoons salt",
+        "1 clove garlic, minced",
+        "1 1/4 cups water",
+        "1/4 cup Mazola\u00ae Vegetable Plus! Oil",
+        "2 eggs",
+        "8 ounces shredded cheese blend (Cheddar Jack, Cheddar mozzarella, etc.)",
+        "6 slices cooked bacon, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Herb and Cheese Snack Bread",
+    "url": "http://allrecipes.com/recipe/228885/bacon-herb-and-cheese-snack-bread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-home-fries.json b/serverless-fleets/data/input/inferencing/recipes/bacon-home-fries.json
new file mode 100644
index 000000000..049617b21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-home-fries.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Let bacon cool on a plate lined with paper towel.",
+        "Drain all but 2 tablespoons fat from the skillet. Stir potatoes, onion, and bell pepper into reserved drippings; season with salt and pepper and cook, stirring every 3 to 4 minutes and pressing the potatoes with the back of a spatula, until potatoes are golden brown and soft, 15 to 20 minutes. Crumble bacon over the potato mixture and stir."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "4 potatoes, diced",
+        "1 small onion, diced",
+        "1 green bell pepper, diced",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Home Fries",
+    "url": "http://allrecipes.com/recipe/242213/bacon-home-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-horseradish-dip.json b/serverless-fleets/data/input/inferencing/recipes/bacon-horseradish-dip.json
new file mode 100644
index 000000000..8de715ba0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-horseradish-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice.  Stir well.  Stir in bacon; cover and refrigerate one hour.  Stir and top with parsley before serving."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "1/4 cup prepared horseradish",
+        "1 pint sour cream",
+        "1/2 cup mayonnaise",
+        "1 lemon, juiced",
+        "1/2 teaspoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Horseradish Dip",
+    "url": "http://allrecipes.com/recipe/22840/bacon-horseradish-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-jack-chicken-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/bacon-jack-chicken-sandwich.json
new file mode 100644
index 000000000..8b815b4ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-jack-chicken-sandwich.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat a grill for medium heat.",
+        "While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.",
+        "Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.",
+        "Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "4 skinless, boneless chicken breast halves",
+        "2 teaspoons poultry seasoning",
+        "4 slices pepperjack cheese",
+        "4 hamburger buns, split",
+        "4 leaves of lettuce",
+        "4 slices tomato",
+        "1/2 cup thinly sliced onions",
+        "12 slices dill pickle"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Jack Chicken Sandwich",
+    "url": "http://allrecipes.com/recipe/85798/bacon-jack-chicken-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-jalapeno-pepper-chicken-bites.json b/serverless-fleets/data/input/inferencing/recipes/bacon-jalapeno-pepper-chicken-bites.json
new file mode 100644
index 000000000..341a04a90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-jalapeno-pepper-chicken-bites.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Slice stems from jalapeno peppers, cut a long slit into the sides, and remove seeds from peppers.",
+        "Sprinkle chicken tenderloin pieces with seasoned salt and garlic powder. Place a piece of chicken into the hollow of each pepper; top with an onion wedge. Wrap pepper completely in bacon and secure with toothpicks. Repeat with remaining peppers, chicken, onion, and bacon.",
+        "Grill bacon-wrapped peppers on the preheated grill until chicken tenderloin is no longer pink, the juices run clear, the pepper is tender, and the bacon is crisp, about 15 minutes. Flip peppers occasionally during cooking. An instant-read meat thermometer inserted into the chicken in a pepper should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound jalapeno peppers",
+        "1 pound chicken tenderloins, halved",
+        "1 tablespoon seasoned salt, or to taste",
+        "1 teaspoon garlic powder, or to taste",
+        "1 onion, cut into thin wedges",
+        "1 pound bacon, cut in half crosswise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Jalapeno Pepper Chicken Bites",
+    "url": "http://allrecipes.com/recipe/231767/bacon-jalapeno-pepper-chicken-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-jalapeno-popper-puffs.json b/serverless-fleets/data/input/inferencing/recipes/bacon-jalapeno-popper-puffs.json
new file mode 100644
index 000000000..fdf1f546a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-jalapeno-popper-puffs.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon.",
+        "Mix cream cheese, creme fraiche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency.",
+        "Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes.",
+        "When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeno, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour.",
+        "Heat oil in deep fryer to 375 degrees F.",
+        "Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack.",
+        "serve with dipping sauce garnished with a few green onion slices."
+    ],
+    "ingredients": [
+        "4 strips bacon",
+        "Dipping Sauce:",
+        "1/2 cup cream cheese, softened",
+        "1/4 cup creme fraiche or sour cream",
+        "2 tablespoons minced green onions, plus some for garnish",
+        "1 teaspoon fresh lime juice",
+        "Dough:",
+        "2/3 cup water",
+        "3 tablespoons butter",
+        "1 tablespoon bacon fat",
+        "1 teaspoon kosher salt",
+        "2/3 cup all-purpose flour",
+        "2 eggs",
+        "2 ounces shredded extra-sharp white Cheddar cheese",
+        "1/2 cup finely diced jalapeno peppers",
+        "1 pinch cayenne pepper",
+        "1 pinch freshly ground black pepper",
+        "2 cups vegetable oil for deep frying, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Jalapeno Popper Puffs",
+    "url": "http://allrecipes.com/recipe/246256/bacon-jalapeno-popper-puffs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-jam.json b/serverless-fleets/data/input/inferencing/recipes/bacon-jam.json
new file mode 100644
index 000000000..c329161c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-jam.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.",
+        "Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.",
+        "Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks."
+    ],
+    "ingredients": [
+        "2 pounds bacon, cut into 1-inch pieces",
+        "1/2 cup bacon drippings",
+        "2 large yellow onions, cut into very thin slivers",
+        "1/2 cup brown sugar",
+        "1/4 cup garlic, minced",
+        "1 teaspoon ground cayenne pepper",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 cup bourbon whiskey",
+        "1 cup brewed coffee",
+        "1/2 cup sherry vinegar",
+        "1/2 cup maple syrup",
+        "3/4 cup ketchup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Jam",
+    "url": "http://allrecipes.com/recipe/228139/bacon-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-lettuce-and-cherry-tomato-salad-with-aioli-dressing-359533.json b/serverless-fleets/data/input/inferencing/recipes/bacon-lettuce-and-cherry-tomato-salad-with-aioli-dressing-359533.json
new file mode 100644
index 000000000..57333b0b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-lettuce-and-cherry-tomato-salad-with-aioli-dressing-359533.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.",
+        "Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately."
+    ],
+    "ingredients": [
+        "5 ounces applewood-smoked bacon (about 6 slices)",
+        "12 cups torn romaine lettuce (from 1 large head; about 13 ounces)",
+        "8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved",
+        "1 garlic clove, pressed",
+        "3 tablespoons mayonnaise",
+        "1 1/2 tablespoons white-wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Tomato",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Lunch",
+        "Mayonnaise",
+        "Bacon",
+        "Lettuce",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon, Lettuce, and Cherry Tomato Salad with Aioli Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-lettuce-and-cherry-tomato-salad-with-aioli-dressing-359533"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-lettuce-and-tomato-macaroni-s.json b/serverless-fleets/data/input/inferencing/recipes/bacon-lettuce-and-tomato-macaroni-s.json
new file mode 100644
index 000000000..26b777efb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-lettuce-and-tomato-macaroni-s.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.",
+        "Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.",
+        "Mix bacon into macaroni salad to serve."
+    ],
+    "ingredients": [
+        "2 cups elbow macaroni",
+        "1 1/4 cups mayonnaise",
+        "5 teaspoons white vinegar",
+        "1 1/4 cups diced celery",
+        "1 large tomato, diced",
+        "5 green onions, finely chopped",
+        "1/2 cup shredded Cheddar cheese",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1 (16 ounce) package bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Lettuce, and Tomato Macaroni Salad",
+    "url": "http://allrecipes.com/recipe/229005/bacon-lettuce-and-tomato-macaroni-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-mac-and-cheese-bombs.json b/serverless-fleets/data/input/inferencing/recipes/bacon-mac-and-cheese-bombs.json
new file mode 100644
index 000000000..4de9ce7e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-mac-and-cheese-bombs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F. Spray 9-inch pie plate with cooking spray; set aside. Stir together mac and cheese and bacon in medium bowl; set aside.",
+        "Unroll pizza dough; press into a 15x9 rectangle. Cut into 24 square pieces. Divide mac and cheese mixture evenly and place in the center of each piece. Pull edges of each piece of dough up and around mac and cheese mixture to enclose completely; pinching seams to seal. Place seam-side down in pie plate.",
+        "Brush tops of dough with butter. Sprinkle evenly with parsley flakes and garlic powder. Bake 15 to 20 minutes or until top is golden brown. Serve bombs with ranch dressing."
+    ],
+    "ingredients": [
+        "PAM\u00ae Original No-Stick Cooking Spray",
+        "2 cups leftover Marie Callender's\u00ae Vermont White Cheddar Mac & Cheese",
+        "8 slices fully cooked bacon, heated, chopped",
+        "1 (13.8 ounce) package refrigerated pizza crust dough",
+        "1 tablespoon butter, melted",
+        "1/2 teaspoon parsley flakes",
+        "1/4 teaspoon garlic powder",
+        "1 cup ranch dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Mac and Cheese Bombs",
+    "url": "http://allrecipes.com/recipe/256143/bacon-mac-and-cheese-bombs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-molasses-breakfast-sausage-51230440.json b/serverless-fleets/data/input/inferencing/recipes/bacon-molasses-breakfast-sausage-51230440.json
new file mode 100644
index 000000000..f6b7aebdf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-molasses-breakfast-sausage-51230440.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined.",
+        "Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary.",
+        "Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side.",
+        "The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months."
+    ],
+    "ingredients": [
+        "8 ounces ground pork",
+        "4 ounces bacon, finely chopped",
+        "1 teaspoon molasses",
+        "1 teaspoon smoked paprika (piment\u00f3n)",
+        "1/2 teaspoon brown sugar",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon dried sage",
+        "1/4 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Bacon",
+        "Molasses",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon-Molasses Breakfast Sausage",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-molasses-breakfast-sausage-51230440"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-and-oyster-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-and-oyster-stuffing.json
new file mode 100644
index 000000000..b35131326
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-and-oyster-stuffing.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.",
+        "Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.",
+        "Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.",
+        "Bake in preheated oven until golden brown on top, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "1/2 cup butter",
+        "1 onion, sliced thin",
+        "2 cloves garlic, minced",
+        "1 (4 ounce) package fresh mushrooms, sliced",
+        "1 cup white wine",
+        "2 cups chicken stock",
+        "1 (14 ounce) package seasoned stuffing cubes",
+        "1 (10 ounce) jar oysters, drained and cut into thirds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Mushroom, and Oyster Stuffing",
+    "url": "http://allrecipes.com/recipe/128922/bacon-mushroom-and-oyster-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-chicken.json
new file mode 100644
index 000000000..98bca39e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.",
+        "Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.",
+        "Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm."
+    ],
+    "ingredients": [
+        "2 tablespoons butter, melted",
+        "2 bone-in chicken breast halves, with skin",
+        "1 teaspoon seasoning salt",
+        "1 clove garlic, crushed",
+        "2 thick slices bacon",
+        "1/2 cup mushrooms, halved",
+        "1/4 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Mushroom Chicken",
+    "url": "http://allrecipes.com/recipe/16207/bacon-mushroom-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-swiss-burger.json b/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-swiss-burger.json
new file mode 100644
index 000000000..b527ed7d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-swiss-burger.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate.",
+        "Cut each strip of bacon in half and cook in a skillet over medium heat until crisp.",
+        "Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan.",
+        "Add mushroom slices and soy sauce to the pan.",
+        "Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels.",
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).",
+        "During last 2 minutes of cooking, top with cheese and cover to melt cheese.",
+        "Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side.",
+        "When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun.",
+        "To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy."
+    ],
+    "ingredients": [
+        "Herbed Mayonnaise:",
+        "1/2 cup mayonnaise",
+        "3 tablespoons herbes de Provence",
+        "2 teaspoons Worcestershire sauce",
+        "1 teaspoon lemon juice",
+        "8 Ball Park\u00ae Hamburger Buns",
+        "1/2 pound thick-cut smoked bacon",
+        "1/2 pound button mushrooms, sliced",
+        "1 tablespoon soy sauce",
+        "2 pounds lean ground beef",
+        "2 teaspoons garlic granules",
+        "Salt and pepper to taste",
+        "16 slices Swiss cheese",
+        "Burger trimmings as desired, including lettuce, tomato, onion and pickles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Mushroom-Swiss Burger",
+    "url": "http://allrecipes.com/recipe/256910/bacon-mushroom-swiss-burger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-swiss-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-swiss-meatloaf.json
new file mode 100644
index 000000000..e4399ea26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-mushroom-swiss-meatloaf.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.",
+        "In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.",
+        "Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes."
+    ],
+    "ingredients": [
+        "12 ounces chopped raw bacon",
+        "1 small white onion, chopped",
+        "5 button mushrooms, chopped",
+        "1 1/2 pounds extra-lean ground beef",
+        "1 egg",
+        "1/4 cup evaporated milk",
+        "6 ounces shredded Swiss cheese, divided",
+        "1/2 cup corn flake crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Mushroom Swiss Meatloaf",
+    "url": "http://allrecipes.com/recipe/87156/bacon-mushroom-swiss-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-mustard-pork-roast-with-stuffed.json b/serverless-fleets/data/input/inferencing/recipes/bacon-mustard-pork-roast-with-stuffed.json
new file mode 100644
index 000000000..61d29b16b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-mustard-pork-roast-with-stuffed.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 145 degrees F (63 degrees C).",
+        "Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast."
+    ],
+    "ingredients": [
+        "1 (2 pound) boneless sirloin pork roast",
+        "3/4 cup prepared spicy mustard",
+        "10 slices bacon",
+        "6 bacon strips, cut in half",
+        "1/2 small onion, minced",
+        "2 large mushroom stems, chopped",
+        "3/4 cup prepared spicy mustard",
+        "12 large mushroom caps"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Mustard Pork Roast with Stuffed Mushroom Caps",
+    "url": "http://allrecipes.com/recipe/141110/bacon-mustard-pork-roast-with-stuffed/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-oatmeal-and-raisin-cookies-394670.json b/serverless-fleets/data/input/inferencing/recipes/bacon-oatmeal-and-raisin-cookies-394670.json
new file mode 100644
index 000000000..39e184f35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-oatmeal-and-raisin-cookies-394670.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.",
+        "Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2-3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4-5 minutes. Mix in dry ingredients.",
+        "Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-ounce ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3\" apart. Chill dough for 1 hour or cover and chill overnight.",
+        "Arrange racks in upper and lower thirds of oven; preheat to 375\u00b0F Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20-22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature."
+    ],
+    "ingredients": [
+        "8 ounces sliced bacon, cut into 1/4\" squares",
+        "2 1/4 cups cake flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon kosher salt",
+        "1/2 teaspoon baking soda",
+        "1 cup (packed) dark brown sugar",
+        "2/3 cup sugar",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "2 large eggs",
+        "1/2 teaspoon vanilla extract",
+        "1 cup old-fashioned oats",
+        "2/3 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Raisin",
+        "Bacon",
+        "Oatmeal",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon, Oatmeal, and Raisin Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-oatmeal-and-raisin-cookies-394670"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-oatmeal-breakfast-cookies-with.json b/serverless-fleets/data/input/inferencing/recipes/bacon-oatmeal-breakfast-cookies-with.json
new file mode 100644
index 000000000..0cb028119
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-oatmeal-breakfast-cookies-with.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.",
+        "Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.",
+        "Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.",
+        "Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.",
+        "Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.",
+        "To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "1/2 cup packed brown sugar",
+        "1 egg",
+        "1/2 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1 1/2 cups quick cooking oats",
+        "7/8 cup confectioners' sugar",
+        "1 1/2 tablespoons water, or as needed",
+        "1 1/2 tablespoons real maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Oatmeal Breakfast Cookies With Maple Glaze",
+    "url": "http://allrecipes.com/recipe/218926/bacon-oatmeal-breakfast-cookies-with/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-olive-wraps.json b/serverless-fleets/data/input/inferencing/recipes/bacon-olive-wraps.json
new file mode 100644
index 000000000..fe2091b25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-olive-wraps.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the broiler",
+        "Cut bread into thirds. Spread each third with processed cheese sauce. Sprinkle with olives. Roll thirds jelly-roll fashion. Wrap each with half a strip of bacon, securing with toothpicks. Arrange wrapped bread rolls in a single layer on a large baking sheet.",
+        "Broil, checking frequently,  until bacon is evenly browned and has reached desired crispness, about 5 minutes."
+    ],
+    "ingredients": [
+        "10 slices white bread, crusts trimmed",
+        "1 (16 ounce) jar processed cheese sauce",
+        "1 (5 ounce) jar pitted green olives, chopped",
+        "1 pound sliced bacon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Olive Wraps",
+    "url": "http://allrecipes.com/recipe/24584/bacon-olive-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-pancake-strips-with-maple-peanu.json b/serverless-fleets/data/input/inferencing/recipes/bacon-pancake-strips-with-maple-peanu.json
new file mode 100644
index 000000000..a378ba2ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-pancake-strips-with-maple-peanu.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.",
+        "Arrange bacon slices on the prepared baking sheet.",
+        "Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.",
+        "Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.",
+        "Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.",
+        "Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.",
+        "Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1/2 cup maple syrup",
+        "1/3 cup peanut butter",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 1/2 teaspoons white sugar",
+        "1/2 teaspoon salt",
+        "1 cup buttermilk",
+        "1 egg",
+        "1 tablespoon olive oil",
+        "1 tablespoon melted butter, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Pancake Strips with Maple-Peanut Butter Sauce",
+    "url": "http://allrecipes.com/recipe/237132/bacon-pancake-strips-with-maple-peanu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-pancakes-paleo.json b/serverless-fleets/data/input/inferencing/recipes/bacon-pancakes-paleo.json
new file mode 100644
index 000000000..4f173cfa5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-pancakes-paleo.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and pour bacon drippings into a glass bowl. Crumble bacon.",
+        "Beat eggs and banana in a bowl with an electric mixer until foamy and smooth. Beat 1 1/2 tablespoons bacon drippings, crumbled bacon pieces, and vanilla extract into egg mixture. Whisk coconut flour, baking soda, baking powder, and salt into egg mixture until batter is just combined. Let batter rest for 2 minutes.",
+        "Heat a griddle over medium-high heat and lightly grease with bacon drippings. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "3 slices bacon",
+        "2 eggs",
+        "1 banana, chopped",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons coconut flour",
+        "1 pinch baking soda",
+        "1 pinch baking powder",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Pancakes (Paleo)",
+    "url": "http://allrecipes.com/recipe/236940/bacon-pancakes-paleo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-pea-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-pea-salad.json
new file mode 100644
index 000000000..f090b3d72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-pea-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.",
+        "Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.",
+        "Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "3/4 cup mayonnaise",
+        "1 tablespoon honey",
+        "1 tablespoon white sugar",
+        "salt and ground black pepper to taste",
+        "1 (20 ounce) package fresh green peas",
+        "2 stalks celery, chopped",
+        "1/2 cup cubed Cheddar cheese",
+        "1/3 cup chopped onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Pea Salad",
+    "url": "http://allrecipes.com/recipe/234068/bacon-pea-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-pie.json b/serverless-fleets/data/input/inferencing/recipes/bacon-pie.json
new file mode 100644
index 000000000..289d5c83a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.",
+        "Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.",
+        "In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.",
+        "Bake 35 to 40 minutes or until knife inserted in center comes out clean."
+    ],
+    "ingredients": [
+        "12 slices bacon",
+        "1 cup shredded Swiss cheese",
+        "1/3 cup chopped onion",
+        "2 cups milk",
+        "4 eggs",
+        "1 cup baking mix",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Pie",
+    "url": "http://allrecipes.com/recipe/12479/bacon-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-popcorn.json b/serverless-fleets/data/input/inferencing/recipes/bacon-popcorn.json
new file mode 100644
index 000000000..4b037ca48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-popcorn.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping.",
+        "Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags."
+    ],
+    "ingredients": [
+        "1/2 cup bacon grease",
+        "3/4 cup unpopped popcorn kernels",
+        "1/2 teaspoon seasoned salt, or to taste",
+        "3 tablespoons bacon bits (optional)",
+        "1 cup shredded Cheddar cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Popcorn",
+    "url": "http://allrecipes.com/recipe/159505/bacon-popcorn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-pork-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/bacon-pork-tenderloin.json
new file mode 100644
index 000000000..12936045e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-pork-tenderloin.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Spray a broiler pan with cooking spray.",
+        "Place bacon in a large skillet and cook over medium heat, turning occasionally, until bacon begins to brown but is still flexible, about 5 minutes. Mix apple butter, honey, allspice, and chili powder in a small bowl.",
+        "Wrap tenderloin in 4 slices of partially-cooked bacon and secure with toothpicks. Brush half the apple butter mixture over bacon and wrap the tenderloin with remaining slices of bacon. Brush remaining apple butter mixture over the meat. Place tenderloin on prepared broiling pan.",
+        "Bake in the preheated oven until apple butter mixture has baked into a glaze and an instant-read meat thermometer inserted into the thickest part of the tenderloin reads at least 145 degrees F (65 degrees C), about 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "8 slices smoked maple bacon",
+        "3 tablespoons apple butter",
+        "2 tablespoons honey",
+        "1/3 teaspoon ground allspice",
+        "1/4 teaspoon chili powder",
+        "1 (3 pound) pork tenderloin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/229426/bacon-pork-tenderloin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-potato-and-cheese-tart.json b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-and-cheese-tart.json
new file mode 100644
index 000000000..d6e5a5d7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-and-cheese-tart.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.",
+        "Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.",
+        "Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "18 slices bacon",
+        "1 1/2 pounds baking potatoes, peeled and sliced",
+        "1 1/4 cups shredded fontina cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Potato and Cheese Tart",
+    "url": "http://allrecipes.com/recipe/35361/bacon-potato-and-cheese-tart/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-potato-and-egg-taco-ole.json b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-and-egg-taco-ole.json
new file mode 100644
index 000000000..d07070666
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-and-egg-taco-ole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.",
+        "While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.",
+        "Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve."
+    ],
+    "ingredients": [
+        "8 bacon strips",
+        "8 eggs",
+        "1/3 cup milk",
+        "3 tablespoons water",
+        "salt and pepper to taste",
+        "1/3 cup diced onion",
+        "2 large potatoes, peeled and chopped",
+        "1 tablespoon butter",
+        "4 corn or flour tortilla"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Potato, and Egg Taco Ole",
+    "url": "http://allrecipes.com/recipe/86422/bacon-potato-and-egg-taco-ole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-potato-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-pancakes.json
new file mode 100644
index 000000000..d0c5b44e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-pancakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.",
+        "Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.",
+        "Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.",
+        "Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "4 Idaho potatoes, peeled and shredded",
+        "1/4 cup all-purpose flour",
+        "2 eggs",
+        "4 garlic cloves, minced",
+        "1 tablespoon chopped fresh thyme",
+        "salt and ground black pepper to taste",
+        "vegetable oil for frying, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Potato Pancakes",
+    "url": "http://allrecipes.com/recipe/220613/bacon-potato-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-potato-salad---family-legacy.json b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-salad---family-legacy.json
new file mode 100644
index 000000000..6b1388a9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-salad---family-legacy.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.",
+        "Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend."
+    ],
+    "ingredients": [
+        "3 pounds russet potatoes",
+        "1/2 pound bacon, cut into 1/2-inch pieces",
+        "1 large onion, diced",
+        "3 stalks celery, sliced",
+        "6 hard-boiled eggs, quartered and sliced",
+        "2 cups mayonnaise",
+        "1/4 cup milk",
+        "3 tablespoons sour cream (optional)",
+        "1/4 cup white vinegar",
+        "1 teaspoon celery salt",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Potato Salad - Family Legacy",
+    "url": "http://allrecipes.com/recipe/228485/bacon-potato-salad---family-legacy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-potato-salad-with-ranch.json b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-salad-with-ranch.json
new file mode 100644
index 000000000..f94a878d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-potato-salad-with-ranch.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Place cubed potatoes into a large bowl.",
+        "Place eggs in a saucepan and cover with water. Bring to a boil; simmer for 10 minutes. Cool eggs under cold running water and and peel. Chop eggs into small pieces and add to potato cubes.",
+        "Add bacon, pickles, green onion, Cheddar cheese, parsley, salt, and ground black pepper to bowl. Stir to combine.",
+        "Whisk together ranch dressing, mayonnaise, and mustard in a bowl. Add to potato mixture and mix well to coat. Refrigerate at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "6 russet potatoes, peeled and cubed",
+        "4 eggs",
+        "4 slices bacon, cooked and crumbled",
+        "1/4 cup finely chopped dill pickles",
+        "1/4 cup chopped green onion",
+        "1/4 cup finely shredded Cheddar cheese",
+        "2 tablespoons chopped fresh parsley",
+        "salt and ground black pepper to taste",
+        "1/3 cup fat-free ranch dressing",
+        "2 tablespoons light mayonnaise",
+        "1 tablespoon prepared mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Potato Salad with Ranch",
+    "url": "http://allrecipes.com/recipe/228440/bacon-potato-salad-with-ranch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-quiche-tarts.json b/serverless-fleets/data/input/inferencing/recipes/bacon-quiche-tarts.json
new file mode 100644
index 000000000..d6ece58d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-quiche-tarts.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.",
+        "Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.",
+        "Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.",
+        "Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.",
+        "Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2000&h=1047&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4274736.jpg",
+    "ingredients": [
+        "5 slices bacon",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 tablespoons milk",
+        "2  eggs",
+        "\u00bd cup shredded Swiss cheese",
+        "2 tablespoons chopped green onion",
+        "1 (10 ounce) can refrigerated flaky biscuit dough"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Quiche Tarts",
+    "url": "http://allrecipes.com/recipe/23788/bacon-quiche-tarts/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-cheese-ball.json b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-cheese-ball.json
new file mode 100644
index 000000000..8824014fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-cheese-ball.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.",
+        "Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (1 ounce) package buttermilk Ranch dressing mix",
+        "1/2 cup shredded sharp Cheddar cheese",
+        "4 green onions, chopped",
+        "3 tablespoons chopped black olives",
+        "1 1/2 cups chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Ranch Cheese Ball",
+    "url": "http://allrecipes.com/recipe/213041/bacon-ranch-cheese-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-cheeseburger-mac.json b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-cheeseburger-mac.json
new file mode 100644
index 000000000..71ae78a76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-cheeseburger-mac.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.",
+        "Cook the hamburger and onions in a skillet over medium heat until cooked through. Drain the grease. Stir in the garlic, ranch seasoning, bacon, and diced tomatoes. Set aside.",
+        "Cook the pasta from both boxes of Horizon(R) Macaroni & Mild Cheddar Cheese according to the package directions. Drain; add the butter and milk. Stir until creamy. Stir in the hamburger mixture. Spoon into prepared baking dish. Top with the cheese and crushed crackers.",
+        "Bake 15 minutes. Serve immediately. Top with green onions, crumbled bacon, and fresh tomatoes, if desired."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1/2 cup diced onion",
+        "2 teaspoons minced garlic",
+        "3 tablespoons ranch dressing",
+        "1/2 cup crumbled cooked bacon",
+        "1 (10 ounce) can diced tomatoes and green chile peppers, undrained",
+        "2 (6 ounce) boxes Horizon\u00ae ClassicMac\u2122 Macaroni & Mild Cheddar Cheese",
+        "4 tablespoons butter",
+        "1/2 cup Horizon\u00ae Organic Milk",
+        "1 cup Horizon\u00ae Organic Shreds shredded Cheddar cheese",
+        "3/4 cup crushed Horizon\u00ae Cheddar Snack Crackers",
+        "Optional toppings: chopped green onions, crumbled bacon, chopped tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Ranch Cheeseburger Mac",
+    "url": "http://allrecipes.com/recipe/241902/bacon-ranch-cheeseburger-mac/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-chicken-skewers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-chicken-skewers.json
new file mode 100644
index 000000000..c451d3fd9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-chicken-skewers.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Whisk together ranch dressing and hot chile paste in a large bowl.",
+        "Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.",
+        "Thread a piece of onion about 1 1/2 inches down the skewer.",
+        "Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.",
+        "Thread a second piece of onion onto the end of the skewer.",
+        "Repeat steps 5 through 7 for all twelve skewers.",
+        "Season chicken skewers with salt and pepper as desired.",
+        "Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce."
+    ],
+    "ingredients": [
+        "1/3 cup ranch dressing",
+        "1 teaspoon hot chile paste (such as sambal oelek)",
+        "4 skinless, boneless chicken breast halves - cut into 1 inch pieces",
+        "24 (1-inch) pieces red onion",
+        "12 slices thick cut bacon",
+        "salt and black pepper to taste",
+        "12 (6 inch) bamboo skewers, soaked in water for 2 hours"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Ranch Chicken Skewers",
+    "url": "http://allrecipes.com/recipe/221139/bacon-ranch-chicken-skewers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-macaroni-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-macaroni-salad.json
new file mode 100644
index 000000000..336591b22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-macaroni-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a plate lined with paper towels until cool. Crumble the bacon.",
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.",
+        "Rinse macaroni with cold water until cool; drain.",
+        "Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl.",
+        "Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "1 pound elbow macaroni",
+        "1 cup mayonnaise",
+        "1/2 small red onion, diced very small",
+        "1/2 small green bell pepper, diced very small",
+        "1 (1 ounce) package ranch salad dressing mix",
+        "1 (8 ounce) package Cheddar cheese, cut into small cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Ranch Macaroni Salad",
+    "url": "http://allrecipes.com/recipe/221133/bacon-ranch-macaroni-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-pasta-salad.json
new file mode 100644
index 000000000..a2c5e2e7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-pasta-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.",
+        "Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.",
+        "In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package uncooked tri-color rotini pasta",
+        "10 slices bacon",
+        "1 cup mayonnaise",
+        "3 tablespoons dry ranch salad dressing mix",
+        "1/4 teaspoon garlic powder",
+        "1/2 teaspoon garlic pepper",
+        "1/2 cup milk, or as needed",
+        "1 large tomato, chopped",
+        "1 (4.25 ounce) can sliced black olives",
+        "1 cup shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Ranch Pasta Salad",
+    "url": "http://allrecipes.com/recipe/69226/bacon-ranch-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-pea-salad.json b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-pea-salad.json
new file mode 100644
index 000000000..99a94734c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-ranch-pea-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.",
+        "Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.",
+        "In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "1 quart water",
+        "1 (16 ounce) package frozen green peas",
+        "1/3 cup chopped onions",
+        "1/2 cup Ranch dressing",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Ranch Pea Salad",
+    "url": "http://allrecipes.com/recipe/71283/bacon-ranch-pea-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-rice-and-vermicelli-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/bacon-rice-and-vermicelli-pilaf.json
new file mode 100644
index 000000000..a0624b670
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-rice-and-vermicelli-pilaf.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Drain bacon drippings from pan; wipe out with paper towels.",
+        "Heat 2 tablespoons butter in a skillet over medium heat. Stir in rice and vermicelli; cook until they turn a golden brown, about 4 minutes.",
+        "Stir in chopped onions and bell pepper. Saute until the vegetables begin to soften, 2 or 3 minutes. Add Swanson(R) Chicken Broth, garlic, parsley, onion powder, garlic powder, and black pepper.",
+        "Bring to a boil. Cover, and simmer on low heat until liquid is absorbed, 20 to 25 minutes. Top with cooked crumbled bacon."
+    ],
+    "ingredients": [
+        "5 bacon strips, cooked and crumbled",
+        "2 tablespoons butter",
+        "1 cup white rice",
+        "1/3 cup broken pieces (about 2 inches) vermicelli pasta",
+        "1/2 cup chopped sweet onion",
+        "1/2 cup chopped green or red bell pepper",
+        "2 1/3 cups Swanson\u00ae Chicken Broth",
+        "1 clove garlic, minced",
+        "1 teaspoon chopped fresh parsley",
+        "1 teaspoon onion powder",
+        "1 teaspoon granulated garlic powder",
+        "1/4 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Rice and Vermicelli Pilaf",
+    "url": "http://allrecipes.com/recipe/245083/bacon-rice-and-vermicelli-pilaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-risotto.json b/serverless-fleets/data/input/inferencing/recipes/bacon-risotto.json
new file mode 100644
index 000000000..191c69cb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-risotto.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon  and reserve.",
+        "Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.",
+        "Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.",
+        "Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving."
+    ],
+    "ingredients": [
+        "1/2 pound bacon, diced",
+        "5 cups chicken stock",
+        "2 tablespoons butter",
+        "1/2 onion, diced",
+        "4 cloves garlic, minced",
+        "1 1/2 cups Arborio rice",
+        "2 tablespoons butter",
+        "1/4 cup grated Parmesan cheese",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Risotto",
+    "url": "http://allrecipes.com/recipe/211847/bacon-risotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-roasted-chicken-with-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/bacon-roasted-chicken-with-potatoes.json
new file mode 100644
index 000000000..7b41ce1d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-roasted-chicken-with-potatoes.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.",
+        "Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.",
+        "Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot."
+    ],
+    "ingredients": [
+        "6 chicken thighs",
+        "6 chicken drumsticks",
+        "12 slices center-cut bacon",
+        "salt and black pepper to taste",
+        "1 onion, coarsely chopped",
+        "1 1/2 pounds baby Dutch yellow potatoes",
+        "Seasoning Mix:",
+        "2 tablespoons dried chives",
+        "2 tablespoons dried basil",
+        "1 tablespoon garlic powder",
+        "1 tablespoon adobo seasoning",
+        "1 tablespoon ground black pepper",
+        "1 teaspoon salt, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Roasted Chicken with Potatoes",
+    "url": "http://allrecipes.com/recipe/204815/bacon-roasted-chicken-with-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-roasted-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bacon-roasted-chicken.json
new file mode 100644
index 000000000..6c73e93c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-roasted-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (220 degrees C).",
+        "Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.",
+        "Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.",
+        "Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 (4 pound) whole chicken",
+        "salt and pepper to taste",
+        "1 teaspoon dried thyme",
+        "2 carrots, cut in chunks",
+        "paprika to taste",
+        "8 slices bacon",
+        "2 cups beef broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Roasted Chicken",
+    "url": "http://allrecipes.com/recipe/86593/bacon-roasted-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-roll-ups-i.json b/serverless-fleets/data/input/inferencing/recipes/bacon-roll-ups-i.json
new file mode 100644
index 000000000..7d6aa41cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-roll-ups-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.",
+        "Cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.",
+        "In a small bowl, combine cream cheese, garlic powder, and parsley. Spread a layer of the cream cheese mixture on each bread rectangle, and roll it up. Wrap a slice of bacon around each of the bread rolls and secure them with  toothpicks.  Arrange the roll ups on the prepared baking sheet.",
+        "Bake until the bacon is crisp, approximately 10 minutes."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf sandwich bread",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 teaspoon garlic powder",
+        "1 teaspoon dried parsley",
+        "1 pound bacon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Roll Ups I",
+    "url": "http://allrecipes.com/recipe/15014/bacon-roll-ups-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-roll-ups-ii.json b/serverless-fleets/data/input/inferencing/recipes/bacon-roll-ups-ii.json
new file mode 100644
index 000000000..a54d5af7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-roll-ups-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.",
+        "Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf white bread, crusts trimmed",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 pound sliced bacon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Roll Ups II",
+    "url": "http://allrecipes.com/recipe/26703/bacon-roll-ups-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-roll-ups.json b/serverless-fleets/data/input/inferencing/recipes/bacon-roll-ups.json
new file mode 100644
index 000000000..19e2aa6ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-roll-ups.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat your oven's broiler.",
+        "Open pita rounds, and spread generously with cream cheese on the inside. Replace tops, and use a pizza cutter to slice into 1 inch wide strips. Cut the long strips in half crosswise. Roll up each piece, and wrap with half of a strip of bacon. Secure with toothpicks, and place close together on a baking sheet.",
+        "Broil for 10 minutes in the preheated oven, or until the bacon is cooked through. Use a spatula to remove them to a napkin lined bowl or platter. Remove toothpicks before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F108834.jpg",
+    "ingredients": [
+        "16 slices bacon, cut in half",
+        "2 (8 ounce) packages cream cheese",
+        "1 (10 ounce) package pita bread rounds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Roll-Ups",
+    "url": "http://allrecipes.com/recipe/56738/bacon-roll-ups/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-rosemary-mashed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/bacon-rosemary-mashed-potatoes.json
new file mode 100644
index 000000000..62660ac2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-rosemary-mashed-potatoes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.",
+        "While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.",
+        "Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.",
+        "Mash the potatoes with the melted butter.  Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3888&h=2036&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1044985.jpg",
+    "ingredients": [
+        "3  potatoes, cubed",
+        "\u00bc cup butter",
+        "4 slices bacon",
+        "1 small red onion, chopped",
+        "1 clove garlic, minced",
+        "1 tablespoon minced fresh rosemary",
+        "\u00bd cup milk",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Rosemary Mashed Potatoes",
+    "url": "http://allrecipes.com/recipe/147105/bacon-rosemary-mashed-potatoes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-smashed-potatoes-356037.json b/serverless-fleets/data/input/inferencing/recipes/bacon-smashed-potatoes-356037.json
new file mode 100644
index 000000000..8ea9aa7cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-smashed-potatoes-356037.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.",
+        "Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.",
+        "Transfer potatoes to a large bowl, reserving 1/2 cup steaming water. Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if desired. Stir in dill, bacon, and vinegar, salt, and pepper to taste.",
+        "Josmeyer Les Folastries\nGew\u00fcrztraminer '05"
+    ],
+    "ingredients": [
+        "3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks",
+        "1/2 pound bacon, cut into 1/2-inch pieces",
+        "2 to 3 tablespoons cider vinegar",
+        "1 teaspoon sugar",
+        "2 tablespoons chopped dill"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Side",
+        "Steam",
+        "Christmas",
+        "Thanksgiving",
+        "Dinner",
+        "Bacon",
+        "Root Vegetable",
+        "Christmas Eve",
+        "Potluck",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bacon Smashed Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-smashed-potatoes-356037"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-spaghetti.json b/serverless-fleets/data/input/inferencing/recipes/bacon-spaghetti.json
new file mode 100644
index 000000000..e7d3aeb1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-spaghetti.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cook bacon until crispy.  Drain well.  Crumble.",
+        "Prepare spaghetti according to package directions.",
+        "Process garlic cloves through a garlic press, and combine with olive oil.  Toss spaghetti, bacon, garlic/olive oil.   Season with salt and pepper to taste.  Sprinkle with Parmesan cheese."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "1 pound spaghetti",
+        "3 cloves garlic, minced",
+        "5 tablespoons olive oil",
+        "salt to taste",
+        "ground black pepper to taste",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Spaghetti",
+    "url": "http://allrecipes.com/recipe/11733/bacon-spaghetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-spam-and-potato-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/bacon-spam-and-potato-pancakes.json
new file mode 100644
index 000000000..534ffb7fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-spam-and-potato-pancakes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix mashed potatoes, luncheon meat, pancake mix, and eggs together gently in a bowl.",
+        "Heat oil in a skillet over medium heat. Spoon potato mixture into hot oil and press with a spatula to flatten evenly. Cook, covered, until bottom is crispy, 3 to 5 minutes. Flip and continue cooking until second side is golden and crispy, 3 to 4 minutes more."
+    ],
+    "ingredients": [
+        "4 cups mashed potatoes",
+        "1 (12 ounce) can fully cooked luncheon meat with bacon (such as SPAM\u00ae with Bacon), diced",
+        "1 cup buttermilk pancake mix",
+        "2 eggs, lightly beaten",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon SPAM\u00ae and Potato Pancakes",
+    "url": "http://allrecipes.com/recipe/254439/bacon-spam-and-potato-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-spinach-artichoke-pizza.json b/serverless-fleets/data/input/inferencing/recipes/bacon-spinach-artichoke-pizza.json
new file mode 100644
index 000000000..c9817e515
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-spinach-artichoke-pizza.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Sprinkle in flour and black pepper; cook, whisking constantly, for 1 minute. Pour in milk; whisk constantly until sauce thickens, about 3 minutes. Remove from heat; stir in Parmesan cheese.",
+        "Lay pizza crust on a piece of parchment paper. Spread sauce over crust. Add spinach in an even layer. Sprinkle mozzarella cheese evenly on top. Cover with chicken, artichoke hearts, feta cheese, and bacon. Sprinkle red pepper flakes on top.",
+        "Bake in the preheated oven until cheese is melted and golden, about 12 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 cloves garlic, diced",
+        "1 tablespoon whole wheat flour",
+        "1 teaspoon freshly cracked black pepper",
+        "3/4 cup 2% reduced-fat milk",
+        "2 tablespoons grated Parmesan cheese",
+        "1 (12 inch) prepared whole wheat pizza crust (such as Boboli\u00ae)",
+        "1 cup baby spinach",
+        "1 cup shredded reduced-fat mozzarella cheese",
+        "1/2 cup diced cooked chicken",
+        "1/2 cup artichoke hearts, drained",
+        "1/2 cup crumbled reduced-fat feta cheese",
+        "2 strips cooked bacon, crumbled",
+        "1 teaspoon red pepper flakes (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Spinach Artichoke Pizza",
+    "url": "http://allrecipes.com/recipe/255565/bacon-spinach-artichoke-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-spinach-quinoa.json b/serverless-fleets/data/input/inferencing/recipes/bacon-spinach-quinoa.json
new file mode 100644
index 000000000..b1198d220
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-spinach-quinoa.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and broth has been absorbed, about 15 minutes.",
+        "Cook and stir bacon and onion in a skillet over medium heat until bacon is cooked and onion is softened, 5 to 10 minutes. Transfer and drain mixture on a paper towel-lined plate. Cook spinach in the remaining bacon drippings until wilted, 2 to 3 minutes. Stir quinoa, onion-bacon mixture, and cilantro into spinach until evenly blended."
+    ],
+    "ingredients": [
+        "1 1/2 cups chicken broth",
+        "1 cup quinoa",
+        "1 pound bacon, cut into bite-sized pieces",
+        "1 onion, chopped",
+        "1 (10 ounce) package baby spinach",
+        "1 tablespoon chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Spinach Quinoa",
+    "url": "http://allrecipes.com/recipe/232830/bacon-spinach-quinoa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-avocados.json b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-avocados.json
new file mode 100644
index 000000000..566720aba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-avocados.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.",
+        "Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.",
+        "Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1/2 cup butter",
+        "1/4 cup brown sugar",
+        "1/4 cup red wine vinegar",
+        "1 tablespoon soy sauce",
+        "2 cloves garlic, chopped",
+        "salt to taste",
+        "4 avocados - halved, pitted, and peeled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Stuffed Avocados",
+    "url": "http://allrecipes.com/recipe/230757/bacon-stuffed-avocados/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-cinnamon-roll-bites.json b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-cinnamon-roll-bites.json
new file mode 100644
index 000000000..17885c344
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-cinnamon-roll-bites.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Line a baking sheet with aluminum foil and place a rack on top. Arrange bacon on the rack and place in a cold oven.",
+        "Heat oven to 350 degrees F (175 degrees C). Cook bacon while oven heats until slightly cooked but not crisp, 5 to 10 minutes. Blot excess grease with paper towels.",
+        "Grease 16 muffin cups or line with paper liners.",
+        "Unroll cinnamon roll dough into a flat sheet on a work surface. Cut strips in half widthwise. Place a piece of bacon on each dough strip and roll dough to enclose the bacon. Place rolls in the prepared muffin cups.",
+        "Bake in the preheated oven until rolls are golden brown, 13 to 17 minutes. Cool slightly.",
+        "Top cinnamon roll bites with icing from package."
+    ],
+    "ingredients": [
+        "1 (12.4 ounce) package refrigerated cinnamon roll dough with icing",
+        "1 (12 ounce) package bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Stuffed Cinnamon Roll Bites",
+    "url": "http://allrecipes.com/recipe/245048/bacon-stuffed-cinnamon-roll-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-french-toast-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-french-toast-casserole.json
new file mode 100644
index 000000000..2c05f7a39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-french-toast-casserole.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Scatter about 1/3 of the butter pats onto the bottom of a 9x13-inch baking dish and arrange 6 slices of bread in a single layer, overlapping as necessary, on top of the butter. Top bread slices with bacon slices.",
+        "Sprinkle 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons white sugar, and 1 1/2 teaspoons brown sugar, and nutmeg over bacon slices. Scatter 1/3 of the butter pats over bacon and top with remaining bread slices.",
+        "Whisk milk, eggs, remaining cinnamon, remaining white sugar, remaining brown sugar, and vanilla extract together in a bowl. Pour over bread mixture into baking dish. Scatter remaining butter pats over the top.",
+        "Bake in the preheated oven until golden brown and set, 35 to 45 minutes. Cool for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "1/2 cup butter, sliced into pats",
+        "12 slices bread",
+        "1 1/2 tablespoons ground cinnamon, divided, or more to taste",
+        "1 1/2 tablespoons white sugar, divided, or more to taste",
+        "1 tablespoon brown sugar, divided, or more to taste",
+        "1 pinch ground nutmeg, or more to taste (optional)",
+        "1 1/2 cups milk",
+        "5 eggs, beaten",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Stuffed French Toast Casserole",
+    "url": "http://allrecipes.com/recipe/240830/bacon-stuffed-french-toast-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-mushrooms.json
new file mode 100644
index 000000000..ce6183278
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-mushrooms.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.",
+        "Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.",
+        "Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.",
+        "Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until  cheeses melt, about 5 minutes. Spoon filling into mushroom caps.",
+        "Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "2 (12 ounce) packages fresh white mushrooms",
+        "3 tablespoons butter, melted",
+        "6 pitted black olives, finely chopped",
+        "1/4 cup finely chopped green onion",
+        "1 teaspoon oil-packed minced garlic",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 pinch cayenne pepper",
+        "1 tablespoon all-purpose flour",
+        "1/4 cup milk",
+        "4 slices Swiss-flavored American cheese, chopped",
+        "3 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Stuffed Mushrooms",
+    "url": "http://allrecipes.com/recipe/230108/bacon-stuffed-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-ravioli.json b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-ravioli.json
new file mode 100644
index 000000000..7fd613b7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-stuffed-ravioli.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, and set aside.",
+        "Place a baking rack into a baking dish, and lay the bacon slices out flat onto the rack. Cover the bacon with another flat baking dish or other flat, heavy heatproof surface such as a baking sheet.",
+        "Bake the bacon in the preheated oven until golden brown, 25 to 30 minutes; retain 1/4 cup of the drippings. Allow bacon to cool, then chop finely.",
+        "In a bowl, thoroughly mix the chopped bacon with ricotta, mozzarella, and 1/3  of the Parmesan cheese. Place 1 rounded teaspoon of filling into the center of a wonton wrapper on a work surface; dip your finger in a little water, and moisten the edge of the wrapper. Fold the wrapper over the filling, matching points to make a triangular ravioli, and gently squeeze any air out of the little package. Press the edges down to seal the ravioli, and lay the finished ravioli onto the prepared baking sheet. Store finished ravioli in freezer after you make them, to prevent bottoms from becoming soggy.",
+        "Bring a large pot of salted water to a boil, and add the ravioli, a few at a time, stirring to prevent sticking. Gently boil the ravioli until they float to the top and become tender, 3 to 5 minutes; remove to a serving dish with a slotted spoon and keep warm.",
+        "While ravioli are cooking, melt butter and bacon drippings together in a saucepan over medium heat, and whisk in cream cheese until smooth. Whisk in the milk, a little at a time, the remaining 2/3 of the package of shredded Parmesan cheese, garlic powder, and black pepper. Bring the mixture to a bare simmer, and cook gently until the cheese has melted and the sauce is smooth, whisking constantly. Whisk in about 1/3 cup of the pasta water, or to desired consistency. Serve the ravioli topped with the sauce."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1 (15 ounce) container ricotta cheese",
+        "1/2 cup shredded mozzarella cheese",
+        "1 (6 ounce) package shredded Parmesan cheese, divided",
+        "1 (16 ounce) package wonton wrappers",
+        "1/4 cup butter",
+        "1/4 cup bacon drippings",
+        "2/3 cup cream cheese, softened",
+        "1 1/3 cups milk",
+        "1 tablespoon garlic powder",
+        "ground black pepper to taste",
+        "1/3 cup pasta boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Stuffed Ravioli",
+    "url": "http://allrecipes.com/recipe/218618/bacon-stuffed-ravioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-sweet-potato-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/bacon-sweet-potato-cornbread.json
new file mode 100644
index 000000000..7d3984efc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-sweet-potato-cornbread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Cook and stir bacon in a 9-inch cast-iron skillet over medium-high heat until browned, about 10 minutes. Remove and chop bacon, leaving 1 tablespoon of bacon drippings in skillet.",
+        "Whisk cornmeal, salt, and baking soda in a bowl. Stir sweet potato, buttermilk, and eggs together in a separate bowl until thoroughly combined. Stir sweet potato mixture into dry ingredients and mix chopped bacon into batter. Pour batter into the cast-iron skillet.",
+        "Bake corn bread in the preheated oven until browned and bread feels firm to the touch, about 30 minutes. Turn corn bread onto a serving plate and cut into wedges for serving."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "1 1/4 cups cornmeal",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 cup mashed cooked sweet potato",
+        "1 cup buttermilk",
+        "2 eggs, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Sweet Potato Cornbread",
+    "url": "http://allrecipes.com/recipe/230215/bacon-sweet-potato-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-swiss-burgers-with-tomato-and-avocado-350990.json b/serverless-fleets/data/input/inferencing/recipes/bacon-swiss-burgers-with-tomato-and-avocado-350990.json
new file mode 100644
index 000000000..d327d5e7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-swiss-burgers-with-tomato-and-avocado-350990.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.",
+        "2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)",
+        "3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.",
+        "4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)",
+        "5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1 pound ground beef chuck or sirloin",
+        "1 teaspoon Worcestershire sauce",
+        "1 or 2 dashes Tabasco sauce",
+        "1/4 teaspoon dried thyme leaves",
+        "Salt and freshly ground black pepper, to taste",
+        "Vegetable oil, for grilling",
+        "4 slices Swiss cheese",
+        "4 hamburger buns, toasted, for serving",
+        "Thinly sliced ripe tomato, for garnish",
+        "Thinly sliced red onion, for garnish",
+        "Sliced ripe avocado, for garnish",
+        "Boston lettuce leaves, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Tomato",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Ground Beef",
+        "Bacon",
+        "Avocado",
+        "Grill",
+        "Grill/Barbecue",
+        "Swiss Cheese",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bacon Swiss Burgers with Tomato and Avocado",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-swiss-burgers-with-tomato-and-avocado-350990"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-swiss-potato-cauliflower-casser.json b/serverless-fleets/data/input/inferencing/recipes/bacon-swiss-potato-cauliflower-casser.json
new file mode 100644
index 000000000..ae8cb92d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-swiss-potato-cauliflower-casser.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.",
+        "Place potatoes and cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but firm, about 20 minutes. Drain and transfer potatoes and cauliflower to the prepared casserole dish.",
+        "Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Transfer cooked onion to the potato mixture.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble over potato mixture, reserving bacon grease in skillet.",
+        "Melt butter into bacon grease in skillet over medium-low heat; whisk flour into butter-bacon grease mixture. Gradually stir cream into flour mixture until smooth; add milk if cream sauce is too thick. Whisk half the Swiss cheese, half the mozzarella cheese, garlic powder, salt, and pepper into cream sauce until cheeses are melted.",
+        "Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.",
+        "Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 large potatoes, peeled and chopped, or more to taste",
+        "1 head cauliflower, cut into florets",
+        "1 teaspoon olive oil, or as needed",
+        "1/2 onion, finely chopped",
+        "1/2 pound bacon",
+        "2 tablespoons butter",
+        "3 tablespoons all-purpose flour",
+        "1 cup heavy whipping cream",
+        "1 tablespoon milk, or as needed (optional)",
+        "1 cup shredded Swiss cheese, divided",
+        "1 cup shredded mozzarella cheese, divided",
+        "1 teaspoon garlic powder",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Swiss Potato Cauliflower Casserole",
+    "url": "http://allrecipes.com/recipe/234171/bacon-swiss-potato-cauliflower-casser/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-tacos.json b/serverless-fleets/data/input/inferencing/recipes/bacon-tacos.json
new file mode 100644
index 000000000..ac9abfd25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-tacos.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on paper towels, retaining the drippings in the skillet. Crumble bacon.",
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "Combine beans and 1 teaspoon taco seasoning mix in a saucepan over low heat; cook and stir until warmed, about 5 minutes.",
+        "Cook and stir the cooked rice and 1 teaspoon taco seasoning mix in the reserved bacon drippings until evenly coated, 2 to 3 minutes.",
+        "Brush vegetable oil over each tortilla and arrange tortillas on a baking sheet.",
+        "Bake tortillas in the preheated oven until warmed, about 5 minutes.",
+        "Place black bean mixture, rice mixture, bacon, tomatoes, green bell peppers, and Cheddar cheese each in separate bowls; serve with tortillas."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1/2 cup white rice",
+        "5 slices bacon",
+        "1 (14 ounce) can black beans",
+        "2 teaspoons taco seasoning mix, divided",
+        "1 teaspoon vegetable oil, or as needed",
+        "5 flour tortillas",
+        "2 tomatoes, diced",
+        "1 green bell pepper, chopped",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Tacos",
+    "url": "http://allrecipes.com/recipe/237920/bacon-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-tater-egg-cups.json b/serverless-fleets/data/input/inferencing/recipes/bacon-tater-egg-cups.json
new file mode 100644
index 000000000..4004ceb8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-tater-egg-cups.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets onto a baking sheet.",
+        "Bake in the preheated oven until nuggets are half-cooked, 10 to 12 minutes. Allow to cool until easily handled. Cut each nugget in half.",
+        "Reduce oven temperature to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.",
+        "Heat a large skillet over medium heat; cook and stir mushrooms, onion, red bell pepper, spinach, green onions, and sun-dried tomatoes for 5 minutes. Drain excess liquid and stir in chopped bacon.",
+        "Beat eggs, cream, salt, garlic powder, onion powder, and pepper together in a large bowl.",
+        "Spoon bacon mixture into the prepared muffin cups and top each with Monterey Jack cheese. Pour egg mixture over cheese layer until each cup is nearly full. Place 4 potato nugget halves into each.",
+        "Bake in the preheated oven until set in the middle, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "24 frozen bite-size potato nuggets (such as Tater Tots\u00ae)",
+        "cooking spray",
+        "1 cup chopped mushrooms",
+        "1 cup chopped onion",
+        "1/2 cup chopped red bell pepper",
+        "1/2 cup chopped fresh spinach",
+        "3 green onions, chopped",
+        "1/4 cup chopped sun-dried tomatoes, or to taste",
+        "10 slices cooked bacon, chopped",
+        "12 eggs",
+        "1 teaspoon heavy whipping cream",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon onion powder",
+        "1/4 teaspoon ground black pepper",
+        "1/2 cup shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Tater Egg Cups",
+    "url": "http://allrecipes.com/recipe/256959/bacon-tater-egg-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-tomato-triple-cheese-grilled.json b/serverless-fleets/data/input/inferencing/recipes/bacon-tomato-triple-cheese-grilled.json
new file mode 100644
index 000000000..346fa50f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-tomato-triple-cheese-grilled.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cook bacon and chicken bacon as required.",
+        "Start with 2 slices of sourdough bread. Squirt both pieces with the Sandwich Spread.",
+        "Layer 2 ounces Provolone Cheese, 2 ounces Peppadew Cheese and 2 ounces Smoked Gouda Cheese onto bread.",
+        "Add 4 slices either Bacon or Chicken Bacon and 2 tomato slices per sandwich.",
+        "Top with second slice of bread.",
+        "Can be cooked on a griddle or in a panini press. Cook just until the cheese starts to melt. Serve warm."
+    ],
+    "ingredients": [
+        "1/2 pound Dietz & Watson Gourmet Smoked Bacon",
+        "1/2 pound Dietz & Watson Chicken Bacon",
+        "4 slices sourdough bread",
+        "1 (8 ounce) bottle Dietz & Watson Sandwich Spread",
+        "1/4 pound Dietz & Watson Picante Provolone Cheese, sliced",
+        "1/4 pound Dietz & Watson Peppadew NY State Cheddar Cheese, sliced",
+        "1 pound Dietz & Watson Smoked Gouda Cheese, sliced",
+        "4 slices tomato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon, Tomato & Triple Cheese Grilled Cheese",
+    "url": "http://allrecipes.com/recipe/255449/bacon-tomato-triple-cheese-grilled/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-topped-holiday-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/bacon-topped-holiday-apple-pie.json
new file mode 100644
index 000000000..df6306a6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-topped-holiday-apple-pie.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat oven to 425 degrees F. Place pie crust in 9-inch pie plate and flute edges as desired.",
+        "Toss together apples and orange juice in large bowl. Add cranberries, walnuts and fresh ginger; mix well.",
+        "Stir together flour, 1/2 cup brown sugar, cinnamon and nutmeg in small bowl. Add to apples and toss until apples are evenly coated. Pour mixture into prepared pie crust.",
+        "Weave bacon slices together over top of pie, leaving 1-inch spaces between slices (4 slices by 4 slices); tuck ends of strips under apples where needed. Sprinkle remaining 3 tablespoons brown sugar over top of bacon slices.",
+        "Bake pie in 425 degrees F oven for 15 minutes.  Reduce temperature to 350 degrees F and bake approximately 50 minutes until bacon is browned and crisp. Cover edges of crust if start to get too dark. Let pie stand 15 minutes before slicing to serve. Cover and refrigerate leftovers. Pie is best served warm."
+    ],
+    "ingredients": [
+        "8 slices Smithfield\u00ae Applewood Smoked Bacon",
+        "7 cups sliced cooking apples (such as Granny Smith, Rome or Gala)",
+        "1 1/2 cups fresh or frozen cranberries",
+        "1 tablespoon grated fresh ginger",
+        "1/2 cup brown sugar",
+        "3 tablespoons brown sugar",
+        "1/2 teaspoon ground nutmeg",
+        "1 (9 inch) single pie crust pastry",
+        "3 tablespoons orange juice",
+        "3/4 cup chopped walnuts",
+        "1/2 cup flour",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Topped Holiday Apple Pie",
+    "url": "http://allrecipes.com/recipe/245273/bacon-topped-holiday-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-topped-savory-waffles-with-onio.json b/serverless-fleets/data/input/inferencing/recipes/bacon-topped-savory-waffles-with-onio.json
new file mode 100644
index 000000000..31f78813d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-topped-savory-waffles-with-onio.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.",
+        "Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.",
+        "Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.",
+        "Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.",
+        "Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1 cup all-purpose flour",
+        "3/4 cup whole wheat flour",
+        "1/4 cup grated Parmesan cheese",
+        "3 tablespoons dried parsley",
+        "1 tablespoon dried rosemary",
+        "2 tablespoons dried sweet basil",
+        "1 tablespoon white sugar",
+        "1 3/4 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1 3/4 teaspoons salt",
+        "1 1/3 cups milk",
+        "2 large eggs",
+        "3 tablespoons butter, melted",
+        "2 tablespoons Dijon mustard",
+        "3/4 cup sour cream",
+        "2 teaspoons white sugar",
+        "1 tablespoon minced onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Topped Savory Waffles with Onion Sauce",
+    "url": "http://allrecipes.com/recipe/198197/bacon-topped-savory-waffles-with-onio/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-turnip-mash.json b/serverless-fleets/data/input/inferencing/recipes/bacon-turnip-mash.json
new file mode 100644
index 000000000..682ceed9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-turnip-mash.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.",
+        "In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble.  Reserve 2 tablespoons of the bacon grease.",
+        "To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving."
+    ],
+    "ingredients": [
+        "2 pounds orange turnip",
+        "3 tablespoons butter",
+        "1 pinch salt",
+        "1 pinch ground black pepper",
+        "1 dash garlic powder",
+        "1/2 pound bacon - cooked and crumbled",
+        "2 tablespoons rendered bacon fat"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Turnip Mash",
+    "url": "http://allrecipes.com/recipe/13547/bacon-turnip-mash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-twists-51226010.json b/serverless-fleets/data/input/inferencing/recipes/bacon-twists-51226010.json
new file mode 100644
index 000000000..d5a9546fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-twists-51226010.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 425\u00b0F. Wrap a piece of bacon around each chopstick in a spiral. Place the chopsticks on a rack over a foil-lined baking sheet. Bake until the bacon is brown and crispy, 15-20 minutes. Cool completely before gently removing the chopstick from the bacon."
+    ],
+    "ingredients": [
+        "4 slices thin-cut bacon",
+        "4 disposable wooden chopsticks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Bake",
+        "Bacon"
+    ],
+    "title": "Bacon Twists",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-twists-51226010"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-waffle-bake.json b/serverless-fleets/data/input/inferencing/recipes/bacon-waffle-bake.json
new file mode 100644
index 000000000..22d470d83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-waffle-bake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Lightly grease 3-quart oven-safe casserole (8 x 10-inch or similar) with 1/2 tablespoon butter. In large bowl, whisk together egg yolks, buttermilk, cream, 1/3 cup syrup, vanilla and salt; reserve.",
+        "On ungreased rimmed baking pan, spread waffle pieces in even layer and bake for 12-15 minutes or until crisp and lightly toasted. Increase oven temperature to 375 degrees F.",
+        "Add waffle pieces and bacon to buttermilk mixture and toss to coat evenly. Pour into prepared casserole and tightly cover with foil.",
+        "Bake for 45-50 minutes and remove foil. Melt remaining butter and brush over top of casserole and bake, uncovered, for another 10-15 minutes or until top is crisp and toasted. Top with fresh berries and remaining maple syrup, dusting with powdered sugar if desired, and serve warm."
+    ],
+    "ingredients": [
+        "12 ounces Smithfield\u00ae Hometown Original Bacon, cooked and cut into 1-inch pieces",
+        "8 waffles, freshly made or frozen packaged, quartered",
+        "2 tablespoons butter, divided",
+        "6 egg yolks",
+        "1 1/2 cups buttermilk",
+        "1 cup whipping cream",
+        "2/3 cup maple syrup, divided",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "1 1/2 cups mixed fresh berries, such as blueberries, strawberries and blackberries",
+        "Powdered sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Waffle Bake",
+    "url": "http://allrecipes.com/recipe/245274/bacon-waffle-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-water-chestnut-rolls.json b/serverless-fleets/data/input/inferencing/recipes/bacon-water-chestnut-rolls.json
new file mode 100644
index 000000000..c148ee744
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-water-chestnut-rolls.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.",
+        "Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) can water chestnuts, halved",
+        "1/2 pound sliced bacon, cut in half",
+        "1/4 cup mayonnaise",
+        "1/2 cup packed light brown sugar",
+        "1/4 cup tomato-based chili sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Water Chestnut Rolls",
+    "url": "http://allrecipes.com/recipe/14919/bacon-water-chestnut-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-artichoke-hearts.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-artichoke-hearts.json
new file mode 100644
index 000000000..2ffb66ed4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-artichoke-hearts.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Wrap each artichoke heart with a piece of bacon. Secure by threading a toothpick through the end of the bacon.",
+        "Fry bacon-wrapped artichoke hearts in the hot oil until bacon is browned and crispy, 7 to 9 minutes; drain on a paper towel-lined plate for about 5 minutes before serving."
+    ],
+    "ingredients": [
+        "8 cups peanut oil for frying",
+        "1 (16 ounce) can artichoke hearts in water, drained",
+        "1 (16 ounce) package bacon slices, cut into thirds crosswise",
+        "20 toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Artichoke Hearts",
+    "url": "http://allrecipes.com/recipe/234431/bacon-wrapped-artichoke-hearts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-asparagus-on-toast.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-asparagus-on-toast.json
new file mode 100644
index 000000000..86f287f96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-asparagus-on-toast.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.",
+        "Toast bread in the preheated oven until lightly golden, about 5 minutes.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but still pliable, about 8 minutes. Drain bacon slices on paper towels.",
+        "Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.",
+        "Melt butter in a skillet over medium heat; cook and stir asparagus in hot butter under tender, about 5 minutes. Cut asparagus into pieces that will fit the bread slices. Season with garlic salt; wrap with bacon slices.",
+        "Arrange bacon-wrapped asparagus on toasted bread slices. Cover with mozzarella cheese slices. Sprinkle red pepper flakes on top.",
+        "Bake in the preheated oven until mozzarella cheese is melted and lightly browned, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "4 slices white bread",
+        "4 slices bacon",
+        "12 ounces asparagus, trimmed",
+        "1 tablespoon butter, or more to taste",
+        "1 pinch garlic salt, or to taste",
+        "4 slices mozzarella cheese",
+        "1 pinch red pepper flakes, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Asparagus on Toast",
+    "url": "http://allrecipes.com/recipe/256486/bacon-wrapped-asparagus-on-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-asparagus-spears-with-t.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-asparagus-spears-with-t.json
new file mode 100644
index 000000000..5411d9444
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-asparagus-spears-with-t.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.",
+        "Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.",
+        "Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.",
+        "Scatter cooked grape tomatoes around the wrapped asparagus.",
+        "Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.",
+        "Continue baking until bacon is crisp, 5 to 7 minutes more."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 clove garlic, thinly sliced",
+        "12 spears fresh asparagus, trimmed",
+        "1 cup grape tomatoes, halved",
+        "1 teaspoon lemon juice",
+        "4 slices hardwood smoked bacon",
+        "3/4 pound Taleggio cheese, cut into 1/4-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Asparagus Spears with Tomatoes and Taleggio Cheese",
+    "url": "http://allrecipes.com/recipe/220774/bacon-wrapped-asparagus-spears-with-t/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-bananas.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-bananas.json
new file mode 100644
index 000000000..f1e326834
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-bananas.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk soy sauce and honey together in a large bowl; add bananas and stir to coat bananas in marinade. Refrigerate for 30 minutes. Remove banana chunks and reserve marinade.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Wrap bananas with bacon and secure by threading a toothpick through the bacon. Dip wrapped bananas in reserved marinade and arrange on a baking sheet.",
+        "Broil in the preheated oven until bacon is browned and crispy, 8 to 10 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup soy sauce",
+        "1 tablespoon honey",
+        "4 ripe bananas, each cut into 5 chunks",
+        "10 slices bacon, halved crosswise",
+        "20 toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Bananas",
+    "url": "http://allrecipes.com/recipe/234433/bacon-wrapped-bananas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-barbeque-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-barbeque-shrimp.json
new file mode 100644
index 000000000..08e4943b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-barbeque-shrimp.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.",
+        "Preheat the oven to 450 degrees F (230 degrees C).",
+        "Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.",
+        "Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1550&h=812&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1344901.jpg",
+    "ingredients": [
+        "16 large shrimp, peeled and deveined",
+        "8 slices bacon",
+        "barbeque seasoning, to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Barbeque Shrimp",
+    "url": "http://allrecipes.com/recipe/16647/bacon-wrapped-barbeque-shrimp/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-beef-tenderloin-with-herb-stuffing-231287.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-beef-tenderloin-with-herb-stuffing-231287.json
new file mode 100644
index 000000000..33482b571
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-beef-tenderloin-with-herb-stuffing-231287.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Melt butter in large pot over medium heat. Add garlic; saut\u00e9 2 minutes. Add breadcrumbs. Saut\u00e9 until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.",
+        "Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.",
+        "Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)",
+        "Preheat oven to 400\u00b0F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Saut\u00e9 until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130\u00b0F to 135\u00b0F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices."
+    ],
+    "ingredients": [
+        "1 cup (2 sticks) butter",
+        "6 garlic cloves, chopped",
+        "4 cups fresh breadcrumbs made from crustless French bread",
+        "2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches)",
+        "2 2 1/4- to 2 1/2-pound center-cut beef tenderloin roasts",
+        "20 to 24 bacon slices (about 1 1/2 pounds)",
+        "Canola oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Herb",
+        "Pork",
+        "Roast",
+        "Christmas",
+        "Beef Tenderloin",
+        "Bacon",
+        "Winter"
+    ],
+    "title": "Bacon-Wrapped Beef Tenderloin with Herb Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-wrapped-beef-tenderloin-with-herb-stuffing-231287"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-beef-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-beef-tenderloin.json
new file mode 100644
index 000000000..0dc941bcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-beef-tenderloin.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Lay 2 overlapping sheets of plastic wrap, measuring a few inches longer than the beef tenderloin, on a work surface.",
+        "Season the beef with salt and pepper. Place the roast in the center of the plastic wrap and wrap a bacon slice around one end of the roast. Continue to wrap the roast with the remaining bacon slices, slightly overlapping them, to cover the entire roast. If the bacon does not completely cover the roast, carefully turn the roast over and continue wrapping it with another bacon slice. Pull the plastic wrap tightly around the roast, making sure to secure the bacon in place, and refrigerate for 1 hour.",
+        "Preheat an oven to 400\u00baF.",
+        "Remove the roast from the plastic wrap. In a roasting pan over medium heat, warm the oil. Add the roast and sear for 5 to 7 minutes. Gently turn the roast over and sear for 5 to 7 minutes. Then turn the roast and sear on the remaining 2 sides until the bacon fat is rendered and begins to crisp, about 5 minutes per side. Transfer the meat to a roasting rack set over a baking sheet.",
+        "Carefully pour off all but 4 Tbs. of the fat from the pan. Add the mushrooms and garlic to the pan and season with salt and pepper. Set the roasting rack, with the roast on top, over the mushrooms and transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the roast registers 135\u00baF for medium-rare, about 20 minutes.",
+        "Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the roast into thin slices and arrange on a warmed platter. Spoon the mushrooms alongside, sprinkle with the parsley and serve immediately. Serves 8 to 10."
+    ],
+    "ingredients": [
+        "1 beef tenderloin roast, about 3 1/2 lb., trimmed of excess fat",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1 lb. bacon, thinly sliced",
+        "1 Tbs. vegetable oil",
+        "1 lb. cremini mushrooms, quartered",
+        "3 garlic cloves, sliced",
+        "1 Tbs. minced fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Beef Tenderloin Roast",
+    "url": "http://www.williams-sonoma.com/recipe/bacon-wrapped-beef-tenderloin.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-beef-tenderloin2.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-beef-tenderloin2.json
new file mode 100644
index 000000000..633618fcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-beef-tenderloin2.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Rub the filets mignons on both sides with 1 Tbs. of the olive oil. Season with salt and pepper. Wrap 2 bacon slices around the sides of each filet, overlapping the slices slightly, and tie them securely with kitchen twine.",
+        "Prepare a hot fire in a grill. Place a la plancha cast-iron griddle on the grill and heat until a few drops of water sprinkled onto the plancha skitter across it.",
+        "Place the filets on their sides (bacon side down) on the plancha. Cook, rotating the filets often, until the bacon is golden brown on all sides, 2 to 3 minutes per side. Using paper towels, wipe the excess fat off the plancha. Lay the filets, with a flat side down, on the plancha and cook until nicely seared and golden brown, 3 to 5 minutes. Turn the filets over and continue cooking until done to your liking, 3 to 5 minutes more, depending on the thickness of the filets. Transfer to a plate and cover loosely with aluminum foil.",
+        "In a bowl, stir together the tomatoes, spring onions, salt, pepper and the remaining 1 Tbs. olive oil. Using paper towels, wipe the excess fat off the plancha. Place the tomatoes and onions, skin side down, on the plancha and cook, without moving, until the vegetables are nicely seared, 8 to 10 minutes. Turn the vegetables over and cook until tender, 4 to 5 minutes more.",
+        "Transfer the filets and vegetables to a platter and serve immediately. Serves 4."
+    ],
+    "ingredients": [
+        "4 filets mignons, each 6 to 8 oz. and 1 to 1 1/2 inches thick",
+        "2 Tbs. olive oil",
+        "Salt and freshly ground pepper, to taste",
+        "8 thin bacon slices",
+        "4 tomatoes, halved lengthwise",
+        "4 white spring onions, sliced"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Beef Tenderloin",
+    "url": "http://www.williams-sonoma.com/recipe/bacon-wrapped-beef-tenderloin2.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-bourbon-marinated-salmo.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-bourbon-marinated-salmo.json
new file mode 100644
index 000000000..62d0c21a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-bourbon-marinated-salmo.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix steak seasoning sauce, 6 tablespoons brown sugar, bourbon, and scallions together in a large bowl to make marinade.",
+        "Toss salmon cubes in marinade. Cover with plastic wrap and let sit in the refrigerator, 4 to 6 hours.",
+        "Wrap each salmon cube with bacon; use a toothpick to hold bacon in place. Sprinkle remaining 2 tablespoons brown sugar on top.",
+        "Preheat an outdoor grill for medium heat and lightly oil the grate.",
+        "Grill bacon-wrapped salmon, turning frequently, until bacon begins to crisp, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup steak seasoning sauce (such as Dale's Steak Seasoning\u00ae)",
+        "1/2 cup brown sugar, divided",
+        "2 tablespoons bourbon (such as Jim Beam\u00ae), or more to taste",
+        "3 scallions, chopped",
+        "1 (1 1/2-pound) salmon fillet, cut into 2-inch cubes",
+        "1/2 pound bacon strips, cut in half",
+        "15 toothpicks, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Bourbon-Marinated Salmon",
+    "url": "http://allrecipes.com/recipe/246210/bacon-wrapped-bourbon-marinated-salmo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-bratwurst.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-bratwurst.json
new file mode 100644
index 000000000..3006b26cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-bratwurst.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.",
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.",
+        "Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.",
+        "Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes."
+    ],
+    "ingredients": [
+        "4 bratwurst",
+        "3 (12 ounce) cans light beer",
+        "5 tablespoons brown sugar",
+        "1 teaspoon cayenne pepper",
+        "6 slices bacon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Bratwurst",
+    "url": "http://allrecipes.com/recipe/160724/bacon-wrapped-bratwurst/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-breadsticks.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-breadsticks.json
new file mode 100644
index 000000000..f91d960a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-breadsticks.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.",
+        "Separate refrigerated dough into individual breadsticks. Wrap a strip of bacon around each one, tucking bacon ends underneath. Arrange on prepared baking sheets.",
+        "Bake in the preheated oven until golden brown, 15 to 20 minutes.",
+        "Mix Parmesan cheese and garlic powder together in a shallow dish. Roll breadsticks in the mixture while they are still warm."
+    ],
+    "ingredients": [
+        "2 (11 ounce) containers refrigerated breadstick dough",
+        "24 strips thinly-sliced bacon",
+        "1 cup grated Parmesan cheese",
+        "2 teaspoons garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Breadsticks",
+    "url": "http://allrecipes.com/recipe/246740/bacon-wrapped-breadsticks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-brown-sugar-smokies-dip.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-brown-sugar-smokies-dip.json
new file mode 100644
index 000000000..a07b6fbff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-brown-sugar-smokies-dip.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Stir together mayonnaise, barbeque sauce, and brown sugar in a small bowl until the brown sugar has dissolved."
+    ],
+    "ingredients": [
+        "1/4 cup mayonnaise",
+        "1/4 cup barbeque sauce",
+        "2 tablespoons brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Brown Sugar Smokies Dipping Sauce",
+    "url": "http://allrecipes.com/recipe/159357/bacon-wrapped-brown-sugar-smokies-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-cherries.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-cherries.json
new file mode 100644
index 000000000..82ce6d2b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-cherries.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Wrap each cherry with a bacon half, secure with toothpick and arrange on baking sheet. Drizzle reserved cherry juice over wrapped cherries.",
+        "Broil in preheated oven until bacon is crisped to your liking, 3 to 10 minutes."
+    ],
+    "ingredients": [
+        "36 maraschino cherries, stemmed, drained and juice reserved",
+        "18 slices bacon slices, halved",
+        "36 toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Cherries",
+    "url": "http://allrecipes.com/recipe/241782/bacon-wrapped-cherries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-chicken-stuffed-with-sp.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-chicken-stuffed-with-sp.json
new file mode 100644
index 000000000..b6804e423
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-chicken-stuffed-with-sp.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.",
+        "Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.",
+        "Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.",
+        "Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.",
+        "Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "2 teaspoons minced garlic",
+        "1 (10 ounce) bag washed fresh spinach",
+        "4 skinless, boneless chicken breast halves",
+        "1/2 (15 ounce) container ricotta cheese",
+        "2/3 cup grated Parmesan cheese",
+        "1/2 teaspoon garlic salt",
+        "1/2 teaspoon onion powder",
+        "2 teaspoons Italian seasoning",
+        "salt and pepper to taste",
+        "8 slices thick sliced bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta",
+    "url": "http://allrecipes.com/recipe/149828/bacon-wrapped-chicken-stuffed-with-sp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-chicken.json
new file mode 100644
index 000000000..48c24be75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.",
+        "In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.",
+        "Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1/2 (8 ounce) package cream cheese, sliced",
+        "4 slices bacon",
+        "1 teaspoon chopped fresh chives",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1/2 cup mayonnaise",
+        "1/2 cup milk",
+        "1 teaspoon lemon juice",
+        "1/4 teaspoon ground black pepper",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Chicken",
+    "url": "http://allrecipes.com/recipe/8839/bacon-wrapped-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-chili-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-chili-shrimp.json
new file mode 100644
index 000000000..976f3923a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-chili-shrimp.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.",
+        "Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.",
+        "Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls).",
+        "Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions."
+    ],
+    "ingredients": [
+        "1 stick (8 tablespoons) butter",
+        "1 tablespoon chili powder",
+        "2 1/2 pounds peeled and deveined raw jumbo shrimp (U12 size)",
+        "1 pound thin bacon, slices cut in half",
+        "3 green onions, sliced"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Shellfish Recipes",
+        "Shrimp",
+        "Bacon Recipes",
+        "Meat",
+        "Appetizer"
+    ],
+    "title": "Bacon-Wrapped Chili Shrimp",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/bacon-wrapped-chili-shrimp"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-citrus-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-citrus-shrimp.json
new file mode 100644
index 000000000..fe5cb8ca0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-citrus-shrimp.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place a pineapple chunk in the inner curve of each shrimp and wrap shrimp with bacon. Secure by threading a toothpick through the bacon. Arrange wrapped shrimp on a baking sheet and drizzle with lime vinaigrette dressing. Refrigerate for 30 minutes.",
+        "Heat a non-stick skillet over medium heat; arrange shrimp on the skillet and fry until bacon is crispy and browned, 2 to 3 minutes per side. Transfer shrimp to a serving tray and sprinkle with green onion."
+    ],
+    "ingredients": [
+        "1 (8 ounce) can pineapple chunks, drained",
+        "12 jumbo shrimp, peeled and deveined",
+        "6 slices bacon, halved crosswise",
+        "12 toothpicks",
+        "1/2 cup lime vinaigrette dressing",
+        "1/4 cup chopped green onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Citrus Shrimp",
+    "url": "http://allrecipes.com/recipe/234432/bacon-wrapped-citrus-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates-stuffed-with-blue.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates-stuffed-with-blue.json
new file mode 100644
index 000000000..91e7e1fc2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates-stuffed-with-blue.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.",
+        "Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking."
+    ],
+    "ingredients": [
+        "1 pound sliced bacon, cut in half",
+        "1 pound pitted dates",
+        "4 ounces blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Dates Stuffed with Blue Cheese",
+    "url": "http://allrecipes.com/recipe/75417/bacon-wrapped-dates-stuffed-with-blue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates-stuffed-with-manc.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates-stuffed-with-manc.json
new file mode 100644
index 000000000..3c68b9c71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates-stuffed-with-manc.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Stuff 1 piece manchego cheese into each date and then wrap with 1 piece bacon, securing with a toothpick. Arrange dates in a shallow baking dish with the bacon seam down and 1 inch between pieces.",
+        "Bake in preheated oven for 5 minutes, turn dates with tongs, and continue baking until bacon is crisp, 5 to 6 minutes more. Drain on a plate lined with paper towels."
+    ],
+    "ingredients": [
+        "4 ounces manchego cheese, cut into 24 small cubes",
+        "24 dried pitted dates",
+        "8 slices bacon, cut into thirds",
+        "24 wooden toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Dates Stuffed with Manchego Cheese",
+    "url": "http://allrecipes.com/recipe/232969/bacon-wrapped-dates-stuffed-with-manc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates-stuffed-with-manchego-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates-stuffed-with-manchego-recipe.json
new file mode 100644
index 000000000..0144892c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates-stuffed-with-manchego-recipe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "Make an incision on one side of each date and insert a block of Manchego. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on a sheet tray lined with a silicone mat or parchment paper. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and cook the other side until the bacon crisps.",
+        "Remove the dates from the oven and brush both sides with maple syrup. Return the dates to the oven until they are really crackly and sticky, 1 to 2 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "15 Medjool pitted dates",
+        "1 pound aged Manchego, cut into 15 blocks",
+        "5 slices bacon, cut into thirds",
+        "1/2 cup maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Thanksgiving Appetizers",
+        "Holiday",
+        "Thanksgiving",
+        "Bacon Recipes",
+        "Meat",
+        "Cheese",
+        "Fruit",
+        "Fall",
+        "Roasting"
+    ],
+    "title": "Bacon Wrapped Dates Stuffed with Manchego",
+    "url": "http://www.foodnetwork.com/recipes/anne-burrell/bacon-wrapped-dates-stuffed-with-manchego-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates.json
new file mode 100644
index 000000000..185e1e5f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-dates.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "Slice open dates, and stuff each with a cube of Cheddar cheese. Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.",
+        "Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package pitted dates",
+        "10 ounces Cheddar cheese, cubed",
+        "1 pound sliced bacon, quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Dates",
+    "url": "http://allrecipes.com/recipe/45313/bacon-wrapped-dates/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-delights.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-delights.json
new file mode 100644
index 000000000..4bd771a1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-delights.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Bring a pot of water to a boil.  Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes.  When done, plunge the asparagus into ice water to stop the cooking.  When cool, trim the asparagus to 8-inch lengths.  Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick.  The bacon should be wrapped around twice so that there are two layers.",
+        "Trim the enoki mushrooms, and separate into 12 pieces.  Stuff each enoki piece with four pieces of shiitake.  Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.",
+        "Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.",
+        "To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon.  Drain on paper towels for a moment before serving."
+    ],
+    "ingredients": [
+        "12 spears white asparagus",
+        "4 ounces enoki mushrooms",
+        "4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick",
+        "24 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Delights",
+    "url": "http://allrecipes.com/recipe/100439/bacon-wrapped-delights/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-duck-breasts.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-duck-breasts.json
new file mode 100644
index 000000000..21a08808b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-duck-breasts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.",
+        "The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.",
+        "Bake for about 1 hour, or until bacon is crisp, and duck is cooked through."
+    ],
+    "ingredients": [
+        "1/4 cup salt",
+        "8 cups water",
+        "12 duck breast halves",
+        "12 slices bacon",
+        "1 (16 ounce) bottle Italian-style salad dressing",
+        "toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Duck Breasts",
+    "url": "http://allrecipes.com/recipe/55965/bacon-wrapped-duck-breasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-feta.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-feta.json
new file mode 100644
index 000000000..782888079
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-feta.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil or parchment paper.",
+        "Wrap bacon around feta cheese cubes and secure with a toothpick; arrange on the prepared baking sheet.",
+        "Broil in the preheated oven for 3 minutes. Turn pieces and continue broiling until bacon is crispy, about 2 minutes."
+    ],
+    "ingredients": [
+        "4 slices low-sodium bacon, each cut into 4 pieces",
+        "1 cup feta cheese, cut into 1/2-inch cubes",
+        "toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Feta",
+    "url": "http://allrecipes.com/recipe/241781/bacon-wrapped-feta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-filet-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-filet-recipe.json
new file mode 100644
index 000000000..f3bd50e80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-filet-recipe.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F.",
+        "Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.",
+        "Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.",
+        "Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "Kosher salt and freshly ground black pepper",
+        "1 beef\u00a0filet\u00a0steak, 8 to 10 ounces, 2 inches thick",
+        "1 piece thin bacon",
+        "1 tablespoon butter, more if needed",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Steak",
+        "Bacon Recipes",
+        "Meat",
+        "Beef",
+        "Main Dish Recipes",
+        "Roasting"
+    ],
+    "title": "Bacon-Wrapped Filet",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/bacon-wrapped-filet-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-filets-with-smokey-bleu.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-filets-with-smokey-bleu.json
new file mode 100644
index 000000000..58f72d263
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-filets-with-smokey-bleu.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Spread a layer of parchment paper over a baking sheet small enough to fit into your freezer.",
+        "Wrap each filet tightly with a strip of bacon, pinning with a toothpick.",
+        "Place each wrapped filet onto the parchment paper, being careful to ensure the bacon is wrapped tightly in the way you'd want the final product to look. Place sheet of steaks into the freezer until frozen solid, ideally overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Remove steaks from freezer and allow to sit at room temperature 10 minutes.",
+        "Prepare Idahoan Signature\u2122 Russets Mashed Potatoes according to package instructions. Keep warm.",
+        "When surface of the steaks is moist but not thawed, season with salt and pepper as desired.",
+        "Place 1 tablespoon butter in a skillet over high heat.",
+        "Place one steak into hot pan, top with a sprig of thyme, and sear to desired level of browning 2 to 3 minutes. Spoon hot butter over the top of the steak. Turn the steak and thyme sprig over and sear the other side. Transfer back to parchment-lined baking sheet. Repeat with the remaining steaks.",
+        "Bake steaks in preheated oven for 7 minutes for rare, 10 for medium rare, 15 for medium, or 20 for well-done.",
+        "Transfer steaks to a work surface. Crisp the bacon with a chef's torch, keeping the flame at least 1 inch away from the bacon to avoid burning. Remove toothpicks. Top each steak with smoked blue cheese crumbles and allow to rest 8 minutes.",
+        "Serve with Idahoan Signature\u2122 Russets Mashed Potatoes."
+    ],
+    "ingredients": [
+        "6 (3 ounce) beef tenderloin (filet mignon)",
+        "6 slices thick-cut peppered bacon",
+        "1 (9.74 ounce) package Idahoan Signature\u2122 Russets Mashed Potatoes",
+        "Salt to taste",
+        "Ground black pepper to taste",
+        "4 tablespoons butter, divided",
+        "4 sprigs fresh thyme",
+        "4 ounces smoked blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Filets with Smokey Bleu Cheese",
+    "url": "http://allrecipes.com/recipe/255424/bacon-wrapped-filets-with-smokey-bleu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-green-beans.json
new file mode 100644
index 000000000..f58ab833d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-green-beans.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.",
+        "Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.",
+        "Bake in the preheated oven until browned and heated through, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package bacon, strips cut in half",
+        "1 (16 ounce) package frozen cut green beans",
+        "2 tablespoons brown sugar",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Green Beans",
+    "url": "http://allrecipes.com/recipe/213036/bacon-wrapped-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-grilled-elk-backstrap.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-grilled-elk-backstrap.json
new file mode 100644
index 000000000..2a3bcb457
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-grilled-elk-backstrap.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium heat.",
+        "Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.",
+        "Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "2 pounds elk loin (backstrap), cut into 2 ounce pieces",
+        "1 tablespoon liquid smoke flavoring",
+        "1 tablespoon Worcestershire sauce",
+        "1/2 teaspoon garlic powder, or to taste",
+        "1/2 teaspoon onion powder, or to taste",
+        "1/2 teaspoon black pepper, or to taste",
+        "16 slices thick cut bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Grilled Elk Backstrap",
+    "url": "http://allrecipes.com/recipe/148060/bacon-wrapped-grilled-elk-backstrap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-halibut.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-halibut.json
new file mode 100644
index 000000000..f43da00cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-halibut.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.",
+        "Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.",
+        "Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm."
+    ],
+    "ingredients": [
+        "18 slices bacon, cut in half",
+        "1 1/2 pounds halibut steaks, cubed",
+        "ground black pepper to taste",
+        "toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Halibut",
+    "url": "http://allrecipes.com/recipe/66391/bacon-wrapped-halibut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-hamburgers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-hamburgers.json
new file mode 100644
index 000000000..2b31487d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-hamburgers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat a grill for high heat.",
+        "In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.",
+        "Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns."
+    ],
+    "ingredients": [
+        "1/2 cup shredded Cheddar cheese",
+        "1 tablespoon grated Parmesan cheese",
+        "1 small onion, chopped",
+        "1 egg",
+        "1 tablespoon ketchup",
+        "1 tablespoon Worcestershire sauce",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon pepper",
+        "1 pound ground beef",
+        "6 slices bacon",
+        "6 hamburger buns, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Hamburgers",
+    "url": "http://allrecipes.com/recipe/64893/bacon-wrapped-hamburgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-hotdogs.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-hotdogs.json
new file mode 100644
index 000000000..287b86426
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-hotdogs.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.",
+        "Place hot dogs into a slow cooker on low heat.  Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked."
+    ],
+    "ingredients": [
+        "10 hot dogs, cut into thirds",
+        "15 slices bacon, cut in half",
+        "1/2 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Hotdogs",
+    "url": "http://allrecipes.com/recipe/14936/bacon-wrapped-hotdogs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-jalapeno-poppers.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-jalapeno-poppers.json
new file mode 100644
index 000000000..ac8132830
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-jalapeno-poppers.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.",
+        "Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.",
+        "Bake in the preheated oven until bacon is crispy, about 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup cream cheese",
+        "1/2 cup shredded sharp Cheddar cheese",
+        "12 jalapeno peppers, halved lengthwise, seeds and membranes removed",
+        "12 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Jalapeno Poppers",
+    "url": "http://allrecipes.com/recipe/233603/bacon-wrapped-jalapeno-poppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-leg-of-lamb-with-red-wi.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-leg-of-lamb-with-red-wi.json
new file mode 100644
index 000000000..ea488f204
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-leg-of-lamb-with-red-wi.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Trim excess fat and thin membrane from leg of lamb; place into roasting pan. Cut slits in the meat and insert garlic slivers into slits. Mix olive oil, lemon juice, and rosemary in a small bowl; brush mixture over lamb. Lay bacon slices onto the meat. Let roast stand at room temperature for 30 minutes.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Roast lamb in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the leg, not touching bone, reads 145 degrees F (65 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium, 1 1/2 to 1 3/4 hours. Transfer lamb to a serving platter, cover loosely with aluminum foil, and let stand while you make the sauce.",
+        "Skim and discard excess grease from pan drippings left in roasting pan; place roasting pan over medium heat. Cook and stir onion in drippings until translucent, about 5 minutes; pour in wine. Stir wine and pan drippings, scraping up and dissolving brown bits of food stuck on the bottom of the pan. Pour in stock, bring sauce to a boil, and reduce heat to low. Stir tomato paste into sauce, bring to a simmer, and cook until sauce has reduced to about 1 cup. Season with salt and black pepper. For a smoother sauce, strain before serving."
+    ],
+    "ingredients": [
+        "1 (4 pound) leg of lamb",
+        "3 cloves garlic, slivered",
+        "2 tablespoons olive oil",
+        "1 tablespoon lemon juice",
+        "1 teaspoon minced fresh rosemary",
+        "6 slices bacon",
+        "1 small onion, minced",
+        "1/2 cup dry red wine",
+        "1 cup beef stock",
+        "1 teaspoon tomato paste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Leg of Lamb with Red Wine Reduction",
+    "url": "http://allrecipes.com/recipe/232063/bacon-wrapped-leg-of-lamb-with-red-wi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-maple-pork-loin-233983.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-maple-pork-loin-233983.json
new file mode 100644
index 000000000..7b3dd2043
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-maple-pork-loin-233983.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.",
+        "Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.",
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.",
+        "Roast pork until thermometer registers 140\u00b0F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150\u00b0F, about 10 minutes more. Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.",
+        "Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute. Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce."
+    ],
+    "ingredients": [
+        "8 cups water",
+        "1/3 cup kosher salt",
+        "2 tablespoons maple syrup (Grade B or amber)",
+        "1/2 teaspoon crushed black peppercorns",
+        "2 sprigs fresh sage",
+        "1 large garlic clove, smashed",
+        "1 Turkish or 1/2 California bay leaf",
+        "1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed",
+        "3 garlic cloves, finely chopped",
+        "2 tablespoons finely chopped fresh sage",
+        "3 tablespoons maple syrup (Grade B or amber)",
+        "16 bacon slices (about 1 lb)",
+        "1 tablespoon cider vinegar",
+        "1/2 teaspoon cornstarch",
+        "1 teaspoon water",
+        "Special equipment: an instant-read thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Roast",
+        "Super Bowl",
+        "Quick & Easy",
+        "Bacon",
+        "Pork Tenderloin",
+        "Fall",
+        "Winter",
+        "Brine",
+        "Engagement Party",
+        "Maple Syrup",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Bacon-Wrapped Maple Pork Loin",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-wrapped-maple-pork-loin-233983"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-mushroom-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-mushroom-meatloaf.json
new file mode 100644
index 000000000..9be175176
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-mushroom-meatloaf.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Thoroughly mix beef, pork, lamb, mushrooms, bread crumbs, eggs, garlic, thyme, soy sauce, soup base, parsley, and sage in a large bowl; shape into 2 loaves. Wrap bacon strips around the loaves to cover completely. Place loaves on a baking sheet.",
+        "Bake in the preheated oven until the loaves are no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3968&h=2077&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1046538.jpg",
+    "ingredients": [
+        "1 pound ground beef chuck",
+        "1 pound ground pork",
+        "1 pound ground lamb",
+        "1 cup chopped button mushrooms",
+        "1 cup bread crumbs",
+        "3  eggs",
+        "3 tablespoons minced garlic",
+        "2 tablespoons dried thyme",
+        "1 tablespoon soy sauce",
+        "1 tablespoon mushroom-flavored soup base",
+        "1 tablespoon dried parsley",
+        "1 tablespoon dried sage",
+        "1 pound bacon strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Mushroom Meatloaf",
+    "url": "http://allrecipes.com/recipe/233647/bacon-wrapped-mushroom-meatloaf/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-mushrooms.json
new file mode 100644
index 000000000..5c1746810
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-mushrooms.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet.",
+        "Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown. Serve hot."
+    ],
+    "ingredients": [
+        "25 slices bacon",
+        "25 mushrooms"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Mushrooms",
+    "url": "http://allrecipes.com/recipe/21565/bacon-wrapped-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-new-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-new-potatoes.json
new file mode 100644
index 000000000..0eced4b07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-new-potatoes.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for low heat, and lightly oil the grate.",
+        "Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "15 small new potatoes",
+        "5 slices bacon, cut into thirds",
+        "1 (1 ounce) package ranch dressing mix",
+        "15 toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped New Potatoes",
+    "url": "http://allrecipes.com/recipe/218223/bacon-wrapped-new-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-onion-rings.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-onion-rings.json
new file mode 100644
index 000000000..0f3089505
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-onion-rings.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk flour, beer, garlic powder, salt, pepper, and cayenne pepper together in a bowl until batter is evenly mixed; cover bowl with plastic wrap and let sit at room temperature for 1 hour.",
+        "Wrap bacon around each onion ring and arrange on a plate; refrigerate.",
+        "Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).",
+        "Dip wrapped onion rings in batter, shaking off any excess. Place battered onion rings onto a plate while dipping the rest; do not stack.",
+        "Fry battered onion rings, working in batches, in the hot oil until browned, about 5 minutes per side. Transfer cooked onion rings to a paper towel-lined plate to drain."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1254093.jpg",
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup beer",
+        "1 pinch garlic powder, or to taste",
+        "1 pinch salt, or to taste",
+        "1 pinch ground black pepper, or to taste",
+        "1 pinch cayenne pepper, or to taste",
+        "1  sweet onion, cut into 1/4-inch wide rings",
+        "1 pound bacon",
+        "1 quart vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Onion Rings",
+    "url": "http://allrecipes.com/recipe/238175/bacon-wrapped-onion-rings/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-peanut-butter-jalapenos.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-peanut-butter-jalapenos.json
new file mode 100644
index 000000000..6cb51cf4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-peanut-butter-jalapenos.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Fill each jalapeno half with peanut butter; wrap jalapeno with half slice of bacon, and secure with a toothpick. Arrange the wrapped jalapenos on a baking sheet.",
+        "Bake in the preheated oven until the bacon is dark brown, about 25 minutes."
+    ],
+    "ingredients": [
+        "8 jalapeno peppers, halved lengthwise and seeded",
+        "1/2 cup peanut butter",
+        "8 slices bacon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Peanut Butter Jalapenos",
+    "url": "http://allrecipes.com/recipe/210089/bacon-wrapped-peanut-butter-jalapenos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pesto-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pesto-chicken.json
new file mode 100644
index 000000000..01741eda0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pesto-chicken.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. Pour the vegetable oil over the chicken breasts.",
+        "Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves - pounded flat",
+        "salt and ground black pepper to taste",
+        "6 tablespoons prepared basil pesto",
+        "6 slices bacon",
+        "1/2 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Pesto Chicken",
+    "url": "http://allrecipes.com/recipe/218650/bacon-wrapped-pesto-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pineapple-and-water-che.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pineapple-and-water-che.json
new file mode 100644
index 000000000..03795323b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pineapple-and-water-che.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. Set aside to marinate for 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.",
+        "Drain the water chestnuts, discarding the soy sauce. Place a pineapple chunk in the center of each piece of bacon, then place a water chestnut on top of that. Fold the ends of the bacon over the water chestnut, and secure with a toothpick. Repeat with the remaining bacon, pineapple, and water chestnuts. Gently toss the bacon-wrapped chestnuts with brown sugar in a bowl, then place onto the prepared baking sheet.",
+        "Bake in the preheated oven for 25 minutes, then turn the pieces over, and continue baking 15 to 35 minutes longer until the bacon has cooked to your desired degree of doneness. Briefly drain on a paper towel-lined plate, and serve hot."
+    ],
+    "ingredients": [
+        "2 (8 ounce) cans whole water chestnuts, drained",
+        "1 teaspoon garlic powder",
+        "1 1/4 cups soy sauce",
+        "24 slices thick sliced bacon, cut in half",
+        "1 (15 ounce) can pineapple chunks, drained",
+        "toothpicks",
+        "1 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Pineapple and Water Chestnuts",
+    "url": "http://allrecipes.com/recipe/165587/bacon-wrapped-pineapple-and-water-che/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pineapple-bites.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pineapple-bites.json
new file mode 100644
index 000000000..89c9a106b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pineapple-bites.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the pineapple in a large bowl, and toss with sweet and sour sauce. Cover, and marinate overnight in the refrigerator.",
+        "To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.",
+        "Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.",
+        "Wrap half a bacon strip around each pineapple chunk. Secure bacon with a toothpick, and place on baking sheet. Repeat with remaining bacon and pineapple chunks.",
+        "Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1280&h=670&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4556944.jpg",
+    "ingredients": [
+        "2 (16 ounce) cans pineapple chunks, drained",
+        "1 (10 ounce) jar sweet-and-sour sauce",
+        "2 pounds bacon",
+        "1 box toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Pineapple Bites",
+    "url": "http://allrecipes.com/recipe/142584/bacon-wrapped-pineapple-bites/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pineapple.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pineapple.json
new file mode 100644
index 000000000..63e15cf12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pineapple.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.",
+        "Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm."
+    ],
+    "ingredients": [
+        "1/2 pound sliced bacon, cut into thirds",
+        "1 (20 ounce) can pineapple chunks in juice, drained",
+        "1/2 cup packed brown sugar",
+        "1/2 cup mayonnaise",
+        "1/4 cup chili sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Pineapple",
+    "url": "http://allrecipes.com/recipe/140510/bacon-wrapped-pineapple/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-chops-in-zesty-sau.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-chops-in-zesty-sau.json
new file mode 100644
index 000000000..948566a28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-chops-in-zesty-sau.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Wrap each pork chop in  2 bacon slices to completely cover the pork chop, and secure with toothpicks. Place the wrapped chops onto a broiler pan, and broil until browned, about 5 minutes per side.",
+        "Mix together the chili sauce, brown sugar, and Dijon mustard in a bowl. Place the browned pork chops into the bottom of a slow cooker, and pour the chili sauce mixture over the chops. Spread pineapple chunks over the chops, set the cooker to Low, and cook until very tender, about 6 hours."
+    ],
+    "ingredients": [
+        "6 (4 ounce) pork chops",
+        "12 slices bacon",
+        "1 (12 ounce) bottle tomato-based chili sauce",
+        "3 tablespoons brown sugar",
+        "2 tablespoons Dijon mustard",
+        "1 (8 ounce) can pineapple chunks, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Pork Chops in Zesty Sauce",
+    "url": "http://allrecipes.com/recipe/214206/bacon-wrapped-pork-chops-in-zesty-sau/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-chops.json
new file mode 100644
index 000000000..942717d7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-chops.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce.  Place the pork chops in a baking dish.",
+        "Bake for 1 hour in the preheated oven."
+    ],
+    "ingredients": [
+        "6 (1 inch thick) boneless pork chops",
+        "6 tablespoons process cheese sauce",
+        "12 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Pork Chops",
+    "url": "http://allrecipes.com/recipe/93633/bacon-wrapped-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-filets-with-texas.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-filets-with-texas.json
new file mode 100644
index 000000000..7c403cdde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-filets-with-texas.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "To make Texas Caviar, combine peas and onions in medium bowl. Whisk together oil, chili powder and vinegar; stir into black-eyed pea mixture until well coated. Cover and marinate at room temperature for 2 to 4 hours, stirring occasionally.",
+        "Heat charcoal or gas grill to medium-high. Wrap 1 slice of bacon around sides of each filet; secure with wooden pick.",
+        "Grill pork filets 13 to 18 minutes, turning every 5 minutes, until internal temperature reaches 150 degrees F.  Serve filets with Texas caviar."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans black-eyed peas, drained and rinsed",
+        "1/3 cup thinly sliced green onion",
+        "2 tablespoons olive oil",
+        "4 teaspoons chili powder",
+        "4 teaspoons red wine vinegar",
+        "1 Smithfield\u00ae Mesquite Seasoned Loin Filet, cut into 6 slices",
+        "6 slices Smithfield\u00ae Hickory Smoked Bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Pork Filets with Texas Caviar",
+    "url": "http://allrecipes.com/recipe/244380/bacon-wrapped-pork-filets-with-texas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-medallions.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-medallions.json
new file mode 100644
index 000000000..c9a85f7c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pork-medallions.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.",
+        "Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.",
+        "Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1 tablespoon garlic powder",
+        "1 teaspoon seasoned salt",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "2 pounds pork tenderloin",
+        "2 tablespoons butter",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Pork Medallions",
+    "url": "http://allrecipes.com/recipe/209691/bacon-wrapped-pork-medallions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pretzels.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pretzels.json
new file mode 100644
index 000000000..aadfc9e1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-pretzels.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and top with a wire rack.",
+        "Mix brown sugar, chili powder, and cayenne pepper together in a bowl. Dredge both sides of each bacon slice in the brown sugar mixture. Wrap a coated bacon slice around each pretzel rod, leaving a small space at the bottom of pretzel uncovered for easy handling. Arrange wrapped pretzels on the wire rack atop the baking sheet.",
+        "Bake in the preheated oven until bacon is crisp, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup brown sugar, or more to taste",
+        "3 tablespoons red chili powder",
+        "1 pinch cayenne pepper, or more to taste",
+        "1 (12 ounce) package thinly sliced bacon",
+        "1 (15 ounce) package short pretzel rods"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Pretzels",
+    "url": "http://allrecipes.com/recipe/230689/bacon-wrapped-pretzels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-quail-stuffed-with-goat-cheese-236319.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-quail-stuffed-with-goat-cheese-236319.json
new file mode 100644
index 000000000..458026423
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-quail-stuffed-with-goat-cheese-236319.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.",
+        "Preheat oven to 500\u00b0F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes."
+    ],
+    "ingredients": [
+        "16 (4-ounce) quail, rinsed and patted dry",
+        "1 1/2 teaspoons kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/2 cup extra-virgin olive oil",
+        "1/4 cup fresh thyme leaves",
+        "8 cloves garlic, peeled and halved",
+        "16 ounces soft fresh goat cheese",
+        "16 sprigs fresh rosemary",
+        "16 strips thick-cut bacon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Garlic",
+        "Herb",
+        "Poultry",
+        "Bake",
+        "Thanksgiving",
+        "Stuffing/Dressing",
+        "Goat Cheese",
+        "Bacon",
+        "Quail",
+        "Fall",
+        "Winter",
+        "Grill/Barbecue"
+    ],
+    "title": "Bacon-Wrapped Quail Stuffed with Goat Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-wrapped-quail-stuffed-with-goat-cheese-236319"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-salmon-with-wilted-spinach-233802.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-salmon-with-wilted-spinach-233802.json
new file mode 100644
index 000000000..20587dbb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-salmon-with-wilted-spinach-233802.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.",
+        "Pat fish dry and sprinkle with salt and pepper, then spread curved sides with mustard. Lay 1 bacon slice lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet). Thread 1 skewer through length of each fillet, entering and exiting fish through bacon to secure it.",
+        "Arrange fish, bacon sides down, on preheated rack of broiler pan and broil 3 minutes, then turn over and broil until fish is just cooked through and bacon is crisp, 3 to 4 minutes more.",
+        "While salmon broils, cook shallots in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add spinach and cook, covered, stirring occasionally, until spinach is just wilted, 1 to 2 minutes. Season with salt and pepper.",
+        "Serve salmon with spinach."
+    ],
+    "ingredients": [
+        "4 (5- to 6-oz) center-cut pieces skinless salmon fillet (about 1 1/2 inches thick)",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "4 teaspoons whole-grain or coarse-grain mustard",
+        "4 bacon slices",
+        "2/3 cup sliced shallots (2 large)",
+        "2 tablespoons olive oil",
+        "10 oz baby spinach (16 cups packed), rinsed but not dried",
+        "Special equipment: 4 (10- to 12-inch) metal skewers"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Leafy Green",
+        "Pork",
+        "Broil",
+        "Quick & Easy",
+        "Bacon",
+        "Salmon",
+        "Spinach",
+        "Gourmet"
+    ],
+    "title": "Bacon-Wrapped Salmon with Wilted Spinach",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-wrapped-salmon-with-wilted-spinach-233802"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-salmon.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-salmon.json
new file mode 100644
index 000000000..9f7f260f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-salmon.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.",
+        "Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.",
+        "Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes."
+    ],
+    "ingredients": [
+        "4 (4 ounce) skin-on salmon fillets",
+        "1 teaspoon garlic powder",
+        "1 teaspoon dried dill weed",
+        "salt and pepper to taste",
+        "1/2 pound bacon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Salmon",
+    "url": "http://allrecipes.com/recipe/214944/bacon-wrapped-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sausage.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sausage.json
new file mode 100644
index 000000000..ba8e02115
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sausage.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Wrap each slice of sausage with a piece of bacon and arrange in the prepared baking dish; sprinkle with brown sugar.",
+        "Bake in the preheated oven until bacon is crispy and sugar is caramelized, about 1 hour."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (13 ounce) package smoked sausage, cut into 1/2-inch slices",
+        "1 (16 ounce) package bacon slices, halved crosswise",
+        "1 (16 ounce) package brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Sausage",
+    "url": "http://allrecipes.com/recipe/234436/bacon-wrapped-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-scallops-with-jalapeno-papaya-sauce-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-scallops-with-jalapeno-papaya-sauce-recipe.json
new file mode 100644
index 000000000..d8c71279f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-scallops-with-jalapeno-papaya-sauce-recipe.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.",
+        "Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside.",
+        "Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary.",
+        "Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque).",
+        "While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper.",
+        "Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce."
+    ],
+    "ingredients": [
+        "1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons",
+        "8 slices bacon",
+        "1 1/4 pounds sea scallops",
+        "1 tablespoon olive oil",
+        "1 ripe papaya, peeled, seeded and diced",
+        "1 tablespoon fresh lime juice",
+        "1 tablespoon minced jalapeno pepper",
+        "1/2 teaspoon ground cumin",
+        "Salt",
+        "Freshly ground black pepper",
+        "1 cup prepared quinoa"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Easy Main Dish Recipes",
+        "Main Dish Recipes",
+        "Grain Recipes",
+        "Scallop Recipes",
+        "Shellfish Recipes",
+        "Meat",
+        "Fruit",
+        "Bacon Recipes",
+        "Lime Recipes",
+        "Quinoa",
+        "Jalapeno Recipes",
+        "Vegetable",
+        "Papaya Recipes"
+    ],
+    "title": "Bacon-Wrapped Scallops with Jalapeno-Papaya Sauce",
+    "url": "http://www.foodnetwork.com/recipes/robin-miller/bacon-wrapped-scallops-with-jalapeno-papaya-sauce-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-scallops-with-spicy-mayo-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-scallops-with-spicy-mayo-recipe.json
new file mode 100644
index 000000000..d7ca3a331
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-scallops-with-spicy-mayo-recipe.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.",
+        "Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.",
+        "To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves."
+    ],
+    "ingredients": [
+        "1 1/2 pound large scallops",
+        "1/2 pound thin-sliced bacon",
+        "Extra-virgin olive oil",
+        "Sea salt and freshly ground black pepper",
+        "1 cup good quality mayonnaise",
+        "1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)",
+        "1 lime, juiced",
+        "2 tablespoons chopped cilantro, plus more for garnish",
+        "2 heads Bibb lettuce, washed",
+        "3 avocados, sliced"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Bacon Recipes",
+        "Meat",
+        "Shellfish Recipes",
+        "Scallop Recipes",
+        "Appetizer"
+    ],
+    "title": "Bacon Wrapped Scallops with Spicy Mayo",
+    "url": "http://www.foodnetwork.com/recipes/tyler-florence/bacon-wrapped-scallops-with-spicy-mayo-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-shrimp-and-scallops-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-shrimp-and-scallops-recipe.json
new file mode 100644
index 000000000..3fed8feed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-shrimp-and-scallops-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F.",
+        "Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.",
+        "Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.",
+        "Arrange cooked seafood on platter and sprinkle with chopped scallions."
+    ],
+    "ingredients": [
+        "12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound",
+        "12 large sea scallops, trimmed and well drained",
+        "1 lime, juiced and zested",
+        "1 tablespoon toasted sesame oil",
+        "1 tablespoon grill seasoning or coarse salt and black pepper",
+        "1 teaspoon hot red pepper flakes",
+        "12 slices center cut or applewood smoked bacon, cut in 1/2",
+        "Toothpicks",
+        "3 scallions, very thinly sliced on an angle"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Shellfish Recipes",
+        "Shrimp",
+        "Meat",
+        "Pork",
+        "Fruit",
+        "Lime Recipes",
+        "Scallop Recipes",
+        "Bacon Recipes",
+        "Appetizer"
+    ],
+    "title": "Bacon Wrapped Shrimp and Scallops",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-shrimp-and-scallops-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-shrimp.json
new file mode 100644
index 000000000..dcd665b26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-shrimp.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat grill for medium heat.",
+        "Wrap shrimp in bacon, and secure with toothpicks.",
+        "Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked."
+    ],
+    "ingredients": [
+        "20 large shrimp, peeled and deveined",
+        "10 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Shrimp",
+    "url": "http://allrecipes.com/recipe/14541/bacon-wrapped-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-smokies.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-smokies.json
new file mode 100644
index 000000000..33399a99a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-smokies.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C).",
+        "Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.",
+        "Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting."
+    ],
+    "ingredients": [
+        "1 pound sliced bacon, cut into thirds",
+        "1 (14 ounce) package beef cocktail wieners",
+        "3/4 cup brown sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Smokies",
+    "url": "http://allrecipes.com/recipe/69919/bacon-wrapped-smokies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sriracha-asparagus.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sriracha-asparagus.json
new file mode 100644
index 000000000..1ae2ae9fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sriracha-asparagus.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Divide asparagus into sets of 3 spears; push 1 toothpick through the asparagus bases and 1 toothpick near the tops to secure the sets.",
+        "Spread about 1 teaspoon sriracha sauce along the entire length of each slice of bacon.",
+        "Secure a slice of bacon to the asparagus using the toothpick at the base of the asparagus and wrap bacon, sriracha-side facing inwards, around asparagus, securing the other end of the bacon to the top toothpick; repeat with remaining bacon and asparagus. Place wrapped asparagus sets in the bottom of a disposable aluminum foil pan.",
+        "Cook on the preheated grill, turning asparagus sets occasionally, until bacon is cooked through and crisp, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 pound sliced smoked bacon",
+        "1 pound fresh asparagus spears, trimmed",
+        "5 tablespoons sriracha sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Sriracha Asparagus",
+    "url": "http://allrecipes.com/recipe/237881/bacon-wrapped-sriracha-asparagus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-steak-bites-perfect-fo.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-steak-bites-perfect-fo.json
new file mode 100644
index 000000000..9964a44dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-steak-bites-perfect-fo.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Rub barbeque seasoning into beef tips until meat has an orange hue, 3 to 5 minutes. Cut beef into 1-inch cubes.",
+        "Wrap each beef cube in a bacon slice and secure bacon slice with a toothpick.",
+        "Heat a skillet over medium-heat. Working in batches, cook wrapped beef tips in hot skillet until beef is browned all over and bacon is crispy, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons barbeque seasoning (such as KC Masterpiece\u00ae), or to taste",
+        "2 pounds beef tips, trimmed",
+        "1 pound bacon, strips cut in half",
+        "toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Steak Bites (Perfect for Campfires and Grilling!)",
+    "url": "http://allrecipes.com/recipe/239938/bacon-wrapped-steak-bites-perfect-fo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-stuffed-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-stuffed-mushrooms.json
new file mode 100644
index 000000000..2acbdd6fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-stuffed-mushrooms.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.",
+        "Bake for 20 minutes in the preheated oven, until the bacon is cooked through."
+    ],
+    "ingredients": [
+        "1/2 cup chopped green onions",
+        "2 (8 ounce) packages cream cheese, softened",
+        "20 fresh mushrooms, stems removed",
+        "1 pound sliced bacon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Stuffed Mushrooms",
+    "url": "http://allrecipes.com/recipe/54795/bacon-wrapped-stuffed-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-stuffed-pork-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-stuffed-pork-tenderloin.json
new file mode 100644
index 000000000..38171591a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-stuffed-pork-tenderloin.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.",
+        "Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.",
+        "Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1 pork tenderloin",
+        "3 slices bread, torn into small pieces",
+        "1/4 cup butter, melted",
+        "3 tablespoons poultry seasoning",
+        "1 medium onion, chopped fine",
+        "1 stalk celery, chopped fine",
+        "salt and ground black pepper to taste",
+        "6 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Stuffed Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/230600/bacon-wrapped-stuffed-pork-tenderloin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sweet-chicken-breast.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sweet-chicken-breast.json
new file mode 100644
index 000000000..b7df4b701
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sweet-chicken-breast.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/8-inch thickness.",
+        "Transfer chicken to a large baking dish and add French dressing. Cover and marinate in the refrigerator for 2 hours or overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Remove chicken from the dressing and shake off excess. Reserve the remaining dressing.",
+        "Lay chicken breasts on a flat surface and spread several banana pepper slices down the center. Roll chicken around the peppers. Wrap chicken with 2 slices bacon and secure with toothpicks. Arrange bacon-wrapped chicken in a 9x13-inch baking dish. Pour reserved dressing over chicken.",
+        "Bake in the preheated oven for 30 minutes. Sprinkle mozzarella cheese over chicken and continue baking until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes more."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "1 (16 ounce) bottle French salad dressing",
+        "1 (12 ounce) jar sliced banana peppers, drained",
+        "1 (1 pound) package thick double smoked bacon",
+        "1 (16 ounce) package shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Sweet Chicken Breast",
+    "url": "http://allrecipes.com/recipe/234438/bacon-wrapped-sweet-chicken-breast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sweet-potato-bites.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sweet-potato-bites.json
new file mode 100644
index 000000000..6297d7b3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-sweet-potato-bites.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Set aside.",
+        "Wrap each sweet potato cube with a bacon slice, holding in place with a toothpick. Place on the prepared baking sheet, toothpicks facing up.",
+        "Combine the olive oil, melted butter, cinnamon and pepper, stirring until well mixed. Drizzle the mixture over the sweet potato bites. Sprinkle with sea salt. Loosely tent the toothpicks with damp paper towels and wrap the baking sheet with Reynolds Wrap(R) Aluminum Foil, being careful not to pierce the foil. Bake until the potatoes are just tender, about 20 minutes.",
+        "Remove the foil and paper towels and return to the oven; bake until the bacon is crispy and the fat starts to render, 15-20 more minutes. Blot the excess fat with the paper towels, then serve."
+    ],
+    "ingredients": [
+        "12 ounces bacon strips, cut into thirds crosswise",
+        "1 1/2 pounds sweet potatoes, peeled and cut in 1/2-inch cubes",
+        "1 tablespoon olive oil",
+        "1 tablespoon melted butter",
+        "1/4 teaspoon ground cinnamon",
+        "1 pinch black pepper",
+        "Sea salt to taste",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Sweet Potato Bites",
+    "url": "http://allrecipes.com/recipe/245455/bacon-wrapped-sweet-potato-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-tater-tots.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-tater-tots.json
new file mode 100644
index 000000000..73ca07a1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-tater-tots.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Arrange the tater tots in a single layer on a large baking sheet. Bake for about 10 minutes, so that they are no longer frozen but not completely cooked. Remove from the oven and allow to cool.",
+        "Place bacon slices in a skillet over medium heat. Fry bacon until cooked through but still flexible. Drain on paper towels.",
+        "Break each slice of cheese into small pieces. Each slice should make about 16 pieces. Place a piece of cheese against the side of a tater tot. Wrap with a piece of the bacon and secure with a toothpick. Place on a baking sheet. Repeat until you run out of tots.",
+        "Bake for about 30 minutes in the preheated oven, until the bacon is crisp."
+    ],
+    "ingredients": [
+        "1 (32 ounce) package tater tots",
+        "2 pounds sliced bacon, cut in half",
+        "6 slices American cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Tater Tots",
+    "url": "http://allrecipes.com/recipe/130244/bacon-wrapped-tater-tots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-tenderloin-with-sage-an.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-tenderloin-with-sage-an.json
new file mode 100644
index 000000000..a9658482e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-tenderloin-with-sage-an.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Season pork tenderloins with salt and black pepper.",
+        "Heat oil in a skillet over medium-high heat. Cook tenderloins in hot oil until browned on each side, 3 to 5 minutes per side. Remove from heat and cool.",
+        "Preheat oven to 380 degrees F (193 degrees C).",
+        "Stir juice from 1/2 lemon, sage, and lemon zest together in a bowl until a paste forms; spread paste over each tenderloin.",
+        "Wrap bacon strips around each tenderloin and place in a baking dish. Scatter apples around tenderloins and drizzle juice of 2 lemons over meat and apples.",
+        "Cook pork in the preheated oven until apples are tender and pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "2 (1 1/2 pound) boneless pork tenderloins",
+        "salt and ground black pepper to taste",
+        "1 tablespoon vegetable oil, or as needed",
+        "1/2 lemon, juiced",
+        "6 leaves fresh sage, finely chopped",
+        "1 lemon, zested",
+        "1 (1 pound) package bacon",
+        "3 apples - peeled, cored, and quartered",
+        "2 lemons, juiced, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Tenderloin with Sage and Lemon",
+    "url": "http://allrecipes.com/recipe/234850/bacon-wrapped-tenderloin-with-sage-an/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-trout-51238030.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-trout-51238030.json
new file mode 100644
index 000000000..18235d758
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-trout-51238030.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Prepare grill for medium heat. Season trout inside and out with Four Seasons Blend. Stuff with herbs and wrap with bacon.",
+        "Grill trout, turning, until bacon is crisp and a paring knife inserts easily into flesh and is warm when removed, 15-20 minutes. do ahead: Fish can be prepped 6 hours ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "6 14-16-ounce rainbow trout, butterflied, deboned",
+        "1 tablespoon Four Seasons Blend",
+        "1 bunch fresh flat-leaf parsley",
+        "1 bunch fresh thyme",
+        "1/4 cup fresh sage leaves, thinly sliced",
+        "1 1/2 pound thinly sliced bacon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Trout",
+        "Spring",
+        "Summer",
+        "Grill/Barbecue",
+        "Sage",
+        "Thyme",
+        "Party",
+        "Parsley",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bacon-Wrapped Trout",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-wrapped-trout-51238030"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-trout-stuffed-with-balsamic-onion-compote-in-rosemary-cream-sauce-10049.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-trout-stuffed-with-balsamic-onion-compote-in-rosemary-cream-sauce-10049.json
new file mode 100644
index 000000000..61bded4d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-trout-stuffed-with-balsamic-onion-compote-in-rosemary-cream-sauce-10049.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.",
+        "Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.",
+        "Preheat oven to 450\u00b0F. and lightly oil a large shallow baking pan.",
+        "Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.",
+        "In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.",
+        "Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.",
+        "Divide sauce among 6 plates and top with trout."
+    ],
+    "ingredients": [
+        "3/4 cup balsamic vinegar",
+        "1 1/2 cups water",
+        "2 large onions, sliced thin (about 4 cups)",
+        "1/3 cup sugar",
+        "4 teaspoons chopped fresh rosemary leaves plus 12 sprigs",
+        "2 cups low-salt chicken broth",
+        "1 cup heavy cream",
+        "six 10-ounce trout, cleaned, leaving heads and tails intact",
+        "24 slices bacon (about 1 1/2 pounds)",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Beef",
+        "Fish",
+        "Onion",
+        "Bake",
+        "Vinegar",
+        "Rosemary",
+        "Trout",
+        "Winter",
+        "Pan-Fry",
+        "Gourmet"
+    ],
+    "title": "Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote in Rosemary Cream Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-wrapped-trout-stuffed-with-balsamic-onion-compote-in-rosemary-cream-sauce-10049"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-trout-with-rosemary-107357.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-trout-with-rosemary-107357.json
new file mode 100644
index 000000000..bbdffcf65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-trout-with-rosemary-107357.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Put fish in a shallow baking pan (1 inch deep) or a large heavy ovenproof skillet, then pat dry and season cavity with salt and pepper. Put rosemary inside cavity and season outside of fish with salt and pepper, then wrap bacon slices around fish.",
+        "Broil fish 5 to 7 inches from heat until skin of fish and bacon are crisp, about 5 minutes. Turn fish over gently with a spatula and broil 2 minutes more. Add lemon slices to pan in 1 layer alongside fish and continue to broil until fish is just cooked through and rest of bacon is crisp, 2 1/2 to 3 minutes more."
+    ],
+    "ingredients": [
+        "1 (10- to 12-oz) whole trout, cleaned",
+        "2 (4- to 5-inch) fresh rosemary sprigs",
+        "3 bacon slices",
+        "3 (1/8-inch-thick) lemon slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Pork",
+        "Broil",
+        "Quick & Easy",
+        "Bacon",
+        "Trout",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Bacon-Wrapped Trout with Rosemary",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-wrapped-trout-with-rosemary-107357"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-turkey-breast-stuffed-w.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-turkey-breast-stuffed-w.json
new file mode 100644
index 000000000..af5d9554f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-turkey-breast-stuffed-w.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange spinach leaves in 1 layer on 1 of the pieces of turkey and top with a layer of feta cheese. Repeat layering with spinach and feta cheese. Fold the other turkey breast half over the feta layer so the filling is sealed. Wrap the entire turkey breast with bacon. Place wrapped turkey in a baking dish and season with salt and pepper.",
+        "Cook turkey breast until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Turn on oven's broiler and broil wrapped turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "1 large turkey breast",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon ground cumin",
+        "salt and ground black pepper to taste",
+        "1 cup fresh spinach, or to taste",
+        "1/4 cup crumbled feta cheese",
+        "12 slices reduced-sodium bacon, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Turkey Breast Stuffed with Spinach and Feta",
+    "url": "http://allrecipes.com/recipe/245050/bacon-wrapped-turkey-breast-stuffed-w/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-turkey-breast-with-hazelnut-mole-233400.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-turkey-breast-with-hazelnut-mole-233400.json
new file mode 100644
index 000000000..c0e3f4333
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-turkey-breast-with-hazelnut-mole-233400.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Combine first 9 ingredients in processor; blend until marinade is almost smooth. Rub marinade all over turkey breast halves. Place turkey in 13x9x2-inch glass baking dish; pour remaining marinade over. Cover and chill overnight.",
+        "Remove turkey from marinade, allowing some marinade to cling to turkey. Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)",
+        "Preheat oven to 375\u00b0F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325\u00b0F and roast until instant-read thermometer inserted into thickest part of turkey registers 155\u00b0F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162\u00b0F).",
+        "Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.",
+        "*Chipotle chiles \u2014 dried, smoked jalape\u00f1os \u2014 canned in a spicy tomato sauce, sometimes called adobo, are sold at some supermarkets, specialty foods stores, and Latin markets."
+    ],
+    "ingredients": [
+        "1/2 cup fresh Italian parsley leaves",
+        "1/4 cup olive oil",
+        "3 1/2 tablespoons fresh lime juice",
+        "3 large garlic cloves, peeled",
+        "2 tablespoons adobo sauce from canned chipotles*",
+        "2 bay leaves",
+        "2 teaspoons Worcestershire sauce",
+        "1 teaspoon dried thyme",
+        "1/2 teaspoon whole black peppercorns",
+        "2 2-pound skinless boneless turkey breast halves",
+        "2 pounds applewood-smoked bacon slices",
+        "Hazelnut Mole",
+        "Chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "turkey",
+        "Marinate",
+        "Roast",
+        "Christmas",
+        "Bacon",
+        "Hot Pepper",
+        "Hazelnut",
+        "Parsley"
+    ],
+    "title": "Bacon-Wrapped Turkey Breast with Hazelnut Mole",
+    "url": "http://www.epicurious.com/recipes/food/views/bacon-wrapped-turkey-breast-with-hazelnut-mole-233400"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-turkey.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-turkey.json
new file mode 100644
index 000000000..703472277
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-turkey.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sprinkle sage and garlic powder over the entire turkey. Wrap turkey completely with bacon. Place turkey on a roasting rack and place roasting rack in a large baking dish. Pour water into the base of the dish.",
+        "Bake turkey in the preheated oven, basting every 45 minutes with juices in baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1/4 cup dried sage",
+        "2 tablespoons garlic powder",
+        "1 (16 pound) whole turkey, neck and giblets removed",
+        "2 (12 ounce) packages bacon",
+        "2 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Turkey",
+    "url": "http://allrecipes.com/recipe/245049/bacon-wrapped-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-venison-tenderloin-with.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-venison-tenderloin-with.json
new file mode 100644
index 000000000..cc39c25c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-venison-tenderloin-with.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place bacon on a slotted baking pan.",
+        "Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.",
+        "Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.",
+        "Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.",
+        "Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/972222.jpg",
+    "ingredients": [
+        "6 thick slices bacon",
+        "2 (3/4 pound) venison tenderloin roasts",
+        "2 teaspoons olive oil, divided",
+        "1/4 teaspoon onion powder, divided",
+        "kosher salt and ground black pepper to taste",
+        "2 tablespoons butter",
+        "1 (8 ounce) package sliced cremini mushrooms",
+        "2 cloves garlic, chopped",
+        "1 tablespoon chopped green onion, or more to taste",
+        "1/2 cup heavy whipping cream, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce",
+    "url": "http://allrecipes.com/recipe/231345/bacon-wrapped-venison-tenderloin-with/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-i.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-i.json
new file mode 100644
index 000000000..1082e6207
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.",
+        "Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp."
+    ],
+    "ingredients": [
+        "1/2 pound bacon, cut in half",
+        "1 (8 ounce) can water chestnuts",
+        "3/4 cup ketchup",
+        "1/2 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Water Chestnuts I",
+    "url": "http://allrecipes.com/recipe/17149/bacon-wrapped-water-chestnuts-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-ii.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-ii.json
new file mode 100644
index 000000000..5b89a9bcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling.  Pour sauce over bacon and water chestnuts.",
+        "Cut bacon slices into thirds.  Cut some of the bigger water chestnuts in half.  Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.",
+        "Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes."
+    ],
+    "ingredients": [
+        "1 cup ketchup",
+        "1 cup brown sugar",
+        "1 teaspoon Worcestershire sauce",
+        "16 ounces sliced bacon",
+        "2 (8 ounce) cans water chestnuts, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Water Chestnuts II",
+    "url": "http://allrecipes.com/recipe/20805/bacon-wrapped-water-chestnuts-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-iii.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-iii.json
new file mode 100644
index 000000000..7b904b504
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-iii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.",
+        "Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.",
+        "Bake the water chestnut wraps for 10 to 15 minutes.",
+        "Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.",
+        "Bake for 30 to 35 more minutes."
+    ],
+    "ingredients": [
+        "1 cup packed brown sugar",
+        "2 tablespoons Worcestershire sauce",
+        "2 cups ketchup",
+        "1 pound bacon",
+        "2 (8 ounce) cans water chestnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Water Chestnuts III",
+    "url": "http://allrecipes.com/recipe/14968/bacon-wrapped-water-chestnuts-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-iv.json b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-iv.json
new file mode 100644
index 000000000..dc6e33e10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-wrapped-water-chestnuts-iv.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.",
+        "Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.",
+        "In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.",
+        "Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "2 (8 ounce) cans water chestnuts, drained",
+        "1 cup mayonnaise",
+        "1/2 cup white sugar",
+        "3 tablespoons dill pickle relish",
+        "1/2 cup ketchup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon Wrapped Water Chestnuts IV",
+    "url": "http://allrecipes.com/recipe/23598/bacon-wrapped-water-chestnuts-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon-y-bok-choy.json b/serverless-fleets/data/input/inferencing/recipes/bacon-y-bok-choy.json
new file mode 100644
index 000000000..eaf0945b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon-y-bok-choy.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.",
+        "Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!"
+    ],
+    "ingredients": [
+        "4 slices bacon, chopped",
+        "2 pounds baby bok choy",
+        "1 teaspoon olive oil",
+        "1/2 small red onion, chopped",
+        "1 teaspoon red pepper flakes",
+        "1 teaspoon minced garlic",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon-y Bok Choy",
+    "url": "http://allrecipes.com/recipe/76346/bacon-y-bok-choy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bacon.json b/serverless-fleets/data/input/inferencing/recipes/bacon.json
new file mode 100644
index 000000000..29cc6ba2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bacon.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.",
+        "Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon."
+    ],
+    "ingredients": [
+        "4 pounds raw pork belly",
+        "1/2 cup packed brown sugar",
+        "1/4 cup sugar-based curing mixture (such as Morton\u00ae Tender Quick\u00ae)",
+        "1 gallon cold water, or as needed",
+        "1 (10 pound) bag charcoal briquettes",
+        "hickory or apple wood chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bacon",
+    "url": "http://allrecipes.com/recipe/50311/bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bad-day.json b/serverless-fleets/data/input/inferencing/recipes/bad-day.json
new file mode 100644
index 000000000..cb18a7b3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bad-day.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Pour the amaretto into a champagne flute. Top with the champagne. Serve with a lemon twist."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger amaretto liqueur",
+        "4 fluid ounces champagne"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bad Day",
+    "url": "http://allrecipes.com/recipe/75999/bad-day/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bada-bing-bada-banged-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/bada-bing-bada-banged-potatoes.json
new file mode 100644
index 000000000..fd3bb61e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bada-bing-bada-banged-potatoes.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Place the potatoes in a large saucepan of water.  Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.",
+        "Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.",
+        "Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well.  Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.",
+        "Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese."
+    ],
+    "ingredients": [
+        "5 pounds small new potatoes",
+        "3/4 cup olive oil",
+        "1/4 cup melted butter",
+        "1 cup grated Parmesan cheese",
+        "1 tablespoon dried basil",
+        "1 tablespoon dried oregano",
+        "1/2 teaspoon dried thyme leaves",
+        "1/2 teaspoon dried rosemary, crumbled",
+        "1/2 teaspoon garlic powder",
+        "1 teaspoon crushed red pepper flakes",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "3 tablespoons minced fresh parsley",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bada Bing Bada Banged Potatoes",
+    "url": "http://allrecipes.com/recipe/211830/bada-bing-bada-banged-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bada-bing-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/bada-bing-pork-chops.json
new file mode 100644
index 000000000..b9d7ebf47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bada-bing-pork-chops.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.",
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate.",
+        "Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow the marinade baste to cook completely onto the chops."
+    ],
+    "ingredients": [
+        "1 cup Italian-style salad dressing",
+        "1/2 cup Worcestershire sauce",
+        "1/2 cup applesauce",
+        "1/4 cup hot pepper sauce",
+        "1 lime, juiced",
+        "6 bone-in pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bada Bing Pork Chops",
+    "url": "http://allrecipes.com/recipe/214215/bada-bing-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/badam-almond-sherbet.json b/serverless-fleets/data/input/inferencing/recipes/badam-almond-sherbet.json
new file mode 100644
index 000000000..a045e2dcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/badam-almond-sherbet.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine the milk, cream, ground almonds, confectioners' sugar, and rosewater in a blender, and blend until thoroughly mixed and smooth, about 1 minute. Serve over ice."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "2 tablespoons heavy cream",
+        "1 cup finely ground almonds",
+        "1/2 cup confectioners' sugar",
+        "2 tablespoons rose water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Badam (Almond) Sherbet",
+    "url": "http://allrecipes.com/recipe/93905/badam-almond-sherbet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/badische-schupfnudeln-potato-noodles.json b/serverless-fleets/data/input/inferencing/recipes/badische-schupfnudeln-potato-noodles.json
new file mode 100644
index 000000000..7033191cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/badische-schupfnudeln-potato-noodles.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place whole potatoes in their skins into a large pot of  boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.",
+        "Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.",
+        "In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides."
+    ],
+    "ingredients": [
+        "1 1/2 pounds russet potatoes",
+        "1/2 cup all-purpose flour",
+        "1 egg",
+        "1 tablespoon chopped fresh parsley",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon freshly ground nutmeg",
+        "1/4 cup lard or other cooking fat"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Badische Schupfnudeln (Potato Noodles)",
+    "url": "http://allrecipes.com/recipe/82953/badische-schupfnudeln-potato-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baechu-kuk-napa-cabbage-and-soya-bea.json b/serverless-fleets/data/input/inferencing/recipes/baechu-kuk-napa-cabbage-and-soya-bea.json
new file mode 100644
index 000000000..11788ae43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baechu-kuk-napa-cabbage-and-soya-bea.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place dried anchovies in a large pot and add cold water; let soak for 20 minutes. Bring liquid to a boil; reduce heat to medium and simmer for 20 minutes. Remove anchovies.",
+        "Wash bean sprouts under cold water 3 or 4 times, discarding any bad or brown heads of bean sprouts. Wash cabbage and cut into bite-size pieces.",
+        "Cook cabbage in a pot of boiling water for 5 minutes; rinse under cold water and squeeze out excess liquid.",
+        "Mix bean sprouts and cabbage in the anchovy broth and add soy bean paste, stirring until soy bean paste dissolves. Add garlic, red pepper powder, and salt; cook and stir over medium-high heat for 15 minutes.",
+        "Stir green beans and dashi into soup, lower heat to medium, and cook for 15 minutes more."
+    ],
+    "ingredients": [
+        "8 dried anchovies, or more to taste",
+        "8 cups cold water",
+        "1/2 pound bean sprouts",
+        "15 leaves Napa cabbage",
+        "3 tablespoons Korean soy bean paste",
+        "1 tablespoon crushed garlic",
+        "1 teaspoon Korean red pepper powder",
+        "1/2 teaspoon salt",
+        "4 green onions, diagonally cut into 2-inch pieces",
+        "1/2 teaspoon dashi granules (Korean soup stock)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baechu Kuk (Napa Cabbage and Soya Bean Paste Soup)",
+    "url": "http://allrecipes.com/recipe/246693/baechu-kuk-napa-cabbage-and-soya-bea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baeckeoffe-laundry-day-stew-of-beef-pork-and-lamb-51125400.json b/serverless-fleets/data/input/inferencing/recipes/baeckeoffe-laundry-day-stew-of-beef-pork-and-lamb-51125400.json
new file mode 100644
index 000000000..b36985b39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baeckeoffe-laundry-day-stew-of-beef-pork-and-lamb-51125400.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.",
+        "When ready to cook, preheat the oven to 350\u00b0. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.",
+        "Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.",
+        "Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates."
+    ],
+    "ingredients": [
+        "2 medium yellow onions, finely chopped",
+        "2 small leeks, white and pale green parts, finely chopped",
+        "1 large carrot, peeled and finely chopped",
+        "2 or 3 cloves garlic, very finely chopped",
+        "2 bay leaves",
+        "1 teaspoon whole juniper berries",
+        "1 1/2 teaspoons finely chopped fresh thyme",
+        "3 tablespoons finely chopped fresh flatleaf parsley",
+        "3 cups (one 750-milliliter bottle) dry white wine, such as an Alsatian pinot gris, plus more, if needed, for the pot",
+        "1 pound boneless beef chuck roast, cut into 1\u00bc-inch chunks",
+        "1 pound boneless pork butt, trimmed and cut into 1\u00bc-inch chunks",
+        "1 pound boneless lamb shoulder, trimmed and cut into 1\u00bc inch cubes",
+        "Sea salt and freshly ground black pepper",
+        "1 tablespoon extra-virgin olive oil",
+        "4 pounds Russet potatoes, peeled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Christmas",
+        "Winter",
+        "Christmas Eve",
+        "Mandoline"
+    ],
+    "title": "Baeckeoffe / Laundry Day Stew of Beef, Pork, and Lamb",
+    "url": "http://www.epicurious.com/recipes/food/views/baeckeoffe-laundry-day-stew-of-beef-pork-and-lamb-51125400"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baek-kimchi-korean-white-non-spicy-k.json b/serverless-fleets/data/input/inferencing/recipes/baek-kimchi-korean-white-non-spicy-k.json
new file mode 100644
index 000000000..48b9ef2f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baek-kimchi-korean-white-non-spicy-k.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.",
+        "Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.",
+        "Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.",
+        "Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.",
+        "Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.",
+        "Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator."
+    ],
+    "ingredients": [
+        "1/2 cup coarse salt",
+        "1 napa cabbage, cut into chunks",
+        "2 jujube (Chinese dates), or more to taste (optional)",
+        "5 1/2 cups water, divided",
+        "3 tablespoons salted fermented shrimp (saewujeot)",
+        "2 scallions, cut into 1-inch pieces",
+        "6 cloves garlic, sliced",
+        "2 tablespoons sliced fresh ginger",
+        "1/2 Korean radish, cut into matchsticks",
+        "5 chestnuts, cut into thin strips",
+        "1/2 pear, cut into matchsticks",
+        "2 carrots, cut into matchsticks",
+        "1 red chile pepper, seeded and thinly sliced, or more to taste",
+        "1 green chile pepper, seeded and thinly sliced, or more to taste",
+        "4 teaspoons brown sugar",
+        "2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baek Kimchi (Korean White Non-Spicy Kimchi)",
+    "url": "http://allrecipes.com/recipe/255373/baek-kimchi-korean-white-non-spicy-k/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagel-and-cheese-bake.json b/serverless-fleets/data/input/inferencing/recipes/bagel-and-cheese-bake.json
new file mode 100644
index 000000000..32f0feb02
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagel-and-cheese-bake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the bacon and onion in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Slice each bagel into 4 thin slices.",
+        "Arrange 6 bagel slices in the bottom of a lightly greased 9x13 inch baking dish. Cover with the bacon and onion mixture, followed by the Cheddar cheese. Top with remaining bagel slices.",
+        "In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers. Cover, and refrigerate 8 hours or overnight.",
+        "Preheat oven to 400 degrees F (200 degrees C). Uncover the chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm. Sprinkle with Parmesan cheese, and serve warm."
+    ],
+    "ingredients": [
+        "1/2 pound bacon, diced",
+        "1/2 cup chopped onion",
+        "3 plain bagels",
+        "1 cup shredded sharp Cheddar cheese",
+        "12 eggs, beaten",
+        "2 cups milk",
+        "2 teaspoons chopped fresh parsley",
+        "1/4 teaspoon pepper",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bagel and Cheese Bake",
+    "url": "http://allrecipes.com/recipe/38553/bagel-and-cheese-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagel-and-cheese-dip.json b/serverless-fleets/data/input/inferencing/recipes/bagel-and-cheese-dip.json
new file mode 100644
index 000000000..10e660f24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagel-and-cheese-dip.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a medium bowl, mix the cream cheese and sharp processed cheese food until well blended."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F319476.jpg",
+    "ingredients": [
+        "1 (8 ounce) package cream cheese with chives",
+        "1 (5 ounce) container sharp processed cheese food"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bagel and Cheese Dip",
+    "url": "http://allrecipes.com/recipe/21599/bagel-and-cheese-dip/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagel-bread.json b/serverless-fleets/data/input/inferencing/recipes/bagel-bread.json
new file mode 100644
index 000000000..972ca1fff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagel-bread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Bread cycle; press Start.",
+        "After the baking cycle ends, remove bread from pan, place on metal rack and allow to cool one hour before slicing."
+    ],
+    "ingredients": [
+        "1/2 cup milk",
+        "1/3 cup water",
+        "1 egg",
+        "2 1/4 cups bread flour",
+        "1 tablespoon white sugar",
+        "1 teaspoon salt",
+        "1 1/2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bagel Bread",
+    "url": "http://allrecipes.com/recipe/16896/bagel-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagel-chips-with-smoked-salmon-capers-and-lemon-233861.json b/serverless-fleets/data/input/inferencing/recipes/bagel-chips-with-smoked-salmon-capers-and-lemon-233861.json
new file mode 100644
index 000000000..513c44497
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagel-chips-with-smoked-salmon-capers-and-lemon-233861.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Mix cream cheese, lemon juice and zest. Season with salt and pepper. Dollop a small spoonful of cream cheese mixture on each bagel chip. Gently roll salmon pieces into loose cylinders and lightly pinch together at the bottom to create a rose shape. Place salmon pieces, pinched side down, on top of chips; sprinkle with capers. Arrange chips on a platter and garnish with greens."
+    ],
+    "ingredients": [
+        "1/3 cup reduced-fat cream cheese",
+        "1 tbsp fresh lemon juice",
+        "1 tbsp plus 1 1/2 tsp minced lemon zest",
+        "12 baked bagel (or pita) chips",
+        "4 oz smoked salmon, cut into a dozen 2-inch pieces",
+        "1 tbsp plus 1 1/2 tsp capers or 12 caper berries",
+        "Handful of arugula (or other greens such as fennel fronds), chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Breakfast",
+        "Brunch",
+        "No-Cook",
+        "Low Fat",
+        "Cream Cheese",
+        "Salmon",
+        "Arugula",
+        "Healthy",
+        "Capers",
+        "Self",
+        "Westwood",
+        "California",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bagel Chips with Smoked Salmon, Capers, and Lemon",
+    "url": "http://www.epicurious.com/recipes/food/views/bagel-chips-with-smoked-salmon-capers-and-lemon-233861"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagel-crisps.json b/serverless-fleets/data/input/inferencing/recipes/bagel-crisps.json
new file mode 100644
index 000000000..90990ae1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagel-crisps.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "Mix oregano, garlic powder, and basil in a small bowl. Pour olive oil into a separate bowl. Brush bagel slices with olive oil on both sides; wipe any excess oil from pieces using a paper towel. Sprinkle a small amount of oregano mixture onto each bagel piece. Arrange seasoned bagel slices onto a cooking rack.",
+        "Bake in the preheated oven until bagel chips are browned and crisp, about 1 hour. Let cool 10 minutes."
+    ],
+    "ingredients": [
+        "1 (18 ounce) package mini bagels, cut into 1/4-inch thick slices",
+        "1 tablespoon dried oregano",
+        "1 1/2 teaspoons garlic powder",
+        "1 teaspoon dried basil",
+        "2/3 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bagel Crisps",
+    "url": "http://allrecipes.com/recipe/232627/bagel-crisps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagel-dip.json b/serverless-fleets/data/input/inferencing/recipes/bagel-dip.json
new file mode 100644
index 000000000..5f20e7f25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagel-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, mix the sour cream, mayonnaise, monosodium glutamate (MSG), dill, parsley, onion and dried beef. Refrigerate 1 hour, or until thickened and chilled."
+    ],
+    "ingredients": [
+        "1 (16 ounce) container sour cream",
+        "2 cups mayonnaise",
+        "2 tablespoons monosodium glutamate (MSG)",
+        "2 tablespoons dried dill weed",
+        "2 tablespoons dried parsley",
+        "1 onion, chopped",
+        "2 (2 ounce) packages dried beef, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bagel Dip",
+    "url": "http://allrecipes.com/recipe/21569/bagel-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagels-i.json b/serverless-fleets/data/input/inferencing/recipes/bagels-i.json
new file mode 100644
index 000000000..67c5146a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagels-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting.",
+        "OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast.  Heat water and butter to 120-130 degrees F.  Add water to dry ingredients; beat 2 minutes at medium speed on mixer.  Add 1/2 cup flour, beat at high speed 2 minutes.  Stir in more flour to make a stiff dough.  Knead 8-10 minutes.  Cover and let rise.  Punch down.  Cover; let rest 15 minutes.",
+        "Remove from bread machine.",
+        "Divide dough into 12 pieces; shape 3 pieces into smooth balls.  Poke a 1 inch hole in each.  Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water.  Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more.  Drain on towels.  Repeat for rest of dough.  Place on greased cookie sheet.",
+        "Bake at 375 degrees F (190 degrees C) for 20-25 minutes.  Remove from sheets and cool.  If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds."
+    ],
+    "ingredients": [
+        "4 1/2 cups all-purpose flour",
+        "3 tablespoons white sugar",
+        "1 1/2 teaspoons salt",
+        "1 (.25 ounce) package active dry yeast",
+        "1 2/3 cups warm water",
+        "2 tablespoons margarine",
+        "1 tablespoon white sugar",
+        "2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bagels I",
+    "url": "http://allrecipes.com/recipe/6828/bagels-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagels-ii.json b/serverless-fleets/data/input/inferencing/recipes/bagels-ii.json
new file mode 100644
index 000000000..b07fed4dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagels-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.",
+        "Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).",
+        "Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2\" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2\" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.",
+        "While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.",
+        "Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping,  if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.",
+        "Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done."
+    ],
+    "ingredients": [
+        "2 cups warm water (110 degrees F/45 degrees C)",
+        "1/2 (.25 ounce) package active dry yeast",
+        "2 tablespoons white sugar",
+        "1 tablespoon vegetable oil",
+        "7 cups bread flour",
+        "1 tablespoon salt",
+        "1 tablespoon white sugar",
+        "3 tablespoons poppy seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bagels II",
+    "url": "http://allrecipes.com/recipe/6928/bagels-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baghdad-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/baghdad-beef-stew.json
new file mode 100644
index 000000000..38d84910b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baghdad-beef-stew.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.",
+        "Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.",
+        "Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.",
+        "Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1986113.jpg",
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 pound cubed beef stew meat",
+        "1 (17 ounce) can figs, drained (reserve juice) and chopped",
+        "1 3/4 cups water, or as needed",
+        "1 cup sliced carrots",
+        "3/4 cup sliced onion",
+        "6 green onions, chopped",
+        "1/2 teaspoon ground coriander",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup honey",
+        "2 tablespoons red wine vinegar",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baghdad Beef Stew",
+    "url": "http://allrecipes.com/recipe/234369/baghdad-beef-stew/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagna-calda-italian-garlic-anchovy-s.json b/serverless-fleets/data/input/inferencing/recipes/bagna-calda-italian-garlic-anchovy-s.json
new file mode 100644
index 000000000..3e8fd97dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagna-calda-italian-garlic-anchovy-s.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1 1/2 cups vegetable oil",
+        "3/4 cup minced garlic",
+        "4 (2 ounce) cans anchovy fillets packed in olive oil, drained",
+        "3 (4 ounce) cans sardines packed in olive oil, drained",
+        "1 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)",
+    "url": "http://allrecipes.com/recipe/132646/bagna-calda-italian-garlic-anchovy-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagna-cauda-dip-with-assorted-vegetables-364677.json b/serverless-fleets/data/input/inferencing/recipes/bagna-cauda-dip-with-assorted-vegetables-364677.json
new file mode 100644
index 000000000..9524ac84f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagna-cauda-dip-with-assorted-vegetables-364677.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.",
+        "Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables."
+    ],
+    "ingredients": [
+        "Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)",
+        "24 unpeeled large garlic cloves (about 4 ounces)",
+        "2 tablespoons (1/4 stick) butter",
+        "1 2-ounce can anchovy fillets, oil drained, anchovies chopped",
+        "1/3 cup extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Appetizer",
+        "Cocktail Party",
+        "High Fiber",
+        "Oscars",
+        "Backyard BBQ",
+        "Green Bean",
+        "Beet",
+        "Zucchini",
+        "Party",
+        "Anchovy",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bagna Cauda Dip with Assorted Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/bagna-cauda-dip-with-assorted-vegetables-364677"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bagna-cauda.json b/serverless-fleets/data/input/inferencing/recipes/bagna-cauda.json
new file mode 100644
index 000000000..8ec486200
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bagna-cauda.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.",
+        "Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "10 cloves garlic, minced",
+        "2 (2 ounce) cans anchovy fillets, drained",
+        "1 pint heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bagna Cauda",
+    "url": "http://allrecipes.com/recipe/26705/bagna-cauda/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baguette-smoked-oyster-and-pancetta-stuffing-51255130.json b/serverless-fleets/data/input/inferencing/recipes/baguette-smoked-oyster-and-pancetta-stuffing-51255130.json
new file mode 100644
index 000000000..ec3360b04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baguette-smoked-oyster-and-pancetta-stuffing-51255130.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u0081\u00b0. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.",
+        "Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread.",
+        "Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5.8 minutes. Transfer to bowl with a slotted spoon.",
+        "Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10.15 minutes. Transfer to bowl.",
+        "Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.",
+        "Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter. Top with lemon slices.",
+        "Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450\u0081\u00b0. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.",
+        "Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more",
+        "10 cups coarsely torn baguette, dried out overnight",
+        "1/4 cup pine nuts",
+        "3 tablespoons olive oil",
+        "4 ounces pancetta, cut into 1/4\" pieces",
+        "2 large leeks, white and pale-green parts only, thinly sliced",
+        "4 celery stalks, chopped",
+        "Kosher salt, freshly ground pepper",
+        "1/4 cup Cognac",
+        "2 large eggs",
+        "3 cups chicken stock or low-sodium chicken broth, divided",
+        "1 cup coarsely chopped canned smoked oysters",
+        "2 tablespoons chopped fresh thyme",
+        "2 tablespoons finely chopped fresh sage",
+        "2 teaspoons finely grated lemon zest",
+        "1/2 lemon, thinly sliced, seeds removed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Side",
+        "Thanksgiving",
+        "Kid-Friendly",
+        "Stuffing/Dressing",
+        "Oyster",
+        "Leek",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Baguette, Smoked Oyster, and Pancetta Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/baguette-smoked-oyster-and-pancetta-stuffing-51255130"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baguette-toasts-14219.json b/serverless-fleets/data/input/inferencing/recipes/baguette-toasts-14219.json
new file mode 100644
index 000000000..fc010400a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baguette-toasts-14219.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0 F.",
+        "Diagonally cut twenty-four 1/8-inch-thick slices from baguette and arrange in one layer on baking sheets. Brush tops of slices with oil and sprinkle with salt and pepper to taste. Toast slices in middle and upper thirds of oven until golden brown, about 5 minutes, and cool on racks. Toasts may be made 2 days ahead and kept in an airtight container at room temperature."
+    ],
+    "ingredients": [
+        "1 baguette",
+        "2 tablespoons extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Bake",
+        "Quick & Easy",
+        "Gourmet"
+    ],
+    "title": "Baguette Toasts",
+    "url": "http://www.epicurious.com/recipes/food/views/baguette-toasts-14219"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahama-breeze.json b/serverless-fleets/data/input/inferencing/recipes/bahama-breeze.json
new file mode 100644
index 000000000..be991ed3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahama-breeze.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve."
+    ],
+    "ingredients": [
+        "1 fluid ounce dark rum",
+        "1/2 fluid ounce banana liqueur",
+        "1/2 fluid ounce apricot liqueur",
+        "1/2 fluid ounce coconut rum",
+        "1/4 fluid ounce grenadine syrup",
+        "1 teaspoon honey",
+        "1/2 fluid ounce lemon juice",
+        "1 fluid ounce orange juice",
+        "1 fluid ounce pineapple juice",
+        "1 tray ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahama Breeze",
+    "url": "http://allrecipes.com/recipe/63994/bahama-breeze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahama-mama-celebration-drink.json b/serverless-fleets/data/input/inferencing/recipes/bahama-mama-celebration-drink.json
new file mode 100644
index 000000000..4ae18a482
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahama-mama-celebration-drink.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Stir the orange juice, pineapple juice, simple syrup, coconut-flavored rum,  151 proof rum, grenadine syrup, and fruit-flavored liqueur together in a 2-quart or larger pitcher. Refrigerate at least 2 hours, or overnight.",
+        "Place 1 cup of crushed ice in each of eight 12-ounce glasses. Pour about 1 cup of the rum mixture into each glass, and garnish each with a maraschino cherry and an orange slice."
+    ],
+    "ingredients": [
+        "2 cups fresh orange juice",
+        "2 cups unsweetened pineapple juice",
+        "1 cup simple syrup",
+        "1 cup coconut-flavored rum",
+        "1 cup 151 proof rum",
+        "1/2 cup grenadine syrup",
+        "1/2 cup fruit-flavored rum liqueur",
+        "8 cups shaved ice",
+        "8 maraschino cherries for garnish",
+        "8 orange slices for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahama Mama Celebration Drink",
+    "url": "http://allrecipes.com/recipe/131933/bahama-mama-celebration-drink/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahama-mama-i.json b/serverless-fleets/data/input/inferencing/recipes/bahama-mama-i.json
new file mode 100644
index 000000000..e04cf232f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahama-mama-i.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a mixing glass combine coffee liqueur, dark rum, coconut liqueur, 151 rum, lemon juice and pineapple juice. Pour over ice into a tall glass and garnish with a cherry."
+    ],
+    "ingredients": [
+        "1/4 fluid ounce coffee-flavored liqueur",
+        "1/2 fluid ounce dark rum",
+        "1/2 fluid ounce coconut liqueur",
+        "1/4 fluid ounce 151 proof rum",
+        "1/2 lemon, juiced",
+        "4 fluid ounces pineapple juice",
+        "1 maraschino cherry"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahama Mama I",
+    "url": "http://allrecipes.com/recipe/18920/bahama-mama-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahama-mama-ii.json b/serverless-fleets/data/input/inferencing/recipes/bahama-mama-ii.json
new file mode 100644
index 000000000..c6742566d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahama-mama-ii.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix. Stir to blend and serve over ice."
+    ],
+    "ingredients": [
+        "1 fluid ounce dark rum",
+        "1/2 fluid ounce apricot brandy",
+        "3 1/2 fluid ounces fruit punch",
+        "1/2 fluid ounce pina colada mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahama Mama II",
+    "url": "http://allrecipes.com/recipe/20022/bahama-mama-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahama-mama-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/bahama-mama-pork-chops.json
new file mode 100644
index 000000000..7cf157475
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahama-mama-pork-chops.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.",
+        "In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout."
+    ],
+    "ingredients": [
+        "1 (8 ounce) can pineapple chunks, reserve juice",
+        "1 tablespoon cornstarch",
+        "2/3 cup tomato-based chili sauce",
+        "1/3 cup raisins",
+        "1 tablespoon brown sugar",
+        "1/8 teaspoon ground cinnamon",
+        "4 pork chops",
+        "1 tablespoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahama-Mama Pork Chops",
+    "url": "http://allrecipes.com/recipe/23249/bahama-mama-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahama-mama.json b/serverless-fleets/data/input/inferencing/recipes/bahama-mama.json
new file mode 100644
index 000000000..fd6ef1424
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahama-mama.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy."
+    ],
+    "ingredients": [
+        "1/2 fluid ounce rum",
+        "1/2 fluid ounce coconut-flavored rum",
+        "1/2 fluid ounce grenadine syrup",
+        "1 fluid ounce orange juice",
+        "1 fluid ounce pineapple juice",
+        "1 cup crushed ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahama Mama",
+    "url": "http://allrecipes.com/recipe/17309/bahama-mama/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahamian-baked-grouper.json b/serverless-fleets/data/input/inferencing/recipes/bahamian-baked-grouper.json
new file mode 100644
index 000000000..2b5fba668
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahamian-baked-grouper.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.",
+        "Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.",
+        "Bake in preheated oven until the fish flakes easily, about 1 hour."
+    ],
+    "ingredients": [
+        "4 (4 ounce) fillets grouper",
+        "1/4 cup fresh lime juice",
+        "1 pinch red pepper flakes (to taste)",
+        "salt and ground black pepper to taste",
+        "1 tomato, thinly sliced",
+        "1 onion, thinly sliced",
+        "1 green bell pepper, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahamian Baked Grouper",
+    "url": "http://allrecipes.com/recipe/161609/bahamian-baked-grouper/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahamian-chicken-souse.json b/serverless-fleets/data/input/inferencing/recipes/bahamian-chicken-souse.json
new file mode 100644
index 000000000..47e1b1c55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahamian-chicken-souse.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.",
+        "Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving."
+    ],
+    "ingredients": [
+        "24 chicken wings, separated",
+        "3 tablespoons lime juice",
+        "1 teaspoon seasoned salt",
+        "1 teaspoon vegetable oil",
+        "1 large onion, diced",
+        "1/2 green pepper, diced",
+        "6 large potatoes, peeled and diced",
+        "3 carrots, diced",
+        "1/2 teaspoon crushed red pepper flakes",
+        "1 tablespoon ground allspice",
+        "2 bay leaves",
+        "3/4 cup lime juice",
+        "3 cups water",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahamian Chicken Souse",
+    "url": "http://allrecipes.com/recipe/163906/bahamian-chicken-souse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahamian-mahi-mahi.json b/serverless-fleets/data/input/inferencing/recipes/bahamian-mahi-mahi.json
new file mode 100644
index 000000000..907a61383
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahamian-mahi-mahi.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.",
+        "Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices."
+    ],
+    "ingredients": [
+        "2 pounds mahi mahi fillets",
+        "1/2 cup dark rum",
+        "1/2 cup fresh lime juice",
+        "2 onion, sliced into thin rings",
+        "1 lemon, sliced",
+        "2 teaspoons dried oregano",
+        "4 tablespoons butter",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahamian Mahi Mahi",
+    "url": "http://allrecipes.com/recipe/12746/bahamian-mahi-mahi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahamian-style-peas-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/bahamian-style-peas-and-rice.json
new file mode 100644
index 000000000..4868d4bfe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahamian-style-peas-and-rice.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion and celery, and cook until tender. Mix in tomato, tomato paste, and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.",
+        "Stir pigeon peas and their liquid, water, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 ounces sliced bacon, diced",
+        "1 large onion, diced",
+        "1 stalk celery, diced",
+        "1 large tomato, diced",
+        "1/2 (6 ounce) can tomato paste",
+        "1 tablespoon ketchup",
+        "salt and pepper to taste",
+        "1 (15 ounce) can pigeon peas, with liquid",
+        "1 2/3 cups water",
+        "1 1/2 cups uncooked long-grain white rice",
+        "1 sprig fresh thyme, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bahamian Style Peas and Rice",
+    "url": "http://allrecipes.com/recipe/37652/bahamian-style-peas-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baharat-seasoning-363109.json b/serverless-fleets/data/input/inferencing/recipes/baharat-seasoning-363109.json
new file mode 100644
index 000000000..1e3a47675
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baharat-seasoning-363109.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Using pestle or blunt end of wooden spoon, mash all ingredients and 1 tablespoon freshly ground black pepper in mortar or small bowl 2 to 3 minutes. DO AHEAD: Can be made 1 week ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons dried mint",
+        "1 tablespoon dried oregano",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 1/2 teaspoons ground coriander",
+        "1 1/2 teaspoons ground cumin",
+        "1 1/2 teaspoons ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "Low Cholesterol",
+        "Vegan",
+        "Cinnamon",
+        "Cumin"
+    ],
+    "title": "Baharat Seasoning",
+    "url": "http://www.epicurious.com/recipes/food/views/baharat-seasoning-363109"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bahian-chicken-and-shrimp-stew-232607.json b/serverless-fleets/data/input/inferencing/recipes/bahian-chicken-and-shrimp-stew-232607.json
new file mode 100644
index 000000000..7959b641c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bahian-chicken-and-shrimp-stew-232607.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.",
+        "Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic, and remaining 1/4 teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).",
+        "Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).",
+        "Remove chicken from marinade and pat dry. Heat remaining tablespoon olive oil in a 5- to 6-quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 6 minutes total per batch, transferring to a large plate. Add onions and bell pepper to pot and saut\u00e9, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated on plate, and simmer, covered, until chicken is cooked through, 25 to 30 minutes.",
+        "Stir in ground shrimp and ground nuts and return to a simmer. Toss marinated shrimp with remaining 1/2 teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.",
+        "Stir in coconut milk, cilantro, remaining tablespoon lime juice, and dend\u00ea oil (if using).",
+        "*Available at Asian markets.",
+        "**Available at some Latino markets.",
+        "***Available at some Lantino markets and sendexnet.com."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "1/4 cup fresh lime juice",
+        "3 garlic cloves, chopped",
+        "1 1/2 teaspoons salt",
+        "3/4 teaspoon black pepper",
+        "1 (3 1/2-lb) chicken, cut into 8 serving pieces",
+        "1/2 lb medium shrimp in shell (21 to 25 per lb), peeled and deveined",
+        "1 oz dried shrimp*",
+        "1/2 cup salted roasted cocktail peanuts",
+        "1/2 cup salted roasted cashews",
+        "2 medium onions, chopped",
+        "1 green bell pepper, chopped",
+        "1 lb fresh tomatoes, chopped",
+        "4 bottled red malagueta peppers** or 1- to 2-inch fresh red Thai chiles",
+        "1 3/4 cups chicken stock or reduced-sodium chicken broth (14 fl oz)",
+        "1 cup well-stirred canned unsweetened coconut milk (8 fl oz)",
+        "1/2 cup chopped fresh cilantro",
+        "2 tablespoons dend\u00ea oil***, optional",
+        "Special equipment: an electric coffee/spice grinder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Chicken",
+        "Onion",
+        "Tomato",
+        "Stew",
+        "Lime",
+        "Peanut",
+        "Cashew",
+        "Shrimp",
+        "Hot Pepper",
+        "Cilantro",
+        "Gourmet"
+    ],
+    "title": "Bahian Chicken and Shrimp Stew",
+    "url": "http://www.epicurious.com/recipes/food/views/bahian-chicken-and-shrimp-stew-232607"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baileys-balls.json b/serverless-fleets/data/input/inferencing/recipes/baileys-balls.json
new file mode 100644
index 000000000..29d69983c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baileys-balls.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place chocolate chips and butter in a saucepan over medium-low heat; stir until melted and smooth, about 5 minutes. Remove from heat to cool slightly.",
+        "Whisk vanilla wafer crumbs, confectioner's sugar, pecans, cocoa powder, and almonds together in a large bowl; stir in Irish cream liqueur, sour cream, and chocolate mixture to form a soft dough. Cover mixture with plastic wrap and refrigerate overnight.",
+        "Form mixture into 1/2 tablespoon balls with a small scoop; place on a baking sheet. Place baking sheet in freezer until firm, about 30 minutes.",
+        "Melt dark chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a toothpick, dip each ball into melted chocolate to coat; place on waxed paper until chocolate is firm, about 10 minutes.",
+        "Place balls in candy cups; store in an airtight container in the refrigerator for up to 6 weeks."
+    ],
+    "ingredients": [
+        "1 cup semisweet chocolate chips",
+        "3/4 cup butter",
+        "4 cups vanilla wafer crumbs (such as Nilla\u00ae)",
+        "1 1/2 cups confectioners' sugar",
+        "1 cup finely chopped pecans",
+        "1/3 cup unsweetened cocoa powder",
+        "1/4 cup ground almonds",
+        "3/4 cup Irish cream liqueur (such as Baileys\u00ae)",
+        "1/2 cup sour cream",
+        "4 ounces dark chocolate, chopped, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baileys\u00ae Balls",
+    "url": "http://allrecipes.com/recipe/241415/baileys-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baileys-banana-colada.json b/serverless-fleets/data/input/inferencing/recipes/baileys-banana-colada.json
new file mode 100644
index 000000000..7dc3a289b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baileys-banana-colada.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth."
+    ],
+    "ingredients": [
+        "2 bananas, broken into chunks",
+        "6 fluid ounces banana liqueur",
+        "6 fluid ounces Irish cream liqueur",
+        "6 fluid ounces coconut cream",
+        "6 cups crushed ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bailey's Banana Colada",
+    "url": "http://allrecipes.com/recipe/20528/baileys-banana-colada/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baileys-irish-cream-brownies.json b/serverless-fleets/data/input/inferencing/recipes/baileys-irish-cream-brownies.json
new file mode 100644
index 000000000..06a8c62ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baileys-irish-cream-brownies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.",
+        "Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.",
+        "Spread the batter into the prepared jelly roll pan.",
+        "Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.",
+        "Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.",
+        "Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve."
+    ],
+    "ingredients": [
+        "2 (19.8 ounce) packages fudge brownie mix (such as Duncan Hines\u00ae)",
+        "1 cup Irish cream liqueur (such as Baileys\u00ae)",
+        "2/3 cup vegetable oil",
+        "2 eggs",
+        "1 cup unsalted butter, softened",
+        "5 tablespoons Irish cream liqueur (such as Baileys\u00ae)",
+        "4 cups confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bailey's Irish Cream Brownies",
+    "url": "http://allrecipes.com/recipe/220450/baileys-irish-cream-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baileys-irish-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/baileys-irish-cupcakes.json
new file mode 100644
index 000000000..e07be22ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baileys-irish-cupcakes.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Line 12 muffin cups with paper liners.",
+        "Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.",
+        "Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream  and vanilla and almond extracts.",
+        "Sift flour in a separate bowl with baking powder and salt.",
+        "Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.",
+        "Pour batter into the lined muffin cups.",
+        "Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "3/4 cup white sugar",
+        "4 egg yolks",
+        "3/4 cup sour cream",
+        "1/2 teaspoon vanilla extract",
+        "1 teaspoon almond extract",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "6 tablespoons Irish cream liqueur (such as Baileys\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bailey's Irish Cupcakes",
+    "url": "http://allrecipes.com/recipe/220444/baileys-irish-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baileys-pudding-parfaits-with-oatmeal-walnut-crunch-100970.json b/serverless-fleets/data/input/inferencing/recipes/baileys-pudding-parfaits-with-oatmeal-walnut-crunch-100970.json
new file mode 100644
index 000000000..8f909aafa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baileys-pudding-parfaits-with-oatmeal-walnut-crunch-100970.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)",
+        "Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160\u00b0F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons liqueur. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.",
+        "Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour."
+    ],
+    "ingredients": [
+        "1 cup old-fashioned oats",
+        "3/4 cup all purpose flour",
+        "1/2 cup (packed) golden brown sugar",
+        "2 teaspoons instant coffee crystals",
+        "1/4 teaspoon ground allspice",
+        "1/4 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces",
+        "3/4 cup coarsely chopped walnuts",
+        "1 1/4 cups chilled whipping cream",
+        "12 tablespoons Baileys Original Irish Cream",
+        "3/4 cup (packed) golden brown sugar",
+        "6 large egg yolks",
+        "1/4 teaspoon ground nutmeg",
+        "12 tablespoons dried currants"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Nut",
+        "Dessert",
+        "Freeze/Chill",
+        "Vegetarian",
+        "St. Patrick's Day",
+        "Spring",
+        "Chill",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baileys Pudding Parfaits with Oatmeal-Walnut Crunch",
+    "url": "http://www.epicurious.com/recipes/food/views/baileys-pudding-parfaits-with-oatmeal-walnut-crunch-100970"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baileys-sundae-coffee-drink.json b/serverless-fleets/data/input/inferencing/recipes/baileys-sundae-coffee-drink.json
new file mode 100644
index 000000000..3580d26c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baileys-sundae-coffee-drink.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.",
+        "When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste."
+    ],
+    "ingredients": [
+        "12 cups brewed coffee",
+        "1 pint French vanilla ice cream",
+        "12 fluid ounces Irish cream liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bailey's Sundae Coffee Drink",
+    "url": "http://allrecipes.com/recipe/20409/baileys-sundae-coffee-drink/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baingan-bharta-eggplant-curry.json b/serverless-fleets/data/input/inferencing/recipes/baingan-bharta-eggplant-curry.json
new file mode 100644
index 000000000..779ac33e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baingan-bharta-eggplant-curry.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.",
+        "Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.",
+        "Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve."
+    ],
+    "ingredients": [
+        "1 large eggplant",
+        "2 tablespoons vegetable oil",
+        "1 teaspoon cumin seeds",
+        "1 medium onion, thinly sliced",
+        "1 tablespoon ginger garlic paste",
+        "1 tablespoon curry powder",
+        "1 tomato, diced",
+        "1/2 cup plain yogurt",
+        "1 fresh jalapeno chile pepper, finely chopped",
+        "1 teaspoon salt",
+        "1/4 bunch cilantro, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baingan Bharta (Eggplant Curry)",
+    "url": "http://allrecipes.com/recipe/47564/baingan-bharta-eggplant-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/baja-bean-salad.json
new file mode 100644
index 000000000..1f08d9e32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-bean-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, toss together the kidney beans, garbanzo beans, tomatoes, cucumber, and onion.",
+        "In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can kidney beans, drained",
+        "1 (15 ounce) can garbanzo beans, drained",
+        "1 cup chopped tomatoes",
+        "3/4 cup cucumber - peeled, seeded, and chopped",
+        "2 tablespoons diced onion",
+        "1 (6 ounce) container guacamole",
+        "1/2 cup plain yogurt",
+        "1/4 teaspoon salt",
+        "1/4 cup milk",
+        "shredded lettuce",
+        "corn tortilla chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baja Bean Salad",
+    "url": "http://allrecipes.com/recipe/14299/baja-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-fish-tacos-352509.json b/serverless-fleets/data/input/inferencing/recipes/baja-fish-tacos-352509.json
new file mode 100644
index 000000000..c355ee696
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-fish-tacos-352509.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.",
+        "Cut the mahi-mahi into 16 equal slices.",
+        "Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.",
+        "Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.",
+        "Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.",
+        "Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately."
+    ],
+    "ingredients": [
+        "2 lb mahi-mahi",
+        "1/2 cup vegetable oil",
+        "3 tbsp lime juice",
+        "5 tsp chili powder",
+        "1 1/2 tsp ground cumin",
+        "1 1/2 tsp ground coriander",
+        "1 1/2 tsp minced garlic",
+        "Salt, to taste",
+        "8 flour tortillas, 8 inches in diameter",
+        "Southwestern Slaw",
+        "1 cup Chipotle Pico de Gallo",
+        "1/2 cup Mexican Crema"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Healthy"
+    ],
+    "title": "Baja Fish Tacos",
+    "url": "http://www.epicurious.com/recipes/food/views/baja-fish-tacos-352509"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-fish-tacos-from-kraft.json b/serverless-fleets/data/input/inferencing/recipes/baja-fish-tacos-from-kraft.json
new file mode 100644
index 000000000..fbe809929
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-fish-tacos-from-kraft.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Brush fish with 1 Tbsp. lime juice; sprinkle with seasoning mix. Cooking in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Flake with fork into bite-size pieces.",
+        "Mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly.",
+        "Top tortillas with coleslaw, fish, cheese and remaining cilantro."
+    ],
+    "ingredients": [
+        "1/2 pound fresh tilapia fillets",
+        "3 tablespoons lime juice, divided",
+        "1 tablespoon TACO BELL\u00ae HOME ORIGINALS\u00ae Taco Seasoning Mix",
+        "1/3 cup KRAFT Mayo Real Mayonnaise",
+        "3 tablespoons chopped fresh cilantro, divided",
+        "3 cups coleslaw blend (cabbage slaw mix)",
+        "8 (6 inch) corn tortillas, warmed",
+        "1/2 cup KRAFT Mexican Style Shredded Four Cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baja Fish Tacos from KRAFT\u00ae",
+    "url": "http://allrecipes.com/recipe/223324/baja-fish-tacos-from-kraft/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-fish-tacos-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baja-fish-tacos-recipe.json
new file mode 100644
index 000000000..c916b3032
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-fish-tacos-recipe.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "For the sauce:\u00a0Mix all ingredients together and set aside.",
+        "Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.",
+        "Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.",
+        "Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through.",
+        "Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "1/4 cup milk",
+        "4 tablespoons lemon juice",
+        "1 teaspoon garlic salt",
+        "Oil",
+        "2 packages Tempura Batter Mix",
+        "1 can beer",
+        "1 teaspoon salt",
+        "1 teaspoon garlic powder",
+        "24 ounces boneless cod, cut into 2-inch pieces",
+        "6 corn tortillas",
+        "2 cups shredded cabbage",
+        "2 limes"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Taco Recipes",
+        "Fish",
+        "Dairy Recipes",
+        "Cod Recipes",
+        "Fruit",
+        "Lime Recipes",
+        "Cabbage Recipes",
+        "Vegetable",
+        "Corn Recipes",
+        "Main Dish Recipes",
+        "Lunch"
+    ],
+    "title": "Baja Fish Tacos",
+    "url": "http://www.foodnetwork.com/recipes/baja-fish-tacos-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-salad.json b/serverless-fleets/data/input/inferencing/recipes/baja-salad.json
new file mode 100644
index 000000000..539789f28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.",
+        "Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad."
+    ],
+    "ingredients": [
+        "Salad:",
+        "1 (12 ounce) package romaine lettuce leaves",
+        "1 large tomato, diced",
+        "1 avocado, diced",
+        "1 pickling cucumber, diced",
+        "3/4 cup crumbled feta cheese",
+        "1/4 cup diced red onion",
+        "1/4 cup white corn kernels",
+        "1/4 cup cooked black beans",
+        "1/4 cup crushed tortilla chips, or to taste",
+        "Dressing:",
+        "2 tablespoons olive oil (optional)",
+        "2 tablespoons lemon juice (optional)",
+        "1/4 teaspoon ground cumin (optional)",
+        "salt and ground black pepper to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baja Salad",
+    "url": "http://allrecipes.com/recipe/237270/baja-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-sauce-for-fish-or-shrimp-tacos.json b/serverless-fleets/data/input/inferencing/recipes/baja-sauce-for-fish-or-shrimp-tacos.json
new file mode 100644
index 000000000..f79379128
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-sauce-for-fish-or-shrimp-tacos.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.",
+        "Cover bowl with plastic wrap and refrigerate for at least 1 hour."
+    ],
+    "ingredients": [
+        "1/4 cup sour cream",
+        "1/4 cup mayonnaise",
+        "1 teaspoon lime juice",
+        "1 teaspoon finely chopped fresh cilantro",
+        "3/4 teaspoon seafood seasoning (such as Old Bay\u00ae)",
+        "1/4 teaspoon ground ancho chile pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baja Sauce for Fish or Shrimp Tacos",
+    "url": "http://allrecipes.com/recipe/238599/baja-sauce-for-fish-or-shrimp-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-sauce.json b/serverless-fleets/data/input/inferencing/recipes/baja-sauce.json
new file mode 100644
index 000000000..a0c47aad3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth.  Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl.  Season with pepper, garlic powder, and cumin.  Cover, and refrigerate for at least 3 hours to allow flavors to develop."
+    ],
+    "ingredients": [
+        "1/4 red bell pepper, seeded and chopped",
+        "1 jalapeno pepper, sliced",
+        "2 tablespoons diced onion",
+        "1 cup mayonnaise",
+        "1 tablespoon vinegar",
+        "1/4 teaspoon cracked black pepper",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon cumin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baja Sauce",
+    "url": "http://allrecipes.com/recipe/55457/baja-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-stuffed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/baja-stuffed-potatoes.json
new file mode 100644
index 000000000..0a08ffbd1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-stuffed-potatoes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Pierce each potato several times and rub generously with oil.  Bake until softened, about 45 to 55 minutes.",
+        "Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.",
+        "When the potatoes are cooked, cut a slit in the top of each one and squeeze or scoop out the flesh, leaving a 1/2 inch thick shell.  Combine the potato flesh with the cheese mixture; mix well.  Spoon the potato mixture back into the shells, and place them on a baking sheet.",
+        "Bake for 15 minutes, or until cheese is melted and golden brown."
+    ],
+    "ingredients": [
+        "6 large baking potatoes",
+        "3 tablespoons olive oil",
+        "3/4 cup sour cream",
+        "1 1/2 cups shredded pepperjack cheese",
+        "2 (11 ounce) cans Mexican-style corn, drained",
+        "2 (4 ounce) cans chopped green chile peppers, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baja Stuffed Potatoes",
+    "url": "http://allrecipes.com/recipe/21448/baja-stuffed-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-style-chicken-bowl.json b/serverless-fleets/data/input/inferencing/recipes/baja-style-chicken-bowl.json
new file mode 100644
index 000000000..55ce0f6be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-style-chicken-bowl.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.",
+        "Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "4 ounces diced cooked chicken",
+        "1/2 cup frozen corn",
+        "1 red bell pepper, sliced",
+        "salt and ground black pepper to taste",
+        "1 cup cooked brown rice",
+        "1/2 cup salsa",
+        "1/4 cup shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baja-Style Chicken Bowl",
+    "url": "http://allrecipes.com/recipe/240391/baja-style-chicken-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-style-fish-tacos-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baja-style-fish-tacos-recipe.json
new file mode 100644
index 000000000..0b0b893ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-style-fish-tacos-recipe.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "For the Beer Batter:",
+        "Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.",
+        "For Cream Sauce:",
+        "Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).",
+        "For the Fish:",
+        "In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.",
+        "On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.",
+        "Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.",
+        "*Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.",
+        "**Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 cup dark Mexican beer*",
+        "1/3 cup mayonnaise",
+        "2/3 cup Mexican crema** or sour cream",
+        "1 teaspoon grated lemon zest",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons water",
+        "Salt and freshly ground black pepper",
+        "Oil, for frying",
+        "1 cup all-purpose flour",
+        "1 teaspoon salt, plus more for seasoning",
+        "2 pounds skinned halibut cut into 5 by 1/2-inch strips",
+        "Freshly ground black pepper",
+        "Corn tortillas",
+        "2 cups shredded cabbage",
+        "2 cups tomatillo salsa (store-bought or homemade) for garnish, optional",
+        "Pickled jalapenos, for garnish, optional"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Taco Recipes",
+        "Fruit",
+        "Lemon Recipes",
+        "Fish",
+        "Halibut Recipes",
+        "Deep-Frying"
+    ],
+    "title": "Baja Style Fish Tacos",
+    "url": "http://www.foodnetwork.com/recipes/marcela-valladolid/baja-style-fish-tacos-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baja-style-fish-tacos.json b/serverless-fleets/data/input/inferencing/recipes/baja-style-fish-tacos.json
new file mode 100644
index 000000000..e3f1610f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baja-style-fish-tacos.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.",
+        "Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.",
+        "Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.",
+        "Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.",
+        "Heat the oil in a heavy skillet to 375  degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.",
+        "While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.",
+        "Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/660035.jpg",
+    "ingredients": [
+        "1/2 cup tequila",
+        "1/2 cup fresh lime juice",
+        "1/2 cup water",
+        "2 tablespoons kosher salt",
+        "2 tablespoons turbinado sugar",
+        "1 tablespoon chili powder",
+        "2 pounds cod fillet, cut into 3- by 1-inch strips",
+        "1 cup canned black beans, rinsed and drained",
+        "1 jalapeno pepper, seeded and minced (optional)",
+        "1/2 cup mayonnaise",
+        "1/2 cup sour cream",
+        "1 tablespoon chili powder",
+        "1 teaspoon cider vinegar",
+        "1/2 teaspoon kosher salt",
+        "1 teaspoon sugar",
+        "1 (12 ounce) package coleslaw mix",
+        "1 tablespoon chopped green onions",
+        "1 cup all-purpose flour",
+        "1 tablespoon chili powder",
+        "1 tablespoon baking soda",
+        "2 teaspoons kosher salt",
+        "1 cup oil for deep frying",
+        "9 corn or flour tortilla"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baja-Style Fish Tacos",
+    "url": "http://allrecipes.com/recipe/79414/baja-style-fish-tacos/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bake-sale-lemon-bars.json b/serverless-fleets/data/input/inferencing/recipes/bake-sale-lemon-bars.json
new file mode 100644
index 000000000..b43144090
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bake-sale-lemon-bars.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.",
+        "Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.",
+        "Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.",
+        "Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2/3 cup confectioners' sugar",
+        "3/4 cup butter or margarine, softened",
+        "3 eggs",
+        "1 1/2 cups white sugar",
+        "3 tablespoons all-purpose flour",
+        "1/4 cup lemon juice",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bake Sale Lemon Bars",
+    "url": "http://allrecipes.com/recipe/10756/bake-sale-lemon-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bake-sale-lemon-meringue-pie-689.json b/serverless-fleets/data/input/inferencing/recipes/bake-sale-lemon-meringue-pie-689.json
new file mode 100644
index 000000000..5639e7115
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bake-sale-lemon-meringue-pie-689.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 450\u00b0F. Unfold pie crust. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over with fork. Bake until crust is pale golden, about 12 minutes. Cool crust completely on rack.",
+        "Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat until mixture comes to boil. Whisk over medium heat until mixture comes to boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until smooth. Cool completely, stirring occasionally, about 1 hour.",
+        "Preheat oven to 350\u00b0F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition.",
+        "Spread cooled lemon filling in crust. Spoon dollops of meringue around edge of pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or spoon, swirl meringue decoratively, forming peaks. Bake pie until meringue peaks are light brown, about 12 minutes. Transfer to rack and cool completely. refrigerate pie until cold, about 1 1/2 hours. (Can be prepared 3 hours ahead. Keep refrigerated.)"
+    ],
+    "ingredients": [
+        "1 refrigerated pie crust (half of 15-ounce package), room temperature",
+        "1 teaspoon all purpose flour",
+        "1 1/4 cups plus 1/3 cup sugar",
+        "1 1/2 cups water",
+        "6 tablespoons cornstarch",
+        "5 large eggs, separated",
+        "1 tablespoon grated lemon peel",
+        "Pinch of salt",
+        "1/2 cup fresh lemon juice",
+        "2 tablespoons (1/4 stick) unsalted butter, room temperature",
+        "1/2 teaspoon cream of tartar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Lemon",
+        "Summer",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bake-Sal\u00e9 Lemon Meringue Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/bake-sale-lemon-meringue-pie-689"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bake-sale-marshmallow-treats.json b/serverless-fleets/data/input/inferencing/recipes/bake-sale-marshmallow-treats.json
new file mode 100644
index 000000000..200c08b5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bake-sale-marshmallow-treats.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Use about half the butter to generously grease a 13x9-inch baking dish.",
+        "Melt remaining butter in a non-stick stock pot over medium heat; add marshmallows and cook, stirring frequently, until the marshmallows are melted, 5 to 7 minutes. Remove pot from heat.",
+        "Stir crispy rice cereal, brown sugar and butter-flavored breakfast cereal, and fruit flavored breakfast cereal into the marshmallow mixture to coat; pour into the prepared baking dish and press flat.",
+        "Cool treats completely before cutting into 3-inch squares."
+    ],
+    "ingredients": [
+        "1/2 cup butter, divided",
+        "1 (10.5 ounce) package miniature marshmallows",
+        "2 cups crispy rice cereal (such as Rice Krispies\u00ae)",
+        "2 cups brown sugar and butter-flavored breakfast cereal (such as Cap'n Crunch\u00ae)",
+        "2 cups fruit-flavored breakfast cereal (such as Froot Loops\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bake Sale Marshmallow Treats",
+    "url": "http://allrecipes.com/recipe/234206/bake-sale-marshmallow-treats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash-by-marzetti.json b/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash-by-marzetti.json
new file mode 100644
index 000000000..da242fee0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash-by-marzetti.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Butter a shallow baking pan and add 1/4 cup water.",
+        "Place acorn squash, cut side down, into prepared pan. Bake 30 to 40 minutes or until squash is tender and easily pierced with a fork. Remove from oven.",
+        "In a medium bowl, combine butter, orange juice, spice, apples, pecans and bread and toss well to coat all.",
+        "Spoon Marzetti Old Fashioned Caramel Dip into each squash shell and spoon mixture into squash shells.",
+        "Bake for 20 minutes or until lightly brown. Serve warm."
+    ],
+    "ingredients": [
+        "1 cup Marzetti's\u00ae Old Fashioned Caramel Dip",
+        "3 acorn squash, cut into halves",
+        "2 tablespoons butter, melted",
+        "3 tablespoons orange juice",
+        "1/2 teaspoon apple pie spice blend",
+        "1 cup finely diced peeled apples",
+        "1/2 cup chopped pecans",
+        "1/2 cup bread cubes (1/4 inch)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Acorn Squash by Marzetti\u00ae",
+    "url": "http://allrecipes.com/recipe/228733/baked-acorn-squash-by-marzetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash-with-apple-stuffin.json b/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash-with-apple-stuffin.json
new file mode 100644
index 000000000..8c83c9b40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash-with-apple-stuffin.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.",
+        "Place squash, cut-side down, on baking sheet.",
+        "Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.",
+        "Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 acorn squash, halved and seeded",
+        "1 apple, diced",
+        "2 tablespoons diced celery",
+        "2 tablespoons water",
+        "2 teaspoons minced onion",
+        "2 teaspoons butter, cubed",
+        "1 teaspoon maple syrup",
+        "1 pinch ground cinnamon, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Acorn Squash with Apple Stuffing",
+    "url": "http://allrecipes.com/recipe/235677/baked-acorn-squash-with-apple-stuffin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash-with-apricot-prese.json b/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash-with-apricot-prese.json
new file mode 100644
index 000000000..0f7183474
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash-with-apricot-prese.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.",
+        "Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned."
+    ],
+    "ingredients": [
+        "1 acorn squash, halved and seeded",
+        "salt to taste",
+        "2 teaspoons butter",
+        "3 tablespoons apricot preserves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Acorn Squash with Apricot Preserves",
+    "url": "http://allrecipes.com/recipe/73843/baked-acorn-squash-with-apricot-prese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash.json b/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash.json
new file mode 100644
index 000000000..294d3e711
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-acorn-squash.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place squash in a shallow baking pan, cut side down.",
+        "Bake in preheated oven for 30 minutes, or until tender.",
+        "Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.",
+        "Bake for 20 minutes more."
+    ],
+    "ingredients": [
+        "2 acorn squash, halved and seeded",
+        "salt and pepper to taste",
+        "1/4 cup butter, diced",
+        "6 tablespoons firmly packed brown sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Acorn Squash",
+    "url": "http://allrecipes.com/recipe/24750/baked-acorn-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-alaska-peanut-smores-12058.json b/serverless-fleets/data/input/inferencing/recipes/baked-alaska-peanut-smores-12058.json
new file mode 100644
index 000000000..0b61c96d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-alaska-peanut-smores-12058.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "In a bowl stir together crumbs, butter, and 2 tablespoons sugar and reserve about one-fourth mixture. Press remaining mixture onto bottom of flameproof 8-inch-square baking pan. Bake crust 12 minutes, or until golden, and cool in pan on a rack. In a bowl stir together ice cream and peanuts and spread on crust. Sprinkle reserved crumb mixture evenly on top, pressing lightly. Freeze ice-cream mixture, covered with foil, overnight.",
+        "Preheat broiler.",
+        "In metal bowl combine egg whites and remaining 1/3 cup sugar and set over a pan of simmering water. Stir mixture just until sugar is dissolved. Remove bowl from heat and with an electric mixer beat meringue until it holds stiff glossy peaks.",
+        "Spread meringue over ice cream and broil under preheated broiler about 4 inches from heat until golden, about 30 seconds. Freeze dessert, uncovered, 30 minutes to harden meringue and if desired freeze, covered, overnight.",
+        "Cut dessert into 4 squares and halve each square diagonally into triangles."
+    ],
+    "ingredients": [
+        "1 1/2 cups graham cracker crumbs (about 1/3 pound)",
+        "3/4 stick (6 tablespoons) unsalted butter, melted",
+        "2 tablespoons plus 1/3 cup sugar",
+        "1 1/2 pints premium chocolate ice cream, softened slightly",
+        "1/2 cup salted roasted peanuts, chopped",
+        "2 large egg whites"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Chocolate",
+        "Dairy",
+        "Egg",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Broil",
+        "Peanut",
+        "Gourmet"
+    ],
+    "title": "Baked Alaska Peanut S'mores",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-alaska-peanut-smores-12058"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-aloha-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-aloha-chicken.json
new file mode 100644
index 000000000..16d300344
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-aloha-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.",
+        "Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking."
+    ],
+    "ingredients": [
+        "1/4 cup lemon juice",
+        "1/4 cup light corn syrup",
+        "2 tablespoons soy sauce",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground ginger",
+        "1/4 cup corn oil",
+        "1 (8 ounce) can crushed pineapple (not drained)",
+        "10 chicken leg quarters"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Aloha Chicken",
+    "url": "http://allrecipes.com/recipe/116113/baked-aloha-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-and-poached-tilapia.json b/serverless-fleets/data/input/inferencing/recipes/baked-and-poached-tilapia.json
new file mode 100644
index 000000000..dfca271da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-and-poached-tilapia.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.",
+        "Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.",
+        "Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes."
+    ],
+    "ingredients": [
+        "4 (4 ounce) fillets tilapia",
+        "1/4 cup fresh lemon juice",
+        "2 1/2 teaspoons ground coriander",
+        "1 1/2 teaspoons dried parsley",
+        "1 roma (plum) tomato, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked and Poached Tilapia",
+    "url": "http://allrecipes.com/recipe/153031/baked-and-poached-tilapia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-and-kale-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-and-kale-casserole.json
new file mode 100644
index 000000000..633860b30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-and-kale-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk cream of mushroom soup, yogurt, and egg together in a 9-inch square baking pan; stir in Monterey Jack cheese, kale, apples, and onion until evenly combined. Season with salt, pepper, and paprika. Cover pan with aluminum foil.",
+        "Bake in the preheated oven until casserole is warmed and bubbling, about 45 minutes."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 cup nonfat plain yogurt",
+        "1 egg, beaten",
+        "6 ounces shredded Monterey Jack cheese",
+        "10 ounces kale, chopped",
+        "2 red apples, peeled and chopped",
+        "1 slice white onion, chopped",
+        "salt and ground black pepper to taste",
+        "1 pinch paprika, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple and Kale Casserole",
+    "url": "http://allrecipes.com/recipe/234959/baked-apple-and-kale-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-casserole-with-a-cheesy-t.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-casserole-with-a-cheesy-t.json
new file mode 100644
index 000000000..cc1d520c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-casserole-with-a-cheesy-t.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat sugar and butter together in a bowl using and electric mixer until smooth and creamy; add flour. Beat mixture until just combined; fold in cheese until dough is evenly mixed.",
+        "Spread apples into a 9x13-inch baking dish. Spoon dough mixture over apples to evenly cover.",
+        "Bake in the preheated oven until golden brown, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/2 cup butter, softened",
+        "3/4 cup all-purpose flour",
+        "1/2 pound processed cheese food (such as Velveeta \u00ae), cut into small chunks",
+        "1 (16 ounce) can sliced apples, undrained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple Casserole with a Cheesy Twist",
+    "url": "http://allrecipes.com/recipe/233225/baked-apple-casserole-with-a-cheesy-t/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-chips.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-chips.json
new file mode 100644
index 000000000..65a7ce154
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-chips.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C). Line two baking sheets with parchment paper.",
+        "Whisk sugar and cinnamon together in a large bowl. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets.",
+        "Bake apples in the preheated oven until browned and just crisped, about 2 hours. Cool completely."
+    ],
+    "ingredients": [
+        "2 tablespoons white sugar",
+        "1 tablespoon ground cinnamon",
+        "4 Granny Smith apples, cored and sliced into very thin rounds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple Chips",
+    "url": "http://allrecipes.com/recipe/235537/baked-apple-chips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-cinnamon-rolls.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-cinnamon-rolls.json
new file mode 100644
index 000000000..96fa9f108
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-cinnamon-rolls.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "For sauce, whisk together all ingredients in small saucepan over medium-low heat.  Cook, stirring occasionally, for 15-20 minutes until sauce thickens.",
+        "For cinnamon rolls, preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8-inch cake pan with non-stick cooking spray. Roll out pizza dough into 8 x 12-inch rectangle with the smallest length facing you.",
+        "Combine sugars and cinnamon together in small bowl. Sprinkle evenly over dough. Pat sugar mixture gently into dough. Roll dough away from you. Dough will be about 2 inches in diameter and 12 inches long.",
+        "Cut dough into 8 equally thick slices. Place rolls in prepared cake pan and Bake for 20 minutes.",
+        "Pour sauce over rolls, and, bake for an additional 15 minutes. Let pan cool slightly on wire rack for 10 minutes. Serve."
+    ],
+    "ingredients": [
+        "Sauce:",
+        "2 tablespoons unsalted butter",
+        "1 tablespoon heavy cream",
+        "1/2 cup light brown sugar",
+        "1 cup Mott's\u00ae Original Applesauce",
+        "1/2 teaspoon vanilla extract",
+        "Rolls:",
+        "1 (13.8 ounce) can refrigerated pizza crust",
+        "1/4 cup light brown sugar",
+        "1/2 cup granulated sugar",
+        "1 1/2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple Cinnamon Rolls",
+    "url": "http://allrecipes.com/recipe/241041/baked-apple-cinnamon-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-crisp.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-crisp.json
new file mode 100644
index 000000000..3805f2bc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-crisp.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees  F. Spray 2-quart casserole dish with nonstick cooking spray. In large bowl, toss apple slices with granulated sugar, lemon juice and 2 teaspoons cinnamon. Spoon into prepared dish. Spread applesauce evenly over apple mixture.",
+        "In medium bowl, combine oats, brown sugar, flour, evaporated milk, dry milk powder and remaining 2 teaspoons cinnamon. Spread over applesauce.",
+        "Bake 35-40 minutes or until lightly browned and bubbly. Cool slightly. Serve warm. Top each serving with a dollop of yogurt."
+    ],
+    "ingredients": [
+        "1 1/2 cups Mott's\u00ae Natural Applesauce",
+        "8 cups thinly sliced unpeeled apples",
+        "2 tablespoons granulated sugar",
+        "4 1/2 teaspoons ReaLemon\u00ae Lemon Juice",
+        "4 teaspoons ground cinnamon, divided",
+        "1 cup uncooked rolled oats",
+        "1/2 cup firmly packed light brown sugar",
+        "1/3 cup all-purpose flour",
+        "1/3 cup evaporated skim milk",
+        "1/4 cup nonfat dry milk powder",
+        "1 cup vanilla nonfat yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple Crisp",
+    "url": "http://allrecipes.com/recipe/239453/baked-apple-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-french-toast-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-french-toast-casserole.json
new file mode 100644
index 000000000..23e899a15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-french-toast-casserole.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.",
+        "Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.",
+        "Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.",
+        "Stir apple mixture into the bread mixture; pour into the prepared baking dish.",
+        "Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "4 eggs, beaten",
+        "1/2 cup half-and-half",
+        "1/2 cup milk",
+        "1 tablespoon white sugar",
+        "1 tablespoon vanilla extract",
+        "1 (8 ounce) loaf French bread, cut into small cubes",
+        "1/4 cup butter",
+        "3 Granny Smith apples - peeled, cored, and cut into small dice",
+        "1/4 cup brown sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple French Toast Casserole",
+    "url": "http://allrecipes.com/recipe/239395/baked-apple-french-toast-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-pecan-maple-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-pecan-maple-pancakes.json
new file mode 100644
index 000000000..412fe1606
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-pecan-maple-pancakes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Mix together pancake mix, milk and egg until blended.  Set aside.",
+        "Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate.  Sprinkle cinnamon and pecans over apples and drizzle syrup over top.  Pour batter over apples.",
+        "Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving."
+    ],
+    "ingredients": [
+        "1 cup pancake/waffle mix",
+        "1/2 cup milk",
+        "1 egg",
+        "2 tablespoons butter, melted",
+        "1 cup apple - peeled, cored and sliced",
+        "1/2 teaspoon ground cinnamon",
+        "1/3 cup pecans, chopped",
+        "3 tablespoons maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple-Pecan Maple Pancakes",
+    "url": "http://allrecipes.com/recipe/8204/baked-apple-pecan-maple-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-raisin-and-brown-sugar-dumplings-241099.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-raisin-and-brown-sugar-dumplings-241099.json
new file mode 100644
index 000000000..c80ea34a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-raisin-and-brown-sugar-dumplings-241099.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Using melon baller, core apples, leaving bottoms intact. Place in glass pie dish, spacing apart. Microwave uncovered at 50 percent power until tender, about 10 minutes. Refrigerate 5 minutes to cool.",
+        "Meanwhile, mix brown sugar and cinnamon in small bowl. Transfer 3 tablespoons cinnamon sugar to small saucepan. Add raisins and 3 tablespoons heavy cream and stir over low heat until sugar dissolves. Combine 3 tablespoons cinnamon sugar and remaining heavy cream in medium bowl and whisk to peaks. Cover and refrigerate. Roll out each biscuit on floured surface to thin 8-inch round; brush lightly with egg. Place apple in center of each round; fill apples with raisin mixture, overfilling slightly. Pull 4 sides of dough up to top of apple (from 3, 6, 9, and 12 o'clock positions) and twist in center, making apple stem shape. Using fingertips, press seams tightly to seal. Transfer dumplings to baking sheet. Brush dumplings with egg; sprinkle with remaining cinnamon sugar.",
+        "Bake dumplings until golden, about 18 minutes. Serve with cinnamon whipped cream."
+    ],
+    "ingredients": [
+        "4 8-ounce Golden Delicious apples, peeled",
+        "1/2 cup (packed) dark brown sugar",
+        "1 1/4 teaspoons ground cinnamon",
+        "1/3 cup raisins",
+        "1 cup chilled heavy whipping cream, divided",
+        "4 purchased refrigerated uncooked large flaky biscuits (from 16.3-ounce tube), room temperature",
+        "1 large egg, beaten to blend"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "High Fiber",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Winter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Apple, Raisin, and Brown Sugar Dumplings",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apple-raisin-and-brown-sugar-dumplings-241099"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-roses.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-roses.json
new file mode 100644
index 000000000..0edb9442e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-roses.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.",
+        "Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.",
+        "Mix together sugar and cinnamon in a bowl.",
+        "Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.",
+        "Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long \"folder\" of dough with rounded edges of apple slices exposed.",
+        "Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.",
+        "Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.",
+        "Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.",
+        "Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving."
+    ],
+    "ingredients": [
+        "1 large red apple, cored and very thinly sliced",
+        "1/4 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1 sheet frozen puff pastry, thawed",
+        "1/4 cup melted butter",
+        "1 egg",
+        "2 teaspoons water",
+        "1 teaspoon confectioners' sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple Roses",
+    "url": "http://allrecipes.com/recipe/244198/baked-apple-roses/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-slices.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-slices.json
new file mode 100644
index 000000000..452eab808
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-slices.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Spread the apple slices into the bottom of a small baking dish. Whisk the water and cornstarch together in a small bowl; pour over the apple slices and gently stir. Sprinkle the sugar and cinnamon over the apple slices.",
+        "Cook in the preheated oven until the apples are tender, about 15 minutes."
+    ],
+    "ingredients": [
+        "1 Granny Smith apple - peeled, cored and sliced",
+        "2 1/2 tablespoons water",
+        "1 tablespoon cornstarch",
+        "1 1/2 tablespoons white sugar",
+        "1 pinch ground cinnamon, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple Slices",
+    "url": "http://allrecipes.com/recipe/219693/baked-apple-slices/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apple-turnovers.json b/serverless-fleets/data/input/inferencing/recipes/baked-apple-turnovers.json
new file mode 100644
index 000000000..b34e1ac92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apple-turnovers.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. Add SPLENDA(R) Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until SPLENDA(R) Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.",
+        "Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray; set aside.",
+        "Unroll piecrusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.",
+        "Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "4 Granny Smith apples, peeled and chopped",
+        "1/3 cup water",
+        "1/4 cup SPLENDA\u00ae No Calorie Sweetener, Granulated",
+        "2 tablespoons all-purpose flour",
+        "1/4 teaspoon ground cinnamon",
+        "1 (15 ounce) container refrigerated pie crusts",
+        "1 egg white, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apple Turnovers",
+    "url": "http://allrecipes.com/recipe/106426/baked-apple-turnovers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-105618.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-105618.json
new file mode 100644
index 000000000..a2490fd3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-105618.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Combine vinegar, juice, butter, and sugar in a 13- by 9-inch glass baking dish. Cut off top 3/4 inch of apples to make lids. Scoop out cores with a melon-ball cutter and replace lids. Put apples in baking dish and cover with foil. Bake in middle of oven until very tender but still intact, 1 to 1 1/4 hours.",
+        "Transfer apples to plates and boil pan juices with brandy in a saucepan until reduced to about 1 cup. Fill apples with crme fra\u00eeche and serve with sauce."
+    ],
+    "ingredients": [
+        "3 tablespoons cider vinegar",
+        "1 cup apple juice",
+        "3 tablespoons unsalted butter, cut into pieces",
+        "1/2 cup sugar",
+        "8 Gala or Golden Delicious apples",
+        "3 tablespoons brandy",
+        "1/2 cup cr\nme fra\u00eeche"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Brandy",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Baked Apples",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apples-105618"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-stuffed-with-dried-fruit-and-pecans-107429.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-stuffed-with-dried-fruit-and-pecans-107429.json
new file mode 100644
index 000000000..85e47d97c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-stuffed-with-dried-fruit-and-pecans-107429.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.",
+        "Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.",
+        "Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.",
+        "Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt."
+    ],
+    "ingredients": [
+        "4 (6-oz) red apples such as Gala or Rome Beauty",
+        "1 tablespoon fresh lemon juice",
+        "1/4 cup finely chopped dried apricots",
+        "2 tablespoons dried currants",
+        "2 tablespoons chopped pecans, toasted",
+        "2 tablespoons packed dark brown sugar",
+        "1/4 teaspoon cinnamon",
+        "1/8 teaspoon ground nutmeg",
+        "1 tablespoon unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces)",
+        "1/2 cup unfiltered apple cider",
+        "1/4 teaspoon vanilla",
+        "1/2 cup low-fat vanilla or maple yogurt",
+        "Special equipment: an apple corer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Yogurt",
+        "Currant",
+        "Apple",
+        "Apricot",
+        "Pecan",
+        "Nutmeg",
+        "Gourmet"
+    ],
+    "title": "Baked Apples Stuffed with Dried Fruit and Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apples-stuffed-with-dried-fruit-and-pecans-107429"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-stuffed-with-honey-almonds-and-ginger-232891.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-stuffed-with-honey-almonds-and-ginger-232891.json
new file mode 100644
index 000000000..38c6245ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-stuffed-with-honey-almonds-and-ginger-232891.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Combine first 5 ingredients in small bowl. Mix in cream. Let stand until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes.",
+        "Preheat oven to 350\u00b0F. Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting. Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom. Place apples upright in 8x8x2-inch glass baking dish. Spoon filling into hollow of each apple. Mound remaining filling on top of each apple (some may slide down sides). Pour juice around apples. Butter large sheet of foil. Loosely tent dish with foil, buttered side down.",
+        "Bake apples until barely tender, about 1 hour. Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer. Transfer apples and sauce to bowls. Serve with yogurt."
+    ],
+    "ingredients": [
+        "3/4 cup almonds, toasted, chopped",
+        "1/4 cup (packed) golden brown sugar",
+        "2 tablespoons honey",
+        "1 1/2 teaspoons finely grated lemon peel",
+        "1 1/4 teaspoons ground ginger",
+        "1/2 cup whipping cream",
+        "4 large (8- to 9-ounce) Fuji apples",
+        "1/4 cup apple juice (preferably unfiltered fresh)",
+        "Greek yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Yogurt",
+        "High Fiber",
+        "Apple",
+        "Almond",
+        "Fall",
+        "Honey",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Apples Stuffed with Honey, Almonds, and Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apples-stuffed-with-honey-almonds-and-ginger-232891"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-candied-fennel-and-pistachios-358133.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-candied-fennel-and-pistachios-358133.json
new file mode 100644
index 000000000..c5a6215ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-candied-fennel-and-pistachios-358133.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F with rack in middle.",
+        "Cover fennel with cold water in a medium saucepan and bring to a boil, then drain. Return fennel to saucepan and stir in sugar, water (3/4 cup), zest, and fennel seeds. Gently simmer, uncovered, until fennel is tender and translucent and liquid is syrupy, about 45 minutes. Cool fennel slightly in syrup.",
+        "Core apples from top using a melon baller, leaving about 1 inch intact at base. Arrange apples in a baking dish just large enough to hold them.",
+        "Transfer fennel with a slotted spoon to a bowl (reserve syrup and zest) and add pistachios and raisins. Finely chop zest and stir into fennel mixture. Fill apples with some of mixture, reserving remainder.",
+        "Stir 1 tablespoon lemon juice into reserved fennel syrup and pour over apples. Add butter to baking dish and bake apples, covered with foil, 25 minutes. Uncover and bake, basting occasionally, until tender, about 25 minutes more.",
+        "Stir remaining fennel mixture and lemon juice to taste into syrup in dish. Serve over apples."
+    ],
+    "ingredients": [
+        "1/2 fennel bulb, cut into 1/4-inch pieces",
+        "3/4 cup sugar",
+        "3/4 cup water",
+        "3 (3-inch-long) strips lemon zest",
+        "1 teaspoon fennel seeds",
+        "4 Gala apples",
+        "1/3 cup shelled pistachios, coarsely chopped",
+        "3 tablespoons golden raisins",
+        "2 to 3 tablespoons fresh lemon juice, divided",
+        "2 tablespoons unsalted butter, cut into pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Raisin",
+        "Apple",
+        "Pistachio",
+        "Fennel",
+        "Fall",
+        "Healthy",
+        "Party",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Apples with Candied Fennel and Pistachios",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apples-with-candied-fennel-and-pistachios-358133"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-candied-walnuts-230775.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-candied-walnuts-230775.json
new file mode 100644
index 000000000..0f10450f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-candied-walnuts-230775.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 450\u00b0F. Oil a baking sheet.",
+        "Halve apples lengthwise and remove core with a melon-ball cutter or a paring knife. Melt butter in a 10-inch heavy ovenproof skillet over moderate heat and sprinkle with 1/2 tablespoon sugar. Arrange apple halves, cut sides down, on sugar and cook, undisturbed, until sugar begins to caramelize, 3 to 5 minutes. Transfer skillet to oven and bake apples until tender, about 15 minutes.",
+        "While apples are baking, cook remaining 1/4 cup sugar with salt in a dry 7- to 8-inch heavy skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes more. Remove from heat. Add walnuts, stirring to coat, then pour onto baking sheet and cool 10 minutes. Break nuts into small pieces if necessary.",
+        "Stir together yogurt and 2 teaspoons honey.",
+        "Serve apples, cut sides up, topped with yogurt and nuts. Drizzle with additional honey if desired."
+    ],
+    "ingredients": [
+        "2 Gala or Golden Delicious apples",
+        "1/2 tablespoon unsalted butter",
+        "1/4 cup plus 1/2 tablespoon sugar",
+        "1/4 teaspoon salt",
+        "1/2 cup walnut pieces, toasted",
+        "1/4 cup thick yogurt (preferably Greek), sour cream, or cr\u00e8me fra\u00eeche",
+        "2 teaspoons honey plus additional (optional) for drizzling"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Yogurt",
+        "Apple",
+        "Walnut",
+        "Fall",
+        "Honey",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Apples with Candied Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apples-with-candied-walnuts-230775"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-cranberries-raisins-and-apricots-231306.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-cranberries-raisins-and-apricots-231306.json
new file mode 100644
index 000000000..4fb4c48bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-cranberries-raisins-and-apricots-231306.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Remove stems from apples.Using melon baller, scoop out core of each apple, making 1-inch-wide hollow center but leaving bottom of apple intact. Make 1/8-inch-deep cut in skin around center of each apple. Arrange apples, hollowed side up, in 8x8x2-inch glass baking dish.",
+        "Mix raisins, cranberries, sugar, apricots, and 1/2 teaspoon allspice in small bowl. Pack fruit mixture into hollows of apples. Sprinkle any remaining fruit mixture around apples in dish. Drizzle butter into filling and around apples in dish. Pour sparkling juice and cranberry concentrate into dish. Sprinkle remaining 1/4 teaspoon allspice into dish. Bake apples uncovered until tender, occasionally basting with cranberry juice mixture, about 1 hour 10 minutes.",
+        "Transfer apples to 4 bowls. Pour juices from dish into medium saucepan and boil until thick enough to coat spoon, about 4 minutes. Spoon sauce over apples."
+    ],
+    "ingredients": [
+        "4 large Golden Delicious apples",
+        "1/2 cup golden raisins",
+        "1/2 cup dried cranberries",
+        "1/3 cup (packed) golden brown sugar",
+        "1/4 cup chopped dried apricots",
+        "3/4 teaspoon ground allspice, divided",
+        "1/4 cup (1/2 stick) unsalted butter, melted",
+        "2 cups sparkling apple-cranberry juice",
+        "1/4 cup frozen concentrated cranberry juice cocktail, thawed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Low Fat",
+        "Quick & Easy",
+        "Cranberry",
+        "Raisin",
+        "Apple",
+        "Apricot",
+        "Fall",
+        "Winter",
+        "Healthy",
+        "California",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Apples with Cranberries, Raisins, and Apricots",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apples-with-cranberries-raisins-and-apricots-231306"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-dates-almonds-and-rum-15549.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-dates-almonds-and-rum-15549.json
new file mode 100644
index 000000000..abfc78807
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-dates-almonds-and-rum-15549.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Mix 1/4 cup butter, rum and juice in 8 x 8 x 2-inch glass baking dish. Mix sugar, egg yolks, 1 tablespoon cream, ginger, flour, lemon peel and 1 1/2 tablespoons butter in small bowl until smooth. Mix in almonds and dates.",
+        "Using melon baller, scoop out stem end and entire core of apples, being careful to leave bottom intact. Using vegetable peeler, remove 1-inch-wide strip of peel from around top of cavity. Pack cavities to top with almond mixture. Arrange apples in prepared dish. Brush exposed apple surfaces with additional melted butter.",
+        "Bake until tester inserted into apple meets little resistance, brushing occasionally with juices and covering loosely with foil if filling is browning too quickly, about 45 minutes. Serve warm with whipped cream."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) plus 1 1/2 tablespoons unsalted butter, melted",
+        "1/4 cup dark rum",
+        "1/4 cup apple juice",
+        "1/2 cup (packed) golden brown sugar",
+        "2 large egg yolks",
+        "1 tablespoon whipping cream",
+        "2 teaspoons minced peeled fresh ginger",
+        "2 teaspoons all purpose flour",
+        "1 teaspoon grated lemon peel",
+        "1/2 cup almonds, toasted, finely chopped",
+        "6 pitted dates, chopped",
+        "4 large Golden Delicious apples (about 2 pounds)",
+        "Additional melted butter",
+        "Whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Dessert",
+        "Bake",
+        "High Fiber",
+        "Date",
+        "Apple",
+        "Almond",
+        "Fall"
+    ],
+    "title": "Baked Apples with Dates, Almonds and Rum",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apples-with-dates-almonds-and-rum-15549"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-mint.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-mint.json
new file mode 100644
index 000000000..ef65a4556
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-mint.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.",
+        "Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.",
+        "Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender."
+    ],
+    "ingredients": [
+        "4 Red Delicious apples",
+        "1/2 cup raisins",
+        "1/4 cup brown sugar",
+        "1 tablespoon chopped fresh mint leaves",
+        "4 teaspoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apples with Mint",
+    "url": "http://allrecipes.com/recipe/18375/baked-apples-with-mint/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-oatmeal-filling.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-oatmeal-filling.json
new file mode 100644
index 000000000..c99abd592
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-oatmeal-filling.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.",
+        "Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.",
+        "Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes."
+    ],
+    "ingredients": [
+        "4 apples",
+        "1 cup rolled oats",
+        "1/4 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apples with Oatmeal Filling",
+    "url": "http://allrecipes.com/recipe/245153/baked-apples-with-oatmeal-filling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-raisins-4966.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-raisins-4966.json
new file mode 100644
index 000000000..1f3328a59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-raisins-4966.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.",
+        "Stir raisins and sugar in small bowl to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour juice over and around apples. Dot apples with butter.",
+        "Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.",
+        "Transfer apples to bowls. Spoon pan juices over and serve warm."
+    ],
+    "ingredients": [
+        "6 7- to 8-ounce baking apples (such as Golden Delicious, Braeburn or Rome Beauty)",
+        "1 1/4 cups golden raisins",
+        "3/4 cup (packed) golden brown sugar",
+        "1 cup apple juice",
+        "1/4cup (1/2 stick) unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Back to School",
+        "Dried Fruit",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Winter",
+        "Party"
+    ],
+    "title": "Baked Apples with Raisins",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apples-with-raisins-4966"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-sweet-potato-stuffi.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-sweet-potato-stuffi.json
new file mode 100644
index 000000000..44e52eede
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-sweet-potato-stuffi.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.",
+        "Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.",
+        "Mix together the sweet potatoes, brown sugar, pineapple and pecans.",
+        "Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.",
+        "Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown."
+    ],
+    "ingredients": [
+        "6 baking apples - peeled and cored",
+        "1/2 cup cinnamon red hot candies",
+        "1 cup water",
+        "1 (29 ounce) can sweet potatoes, drained",
+        "1/3 cup packed brown sugar",
+        "1/2 cup crushed pineapple, drained",
+        "1/4 cup chopped pecans",
+        "6 large marshmallows"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apples with Sweet Potato Stuffing",
+    "url": "http://allrecipes.com/recipe/9544/baked-apples-with-sweet-potato-stuffi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-toffee-bourbon-and-molasses-104152.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-toffee-bourbon-and-molasses-104152.json
new file mode 100644
index 000000000..a6587df33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples-with-toffee-bourbon-and-molasses-104152.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact. Stand apples in 11x7x2-inch baking dish. Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.",
+        "Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream."
+    ],
+    "ingredients": [
+        "6 7- to 8-ounce Golden Delicious apples",
+        "6 tablespoons toffee bits (such as Skor)",
+        "3 tablespoons bourbon",
+        "3 tablespoons unsalted butter",
+        "1 1/2 cups apple cider",
+        "3 tablespoons mild-flavored (light) molasses",
+        "1 tablespoon sugar",
+        "1/4 teaspoon ground ginger",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Fruit Juice",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Fall",
+        "Winter",
+        "Molasses",
+        "Massachusetts",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Apples with Toffee, Bourbon and Molasses",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-apples-with-toffee-bourbon-and-molasses-104152"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apples.json b/serverless-fleets/data/input/inferencing/recipes/baked-apples.json
new file mode 100644
index 000000000..24b2e2235
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apples.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Scoop out the core from top of the apple, leaving a well.  Do not cut all the way through.  Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter.  Place in a shallow baking dish and sprinkle with cinnamon.",
+        "Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender."
+    ],
+    "ingredients": [
+        "4 tart green apples",
+        "1/2 cup brown sugar",
+        "4 tablespoons butter",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apples",
+    "url": "http://allrecipes.com/recipe/21127/baked-apples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apricot-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-apricot-chicken.json
new file mode 100644
index 000000000..0663bdfb8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apricot-chicken.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl combine the jam, dressing and soup mix. Mix together.",
+        "Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes."
+    ],
+    "ingredients": [
+        "12 chicken thighs",
+        "1 cup apricot preserves",
+        "1 cup French dressing",
+        "1 (1 ounce) package dry onion soup mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Apricot Chicken",
+    "url": "http://allrecipes.com/recipe/8840/baked-apricot-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-apricot-rosemary-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-apricot-rosemary-chicken.json
new file mode 100644
index 000000000..66a2112cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-apricot-rosemary-chicken.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.",
+        "Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.",
+        "Preheat the oven to 375 degrees F.",
+        "Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired."
+    ],
+    "ingredients": [
+        "10 ounces apricot jam",
+        "1/4 cup olive oil",
+        "2 1/2 tablespoons country Dijon mustard",
+        "2 tablespoons honey",
+        "1 tablespoon low-sodium soy sauce",
+        "2 teaspoons freshly grated orange zest (from about 2 oranges), plus orange wedges, for garnish, optional",
+        "3 to 4 garlic cloves, crushed",
+        "3 to 4 branches fresh rosemary, leaves stripped and chopped",
+        "Salt and freshly ground black pepper",
+        "4 boneless, skinless chicken breasts"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Apricot",
+        "Fruit",
+        "Chicken",
+        "Poultry Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Baked Apricot Rosemary Chicken",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/baked-apricot-rosemary-chicken"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-artichoke-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-artichoke-dip.json
new file mode 100644
index 000000000..e489f73a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-artichoke-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, combine the mayonnaise, crushed garlic, parmesan cheese, artichoke hearts and Worcestershire sauce. Pour into a baking dish and top with cayenne pepper and parsley flakes.",
+        "Bake in the preheated oven, approximately 30 to 45 minutes, until hot and bubbly.  Serve with tortilla chips, crackers or veggies."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3313&h=1735&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1294063.jpg",
+    "ingredients": [
+        "2 cups mayonnaise",
+        "2 cloves crushed garlic",
+        "2 cups grated Parmesan cheese",
+        "2 (6.5 ounce) jars marinated artichoke hearts, chopped",
+        "1 dash Worcestershire sauce",
+        "ground cayenne pepper to taste",
+        "1 teaspoon dried parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Artichoke Dip",
+    "url": "http://allrecipes.com/recipe/20470/baked-artichoke-dip/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-artichokes-stuffed-with-anchovies-and-garlic-106486.json b/serverless-fleets/data/input/inferencing/recipes/baked-artichokes-stuffed-with-anchovies-and-garlic-106486.json
new file mode 100644
index 000000000..c92c83d53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-artichokes-stuffed-with-anchovies-and-garlic-106486.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Place bread in medium bowl. Pour warm water over; soak 5 minutes. Drain, then squeeze bread dry. Return bread to same bowl. Add 1/2 cup oil, purchased breadcrumbs, mint, capers, anchovies, and chopped garlic; blend well. Season stuffing with salt and pepper. Preheat oven to 375\u00b0F. Fill large bowl with water. Squeeze in juice from lemon. Cut off all but 1 1/2 inches of stem from 1 artichoke. Peel stem with vegetable peeler. Starting at bottom of artichoke, snap off outer 3 rows of leaves. Cut off top 1/3 of artichoke. Spread leaves, exposing center. Remove center leaves and bristly choke. Place artichoke in lemon water. Repeat with remaining artichokes.",
+        "Pour cold water into 13x9x2-inch glass baking dish to reach depth of 1/2 inch. Add halved garlic. Drain artichokes. Pack centers with stuffing. Place artichokes, stuffed side down, in prepared dish. Drizzle with 1/4 cup oil; sprinkle with salt and pepper. Cover dish. Bake until tester inserted into artichoke bottoms meets no resistance, about 1 hour 15 minutes. Place artichokes on platter. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "4 ounces French bread (1/4 of 1-pound loaf), crusts removed, bread torn into pieces",
+        "3/4 cup extra-virgin olive oil",
+        "1/2 cup purchased unseasoned dry breadcrumbs",
+        "6 tablespoons chopped fresh mint",
+        "1/4 cup drained capers",
+        "6 anchovy fillets, finely chopped",
+        "6 garlic cloves; 4 chopped, 2 halved",
+        "1 lemon, halved",
+        "6 medium artichokes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Garlic",
+        "Side",
+        "Bake",
+        "Artichoke",
+        "Spring",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Artichokes Stuffed with Anchovies and Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-artichokes-stuffed-with-anchovies-and-garlic-106486"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-artichokes.json b/serverless-fleets/data/input/inferencing/recipes/baked-artichokes.json
new file mode 100644
index 000000000..3ec295ba8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-artichokes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray.",
+        "Mix bread crumbs, Parmesan cheese, and parsley together in a bowl. Stir olive oil, lemon juice, lemon zest, and garlic together in a separate bowl.",
+        "Spread artichoke hearts into bottom of prepared baking dish. Pour olive oil mixture over artichokes and stir to coat. Spread bread crumb mixture over the artichokes.",
+        "Bake in preheated oven until hot in the center and the bread crumb layer is golden brown, 15 to 20 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2305&h=1207&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7573553.jpg",
+    "ingredients": [
+        "1 serving cooking spray",
+        "\u00bd cup Italian-seasoned bread crumbs",
+        "\u00bd cup grated Parmesan cheese",
+        "\u00bc cup chopped fresh parsley",
+        "\u00bc cup extra-virgin olive oil",
+        "\u00bc cup lemon juice",
+        "2 teaspoons lemon zest",
+        "2 cloves garlic, minced",
+        "2 (14 ounce) cans artichoke hearts, rinsed and drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Artichokes",
+    "url": "http://allrecipes.com/recipe/221944/baked-artichokes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-asian-style-honey-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-asian-style-honey-chicken.json
new file mode 100644
index 000000000..42b87e7a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-asian-style-honey-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately."
+    ],
+    "ingredients": [
+        "1 (3 pound) whole chicken, cut into pieces",
+        "3 tablespoons chopped onion",
+        "2 tablespoons soy sauce",
+        "1 tablespoon minced fresh ginger root",
+        "1 teaspoon minced garlic",
+        "2 tablespoons honey",
+        "1/4 cup chopped green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Asian-Style Honey Chicken",
+    "url": "http://allrecipes.com/recipe/15005/baked-asian-style-honey-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-asparagus-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-asparagus-casserole.json
new file mode 100644
index 000000000..4926caaec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-asparagus-casserole.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Coat a baking dish with melted butter and arrange asparagus in a single layer. Sprinkle onion, celery, bread crumbs, Parmesan cheese, salt, pepper, oregano, and thyme over asparagus; top with tomato slices.",
+        "Bake in the preheated oven until asparagus is tender and top is golden brown, about 45 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter, melted",
+        "1 pound fresh asparagus, trimmed",
+        "2 tablespoons diced onion",
+        "2 tablespoons diced celery",
+        "2 tablespoons dry bread crumbs",
+        "2 tablespoons grated Parmesan cheese",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon dried oregano",
+        "1/4 teaspoon ground thyme",
+        "2 slices tomato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Asparagus Casserole",
+    "url": "http://allrecipes.com/recipe/246540/baked-asparagus-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-asparagus-leek.json b/serverless-fleets/data/input/inferencing/recipes/baked-asparagus-leek.json
new file mode 100644
index 000000000..cf5bbc554
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-asparagus-leek.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 300\u00b0F. Generously coat the cups of a 12-cup miniature muffin pan with butter.",
+        "Thinly slice the asparagus spears crosswise, keeping the tips whole. Set the asparagus tips aside.",
+        "In a saut\u00e9 pan over medium-low heat, melt 2 tsp. of the butter. Add the sliced asparagus and the leek and cook gently, stirring often, until just softened slightly, 1 to 2 minutes. Transfer to a small bowl and let cool.",
+        "Crumble the goat cheese into another bowl. Add the ricotta cheese and egg and mash together with a fork until well combined, then mix in the cooled vegetables. Divide the filling evenly among the prepared muffin cups. Bake the \u201cbites\u201d until puffed and lightly golden on top, 20 to 25 minutes.",
+        "Meanwhile, cut each asparagus tip in half lengthwise. In a small nonstick fry pan over low heat, melt the remaining 1/2 tsp. butter. Add the asparagus tips and saut\u00e9 until just tender, about 1 minute. Transfer to a small bowl.",
+        "When the bites are done, transfer the pan to a wire rack. Run a table knife around the inside of each cup to loosen the edges and let cool slightly. Invert a large plate or tray over the muffin pan, invert the pan and plate together and lift off the pan.",
+        "Arrange the bites on a platter or individual plates and top each with an asparagus-tip half. Serve warm or at room temperature. Makes 12 bites; serves 6 to 12.",
+        "Adapted from Williams-Sonoma",
+        "New Flavors for Appetizers",
+        ", by Amy Sherman (Oxmoor House, 2008)."
+    ],
+    "ingredients": [
+        "2 1/2 tsp. unsalted butter, plus more for greasing",
+        "6 asparagus spears, tough ends trimmed",
+        "1 leek, halved lengthwise and rinsed well, white and light green portions finely chopped",
+        "2 oz. fresh goat cheese",
+        "1/2 cup whole-milk ricotta cheese",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Baked Asparagus, Leek and Goat Cheese Bites",
+    "url": "http://www.williams-sonoma.com/recipe/baked-asparagus-leek.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-asparagus-with-balsamic-butter.json b/serverless-fleets/data/input/inferencing/recipes/baked-asparagus-with-balsamic-butter.json
new file mode 100644
index 000000000..638264d28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-asparagus-with-balsamic-butter.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.",
+        "Bake asparagus 12 minutes in the preheated oven, or until tender.",
+        "Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve."
+    ],
+    "ingredients": [
+        "1 bunch fresh asparagus, trimmed",
+        "cooking spray",
+        "salt and pepper to taste",
+        "2 tablespoons butter",
+        "1 tablespoon soy sauce",
+        "1 teaspoon balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Asparagus with Balsamic Butter Sauce",
+    "url": "http://allrecipes.com/recipe/59671/baked-asparagus-with-balsamic-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-autumn-veggighetti.json b/serverless-fleets/data/input/inferencing/recipes/baked-autumn-veggighetti.json
new file mode 100644
index 000000000..f542306ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-autumn-veggighetti.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.",
+        "Place carrots, zucchini, and sweet potato in a large bowl; stir in olive oil, butter, lemon juice, and lemon zest until combined; season with salt and pepper. Pour vegetable mixture into prepared baking dish.",
+        "Bake in the preheated oven 10 minutes; toss mixture again. Continue baking until vegetables are tender, about 10 minutes more. Transfer vegetables to individual serving bowls; sprinkle with parsley."
+    ],
+    "ingredients": [
+        "2 large carrots, cut into spirals using a spiral slicer",
+        "1 zucchini, cut into spirals using a spiral slicer",
+        "1 small sweet potato, cut into spirals using a spiral slicer",
+        "2 tablespoons olive oil, or as needed",
+        "1 tablespoon butter, cut into small pieces",
+        "1 tablespoon lemon juice",
+        "2 teaspoons lemon zest, or to taste",
+        "salt and ground black pepper to taste",
+        "1 1/2 teaspoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Autumn Veggighetti",
+    "url": "http://allrecipes.com/recipe/244946/baked-autumn-veggighetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-baby-back-ribs-with-lemon-confit-marinade-109164.json b/serverless-fleets/data/input/inferencing/recipes/baked-baby-back-ribs-with-lemon-confit-marinade-109164.json
new file mode 100644
index 000000000..9621bc882
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-baby-back-ribs-with-lemon-confit-marinade-109164.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon. Place lemons in microwave-safe bowl (such as souffl\u00e9 dish). Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes. Uncover and cool lemons 15 minutes. Cut lemons in half. Squeeze juice into strainer set over small bowl; reserve juice. Scoop out and discard lemon pulp and white pith from halves; reserve rinds.",
+        "Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste. Generously smear paste on both sides of baby back ribs. Arrange ribs, meaty side up, on 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate overnight.",
+        "Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350\u00b0F. Scrape some of marinade off ribs. Place baking sheets with ribs in oven. Bake ribs 30 minutes. Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer. Let ribs stand 15 minutes. Transfer to work surface and cut racks between bones into individual ribs. Pile ribs onto platter and serve."
+    ],
+    "ingredients": [
+        "4 large lemons",
+        "8 large garlic cloves, peeled",
+        "1/4 cup olive oil",
+        "3 tablespoons chopped fresh thyme",
+        "3 tablespoons (scant) coarsely chopped fresh rosemary",
+        "2 tablespoons fennel seeds, ground",
+        "2 tablespoons coarse kosher salt",
+        "1 tablespoon freshly ground black pepper",
+        "1 tablespoon (packed) golden brown sugar",
+        "5 pounds meaty baby back pork ribs (about 4 large racks)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Citrus",
+        "Bake",
+        "Marinate",
+        "Quick & Easy",
+        "Pork Rib",
+        "Winter",
+        "Thyme",
+        "Potluck"
+    ],
+    "title": "Baked Baby Back Ribs with Lemon Confit Marinade",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-baby-back-ribs-with-lemon-confit-marinade-109164"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bacon-jalapeno-wraps.json b/serverless-fleets/data/input/inferencing/recipes/baked-bacon-jalapeno-wraps.json
new file mode 100644
index 000000000..67b1676ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bacon-jalapeno-wraps.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.",
+        "Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese",
+        "12 fresh jalapeno peppers, halved lengthwise and seeded",
+        "6 slices bacon, cut into halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Bacon Jalapeno Wraps",
+    "url": "http://allrecipes.com/recipe/228679/baked-bacon-jalapeno-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bacon-macaroni-and-cheese-casse.json b/serverless-fleets/data/input/inferencing/recipes/baked-bacon-macaroni-and-cheese-casse.json
new file mode 100644
index 000000000..415fd853e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bacon-macaroni-and-cheese-casse.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray 8x8-inch casserole dish with cooking oil.",
+        "Prepare Macaroni & Cheese according to package directions. Stir in cream cheese and Cheddar cheese. Add broccoli. Pour mixture into prepared baking dish.",
+        "Combine panko and bacon crumbles; sprinkle over the mac & cheese.",
+        "Bake until topping is golden brown, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 (6 ounce) box Horizon\u00ae ClassicMac\u2122 Macaroni & Mild Cheddar Cheese",
+        "4 ounces Horizon\u00ae Organic cream cheese",
+        "1/4 cup Horizon\u00ae Organic reduced fat milk",
+        "2 tablespoons Horizon\u00ae Organic unsalted butter",
+        "1/2 cup Horizon\u00ae Organic Shreds shredded Cheddar cheese",
+        "1 cup frozen chopped broccoli, thawed",
+        "1/2 cup cooked crumbled bacon",
+        "1 cup herb-seasoned panko"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Bacon Macaroni and Cheese Casserole",
+    "url": "http://allrecipes.com/recipe/241904/baked-bacon-macaroni-and-cheese-casse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-baconnaise-jalapeno-poppers.json b/serverless-fleets/data/input/inferencing/recipes/baked-baconnaise-jalapeno-poppers.json
new file mode 100644
index 000000000..055defddc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-baconnaise-jalapeno-poppers.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix cream cheese and bacon-flavored mayonnaise together in a bowl. Fill each jalapeno pepper half with cream cheese mixture. Wrap each filled pepper with a bacon slice, securing with a toothpick if needed. Arrange peppers in a baking dish.",
+        "Bake in the preheated oven until bacon is crisp and peppers are tender, about 1 hour. Transfer peppers to a serving plate and allow to cool, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "2 tablespoons bacon-flavored mayonnaise (such as Baconnaise\u00ae)",
+        "6 jalapeno pepper, halved lengthwise",
+        "12 slices bacon",
+        "12 toothpicks (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Baconnaise Jalapeno Poppers",
+    "url": "http://allrecipes.com/recipe/242322/baked-baconnaise-jalapeno-poppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-banana-fritters.json b/serverless-fleets/data/input/inferencing/recipes/baked-banana-fritters.json
new file mode 100644
index 000000000..a705a634f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-banana-fritters.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Combine bread crumbs, coconut, sugar, and cinnamon together in a bowl. Beat egg white in a small bowl until frothy. Dip each banana piece in egg white and press into bread crumb mixture. Place the breaded bananas on prepared baking sheet; do not stack.",
+        "Bake in preheated oven until golden brown, about 10 minutes."
+    ],
+    "ingredients": [
+        "1/3 cup dry bread crumbs",
+        "2 tablespoons dry shredded coconut",
+        "1 teaspoon white sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1 egg white",
+        "2 bananas, cut into bite-size pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Banana Fritters",
+    "url": "http://allrecipes.com/recipe/246231/baked-banana-fritters/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-banana-pudding-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-banana-pudding-recipe.json
new file mode 100644
index 000000000..eac44d7fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-banana-pudding-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat the oven to 400 degrees F.",
+        "Toss the banana slices and lemon juice in a small bowl and set aside.",
+        "Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.",
+        "Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.",
+        "Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days."
+    ],
+    "ingredients": [
+        "3 ripe bananas, peeled and sliced into 1/4-inch rounds",
+        "1 tablespoon freshly squeezed lemon juice",
+        "1/2 cup granulated sugar, plus 2 tablespoons",
+        "1/3 cup all-purpose flour",
+        "1/4 teaspoon kosher salt",
+        "4 large eggs, separated",
+        "2 cups half-and-half",
+        "1/2 teaspoon vanilla extract",
+        "45 vanilla wafers",
+        "1 pinch cream of tartar"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Banana Pudding",
+        "Banana",
+        "Fruit",
+        "Pudding Recipes"
+    ],
+    "title": "Baked Banana Pudding",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/baked-banana-pudding-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-banana-stuffed-french-toast-4388.json b/serverless-fleets/data/input/inferencing/recipes/baked-banana-stuffed-french-toast-4388.json
new file mode 100644
index 000000000..5223fcc92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-banana-stuffed-french-toast-4388.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices. Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.",
+        "Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes. Transfer to plates. Dust with powdered sugar. Garnish with strawberries. Serve with maple syrup, if desired."
+    ],
+    "ingredients": [
+        "4 ripe bananas, peeled, each cut into 4 pieces",
+        "8 thin slices light (reduced-fat) mixed-grain bread",
+        "1/2 cup nonfat milk",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "Pinch of ground cinnamon",
+        "Nonstick vegetable oil spray",
+        "Powdered sugar",
+        "8 large strawberries",
+        "Pure maple syrup (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Kid-Friendly",
+        "Strawberry",
+        "Banana",
+        "Healthy",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Banana-Stuffed French Toast",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-banana-stuffed-french-toast-4388"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bananas-235198.json b/serverless-fleets/data/input/inferencing/recipes/baked-bananas-235198.json
new file mode 100644
index 000000000..f3c13d92f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bananas-235198.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 400\u00b0F. Peel the bananas and slice in half lengthwise. Lay the pieces into a buttered 9x13x2-inch ovenproof dish. Pour the lime juice and rum evenly over the bananas. Sprinkle on the cinnamon, nutmeg, and brown sugar. Dot on the butter, if using, and bake for 10 to 15 minutes. Serve hot, topped with a tablespoon of fresh cream or ice cream."
+    ],
+    "ingredients": [
+        "2 bananas",
+        "Juice of 1 lime",
+        "1 tablespoon dark rum",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon ground nutmeg",
+        "1 tablespoon dark brown sugar",
+        "1 tablespoon butter (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Banana",
+        "Spice",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Bananas",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-bananas-235198"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bananas-with-chocolate-11108.json b/serverless-fleets/data/input/inferencing/recipes/baked-bananas-with-chocolate-11108.json
new file mode 100644
index 000000000..d7a6d6f1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bananas-with-chocolate-11108.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Divide half of the banana slices between two 1-cup ramekins and sprinkle half of chocolate over them. Arrange remaining banana slices over chocolate and top with remaining chocolate.",
+        "In a bowl stir together cream and vanilla and pour over mixtures. Bake desserts in middle of oven 10 minutes."
+    ],
+    "ingredients": [
+        "2 small bananas, peeled and sliced thin crosswise",
+        "2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine",
+        "1/4 cup heavy cream",
+        "1/8 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Low Sodium",
+        "Wheat/Gluten-Free",
+        "Banana",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Bananas with Chocolate",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-bananas-with-chocolate-11108"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bananas.json b/serverless-fleets/data/input/inferencing/recipes/baked-bananas.json
new file mode 100644
index 000000000..360f2a6b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bananas.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.",
+        "Arrange banana halves in the prepared baking dish. Drizzle maple syrup over bananas and top with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil.",
+        "Bake in the preheated oven until heated through, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "4 firm bananas, peeled and halved lengthwise",
+        "1/4 cup maple syrup (optional)",
+        "1 tablespoon ground cinnamon",
+        "1 (1 inch) piece fresh ginger, grated",
+        "1 1/2 teaspoons ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Bananas",
+    "url": "http://allrecipes.com/recipe/256723/baked-bananas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bar-be-que-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-bar-be-que-chicken.json
new file mode 100644
index 000000000..6a2da50d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bar-be-que-chicken.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).",
+        "Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C).  Remove and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F700228.jpg",
+    "ingredients": [
+        "1 (2 to 3 pound) whole chicken, cut into pieces",
+        "2 teaspoons garlic powder",
+        "1\u2009\u00bd cups prepared barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Bar-be-Que Chicken",
+    "url": "http://allrecipes.com/recipe/8619/baked-bar-be-que-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bbq-baby-back-ribs.json b/serverless-fleets/data/input/inferencing/recipes/baked-bbq-baby-back-ribs.json
new file mode 100644
index 000000000..69aa1f258
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bbq-baby-back-ribs.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.",
+        "Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.",
+        "Generously apply coating of dry rub to all sides of rib rack.",
+        "With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.",
+        "Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.",
+        "Increase oven temperature to 350 degrees F (175 degrees C).",
+        "Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.",
+        "Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.",
+        "Cut rack into individual rib segments and serve with more barbeque sauce."
+    ],
+    "ingredients": [
+        "1/2 cup ancho chile powder",
+        "1/4 cup white sugar",
+        "1/4 cup brown sugar",
+        "1/4 cup salt",
+        "2 tablespoons freshly ground black pepper",
+        "1 tablespoon ground cumin",
+        "1 teaspoon dry mustard",
+        "1 teaspoon ground cayenne pepper",
+        "1/2 teaspoon ground dried chipotle pepper",
+        "1 rack baby back pork ribs",
+        "1 cup barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked BBQ Baby Back Ribs",
+    "url": "http://allrecipes.com/recipe/220987/baked-bbq-baby-back-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bbq-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/baked-bbq-chicken-wings.json
new file mode 100644
index 000000000..81f2eb5ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bbq-chicken-wings.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil and lightly brush with 1 teaspoon oil.",
+        "Place wings in a single layer on the prepared pan, skin-side up, with a little space between each wing. Brush the top of each wing with the 1/3 cup oil. Brush hot sauce over the oil layer.",
+        "Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 1/2 to 1 3/4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).",
+        "Remove pan from oven and soak up excess grease with paper towels. Spread barbeque sauce over top side of wings.",
+        "Return wings to oven and bake for 5 minutes. Spread a second layer of barbeque sauce over wings; bake for 5 minutes more."
+    ],
+    "ingredients": [
+        "1 teaspoon vegetable oil",
+        "32 frozen chicken wings (such as Costco\u00ae), defrosted",
+        "1/3 cup vegetable oil",
+        "2 tablespoons hot sauce (such as Frank's RedHot \u00ae) (optional)",
+        "3/4 cup barbeque sauce, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked BBQ Chicken Wings",
+    "url": "http://allrecipes.com/recipe/256354/baked-bbq-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bbq-fried-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-bbq-fried-chicken.json
new file mode 100644
index 000000000..6813f8d21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bbq-fried-chicken.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.",
+        "Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.",
+        "Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.",
+        "Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken."
+    ],
+    "ingredients": [
+        "3 pounds skinless, boneless chicken breast halves - cut into strips",
+        "3 eggs",
+        "1 cup water",
+        "1/2 cup milk",
+        "2 tablespoons salt",
+        "2 tablespoons black pepper",
+        "6 cups all-purpose flour",
+        "1/4 cup salt",
+        "5 teaspoons black pepper",
+        "2 tablespoons minced garlic",
+        "2 tablespoons dry mesquite flavored seasoning mix",
+        "4 cups oil for frying, or as needed",
+        "1 teaspoon butter",
+        "1 (12 ounce) bottle barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked BBQ Fried Chicken",
+    "url": "http://allrecipes.com/recipe/55867/baked-bbq-fried-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bbq-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/baked-bbq-meatballs.json
new file mode 100644
index 000000000..e635670b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bbq-meatballs.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Mix ground beef, cracker crumbs, chopped onion, milk, eggs, and salt in a large bowl. Roll out 20 meatballs and arrange on a baking sheet with a rim. Whisk together the ketchup, water, brown sugar, and nutmeg in a bowl. Pour mixture over meatballs.",
+        "Bake in the preheated oven until the meatballs are no longer pink in the center, about 45 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 cup cracker crumbs",
+        "1/4 cup chopped onion",
+        "1/4 cup milk",
+        "2 eggs",
+        "3/4 teaspoon salt",
+        "2/3 cup ketchup",
+        "1/3 cup water",
+        "6 tablespoons brown sugar",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked BBQ Meatballs",
+    "url": "http://allrecipes.com/recipe/218874/baked-bbq-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bean-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/baked-bean-sandwiches.json
new file mode 100644
index 000000000..6a81b0d5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bean-sandwiches.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Arrange the English muffin halves on a baking sheet. Place an equal amount of baked beans on each muffin half. Layer beans with onion, tomato, cheese, and bacon.",
+        "Bake 20 minutes in the preheated oven. Set oven to broil, and continue cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during broiling to make sure bacon does not burn. Serve immediately."
+    ],
+    "ingredients": [
+        "4 English muffins, split",
+        "1 (16 ounce) can maple cured baked beans",
+        "1 medium onion, thinly sliced",
+        "2 medium tomatoes, cut into 1/4 inch slices",
+        "4 slices Cheddar cheese",
+        "4 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Bean Sandwiches",
+    "url": "http://allrecipes.com/recipe/79639/baked-bean-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beans-233992.json b/serverless-fleets/data/input/inferencing/recipes/baked-beans-233992.json
new file mode 100644
index 000000000..f0365a1af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beans-233992.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.",
+        "Put oven rack in middle position and preheat oven to 350\u00b0F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.",
+        "Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.",
+        "Reduce oven temperature to 325\u00b0F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste."
+    ],
+    "ingredients": [
+        "1 lb dried navy beans (2 1/4 cups)",
+        "1 (1/4-lb) piece salt pork (rind discarded)",
+        "4 1/2 cups water",
+        "1 large onion, finely chopped (about 2 cups)",
+        "2 chopped garlic cloves",
+        "1/2 cup Grade B maple syrup",
+        "1 tablespoon dry English mustard (preferably Colman's)",
+        "1 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Garlic",
+        "Mustard",
+        "Pork",
+        "Side",
+        "Bake",
+        "Bacon",
+        "Fall",
+        "Winter",
+        "Potluck",
+        "Maple Syrup",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-beans-233992"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beans-from-scratch.json b/serverless-fleets/data/input/inferencing/recipes/baked-beans-from-scratch.json
new file mode 100644
index 000000000..9610a18ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beans-from-scratch.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.",
+        "Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.",
+        "Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.",
+        "Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.",
+        "Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup dried navy beans",
+        "4 cups water",
+        "1/4 cup ketchup",
+        "1/4 cup maple syrup",
+        "2 tablespoons brown sugar",
+        "2 tablespoons molasses",
+        "1 teaspoon Worcestershire sauce",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon chili powder",
+        "1 small onion, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Beans from Scratch",
+    "url": "http://allrecipes.com/recipe/165249/baked-beans-from-scratch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beans-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-beans-i.json
new file mode 100644
index 000000000..9e5f1967e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beans-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a casserole dish, combine beans, brown sugar, ketchup, and Worcestershire sauce.",
+        "Bake, covered, for 45 minutes or until bubbly."
+    ],
+    "ingredients": [
+        "1 (29 ounce) can baked beans with pork",
+        "1/2 cup packed brown sugar",
+        "1/2 cup ketchup",
+        "1 tablespoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Beans I",
+    "url": "http://allrecipes.com/recipe/18244/baked-beans-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beans-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-beans-ii.json
new file mode 100644
index 000000000..5effb3b7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beans-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.   Add the onion and saute until tender.  Drain excess oil, if desired.  Stir in the beans, brown sugar, ketchup and mustard.  Cook, stirring occasionally, until bubbly."
+    ],
+    "ingredients": [
+        "1/2 pound bacon, chopped",
+        "1 onion, finely chopped",
+        "2 (15 ounce) cans baked beans",
+        "1/4 cup brown sugar",
+        "1/4 cup ketchup",
+        "1/4 cup prepared mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Beans II",
+    "url": "http://allrecipes.com/recipe/21519/baked-beans-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beans-iii.json b/serverless-fleets/data/input/inferencing/recipes/baked-beans-iii.json
new file mode 100644
index 000000000..fa16139c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beans-iii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Pour beans into a 2 quart casserole dish.",
+        "Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat.  When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.",
+        "Bake in preheated oven for 45 minutes."
+    ],
+    "ingredients": [
+        "1 (28 ounce) can baked beans",
+        "1/2 pound bacon, cut into small pieces",
+        "8 ounces brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Beans III",
+    "url": "http://allrecipes.com/recipe/22510/baked-beans-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beans-texas-ranger.json b/serverless-fleets/data/input/inferencing/recipes/baked-beans-texas-ranger.json
new file mode 100644
index 000000000..1413bceae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beans-texas-ranger.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.",
+        "Cover and bake for one hour in the preheated oven."
+    ],
+    "ingredients": [
+        "1 (28 ounce) can baked beans with pork",
+        "1 medium onion, diced",
+        "1 medium bell pepper, diced",
+        "4 links spicy pork sausage, cut into chunks",
+        "2 tablespoons chili powder",
+        "3 tablespoons Worcestershire sauce",
+        "4 tablespoons vinegar",
+        "1/2 cup packed brown sugar",
+        "1/2 cup ketchup",
+        "1 teaspoon garlic powder",
+        "salt to taste",
+        "1 dash cayenne pepper (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Beans, Texas Ranger",
+    "url": "http://allrecipes.com/recipe/47931/baked-beans-texas-ranger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beans-with-bacon-and-brown-sugar-232811.json b/serverless-fleets/data/input/inferencing/recipes/baked-beans-with-bacon-and-brown-sugar-232811.json
new file mode 100644
index 000000000..6d5ec1eb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beans-with-bacon-and-brown-sugar-232811.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Put oven rack in upper third of oven and preheat oven to 400\u00b0F.",
+        "Stir together tomatoes, brown sugar, mustard, and salt in a bowl. Gently stir in beans and transfer to a 2-quart shallow baking dish.",
+        "Arrange onion slices in 1 layer over beans, then cover onion with bacon.",
+        "Bake, uncovered, until bacon is browned and beans have absorbed most of liquid, about 1 1/4 hours."
+    ],
+    "ingredients": [
+        "1 (14- to 15-ounce) can crushed tomatoes in thick pur\u00e9e",
+        "1/4 cup packed dark brown sugar",
+        "1 1/2 tablespoons Dijon mustard",
+        "1/2 teaspoon salt",
+        "2 (19-ounce) cans small white beans, rinsed and drained (4 cups)",
+        "1 medium onion, cut crosswise into 1/4-inch-thick slices",
+        "6 bacon slices (1/4 pound)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Mustard",
+        "Onion",
+        "Tomato",
+        "Side",
+        "Bake",
+        "Quick & Easy",
+        "Bacon",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Beans with Bacon and Brown Sugar",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-beans-with-bacon-and-brown-sugar-232811"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beans-with-bacon-breadcrumbs-395909.json b/serverless-fleets/data/input/inferencing/recipes/baked-beans-with-bacon-breadcrumbs-395909.json
new file mode 100644
index 000000000..30512fca0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beans-with-bacon-breadcrumbs-395909.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Heat oil in a large heavy wide pot over high heat; add ham, onion, and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, next 6 ingredients, and 4 cups water to pot; season to taste with salt and pepper. Let sauce simmer until slightly thickened, 10-15 minutes. Stir beans into sauce.",
+        "Cover and bake beans until juices are bubbly and thickened, about 2 hours.",
+        "Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10-15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon bacon drippings separately.",
+        "Coarsely crumble bacon; place in a food processor with reserved drippings and panko; pulse until bacon is finely chopped. Season with salt and pepper.",
+        "Remove beans from oven. Preheat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8-10 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "8 ounces smoked ham or tasso, diced",
+        "1 large onion, chopped",
+        "2 garlic cloves, minced",
+        "2 cups ketchup",
+        "1 cup (packed) light brown sugar",
+        "3/4 cup mild-flavored (light) molasses",
+        "1/2 cup whole grain mustard",
+        "1/4 cup Worcestershire sauce",
+        "1 tablespoon hot pepper sauce",
+        "1/2 teaspoon crushed red pepper flakes",
+        "Kosher salt, freshly ground pepper",
+        "3 15-ounce cans navy beans, drained, rinsed",
+        "4 ounces bacon (4-5 slices)",
+        "1 cup panko (Japanese breadcrumbs)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Bean",
+        "Side",
+        "Bake",
+        "High Fiber",
+        "Father's Day",
+        "Bacon",
+        "Potluck",
+        "Breadcrumbs",
+        "Dairy Free"
+    ],
+    "title": "Baked Beans with Bacon Breadcrumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-beans-with-bacon-breadcrumbs-395909"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beans-with-slab-bacon-and-breadcrumbs-51264630.json b/serverless-fleets/data/input/inferencing/recipes/baked-beans-with-slab-bacon-and-breadcrumbs-51264630.json
new file mode 100644
index 000000000..65612a1d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beans-with-slab-bacon-and-breadcrumbs-51264630.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using), halved head of garlic, bay leaves, and 2 teaspoons salt. Add water to cover by 2\". Bring to a boil, reduce heat, and simmer until beans are tender, 1\u20131 1/2 hours.",
+        "Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until brown and most of fat has rendered, 8\u201310 minutes. Transfer to a plate with tongs or a slotted spoon.",
+        "Add thinly sliced onion, shallot, thyme sprigs, and three-fourths of chopped garlic to pan drippings in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is starting to caramelize and is very soft, 10\u201315 minutes. Add wine, bring to a simmer, and cook, stirring occasionally, until liquid is almost completely evaporated, about 4 minutes. Remove from heat and pluck out thyme sprigs.",
+        "Preheat oven to 400\u00b0. Drain beans, reserving cooking liquid. Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, and 1 1/2\u20132 cups cooking liquid (this will be most of it; mixture should be consistency of stew); season with salt and pepper. Transfer beans to a shallow 1 1/2-quart baking dish.",
+        "Mix breadcrumbs, oil, and remaining chopped garlic in a medium bowl; season with salt and pepper. Scatter over beans; bake until liquid is thickened and bubbling and crumbs are golden brown, 45\u201355 minutes. Let cool slightly before serving.",
+        "Do ahead: Beans can be baked 5 days ahead. Let cool; cover and chill."
+    ],
+    "ingredients": [
+        "2 cups dried navy or cannellini beans, soaked overnight",
+        "2 medium onions, 1 halved, 1 thinly sliced",
+        "1 Parmesan rind (optional), plus",
+        "1/2 cup finely grated Parmesan",
+        "1 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided",
+        "2 bay leaves",
+        "2 teaspoons kosher salt, plus more",
+        "8 ounce slab bacon, cut into 2x1/4\" pieces",
+        "1 large shallot, thinly sliced",
+        "4 sprigs thyme plus 1 tablespoon leaves",
+        "Freshly ground black pepper",
+        "1/4 cup dry white wine",
+        "1 1/2 cups coarsely torn fresh breadcrumbs",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Kid-Friendly",
+        "Dinner",
+        "Parmesan",
+        "Bacon",
+        "Fall",
+        "Winter",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Beans with Slab Bacon and Breadcrumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-beans-with-slab-bacon-and-breadcrumbs-51264630"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/baked-beef-stew.json
new file mode 100644
index 000000000..2a1600b11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beef-stew.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "In a large skillet over medium heat, brown the stew meat; drain and set aside.",
+        "In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes.  Pour into the prepared baking dish.",
+        "Cover and bake for 2 hours, or until meat and vegetables are tender."
+    ],
+    "ingredients": [
+        "2 pounds beef stew meat, cut into 1 inch cubes",
+        "1 (14.5 ounce) can diced tomatoes with juice",
+        "1 cup water",
+        "3 tablespoons instant tapioca",
+        "1 tablespoon beef bouillon granules",
+        "2 teaspoons white sugar",
+        "1 1/2 teaspoons salt",
+        "1/4 teaspoon ground black pepper",
+        "4 carrots, cut into 1 inch pieces",
+        "2 strips celery, cut into 3/4 inch pieces",
+        "3 potato, peeled and cubed",
+        "1 onion, roughly chopped",
+        "1 slice bread, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Beef Stew",
+    "url": "http://allrecipes.com/recipe/24226/baked-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beer-can-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-beer-can-chicken.json
new file mode 100644
index 000000000..7c486de17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beer-can-chicken.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.",
+        "Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.",
+        "Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.",
+        "Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "1/4 cup garlic powder",
+        "2 tablespoons seasoned salt",
+        "2 tablespoons onion powder",
+        "1 tablespoon dried oregano",
+        "1 tablespoon salt",
+        "1 1/2 teaspoons ground black pepper",
+        "1 (12 fluid ounce) can light-flavored beer (such as Bud Light\u00ae)",
+        "1 (3 pound) whole chicken",
+        "4 green onions, sliced",
+        "4 green onions, cut in half crosswise",
+        "1 (12 fluid ounce) can light-flavored beer (such as Bud Light\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Beer Can Chicken",
+    "url": "http://allrecipes.com/recipe/214617/baked-beer-can-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-beet-root-with-yogurt-walnut-dr.json b/serverless-fleets/data/input/inferencing/recipes/baked-beet-root-with-yogurt-walnut-dr.json
new file mode 100644
index 000000000..afece5947
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-beet-root-with-yogurt-walnut-dr.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Spread walnuts in a single layer on a baking sheet.  Roast at 300 degrees F (150 degrees C) for 15 to 20 minutes.  Chop coarsely.",
+        "Butter aluminum foil. Pierce beets with a fork, and wrap with foil.  Bake at 375 degrees F (190 degrees C) for 1 hour, or until tender. Cool.",
+        "In a medium bowl, beat yogurt until smooth.  Mix in green chile pepper, coriander, and walnuts.  Season to taste with salt.  Chill for 30 minutes.",
+        "Peel beets, and quarter without cutting all the way through.  Place in a serving dish, and spread open.  Spoon dressing over beets, and garnish with cilantro, and minced red chile peppers."
+    ],
+    "ingredients": [
+        "3/4 cup walnuts",
+        "5 medium beets, thoroughly washed",
+        "1 tablespoon butter",
+        "2 cups plain yogurt",
+        "1 minced hot green chile peppers",
+        "2 tablespoons chopped fresh cilantro",
+        "salt to taste",
+        "3 tablespoons chopped fresh cilantro",
+        "1 red chili pepper, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Beet Root With Yogurt Walnut Dressing",
+    "url": "http://allrecipes.com/recipe/13964/baked-beet-root-with-yogurt-walnut-dr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-blazing-hot-wings.json b/serverless-fleets/data/input/inferencing/recipes/baked-blazing-hot-wings.json
new file mode 100644
index 000000000..a71ce6283
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-blazing-hot-wings.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Arrange frozen chicken wings in a single layer in a shallow baking dish.",
+        "Bake in the preheated oven for 25 minutes, then flip wings. Continue baking until the skin is crispy and meat is no longer pink at the bone, about 20 minutes more.",
+        "Meanwhile, cook and stir hot sauce, butter, and vinegar in a saucepan over medium heat until butter is melted, about 5 minutes. Add flour; whisk until sauce is smooth. Continue cooking until sauce is thickened, about 5 minutes more.",
+        "Drain grease from chickens wings and let stand for 5 minutes. Transfer chicken to a large bowl and add sauce. Toss to coat."
+    ],
+    "ingredients": [
+        "5 pounds frozen chicken wings",
+        "2 cups hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1/2 cup butter",
+        "2 tablespoons distilled white vinegar",
+        "1 tablespoon all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Blazing Hot Wings",
+    "url": "http://allrecipes.com/recipe/236105/baked-blazing-hot-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bottom-nanaimo-bars.json b/serverless-fleets/data/input/inferencing/recipes/baked-bottom-nanaimo-bars.json
new file mode 100644
index 000000000..8dac25106
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bottom-nanaimo-bars.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch square baking pan.",
+        "In a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. Add the egg and cocoa powder, and beat until the ingredients are well mixed. Pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared baking pan.",
+        "Bake in the preheated oven for 12 minutes, and let the crust cool.",
+        "Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. Remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.",
+        "Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. Spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter at room temperature",
+        "1/4 cup white sugar",
+        "1 egg",
+        "1/4 cup unsweetened cocoa powder",
+        "1 1/4 cups graham cracker crumbs",
+        "1 cup flaked coconut",
+        "1/2 cup finely chopped almonds",
+        "3/4 cup semisweet chocolate chips",
+        "3 tablespoons butter",
+        "1 (5.1 ounce) package instant vanilla pudding mix",
+        "2 1/4 cups milk",
+        "1/4 cup flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked-Bottom Nanaimo Bars",
+    "url": "http://allrecipes.com/recipe/213585/baked-bottom-nanaimo-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-bourbon-and-brown-sugar-salmon.json b/serverless-fleets/data/input/inferencing/recipes/baked-bourbon-and-brown-sugar-salmon.json
new file mode 100644
index 000000000..421514938
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-bourbon-and-brown-sugar-salmon.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place peanuts in a large resealable bag and pound into fine crumbs with a rolling pin, meat mallet, or flat side of a can. Add pepper; mix well.",
+        "Melt butter in a nonstick saucepan over medium heat. Add brown sugar, bourbon, soy sauce, garlic, and onion powder. Bring to a boil; cook until sauce thickens and has a syrupy consistency, 20 to 30 minutes. Remove from heat and let cool until it is still hot to the touch but not scalding, about 5 minutes.",
+        "Cut thinner parts of salmon fillets into strips and place in a small bowl. Coat with a little bit of the sauce. Cut thicker parts of salmon fillets into 1-inch cubes and place in the saucepan; stir to coat with sauce. Let sit until flavors combine, about 10 minutes.",
+        "Preheat oven to 450 degrees F (230 degrees C). Grease a large glass baking dish with cooking spray.",
+        "Place strips of salmon on one side of the baking dish and cubes on the other, making sure all pieces are coated with sauce but not overlapping. Sprinkle peanut and black pepper mixture evenly on top.",
+        "Bake in the preheated oven until strips flake easily with a fork, 5 to 6 minutes. Remove from the dish and continue baking until cubes flake easily with a fork, about 5 minutes more."
+    ],
+    "ingredients": [
+        "8 ounces honey roasted peanuts",
+        "1 tablespoon ground black pepper",
+        "Sauce:",
+        "6 tablespoons butter",
+        "1 cup packed brown sugar",
+        "2/3 cup bourbon whiskey (such as Jack Daniel's\u00ae)",
+        "1/3 cup soy sauce",
+        "1 tablespoon crushed garlic",
+        "1 teaspoon onion powder",
+        "1 1/2 pounds salmon fillet, skinned",
+        "1 serving cooking spray (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Bourbon and Brown Sugar Salmon Nuggets",
+    "url": "http://allrecipes.com/recipe/246212/baked-bourbon-and-brown-sugar-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-boursin-and-apple-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/baked-boursin-and-apple-pancakes.json
new file mode 100644
index 000000000..f3ee0454c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-boursin-and-apple-pancakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a pie plate with cooking spray.",
+        "Blend milk, flour, eggs, and salt together in a blender or food processor until batter is smooth.",
+        "Melt butter in a 10-inch skillet over medium heat. Cook and stir apple in hot butter until tender, about 5 minutes. Stir lemon juice and sugar into apples until sugar dissolves; pour apple mixture into prepared pie plate. Top with crumbled cheese spread and pour batter over apples and cheese into pie plate.",
+        "Bake in the preheated oven until golden and set, about 25 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3/4 cup milk",
+        "3/4 cup all-purpose flour",
+        "3 large eggs",
+        "1/4 teaspoon salt",
+        "2 tablespoons unsalted butter",
+        "1 apple - peeled, cored, and cut into 1/4-inch pieces",
+        "1 tablespoon lemon juice",
+        "1 tablespoon white sugar",
+        "1/2 (5.2 ounce) package garlic and herb cheese spread (such as Boursin\u00ae), crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Boursin\u00ae and Apple Pancakes",
+    "url": "http://allrecipes.com/recipe/240385/baked-boursin-and-apple-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-breaded-cauliflower.json b/serverless-fleets/data/input/inferencing/recipes/baked-breaded-cauliflower.json
new file mode 100644
index 000000000..0145336ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-breaded-cauliflower.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.",
+        "Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.",
+        "Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.",
+        "Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "2 cups panko bread crumbs",
+        "1 head cauliflower, broken into florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Breaded Cauliflower",
+    "url": "http://allrecipes.com/recipe/246374/baked-breaded-cauliflower/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-and-mushroom-sourdough-app.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-and-mushroom-sourdough-app.json
new file mode 100644
index 000000000..b97f6b634
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-and-mushroom-sourdough-app.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended.",
+        "Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.",
+        "Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 teaspoon minced garlic",
+        "12 ounces sliced fresh mushrooms",
+        "1 (8 ounce) wedge Brie cheese, rind removed, cubed",
+        "1 (1 pound) loaf round sourdough bread",
+        "2 1/2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie and Mushroom Sourdough Appetizer",
+    "url": "http://allrecipes.com/recipe/68593/baked-brie-and-mushroom-sourdough-app/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-en-croute.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-en-croute.json
new file mode 100644
index 000000000..bec3c7fd7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-en-croute.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.",
+        "Whisk egg and water together to make egg wash.",
+        "Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.",
+        "Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.",
+        "Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.",
+        "Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1 tablespoon water",
+        "1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm\u00ae), thawed",
+        "1/2 cup apricot preserves",
+        "3/4 cup dried cranberries",
+        "1/2 cup sliced almonds",
+        "1 (7 inch) wheel Brie cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie en Croute",
+    "url": "http://allrecipes.com/recipe/245597/baked-brie-en-croute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-in-phyllo-with-mango-chutn.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-in-phyllo-with-mango-chutn.json
new file mode 100644
index 000000000..1f146593c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-in-phyllo-with-mango-chutn.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place on sheet of phyllo on your work surface.  Brush with 1 tablespoon of olive oil.  Lay a second sheet on top of the first, and brush with an additional tablespoon of olive oil.  Place the third sheet on top.  Place the brie towards the middle of one of the narrow edges of phyllo dough and roll up.  Fold the ends of the phyllo under the brie, place onto a baking sheet, and brush with the remaining tablespoon of olive oil.",
+        "Bake in preheated oven until phyllo is golden, about 15 minutes.  Place onto serving platter, and spoon the mango chutney over top."
+    ],
+    "ingredients": [
+        "3 sheets phyllo dough, thawed",
+        "3 tablespoons olive oil",
+        "1 (8 ounce) round Brie cheese",
+        "1/4 cup mango chutney"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie in Phyllo with Mango Chutney",
+    "url": "http://allrecipes.com/recipe/51881/baked-brie-in-phyllo-with-mango-chutn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-in-puff-pastry.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-in-puff-pastry.json
new file mode 100644
index 000000000..8a9defe44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-in-puff-pastry.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.",
+        "Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.",
+        "Bake for 15 to 20 minutes. Let cool for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1/2 (17.5 ounce) package frozen puff pastry, thawed",
+        "1 (8 ounce) wheel Brie cheese",
+        "1/4 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie in Puff Pastry",
+    "url": "http://allrecipes.com/recipe/15192/baked-brie-in-puff-pastry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-recipe.json
new file mode 100644
index 000000000..1e5bfd209
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-recipe.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.",
+        "Serve with crackers."
+    ],
+    "ingredients": [
+        "1/4 wheel brie",
+        "4 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Cheese",
+        "Brie",
+        "Holiday",
+        "Recipes for Parties",
+        "Cocktail Party",
+        "Dinner Parties"
+    ],
+    "title": "Baked Brie",
+    "url": "http://www.foodnetwork.com/recipes/baked-brie-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-spanakopita.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-spanakopita.json
new file mode 100644
index 000000000..f9fbf0b47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-spanakopita.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "Combine the spinach, feta, ricotta, scallions, parsley and garlic in a bowl. Season with salt and pepper. Cut the Brie in half through the equator. Place the filling in the center of the cheese and top with the other half.",
+        "Lay 1 sheet of phyllo onto a work surface and brush with butter. Lay another sheet down and turn it slightly, keeping the center point. Brush with butter. Repeat to make a complete wheel with the last sheet. Brush with butter. Place the cheese wheel in the center of the phyllo and wrap the phyllo, twisting the top vertically. Some pieces may crumble.",
+        "Brush with more butter and transfer to a roasting rack on a baking sheet. Bake until caramelized, about 20 minutes. Allow to rest on a cooling rack for another 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup thawed frozen spinach, squeezed of excess water using a clean towel",
+        "1/4 cup crumbled feta",
+        "1/4 cup ricotta cheese",
+        "1/4 cup thinly sliced scallions",
+        "1/4 cup finely chopped fresh parsley",
+        "2 tablespoons finely chopped garlic",
+        "Kosher salt and freshly cracked black pepper",
+        "One 12- to 14-ounce wheel Brie cheese",
+        "3 frozen phyllo dough sheets (18 by 14 inches), thawed",
+        "1 stick (8 tablespoons) unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Brie",
+        "Cheese",
+        "Appetizer",
+        "Dinner Parties",
+        "Recipes for Parties"
+    ],
+    "title": "Baked Brie Spanakopita",
+    "url": "http://www.foodnetwork.com/recipes/geoffrey-zakarian/baked-brie-spanakopita"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-caramelized-onions-an.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-caramelized-onions-an.json
new file mode 100644
index 000000000..80ee3f971
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-caramelized-onions-an.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F. In a small covered saucepan, cook onion in hot butter over low heat for 10 to 15 minutes or until tender and golden, stirring occasionally.",
+        "Place Brie on an ovenproof plate or baking sheet. Spread the apricot preserves on top. Top with the onions and sprinkle with nuts.",
+        "Bake for 15 to 20 minutes or until cheese is softened. If baked on a baking sheet, carefully transfer warm Brie to a serving platter. Serve with French bread slices and/or sliced fruit."
+    ],
+    "ingredients": [
+        "1/2 cup chopped yellow onion",
+        "2 tablespoons butter",
+        "1 (15 ounce) wheel Brie cheese",
+        "3 tablespoons apricot preserves",
+        "1/4 cup chopped hazelnuts or pecans",
+        "French bread slices",
+        "Sliced apples or pears"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie with Caramelized Onions and Hazelnuts",
+    "url": "http://allrecipes.com/recipe/256134/baked-brie-with-caramelized-onions-an/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-caramelized-onions.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-caramelized-onions.json
new file mode 100644
index 000000000..0a8d89f42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-caramelized-onions.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).  Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.",
+        "Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.",
+        "Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.",
+        "Bake about 20 to 25 minutes, or until golden brown.  Serve warm.  Garnish with whole cloves of roasted garlic."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "1 head garlic",
+        "\u00bc cup butter",
+        "1  yellow onion, sliced",
+        "1  Granny Smith apple - peeled, cored and sliced",
+        "1 (8 ounce) wedge Brie cheese",
+        "1 sheet frozen puff pastry, thawed",
+        "1 tablespoon melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie with Caramelized Onions",
+    "url": "http://allrecipes.com/recipe/55174/baked-brie-with-caramelized-onions/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-caramelized-pears-sh.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-caramelized-pears-sh.json
new file mode 100644
index 000000000..1adc1c3d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-caramelized-pears-sh.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer  until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.",
+        "Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.",
+        "Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.",
+        "Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "2 shallots, thinly sliced",
+        "2 pears - peeled, cored and sliced",
+        "1/3 cup dry white wine",
+        "1/2 teaspoon brown sugar",
+        "1/2 teaspoon chopped fresh thyme",
+        "salt and pepper to taste",
+        "1 (8 ounce) round loaf sourdough bread",
+        "1 (8 ounce) round Brie cheese",
+        "1/2 cup slivered almonds",
+        "Assorted crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie with Caramelized Pears, Shallots and Thyme",
+    "url": "http://allrecipes.com/recipe/138033/baked-brie-with-caramelized-pears-sh/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-mushrooms-and-almonds.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-mushrooms-and-almonds.json
new file mode 100644
index 000000000..867ef79e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-mushrooms-and-almonds.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon.",
+        "Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 teaspoon crushed garlic",
+        "2 tablespoons slivered almonds",
+        "1 (8 ounce) can sliced mushrooms, drained",
+        "1 tablespoon brandy",
+        "1 teaspoon dried tarragon",
+        "1 (8 ounce) wedge Brie cheese, coating removed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie with Mushrooms and Almonds",
+    "url": "http://allrecipes.com/recipe/24905/baked-brie-with-mushrooms-and-almonds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-quebec-maple-syrup.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-quebec-maple-syrup.json
new file mode 100644
index 000000000..07e874235
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie-with-quebec-maple-syrup.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour maple syrup over the nuts and cheese.",
+        "Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette."
+    ],
+    "ingredients": [
+        "1 (14 ounce) round Brie cheese",
+        "1 cup chopped walnuts",
+        "2 cups real maple syrup (fine light grade)",
+        "1 18-inch French baguette, cut into 3/4-inch slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie with Quebec Maple Syrup",
+    "url": "http://allrecipes.com/recipe/213597/baked-brie-with-quebec-maple-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brie.json b/serverless-fleets/data/input/inferencing/recipes/baked-brie.json
new file mode 100644
index 000000000..68d3504ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 370 degrees F (187 degrees C).",
+        "Mix sun-dried tomatoes, artichoke hearts, and garlic in a small bowl.",
+        "Trim the top part of the rind from the Brie round and discard. Place Brie round in a round baking dish with the trimmed side facing up; top with the tomato mixture.",
+        "Bake in preheated oven until cheese is softened, about 20 minutes."
+    ],
+    "ingredients": [
+        "6 slices sun-dried tomatoes in oil, minced",
+        "3 artichoke hearts packed in oil, drained and chopped",
+        "2 cloves garlic, minced",
+        "1 (1 1/2 pound) Brie cheese round"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brie",
+    "url": "http://allrecipes.com/recipe/231077/baked-brie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brisket.json b/serverless-fleets/data/input/inferencing/recipes/baked-brisket.json
new file mode 100644
index 000000000..5fa0934d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brisket.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Trim the excess fat from the brisket. Poke a lot of holes all over brisket with a skewer. Briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade.",
+        "In a blender, combine garlic, cilantro, and vinegar. Blend until smooth. Pour marinade into resealable bag with the meat. Marinate in the refrigerator for 24 hours.",
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Shake flour into largest-size oven cooking bag. Place brisket into bag. Close bag and pierce as instructed on package. Layer the onions on top of the brisket, inside of the bag. Place on baking pan in the center of the oven.",
+        "Bake in preheated oven until tender, about 6 hours. Slice thinly across the grain to serve."
+    ],
+    "ingredients": [
+        "8 pounds beef brisket",
+        "20 cloves garlic",
+        "2 bunches cilantro",
+        "1 1/4 cups red wine vinegar",
+        "3 onions, thinly sliced",
+        "1 tablespoon all-purpose flour",
+        "1 large heat-resistant nylon oven bag (such as Reynolds\u00ae Oven Bags)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brisket",
+    "url": "http://allrecipes.com/recipe/48934/baked-brisket/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-broccoli.json b/serverless-fleets/data/input/inferencing/recipes/baked-broccoli.json
new file mode 100644
index 000000000..6c5f41076
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-broccoli.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a bowl, mix together the olive oil, brown sugar, lemon juice, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper until thoroughly combined. Add the broccoli florets, and toss until evenly coated with the seasoning. Spread the broccoli florets out onto an baking sheet with a rim.",
+        "Bake in the preheated oven until the broccoli is just browned on the top, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "2 tablespoons brown sugar",
+        "1 1/2 tablespoons lemon juice",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon dried oregano (optional)",
+        "1/2 teaspoon dried thyme (optional)",
+        "1 pinch salt",
+        "1 pinch fresh ground black pepper",
+        "1 pound broccoli florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Broccoli",
+    "url": "http://allrecipes.com/recipe/215676/baked-broccoli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brown-rice.json b/serverless-fleets/data/input/inferencing/recipes/baked-brown-rice.json
new file mode 100644
index 000000000..0dcd4bc2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brown-rice.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Toast rice and butter in a saucepan over medium-high heat, stirring frequently, until rice gives off a nutty fragrance, about 5 minutes. Transfer rice to a Dutch oven or lidded casserole dish.",
+        "Bring chicken broth, olive oil, salt, black pepper, onion powder, and cayenne pepper to a boil in the same saucepan; pour over rice and stir to combine.",
+        "Cover and bake in preheated oven for 1 hour and 15 minutes."
+    ],
+    "ingredients": [
+        "2 cups brown rice",
+        "1 teaspoon butter",
+        "3 cups chicken broth",
+        "1 tablespoon olive oil",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper, or to taste",
+        "1 teaspoon onion powder",
+        "1 pinch cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brown Rice",
+    "url": "http://allrecipes.com/recipe/230894/baked-brown-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brunch-omelet.json b/serverless-fleets/data/input/inferencing/recipes/baked-brunch-omelet.json
new file mode 100644
index 000000000..674f58de1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brunch-omelet.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.",
+        "Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.",
+        "In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.",
+        "Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set."
+    ],
+    "ingredients": [
+        "1/2 (1 pound) loaf white bread, cut into cubes",
+        "1 1/2 pounds Cheddar cheese, shredded",
+        "1 cup cubed cooked ham",
+        "8 eggs",
+        "2 cups milk",
+        "1 pinch salt",
+        "1 dash hot pepper sauce, or to taste",
+        "1/4 cup chopped green onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brunch Omelet",
+    "url": "http://allrecipes.com/recipe/20703/baked-brunch-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-brussels-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/baked-brussels-sprouts.json
new file mode 100644
index 000000000..b71d3c3a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-brussels-sprouts.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.",
+        "Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=720&h=377&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F742987.jpg",
+    "ingredients": [
+        "2 pounds Brussels sprouts, ends trimmed and yellow leaves removed",
+        "\u00bd cup butter, cut into pieces",
+        "1 teaspoon kosher salt",
+        "\u00bd teaspoon ground black pepper",
+        "\u00bc cup fresh lemon juice",
+        "\u00bc cup pine nuts",
+        "\u00bd cup crumbled blue cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Brussels Sprouts",
+    "url": "http://allrecipes.com/recipe/150686/baked-brussels-sprouts/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-buffalo-chicken-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-buffalo-chicken-dip.json
new file mode 100644
index 000000000..fb98b07b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-buffalo-chicken-dip.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.",
+        "Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.",
+        "Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper."
+    ],
+    "ingredients": [
+        "3 cups diced cooked rotisserie chicken",
+        "2 (8 ounce) packages cream cheese, softened",
+        "3/4 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1/2 cup shredded pepper Jack cheese",
+        "1/2 cup blue cheese dressing",
+        "1/2 cup crumbled blue cheese",
+        "1/2 teaspoon seafood seasoning (such as Old Bay\u00ae)",
+        "1 pinch cayenne pepper, or to taste",
+        "2 tablespoons shredded pepper Jack cheese",
+        "1 pinch cayenne pepper, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Buffalo Chicken Dip",
+    "url": "http://allrecipes.com/recipe/221131/baked-buffalo-chicken-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-buffalo-chicken-strips.json b/serverless-fleets/data/input/inferencing/recipes/baked-buffalo-chicken-strips.json
new file mode 100644
index 000000000..2a2076e00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-buffalo-chicken-strips.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.",
+        "Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.",
+        "Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.",
+        "Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again.  Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes."
+    ],
+    "ingredients": [
+        "2 cups low-fat buttermilk",
+        "1/2 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "2 skinless, boneless chicken breast halves, cut into strips",
+        "1 (8 ounce) package panko bread crumbs",
+        "1 cup liquid egg substitute (such as Egg Beaters\u00ae)",
+        "cooking spray",
+        "1 dash hot pepper sauce (such as Frank's RedHot\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Buffalo Chicken Strips",
+    "url": "http://allrecipes.com/recipe/217143/baked-buffalo-chicken-strips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-buffalo-wings.json b/serverless-fleets/data/input/inferencing/recipes/baked-buffalo-wings.json
new file mode 100644
index 000000000..bf6befc49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-buffalo-wings.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly."
+    ],
+    "ingredients": [
+        "3/4 cup all-purpose flour",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon salt",
+        "20 chicken wings",
+        "1/2 cup melted butter",
+        "1/2 cup hot pepper sauce (such as Frank's RedHot\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Buffalo Wings",
+    "url": "http://allrecipes.com/recipe/166638/baked-buffalo-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-butter-herb-perch-fillets.json b/serverless-fleets/data/input/inferencing/recipes/baked-butter-herb-perch-fillets.json
new file mode 100644
index 000000000..c390db186
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-butter-herb-perch-fillets.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.",
+        "Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.",
+        "Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter, melted",
+        "2/3 cup crushed saltine crackers",
+        "1/4 cup grated Parmesan cheese",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon garlic powder",
+        "1 pound yellow perch fillets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Butter Herb Perch Fillets",
+    "url": "http://allrecipes.com/recipe/229121/baked-butter-herb-perch-fillets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-buttermilk-pumpkin-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/baked-buttermilk-pumpkin-doughnuts.json
new file mode 100644
index 000000000..690ad34d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-buttermilk-pumpkin-doughnuts.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray 2 standard-size, 6-well (3 1/2-inch) doughnut pans with cooking spray.",
+        "Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.",
+        "Spoon mixture into prepared doughnut pans (they'll be quite full), and bake until tops spring back when lightly pressed, 15 to 18 minutes. Remove doughnuts from pans and transfer to a wire rack to cool while you prepare glaze.",
+        "Melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes. Remove from heat and whisk in brown sugar, cream, and maple syrup. Return pan to low heat and cook until bubbly, about 30 seconds. Remove from heat and whisk in powdered sugar and vanilla until smooth.",
+        "Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using). Let stand until glaze is set, about 15 minutes."
+    ],
+    "ingredients": [
+        "Doughnuts:",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons pumpkin pie spice",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup packed dark brown sugar",
+        "1/2 stick butter, melted",
+        "1/4 cup vegetable oil",
+        "1/3 cup buttermilk",
+        "1 large egg",
+        "1 large egg yolk",
+        "1 cup pumpkin puree",
+        "1 teaspoon vanilla extract",
+        "Glaze:",
+        "1/4 cup butter",
+        "1/2 cup packed dark brown sugar",
+        "2 tablespoons cream or milk",
+        "2 tablespoons pure maple syrup",
+        "1 cup confectioners' sugar",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup coarsely chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Buttermilk Pumpkin Doughnuts",
+    "url": "http://allrecipes.com/recipe/245831/baked-buttermilk-pumpkin-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-butternut-squash-with-apples-and-maple-syrup-877.json b/serverless-fleets/data/input/inferencing/recipes/baked-butternut-squash-with-apples-and-maple-syrup-877.json
new file mode 100644
index 000000000..b3226bb0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-butternut-squash-with-apples-and-maple-syrup-877.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.",
+        "Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350\u00b0F. oven about 30 minutes.)"
+    ],
+    "ingredients": [
+        "2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 cups)",
+        "2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)",
+        "3/4 cup dried currants",
+        "Freshly grated nutmeg",
+        "3/4 cup pure maple syrup",
+        "1/4 cup (1/2 stick) butter, cut into pieces",
+        "1 1/2 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Low Sodium",
+        "Apple",
+        "Butternut Squash",
+        "Fall",
+        "Chill",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Butternut Squash with Apples and Maple Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-butternut-squash-with-apples-and-maple-syrup-877"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-butternut-squash-with-tomatoes-and-pine-nuts-108889.json b/serverless-fleets/data/input/inferencing/recipes/baked-butternut-squash-with-tomatoes-and-pine-nuts-108889.json
new file mode 100644
index 000000000..0fb6d89ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-butternut-squash-with-tomatoes-and-pine-nuts-108889.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.",
+        "Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.",
+        "Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.",
+        "Bake gratin until heated through and cheese is softened, about 10 minutes.",
+        "Serve gratin drizzled with oil."
+    ],
+    "ingredients": [
+        "1 large butternut squash (3 1/2 pounds)",
+        "1/4 cup olive oil",
+        "1/4 cup water",
+        "2 medium onions, halved lengthwise, then thinly sliced crosswise",
+        "2 garlic cloves, finely chopped",
+        "1 (14 1/2- to 15-ounce) can diced tomatoes, including juice",
+        "2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled",
+        "1/8 teaspoon ground allspice",
+        "1/4 pound crumbled feta (scant 1/4 cup)",
+        "1/3 cup pine nuts, toasted",
+        "Accompaniment: extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Feta",
+        "Pine Nut",
+        "Butternut Squash",
+        "Fall",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Butternut Squash with Tomatoes and Pine Nuts",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-butternut-squash-with-tomatoes-and-pine-nuts-108889"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-butternut-squash.json b/serverless-fleets/data/input/inferencing/recipes/baked-butternut-squash.json
new file mode 100644
index 000000000..a65261f58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-butternut-squash.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.",
+        "Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1 butternut squash, halved lengthwise and seeded",
+        "water",
+        "1 tablespoon butter, divided",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Butternut Squash",
+    "url": "http://allrecipes.com/recipe/159433/baked-butternut-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cabbage-with-bacon-1943.json b/serverless-fleets/data/input/inferencing/recipes/baked-cabbage-with-bacon-1943.json
new file mode 100644
index 000000000..d573dc686
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cabbage-with-bacon-1943.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Place bacon in heavy large pot over medium-high heat. Saut\u00e9 until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage and leek. Saut\u00e9 until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.",
+        "Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes."
+    ],
+    "ingredients": [
+        "3/4 pound bacon, cut crosswise into 1/2-inch-wide strips",
+        "1 1 1/2- to 1 3/4-pound cabbage, quartered, thinly sliced",
+        "1 large leek (white and pale green parts only), thinly sliced",
+        "3/4 cup water",
+        "1/4 cup chopped fresh parsley",
+        "1/4 cup chopped green onions",
+        "3 tablespoons butter",
+        "1 1/2 cups whole wheat breadcrumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Vegetable",
+        "Side",
+        "St. Patrick's Day",
+        "Bacon",
+        "Cabbage",
+        "Ireland"
+    ],
+    "title": "Baked Cabbage with Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-cabbage-with-bacon-1943"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cajun-swai-fillets.json b/serverless-fleets/data/input/inferencing/recipes/baked-cajun-swai-fillets.json
new file mode 100644
index 000000000..e1f518861
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cajun-swai-fillets.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Arrange swai fish in a nonstick baking dish; season with Cajun seasoning and cayenne pepper. Layer banana peppers, habanero peppers, and thyme leaves on top of each fish fillet. Place 1 piece butter on top of each fish fillet. Cover dish with aluminum foil.",
+        "Bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2338093.jpg",
+    "ingredients": [
+        "4 (6 ounce) fillets swai fish",
+        "1 pinch Cajun seasoning, or more to taste",
+        "1 pinch cayenne pepper, or more to taste",
+        "1/2 cup minced banana peppers",
+        "2 habanero peppers, minced",
+        "1 tablespoon thyme leaves",
+        "1/4 cup unsalted butter, cut into 4 pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cajun Swai Fillets",
+    "url": "http://allrecipes.com/recipe/244179/baked-cajun-swai-fillets/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-camembert-with-thyme-garlic-365311.json b/serverless-fleets/data/input/inferencing/recipes/baked-camembert-with-thyme-garlic-365311.json
new file mode 100644
index 000000000..1014cce8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-camembert-with-thyme-garlic-365311.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat the oven to 400\u00b0F. Remove the camembert from the box and discard any wax paper packaging. Take a 10-inch square of foil and place in the box. Place the camembert inside.",
+        "Pierce the top of the camembert with the tip of a knife and push in the slices of garlic. Sprinkle the thyme leaves over the top and drizzle with the maple syrup. Loosely scrunch the foil up over the cheese. Set aside.",
+        "Brush two 12-inch square sheets (the size of your baking sheet) of parchment paper with oil. Line a baking sheet with one of the oiled parchment sheets, oil-side up. Spread the slices of baguette over the sheet. Drizzle with olive oil and sprinkle with crushed sea salt. Place the remaining sheet of parchment, oil-side down, over the bread.",
+        "Place in the oven with the camembert and cook both for 10 to 12 minutes until the cheese has risen and the bread is crisp. Open up the foil and dip in the hot baguette for a simple snack. Delicious!"
+    ],
+    "ingredients": [
+        "1 x 9oz camembert in its wooden box",
+        "1 garlic clove, peeled and sliced into matchsticks",
+        "1/2 teaspoon fresh thyme leaves",
+        "1 tablespoon maple syrup",
+        "1 small baguette, cut into 1/2 in slices",
+        "2 tablespoons olive oil, plus extra for brushing",
+        "crushed sea salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Garlic",
+        "Herb",
+        "Vegetable",
+        "Appetizer",
+        "Bake",
+        "Cocktail Party",
+        "Vegetarian",
+        "Thyme",
+        "Party",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Camembert with Thyme & Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-camembert-with-thyme-garlic-365311"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-candied-tomatoes.json b/serverless-fleets/data/input/inferencing/recipes/baked-candied-tomatoes.json
new file mode 100644
index 000000000..e17333f18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-candied-tomatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Mix together the tomatoes and sugar; pour into 1 1/2 quart casserole dish.",
+        "Crumble bread and cover tomatoes. Place sliced butter on top, sprinkle with cinnamon. Bake for 1 1/2 to 2 hours or until thickened, pressing bread down often."
+    ],
+    "ingredients": [
+        "3 cups canned tomatoes",
+        "1 1/2 cups white sugar",
+        "4 slices white bread",
+        "6 tablespoons butter",
+        "1 pinch ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Candied Tomatoes",
+    "url": "http://allrecipes.com/recipe/13782/baked-candied-tomatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-caprese-salad.json b/serverless-fleets/data/input/inferencing/recipes/baked-caprese-salad.json
new file mode 100644
index 000000000..35737e123
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-caprese-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Arrange slices of baguette onto a baking sheet and brush both sides of each slice with 2 tablespoons olive oil. Sprinkle with sea salt.",
+        "Toast the bread in the preheated oven until lightly golden brown and crisp, about 5 minutes. Flip the bread slices over and top each slice with a slice of tomato and a slice of mozzarella cheese. Sprinkle with salt.",
+        "Return crostini to the oven and bake until tomato and mozzarella slices are warmed through, about 5 more minutes.",
+        "Arrange the crostini onto a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with more sea salt and black pepper."
+    ],
+    "ingredients": [
+        "1 large French baguette (15 inches long), sliced 1/2-inch thick",
+        "2 tablespoons extra-virgin olive oil",
+        "sea salt to taste",
+        "5 roma (plum) tomatoes, sliced",
+        "1 1/4 pounds fresh mozzarella cheese, sliced",
+        "1 bunch fresh basil, leaves removed and coarsely chopped",
+        "2 tablespoons extra-virgin olive oil",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Caprese Salad",
+    "url": "http://allrecipes.com/recipe/228127/baked-caprese-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-carrots-with-cheese-sauce-104830.json b/serverless-fleets/data/input/inferencing/recipes/baked-carrots-with-cheese-sauce-104830.json
new file mode 100644
index 000000000..0e3c68609
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-carrots-with-cheese-sauce-104830.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and saut\u00e9 until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes."
+    ],
+    "ingredients": [
+        "4 pounds large carrots, peeled, cut into 1/3-inch-thick rounds",
+        "1/4 cup (1/2 stick) butter",
+        "1/2 medium onion, chopped",
+        "1 cup chopped celery",
+        "1 cup (packed) coarsely grated sharp cheddar cheese (about 4 ounces)",
+        "1 tablespoon all purpose flour",
+        "1 cup whipping cream",
+        "1/3 cup crushed corn bread stuffing mix"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Cheese",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Casserole/Gratin",
+        "Cheddar",
+        "Cornmeal",
+        "Celery",
+        "Carrot",
+        "Winter",
+        "Ohio",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Carrots with Cheese Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-carrots-with-cheese-sauce-104830"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-casserole.json
new file mode 100644
index 000000000..12df3191f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-casserole.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spray a 9x13-inch baking dish with cooking spray.",
+        "Heat vegetable oil in a skillet over medium heat; cook and stir onion in hot oil until browned, 8 to 10 minutes.",
+        "Transfer onion to a large bowl; add cauliflower, mushrooms, chiles, and olives.",
+        "Beat eggs with flour in a separate bowl. Stir cottage cheese, Cheddar cheese, Monterey Jack cheese, salt, and black pepper into egg and flour mixture.",
+        "Combine egg and cheese mixture with the vegetable mixture until well mixed.",
+        "Spread cauliflower mixture into prepared baking dish; sprinkle with bread crumbs.",
+        "Bake in the preheated oven until cauliflower is tender and bread crumbs are lightly browned on top, about 1 hour."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2448&h=1282&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2049700.jpg",
+    "ingredients": [
+        "cooking spray",
+        "1 tablespoon vegetable oil",
+        "1 large onion, chopped",
+        "1 head cauliflower, cut into 1/2-inch pieces",
+        "1 (7 ounce) can sliced mushrooms, drained",
+        "1 (4 ounce) can diced green chile peppers (optional)",
+        "1 (6 ounce) can chopped olives",
+        "6  eggs",
+        "2 tablespoons all-purpose flour",
+        "1 (16 ounce) package cottage cheese",
+        "1 cup shredded Cheddar cheese",
+        "1 cup shredded Monterey Jack cheese",
+        "\u00bd teaspoon salt",
+        "\u00bc teaspoon ground black pepper",
+        "1 cup fresh bread crumbs (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cauliflower Casserole",
+    "url": "http://allrecipes.com/recipe/221112/baked-cauliflower-casserole/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-macaroni-cheese.json b/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-macaroni-cheese.json
new file mode 100644
index 000000000..18d030e52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-macaroni-cheese.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray a ceramic or glass baking dish with cooking spray.",
+        "Bring a pot of water to a boil. Add cauliflower florets and boil for one minute. Remove with a slotted spoon.",
+        "Cook pasta shells in the same water, following instructions on the Horizon package. To the drained pasta, add 1/2 cup milk (instead of 1/4 cup as shown on the package), 2 tablespoons butter, and packet of cheese powder.",
+        "Stir in cream cheese and Cheddar cheese; mix well until combined and cheese is melted. Add cauliflower and mix. Season with salt and pepper, if desired.",
+        "Spoon macaroni and cheese into prepared baking dish. Smooth out the top.",
+        "Melt 2 tablespoons butter. In a small bowl, mix together panko breadcrumbs, melted butter, salt and pepper. Sprinkle over the top of the macaroni and cheese.",
+        "Bake until the breadcrumbs are golden brown, 15 to 17 minutes."
+    ],
+    "ingredients": [
+        "Cooking spray",
+        "1 1/2 cups bite-size cauliflower florets",
+        "1 (6 ounce) box Horizon\u00ae ClassicMac\u2122 Pasta Shells & White Cheddar Cheese",
+        "4 tablespoons unsalted butter, divided",
+        "1/2 cup reduced fat milk",
+        "2 ounces cream cheese, at room temperature",
+        "1/3 cup shredded sharp white Cheddar cheese",
+        "2/3 cup panko bread crumbs",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cauliflower Macaroni & Cheese",
+    "url": "http://allrecipes.com/recipe/241903/baked-cauliflower-macaroni-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-tots.json b/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-tots.json
new file mode 100644
index 000000000..471fa17c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-tots.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.",
+        "Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.",
+        "Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.",
+        "Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)",
+        "Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)",
+        "Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 small onion, finely chopped",
+        "2 small heads cauliflower",
+        "1 cup almond meal",
+        "2 large eggs, separated",
+        "Kosher salt",
+        "2 cups crispy rice cereal",
+        "Cooking spray",
+        "Dipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Cauliflower",
+        "Vegetable",
+        "Diabetes-Friendly",
+        "Low-Cholesterol",
+        "Low-Carb",
+        "Low Calorie",
+        "Gluten Free"
+    ],
+    "title": "Baked Cauliflower Tots",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/baked-cauliflower-tots"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-volcano-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-volcano-vegetables.json
new file mode 100644
index 000000000..91c9ab381
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cauliflower-volcano-vegetables.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour and cook, stirring, until lightly browned, 1 to 2 minutes. Slowly pour in milk, stirring constantly to avoid lumps. Simmer until sauce is thickened, 2 to 3 minutes. Remove from heat. Stir in processed cheese, heavy cream, 1/4 teaspoon salt, and Italian seasoning.",
+        "Prick whole cauliflower in several places with a fork. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook, uncovered, until slightly tender, about 3 minutes. Drain.",
+        "Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Add potato, carrot, red bell peppers, peas, and green beans. Season with salt. Increase heat to high and cook, stirring frequently, until vegetables start to release their moisture, 5 to 10 minutes. Stir in 1 teaspoon crushed black peppercorns.",
+        "Transfer vegetables to prepared baking dish. Place whole cauliflower in the center. Pour some sauce over cauliflower; fold remaining sauce in with vegetables. Sprinkle bread crumbs on top. Scatter Parmesan cheese on top. Sprinkle remaining 2 teaspoons peppercorns over cheese.",
+        "Bake in the preheated oven until golden brown on top, about 20 minutes."
+    ],
+    "ingredients": [
+        "Cream Sauce:",
+        "1 tablespoon butter",
+        "3 tablespoons all-purpose flour",
+        "2 cups milk",
+        "3 1/2 ounces processed cheese food, grated",
+        "3/8 cup heavy whipping cream",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon Italian seasoning",
+        "Vegetable Base:",
+        "1 small head cauliflower, stalk removed",
+        "2 tablespoons butter",
+        "1/2 cup minced onion",
+        "2 cups diced potato",
+        "1/2 cup chopped carrot",
+        "1/2 cup diced red bell pepper",
+        "1/2 cup green peas",
+        "1/2 cup chopped green beans",
+        "1 tablespoon crushed black peppercorns, divided",
+        "salt to taste",
+        "2 tablespoons bread crumbs (optional)",
+        "3 1/2 ounces grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cauliflower Volcano (Vegetables Au Gratin)",
+    "url": "http://allrecipes.com/recipe/246047/baked-cauliflower-volcano-vegetables/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chayote-squash.json b/serverless-fleets/data/input/inferencing/recipes/baked-chayote-squash.json
new file mode 100644
index 000000000..418355e7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chayote-squash.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.",
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.",
+        "Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes."
+    ],
+    "ingredients": [
+        "4 chayote squash, cut in half",
+        "1 tablespoon unsalted butter (such as Kerrygold\u00ae)",
+        "1 egg, beaten",
+        "1/4 cup heavy cream",
+        "1/4 cup grated Parmesan cheese",
+        "2 tablespoons shredded Cheddar cheese",
+        "1 1/4 cups shredded Cheddar cheese",
+        "1/2 cup dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chayote Squash",
+    "url": "http://allrecipes.com/recipe/214870/baked-chayote-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cheddar-olives-11043.json b/serverless-fleets/data/input/inferencing/recipes/baked-cheddar-olives-11043.json
new file mode 100644
index 000000000..068e6d1a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cheddar-olives-11043.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400\u00b0F. oven for 15 minutes, or until the pastry is golden, and serve them warm."
+    ],
+    "ingredients": [
+        "1 cup grated sharp Cheddar",
+        "2 tablespoons unsalted butter, softened",
+        "1/2 cup all-purpose flour",
+        "1/8 teaspoon cayenne",
+        "a 3-ounce jar small pimiento-stuffed green olives (about 24), drained and patted dry"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Bake",
+        "Super Bowl",
+        "Cheddar",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Baked Cheddar Olives",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-cheddar-olives-11043"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cheese-grits-232704.json b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-grits-232704.json
new file mode 100644
index 000000000..25d097552
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-grits-232704.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.",
+        "Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "3 tablespoons butter",
+        "3/4 teaspoon salt",
+        "1 cup quick-cooking grits",
+        "1 cup (packed) coarsely grated extra-sharp cheddar cheese",
+        "1/2 cup (packed) coarsely grated Monterey Jack cheese",
+        "1/2 cup whole milk",
+        "2 large eggs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Side",
+        "Bake",
+        "Quick & Easy",
+        "Cheddar",
+        "Monterey Jack",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Cheese Grits",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-cheese-grits-232704"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cheese-grits-by-holland-houser.json b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-grits-by-holland-houser.json
new file mode 100644
index 000000000..6f40332be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-grits-by-holland-houser.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F. Bring water to a boil in a 4-quart saucepan. Add grits, stirring with a wire whisk. Cook 2-3 minutes or until grits start to thicken. Blend in remaining ingredients except eggs.",
+        "Add 1-2 spoonfuls of hot grits to eggs; stir well. Repeat several times until eggs are warm. Stir eggs into saucepan. Pour mixture into a 2-quart baking dish. Bake 45 to 50 minutes or until top is golden."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "1 cup regular white grits",
+        "8 ounces shredded sharp Cheddar cheese",
+        "6 tablespoons butter",
+        "3 tablespoons Holland House\u00ae Sherry Cooking Wine",
+        "1 tablespoon Worcestershire sauce",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon hot sauce",
+        "3 large eggs, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cheese Grits by Holland House\u00ae",
+    "url": "http://allrecipes.com/recipe/231904/baked-cheese-grits-by-holland-houser/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cheese-olives.json b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-olives.json
new file mode 100644
index 000000000..659dc82d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-olives.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.",
+        "Bake for 15 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "1 cup shredded Cheddar cheese",
+        "2 tablespoons butter, softened",
+        "1/2 cup all-purpose flour",
+        "1/8 teaspoon cayenne pepper",
+        "24 pimento-stuffed green olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cheese Olives",
+    "url": "http://allrecipes.com/recipe/15078/baked-cheese-olives/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cheese-spread.json b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-spread.json
new file mode 100644
index 000000000..3c864131e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-spread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Place cream cheese in a microwave-safe bowl; heat in microwave until softened, 1 to 2 minutes. Stir mozzarella cheese and mayonnaise into cream cheese; heat in microwave until mozzarella cheese is melted, about 2 minutes.",
+        "Stir basil, green onions, tomato, and garlic into cheese mixture; spread onto sourdough bread slices. Arrange bread slices on a baking sheet.",
+        "Broil in the preheated oven until cheese is golden brown and bubbling, 3 to 10 minutes. Cool for 1 to 2 minutes before serving."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "12 ounces fresh mozzarella, diced",
+        "1/2 cup mayonnaise",
+        "2 cups minced fresh basil",
+        "3 ounces green onions, chopped",
+        "1 tomato, chopped",
+        "2 tablespoons minced garlic",
+        "1 (16 ounce) loaf garlic sourdough bread, sliced in half lengthwise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cheese Spread",
+    "url": "http://allrecipes.com/recipe/234955/baked-cheese-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cheese-sticks.json b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-sticks.json
new file mode 100644
index 000000000..0479ad4ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cheese-sticks.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking pan lined with foil.",
+        "In a large, shallow bowl, crush the corn cereal to 1 cup. Mix together the corn cereal, oregano and garlic salt.",
+        "Place the flour in a small bowl.",
+        "In another small bowl, thoroughly beat the egg whites and water.",
+        "Cut the mozzarella cheese into 12 sticks approximately 2 3/4 inches in length. Dip the cheese sticks in the flour, then the egg mixture, then the cereal mixture. Repeat dipping in the egg and cereal mixture to ensure a complete coating. Arrange cheese sticks on the baking pan. Allow the sticks to set for 30 minutes.",
+        "Bake in the preheated oven about 8 minutes until cheese is soft and sticks are lightly browned."
+    ],
+    "ingredients": [
+        "4 cups cornflakes cereal",
+        "1/2 teaspoon dried oregano",
+        "1 teaspoon garlic salt",
+        "1/4 cup all-purpose flour",
+        "2 egg whites",
+        "2 tablespoons water",
+        "1 (8 ounce) package mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cheese Sticks",
+    "url": "http://allrecipes.com/recipe/21113/baked-cheese-sticks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cheesecake-squares.json b/serverless-fleets/data/input/inferencing/recipes/baked-cheesecake-squares.json
new file mode 100644
index 000000000..0b62f8e13
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cheesecake-squares.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Grease 8 inch square baking pan.",
+        "To make the crust:  In a large bowl, cream shortening and brown sugar.  Gradually blend in flour and walnuts.  Mixture will be crumbly.",
+        "Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan.  Bake for 15 minutes.",
+        "To make filling:  in a large bowl, beat the cream cheese and sugar.  Add in egg, milk, lemon juice and vanilla until well blended.",
+        "Spread the filling over warm crust.  Sprinkle top with remaining crust mixture.  Bake for another 25 to 28 minutes.  Let cool on wire racks before cutting."
+    ],
+    "ingredients": [
+        "1/3 cup shortening",
+        "1/3 cup packed brown sugar",
+        "1 cup all-purpose flour",
+        "1/2 cup chopped walnuts",
+        "6 1/2 tablespoons cream cheese",
+        "1 egg",
+        "2 tablespoons milk",
+        "1/4 cup white sugar",
+        "1/2 teaspoon vanilla extract",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cheesecake Squares",
+    "url": "http://allrecipes.com/recipe/9646/baked-cheesecake-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cheesy-veggie-chicken-pasta.json b/serverless-fleets/data/input/inferencing/recipes/baked-cheesy-veggie-chicken-pasta.json
new file mode 100644
index 000000000..ea5b53e7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cheesy-veggie-chicken-pasta.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.",
+        "In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice.  Cover skillet, reduce heat to low, and simmer for 20 minutes.",
+        "Preheat oven to 370 degrees F (180 degrees C).",
+        "Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.",
+        "Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve."
+    ],
+    "ingredients": [
+        "1 pound fusilli pasta",
+        "3 tablespoons olive oil",
+        "3 skinless, boneless chicken breast halves - cubed",
+        "5 small green bell peppers, chopped",
+        "3 small red bell peppers, chopped",
+        "3 small yellow bell peppers chopped",
+        "3 teaspoons soy sauce",
+        "1 cup white wine",
+        "3 teaspoons lemon juice",
+        "4 eggs",
+        "4 cups creme fraiche",
+        "1 pinch paprika",
+        "1 pinch dried oregano",
+        "1 pinch ground coriander",
+        "1 pinch ground nutmeg",
+        "salt and pepper to taste",
+        "12 ounces Cheddar cheese, shredded",
+        "11 ounces Emmentaler cheese, finely shredded",
+        "3 1/2 ounces blue cheese, crumbled (optional)",
+        "7 ounces Parmesan cheese, grated",
+        "2 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cheesy Veggie Chicken Pasta",
+    "url": "http://allrecipes.com/recipe/16980/baked-cheesy-veggie-chicken-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cherry-tomatoes-with-garlic.json b/serverless-fleets/data/input/inferencing/recipes/baked-cherry-tomatoes-with-garlic.json
new file mode 100644
index 000000000..f8d45ed58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cherry-tomatoes-with-garlic.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.",
+        "Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm."
+    ],
+    "ingredients": [
+        "1 pint cherry tomatoes",
+        "4 cloves garlic, slivered",
+        "2 tablespoons extra virgin olive oil (optional)",
+        "kosher salt (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cherry Tomatoes with Garlic",
+    "url": "http://allrecipes.com/recipe/53462/baked-cherry-tomatoes-with-garlic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cherry-tomatoes-with-parmesan-topping-106643.json b/serverless-fleets/data/input/inferencing/recipes/baked-cherry-tomatoes-with-parmesan-topping-106643.json
new file mode 100644
index 000000000..49d182ff2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cherry-tomatoes-with-parmesan-topping-106643.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill.)",
+        "Preheat oven to 400\u00b0F. Bake tomatoes just until plump and shiny but not split, about 10 minutes.",
+        "Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "2 12-ounce baskets cherry tomatoes",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1/4 cup chopped fresh parsley",
+        "1/4 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Tomato",
+        "Appetizer",
+        "Side",
+        "Bake",
+        "Broil",
+        "Graduation",
+        "Parmesan",
+        "Summer",
+        "Parsley",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Cherry Tomatoes with Parmesan Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-cherry-tomatoes-with-parmesan-topping-106643"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chestnuts.json b/serverless-fleets/data/input/inferencing/recipes/baked-chestnuts.json
new file mode 100644
index 000000000..f8d4dc172
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chestnuts.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the ketchup, soy sauce, vinegar, black pepper, and garlic powder in a resealable plastic bag, and add the chestnuts. Squeeze the bag several times to mix the ingredients, and squeeze air out of the bag. Seal the bag, and marinate the chestnuts overnight.",
+        "The next day, preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.",
+        "Remove chestnuts from the marinade, and shake off excess marinade. Wrap each chestnut in half a bacon slice, and secure with a toothpick. Place brown sugar into a shallow bowl, and roll each wrapped chestnut in brown sugar. Place the appetizers onto the prepared baking sheet.",
+        "Bake chestnuts in the preheated oven until the bacon is crisp and the brown sugar is bubbling, about 20 minutes. Allow to cool before serving."
+    ],
+    "ingredients": [
+        "1/4 cup ketchup",
+        "2 tablespoons soy sauce",
+        "1 1/2 tablespoons vinegar",
+        "1 pinch ground black pepper",
+        "1 pinch garlic powder",
+        "16 canned or jarred whole chestnuts",
+        "8 slices bacon, cut in half crosswise",
+        "1/2 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chestnuts",
+    "url": "http://allrecipes.com/recipe/216563/baked-chestnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-alfredo.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-alfredo.json
new file mode 100644
index 000000000..2b680f9f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-alfredo.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.",
+        "Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.",
+        "Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.",
+        "Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package penne pasta",
+        "1/2 cup butter",
+        "2 teaspoons minced garlic",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 cups milk",
+        "6 ounces grated Parmesan cheese, divided",
+        "2 teaspoons dried parsley",
+        "1 teaspoon Italian seasoning",
+        "1 teaspoon salt, divided",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon olive oil",
+        "2 chicken breasts, patted dry",
+        "1/2 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Alfredo",
+    "url": "http://allrecipes.com/recipe/245705/baked-chicken-alfredo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-bacon-wrapped-lady-apples-235740.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-bacon-wrapped-lady-apples-235740.json
new file mode 100644
index 000000000..7aad3ed26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-bacon-wrapped-lady-apples-235740.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 400\u00b0F.",
+        "Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.",
+        "While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.",
+        "Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.",
+        "Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.",
+        "While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more."
+    ],
+    "ingredients": [
+        "8 thin slices bacon (from a 1/2-lb package)",
+        "12 lady apples (about 1 to 2 inches in diameter",
+        "6 chicken thighs (2lb; with skin and bones)",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1 cup unfiltered apple cider",
+        "1/2 cup cider vinegar",
+        "2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste",
+        "1 tablespoon cold unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Fruit",
+        "Herb",
+        "Bake",
+        "Dinner",
+        "Apple",
+        "Bacon",
+        "Fall",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Chicken and Bacon-Wrapped Lady Apples",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-chicken-and-bacon-wrapped-lady-apples-235740"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-brie.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-brie.json
new file mode 100644
index 000000000..9360270b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-brie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.",
+        "Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!"
+    ],
+    "ingredients": [
+        "1 cup light beer or dry white wine",
+        "4 skinless, boneless chicken breast halves",
+        "salt and black pepper to taste",
+        "1 teaspoon dried oregano, or to taste",
+        "8 ounces Brie cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken and Brie",
+    "url": "http://allrecipes.com/recipe/88548/baked-chicken-and-brie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-corn.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-corn.json
new file mode 100644
index 000000000..c7dbf6a95
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-corn.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread corn into the bottom of a baking dish; add chicken breasts. Cover chicken with butter, garlic, black pepper, and salt. Cover dish with aluminum foil.",
+        "Bake in the preheated oven until chicken is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "2 (16 ounce) cans whole kernel corn, drained",
+        "4 skinless, boneless chicken breast halves",
+        "2 tablespoons butter",
+        "1 tablespoon chopped garlic",
+        "1/2 teaspoon ground black pepper",
+        "1 pinch salt (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken and Corn",
+    "url": "http://allrecipes.com/recipe/236817/baked-chicken-and-corn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-okra.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-okra.json
new file mode 100644
index 000000000..349af1c77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-okra.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Spread the rice over the bottom of a 10x15 inch baking dish.  Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.",
+        "Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce."
+    ],
+    "ingredients": [
+        "2 cups uncooked white rice",
+        "1 (3 pound) whole chicken, cut into pieces",
+        "2 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved",
+        "2 cups small fresh okra",
+        "2 bay leaves",
+        "5 cups chicken broth",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken and Okra",
+    "url": "http://allrecipes.com/recipe/94574/baked-chicken-and-okra/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-onions.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-onions.json
new file mode 100644
index 000000000..32b4662c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-onions.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.",
+        "Layer the bottom of the baking dish with 1/2 the onions and 1/2 the garlic slices. Pour lemon juice and white wine into the baking dish. Season chicken with paprika, salt, and pepper, and place in the baking dish. Top with remaining onions and garlic.",
+        "Bake 25 minutes in the preheated oven, or until chicken juices run clear."
+    ],
+    "ingredients": [
+        "2 medium onions, sliced into rings",
+        "1 head garlic, cloves separated, peeled, and sliced",
+        "1/4 cup lemon juice",
+        "1/2 cup white wine",
+        "4 skinless, boneless chicken breast halves",
+        "paprika to taste",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken and Onions",
+    "url": "http://allrecipes.com/recipe/74130/baked-chicken-and-onions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-rice-chimichangas.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-rice-chimichangas.json
new file mode 100644
index 000000000..76fea7d65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-rice-chimichangas.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.",
+        "Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.",
+        "Prepare Knorr(R) Fiesta Sides(TM) - Mexican Rice according to package directions. Remove from the heat.",
+        "Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.",
+        "Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings."
+    ],
+    "ingredients": [
+        "1 1/2 cups cooked shredded chicken",
+        "2/3 cup salsa",
+        "1 1/2 teaspoons ground cumin",
+        "1 teaspoon dried oregano",
+        "1 (5.6 ounce) package Knorr\u00ae Fiesta Sides\u2122 - Spanish Rice",
+        "1 1/4 cups shredded Colby-Jack cheese",
+        "4 (10 inch) burrito-size flour tortillas",
+        "1 tablespoon canola oil",
+        "Optional Toppings:",
+        "Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken and Rice Chimichangas",
+    "url": "http://allrecipes.com/recipe/247151/baked-chicken-and-rice-chimichangas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-stuffing.json
new file mode 100644
index 000000000..ea3a0ff11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-stuffing.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Layer chicken strips in the bottom of a 9x13 inch baking dish. In a medium bowl, mix together cream of celery soup, cream of chicken soup and 1/2 cup chicken broth; pour mixture over chicken.",
+        "Sprinkle chicken with cheese, then combine stuffing mix and seasoning packet with remaining 1/2 cup chicken broth, mix together and place mixture on top of chicken.",
+        "Bake at 350 degrees F (175 degrees C) for 45 minutes."
+    ],
+    "ingredients": [
+        "2 pounds skinless, boneless chicken breast halves - boiled and cut into strips",
+        "1 (10.75 ounce) can condensed cream of celery soup",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 cup chicken broth, divided",
+        "1 1/2 cups shredded mozzarella cheese",
+        "1 (6 ounce) package instant stuffing mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken and Stuffing",
+    "url": "http://allrecipes.com/recipe/17610/baked-chicken-and-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-zucchini.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-zucchini.json
new file mode 100644
index 000000000..f49eec256
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-and-zucchini.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.",
+        "Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.",
+        "Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.",
+        "Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1 tablespoon water",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1 cup dry bread crumbs",
+        "2 tablespoons olive oil",
+        "4 skinless, boneless chicken breast halves",
+        "1 tablespoon minced garlic",
+        "2 tablespoons olive oil",
+        "5 zucchinis, sliced",
+        "4 tomatoes, sliced",
+        "2/3 cup shredded mozzarella cheese",
+        "2 teaspoons chopped fresh basil",
+        "1/3 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken and Zucchini",
+    "url": "http://allrecipes.com/recipe/222585/baked-chicken-and-zucchini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-breasts-and-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-breasts-and-vegetables.json
new file mode 100644
index 000000000..4864b572b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-breasts-and-vegetables.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.",
+        "Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "8 carrots, sliced into 1/2-inch rounds",
+        "4 green bell peppers, sliced",
+        "8 stalks celery, chopped",
+        "8 green onions, chopped",
+        "1/4 cup chopped fresh flat-leaf parsley",
+        "1/2 cup olive oil",
+        "1 teaspoon salt",
+        "1 teaspoon Italian seasoning",
+        "1 teaspoon chili powder",
+        "1 teaspoon lemon pepper",
+        "4 pinches freshly ground black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Breasts and Vegetables",
+    "url": "http://allrecipes.com/recipe/236110/baked-chicken-breasts-and-vegetables/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-breasts-with-parmesan-crust-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-breasts-with-parmesan-crust-recipe.json
new file mode 100644
index 000000000..8502ef7bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-breasts-with-parmesan-crust-recipe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.",
+        "Photograph by Charles Masters"
+    ],
+    "ingredients": [
+        "2 tablespoons dijon mustard",
+        "1/2 teaspoon thyme leaves, chopped",
+        "Kosher salt",
+        "1/4 teaspoon cayenne pepper",
+        "4 boneless, skinless chicken breast halves (about 8 ounces each)",
+        "3/4 cup freshly grated parmesan cheese",
+        "3/4 cup panko or dried coarse baguette breadcrumbs",
+        "Cooking spray"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baked Chicken",
+        "Chicken",
+        "Poultry Recipes",
+        "Healthy",
+        "Chicken Breast",
+        "Main Dish Recipes",
+        "Diabetes-Friendly",
+        "Low-Fat",
+        "Low Calorie"
+    ],
+    "title": "Baked Chicken Breasts With Parmesan Crust",
+    "url": "http://www.foodnetwork.com/recipes/ted-allen/baked-chicken-breasts-with-parmesan-crust-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-brussels-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-brussels-sprouts.json
new file mode 100644
index 000000000..b9794e1d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-brussels-sprouts.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees. In a skillet, heat oil and brown chicken. Lay chicken in a shallow baking dish and surround with Brussels sprouts. Sprinkle onions and rosemary over chicken. Add broth, salt and pepper. Bake, covered, for 20 minutes. Uncover, increase oven temperature to 400 degrees, and bake 30 to 40 minutes, until sprouts are cooked firm, not mushy. Serve"
+    ],
+    "ingredients": [
+        "1 tablespoon extra virgin olive oil",
+        "1 1/4 pounds boneless, skinless chicken breast, cut into 8 pieces",
+        "1 pound fresh Brussels sprouts",
+        "1 1/2 cups chopped yellow onion",
+        "2 1/2 tablespoons fresh rosemary",
+        "1 1/2 cups 99% fat-free chicken broth",
+        "Salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken & Brussels Sprouts",
+    "url": "http://allrecipes.com/recipe/93039/baked-chicken-brussels-sprouts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-curry-flavor-fest.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-curry-flavor-fest.json
new file mode 100644
index 000000000..7c2c79b35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-curry-flavor-fest.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.",
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.",
+        "Bake in preheated oven until the juices run clear, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups Dijon mustard",
+        "2/3 cup Worcestershire sauce",
+        "6 tablespoons chili powder",
+        "1/4 cup ground cumin",
+        "2 tablespoons ground ginger",
+        "1 teaspoon ground turmeric",
+        "10 pounds bone-in chicken pieces",
+        "6 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Curry Flavor-Fest",
+    "url": "http://allrecipes.com/recipe/161574/baked-chicken-curry-flavor-fest/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-drumsticks-asian-fusio.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-drumsticks-asian-fusio.json
new file mode 100644
index 000000000..9675a566a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-drumsticks-asian-fusio.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place chicken drumsticks in a tall or wide pot. Pour in peaches with juice, hoisin sauce, barbeque sauce, ginger, and garlic. Mix with your hands until well blended. Transfer to the refrigerator to marinate, 30 minutes to 4 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread chicken drumsticks in a baking pan; cover with aluminum foil.",
+        "Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 30 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4469222.jpg",
+    "ingredients": [
+        "4 pounds chicken drumsticks",
+        "1 (15 ounce) can peaches, undrained",
+        "1/2 cup hoisin sauce",
+        "1/2 cup barbeque sauce",
+        "1 (3 inch) piece fresh ginger, minced",
+        "4 cloves garlic, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Drumsticks (Asian Fusion)",
+    "url": "http://allrecipes.com/recipe/256871/baked-chicken-drumsticks-asian-fusio/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-fried-steak-with-mushro.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-fried-steak-with-mushro.json
new file mode 100644
index 000000000..0e89bb0d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-fried-steak-with-mushro.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.",
+        "Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.",
+        "Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.",
+        "Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.",
+        "Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "6 (4 ounce) cube steaks",
+        "1 cup peanut or vegetable oil, for frying",
+        "1 pinch seasoned salt, or to taste",
+        "1 pinch garlic powder, or to taste",
+        "1 pinch black pepper, or to taste",
+        "2/3 cup finely diced onion",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "2 (4.5 ounce) cans sliced mushrooms with juice",
+        "1/2 (10.75 ounce) can water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken-Fried Steak with Mushroom Gravy",
+    "url": "http://allrecipes.com/recipe/77825/baked-chicken-fried-steak-with-mushro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-in-a-sweet-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-in-a-sweet-bbq-sauce.json
new file mode 100644
index 000000000..eee7b8c77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-in-a-sweet-bbq-sauce.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.",
+        "Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.",
+        "Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.",
+        "Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2305&h=1207&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6702821.jpg",
+    "ingredients": [
+        "\u00bd cup prepared barbecue sauce",
+        "\u00bc cup soy sauce",
+        "\u00bc cup red wine",
+        "\u00bc cup maple syrup",
+        "1 tablespoon chili powder",
+        "1 tablespoon dry mustard powder",
+        "1 tablespoon garlic powder",
+        "1 teaspoon onion powder",
+        "1 teaspoon ground cumin",
+        "4  skinless, boneless chicken breast halves",
+        "1 tablespoon cornstarch",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken In a Sweet BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/218898/baked-chicken-in-a-sweet-bbq-sauce/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-marsala.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-marsala.json
new file mode 100644
index 000000000..bb90fee14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-marsala.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.",
+        "Melt butter in a skillet over medium heat. Cook and stir mushrooms and onion in butter until the onion is translucent, about 5 minutes.",
+        "Stir cream of mushroom soup, chicken broth, and Marsala wine together in a large bowl. Stir mushroom mixture into soup mixture.",
+        "Spread chicken pieces into prepared baking dish; season with salt and pepper. Pour soup mixture over the chicken and cover the dish with aluminum foil.",
+        "Bake in preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 90 minutes.  An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1/4 cup butter",
+        "2 (4.5 ounce) cans mushrooms, drained",
+        "1/4 cup onion, chopped",
+        "3 (10.75 ounce) cans cream of mushroom soup",
+        "1 (14.5 ounce) can chicken broth",
+        "1 cup Marsala wine",
+        "3 pounds chicken pieces",
+        "salt and pepper to taste",
+        "1/2 teaspoon garlic salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Marsala",
+    "url": "http://allrecipes.com/recipe/221533/baked-chicken-marsala/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-nuggets.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-nuggets.json
new file mode 100644
index 000000000..cfe3c3f87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-nuggets.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.",
+        "Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes."
+    ],
+    "ingredients": [
+        "3 skinless, boneless chicken breasts",
+        "1 cup Italian seasoned bread crumbs",
+        "1/2 cup grated Parmesan cheese",
+        "1 teaspoon salt",
+        "1 teaspoon dried thyme",
+        "1 tablespoon dried basil",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Nuggets",
+    "url": "http://allrecipes.com/recipe/8849/baked-chicken-nuggets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-on-rice.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-on-rice.json
new file mode 100644
index 000000000..caeb0fd65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-on-rice.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.",
+        "Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix.",
+        "Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "2 (10.75 ounce) cans condensed cream of mushroom soup",
+        "2 1/2 cups milk",
+        "1 1/2 cups uncooked white rice",
+        "2 (4.5 ounce) cans sliced mushrooms",
+        "2 (1 ounce) packages dry onion soup mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken on Rice",
+    "url": "http://allrecipes.com/recipe/8829/baked-chicken-on-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-oscar-dinner-yep-the.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-oscar-dinner-yep-the.json
new file mode 100644
index 000000000..0f7f21703
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-oscar-dinner-yep-the.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place chicken breasts into a 9x13-inch baking dish.",
+        "Place red potatoes into a separate 8x8-inch baking dish.",
+        "Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.",
+        "Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.",
+        "Cover both baking dishes with aluminum foil.",
+        "Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.",
+        "Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.",
+        "Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.",
+        "Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.",
+        "To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.",
+        "Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "12 small red potatoes",
+        "2 tablespoons olive oil, divided",
+        "2 teaspoons sea salt",
+        "2 teaspoons garlic powder",
+        "2 teaspoons lemon and herb seasoning",
+        "1 teaspoon onion powder",
+        "1 teaspoon dried basil",
+        "1/2 teaspoon ground black pepper",
+        "6 slices Havarti cheese, folded in half",
+        "3 (.9 ounce) packages hollandaise sauce mix (such as Knorr\u00ae)",
+        "3 cups milk",
+        "3/4 cup butter",
+        "1 teaspoon ground white pepper",
+        "1 teaspoon dried basil",
+        "1 pinch garlic powder (optional)",
+        "1 pound fresh asparagus, trimmed",
+        "1 (8 ounce) package imitation crabmeat, chopped",
+        "1/4 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Oscar Dinner (Yep, the Whole Shebang)",
+    "url": "http://allrecipes.com/recipe/220419/baked-chicken-oscar-dinner-yep-the/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-pepperoni.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-pepperoni.json
new file mode 100644
index 000000000..1996e0ec2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-pepperoni.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Rub oregano and basil over chicken breasts.",
+        "Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.",
+        "Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.",
+        "Bake in the preheated oven until cheese is melted, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon oregano",
+        "1 teaspoon dried basil",
+        "4 boneless, skinless chicken breasts",
+        "cooking spray",
+        "1 clove garlic, chopped",
+        "1 (14 ounce) jar spaghetti sauce",
+        "1 (8 ounce) package shredded mozzarella cheese, or to taste",
+        "24 slices turkey pepperoni"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Pepperoni",
+    "url": "http://allrecipes.com/recipe/247084/baked-chicken-pepperoni/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-reuben.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-reuben.json
new file mode 100644
index 000000000..0a5883acd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-reuben.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.",
+        "Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1 (16 ounce) can sauerkraut, drained and pressed",
+        "4 slices Swiss cheese",
+        "1 1/4 cups thousand island salad dressing",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Reuben",
+    "url": "http://allrecipes.com/recipe/22471/baked-chicken-reuben/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-schnitzel.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-schnitzel.json
new file mode 100644
index 000000000..f3b7c175b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-schnitzel.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.",
+        "Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.",
+        "Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.",
+        "Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.",
+        "Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil, or as desired",
+        "6 chicken breasts, cut in half lengthwise (butterflied)",
+        "salt and ground black pepper to taste",
+        "3/4 cup all-purpose flour",
+        "1 tablespoon paprika",
+        "2 eggs, beaten",
+        "2 cups seasoned bread crumbs",
+        "1 large lemon, zested"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Schnitzel",
+    "url": "http://allrecipes.com/recipe/244950/baked-chicken-schnitzel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-spaghetti.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-spaghetti.json
new file mode 100644
index 000000000..0aaca67f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-spaghetti.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.",
+        "Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.",
+        "Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.",
+        "Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.",
+        "Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.",
+        "Bake in preheated oven until hot and bubbly, 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (16 ounce) package spaghetti",
+        "6 tablespoons butter",
+        "3 cups sliced fresh mushrooms",
+        "1 cup chopped onion",
+        "1 cup chopped celery",
+        "1 (14 ounce) can diced tomatoes, drained",
+        "2 (10.75 ounce) cans cream of mushroom soup",
+        "1 cup chicken broth",
+        "1 (4 ounce) can chopped green chiles (such as Old El Paso\u00ae), drained",
+        "1/2 cup sour cream",
+        "1 teaspoon seasoned salt",
+        "1/4 teaspoon cayenne pepper",
+        "salt and ground black pepper to taste",
+        "3 1/2 cups chopped cooked chicken",
+        "2 cups shredded sharp white Cheddar cheese",
+        "3/4 cup panko bread crumbs",
+        "2 tablespoons melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Spaghetti",
+    "url": "http://allrecipes.com/recipe/234797/baked-chicken-spaghetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-tenders.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-tenders.json
new file mode 100644
index 000000000..9ab307f95
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-tenders.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.",
+        "For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.",
+        "Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.",
+        "Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.",
+        "For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.",
+        "Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce."
+    ],
+    "ingredients": [
+        "3 cups cheese crackers, such as Cheez-Its, ground into crumbs",
+        "1 cup finely grated Parmesan",
+        "1/2 cup mayonnaise",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon apple cider vinegar",
+        "Kosher salt and freshly ground black pepper",
+        "1 pound chicken tenders (7 to 8\u00a0tenders)",
+        "1/2 cup Dijon mustard",
+        "1/4 cup mayonnaise",
+        "2 tablespoons honey",
+        "Dash cayenne pepper",
+        "Kosher salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Chicken",
+        "Poultry Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Baked Chicken Tenders",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/baked-chicken-tenders"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-thermidor.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-thermidor.json
new file mode 100644
index 000000000..1f8185737
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-thermidor.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.",
+        "In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.",
+        "Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve."
+    ],
+    "ingredients": [
+        "2 cups cooked, cubed chicken meat",
+        "1 cup diced celery",
+        "1 cup frozen green peas",
+        "1 (5 ounce) can water chestnuts, drained and chopped",
+        "1/2 cup toasted and sliced almonds",
+        "2 cups chopped red bell pepper",
+        "1/4 cup chopped onion",
+        "2 tablespoons chopped pimento peppers (optional)",
+        "2 tablespoons white wine",
+        "1 1/2 teaspoons lemon juice",
+        "1/2 cup milk",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "2 slices white bread, cut into cubes",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Thermidor",
+    "url": "http://allrecipes.com/recipe/8893/baked-chicken-thermidor/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-wings.json
new file mode 100644
index 000000000..b08cc9ff3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-wings.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.",
+        "Cook the wings in the preheated oven 1 hour, or until crisp and cooked through."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "3 cloves garlic, pressed",
+        "2 teaspoons chili powder",
+        "1 teaspoon garlic powder",
+        "salt and ground black pepper to taste",
+        "10 chicken wings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken Wings",
+    "url": "http://allrecipes.com/recipe/187822/baked-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-apple-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-apple-stuffing.json
new file mode 100644
index 000000000..c33742ef0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-apple-stuffing.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.",
+        "Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.",
+        "Bake for 45 to 50 minutes, or until the chicken juices run clear."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "3 eggs",
+        "1 tablespoon water",
+        "1 cup dry bread crumbs",
+        "4 skinless, boneless chicken breast halves",
+        "1 Red Delicious apple, cored and diced",
+        "1 (8 ounce) package dry bread stuffing mix",
+        "2 cups apple juice, or as needed",
+        "2 tablespoons butter, or as needed",
+        "1 Red Delicious apple - peeled, cored and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken with Apple Stuffing",
+    "url": "http://allrecipes.com/recipe/76088/baked-chicken-with-apple-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-applesauce-stuffin.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-applesauce-stuffin.json
new file mode 100644
index 000000000..150022a29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-applesauce-stuffin.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Spray a 9x13 inch baking pan with cooking spray.",
+        "In a large bowl, mix the bread crumbs, onion, celery, applesauce, and broth. Season with parsley, rosemary, thyme, sage, salt, and pepper. Transfer to the baking dish. Arrange chicken pieces in the dish so they are partially covered with the stuffing. Drizzle with butter. Cover the dish with aluminum foil.",
+        "Bake 1 hour in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear and stuffing is lightly browned."
+    ],
+    "ingredients": [
+        "6 cups dry bread crumbs",
+        "1 onion, chopped",
+        "1 stalk celery, diced",
+        "1 (16 ounce) jar applesauce",
+        "1 (14 ounce) can chicken broth",
+        "2 tablespoons dried parsley",
+        "1 tablespoon dried rosemary",
+        "1 tablespoon dried thyme",
+        "1 tablespoon dried sage",
+        "salt and pepper to taste",
+        "1 (4 pound) whole chicken, cut into pieces",
+        "3/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken with Applesauce Stuffing",
+    "url": "http://allrecipes.com/recipe/81576/baked-chicken-with-applesauce-stuffin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-barbecue-sauce-102190.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-barbecue-sauce-102190.json
new file mode 100644
index 000000000..39935163a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-barbecue-sauce-102190.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Remove skin from chicken thighs and discard. Place thighs close together in 13x9x2-inch glass baking dish. Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard. Pour sauce evenly over chicken.",
+        "Bake chicken uncovered until cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve."
+    ],
+    "ingredients": [
+        "12 chicken thighs with skin and bones (about 3 3/4 pounds)",
+        "1 14 1/2- to 16-ounce can crushed tomatoes with added puree",
+        "1/4 cup (packed) golden brown sugar",
+        "3 tablespoons apple cider vinegar",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon dried thyme",
+        "1/4 cup French's mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Mustard",
+        "Bake",
+        "Fall",
+        "Grill/Barbecue"
+    ],
+    "title": "Baked Chicken with Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-chicken-with-barbecue-sauce-102190"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-mushrooms-and-artichokes-1462.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-mushrooms-and-artichokes-1462.json
new file mode 100644
index 000000000..0392a3f3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-mushrooms-and-artichokes-1462.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Season chicken breast halves with salt and pepper. Place skin side up in 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over. Bake until chicken is cooked through. about 45 minutes."
+    ],
+    "ingredients": [
+        "4 chicken breast halves",
+        "Salt and pepper",
+        "1 6-ounce jar marinated artichoke hearts",
+        "8 ounces mushrooms, sliced",
+        "5 green onions, chopped",
+        "1 cup dry white wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Mushroom",
+        "Poultry",
+        "Bake",
+        "Quick & Easy",
+        "Artichoke"
+    ],
+    "title": "Baked Chicken with Mushrooms and Artichokes",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-chicken-with-mushrooms-and-artichokes-1462"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-peaches.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-peaches.json
new file mode 100644
index 000000000..4cf9a2271
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-peaches.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.",
+        "Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear."
+    ],
+    "ingredients": [
+        "8 skinless, boneless chicken breast halves",
+        "1 cup brown sugar",
+        "4 fresh peaches - peeled, pitted, and sliced",
+        "1/8 teaspoon ground ginger",
+        "1/8 teaspoon ground cloves",
+        "2 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken with Peaches",
+    "url": "http://allrecipes.com/recipe/19880/baked-chicken-with-peaches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-salsa-and-sour-cre.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-salsa-and-sour-cre.json
new file mode 100644
index 000000000..3f26ecfb8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-salsa-and-sour-cre.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Put chicken and taco seasoning in a resealable plastic bag. Seal bag and shake to coat chicken in taco seasoning. Arrange seasoned chicken in a baking dish.",
+        "Stir sour cream and salsa together in a bowl; spoon over the chicken breasts.",
+        "Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese over the chicken breasts and continue cooking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 (1 ounce) packet taco seasoning",
+        "1 cup sour cream",
+        "1 cup salsa",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken with Salsa and Sour Cream",
+    "url": "http://allrecipes.com/recipe/230977/baked-chicken-with-salsa-and-sour-cre/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-tangy-barbecue-sauce-871.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-tangy-barbecue-sauce-871.json
new file mode 100644
index 000000000..c55bf2088
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-tangy-barbecue-sauce-871.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Mix first 4 ingredients in large bowl. Season chicken with salt and pepper. Drop chicken 2 pieces at a time into flour mixture; toss to coat.",
+        "Heat oil in heavy large Dutch oven over medium heat. Working in batches, add chicken to pot; fry until brown, about 5 minutes per side. Arrange chicken on baking sheet. Bake 20 minutes.",
+        "Meanwhile, pour off all but 1 tablespoon oil from pot. Add onion and garlic; saut\u00e9 over medium heat 5 minutes. Add ketchup. Fill ketchup bottle with water; pour water into pot. Mix in sugar, Worcestershire sauce and mustard. Boil sauce until slightly thickened, stirring occasionally, about 10 minutes.",
+        "Remove chicken from oven. Spoon some sauce over chicken. Return chicken to oven. Bake until chicken is cooked through and glazed, about 20 minutes. Serve chicken with remaining sauce."
+    ],
+    "ingredients": [
+        "1 cup all purpose flour",
+        "1 tablespoon garlic powder",
+        "1 tablespoon onion powder",
+        "1 tablespoon poultry seasoning",
+        "2 4-pound chickens, each cut into 6 pieces",
+        "1/4 cup vegetable oil",
+        "1/2 cup finely chopped onion",
+        "2 large garlic cloves, minced",
+        "1 20-ounce bottle ketchup",
+        "3 tablespoons (packed) golden brown sugar",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Bake",
+        "Kid-Friendly",
+        "Condiment"
+    ],
+    "title": "Baked Chicken with Tangy Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-chicken-with-tangy-barbecue-sauce-871"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-vidalia-onion-sauce.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-vidalia-onion-sauce.json
new file mode 100644
index 000000000..d2200a41b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-vidalia-onion-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 425\u00b0F. Lightly oil a large flameproof roasting pan.",
+        "Brush the skin of the chicken breast halves with 1 Tbs. of the olive oil. Season the breasts with 2 tsp. of the salt and 1/2 tsp. of the pepper, then sprinkle with the minced rosemary. Place the chicken, skin side up, in the center of the prepared pan.",
+        "Place the onions in a bowl. Drizzle with the remaining 1 Tbs. olive oil and toss to coat evenly. Season the onions with the remaining 1/2 tsp. salt and 1/2 tsp. pepper and toss again. Place the onions around the edges of the roasting pan.",
+        "Transfer the pan to the oven and roast, stirring the onions occasionally, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 160\u00b0F, about 35 minutes. Transfer the chicken to a platter and cover loosely with aluminum foil. Increase the oven temperature to 475\u00b0F, and continue roasting the onions until they are very tender and deep beige, about 5 minutes more.",
+        "Transfer the onions and any pan juices to a food processor. Place the roasting pan over medium-high heat. Add the sherry and broth and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Boil until the liquid is reduced to 3/4 cup, about 2 minutes. Remove from the heat.",
+        "Process the onions, adding as much of the liquid from the roasting pan as needed to make a pourable sauce. Adjust the seasonings with salt and pepper. Pour some of the sauce over the chicken, garnish with the rosemary sprigs and serve immediately. Pass the remaining sauce at the table. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "New Flavors for Chicken",
+        ", by Rick Rodgers (Oxmoor House, 2008)."
+    ],
+    "ingredients": [
+        "2 Tbs. extra-virgin olive oil, plus more for roasting pan",
+        "4 bone-in, skin-on chicken breast halves, each about 3/4 lb.",
+        "2 1/2 tsp. kosher salt, plus more, to taste",
+        "1 tsp. freshly ground pepper, plus more, to taste",
+        "1 Tbs. minced fresh rosemary, plus sprigs for garnish",
+        "2 large Vidalia onions, about 1 1/2 lb. total, quartered",
+        "1/4 cup dry sherry",
+        "3/4 cup low-sodium chicken broth or stock"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Baked Chicken with Vidalia Onion Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/baked-chicken-with-vidalia-onion-sauce.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-white-beans-and-tomatoes-231182.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-white-beans-and-tomatoes-231182.json
new file mode 100644
index 000000000..ba3ede500
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken-with-white-beans-and-tomatoes-231182.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.",
+        "While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.",
+        "Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "6 bacon slices (1/4 lb total), cut into 1-inch pieces",
+        "4 large chicken thighs with skin and bone (1 1/2 lb total)",
+        "2 medium onions, chopped (1 1/2 cups)",
+        "1 (14- to 16-oz) can stewed tomatoes including juice",
+        "2 (15- to 16-oz) cans small white beans, rinsed and drained"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Chicken",
+        "Poultry",
+        "Tomato",
+        "Bake",
+        "Saut\u00e9",
+        "Bacon",
+        "Fall",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Baked Chicken with White Beans and Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-chicken-with-white-beans-and-tomatoes-231182"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-chicken.json
new file mode 100644
index 000000000..be1961262
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish.",
+        "Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.",
+        "Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.",
+        "Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1 cup sour cream",
+        "2 tablespoons Dijon mustard",
+        "2 cloves garlic, minced",
+        "1/2 teaspoon black pepper",
+        "4 skinless, boneless chicken breast halves",
+        "1 cup crushed cornflakes cereal",
+        "1 (1 ounce) package dry onion soup mix",
+        "3 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chicken",
+    "url": "http://allrecipes.com/recipe/203047/baked-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chili-hot-dogs.json b/serverless-fleets/data/input/inferencing/recipes/baked-chili-hot-dogs.json
new file mode 100644
index 000000000..e8dafd643
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chili-hot-dogs.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. Grease 9 x 13-inch baking dish.",
+        "Heat hot dogs according to package directions. Arrange hot dog buns in baking dish, cut side up. Place hot dogs in buns. Top with chili. Sprinkle with cheese. Tent pan with foil.",
+        "Bake 15 to 20 minutes or until hot and cheese is melted."
+    ],
+    "ingredients": [
+        "6 hot dogs",
+        "6 split hot dog buns",
+        "1 (15 ounce) can HORMEL\u00ae Chili With Beans",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chili Hot Dogs",
+    "url": "http://allrecipes.com/recipe/240509/baked-chili-hot-dogs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-chipotle-chicken-flautas.json b/serverless-fleets/data/input/inferencing/recipes/baked-chipotle-chicken-flautas.json
new file mode 100644
index 000000000..061875782
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-chipotle-chicken-flautas.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F.",
+        "Mix together chicken, cream of chicken soup, diced green chile peppers, 1 tsp. chipotle powder, cumin, and coriander in a medium size saucepan. Heat over medium heat until hot. Remove from heat.",
+        "Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.",
+        "In a small bowl mix together the canola oil and remaining ground chipotle pepper.",
+        "Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool.",
+        "Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa."
+    ],
+    "ingredients": [
+        "10 Mission\u00ae Small/Fajita Flour Tortillas",
+        "2 cups diced cooked chicken breast meat",
+        "1 (10.75 ounce) can reduced fat and sodium cream of chicken soup",
+        "1 (4 ounce) can diced green chile peppers, undrained",
+        "1 teaspoon ground dried chili pepper",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon ground coriander",
+        "2 tablespoons canola oil",
+        "1/2 teaspoon ground chipotle pepper",
+        "2 tablespoons chopped fresh cilantro",
+        "1/3 cup reduced-fat sour cream",
+        "Prepared salsa"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Chipotle Chicken Flautas",
+    "url": "http://allrecipes.com/recipe/237008/baked-chipotle-chicken-flautas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cider-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/baked-cider-doughnuts.json
new file mode 100644
index 000000000..cbebd6376
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cider-doughnuts.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray.",
+        "In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter.",
+        "Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup whole wheat flour",
+        "1/4 cup powdered milk",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cinnamon",
+        "2 eggs, beaten",
+        "1 tablespoon honey",
+        "1 cup unsweetened apple juice concentrate, thawed",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cider Doughnuts",
+    "url": "http://allrecipes.com/recipe/33175/baked-cider-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cinnamon-apple-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/baked-cinnamon-apple-french-toast.json
new file mode 100644
index 000000000..fffb722ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cinnamon-apple-french-toast.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Spray a 9x13-inch casserole dish with cooking spray.",
+        "Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.",
+        "Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.",
+        "Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 cup light brown sugar",
+        "1/2 cup light butter, melted",
+        "1 teaspoon ground cinnamon",
+        "3 Granny Smith apples - peeled, cored, and thinly sliced",
+        "1/2 cup dried cranberries",
+        "1/2 cup chopped pecans",
+        "1 loaf Italian bread, cut into 1/2-inch slices",
+        "1 1/2 cups egg substitute",
+        "1 1/2 cups skim milk",
+        "1 tablespoon vanilla extract",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cinnamon Apple French Toast",
+    "url": "http://allrecipes.com/recipe/231949/baked-cinnamon-apple-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cinnamon-apples.json b/serverless-fleets/data/input/inferencing/recipes/baked-cinnamon-apples.json
new file mode 100644
index 000000000..203137d4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cinnamon-apples.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Layer apple slices in the bottom of an 8-inch glass baking dish.",
+        "Mix water, butter, flour, and cornstarch together in a bowl until no lumps remain. Stir in brown sugar, cinnamon, and salt until smooth. Pour apples in the baking dish.",
+        "Bake in the preheated oven, stirring every 10 to 15 minutes, until soft and juicy, about 45 minutes."
+    ],
+    "ingredients": [
+        "3 Golden Delicious apples - peeled, cored, and thinly sliced",
+        "2/3 cup water",
+        "2 teaspoons cold butter, cut into small pieces",
+        "1 1/2 teaspoons all-purpose flour",
+        "1 teaspoon cornstarch",
+        "1/2 cup brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cinnamon Apples",
+    "url": "http://allrecipes.com/recipe/255931/baked-cinnamon-apples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-clams-oreganata-13618.json b/serverless-fleets/data/input/inferencing/recipes/baked-clams-oreganata-13618.json
new file mode 100644
index 000000000..753593a17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-clams-oreganata-13618.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F.",
+        "In a small bowl stir together topping ingredients until combined well and season with salt and pepper.",
+        "Scrub reserved clam shells inside and out and dry. In a shallow baking pan spread coarse salt about 1/4 inch deep and nestle shells in salt to keep them level. Return shucked clams to shells and cover generously with topping. Clams may be prepared up to this point 1 hour ahead and chilled.",
+        "Bake clams in middle of oven 10 minutes. Serve clams nestled in coarse salt on a platter."
+    ],
+    "ingredients": [
+        "3/4 cup coarse dry bread crumbs (preferably from a crusty loaf of Italian \u00a0bread)",
+        "1 large garlic clove, minced",
+        "2 tablespoons minced drained bottled roasted peppers",
+        "2 tablespoons extra-virgin olive oil",
+        "1 tablespoon minced fresh oregano leaves or 3/4 teaspoon dried oregano,\u00a0crumbled",
+        "24 small hard-shelled clams such as littlenecks, shucked, reserving 24 \u00a0half shells",
+        "sea or coarse salt for filling baking pan and serving platter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pepper",
+        "Shellfish",
+        "Bake",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Clam",
+        "Oregano",
+        "Gourmet"
+    ],
+    "title": "Baked Clams Oreganata",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-clams-oreganata-13618"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-coconut-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-chicken.json
new file mode 100644
index 000000000..b63af368e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.",
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.",
+        "Bake in the preheated oven until the chicken is no longer pink, about 40 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds chicken breast tenders",
+        "1 (13.5 ounce) can coconut milk",
+        "1/2 cup plain breadcrumbs",
+        "15 gingersnap cookies, crushed",
+        "1/4 cup shredded coconut",
+        "1 egg, beaten",
+        "1 tablespoon butter, cut into small pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Coconut Chicken",
+    "url": "http://allrecipes.com/recipe/156923/baked-coconut-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-coconut-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-french-toast.json
new file mode 100644
index 000000000..12f9c1146
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-french-toast.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Spray the inside of a 9x13-inch baking dish with cooking spray.",
+        "Arrange bread slices in a single layer in the prepared baking dish.",
+        "Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.",
+        "Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.",
+        "Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "16 (1 inch thick) slices French bread, cut diagonally",
+        "1 1/4 cups light coconut milk",
+        "1 1/4 cups egg substitute",
+        "1/2 cup white sugar",
+        "1 tablespoon vanilla extract",
+        "1/2 cup sweetened flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Coconut French Toast",
+    "url": "http://allrecipes.com/recipe/237768/baked-coconut-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-coconut-shrimp-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-shrimp-recipe.json
new file mode 100644
index 000000000..0b77da925
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-shrimp-recipe.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.",
+        "To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.",
+        "To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce."
+    ],
+    "ingredients": [
+        "Nonstick cooking spray",
+        "1 teaspoon curry powder",
+        "Pinch crushed red pepper flakes",
+        "1 tablespoon honey",
+        "2 teaspoons rice vinegar",
+        "1 orange, zested and juiced",
+        "1/2 cup flaked unsweetened coconut",
+        "6 tablespoons plain panko breadcrumbs",
+        "3 tablespoons all-purpose flour",
+        "2 large egg whites",
+        "1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry",
+        "Salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Coconut Shrimp",
+        "Coconut Recipes",
+        "Fruit",
+        "Shellfish Recipes",
+        "Shrimp",
+        "Healthy",
+        "Appetizer",
+        "Low-Carb",
+        "Low-Fat",
+        "Diabetes-Friendly",
+        "Low Calorie"
+    ],
+    "title": "Baked Coconut Shrimp",
+    "url": "http://www.foodnetwork.com/recipes/bobby-deen/baked-coconut-shrimp-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-coconut-shrimp-with-spicy-dippi.json b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-shrimp-with-spicy-dippi.json
new file mode 100644
index 000000000..cafbe5e98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-shrimp-with-spicy-dippi.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F.",
+        "Lightly spray a baking sheet with canola oil.",
+        "Peel and devein shrimp. Using a small, sharp knife, butterfly shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.",
+        "Beat egg whites and Silk in a shallow bowl.",
+        "Combine panko and coconut in another shallow bowl.",
+        "Dip shrimp in coconut/egg mixture then into crumb mixture, pressing to coat. Place shrimp on baking sheet.",
+        "Lightly spray shrimp with oil and bake 5-7 minutes per side until lightly golden brown and cooked through.",
+        "To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp."
+    ],
+    "ingredients": [
+        "Coconut shrimp:",
+        "Canola cooking spray",
+        "2 egg whites, beaten",
+        "1 pound large shrimp, uncooked",
+        "1/2 cup Silk\u00ae Coconutmilk Original",
+        "1/2 cup panko bread crumbs",
+        "1/2 cup sweetened flaked coconut",
+        "Dipping sauce:",
+        "1/2 cup orange marmalade",
+        "2 tablespoons stone-ground mustard",
+        "1 teaspoon olive oil",
+        "1 teaspoon prepared horseradish",
+        "Salt and pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Coconut Shrimp with Spicy Dipping",
+    "url": "http://allrecipes.com/recipe/237586/baked-coconut-shrimp-with-spicy-dippi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-coconut-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-shrimp.json
new file mode 100644
index 000000000..b83ef8422
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-coconut-shrimp.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.",
+        "Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.",
+        "Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through."
+    ],
+    "ingredients": [
+        "1 pound large shrimp, peeled and deveined",
+        "1/3 cup cornstarch",
+        "1 teaspoon salt",
+        "3/4 teaspoon cayenne pepper",
+        "2 cups flaked sweetened coconut",
+        "3 egg whites, beaten until foamy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Coconut Shrimp",
+    "url": "http://allrecipes.com/recipe/215014/baked-coconut-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cod-and-potatoes-with-horseradish-cream-sauce-233918.json b/serverless-fleets/data/input/inferencing/recipes/baked-cod-and-potatoes-with-horseradish-cream-sauce-233918.json
new file mode 100644
index 000000000..5a51c8d1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cod-and-potatoes-with-horseradish-cream-sauce-233918.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.",
+        "Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.",
+        "Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1/2 cup mayonnaise",
+        "3 tablespoons Dijon mustard with horseradish",
+        "2 tablespoons fresh lemon juice",
+        "2/3 pound unpeeled red-skinned potatoes, thinly sliced",
+        "2 6-ounce cod fillets",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Potato",
+        "Bake",
+        "Quick & Easy",
+        "Mayonnaise",
+        "Cod"
+    ],
+    "title": "Baked Cod and Potatoes with Horseradish Cream Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-cod-and-potatoes-with-horseradish-cream-sauce-233918"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-boursin-herb-cheese.json b/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-boursin-herb-cheese.json
new file mode 100644
index 000000000..7503e82e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-boursin-herb-cheese.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.",
+        "Bake, uncovered, in preheated oven for 25 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter, melted",
+        "2 pounds fresh cod fillets",
+        "1 (4 ounce) package Boursin cheese with herbs, room temperature",
+        "1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained",
+        "salt and ground black pepper to taste",
+        "2 tablespoons shredded Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cod with Boursin Herb Cheese",
+    "url": "http://allrecipes.com/recipe/152653/baked-cod-with-boursin-herb-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-leeks-morels-and-bacon.json b/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-leeks-morels-and-bacon.json
new file mode 100644
index 000000000..21343e4d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-leeks-morels-and-bacon.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 375\u00b0F.",
+        "In a small heatproof bowl, soak the mushrooms in the boiling water for 20 minutes. Squeeze the mushrooms dry and roughly chop the larger ones into bite-size pieces. Set aside.",
+        "In a large ovenproof fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the bacon and fry until crispy, about 5 minutes. Drain on paper towels. Pour off all but 3 Tbs. of the fat from the pan. Add the leeks and the 1/4 tsp. salt, stir until evenly coated with the fat and cook, stirring often, until tender and beginning to brown, about 10 minutes. Crumble the bacon and add half to the leeks along with the reserved mushrooms and the vinegar. Toss to combine well and spread the leek mixture over the bottom of the pan.",
+        "Season the cod fillets with salt and pepper and lay them on top of the leeks. Dot with the remaining 1 Tbs. butter. Bake until the fish flakes with a fork, about 12 minutes. Garnish with the remaining bacon and the chives and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "One Pot of the Day",
+        ", by Kate McMillan (Weldon Owen, 2012)."
+    ],
+    "ingredients": [
+        "3/4 oz. dried morel mushrooms",
+        "1/2 cup boiling water",
+        "3 Tbs. unsalted butter",
+        "4 bacon slices",
+        "2 cups thinly sliced leeks, white and light green portions",
+        "1/4 tsp. salt, plus more, to taste",
+        "1 tsp. Champagne vinegar",
+        "4 cod fillets, each about 6 oz.",
+        "Freshly ground pepper, to taste",
+        "1 Tbs. minced fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Baked Cod with Leeks, Morels and Bacon",
+    "url": "http://www.williams-sonoma.com/recipe/baked-cod-with-leeks-morels-and-bacon.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-orange-caper-and-olive-sauce-101638.json b/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-orange-caper-and-olive-sauce-101638.json
new file mode 100644
index 000000000..b6bf9a9f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-orange-caper-and-olive-sauce-101638.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 500\u00b0F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish."
+    ],
+    "ingredients": [
+        "1 orange",
+        "1/2 cup finely chopped seeded plum tomato",
+        "1/4 cup fresh orange juice",
+        "3 tablespoons minced red onion",
+        "1 1/2 tablespoons fresh lemon juice",
+        "4 teaspoons olive oil",
+        "1 tablespoon minced pitted Kalamata olives or other brine-cured black olives",
+        "1 tablespoon chopped drained capers",
+        "1 teaspoon chopped fresh rosemary",
+        "Nonstick vegetable oil spray",
+        "4 6-ounce cod fillet pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Fish",
+        "Olive",
+        "Bake",
+        "Low Fat",
+        "Orange",
+        "Cod",
+        "Spring",
+        "Healthy"
+    ],
+    "title": "Baked Cod with Orange, Caper and Olive Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-cod-with-orange-caper-and-olive-sauce-101638"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-roasted-red-pepper-hor.json b/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-roasted-red-pepper-hor.json
new file mode 100644
index 000000000..9a95ba3d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cod-with-roasted-red-pepper-hor.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.",
+        "Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.",
+        "Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 (6 ounce) jar roasted red peppers - drained, patted dry, and diced",
+        "1 cup horseradish sauce",
+        "8 dashes Worcestershire sauce",
+        "4 large cod fillets, rinsed and dried with paper towels",
+        "garlic pepper seasoning",
+        "1 cup crushed Cajun-seasoned snack mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cod with Roasted Red Pepper Horseradish Sauce",
+    "url": "http://allrecipes.com/recipe/88464/baked-cod-with-roasted-red-pepper-hor/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-corn-beef-hash.json b/serverless-fleets/data/input/inferencing/recipes/baked-corn-beef-hash.json
new file mode 100644
index 000000000..8966fe332
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-corn-beef-hash.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.",
+        "Bake in preheated oven for 30 minutes until the casserole is hot and bubbly."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 onion, sliced",
+        "1 (14 ounce) can baked beans",
+        "1 (12 ounce) can corned beef, chopped",
+        "2 tablespoons tomato puree",
+        "1 dash Worcestershire sauce",
+        "2 cups mashed potatoes",
+        "1 cup shredded extra-sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Corn Beef Hash",
+    "url": "http://allrecipes.com/recipe/160206/baked-corn-beef-hash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-corn-casserole-for-potlucks.json b/serverless-fleets/data/input/inferencing/recipes/baked-corn-casserole-for-potlucks.json
new file mode 100644
index 000000000..ee248b2a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-corn-casserole-for-potlucks.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.",
+        "Bake in preheated oven until the cheese is melted, about 45 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3024&h=1583&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6500042.jpg",
+    "ingredients": [
+        "2 (19 ounce) cans whole kernel corn, drained",
+        "6 tablespoons all-purpose flour",
+        "6 tablespoons white sugar",
+        "6 tablespoons butter, melted",
+        "4 teaspoons salt",
+        "2  chopped pimento peppers",
+        "6  eggs",
+        "\u00bd cup chopped green bell pepper",
+        "\u00bd pound processed cheese (such as Velveeta\u00ae), cubed",
+        "1\u2009\u00bd cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Corn Casserole for Potlucks",
+    "url": "http://allrecipes.com/recipe/232687/baked-corn-casserole-for-potlucks/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-corn-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-corn-casserole.json
new file mode 100644
index 000000000..1271b3670
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-corn-casserole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions.  Pour mixture into a 1 quart casserole dish.",
+        "Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 (3 ounce) packages cream cheese",
+        "1 (11.25 ounce) can whole kernel corn, drained",
+        "1 (15 ounce) can cream-style corn",
+        "1 (4 ounce) can chopped green chile peppers",
+        "1/2 cup chopped onion",
+        "1 (6 ounce) can French-fried onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Corn Casserole",
+    "url": "http://allrecipes.com/recipe/16532/baked-corn-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-corn-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-corn-i.json
new file mode 100644
index 000000000..74298a277
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-corn-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt,  pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish.",
+        "Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole.",
+        "Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "2 cups whole kernel corn",
+        "1/4 cup chopped onion",
+        "1/4 cup green bell pepper, chopped",
+        "2 tablespoons margarine",
+        "2 tablespoons all-purpose flour",
+        "1 teaspoon salt",
+        "ground black pepper",
+        "3/4 cup milk",
+        "1 egg",
+        "1/3 cup cracker crumbs",
+        "1 tablespoon butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Corn I",
+    "url": "http://allrecipes.com/recipe/18245/baked-corn-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-corn-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-corn-ii.json
new file mode 100644
index 000000000..096f15998
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-corn-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 2 quart casserole dish.",
+        "In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper.  Mix well and transfer to prepared casserole dish.",
+        "Bake, uncovered, in preheated oven for 1 hour."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen corn kernels, thawed and drained",
+        "3/4 cup milk",
+        "1 egg",
+        "4 tablespoons butter, melted",
+        "1 tablespoon white sugar",
+        "1 tablespoon all-purpose flour",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Corn II",
+    "url": "http://allrecipes.com/recipe/22933/baked-corn-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-corn-on-the-cob.json b/serverless-fleets/data/input/inferencing/recipes/baked-corn-on-the-cob.json
new file mode 100644
index 000000000..4327fc413
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-corn-on-the-cob.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir water, sugar, and salt together until the sugar and salt dissolves in a container large enough to hold the corn.",
+        "Submerge corn in the brine; soak at least 1 hour.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Remove corn from the brine, shake to remove excess liquid, and cook directly on an oven rack for 1 hour."
+    ],
+    "ingredients": [
+        "1 quart water, or as needed",
+        "1/2 cup white sugar",
+        "1/2 cup salt",
+        "2 ears corn"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Corn on the Cob",
+    "url": "http://allrecipes.com/recipe/233825/baked-corn-on-the-cob/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-corn-with-thyme-12369.json b/serverless-fleets/data/input/inferencing/recipes/baked-corn-with-thyme-12369.json
new file mode 100644
index 000000000..7579d4366
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-corn-with-thyme-12369.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a bowl stir together the corn, the cream, the thyme, and salt and pepper or taste, spoon the mixture into a buttered 6-inch baking pan or gratin dish, and sprinkle the bread crumbs on top. Bake the corn mixture in the middle of a preheated 350\u00b0F. oven for 25 minutes, or until it is crusty around the edges. Broil the corn mixture under a preheated broiler about 4 inches from the heat for 2 minutes, or until the bread crumbs are toasted."
+    ],
+    "ingredients": [
+        "1-1/2 cups fresh corn (cut from about 3 ears) or thawed frozen",
+        "1/3 cup heavy cream",
+        "1/2 teaspoon minced fresh thyme",
+        "2 tablespoons fresh bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Quick & Easy",
+        "Corn",
+        "Summer",
+        "Thyme",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Corn with Thyme",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-corn-with-thyme-12369"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-corn.json b/serverless-fleets/data/input/inferencing/recipes/baked-corn.json
new file mode 100644
index 000000000..d40423391
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-corn.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.",
+        "Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 (15.25 ounce) can whole kernel corn",
+        "1 (14.75 ounce) can cream-style corn",
+        "1/2 cup sour cream",
+        "1 cup butter or margarine, melted",
+        "2 eggs",
+        "1 (12 ounce) package corn muffin mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Corn",
+    "url": "http://allrecipes.com/recipe/9069/baked-corn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cornflake-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-cornflake-chicken.json
new file mode 100644
index 000000000..6529bd0e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cornflake-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.",
+        "Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.",
+        "Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 cup milk",
+        "1 egg",
+        "1 tablespoon all-purpose flour",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "5 bone-in, skin-on chicken breast halves",
+        "2 cups crushed cornflakes cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cornflake Chicken",
+    "url": "http://allrecipes.com/recipe/233561/baked-cornflake-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cornish-game-hens.json b/serverless-fleets/data/input/inferencing/recipes/baked-cornish-game-hens.json
new file mode 100644
index 000000000..283577ade
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cornish-game-hens.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.",
+        "Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.",
+        "Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C)."
+    ],
+    "ingredients": [
+        "2 Cornish game hens",
+        "1/2 cup melted butter",
+        "1/2 onion, chopped",
+        "1/2 stalk celery, chopped",
+        "1/4 green bell pepper, chopped",
+        "1 (4.5 ounce) can mushrooms, drained and chopped",
+        "2 cloves garlic, minced",
+        "1 tablespoon dried basil",
+        "1 teaspoon dried oregano",
+        "1 tablespoon chopped fresh parsley",
+        "1/4 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cornish Game Hens",
+    "url": "http://allrecipes.com/recipe/24876/baked-cornish-game-hens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-crab-and-artichoke-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-crab-and-artichoke-dip.json
new file mode 100644
index 000000000..399b5a51d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-crab-and-artichoke-dip.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.",
+        "Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.",
+        "Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.",
+        "Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.",
+        "Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 pound lump crabmeat, drained",
+        "1 (14 ounce) can artichoke bottoms, drained and chopped",
+        "6 ounces shredded white Cheddar cheese",
+        "1/2 cup finely diced red bell pepper",
+        "1/3 cup chopped green onions",
+        "1/2 cup sour cream",
+        "1/4 cup mayonnaise",
+        "3 cloves garlic, minced",
+        "1 lemon, zested and juiced",
+        "2 teaspoons chopped fresh tarragon",
+        "1 teaspoon Worcestershire sauce",
+        "1 pinch cayenne pepper, or more to taste",
+        "salt and freshly ground black pepper to taste",
+        "1 round loaf sourdough bread",
+        "2 tablespoons shredded white Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Crab and Artichoke Dip",
+    "url": "http://allrecipes.com/recipe/231170/baked-crab-and-artichoke-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-crab-brie-and-artichoke-dip-100658.json b/serverless-fleets/data/input/inferencing/recipes/baked-crab-brie-and-artichoke-dip-100658.json
new file mode 100644
index 000000000..0c5a5b5f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-crab-brie-and-artichoke-dip-100658.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0 F. and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).",
+        "Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.",
+        "In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.",
+        "Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15-20 minutes, or until golden.",
+        "Serve dip hot with toasts."
+    ],
+    "ingredients": [
+        "1 medium leek",
+        "1 medium Vidalia or other sweet onion",
+        "1/2 cup drained canned artichoke hearts",
+        "1/2 cup thawed frozen chopped spinach",
+        "1 pound Brie",
+        "2 tablespoons minced garlic",
+        "2 tablespoons olive oil",
+        "1/4 cup Riesling or other medium-dry white wine",
+        "2/3 cup heavy cream",
+        "3 tablespoons finely chopped fresh parsley leaves",
+        "2 tablespoons finely chopped fresh dill leaves",
+        "1 tablespoon finely chopped fresh tarragon leaves",
+        "1 pound fresh jumbo lump crab meat",
+        "2 tablespoons Dijon mustard",
+        "1 teaspoon Tabasco, or to taste",
+        "Accompaniment: toasted thin baguette slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Cheese",
+        "Dairy",
+        "Herb",
+        "Shellfish",
+        "Vegetable",
+        "Bake",
+        "Cocktail Party",
+        "New Year's Eve",
+        "Brie",
+        "Crab",
+        "Artichoke",
+        "Leek",
+        "Spinach",
+        "Engagement Party",
+        "Party",
+        "Potluck",
+        "Gourmet"
+    ],
+    "title": "Baked Crab, Brie, and Artichoke Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-crab-brie-and-artichoke-dip-100658"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-crab-cakes-with-roasted-red-pep.json b/serverless-fleets/data/input/inferencing/recipes/baked-crab-cakes-with-roasted-red-pep.json
new file mode 100644
index 000000000..297f2d6ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-crab-cakes-with-roasted-red-pep.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 360 degrees F (182 degrees C). Butter a baking sheet.",
+        "Gently mix cracker crumbs, 1/2 cup mayonnaise, egg, butter, parsley, seafood seasoning, mustard powder, black pepper, and Worcestershire sauce together in a bowl; fold in crabmeat. Form crabmeat mixture into patties, about 2 tablespoons per patty. Arrange patties on the prepared baking sheet.",
+        "Bake in the preheated oven until crab cakes are golden brown, about 30 minutes.",
+        "Blend 1/2 cup mayonnaise, roasted red peppers, and cayenne pepper together in a food processor or blender until smooth and creamy. Serve alongside crab cakes."
+    ],
+    "ingredients": [
+        "Crab Cakes:",
+        "6 buttery round crackers (such as Ritz\u00ae), crushed, or more as needed",
+        "1/2 cup mayonnaise",
+        "1 large egg",
+        "1 tablespoon butter, softened, or more to taste",
+        "1 tablespoon minced fresh parsley",
+        "1 1/2 teaspoons seafood seasoning (such as Old Bay\u00ae)",
+        "1/2 teaspoon mustard powder",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 pound crabmeat, drained",
+        "Sauce:",
+        "1/2 cup mayonnaise",
+        "1/3 cup diced roasted red peppers",
+        "1 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Crab Cakes with Roasted Red Pepper Remoulade",
+    "url": "http://allrecipes.com/recipe/241262/baked-crab-cakes-with-roasted-red-pep/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-crab-dip-360830.json b/serverless-fleets/data/input/inferencing/recipes/baked-crab-dip-360830.json
new file mode 100644
index 000000000..25c0a71e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-crab-dip-360830.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.",
+        "2. Position a rack in the upper third of the oven and preheat the oven to 425\u00b0F/220\u00b0C/gas 7. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "6 oz/170 g fresh crabmeat, well drained",
+        "1/2 cup/75 g diced red pepper/capsicum",
+        "1/2 cup/25 g finely chopped fresh flat-leaf parsley",
+        "3 tbsp snipped fresh chives",
+        "1/2 cup/120 ml reduced-fat mayonnaise",
+        "4 oz/115 g whipped cream cheese",
+        "1 1/2 tbsp fresh lemon juice",
+        "1/2 tsp hot sauce, such as Tabasco",
+        "1/4 cup/20 g panko (Japanese bread crumbs)",
+        "1/2 tsp grated lemon zest",
+        "1 Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Shellfish",
+        "Bake",
+        "Cocktail Party",
+        "Super Bowl",
+        "Condiment",
+        "Mayonnaise",
+        "Cream Cheese",
+        "Seafood",
+        "Crab",
+        "Tailgating",
+        "Party"
+    ],
+    "title": "Baked Crab Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-crab-dip-360830"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-crab-rangoon-from-philadelphia.json b/serverless-fleets/data/input/inferencing/recipes/baked-crab-rangoon-from-philadelphia.json
new file mode 100644
index 000000000..f6924d120
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-crab-rangoon-from-philadelphia.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F.",
+        "Combine first 4 ingredients.",
+        "Place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.",
+        "Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through."
+    ],
+    "ingredients": [
+        "1 (6 ounce) can crabmeat, drained, flaked",
+        "4 ounces PHILADELPHIA Neufchatel Cheese, softened",
+        "2 green onions, thinly sliced",
+        "1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise",
+        "12 won ton wrappers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Crab Rangoon from PHILADELPHIA\u00ae",
+    "url": "http://allrecipes.com/recipe/230923/baked-crab-rangoon-from-philadelphia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cranberry-jalapeno-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-cranberry-jalapeno-dip.json
new file mode 100644
index 000000000..94e9ad74b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cranberry-jalapeno-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F.",
+        "Combine cheeses and jalapenos in bowl; mix well.",
+        "Place cranberries and sugar in another bowl; toss to coat. Gently stir cranberries into cheese mixture.",
+        "Spread mixture into 1-quart casserole dish. Bake 30-35 minutes or until bubbly around edges.",
+        "Serve with baguette slices, if desired."
+    ],
+    "ingredients": [
+        "10 slices LAND O LAKES\u00ae Deli American, cut into 1/4-inch pieces",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 tablespoons jarred jalapeno pepper, chopped",
+        "2 cups frozen cranberries",
+        "2 tablespoons sugar",
+        "Baguette slices, toasted (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cranberry Jalapeno Dip",
+    "url": "http://allrecipes.com/recipe/246999/baked-cranberry-jalapeno-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cranberry-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/baked-cranberry-oatmeal.json
new file mode 100644
index 000000000..8fd829b76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cranberry-oatmeal.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.",
+        "Bring milk, brown sugar, cinnamon, nutmeg, and cloves to a boil in a saucepan; remove from heat. Combine oats, apples, dried cranberries, and walnuts in a bowl; transfer to the prepared baking dish. Pour milk mixture over oat mixture.",
+        "Bake in the preheated oven until lightly browned, 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups milk",
+        "3 tablespoons brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cloves",
+        "3/4 cup rolled oats",
+        "3/4 cup chopped apples",
+        "1/3 cup dried cranberries",
+        "1/3 cup chopped walnuts, or as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cranberry Oatmeal",
+    "url": "http://allrecipes.com/recipe/244175/baked-cranberry-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/baked-cranberry-sauce.json
new file mode 100644
index 000000000..9af35c497
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cranberry-sauce.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "In a baking dish, mix the cranberries and sugar.",
+        "Bake 1 hour in the preheated oven, stirring often. Mix in the brandy to serve."
+    ],
+    "ingredients": [
+        "4 cups fresh cranberries",
+        "2 cups white sugar",
+        "1/3 cup brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/16342/baked-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cream-cheese-appetizer.json b/serverless-fleets/data/input/inferencing/recipes/baked-cream-cheese-appetizer.json
new file mode 100644
index 000000000..4097374cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cream-cheese-appetizer.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle.  Sprinkle one side of the cream cheese with half of the dill weed.  Place brick of cream cheese dill side down in center of dough.  Sprinkle dill on top of cream cheese.  Enclose cream cheese by bringing sides of dough together and pressing edges to seal.  Place dough on lightly greased cookie sheet.  Brush with beaten egg.",
+        "Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes.  Serve warm."
+    ],
+    "ingredients": [
+        "1/2 (8 ounce) package refrigerated crescent rolls",
+        "1 (8 ounce) package cream cheese",
+        "1/2 teaspoon dried dill weed",
+        "1 egg yolk, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cream Cheese Appetizer",
+    "url": "http://allrecipes.com/recipe/9250/baked-cream-cheese-appetizer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cream-cheese-wontons.json b/serverless-fleets/data/input/inferencing/recipes/baked-cream-cheese-wontons.json
new file mode 100644
index 000000000..5ceef7611
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cream-cheese-wontons.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.",
+        "Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.",
+        "Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray.",
+        "Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "12 wonton wrappers",
+        "1/4 cup cream cheese",
+        "1 teaspoon water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cream Cheese Wontons",
+    "url": "http://allrecipes.com/recipe/236617/baked-cream-cheese-wontons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cream-corn.json b/serverless-fleets/data/input/inferencing/recipes/baked-cream-corn.json
new file mode 100644
index 000000000..a1b5b6330
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cream-corn.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl beat eggs with milk.  Blend in the corn and butter.  Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder.  Transfer to a glass pie plate.",
+        "Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.",
+        "Allow to cool for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "2 tablespoons milk",
+        "2 (14.75 ounce) cans creamed corn",
+        "2 tablespoons butter, diced",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon black pepper",
+        "1/2 teaspoon celery salt",
+        "1/2 teaspoon onion powder",
+        "1/4 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cream Corn",
+    "url": "http://allrecipes.com/recipe/24746/baked-cream-corn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-cream-of-coconut.json b/serverless-fleets/data/input/inferencing/recipes/baked-cream-of-coconut.json
new file mode 100644
index 000000000..2cbac6276
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-cream-of-coconut.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "In a large bowl, beat eggs lightly.  Beat in condensed milk, evaporated milk and cream of coconut until smooth.  Fold in grated coconut, vanilla and rum.  Pour into a 9x13 inch baking dish.",
+        "Bake in preheated oven 1 hour, until pick inserted in center comes out clean.  Turn oven off and let dish rest in oven 15 minutes.  Remove from oven to cool completely.  Chill before serving."
+    ],
+    "ingredients": [
+        "5 eggs",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1 (14 ounce) can cream of coconut",
+        "1 (15.5 ounce) can grated coconut in syrup",
+        "1 tablespoon vanilla extract",
+        "1/2 cup rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Cream of Coconut",
+    "url": "http://allrecipes.com/recipe/21637/baked-cream-of-coconut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-creamed-corn-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-creamed-corn-ii.json
new file mode 100644
index 000000000..45cfb1a56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-creamed-corn-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.",
+        "In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.",
+        "Bake 20 minutes in the preheated oven, or until lightly browned."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 (8 ounce) package whipped cream cheese",
+        "1 cube chicken bouillon",
+        "1 (10 ounce) package frozen corn kernels, thawed",
+        "1/4 teaspoon white pepper",
+        "1/8 teaspoon ground nutmeg",
+        "salt to taste",
+        "1/2 cup heavy cream",
+        "1/2 cup shredded mozzarella cheese",
+        "1/2 cup crushed buttery round crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Creamed Corn II",
+    "url": "http://allrecipes.com/recipe/76117/baked-creamed-corn-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-crispy-potato-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-crispy-potato-chicken.json
new file mode 100644
index 000000000..0b426323e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-crispy-potato-chicken.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place chicken pieces, buttermilk, bay leaves, garlic, salt, and black pepper into a large resealable plastic bag and knead bag several times to mix buttermilk and seasonings with chicken. Squeeze air from the bag, seal, and refrigerate at least 2 hours (up to overnight) to marinate.",
+        "Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.",
+        "Drain marinade from bag and discard bay leaves. Mix Parmesan cheese, flour, garlic powder, paprika, and cayenne pepper in a small bowl. Add Parmesan cheese mixture to chicken in the bag, close the bag, and shake to thoroughly coat chicken pieces with the mixture.",
+        "Whisk egg and water in a shallow bowl. Place potato flakes into a separate shallow bowl. Dip floured chicken pieces in egg mixture; roll pieces in potato flakes to thoroughly coat. Arrange the chicken pieces on wire rack.",
+        "Bake chicken for 15 minutes and turn pieces over on rack; continue baking until chicken is no longer pink inside and coating is browned and crisp, 15 to 20 more minutes."
+    ],
+    "ingredients": [
+        "3 skinless, boneless chicken breast halves, cut into chunks",
+        "1 cup buttermilk",
+        "3 bay leaves",
+        "2 cloves garlic, crushed",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 tablespoon grated Parmesan cheese",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon garlic powder",
+        "1 tablespoon paprika",
+        "1/4 teaspoon ground cayenne pepper (optional)",
+        "1 egg",
+        "2 tablespoons water",
+        "1 cup dry instant mashed potato flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Crispy Potato Chicken",
+    "url": "http://allrecipes.com/recipe/232624/baked-crispy-potato-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-crottins-with-sauteed-mushrooms-230737.json b/serverless-fleets/data/input/inferencing/recipes/baked-crottins-with-sauteed-mushrooms-230737.json
new file mode 100644
index 000000000..ca25e1a1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-crottins-with-sauteed-mushrooms-230737.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut\u00e9 one fourth of mushrooms with 1 tablespoon shallot, 1/2 teaspoon garlic, 1/2 tablespoon butter, 1/2 tablespoon thyme, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, stirring, until mushrooms are browned and tender, about 3 minutes. Transfer to a shallow baking pan lined with paper towels (you want the flavor of the butter, but not the grease). Wipe out skillet. Saut\u00e9 remaining mushrooms with seasoning in 3 batches in same manner, wiping out skillet between batches.",
+        "Wash leek in a bowl of cold water, agitating water to loosen any grit, then lift out leek and drain in a sieve.",
+        "Heat 2 tablespoons oil in cleaned 12-inch skillet over moderately low heat until hot, then cook leek, celery, carrot, and remaining teaspoon kosher salt, stirring occasionally, until vegetables soften, about 10 minutes. Add whole garlic clove, bay leaf, and coriander seeds and cook, stirring occasionally, until vegetables are very tender, 8 to 10 minutes more. Stir in mushrooms, stock, vinegar, and bouquet garni and simmer 2 minutes. Remove from heat and stir in remaining 1/4 cup oil. Let stand 5 minutes. Discard bouquet garni, bay leaf, and garlic clove and season with salt and pepper, then transfer mixture to a colander set over a bowl and let drain 3 minutes. Reserve vinaigrette. (You will have about 3/4 cup.)",
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Arrange crottins in 1 layer in a 9-inch baking pan and spoon about half of reserved vinaigrette over them.",
+        "Bake crottins, basting with vinaigrette once or twice, until they are slightly softened and bubbling on the bottom, 10 to 15 minutes.",
+        "Toss salad greens with remaining vinaigrette to coat and divide among 8 salad plates. Cut crottins in half, then top salad greens with crottin halves and mushrooms.",
+        "*Available at Murray's Cheese Shop (888-692-4339; murrayscheese.com)."
+    ],
+    "ingredients": [
+        "1/2 cup plus 2 tablespoons extra-virgin olive oil",
+        "2 pounds mixed fresh mushrooms such as chanterelle, shiitake, oyster, cremini, and white, trimmed, then quartered if large",
+        "1/4 cup finely chopped shallot",
+        "2 teaspoons minced garlic plus 1 whole clove, peeled",
+        "2 tablespoons unsalted butter",
+        "2 tablespoons chopped fresh thyme",
+        "2 teaspoons kosher salt",
+        "1/2 teaspoon black pepper",
+        "1 leek (white and pale green parts only), thinly sliced crosswise",
+        "2 celery ribs, thinly sliced crosswise",
+        "1 carrot, thinly sliced crosswise",
+        "1 Turkish or 1/2 California bay leaf",
+        "1 tablespoon crushed coriander seeds",
+        "2/3 cup concentrated brown chicken stock (see cooks' note, below)",
+        "2 1/2 tablespoons Sherry vinegar",
+        "A bouquet garni of 2 sprigs thyme and 2 sprigs flat-leaf parsley tied together with kitchen string",
+        "4 (2 1/2-ounce) crottins* (small aged goat cheese rounds) at room temperature",
+        "3/4 pound mixed salad greens such as radicchio, fris\u00e9e, and arugula, torn into bite-size pieces (8 cups)",
+        "Accompaniment: grilled or toasted slices of country bread"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Mushroom",
+        "Bake",
+        "Saut\u00e9",
+        "Goat Cheese",
+        "Leek",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Baked Crottins with Sauteed Mushrooms",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-crottins-with-sauteed-mushrooms-230737"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-delicata-squash-with-lime-butte.json b/serverless-fleets/data/input/inferencing/recipes/baked-delicata-squash-with-lime-butte.json
new file mode 100644
index 000000000..91244655a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-delicata-squash-with-lime-butte.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.",
+        "Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.",
+        "Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately."
+    ],
+    "ingredients": [
+        "2 delicata squash, halved and seeded",
+        "3 tablespoons butter, softened",
+        "1 tablespoon fresh lime juice",
+        "1 teaspoon chili powder, or to taste",
+        "1/2 teaspoon lime zest (optional)",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Delicata Squash with Lime Butter",
+    "url": "http://allrecipes.com/recipe/128967/baked-delicata-squash-with-lime-butte/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-denver-omelet.json b/serverless-fleets/data/input/inferencing/recipes/baked-denver-omelet.json
new file mode 100644
index 000000000..21ef44dfd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-denver-omelet.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.",
+        "Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.",
+        "Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.",
+        "Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/2 onion, chopped",
+        "1/2 green bell pepper, chopped",
+        "1 cup chopped cooked ham",
+        "8 eggs",
+        "1/4 cup milk",
+        "1/2 cup shredded Cheddar cheese",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Denver Omelet",
+    "url": "http://allrecipes.com/recipe/229780/baked-denver-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-deviled-eggs-with-asparagus.json b/serverless-fleets/data/input/inferencing/recipes/baked-deviled-eggs-with-asparagus.json
new file mode 100644
index 000000000..78f3d83e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-deviled-eggs-with-asparagus.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.",
+        "Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.",
+        "Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.",
+        "Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.",
+        "Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.",
+        "Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.",
+        "Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.",
+        "Spread asparagus into the bottom of a 9x13-inch baking dish.",
+        "Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.",
+        "Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.",
+        "Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 pounds fresh asparagus, trimmed and cut into 1-inch pieces",
+        "10 hard-cooked eggs, peeled and sliced in half lengthwise",
+        "1 (4.5 ounce) can deviled ham spread",
+        "1 tablespoon heavy cream",
+        "1 teaspoon grated onion",
+        "3/4 teaspoon dry mustard powder",
+        "1/2 teaspoon Worcestershire sauce",
+        "1/2 teaspoon salt",
+        "6 tablespoons butter",
+        "6 tablespoons all-purpose flour",
+        "3 cups milk",
+        "2 cups shredded mild Cheddar cheese",
+        "1/4 teaspoon dry mustard powder",
+        "salt to taste",
+        "1/8 teaspoon ground black pepper",
+        "1 cup crushed corn flake cereal",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Deviled Eggs with Asparagus",
+    "url": "http://allrecipes.com/recipe/220277/baked-deviled-eggs-with-asparagus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-dijon-salmon.json b/serverless-fleets/data/input/inferencing/recipes/baked-dijon-salmon.json
new file mode 100644
index 000000000..0b5fba6c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-dijon-salmon.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.",
+        "Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.",
+        "Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork.  Season with salt and pepper, and garnish with a wedge of lemon."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/877476.jpg",
+    "ingredients": [
+        "1/4 cup butter, melted",
+        "3 tablespoons Dijon mustard",
+        "1 1/2 tablespoons honey",
+        "1/4 cup dry bread crumbs",
+        "1/4 cup finely chopped pecans",
+        "4 teaspoons chopped fresh parsley",
+        "4 (4 ounce) fillets salmon",
+        "salt and pepper to taste",
+        "1 lemon, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Dijon Salmon",
+    "url": "http://allrecipes.com/recipe/21176/baked-dijon-salmon/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/baked-doughnuts.json
new file mode 100644
index 000000000..f2800d244
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-doughnuts.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.",
+        "In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.",
+        "Bake 12 minutes in the preheated oven, until golden brown."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cloves",
+        "2 teaspoons ground cinnamon",
+        "3 cups all-purpose flour",
+        "1 cup buttermilk",
+        "3 eggs",
+        "1 tablespoon honey",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Doughnuts",
+    "url": "http://allrecipes.com/recipe/34018/baked-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-egg-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-egg-casserole.json
new file mode 100644
index 000000000..adefb50fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-egg-casserole.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.",
+        "Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.",
+        "Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "3 tablespoons all-purpose flour",
+        "1 cup evaporated milk",
+        "1 cup water",
+        "1 teaspoon salt",
+        "1 dash white pepper",
+        "3 dashes cayenne pepper",
+        "6 hard-cooked eggs, sliced",
+        "3 slices extra sharp Cheddar cheese, halved",
+        "6 slices white bread, toasted and cut into triangles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Egg Casserole",
+    "url": "http://allrecipes.com/recipe/48283/baked-egg-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-egg-cups-with-country-style-chi.json b/serverless-fleets/data/input/inferencing/recipes/baked-egg-cups-with-country-style-chi.json
new file mode 100644
index 000000000..4f5ab6d54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-egg-cups-with-country-style-chi.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F",
+        "Spray 6 custard cups or a standard muffin pan (6 oz capacity) with cooking spray. Line each cup with 3 layers of phyllo dough and spray with the butter cooking spray between each layer.",
+        "In a small bowl mix the chicken sausage, scallions and spinach. Divide the mixture between cups. Break 1 egg into each cup, sprinkle with pepper and top each with about 1 tablespoon of the cheese.",
+        "Bake in the oven for 18 minutes or until the yolks are set. Serve either in custard cups or gently remove from muffin pan (let the egg cups cool 3 minutes before trying to remove)."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4513578.jpg",
+    "ingredients": [
+        "1 (8 ounce) package al fresco\u00ae Country Style Breakfast Chicken Sausage, sliced into 1/2\" pieces",
+        "3 sheets phyllo dough (13x18\"), cut into 6-inch squares",
+        "1/2 cup fresh scallions (tops and bulb), chopped",
+        "4 ounces frozen chopped spinach, defrosted and squeezed dry",
+        "6 large eggs",
+        "1/3 cup shredded low-sodium Cheddar cheese",
+        "Butter-flavored cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Egg Cups with Country Style Chicken Sausage",
+    "url": "http://allrecipes.com/recipe/231410/baked-egg-cups-with-country-style-chi/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-alla-romana.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-alla-romana.json
new file mode 100644
index 000000000..fd41be3d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-alla-romana.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.",
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.",
+        "Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.",
+        "Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.",
+        "Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.",
+        "Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil, divided",
+        "1 large eggplant, peeled and thinly sliced",
+        "1/2 teaspoon salt",
+        "1 pound ground beef",
+        "1 onion, chopped",
+        "1 clove garlic, minced",
+        "1 (16 ounce) jar spaghetti sauce",
+        "1/2 teaspoon dried oregano",
+        "1/2 cup grated Parmesan cheese, divided",
+        "1 egg",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggplant Alla Romana",
+    "url": "http://allrecipes.com/recipe/236312/baked-eggplant-alla-romana/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-antipasto.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-antipasto.json
new file mode 100644
index 000000000..e65650cbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-antipasto.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Layer eggplant slices in a bowl, sprinkling salt onto each layer. Set aside for 30 minutes. Spread a layer of paper towel on a work surface; drain eggplant slices on paper towels.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl.",
+        "Heat a skillet over medium-low heat; toast pine nuts, stirring occasionally, in the hot skillet until fragrant and lightly browned, 3 to 5 minutes. Stir toasted pine nuts, garlic, parsley, basil, oregano, and black pepper into tomato mixture using a fork.",
+        "Spread a layer of eggplant in the bottom of the prepared baking dish; spoon 1/3 the tomato mixture atop eggplant layer. Sprinkle 1/3 the red onion, 1/3 the mozzarella, and 1/3 the Pecorino-Romano cheese over tomato layer. Repeat layering until all ingredients are used.",
+        "Bake in the preheated oven until cheese is melted and golden brown, about 40 minutes."
+    ],
+    "ingredients": [
+        "2 large eggplant, cut into 1/4-inch rounds",
+        "salt to taste",
+        "1 (14 ounce) can diced tomatoes, undrained",
+        "1 (8 ounce) can tomato sauce",
+        "1 (8 ounce) jar marinated artichoke hearts, undrained",
+        "1 (8 ounce) jar roasted red peppers, drained and cut into strips",
+        "1/2 cup pine nuts",
+        "6 cloves garlic, minced",
+        "2 tablespoons chopped fresh parsley, or to taste",
+        "2 tablespoons chopped fresh basil, or to taste",
+        "1 tablespoon chopped fresh oregano, or to taste",
+        "ground black pepper to taste",
+        "1 red onion, thinly sliced",
+        "1/2 cup shredded mozzarella cheese, or to taste",
+        "1/4 cup grated Pecorino-Romano cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggplant Antipasto",
+    "url": "http://allrecipes.com/recipe/232479/baked-eggplant-antipasto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-parmesan.json
new file mode 100644
index 000000000..ac6066ed7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-parmesan.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.",
+        "Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.",
+        "Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.",
+        "Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.",
+        "Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.",
+        "Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes."
+    ],
+    "ingredients": [
+        "2 eggplant, peeled and cut into 1/2-inch slices",
+        "1 tablespoon salt, or as needed",
+        "1 cup Italian-style bread crumbs",
+        "1/4 cup grated Parmesan cheese",
+        "2 eggs, beaten",
+        "1 (28 ounce) jar garlic-and-tomato pasta sauce",
+        "1/4 cup grated Parmesan cheese",
+        "1 (16 ounce) package shredded mozzarella cheese, or as needed",
+        "1/2 teaspoon dried basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggplant Parmesan",
+    "url": "http://allrecipes.com/recipe/229369/baked-eggplant-parmesan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-salad.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-salad.json
new file mode 100644
index 000000000..1b9ce4232
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-salad.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.",
+        "Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes. Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices.",
+        "Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.",
+        "Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad."
+    ],
+    "ingredients": [
+        "Eggplant:",
+        "2 eggplants, sliced lengthwise into 1/4-inch thick slices",
+        "sea salt to taste",
+        "1 tablespoon olive oil",
+        "Lemon Dressing:",
+        "2 tablespoons extra-virgin olive oil, or more as needed",
+        "1/2 lemon, juiced",
+        "1 clove garlic, minced",
+        "1/2 teaspoon ground black pepper",
+        "sea salt to taste",
+        "Salad:",
+        "1 red bell pepper, cut into matchsticks",
+        "2 carrots, cut into matchsticks",
+        "2 tablespoons chopped fresh cilantro, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggplant Salad",
+    "url": "http://allrecipes.com/recipe/236323/baked-eggplant-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-sandwiches.json
new file mode 100644
index 000000000..eb01edb6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-sandwiches.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.",
+        "In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.",
+        "Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.",
+        "While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.",
+        "Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.",
+        "Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3664&h=1918&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F836864.jpg",
+    "ingredients": [
+        "2 tablespoons olive oil, divided",
+        "2 cups panko bread crumbs",
+        "2 teaspoons salt",
+        "\u00bd teaspoon ground black pepper",
+        "1 cup all-purpose flour",
+        "1  egg",
+        "\u00bc cup water",
+        "1  large long eggplant, cut crosswise into 1/3 inch thick slices",
+        "\u00bd cup finely chopped onion",
+        "3 cloves garlic, minced",
+        "5 ounces fresh goat cheese",
+        "1 cup shredded sharp provolone cheese",
+        "2 tablespoons chopped fresh parsley",
+        "2 tablespoons chopped fresh basil leaves",
+        "ground black pepper to taste",
+        "\u00bd cup pomegranate molasses"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggplant Sandwiches",
+    "url": "http://allrecipes.com/recipe/89634/baked-eggplant-sandwiches/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-with-cashews.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-with-cashews.json
new file mode 100644
index 000000000..428f014b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-with-cashews.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a medium baking dish.",
+        "Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.",
+        "In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.",
+        "In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.",
+        "Bake 30 minutes in the preheated oven, until crisp and golden brown."
+    ],
+    "ingredients": [
+        "2 large eggplants, sliced",
+        "salt to taste",
+        "1 cup dry whole wheat bread crumbs",
+        "1/2 teaspoon brown sugar",
+        "1 onion, finely chopped",
+        "1 celery stalk, diced",
+        "1 roma (plum) tomato, seeded and chopped",
+        "1/2 cup red bell pepper, finely chopped",
+        "5 pimento-stuffed green olives, sliced",
+        "2 tablespoons extra virgin olive oil",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon powdered saffron",
+        "1/2 cup soy milk",
+        "1/2 cup heavy cream",
+        "1/2 cup cashews"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggplant with Cashews",
+    "url": "http://allrecipes.com/recipe/67783/baked-eggplant-with-cashews/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-with-ground-beef.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-with-ground-beef.json
new file mode 100644
index 000000000..50bdf7430
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant-with-ground-beef.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Put bread crumbs in a bowl with enough water to cover; set aside to soak.",
+        "Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.",
+        "Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.",
+        "Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.",
+        "Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more."
+    ],
+    "ingredients": [
+        "1/4 cup bread crumbs",
+        "2 tablespoons vegetable oil, or more to taste",
+        "1/2 pound ground beef",
+        "1 small onion, chopped",
+        "1 clove garlic, chopped",
+        "1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells",
+        "1 (14.5 ounce) can whole tomatoes with juice, divided",
+        "1/4 cup cooked rice",
+        "1/4 cup shredded Italian cheese blend",
+        "1 hard-boiled egg, diced",
+        "1/4 teaspoon dried basil",
+        "1 pinch salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggplant with Ground Beef",
+    "url": "http://allrecipes.com/recipe/236313/baked-eggplant-with-ground-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggplant.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant.json
new file mode 100644
index 000000000..a25eba50e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggplant.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.",
+        "Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.",
+        "Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2000&h=1047&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3969002.jpg",
+    "ingredients": [
+        "cooking spray",
+        "1  eggplant, sliced into 1/2-inch-thick rounds",
+        "3  tomatoes, sliced",
+        "1 tablespoon extra virgin olive oil",
+        "1 teaspoon oregano",
+        "\u2153 cup grated Parmesan cheese",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggplant",
+    "url": "http://allrecipes.com/recipe/236311/baked-eggplant/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs-and-mushrooms-in-ham-crisps-106150.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-and-mushrooms-in-ham-crisps-106150.json
new file mode 100644
index 000000000..ab13c01b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-and-mushrooms-in-ham-crisps-106150.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in cr\u00e8me fra\u00eeche and tarragon.",
+        "Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas."
+    ],
+    "ingredients": [
+        "3/4 lb mushrooms, finely chopped",
+        "1/4 cup finely chopped shallot",
+        "2 tablespoons unsalted butter",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "2 tablespoons cr\u00e8me fra\u00eeche or sour cream",
+        "1 tablespoon finely chopped fresh tarragon",
+        "12 slices Black Forest or Virginia ham (without holes; 10 oz)",
+        "12 large eggs",
+        "Garnish: fresh tarragon leaves",
+        "Accompaniment: buttered brioche or challah toast",
+        "Special equipment: a muffin tin with 12 (1/2-cup) muffin cups"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Mushroom",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Easter",
+        "Mother's Day",
+        "Father's Day",
+        "New Year's Day",
+        "Ham",
+        "Shower",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Eggs and Mushrooms in Ham Crisps",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-eggs-and-mushrooms-in-ham-crisps-106150"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs-grandma-style.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-grandma-style.json
new file mode 100644
index 000000000..6ee750e91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-grandma-style.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.",
+        "Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.",
+        "Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.",
+        "Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2322&h=1216&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2316967.jpg",
+    "ingredients": [
+        "cooking spray (such as Pam\u00ae)",
+        "1 cup shredded Cheddar-Monterey Jack cheese blend",
+        "1 cup shredded mozzarella cheese",
+        "\u00bc cup butter, divided",
+        "\u00bd pound fresh mushrooms, sliced",
+        "6  green onions, sliced",
+        "2 cups fresh spinach",
+        "\u00bd cup chopped tomatoes",
+        "12  eggs",
+        "1 cup half-and-half",
+        "1 teaspoon prepared yellow mustard",
+        "1 teaspoon dried marjoram",
+        "1 teaspoon dried tarragon",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggs, Grandma-Style",
+    "url": "http://allrecipes.com/recipe/242458/baked-eggs-grandma-style/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs-on-creamed-spinach-101156.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-on-creamed-spinach-101156.json
new file mode 100644
index 000000000..1c3d1d827
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-on-creamed-spinach-101156.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. and butter two 1/3- to 1/2-cup ramekins.",
+        "Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.",
+        "In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.",
+        "Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)",
+        "Season eggs with salt and pepper and serve immediately."
+    ],
+    "ingredients": [
+        "1 bunch spinach (about 3/4 pound)",
+        "2 tablespoons minced onion",
+        "1 tablespoon unsalted butter",
+        "3 tablespoons heavy cream",
+        "freshly grated nutmeg to taste",
+        "2 large eggs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Spinach",
+        "Gourmet"
+    ],
+    "title": "Baked Eggs on Creamed Spinach",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-eggs-on-creamed-spinach-101156"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-bacon-and-spinach-360549.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-bacon-and-spinach-360549.json
new file mode 100644
index 000000000..a33f92dc7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-bacon-and-spinach-360549.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.",
+        "Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.",
+        "Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes."
+    ],
+    "ingredients": [
+        "6 slices applewood-smoked bacon",
+        "1 5-ounce bag baby spinach",
+        "2 whole wheat or sourdough English muffins, split horizontally, well toasted",
+        "4 large eggs",
+        "4 tablespoons heavy whipping cream",
+        "Special equipment: 4 1-cup ramekins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Bacon",
+        "Spinach",
+        "Ramekin",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Eggs with Bacon and Spinach",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-eggs-with-bacon-and-spinach-360549"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-merguez-sausage-tomatoes-and-smoky-paprika-51244050.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-merguez-sausage-tomatoes-and-smoky-paprika-51244050.json
new file mode 100644
index 000000000..9a360cdb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-merguez-sausage-tomatoes-and-smoky-paprika-51244050.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "Heat oil in a large skillet over medium heat. Add the onion and saut\u00e9 until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.",
+        "Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.",
+        "Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.",
+        "Serve immediately with toasted bread."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil, plus more for brushing",
+        "1 large onion, finely diced",
+        "2 garlic cloves, minced",
+        "1 pound fresh merguez or spicy Italian sausage, casings removed and meat crumbled",
+        "1 (14.5-ounce) can chopped fire-roasted tomatoes",
+        "1 1/2 teaspoon Spanish sweet smoked paprika",
+        "1/2 teaspoon kosher salt",
+        "8 large eggs",
+        "1/2 cup cilantro, roughly chopped",
+        "Toasted bread, for serving",
+        "8 ramekins or oven-safe bowls"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Tomato",
+        "Breakfast",
+        "Bake",
+        "Sausage",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-eggs-with-merguez-sausage-tomatoes-and-smoky-paprika-51244050"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-spinach-108097.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-spinach-108097.json
new file mode 100644
index 000000000..d034ad0f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-spinach-108097.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.",
+        "Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.",
+        "Serve eggs in ramekins with bacon and toast."
+    ],
+    "ingredients": [
+        "1/2 medium onion, finely chopped (1/4 cup)",
+        "2 tablespoons unsalted butter",
+        "1 1/4 pound spinach (2 bunches), coarse stems discarded and leaves coarsely chopped",
+        "1/3 cup heavy cream",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "4 large eggs",
+        "Special equipment: 4 (8-ounce) ramekins",
+        "Accompaniments: bacon and buttered toast"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lunch",
+        "Spinach",
+        "Ramekin",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Eggs with Spinach",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-eggs-with-spinach-108097"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-spinach-and-cream.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-spinach-and-cream.json
new file mode 100644
index 000000000..e1b02a511
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-spinach-and-cream.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350\u00b0F. Coat four 1/2-cup ramekins with the 1 Tbs. butter.",
+        "Bring a large saucepan of salted water to a boil over high heat. Add the spinach and cook until limp but still bright green, about 4 minutes. Drain well and rinse under cold running water. Drain again and squeeze to remove excess water. Coarsely chop the spinach.",
+        "Divide the chopped spinach among the prepared ramekins. Dot each with 1/2 tsp. of the remaining butter. Break an egg into each ramekin and season with salt and pepper. Drizzle each with 1 tsp. of the cream. Place the ramekins on a rimmed baking sheet.",
+        "Bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 15 minutes. Serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "Cooking from the Farmers\u2019 Market,",
+        "by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010)."
+    ],
+    "ingredients": [
+        "1 Tbs. plus 2 tsp. unsalted butter",
+        "1 1/2 lb. baby spinach, large stems removed",
+        "4 eggs",
+        "Salt and freshly ground pepper, to taste",
+        "4 tsp. heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Baked Eggs with Spinach and Cream",
+    "url": "http://www.williams-sonoma.com/recipe/baked-eggs-with-spinach-and-cream.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-tomato-ham-sauce-and-asparagus-1880.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-tomato-ham-sauce-and-asparagus-1880.json
new file mode 100644
index 000000000..423e57c39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-tomato-ham-sauce-and-asparagus-1880.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oil in heavy large skillet over medium heat. Add onion and saut\u00e9 until translucent, about 8 minutes. Add mushrooms and saut\u00e9 until tender, about 4 minutes. Add jam\u00f3n and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper.",
+        "Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.)",
+        "Preheat oven to 400\u00b0F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 large onion, chopped",
+        "12 ounces mushrooms, chopped",
+        "6 ounces jam\u00f3n serrano or prosciutto, chopped",
+        "1/4 teaspoon dried crushed red pepper",
+        "2 1/2 cups crushed tomatoes in puree (about 3/4 of 28-ounce can)",
+        "12 ounces asparagus, trimmed",
+        "8 eggs",
+        "2/3 cup grated manchego or Romano cheese (about 2 1/2 ounces)",
+        "Fresh Italian parsley sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Egg",
+        "Mushroom",
+        "Tomato",
+        "Brunch",
+        "Bake",
+        "Lunch",
+        "Ham",
+        "Asparagus",
+        "Spring",
+        "Prosciutto",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Eggs with Tomato-Ham Sauce and Asparagus",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-eggs-with-tomato-ham-sauce-and-asparagus-1880"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-zucchini-ragout-5217.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-zucchini-ragout-5217.json
new file mode 100644
index 000000000..b68f9783a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs-with-zucchini-ragout-5217.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; saut\u00e9 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)",
+        "Preheat oven to 400\u00b0F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.",
+        "Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "2 1/2 cups chopped onions",
+        "1 tablespoon minced garlic",
+        "1 pound medium zucchini, trimmed, cut into 1/2-inch pieces",
+        "1 28-ounce can diced tomatoes in juice",
+        "1/2 teaspoon dried crushed red pepper",
+        "1/4 cup chopped fresh basil",
+        "4 large eggs",
+        "1/2 cup grated low-fat mozzarella cheese",
+        "4 thin slices Italian bread, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Egg",
+        "Onion",
+        "Tomato",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Saut\u00e9",
+        "Basil",
+        "Zucchini",
+        "Spring",
+        "Healthy",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Eggs with Zucchini Rago\u00fbt",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-eggs-with-zucchini-ragout-5217"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-eggs.json b/serverless-fleets/data/input/inferencing/recipes/baked-eggs.json
new file mode 100644
index 000000000..e392a8e97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-eggs.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.",
+        "Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve."
+    ],
+    "ingredients": [
+        "1 cup shredded Cheddar cheese",
+        "12 eggs",
+        "1 (5 ounce) can evaporated milk",
+        "1 teaspoon ground dry mustard",
+        "1 to taste salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Eggs",
+    "url": "http://allrecipes.com/recipe/20041/baked-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-endive-with-pancetta-and-parmesan-cheese-104057.json b/serverless-fleets/data/input/inferencing/recipes/baked-endive-with-pancetta-and-parmesan-cheese-104057.json
new file mode 100644
index 000000000..9067ced89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-endive-with-pancetta-and-parmesan-cheese-104057.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Bring large pot of salted water to boil. Mix in lemon juice. Add endive and boil until crisp-tender, about 10 minutes. Drain. Transfer to bowl of ice water; cool. Drain. Squeeze endive gently from root end to tip to remove excess water. (Can be made 6 hours ahead. Cover and chill.)",
+        "Preheat oven to 375\u00b0F. Butter 11x7x2-inch glass baking dish. Saut\u00e9 pancetta in medium skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer pancetta to bowl.",
+        "Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk 2 minutes. Gradually whisk in milk. Bring to boil, whisking until sauce is smooth. Add nutmeg. Reduce heat to medium and simmer until sauce thickens, stirring often, about 15 minutes. Mix in Gruy\u00e8re cheese. Stir in pancetta. Season with salt and pepper. Pour 1/3 of the sauce into prepared baking dish. Arrange endive atop sauce. Spoon remaining sauce over. Sprinkle with breadcrumbs and Parmesan cheese. Bake until endive is tender, about 25 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons fresh lemon juice",
+        "8 small heads Belgian endive",
+        "5 ounces pancetta, finely chopped",
+        "3 tablespoons unsalted butter",
+        "3 tablespoons all purpose flour",
+        "2 1/2 cups whole milk",
+        "1/4 teaspoon ground nutmeg",
+        "3/4 cup grated Gruy\u00e8re cheese",
+        "1/3 cup fresh breadcrumbs",
+        "1/3 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Leafy Green",
+        "Pork",
+        "Side",
+        "Bake",
+        "Christmas",
+        "Thanksgiving",
+        "Casserole/Gratin",
+        "Parmesan",
+        "Fall",
+        "Winter",
+        "Endive",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Endive with Pancetta and Parmesan Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-endive-with-pancetta-and-parmesan-cheese-104057"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fake-steak-with-gravy.json b/serverless-fleets/data/input/inferencing/recipes/baked-fake-steak-with-gravy.json
new file mode 100644
index 000000000..56c5e1b7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fake-steak-with-gravy.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large bowl, mix together the ground beef, saltine crackers and milk. Season with garlic powder, onion powder, salt and pepper, and mix until well blended. Line a 10x15 inch jellyroll pan with waxed paper. Press the beef mixture firmly into the pan. Cover with plastic wrap, and refrigerate 8 to 10 hours, or overnight.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from meat, and rub flour over the top side of the beef. Flip out of the pan onto waxed paper, and rub flour on the other side as well. Cut into pieces (I use a pizza cutter).",
+        "Heat oil in a large heavy skillet over medium-high heat. Fry the meat until browned on each side, turning only once. Remove to a 9x13 inch baking dish. In a medium bowl, mix together the water, condensed soup, and gravy mix. Pour over the meat in the dish. Cover the dish loosely with aluminum foil.",
+        "Bake for 1 hour in the preheated oven. Serve patties and gravy with potatoes, rice, or noodles."
+    ],
+    "ingredients": [
+        "3 pounds ground beef",
+        "17 saltine crackers, finely crushed",
+        "1/2 cup milk",
+        "1 1/2 teaspoons garlic powder",
+        "1 1/2 teaspoons onion powder",
+        "1/4 teaspoon ground black pepper",
+        "1 pinch salt, or to taste",
+        "1/2 cup all-purpose flour",
+        "1 tablespoon vegetable oil",
+        "1 1/2 cups water",
+        "1 (10.75 ounce) can condensed beef and mushroom soup",
+        "1 (.75 ounce) packet dry brown gravy mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fake Steak with Gravy",
+    "url": "http://allrecipes.com/recipe/51011/baked-fake-steak-with-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-falafel-with-orange-tahini-sauce.json b/serverless-fleets/data/input/inferencing/recipes/baked-falafel-with-orange-tahini-sauce.json
new file mode 100644
index 000000000..6e07c0a30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-falafel-with-orange-tahini-sauce.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.",
+        "Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.",
+        "Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1\" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20\u201325 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.",
+        "Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.",
+        "Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.",
+        "Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.",
+        "Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month."
+    ],
+    "ingredients": [
+        "1 small red onion",
+        "1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided",
+        "1/4 cup plus 2 teaspoons distilled white vinegar, divided",
+        "2 1/2 teaspoons kosher salt, divided",
+        "2 (15-ounce) cans chickpeas, drained, rinsed",
+        "1 garlic clove, crushed",
+        "1 teaspoon ground coriander",
+        "1 teaspoon ground cumin",
+        "1 cup chopped parsley, divided",
+        "5 tablespoons chickpea flour",
+        "1 teaspoon baking powder",
+        "1/2 cup vegetable oil, divided, plus more for pan",
+        "4 pita breads",
+        "1/2 cup tahini",
+        "2 cups shredded green cabbage",
+        "1 cup cherry tomatoes, quartered",
+        "Homemade or store-bought hummus (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetarian",
+        "Vegan",
+        "Wheat/Gluten-Free",
+        "Dinner",
+        "Chickpea",
+        "Coriander",
+        "Cumin",
+        "Orange Juice",
+        "Bake",
+        "No Meat, No Problem"
+    ],
+    "title": "Baked Falafel With Orange-Tahini Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-falafel-with-orange-tahini-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-falafel.json b/serverless-fleets/data/input/inferencing/recipes/baked-falafel.json
new file mode 100644
index 000000000..047c24378
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-falafel.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.",
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.",
+        "Transfer skillet to the preheated oven and bake until heated through, about 10 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup chopped onion",
+        "1 (15 ounce) can garbanzo beans, rinsed and drained",
+        "1/4 cup chopped fresh parsley",
+        "3 cloves garlic, minced",
+        "1 teaspoon ground cumin",
+        "1/4 teaspoon ground coriander",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1 tablespoon all-purpose flour",
+        "1 egg, beaten",
+        "2 teaspoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Falafel",
+    "url": "http://allrecipes.com/recipe/183947/baked-falafel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-farro-and-butternut-squash.json b/serverless-fleets/data/input/inferencing/recipes/baked-farro-and-butternut-squash.json
new file mode 100644
index 000000000..885f7f81a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-farro-and-butternut-squash.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.",
+        "Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.",
+        "Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.",
+        "Photograph by Johnny Miller"
+    ],
+    "ingredients": [
+        "6 thick-cut slices applewood-smoked bacon",
+        "2 tablespoons good olive oil",
+        "1 tablespoon unsalted butter",
+        "1 1/2 cups chopped yellow onion (1 large)",
+        "2 teaspoons chopped fresh thyme leaves",
+        "Kosher salt and freshly ground black pepper",
+        "1 1/2 cups pearled farro",
+        "3 cups good chicken stock, preferably homemade",
+        "3 cups (3/4-to-1-inch-diced) peeled butternut squash",
+        "1/2 cup freshly grated parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Make Ahead",
+        "Butternut Squash",
+        "Vegetable",
+        "Farro Recipes",
+        "Grain Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Baked Farro and Butternut Squash",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/baked-farro-and-butternut-squash"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fennel-with-gorgonzola.json b/serverless-fleets/data/input/inferencing/recipes/baked-fennel-with-gorgonzola.json
new file mode 100644
index 000000000..815a19d8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fennel-with-gorgonzola.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Rinse fennel.  Trim off stems, and reserve about 1 cup of the tender green leaves.  Trim any bruises or dry looking areas from fennel.  Cut each bulb in half from stem through root end.",
+        "Lay fennel bulb pieces in a 10 inch frying pan, and add broth.  Cover, and bring to a boil on high heat.  Simmer until fennel is tender when pierced, 20 to 25 minutes.  Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.",
+        "Boil broth, uncovered, on high heat until reduced to about 1/2 cup.  Stir in about half the fennel leaves.  Spoon mixture evenly over fennel.",
+        "Mash cheese with bread crumbs.  Dot mixture evenly over fennel.  If making ahead, cover and chill up to 1 day.  Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.",
+        "Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes.  Tuck remaining leaves around fennel.  Season to taste with salt."
+    ],
+    "ingredients": [
+        "4 bulbs fennel, untrimmed",
+        "1 3/4 cups chicken broth",
+        "4 ounces Gorgonzola cheese",
+        "2 tablespoons dried bread crumbs",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fennel with Gorgonzola",
+    "url": "http://allrecipes.com/recipe/13515/baked-fennel-with-gorgonzola/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fennel-with-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/baked-fennel-with-parmesan.json
new file mode 100644
index 000000000..3812fa787
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fennel-with-parmesan.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.",
+        "Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.",
+        "Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork."
+    ],
+    "ingredients": [
+        "2 fennel bulbs",
+        "1 tablespoon butter",
+        "3/4 cup half-and-half cream",
+        "3/4 cup creme fraiche",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fennel with Parmesan",
+    "url": "http://allrecipes.com/recipe/78554/baked-fennel-with-parmesan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fettuccine-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/baked-fettuccine-lasagna.json
new file mode 100644
index 000000000..fc5596d3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fettuccine-lasagna.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.",
+        "In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and  beef, and season with oregano. Simmer for 10 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.",
+        "Bake in preheated oven for 30 to 35 minutes, or until heated through."
+    ],
+    "ingredients": [
+        "12 ounces dry fettuccine pasta",
+        "1 pound lean ground beef (optional)",
+        "1 cup chopped onion",
+        "1 cup red bell pepper, chopped",
+        "1 tablespoon butter",
+        "1 (29 ounce) can diced tomatoes",
+        "1 (4 ounce) can sliced mushrooms",
+        "3 tablespoons chopped black olives",
+        "2 teaspoons dried oregano",
+        "1 cup shredded Cheddar cheese",
+        "1 cup shredded mozzarella cheese",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1/4 cup beef broth",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fettuccine Lasagna",
+    "url": "http://allrecipes.com/recipe/14965/baked-fettuccine-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-figgy-pudding.json b/serverless-fleets/data/input/inferencing/recipes/baked-figgy-pudding.json
new file mode 100644
index 000000000..2ff6f51c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-figgy-pudding.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch souffle dish or an 8-inch square baking dish.",
+        "Beat butter in a bowl with an electric mixer until fluffy. Add eggs and molasses to the butter; beat until smooth. Add figs, lemon zest, buttermilk, and walnuts; beat until incorporated, 1 minute. Whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.",
+        "Blend the flour mixture into the batter until combined and pour into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the pudding cake comes out clean, about 1 hour."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "2 eggs",
+        "1 cup molasses",
+        "2 cups dried figs, stems removed",
+        "1/2 teaspoon lemon zest",
+        "1 cup buttermilk",
+        "1/2 cup chopped walnuts",
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Figgy Pudding",
+    "url": "http://allrecipes.com/recipe/230224/baked-figgy-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-figs-109352.json b/serverless-fleets/data/input/inferencing/recipes/baked-figs-109352.json
new file mode 100644
index 000000000..59aa5030e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-figs-109352.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "1. Preheat the oven to 170\u00b0C / 325\u00b0F / gas mark 3.",
+        "2. Halve each fig lengthways through the stalk. Place the figs in a baking dish and sprinkle evenly with the sugar and port. Bake for about 40 minutes, or until the figs are soft with a good thick syrup."
+    ],
+    "ingredients": [
+        "15 fresh figs, halved",
+        "425 g (15 ounces) Demerara (brown) sugar",
+        "750 ml (26 fluid ounces) port"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Fig",
+        "Port",
+        "Winter",
+        "Vegan",
+        "Fat Free",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Figs",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-figs-109352"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-figs-with-grand-marnier-and-whipped-cream-107036.json b/serverless-fleets/data/input/inferencing/recipes/baked-figs-with-grand-marnier-and-whipped-cream-107036.json
new file mode 100644
index 000000000..e12bd954c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-figs-with-grand-marnier-and-whipped-cream-107036.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 300\u00b0F.",
+        "Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.",
+        "Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.",
+        "Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.",
+        "Serve figs, warm or at room temperature, with syrup and cream."
+    ],
+    "ingredients": [
+        "12 fresh figs",
+        "1/3 cup plus 2 tablespoons sugar",
+        "1/2 cup water",
+        "1/4 cup plus 1 tablespoon Grand Marnier or other orange-flavored liqueur",
+        "1 cup chilled heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Milk/Cream",
+        "Mixer",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Fig",
+        "Triple Sec",
+        "Fall",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Figs with Grand Marnier and Whipped Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-figs-with-grand-marnier-and-whipped-cream-107036"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-and-potatoes-with-rosemary-and-garlic-230907.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-and-potatoes-with-rosemary-and-garlic-230907.json
new file mode 100644
index 000000000..051164509
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-and-potatoes-with-rosemary-and-garlic-230907.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "1. Turn on the oven to 400\u00b0F.",
+        "2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.",
+        "3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.",
+        "4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.",
+        "5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table."
+    ],
+    "ingredients": [
+        "1 pound new potatoes, peeled, washed, and cut into wedges",
+        "An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer",
+        "4 tablespoons extra virgin olive oil",
+        "4 or 5 fresh rosemary sprigs",
+        "4 whole garlic cloves, peeled",
+        "Fine sea salt",
+        "Black pepper ground fresh from the mill",
+        "A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi",
+        "2 tablespoons fine, dry, unflavored bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Garlic",
+        "Herb",
+        "Potato",
+        "Bake",
+        "Rosemary",
+        "Healthy"
+    ],
+    "title": "Baked Fish and Potatoes with Rosemary and Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-fish-and-potatoes-with-rosemary-and-garlic-230907"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-creole.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-creole.json
new file mode 100644
index 000000000..e439fcdd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-creole.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.",
+        "In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.",
+        "Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.",
+        "Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.",
+        "Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork."
+    ],
+    "ingredients": [
+        "3 cups water",
+        "1 1/2 cups uncooked white rice",
+        "1/4 cup butter",
+        "1 onion, chopped",
+        "1 clove garlic, minced",
+        "2 stalks celery, chopped",
+        "1 green bell pepper, chopped",
+        "1/4 cup all-purpose flour",
+        "2 cups milk",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/2 teaspoon hot pepper sauce",
+        "1/2 cup chili sauce",
+        "1 pound cod fillets",
+        "2 tomatoes, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fish Creole",
+    "url": "http://allrecipes.com/recipe/12803/baked-fish-creole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-croquettes.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-croquettes.json
new file mode 100644
index 000000000..2b2f7dafc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-croquettes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil.",
+        "Discard skin, bones, and any crust from trout and flake fish with a fork. Combine flaked fish with soft bread crumbs, onion, mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, garlic powder, and black pepper in a bowl. Form mixture into balls and roll each ball in the panko. Arrange balls on the prepared baking sheet.",
+        "Bake in the preheated oven until croquettes are lightly browned and crispy, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "2 cups leftover cooked steelhead trout",
+        "1 cup soft bread crumbs",
+        "1/2 sweet onion, minced",
+        "1/2 cup mayonnaise",
+        "1/2 cup sour cream",
+        "1/2 lemon, juiced",
+        "1/2 teaspoon Worcestershire sauce",
+        "1/2 teaspoon seasoned salt, or more to taste",
+        "1/2 teaspoon garlic powder",
+        "ground black pepper to taste",
+        "1/2 cup panko bread crumbs, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fish Croquettes",
+    "url": "http://allrecipes.com/recipe/247284/baked-fish-croquettes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-dinner-for-two.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-dinner-for-two.json
new file mode 100644
index 000000000..e1d743c31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-dinner-for-two.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).  Lightly oil a shallow, 2 quart baking dish.",
+        "In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water.  Cover, and bake for 15 minutes.",
+        "Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,.  Season to taste with salt and pepper.  Spread vegetables over potatoes, add another 1/4 cup water, and cover.  Bake for 10  to 15 minutes.",
+        "Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables.  Cover.  Bake for 10 minutes, or until fish flakes easily.  Serve with tomato and parsley or fennel garnish."
+    ],
+    "ingredients": [
+        "4 tablespoons olive oil, divided",
+        "2 baking potatoes, cut into 1/2 inch slices",
+        "salt and pepper to taste",
+        "1/2 cup water",
+        "1/2 red bell pepper, chopped",
+        "1 leek, bulb only, chopped",
+        "1 zucchini, thickly sliced",
+        "2 stalks celery, cut into thin 3 inch long slices",
+        "4 cloves garlic, minced",
+        "1 pound white fish fillets",
+        "1 tomato, seeded and chopped",
+        "2 sprigs fresh parsley or fennel, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fish Dinner For Two",
+    "url": "http://allrecipes.com/recipe/12786/baked-fish-dinner-for-two/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-fillets-with-spinach-pine-nut-topping-103756.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-fillets-with-spinach-pine-nut-topping-103756.json
new file mode 100644
index 000000000..ca3087df7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-fillets-with-spinach-pine-nut-topping-103756.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese.",
+        "Bake fish until just opaque in center, about 15 minutes. Transfer fish to plates."
+    ],
+    "ingredients": [
+        "6 6- to 7-ounce sea bass or orange roughy fillets",
+        "1 12-ounce package frozen spinach souffl\u00e9, thawed",
+        "1/2 cup pine nuts, toasted",
+        "3 green onions, finely chopped",
+        "2 garlic cloves, minced",
+        "2 teaspoons grated lemon peel",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Fish",
+        "Leafy Green",
+        "Nut",
+        "Vegetable",
+        "Bake",
+        "Dinner",
+        "Parmesan",
+        "Pine Nut",
+        "Seafood",
+        "Bass",
+        "Spinach",
+        "Spring",
+        "Summer",
+        "Florida",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Fish Fillets with Spinach-Pine Nut Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-fish-fillets-with-spinach-pine-nut-topping-103756"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-fillets.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-fillets.json
new file mode 100644
index 000000000..c4fac2328
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-fillets.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.",
+        "Place mackerel fillets in the baking pan; season with salt and pepper.",
+        "Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.",
+        "Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil, or to taste",
+        "2 pounds mackerel fillets",
+        "1 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/4 cup butter, melted",
+        "2 tablespoons lemon juice",
+        "1/8 teaspoon ground paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fish Fillets",
+    "url": "http://allrecipes.com/recipe/256349/baked-fish-fillets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-sandwiches.json
new file mode 100644
index 000000000..8f8b35938
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-sandwiches.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.",
+        "Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve."
+    ],
+    "ingredients": [
+        "1 pound cod fillets",
+        "1 clove garlic, minced",
+        "1 lemon, cut into wedges",
+        "2 tablespoons butter, softened",
+        "1 pinch salt and ground black pepper to taste",
+        "2 tablespoons steak sauce",
+        "4 hamburger buns, split and toasted",
+        "2 tablespoons Ranch-style salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fish Sandwiches",
+    "url": "http://allrecipes.com/recipe/67628/baked-fish-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-sticks-diablo-107697.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-sticks-diablo-107697.json
new file mode 100644
index 000000000..c59f2d999
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-sticks-diablo-107697.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 475\u00b0F. Whisk first 4 ingredients in pie dish. Mix breadcrumbs with cayenne in another shallow dish.",
+        "Heat 2 baking sheets in oven until hot, about 5 minutes. Brush with oil.",
+        "Dip fish, 1 strip at a time, in butter mixture, then in crumbs. Turn to coat. Place 1 inch apart on prepared sheets. Bake until crumbs are golden and fish is opaque in center, about 6 minutes per side. Garnish with lemon wedges; serve."
+    ],
+    "ingredients": [
+        "6 tablespoons (3/4 stick) butter, melted",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon chopped fresh dill",
+        "1 cup plain dried breadcrumbs",
+        "1/2 teaspoon cayenne pepper",
+        "1 1/2 pounds catfish or other white fish fillets, cut into 3- by 3/4-inch strips",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Mustard",
+        "Bake",
+        "Winter",
+        "Dill"
+    ],
+    "title": "Baked Fish Sticks Diablo",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-fish-sticks-diablo-107697"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-curried-pecan-topping-2227.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-curried-pecan-topping-2227.json
new file mode 100644
index 000000000..1ea17d4e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-curried-pecan-topping-2227.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Mix first 7 ingredients in 8x8x2-inch glass baking dish. Add oil; stir to blend. Bake until pecan mixture is light golden, about 8 minutes. Transfer pecan mixture to plate and cool. Increase oven temperature to 450\u00b0F.",
+        "Beat egg white in medium bowl until foamy. Dip fish fillets 1 at a time into egg white, then into pecan mixture, coating both sides. Arrange fish in same baking dish. Sprinkle with salt and pepper. Press any excess pecan mixture atop fish fillets. Bake until fish is opaque in center, about 12 minutes and serve."
+    ],
+    "ingredients": [
+        "1/3 cup finely chopped pecans (about 1-1/2 ounces)",
+        "1/3 cup fresh French breadcrumbs",
+        "1 tablespoon finely chopped onion",
+        "1 garlic clove, pressed",
+        "1 teaspoon curry powder",
+        "1/2 teaspoon ground cumin",
+        "Pinch of cayenne pepper",
+        "1 tablespoon vegetable oil",
+        "1 egg white",
+        "4 6-ounce sea bass fillets (each about 1 to 1-1/4 inches thick)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Herb",
+        "Nut",
+        "Bake",
+        "Low Fat",
+        "Pecan",
+        "Bass",
+        "Summer"
+    ],
+    "title": "Baked Fish with Curried Pecan Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-fish-with-curried-pecan-topping-2227"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-mushrooms-and-cream-1790.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-mushrooms-and-cream-1790.json
new file mode 100644
index 000000000..97293639c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-mushrooms-and-cream-1790.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; saut\u00e9 until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.",
+        "Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet; saut\u00e9 until just cooked through, about 3 minutes per side. Transfer fish to broiler-proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes."
+    ],
+    "ingredients": [
+        "4 tablespoons (1/2 stick) butter",
+        "1/2 pound mushrooms, sliced",
+        "1/4 cup Cognac or brandy",
+        "1/2 cup canned crushed tomatoes with added puree",
+        "1/2 cup whipping cream",
+        "2 teaspoons minced fresh thyme or 1 teaspoon dried",
+        "2 7-to 8-ounce orange roughy fillets",
+        "1/2 cup grated Gruy\u00e8re cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Cheese",
+        "Fish",
+        "Mushroom",
+        "Tomato",
+        "Broil",
+        "Saut\u00e9"
+    ],
+    "title": "Baked Fish with Mushrooms and Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-fish-with-mushrooms-and-cream-1790"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-paprika-lemon-butter-108812.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-paprika-lemon-butter-108812.json
new file mode 100644
index 000000000..643b4f517
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-paprika-lemon-butter-108812.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Butter 13x9x2-inch glass baking dish. Combine 3 tablespoons butter, sweet paprika, 1 tablespoon chopped fresh parsley, fresh lemon juice, lemon peel, salt, and ground pepper in small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to platter. Sprinkle with remaining 1 tablespoon chopped fresh parsley. Garnish platter with lemon wedges and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons butter, room temperature",
+        "2 tablespoons sweet paprika",
+        "2 tablespoons chopped fresh Italian parsley",
+        "1 tablespoon fresh lemon juice",
+        "1 teaspoon grated lemon peel",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "4 5-ounce 3/4-inch-thick snapper or halibut fillets",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Fish",
+        "Bake",
+        "Quick & Easy",
+        "Lemon",
+        "Illinois"
+    ],
+    "title": "Baked Fish with Paprika-Lemon Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-fish-with-paprika-lemon-butter-108812"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-ratatouille-5108.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-ratatouille-5108.json
new file mode 100644
index 000000000..fba6b75ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-ratatouille-5108.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.",
+        "Meanwhile, preheat oven to 375\u00b0F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.",
+        "Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes."
+    ],
+    "ingredients": [
+        "5 tablespoons olive oil",
+        "2 tablespoons chopped garlic",
+        "1 1-pound eggplant, cut into 3/4-inch pieces",
+        "1 large red bell pepper, cut into 1/2-inch pieces",
+        "1 small onion, chopped",
+        "1 tablespoon dried oregano",
+        "1 14 1/2-ounce can (1 3/4 cups) crushed tomatoes with added puree",
+        "3 tablespoons red wine vinegar",
+        "6 6- to 7-ounce sea bass fillets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Pepper",
+        "Tomato",
+        "Vegetable",
+        "Bake",
+        "Low Cal",
+        "Seafood",
+        "Bass",
+        "Eggplant",
+        "Bell Pepper",
+        "Spring",
+        "Healthy"
+    ],
+    "title": "Baked Fish with Ratatouille",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-fish-with-ratatouille-5108"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-shrimp.json
new file mode 100644
index 000000000..fdb216d0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-shrimp.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a small saucepan, melt butter over medium low heat.  Whisk in flour and salt to make a paste.  Gradually whisk in milk.  Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.",
+        "Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray.  Arrange fish in pan, and cover with shrimp..  Pour white sauce over shrimp.  Sprinkle with grated cheese.",
+        "Bake, uncovered, for 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 cup milk",
+        "2 pounds red snapper fillets",
+        "1/2 pound cooked medium shrimp, peeled and deveined",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fish with Shrimp",
+    "url": "http://allrecipes.com/recipe/12736/baked-fish-with-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-thai-lemon-mint-sauce-243442.json b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-thai-lemon-mint-sauce-243442.json
new file mode 100644
index 000000000..dbac5b0cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fish-with-thai-lemon-mint-sauce-243442.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.",
+        "Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.",
+        "Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and saut\u00e9 until shallots are slightly softened and golden, about 6 minutes. Cool.",
+        "Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.",
+        "Preheat oven to 450\u00b0F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce."
+    ],
+    "ingredients": [
+        "1 1/2 cups fresh lemon juice, divided",
+        "1 1/2 cups chopped fresh mint leaves, divided",
+        "1/2 cup sugar",
+        "5 teaspoons fish sauce (such as nam pla or nuoc nam)*",
+        "3 teaspoons finely grated lemon peel, divided",
+        "1 teaspoon hot chili paste (such as sambal oelek)*",
+        "3 tablespoons corn oil",
+        "2/3 cup finely chopped lemongrass** (bottom 3 inches of about 6 stalks)",
+        "1/2 cup finely chopped shallots",
+        "6 banana leaves, each leaf cut into 10-inch-wide, 20-inch-long piece** or six 10-inch-wide, 20-inch-long pieces of parchment paper",
+        "6 6-ounce halibut fillets (1 1/4 to 1 1/2 inches thick)",
+        "6 tablespoons (3/4 stick) unsalted butter,divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Lemon",
+        "Mint",
+        "Halibut",
+        "Hot Pepper",
+        "Healthy",
+        "Lemongrass"
+    ],
+    "title": "Baked Fish with Thai Lemon Mint Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-fish-with-thai-lemon-mint-sauce-243442"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-flan.json b/serverless-fleets/data/input/inferencing/recipes/baked-flan.json
new file mode 100644
index 000000000..9e205ed6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-flan.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.",
+        "In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute.  Pour over the caramelized sugar.",
+        "Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set."
+    ],
+    "ingredients": [
+        "2/3 cup white sugar",
+        "1 (14 ounce) can sweetened condensed milk",
+        "2 cups heavy cream",
+        "1 cup milk",
+        "5 eggs",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Flan",
+    "url": "http://allrecipes.com/recipe/44497/baked-flan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-flaxseed-crab-cakes.json b/serverless-fleets/data/input/inferencing/recipes/baked-flaxseed-crab-cakes.json
new file mode 100644
index 000000000..249d0b8f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-flaxseed-crab-cakes.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Position a rack in the center of the oven. Coat a baking sheet with olive oil cooking spray.",
+        "Pick through the crabmeat to make sure there aren\u2019t any shells. Set aside.",
+        "Put the scallions, fresh herbs, mayonnaise, and flaxseeds in a large bowl and stir well to combine. Add the crabmeat and give it a gentle toss.",
+        "Place the oats, hemp seeds, and seafood seasoning on a plate. Toss with your fingers to mix.",
+        "Form the crabmeat mixture into four 4-inch-wide patties and press into the oat-seed mixture. Transfer to the prepared baking sheet. Mist the tops with olive oil cooking spray and transfer to the oven. Broil for 3\u20135 minutes until the tops are golden.",
+        "Place the romaine in a large bowl along with the olive oil and the vinegar and toss well. Divide the romaine salad among four plates. Top each plate with two crab cakes and serve immediately."
+    ],
+    "ingredients": [
+        "Olive oil cooking spray",
+        "1 pound lump crabmeat",
+        "4 scallions, chopped",
+        "2 tablespoons fresh herbs such as dill, chives, or tarragon",
+        "1/2 cup olive oil\u2013based mayonnaise",
+        "1/4 cup ground flaxseeds",
+        "1/4 cup quick-cooking rolled oats",
+        "2 tablespoons hemp seeds",
+        "1/2 teaspoon seafood seasoning such as reduced-sodium Old Bay",
+        "1/2 pound romaine lettuce",
+        "1 tablespoon olive oil",
+        "1 tablespoon red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Crab",
+        "Seafood",
+        "Shellfish",
+        "Healthy",
+        "Quick and Healthy",
+        "Bake",
+        "Herb",
+        "Green Onion/Scallion",
+        "Dinner",
+        "Summer",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Flaxseed Crab Cakes",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-flaxseed-crab-cakes"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-flounder-fillets-with-lemon-pepper-vegetables-11938.json b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-fillets-with-lemon-pepper-vegetables-11938.json
new file mode 100644
index 000000000..d96a927cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-fillets-with-lemon-pepper-vegetables-11938.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a bowl whisk together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add the onion. In another bowl toss together the carrots, the squash, and the zucchini, add about 1/4 cup of the liquid from the onion mixture, and toss the mixture well. Spread the onion mixture in the bottom of a greased glass baking dish, 15 by 10 by 2 inches. On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. Arrange the fish rolls, seam sides down and not touching each other, on the onion mixture, put an oiled sheet of parchment or wax paper directly on them, and bake the mixture in the middle of a preheated 400\u00b0F. oven for 8 minutes. Spread the vegetable mixture around the rolls and bake the mixture, the fish covered directly with the parchment, for 7 to 12 minutes more, or until the fish just flakes. Transfer the vegetables to a heated platter, arrange the fish rolls on top of them, and spoon the juices over the top."
+    ],
+    "ingredients": [
+        "1/4 cup dry white wine",
+        "3 tablespoons fresh lemon juice",
+        "2 tablespoons finely chopped fresh parsley leaves",
+        "1/4 cup olive oil",
+        "1/2 teaspoon coarsely ground black pepper",
+        "1 onion, sliced thin",
+        "3 carrots, cut into 2-inch julienne strips",
+        "1 yellow squash, cut into 2-inch julienne strips",
+        "1 zucchini, cut into 2-inch julienne strips",
+        "six 6- to 8-ounce flounder fillets, halved lengthwise and seasoned with salt and pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Bake",
+        "Lemon",
+        "Carrot",
+        "Zucchini",
+        "Yellow Squash",
+        "Gourmet"
+    ],
+    "title": "Baked Flounder Fillets with Lemon-Pepper Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-flounder-fillets-with-lemon-pepper-vegetables-11938"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-flounder-rolls-with-tomato-bell-pepper-and-bacon-11934.json b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-rolls-with-tomato-bell-pepper-and-bacon-11934.json
new file mode 100644
index 000000000..99660d166
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-rolls-with-tomato-bell-pepper-and-bacon-11934.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.",
+        "On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.",
+        "In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400\u00b0F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them."
+    ],
+    "ingredients": [
+        "6 slices of lean bacon, chopped fine",
+        "1/4 cup finely chopped shallot",
+        "2/3 cup minced green bell pepper",
+        "1/2 cup dry white wine",
+        "a 28-ounce can tomatoes including the juice, chopped",
+        "1/2 teaspoon crumbled dried basil",
+        "six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt\u00a0and pepper",
+        "1/2 cup fine fresh bread crumbs",
+        "2 tablespoons finely chopped fresh parsley leaves",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Pork",
+        "Tomato",
+        "Bake",
+        "Bacon",
+        "Bell Pepper",
+        "White Wine",
+        "Gourmet"
+    ],
+    "title": "Baked Flounder Rolls with Tomato, Bell Pepper, and Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-flounder-rolls-with-tomato-bell-pepper-and-bacon-11934"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-flounder-with-dill-and-caper-cr.json b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-with-dill-and-caper-cr.json
new file mode 100644
index 000000000..d04bc62fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-with-dill-and-caper-cr.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with olive oil.",
+        "Arrange flounder fillets on prepared baking sheet and season with salt and pepper.",
+        "Bake in preheated oven for 10 minutes and sprinkle evenly with dill. Continue baking until fish flakes easily with a fork, about 2 minutes more.",
+        "Stir sour cream, capers, and lemon zest in a bowl; season with salt. Serve fish with lemon wedges and sour cream caper sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 1/2 pounds flounder fillets",
+        "salt and ground black pepper to taste",
+        "1 tablespoon chopped fresh dill",
+        "1/2 cup sour cream",
+        "2 tablespoons capers, drained and rinsed",
+        "lemon, zested",
+        "1 lemon, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Flounder With Dill And Caper Cream",
+    "url": "http://allrecipes.com/recipe/231548/baked-flounder-with-dill-and-caper-cr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-flounder-with-panko-and-parmesa.json b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-with-panko-and-parmesa.json
new file mode 100644
index 000000000..1787265d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-with-panko-and-parmesa.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.",
+        "Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.",
+        "Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula."
+    ],
+    "ingredients": [
+        "4 flounder fillets",
+        "1/4 cup butter, melted - divided",
+        "1 cup panko bread crumbs",
+        "2/3 cup grated Parmesan cheese",
+        "1/2 teaspoon salt",
+        "ground black pepper to taste",
+        "1 pinch dried thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Flounder with Panko and Parmesan",
+    "url": "http://allrecipes.com/recipe/231549/baked-flounder-with-panko-and-parmesa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-flounder-with-tomato-caper-sauce-105592.json b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-with-tomato-caper-sauce-105592.json
new file mode 100644
index 000000000..cb0a7529b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-flounder-with-tomato-caper-sauce-105592.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut\u00e9 onion and fennel, stirring, until golden, about 8 minutes. Add garlic and saut\u00e9, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.",
+        "Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.",
+        "Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 medium onion, finely chopped",
+        "1 cup finely chopped fennel bulb (sometimes called anise)",
+        "1 garlic clove, thinly sliced",
+        "1 (14 1/2-oz) can diced tomatoes including juice",
+        "1/4 cup dry white wine",
+        "2 tablespoons capers, rinsed and drained",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "1/2 cup fine dry bread crumbs",
+        "3 tablespoons unsalted butter, well softened",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "4 (6-oz) pieces skinless flounder or sole fillet",
+        "2 tablespoons dry white wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Onion",
+        "Tomato",
+        "Bake",
+        "Quick & Easy",
+        "Fennel",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Baked Flounder with Tomato Caper Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-flounder-with-tomato-caper-sauce-105592"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-french-fries-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-french-fries-i.json
new file mode 100644
index 000000000..245c9ca8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-french-fries-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Cut potato into wedges.  Mix olive oil, paprika, garlic powder, chili powder and onion powder together.  Coat potatoes with oil/spice mixture and place on a baking sheet.",
+        "Bake for 45 minutes in preheated oven."
+    ],
+    "ingredients": [
+        "1 large baking potato",
+        "1 tablespoon olive oil",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon chili powder",
+        "1/2 teaspoon onion powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked French Fries I",
+    "url": "http://allrecipes.com/recipe/20849/baked-french-fries-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-french-fries-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-french-fries-ii.json
new file mode 100644
index 000000000..6bce3c8ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-french-fries-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.",
+        "Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.",
+        "Bake 25 minutes in the preheated oven, or until golden brown."
+    ],
+    "ingredients": [
+        "3 russet potatoes, sliced into 1/4 inch strips",
+        "cooking spray",
+        "1 teaspoon dried basil",
+        "1/4 cup grated Parmesan cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked French Fries II",
+    "url": "http://allrecipes.com/recipe/31519/baked-french-fries-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-by-marzetti.json b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-by-marzetti.json
new file mode 100644
index 000000000..74beba155
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-by-marzetti.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a microwave safe bowl, combine apples, cinnamon and water. Microwave for 3-4 minutes. The apples should be slightly tender.",
+        "Drain apples and toss with Marzetti Old Fashioned Caramel Dip. Spoon the apples into bottom of greased 9x13 baking dish.",
+        "In a mixing bowl, whisk together eggs, milk and vanilla.",
+        "Dip each piece of bread into egg mixture and place on top of apple layer. Repeat with remaining bread slices. Spoon any extra egg mixture over bread. Cover with plastic wrap and Refrigerate for 3 hours or overnight.",
+        "Preheat oven to 350 degrees F.",
+        "Pour melted butter over the slices of bread and sprinkle with pecans.",
+        "Bake 25-30 minutes or until bread is golden brown.",
+        "Allow French toast to stand for a few minutes before eating. Serve with extra warm caramel sauce."
+    ],
+    "ingredients": [
+        "1 cup Marzetti's\u00ae Old Fashioned Caramel Dip",
+        "3 Granny Smith apples, peeled, cored, and diced into 1/2-inch thick pieces",
+        "1/2 teaspoon ground cinnamon",
+        "2 tablespoons water",
+        "3 large eggs",
+        "1/2 cup milk",
+        "1 teaspoon pure vanilla extract",
+        "1 medium loaf Italian bread (4 inches in diameter) sliced into 1-inch thick pieces",
+        "2 tablespoons unsalted butter",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked French Toast by Marzetti\u00ae",
+    "url": "http://allrecipes.com/recipe/228729/baked-french-toast-by-marzetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-casserole.json
new file mode 100644
index 000000000..0dc4cb99a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-casserole.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Generously butter a 9x13-inch baking dish.",
+        "Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.",
+        "Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar."
+    ],
+    "ingredients": [
+        "French Toast:",
+        "6 large eggs",
+        "2 cups half-and-half",
+        "1 cup low-fat milk",
+        "2 tablespoons white sugar",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon nutmeg",
+        "1 pinch salt",
+        "1 loaf French bread, cut into 1-inch slices",
+        "Praline Topping:",
+        "1 cup chopped pecans",
+        "1 cup light brown sugar",
+        "1 cup unsalted butter, melted",
+        "2 teaspoons light corn syrup",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "2 tablespoons confectioners' sugar, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked French Toast Casserole",
+    "url": "http://allrecipes.com/recipe/241984/baked-french-toast-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-with-blueberries-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-with-blueberries-recipe.json
new file mode 100644
index 000000000..57f91eff8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-with-blueberries-recipe.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.",
+        "In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.",
+        "In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.",
+        "Spoon onto serving plates and drizzle with maple syrup."
+    ],
+    "ingredients": [
+        "Butter, for greasing",
+        "6 eggs",
+        "3 cups whole milk",
+        "3/4 cup maple syrup, plus extra for serving",
+        "2 teaspoons ground cinnamon, plus 1 tablespoon",
+        "1/4 teaspoon fine sea salt",
+        "1 lemon, zested",
+        "3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes",
+        "2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries",
+        "3 tablespoons granulated sugar"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Breakfast Recipes",
+        "Easy Recipes",
+        "Easy Brunch Recipes",
+        "Brunch",
+        "Easy Baking",
+        "French Toast Recipes",
+        "Holiday",
+        "Egg Recipes",
+        "Sugar",
+        "Blueberry",
+        "Fruit",
+        "Lemon Recipes",
+        "Mother's Day Recipes"
+    ],
+    "title": "Baked French Toast with Blueberries",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-french-toast-with-blueberries-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-with-maple-syrup-a.json b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-with-maple-syrup-a.json
new file mode 100644
index 000000000..1a7145a86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-with-maple-syrup-a.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Butter a 9x13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.",
+        "Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.",
+        "About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).",
+        "Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/5228404.jpg",
+    "ingredients": [
+        "1 (1 pound) loaf challah bread, sliced 1/2-inch thick",
+        "4 eggs",
+        "1 quart half-and-half cream",
+        "1/2 cup orange juice",
+        "1/2 cup white sugar",
+        "1/2 cup light brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 cup granola cereal",
+        "1/2 cup maple syrup",
+        "1/2 cup unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked French Toast With Maple Syrup and Granola",
+    "url": "http://allrecipes.com/recipe/218745/baked-french-toast-with-maple-syrup-a/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-with-pecan-crumble-51205040.json b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-with-pecan-crumble-51205040.json
new file mode 100644
index 000000000..e3776d65d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast-with-pecan-crumble-51205040.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Spread out bread on a rimmed baking sheet; let stand overnight.",
+        "Butter a 13x9\" baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.",
+        "Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over bread, pressing bread to help it soak up custard. Cover and chill at least 2 hours.",
+        "DO AHEAD: Bread can be soaked 1 day ahead. Keep chilled.",
+        "Preheat oven to 375\u00b0F. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.",
+        "Scatter pecan crumble over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25\u201330 minutes. Remove foil and bake until deeply browned, 35\u201340 minutes longer. Let cool slightly before serving with Blackberry Syrup.",
+        "DO AHEAD: Pecan mixture can be made 1 day ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1 1-pound loaf challah, sliced 1\" thick",
+        "Unsalted butter, room temperature (for baking dish)",
+        "4 large eggs",
+        "4 large egg yolks",
+        "2 cups heavy cream",
+        "2 cups whole milk",
+        "1/2 cup sugar",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoons ground cinnamon",
+        "1/2 teaspoons ground nutmeg",
+        "1/2 teaspoons kosher salt",
+        "1/2 cup pecans",
+        "2 tablespoons chilled unsalted butter, cut into pieces",
+        "2 tablespoons light brown sugar",
+        "1/2 teaspoons kosher salt",
+        "Blackberry Syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Christmas",
+        "Kid-Friendly",
+        "Mother's Day",
+        "Buffet",
+        "Tree Nut",
+        "Pecan",
+        "Advance Prep Required",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked French Toast with Pecan Crumble",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-french-toast-with-pecan-crumble-51205040"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast.json
new file mode 100644
index 000000000..fdda0ada8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-french-toast.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.",
+        "Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and  2 tablespoons white sugar over apples. Cover, and refrigerate overnight.",
+        "In the morning: Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf French bread, sliced",
+        "6 eggs",
+        "1 1/2 cups skim milk",
+        "1/3 cup white sugar",
+        "1 tablespoon vanilla extract",
+        "6 apple - peeled, cored and sliced",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "2 tablespoons white sugar",
+        "1/2 cup white sugar",
+        "1/4 cup all-purpose flour",
+        "1/2 cup margarine, melted",
+        "1/2 cup brown sugar",
+        "1/2 cup skim milk",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked French Toast",
+    "url": "http://allrecipes.com/recipe/17295/baked-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fresh-cherry-pie.json b/serverless-fleets/data/input/inferencing/recipes/baked-fresh-cherry-pie.json
new file mode 100644
index 000000000..6010ae8a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fresh-cherry-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan.  Set top crust aside, covered.",
+        "Roll out half the crust and line a 9-inch pie pan. Refrigerate until needed. Roll out the top crust and set aside.",
+        "In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!",
+        "Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "4 tablespoons quick-cooking tapioca",
+        "1/8 teaspoon salt",
+        "1 cup white sugar",
+        "4 cups pitted cherries",
+        "1/4 teaspoon almond extract",
+        "1/2 teaspoon vanilla extract",
+        "1 1/2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fresh Cherry Pie",
+    "url": "http://allrecipes.com/recipe/12245/baked-fresh-cherry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fresh-ham-sandwiches-with-fried-pickles-and-cajun-aioli.json b/serverless-fleets/data/input/inferencing/recipes/baked-fresh-ham-sandwiches-with-fried-pickles-and-cajun-aioli.json
new file mode 100644
index 000000000..ffb49110e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fresh-ham-sandwiches-with-fried-pickles-and-cajun-aioli.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "Trim off any skin and excess fat from the fresh ham, leaving 1/4 inch of fat at most. Place the ham, fat-side up, in a roasting pan.",
+        "Combine the coconut oil, garlic, rosemary, thyme and 2 tablespoons each salt and pepper in a bowl. Rub the mixture all over the ham. Bake until the internal temp reaches 160 to 165 degrees F, 5 to 5 1/2 hours (essentially 30 minutes per pound), basting every hour with beer. Let rest for 20 to 30 minutes before carving.",
+        "Slather aioli on the bottom and top sides of the buns. Top the bottom buns with sliced ham, fried pickles and a bun top.",
+        "For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.",
+        "For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.",
+        "Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.",
+        "Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt."
+    ],
+    "ingredients": [
+        "One 10- to 12-pound bone-in fresh ham, at room temp",
+        "2 tablespoons unrefined coconut oil, melted",
+        "3 cloves garlic, minced",
+        "1 tablespoon finely chopped fresh rosemary",
+        "1 tablespoon chopped fresh thyme",
+        "Kosher salt and freshly ground black pepper",
+        "One 12-ounce beer, amber or dark",
+        "Fried Pickles and Cajun Aioli, for garnish and spreading, recipe follows",
+        "8 to 12 sandwich buns, split",
+        "1 cup mayonnaise",
+        "2 tablespoons lemon juice",
+        "1 teaspoon Cajun seasoning",
+        "3 green onions, green parts only, sliced",
+        "1/2 cup sour cream",
+        "3 tablespoons pickle juice",
+        "1/2 cup all-purpose flour",
+        "1/2 cup stone-ground yellow cornmeal",
+        "Pinch cayenne pepper",
+        "32 dill pickle slices",
+        "Canola oil, for frying",
+        "Kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Cajun",
+        "Pickle Recipes",
+        "Sandwich",
+        "Ham",
+        "Meat",
+        "Main Dish Recipes",
+        "Roasting"
+    ],
+    "title": "Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli",
+    "url": "http://www.foodnetwork.com/recipes/damaris-phillips/baked-fresh-ham-sandwiches-with-fried-pickles-and-cajun-aioli"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fresh-lobster-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-fresh-lobster-recipe.json
new file mode 100644
index 000000000..3012e3d51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fresh-lobster-recipe.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).  Plunge the tip of a sharp knife straight down just behind the lobster's eyes to humanely kill the animal.",
+        "Place the lobster on its back and use a sharp knife to cut open the cavity. Remove the stomach and intestines, and discard. Reserve the tomalley in a small bowl. Mix the cracker crumbs with the tomalley and spoon the mixture into the body cavity. Drizzle about 2 teaspoons of butter over the top. Place the lobster in a 2 inch deep baking dish.",
+        "Bake the lobster for 30 minutes, uncovered. Set oven to Broil and cook for 3 to 5 minutes just to toast the crackers before serving. Serve with remaining melted butter."
+    ],
+    "ingredients": [
+        "1 (1 1/2 pound) fresh lobster",
+        "1/2 cup butter, melted and divided",
+        "1 cup crushed buttery round crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fresh Lobster",
+    "url": "http://allrecipes.com/recipe/133664/baked-fresh-lobster-recipe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fresh-rainbow-trout.json b/serverless-fleets/data/input/inferencing/recipes/baked-fresh-rainbow-trout.json
new file mode 100644
index 000000000..f14267cee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fresh-rainbow-trout.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.",
+        "Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.",
+        "Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil, or to taste",
+        "2 whole rainbow trout, gutted and cleaned, heads and tails still on",
+        "1/4 teaspoon dried dill weed",
+        "1/4 teaspoon dried thyme",
+        "salt and freshly ground black pepper to taste",
+        "1/2 large onion, sliced",
+        "2 thin slices lemon (optional)",
+        "2 tablespoons hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fresh Rainbow Trout",
+    "url": "http://allrecipes.com/recipe/236814/baked-fresh-rainbow-trout/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fried-eggplant.json b/serverless-fleets/data/input/inferencing/recipes/baked-fried-eggplant.json
new file mode 100644
index 000000000..23476c47a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fried-eggplant.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.",
+        "Wash eggplant and slice into 1/4 to 1/2 inch slices. In a medium bowl, stir together the egg and sour cream until well blended. Toss the eggplant slices with the flour to coat. Dip one slice at a time into the batter then coat with the seasoned bread crumbs. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray.",
+        "Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp."
+    ],
+    "ingredients": [
+        "1 eggplant",
+        "1 egg, beaten",
+        "1 (8 ounce) container sour cream",
+        "2 cups Italian seasoned bread crumbs",
+        "3 tablespoons all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fried Eggplant",
+    "url": "http://allrecipes.com/recipe/20087/baked-fried-eggplant/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fried-rice-cakes.json b/serverless-fleets/data/input/inferencing/recipes/baked-fried-rice-cakes.json
new file mode 100644
index 000000000..707c0a1be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fried-rice-cakes.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.",
+        "Empty contents of Ready Rice pouches in mixing bowl and break up any clumps. Add panko bread crumbs, soy sauce, sesame oil, and beaten eggs. Stir together until well combined.",
+        "Place a 3 1/2-inch biscuit cutter on the parchment paper. Using a large cookie or ice cream scoop (about 1/4 cup), place a level scoop of rice into the biscuit ring. Press mixture gently to fill the space evenly. Gently remove the ring (don't worry if it's not perfect). Then repeat making a total of about 10 fried rice cakes.",
+        "Bake in pre-heated oven until heated through, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 (8.8 ounce) pouches UNCLE BEN'S\u00ae Ready Rice\u00ae Garden Vegetable",
+        "1 cup panko bread crumbs",
+        "4 teaspoons soy sauce",
+        "3/4 teaspoon sesame oil",
+        "2 eggs, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fried Rice Cakes",
+    "url": "http://allrecipes.com/recipe/242476/baked-fried-rice-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fruit-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-fruit-dip.json
new file mode 100644
index 000000000..1ba6ec323
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fruit-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a medium bowl, blend the cream cheese, Swiss cheese, cranberries, orange juice, and apple juice. Scoop into a 9 inch pie pan.",
+        "Bake 15 minutes in the preheated oven, until bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package soft style cream cheese with pineapple",
+        "3/4 pound shredded Swiss cheese",
+        "2 cups dried cranberries",
+        "2 tablespoons orange juice",
+        "1/4 cup apple juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fruit Dip",
+    "url": "http://allrecipes.com/recipe/49858/baked-fruit-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fruit-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/baked-fruit-dumplings.json
new file mode 100644
index 000000000..999f7683d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fruit-dumplings.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).  Grease a 7x11 inch baking dish.",
+        "In a large bowl, mix flour, baking powder, salt and brown sugar.  Cut in butter.  Pour in milk and stir to form a dough.  Turn out onto a well-floured surface and roll out.  Cut into 6 - 6 inch squares.",
+        "Place a whole apple in the center of each square.  Fill the core with blueberries.  Drizzle with maple syrup.  Pull up corners of dough and pinch edges together to seal.  Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.",
+        "Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish.  Submerge remaining blueberries and apple peelings with dried orange peel in liquid.",
+        "Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned.  Serve warm with sauce."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/6551277.jpg",
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "2 tablespoons brown sugar",
+        "1/2 cup butter, chilled and diced",
+        "3/4 cup milk",
+        "6 apples, peeled and cored",
+        "1 cup blueberries",
+        "1/4 cup maple syrup",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 teaspoon dried orange peel"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fruit Dumplings",
+    "url": "http://allrecipes.com/recipe/19849/baked-fruit-dumplings/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fudge-cake.json b/serverless-fleets/data/input/inferencing/recipes/baked-fudge-cake.json
new file mode 100644
index 000000000..0b837dfa8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fudge-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.",
+        "In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.",
+        "Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "2 cups white sugar",
+        "1/2 cup all-purpose flour",
+        "1/2 cup unsweetened cocoa",
+        "1/2 teaspoon salt",
+        "1 cup butter, melted",
+        "2 teaspoons vanilla extract",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fudge Cake",
+    "url": "http://allrecipes.com/recipe/25560/baked-fudge-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fudge-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-fudge-recipe.json
new file mode 100644
index 000000000..bec931ee5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fudge-recipe.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F.",
+        "Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.",
+        "Pour the batter into 4 large ramekins. Set the ramekins into a larger pan halfway full of water.",
+        "Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.",
+        "Serve with sweetened whipped cream or vanilla ice cream."
+    ],
+    "ingredients": [
+        "2 whole eggs",
+        "1 cup sugar",
+        "2 tablespoons (heaping) cocoa",
+        "2 tablespoons all-purpose flour",
+        "1 stick butter, melted",
+        "1 teaspoon vanilla extract",
+        "Serving suggestions: sweetened whipped cream or vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Chocolate Fudge",
+        "Chocolate",
+        "Fudge Recipes",
+        "Baking",
+        "Dessert"
+    ],
+    "title": "Baked Fudge",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/baked-fudge-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-fudge.json b/serverless-fleets/data/input/inferencing/recipes/baked-fudge.json
new file mode 100644
index 000000000..b3931e87c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-fudge.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "In large bowl, sift together sugar, flour and cocoa.  Add eggs. Add melted butter, vanilla and pecans.  Pour mixture into 8x12-inch baking pan.",
+        "Line a roasting pan with a damp kitchen towel.  Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.  Bake 50 to 60 minutes or until firm."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1/2 cup all-purpose flour",
+        "1/2 cup unsweetened cocoa powder",
+        "4 eggs, beaten",
+        "1 cup butter, melted",
+        "2 teaspoons vanilla extract",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Fudge",
+    "url": "http://allrecipes.com/recipe/18987/baked-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-garden-ratatouille.json b/serverless-fleets/data/input/inferencing/recipes/baked-garden-ratatouille.json
new file mode 100644
index 000000000..a7a987d03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-garden-ratatouille.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat oven to 375 degrees F.",
+        "Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.",
+        "Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.",
+        "Bake 15 min. or until chicken is done (165 degrees F). Top with cheese; bake 5 min. or until melted. Serve with bread."
+    ],
+    "ingredients": [
+        "6 (4 ounce) boneless skinless chicken breast halves",
+        "1 tablespoon olive oil",
+        "1/2 cup sliced onions",
+        "2 cloves garlic, minced",
+        "1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices",
+        "1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices",
+        "1 cup cremini mushrooms, quartered",
+        "6 plum tomatoes, coarsely chopped",
+        "2 tablespoons chopped fresh parsley, divided",
+        "2 teaspoons chopped fresh rosemary",
+        "2 teaspoons chopped fresh thyme",
+        "1 1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA",
+        "1 (12 ounce) loaf rustic white bread, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Garden Ratatouille",
+    "url": "http://allrecipes.com/recipe/231144/baked-garden-ratatouille/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-garlic-parmesan-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-garlic-parmesan-chicken.json
new file mode 100644
index 000000000..ece13437f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-garlic-parmesan-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.",
+        "Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 clove garlic, minced",
+        "1 cup dry bread crumbs",
+        "2/3 cup grated Parmesan cheese",
+        "1 teaspoon dried basil leaves",
+        "1/4 teaspoon ground black pepper",
+        "6 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Garlic Parmesan Chicken",
+    "url": "http://allrecipes.com/recipe/55860/baked-garlic-parmesan-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-garlic.json b/serverless-fleets/data/input/inferencing/recipes/baked-garlic.json
new file mode 100644
index 000000000..e25bf6fe0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-garlic.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head).  Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.",
+        "Bake for 30 minutes, or until the garlic is soft."
+    ],
+    "ingredients": [
+        "3 medium heads garlic",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Garlic",
+    "url": "http://allrecipes.com/recipe/16549/baked-garlic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-goat-cheese-caprese-salad.json b/serverless-fleets/data/input/inferencing/recipes/baked-goat-cheese-caprese-salad.json
new file mode 100644
index 000000000..7eb8eac7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-goat-cheese-caprese-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.",
+        "Bake in the preheated oven until bubbling, about 15 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, divided",
+        "3 tablespoons basil chiffonade (thinly sliced fresh basil leaves), divided",
+        "1 (4 ounce) log of fresh goat cheese, halved",
+        "16 cherry tomatoes, cut in half on the diagonal",
+        "freshly ground black pepper to taste",
+        "1 pinch cayenne pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Goat Cheese Caprese Salad",
+    "url": "http://allrecipes.com/recipe/232801/baked-goat-cheese-caprese-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-grains-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/baked-grains-pilaf.json
new file mode 100644
index 000000000..517bbf93a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-grains-pilaf.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.",
+        "Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.",
+        "Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2448&h=1282&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2137620.jpg",
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1  onion, chopped",
+        "3 stalks celery, chopped",
+        "\u00bd cup chopped bell pepper",
+        "\u00bd cup corn kernels",
+        "\u00be cup millet",
+        "\u00be cup quinoa",
+        "1 teaspoon salt",
+        "3 cups low-sodium chicken stock"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Grains Pilaf",
+    "url": "http://allrecipes.com/recipe/234223/baked-grains-pilaf/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-greek-fries.json b/serverless-fleets/data/input/inferencing/recipes/baked-greek-fries.json
new file mode 100644
index 000000000..a40ff89a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-greek-fries.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Spread potatoes on a baking sheet; drizzle with olive oil and stir potatoes to coat. Stir Greek seasoning, lemon zest, salt, and pepper together in a small bowl; sprinkle seasoning mixture evenly over potatoes.",
+        "Bake in the preheated oven until tender when pierced with a fork, about 20 minutes.",
+        "Crumble feta cheese over potatoes; sprinkle with mint."
+    ],
+    "ingredients": [
+        "2 large potatoes, cut into wedges",
+        "2 tablespoons olive oil",
+        "1 tablespoon Greek seasoning",
+        "1 teaspoon grated lemon zest",
+        "salt and ground black pepper to taste",
+        "2 ounces feta cheese",
+        "2 tablespoons chopped fresh mint"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Greek Fries",
+    "url": "http://allrecipes.com/recipe/242451/baked-greek-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-green-tomatoes.json b/serverless-fleets/data/input/inferencing/recipes/baked-green-tomatoes.json
new file mode 100644
index 000000000..81d971c19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-green-tomatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.",
+        "In a small bowl, mix the cornmeal, dill, salt, and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.",
+        "Bake 45 minutes in the preheated oven, until crisp and golden brown."
+    ],
+    "ingredients": [
+        "1 cup cornmeal",
+        "1 tablespoon dried dill weed",
+        "salt to taste",
+        "ground black pepper to taste",
+        "5 medium green tomatoes, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Green Tomatoes",
+    "url": "http://allrecipes.com/recipe/48471/baked-green-tomatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-green-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/baked-green-vegetables.json
new file mode 100644
index 000000000..8fe7ce6ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-green-vegetables.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.",
+        "Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed.  Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.",
+        "Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter.  Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.",
+        "Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese.  Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package frozen Brussels sprouts",
+        "1 (10 ounce) package frozen broccoli florets",
+        "1 pound fresh asparagus, trimmed and cut into 2 inch pieces",
+        "1/4 cup butter",
+        "2 cups chopped fresh spinach",
+        "2 teaspoons garlic powder",
+        "1 teaspoon ground black pepper",
+        "1/2 cup dry bread crumbs",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Green Vegetables",
+    "url": "http://allrecipes.com/recipe/172905/baked-green-vegetables/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-grits-with-ham-wild-mushrooms-and-parmesan-104069.json b/serverless-fleets/data/input/inferencing/recipes/baked-grits-with-ham-wild-mushrooms-and-parmesan-104069.json
new file mode 100644
index 000000000..356ca9502
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-grits-with-ham-wild-mushrooms-and-parmesan-104069.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Butter 8x8x2-inch glass baking dish. Bring 43/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.",
+        "Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and saut\u00e9 until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.",
+        "Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately."
+    ],
+    "ingredients": [
+        "4 3/4 cups water",
+        "1 teaspoon salt",
+        "1 cup corn grits*",
+        "3/4 cup grated Parmesan cheese (about 3 ounces)",
+        "1/2 cup (packed) grated white cheddar cheese (about 2 ounces)",
+        "4 tablespoons (1/2 stick) butter",
+        "1 large egg",
+        "4 cups assorted fresh wild mushrooms (such as chanterelle, morel, stemmed shiitake or oyster), sliced",
+        "1/2 cup matchstick-size strips country ham",
+        "2 tablespoons minced shallot",
+        "1/2 cup dry white wine",
+        "1/2 cup whipping cream",
+        "2 tablespoons minced fresh thyme",
+        "*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Mushroom",
+        "Side",
+        "Bake",
+        "Dinner",
+        "Parmesan",
+        "Ham",
+        "Fall",
+        "Hominy/Cornmeal/Masa",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Grits with Ham, Wild Mushrooms and Parmesan",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-grits-with-ham-wild-mushrooms-and-parmesan-104069"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-gulab-jamun-indian-dumplings-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-gulab-jamun-indian-dumplings-i.json
new file mode 100644
index 000000000..95aecf012
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-gulab-jamun-indian-dumplings-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.",
+        "Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.",
+        "Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.",
+        "Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving."
+    ],
+    "ingredients": [
+        "1 cup non-fat milk powder",
+        "1/2 cup self-rising flour",
+        "2 tablespoons butter, softened",
+        "1/2 cup milk, or as needed",
+        "Syrup:",
+        "1 cup confectioners' sugar",
+        "1 cup white sugar",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Gulab Jamun (Indian Dumplings in Syrup)",
+    "url": "http://allrecipes.com/recipe/246738/baked-gulab-jamun-indian-dumplings-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-haddock-with-spinach-and-tomato.json b/serverless-fleets/data/input/inferencing/recipes/baked-haddock-with-spinach-and-tomato.json
new file mode 100644
index 000000000..e187713e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-haddock-with-spinach-and-tomato.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.",
+        "Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg  and cook for about 3 minutes.",
+        "Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.",
+        "Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.",
+        "While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup.  In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 cup thinly sliced onion",
+        "2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry",
+        "1/4 teaspoon freshly grated nutmeg",
+        "1/2 teaspoon salt",
+        "1 1/2 pounds haddock fillets",
+        "1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved",
+        "1/2 teaspoon dried thyme",
+        "1/4 teaspoon dried tarragon",
+        "1 tablespoon butter",
+        "1 tablespoon minced onion",
+        "1 teaspoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Haddock with Spinach and Tomatoes",
+    "url": "http://allrecipes.com/recipe/102815/baked-haddock-with-spinach-and-tomato/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-haddock.json b/serverless-fleets/data/input/inferencing/recipes/baked-haddock.json
new file mode 100644
index 000000000..e107f6c03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-haddock.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 500 degrees F (260 degrees C).",
+        "In a small bowl, combine the milk and salt.  In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme.  Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.",
+        "Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup milk",
+        "2 teaspoons salt",
+        "3/4 cup bread crumbs",
+        "1/4 cup grated Parmesan cheese",
+        "1/4 teaspoon ground dried thyme",
+        "4 haddock fillets",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Haddock",
+    "url": "http://allrecipes.com/recipe/100195/baked-haddock/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-haitian-fish.json b/serverless-fleets/data/input/inferencing/recipes/baked-haitian-fish.json
new file mode 100644
index 000000000..0659b3d31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-haitian-fish.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place flounder fillets in a 9x13-inch baking dish.",
+        "Mix lime juice, parsley, and salt together in a small bowl. Pour over fillets.",
+        "Melt butter in a large skillet over medium heat. Add olive oil, onion, red bell pepper, orange bell pepper, jalapeno pepper, and garlic; cook and stir until tender, about 8 minutes. Stir in tomatoes, orange juice, jerk seasoning, salt, and pepper; bring to a boil. Remove from heat.",
+        "Spread 3/4 of the onion mixture over the fillets in the baking dish.",
+        "Bake in the preheated oven until fillets flake easily with a fork, 10 to 13 minutes. Let stand for 5 minutes before serving. Serve remaining onion mixture alongside fillets."
+    ],
+    "ingredients": [
+        "6 flounder fillets",
+        "1/4 cup fresh lime juice",
+        "3 tablespoons dried parsley",
+        "1/4 teaspoon salt",
+        "1/2 cup butter",
+        "1/4 cup extra-virgin olive oil",
+        "1 large onion, finely chopped",
+        "1 red bell pepper, chopped",
+        "1 orange bell pepper, chopped",
+        "1 jalapeno pepper, minced",
+        "3 cloves garlic, minced",
+        "4 tomatoes, seeded and chopped",
+        "1/2 cup fresh orange juice",
+        "2 tablespoons jerk seasoning",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Haitian Fish",
+    "url": "http://allrecipes.com/recipe/255838/baked-haitian-fish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-halibut-sitka.json b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-sitka.json
new file mode 100644
index 000000000..48bd783fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-sitka.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 475 degrees F (245 degrees C).",
+        "Grease a 9x13 inch baking dish.",
+        "Season halibut with salt and ground black pepper.",
+        "Place halibut in the greased baking dish.",
+        "Combine green onions, mayonnaise, sour cream, and dill in a bowl.",
+        "Spread green onion mixture evenly over each halibut piece.",
+        "Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.",
+        "Remove from the oven and let stand for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "2 pounds halibut fillet, cut into 6 pieces",
+        "salt and ground black pepper to taste",
+        "1 bunch green onions, chopped",
+        "1/2 cup mayonnaise",
+        "1/2 cup sour cream",
+        "1 teaspoon dried dill weed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Halibut Sitka",
+    "url": "http://allrecipes.com/recipe/220210/baked-halibut-sitka/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-halibut-steaks.json b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-steaks.json
new file mode 100644
index 000000000..f743cc6ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-steaks.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.",
+        "Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.",
+        "Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.",
+        "Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "1 cup diced zucchini",
+        "1/2 cup minced onion",
+        "1 clove garlic, peeled and minced",
+        "2 cups diced fresh tomatoes",
+        "2 tablespoons chopped fresh basil",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "4 (6 ounce) halibut steaks",
+        "1/3 cup crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Halibut Steaks",
+    "url": "http://allrecipes.com/recipe/43719/baked-halibut-steaks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-almonds-356969.json b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-almonds-356969.json
new file mode 100644
index 000000000..505dc399c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-almonds-356969.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Spray baking sheet with nonstick spray. Whisk cornmeal, 1/4 teaspoon salt, and pinch of black pepper in small bowl. Dredge fish in cornmeal mixture and place on prepared sheet. Bake fish until just opaque in center, 10 to 13 minutes, depending on thickness of fillets.",
+        "Meanwhile, melt butter in small saucepan over medium heat. Add raisins and wine; bring to boil. Reduce heat and simmer 5 minutes to soften raisins. Add almonds, lemon juice, and parsley.",
+        "Place fish on platter. Spoon sauce over."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1/2 cup yellow cornmeal",
+        "1/4 teaspoon salt",
+        "Pinch of ground black pepper",
+        "4 5-to 6-ounce halibut fillets",
+        "1/4 cup (1/2 stick) butter",
+        "1/2 cup golden raisins",
+        "1/4 cup dry white wine",
+        "1/2 cup chopped toasted almonds",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons chopped fresh Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "High Fiber",
+        "Dinner",
+        "Raisin",
+        "Almond",
+        "Cornmeal",
+        "Halibut",
+        "White Wine",
+        "Healthy",
+        "Massachusetts",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Halibut with Almonds",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-halibut-with-almonds-356969"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-chopped-olive-salad-5395.json b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-chopped-olive-salad-5395.json
new file mode 100644
index 000000000..3beb3648c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-chopped-olive-salad-5395.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)",
+        "Preheat oven to 375\u00b0F. Oil rimmed baking sheet. Place fish on sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Pour white wine around fish. Bake until fish is opaque in center, about 12 minutes.",
+        "Transfer fish to plates. Spoon chopped olive salad over fish and serve."
+    ],
+    "ingredients": [
+        "1/2 cup chopped drained roasted red peppers from jar",
+        "1/3 cup chopped pitted Kalamata olives or other brine-cured black olives",
+        "1/3 cup chopped pitted brine-cured green olives",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons minced fresh parsley",
+        "1 1/2 teaspoons minced garlic",
+        "8 tablespoons extra-virgin olive oil",
+        "6 6-ounce halibut or sea bass fillets (each about 3/4 inch thick)",
+        "1/4 cup dry white wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Olive",
+        "Pepper",
+        "Bake",
+        "Low Carb",
+        "Wheat/Gluten-Free",
+        "Halibut",
+        "Summer"
+    ],
+    "title": "Baked Halibut with Chopped Olive Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-halibut-with-chopped-olive-salad-5395"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-crispy-panko.json b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-crispy-panko.json
new file mode 100644
index 000000000..527c5d5d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-crispy-panko.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir panko bread crumbs and melted butter together in a bowl until evenly coated.",
+        "Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.",
+        "Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup panko bread crumbs",
+        "1 1/2 tablespoons butter, melted",
+        "1/4 cup chicken stock, or as needed",
+        "2 (8 ounce) fillets halibut",
+        "1 teaspoon lemon juice",
+        "salt and ground black pepper to taste",
+        "1 tablespoon Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Halibut with Crispy Panko",
+    "url": "http://allrecipes.com/recipe/237179/baked-halibut-with-crispy-panko/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-orzo-spinach-and-cherry-tomatoes-232872.json b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-orzo-spinach-and-cherry-tomatoes-232872.json
new file mode 100644
index 000000000..fdb9c5f9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-orzo-spinach-and-cherry-tomatoes-232872.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.",
+        "Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; saut\u00e9 over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing."
+    ],
+    "ingredients": [
+        "4 tablespoons extra-virgin olive oil, divided",
+        "2 tablespoons fresh lemon juice",
+        "2 6- to 7-ounce halibut fillets",
+        "1 cup orzo (rice-shaped pasta)",
+        "1 garlic clove, minced",
+        "4 cups (packed) baby spinach",
+        "1 cup halved cherry tomatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Leafy Green",
+        "Pasta",
+        "Tomato",
+        "Bake",
+        "Quick & Easy",
+        "Halibut",
+        "Spinach",
+        "Healthy",
+        "California"
+    ],
+    "title": "Baked Halibut with Orzo, Spinach, and Cherry Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-halibut-with-orzo-spinach-and-cherry-tomatoes-232872"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-paprika-olives-and-mushrooms-2104.json b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-paprika-olives-and-mushrooms-2104.json
new file mode 100644
index 000000000..52983365a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-paprika-olives-and-mushrooms-2104.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.",
+        "Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and saut\u00e9 until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.",
+        "Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "4 1-inch-thick halibut fillets (about 8 ounces each)",
+        "4 teaspoons fresh lemon juice",
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "1/2 pound mushrooms, chopped (about 3 cups)",
+        "1 red bell pepper, chopped",
+        "12 pimiento-stuffed green olives, chopped",
+        "1 to 1 1/2 teaspoons hot paprika"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Mushroom",
+        "Olive",
+        "Bake",
+        "Low Carb",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Dinner",
+        "Seafood",
+        "Halibut",
+        "Bell Pepper",
+        "Los Angeles",
+        "California",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Halibut with Paprika,olives and Mushrooms",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-halibut-with-paprika-olives-and-mushrooms-2104"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-warm-sherry-onion-vinaigrette-11532.json b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-warm-sherry-onion-vinaigrette-11532.json
new file mode 100644
index 000000000..a77099026
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-halibut-with-warm-sherry-onion-vinaigrette-11532.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.",
+        "Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.",
+        "Preheat oven to 425\u00b0F. and butter a baking dish just large enough to hold fillets in one layer.",
+        "Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.",
+        "Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.",
+        "Serve fish, garnished with additional thyme sprigs, with warm vinaigrette."
+    ],
+    "ingredients": [
+        "1 1/2 cups finely chopped onion",
+        "3 tablespoons minced shallot",
+        "1 large garlic clove, minced",
+        "1 tablespoon unsalted butter",
+        "4 tablespoons Sherry vinegar*",
+        "1 plum tomato, seeded and chopped fine",
+        "1/3 cup finely diced red bell pepper",
+        "1/2 cup olive oil",
+        "1 1/2 teaspoons minced fresh thyme plus 1 thyme sprig and additional sprigs for garnish if desired",
+        "4 Kalamata or other brine-cured large black olives, pitted and chopped fine",
+        "2 tablespoons minced fresh parsley leaves",
+        "three 10- to 12-ounce pieces of halibut fillet, halved crosswise",
+        "2 tablespoons dry white wine",
+        "1/4 cup fish stock or bottled clam juice",
+        "*available at specialty foods shops and some supermarkets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Olive",
+        "Bake",
+        "Quick & Easy",
+        "Vinegar",
+        "Halibut",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Baked Halibut with Warm Sherry Onion Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-halibut-with-warm-sherry-onion-vinaigrette-11532"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-233897.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-233897.json
new file mode 100644
index 000000000..8aa808ffb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-233897.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Remove all wrappings from ham \u2014 any strings or paper also. Stick ham several times with metal skewer or long fork. This is to let the sauce penetrate the ham. Place ham in a deep roasting pan.",
+        "Mix sugar, mustard, and cloves together. Rub over entire ham. Pour juice and cola in pan around ham. Place in oven and bake for 35 minutes at 350\u00b0F. Baste ham with juice. With a pastry brush, brush pie filling over ham. Let cook for 10 minutes. Repeat the basting until all the pie filling is used. Raise oven temperature to 375\u00b0F and let glaze cook well. Garnish baked ham with pineapple slices and Maraschino cherries."
+    ],
+    "ingredients": [
+        "8- to 10-lb. boneless cooked ham",
+        "1 cup dark brown sugar",
+        "1/2 cup yellow mustard",
+        "1 tsp. ground cloves",
+        "2 cups pineapple juice",
+        "1 8-oz. bottle of cola",
+        "1 can cherry pie filling",
+        "Pineapple slices",
+        "Maraschino cherries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Mustard",
+        "Bake",
+        "Mardi Gras",
+        "Cherry",
+        "Pineapple",
+        "Ham"
+    ],
+    "title": "Baked Ham",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-ham-233897"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-and-cheese-appetizer.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-and-cheese-appetizer.json
new file mode 100644
index 000000000..d9c1c7b93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-and-cheese-appetizer.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix cream cheese, Cheddar cheese, sour cream, ham, and green chilies in a baking dish.",
+        "Bake in the preheated oven until bubbling, about 30 minutes; serve hot."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "2 cups grated sharp Cheddar cheese",
+        "1 (8 ounce) container sour cream",
+        "1 cup chopped smoked ham",
+        "1 (4 ounce) can chopped green chilies"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham and Cheese Appetizer",
+    "url": "http://allrecipes.com/recipe/221194/baked-ham-and-cheese-appetizer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-and-cheese-party-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-and-cheese-party-sandwiches.json
new file mode 100644
index 000000000..55e7979d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-and-cheese-party-sandwiches.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.",
+        "Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve."
+    ],
+    "ingredients": [
+        "3/4 cup melted butter",
+        "1 1/2 tablespoons Dijon mustard",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "1 1/2 tablespoons poppy seeds",
+        "1 tablespoon dried minced onion",
+        "24 mini sandwich rolls",
+        "1 pound thinly sliced cooked deli ham",
+        "1 pound thinly sliced Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham and Cheese Party Sandwiches",
+    "url": "http://allrecipes.com/recipe/216756/baked-ham-and-cheese-party-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-and-chile-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-and-chile-sandwiches.json
new file mode 100644
index 000000000..e0b463602
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-and-chile-sandwiches.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix green chiles, onion, mustard, butter, and poppy seeds together in a bowl; spread about 1 tablespoon onto each cut side of each hamburger bun. Layer two pieces of ham around each slice of Swiss cheese and place onto the bottom halves of the buns, sandwiching the meat and cheese with the top halves.",
+        "Wrap each sandwich in aluminum foil.",
+        "Bake sandwiches until the cheese is melted, 6 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 (7 ounce) can whole fire-roasted mild green chiles (such as La Victoria\u00ae), or more to taste, diced",
+        "1/2 cup dried minced onion",
+        "1/3 cup prepared yellow mustard",
+        "1/3 cup butter, softened",
+        "2 tablespoons poppy seeds",
+        "8 hamburger buns, split",
+        "16 slices deli ham",
+        "8 slices Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham and Chile Sandwiches",
+    "url": "http://allrecipes.com/recipe/239062/baked-ham-and-chile-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-chive-mashed-potato-cakes.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-chive-mashed-potato-cakes.json
new file mode 100644
index 000000000..a43ef3435
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-chive-mashed-potato-cakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch. Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft.",
+        "Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent. Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper. With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture. Fold in cooked onion, eggs, ham and chives.",
+        "Line baking sheet with parchment or lightly grease. In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs. Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart. Bake for 20-30 minutes or until tops are golden brown and beginning to crisp. Top with Parmesan cheese and serve hot."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4188647.jpg",
+    "ingredients": [
+        "3 pounds Yukon Gold potatoes",
+        "1 cup diced onion",
+        "8 tablespoons butter, softened, divided",
+        "1 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "2 eggs, lightly beaten",
+        "1 1/2 cups Smithfield Ham slices, diced",
+        "1/4 cup fresh chives, chopped",
+        "3/4 cup bread crumbs",
+        "1 cup shredded Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham & Chive Mashed Potato Cakes",
+    "url": "http://allrecipes.com/recipe/256191/baked-ham-chive-mashed-potato-cakes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-brown-sugar-honey-glaze.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-brown-sugar-honey-glaze.json
new file mode 100644
index 000000000..d576bfafb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-brown-sugar-honey-glaze.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.",
+        "Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.",
+        "Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.",
+        "Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)",
+        "Photograph by Anna Williams"
+    ],
+    "ingredients": [
+        "1 10-pound bone-in smoked ham (with water added)",
+        "1 1/2 cups packed light brown sugar",
+        "1/2 cup clover honey"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baked Ham",
+        "Ham",
+        "Meat",
+        "Christmas",
+        "Holiday",
+        "Main Dish Recipes",
+        "Roasting"
+    ],
+    "title": "Baked Ham with Brown Sugar-Honey Glaze",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/baked-ham-with-brown-sugar-honey-glaze"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-cucumber-tarragon-and-mushroom-sauce-10553.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-cucumber-tarragon-and-mushroom-sauce-10553.json
new file mode 100644
index 000000000..0ab703663
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-cucumber-tarragon-and-mushroom-sauce-10553.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a skillet melt the butter over moderate heat until the foam subsides and in it cook the mushrooms, stirring, until they begin to give off their liquid. Add the cucumber and cook the mixture, stirring, for 3 to 5 minutes, or until the cucumber is softened slightly. Stir in the chopped tarragon, the cream, and the mustard and cook the mixture until it is thickened slightly. Put the ham in a baking dish and spread it with the cucumber mixture. Bake the ham in the middle of a preheated 350\u00b0F. oven for 10 minutes, or until it is heated through, and garnish the top with the tarragon sprigs."
+    ],
+    "ingredients": [
+        "1 tablespoon unsalted butter",
+        "4 large mushrooms, sliced thin",
+        "1 cucumber, peeled, seeded, and sliced thin crosswise (about 1 1/2 cups)",
+        "2 teaspoons finely chopped fresh tarragon leaves plus tarragon sprigs for garnish if desired",
+        "2 tablespoons heavy cream",
+        "1/4 teaspoon Dijon-style mustard",
+        "a 3/4-pound ham steak, trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Bake",
+        "Quick & Easy",
+        "Ham",
+        "Cucumber",
+        "Tarragon",
+        "Gourmet"
+    ],
+    "title": "Baked Ham with Cucumber, Tarragon, and Mushroom Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-ham-with-cucumber-tarragon-and-mushroom-sauce-10553"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-glaze.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-glaze.json
new file mode 100644
index 000000000..491450ff2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-glaze.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.",
+        "Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1 (6 pound) bone-in whole ham",
+        "1 cup brown sugar",
+        "3 tablespoons ginger ale",
+        "2 tablespoons dry mustard",
+        "1/8 teaspoon ground cinnamon, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham with Glaze",
+    "url": "http://allrecipes.com/recipe/236845/baked-ham-with-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-maple-glaze.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-maple-glaze.json
new file mode 100644
index 000000000..7b61a84aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-maple-glaze.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.",
+        "Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.",
+        "When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving."
+    ],
+    "ingredients": [
+        "1 (5 pound) fully-cooked, bone-in ham",
+        "1/4 cup maple syrup",
+        "1 tablespoon red wine vinegar",
+        "2 tablespoons Dijon mustard",
+        "1 tablespoon dry mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham with Maple Glaze",
+    "url": "http://allrecipes.com/recipe/102677/baked-ham-with-maple-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-marmalade-horseradish-glaze-107483.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-marmalade-horseradish-glaze-107483.json
new file mode 100644
index 000000000..94e50e0a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-marmalade-horseradish-glaze-107483.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Position rack in bottom third of oven and preheat to 325\u00b0F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.",
+        "Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.",
+        "Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature."
+    ],
+    "ingredients": [
+        "1 18-pound fully cooked bone-in smoked ham, room temperature",
+        "48 (about) whole cloves",
+        "4 cups water",
+        "1 cup orange marmalade",
+        "1/4 cup prepared cream style horseradish",
+        "1/4 cup (packed) golden brown sugar",
+        "2 cups fresh orange juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Bake",
+        "Roast",
+        "Christmas",
+        "Ham",
+        "Winter"
+    ],
+    "title": "Baked Ham with Marmalade-Horseradish Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-ham-with-marmalade-horseradish-glaze-107483"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-mustard-and-marjoram-5831.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-mustard-and-marjoram-5831.json
new file mode 100644
index 000000000..a21cdcf84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-mustard-and-marjoram-5831.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Mix first 6 ingredients in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate)",
+        "Line large roasting pan with double layer of foil. Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in prepared pan. Pour Madeira and 1 cup orange juice into bottom of pan. Bake ham until heated through, about 45 minutes.",
+        "Remove pan from oven. Increase oven temperature to 450\u00b0F. Spread mustard mixture generously over top and sides of ham. Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes.",
+        "Transfer ham to platter. Skim fat from pan juices and discard. Pour pan juices into medium saucepan. Add marjoram and bring to boil. Season sauce to taste with salt and pepper. Slice ham into 1/2-inch-thick slices. Serve with sauce."
+    ],
+    "ingredients": [
+        "1 1/2 cups whole-grain Dijon mustard",
+        "1/2 cup (packed) golden brown sugar",
+        "3 tablespoons dried marjoram",
+        "2 tablespoons minced garlic",
+        "2 tablespoons frozen orange juice concentrate, thawed",
+        "1 teaspoon ground black pepper",
+        "1 9- to 10-pound fully cooked bone-in ham (shank or butt end)",
+        "2 1/2 cups Madeira",
+        "1 cup orange juice",
+        "2 tablespoons chopped fresh marjoram or 2 teaspoons dried"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Mustard",
+        "Pork",
+        "Bake",
+        "Christmas",
+        "Kentucky Derby",
+        "Buffet",
+        "Orange",
+        "Ham",
+        "Fortified Wine",
+        "Family Reunion"
+    ],
+    "title": "Baked Ham with Mustard and Marjoram",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-ham-with-mustard-and-marjoram-5831"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-mustard-red-currant-glaze-and-rhubarb-chutney-107925.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-mustard-red-currant-glaze-and-rhubarb-chutney-107925.json
new file mode 100644
index 000000000..421b2a429
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-mustard-red-currant-glaze-and-rhubarb-chutney-107925.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Position rack in bottom third of oven and preheat to 325\u00b0F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.",
+        "Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140\u00b0F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney."
+    ],
+    "ingredients": [
+        "3/4 cup red currant jelly",
+        "6 tablespoons whole grain Dijon mustard",
+        "1 1/2 teaspoons ground ginger",
+        "1 9-pound fully cooked bone-in ham (shank or butt end)",
+        "1 bunch watercress",
+        "Rhubarb Chutney"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Bake",
+        "Easter",
+        "Ham",
+        "Spring",
+        "Watercress",
+        "Jam or Jelly"
+    ],
+    "title": "Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-ham-with-mustard-red-currant-glaze-and-rhubarb-chutney-107925"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-pineapple-mustard-glaz.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-pineapple-mustard-glaz.json
new file mode 100644
index 000000000..0ec0e63ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-pineapple-mustard-glaz.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.",
+        "Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.",
+        "Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.",
+        "Turn on oven's broiler.",
+        "Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup pineapple juice",
+        "1/2 cup brown sugar",
+        "1 tablespoon dry mustard",
+        "1 (4.5 pound) butt-end smoked ham",
+        "1 (15.25 ounce) can pineapple rings, drained",
+        "1 (4 ounce) jar maraschino cherries, drained",
+        "1/4 cup whole cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham with Pineapple Mustard Glaze",
+    "url": "http://allrecipes.com/recipe/229622/baked-ham-with-pineapple-mustard-glaz/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-sweet-glaze.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-sweet-glaze.json
new file mode 100644
index 000000000..929c2e008
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-sweet-glaze.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.",
+        "Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)",
+        "Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.",
+        "Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "1 (10 pound) fully-cooked, bone-in ham",
+        "4 cups boiling water, or as needed",
+        "1 cup packed brown sugar",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons dry mustard powder",
+        "1/4 cup honey",
+        "1 teaspoon fresh lemon juice, or as needed",
+        "1 (20 ounce) can pineapple chunks, drained",
+        "1 (10 ounce) jar maraschino cherries, drained",
+        "toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham with Sweet Glaze",
+    "url": "http://allrecipes.com/recipe/214000/baked-ham-with-sweet-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-sweet-gravy.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-sweet-gravy.json
new file mode 100644
index 000000000..b0274b395
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham-with-sweet-gravy.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Place ham in a large roasting pan, cut-side down. Press brown sugar evenly onto ham. Pour apple into roasting pan and cover with a lid or aluminum foil.",
+        "Bake in the preheated oven until ham is heated through, about 80 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.",
+        "Combine flour and milk in a jar with a lid; shake until mixture is blended.",
+        "Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan until gravy is thick, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 (8 pound) fully cooked bone-in ham",
+        "1/2 cup brown sugar",
+        "1 (6 ounce) can apple juice",
+        "1/2 cup all-purpose flour",
+        "1/2 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham with Sweet Gravy",
+    "url": "http://allrecipes.com/recipe/233614/baked-ham-with-sweet-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ham.json b/serverless-fleets/data/input/inferencing/recipes/baked-ham.json
new file mode 100644
index 000000000..07558a9c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ham.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.",
+        "Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving."
+    ],
+    "ingredients": [
+        "1 (12 pound) bone-in ham, rump portion",
+        "1/2 cup whole cloves",
+        "1 cup packed brown sugar",
+        "4 cups water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ham",
+    "url": "http://allrecipes.com/recipe/34524/baked-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-hawaiian-islands-367730.json b/serverless-fleets/data/input/inferencing/recipes/baked-hawaiian-islands-367730.json
new file mode 100644
index 000000000..cdb49cb1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-hawaiian-islands-367730.json
@@ -0,0 +1,56 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Line a 13x9x2\" metal baking pan with parchment paper and grease with butter. Whisk flour, baking powder, and salt in a medium bowl to blend. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl. Beat in flour mixture. Stir in coconut. Using an electric mixer fitted with clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold into batter just to blend. Pour into prepared pan and bake until puffed, lightly golden, and a tester inserted into center of cake comes out clean, about 30 minutes. Let cool in pan on rack (cake may fall slightly).",
+        "Set a strainer over a large bowl; set aside. Combine pineapple, sugar, and 3 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Pur\u00e9e in a blender until smooth. Pour through strainer; press on solids to extract as much liquid as possible; discard solids. Stir in rum and lime juice. Process in an ice cream maker according to manufacturer's instructions.",
+        "Preheat oven to 325\u00b0F. Combine sugar, salt, and 3/4 cup water in a small saucepan and bring to a boil. Reduce heat to medium and stir in nuts. Cook for 5 minutes, stirring occasionally. Strain, then transfer nuts to a parchment paper-lined baking sheet. Cook until golden and roasted, 10-12 minutes. Let cool.",
+        "In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar on low speed until foamy. With machine running on medium speed, gradually add sugar, 1 tablespoon at a time. Add rum and xanthan gum (if using); continue beating until firm peaks form.",
+        "Invert cake onto a work surface; peel off parchment. Using a ramekin as a guide, cut cake into 6 rounds, so that each will fit into an 8-ounce ramekin.",
+        "Working with 1 ramekin at a time, spoon 3/4 cup sorbet into ramekin; smooth top and place 1 cake round over, pressing to adhere; immediately transfer to freezer. Repeat with remaining ramekins. Freeze for 4 hours.",
+        "Run a thin knife around 1 ramekin. Invert onto a work surface. Spread 1 scant cup meringue over top and sides of cake with an offset spatula. Transfer to a rimmed baking sheet and freeze for 30 minutes. Repeat with remaining cakes and meringues; add each to rimmed baking sheet in freezer. DO AHEAD: Assembled cakes can be made 3 days ahead. Cover and keep frozen.",
+        "Preheat oven to 450\u00b0F. Transfer cakes on sheet pan to oven. Bake until meringue is toasted, 1-2 minutes. Using a large spatula, transfer cakes to plates. Spoon passion fruit juice and pulp around plate. Sprinkle lime zest over meringue. Garnish with macadamia nuts, if using."
+    ],
+    "ingredients": [
+        "Unsalted butter (for pan)",
+        "2/3 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoons kosher salt",
+        "4 large eggs, separated",
+        "3/4 cup sugar, divided",
+        "1/2 cup vegetable oil",
+        "1/2 cup unsweetened shredded coconut",
+        "6 3/4 cups 1/2\" cubes fresh pineapple (cut from two 4-pound pineapples)",
+        "3/4 cup (packed) dark brown sugar",
+        "3 tablespoons dark rum (such as Gosling's)",
+        "3 tablespoons fresh lime juice",
+        "1/4 cup sugar",
+        "2 teaspoons kosher salt",
+        "1/2 cup whole macadamia nuts",
+        "1 cup egg whites (from about 7 large eggs), room temperature",
+        "1/4 teaspoon cream of tartar",
+        "3/4 cup sugar",
+        "1 teaspoon coconut rum (such as Malibu)",
+        "1/8 teaspoon xanthan gum (optional)",
+        "4 ripe (wrinkled) passion fruits, halved, pulp scooped out",
+        "2 teaspoons finely grated lime zest",
+        "Special equipment: An ice cream maker; six 8-ounce ramekins",
+        "Ingredient info: Unsweetened shredded coconut is sold at specialty foods stores and at natural foods stores. Xanthan gum adds an extra-creamy texture to the meringue; it's sold at better supermarkets, natural foods stores, and bobsredmill.com."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Dessert",
+        "Coconut",
+        "Pineapple",
+        "Macadamia Nut",
+        "Fall",
+        "Passion Fruit",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Hawaiian Islands",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-hawaiian-islands-367730"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-hawaiian-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/baked-hawaiian-sandwiches.json
new file mode 100644
index 000000000..688cd964f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-hawaiian-sandwiches.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).",
+        "Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.",
+        "Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.",
+        "Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes."
+    ],
+    "ingredients": [
+        "24 Hawaiian bread rolls (such as King's\u00ae), split",
+        "12 thin slices of honey-cured deli ham, halved",
+        "12 slices Swiss cheese, halved",
+        "12 thin slices deli smoked turkey, halved",
+        "12 thin slices provolone cheese, halved",
+        "1/2 cup butter",
+        "1/4 cup white sugar",
+        "1/4 cup dried onion flakes",
+        "2 tablespoons poppy seeds",
+        "1 tablespoon honey mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Hawaiian Sandwiches",
+    "url": "http://allrecipes.com/recipe/229038/baked-hawaiian-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-herb-crusted-chicken-breasts-106318.json b/serverless-fleets/data/input/inferencing/recipes/baked-herb-crusted-chicken-breasts-106318.json
new file mode 100644
index 000000000..6f9f74735
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-herb-crusted-chicken-breasts-106318.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.",
+        "Preheat oven to 450\u00b0F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside."
+    ],
+    "ingredients": [
+        "6 skinless boneless chicken breast halves",
+        "6 tablespoons fresh lemon juice",
+        "2 tablespoons (1/4 stick) butter",
+        "2 tablespoons olive oil",
+        "1 1/2 cups plain dry breadcrumbs",
+        "6 tablespoons chopped fresh basil",
+        "3 tablespoons chopped fresh parsley",
+        "1 1/2 tablespoons chopped fresh rosemary",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Herb",
+        "Bake"
+    ],
+    "title": "Baked Herb-Crusted Chicken Breasts",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-herb-crusted-chicken-breasts-106318"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-herbed-tomatoes-12743.json b/serverless-fleets/data/input/inferencing/recipes/baked-herbed-tomatoes-12743.json
new file mode 100644
index 000000000..136614e99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-herbed-tomatoes-12743.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Sprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for 1 hour. In a bowl stir together the bread crumbs, the onion, the garlic, the basil, the thyme, and salt and pepper to taste and stir in the oil. Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the bread crumb mixture among them. The tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature.",
+        "Bake the tomatoes in the upper third of a preheated 450\u00b0F. oven for 10 minutes, or until the topping is golden. (Do not over-cook the tomatoes or they will lose their shape.)"
+    ],
+    "ingredients": [
+        "2 tomatoes, halved horizontally and seeded",
+        "1/2 cup fine fresh bread crumbs",
+        "1/4 cup finely chopped onion",
+        "1/2 teaspoon minced garlic",
+        "1/2 cup finely chopped fresh basil leaves",
+        "1/4 teaspoon dried thyme, crumbled",
+        "2 teaspoons extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Tomato",
+        "Side",
+        "Bake",
+        "Low Cal",
+        "Basil",
+        "Summer",
+        "Vegan",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Herbed Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-herbed-tomatoes-12743"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-homemade-macaroni-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/baked-homemade-macaroni-and-cheese.json
new file mode 100644
index 000000000..da92dc507
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-homemade-macaroni-and-cheese.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.",
+        "Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.",
+        "Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.",
+        "Bake in preheated oven until golden brown on top, about 45 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "2\u2009\u00bd cups elbow macaroni",
+        "\u00bc cup butter",
+        "\u00bc cup all-purpose flour",
+        "\u00bd teaspoon salt",
+        "4 cups milk",
+        "1 pound shredded Cheddar cheese",
+        "\u00bc cup butter, melted",
+        "1 sleeve buttery round crackers, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Homemade Macaroni and Cheese",
+    "url": "http://allrecipes.com/recipe/102393/baked-homemade-macaroni-and-cheese/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-homemade-sweet-potato-chips.json b/serverless-fleets/data/input/inferencing/recipes/baked-homemade-sweet-potato-chips.json
new file mode 100644
index 000000000..73e4680ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-homemade-sweet-potato-chips.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Pre-heat oven to 450 degrees F.",
+        "Line two 10x15-inch baking sheets with Reynolds Wrap(R) Aluminum Foil.",
+        "Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.",
+        "Brush both sides of sliced sweet potatoes with olive oil.",
+        "Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.",
+        "Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese."
+    ],
+    "ingredients": [
+        "2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick using a mandoline, box grater, or knife",
+        "1 tablespoon extra-virgin olive oil",
+        "2 teaspoons coarse salt",
+        "BBQ spice rub or Parmesan cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Homemade Sweet Potato Chips",
+    "url": "http://allrecipes.com/recipe/244151/baked-homemade-sweet-potato-chips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-honey-mustard-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-honey-mustard-chicken.json
new file mode 100644
index 000000000..975f1fa93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-honey-mustard-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.",
+        "Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "salt and pepper to taste",
+        "1/2 cup honey",
+        "1/2 cup prepared mustard",
+        "1 teaspoon dried basil",
+        "1 teaspoon paprika",
+        "1/2 teaspoon dried parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Honey Mustard Chicken",
+    "url": "http://allrecipes.com/recipe/8847/baked-honey-mustard-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-honey-nut-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-honey-nut-chicken.json
new file mode 100644
index 000000000..e8858195f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-honey-nut-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a bowl, beat eggs and honey together until thoroughly blended. In a separate bowl, toss together pecans, bread crumbs, salt, and pepper.",
+        "Dip chicken pieces in egg and honey mixture, then dredge in pecan mixture, coating thoroughly. Arrange chicken side by side in a 9x13 inch baking dish. Drizzle melted butter evenly over chicken.",
+        "Bake approximately 40 minutes, or until chicken is no longer pink, and juices run clear."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1/2 cup honey",
+        "1 cup finely chopped pecans or walnuts",
+        "1 cup dry bread crumbs",
+        "salt and pepper to taste",
+        "6 bone-in chicken breast halves",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Honey Nut Chicken",
+    "url": "http://allrecipes.com/recipe/60070/baked-honey-nut-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-hot-dog-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/baked-hot-dog-sandwiches.json
new file mode 100644
index 000000000..1d77fa4ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-hot-dog-sandwiches.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 325 degrees F (165 degrees C).",
+        "Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil.",
+        "Bake in the preheated oven until hot, about 20 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "8 hot dogs, chopped",
+        "2/3 cup shredded Cheddar cheese",
+        "3 tablespoons pickle relish",
+        "3 tablespoons ketchup",
+        "2 teaspoons prepared mustard",
+        "3 tablespoons chopped onion",
+        "8 hot dog buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Hot Dog Sandwiches",
+    "url": "http://allrecipes.com/recipe/214373/baked-hot-dog-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-hummus.json b/serverless-fleets/data/input/inferencing/recipes/baked-hummus.json
new file mode 100644
index 000000000..5459f138a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-hummus.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread hummus evenly in 8x8-inch baking dish; sprinkle with feta cheese. Toss olives and tomatoes together in a bowl; layer on top of feta. Drizzle with olive oil.",
+        "Bake in the preheated oven until bubbly, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "2 (8 ounce) containers prepared hummus",
+        "1 1/4 cups crumbled feta cheese",
+        "2/3 cup chopped Kalamata olives",
+        "2/3 cup chopped fresh tomato",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Hummus",
+    "url": "http://allrecipes.com/recipe/245422/baked-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-indian-pudding-with-maple-syrup.json b/serverless-fleets/data/input/inferencing/recipes/baked-indian-pudding-with-maple-syrup.json
new file mode 100644
index 000000000..cd71860e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-indian-pudding-with-maple-syrup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.",
+        "Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.",
+        "Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.",
+        "Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving."
+    ],
+    "ingredients": [
+        "4 cups hot milk",
+        "1/2 cup yellow cornmeal",
+        "1/2 cup maple syrup",
+        "1/3 cup packed brown sugar",
+        "1/4 cup molasses",
+        "2 eggs, lightly beaten",
+        "2 tablespoons butter, melted",
+        "1 teaspoon salt",
+        "3/4 teaspoon ground ginger",
+        "1/4 teaspoon ground cinnamon",
+        "1/2 cup cold milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Indian Pudding With Maple Syrup",
+    "url": "http://allrecipes.com/recipe/231486/baked-indian-pudding-with-maple-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-irish-bacon-with-kumquat-glaze-11088.json b/serverless-fleets/data/input/inferencing/recipes/baked-irish-bacon-with-kumquat-glaze-11088.json
new file mode 100644
index 000000000..70027d576
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-irish-bacon-with-kumquat-glaze-11088.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a food processor pur\u00e9e the preserved kumquats and the syrup with the lemon juice and the mustard. In a shallow baking pan pour the kumquat glaze over the bacon, bake the bacon in the middle of a preheated 350\u00b0F. oven, basting it several times with the glaze, for 30 minutes, and let it stand, covered loosely with foil, for 10 minutes before slicing. Transfer the bacon to a platter and garnish it with fresh kumquats and the parsley."
+    ],
+    "ingredients": [
+        "1 cup preserved kumquats in syrup (available at specialty foods shops and some supermarkets)",
+        "1 tablespoon lemon juice, or to taste",
+        "2 tablespoons dry mustard",
+        "a 2-pound piece of Irish bacon (available at specialty foods shops) or Canadian bacon",
+        "fresh kumquats for garnish",
+        "parsley sprigs for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Breakfast",
+        "Brunch",
+        "Side",
+        "Bake",
+        "Bacon",
+        "Ham",
+        "Kumquat",
+        "Gourmet",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Irish Bacon with Kumquat Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-irish-bacon-with-kumquat-glaze-11088"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-italian-chicken-breast-with-bri.json b/serverless-fleets/data/input/inferencing/recipes/baked-italian-chicken-breast-with-bri.json
new file mode 100644
index 000000000..7c67a73a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-italian-chicken-breast-with-bri.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Pour white wine and water into a 9x13-inch baking dish.",
+        "Mix oregano, black pepper, and salt together in a bowl; massage oregano mixture onto both sides of chicken breasts. Arrange coated chicken breasts in the baking dish; sprinkle with red pepper flakes.",
+        "Bake chicken in the preheated oven for 25 minutes. Place tomatoes, mushrooms, and garlic around the chicken breasts; sprinkle 2 tablespoons Parmesan cheese over chicken and vegetables. Continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Sprinkle remaining 2 tablespoons Parmesan cheese over chicken; top each chicken breast with 1 slice prosciutto and 2 to 3 slices Brie cheese diagonally atop prosciutto.",
+        "Bake until Brie cheese is melted, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup dry white wine",
+        "1/4 cup water",
+        "2 tablespoons dried oregano",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon salt",
+        "2 large skinless, boneless chicken breast halves",
+        "1 pinch red pepper flakes, or to taste",
+        "2 roma tomatoes, chopped",
+        "2 large mushrooms, sliced",
+        "1 clove garlic, chopped",
+        "1/4 cup grated Parmesan cheese, divided",
+        "2 slices prosciutto",
+        "4 ounces Brie cheese, cut into 1/4-inch slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Italian Chicken Breast with Brie",
+    "url": "http://allrecipes.com/recipe/232319/baked-italian-chicken-breast-with-bri/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-italian-chicken-dinner.json b/serverless-fleets/data/input/inferencing/recipes/baked-italian-chicken-dinner.json
new file mode 100644
index 000000000..c6d92652f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-italian-chicken-dinner.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with cooking spray.",
+        "Spread chicken pieces, broccoli, and potatoes into the prepared baking dish, respectively. Drizzle melted butter over ingredients in the dish and season with the Italian dressing mix.",
+        "Bake in preheated oven until the chicken is cooked through and potatoes are tender, 45 to 60 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 pound skinless, boneless chicken breast, cut into cubes",
+        "1 (10 ounce) package frozen broccoli",
+        "4 potatoes, diced",
+        "1/4 cup butter, melted",
+        "1 (.7 ounce) package Italian dressing mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Italian Chicken Dinner",
+    "url": "http://allrecipes.com/recipe/241287/baked-italian-chicken-dinner/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-italian-egg-zucchini-and-scal.json b/serverless-fleets/data/input/inferencing/recipes/baked-italian-egg-zucchini-and-scal.json
new file mode 100644
index 000000000..9662dad48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-italian-egg-zucchini-and-scal.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.",
+        "Drain zucchini and onion in a colander until no longer wet, about 10 minutes.",
+        "Beat eggs, almond flour, green onions, garlic, onion powder, basil, sea salt, and black pepper together in a large mixing bowl until smooth; stir zucchini and onion into the egg. Pour the egg mixture into the prepared baking dish.",
+        "Bake in preheated oven until set in the center, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons coconut oil, melted",
+        "1 cup shredded zucchini",
+        "1 small yellow onion, or to taste, grated",
+        "6 large eggs",
+        "1/2 cup almond flour",
+        "2 green onions, thinly sliced, or to taste",
+        "2 cloves garlic, minced",
+        "1 teaspoon onion powder",
+        "1 teaspoon dried basil",
+        "1 teaspoon sea salt",
+        "3/4 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Italian Egg, Zucchini, and Scallion Frittata",
+    "url": "http://allrecipes.com/recipe/238853/baked-italian-egg-zucchini-and-scal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-italian-lemon-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-italian-lemon-chicken.json
new file mode 100644
index 000000000..01a64c28a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-italian-lemon-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Mix butter, lemon juice, and half the Italian dressing mix in a shallow dish until well-blended. Pour remaining Italian dressing mix in another shallow bowl and add bread crumbs, garlic salt, and lemon pepper; stir to combine.",
+        "Dip sliced chicken into butter mixture and press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange chicken in prepared baking sheet. Drizzle any remaining butter mixture over breaded chicken.",
+        "Bake in preheated oven until chicken is no longer pink in the center and juices run clean, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "5 tablespoons butter, melted",
+        "2 tablespoons lemon juice",
+        "1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons\u00ae)",
+        "1 cup panko bread crumbs",
+        "1 tablespoon garlic salt",
+        "1 teaspoon lemon pepper",
+        "4 (4 ounce) skinless, boneless chicken breast halves, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Italian Lemon Chicken",
+    "url": "http://allrecipes.com/recipe/228028/baked-italian-lemon-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-italian-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/baked-italian-meatballs.json
new file mode 100644
index 000000000..5e18f1ecb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-italian-meatballs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Blend garlic powder, onion powder, seasoned salt, rosemary, thyme, and paprika in a blender into a fine powder; pour over ground beef in a large bowl. Knead seasoning mixture into the beef. Roll beef into balls and arrange into a glass baking dish.",
+        "Bake meatballs in preheated oven for 20 minutes. Pour marinara sauce over the meatballs and continue baking until hot and grey in the center, about 25 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "2 teaspoons garlic powder",
+        "2 teaspoons onion powder",
+        "1 teaspoon seasoned salt",
+        "1 teaspoon dried rosemary",
+        "1 teaspoon ground thyme",
+        "1 teaspoon paprika",
+        "1 1/2 pounds ground beef round",
+        "1 (16 ounce) jar marinara sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Italian Meatballs",
+    "url": "http://allrecipes.com/recipe/239091/baked-italian-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-jalapeno-chicken-and-cheese-won.json b/serverless-fleets/data/input/inferencing/recipes/baked-jalapeno-chicken-and-cheese-won.json
new file mode 100644
index 000000000..909ee4c29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-jalapeno-chicken-and-cheese-won.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.",
+        "Place cooked chicken cubes in a food processor. Pulse until chicken resembles crumbs. Add shredded Cheddar and Monterey Jack cheese and jalapeno cream cheese. Pulse 2 or 3 times until mixed. If mixture appears dry, add more cream cheese, 1 tablespoon at a time.",
+        "Place a heaping teaspoon of chicken-cheese mixture on the bottom corner of a wonton wrapper. Leave a 1/2 inch border around wonton. Brush the edges with water and fold over opposite corner to form a triangle. Press to seal edges. Repeat for all wontons.",
+        "Place wontons on prepared baking sheet. Spray lightly with cooking spray. Turn; lightly spray other side of wontons with cooking spray.",
+        "Bake in preheated oven until the edges turn brown, 8 or 9 minutes.",
+        "Serve warm with salsa or soy sauce."
+    ],
+    "ingredients": [
+        "1 cup cubed cooked chicken",
+        "1/2 cup Borden\u00ae Cheddar and Monterey Jack Shreds",
+        "1/2 cup jalapeno-flavored cream cheese, softened",
+        "Nonstick cooking spray",
+        "24 square wonton wrappers",
+        "Salsa, for serving",
+        "Soy sauce for dipping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Jalapeno Chicken and Cheese Wontons",
+    "url": "http://allrecipes.com/recipe/255901/baked-jalapeno-chicken-and-cheese-won/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-jalapeno-poppers.json b/serverless-fleets/data/input/inferencing/recipes/baked-jalapeno-poppers.json
new file mode 100644
index 000000000..87e9d0029
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-jalapeno-poppers.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.",
+        "Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.",
+        "Bake until the peppers are just tender, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "8 ounces cream cheese, softened",
+        "1 cup finely shredded Cheddar cheese",
+        "1 1/2 tablespoons taco seasoning mix",
+        "12 jalapeno peppers, halved lengthwise and seeded",
+        "2 tablespoons fine bread crumbs, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Jalapeno Poppers",
+    "url": "http://allrecipes.com/recipe/240839/baked-jalapeno-poppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-kale-chips.json b/serverless-fleets/data/input/inferencing/recipes/baked-kale-chips.json
new file mode 100644
index 000000000..97be6a187
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-kale-chips.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.",
+        "With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.",
+        "Bake until the edges brown but are not burnt, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 bunch kale",
+        "1 tablespoon olive oil",
+        "1 teaspoon seasoned salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Kale Chips",
+    "url": "http://allrecipes.com/recipe/176957/baked-kale-chips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-kielbasa-and-potatoes-in-sauce.json b/serverless-fleets/data/input/inferencing/recipes/baked-kielbasa-and-potatoes-in-sauce.json
new file mode 100644
index 000000000..9055cc479
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-kielbasa-and-potatoes-in-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). In a 9x13 inch baking dish, combine potatoes and kielbasa. Pour tomato sauce evenly over top. Sprinkle with basil, garlic powder, salt and pepper.",
+        "Bake in preheated oven for 2 hours, or until potatoes are tender."
+    ],
+    "ingredients": [
+        "3 pounds potatoes, peeled and cubed",
+        "2 pounds kielbasa sausage, cut into 1 inch pieces",
+        "1 (28 ounce) can tomato sauce",
+        "1 teaspoon dried basil leaves",
+        "1/2 teaspoon garlic powder",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Kielbasa and Potatoes in Sauce",
+    "url": "http://allrecipes.com/recipe/31789/baked-kielbasa-and-potatoes-in-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-lamb-chops.json b/serverless-fleets/data/input/inferencing/recipes/baked-lamb-chops.json
new file mode 100644
index 000000000..9fcdc303b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-lamb-chops.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.",
+        "Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "3 teaspoons Worcestershire sauce",
+        "12 (5.5 ounce) lamb chops",
+        "2 cups dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Lamb Chops",
+    "url": "http://allrecipes.com/recipe/18810/baked-lamb-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-leeks-with-bread-crumbs.json b/serverless-fleets/data/input/inferencing/recipes/baked-leeks-with-bread-crumbs.json
new file mode 100644
index 000000000..0973c3536
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-leeks-with-bread-crumbs.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 400\u00b0F.",
+        "In a fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the shallots, leeks, 1/2 tsp. of the salt and 1/2 tsp. of the white pepper. Reduce the heat to medium and cook, stirring often, until the leeks are translucent and very soft, about 15 minutes.",
+        "In a small saucepan over medium heat, warm the 2 cups milk until small bubbles appear around the edge of the pan. Cover and remove from the heat.",
+        "In a saucepan over medium-high heat, melt 3 Tbs. of the butter. Remove from the heat and whisk in the flour, the remaining 1/2 tsp. salt, 1/4 tsp. white pepper and the cayenne. Set the pan over medium-low heat and cook, stirring often, for 2 minutes. Slowly whisk in the hot milk and simmer, stirring, until the sauce thickens, about 15 minutes. If the sauce is too thin, increase the heat; if it is too thick, whisk in a little more milk. Then stir in the leek mixture.",
+        "Pour the mixture into a baking dish or a gratin dish. Sprinkle evenly with the cheese and bread crumbs, then dot with the remaining 1 Tbs. butter. Bake until the cheese and bread crumbs are golden and the gratin is bubbly, 20 to 30 minutes. Remove from the oven and serve. Serves 6.",
+        "Adapted from Williams-Sonoma",
+        "Vegetable of the Day,",
+        "by Kate McMillan (Weldon Owen, 2012)."
+    ],
+    "ingredients": [
+        "6 Tbs. (3/4 stick) unsalted butter",
+        "2 Tbs. minced shallots",
+        "6 to 8 leeks, about 3 lb. total, white and light green portions,\n\u00a0 chopped",
+        "1 tsp. salt",
+        "3/4 tsp. freshly ground white pepper",
+        "2 cups milk, plus more as needed",
+        "3 Tbs. all-purpose flour",
+        "1/4 tsp. cayenne pepper",
+        "1/2 cup shredded Gruy\u00e8re cheese",
+        "1/2 cup fresh bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Baked Leeks with Bread Crumbs",
+    "url": "http://www.williams-sonoma.com/recipe/baked-leeks-with-bread-crumbs.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-lemon-chicken-thighs-with-mushr.json b/serverless-fleets/data/input/inferencing/recipes/baked-lemon-chicken-thighs-with-mushr.json
new file mode 100644
index 000000000..0ff6e4e40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-lemon-chicken-thighs-with-mushr.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.",
+        "Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.",
+        "Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.",
+        "Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes.  An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).",
+        "Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.",
+        "Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.",
+        "Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken."
+    ],
+    "ingredients": [
+        "1/4 cup lemon juice",
+        "3 tablespoons salt",
+        "2 tablespoons rosemary garlic seasoning",
+        "1 tablespoon dried oregano",
+        "8 chicken thighs",
+        "water, or as needed to cover",
+        "2 lemons, thinly sliced",
+        "1/4 cup light butter",
+        "2 tablespoons olive oil",
+        "3 cups sliced mushrooms",
+        "1 tablespoon lemon juice",
+        "1 pinch garlic powder",
+        "1 pinch onion powder",
+        "1/2 teaspoon dried lemon peel",
+        "3 tablespoons all-purpose flour",
+        "2 cups chicken stock"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Lemon Chicken Thighs with Mushroom Sauce",
+    "url": "http://allrecipes.com/recipe/231697/baked-lemon-chicken-thighs-with-mushr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-lemon-chicken-with-mushroom-sau.json b/serverless-fleets/data/input/inferencing/recipes/baked-lemon-chicken-with-mushroom-sau.json
new file mode 100644
index 000000000..f0e9fe9a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-lemon-chicken-with-mushroom-sau.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).",
+        "Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.",
+        "Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "6 skinless, boneless chicken breast halves",
+        "1 lemon",
+        "1/4 cup butter",
+        "3 cups fresh sliced mushrooms",
+        "2 tablespoons all-purpose flour",
+        "1/2 cup chicken broth, or more as needed",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Lemon Chicken with Mushroom Sauce",
+    "url": "http://allrecipes.com/recipe/8714/baked-lemon-chicken-with-mushroom-sau/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-lemon-pepper-salmon-4398.json b/serverless-fleets/data/input/inferencing/recipes/baked-lemon-pepper-salmon-4398.json
new file mode 100644
index 000000000..ea285912e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-lemon-pepper-salmon-4398.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, capers and dill in small bowl. Place salmon on foil; sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.",
+        "Bake salmon just until opaque in center, about 28 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1/2 cup chopped shallots",
+        "1/4 cup drained capers",
+        "1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed",
+        "1 1 1/4-pound skinless center-cut salmon fillet",
+        "1 tablespoon lemon-pepper seasoning",
+        "2 tablespoons (1/4 stick) butter",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Low Carb",
+        "Kid-Friendly",
+        "Low Cal",
+        "Low/No Sugar",
+        "Lemon",
+        "Salmon"
+    ],
+    "title": "Baked Lemon-Pepper Salmon",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-lemon-pepper-salmon-4398"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-lemon-shrimp-with-garlic-11830.json b/serverless-fleets/data/input/inferencing/recipes/baked-lemon-shrimp-with-garlic-11830.json
new file mode 100644
index 000000000..17c5d28e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-lemon-shrimp-with-garlic-11830.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F.",
+        "In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley, zest, and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more.",
+        "Serve shrimp with rice and lemon wedges."
+    ],
+    "ingredients": [
+        "2 pounds large shrimp (about 30), peeled",
+        "2 sticks (1 cup) unsalted butter",
+        "1 1/2 teaspoons salt, or to taste",
+        "1 tablespoon mined garlic, or to taste",
+        "1/2 cup flat-leafed parsley leaves, washed well, spun dry, and chopped fine",
+        "2 tablespoons freshly grated lemon zest (from about 2 large lemons)",
+        "2 tablespoons fresh lemon juice, or to taste",
+        "cooked rice",
+        "lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Bake",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Lemon",
+        "Shrimp",
+        "Gourmet"
+    ],
+    "title": "Baked Lemon Shrimp with Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-lemon-shrimp-with-garlic-11830"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-lentils-with-cheese.json b/serverless-fleets/data/input/inferencing/recipes/baked-lentils-with-cheese.json
new file mode 100644
index 000000000..3b26f27c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-lentils-with-cheese.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.",
+        "Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 2/3 cups dry lentils",
+        "1 bay leaf",
+        "2 teaspoons salt",
+        "1/4 teaspoon pepper",
+        "1/4 teaspoon dried marjoram",
+        "1/4 teaspoon dried sage",
+        "1/4 teaspoon dried thyme",
+        "2 large onions, chopped",
+        "3 cloves garlic, minced",
+        "1 (14.5 ounce) can stewed tomatoes",
+        "2 large carrots, cut into 1/2 inch pieces",
+        "1 stalk celery, chopped",
+        "1 green bell pepper, chopped",
+        "1 1/2 cups shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Lentils with Cheese",
+    "url": "http://allrecipes.com/recipe/162688/baked-lentils-with-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-lobster-tails-with-parmesan-top.json b/serverless-fleets/data/input/inferencing/recipes/baked-lobster-tails-with-parmesan-top.json
new file mode 100644
index 000000000..c3315bc7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-lobster-tails-with-parmesan-top.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish.",
+        "Cut feet and membrane off the bottom side of each lobster tail. Run a knife inside the top of each tail to loosen meat from the shell. Squeeze some lemon juice between the meat and top side of loosened shell.",
+        "Mix Parmesan cheese, butter, creamy salad dressing, and paprika together in a bowl.",
+        "Shape 2 sheets of aluminum foil into boats just wide enough to hold lobster tails upright; sides should be 1 inch high. Set lobster tails belly-side up in boats. Squeeze more lemon juice over lobster meat. Spoon Parmesan cheese mixture evenly on top.",
+        "Set lobster tails inside the prepared baking dish. Pour in 1/2 inch water around the boats. Place juiced lemon wedges in the water.",
+        "Bake in the preheated oven until lobster meat flakes easily with a fork, about 10 minutes. Turn oven to broil; broil until tops are crispy, about 2 minutes. Crack oven door open; broil for 1 to 2 minutes more."
+    ],
+    "ingredients": [
+        "2 (4 ounce) lobster tails",
+        "4 lemon wedges",
+        "2 tablespoons grated Parmesan cheese",
+        "1 tablespoon butter, melted",
+        "1 tablespoon creamy salad dressing (such as Miracle Whip\u00ae)",
+        "1 teaspoon ground paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Lobster Tails with Parmesan Topping",
+    "url": "http://allrecipes.com/recipe/256483/baked-lobster-tails-with-parmesan-top/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mac-and-cheese-for-one.json b/serverless-fleets/data/input/inferencing/recipes/baked-mac-and-cheese-for-one.json
new file mode 100644
index 000000000..66a87d567
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mac-and-cheese-for-one.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish.",
+        "Fill a small saucepan with water, and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well, and reserve.",
+        "In the same saucepan, melt the butter over medium-high heat.  Stir in the flour, salt, pepper, onion powder, and milk; whisk until smooth.  Cook, stirring, for 2 minutes.  Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce, and hot sauce.  Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese.",
+        "Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons uncooked macaroni pasta",
+        "1 tablespoon butter",
+        "1 tablespoon all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 pinch pepper",
+        "1/8 teaspoon onion powder",
+        "1/2 cup milk",
+        "1/3 cup shredded Cheddar cheese",
+        "1/8 teaspoon ground mustard",
+        "1 dash Worcestershire sauce",
+        "1 dash hot sauce",
+        "1 teaspoon bread crumbs",
+        "1 tablespoon shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mac and Cheese for One",
+    "url": "http://allrecipes.com/recipe/70012/baked-mac-and-cheese-for-one/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mac-and-cheese-with-sour-cream.json b/serverless-fleets/data/input/inferencing/recipes/baked-mac-and-cheese-with-sour-cream.json
new file mode 100644
index 000000000..71caadcec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mac-and-cheese-with-sour-cream.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.",
+        "Reserve 1/2 cup shredded mild Cheddar cheese for later use",
+        "Mix mild Cheddar cheese, sharp Cheddar cheese, sour cream, cottage cheese, and egg together in a bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese.",
+        "Bake in the preheated oven until cheese is melted and bubbling, 40 minutes. Let cool for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (16 ounce) package elbow macaroni",
+        "2 (8 ounce) packages mild Cheddar cheese, shredded, divided",
+        "1 (8 ounce) package sharp Cheddar cheese, shredded",
+        "3/4 cup sour cream",
+        "3/4 cup cottage cheese",
+        "1 egg",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mac and Cheese with Sour Cream and Cottage Cheese",
+    "url": "http://allrecipes.com/recipe/229815/baked-mac-and-cheese-with-sour-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-10183.json b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-10183.json
new file mode 100644
index 000000000..7828c56b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-10183.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. and butter a 2-quart shallow baking dish.",
+        "In a 6-quart kettle bring 5 quarts salted water to a boil for cooking pasta.",
+        "In a heavy saucepan melt butter over moderately low heat and stir in flour and paprika. Cook roux, whisking 3 minutes and whisk in milk and salt. Bring sauce to a boil, whisking and simmer, whisking occasionally, 3 minutes. Remove pan from heat.",
+        "Stir pasta into kettle of boiling water and boil, stirring occasionally, until al dente. Drain pasta in a colander and in a large bowl stir together pasta, sauce, Worcestershire sauce and 2 cups Cheddar. Transfer mixture to prepared dish. Macaroni and cheese may be prepared up to this point 1 day ahead and chilled, covered tightly.",
+        "In a small bowl toss remaining 3/4 cup Cheddar with bread crumbs and sprinkle over pasta mixture. Bake macaroni and cheese in middle of oven 25 to 30 minutes, or until golden and bubbling, and let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "3 tablespoons unsalted butter",
+        "3 1/2 tablespoons all-purpose flour",
+        "1/2 teaspoon paprika",
+        "3 cups milk",
+        "1 teaspoon salt",
+        "3/4 pound wagon-wheel pasta (rotelle)",
+        "1 tablespoon Worcestershire sauce",
+        "10 ounces extra-sharp Cheddar cheese, shredded coarse (about 2 3/4\u00a0cups)",
+        "1 cup coarse fresh bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Cheese",
+        "Pasta",
+        "Bake",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Gourmet"
+    ],
+    "title": "Baked Macaroni and Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-macaroni-and-cheese-10183"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-i.json
new file mode 100644
index 000000000..f16f81de7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a large pot with boiling salted water cook pasta until al dente. Drain.",
+        "In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.",
+        "To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.",
+        "Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.",
+        "Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "2 slices bacon",
+        "8 ounces penne pasta",
+        "1 onion, chopped",
+        "1 clove garlic, minced",
+        "3 cups shredded Cheddar cheese",
+        "2 tablespoons butter",
+        "3 tablespoons all-purpose flour",
+        "2 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Macaroni and Cheese I",
+    "url": "http://allrecipes.com/recipe/11937/baked-macaroni-and-cheese-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-ii.json
new file mode 100644
index 000000000..5f5ee9bd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.",
+        "In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.",
+        "Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve."
+    ],
+    "ingredients": [
+        "1 pound macaroni",
+        "1 (11 ounce) can condensed cream of Cheddar cheese soup",
+        "1 1/2 cups milk",
+        "14 ounces extra sharp white Cheddar cheese, shredded, divided",
+        "1 (14.5 ounce) can stewed tomatoes",
+        "1/4 cup dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Macaroni and Cheese II",
+    "url": "http://allrecipes.com/recipe/17140/baked-macaroni-and-cheese-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-iii.json b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-iii.json
new file mode 100644
index 000000000..70f56b3d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-iii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.",
+        "In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper.  Layer macaroni, cheddar cheese, and milk mixture until pan is full.  Sprinkle Parmesan cheese and pour melted butter on top.",
+        "Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "1 (16 ounce) package elbow macaroni",
+        "\u00bd cup evaporated milk",
+        "2  eggs",
+        "1 (8 ounce) container sour cream",
+        "1 teaspoon seasoning salt",
+        "\u00bd teaspoon black pepper",
+        "1\u2009\u00bd cups shredded Cheddar cheese",
+        "\u00bd cup grated Parmesan cheese",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Macaroni and Cheese III",
+    "url": "http://allrecipes.com/recipe/23965/baked-macaroni-and-cheese-iii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-recipe.json
new file mode 100644
index 000000000..6b078a6c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-recipe.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.",
+        "Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Stir in the havarti and all but 1 cup each of the cheddar and American cheese; cook, stirring, until the cheese just melts, about 1 more minute. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt.",
+        "Brush a 9-by-13-inch baking dish with melted butter. Spread the pasta mixture in the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and parmesan. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Cover with aluminum foil and bake until heated through, about 25 minutes. Remove the foil; continue baking until browned and bubbly, about 20 more minutes. Let rest 10 minutes before serving.",
+        "Photograph by Con Poulos"
+    ],
+    "ingredients": [
+        "Kosher salt",
+        "1 pound elbow macaroni",
+        "1 stick unsalted butter, plus melted butter for brushing",
+        "1/4 cup all-purpose flour",
+        "2 teaspoons mustard powder",
+        "1 teaspoon Worcestershire sauce (optional)",
+        "1 teaspoon hot sauce",
+        "1/4 teaspoon cayenne pepper",
+        "1 quart whole milk",
+        "8 ounces havarti cheese, grated (about 2 cups)",
+        "1 pound sharp yellow cheddar cheese, grated (about 4 cups)",
+        "12 ounces white American cheese, grated (about 3 cups)",
+        "1 sleeve butter crackers (such as Ritz), crushed (about 35 crackers)",
+        "2 tablespoons grated parmesan cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Macaroni and Cheese",
+        "Cheese"
+    ],
+    "title": "Baked Macaroni and Cheese",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/baked-macaroni-and-cheese-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-with-tomato.json b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-with-tomato.json
new file mode 100644
index 000000000..28106003b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese-with-tomato.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter.  Pour into 9x13 baking dish.  Top with bread crumbs and dot with remaining butter.  Bake for 45 minutes or until golden brown and bubbly."
+    ],
+    "ingredients": [
+        "1 pound macaroni",
+        "1 (10.75 ounce) can  condensed tomato soup",
+        "1 1/4 cups milk",
+        "3 cups shredded Cheddar cheese",
+        "8 tablespoons butter, divided",
+        "1/4 cup dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Macaroni and Cheese with Tomato",
+    "url": "http://allrecipes.com/recipe/18439/baked-macaroni-and-cheese-with-tomato/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese.json
new file mode 100644
index 000000000..fdcf2e3e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-and-cheese.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.",
+        "In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.",
+        "Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk.  Stir well.",
+        "Place the lightly cooked macaroni in the prepared baking dish.  Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well.  Press the mixture evenly around the baking dish.",
+        "Bake uncovered, for 30 to 40 minutes, or until the top is brown."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package macaroni",
+        "1 egg",
+        "2 cups milk",
+        "2 tablespoons butter, melted",
+        "2 1/2 cups shredded Cheddar cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Macaroni and Cheese",
+    "url": "http://allrecipes.com/recipe/14140/baked-macaroni-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-with-pepperoni.json b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-with-pepperoni.json
new file mode 100644
index 000000000..7db6aa904
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni-with-pepperoni.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.",
+        "In a 9x13 inch baking dish combine cooked macaroni, tomato sauce, tomato paste, cheeses, pepperoni, salt, pepper, onion powder and garlic powder.",
+        "Bake in preheated oven for 45 minutes."
+    ],
+    "ingredients": [
+        "3 cups uncooked elbow macaroni",
+        "2 (8 ounce) cans tomato sauce",
+        "2 (6 ounce) cans tomato paste",
+        "1/2 pound shredded Cheddar cheese",
+        "1/2 pound shredded sharp Cheddar cheese",
+        "25 slices pepperoni sausage",
+        "salt and pepper to taste",
+        "onion powder to taste",
+        "garlic powder to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Macaroni with Pepperoni",
+    "url": "http://allrecipes.com/recipe/25284/baked-macaroni-with-pepperoni/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-macaroni.json b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni.json
new file mode 100644
index 000000000..f36ce3880
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-macaroni.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 10 to 13 minutes or until al dente; drain.",
+        "In a bowl mix together the eggs, milk, and pepper.  In a casserole dish, place about a third of the cooked macaroni in one layer, sprinkle with 1/2 of the cheese, then layer the rest of the macaroni and cover with the remaining cheese.  Coat evenly with the egg-milk mixture.  Lastly, cut slices of butter and place them on top of the cheese.",
+        "Bake in a preheated oven for 30 minutes or until the cheese is completely melted."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package macaroni",
+        "2 eggs",
+        "1/4 cup milk",
+        "ground black pepper to taste",
+        "1 (16 ounce) package sharp Cheddar cheese, shredded",
+        "2 tablespoons butter, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Macaroni",
+    "url": "http://allrecipes.com/recipe/23603/baked-macaroni/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mango-ginger-swordfish.json b/serverless-fleets/data/input/inferencing/recipes/baked-mango-ginger-swordfish.json
new file mode 100644
index 000000000..2dc0ccbd3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mango-ginger-swordfish.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork."
+    ],
+    "ingredients": [
+        "2 pounds swordfish steaks",
+        "2 tablespoons lemon juice",
+        "1/2 cup dry sherry",
+        "1 tablespoon minced fresh ginger root",
+        "1 cup mango chutney"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mango-Ginger Swordfish",
+    "url": "http://allrecipes.com/recipe/29443/baked-mango-ginger-swordfish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-manicotti-with-sausage-and-peas-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-manicotti-with-sausage-and-peas-recipe.json
new file mode 100644
index 000000000..bce9b87b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-manicotti-with-sausage-and-peas-recipe.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.",
+        "For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.",
+        "In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.",
+        "Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.",
+        "Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "Vegetable oil cooking spray",
+        "3/4 cup milk",
+        "1/2 cup heavy cream",
+        "6 ounces (about 3 cups) grated Pecorino Romano",
+        "1/4 cup chopped fresh basil leaves",
+        "2 tablespoons olive oil, plus extra for drizzling",
+        "1 pound sweet Italian sausage, casings removed",
+        "1 large or 2 small shallots, finely chopped",
+        "2 cloves garlic, minced",
+        "1/4 teaspoon kosher salt, plus 1/2 teaspoon",
+        "1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon",
+        "1/4 cup white wine, such as Pinot Grigio",
+        "3/4 cup (4 ounces) frozen petite peas, thawed",
+        "1/2 cup whole milk ricotta",
+        "12 manicotti shells",
+        "1 (26-ounce) jar marinara sauce",
+        "2 cups (8 ounces) shredded mozzarella"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Italian",
+        "Pasta Recipes",
+        "Beans and Legumes",
+        "Pea Recipes",
+        "Cheese",
+        "Sausage Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Baked Manicotti with Sausage and Peas",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-manicotti-with-sausage-and-peas-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-maple-and-chipotle-wings.json b/serverless-fleets/data/input/inferencing/recipes/baked-maple-and-chipotle-wings.json
new file mode 100644
index 000000000..5cdaf4425
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-maple-and-chipotle-wings.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.",
+        "Whisk cornstarch, chipotle pepper, and salt together in a large bowl. Place chicken wings into the chili mixture; stir  until wings are evenly coated. Arrange wings about an inch apart on the prepared baking sheet.",
+        "Bake in the preheated oven until golden on top, about 30 minutes; turn wings over and bake an additional 20 minutes.",
+        "Remove wings from oven; drizzle with maple syrup. Return wings to the oven and bake until deeply golden, about 10 minutes more."
+    ],
+    "ingredients": [
+        "2 tablespoons cornstarch",
+        "1 1/2 tablespoons ground dried chipotle pepper",
+        "1/2 teaspoon salt",
+        "2 pounds chicken wings",
+        "1/3 cup maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Maple and Chipotle Wings",
+    "url": "http://allrecipes.com/recipe/241474/baked-maple-and-chipotle-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-maryland-lump-crab-cakes.json b/serverless-fleets/data/input/inferencing/recipes/baked-maryland-lump-crab-cakes.json
new file mode 100644
index 000000000..0a3e9a956
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-maryland-lump-crab-cakes.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Grease a baking sheet.",
+        "Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.",
+        "Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.",
+        "Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned."
+    ],
+    "ingredients": [
+        "1/4 cup bread crumbs",
+        "1 teaspoon baking powder",
+        "1 teaspoon dried parsley",
+        "1 teaspoon mustard powder",
+        "1/8 teaspoon black pepper",
+        "2 teaspoons seafood seasoning, such as Old Bay\u2122",
+        "1 tablespoon mayonnaise",
+        "2 tablespoons butter, melted",
+        "1 teaspoon Worcestershire sauce",
+        "3/4 cup cholesterol-free egg product",
+        "1 pound lump crab meat"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Maryland Lump Crab Cakes",
+    "url": "http://allrecipes.com/recipe/139340/baked-maryland-lump-crab-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mashed-parsnips.json b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-parsnips.json
new file mode 100644
index 000000000..eceb3fbb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-parsnips.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.",
+        "Bake in the preheated oven until golden, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "3 pounds parsnips, peeled and cut into 1/2-inch pieces",
+        "1/4 pound butter, melted",
+        "1/4 cup sherry",
+        "1/4 cup heavy whipping cream",
+        "1 teaspoon salt",
+        "1 teaspoon white sugar",
+        "1/4 cup bread crumbs, or to taste",
+        "2 tablespoons butter, cut into small pieces, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mashed Parsnips",
+    "url": "http://allrecipes.com/recipe/240398/baked-mashed-parsnips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potato-and-vegetable-omelet-10257.json b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potato-and-vegetable-omelet-10257.json
new file mode 100644
index 000000000..25d65bb01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potato-and-vegetable-omelet-10257.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325\u00b0F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm."
+    ],
+    "ingredients": [
+        "1 red bell pepper, chopped fine",
+        "1 green bell pepper, chopped fine",
+        "1 cup finely chopped onion",
+        "1 1/2 cups sliced mushrooms",
+        "4 tablespoons olive oil",
+        "8 large eggs",
+        "3 cups mashed cooked russet (baking) potatoes (about 2 pounds)",
+        "1/2 cup freshly grated Parmesan",
+        "1/4 cup finely chopped fresh parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Potato",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Vegetarian",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Mashed Potato and Vegetable Omelet",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-mashed-potato-and-vegetable-omelet-10257"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potatoes-and-yams-with-garlic-and-parmesan-878.json b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potatoes-and-yams-with-garlic-and-parmesan-878.json
new file mode 100644
index 000000000..10ee6f488
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potatoes-and-yams-with-garlic-and-parmesan-878.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup.",
+        "Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot.",
+        "Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature).",
+        "Preheat oven to 350\u00b0F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes."
+    ],
+    "ingredients": [
+        "8 large garlic cloves, unpeeled",
+        "3 1/2 tablespoons olive oil",
+        "1 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces",
+        "1 1/4 pounds yams (red-skinned sweet potatoes), cut into 2-inch pieces",
+        "1/2 cup milk",
+        "2 tablespoons (1/4 stick) butter",
+        "1 generous teaspoon minced fresh rosemary or 1/2 teaspoon dried",
+        "6 tablespoons freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Potato",
+        "Side",
+        "Bake",
+        "Roast",
+        "Thanksgiving",
+        "Vegetarian",
+        "Parmesan",
+        "Rosemary",
+        "Sweet Potato/Yam"
+    ],
+    "title": "Baked Mashed Potatoes and Yams with Garlic and Parmesan",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-mashed-potatoes-and-yams-with-garlic-and-parmesan-878"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potatoes-with-parmesan-cheese-and-bread-crumbs-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potatoes-with-parmesan-cheese-and-bread-crumbs-recipe.json
new file mode 100644
index 000000000..67a47e852
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potatoes-with-parmesan-cheese-and-bread-crumbs-recipe.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.",
+        "Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.",
+        "Bake, uncovered, until the topping is golden brown, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "4 pounds russet potatoes, peeled, cut into 1-inch pieces",
+        "1 cup whole milk",
+        "1/2 cup (1 stick) butter, melted",
+        "1 1/2 cups grated mozzarella",
+        "1 cup freshly grated Parmesan",
+        "Salt and freshly ground black pepper",
+        "2 tablespoons plain dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Dinner Recipes",
+        "Thanksgiving Side Dishes",
+        "Holiday",
+        "Thanksgiving",
+        "Baked Potato",
+        "Potato",
+        "Vegetable",
+        "American",
+        "Cheese",
+        "Parmesan Cheese Recipes",
+        "Fall"
+    ],
+    "title": "Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-mashed-potatoes-with-parmesan-cheese-and-bread-crumbs-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potatoes.json
new file mode 100644
index 000000000..afd82fb54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mashed-potatoes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.",
+        "In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.",
+        "Bake 1 hour in the preheated oven, or until puffy and lightly browned."
+    ],
+    "ingredients": [
+        "5 pounds Yukon Gold potatoes, peeled and cubed",
+        "1/2 cup butter",
+        "1/4 cup milk",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 onion, grated",
+        "1 egg",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mashed Potatoes",
+    "url": "http://allrecipes.com/recipe/24291/baked-mashed-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-meaty-beans.json b/serverless-fleets/data/input/inferencing/recipes/baked-meaty-beans.json
new file mode 100644
index 000000000..b0660c47c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-meaty-beans.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place bacon in a Dutch oven over medium-high heat and cook until evenly brown. Drain, crumble and set aside.",
+        "Place beef, sausage and garlic in Dutch oven and cook over medium-high heat until well done. Drain grease. Mix in onion and cook until tender. Stir in brown sugar, syrup, ketchup, mustard and chipotle sauce. Reduce heat to medium-low. Bring to a boil and cook 20 minutes, stirring often.",
+        "Mix bacon, baked beans, kidney beans, black beans, pinto beans, great Northern beans and cannellini beans into Dutch oven. Continue cooking 20 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Season beans with chili powder and salt.",
+        "Place Dutch oven on prepared baking sheet on lowest rack of preheated oven. Bake 30 minutes. Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound thick cut bacon",
+        "1 pound lean ground beef",
+        "1/2 pound sage pork sausage",
+        "1 clove garlic, crushed",
+        "1 large onion, cut into 1/2-inch pieces",
+        "1 cup dark brown sugar",
+        "1 cup real maple syrup",
+        "1 cup ketchup",
+        "1/4 cup prepared yellow mustard",
+        "1/2 cup chipotle sauce",
+        "1 (16 ounce) can baked beans",
+        "1 (16 ounce) can kidney beans",
+        "1 (16 ounce) can black beans",
+        "1 (16 ounce) can pinto beans",
+        "1 (16 ounce) can great Northern beans",
+        "1 (16 ounce) can cannellini beans",
+        "1 tablespoon chili powder",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Meaty Beans",
+    "url": "http://allrecipes.com/recipe/73580/baked-meaty-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mexican-chips-on-a-stick.json b/serverless-fleets/data/input/inferencing/recipes/baked-mexican-chips-on-a-stick.json
new file mode 100644
index 000000000..ae31ab6ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mexican-chips-on-a-stick.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.",
+        "Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.",
+        "Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.",
+        "Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.",
+        "Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt."
+    ],
+    "ingredients": [
+        "nonfat cooking spray",
+        "2 russet potatoes, unpeeled",
+        "2 teaspoons taco seasoning mix, or to taste",
+        "6 bamboo skewers",
+        "2 teaspoons sriracha sauce, or to taste",
+        "1 pinch sea salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mexican Chips on a Stick",
+    "url": "http://allrecipes.com/recipe/255074/baked-mexican-chips-on-a-stick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-milk-fish.json b/serverless-fleets/data/input/inferencing/recipes/baked-milk-fish.json
new file mode 100644
index 000000000..f89026af3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-milk-fish.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.",
+        "Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.",
+        "Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork."
+    ],
+    "ingredients": [
+        "1 1/2 pounds cod fillets",
+        "1 1/2 cups 1% milk",
+        "1 onion, chopped",
+        "1 teaspoon lemon pepper",
+        "1 teaspoon dried parsley",
+        "salt to taste",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Milk Fish",
+    "url": "http://allrecipes.com/recipe/19927/baked-milk-fish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mini-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/baked-mini-doughnuts.json
new file mode 100644
index 000000000..2ff37e582
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mini-doughnuts.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.",
+        "Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.",
+        "Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.",
+        "Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated."
+    ],
+    "ingredients": [
+        "2/3 cup all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon ground nutmeg, or more to taste",
+        "1/8 teaspoon salt",
+        "1/4 cup milk",
+        "1/2 teaspoon vanilla extract",
+        "5 tablespoons softened butter",
+        "1/3 cup white sugar",
+        "1 egg",
+        "Coating:",
+        "1/3 cup white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mini Doughnuts",
+    "url": "http://allrecipes.com/recipe/242308/baked-mini-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mini-pumpkin-pots-51200620.json b/serverless-fleets/data/input/inferencing/recipes/baked-mini-pumpkin-pots-51200620.json
new file mode 100644
index 000000000..32cea9036
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mini-pumpkin-pots-51200620.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "\u00bb Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.",
+        "\u00bb In a medium skillet over medium-high heat, saut\u00e9 the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.",
+        "\u00bb Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.",
+        "\u00bb Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.",
+        "\u00bb Serve hot, topped with about a teaspoon of cr\u00e8me fra\u00eeche and more salt and pepper to taste."
+    ],
+    "ingredients": [
+        "4 mini pumpkins (about 1 pound each)",
+        "4 ounces sweet or hot bulk sausage",
+        "5 eggs",
+        "4 pieces stale bread (any nonsweet kind), cut into cubes",
+        "1 tablespoon minced fresh sage, or 1 teaspoon dried",
+        "1 tablespoon minced Italian parsley",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon freshly ground pepper",
+        "4 teaspoons cr\u00e8me fra\u00eeche (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Herb",
+        "Side",
+        "Bake",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Dinner",
+        "Pumpkin",
+        "Fall",
+        "Winter",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Mini Pumpkin Pots",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-mini-pumpkin-pots-51200620"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-minty-rice-with-feta-and-pomegranate-relish.json b/serverless-fleets/data/input/inferencing/recipes/baked-minty-rice-with-feta-and-pomegranate-relish.json
new file mode 100644
index 000000000..901f6fe9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-minty-rice-with-feta-and-pomegranate-relish.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Place a rack in upper third of oven; preheat to 350\u00b0F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5\u20138 minutes. Let cool, then coarsely chop. Increase oven temperature to 450\u00b0F.",
+        "Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.",
+        "Combine rice, butter, and salt in a 13x9\" baking dish, then pour in a scant 3 1/2 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30\u201335 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.",
+        "Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8\u201310 minutes. Spoon pomegranate relish over."
+    ],
+    "ingredients": [
+        "1/2 cup walnuts",
+        "3/4 cup pomegranate seeds (from about 1/2 large pomegranate)",
+        "3/4 cup Castelvetrano olives, pitted, coarsely chopped",
+        "1/2 cup olive oil",
+        "1/4 cup coarsely chopped fresh mint",
+        "1/4 cup coarsely chopped fresh parsley",
+        "1 tablespoon pomegranate molasses",
+        "1 garlic clove, crushed",
+        "Kosher salt, freshly ground pepper",
+        "2 cups basmati rice",
+        "4 tablespoons unsalted butter, cut into pieces",
+        "3/4 teaspoons kosher salt",
+        "10 mint sprigs",
+        "8 ounces feta, sliced 1/4\" thick",
+        "Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Feta",
+        "Healthy",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Pomegranate",
+        "Olive",
+        "Mint",
+        "Parsley",
+        "Low Cholesterol",
+        "Walnut"
+    ],
+    "title": "Baked Minty Rice with Feta and Pomegranate Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-minty-rice-with-feta-and-pomegranate-relish"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mushroom-chicken-sausage-bowl.json b/serverless-fleets/data/input/inferencing/recipes/baked-mushroom-chicken-sausage-bowl.json
new file mode 100644
index 000000000..4ffd75c26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mushroom-chicken-sausage-bowl.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F.",
+        "Heat oil in 10-inch, nonstick skillet over medium heat. Add mushrooms and peppers and cook until tender, about 10 minutes. Remove from heat and stir in green onions and chicken sausage.",
+        "Divide sausage mixture equally between 4 oven safe ramekins. Crack 1 egg into center of each cup. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 15 minutes. Season with salt and pepper before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4006520.jpg",
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "8 ounces fresh mushrooms, sliced",
+        "1 red bell pepper, chopped",
+        "1/2 cup green onions, thinly sliced",
+        "1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown\u00ae Chicken Sausage Links, thawed and sliced",
+        "4 eggs",
+        "Kosher salt and ground black pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mushroom & Chicken Sausage Bowls",
+    "url": "http://allrecipes.com/recipe/255676/baked-mushroom-chicken-sausage-bowl/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mushroom-rice.json b/serverless-fleets/data/input/inferencing/recipes/baked-mushroom-rice.json
new file mode 100644
index 000000000..5cc145305
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mushroom-rice.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.",
+        "Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender."
+    ],
+    "ingredients": [
+        "2 cups uncooked white rice",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 cup vegetable broth",
+        "1/2 cup chopped onion",
+        "1/4 cup fresh chopped mushrooms",
+        "1 teaspoon dried parsley",
+        "1 teaspoon dried oregano",
+        "1/4 cup butter, melted",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mushroom Rice",
+    "url": "http://allrecipes.com/recipe/20091/baked-mushroom-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mushroom-thighs.json b/serverless-fleets/data/input/inferencing/recipes/baked-mushroom-thighs.json
new file mode 100644
index 000000000..1ca5665f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mushroom-thighs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.",
+        "Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.",
+        "Meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch. Cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce when chicken is done."
+    ],
+    "ingredients": [
+        "8 chicken thighs",
+        "1 (10.75 ounce) can  condensed cream of mushroom soup",
+        "10 ounces milk",
+        "1 teaspoon dried parsley",
+        "1/2 teaspoon onion powder",
+        "1 cup dry bread crumbs",
+        "2 tablespoons melted butter",
+        "1 teaspoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mushroom Thighs",
+    "url": "http://allrecipes.com/recipe/19889/baked-mushroom-thighs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mushrooms-and-potatoes-with-spi.json b/serverless-fleets/data/input/inferencing/recipes/baked-mushrooms-and-potatoes-with-spi.json
new file mode 100644
index 000000000..93cfedcf9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mushrooms-and-potatoes-with-spi.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once.",
+        "Add portobello mushrooms, placing stem sides up, and garlic cloves to pan. Sprinkle with chopped thyme. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Return to oven; cook 5 minutes.",
+        "Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.",
+        "Scatter pine nuts over potatoes and mushrooms. Serve with sliced spinach."
+    ],
+    "ingredients": [
+        "1 pound new potatoes, halved",
+        "2 tablespoons olive oil",
+        "1/2 pound portobello mushrooms",
+        "6 cloves unpeeled garlic",
+        "2 tablespoons chopped fresh thyme",
+        "1 tablespoon olive oil",
+        "kosher salt and ground black pepper to taste",
+        "1/4 pound cherry tomatoes",
+        "2 tablespoons toasted pine nuts",
+        "1/4 pound spinach, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mushrooms and Potatoes with Spinach",
+    "url": "http://allrecipes.com/recipe/231458/baked-mushrooms-and-potatoes-with-spi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mushrooms-with-thyme-and-white.json b/serverless-fleets/data/input/inferencing/recipes/baked-mushrooms-with-thyme-and-white.json
new file mode 100644
index 000000000..b6eb944a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mushrooms-with-thyme-and-white.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.",
+        "Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons minced onion",
+        "1/2 teaspoon minced garlic",
+        "1/4 teaspoon dried thyme",
+        "1 1/2 tablespoons white wine",
+        "1 tablespoon olive oil",
+        "8 ounces fresh mushrooms, quartered",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mushrooms with Thyme and White Wine",
+    "url": "http://allrecipes.com/recipe/69679/baked-mushrooms-with-thyme-and-white/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/baked-mushrooms.json
new file mode 100644
index 000000000..278329143
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mushrooms.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a 1 quart casserole dish combine mushrooms, onion, garlic, green pepper, Italian seasoning, seasoning salt, pepper and parsley.  Pour water and butter over mixture and cover.",
+        "Bake in preheated oven for 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 pound fresh mushrooms, quartered",
+        "1 onion, diced",
+        "1 clove garlic, chopped",
+        "1 green bell pepper, diced",
+        "1/2 teaspoon Italian seasoning",
+        "1/4 teaspoon seasoning salt",
+        "1 dash pepper",
+        "2 tablespoons chopped fresh parsley",
+        "2 tablespoons water",
+        "4 tablespoons melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Mushrooms",
+    "url": "http://allrecipes.com/recipe/22942/baked-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-mustard-crusted-salmon-with-asparagus-and-tarragon-56389444.json b/serverless-fleets/data/input/inferencing/recipes/baked-mustard-crusted-salmon-with-asparagus-and-tarragon-56389444.json
new file mode 100644
index 000000000..eb48a86f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-mustard-crusted-salmon-with-asparagus-and-tarragon-56389444.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 275\u00b0F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.",
+        "Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.",
+        "After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14\u201316 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon."
+    ],
+    "ingredients": [
+        "1 bunch thin asparagus (about 1 pound), trimmed",
+        "3 tablespoons olive oil, divided",
+        "3/4 teaspoon kosher salt, divided",
+        "1/2 teaspoon freshly ground black pepper, divided",
+        "4 (6-ounce) skin-on salmon fillets",
+        "8 teaspoons country-style or whole-grain Dijon mustard",
+        "3 tablespoons panko (Japanese breadcrumbs)",
+        "1/4 teaspoon smoked paprika",
+        "2 tablespoons chopped fresh tarragon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Salmon",
+        "Asparagus",
+        "Healthy",
+        "Low Cholesterol",
+        "Tarragon",
+        "Quick and Healthy",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free"
+    ],
+    "title": "Baked Mustard-Crusted Salmon With Asparagus and Tarragon",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-mustard-crusted-salmon-with-asparagus-and-tarragon-56389444"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-nacho-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/baked-nacho-lasagna.json
new file mode 100644
index 000000000..b29e7ed64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-nacho-lasagna.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.",
+        "Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.",
+        "Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.",
+        "Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (1.25 ounce) package taco seasoning",
+        "1 (16 ounce) can refried beans",
+        "1 (16 ounce) jar salsa",
+        "1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos\u00ae), crushed",
+        "1 (15.25 ounce) can corn kernels, drained",
+        "1 (6 ounce) can sliced black olives",
+        "1 1/2 cups shredded Cheddar cheese, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Nacho Lasagna",
+    "url": "http://allrecipes.com/recipe/245543/baked-nacho-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-nashville-hot-chicken-breasts.json b/serverless-fleets/data/input/inferencing/recipes/baked-nashville-hot-chicken-breasts.json
new file mode 100644
index 000000000..d132e5aa2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-nashville-hot-chicken-breasts.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Mix water, 1/4 cup salt, 1/4 cup sugar, and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl.",
+        "Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray.",
+        "Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated; place on the prepared rack.",
+        "Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray; flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat."
+    ],
+    "ingredients": [
+        "Brine:",
+        "1 quart water",
+        "1/4 cup salt",
+        "1/4 cup white sugar",
+        "1/4 cup hot sauce",
+        "4 skinless, boneless chicken breast halves, cut into strips",
+        "Coating:",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon ground black pepper",
+        "Sauce:",
+        "3 tablespoons vegetable oil",
+        "1 tablespoon cayenne pepper",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon white sugar",
+        "1/4 teaspoon garlic powder",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Nashville Hot Chicken Breasts",
+    "url": "http://allrecipes.com/recipe/247042/baked-nashville-hot-chicken-breasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-365069.json b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-365069.json
new file mode 100644
index 000000000..4e115b7d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-365069.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat the oven to 375\u00b0F/190\u00b0C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.",
+        "In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.",
+        "In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.",
+        "Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.",
+        "Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter."
+    ],
+    "ingredients": [
+        "2 cups/7 oz/200 g rolled oats",
+        "1/2 cup/2 oz/60 g walnut pieces, toasted and chopped",
+        "1/3 cup/2 oz/60 g natural cane sugar or maple syrup, plus more for serving",
+        "1 teaspoon aluminum-free baking powder",
+        "1 1/2 teaspoons ground cinnamon",
+        "Scant 1/2 teaspoon fine-grain sea salt",
+        "2 cups/475 ml milk",
+        "1 large egg",
+        "3 tablespoons unsalted butter, melted and cooled slightly",
+        "2 teaspoons pure vanilla extract",
+        "2 ripe bananas, cut into 1/2-inch/1 cm pieces",
+        "1 1/2 cups/6.5 oz/185 g huckleberries, blueberries, or mixed berries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Fourth of July",
+        "Vegetarian",
+        "Blueberry",
+        "Tree Nut",
+        "Walnut",
+        "Oat",
+        "Summer",
+        "Party",
+        "Potluck",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Oatmeal",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-oatmeal-365069"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-breakfast-bars.json b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-breakfast-bars.json
new file mode 100644
index 000000000..b8cce9d84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-breakfast-bars.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.",
+        "Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.",
+        "Bake in the preheated oven until edges are golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups old-fashioned rolled oats",
+        "1/3 cup packed brown sugar",
+        "1 tablespoon white sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1 cup milk",
+        "2 eggs",
+        "2 tablespoons canola oil",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Oatmeal Breakfast Bars",
+    "url": "http://allrecipes.com/recipe/245914/baked-oatmeal-breakfast-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-from-quaker.json b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-from-quaker.json
new file mode 100644
index 000000000..b97fba925
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-from-quaker.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. Spray 8-inch square oven-safe baking dish with cooking spray.",
+        "In large bowl, combine oats and granulated sugar.",
+        "In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into prepared baking dish.",
+        "Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.",
+        "Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal.",
+        "Return to oven; bake just until sugar melts, about 2 to 3 minutes.",
+        "Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve."
+    ],
+    "ingredients": [
+        "2 cups Quick Quaker\u00ae Oats, uncooked",
+        "1/3 cup white sugar",
+        "3 1/3 cups fat-free milk",
+        "1/2 cup egg substitute with yolk",
+        "2 teaspoons vanilla extract",
+        "1/3 cup firmly packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Oatmeal from Quaker\u00ae",
+    "url": "http://allrecipes.com/recipe/255877/baked-oatmeal-from-quaker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-i.json
new file mode 100644
index 000000000..3bb49fa7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.",
+        "The next morning, preheat oven to 350 degrees F (175 degrees C).",
+        "Bake in preheated oven until firm, about 35 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "1/2 cup vegetable oil",
+        "3/4 cup white sugar",
+        "2 eggs",
+        "1 cup milk",
+        "1/2 teaspoon salt",
+        "1 tablespoon baking powder",
+        "3 cups quick cooking oats",
+        "1/2 cup raisins",
+        "2 tablespoons brown sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Oatmeal I",
+    "url": "http://allrecipes.com/recipe/20496/baked-oatmeal-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-ii.json
new file mode 100644
index 000000000..e3503046b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.",
+        "Bake in preheated oven for 40 minutes."
+    ],
+    "ingredients": [
+        "3 cups rolled oats",
+        "1 cup brown sugar",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 cup milk",
+        "2 eggs",
+        "1/2 cup melted butter",
+        "2 teaspoons vanilla extract",
+        "3/4 cup dried cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Oatmeal II",
+    "url": "http://allrecipes.com/recipe/51013/baked-oatmeal-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-with-cinnamon.json b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-with-cinnamon.json
new file mode 100644
index 000000000..d4cbf9b36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal-with-cinnamon.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch square baking dish with cooking spray.",
+        "Spread oats into the prepared baking dish.",
+        "Beat milk, eggs, brown sugar, vegetable oil, vanilla extract, cinnamon, and salt together in a large bowl until smooth; pour over oats.",
+        "Bake in preheated oven until oats are softened and mixture thickened, 50 to 55 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 3/4 cups old-fashioned oats",
+        "3 1/3 cups milk",
+        "4 eggs",
+        "1 cup brown sugar",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Oatmeal with Cinnamon",
+    "url": "http://allrecipes.com/recipe/240763/baked-oatmeal-with-cinnamon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal.json
new file mode 100644
index 000000000..3603c42f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oatmeal.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.",
+        "Mix oats, brown sugar, cinnamon, baking powder, and salt together in a bowl. Beat in milk, butter, maple syrup, eggs, and vanilla extract; fold in cranberries. Spread mixture into the prepared baking dish.",
+        "Bake in the preheated oven until bubbling, about 40 minutes."
+    ],
+    "ingredients": [
+        "3 cups rolled oats",
+        "3/4 cup brown sugar",
+        "2 teaspoons ground cinnamon (such as McCormick\u00ae Roasted Saigon Cinnamon)",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 cup milk",
+        "1/2 cup melted butter",
+        "1/4 cup maple syrup",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "1/4 cup dried cranberries, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Oatmeal",
+    "url": "http://allrecipes.com/recipe/232971/baked-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-omelet-pie.json b/serverless-fleets/data/input/inferencing/recipes/baked-omelet-pie.json
new file mode 100644
index 000000000..bb8497dba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-omelet-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a medium pot of salted water to a boil.  Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.",
+        "Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley.",
+        "In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.",
+        "Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving."
+    ],
+    "ingredients": [
+        "1 large baking potato",
+        "6 eggs",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/4 cup chopped fresh parsley",
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "1/4 cup chopped red bell pepper",
+        "1/4 cup chopped fresh mushrooms",
+        "1/2 cup chopped ham",
+        "1 tomato, sliced",
+        "1/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Omelet Pie",
+    "url": "http://allrecipes.com/recipe/20512/baked-omelet-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-omelet-roll.json b/serverless-fleets/data/input/inferencing/recipes/baked-omelet-roll.json
new file mode 100644
index 000000000..e5c3cc3a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-omelet-roll.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.",
+        "In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.",
+        "Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.",
+        "Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1 cup milk",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Omelet Roll",
+    "url": "http://allrecipes.com/recipe/20690/baked-omelet-roll/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-omelet-squares.json b/serverless-fleets/data/input/inferencing/recipes/baked-omelet-squares.json
new file mode 100644
index 000000000..12546b1e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-omelet-squares.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.",
+        "Melt the butter in a skillet over medium heat, and cook the onion until tender.",
+        "Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.",
+        "Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 small onion, chopped",
+        "1 1/2 cups shredded Cheddar cheese",
+        "1 (12 ounce) can sliced mushrooms",
+        "1 (6 ounce) can sliced black olives",
+        "chopped cooked ham (optional)",
+        "sliced jalapeno peppers (optional)",
+        "12 eggs, scrambled",
+        "1/2 cup milk",
+        "1/2 teaspoon salt and pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Omelet Squares",
+    "url": "http://allrecipes.com/recipe/77237/baked-omelet-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-omelet.json b/serverless-fleets/data/input/inferencing/recipes/baked-omelet.json
new file mode 100644
index 000000000..6b3d47853
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-omelet.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.",
+        "Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.",
+        "Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "8 eggs",
+        "1 cup milk",
+        "1/2 teaspoon seasoning salt",
+        "3 ounces cooked ham, diced",
+        "1/2 cup shredded Cheddar cheese",
+        "1/2 cup shredded mozzarella cheese",
+        "1 tablespoon dried minced onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Omelet",
+    "url": "http://allrecipes.com/recipe/15051/baked-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-onion-dip-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-onion-dip-i.json
new file mode 100644
index 000000000..56f71e61d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-onion-dip-i.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.",
+        "In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers."
+    ],
+    "ingredients": [
+        "2 cups sweet onion, peeled and chopped",
+        "2 cups mayonnaise",
+        "2 cups Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Onion Dip I",
+    "url": "http://allrecipes.com/recipe/20479/baked-onion-dip-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-onion-dip-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-onion-dip-ii.json
new file mode 100644
index 000000000..a55811898
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-onion-dip-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.",
+        "In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese.",
+        "Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package shredded Cheddar cheese",
+        "2 cups mayonnaise",
+        "2 cups chopped sweet onion",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Onion Dip II",
+    "url": "http://allrecipes.com/recipe/24583/baked-onion-dip-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-onion-rings.json b/serverless-fleets/data/input/inferencing/recipes/baked-onion-rings.json
new file mode 100644
index 000000000..85b6b4a53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-onion-rings.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "For the onion rings: Preheat the oven to 425 degrees F. Place 3 shallow bowls on the counter in a row with a foil-lined baking sheet fit with a cooling rack at the end.",
+        "Add 1 cup of the flour to one bowl, the egg whites mixed with 1/4 cup water and 1 teaspoon flour in the next bowl, and the breadcrumbs whisked with the cayenne in the last. Sprinkle each bowl with salt and black pepper.",
+        "Begin by tossing an onion ring in the flour. Dip into the egg mixture, followed by the breadcrumbs, and then place on the rack. Repeat with the remaining onion rings.",
+        "Spray all of the breaded onion rings with canola spray and sprinkle with salt and black pepper. Bake until the onion rings are crispy, 15 minutes.",
+        "For the dipping sauce: Meanwhile, whisk together the yogurt, olive oil, lime zest and juice, chipotle and some salt and black pepper.",
+        "Serve the onions rings with the dipping sauce."
+    ],
+    "ingredients": [
+        "2 Vidalia onions, cut into rings",
+        "1 cup plus 1 teaspoon whole-wheat flour",
+        "3 egg whites, beaten",
+        "2 cups whole-wheat panko breadcrumbs",
+        "1/4 teaspoon cayenne pepper",
+        "Salt and freshly ground black pepper",
+        "Canola spray",
+        "1 1/2 cups nonfat Greek yogurt",
+        "1 tablespoon extra-virgin olive oil",
+        "1 lime, juiced and zested",
+        "1 chipotle pepper, minced",
+        "Salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Onion Ring Recipes",
+        "Onion Recipes",
+        "Vegetable",
+        "Wheat Recipes",
+        "Dairy Recipes"
+    ],
+    "title": "Baked Onion Rings",
+    "url": "http://www.foodnetwork.com/recipes/bobby-deen/baked-onion-rings"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-orange-chicken-and-brown-rice.json b/serverless-fleets/data/input/inferencing/recipes/baked-orange-chicken-and-brown-rice.json
new file mode 100644
index 000000000..4ea115827
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-orange-chicken-and-brown-rice.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.",
+        "Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.",
+        "Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.",
+        "Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.",
+        "Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons extra-virgin olive oil",
+        "1 medium onion, chopped",
+        "1 3/4 cups low-sodium chicken broth",
+        "1 cup brown basmati rice",
+        "Zest and juice of 2 navel oranges",
+        "Kosher salt",
+        "Four 6-ounce boneless, skinless chicken thighs",
+        "Freshly ground black pepper",
+        "2 tablespoons chopped fresh mint",
+        "2 tablespoons toasted pine nuts"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Orange Chicken",
+        "Chicken",
+        "Fruit",
+        "Orange Recipes",
+        "Poultry Recipes",
+        "Baked Chicken",
+        "Healthy",
+        "Brown Rice",
+        "Rice Recipes",
+        "Main Dish Recipes",
+        "Gluten Free"
+    ],
+    "title": "Baked Orange Chicken and Brown Rice",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/baked-orange-chicken-and-brown-rice"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-orange-glazed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-orange-glazed-chicken.json
new file mode 100644
index 000000000..29a088ab2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-orange-glazed-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.",
+        "Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 cup orange juice",
+        "1/2 cup vegetable oil",
+        "1 teaspoon grated orange zest",
+        "1 teaspoon paprika",
+        "1 teaspoon ground mustard",
+        "1 teaspoon salt",
+        "4 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Orange-Glazed Chicken",
+    "url": "http://allrecipes.com/recipe/229267/baked-orange-glazed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-orange-roughy-italian-style.json b/serverless-fleets/data/input/inferencing/recipes/baked-orange-roughy-italian-style.json
new file mode 100644
index 000000000..aa6f69c1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-orange-roughy-italian-style.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.",
+        "In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.",
+        "Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.",
+        "Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork."
+    ],
+    "ingredients": [
+        "1/4 cup Italian seasoned bread crumbs",
+        "2 tablespoons grated Parmesan cheese",
+        "2 tablespoons grated Romano cheese",
+        "1/4 teaspoon garlic powder",
+        "1/2 teaspoon salt, or to taste",
+        "1 pound orange roughy fillets",
+        "1/4 cup butter, melted",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Orange Roughy Italian-Style",
+    "url": "http://allrecipes.com/recipe/38828/baked-orange-roughy-italian-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-orange-salmon-with-fennel.json b/serverless-fleets/data/input/inferencing/recipes/baked-orange-salmon-with-fennel.json
new file mode 100644
index 000000000..313163eb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-orange-salmon-with-fennel.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (150 degrees C).",
+        "In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.",
+        "Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.",
+        "Bake for 20 to 25 minutes, or until fish flakes easily with a fork."
+    ],
+    "ingredients": [
+        "1 small fennel bulb, trimmed and diced",
+        "1 tablespoon olive oil",
+        "2 (8 ounce) salmon fillets",
+        "1/2 cup orange juice",
+        "1 pinch Old Bay Seasoning\u2122"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Orange Salmon with Fennel",
+    "url": "http://allrecipes.com/recipe/79644/baked-orange-salmon-with-fennel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-orzo-with-shrimp-tomato-sauce-and-feta-105722.json b/serverless-fleets/data/input/inferencing/recipes/baked-orzo-with-shrimp-tomato-sauce-and-feta-105722.json
new file mode 100644
index 000000000..820e5e6b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-orzo-with-shrimp-tomato-sauce-and-feta-105722.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Cook onion, garlic, oregano, and red pepper flakes in 1 tablespoon oil in a 4-quart heavy pot over moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.",
+        "While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water (see Tips, page 204) until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper to taste.",
+        "Spoon half of pasta into an oiled 13- by 9- by 2-inch glass baking dish, then sprinkle with half of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 medium onion, finely chopped",
+        "3 garlic cloves, minced",
+        "1/2 teaspoon dried oregano, crumbled",
+        "1/4 teaspoon dried hot red pepper flakes",
+        "2 tablespoons olive oil",
+        "1/2 cup dry white wine",
+        "1 (28- to 32-oz) can crushed tomatoes",
+        "1 teaspoon salt",
+        "1 1/2 lb large shrimp (about 36), shelled and deveined",
+        "1 lb orzo (rice-shaped pasta)",
+        "1/2 cup Kalamata or other brine-cured black olives, pitted and chopped",
+        "1 lb feta, patted dry and crumbled (3 cups)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Olive",
+        "Pasta",
+        "Shellfish",
+        "Tomato",
+        "Bake",
+        "Shrimp",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Baked Orzo with Shrimp, Tomato Sauce, and Feta",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-orzo-with-shrimp-tomato-sauce-and-feta-105722"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oysters-in-jackets-with-bacon-cognac-butter-14267.json b/serverless-fleets/data/input/inferencing/recipes/baked-oysters-in-jackets-with-bacon-cognac-butter-14267.json
new file mode 100644
index 000000000..a558d8e04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oysters-in-jackets-with-bacon-cognac-butter-14267.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and add shallot. Cook mixture, stirring, until shallot is softened. Stir in Cognac and cool mixture to room temperature. In a small bowl stir together bacon mixture, butter, and parsley. Butter may be prepared 3 days ahead formed into a 3-inch-long log, and chilled, wrapped well in plastic wrap.",
+        "Preheat oven to 425\u00b0F.",
+        "In a steamer set over 1/2 inch simmering water steam spinach, covered, until just wilted, about 1 minute. Gently rinse spinach under cold water to stop cooking and pat each leaf dry.",
+        "Loosen each oyster from shell with a small knife if necessary and wrap in a spinach leaf. Return oysters to shells and top with butter. In a small roasting pan spread coarse salt 1/4 inch deep and nestle shells in salt to keep them level. Oysters may be prepared up to this point 8 hours ahead and chilled, covered. Bake oysters in middle of oven until plump and butter is sizzling, about 10 minutes.",
+        "Spread coarse salt 1/4 inch deep on each of 2 plates and nestle oysters in salt."
+    ],
+    "ingredients": [
+        "1 1/2 slices lean bacon (about 1 ounce), chopped fine",
+        "1 tablespoon minced shallot",
+        "1 1/2 tablespoons Cognac",
+        "2 tablespoons unsalted butter, softened",
+        "1 1/2 teaspoons minced fresh flat-leafed parsley leaves (wash and dry before chopping)",
+        "6 spinach leaves, tough stems discarded, washed",
+        "6 oysters on the half shell",
+        "coarse sea or coarse salt for filling roasting pan and plates"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Bake",
+        "Cocktail Party",
+        "Bacon",
+        "Oyster",
+        "Cognac/Armagnac",
+        "Spinach",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Oysters in Jackets with Bacon Cognac Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-oysters-in-jackets-with-bacon-cognac-butter-14267"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oysters-with-bacon-107186.json b/serverless-fleets/data/input/inferencing/recipes/baked-oysters-with-bacon-107186.json
new file mode 100644
index 000000000..d53e2a791
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oysters-with-bacon-107186.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 500\u00b0F.",
+        "Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.",
+        "Wash leeks well in a bowl of cold water, then lift out and drain well.",
+        "Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saut\u00e9 bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.",
+        "Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.",
+        "Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.",
+        "Serve warm oysters in shells on plates lined with rock salt."
+    ],
+    "ingredients": [
+        "1/4 cup kosher salt",
+        "2 (10-ounce) bags fresh spinach, coarse stems discarded",
+        "2 leeks (white and pale green parts only), quartered lengthwise and thinly sliced crosswise",
+        "1 tablespoon olive oil",
+        "3 ounces slab or thick-sliced bacon, cut into 1/4-inch dice",
+        "1 shallot, quartered lengthwise and thinly sliced crosswise",
+        "1 garlic clove, minced",
+        "1 day-old baguette, crust discarded and bread coarsely ground in a food processor (2 cups)",
+        "2 tablespoons finely chopped fresh chervil",
+        "2 tablespoons finely chopped fresh chives",
+        "2 tablespoons finely chopped fresh flat-leaf parsley",
+        "2 tablespoons finely chopped fresh tarragon",
+        "Finely grated zest and juice of 1 medium lemon",
+        "3/4 teaspoon fine sea salt, or to taste",
+        "Rounded 1/4 teaspoon white pepper, or to taste",
+        "Pinch of freshly grated nutmeg, or to taste",
+        "1 stick (1/2 cup) unsalted butter, melted",
+        "About 10 cups rock or kosher salt for baking and serving (3 pounds)",
+        "40 oysters on the half shell",
+        "Accompaniment: lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Bake",
+        "Bacon",
+        "Oyster",
+        "Leek",
+        "Spinach",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Baked Oysters with Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-oysters-with-bacon-107186"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-oysters-with-bacon-and-leeks-231061.json b/serverless-fleets/data/input/inferencing/recipes/baked-oysters-with-bacon-and-leeks-231061.json
new file mode 100644
index 000000000..804c3e464
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-oysters-with-bacon-and-leeks-231061.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Melt butter in small skillet over medium heat. Add flour; whisk 2 minutes. Add cream slowly and whisk until mixture thickens slightly. Remove from heat.",
+        "Saut\u00e9 bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons drippings from skillet. Add leeks, celery, bay leaf, and cayenne to skillet and saut\u00e9 over medium heat until vegetables are soft, about 12 minutes. Add wine and cook until absorbed, about 15 seconds. Add cream mixture and bring to simmer. Stir until leek mixture thickens slightly, about 3 minutes. Stir in bacon and cheese. Season generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)",
+        "Place 1 oyster on each of 20 oyster shells or place 2 oysters in each of 10 small ramekins. Top oyster in each shell with 2 tablespoons leek mixture, or top oysters in ramekins with 1/4 cup leek mixture. Place on rimmed baking sheet. (Can be made 4 hours ahead. Cover and chill.)",
+        "Preheat oven to 500\u00b0F. Divide breadcrumbs among shells or ramekins. Bake until leek mixture bubbles and crumbs are golden, about 8 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 tablespoon all purpose flour",
+        "1 cup whipping cream",
+        "8 ounces bacon (preferably applewood-smoked), chopped",
+        "4 cups thinly sliced leeks (white and pale green parts only; from 4 large)",
+        "1 cup finely chopped celery",
+        "1 bay leaf",
+        "1/8 teaspoon cayenne pepper",
+        "2 tablespoons dry white wine",
+        "2 tablespoons grated Pecorino Romano cheese",
+        "20 medium oysters, shucked, or four 8-ounce jars shucked oysters",
+        "1 cup fresh breadcrumbs made from crustless French bread"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Appetizer",
+        "Bake",
+        "Oyster",
+        "Leek",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Oysters with Bacon and Leeks",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-oysters-with-bacon-and-leeks-231061"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pancake-squares.json b/serverless-fleets/data/input/inferencing/recipes/baked-pancake-squares.json
new file mode 100644
index 000000000..5d00a85f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pancake-squares.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.",
+        "In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan.",
+        "Bake in preheated oven for 30 minutes. Cut into 16 square servings."
+    ],
+    "ingredients": [
+        "3/4 cup milk",
+        "2 tablespoons butter, melted",
+        "1/4 cup egg substitute",
+        "1 tablespoon white sugar",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pancake Squares",
+    "url": "http://allrecipes.com/recipe/24133/baked-pancake-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pancake-with-caramel-banana-sau.json b/serverless-fleets/data/input/inferencing/recipes/baked-pancake-with-caramel-banana-sau.json
new file mode 100644
index 000000000..db49c992e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pancake-with-caramel-banana-sau.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F.",
+        "Place 3 tablespoons butter into a 9 inch square baking dish or a 9 inch cast iron pan and melt in oven, about 3 to 5 minutes.",
+        "Whisk together the eggs, milk and vanilla in a medium bowl.",
+        "In a large bowl, combine the flour, salt, cinnamon and sugar.",
+        "Whisk egg mixture into flour mixture. Batter may appear a bit lumpy. Carefully pour batter into hot baking dish or pan and return it to oven.",
+        "Bake 12 to 15 minutes or until pancake rises high and edges are golden brown.",
+        "For sauce, melt butter in a medium skillet over medium heat. Add banana slices and cook for 2 minutes or until bananas are just golden. Add Marzetti Old Fashioned Caramel Dip and cream and stir until thoroughly heated.",
+        "Spoon or slice pancake into pieces and serve on plates with caramel banana sauce. Serve with optional toppings."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "3 large eggs",
+        "1/2 cup milk",
+        "1 teaspoon pure vanilla extract",
+        "1/2 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 cup sugar",
+        "Caramel Banana Sauce:",
+        "1 cup Marzetti's\u00ae Old Fashioned Caramel Dip",
+        "2 tablespoons butter",
+        "1/2 cup half and half",
+        "3 large bananas, peeled and sliced into 1-inch pieces",
+        "Optional toppings: walnuts, cranberries, chocolate chips, sour cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pancake with Caramel Banana Sauce",
+    "url": "http://allrecipes.com/recipe/228734/baked-pancake-with-caramel-banana-sau/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pancake-with-peaches.json b/serverless-fleets/data/input/inferencing/recipes/baked-pancake-with-peaches.json
new file mode 100644
index 000000000..e71cd7651
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pancake-with-peaches.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Melt butter in a cast-iron skillet in the preheating oven.",
+        "Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.",
+        "Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.",
+        "Bake in preheated oven until set in the middle, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "2 large peaches, peeled and cut into 1/4-inch slices",
+        "1 tablespoon brown sugar",
+        "1 teaspoon ground cinnamon",
+        "3 eggs",
+        "1/2 cup milk",
+        "1/2 cup all-purpose flour",
+        "1 drop vanilla extract",
+        "1 pinch salt",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pancake with Peaches",
+    "url": "http://allrecipes.com/recipe/231385/baked-pancake-with-peaches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pancakes-with-sausages.json b/serverless-fleets/data/input/inferencing/recipes/baked-pancakes-with-sausages.json
new file mode 100644
index 000000000..2a23e2eab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pancakes-with-sausages.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan.",
+        "Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.",
+        "Sift together the flour, baking powder, white sugar, and salt; set aside.",
+        "In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.",
+        "Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup."
+    ],
+    "ingredients": [
+        "1 pound pork sausage links",
+        "1 3/4 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "5 teaspoons white sugar",
+        "1 teaspoon salt",
+        "3 eggs",
+        "1 1/2 cups milk",
+        "3 tablespoons shortening, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pancakes with Sausages",
+    "url": "http://allrecipes.com/recipe/16718/baked-pancakes-with-sausages/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/baked-pancakes.json
new file mode 100644
index 000000000..c2f216a0f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pancakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Put butter in a 9-inch pie pan. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.",
+        "Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter.",
+        "Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with confectioners' sugar."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1/2 cup all-purpose flour",
+        "1/2 cup milk",
+        "2 eggs, beaten",
+        "1 teaspoon white sugar",
+        "1/4 teaspoon salt",
+        "1/4 lemon, juiced (optional)",
+        "1 tablespoon confectioners' sugar, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pancakes",
+    "url": "http://allrecipes.com/recipe/231278/baked-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-panko-breaded-zucchini-fries.json b/serverless-fleets/data/input/inferencing/recipes/baked-panko-breaded-zucchini-fries.json
new file mode 100644
index 000000000..2781115dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-panko-breaded-zucchini-fries.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.",
+        "Season zucchini pieces with salt.",
+        "Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl.",
+        "Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer.",
+        "Bake zucchini in preheated oven until golden brown, about 15 minutes."
+    ],
+    "ingredients": [
+        "3 small zucchini, cut into french-fry shaped pieces",
+        "salt to taste",
+        "1 cup panko bread crumbs",
+        "1/4 cup grated Parmesan cheese",
+        "2 tablespoons Italian seasoning",
+        "2 eggs, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Panko-Breaded Zucchini Fries",
+    "url": "http://allrecipes.com/recipe/238534/baked-panko-breaded-zucchini-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-paprika-parmesan-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-paprika-parmesan-chicken.json
new file mode 100644
index 000000000..2d2225f9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-paprika-parmesan-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Coat a shallow baking dish with nonstick cooking spray.",
+        "Combine flour, parmesan, paprika, salt, and pepper in a bowl.  In a separate bowl, whisk together the egg and milk.  Dip the chicken in the egg, then dredge in the flour mixture.  Place in the baking dish, and pour the melted butter evenly over the chicken.",
+        "Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "1/2 cup grated Parmesan cheese",
+        "2 teaspoons paprika",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1 egg, beaten",
+        "2 tablespoons milk",
+        "4 skinless, boneless chicken breast halves",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Paprika-Parmesan Chicken",
+    "url": "http://allrecipes.com/recipe/102235/baked-paprika-parmesan-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-parmesan-crusted-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-parmesan-crusted-chicken.json
new file mode 100644
index 000000000..53cd99488
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-parmesan-crusted-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.",
+        "Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "2 cloves garlic, minced",
+        "1 cup dry bread crumbs",
+        "1/3 cup grated Parmesan cheese",
+        "2 tablespoons chopped fresh thyme",
+        "2 tablespoons chopped fresh basil",
+        "2 tablespoons chopped fresh oregano",
+        "1/4 teaspoon pepper",
+        "1/2 teaspoon salt",
+        "6 (4 ounce) skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Parmesan-Crusted Chicken",
+    "url": "http://allrecipes.com/recipe/165522/baked-parmesan-crusted-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-parmesan-tilapia.json b/serverless-fleets/data/input/inferencing/recipes/baked-parmesan-tilapia.json
new file mode 100644
index 000000000..743579d91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-parmesan-tilapia.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat an oven to 425 degrees F (220 degrees C).",
+        "Line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray.",
+        "Mix milk and ranch dressing in a shallow bowl. Place flour in a separate shallow bowl; set aside.",
+        "Whisk together bread crumbs, Parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl.",
+        "Spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. Repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray.",
+        "Transfer crumb mixture to a large resealable plastic bag.",
+        "Gently press tilapia fillets into the flour to coat, and shake off the excess flour.",
+        "Dip the fillets into the ranch dressing mixture.",
+        "Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture.",
+        "Arrange tilapia on prepared baking sheet. Lightly spray the breaded fish with cooking spray.",
+        "Bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1/2 cup milk",
+        "1/2 cup prepared ranch dressing",
+        "1/2 cup all-purpose flour",
+        "1 cup dry bread crumbs",
+        "1/2 cup grated Parmesan cheese",
+        "1/2 teaspoon seasoned salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon celery salt",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon ground paprika",
+        "1/2 teaspoon dried parsley",
+        "1/4 teaspoon dried basil",
+        "cooking spray",
+        "8 (6 ounce) tilapia fillets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Parmesan Tilapia",
+    "url": "http://allrecipes.com/recipe/220209/baked-parmesan-tilapia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-parsnip-fries-with-rosemary-394689.json b/serverless-fleets/data/input/inferencing/recipes/baked-parsnip-fries-with-rosemary-394689.json
new file mode 100644
index 000000000..2edb0fcad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-parsnip-fries-with-rosemary-394689.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.",
+        "Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired."
+    ],
+    "ingredients": [
+        "2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2\" strips",
+        "1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary",
+        "1 large garlic clove, minced",
+        "3 tablespoons olive oil",
+        "Kosher salt and freshly ground pepper",
+        "1/2 teaspoon (or more) ground cumin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Bake",
+        "Low Cal",
+        "Rosemary",
+        "Parsnip",
+        "Healthy",
+        "Low Cholesterol"
+    ],
+    "title": "Baked Parsnip Fries with Rosemary",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-parsnip-fries-with-rosemary-394689"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pasta-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-pasta-casserole.json
new file mode 100644
index 000000000..e0f3ba821
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pasta-casserole.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil; add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.",
+        "Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.",
+        "Heat a large, deep skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Mix pasta sauce, Italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 20 minutes.",
+        "Stir sour cream, cream cheese, and ricotta cheese together in a bowl until smooth. Stir cheese mixture and pasta together in a bowl until evenly coated; spread into the prepared baking dish. Spoon pasta sauce mixture over pasta mixture. Cover dish with aluminum foil.",
+        "Bake in the preheated oven for 20 minutes. Remove foil and sprinkle Cheddar cheese over pasta sauce. Bake until cheese is bubbling, about 20 minutes more."
+    ],
+    "ingredients": [
+        "12 ounces mostaccioli pasta",
+        "cooking spray",
+        "1 pound lean ground beef",
+        "1/2 cup chopped onion",
+        "1 teaspoon minced garlic",
+        "38 ounces pasta sauce",
+        "1/4 teaspoon Italian seasoning",
+        "1/4 teaspoon ground cumin",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 pinch garlic salt, or to taste",
+        "8 ounces sour cream",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (8 ounce) container ricotta cheese",
+        "1 1/2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pasta Casserole",
+    "url": "http://allrecipes.com/recipe/237786/baked-pasta-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pasta-primavera.json b/serverless-fleets/data/input/inferencing/recipes/baked-pasta-primavera.json
new file mode 100644
index 000000000..d72d10dec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pasta-primavera.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper, parchment side up. No need to grease dish.",
+        "Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.",
+        "Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.",
+        "Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.",
+        "Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly."
+    ],
+    "ingredients": [
+        "8 ounces dried fettuccine or linguine pasta",
+        "1 cup shredded carrots*",
+        "1 cup fresh or frozen peas",
+        "1 cup sliced yellow squash",
+        "1 cup fresh asparagus spears, cut into 1-inch pieces",
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 cup lowfat milk",
+        "1/2 cup reduced-sodium chicken broth",
+        "4 ounces herbed goat cheese",
+        "1/2 cup cherry tomatoes, halved",
+        "1/2 cup grated Parmesan cheese, divided",
+        "1 tablespoon snipped fresh basil",
+        "1 tablespoon snipped fresh oregano",
+        "1/4 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pasta Primavera",
+    "url": "http://allrecipes.com/recipe/238745/baked-pasta-primavera/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pasta-with-sausage-and-baby-por.json b/serverless-fleets/data/input/inferencing/recipes/baked-pasta-with-sausage-and-baby-por.json
new file mode 100644
index 000000000..a98bde895
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pasta-with-sausage-and-baby-por.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.",
+        "Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.",
+        "Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "1 pound penne pasta",
+        "3 tablespoons extra-virgin olive oil, divided",
+        "1 pound bulk Italian sausage",
+        "1 pound cremini mushrooms, sliced",
+        "3 cloves garlic, minced",
+        "1 1/2 cups heavy cream",
+        "1/4 teaspoon salt, or to taste",
+        "1/4 teaspoon cracked black pepper",
+        "1/2 cup grated Parmesan cheese",
+        "1 (8 ounce) package shredded whole milk mozzarella"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce",
+    "url": "http://allrecipes.com/recipe/184361/baked-pasta-with-sausage-and-baby-por/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pasta-with-tomatoes-shiitake-mushrooms-and-prosciutto-13344.json b/serverless-fleets/data/input/inferencing/recipes/baked-pasta-with-tomatoes-shiitake-mushrooms-and-prosciutto-13344.json
new file mode 100644
index 000000000..8df4026f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pasta-with-tomatoes-shiitake-mushrooms-and-prosciutto-13344.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the or\u00e9gano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.",
+        "In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450\u00b0F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender."
+    ],
+    "ingredients": [
+        "2 cups finely chopped onion",
+        "2 large garlic cloves, minced",
+        "1/4 teaspoon dried hot red pepper flakes, or to taste",
+        "1 teaspoon dried basil, crumbled",
+        "1 teaspoon dried or\u00e9gano, crumbled",
+        "2 tablespoons olive oil",
+        "1 pound fresh shiitake mushrooms, stems discarded and the caps \u00a0sliced",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "3 tablespoons all-purpose flour",
+        "2 cups milk",
+        "two 28-ounce cans Italian tomatoes, drained well and chopped",
+        "1/4 pound thinly sliced prosciutto, cut into strips",
+        "1/4 pound Italian Fontina, grated (about 1 cup)",
+        "1/4 pound Gorgonzola, crumbled (about 1 cup)",
+        "1 1/2 cups freshly grated Parmesan",
+        "2/3 cup minced fresh parsley leaves",
+        "1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped \u00a0macaroni)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Pasta",
+        "Tomato",
+        "Bake",
+        "Saut\u00e9",
+        "Kid-Friendly",
+        "Chill",
+        "Prosciutto",
+        "Gourmet"
+    ],
+    "title": "Baked Pasta with Tomatoes, Shiitake Mushrooms, and Prosciutto",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pasta-with-tomatoes-shiitake-mushrooms-and-prosciutto-13344"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pasta.json b/serverless-fleets/data/input/inferencing/recipes/baked-pasta.json
new file mode 100644
index 000000000..be1cc6856
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pasta.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a Dutch oven or large frying pan, cook and stir ground beef until brown.  Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil.   Simmer for 30 minutes.",
+        "Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.",
+        "Combine the cooked ziti and the sauce, and spread  into a greased 9x13 baking dish.  Sprinkle with mozzarella cheese.",
+        "Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dry pasta",
+        "1 pound lean ground beef",
+        "3 cloves garlic, minced",
+        "2 (15 ounce) cans tomato sauce",
+        "12 ounces brown gravy",
+        "1/2 cup half-and-half",
+        "1/2 cup grated Parmesan cheese",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried basil",
+        "1 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pasta",
+    "url": "http://allrecipes.com/recipe/11906/baked-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-peaches-n-cream.json b/serverless-fleets/data/input/inferencing/recipes/baked-peaches-n-cream.json
new file mode 100644
index 000000000..c49f84bc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-peaches-n-cream.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.",
+        "Bake in the preheated oven until peaches are soft, 15 to 20 minutes.",
+        "Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream."
+    ],
+    "ingredients": [
+        "8 teaspoons brown sugar",
+        "2 tablespoons butter, cut into 8 pieces",
+        "1 pinch ground cinnamon, or more to taste",
+        "4 ripe peaches, halved and pitted",
+        "4 scoops vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Peaches 'n Cream",
+    "url": "http://allrecipes.com/recipe/241994/baked-peaches-n-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-peaches.json b/serverless-fleets/data/input/inferencing/recipes/baked-peaches.json
new file mode 100644
index 000000000..2e647956a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-peaches.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread peach slices into a baking dish in a single layer. Stir brown sugar substitute, pecans, flour, and vanilla extract together; spread over the peach slices.",
+        "Bake in preheated oven until the peaches are heated through, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen peach slices",
+        "1/3 cup brown sugar substitute",
+        "1/4 cup pecans",
+        "1 tablespoon all-purpose flour",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Peaches",
+    "url": "http://allrecipes.com/recipe/241987/baked-peaches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pear.json b/serverless-fleets/data/input/inferencing/recipes/baked-pear.json
new file mode 100644
index 000000000..1433dbbda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pear.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Peel pears and scoop out bottom core. Cut a small slice from the bottom so pears will stand upright. Place in a shallow baking dish and set aside.",
+        "Melt butter in the microwave or a small saucepan over medium heat. Drizzle pears with melted butter and honey, and sprinkle with ground ginger (and lavender, if using). Cover with aluminum foil with the stems poking through foil.",
+        "Bake in the preheated oven for about 1 hour, or until tender. Baste with released juices occasionally during baking, and again just before serving."
+    ],
+    "ingredients": [
+        "4 Bosc pears",
+        "2 tablespoons honey",
+        "3 tablespoons butter, melted",
+        "dash ground ginger",
+        "1/2 teaspoon lavender flowers (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pear",
+    "url": "http://allrecipes.com/recipe/67206/baked-pear/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pears-in-maple-syrup-and-apple-brandy-104439.json b/serverless-fleets/data/input/inferencing/recipes/baked-pears-in-maple-syrup-and-apple-brandy-104439.json
new file mode 100644
index 000000000..7fcac3917
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pears-in-maple-syrup-and-apple-brandy-104439.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Put syrup in a shallow bowl. Put a thin slice from bottom of each pear so that pears will stand upright. Dip and roll each pear in maple syrup to coat completely, reserving remaining syrup. Transfer pears as coated to a 9- by 2-inch square baking pan, standing them upright.",
+        "Sprinkle pears with 2 tablespoons sugar, holding by stems and tilting to coat sides. Stir lemon juice, 2 tablespoons Calvados, and butter into reserved syrup and pour around pears in pan.",
+        "Bake pears, uncovered, in middle of oven until undersides are tender when pierced with a knife, about 30 minutes.",
+        "Beat cream with remaining tablespoon sugar and remaining tablespoon Calvados with an electric mixer until it holds soft peaks.",
+        "Divide pears and syrup among plates and serve warm, with whipped cream on the side."
+    ],
+    "ingredients": [
+        "1 1/2 cups pure maple syrup",
+        "6 firm-ripe Bosc pears with stems",
+        "3 tablespoons sugar",
+        "1 tablespoon fresh lemon juice",
+        "3 tablespoons Calvados or other apple brandy, or to taste",
+        "2 tablespoons unsalted butter, cut into pieces",
+        "1 cup chilled heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Pear",
+        "Brandy",
+        "Winter",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Pears in Maple Syrup and Apple Brandy",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pears-in-maple-syrup-and-apple-brandy-104439"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pears-on-sugared-puff-pastry-with-caramel-sauce-10012.json b/serverless-fleets/data/input/inferencing/recipes/baked-pears-on-sugared-puff-pastry-with-caramel-sauce-10012.json
new file mode 100644
index 000000000..18573ceb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pears-on-sugared-puff-pastry-with-caramel-sauce-10012.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. and lightly butter a heavy baking sheet.",
+        "Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.",
+        "Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container.",
+        "Preheat oven to 375\u00b0F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.",
+        "Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.",
+        "Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce.",
+        "Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce."
+    ],
+    "ingredients": [
+        "1/4 cup granulated sugar",
+        "1 sheet frozen puff pastry (about 1/2 pound), thawed",
+        "2 large firm-ripe Bartlett pears (about 1 pound)",
+        "2 tablespoons unsalted butter, cut into bits",
+        "1/2 cup granulated sugar",
+        "1 tablespoon fresh lemon juice",
+        "1/2 cup heavy cream",
+        "1 tablespoon Poire William",
+        "confectioners' sugar for sprinkling"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Pear",
+        "Brandy",
+        "Eau de Vie",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Baked Pears on Sugared Puff Pastry with Caramel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pears-on-sugared-puff-pastry-with-caramel-sauce-10012"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-amaretti-filling-4039.json b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-amaretti-filling-4039.json
new file mode 100644
index 000000000..9bc1839e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-amaretti-filling-4039.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter 13x9x2-inch glass baking dish. Using melon baller or small spoon, core each pear half, leaving 1 1/2-inch-diameter cavity. Arrange 8 pear halves, cut side up, in prepared baking dish. Puree remaining 2 halves in processor. Place 1/2 cup puree in medium bowl (reserve any remaining puree for another use). Mix cookie crumbs and yolk into puree in bowl. Mound filling in pear cavities.",
+        "Combine 6 tablespoons sugar, lemon juice and butter in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves and butter melts. Spoon syrup over pears.",
+        "Bake pears until tender, basting occasionally with syrup in dish, about 1 hour. (Can be prepared 3 hours ahead; let stand at room temperature.)",
+        "Whip cream with liqueur and remaining 1 tablespoon sugar in medium bowl until soft peaks form. Serve pears with whipped cream."
+    ],
+    "ingredients": [
+        "5 firm but ripe pears, peeled, halved",
+        "2/3 cup crumbs from amaretti cookies (Italian macaroons) or almond biscotti",
+        "1 large egg yolk",
+        "7 tablespoons sugar",
+        "6 tablespoons fresh lemon juice",
+        "3 tablespoons unsalted butter",
+        "1 cup chilled whipping cream",
+        "2 tablespoons almond liqueur"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Pear",
+        "Spring",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Kosher"
+    ],
+    "title": "Baked Pears with Amaretti Filling",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pears-with-amaretti-filling-4039"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-currants-and-cinnamon-102884.json b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-currants-and-cinnamon-102884.json
new file mode 100644
index 000000000..7ef84b3f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-currants-and-cinnamon-102884.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Using apple corer, cut through stem of each pear and all the way through pear to base to remove core. Trim bottoms so that pears stand straight. Arrange pears in 15x10x2-inch glass baking dish. Combine sugar, brown sugar and cinnamon in medium bowl. Add currants. Fill pear cavities with half of sugar mixture. Stir cup water into remaining sugar mixture; pour around pears. (Can be made 8 hours ahead. Cover; chill.)",
+        "Bake pears uncovered until tender and sauce is syrupy, adding more water to dish by 1/4 cupfuls if syrup becomes too thick and basting occasionally, about 50 minutes. Serve pears warm with syrup."
+    ],
+    "ingredients": [
+        "10 ripe but firm Comice or Anjou pears, unpeeled",
+        "2/3 cup sugar",
+        "2/3 cup (packed) dark brown sugar",
+        "1 1/2 teaspoons ground cinnamon",
+        "2/3 cup dried currants",
+        "2/3 cup (or more) water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Low Cal",
+        "Currant",
+        "Pear",
+        "Fall",
+        "Winter",
+        "Vegan",
+        "Cinnamon"
+    ],
+    "title": "Baked Pears with Currants and Cinnamon",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pears-with-currants-and-cinnamon-102884"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-honey-and-ginger-538.json b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-honey-and-ginger-538.json
new file mode 100644
index 000000000..3930820e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-honey-and-ginger-538.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Spray 2 large ovenproof skillets with oil spray. Arrange half of pears cut side down in each skillet. Sprinkle 1/2 cup sugar and 1 1/2 teaspoons ginger over pears in each skillet. Mix honey, lemon juice and peel in small bowl. Drizzle over pears. Dot pears in each skillet with 3 tablespoons butter.",
+        "Place skillets with pears in oven. Bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes. Turn pears over. Bake 5 minutes longer. Remove pears from oven. (Can be made 1 day ahead. Cool. Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375\u00b0F. oven 15 minutes before continuing.)",
+        "Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer, whisk in 4 tablespoons butter. Spoon over pears. Place 1 scoop yogurt alongside. Garnish with mint and lemon peel, if desired."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "8 firm but ripe Bartlett pears, peeled, halved, cored",
+        "1 cup packed golden brown sugar",
+        "3 teaspoons ground ginger",
+        "6 tablespoons honey",
+        "3 tablespoons fresh lemon juice",
+        "2 teaspoons grated lemon peel",
+        "10 tablespoons (1 1/4 sticks) unsalted butter",
+        "1 quart vanilla frozen yogurt",
+        "Fresh mint sprigs (optional)",
+        "Lemon peel strips (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Pear",
+        "Winter",
+        "Honey"
+    ],
+    "title": "Baked Pears with Honey and Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pears-with-honey-and-ginger-538"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-rosemary-gorgonzola-cheese-and-port-216.json b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-rosemary-gorgonzola-cheese-and-port-216.json
new file mode 100644
index 000000000..effdcfe32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-rosemary-gorgonzola-cheese-and-port-216.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Sprinkle each pear half with brown sugar and rosemary, dividing evenly. Arrange pears in glass pie plate. Bake until tender and golden, about 20 to 30 minutes. Sprinkle half of cheese over each. Bake until cheese melts, approximately 5 minutes.",
+        "Place pears on plates. Spoon 1 tablespoon of Port over each and serve."
+    ],
+    "ingredients": [
+        "1 large ripe pear, halved, cored",
+        "1 tablespoon firmly packed dark brown sugar",
+        "1/2 teaspoon chopped fresh rosemary",
+        "2 tablespoons crumbled Gorgonzola cheese (about 3/4 ounce)",
+        "2 tablespoons ruby Port"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Fruit",
+        "Herb",
+        "Dessert",
+        "Bake",
+        "Low Fat",
+        "Pear",
+        "Pecan",
+        "Port"
+    ],
+    "title": "Baked Pears with Rosemary, Gorgonzola Cheese and Port",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pears-with-rosemary-gorgonzola-cheese-and-port-216"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-wine-and-walnut-crea.json b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-wine-and-walnut-crea.json
new file mode 100644
index 000000000..6f2ce8ad6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pears-with-wine-and-walnut-crea.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.",
+        "Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.",
+        "Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.",
+        "Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.",
+        "Serve walnut-cream sauce over baked pears."
+    ],
+    "ingredients": [
+        "4 pears, peeled",
+        "10 fluid ounces red wine, or more to taste",
+        "1/2 cup dark brown sugar, packed",
+        "1 vanilla bean, split and seeds scraped out and reserved",
+        "1 orange, peeled and juiced (peel reserved)",
+        "7 ounces shelled walnuts, divided",
+        "1/2 cup heavy whipping cream",
+        "1/2 cup sour cream",
+        "1 orange, zested and juiced",
+        "2 teaspoons dark brown sugar, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pears with Wine and Walnut Cream",
+    "url": "http://allrecipes.com/recipe/230200/baked-pears-with-wine-and-walnut-crea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pears.json b/serverless-fleets/data/input/inferencing/recipes/baked-pears.json
new file mode 100644
index 000000000..98962a8c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pears.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.",
+        "Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.",
+        "Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream."
+    ],
+    "ingredients": [
+        "2 large pears",
+        "1 teaspoon maple syrup, or to taste",
+        "2 tablespoons brown sugar",
+        "2 tablespoons butter",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pears",
+    "url": "http://allrecipes.com/recipe/230201/baked-pears/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-peas-with-tarragon-yogurt-and-pistachios.json b/serverless-fleets/data/input/inferencing/recipes/baked-peas-with-tarragon-yogurt-and-pistachios.json
new file mode 100644
index 000000000..091f038e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-peas-with-tarragon-yogurt-and-pistachios.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 500\u02daF. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally.",
+        "Meanwhile, put the tarragon, scallions, olive oil, yogurt, and \u00bc cup of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios, and bake for about 15 minutes\u2014about the time the top will begin to brown. Remove and serve in your best serving bowl."
+    ],
+    "ingredients": [
+        "1 pound frozen baby peas",
+        "1/2 cup loosely packed fresh tarragon leaves",
+        "2 scallions, white and green parts, chopped",
+        "2 tablespoons extra-virgin olive oil",
+        "1/4 cup Greek yogurt",
+        "1/2 cup chopped pistachios"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Side",
+        "Vegetarian",
+        "Pea",
+        "Yogurt",
+        "Bake",
+        "Vegan",
+        "Wheat/Gluten-Free",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Peas with Tarragon, Yogurt, and Pistachios",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-peas-with-tarragon-yogurt-and-pistachios"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pecan-stuffed-nectarines-15199.json b/serverless-fleets/data/input/inferencing/recipes/baked-pecan-stuffed-nectarines-15199.json
new file mode 100644
index 000000000..ffa889148
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pecan-stuffed-nectarines-15199.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "In a small food processor pulse pecans until finely ground. Add 2 tablespoons sugar and yolk and pulse until combined. Halve and pit nectarines and arrange, cut sides up, on a small baking sheet. Divide pecan mixture among nectarine halves, mounding it in center, and garnish each mound with a pecan half. Sprinkle nectarines with remaining 1/2 tablespoon sugar.",
+        "Bake stuffed nectarines in middle of oven until pecan mixture is golden, about 10 minutes.",
+        "Serve nectarines with ice cream."
+    ],
+    "ingredients": [
+        "1/3 cup pecan halves",
+        "2 1/2 tablespoons sugar",
+        "1 large egg yolk",
+        "2 firm-ripe nectarines",
+        "Garnish: 4 pecan halves",
+        "Accompaniment: superpremium vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Nectarine",
+        "Pecan",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Pecan-Stuffed Nectarines",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pecan-stuffed-nectarines-15199"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-penne-and-smoked-sausage.json b/serverless-fleets/data/input/inferencing/recipes/baked-penne-and-smoked-sausage.json
new file mode 100644
index 000000000..99f5b40a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-penne-and-smoked-sausage.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices.",
+        "Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.",
+        "Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil.",
+        "Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package Hillshire Farm\u00ae Smoked Sausage",
+        "1 (10.75 ounce) can cream of mushroom soup",
+        "2 1/2 cups milk",
+        "8 ounces uncooked penne pasta",
+        "1 1/2 cups French-fried onions, divided",
+        "1 cup shredded Cheddar cheese, divided",
+        "1 cup frozen peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Penne and Smoked Sausage",
+    "url": "http://allrecipes.com/recipe/204353/baked-penne-and-smoked-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-penne-pasta-with-wild-mushroom-ragout-5907.json b/serverless-fleets/data/input/inferencing/recipes/baked-penne-pasta-with-wild-mushroom-ragout-5907.json
new file mode 100644
index 000000000..52e3205e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-penne-pasta-with-wild-mushroom-ragout-5907.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.",
+        "Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and saut\u00e9 until soft, about 5 minutes. Add button and shiitake mushrooms and saut\u00e9 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.",
+        "Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)",
+        "Preheat oven to 425\u00b0F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes."
+    ],
+    "ingredients": [
+        "1/2 ounce dried porcini mushrooms",
+        "2 cups hot water",
+        "6 tablespoons (3/4 stick) butter",
+        "1 3/4 cups finely chopped onions",
+        "8 ounces fresh button mushrooms, chopped",
+        "6 ounces fresh shiitake mushrooms, stemmed, sliced",
+        "2 1/2 tablespoons all purpose flour",
+        "2 1/2 cups whole milk",
+        "3/4 cup freshly grated Parmesan cheese",
+        "1/2 cup finely chopped fresh chives",
+        "12 ounces penne pasta",
+        "1/2 cup fresh breadcrumbs made from French bread"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Pasta",
+        "Bake",
+        "Vegetarian",
+        "Parmesan",
+        "Fall"
+    ],
+    "title": "Baked Penne Pasta with Wild Mushroom Rago\u00fbt",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-penne-pasta-with-wild-mushroom-ragout-5907"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-penne-with-broccoli-and-three-cheeses-107638.json b/serverless-fleets/data/input/inferencing/recipes/baked-penne-with-broccoli-and-three-cheeses-107638.json
new file mode 100644
index 000000000..52dce4b5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-penne-with-broccoli-and-three-cheeses-107638.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Stir oil and garlic in small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender, about 11 minutes. Add broccoli; cook 1 minute. Drain.",
+        "Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and saut\u00e9ed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to 11x7x2-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over.",
+        "Preheat oven to 400\u00b0F. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "3 garlic cloves, minced",
+        "2 cups penne pasta",
+        "3 cups 1-inch broccoli florets",
+        "2 cups purchased marinara sauce",
+        "1 cup (packed) coarsely grated low-fat mozzarella cheese",
+        "1/2 cup low-fat ricotta cheese",
+        "1/2 cup chopped fresh basil",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Pasta",
+        "Vegetable",
+        "Bake",
+        "Saut\u00e9",
+        "Christmas",
+        "Low Fat",
+        "Vegetarian",
+        "Mozzarella",
+        "Parmesan",
+        "Ricotta",
+        "Winter",
+        "Healthy"
+    ],
+    "title": "Baked Penne with Broccoli and Three Cheeses",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-penne-with-broccoli-and-three-cheeses-107638"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-penne-with-italian-sausage.json b/serverless-fleets/data/input/inferencing/recipes/baked-penne-with-italian-sausage.json
new file mode 100644
index 000000000..24ec6fa4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-penne-with-italian-sausage.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.",
+        "Bake in preheated oven for 20 minutes, or until cheese is melted."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package dry penne pasta",
+        "2 teaspoons olive oil",
+        "1 pound mild Italian sausage",
+        "1 cup chopped onion",
+        "1/2 cup white wine",
+        "1 (15 ounce) can tomato sauce",
+        "1 (14.5 ounce) can diced tomatoes with garlic",
+        "1 (6 ounce) can tomato paste",
+        "2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Penne with Italian Sausage",
+    "url": "http://allrecipes.com/recipe/46922/baked-penne-with-italian-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-penne.json b/serverless-fleets/data/input/inferencing/recipes/baked-penne.json
new file mode 100644
index 000000000..3d2bc9308
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-penne.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F.",
+        "Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.",
+        "Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.",
+        "Bake 20 min. or until heated through, uncovering after 15 min."
+    ],
+    "ingredients": [
+        "1/2 pound extra lean ground beef",
+        "1/2 cup chopped onions",
+        "1/2 cup chopped green peppers",
+        "1 (24 ounce) jar spaghetti sauce",
+        "1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided",
+        "1 cup KRAFT Shredded Mozzarella Cheese, divided",
+        "3 cups hot cooked penne pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Penne",
+    "url": "http://allrecipes.com/recipe/216865/baked-penne/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pepperoni-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-pepperoni-dip.json
new file mode 100644
index 000000000..6505e3e6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pepperoni-dip.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.",
+        "Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "2 cups shredded mozzarella cheese",
+        "2 cups shredded Cheddar cheese",
+        "2 cups mayonnaise",
+        "1 (4 ounce) can diced green chile peppers, drained",
+        "1/2 cup diced red onion",
+        "2 jalapeno peppers, seeded and chopped, or more to taste",
+        "10 slices pepperoni sausage, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pepperoni Dip",
+    "url": "http://allrecipes.com/recipe/213195/baked-pepperoni-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-casserole.json
new file mode 100644
index 000000000..246d3ea25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-casserole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish.",
+        "In a mixing bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish.",
+        "Bake in the preheated oven until bubbly and lightly browned, about 60 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "4 eggs",
+        "1 pinch ground cinnamon (optional)",
+        "1 pinch ground nutmeg (optional)",
+        "5 slices white bread, torn",
+        "1 (20 ounce) can crushed pineapple with juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pineapple Casserole",
+    "url": "http://allrecipes.com/recipe/18246/baked-pineapple-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-chicken.json
new file mode 100644
index 000000000..4dfa04966
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Place flour into a large oven roasting bag, inflate the bag slightly, and shake to distribute flour around the inside of the bag. Place pineapple rings, potatoes, carrots, spring onions, salt, and black pepper into the oven bag. Rinse the chicken pieces but don't dry them; add them to the bag. Shake to evenly distribute the ingredients and flour. Tie the top of the bag closed, and place on a baking sheet.",
+        "Bake the chicken, vegetables, and pineapple in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "2 teaspoons all-purpose flour",
+        "1 (20 ounce) can pineapple rings, drained",
+        "4  potatoes, cubed",
+        "6  carrots, cubed",
+        "1 bunch spring onions, sliced",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "4  pieces of boneless chicken, such as thighs or breasts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pineapple Chicken",
+    "url": "http://allrecipes.com/recipe/218953/baked-pineapple-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-i.json
new file mode 100644
index 000000000..e87565899
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Drain pineapple, reserving 3 tablespoons juice.",
+        "Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese.  Mix well.  Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.",
+        "Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly."
+    ],
+    "ingredients": [
+        "1 (20 ounce) can unsweetened pineapple chunks",
+        "3 tablespoons white sugar",
+        "6 tablespoons butter, melted",
+        "3 tablespoons all-purpose flour",
+        "5 ounces shredded Cheddar cheese",
+        "25 buttery round crackers, crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pineapple I",
+    "url": "http://allrecipes.com/recipe/13558/baked-pineapple-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-ii.json
new file mode 100644
index 000000000..16ddeb4e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a mixing bowl, cream together butter and sugar.",
+        "Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.",
+        "Bake in a 2 quart casserole dish for 45 minutes."
+    ],
+    "ingredients": [
+        "3 eggs, beaten",
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "1 (20 ounce) can crushed pineapple with juice",
+        "1/2 cup milk",
+        "4 cups soft bread cubes",
+        "1/4 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pineapple II",
+    "url": "http://allrecipes.com/recipe/13708/baked-pineapple-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-with-tapioca.json b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-with-tapioca.json
new file mode 100644
index 000000000..1e8e501c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple-with-tapioca.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a small baking dish, mix the pineapple with juice, sugar, cinnamon, eggs, and tapioca.",
+        "Bake 30 minutes in the preheated oven, until set."
+    ],
+    "ingredients": [
+        "1 (8 ounce) can crushed pineapple, with juice",
+        "1/3 cup white sugar",
+        "1/2 teaspoon cinnamon",
+        "2 eggs, beaten",
+        "1 tablespoon quick-cooking tapioca"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pineapple with Tapioca",
+    "url": "http://allrecipes.com/recipe/70471/baked-pineapple-with-tapioca/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pineapple.json b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple.json
new file mode 100644
index 000000000..039b1334a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pineapple.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl cream sugar and butter.  Mix in eggs.  Drain and add pineapple, then mix in the bread crumbs.  Transfer mixture to a 10 inch pie plate.",
+        "Bake for 45 to 60 minutes, or until browned, in preheated oven."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/4 pound butter, softened",
+        "4 eggs, beaten",
+        "1 (20 ounce) can pineapple",
+        "5 slices fresh bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pineapple",
+    "url": "http://allrecipes.com/recipe/20904/baked-pineapple/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pita-triangles.json b/serverless-fleets/data/input/inferencing/recipes/baked-pita-triangles.json
new file mode 100644
index 000000000..0b2340834
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pita-triangles.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Adjust oven rack to upper-middle position and heat oven to 325 degrees.",
+        "Place pita triangles directly on rack. Bake until golden brown and completely crisp, about 10 minutes."
+    ],
+    "ingredients": [
+        "6 pitas (6-inch rounds), split, then quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pita Triangles",
+    "url": "http://allrecipes.com/recipe/76926/baked-pita-triangles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-plantain-with-cheese.json b/serverless-fleets/data/input/inferencing/recipes/baked-plantain-with-cheese.json
new file mode 100644
index 000000000..da2c86baa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-plantain-with-cheese.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.",
+        "Place plantains on the prepared baking sheet; brush plantains with butter.",
+        "Bake in the preheated oven for 30 minutes. Turn plantains and bake on other side until golden brown, about 15 more minutes.",
+        "Remove plantains from oven and make a horizontal slit down the middle of each; stuff with mozzarella cheese slices.",
+        "Bake until cheese melts, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "2 plantains, ends cut off and peels removed",
+        "1 tablespoon butter, melted",
+        "4 ounces mozzarella cheese, cut into 1/3-inch slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Plantain with Cheese",
+    "url": "http://allrecipes.com/recipe/231852/baked-plantain-with-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-plum-pudding-dessert.json b/serverless-fleets/data/input/inferencing/recipes/baked-plum-pudding-dessert.json
new file mode 100644
index 000000000..a3718e83c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-plum-pudding-dessert.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream together butter and sugar.  Beat in eggs, one at a time, until fully incorporated.  In a separate bowl, toss currants, raisins and pecans with flour.  Fold into butter mixture.  Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice.  Pour into an 8x8 inch baking dish.",
+        "Bake in preheated oven 40 minutes, until set."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "3/4 cup white sugar",
+        "5 eggs",
+        "1 cup dried currants",
+        "1 cup golden raisins",
+        "1/2 cup chopped pecans",
+        "1 tablespoon all-purpose flour",
+        "3 cups bread cubes",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon pumpkin pie spice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Plum Pudding Dessert",
+    "url": "http://allrecipes.com/recipe/23578/baked-plum-pudding-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-fontina-cheese-1980.json b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-fontina-cheese-1980.json
new file mode 100644
index 000000000..acc2620b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-fontina-cheese-1980.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Butter 9x13-inch baking dish. Combine 2 1/4 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring constantly. Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes. Season with salt and pepper.",
+        "Immediately spread 2 cups polenta in prepared dish. Top with 1 3/4 cups cheese. Drizzle with 1/4 cup cream. Repeat layering, using 2 cups polenta, 1 3/4 cups cheese and 1/4 cup cream. Top with remaining polenta. Spread remaining cheese over. Cover with foil. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)",
+        "Preheat oven to 350\u00b0F. Bake covered polenta until hot in center, about 1 hour 15 minutes. Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes."
+    ],
+    "ingredients": [
+        "4 3/4 cups water",
+        "2 14 1/2-ounce cans chicken broth",
+        "5 shallots, minced",
+        "4 teaspoons dried marjoram",
+        "2 1/2 cups yellow cornmeal",
+        "1 pound Fontina cheese, grated",
+        "1/2 cup whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Cheese",
+        "Brunch",
+        "Side",
+        "Bake",
+        "Lunch",
+        "Casserole/Gratin",
+        "Cornmeal",
+        "Winter",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Polenta with Fontina Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-polenta-with-fontina-cheese-1980"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-fresh-tomatoes-and.json b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-fresh-tomatoes-and.json
new file mode 100644
index 000000000..797bdd3b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-fresh-tomatoes-and.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.",
+        "Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.",
+        "Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.",
+        "Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.",
+        "Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "2 1/4 cups water",
+        "1 cup milk",
+        "1 tablespoon butter",
+        "1 cup quick-cooking polenta",
+        "1 cup grated Parmesan cheese",
+        "2 fresh basil leaves, chopped",
+        "salt and ground black pepper to taste",
+        "1 tablespoon butter, chilled and cut into pieces",
+        "2 tomatoes, sliced",
+        "1/2 cup grated Parmesan cheese",
+        "2 fresh basil leaves, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Polenta with Fresh Tomatoes and Parmesan",
+    "url": "http://allrecipes.com/recipe/143652/baked-polenta-with-fresh-tomatoes-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-onions-and-bacon-11598.json b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-onions-and-bacon-11598.json
new file mode 100644
index 000000000..1cbd73be6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-onions-and-bacon-11598.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In a 2- to 3-quart microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 minutes, or until it is almost crisp. Pour off all but 1 tablespoon of the fat from the casserole and stir in the onions. Microwave the mixture, uncovered, at high power, stirring every 2 minutes, for 8 minutes, or until the onions are softened but not browned, and transfer the onion mixture to a bowl.",
+        "To the casserole add the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking until the mixture is smooth, and microwave the mixture, covered, at high power, whisking after 3 minutes, for 5 minutes, or until it is thickened and the liquid is absorbed. Stir in the butter, 2 tablespoons of the Parmesan, half the onion mixture, and salt and pepper to taste and divide the polenta mixture between two 1 1/2-cup gratin dishes or spread it in a 3-cup gratin dish.",
+        "Top the polenta with the remaining onion mixture, spreading the onion mixture evenly, sprinkle it with the remaining 2 tablespoons Parmesan, and bake it in the middle of a preheated 400\u00b0F. oven for 15 minutes, or until the Parmesan is melted."
+    ],
+    "ingredients": [
+        "3 slices of lean bacon, chopped",
+        "2 onions, sliced thin",
+        "1 cup water",
+        "3/4 cup chicken broth",
+        "1/4 teaspoon crumbled dried sage",
+        "1/2 cup cornmeal",
+        "1 tablespoon unsalted butter",
+        "1/4 cup freshly grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Microwave",
+        "Onion",
+        "Side",
+        "Bake",
+        "Quick & Easy",
+        "Parmesan",
+        "Bacon",
+        "Cornmeal",
+        "Sage",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Polenta with Onions and Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-polenta-with-onions-and-bacon-11598"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-shiitake-ragout-10988.json b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-shiitake-ragout-10988.json
new file mode 100644
index 000000000..ed09bedc4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-shiitake-ragout-10988.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.",
+        "In a large heavy saucepan bring the water with the oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. Remove the pan from the heat and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste.",
+        "Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 minutes, or until it is firm. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-quart shallow baking dish, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout.",
+        "Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled.",
+        "Preheat the oven to 400\u00b0F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden."
+    ],
+    "ingredients": [
+        "1 large onion, chopped fine",
+        "4 garlic cloves, minced",
+        "1 teaspoon dried rosemary, crumbled",
+        "3 tablespoons olive oil",
+        "1 pound white mushrooms, sliced thin",
+        "1 pound fresh shiitake mushrooms, stems discarded and if large, the caps quartered",
+        "1 tablespoon tomato paste",
+        "1 cup dry red wine",
+        "1 tablespoon cornstarch",
+        "1 1/3 cups beef broth",
+        "2 teaspoons Worcestershire sauce",
+        "6 cups water",
+        "1 tablespoon olive oil",
+        "2 cups yellow cornmeal",
+        "2 tablespoons unsalted butter, cut into pieces",
+        "1 cup freshly grated Parmesan",
+        "1/3 cup minced fresh parsley leaves",
+        "1/4 pound mozzarella, diced fine (about 1 cup)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Mushroom",
+        "Onion",
+        "Appetizer",
+        "Bake",
+        "Mozzarella",
+        "Parmesan",
+        "Cornmeal",
+        "Red Wine",
+        "Winter",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Baked Polenta with Shiitake Rago\u00fbt",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-polenta-with-shiitake-ragout-10988"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-swiss-chard-and-cheese-107270.json b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-swiss-chard-and-cheese-107270.json
new file mode 100644
index 000000000..ef3a41862
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-polenta-with-swiss-chard-and-cheese-107270.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; saut\u00e9 until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.",
+        "Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.",
+        "Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "1 large white onion, thinly sliced",
+        "2 garlic cloves, minced",
+        "1/4 teaspoon dried crushed red pepper",
+        "1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips",
+        "3 1/2 cups water",
+        "1 teaspoon salt",
+        "1 cup polenta (coarse cornmeal) or yellow cornmeal",
+        "1 cup part-skim ricotta cheese",
+        "2 large eggs",
+        "2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Leafy Green",
+        "Bake",
+        "Thanksgiving",
+        "Low Fat",
+        "Vegetarian",
+        "Mozzarella",
+        "Ricotta",
+        "Cornmeal",
+        "Fall",
+        "Healthy",
+        "Chard"
+    ],
+    "title": "Baked Polenta with Swiss Chard and Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-polenta-with-swiss-chard-and-cheese-107270"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-and-rice.json
new file mode 100644
index 000000000..814c17f00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-and-rice.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.",
+        "Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.",
+        "Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.",
+        "Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 onion, diced",
+        "1 pinch seasoned salt, or to taste",
+        "6 thin bone-in pork chops",
+        "1 (14 ounce) can beef consomme",
+        "10 fluid ounces water",
+        "1 1/2 cups white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pork Chops and Rice",
+    "url": "http://allrecipes.com/recipe/239270/baked-pork-chops-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-i.json
new file mode 100644
index 000000000..99b84227f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.",
+        "Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.",
+        "Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes."
+    ],
+    "ingredients": [
+        "6 pork chops",
+        "1 teaspoon garlic powder",
+        "1 teaspoon seasoning salt",
+        "2 egg, beaten",
+        "1/4 cup all-purpose flour",
+        "2 cups Italian-style seasoned bread crumbs",
+        "4 tablespoons olive oil",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1/2 cup milk",
+        "1/3 cup white wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pork Chops I",
+    "url": "http://allrecipes.com/recipe/16348/baked-pork-chops-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-ii.json
new file mode 100644
index 000000000..bfc592c0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.",
+        "In a small bowl, mix brown sugar, salt, pepper, and dry mustard.",
+        "Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.",
+        "Cover, and bake 1 hour in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "4 thick cut boneless pork chops",
+        "2 tablespoons dark brown sugar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon dry mustard",
+        "1 tablespoon fresh lemon juice",
+        "1 (10 ounce) can tomato sauce",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pork Chops II",
+    "url": "http://allrecipes.com/recipe/38771/baked-pork-chops-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-with-parmesan-sage-crust-104711.json b/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-with-parmesan-sage-crust-104711.json
new file mode 100644
index 000000000..066e56678
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pork-chops-with-parmesan-sage-crust-104711.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.",
+        "Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150\u00b0F, about 20 minutes.",
+        "Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups fresh breadcrumbs made from crustless French bread",
+        "1 cup freshly grated Parmesan cheese (about 3 ounces)",
+        "1 tablespoon dried rubbed sage",
+        "1 teaspoon grated lemon peel",
+        "2 large eggs",
+        "1/4 cup all purpose flour",
+        "4 bone-in center-cut pork loin chops (each about 1 inch thick)",
+        "2 tablespoons (1/4 stick) butter",
+        "2 tablespoons olive oil",
+        "Lemon wedges (optional)",
+        "Orange wedges (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Herb",
+        "Pork",
+        "Bake",
+        "Winter"
+    ],
+    "title": "Baked Pork Chops with Parmesan-Sage Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pork-chops-with-parmesan-sage-crust-104711"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pork-ribs-with-hoisin-barbecue-sauce-106842.json b/serverless-fleets/data/input/inferencing/recipes/baked-pork-ribs-with-hoisin-barbecue-sauce-106842.json
new file mode 100644
index 000000000..b4db9f1fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pork-ribs-with-hoisin-barbecue-sauce-106842.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.",
+        "Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.",
+        "Preheat oven to 400\u00b0F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve."
+    ],
+    "ingredients": [
+        "4 pounds baby back pork ribs",
+        "1 teaspoon Chinese five-spice powder",
+        "1 teaspoon onion powder",
+        "1 cup hoisin sauce",
+        "1/2 cup bottled chili sauce",
+        "1/4 cup Sherry",
+        "4 teaspoons chili-garlic sauce",
+        "1 tablespoon minced peeled fresh ginger",
+        "1 tablespoon oriental sesame oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Bake",
+        "Marinate",
+        "Quick & Easy",
+        "Dinner",
+        "Pork Rib",
+        "Summer",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Baked Pork Ribs with Hoisin Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pork-ribs-with-hoisin-barbecue-sauce-106842"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pork-spring-rolls.json b/serverless-fleets/data/input/inferencing/recipes/baked-pork-spring-rolls.json
new file mode 100644
index 000000000..461014562
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pork-spring-rolls.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.",
+        "In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.",
+        "Mix cornstarch and water in a small bowl.",
+        "Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.",
+        "Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,"
+    ],
+    "ingredients": [
+        "1/2 pound ground pork",
+        "1 cup finely shredded cabbage",
+        "1/4 cup finely shredded carrot",
+        "2 green onions, thinly sliced",
+        "2 tablespoons chopped fresh cilantro",
+        "1/2 teaspoon sesame oil",
+        "1/2 tablespoon oyster sauce",
+        "2 teaspoons grated fresh ginger root",
+        "1 1/2 teaspoons minced garlic",
+        "1 teaspoon chile sauce",
+        "1 tablespoon cornstarch",
+        "1 tablespoon water",
+        "12 (7 inch square) spring roll wrappers",
+        "4 teaspoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pork Spring Rolls",
+    "url": "http://allrecipes.com/recipe/26706/baked-pork-spring-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-buttermilk-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-buttermilk-biscuits.json
new file mode 100644
index 000000000..04ce6878c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-buttermilk-biscuits.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 425\u00b0F. Line a baking sheet with parchment paper, and set aside.",
+        "Cook the potato in a microwave, an oven, or in boiling water until almost fork-tender (see Cooks' Note). Let cool completely. Using a paring knife, peel the potato, and then shred with a box grater.",
+        "In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and pepper. Add the cold butter and cut in using 2 knives, a pastry blender, potato masher, or your hands, until the dough resembles coarse crumbs the size of peas. Fold in the cheese, chives, and shredded potato.",
+        "Add the buttermilk and stir with a wooden spoon until the dough just comes together. It\u2019ll be sticky, but don\u2019t panic. Transfer to a well-floured work surface and knead a few times to smooth it out. Fold the dough onto itself about 4 times, turning clockwise after each fold. Pat the dough with your hands until it\u2019s about 3/4 inch thick.",
+        "Use a 2-inch round cookie or biscuit cutter to cut into rounds. Place the biscuits on the prepared baking pan just barely touching each other. Gather scraps and repeat patting and cutting (you should have 20).",
+        "Brush the biscuits with the melted butter, and bake until golden brown, 18 to 20 minutes. Let cool before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days."
+    ],
+    "ingredients": [
+        "1 medium baking potato, rinsed and dried",
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1/2 teaspoon coarsely ground black pepper",
+        "6 tablespoons very cold unsalted butter, diced, plus 2 tablespoons, melted",
+        "1/4 cup shredded white Cheddar cheese",
+        "2 tablespoons chopped chives",
+        "1 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Biscuit",
+        "Potato",
+        "Chive",
+        "Cheese",
+        "Cheddar"
+    ],
+    "title": "Baked-Potato Buttermilk Biscuits",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-potato-buttermilk-biscuits"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-casserole.json
new file mode 100644
index 000000000..e870ec0a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.",
+        "Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.",
+        "Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil.",
+        "Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes."
+    ],
+    "ingredients": [
+        "10 pounds red potatoes",
+        "2 pounds bacon",
+        "8 cups shredded sharp Cheddar cheese",
+        "4 cups processed cheese sauce",
+        "2 cups sour cream",
+        "2 cups mayonnaise",
+        "2 large onions, finely chopped",
+        "1 tablespoon minced chives",
+        "2 teaspoons salt",
+        "2 teaspoons ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Casserole",
+    "url": "http://allrecipes.com/recipe/222605/baked-potato-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-chip-nachos.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-chip-nachos.json
new file mode 100644
index 000000000..25938bc39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-chip-nachos.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.",
+        "Spread potato slices out on baking sheet. Coat with olive oil and salt.",
+        "Bake potatoes in the preheated oven until tops are golden and edges are crispy, 15 to 20 minutes.",
+        "Layer baked potatoes with Cheddar cheese; continue baking until cheese is melted, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "6 potatoes, peeled and thinly sliced",
+        "2 tablespoons olive oil",
+        "1 tablespoon salt",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Chip Nachos",
+    "url": "http://allrecipes.com/recipe/246518/baked-potato-chip-nachos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-chips-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-chips-chicken.json
new file mode 100644
index 000000000..f445b0665
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-chips-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat  oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.",
+        "In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.",
+        "Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.",
+        "Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon butter",
+        "1 cup self-rising flour",
+        "1 tablespoon garlic powder",
+        "2 tablespoons meat tenderizer",
+        "1 tablespoon salt",
+        "1 tablespoon ground black pepper",
+        "3 cups crushed potato chips (such as Lay's\u00ae)",
+        "1/2 cup olive oil",
+        "8 chicken tenders"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Chips Chicken",
+    "url": "http://allrecipes.com/recipe/214612/baked-potato-chips-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-dip-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-dip-ii.json
new file mode 100644
index 000000000..597c8cf52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-dip-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (8 ounce) container sour cream",
+        "1 (1 ounce) package ranch dressing mix",
+        "3 green onions, thinly sliced",
+        "1 cup shredded Cheddar cheese",
+        "2/3 (3 ounce) can real bacon bits"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Dip II",
+    "url": "http://allrecipes.com/recipe/218324/baked-potato-dip-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-dip.json
new file mode 100644
index 000000000..3b33e6318
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-dip.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately."
+    ],
+    "ingredients": [
+        "2  (16 ounce) containers sour cream",
+        "1 (3 ounce) can bacon bits",
+        "2 cups shredded Cheddar cheese",
+        "1 bunch green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Dip",
+    "url": "http://allrecipes.com/recipe/14857/baked-potato-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-latkes.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-latkes.json
new file mode 100644
index 000000000..f7b008026
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-latkes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.",
+        "Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).",
+        "Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.",
+        "Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool."
+    ],
+    "ingredients": [
+        "3 cups peeled and mashed baked potatoes",
+        "1 cup chopped white onion",
+        "1 tablespoon minced garlic",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon freshly ground multi-colored peppercorns",
+        "5 tablespoons all-purpose flour",
+        "2 eggs, whisked",
+        "2 cups extra-virgin olive oil, or as need for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Latkes",
+    "url": "http://allrecipes.com/recipe/236019/baked-potato-latkes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-pizza.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-pizza.json
new file mode 100644
index 000000000..34e627c1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-pizza.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.",
+        "Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.",
+        "Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan.",
+        "Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly.",
+        "Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes.",
+        "Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese.",
+        "Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting."
+    ],
+    "ingredients": [
+        "3 potatoes",
+        "6 slices bacon",
+        "1 (6.5 ounce) package pizza crust mix",
+        "1/2 cup water",
+        "1/4 cup olive oil",
+        "1 tablespoon butter, melted",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon dried Italian seasoning",
+        "1/2 cup sour cream",
+        "1/2 cup Ranch dressing",
+        "3 green onions, chopped",
+        "1 1/2 cups shredded mozzarella cheese",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Pizza",
+    "url": "http://allrecipes.com/recipe/222587/baked-potato-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad-i.json
new file mode 100644
index 000000000..3fc613899
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.",
+        "Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.",
+        "At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.",
+        "In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.",
+        "Bake for 1 hour in the preheated oven, until golden brown."
+    ],
+    "ingredients": [
+        "8 medium potatoes, sliced",
+        "1/2 pound sliced bacon",
+        "1 pound processed American cheese, sliced",
+        "1/2 onion, chopped",
+        "1 cup mayonnaise",
+        "salt and pepper to taste",
+        "1/4 cup black olives, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Salad I",
+    "url": "http://allrecipes.com/recipe/16568/baked-potato-salad-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad-ii.json
new file mode 100644
index 000000000..8a1ee760d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Add whole potatoes to large pot of boiling, salted water.  Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.",
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Peel and cube cooled potatoes, and transfer to a large bowl.  Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.",
+        "Place mixture in a lightly oiled 9x11 inch baking dish.  Top with the crumbled bacon and the olives.  Bake uncovered for 40 minutes."
+    ],
+    "ingredients": [
+        "8 potatoes",
+        "1/2 pound bacon",
+        "1/4 cup chopped onion",
+        "1 cup mayonnaise",
+        "1 pound processed American cheese, cubed",
+        "salt and pepper to taste",
+        "1/2 cup pitted and sliced green olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Salad II",
+    "url": "http://allrecipes.com/recipe/18406/baked-potato-salad-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad-with-dill.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad-with-dill.json
new file mode 100644
index 000000000..133c42c59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad-with-dill.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat over to 400 degrees F (200 degrees C).  Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender.  Remove from oven, let cool, and then chill until cold.",
+        "Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.",
+        "Whisk together the mayonnaise, lemon juice, mustard and curry powder.",
+        "Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "4 baking potatoes",
+        "4 ounces fresh bean sprouts",
+        "1/4 cup coarsely chopped walnuts",
+        "4 celery, thinly sliced",
+        "4 radishes, sliced",
+        "3 tablespoons chopped fresh dill weed",
+        "2 tablespoons chopped fresh parsley",
+        "1/3 cup mayonnaise",
+        "2 tablespoons lemon juice",
+        "4 teaspoons Dijon-style prepared mustard",
+        "1/4 teaspoon curry powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Salad with Dill",
+    "url": "http://allrecipes.com/recipe/14467/baked-potato-salad-with-dill/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad.json
new file mode 100644
index 000000000..6d688e684
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.",
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.",
+        "Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving."
+    ],
+    "ingredients": [
+        "4 pounds potatoes, peeled",
+        "15 slices bacon",
+        "1 (16 ounce) container reduced-fat sour cream",
+        "2 tablespoons mayonnaise",
+        "2 cups shredded Cheddar cheese",
+        "2 tablespoons dried chives",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Salad",
+    "url": "http://allrecipes.com/recipe/215624/baked-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-i.json
new file mode 100644
index 000000000..e801f6597
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.",
+        "In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.",
+        "Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted."
+    ],
+    "ingredients": [
+        "12 slices bacon",
+        "2/3 cup margarine",
+        "2/3 cup all-purpose flour",
+        "7 cups milk",
+        "4 large baked potatoes, peeled and cubed",
+        "4 green onions, chopped",
+        "1 1/4 cups shredded Cheddar cheese",
+        "1 cup sour cream",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Soup I",
+    "url": "http://allrecipes.com/recipe/12997/baked-potato-soup-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-ii.json
new file mode 100644
index 000000000..e7d1dd313
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Microwave potatoes until done.",
+        "While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.",
+        "Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served."
+    ],
+    "ingredients": [
+        "1/3 cup butter",
+        "1/3 cup all-purpose flour",
+        "4 cups skim milk",
+        "6 large baking potatoes, scrubbed",
+        "1 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Soup II",
+    "url": "http://allrecipes.com/recipe/13002/baked-potato-soup-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-iii.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-iii.json
new file mode 100644
index 000000000..b8290d397
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-iii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bake potatoes 1 hour in a 400 degree F (200 degree C) oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.",
+        "Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick.",
+        "Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately."
+    ],
+    "ingredients": [
+        "4 baking potatoes",
+        "2/3 cup butter",
+        "2/3 cup all-purpose flour",
+        "6 cups milk",
+        "1 cup chopped green onions",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "12 slices cooked bacon, crumbled",
+        "5 ounces shredded Cheddar cheese",
+        "1 (8 ounce) container sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Soup III",
+    "url": "http://allrecipes.com/recipe/17695/baked-potato-soup-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-iv.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-iv.json
new file mode 100644
index 000000000..d6a6069ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-iv.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.",
+        "Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.",
+        "Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve."
+    ],
+    "ingredients": [
+        "4 large potatoes, peeled and diced",
+        "8 cups water",
+        "1 (12 fluid ounce) can evaporated milk",
+        "16 ounces heavy cream",
+        "1/2 cup sour cream",
+        "3 tablespoons butter",
+        "1/2 teaspoon onion salt",
+        "1/2 teaspoon garlic powder",
+        "salt to taste",
+        "freshly ground pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Soup IV",
+    "url": "http://allrecipes.com/recipe/22897/baked-potato-soup-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-v.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-v.json
new file mode 100644
index 000000000..4d563efbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup-v.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).",
+        "In a large saucepan over medium heat, melt butter.  Stir in flour and cook about a minute.  Whisk in milk, a little at a time, stirring constantly until thickened.  Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese.  Cook until thoroughly heated.  Stir in sour cream and heat through.  Serve topped with remaining bacon, onions and cheese."
+    ],
+    "ingredients": [
+        "9 baking potatoes",
+        "2/3 cup butter",
+        "2/3 cup all-purpose flour",
+        "6 cups whole milk",
+        "1/2 tablespoon salt",
+        "1 teaspoon ground black pepper",
+        "1/2 cup bacon bits, divided",
+        "4 green onions, chopped",
+        "10 ounces shredded Cheddar cheese",
+        "1 (8 ounce) container sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato Soup V",
+    "url": "http://allrecipes.com/recipe/25665/baked-potato-soup-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup.json
new file mode 100644
index 000000000..ab3edbc7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-soup.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.",
+        "While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.",
+        "In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side."
+    ],
+    "ingredients": [
+        "4 large baking potatoes",
+        "6 bacon slices, plus crumbled cooked bacon, for serving",
+        "2/3 cup (11 tablespoons) butter",
+        "2/3 cup all-purpose flour",
+        "8 cups milk",
+        "5 ounces Cheddar, shredded, plus more for serving",
+        "2 teaspoons salt",
+        "1/2 teaspoon freshly ground pepper",
+        "2 green onions (scallions), finely chopped, plus more for serving",
+        "8 ounces sour cream, plus more for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Potato Soup",
+        "Vegetable Soup",
+        "Potato",
+        "Soup",
+        "Vegetable",
+        "Baked Potato",
+        "Main Dish Recipes"
+    ],
+    "title": "Baked Potato Soup",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/baked-potato-soup"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-wedges-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-wedges-recipe.json
new file mode 100644
index 000000000..f08183d0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-wedges-recipe.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.",
+        "Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve."
+    ],
+    "ingredients": [
+        "4 large baking potatoes, unpeeled",
+        "4 tablespoons good olive oil",
+        "1 1/2 teaspoons kosher salt",
+        "3/4 teaspoon freshly ground black pepper",
+        "1 teaspoon minced fresh garlic",
+        "1 teaspoon minced fresh rosemary leaves"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Baked Potato",
+        "Potato",
+        "Vegetable",
+        "Vegetarian",
+        "Meat"
+    ],
+    "title": "Baked Potato Wedges",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/baked-potato-wedges-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato-with-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato-with-mushrooms.json
new file mode 100644
index 000000000..11655ec1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato-with-mushrooms.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C).",
+        "Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.",
+        "Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt."
+    ],
+    "ingredients": [
+        "1 large baking potato",
+        "1 tablespoon unsalted butter",
+        "1/4 cup chopped onions",
+        "1/2 cup chopped mushrooms",
+        "salt to taste",
+        "2 tablespoons nonfat plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato with Mushrooms",
+    "url": "http://allrecipes.com/recipe/216768/baked-potato-with-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potato.json b/serverless-fleets/data/input/inferencing/recipes/baked-potato.json
new file mode 100644
index 000000000..7617b0dfe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potato.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Scrub the potato and prick it with a fork to prevent steam from building up and causing the potato to explode in your oven.",
+        "Bake for 1 1/2 hours."
+    ],
+    "ingredients": [
+        "1 baking potato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Potato",
+    "url": "http://allrecipes.com/recipe/16505/baked-potato/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-potatoes-with-rib-eye-steak-hash-231730.json b/serverless-fleets/data/input/inferencing/recipes/baked-potatoes-with-rib-eye-steak-hash-231730.json
new file mode 100644
index 000000000..71bfbd7b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-potatoes-with-rib-eye-steak-hash-231730.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour.",
+        "Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add bell peppers, onion, and jalape\u00f1os to skillet. Saut\u00e9 until peppers are soft and onion caramelizes, about 30 minutes.",
+        "Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped marjoram, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.",
+        "Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram."
+    ],
+    "ingredients": [
+        "4 large russet potatoes (each about 10 ounces)",
+        "Olive oil",
+        "Coarse kosher salt",
+        "1 10-ounce rib-eye steak, trimmed",
+        "2 tablespoons olive oil",
+        "2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips",
+        "1 large onion, halved, thinly sliced",
+        "2 red jalape\u00f1o chiles, halved, seeded, very thinly sliced crosswise",
+        "1 cup heavy whipping cream",
+        "2 teaspoons chopped fresh marjoram",
+        "4 teaspoons butter",
+        "Fresh marjoram sprigs (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Potato",
+        "Bake",
+        "Saut\u00e9",
+        "Meat",
+        "Steak",
+        "Bell Pepper",
+        "Winter"
+    ],
+    "title": "Baked Potatoes with Rib-Eye Steak Hash",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-potatoes-with-rib-eye-steak-hash-231730"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pretzels.json b/serverless-fleets/data/input/inferencing/recipes/baked-pretzels.json
new file mode 100644
index 000000000..6e938ceb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pretzels.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start.",
+        "When the cycle is complete remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.  Roll into a 14X9 inch rectangle. With a sharp knife, cut into eighteen 14X1/2 inch strips. Gently pull each strip into a rope 16 inches long. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets. DO NOT LET RISE.",
+        "Combine lightly beaten egg and 1tablespoon water; brush on pretzels.  Sprinkle with kosher salt.  Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!"
+    ],
+    "ingredients": [
+        "1 cup beer",
+        "1 tablespoon margarine",
+        "2 tablespoons white sugar",
+        "1 teaspoon salt",
+        "3 cups all-purpose flour",
+        "3/4 teaspoon active dry yeast",
+        "1 egg",
+        "1 tablespoon warm water (110 degrees F/45 degrees C)",
+        "2 tablespoons kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pretzels",
+    "url": "http://allrecipes.com/recipe/7062/baked-pretzels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-bread.json b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-bread.json
new file mode 100644
index 000000000..2296efc08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.",
+        "Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 1/4 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 cup solid pack pumpkin puree",
+        "1 cup packed brown sugar",
+        "1/2 cup buttermilk",
+        "1 egg",
+        "2 tablespoons butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pumpkin Bread",
+    "url": "http://allrecipes.com/recipe/6845/baked-pumpkin-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-custard-from-eagle-bran.json b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-custard-from-eagle-bran.json
new file mode 100644
index 000000000..bb8fb75a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-custard-from-eagle-bran.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.",
+        "Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.",
+        "Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving."
+    ],
+    "ingredients": [
+        "3 large eggs",
+        "1 cup 100% pure pumpkin",
+        "1 1/2 teaspoons pumpkin pie spice",
+        "1 (14 ounce) can EAGLE BRAND\u00ae Sweetened Condensed Milk",
+        "1 1/3 cups whole milk",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "Sweetened whipped cream",
+        "Ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pumpkin Custard from EAGLE BRAND\u00ae",
+    "url": "http://allrecipes.com/recipe/232887/baked-pumpkin-custard-from-eagle-bran/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-seeds.json b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-seeds.json
new file mode 100644
index 000000000..0fb44e671
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-seeds.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Mix pumpkin seeds, oil, and ranch dressing mix together in a bowl until seeds are evenly coated; spread onto a baking sheet.",
+        "Bake in the preheated oven until seeds are lightly browned, about 10 minutes."
+    ],
+    "ingredients": [
+        "2 cups raw pumpkin seeds, or to taste",
+        "1/4 cup vegetable oil",
+        "1 (1 ounce) package ranch dressing mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pumpkin Seeds",
+    "url": "http://allrecipes.com/recipe/234717/baked-pumpkin-seeds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-sweet-potato-and-coco.json b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-sweet-potato-and-coco.json
new file mode 100644
index 000000000..4b8271319
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-sweet-potato-and-coco.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.",
+        "Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.",
+        "Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.",
+        "Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk."
+    ],
+    "ingredients": [
+        "1 acorn squash",
+        "1 medium pumpkin",
+        "2 large sweet potatoes",
+        "2 (14 ounce) cans coconut milk",
+        "2 (14.5 ounce) cans chicken broth",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 lime, juiced",
+        "1 pinch ground ginger, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Pumpkin, Sweet Potato, and Coconut Milk Soup",
+    "url": "http://allrecipes.com/recipe/181328/baked-pumpkin-sweet-potato-and-coco/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-with-lemon-sauteed-greens-and-toasted-cumin-dressing-51137420.json b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-with-lemon-sauteed-greens-and-toasted-cumin-dressing-51137420.json
new file mode 100644
index 000000000..011a88d88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-pumpkin-with-lemon-sauteed-greens-and-toasted-cumin-dressing-51137420.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat the oven to 425\u00b0F/220\u00b0C. Put the pumpkin in a roasting pan with the onion and sage. Season and pour over the olive oil. Cook for around 30 minutes, or until the pumpkin is tender.",
+        "While the pumpkin is cooking, make your dressing. In a small frying pan on a medium heat, toast the cumin seeds. This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen. Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil. Put this into a pitcher or something and leave to the side, stirring in the cr\u00e8me fra\u00eeche just before serving.",
+        "Now, the greens. In a big frying pan, heat the olive oil and garlic. Throw in the greens and cook until tender, 5 to 10 minutes.",
+        "Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing."
+    ],
+    "ingredients": [
+        "2 pounds/1 kg pumpkin, seeded and chopped into coarse slices",
+        "1 large red onion, peeled and coarsely sliced",
+        "A few fresh sage leaves, coarsely torn",
+        "Salt and pepper",
+        "2 tablespoons olive oil",
+        "1 1/2 teaspoons cumin seeds or ground cumin",
+        "Juice of 1/2 lemon",
+        "1 tablespoon olive oil",
+        "1 teaspoon cr\u00e8me fra\u00eeche or sour cream",
+        "2 tablespoons olive oil",
+        "1 clove garlic, peeled and finely chopped",
+        "A handful of Swiss chard",
+        "A handful of curly kale"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Side",
+        "Bake",
+        "Vegetarian",
+        "Kale",
+        "Squash",
+        "Pumpkin",
+        "Fall",
+        "Winter",
+        "Chard",
+        "Lemon Juice",
+        "Cumin",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Pumpkin with Lemon, Saut\u00e9ed Greens, and Toasted Cumin Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-pumpkin-with-lemon-sauteed-greens-and-toasted-cumin-dressing-51137420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-radicchio-and-herbed-goat-cheese-1851.json b/serverless-fleets/data/input/inferencing/recipes/baked-radicchio-and-herbed-goat-cheese-1851.json
new file mode 100644
index 000000000..647fe379f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-radicchio-and-herbed-goat-cheese-1851.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Place radicchio in large shallow baking dish. Arrange goat cheese over. Heat oil in heavy small saucepan over medium heat. Add garlic and saut\u00e9 until golden, about 1 minute. Discard garlic. Add basil, marjoram and rosemary to oil. Season with pepper. Drizzle over goat cheese and radicchio. Bake until cheese begins to melt, about 15 minutes. Serve with bread slices."
+    ],
+    "ingredients": [
+        "2 medium heads radicchio,cut into 1/4 inch-thick strips",
+        "1/4 pound goat cheese, cut into 1/2-inch pieces",
+        "1/4 cup olive oil",
+        "1 garlic clove, flattened",
+        "1 teaspoon dried basil, crumbled",
+        "1 teaspoon dried marjoram, crumbled",
+        "1/2 teaspoon dried rosemary, crumbled",
+        "Pepper",
+        "Sliced Italian bread"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Herb",
+        "Vegetable",
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Goat Cheese",
+        "Summer",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Radicchio and Herbed Goat Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-radicchio-and-herbed-goat-cheese-1851"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ranch-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-ranch-chicken.json
new file mode 100644
index 000000000..0472e3e6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ranch-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.",
+        "Put bread crumbs and ranch dressing into separate bowls.",
+        "Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.",
+        "Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4459242.jpg",
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "2 cups dry bread crumbs",
+        "1 cup ranch-style salad dressing (such as Hidden Valley\u00ae Original Ranch\u00ae)",
+        "4  skinless, boneless chicken breast halves - lightly pounded to an even thickness"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ranch Chicken",
+    "url": "http://allrecipes.com/recipe/229486/baked-ranch-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-raspberry-custard.json b/serverless-fleets/data/input/inferencing/recipes/baked-raspberry-custard.json
new file mode 100644
index 000000000..6effca43a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-raspberry-custard.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.",
+        "Spread raspberries into the prepared pan and top with 1/4 cup white sugar.",
+        "Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.",
+        "Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes."
+    ],
+    "ingredients": [
+        "3 cups fresh raspberries",
+        "1/4 cup white sugar",
+        "1 1/2 cups whole milk",
+        "6 large eggs",
+        "1 1/4 cups white sugar",
+        "1 cup all-purpose flour",
+        "2 1/2 tablespoons unsalted butter, room temperature",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon kosher salt",
+        "1/4 cup coarse sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Raspberry Custard",
+    "url": "http://allrecipes.com/recipe/244303/baked-raspberry-custard/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ratatouille-with-cheese-custard-13124.json b/serverless-fleets/data/input/inferencing/recipes/baked-ratatouille-with-cheese-custard-13124.json
new file mode 100644
index 000000000..6611fc345
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ratatouille-with-cheese-custard-13124.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant, stirring frequently, until golden brown and tender, about 6 minutes. Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish or other shallow baking dish. Cook remaining eggplant in 2 tablespoons oil in same manner and add to dish.",
+        "In skillet cook onions, garlic, and red pepper flakes in remaining tablespoon oil over moderately low heat, stirring, until onions are softened. Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Stir in remaining ratatouille ingredients and simmer, stirring occasionally, 5 minutes. Season mixture with salt and additional pepper and spoon evenly over eggplant.",
+        "Preheat oven to 375\u00b0F.",
+        "In a 1 1/2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk in a stream and salt and pepper to taste. Bring sauce to boil, whisking constantly, and simmer, whisking, 2 minutes. Stir in Parmesan and remove pan from heat. In a heatproof bowl whisk yolks together and whisk in about one fourth of sauce. Whisk yolk mixture into remaining sauce.",
+        "Spoon custard over ratatouille. Ratatouille may be prepared up to this point 4 hours ahead and chilled, covered.",
+        "Bake ratatouille in middle of oven 45 minutes, or until custard is lightly browned. Cool ratatouille 10 minutes before serving."
+    ],
+    "ingredients": [
+        "5 tablespoons olive oil",
+        "1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inch cubes",
+        "2 medium onions, chopped fine",
+        "4 large garlic cloves, minced",
+        "1/4 teaspoon dried hot red pepper flakes",
+        "1 red bell pepper, cut into 1/2-inch pieces",
+        "1 yellow bell pepper, cut into 1/2-inch pieces",
+        "1 green bell pepper, cut into 1/2-inch pieces",
+        "1 pound vine-ripened tomatoes, seeded and chopped fine, or a 28-ounce can whole tomatoes, drained and chopped fine",
+        "1 cup cooked chick-peas, rinsed and drained if canned",
+        "2/3 cup packed fresh basil leaves, washed well, spun dry, and chopped",
+        "2/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped",
+        "1/4 teaspoon ground allspice",
+        "freshly ground black pepper to taste",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "1/3 cup all-purpose flour",
+        "2 cups milk",
+        "1/2 cup freshly Parmesan (about 2 ounces)",
+        "3 large egg yolks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pepper",
+        "Tomato",
+        "Bake",
+        "Vegetarian",
+        "Casserole/Gratin",
+        "Parmesan",
+        "Eggplant",
+        "Chickpea",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Baked Ratatouille with Cheese Custard",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-ratatouille-with-cheese-custard-13124"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ravioli.json b/serverless-fleets/data/input/inferencing/recipes/baked-ravioli.json
new file mode 100644
index 000000000..d5c90a0da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ravioli.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.",
+        "In large pot of boiling salted water cook the ravioli until done. Drain.",
+        "In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.",
+        "In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving."
+    ],
+    "ingredients": [
+        "2 (25 ounce) packages frozen cheese ravioli",
+        "4 (14.5 ounce) cans diced tomatoes with juice",
+        "4 (8 ounce) cans tomato sauce",
+        "1 onion, chopped",
+        "2 tablespoons Italian seasoning",
+        "1 teaspoon salt",
+        "1 cup water",
+        "16 ounces shredded mozzarella cheese",
+        "1/2 cup grated Parmesan cheese",
+        "2 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ravioli",
+    "url": "http://allrecipes.com/recipe/11913/baked-ravioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-red-snapper-with-avgolemono-106367.json b/serverless-fleets/data/input/inferencing/recipes/baked-red-snapper-with-avgolemono-106367.json
new file mode 100644
index 000000000..6e90c2bdd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-red-snapper-with-avgolemono-106367.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F.",
+        "Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish. Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan.",
+        "Arrange fish, skin sides up, in 1 layer on dill in pan and season with salt and pepper. Bake, uncovered, in middle of oven until fish is just cooked through, 10 to 20 minutes, depending on thickness of fillets. Transfer fish, skin sides up, to a platter and keep warm, loosely covered with foil.",
+        "Pour cooking liquid through a sieve into a bowl, pressing hard on solids. Discard solids and reserve 2/3 cup cooking liquid.",
+        "Whisk together egg yolk and lemon juice in a small bowl. Beat egg white with a clean whisk in a medium bowl until it just holds stiff peaks, then whisk in yolk mixture.",
+        "Pour egg mixture into a 2-quart heavy saucepan, then whisk in reserved cooking liquid. Cook sauce over moderately low heat, stirring constantly with a wooden spoon (it will be foamy), until it is thick enough to coat back of spoon and registers 170 to 175\u00b0F on an instant-read thermometer, 2 to 3 minutes. (Do not let boil.) Immediately pour sauce through a fine sieve into a bowl, then serve over fish."
+    ],
+    "ingredients": [
+        "2 large bunches fresh dill (1/2 pound)",
+        "2 cups water",
+        "1 cup bottled clam juice",
+        "1 medium onion, sliced",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon whole black peppercorns",
+        "1 Turkish bay leaf or 1/2 California bay leaf",
+        "6 (5-ounce) pieces red snapper fillets with skin",
+        "1 large egg, separated",
+        "1/4 cup fresh lemon juice",
+        "Special equipment: a 17- by 12- by 1-inch baking pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Wheat/Gluten-Free",
+        "Lemon",
+        "Snapper",
+        "Spring",
+        "Healthy",
+        "Dill",
+        "Gourmet"
+    ],
+    "title": "Baked Red Snapper with Avgolemono",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-red-snapper-with-avgolemono-106367"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-red-snapper-with-fennel-scented-tomato-sauce-2882.json b/serverless-fleets/data/input/inferencing/recipes/baked-red-snapper-with-fennel-scented-tomato-sauce-2882.json
new file mode 100644
index 000000000..0c96a38f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-red-snapper-with-fennel-scented-tomato-sauce-2882.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saut&;eacute; until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)",
+        "Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1/2 large onion, sliced",
+        "1 28-ounce can Italian plum tomatoes, drained",
+        "1/4 cup dry white wine",
+        "2 2 1/2 x 1-inch pieces orange peel (orange part only)",
+        "1/4 teaspoon fennel seeds",
+        "1/8 teaspoon dried crushed red pepper",
+        "Salt and pepper",
+        "2 3/4-inch-thick red snapper or other firm white fish fillets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Tomato",
+        "Bake",
+        "Quick & Easy",
+        "Snapper",
+        "Fennel",
+        "White Wine",
+        "Healthy"
+    ],
+    "title": "Baked Red Snapper with Fennel-Scented Tomato Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-red-snapper-with-fennel-scented-tomato-sauce-2882"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-red-snapper-with-tomato-orange-and-saffron-140.json b/serverless-fleets/data/input/inferencing/recipes/baked-red-snapper-with-tomato-orange-and-saffron-140.json
new file mode 100644
index 000000000..4c4f1fff6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-red-snapper-with-tomato-orange-and-saffron-140.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Combine first 7 ingredients in 9-inch square baking dish. Bake 15 minutes.",
+        "Top hot tomato mixture with snapper. Brush snapper with oil. Season with salt and pepper. Cover and bake until fish is just cooked through, approximately 20 minutes. Serve."
+    ],
+    "ingredients": [
+        "4 plum tomatoes, chopped",
+        "1/4 cup finely chopped onion",
+        "1/4 cup orange juice",
+        "3 tablespoons dry white wine",
+        "1 large garlic clove, minced",
+        "1 teaspoon grated orange peel",
+        "Pinch of saffron threads",
+        "12 ounces (2 small or 1 large) 3/4-inch-thick red snapper fillet",
+        "1 teaspoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Tomato",
+        "Bake",
+        "Valentine's Day",
+        "Low Fat",
+        "Wheat/Gluten-Free",
+        "Orange",
+        "Snapper",
+        "Saffron"
+    ],
+    "title": "Baked Red Snapper with Tomato, Orange and Saffron",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-red-snapper-with-tomato-orange-and-saffron-140"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rhubarb-with-raspberries-12293.json b/serverless-fleets/data/input/inferencing/recipes/baked-rhubarb-with-raspberries-12293.json
new file mode 100644
index 000000000..f8cffa9aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rhubarb-with-raspberries-12293.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat the oven to 350\u00b0F. In a blender pur\u00e9e the raspberries with the brown sugar and the water, strain the pur\u00e9e through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb. Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently after 15 minutes, for 30 minutes, or until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it with the ice cream or whipped cream."
+    ],
+    "ingredients": [
+        "1 1/3 cups raspberries (about 6 ounces)",
+        "3/4 cup firmly packed light brown sugar",
+        "1/4 cup very hot water",
+        "2 tablespoons unsalted butter, cut into bits",
+        "1/4 teaspoon vanilla extract",
+        "1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups)",
+        "vanilla ice cream or whipped cream as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Raspberry",
+        "Rhubarb",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Rhubarb with Raspberries",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-rhubarb-with-raspberries-12293"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rice-and-vegetables-in-broth.json b/serverless-fleets/data/input/inferencing/recipes/baked-rice-and-vegetables-in-broth.json
new file mode 100644
index 000000000..2f9048e61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rice-and-vegetables-in-broth.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth.  Mix well; cover.",
+        "Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking."
+    ],
+    "ingredients": [
+        "3/4 cup uncooked long-grain rice",
+        "1 tablespoon uncooked wild rice",
+        "1/4 cup uncooked brown rice",
+        "1/4 cup sliced fresh mushrooms",
+        "1/4 chopped fresh broccoli",
+        "1/4 cup chopped carrots",
+        "1/4 cup chopped red bell pepper",
+        "1/4 cup finely chopped onion",
+        "1 teaspoon salt",
+        "1 teaspoon dried onion flakes",
+        "1 teaspoon paprika",
+        "1/4 teaspoon black pepper",
+        "2 1/2 cups vegetable broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Rice and Vegetables in Broth",
+    "url": "http://allrecipes.com/recipe/23444/baked-rice-and-vegetables-in-broth/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rice-cake.json b/serverless-fleets/data/input/inferencing/recipes/baked-rice-cake.json
new file mode 100644
index 000000000..42d9c83f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rice-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix rice flour, 1 cup coconut, sugar, and baking powder together in a bowl. Whisk milk, oil, eggs, and vanilla extract together in a separate bowl; stir into flour mixture until well mixed. Fold red bean paste into rice mixture and pour into a 9x13-inch baking dish.",
+        "Bake in the preheated oven for 1 hour. Cool at room temperature for 15 minutes before serving. Garnish with about 1 tablespoon coconut."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package glutinous sweet rice flour",
+        "1 cup shredded coconut",
+        "3/4 cup white sugar",
+        "1 teaspoon baking powder",
+        "2 1/2 cups milk",
+        "3/4 cup oil",
+        "3 eggs, beaten",
+        "1 teaspoon vanilla extract",
+        "1 (8 ounce) can sweetened red bean paste",
+        "1 tablespoon shredded coconut, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Rice Cake",
+    "url": "http://allrecipes.com/recipe/242332/baked-rice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rice-cheese-and-vegetable-casserole-1823.json b/serverless-fleets/data/input/inferencing/recipes/baked-rice-cheese-and-vegetable-casserole-1823.json
new file mode 100644
index 000000000..5f9cd3f54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rice-cheese-and-vegetable-casserole-1823.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and saut\u00e9 until tender, about 8 minutes. Add corn and tomato and saut\u00e9 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup souffl\u00e9 dish.",
+        "Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) unsalted butter",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 1/2 cups frozen whole kernel corn, thawed",
+        "1 large tomato, seeded, chopped",
+        "3 cups cooked rice (about 1 cup raw)",
+        "2 cups grated Swiss cheese (about 6 ounces)",
+        "3 tablespoons whipping cream",
+        "1 tablespoon chopped fresh thyme or 1 teaspoon dried"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Rice",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Broil",
+        "Vegetarian",
+        "Corn",
+        "Swiss Cheese",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Rice, Cheese and Vegetable Casserole",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-rice-cheese-and-vegetable-casserole-1823"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rice-pudding-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-rice-pudding-recipe.json
new file mode 100644
index 000000000..1102aea8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rice-pudding-recipe.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1/2 cup long grain white rice",
+        "2 cups milk",
+        "1 cup light cream",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon orange zest",
+        "1/2 teaspoon cinnamon",
+        "2 tablespoons butter",
+        "1/4 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Rice Pudding",
+        "Pudding Recipes",
+        "Rice Recipes",
+        "Dairy Recipes",
+        "Grain Recipes"
+    ],
+    "title": "Baked Rice Pudding",
+    "url": "http://www.foodnetwork.com/recipes/baked-rice-pudding-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rice-pudding.json b/serverless-fleets/data/input/inferencing/recipes/baked-rice-pudding.json
new file mode 100644
index 000000000..3c8eda302
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rice-pudding.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins.  Pour into a 10x6x2 inch baking dish.",
+        "Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean."
+    ],
+    "ingredients": [
+        "1 cup uncooked white rice",
+        "2 cups water",
+        "3 eggs, beaten",
+        "2 cups milk",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon salt",
+        "1/3 cup raisins",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Rice Pudding",
+    "url": "http://allrecipes.com/recipe/9405/baked-rice-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rice-ross-fil-forn.json b/serverless-fleets/data/input/inferencing/recipes/baked-rice-ross-fil-forn.json
new file mode 100644
index 000000000..11e0ad05d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rice-ross-fil-forn.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat the olive oil in a skillet over medium heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.",
+        "Meanwhile, place the rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.",
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Remove the bay leaves from the sauce, and mix in the half-cooked rice. Stir in the basil, mint, eggs, and mozzarella cheese; season with salt and pepper. Transfer to a greased baking dish. Sprinkle Parmesan cheese over the top.",
+        "Bake for 40 minutes in the preheated oven, or until the rice is tender, and the liquid has been absorbed."
+    ],
+    "ingredients": [
+        "2 cups long grain white rice",
+        "1 tablespoon olive oil",
+        "1/2 pound lean ground beef",
+        "1 1/2 cups canned crushed tomatoes",
+        "1 1/4 cups chicken stock",
+        "3 bay leaves",
+        "salt and black pepper to taste",
+        "3 tablespoons chopped fresh basil leaves",
+        "1 tablespoon chopped fresh mint leaves",
+        "3 eggs",
+        "1 cup shredded mozzarella cheese",
+        "1/2 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Rice (Ross Fil-Forn)",
+    "url": "http://allrecipes.com/recipe/54576/baked-rice-ross-fil-forn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rice-with-leeks-and-bok-choy.json b/serverless-fleets/data/input/inferencing/recipes/baked-rice-with-leeks-and-bok-choy.json
new file mode 100644
index 000000000..c26592930
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rice-with-leeks-and-bok-choy.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.",
+        "Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute.  Add Swanson(R) Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.",
+        "Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "1 cup chopped leeks",
+        "6 ounces baby bella (crimini) or white mushrooms, sliced",
+        "1 1/4 cups uncooked long grain white rice",
+        "1/4 cup dry white wine",
+        "3 cups Swanson\u00ae Chicken Broth",
+        "3 cups chopped bok choy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Rice with Leeks and Bok Choy",
+    "url": "http://allrecipes.com/recipe/245105/baked-rice-with-leeks-and-bok-choy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-ham-tomatoes-and-feta-cheese-4597.json b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-ham-tomatoes-and-feta-cheese-4597.json
new file mode 100644
index 000000000..b30055b54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-ham-tomatoes-and-feta-cheese-4597.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.",
+        "Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer."
+    ],
+    "ingredients": [
+        "12 ounces rigatoni",
+        "1 1/2 cups diced ham (about 8 ounces)",
+        "4 large plum tomatoes, chopped",
+        "1 cup crumbled feta cheese",
+        "1 cup (packed) grated mozzarella cheese (about 4 ounces)",
+        "1 1/2 teaspoons dried thyme",
+        "1 cup whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Pasta",
+        "Tomato",
+        "Bake",
+        "Kid-Friendly",
+        "Ham"
+    ],
+    "title": "Baked Rigatoni with Ham, Tomatoes and Feta Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-rigatoni-with-ham-tomatoes-and-feta-cheese-4597"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-italian-sausage-a.json b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-italian-sausage-a.json
new file mode 100644
index 000000000..eb1d45695
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-italian-sausage-a.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.",
+        "Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt  and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.",
+        "Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.",
+        "Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned."
+    ],
+    "ingredients": [
+        "1 pound hot Italian sausage links",
+        "1 (16 ounce) package rigatoni pasta",
+        "1 (24 ounce) jar marinara sauce",
+        "1 bulb fennel, trimmed and thinly sliced",
+        "1 roasted red bell pepper, chopped",
+        "1/2 yellow onion, chopped",
+        "1/4 cup chopped fresh basil leaves",
+        "2 cloves garlic, minced",
+        "salt and pepper to taste",
+        "1 cup shredded mozzarella cheese",
+        "1/2 cup grated Parmesan cheese",
+        "1/2 cup grated Asiago cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Rigatoni with Italian Sausage and Fennel",
+    "url": "http://allrecipes.com/recipe/151061/baked-rigatoni-with-italian-sausage-a/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-pork-ragu-and-almonds-pasta-chi-civa-103056.json b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-pork-ragu-and-almonds-pasta-chi-civa-103056.json
new file mode 100644
index 000000000..ae6a7bd16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-pork-ragu-and-almonds-pasta-chi-civa-103056.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Work tomatoes with juice through food mill set over a large bowl, scraping pulp from underside into bowl. Discard seeds and other solids remaining in mill.",
+        "Preheat oven to 400\u00b0F.",
+        "Cook onion in 3 tablespoons oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened. Add pork and saut\u00e9 over moderately high heat, stirring and breaking up lumps, until lightly browned, 3 to 5 minutes. Stir together tomato paste and water and stir into pork. Simmer until most of tomato paste is absorbed, about 2 minutes, then add tomatoes, sugar, cinnamon, pepper, and 1 tablespoon sea salt. Simmer, uncovered, stirring occasionally, until reduced to about 4 cups, about 30 minutes.",
+        "While pork rag\u00f9 simmers, bring 6 quarts water to a boil with 2 tablespoons oil and remaining 2 tablespoons sea salt in an 8-quart pot for rigatoni. Toast almonds in a shallow baking pan in middle of oven until fragrant and a few shades darker, 8 to 10 minutes. Immediately sprinkle nuts with extract, tossing. Cool and coarsely chop.",
+        "Reduce oven temperature to 375\u00b0F.",
+        "Stir together bread crumbs and remaining tablespoon oil in a small heavy skillet and cook over low heat, stirring, until deep golden, 10 to 15 minutes. Transfer to a small bowl.",
+        "Cook rigatoni in boiling water, stirring occasionally, until just al dente, then drain. Toss pasta with about 1/2 cup of liquid from rag\u00f9 in a large bowl. Spread a thin coating of rag\u2039 in bottom of a lightly oiled 13- by 9- by 2-inch baking dish, then spread half of rigatoni over it. Top with half of almonds, half of remaining rag\u00f9, half of bread crumbs, and half of cheese. Repeat layers with remaining ingredients and bake until edges are lightly browned, about 20 minutes."
+    ],
+    "ingredients": [
+        "35-oz can Italian plum tomatoes, including juice",
+        "1 medium onion, finely chopped",
+        "6 tablespoons extra-virgin olive oil",
+        "3/4 lb ground pork",
+        "1 tablespoon tomato paste",
+        "1/4 cup water",
+        "2 teaspoons sugar",
+        "1/8 teaspoon cinnamon",
+        "1/2 teaspoon black pepper",
+        "3 tablespoons fine sea salt",
+        "1 1/8 cups whole almonds with skins (6 oz)",
+        "1/2 teaspoon almond extract",
+        "1/2 cup fresh bread crumbs",
+        "1 lb rigatoni",
+        "3/4 cup grated Pecorino Romano cheese (2 oz)",
+        "Special equipment: a food mill fitted with disk with smallest holes (1 mm)",
+        "Garnish: 2 tablespoons chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Onion",
+        "Pasta",
+        "Pork",
+        "Tomato",
+        "Saut\u00e9",
+        "Mardi Gras",
+        "Dinner",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Baked Rigatoni with Pork Rag\u00f9 and Almonds (Pasta Chi Civa)",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-rigatoni-with-pork-ragu-and-almonds-pasta-chi-civa-103056"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-roasted-eggplant-and-tomato-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-roasted-eggplant-and-tomato-recipe.json
new file mode 100644
index 000000000..39f942dda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-roasted-eggplant-and-tomato-recipe.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F.",
+        "Prepare oven-dried tomatoes:",
+        "Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours.",
+        "Prepare the garlic:",
+        "Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature.",
+        "Preheat oven to 375 degrees F.",
+        "Prepare the eggplant:",
+        "Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes.",
+        "Prepare the pasta:",
+        "In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until \"al dente\" or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside.",
+        "Assemble and bake dish:",
+        "Raise oven temperature to 425 degrees F.",
+        "In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed among the pasta but that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper.",
+        "Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "3 Roma tomatoes",
+        "Sea salt and fresh ground black pepper",
+        "4 sprigs fresh thyme",
+        "2 ounces olive oil, plus 2 cups olive oil, plus extra for drizzling",
+        "2 heads garlic, cloves peeled",
+        "2 Italian eggplants",
+        "1/4 pound dried rigatoni",
+        "2 scallions, cut into 1/4-inch slices",
+        "1 bunch fresh basil, leaves only",
+        "1 cup fresh ricotta cheese",
+        "1/4 cup grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Roasted Tomato",
+        "Roasted Vegetable",
+        "Roasting",
+        "Tomato",
+        "Vegetable",
+        "Vegetarian",
+        "Italian",
+        "Pasta Recipes",
+        "Cheese",
+        "Ricotta",
+        "Eggplant Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Baked Rigatoni with Roasted Eggplant and Tomato",
+    "url": "http://www.foodnetwork.com/recipes/baked-rigatoni-with-roasted-eggplant-and-tomato-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-sausage-and-mushrooms-231288.json b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-sausage-and-mushrooms-231288.json
new file mode 100644
index 000000000..11e77efe8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rigatoni-with-sausage-and-mushrooms-231288.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.",
+        "Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; saut\u00e9 until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)",
+        "Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)",
+        "Preheat oven to 375\u00b0F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese."
+    ],
+    "ingredients": [
+        "4 ounces dried porcini mushrooms",
+        "4 cups hot water",
+        "4 tablespoons olive oil",
+        "4 large onions, finely chopped",
+        "5 pounds hot Italian sausages, casings removed",
+        "4 pounds button mushrooms, sliced",
+        "4 teaspoons chopped fresh rosemary",
+        "2 cups dry white wine",
+        "4 bay leaves",
+        "2 14-ounce cans beef broth",
+        "4 cups half and half",
+        "4 pounds rigatoni",
+        "6 cups freshly grated Parmesan cheese",
+        "Additional grated Parmesan cheese",
+        "Fresh rosemary sprigs (for garnish)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Pasta",
+        "Pork",
+        "Bake",
+        "Christmas",
+        "Casserole/Gratin",
+        "Sausage",
+        "White Wine",
+        "Winter",
+        "Family Reunion"
+    ],
+    "title": "Baked Rigatoni with Sausage and Mushrooms",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-rigatoni-with-sausage-and-mushrooms-231288"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-roast-beef-and-provolone-tea-sliders-on-everything-buns.json b/serverless-fleets/data/input/inferencing/recipes/baked-roast-beef-and-provolone-tea-sliders-on-everything-buns.json
new file mode 100644
index 000000000..b426c1eca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-roast-beef-and-provolone-tea-sliders-on-everything-buns.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Butter the bottom of a 13-by-9-inch baking dish.",
+        "Stir together the melted butter, poppy seeds, sesame seeds, dried garlic, dried onion and 1 teaspoon salt.",
+        "Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish. Layer the shaved roast beef on top, then the crispy onions, then a layer of provolone, then top with layer of pickles. Place the top section of the rolls on the sandwich stacks. Stir the spiced butter and then liberally brush over the tops of the rolls until entirely coated.",
+        "Bake, uncovered, until the cheese is ooey gooey and the tops of the rolls are golden brown, 15 to 20 minutes. Cut into sliders with a large chef's knife."
+    ],
+    "ingredients": [
+        "1 1/2 sticks (12 tablespoons) butter, melted, plus additional for buttering baking dish",
+        "1 tablespoon poppy seeds",
+        "1 tablespoon sesame seeds",
+        "3/4 teaspoon dried minced garlic",
+        "1/2 tablespoon dried minced onion",
+        "Pretzel salt or kosher salt",
+        "1 package Hawaiian sweet rolls",
+        "1 1/2 pounds shaved rare roast beef from the deli counter, preferably a premium brand like Boar's Head",
+        "2 cups crispy French-fried onions",
+        "1 pound sliced\u00a0sharp provolone",
+        "1 cup spicy pickle rounds"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Roast Beef",
+        "Beef",
+        "Meat",
+        "Roast Recipes",
+        "Sandwich",
+        "Cheese",
+        "Provolone Recipes",
+        "Appetizer",
+        "Snack"
+    ],
+    "title": "Baked Roast Beef and Provolone \"Tea\" Sliders on Everything Buns",
+    "url": "http://www.foodnetwork.com/recipes/jeff-mauro/baked-roast-beef-and-provolone-tea-sliders-on-everything-buns"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-rosa-maria-fries.json b/serverless-fleets/data/input/inferencing/recipes/baked-rosa-maria-fries.json
new file mode 100644
index 000000000..f7e729b88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-rosa-maria-fries.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 425 degrees F (220 degrees C). Spray a large baking sheet with cooking spray.",
+        "Place whole potatoes into a covered dish; cook in microwave on High for 4 minutes. Allow to cool slightly before cutting each potato into 8 to 10 wedges.",
+        "Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Spread the wedges in a single layer onto the prepared baking sheet.",
+        "Bake the potatoes in the preheated oven for 10 minutes. Spray the wedges with the cooking spray, turn, and spray again with the cooking spray. Continue baking until golden brown, about 12 minutes more.",
+        "Stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. Serve hot."
+    ],
+    "ingredients": [
+        "olive oil cooking spray",
+        "4 russet potatoes",
+        "1 tablespoon olive oil",
+        "1 tablespoon chopped fresh rosemary",
+        "1 1/2 teaspoons dried thyme leaves",
+        "1 teaspoon garlic powder",
+        "1/2 teaspoon dried oregano leaves",
+        "1/2 teaspoon dried parsley",
+        "1/2 teaspoon ground sage",
+        "1/2 teaspoon cracked black pepper",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Rosa Maria Fries",
+    "url": "http://allrecipes.com/recipe/214475/baked-rosa-maria-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-round-steak-in-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/baked-round-steak-in-barbeque-sauce.json
new file mode 100644
index 000000000..1e745da71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-round-steak-in-barbeque-sauce.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.",
+        "Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more."
+    ],
+    "ingredients": [
+        "5 pounds round steak - cut into 1 inch strips",
+        "2 tablespoons vegetable oil",
+        "1 clove garlic, minced",
+        "3/4 cup distilled white vinegar",
+        "1 tablespoon white sugar",
+        "1/2 cup ketchup",
+        "1 teaspoon dry mustard",
+        "1 teaspoon paprika",
+        "1 teaspoon salt",
+        "1/8 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Round Steak in Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/84014/baked-round-steak-in-barbeque-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salami.json b/serverless-fleets/data/input/inferencing/recipes/baked-salami.json
new file mode 100644
index 000000000..7b3236975
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salami.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.",
+        "Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through.  Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.",
+        "Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices."
+    ],
+    "ingredients": [
+        "1 (2 pound) whole salami, casing removed",
+        "1 cup brown sugar",
+        "1 (16 ounce) bottle prepared barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Salami",
+    "url": "http://allrecipes.com/recipe/213203/baked-salami/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-fillets-dijon.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-fillets-dijon.json
new file mode 100644
index 000000000..798134296
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-fillets-dijon.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.",
+        "Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.",
+        "Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork."
+    ],
+    "ingredients": [
+        "4 (4 ounce) fillets salmon",
+        "3 tablespoons prepared Dijon-style mustard",
+        "salt and pepper to taste",
+        "1/4 cup Italian-style dry bread crumbs",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Salmon Fillets Dijon",
+    "url": "http://allrecipes.com/recipe/22538/baked-salmon-fillets-dijon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-i.json
new file mode 100644
index 000000000..b65815680
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.",
+        "In a large pan, add enough water to just cover the bottom of the pan.  Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.",
+        "In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.",
+        "Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky."
+    ],
+    "ingredients": [
+        "1 cup brown rice",
+        "2 1/2 cups water",
+        "1 pound salmon fillet",
+        "1/4 cup orange juice",
+        "1 teaspoon dried dill weed",
+        "1 teaspoon dried rosemary",
+        "1 teaspoon dried basil",
+        "1 teaspoon dry mustard",
+        "1 teaspoon lemon pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Salmon I",
+    "url": "http://allrecipes.com/recipe/21185/baked-salmon-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-ii.json
new file mode 100644
index 000000000..9022d49b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.",
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork."
+    ],
+    "ingredients": [
+        "2 cloves garlic, minced",
+        "6 tablespoons light olive oil",
+        "1 teaspoon dried basil",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 tablespoon lemon juice",
+        "1 tablespoon fresh parsley, chopped",
+        "2 (6 ounce) fillets salmon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Salmon II",
+    "url": "http://allrecipes.com/recipe/34746/baked-salmon-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-steak.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-steak.json
new file mode 100644
index 000000000..8f7846229
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-steak.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.",
+        "Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.",
+        "Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "2 salmon steaks",
+        "1 tablespoon garlic salt, or to taste",
+        "1 tablespoon onion salt, or to taste",
+        "1 tablespoon paprika, or to taste",
+        "1 1/2 teaspoons ground black pepper, or to taste",
+        "1 1/2 teaspoons salt, or to taste",
+        "1 tablespoon chopped chives",
+        "2 teaspoons chopped fresh thyme",
+        "4 leaves fresh spinach",
+        "1/4 cup Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Salmon Steak",
+    "url": "http://allrecipes.com/recipe/229357/baked-salmon-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-basil-and-lemon-thy.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-basil-and-lemon-thy.json
new file mode 100644
index 000000000..ee1e900af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-basil-and-lemon-thy.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.",
+        "Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.",
+        "Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.",
+        "Top salmon with herb mixture, forming a crust.",
+        "Set Panasonic Countertop Induction Oven to \"Auto Cook\". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil, divided",
+        "1 1/3 pounds salmon fillet",
+        "salt and ground black pepper to taste",
+        "1 pound fresh asparagus, trimmed",
+        "2 cloves garlic",
+        "1/3 cup grated Parmesan cheese",
+        "1/3 cup chopped fresh basil",
+        "1 tablespoon lemon juice",
+        "1 tablespoon fresh lemon thyme",
+        "1 lemon, zested",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 cup fresh bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Salmon with Basil and Lemon Thyme Crust",
+    "url": "http://allrecipes.com/recipe/256636/baked-salmon-with-basil-and-lemon-thy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-coconut-crust.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-coconut-crust.json
new file mode 100644
index 000000000..d3bedd7c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-coconut-crust.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees.",
+        "Place salmon fillets on a non-stick baking pan. Brush juice on salmon.",
+        "In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.",
+        "Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown."
+    ],
+    "ingredients": [
+        "4 (4 ounce) salmon fillets, skin removed",
+        "1 tablespoon lime or lemon juice",
+        "1/2 cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs",
+        "1/4 cup flaked sweetened coconut",
+        "Salt and freshly ground pepper, to taste",
+        "Cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Salmon with Coconut Crust",
+    "url": "http://allrecipes.com/recipe/86708/baked-salmon-with-coconut-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-cranberry-thyme-crust-107479.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-cranberry-thyme-crust-107479.json
new file mode 100644
index 000000000..0b87d6898
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-cranberry-thyme-crust-107479.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Oil baking sheet. Sprinkle salmon with salt and pepper. Place skin side down on sheet. Combine panko, cranberries, onion, 2 tablespoons melted butter, thyme, and lemon peel in medium bowl; blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining melted butter. Bake until topping is golden and salmon is just opaque in center, about 20 minutes."
+    ],
+    "ingredients": [
+        "4 6- to 7-ounce salmon fillets",
+        "3/4 cup panko (Japanese breadcrumbs) or fresh breadcrumbs",
+        "1/4 cup dried cranberries, chopped",
+        "1/4 cup chopped green onion",
+        "3 tablespoons butter, melted",
+        "2 tablespoons chopped fresh thyme",
+        "2 teaspoons grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fish",
+        "Bake",
+        "Christmas",
+        "Cranberry",
+        "Salmon",
+        "Winter"
+    ],
+    "title": "Baked Salmon with Cranberry-Thyme Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-salmon-with-cranberry-thyme-crust-107479"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-honey-mustard-sauce.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-honey-mustard-sauce.json
new file mode 100644
index 000000000..74dfc025a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-honey-mustard-sauce.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.",
+        "Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.",
+        "Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce."
+    ],
+    "ingredients": [
+        "Four 6- to 7-ounce salmon fillets, skin-on",
+        "1/2 cup low-fat mayonnaise",
+        "1/4 cup Dijon mustard",
+        "1/4 cup honey",
+        "2 tablespoons finely chopped chives, plus additional for garnish",
+        "Kosher salt and freshly ground white pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baked Fish",
+        "Baked Salmon",
+        "Fish",
+        "Salmon",
+        "Honey Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Baked Salmon with Honey Mustard Sauce",
+    "url": "http://www.foodnetwork.com/recipes/valerie-bertinelli/baked-salmon-with-honey-mustard-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-mustard-crumb-crust-2536.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-mustard-crumb-crust-2536.json
new file mode 100644
index 000000000..e55802874
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-mustard-crumb-crust-2536.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place vinegar, sugar and both mustards in blender. With machine running, slowly pour in oil and blend until medium-thick sauce forms. (Can be made 1 day ahead. Chill.)",
+        "Preheat oven to 375\u00b0F. Lightly grease 13 x 9-inch baking dish. Arrange salmon in prepared dish, skin side down. Season with dried thyme, salt and pepper. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.",
+        "Using large spatula as aid, transfer salmon fillets to platter. Serve, passing remaining mustard sauce separately."
+    ],
+    "ingredients": [
+        "2 tablespoons plus 1 teaspoon distilled white vinegar",
+        "2 tablespoons sugar",
+        "2 tablespoons Dijon mustard",
+        "1 1/2 teaspoons dry mustard",
+        "1/3 cup vegetable oil",
+        "4 6- to 7-ounce salmon fillets",
+        "Dried thyme",
+        "1 cup fresh French breadcrumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Mustard",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Fall",
+        "Pennsylvania"
+    ],
+    "title": "Baked Salmon with Mustard-Crumb Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-salmon-with-mustard-crumb-crust-2536"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-mustard-dill-sauce-5459.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-mustard-dill-sauce-5459.json
new file mode 100644
index 000000000..0a6ada61f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-mustard-dill-sauce-5459.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.",
+        "Preheat oven to 400\u00b0F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce."
+    ],
+    "ingredients": [
+        "1 cup sour cream",
+        "1/3 cup chopped fresh dill",
+        "3 tablespoons finely chopped onion",
+        "2 tablespoons Dijon mustard",
+        "1 1 1/2-pound center-cut salmon fillet with skin",
+        "2 teaspoons minced garlic"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Bake",
+        "Low Carb",
+        "Dinner",
+        "Salmon",
+        "Summer",
+        "Dill",
+        "New Jersey",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Salmon with Mustard-Dill Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-salmon-with-mustard-dill-sauce-5459"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-tropical-rice.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-tropical-rice.json
new file mode 100644
index 000000000..ef7b41998
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon-with-tropical-rice.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13  baking dish.",
+        "Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.",
+        "Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.",
+        "Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.",
+        "Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top."
+    ],
+    "ingredients": [
+        "2 tablespoons cracked coriander seed",
+        "1 tablespoon packed brown sugar",
+        "1 teaspoon lemon-pepper seasoning",
+        "1 (1 pound) fillet fresh salmon",
+        "1 tablespoon melted butter",
+        "2 cups cooked white or brown rice",
+        "1 mango, peeled, pitted and diced",
+        "1 tablespoon finely chopped fresh cilantro",
+        "1 teaspoon grated fresh lemon peel"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Salmon with Tropical Rice",
+    "url": "http://allrecipes.com/recipe/143313/baked-salmon-with-tropical-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-salmon.json b/serverless-fleets/data/input/inferencing/recipes/baked-salmon.json
new file mode 100644
index 000000000..063fa4162
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-salmon.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Line a baking dish with enough aluminum foil to be able to fold over ingredients.",
+        "Stir together the tomato, mushrooms, onion, and scallions in a bowl; spread into the bottom of the prepared dish. Lay the salmon fillets over the mixture. Season with salt and pepper. Dot the salmon with the butter. Arrange the lemon slices atop the butter pieces. Fold the foil over the salmon, and press edges together to seal.",
+        "Bake in the preheated oven until the fish flakes easily with a fork, about 1 hour."
+    ],
+    "ingredients": [
+        "1 tomato, chopped",
+        "1 (4 ounce) can sliced mushrooms, drained",
+        "1 large onion, minced",
+        "2 scallions, chopped",
+        "2 (1 pound) fillets salmon",
+        "salt and pepper to taste",
+        "2 tablespoons butter, cut up (optional)",
+        "1 lemon, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Salmon",
+    "url": "http://allrecipes.com/recipe/212920/baked-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-scalloped-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/baked-scalloped-potatoes.json
new file mode 100644
index 000000000..cd12ec24f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-scalloped-potatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Grease a 2 quart casserole dish.",
+        "Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions.  The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.",
+        "Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve."
+    ],
+    "ingredients": [
+        "6 large peeled, cubed potatoes",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 1/4 cups milk",
+        "1 onion, diced",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Scalloped Potatoes",
+    "url": "http://allrecipes.com/recipe/18346/baked-scalloped-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-scallops-with-herbed-breadcrumb-topping-5916.json b/serverless-fleets/data/input/inferencing/recipes/baked-scallops-with-herbed-breadcrumb-topping-5916.json
new file mode 100644
index 000000000..b20ff2427
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-scallops-with-herbed-breadcrumb-topping-5916.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Melt butter in heavy medium skillet. Brush 10-inch-diameter glass pie dish with some of butter. Place scallops in single layer in prepared dish. Sprinkle with salt and pepper. Add breadcrumbs and garlic to remaining butter in skillet. Stir over medium heat until crumbs are crisp, about 5 minutes. Mix in parsley and tarragon. Top scallops with crumb mixture.",
+        "Bake scallops until topping is golden and scallops are opaque in center, about 10 minutes. Serve with lemon wedges."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) butter",
+        "12 ounces bay scallops",
+        "1 cup fresh breadcrumbs made from crustless French bread",
+        "1 large garlic clove, minced",
+        "2 tablespoons chopped fresh parsley",
+        "1 tablespoon chopped fresh tarragon",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Bake",
+        "Quick & Easy",
+        "Scallop"
+    ],
+    "title": "Baked Scallops with Herbed Breadcrumb Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-scallops-with-herbed-breadcrumb-topping-5916"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-scallops.json b/serverless-fleets/data/input/inferencing/recipes/baked-scallops.json
new file mode 100644
index 000000000..d31184627
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-scallops.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.",
+        "Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.",
+        "Bake in pre-heated oven until scallops are firm, about 20 minutes."
+    ],
+    "ingredients": [
+        "4 tablespoons butter, melted",
+        "1 1/2 pounds bay scallops, rinsed and drained",
+        "1/2 cup seasoned dry bread crumbs",
+        "1 teaspoon onion powder",
+        "1 teaspoon garlic powder",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon dried parsley",
+        "3 cloves garlic, minced",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Scallops",
+    "url": "http://allrecipes.com/recipe/18234/baked-scallops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-scrod-seviche-salad-11935.json b/serverless-fleets/data/input/inferencing/recipes/baked-scrod-seviche-salad-11935.json
new file mode 100644
index 000000000..7fa7b8e3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-scrod-seviche-salad-11935.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "In a large greased jelly-roll pan arrange the scrod fillets in one layer and brush them with the additional oil. Bake the fish in the middle of a preheated 400\u00b0F. oven for 15 to 20 minutes, or until it just flakes, transfer it to a bowl, and flake it into small pieces.",
+        "In another bowl whisk together the citrus juices, the remaining 2 tablespoons oil, the mustard, the Tabasco, the vinegar, the salt, the onion, the scallions, the garlic, the coriander, and pepper to taste, add the fish, and toss the salad well. Line 6 plates with the lettuce, divide the salad among the plates, and serve it with the toast."
+    ],
+    "ingredients": [
+        "four 6- to 8-ounce scrod fillets, seasoned with salt and pepper",
+        "2 tablespoons olive oil plus additional for brushing the fish",
+        "1/2 cup fresh orange juice",
+        "1/2 cup fresh lemon juice",
+        "1/4 cup fresh lime juice",
+        "1 teaspoon Dijon-style mustard",
+        "1 teaspoon Tabasco, or to taste",
+        "1 tablespoon white-wine vinegar",
+        "1 teaspoon salt",
+        "1 1/2 cups minced red onion",
+        "the white and pale green parts of 6 scallions, minced",
+        "1 tablespoon minced garlic",
+        "1/3 cup finely chopped fresh coriander",
+        "lettuce for lining the plates",
+        "slices of French or Italian bread, toasted, as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Citrus",
+        "Fish",
+        "Onion",
+        "Bake",
+        "Low Cal",
+        "Lunch",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Scrod \"Seviche\" Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-scrod-seviche-salad-11935"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sea-bass-in-herbed-salt-crust-10048.json b/serverless-fleets/data/input/inferencing/recipes/baked-sea-bass-in-herbed-salt-crust-10048.json
new file mode 100644
index 000000000..3c924f7d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sea-bass-in-herbed-salt-crust-10048.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Rinse sea bass under cold water and pat dry inside and out. Sprinkle cavity of bass with 1/2 teaspoon tarragon and pepper.",
+        "With a sharp knife trim ends of lemon to expose flesh and, standing lemon on one end, cut from top to bottom to remove peel and pitch. Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity.",
+        "Preheat oven to 450\u00b0F. and lightly oil a baking pan.",
+        "In a bowl, whisk together remaining 2 tablespoons tarragon, coarse salt, and flour. Stir in 1 cup warm water plus additional as necessary to form a slightly stiff paste (paste should resemble wet sand).",
+        "Arrange bass in oiled pan. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered).",
+        "Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. To serve,lift bass in pieces off bones and discard bones. Lift out remaining bass. Serve bass with lemon wedges."
+    ],
+    "ingredients": [
+        "a 2-pound sea bass, cleaned, leaving head and tail intact",
+        "2 tablespoons plus 1/2 teaspoon dried tarragon, crumbled",
+        "1/4 teaspoon freshly ground black pepper",
+        "1 lemon",
+        "3 1/2 cups coarse salt (about 1 1/4 pounds)",
+        "1 1/2 cups all-purpose flour",
+        "1 cup warm water plus additional if necessary",
+        "Accompaniment: lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Herb",
+        "Bake",
+        "Lemon",
+        "Bass",
+        "Tarragon",
+        "Gourmet"
+    ],
+    "title": "Baked Sea Bass in Herbed Salt Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-sea-bass-in-herbed-salt-crust-10048"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sea-bass-with-walnut-breadcrumb-crust-and-lemon-dill-sauce-15676.json b/serverless-fleets/data/input/inferencing/recipes/baked-sea-bass-with-walnut-breadcrumb-crust-and-lemon-dill-sauce-15676.json
new file mode 100644
index 000000000..2efb09bda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sea-bass-with-walnut-breadcrumb-crust-and-lemon-dill-sauce-15676.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.",
+        "Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce."
+    ],
+    "ingredients": [
+        "4 6-ounce sea bass fillets",
+        "1 cup fresh breadcrumbs made from crustless French bread",
+        "3/4 cup walnuts (about 3 ounces)",
+        "2 tablespoons (1/4 stick) unsalted butter, melted",
+        "2 tablespoons prepared horseradish",
+        "1 1/2 tablespoons whole grain Dijon mustard",
+        "1/4 cup finely grated Parmesan cheese (about 3/4 ounce)",
+        "2 tablespoons minced fresh parsley",
+        "4 teaspoons olive oil",
+        "Lemon-Dill Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Fish",
+        "Mustard",
+        "Nut",
+        "Broil",
+        "Horseradish",
+        "Parmesan",
+        "Walnut",
+        "Bass",
+        "Winter"
+    ],
+    "title": "Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-sea-bass-with-walnut-breadcrumb-crust-and-lemon-dill-sauce-15676"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-seafood-au-gratin.json b/serverless-fleets/data/input/inferencing/recipes/baked-seafood-au-gratin.json
new file mode 100644
index 000000000..21cef629e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-seafood-au-gratin.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.",
+        "In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.",
+        "In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.",
+        "Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately."
+    ],
+    "ingredients": [
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 cup butter, divided",
+        "1 cup all-purpose flour, divided",
+        "1 pound fresh crabmeat",
+        "4 cups water",
+        "1 pound fresh shrimp, peeled and deveined",
+        "1/2 pound small scallops",
+        "1/2 pound flounder fillets",
+        "3 cups milk",
+        "1 cup shredded sharp Cheddar cheese",
+        "1 tablespoon distilled white vinegar",
+        "1 teaspoon Worcestershire sauce",
+        "1/2 teaspoon salt",
+        "1 pinch ground black pepper",
+        "1 dash hot pepper sauce",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Seafood Au Gratin",
+    "url": "http://allrecipes.com/recipe/12765/baked-seafood-au-gratin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sesame-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-sesame-chicken.json
new file mode 100644
index 000000000..904755724
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sesame-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.",
+        "Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons soy sauce",
+        "1/4 cup toasted sesame seeds",
+        "2 tablespoons all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 pinch ground black pepper",
+        "4 skinless, boneless chicken breast halves",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sesame Chicken",
+    "url": "http://allrecipes.com/recipe/19126/baked-sesame-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-shells-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-shells-recipe.json
new file mode 100644
index 000000000..6e2a4a5aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-shells-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.",
+        "Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.",
+        "Preheat the oven to 400 degrees F.",
+        "Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve."
+    ],
+    "ingredients": [
+        "Salt",
+        "1 pound medium or large shell pasta (not stuffing shells)",
+        "2 tablespoons extra-virgin olive oil",
+        "1 onion, chopped",
+        "2 to 3 garlic cloves, finely chopped",
+        "1 (10-ounce) box frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel",
+        "Freshly grated nutmeg",
+        "Freshly ground black pepper",
+        "2 tablespoons butter",
+        "1 (28-ounce) can Italian tomatoes",
+        "1/2 cup roughly chopped fresh basil leaves, 10 to 12 leaves",
+        "1 cup ricotta cheese",
+        "1 cup grated Parmigiano-Reggiano",
+        "1/2 pound ball fresh mozzarella cheese, cut into 1/2-inch dice"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Italian",
+        "Pasta Recipes",
+        "Cheese",
+        "Mozzarella Recipes"
+    ],
+    "title": "Baked Shells",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/baked-shells-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-shrimp-scampi.json b/serverless-fleets/data/input/inferencing/recipes/baked-shrimp-scampi.json
new file mode 100644
index 000000000..452a15cdc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-shrimp-scampi.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.",
+        "Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.",
+        "Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).",
+        "When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.",
+        "Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes."
+    ],
+    "ingredients": [
+        "1 pound large shrimp, peeled and deveined",
+        "1 cup unsalted butter",
+        "1/4 cup white wine",
+        "2 tablespoons lemon juice",
+        "2 tablespoons dried parsley",
+        "1 teaspoon cayenne pepper",
+        "2 tablespoons minced garlic",
+        "1/2 cup Italian-seasoned bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Shrimp Scampi",
+    "url": "http://allrecipes.com/recipe/229959/baked-shrimp-scampi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-shrimp-toasts-108879.json b/serverless-fleets/data/input/inferencing/recipes/baked-shrimp-toasts-108879.json
new file mode 100644
index 000000000..e42446356
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-shrimp-toasts-108879.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute. Add mirin, soy sauce, and salt (omit salt if making ahead; see cooks' note, below) and simmer, stirring, 15 seconds. Transfer marinade to a bowl and cool to room temperature.",
+        "Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.",
+        "Put oven rack in upper third of oven and preheat oven to 350\u00b0F.",
+        "Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice. Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total. Remove bread from oven but leave on baking sheet.",
+        "Immediately increase oven temperature to 475\u00b0F.",
+        "Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely. Make sure oven temperature has reached 475\u00b0F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes. Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.",
+        "Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total. Cut each strip into 4 pieces. Serve toasts warm or at room temperature.",
+        "*Available at Asian markets and some supermarkets."
+    ],
+    "ingredients": [
+        "4 teaspoons minced garlic",
+        "1 tablespoon minced peeled fresh ginger",
+        "1 tablespoon vegetable oil",
+        "1 tablespoon mirin*",
+        "2 teaspoons soy sauce",
+        "1/2 teaspoon salt",
+        "3/4 pound medium shrimp in shell (31 to 35 per pound), peeled, deveined, and cut into 1/2-inch pieces",
+        "3 tablespoons chopped fresh cilantro",
+        "1 (9- by 4-inch) white Pullman loaf, unsliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wine",
+        "Garlic",
+        "Ginger",
+        "Shellfish",
+        "Bake",
+        "Christmas",
+        "Cocktail Party",
+        "Shrimp",
+        "Winter",
+        "Cilantro",
+        "Gourmet"
+    ],
+    "title": "Baked Shrimp Toasts",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-shrimp-toasts-108879"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-shrimp-with-feta-and-tomato.json b/serverless-fleets/data/input/inferencing/recipes/baked-shrimp-with-feta-and-tomato.json
new file mode 100644
index 000000000..5a25c1a12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-shrimp-with-feta-and-tomato.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.",
+        "Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.",
+        "Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 tablespoon minced garlic",
+        "1 1/2 pounds large shrimp, peeled and deveined",
+        "1/4 teaspoon crushed red pepper flakes",
+        "3/4 teaspoon dried oregano",
+        "Salt to taste",
+        "1/4 cup chopped fresh parsley",
+        "3/4 cup dry vermouth",
+        "1 (14.5 ounce) can diced tomatoes",
+        "4 ounces crumbled feta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Shrimp with Feta and Tomato",
+    "url": "http://allrecipes.com/recipe/132927/baked-shrimp-with-feta-and-tomato/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sloppy-joe-egg-rolls.json b/serverless-fleets/data/input/inferencing/recipes/baked-sloppy-joe-egg-rolls.json
new file mode 100644
index 000000000..6bad47901
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sloppy-joe-egg-rolls.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.",
+        "Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until turkey is completely browned, 5 to 7 minutes.",
+        "Stir sloppy joe sauce into the turkey and onion mixture; simmer until slightly thickened, about 5 minutes. Remove skillet from heat and stir Cheddar cheese into the turkey mixture until melted.",
+        "Lay an egg roll wrapper onto a flat surface. Spoon about 2 tablespoons of the turkey mixture down the center of the wrapper making a line that reaches to within an inch of 2 opposing corners. Fold the near corners over the filling so the points overlap the filling. Fold one of the remaining corners over the filling and roll to form a log. Repeat filling and rolling with remaining filling and wrappers until all filling is used. Brush olive oil over the rolls to coat and arrange onto the prepared baking sheet.",
+        "Bake rolls in the preheated oven until lightly browned and crispy, 12 to 15 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1254112.jpg",
+    "ingredients": [
+        "cooking spray",
+        "1 pound ground turkey",
+        "1 small onion, diced (optional)",
+        "1 (15 ounce) can sloppy joe sauce",
+        "1 cup shredded Cheddar cheese (optional)",
+        "14  egg roll wrappers (such as Nasoya\u00ae), or as needed",
+        "\u2153 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sloppy Joe Egg Rolls",
+    "url": "http://allrecipes.com/recipe/238119/baked-sloppy-joe-egg-rolls/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-slow-cooker-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-slow-cooker-chicken.json
new file mode 100644
index 000000000..f0bdf05d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-slow-cooker-chicken.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.",
+        "Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.",
+        "Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear."
+    ],
+    "ingredients": [
+        "1 (2 to 3 pound) whole chicken",
+        "salt and pepper to taste",
+        "1 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Slow Cooker Chicken",
+    "url": "http://allrecipes.com/recipe/8647/baked-slow-cooker-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-smoked-ham-with-mango-238005.json b/serverless-fleets/data/input/inferencing/recipes/baked-smoked-ham-with-mango-238005.json
new file mode 100644
index 000000000..323716265
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-smoked-ham-with-mango-238005.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Arrange rack in bottom third of oven and preheat to 350\u00b0F.",
+        "Trim any tough rind and fat from ham, leaving 1/4-inch-thick layer of fat. Transfer ham to roasting pan. Scatter onions and mangos around pan and pour nectar over ham. Cover pan tightly with foil and bake 2 hours. Remove foil, increase oven temperature to 400\u00b0F, and continue to bake, basting with pan juices occasionally, until ham is lightly browned and mangos and onions are very tender, 30 to 45 additional minutes.",
+        "Transfer ham to carving board. Using slotted spoon, transfer mangos and onions to medium bowl and keep warm. Transfer pan juices to small saucepan and set over moderate heat. Simmer, uncovered, until slightly thickened and reduced, about 5 minutes.",
+        "Slice ham and arrange on platter. Garnish with mangos and onions and serve, accompanied by pan juices."
+    ],
+    "ingredients": [
+        "1 (10-pound) fully cooked bone-in smoked ham (shank end), room temperature",
+        "4 medium onions, peeled and quartered",
+        "2 large or 3 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes",
+        "1 cup mango or peach nectar or juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Fruit",
+        "Onion",
+        "Pork",
+        "Bake",
+        "Easter",
+        "Peach",
+        "Mango",
+        "Ham"
+    ],
+    "title": "Baked Smoked Ham with Mango",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-smoked-ham-with-mango-238005"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-smores-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-smores-dip.json
new file mode 100644
index 000000000..959bd047e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-smores-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Break chocolate bars into a saucepan over low heat. Add milk. Heat, stirring constantly, until chocolate is melted, about 5 minutes. Pour into 8-1/2x6-1/2-inch casserole dish. Arrange marshmallows over melted chocolate.",
+        "Bake dip in the preheated oven until marshmallows are golden brown, 4 to 7 minutes.",
+        "Serve dip with graham crackers."
+    ],
+    "ingredients": [
+        "6 (1.5 ounce) bars milk chocolate candy bars (such as Hershey's\u00ae)",
+        "2 tablespoons milk",
+        "12 marshmallows",
+        "2 (4.8 ounce) packages graham crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked S'mores Dip",
+    "url": "http://allrecipes.com/recipe/247223/baked-smores-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-snapper-with-chilies-ginger-an.json b/serverless-fleets/data/input/inferencing/recipes/baked-snapper-with-chilies-ginger-an.json
new file mode 100644
index 000000000..39dd12980
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-snapper-with-chilies-ginger-an.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Line a roasting pan with aluminum foil.",
+        "Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.",
+        "Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.",
+        "Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve."
+    ],
+    "ingredients": [
+        "1 (1 1/2 pound) whole red snapper, cleaned and scaled",
+        "1/2 cup fresh basil leaves",
+        "2 tablespoons peanut oil",
+        "2 tablespoons fish sauce",
+        "2 cloves garlic, minced",
+        "1 teaspoon minced fresh ginger",
+        "2 red chile peppers, sliced diagonally",
+        "1 yellow bell pepper, seeded and diced",
+        "1 tablespoon brown sugar",
+        "1 tablespoon rice vinegar",
+        "2 tablespoons water",
+        "2 tomatoes, seeded and sliced",
+        "5 leaves basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Snapper with Chilies, Ginger and Basil",
+    "url": "http://allrecipes.com/recipe/161985/baked-snapper-with-chilies-ginger-an/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-snapper-with-citrus-and-ginger.json b/serverless-fleets/data/input/inferencing/recipes/baked-snapper-with-citrus-and-ginger.json
new file mode 100644
index 000000000..b8216b4d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-snapper-with-citrus-and-ginger.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.",
+        "Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over."
+    ],
+    "ingredients": [
+        "1 (3 pound) whole red snapper, cleaned and scaled",
+        "3 1/2 tablespoons grated fresh ginger root",
+        "3 green onions, chopped",
+        "1 tomato, seeded and diced",
+        "1 lime",
+        "1/3 cup soy sauce",
+        "1 lemon",
+        "1/2 teaspoon sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Snapper with Citrus and Ginger",
+    "url": "http://allrecipes.com/recipe/135511/baked-snapper-with-citrus-and-ginger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-snapper-with-mandarin-oranges.json b/serverless-fleets/data/input/inferencing/recipes/baked-snapper-with-mandarin-oranges.json
new file mode 100644
index 000000000..cb5341af1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-snapper-with-mandarin-oranges.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (225 degrees C).",
+        "Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.",
+        "Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/506728.jpg",
+    "ingredients": [
+        "4 (4 ounce) fillets red snapper",
+        "2 mandarin oranges, juiced",
+        "2 tablespoons fresh lime juice",
+        "1 tablespoon brown sugar",
+        "2 tablespoons soy sauce",
+        "1 teaspoon sesame oil",
+        "1 pinch red pepper flakes",
+        "2 teaspoons finely chopped fresh ginger",
+        "2 mandarin oranges - peeled and chopped",
+        "1/3 cup unsalted cashews, roughly chopped",
+        "2 green onions, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Snapper with Mandarin Oranges, Cashews and Ginger",
+    "url": "http://allrecipes.com/recipe/105063/baked-snapper-with-mandarin-oranges/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sockeye-salmon-with-bell-peppers-and-capers-231455.json b/serverless-fleets/data/input/inferencing/recipes/baked-sockeye-salmon-with-bell-peppers-and-capers-231455.json
new file mode 100644
index 000000000..9846a61f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sockeye-salmon-with-bell-peppers-and-capers-231455.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "1. Char the peppers, skin them, split them, and remove their core and seeds. Cut them into strips less than an inch wide and 1 1/2 -inch long. You can prepare the peppers early the same day that you are making the fish for dinner.",
+        "2. Turn on the oven to 375\u00b0.",
+        "3. Wash the fish in cold water and pat it dry with paper towels.",
+        "4. Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon down in the pan, skin side facing down if you have long fillets. Distribute all around the salmon the peppers, capers, and the whole peeled garlic cloves. Sprinkle with a liberal quantity of salt and freshly ground black pepper. Pour the remaining olive oil over the fish. Put the dish in the preheated oven and cook for 16 minutes. Let it settle for a few minutes before serving."
+    ],
+    "ingredients": [
+        "2 red bell peppers and 1 yellow",
+        "2 pounds wild salmon, preferably cut as a long fillet, not steaks",
+        "3 tablespoons extra virgin olive oil",
+        "2 tablespoons capers, drained and rinsed in cold water if packed in vinegar OR if packed in salt, rinsed, soaked in cold water for 10 minutes, then rinsed again; if their size is much larger than nonpareils, cut them up a little bit",
+        "4 whole peeled garlic cloves",
+        "Fine sea salt",
+        "Black pepper ground fresh from the mill"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Pepper",
+        "Bake",
+        "Seafood",
+        "Salmon",
+        "Bell Pepper"
+    ],
+    "title": "Baked Sockeye Salmon with Bell Peppers and Capers",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-sockeye-salmon-with-bell-peppers-and-capers-231455"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-soy-lemon-chops.json b/serverless-fleets/data/input/inferencing/recipes/baked-soy-lemon-chops.json
new file mode 100644
index 000000000..e0def972f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-soy-lemon-chops.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.",
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place marinated pork chops in a roasting pan, and bake in  preheated oven for 35 to 40 minutes, basting meat often with marinade."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "1 tablespoon Worcestershire sauce",
+        "4 cloves garlic, minced",
+        "2 tablespoons lemon juice",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon vegetable oil",
+        "4 pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Soy Lemon Chops",
+    "url": "http://allrecipes.com/recipe/40352/baked-soy-lemon-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-casserole.json
new file mode 100644
index 000000000..624d6a03f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.",
+        "Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.",
+        "Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.",
+        "Bake until hot in the center, about 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "12 ounces spaghetti",
+        "4 eggs, beaten",
+        "2/3 cup Parmesan cheese",
+        "2 tablespoons butter",
+        "1 cup cottage cheese, or more to taste",
+        "1 (28 ounce) jar spaghetti sauce",
+        "1 cup shredded mozzarella cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti Casserole",
+    "url": "http://allrecipes.com/recipe/240285/baked-spaghetti-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-corn.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-corn.json
new file mode 100644
index 000000000..bed78c9bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-corn.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.",
+        "Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked."
+    ],
+    "ingredients": [
+        "1 cup broken dry spaghetti",
+        "1 (15.25 ounce) can whole kernel corn",
+        "1 cup shredded Cheddar cheese",
+        "1 (15 ounce) can cream-style corn",
+        "1/4 cup margarine, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti Corn",
+    "url": "http://allrecipes.com/recipe/25888/baked-spaghetti-corn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-from-borden-cheese.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-from-borden-cheese.json
new file mode 100644
index 000000000..7f8ab1087
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-from-borden-cheese.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Cook spaghetti according to package directions.",
+        "Heat butter in a large non-stick skillet over medium-high heat until hot. Saut\u00e9 onion and pepper until tender. Add ground beef and cook until beef has browned, drain.",
+        "Stir in tomatoes, mushrooms, olives and oregano. Bring to a boil and reduce heat to medium. Simmer for 10 minutes.",
+        "Place half of spaghetti in the prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of Cheddar cheese. Repeat layers. Combine soup with 1/2 cup water; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30 to 35 minutes or until thoroughly heated."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4023530.jpg",
+    "ingredients": [
+        "1 (16 ounce) package spaghetti, cooked and drained",
+        "1 cup chopped onion",
+        "1 cup chopped green bell pepper",
+        "1 tablespoon butter",
+        "1 pound ground beef",
+        "1 (28 ounce) can tomatoes with liquid, chopped",
+        "1 (4 ounce) can mushrooms, drained",
+        "1 (2.25 ounce) can sliced ripe olives, drained",
+        "2 cups Borden\u00ae Shredded Mild Cheddar Cheese",
+        "1 (10.75 ounce) can condensed cream of mushroom soup, undiluted",
+        "Grated Parmesan cheese",
+        "2 teaspoons dried oregano"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti from Borden&reg; Cheese",
+    "url": "http://allrecipes.com/recipe/255680/baked-spaghetti-from-borden-cheese/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-i.json
new file mode 100644
index 000000000..e4fd6e8d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-i.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.",
+        "In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.",
+        "Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2592&h=1357&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F41166.jpg",
+    "ingredients": [
+        "12 ounces spaghetti",
+        "1 cup chopped onions",
+        "1 cup chopped green bell peppers",
+        "1 pound lean ground beef",
+        "1 (16 ounce) can diced tomatoes",
+        "1 (4.5 ounce) can mushrooms, drained",
+        "1 teaspoon dried oregano",
+        "2 cups shredded mild Cheddar cheese",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "\u00bc cup water",
+        "\u00bc cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti I",
+    "url": "http://allrecipes.com/recipe/11905/baked-spaghetti-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-ii.json
new file mode 100644
index 000000000..ef21ef73c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.",
+        "In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.",
+        "Bake in preheated oven for 20 to 30 minutes; serve."
+    ],
+    "ingredients": [
+        "1 pound spaghetti",
+        "1 pound lean ground beef",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "2 cloves garlic, chopped",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 1/2 cups water",
+        "1 (10.75 ounce) can condensed tomato soup",
+        "2 cups shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti II",
+    "url": "http://allrecipes.com/recipe/18009/baked-spaghetti-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-iii.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-iii.json
new file mode 100644
index 000000000..753b33b64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-iii.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large skillet over medium heat, heat olive oil.  Saute garlic and onions in oil until tender.  Stir in tomato paste, black pepper, cumin, thyme, tomato juice, water, ketchup and salt.  Reduce heat to low, and simmer 15 minutes.",
+        "While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Stir the cooked pasta into the sauce.  Stir in 1 cup of the shredded mozzarella.  Pour all into a 9x13 inch baking dish.  Top with the remaining mozzarella, sliced olives and bell pepper.",
+        "Bake in preheated oven 20 to 30 minutes, until hot and bubbly."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F165157.jpg",
+    "ingredients": [
+        "1 pound spaghetti",
+        "\u00bc cup olive oil",
+        "2 cloves garlic, minced",
+        "3  onions, chopped",
+        "1 tablespoon tomato paste",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon ground cumin",
+        "1 teaspoon dried thyme",
+        "4  tomatoes, juiced",
+        "1 cup water",
+        "\u00bc cup ketchup",
+        "1 pinch salt",
+        "2 cups shredded mozzarella cheese, divided",
+        "1 (2 ounce) can black olives, drained",
+        "1  green bell pepper, sliced in rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti III",
+    "url": "http://allrecipes.com/recipe/22152/baked-spaghetti-iii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-squash-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-squash-casserole.json
new file mode 100644
index 000000000..bac332f4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-squash-casserole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Pierce spaghetti squash in several places with a knife. Microwave on medium-high, rotating every 5 minutes, until tender, 10 to 15 minutes. Remove from microwave. Let cool until easily handled, 5 to 10 minutes.",
+        "Cut squash in half and scoop out seeds. Scrape insides of squash into spaghetti strands with a fork. Transfer to the greased baking dish.",
+        "Pour tomatoes, 3/4 cup Parmesan cheese, oregano, basil, garlic, and salt over spaghetti squash; mix well. Sprinkle remaining 1/4 cup Parmesan cheese on top.",
+        "Bake in the preheated oven until golden and bubbly, 45 to 60 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 spaghetti squash",
+        "2 (14.5 ounce) cans chopped tomatoes",
+        "1 cup grated Parmesan cheese, divided",
+        "1/4 cup chopped fresh oregano",
+        "1/4 cup chopped fresh basil",
+        "2 cloves garlic, chopped",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti Squash Casserole",
+    "url": "http://allrecipes.com/recipe/254415/baked-spaghetti-squash-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-squash-lasagna-style.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-squash-lasagna-style.json
new file mode 100644
index 000000000..11d64cc38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-squash-lasagna-style.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.",
+        "Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.",
+        "Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.",
+        "Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.",
+        "Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts."
+    ],
+    "ingredients": [
+        "1 spaghetti squash, halved lengthwise and seeded",
+        "1 onion, chopped",
+        "2 tablespoons minced garlic",
+        "2 (14 ounce) cans stewed tomatoes",
+        "1 tablespoon dried basil",
+        "1 cube vegetable bouillon",
+        "black pepper to taste",
+        "1 (15 ounce) can black olives, chopped",
+        "1 cup shredded mozzarella cheese",
+        "1 cup shredded Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti Squash Lasagna Style",
+    "url": "http://allrecipes.com/recipe/43742/baked-spaghetti-squash-lasagna-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-squash-with-beef-and.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-squash-with-beef-and.json
new file mode 100644
index 000000000..fa9fa1fa5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-squash-with-beef-and.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.",
+        "Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.",
+        "In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.",
+        "Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.",
+        "Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted."
+    ],
+    "ingredients": [
+        "1 spaghetti squash, halved and seeded",
+        "1 pound ground beef",
+        "1/2 cup diced green bell pepper",
+        "1/2 cup diced red bell pepper",
+        "1/4 cup diced red onion",
+        "1 clove garlic, chopped",
+        "1 (14.5 ounce) can Italian-style diced tomatoes, drained",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon dried basil",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "2 1/4 cups shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti Squash with Beef and Veggies",
+    "url": "http://allrecipes.com/recipe/72143/baked-spaghetti-squash-with-beef-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-with-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-with-chicken.json
new file mode 100644
index 000000000..da9c9e92f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-with-chicken.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.",
+        "Preheat oven to 375  degrees F (190 degrees C).  Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.",
+        "While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.",
+        "Bake in preheated oven for 20 minutes, or until cheese is melted. Serve."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "2 bay leaves",
+        "1 1/2 tablespoons Italian seasoning",
+        "1 teaspoon chopped garlic",
+        "salt and pepper to taste",
+        "4 skinless, boneless chicken breast halves",
+        "1 green bell pepper, chopped",
+        "1/2 onion, chopped",
+        "1 head broccoli, cut into florets",
+        "8 fresh mushrooms, sliced",
+        "1 pound uncooked spaghetti",
+        "5 ounces shredded Colby-Monterey Jack cheese",
+        "1 (16 ounce) jar spaghetti sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti with Chicken",
+    "url": "http://allrecipes.com/recipe/18350/baked-spaghetti-with-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-with-venison.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-with-venison.json
new file mode 100644
index 000000000..5943c7d39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti-with-venison.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.",
+        "Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.",
+        "Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.",
+        "Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package angel hair pasta",
+        "2 tablespoons olive oil",
+        "1 pound cubed lean venison",
+        "1 small onion, diced",
+        "1 bell pepper, diced",
+        "1 (6 ounce) can tomato paste",
+        "2 (15 ounce) cans tomato sauce",
+        "1 teaspoon garlic salt",
+        "1 1/2 teaspoons dried dill",
+        "1 1/2 teaspoons dried marjoram",
+        "1 1/2 teaspoons Italian seasoning",
+        "4 ounces shredded Mozzarella cheese",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti with Venison",
+    "url": "http://allrecipes.com/recipe/126934/baked-spaghetti-with-venison/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti.json b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti.json
new file mode 100644
index 000000000..a0f9aad6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spaghetti.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.",
+        "Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.",
+        "Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.",
+        "Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "1 (16 ounce) package spaghetti",
+        "1 pound ground beef",
+        "1  onion, chopped",
+        "1 (32 ounce) jar meatless spaghetti sauce",
+        "\u00bd teaspoon seasoned salt",
+        "2  eggs",
+        "\u2153 cup grated Parmesan cheese",
+        "5 tablespoons butter, melted",
+        "2 cups small curd cottage cheese, divided",
+        "4 cups shredded mozzarella cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spaghetti",
+    "url": "http://allrecipes.com/recipe/222582/baked-spaghetti/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spiced-butternut-squash-with-apples-and-maple-syrup-15643.json b/serverless-fleets/data/input/inferencing/recipes/baked-spiced-butternut-squash-with-apples-and-maple-syrup-15643.json
new file mode 100644
index 000000000..248b573f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spiced-butternut-squash-with-apples-and-maple-syrup-15643.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.",
+        "Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.",
+        "Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350\u00b0F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve."
+    ],
+    "ingredients": [
+        "1/2 cup (1 stick) butter",
+        "3/4 cup pure maple syrup",
+        "1/4 cup apple juice",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon salt",
+        "3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices",
+        "4 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Apple",
+        "Spice",
+        "Butternut Squash",
+        "Fall",
+        "Maple Syrup"
+    ],
+    "title": "Baked Spiced Butternut Squash with Apples and Maple Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-spiced-butternut-squash-with-apples-and-maple-syrup-15643"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spiced-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-spiced-chicken.json
new file mode 100644
index 000000000..745276e91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spiced-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.",
+        "Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.",
+        "Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1 tablespoon mild paprika",
+        "1 tablespoon dried parsley",
+        "2 teaspoons brown sugar",
+        "1 teaspoon dry mustard powder",
+        "2 teaspoons salt",
+        "1 teaspoon black pepper",
+        "1 (3 1/2) pound whole chicken, cut into pieces",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spiced Chicken",
+    "url": "http://allrecipes.com/recipe/167120/baked-spiced-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spinach-and-egg-white-muffins.json b/serverless-fleets/data/input/inferencing/recipes/baked-spinach-and-egg-white-muffins.json
new file mode 100644
index 000000000..42155bb08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spinach-and-egg-white-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.",
+        "Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.",
+        "Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.",
+        "Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 tablespoons olive oil",
+        "2 cups fresh spinach, or to taste",
+        "12 egg whites",
+        "2 egg yolks",
+        "1 tablespoon grated Parmesan cheese",
+        "1 tablespoon shredded Mexican cheese blend",
+        "1 teaspoon garlic powder",
+        "1/4 teaspoon sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spinach and Egg White Muffins",
+    "url": "http://allrecipes.com/recipe/256952/baked-spinach-and-egg-white-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spinach-artichoke-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-spinach-artichoke-dip.json
new file mode 100644
index 000000000..69a869374
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spinach-artichoke-dip.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.",
+        "Bake for 15 to 20 minutes, or until hot and bubbly."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package frozen chopped spinach, thawed",
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1/2 cup grated Parmesan cheese",
+        "1 cup shredded mozzarella cheese",
+        "1/4 teaspoon ground white pepper",
+        "1 teaspoon lemon juice",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spinach Artichoke Dip",
+    "url": "http://allrecipes.com/recipe/14799/baked-spinach-artichoke-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-spinach.json b/serverless-fleets/data/input/inferencing/recipes/baked-spinach.json
new file mode 100644
index 000000000..173d83345
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-spinach.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.",
+        "Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.",
+        "Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1225&h=641&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1080576.jpg",
+    "ingredients": [
+        "1\u2009\u00bc pounds spinach",
+        "\u00bc cup all-purpose flour",
+        "3  eggs, beaten",
+        "\u00be cup shredded Cheddar cheese",
+        "\u00bd cup dried bread crumbs",
+        "2 tablespoons chopped fresh parsley (optional)",
+        "\u00bc cup butter, melted",
+        "1 cup milk",
+        "\u00bd teaspoon salt",
+        "\u215b teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Spinach",
+    "url": "http://allrecipes.com/recipe/13916/baked-spinach/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-split-chicken-breast.json b/serverless-fleets/data/input/inferencing/recipes/baked-split-chicken-breast.json
new file mode 100644
index 000000000..74ce7ebfc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-split-chicken-breast.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C)."
+    ],
+    "ingredients": [
+        "2 large bone-in chicken breast halves with skin",
+        "1/4 cup extra-virgin olive oil",
+        "1/2 teaspoon garlic, minced",
+        "1/2 teaspoon coarse sea salt",
+        "1/2 teaspoon cracked black pepper",
+        "1/4 teaspoon dried rosemary",
+        "1/4 teaspoon dried basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Split Chicken Breast",
+    "url": "http://allrecipes.com/recipe/231449/baked-split-chicken-breast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-squash-and-maple-syrup.json b/serverless-fleets/data/input/inferencing/recipes/baked-squash-and-maple-syrup.json
new file mode 100644
index 000000000..a3dc6e464
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-squash-and-maple-syrup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.",
+        "In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.",
+        "Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve."
+    ],
+    "ingredients": [
+        "3 1/2 pounds butternut squash",
+        "1/4 cup butter",
+        "1/2 cup diced onion",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 cup chicken stock",
+        "1/3 cup real maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Squash and Maple Syrup",
+    "url": "http://allrecipes.com/recipe/13730/baked-squash-and-maple-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-squash-with-orange-garlic-and-parsley-879.json b/serverless-fleets/data/input/inferencing/recipes/baked-squash-with-orange-garlic-and-parsley-879.json
new file mode 100644
index 000000000..092ab4fb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-squash-with-orange-garlic-and-parsley-879.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Finely chop parsley, orange peel and garlic together. Arrange squash in 13 x 9 x 2-inch glass baking dish. Drizzle oil over squash. Sprinkle with parsley mixture, salt and pepper. Cover with foil. Bake squash until tender, about 45 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup fresh Italian parsley",
+        "2 2 x 1/2-inch strips orange peel (orange part only)",
+        "2 garlic cloves",
+        "2 small acorn or butternut squash, seeded, cut into 1-inch-wide slices",
+        "2 teaspoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Herb",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Orange",
+        "Butternut Squash",
+        "Vegan"
+    ],
+    "title": "Baked Squash with Orange, Garlic and Parsley",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-squash-with-orange-garlic-and-parsley-879"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-apple.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-apple.json
new file mode 100644
index 000000000..745d8cd61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-apple.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom.  In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.",
+        "Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.",
+        "Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork."
+    ],
+    "ingredients": [
+        "1 apple",
+        "1 teaspoon ground cinnamon",
+        "1 pinch ground nutmeg",
+        "1 tablespoon white sugar",
+        "2 tablespoons cream cheese",
+        "1 tablespoon dried cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Apple",
+    "url": "http://allrecipes.com/recipe/159632/baked-stuffed-apple/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-brie-with-cranberries.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-brie-with-cranberries.json
new file mode 100644
index 000000000..b0d4e4052
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-brie-with-cranberries.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the \"equator\" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.",
+        "Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.",
+        "Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.",
+        "If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).",
+        "Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.",
+        "Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)"
+    ],
+    "ingredients": [
+        "1 small wheel of brie (about 6 to 8 inches), chilled",
+        "1/4 cup dried cranberries",
+        "1/4 cup chopped walnuts",
+        "1 sheet frozen puff pastry, thawed, plus extra for (optional) design",
+        "1 egg, beaten with",
+        "1 teaspoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Brie with Cranberries & Walnuts",
+    "url": "http://allrecipes.com/recipe/245731/baked-stuffed-brie-with-cranberries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-clams.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-clams.json
new file mode 100644
index 000000000..fab9061ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-clams.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).",
+        "In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.",
+        "Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)",
+        "Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges."
+    ],
+    "ingredients": [
+        "24 Clean Clam Shells",
+        "2 (6.5 ounce) cans minced clams, drained with juice reserved",
+        "1 (6 ounce) can crab meat, drained",
+        "4 cups fresh bread crumbs",
+        "1/4 cup minced sweet onion",
+        "2 cloves garlic, minced",
+        "2 tablespoons chopped Italian flat leaf parsley",
+        "4 tablespoons butter",
+        "2 tablespoons olive oil",
+        "lemon pepper to taste",
+        "paprika to taste",
+        "2 lemons, quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Clams",
+    "url": "http://allrecipes.com/recipe/42756/baked-stuffed-clams/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-flounder-ricardo.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-flounder-ricardo.json
new file mode 100644
index 000000000..d9b683f35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-flounder-ricardo.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well.  Beat egg slightly, and mix into the stuffing.",
+        "Spread stuffing on each fillet, roll up, and secure with toothpicks.  Stand fillets up in a 2 quart casserole.",
+        "Stir together cream and sherry in a small bowl.  Pour over fillets.  Sprinkle with cheese.",
+        "Bake at 350 degrees F (175 degrees C) for 30 minutes.  Remove from oven.  Serve stuffed fillets with cream sauce.  Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.",
+        "If the sauce needs thickening, pour it into a small saucepan.  Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes."
+    ],
+    "ingredients": [
+        "4 cups fresh bread crumbs",
+        "1 teaspoon ground nutmeg",
+        "1 1/2 teaspoons sage",
+        "1 cup diced celery",
+        "3 tablespoons minced onion",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 egg",
+        "2 pounds flounder fillets",
+        "1 1/2 cups light cream",
+        "1/2 cup sherry",
+        "4 ounces sharp Cheddar cheese, shredded",
+        "1/2 teaspoon ground nutmeg",
+        "2 tablespoons butter",
+        "2 sprigs fresh parsley, for garnish",
+        "2 1/2 tablespoons all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Flounder Ricardo",
+    "url": "http://allrecipes.com/recipe/12713/baked-stuffed-flounder-ricardo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-mushrooms-with-crab-107052.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-mushrooms-with-crab-107052.json
new file mode 100644
index 000000000..0c60a535c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-mushrooms-with-crab-107052.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl; whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently.",
+        "Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 375\u00b0F. Bake until mushrooms begin to release juices, about 18 minutes.",
+        "Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half and half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.",
+        "Crab boil is a seafood seasoning mixture sold at specialty foods stores and in the seafood section of supermarkets."
+    ],
+    "ingredients": [
+        "2 large eggs",
+        "1 heaping tablespoon plus 1 cup mayonnaise",
+        "2 tablespoons fresh lemon juice",
+        "1 teaspoon dry mustard",
+        "1 teaspoon Worcestershire sauce",
+        "1/4 teaspoon salt",
+        "1 pound crabmeat",
+        "1/4 cup dry breadcrumbs",
+        "24 large mushrooms (each about 2 inches across), stems removed",
+        "2 tablespoons half and half",
+        "1 teaspoon crab boil seasoning*"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Mustard",
+        "Shellfish",
+        "Bake",
+        "Cocktail Party",
+        "Mayonnaise",
+        "Crab",
+        "Fall"
+    ],
+    "title": "Baked Stuffed Mushrooms with Crab",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-stuffed-mushrooms-with-crab-107052"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-onions.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-onions.json
new file mode 100644
index 000000000..5f3bb7b4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-onions.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).  Lightly grease a shallow baking dish.",
+        "In a saucepan bring 1 cup water to a boil.  Add rice and stir. Reduce heat, cover and simmer for 20 minutes.",
+        "Slice tops off of onions.  Bring a large pot of salted water to a boil.  Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact.  Chop centers and reserve 1/2 cup of the chopped flesh.",
+        "Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.",
+        "In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender.  Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley.  Spoon mixture into onion shells and place in prepared dish.",
+        "Combine melted butter and paprika; brush or spoon over onions.",
+        "Bake in preheated oven, covered, for 15 minutes.  Uncover and bake an additional 5 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup uncooked long-grain rice",
+        "6 large Spanish onions, peeled",
+        "1/2 pound spicy ground pork sausage",
+        "1/4 cup chopped green bell pepper",
+        "1 egg, beaten",
+        "1/2 cup soft bread crumbs",
+        "1/2 teaspoon dried oregano",
+        "2 tablespoons chopped fresh parsley",
+        "2 tablespoons butter, melted",
+        "1/2 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Onions",
+    "url": "http://allrecipes.com/recipe/24752/baked-stuffed-onions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-peppers.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-peppers.json
new file mode 100644
index 000000000..a9b845c23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-peppers.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.",
+        "Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.",
+        "Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.",
+        "Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "4  green bell peppers, tops and seeds removed (reserve tops)",
+        "1 pound ground beef",
+        "\u00bd cup chopped onion",
+        "1 (14.5 ounce) can diced tomatoes with juice",
+        "\u00bd cup long grain white rice",
+        "\u00bd cup water",
+        "1 teaspoon Worcestershire sauce",
+        "1 pinch salt",
+        "1 pinch ground black pepper",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Peppers",
+    "url": "http://allrecipes.com/recipe/228806/baked-stuffed-peppers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-pumpkin.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-pumpkin.json
new file mode 100644
index 000000000..5af3b49dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-pumpkin.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.",
+        "Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.",
+        "In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.",
+        "Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1536&h=804&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F33254.jpg",
+    "ingredients": [
+        "1 medium sugar pumpkin",
+        "6  Granny Smith apples - peeled, cored and chopped",
+        "1 cup chopped walnuts",
+        "1 (16 ounce) can whole berry cranberry sauce",
+        "1 (20 ounce) can pineapple chunks, drained",
+        "\u00be cup packed brown sugar",
+        "\u00bd cup golden raisins",
+        "\u00bd cup dark rum (optional)",
+        "2 teaspoons minced fresh ginger root",
+        "1 tablespoon freshly grated nutmeg",
+        "1 tablespoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Pumpkin",
+    "url": "http://allrecipes.com/recipe/13657/baked-stuffed-pumpkin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-shrimp.json
new file mode 100644
index 000000000..66cdbb94d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-shrimp.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff  shrimp with heaping tablespoons of the cracker mixture.",
+        "Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled."
+    ],
+    "ingredients": [
+        "40 unsalted soda crackers, crushed",
+        "1 cup fresh bread crumbs",
+        "1 tablespoon garlic powder",
+        "1/2 cup butter, melted",
+        "1 tablespoon Worcestershire sauce",
+        "1 pinch ground black pepper",
+        "2 tablespoons grated Parmesan cheese",
+        "1/2 cup dry white wine",
+        "16 jumbo shrimp, peeled and deveined, with tails"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Shrimp",
+    "url": "http://allrecipes.com/recipe/29503/baked-stuffed-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-tomatoes.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-tomatoes.json
new file mode 100644
index 000000000..b2d10e135
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-tomatoes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.",
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.",
+        "Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.",
+        "Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "6 medium tomatoes",
+        "1/2 cup chopped green bell pepper",
+        "1/4 cup grated Parmesan cheese",
+        "1/3 cup croutons",
+        "salt and pepper to taste",
+        "6 sprigs parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Tomatoes",
+    "url": "http://allrecipes.com/recipe/18248/baked-stuffed-tomatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-winter-squash.json b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-winter-squash.json
new file mode 100644
index 000000000..a8a6a8a94
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-stuffed-winter-squash.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.",
+        "While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.",
+        "Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.",
+        "Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through."
+    ],
+    "ingredients": [
+        "3 acorn squash, halved and seeded",
+        "1 tablespoon olive oil",
+        "1 medium onion, chopped",
+        "1 stalk celery, chopped",
+        "1 pound sweet Italian sausage",
+        "1 teaspoon dried thyme",
+        "1 egg, beaten",
+        "1/2 cup dry bread crumbs",
+        "1/2 cup raisins",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Stuffed Winter Squash",
+    "url": "http://allrecipes.com/recipe/80831/baked-stuffed-winter-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-coins.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-coins.json
new file mode 100644
index 000000000..117fb51df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-coins.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.",
+        "Make a lengthwise cut partway through the middle of each sweet potato.",
+        "Cut potatoes into coins using the slicer attachment on a spiralizer. Arrange coins on the baking sheets. Spray with cooking spray. Season both sides with seasoned salt.",
+        "Bake in the preheated oven until edges start to curl, 20 to 25 minutes. Season with more salt. Let cool until crisp, about 10 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3128&h=1638&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4626236.jpg",
+    "ingredients": [
+        "cooking spray",
+        "2  sweet potatoes",
+        "1 teaspoon seasoned salt, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sweet Potato Coins",
+    "url": "http://allrecipes.com/recipe/254364/baked-sweet-potato-coins/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-falafel.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-falafel.json
new file mode 100644
index 000000000..eea79759b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-falafel.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Grease a baking sheet.",
+        "Puncture sweet potatoes several times with a fork. Cook in microwave on High for 5 minutes. Flip and cook until potatoes are easily pierced with a fork, about 3 to 5 more minutes; cool. Peel skin off and cut sweet potatoes into large chunks.",
+        "Mash garbanzo beans with a fork or potato masher in a bowl.",
+        "Stir sweet potatoes and egg into mashed garbanzo beans to form a smooth consistency.",
+        "Stir 2 cups flour, garlic powder, cumin, and coriander into sweet potato mixture to form a cookie dough consistency. Adjust with more flour if necessary.",
+        "Roll the dough into 1-inch balls and place on prepared baking sheet. Slightly flatten balls into patties.",
+        "Bake in the preheated oven until golden brown, about 30 minutes, flipping after 15 minutes."
+    ],
+    "ingredients": [
+        "2 sweet potatoes",
+        "1 (15 ounce) can garbanzo beans, drained",
+        "1 egg",
+        "2 cups all-purpose flour, or more if needed",
+        "1 teaspoon garlic powder",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon ground coriander"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sweet Potato Falafel",
+    "url": "http://allrecipes.com/recipe/220778/baked-sweet-potato-falafel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-fries-recipe.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-fries-recipe.json
new file mode 100644
index 000000000..55019e12b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-fries-recipe.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees.",
+        "Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot."
+    ],
+    "ingredients": [
+        "2 medium sweet potatoes, peeled",
+        "2 tablespoons good olive oil",
+        "1 tablespoon light brown sugar",
+        "1/2 teaspoon kosher salt, plus extra for sprinkling",
+        "1/2 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Healthy",
+        "Fries",
+        "Sugar",
+        "Sweet Potato",
+        "Vegetable",
+        "Gluten Free",
+        "Diabetes-Friendly",
+        "Low-Cholesterol",
+        "Low-Fat",
+        "Heart-Healthy",
+        "Low Calorie"
+    ],
+    "title": "Baked Sweet Potato \"Fries\"",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/baked-sweet-potato-fries-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-sticks.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-sticks.json
new file mode 100644
index 000000000..bb706fcf5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-sticks.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.",
+        "In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat.  Place on the prepared baking sheet.",
+        "Bake 40 minutes in the preheated oven. Best eaten at room temperature."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 teaspoon paprika",
+        "8 sweet potatoes, sliced lengthwise into quarters"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sweet Potato Sticks",
+    "url": "http://allrecipes.com/recipe/9075/baked-sweet-potato-sticks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-vegetable-samosas.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-vegetable-samosas.json
new file mode 100644
index 000000000..34b06bf85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-vegetable-samosas.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Saute sweet potato, eggplant, and onion in hot oil until the onion is softened, 7 to 10 minutes; season with curry powder, cumin, and garam masala.",
+        "Pour stock into the pot. Bring liquid to a simmer, reduce heat to medium-low, and cook until vegetables are completely tender, adding more broth as needed to keep mixture moist, 10 to 15 minutes. Remove pot from heat and set aside to let mixture cool completely.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Lie each pie crust onto a lightly-floured surface. Cut each crust into 8 wedges. Spoon 2 tablespoons of the vegetable mixture into the middle of each triangle.",
+        "Bring two corners of each triangle together, pressing the dough along the edges to seal. Bring up the last corner and seal the last edge. Arrange samosas onto a baking sheet.",
+        "Bake in preheated oven until golden brown, about 45 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons vegetable oil",
+        "2 cups diced sweet potato",
+        "1 1/2 cups diced eggplant",
+        "1 small onion, diced small",
+        "2 tablespoons curry powder",
+        "1 tablespoon ground cumin",
+        "1 tablespoon garam masala (optional)",
+        "3 cups vegetable broth, or more if needed",
+        "1/4 cup all-purpose flour, or as needed",
+        "2 sheets prepared pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sweet Potato Vegetable Samosas",
+    "url": "http://allrecipes.com/recipe/237071/baked-sweet-potato-vegetable-samosas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-with-onions-and-re.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-with-onions-and-re.json
new file mode 100644
index 000000000..6f284f0cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potato-with-onions-and-re.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.",
+        "Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.",
+        "Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.",
+        "Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper."
+    ],
+    "ingredients": [
+        "1 large sweet potato",
+        "1 teaspoon olive oil",
+        "1/2 sweet onion, sliced",
+        "1 red bell pepper, cut into strips",
+        "1 roasted green chile pepper, chopped",
+        "1/4 cup vegetarian ground beef",
+        "1/4 cup plain yogurt",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sweet Potato with Onions and Red Peppers",
+    "url": "http://allrecipes.com/recipe/229734/baked-sweet-potato-with-onions-and-re/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes-stuffed-with-cranberries-pears-and-pecans-107295.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes-stuffed-with-cranberries-pears-and-pecans-107295.json
new file mode 100644
index 000000000..a03dac337
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes-stuffed-with-cranberries-pears-and-pecans-107295.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 350\u00b0F. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.",
+        "Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and saut\u00e9 until tender and golden, about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; saut\u00e9 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.",
+        "Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.",
+        "Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350\u00b0F oven until heated through, about 20 minutes.)"
+    ],
+    "ingredients": [
+        "8 8-ounce red-skinned sweet potatoes (yams), scrubbed",
+        "1 cup dried cranberries",
+        "4 tablespoons (1/2 stick) butter",
+        "2 large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes",
+        "1 cup pecans, coarsely chopped",
+        "4 teaspoons minced peeled fresh ginger",
+        "4 teaspoons (packed) golden brown sugar",
+        "2 teaspoons plus 1 1/2 tablespoons balsamic vinegar",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Potato",
+        "Side",
+        "Bake",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Cranberry",
+        "Pear",
+        "Pecan",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-sweet-potatoes-stuffed-with-cranberries-pears-and-pecans-107295"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes-with-ginger-and.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes-with-ginger-and.json
new file mode 100644
index 000000000..48ff48d19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes-with-ginger-and.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees (205 degrees C).",
+        "In a large bowl, combine the sweet potatoes, honey, ginger, oil, cardamom and pepper.  Transfer to a large cast iron frying pan.  Bake for 20 minutes.",
+        "Turn the mixture over to expose the pieces from the bottom of the pan.  Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside."
+    ],
+    "ingredients": [
+        "9 sweet potatoes, peeled and cubed",
+        "1/2 cup honey",
+        "3 tablespoons grated fresh ginger",
+        "2 tablespoons walnut oil",
+        "1 teaspoon ground cardamom",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sweet Potatoes with Ginger and Honey",
+    "url": "http://allrecipes.com/recipe/13508/baked-sweet-potatoes-with-ginger-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes-with-raisins-and.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes-with-raisins-and.json
new file mode 100644
index 000000000..cc9792599
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes-with-raisins-and.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Spread sweet potatoes in a single layer in a 9x13 inch baking dish. Sprinkle with raisins and chopped pecans.",
+        "In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.",
+        "Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender."
+    ],
+    "ingredients": [
+        "5 sweet potatoes, peeled and cubed",
+        "1 ounce raisins",
+        "1 ounce chopped pecans",
+        "1/4 cup butter, melted",
+        "1/2 cup maple syrup",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sweet Potatoes with Raisins and Pecans",
+    "url": "http://allrecipes.com/recipe/21285/baked-sweet-potatoes-with-raisins-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes.json
new file mode 100644
index 000000000..81d1e5296
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-sweet-potatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.",
+        "Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).",
+        "Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "3 large sweet potatoes",
+        "2 pinches dried oregano",
+        "2 pinches salt",
+        "2 pinches ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Sweet Potatoes",
+    "url": "http://allrecipes.com/recipe/18249/baked-sweet-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-swordfish-with-olive-relish-335.json b/serverless-fleets/data/input/inferencing/recipes/baked-swordfish-with-olive-relish-335.json
new file mode 100644
index 000000000..31d4bb611
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-swordfish-with-olive-relish-335.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )",
+        "Preheat oven to 400\u00b0F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve."
+    ],
+    "ingredients": [
+        "1/3 cup chopped pitted green brine-cured olives (such as Greek or Italian)",
+        "1/3 cup chopped pitted black brine-cured olives (such as Kalamata)",
+        "1/4 cup chopped roasted red peppers from jar",
+        "1 tablespoon minced fresh parsley",
+        "2 anchovy fillets, minced",
+        "2 teaspoons drained capers",
+        "1 teaspoon red wine vinegar",
+        "1 large garlic clove, minced",
+        "3 tablespoons olive oil",
+        "4 6-ounce swordfish steaks (about 3/4 inch thick)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Olive",
+        "Bake",
+        "Bell Pepper",
+        "Healthy"
+    ],
+    "title": "Baked Swordfish with Olive Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-swordfish-with-olive-relish-335"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-taco-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-taco-dip.json
new file mode 100644
index 000000000..fac8f440a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-taco-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Spread cream cheese in an even layer in the bottom of an 8x8-inch baking dish.",
+        "Cook and stir beef in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes. Add water and taco seasoning mix; stir. Simmer until most of the liquid evaporates, 3 to 5 minutes.",
+        "Spread meat mixture over the cream cheese in the baking dish. Pour salsa over meat mixture. Top with Cheddar cheese.",
+        "Bake taco dip in preheated oven until bubbling and cheese is melted, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, at room temperature",
+        "1 pound lean ground beef",
+        "1 cup water",
+        "1 (1 ounce) package taco seasoning mix",
+        "1 1/2 cups salsa",
+        "1 1/2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Taco Dip",
+    "url": "http://allrecipes.com/recipe/235145/baked-taco-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-taro-chips.json b/serverless-fleets/data/input/inferencing/recipes/baked-taro-chips.json
new file mode 100644
index 000000000..d6936b42c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-taro-chips.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.",
+        "Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7419883.jpg",
+    "ingredients": [
+        "1  large taro root, peeled and sliced into 1/4-inch disks",
+        "1 tablespoon olive oil",
+        "\u00bd teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Taro Chips",
+    "url": "http://allrecipes.com/recipe/235880/baked-taro-chips/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tarragon-chicken-thompson-101114.json b/serverless-fleets/data/input/inferencing/recipes/baked-tarragon-chicken-thompson-101114.json
new file mode 100644
index 000000000..91cb0c3a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tarragon-chicken-thompson-101114.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer. Bake chicken in middle of oven 30 minutes, or until cooked through."
+    ],
+    "ingredients": [
+        "1 cup cr\u00e8me fra\u00eeche",
+        "1/2 cup dry Sherry",
+        "1/4 cup Dijon mustard",
+        "4 teaspoons dried tarragon, crumbled",
+        "freshly ground black pepper to taste",
+        "8 boneless skinless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Dairy",
+        "Mustard",
+        "Bake",
+        "Quick & Easy",
+        "Sherry",
+        "Spring",
+        "Tarragon",
+        "Gourmet",
+        "New York"
+    ],
+    "title": "Baked Tarragon Chicken Thompson",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-tarragon-chicken-thompson-101114"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-teriyaki-chicken.json b/serverless-fleets/data/input/inferencing/recipes/baked-teriyaki-chicken.json
new file mode 100644
index 000000000..f536c1d12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-teriyaki-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.",
+        "Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking."
+    ],
+    "ingredients": [
+        "1 tablespoon cornstarch",
+        "1 tablespoon cold water",
+        "1/2 cup white sugar",
+        "1/2 cup soy sauce",
+        "1/4 cup cider vinegar",
+        "1 clove garlic, minced",
+        "1/2 teaspoon ground ginger",
+        "1/4 teaspoon ground black pepper",
+        "12 skinless chicken thighs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Teriyaki Chicken",
+    "url": "http://allrecipes.com/recipe/9023/baked-teriyaki-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-three-cheese-onion-dip-with-chive-and-peperoncini.json b/serverless-fleets/data/input/inferencing/recipes/baked-three-cheese-onion-dip-with-chive-and-peperoncini.json
new file mode 100644
index 000000000..ef2dee56f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-three-cheese-onion-dip-with-chive-and-peperoncini.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8\u201310 minutes; season with salt. Let cool.",
+        "Pulse cream cheese and mayonnaise in a food processor until smooth.",
+        "Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20\u201325 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 medium onion, finely chopped",
+        "Kosher salt",
+        "8 ounces cream cheese, room temperature",
+        "1/2 cup mayonnaise",
+        "2 teaspoons cornstarch",
+        "4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided",
+        "2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided",
+        "Freshly ground black pepper",
+        "2 tablespoons finely chopped chives",
+        "2 tablespoons finely chopped peperoncini",
+        "Crackers and/or tortilla chips (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dip",
+        "Cheese",
+        "Vegetarian",
+        "Vegan",
+        "Appetizer",
+        "Cream Cheese",
+        "Cheddar",
+        "Monterey Jack"
+    ],
+    "title": "Baked Three-Cheese Onion Dip With Chive and Peperoncini",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-three-cheese-onion-dip-with-chive-and-peperoncini"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tilapia-in-garlic-and-olive-oil.json b/serverless-fleets/data/input/inferencing/recipes/baked-tilapia-in-garlic-and-olive-oil.json
new file mode 100644
index 000000000..3b29bb17d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tilapia-in-garlic-and-olive-oil.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated.  Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.",
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.",
+        "Bake at 350 degrees F (175 degrees F) for 30 minutes."
+    ],
+    "ingredients": [
+        "4 (4 ounce) fillets tilapia",
+        "4 cloves crushed garlic",
+        "3 tablespoons olive oil",
+        "1 onion, chopped",
+        "1/4 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tilapia in Garlic and Olive Oil",
+    "url": "http://allrecipes.com/recipe/16711/baked-tilapia-in-garlic-and-olive-oil/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tilapia-with-arugula-and-pecan.json b/serverless-fleets/data/input/inferencing/recipes/baked-tilapia-with-arugula-and-pecan.json
new file mode 100644
index 000000000..ebe10cc46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tilapia-with-arugula-and-pecan.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.",
+        "Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.",
+        "Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.",
+        "Bake in preheated oven until fish flakes easily, about 20 minutes."
+    ],
+    "ingredients": [
+        "3 cups young arugula leaves, rinsed and dried",
+        "2 cloves garlic, minced",
+        "1/2 cup chopped pecans",
+        "1/4 cup extra virgin olive oil",
+        "1/4 cup grated Parmigiano-Reggiano cheese",
+        "1/2 teaspoon ground black pepper",
+        "1 dash fresh lemon juice",
+        "sea salt to taste",
+        "1/2 cup young arugula leaves, rinsed and dried",
+        "4 (8 ounce) fillets tilapia",
+        "1 tablespoon grated Parmigiano-Reggiano cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tilapia with Arugula and Pecan Pesto",
+    "url": "http://allrecipes.com/recipe/150212/baked-tilapia-with-arugula-and-pecan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tilapia.json b/serverless-fleets/data/input/inferencing/recipes/baked-tilapia.json
new file mode 100644
index 000000000..5d56fe775
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tilapia.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a medium baking dish with about 1/4 cup olive oil.",
+        "In a  small bowl, blend remaining olive oil, tomato paste, garlic powder, oregano, salt and pepper.",
+        "Arrange tilapia fillets in the prepared baking dish, skin side up. With a spatula, spread the olive oil and tomato paste mixture over the tilapia, heaping the majority in the centers of the fillets. Arrange onion and green pepper slices on and around the fillets.",
+        "Bake in the preheated oven 15 minutes, until fish is easily flaked with a fork. Remove from heat, top each fillet with 1 tablespoon butter, and set oven to broil. Broil 5 to 7 minutes, until butter is melted and lightly brown."
+    ],
+    "ingredients": [
+        "3/4 cup extra virgin olive oil",
+        "4 tablespoons tomato paste",
+        "1 teaspoon garlic powder",
+        "1/2 teaspoon dried oregano",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "4 (4 ounce) fillets tilapia",
+        "1 large onion, sliced",
+        "1 green bell pepper, thinly sliced",
+        "4 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tilapia",
+    "url": "http://allrecipes.com/recipe/29494/baked-tilapia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tofu-bites-on-a-bed-of-leafy-ro.json b/serverless-fleets/data/input/inferencing/recipes/baked-tofu-bites-on-a-bed-of-leafy-ro.json
new file mode 100644
index 000000000..003e54100
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tofu-bites-on-a-bed-of-leafy-ro.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.",
+        "Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.",
+        "Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.",
+        "Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.",
+        "Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick",
+        "cooking spray",
+        "1/2 cup teriyaki sauce",
+        "1 tablespoon sesame seeds",
+        "1 clove garlic, minced",
+        "1 teaspoon hot sauce",
+        "1/2 teaspoon white sugar",
+        "1 small head romaine lettuce, or to taste, torn",
+        "3 strawberries, or more to taste, sliced",
+        "1/4 cup raspberry vinaigrette dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tofu Bites on a Bed of Leafy Romaine",
+    "url": "http://allrecipes.com/recipe/241805/baked-tofu-bites-on-a-bed-of-leafy-ro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tofu-bites.json b/serverless-fleets/data/input/inferencing/recipes/baked-tofu-bites.json
new file mode 100644
index 000000000..4763e1fc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tofu-bites.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.",
+        "Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.",
+        "In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.",
+        "Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package extra firm tofu",
+        "1/4 cup soy sauce",
+        "2 tablespoons maple syrup",
+        "2 tablespoons ketchup",
+        "1 tablespoon vinegar",
+        "1 dash hot sauce",
+        "1 tablespoon sesame seeds",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon ground black pepper",
+        "1 teaspoon liquid smoke flavoring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tofu Bites",
+    "url": "http://allrecipes.com/recipe/86313/baked-tofu-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tofu-slices.json b/serverless-fleets/data/input/inferencing/recipes/baked-tofu-slices.json
new file mode 100644
index 000000000..9736d7020
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tofu-slices.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Sprinkle salt and pepper over the tofu.",
+        "Bake tofu in preheated oven until lightly browned on top, 8 to 10 minutes.",
+        "Stir soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, garlic, and green onion together in a bowl; spoon atop the tofu slices.",
+        "Return baking sheet to oven and continue baking tofu until topping is warmed, 3 to 5 minutes more."
+    ],
+    "ingredients": [
+        "1 (18 ounce) package extra-firm tofu, slice 1/2-inch thick",
+        "1 tablespoon olive oil",
+        "1 pinch salt",
+        "1 pinch ground black pepper",
+        "2 tablespoons soy sauce",
+        "2 tablespoons Sriracha hot sauce, or to taste",
+        "1 1/2 teaspoons sesame oil",
+        "1 teaspoon chile-garlic sauce",
+        "1 teaspoon sesame seeds",
+        "1/2 teaspoon minced garlic",
+        "1 green onion, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tofu Slices",
+    "url": "http://allrecipes.com/recipe/241804/baked-tofu-slices/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tofu-spinach-wrap.json b/serverless-fleets/data/input/inferencing/recipes/baked-tofu-spinach-wrap.json
new file mode 100644
index 000000000..3bff7a973
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tofu-spinach-wrap.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the tortillas side by side on a paper plate. Slice tofu, and place slices down the center of each tortilla. Sprinkle cheese over the tofu. Cover with a damp paper towel, and heat in the microwave for about 45 seconds, or until cheese is melted.",
+        "Pile some spinach onto each tortilla, and pour on some Ranch dressing. Sprinkle with Parmesan cheese, roll tortillas around the filling, and eat."
+    ],
+    "ingredients": [
+        "2 (10 inch) whole wheat tortillas",
+        "1 (7.5 ounce) package hickory flavor baked tofu",
+        "1/2 cup shredded sharp Cheddar cheese",
+        "1 cup fresh baby spinach",
+        "1 tablespoon Ranch dressing",
+        "1 tablespoon grated Parmesan cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tofu Spinach Wrap",
+    "url": "http://allrecipes.com/recipe/57014/baked-tofu-spinach-wrap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tofu.json b/serverless-fleets/data/input/inferencing/recipes/baked-tofu.json
new file mode 100644
index 000000000..f6f873652
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tofu.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.",
+        "Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.",
+        "Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.",
+        "Spread marinated tofu onto the prepared baking sheet.",
+        "Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package extra-firm tofu, cut into 1/4-inch cubes",
+        "1 tablespoon sesame seeds, or to taste (optional)",
+        "1 (1 inch) piece fresh ginger, peeled and grated",
+        "1/2 cup low-sodium soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tofu",
+    "url": "http://allrecipes.com/recipe/241807/baked-tofu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tomato-mac-n-cheese-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-tomato-mac-n-cheese-casserole.json
new file mode 100644
index 000000000..8610c89cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tomato-mac-n-cheese-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.",
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.",
+        "Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.",
+        "Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.",
+        "Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package elbow macaroni",
+        "1 (28 ounce) can petite diced tomatoes",
+        "6 tablespoons butter",
+        "1/4 cup flour",
+        "1 quart half-and-half",
+        "2 cups chicken broth",
+        "4 cups shredded mild Cheddar cheese",
+        "2 cups shredded sharp white Cheddar cheese",
+        "fresh ground black pepper to taste",
+        "1 sleeve buttery round crackers (such as Ritz\u00ae), crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tomato Mac n Cheese Casserole",
+    "url": "http://allrecipes.com/recipe/235400/baked-tomato-mac-n-cheese-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tomato-mac-n-cheese.json b/serverless-fleets/data/input/inferencing/recipes/baked-tomato-mac-n-cheese.json
new file mode 100644
index 000000000..5c49b0847
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tomato-mac-n-cheese.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.",
+        "Whisk milk and flour together in a small bowl.",
+        "Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.",
+        "Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.",
+        "Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package elbow macaroni",
+        "4 tablespoons butter",
+        "1 cup milk",
+        "3 tablespoons flour",
+        "16 ounces shredded Colby-Monterey Jack cheese",
+        "1 (14.5 ounce) can Hunt's\u00ae Diced Tomatoes, drained",
+        "2 (7 ounce) cans salsa verde",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tomato Mac 'n Cheese",
+    "url": "http://allrecipes.com/recipe/256304/baked-tomato-mac-n-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tomato-slices.json b/serverless-fleets/data/input/inferencing/recipes/baked-tomato-slices.json
new file mode 100644
index 000000000..96c22b4a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tomato-slices.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.",
+        "Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.",
+        "Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "olive oil, divided, or as needed",
+        "1 large tomato, cut into 1/2-inch-thick slices",
+        "1 sprig fresh rosemary, leaves stripped and finely chopped",
+        "1 clove garlic, minced",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tomato Slices",
+    "url": "http://allrecipes.com/recipe/237805/baked-tomato-slices/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-and-mozzarella.json b/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-and-mozzarella.json
new file mode 100644
index 000000000..579f54f2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-and-mozzarella.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.",
+        "Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.",
+        "Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.",
+        "Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well."
+    ],
+    "ingredients": [
+        "6 roma (plum) tomatoes, thinly sliced",
+        "1 tablespoon olive oil",
+        "sea salt and freshly ground black pepper to taste",
+        "1 (8 ounce) ball of fresh mozzarella cheese, cubed",
+        "2 tablespoons chopped fresh basil",
+        "1 clove roasted garlic, mashed into a paste",
+        "1/4 cup balsamic vinegar",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tomatoes and Mozzarella",
+    "url": "http://allrecipes.com/recipe/203265/baked-tomatoes-and-mozzarella/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-filled-with-egg-bacon-and-scallions-12372.json b/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-filled-with-egg-bacon-and-scallions-12372.json
new file mode 100644
index 000000000..724cfda04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-filled-with-egg-bacon-and-scallions-12372.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Arrange the tomatoes, cut sides down, on a rack to drain. On a microwave-safe plate lined with several layers of paper towel microwave the bacon at high power (100%) for 2 to 3 minutes, or until it is browned. Transfer the bacon to another paper towel to drain and when it is crisp crumble it coarse. Sprinkle the inside of the tomatoes with salt and pepper to taste, arrange them, cut sides up, in a microwave-safe shallow baking dish, and microwave them at medium power (50%) for 30 seconds to 1 minute, or until they are softened. (Do not overcook the tomatoes or they will collapse.)",
+        "In a shallow microwave-safe bowl melt the butter at high power (100%), whisk in the eggs, the mustard, the scallions, and salt and pepper to taste, and microwave the mixture at high power (100%), stirring every 30 seconds, for 1 1/2 minutes, or until the eggs are in large chunks and almost set. Stir the mixture briskly to break up the chunks and stir in the bacon and the shredded basil. Divide the egg mixture between the tomatoes, top it with the Monterey Jack strips, forming Xs, and microwave the filled tomatoes at high power (100%) for 15 seconds, or until the cheese is melted."
+    ],
+    "ingredients": [
+        "2 large tomatoes (about 1 1/2 pounds), a 1/2-inch slice cut from the stem end of each and is carded and the pulp scooped out",
+        "4 slices of lean bacon",
+        "1 teaspoon unsalted butter, melted",
+        "3 large eggs, beaten lightly",
+        "1/4 teaspoon Dijon-style mustard",
+        "2 scallions, sliced thin",
+        "1 tablespoon finely shredded fresh basil leaves plus basil sprigs for garnish",
+        "thin 2-inch strips of Monterey Jack"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Tomato",
+        "Appetizer",
+        "Quick & Easy",
+        "Bacon",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Tomatoes Filled with Egg, Bacon, and Scallions",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-tomatoes-filled-with-egg-bacon-and-scallions-12372"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-oregano.json b/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-oregano.json
new file mode 100644
index 000000000..552c7ae13
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-oregano.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.",
+        "Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.",
+        "Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted."
+    ],
+    "ingredients": [
+        "4 large ripe tomatoes, sliced 1/4 inch thick",
+        "1/8 cup grated Romano cheese",
+        "1/2 cup fresh bread crumbs",
+        "1 clove garlic, minced",
+        "2 sprigs fresh parsley, chopped",
+        "salt and pepper to taste",
+        "1/2 teaspoon dried oregano",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tomatoes Oregano",
+    "url": "http://allrecipes.com/recipe/25243/baked-tomatoes-oregano/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-with-hazelnut-bread-crumbs-354506.json b/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-with-hazelnut-bread-crumbs-354506.json
new file mode 100644
index 000000000..8e7cb185f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tomatoes-with-hazelnut-bread-crumbs-354506.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.",
+        "Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450\u00b0F.",
+        "Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle with 1 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes.",
+        "Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 tablespoon thyme."
+    ],
+    "ingredients": [
+        "2 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat)",
+        "4 to 6 large beefsteak tomatoes (about 3 pounds total)",
+        "1 1/2 tablespoons chopped lemon thyme or regular thyme, divided",
+        "1/2 stick unsalted butter",
+        "1 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Side",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Dinner",
+        "Summer",
+        "Healthy",
+        "Hazelnut",
+        "Potluck",
+        "Breadcrumbs",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Tomatoes with Hazelnut Bread Crumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-tomatoes-with-hazelnut-bread-crumbs-354506"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tortilla-chips.json b/serverless-fleets/data/input/inferencing/recipes/baked-tortilla-chips.json
new file mode 100644
index 000000000..c8977521c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tortilla-chips.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.",
+        "In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.",
+        "Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.",
+        "Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package corn tortillas",
+        "1 tablespoon vegetable oil",
+        "3 tablespoons lime juice",
+        "1 teaspoon ground cumin",
+        "1 teaspoon chili powder",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tortilla Chips",
+    "url": "http://allrecipes.com/recipe/20482/baked-tortilla-chips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-trout-fillets.json b/serverless-fleets/data/input/inferencing/recipes/baked-trout-fillets.json
new file mode 100644
index 000000000..7838e3be2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-trout-fillets.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.",
+        "Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.",
+        "Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more."
+    ],
+    "ingredients": [
+        "2 trout fillets",
+        "2 tablespoons butter",
+        "2 tablespoons chopped green onion",
+        "1 tablespoon chopped fresh parsley",
+        "2 cloves garlic, chopped",
+        "1/2 cup sliced mushrooms",
+        "1/3 cup white wine",
+        "1 1/2 teaspoons lemon juice",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon salt",
+        "4 artichoke hearts in water, drained and halved",
+        "1/2 cup chopped cherry tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Trout Fillets",
+    "url": "http://allrecipes.com/recipe/230090/baked-trout-fillets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-trout-saratoga.json b/serverless-fleets/data/input/inferencing/recipes/baked-trout-saratoga.json
new file mode 100644
index 000000000..44ac3caae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-trout-saratoga.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.",
+        "In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.",
+        "Bake for 35 minutes, or until fish flakes easily.  Baste during baking with wine.  Serve garnished with lemon wedges and parsley sprigs."
+    ],
+    "ingredients": [
+        "1 (4 pound) whole trout, cleaned",
+        "salt and pepper to taste",
+        "1 (28 ounce) can diced tomatoes",
+        "2 tablespoons olive oil",
+        "2 tablespoons chopped fresh parsley",
+        "1 clove garlic, minced",
+        "1/2 cup white wine",
+        "1 lemon, cut into wedges",
+        "4 sprigs fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Trout Saratoga",
+    "url": "http://allrecipes.com/recipe/63294/baked-trout-saratoga/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-trout-with-shiitake-mushrooms-tomatoes-and-ginger-239824.json b/serverless-fleets/data/input/inferencing/recipes/baked-trout-with-shiitake-mushrooms-tomatoes-and-ginger-239824.json
new file mode 100644
index 000000000..ec55e4806
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-trout-with-shiitake-mushrooms-tomatoes-and-ginger-239824.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.",
+        "Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes."
+    ],
+    "ingredients": [
+        "Nonstick cooking spray",
+        "2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied",
+        "2 green onions, chopped",
+        "2 large fresh shiitake mushrooms, stemmed, caps thinly sliced",
+        "1/2 cup chopped seeded tomatoes",
+        "2 teaspoons minced peeled fresh ginger",
+        "2 garlic cloves, minced",
+        "4 teaspoons soy sauce",
+        "2 teaspoons Asian sesame oil",
+        "Fresh cilantro sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Mushroom",
+        "Onion",
+        "Tomato",
+        "Bake",
+        "Quick & Easy",
+        "Low Cal",
+        "Trout",
+        "Healthy"
+    ],
+    "title": "Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-trout-with-shiitake-mushrooms-tomatoes-and-ginger-239824"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-trout-with-spinach-butter-sauce-238043.json b/serverless-fleets/data/input/inferencing/recipes/baked-trout-with-spinach-butter-sauce-238043.json
new file mode 100644
index 000000000..fd6e7fc0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-trout-with-spinach-butter-sauce-238043.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 375\u00b0 F.",
+        "Clean the trout and wash well, making sure to remove the line of blood from the inside near the backbone. Dry with paper towels and season inside and out with salt and freshly ground pepper. Put a lump of butter and a sprig of fennel into the center of each trout. Take a large sheet of aluminum foil and smear a little butter on the center. Put the trout onto the buttered bit and fold over the edges into a papillote shape. Seal well to ensure that none of the juices can escape. Repeat with the other trout. Put the two foil parcels on a baking sheet, making sure they are not touching. Bake in the preheated oven for about 30 minutes.",
+        "Meanwhile, make the spinach-butter sauce. Remove any large stems from the spinach and wash well. Cook in 2 1/2 cups salted boiling water for 4\u20135 minutes or until just soft and tender. Drain, pressing out every last drop of water, then mince the spinach. Put the cream into a saucepan and simmer on low heat until reduced to about 3 tablespoons. Then, on a very low heat, whisk in the butter bit by bit as though you were making a hollandaise sauce. Stir in the spinach.",
+        "When the fish is cooked, open the parcels and use some of the delicious juices to thin the sauce. Put the two parcels on a hot serving dish and bring to the table. Skin the fish and lift the juicy pink flesh onto hot plates. Spoon the spinach-butter sauce over the fish and eat immediately."
+    ],
+    "ingredients": [
+        "2 rainbow trout, weighing 2 pounds each",
+        "Salt and freshly ground pepper",
+        "2\u20134 tablespoons butter",
+        "2 sprigs of fresh herb fennel",
+        "1 cup spinach leaves",
+        "2/3 cups heavy cream",
+        "6 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fish",
+        "Leafy Green",
+        "Herb",
+        "Bake",
+        "Quick & Easy",
+        "Trout"
+    ],
+    "title": "Baked Trout with Spinach-Butter Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-trout-with-spinach-butter-sauce-238043"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-tuna-crab-cakes.json b/serverless-fleets/data/input/inferencing/recipes/baked-tuna-crab-cakes.json
new file mode 100644
index 000000000..9836a56dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-tuna-crab-cakes.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.",
+        "In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.",
+        "Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.",
+        "Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.",
+        "Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes."
+    ],
+    "ingredients": [
+        "2 (12 ounce) cans chunk light tuna in water, drained and flaked",
+        "1 cup bread crumbs",
+        "1 zucchini, shredded",
+        "1/2 green bell pepper, chopped",
+        "1/2 onion, finely chopped",
+        "1/2 cup green onions, chopped",
+        "2 cloves garlic, pressed or minced",
+        "1 teaspoon finely chopped jalapeno pepper",
+        "1/2 cup nonfat cottage cheese",
+        "1/4 cup fat free sour cream",
+        "2 eggs",
+        "1 lime, juiced",
+        "1 tablespoon dried basil",
+        "1 teaspoon ground black pepper",
+        "salt to taste",
+        "2 eggs",
+        "1 cup yellow cornmeal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Tuna 'Crab' Cakes",
+    "url": "http://allrecipes.com/recipe/202804/baked-tuna-crab-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-turkey-croquettes.json b/serverless-fleets/data/input/inferencing/recipes/baked-turkey-croquettes.json
new file mode 100644
index 000000000..357b21b18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-turkey-croquettes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.",
+        "Stir panko bread crumbs and melted butter together in a shallow bowl; set aside to moisten.",
+        "Stir mashed potatoes, stuffing, and turkey together in a bowl. Roll about 1 1/2 tablespoons turkey mixture into a ball or log shapes; dip into beaten egg, roll in panko bread crumb mixture, and place on prepared baking sheet. Repeat with remaining turkey mixture.",
+        "Bake in the preheated oven until golden and crisp, about 15 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4896&h=2563&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3807633.jpg",
+    "ingredients": [
+        "\u00bd cup panko bread crumbs",
+        "1 teaspoon melted butter",
+        "1 cup mashed potatoes",
+        "1 cup prepared stuffing",
+        "1 cup chopped cooked turkey",
+        "1  egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Turkey Croquettes",
+    "url": "http://allrecipes.com/recipe/247369/baked-turkey-croquettes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-turkey-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/baked-turkey-meatballs.json
new file mode 100644
index 000000000..ec863b79c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-turkey-meatballs.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet.",
+        "Bake in the preheated oven until no longer pink in the center and outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound ground turkey",
+        "1/2 cup Italian bread crumbs",
+        "1/4 cup thinly sliced baby spinach",
+        "1 egg",
+        "2 tablespoons onion powder",
+        "2 tablespoons garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Turkey Meatballs",
+    "url": "http://allrecipes.com/recipe/239951/baked-turkey-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-turkey-tetrazzini.json b/serverless-fleets/data/input/inferencing/recipes/baked-turkey-tetrazzini.json
new file mode 100644
index 000000000..dbc47310c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-turkey-tetrazzini.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.",
+        "Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.",
+        "Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.",
+        "Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 (8 ounce) package white mushrooms, sliced",
+        "1 onion, chopped",
+        "2 stalks celery, thinly sliced",
+        "3 tablespoons all-purpose flour",
+        "3 1/2 cups milk",
+        "1/2 (8 ounce) package cream cheese",
+        "1 tablespoon Worcestershire sauce",
+        "1 1/2 teaspoons salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon ground nutmeg",
+        "3 cups cubed leftover cooked turkey",
+        "1 cup peas",
+        "1/2 (8 ounce) package egg noodles, or more to taste",
+        "1/2 cup grated Parmesan cheese",
+        "1/2 cup bread crumbs",
+        "3 tablespoons melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Turkey Tetrazzini",
+    "url": "http://allrecipes.com/recipe/240568/baked-turkey-tetrazzini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-veal-milanese.json b/serverless-fleets/data/input/inferencing/recipes/baked-veal-milanese.json
new file mode 100644
index 000000000..c08c8ac0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-veal-milanese.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.",
+        "Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.",
+        "Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1 tablespoon lemon juice",
+        "1 tablespoon milk",
+        "1/2 cup all-purpose flour",
+        "1/2 cup Italian seasoned bread crumbs",
+        "1/2 cup grated pecorino Romano cheese",
+        "1/2 teaspoon adobo seasoning, or to taste",
+        "1 teaspoon olive oil",
+        "4 (4 ounce) thinly-sliced veal cutlets",
+        "1 1/2 cups arugula, divided",
+        "4 tablespoons golden raisins, divided",
+        "4 teaspoons balsamic vinegar, divided",
+        "4 teaspoons olive oil, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Veal Milanese",
+    "url": "http://allrecipes.com/recipe/228243/baked-veal-milanese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-vegetable-rice-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/baked-vegetable-rice-pilaf.json
new file mode 100644
index 000000000..891779247
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-vegetable-rice-pilaf.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.",
+        "Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups boiling chicken broth",
+        "3/4 cup long-grain white rice",
+        "1/4 cup frozen corn",
+        "1/4 cup frozen peas",
+        "1/4 cup chopped carrot",
+        "1 tablespoon minced onion, or to taste",
+        "1/2 cup shredded Cheddar cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Vegetable Rice Pilaf",
+    "url": "http://allrecipes.com/recipe/235080/baked-vegetable-rice-pilaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-vegetables-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-vegetables-i.json
new file mode 100644
index 000000000..22636e4eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-vegetables-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.",
+        "Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.",
+        "Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready."
+    ],
+    "ingredients": [
+        "2 potatoes, peeled and cubed",
+        "4 carrots, cut into 1 inch pieces",
+        "1 head fresh broccoli, cut into florets",
+        "4 zucchini, thickly sliced",
+        "salt to taste",
+        "1/4 cup olive oil",
+        "1 (1 ounce) package dry onion soup mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Vegetables I",
+    "url": "http://allrecipes.com/recipe/13961/baked-vegetables-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-vegetables-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-vegetables-ii.json
new file mode 100644
index 000000000..88b13f56d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-vegetables-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium saute pan, melt butter or margarine over medium heat.  Add onions and garlic; cook and stir until translucent.",
+        "Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.",
+        "Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes."
+    ],
+    "ingredients": [
+        "1 head fresh broccoli, cut into florets",
+        "1 head cauliflower, broken into small florets",
+        "1 pound carrots, coarsely chopped",
+        "1/2 pound fresh lima beans, cut into bite-sized pieces",
+        "3/4 pound yellow wax beans, cut into bite-sized pieces",
+        "1 zucchini, chopped",
+        "5 onions, chopped",
+        "6 cloves garlic, minced",
+        "2 tablespoons butter",
+        "6 ounces shredded Cheddar cheese",
+        "1 1/2 cups chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Vegetables II",
+    "url": "http://allrecipes.com/recipe/13962/baked-vegetables-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-waffle-pudding.json b/serverless-fleets/data/input/inferencing/recipes/baked-waffle-pudding.json
new file mode 100644
index 000000000..176dff9b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-waffle-pudding.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish.",
+        "Spread waffle pieces in the bottom of the baking dish.",
+        "Beat milk, eggs, sugar, and vanilla extract together in a bowl until well-blended. Pour over waffles in the baking dish, making sure to cover them evenly. Let stand for 5 minutes.",
+        "Bake in the preheated oven until center is set and edges start to brown and pull away from the sides, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "8 frozen plain waffles (such as Eggo\u00ae), cut into bite-size pieces",
+        "1 3/4 cups milk",
+        "3 eggs",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Waffle Pudding",
+    "url": "http://allrecipes.com/recipe/247343/baked-waffle-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-walnuts.json b/serverless-fleets/data/input/inferencing/recipes/baked-walnuts.json
new file mode 100644
index 000000000..3f2241b01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-walnuts.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "To the stiff egg whites add sugar, butter and walnuts.  Mix until nuts are well coated.  Spread out on a cookie sheet.",
+        "Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned."
+    ],
+    "ingredients": [
+        "2 egg whites, stiffly beaten",
+        "1 cup white sugar",
+        "1/2 cup butter, softened",
+        "1 pound walnut halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Walnuts",
+    "url": "http://allrecipes.com/recipe/22977/baked-walnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-whitefish-with-dill-and-tomato-cucumber-relish-1626.json b/serverless-fleets/data/input/inferencing/recipes/baked-whitefish-with-dill-and-tomato-cucumber-relish-1626.json
new file mode 100644
index 000000000..3bc447278
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-whitefish-with-dill-and-tomato-cucumber-relish-1626.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.",
+        "Position rack in center of oven and preheat to 375\u00b0F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.",
+        "Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.",
+        "Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs."
+    ],
+    "ingredients": [
+        "Vegetable oil",
+        "1 4- to 4 1/2-pound whitefish, cut into 2 fillets, fatty portions trimmed\u00a0along center and flap edges",
+        "3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)",
+        "1 medium onion, coarsely chopped",
+        "1 teaspoon coarse salt",
+        "1/4 teaspoon ground pepper",
+        "6 tablespoons white vinegar",
+        "4 cups diced peeled seeded cucumber (about 4)",
+        "2 pounds plum tomatoes (about 12 large), seeded, chopped",
+        "1/2 cup chopped fresh dill",
+        "1/4 cup white vinegar",
+        "4 teaspoons coarse kosher salt",
+        "Fresh dill sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Fish",
+        "Tomato",
+        "Appetizer",
+        "Bake",
+        "Passover",
+        "Cucumber",
+        "Chill",
+        "Kosher",
+        "Dill",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Whitefish with Dill and Tomato-Cucumber Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-whitefish-with-dill-and-tomato-cucumber-relish-1626"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-whitefish-with-tomatoes-and-garlic-336.json b/serverless-fleets/data/input/inferencing/recipes/baked-whitefish-with-tomatoes-and-garlic-336.json
new file mode 100644
index 000000000..1c6b88816
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-whitefish-with-tomatoes-and-garlic-336.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.",
+        "Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve."
+    ],
+    "ingredients": [
+        "1 large bunch cilantro, chopped",
+        "3 large garlic cloves, chopped",
+        "3 tomatoes, sliced",
+        "4 5-to 6-ounce whitefish or sea bass fillets",
+        "1/4 cup olive oil",
+        "1 tablespoon paprika",
+        "1 teaspoon instant chicken bouillon granules",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon ground turmeric",
+        "1/2 teaspoon ground pepper",
+        "3 cups (about) water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Garlic",
+        "Herb",
+        "Tomato",
+        "Bake",
+        "Quick & Easy",
+        "Bass",
+        "Spice"
+    ],
+    "title": "Baked Whitefish with Tomatoes and Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-whitefish-with-tomatoes-and-garlic-336"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-whiting.json b/serverless-fleets/data/input/inferencing/recipes/baked-whiting.json
new file mode 100644
index 000000000..cdfd53f27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-whiting.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.",
+        "Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes."
+    ],
+    "ingredients": [
+        "4 whiting fish fillets, or more to taste",
+        "1/2 cup milk, or as needed",
+        "1 pinch garlic powder, or more to taste",
+        "1 pinch onion powder, or more to taste",
+        "1 pinch paprika, or more to taste",
+        "salt to taste",
+        "1 Roma (plum) tomato, diced",
+        "4 teaspoons butter, or more to taste",
+        "2 lemon, juiced, or more to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Whiting",
+    "url": "http://allrecipes.com/recipe/239832/baked-whiting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-whole-cauliflower.json b/serverless-fleets/data/input/inferencing/recipes/baked-whole-cauliflower.json
new file mode 100644
index 000000000..93b426688
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-whole-cauliflower.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.",
+        "Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.",
+        "Bake for about 10 to 15 minutes in the preheated oven, or until golden brown."
+    ],
+    "ingredients": [
+        "1 large head cauliflower",
+        "1/2 cup seasoned bread crumbs",
+        "2 tablespoons grated Parmesan cheese",
+        "1/4 cup margarine, melted",
+        "1/8 teaspoon garlic powder",
+        "1/8 teaspoon salt",
+        "1 pinch red pepper flakes",
+        "1 pinch dried oregano"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Whole Cauliflower",
+    "url": "http://allrecipes.com/recipe/49262/baked-whole-cauliflower/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-whole-fish-with-potatoes-and-lemon-365163.json b/serverless-fleets/data/input/inferencing/recipes/baked-whole-fish-with-potatoes-and-lemon-365163.json
new file mode 100644
index 000000000..c6f8d233a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-whole-fish-with-potatoes-and-lemon-365163.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Put potatoes in a large bowl. Drizzle with 4 tablespoons oil and toss to coat. Season with salt and pepper. Line a large rimmed baking sheet with parchment paper and grease parchment with 1 tablespoon oil. Layer potato slices evenly on parchment; season with salt and pepper. (If using a smaller fish, such as branzino, par-cook the potatoes in the oven for 15 minutes now.) Arrange half of the lemon slices over potatoes and sprinkle with parsley.",
+        "Set fish over potatoes and rub with 2 tablespoons oil; season skin and cavity with salt and pepper. Top with remaining lemon slices and arrange bay leaves over fish. Drizzle with remaining oil. Bake until fish is just cooked through, 40-60 minutes (depending on size). Using a butter knife or metal spatula, flake flesh off the bone and serve immediately."
+    ],
+    "ingredients": [
+        "4 1/2 pounds new potatoes, very thinly sliced",
+        "9 tablespoons extra-virgin olive oil, divided",
+        "Fine sea salt and freshly ground black pepper",
+        "3 lemons, thinly sliced",
+        "1/2 cup coarsely chopped fresh flat-leaf parsley",
+        "1 whole 6-pound turbot, fluke, or halibut or six 1-pound branzino",
+        "6-8 fresh or dried bay leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Potato",
+        "Bake",
+        "Easter",
+        "Low Fat",
+        "High Fiber",
+        "Father's Day",
+        "Dinner",
+        "Lemon",
+        "Seafood",
+        "Healthy",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Whole Fish with Potatoes and Lemon",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-whole-fish-with-potatoes-and-lemon-365163"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-whole-pumpkin.json b/serverless-fleets/data/input/inferencing/recipes/baked-whole-pumpkin.json
new file mode 100644
index 000000000..f373b8ce5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-whole-pumpkin.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Cut the lid off the pumpkin and remove the seeds.",
+        "Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.",
+        "Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/146067.jpg",
+    "ingredients": [
+        "1 small sugar pumpkin",
+        "6 eggs",
+        "2 cups heavy whipping cream",
+        "1/2 cup packed brown sugar",
+        "1 tablespoon molasses",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground ginger",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Whole Pumpkin",
+    "url": "http://allrecipes.com/recipe/9077/baked-whole-pumpkin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-wild-mushroom-risotto.json b/serverless-fleets/data/input/inferencing/recipes/baked-wild-mushroom-risotto.json
new file mode 100644
index 000000000..a5035312c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-wild-mushroom-risotto.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.",
+        "Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap\u00ae Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.",
+        "Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1908&h=999&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2822063.jpg",
+    "ingredients": [
+        "\u00bc cup olive oil",
+        "1  leek, thinly sliced",
+        "1 small yellow onion, diced",
+        "Salt to taste",
+        "1 pound wild or cultivated mushrooms, sliced",
+        "3 cloves garlic, minced",
+        "1 tablespoon fresh thyme leaves",
+        "1\u2009\u00bd cups Arborio rice",
+        "\u00bd cup dry white wine",
+        "2 tablespoons balsamic vinegar",
+        "6 cups vegetable or chicken broth",
+        "Salt and ground black pepper, to taste",
+        "1 ounce finely grated Parmesan cheese",
+        "4  sage leaves, finely chopped",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Wild Mushroom Risotto",
+    "url": "http://allrecipes.com/recipe/245456/baked-wild-mushroom-risotto/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-wild-rice-amandine-13629.json b/serverless-fleets/data/input/inferencing/recipes/baked-wild-rice-amandine-13629.json
new file mode 100644
index 000000000..abc028c06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-wild-rice-amandine-13629.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 475\u00b0F.",
+        "In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.",
+        "Rice may be made 1 day ahead and reheated before serving."
+    ],
+    "ingredients": [
+        "1/3 cup sliced almonds",
+        "2 tablespoons unsalted butter, cut into pieces and softened",
+        "1 cup wild rice (about 6 ounces), rinsed well in several changes of cold water and \u00a0 drained",
+        "2 1/4 cups chicken broth, heated",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Side",
+        "Bake",
+        "Low/No Sugar",
+        "Almond",
+        "Winter",
+        "Wild Rice",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Baked Wild Rice Amandine",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-wild-rice-amandine-13629"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-wrapped-tilapia-230199.json b/serverless-fleets/data/input/inferencing/recipes/baked-wrapped-tilapia-230199.json
new file mode 100644
index 000000000..d05d10fc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-wrapped-tilapia-230199.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top. Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1-inch cube fresh gingerroot, finely chopped or grated",
+        "2 cloves garlic, peeled and finely chopped or grated",
+        "2 green onions (green part only), finely chopped",
+        "Fresh chile to taste",
+        "1 cup finely chopped cilantro",
+        "2 tbsp grapeseed (or safflower) oil",
+        "Dash of toasted sesame oil",
+        "Dash of soy sauce",
+        "Dash of fish sauce",
+        "4 tsp dark maple syrup",
+        "4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)",
+        "4 large banana leaves (or unbleached parchment paper)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Ginger",
+        "Bake",
+        "Low Fat",
+        "Tilapia",
+        "Maple Syrup",
+        "Self"
+    ],
+    "title": "Baked Wrapped Tilapia",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-wrapped-tilapia-230199"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-yam-and-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-yam-and-potato-casserole.json
new file mode 100644
index 000000000..ff3b643ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-yam-and-potato-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x13 inch baking dish.",
+        "In the prepared dish, make a single layer of sweet potato slices.  Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper.  Repeat, alternating layers of white and sweet potatoes.",
+        "In a small bowl, or measuring cup, combine flour and broth.  Pour over potatoes.",
+        "Sprinkle cheese, bread crumbs and parsley over the potatoes.  Dot with remaining butter.  Cover.",
+        "Bake in preheated oven for 1 hour, or until potatoes and onions are soft."
+    ],
+    "ingredients": [
+        "1 large sweet potato, thinly sliced",
+        "1 large potato, thinly sliced",
+        "1 onion, thinly sliced",
+        "4 tablespoons butter, divided",
+        "salt and pepper to taste",
+        "2 tablespoons all-purpose flour",
+        "3/4 cup vegetable broth",
+        "1 cup shredded mozzarella cheese",
+        "2 tablespoons dry bread crumbs",
+        "1 tablespoon dried parsley (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Yam and Potato Casserole",
+    "url": "http://allrecipes.com/recipe/23364/baked-yam-and-potato-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-yam-fries-with-dip.json b/serverless-fleets/data/input/inferencing/recipes/baked-yam-fries-with-dip.json
new file mode 100644
index 000000000..bf82ae234
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-yam-fries-with-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet.",
+        "Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt.",
+        "Bake the yams in the preheated oven until soft, about 25 minutes.",
+        "While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "2 yams, peeled and cut into wedges",
+        "1/2 teaspoon seasoned salt",
+        "5 tablespoons fat-free sour cream",
+        "1 teaspoon mayonnaise",
+        "1/2 teaspoon taco seasoning",
+        "1/8 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Yam Fries with Dip",
+    "url": "http://allrecipes.com/recipe/216247/baked-yam-fries-with-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-yams-with-cinnamon-chili-butter-107498.json b/serverless-fleets/data/input/inferencing/recipes/baked-yams-with-cinnamon-chili-butter-107498.json
new file mode 100644
index 000000000..5c0dfd041
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-yams-with-cinnamon-chili-butter-107498.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Using electric mixer, beat first 5 ingredients in medium bowl until fluffy. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)",
+        "Preheat oven to 400\u00b0F. Line large baking sheet with foil. Place yams on sheet; bake until tender, about 1 hour 10 minutes. Slit each yam lengthwise. Spoon 1 tablespoon butter into each. Serve, passing remaining butter separately.",
+        "A pure chili powder, sold in the spice section of some supermarkets. If unavailable, substitute an equal quantity of regular mild chili powder."
+    ],
+    "ingredients": [
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1 tablespoon plus 2 teaspoons New Mexico chili powder*",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon cayenne pepper",
+        "6 yams (red-skinned sweet potatoes)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Potato",
+        "Side",
+        "Bake",
+        "Vegetarian",
+        "Spice",
+        "Winter",
+        "Cinnamon",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Baked Yams with Cinnamon-Chili Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-yams-with-cinnamon-chili-butter-107498"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-yams-with-ginger-molasses-butter-230942.json b/serverless-fleets/data/input/inferencing/recipes/baked-yams-with-ginger-molasses-butter-230942.json
new file mode 100644
index 000000000..934a5c509
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-yams-with-ginger-molasses-butter-230942.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. (Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.)",
+        "Preheat oven to 350\u00b0F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.",
+        "Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve."
+    ],
+    "ingredients": [
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "3 tablespoons (packed) golden brown sugar",
+        "1 tablespoon mild-flavored (light) molasses",
+        "1/2 teaspoon ground ginger",
+        "1/4 teaspoon ground cinnamon",
+        "Pinch of ground cloves",
+        "3 tablespoons minced crystallized ginger",
+        "6 8-ounce yams (red-skinned sweet potatoes), rinsed, patted dry"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Cinnamon",
+        "Molasses",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baked Yams with Ginger-Molasses Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-yams-with-ginger-molasses-butter-230942"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-zesty-carrots.json b/serverless-fleets/data/input/inferencing/recipes/baked-zesty-carrots.json
new file mode 100644
index 000000000..84a6c95e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-zesty-carrots.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Place carrots in a 9x13 inch baking dish.",
+        "In a medium bowl combine cream, horseradish, onion, mayonnaise, salt and pepper.  Pour mixture over carrots.",
+        "Combine melted butter and corn flakes; sprinkle over carrots.",
+        "Bake in preheated oven for 15 to 20 minutes, or until heated through."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen, chopped carrots",
+        "1/2 cup light cream",
+        "3 1/2 tablespoons prepared horseradish",
+        "1 tablespoon grated onion",
+        "1 cup mayonnaise",
+        "1 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1/4 cup melted butter",
+        "1/2 cup crushed corn flake cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Zesty Carrots",
+    "url": "http://allrecipes.com/recipe/25893/baked-zesty-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-casserole.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-casserole.json
new file mode 100644
index 000000000..40acb67db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-casserole.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.",
+        "Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.",
+        "Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package ziti",
+        "1 (15 ounce) container ricotta cheese",
+        "1 1/2 cups tomato sauce",
+        "1 (8 ounce) package shredded mozzarella cheese",
+        "1 egg, slightly beaten",
+        "1 teaspoon salt, or to taste",
+        "1/2 teaspoon ground black pepper, or to taste",
+        "2 cups tomato sauce, divided",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti Casserole",
+    "url": "http://allrecipes.com/recipe/228411/baked-ziti-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-i.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-i.json
new file mode 100644
index 000000000..7f5303830
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.",
+        "In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.",
+        "Bake for 30 minutes in the preheated oven, or until cheeses are melted."
+    ],
+    "ingredients": [
+        "1 pound dry ziti pasta",
+        "1 onion, chopped",
+        "1 pound lean ground beef",
+        "2 (26 ounce) jars spaghetti sauce",
+        "6 ounces provolone cheese, sliced",
+        "1 1/2 cups sour cream",
+        "6 ounces mozzarella cheese, shredded",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti I",
+    "url": "http://allrecipes.com/recipe/11758/baked-ziti-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-ii.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-ii.json
new file mode 100644
index 000000000..8ccb95f46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.",
+        "In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.",
+        "Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package ziti pasta",
+        "24 ounces ricotta cheese",
+        "1 pound shredded mozzarella cheese",
+        "1 egg, beaten",
+        "1 (32 ounce) jar spaghetti sauce",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti II",
+    "url": "http://allrecipes.com/recipe/18031/baked-ziti-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-iii.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-iii.json
new file mode 100644
index 000000000..fb9c5a72e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-iii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.",
+        "Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.",
+        "Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dry ziti pasta",
+        "1 pound lean ground beef",
+        "1 onion, chopped",
+        "2 (28 ounce) jars spaghetti sauce",
+        "6 ounces sliced provolone cheese",
+        "6 ounces sliced mozzarella cheese",
+        "1 1/2 cups sour cream",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 cup chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti III",
+    "url": "http://allrecipes.com/recipe/17098/baked-ziti-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-iv.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-iv.json
new file mode 100644
index 000000000..a59049e45
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-iv.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.",
+        "Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion  in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.",
+        "Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.",
+        "Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted."
+    ],
+    "ingredients": [
+        "1 pound dry ziti pasta",
+        "1 1/2 tablespoons olive oil",
+        "1 onion, sliced",
+        "1 teaspoon minced fresh rosemary",
+        "4 cloves garlic, chopped",
+        "1/2 pound ground beef",
+        "1/2 pound ground pork sausage",
+        "1 1/2 (26 ounce) jars spaghetti sauce",
+        "salt to taste",
+        "1 (6 ounce) package provolone cheese, sliced",
+        "3/4 cup sour cream",
+        "3/4 cup cottage cheese",
+        "1 (6 ounce) package mozzarella cheese, shredded",
+        "2 tablespoons freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti IV",
+    "url": "http://allrecipes.com/recipe/26254/baked-ziti-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-plus.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-plus.json
new file mode 100644
index 000000000..e08a6e02a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-plus.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.",
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef into garlic. Add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. Cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.",
+        "Heat a large skillet over medium-high heat. Cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. Slice sausages into 1/4-inch rounds. Stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and return rigatoni to pot.",
+        "Dice about 3/4 the mozzarella into 1/8-inch cubes. Mix cubed mozzarella with ricotta cheese in a bowl. Stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. Pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. Toss well.",
+        "Slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.",
+        "Bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 cloves garlic, sliced",
+        "2 pounds ground beef",
+        "2 (28 ounce) cans crushed tomatoes",
+        "1 (28 ounce) can tomato puree",
+        "salt and ground black pepper to taste",
+        "3 pounds Italian link sausage",
+        "2 green bell peppers, cut into 1/2-inch strips",
+        "1 large onion, sliced",
+        "2 (16 ounce) packages rigatoni",
+        "2 (16 ounce) packages mozzarella cheese",
+        "1 (24 ounce) carton ricotta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti Plus",
+    "url": "http://allrecipes.com/recipe/232921/baked-ziti-plus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-primavera.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-primavera.json
new file mode 100644
index 000000000..f5be0ab64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-primavera.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan.",
+        "Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.",
+        "Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped.",
+        "Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil.",
+        "Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more."
+    ],
+    "ingredients": [
+        "2 (16 ounce) packages ziti",
+        "1 (16 ounce) jar spaghetti sauce",
+        "1 (15 ounce) container ricotta cheese",
+        "1 (6 ounce) package baby spinach leaves",
+        "1 pound ready-peeled baby carrots",
+        "2 tablespoons olive oil",
+        "3 small zucchini, diced",
+        "1 (6 ounce) package portobello mushroom caps, diced",
+        "1 (8 ounce) package button mushrooms, diced",
+        "1 1/2 tablespoons minced garlic",
+        "1 (28 ounce) can diced tomatoes, drained",
+        "2 tablespoons Italian seasoning",
+        "1 (8 ounce) package shredded Italian cheese blend",
+        "3 (16 ounce) jars spaghetti sauce",
+        "2 tablespoons Italian seasoning",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti Primavera",
+    "url": "http://allrecipes.com/recipe/190199/baked-ziti-primavera/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-cheese.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-cheese.json
new file mode 100644
index 000000000..bbc0e3b36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-cheese.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Bechamel sauce: Heat butter in a medium sauce pan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.",
+        "Meanwhile, heat the milk in separate pan until just about to boil.",
+        "Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with nutmeg and 2 teaspoons salt and set aside.",
+        "Preheat the oven to 425 degrees F.",
+        "Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional).",
+        "Cook Ziti for 30 seconds less than the package instructions.",
+        "Add Marinara Sauce, bechamel sauce, mozzarella, and grated cheese to the ziti and mix well.",
+        "Divide ziti and sauce mixture among six individual gratin dishes. Sprinkle with breadcrumbs.",
+        "Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately."
+    ],
+    "ingredients": [
+        "1 (16 ounce) box Barilla\u00ae Ziti",
+        "5 tablespoons butter",
+        "4 tablespoons all-purpose flour",
+        "3 cups milk",
+        "1/2 teaspoon ground nutmeg",
+        "2 teaspoons kosher salt",
+        "2 tablespoons kosher salt (optional)",
+        "2 cups Barilla\u00ae Marinara Sauce",
+        "1 pound buffalo mozzarella cheese, cut into 1/4-inch cubes",
+        "1/2 cup freshly grated Parmigiano-Reggiano cheese",
+        "1/2 cup fresh breadcrumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti with Cheese",
+    "url": "http://allrecipes.com/recipe/236675/baked-ziti-with-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-johnsonville-italian.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-johnsonville-italian.json
new file mode 100644
index 000000000..837cb4d72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-johnsonville-italian.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium heat. Add sausage, crumble and cook until no longer pink and lightly browned. Drain and transfer into a large mixing bowl. Meanwhile prepare ziti according to package directions. Drain and rinse with cold water, cover and set aside.",
+        "Using the same skillet, heat 1 tablespoon of oil over medium-high heat. Add eggplant and cook until tender and lightly browned. Transfer to bowl with sausage.",
+        "Using the same skillet, heat remaining oil over medium heat. Add onion and garlic, saut\u00e9 until tender. Pour wine into skillet, increase heat to medium-high and continue to stir until most of the liquid has evaporated. Add tomatoes and reduce heat to medium. Simmer for 10 minutes. To the bowl with the sausage mixture, add cooked pasta, basil, olives, 2 cups of mozzarella cheese, tomato sauce, salt and pepper. Stir to combine ingredients.",
+        "Transfer mixture to a greased 3-quart baking dish. Sprinkle with remaining mozzarella and Parmesan cheese. Cover and bake at 400 degrees F for 25 to 30 minutes. Uncover and bake for 5 minutes longer, or until lightly browned. Let stand 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (19 ounce) package Johnsonville\u00ae Fresh Italian Sweet Sausage Links, casings removed",
+        "3 tablespoons olive oil, divided",
+        "12 ounces ziti pasta",
+        "1 small eggplant, cut into 1/2-inch cubes",
+        "1 medium onion, chopped",
+        "3 cloves garlic, minced",
+        "1/2 cup red wine",
+        "1 (28 ounce) can crushed plum tomatoes",
+        "1/4 cup chopped fresh basil",
+        "1/3 cup pitted kalamata olives, chopped",
+        "2 1/2 cups shredded mozzarella cheese, divided",
+        "salt and fresh ground pepper to taste",
+        "1/2 cup shredded Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti with Johnsonville Italian Sausage",
+    "url": "http://allrecipes.com/recipe/220068/baked-ziti-with-johnsonville-italian/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-mushrooms-peppers-and-parmesan-14637.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-mushrooms-peppers-and-parmesan-14637.json
new file mode 100644
index 000000000..c5cfb3a75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-mushrooms-peppers-and-parmesan-14637.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Chop yellow bell peppers and onion and mince garlic. In a 3- to 4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.)",
+        "Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch-wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.",
+        "Preheat oven to 375\u00b0F.",
+        "Fill a 6- to 7-quart kettle three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1 1/2 cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3-quart shallow baking dish and sprinkle with remaining 1/2 cup Parmesan.",
+        "Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes."
+    ],
+    "ingredients": [
+        "3 large yellow bell peppers (about 1 1/2 pounds)",
+        "1 large onion",
+        "3 garlic cloves",
+        "3 tablespoons olive oil",
+        "1 1/2 cups heavy cream",
+        "1 1/2 pounds mushrooms",
+        "2 medium red bell peppers",
+        "2 medium orange bell peppers",
+        "1 pound ziti",
+        "8 scallions (green part only)",
+        "2 cups freshly grated Parmesan (about 6 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Mushroom",
+        "Pasta",
+        "Pepper",
+        "Bake",
+        "Super Bowl",
+        "Vegetarian",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Baked Ziti with Mushrooms, Peppers, and Parmesan",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-ziti-with-mushrooms-peppers-and-parmesan-14637"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-sausage.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-sausage.json
new file mode 100644
index 000000000..7dccdc663
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-sausage.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.",
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.",
+        "While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.",
+        "Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.",
+        "In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.",
+        "Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dry ziti pasta",
+        "1 pound mild Italian sausage",
+        "1 (15 ounce) container ricotta cheese",
+        "1 egg",
+        "1 large yellow onion, minced",
+        "2 teaspoons minced garlic",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 1/2 (26 ounce) jars spaghetti sauce, divided",
+        "1 (8 ounce) package shredded Italian cheese blend",
+        "1 teaspoon dried basil (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Ziti with Sausage",
+    "url": "http://allrecipes.com/recipe/165350/baked-ziti-with-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-spicy-pork-and-sausage-ragu-109165.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-spicy-pork-and-sausage-ragu-109165.json
new file mode 100644
index 000000000..f385bd8f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-spicy-pork-and-sausage-ragu-109165.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Heat olive oil in heavy large pot over medium-high heat. Add pancetta and saut\u00e9 until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; saut\u00e9 until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Saut\u00e9 until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; saut\u00e9 until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.",
+        "Uncover pot; tilt to 1 side and spoon off fat from surface of rag\u00f9. Gently press pork pieces with back of fork to break up meat coarsely. Season rag\u00f9 to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)",
+        "Preheat oven to 400\u00b0F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into rag\u00f9. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.",
+        "*Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "4 ounces thinly sliced pancetta,* chopped",
+        "2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes",
+        "1 pound Italian hot sausages, casings removed",
+        "2 cups chopped onions",
+        "3/4 cup chopped carrots",
+        "3/4 cup chopped celery",
+        "6 large fresh thyme sprigs",
+        "6 large garlic cloves, chopped",
+        "2 bay leaves",
+        "1/2 teaspoon dried crushed red pepper",
+        "2 cups dry red wine",
+        "1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved",
+        "1 1/4 pounds ziti pasta",
+        "2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)",
+        "1/2 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Pasta",
+        "Pork",
+        "Tomato",
+        "Saut\u00e9",
+        "Super Bowl",
+        "Mozzarella",
+        "Bacon",
+        "Carrot",
+        "Red Wine",
+        "Winter",
+        "Thyme",
+        "Potluck",
+        "Simmer"
+    ],
+    "title": "Baked Ziti with Spicy Pork and Sausage Rag\u00f9",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-ziti-with-spicy-pork-and-sausage-ragu-109165"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-spinach-and-tomatoes-2609.json b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-spinach-and-tomatoes-2609.json
new file mode 100644
index 000000000..93bb8674a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-ziti-with-spinach-and-tomatoes-2609.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and saut\u00e9 until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)",
+        "Preheat oven to 375\u00b0 F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes."
+    ],
+    "ingredients": [
+        "3/4 pound hot Italian sausages, casings removed",
+        "1 medium onion, chopped",
+        "3 large garlic cloves, chopped",
+        "1 28-ounce can diced peeled tomatoes",
+        "1/4 cup purchased pesto sauce",
+        "10 ounces ziti or penne pasta (about 3 cups), freshly cooked",
+        "8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)",
+        "6 ounces mozzarella cheese, cubed",
+        "1 cup grated Parmesan cheese (about 3 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Tomato",
+        "Bake",
+        "Mozzarella",
+        "Sausage",
+        "Spinach",
+        "California"
+    ],
+    "title": "Baked Ziti with Spinach and Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/baked-ziti-with-spinach-and-tomatoes-2609"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-chips.json b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-chips.json
new file mode 100644
index 000000000..aadc35878
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-chips.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.",
+        "Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes."
+    ],
+    "ingredients": [
+        "3 small zucchini, sliced into 1/4-inch rounds",
+        "2 tablespoons olive oil",
+        "1/2 cup Italian-seasoned bread crumbs",
+        "2 tablespoons grated Parmesan cheese",
+        "2 teaspoons fresh oregano"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Zucchini Chips",
+    "url": "http://allrecipes.com/recipe/237888/baked-zucchini-chips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-cups.json b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-cups.json
new file mode 100644
index 000000000..8198f297f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-cups.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Mix shredded zucchini with the Ragu(R) Old World Style(R) Traditional Sauce until coated. Add salt and pepper as desired. Portion into individual 1 1/2-cup Mason jars or small ramekins. Add 1/4 cup of the shredded cheese on top of each. Top with a basil leaf spritzed with olive oil, if desired.",
+        "Bake for 20-25 minutes or until cheese is lightly browned. Let cool until individual containers have cooled enough to handle. Serve!"
+    ],
+    "ingredients": [
+        "2 cups shredded zucchini",
+        "3 cups Ragu\u00ae Old World Style\u00ae Traditional Sauce",
+        "1 cup shredded mozzarella cheese",
+        "4 basil leaves spritzed with olive oil (optional)",
+        "Salt and black pepper to taste",
+        "4 small canning jars or ramekins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Zucchini Cups",
+    "url": "http://allrecipes.com/recipe/241770/baked-zucchini-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-de-provence.json b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-de-provence.json
new file mode 100644
index 000000000..5d10a88c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-de-provence.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.",
+        "Bake in the preheated oven for 30 minutes.",
+        "While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot."
+    ],
+    "ingredients": [
+        "3 zucchini, sliced into 1/4-inch rounds",
+        "3 tablespoons extra-virgin olive oil",
+        "2 teaspoons fine sea salt",
+        "1 tablespoon herbes de Provence",
+        "1/4 cup breadcrumbs",
+        "1/4 cup shredded Parmesan cheese",
+        "3 tablespoons extra-virgin olive oil",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Zucchini de Provence",
+    "url": "http://allrecipes.com/recipe/176303/baked-zucchini-de-provence/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-fries.json b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-fries.json
new file mode 100644
index 000000000..3c07a2d50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-fries.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.",
+        "Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.",
+        "Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.",
+        "Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1/2 cup bread crumbs",
+        "1/4 cup grated Parmesan cheese",
+        "2 eggs, beaten",
+        "3 zucchinis - ends trimmed, halved, and cut into 1/2-inch strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Zucchini Fries",
+    "url": "http://allrecipes.com/recipe/236302/baked-zucchini-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-parmesan-fries.json b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-parmesan-fries.json
new file mode 100644
index 000000000..24e951b42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-parmesan-fries.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.",
+        "Pour coconut flour into a bowl.",
+        "Whisk egg whites and water together in a bowl.",
+        "Combine almond meal, Parmesan cheese, Italian seasoning, and pepper in another bowl.",
+        "Dredge batches of zucchini in coconut flour using tongs. Dip in beaten egg whites; toss in almond meal mixture until coated. Arrange on the lined baking sheet.",
+        "Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley."
+    ],
+    "ingredients": [
+        "1/2 cup coconut flour",
+        "2 egg whites",
+        "1/4 cup water",
+        "1 cup almond meal",
+        "1/4 cup grated Parmesan cheese",
+        "1 teaspoon Italian seasoning",
+        "1 teaspoon ground black pepper",
+        "4 zucchini, quartered lengthwise",
+        "1 teaspoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Zucchini Parmesan Fries",
+    "url": "http://allrecipes.com/recipe/255663/baked-zucchini-parmesan-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-squares.json b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-squares.json
new file mode 100644
index 000000000..ea60b3d5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini-squares.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Combine biscuit mix, Parmesan cheese, mozzarella cheese, parsley, oregano, basil, and salt in a bowl. Mix eggs, oil, and onion in a bowl. Stir biscuit mixture into egg mixture until just combined; fold in zucchini and pepperoni. Transfer to baking dish.",
+        "Bake in preheated oven until golden brown and set, 30 to 35 minutes. Allow to cool slightly and cut into squares."
+    ],
+    "ingredients": [
+        "1 cup biscuit baking mix",
+        "1/2 cup grated Parmesan cheese",
+        "1/2 cup shredded mozzarella cheese",
+        "1 tablespoon minced fresh parsley",
+        "1 1/2 teaspoons dried oregano",
+        "1 1/2 teaspoons dried basil",
+        "1/2 teaspoon salt",
+        "4 eggs",
+        "1/2 cup vegetable oil",
+        "1 small onion, chopped",
+        "3 zucchini, grated",
+        "1/2 cup chopped pepperoni"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Zucchini Squares",
+    "url": "http://allrecipes.com/recipe/222656/baked-zucchini-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baked-zucchini.json b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini.json
new file mode 100644
index 000000000..c4917705e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baked-zucchini.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of water to a boil.  Add zucchini and cook until tender but still firm, about 15 minutes. Drain, cool and scoop out seeds.",
+        "In a medium bowl combine cream cheese, sour cream, Parmesan cheese and garlic.  Spoon mixture into zucchini halves and sprinkle with paprika.",
+        "Bake in preheated oven for 10 to 15 minutes, or until heated through."
+    ],
+    "ingredients": [
+        "1 large zucchini, cut lengthwise then in half",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup sour cream",
+        "1/4 cup grated Parmesan cheese",
+        "1 tablespoon minced garlic",
+        "paprika to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baked Zucchini",
+    "url": "http://allrecipes.com/recipe/20090/baked-zucchini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bakers-secret-pie-crust.json b/serverless-fleets/data/input/inferencing/recipes/bakers-secret-pie-crust.json
new file mode 100644
index 000000000..51f6272bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bakers-secret-pie-crust.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Measure butter & shortening onto a plate, put into freezer for about 20 minutes.",
+        "Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor.  Pulse for a few seconds to mix.",
+        "Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute.  Scrape down twice while doing this.",
+        "Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks.  Do not over process at this stage!",
+        "In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water.  Let this get chilled, about 3 to 4 minutes.",
+        "Remove mixed flours and shortening from processor, put into a large mixing bowl.  Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.",
+        "Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).",
+        "Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts.  I have won County Fair competitions with this pie crust. Double for making a 2-crust pie."
+    ],
+    "ingredients": [
+        "3/4 cup cake flour",
+        "3/4 cup all-purpose flour",
+        "1 teaspoon white sugar",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon baking powder",
+        "4 tablespoons unsalted butter",
+        "5 tablespoons shortening",
+        "1 egg yolk",
+        "2 teaspoons distilled white vinegar",
+        "3 cubes  ice",
+        "1/2 cup cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baker's Secret Pie Crust",
+    "url": "http://allrecipes.com/recipe/12678/bakers-secret-pie-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bakery-fruit-tart.json b/serverless-fleets/data/input/inferencing/recipes/bakery-fruit-tart.json
new file mode 100644
index 000000000..f2293655a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bakery-fruit-tart.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans.  Bake in the preheated oven until edges of crusts are golden, about 10 minutes. Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more. Remove from oven; set aside to cool.",
+        "Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering until syrup has thickened. Remove from heat; set aside.",
+        "Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding. Drizzle the prepared glaze thoroughly over each pie. Chill in refrigerator before serving."
+    ],
+    "ingredients": [
+        "2 unbaked 9-inch pie crusts",
+        "3/4 cup water",
+        "1/2 lime, juiced",
+        "1/4 cup white sugar",
+        "1 (15 ounce) can mandarin orange segments, drained, liquid reserved",
+        "1 tablespoon cornstarch",
+        "1 tablespoon water",
+        "1 1/2 cups milk",
+        "3/4 cup half-and-half cream",
+        "1 teaspoon vanilla extract",
+        "1 (5.1 ounce) package instant vanilla pudding mix",
+        "1 quart fresh strawberries, hulled and halved",
+        "2 kiwis, peeled and sliced",
+        "1 (16 ounce) can apricot halves, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bakery Fruit Tart",
+    "url": "http://allrecipes.com/recipe/215209/bakery-fruit-tart/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bakery-graham-cracker-pie.json b/serverless-fleets/data/input/inferencing/recipes/bakery-graham-cracker-pie.json
new file mode 100644
index 000000000..dc91325fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bakery-graham-cracker-pie.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 300 degrees F (150 degrees C).",
+        "Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.",
+        "Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.",
+        "Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.",
+        "Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups graham cracker crumbs",
+        "2 tablespoons white sugar",
+        "1 tablespoon butter, melted",
+        "1/2 cup white sugar",
+        "1/4 cup cornstarch",
+        "1/3 teaspoon salt",
+        "2 1/2 cups scalded milk",
+        "4 egg yolks, beaten",
+        "2 tablespoons butter",
+        "1 teaspoon vanilla extract",
+        "4 egg whites",
+        "1/4 cup white sugar",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bakery Graham Cracker Pie",
+    "url": "http://allrecipes.com/recipe/214018/bakery-graham-cracker-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bakery-shop-icing.json b/serverless-fleets/data/input/inferencing/recipes/bakery-shop-icing.json
new file mode 100644
index 000000000..9b1252121
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bakery-shop-icing.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.",
+        "Note: This icing will appear curdled at first, but continue beating and it will become smooth."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "6 tablespoons shortening",
+        "1 cup white sugar",
+        "2 teaspoons vanilla extract",
+        "1 tablespoon cornstarch",
+        "1/2 cup warm milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bakery Shop Icing",
+    "url": "http://allrecipes.com/recipe/8368/bakery-shop-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bakery-style-pizza.json b/serverless-fleets/data/input/inferencing/recipes/bakery-style-pizza.json
new file mode 100644
index 000000000..696ebeb2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bakery-style-pizza.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.",
+        "Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.",
+        "Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.",
+        "Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.",
+        "Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza.",
+        "Let pizza rise in a warm area until puffy, about 1 hour.",
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares."
+    ],
+    "ingredients": [
+        "Dough:",
+        "1 1/4 cups warm water",
+        "1 teaspoon active dry yeast",
+        "3 cups bread flour",
+        "1 1/2 teaspoons fine salt",
+        "1/4 cup olive oil, divided",
+        "Sauce:",
+        "1 (28 ounce) can plain crushed tomatoes",
+        "1 (14 ounce) can pizza sauce (such as Don Peppino\u00ae)",
+        "Cheese:",
+        "8 ounces low-moisture whole-milk mozzarella, very thinly sliced",
+        "1/4 cup grated Pecorino Romano cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bakery-Style Pizza",
+    "url": "http://allrecipes.com/recipe/246553/bakery-style-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bakes-margarita-masterpiece.json b/serverless-fleets/data/input/inferencing/recipes/bakes-margarita-masterpiece.json
new file mode 100644
index 000000000..ae3fd888a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bakes-margarita-masterpiece.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Fill a blender with ice; add limeade, tequila, Mexican beer, triple sec, and melon liqueur. Blend mixture until desired consistency is reached."
+    ],
+    "ingredients": [
+        "4 cups ice cubes, or as needed",
+        "1 (12 ounce) container frozen limeade concentrate",
+        "6 fluid ounces tequila",
+        "6 fluid ounces Mexican beer",
+        "3 fluid ounces triple sec",
+        "2 fluid ounces melon liqueur (such as Midori\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bake's Margarita Masterpiece",
+    "url": "http://allrecipes.com/recipe/241036/bakes-margarita-masterpiece/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bakestones.json b/serverless-fleets/data/input/inferencing/recipes/bakestones.json
new file mode 100644
index 000000000..7dfc5a08b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bakestones.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat a griddle to moderate heat 325 - 350 degrees F (165 - 175 degrees C).  Grease lightly.",
+        "Beat sugar and butter or margarine together, adding salt and baking powder.  Beat in eggs.  Add 2 cups of flour and raisins and mix.  Then add the other two cups of flour.  If too dry add a little milk if too wet add a little flour.",
+        "Roll out about 1/4 inch thick and cut out cookies.",
+        "Place on a greased griddle and brown on both sides."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "1\u2009\u00bc cups butter",
+        "1 teaspoon salt",
+        "1\u2009\u00bc cups white sugar",
+        "1\u2009\u00bc cups raisins",
+        "2  eggs",
+        "1\u2009\u00bd teaspoons baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bakestones",
+    "url": "http://allrecipes.com/recipe/10816/bakestones/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bakewell-tart-with-raspberry-preserves-358564.json b/serverless-fleets/data/input/inferencing/recipes/bakewell-tart-with-raspberry-preserves-358564.json
new file mode 100644
index 000000000..ccccde20e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bakewell-tart-with-raspberry-preserves-358564.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap; chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.Soften briefly at room temperature before rolling.",
+        "Preheat oven to 375\u00b0F. Roll out dough on floured surface to 12- to 13-inch round. Transfer dough to 9-inch tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.",
+        "Line crust with foil and dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool on rack 30 minutes. Reduce oven temperature to 350\u00b0F.",
+        "Spread raspberry preserves evenly over bottom of crust. Scrape seeds from vanilla bean halves into medium bowl. Add sugar and blend with back of fork to distribute vanilla seeds evenly. Add butter, egg yolks, egg whites, almond extract, and salt; whisk to blend. Finely grind almonds in processor; stir into filling. Pour filling into crust.",
+        "Bake tart until browned on top and set in center, 30 to 35 minutes. Cool on rack until just slightly warm, about 45 minutes.",
+        "Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream."
+    ],
+    "ingredients": [
+        "1 1/4 cups all purpose flour",
+        "1/2 teaspoon sugar",
+        "1/4 teaspoon salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "3 tablespoons (or more) ice water",
+        "3/4 cup raspberry preserves",
+        "1/2 vanilla bean, split lengthwise",
+        "1/2 cup sugar",
+        "1/2 cup (1 stick) unsalted butter, melted, cooled",
+        "4 large egg yolks",
+        "3 large egg whites",
+        "1/4 teaspoon almond extract",
+        "Pinch of salt",
+        "1 cup roasted salted Marcona almonds*",
+        "Lightly sweetened whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Vegetarian",
+        "Raspberry",
+        "Tree Nut",
+        "Almond",
+        "Summer",
+        "Party",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bakewell Tart with Raspberry Preserves",
+    "url": "http://www.epicurious.com/recipes/food/views/bakewell-tart-with-raspberry-preserves-358564"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bakewell-tarts.json b/serverless-fleets/data/input/inferencing/recipes/bakewell-tarts.json
new file mode 100644
index 000000000..7cd20ef6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bakewell-tarts.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.",
+        "Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).",
+        "Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.",
+        "Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.",
+        "Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.",
+        "Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6716666.jpg",
+    "ingredients": [
+        "12 (3 inch) unbaked tart shells",
+        "\u00bc cup raspberry jam",
+        "\u00bc cup butter, softened",
+        "\u00bc cup white sugar",
+        "\u00bc cup all-purpose flour",
+        "1  large egg",
+        "1 teaspoon baking powder",
+        "1 teaspoon almond extract",
+        "5 tablespoons confectioners' sugar",
+        "1 tablespoon boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bakewell Tarts",
+    "url": "http://allrecipes.com/recipe/242070/bakewell-tarts/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baking-mix-apple-crisp.json b/serverless-fleets/data/input/inferencing/recipes/baking-mix-apple-crisp.json
new file mode 100644
index 000000000..7daf35b82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baking-mix-apple-crisp.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place apples in a 9x9 inch square baking dish.  In a bowl, mix together oats, baking mix, sugar, cinnamon and cloves.  Stir in applesauce and vanilla and sprinkle crumble mixture over apples.  Drizzle melted butter evenly over topping.",
+        "Bake in preheated oven 30 minutes, until apples are tender and top is golden."
+    ],
+    "ingredients": [
+        "6 cups diced apples",
+        "1 cup rolled oats",
+        "2 1/2 cups all-purpose baking mix",
+        "2/3 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/4 cup applesauce",
+        "1 teaspoon vanilla extract",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baking Mix Apple Crisp",
+    "url": "http://allrecipes.com/recipe/23085/baking-mix-apple-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baking-mix-blackberry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/baking-mix-blackberry-cobbler.json
new file mode 100644
index 000000000..884b47f94
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baking-mix-blackberry-cobbler.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.",
+        "Whisk the milk, oil, 1/3 cup sugar, and baking mix together in a bowl until no large lumps remain. Pour into the prepared baking dish. Whisk 2/3 cup sugar with the water in a clean bowl until mixed. Gently fold in the berries until evenly coated. Spread the berries over the baking mix batter.",
+        "Bake in the preheated oven 45 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup milk",
+        "2 teaspoons vegetable oil",
+        "1/3 cup white sugar",
+        "1 cup all-purpose baking mix (such as Bisquick\u00ae)",
+        "2/3 cup white sugar",
+        "1 cup water",
+        "2 cups fresh blackberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baking Mix Blackberry Cobbler",
+    "url": "http://allrecipes.com/recipe/218025/baking-mix-blackberry-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baking-perfect-bacon-for-a-blt.json b/serverless-fleets/data/input/inferencing/recipes/baking-perfect-bacon-for-a-blt.json
new file mode 100644
index 000000000..1b477e8a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baking-perfect-bacon-for-a-blt.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cut a piece of heavy duty aluminum foil about twice as long as a rimmed baking sheet. Pinch and fold every inch or so of the foil to create ridges for the bacon to drain into while cooking.",
+        "Place bacon side by side on the ridged foil.",
+        "Bake in preheat oven to your desired level of doneness and a bit of foam forms on the surface, 25 to 30 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3904238.jpg",
+    "ingredients": [
+        "9 slices bacon",
+        "Heavy duty aluminum foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baking Perfect Bacon for a BLT",
+    "url": "http://allrecipes.com/recipe/255277/baking-perfect-bacon-for-a-blt/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baking-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/baking-potato-soup.json
new file mode 100644
index 000000000..ddb4da32e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baking-potato-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place potatoes in a pot with water to cover.  Bring to a boil, introduce butter, salt and pepper.  Reduce heat to medium low and simmer until potatoes are tender, 10 to 20 minutes more.",
+        "Meanwhile, prepare gravy mix.  Bring 3 1/2 cups of water to a boil in a large saucepan.  Combine the remaining cup of water with the gravy mix and stir to dissolve.  Stir into boiling water.",
+        "Drain potatoes and add to boiling gravy mix.  Continue to boil 5 minutes more, adding water to thin if desired.  Serve at once."
+    ],
+    "ingredients": [
+        "4 large potatoes, peeled and diced",
+        "1/4 cup butter",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "4 1/2 cups water, divided",
+        "3 (1 ounce) packages white gravy mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baking Potato Soup",
+    "url": "http://allrecipes.com/recipe/23423/baking-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baking-powder-biscuits-i.json b/serverless-fleets/data/input/inferencing/recipes/baking-powder-biscuits-i.json
new file mode 100644
index 000000000..f2c008ba4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baking-powder-biscuits-i.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.",
+        "In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.",
+        "Bake for 12 to 15 minutes in the preheated oven, until golden brown."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup shortening",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baking Powder Biscuits I",
+    "url": "http://allrecipes.com/recipe/16720/baking-powder-biscuits-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baking-powder-biscuits-ii.json b/serverless-fleets/data/input/inferencing/recipes/baking-powder-biscuits-ii.json
new file mode 100644
index 000000000..c9e64e454
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baking-powder-biscuits-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.",
+        "In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.",
+        "Roll dough out on a lightly floured surface. Cut dough into biscuits.",
+        "Bake in preheated oven for 15 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1 teaspoon salt",
+        "1/3 cup vegetable oil",
+        "2/3 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baking Powder Biscuits II",
+    "url": "http://allrecipes.com/recipe/17158/baking-powder-biscuits-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baklava-109545.json b/serverless-fleets/data/input/inferencing/recipes/baklava-109545.json
new file mode 100644
index 000000000..8beff449b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baklava-109545.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Combine sugar and water in a 2 1/2- to 3-quart saucepan. Squeeze juice from lemon and orange into sugar mixture. Add fruit halves and cinnamon sticks. Bring mixture to a boil over moderate heat, uncovered, stirring occasionally, until sugar is dissolved, then simmer 10 minutes. Stir in honey and return to a boil. Remove from heat and cool to room temperature. Pour through a sieve into a large measuring cup or bowl, pressing hard on, then discarding, solids. Chill, uncovered, until cold, about 1 hour.",
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Whisk together almonds, walnuts, sugar, cinnamon, nutmeg, cloves, and salt until combined well.",
+        "Generously brush a 13- by 9- by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, then brushing every second sheet generously with butter, until you have used 10 sheets of phyllo total. After brushing top layer of phyllo with butter, spread a rounded 1 1/2 cups of nut mixture over it. Drizzle with 2 tablespoons butter.",
+        "Repeat layering 3 more times. Top with 10 more sheets of phyllo. (You will use 50 sheets of phyllo total.) Butter top and let baklava stand at room temperature to harden slightly (to facilitate cutting), 10 to 15 minutes.",
+        "Using a sharp knife, cut baklava into 16 equal rectangles, then cut each piece in half diagonally. (Be sure to cut all the way through.)",
+        "Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. (Cover once baklava is at room temperature.) Do not chill."
+    ],
+    "ingredients": [
+        "2 cups sugar",
+        "2/3 cup water",
+        "1 lemon, halved",
+        "1 orange, halved",
+        "1 1/2 (3-inch) cinnamon sticks",
+        "2/3 cup honey",
+        "3 1/4 cups whole almonds with skins (1 lb), finely chopped",
+        "2 1/3 cups walnuts (1/2 lb), finely chopped",
+        "1 1/4 cups sugar",
+        "1 tablespoon cinnamon",
+        "2 teaspoons freshly grated nutmeg",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon salt",
+        "3 sticks (1 1/2 cups) unsalted butter, melted and cooled slightly",
+        "1 (1-lb) package phyllo dough (17 by 12 inches; about 28 sheets), thawed if frozen"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Ramadan",
+        "Lemon",
+        "Orange",
+        "Almond",
+        "Walnut",
+        "Honey",
+        "Cinnamon",
+        "Clove",
+        "Phyllo/Puff Pastry Dough",
+        "Nutmeg",
+        "Pastry",
+        "Gourmet"
+    ],
+    "title": "Baklava",
+    "url": "http://www.epicurious.com/recipes/food/views/baklava-109545"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baklava-352471.json b/serverless-fleets/data/input/inferencing/recipes/baklava-352471.json
new file mode 100644
index 000000000..a8fc1e863
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baklava-352471.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Preheat the oven to 375\u00b0F.",
+        "Mix together the walnuts, sugar, and spices and set aside.",
+        "As you work, keep the sheets of phyllo covered with plastic wrap to keep them from drying out. Place 1 sheet of phyllo on the bottom of a jelly roll pan (12-inch x16-inch). Brush the dough lightly with melted butter. Repeat this process until there are 8 sheets of phyllo in the pan.",
+        "Sprinkle one-third of the nut mixture onto the phyllo sheets.",
+        "Place 4 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet.",
+        "Place another one-third of the nut mixture on the dough.",
+        "Layer the remaining sheets of phyllo on top of the nuts, brushing melted butter in between each sheet. Brush the top sheet with butter as well.",
+        "Trim the edges so that they do not stand above the level of the dough.",
+        "Cut the pastry into 2-inch squares, making sure not to slice through the bottom layer of phyllo dough. Leaving the bottom layer uncut will allow the syrup to soak in more efficiently.",
+        "Bake at 375\u00b0F for 25-30 minutes or until the top layer of the phyllo takes on a light golden brown color.",
+        "While the dough bakes prepare the syrup. Combine all of the ingredients and bring to a boil. Remove the clove and lemon peel.",
+        "Remove the pan from the oven and immediately pour hot syrup over the baklava.",
+        "Before serving allow the baklava to stand at room temperature until cooled. Slice through the bottom layer of phyllo dough and serve."
+    ],
+    "ingredients": [
+        "3 1/2 cups walnuts, chopped",
+        "1/2 cup sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cardamom",
+        "1/4 teaspoon ground cloves",
+        "1 pound package phyllo sheets, thawed",
+        "1 1/2 cups butter, melted",
+        "2 cups, plus 2 tablespoons sugar",
+        "1 1/2 cups water",
+        "1/2 cup honey",
+        "1/4 lemon, peel only",
+        "1 clove"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Cocktail Party",
+        "Picnic",
+        "Ramadan",
+        "Walnut",
+        "Fall",
+        "Honey",
+        "Cinnamon",
+        "Party",
+        "Phyllo/Puff Pastry Dough",
+        "Butter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Baklava",
+    "url": "http://www.epicurious.com/recipes/food/views/baklava-352471"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baklava-i.json b/serverless-fleets/data/input/inferencing/recipes/baklava-i.json
new file mode 100644
index 000000000..90bd3e9ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baklava-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x13-inch baking pan.",
+        "Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan.  Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender.  Spread ground walnut mixture evenly over phyllo.  Place remaining phyllo sheets on top of walnut mixture.",
+        "Melt margarine with oil in small saucepan over low heat or in microwave.  Brush melted mixture over top layer of phyllo.  Cut baklava into diamond shapes with a sharp knife.",
+        "To make syrup:  Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat.  Bring to a boil, then remove from heat.  Let cool before pouring over pastry.",
+        "Bake 30 minutes in center of oven, or until golden brown.  Pour syrup over hot pastry.  Let cool before serving."
+    ],
+    "ingredients": [
+        "1 pound walnuts",
+        "1/2 cup white sugar",
+        "1 tablespoon ground cinnamon",
+        "1 (16 ounce) package phyllo dough",
+        "5 tablespoons margarine",
+        "5 tablespoons vegetable oil",
+        "3 1/2 cups white sugar",
+        "2 cups water",
+        "2 tablespoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baklava I",
+    "url": "http://allrecipes.com/recipe/19940/baklava-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baklava-ii.json b/serverless-fleets/data/input/inferencing/recipes/baklava-ii.json
new file mode 100644
index 000000000..302c824fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baklava-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.",
+        "In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.",
+        "Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.",
+        "Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "2 cups water",
+        "1 cup honey",
+        "1 cinnamon stick",
+        "1/4 lemon",
+        "1 teaspoon vanilla extract",
+        "1 1/2 pounds chopped almonds",
+        "2 tablespoons white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1 1/2 cups unsalted butter, melted",
+        "1 (16 ounce) package frozen phyllo pastry, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baklava II",
+    "url": "http://allrecipes.com/recipe/43383/baklava-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baklava-martini.json b/serverless-fleets/data/input/inferencing/recipes/baklava-martini.json
new file mode 100644
index 000000000..d30344acc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baklava-martini.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake well; strain into 2 martini glasses."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1029540.jpg",
+    "ingredients": [
+        "1 fluid ounce amaretto liqueur",
+        "3 fluid ounces gin",
+        "1 fluid ounce creme de cacao",
+        "1 1/2 fluid ounces simple syrup",
+        "1/8 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baklava Martini",
+    "url": "http://allrecipes.com/recipe/213619/baklava-martini/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/baklava.json b/serverless-fleets/data/input/inferencing/recipes/baklava.json
new file mode 100644
index 000000000..3b0cc0c4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baklava.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of  a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans.  Continue dough -butter- pecan layers until pan is 3/4 full.",
+        "With a sharp knife, score phyllo dough to form diamonds.  Press a clove at each end of the diamonds.  Pour remaining butter over the dough.",
+        "Bake 45 to 50 minutes in the preheated oven, until golden brown.",
+        "Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly.  Simmer for 10 minutes.",
+        "Add the honey and simmer for 2 minutes longer.  Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava.  Let cool on wire racks.  Cut into diamonds.",
+        "Pour honey mixture over hot baklava.  Let cool on wire racks.  Cut into diamonds."
+    ],
+    "ingredients": [
+        "1 cup unsalted butter",
+        "1/2 (16 ounce) package phyllo dough",
+        "2 cups chopped pecans",
+        "1 1/2 tablespoons whole cloves",
+        "1 1/2 cups water",
+        "1/3 cup white sugar",
+        "1 cinnamon stick",
+        "1 cup honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baklava",
+    "url": "http://allrecipes.com/recipe/9645/baklava/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balah-el-sham-egyptian-choux-pastry.json b/serverless-fleets/data/input/inferencing/recipes/balah-el-sham-egyptian-choux-pastry.json
new file mode 100644
index 000000000..3a6a93856
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balah-el-sham-egyptian-choux-pastry.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine 1 cup water and 1 cup sugar in a saucepan over high heat. Bring to a boil; stir until  sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir 1 teaspoon vanilla extract into the syrup; let cool.",
+        "Stir 2 cups water, 1 cup sugar, vegetable oil, and salt together in a pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a bowl; allow to cool, about 5 minutes.",
+        "Flatten batter into the bottom of the bowl. Add eggs, 1 at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla extract; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.",
+        "Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into the hot oil; repeat until saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.",
+        "Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes."
+    ],
+    "ingredients": [
+        "3 cups water, divided",
+        "2 cups white sugar, divided",
+        "1 lime, juiced",
+        "2 teaspoons vanilla extract, divided",
+        "2 1/2 cups vegetable oil",
+        "1/2 teaspoon salt",
+        "1 cup all-purpose flour",
+        "4 eggs",
+        "2 cups corn oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balah el Sham (Egyptian Choux Pastry)",
+    "url": "http://allrecipes.com/recipe/255140/balah-el-sham-egyptian-choux-pastry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balalaika.json b/serverless-fleets/data/input/inferencing/recipes/balalaika.json
new file mode 100644
index 000000000..02c7e788c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balalaika.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Pour the vodka and Cointreau in a highball glass with ice. Add enough lemon juice to reach the halfway point of the glass, or to taste. Garnish with a slice of lemon on the outside of glass."
+    ],
+    "ingredients": [
+        "1 fluid ounce vodka",
+        "1/2 fluid ounce cointreau",
+        "1 fluid ounce lemon juice",
+        "1 slice lemon, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balalaika",
+    "url": "http://allrecipes.com/recipe/21596/balalaika/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balela-chickpea-and-black-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/balela-chickpea-and-black-bean-salad.json
new file mode 100644
index 000000000..98b2e18b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balela-chickpea-and-black-bean-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine garbanzo beans, black beans, tomatoes, onion, parsley, olive oil, lemon juice, garlic, salt, and pepper together in a bowl. Allow to sit for flavors to blend, 15 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can garbanzo beans (chickpeas), drained",
+        "1 (15 ounce) can black beans, drained",
+        "2 ripe tomatoes, chopped",
+        "1/2 onion, chopped",
+        "1/2 cup chopped fresh flat-leaf parsley",
+        "3 tablespoons extra-virgin olive oil",
+        "1 lemon, juiced",
+        "1 clove garlic, minced",
+        "1 pinch salt and fresh coarsely ground black pepper to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balela (Chickpea and Black Bean Salad)",
+    "url": "http://allrecipes.com/recipe/236331/balela-chickpea-and-black-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balela-salad.json b/serverless-fleets/data/input/inferencing/recipes/balela-salad.json
new file mode 100644
index 000000000..1df014fbe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balela-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a salad bowl, lightly mix together the garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes.",
+        "Place the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender, and blend until thoroughly combined. Pour the dressing over the salad, and toss to mix; sprinkle with salt and black pepper to serve."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans garbanzo beans, drained and rinsed",
+        "2 (15 ounce) cans black beans, drained and rinsed",
+        "1/2 cup (packed) chopped fresh mint",
+        "1/2 cup (packed) chopped fresh parsley",
+        "1/2 cup chopped onion",
+        "1 pint grape tomatoes, halved",
+        "1 jalapeno pepper, finely chopped",
+        "1 clove garlic, minced",
+        "1/4 cup olive oil",
+        "3 tablespoons lemon juice",
+        "5 tablespoons apple cider vinegar",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balela Salad",
+    "url": "http://allrecipes.com/recipe/218648/balela-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balinese-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/balinese-chicken-wings.json
new file mode 100644
index 000000000..ff62b600b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balinese-chicken-wings.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.",
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.",
+        "Bake in preheated oven until deep, golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "4 cloves garlic, minced",
+        "1 fresh red chile pepper, finely chopped",
+        "1 shallot, minced",
+        "1 (1 inch) piece fresh turmeric root, peeled and minced",
+        "1 teaspoon kosher salt",
+        "1 tablespoon brown sugar",
+        "2 teaspoons olive oil",
+        "12 chicken wings, separated at joints, tips discarded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balinese Chicken Wings",
+    "url": "http://allrecipes.com/recipe/137903/balinese-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balkan-style-savory-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/balkan-style-savory-cornbread.json
new file mode 100644
index 000000000..2542dbdf6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balkan-style-savory-cornbread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.",
+        "Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.",
+        "Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "2 tablespoons cornmeal for dusting",
+        "1 cup all-purpose flour",
+        "1/2 cup semolina flour",
+        "1/2 cup cornmeal",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "4 cups chopped fresh spinach",
+        "3 cups buttermilk",
+        "1 cup brine-packed feta cheese, crumbled",
+        "4 eggs, lightly beaten",
+        "2/3 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balkan-Style Savory Cornbread",
+    "url": "http://allrecipes.com/recipe/245905/balkan-style-savory-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-and-dijon-glazed-ham-with-roasted-pearl-onions-106420.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-dijon-glazed-ham-with-roasted-pearl-onions-106420.json
new file mode 100644
index 000000000..67a36401a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-dijon-glazed-ham-with-roasted-pearl-onions-106420.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.)",
+        "Preheat oven to 325\u00b0F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat. Cover with foil.",
+        "Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.",
+        "Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately."
+    ],
+    "ingredients": [
+        "2 pounds pearl onions",
+        "1 cup (packed) dark brown sugar",
+        "5 tablespoons balsamic vinegar",
+        "3 tablespoons Dijon mustard",
+        "1/4 cup (1/2 stick) butter, diced",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Onion",
+        "Roast",
+        "Easter",
+        "Vinegar",
+        "Ham",
+        "Spring"
+    ],
+    "title": "Balsamic- and Dijon-Glazed Ham with Roasted Pearl Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-and-dijon-glazed-ham-with-roasted-pearl-onions-106420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-and-fig-caramel-sauce-15756.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-fig-caramel-sauce-15756.json
new file mode 100644
index 000000000..e25853536
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-fig-caramel-sauce-15756.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Halve figs lengthwise, discarding stems. In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour water down side of pan (mixture will vigorously steam and caramel will harden). Add figs, vinegar, butter, and mustard and simmer, stirring, until caramel is dissolved and figs are softened, about 6 minutes. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving."
+    ],
+    "ingredients": [
+        "8 soft dried figs (preferably Calimyrna)",
+        "3/4 cup sugar",
+        "1/2 cup water",
+        "3/4 cup balsamic vinegar",
+        "2 tablespoons unsalted butter",
+        "1/2 teaspoon Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Fruit",
+        "Mustard",
+        "Vinegar",
+        "Fig",
+        "Fall",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Balsamic and Fig Caramel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-and-fig-caramel-sauce-15756"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-and-herb-quinoa-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-herb-quinoa-salad.json
new file mode 100644
index 000000000..2e907c77d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-herb-quinoa-salad.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.",
+        "Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.",
+        "Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.",
+        "Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.",
+        "Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat."
+    ],
+    "ingredients": [
+        "Salad:",
+        "2 cups water",
+        "1 cup quinoa",
+        "1 teaspoon chicken bouillon granules",
+        "1/2 cup frozen baby lima beans",
+        "water to cover",
+        "salt and freshly ground black pepper to taste",
+        "1/3 cup slivered almonds",
+        "3 Campari tomatoes, diced",
+        "2 tablespoons thinly sliced scallions",
+        "2 ounces fresh mozzarella cheese, cut into small chunks",
+        "Dressing:",
+        "3 tablespoons balsamic vinegar",
+        "3 tablespoons almond oil",
+        "2 tablespoons extra-virgin olive oil",
+        "2 teaspoons Italian seasoning",
+        "2 teaspoons dried basil",
+        "1 teaspoon minced garlic",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic and Herb Quinoa Salad",
+    "url": "http://allrecipes.com/recipe/238336/balsamic-and-herb-quinoa-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-and-rosemary-grilled-salmon.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-rosemary-grilled-salmon.json
new file mode 100644
index 000000000..5a7cd5aab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-rosemary-grilled-salmon.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.",
+        "Preheat an outdoor grill for medium-high heat, and lightly oil grate.",
+        "Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side."
+    ],
+    "ingredients": [
+        "4 (4 ounce) salmon fillets",
+        "sea salt to taste",
+        "1 tablespoon balsamic vinegar",
+        "3 tablespoons olive oil",
+        "1/4 cup lemon juice",
+        "1 clove garlic, minced",
+        "1 sprig fresh rosemary, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic and Rosemary Grilled Salmon",
+    "url": "http://allrecipes.com/recipe/104973/balsamic-and-rosemary-grilled-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-and-tomato-roast-chicken-105868.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-tomato-roast-chicken-105868.json
new file mode 100644
index 000000000..8dbe91f6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-and-tomato-roast-chicken-105868.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat the oven to 200\u00b0 C (400\u00b0 F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad."
+    ],
+    "ingredients": [
+        "4 thick slices eggplant (aubergine), cut lengthwise",
+        "4 chicken breast fillets",
+        "1 x 400g (14 ounce) can whole peeled tomatoes, drained and quartered",
+        "2 tablespoons salted capers, rinsed",
+        "1/4 cup (2 fluid ounnces) balsamic vinegar",
+        "1 tablespoon olive oil",
+        "2 tablespoons brown sugar",
+        "1/4 cup whole basil leaves",
+        "cracked black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Tomato",
+        "Roast",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Vinegar",
+        "Basil",
+        "Summer",
+        "Capers"
+    ],
+    "title": "Balsamic and Tomato Roast Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-and-tomato-roast-chicken-105868"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-baked-tilapia.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-baked-tilapia.json
new file mode 100644
index 000000000..d79113307
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-baked-tilapia.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes.  Stir balsamic vinegar into the vegetables; season with salt and pepper.",
+        "Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.",
+        "Bake in preheated oven until fish flakes easily. Serve atop salad greens."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 yellow onion, halved and sliced",
+        "1 red bell pepper, chopped",
+        "2 tablespoons balsamic vinegar",
+        "salt and pepper to taste",
+        "2 (8 ounce) fillets tilapia fillets",
+        "2 teaspoons olive oil",
+        "1 cup crumbled blue cheese",
+        "4 cups mixed salad greens"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Baked Tilapia",
+    "url": "http://allrecipes.com/recipe/189966/balsamic-baked-tilapia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-barley-orzotto.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-barley-orzotto.json
new file mode 100644
index 000000000..b1f2ba2c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-barley-orzotto.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, about 5 minutes. Add barley to onion; cook and stir until barley is toasted, about 2 minutes.",
+        "Stir white wine into barley mixture until completely absorbed, 3 to 5 minutes. Add water, balsamic vinegar, and vegetable bouillon to barley; bring to a boil, reduce heat to low, cover the pot, and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat.",
+        "Mix milk, Parmesan cheese, and basil into barley."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 small onion, diced",
+        "1 1/2 cups pearl barley",
+        "1/2 cup dry white wine",
+        "2 3/4 cups water",
+        "1/4 cup balsamic vinegar",
+        "3 cubes vegetable bouillon",
+        "1/2 cup milk",
+        "1/4 cup Parmesan cheese",
+        "1 tablespoon dried basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Barley Orzotto",
+    "url": "http://allrecipes.com/recipe/238682/balsamic-barley-orzotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-beef-stew.json
new file mode 100644
index 000000000..679ab787d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-beef-stew.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Brown the meat",
+        "In a resealable plastic bag, combine the flour, the 1/2 tsp. salt and the 1/2 tsp. pepper. Add the beef, seal the bag and shake to coat the beef with the seasoned flour.",
+        "In a heavy pot or Dutch oven over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, remove the beef from the bag, shake off the excess flour and add the meat to the pot in a single layer. Cook, turning as needed, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the meat to a plate.",
+        "Add the onion to the drippings in the pan and saut\u00e9 over medium heat until golden, about 5 minutes. Stir in the bay leaves, wine and broth.",
+        "Braise the meat and vegetables",
+        "Return the meat and any juices from the plate to the pot. Bring to a simmer, then reduce the heat to low. Cover and braise until the meat is nearly fork-tender, 1 1/2 to 2 hours. Add the potatoes and carrots, re-cover and continue to braise until the vegetables are tender, about 30 minutes more.",
+        "Finish the dish",
+        "Season the stew with salt and pepper. Remove the bay leaves and discard. Stir in the vinegar, divide among individual shallow bowls and serve immediately. Serves 6.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Simple Suppers,",
+        "by Melanie Barnard (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "3 Tbs. all-purpose flour",
+        "1/2 tsp. salt, plus more, to taste",
+        "1/2 tsp. freshly ground pepper, plus more, to\u00a0 taste",
+        "2 lb. boneless beef chuck, trimmed of excess fat\u00a0 and cut into 1 1/2-inch pieces",
+        "3 Tbs. canola oil",
+        "1 large red onion, sliced",
+        "2 bay leaves",
+        "1 cup full-bodied red wine",
+        "2 cups beef broth",
+        "1 lb. red or Yukon Gold potatoes, cut into 1 1/2-\n\u00a0 inch chunks",
+        "3 large carrots, peeled and cut into 1-inch\u00a0 chunks",
+        "2 Tbs. balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Balsamic Beef Stew",
+    "url": "http://www.williams-sonoma.com/recipe/balsamic-beef-stew.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-berries-over-vanilla-ice-cream-2191.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-berries-over-vanilla-ice-cream-2191.json
new file mode 100644
index 000000000..110cd254e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-berries-over-vanilla-ice-cream-2191.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Combine berries, vinegar and 1 tablespoon sugar in small bowl.",
+        "Combine remaining 1 tablespoon sugar, pine nuts and cloves in heavy small skillet. Stir over medium-low heat until sugar melts and pine nuts are golden brown, about 4 minutes. Transfer to plate if not using immediately.",
+        "Scoop vanilla ice cream into bowls. Top with strawberries, then with nuts."
+    ],
+    "ingredients": [
+        "1/2 1-pint basket strawberries, sliced",
+        "1 tablespoon balsamic vinegar*",
+        "2 tablespoons sugar",
+        "2 tablespoons pine nuts",
+        "Pinch of ground cloves",
+        "Vanilla ice cream",
+        "*Available at specialty foods stores and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Frozen Dessert",
+        "Strawberry",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Balsamic Berries Over Vanilla Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-berries-over-vanilla-ice-cream-2191"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-blackberry-creme-brulee-351791.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-blackberry-creme-brulee-351791.json
new file mode 100644
index 000000000..93e8ad99f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-blackberry-creme-brulee-351791.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Put the blackberries and sprinkle with the vinegar. Let stand for 15 minutes. Reserve 1/2 cup of the berries for garnish. Divide the remaining berries among six standard-size flan dishes.",
+        "In a medium bowl, stir together the yogurt and sour cream and divide the mixture among the dishes. Drizzle with the honey. Refrigerate for 1 hour.",
+        "When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon brown or turbinado sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see note below). Garnish the top of the caramelized sugar with the reserved blackberries."
+    ],
+    "ingredients": [
+        "2 1/2 cups fresh blackberries",
+        "3 tablespoons 5- to 10-year-old balsamic vinegar",
+        "1 2/3 cups unflavored Greek yogurt or other whole-milk yogurt",
+        "1/3 cup sour cream",
+        "1/4 cup orange blossom honey",
+        "6 tablespoons or 12 teaspoons oven-dried brown sugar (see note below) or turbinado sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Fourth of July",
+        "Valentine's Day",
+        "Vegetarian",
+        "Yogurt",
+        "Father's Day",
+        "Blackberry",
+        "Summer",
+        "Anniversary",
+        "Shower",
+        "Party",
+        "Ramekin",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Balsamic-Blackberry Cr\u00e8me Br\u00fbl\u00e9e",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-blackberry-creme-brulee-351791"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-bleu-cheese-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-bleu-cheese-salad.json
new file mode 100644
index 000000000..7b5a2b4f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-bleu-cheese-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts.  Set aside.",
+        "In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice.   Pour over the salad mixture and toss well."
+    ],
+    "ingredients": [
+        "2 cups mixed baby greens",
+        "1 cup leaf lettuce - rinsed, dried and torn into bite-size pieces",
+        "8 ounces blue cheese, crumbled",
+        "1 cup chopped walnuts",
+        "1 tablespoon balsamic vinegar",
+        "2 tablespoons olive oil",
+        "2 teaspoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Bleu Cheese Salad",
+    "url": "http://allrecipes.com/recipe/23779/balsamic-bleu-cheese-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-braised-cipolline-onions-with-pomegranate-240417.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-braised-cipolline-onions-with-pomegranate-240417.json
new file mode 100644
index 000000000..a740a784a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-braised-cipolline-onions-with-pomegranate-240417.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.",
+        "Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; saut\u00e9 until brown, 12 minutes. Add next 4 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Fold cr\u00e8me fra\u00eeche into onions (add cranberries, if using). Simmer until sauce coats onions thickly, 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with pomegranate seeds."
+    ],
+    "ingredients": [
+        "2 pounds cipolline onions or small boiling onions",
+        "2 tablespoons extra-virgin olive oil",
+        "Coarse kosher salt",
+        "1 1/2 cups low-salt chicken broth",
+        "1/4 cup dry red wine",
+        "1/4 cup balsamic vinegar",
+        "1 teaspoon golden brown sugar",
+        "3 tablespoons cr\u00e8me fra\u00eeche or heavy whipping cream",
+        "1/2 cup pomegranate seeds or dried cranberries (about 3 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Side",
+        "Braise",
+        "Christmas",
+        "Thanksgiving",
+        "Low Cal",
+        "High Fiber",
+        "Vinegar",
+        "Dried Fruit",
+        "Fall",
+        "Pomegranate",
+        "Christmas Eve",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Balsamic-Braised Cipolline Onions with Pomegranate",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-braised-cipolline-onions-with-pomegranate-240417"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-braised-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-braised-short-ribs.json
new file mode 100644
index 000000000..90ecc3fde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-braised-short-ribs.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 375\u00b0F (190\u00b0C). Season the short ribs generously with salt and pepper.",
+        "In a Dutch oven over medium-high heat, warm the olive oil. Working in batches if necessary to avoid crowding, sear the ribs until browned on all sides, 8 to 10 minutes per batch. As each batch is done, transfer the ribs to a platter.",
+        "Add the shallots to the pot and saut\u00e9, stirring occasionally, until slightly softened, about 3 minutes. Add the balsamic vinegar and red wine to the pot and bring to a simmer, scraping up any browned bits from the pan bottom, 1 to 2 minutes. Stir in the brown sugar and stock and bring to a boil. Return the ribs to the pot.",
+        "Cover the pot and transfer to the oven. Cook until the meat is fork tender, about 2 hours. To serve, using a slotted spoon, divide the ribs among individual shallow bowls. Skim the fat off the sauce. Spoon some of the sauce over the ribs and serve. Serves 2.",
+        "Williams-Sonoma Test Kitchen"
+    ],
+    "ingredients": [
+        "2 lb. (1 kg) bone-in beef short ribs",
+        "Kosher salt and freshly ground black pepper",
+        "2 Tbs. olive oil",
+        "2 large shallots, halved",
+        "1/3 cup (3 fl. oz./80 ml) balsamic vinegar",
+        "1/3 cup (3 fl. oz./80 ml) red wine",
+        "1/4 cup (2 oz./60 g) firmly packed light brown sugar",
+        "2 1/2 cups (20 fl. oz./625 ml) beef or chicken stock"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Balsamic Braised Short Ribs",
+    "url": "http://www.williams-sonoma.com/recipe/balsamic-braised-short-ribs.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-brown-sugar-carrots.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-brown-sugar-carrots.json
new file mode 100644
index 000000000..625e9ea79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-brown-sugar-carrots.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium-low heat. Add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. Carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. Add brown sugar to carrots and cook until dissolved, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 carrots, cut into rounds, or more to taste",
+        "1 dash grill seasoning (such as Weber\u00ae Veggie Grill\u2122 Seasoning)",
+        "2 tablespoons balsamic vinaigrette dressing (such as Newman's Own\u00ae)",
+        "1/2 teaspoon brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Brown Sugar Carrots",
+    "url": "http://allrecipes.com/recipe/239716/balsamic-brown-sugar-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-bruschetta.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-bruschetta.json
new file mode 100644
index 000000000..a8987cd85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-bruschetta.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices."
+    ],
+    "ingredients": [
+        "8 roma (plum) tomatoes, diced",
+        "1/3 cup chopped fresh basil",
+        "1/4 cup shredded Parmesan cheese",
+        "2 cloves garlic, minced",
+        "1 tablespoon balsamic vinegar",
+        "1 teaspoon olive oil",
+        "1/4 teaspoon kosher salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "1 loaf French bread, toasted and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Bruschetta",
+    "url": "http://allrecipes.com/recipe/54165/balsamic-bruschetta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-brussels-sprouts-with-feta-c.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-brussels-sprouts-with-feta-c.json
new file mode 100644
index 000000000..8cbc5a093
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-brussels-sprouts-with-feta-c.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Combine Brussels sprouts, red onion, and garlic in a large bowl. Drizzle balsamic vinegar, olive oil, and maple syrup over the sprouts mixture and toss to coat. Season vegetables with salt and pepper; pour onto a baking sheet.",
+        "Roast vegetable mixture in preheated oven until the sprouts are tender and the sauce thickened, about 40 minutes.",
+        "Transfer vegetables and sauce to a large serving bowl; add walnuts, cranberries, and feta cheese and stir to mix."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2104750.jpg",
+    "ingredients": [
+        "1 pound Brussels sprouts, trimmed and halved",
+        "1 large red onion, chopped",
+        "6 cloves garlic, chopped",
+        "1/3 cup balsamic vinegar",
+        "1/4 cup olive oil",
+        "2 tablespoons maple syrup",
+        "salt and ground black pepper to taste",
+        "1/4 cup walnuts",
+        "1/4 cup sweetened dried cranberries",
+        "2 ounces crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Brussels Sprouts with Feta Cheese and Walnuts",
+    "url": "http://allrecipes.com/recipe/240811/balsamic-brussels-sprouts-with-feta-c/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-brussels-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-brussels-sprouts.json
new file mode 100644
index 000000000..53f8450fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-brussels-sprouts.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.",
+        "Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.",
+        "Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1689&h=884&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1112841.jpg",
+    "ingredients": [
+        "1\u2009\u00bd pounds Brussels sprouts, trimmed",
+        "2 tablespoons olive oil",
+        "1  onion, thinly sliced",
+        "2 cloves garlic, minced",
+        "\u00bc cup balsamic vinegar",
+        "2 tablespoons butter",
+        "1 teaspoon salt",
+        "\u00bd teaspoon ground black pepper",
+        "\u00bd teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Brussels Sprouts",
+    "url": "http://allrecipes.com/recipe/229812/balsamic-brussels-sprouts/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-butternut-squash-with-kale.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-butternut-squash-with-kale.json
new file mode 100644
index 000000000..6de1abd53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-butternut-squash-with-kale.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.",
+        "Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.",
+        "Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl."
+    ],
+    "ingredients": [
+        "12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces",
+        "1 small yellow onion, cut into 1/2-inch pieces",
+        "3 tablespoons balsamic vinegar, divided",
+        "1 tablespoon brown sugar",
+        "2 teaspoons vegetable oil",
+        "kosher salt and ground black pepper to taste",
+        "6 ounces kale, roughly chopped",
+        "1/4 cup vegetable broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Butternut Squash with Kale",
+    "url": "http://allrecipes.com/recipe/240536/balsamic-butternut-squash-with-kale/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-caramelized-leeks-carrots.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-caramelized-leeks-carrots.json
new file mode 100644
index 000000000..6dc644601
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-caramelized-leeks-carrots.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium  heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.",
+        "Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons butter",
+        "2 leeks, halved and thinly sliced lengthwise",
+        "3 stalks celery, cut into matchstick-size pieces",
+        "2 carrots, cut into matchstick-size pieces",
+        "3/4 cup vegetable broth",
+        "1/4 cup balsamic vinegar",
+        "3 tablespoons brown sugar",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Caramelized Leeks, Carrots, and Celery",
+    "url": "http://allrecipes.com/recipe/237214/balsamic-caramelized-leeks-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-and-fresh-mozzarella.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-and-fresh-mozzarella.json
new file mode 100644
index 000000000..2836dab48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-and-fresh-mozzarella.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.",
+        "Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.",
+        "Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!"
+    ],
+    "ingredients": [
+        "10 skinless, boneless chicken breast halves",
+        "1 (16 fl oz) bottle balsamic vinaigrette salad dressing",
+        "2 tomatoes, sliced",
+        "2 pounds fresh mozzarella cheese, sliced",
+        "1 bunch fresh basil leaves",
+        "2 tablespoons balsamic vinegar",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Chicken and Fresh Mozzarella",
+    "url": "http://allrecipes.com/recipe/83296/balsamic-chicken-and-fresh-mozzarella/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-and-pasta.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-and-pasta.json
new file mode 100644
index 000000000..df980bdb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-and-pasta.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine.  Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.",
+        "Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.",
+        "Preheat the oven to 300 degrees F (150 degrees C).",
+        "Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.",
+        "While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.",
+        "Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine."
+    ],
+    "ingredients": [
+        "3 cloves garlic, minced",
+        "2 ounces fresh basil leaves",
+        "1/2 cup olive oil",
+        "1/2 cup balsamic vinegar",
+        "6 skinless, boneless chicken breast halves",
+        "1 tablespoon salt",
+        "1 1/2 teaspoons ground black pepper",
+        "1 pound penne pasta",
+        "2 pints grape tomatoes, halved",
+        "1/4 cup olive oil",
+        "1/4 cup balsamic vinegar",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Chicken and Pasta",
+    "url": "http://allrecipes.com/recipe/102020/balsamic-chicken-and-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-breasts-with-porcini.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-breasts-with-porcini.json
new file mode 100644
index 000000000..51148c412
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-breasts-with-porcini.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Season chicken breasts with salt and black pepper.",
+        "Mix flour, salt, and black pepper together in a shallow bowl. Dredge chicken in flour mixture, shaking off excess.",
+        "Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 3 minutes per side. Remove chicken from the skillet. Add onions and garlic; saute until golden, about 3 minutes.",
+        "Return chicken to the skillet. Add porcini mushrooms; cook and stir until starting to soften, about 3 minutes. Stir in chicken broth, balsamic vinegar, and white wine. Cover and continue cooking over medium-low heat, turning chicken occasionally, until no longer pink in the center and coated with sauce, about 10 minutes."
+    ],
+    "ingredients": [
+        "4 boneless chicken breasts, split and patted dry",
+        "salt and freshly ground black pepper to taste",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons olive oil",
+        "3 yellow onions, diced",
+        "3 cloves garlic, minced",
+        "8 ounces fresh porcini mushrooms, sliced",
+        "3/4 cup chicken broth",
+        "1/4 cup balsamic vinegar",
+        "3 tablespoons white wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Chicken Breasts with Porcini Mushrooms",
+    "url": "http://allrecipes.com/recipe/247466/balsamic-chicken-breasts-with-porcini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-breasts.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-breasts.json
new file mode 100644
index 000000000..d632a6b7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-breasts.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.",
+        "Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.",
+        "Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.",
+        "Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve."
+    ],
+    "ingredients": [
+        "2 sweet potatoes, peeled and cut into 2-inch pieces",
+        "1 tablespoon olive oil",
+        "salt and pepper to taste",
+        "2 skinless, boneless chicken breast halves",
+        "1/2 cup balsamic vinegar",
+        "salt and ground black pepper to taste",
+        "1/2 cup balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Chicken Breasts",
+    "url": "http://allrecipes.com/recipe/157830/balsamic-chicken-breasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-salad.json
new file mode 100644
index 000000000..e0c80804b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.",
+        "Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.",
+        "Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.",
+        "To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3994&h=2091&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3552129.jpg",
+    "ingredients": [
+        "1 (16 ounce) bottle light balsamic vinaigrette salad dressing (such as Newman's Own\u00ae Lighten Up\u00ae Balsamic Vinaigrette Dressing), divided",
+        "8  chicken tenders",
+        "1 (6 ounce) package sliced portobello mushroom caps",
+        "2  hearts of romaine lettuce, chopped",
+        "2  green onions, sliced diagonally",
+        "1 pint cherry tomatoes, cut into quarters",
+        "1 cup shredded mozzarella cheese",
+        "\u00bc cup sliced fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Chicken Salad",
+    "url": "http://allrecipes.com/recipe/107296/balsamic-chicken-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-with-red-onions-and.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-with-red-onions-and.json
new file mode 100644
index 000000000..07536cbec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken-with-red-onions-and.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.",
+        "Mix parsley and garlic together in a small bowl.",
+        "Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.",
+        "Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.",
+        "Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, divided, or more to taste",
+        "3 red potatoes, sliced 1/4-inch thick",
+        "1/4 cup minced fresh parsley",
+        "3 cloves garlic, minced",
+        "2 whole split chicken breasts with skin",
+        "kosher salt and ground black pepper to taste",
+        "1 large red onion, cut into wedges",
+        "3 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Chicken with Red Onions and Potatoes",
+    "url": "http://allrecipes.com/recipe/256280/balsamic-chicken-with-red-onions-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken.json
new file mode 100644
index 000000000..1ae338862
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.",
+        "Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/3 cup balsamic vinegar",
+        "1/2 cup chicken broth",
+        "2 tablespoons white sugar",
+        "1 clove garlic, minced",
+        "1 teaspoon dried Italian herb seasoning",
+        "4 skinless, boneless chicken breast halves",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Chicken",
+    "url": "http://allrecipes.com/recipe/103144/balsamic-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-coleslaw.json
new file mode 100644
index 000000000..a3651388b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-coleslaw.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Spray with cooking spray.",
+        "Cook the cabbage, red cabbage, and carrots in the hot skillet until they begin to soften, about 2 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook and stir until cabbage and carrots are soft, 8 to 10 minutes. Stir balsamic vinegar into the cabbage mixture just before removing from heat."
+    ],
+    "ingredients": [
+        "1 serving cooking spray",
+        "1 cup shredded cabbage",
+        "1 cup shredded red cabbage",
+        "1/2 cup shredded carrots",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1/4 cup balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Coleslaw",
+    "url": "http://allrecipes.com/recipe/207245/balsamic-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-cream-sauce.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-cream-sauce.json
new file mode 100644
index 000000000..cf81f793c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-cream-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 tablespoons butter",
+        "1/4 onion, minced",
+        "2 tablespoons balsamic vinegar",
+        "2 teaspoons chicken bouillon granules",
+        "1 cup heavy cream",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Cream Sauce",
+    "url": "http://allrecipes.com/recipe/160121/balsamic-cream-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-dijon-dipping-sauce.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-dijon-dipping-sauce.json
new file mode 100644
index 000000000..88ed6aa67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-dijon-dipping-sauce.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving."
+    ],
+    "ingredients": [
+        "1/4 cup balsamic vinegar",
+        "1 teaspoon white sugar",
+        "1 teaspoon water",
+        "2 tablespoons Dijon-style prepared mustard",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Dijon Dipping Sauce",
+    "url": "http://allrecipes.com/recipe/16419/balsamic-dijon-dipping-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-fig-chutney-with-roasted-grapes-240757.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-fig-chutney-with-roasted-grapes-240757.json
new file mode 100644
index 000000000..eddd4b5dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-fig-chutney-with-roasted-grapes-240757.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.",
+        "Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill."
+    ],
+    "ingredients": [
+        "2 cups stemmed seedless red grapes",
+        "2 teaspoons extra-virgin olive oil, divided",
+        "1 orange",
+        "3 garlic cloves, minced",
+        "2 cups water",
+        "2 black tea chai tea bags",
+        "1 pound dried Calimyrna figs, stemmed, quartered",
+        "12 pitted large black olives, quartered",
+        "12 pitted large green olives (such as Cerignola), cut into strips (about 1 cup)",
+        "2 green onions, thinly sliced",
+        "2 tablespoons aged balsamic vinegar",
+        "1/2 teaspoon coarse kosher salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Tea",
+        "Olive",
+        "Onion",
+        "Stew",
+        "Low Fat",
+        "Vegetarian",
+        "Low Cal",
+        "Dried Fruit",
+        "Fig",
+        "Fall",
+        "Winter",
+        "Low Cholesterol",
+        "Grape",
+        "Simmer"
+    ],
+    "title": "Balsamic Fig Chutney with Roasted Grapes",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-fig-chutney-with-roasted-grapes-240757"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-glaze.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-glaze.json
new file mode 100644
index 000000000..b3d120043
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-glaze.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator."
+    ],
+    "ingredients": [
+        "2 cups balsamic vinegar",
+        "1/2 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Glaze",
+    "url": "http://allrecipes.com/recipe/228418/balsamic-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-beets.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-beets.json
new file mode 100644
index 000000000..5328087a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-beets.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 400\u00b0F (200\u00b0C).",
+        "In a bowl, toss the beets with balsamic vinegar and olive oil. Season with salt and pepper. Spread the beets evenly on a baking sheet.",
+        "Bake until the beets are easily pierced with a knife, 25 to 30 minutes. Let cool slightly, season with more salt and pepper, and transfer to a serving platter. Garnish with radishes and cilantro leaves. Serve warm or at room temperature. Serves 4.",
+        "Williams Sonoma Test Kitchen"
+    ],
+    "ingredients": [
+        "1 lb. (500 g) mixed red and gold beets, peeled and cut into 1/2-inch (12-mm) wedges",
+        "3 Tbs. balsamic vinegar",
+        "1 Tbs. extra-virgin olive oil",
+        "Kosher salt and freshly ground pepper",
+        "Thinly shaved radishes for garnish",
+        "Fresh cilantro leaves for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Balsamic-Glazed Beets",
+    "url": "http://www.williams-sonoma.com/recipe/balsamic-glazed-beets.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-brussels-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-brussels-sprouts.json
new file mode 100644
index 000000000..c57753fe9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-brussels-sprouts.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.",
+        "Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.",
+        "Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.",
+        "Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3264&h=1709&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5349410.jpg",
+    "ingredients": [
+        "1 (16 ounce) package fresh Brussels sprouts",
+        "1 small red onion, thinly sliced",
+        "5 tablespoons olive oil, divided",
+        "\u00bc teaspoon salt",
+        "\u00bc teaspoon freshly ground black pepper",
+        "1  shallot, chopped",
+        "\u00bc cup balsamic vinegar",
+        "1 tablespoon chopped fresh rosemary"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic-Glazed Brussels Sprouts",
+    "url": "http://allrecipes.com/recipe/240204/balsamic-glazed-brussels-sprouts/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-carrots.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-carrots.json
new file mode 100644
index 000000000..b702d932d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-carrots.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve."
+    ],
+    "ingredients": [
+        "3 cups baby carrots",
+        "1 tablespoon olive oil",
+        "1 1/2 tablespoons balsamic vinegar",
+        "1 tablespoon brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Glazed Carrots",
+    "url": "http://allrecipes.com/recipe/57348/balsamic-glazed-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-pork-chops-233982.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-pork-chops-233982.json
new file mode 100644
index 000000000..af952243c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-pork-chops-233982.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.",
+        "Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.",
+        "Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork."
+    ],
+    "ingredients": [
+        "4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "2 tablespoons olive oil",
+        "6 oz small shallots (about 8), quartered and peeled, leaving root ends intact",
+        "2/3 cup balsamic vinegar",
+        "1 1/2 teaspoons sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Vinegar",
+        "Pork Chop",
+        "Fall",
+        "Shallot",
+        "Gourmet"
+    ],
+    "title": "Balsamic-Glazed Pork Chops",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-glazed-pork-chops-233982"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-roasted-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-roasted-potato-salad.json
new file mode 100644
index 000000000..a59c9ce3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-roasted-potato-salad.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.",
+        "Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.",
+        "Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.",
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.",
+        "Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/847548.jpg",
+    "ingredients": [
+        "1/3 cup olive oil",
+        "3 tablespoons balsamic vinegar",
+        "1 tablespoon honey",
+        "1 tablespoon paprika",
+        "1 clove garlic, minced",
+        "salt and ground black pepper to taste",
+        "2 pounds baby Yukon Gold potatoes, quartered",
+        "1/2 pound cremini mushrooms, quartered",
+        "1 large sweet onion, chopped",
+        "2 slices bacon",
+        "2 green onions, sliced (optional)",
+        "1/3 cup chopped fresh parsley (optional)",
+        "2 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Glazed Roasted Potato Salad",
+    "url": "http://allrecipes.com/recipe/222253/balsamic-glazed-roasted-potato-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-salmon-fillets.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-salmon-fillets.json
new file mode 100644
index 000000000..ec39bd42c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-salmon-fillets.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.",
+        "Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.",
+        "Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.",
+        "Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil."
+    ],
+    "ingredients": [
+        "6 (5 ounce) salmon fillets",
+        "4 cloves garlic, minced",
+        "1 tablespoon white wine",
+        "1 tablespoon honey",
+        "1/3 cup balsamic vinegar",
+        "4 teaspoons Dijon mustard",
+        "salt and pepper to taste",
+        "1 tablespoon chopped fresh oregano"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic-Glazed Salmon Fillets",
+    "url": "http://allrecipes.com/recipe/82817/balsamic-glazed-salmon-fillets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-salmon-with-spinach-olives-and-golden-raisins-357270.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-salmon-with-spinach-olives-and-golden-raisins-357270.json
new file mode 100644
index 000000000..57d4c2222
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-glazed-salmon-with-spinach-olives-and-golden-raisins-357270.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.",
+        "Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.",
+        "Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.",
+        "Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve."
+    ],
+    "ingredients": [
+        "2 9-ounce bags spinach leaves",
+        "2 tablespoons olive oil, divided",
+        "2 5-ounce salmon fillets with skin",
+        "1/3 cup chopped shallot (1 very large)",
+        "1/3 cup halved pitted Kalamata olives",
+        "1/3 cup golden raisins",
+        "3 tablespoons balsamic vinegar",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Fruit",
+        "Leafy Green",
+        "Olive",
+        "Vegetable",
+        "Saut\u00e9",
+        "Valentine's Day",
+        "High Fiber",
+        "Dinner",
+        "Dried Fruit",
+        "Raisin",
+        "Seafood",
+        "Salmon",
+        "Spinach",
+        "Winter",
+        "Healthy",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-glazed-salmon-with-spinach-olives-and-golden-raisins-357270"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-goat-cheese-stuffed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-goat-cheese-stuffed-chicken.json
new file mode 100644
index 000000000..241539c57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-goat-cheese-stuffed-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.",
+        "Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.",
+        "Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.",
+        "Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "1 shallot, finely diced",
+        "1 cup balsamic vinegar",
+        "2 skinless, boneless chicken breast halves",
+        "2 ounces goat cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Goat Cheese Stuffed Chicken Breasts",
+    "url": "http://allrecipes.com/recipe/232224/balsamic-goat-cheese-stuffed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-grape-and-walnut-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-grape-and-walnut-salad.json
new file mode 100644
index 000000000..20ecb0e2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-grape-and-walnut-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium serving bowl, combine the grapes, walnuts, onion, green onion, radishes and raisins. Toss with balsamic vinaigrette dressing just before serving."
+    ],
+    "ingredients": [
+        "2 cups red seedless grapes, halved",
+        "2 cups coarsely chopped walnuts",
+        "1/2 red onion, chopped",
+        "3 green onions, chopped",
+        "3 radishes, diced",
+        "1 cup raisins",
+        "1 cup balsamic vinaigrette salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Grape and Walnut Salad",
+    "url": "http://allrecipes.com/recipe/109126/balsamic-grape-and-walnut-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-green-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-green-bean-salad.json
new file mode 100644
index 000000000..463a852f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-green-bean-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.",
+        "In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold."
+    ],
+    "ingredients": [
+        "1 pound fresh green beans, trimmed",
+        "2 tablespoons chopped shallots",
+        "2 tablespoons chopped garlic",
+        "1/4 cup balsamic vinegar",
+        "1/4 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Green Bean Salad",
+    "url": "http://allrecipes.com/recipe/86692/balsamic-green-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-grilled-vegetables-recipe.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-grilled-vegetables-recipe.json
new file mode 100644
index 000000000..6b4a3da46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-grilled-vegetables-recipe.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.",
+        "In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.",
+        "Preheat grill to medium-high.",
+        "Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.",
+        "Drizzle veggies with remaining glaze and serve on a warm platter."
+    ],
+    "ingredients": [
+        "1 1/2 cups balsamic vinegar, preferably aged",
+        "1 tablespoons brown sugar",
+        "2 tablespoons honey",
+        "1/2 cup balsamic vinegar, preferably aged",
+        "1/4 cup extra-virgin olive oil",
+        "1 tablespoon sea salt",
+        "1 tablespoon freshly ground black pepper",
+        "1 teaspoon granulated garlic",
+        "3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick",
+        "2 celery roots, trimmed and cut in 1/4-inch slices",
+        "3 large red onions, cut into rounds, 3/8-inch thick",
+        "2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick",
+        "4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick",
+        "Oil, for brushing grill"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Grilled Vegetable",
+        "Grilling",
+        "Vegetable",
+        "Italian",
+        "Holiday",
+        "Summer",
+        "Marinating Recipes"
+    ],
+    "title": "Balsamic Grilled Vegetables",
+    "url": "http://www.foodnetwork.com/recipes/guy-fieri/balsamic-grilled-vegetables-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-grilled-zucchini.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-grilled-zucchini.json
new file mode 100644
index 000000000..753619f49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-grilled-zucchini.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat grill for medium-low heat and lightly oil the grate.",
+        "Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.",
+        "Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately."
+    ],
+    "ingredients": [
+        "2 zucchinis, quartered lengthwise",
+        "2 teaspoons olive oil",
+        "1/2 teaspoon garlic powder",
+        "1 teaspoon Italian seasoning",
+        "1 pinch salt",
+        "2 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Grilled Zucchini",
+    "url": "http://allrecipes.com/recipe/222763/balsamic-grilled-zucchini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-herbed-halibut.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-herbed-halibut.json
new file mode 100644
index 000000000..cb450b0ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-herbed-halibut.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Sprinkle halibut with seafood seasoning; place into a container with a lid.",
+        "Whisk balsamic vinegar, lemon juice and zest, parsley, thyme, and rosemary together; pour over halibut. Cover; marinate fish in the refrigerator for 2 to 4 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish; scatter onion evenly in the bottom of the dish.",
+        "Heat oil in a skillet over high heat; fry halibut just until browned, about 1 minute per side. Remove halibut and place on bed of onions in prepared baking dish.",
+        "Bake in the preheated oven for 8 minutes. Remove fish; pour about half the marinade over the fish, discarding remaining marinade. Return halibut to the oven; bake until fish flakes easily with a fork, about 7 minutes more."
+    ],
+    "ingredients": [
+        "2 (6 ounce) halibut fillets",
+        "1 tablespoon seafood seasoning (such as Old Bay\u00ae)",
+        "3/4 cup balsamic vinegar",
+        "1 lemon, zested and juiced",
+        "1 tablespoon chopped fresh parsley",
+        "1 tablespoon chopped fresh thyme",
+        "1 tablespoon chopped fresh rosemary",
+        "1/2 sweet onion, sliced",
+        "1 teaspoon oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Herbed Halibut",
+    "url": "http://allrecipes.com/recipe/237301/balsamic-herbed-halibut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-marinated-chicken-breasts.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-marinated-chicken-breasts.json
new file mode 100644
index 000000000..ccfbb5f0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-marinated-chicken-breasts.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.",
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.",
+        "Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "3/4 cup balsamic vinegar",
+        "1/2 cup water",
+        "1 teaspoon dried minced onion",
+        "1/2 teaspoon crushed red pepper flakes",
+        "1/2 teaspoon dried minced garlic",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon paprika",
+        "1/4 teaspoon crushed dried rosemary",
+        "1/4 teaspoon dried parsley flakes",
+        "1/4 teaspoon chili powder",
+        "1/8 teaspoon dried oregano",
+        "4 (6 ounce) skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Marinated Chicken Breasts",
+    "url": "http://allrecipes.com/recipe/167195/balsamic-marinated-chicken-breasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-marinated-flank-steak.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-marinated-flank-steak.json
new file mode 100644
index 000000000..d89ab6b3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-marinated-flank-steak.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.",
+        "Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.",
+        "Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices."
+    ],
+    "ingredients": [
+        "1 (1 1/2-pound) beef flank steak",
+        "Salt and black pepper",
+        "Balsamic Marinade:",
+        "1/4 cup balsamic vinegar",
+        "2 tablespoons olive oil",
+        "1 tablespoon chopped fresh basil",
+        "1 1/2 teaspoons Dijon-style mustard",
+        "1 clove garlic, minced",
+        "1/2 teaspoon sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Marinated Flank Steak",
+    "url": "http://allrecipes.com/recipe/254522/balsamic-marinated-flank-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-mashed-sweet-potatoes-15715.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-mashed-sweet-potatoes-15715.json
new file mode 100644
index 000000000..8079b8fff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-mashed-sweet-potatoes-15715.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "With a fork prick sweet potatoes in several places and on a baking sheet bake in middle of oven until very tender, about 1 1/4 hours. When potatoes are cool enough to handle, remove skins and discard. In a food processor blend potatoes with vinegar and 1/4 teaspoon cinnamon until smooth. Transfer potatoes to a bowl and stir in sour cream until combined well. Season potatoes with salt and pepper. Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat sweet potatoes, covered, in a 350\u00b0F. oven about 30 minutes.",
+        "Serve sweet potatoes sprinkled with remaining 1/4 teaspoon cinnamon."
+    ],
+    "ingredients": [
+        "3 pounds sweet potatoes",
+        "2 tablespoons fine-quality balsamic vinegar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup nonfat sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Potato",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Low Fat",
+        "Vegetarian",
+        "Vinegar",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Cinnamon",
+        "Sour Cream",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Balsamic Mashed Sweet Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-mashed-sweet-potatoes-15715"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-mixed-vegetable-roast-104866.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-mixed-vegetable-roast-104866.json
new file mode 100644
index 000000000..74f53dcbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-mixed-vegetable-roast-104866.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry.",
+        "2. Preheat the oven to 450\u00b0F.",
+        "3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.",
+        "4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.",
+        "5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature."
+    ],
+    "ingredients": [
+        "2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds",
+        "2 teaspoons of salt, divided in half",
+        "1 cup extra-virgin olive oil",
+        "1/3 cup balsamic vinegar",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds",
+        "3 large red onions, sliced into 1/4-inch rounds",
+        "2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares",
+        "2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares",
+        "6 large heads of endive, cored, halved, and quartered lengthwise",
+        "Garnish: 4 sprigs fresh basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Roast",
+        "Vinegar",
+        "Eggplant",
+        "Bell Pepper",
+        "Zucchini",
+        "Fall",
+        "Kosher",
+        "Endive",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Balsamic Mixed Vegetable Roast",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-mixed-vegetable-roast-104866"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-mushrooms.json
new file mode 100644
index 000000000..6c4dfd6a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-mushrooms.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "1/3 cup olive oil",
+        "3 cloves garlic, minced",
+        "1 pound fresh mushrooms, sliced",
+        "3 tablespoons balsamic vinegar",
+        "3 tablespoons white wine",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Mushrooms",
+    "url": "http://allrecipes.com/recipe/14037/balsamic-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-pea-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-pea-salad.json
new file mode 100644
index 000000000..eb3469254
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-pea-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl.",
+        "Toast almonds in a skillet over medium heat. Then combine with peas.",
+        "Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen green peas",
+        "1/2 cup chopped almonds",
+        "1/2 cup chopped green onions",
+        "1/2 cup crumbled feta cheese",
+        "3/4 cup mayonnaise",
+        "2 tablespoons balsamic vinegar",
+        "black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Pea Salad",
+    "url": "http://allrecipes.com/recipe/89805/balsamic-pea-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-pear-chicken-and-asparagus.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-pear-chicken-and-asparagus.json
new file mode 100644
index 000000000..23d994348
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-pear-chicken-and-asparagus.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.",
+        "Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.",
+        "Cook on Low for 4 to 6 hours."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "4 skinless, boneless chicken breast halves, cut into strips",
+        "1 onion, sliced thin",
+        "salt and ground black pepper to taste",
+        "2 ripe Bartlett pears, cored and sliced",
+        "1 pound fresh asparagus, trimmed",
+        "4 cloves garlic, minced",
+        "2 tablespoons balsamic vinegar",
+        "3 tablespoons apple juice",
+        "1 teaspoon dried rosemary",
+        "1 tablespoon grated fresh ginger",
+        "2 tablespoons dark brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Pear, Chicken, and Asparagus",
+    "url": "http://allrecipes.com/recipe/217799/balsamic-pear-chicken-and-asparagus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-pickled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-pickled-eggs.json
new file mode 100644
index 000000000..ccf289c40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-pickled-eggs.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.",
+        "Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat.  Bring to a boil, then remove from stovetop, and allow to cool to room temperature.  Place the eggs in a glass jar, and the vinegar over top.  Cover, and refrigerate for 4 to 5 days before serving; the longer the better!"
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1/2 onion, sliced",
+        "1/2 cup balsamic vinegar",
+        "1/2 cup water",
+        "1 tablespoon white sugar",
+        "5 cloves garlic, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Pickled Eggs",
+    "url": "http://allrecipes.com/recipe/105078/balsamic-pickled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-pot-roast.json
new file mode 100644
index 000000000..0a3802592
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-pot-roast.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.",
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.",
+        "Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.",
+        "Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce."
+    ],
+    "ingredients": [
+        "1 (5 pound) blade chuck roast",
+        "2 cups balsamic vinegar",
+        "1 cup olive oil",
+        "1 tablespoon salt",
+        "1 tablespoon whole black peppercorns",
+        "1 tablespoon dried savory",
+        "1 tablespoon dried mint",
+        "1 tablespoon dried rosemary",
+        "1 tablespoon dried thyme",
+        "1 tablespoon butter",
+        "3 cups beef stock"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Pot Roast",
+    "url": "http://allrecipes.com/recipe/239994/balsamic-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-prune-goat-cheese-bruschet.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-prune-goat-cheese-bruschet.json
new file mode 100644
index 000000000..1e0ba4ec7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-prune-goat-cheese-bruschet.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Simmer vinegar and onion for about 8 minutes, until onion is tender. Stir in prunes until warm, about 3 minutes.",
+        "Top each toast with: 1/4 ounce goat cheese, 3 arugula leaves, 1 tablespoon prune mixture, and 1/2 teaspoon walnuts."
+    ],
+    "ingredients": [
+        "1/2 cup balsamic vinegar",
+        "1 cup thinly sliced red onion",
+        "12 Sunsweet\u00ae Amaz!n\u2122 Prunes, pitted",
+        "12 (1/4 inch thick) slices sourdough baguette, toasted",
+        "3 ounces soft goat cheese",
+        "1 cup baby arugula leaves",
+        "2 tablespoons chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Prune & Goat Cheese Bruschetta",
+    "url": "http://allrecipes.com/recipe/256431/balsamic-prune-goat-cheese-bruschet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roast-chicken-with-arugula-and-tomato-salad-238547.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roast-chicken-with-arugula-and-tomato-salad-238547.json
new file mode 100644
index 000000000..928f6694b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roast-chicken-with-arugula-and-tomato-salad-238547.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Whisk oil, vinegar, and garlic in small bowl to blend. Season dressing generously with salt and pepper. Transfer 1/4 cup dressing to large resealable plastic bag. Add chicken and turn to coat. Let marinate 10 minutes. Place chicken, skin side up and still coated with marinade, onto rimmed baking sheet. Roast until brown and cooked through, about 25 minutes. Meanwhile, combine arugula, tomatoes, and cheese in large bowl. Mix in all but 2 tablespoons of remaining dressing. Divide salad among 4 plates. Cut chicken off bone. Slice chicken crosswise on slight diagonal. Overlap chicken slices atop each salad. Sprinkle with salt and pepper. Drizzle with 2 tablespoons dressing and serve."
+    ],
+    "ingredients": [
+        "1/2 cup extra-virgin olive oil",
+        "3 tablespoons balsamic vinegar",
+        "2 garlic cloves, pressed",
+        "4 large chicken breast halves with skin and bone",
+        "8 cups arugula (about 4 ounces)",
+        "2 cups cherry tomatoes (about 10 ounces), halved",
+        "1 cup Parmesan cheese shavings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Chicken",
+        "Dairy",
+        "Garlic",
+        "Leafy Green",
+        "Tomato",
+        "Roast",
+        "Kid-Friendly",
+        "Quick & Easy"
+    ],
+    "title": "Balsamic Roast Chicken with Arugula and Tomato Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-roast-chicken-with-arugula-and-tomato-salad-238547"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roast-pork-tenderloins-recipe.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roast-pork-tenderloins-recipe.json
new file mode 100644
index 000000000..8968f0537
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roast-pork-tenderloins-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 500 degrees F.",
+        "Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.",
+        "Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.",
+        "Let meat rest, transfer to a carving board, slice and serve."
+    ],
+    "ingredients": [
+        "4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package",
+        "4 tablespoons balsamic vinegar",
+        "4 tablespoons extra-virgin olive oil",
+        "8 cloves garlic, cracked",
+        "Steak seasoning blend or coarse salt and black pepper",
+        "4 sprigs fresh rosemary leaves stripped and finely chopped",
+        "4 sprigs fresh thyme, leaves stripped and finely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Pork Roast",
+        "Meat",
+        "Pork",
+        "Roast Recipes",
+        "Pork Tenderloin",
+        "Roasting"
+    ],
+    "title": "Balsamic Roast Pork Tenderloins",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/balsamic-roast-pork-tenderloins-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-acorn-squash-with-hot-chiles-and-honey-108826.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-acorn-squash-with-hot-chiles-and-honey-108826.json
new file mode 100644
index 000000000..a4a11e420
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-acorn-squash-with-hot-chiles-and-honey-108826.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour."
+    ],
+    "ingredients": [
+        "3 acorn squash, halved lengthwise, seeded",
+        "6 tablespoons olive oil",
+        "1/4 cup balsamic vinegar",
+        "3 tablespoons honey",
+        "2 tablespoons minced peperoncini",
+        "2 teaspoons chopped fresh thyme",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Roast",
+        "Thanksgiving",
+        "Vegetarian",
+        "Vinegar",
+        "Hot Pepper",
+        "Squash",
+        "Fall",
+        "Honey"
+    ],
+    "title": "Balsamic-Roasted Acorn Squash with Hot Chiles and Honey",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-roasted-acorn-squash-with-hot-chiles-and-honey-108826"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-beef.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-beef.json
new file mode 100644
index 000000000..e36ca1647
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-beef.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.",
+        "Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.",
+        "Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.",
+        "Note: This recipe was doubled for this episode."
+    ],
+    "ingredients": [
+        "2 1/2 pounds filet of beef, trimmed and tied",
+        "2 tablespoons Dijon mustard",
+        "1 tablespoon aged balsamic vinegar",
+        "1 teaspoon kosher salt",
+        "1 tablespoon coarsely cracked black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Roast Beef",
+        "Beef",
+        "Meat",
+        "Roast Recipes",
+        "Main Dish Recipes",
+        "Roasting"
+    ],
+    "title": "Balsamic Roasted Beef",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-beef"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-beet-salad-recipe.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-beet-salad-recipe.json
new file mode 100644
index 000000000..5e56734ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-beet-salad-recipe.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees.",
+        "Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.",
+        "Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.",
+        "Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "8 medium-size beets, tops removed and scrubbed",
+        "1/2 cup balsamic vinegar",
+        "1/2 cup good olive oil",
+        "2 teaspoons Dijon mustard, such as Grey Poupon",
+        "Kosher salt and freshly ground black pepper",
+        "4 ounces baby arugula",
+        "1/3 cup roasted, salted Marcona almonds, toasted",
+        "4 ounces soft goat cheese, such as Montrachet, crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beet Salad",
+        "Beet",
+        "Salad Recipes",
+        "Vegetable",
+        "Roasting"
+    ],
+    "title": "Balsamic Roasted Beet Salad",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-beet-salad-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-carrots.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-carrots.json
new file mode 100644
index 000000000..731b43462
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-carrots.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.",
+        "Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.",
+        "Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 (8 ounce) package baby carrots",
+        "2 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Roasted Carrots",
+    "url": "http://allrecipes.com/recipe/214459/balsamic-roasted-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-fennel-and-acorn-squ.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-fennel-and-acorn-squ.json
new file mode 100644
index 000000000..9928cb3b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-fennel-and-acorn-squ.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.",
+        "Remove the skin from the squash with a vegetable peeler (if desired). Cut each wedge in half and place in a large bowl along with the fennel pieces.",
+        "Whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. Drizzle mixture over the squash and fennel; toss to coat. Transfer squash and fennel mixture onto the prepared baking sheet and spread out to form a single layer.",
+        "Roast until squash is tender, about 45 minutes, stirring every 15 minutes.",
+        "Meanwhile, prepare the rice as directed on the box. Mix the roasted squash and fennel with the rice. Transfer to a greased casserole dish. Top with the chopped parsley and keep warm until ready to serve."
+    ],
+    "ingredients": [
+        "1 acorn squash - cut in half lengthwise, seeded and cut into 12 wedges",
+        "1 large fennel bulb - trimmed, cored and cut into 8 pieces",
+        "2 tablespoons extra-virgin olive oil",
+        "2 tablespoons balsamic vinegar",
+        "3 cloves garlic, minced",
+        "1 tablespoon chopped fresh rosemary",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 (6 ounce) box UNCLE BEN'S\u00ae Basmati Medley Savory Herb",
+        "2 teaspoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Roasted Fennel and Acorn Squash Rice Casserole",
+    "url": "http://allrecipes.com/recipe/242477/balsamic-roasted-fennel-and-acorn-squ/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-grapes.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-grapes.json
new file mode 100644
index 000000000..d6be4b59c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-grapes.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.",
+        "Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper."
+    ],
+    "ingredients": [
+        "3 cups red or green grapes",
+        "olive oil",
+        "1 tablespoon chopped fresh thyme",
+        "1 tablespoon chopped fresh oregano",
+        "1 tablespoon balsamic vinegar, or to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Roasted Grapes",
+    "url": "http://allrecipes.com/recipe/244980/balsamic-roasted-grapes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-onions-102671.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-onions-102671.json
new file mode 100644
index 000000000..2b6317613
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-onions-102671.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500\u00b0F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.",
+        "Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375\u00b0F oven about 15 minutes. Stir glaze over low heat to rewarm.)",
+        "Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley."
+    ],
+    "ingredients": [
+        "4 pounds medium-size red onions",
+        "1/4 cup olive oil",
+        "6 tablespoons (3/4 stick) butter",
+        "3 tablespoons sugar",
+        "6 tablespoons balsamic vinegar",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Side",
+        "Roast",
+        "Quick & Easy",
+        "Vinegar",
+        "Winter"
+    ],
+    "title": "Balsamic Roasted Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-roasted-onions-102671"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-pork-loin.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-pork-loin.json
new file mode 100644
index 000000000..e6abfbb86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-pork-loin.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.  Let the roast rest for 10 minutes before slicing and serving."
+    ],
+    "ingredients": [
+        "2 tablespoons steak seasoning rub",
+        "1/2 cup balsamic vinegar",
+        "1/2 cup olive oil",
+        "2 pounds boneless pork loin roast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Roasted Pork Loin",
+    "url": "http://allrecipes.com/recipe/132815/balsamic-roasted-pork-loin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-tomato-and-goat-cheese-crisps-363383.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-tomato-and-goat-cheese-crisps-363383.json
new file mode 100644
index 000000000..9cb0cdac0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-tomato-and-goat-cheese-crisps-363383.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat the oven to 350\u00b0F. In an 8- inch square baking dish, toss the tomatoes with the vinegar and salt and pepper to taste until coated. Bake for 8 to 10 minutes, until the tomatoes are soft, shaking the pan occasionally.",
+        "In a small bowl, mash the beans and oil to form a thick paste. Top each cracker with white bean paste, 2 warm tomatoes, a sprinkling of cheese, and 2 arugula leaves. Serve."
+    ],
+    "ingredients": [
+        "8 cherry tomatoes",
+        "2 teaspoons balsamic vinegar",
+        "Salt and black pepper",
+        "1/4 cup canned white kidney or cannellini beans, drained and rinsed",
+        "1/2 teaspoon olive oil",
+        "4 large whole-grain crisp crackers",
+        "1 ounce reduced-fat goat cheese, crumbled",
+        "8 baby arugula leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Tomato",
+        "Bake",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Vinegar",
+        "Goat Cheese",
+        "Summer",
+        "Party"
+    ],
+    "title": "Balsamic Roasted Tomato and Goat Cheese Crisps",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-roasted-tomato-and-goat-cheese-crisps-363383"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-vegetable-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-vegetable-salad.json
new file mode 100644
index 000000000..e4df13286
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-vegetable-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.",
+        "Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.",
+        "Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.",
+        "Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar."
+    ],
+    "ingredients": [
+        "12 new potatoes, halved",
+        "2 large red onions, each cut into 8 wedges",
+        "2 large yellow bell peppers, seeded and cubed",
+        "4 cloves garlic, peeled",
+        "1 eggplant, thickly sliced (optional)",
+        "1 teaspoon chopped fresh rosemary",
+        "2 teaspoons chopped fresh thyme",
+        "2 tablespoons olive oil",
+        "salt to taste",
+        "1 pint cherry tomatoes, halved",
+        "1/3 cup toasted pine nuts",
+        "1 (10 ounce) bag baby spinach leaves",
+        "2 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Roasted Vegetable Salad",
+    "url": "http://allrecipes.com/recipe/158665/balsamic-roasted-vegetable-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-vegetables-243011.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-vegetables-243011.json
new file mode 100644
index 000000000..e7d4bca2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-roasted-vegetables-243011.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.",
+        "Preheat oven to 450\u00b0F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons balsamic vinegar",
+        "1 teaspoon Dijon mustard",
+        "1/2 cup extra-virgin olive oil",
+        "3 garlic cloves, pressed",
+        "2 teaspoons finely chopped fresh thyme",
+        "1 teaspoon finely chopped fresh basil",
+        "2 large red onions, halved, thinly sliced",
+        "1 yellow bell pepper, cut into 1/2-inch-wide strips",
+        "1 red bell pepper, cut into 1/2-inch-wide strips",
+        "1 orange bell pepper, cut into 1/2-inch-wide strips",
+        "1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices",
+        "1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds",
+        "1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds",
+        "Coarse kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Side",
+        "Roast",
+        "Vegetarian",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Eggplant",
+        "Bell Pepper",
+        "Squash",
+        "Low Cholesterol",
+        "Vegan",
+        "Yellow Squash",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Balsamic Roasted Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-roasted-vegetables-243011"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-short-ribs-56390065.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-short-ribs-56390065.json
new file mode 100644
index 000000000..3a38b45fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-short-ribs-56390065.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat a large, deep, heavy casserole dish over medium-high heat. Sprinkle the ribs with salt and pepper and cook for 4\u20135 minutes on each side or until well browned. Remove from the dish and set aside.",
+        "Wipe the dish with absorbent paper, add the onion and garlic and cook for 5 minutes or until golden. Return the ribs to the dish with the oregano, vinegar, tomatoes, stock, salt and pepper, reduce the heat to low, cover and simmer for 2 1/2\u20133 hours or until the beef is very tender. Remove the ribs from the dish and keep warm.",
+        "Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5\u201310 minutes or until the sauce has thickened.",
+        "To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.",
+        "Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve."
+    ],
+    "ingredients": [
+        "3 1/2 pounds beef short ribs",
+        "Sea salt and cracked black pepper",
+        "2 red onions, cut into wedges",
+        "8 cloves garlic, peeled",
+        "6 sprigs oregano",
+        "1 1/2 cups balsamic vinegar",
+        "1 (14-ounce) can chopped tomatoes",
+        "4 1/4 cups beef stock",
+        "1 cup small basil leaves",
+        "1 tablespoon finely grated lemon zest",
+        "1 clove garlic, crushed",
+        "1 teaspoon extra-virgin olive oil",
+        "Sea salt and cracked black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Kid-Friendly",
+        "Dinner",
+        "Beef Rib",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Balsamic Short Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-short-ribs-56390065"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-skirt-steak.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-skirt-steak.json
new file mode 100644
index 000000000..9012e878a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-skirt-steak.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Whisk soy sauce and balsamic vinegar together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 to 45 minutes.",
+        "Remove skirt from the marinade, and shake off excess. Discard remaining marinade. Season steak with salt.",
+        "Cook steak until it begins to firm and is reddish-pink and juicy in the center, 3 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)."
+    ],
+    "ingredients": [
+        "1 cup soy sauce",
+        "3/4 cup balsamic vinegar",
+        "1 (1 1/2-pound) skirt steak",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Skirt Steak",
+    "url": "http://allrecipes.com/recipe/241032/balsamic-skirt-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberries-101368.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberries-101368.json
new file mode 100644
index 000000000..c70afd65b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberries-101368.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Toss all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours."
+    ],
+    "ingredients": [
+        "3 1/2 cups sliced hulled strawberries (about 16 ounces)",
+        "1/4 cup sugar",
+        "1 1/2 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "No-Cook",
+        "Vinegar",
+        "Strawberry",
+        "Spring",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Balsamic Strawberries",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-strawberries-101368"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberries-with-whipped-mascarpone-cheese-105321.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberries-with-whipped-mascarpone-cheese-105321.json
new file mode 100644
index 000000000..b73065b14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberries-with-whipped-mascarpone-cheese-105321.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)",
+        "Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.",
+        "Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.",
+        "Divide berries and syrup among 6 goblets. Top with mascarpone mixture.",
+        "*Italian cream cheese, available at Italian markets and many supermarkets."
+    ],
+    "ingredients": [
+        "1/3 cup balsamic vinegar",
+        "2 teaspoons plus 4 tablespoons sugar",
+        "1/2 teaspoon fresh lemon juice",
+        "1/2 cup chilled mascarpone cheese*",
+        "1/2 cup chilled whipping cream",
+        "1/2 teaspoon vanilla extract",
+        "3 1-pint baskets (about 24 ounces) strawberries, hulled, halved"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Dessert",
+        "Vinegar",
+        "Strawberry",
+        "Spring"
+    ],
+    "title": "Balsamic Strawberries with Whipped Mascarpone Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-strawberries-with-whipped-mascarpone-cheese-105321"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberries.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberries.json
new file mode 100644
index 000000000..d94693e6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberries.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.",
+        "Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "2 cups fresh strawberries, hulled and halved",
+        "1/4 cup granular sucrolose sweetener (such as Splenda\u00ae)",
+        "1 tablespoon balsamic vinegar",
+        "4 scoops low-fat vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Strawberries",
+    "url": "http://allrecipes.com/recipe/77430/balsamic-strawberries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberry-pops-366594.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberry-pops-366594.json
new file mode 100644
index 000000000..98d8c6462
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-strawberry-pops-366594.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy but still chunky; you don't want a smooth pur\u00e9e. Transfer to a bowl and stir in the balsamic vinegar and a few grinds of pepper.",
+        "Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.",
+        "To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks."
+    ],
+    "ingredients": [
+        "2 cups sliced, hulled strawberries (from about 1 pound berries)",
+        "1/4 cup sugar",
+        "2 1/2 tablespoons good-quality balsamic vinegar",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Fourth of July",
+        "Picnic",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Backyard BBQ",
+        "Frozen Dessert",
+        "Vinegar",
+        "Strawberry",
+        "Summer",
+        "Birthday",
+        "Family Reunion",
+        "Party",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Balsamic-Strawberry Pops",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-strawberry-pops-366594"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-tortellini.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-tortellini.json
new file mode 100644
index 000000000..35ea2d656
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-tortellini.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 onion, chopped",
+        "5 slices pancetta bacon, raw",
+        "1 (9 ounce) package cheese-filled tortellini",
+        "2 tablespoons balsamic vinegar",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Tortellini",
+    "url": "http://allrecipes.com/recipe/24266/balsamic-tortellini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-tuna-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-tuna-salad.json
new file mode 100644
index 000000000..666ba5ef0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-tuna-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.",
+        "Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach."
+    ],
+    "ingredients": [
+        "1 (12 ounce) can albacore tuna in water, drained and flaked",
+        "1 (15 ounce) can garbanzo beans, drained and rinsed",
+        "1/2 cup halved black olives",
+        "1/2 English (seedless) cucumber, coarsely chopped",
+        "1 small red bell pepper, coarsely chopped",
+        "1 bunch green onions, chopped",
+        "1 bunch fresh parsley, chopped",
+        "1/2 cup balsamic vinegar",
+        "2 tablespoons extra-virgin olive oil",
+        "1 clove garlic",
+        "1 1/2 teaspoons dried oregano",
+        "1/2 teaspoon coarsely ground black pepper",
+        "1 (10 ounce) bag fresh baby spinach"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Tuna Salad",
+    "url": "http://allrecipes.com/recipe/228894/balsamic-tuna-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-vinaigrette-12076.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinaigrette-12076.json
new file mode 100644
index 000000000..5cdfed8df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinaigrette-12076.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a bowl whisk together vinegars, mustard, shallot, and salt and pepper to taste. Add oil in a stream, whisking, and whisk vinaigrette until emulsified."
+    ],
+    "ingredients": [
+        "2 tablespoons balsamic vinegar",
+        "2 tablespoons white-wine vinegar",
+        "2 teaspoons Dijon mustard",
+        "1 shallot, minced",
+        "2/3 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "No-Cook",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Vinegar",
+        "Shallot",
+        "Gourmet"
+    ],
+    "title": "Balsamic Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/balsamic-vinaigrette-12076"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-vinaigrette.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinaigrette.json
new file mode 100644
index 000000000..5c27d4b7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinaigrette.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder.  Season to taste with salt and black pepper. Stir in minced fresh herbs if desired."
+    ],
+    "ingredients": [
+        "1/2 cup extra virgin olive oil",
+        "1/2 cup white balsamic vinegar",
+        "1 clove crushed garlic",
+        "1 teaspoon ground mustard",
+        "1 pinch salt",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Vinaigrette",
+    "url": "http://allrecipes.com/recipe/14158/balsamic-vinaigrette/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-and-ginger-bok-choy.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-and-ginger-bok-choy.json
new file mode 100644
index 000000000..62c1b5de9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-and-ginger-bok-choy.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.",
+        "Heat the olive oil in large skillet over medium heat.",
+        "Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately."
+    ],
+    "ingredients": [
+        "4 heads baby bok choy",
+        "3 tablespoons olive oil",
+        "1/4 cup water",
+        "2 tablespoons capers",
+        "1 1/2 teaspoons minced garlic",
+        "1 1/2 teaspoons minced fresh ginger root",
+        "2 tablespoons balsamic vinegar",
+        "1 dash fresh lemon juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Vinegar and Ginger Bok Choy",
+    "url": "http://allrecipes.com/recipe/178095/balsamic-vinegar-and-ginger-bok-choy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-and-olive-oil-dressi.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-and-olive-oil-dressi.json
new file mode 100644
index 000000000..f8b138f07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-and-olive-oil-dressi.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature."
+    ],
+    "ingredients": [
+        "1 sprig fresh oregano",
+        "1 sprig fresh thyme",
+        "1 cup olive oil",
+        "1/4 cup balsamic vinegar",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Vinegar and Olive Oil Dressing",
+    "url": "http://allrecipes.com/recipe/14477/balsamic-vinegar-and-olive-oil-dressi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-potato-salad.json
new file mode 100644
index 000000000..c0c9b79fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-potato-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.",
+        "Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving."
+    ],
+    "ingredients": [
+        "10 medium red potatoes, diced",
+        "1 small onion, chopped",
+        "1/2 cup diced roasted red peppers",
+        "1 (4 ounce) can sliced black olives, drained",
+        "1 (10 ounce) can quartered artichoke hearts, drained",
+        "1/2 cup balsamic vinegar",
+        "3 teaspoons olive oil",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried basil",
+        "1/2 teaspoon mustard powder",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Vinegar Potato Salad",
+    "url": "http://allrecipes.com/recipe/70932/balsamic-vinegar-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-tofu-and-asparagus-p.json b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-tofu-and-asparagus-p.json
new file mode 100644
index 000000000..b77b01efa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/balsamic-vinegar-tofu-and-asparagus-p.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Arrange tofu on a baking sheet.",
+        "Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender yet firm to the bite, 3 to 5 minutes. Drain.",
+        "Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a serving bowl.",
+        "Heat olive oil and balsamic vinegar in a skillet over medium-high heat; fry tofu until liquid has reduced and tofu is slightly crisp, 2 to 3 minutes.",
+        "Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package extra-firm tofu, cut into 1x2x2-inch pieces",
+        "1 pound fresh asparagus, trimmed",
+        "1 (16 ounce) package bow-tie pasta (farfalle)",
+        "1/4 cup extra-virgin olive oil",
+        "1/4 cup balsamic vinegar",
+        "1 pound grape tomatoes, halved",
+        "1 cup crumbled feta cheese",
+        "2 tablespoons chopped fresh basil, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Balsamic Vinegar Tofu and Asparagus Pasta Salad",
+    "url": "http://allrecipes.com/recipe/241199/balsamic-vinegar-tofu-and-asparagus-p/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baltimore-crab-cakes-366711.json b/serverless-fleets/data/input/inferencing/recipes/baltimore-crab-cakes-366711.json
new file mode 100644
index 000000000..5ce72866a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baltimore-crab-cakes-366711.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1\"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.",
+        "Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges."
+    ],
+    "ingredients": [
+        "1/4 cup mayonnaise",
+        "2 scallions, thinly sliced",
+        "1 large egg, lightly beaten",
+        "1 tablespoon Dijon mustard",
+        "2 teaspoons fresh lemon juice plus wedges for garnish",
+        "1 1/2 teaspoons Old Bay Seasoning",
+        "1/2 jalape\u00f1o, seeded, finely chopped",
+        "1 pound lump crabmeat, picked over",
+        "1 1/4 cup panko (Japanese breadcrumbs), divided",
+        "1 tablespoon thinly sliced chives",
+        "1/4 teaspoon kosher salt",
+        "1/8 teaspoon freshly ground black pepper",
+        "1 head Bibb lettuce",
+        "2 tablespoons vegetable oil",
+        "**Ingredient info:**Panko is available at better supermarkets and at Asian markets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Shellfish",
+        "Appetizer",
+        "Fourth of July",
+        "Picnic",
+        "Quick & Easy",
+        "Father's Day",
+        "Backyard BBQ",
+        "Lunch",
+        "Mayonnaise",
+        "Seafood",
+        "Crab",
+        "Summer",
+        "Family Reunion",
+        "Pan-Fry",
+        "Party",
+        "Potluck",
+        "Lemon Juice",
+        "Breadcrumbs",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free"
+    ],
+    "title": "Baltimore Crab Cakes",
+    "url": "http://www.epicurious.com/recipes/food/views/baltimore-crab-cakes-366711"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baltimore-eggnog-102325.json b/serverless-fleets/data/input/inferencing/recipes/baltimore-eggnog-102325.json
new file mode 100644
index 000000000..7418589b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baltimore-eggnog-102325.json
@@ -0,0 +1,30 @@
+{
+    "directions": [],
+    "ingredients": [
+        "12 eggs, separated",
+        "2 cups superfine sugar",
+        "1 pint brandy",
+        "1/2 pint light rum",
+        "1/2 pint peach brandy",
+        "3 pints milk",
+        "1 pint heavy cream",
+        "Nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Egg Nog",
+        "Alcoholic",
+        "Christmas",
+        "Brandy",
+        "Fall",
+        "Winter",
+        "Nutmeg",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Baltimore Eggnog",
+    "url": "http://www.epicurious.com/recipes/food/views/baltimore-eggnog-102325"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baltimore-eggnog-200003.json b/serverless-fleets/data/input/inferencing/recipes/baltimore-eggnog-200003.json
new file mode 100644
index 000000000..39c5bcb4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baltimore-eggnog-200003.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses."
+    ],
+    "ingredients": [
+        "12 eggs, separated",
+        "2 cups superfine sugar",
+        "1 pint brandy",
+        "1/2 pint light rum",
+        "1/2 pint peach brandy",
+        "3 pints milk",
+        "1 pint heavy cream",
+        "Nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Egg Nog",
+        "Alcoholic",
+        "Egg",
+        "Christmas",
+        "Brandy",
+        "Winter",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Baltimore Eggnog",
+    "url": "http://www.epicurious.com/recipes/food/views/baltimore-eggnog-200003"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baltimore-zoo.json b/serverless-fleets/data/input/inferencing/recipes/baltimore-zoo.json
new file mode 100644
index 000000000..e6b9728e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baltimore-zoo.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve."
+    ],
+    "ingredients": [
+        "ice cubes",
+        "1/2 fluid ounce silver tequila",
+        "1/2 fluid ounce gin",
+        "1/2 fluid ounce white rum",
+        "1/2 fluid ounce vodka",
+        "1/2 fluid ounce triple sec",
+        "3 fluid ounces orange juice",
+        "3 fluid ounces grenadine syrup",
+        "4 fluid ounces beer (such as Budweiser\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baltimore Zoo",
+    "url": "http://allrecipes.com/recipe/215043/baltimore-zoo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bambam-basil-butter.json b/serverless-fleets/data/input/inferencing/recipes/bambam-basil-butter.json
new file mode 100644
index 000000000..ee2b26b9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bambam-basil-butter.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine butter, onion, Parmesan cheese, mayonnaise, garlic, basil leaves, salt, and pepper in a food processor; pulse until smooth."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter, softened",
+        "2 tablespoons finely chopped onion",
+        "2 tablespoons Parmesan cheese",
+        "1 tablespoon mayonnaise",
+        "3 cloves garlic, or to taste",
+        "10 fresh basil leaves",
+        "1/4 teaspoon salt (optional)",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bambam Basil Butter",
+    "url": "http://allrecipes.com/recipe/255219/bambam-basil-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bamia.json b/serverless-fleets/data/input/inferencing/recipes/bamia.json
new file mode 100644
index 000000000..03ed0e0c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bamia.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat oil in a large pot over medium-high heat. Cook and stir beef cubes in hot oil until browned on all sides, about 10 minutes. Add onion and garlic to beef; cook and stir until slightly tender and fragrant, 3 to 5 minutes.",
+        "Stir water, tomatoes, okra, tomato puree, coriander, cumin, allspice, lemon juice, salt, and pepper into beef mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 hours."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 pound beef steak, cut into cubes",
+        "1 onion, chopped",
+        "2 cloves garlic, crushed",
+        "8 cups water",
+        "1 (14.5 ounce) can crushed tomatoes",
+        "1 pound frozen okra",
+        "4 ounces tomato puree",
+        "1 teaspoon coriander",
+        "1/2 teaspoon ground cumin",
+        "1/8 teaspoon allspice",
+        "1 dash lemon juice",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bamia",
+    "url": "http://allrecipes.com/recipe/235099/bamia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bamieh-middle-eastern-okra-stew.json b/serverless-fleets/data/input/inferencing/recipes/bamieh-middle-eastern-okra-stew.json
new file mode 100644
index 000000000..b489b80ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bamieh-middle-eastern-okra-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.",
+        "Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.",
+        "Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "2 large onions, chopped",
+        "salt and ground black pepper to taste",
+        "2 pounds cubed lamb stew meat",
+        "3 tablespoons ground cinnamon",
+        "1 1/2 teaspoons ground cumin",
+        "1 1/2 teaspoons ground coriander",
+        "1 1/2 tablespoons garlic paste",
+        "5 (14.5 ounce) cans canned diced tomatoes, drained",
+        "1 1/2 tablespoons tomato paste",
+        "2 beef bouillon cubes",
+        "4 cups boiling water",
+        "2 pounds frozen sliced okra"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bamieh (Middle Eastern Okra Stew)",
+    "url": "http://allrecipes.com/recipe/215725/bamieh-middle-eastern-okra-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banago-juice-shake-with-cream.json b/serverless-fleets/data/input/inferencing/recipes/banago-juice-shake-with-cream.json
new file mode 100644
index 000000000..8da3ae3a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banago-juice-shake-with-cream.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend bananas and mango in a blender until smooth, about 2 minutes; add 3 ice cubes and blend until smooth, about 2 minutes.",
+        "Fill a cocktail shaker with remaining 3 ice cubes; add blended banana mixture. Cover and shake until the outside of shaker has frosted. Strain into 2 chilled glasses and garnish with whipped cream."
+    ],
+    "ingredients": [
+        "3 bananas, peeled",
+        "3 mango slices, cut into cubes",
+        "1 cup water",
+        "6 ice cubes, divided",
+        "1 cup whipped cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banago Juice Shake with Cream",
+    "url": "http://allrecipes.com/recipe/244667/banago-juice-shake-with-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-almond-chocolate-chip-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-almond-chocolate-chip-muffins.json
new file mode 100644
index 000000000..f88c0cfa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-almond-chocolate-chip-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.",
+        "Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.",
+        "Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.",
+        "Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.",
+        "Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 1/3 cups gluten-free baking mix (such as Arrowhead Mills\u00ae)",
+        "1 scoop vanilla protein powder (optional)",
+        "1 1/4 teaspoons baking soda",
+        "1 teaspoon cacao powder (optional)",
+        "1/2 teaspoon coarse salt",
+        "3 overripe bananas, mashed",
+        "1/2 cup turbinado sugar (such as Sugar in the Raw\u00ae)",
+        "6 tablespoons unsalted butter, melted",
+        "1 1/2 egg",
+        "3/4 cup semisweet chocolate chips",
+        "1/2 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Almond Chocolate Chip Muffins",
+    "url": "http://allrecipes.com/recipe/246478/banana-almond-chocolate-chip-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-almond-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/banana-almond-pancakes.json
new file mode 100644
index 000000000..70f3263c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-almond-pancakes.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix whole wheat flour, ground almonds, ground flax seeds, sugar, baking powder, salt, and baking soda together in a bowl.",
+        "Whisk almond milk, bananas, egg, vegetable oil, and vanilla extract together in a separate bowl. Mix into the whole wheat flour mixture until batter is just combined.",
+        "Melt butter on a griddle over medium heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/5547813.jpg",
+    "ingredients": [
+        "3/4 cup whole wheat flour",
+        "1/4 cup ground almonds",
+        "1/4 cup ground flax seeds",
+        "1 tablespoon sugar",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1 cup almond milk",
+        "2 bananas, mashed",
+        "1 egg",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Almond Pancakes",
+    "url": "http://allrecipes.com/recipe/257017/banana-almond-pancakes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-black-bean-saute.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-black-bean-saute.json
new file mode 100644
index 000000000..f738c3c21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-black-bean-saute.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "1 tablespoon cooking oil",
+        "1 banana, chopped",
+        "2 tablespoons honey",
+        "3/4 (14.5 ounce) can black beans, rinsed and drained",
+        "1 tablespoon fresh lime juice",
+        "1 pinch salt",
+        "1 (14 ounce) can coconut milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana and Black Bean Saute",
+    "url": "http://allrecipes.com/recipe/214220/banana-and-black-bean-saute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-blueberry-overnight-oats.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-blueberry-overnight-oats.json
new file mode 100644
index 000000000..73f0efd81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-blueberry-overnight-oats.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place the banana, yogurt, almond milk and protein powder into a blender and blend until smooth. Pour the mixture into a bowl and stir in the oats, then cover and refrigerate for at least 4 hours, preferably overnight.",
+        "When ready to eat, top with the nuts, blueberries and raspberries."
+    ],
+    "ingredients": [
+        "1 banana, roughly chopped",
+        "1/3 cup full-fat yogurt",
+        "1 cup almond milk",
+        "1 scoop (30g) strawberry protein powder",
+        "1 1/4 cups rolled oats",
+        "A handful of pistachios or other nuts, blueberries and raspberries to serve"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Oatmeal",
+        "Berry",
+        "Pistachio",
+        "Almond",
+        "Yogurt",
+        "Banana",
+        "Breakfast",
+        "Quick and Healthy",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Kosher"
+    ],
+    "title": "Banana and Blueberry Overnight Oats",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-and-blueberry-overnight-oats"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-brazil-nut-breakfast-smoot.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-brazil-nut-breakfast-smoot.json
new file mode 100644
index 000000000..b85239fe9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-brazil-nut-breakfast-smoot.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Pour enough spring water over Brazil nuts in a bowl to cover by several inches; soak in refrigerator 8 hours to overnight.",
+        "Drain Brazil nuts and put them into a blender; add banana, kefir, amaranth, cocoa powder, vanilla extract, and honey. Blend mixture until smooth, adding spring water as needed to reach desired consistency."
+    ],
+    "ingredients": [
+        "1/4 cup Brazil nuts",
+        "spring water as needed",
+        "1 frozen banana, cut into small chunks",
+        "1/2 cup plain kefir",
+        "1/4 cup puffed amaranth (optional)",
+        "1 tablespoon cocoa powder (optional)",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon honey",
+        "spring water as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana and Brazil Nut Breakfast Smoothie",
+    "url": "http://allrecipes.com/recipe/238515/banana-and-brazil-nut-breakfast-smoot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-mango-spring-rolls-with-coconut-chocolate-ganache-237110.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-mango-spring-rolls-with-coconut-chocolate-ganache-237110.json
new file mode 100644
index 000000000..a982e63e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-mango-spring-rolls-with-coconut-chocolate-ganache-237110.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable.",
+        "Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.",
+        "Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360\u00b0F and 375\u00b0F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.",
+        "Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache."
+    ],
+    "ingredients": [
+        "1 (14-ounce) can unsweetened coconut milk",
+        "1/3 cup palm sugar or 1/3 cup (packed) golden brown sugar",
+        "1 1/2 teaspoons ground ginger",
+        "8 ounces semisweet chocolate, chopped",
+        "8 (8-inch) square frozen spring roll pastry wrappers, thawed",
+        "4 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise",
+        "2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips",
+        "1 egg, beaten to blend",
+        "Vegetable oil (preferably grapeseed oil; for frying)",
+        "Fresh mint sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Dessert",
+        "Fry",
+        "Cocktail Party",
+        "Lunar New Year",
+        "Banana",
+        "Mango",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana and Mango Spring Rolls with Coconut-Chocolate Ganache",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-and-mango-spring-rolls-with-coconut-chocolate-ganache-237110"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-nutella-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-nutella-french-toast.json
new file mode 100644
index 000000000..15166ad24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-nutella-french-toast.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches.",
+        "Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely.",
+        "Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side."
+    ],
+    "ingredients": [
+        "1/4 cup chocolate-hazelnut spread (such as Nutella\u00ae)",
+        "4 slices bread",
+        "1 banana, sliced",
+        "1/4 cup chocolate milk",
+        "2 eggs, beaten",
+        "1 tablespoon vanilla extract",
+        "1/2 teaspoon ground cinnamon",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana and Nutella\u00ae French Toast",
+    "url": "http://allrecipes.com/recipe/240335/banana-and-nutella-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-peanut-butter-4-ingredient.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-peanut-butter-4-ingredient.json
new file mode 100644
index 000000000..012a9a3fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-peanut-butter-4-ingredient.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Arrange banana chunks on a plate; freeze until solid, about 2 hours.",
+        "Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth."
+    ],
+    "ingredients": [
+        "2 slightly overripe bananas, cut into chunks",
+        "1 teaspoon confectioners' sugar (optional)",
+        "1/2 teaspoon milk",
+        "2 drops vanilla extract",
+        "1 teaspoon peanut butter, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana and Peanut Butter 4-Ingredient 'Ice Cream'",
+    "url": "http://allrecipes.com/recipe/237221/banana-and-peanut-butter-4-ingredient/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-peanut-butter-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-peanut-butter-pancakes.json
new file mode 100644
index 000000000..1a245118e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-peanut-butter-pancakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine flour, baking powder, brown sugar, and salt in a large bowl.  Mix in the peanut butter until the texture resembles cornmeal.  Add milk and vanilla; stir just until blended.  Stir in the banana pieces.",
+        "Heat a large skillet over medium heat, and coat with cooking spray.  Spoon batter onto the skillet, using approximately 2 tablespoons to form each silver dollar pancake.  Cook until pancakes are golden brown on both sides; serve hot."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 1/4 teaspoons baking powder",
+        "1 teaspoon brown sugar",
+        "1/4 teaspoon salt",
+        "1/4 cup creamy peanut butter",
+        "1 1/2 cups milk",
+        "1/4 teaspoon vanilla extract",
+        "1 small banana, peeled and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana and Peanut Butter Pancakes",
+    "url": "http://allrecipes.com/recipe/110248/banana-and-peanut-butter-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-persimmon-cinnamon-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-persimmon-cinnamon-muffins.json
new file mode 100644
index 000000000..34ef3e6df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-persimmon-cinnamon-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.",
+        "Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.",
+        "Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.",
+        "Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes."
+    ],
+    "ingredients": [
+        "2 ripe bananas, peeled",
+        "1 Hachiya persimmon, peeled",
+        "3/4 cup white sugar",
+        "1/3 cup coconut oil, melted",
+        "1 egg",
+        "2 teaspoons vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 tablespoon white sugar",
+        "1 1/2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana and Persimmon Cinnamon Muffins",
+    "url": "http://allrecipes.com/recipe/239997/banana-and-persimmon-cinnamon-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-strawberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-strawberry-smoothie.json
new file mode 100644
index 000000000..0f160564c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-strawberry-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine the banana, strawberries, cinnamon, milk, and food coloring in a blender; blend until smooth; serve immediately."
+    ],
+    "ingredients": [
+        "1 banana",
+        "5 strawberries, hulled",
+        "1 teaspoon ground cinnamon",
+        "1 cup cold milk",
+        "1 drop red food coloring (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana and Strawberry Smoothie",
+    "url": "http://allrecipes.com/recipe/54786/banana-and-strawberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-vanilla-cupcakes-with-butt.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-vanilla-cupcakes-with-butt.json
new file mode 100644
index 000000000..892a43b4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-vanilla-cupcakes-with-butt.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.",
+        "Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.",
+        "While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting."
+    ],
+    "ingredients": [
+        "Banana Cupcakes:",
+        "1 3/4 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup butter, at room temperature",
+        "1/2 cup white sugar",
+        "3 eggs, room temperature",
+        "1 teaspoon vanilla extract",
+        "1/4 cup milk",
+        "2 large bananas, chopped",
+        "Buttercream Frosting:",
+        "2/3 cup butter, at room temperature",
+        "1/2 teaspoon vanilla extract",
+        "2 1/4 cups confectioners' sugar",
+        "2 tablespoons heavy cream",
+        "4 drops yellow food coloring, or as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana and Vanilla Cupcakes with Buttercream Frosting",
+    "url": "http://allrecipes.com/recipe/155084/banana-and-vanilla-cupcakes-with-butt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-walnut-brownies.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-walnut-brownies.json
new file mode 100644
index 000000000..d0d2f81cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-walnut-brownies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat eggs, water, and vegetable oil together in a large bowl until smooth; add brownie mix and stir until the mixture is a smooth batter. Beat mashed banana into batter; fold in walnuts. Pour batter into a 13x9-inch baking dish.",
+        "Bake in preheated oven until set in the middle, about 23 minutes.",
+        "Cool brownies at room temperature for 10 to 15 minutes before cutting into bars. Sprinkle confectioners' sugar over the brownies."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=6480&h=3393&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1552141.jpg",
+    "ingredients": [
+        "2  eggs",
+        "\u2153 cup water",
+        "\u2153 cup vegetable oil",
+        "1 (19.8 ounce) package brownie mix",
+        "1  ripe banana, mashed",
+        "\u00bd cup chopped walnuts, or to taste",
+        "\u00bc cup confectioners' sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana and Walnut Brownies",
+    "url": "http://allrecipes.com/recipe/238698/banana-and-walnut-brownies/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-and-walnut-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-and-walnut-smoothie.json
new file mode 100644
index 000000000..6b366d635
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-and-walnut-smoothie.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine the ice, almond milk, coconut water, walnuts, dates and banana in the blender and blend on high speed until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups ice",
+        "1/2 cup unsweetened almond milk",
+        "1/2 cup coconut water",
+        "3 tablespoons walnut pieces",
+        "2 dried dates, pitted and coarsely chopped",
+        "1/2 medium banana, peeled"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Smoothie Recipes",
+        "Banana",
+        "Fruit",
+        "Nut Recipes",
+        "Diabetes-Friendly",
+        "Heart-Healthy",
+        "Gluten Free",
+        "Low-Cholesterol",
+        "Low Calorie",
+        "Low Sodium",
+        "Low-Fat"
+    ],
+    "title": "Banana and Walnut Smoothie",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/banana-and-walnut-smoothie"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-angel-food-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-angel-food-cake.json
new file mode 100644
index 000000000..2b38af10a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-angel-food-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Beat egg whites until stiff but not dry.",
+        "Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas.",
+        "In a separate bowl combine the flour, confectioner's sugar, and salt.",
+        "Fold  the banana mixture into the egg whites. Then fold the flour mixture into the egg white/banana mixture. Pour batter into one 9 or 10 inch round cake pan, coated with a non-stick cooking spray.",
+        "Bake at 325 degrees (165 degrees C) for 1 hour, until cake is firm and lightly golden. Cool for five minutes then slip out of pan onto a serving dish. Garnish with a light dusting of confectioner's sugar."
+    ],
+    "ingredients": [
+        "1 1/2 cups egg whites",
+        "1/2 teaspoon cream of tartar",
+        "1/4 teaspoon baking powder",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup rolled oats",
+        "3 ripe bananas, mashed",
+        "1 cup cake flour",
+        "2 cups confectioners' sugar",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Angel Food Cake",
+    "url": "http://allrecipes.com/recipe/7634/banana-angel-food-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-anna.json b/serverless-fleets/data/input/inferencing/recipes/banana-anna.json
new file mode 100644
index 000000000..fd3cccc21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-anna.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a blender combine banana, milk, honey and nutmeg. Blend until smooth."
+    ],
+    "ingredients": [
+        "1 banana",
+        "1 1/2 cups milk",
+        "1 tablespoon honey",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Anna",
+    "url": "http://allrecipes.com/recipe/20325/banana-anna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-apple-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-apple-bread.json
new file mode 100644
index 000000000..519338282
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-apple-bread.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease two 7x3-inch loaf pans.",
+        "In a bowl, whisk together 2 3/4 cups of flour, 2 teaspoons of cinnamon, the baking soda, and salt until thoroughly combined. In a separate mixing bowl, beat the melted butter with 2 cups of sugar until smooth, and mix in the eggs, one at a time, followed by the Greek yogurt and vanilla extract. Stir in the flour mixture just until incorporated.",
+        "Fold in the bananas, apples, and chopped walnuts until combined; do not overmix. There should be small chunks of banana visible in the batter. Pour half the batter into each prepared loaf pan.",
+        "Mix the brown sugar, 1/2 cup of white sugar, 1 tablespoon of cinnamon, 1/4 cup of flour, and 3 tablespoons of softened butter together in a bowl until the mixture resembles coarse crumbs. Sprinkle half the crumb topping over each loaf. Garnish each loaf with banana and apple slices.",
+        "Bake in the preheated oven for 30 minutes, then remove and cover each pan with aluminum foil. Return to oven, and bake an additional 15 or 20 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Allow to cool before serving."
+    ],
+    "ingredients": [
+        "2 3/4 cups all-purpose flour",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup butter, melted",
+        "2 cups white sugar",
+        "4 eggs",
+        "1 cup plain Greek yogurt",
+        "1 1/2 teaspoons vanilla extract",
+        "3 large very ripe bananas, mashed",
+        "2 apples, cubed",
+        "3/4 cup chopped walnuts (optional)",
+        "1/2 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "1 tablespoon ground cinnamon",
+        "1/4 cup all-purpose flour",
+        "3 tablespoons butter, softened",
+        "banana slices for garnish",
+        "apple slices for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Apple Bread",
+    "url": "http://allrecipes.com/recipe/218978/banana-apple-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-avocado-and-spinach-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-avocado-and-spinach-smoothie.json
new file mode 100644
index 000000000..442fd3f32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-avocado-and-spinach-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend banana, avocado, spinach, milk, ice cubes, honey, and vanilla extract together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 banana, sliced",
+        "1/2 avocado, peeled and sliced",
+        "1/2 cup fresh spinach",
+        "1/2 cup 1% milk",
+        "6 ice cubes",
+        "2 teaspoons honey",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana, Avocado, and Spinach Smoothie",
+    "url": "http://allrecipes.com/recipe/241365/banana-avocado-and-spinach-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-banana-bread.json
new file mode 100644
index 000000000..068d10b10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-banana-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.",
+        "In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.",
+        "Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1/2 cup butter",
+        "3/4 cup brown sugar",
+        "2 eggs, beaten",
+        "2 1/3 cups mashed overripe bananas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Banana Bread",
+    "url": "http://allrecipes.com/recipe/20144/banana-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-banana-strawberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-banana-strawberry-smoothie.json
new file mode 100644
index 000000000..07622d822
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-banana-strawberry-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve."
+    ],
+    "ingredients": [
+        "1 banana, broken into chunks",
+        "1 teaspoon banana extract",
+        "3/4 cup milk",
+        "1 (8 ounce) container strawberry yogurt",
+        "2 teaspoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Banana Strawberry Smoothie",
+    "url": "http://allrecipes.com/recipe/139626/banana-banana-strawberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bars.json b/serverless-fleets/data/input/inferencing/recipes/banana-bars.json
new file mode 100644
index 000000000..8e55b5ec4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bars.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.",
+        "In a large bowl, cream together the shortening and sugar until smooth. Stir in the milk and 1 teaspoon vanilla. Combine the flour, baking soda and 1/2 teaspoon salt; stir into the sugar mixture. Mix in 1 banana, 1 teaspoon lemon juice and walnuts. Spread evenly into the prepared pan.",
+        "Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let bars cool in the pan on a wire rack.",
+        "To make the frosting: In a medium bowl, mix together the melted butter, 1 teaspoon vanilla, confectioners' sugar, 1/2 banana, 1/2 teaspoon of salt and 1/4 teaspoon lemon juice using an electric mixer. Beat until smooth. Spread over cooled bars and then cut into squares."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 cup white sugar",
+        "1/2 cup milk",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 very ripe banana, mashed",
+        "1 teaspoon lemon juice",
+        "1/2 cup chopped walnuts",
+        "2 tablespoons butter, melted",
+        "1 teaspoon vanilla extract",
+        "2 cups confectioners' sugar",
+        "1/2 ripe banana",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bars",
+    "url": "http://allrecipes.com/recipe/25789/banana-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-basil-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-basil-smoothie.json
new file mode 100644
index 000000000..eaba219d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-basil-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine bananas, cream, basil, maple syrup, and ice cubes in a food processor or blender; blend until smooth."
+    ],
+    "ingredients": [
+        "2 bananas",
+        "1/4 cup heavy whipping cream",
+        "12 leaves fresh basil, or more to taste",
+        "1 tablespoon maple syrup",
+        "4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Basil Smoothie",
+    "url": "http://allrecipes.com/recipe/255284/banana-basil-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-berry-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/banana-berry-pancakes.json
new file mode 100644
index 000000000..c1fd00a4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-berry-pancakes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).",
+        "Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.",
+        "Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired."
+    ],
+    "ingredients": [
+        "Crisco\u00ae Original No-Stick Cooking Spray",
+        "1 large egg, slightly beaten",
+        "2/3 cup milk",
+        "2 tablespoons Crisco\u00ae Pure Canola Oil",
+        "1 (7 ounce) package Martha White\u00ae Banana Nut Flavored Muffin Mix, or Whole Grain Banana Nut Muffin Mix",
+        "1 cup lowfat vanilla yogurt",
+        "2 cups berries, sliced strawberries, blueberries and/or raspberries",
+        "Powdered sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Berry Pancakes",
+    "url": "http://allrecipes.com/recipe/221275/banana-berry-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-berry-smoothie-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-berry-smoothie-ii.json
new file mode 100644
index 000000000..1ae3a4311
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-berry-smoothie-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a blender, combine milk, banana, strawberries, yogurt and honey. Blend until smooth. Pour into glass and serve."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1 banana",
+        "3 large strawberries",
+        "1 tablespoon vanilla yogurt",
+        "1 teaspoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Berry Smoothie II",
+    "url": "http://allrecipes.com/recipe/33664/banana-berry-smoothie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-berry-smoothie-iii.json b/serverless-fleets/data/input/inferencing/recipes/banana-berry-smoothie-iii.json
new file mode 100644
index 000000000..37782db6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-berry-smoothie-iii.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a blender, combine banana, raspberries, orange juice and yogurt. Blend until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 banana, frozen and chunked",
+        "1 cup frozen raspberries",
+        "3/4 cup orange juice",
+        "1/4 cup vanilla yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Berry Smoothie III",
+    "url": "http://allrecipes.com/recipe/32560/banana-berry-smoothie-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-berry-smoothie-with-truvia.json b/serverless-fleets/data/input/inferencing/recipes/banana-berry-smoothie-with-truvia.json
new file mode 100644
index 000000000..8c4c48285
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-berry-smoothie-with-truvia.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Add all ingredients to blender. Blend on high until smooth.",
+        "Enjoy."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1076728.jpg",
+    "ingredients": [
+        "1 cup strawberries",
+        "1 cup blueberries",
+        "1 banana",
+        "1 cup fat-free plain yogurt",
+        "1 cup orange juice",
+        "1 cup ice",
+        "1 tablespoon Truvia\u00ae natural sweetener spoonable, plus",
+        "1/2 teaspoon Truvia\u00ae natural sweetener spoonable*"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Berry Smoothie with Truvia\u00ae Natural Sweetener",
+    "url": "http://allrecipes.com/recipe/235892/banana-berry-smoothie-with-truvia/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-blackberry-protein-shake.json b/serverless-fleets/data/input/inferencing/recipes/banana-blackberry-protein-shake.json
new file mode 100644
index 000000000..e3069f392
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-blackberry-protein-shake.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine almond milk, yogurt, ice cubes, blackberries, and banana in a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "2 cups almond milk",
+        "1 cup vanilla Greek yogurt",
+        "1 cup ice cubes (optional)",
+        "3/4 cup fresh blackberries",
+        "1 banana"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Blackberry Protein Shake",
+    "url": "http://allrecipes.com/recipe/255800/banana-blackberry-protein-shake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-blast-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-blast-i.json
new file mode 100644
index 000000000..960457185
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-blast-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a blender combine banana, nutmeg, vanilla, milk and crushed ice. Blend until smooth. Pour into glasses and serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/839913.jpg",
+    "ingredients": [
+        "1 banana",
+        "1 pinch ground nutmeg",
+        "1/2 teaspoon vanilla extract",
+        "1 cup milk",
+        "2 cups crushed ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Blast I",
+    "url": "http://allrecipes.com/recipe/20685/banana-blast-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-blast-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-blast-ii.json
new file mode 100644
index 000000000..75e1b0d06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-blast-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a blender, combine bananas and milk. Pulse until bananas are chopped. Pour in water and brown sugar. Blend until smooth. Toss in the ice cubes and blend until smooth. Pour into 4 glasses and serve immediately."
+    ],
+    "ingredients": [
+        "2 bananas",
+        "1 cup milk",
+        "1/4 cup water",
+        "2 tablespoons brown sugar",
+        "8 cubes  ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Blast II",
+    "url": "http://allrecipes.com/recipe/18921/banana-blast-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-blondie.json b/serverless-fleets/data/input/inferencing/recipes/banana-blondie.json
new file mode 100644
index 000000000..d70c52b45
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-blondie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.",
+        "In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.",
+        "Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "6 packets aspartame artificial sweetener",
+        "1 1/2 teaspoons baking powder",
+        "3/4 teaspoon baking soda",
+        "1/2 cup butter, melted",
+        "1 tablespoon vanilla extract",
+        "3/4 cup skim milk",
+        "2 eggs",
+        "4 ripe bananas, mashed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Blondie",
+    "url": "http://allrecipes.com/recipe/85561/banana-blondie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-almond-flour-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-almond-flour-muffins.json
new file mode 100644
index 000000000..861dafb9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-almond-flour-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.",
+        "Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.",
+        "Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes."
+    ],
+    "ingredients": [
+        "1 cup almond meal",
+        "1/2 teaspoon ground flax seed (optional)",
+        "1/2 teaspoon chia seeds (optional)",
+        "1/4 teaspoon baking soda",
+        "2 eggs",
+        "1 tablespoon honey",
+        "1/2 teaspoon apple cider vinegar",
+        "1/2 ripe banana",
+        "3/4 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Blueberry Almond Flour Muffins (Gluten-Free)",
+    "url": "http://allrecipes.com/recipe/238012/banana-blueberry-almond-flour-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-muffins-with-lavende.json b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-muffins-with-lavende.json
new file mode 100644
index 000000000..aad74a31f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-muffins-with-lavende.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.",
+        "Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.",
+        "Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 cup all-purpose flour",
+        "3/4 cup whole-wheat flour",
+        "1 cup white sugar",
+        "2 teaspoons baking powder",
+        "1 1/2 teaspoons lavender flowers",
+        "1/4 teaspoon salt",
+        "2 ripe bananas, mashed",
+        "1/2 cup 1% milk",
+        "1/4 cup canola oil",
+        "1 egg, beaten",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Blueberry Muffins with Lavender",
+    "url": "http://allrecipes.com/recipe/223519/banana-blueberry-muffins-with-lavende/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-muffins.json
new file mode 100644
index 000000000..6f63fd76b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.",
+        "In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.",
+        "Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.",
+        "Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "2 cups whole wheat flour",
+        "1/3 cup brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 1/2 cups mashed bananas",
+        "4 egg whites",
+        "1 teaspoon vanilla extract",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Blueberry Muffins",
+    "url": "http://allrecipes.com/recipe/72816/banana-blueberry-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-peanut-butter-smooth.json b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-peanut-butter-smooth.json
new file mode 100644
index 000000000..d0fce6d26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-peanut-butter-smooth.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine milk, blueberries, ice cubes, banana, vanilla yogurt, peanut butter, and chocolate protein powder in a blender; blend until smooth."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3768329.jpg",
+    "ingredients": [
+        "1 cup nonfat milk",
+        "1 cup fresh blueberries",
+        "5 ice cubes",
+        "1 banana",
+        "1 tablespoon vanilla yogurt, or more to taste",
+        "1 tablespoon natural peanut butter",
+        "1 scoop chocolate-flavored whey protein powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Blueberry Peanut Butter Smoothie",
+    "url": "http://allrecipes.com/recipe/254566/banana-blueberry-peanut-butter-smooth/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-pie.json
new file mode 100644
index 000000000..a92ff1a8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-blueberry-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.",
+        "Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup white sugar",
+        "1 (1.3 ounce) envelope dry whipped topping mix",
+        "3 bananas, sliced",
+        "2 (9 inch)  pie shells, baked",
+        "1 (21 ounce) can blueberry pie filling",
+        "1 (12 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Blueberry Pie",
+    "url": "http://allrecipes.com/recipe/59969/banana-blueberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-boat.json b/serverless-fleets/data/input/inferencing/recipes/banana-boat.json
new file mode 100644
index 000000000..266197512
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-boat.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Lay a square of aluminum foil onto a flat surface. Put the banana halves side-by-side in the center of the foil with the cut-sides facing upwards. Arrange chocolate pieces and marshmallows onto one of the banana halves and sandwich between the two halves. Wrap foil around the banana to secure together.",
+        "Place the foil packet directly on the hot coals of your campfire and cook until the chocolate and marshmallow are melted, 2 to 3 minutes.",
+        "Remove packet from fire and let cool a few minutes before serving directly from the foil packet."
+    ],
+    "ingredients": [
+        "1 banana, halved lengthwise",
+        "4 (1.5 ounce) bars milk chocolate candy",
+        "6 miniature marshmallows"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Boat",
+    "url": "http://allrecipes.com/recipe/237959/banana-boat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-boats.json b/serverless-fleets/data/input/inferencing/recipes/banana-boats.json
new file mode 100644
index 000000000..62c40ce41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-boats.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side.  Stuff the bananas with marshmallows and chocolate chips.",
+        "Wrap each banana in aluminum foil and cook over a fire, on the barbecue, or in a 300 degree oven for 5 minutes, or until chocolate is melted.  Eat with a spoon."
+    ],
+    "ingredients": [
+        "2 bananas",
+        "1/4 cup semisweet chocolate chips",
+        "1/4 cup miniature marshmallows"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Boats",
+    "url": "http://allrecipes.com/recipe/18988/banana-boats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-boston-cream-pie-106078.json b/serverless-fleets/data/input/inferencing/recipes/banana-boston-cream-pie-106078.json
new file mode 100644
index 000000000..429aa989e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-boston-cream-pie-106078.json
@@ -0,0 +1,60 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Lightly butter 2 (8-inch) round cake pans and dust with flour, knocking out excess.",
+        "Sift together flour, baking soda, baking powder, and salt.",
+        "Beat together butter and sugar in mixer at high speed until lightened, about 5 minutes. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add buttermilk, mixing until just combined, then add remaining flour mixture, mixing at low speed until smooth. Transfer batter to a large shallow bowl. Clean mixing bowl and beaters.",
+        "Beat whites with a pinch of salt in mixer until they just hold stiff peaks, then fold into batter gently but thoroughly.",
+        "Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 15 to 20 minutes. (Layers will be about 3/4 to 1 inch high.) Cool in pans on racks 5 minutes. Run a sharp thin knife around edges, then invert onto racks and cool completely.",
+        "Whisk together yolks, sugar, cornstarch, salt, and 2 tablespoons milk in a bowl. Bring remaining milk to a boil in a 2-quart heavy saucepan and add to yolk mixture in a slow stream, whisking constantly. Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly, then boil, whisking constantly, 2 minutes. Remove from heat and whisk in butter and vanilla. Transfer custard to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.",
+        "Stir together evaporated milk, sugar, and corn syrup in a small heavy saucepan and simmer, stirring constantly, until caramel-colored and slightly thickened, about 6 minutes (be careful not to burn). Remove from heat and add chopped chocolate, whisking until smooth. Stir together cocoa, hot water, and vanilla in a small bowl, then stir into glaze. Chill, covered, until cool, about 15 minutes.",
+        "Place 1 cake layer, upside down, on a platter. Whisk custard until smooth and spread 2/3 cup on top. Cut banana into 1/4-inch-thick slices and arrange evenly over custard, then spread remaining custard over banana. Top with remaining cake layer, upside down. Pour chocolate glaze over top (some may drip onto plate)."
+    ],
+    "ingredients": [
+        "1 1/4 cups cake flour (not self-rising)",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "2 tablespoons unsalted butter, softened",
+        "1/2 cup sugar",
+        "2 large eggs, separated",
+        "1 teaspoon vanilla",
+        "3/4 cup well-shaken low-fat buttermilk",
+        "2 large egg yolks",
+        "3 tablespoons sugar",
+        "2 tablespoons cornstarch",
+        "1/8 teaspoon salt",
+        "1 cup fat-free (skim) milk",
+        "1 teaspoon unsalted butter",
+        "1/2 teaspoon vanilla",
+        "1 firm-ripe banana",
+        "1/2 cup evaporated skim milk",
+        "1/4 cup sugar",
+        "1 tablespoon light corn syrup",
+        "1 oz semisweet chocolate, coarsely chopped",
+        "3 tablespoons unsweetened cocoa powder (not Dutch-process)",
+        "2 1/2 tablespoons boiling-hot water",
+        "1/2 teaspoon vanilla",
+        "Special equipment: a standing electric mixer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Mixer",
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Banana",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Boston Cream Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-boston-cream-pie-106078"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bran-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-bran-muffins.json
new file mode 100644
index 000000000..36a4050ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bran-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.",
+        "In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.",
+        "Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup brown sugar",
+        "3 bananas, mashed",
+        "1/4 cup milk",
+        "1 teaspoon vanilla extract",
+        "2 eggs",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup wheat bran",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bran Muffins",
+    "url": "http://allrecipes.com/recipe/16666/banana-bran-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread---quick-bread-for-machin.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread---quick-bread-for-machin.json
new file mode 100644
index 000000000..be0a97f50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread---quick-bread-for-machin.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine.",
+        "Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.",
+        "Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is batter on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to ensure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "3/4 cup white sugar",
+        "3 tablespoons vegetable oil",
+        "2 eggs",
+        "2 bananas, peeled and halved lengthwise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bread - Quick Bread for Machines",
+    "url": "http://allrecipes.com/recipe/7116/banana-bread---quick-bread-for-machin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-108415.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-108415.json
new file mode 100644
index 000000000..2e848f128
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-108415.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.",
+        "Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.",
+        "Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, cr\u00e8me fra\u00eeche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.",
+        "Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.",
+        "Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely."
+    ],
+    "ingredients": [
+        "3 1/4 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1/2 teaspoon cinnamon",
+        "1/2 teaspoon salt",
+        "4 large eggs at room temperature for 30 minutes",
+        "2 1/3 cups sugar",
+        "1 cup vegetable oil",
+        "3 cups coarsely mashed very ripe bananas (6 large)",
+        "1/4 cup cr\u00e8me fra\u00eeche",
+        "2 teaspoons vanilla",
+        "1 1/3 cups walnuts (4 ounces), toasted and chopped",
+        "Special equipment: a standing electric mixer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Banana",
+        "Walnut",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-bread-108415"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-baked-oatmeal-bars.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-baked-oatmeal-bars.json
new file mode 100644
index 000000000..b7a545b19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-baked-oatmeal-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.",
+        "Beat applesauce and white sugar together in a bowl. Add oats, milk, eggs, baking powder, and salt to applesauce mixture; beat until evenly mixed. Stir banana into oat mixture. Pour batter into prepared baking dish.",
+        "Stir brown sugar and cinnamon together in a small bowl; sprinkle mixture over banana batter.",
+        "Bake in the preheated oven until firm, 30 to 35 minutes. Cool for 5 minutes before slicing into bars."
+    ],
+    "ingredients": [
+        "1/2 cup unsweetened applesauce",
+        "1/2 cup white sugar",
+        "3 cups old-fashioned oats",
+        "1 1/4 cups 2% milk",
+        "2 large eggs, beaten",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 over-ripe banana, mashed",
+        "2 teaspoons packed brown sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bread Baked Oatmeal Bars",
+    "url": "http://allrecipes.com/recipe/238187/banana-bread-baked-oatmeal-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-bars-with-brown-butter-f.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-bars-with-brown-butter-f.json
new file mode 100644
index 000000000..c454b01fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-bars-with-brown-butter-f.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.",
+        "Beat white sugar, sour cream, 1/2 cup softened butter, and eggs in a bowl with an electric mixer until creamy. Beat in bananas and 2 teaspoons vanilla extract. Add flour, baking soda, and salt; mix for 1 minute. Stir walnuts into batter until evenly incorporated. Spread batter in prepared pan.",
+        "Bake in the preheated oven until golden, about 27 minutes. Cool.",
+        "Melt 1/2 cup butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat.",
+        "Whisk confectioners' sugar, milk, and vanilla extract into melted butter until a smooth frosting consistency is reached. Spread frosting over cooled banana bars."
+    ],
+    "ingredients": [
+        "Bars:",
+        "1 1/2 cups white sugar",
+        "1 cup sour cream",
+        "1/2 cup butter, softened",
+        "2 eggs",
+        "1 3/4 cups mashed ripe bananas",
+        "2 teaspoons vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "3/4 teaspoon salt",
+        "1/2 cup chopped walnuts (optional)",
+        "Frosting:",
+        "1/2 cup butter",
+        "4 cups confectioners' sugar",
+        "3 tablespoons milk",
+        "1 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bread Bars with Brown Butter Frosting",
+    "url": "http://allrecipes.com/recipe/234854/banana-bread-bars-with-brown-butter-f/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-cookies.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-cookies.json
new file mode 100644
index 000000000..eb377352f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-cookies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.",
+        "In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets.",
+        "Bake 10 to 15 minutes in the preheated oven, or until lightly browned.",
+        "In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies."
+    ],
+    "ingredients": [
+        "1 cup butter flavored shortening",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 banana, peeled and mashed",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3 tablespoons butter",
+        "1/3 cup confectioners' sugar",
+        "1 tablespoon milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bread Cookies",
+    "url": "http://allrecipes.com/recipe/11386/banana-bread-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-crumb-pudding.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-crumb-pudding.json
new file mode 100644
index 000000000..208633ffc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-crumb-pudding.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 1-quart baking dish.",
+        "In a bowl, combine banana, egg, applesauce, milk and honey to form a batter.  Stir in brown sugar, cinnamon, nutmeg and cloves.  Fold in bread crumbs.  Stir in raisins.  Pour into prepared dish.",
+        "Bake in preheated oven 30 minutes, until set."
+    ],
+    "ingredients": [
+        "1 banana, mashed",
+        "1 egg",
+        "1/3 cup applesauce",
+        "1/4 cup nonfat milk",
+        "2 tablespoons honey",
+        "1 tablespoon brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cloves",
+        "4 cups dry bread crumbs",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bread Crumb Pudding",
+    "url": "http://allrecipes.com/recipe/24953/banana-bread-crumb-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-french-toast.json
new file mode 100644
index 000000000..147cca7ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-french-toast.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.",
+        "Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "3 tablespoons sweetened condensed milk",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons butter",
+        "1 loaf banana bread",
+        "confectioners' sugar for dusting (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bread French Toast",
+    "url": "http://allrecipes.com/recipe/56689/banana-bread-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-from-motts.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-from-motts.json
new file mode 100644
index 000000000..be18a0fa7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-from-motts.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees  F. Spray 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. In large bowl, combine flour, baking powder, baking soda and allspice.",
+        "In medium bowl, whisk together bananas, sugar, applesauce, egg whites, oil and vanilla.",
+        "Bake 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Invert onto wire rack. Turn right side up. Cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup Mott's\u00ae Natural Applesauce",
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons baking soda",
+        "1/2 teaspoon ground allspice",
+        "4 medium ripe bananas, mashed",
+        "1 cup sugar",
+        "3 egg whites",
+        "2 tablespoons vegetable oil",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bread from Mott's\u00ae",
+    "url": "http://allrecipes.com/recipe/239454/banana-bread-from-motts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-oatmeal.json
new file mode 100644
index 000000000..099434d9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-oatmeal.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium.",
+        "Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.",
+        "Remove oatmeal from heat. Stir in mashed bananas and pecans.",
+        "Spoon oatmeal into six cereal bowls.",
+        "Top with yogurt, sliced bananas and pecan halves, if desired."
+    ],
+    "ingredients": [
+        "3 cups fat-free milk",
+        "3 tablespoons firmly packed brown sugar",
+        "3/4 teaspoon ground cinnamon",
+        "1/4 teaspoon salt (optional)",
+        "1/4 teaspoon ground nutmeg",
+        "2 cups Quaker\u00ae Oats (Quick or Old Fashioned, uncooked)",
+        "1 cup mashed ripe bananas",
+        "2 tablespoons coarsely chopped toasted pecans",
+        "Plain or vanilla non-fat yogurt (optional)",
+        "Banana slices (optional)",
+        "Pecan halves (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bread Oatmeal",
+    "url": "http://allrecipes.com/recipe/255878/banana-bread-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-pudding-with-rum-sauce-509.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-pudding-with-rum-sauce-509.json
new file mode 100644
index 000000000..6e6045231
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-pudding-with-rum-sauce-509.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.",
+        "Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.",
+        "Preheat oven to 350\u00b0F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.",
+        "Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.",
+        "Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.",
+        "Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)"
+    ],
+    "ingredients": [
+        "1/3 cup raisins or currants",
+        "2 tablespoons plus 1/4 cup dark rum",
+        "2 tablespoons (1/4 stick) butter",
+        "3 bananas, peeled, halved crosswise and then lengthwise",
+        "5 tablespoons sugar",
+        "2 cups whipping cream",
+        "4 large eggs",
+        "1 teaspoon vanilla extract",
+        "8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips",
+        "1/2 cup chopped toasted pecans (about 2 ounces)",
+        "1/4 cup (1/2 stick) unsalted butter",
+        "1/2 cup whipping cream",
+        "1/2 cup packed dark brown sugar",
+        "Pinch of salt",
+        "2 tablespoons dark rum"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Kwanzaa",
+        "Raisin",
+        "Banana",
+        "Pecan",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Bread Pudding with Rum Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-bread-pudding-with-rum-sauce-509"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-recipe.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-recipe.json
new file mode 100644
index 000000000..35151c312
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.",
+        "Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.",
+        "In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.",
+        "Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.",
+        "Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.",
+        "Spread slices with honey or serve with ice cream."
+    ],
+    "ingredients": [
+        "1 cup granulated sugar",
+        "8 tablespoons (1 stick) unsalted butter, room temperature",
+        "2 large eggs",
+        "3 ripe bananas",
+        "1 tablespoon milk",
+        "1 teaspoon ground cinnamon",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Easy Baking",
+        "Baking",
+        "Banana Bread",
+        "Fruit",
+        "Dairy Recipes",
+        "Banana"
+    ],
+    "title": "Banana Bread",
+    "url": "http://www.foodnetwork.com/recipes/banana-bread-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-recipe2.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-recipe2.json
new file mode 100644
index 000000000..4cd08c076
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-recipe2.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, baking soda, baking powder and salt. In a large bowl, cream together the eggs and sugar. Stir in the mashed bananas, vanilla, oil and cinnamon. Stir in the flour mixture, a third at a time, until just combined.",
+        "Pour the batter into a 9-by-5-inch loaf pan. Bake for about 1 hour."
+    ],
+    "ingredients": [
+        "2 cups flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "2 eggs",
+        "1 cup sugar",
+        "4 very ripe bananas",
+        "1 teaspoon vanilla",
+        "1/2 cup vegetable oil",
+        "1 teaspoon cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Easy Baking",
+        "Baking",
+        "American",
+        "Banana Bread",
+        "Bread",
+        "Banana",
+        "Fruit",
+        "Dairy Recipes"
+    ],
+    "title": "Banana Bread",
+    "url": "http://www.foodnetwork.com/recipes/banana-bread-recipe2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-waffles-with-bananas-foster-sauce.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-waffles-with-bananas-foster-sauce.json
new file mode 100644
index 000000000..7eef252cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-waffles-with-bananas-foster-sauce.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "For the banana bread: Put a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.",
+        "Put the butter in a small saucepan over medium heat and cook until the butter turns a deep golden brown. Remove and let cool slightly.",
+        "Sift the flour, baking soda, salt and cinnamon into a small bowl. Mash the bananas in a medium bowl, and then whisk in the granulated and brown sugars, egg and cooled brown butter. Add the flour mixture and whisk until just combined; don't over-mix.",
+        "Scrape the batter into the prepared pan and bake on the lower rack of the oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool on a baking rack in the pan for 15 minutes. Remove from the pan and let cool completely on the rack. Once completely cool, wrap and keep overnight.",
+        "For the bananas Foster sauce: Melt the butter in a skillet over high heat. Stir in the muscovado sugar and cook, stirring, until melted. Stir in the rum and cook, stirring, until the rum is almost completely evaporated. Whisk in the cream and cook until just heated through. Add the bananas and cook for 1 minute longer. Keep warm while you make the waffles.",
+        "For the waffles: Heat a waffle iron according to the manufacturer's instructions. Spray with nonstick spray. Slice the banana bread about 1 inch thick, lay the slices on the waffles grates (you may be able to fit just 3 in comfortably), close the cover and cook, pressing if necessary to squeeze the bread, until golden brown and slightly crisped, 40 seconds to 1 minute. Repeat with the remaining banana bread slices. Serve with some of the bananas Foster sauce spooned over the top."
+    ],
+    "ingredients": [
+        "Nonstick cooking spray, for the pan and waffle iron",
+        "5 tablespoons unsalted butter",
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon kosher salt",
+        "1/8 teaspoon ground cinnamon",
+        "3 overripe bananas",
+        "1/4 cup granulated sugar",
+        "1/4 cup light brown sugar",
+        "1 large egg, beaten",
+        "Bananas Foster Sauce:",
+        "1 stick (8 tablespoons) unsalted butter, cut into pieces",
+        "3/4 cup light brown muscovado sugar",
+        "1/4 cup dark rum",
+        "1/4 cup heavy cream",
+        "2 large ripe bananas, peeled and sliced into 1/2-inch pieces on the bias"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Waffle Recipes",
+        "Bananas Foster",
+        "Banana Bread",
+        "Banana",
+        "Fruit",
+        "Main Dish Recipes",
+        "Brunch"
+    ],
+    "title": "Banana Bread Waffles with Bananas Foster Sauce",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/banana-bread-waffles-with-bananas-foster-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-with-chocolate-chips-and-walnuts-102982.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-with-chocolate-chips-and-walnuts-102982.json
new file mode 100644
index 000000000..690f693d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-with-chocolate-chips-and-walnuts-102982.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.",
+        "Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.",
+        "Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool."
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "3/4 cup semisweet chocolate chips",
+        "3/4 cup walnuts, toasted, chopped",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1 cup sugar",
+        "2 large eggs",
+        "1 cup mashed ripe bananas",
+        "2 tablespoons fresh lemon juice",
+        "1 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Chocolate",
+        "Fruit",
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Valentine's Day",
+        "Banana",
+        "Walnut",
+        "Fall",
+        "Spring",
+        "Winter",
+        "Rhode Island",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Bread with Chocolate Chips and Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-bread-with-chocolate-chips-and-walnuts-102982"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-with-oat-streusel-toppin.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-with-oat-streusel-toppin.json
new file mode 100644
index 000000000..6fcd0527c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-with-oat-streusel-toppin.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.",
+        "To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.",
+        "Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.",
+        "Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.",
+        "Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling."
+    ],
+    "ingredients": [
+        "1/4 cup cold butter, cut into small pieces",
+        "1/2 cup all-purpose flour",
+        "1/4 cup packed brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup quick cooking oats",
+        "1 1/4 cups white sugar",
+        "1/2 cup butter, softened",
+        "2 eggs",
+        "3 ripe bananas, mashed",
+        "1/2 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons pumpkin pie spice",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon ground cinnamon",
+        "1 cup chopped nuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bread with Oat-Streusel Topping",
+    "url": "http://allrecipes.com/recipe/135490/banana-bread-with-oat-streusel-toppin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread-with-pecans-recipe.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread-with-pecans-recipe.json
new file mode 100644
index 000000000..8a077ae74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread-with-pecans-recipe.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.",
+        "In a large bowl, combine the flour, baking soda, and salt; set aside.",
+        "Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.",
+        "Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.",
+        "Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1/2 teaspoon salt",
+        "4 overripe bananas",
+        "1 cup sugar",
+        "3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled",
+        "2 large eggs",
+        "1 teaspoon pure vanilla extract",
+        "1/2 cup pecans, finely chopped",
+        "Confectioners' sugar, for dusting"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baking",
+        "Dessert",
+        "American",
+        "Banana Bread",
+        "Banana",
+        "Fruit",
+        "Nut Recipes",
+        "Brunch"
+    ],
+    "title": "Banana Bread with Pecans",
+    "url": "http://www.foodnetwork.com/recipes/tyler-florence/banana-bread-with-pecans-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-bread.json
new file mode 100644
index 000000000..41ffb17d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bread.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat the oven to 350\u00b0F. Grease a 9x5-inch loaf pan with softened butter.",
+        "Whisk together the flour, salt, baking powder, and sugar in a large bowl.",
+        "Mix together the melted butter and mashed bananas in a separate bowl. Beat in the eggs and vanilla until well combined. Stir this mixture into the dry ingredients just enough to combine everything. Gently fold in the nuts and coconut if you\u2019re using them.",
+        "Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the bread is golden brown and a toothpick inserted in the center of the bread comes out almost entirely clean. Cool the pan on a rack for 15 minutes, then carefully turn it upside down to release the loaf. Serve warm or at room temperature or wrap in plastic and keep at room temperature for a couple days.",
+        "Honey Whole Grain Banana Bread: For a delicately sweet, nuttier bread, substitute 1 1/4 cups whole wheat flour and 3/4 cup oat bran for the all-purpose flour. Reduce the sugar to 3/4 cup and whisk in 1 teaspoon cinnamon. Add 1/4 cup honey to the melted butter.",
+        "Chocolate Banana Bread: Reduce the flour to 1 1/2 cups. Add 1/2 cup Dutch-process cocoa powder to the flour. Fold up to 1 cup chopped dark chocolate into the batter.",
+        "Tropical Banana Bread: Brown sugar and a few choice add-ins transform basic banana bread into a tropical treat. Replace half the sugar with 1/2 cup packed dark brown sugar. Fold 1/3 cup chopped dried pineapple, 1/3 cup shredded unsweetened coconut, and 1/3 cup chopped macadamia nuts into the batter.",
+        "Orange Banana Bread: Whisk 2 tablespoons grated orange zest into the dry ingredients. Mix 1/4 cup fresh orange juice into the melted butter and bananas.",
+        "Pumpkin Bread: Substitute 1 cup pumpkin pur\u00e9e for the bananas. Whisk 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon ground cloves into the dry ingredients.",
+        "Peanut Butter Banana Bread: Add 1/3 cup peanut butter to the bananas. Cut the butter down to 5 tablespoons.",
+        "Apricot Cream Cheese Bread: The soft tang of cream cheese is a wonderful flavor and texture enhancer for quick breads. Replace the bananas with 1/2 cup apricot pur\u00e9e (soak 1/2 cup dried apricots in boiling water for 10 minutes and drain, reserving 2 tablespoons soaking water, and then pur\u00e9e). Reduce the butter to 3 tablespoons. In a separate bowl, beat 1/4 cup (2 ounces) cream cheese with the eggs, vanilla, and sugar until well combined. Stir the apricot pur\u00e9e and butter mixture into the cream cheese mixture, then add the dry ingredients."
+    ],
+    "ingredients": [
+        "1 stick butter, melted, plus softened butter for greasing",
+        "2 cups flour",
+        "1/2 teaspoon salt",
+        "1 1/2 teaspoons baking powder",
+        "1 cup sugar",
+        "3 very ripe bananas, mashed with a fork until smooth",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped walnuts (optional)",
+        "1/2 cup shredded unsweetened coconut (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Banana",
+        "Bread",
+        "Breakfast",
+        "snack",
+        "Walnut",
+        "Coconut"
+    ],
+    "title": "Banana Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-bread"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-brown-sugar-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/banana-brown-sugar-pancakes.json
new file mode 100644
index 000000000..932d1404e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-brown-sugar-pancakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.",
+        "Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot."
+    ],
+    "ingredients": [
+        "1 egg",
+        "2 tablespoons vegetable oil",
+        "1 cup milk",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup light brown sugar",
+        "1 packet instant, banana-flavored oatmeal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Brown Sugar Pancakes",
+    "url": "http://allrecipes.com/recipe/139035/banana-brown-sugar-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-brownie-cookies.json b/serverless-fleets/data/input/inferencing/recipes/banana-brownie-cookies.json
new file mode 100644
index 000000000..ad4eb149d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-brownie-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sift all-purpose flour, whole wheat flour, and cocoa powder together in a large bowl. Stir in oats and ground flax seeds.",
+        "Beat bananas, eggs, vegetable oil, and vanilla extract together in a large bowl with an electric mixer until well-blended. Beat in sugar. Mix in flour mixture until dough is sticky.",
+        "Roll a teaspoonful of dough into a ball with your hands and place on a nonstick baking sheet. Repeat with remaining dough.",
+        "Bake in the preheated oven until edges look dry but cookies are still soft, about 8 minutes. Cool on the baking sheets until set and easily handled, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup whole wheat flour",
+        "1 cup unsweetened cocoa powder",
+        "1 cup oats",
+        "1 cup ground flax seeds",
+        "2 very ripe bananas, mashed",
+        "2 eggs",
+        "1/4 cup vegetable oil",
+        "2 teaspoons vanilla extract",
+        "1 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Brownie Cookies",
+    "url": "http://allrecipes.com/recipe/254319/banana-brownie-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-brownies.json b/serverless-fleets/data/input/inferencing/recipes/banana-brownies.json
new file mode 100644
index 000000000..4fb7819e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-brownies.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking dish.",
+        "Melt chocolate chips in a microwave-safe bowl on low power in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool slightly, about 5 minutes.",
+        "Mix flour, sugar, baking powder, and salt together in a bowl. Add melted chocolate, bananas, eggs, and vanilla extract; beat with an electric mixer on medium speed until well-blended. Stir in pecans. Spread batter in the prepared baking dish.",
+        "Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let cool, about 25 minutes.",
+        "Combine butter and cocoa powder in a saucepan over low heat; cook, stirring constantly, until smooth, about 3 minutes. Stir in confectioners' sugar and milk. Add more milk, 1 tablespoon at a time, until frosting is spreading consistency.",
+        "Spread frosting over cooled brownies. Cut into squares."
+    ],
+    "ingredients": [
+        "1 cup semisweet chocolate chips",
+        "1/2 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "2 large ripe bananas, mashed",
+        "2 eggs, well beaten",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped pecans (optional)",
+        "Frosting:",
+        "3 tablespoons butter",
+        "2 tablespoons unsweetened cocoa powder",
+        "1 1/2 cups confectioners' sugar",
+        "2 tablespoons milk, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Brownies",
+    "url": "http://allrecipes.com/recipe/254318/banana-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-bundt-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-bundt-cake.json
new file mode 100644
index 000000000..7604f5ac3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-bundt-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt(R).",
+        "Combine flour, baking soda, baking powder, and salt in a bowl.",
+        "Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.",
+        "Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1/8 teaspoon salt",
+        "1/4 cup butter, softened",
+        "1 egg, beaten",
+        "6 tablespoons turbinado sugar",
+        "1 1/4 cups mashed overripe bananas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Bundt Cake",
+    "url": "http://allrecipes.com/recipe/232161/banana-bundt-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-butter-frosting.json b/serverless-fleets/data/input/inferencing/recipes/banana-butter-frosting.json
new file mode 100644
index 000000000..877ac4392
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-butter-frosting.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Beat banana and lemon juice in a bowl with an electric hand mixer set to Low until completely mixed.",
+        "Beat butter into the banana mixture until creamy.",
+        "Beat confectioners' sugar into the banana mixture in small batches, beating continually, until entirely integrated into a light and fluffy frosting."
+    ],
+    "ingredients": [
+        "1/2 teaspoon lemon juice",
+        "1/2 cup mashed banana",
+        "1/4 cup butter, softened",
+        "3 1/2 cups confectioners' sugar, sifted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Butter Frosting",
+    "url": "http://allrecipes.com/recipe/220802/banana-butter-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-butter-icing.json b/serverless-fleets/data/input/inferencing/recipes/banana-butter-icing.json
new file mode 100644
index 000000000..c87da26d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-butter-icing.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Cream together butter, banana, lemon juice and vanilla.  Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing.  Makes about 2 1/3 cups."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1586&h=830&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1092589.jpg",
+    "ingredients": [
+        "\u00bc cup butter, softened",
+        "\u00bd cup mashed bananas",
+        "\u00bd teaspoon lemon juice",
+        "\u00bd teaspoon vanilla extract",
+        "3\u2009\u00bc cups confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Butter Icing",
+    "url": "http://allrecipes.com/recipe/7554/banana-butter-icing/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-butter-pecan-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-butter-pecan-cake.json
new file mode 100644
index 000000000..7aede2ab8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-butter-pecan-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt\u00ae).",
+        "Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.",
+        "Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.",
+        "Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2088&h=1093&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6600716.jpg",
+    "ingredients": [
+        "1 (18.25 ounce) package butter pecan cake mix",
+        "1\u2009\u00bc cups water",
+        "\u2153 cup vegetable oil",
+        "3  eggs",
+        "2  bananas, mashed",
+        "\u00bd cup chopped pecans",
+        "\u00bd cup toffee baking bits",
+        "\u00bd cup butter",
+        "1 cup brown sugar",
+        "\u00bc cup milk",
+        "3 cups confectioners' sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Butter Pecan Cake",
+    "url": "http://allrecipes.com/recipe/230070/banana-butter-pecan-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-butterscotch-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-butterscotch-bread.json
new file mode 100644
index 000000000..9cd07e752
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-butterscotch-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans.  Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.",
+        "Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup butter",
+        "3/4 cup white sugar",
+        "1 large egg",
+        "3 ripe bananas, mashed",
+        "3/4 cup butterscotch chips",
+        "1/2 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Butterscotch Bread",
+    "url": "http://allrecipes.com/recipe/213007/banana-butterscotch-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-cookies.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-cookies.json
new file mode 100644
index 000000000..3c770af72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-cookies.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Cream shortening; add brown sugar, beating well.  Add eggs and banana; beat well.",
+        "Sift together flour, baking powder, baking soda, salt, and spices.  Add to creamed mixture; mix well.  Stir in pecans.",
+        "Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets.  Bake  for 12 minutes.  Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.",
+        "To Make Icing:  Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract.  Add milk to yield desired consistency (you may need to add a little extra), beating until smooth."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "1 cup mashed bananas",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground cloves",
+        "1/2 cup chopped pecans",
+        "3 cups sifted confectioners' sugar",
+        "1 tablespoon butter, melted",
+        "3/4 teaspoon vanilla extract",
+        "3 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake Cookies",
+    "url": "http://allrecipes.com/recipe/10221/banana-cake-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-i.json
new file mode 100644
index 000000000..8d46bb47a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F ( 190 degrees C).  Grease and flour 3, 9-inch round cake pans.",
+        "Sift the flour with the baking powder and soda.",
+        "In a large bowl, cream together the butter or margarine, sugar, and salt.  Add eggs one at a time to the creamed mixture, beating well after each addition.",
+        "Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well.  Pour into the well greased pans.",
+        "Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes.  Let cake cool and frost with your choice of icings."
+    ],
+    "ingredients": [
+        "3 cups cake flour",
+        "1 teaspoon baking powder",
+        "1 1/8 teaspoons baking soda",
+        "3/4 cup unsalted butter",
+        "2 1/4 cups white sugar",
+        "3/4 teaspoon salt",
+        "3 eggs",
+        "1 1/2 cups mashed bananas",
+        "6 tablespoons buttermilk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake I",
+    "url": "http://allrecipes.com/recipe/7305/banana-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-ii.json
new file mode 100644
index 000000000..79e34b6e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, mix together butter or margarine, sugar, eggs and vanilla.  Set aside.",
+        "In another bowl, sift together flour, salt, soda, and baking powder.  Add these dry ingredients to the creamed mixture.  Add sour milk and bananas to the batter.  Beat together well.",
+        "Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired.  Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "1 1/2 cups white sugar",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "3/4 cup sour milk",
+        "1 cup mashed bananas",
+        "2 1/2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake II",
+    "url": "http://allrecipes.com/recipe/7360/banana-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-iii.json
new file mode 100644
index 000000000..edfc46bc2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-iii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Lightly grease two 9 inch round pans.",
+        "Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise.  Mix together, and pour into the cake pans.",
+        "Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven, and cool on wire racks.",
+        "In a mixing bowl, blend cream cheese and butter or margarine together.  Gradually add sugar and vanilla, and mix well.   Stir in nuts.  Fill and frost the cake."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1/2 cup water",
+        "1 cup mashed bananas",
+        "1 pinch salt",
+        "1 cup mayonnaise",
+        "1 (8 ounce) package cream cheese",
+        "1 cup butter, softened",
+        "4 cups confectioners' sugar",
+        "2 teaspoons vanilla extract",
+        "3/4 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake III",
+    "url": "http://allrecipes.com/recipe/7732/banana-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-iv.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-iv.json
new file mode 100644
index 000000000..b07399a29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-iv.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 x 5 inch loaf tin well.",
+        "Beat the egg whites until very stiff.",
+        "Cream butter or margarine and sugar until light and fluffy.  Beat the egg yolks with the banana essence and the milk; stir into creamed mixture.  Fold in bananas and walnuts.  Sift the flour, and fold into the creamed mixture.  Carefully fold in the egg whites.  Pour batter into the prepared tin.",
+        "Bake for 40 to 50 minutes.  Turn out onto a wire rack, and cool.  Slice and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=998&h=523&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F965304.jpg",
+    "ingredients": [
+        "1.063 cups butter",
+        "1\u2009\u00bd cups self-rising flour",
+        "2  ripe bananas, mashed",
+        "2 tablespoons milk",
+        "\u00bd cup white sugar",
+        "2  eggs, separated",
+        "\u00bc cup chopped walnuts",
+        "\u00bc teaspoon banana extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake IV",
+    "url": "http://allrecipes.com/recipe/8006/banana-cake-iv/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-ix.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-ix.json
new file mode 100644
index 000000000..a4d6337ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-ix.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.",
+        "In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "2 1/4 cups sifted cake flour",
+        "1 1/4 cups white sugar",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup shortening",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "3 bananas, mashed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake IX",
+    "url": "http://allrecipes.com/recipe/24992/banana-cake-ix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-v.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-v.json
new file mode 100644
index 000000000..10ff34dac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-v.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.",
+        "In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well. Stir in vanilla extract.",
+        "Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done."
+    ],
+    "ingredients": [
+        "1 1/4 cups white sugar",
+        "1/2 cup butter",
+        "2 eggs, beaten",
+        "1 teaspoon baking soda",
+        "1/4 cup sour cream",
+        "1 cup mashed bananas",
+        "1 1/2 cups cake flour",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake V",
+    "url": "http://allrecipes.com/recipe/8258/banana-cake-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-vi.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-vi.json
new file mode 100644
index 000000000..c342fc554
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-vi.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.",
+        "In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.  Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.",
+        "Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.",
+        "For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "2 1/8 cups white sugar",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "3 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1/4 teaspoon salt",
+        "1 1/2 cups buttermilk",
+        "2 teaspoons lemon juice",
+        "1 1/2 cups mashed bananas",
+        "1/2 cup butter, softened",
+        "1 (8 ounce) package cream cheese, softened",
+        "3 1/2 cups confectioners' sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake VI",
+    "url": "http://allrecipes.com/recipe/8333/banana-cake-vi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-vii.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-vii.json
new file mode 100644
index 000000000..b4595097c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-vii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, soda, salt and allspice together and set aside.",
+        "In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.",
+        "Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with Cream Cheese Frosting."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 egg white",
+        "2 tablespoons milk",
+        "2 teaspoons vanilla extract",
+        "1 1/2 cups mashed bananas",
+        "1 1/2 cups all-purpose flour",
+        "1 1/4 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground allspice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake VII",
+    "url": "http://allrecipes.com/recipe/8491/banana-cake-vii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-viii.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-viii.json
new file mode 100644
index 000000000..1a053d6c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-viii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda. Set aside.",
+        "In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.  Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour batter into prepared pan and sprinkle with topping.",
+        "To make topping: in a small bowl, mix together chocolate chips, chopped peanuts and brown sugar.",
+        "Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "3/4 cup margarine",
+        "1 1/2 cups white sugar",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "5 ripe bananas, mashed",
+        "3 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons baking soda",
+        "3/4 cup sour cream",
+        "1 cup semisweet chocolate chips",
+        "3/4 cup crushed peanuts",
+        "1/2 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake VIII",
+    "url": "http://allrecipes.com/recipe/17817/banana-cake-viii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-with-coconut-frosting-233280.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-with-coconut-frosting-233280.json
new file mode 100644
index 000000000..9d6f73fcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-with-coconut-frosting-233280.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.",
+        "Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.",
+        "Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.",
+        "Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.",
+        "Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.",
+        "Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.",
+        "Frost top of cooled cake and sprinkle with coconut."
+    ],
+    "ingredients": [
+        "1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing pan",
+        "1 1/2 cups all-purpose flour plus additional for dusting pan",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3/4 cup packed light brown sugar",
+        "1 large egg",
+        "3/4 cup well-mashed very ripe bananas",
+        "1/4 cup sour cream",
+        "1/2 teaspoon vanilla",
+        "3 oz cream cheese, softened",
+        "3 tablespoons unsalted butter, softened",
+        "1/3 cup confectioners sugar",
+        "3 tablespoons well-stirred canned cream of coconut such as Coco L\u00f3pez (not coconut milk)",
+        "1 teaspoon dark rum (optional)",
+        "1/3 cup sweetened flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Banana",
+        "Coconut",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Cake with Coconut Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-cake-with-coconut-frosting-233280"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-with-sour-cream-frosting-5121.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-with-sour-cream-frosting-5121.json
new file mode 100644
index 000000000..b7611772c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-with-sour-cream-frosting-5121.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Lightly butter and flour 13 x 9 x 2-inch metal baking pan. In medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan.",
+        "Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)",
+        "Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended. Spread frosting over cooled cake."
+    ],
+    "ingredients": [
+        "2 cups all purpose flour",
+        "3/4 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1 1/2 cups sugar",
+        "2 large eggs",
+        "1 1/4 cups sour cream",
+        "1 1/3 cups mashed ripe bananas (about 3 large)",
+        "2 tablespoons fresh lemon juice",
+        "2/3 cup powdered sugar",
+        "1 8-ounce package cream cheese, room temperature"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Cream Cheese",
+        "Lemon",
+        "Banana",
+        "Spring",
+        "Sour Cream",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Cake with Sour Cream Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-cake-with-sour-cream-frosting-5121"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cake-x.json b/serverless-fleets/data/input/inferencing/recipes/banana-cake-x.json
new file mode 100644
index 000000000..e09630b8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cake-x.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.",
+        "In a large bowl, combine cake  mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.",
+        "Bake in the preheated oven for 30 to 35  minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack."
+    ],
+    "ingredients": [
+        "2 tablespoons lemon juice",
+        "2/3 cup milk",
+        "2 large very ripe bananas, mashed",
+        "1 (18.25 ounce) package butter cake mix",
+        "1 teaspoon baking soda",
+        "1/2 cup butter, softened",
+        "3 eggs",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cake X",
+    "url": "http://allrecipes.com/recipe/25559/banana-cake-x/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-caramel-chocolate-pie-13149.json b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-chocolate-pie-13149.json
new file mode 100644
index 000000000..1116b6d87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-chocolate-pie-13149.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Into a food processor crumble graham crackers and grind to fine crumbs (you should have about 1 1/3 cups crumbs). Add walnuts, sugar, butter, and salt and pulse motor until nuts are finely chopped. Press crumb mixture evenly onto bottom and side of a glass 10- by 2-inch deep dish pie plate and bake in middle of oven 8 minutes. Cool shell in plate on rack.",
+        "In a dry heavy 3-quart saucepan cook granulated sugar over moderate heat, stirring with fork, until melted and cook without stirring, swirling pan, until a golden caramel. Add corn syrup and boil over moderate heat, stirring until combined well. Add 2/3 cup cream (caramel will steam and harden) and boil, stirring occasionally, until a candy thermometer registers 210\u00b0F. Stir cornstarch mixture and stir into caramel. Boil caramel, stirring constantly, 1 minute and remove pan from heat. When caramel stops bubbling, stir in vanilla and pour into shell. Sprinkle chocolate chips evenly over hot caramel and cool completely. Pie may be prepared up to this point 1 day ahead and chilled, covered.",
+        "Peel bananas and slice thin. Arrange bananas evenly over chocolate layer. In a bowl beat remaining cup cream until thickened and beat in confectioners' sugar. Beat cream until it holds stiff peaks and spread over bananas.",
+        "Sprinkle chocolate curls over pie and chill, uncovered, in freezer 30 minutes, so pie can be cut easily."
+    ],
+    "ingredients": [
+        "ten 5- by 2 1/2-inch graham crackers",
+        "1/2 cup walnuts, toasted lightly",
+        "1/4 granulated sugar",
+        "1 stick (1/2 cup) unsalted butter, melted",
+        "1/4 teaspoon salt",
+        "1/3 cup granulated sugar",
+        "1/2 cup light corn syrup",
+        "1 2/3 cups chilled heavy cream",
+        "1 teaspoon cornstarch mixed with 1 tablespoon cold water",
+        "1/2 teaspoon vanilla extract",
+        "3/4 cup semisweet chocolate chips",
+        "4 firm-ripe bananas (about 1 1/2 pounds total)",
+        "1/4 cup confectioners' sugar",
+        "Garnish: a 3-ounce bar fine-quality bittersweet chocolate (not unsweetened) at room temperature, shaved with a vegetable peeler into curls and chilled, covered loosely"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Freeze/Chill",
+        "Kid-Friendly",
+        "Banana",
+        "Walnut",
+        "Spring",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Banana Caramel Chocolate Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-caramel-chocolate-pie-13149"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-caramel-cream-pie-yogurt-cup.json b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-cream-pie-yogurt-cup.json
new file mode 100644
index 000000000..aed984f6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-cream-pie-yogurt-cup.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Remove cover from yogurt. Top yogurt with sliced banana, graham cracker and whipped cream. Serve immediately."
+    ],
+    "ingredients": [
+        "1 (5.3 ounce) container Yoplait\u00ae Greek 100 Banana Caramel yogurt",
+        "2 tablespoons sliced fresh banana",
+        "2 teaspoons graham cracker crumbs",
+        "1 tablespoon whipped cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Caramel Cream Pie Yogurt Cup",
+    "url": "http://allrecipes.com/recipe/254466/banana-caramel-cream-pie-yogurt-cup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-caramel-fluff.json b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-fluff.json
new file mode 100644
index 000000000..01a30345e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-fluff.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated.  On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square.  Place 1/4 of banana mixture in the center of each pair of rolls.",
+        "Bake for 11 to 13 minutes, or until pastry is golden brown.  Heat caramel topping and drizzle over dessert.  Serve warm."
+    ],
+    "ingredients": [
+        "2 bananas, peeled and sliced",
+        "1 tablespoon vanilla extract",
+        "2 tablespoons butter, melted",
+        "1 (8 ounce) can refrigerated crescent rolls",
+        "1 cup caramel topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Caramel Fluff",
+    "url": "http://allrecipes.com/recipe/19030/banana-caramel-fluff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-caramel-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-pie-i.json
new file mode 100644
index 000000000..e80a47838
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-pie-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.",
+        "Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.",
+        "Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "3 ripe bananas",
+        "1 (9 inch) prepared graham cracker crust",
+        "1 cup whipping cream",
+        "1/4 cup confectioners' sugar",
+        "2 (1.4 ounce) bars English toffee-flavored candy, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Caramel Pie I",
+    "url": "http://allrecipes.com/recipe/17958/banana-caramel-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-caramel-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-pie-ii.json
new file mode 100644
index 000000000..8e26827b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-caramel-pie-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a saucepan with 2 inches of water. Place an unopened can of sweetened condensed milk into the water. Bring to a simmer and let cook for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.",
+        "Carefully open can and pour contents into pie crust. Slice bananas over the top and cool in the refrigerator. Before serving, spread with whipped topping."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "3 bananas",
+        "1 (9 inch) prepared graham cracker crust",
+        "1 (12 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Caramel Pie II",
+    "url": "http://allrecipes.com/recipe/23169/banana-caramel-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cheesecake-with-caramel-sauce.json b/serverless-fleets/data/input/inferencing/recipes/banana-cheesecake-with-caramel-sauce.json
new file mode 100644
index 000000000..7f40c31db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cheesecake-with-caramel-sauce.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.",
+        "In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.",
+        "Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.",
+        "Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over."
+    ],
+    "ingredients": [
+        "2 cups graham cracker crumbs",
+        "1/3 cup margarine, melted",
+        "1/4 cup white sugar",
+        "3 (8 ounce) packages cream cheese, softened",
+        "3/4 cup white sugar",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 cup mashed banana",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1 (14 ounce) package individually wrapped caramels, unwrapped",
+        "1 banana, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cheesecake with Caramel Sauce",
+    "url": "http://allrecipes.com/recipe/47119/banana-cheesecake-with-caramel-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cherry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-cherry-smoothie.json
new file mode 100644
index 000000000..0e3d288c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cherry-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend banana, yogurt, milk, cherries, and honey together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 banana, cut into chunks",
+        "1/2 cup Greek yogurt",
+        "1/2 cup milk",
+        "1/3 cup frozen pitted cherries",
+        "1 teaspoon honey, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cherry Smoothie",
+    "url": "http://allrecipes.com/recipe/237143/banana-cherry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chia-pudding.json b/serverless-fleets/data/input/inferencing/recipes/banana-chia-pudding.json
new file mode 100644
index 000000000..dd87d5e6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chia-pudding.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Put milk, banana, chia seeds, honey, vanilla extract, and sea salt in respective order in the blender; blend until smooth. Pour mixture into a bowl and refrigerate until thickened, at least 2 hours. Spoon mixture into small bowls to serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups vanilla-flavored flax milk",
+        "1 large banana, cut in chunks",
+        "7 tablespoons chia seeds",
+        "3 tablespoons honey",
+        "1 teaspoon vanilla extract",
+        "1/8 teaspoon sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chia Pudding",
+    "url": "http://allrecipes.com/recipe/234473/banana-chia-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chiffon-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-chiffon-cake.json
new file mode 100644
index 000000000..c7fbdea7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chiffon-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.",
+        "Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.",
+        "Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3024&h=1583&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7135785.jpg",
+    "ingredients": [
+        "1\u2009\u00bd cups all-purpose flour",
+        "1\u2009\u00bc cups white sugar, divided",
+        "2\u2009\u00bd teaspoons baking powder",
+        "1 teaspoon salt",
+        "6  eggs, separated, divided",
+        "\u00be cup water",
+        "\u00bd cup vegetable oil",
+        "1 teaspoon vanilla extract",
+        "\u00bd teaspoon cream of tartar",
+        "2  bananas, mashed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chiffon Cake",
+    "url": "http://allrecipes.com/recipe/241517/banana-chiffon-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chip-muffins-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-chip-muffins-i.json
new file mode 100644
index 000000000..e4838e60d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chip-muffins-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl.  Mix thoroughly, and make a well in the center.",
+        "Beat the  egg in a small bowl until frothy.  Mix in cooking oil, milk, and bananas.  Pour mixture into the well.  Stir only to moisten.  Batter will be lumpy.  Fill greased muffin cups 3/4 full.",
+        "Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 3/4 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup semisweet chocolate chips",
+        "1 egg",
+        "1/4 cup vegetable oil",
+        "1/4 cup milk",
+        "1 cup mashed bananas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chip Muffins I",
+    "url": "http://allrecipes.com/recipe/6957/banana-chip-muffins-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chip-muffins-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-chip-muffins-ii.json
new file mode 100644
index 000000000..0c81f51c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chip-muffins-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).  Coat a 12 cup muffin tin with nonstick spray.",
+        "Whisk together flour, baking powder, soda, cinnamon, salt, and sugar.  Mix in egg whites, applesauce, and banana mash until just moistened.  Stir in chocolate chips.   Divide batter into muffin cups.",
+        "Bake for 15 to 18 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 1/4 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "1/8 teaspoon salt",
+        "2 egg whites",
+        "1 cup mashed bananas",
+        "3/4 cup white sugar",
+        "1/4 cup applesauce",
+        "1/2 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chip Muffins II",
+    "url": "http://allrecipes.com/recipe/7113/banana-chip-muffins-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-almond-milk-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-almond-milk-smoothie.json
new file mode 100644
index 000000000..5ea5b3443
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-almond-milk-smoothie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine almond milk, banana, dark chocolate, and protein powder in a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "1 cup almond milk",
+        "1 banana",
+        "1 1/2 ounces dark chocolate bar (such as Hershey's\u00ae Special Dark), broken into pieces",
+        "1 scoop whey protein powder (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Almond Milk Smoothie",
+    "url": "http://allrecipes.com/recipe/256442/banana-chocolate-almond-milk-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-and-almond-breakfa.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-and-almond-breakfa.json
new file mode 100644
index 000000000..e755a2bd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-and-almond-breakfa.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk the milk, cocoa powder, turbinado sugar, and almond extract together in a saucepan over medium-low heat until the sugar has dissolved; bring the mixture to a simmer.",
+        "Stir the mashed banana and oatmeal into the milk mixture; cook at a simmer until the oatmeal is thickened and the banana has broken up slightly, about 5 minutes. Fold the slivered almonds into the oatmeal to serve."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1/4 cup unsweetened cocoa powder",
+        "2 1/2 tablespoons turbinado sugar",
+        "1/2 teaspoon almond extract",
+        "1 large banana, slightly mashed",
+        "1/2 cup quick cooking oats",
+        "1/4 cup blanched slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana, Chocolate, and Almond Breakfast Oatmeal",
+    "url": "http://allrecipes.com/recipe/219744/banana-chocolate-and-almond-breakfa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-bread.json
new file mode 100644
index 000000000..f3561203c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.",
+        "Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "3 ripe bananas, mashed",
+        "1 tablespoon milk",
+        "1 teaspoon ground cinnamon, or to taste",
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Chip Bread",
+    "url": "http://allrecipes.com/recipe/230482/banana-chocolate-chip-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cake-bites.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cake-bites.json
new file mode 100644
index 000000000..290212479
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cake-bites.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.",
+        "Mix bananas, egg, coconut sugar, almond butter, cocoa powder, vanilla extract, baking soda, cinnamon, and sea salt together in a bowl using an electric mixer; add almond flour and tapioca flour and mix well. Fold chocolate chips into batter and spoon into the prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2048&h=1072&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4847027.jpg",
+    "ingredients": [
+        "2  ripe bananas, mashed",
+        "1  large egg",
+        "2 tablespoons coconut sugar",
+        "2 tablespoons almond butter",
+        "1 tablespoon unsweetened cocoa powder",
+        "1\u2009\u00bd teaspoons vanilla extract",
+        "1 teaspoon baking soda",
+        "\u00bd teaspoon ground cinnamon",
+        "\u00bc teaspoon sea salt",
+        "1 cup blanched almond flour",
+        "\u00bc cup tapioca flour",
+        "\u00bc cup chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Chip Cake Bites",
+    "url": "http://allrecipes.com/recipe/244280/banana-chocolate-chip-cake-bites/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cake-with-peanut-butter-frosting-51117350.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cake-with-peanut-butter-frosting-51117350.json
new file mode 100644
index 000000000..8aa9e9135
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cake-with-peanut-butter-frosting-51117350.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.",
+        "Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.",
+        "Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.",
+        "Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.",
+        "Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "3 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "2 teaspoons kosher salt",
+        "1 1/2 cups sugar",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "1/2 cup (packed) light brown sugar",
+        "3 large eggs",
+        "1 1/2 teaspoons vanilla extract",
+        "2 cups mashed very ripe bananas",
+        "1 cup sour cream",
+        "1 10-ounce bag mini chocolate chips",
+        "2 cups creamy peanut butter",
+        "1 1/2 cups powdered sugar",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "2 1/2 teaspoons vanilla extract",
+        "Chocolate chips, mini chocolate chips, and chocolate kisses",
+        "Two 8x8x2\" cake pans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Tropical Fruit",
+        "Banana",
+        "Party",
+        "Peanut Butter",
+        "Birthday",
+        "Vegetarian",
+        "Pescatarian",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana-Chocolate Chip Cake With Peanut Butter Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-chocolate-chip-cake-with-peanut-butter-frosting-51117350"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cake.json
new file mode 100644
index 000000000..b49e291c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.",
+        "In a large bowl, mix flour, sugar, baking powder and salt.",
+        "In a separate bowl, combine bananas, egg, melted butter and milk.",
+        "Stir banana mixture into flour mixture until blended. Be careful not to over mix.",
+        "Stir in chocolate chips.",
+        "Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)"
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2/3 cup white sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1 cup mashed bananas",
+        "1 egg",
+        "1/2 cup unsalted butter, melted",
+        "1/4 cup milk",
+        "3/4 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Chip Cake",
+    "url": "http://allrecipes.com/recipe/8302/banana-chocolate-chip-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cookies.json
new file mode 100644
index 000000000..210accbf4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.",
+        "Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.",
+        "Bake in preheated oven for 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1 cup white sugar",
+        "2/3 cup butter, softened",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup mashed bananas",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/11201/banana-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cupcakes-with-c.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cupcakes-with-c.json
new file mode 100644
index 000000000..43b4b08eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-cupcakes-with-c.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.",
+        "Whisk flour, baking soda, baking powder, and salt together in a bowl.",
+        "Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.",
+        "Spoon batter into the prepared muffin tin.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.",
+        "Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.",
+        "Spread frosting over cupcakes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3938649.jpg",
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon baking powder",
+        "1 pinch salt",
+        "1/2 cup white sugar",
+        "6 tablespoons lightly packed brown sugar",
+        "1/4 cup unsalted butter, softened",
+        "1 egg",
+        "2 ripe bananas, mashed",
+        "1/3 cup buttermilk",
+        "1/2 cup chocolate chips, or to taste (optional)",
+        "Frosting:",
+        "1 (3 ounce) package cream cheese, softened",
+        "3 tablespoons butter, softened",
+        "1 teaspoon vanilla extract",
+        "2 cups confectioners' sugar, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Chip Cupcakes with Cream Cheese Frosting",
+    "url": "http://allrecipes.com/recipe/255301/banana-chocolate-chip-cupcakes-with-c/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-dessert.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-dessert.json
new file mode 100644
index 000000000..8219561e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-dessert.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 10x15 inch jelly roll pan.",
+        "In a large bowl, cream butter, white sugar and brown sugar until fluffy.  Beat in egg and vanilla.  Fold in mashed banana.  In a separate bowl, mix flour, baking powder and salt.  Fold flour mixture into butter mixture.  Stir in chocolate chips.  Spread in prepared pan.",
+        "Bake in preheated oven 20 minutes, until set.  Cool before cutting into squares."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "2/3 cup white sugar",
+        "2/3 cup brown sugar",
+        "1 egg, beaten",
+        "1 teaspoon vanilla extract",
+        "1 cup mashed bananas",
+        "1 3/4 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Chip Dessert",
+    "url": "http://allrecipes.com/recipe/20256/banana-chocolate-chip-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-muffins.json
new file mode 100644
index 000000000..9380a09d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl combine the flour, sugar, cocoa powder and baking powder.",
+        "In another bowl, blend the bananas, oil and egg together. Add to dry ingredients, mixing just until blended. Fold in the chocolate chips. Spoon the batter into a greased muffin pan, filling three-fourths full.",
+        "Bake in a preheated 425 degree F(220 degrees C) for 15 to 20 minutes. Remove the muffins to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "2 tablespoons Dutch process cocoa powder",
+        "1 tablespoon baking powder",
+        "1 cup mashed bananas",
+        "2/3 cup canola oil",
+        "1 egg, beaten",
+        "1 cup semi-sweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Chip Muffins",
+    "url": "http://allrecipes.com/recipe/7223/banana-chocolate-chip-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-pancakes.json
new file mode 100644
index 000000000..054d63dbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-pancakes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined.",
+        "Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready.",
+        "Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1060370.jpg",
+    "ingredients": [
+        "2 cups all-purpose baking mix",
+        "1 1/3 cups milk",
+        "2 tablespoons white sugar",
+        "1 large egg",
+        "1 teaspoon vanilla extract",
+        "1 banana, chopped",
+        "1/2 cup miniature semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Chip Pancakes",
+    "url": "http://allrecipes.com/recipe/234970/banana-chocolate-chip-pancakes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-softies.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-softies.json
new file mode 100644
index 000000000..8a915c2fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-softies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.",
+        "In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/3 cup butter, softened",
+        "1/4 cup light brown sugar",
+        "1 ripe banana, mashed",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "3/4 cup milk chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Chip Softies",
+    "url": "http://allrecipes.com/recipe/17769/banana-chocolate-chip-softies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-souffles-13656.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-souffles-13656.json
new file mode 100644
index 000000000..19b827179
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-chip-souffles-13656.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. and lightly butter six 3/4-cup ramekins (3 1/2 inches in diameter by 1 1/2 inches high).",
+        "In a bowl with an electric mixer beat whites until they just hold soft peaks and gradually beat in sugar until meringue holds stiff peaks. Coarsely grate bananas onto meringue and gently fold with chocolate chips into meringue.",
+        "Arrange ramekins on a baking sheet and divide mixture evenly among them, mounding it in centers. Run a knife around sides of ramekins, freeing mixture to aid rising, and bake souffl\u00e9s in middle of oven until puffed and golden brown, about 15 minutes.",
+        "Serve souffl\u00e9s immediately."
+    ],
+    "ingredients": [
+        "3 large egg whites",
+        "1/3 cup sugar",
+        "2 firm-ripe bananas (each about 6 ounces)",
+        "2 1/2 tablespoons miniature semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Banana",
+        "Winter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Chocolate-Chip Souffles",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-chocolate-chip-souffles-13656"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-creamed-cashew-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-creamed-cashew-cake.json
new file mode 100644
index 000000000..600f75192
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-creamed-cashew-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.",
+        "Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.",
+        "Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.",
+        "Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2448&h=1282&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5967370.jpg",
+    "ingredients": [
+        "3 cups raw cashews",
+        "1 cup almonds",
+        "1 cup pecans",
+        "4  Medjool dates, pitted",
+        "2 teaspoons coconut oil, melted",
+        "2 teaspoons cocoa powder",
+        "\u00bc teaspoon salt",
+        "4 cups banana, coarsely chopped",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon vanilla extract",
+        "\u00be cup coconut oil, melted",
+        "\u00bd cup chopped vegan dark chocolate",
+        "\u00bc cup coconut milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Creamed Cashew Cake",
+    "url": "http://allrecipes.com/recipe/246514/banana-chocolate-creamed-cashew-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-meal-in-a-muffin.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-meal-in-a-muffin.json
new file mode 100644
index 000000000..36cb8facb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-meal-in-a-muffin.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.",
+        "Mix mashed bananas and brown sugar together in a large bowl. Add eggs, olive oil, and vanilla extract; mix well.",
+        "Mix flour, cocoa powder, baking powder, and cinnamon in a separate bowl. Stir banana mixture into flour mixture. Fold chocolate chips and walnuts into batter. Distribute batter into the muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=957&h=501&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F961303.jpg",
+    "ingredients": [
+        "cooking spray",
+        "4  bananas, mashed",
+        "\u00bc cup brown sugar",
+        "2  eggs",
+        "2 tablespoons olive oil",
+        "2 teaspoons vanilla extract",
+        "2\u2009\u00bd cups whole wheat flour",
+        "\u00bc cup cocoa powder",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "\u00bc cup chocolate chips",
+        "\u00bc cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Meal-in-a-Muffin",
+    "url": "http://allrecipes.com/recipe/228023/banana-chocolate-meal-in-a-muffin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-pb-oat-bran-cereal.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-pb-oat-bran-cereal.json
new file mode 100644
index 000000000..d71fe7039
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-pb-oat-bran-cereal.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mash banana in a bowl; add oat bran, powdered peanut butter, and cocoa powder and stir to combine. Stir milk into banana mixture until blended.",
+        "Microwave banana mixture until hot, about 2 minutes. Let cereal rest until set, about 30 seconds."
+    ],
+    "ingredients": [
+        "1/2 banana",
+        "1/3 cup oat bran",
+        "1 teaspoon powdered peanut butter",
+        "1 teaspoon cocoa powder",
+        "3/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate PB Oat Bran Cereal",
+    "url": "http://allrecipes.com/recipe/244362/banana-chocolate-pb-oat-bran-cereal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-tart-with-caramel-and-chocolate-sauces-231404.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-tart-with-caramel-and-chocolate-sauces-231404.json
new file mode 100644
index 000000000..6b43db279
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-tart-with-caramel-and-chocolate-sauces-231404.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "To make the tart shells: Combine all the ingredients in a bowl and stir to mix well. Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter. Pack the mixture firmly into the molds. (You will have more dough than you need for 4 molds. Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage.) Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105\u00b0F for 3 hours. Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry.",
+        "To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them. You should have 1/4 cup; discard any excess. In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth. Strain the pur\u00e9e through a fine-mesh sieve. Set aside 4 tablespoons for the tarts; reserve the remainder for another use.",
+        "Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate. Put a tart shell on top of the sauce. Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell. Arrange 7 banana slices on top. Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate. Sprinkle with the Honey Walnuts."
+    ],
+    "ingredients": [
+        "3/4 cup plus 2 tablespoons sprouted flour (see tips, below)",
+        "1 tablespoon maple syrup",
+        "2 tablespoons plus 1 teaspoon extra virgin olive oil",
+        "Seeds from 1/2 vanilla bean",
+        "Pinch of Celtic sea salt",
+        "3 heaping teaspoons raw cashews, soaked for 8 hours in filtered water",
+        "1/4 cup plus 1 teaspoon Cashew Milk",
+        "2 tablespoons raw dark honey",
+        "2 tablespoons Cashew Milk",
+        "2 tablespoons maple syrup",
+        "4 tablespoons Cashew Milk",
+        "8 tablespoons Chocolate Fudge-Almond",
+        "28 banana slices",
+        "4 tablespoons Honey Walnuts , broken"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "No-Cook",
+        "Banana",
+        "Raw"
+    ],
+    "title": "Banana Chocolate Tart with Caramel and Chocolate Sauces",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-chocolate-tart-with-caramel-and-chocolate-sauces-231404"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-walnut-cake-241517.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-walnut-cake-241517.json
new file mode 100644
index 000000000..ca34023e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-walnut-cake-241517.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F with rack in middle. Butter a 9-inch square cake pan.",
+        "Stir together flour, baking soda, and salt.",
+        "Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).",
+        "With mixer at low speed, add flour mixture and mix until just incorporated.",
+        "Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.",
+        "Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 stick unsalted butter, softened, plus 2 tablespoons, melted and cooled",
+        "1 cup sugar, divided",
+        "2 large eggs",
+        "1 1/4 cups mashed very ripe bananas (about 3 medium)",
+        "2/3 cup plain whole-milk yogurt",
+        "1 teaspoon pure vanilla extract",
+        "1 (3 1/2- to 4-ounce) bar 70%-cacao bittersweet chocolate, coarsely chopped",
+        "1 cup walnuts (3 ounces), toasted , cooled, and coarsely chopped",
+        "1/2 teaspoon cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Chocolate",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Vegetarian",
+        "Yogurt",
+        "Banana",
+        "Walnut",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Chocolate Walnut Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-chocolate-walnut-cake-241517"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-walnut-frozen-yogurt.json b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-walnut-frozen-yogurt.json
new file mode 100644
index 000000000..070fcf8b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-chocolate-walnut-frozen-yogurt.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.",
+        "Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips."
+    ],
+    "ingredients": [
+        "4 cups Greek yogurt",
+        "3 large ripe bananas, peeled and frozen",
+        "1 cup white sugar",
+        "3/4 cup chopped walnuts",
+        "3/4 cup mini chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Chocolate Walnut Frozen Yogurt",
+    "url": "http://allrecipes.com/recipe/256580/banana-chocolate-walnut-frozen-yogurt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cinnamon-french-toast-1997.json b/serverless-fleets/data/input/inferencing/recipes/banana-cinnamon-french-toast-1997.json
new file mode 100644
index 000000000..46cbc890b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cinnamon-french-toast-1997.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Blend first 4 ingredients in processor until smooth. Transfer to 13x9-inch pan. Place bread in milk mixture and soak until all liquid is absorbed, turning bread occasionally, about 20 minutes.",
+        "Melt butter in heavy large skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per side. Serve; pass syrup separately."
+    ],
+    "ingredients": [
+        "1 large very ripe banana (about 8 ounces)",
+        "2 eggs",
+        "1/2 cup milk",
+        "1/2 teaspoon ground cinnamon",
+        "4 slices whole wheat bread",
+        "3 tablespoons butter",
+        "Maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Banana",
+        "Cinnamon",
+        "Rhode Island",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana-Cinnamon French Toast",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-cinnamon-french-toast-1997"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cinnamon-roll-casserole.json b/serverless-fleets/data/input/inferencing/recipes/banana-cinnamon-roll-casserole.json
new file mode 100644
index 000000000..733562bb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cinnamon-roll-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Slice cinnamon rolls into 1-inch squares. Whisk milk, eggs, vanilla extract, and cinnamon together in a bowl.",
+        "Slice 1 banana and layer on bottom of a 9x13-inch baking dish; top with brown sugar. Layer cinnamon roll squares on top of banana. Pour egg mixture over cinnamon rolls; press cinnamon rolls with a spatula to allow egg mixture to fully coat. Cover with aluminum foil and refrigerate until egg mixture is absorbed, 1 hour to overnight.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Bake in preheated oven until firm, about 50 minutes. Remove aluminum foil and bake until golden brown, about 10 minutes more. Remove from oven and let stand for 10 minutes. Slice remaining banana and place on top to serve."
+    ],
+    "ingredients": [
+        "4 large stale cinnamon rolls",
+        "1 1/2 cups milk",
+        "5 eggs",
+        "2 teaspoons vanilla extract",
+        "2 teaspoons ground cinnamon",
+        "2 bananas, divided",
+        "1/2 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cinnamon Roll Casserole",
+    "url": "http://allrecipes.com/recipe/246318/banana-cinnamon-roll-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-clafouti-13332.json b/serverless-fleets/data/input/inferencing/recipes/banana-clafouti-13332.json
new file mode 100644
index 000000000..e554a0d10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-clafouti-13332.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, and the salt until the mixture is smooth. Arrange the banana slices in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the pudding over them, and bake the clafouti in the middle of a preheated 400\u00b0F. oven for 20 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 to 2 minutes, or until it is browned."
+    ],
+    "ingredients": [
+        "1/3 cup plus 1 tablespoon sugar",
+        "2 tablespoons all-purpose flour",
+        "2 large eggs",
+        "2/3 cup milk",
+        "2 teaspoons vanilla extract",
+        "1/4 teaspoon salt",
+        "1 large banana, cut into 1/2-inch slices",
+        "1 tablespoon unsalted butter, cut into bits"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Dessert",
+        "Bake",
+        "Broil",
+        "Quick & Easy",
+        "Banana",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Clafouti",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-clafouti-13332"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-breakfast-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-breakfast-smoothie.json
new file mode 100644
index 000000000..60434318c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-breakfast-smoothie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Blend almond milk, banana, protein powder, and coconut oil together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 1/2 cups vanilla-flavored almond milk",
+        "1/2 banana, cut into chunks",
+        "1 scoop vanilla protein powder",
+        "1 tablespoon coconut oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Coconut Breakfast Smoothie",
+    "url": "http://allrecipes.com/recipe/241505/banana-coconut-breakfast-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-cream-pie-11463.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-cream-pie-11463.json
new file mode 100644
index 000000000..c0711c319
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-cream-pie-11463.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375\u00b0F. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack.",
+        "In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled.",
+        "Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled.",
+        "Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3 tablespoon sugar",
+        "1/4 teaspoon double-acting baking powder",
+        "1/8 teaspoon salt",
+        "1/2 stick (1/4 cup) cold unsalted butter, cut into bits",
+        "a 3 1/2-ounce can (about 1 1/3 cups) sweetened flaked coconut, toasted",
+        "1 large egg, beaten lightly",
+        "raw rice for weighting the shell",
+        "1/3 cup sugar",
+        "3 tablespoons cornstarch",
+        "3 large eggs",
+        "2 cups milk, scalded",
+        "1 teaspoon coconut extract",
+        "1 teaspoon vanilla",
+        "2 tablespoons Malibu or other coconut-flavored rum",
+        "about 5 to 6 bananas",
+        "1/3 cup apple jelly",
+        "1 cup well-chilled heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Banana",
+        "Coconut",
+        "Gourmet"
+    ],
+    "title": "Banana Coconut Cream Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-coconut-cream-pie-11463"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-cream-pie.json
new file mode 100644
index 000000000..c5892d8a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-cream-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.",
+        "Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.",
+        "Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired."
+    ],
+    "ingredients": [
+        "3 tablespoons cornstarch",
+        "1 1/3 cups water",
+        "1 (14 ounce) can EAGLE BRAND\u00ae Sweetened Condensed Milk",
+        "3 large egg yolks, beaten",
+        "2 tablespoons butter",
+        "1 teaspoon vanilla extract",
+        "1/2 cup flaked coconut, toasted*",
+        "2 medium bananas",
+        "Lemon juice",
+        "1 (6 ounce) prepared graham cracker pie crust",
+        "Heavy cream, whipped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Coconut Cream Pie",
+    "url": "http://allrecipes.com/recipe/91726/banana-coconut-cream-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-crunch-cake-12205.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-crunch-cake-12205.json
new file mode 100644
index 000000000..2562d3f70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-crunch-cake-12205.json
@@ -0,0 +1,56 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.",
+        "On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.",
+        "Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, cr\u00e8me fra\u00eeche or sour cream, and vanilla.",
+        "In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.",
+        "Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.",
+        "In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.",
+        "In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.",
+        "With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper."
+    ],
+    "ingredients": [
+        "1/2 cup sweetened flaked coconut",
+        "1 cup cake flour (not self-rising)",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon baking powder",
+        "1/8 teaspoon salt",
+        "2 large eggs",
+        "1/2 cup mashed banana (about 1 large)",
+        "3 tablespoons cr\u00e8me fra\u00eeche or sour cream",
+        "1/2 teaspoon vanilla",
+        "3/4 stick (6 tablespoons) unsalted butter, softened",
+        "1/2 cup granulated sugar",
+        "1/4 cup water",
+        "2 tablespoons granulated sugar",
+        "2 tablespoons dark rum",
+        "1/2 pound cream cheese, softened",
+        "1/2 stick (1/4 cup) unsalted butter, softened",
+        "1 1/2 cups confectioners' sugar, sifted",
+        "1 teaspoon vanilla",
+        "2/3 cup crisp banana chips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Rum",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Banana",
+        "Coconut",
+        "Spring",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Coconut Crunch Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-coconut-crunch-cake-12205"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-cupcakes.json
new file mode 100644
index 000000000..6db00f0ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-cupcakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.",
+        "Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/4 cup olive oil",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "4 very ripe bananas, mashed",
+        "1 cup shredded coconut",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Coconut Cupcakes",
+    "url": "http://allrecipes.com/recipe/232372/banana-coconut-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-ice-cream-13654.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-ice-cream-13654.json
new file mode 100644
index 000000000..138bea7fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-ice-cream-13654.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor pur\u00e9e bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker."
+    ],
+    "ingredients": [
+        "2 firm-ripe medium bananas",
+        "1/2 cup well-stirred canned cream of coconut such as Coco Lopez",
+        "1/3 cup heavy cream",
+        "1 teaspoon vanilla",
+        "1 teaspoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Freeze/Chill",
+        "Quick & Easy",
+        "Banana",
+        "Coconut",
+        "Winter",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Banana Coconut Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-coconut-ice-cream-13654"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-loaf.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-loaf.json
new file mode 100644
index 000000000..c6f53b03e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-loaf.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.",
+        "Break eggs in a mixing bowl, and beat until light and frothy.  Add sugar and melted butter or margarine.  Beat well.  Stir in mashed banana and flavoring.  Add flour mixture, and stir just to combine.  Spoon into greased 9x5x3 inch loaf pan.",
+        "Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean.  Let stand for 10 minutes, and remove from pan.  Cool."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 cup white sugar",
+        "1/2 cup butter, melted",
+        "1 cup mashed bananas",
+        "1/2 teaspoon almond extract",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup flaked coconut",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped walnuts",
+        "1/2 cup maraschino cherries, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Coconut Loaf",
+    "url": "http://allrecipes.com/recipe/6894/banana-coconut-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-pudding-14086.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-pudding-14086.json
new file mode 100644
index 000000000..bcc638844
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-pudding-14086.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a small bowl soften tapioca in warm water to cover 1 hour.",
+        "While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and let mixture stand 10 minutes.",
+        "Drain tapioca. Peel bananas and quarter lengthwise. Cut quarters into 1/2-inch pieces.",
+        "Heat coconut milk mixture over low heat and gently stir in tapioca and bananas. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool. Divide pudding among six 1/8-cup ramekins and chill, covered, until cold.",
+        "Garnish pudding with crystallized ginger."
+    ],
+    "ingredients": [
+        "1 tablespoon small pearl tapioca (not quick-cooking)",
+        "a 14-ounce can light unsweetened coconut milk",
+        "2 tablespoons coarsely chopped crystallized ginger",
+        "1/3 cup sugar",
+        "3 firm-ripe bananas",
+        "Garnish if desired: 1 tablespoon chopped crystallized ginger"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Ginger",
+        "Dessert",
+        "Freeze/Chill",
+        "Low Sodium",
+        "Banana",
+        "Coconut",
+        "Spring",
+        "Chill",
+        "Gourmet",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Coconut Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-coconut-pudding-14086"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-pudding-or-pie-filling.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-pudding-or-pie-filling.json
new file mode 100644
index 000000000..2c5f307cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-pudding-or-pie-filling.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.",
+        "Divide sliced bananas between 8 serving bowls and pour pudding over top."
+    ],
+    "ingredients": [
+        "6 cups unsweetened vanilla-flavored almond milk",
+        "6 large egg yolks",
+        "2/3 cup coconut sugar",
+        "1/2 cup cornstarch",
+        "1 teaspoon sea salt",
+        "1 cup toasted unsweetened shredded coconut",
+        "1/4 cup butter",
+        "1 tablespoon bourbon vanilla extract",
+        "3 bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Coconut Pudding or Pie Filling",
+    "url": "http://allrecipes.com/recipe/245354/banana-coconut-pudding-or-pie-filling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-smoothie-bowl.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-smoothie-bowl.json
new file mode 100644
index 000000000..fc78270df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-smoothie-bowl.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Blend 1/2 banana, peaches, applesauce, water, and coconut oil together in a blender until smooth; pour into a serving bowl.",
+        "Slice remaining half banana and arrange on top of smoothie. Add shredded coconut, almonds, and raisins."
+    ],
+    "ingredients": [
+        "Smoothie:",
+        "1 banana, divided",
+        "1/2 cup frozen peach slices",
+        "2 tablespoons unsweetened applesauce",
+        "2 tablespoons water",
+        "2 teaspoons coconut oil",
+        "Toppings:",
+        "1 tablespoon shredded unsweetened coconut",
+        "1 tablespoon sliced almonds",
+        "1 tablespoon raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Coconut Smoothie Bowl",
+    "url": "http://allrecipes.com/recipe/245198/banana-coconut-smoothie-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coconut-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-smoothie.json
new file mode 100644
index 000000000..1ba8649d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coconut-smoothie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Blend the banana, milk, coconut cream, and ice cubes in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 banana",
+        "1 cup milk",
+        "3 fluid ounces unsweetened coconut cream",
+        "ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Coconut Smoothie",
+    "url": "http://allrecipes.com/recipe/215160/banana-coconut-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coffee-cake-diamond-11799.json b/serverless-fleets/data/input/inferencing/recipes/banana-coffee-cake-diamond-11799.json
new file mode 100644
index 000000000..4f989300d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coffee-cake-diamond-11799.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. and grease and flour a 10-inch (3-quart) bundt pan, knocking out excess flour.",
+        "Into a large bowl sift together flour, cocoa powder, baking soda, and salt. In a small bowl stir together bananas and sour cream. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in coffee extract (or espresso) and vanilla. Beat in flour mixture in batches alternately with banana mixture, beginning and ending with flour mixture, until batter is just combined.",
+        "Spoon batter into pan and bake in middle of oven 50 minutes, or until a cake tester comes out clean and cake pulls away from side of pan. Cool cake in pan 10 minutes and invert onto a rack to cool completely. Let cake stand, wrapped tightly, at room temperature overnight.",
+        "Dust cake with confectioners' sugar."
+    ],
+    "ingredients": [
+        "1 1/4 cups cake flour (not self-rising)",
+        "1 cup unsweetened cocoa powder (not Dutch-process)",
+        "1 teaspoon baking soda",
+        "3/4 teaspoon salt",
+        "2 very ripe bananas, mashed",
+        "1/2 cup sour cream",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "1 cup granulated sugar",
+        "1/2 cup firmly packed light brown sugar",
+        "2 extra-large eggs",
+        "1 tablespoon coffee extract, or 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water",
+        "1 teaspoon vanilla extract",
+        "Garnish: confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Coffee",
+        "Mixer",
+        "Chocolate",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Banana",
+        "Sour Cream",
+        "Gourmet",
+        "New York"
+    ],
+    "title": "Banana Coffee Cake Diamond",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-coffee-cake-diamond-11799"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coffee-cake-with-pecans.json b/serverless-fleets/data/input/inferencing/recipes/banana-coffee-cake-with-pecans.json
new file mode 100644
index 000000000..f89ea5657
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coffee-cake-with-pecans.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.",
+        "Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.",
+        "Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.",
+        "Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes."
+    ],
+    "ingredients": [
+        "1 cup superfine sugar",
+        "1/2 cup butter, melted",
+        "2 eggs, beaten",
+        "1 teaspoon baking soda",
+        "1/4 cup sour cream",
+        "1 cup mashed ripe banana",
+        "1 1/2 cups cake flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon vanilla extract",
+        "Topping:",
+        "1 cup chopped pecans",
+        "3 tablespoons brown sugar, or more to taste",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Coffee Cake with Pecans",
+    "url": "http://allrecipes.com/recipe/232157/banana-coffee-cake-with-pecans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coffee-cashew-and-cocoa-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-coffee-cashew-and-cocoa-smoothie.json
new file mode 100644
index 000000000..bb2d32f02
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coffee-cashew-and-cocoa-smoothie.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Using smoothie or ice crush setting, pur\u00e9e banana, dates, coffee, cashews, oats, cocoa powder, cardamom, salt, and 1/2 cup ice in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 banana, preferably frozen",
+        "2 Medjool dates, pitted",
+        "1/2 cup cold-brew coffee",
+        "1/4 cup raw cashews, preferably soaked overnight",
+        "3 tablespoons old-fashioned oats, preferably soaked overnight",
+        "1 tablespoon unsweetened cocoa powder",
+        "Pinch of ground cardamom",
+        "Pinch of kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Smoothie",
+        "Banana",
+        "Coffee",
+        "Date",
+        "Cashew",
+        "Oat",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan"
+    ],
+    "title": "Banana, Coffee, Cashew, and Cocoa Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-coffee-cashew-and-cocoa-smoothie"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-coffee-creamer.json b/serverless-fleets/data/input/inferencing/recipes/banana-coffee-creamer.json
new file mode 100644
index 000000000..aacf2d7c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-coffee-creamer.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Whisk sweetened condensed milk and milk together in a bowl; pour into a blender. Add 1/2 banana and blend for 1 to 2 minutes. Add another 1/2 banana; blend. Repeat until all 1/2 bananas are used and creamer is smooth."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 3/4 cups milk",
+        "3 bananas, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Coffee Creamer",
+    "url": "http://allrecipes.com/recipe/242413/banana-coffee-creamer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-colada.json b/serverless-fleets/data/input/inferencing/recipes/banana-colada.json
new file mode 100644
index 000000000..f64dfff5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-colada.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In an electric blender, combine bananas, pineapple juice, cream of coconut and rum. Blend until the mixture reaches your desired consistency."
+    ],
+    "ingredients": [
+        "4 bananas -- peeled, sliced, and frozen",
+        "1 cup pineapple juice",
+        "1 (14 ounce) can cream of coconut",
+        "1 fluid ounce rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Colada",
+    "url": "http://allrecipes.com/recipe/17441/banana-colada/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cookies.json b/serverless-fleets/data/input/inferencing/recipes/banana-cookies.json
new file mode 100644
index 000000000..ccf619b37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.",
+        "In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.",
+        "Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/3 cup shortening",
+        "1 cup white sugar",
+        "2 eggs",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon lemon extract",
+        "3 ripe bananas, mashed",
+        "1/2 cup ground walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cookies",
+    "url": "http://allrecipes.com/recipe/11395/banana-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/banana-cornbread.json
new file mode 100644
index 000000000..f17fb59e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cornbread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 cups cornmeal",
+        "2 cups milk",
+        "2 bananas",
+        "1 1/3 cups white sugar",
+        "2/3 cup vegetable oil",
+        "7 teaspoons baking powder",
+        "2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cornbread",
+    "url": "http://allrecipes.com/recipe/241303/banana-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cranberry-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-cranberry-bread.json
new file mode 100644
index 000000000..01fa63a54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cranberry-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.",
+        "In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.",
+        "Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely."
+    ],
+    "ingredients": [
+        "2 1/2 cups white sugar",
+        "1 cup shortening",
+        "3 eggs",
+        "3 mashed bananas",
+        "1 cup cranberry sauce",
+        "1/2 cup milk",
+        "1 teaspoon vanilla extract",
+        "4 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cranberry Bread",
+    "url": "http://allrecipes.com/recipe/41679/banana-cranberry-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cranberry-nut-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-cranberry-nut-muffins.json
new file mode 100644
index 000000000..cad8242c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cranberry-nut-muffins.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.",
+        "Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.",
+        "Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.",
+        "Fill each muffin liner with 1 tablespoon batter.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 cup oat bran",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup brown sugar",
+        "1/4 cup butter, softened",
+        "1 egg, beaten",
+        "1 teaspoon vanilla extract",
+        "1 cup mashed ripe bananas",
+        "1/2 cup almond milk",
+        "1/2 cup chopped fresh cranberries",
+        "1 cup coarsely chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cranberry Nut Muffins",
+    "url": "http://allrecipes.com/recipe/256350/banana-cranberry-nut-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-cheesecake.json
new file mode 100644
index 000000000..9b92e0410
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-cheesecake.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.",
+        "In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth.  Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.",
+        "Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.",
+        "Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.",
+        "In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy.  Whisk about 1/3 of the hot milk into the egg  yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.",
+        "When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 1/4 cups vanilla wafer crumbs",
+        "1/2 cup ground walnuts",
+        "5 tablespoons butter, melted",
+        "Filling:",
+        "4 (8 ounce) packages cream cheese, room temperature",
+        "1 1/8 cups white sugar",
+        "3 tablespoons all-purpose flour",
+        "4 eggs",
+        "1 cup sour cream",
+        "2 ripe bananas, mashed",
+        "1/4 cup banana liqueur",
+        "1 1/2 teaspoons vanilla extract",
+        "Topping:",
+        "1 1/2 teaspoons unflavored gelatin",
+        "3 tablespoons cold water",
+        "1 cup milk",
+        "1/3 cup white sugar",
+        "4 egg yolks",
+        "2 teaspoons vanilla extract",
+        "1 1/2 cups heavy cream, chilled",
+        "12 vanilla wafer cookies"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Cheesecake",
+    "url": "http://allrecipes.com/recipe/68713/banana-cream-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-frosting.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-frosting.json
new file mode 100644
index 000000000..7e9a9f484
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl or food processor, mix pudding, banana, milk and rum until very thick. Gently fold in whipped topping. Spread over any size cake."
+    ],
+    "ingredients": [
+        "1 (3.5 ounce) package instant banana pudding mix",
+        "1 very ripe banana, mashed",
+        "1 cup milk",
+        "2 tablespoons rum",
+        "1 (8 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Frosting",
+    "url": "http://allrecipes.com/recipe/25561/banana-cream-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-i.json
new file mode 100644
index 000000000..1a7eeffda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a saucepan, combine the sugar, flour, and salt.  Add milk in gradually while stirring gently.  Cook over medium heat, stirring constantly, until the mixture is bubbly.  Keep stirring and cook for about 2 more minutes, and then remove from the burner.",
+        "Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture.  Cook for 2 more minutes; remember to keep stirring.  Remove the mixture from the stove, and add butter and vanilla.  Stir until the whole thing has a smooth consistency.",
+        "Slice bananas into the cooled baked pastry shell.  Top with pudding mixture.",
+        "Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.  Chill for an hour."
+    ],
+    "ingredients": [
+        "3/4 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "2 cups milk",
+        "3 egg yolks, beaten",
+        "2 tablespoons butter",
+        "1 1/4 teaspoons vanilla extract",
+        "1 (9 inch) baked pastry shell, cooled",
+        "4 bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Pie I",
+    "url": "http://allrecipes.com/recipe/12151/banana-cream-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-ii.json
new file mode 100644
index 000000000..d9229b65c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place heavy whipping cream and half and half cream in a mixing bowl.  Whip with an electric mixer, starting on low speed.  Add ice, and continue mixing for about 5 minutes.  Add pudding mix.  Increase to medium speed, and mix another 5 minutes.  Turn mixer to high speed, and mix until pudding is very stiff.",
+        "Line bottom of pie crust with one banana, sliced.  Fill pie shell with filling until level with top, using about half of the prepared filling.  Top with slices of second banana.  Pile on the rest of the filling, shaping with rubber spatula to form a high center cone; the higher the pie, the more spectacular.  Refrigerate at least 1 hour until thoroughly chilled.",
+        "To serve, top each piece with freshly whipped cream and a few slices of banana for garnish."
+    ],
+    "ingredients": [
+        "4 cups heavy whipping cream",
+        "2 cups half-and-half",
+        "1 cup crushed ice",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "1 (9 inch) pie crust, baked",
+        "2 bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Pie II",
+    "url": "http://allrecipes.com/recipe/12443/banana-cream-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-iii.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-iii.json
new file mode 100644
index 000000000..cc4eef856
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-iii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.",
+        "Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.",
+        "Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie crust, baked",
+        "3 bananas",
+        "2 1/2 cups cold milk",
+        "2 (3.5 ounce) packages instant vanilla pudding mix",
+        "2 cups frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Pie III",
+    "url": "http://allrecipes.com/recipe/15603/banana-cream-pie-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-iv.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-iv.json
new file mode 100644
index 000000000..e9e4b52d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-iv.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place banana slices in bottom of pie crust.",
+        "In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.",
+        "Gently stir in whipped topping to pudding, then spoon mixture into pie crust.",
+        "Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping."
+    ],
+    "ingredients": [
+        "1 (9 inch) prepared graham cracker crust",
+        "1 large banana, sliced",
+        "2 cups cold milk",
+        "2 (3.5 ounce) packages instant vanilla pudding mix",
+        "1/2 teaspoon ground cinnamon",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "1/4 cup caramel ice cream topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Pie IV",
+    "url": "http://allrecipes.com/recipe/20037/banana-cream-pie-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-made-easy.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-made-easy.json
new file mode 100644
index 000000000..630b23ff3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-made-easy.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.",
+        "Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.",
+        "In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving."
+    ],
+    "ingredients": [
+        "3 cups heavy cream",
+        "1/2 cup crushed ice",
+        "1 (3.5 ounce) package instant banana pudding mix",
+        "1 (3.4 ounce) package instant vanilla pudding mix",
+        "3 bananas, sliced",
+        "1 (9 inch) pie shell, baked",
+        "1 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Pie Made Easy",
+    "url": "http://allrecipes.com/recipe/22898/banana-cream-pie-made-easy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-v.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-v.json
new file mode 100644
index 000000000..eee55cfe7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-v.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well, then stir in  milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and 1 tablespoon vanilla.",
+        "Preheat oven to 400 degrees F (200 degrees C.) Pour half of custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.",
+        "In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.",
+        "Bake in the preheated oven for 10 to 15 minutes, or until lightly browned."
+    ],
+    "ingredients": [
+        "1 (9 inch) deep dish pie crust, baked and cooled",
+        "2/3 cup white sugar",
+        "1/4 cup cornstarch",
+        "1/2 teaspoon salt",
+        "3 cups milk",
+        "4 egg yolks, beaten",
+        "2 tablespoons butter",
+        "1 large banana, sliced",
+        "4 egg whites",
+        "1/4 teaspoon cream of tartar",
+        "1/2 cup white sugar",
+        "1/4 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Pie V",
+    "url": "http://allrecipes.com/recipe/26313/banana-cream-pie-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-chocolate-chip-cookie-crust-104983.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-chocolate-chip-cookie-crust-104983.json
new file mode 100644
index 000000000..6b5f91ae8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-chocolate-chip-cookie-crust-104983.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Spray 9-inch-diameter glass pie dish with nonstick spray. Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough for another use). Press dough evenly onto bottom and up sides of dish, building high-standing dough edge on rim of dish. Sprinkle with 1/2 cup nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.Position rack in bottom third of oven and preheat to 350\u00b0F. Fold 36-inch-long piece of foil lengthwise into thirds, forming 36x4-inch strip. Place pie dish on baking sheet. Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip. Bake crust until golden and dry to touch, about 25 minutes. Cool completely.",
+        "Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add milk, whisking until smooth. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in butter, rum, and 1 teaspoon vanilla. Transfer to large bowl; cool to lukewarm, whisking occasionally, about 45 minutes.",
+        "Spread 1 cup custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. Chill pie until filling sets, about 2 hours. Beat cream, powdered sugar and remaining 1 teaspoon vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 and up to 8 hours. Garnish pie with chocolate curls, if desired. Cut into wedges and serve."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1 pound purchased frozen semisweet chocolate chip cookie dough, thawed",
+        "1/2 cup chopped walnuts",
+        "1/3 cup sugar",
+        "1/4 cup cornstarch",
+        "1/8 teaspoon salt",
+        "5 large egg yolks",
+        "2 1/3 cups whole milk",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "1 tablespoon dark rum",
+        "2 teaspoons vanilla extract",
+        "3 medium bananas, peeled, cut into 1/2-inch-thick slices",
+        "1 cup chilled whipping cream",
+        "2 tablespoons powdered sugar",
+        "Chocolate curls (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Banana",
+        "Walnut",
+        "Spring",
+        "Chill"
+    ],
+    "title": "Banana Cream Pie with Chocolate-Chip-Cookie Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-cream-pie-with-chocolate-chip-cookie-crust-104983"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-chocolate-linin.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-chocolate-linin.json
new file mode 100644
index 000000000..923e73a2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-chocolate-linin.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.",
+        "Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.",
+        "Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.",
+        "Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.",
+        "In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.",
+        "Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.",
+        "Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.",
+        "Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie."
+    ],
+    "ingredients": [
+        "1 1/2 cups graham cracker crumbs",
+        "1/4 cup butter, melted",
+        "2 tablespoons brown sugar",
+        "2 (1 ounce) squares bittersweet chocolate",
+        "2 tablespoons heavy whipping cream",
+        "3 cups low-fat milk",
+        "3/4 cup white sugar",
+        "2 eggs",
+        "1/2 cup all-purpose flour",
+        "2 tablespoons Irish whiskey",
+        "4 bananas",
+        "2 tablespoons lemon juice",
+        "1 cup heavy whipping cream",
+        "2 tablespoons Irish whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Pie with Chocolate Lining",
+    "url": "http://allrecipes.com/recipe/12626/banana-cream-pie-with-chocolate-linin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-salty-bourbon-caramel-388653.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-salty-bourbon-caramel-388653.json
new file mode 100644
index 000000000..8c2ccdb14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-salty-bourbon-caramel-388653.json
@@ -0,0 +1,59 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.",
+        "Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 2 days ahead. Cover tightly.",
+        "Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Pur\u00e9e until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. DO AHEAD: Can be made 2 days ahead.",
+        "Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.",
+        "Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 tablespoon bourbon and vanilla. Let bourbon caramel cool slightly. DO AHEAD: Whipped cream and bourbon caramel can be made 2 hours ahead. Rewhisk whipped cream before serving. Let bourbon caramel stand at room temperature.",
+        "Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4\"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel."
+    ],
+    "ingredients": [
+        "1 1/4 cups unsalted, dry-roasted peanuts",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon baking soda",
+        "1/4 cup (packed) light brown sugar",
+        "1/4 cup sugar",
+        "2 tablespoons (1/4 stick) unsalted butter, room temperature",
+        "1 large egg yolk",
+        "1/4 teaspoon vanilla extract",
+        "2 cups whole milk",
+        "3/4 cup heavy cream",
+        "1/2 cup sugar",
+        "3 tablespoons cornstarch",
+        "2 tablespoons all-purpose flour",
+        "1/4 teaspoon kosher salt",
+        "5 large egg yolks",
+        "1/4 cup (1/2 stick) unsalted butter, cut into 1/2\" cubes",
+        "1 teaspoon vanilla extract",
+        "3/4 cup heavy cream, divided",
+        "2 tablespoons powdered sugar",
+        "1/2 cup sugar",
+        "1 1/2 tablespoons bourbon, divided",
+        "1/2 teaspoon corn syrup",
+        "3 tablespoons unsalted butter, cut into 1/2\" cubes",
+        "1/4 teaspoon kosher salt",
+        "3/4 teaspoon vanilla extract",
+        "3 ripe bananas",
+        "Special equipment: A 9\"-diameter glass or ceramic pie dish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Milk/Cream",
+        "Dairy",
+        "Dessert",
+        "Banana",
+        "Peanut",
+        "Family Reunion",
+        "Potluck",
+        "Vegetarian",
+        "Pescatarian",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Cream Pie with Salty Bourbon Caramel",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-cream-pie-with-salty-bourbon-caramel-388653"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-whole-grain-chocolate-crust-241365.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-whole-grain-chocolate-crust-241365.json
new file mode 100644
index 000000000..d0633e9b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-pie-with-whole-grain-chocolate-crust-241365.json
@@ -0,0 +1,57 @@
+{
+    "directions": [
+        "Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.",
+        "Combine first 7 ingredients in processor. Blend until finely ground. Transfer to large bowl. Using fork, cut in butter until mixture resembles coarse crumbs. Mix orange juice, 1 tablespoon ice water, and vanilla in small bowl. Sprinkle over chocolate mixture, tossing until dough comes together in clumps and adding more water by tablespoonfuls if dry. Using floured hands, gather dough into ball; flatten into disk. Wrap; chill dough at least 2 hours and up to 1 day.",
+        "Preheat oven to 375\u00b0F. Spray 9-inch-diameter glass pie dish (including rim) with nonstick spray. Roll out dough between 2 sheets of parchment paper to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared dish. Peel off parchment. Fold overhang under and crimp crust edges decoratively. Pierce crust all over with fork; freeze 10 minutes.",
+        "Line crust with foil; fill with dried beans. Bake crust 20 minutes. Remove foil with beans. Continue to bake crust until dry and firm to touch, about 10 minutes longer. Cool crust completely on rack.",
+        "Spread 1 cup pastry cream over bottom of crust. Slice enough bananas into 1/4-inch-thick rounds to cover cream in overlapping circles. Cover bananas with remaining pastry cream. DO AHEAD: Can be made 6 hours ahead. Cover and chill.",
+        "Slice 3 (or more) bananas on slight diagonal into 1/4-inch-thick ovals. Arrange in overlapping circles atop pie. Sprinkle with sugar. Caramelize, if desired, using handheld torch. Alternatively, cover bananas with whipped cream, sprinkle with chocolate sprinkles, and garnish with additional banana slices."
+    ],
+    "ingredients": [
+        "1/2 cup sugar",
+        "2 tablespoons unbleached all purpose flour",
+        "2 tablespoons cornstarch",
+        "1/4 teaspoon salt",
+        "3 cups whole milk",
+        "4 large egg yolks",
+        "1 vanilla bean, split lengthwise",
+        "1/4 cup (1/2 stick) unsalted butter, diced",
+        "1 tablespoon dark rum",
+        "1 cup whole wheat pastry flour",
+        "1/3 cup (2 ounces) bittersweet chocolate chips",
+        "1/4 cup unbleached bread flour",
+        "2 tablespoons unsweetened cocoa powder",
+        "2 tablespoons sugar",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, diced",
+        "2 tablespoons orange juice",
+        "1 tablespoon (or more) ice water",
+        "1/2 teaspoon vanilla extract",
+        "Nonstick vegetable oil spray",
+        "7 bananas (about), peeled",
+        "Additional sugar",
+        "Whipped cream (optional)",
+        "Chocolate sprinkles (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Food Processor",
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Banana",
+        "Chill",
+        "Whole Wheat",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Banana Cream Pie with Whole Grain Chocolate Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-cream-pie-with-whole-grain-chocolate-crust-241365"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cream-supreme.json b/serverless-fleets/data/input/inferencing/recipes/banana-cream-supreme.json
new file mode 100644
index 000000000..f003800d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cream-supreme.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9x13 inch pan.",
+        "In a large bowl, combine whipped topping, pudding and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas.",
+        "Immediately cover and refrigerate pie for one hour."
+    ],
+    "ingredients": [
+        "2 cups graham cracker crumbs",
+        "1/2 cup melted butter",
+        "1/4 cup white sugar",
+        "1 (12 ounce) container frozen whipped topping, thawed",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "1 cup sour cream",
+        "3 bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Cream Supreme",
+    "url": "http://allrecipes.com/recipe/18366/banana-cream-supreme/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-crepes.json b/serverless-fleets/data/input/inferencing/recipes/banana-crepes.json
new file mode 100644
index 000000000..b37a31b7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-crepes.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Sift flour and powdered sugar into a mixing bowl.  Add eggs, milk, butter, vanilla, and salt; beat until smooth.",
+        "Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet.  Cook until lightly browned; turn and brown the other side.  Repeat process with remaining batter, grease skillet as needed.",
+        "Melt 1/4 cup butter in a large skillet.  Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg.  Stir in cream and cook until slightly thickened.  Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them.  Remove from heat.",
+        "Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes.  Top with whipped cream and a pinch of cinnamon."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1/4 cup confectioners' sugar",
+        "2 eggs",
+        "1 cup milk",
+        "3 tablespoons butter, melted",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "1/4 cup butter",
+        "1/4 cup packed brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 cup half-and-half cream",
+        "6 bananas, halved lengthwise",
+        "1 1/2 cups whipped heavy cream",
+        "1 pinch ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Crepes",
+    "url": "http://allrecipes.com/recipe/25216/banana-crepes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-crumb-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-crumb-muffins.json
new file mode 100644
index 000000000..bfcba7624
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-crumb-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.",
+        "In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.",
+        "In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.",
+        "Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "3 bananas, mashed",
+        "3/4 cup white sugar",
+        "1 egg, lightly beaten",
+        "1/3 cup butter, melted",
+        "1/3 cup packed brown sugar",
+        "2 tablespoons all-purpose flour",
+        "1/8 teaspoon ground cinnamon",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Crumb Muffins",
+    "url": "http://allrecipes.com/recipe/17652/banana-crumb-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-crunch-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-crunch-cake.json
new file mode 100644
index 000000000..2059e9768
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-crunch-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping:  In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.",
+        "In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.",
+        "Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "3/4 cup rolled oats",
+        "1/3 cup packed brown sugar",
+        "2 tablespoons butter, melted",
+        "2 tablespoons chopped walnuts",
+        "1/2 cup shortening",
+        "2/3 cup white sugar",
+        "1 cup mashed banana",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup oat flour",
+        "3/4 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Crunch Cake",
+    "url": "http://allrecipes.com/recipe/25562/banana-crunch-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-crunch-muffins-recipe.json b/serverless-fleets/data/input/inferencing/recipes/banana-crunch-muffins-recipe.json
new file mode 100644
index 000000000..64877ff6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-crunch-muffins-recipe.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.",
+        "Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 cups sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 pound unsalted butter, melted and cooled",
+        "2 extra-large eggs",
+        "3/4 cup whole milk",
+        "2 teaspoons pure vanilla extract",
+        "1 cup mashed ripe bananas (2 bananas)",
+        "1 cup medium-diced ripe bananas (1 banana)",
+        "1 cup small-diced walnuts",
+        "1 cup granola",
+        "1 cup sweetened shredded coconut",
+        "Dried banana chips, granola, or shredded coconut, optional"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Brunch Recipes",
+        "Brunch",
+        "Easy Recipes",
+        "Easy Baking",
+        "Mixer Recipes",
+        "American",
+        "Muffin",
+        "Nut Recipes",
+        "Banana",
+        "Fruit",
+        "Coconut Recipes"
+    ],
+    "title": "Banana Crunch Muffins",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/banana-crunch-muffins-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-cupcakes-with-peanut-butter-frosting-358240.json b/serverless-fleets/data/input/inferencing/recipes/banana-cupcakes-with-peanut-butter-frosting-358240.json
new file mode 100644
index 000000000..58c38d3c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-cupcakes-with-peanut-butter-frosting-358240.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 350\u00b0F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.",
+        "Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).",
+        "Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.",
+        "Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature."
+    ],
+    "ingredients": [
+        "1 1/4 cups all purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "2 very ripe large bananas, peeled",
+        "1/2 cup sour cream",
+        "1 1/2 teaspoons vanilla extract",
+        "3/4 cup sugar",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1 large egg",
+        "1 large egg yolk",
+        "1 1/2 cups powdered sugar",
+        "1 8-ounce package cream cheese, room temperature",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)",
+        "Chopped lightly salted roasted peanuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Egg",
+        "Breakfast",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Cream Cheese",
+        "Banana",
+        "Peanut",
+        "Birthday",
+        "Party",
+        "Sour Cream",
+        "Peanut Butter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Cupcakes with Peanut Butter Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-cupcakes-with-peanut-butter-frosting-358240"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-daiquiri-200168.json b/serverless-fleets/data/input/inferencing/recipes/banana-daiquiri-200168.json
new file mode 100644
index 000000000..9021b6874
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-daiquiri-200168.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine all ingredients in an electric blender and blend at high speed until smooth. Pour into a large saucer champagne or similar glass."
+    ],
+    "ingredients": [
+        "2 ounces light rum",
+        "1/2 ounce banana liqueur",
+        "1/2 ounce lime juice",
+        "1/2 small banana, peeled and coarsely chopped",
+        "1/2 cup crushed ice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Rum",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lime",
+        "Banana",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Banana Daiquiri",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-daiquiri-200168"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-daiquiri-201167.json b/serverless-fleets/data/input/inferencing/recipes/banana-daiquiri-201167.json
new file mode 100644
index 000000000..c2cc6a67f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-daiquiri-201167.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Stir sugar and water in small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Cool sugar syrup.",
+        "Transfer syrup to blender. Add ice, bananas, rum, and lime juice; blend until smooth. Pour into 2 glasses.",
+        "Garnish rims of glasses with pineapple wedges and cherries, if desired."
+    ],
+    "ingredients": [
+        "1/4 cup sugar",
+        "1/4 cup water",
+        "1 1/2 cups ice cubes (about 12)",
+        "1 1/2 large bananas, peeled, sliced",
+        "6 tablespoons white rum",
+        "2 tablespoons fresh lime juice",
+        "Optional garnishes: pineapple wedges, maraschino cherries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Rum",
+        "Alcoholic",
+        "Lime",
+        "Banana",
+        "Summer",
+        "Drink"
+    ],
+    "title": "Banana Daiquiri",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-daiquiri-201167"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-date-bars.json b/serverless-fleets/data/input/inferencing/recipes/banana-date-bars.json
new file mode 100644
index 000000000..6d7582e50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-date-bars.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease  a 9x13 inch baking pan.",
+        "In a large bowl, cream margarine and sugar. Gradually mix in eggs and vanilla. Stir in bananas. Sift together the flour, baking powder, baking soda, and salt. Stir into the sugar mixture. Finally, fold in dates and chopped almonds.",
+        "Spread batter evenly into prepared baking pan. Bake in preheated oven for 30 to 35 minutes.",
+        "While the bars are baking, You can make the lemon icing. In a small bowl, Mix together salt and confectioners sugar. Stir in soft butter, lemon juice, and vanilla. Beat until smooth.",
+        "When bars are cool, spread the lemon icing over the top and cut into squares. Mmmm Mmmmm!"
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 1/2 cups white sugar",
+        "2 egg",
+        "1 teaspoon vanilla extract",
+        "2 cups sliced bananas",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup dates, pitted and chopped",
+        "1/2 cup chopped almonds",
+        "1/4 cup butter, softened",
+        "1/8 teaspoon salt",
+        "2 tablespoons lemon juice",
+        "1/2 teaspoon vanilla extract",
+        "1 1/2 cups confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Date Bars",
+    "url": "http://allrecipes.com/recipe/11506/banana-date-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-date-flaxseed-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-date-flaxseed-bread.json
new file mode 100644
index 000000000..e7f734a18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-date-flaxseed-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside.",
+        "In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.",
+        "Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1280&h=670&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F20446.jpg",
+    "ingredients": [
+        "\u00bd cup flax seed",
+        "3  bananas, mashed",
+        "\u00bc cup vegetable oil",
+        "\u00bd cup white sugar",
+        "2  eggs",
+        "1\u2009\u00bd cups all-purpose flour",
+        "\u00bd teaspoon baking powder",
+        "\u00bd teaspoon baking soda",
+        "\u00bd teaspoon salt",
+        "\u00bc cup flax seed",
+        "\u00bd cup chopped pitted dates"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Date Flaxseed Bread",
+    "url": "http://allrecipes.com/recipe/21619/banana-date-flaxseed-bread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-date-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-date-muffins.json
new file mode 100644
index 000000000..140477518
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-date-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners.  Sift together the flour, baking powder, cinnamon and salt; set aside.",
+        "In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.",
+        "Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan."
+    ],
+    "ingredients": [
+        "2 1/8 cups all-purpose flour",
+        "2 tablespoons baking powder",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 cup sugar",
+        "1/2 cup reduced-calorie margarine",
+        "1 egg",
+        "3 medium ripe bananas, mashed",
+        "1 1/2 teaspoons vanilla extract",
+        "3/4 cup bran flakes cereal",
+        "12 dates, pitted and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-Date Muffins",
+    "url": "http://allrecipes.com/recipe/58369/banana-date-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-dogs.json b/serverless-fleets/data/input/inferencing/recipes/banana-dogs.json
new file mode 100644
index 000000000..54b35c1e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-dogs.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Spread 1 tablespoon of peanut butter onto each hot dog bun. Place a banana into each one as if it were a hot dog. Squeeze jelly over the banana from a squeeze bottle, or spread over the peanut butter. Sprinkle with raisins, if using."
+    ],
+    "ingredients": [
+        "2 tablespoons peanut butter",
+        "2 whole wheat hot dog buns",
+        "2 bananas",
+        "2 tablespoons raspberry jelly",
+        "1 tablespoon raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Dogs",
+    "url": "http://allrecipes.com/recipe/60011/banana-dogs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-drops.json b/serverless-fleets/data/input/inferencing/recipes/banana-drops.json
new file mode 100644
index 000000000..7c2b0948e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-drops.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.",
+        "In a medium size mixing bowl, sift together flour, baking soda and salt. In a separate small bowl, combine 2 tablespoons brown sugar with cinnamon, set aside.",
+        "In a medium size mixing bowl, beat together 3/4 cup brown sugar with the butter or margarine, vanilla and banana extract until the mixture is light in texture. Beat in the eggs. Mix in the banana. Slowly mix the flour mixture into the egg, banana and sugar mixture. Fold in nuts. Drop the dough by teaspoonful onto the prepared cookie sheet. Sprinkle the cookies with the mixture of brown sugar and cinnamon prepared earlier.",
+        "Bake 8 to 10 minutes, until lightly browned."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "7/8 cup brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1/2 cup butter",
+        "1/4 teaspoon vanilla extract",
+        "1/4 teaspoon banana extract",
+        "2 eggs",
+        "3 ripe bananas, mashed",
+        "1/3 cup chopped walnuts, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Drops",
+    "url": "http://allrecipes.com/recipe/11471/banana-drops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-dulce-de-leche-pie-banana-car.json b/serverless-fleets/data/input/inferencing/recipes/banana-dulce-de-leche-pie-banana-car.json
new file mode 100644
index 000000000..2689c9b4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-dulce-de-leche-pie-banana-car.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.",
+        "Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.",
+        "Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.",
+        "Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/103272.jpg",
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 cup graham cracker crumbs",
+        "1/2 cup butter, melted",
+        "4 bananas",
+        "1 1/2 cups whipping cream",
+        "2 tablespoons confectioners' sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-Dulce de Leche Pie (Banana-Caramel Pie)",
+    "url": "http://allrecipes.com/recipe/146467/banana-dulce-de-leche-pie-banana-car/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-egg-waffles.json b/serverless-fleets/data/input/inferencing/recipes/banana-egg-waffles.json
new file mode 100644
index 000000000..099e950b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-egg-waffles.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat a waffle iron according to manufacturer's instructions and prepare surfaces with cooking spray.",
+        "Whisk eggs, bananas, and vanilla extract together in a large bowl until smooth. Stir peanut butter into the egg mixture until smooth. Fold oats and chocolate chips through the egg mixture.",
+        "Cook batter on waffle iron according to manufacturer's instructions until golden brown, about 3 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "6 eggs, beaten",
+        "3 bananas, mashed",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup peanut butter, melted",
+        "1 cup oats (optional)",
+        "1/2 cup chocolate chips (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Egg Waffles",
+    "url": "http://allrecipes.com/recipe/235675/banana-egg-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-empanadas.json b/serverless-fleets/data/input/inferencing/recipes/banana-empanadas.json
new file mode 100644
index 000000000..35e600f51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-empanadas.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Soak raisins in hot water for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C).",
+        "In a large bowl, mix together the flour and salt. Mix in shortening using a fork, until the entire mixture is in pea-sized pellets. Stir in yogurt, and just enough of the 1/2 cup of cold water to hold it together in a dough.",
+        "Roll out dough to a square 1/8 inch in thickness. Use a knife to cut into four 8x8 inch squares. Don't worry if they aren't perfect. Drain the raisins, and mix with the cinnamon and chopped bananas. Spoon some of the banana mixture onto half of each square, leaving at least 1/2 inch of dough exposed at the edge to seal the edges. Fold the dough over the fruit, and pinch the edges together. Make sure that they are secure.  I like to roll the excess dough up around the edges and then pinch it until it's thin again.  You'll want to have about a 1/2 inch closure in the end.  You can trim the edges a bit to make them more aesthetically pleasing. Place empanadas on a baking sheet. Whisk together 1 tablespoon of cold water and egg white; brush over the tops.",
+        "Bake for 30 minutes in the preheated oven, or until golden brown."
+    ],
+    "ingredients": [
+        "1/4 cup raisins",
+        "2 1/2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "3/4 cup shortening",
+        "2 tablespoons plain yogurt",
+        "1/2 cup cold water",
+        "4 large ripe bananas, coarsely chopped",
+        "1/2 teaspoon ground cinnamon, or to taste",
+        "1 tablespoon cold water",
+        "1 egg white"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Empanadas",
+    "url": "http://allrecipes.com/recipe/87880/banana-empanadas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-espresso-bread-pudding-235988.json b/serverless-fleets/data/input/inferencing/recipes/banana-espresso-bread-pudding-235988.json
new file mode 100644
index 000000000..36a031811
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-espresso-bread-pudding-235988.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 325\u00b0F.",
+        "Arrange bread in 2 layers in a 2-quart (8-inch square) baking dish.",
+        "Whisk together half-and-half, yolks, 3/4 cup sugar, and espresso powder, then pour over bread and soak 10 minutes.",
+        "Cook bananas in butter in a 12-inch heavy skillet over moderate heat, turning over once, until golden brown, about 6 minutes total. Lay bananas, cut sides up, over bread and sprinkle evenly with remaining tablespoon sugar. Bake, uncovered, until custard is set, 50 minutes to 1 hour. Serve warm."
+    ],
+    "ingredients": [
+        "16 (1/2-inch-thick) slices day-old baguette",
+        "3 cups half-and-half",
+        "6 large egg yolks",
+        "3/4 cup plus 1 tablespoon sugar",
+        "3 tablespoons instant-espresso powder",
+        "3 firm-ripe bananas, halved crosswise, then halved lengthwise",
+        "1 1/2 tablespoons unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Coffee",
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Banana",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Espresso Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-espresso-bread-pudding-235988"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-flan-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-flan-cake.json
new file mode 100644
index 000000000..aee54fe88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-flan-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt(R)) with cooking spray. Pour 11 ounces caramel topping into prepared pan. Spray a sheet of aluminum foil with cooking spray.",
+        "Beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan.",
+        "Beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. Cover fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set fluted tube pan into a large baking dish and fill baking dish with about 2 inches of water, creating a water bath.",
+        "Bake in the preheated oven for 2 hours. Remove fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish. The caramel topping should flow down the sides of cake.",
+        "Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (12 ounce) jar caramel topping, divided",
+        "Cake:",
+        "1 (18.25 ounce) package spice cake mix",
+        "3 eggs",
+        "1/3 cup vegetable oil",
+        "1/3 cup water",
+        "1 cup mashed banana",
+        "1/2 teaspoon almond extract",
+        "Flan:",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (12 fluid ounce) can evaporated milk",
+        "5 eggs",
+        "1/2 cup milk",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Flan Cake",
+    "url": "http://allrecipes.com/recipe/241838/banana-flan-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-flavored-jam.json b/serverless-fleets/data/input/inferencing/recipes/banana-flavored-jam.json
new file mode 100644
index 000000000..f63a161bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-flavored-jam.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine all ingredients in a blender and puree until smooth.  Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened.  Serve warm over pancakes or cool and serve as a jam."
+    ],
+    "ingredients": [
+        "4 cups mashed ripe bananas",
+        "1/3 cup fresh lemon juice",
+        "2 tablespoons brown sugar",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Flavored Jam",
+    "url": "http://allrecipes.com/recipe/24347/banana-flavored-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-flip.json b/serverless-fleets/data/input/inferencing/recipes/banana-flip.json
new file mode 100644
index 000000000..a7d540d69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-flip.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a blender, combine banana, milk, chocolate drink mix and sugar. Blend until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 banana",
+        "1 3/4 cups milk",
+        "3 tablespoons powdered chocolate drink mix",
+        "2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Flip",
+    "url": "http://allrecipes.com/recipe/32630/banana-flip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-foster-steel-cut-oats.json b/serverless-fleets/data/input/inferencing/recipes/banana-foster-steel-cut-oats.json
new file mode 100644
index 000000000..8e859829d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-foster-steel-cut-oats.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring water to a boil in a saucepan. Stir in oats; cook until tender, 10 to 20 minutes. Stir heavy cream, brown sugar, butter, and cinnamon into the oats; simmer for 5 minutes. Add diced banana and walnuts; cook for 1 to 2 minutes more.",
+        "Remove oats from heat and stir in vanilla extract. Serve in bowls topped with sliced banana."
+    ],
+    "ingredients": [
+        "3 1/2 cups water",
+        "1 cup steel-cut oats",
+        "1/4 cup heavy whipping cream",
+        "1/4 cup brown sugar, or more to taste",
+        "2 tablespoons butter",
+        "1 teaspoon ground cinnamon",
+        "1 banana, diced",
+        "1/2 cup chopped walnuts (optional)",
+        "1 teaspoon vanilla extract",
+        "1 banana, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Foster Steel-Cut Oats",
+    "url": "http://allrecipes.com/recipe/256656/banana-foster-steel-cut-oats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-frittata.json b/serverless-fleets/data/input/inferencing/recipes/banana-frittata.json
new file mode 100644
index 000000000..f6766e4c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-frittata.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas.",
+        "Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown, turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1 pinch salt",
+        "2 tablespoons white sugar",
+        "1/4 cup milk",
+        "2 eggs",
+        "2 large bananas, sliced",
+        "2 tablespoons vegetable oil",
+        "1/2 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Frittata",
+    "url": "http://allrecipes.com/recipe/24210/banana-frittata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-fritters-104781.json b/serverless-fleets/data/input/inferencing/recipes/banana-fritters-104781.json
new file mode 100644
index 000000000..78f5ff85d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-fritters-104781.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees. Mix the eggs, milk, brown sugar, flour, and baking soda together in a medium-sized bowl. Add the banana slices a few at a time, coating them well with the batter.",
+        "With a long slotted spoon remove the banana slices a few at a time and place them into the oil. Fry the bananas for 2 to 3 minutes, until lightly browned, turning them once. Drain them on paper towels and transfer them to a serving platter. Repeat the process until all of the bananas have been fried. Sprinkle them with the confectioners' sugar and serve warm."
+    ],
+    "ingredients": [
+        "Peanut oil for frying",
+        "2 eggs lightly beaten",
+        "1/2 cup cold milk",
+        "3 tablespoons light brown sugar",
+        "1 cup flour",
+        "Pinch of baking soda",
+        "4 ripe bananas, sliced diagonally into 1/4-inch pieces",
+        "2 tablespoons confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Fry",
+        "Kid-Friendly",
+        "Banana"
+    ],
+    "title": "Banana Fritters",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-fritters-104781"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-fritters-15737.json b/serverless-fleets/data/input/inferencing/recipes/banana-fritters-15737.json
new file mode 100644
index 000000000..732b5f477
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-fritters-15737.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Peel bananas and cut crosswise into 1 1/2-inch pieces. In a bowl cover bananas with rum. Macerate bananas at room temperature 30 minutes.",
+        "While bananas are macerating, in a shallow bowl lightly beat egg. In a plastic bag finely crush cornflakes with a rolling pin and transfer to a large shallow bowl.",
+        "In a deep 12-inch skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375\u00b0F. While oil is heating, carefully remove bananas from rum, reserving rum for another use. Working in small batches, dip bananas in egg to coat, letting excess drip off, and roll in cornflakes, knocking off excess. Arrange bananas as coated on a wax-paper- lined tray.",
+        "With a slotted spoon gently lower half of bananas into oil and fry, turning them occasionally, until golden brown, 1 to 2 minutes. Transfer bananas as fried with slotted spoon to paper towels to drain and fry remaining bananas in same manner."
+    ],
+    "ingredients": [
+        "4 firm bananas",
+        "1 1/2 cups light rum",
+        "1 large egg",
+        "4 cups cornflakes",
+        "about 5 cups vegetable oil for deep-frying"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Side",
+        "Fry",
+        "Kid-Friendly",
+        "Banana",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Fritters",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-fritters-15737"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-fritters-iii.json b/serverless-fleets/data/input/inferencing/recipes/banana-fritters-iii.json
new file mode 100644
index 000000000..e3909eb0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-fritters-iii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat oil in deep-fryer to 375 degrees F (190 degrees C).",
+        "In a large bowl, mix flour, baking powder and salt.",
+        "In a medium bowl, mix egg, milk and canola oil. Stir into the flour mixture. Mix in bananas and lemon juice. When thoroughly mixed, form mixture into about 10 balls.",
+        "In batches, fry balls in the prepared oil 5 minutes, or until lightly browned. Drain on paper towels, and sprinkle with confectioners' sugar."
+    ],
+    "ingredients": [
+        "2 quarts oil for frying",
+        "1 cup all-purpose flour",
+        "1 1/4 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1 egg, beaten",
+        "2 cups milk",
+        "2 teaspoons canola oil",
+        "3 bananas, mashed",
+        "1 tablespoon lemon juice",
+        "2 tablespoons confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Fritters III",
+    "url": "http://allrecipes.com/recipe/38434/banana-fritters-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-fritters.json b/serverless-fleets/data/input/inferencing/recipes/banana-fritters.json
new file mode 100644
index 000000000..b312bd2be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-fritters.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.",
+        "Heat the oil in a large skillet to 365 degrees F (180 degrees C).",
+        "Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm."
+    ],
+    "ingredients": [
+        "1/2 cup milk",
+        "2 bananas, mashed",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "3 teaspoons baking powder",
+        "2 eggs, beaten",
+        "1 tablespoon margarine, melted",
+        "1 quart vegetable oil for frying",
+        "1/2 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Fritters",
+    "url": "http://allrecipes.com/recipe/20490/banana-fritters/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-fruit-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-fruit-smoothie.json
new file mode 100644
index 000000000..7e4eda5b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-fruit-smoothie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a blender, combine pineapple juice, bananas, honey and ice. Blend until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 cup pineapple juice",
+        "3 bananas, sliced",
+        "1 tablespoon honey",
+        "2 cups ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Fruit Smoothie",
+    "url": "http://allrecipes.com/recipe/32513/banana-fruit-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-ginger-trifles-12204.json b/serverless-fleets/data/input/inferencing/recipes/banana-ginger-trifles-12204.json
new file mode 100644
index 000000000..71a5d38b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-ginger-trifles-12204.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a bowl whisk together sugar and cornstarch and whisk in eggs and a pinch of salt until combined well. In a heavy saucepan heat milk and cream just to a boil. Add milk mixture to egg mixture in a slow stream, whisking, and transfer to pan. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking, 1 minute. Stir in chopped ginger and cool custard completely, stirring occasionally to prevent a skin from forming. Custard may be made 3 days ahead and chilled, covered.",
+        "Peel 1 banana and cut into 1/8-inch slices. Lightly brush slices with lemon juice to prevent discoloration. Into a 1-cup stemmed glass, spoon 1/4 cup custard and sprinkle evenly with about 2 1/2 tablespoons cookies crumbs. Drizzle 1 1/2 teaspoons liqueur over crumbs. Arrange some banana slices decoratively around inside of glass, pressing lightly to make adhere, and layer remaining banana slices on crumbs. Sprinkle about 2 1/2 tablespoons cookie crumbs evenly over bananas and drizzle with 1 1/2 teaspoons liqueur. Top crumbs with about 1/4 cup custard and some ginger pieces. Make 3 more trifles in the same manner with remaining bananas, lemon juice, custard, cookie crumbs, liqueur, and ginger pieces. Chill trifles, covered loosely with plastic wrap, at least 3 hours and up to 1 day."
+    ],
+    "ingredients": [
+        "1/2 cup sugar",
+        "2 1/2 teaspoon cornstarch",
+        "2 large eggs",
+        "1 1/4 cups milk",
+        "1/2 cup heavy cream",
+        "3 tablespoons crystallized ginger, chopped fine",
+        "4 firm-ripe bananas",
+        "juice of 1/2 lemon",
+        "20 chocolate wafer cookies, crumbled coarse (about 1/3 cups)",
+        "1/4 cup banana liqueur",
+        "Garnish: crystallized ginger pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Ginger",
+        "Dessert",
+        "Banana",
+        "Spring",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Ginger Trifles",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-ginger-trifles-12204"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-gratins-109046.json b/serverless-fleets/data/input/inferencing/recipes/banana-gratins-109046.json
new file mode 100644
index 000000000..df02d64ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-gratins-109046.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat broiler. Divide bananas among gratin dishes. Stir together sour cream and vanilla in a bowl, then spoon over bananas, covering them and smoothing tops. Sprinkle each gratin with 1 tablespoon sugar and broil on a baking sheet 3 to 5 inches from heat until sugar is melted but not caramelized, about 3 minutes."
+    ],
+    "ingredients": [
+        "2 firm-ripe bananas, thinly sliced crosswise",
+        "1 cup sour cream",
+        "2 teaspoons vanilla",
+        "1/4 cup turbinado sugar such as Sugar in the Raw",
+        "Special equipment: 4 (6- by 4-inch) gratin dishes or 1 (1- to 1 1/2-qt) gratin dish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Fruit",
+        "Dessert",
+        "Broil",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Casserole/Gratin",
+        "Banana",
+        "Vanilla",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Banana Gratins",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-gratins-109046"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-gravy.json b/serverless-fleets/data/input/inferencing/recipes/banana-gravy.json
new file mode 100644
index 000000000..248cf0b1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-gravy.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine bananas and milk in a saucepan over low heat; cook and stir to desired level of chunkiness or smoothness, about 10 minutes. Remove from heat; stir in sugar and cinnamon."
+    ],
+    "ingredients": [
+        "2 ripe bananas, sliced",
+        "1/2 cup milk",
+        "2 teaspoons white sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Gravy",
+    "url": "http://allrecipes.com/recipe/254855/banana-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-hemp-seed-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-hemp-seed-smoothie.json
new file mode 100644
index 000000000..a4411bbc7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-hemp-seed-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Layer bananas, peach slices, almond butter, and hemp seeds in a blender; pour in water. Cover and blend until smooth."
+    ],
+    "ingredients": [
+        "2 bananas",
+        "1 cup frozen peach slices",
+        "2 tablespoons almond butter",
+        "1 tablespoon hemp seeds",
+        "2 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Hemp Seed Smoothie",
+    "url": "http://allrecipes.com/recipe/244849/banana-hemp-seed-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-honey-yogurt-ice.json b/serverless-fleets/data/input/inferencing/recipes/banana-honey-yogurt-ice.json
new file mode 100644
index 000000000..5915e7770
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-honey-yogurt-ice.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place bananas, yogurt, lemon juice, honey, and cinnamon into a blender. Puree until smooth, then pour into a freezer-safe container. Freeze until nearly solid, then scrape back into blender, and puree again until smooth. Return to freezer, and freeze until solid."
+    ],
+    "ingredients": [
+        "4 bananas, sliced",
+        "1 1/4 cups Greek yogurt",
+        "1 tablespoon lemon juice",
+        "2 tablespoons honey",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Honey Yogurt Ice",
+    "url": "http://allrecipes.com/recipe/109118/banana-honey-yogurt-ice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-ice-cream-shake.json b/serverless-fleets/data/input/inferencing/recipes/banana-ice-cream-shake.json
new file mode 100644
index 000000000..3ba0a4cdc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-ice-cream-shake.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 banana, peeled and chopped",
+        "2 scoops vanilla ice cream",
+        "1 cup milk",
+        "2 egg white",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Ice Cream Shake",
+    "url": "http://allrecipes.com/recipe/32634/banana-ice-cream-shake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-ice-cream-topping.json b/serverless-fleets/data/input/inferencing/recipes/banana-ice-cream-topping.json
new file mode 100644
index 000000000..e162f6a9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-ice-cream-topping.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place bananas in a saucepan over high heat; cook and stir until bananas become a chunky paste, about 5 minutes. Turn temperature down to medium, and mix brown sugar, milk, cinnamon, and vanilla extract into saucepan. Stir until all ingredients are well combined, about 5 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3683720.jpg",
+    "ingredients": [
+        "2 bananas, sliced into 1/4-inch pieces",
+        "1 tablespoon brown sugar",
+        "1 tablespoon milk",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Ice Cream Topping",
+    "url": "http://allrecipes.com/recipe/254175/banana-ice-cream-topping/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/banana-ice-cream.json
new file mode 100644
index 000000000..4f92d306d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-ice-cream.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.",
+        "When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture."
+    ],
+    "ingredients": [
+        "2 cups skim milk",
+        "1/2 (12 fluid ounce) can evaporated milk",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "2 bananas, mashed",
+        "1/2 cup golden raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Ice Cream",
+    "url": "http://allrecipes.com/recipe/83242/banana-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-juice.json b/serverless-fleets/data/input/inferencing/recipes/banana-juice.json
new file mode 100644
index 000000000..823837f94
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-juice.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Blend milk, bananas, pistachios, and honey in a blender until smooth and frothy, about 2 minutes."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "2 large ripe bananas",
+        "2 tablespoons slivered shelled pistachios",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Juice",
+    "url": "http://allrecipes.com/recipe/231608/banana-juice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-kiwi-strawberry-tart.json b/serverless-fleets/data/input/inferencing/recipes/banana-kiwi-strawberry-tart.json
new file mode 100644
index 000000000..0c221630d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-kiwi-strawberry-tart.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a bowl, sift together the flour, light brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened. Pat into a round, and wrap in plastic. Refrigerate for 30 minutes.",
+        "In the top half of a double boiler, heat the milk until it begins to bubble. In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk. Whisk the egg white mixture into the remaining hot milk . Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and stir in the vanilla. Cool to room temperature.",
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.",
+        "On a floured surface, roll the tart dough out to 1/4 inch thickness. Press the chilled dough into the prepared tart pan. Trim the edges, and pierce the bottom with a fork. Bake 15 to 18 minutes in the preheated oven, until golden brown. Remove to a wire rack, and cool completely.",
+        "Spoon the filling mixture into the crust. Bake 18 to 20 minutes in the preheated oven. Cool to room temperature on a wire rack. Refrigerate 8 hours. Arrange banana, kiwi, and strawberry slices over the filling just before serving."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1 tablespoon light brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon salt",
+        "2 tablespoons unsalted butter",
+        "1 1/2 tablespoons ice water",
+        "1 cup skim milk",
+        "3 egg whites",
+        "2 tablespoons white sugar",
+        "1/4 teaspoon vanilla extract",
+        "1 bananas, peeled and sliced",
+        "1 kiwi, peeled and sliced",
+        "1 cup sliced fresh strawberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Kiwi Strawberry Tart",
+    "url": "http://allrecipes.com/recipe/35986/banana-kiwi-strawberry-tart/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-lassi.json b/serverless-fleets/data/input/inferencing/recipes/banana-lassi.json
new file mode 100644
index 000000000..c5fbec5f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-lassi.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend bananas, yogurt, milk, ice cubes, and sugar together in a blender until smooth."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1234501.jpg",
+    "ingredients": [
+        "2 over-ripe bananas, broken into chunks",
+        "1 1/4 cups thick plain yogurt",
+        "1/3 cup milk, or more to taste",
+        "2 ice cubes",
+        "2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Lassi",
+    "url": "http://allrecipes.com/recipe/238362/banana-lassi/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-2293.json b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-2293.json
new file mode 100644
index 000000000..9a2c7ee65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-2293.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides; dust pans with flour. Combine 1 1/2 cups sugar, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Divide batter equally between prepared pans.",
+        "Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn cakes out onto racks and cool completely.",
+        "Beat cream cheese and butter in large bowl until smooth. Add powdered sugar and blend well.",
+        "Place 1 cake layer on platter. Spread 2/3 cups frosting over. Top with second cake layer. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and refrigerate.) Garnish top of cake with banana slices, if desired, and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups sugar",
+        "1 cup mashed ripe bananas",
+        "1/2 cup vegetable oil",
+        "2 large eggs",
+        "1/4 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "2 cups all purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "16 ounces cream cheese, room temperature",
+        "1/4 cup (1/2 stick) unsalted butter, room temperature",
+        "1 1/2 cups powdered sugar",
+        "Fresh banana slices (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Banana",
+        "Summer",
+        "Oregon"
+    ],
+    "title": "Banana Layer Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-layer-cake-2293"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-with-caramel-cream-and-pecans-233719.json b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-with-caramel-cream-and-pecans-233719.json
new file mode 100644
index 000000000..d804d0332
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-with-caramel-cream-and-pecans-233719.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).",
+        "Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)",
+        "Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218\u00b0F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.",
+        "Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.",
+        "Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.",
+        "Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)"
+    ],
+    "ingredients": [
+        "2 1/2 cups all purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon (generous) fine sea salt",
+        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
+        "2 1/2 cups sugar, divided",
+        "6 large eggs",
+        "1 cup plus 2 tablespoons buttermilk",
+        "2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups)",
+        "1 1/2 cups (packed) golden brown sugar",
+        "1 small ripe banana, peeled, cut into 1-inch pieces",
+        "3 tablespoons unsalted butter, room temperature",
+        "3 3/4 cups chilled heavy whipping cream, divided",
+        "4 1/2 teaspoons fresh lime juice, divided",
+        "4 1/2 teaspoons dark rum, divided",
+        "Sea Salt-Roasted Pecans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Rum",
+        "Blender",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Lime",
+        "Banana",
+        "Pecan",
+        "Fall",
+        "Spring",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Layer Cake with Caramel Cream and Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-layer-cake-with-caramel-cream-and-pecans-233719"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-with-cream-cheese-frosting-4694.json b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-with-cream-cheese-frosting-4694.json
new file mode 100644
index 000000000..509aba288
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-with-cream-cheese-frosting-4694.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.",
+        "Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.",
+        "Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.",
+        "Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)"
+    ],
+    "ingredients": [
+        "2 1/4 cups cake flour",
+        "3/4 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon plus pinch of salt",
+        "1 cup mashed ripe bananas (about 2 large)",
+        "1/4 cup buttermilk",
+        "1 teaspoon plus 1 tablespoon vanilla extract",
+        "1 1/2 cups (3 sticks) unsalted butter, room temperature",
+        "1 1/3 cups sugar",
+        "2 large eggs",
+        "2 8-ounce packages cream cheese, room temperature",
+        "1 1/2 cups powdered sugar",
+        "2 large bananas, peeled, sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Cheese",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Banana",
+        "Birthday",
+        "Family Reunion",
+        "Shower",
+        "Party",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Layer Cake with Cream Cheese Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-layer-cake-with-cream-cheese-frosting-4694"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-with-white-chocolate-cream-cheese-frosting-and-walnuts-107330.json b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-with-white-chocolate-cream-cheese-frosting-and-walnuts-107330.json
new file mode 100644
index 000000000..9bc6df707
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake-with-white-chocolate-cream-cheese-frosting-and-walnuts-107330.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.",
+        "Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.",
+        "Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.",
+        "Slice remaining banana; arrange slices atop cake and serve."
+    ],
+    "ingredients": [
+        "2 6.4-ounce packages banana muffin mix",
+        "1 cup mashed ripe bananas (about 2)",
+        "2 large eggs",
+        "3 tablespoons vegetable oil",
+        "2/3 cup whole milk",
+        "2 large egg whites",
+        "2 tablespoons sugar",
+        "6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped",
+        "12 ounces cream cheese, room temperature",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "3/4 cup powdered sugar",
+        "2 1/4 teaspoons vanilla extract",
+        "3/4 teaspoon fresh lemon juice",
+        "3 ripe bananas",
+        "1 cup walnuts (4 ounces), toasted, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Chocolate",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Banana",
+        "Walnut",
+        "Fall",
+        "Kansas City",
+        "Missouri"
+    ],
+    "title": "Banana Layer Cake with White Chocolate-Cream Cheese Frosting and Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-layer-cake-with-white-chocolate-cream-cheese-frosting-and-walnuts-107330"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake.json
new file mode 100644
index 000000000..e97e2e7c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-layer-cake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.",
+        "In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time.  Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.",
+        "In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.",
+        "Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake.",
+        "To make the Caramel Frosting:  In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 1/2 cups white sugar",
+        "2 egg yolks",
+        "1 teaspoon baking soda",
+        "1/3 cup buttermilk",
+        "2 cups all-purpose flour",
+        "3 large ripe bananas, mashed",
+        "1 cup chopped pecans",
+        "2 egg whites",
+        "1 1/4 cups white sugar",
+        "3/4 cup packed brown sugar",
+        "1 cup evaporated milk",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Layer Cake",
+    "url": "http://allrecipes.com/recipe/22264/banana-layer-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-loaf-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-loaf-cake-i.json
new file mode 100644
index 000000000..0edb80935
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-loaf-cake-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.",
+        "Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.",
+        "Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 cup white sugar",
+        "1/4 cup butter, softened",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1 egg",
+        "3 very ripe bananas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Loaf Cake I",
+    "url": "http://allrecipes.com/recipe/8301/banana-loaf-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-loaf-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-loaf-cake-ii.json
new file mode 100644
index 000000000..d9c2272b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-loaf-cake-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.",
+        "In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. Fold in the chopped nuts. Pour evenly into the prepared pans.",
+        "Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 15 minutes before removing to cool completely on wire racks."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (3.5 ounce) package instant banana pudding mix",
+        "1/2 cup mashed banana",
+        "4 eggs",
+        "1 cup water",
+        "1/4 cup vegetable oil",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Loaf Cake II",
+    "url": "http://allrecipes.com/recipe/17585/banana-loaf-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-loaf.json b/serverless-fleets/data/input/inferencing/recipes/banana-loaf.json
new file mode 100644
index 000000000..ee8571e06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-loaf.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.",
+        "In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.",
+        "Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "2 eggs",
+        "3 ripe bananas, mashed",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Loaf",
+    "url": "http://allrecipes.com/recipe/20739/banana-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-lumpia.json b/serverless-fleets/data/input/inferencing/recipes/banana-lumpia.json
new file mode 100644
index 000000000..65aa54f44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-lumpia.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers.",
+        "Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling."
+    ],
+    "ingredients": [
+        "oil for deep frying",
+        "1/4 cup brown sugar, or as needed",
+        "6 large bananas, halved crosswise and then lengthwise",
+        "24 lumpia wrappers, defrosted",
+        "1 tablespoon water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Lumpia",
+    "url": "http://allrecipes.com/recipe/241519/banana-lumpia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-macadamia-nut-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-macadamia-nut-bread.json
new file mode 100644
index 000000000..6c1695e22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-macadamia-nut-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place ingredient in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer."
+    ],
+    "ingredients": [
+        "2/3 cup warm water (110 degrees F/45 degrees C)",
+        "3/4 cup mashed bananas",
+        "2 tablespoons margarine, softened",
+        "1 egg",
+        "3 1/4 cups bread flour",
+        "3 tablespoons white sugar",
+        "1 1/4 teaspoons salt",
+        "2 3/4 teaspoons active dry yeast",
+        "1/2 cup chopped macadamia nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Macadamia Nut Bread",
+    "url": "http://allrecipes.com/recipe/7090/banana-macadamia-nut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-macadamia-nut-muffins-2050.json b/serverless-fleets/data/input/inferencing/recipes/banana-macadamia-nut-muffins-2050.json
new file mode 100644
index 000000000..c1966ee70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-macadamia-nut-muffins-2050.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool."
+    ],
+    "ingredients": [
+        "1 1/2 cups unbleached all purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground nutmeg",
+        "1 1/4 cups mashed ripe bananas (about 3 large)",
+        "1/2 cup sugar",
+        "1/4 cup firmly packed dark brown sugar",
+        "1/2 cup (1 stick) unsalted butter, melted",
+        "1/4 cup milk",
+        "1 large egg",
+        "1 cup unsalted macadamia nuts, toasted, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Fruit",
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Back to School",
+        "Banana",
+        "Macadamia Nut",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana-Macadamia Nut Muffins",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-macadamia-nut-muffins-2050"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-macadamia-pancakes-with-orange-butter-107456.json b/serverless-fleets/data/input/inferencing/recipes/banana-macadamia-pancakes-with-orange-butter-107456.json
new file mode 100644
index 000000000..e0b2bbf46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-macadamia-pancakes-with-orange-butter-107456.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Stir together all orange butter ingredients in a small bowl until combined well.",
+        "Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)",
+        "Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter."
+    ],
+    "ingredients": [
+        "1/2 stick (1/4 cup) unsalted butter, softened",
+        "1/2 teaspoon finely grated fresh orange zest",
+        "1 1/2 teaspoons fresh orange juice",
+        "1/8 teaspoon salt",
+        "1 1/2 cups all-purpose flour",
+        "3 tablespoons sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 1/2 cups well-shaken buttermilk",
+        "3 tablespoons unsalted butter, melted",
+        "2 large eggs",
+        "1 teaspoon vanilla",
+        "1 ripe large banana",
+        "1/2 cup salted roasted macadamia nuts (2 1/2 oz), chopped",
+        "Accompaniment: maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Citrus",
+        "Fruit",
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Orange",
+        "Banana",
+        "Macadamia Nut",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Banana Macadamia Pancakes with Orange Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-macadamia-pancakes-with-orange-butter-107456"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-mallow-pie.json b/serverless-fleets/data/input/inferencing/recipes/banana-mallow-pie.json
new file mode 100644
index 000000000..a37526678
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-mallow-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended.",
+        "Place banana slices in crust; cover with pudding mixture.",
+        "Refrigerate at least 1 hour. Cut into 8 slices to serve. Store leftover pie in refrigerator."
+    ],
+    "ingredients": [
+        "1 3/4 cups cold milk",
+        "1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling",
+        "2 cups JET-PUFFED Miniature Marshmallows",
+        "1 cup thawed COOL WHIP Whipped Topping",
+        "2 medium bananas, sliced",
+        "1 (6 ounce) HONEY MAID Graham Pie Crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Mallow Pie",
+    "url": "http://allrecipes.com/recipe/153329/banana-mallow-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-mango-muffins-with-lime-glaze.json b/serverless-fleets/data/input/inferencing/recipes/banana-mango-muffins-with-lime-glaze.json
new file mode 100644
index 000000000..c5eedc510
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-mango-muffins-with-lime-glaze.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.",
+        "Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.",
+        "Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and  mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.",
+        "Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins."
+    ],
+    "ingredients": [
+        "1 ripe mango, peeled and pitted",
+        "3 ripe bananas",
+        "2/3 cup brown sugar",
+        "1/2 lime, juiced",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/8 teaspoon ground allspice",
+        "1/2 cup butter, at room temperature",
+        "3 large eggs",
+        "1 cup confectioners' sugar, or as needed",
+        "1 tablespoon water, or as needed",
+        "1 teaspoon lime juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Mango Muffins with Lime Glaze",
+    "url": "http://allrecipes.com/recipe/231312/banana-mango-muffins-with-lime-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-maple-nut-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-maple-nut-bread.json
new file mode 100644
index 000000000..05834b740
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-maple-nut-bread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.",
+        "In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.",
+        "Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean."
+    ],
+    "ingredients": [
+        "2 cups whole wheat flour",
+        "1/4 teaspoon salt",
+        "1/2 cup vegetable oil",
+        "1/2 cup pure maple syrup",
+        "4 eggs, separated",
+        "2 tablespoons milk",
+        "3 bananas, mashed",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Maple Nut Bread",
+    "url": "http://allrecipes.com/recipe/16705/banana-maple-nut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-margaritas.json b/serverless-fleets/data/input/inferencing/recipes/banana-margaritas.json
new file mode 100644
index 000000000..da61e1274
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-margaritas.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.",
+        "In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "6 fluid ounces tequila",
+        "1 (6 ounce) can frozen limeade concentrate",
+        "4 fluid ounces triple sec liqueur",
+        "6 cups ice",
+        "2 bananas",
+        "1/4 cup coarse granulated sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Margaritas",
+    "url": "http://allrecipes.com/recipe/22738/banana-margaritas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-milk-coffee.json b/serverless-fleets/data/input/inferencing/recipes/banana-milk-coffee.json
new file mode 100644
index 000000000..143984c70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-milk-coffee.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine milk, banana, and simple syrup in a blender; blend until very smooth, about 1 minute.",
+        "Fill two 16-ounce glasses with ice cubes. Divide coffee between the glasses. Pour banana milk on top, dividing it evenly between the glasses."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1 very ripe banana",
+        "1 tablespoon simple syrup (optional)",
+        "ice cubes",
+        "1 cup cold brew coffee"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Milk Coffee",
+    "url": "http://allrecipes.com/recipe/255355/banana-milk-coffee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-milkshake.json b/serverless-fleets/data/input/inferencing/recipes/banana-milkshake.json
new file mode 100644
index 000000000..d115f6dfb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-milkshake.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Mix banana and milk together in a cup or bowl until desired consistency is reached."
+    ],
+    "ingredients": [
+        "1 frozen banana, partially thawed and mashed",
+        "1/2 cup milk, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Milkshake",
+    "url": "http://allrecipes.com/recipe/239245/banana-milkshake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-mint-slush.json b/serverless-fleets/data/input/inferencing/recipes/banana-mint-slush.json
new file mode 100644
index 000000000..b9e26da76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-mint-slush.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine all ingredients in a blender. Blend until smooth.",
+        "Garnish with mint and lime zest."
+    ],
+    "ingredients": [
+        "1 cup Silk\u00ae Coconutmilk, any flavor except chocolate",
+        "1 banana",
+        "6 ice cubes",
+        "6 mint leaves",
+        "Zest of 1 lime"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Mint Slush",
+    "url": "http://allrecipes.com/recipe/237588/banana-mint-slush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-mocha-protein-shake.json b/serverless-fleets/data/input/inferencing/recipes/banana-mocha-protein-shake.json
new file mode 100644
index 000000000..588162c62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-mocha-protein-shake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place banana in a blender. Add coffee, almond milk, spinach, protein powder, cocoa powder, and stevia sweetener; blend until smooth."
+    ],
+    "ingredients": [
+        "1 chopped frozen banana",
+        "1/2 cup chilled brewed coffee",
+        "1/2 cup unsweetened vanilla-flavored almond milk",
+        "1/2 cup fresh spinach (optional)",
+        "1 scoop vanilla protein powder",
+        "1/2 teaspoon unsweetened cocoa powder",
+        "1 packet stevia sweetener, or more to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Mocha Protein Shake",
+    "url": "http://allrecipes.com/recipe/254561/banana-mocha-protein-shake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-monkey.json b/serverless-fleets/data/input/inferencing/recipes/banana-monkey.json
new file mode 100644
index 000000000..3a0b82450
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-monkey.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place pina colada mix, coffee-flavored liqueur, vodka, banana, and 1/2 cup of ice into a blender. Cover, and puree until smooth. Add ice a little at a time and repeat until drink reaches desired consistency."
+    ],
+    "ingredients": [
+        "1 cup pina colada mix",
+        "1 fluid ounce coffee-flavored liqueur (such as Kahlua\u00ae)",
+        "1 fluid ounce vodka",
+        "1/3 banana, mashed",
+        "1 cup ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Monkey",
+    "url": "http://allrecipes.com/recipe/216937/banana-monkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-muffins-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-muffins-i.json
new file mode 100644
index 000000000..ad35898d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-muffins-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.",
+        "Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream.  Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.",
+        "Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup mashed ripe banana",
+        "1/4 cup white sugar",
+        "1/4 cup sour cream",
+        "1 egg",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Muffins I",
+    "url": "http://allrecipes.com/recipe/20933/banana-muffins-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-muffins-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-muffins-ii.json
new file mode 100644
index 000000000..cf23be916
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-muffins-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.",
+        "Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.",
+        "Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3 large bananas, mashed",
+        "3/4 cup white sugar",
+        "1 egg",
+        "1/3 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Muffins II",
+    "url": "http://allrecipes.com/recipe/42719/banana-muffins-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-muffins-with-a-crunch.json b/serverless-fleets/data/input/inferencing/recipes/banana-muffins-with-a-crunch.json
new file mode 100644
index 000000000..c072ad2e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-muffins-with-a-crunch.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.",
+        "In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.",
+        "Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 cups white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "2 eggs, lightly beaten",
+        "3/4 cup milk",
+        "2 teaspoons vanilla extract",
+        "1 cup melted butter, cooled",
+        "2 bananas, mashed",
+        "1 banana, chopped",
+        "1 cup granola",
+        "1 cup chopped walnuts",
+        "1 cup shredded coconut",
+        "1/4 cup banana chips (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Muffins with a Crunch",
+    "url": "http://allrecipes.com/recipe/86573/banana-muffins-with-a-crunch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nog-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-nog-cake.json
new file mode 100644
index 000000000..ec70546f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nog-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.",
+        "Mix flour, baking soda, and salt together in a large bowl. Beat margarine and white sugar together in a separate bowl until light and fluffy. Beat in eggs, one at a time, until fully incorporated; stir in 2 teaspoons vanilla extract. Stir butter mixture into flour mixture, alternating with eggnog, until well combined. Fold in bananas. Pour batter into prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Remove from oven and cool on a wire rack, about 1 hour.",
+        "Beat butter and cream cheese together in a bowl until creamy and smooth; beat in 1 teaspoon vanilla extract. Add confectioners' sugar; beat on medium-low speed with an electric hand mixer until combined. Spread frosting onto cooled cake."
+    ],
+    "ingredients": [
+        "Cake:",
+        "3 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1/4 teaspoon salt",
+        "3/4 cup margarine",
+        "2 1/4 cups white sugar",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "1 1/2 cups eggnog",
+        "1 1/2 cups mashed bananas",
+        "Frosting:",
+        "1/2 cup butter, softened",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 teaspoon vanilla extract",
+        "3 cups confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-Nog Cake",
+    "url": "http://allrecipes.com/recipe/230169/banana-nog-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-100404.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-100404.json
new file mode 100644
index 000000000..d59c837a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-100404.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour 9 1/4 x 5 x 2 1/2-inch loaf pan. Whisk together flour, baking powder, salt and baking soda in medium bowl. In small bowl, mix mashed bananas, milk and vanilla. Using electric mixer, beat shortening in large bowl until creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Beat banana mixture and flour mixture alternately into shortening mixture in 2 additions each. Stir in pecans. Transfer to prepared pan.",
+        "Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool 5 minutes. Turn out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature.)"
+    ],
+    "ingredients": [
+        "1 3/4 cups all purpose flour",
+        "2 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1 cup mashed ripe bananas",
+        "1/2 cup whole milk",
+        "1 teaspoon vanilla extract",
+        "1/2 cup solid vegetable shortening",
+        "1 cup sugar",
+        "2 large eggs",
+        "1 cup pecans, toasted, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Egg",
+        "Breakfast",
+        "Bake",
+        "Banana",
+        "Pecan",
+        "Fall",
+        "Alabama",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana-Nut Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-nut-bread-100404"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-baked-in-a-jar.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-baked-in-a-jar.json
new file mode 100644
index 000000000..b93b9cb47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-baked-in-a-jar.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease insides of  8 (1 pint) straight sided, wide mouth canning jars.",
+        "In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.",
+        "Pour mixture into greased  WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.",
+        "Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.",
+        "As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to \"ping\" as they seal. If you miss the \"ping\", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.",
+        "Jars should be eaten immediately or kept sealed in refrigerator for up to a week."
+    ],
+    "ingredients": [
+        "2/3 cup shortening",
+        "2 2/3 cups white sugar",
+        "4 eggs",
+        "2 cups mashed bananas",
+        "2/3 cup water",
+        "3 1/3 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "2 teaspoons baking soda",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground cloves",
+        "2/3 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Bread Baked in a Jar",
+    "url": "http://allrecipes.com/recipe/7024/banana-nut-bread-baked-in-a-jar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-by-pam.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-by-pam.json
new file mode 100644
index 000000000..76f1d79a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-by-pam.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.",
+        "Stir together honey and oil in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.",
+        "Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days."
+    ],
+    "ingredients": [
+        "PAM\u00ae Original No-Stick Cooking Spray",
+        "1 3/4 cups Ultragrain\u00ae All Purpose Flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 cup honey",
+        "1/4 cup Pure Wesson\u00ae Canola Oil",
+        "1/2 cup Egg Beaters\u00ae Original",
+        "3 medium very ripe bananas, mashed",
+        "1 teaspoon vanilla extract",
+        "1/4 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Bread by PAM\u00ae",
+    "url": "http://allrecipes.com/recipe/238937/banana-nut-bread-by-pam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-chex-party-mix.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-chex-party-mix.json
new file mode 100644
index 000000000..3ceeef7c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-chex-party-mix.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In large microwavable bowl, measure cereals and walnuts; set aside.",
+        "In 2-cup microwavable measuring cup, microwave butter until melted, about 30 seconds. Stir in brown sugar and corn syrup; microwave 30 seconds longer or until mixture is boiling. Stir in vanilla and cinnamon. Pour over cereals, stirring until evenly coated.",
+        "Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in dried bananas. Spread on waxed paper to cool. Store in airtight container."
+    ],
+    "ingredients": [
+        "2 cups Cinnamon Chex\u2122 cereal",
+        "2 cups Wheat Chex\u2122 cereal",
+        "2 cups Banana Nut Cheerios\u2122 cereal",
+        "1/2 cup walnuts",
+        "1/4 cup butter or margarine",
+        "1/4 cup packed brown sugar",
+        "2 tablespoons corn syrup",
+        "1 teaspoon vanilla",
+        "1/2 teaspoon ground cinnamon",
+        "2 ounces freeze-dried bananas with cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Bread Chex\u2122 Party Mix",
+    "url": "http://allrecipes.com/recipe/239988/banana-nut-bread-chex-party-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-i.json
new file mode 100644
index 000000000..2bdc243d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream together shortening and sugar.  Add eggs one at a time, beating well after each addition.  Mix in bananas, buttermilk, and vanilla.  Mix in flour, baking powder, and soda.  Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.",
+        "Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean."
+    ],
+    "ingredients": [
+        "2 1/2 cups white sugar",
+        "1 cup shortening",
+        "3 eggs",
+        "1 1/2 cups mashed bananas",
+        "3 cups all-purpose flour",
+        "1 1/4 cups buttermilk",
+        "1 1/2 teaspoons baking soda",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Bread I",
+    "url": "http://allrecipes.com/recipe/6777/banana-nut-bread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-ii.json
new file mode 100644
index 000000000..a2ed28653
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Spray bread machine pan with vegetable oil spray.",
+        "Premix ingredients in order listed.  Place mixture in bread machine pan.",
+        "Select the Quick Bread/Cake cycle.  Press Start. Check after 1 minute to see if mixture is well blended.",
+        "Cook until cake cycle stops.  Remove pan, and cool completely before removing bread from pan."
+    ],
+    "ingredients": [
+        "1/2 cup margarine, softened",
+        "2/3 cup milk",
+        "2 eggs",
+        "2 1/2 cups all-purpose flour",
+        "1 cup white sugar",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon salt",
+        "2/3 cup mashed bananas",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Bread II",
+    "url": "http://allrecipes.com/recipe/7141/banana-nut-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-iii.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-iii.json
new file mode 100644
index 000000000..f6d31c0c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-bread-iii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.",
+        "Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.",
+        "Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans."
+    ],
+    "ingredients": [
+        "1 3/4 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup white sugar",
+        "1/2 cup chopped pecans",
+        "2 eggs",
+        "1 cup mashed bananas",
+        "1/2 cup vegetable oil",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Bread III",
+    "url": "http://allrecipes.com/recipe/9460/banana-nut-bread-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-cake.json
new file mode 100644
index 000000000..e1962cb97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.",
+        "Separate the eggs and set aside.",
+        "Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar.  Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.",
+        "Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.",
+        "Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.",
+        "To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 teaspoon baking soda",
+        "4 tablespoons buttermilk",
+        "1/2 cup butter",
+        "1 1/2 cups white sugar",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "3 ripe bananas, mashed",
+        "1 cup chopped pecans",
+        "Icing",
+        "3 tablespoons butter, softened",
+        "2 cups confectioners' sugar",
+        "3 tablespoons heavy whipping cream",
+        "1/4 cup pecan halves, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Cake",
+    "url": "http://allrecipes.com/recipe/7610/banana-nut-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-chocolate-ice-pops.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-chocolate-ice-pops.json
new file mode 100644
index 000000000..fe2e71578
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-chocolate-ice-pops.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend cashews in a blender into a coarse powder; add almond milk, banana, honey, and cocoa and blend until smooth.",
+        "Pour banana mixture into ice pop molds and freeze until solid, at least 3 hours to overnight."
+    ],
+    "ingredients": [
+        "1/2 cup raw cashews",
+        "1 cup almond milk",
+        "1 banana",
+        "1/4 cup honey",
+        "1/4 cup cocoa powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-Nut Chocolate Ice Pops",
+    "url": "http://allrecipes.com/recipe/240582/banana-nut-chocolate-ice-pops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-coconut-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-coconut-cake.json
new file mode 100644
index 000000000..ef9ec7bb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-coconut-cake.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.",
+        "In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.",
+        "Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.",
+        "Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.",
+        "To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla."
+    ],
+    "ingredients": [
+        "Banana Nut Coconut Cake:",
+        "1 1/2 cups white sugar",
+        "1/2 cup butter, softened",
+        "2 eggs",
+        "3 ripe bananas, mashed",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/4 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "1 cup chopped pecans",
+        "1 cup shredded coconut",
+        "Banana Nut Frosting:",
+        "1/2 cup butter, softened",
+        "4 cups confectioners' sugar",
+        "1 ripe banana, mashed",
+        "1 cup chopped pecans",
+        "1 cup shredded coconut",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Coconut Cake",
+    "url": "http://allrecipes.com/recipe/7340/banana-nut-coconut-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-crunch-muffins-gluten-fre.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-crunch-muffins-gluten-fre.json
new file mode 100644
index 000000000..a64aaaa45
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-crunch-muffins-gluten-fre.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.",
+        "Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 3/4 cups oats",
+        "3 bananas",
+        "1 cup crunchy almond butter",
+        "1/2 cup milk",
+        "1/3 cup agave nectar",
+        "1/4 cup coconut oil, melted",
+        "1 large egg",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Crunch Muffins (Gluten-Free)",
+    "url": "http://allrecipes.com/recipe/240056/banana-nut-crunch-muffins-gluten-fre/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-frosting.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-frosting.json
new file mode 100644
index 000000000..de09268ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-frosting.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Cream together the softened butter or margarine, and confectioners' sugar until light and fluffy. Add the banana, coconut, pecans, vanilla and mix well.  Makes enough to fill and frost a 9 inch layer cake or one 9x13 inch sheet cake."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "4 cups confectioners' sugar",
+        "1 medium banana, mashed",
+        "1 cup flaked coconut",
+        "1 cup chopped pecans",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Frosting",
+    "url": "http://allrecipes.com/recipe/7344/banana-nut-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-muffins-recipe.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-muffins-recipe.json
new file mode 100644
index 000000000..e652ff06c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-muffins-recipe.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F and lightly butter 2 muffin tins.",
+        "In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.",
+        "Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1/2 teaspoon salt",
+        "4 overripe bananas",
+        "1 cup brown sugar",
+        "3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled",
+        "2 eggs",
+        "1 teaspoon pure vanilla extract",
+        "1/2 cup pecans, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Easy Breakfast Recipes",
+        "Easy Brunch Recipes",
+        "Brunch",
+        "Fruit Dessert Recipes",
+        "Fruit",
+        "American",
+        "Muffin",
+        "Banana",
+        "Nut Recipes"
+    ],
+    "title": "Banana Nut Muffins",
+    "url": "http://www.foodnetwork.com/recipes/tyler-florence/banana-nut-muffins-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-muffins.json
new file mode 100644
index 000000000..ab1ec7489
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.",
+        "In large bowl, stir together flour, baking powder, soda, and salt.",
+        "In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.",
+        "Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "1/8 teaspoon salt",
+        "2 egg whites",
+        "1 cup mashed bananas",
+        "3/4 cup white sugar",
+        "3 tablespoons vegetable oil",
+        "1 teaspoon lemon zest",
+        "1/4 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Muffins",
+    "url": "http://allrecipes.com/recipe/6989/banana-nut-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-oatmeal-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-oatmeal-bread.json
new file mode 100644
index 000000000..600cf151a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-oatmeal-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Soak the steel cut oats in the boiling water. Let cool to room temperature.",
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the nuts at the signal, or about 5 minutes before the kneading cycle has finished."
+    ],
+    "ingredients": [
+        "1/3 cup steel cut oats",
+        "1/3 cup boiling water",
+        "1/4 cup warm water (110 degrees F/45 degrees C)",
+        "1 egg",
+        "2 tablespoons vegetable oil",
+        "1 cup mashed bananas",
+        "3 tablespoons brown sugar",
+        "1 1/2 teaspoons salt",
+        "1/4 cup powdered buttermilk",
+        "1 cup quick cooking oats",
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons active dry yeast",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Oatmeal Bread",
+    "url": "http://allrecipes.com/recipe/7094/banana-nut-oatmeal-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nut-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/banana-nut-oatmeal.json
new file mode 100644
index 000000000..b1100ab6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nut-oatmeal.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine the oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in microwave on High for 2 minutes. Mash the banana with a fork and stir into the mixture. Serve hot."
+    ],
+    "ingredients": [
+        "1/4 cup quick cooking oats",
+        "1/2 cup skim milk",
+        "1 teaspoon flax seeds",
+        "2 tablespoons chopped walnuts",
+        "3 tablespoons honey",
+        "1 banana, peeled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Nut Oatmeal",
+    "url": "http://allrecipes.com/recipe/198639/banana-nut-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-nutella-tortilla-pizza.json b/serverless-fleets/data/input/inferencing/recipes/banana-nutella-tortilla-pizza.json
new file mode 100644
index 000000000..a1c6c7690
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-nutella-tortilla-pizza.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Spread chocolate-hazelnut spread onto 1 side of the tortilla and top with banana slices.",
+        "Place tortilla in a large skillet and cook over high heat until tortilla is crispy and sturdy, about 5 minutes. Transfer \"pizza\" to a plate and cool, 3 to 4 minutes. Cut into 4 slices."
+    ],
+    "ingredients": [
+        "1/2 cup chocolate-hazelnut spread (such as Nutella\u00ae), or to taste",
+        "1 large tortilla",
+        "1 banana, cut into 1/4-inch-thick slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-Nutella\u00ae Tortilla Pizza",
+    "url": "http://allrecipes.com/recipe/240832/banana-nutella-tortilla-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oat-and-bran-cookies.json b/serverless-fleets/data/input/inferencing/recipes/banana-oat-and-bran-cookies.json
new file mode 100644
index 000000000..04cf06427
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oat-and-bran-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat mashed bannanas, egg whites, brown sugar, maple syrup, yogurt, and cinnamon.",
+        "Combine the remaining dry ingredients: flour, oats, wheat bran, salt and baking powder in a separate bowl.  Use an electric mixer to combine dry ingredients with wet mixture.",
+        "Add in raisins, chopped prunes, and/ or nuts.",
+        "Roll cookies into balls, place on a cookie sheet coated with cooking spray.  Bake for 8-12 minutes until cookies are firm and dry."
+    ],
+    "ingredients": [
+        "2 ripe bananas, mashed",
+        "1/2 cup whole wheat flour",
+        "1/4 cup wheat bran",
+        "1/4 cup rolled oats",
+        "1/2 cup packed brown sugar",
+        "1/2 cup low-fat plain yogurt",
+        "1/8 cup real maple syrup",
+        "2 egg whites",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking powder",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oat and Bran Cookies",
+    "url": "http://allrecipes.com/recipe/10862/banana-oat-and-bran-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oat-bars.json b/serverless-fleets/data/input/inferencing/recipes/banana-oat-bars.json
new file mode 100644
index 000000000..ee9bb75f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oat-bars.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix together dry ingredients.  In a separate bowl mix together  bananas, egg whites, milk and vanilla. Beat all together.",
+        "Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes.  Cool and cut into bars.  You may sprinkle with cinnamon and sugar, if desired."
+    ],
+    "ingredients": [
+        "1 1/3 cups quick cooking oats",
+        "1/2 cup white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon baking soda",
+        "1/2 cup raisins",
+        "1 cup mashed bananas",
+        "1/4 cup skim milk",
+        "2 egg whites",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oat Bars",
+    "url": "http://allrecipes.com/recipe/10440/banana-oat-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oat-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/banana-oat-bread-pudding.json
new file mode 100644
index 000000000..06c2043ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oat-bread-pudding.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.",
+        "To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving."
+    ],
+    "ingredients": [
+        "4 slices whole wheat bread",
+        "1 cup rolled oats",
+        "2 1/2 cups lowfat milk",
+        "1/4 cup butter, softened",
+        "4 ripe bananas, sliced",
+        "1/3 cup brown sugar",
+        "1/4 cup raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oat Bread Pudding",
+    "url": "http://allrecipes.com/recipe/17068/banana-oat-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oat-cottage-cheese-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/banana-oat-cottage-cheese-pancakes.json
new file mode 100644
index 000000000..096adce48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oat-cottage-cheese-pancakes.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat a griddle or large skillet over medium heat.",
+        "Blend oatmeal, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; dump into a large bowl.",
+        "Blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth; pour into bowl with dry ingredients and mix into a thick batter. Stir water into the batter to thin slightly, as desired.",
+        "Ladle between 1/4 to 1/2 cup batter per pancake onto the preheated cooking surface. Cook until browned on the bottom, 3 to 5 minutes. Flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5184&h=2714&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2105046.jpg",
+    "ingredients": [
+        "\u00bd cup gluten-free oats",
+        "1 scoop protein powder (optional)",
+        "2 tablespoons brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon baking powder",
+        "1  banana",
+        "2  eggs",
+        "\u00bd cup cottage cheese",
+        "1 teaspoon vanilla extract",
+        "water as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-Oat Cottage Cheese Pancakes",
+    "url": "http://allrecipes.com/recipe/239402/banana-oat-cottage-cheese-pancakes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oat-energy-bars.json b/serverless-fleets/data/input/inferencing/recipes/banana-oat-energy-bars.json
new file mode 100644
index 000000000..7e3862ffd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oat-energy-bars.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Mix oats, bananas, carrots, apple, applesauce, and peanuts together in a bowl; spread into the prepared baking dish.",
+        "Bake in the preheated oven until golden brown, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 cups rolled oats",
+        "2 bananas, mashed",
+        "2 carrots, grated",
+        "1 apple, grated",
+        "1 cup unsweetened applesauce",
+        "1/2 cup chopped peanuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oat Energy Bars",
+    "url": "http://allrecipes.com/recipe/245062/banana-oat-energy-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oat-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-oat-muffins.json
new file mode 100644
index 000000000..68d685341
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oat-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine flour, oats, sugar, baking powder, soda, and salt.",
+        "In a large bowl, beat the egg lightly.  Stir in the milk, oil, and vanilla.  Add the mashed banana, and combine thoroughly.  Stir the flour mixture into the banana mixture until just combined.  Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.",
+        "Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups unbleached all-purpose flour",
+        "1 cup rolled oats",
+        "1/2 cup white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 egg",
+        "3/4 cup milk",
+        "1/3 cup vegetable oil",
+        "1/2 teaspoon vanilla extract",
+        "1 cup mashed bananas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oat Muffins",
+    "url": "http://allrecipes.com/recipe/6714/banana-oat-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-bars-with-chocolate-chunks-103531.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-bars-with-chocolate-chunks-103531.json
new file mode 100644
index 000000000..833c62bed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-bars-with-chocolate-chunks-103531.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour 15x10x1-inch baking sheet. Blend first 4 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate and pecans.",
+        "Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 45 minutes. Cool in pan on rack. Cut into 3x2-inch bars and serve."
+    ],
+    "ingredients": [
+        "2 cups all purpose flour",
+        "1 cup quick-cooking oats",
+        "1 tablespoon baking powder",
+        "3/4 teaspoon salt",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "1 1/4 cups sugar",
+        "1 1/4 cups (packed) golden brown sugar",
+        "2 large eggs",
+        "1/3 cup mashed ripe bananas (about 2 large)",
+        "2 teaspoons vanilla extract",
+        "4 2.6-ounce bars mild sweet chocolate (such as Hershey's Special Dark), cut into 3/4-inch pieces",
+        "1 cup pecans, toasted, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Back to School",
+        "Banana",
+        "Oat",
+        "Summer",
+        "Colorado",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana-Oatmeal Bars with Chocolate Chunks",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-oatmeal-bars-with-chocolate-chunks-103531"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-bread.json
new file mode 100644
index 000000000..c1922af7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.",
+        "Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.",
+        "Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.",
+        "Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 cup white sugar",
+        "2 eggs, beaten",
+        "1/2 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1 cup quick cooking oats",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/4 cup milk",
+        "1/2 teaspoon ground cinnamon",
+        "1 1/2 cups mashed bananas",
+        "1/2 cup chopped raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oatmeal Bread",
+    "url": "http://allrecipes.com/recipe/15746/banana-oatmeal-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cake-screwed-up-mothe.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cake-screwed-up-mothe.json
new file mode 100644
index 000000000..cc750cbd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cake-screwed-up-mothe.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Mix milk and vinegar together in a bowl.",
+        "Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.",
+        "Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes."
+    ],
+    "ingredients": [
+        "2/3 cup milk",
+        "1/4 teaspoon vinegar",
+        "1 cup white sugar",
+        "10 tablespoons vegetable oil",
+        "1/2 cup brown sugar",
+        "1/4 cup butter, melted",
+        "1 1/4 teaspoons baking soda",
+        "1 1/4 teaspoons baking powder",
+        "1/2 cup oats",
+        "2 cups all-purpose flour",
+        "1 cup mashed bananas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-Oatmeal Cake (Screwed-Up Mother's Day Cake)",
+    "url": "http://allrecipes.com/recipe/237646/banana-oatmeal-cake-screwed-up-mothe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-chocolate-chip-cookies-51262820.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-chocolate-chip-cookies-51262820.json
new file mode 100644
index 000000000..e7ae3c4ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-chocolate-chip-cookies-51262820.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees.",
+        "Mash bananas in a bowl, and mix in the remaining ingredients.",
+        "Allow the mixture to sit for 10 minutes.",
+        "Using a mini ice cream scoop or tablespoon, place the batter onto a Silpat or parchment-lined baking sheet.",
+        "Bake for 25 Minutes.",
+        "Cool and serve.",
+        "To make into bars - place dough in a greased 7x11 dish, bake for 35-40 minutes then allow to cool. Cut into bars or squares.",
+        "To Freeze: allow cookies to cool after baking then place in a Ziploc bag, label and freeze for up to 3 months."
+    ],
+    "ingredients": [
+        "3 bananas (preferably ripe or spotty bananas)",
+        "2 cups old fashioned oats",
+        "1 cup pitted and chopped dried dates",
+        "1/4 cup oil",
+        "1/2 teaspoon cinnamon",
+        "1/2 cup chocolate chips, walnuts or raisins",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Date",
+        "Banana",
+        "Oat",
+        "Weelicious",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Oatmeal Chocolate Chip Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-oatmeal-chocolate-chip-cookies-51262820"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookie.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookie.json
new file mode 100644
index 000000000..6d2e2a4d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Sift together the flour, baking soda, salt, nutmeg and cinnamon.",
+        "Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.",
+        "Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.",
+        "Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container."
+    ],
+    "ingredients": [
+        "1 1/2 cups sifted all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground nutmeg",
+        "3/4 teaspoon ground cinnamon",
+        "3/4 cup shortening",
+        "1 cup white sugar",
+        "1 egg",
+        "1 cup mashed bananas",
+        "1 3/4 cups quick cooking oats",
+        "1/2 cup chopped nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oatmeal Cookie",
+    "url": "http://allrecipes.com/recipe/15892/banana-oatmeal-cookie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookies-i.json
new file mode 100644
index 000000000..7e0c96d9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookies-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.",
+        "Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup margarine",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cloves",
+        "1 teaspoon ground cinnamon",
+        "3 ripe bananas, mashed",
+        "2 cups rolled oats",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oatmeal Cookies I",
+    "url": "http://allrecipes.com/recipe/15002/banana-oatmeal-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookies-ii.json
new file mode 100644
index 000000000..944b6fcf8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookies-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together shortening and brown sugar. Beat in egg and mashed banana, then stir in vanilla. Combine flour, baking soda, salt, cinnamon, and cloves; stir into the banana mixture. Mix in rolled oats and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Leave room for spreading.",
+        "Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "3/4 cup shortening",
+        "1 cup packed brown sugar",
+        "1 egg",
+        "1/2 cup mashed ripe banana",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "3 cups rolled oats",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oatmeal Cookies II",
+    "url": "http://allrecipes.com/recipe/17983/banana-oatmeal-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookies-iii.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookies-iii.json
new file mode 100644
index 000000000..795c35f53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-cookies-iii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.",
+        "Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 cup white sugar",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground nutmeg",
+        "3/4 teaspoon ground cinnamon",
+        "3/4 cup shortening",
+        "1 egg, beaten",
+        "1 cup mashed ripe bananas",
+        "1 3/4 cups rolled oats",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oatmeal Cookies III",
+    "url": "http://allrecipes.com/recipe/25020/banana-oatmeal-cookies-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-crumb-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-crumb-cake.json
new file mode 100644
index 000000000..1deb4a1bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-crumb-cake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Stir together flour, 1 1/3 cups oats, salt, and baking soda.",
+        "In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar.  Beat in the eggs, then the bananas and vanilla.  Beat the flour mixture into the banana mixture.  Turn the batter into a greased and floured 8 inch square pan.",
+        "Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly.  Sprinkle evenly over the top of the batter.",
+        "Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done.  Transfer to a rack to cool."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "2/3 cup packed brown sugar",
+        "2 eggs",
+        "1 cup mashed bananas",
+        "1 teaspoon vanilla extract",
+        "3/4 cup all-purpose flour",
+        "1 1/3 cups rolled oats",
+        "1/4 teaspoon salt",
+        "1 teaspoon baking soda",
+        "3/4 cup rolled oats",
+        "1/3 cup packed brown sugar",
+        "2 tablespoons butter, melted",
+        "2 tablespoons chopped walnuts",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oatmeal Crumb Cake",
+    "url": "http://allrecipes.com/recipe/7899/banana-oatmeal-crumb-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-for-one.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-for-one.json
new file mode 100644
index 000000000..18c6b7391
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-for-one.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mash banana in a 2-cup microwave-safe bowl. Stir in water, oats, cherries, pumpkin seeds, cinnamon, and salt.",
+        "Microwave oat mixture until chewy and soft, about 1 minute 30 seconds. Let stand for 1 to 2 minutes before serving."
+    ],
+    "ingredients": [
+        "1 banana",
+        "1/3 cup water",
+        "1/3 cup rolled oats",
+        "1 tablespoon dried cherries",
+        "1 tablespoon roasted unsalted pumpkin seeds",
+        "1 dash ground cinnamon",
+        "1 dash salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oatmeal for One",
+    "url": "http://allrecipes.com/recipe/256224/banana-oatmeal-for-one/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-muffins.json
new file mode 100644
index 000000000..14f6b5061
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.",
+        "Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.",
+        "Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/2 cup unsalted butter, softened",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "3 ripe bananas, mashed",
+        "1 tablespoon milk",
+        "1 teaspoon allspice",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1 pinch salt",
+        "1/2 cup old-fashioned oats",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oatmeal Muffins",
+    "url": "http://allrecipes.com/recipe/240114/banana-oatmeal-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-protein-bars.json b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-protein-bars.json
new file mode 100644
index 000000000..73a2a2042
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-oatmeal-protein-bars.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.",
+        "Mix oats, banana, protein powder, peanut butter, cranberries, 1/2 cup coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large mixing bowl; spread into prepared pan. Top with 1/4 cup coconut.",
+        "Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until they set completely, at least 15 minutes."
+    ],
+    "ingredients": [
+        "2 cups gluten-free rolled oats",
+        "1 cup mashed banana",
+        "2/3 cup vanilla protein powder (such as Muscletech Whey Protein Plus\u00ae)",
+        "1/2 cup peanut butter, slightly melted",
+        "1/2 cup sweetened dried cranberries (such as Craisins\u00ae)",
+        "1/2 cup unsweetened flaked coconut",
+        "1/2 cup chopped raw almonds",
+        "1/4 cup brewed sweet and spicy black tea (such as Good Earth\u00ae Sweet&Spicy\u00ae",
+        "2 tablespoons chia seeds",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 teaspoon vanilla extract",
+        "1/4 cup coconut, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Oatmeal Protein Bars",
+    "url": "http://allrecipes.com/recipe/237704/banana-oatmeal-protein-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-orange-and-ginger-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-orange-and-ginger-smoothie.json
new file mode 100644
index 000000000..00db044a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-orange-and-ginger-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Layer orange, banana, ice cubes, honey, and ginger in the blender; top with yogurt. Blend until smooth."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2829120.jpg",
+    "ingredients": [
+        "1 orange, peeled",
+        "1/2 banana",
+        "3 ice cubes",
+        "2 teaspoons honey",
+        "1/2 teaspoon grated fresh ginger root, or to taste",
+        "1/2 cup plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana, Orange, and Ginger Smoothie",
+    "url": "http://allrecipes.com/recipe/244943/banana-orange-and-ginger-smoothie/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-orange-crepes-109044.json b/serverless-fleets/data/input/inferencing/recipes/banana-orange-crepes-109044.json
new file mode 100644
index 000000000..abd325124
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-orange-crepes-109044.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Whisk together milk, flour, egg, sugar, cinnamon, salt, and 2 teaspoons butter until smooth. Chill batter, covered, 30 minutes.",
+        "Lightly brush a 10-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next cr\u00eape.) Return skillet to heat and cook cr\u00eape until just set and golden around edges, 10 to 15 seconds. Loosen edge of cr\u00eape with a heatproof plastic spatula, then flip cr\u00eape over carefully with your fingertips. Cook until underside is set, about 20 seconds more. Transfer cr\u00eape to a plate. Brush skillet with more butter and make another cr\u00eape in same manner. Reserve skillet.",
+        "Cut peel, including all white pith, from orange with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 2 tablespoons juice from membranes into bowl (discard membranes).",
+        "Peel banana and halve lengthwise, then cut crosswise into 1/2-inch pieces.",
+        "Melt butter in reserved skillet over moderate heat until foam subsides. Add sugar, then pour juice from bowl into sugar mixture and cook, swirling skillet, until sugar is dissolved. Add 1 cr\u00eape to sauce and cook until cr\u00eape is coated and heated through, about 15 seconds. Fold cr\u00eape into quarters using tongs, then transfer to a heated dessert plate. Repeat with second cr\u00eape.",
+        "Add orange segments and banana to skillet and cook, shaking skillet occasionally, until fruit is heated through, about 2 minutes. Add Grand Marnier or Cognac (if using) and cook, stirring, 1 minute. Spoon fruit over cr\u00eapes and sprinkle with pecans."
+    ],
+    "ingredients": [
+        "1/3 cup whole milk",
+        "3 tablespoons all-purpose flour",
+        "1 large egg",
+        "2 teaspoons sugar",
+        "1/8 teaspoon cinnamon",
+        "1/8 teaspoon salt",
+        "2 teaspoons unsalted butter, melted and cooled slightly, plus additional for cooking cr\u00eapes",
+        "1 navel orange",
+        "1 firm-ripe finger banana or 1 (4-inch) piece firm-ripe regular banana",
+        "1 tablespoon unsalted butter",
+        "2 tablespoons sugar",
+        "1 teaspoon Grand Marnier or other orange-flavored liqueur or Cognac (optional)",
+        "2 tablespoons chopped pecans, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Quick & Easy",
+        "Orange",
+        "Banana",
+        "Pecan",
+        "Winter",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Orange Crepes",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-orange-crepes-109044"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-orange-smoothie-200541.json b/serverless-fleets/data/input/inferencing/recipes/banana-orange-smoothie-200541.json
new file mode 100644
index 000000000..f8932f0ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-orange-smoothie-200541.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine 1 container yogurt, 1 banana, 1 orange, 8 cherries and 6 strawberries in blender. Blend on medium speed until smooth. Divide between 2 glasses. Repeat with remaining ingredients."
+    ],
+    "ingredients": [
+        "2 8-ounce containers low-fat cherry yogurt",
+        "2 bananas, peeled, cut into pieces",
+        "2 oranges, peeled, white pith removed, cut into segments",
+        "16 frozen dark cherries",
+        "12 frozen strawberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Smoothie",
+        "Non-Alcoholic",
+        "Blender",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Kid-Friendly",
+        "Yogurt",
+        "Strawberry",
+        "Orange",
+        "Cherry",
+        "Banana",
+        "Drink"
+    ],
+    "title": "Banana-Orange Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-orange-smoothie-200541"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-orange-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-orange-smoothie.json
new file mode 100644
index 000000000..2f46901d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-orange-smoothie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place banana, orange, soy milk, and ginger in an electric blender. Process until ingredients are blended and smooth."
+    ],
+    "ingredients": [
+        "1 banana, peeled",
+        "1 large orange, peeled and seeded",
+        "2 cups vanilla-flavored soy milk",
+        "1 teaspoon ground ginger"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-Orange Smoothie",
+    "url": "http://allrecipes.com/recipe/16874/banana-orange-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-orange-swirly-goodness.json b/serverless-fleets/data/input/inferencing/recipes/banana-orange-swirly-goodness.json
new file mode 100644
index 000000000..43cdab764
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-orange-swirly-goodness.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a blender, blend the bananas, orange, raspberry yogurt, honey, and nutmeg until smooth."
+    ],
+    "ingredients": [
+        "2 frozen bananas, peeled and cut into chunks",
+        "1 orange - peeled, segmented, and seeded",
+        "1 (8 ounce) container raspberry yogurt",
+        "1 1/2 tablespoons honey",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Orange Swirly Goodness",
+    "url": "http://allrecipes.com/recipe/35717/banana-orange-swirly-goodness/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pancake-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-pancake-muffins.json
new file mode 100644
index 000000000..f8ea67c7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pancake-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.",
+        "In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups.",
+        "Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 cup brown sugar",
+        "1 egg",
+        "1 banana, diced",
+        "3 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1 1/4 cups soy milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pancake Muffins",
+    "url": "http://allrecipes.com/recipe/21101/banana-pancake-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pancake-pops.json b/serverless-fleets/data/input/inferencing/recipes/banana-pancake-pops.json
new file mode 100644
index 000000000..cc980b3ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pancake-pops.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan to 350 degrees F (175 degrees C).",
+        "Mix pancake mix and water together until batter is smooth. Dip each banana slice in the pancake batter until fully coated.",
+        "Fry coated banana slices, 3 to 4 at a time, in the hot oil until lightly browned, about 1 minute per side; remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle pancake pops with sugar and cinnamon."
+    ],
+    "ingredients": [
+        "1 cup vegetable oil for frying, or as needed",
+        "1 3/4 cups pancake mix",
+        "1 cup water, or as needed",
+        "2 bananas, cut into 1/2-inch pieces",
+        "1/4 cup white sugar",
+        "1/4 cup ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pancake Pops",
+    "url": "http://allrecipes.com/recipe/234325/banana-pancake-pops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-i.json
new file mode 100644
index 000000000..258498010
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.",
+        "Stir flour mixture into banana mixture; batter will be slightly lumpy.",
+        "Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 tablespoon white sugar",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1 egg, beaten",
+        "1 cup milk",
+        "2 tablespoons vegetable oil",
+        "2 ripe bananas, mashed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pancakes I",
+    "url": "http://allrecipes.com/recipe/20334/banana-pancakes-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-ii.json
new file mode 100644
index 000000000..586c44e1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.",
+        "Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2/3 cup whole wheat flour",
+        "1/4 teaspoon salt",
+        "2 1/2 teaspoons baking powder",
+        "2 tablespoons white sugar",
+        "1 1/2 cups buttermilk",
+        "2 small ripe bananas, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pancakes II",
+    "url": "http://allrecipes.com/recipe/24152/banana-pancakes-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-the-easy-way.json b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-the-easy-way.json
new file mode 100644
index 000000000..f36cfcdfc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-the-easy-way.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat a griddle to medium heat.",
+        "Beat eggs in a mixing bowl until frothy, about 2 minutes. Add flour, milk, baking powder, and vegetable oil to the eggs and mix to make a batter. Stir mashed bananas into the batter.",
+        "Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm. Top pancakes with banana slices and maple syrup to serve."
+    ],
+    "ingredients": [
+        "3 large eggs",
+        "1 cup sifted all-purpose flour",
+        "1/2 cup milk",
+        "3 tablespoons baking powder",
+        "2 tablespoons vegetable oil",
+        "2 large ripe bananas, mashed",
+        "1 ripe banana, sliced",
+        "3/4 cup maple syrup, warmed - or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pancakes the Easy Way",
+    "url": "http://allrecipes.com/recipe/231393/banana-pancakes-the-easy-way/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-with-caramel-banana-syrup-233140.json b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-with-caramel-banana-syrup-233140.json
new file mode 100644
index 000000000..3a318e9e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-with-caramel-banana-syrup-233140.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.",
+        "Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.",
+        "Preheat oven to 200\u00b0F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.",
+        "Serve pancakes with caramel-banana syrup."
+    ],
+    "ingredients": [
+        "3 large bananas, peeled, divided",
+        "1/2 cup (1 stick) butter, melted, divided",
+        "3/4 cup (packed) golden brown sugar, divided",
+        "1/4 cup water",
+        "1 teaspoon vanilla extract",
+        "2 cups self-rising flour",
+        "2 cups buttermilk",
+        "2 large eggs",
+        "Additional melted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Banana",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Pancakes with Caramel-Banana Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-pancakes-with-caramel-banana-syrup-233140"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-with-pineapple-and-creme-fraiche-51175120.json b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-with-pineapple-and-creme-fraiche-51175120.json
new file mode 100644
index 000000000..458954dba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pancakes-with-pineapple-and-creme-fraiche-51175120.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Bring lemon, pineapple, sugar, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer until pineapple and lemon are soft, 35-45 minutes. Let cool completely.",
+        "Whisk cr\u00e8me fra\u00eeche and sugar in a medium bowl until thickened, about 2 minutes.",
+        "Preheat oven to 200\u00b0F. Whisk flour, salt, eggs, milk, 4 Tbsp. butter, and 1 cup water in a medium bowl.",
+        "Heat 1/2 tablespoons butter in a medium nonstick skillet over medium-high heat and swirl to coat pan. Pour 1/4 cup batter into pan and place 5-6 banana slices on top. Cook pancake until bottom is golden brown and top looks almost dry, about 2 minutes. Flip and cook until pancake is just set and bananas are golden brown, 1 minute longer. Transfer to a baking sheet; cover loosely with foil and place in oven to keep warm. Repeat with remaining butter, batter, and banana slices, transferring to oven as you work.",
+        "Serve pancakes with pineapple marmalade and whipped cr\u00e8me fra\u00eeche.",
+        "DO AHEAD: Marmalade can be made 2 weeks ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1/2 lemon, thinly sliced, seeds removed",
+        "3 cups finely chopped pineapple (from about 1 medium pineapple)",
+        "1 cup sugar",
+        "1 cup cr\u00e8me fra\u00eeche",
+        "1 tablespoon sugar",
+        "2 cups all-purpose flour",
+        "1 teaspoon kosher salt",
+        "2 large eggs",
+        "2 cups whole milk",
+        "12 tablespoons (1 1/2 sticks) unsalted butter, melted",
+        "4 ripe bananas, peeled, sliced 1/4\" thick"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Kid-Friendly",
+        "Tropical Fruit",
+        "Banana",
+        "Pineapple",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Pancakes with Pineapple and Cr\u00e8me Fra\u00eeche",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-pancakes-with-pineapple-and-creme-fraiche-51175120"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-peach-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-peach-bread.json
new file mode 100644
index 000000000..286dcc386
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-peach-bread.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.",
+        "Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.",
+        "Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.",
+        "Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "3/4 cup white sugar",
+        "1/2 cup butter, softened",
+        "1 tablespoon brown sugar",
+        "1 tablespoon instant hot chocolate mix",
+        "3 bananas, peeled",
+        "1 large fresh peach - peeled, pitted, and diced",
+        "1/4 cup milk",
+        "2 eggs",
+        "1 tablespoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1/2 cup chopped walnuts (optional)",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Peach Bread",
+    "url": "http://allrecipes.com/recipe/229003/banana-peach-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-peanut-butter-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-peanut-butter-bread.json
new file mode 100644
index 000000000..f1051ed25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-peanut-butter-bread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.",
+        "In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.",
+        "Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "1/2 cup peanut butter",
+        "2 bananas, mashed",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Peanut Butter Bread",
+    "url": "http://allrecipes.com/recipe/17013/banana-peanut-butter-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-peanut-butter-cheesecake-aka.json b/serverless-fleets/data/input/inferencing/recipes/banana-peanut-butter-cheesecake-aka.json
new file mode 100644
index 000000000..b58281fbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-peanut-butter-cheesecake-aka.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.",
+        "Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.",
+        "Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.",
+        "Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.",
+        "Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.",
+        "Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.",
+        "Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours."
+    ],
+    "ingredients": [
+        "1 cup graham cracker crumbs",
+        "3 tablespoons butter, melted",
+        "3/4 teaspoon banana extract",
+        "3 tablespoons white sugar",
+        "1 cup peanut butter chips",
+        "1/4 cup half-and-half",
+        "3 (8 ounce) packages cream cheese at room temperature",
+        "1/2 cup white sugar",
+        "3 eggs at room temperature",
+        "2 large ripe bananas, mashed",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon banana extract",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Peanut Butter Cheesecake aka \"The Elvis\"",
+    "url": "http://allrecipes.com/recipe/228315/banana-peanut-butter-cheesecake-aka/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-peanut-butter-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-peanut-butter-smoothie.json
new file mode 100644
index 000000000..6cd4bb43e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-peanut-butter-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend almond milk, banana, ice, peanut butter, cocoa powder, and cinnamon together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup unsweetened almond milk",
+        "1 frozen banana, sliced",
+        "1/2 cup ice, or as needed",
+        "2 tablespoons powdered peanut butter",
+        "1 tablespoon cocoa powder",
+        "1 teaspoon cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Peanut Butter Smoothie",
+    "url": "http://allrecipes.com/recipe/237693/banana-peanut-butter-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-peanut-semifreddo-13443.json b/serverless-fleets/data/input/inferencing/recipes/banana-peanut-semifreddo-13443.json
new file mode 100644
index 000000000..1a397d644
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-peanut-semifreddo-13443.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Line an 8 1/2- by 4 1/2- by 2 1/2-inch metal loaf pan with plastic wrap, leaving a 2 inch overhang on ends, and chill in freezer.",
+        "In a food processor coarsely grind peanuts, pulsing motor. In a metal bowl beat eggs and sugar until combined. Set bowl over a saucepan of simmering water and beat egg mixture until thick and pale and registers 140\u00b0F on an instant read thermometer. Continue beating mixture over simmering water 3 minutes (for egg safety) and remove bowl from heat. Beat in vanilla and salt.",
+        "In a bowl coarsely mash bananas and fold into egg mixture with peanuts. In another bowl beat cream until it just holds stiff peaks and fold into banana mixture gently but thoroughly. Pour mixture into loaf pan. (There should be about 1 cup extra mixture, which may be poured into a smaller pan.) Freeze semifreddo, covered with plastic wrap, at least 8 hours and up to 5 days. Unmold semifreddo onto a platter, discarding plastic wrap, and cut into slices."
+    ],
+    "ingredients": [
+        "1 cup roasted unsalted peanuts",
+        "3 large eggs",
+        "1/2 cup sugar",
+        "1 teaspoon vanilla",
+        "1/4 teaspoon salt",
+        "5 ripe bananas",
+        "1 1/2 cups chilled heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Freeze/Chill",
+        "Banana",
+        "Peanut",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Banana Peanut Semifreddo",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-peanut-semifreddo-13443"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pecan-cornmeal-pancakes-14406.json b/serverless-fleets/data/input/inferencing/recipes/banana-pecan-cornmeal-pancakes-14406.json
new file mode 100644
index 000000000..fe8010612
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pecan-cornmeal-pancakes-14406.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.",
+        "Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.",
+        "Serve pancakes with syrup."
+    ],
+    "ingredients": [
+        "1 very ripe medium banana (about 1/2 pound)",
+        "1/2 cup plus 1 tablespoon all-purpose flour",
+        "1 tablespoon baking powder",
+        "1 tablespoon sugar",
+        "1/2 teaspoon salt",
+        "1/3 cup yellow cornmeal",
+        "3/4 cup milk",
+        "1 large egg",
+        "1/3 cup pecans, toasted lightly and chopped",
+        "vegetable oil for brushing griddle",
+        "Accompaniment: pure maple syrup, heated"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Breakfast",
+        "Brunch",
+        "Vegetarian",
+        "Quick & Easy",
+        "Banana",
+        "Pecan",
+        "Cornmeal",
+        "Pan-Fry",
+        "Gourmet",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Pecan Cornmeal Pancakes",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-pecan-cornmeal-pancakes-14406"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pecan-ice-cream-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-pecan-ice-cream-bread.json
new file mode 100644
index 000000000..cd5e45c80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pecan-ice-cream-bread.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Grease loaf pan with nonstick spray.",
+        "Mix bananas, ice cream, flour, and sugar in a large bowl until smooth. Pour batter into prepared pan. Bake bread, rotating pan halfway through, until top is golden brown and center is set, 55\u201360 minutes.",
+        "Transfer pan to a wire rack and let bread cool completely. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board and slice.",
+        "Bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "3 medium very ripe bananas (about 18 ounces), peeled, mashed",
+        "1 pint softened butter pecan ice cream",
+        "1 1/4 cups self-rising flour",
+        "1/4 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Banana",
+        "Ice Cream",
+        "Pecan",
+        "Bake",
+        "Dessert",
+        "Breakfast",
+        "Tested & Improved",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana-Pecan Ice Cream Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-pecan-ice-cream-bread"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pie.json b/serverless-fleets/data/input/inferencing/recipes/banana-pie.json
new file mode 100644
index 000000000..93d70d6c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.",
+        "Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.",
+        "In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.",
+        "Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning."
+    ],
+    "ingredients": [
+        "1 1/2 cups graham cracker crumbs",
+        "1/4 cup white sugar",
+        "1/3 cup butter, melted",
+        "5 bananas",
+        "1 (3 ounce) package cream cheese, softened",
+        "2 (3.5 ounce) packages instant banana pudding mix",
+        "3 1/2 cups milk",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "2 bananas, sliced (optional)",
+        "1 tablespoon lemon juice (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pie",
+    "url": "http://allrecipes.com/recipe/15228/banana-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pina-colada-drink.json b/serverless-fleets/data/input/inferencing/recipes/banana-pina-colada-drink.json
new file mode 100644
index 000000000..f2edd90ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pina-colada-drink.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine ice cubes, pina colada mix, banana, pineapple, kefir, and coconut cream in a blender; blend until smooth. Add rum and vanilla ice cream; blend until smooth and creamy."
+    ],
+    "ingredients": [
+        "3 cups ice cubes",
+        "9 fluid ounces pina colada mix with alcohol (such as Chi-Chi's\u00ae)",
+        "1 banana, peeled and chopped",
+        "4 pieces frozen pineapple",
+        "1/2 cup unsweetened kefir (optional)",
+        "2 tablespoons coconut cream",
+        "1 (1.5 fluid ounce) jigger rum",
+        "1 scoop vanilla ice cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pina Colada Drink",
+    "url": "http://allrecipes.com/recipe/256116/banana-pina-colada-drink/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pina-colada-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-pina-colada-smoothie.json
new file mode 100644
index 000000000..b8c3fbde0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pina-colada-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend banana, coconut juice blend, pineapple, ice, and agave nectar together in a blender until smooth."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2001808.jpg",
+    "ingredients": [
+        "1 large banana",
+        "1 cup coconut juice blend, or more to taste",
+        "2 pineapple spears",
+        "3 cubes ice",
+        "1 tablespoon agave nectar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pina Colada Smoothie",
+    "url": "http://allrecipes.com/recipe/239182/banana-pina-colada-smoothie/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-delight.json b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-delight.json
new file mode 100644
index 000000000..e831ae318
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-delight.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.",
+        "In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla.  Bring to a boil, stirring frequently.  Continue stirring, reduce heat and simmer 8 to 10 minutes.  Let cool, then spread over crust.",
+        "Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas.  Cover all with whipped topping.  Keep refrigerated until serving."
+    ],
+    "ingredients": [
+        "2 cups crushed graham crackers",
+        "1/2 cup margarine, melted",
+        "1/2 cup margarine",
+        "2 cups confectioners' sugar",
+        "2 eggs",
+        "4 tablespoons cornstarch",
+        "1 tablespoon vanilla extract",
+        "3 bananas",
+        "1/4 cup lemon juice",
+        "1 (20 ounce) can crushed pineapple in heavy syrup, drained",
+        "1 (8 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pineapple Delight",
+    "url": "http://allrecipes.com/recipe/18989/banana-pineapple-delight/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-green-blend.json b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-green-blend.json
new file mode 100644
index 000000000..13cf27647
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-green-blend.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend soy milk and spinach together in a blender until spinach is pureed. Add water, banana, and pineapple; blend until smooth."
+    ],
+    "ingredients": [
+        "1 cup vanilla soy milk",
+        "1/2 cup baby spinach leaves",
+        "1/2 cup water",
+        "1/2 cup sliced frozen banana",
+        "1/2 cup chopped frozen pineapple"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pineapple Green Blend",
+    "url": "http://allrecipes.com/recipe/237594/banana-pineapple-green-blend/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-layer-cake-with-cream-cheese-frosting-105182.json b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-layer-cake-with-cream-cheese-frosting-105182.json
new file mode 100644
index 000000000..f05debcf5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-layer-cake-with-cream-cheese-frosting-105182.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.",
+        "Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)"
+    ],
+    "ingredients": [
+        "3 cups all purpose flour",
+        "2 cups sugar",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1 cup vegetable oil",
+        "3 large eggs",
+        "1 1/2 teaspoons vanilla extract",
+        "2 cups chopped bananas (from about 3 bananas)",
+        "1 cup chopped pecans",
+        "1 8-ounce can crushed pineapple with juice",
+        "2 8-ounce packages cream cheese, room temperature",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "3 cups powdered sugar",
+        "2 teaspoons vanilla extract",
+        "1/2 cup chopped toasted pecans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Banana",
+        "Pineapple",
+        "Pecan",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana-Pineapple Layer Cake with Cream Cheese Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-pineapple-layer-cake-with-cream-cheese-frosting-105182"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-yogurt-smoothie-201177.json b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-yogurt-smoothie-201177.json
new file mode 100644
index 000000000..befa2eee1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-yogurt-smoothie-201177.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days.",
+        "Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar and blend until smooth. Divide among 4 glasses."
+    ],
+    "ingredients": [
+        "1 cup nonfat plain yogurt",
+        "1 1/2 ripe bananas, peeled, sliced",
+        "1 cup unsweetened pineapple juice",
+        "10 ice cubes",
+        "3 tablespoons (packed) golden brown sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Non-Alcoholic",
+        "Blender",
+        "Yogurt",
+        "Banana",
+        "Pineapple",
+        "Summer",
+        "Drink"
+    ],
+    "title": "Banana-Pineapple Yogurt Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-pineapple-yogurt-smoothie-201177"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-yogurt-smoothie-201188.json b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-yogurt-smoothie-201188.json
new file mode 100644
index 000000000..0d1aec243
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pineapple-yogurt-smoothie-201188.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days.",
+        "Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar and blend until smooth. Divide among 4 glasses."
+    ],
+    "ingredients": [
+        "1 cup nonfat plain yogurt",
+        "1 1/2 ripe bananas, peeled, sliced",
+        "1 cup unsweetened pineapple juice",
+        "10 ice cubes",
+        "3 tablespoons (packed) golden brown sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Non-Alcoholic",
+        "Blender",
+        "Yogurt",
+        "Banana",
+        "Pineapple",
+        "Drink"
+    ],
+    "title": "Banana-Pineapple Yogurt Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-pineapple-yogurt-smoothie-201188"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-plum-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-plum-bread.json
new file mode 100644
index 000000000..e495416c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-plum-bread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish.",
+        "Bake in the preheated oven until golden brown, about 1 hour."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1/2 cup margarine, softened",
+        "2 eggs",
+        "2 3/4 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1 1/2 cups mashed ripe bananas",
+        "1 cup plums, pitted and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Plum Bread",
+    "url": "http://allrecipes.com/recipe/215139/banana-plum-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pops.json b/serverless-fleets/data/input/inferencing/recipes/banana-pops.json
new file mode 100644
index 000000000..e4b710ada
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pops.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the chocolate chips into a microwave-safe bowl, and microwave on Low until the chips barely melt, about 2 minutes. Stir the melted chips smooth. Place the sprinkles and chopped walnuts into separate shallow bowls.",
+        "Dip each banana half in melted chocolate, then roll in candy sprinkles and chopped nuts. Place the coated bananas on waxed paper, and freeze until the chocolate hardens, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 (12 ounce) bag chocolate chips",
+        "1/4 cup colored candy sprinkles",
+        "1/4 cup chopped walnuts",
+        "4 bananas, cut in half crosswise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pops",
+    "url": "http://allrecipes.com/recipe/215017/banana-pops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pound-cake-with-caramel-glaze.json b/serverless-fleets/data/input/inferencing/recipes/banana-pound-cake-with-caramel-glaze.json
new file mode 100644
index 000000000..753edacb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pound-cake-with-caramel-glaze.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.",
+        "Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg.  Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.",
+        "Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 cup butter",
+        "1/2 cup vegetable shortening",
+        "2 cups brown sugar",
+        "1 cup white sugar",
+        "4 ripe bananas, mashed",
+        "5 eggs",
+        "2 teaspoons vanilla extract",
+        "1/2 cup milk",
+        "1 cup chopped pecans",
+        "1/2 cup butter",
+        "1/4 cup brown sugar",
+        "1/4 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1/4 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pound Cake With Caramel Glaze",
+    "url": "http://allrecipes.com/recipe/213103/banana-pound-cake-with-caramel-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-prune-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-prune-muffins.json
new file mode 100644
index 000000000..a0fb60fa7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-prune-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.",
+        "In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.",
+        "Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of  a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1/4 cup vegetable oil",
+        "1 egg",
+        "1 cup mashed banana",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground cinnamon",
+        "1 cup chopped pitted prunes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Prune Muffins",
+    "url": "http://allrecipes.com/recipe/34004/banana-prune-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-and-yogurt-parfaits.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-and-yogurt-parfaits.json
new file mode 100644
index 000000000..b0c836241
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-and-yogurt-parfaits.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place banana slices in a bowl; toss with lemon juice to prevent browning.",
+        "Whisk heavy cream, Greek yogurt, and vanilla pudding mix together in a bowl until pudding is thick and smooth.",
+        "Sprinkle 2 tablespoons crushed cookies in the bottom of four 8-ounce clear drinking glasses. Cover cookies with 2 to 3 tablespoons pudding mixture and 3 to 4 banana slices. Repeat layers twice more."
+    ],
+    "ingredients": [
+        "2 bananas, sliced",
+        "2 tablespoons lemon juice",
+        "2 cups heavy whipping cream",
+        "2 cups Greek yogurt",
+        "1 (2.5 ounce) instant vanilla pudding mix",
+        "2 cups coarsely crushed gingersnap cookies"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding and Yogurt Parfaits",
+    "url": "http://allrecipes.com/recipe/256695/banana-pudding-and-yogurt-parfaits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-cake.json
new file mode 100644
index 000000000..5e8679700
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.",
+        "Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.",
+        "To make glaze:  In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency.  When cake is cooled, drizzle icing over cake with a zigzag motion.  Sprinkle chopped nuts over wet icing if desired."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (3.5 ounce) package instant banana pudding mix",
+        "4 eggs",
+        "1 cup water",
+        "1/4 cup vegetable oil",
+        "3/4 cup mashed bananas",
+        "2 cups confectioners' sugar",
+        "2 tablespoons milk",
+        "1 dash vanilla extract",
+        "1/2 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding Cake",
+    "url": "http://allrecipes.com/recipe/7883/banana-pudding-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-cupcakes.json
new file mode 100644
index 000000000..bd6c2e37f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-cupcakes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.",
+        "Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.",
+        "Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.",
+        "Combine vanilla pudding and sliced banana in a small bowl.",
+        "Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers."
+    ],
+    "ingredients": [
+        "24 vanilla wafers (such as Nilla\u00ae)",
+        "1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines\u00ae)",
+        "1 cup water",
+        "3 eggs",
+        "1/3 cup vegetable oil",
+        "1 cup mashed ripe bananas",
+        "1 2/3 cups crushed vanilla wafers (such as Nilla\u00ae), divided",
+        "1 cup vanilla pudding",
+        "1/2 cup thinly sliced ripe banana",
+        "1 cup sweetened whipped cream, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding Cupcakes",
+    "url": "http://allrecipes.com/recipe/254324/banana-pudding-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-i.json
new file mode 100644
index 000000000..8c917cf19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.",
+        "Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving."
+    ],
+    "ingredients": [
+        "2/3 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "3 eggs, beaten",
+        "2 cups milk",
+        "1/2 teaspoon vanilla extract",
+        "2 tablespoons butter, softened",
+        "2 bananas, peeled and sliced",
+        "1/2 (12 ounce) package vanilla wafer cookies"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding I",
+    "url": "http://allrecipes.com/recipe/18990/banana-pudding-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-ice-cream.json
new file mode 100644
index 000000000..2f2a81f31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-ice-cream.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes. Remove saucepan from heat and pour 1/2 the mixture into a large bowl; whisk eggs into mixture until well combined.",
+        "Transfer egg mixture back into saucepan with remaining half-and-half mixture; stir in cream. Cook and stir mixture over medium-low heat until cream mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove saucepan from heat and stir in vanilla extract.",
+        "Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. Stir mashed bananas into cooled cream mixture.",
+        "Pour banana cream mixture into an ice maker and freeze according to manufacturer's instructions. Fold vanilla wafers into ice cream during the last 5 to 10 minutes of freezing."
+    ],
+    "ingredients": [
+        "1 1/2 cups half-and-half",
+        "1/2 cup packed light brown sugar",
+        "1/2 cup white sugar",
+        "1 pinch salt",
+        "2 eggs, beaten",
+        "1 cup heavy whipping cream",
+        "1 teaspoon vanilla extract",
+        "2 very ripe bananas, mashed",
+        "1 cup crushed vanilla wafers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding Ice Cream",
+    "url": "http://allrecipes.com/recipe/234652/banana-pudding-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-ii.json
new file mode 100644
index 000000000..79b5bd78a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a double boiler over simmering water, combine eggs, milk, sugar, cornstarch and salt. Stir constantly and cook until thick, about 15 minutes. Remove from heat and stir in vanilla and margarine.",
+        "Place a layer of vanilla wafers in a glass serving dish. Top with half the bananas. Top with half the pudding.  Repeat. Serve immediately or refrigerate until serving."
+    ],
+    "ingredients": [
+        "2 eggs, beaten",
+        "2 1/2 cups milk",
+        "1/2 cup white sugar",
+        "2 tablespoons cornstarch",
+        "1/4 teaspoon salt",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon margarine",
+        "32 vanilla wafers",
+        "4 bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding II",
+    "url": "http://allrecipes.com/recipe/20961/banana-pudding-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-iii.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-iii.json
new file mode 100644
index 000000000..78242e91f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-iii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, stir together condensed milk and water.  Beat in pudding mix until smooth.  Chill in refrigerator 5 minutes.",
+        "In a separate bowl, whip cream until stiff peaks form.  Fold whipped cream into chilled pudding mixture.",
+        "Dip sliced bananas in lemon juice.  Shake off excess.",
+        "In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture.  Top with one-third each of the wafers, bananas and remaining pudding.  Repeat layers twice.  Chill until serving."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 1/2 cups cold water",
+        "1 (3.4 ounce) package instant vanilla pudding mix",
+        "2 cups heavy cream",
+        "3 bananas, sliced",
+        "1/2 cup lemon juice",
+        "36 vanilla wafers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding III",
+    "url": "http://allrecipes.com/recipe/21313/banana-pudding-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-iv.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-iv.json
new file mode 100644
index 000000000..649f64e61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-iv.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, beat cream cheese until fluffy.  Beat in condensed milk, pudding mix, cold milk and vanilla until smooth.  Fold in 1/2 of the whipped topping.",
+        "Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (5 ounce) package instant vanilla pudding mix",
+        "3 cups cold milk",
+        "1 teaspoon vanilla extract",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "4 bananas, sliced",
+        "1/2 (12 ounce) package vanilla wafers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding IV",
+    "url": "http://allrecipes.com/recipe/21398/banana-pudding-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-poke-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-poke-cake.json
new file mode 100644
index 000000000..c64dc1ee5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-poke-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.",
+        "Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.",
+        "Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.",
+        "Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) box yellow cake mix (such as Duncan Hines\u00ae)",
+        "1 cup water",
+        "1/2 cup vegetable oil",
+        "3 eggs",
+        "2 cups cold milk",
+        "2 (3.5 ounce) packages instant banana pudding mix",
+        "1 (8 ounce) container frozen whipped topping (such as Cool Whip\u00ae), thawed",
+        "1 cup vanilla wafer crumbs (such as Nilla\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding Poke Cake",
+    "url": "http://allrecipes.com/recipe/236820/banana-pudding-poke-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-sugar-cookies.json
new file mode 100644
index 000000000..6fe19a5f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-sugar-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.",
+        "Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.",
+        "Bake 8 to 10 minutes in the preheated oven, or until lightly browned."
+    ],
+    "ingredients": [
+        "2/3 cup shortening",
+        "2/3 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 (3.5 ounce) package instant banana pudding mix",
+        "2 1/2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/11159/banana-pudding-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-surprise.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-surprise.json
new file mode 100644
index 000000000..655fe70a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-surprise.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Whisk water, sweetened condensed milk, and pudding mix together in a bowl until smooth and thickened, 2 to 5 minutes. Refrigerate until firm, about 5 minutes.",
+        "Stir whipped topping and cream cheese together in a bowl until smooth; fold into the pudding mixture.",
+        "Arrange a layer of vanilla wafer cookies into the bottom of a 2 1/2-quart glass dessert bowl. Top with a layer of banana slices, strawberry slices, and the pudding mixture, respectively. Repeat layering with remaining ingredients. Garnish with blueberries and raspberries to serve."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 (14 ounce) can sweetened condensed milk (such as Eagle Brand\u00ae)",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "3 cups frozen whipped topping (such as Cool Whip\u00ae), thawed",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (12 ounce) package vanilla wafer cookies",
+        "4 bananas, sliced",
+        "1 1/2 cups sliced fresh strawberries",
+        "1/4 cup fresh blueberries",
+        "1/4 cup fresh raspberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding Surprise",
+    "url": "http://allrecipes.com/recipe/230982/banana-pudding-surprise/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-v.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-v.json
new file mode 100644
index 000000000..55c160a0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-v.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, beat cream cheese with sour cream.  Stir in whipped topping and vanilla.  Set aside.",
+        "In a large bowl, combine pudding mix, sweetener and milk.  Stir until sugar and mix are dissolved.  Combine with cheese mixture.",
+        "In a large glass serving dish, layer pudding mixture, wafers and bananas until all ingredients are used.  Chill until serving."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package lowfat cream cheese, softened",
+        "1 (8 ounce) container lite sour cream",
+        "1 (8 ounce) container lite frozen whipped topping, thawed",
+        "1 teaspoon vanilla extract",
+        "3 (1 ounce) packages instant sugar-free vanilla pudding mix",
+        "1/2 packet artificial sweetener",
+        "5 cups nonfat milk",
+        "1 (11 ounce) package Cookies, vanilla wafers, lower fat",
+        "7 bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding V",
+    "url": "http://allrecipes.com/recipe/21399/banana-pudding-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding-with-meringue.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-with-meringue.json
new file mode 100644
index 000000000..9f64458ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding-with-meringue.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (220 degrees C).",
+        "Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.",
+        "In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.",
+        "In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.",
+        "Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 cup packed brown sugar",
+        "1 egg",
+        "2 egg yolks",
+        "1 tablespoon all-purpose flour",
+        "1 1/2 cups milk",
+        "6 bananas, peeled and sliced",
+        "1 (16 ounce) package vanilla wafer cookies",
+        "2 egg whites",
+        "3 1/2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pudding with Meringue",
+    "url": "http://allrecipes.com/recipe/154584/banana-pudding-with-meringue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pudding.json b/serverless-fleets/data/input/inferencing/recipes/banana-pudding.json
new file mode 100644
index 000000000..9cb60150a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pudding.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.",
+        "In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.",
+        "Preheat the oven to 425 degrees F.",
+        "Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.",
+        "To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.",
+        "Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes."
+    ],
+    "ingredients": [
+        "4 large eggs",
+        "3/4 cup sugar",
+        "3 tablespoons all-purpose flour",
+        "1/2 teaspoon plus a pinch salt",
+        "2 cups whole milk",
+        "1/2 teaspoon vanilla extract",
+        "30 to 40 vanilla wafers",
+        "3 to 4 medium ripe bananas"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Banana Pudding",
+        "Banana",
+        "Fruit",
+        "Pudding Recipes",
+        "Dessert"
+    ],
+    "title": "Banana Pudding",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/banana-pudding"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-pumpkin-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-pumpkin-bread.json
new file mode 100644
index 000000000..d79fae995
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-pumpkin-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.",
+        "In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 ripe bananas, mashed",
+        "2 eggs",
+        "1/3 cup vegetable oil",
+        "1 1/3 cups canned pumpkin puree",
+        "1/2 cup honey",
+        "1/2 cup white sugar",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 teaspoons pumpkin pie spice",
+        "1 teaspoon ground cinnamon",
+        "3/4 cup raisins (optional)",
+        "1/2 cup walnut pieces (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Pumpkin Bread",
+    "url": "http://allrecipes.com/recipe/16706/banana-pumpkin-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-punch.json b/serverless-fleets/data/input/inferencing/recipes/banana-punch.json
new file mode 100644
index 000000000..132c03697
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-punch.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine water and sugar in a large pot; bring to a boil. Cook and stir until the sugar dissolves, about 3 minutes. Cool in the refrigerator.",
+        "Put 1 banana and about 1 cup pineapple juice in a blender; blend until smooth. Repeat until all bananas are pureed into pineapple juice; stir into the pot with the simple syrup. Add orange juice concentrate and lemonade concentrate to the pot; stir. Divide the mixture into smaller containers and freeze until mostly solid.",
+        "Put frozen mixture into a large punch bowl. Thaw until slushy, but stirrable. Stir lemon-lime carbonated beverage into the punch bowl. Garnish with orange slices."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "4 cups white sugar",
+        "5 bananas",
+        "1 (46 fluid ounce) can pineapple juice",
+        "4 (6 ounce) cans frozen orange juice concentrate",
+        "2 (6 ounce) cans frozen lemonade concentrate",
+        "2 1/2 (2 liter) bottles lemon-lime flavored carbonated beverage (such as 7-Up\u00ae)",
+        "2 oranges, sliced for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Punch",
+    "url": "http://allrecipes.com/recipe/233255/banana-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-quinoa-rice-pudding.json b/serverless-fleets/data/input/inferencing/recipes/banana-quinoa-rice-pudding.json
new file mode 100644
index 000000000..118e29cbe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-quinoa-rice-pudding.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Rinse quinoa in a paper towel-lined colander until water is no longer milky. Transfer quinoa to a saucepan, add 1 1/2 cups water and soak for 30 minutes.",
+        "Bring quinoa and water to a boil, reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.",
+        "Blend bananas, whole milk, coconut milk, 3 tablespoons honey, butter, 1/2 teaspoon cinnamon, and salt together in a blender until smooth.",
+        "Stir milk mixture into quinoa, raise heat to medium; cook and stir constantly until pudding becomes thick, about 10 minutes.",
+        "Transfer pudding to serving dish and refrigerate until cold, about 1 hour. Drizzle 1 tablespoon honey over pudding; sprinkle with 1/2 teaspoon cinnamon."
+    ],
+    "ingredients": [
+        "3/4 cup quinoa",
+        "1 1/2 cups water",
+        "2 ripe bananas",
+        "1 cup whole milk",
+        "1 cup coconut milk",
+        "4 tablespoons honey, divided",
+        "1 tablespoon butter",
+        "1 teaspoon ground cinnamon, divided",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Quinoa \"Rice\" Pudding",
+    "url": "http://allrecipes.com/recipe/242518/banana-quinoa-rice-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-raisin-and-oatmeal-pancakes-109153.json b/serverless-fleets/data/input/inferencing/recipes/banana-raisin-and-oatmeal-pancakes-109153.json
new file mode 100644
index 000000000..e2423bbf7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-raisin-and-oatmeal-pancakes-109153.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter.",
+        "Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 cup old-fashioned oats",
+        "1 cup all purpose flour",
+        "1/4 cup (packed) golden brown sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon ground cinnamon",
+        "3/4 cup plain yogurt",
+        "3/4 cup whole milk",
+        "2 large eggs",
+        "1/2 teaspoon vanilla extract",
+        "2 ripe bananas, mashed",
+        "1 cup raisins",
+        "1/4 cup (1/2 stick) unsalted butter, melted",
+        "Additional melted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Quick & Easy",
+        "Yogurt",
+        "Raisin",
+        "Banana",
+        "Oat",
+        "Winter",
+        "Pan-Fry"
+    ],
+    "title": "Banana, Raisin, and Oatmeal Pancakes",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-raisin-and-oatmeal-pancakes-109153"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-raisin-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-raisin-cake.json
new file mode 100644
index 000000000..a0242285e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-raisin-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Measure flour, sugar, soda, cinnamon, and salt, and sift together.",
+        "Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.",
+        "Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 cups white sugar",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon salt",
+        "2 cups diced bananas",
+        "1 cup corn oil",
+        "1 1/2 teaspoons vanilla extract",
+        "3 eggs",
+        "1 cup raisins",
+        "1/2 cup water",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Raisin Cake",
+    "url": "http://allrecipes.com/recipe/8123/banana-raisin-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-raspberry-and-granola-yogurt-15200.json b/serverless-fleets/data/input/inferencing/recipes/banana-raspberry-and-granola-yogurt-15200.json
new file mode 100644
index 000000000..07cb98f82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-raspberry-and-granola-yogurt-15200.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Coarsely grate bananas. In a bowl gently stir together banana, yogurt, 2/3 cup raspberries, 1/2 cup granola, sour cream, and brown sugar until combined.",
+        "Divide mixture between 2 bowls. Sprinkle yogurt with remaining 2 tablespoons granola and garnish with remaining 1/3 cup raspberries."
+    ],
+    "ingredients": [
+        "1 1/2 firm-ripe bananas",
+        "an 8-ounce container plain yogurt",
+        "1 cup raspberries",
+        "1/2 cup plus 2 tablespoons granola",
+        "1/4 cup sour cream",
+        "1 teaspoon packed dark brown sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Yogurt",
+        "Raspberry",
+        "Banana",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana, Raspberry, and Granola Yogurt",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-raspberry-and-granola-yogurt-15200"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-raspberry-bread-232441.json b/serverless-fleets/data/input/inferencing/recipes/banana-raspberry-bread-232441.json
new file mode 100644
index 000000000..cf09d0e82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-raspberry-bread-232441.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Heat oven to 350\u00b0F. Coat an 8\" loaf pan with cooking spray. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside. In a bowl, combine bananas, milk, egg, and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually."
+    ],
+    "ingredients": [
+        "Vegetable-oil cooking spray",
+        "2 cups all-purpose flour",
+        "3/4 cup sugar",
+        "2 tsp baking powder",
+        "1/2 tsp baking soda",
+        "1/2 tsp salt",
+        "4 large ripe or overripe bananas, mashed",
+        "1/4 cup skim milk",
+        "1 large egg",
+        "1 tsp pure vanilla extract",
+        "1 cup fresh or frozen raspberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Low Fat",
+        "Kid-Friendly",
+        "Raspberry",
+        "Banana",
+        "Healthy",
+        "Self"
+    ],
+    "title": "Banana-Raspberry Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-raspberry-bread-232441"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-roll-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/banana-roll-french-toast.json
new file mode 100644
index 000000000..351d9928a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-roll-french-toast.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium heat.",
+        "Flatten bread slices using a rolling pin. Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well. Whisk eggs in a separate bowl.",
+        "Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice. Roll bread slice around filling. Dip bread rolls in the egg until coated and place in the hot skillet, working in batches if needed.",
+        "Cook French toast rolls in the hot oil until browned, 2 to 3 minutes per side. Repeat with remaining rolls."
+    ],
+    "ingredients": [
+        "2 teaspoons vegetable oil",
+        "8 large slices whole wheat bread",
+        "2 bananas, mashed",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 tablespoons white sugar",
+        "1/4 teaspoon ground cinnamon",
+        "2 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Roll French Toast",
+    "url": "http://allrecipes.com/recipe/237455/banana-roll-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-royale.json b/serverless-fleets/data/input/inferencing/recipes/banana-royale.json
new file mode 100644
index 000000000..d7f7b2c96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-royale.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "With a sharp knife, cut a lengthwise wedge out of each banana, slicing through the peel and almost through the banana. Carefully remove the wedge and set aside. Slice each candy bar into 3 slices the long way. Insert a slice of candy bar into the banana, then replace the wedge back over the candy, pushing the wedge back down. Repeat with remaining bananas; wrap the stuffed bananas tightly in aluminum foil.",
+        "Roast the bananas in the coals of a campfire until the fruit is hot and the candy has melted, about 5 minutes. Unwrap the bananas, then remove peel from wedges and eat the bananas with spoons. Candy filling could be very hot, so use caution."
+    ],
+    "ingredients": [
+        "6 unpeeled bananas",
+        "2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy bars (such as Snickers\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Royale",
+    "url": "http://allrecipes.com/recipe/218653/banana-royale/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-rum-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-rum-cake.json
new file mode 100644
index 000000000..891359761
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-rum-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 9-inch cake pans.",
+        "In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.",
+        "Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.",
+        "For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1/4 teaspoon baking soda",
+        "2/3 cup dark rum",
+        "2/3 cup water",
+        "2 eggs",
+        "1 cup mashed bananas",
+        "1/3 cup chopped pecans",
+        "1/3 cup butter, softened",
+        "3 cups confectioners' sugar",
+        "2 teaspoons vanilla extract",
+        "2 tablespoons dark rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Rum Cake",
+    "url": "http://allrecipes.com/recipe/8303/banana-rum-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-rum-cream-pie-237682.json b/serverless-fleets/data/input/inferencing/recipes/banana-rum-cream-pie-237682.json
new file mode 100644
index 000000000..e64885a25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-rum-cream-pie-237682.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.",
+        "Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.",
+        "Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.",
+        "Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers",
+        "5 tablespoons unsalted butter, melted",
+        "1 teaspoon curry powder (preferably Madras)",
+        "1/4 teaspoon cinnamon",
+        "1/2 cup packed dark brown sugar",
+        "8 ounces cream cheese, softened",
+        "1 teaspoon finely grated fresh lemon zest",
+        "1 cup chilled heavy cream",
+        "4 teaspoons dark rum",
+        "4 firm-ripe bananas",
+        "Special equipment: a 9-inch pie plate"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Mixer",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Freeze/Chill",
+        "Quick & Easy",
+        "Banana",
+        "Curry",
+        "Chill",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Rum Cream Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-rum-cream-pie-237682"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-rum-ice-cream-15326.json b/serverless-fleets/data/input/inferencing/recipes/banana-rum-ice-cream-15326.json
new file mode 100644
index 000000000..2b7cdd995
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-rum-ice-cream-15326.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor pur\u00e9e the bananas, stir the pur\u00e9e into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions."
+    ],
+    "ingredients": [
+        "3/4 cup sugar",
+        "1 tablespoon cornstarch",
+        "2 large egg yolks",
+        "1 large whole egg",
+        "2 cups milk",
+        "3 tablespoons dark rum",
+        "1 teaspoon vanilla",
+        "1 cup well-chilled heavy cream",
+        "5 bananas (about 1 1/2 pounds)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "Banana",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Banana Rum Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-rum-ice-cream-15326"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-rum-ice-cream-915.json b/serverless-fleets/data/input/inferencing/recipes/banana-rum-ice-cream-915.json
new file mode 100644
index 000000000..e6bc04b44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-rum-ice-cream-915.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Pour cream and half and half into heavy medium saucepan. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into clean large bowl. Stir in rum and vanilla. Refrigerate until cold, about 2 hours.",
+        "Puree bananas and lemon juice in processor until smooth. Stir into custard. Process in ice cream maker according to the manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.)"
+    ],
+    "ingredients": [
+        "1 1/2 cups whipping cream",
+        "1 1/2 cups half and half",
+        "6 large egg yolks",
+        "2/3 cup sugar",
+        "3 tablespoons dark rum",
+        "1/2 teaspoon vanilla extract",
+        "1 pound ripe bananas (about 3 medium), peeled",
+        "2 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Ice Cream Machine",
+        "Dessert",
+        "Frozen Dessert",
+        "Banana",
+        "Fall",
+        "Summer",
+        "Oklahoma"
+    ],
+    "title": "Banana-Rum Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-rum-ice-cream-915"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-rum-puffs-14538.json b/serverless-fleets/data/input/inferencing/recipes/banana-rum-puffs-14538.json
new file mode 100644
index 000000000..1db16b329
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-rum-puffs-14538.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Cut butter into 1/4-inch slices. In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter. Stir in sour cream with a fork until incorporated and form dough into a ball.",
+        "Divide dough into 6 portions and form each piece into a 5-inch square. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month.",
+        "Mash enough of bananas to measure 1 cup and in a bowl stir together with remaining filling ingredients until smooth.",
+        "On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife and a ruler cut rectangle into ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups). Chill filled pastries 30 minutes. Make more pastries in same manner.",
+        "Preheat oven to 375\u00b0F.",
+        "Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes. Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely. Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325\u00b0F oven 7 to 10 minutes. Cool puffs on a rack.",
+        "Dust puffs with confectioners' sugar before serving."
+    ],
+    "ingredients": [
+        "4 sticks (2 cups) cold unsalted butter",
+        "4 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 cup sour cream",
+        "2 large firm-ripe bananas",
+        "12 ounces cream cheese, softened",
+        "1/2 cup granulated sugar",
+        "2 large egg yolks",
+        "2 tablespoons rum",
+        "2 teaspoons fresh lemon juice",
+        "1/2 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Rum",
+        "Cheese",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Banana",
+        "Winter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Rum Puffs",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-rum-puffs-14538"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-rummmm-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-rummmm-cake.json
new file mode 100644
index 000000000..0a9b7d24f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-rummmm-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt(R)).",
+        "Mix bananas, eggs, vegetable oil, 1/2 cup water, 1/4 cup banana liqueur, and 1/4 cup rum together in a bowl until smooth. Beat in cake mix and pudding mix, scraping sides down as needed, until batter is smooth, about 2 minutes. Pour batter into the prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.",
+        "Bring sugar, butter, and 1/4 cup water to a boil in a saucepan 15 minutes before the cake is done. Stir in 1/4 cup banana liqueur and 1/4 cup rum until glaze is well mixed. Pour glaze into a glass measuring cup.",
+        "Remove cake from oven and pour glaze around the sides of the cake while it is still in the pan; let soak for 30 minutes. Invert cake onto a platter."
+    ],
+    "ingredients": [
+        "Cake:",
+        "2 ripe bananas, mashed",
+        "4 eggs",
+        "1/2 cup vegetable oil",
+        "1/2 cup water",
+        "1/4 cup banana liqueur",
+        "1/4 cup rum",
+        "1 (15.25 ounce) package yellow cake mix",
+        "1 (4 ounce) package instant vanilla pudding mix",
+        "Glaze:",
+        "1 cup white sugar",
+        "1/2 cup butter",
+        "1/4 cup water",
+        "1/4 cup banana liqueur",
+        "1/4 cup rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Rummmm Cake",
+    "url": "http://allrecipes.com/recipe/256372/banana-rummmm-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-shake.json b/serverless-fleets/data/input/inferencing/recipes/banana-shake.json
new file mode 100644
index 000000000..f3e8f1d6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-shake.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a blender, combine banana, lemon juice and sugar. Process until smooth. Blend in the milk and yogurt. Pour into glasses, top with a dab of whipped cream and serve."
+    ],
+    "ingredients": [
+        "1 banana",
+        "1 tablespoon lemon juice",
+        "4 tablespoons white sugar",
+        "1 cup milk",
+        "1 cup plain yogurt",
+        "1/4 cup whipped cream, garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Shake",
+    "url": "http://allrecipes.com/recipe/20804/banana-shake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-slipper.json b/serverless-fleets/data/input/inferencing/recipes/banana-slipper.json
new file mode 100644
index 000000000..44abeaa42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-slipper.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Muddle dark rum and palm sugar together in a bowl.",
+        "Fill a glass with ice. Add rum mixture and banana juice; stir."
+    ],
+    "ingredients": [
+        "1 fluid ounce dark rum",
+        "1 pinch palm sugar",
+        "ice",
+        "2 fluid ounces banana juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Slipper",
+    "url": "http://allrecipes.com/recipe/256381/banana-slipper/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-slush-punch.json b/serverless-fleets/data/input/inferencing/recipes/banana-slush-punch.json
new file mode 100644
index 000000000..64c7a17ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-slush-punch.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.",
+        "Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each."
+    ],
+    "ingredients": [
+        "4 ripe bananas",
+        "2 cups white sugar",
+        "3 cups water",
+        "1 (46 fluid ounce) can pineapple juice",
+        "2 (12 fluid ounce) cans frozen orange juice concentrate",
+        "1 (12 fluid ounce) can frozen lemonade concentrate",
+        "3 cups water",
+        "3 liters ginger ale"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Slush Punch",
+    "url": "http://allrecipes.com/recipe/32389/banana-slush-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-slush.json b/serverless-fleets/data/input/inferencing/recipes/banana-slush.json
new file mode 100644
index 000000000..87a8e05d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-slush.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix pineapple juice, bananas, orange juice concentrate, and lemonade concentrate in a large bowl.",
+        "Bring water to a boil in a saucepan. Dissolve sugar in the water and bring again to a boil; pour over the juice mixture and stir.",
+        "Cover bowl with plastic wrap and freeze until mixture is mushy, at least 4 hours.",
+        "Mix equal parts slush and lemon-lime soda in cocktail glasses to serve."
+    ],
+    "ingredients": [
+        "4 cups pineapple juice",
+        "5 bananas, mashed",
+        "1 (6 ounce) can frozen orange juice concentrate, thawed",
+        "1 (6 ounce) can frozen lemonade concentrate, thawed",
+        "6 cups water",
+        "4 cups white sugar",
+        "18 cups lemon-lime soda (such as 7-Up\u00ae), or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Slush",
+    "url": "http://allrecipes.com/recipe/238281/banana-slush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-smoothie-200822.json b/serverless-fleets/data/input/inferencing/recipes/banana-smoothie-200822.json
new file mode 100644
index 000000000..ae3ccb57c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-smoothie-200822.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a blender blend at high speed the bananas, the pineapple juice, the orange juice, the yogurt, and the honey until the mixture is smooth and frothy and divide the mixture among chilled glasses."
+    ],
+    "ingredients": [
+        "2 bananas",
+        "1 cup unsweetened pineapple juice",
+        "1 cup fresh orange juice",
+        "2/3 cup plain yogurt",
+        "honey to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Non-Alcoholic",
+        "Breakfast",
+        "Brunch",
+        "Kid-Friendly",
+        "Yogurt",
+        "Banana",
+        "Healthy",
+        "Gourmet",
+        "Drink",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-smoothie-200822"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-smoothie-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-smoothie-i.json
new file mode 100644
index 000000000..56f081cf7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-smoothie-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a blender, combine banana, milk, vanilla, egg and sugar. Blend until smooth. Pour into a tall glass and top with a pinch of cinnamon."
+    ],
+    "ingredients": [
+        "1 banana",
+        "1 cup milk",
+        "1 teaspoon vanilla extract",
+        "1 egg",
+        "2 tablespoons white sugar",
+        "1 pinch ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Smoothie I",
+    "url": "http://allrecipes.com/recipe/22929/banana-smoothie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-smoothie-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-smoothie-ii.json
new file mode 100644
index 000000000..1d3470b86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-smoothie-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a blender, combine banana, milk, egg, wheat germ, honey, vanilla and nutmeg. Blend until smooth. Pour into a chilled glass and serve."
+    ],
+    "ingredients": [
+        "1 banana",
+        "1 cup cold milk",
+        "1 egg",
+        "1 tablespoon wheat germ",
+        "1 tablespoon honey",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Smoothie II",
+    "url": "http://allrecipes.com/recipe/32543/banana-smoothie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-snack-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-snack-cake.json
new file mode 100644
index 000000000..f48e9da4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-snack-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, mix flour, oats, baking soda and salt together and set aside.",
+        "In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and 1 cup of the chocolate chips.",
+        "Pour batter into a 9x13 inch pan. Sprinkle top with remaining 1 cup of chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup butter",
+        "2 eggs",
+        "1/2 cup buttermilk",
+        "1 cup mashed bananas",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 cup quick cooking oats",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1/2 cup chopped walnuts",
+        "1/2 cup flaked coconut",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Snack Cake",
+    "url": "http://allrecipes.com/recipe/17910/banana-snack-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-sorbet.json b/serverless-fleets/data/input/inferencing/recipes/banana-sorbet.json
new file mode 100644
index 000000000..eeb81d231
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-sorbet.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Pulse banana and water in a food processor until chunky; add caramel sauce. Blend until completely smooth."
+    ],
+    "ingredients": [
+        "1 frozen banana",
+        "1 teaspoon cold water",
+        "2 teaspoons caramel sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Sorbet",
+    "url": "http://allrecipes.com/recipe/232952/banana-sorbet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-souffle.json b/serverless-fleets/data/input/inferencing/recipes/banana-souffle.json
new file mode 100644
index 000000000..f8544ca6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-souffle.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.",
+        "Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the  egg whites and salt until the whites form soft peaks.",
+        "Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.",
+        "Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.",
+        "Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon unsalted butter, melted",
+        "2 teaspoons white sugar",
+        "2 egg whites",
+        "2 eggs, separated",
+        "1 pinch salt",
+        "2 ripe bananas, mashed",
+        "1 tablespoon honey, or more to taste",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon grated fresh ginger root",
+        "1 tablespoon sweetened cocoa powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Souffle",
+    "url": "http://allrecipes.com/recipe/211181/banana-souffle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-sour-cream-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-sour-cream-bread.json
new file mode 100644
index 000000000..98c34e613
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-sour-cream-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.",
+        "In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts.  Divide into prepared pans.",
+        "Bake for 1 hour, until a toothpick inserted in center comes out clean."
+    ],
+    "ingredients": [
+        "1/4 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "3/4 cup butter",
+        "3 cups white sugar",
+        "3 eggs",
+        "6 very ripe bananas, mashed",
+        "1 (16 ounce) container sour cream",
+        "2 teaspoons vanilla extract",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon salt",
+        "3 teaspoons baking soda",
+        "4 1/2 cups all-purpose flour",
+        "1 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Sour Cream Bread",
+    "url": "http://allrecipes.com/recipe/6984/banana-sour-cream-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-sour-cream-pancakes-recipe.json b/serverless-fleets/data/input/inferencing/recipes/banana-sour-cream-pancakes-recipe.json
new file mode 100644
index 000000000..bda20df40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-sour-cream-pancakes-recipe.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.",
+        "Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup."
+    ],
+    "ingredients": [
+        "1 1/2 cups flour",
+        "3 tablespoons sugar",
+        "2 teaspoons baking powder",
+        "1 1/2 teaspoons kosher salt",
+        "1/2 cup sour cream",
+        "3/4 cup plus 1 tablespoon milk",
+        "2 extra-large eggs",
+        "1 teaspoon pure vanilla extract",
+        "1 teaspoon grated lemon zest",
+        "Unsalted butter",
+        "2 ripe bananas, diced, plus extra for serving",
+        "Pure maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Skillet Recipes",
+        "Pancake",
+        "Banana",
+        "Fruit",
+        "Egg Recipes",
+        "Dairy Recipes",
+        "Brunch"
+    ],
+    "title": "Banana Sour Cream Pancakes",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/banana-sour-cream-pancakes-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-spice-cookies.json b/serverless-fleets/data/input/inferencing/recipes/banana-spice-cookies.json
new file mode 100644
index 000000000..23c0a13d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-spice-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Beat butter or  margarine with an electric mixer on medium to high speed for 30 seconds.  Add one cup of the flour, the sugar, eggs, baking powder, vanilla, cinnamon, soda, and cloves.  Beat until thoroughly combined.",
+        "Stir in the remaining flour.  Beat in bananas and nuts.  Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet.  Bake for 8 to 10 minutes or until edges are lightly browned.  Cool cookies on a rack."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 1/4 cups all-purpose flour",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon baking soda",
+        "1/8 teaspoon ground cloves",
+        "3 ripe bananas, mashed",
+        "1 teaspoon baking powder",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Spice Cookies",
+    "url": "http://allrecipes.com/recipe/10142/banana-spice-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-bars.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-bars.json
new file mode 100644
index 000000000..443efd63c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-bars.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.",
+        "In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.",
+        "Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.",
+        "To make the frosting:  in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "3/4 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1 (8 ounce) can crushed pineapple, with juice",
+        "2 eggs",
+        "1/2 cup vegetable oil",
+        "2 very ripe bananas, mashed",
+        "1 teaspoon vanilla extract",
+        "1/4 cup maraschino cherries, halved",
+        "1/4 cup butter, melted",
+        "1 teaspoon vanilla extract",
+        "3 cups confectioners' sugar",
+        "4 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Bars",
+    "url": "http://allrecipes.com/recipe/25956/banana-split-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-i.json
new file mode 100644
index 000000000..0efb715db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan.  Chill in freezer for at least 15 minutes.",
+        "In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes.  (This step is important, so don't try to save time).",
+        "Spread buttercream mixture evenly over chilled crust.  Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas.  Distribute strawberries over pineapple and spread the whipped topping evenly all over.  Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving."
+    ],
+    "ingredients": [
+        "2 cups graham cracker crumbs",
+        "1/2 cup melted butter",
+        "2 cups confectioners' sugar",
+        "2 eggs",
+        "1 cup butter, softened",
+        "6 bananas, peeled and halved lengthwise",
+        "1 (20 ounce) can crushed pineapple, drained",
+        "1 quart fresh strawberries, halved",
+        "1 (16 ounce) package frozen whipped topping, thawed",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Cake I",
+    "url": "http://allrecipes.com/recipe/7801/banana-split-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-ii.json
new file mode 100644
index 000000000..b31bafc78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.",
+        "Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.",
+        "Chill for at least 4 hours before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package vanilla wafers, crushed",
+        "1 cup margarine, melted",
+        "1 (20 ounce) can crushed pineapple, drained",
+        "6 bananas",
+        "1 (8 ounce) package cream cheese",
+        "2 cups confectioners' sugar",
+        "1 (12 ounce) container frozen whipped topping, thawed",
+        "1/4 cup chopped walnuts",
+        "8 maraschino cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Cake II",
+    "url": "http://allrecipes.com/recipe/8209/banana-split-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-iii.json
new file mode 100644
index 000000000..262bbbc11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-iii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bake cake as directed on package. Cool completely.",
+        "In a medium bowl, combine pudding, cream cheese and milk. Beat until smooth. Spread on cake.",
+        "Slice bananas thin and arrange on top of pudding mixture. Spread drained pineapple on top of bananas.",
+        "Cover entire cake with whipped topping. Garnish with cherries and chopped walnuts."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "2 (3.5 ounce) packages instant vanilla pudding mix",
+        "1 (8 ounce) package cream cheese",
+        "1 1/2 cups milk",
+        "3 ripe bananas",
+        "2 (8 ounce) cans crushed pineapple, drained",
+        "1 (16 ounce) package frozen whipped topping, thawed",
+        "1 (4 ounce) jar maraschino cherries, drained",
+        "1/4 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Cake III",
+    "url": "http://allrecipes.com/recipe/8344/banana-split-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-iv.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-iv.json
new file mode 100644
index 000000000..283dd168b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-iv.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill  to set.",
+        "In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts.",
+        "Refrigerate at least 4 hours before serving."
+    ],
+    "ingredients": [
+        "2 cups graham cracker crumbs",
+        "1/2 cup butter, melted",
+        "1 (8 ounce) package cream cheese",
+        "1/4 cup butter, softened",
+        "3 cups confectioners' sugar",
+        "4 bananas",
+        "1 (20 ounce) can crushed pineapple, drained",
+        "1 quart strawberries, stemmed and quartered",
+        "1 1/2 cups sugar free strawberry glaze",
+        "1 (12 ounce) container lite frozen whipped topping, thawed",
+        "1 (10 ounce) jar maraschino cherries, drained and quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Cake IV",
+    "url": "http://allrecipes.com/recipe/17588/banana-split-cake-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-v.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-v.json
new file mode 100644
index 000000000..17f82bb49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-v.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.",
+        "In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 3/4 cups margarine, softened",
+        "1/2 cup chopped pecans",
+        "2 eggs",
+        "2 cups confectioners' sugar",
+        "6 bananas",
+        "1 (20 ounce) can crushed pineapple, drained",
+        "2 pints fresh strawberries",
+        "1 (16 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Cake V",
+    "url": "http://allrecipes.com/recipe/17852/banana-split-cake-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-vi.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-vi.json
new file mode 100644
index 000000000..091f096d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-cake-vi.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine 1/2 cup margarine with cornflake crumbs, then press into the bottom of a 13x9 inch pan.  Chill in the refrigerator for 30 minutes.",
+        "Mix together eggs, vanilla extract, 1 cup margarine and confectioners' sugar until smooth.  Pour mixture over the chilled cornflake crust.  Slice bananas lengthwise and place over the egg mixture.  Spoon pineapple over the bananas, then spread whipped topping over the top to cover.  Sprinkle with chopped nuts.  Refrigerate overnight before serving."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "2 cups cornflakes cereal crumbs",
+        "\u00bd cup margarine, softened",
+        "2  eggs",
+        "1 tablespoon vanilla extract",
+        "1 cup margarine",
+        "2 cups confectioners' sugar",
+        "6  banana",
+        "2 (15 ounce) cans crushed pineapple, drained",
+        "1 (16 ounce) container frozen whipped topping, thawed",
+        "chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Cake VI",
+    "url": "http://allrecipes.com/recipe/19070/banana-split-cake-vi/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-cheesecake.json
new file mode 100644
index 000000000..0808a1f29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-cheesecake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.",
+        "Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve."
+    ],
+    "ingredients": [
+        "2 1/2 cups graham cracker crumbs",
+        "3/4 cup melted butter",
+        "4 cups confectioners' sugar",
+        "2 (8 ounce) packages cream cheese",
+        "1 (8 ounce) can crushed pineapple, drained",
+        "3 medium bananas, quartered",
+        "1 (12 ounce) container frozen whipped topping, thawed",
+        "8 maraschino cherries, halved",
+        "1/4 cup chocolate syrup",
+        "1/2 cup pecan halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Cheesecake",
+    "url": "http://allrecipes.com/recipe/7741/banana-split-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-cookies.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-cookies.json
new file mode 100644
index 000000000..768407163
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Drop dough by rounded teaspoons onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven, or until no imprint remains when touched. Cool on wire racks."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "1 cup mashed bananas",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Cookies",
+    "url": "http://allrecipes.com/recipe/15048/banana-split-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-delight.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-delight.json
new file mode 100644
index 000000000..dc555793c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-delight.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine graham cracker crumbs, margarine, and sugar in a 9x13-inch baking dish. Press cracker mixture into the baking dish with the back of a spoon to form a crust.",
+        "Stir pineapple, cherry pie filling, bananas, sweetened condensed milk, coconut, and vanilla extract in a large bowl until evenly mixed. Fold whipped topping into pineapple mixture and spread over cracker crush. Sprinkle with pecans and drizzle with ice cream topping. Refrigerate until chilled, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups graham cracker crumbs",
+        "1/2 cup margarine, melted",
+        "1/4 cup white sugar",
+        "1 (20 ounce) can crushed pineapple, drained",
+        "1 (20 ounce) can cherry pie filling",
+        "3 bananas, sliced",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 cup sweetened flaked coconut (optional)",
+        "1 teaspoon vanilla extract",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "1/2 cup chopped pecans",
+        "1/4 cup chocolate syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Delight",
+    "url": "http://allrecipes.com/recipe/234228/banana-split-delight/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-ice-cream-cake-56389894.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-ice-cream-cake-56389894.json
new file mode 100644
index 000000000..f1f9daf70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-ice-cream-cake-56389894.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Pulse cookies in a food processor until coarsely ground. Transfer to a large bowl and add coconut oil and salt. Mix with your hands until crumbs are coated in oil and mixture resembles wet sand.",
+        "Press 2 cups cookie crumbs into the bottom of springform pan and freeze until ready to use. Spread out remaining crumbs on a parchment-lined rimmed baking sheet in an even layer (do not press). Freeze crumbs on baking sheet 30 minutes, then crumble into very small pieces with your hands. Freeze until ready to use.",
+        "Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until caramel is a deep amber color, 8\u201310 minutes. Reduce heat to low and add bananas a few pieces at a time, stirring between additions. Add cream and salt and cook, stirring often, until bananas are almost entirely broken down (only a few chunks should remain), about 5 minutes. Transfer to a medium bowl and let cool.",
+        "Mix 2 1/2 pints ice cream in a large bowl with a wooden spoon until it resembles thick cake batter (it should be soft but not melted). Fold in 1 1/2 cups cookie crumble with a rubber spatula and scrape into pan with cookie crust; smooth top. Sprinkle 1 cup cookie crumble over ice cream, pressing lightly to adhere. Working quickly, scrape caramel-banana jam over cookie crumble and spread evenly. Top caramel with 1 cup cookie crumble. Freeze 20 minutes.",
+        "Mix remaining 2 1/2 pints ice cream in the same bowl to cake-batter consistency. Fold in 1 3/4 cups cherries. Scrape into pan over cookie crumble and smooth top (it may come up over the edge of the pan). Top with remaining cookie crumble. Freeze cake until frozen, about 3 hours (or overnight).",
+        "Sprinkle gelatin over 1/2 cup water in a small saucepan. Let sit 5 minutes to soften. Add sugar and bring to a bare simmer, stirring to dissolve gelatin and sugar. Let cool slightly, then transfer to a large bowl and whisk in cream. Beat to medium peaks.",
+        "Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Spread threequarters of whipped cream over sides and top of cake. Use remaining whipped cream to create dramatic height, swirling decoratively. Top with nuts and cherries with stems. Freeze cake at least 2 hours before serving. Slice with a warm knife.",
+        "Cake can be frosted 1 day ahead; freeze uncovered."
+    ],
+    "ingredients": [
+        "2 (9-ounce) packages chocolate wafer cookies",
+        "1 cup virgin coconut oil, melted",
+        "1/4 teaspoon kosher salt",
+        "3/4 cup sugar",
+        "4 large ripe bananas (about 1 1/2 pounds), cut into 2\" pieces",
+        "1/4 cup heavy cream",
+        "1/4 teaspoon kosher salt",
+        "5 pints vanilla ice cream, softened at room temperature 10 minutes, divided",
+        "1 3/4 cups maraschino cherries (from two 10-ounce jars), drained, patted dry, stems removed, plus more with stems for serving",
+        "2 1/4 teaspoons powdered unflavored gelatin (from one 1/4-ounce envelope)",
+        "1/2 cup sugar",
+        "3 cups heavy cream",
+        "1/3 cup salted, roasted peanuts, coarsely chopped",
+        "A 9\" springform pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Chocolate",
+        "Dessert",
+        "Kid-Friendly",
+        "Frozen Dessert",
+        "Banana",
+        "Summer",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Banana Split Ice Cream Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-split-ice-cream-cake-56389894"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-ice-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-ice-cream-pie.json
new file mode 100644
index 000000000..3435d8072
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-ice-cream-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix cookie crumbs with melted butter.  Press into a 9-inch pie plate.",
+        "Arrange bananas over bottom of crust.  Spread ice cream in an even layer over bananas.  Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.",
+        "Place pie in freezer for 4 hours or until firm.  Garnish with cherries, if desired.  Makes 8 servings."
+    ],
+    "ingredients": [
+        "20 chocolate wafer cookies, finely crushed",
+        "1/4 cup butter, melted",
+        "2 bananas, sliced",
+        "1 quart strawberry ice cream, softened",
+        "1 (20 ounce) can crushed pineapple, drained",
+        "1 cup heavy whipping cream",
+        "1/4 cup chopped walnuts",
+        "1/4 cup maraschino cherries (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Ice Cream Pie",
+    "url": "http://allrecipes.com/recipe/12213/banana-split-ice-cream-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-ice-cream.json
new file mode 100644
index 000000000..0649c2306
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-ice-cream.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk.  Cook, stirring, until bubbles form at edges and mixture is slightly thickened.  Pour a small amount of hot milk into the beaten eggs, stirring to combine.  Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.",
+        "Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice.  Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line.  Chill in refrigerator until quite cold, then freeze according to manufacturer's instructions."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2640475.jpg",
+    "ingredients": [
+        "2 cups white sugar",
+        "3 tablespoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 quart milk",
+        "1 (12 fluid ounce) can evaporated milk",
+        "6 eggs, beaten",
+        "1 tablespoon vanilla extract",
+        "1 quart chocolate milk",
+        "2 (10 ounce) packages frozen strawberries, thawed",
+        "3 bananas, diced",
+        "1 (15 ounce) can crushed pineapple, with juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Ice Cream",
+    "url": "http://allrecipes.com/recipe/20257/banana-split-ice-cream/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-kabobs.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-kabobs.json
new file mode 100644
index 000000000..9b38eb5f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-kabobs.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Thread fruit and marshmallows onto skewers. Combine chips and butter in small microwave-safe bowl. Microwave on high about 1 minute until chocolate can be stirred smooth. Drizzle over kabobs. Let stand about 10 minutes to set chocolate; serve."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package fresh strawberries",
+        "3 medium bananas, cut into 1 inch slices",
+        "1/2 fresh pineapple, cut into 1-inch pieces",
+        "16 Market Pantry\u2122 Large Marshmallows",
+        "16 (12-inch) skewers",
+        "1/2 cup semi-sweet chocolate chips",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Kabobs",
+    "url": "http://allrecipes.com/recipe/247166/banana-split-kabobs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-martini.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-martini.json
new file mode 100644
index 000000000..7304dcbac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-martini.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice; add white chocolate liqueur, strawberry vodka, creme de banana liqueur, and chocolate syrup. Cover and shake until the outside of shaker has frosted. Strain into a chilled glass and garnish with a maraschino cherry."
+    ],
+    "ingredients": [
+        "ice as needed",
+        "2 fluid ounces white chocolate liqueur",
+        "1 fluid ounce strawberry vodka",
+        "1/2 fluid ounce banana liqueur",
+        "1/2 teaspoon chocolate syrup, or to taste",
+        "1 maraschino cherry"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Martini",
+    "url": "http://allrecipes.com/recipe/254541/banana-split-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-mini-pies.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-mini-pies.json
new file mode 100644
index 000000000..0a90bf3e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-mini-pies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven's broiler to 450 degrees F (230 degrees C). Chill a mixing bowl, beaters from electric mixer, and cream in the freezer for 10 minutes. Arrange pie crusts on a baking sheet.",
+        "Cook pie crusts under the broiler until browned and toasty, 2 to 4 minutes. Remove crusts from oven and cool.",
+        "Beat cream in the chilled bowl using the chilled beaters until cream thickens. Add confectioners' sugar and vanilla extract; beat until stiff peaks form. Transfer whipped cream to a piping bag or resealable plastic bag with a corner snipped off; refrigerate.",
+        "Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese until well-mixed. Spoon mixture into a pastry bag or a resealable plastic bag with a corner snipped off. Pipe cream cheese filling into each graham cracker crust, filling 1/3- to 1/2-full.",
+        "Layer banana slices over cream cheese filling. Spread pineapple over banana layer. Spoon cherry pie filling over pineapple layer. Pipe whipped cream over cherry pie filling layer. Top each pie with pecans and chocolate syrup. Refrigerate until chilled, at least 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups heavy whipping cream",
+        "18 prepared mini graham cracker pie crusts",
+        "3/4 cup confectioners' sugar",
+        "2 tablespoons vanilla extract",
+        "1 (8 ounce) package cream cheese, at room temperature",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "5 bananas, sliced, or more to taste",
+        "2 (15 ounce) cans crushed pineapple, drained",
+        "1 (16 ounce) can tart cherry pie filling",
+        "1/2 cup chopped pecans (optional)",
+        "6 tablespoons chocolate syrup, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Mini Pies",
+    "url": "http://allrecipes.com/recipe/237781/banana-split-mini-pies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-pie.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-pie.json
new file mode 100644
index 000000000..cc4478fae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes.  Spread evenly in the graham cracker crusts.",
+        "In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas.  Spoon a little of the reserved juice over fruit.  Spoon whipped topping over fruit; garnish with cherries and pecans.  Chill before serving."
+    ],
+    "ingredients": [
+        "1 cup margarine, softened",
+        "2 eggs",
+        "2 cups confectioners' sugar",
+        "2 (9 inch) prepared graham cracker crusts",
+        "5 bananas, sliced",
+        "1 (15 ounce) can crushed pineapple, drained with juice reserved",
+        "1 (16 ounce) container frozen whipped topping, thawed",
+        "1 (4 ounce) jar maraschino cherries",
+        "1/2 cup pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Pie",
+    "url": "http://allrecipes.com/recipe/23111/banana-split-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-pudding-dessert.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-pudding-dessert.json
new file mode 100644
index 000000000..925266ce9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-pudding-dessert.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine flour, pecans, and butter in a bowl; press into the bottom of a 9x13-inch baking dish.",
+        "Bake in the preheated oven until crust is lightly browned, about 20 minutes. Cool completely.",
+        "Mix 1 1/2 cups whipped topping, cream cheese, and confectioners' sugar together in a bowl; spread over cooled crust. Layer pineapple over cream cheese mixture layer.",
+        "Beat milk and pudding mixes together in a bowl until thickened and creamy; fold in bananas and spread over pineapple. Layer strawberries over pudding mixture; top with remaining whipped topping. Refrigerate until completely chilled, about 2 hours.",
+        "Drizzle chocolate syrup over whipped topping layer and arrange the cherries equally apart from each other so each piece gets 1 cherry."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup chopped pecans",
+        "1/2 cup butter, melted",
+        "1 (8 ounce) carton frozen whipped topping (such as Cool Whip\u00ae), divided",
+        "1 (8 ounce) package cream cheese",
+        "1 cup confectioners' sugar",
+        "1 (15 ounce) can crushed pineapple",
+        "3 cups milk",
+        "2 (2.5 ounce) box instant vanilla pudding mix",
+        "1 1/2 cups sliced strawberries",
+        "2 bananas, sliced",
+        "chocolate syrup, or to taste",
+        "12 maraschino cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Pudding Dessert",
+    "url": "http://allrecipes.com/recipe/240307/banana-split-pudding-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-shake.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-shake.json
new file mode 100644
index 000000000..bdb7acd33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-shake.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine ice cream, banana, strawberries, pineapple and chocolate syrup in a blender. Blend until smooth.",
+        "Divide shake between 2 large (or 4 smaller) glasses. Squirt a generous amount of coconut whipped cream on top. Garnish with additional chocolate syrup and a cherry (if using). Serve immediately."
+    ],
+    "ingredients": [
+        "4 large scoops vanilla ice cream",
+        "1 banana",
+        "1/2 cup frozen sliced strawberries",
+        "1/2 cup crushed pineapple with juice",
+        "1/4 cup chocolate syrup, or as needed",
+        "Gay Lea Real Coconut Whipped Cream",
+        "Maraschino cherries (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Shake",
+    "url": "http://allrecipes.com/recipe/241579/banana-split-shake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-smoothie.json
new file mode 100644
index 000000000..9cb4ff085
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend oats and chia seeds in a blender until powdery; add pineapple juice, chocolate soy milk, pineapple chunks, strawberries, and banana and blend until smooth."
+    ],
+    "ingredients": [
+        "1/4 cup rolled oats",
+        "1 tablespoon chia seeds (optional)",
+        "1 cup pineapple juice",
+        "1/2 cup chocolate-flavored soy milk",
+        "8 chunks frozen pineapple",
+        "6 frozen whole strawberries",
+        "1 small banana"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Split Smoothie",
+    "url": "http://allrecipes.com/recipe/222059/banana-split-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-split-with-curried-chocolate-coconut-sauce-234829.json b/serverless-fleets/data/input/inferencing/recipes/banana-split-with-curried-chocolate-coconut-sauce-234829.json
new file mode 100644
index 000000000..6cd2c2685
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-split-with-curried-chocolate-coconut-sauce-234829.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.",
+        "Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut."
+    ],
+    "ingredients": [
+        "6 ounces bittersweet or semisweet chocolate, chopped",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "1/4 cup canned sweetened cream of coconut (such as Coco L\u00f3pez)",
+        "2 tablespoons dark rum",
+        "2 teaspoons curry powder",
+        "1 teaspoon finely grated lime peel",
+        "3/4 cup chilled whipping cream",
+        "1 tablespoon powdered sugar",
+        "4 bananas, peeled, halved lengthwise",
+        "1 quart vanilla ice cream",
+        "1 cup 1/3- to 1/2-inch cubes peeled cored pineapple",
+        "Sweetened flaked coconut, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Chocolate",
+        "Dessert",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Banana",
+        "Coconut",
+        "Pineapple",
+        "Curry",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Split with Curried Chocolate-Coconut Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-split-with-curried-chocolate-coconut-sauce-234829"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-spring-rolls.json b/serverless-fleets/data/input/inferencing/recipes/banana-spring-rolls.json
new file mode 100644
index 000000000..12af71384
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-spring-rolls.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).",
+        "Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.",
+        "Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold."
+    ],
+    "ingredients": [
+        "2 large bananas",
+        "8 (7 inch square) spring roll wrappers",
+        "1 cup brown sugar, or to taste",
+        "1 quart oil for deep frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Spring Rolls",
+    "url": "http://allrecipes.com/recipe/55271/banana-spring-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-squash-soup-with-sweet-potato.json b/serverless-fleets/data/input/inferencing/recipes/banana-squash-soup-with-sweet-potato.json
new file mode 100644
index 000000000..ea04c139e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-squash-soup-with-sweet-potato.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.",
+        "Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.",
+        "Puree soup in the pot with a hand blender until smooth."
+    ],
+    "ingredients": [
+        "1 tablespoon coconut oil",
+        "1 tablespoon butter",
+        "1 white onion, diced",
+        "3 cloves garlic, chopped",
+        "salt and ground black pepper to taste",
+        "1 pound banana squash, cubed",
+        "1 pound sweet potatoes, cubed",
+        "1 green apple, cubed",
+        "4 cups chicken broth, or as needed",
+        "1 tablespoon chopped fresh basil",
+        "1 tablespoon curry powder",
+        "1 teaspoon crushed bay leaf"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Squash Soup with Sweet Potato and Green Apple",
+    "url": "http://allrecipes.com/recipe/230656/banana-squash-soup-with-sweet-potato/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-strawberry-oat-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-strawberry-oat-bread.json
new file mode 100644
index 000000000..ae059c42d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-strawberry-oat-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 5x9-inch bread pans.",
+        "Place strawberries in a bowl and sprinkle with 1 tablespoon sugar.",
+        "Mix whole wheat flour, all-purpose flour, oats, 2/3 cup white sugar, baking powder, and cinnamon together in the bowl of a stand mixer.",
+        "Stir bananas, eggs, and oil into strawberry mixture; pour into flour mixture. Beat mixture using the stand mixer until batter is just combined. Divide batter between the 2 prepared bread pans.",
+        "Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes."
+    ],
+    "ingredients": [
+        "2 cups quartered strawberries",
+        "1 tablespoon white sugar, or to taste",
+        "1 1/3 cups whole wheat flour",
+        "3/4 cup all-purpose flour",
+        "1/2 cup rolled oats",
+        "2/3 cup white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon ground cinnamon",
+        "2 bananas, slightly mashed",
+        "4 eggs",
+        "3 tablespoons olive oil",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Strawberry Oat Bread",
+    "url": "http://allrecipes.com/recipe/233752/banana-strawberry-oat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-stuffed-french-toast-14951.json b/serverless-fleets/data/input/inferencing/recipes/banana-stuffed-french-toast-14951.json
new file mode 100644
index 000000000..26bc5a97f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-stuffed-french-toast-14951.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0 F.",
+        "Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.",
+        "In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.",
+        "Dust French toast with confectioners' sugar and serve with syrup."
+    ],
+    "ingredients": [
+        "1 firm, ripe banana",
+        "3/4 cup half-and-half",
+        "2 large eggs",
+        "1 teaspoon vanilla",
+        "1/4 teaspoon cinnamon",
+        "1/4 teaspoon freshly grated nutmeg",
+        "four 1-inch-thick slices day-old challah or brioche",
+        "2 tablespoons unsalted butter",
+        "confectioners' sugar for dusting",
+        "Accompaniment: warm maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Fry",
+        "Banana",
+        "Spring",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana-Stuffed French Toast",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-stuffed-french-toast-14951"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-stuffed-french-toast-with-streusel-topping-2983.json b/serverless-fleets/data/input/inferencing/recipes/banana-stuffed-french-toast-with-streusel-topping-2983.json
new file mode 100644
index 000000000..838564b93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-stuffed-french-toast-with-streusel-topping-2983.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)",
+        "Preheat oven to 350\u00b0F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.",
+        "Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.",
+        "Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup."
+    ],
+    "ingredients": [
+        "2 tablespoons plus 1/4 cup ( 1/2 stick) unsalted butter",
+        "2 tablespoons plus 1/2 cup sugar",
+        "2 tablespoons water",
+        "2 large ripe bananas, peeled, cut into 1/2-inch-thick rounds",
+        "1 1-pound unsliced loaf egg bread, ends trimmed, bread cut \u00a0into 6 slices (each about 1 1/2 inches thick)",
+        "2 cups milk (do not use low-fat or nonfat)",
+        "6 large eggs",
+        "2 1/2 teaspoons ground cinnamon",
+        "1/4 teaspoon vanilla extract",
+        "1 1/2 cups thinly sliced almonds, toasted",
+        "1/4 cup (packed) golden brown sugar",
+        "1/4 cup quick-cooking oats",
+        "2 tablespoons all purpose flour",
+        "Maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Brunch",
+        "Bake",
+        "Kid-Friendly",
+        "Mother's Day",
+        "Father's Day",
+        "Banana",
+        "Almond",
+        "New York",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana-Stuffed French Toast with Streusel Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-stuffed-french-toast-with-streusel-topping-2983"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-stuffed-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/banana-stuffed-french-toast.json
new file mode 100644
index 000000000..a86503875
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-stuffed-french-toast.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.",
+        "In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.",
+        "Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf French bread, cut into 1 inch slices",
+        "2 bananas, peeled and sliced",
+        "3 eggs, beaten",
+        "1 teaspoon water",
+        "1 tablespoon milk",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon orange liqueur",
+        "1 teaspoon grated orange zest",
+        "1/4 cup butter",
+        "confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Stuffed French Toast",
+    "url": "http://allrecipes.com/recipe/37340/banana-stuffed-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-supreme-shake.json b/serverless-fleets/data/input/inferencing/recipes/banana-supreme-shake.json
new file mode 100644
index 000000000..84c7c84b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-supreme-shake.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place all ingredients in blender; cover. Blend until smooth. Pour into glass and enjoy!"
+    ],
+    "ingredients": [
+        "1 (8 ounce) container Classic French Vanilla Flavor Ready-to-Drink CARNATION BREAKFAST ESSENTIALS\u00ae Complete Nutritional Drink",
+        "1 banana",
+        "1 tablespoon instant coffee crystals",
+        "4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Supreme Shake",
+    "url": "http://allrecipes.com/recipe/256894/banana-supreme-shake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-sweet-potato-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-sweet-potato-cake.json
new file mode 100644
index 000000000..6f5bb4317
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-sweet-potato-cake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.",
+        "Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.",
+        "Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.",
+        "Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.",
+        "Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2448&h=1282&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3992549.jpg",
+    "ingredients": [
+        "1 large sweet potato, peeled and cut into chunks",
+        "1\u2009\u00bd cups all-purpose flour",
+        "1 cup white sugar",
+        "1 teaspoon baking powder",
+        "2  eggs",
+        "2 teaspoons vanilla extract",
+        "\u00be cup butter",
+        "\u00bd cup pumpkin seeds",
+        "\u00bd cup brown sugar",
+        "3 large ripe bananas, mashed",
+        "\u00bd cup golden raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Sweet Potato Cake",
+    "url": "http://allrecipes.com/recipe/239922/banana-sweet-potato-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-tarts-12174.json b/serverless-fleets/data/input/inferencing/recipes/banana-tarts-12174.json
new file mode 100644
index 000000000..688a7fbec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-tarts-12174.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 6-inch rounds, and transfer them to a baking sheet. Arrange the banana slices, overlapping them slightly, on the rounds, covering the rounds completely. In a small bowl stir together the sugar and the cinnamon and sprinkle the mixture evenly over the bananas. Dot the bananas evenly with the butter and bake them in the middle of a preheated 400\u00b0F. oven for 25 to 30 minutes, or until the pastry is golden brown.",
+        "While the tarts are baking, in a small saucepan bring the marmalade to a boil with 1 teaspoon water, stirring, and strain it through a fine sieve into a small bowl. Transfer the tarts to a rack, brush them with the strained marmalade, and let them cool to warm."
+    ],
+    "ingredients": [
+        "1 sheet (about 1/2 pound) frozen puff pastry, thawed",
+        "2 bananas, cut diagonally into 1/4-inch-thick slices",
+        "1 1/2 tablespoons sugar",
+        "1/4 teaspoon cinnamon",
+        "1 1/2 tablespoons cold unsalted butter, cut into bits",
+        "3 tablespoons orange marmalade"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Fruit",
+        "Herb",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Orange",
+        "Banana",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Tarts",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-tarts-12174"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-teff-waffles-gluten-free-and.json b/serverless-fleets/data/input/inferencing/recipes/banana-teff-waffles-gluten-free-and.json
new file mode 100644
index 000000000..ac38246e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-teff-waffles-gluten-free-and.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat and lightly grease a waffle iron according to manufacturer's instructions.",
+        "Whisk brown rice flour, teff flour, walnuts, rice flour, brown sugar, baking soda, and baking powder together in a bowl. Beat milk, bananas, eggs, yogurt, oil, and vanilla extract together in a separate bowl. Stir flour mixture into banana mixture until batter is just mixed.",
+        "Pour 1/4 to 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions until golden brown, 5 to 10 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "1 cup brown rice flour",
+        "1/2 cup teff flour",
+        "1/2 cup finely chopped California walnuts",
+        "1/4 cup sweet rice flour",
+        "2 tablespoons brown sugar",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1 1/2 cups milk",
+        "2 bananas, mashed",
+        "3 eggs",
+        "1/2 cup yogurt",
+        "3 tablespoons oil",
+        "1 tablespoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Teff Waffles (Gluten-Free and Soy-Free)",
+    "url": "http://allrecipes.com/recipe/237276/banana-teff-waffles-gluten-free-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-tempura.json b/serverless-fleets/data/input/inferencing/recipes/banana-tempura.json
new file mode 100644
index 000000000..748404519
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-tempura.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Pour water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should be lumpy.",
+        "Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat with remaining banana slices. Dust with confectioners' sugar."
+    ],
+    "ingredients": [
+        "3 cups oil for frying",
+        "1 1/2 cups ice-cold water",
+        "1 (8 ounce) package tempura batter mix",
+        "3 ripe bananas, cut into 5 pieces",
+        "1 tablespoon confectioners' sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Tempura",
+    "url": "http://allrecipes.com/recipe/256264/banana-tempura/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-tortilla-snacks.json b/serverless-fleets/data/input/inferencing/recipes/banana-tortilla-snacks.json
new file mode 100644
index 000000000..16981c937
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-tortilla-snacks.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Lay tortilla flat.  Spread peanut butter and honey on tortilla.  Place banana in the middle and sprinkle in the raisins.  Wrap, and serve."
+    ],
+    "ingredients": [
+        "1 (6 inch) flour tortilla",
+        "2 tablespoons peanut butter",
+        "1 tablespoon honey",
+        "1 banana",
+        "2 tablespoons raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Tortilla Snacks",
+    "url": "http://allrecipes.com/recipe/22254/banana-tortilla-snacks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-trifle.json b/serverless-fleets/data/input/inferencing/recipes/banana-trifle.json
new file mode 100644
index 000000000..1cd0d241e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-trifle.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.",
+        "In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.",
+        "Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve."
+    ],
+    "ingredients": [
+        "2 (3.5 ounce) packages instant banana pudding mix",
+        "1 quart cold milk",
+        "2 bananas, chopped",
+        "4 cups heavy cream",
+        "4 teaspoons vanilla extract",
+        "1 cup confectioners' sugar",
+        "1 (12 ounce) package prepared pound cake, cubed",
+        "1/2 (12 ounce) box vanilla wafers (such as Nilla\u00ae), crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Trifle",
+    "url": "http://allrecipes.com/recipe/191787/banana-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-upside-down-cake.json b/serverless-fleets/data/input/inferencing/recipes/banana-upside-down-cake.json
new file mode 100644
index 000000000..136a23fc4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-upside-down-cake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.",
+        "Prepare cake mix according to package instructions. Divide batter into the 2 pans.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan."
+    ],
+    "ingredients": [
+        "4 tablespoons butter, melted",
+        "1/2 cup brown sugar",
+        "1/2 cup chopped pecans",
+        "4 bananas, sliced",
+        "1 (18.25 ounce) package banana cake mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Upside-Down Cake",
+    "url": "http://allrecipes.com/recipe/25957/banana-upside-down-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-waffles-with-pecan-maple-syrup-11809.json b/serverless-fleets/data/input/inferencing/recipes/banana-waffles-with-pecan-maple-syrup-11809.json
new file mode 100644
index 000000000..2fb7331ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-waffles-with-pecan-maple-syrup-11809.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 200\u00b0F.",
+        "In a small saucepan bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered.",
+        "In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.",
+        "Quarter banana and in a blender pur\u00e9e with water. Transfer pur\u00e9e to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.",
+        "Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.",
+        "Serve waffles with syrup."
+    ],
+    "ingredients": [
+        "1/2 cup pure maple syrup",
+        "1/4 cup pecans, toasted lightly and chopped coarse",
+        "2 teaspoons orange juice or fresh lemon juice",
+        "1/3 cup all-purpose flour",
+        "1/3 cup yellow cornmeal",
+        "1 tablespoon sugar",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1 ripe medium banana",
+        "1/3 cup water",
+        "2 large eggs",
+        "2 tablespoons unsalted butter, melted and cooled",
+        "vegetable oil for brushing waffle iron"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Breakfast",
+        "Brunch",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Banana",
+        "Pecan",
+        "Cornmeal",
+        "Maple Syrup",
+        "Boil",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banana Waffles with Pecan Maple Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-waffles-with-pecan-maple-syrup-11809"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-waffles.json b/serverless-fleets/data/input/inferencing/recipes/banana-waffles.json
new file mode 100644
index 000000000..86d7fa973
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-waffles.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth.",
+        "Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 pinch ground nutmeg",
+        "1 cup 1% milk",
+        "1 egg",
+        "2 ripe bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Waffles",
+    "url": "http://allrecipes.com/recipe/21271/banana-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-wake-up-bars.json b/serverless-fleets/data/input/inferencing/recipes/banana-wake-up-bars.json
new file mode 100644
index 000000000..2311786f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-wake-up-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.",
+        "In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.",
+        "Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F821060.jpg",
+    "ingredients": [
+        "\u2153 cup peanut butter",
+        "\u2153 cup brown sugar",
+        "2\u2009\u00bd tablespoons butter",
+        "1  egg",
+        "\u00bd teaspoon vanilla extract",
+        "1  ripe banana, mashed",
+        "\u2154 cup rolled oats",
+        "\u2153 cup all-purpose flour",
+        "2 tablespoons wheat germ",
+        "\u00bc teaspoon baking soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Wake-Up Bars",
+    "url": "http://allrecipes.com/recipe/214695/banana-wake-up-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-walnut-bread-recipe.json b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-bread-recipe.json
new file mode 100644
index 000000000..fb0654242
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-bread-recipe.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.",
+        "In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.",
+        "With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day."
+    ],
+    "ingredients": [
+        "1 1/4 cups unbleached all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon fine salt",
+        "2 large eggs, at room temperature",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup unsalted butter, at room temperature, plus more for preparing the pan",
+        "1 cup sugar",
+        "3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)",
+        "1/2 cup toasted walnut pieces"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Baking",
+        "Easy Recipes",
+        "American",
+        "Bread",
+        "Nut Recipes",
+        "Fruit",
+        "Banana",
+        "Dairy Recipes"
+    ],
+    "title": "Banana Walnut Bread",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/banana-walnut-bread-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-walnut-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-bread.json
new file mode 100644
index 000000000..da58f31b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.",
+        "Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1/2 cup sugar",
+        "2 teaspoons Argo\u00ae Baking Powder",
+        "1/4 teaspoon salt",
+        "1 egg",
+        "3/4 cup mashed bananas",
+        "1/2 cup Mazola\u00ae Corn Oil",
+        "1/2 teaspoon Spice Islands\u00ae Pure Vanilla Extract",
+        "1/2 cup chopped walnuts",
+        "As needed Mazola\u00ae Pure No-Stick Canola or Butter Flavored Cooking Spray (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Walnut Bread",
+    "url": "http://allrecipes.com/recipe/239246/banana-walnut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-walnut-brownies.json b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-brownies.json
new file mode 100644
index 000000000..a388c5a2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-brownies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with shortening.",
+        "Mix sugar, flour, baking cocoa, butter, walnuts, dark cocoa, eggs, water, vanilla extract, and salt together in a bowl until batter is smooth. Pour the mixture into the baking pan; top with bananas.",
+        "Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon shortening, or as needed",
+        "2 cups white sugar",
+        "1 cup all-purpose flour",
+        "3/4 cup baking cocoa",
+        "1/2 cup melted butter",
+        "1/2 cup chopped walnuts",
+        "1/4 cup dark cocoa",
+        "2 eggs",
+        "2 tablespoons water",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon salt",
+        "1 ripe banana, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Walnut Brownies",
+    "url": "http://allrecipes.com/recipe/254320/banana-walnut-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-walnut-cranberry-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-cranberry-muffins.json
new file mode 100644
index 000000000..e73acd4a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-cranberry-muffins.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.",
+        "Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.",
+        "Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.",
+        "Spoon batter into lined cups, filling each 3/4 full.",
+        "Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.",
+        "Sprinkle walnut crumble over batter.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "1 cup white sugar",
+        "1/2 cup butter, melted",
+        "2 eggs",
+        "1 1/2 cups mashed bananas",
+        "1 cup dried cranberries",
+        "1/2 cup chopped walnuts",
+        "Streusel-Nut Topping:",
+        "1/4 cup packed brown sugar",
+        "3 tablespoons all-purpose flour",
+        "2 tablespoons butter, cut into 1/4-inch cubes",
+        "1/3 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Walnut Cranberry Muffins",
+    "url": "http://allrecipes.com/recipe/256351/banana-walnut-cranberry-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-walnut-flax-seed-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-flax-seed-bread.json
new file mode 100644
index 000000000..16b906f6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-flax-seed-bread.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Butter two 8x4-inch loaf pans.",
+        "Whisk whole wheat flour, flaxseed meal, wheat germ, baking soda, cinnamon, and salt together in a large bowl. Stir walnuts into dry ingredients.",
+        "Beat eggs and brown sugar in a separate bowl with an electric mixer until thick and pale, about 3 minutes. Add sunflower seed oil, walnut oil, and yogurt; beat to combine. Stir in mashed bananas and vanilla extract.",
+        "Pour egg mixture over dry ingredients and mix briefly, until just moistened. Divide batter between loaf pans.",
+        "Bake loaves in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour and 15 minutes. Remove pans from the oven and let sit 5 minutes, then remove loaves to cool on wire racks."
+    ],
+    "ingredients": [
+        "2 cups whole wheat flour",
+        "1 cup flaxseed meal",
+        "1/4 cup wheat germ",
+        "2 teaspoons baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/3 teaspoon sea salt",
+        "2 cups chopped walnuts",
+        "4 eggs",
+        "2 cups brown sugar",
+        "2/3 cup sunflower seed oil",
+        "1/3 cup roasted walnut oil",
+        "1/4 cup plain yogurt",
+        "5 large ripe bananas, coarsely mashed, or more to taste",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Walnut Flax Seed Bread",
+    "url": "http://allrecipes.com/recipe/245434/banana-walnut-flax-seed-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-walnut-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-ice-cream.json
new file mode 100644
index 000000000..c75b96e29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-ice-cream.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.",
+        "Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.",
+        "Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.",
+        "Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving."
+    ],
+    "ingredients": [
+        "2 1/2 cups half-and-half",
+        "8 egg yolks, beaten",
+        "1 cup white sugar",
+        "2 1/2 cups heavy whipping cream",
+        "2 bananas",
+        "3/4 cup half-and-half",
+        "1 cup walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Walnut Ice Cream",
+    "url": "http://allrecipes.com/recipe/143019/banana-walnut-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-walnut-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-smoothie.json
new file mode 100644
index 000000000..acc5b59ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine bananas, pineapple, cashew butter, and walnuts in a blender. Add water and blend until smooth, adding more water for a thinner smoothie."
+    ],
+    "ingredients": [
+        "2 bananas",
+        "1 cup frozen pineapple chunks",
+        "2 tablespoons cashew butter",
+        "2 tablespoons chopped walnuts",
+        "2 cups water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Walnut Smoothie",
+    "url": "http://allrecipes.com/recipe/256072/banana-walnut-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-walnut-spring-rolls-with-caramel-rum-sauce-4275.json b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-spring-rolls-with-caramel-rum-sauce-4275.json
new file mode 100644
index 000000000..72ff91426
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-spring-rolls-with-caramel-rum-sauce-4275.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)",
+        "Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)",
+        "Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375\u00b0F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "1/2 cup water",
+        "3/4 cup whipping cream",
+        "1 1/2 tablespoons dark rum",
+        "12 spring roll wrappers",
+        "3 small bananas, peeled, quartered lengthwise, trimmed to 4 inches",
+        "1/4 cup toffee bits (such as Skor)",
+        "1/4 cup finely chopped toasted walnuts",
+        "Vegetable oil (for deep-frying)",
+        "Powdered sugar",
+        "Chinese five-spice powder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Fry",
+        "Banana",
+        "Walnut",
+        "Fall"
+    ],
+    "title": "Banana-Walnut Spring Rolls with Caramel-Rum Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-walnut-spring-rolls-with-caramel-rum-sauce-4275"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-walnut-upside-down-cakes-10074.json b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-upside-down-cakes-10074.json
new file mode 100644
index 000000000..3aea3c4a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-walnut-upside-down-cakes-10074.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "In a small saucepan, melt 2 tablespoons butter and divide between two 1-cup ramekins. Sprinkle brown sugar and walnuts over butter. Cut banana into 1/4-inch-thick slices and arrange over walnuts, overlapping and pressing lightly to fit.",
+        "In a small bowl, whisk together flour, baking powder, cardamom, and a pinch salt. In a bowl with an electric mixer, beat together remaining tablespoon butter and granulated sugar until combined well. Beat in egg and vanilla until combined and beat in flour mixture until batter is just combined. Divide batter between ramekins and bake on a baking sheet in middle of oven until a tester comes out clean, about 25 minutes. Run a sharp knife around edges of ramekins and invert cakes onto plates."
+    ],
+    "ingredients": [
+        "3 tablespoons unsalted butter, softened",
+        "2 tablespoons firmly packed brown sugar",
+        "2 tablespoons lightly toasted chopped walnuts",
+        "1 banana",
+        "1/4 cup all-purpose flour",
+        "1/4 teaspoon baking powder",
+        "1/8 teaspoon ground cardamom",
+        "3 tablespoons granulated sugar",
+        "1 large egg",
+        "1/4 teaspoon vanilla"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Banana",
+        "Walnut",
+        "Spice",
+        "Ramekin",
+        "Gourmet"
+    ],
+    "title": "Banana Walnut Upside-Down Cakes",
+    "url": "http://www.epicurious.com/recipes/food/views/banana-walnut-upside-down-cakes-10074"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-wheat-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-wheat-bread.json
new file mode 100644
index 000000000..ad68e96f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-wheat-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Grease a 9 x 5 inch loaf pan.  Preheat oven to 350 degrees (175 degrees C).",
+        "Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.",
+        "In a large bowl, whisk together flour, wheat germ, salt, and baking soda.  Make a well in dry ingredients, and add the banana mixture.  Mix together until dry ingredients are moistened.  Stir in nuts. Pour batter into prepared pan.",
+        "Bake 1 hour in preheated oven.  Test for doneness, and cool on wire rack."
+    ],
+    "ingredients": [
+        "2 cups whole wheat flour",
+        "1/4 cup wheat germ",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 1/2 cups mashed bananas",
+        "1/4 cup vegetable oil",
+        "1/2 cup honey",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Wheat Bread",
+    "url": "http://allrecipes.com/recipe/6686/banana-wheat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-white-chocolate-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/banana-white-chocolate-pancakes.json
new file mode 100644
index 000000000..e9b7abd10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-white-chocolate-pancakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk together eggs, milk, vanilla extract, cinnamon, and ginger in a bowl until smooth. Stir in the baking mix until moistened, then add the bananas and chocolate chips, and stir to mix.",
+        "Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip over once bubbles appear on the top. Cook until browned on the other side. Serve hot."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 cup milk",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon ground ginger",
+        "2 cups all-purpose biscuit baking mix",
+        "3 bananas, peeled and thinly sliced",
+        "1 cup white chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-White Chocolate Pancakes",
+    "url": "http://allrecipes.com/recipe/146491/banana-white-chocolate-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-yogurt-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-yogurt-muffins.json
new file mode 100644
index 000000000..91b0de638
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-yogurt-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine bran cereal, bananas and yogurt in a medium bowl. Let stand for a couple minutes to allow cereal to soften. Meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.",
+        "Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.",
+        "Spoon batter evenly into 12 greased or paper-lined muffin cups.",
+        "Bake in a preheated 400 degrees F (200 degrees C) until tops spring back when pressed, about 17 to 20 minutes. Let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. Store in an airtight container."
+    ],
+    "ingredients": [
+        "1 cup bran cereal (such as Kellogg's\u00ae All Bran\u00ae Original)",
+        "1 cup mashed bananas",
+        "3/4 cup plain yogurt",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped nuts and/or raisins",
+        "2 eggs",
+        "1/2 cup packed brown sugar",
+        "1/4 cup cooking oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Yogurt Muffins",
+    "url": "http://allrecipes.com/recipe/229831/banana-yogurt-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-yogurt-pie.json b/serverless-fleets/data/input/inferencing/recipes/banana-yogurt-pie.json
new file mode 100644
index 000000000..39a6d66bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-yogurt-pie.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.",
+        "Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.",
+        "Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.",
+        "Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve."
+    ],
+    "ingredients": [
+        "2 cups rolled oats",
+        "1 cup pitted dates",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons orange juice",
+        "3 tablespoons cocoa powder",
+        "1/4 cup boiling water",
+        "1 teaspoon unflavored gelatin",
+        "2 frozen bananas, peeled and chopped",
+        "1 cup low-fat evaporated milk, chilled",
+        "1/2 teaspoon vanilla extract",
+        "1 cup low-fat plain yogurt",
+        "1 banana, finely sliced",
+        "1/4 cup lemon juice",
+        "1 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Yogurt Pie",
+    "url": "http://allrecipes.com/recipe/12572/banana-yogurt-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-zucchini-bread-muffins.json b/serverless-fleets/data/input/inferencing/recipes/banana-zucchini-bread-muffins.json
new file mode 100644
index 000000000..07447a843
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-zucchini-bread-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.",
+        "Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing."
+    ],
+    "ingredients": [
+        "2 over-ripe bananas, mashed",
+        "1 1/2 cups white sugar",
+        "1 cup shredded zucchini",
+        "1 cup applesauce",
+        "3 eggs",
+        "1/2 cup packed brown sugar",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 cup whole wheat flour",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1/2 cup oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana Zucchini Bread Muffins",
+    "url": "http://allrecipes.com/recipe/239725/banana-zucchini-bread-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banana-zucchini-bread.json b/serverless-fleets/data/input/inferencing/recipes/banana-zucchini-bread.json
new file mode 100644
index 000000000..edbc56104
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banana-zucchini-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.",
+        "In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "3/4 cup vegetable oil",
+        "2/3 cup packed brown sugar",
+        "1 cup white sugar",
+        "1 cup grated zucchini",
+        "2 bananas, mashed",
+        "2 teaspoons vanilla extract",
+        "3 1/2 cups all-purpose flour",
+        "1 tablespoon ground cinnamon",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1/2 cup dried cranberries",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banana-Zucchini Bread",
+    "url": "http://allrecipes.com/recipe/141933/banana-zucchini-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananamac-blueberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/bananamac-blueberry-pie.json
new file mode 100644
index 000000000..65b5e2b86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananamac-blueberry-pie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Spread bananas into the bottom and up the sides of the prepared pie shell covering as completely as you can. Pour blueberries over the banana pieces and spread to evenly cover. Pour cultured coconut milk over the blueberries and spread into an even layer. Sprinkle macadamia nuts over the coconut milk layer."
+    ],
+    "ingredients": [
+        "2 large bananas, cut into small chunks",
+        "1 (9 inch) prepared shortbread pie crust",
+        "1/4 cup fresh blueberries",
+        "3 (6 ounce) containers vanilla-flavored cultured coconut milk",
+        "1/2 cup ground macadamia nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BananaMac Blueberry Pie",
+    "url": "http://allrecipes.com/recipe/241800/bananamac-blueberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-about-homemade-yogurt.json b/serverless-fleets/data/input/inferencing/recipes/bananas-about-homemade-yogurt.json
new file mode 100644
index 000000000..0ca09f178
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-about-homemade-yogurt.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Pour the milk into a pan, and heat over medium heat until small bubbles form around the edge of the pan and milk is just below the boiling point. Do not let the milk boil. Remove from heat and cool. Skim off any skin that forms on the milk.",
+        "Pour the cooled milk into a yogurt maker, and stir in the yogurt, vanilla, and bananas. Cook according to manufacturer's directions, or at least 4 hours . If desired, strain yogurt through a fine sieve or coffee filter to remove the whey, and return to the yogurt maker. Refrigerate the yogurt overnight or another 8 hours to thicken further."
+    ],
+    "ingredients": [
+        "4 cups 2% low-fat milk",
+        "1/2 cup plain yogurt with active cultures",
+        "1 teaspoon vanilla extract",
+        "1 banana, peeled and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas About Homemade Yogurt!",
+    "url": "http://allrecipes.com/recipe/157469/bananas-about-homemade-yogurt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-belgian-waffles.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-belgian-waffles.json
new file mode 100644
index 000000000..22391a0d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-belgian-waffles.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.",
+        "Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.",
+        "Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.",
+        "Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.",
+        "Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream."
+    ],
+    "ingredients": [
+        "1 1/3 cups all-purpose flour",
+        "3/4 teaspoon baking soda",
+        "2 teaspoons white sugar",
+        "1/4 teaspoon salt",
+        "3 eggs",
+        "1 1/2 teaspoons vanilla extract",
+        "1 1/3 cups milk",
+        "1/3 cup melted butter",
+        "2 teaspoons baking powder",
+        "1/4 cup butter",
+        "2/3 cup brown sugar",
+        "2 teaspoons rum flavored extract",
+        "2 teaspoons vanilla extract",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup whole pecans",
+        "1/2 cup pancake syrup (i.e. Mrs. Butterworth's\u00ae)",
+        "3 bananas, cut into 1/2 inch slices",
+        "1 cup heavy cream",
+        "1/4 teaspoon vanilla extract",
+        "1 tablespoon confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Foster Belgian Waffles",
+    "url": "http://allrecipes.com/recipe/165384/bananas-foster-belgian-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-chimichangas.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-chimichangas.json
new file mode 100644
index 000000000..ae8a1aced
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-chimichangas.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large skillet over medium heat, melt butter .  Stir in bananas and sugar, and stir until sugar is dissolved.  Pour in  rum and cook 1 to 2 minutes more.  Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.",
+        "In a large skillet, heat the vegetable oil over medium-high heat.  Fry chimichangas until golden.  Drain on paper towels.  Serve warm."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "3 firm bananas. sliced",
+        "1/2 cup brown sugar",
+        "2 tablespoons spiced rum",
+        "2 (10 inch) flour tortillas",
+        "1 cup vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Foster Chimichangas",
+    "url": "http://allrecipes.com/recipe/19052/bananas-foster-chimichangas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-coffee-parfaits-1064.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-coffee-parfaits-1064.json
new file mode 100644
index 000000000..2faebaab1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-coffee-parfaits-1064.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine yolks, 1/2 cup cream, 1/3 cup sugar, molasses, rum, liqueur and instant coffee in medium stainless steel bowl. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water.) Using handheld electric mixer, beat yolk mixture until thick and thermometer registers 160\u00b0F, about 18 minutes. Remove from over water; continue beating until zabaglione is cool, about 4 minutes.",
+        "Using same beaters, beat 1 cup cream and vanilla in medium bowl until medium-firm peaks form. Fold cream into zabaglione in 2 additions. Cover and chill until thickened, about 4 hours. (Can be made 1 day ahead. Keep chilled.)",
+        "Preheat broiler. Place banana chunks on baking sheet. Push 1/3 cup brown sugar through sieve onto bananas, coating evenly. Place close to heat; broil until sugar melts and crisps on bananas.",
+        "Spoon 1/4 cup zabaglione into each of six 1 1/4- to 1 1/2-cup goblets.",
+        "Spoon bananas over, dividing equally. Sprinkle each with 1 rounded tablespoon crushed gingersnaps. Top each with 1/4 cup zabaglione. Garnish each with gingersnap, banana slice and mint, if desired."
+    ],
+    "ingredients": [
+        "4 large egg yolks",
+        "1 1/2 cups chilled whipping cream",
+        "2/3 cup (packed) golden brown sugar",
+        "2 tablespoons unsulfured (light) molasses",
+        "2 tablespoons dark rum",
+        "2 tablespoons coffee liqueur",
+        "2 tablespoons instant coffee crystals",
+        "1/2 teaspoon vanilla extract",
+        "3 large bananas, cut into 3/4-inch chunks",
+        "3/4 cup (about) crushed gingersnaps",
+        "6 whole gingersnaps (optional)",
+        "6 bananas slices (optional)",
+        "6 fresh mint sprigs (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Coffee",
+        "Fruit",
+        "Dessert",
+        "Broil",
+        "Banana",
+        "Fall",
+        "Chill"
+    ],
+    "title": "Bananas Foster Coffee Parfaits",
+    "url": "http://www.epicurious.com/recipes/food/views/bananas-foster-coffee-parfaits-1064"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-french-toast-bake.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-french-toast-bake.json
new file mode 100644
index 000000000..0fd0e4c68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-french-toast-bake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Spray a 9x13-inch baking pan with cooking spray. Arrange bread slices in baking pan in a single layer. Whisk half-and-half, eggs, vanilla extract, cinnamon, and salt together in a bowl; pour over bread slices. Cover with plastic wrap and refrigerate, 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Remove plastic wrap and top bread slices with bananas. Combine brown sugar, butter, and corn syrup in a bowl; drizzle over bread slices.",
+        "Bake in the preheated oven until golden brown and set in the center, about 40 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 loaf French bread, cut diagonally into 1-inch slices",
+        "1 1/2 cups half-and-half",
+        "6 eggs, slightly beaten",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "3 large bananas, cut diagonally into 1/2-inch slices",
+        "1 cup brown sugar",
+        "1/2 cup unsalted butter, melted",
+        "2 tablespoons light corn syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Foster French Toast Bake",
+    "url": "http://allrecipes.com/recipe/245934/bananas-foster-french-toast-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-french-toast.json
new file mode 100644
index 000000000..b4f208afe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-french-toast.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.",
+        "Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves.",
+        "Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter.",
+        "Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top.",
+        "Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes."
+    ],
+    "ingredients": [
+        "butter-flavored cooking spray (such as Pam\u00ae)",
+        "1/2 (12 count) package Hawaiian bread rolls (such as King's\u00ae)",
+        "3 eggs",
+        "3/4 cup milk",
+        "1 1/2 tablespoons vanilla extract",
+        "1 tablespoon ground cinnamon",
+        "2 bananas, sliced 1/8-inch thick",
+        "1/2 cup brown sugar",
+        "1/4 cup chopped pecans",
+        "1/4 cup butter, cut into 1/4-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Foster French Toast",
+    "url": "http://allrecipes.com/recipe/245935/bananas-foster-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-i.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-i.json
new file mode 100644
index 000000000..cbdb3f029
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with  syrup.",
+        "In a long-handled pan, heat rum and banana liqueur over medium heat until just warm.  Ignite the alcohol and pour carefully over the banana slices.  Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down.  Serve at once."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "3 tablespoons brown sugar",
+        "1/8 teaspoon ground cinnamon",
+        "1 banana",
+        "1 tablespoon lemon juice",
+        "1/4 cup rum",
+        "2 tablespoons banana liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Foster I",
+    "url": "http://allrecipes.com/recipe/20339/bananas-foster-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-ii.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-ii.json
new file mode 100644
index 000000000..33f7d5647
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large, deep skillet over medium heat, melt butter.  Stir in sugar, rum, vanilla and cinnamon.  When mixture begins to bubble, place bananas and walnuts in pan.  Cook until bananas are hot, 1 to 2 minutes.  Serve at once over vanilla ice cream."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2/3 cup dark brown sugar",
+        "3 1/2 tablespoons rum",
+        "1 1/2 teaspoons vanilla extract",
+        "1/2 teaspoon ground cinnamon",
+        "3 bananas, peeled and sliced lengthwise and crosswise",
+        "1/4 cup coarsely chopped walnuts",
+        "1 pint vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Foster II",
+    "url": "http://allrecipes.com/recipe/24705/bananas-foster-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-monkey-bread.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-monkey-bread.json
new file mode 100644
index 000000000..7a575eb5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-monkey-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.",
+        "Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.",
+        "Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.",
+        "Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1 tablespoon ground cinnamon",
+        "2 (7.5 ounce) packages buttermilk biscuit dough, cut into quarters",
+        "2 ripe bananas, coarsely chopped",
+        "1/4 cup chopped pecans",
+        "1/2 cup butter",
+        "1/2 cup packed light brown sugar",
+        "1 teaspoon vanilla"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Foster Monkey Bread",
+    "url": "http://allrecipes.com/recipe/198829/bananas-foster-monkey-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-on-the-grill.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-on-the-grill.json
new file mode 100644
index 000000000..d83f985b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-on-the-grill.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat grill for medium heat.",
+        "Place banana, coffee-flavored liqueur, butter, brown sugar, and ground cinnamon on a large section of heavy aluminum foil. Bring up 2 sides of foil to touch and fold down twice to seal. Double fold ends of packet to securely seal.",
+        "Place packet on preheated grill and cook until heated through, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/2 banana",
+        "2 tablespoons coffee-flavored liqueur (such as Kahlua\u00ae)",
+        "1 tablespoon butter",
+        "1 tablespoon brown sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Foster on the Grill",
+    "url": "http://allrecipes.com/recipe/244295/bananas-foster-on-the-grill/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-foster-pudding.json b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-pudding.json
new file mode 100644
index 000000000..6be092318
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-foster-pudding.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a large bowl, cream together butter and sugar.  Beat in eggs.  Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla.  Fold in nuts and banana slices.  Pour into a 9x13 inch baking dish.",
+        "Bake in preheated oven 90 minutes, until set."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 1/2 cups brown sugar",
+        "3 eggs",
+        "1 (1 pound) loaf bread, crumbled",
+        "2 cups heavy cream",
+        "1 1/2 cups milk",
+        "1 cup banana liqueur",
+        "2 teaspoons ground cinnamon",
+        "1 dash vanilla extract",
+        "1 cup chopped pecans",
+        "6 bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Foster Pudding",
+    "url": "http://allrecipes.com/recipe/23150/bananas-foster-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-in-caramel-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bananas-in-caramel-sauce.json
new file mode 100644
index 000000000..23184bb95
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-in-caramel-sauce.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).",
+        "Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup superfine sugar",
+        "1 1/4 cups heavy cream",
+        "4 bananas, peeled and halved lengthwise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas in Caramel Sauce",
+    "url": "http://allrecipes.com/recipe/20258/bananas-in-caramel-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananas-wrapped-in-bacon.json b/serverless-fleets/data/input/inferencing/recipes/bananas-wrapped-in-bacon.json
new file mode 100644
index 000000000..c06ad267c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananas-wrapped-in-bacon.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Wrap each banana slice with a piece of bacon.",
+        "Fry wrapped banana in a skillet until bacon is desired crispness, 15 to 30 minutes. Remove wrapped bananas from skillet with a toothpick and place on a serving dish."
+    ],
+    "ingredients": [
+        "3 bananas, cut into 1/2-inch slices, or more to taste",
+        "10 slices bacon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananas Wrapped in Bacon",
+    "url": "http://allrecipes.com/recipe/241783/bananas-wrapped-in-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananerberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/bananerberry-smoothie.json
new file mode 100644
index 000000000..31cee409d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananerberry-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a blender combine strawberries, banana, peaches, apples, and ice cream. Blend until smooth. Add ice, pour in milk and blend again until smooth. Serve immediately."
+    ],
+    "ingredients": [
+        "1 cup fresh strawberries",
+        "1 banana, sliced",
+        "1 cup fresh peaches",
+        "1 cup apples",
+        "1 1/2 cups vanilla ice cream",
+        "1 1/2 cups ice cubes",
+        "1/2 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananerberry Smoothie",
+    "url": "http://allrecipes.com/recipe/20126/bananerberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bananutter-chia-spread.json b/serverless-fleets/data/input/inferencing/recipes/bananutter-chia-spread.json
new file mode 100644
index 000000000..aa89c5a1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bananutter-chia-spread.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Mash bananas and peanut butter together in a bowl until desired consistency is reached; stir in chia seeds. Cover bowl with plastic wrap and refrigerate."
+    ],
+    "ingredients": [
+        "2 small bananas",
+        "2 tablespoons peanut butter",
+        "1 tablespoon chia seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bananutter-Chia spread",
+    "url": "http://allrecipes.com/recipe/237210/bananutter-chia-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bandito-beans.json b/serverless-fleets/data/input/inferencing/recipes/bandito-beans.json
new file mode 100644
index 000000000..314af3f34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bandito-beans.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker.",
+        "Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.",
+        "Cover slow cooker. Cook on Low at least 5 hours."
+    ],
+    "ingredients": [
+        "1 pound mild pork sausage",
+        "1 (15 ounce) can wax beans, drained",
+        "1 (15 ounce) can cut green beans, drained",
+        "1 (15 ounce) can lima beans, drained",
+        "1 (15 ounce) can black beans, drained",
+        "1/2 (28 ounce) can barbeque baked beans, with liquid",
+        "1 (15 ounce) can chili beans, with liquid",
+        "1 (6 ounce) can tomato paste",
+        "1 cup packed light brown sugar",
+        "1/4 cup barbeque sauce",
+        "1 small green bell pepper, diced",
+        "1 small yellow onion, diced",
+        "1 teaspoon fennel seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bandito Beans",
+    "url": "http://allrecipes.com/recipe/86816/bandito-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bandito-slow-cooker-chili-dogs.json b/serverless-fleets/data/input/inferencing/recipes/bandito-slow-cooker-chili-dogs.json
new file mode 100644
index 000000000..29e47847f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bandito-slow-cooker-chili-dogs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place hot dogs in a slow cooker. Mix chili, Cheddar cheese soup, ketchup, and chopped green chilies in a bowl and pour over hot dogs. Cover cooker and set to Low; cook 4 to 5 hours (can cook longer if desired).",
+        "Serve hot dogs on buns topped with a large spoonful of chili, 1 teaspoon of chopped onion, 1 tablespoon of shredded Cheddar cheese, and about 2 tablespoons crushed corn chips."
+    ],
+    "ingredients": [
+        "2 (16 ounce) packages hot dogs",
+        "2 (15 ounce) cans chili without beans",
+        "1 (10.75 ounce) can condensed Cheddar cheese soup",
+        "3 tablespoons ketchup",
+        "1 (4 ounce) can chopped green chilies, drained",
+        "20 hot dog buns",
+        "1 cup shredded Cheddar cheese",
+        "1/4 cup chopped onion, or to taste",
+        "1 1/2 cups crushed corn chips (such as Fritos\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bandito Slow Cooker Chili Dogs",
+    "url": "http://allrecipes.com/recipe/223541/bandito-slow-cooker-chili-dogs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangaladumpa-potato-upma-koora.json b/serverless-fleets/data/input/inferencing/recipes/bangaladumpa-potato-upma-koora.json
new file mode 100644
index 000000000..d7b9b148a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangaladumpa-potato-upma-koora.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.",
+        "Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve."
+    ],
+    "ingredients": [
+        "1 pound potatoes",
+        "2 tablespoons cooking oil",
+        "1 tablespoon skinned split black lentils (urad dal)",
+        "1 teaspoon split Bengal gram (chana dal)",
+        "1 teaspoon mustard seed",
+        "2 dried red chile peppers, broken into pieces",
+        "1 pinch asafoetida powder",
+        "1 cup chopped onion",
+        "3 green chile peppers, sliced into thin rings",
+        "1 sprig fresh curry leaves",
+        "1/2 teaspoon ground turmeric",
+        "1/2 teaspoon ground red pepper",
+        "1 tablespoon minced fresh ginger root",
+        "salt to taste",
+        "2 tablespoons fresh lime juice, or to taste",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bangaladumpa (Potato) Upma Koora",
+    "url": "http://allrecipes.com/recipe/212418/bangaladumpa-potato-upma-koora/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangalore-cornish-hens.json b/serverless-fleets/data/input/inferencing/recipes/bangalore-cornish-hens.json
new file mode 100644
index 000000000..8e063c601
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangalore-cornish-hens.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Coarsely grind caraway seeds with salt  with a mortar and pestle.  Mash the garlic into a paste with the caraway.  In a large bowl, whisk together the garlic paste with the honey, lemon juice, and olive oil.  Season with paprika, cumin, ginger, cinnamon, cayenne, and black pepper; mix well.",
+        "Lightly oil the inside of a heavy, ovenproof Dutch oven.  Add the zucchini, turnips, red pepper, yellow squash, and onions.  Toss with 1/2 of the spice paste.  Stir in tomatoes and chicken broth.  Toss the Cornish hens with the remaining spice paste, then arrange them in the Dutch oven, so that the cut side is facing down.",
+        "Cover the Dutch oven, and bake in the center of the preheated oven for 1 hour and 15 minutes.  If a crunchy skin is desired on the Cornish hens, uncover during the last 15 minutes of cooking.  Skim the fat off of the broth.",
+        "Serve hens on top of vegetables, spoon some of the broth over, and sprinkle with the parsley, cilantro, and mint."
+    ],
+    "ingredients": [
+        "2 teaspoons caraway seed",
+        "2 tablespoons salt",
+        "6 cloves garlic, minced",
+        "1/2 cup honey",
+        "1/2 cup lemon juice",
+        "3 tablespoons olive oil",
+        "1/4 cup mild paprika",
+        "4 teaspoons ground cumin",
+        "1 tablespoon ground ginger",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon black pepper",
+        "2 large zucchinis, halved lengthwise and cut into 1 1/2 inch pieces",
+        "3 medium turnips, peeled, halved, and cut into 1-inch thick slices",
+        "2 medium red bell pepper, cut into 1-1/2 inch pieces",
+        "3 medium crookneck yellow squash, cut into 1 1/2-inch pieces",
+        "2 medium onions, cut into 1-inch wedges",
+        "1 (28 ounce) can canned tomatoes, drained and chopped",
+        "1/2 cup chicken broth",
+        "2 (1 1/2 pound) Cornish game hens, halved lengthwise",
+        "1/3 cup chopped fresh parsley",
+        "1/3 cup chopped cilantro",
+        "1/3 cup chopped fresh mint"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bangalore Cornish Hens",
+    "url": "http://allrecipes.com/recipe/107421/bangalore-cornish-hens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangan-ka-bhurta-indian-eggplant.json b/serverless-fleets/data/input/inferencing/recipes/bangan-ka-bhurta-indian-eggplant.json
new file mode 100644
index 000000000..73c6c2ab2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangan-ka-bhurta-indian-eggplant.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.",
+        "Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.",
+        "Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve."
+    ],
+    "ingredients": [
+        "1 eggplant",
+        "1 teaspoon vegetable oil",
+        "1 medium onion, chopped",
+        "2 roma (plum) tomatoes, chopped",
+        "1/4 teaspoon ground cayenne pepper",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "4 sprigs chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bangan ka Bhurta (Indian Eggplant)",
+    "url": "http://allrecipes.com/recipe/81111/bangan-ka-bhurta-indian-eggplant/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangers-and-gnocchi-with-a-roasted-sh.json b/serverless-fleets/data/input/inferencing/recipes/bangers-and-gnocchi-with-a-roasted-sh.json
new file mode 100644
index 000000000..72326349f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangers-and-gnocchi-with-a-roasted-sh.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.",
+        "Arrange sausages atop shallot mixture.",
+        "Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).",
+        "Transfer sausages to a platter; cover and set aside.",
+        "Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.",
+        "Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.",
+        "Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.",
+        "Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil."
+    ],
+    "ingredients": [
+        "1 shallot, thinly sliced",
+        "1 tablespoon olive oil",
+        "1 1/2 pounds sweet Italian sausage links",
+        "1 (16 ounce) package refrigerated gnocchi",
+        "1/4 cup unsalted butter",
+        "1/3 cup milk",
+        "1 (8 ounce) package shredded Italian cheese blend",
+        "1 tablespoon chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce",
+    "url": "http://allrecipes.com/recipe/220586/bangers-and-gnocchi-with-a-roasted-sh/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangers-and-mash-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bangers-and-mash-recipe.json
new file mode 100644
index 000000000..c2c0b5140
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangers-and-mash-recipe.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Put the potatoes in a large pot and cover with cold water. Bring to a boil, over medium heat, and heavily salt the water. Reduce the heat and simmer until tender, about 20 minutes. Steam the cabbage in a steamer sitting over the potato pot. They should be ready at the same time.",
+        "Meanwhile, brown the sausage on all sides in a large saute pan over medium-high heat. Remove the sausage to a plate once it has browned. Add the onions to the pan season with salt and pepper, to taste. Cook the onions until caramelized, adding water, a teaspoon at a time, to deglaze the pan. Stir in the Dijon mustard and 3/4 cup water and return the sausage to the pan to finish cooking. Simmer until the sausage is cooked through and water has reduced to a glaze over the onions, about 7 minutes.",
+        "Drain the potatoes, reserving some of the cooking water. Rice the potatoes into a bowl and add a bit of the potato cooking water to soften. Season with salt and pepper, to taste. Fold in the steamed cabbage and taste for seasonings, adjusting as necessary. Transfer the bangers and mash to a serving dish and dig in!!!!"
+    ],
+    "ingredients": [
+        "6 large potatoes, peeled and cut into large chunks",
+        "Kosher salt",
+        "1/4 savoy cabbage, thinly shredded",
+        "6 large good quality pork sausages",
+        "1 large purple or red onion, thinly sliced",
+        "Freshly ground black pepper",
+        "Water",
+        "2 tablespoons whole-grain Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cabbage Recipes",
+        "Vegetable",
+        "Sausage Recipes"
+    ],
+    "title": "Bangers and Mash",
+    "url": "http://www.foodnetwork.com/recipes/claire-robinson/bangers-and-mash-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangers-and-mash.json b/serverless-fleets/data/input/inferencing/recipes/bangers-and-mash.json
new file mode 100644
index 000000000..b8bdcf423
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangers-and-mash.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.",
+        "In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.",
+        "Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.",
+        "Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown."
+    ],
+    "ingredients": [
+        "8 large baking potatoes, peeled and quartered",
+        "2 teaspoons butter, divided",
+        "1/2 cup milk, or as needed",
+        "salt and pepper to taste",
+        "1 1/2 pounds beef sausage",
+        "1/2 cup diced onion",
+        "1 (.75 ounce) packet dry brown gravy mix",
+        "1 cup water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bangers and Mash",
+    "url": "http://allrecipes.com/recipe/55428/bangers-and-mash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangin-bacon-and-cheddar-scones-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bangin-bacon-and-cheddar-scones-recipe.json
new file mode 100644
index 000000000..6ee7e7e17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangin-bacon-and-cheddar-scones-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F.",
+        "Add the flour, salt, and pepper to a large bowl. With a box grater, grate the butter into the flour. Mix the butter into flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough.",
+        "Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper.",
+        "In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter."
+    ],
+    "ingredients": [
+        "3 cups self-rising flour, plus more for work surface",
+        "1 teaspoon salt",
+        "1 tablespoon cracked black pepper",
+        "1/2 cup cold butter",
+        "1 1/2 cups grated sharp Cheddar",
+        "4 green onions, thinly sliced",
+        "10 slices bacon, cooked crisp and crumbled",
+        "1 1/4 cups buttermilk",
+        "1 large egg, for egg wash",
+        "1 tablespoon coarse sea salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Scone Recipes",
+        "Buttermilk",
+        "Dairy Recipes",
+        "Cheddar",
+        "Cheese",
+        "Bacon Recipes",
+        "Meat",
+        "Brunch"
+    ],
+    "title": "Bangin' Bacon and Cheddar Scones",
+    "url": "http://www.foodnetwork.com/recipes/aaron-mccargo-jr/bangin-bacon-and-cheddar-scones-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangin-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/bangin-banana-bread.json
new file mode 100644
index 000000000..01349ac9f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangin-banana-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.",
+        "In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended.  Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter.",
+        "Pour the batter into the prepared pan, and bake on the oven's middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes.",
+        "Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan."
+    ],
+    "ingredients": [
+        "1/2 cup butter, at room temperature",
+        "1/2 cup white sugar",
+        "2 eggs, at room temperature",
+        "2 1/2 cups pureed ripe bananas",
+        "1 1/4 teaspoons baking soda",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon kosher salt",
+        "1/2 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1/2 cup coarsely chopped macadamia nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bangin' Banana Bread",
+    "url": "http://allrecipes.com/recipe/211180/bangin-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangin-buffalo-blue-cheese-chicken-s.json b/serverless-fleets/data/input/inferencing/recipes/bangin-buffalo-blue-cheese-chicken-s.json
new file mode 100644
index 000000000..579d3ab1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangin-buffalo-blue-cheese-chicken-s.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour."
+    ],
+    "ingredients": [
+        "2 cooked chicken breast halves, cubed",
+        "3/4 cup chunky blue cheese dressing",
+        "8 slices cooked bacon, crumbled",
+        "1/2 cup mayonnaise",
+        "1/2 cup chopped pecans",
+        "1/2 cup finely chopped onion",
+        "1/2 cup finely chopped celery",
+        "1/4 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "2 teaspoons lemon juice",
+        "2 teaspoons Worcestershire sauce",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon salt",
+        "1 teaspoon minced garlic",
+        "1 teaspoon dried parsley",
+        "1/2 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bangin' Buffalo Blue Cheese Chicken Salad",
+    "url": "http://allrecipes.com/recipe/233082/bangin-buffalo-blue-cheese-chicken-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangin-smokey-beef-brisket.json b/serverless-fleets/data/input/inferencing/recipes/bangin-smokey-beef-brisket.json
new file mode 100644
index 000000000..71e51df4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangin-smokey-beef-brisket.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated.",
+        "Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer.",
+        "Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade.",
+        "Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3888&h=2036&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3129028.jpg",
+    "ingredients": [
+        "1 (14 ounce) can beef broth",
+        "2 tablespoons liquid smoke flavoring (not concentrated), or to taste",
+        "\u00bc cup Worcestershire sauce",
+        "2 tablespoons garlic salt",
+        "2 tablespoons onion powder",
+        "1 (5 pound) beef brisket",
+        "3 tablespoons bottled minced garlic",
+        "1 tablespoon liquid smoke flavoring (not concentrated), or to taste",
+        "1 tablespoon Worcestershire sauce",
+        "1 (12 ounce) can beer",
+        "1  onion, cut into rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bangin' Smokey Beef Brisket",
+    "url": "http://allrecipes.com/recipe/216763/bangin-smokey-beef-brisket/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangin-steak-rub.json b/serverless-fleets/data/input/inferencing/recipes/bangin-steak-rub.json
new file mode 100644
index 000000000..5546417f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangin-steak-rub.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small bowl, thoroughly mix together the brown sugar, chili seasoning mix, ranch dressing mix, garlic salt, onion salt, ground black pepper, and steak seasoning. The rub should be smooth and granular, with no large lumps. Store at room temperature in an airtight container until ready to use.",
+        "To use, rub the seasoning mix liberally onto the steak or meat of your choice before cooking."
+    ],
+    "ingredients": [
+        "1/2 cup packed brown sugar",
+        "1 (1.25 ounce) package chili seasoning mix",
+        "1 (1 ounce) envelope ranch dressing mix",
+        "1 teaspoon garlic salt",
+        "1 teaspoon onion salt",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon steak seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bangin' Steak Rub",
+    "url": "http://allrecipes.com/recipe/90162/bangin-steak-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bangkok-margarita-358573.json b/serverless-fleets/data/input/inferencing/recipes/bangkok-margarita-358573.json
new file mode 100644
index 000000000..d848021ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bangkok-margarita-358573.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine the tequila, pineapple juice, and ginger liqueur in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass. Sprinkle the salt and pepper on top. With a hand grater, grate lime zest over the top of the drink. Tap the grater lightly to release the zest and oil into the drink."
+    ],
+    "ingredients": [
+        "2 ounces reposado tequila",
+        "2 ounces pineapple juice",
+        "1 ounce Domaine de Canton ginger liqueur",
+        "Pinch of Maldon salt",
+        "Pinch of Aleppo pepper",
+        "1 lime"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Tequila",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Margarita",
+        "Drink"
+    ],
+    "title": "Bangkok Margarita",
+    "url": "http://www.epicurious.com/recipes/food/views/bangkok-margarita-358573"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banh-mi-burgers.json b/serverless-fleets/data/input/inferencing/recipes/banh-mi-burgers.json
new file mode 100644
index 000000000..9f4cd2c35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banh-mi-burgers.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.",
+        "Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.",
+        "Preheat an outdoor grill for medium-high heat, and lightly oil the grate.",
+        "Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired."
+    ],
+    "ingredients": [
+        "1/2 cup chopped cucumber, seeded if large",
+        "1/4 cup thinly sliced green onion",
+        "1/4 cup chopped carrot",
+        "1/2 cup rice vinegar",
+        "2 tablespoons mirin (Japanese rice wine)",
+        "1 teaspoon white sugar",
+        "2 pounds ground pork",
+        "2 tablespoons tamari sauce",
+        "1 tablespoon toasted sesame oil",
+        "1 teaspoon mirin (Japanese rice wine)",
+        "1 tablespoon grated fresh ginger",
+        "1 tablespoon chili garlic sauce",
+        "1 teaspoon fish sauce",
+        "6 sesame seed hamburger buns",
+        "1 teaspoon chopped fresh basil (optional)",
+        "1 teaspoon chopped fresh mint (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banh Mi Burgers",
+    "url": "http://allrecipes.com/recipe/215523/banh-mi-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banh-mi-style-vietnamese-baguette.json b/serverless-fleets/data/input/inferencing/recipes/banh-mi-style-vietnamese-baguette.json
new file mode 100644
index 000000000..351551604
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banh-mi-style-vietnamese-baguette.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.",
+        "While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.",
+        "In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.",
+        "To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve."
+    ],
+    "ingredients": [
+        "2 portobello mushroom caps, sliced",
+        "2 teaspoons olive oil",
+        "salt and pepper to taste",
+        "1 carrot, sliced into sticks",
+        "1 daikon (white) radish, sliced into sticks",
+        "1 cup rice vinegar",
+        "1/2 cup fresh lime juice",
+        "1/2 cup cold water",
+        "1/2 cup chilled lime juice",
+        "2 teaspoons soy sauce",
+        "1 teaspoon nuoc mam (Vietnamese fish sauce)",
+        "1/2 teaspoon toasted sesame oil",
+        "2 tablespoons canola oil",
+        "2 teaspoons minced garlic",
+        "1/3 cup white sugar",
+        "1/3 cup cold water",
+        "1 jalapeno pepper, thinly sliced",
+        "8 sprigs fresh cilantro with stems",
+        "1 medium cucumber, sliced into thin strips",
+        "2 sprigs fresh Thai basil",
+        "2 (7 inch) French bread baguettes, split lengthwise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banh-Mi Style Vietnamese Baguette",
+    "url": "http://allrecipes.com/recipe/100893/banh-mi-style-vietnamese-baguette/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banh-mi.json b/serverless-fleets/data/input/inferencing/recipes/banh-mi.json
new file mode 100644
index 000000000..3d6831d3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banh-mi.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.",
+        "Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.",
+        "While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.",
+        "Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.",
+        "Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.",
+        "To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette."
+    ],
+    "ingredients": [
+        "1/2 cup rice vinegar",
+        "1/4 cup water",
+        "1/4 cup white sugar",
+        "1/4 cup carrot, cut into 1/16-inch-thick matchsticks",
+        "1/4 cup white (daikon) radish, cut into 1/16-inch-thick matchsticks",
+        "1/4 cup thinly sliced white onion",
+        "1 skinless, boneless chicken breast half",
+        "garlic salt to taste",
+        "ground black pepper to taste",
+        "1 (12 inch) French baguette",
+        "4 tablespoons mayonnaise",
+        "1/4 cup thinly sliced cucumber",
+        "1 tablespoon fresh cilantro leaves",
+        "1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks",
+        "1 wedge lime"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banh Mi",
+    "url": "http://allrecipes.com/recipe/187342/banh-mi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banh-xeo-vietnamese-crepes.json b/serverless-fleets/data/input/inferencing/recipes/banh-xeo-vietnamese-crepes.json
new file mode 100644
index 000000000..028540931
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banh-xeo-vietnamese-crepes.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.",
+        "Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.",
+        "Preheat oven to 200 degrees F (95 degrees C).",
+        "Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.",
+        "Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.",
+        "Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat."
+    ],
+    "ingredients": [
+        "Crepe Batter:",
+        "1 cup rice flour",
+        "1/2 teaspoon white sugar",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground turmeric",
+        "1 cup coconut milk",
+        "1/2 cup water",
+        "Filling:",
+        "2 tablespoons vegetable oil, divided, or as needed",
+        "2 tablespoons minced shallot",
+        "2 cloves garlic, minced, or more to taste",
+        "3/4 pound fresh shrimp, peeled and deveined",
+        "2 tablespoons fish sauce, or more to taste",
+        "salt to taste",
+        "1 pound mung bean sprouts",
+        "4 lettuce leaves, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banh Xeo (Vietnamese Crepes)",
+    "url": "http://allrecipes.com/recipe/247054/banh-xeo-vietnamese-crepes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banket.json b/serverless-fleets/data/input/inferencing/recipes/banket.json
new file mode 100644
index 000000000..5c9db6c1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banket.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.",
+        "Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.",
+        "In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.",
+        "Divide dough in 4 parts, and roll into 15 inch strips.  Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet.  Brush with egg white, and sprinkle with the remaining sugar.",
+        "Bake for 15 to 20 minutes, or until golden."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup butter",
+        "1/2 cup water",
+        "1 1/2 cups almond paste",
+        "2 eggs",
+        "3/4 cup white sugar",
+        "1/4 teaspoon almond extract",
+        "1 pinch salt",
+        "1 egg white, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banket",
+    "url": "http://allrecipes.com/recipe/11433/banket/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bannock-ii.json b/serverless-fleets/data/input/inferencing/recipes/bannock-ii.json
new file mode 100644
index 000000000..ed62c1ca6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bannock-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.",
+        "Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 tablespoons baking powder",
+        "1/4 cup vegetable oil",
+        "1 1/2 cups water",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bannock II",
+    "url": "http://allrecipes.com/recipe/87395/bannock-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bannock.json b/serverless-fleets/data/input/inferencing/recipes/bannock.json
new file mode 100644
index 000000000..cb2c95bbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bannock.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Measure flour, salt, and baking powder into a large bowl.  Stir to mix.  Pour melted butter and water over flour mixture.  Stir with fork to make a ball.",
+        "Turn dough out on a lightly floured surface, and knead gently about 10 times.  Pat into a flat circle 3/4 to 1 inch thick.",
+        "Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side.  Use two lifters for easy turning.  May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2 tablespoons baking powder",
+        "1/4 cup butter, melted",
+        "1 1/2 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bannock",
+    "url": "http://allrecipes.com/recipe/6919/bannock/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bannys-southern-cream-cookies.json b/serverless-fleets/data/input/inferencing/recipes/bannys-southern-cream-cookies.json
new file mode 100644
index 000000000..e63bee512
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bannys-southern-cream-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.",
+        "Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well.",
+        "Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts.",
+        "Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly.",
+        "Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "2 cups white sugar",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup sour cream",
+        "5 cups all-purpose flour",
+        "1 teaspoon salt",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1 1/2 cups chopped black walnuts",
+        "3 tablespoons white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banny's Southern Cream Cookies",
+    "url": "http://allrecipes.com/recipe/11357/bannys-southern-cream-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banoffee-pavlova.json b/serverless-fleets/data/input/inferencing/recipes/banoffee-pavlova.json
new file mode 100644
index 000000000..73f38e1be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banoffee-pavlova.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface.",
+        "In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula.",
+        "Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.",
+        "Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate."
+    ],
+    "ingredients": [
+        "1 cup castor sugar or superfine sugar",
+        "2 teaspoons cornstarch",
+        "1 pinch cream of tartar",
+        "4 egg whites",
+        "1 pinch salt",
+        "1 dash vanilla extract",
+        "1 teaspoon white wine vinegar",
+        "2 small bananas, sliced",
+        "1 cup caramel ice cream topping",
+        "1 tablespoon grated semisweet chocolate, for garnish",
+        "2 cups sweetened whipped cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banoffee Pavlova",
+    "url": "http://allrecipes.com/recipe/71537/banoffee-pavlova/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banoffee-pie-103940.json b/serverless-fleets/data/input/inferencing/recipes/banoffee-pie-103940.json
new file mode 100644
index 000000000..0cfe1ac78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banoffee-pie-103940.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Combine flour, butter, sugar and salt in processor. Blend until mixture resembles coarse meal. Add nuts; process using on/off turns until nuts are finely chopped. Add yolk and vanilla; process until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter glass pie dish. Freeze 1 hour.",
+        "Preheat oven to 350\u00b0F. Bake crust until golden and cooked through, about 20 minutes. Cool on rack.",
+        "Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes. Remove from heat; stir in whipping cream, dark rum and vanilla extract (mixture will be sticky and candy-like). Transfer warm filling to crust, spreading evenly. Cool completely. (Can be prepared 1 day ahead. Cover loosely and refrigerate.) Top pie with sliced bananas, covering filling completely. for topping: Stir instant coffee and 1 tablespoon water in small bowl until coffee dissolves. Combine coffee mixture, cream and sugar in large bowl; beat until peaks form. Spoon coffee whipped cream into pastry bag fitted with large star tip. Pipe whipped cream rosettes decoratively atop pie, covering completely. (Can be prepared 2 hours ahead. Chill.) Cut pie into wedges and serve."
+    ],
+    "ingredients": [
+        "3/4 cup all purpose flour",
+        "6 tablespoons (3/4 stick) chilled unsalted butter",
+        "2 tablespoons sugar",
+        "1/4 teaspoon salt",
+        "1/2 cup dry-roasted macadamia nuts",
+        "1 large egg yolk",
+        "1 teaspoon vanilla extract",
+        "2 14-ounce cans sweetened condensed milk",
+        "1/2 cup whipping cream",
+        "1 tablespoon dark rum",
+        "1 tablespoon vanilla extract",
+        "4 bananas, peeled, sliced",
+        "3 tablespoons instant coffee crystals",
+        "1 tablespoon water",
+        "2 cups chilled whipping cream",
+        "1/2 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Banana",
+        "Macadamia Nut",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Banoffee Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/banoffee-pie-103940"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/banoffee.json b/serverless-fleets/data/input/inferencing/recipes/banoffee.json
new file mode 100644
index 000000000..f3986d444
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/banoffee.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.",
+        "In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.",
+        "Open can and pour toffee into pie crust. Allow to cool.",
+        "Slice bananas over toffee.",
+        "Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups graham cracker crumbs",
+        "1 cup butter",
+        "1/2 cup white sugar",
+        "3 teaspoons ground ginger",
+        "1 (14 ounce) can sweetened condensed milk",
+        "2 bananas, sliced",
+        "2 cups heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Banoffee",
+    "url": "http://allrecipes.com/recipe/12625/banoffee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baptist-grasshopper-pie.json b/serverless-fleets/data/input/inferencing/recipes/baptist-grasshopper-pie.json
new file mode 100644
index 000000000..e09dabb7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baptist-grasshopper-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In large saucepan combine marshmallows and milk. Stir over medium heat until the marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.",
+        "Slowly mix in the mint extract and chocolate extract and stir until all the ingredients are combined completely.",
+        "Beat the whipping cream in a chilled bowl until it forms stiff peaks. Gently fold whipping cream into marshmallow mixture.  Add food coloring to desired color.",
+        "Spread into pie crust. Cover and refrigerate for at least 4 hours. Be sure to refrigerate any leftovers."
+    ],
+    "ingredients": [
+        "2 (9 inch)  prepared graham cracker crust, chocolate",
+        "32 large marshmallows",
+        "1/2 cup milk",
+        "1 tablespoon mint extract",
+        "2 teaspoons chocolate extract",
+        "1 1/2 cups heavy whipping cream",
+        "3 drops green food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baptist Grasshopper Pie",
+    "url": "http://allrecipes.com/recipe/18361/baptist-grasshopper-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bar-b-q-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/bar-b-q-baked-beans.json
new file mode 100644
index 000000000..9717bf4e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bar-b-q-baked-beans.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.",
+        "Bake 1 hour in the preheated oven, until thick and bubbly."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can kidney beans, drained (optional)",
+        "1 (15 ounce) can pinto beans, drained",
+        "1 (15 ounce) can lima beans, drained",
+        "1 (16 ounce) can great Northern beans, drained",
+        "1 (12 ounce) bottle chili sauce",
+        "2 tablespoons brown sugar",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon Worcestershire sauce",
+        "2 tablespoons molasses",
+        "3 slices bacon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bar-B-Q Baked Beans",
+    "url": "http://allrecipes.com/recipe/31544/bar-b-q-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bar-b-q.json b/serverless-fleets/data/input/inferencing/recipes/bar-b-q.json
new file mode 100644
index 000000000..a6eade54f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bar-b-q.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large skillet over medium heat, brown the ground beef; drain fat.",
+        "Pour in tomato and French onion soups. Fill each can a quarter full with water to rinse the cans out. Pour into meat mixture. Add ketchup and brown sugar. Mix thoroughly.",
+        "Let simmer for 30 minutes. Serve on hamburger buns."
+    ],
+    "ingredients": [
+        "3 pounds lean ground beef",
+        "1 (10.75 ounce) can condensed tomato soup",
+        "1 (10.5 ounce) can condensed French onion soup",
+        "1/2 cup ketchup",
+        "1/2 cup packed brown sugar",
+        "10 hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bar-B-Q",
+    "url": "http://allrecipes.com/recipe/23340/bar-b-q/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bar-b-que-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bar-b-que-sauce.json
new file mode 100644
index 000000000..61017dbf5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bar-b-que-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat."
+    ],
+    "ingredients": [
+        "1/2 cup ketchup",
+        "2 tablespoons brown sugar",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon cider vinegar",
+        "1 dash hot pepper sauce",
+        "1 teaspoon garlic powder",
+        "1/4 teaspoon mustard powder",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bar-B-Que Sauce",
+    "url": "http://allrecipes.com/recipe/19611/bar-b-que-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bar-chicks---blackened-chicken-slider.json b/serverless-fleets/data/input/inferencing/recipes/bar-chicks---blackened-chicken-slider.json
new file mode 100644
index 000000000..cde23bc8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bar-chicks---blackened-chicken-slider.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.",
+        "Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.",
+        "Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.",
+        "Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.",
+        "Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.",
+        "Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.",
+        "Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich."
+    ],
+    "ingredients": [
+        "Marinade:",
+        "2 cups white wine",
+        "2 tablespoons soy sauce",
+        "1 tablespoon lime juice",
+        "1 tablespoon Worcestershire sauce",
+        "4 skinless, boneless chicken breast halves, each cut into 4 pieces",
+        "Blackened seasoning:",
+        "1 tablespoon salt",
+        "2 teaspoons onion powder",
+        "2 teaspoons white sugar",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon ground white pepper",
+        "2 teaspoons cayenne pepper",
+        "1 teaspoon garlic powder",
+        "1 teaspoon ground oregano",
+        "Chipotle aioli:",
+        "1/2 cup mayonnaise",
+        "1 tablespoon chopped fresh chives",
+        "1 clove garlic",
+        "1 teaspoon lime juice",
+        "1/2 teaspoon ground chipotle chile pepper",
+        "salt and ground black pepper to taste",
+        "Caramelized onion:",
+        "1 tablespoon olive oil",
+        "1 tablespoon butter",
+        "1 large onion, cut into thin rings",
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "cooking spray",
+        "4 slices American cheese, cut into 4 strips",
+        "16 small rolls, split and toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bar Chicks - Blackened Chicken Sliders",
+    "url": "http://allrecipes.com/recipe/229991/bar-chicks---blackened-chicken-slider/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bar-cookies-from-cake-mix.json b/serverless-fleets/data/input/inferencing/recipes/bar-cookies-from-cake-mix.json
new file mode 100644
index 000000000..c57fa016f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bar-cookies-from-cake-mix.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.",
+        "Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/2 cup packed brown sugar",
+        "2 tablespoons water",
+        "1 egg",
+        "1 (18.25 ounce) package white cake mix",
+        "1 cup chopped walnuts",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bar Cookies from Cake Mix",
+    "url": "http://allrecipes.com/recipe/16496/bar-cookies-from-cake-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bar-harbor-cranberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/bar-harbor-cranberry-pie.json
new file mode 100644
index 000000000..3fe529678
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bar-harbor-cranberry-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.",
+        "Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of  sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.",
+        "Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned."
+    ],
+    "ingredients": [
+        "2 cups cranberries",
+        "1 1/2 cups white sugar, divided",
+        "1/2 cup chopped pecans",
+        "2 eggs, beaten",
+        "1 cup all-purpose flour",
+        "1/2 cup margarine, melted",
+        "1/4 cup shortening, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bar Harbor Cranberry Pie",
+    "url": "http://allrecipes.com/recipe/67176/bar-harbor-cranberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bar-scheez-dip.json b/serverless-fleets/data/input/inferencing/recipes/bar-scheez-dip.json
new file mode 100644
index 000000000..96444a00d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bar-scheez-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Put processed cheese into a large microwave-safe bowl. Heat in the microwave until melted, 5 to 7 minutes.",
+        "Stir melted butter, hot pepper sauce, and horseradish into the melted processed cheese.",
+        "Chill the dip in the refrigerator until set, at least 1 hour."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf processed cheese (such as Velveeta\u00ae), diced",
+        "1/2 cup butter, melted",
+        "8 drops hot pepper sauce (such as Tabasco\u00ae)",
+        "1 (4 ounce) jar prepared horseradish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bar Scheez Dip",
+    "url": "http://allrecipes.com/recipe/219979/bar-scheez-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bar-stool-pretzels.json b/serverless-fleets/data/input/inferencing/recipes/bar-stool-pretzels.json
new file mode 100644
index 000000000..8aee3a96e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bar-stool-pretzels.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 250 degrees F (120 degrees C).",
+        "Melt the butter in a saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping or brushing and place on a baking sheet.",
+        "Bake for 1 hour in the preheated oven, stirring every 15 minutes. Cool, then serve or store in an airtight container."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons garlic powder",
+        "1 (1 ounce) envelope dry onion soup mix",
+        "1 dash hot pepper sauce (e.g. Tabasco\u2122)",
+        "20 ounces sourdough pretzels"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bar Stool Pretzels",
+    "url": "http://allrecipes.com/recipe/94731/bar-stool-pretzels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bara-brith.json b/serverless-fleets/data/input/inferencing/recipes/bara-brith.json
new file mode 100644
index 000000000..44da2a9d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bara-brith.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.",
+        "Stir demerara sugar into tea and fruit mixture until dissolved completely.",
+        "Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.",
+        "Spread batter evenly into the prepared bread pan.",
+        "Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup hot brewed tea",
+        "3/4 cup dried currants",
+        "3/4 cup golden raisins",
+        "3/4 cup demerara sugar",
+        "1 1/4 cups self-rising flour",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bara Brith",
+    "url": "http://allrecipes.com/recipe/220531/bara-brith/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barba-yiannis-grilled-lamb-15842.json b/serverless-fleets/data/input/inferencing/recipes/barba-yiannis-grilled-lamb-15842.json
new file mode 100644
index 000000000..3756ff996
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barba-yiannis-grilled-lamb-15842.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.",
+        "To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120\u00b0 to 135\u00b0F at the thickest part for rare to medium rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.",
+        "To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130\u00b0 to 135\u00b0F for medium-rare to medium.",
+        "To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120\u00b0 to 130\u00b0F for rare to medium-rare; thinner parts will them be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5\u00b0 to 10\u00b0F more.",
+        "Meanwhile make theSkordalia . Serve with the lamb."
+    ],
+    "ingredients": [
+        "1/3 cup olive oil",
+        "juice of 2 lemons",
+        "1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh",
+        "6 garlic cloves, chopped",
+        "1 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "3 1/2-4 1/2 pounds lamb loin or rib chops, 3/4-1 1/4 inch thick, trimmed, OR 4 pounds lamb for kebabs cut into 1 1/2-inch chunks, OR a 3 1/2- to 4 1/2-pound leg of lamb, fat trimmed and butterflied",
+        "1 large onion, cut into 1-inch pieces",
+        "1 red or green bell pepper, cut into 1-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Lamb",
+        "Onion",
+        "Pepper",
+        "Marinate",
+        "Backyard BBQ",
+        "Lemon",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Oregano"
+    ],
+    "title": "Barba Yianni's Grilled Lamb",
+    "url": "http://www.epicurious.com/recipes/food/views/barba-yiannis-grilled-lamb-15842"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbacoa-meat.json b/serverless-fleets/data/input/inferencing/recipes/barbacoa-meat.json
new file mode 100644
index 000000000..67bbbc4ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbacoa-meat.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.",
+        "Pour water into a slow cooker.",
+        "Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.",
+        "Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks."
+    ],
+    "ingredients": [
+        "3 pounds beef cheek meat",
+        "1 tablespoon olive oil",
+        "1/4 cup salt",
+        "2 teaspoons ground cumin",
+        "ground black pepper to taste",
+        "2 cups water, or more as needed",
+        "1/2 yellow onion, halved and thickly sliced",
+        "3 cloves garlic, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbacoa Meat",
+    "url": "http://allrecipes.com/recipe/237711/barbacoa-meat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbacoa-style-shredded-beef.json b/serverless-fleets/data/input/inferencing/recipes/barbacoa-style-shredded-beef.json
new file mode 100644
index 000000000..bb1aa0869
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbacoa-style-shredded-beef.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Season beef chunks with salt and pepper on all sides.",
+        "Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.",
+        "Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.",
+        "Cook on Low until beef is fork-tender, 8 to 10 hours.",
+        "Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving."
+    ],
+    "ingredients": [
+        "1 (3 pound) beef chuck roast, cut into 6 to 8 chunks",
+        "salt and ground black pepper to taste",
+        "2 tablespoons vegetable oil",
+        "1/2 cup beef broth",
+        "1/4 cup apple cider vinegar",
+        "1/4 cup fresh lime juice",
+        "4 chipotle peppers in adobo sauce, chopped",
+        "5 cloves garlic, chopped",
+        "1 tablespoon ground cumin",
+        "1 tablespoon dried oregano",
+        "1/4 teaspoon ground cloves",
+        "3 bay leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbacoa-Style Shredded Beef",
+    "url": "http://allrecipes.com/recipe/246835/barbacoa-style-shredded-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbacoa.json b/serverless-fleets/data/input/inferencing/recipes/barbacoa.json
new file mode 100644
index 000000000..44f875961
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbacoa.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.",
+        "Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.",
+        "Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.",
+        "Preheat an oven to 325 degrees F (165 degrees C).",
+        "Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks."
+    ],
+    "ingredients": [
+        "4 dried guajillo chilies",
+        "2 teaspoons cumin seeds",
+        "1/8 whole cloves",
+        "1 cup boiling water",
+        "1/2 teaspoon ground ancho chile powder",
+        "1 large onion, quartered",
+        "6 cloves garlic",
+        "2 teaspoons dried oregano",
+        "1 teaspoon ground thyme",
+        "1/3 cup apple cider vinegar",
+        "2 teaspoons lime juice",
+        "1 (6 pound) boneless beef chuck roast",
+        "2 bay leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbacoa",
+    "url": "http://allrecipes.com/recipe/217410/barbacoa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbadian-plain-cake.json b/serverless-fleets/data/input/inferencing/recipes/barbadian-plain-cake.json
new file mode 100644
index 000000000..cb3acef22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbadian-plain-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C). Lightly grease and flour one 9 or 10 inch bundt pan.",
+        "By hand with a spatula cream butter and sugar together until light and fluffy. Add eggs all at once and beat well.",
+        "Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla, and almond extracts. Pour batter into the prepared pan.",
+        "Bake at 400 degrees F (205 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 minutes longer."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "2 cups butter",
+        "4 1/2 teaspoons baking powder",
+        "3 cups all-purpose flour",
+        "4 eggs",
+        "1 tablespoon vanilla extract",
+        "1 tablespoon almond extract",
+        "2 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbadian Plain Cake",
+    "url": "http://allrecipes.com/recipe/7544/barbadian-plain-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbados-breeze-201216.json b/serverless-fleets/data/input/inferencing/recipes/barbados-breeze-201216.json
new file mode 100644
index 000000000..9859316cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbados-breeze-201216.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix rum, orange cura\u00e7ao, lime juice and sugar in tall glass; stir to dissolve sugar. Mix in club soda. Fill with ice. Garnish with orange slice and cherry and serve."
+    ],
+    "ingredients": [
+        "1/4 cup rum",
+        "2 tablespoons orange cura\u00e7ao",
+        "2 tablespoons fresh lime juice",
+        "1 teaspoon sugar",
+        "1/4 cup club soda",
+        "Orange slice and maraschino cherry for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Rum",
+        "Punch",
+        "Alcoholic",
+        "Drink"
+    ],
+    "title": "Barbados Breeze",
+    "url": "http://www.epicurious.com/recipes/food/views/barbados-breeze-201216"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbara-bushs-chocolate-chips.json b/serverless-fleets/data/input/inferencing/recipes/barbara-bushs-chocolate-chips.json
new file mode 100644
index 000000000..2dd8e9773
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbara-bushs-chocolate-chips.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes.  Beat in hot water and vanilla.  Gradually beat in flour, baking soda, and salt, until well blended and smooth.  Stir in chocolate chips.",
+        "Drop dough by well-rounded teaspoons onto greased cookie sheets.  Bake at 375 degrees F (190 degrees C) for 10 minute, or until golden.  Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/3 cup packed brown sugar",
+        "1/3 cup white sugar",
+        "1 egg",
+        "1 1/2 teaspoons hot water",
+        "1 1/8 cups all-purpose flour",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbara Bush's Chocolate Chips",
+    "url": "http://allrecipes.com/recipe/10636/barbara-bushs-chocolate-chips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbaras-best-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/barbaras-best-meatloaf.json
new file mode 100644
index 000000000..b4a60b047
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbaras-best-meatloaf.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Pour milk over breadcrumbs in a large bowl; soak until crumbs are softened, at least 5 minutes.",
+        "Mix ground beef, egg, onion, salt, and black pepper with the bread crumbs and milk. Shape the beef mixture into a loaf and transfer to a baking dish.",
+        "Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until smooth; spread over the loaf.",
+        "Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "Meatloaf:",
+        "1 cup milk",
+        "2/3 cup dry bread crumbs",
+        "1 1/2 pounds ground beef",
+        "1 egg, beaten",
+        "1/4 cup diced onion",
+        "1 teaspoon salt",
+        "ground black pepper to taste",
+        "Topping:",
+        "1/4 cup ketchup",
+        "3 tablespoons brown sugar",
+        "1 teaspoon ground mustard",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbara's Best Meatloaf",
+    "url": "http://allrecipes.com/recipe/239311/barbaras-best-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbaras-golden-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/barbaras-golden-pound-cake.json
new file mode 100644
index 000000000..fd0868c62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbaras-golden-pound-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla.  Beat in the flour alternately with the milk, mixing just until incorporated.",
+        "Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.",
+        "To make the lemon glaze:  Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=576&h=302&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F12510.jpg",
+    "ingredients": [
+        "1 cup butter",
+        "\u00bd cup shortening",
+        "3 cups white sugar",
+        "6  eggs",
+        "1 tablespoon lemon extract",
+        "2 teaspoons vanilla extract",
+        "3 cups all-purpose flour",
+        "1 cup milk",
+        "1\u2009\u00bd cups confectioners' sugar",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbara's Golden Pound Cake",
+    "url": "http://allrecipes.com/recipe/19114/barbaras-golden-pound-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbaras-hot-sauce.json b/serverless-fleets/data/input/inferencing/recipes/barbaras-hot-sauce.json
new file mode 100644
index 000000000..2aad7547b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbaras-hot-sauce.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large soup or stock pot, combine tomatoes, onion, jalapenos, cumin, salt, sugar, vinegar, garlic, tomato sauce, tomato paste, ketchup, and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.",
+        "Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3502938.jpg",
+    "ingredients": [
+        "64 ounces canned crushed tomatoes",
+        "2 cups minced onion",
+        "6 jalapeno peppers, chopped",
+        "2 teaspoons ground cumin",
+        "2 tablespoons salt",
+        "2 tablespoons white sugar",
+        "1/2 cup white vinegar",
+        "1 teaspoon minced garlic",
+        "1 (15 ounce) can tomato sauce",
+        "1/2 (6 ounce) can tomato paste",
+        "1/2 cup ketchup",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbara's Hot Sauce",
+    "url": "http://allrecipes.com/recipe/18250/barbaras-hot-sauce/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbarellas-german-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/barbarellas-german-pancakes.json
new file mode 100644
index 000000000..ee8ddeef1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbarellas-german-pancakes.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.",
+        "Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "2 tablespoons white sugar",
+        "3 tablespoons all-purpose flour",
+        "3/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbarella's German Pancakes",
+    "url": "http://allrecipes.com/recipe/40071/barbarellas-german-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbary-coast-200077.json b/serverless-fleets/data/input/inferencing/recipes/barbary-coast-200077.json
new file mode 100644
index 000000000..169859cbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbary-coast-200077.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into an Old-fashioned glass."
+    ],
+    "ingredients": [
+        "1 ounce gin",
+        "1 ounce Scotch whiskey",
+        "1 ounce cr\u00e8me de cacao",
+        "1 ounce cream",
+        "1 tablespoon lemon juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Milk/Cream",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lemon",
+        "Cr\u00e9me de Cacao",
+        "Whiskey",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Barbary Coast",
+    "url": "http://www.epicurious.com/recipes/food/views/barbary-coast-200077"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-and-coleslaw-pretzel-crisps.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-and-coleslaw-pretzel-crisps.json
new file mode 100644
index 000000000..b126fb826
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-and-coleslaw-pretzel-crisps.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Top each Pretzel Crisp(R) with 1 teaspoon or so of barbecue. Top the barbecue with a bit of coleslaw.",
+        "Arrange on a serving platter. Serve with barbecue sauce to drizzle on top."
+    ],
+    "ingredients": [
+        "20 Original Snack Factory\u00ae Pretzel Crisps\u00ae",
+        "1/2 pound shredded, fully cooked pork shoulder (or other favorite barbecued meat)",
+        "1 pint prepared coleslaw (homemade or from the deli)",
+        "Favorite barbecue sauce (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue and Coleslaw Pretzel Crisps\u00ae Bites",
+    "url": "http://allrecipes.com/recipe/247404/barbecue-and-coleslaw-pretzel-crisps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-bacon-cheeseburger-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-bacon-cheeseburger-meatloaf.json
new file mode 100644
index 000000000..abe33ecb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-bacon-cheeseburger-meatloaf.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.",
+        "Mix ground beef, 1/2 cup barbeque sauce, milk, egg, bacon bits, Worcestershire sauce, salt, and black pepper in a bowl; stir in bread crumbs to desired consistency. Place half the ground beef mixture into the prepared loaf pan and press an indentation into the meat mixture, leaving a 1-inch rim of meat all around the indentation. Fill the indentation with processed cheese and top with remaining meat mixture. Press lightly to seal. Brush 2 tablespoons barbeque sauce over the meatloaf.",
+        "Bake in the preheated oven until juices run clear and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 60 to 80 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "1/2 cup barbeque sauce",
+        "1/2 cup milk",
+        "1 egg",
+        "1/2 (4.3 ounce) package real bacon bits",
+        "1 teaspoon Worcestershire sauce",
+        "salt and ground black pepper to taste",
+        "1/2 cup dry bread crumbs, or as needed",
+        "4 ounces sliced processed cheese food (such as Velveeta\u00ae - or as desired",
+        "2 tablespoons barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Bacon Cheeseburger Meatloaf",
+    "url": "http://allrecipes.com/recipe/223501/barbecue-bacon-cheeseburger-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-bacon-party-spread.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-bacon-party-spread.json
new file mode 100644
index 000000000..98c94cc4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-bacon-party-spread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Spread cream cheese onto platter.",
+        "Drizzle with barbecue sauce.",
+        "Top with remaining ingredients."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened",
+        "1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce",
+        "1 (2.52 ounce) package OSCAR MAYER Fully Cooked Bacon, chopped",
+        "1 small tomato, chopped",
+        "1/2 cup chopped green peppers",
+        "3 green onions, sliced",
+        "1 cup KRAFT Shredded Cheddar Cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue-Bacon Party Spread",
+    "url": "http://allrecipes.com/recipe/230925/barbecue-bacon-party-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-bean-soup-11473.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-bean-soup-11473.json
new file mode 100644
index 000000000..ecd88c81c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-bean-soup-11473.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. Add the tomatoes with the juice, the beans, the roasted peppers, the broth, the molasses, the Tabasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1 1/2 hours. Stir the vinegar into the soup and simmer the soup until it is heated through. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. Reheat the soup and ladle it into thermoses."
+    ],
+    "ingredients": [
+        "3 cups chopped onion",
+        "3 garlic cloves, minced",
+        "1/4 cup vegetable oil",
+        "2 tablespoons chili powder",
+        "2 tablespoons ground cumin",
+        "1 teaspoon ground allspice",
+        "1/4 teaspoon ground cloves",
+        "two 32-ounce cans tomatoes including the juice, chopped",
+        "three 16-ounce cans pink beans or pinto beans, drained and rinsed",
+        "two 7-ounce bottles roasted red peppers, rinsed, drained, and chopped",
+        "3 1/2 cups beef broth",
+        "1/4 cup molasses",
+        "1 tablespoon Tabasco",
+        "2 teaspoons cider vinegar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Garlic",
+        "Onion",
+        "Tomato",
+        "Spice",
+        "Bell Pepper",
+        "Winter",
+        "Molasses",
+        "Gourmet"
+    ],
+    "title": "Barbecue Bean Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-bean-soup-11473"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-beef-cups.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-beef-cups.json
new file mode 100644
index 000000000..55104762d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-beef-cups.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease the cups of a muffin pan.",
+        "In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.",
+        "Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.",
+        "Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes."
+    ],
+    "ingredients": [
+        "3/4 pound lean ground beef",
+        "1/2 cup barbeque sauce",
+        "1 tablespoon dried minced onion",
+        "1 (12 ounce) package refrigerated biscuit dough",
+        "1/3 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Beef Cups",
+    "url": "http://allrecipes.com/recipe/21862/barbecue-beef-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-beef-for-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-beef-for-sandwiches.json
new file mode 100644
index 000000000..c552c90e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-beef-for-sandwiches.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.",
+        "In a large skillet, melt butter over medium heat.  Add onions, and saute until onions become translucent.",
+        "Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.",
+        "With two forks, shred roasted beef.  Stir meat into the sauce in the skillet, and simmer for 30 minutes."
+    ],
+    "ingredients": [
+        "4 pounds boneless chuck roast",
+        "1 onion, chopped",
+        "2 tablespoons butter",
+        "3 tablespoons distilled white vinegar",
+        "12 ounces chile sauce",
+        "2 tablespoons brown sugar",
+        "1 teaspoon mustard powder",
+        "2 tablespoons Worcestershire sauce",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 teaspoon salt",
+        "1/8 teaspoon ground cayenne pepper",
+        "3 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Beef for Sandwiches",
+    "url": "http://allrecipes.com/recipe/14649/barbecue-beef-for-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-boneless-pork-ribs-152.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-boneless-pork-ribs-152.json
new file mode 100644
index 000000000..bcc64a5ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-boneless-pork-ribs-152.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine pork and barbecue sauce in large baking dish. Turn ribs to coat with sauce. Cover and refrigerate 4 hours.",
+        "Prepare barbecue (medium-high heat). Grill pork until cooked through, basting with sauce, turning occasionally, about 18 minutes. Transfer to platter. Sprinkle with green onions and serve"
+    ],
+    "ingredients": [
+        "1 1/4 pounds lean boneless pork ribs (cut from loin), well trimmed",
+        "1 cup purchased barbecue sauce",
+        "2 green onions, sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Marinate",
+        "Low Fat",
+        "Condiment",
+        "Grill/Barbecue"
+    ],
+    "title": "Barbecue Boneless Pork Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-boneless-pork-ribs-152"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-braised-oxtail-with-red-chili-beans-11487.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-braised-oxtail-with-red-chili-beans-11487.json
new file mode 100644
index 000000000..99566e6c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-braised-oxtail-with-red-chili-beans-11487.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Dredge the oxtails in the flour, shaking off the excess. In a heavy kettle heat 4 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it brown the oxtails in batches, transferring them with a slotted spoon as they are browned to a plate. To the kettle add the remaining 2 tablespoon oil, in it cook the onion, the garlic, and the gingerroot over moderately low heat, stirring, until the onion is softened, and stir in the brown sugar, the ketchup, the mustard, the vinegar, the Worcestershire sauce, the lemon juice, the Tabasco, the cayenne, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 5 minutes, add the oxtails, and simmer the mixture, covered, stirring occasionally, for 2 1/2 hours.",
+        "While the oxtails are cooking, in a large saucepan combine the beans with enough cold water to cover them by 2 inches, bring the liquid to a boil, and simmer the beans, covered, for 1 hour, or until they are tender. Drain the beans well and stir them into the oxtail mixture. Simmer the mixture, uncovered, stirring occasionally, for 30 minutes to 1 hour, or until the meat is very tender, and serve it sprinkle with the scallion greens.",
+        "In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour."
+    ],
+    "ingredients": [
+        "6 pounds oxtails, trimmed",
+        "seasoned flour for dredging the oxtails",
+        "6 tablespoons vegetables oil",
+        "3 cups finely chopped onion",
+        "3 large garlic cloves, minced",
+        "1 tablespoon grated peeled fresh gingerroot",
+        "2/3 cup firmly packed light brown sugar",
+        "1 1/2 cups ketchup",
+        "3 tablespoons Dijon-style mustard",
+        "1 cup cider vinegar",
+        "1/4 cup Worcestershire sauce",
+        "1/4 cup lemon juice",
+        "Tabasco to taste",
+        "cayenne to taste",
+        "a 28-ounce can Italian tomatoes, drained, reserving the juice, and chopped",
+        "1 pound dried small red chili beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained",
+        "chopped scallion greens for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Onion",
+        "Tomato",
+        "Braise",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Barbecue-Braised Oxtail with Red Chili Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-braised-oxtail-with-red-chili-beans-11487"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-brisket-with-pickled-fennel.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-brisket-with-pickled-fennel.json
new file mode 100644
index 000000000..7a8f2b06f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-brisket-with-pickled-fennel.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "To make the pickled fennel, sterilize a large mason jar. Remove the lid and put it and the jar in a large saucepan of water over high heat. Bring to the boil and let it sit for 10 to15 minutes. Put the jar and the lid on a clean tea towel to dry.",
+        "Put the vinegar, 1 cup water, sugar, cloves, and fennel seeds in a large saucepan over medium heat. Bring to a simmer, reduce the heat to low and stir to dissolve the sugar. Add the fennel to the saucepan with the pickling liquid and bring it back to a simmer. Cook for 7 to 8 minutes, or until the fennel is tender.",
+        "Transfer the fennel and liquid to the sterilized jar. Tap the jar as you pour in the liquid to release any air bubbles. Seal the jar well with its lid.",
+        "Fill a medium saucepan with water over high heat. Put the jar in the boiling water, turn the heat off and allow it to sit there for 20 minutes, to create a vacuum seal. Set aside the jar on a cloth to cool down completely.",
+        "Meanwhile, make the spice mixture for the brisket. Use a mortar and pestle or food processor to grind or process the garlic powder, coriander, paprika, brown sugar, black pepper and sea salt to a coarse powder.",
+        "Rub some of the spice mixture into the brisket on all sides, put in a ziplock bag or covered baking dish and add the remaining spice mixture. Put in the fridge and marinate for at least 5 hours or overnight.",
+        "Preheat the barbecue to high. Take the brisket out of the ziplock bag. The dry spice mixture will have drawn moisture from the meat, so give it a light wipe before placing it on the barbecue. Cook for 30 minutes, turning every 5 minutes, to create a beautifully dark colour and crust.",
+        "Reduce the heat to low and cook for 2 1/2 hours, turning every 30 minutes and brushing with the remaining spice mixture every 10 to 20 minutes. Remove the brisket from the heat, wrap in foil and allow to rest for 20 minutes before slicing.",
+        "I like to serve this brisket on a massive platter with the pickled fennel, a few brioche slider buns, slaw, lemon wedges and a\u00efoli."
+    ],
+    "ingredients": [
+        "1 cup (250 ml) apple cider vinegar",
+        "1/2 cup (110 g) white sugar",
+        "5 whole cloves",
+        "1 teaspoon fennel seeds",
+        "1 bulb fennel, trimmed and sliced",
+        "3 teaspoons garlic powder",
+        "3 teaspoons ground coriander",
+        "2 tablespoons smoked paprika",
+        "4 tablespoons dark brown sugar",
+        "5 tablespoons whole black peppercorns",
+        "3/4 cup (100 g) sea salt",
+        "6 lb 10 oz beef brisket",
+        "Brioche slider buns, to serve",
+        "Apple Slaw, to serve",
+        "Lemon wedges, to serve",
+        "A\u00efoli, to serve"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Beef",
+        "Dinner",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Brisket",
+        "Spice",
+        "Fennel",
+        "Pickles",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Barbecue Brisket With Pickled Fennel",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-brisket-with-pickled-fennel"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-chicken-meatballs-350173.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-chicken-meatballs-350173.json
new file mode 100644
index 000000000..bf0e27e16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-chicken-meatballs-350173.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.",
+        "2. Place the oil in a wide frying pan. Add the meatballs and brown them on all sides until cooked through, 8 to 10 minutes.",
+        "3. Add the barbecue sauce. Cook until it reduces and sticks to the meatballs, about 1 minute. Serve."
+    ],
+    "ingredients": [
+        "1 pound ground chicken",
+        "2/3 cup corn-bread crumbs or bread crumbs",
+        "1 egg",
+        "1 teaspoon chili powder",
+        "1 small onion, grated and drained",
+        "1/2 teaspoon paprika (optional)",
+        "1 teaspoon kosher salt",
+        "2 tablespoons applesauce",
+        "2 tablespoons olive oil",
+        "1 cup barbecue sauce (we like Trader Joe's)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Cocktail Party",
+        "Super Bowl",
+        "Kid-Friendly",
+        "Back to School",
+        "Dinner",
+        "Condiment",
+        "Spice",
+        "Fall",
+        "Pan-Fry",
+        "Potluck",
+        "Cookie",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Barbecue Chicken Meatballs",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-chicken-meatballs-350173"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-chicken-pizza-46.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-chicken-pizza-46.json
new file mode 100644
index 000000000..50f8d1d90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-chicken-pizza-46.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Position rack in center of oven. Place large baking sheet on rack and preheat oven to 450\u00b0F. for 30 minutes.",
+        "Heat olive oil in heavy medium skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and saut\u00e9 until just cooked through, about 5 minutes per side. Transfer chicken to plate; let rest 5 minutes.Cut chicken crosswise into 1/3 inch-wide slices. Using slotted spoon, transfer chicken to medium bowl.Toss with 1/4 cup barbecue sauce. Spread half of cheese on Boboli. Arrange chicken slices on Boboli, spacing evenly. Spoon any remaining barbecue sauce from bowl over. Sprinkle red onion over chicken. Drizzle with remaining 1/4 cup barbecue sauce. Sprinkle remaining cheese and green onion over.",
+        "Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 large boneless chicken breast halves",
+        "1/2 cup hickory-flavored barbecue sauce",
+        "7 ounces smoked Gouda cheese, coarsely shredded",
+        "1 16-ounce Boboli (baked cheese pizza crust)",
+        "3/4 cup thinly sliced red onion",
+        "1 green onion, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Chicken",
+        "Onion",
+        "Poultry",
+        "Appetizer",
+        "Bake",
+        "Super Bowl",
+        "Kid-Friendly",
+        "Grill/Barbecue",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Barbecue Chicken Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-chicken-pizza-46"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-chicken-pizza.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-chicken-pizza.json
new file mode 100644
index 000000000..aeee3a4af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-chicken-pizza.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F. Place pizza crust on a large greased baking sheet. Bake for 5 minutes; remove from oven.",
+        "Spread barbecue sauce over pizza crust to within 1/2 inch of the edge. Sprinkle evenly with Grilled & Ready(R) Grilled Chicken Breast Strips, onion and cheese. Bake for 10 to 12 minutes or until cheese is melted and toppings are heated through. Garnish with cilantro. Serve immediately."
+    ],
+    "ingredients": [
+        "1 (12 inch) prebaked pizza crust or Italian bread shell",
+        "1/2 cup barbecue sauce",
+        "2 cups Tyson\u00ae Grilled and Ready\u00ae Fully Cooked Frozen Grilled Chicken Breast Strips, thawed",
+        "1/2 cup thinly sliced red onion",
+        "1 cup shredded Cheddar cheese",
+        "3 tablespoons chopped fresh cilantro leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Chicken Pizza",
+    "url": "http://allrecipes.com/recipe/236056/barbecue-chicken-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-glazed-chicken-106565.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-glazed-chicken-106565.json
new file mode 100644
index 000000000..583d4d530
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-glazed-chicken-106565.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Cook shallots in oil in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft, 12 to 14 minutes (reduce heat to low if shallots begin to brown). Stir in vinegar, tomato pur\u00e9e, honey, steak sauce, Worcestershire, salt, and pepper and bring to a boil. Remove sauce from heat and reserve 1 1/2 cups for basting and 1 cup for serving. Cool sauce to room temperature before brushing on chicken (sauce will thicken as it cools).",
+        "Remove excess fat from chicken and pat chicken dry. Brush all over with some barbecue sauce and season with salt and pepper.",
+        "Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).",
+        "When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning, until well browned, about 3 minutes total.",
+        "Move chicken to side of grill with no coals underneath, arranging skin sides up, then cook, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, 45 minutes to 1 hour.",
+        "Preheat all burners on high, then adjust heat to moderate. Sear chicken on lightly oiled grill rack, uncovered, turning, until well browned, about 10 minutes total. Adjust heat to low, then cook chicken, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, about 25 minutes.",
+        "Serve chicken with reserved cup sauce."
+    ],
+    "ingredients": [
+        "1 lb shallots, finely chopped (2 3/4 cups)",
+        "1/4 cup olive oil",
+        "1 cup distilled white vinegar",
+        "1 cup canned tomato pur\u00e9e",
+        "1/2 cup mild honey",
+        "1/4 cup steak sauce such as A.1.",
+        "1 tablespoon Worcestershire sauce",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 (3- to 3 1/2-lb) chicken, split in half",
+        "Accompaniments: 8 (7-inch) flour tortillas or a baguette; green salad"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Poultry",
+        "Tomato",
+        "Picnic",
+        "Super Bowl",
+        "Vinegar",
+        "Summer",
+        "Grill/Barbecue",
+        "Honey",
+        "Shallot",
+        "Gourmet"
+    ],
+    "title": "Barbecue Glazed Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-glazed-chicken-106565"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-green-beans.json
new file mode 100644
index 000000000..7254e7c84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-green-beans.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the chopped bacon in a large saucepan, and cook over medium-high heat, stirring occasionally, until evenly browned and crisp, 6 to 8 minutes. Remove the bacon and set aside. Drain the grease from the pan.",
+        "Stir the vinegar, white sugar, and brown sugar into the pan. Bring the mixture to a boil over medium heat. Drain 2 cans of green beans and add them to the vinegar mixture. Pour 2 undrained cans of beans into the mixture, and stir the bacon back into the beans. Stir lightly to combine. Sprinkle with salt and pepper to taste.",
+        "Bring the mixture to a boil, reduce the heat, and simmer until the sauce is thickened and the flavors have blended, about 20 minutes."
+    ],
+    "ingredients": [
+        "4 slices bacon, chopped",
+        "1/4 cup distilled white vinegar",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "4 (14.5 ounce) cans green beans, not drained",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Green Beans",
+    "url": "http://allrecipes.com/recipe/192575/barbecue-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-ham-pizza.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-ham-pizza.json
new file mode 100644
index 000000000..285654594
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-ham-pizza.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.",
+        "Add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.",
+        "Deflate the dough and turn it out onto a lightly floured surface. Roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. Cover with plastic wrap and set aside.",
+        "Preheat oven to 450 degrees F (230 degrees C). In a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside.",
+        "Melt butter in a medium saute pan over medium heat.  Saute onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes.  Remove from heat and stir in ham and pineapple.",
+        "Spread remaining 6 tablespoons barbecue sauce over pizza dough.  Top with half of the cheeses.  Spread on ham mixture.  Top with remaining cheese.",
+        "Bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted.  Let pizza sit for 5 minutes before slicing."
+    ],
+    "ingredients": [
+        "1 1/2 teaspoons active dry yeast",
+        "3/4 cup warm water (110 degrees F/45 degrees C)",
+        "1 1/2 cups all-purpose flour",
+        "3/4 cup whole wheat flour",
+        "3 tablespoons honey",
+        "1 1/2 tablespoons olive oil",
+        "1 1/4 teaspoons salt",
+        "2 cups diced cooked ham",
+        "1/2 cup honey barbecue sauce, divided",
+        "2 tablespoons butter",
+        "1 red onion, halved and thinly sliced",
+        "1 clove garlic, minced",
+        "1 (8 ounce) can pineapple tidbits, drained",
+        "2 cups mozzarella cheese, shredded",
+        "1/2 cup shredded Gouda cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Ham Pizza",
+    "url": "http://allrecipes.com/recipe/23437/barbecue-ham-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-pork-chops-medley.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-pork-chops-medley.json
new file mode 100644
index 000000000..6e5299e48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-pork-chops-medley.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F or grill to medium-high.",
+        "Center one pork chop on each sheet of Reynolds Wrap(R) Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.",
+        "Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.",
+        "Bake 18 to 22 minutes on a cookie sheet in oven.",
+        "OR grill 14 to 16 minutes in covered grill.",
+        "Serve with rice, if desired."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/990924.jpg",
+    "ingredients": [
+        "4 sheets (12x18-inches each) Reynolds Wrap\u00ae Aluminum Foil",
+        "4 bone-in pork chops, 1/2 inch thick",
+        "2 cups frozen baby corn and bean blend*",
+        "Garlic salt",
+        "1 (18 ounce) bottle barbecue sauce",
+        "2 stalks celery, sliced",
+        "2 green onions, sliced",
+        "Hot cooked rice (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Pork Chops Medley",
+    "url": "http://allrecipes.com/recipe/222827/barbecue-pork-chops-medley/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-pork-kebabs-with-blistered-chile-pumpkin-seed-salsa.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-pork-kebabs-with-blistered-chile-pumpkin-seed-salsa.json
new file mode 100644
index 000000000..d098f3214
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-pork-kebabs-with-blistered-chile-pumpkin-seed-salsa.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Cook onion and jalape\u00f1os over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.",
+        "Freeze pork until very firm around the edges, 20\u201330 minutes. Slice 1/4\" thick, then cut crosswise into 1 1/2\"\u20132\" strips if needed. Cover and chill until ready to grill.",
+        "Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.",
+        "Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6\u20138 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.",
+        "Salsa can be made 1 day ahead. Cover and chill.\nDry rub can be made 1 month ahead; store airtight at room temperature."
+    ],
+    "ingredients": [
+        "1/4 large white onion",
+        "2 jalape\u00f1os",
+        "1/4 cup chopped cilantro",
+        "1/4 cup finely chopped unsalted, roasted pumpkin seeds (pepitas)",
+        "1/4 cup olive oil",
+        "3 tablespoons fresh lime juice",
+        "Kosher salt",
+        "1 1/4 pounds boneless pork shoulder (Boston butt)",
+        "2 tablespoons light brown sugar",
+        "2 tablespoons mustard powder",
+        "2 tablespoons paprika",
+        "2 teaspoons garlic powder",
+        "1 teaspoon freshly ground black pepper",
+        "1/2 teaspoon cayenne pepper",
+        "Vegetable oil (for grill)",
+        "Kosher salt",
+        "8 (8\u201312-inch-long) metal skewers"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Skewer",
+        "Pork",
+        "Grill",
+        "Grill/Barbecue",
+        "Summer",
+        "Chile Pepper",
+        "Salsa",
+        "Cilantro",
+        "Seed",
+        "Lime Juice",
+        "Labor Day"
+    ],
+    "title": "Barbecue Pork Kebabs With Blistered-Chile\u2013Pumpkin Seed Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-pork-kebabs-with-blistered-chile-pumpkin-seed-salsa"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-portobello-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-portobello-quesadillas.json
new file mode 100644
index 000000000..fede6e056
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-portobello-quesadillas.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.",
+        "Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.",
+        "Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.",
+        "Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve."
+    ],
+    "ingredients": [
+        "1/2 cup prepared barbecue sauce",
+        "1 tablespoon tomato paste",
+        "1 tablespoon cider vinegar",
+        "1 chipotle chile in adobo sauce (see Note), minced*",
+        "1 tablespoon canola oil",
+        "1 pound portobello mushroom caps, gills removed, diced",
+        "1 medium onion, finely diced",
+        "4 8- to 10-inch whole-wheat tortillas",
+        "3/4 cup shredded Monterey Jack cheese",
+        "2 teaspoons canola oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Portobello Quesadillas",
+    "url": "http://allrecipes.com/recipe/238797/barbecue-portobello-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-pulled-turkey-sandwiches-355752.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-pulled-turkey-sandwiches-355752.json
new file mode 100644
index 000000000..be3782c71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-pulled-turkey-sandwiches-355752.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Saut\u00e9 bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ground cumin. Bring sauce to boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.",
+        "Add shredded cooked turkey to barbecue sauce and bring to boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. Split and toast rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve."
+    ],
+    "ingredients": [
+        "3 tablespoons mayonnaise",
+        "2 teaspoons apple cider vinegar",
+        "1/2 teaspoon celery seeds",
+        "3 cups thinly sliced green cabbage",
+        "2 slices applewood-smoked bacon, chopped",
+        "1 cup tomato puree",
+        "1/4 cup apple cider vinegar",
+        "1/4 cup water",
+        "3 tablespoons (packed) dark brown sugar",
+        "1 teaspoon chili powder",
+        "1/4 teaspoon ground cumin",
+        "2 1/3 cups shredded cooked turkey (light and dark meat)",
+        "4 soft rolls (such as onion, egg, sesame, or whole wheat)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "turkey",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Low Cal",
+        "Dinner",
+        "Mayonnaise",
+        "Bacon",
+        "Family Reunion",
+        "Cabbage",
+        "Simmer",
+        "Cumin",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Barbecue Pulled-Turkey Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-pulled-turkey-sandwiches-355752"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-ribs.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-ribs.json
new file mode 100644
index 000000000..b26b1c010
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-ribs.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.",
+        "In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.",
+        "Preheat grill for medium heat. Position grate four inches above heat source.",
+        "Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade."
+    ],
+    "ingredients": [
+        "4 pounds pork spareribs",
+        "1 cup brown sugar",
+        "1/4 cup ketchup",
+        "1/4 cup soy sauce",
+        "1/4 cup Worcestershire sauce",
+        "1/4 cup rum",
+        "1/2 cup chile sauce",
+        "2 cloves garlic, crushed",
+        "1 teaspoon dry mustard",
+        "1 dash ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Ribs",
+    "url": "http://allrecipes.com/recipe/22469/barbecue-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-sloppy-joes-with-shoestring-onions.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-sloppy-joes-with-shoestring-onions.json
new file mode 100644
index 000000000..0fd4e555b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-sloppy-joes-with-shoestring-onions.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil. Add the ground beef and cook, breaking up large chunks with tongs or a wooden spoon, until just browned, 6 to 8 minutes. Stir in the sloppy Joe starter. Transfer the insert to the slow-cooker base. Cover and cook on high for 2 hours according to the manufacturer\u2019s instructions.",
+        "During the last 15 minutes of cooking, preheat a griddle over medium heat. Spread both sides of each bread slice with butter. Working in batches, cook the bread, turning once, until golden brown on both sides, about 2 minutes total. Place 1 bread slice on each of 6 plates. Top with the sloppy Joe mixture, dividing evenly. Cover each with one of the remaining bread slices. Serve immediately with dill pickle spears and shoestring onions. Serves 6.",
+        "Williams-Sonoma Kitchen."
+    ],
+    "ingredients": [
+        "2 Tbs. vegetable oil",
+        "1 1/2 lb. ground beef",
+        "1 jar barbecue sloppy Joe starter",
+        "12 slices Texas toast or 1-inch-thick slices sandwich bread",
+        "6 Tbs. (3/4 stick) unsalted butter, at room temperature",
+        "Dill pickle spears for serving",
+        "Shoestring Onions for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Barbecue Sloppy Joes with Shoestring Onions",
+    "url": "http://www.williams-sonoma.com/recipe/barbecue-sloppy-joes-with-shoestring-onions.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-smoked-sausage-pizza.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-smoked-sausage-pizza.json
new file mode 100644
index 000000000..4c33a311a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-smoked-sausage-pizza.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F. Cut sausage on an angle in 1/4-inch slices. Place crusts on 2 baking sheets; spread 1/3 cup barbecue sauce on each crust.",
+        "Top each pizza with 1/2 each of sausage, red onion, pepper and mozzarella cheese.",
+        "Bake 20 minutes or until crust is crispy and cheese is lightly browned. Cut each pizza into 8 slices."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package Hillshire Farm\u00ae Beef Smoked Sausage",
+        "2 (14 ounce) packages 12-inch size Italian pizza crust",
+        "2/3 cup prepared barbecue sauce",
+        "1 cup thinly sliced red onion",
+        "1 green bell pepper, seeded, cut into thin strips",
+        "2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Smoked Sausage Pizza",
+    "url": "http://allrecipes.com/recipe/239101/barbecue-smoked-sausage-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-spice-brined-grilled-turkey.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-spice-brined-grilled-turkey.json
new file mode 100644
index 000000000..d0ed94f06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-spice-brined-grilled-turkey.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Mix paprika, savory, cumin, mustard powder, cayenne, and 1/4 cup brown sugar in a small bowl. Transfer 3 Tbsp. spice mixture to a medium bowl; mix in salt and remaining 3 Tbsp. brown sugar. Set remaining mixture aside for the next day. Cover turkey with dry brine, packing on until you've used it all. Chill on a rimmed baking sheet uncovered 8\u201312 hours.",
+        "Thoroughly rinse turkey to remove brine; pat dry. Rub with reserved spice mixture and let sit 2 hours to bring to room temperature.",
+        "Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and lightly oil grates. If using wood chips: Scatter over coals, if using a charcoal grill; place in a disposable foil pan and set over lit burner, if using a gas grill.",
+        "Place turkey, skin side up, over indirect heat, breast halves facing each other, with legs closest to direct heat. Place oven thermometer in center of indirect heat zone; cover. Grill 20 minutes, then rotate halves so neck end is closest to coals. Check temperature inside grill; thermometer should register 325\u00baF (open or close vents as needed). Continue to grill turkey, checking for doneness after 20 minutes, then again every 10 minutes, until an instant-read thermometer inserted into thickest part of breast registers 150\u00baF, about 1 hour total.",
+        "If desired, carefully move turkey over direct heat and turn skin side down. Grill to lightly char skin, about 2 minutes. Transfer to a platter and let rest at least 30 minutes before carving."
+    ],
+    "ingredients": [
+        "2 tablespoons hot smoked paprika",
+        "1 tablespoon dried savory",
+        "1 tablespoon ground cumin",
+        "1 tablespoon mustard powder",
+        "1 teaspoon cayenne pepper",
+        "1/4 cup (packed) plus 3 tablespoons light brown sugar",
+        "1/2 cup kosher salt",
+        "1 (12-14 pound) turkey, halved (backbone removed, breastbone split)",
+        "Vegetable oil (for grill)",
+        "A disposable foil pan and 1 cup wood chips soaked in water at least 1 hour (optional); oven thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Grill",
+        "Thanksgiving",
+        "Dinner",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher",
+        "turkey"
+    ],
+    "title": "Barbecue Spice-Brined Grilled Turkey",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-spice-brined-grilled-turkey"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-spiced-grilled-tenderloin-steaks-31.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-spiced-grilled-tenderloin-steaks-31.json
new file mode 100644
index 000000000..ea4dea5f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-spiced-grilled-tenderloin-steaks-31.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine first 5 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.)",
+        "Prepare barbecue (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot."
+    ],
+    "ingredients": [
+        "1 tablespoon brown sugar",
+        "1 tablespoon sweet paprika",
+        "1 teaspoon dry mustard",
+        "1 teaspoon ground allspice",
+        "1/4 teaspoon pepper",
+        "2 5- to 6-ounce 1-inch-thick tenderloin steaks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Fourth of July",
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Grill/Barbecue"
+    ],
+    "title": "Barbecue-Spiced Grilled Tenderloin Steaks",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-spiced-grilled-tenderloin-steaks-31"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-style-brisket.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-style-brisket.json
new file mode 100644
index 000000000..8183bfde0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-style-brisket.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a small bowl, stir together the sugar, vinegar, tomatoes and broth. Set aside.",
+        "Season the brisket generously with salt and pepper. In a large, heavy pot over medium-high heat, warm the oil. Add the brisket, fat side down, and cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate.",
+        "Pour off all but 2 Tbs. of the fat from the pot. Add the onions and saut\u00e9 over medium-high heat until softened, about 3 minutes. Add the garlic and saut\u00e9 for 1 minute. Stir in the allspice. Sprinkle the flour over the onion mixture, reduce the heat to medium and cook, stirring frequently, until blended, about 3 minutes. Pour in the reserved broth mixture and stir to combine. Bring to a boil and season with salt and pepper.",
+        "Preheat an oven to 300\u00b0F (150\u00b0C). Return the brisket to the pot, cover and cook in the oven until the brisket is very tender, 3 to 4 hours. Skim the fat from the surface of the cooking liquid.",
+        "Let the brisket cool in the cooking liquid then transfer the brisket to a cutting board and slice the brisket across the grain. Warm the cooking liquid over medium heat. Arrange the slices on a platter, top with the warm cooking liquid and onions and serve. Serves 6 to 8.",
+        "Adapted from Williams-Sonoma",
+        "One Pot of the Day",
+        ", by Kate McMillan (Weldon Owen, 2012)"
+    ],
+    "ingredients": [
+        "1/4 cup (2 oz./60 g) firmly packed dark brown sugar",
+        "1/4 cup (2 fl. oz./60 ml) cider vinegar",
+        "2 tomatoes, seeded and chopped",
+        "2 cups (16 fl. oz./500 ml) beef broth",
+        "3 lb. (1.5 kg) beef brisket",
+        "Salt and freshly ground pepper",
+        "2 Tbs. canola oil",
+        "2 yellow onions, thinly sliced",
+        "2 garlic cloves, minced",
+        "1/2 tsp. ground allspice",
+        "2 Tbs. all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Barbecue-Style Brisket",
+    "url": "http://www.williams-sonoma.com/recipe/barbecue-style-brisket.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-tofu-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-tofu-sandwiches.json
new file mode 100644
index 000000000..371b2a42b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-tofu-sandwiches.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Drain the tofu between paper towels until most of the water has been squeezed out.",
+        "Slice tofu into 1/4 inch thick slices.",
+        "Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.",
+        "Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package extra firm tofu",
+        "3 tablespoons vegetable oil",
+        "1 onion, thinly sliced",
+        "1 1/2 cups barbecue sauce",
+        "6 hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Tofu Sandwiches",
+    "url": "http://allrecipes.com/recipe/14047/barbecue-tofu-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-turkey-burgers-with-creamy-cole-slaw-holden-13254.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-turkey-burgers-with-creamy-cole-slaw-holden-13254.json
new file mode 100644
index 000000000..f75f0af53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-turkey-burgers-with-creamy-cole-slaw-holden-13254.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "In a small bowl stir together Worcestershire sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and pepper to taste until sauce is smooth. In a large bowl stir together turkey, onion, bread crumbs, and 1/4 cup sauce until combined well and form into six 3/4-inch-thick patties. Burgers may be prepared up to this point 1 day ahead and chilled, covered. Divide remaining sauce in half and put in separate bowls, half for brushing burgers on the grill and half for drizzling on cooked burgers. Chill sauce, covered.",
+        "In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard. Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well. Cole slaw may be made 4 hours ahead and chilled, covered.",
+        "Prepare grill.",
+        "Grill burgers on an oiled rack set 5 to 6 inches over glowing coals, brushing frequently with barbecue sauce, 6 minutes on each side, or until cooked through. Drizzle burgers with remaining barbecue sauce and serve with cole slaw in pita pockets."
+    ],
+    "ingredients": [
+        "1/4 cup Worcestershire sauce",
+        "1/4 cup ketchup",
+        "2 tablespoons soy sauce",
+        "2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt",
+        "1 teaspoon chili powder",
+        "1/4 teaspoon ground cumin",
+        "1/4 teaspoon Tabasco",
+        "2 pounds ground turkey",
+        "1 small onion, minced",
+        "1/2 cup fresh bread crumbs",
+        "1/3 cup mayonnaise",
+        "2 tablespoons cider vinegar",
+        "1 tablespoon sugar",
+        "1 teaspoon Dijon mustard",
+        "3 cups finely shredded cabbage",
+        "1 large carrot, shredded coarse",
+        "1 small red onion, sliced thin",
+        "six 6-inch pita loaves, split open to form pockets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "turkey",
+        "Backyard BBQ",
+        "Grill",
+        "Chill",
+        "Grill/Barbecue",
+        "Cabbage",
+        "Gourmet",
+        "Portland",
+        "Oregon"
+    ],
+    "title": "Barbecue Turkey Burgers with Creamy Cole Slaw Holden",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-turkey-burgers-with-creamy-cole-slaw-holden-13254"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-turkey-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-turkey-meatballs.json
new file mode 100644
index 000000000..f6570dc91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-turkey-meatballs.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.",
+        "Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.",
+        "Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs."
+    ],
+    "ingredients": [
+        "1 egg, lightly beaten",
+        "1 (5.3 ounce) container VOSKOS\u00ae Nonfat Honey Greek Yogurt",
+        "1 cup soft bread crumbs",
+        "2 tablespoons finely chopped onion",
+        "1 teaspoon Italian seasoning blend",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 1/2 pounds ground turkey",
+        "Pretzel sticks",
+        "Marmalade Barbecue Sauce:",
+        "1 cup bottled barbecue sauce",
+        "1/4 cup orange marmalade or apricot preserves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecue Turkey Meatballs",
+    "url": "http://allrecipes.com/recipe/237931/barbecue-turkey-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecue-turkey-sandwiches-231085.json b/serverless-fleets/data/input/inferencing/recipes/barbecue-turkey-sandwiches-231085.json
new file mode 100644
index 000000000..935c9a817
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecue-turkey-sandwiches-231085.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine first 3 ingredients in medium bowl. Let stand at room temperature until onion softens, tossing occasionally, about 2 hours; or cover and chill up to 1 day.",
+        "Combine turkey, barbecue sauce, and broth in medium nonstick skillet. Bring to simmer over medium heat. Reduce heat to low; simmer until heated through, stirring often, about 5 minutes.",
+        "Arrange bottoms of buns on plates. Spoon turkey mixture onto buns. Using tongs, pile pickled-onion mixture atop turkey. Cover with top halves of buns."
+    ],
+    "ingredients": [
+        "1 small red onion, thinly sliced",
+        "1 cup finely shredded red cabbage",
+        "1/4 cup red wine vinegar",
+        "1 pound thickly sliced cooked turkey meat, cut into matchstick-size strips",
+        "2/3 cup purchased barbecue sauce",
+        "1/4 cup homemade turkey broth or low-salt chicken broth",
+        "4 soft sandwich buns, halved, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Poultry",
+        "turkey",
+        "Vegetable",
+        "No-Cook",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Simmer"
+    ],
+    "title": "Barbecue Turkey Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecue-turkey-sandwiches-231085"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-cubes-or-hamburger.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-cubes-or-hamburger.json
new file mode 100644
index 000000000..8b8af169d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-cubes-or-hamburger.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large, heavy skillet, saute onions in butter or margarine over medium heat.  Add meat, and cook until browned.",
+        "Mix in mustard, Worcestershire sauce, vinegar, salt, pepper, and ketchup.  Reduce heat, cover, and simmer until sauce coats the meat. Serve hot."
+    ],
+    "ingredients": [
+        "1 onion, chopped",
+        "1 tablespoon butter",
+        "1 tablespoon prepared mustard",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon distilled white vinegar",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 cup ketchup",
+        "1 pound sirloin, cut into 1 inch cubes",
+        "7 ounces vermicelli pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Beef Cubes or Hamburger",
+    "url": "http://allrecipes.com/recipe/14617/barbecued-beef-cubes-or-hamburger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-liver.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-liver.json
new file mode 100644
index 000000000..3bd84e393
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-liver.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.",
+        "In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.",
+        "Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender."
+    ],
+    "ingredients": [
+        "3 tablespoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon pepper",
+        "1 pound beef liver, thinly sliced",
+        "1/3 cup water",
+        "1/4 cup ketchup",
+        "2 tablespoons brown sugar",
+        "1 tablespoon vinegar",
+        "1 tablespoon Worcestershire sauce",
+        "1 dash garlic powder",
+        "1 tablespoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Beef Liver",
+    "url": "http://allrecipes.com/recipe/68918/barbecued-beef-liver/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-ribs-10503.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-ribs-10503.json
new file mode 100644
index 000000000..2c33896a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-ribs-10503.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Prepare grill.",
+        "On a steamer rack set over simmering water steam beef ribs, covered, 20 minutes.",
+        "While ribs are steaming, in a small saucepan cook garlic in oil over moderately low heat, stirring, until golden. Stir in ketchup, Worcestershire sauce, and curry powder and simmer, stirring, until thickened slightly, about 1 minute.",
+        "Transfer ribs to a large plate and sprinkle with salt and pepper to taste. Grill ribs on a rack set 5 to 6 inches over glowing coals, meat sides down, until golden, 2 to 3 minutes. Grill ribs on edges until golden, about 2 minutes on each edge, and grill, bone sides down, until golden, about 3 minutes.",
+        "Brush ribs with barbecue sauce and grill, continuing to baste, until barely charred, about 1 minute on each side."
+    ],
+    "ingredients": [
+        "3 pounds beef ribs from the loin (about 7 meaty ribs)",
+        "1 large garlic clove, minced",
+        "1 tablespoon vegetable oil",
+        "1/3 cup ketchup",
+        "2 tablespoons Worcestershire sauce",
+        "1 teaspoon curry powder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Tomato",
+        "Steam",
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Beef Rib",
+        "Grill",
+        "Grill/Barbecue",
+        "Gourmet"
+    ],
+    "title": "Barbecued Beef Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-beef-ribs-10503"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-ribs-with-molasses-bourbon-sauce-108294.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-ribs-with-molasses-bourbon-sauce-108294.json
new file mode 100644
index 000000000..1a12a7221
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-ribs-with-molasses-bourbon-sauce-108294.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.",
+        "Heat oil in heavy large saucepan over medium-high heat. Add onion and saut\u00e9 until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.",
+        "Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.",
+        "Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250\u00b0F and 300\u00b0F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.",
+        "Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.",
+        "After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250\u00b0F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.",
+        "Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately."
+    ],
+    "ingredients": [
+        "1 1/2 cups water",
+        "1 12-ounce bottle pale ale",
+        "1/4 cup mild-flavored (light) molasses",
+        "5 fresh thyme sprigs",
+        "1 tablespoon sugar",
+        "1 tablespoon salt",
+        "1 bay leaf",
+        "1/2 teaspoon ground white pepper",
+        "16 beef short ribs or 8 whole beef ribs",
+        "1 tablespoon vegetable oil",
+        "1 small onion, finely chopped",
+        "1 cup red wine vinegar",
+        "2 cups ketchup",
+        "1/2 cup mild-flavored (light) molasses",
+        "1/4 cup water",
+        "1/2 cup bourbon",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon ground white pepper",
+        "Leaves from 5 fresh thyme sprigs",
+        "Charcoal chimney",
+        "45 charcoal briquettes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Beef",
+        "Backyard BBQ",
+        "Summer",
+        "Tailgating",
+        "Grill/Barbecue",
+        "Molasses"
+    ],
+    "title": "Barbecued Beef Ribs with Molasses-Bourbon Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-beef-ribs-with-molasses-bourbon-sauce-108294"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-sandwiches.json
new file mode 100644
index 000000000..6dd88c6ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef-sandwiches.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.",
+        "Cook over medium heat with lid slightly ajar for 3 hours.",
+        "Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "3 pounds beef chuck",
+        "2 onions, chopped",
+        "1 (28 ounce) can diced tomatoes with juice",
+        "1/2 cup distilled white vinegar",
+        "1/2 cup water",
+        "3 tablespoons sugar",
+        "1/3 (10 fluid ounce) bottle Worcestershire sauce",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Beef Sandwiches",
+    "url": "http://allrecipes.com/recipe/34696/barbecued-beef-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-beef.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef.json
new file mode 100644
index 000000000..5b140ec87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-beef.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.",
+        "Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.",
+        "Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour."
+    ],
+    "ingredients": [
+        "1 1/2 cups ketchup",
+        "1/4 cup packed brown sugar",
+        "1/4 cup red wine vinegar",
+        "2 tablespoons prepared Dijon-style mustard",
+        "2 tablespoons Worcestershire sauce",
+        "1 teaspoon liquid smoke flavoring",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon garlic powder",
+        "1 (4 pound) boneless chuck roast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Beef",
+    "url": "http://allrecipes.com/recipe/14646/barbecued-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-cheddar-burgers-103503.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-cheddar-burgers-103503.json
new file mode 100644
index 000000000..ef76984ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-cheddar-burgers-103503.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)",
+        "Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns."
+    ],
+    "ingredients": [
+        "3 1/2 pounds lean ground beef",
+        "1/2 cup purchased barbecue sauce",
+        "1 teaspoon garlic powder",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 cup grated cheddar cheese",
+        "12 sesame-seed hamburger buns, lightly toasted",
+        "Lettuce leaves",
+        "Sliced tomatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Cheese",
+        "Onion",
+        "Picnic",
+        "Summer",
+        "Tailgating",
+        "Grill/Barbecue"
+    ],
+    "title": "Barbecued Cheddar Burgers",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-cheddar-burgers-103503"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-chicken-and-chickpea-quesadillas-363314.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-chicken-and-chickpea-quesadillas-363314.json
new file mode 100644
index 000000000..7a0722ef7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-chicken-and-chickpea-quesadillas-363314.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat the oven to 200\u00b0F.",
+        "Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.",
+        "In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.",
+        "To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.",
+        "Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry. Cut the quesadillas into wedges and serve warm."
+    ],
+    "ingredients": [
+        "2 cups shredded cooked chicken",
+        "1/2 cup bottled barbecue sauce",
+        "Sea salt and freshly ground black pepper",
+        "1 15-ounce can chickpeas (about 2 cups), drained but not rinsed, 2 tablespoons liquid reserved",
+        "2 garlic cloves, minced",
+        "2 scallions, minced (white and green parts)",
+        "8 7-inch flour tortillas",
+        "1/2 cup fresh cilantro leaves",
+        "2 ounces smoked Gouda cheese, shredded (about 1/2 cup)",
+        "2 ounces Monterey Jack cheese, shredded (about 1/2 cup)",
+        "Olive oil for oiling the grill pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Chicken",
+        "Poultry",
+        "Appetizer",
+        "Super Bowl",
+        "Kid-Friendly",
+        "Graduation",
+        "Backyard BBQ",
+        "Lunch",
+        "Legume",
+        "Chickpea",
+        "Summer",
+        "Monterey Jack",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Barbecued Chicken and Chickpea Quesadillas",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-chicken-and-chickpea-quesadillas-363314"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-chicken-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-chicken-quesadillas.json
new file mode 100644
index 000000000..00d1d361d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-chicken-quesadillas.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a medium saucepan lightly salted water to a boil; add chicken breasts and reduce heat to medium-low. Cover and gently simmer until chicken is no longer pink in the center, 15 minutes. Drain.",
+        "Let chicken cool until it can be easily handled. Shred chicken with your hands; return to empty sauce pan. Stir barbeque sauce, parsley, and garlic into chicken.",
+        "Lay 4 tortillas on a baking sheet. Evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. Top each tortilla with 1/4 tomatoes and 1/4 Cheddar cheese. Place another tortilla atop each filled tortilla.",
+        "Bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. Cut into wedges to serve."
+    ],
+    "ingredients": [
+        "4 (5 ounce) skinless, boneless chicken breast halves",
+        "1/2 cup barbeque sauce",
+        "1/3 cup chopped fresh parsley",
+        "1/4 teaspoon garlic, finely minced",
+        "8 (9 inch) flour tortillas",
+        "2 small plum tomatoes, seeded and chopped",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Chicken Quesadillas",
+    "url": "http://allrecipes.com/recipe/221298/barbecued-chicken-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-chicken-with-vinegar-basting-sauce-771.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-chicken-with-vinegar-basting-sauce-771.json
new file mode 100644
index 000000000..0b2cecbb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-chicken-with-vinegar-basting-sauce-771.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Prepare barbecue (medium-high heat) or preheat broiler.",
+        "Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.",
+        "Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side.",
+        "Serve with remaining sauce."
+    ],
+    "ingredients": [
+        "1 1/4 cups cider vinegar",
+        "4 teaspoons chili powder",
+        "2 1/2 teaspoons salt",
+        "1 1/2 teaspoons sugar",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon dry mustard",
+        "1 teaspoon paprika",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon ground cumin",
+        "4 skinless boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Marinate",
+        "Low Carb",
+        "Kid-Friendly",
+        "Low Cal",
+        "Backyard BBQ",
+        "Vinegar",
+        "Grill",
+        "Grill/Barbecue",
+        "Houston",
+        "Texas"
+    ],
+    "title": "Barbecued Chicken with Vinegar Basting Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-chicken-with-vinegar-basting-sauce-771"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-chinese-chicken-lettuce-wraps-recipe.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-chinese-chicken-lettuce-wraps-recipe.json
new file mode 100644
index 000000000..f8d64049b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-chinese-chicken-lettuce-wraps-recipe.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.",
+        "Preheat a large skillet or wok to high.",
+        "Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over."
+    ],
+    "ingredients": [
+        "2 cups, 4 handfuls, fresh shiitake mushrooms",
+        "1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders",
+        "2 tablespoons light colored oil, such as vegetable oil or peanut oil",
+        "Coarse salt and coarse black pepper",
+        "3 cloves garlic, chopped",
+        "1 inch ginger root, finely chopped or grated, optional",
+        "1 orange, zested",
+        "1/2 red bell pepper, diced small",
+        "1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped",
+        "3 scallions, chopped",
+        "3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market",
+        "1/2 large head iceberg lettuce, core removed, head quartered",
+        "Wedges of navel orange -- platter garnish"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Chicken Recipes",
+        "Chicken",
+        "Easy Recipes",
+        "Poultry Recipes",
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Main Dish Recipes",
+        "Main Dish Recipes",
+        "Asian Appetizer",
+        "Asian",
+        "Wok Recipes",
+        "Chinese Recipes",
+        "Vegetable",
+        "Water Chestnut Recipes",
+        "Mushroom",
+        "Lettuce Recipes",
+        "Fruit",
+        "Orange Recipes",
+        "Nut Recipes"
+    ],
+    "title": "Barbecued Chinese Chicken Lettuce Wraps",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/barbecued-chinese-chicken-lettuce-wraps-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-korean-ribs.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-korean-ribs.json
new file mode 100644
index 000000000..013c24713
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-korean-ribs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise.  Place ribs in large plastic food storage bag.",
+        "Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs.  Press air out of bag; close top securely.  Turn bag over several times to coat all pieces.  Refrigerate 4 hours, turning bag over occasionally.",
+        "Remove ribs; discard marinade.",
+        "Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp.  Turn ribs over occasionally."
+    ],
+    "ingredients": [
+        "4 pounds beef short ribs, 2-1/2 inches long",
+        "2/3 cup Kikkoman Teriyaki Marinade & Sauce",
+        "1 tablespoon sesame seeds, toasted",
+        "1 teaspoon sugar",
+        "2 teaspoons hot pepper sauce",
+        "2 large cloves garlic, pressed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Korean Ribs",
+    "url": "http://allrecipes.com/recipe/86411/barbecued-korean-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-meatballs.json
new file mode 100644
index 000000000..c1f81d940
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-meatballs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.",
+        "Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F297544.jpg",
+    "ingredients": [
+        "2 pounds ground beef",
+        "1\u2009\u00bd cups fresh bread crumbs",
+        "\u00bc cup chopped onion",
+        "\u00bd cup milk",
+        "1\u2009\u00bd teaspoons salt",
+        "2  eggs",
+        "1 (18 ounce) bottle barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Meatballs",
+    "url": "http://allrecipes.com/recipe/16163/barbecued-meatballs/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-chops.json
new file mode 100644
index 000000000..66498fba3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-chops.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a skillet, heat a small amount of oil and brown both sides of the pork chops.",
+        "In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.",
+        "Bake in oven for 90 minutes. Turn chops once during baking."
+    ],
+    "ingredients": [
+        "8 lean pork chops",
+        "1/2 cup ketchup",
+        "1 teaspoon salt",
+        "1 teaspoon celery seed",
+        "1/2 teaspoon ground nutmeg",
+        "1/3 cup distilled white vinegar",
+        "1 cup water",
+        "1 bay leaf"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Pork Chops",
+    "url": "http://allrecipes.com/recipe/21162/barbecued-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-fried-rice-101080.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-fried-rice-101080.json
new file mode 100644
index 000000000..6297cce22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-fried-rice-101080.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients. Add pork to barbecue sauce, turning it to coat.",
+        "In a small baking pan lined with foil roast pork 25 minutes, or until a meat thermometer inserted at least 2 inches into pork registers 155\u00b0F. Cool pork completely. Pork may be roasted 2 days ahead and chilled in a sealable plastic bag.",
+        "Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares. Cut leeks crosswise into thin slices and in a bowl soak in water to cover, separating slices into rings and agitating occasionally to dislodge any grit, 5 minutes. Lift leeks from water and drain in a colander. Trim snow peas and halve diagonally.",
+        "In a small bowl stir together seasoning liquid ingredients.",
+        "Spread rice in a shallow baking pan and separate grains with a fork.",
+        "In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry leeks and gingerroot 1 1/2 minutes, or until leeks begin to soften. Add snow peas and toss to coat. Add rice wine or sake and stir-fry until snow peas are crisp-tender. Add rice and pork and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly."
+    ],
+    "ingredients": [
+        "a 1-pound piece center-cut boneless pork loin",
+        "1/4 cup hoisin sauce",
+        "1 tablespoon soy sauce",
+        "1 tablespoon minced garlic",
+        "1 1/2 teaspoons ketchup",
+        "1/4 teaspoon Chinese five-spice powder",
+        "4 medium leeks (white and pale green parts only)",
+        "1/2 pound snow peas",
+        "3 1/2 tablespoons soy sauce",
+        "1 tablespoon chicken broth",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "5 cups chilledChinese-style white or brown rice",
+        "1 1/2 tablespoons corn or safflower oil",
+        "1 tablespoon minced peeled fresh gingerroot",
+        "1 1/2 tablespoons Chinese rice wine or sake"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Pork",
+        "Rice",
+        "Side",
+        "Stir-Fry",
+        "Spring",
+        "Soy Sauce",
+        "Sugar Snap Pea",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Barbecued Pork Fried Rice",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-pork-fried-rice-101080"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-kebabs.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-kebabs.json
new file mode 100644
index 000000000..f1b3563e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-kebabs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup soy sauce",
+        "1 onion, diced",
+        "5 cloves garlic, chopped",
+        "1 teaspoon ground black pepper",
+        "1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes",
+        "10 bamboo skewers, soaked in water for 30 minutes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Pork Kebabs",
+    "url": "http://allrecipes.com/recipe/212915/barbecued-pork-kebabs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-sandwiches-with-pickled-red-onion-238800.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-sandwiches-with-pickled-red-onion-238800.json
new file mode 100644
index 000000000..48bcfc67a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-pork-sandwiches-with-pickled-red-onion-238800.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.",
+        "Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.",
+        "Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.",
+        "Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145\u00b0F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.",
+        "Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately."
+    ],
+    "ingredients": [
+        "1 red onion, halved, thinly sliced",
+        "1 1/2 cups boiling water",
+        "1 cup plus 2 tablespoons orange juice",
+        "6 tablespoons distilled white vinegar",
+        "1/2 teaspoon (scant) salt",
+        "1 garlic clove, peeled",
+        "1/2 teaspoon smoked salt or coarse kosher salt",
+        "3 tablespoons purchased tomato-based barbecue sauce",
+        "2 tablespoons orange juice",
+        "2 tablespoons fresh lime juice",
+        "1/2 cup olive oil",
+        "1 tablespoon coarsely ground black pepper",
+        "1 tablespoon smoked Spanish paprika (Piment\u00f3n de La Vera)*",
+        "1 teaspoon smoked salt or coarse kosher salt",
+        "2 (1-pound) pork tenderloins",
+        "Nonstick vegetable oil spray",
+        "6 large onion rolls, split, toasted",
+        "*Available at some supermarkets and specialty foods stores, and from tienda.com."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Citrus",
+        "Fruit",
+        "Onion",
+        "Pork",
+        "Fourth of July",
+        "Backyard BBQ",
+        "Lunch",
+        "Meat",
+        "Pork Tenderloin",
+        "Summer",
+        "Tailgating",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Barbecued Pork Sandwiches with Pickled Red Onion",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-pork-sandwiches-with-pickled-red-onion-238800"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-pulled-pork-with-sweet-so.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-pulled-pork-with-sweet-so.json
new file mode 100644
index 000000000..2a8a33f21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-pulled-pork-with-sweet-so.json
@@ -0,0 +1,60 @@
+{
+    "directions": [
+        "To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.",
+        "To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.",
+        "Place pork rub in a large casserole dish.",
+        "Using a fork, pierce the pork several times all over.",
+        "Rub the spice blend into the pork, covering all surfaces.",
+        "Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.",
+        "At cooking time, unwrap the pork and place in a slow-cooker.",
+        "Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.",
+        "Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.",
+        "Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.",
+        "Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.",
+        "Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.",
+        "Stir well and add more of the braising liquid if you prefer a thinner sauce.",
+        "Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.",
+        "Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.",
+        "For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.",
+        "Add cabbage, carrots, cucumber and parsley, mixing well.",
+        "Allow to sit, loosely covered with plastic, for about 30 minutes.",
+        "Toss once before serving, adjusting seasonings, if desired."
+    ],
+    "ingredients": [
+        "8 Ball Park\u00ae Hamburger Buns",
+        "1 (3 pound) boneless pork butt roast, trimmed and quartered",
+        "Pork Rub:",
+        "1/2 cup packed light brown sugar",
+        "1/2 cup sweet paprika",
+        "1 tablespoon garlic granules",
+        "1 tablespoon ground cumin",
+        "1 teaspoon ground cayenne",
+        "1/2 teaspoon ground ginger",
+        "1 teaspoon kosher salt",
+        "1/2 teaspoon ground black pepper",
+        "BBQ Sauce:",
+        "2 cups ketchup",
+        "1/2 cup brown sugar",
+        "3/4 cup apple cider vinegar",
+        "2 tablespoons plain mustard",
+        "1 tablespoon honey",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon liquid smoke flavoring",
+        "1/4 cup pork rub",
+        "Sweet & Sour Slaw:",
+        "3/4 cup white balsamic vinegar",
+        "2 tablespoons olive oil",
+        "2 tablespoons brown sugar",
+        "2 teaspoons garlic granules",
+        "Kosher salt and ground black pepper, to taste",
+        "1 1/2 cups shredded red cabbage",
+        "1 1/2 cups shredded carrots",
+        "1 cup seeded, peeled, chopped cucumber",
+        "1/2 cup finely chopped Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Pulled Pork with Sweet & Sour Slaw",
+    "url": "http://allrecipes.com/recipe/256914/barbecued-pulled-pork-with-sweet-so/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-rack-of-lamb-with-tomato-mint-dressing-108295.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-rack-of-lamb-with-tomato-mint-dressing-108295.json
new file mode 100644
index 000000000..b3544256a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-rack-of-lamb-with-tomato-mint-dressing-108295.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13x9x2-inch glass baking dish. Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl. Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally.",
+        "Prepare barbecue (medium-high heat). Mix tomatoes into reserved dressing in bowl. Grill lamb until cooked to desired doneness, turning occasionally, about 10 minutes for medium-rare. Transfer lamb chops to platter; spoon tomato-mint dressing over and serve."
+    ],
+    "ingredients": [
+        "16 whole cloves",
+        "2 well-trimmed 8-rib racks of lamb, each about 1 1/4 pounds, each cut into 4 double chops",
+        "2/3 cup olive oil",
+        "1/2 cup chopped fresh mint leaves",
+        "1/4 cup white wine vinegar",
+        "1 tablespoon whole grain Dijon mustard",
+        "2 plum tomatoes, seeded, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Tomato",
+        "Mint",
+        "Summer",
+        "Grill/Barbecue"
+    ],
+    "title": "Barbecued Rack of Lamb with Tomato-Mint Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-rack-of-lamb-with-tomato-mint-dressing-108295"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-ribs-with-corn-and-black-eyed-pea-salad-106958.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-ribs-with-corn-and-black-eyed-pea-salad-106958.json
new file mode 100644
index 000000000..a010db613
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-ribs-with-corn-and-black-eyed-pea-salad-106958.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalape\u00f1o in medium bowl. Season to taste with salt and pepper.",
+        "Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad."
+    ],
+    "ingredients": [
+        "2 cups purchased fresh tomato salsa",
+        "1 cup corn kernels, cooked",
+        "1 cup well-drained canned black-eyed peas",
+        "1 small green bell pepper, chopped",
+        "1/4 cup chopped fresh cilantro",
+        "1 small jalape\u00f1o chili, seeded and finely chopped (about 2 tablespoons)",
+        "4 pounds purchased fully cooked baby back pork ribs with barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Vegetable",
+        "Quick & Easy",
+        "High Fiber",
+        "Pork Rib",
+        "Corn",
+        "Summer",
+        "Grill/Barbecue",
+        "Jalape\u00f1o",
+        "Cilantro"
+    ],
+    "title": "Barbecued Ribs with Corn and Black-Eyed-Pea Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-ribs-with-corn-and-black-eyed-pea-salad-106958"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-shredded-beef.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-shredded-beef.json
new file mode 100644
index 000000000..ad27c2cc4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-shredded-beef.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees (135 degrees C).",
+        "Place roast in a large roasting pan and scatter chopped onions over.",
+        "In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef.",
+        "Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.",
+        "When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well."
+    ],
+    "ingredients": [
+        "3 pounds beef roast",
+        "2 onions, chopped",
+        "2 (12 fluid ounce) cans or bottles beer",
+        "6 teaspoons Worcestershire sauce",
+        "2 teaspoons liquid smoke flavoring",
+        "2 teaspoons garlic powder",
+        "2 teaspoons ground black pepper",
+        "salt to taste",
+        "1 (18 ounce) bottle barbecue sauce",
+        "2 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Shredded Beef",
+    "url": "http://allrecipes.com/recipe/14667/barbecued-shredded-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-shrimp-101559.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-shrimp-101559.json
new file mode 100644
index 000000000..36af8efe0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-shrimp-101559.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Insert a 10-inch bamboo skewer at the tail end of each shrimp and thread the shrimp onto it. Brush the shrimp with the barbecue sauce and arrange them on a large platter. Just before grilling brush the shrimp again with the sauce, grill them on a rack set over glowing coals for 1 minute on each side, or until they are pink and springy to the touch, and serve them warm or at room temperature."
+    ],
+    "ingredients": [
+        "3 pounds (about 45) large shrimp, shelled, leaving the tails intact, butterflied, and deveined",
+        "2 cups Spicy Tomato Barbecue Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Shellfish",
+        "Cocktail Party",
+        "Backyard BBQ",
+        "Shrimp",
+        "Summer",
+        "Grill/Barbecue",
+        "Gourmet"
+    ],
+    "title": "Barbecued Shrimp",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-shrimp-101559"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-shrimp.json
new file mode 100644
index 000000000..ad681519d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-shrimp.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Heat butter and oil in a large saucepan. Add Worcestershire sauce, black pepper, lemons, hot sauce, Italian seasoning, garlic, paprika and salt to the saucepan. Mix well and simmer 5 to 7 minutes.",
+        "Divide shrimp between two Dutch ovens. Pour 1/2 of the sauce into one Dutch oven and 1/2 of the sauce into the other. Heat the sauce in both Dutch ovens to a simmer and cook the shrimp for 6 to 8 minutes; until the shrimp begin to turn pink.",
+        "When the shrimp have begun to turn pink pour the shrimp and sauce from both Dutch ovens into a large baking pan (or two pans depending on how much sauce you have). Bake the shrimp for 10 minutes, stirring once."
+    ],
+    "ingredients": [
+        "2 cups butter",
+        "2 cups olive oil",
+        "3/4 cup Worcestershire sauce",
+        "6 tablespoons ground black pepper",
+        "4 lemons, sliced",
+        "1/2 teaspoon hot pepper sauce",
+        "1 teaspoon Italian seasoning",
+        "3 cloves garlic, minced",
+        "1 teaspoon paprika",
+        "4 teaspoons salt",
+        "8 pounds large shrimp - peeled and deveined"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Shrimp",
+    "url": "http://allrecipes.com/recipe/12853/barbecued-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-spam-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-spam-sandwiches.json
new file mode 100644
index 000000000..5970e1b1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-spam-sandwiches.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Slice the lunch meat into thin slices. Combine the sliced lunch meat and barbeque sauce in a large skillet over medium heat. Cook until heated through. Spoon meat and sauce onto the bottom halves of the toasted bread. Top with coleslaw, and then the other half of the pieces of bread."
+    ],
+    "ingredients": [
+        "1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)",
+        "1 1/2 cups barbeque sauce",
+        "1 cup prepared coleslaw",
+        "1 loaf French bread, cut into 4 pieces, split and toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Spam Sandwiches",
+    "url": "http://allrecipes.com/recipe/52413/barbecued-spam-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-spareribs.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-spareribs.json
new file mode 100644
index 000000000..94d1f505c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-spareribs.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Season the spareribs with the salt and pepper. Pour the water into the bottom of a large baking dish and lay the spareribs in the dish; cover with aluminum foil.",
+        "Bake in the preheated oven for 30 minutes; pour about half the chili sauce over the meat, cover, and return to oven. Brush the ribs with more chili sauce every 5 minutes, and continue cooking until the meat pulls away easily from the bone, about 30 minutes more. Serve hot or cold."
+    ],
+    "ingredients": [
+        "1 (4 pound) package pork spareribs, rinsed and patted dry",
+        "salt and ground black pepper to taste",
+        "1 cup water",
+        "1 cup sweet chili sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbecued Spareribs",
+    "url": "http://allrecipes.com/recipe/212914/barbecued-spareribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-texas-beef-brisket-101806.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-texas-beef-brisket-101806.json
new file mode 100644
index 000000000..666250015
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-texas-beef-brisket-101806.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Mix first 5 ingredients in small bowl to blend.",
+        "Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.",
+        "Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.",
+        "Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200\u00b0F. to 225\u00b0F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.",
+        "Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185\u00b0F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200\u00b0F. to 225\u00b0F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350\u00b0F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.",
+        "Thinly slice brisket across grain. Serve, passing sauce separately."
+    ],
+    "ingredients": [
+        "1/2 cup paprika",
+        "3 tablespoons ground black pepper",
+        "3 tablespoons coarse salt",
+        "3 tablespoons sugar",
+        "2 tablespoons chili powder",
+        "1 7 1/2- to 8-pound untrimmed whole beef brisket",
+        "12 ounces beer",
+        "1/2 cup cider vinegar",
+        "1/2 cup water",
+        "1/4 cup vegetable oil",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons minced jalape\u00f1o chilies",
+        "5 pounds (about) 100% natural lump charcoal",
+        "4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes",
+        "1 cup purchased barbecue sauce (such as Bull's-Eye)",
+        "1 tablespoon chili powder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Summer",
+        "Chill",
+        "Grill/Barbecue"
+    ],
+    "title": "Barbecued Texas Beef Brisket",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-texas-beef-brisket-101806"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbecued-turkey-with-maple-mustard-glaze-4366.json b/serverless-fleets/data/input/inferencing/recipes/barbecued-turkey-with-maple-mustard-glaze-4366.json
new file mode 100644
index 000000000..8bc90a4b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbecued-turkey-with-maple-mustard-glaze-4366.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.",
+        "Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.",
+        "If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.",
+        "If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.",
+        "Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160\u00b0F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.",
+        "Bring all ingredients to simmer in heavy medium saucepan.",
+        "Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180\u00b0F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes."
+    ],
+    "ingredients": [
+        "6 quarts water",
+        "2 large onions, quartered",
+        "1 cup coarse salt",
+        "1 cup chopped fresh ginger",
+        "3/4 cup (packed) golden brown sugar",
+        "4 large bay leaves",
+        "4 whole star anise",
+        "12 whole black peppercorns, crushed",
+        "1 13- to 14-pound turkey, giblets discarded",
+        "4 cups hickory smoke chips, soaked in water 30 minutes, drained",
+        "Disposable 9x6 1/4x1-inch aluminum broiler pans",
+        "2 large oranges, cut into wedges",
+        "1/4 cup olive oil",
+        "2 tablespoons oriental sesame oil",
+        "3/4 cup pure maple syrup",
+        "1/2 cup dry white wine",
+        "1/3 cup Dijon mustard",
+        "2 tablespoons (1/4 stick) butter",
+        "Serve accompanied by Winter Fruit Chutney"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Herb",
+        "Mustard",
+        "Onion",
+        "turkey",
+        "Thanksgiving",
+        "Fall",
+        "Brine",
+        "Grill/Barbecue"
+    ],
+    "title": "Barbecued Turkey with Maple-Mustard Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/barbecued-turkey-with-maple-mustard-glaze-4366"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-bacon-chicken-bake.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-bacon-chicken-bake.json
new file mode 100644
index 000000000..1018742dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-bacon-chicken-bake.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.",
+        "Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "8 slices bacon",
+        "4 skinless, boneless chicken breast halves",
+        "3/4 cup barbeque sauce (such as Cattlemen's\u00ae or Jack Daniel's\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Bacon Chicken Bake",
+    "url": "http://allrecipes.com/recipe/230665/barbeque-bacon-chicken-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-bacon-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-bacon-quesadillas.json
new file mode 100644
index 000000000..58ea82e56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-bacon-quesadillas.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat 1 tablespoon olive oil over medium heat in a large skillet.  Add onion; cook and stir onions until softened about 5 minutes.  Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp.  Remove from skillet.",
+        "Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.",
+        "Heat 1 teaspoon olive oil over medium heat in a large skillet.  Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes.  Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more.  Remove to a paper towel lined plate to cool.  Repeat with remaining six tortillas.  Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1/2 large yellow onion, sliced thin",
+        "6 slices bacon, diced",
+        "1 tablespoon brown sugar",
+        "8 (10 inch) flour tortillas",
+        "1 cup spicy barbeque sauce",
+        "1/4 cup chopped fresh cilantro",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Bacon Quesadillas",
+    "url": "http://allrecipes.com/recipe/175798/barbeque-bacon-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-beef-bake.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-beef-bake.json
new file mode 100644
index 000000000..da74506d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-beef-bake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and Cheddar cheese into the ground beef. Pour the mixture into a 9x13-inch dish.",
+        "Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.",
+        "Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "3/4 cup chopped onion",
+        "1 cup barbeque sauce",
+        "2 cups shredded Cheddar cheese",
+        "2 cups baking mix (such as Bisquick \u00ae)",
+        "2 eggs",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Beef Bake",
+    "url": "http://allrecipes.com/recipe/206339/barbeque-beef-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-beef-casserole.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-beef-casserole.json
new file mode 100644
index 000000000..061c83363
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-beef-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.",
+        "Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.",
+        "Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean."
+    ],
+    "ingredients": [
+        "2 pounds ground beef",
+        "1 large onion, diced",
+        "1 green bell pepper, seeded and diced",
+        "1 (10 ounce) can whole kernel corn, drained",
+        "1/2 cup barbeque sauce",
+        "1 (14.5 ounce) can diced tomatoes, drained",
+        "3 (8.5 ounce) packages corn bread mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Beef Casserole",
+    "url": "http://allrecipes.com/recipe/83823/barbeque-beef-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-chicken-grilled-pizza.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-chicken-grilled-pizza.json
new file mode 100644
index 000000000..5b5ff271a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-chicken-grilled-pizza.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.",
+        "Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil.",
+        "Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.",
+        "Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes.",
+        "Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "1 cup chopped cooked chicken",
+        "1/2 cup barbeque sauce, divided",
+        "1 (13.8 ounce) package refrigerated pizza dough",
+        "2 tablespoons olive oil, or as needed",
+        "1 cup shredded Colby-Monterey Jack cheese",
+        "1 cup diced tomatoes, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Chicken Grilled Pizza",
+    "url": "http://allrecipes.com/recipe/237813/barbeque-chicken-grilled-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-chicken-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-chicken-pasta-salad.json
new file mode 100644
index 000000000..2e8d462e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-chicken-pasta-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place the chicken breasts into a saucepan over medium-low heat, and pour in 1 cup of barbeque sauce. Simmer the chicken until the meat is no longer pink inside, about 15 minutes. Allow to cool, and dice chicken meat.",
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Rinse pasta with cold water until chilled, and drain again thoroughly.",
+        "In a large salad bowl, whisk 1 cup of barbeque sauce with mayonnaise until thoroughly combined. Mix in the cumin, then stir in cooked chicken. Place cooked pasta, jicama, red and orange bell peppers, corn, cilantro, black beans, jalapeno peppers, and red onion into the salad bowl, and gently fold to combine with the dressing. Serve warm or chilled."
+    ],
+    "ingredients": [
+        "3 skinless, boneless chicken breast halves",
+        "1 cup barbeque sauce",
+        "1 (16 ounce) package small whole-wheat pasta shells",
+        "1 cup barbeque sauce",
+        "1 cup mayonnaise",
+        "1 teaspoon ground cumin",
+        "1 cup jicama, peeled and diced",
+        "2 red bell peppers, seeded and diced",
+        "2 orange bell peppers, seeded and diced",
+        "2 (15.25 ounce) cans whole kernel corn, drained",
+        "3/4 cup minced fresh cilantro",
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "2 jalapeno peppers, seeded and chopped (wear gloves) (optional)",
+        "1 red onion, chopped (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Chicken Pasta Salad",
+    "url": "http://allrecipes.com/recipe/218511/barbeque-chicken-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-chicken.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-chicken.json
new file mode 100644
index 000000000..95bcdeff5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.",
+        "Preheat an outdoor grill for high heat, and lightly oil grate.",
+        "On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade."
+    ],
+    "ingredients": [
+        "1 cup lemon juice",
+        "1/4 cup vegetable oil",
+        "1/4 cup vinegar",
+        "1 tablespoon dried oregano",
+        "2 teaspoons garlic powder",
+        "1 whole chicken, cut into pieces",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Chicken",
+    "url": "http://allrecipes.com/recipe/34957/barbeque-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-halibut-steaks.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-halibut-steaks.json
new file mode 100644
index 000000000..3dbb80676
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-halibut-steaks.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat grill for medium-high heat.",
+        "Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.",
+        "Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "2 tablespoons brown sugar",
+        "2 cloves garlic, minced",
+        "1 tablespoon lemon juice",
+        "2 teaspoons soy sauce",
+        "1/2 teaspoon ground black pepper",
+        "1 (1 pound) halibut steak"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Halibut Steaks",
+    "url": "http://allrecipes.com/recipe/12837/barbeque-halibut-steaks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-ham.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-ham.json
new file mode 100644
index 000000000..3f5d49284
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-ham.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a skillet with a small amount of oil, fry onions until brown.  In a bowl blend together ketchup, water, vinegar, mustard, brown sugar and Worcestershire sauce.  Combine this mixture in skillet with onions and ham and simmer until hot, about 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons chopped onions",
+        "1/2 cup ketchup",
+        "1/4 cup water",
+        "1/4 cup vinegar",
+        "1/4 cup prepared mustard",
+        "3 tablespoons brown sugar",
+        "1 tablespoon Worcestershire sauce",
+        "1 pound cooked ham, thinly sliced and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Ham",
+    "url": "http://allrecipes.com/recipe/21563/barbeque-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-hot-dog-sushi-roll.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-hot-dog-sushi-roll.json
new file mode 100644
index 000000000..74b603161
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-hot-dog-sushi-roll.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring 1 cup water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand, covered, until water is absorbed, about 10 minutes. Stir vinegar into rice. Measure out 1/3 cup for sushi roll and refrigerate until cool, about 30 minutes.",
+        "Bring a small pot of water to a boil. Reduce heat; add hot dog. Simmer until heated through, about 5 minutes.",
+        "Lay a large piece of plastic wrap on a flat work surface. Place a cup of warm water nearby. Place nori 2 inches from the edge closest to you. With wet fingers, spread cold rice in an even layer over the nori. Place hot dog 1 inch from the bottom edge of rice and nori. Lay onion in a row beside the hot dog. Spread 2 tablespoons barbeque sauce on top of the hot dog. Sprinkle 2 tablespoons Cheddar cheese on top.",
+        "Grab the edge of the plastic wrap closest to you and lift the nori gently. Fold over, enclosing the filling, and tightly roll the sushi into a thick cylinder by pulling on the plastic wrap. Remove plastic wrap. Dip your fingers in warm water and lightly pat the edge of the nori to seal shut.",
+        "Cut sushi roll into 6 equal slices with a sharp knife. Transfer slices to a serving dish. Top with remaining 2 tablespoons barbeque sauce and 2 tablespoons Cheddar cheese. Sprinkle with French-fried onions."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1 cup short-grain sushi rice",
+        "1 tablespoon rice vinegar",
+        "1 all-beef hot dog",
+        "1 sheet nori (dry seaweed)",
+        "1 tablespoon diced red onion",
+        "1/4 cup barbeque sauce, divided",
+        "1/4 cup shredded Cheddar cheese, divided",
+        "2 tablespoons French-fried onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Hot Dog Sushi Roll",
+    "url": "http://allrecipes.com/recipe/246091/barbeque-hot-dog-sushi-roll/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-macaroni-salad.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-macaroni-salad.json
new file mode 100644
index 000000000..14f55b924
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-macaroni-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. Put macaroni in a serving bowl, and mix in the marinara sauce, celery, relish, olives, onion, mayonnaise and chili powder. Cover and chill for at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package elbow macaroni",
+        "1 (15 ounce) can marinara sauce",
+        "1 1/2 cups chopped celery",
+        "1 cup sweet pickle relish",
+        "1 (4 ounce) can sliced black olives",
+        "1 small red onion, chopped",
+        "1 1/2 cups mayonnaise",
+        "1 teaspoon chili powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Macaroni Salad",
+    "url": "http://allrecipes.com/recipe/56247/barbeque-macaroni-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-pork-two-ways.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-pork-two-ways.json
new file mode 100644
index 000000000..2305e1ce6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-pork-two-ways.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.",
+        "In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.",
+        "OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well.  Bring to a boil, reduce heat, and cover.  Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F380148.jpg",
+    "ingredients": [
+        "2\u2009\u00bd pounds pork shoulder",
+        "\u00bd cup chopped onion",
+        "1 clove garlic, minced",
+        "\u00bc cup brown sugar",
+        "1 teaspoon dry mustard",
+        "\u00bd teaspoon salt",
+        "\u00bc teaspoon ground black pepper",
+        "2 cups ketchup",
+        "\u00bc cup Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Pork Two Ways",
+    "url": "http://allrecipes.com/recipe/21509/barbeque-pork-two-ways/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-potato-salad.json
new file mode 100644
index 000000000..6a0ca2d17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-potato-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.",
+        "Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired."
+    ],
+    "ingredients": [
+        "5 pounds unpeeled potatoes, cubed",
+        "1 small red onion, diced",
+        "6 hard-cooked eggs, peeled and finely diced",
+        "1 1/2 cups mayonnaise",
+        "1/2 cup barbeque sauce",
+        "1/2 teaspoon garlic powder",
+        "salt and ground black pepper to taste",
+        "1 teaspoon paprika (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Potato Salad",
+    "url": "http://allrecipes.com/recipe/143446/barbeque-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-ranch-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-ranch-meatloaf.json
new file mode 100644
index 000000000..b7cdd10a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-ranch-meatloaf.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix sausage and ground sirloin in a large bowl until thoroughly combined; add eggs, bread crumbs, onion, and ranch dressing; mix well. Form into a loaf and place into the center of a 9x13-inch baking dish.",
+        "Arrange fingerling potatoes and baby carrots around meatloaf and cover dish with foil.",
+        "Bake in the preheated oven for 1 hour; remove foil and brush meatloaf with barbeque sauce. Bake uncovered until an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), about 30 more minutes. Let meatloaf rest 5 to 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "1 1/2 pounds bulk pork sausage",
+        "1 pound ground beef sirloin",
+        "2 eggs, beaten",
+        "1 cup dry bread crumbs",
+        "1/2 cup finely chopped onion",
+        "1/2 cup reduced-fat ranch dressing",
+        "1 pound fingerling potatoes",
+        "1 (16 ounce) package baby carrots",
+        "1/4 cup barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Ranch Meatloaf",
+    "url": "http://allrecipes.com/recipe/231100/barbeque-ranch-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-rib-brine.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-rib-brine.json
new file mode 100644
index 000000000..ac211e2f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-rib-brine.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Put water into a large pot; add brown sugar, pork seasoning, garlic powder, onion powder, and curing salt. Bring the mixture to a boil, reduce heat to low, and cook and stir until the seasonings are completely dissolved, 20 to 30 minutes.",
+        "Cool brine completely before adding meat."
+    ],
+    "ingredients": [
+        "2 gallons water",
+        "2 cups brown sugar",
+        "1 cup pork seasoning (such as Fraboni's\u00ae Porketta\u00ae)",
+        "1 cup garlic powder",
+        "1 cup onion powder",
+        "4 ounces pink speed-cure salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Rib Brine",
+    "url": "http://allrecipes.com/recipe/241485/barbeque-rib-brine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-roasted-salmon.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-roasted-salmon.json
new file mode 100644
index 000000000..5945a38e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-roasted-salmon.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place salmon in a resealable bag and add lemon juice; marinate in the refrigerator for at least 1 hour.",
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil and spray foil with cooking spray.",
+        "Blend brown sugar, chili powder, lemon zest, oil, cumin, cinnamon, and salt together in a blender until brown sugar mixture is smooth.",
+        "Remove salmon from bag and discard bag and lemon juice. Spread brown sugar mixture over salmon and place in the prepared baking dish.",
+        "Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "3 (6 ounce) salmon fillets",
+        "1/4 cup lemon juice",
+        "cooking spray",
+        "1/4 cup brown sugar",
+        "2 tablespoons chili powder",
+        "4 teaspoons lemon zest",
+        "1 tablespoon vegetable oil",
+        "1 1/2 teaspoons ground cumin",
+        "1 1/4 teaspoons ground cinnamon",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Roasted Salmon",
+    "url": "http://allrecipes.com/recipe/240921/barbeque-roasted-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-for-meat-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-for-meat-sandwiches.json
new file mode 100644
index 000000000..b51a4ffc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-for-meat-sandwiches.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir ketchup, brown sugar, Worcestershire sauce, honey, butter, mustard, lemon juice, chili powder, and garlic powder together in a saucepan over medium heat; simmer until hot, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 cup ketchup",
+        "2 tablespoons brown sugar",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons honey",
+        "1 tablespoon butter",
+        "1 tablespoon prepared mustard",
+        "1 tablespoon lemon juice",
+        "1 1/2 teaspoons chili powder",
+        "1/4 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Sauce for Meat Sandwiches",
+    "url": "http://allrecipes.com/recipe/221220/barbeque-sauce-for-meat-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-i.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-i.json
new file mode 100644
index 000000000..3ee2aff6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool."
+    ],
+    "ingredients": [
+        "6 tablespoons lemon juice",
+        "1/2 cup cider vinegar",
+        "1 tablespoon brown sugar",
+        "1/4 cup Worcestershire sauce",
+        "1 cup ketchup",
+        "1/2 teaspoon mustard powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Sauce I",
+    "url": "http://allrecipes.com/recipe/16324/barbeque-sauce-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-ii.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-ii.json
new file mode 100644
index 000000000..d240c58d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, mix together barbeque sauce, lemon juice, brown sugar, Worcestershire sauce, steak sauce, and onion flakes. Pour in the cola, and stir until blended."
+    ],
+    "ingredients": [
+        "2 (18 ounce) bottles honey barbeque sauce",
+        "1/4 cup lemon juice",
+        "1 cup brown sugar",
+        "1/4 cup Worcestershire sauce",
+        "1/2 cup steak sauce",
+        "2 tablespoons dried onion flakes",
+        "1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Sauce II",
+    "url": "http://allrecipes.com/recipe/19831/barbeque-sauce-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-iii.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-iii.json
new file mode 100644
index 000000000..20376840c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-sauce-iii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large bowl, mix ketchup, chile sauce, prepared mustard, ground dry mustard, brown sugar, black pepper, white wine vinegar, hot pepper sauce, Worcestershire sauce, soy sauce, vegetable oil, beer and lemon juice. Cover and refrigerate until use. Approximately 1 hour before use, mix in the garlic. Apply generously to desired meats during the final minutes of cooking."
+    ],
+    "ingredients": [
+        "1 (28 ounce) bottle ketchup",
+        "1 (12 ounce) bottle chile sauce",
+        "1/3 cup prepared mustard",
+        "1 tablespoon ground dry mustard",
+        "1 1/2 cups packed brown sugar",
+        "2 tablespoons coarsely ground black pepper",
+        "1 1/2 cups white wine vinegar",
+        "1 dash hot pepper sauce",
+        "1/4 cup Worcestershire sauce",
+        "2 tablespoons soy sauce",
+        "2 tablespoons vegetable oil",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1 cup lemon juice",
+        "3 cloves garlic, peeled and crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Sauce III",
+    "url": "http://allrecipes.com/recipe/25437/barbeque-sauce-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-seitan-and-black-bean-burrit.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-seitan-and-black-bean-burrit.json
new file mode 100644
index 000000000..39679f099
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-seitan-and-black-bean-burrit.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.",
+        "In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.",
+        "Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside.",
+        "In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven  for 35 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 small onion, chopped",
+        "5 green onions, chopped",
+        "2 cloves garlic, minced",
+        "2 habanero peppers, seeded and minced",
+        "1 red bell pepper, chopped",
+        "1 1/2 (8 ounce) packages seitan",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (16 ounce) can diced tomatoes",
+        "3 cups cooked white rice",
+        "3 tablespoons chopped fresh cilantro",
+        "1 (18 ounce) bottle barbecue sauce",
+        "10 (10 inch) flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Seitan and Black Bean Burritos",
+    "url": "http://allrecipes.com/recipe/13989/barbeque-seitan-and-black-bean-burrit/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-shredded-beef.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-shredded-beef.json
new file mode 100644
index 000000000..44d53a1fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-shredded-beef.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir onion, tomato sauce, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat.",
+        "Cook on High for 7 hours. Shred meat in slow cooker with a pair of forks. Continue cooking 1 hour more."
+    ],
+    "ingredients": [
+        "1 cup chopped onion, or more to taste",
+        "1 (15 ounce) can tomato sauce",
+        "1/4 cup brown sugar",
+        "2 tablespoons vinegar",
+        "4 teaspoons chili powder",
+        "1 teaspoon soy sauce",
+        "1 teaspoon salt",
+        "1/2 teaspoon dry mustard",
+        "1 1/2 pounds boneless beef chuck roast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Shredded Beef",
+    "url": "http://allrecipes.com/recipe/233678/barbeque-shredded-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-style-braised-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-style-braised-short-ribs.json
new file mode 100644
index 000000000..24909eda8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-style-braised-short-ribs.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.",
+        "Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.",
+        "Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "5 pounds lean beef short ribs, cut into 3-inch pieces",
+        "1 teaspoon salt",
+        "1/2 teaspoon fresh ground black pepper",
+        "1 large onion, cut into thick slices and separated into rings",
+        "5 carrots, peeled and cut into chunks",
+        "4 cloves garlic, coarsely chopped",
+        "1 (16 ounce) can tomato sauce",
+        "1 cup barbeque sauce",
+        "1 cup beef broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Style Braised Short Ribs",
+    "url": "http://allrecipes.com/recipe/218722/barbeque-style-braised-short-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbeque-tempeh-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/barbeque-tempeh-sandwiches.json
new file mode 100644
index 000000000..0bc0a5956
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbeque-tempeh-sandwiches.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.",
+        "Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.",
+        "Spoon the tempeh mixture onto kaiser rolls, and serve."
+    ],
+    "ingredients": [
+        "1 cup barbecue sauce, your choice",
+        "1 (8 ounce) package tempeh, crumbled",
+        "1 tablespoon vegetable oil",
+        "1 red bell pepper, seeded and chopped",
+        "1 green bell pepper, seeded and chopped",
+        "1 medium onion, chopped",
+        "4 kaiser rolls, split and toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbeque Tempeh Sandwiches",
+    "url": "http://allrecipes.com/recipe/46960/barbeque-tempeh-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-beef-steak-with-orange-mari.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-beef-steak-with-orange-mari.json
new file mode 100644
index 000000000..21c416398
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-beef-steak-with-orange-mari.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Make crisscross cuts on surface of meat on both sides, and place in a shallow dish.  Reserve 1/2 cup orange juice.  Mix remaining orange juice with garlic and ginger.  Pour over meat, and marinate in refrigerator for at least 6 hours.",
+        "Preheat grill for medium heat.",
+        "Brush grate with oil, and place steak on grill.  Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.",
+        "Meanwhile, heat reserved orange juice.  Slice meat, and transfer to a serving platter.  Pour heated orange juice over the meat."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/663044.jpg",
+    "ingredients": [
+        "2 pounds top sirloin, 2 inches thick",
+        "2 cloves garlic, minced",
+        "1 tablespoon minced fresh ginger root",
+        "2 oranges, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Beef Steak with Orange Marinade",
+    "url": "http://allrecipes.com/recipe/14566/barbequed-beef-steak-with-orange-mari/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-cabbage.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-cabbage.json
new file mode 100644
index 000000000..73fc278af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-cabbage.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium heat.",
+        "Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.",
+        "Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1/2 head cabbage, cut into thick shreds",
+        "1/2 cup soy sauce",
+        "1/4 cup butter",
+        "freshly ground pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Cabbage",
+    "url": "http://allrecipes.com/recipe/146253/barbequed-cabbage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-citrus-burgers.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-citrus-burgers.json
new file mode 100644
index 000000000..65393f52e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-citrus-burgers.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Grate the zest from the lemon, lime, and orange into a large bowl.  Squeeze the juice from half of each piece of fruit into the bowl. Whisk in 1 tablespoon barbeque sauce.  Stir in ground beef; mix well.  Cover and refrigerate for 10 to 30 minutes.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Form meat into patties. Grill with lid open, about 3 minutes per side. Brush each burger with one tablespoon barbeque sauce during grilling, coating both sides. Top burgers with pepperjack cheese and cook until cheese is melted and meat is no longer pink in the center, about 1 additional minute."
+    ],
+    "ingredients": [
+        "1 lemon",
+        "1 lime",
+        "1 orange",
+        "1 tablespoon barbeque sauce",
+        "1 pound ground beef",
+        "1/4 cup barbeque sauce",
+        "4 slices pepperjack cheese",
+        "hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Citrus Burgers",
+    "url": "http://allrecipes.com/recipe/206343/barbequed-citrus-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-country-ribs.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-country-ribs.json
new file mode 100644
index 000000000..012c8eaca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-country-ribs.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir cold water, ketchup, vinegar, Worcestershire sauce, salt, paprika, chili powder, and black pepper together in a large pot. Add ribs to the pot. Pour enough water into the pot to cover the ribs completely.",
+        "Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until ribs are tender, about 90 minutes.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Cook ribs on preheated grill, basting frequently with sauce, until browned, 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup cold water",
+        "3/4 cup ketchup",
+        "2 tablespoons vinegar",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon salt, or to taste",
+        "1 tablespoon paprika",
+        "1 teaspoon chili powder",
+        "1/2 teaspoon cracked black pepper",
+        "1 (4 pound) package country-style pork ribs",
+        "water, to cover"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Country Ribs",
+    "url": "http://allrecipes.com/recipe/231156/barbequed-country-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-hamburgers.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-hamburgers.json
new file mode 100644
index 000000000..0309ceea6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-hamburgers.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper. Let stand for a few minutes until milk is absorbed, and shape into 8 patties.",
+        "In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.",
+        "Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides. Pour the sauce in with the patties, and reduce heat. Continue cooking about 15 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/2 cup uncooked rolled oats",
+        "2/3 cup evaporated milk",
+        "2 tablespoons minced onion",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "4 teaspoons Worcestershire sauce",
+        "2 tablespoons vinegar",
+        "4 teaspoons granulated sugar",
+        "2/3 cup ketchup",
+        "1/4 cup chopped onion",
+        "3 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Hamburgers",
+    "url": "http://allrecipes.com/recipe/25205/barbequed-hamburgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-marinated-flank-steak.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-marinated-flank-steak.json
new file mode 100644
index 000000000..09be6db8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-marinated-flank-steak.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.",
+        "Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.",
+        "Preheat grill for high heat.",
+        "Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness."
+    ],
+    "ingredients": [
+        "1/4 cup soy sauce",
+        "3 tablespoons honey",
+        "2 tablespoons distilled white vinegar",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon garlic powder",
+        "1/2 cup vegetable oil",
+        "1 1/2 pounds flank steak"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Marinated Flank Steak",
+    "url": "http://allrecipes.com/recipe/14558/barbequed-marinated-flank-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-oysters.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-oysters.json
new file mode 100644
index 000000000..d4ec8ac20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-oysters.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place the oysters on a large baking sheet and cook 8 to 15 minutes in the preheated oven, or until the shells have opened.",
+        "Squeeze the juice and pulp from the limes into a small serving bowl. Mix in the pepper.",
+        "Serve oysters on the half shell with the sauce."
+    ],
+    "ingredients": [
+        "60 unopened, fresh, live medium oysters",
+        "5 limes",
+        "2 tablespoons ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Oysters",
+    "url": "http://allrecipes.com/recipe/19696/barbequed-oysters/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-peaches.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-peaches.json
new file mode 100644
index 000000000..b5812b555
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-peaches.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Slice flesh-side of peach halves diagonally about 1/4-inch deep, twice in each direction.",
+        "Drizzle flesh-side of each peach half with barbeque sauce; brush sauce for an even coat.",
+        "Place peaches, flesh-side up, on the grill. Cook until barbeque sauce bubbles slightly and peaches are a little softer than when you put them on the grill, 7 to 10 minutes."
+    ],
+    "ingredients": [
+        "2 firm, ripe freestone peaches, halved and pitted",
+        "4 tablespoons barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Peaches",
+    "url": "http://allrecipes.com/recipe/221138/barbequed-peaches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-pineapple.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-pineapple.json
new file mode 100644
index 000000000..d009b49cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-pineapple.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.",
+        "Preheat grill for high heat. Lightly oil grate.",
+        "Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade."
+    ],
+    "ingredients": [
+        "1 fresh pineapple",
+        "1/4 cup rum",
+        "1/4 cup brown sugar",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Pineapple",
+    "url": "http://allrecipes.com/recipe/22332/barbequed-pineapple/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-pork-ribs.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-pork-ribs.json
new file mode 100644
index 000000000..844321727
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-pork-ribs.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat  to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.",
+        "Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours.",
+        "Melt butter in a saucepan over medium heat.  Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat.",
+        "Preheat grill for medium-high heat.",
+        "Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently."
+    ],
+    "ingredients": [
+        "5 pounds pork spareribs, cut into serving size pieces",
+        "1/2 cup butter",
+        "1 medium onion, chopped",
+        "1 tablespoon minced garlic",
+        "1/2 cup distilled white vinegar",
+        "1 cup water",
+        "1 cup ketchup",
+        "1 cup hickory smoke flavored barbeque sauce",
+        "1 lemon, juiced",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Pork Ribs",
+    "url": "http://allrecipes.com/recipe/20393/barbequed-pork-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-potato-and-garlic-scape-pac.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-potato-and-garlic-scape-pac.json
new file mode 100644
index 000000000..be11c5535
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-potato-and-garlic-scape-pac.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.",
+        "Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.",
+        "Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking."
+    ],
+    "ingredients": [
+        "8 red potatoes, cut into 1-inch cubes",
+        "20 garlic scapes, cut into 1 1/2-inch pieces",
+        "1/4 cup extra-virgin olive oil",
+        "kosher salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Potato and Garlic Scape Packets",
+    "url": "http://allrecipes.com/recipe/214964/barbequed-potato-and-garlic-scape-pac/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-ribs.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-ribs.json
new file mode 100644
index 000000000..e20a5bf00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-ribs.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.",
+        "In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.",
+        "In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.",
+        "Preheat grill for medium heat.",
+        "Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping."
+    ],
+    "ingredients": [
+        "4 pounds baby back pork ribs",
+        "4 cloves garlic, sliced",
+        "1 tablespoon white sugar",
+        "1 tablespoon paprika",
+        "2 teaspoons salt",
+        "2 teaspoons ground black pepper",
+        "2 teaspoons chili powder",
+        "2 teaspoons ground cumin",
+        "1/2 cup dark brown sugar",
+        "1/2 cup cider vinegar",
+        "1/2 cup ketchup",
+        "1/4 cup chili sauce",
+        "1/4 cup Worcestershire sauce",
+        "1 tablespoon lemon juice",
+        "2 tablespoons onion, chopped",
+        "1/2 teaspoon dry mustard",
+        "1 clove crushed garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Ribs",
+    "url": "http://allrecipes.com/recipe/19856/barbequed-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-steak.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-steak.json
new file mode 100644
index 000000000..ce6ea8e3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-steak.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.",
+        "Preheat an outdoor grill for high heat and lightly oil grate",
+        "Grill steaks over high heat to desired doneness."
+    ],
+    "ingredients": [
+        "4 (1/2 pound) beef top sirloin steaks",
+        "1/2 cup vegetable oil",
+        "1 ounce steak spice seasoning mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Steak",
+    "url": "http://allrecipes.com/recipe/20403/barbequed-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-steelhead-trout.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-steelhead-trout.json
new file mode 100644
index 000000000..53796491d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-steelhead-trout.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate.",
+        "Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.",
+        "Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes."
+    ],
+    "ingredients": [
+        "2 pounds steelhead trout fillets",
+        "1/4 cup butter, melted",
+        "2 tablespoons lemon juice",
+        "1/4 teaspoon paprika",
+        "1/8 teaspoon cayenne pepper",
+        "1/4 cup barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Steelhead Trout",
+    "url": "http://allrecipes.com/recipe/104621/barbequed-steelhead-trout/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbequed-thai-style-chicken.json b/serverless-fleets/data/input/inferencing/recipes/barbequed-thai-style-chicken.json
new file mode 100644
index 000000000..64bdbeced
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbequed-thai-style-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.",
+        "Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.",
+        "Preheat grill for high heat.",
+        "Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear."
+    ],
+    "ingredients": [
+        "1 bunch fresh cilantro with roots",
+        "3 cloves garlic, peeled",
+        "3 small red hot chile peppers, seeded and chopped",
+        "1 teaspoon ground turmeric",
+        "1 teaspoon curry powder",
+        "1 tablespoon white sugar",
+        "1 pinch salt",
+        "3 tablespoons fish sauce",
+        "1 (3 pound) chicken, cut into pieces",
+        "1/4 cup coconut milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbequed Thai Style Chicken",
+    "url": "http://allrecipes.com/recipe/25482/barbequed-thai-style-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbie-doll-cake.json b/serverless-fleets/data/input/inferencing/recipes/barbie-doll-cake.json
new file mode 100644
index 000000000..6b2c0bcb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbie-doll-cake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.",
+        "Prepare cake as directed on box. Pour batter into prepared bowl.",
+        "Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.",
+        "Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.",
+        "Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "2 (16 ounce) packages vanilla frosting",
+        "1 drop red food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbie Doll Cake",
+    "url": "http://allrecipes.com/recipe/8160/barbie-doll-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbie-shot.json b/serverless-fleets/data/input/inferencing/recipes/barbie-shot.json
new file mode 100644
index 000000000..d7b83adee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbie-shot.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice. Pour coconut-flavored rum, vodka, cranberry juice, and orange juice over ice; cover and shake. Strain drink into a glass."
+    ],
+    "ingredients": [
+        "1/2 cup ice cubes, or as needed",
+        "1 fluid ounce coconut-flavored rum (such as Malibu\u00ae)",
+        "1 fluid ounce vodka (such as Absolut\u00ae)",
+        "1 fluid ounce cranberry juice",
+        "1 fluid ounce orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbie Shot",
+    "url": "http://allrecipes.com/recipe/235554/barbie-shot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbies-blueberry-zucchini-bread-wit.json b/serverless-fleets/data/input/inferencing/recipes/barbies-blueberry-zucchini-bread-wit.json
new file mode 100644
index 000000000..1dbb8725f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbies-blueberry-zucchini-bread-wit.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.",
+        "Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.",
+        "Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.",
+        "Divide batter among prepared loaf pans.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 cups white sugar",
+        "1 1/4 cups vegetable oil",
+        "3 eggs, lightly beaten",
+        "1 tablespoon vanilla extract",
+        "2 cups shredded zucchini",
+        "2 3/4 cups all-purpose flour",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1/2 cup old-fashioned oats",
+        "1/2 cup unsweetened shredded coconut",
+        "1 pint fresh blueberries",
+        "1/2 cup walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts",
+    "url": "http://allrecipes.com/recipe/246905/barbies-blueberry-zucchini-bread-wit/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbies-tuna-salad.json b/serverless-fleets/data/input/inferencing/recipes/barbies-tuna-salad.json
new file mode 100644
index 000000000..221278221
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbies-tuna-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich."
+    ],
+    "ingredients": [
+        "1 (7 ounce) can white tuna, drained and flaked",
+        "6 tablespoons mayonnaise or salad dressing",
+        "1 tablespoon Parmesan cheese",
+        "3 tablespoons sweet pickle relish",
+        "1/8 teaspoon dried minced onion flakes",
+        "1/4 teaspoon curry powder",
+        "1 tablespoon dried parsley",
+        "1 teaspoon dried dill weed",
+        "1 pinch garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbie's Tuna Salad",
+    "url": "http://allrecipes.com/recipe/98579/barbies-tuna-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbs-broccoli-cauliflower-salad.json b/serverless-fleets/data/input/inferencing/recipes/barbs-broccoli-cauliflower-salad.json
new file mode 100644
index 000000000..a01cb2e23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbs-broccoli-cauliflower-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.",
+        "Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving."
+    ],
+    "ingredients": [
+        "12 slices bacon",
+        "1 head fresh broccoli, diced",
+        "1 head cauliflower, chopped",
+        "1/2 red onion, diced",
+        "3/4 cup sunflower seeds",
+        "1 cup creamy salad dressing",
+        "1 1/2 tablespoons white wine vinegar",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barb's Broccoli-Cauliflower Salad",
+    "url": "http://allrecipes.com/recipe/16485/barbs-broccoli-cauliflower-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbs-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/barbs-chocolate-cake.json
new file mode 100644
index 000000000..1439298af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbs-chocolate-cake.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, white sugar, 2 tablespoons butter or margarine, oil, 1/2 cup cocoa, buttermilk and vanilla.  (Instead of buttermilk you can use 3 tablespoons softened butter or margarine, 1/2 cup milk and 1 tablespoon vinegar.)",
+        "Sift the flour, baking powder, baking soda, and salt; add to the sugar and egg mixture.  Blend well.  Fold in the boiling water.",
+        "Place batter in two greased and floured 8 inch round cake pans.  Sprinkle 1/2 cup chocolate chips over each pan.  Bake at 350 degrees F (175 degrees C) for 25 minutes.  Cool.",
+        "To Make the Icing:  Begin by beating together 1/2 cup butter or margarine, confectioners' sugar and 2/3 cup cocoa; add 1 teaspoon vanilla, milk and coffee.  Beat until very smooth.  Add more confectioners' sugar until you obtain the consistency you want.  Spread on cake."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F60883.jpg",
+    "ingredients": [
+        "2  eggs",
+        "1 cup white sugar",
+        "2 tablespoons butter, softened",
+        "1 cup vegetable oil",
+        "\u00bd cup unsweetened cocoa powder",
+        "\u00bd cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "2\u2009\u00bc cups all-purpose flour",
+        "1\u2009\u00bd teaspoons baking powder",
+        "1\u2009\u00bd teaspoons baking soda",
+        "\u00bc teaspoon salt",
+        "1 cup boiling water",
+        "1 cup semisweet chocolate chips",
+        "\u00bd cup butter, softened",
+        "1 cup confectioners' sugar",
+        "\u2154 cup unsweetened cocoa powder",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons milk",
+        "1 tablespoon strong brewed coffee"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barb's Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/7365/barbs-chocolate-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbs-chocolate-sauce.json b/serverless-fleets/data/input/inferencing/recipes/barbs-chocolate-sauce.json
new file mode 100644
index 000000000..334ed1fc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbs-chocolate-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over low heat. Add chocolate to butter; cook and stir until chocolate melts completely into the butter and the color is consistent, about 5 minutes.",
+        "Slowly stream hot water into the chocolate mixture while stirring continually; add sugar and corn syrup. Continue to cook and stir until the sugar dissolves completely into the liquid, about 10 minutes.",
+        "Remove saucepan from heat and stir vanilla extract and salt into the sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 (1 ounce) square semisweet baking chocolate",
+        "1/3 cup hot water",
+        "1 cup white sugar",
+        "2 tablespoons corn syrup",
+        "1/2 teaspoon pure vanilla extract",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barb's Chocolate Sauce",
+    "url": "http://allrecipes.com/recipe/239603/barbs-chocolate-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbs-curried-mango-avocado-salad.json b/serverless-fleets/data/input/inferencing/recipes/barbs-curried-mango-avocado-salad.json
new file mode 100644
index 000000000..6ecebb846
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbs-curried-mango-avocado-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Toss together the mango, avocado, onion, lime juice, and curry powder in a large bowl. Cover and refrigerate for 30 minutes before serving."
+    ],
+    "ingredients": [
+        "4 mangos - peeled, seeded and diced",
+        "4 avocados - peeled, pitted and diced",
+        "2 tablespoons minced red onion",
+        "2 tablespoons fresh lime juice",
+        "1 teaspoon curry powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barb's Curried Mango-Avocado Salad",
+    "url": "http://allrecipes.com/recipe/143026/barbs-curried-mango-avocado-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbs-famous-broccoli-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/barbs-famous-broccoli-and-cheese.json
new file mode 100644
index 000000000..f058dc844
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbs-famous-broccoli-and-cheese.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the broccoli into a large saucepan and fill with about 1 inch of water. Bring to a boil, and cook just until tender, about 3 minutes. Drain and transfer to a 4 quart casserole dish.",
+        "In a separate pan, combine the processed cheese and margarine. Cook over medium heat, stirring constantly, until cheese has melted. Remove from the heat and stir in the sour cream. Pour evenly over the broccoli in the casserole. Stir together the crackers and margarine; spread over the top of everything.",
+        "Bake in the preheated oven until the top is browned, about 25 minutes."
+    ],
+    "ingredients": [
+        "5 (10 ounce) packages frozen broccoli florets",
+        "2 (1 pound) loaves processed cheese (i.e. Velveeta\u00ae), cubed",
+        "1 pint sour cream",
+        "1 cup margarine, melted",
+        "2 1/2 cups coarsely crushed buttery round crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barb's Famous Broccoli and Cheese",
+    "url": "http://allrecipes.com/recipe/162332/barbs-famous-broccoli-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbs-fried-green-tomatoes-with-zest.json b/serverless-fleets/data/input/inferencing/recipes/barbs-fried-green-tomatoes-with-zest.json
new file mode 100644
index 000000000..d217a6ebb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbs-fried-green-tomatoes-with-zest.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl.",
+        "Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes.",
+        "Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce."
+    ],
+    "ingredients": [
+        "1 cup potato flakes",
+        "36 thin wheat crackers (such as Wheat Thins\u00ae)",
+        "1/4 cup all-purpose flour",
+        "1/4 cup butter-flavored granules (such as Butter Buds\u00ae)",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1/2 cup butter flavored shortening (such as Crisco\u00ae)",
+        "5 green tomatoes, cut into 1/2-inch thick slices",
+        "3 eggs, beaten",
+        "1/4 cup buttermilk ranch dressing",
+        "1/4 cup sour cream",
+        "2 tablespoons hot pepper sauce (such as Frank's RedHot\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barb's Fried Green Tomatoes with Zesty Sauce",
+    "url": "http://allrecipes.com/recipe/216896/barbs-fried-green-tomatoes-with-zest/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbs-pumpkin-chocolate-chip-muffins.json b/serverless-fleets/data/input/inferencing/recipes/barbs-pumpkin-chocolate-chip-muffins.json
new file mode 100644
index 000000000..c4c14321a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbs-pumpkin-chocolate-chip-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.",
+        "In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.",
+        "Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "3 1/3 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "3 cups white sugar",
+        "1 teaspoon salt",
+        "1 teaspoon ground nutmeg",
+        "2 cups canned pumpkin puree",
+        "4 eggs, beaten",
+        "2/3 cup water",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barb's Pumpkin Chocolate Chip Muffins",
+    "url": "http://allrecipes.com/recipe/24134/barbs-pumpkin-chocolate-chip-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbs-supreme-curried-ham-and-egg-st.json b/serverless-fleets/data/input/inferencing/recipes/barbs-supreme-curried-ham-and-egg-st.json
new file mode 100644
index 000000000..bb6d687fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbs-supreme-curried-ham-and-egg-st.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add shallot, and cook until lightly browned. Remove from the pan, and set aside. Fry the ham slices in the same skillet just until browned on each side. As you turn the ham to brown on the second side, place the spinach leaves on top to steam a little. Remove from the skillet and place onto a plate or onto toasted English muffins, keeping the spinach on top.",
+        "Heat the remaining tablespoon of oil in the skillet. Crack the eggs in, and fry on each side to your desired degree of doneness. Place the eggs on top of the ham stacks.",
+        "Return the shallots to the skillet, and season with curry powder. Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits. Increase the heat to medium-high, and boil until the sauce has reduced and thickened. Season with salt and pepper to taste. Spoon sauce over the egg stacks and serve immediately."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, divided",
+        "1 medium shallot, thinly sliced",
+        "2 (1/4 inch thick) slices of Black Forest Ham",
+        "10 leaves baby spinach, rinsed and dried",
+        "2 English muffins, split and toasted (optional)",
+        "2 eggs",
+        "1/2 teaspoon curry powder",
+        "1/4 cup pineapple juice",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barb's Supreme Curried Ham and Egg Stacks",
+    "url": "http://allrecipes.com/recipe/79918/barbs-supreme-curried-ham-and-egg-st/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barbyes-cornbread-dressing.json b/serverless-fleets/data/input/inferencing/recipes/barbyes-cornbread-dressing.json
new file mode 100644
index 000000000..ea2d84413
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barbyes-cornbread-dressing.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.",
+        "Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.",
+        "Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes."
+    ],
+    "ingredients": [
+        "1 (9x9 inch) pan cornbread",
+        "8 slices white bread, lightly toasted",
+        "2 tablespoons butter",
+        "1 cup diced onion",
+        "8 ounces baby portobello mushrooms, sliced",
+        "2 teaspoons granulated garlic",
+        "2 teaspoons ground black pepper",
+        "1 egg, beaten",
+        "1 cup white wine",
+        "1/2 cup chicken broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barbye's Cornbread Dressing",
+    "url": "http://allrecipes.com/recipe/15890/barbyes-cornbread-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barely-cooked-salmon-with-parmesan-polenta-and-mushroom-consomme-231565.json b/serverless-fleets/data/input/inferencing/recipes/barely-cooked-salmon-with-parmesan-polenta-and-mushroom-consomme-231565.json
new file mode 100644
index 000000000..1a8ac2686
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barely-cooked-salmon-with-parmesan-polenta-and-mushroom-consomme-231565.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours.",
+        "Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to taste with salt and pepper. Pour into a saucepan and set aside. (The stock can be made in advance and refrigerated for up to 3 days, or frozen for up to a month.)",
+        "Trim the gyromitre or morel mushrooms, discarding the stems, and halve them. Because these mushrooms can be particularly sandy, soak them in cold water to remove any dirt. Lift out of the water, rinse, and repeat two more times.",
+        "Heat the canola oil in a large saut\u00e9 pan over high heat. Add the mushrooms, shallots, and garlic, season with salt and pepper, and saut\u00e9 until the mushrooms are tender and have given up their liquid, but are not dry, 10 to 15 minutes. Add 3 tablespoons of the butter and the parsley and toss to incorporate. Set the pan aside.",
+        "Bring the milk, the remaining 2 cups water, and 4 tablespoons of the butter to a boil in a medium saucepan. Lower the heat to a simmer. Whisking constantly, slowly add the polenta, continuing to whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin. Add the Parmesan and stir to incorporate. Set the pan aside.",
+        "Cut the salmon crosswise into 1-inch slices. Pull the ends of each side together, as if you were closing a book, and secure with a toothpick. In a flameproof shallow casserole large enough to accommodate all the salmon fillets, bring 1/4 inch of generously salted water to a simmer. Season each fillet on both sides with salt and pepper and add to the casserole. Gently poach for 3 to 5 minutes, until the salmon is warm to the touch on top, but still quite rare on top and inside.",
+        "Meanwhile, gently reheat the mushroom broth, the wild mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten.",
+        "To serve, spoon a circle of polenta into the center of each plate. Spoon 1/4 cup of the mushroom broth around each polenta circle. Place 2 salmon fillets on each bed of polenta and spoon the mushrooms over the salmon. Serve immediately."
+    ],
+    "ingredients": [
+        "1 pound button mushrooms",
+        "10 cups water",
+        "Fine sea salt and freshly ground white pepper",
+        "1 pound gyromitre or morel mushrooms (see Note)",
+        "1 tablespoon canola oil",
+        "1 tablespoon chopped shallots",
+        "1 tablespoon chopped garlic",
+        "7 to 8 tablespoons (1 stick) butter",
+        "1 tablespoon chopped flat-leaf parsley",
+        "2 cups milk",
+        "1/3 cup instant polenta",
+        "1/2 cup freshly grated Parmesan",
+        "One 2 1/2-pound salmon fillet"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Mushroom",
+        "Poach",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Parmesan",
+        "Cornmeal",
+        "Salmon"
+    ],
+    "title": "Barely Cooked Salmon with Parmesan Polenta and Mushroom Consomm\u00e9",
+    "url": "http://www.epicurious.com/recipes/food/views/barely-cooked-salmon-with-parmesan-polenta-and-mushroom-consomme-231565"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barenmeister.json b/serverless-fleets/data/input/inferencing/recipes/barenmeister.json
new file mode 100644
index 000000000..961c766c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barenmeister.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Pour the honey liqueur and jagermeister liqueur into a shot glass. Drink all at once."
+    ],
+    "ingredients": [
+        "1/2 (1.5 fluid ounce) jigger honey liqueur",
+        "1/2 (1.5 fluid ounce) jigger jagermeister liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BarenMeister",
+    "url": "http://allrecipes.com/recipe/68331/barenmeister/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barilla-chickpeas-and-pasta.json b/serverless-fleets/data/input/inferencing/recipes/barilla-chickpeas-and-pasta.json
new file mode 100644
index 000000000..5ee78f2f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barilla-chickpeas-and-pasta.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F.",
+        "In a small bowl combine 1 cup chickpeas, 1 tablespoon oil, and salt; spread in an even layer in a 15x10x1-inch baking pan.",
+        "Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.",
+        "In a food processor blend remaining chickpeas until finely processed; set aside.",
+        "In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.",
+        "Cook pasta according to package directions; remove from heat and drain well, reserving 1 cup of the cooking liquid.",
+        "Meanwhile, in a medium saucepan heat 2 teaspoons oil over medium heat; saute zucchini for 2 to 3 minutes; remove zucchini from pan and set aside.",
+        "In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.",
+        "While pasta is draining, pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.",
+        "Stir in up to 1 cup of the reserved cooking liquid until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta."
+    ],
+    "ingredients": [
+        "1 (16 ounce) box Barilla\u00ae Penne pasta",
+        "1 (16 ounce) can chickpeas, rinsed and drained, divided",
+        "1 tablespoon olive oil",
+        "1/4 teaspoon salt",
+        "2 teaspoons olive oil",
+        "1 medium zucchini, halved lengthwise and sliced crosswise",
+        "1 (24 ounce) jar Barilla\u00ae Roasted Garlic Sauce",
+        "1 tablespoon chopped fresh rosemary",
+        "1/2 cup crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barilla\u00ae Chickpeas and Pasta",
+    "url": "http://allrecipes.com/recipe/254843/barilla-chickpeas-and-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barilla-pick-your-pizza-pasta.json b/serverless-fleets/data/input/inferencing/recipes/barilla-pick-your-pizza-pasta.json
new file mode 100644
index 000000000..e50b18062
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barilla-pick-your-pizza-pasta.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F and grease a 3-quart rectangular baking dish; set aside.",
+        "In a medium pot warm the Traditional sauce, Italian seasoning, and vegetable toppings.",
+        "In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Elbows; stir gently.",
+        "Cook pasta according to package directions; remove from heat, drain well, and return to pot.",
+        "Add Traditional sauce to the pasta in the pot; stir to combine.",
+        "Stir in half of the mozzarella; spread evenly into prepared baking dish.",
+        "Layer on additional toppings and sprinkle with remaining cheeses.",
+        "Bake for 15 minutes or until cheeses are melted and lightly golden brown."
+    ],
+    "ingredients": [
+        "1 (24 ounce) jar Barilla\u00ae Traditional Sauce",
+        "2 teaspoons Italian seasoning",
+        "2 cups very thinly sliced mushrooms, steamed broccoli florets, and/or chopped roasted red peppers",
+        "2 cups sliced pepperoni, cooked and crumbed Italian sausage, and/or olives",
+        "1 (16 ounce) box Barilla\u00ae Elbows",
+        "2 cups shredded part-skim mozzarella cheese",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barilla\u00ae Pick Your Pizza Pasta",
+    "url": "http://allrecipes.com/recipe/254839/barilla-pick-your-pizza-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barilla-spicy-sriracha-pasta-bowl.json b/serverless-fleets/data/input/inferencing/recipes/barilla-spicy-sriracha-pasta-bowl.json
new file mode 100644
index 000000000..840932e51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barilla-spicy-sriracha-pasta-bowl.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a small bowl combine the Sriracha, honey, and lime juice; set aside.",
+        "In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Spaghetti; stir gently.",
+        "Cook pasta according to package directions; remove from heat and drain well.",
+        "Meanwhile, in a large skillet heat the oil over medium heat; add the mushrooms, carrots, bell pepper, and sugar snap peas.",
+        "Cook, stirring frequently, for 5 to 7 minutes or until tender; add the Spicy Marinara and stir; add the pasta and toss to combine.",
+        "Serve in bowls and top with a drizzle of the Sriracha-honey mixture, green onions, and a sprinkle of sesame seeds, if desired."
+    ],
+    "ingredients": [
+        "1 (16 ounce) box Barilla\u00ae Spaghetti",
+        "1/4 cup Sriracha chile sauce",
+        "1/4 cup honey",
+        "1 lime, juiced",
+        "2 tablespoons neutral oil (such as coconut or canola)",
+        "2 cups thinly sliced mushrooms",
+        "2 medium carrots, cut into matchstick-size pieces",
+        "1 cup thinly sliced yellow or green bell pepper",
+        "1 cup sugar snap peas, halved lengthwise",
+        "1 (26 ounce) jar Barilla\u00ae Spicy Marinara Sauce",
+        "Sesame seeds (optional)",
+        "3 green onions, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barilla\u00ae Spicy Sriracha Pasta Bowl",
+    "url": "http://allrecipes.com/recipe/254838/barilla-spicy-sriracha-pasta-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barilla-super-green-pasta.json b/serverless-fleets/data/input/inferencing/recipes/barilla-super-green-pasta.json
new file mode 100644
index 000000000..4d4764f05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barilla-super-green-pasta.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In the bowl of a food processor add the Traditional Basil Pesto and avocado; mix to combine; set aside.",
+        "In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Farfalle; stir gently.",
+        "Cook pasta according to package directions; remove from heat and drain well, reserving 1/2 cup pasta cooking water.",
+        "Return pasta to pot; stir in the baby greens and Traditional Basil Pesto mixture; add pasta water as needed to reach desired consistency.",
+        "Serve topped with fresh basil leaves and Parmesan, if desired."
+    ],
+    "ingredients": [
+        "1 (6.3 ounce) jar Barilla\u00ae Traditional Basil Pesto",
+        "1 (16 ounce) package Barilla\u00ae Farfalle",
+        "1 ripe avocado, halved, pitted and peeled",
+        "5 cups assorted baby greens such as baby kale, arugula, or spinach",
+        "Fresh basil leaves, torn (optional)",
+        "Shaved Parmesan cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barilla\u00ae Super Green Pasta",
+    "url": "http://allrecipes.com/recipe/254842/barilla-super-green-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barilla-tomato-basil-mac-cheese.json b/serverless-fleets/data/input/inferencing/recipes/barilla-tomato-basil-mac-cheese.json
new file mode 100644
index 000000000..bd3197311
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barilla-tomato-basil-mac-cheese.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Elbows; stir gently.",
+        "Cook pasta according to package directions; remove from heat and drain well.",
+        "Meanwhile, in a small pot bring the broth to a boil and add the sweet potato; cook 3 to 4 minutes or until soft, then remove from heat.",
+        "In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and blend until smooth.",
+        "In a very large skillet bring the blended sauce mixture to a low simmer. Remove from heat; slowly stir in cheese until melted (mixture may appear curdled). Stir pasta into the sauce in skillet. Let stand 5 minutes. Stir in enough milk to make a creamy consistency.",
+        "Serve topped with fresh basil."
+    ],
+    "ingredients": [
+        "1 (16 ounce) box Barilla\u00ae Elbows",
+        "1 cup reduced sodium chicken or vegetable broth",
+        "1 cup peeled and shredded sweet potato",
+        "1 cup Barilla\u00ae Tomato & Basil Sauce",
+        "1/4 teaspoon salt",
+        "1 1/2 cups shredded fontina cheese",
+        "1/4 cup low-fat milk, plus more as needed",
+        "2 tablespoons chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barilla\u00ae Tomato Basil Mac & Cheese",
+    "url": "http://allrecipes.com/recipe/254837/barilla-tomato-basil-mac-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-and-corn-salad-with-arugula-and-green-beans-5609.json b/serverless-fleets/data/input/inferencing/recipes/barley-and-corn-salad-with-arugula-and-green-beans-5609.json
new file mode 100644
index 000000000..9ac10ee3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-and-corn-salad-with-arugula-and-green-beans-5609.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Cook barley in medium saucepan of boiling salted water until tender, about 30 minutes. Drain; cool. Transfer to large bowl.",
+        "Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut half of beans into 2-inch pieces. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop 2 bunches arugula; add to bowl with barley mixture.",
+        "Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper.",
+        "Arrange remaining 2 bunches arugula around edge of large platter. Arrange remaining whole beans in spoke pattern atop arugula. Mound salad in center of platter. Sprinkle with goat cheese. Drizzle any remaining dressing over arugula and beans and serve."
+    ],
+    "ingredients": [
+        "2/3 cup pearl barley",
+        "1 pound green beans, trimmed",
+        "1 cup fresh corn kernels (from about 1 large ear)",
+        "4 large bunches arugula (about 4 ounces total)",
+        "1/2 cup extra-virgin olive oil",
+        "1/4 cup white wine vinegar",
+        "3 tablespoons minced shallots",
+        "2 tablespoons minced fresh thyme",
+        "2 teaspoons Dijon mustard",
+        "1 3 1/2-ounce package soft fresh goat cheese (such as Montrachet), crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Side",
+        "High Fiber",
+        "Goat Cheese",
+        "Corn",
+        "Arugula",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Barley and Corn Salad with Arugula and Green Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-and-corn-salad-with-arugula-and-green-beans-5609"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-and-lentil-soup-1131.json b/serverless-fleets/data/input/inferencing/recipes/barley-and-lentil-soup-1131.json
new file mode 100644
index 000000000..817ed20d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-and-lentil-soup-1131.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and saut\u00e9 until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.",
+        "Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.",
+        "Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "2 large onions, chopped",
+        "4 garlic cloves, chopped",
+        "3 carrots, sliced",
+        "4 celery stalks, chopped",
+        "1 red bell pepper, chopped",
+        "8 oil-packed sun-dried tomatoes, drained, chopped",
+        "2 teaspoons dried basil, crumbled",
+        "1 teaspoon dried oregano, crumbled",
+        "6 14 1/2-ounce cans (about) beef broth",
+        "1 28-ounce can crushed tomatoes",
+        "2 tablespoons tomato paste",
+        "1 cup pearl barley",
+        "1 cup lentils",
+        "Salt and pepper",
+        "1/4 cup chopped fresh parsley (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Tomato",
+        "Vegetable",
+        "Low Cal",
+        "High Fiber",
+        "Lunch",
+        "Barley",
+        "Lentil",
+        "Winter",
+        "Healthy",
+        "North Carolina",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Barley and Lentil Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-and-lentil-soup-1131"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-and-mushroom-pilaf-107296.json b/serverless-fleets/data/input/inferencing/recipes/barley-and-mushroom-pilaf-107296.json
new file mode 100644
index 000000000..200ba8601
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-and-mushroom-pilaf-107296.json
@@ -0,0 +1,9 @@
+{
+    "directions": [],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [],
+    "title": "Barley and Mushroom Pilaf",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-and-mushroom-pilaf-107296"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-and-mushrooms-with-beans.json b/serverless-fleets/data/input/inferencing/recipes/barley-and-mushrooms-with-beans.json
new file mode 100644
index 000000000..768213ce7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-and-mushrooms-with-beans.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.",
+        "Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.",
+        "Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "3 cups sliced fresh mushrooms",
+        "1 cup chopped onion",
+        "1/2 cup chopped celery",
+        "2 cloves garlic, minced",
+        "1/2 cup uncooked barley",
+        "3 cups vegetable broth",
+        "1 (15.5 ounce) can white beans, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley and Mushrooms with Beans",
+    "url": "http://allrecipes.com/recipe/50501/barley-and-mushrooms-with-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-and-roasted-vegetable-soup-107687.json b/serverless-fleets/data/input/inferencing/recipes/barley-and-roasted-vegetable-soup-107687.json
new file mode 100644
index 000000000..cb89a2ad8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-and-roasted-vegetable-soup-107687.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Spray large rimmed baking sheet with nonstick spray. Arrange tomatoes and next 6 ingredients on sheet. Drizzle with oil; sprinkle with salt and pepper. Roast until vegetables are tender and brown around edges, stirring occasionally, about 55 minutes. Peel garlic and reserve. Coarsely chop half of vegetables and reserve. Transfer garlic and remaining vegetables from sheet to large pot (reserve sheet).",
+        "Add 1/2 cup vegetable broth to baking sheet and scrape up browned bits; add to pot with vegetables. Add 7 1/2 cups broth, dried porcini, thyme, and bay leaf to pot. Bring to boil. Reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes. Pour vegetables and broth into large strainer set over bowl. Transfer vegetables in strainer to processor and puree until smooth; set aside.",
+        "Return broth and bay leaf to pot; add barley and bring to boil. Reduce heat to medium; cover and simmer until barley is tender, about 40 minutes. Add reserved vegetable puree and chopped vegetables to pot; simmer until soup thickens and flavors blend, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool soup slightly. Chill soup uncovered until cold, then cover and keep chilled. Rewarm over medium heat, thinning with additional broth if desired before serving.)",
+        "Ladle soup into bowls. Sprinkle with parsley and serve.",
+        "*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "4 large plum tomatoes (about 1 1/4 pounds), halved lengthwise",
+        "3 medium carrots, trimmed, peeled, quartered (about 8 ounces)",
+        "6 ounces fresh crimini mushrooms, thickly sliced",
+        "1 large onion, cut into 1-inch wedges through root end",
+        "1 red bell pepper, quartered",
+        "1 medium zucchini, trimmed, halved lengthwise",
+        "3 garlic cloves, unpeeled",
+        "2 tablespoons olive oil",
+        "8 cups (or more) canned vegetable broth",
+        "1 1/2-ounce package dried porcini mushrooms,* broken into pieces",
+        "3 large fresh thyme sprigs",
+        "1 bay leaf",
+        "1 cup pearl barley",
+        "Chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Mushroom",
+        "Vegetable",
+        "Roast",
+        "Stew",
+        "Low Fat",
+        "Vegetarian",
+        "Low/No Sugar",
+        "Barley",
+        "Bell Pepper",
+        "Carrot",
+        "Winter",
+        "Healthy",
+        "Vegan"
+    ],
+    "title": "Barley and Roasted-Vegetable Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-and-roasted-vegetable-soup-107687"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-and-wild-rice-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/barley-and-wild-rice-stuffing.json
new file mode 100644
index 000000000..b2708546f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-and-wild-rice-stuffing.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Mix chicken stock, barley, brown and wild rice, fennel seed, and 1/2 teaspoon salt together in a saucepan; bring to a boil. Reduce heat, cover, and simmer until rice and barley are tender and stock has been absorbed, 35 to 40 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.",
+        "Melt butter in a skillet over medium-low heat; cook and stir onion and 1/2 teaspoon salt in the melted butter until onion is softened, 5 to 10 minutes. Cook and stir apple into onion until apple begins to soften, about 2 minutes. Add garlic, sage, rosemary, thyme, and black pepper to onion-apple mixture; cook and stir until fragrant, 2 to 3 minutes. Stir barley mixture into seasoned onion-apple mixture; transfer to the prepared casserole dish. Loosely cover stuffing with aluminum foil.",
+        "Bake in the preheated oven until heated through and flavors have blended, about 20 minutes."
+    ],
+    "ingredients": [
+        "4 1/3 cups chicken stock",
+        "3/4 cup barley",
+        "3/4 cup brown and wild rice mix",
+        "1/4 teaspoon fennel seed",
+        "1/2 teaspoon salt",
+        "1 tablespoon butter",
+        "1 onion, chopped",
+        "1/2 teaspoon salt",
+        "1 apple, peeled and chopped",
+        "2 cloves garlic, minced",
+        "1/2 teaspoon dried sage",
+        "1 teaspoon dried rosemary",
+        "1 teaspoon dried thyme",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley and Wild Rice Stuffing",
+    "url": "http://allrecipes.com/recipe/229229/barley-and-wild-rice-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-bake.json b/serverless-fleets/data/input/inferencing/recipes/barley-bake.json
new file mode 100644
index 000000000..cdec31d51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-bake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.",
+        "Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 medium onion, diced",
+        "1 cup uncooked pearl barley",
+        "1/2 cup pine nuts",
+        "2 green onions, thinly sliced",
+        "1/2 cup sliced fresh mushrooms",
+        "1/2 cup chopped fresh parsley",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon pepper",
+        "2 (14.5 ounce) cans vegetable broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley Bake",
+    "url": "http://allrecipes.com/recipe/43789/barley-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/barley-beef-stew.json
new file mode 100644
index 000000000..b3713215b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-beef-stew.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Season beef with salt and black pepper; coat with flour, shaking off excess.",
+        "Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.",
+        "Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more."
+    ],
+    "ingredients": [
+        "1 pound cubed beef stew meat",
+        "salt and ground black pepper to taste",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons vegetable oil",
+        "2 cups chopped onion",
+        "2 cups chopped cabbage",
+        "1 cup chopped celery",
+        "1 cup sliced carrots",
+        "3 cloves minced garlic",
+        "2 cups sliced fresh mushrooms",
+        "2 teaspoons dried rosemary",
+        "2 teaspoons dried thyme",
+        "1/3 cup pearl barley",
+        "2 cups water",
+        "1 (12 fluid ounce) can or bottle dark porter beer",
+        "1 cube beef bouillon",
+        "1 tablespoon brown sugar",
+        "1 tablespoon apple cider vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley Beef Stew",
+    "url": "http://allrecipes.com/recipe/229275/barley-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-black-bean-burgers.json b/serverless-fleets/data/input/inferencing/recipes/barley-black-bean-burgers.json
new file mode 100644
index 000000000..c1e9ebd1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-black-bean-burgers.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil.",
+        "Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.",
+        "Mash black beans with a fork in a large bowl until thick and pasty. Stir barley, Cheddar cheese, mushrooms, onion, red bell pepper, parsley, eggs, garlic, salt, and black pepper into mashed black beans. Mix enough bread crumbs into bean mixture to form a sticky batter that holds together.",
+        "Divide batter into 4 to 6 patties; place on prepared aluminum foil.",
+        "Grill patties on the aluminum foil for about 8 minutes on each side."
+    ],
+    "ingredients": [
+        "1/2 cup quick-cooking barley",
+        "1 cup water",
+        "1 (16 ounce) can black beans, drained and rinsed",
+        "1 cup shredded Cheddar cheese",
+        "1 cup mushrooms, minced",
+        "1/2 onion, minced",
+        "1/2 red bell pepper, minced",
+        "1/4 cup fresh parsley, minced",
+        "2 large eggs",
+        "3 cloves garlic, minced",
+        "salt and ground black pepper to taste",
+        "1/2 cup bread crumbs, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley Black Bean Burgers",
+    "url": "http://allrecipes.com/recipe/222248/barley-black-bean-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-casserole-20057.json b/serverless-fleets/data/input/inferencing/recipes/barley-casserole-20057.json
new file mode 100644
index 000000000..35b521c1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-casserole-20057.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2\" above it. Cover the casserole tightly and bake in a 350\u00b0F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.",
+        "Add finely slivered buttered almonds to the barley just before serving.",
+        "Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.",
+        "Add saut\u00e9d chicken livers and some chopped fresh parsley to the barley casserole just before serving.",
+        "Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley."
+    ],
+    "ingredients": [
+        "1/2 pound mushrooms",
+        "4-5 tablespoons butter",
+        "1 large onion, chopped very fine",
+        "1 cup pearl barley",
+        "Salt, pepper",
+        "2-3 cups beef or chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Onion",
+        "Side",
+        "Bake",
+        "High Fiber",
+        "Casserole/Gratin",
+        "Barley",
+        "Winter",
+        "House & Garden",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Barley Casserole",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-casserole-20057"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-cauliflower-and-herbs-with-burrata-51214480.json b/serverless-fleets/data/input/inferencing/recipes/barley-cauliflower-and-herbs-with-burrata-51214480.json
new file mode 100644
index 000000000..56bc7b4aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-cauliflower-and-herbs-with-burrata-51214480.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Cook barley in a large pot of boiling salted water until tender, 15\u201320 minutes for pearl, 35\u201340 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.",
+        "Meanwhile, toss breadcrumbs with 1 tablespoon oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10\u201312 minutes; let cool.",
+        "Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.",
+        "Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.",
+        "Mix burrata and cr\u00e8me fra\u00eeche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.",
+        "DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature."
+    ],
+    "ingredients": [
+        "1/2 cup pearl, hulled, or hull-less barley",
+        "Kosher salt",
+        "1/4 cup fine fresh breadcrumbs",
+        "1 tablespoon extra-virgin olive oil, plus more for drizzling",
+        "2 cups whole milk",
+        "1 cup finely chopped cauliflower",
+        "1 small shallot, finely chopped",
+        "1/2 cup finely chopped celery hearts, plus 1/4 cup finely chopped leaves",
+        "1/4 cup finely chopped fresh flat-leaf parsley, plus 1/4 cup finely chopped fresh flat-leaf parsley stems",
+        "1/2 teaspoon finely grated lemon zest",
+        "2 tablespoons fresh lemon juice",
+        "1 tablespoon Champagne vinegar or white wine vinegar",
+        "8 ounces burrata or fresh mozzarella, torn",
+        "1 tablespoon cr\u00e8me fra\u00eeche",
+        "Coarsely ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Herb",
+        "Vegetarian",
+        "Lunch",
+        "Barley",
+        "Cauliflower",
+        "Healthy",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Barley, Cauliflower, and Herbs with Burrata",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-cauliflower-and-herbs-with-burrata-51214480"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-corn-and-cherry-tomato-salad-with-basil-dressing-12128.json b/serverless-fleets/data/input/inferencing/recipes/barley-corn-and-cherry-tomato-salad-with-basil-dressing-12128.json
new file mode 100644
index 000000000..d32f743d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-corn-and-cherry-tomato-salad-with-basil-dressing-12128.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled."
+    ],
+    "ingredients": [
+        "2 cups medium barley",
+        "1 teaspoon salt",
+        "1/3 cup white-wine vinegar",
+        "1 1/2 cups packed fresh basil leaves, rinsed and spun dry",
+        "2/3 cup vegetable oil",
+        "3 cups cooked fresh corn kernels (cut from about 6 ears)",
+        "2 pints cherry tomatoes, halved or, if large, quartered"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Herb",
+        "Tomato",
+        "Vegetable",
+        "Freeze/Chill",
+        "High Fiber",
+        "Summer",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Barley, Corn, and Cherry Tomato Salad with Basil Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-corn-and-cherry-tomato-salad-with-basil-dressing-12128"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-corn-salad.json b/serverless-fleets/data/input/inferencing/recipes/barley-corn-salad.json
new file mode 100644
index 000000000..eec232808
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-corn-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring water and barley to a boil in a saucepan. Reduce heat to low, cover, and simmer until barley is tender, about 30 minutes.",
+        "Drain any excess water from barley and transfer to a large bowl; stir in 2 tablespoons olive oil.",
+        "Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until slightly softened, about 2 minutes. Stir in tomatoes and scallions; cook until scallions are wilted, about 2 minutes.",
+        "Mix corn mixture into barley in the bowl. Stir in mixed greens, lemon juice, and lemon zest. Season salad with salt and pepper."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3851685.jpg",
+    "ingredients": [
+        "3 cups water",
+        "1 cup barley",
+        "3 tablespoons extra-virgin olive oil, divided",
+        "1 1/2 cups corn kernels",
+        "1 cup cherry tomatoes, halved",
+        "2 scallions, sliced",
+        "2 cups mixed greens",
+        "1 lemon, juiced",
+        "1 teaspoon lemon zest",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley Corn Salad",
+    "url": "http://allrecipes.com/recipe/254769/barley-corn-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-fennel-and-beet-salad-51236490.json b/serverless-fleets/data/input/inferencing/recipes/barley-fennel-and-beet-salad-51236490.json
new file mode 100644
index 000000000..5d689db25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-fennel-and-beet-salad-51236490.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 cups cooked barley (from about 2/3 cup dried)",
+        "1 thinly sliced fennel bulb",
+        "2 thinly sliced small golden beets",
+        "1/2 thinly sliced small red onion",
+        "1/4 cup chopped toasted almonds",
+        "1/4 cup torn fresh mint in a large bowl",
+        "1/4 cup olive oil",
+        "3 tablespoons Sherry vinegar or red wine vinegar",
+        "Salt",
+        "Pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "High Fiber",
+        "Lunch",
+        "Spring",
+        "Summer",
+        "Healthy",
+        "Vegan",
+        "Raw",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Barley, Fennel, and Beet Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-fennel-and-beet-salad-51236490"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-feta-and-pear-salad-15764.json b/serverless-fleets/data/input/inferencing/recipes/barley-feta-and-pear-salad-15764.json
new file mode 100644
index 000000000..e144f6cf8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-feta-and-pear-salad-15764.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F.",
+        "In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.",
+        "While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.",
+        "Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined."
+    ],
+    "ingredients": [
+        "1/3 cup pearl barley",
+        "3 tablespoons walnuts",
+        "1/2 cup packed fresh flat-leafed parsley leaves",
+        "1 celery rib",
+        "1/2 small head radicchio (about 1 1/2 ounces)",
+        "1/2 firm-ripe pear",
+        "1/4 cup crumbled feta",
+        "2 tablespoons fresh lemon juice",
+        "1 1/2 tablespoons extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Fruit",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Feta",
+        "Pear",
+        "Walnut",
+        "Barley",
+        "Celery",
+        "Fall",
+        "Healthy",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Barley, Feta, and Pear Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-feta-and-pear-salad-15764"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-leek-soup-with-mini-chicken-meatball.json b/serverless-fleets/data/input/inferencing/recipes/barley-leek-soup-with-mini-chicken-meatball.json
new file mode 100644
index 000000000..200d3a544
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-leek-soup-with-mini-chicken-meatball.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a large, heavy pot over medium-high heat, melt the butter with the 2 Tbs. olive oil. Add the leeks and garlic and saut\u00e9 until very soft, about 5 minutes. Add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes. Add the tomato paste and wine, stir to combine and cook for 4 minutes. Add the barley and the 8 cups broth and bring to a boil. Reduce the heat to low, cover and simmer until the barley is tender, about 45 minutes",
+        "Meanwhile, preheat an oven to 375\u00b0F (190\u00b0C). Oil a baking sheet.",
+        "In a bowl, combine the ground chicken, cheese, bread crumbs, the 2 Tbs. parsley and the tomato paste. Add the 1 tsp. salt and the 1/2 tsp. pepper and stir to combine. The mixture will be very sticky. To form the meatballs, use 2 small spoons to scoop up the mixture and transfer it to the prepared baking sheet. Transfer to the oven and cook until the meatballs are cooked through and no longer pink in the center, 10 to 12 minutes.",
+        "Add the meatballs to the soup and stir in gently. If the soup is too thick, add more broth and heat through. Season with salt and pepper and serve immediately, garnished with the 1/2 cup parsley. Serves 8 to 10.",
+        "Adapted from Williams-Sonoma",
+        "Soup of the Day,",
+        "by Kate McMillan (Weldon Owen, 2011)."
+    ],
+    "ingredients": [
+        "1 Tbs. unsalted butter",
+        "2 Tbs. olive oil, plus more for baking sheet",
+        "3 leeks, white and light green portions, chopped",
+        "3 garlic cloves, minced",
+        "1/2 lb. (250 g) cremini mushrooms, sliced",
+        "2 Tbs. tomato paste",
+        "1/4 cup (2 fl. oz./60 ml) dry white wine",
+        "2 cups (12 oz./375 g) pearl barley",
+        "8 cups (64 fl. oz./2 l) chicken broth, plus more as needed",
+        "1 lb. (500 g) ground chicken",
+        "1/2 cup (2 oz./60 g) grated Parmigiano-Reggiano cheese",
+        "1/4 cup (1 oz./30 g) plain dried bread crumbs",
+        "2 Tbs. minced fresh flat-leaf parsley, plus 1/2 cup (3/4 oz./20 g)\n\u00a0 chopped parsley",
+        "1 Tbs. tomato paste",
+        "1 tsp. salt, plus more, to taste",
+        "1/2 tsp. freshly ground pepper, plus more, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Barley-Leek Soup with Mini Chicken Meatballs",
+    "url": "http://www.williams-sonoma.com/recipe/barley-leek-soup-with-mini-chicken-meatball.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-lentil-and-mushroom-soup.json b/serverless-fleets/data/input/inferencing/recipes/barley-lentil-and-mushroom-soup.json
new file mode 100644
index 000000000..afa758c5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-lentil-and-mushroom-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.",
+        "Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 medium onion, chopped",
+        "1 stalk celery, chopped",
+        "2 carrots, chopped",
+        "3/4 cup pearl barley",
+        "3/4 cup dry brown lentils",
+        "1/3 cup dried porcini mushrooms, rinsed",
+        "2 quarts low-sodium beef broth",
+        "1/4 teaspoon dried thyme",
+        "1 teaspoon dried parsley",
+        "1/4 teaspoon freshly ground black pepper",
+        "1 bay leaf",
+        "4 cups sliced button mushrooms",
+        "1 tablespoon dry sherry (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley, Lentil and Mushroom Soup",
+    "url": "http://allrecipes.com/recipe/150583/barley-lentil-and-mushroom-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-lime-fiesta-salad.json b/serverless-fleets/data/input/inferencing/recipes/barley-lime-fiesta-salad.json
new file mode 100644
index 000000000..7dba5c5b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-lime-fiesta-salad.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.",
+        "In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.",
+        "In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold."
+    ],
+    "ingredients": [
+        "1 cup pearl barley",
+        "2 cups water",
+        "1/2 (15 ounce) can black beans, rinsed and drained",
+        "1/2 green bell pepper, chopped",
+        "1/2 red bell pepper, chopped",
+        "1 (8.75 ounce) can whole kernel corn, drained",
+        "1 stalk celery, chopped",
+        "1 small red onion, chopped",
+        "1 large carrot, chopped",
+        "3/4 chipotle pepper in adobo sauce, finely chopped, or to taste",
+        "1 tablespoon canola oil",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon ground cumin",
+        "1/4 cup water",
+        "2 tablespoons light corn syrup, or to taste",
+        "1 tablespoon canola oil, or to taste",
+        "1 tablespoon lime juice, or to taste",
+        "1 tablespoon lemon juice, or to taste",
+        "1/4 cup chopped fresh cilantro",
+        "1 teaspoon distilled white vinegar, or to taste",
+        "onion powder, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley Lime Fiesta Salad",
+    "url": "http://allrecipes.com/recipe/217156/barley-lime-fiesta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-mushroom-risotto.json b/serverless-fleets/data/input/inferencing/recipes/barley-mushroom-risotto.json
new file mode 100644
index 000000000..8198eb33e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-mushroom-risotto.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more.  This process takes about 50 minutes.",
+        "Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve."
+    ],
+    "ingredients": [
+        "5 cups chicken broth",
+        "1 tablespoon butter",
+        "1 onion, chopped",
+        "1 cup pearl barley",
+        "3/4 teaspoon dried thyme",
+        "1 bay leaf",
+        "1 tablespoon olive oil",
+        "1 pound mushrooms, sliced",
+        "2 garlic, chopped",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley Mushroom Risotto",
+    "url": "http://allrecipes.com/recipe/58699/barley-mushroom-risotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-oat-chocolate-chip-bars.json b/serverless-fleets/data/input/inferencing/recipes/barley-oat-chocolate-chip-bars.json
new file mode 100644
index 000000000..f29d689e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-oat-chocolate-chip-bars.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Mix whole wheat flour, rolled oats, brown sugar, barley flour, oat bran, wheat bran, nonfat dry milk powder, flaxseed, cinnamon, baking powder, and baking soda together in a bowl. Add honey, water, olive oil, and vanilla extract to flour mixture and mix well; fold in chocolate chips, walnuts, and coconut.",
+        "Place dough in the center of the prepared baking sheet and cover with waxed paper. Roll a rolling pin over dough to spread onto the entire baking sheet. Remove waxed paper.",
+        "Bake in the preheated oven until set, about 20 minutes. Remove baking sheet from oven and allow to cool slightly for 5 minutes. Slide parchment paper onto a work surface and cut into bars. Transfer bars to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup whole wheat flour",
+        "1 cup regular rolled oats",
+        "1/2 cup brown sugar",
+        "1/2 cup barley flour",
+        "1/2 cup oat bran",
+        "1/4 cup wheat bran",
+        "3 tablespoons nonfat dry milk powder",
+        "2 tablespoons ground flaxseed",
+        "5 teaspoons ground cinnamon",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "1/2 cup honey",
+        "5 tablespoons water",
+        "1/4 cup olive oil",
+        "1 teaspoon vanilla extract",
+        "1 cup chocolate chips",
+        "1 cup chopped walnuts",
+        "1 cup shredded coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley-Oat Chocolate Chip Bars",
+    "url": "http://allrecipes.com/recipe/242241/barley-oat-chocolate-chip-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-oat-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/barley-oat-pancakes.json
new file mode 100644
index 000000000..b70ea6791
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-oat-pancakes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.",
+        "Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.",
+        "Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/6581716.jpg",
+    "ingredients": [
+        "1 cup oat flour",
+        "1 cup barley flour",
+        "1/4 cup wheat germ",
+        "2 tablespoons brown sugar",
+        "1 tablespoon baking powder",
+        "1 teaspoon salt",
+        "1 1/2 cups skim milk, or as needed",
+        "2 eggs, slightly beaten",
+        "1/2 banana, mashed",
+        "2 tablespoons honey",
+        "1 tablespoon oil",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley Oat Pancakes",
+    "url": "http://allrecipes.com/recipe/242242/barley-oat-pancakes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-risotto-primavera.json b/serverless-fleets/data/input/inferencing/recipes/barley-risotto-primavera.json
new file mode 100644
index 000000000..c46cd351f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-risotto-primavera.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes. Add zucchini and yellow squash; cook until tender, 5 to 10 minutes.",
+        "Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.",
+        "Heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. Add garlic and thyme; cook until fragrant, 1 to 2 minutes. Cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.",
+        "Pour about 2 cups warm broth into barley mixture; reduce heat to low, and simmer, stirring occasionally, until broth is absorbed, 5 to 10 minutes. Add remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender, 15 to 20 minutes. Stir in carrot mixture, butter, and Parmesan cheese until cheese melts, 1 to 2 minutes. Season with salt and black pepper."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1200&h=628&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F971417.jpg",
+    "ingredients": [
+        "1 teaspoon vegetable oil",
+        "2  carrots, diced",
+        "1  zucchini, diced",
+        "3 small yellow squash, diced",
+        "4\u2009\u00bd cups chicken broth or vegetable broth",
+        "1 teaspoon vegetable oil",
+        "1 small onion, diced",
+        "2 teaspoons minced garlic",
+        "1 teaspoon dried thyme",
+        "1 cup pearl barley",
+        "2 tablespoons butter (optional)",
+        "\u00bd cup grated Parmesan cheese",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley Risotto Primavera",
+    "url": "http://allrecipes.com/recipe/228032/barley-risotto-primavera/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-risotto-with-roasted-winter-vegetables-recipe.json b/serverless-fleets/data/input/inferencing/recipes/barley-risotto-with-roasted-winter-vegetables-recipe.json
new file mode 100644
index 000000000..bac2ceae8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-risotto-with-roasted-winter-vegetables-recipe.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F.",
+        "Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer. Roast until golden and tender, about 25 minutes.",
+        "Combine the chicken broth and thyme in a small saucepan and bring to a simmer.",
+        "Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes. Add the roasted vegetables and cook until the vegetables are heated through. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 minutes. If the risotto thickens up too much, thin it out with a little hot water. Season with salt and pepper. Serve immediately. Pass grated cheese at the table."
+    ],
+    "ingredients": [
+        "4 cups chicken or vegetable broth, homemade or low-sodium canned",
+        "2 sprigs fresh thyme",
+        "1 medium carrot, sliced",
+        "1 small celery root (about 1/2 pound), peeled and cut into 3/4-inch chunks",
+        "1/2 small butternut squash, halved, peeled, seeded, and cut into 3/4-inch chunks",
+        "4 tablespoons extra-virgin olive oil",
+        "1 teaspoon kosher salt, plus additional for seasoning",
+        "1 cup pearl barley",
+        "1/2 medium onion, chopped",
+        "2 cloves garlic, smashed",
+        "1/2 cup dry white wine",
+        "4 to 5 cups torn mustard greens (1 small bunch)",
+        "Freshly ground black pepper",
+        "1 cup freshly grated Parmesan, optional"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Italian",
+        "Risotto Recipes",
+        "Barley",
+        "Grain Recipes",
+        "Celery",
+        "Vegetable",
+        "Carrot Recipes",
+        "Cheese",
+        "Butternut Squash",
+        "Main Dish Recipes",
+        "Appetizer",
+        "Dinner Parties",
+        "Recipes for Parties",
+        "Roasting",
+        "Sauteing Recipes"
+    ],
+    "title": "Barley Risotto with Roasted Winter Vegetables",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/barley-risotto-with-roasted-winter-vegetables-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-salad-with-almonds-and-apricot.json b/serverless-fleets/data/input/inferencing/recipes/barley-salad-with-almonds-and-apricot.json
new file mode 100644
index 000000000..ebd125639
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-salad-with-almonds-and-apricot.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil.  Cover, and reduce heat.  Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.",
+        "Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.",
+        "In a serving dish, combine barley, onion, apricots, almonds, and parsley.  Toss.",
+        "In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg.  Pour over the barley mixture ,and toss well to combine.  Serve at room temperature."
+    ],
+    "ingredients": [
+        "1 1/2 cups pearl barley",
+        "4 1/2 cups water",
+        "1 tablespoon canola oil",
+        "1 red onion, thinly sliced",
+        "3/4 cup dried apricots, sliced",
+        "1/2 cup sliced almonds",
+        "2 tablespoons chopped fresh parsley",
+        "1 cup plain low-fat yogurt",
+        "2 tablespoons honey",
+        "1 lemon, juiced",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground turmeric",
+        "1/2 teaspoon salt",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley Salad With Almonds And Apricots",
+    "url": "http://allrecipes.com/recipe/13924/barley-salad-with-almonds-and-apricot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-shrimp-and-corn-salad.json b/serverless-fleets/data/input/inferencing/recipes/barley-shrimp-and-corn-salad.json
new file mode 100644
index 000000000..ca03aa4ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-shrimp-and-corn-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.",
+        "Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.",
+        "In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine."
+    ],
+    "ingredients": [
+        "1 cup barley",
+        "2 1/2 cups water",
+        "1 pound cooked bay shrimp",
+        "2 cups frozen corn, thawed",
+        "1/2 cup diced green bell pepper",
+        "1/2 cup diced red bell pepper",
+        "4 green onions, chopped",
+        "1 tablespoon chopped fresh thyme",
+        "1 teaspoon minced lemon zest",
+        "1/4 cup fresh lemon juice",
+        "1/4 cup olive oil",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barley, Shrimp, and Corn Salad",
+    "url": "http://allrecipes.com/recipe/34620/barley-shrimp-and-corn-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-soup-with-greens-fennel-lemon-and-dill-357291.json b/serverless-fleets/data/input/inferencing/recipes/barley-soup-with-greens-fennel-lemon-and-dill-357291.json
new file mode 100644
index 000000000..04ff5a8d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-soup-with-greens-fennel-lemon-and-dill-357291.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes.",
+        "Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and saut\u00e9 until golden brown, stirring often, about 15 minutes. Add saut\u00e9ed onions and remaining 6 cups broth to pot with barley. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.",
+        "Add kale and chard to soup. Simmer until greens are tender, about 15 minutes. Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes. Add 1 tablespoon lemon juice. Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired.",
+        "Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "8 cups (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson), divided",
+        "1 cup (scant) pearl barley (about 6 ounces), rinsed",
+        "1 teaspoon (scant) fine sea salt plus additional for sprinkling",
+        "2 tablespoons extra-virgin olive oil plus additional for drizzling",
+        "3 cups chopped onions",
+        "8 cups coarsely chopped stemmed kale leaves (about one 7-ounce bunch)",
+        "6 cups coarsely chopped stemmed chard leaves (about one 7-ounce bunch)",
+        "5 cups spinach leaves (about 5 ounces)",
+        "3/4 cup sliced green onions",
+        "1/2 cup chopped fresh dill",
+        "1/2 cup chopped fresh fennel fronds",
+        "3 tablespoons chopped fresh mint",
+        "1 to 2 tablespoons fresh lemon juice",
+        "1 7-ounce package feta cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Appetizer",
+        "Saut\u00e9",
+        "Vegetarian",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Barley",
+        "Fennel",
+        "Kale",
+        "Spinach",
+        "Healthy",
+        "Chard",
+        "Dill",
+        "Lemon Juice",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Barley Soup with Greens, Fennel, Lemon, and Dill",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-soup-with-greens-fennel-lemon-and-dill-357291"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-stuffed-peppers-56390145.json b/serverless-fleets/data/input/inferencing/recipes/barley-stuffed-peppers-56390145.json
new file mode 100644
index 000000000..3ed469a51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-stuffed-peppers-56390145.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.",
+        "Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.",
+        "Preheat the oven to 350\u00b0F and make sure the oven rack is positioned in the center.",
+        "In a large saut\u00e9 pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!",
+        "After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.",
+        "Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.",
+        "Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.",
+        "Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.",
+        "Use a large spoon to divide the barley filling evenly among the pepper halves.",
+        "Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.",
+        "Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown."
+    ],
+    "ingredients": [
+        "3/4 cup uncooked barley, or 2 cups cooked barley or other grain",
+        "2 tablespoons olive oil",
+        "2 cups sliced cremini mushrooms",
+        "Kosher salt and freshly cracked black pepper",
+        "freshly cracked black pepper",
+        "1/2 cup grated Parmesan cheese",
+        "1 cup small-diced fresh mozzarella",
+        "1/4 cup chopped fresh parsley",
+        "1 yellow bell pepper, halved lengthwise and seeded",
+        "1 red bell pepper, halved lengthwise and seeded",
+        "1 cup bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Pepper",
+        "Kid-Friendly",
+        "Dinner",
+        "Mozzarella",
+        "Barley",
+        "Healthy",
+        "HarperCollins"
+    ],
+    "title": "Barley-Stuffed Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-stuffed-peppers-56390145"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-swiss-chard-and-lima-bean-soup-13340.json b/serverless-fleets/data/input/inferencing/recipes/barley-swiss-chard-and-lima-bean-soup-13340.json
new file mode 100644
index 000000000..50f047e5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-swiss-chard-and-lima-bean-soup-13340.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a baking pan toast the barley in a preheated 375\u00b0F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender."
+    ],
+    "ingredients": [
+        "1 cup medium pearl barley",
+        "2 onions, chopped coarse",
+        "1 cup chopped carrot",
+        "2 large garlic cloves",
+        "2 tablespoons olive oil",
+        "3 quarts (12 cups) water",
+        "1 quart (4 cups) chicken broth",
+        "2 smoked ham hocks",
+        "4 parsley sprigs",
+        "1 cup chopped celery",
+        "1 pound Swiss chard, washed well and chopped coarse",
+        "a 10-ounce package frozen lima beans",
+        "1 teaspoon dried basil, crumbled",
+        "1/2 teaspoon dried thyme, crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bake",
+        "High Fiber",
+        "Lunch",
+        "Ham",
+        "Barley",
+        "Lima Bean",
+        "Chard",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Barley, Swiss Chard, and Lima Bean Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-swiss-chard-and-lima-bean-soup-13340"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-torte-11134.json b/serverless-fleets/data/input/inferencing/recipes/barley-torte-11134.json
new file mode 100644
index 000000000..e60355586
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-torte-11134.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a small bowl let the mushrooms soak in the warm water. In a heavy saucepan cook the onions in the butter over moderately low heat, stirring occasionally, for 15 minutes, or until they are soft. Strain the mushrooms through a fine sieve into a bowl, reserving the liquid, and chop them into 1/4-inch pieces.",
+        "Stir the barley into the onion mixture, coating it well, add the mushrooms, 1/2 cup of the reserved mushroom liquid, and 1/2 cup of the broth, and cook the mixture over moderate heat, stirring, for 5 minutes, or until almost all the liquid is absorbed. Add the remaining 1/2 cup broth and 1/2 cup of the remaining reserved mushroom liquid and cook the mixture, stirring, for 5 minutes, or until the liquid is absorbed. Stir in the remaining mushroom liquid and the salt and cook the mixture, adding up to 1/2 cup additional water if it is too dry, for 12 minutes, or until the barley is tender. Transfer the barley mixture to a jelly-roll pan and let it cool completely.",
+        "Butter an 8-inch round cake pan (2 inches deep) and coat it with the bread crumbs, knocking out any excess. In a bowl stir together the Fontina, the whole egg, the egg yolk and the barley mixture gently but thoroughly and spoon the mixture into the prepared pan, pressing it down and smoothing the top. Cover the pan tightly with foil, bake the torte in a preheated 400\u00b0F. oven for 40 minutes, or until it is set, and let it cool in the pan on a rack for 10 minutes. Invert the torte onto a serving plate and serve it warm, cut into wedges."
+    ],
+    "ingredients": [
+        "a 1/4-ounce package dried mushrooms (available at most supermarkets)",
+        "2 cups warm water",
+        "2 small onions, diced",
+        "3 tablespoons unsalted butter",
+        "1 cup pearl barley",
+        "1 cup chicken broth",
+        "3/4 teaspoon salt",
+        "1/4 cup fine dry bread crumbs",
+        "1/2 cup coarsely grated Fontina (about 1/4 pound)",
+        "1 large whole egg, beaten lightly",
+        "1 large egg yolk, beaten lightly"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Mushroom",
+        "Side",
+        "Bake",
+        "Barley",
+        "Gourmet",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Barley Torte",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-torte-11134"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barley-with-caramelized-onions-and-bow-tie-pasta-5111.json b/serverless-fleets/data/input/inferencing/recipes/barley-with-caramelized-onions-and-bow-tie-pasta-5111.json
new file mode 100644
index 000000000..288ec74d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barley-with-caramelized-onions-and-bow-tie-pasta-5111.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Heat oil in heavy large saucepan over medium-high heat. Add onions and saut\u00e9 until deep brown, about 15 minutes. Add barley and stir 30 seconds. Add mushrooms; saut\u00e9 until barley browns and mushrooms begin to soften, about 5 minutes. Add broth. Bring mixture to boil. Cover pan; reduce heat to medium-low. Simmer until barley is tender and broth is absorbed, about 25 minutes. Mix in pasta. Season to taste with salt and pepper and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 large onions, chopped",
+        "1 cup pearl barley",
+        "1/2 pound mushrooms, sliced",
+        "2 cups canned vegetable broth",
+        "1 cup small bow-tie pasta, freshly cooked"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Onion",
+        "Pasta",
+        "Appetizer",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Barley",
+        "Spring",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Barley with Caramelized Onions and Bow-Tie Pasta",
+    "url": "http://www.epicurious.com/recipes/food/views/barley-with-caramelized-onions-and-bow-tie-pasta-5111"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barlows-blackened-catfish.json b/serverless-fleets/data/input/inferencing/recipes/barlows-blackened-catfish.json
new file mode 100644
index 000000000..b4bcfcc41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barlows-blackened-catfish.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.",
+        "In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.",
+        "Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.",
+        "Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.",
+        "Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork."
+    ],
+    "ingredients": [
+        "2 teaspoons cayenne pepper",
+        "2 teaspoons lemon pepper",
+        "2 teaspoons garlic powder",
+        "2 teaspoons salt",
+        "2 teaspoons pepper",
+        "1 pound catfish fillets",
+        "2 tablespoons butter",
+        "1 cup Italian-style salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barlow's Blackened Catfish",
+    "url": "http://allrecipes.com/recipe/38107/barlows-blackened-catfish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barnum-200472.json b/serverless-fleets/data/input/inferencing/recipes/barnum-200472.json
new file mode 100644
index 000000000..1f547505a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barnum-200472.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "1/2 ounce apricot brandy",
+        "2 dashes Angostura bitters",
+        "1 dash lemon juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Brandy",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Barnum",
+    "url": "http://www.epicurious.com/recipes/food/views/barnum-200472"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baron-200004.json b/serverless-fleets/data/input/inferencing/recipes/baron-200004.json
new file mode 100644
index 000000000..f7ea82230
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baron-200004.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine all ingredients except the lemon peel in a mixing glass and stir well. Strain into a cocktail glass and add lemon peel."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "1/2 ounce dry vermouth",
+        "2 dashes sweet vermouth",
+        "6 dashes cura\u00e7ao",
+        "3 or 4 ice cubes",
+        "Lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Liqueur",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Fortified Wine",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Baron",
+    "url": "http://www.epicurious.com/recipes/food/views/baron-200004"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barons-blackberry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/barons-blackberry-cobbler.json
new file mode 100644
index 000000000..50da698da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barons-blackberry-cobbler.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.",
+        "Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.",
+        "Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "2 tablespoons cornstarch",
+        "6 cups fresh blackberries",
+        "1/4 cup melted butter",
+        "2 1/2 cups all-purpose flour",
+        "1 1/2 cups white sugar",
+        "1 tablespoon baking powder",
+        "1 teaspoon salt",
+        "2 cups milk",
+        "1 tablespoon vanilla extract",
+        "1/4 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baron's Blackberry Cobbler",
+    "url": "http://allrecipes.com/recipe/218009/barons-blackberry-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barramundi-fillets-with-roasted-sweet-potatoes-and-brussels-sprout-chips-355232.json b/serverless-fleets/data/input/inferencing/recipes/barramundi-fillets-with-roasted-sweet-potatoes-and-brussels-sprout-chips-355232.json
new file mode 100644
index 000000000..d753fe2cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barramundi-fillets-with-roasted-sweet-potatoes-and-brussels-sprout-chips-355232.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl. Whisk in 2 tablespoons oil. Season vinaigrette to taste with salt.",
+        "Preheat oven to 450\u00b0F. Pierce sweet potatoes in several places with fork. Place on sheet of aluminum foil and roast 30 minutes. Turn potatoes over and roast until soft, about 20 minutes longer. Let stand until cool enough to handle. Scoop flesh into processor; discard skins. Puree sweet potatoes until smooth. Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth. Add milk; process to blend. Transfer to microwave-safe bowl. Season to taste with salt and pepper. DO AHEAD: Vinaigrette and potatoes can be made 1 day ahead. Cover separately and chill. Bring vinaigrette to room temperature and rewhisk before using.",
+        "Preheat oven to 450\u00b0F. Place brussels sprout leaves on rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Spread leaves out in even layer. Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes.",
+        "Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet and cook 30 seconds. Reduce heat to medium and add remaining 2 tablespoons butter to skillet. Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes.",
+        "Rewarm sweet potatoes in microwave in 30-second intervals until heated through, stirring occasionally. Divide sweet potatoes among plates. Arrange fish alongside and drizzle vinaigrette over. Sprinkle brussels sprout chips over and serve.",
+        "Floral, subtly spiced Chehalem 2008 \"3 Vineyard\" Pinot Gris, Oregon ($19)."
+    ],
+    "ingredients": [
+        "1 small shallot, minced (about 11/2 teaspoons)",
+        "3 teaspoons fresh lime juice, divided",
+        "1 1/4 teaspoons finely grated lime peel",
+        "1 teaspoon white wine vinegar",
+        "1/2 teaspoon honey",
+        "5 tablespoons extra-virgin olive oil, divided",
+        "1 3/4 pounds red-skinned sweet potatoes (yams)",
+        "5 tablespoons unsalted butter, room temperature, divided",
+        "1 teaspoon chopped fresh thyme",
+        "Pinch of freshly grated nutmeg",
+        "1/4 cup warm whole milk",
+        "8 ounces brussels sprouts, leaves separated, cores discarded",
+        "4 5-to 6-ounce barramundi fillets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Roast",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Healthy",
+        "Brussel Sprout",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Barramundi Fillets With Roasted Sweet Potatoes and Brussels Sprout Chips",
+    "url": "http://www.epicurious.com/recipes/food/views/barramundi-fillets-with-roasted-sweet-potatoes-and-brussels-sprout-chips-355232"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/barramundi-with-lemon-basil-sauce.json b/serverless-fleets/data/input/inferencing/recipes/barramundi-with-lemon-basil-sauce.json
new file mode 100644
index 000000000..25da400da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barramundi-with-lemon-basil-sauce.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Brush fish with olive oil.",
+        "Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.",
+        "Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.",
+        "Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1130754.jpg",
+    "ingredients": [
+        "4 (4 ounce) fillets barramundi (Asian sea bass)",
+        "1 tablespoon olive oil, or as needed",
+        "Crumb Topping:",
+        "1 cup dried bread crumbs",
+        "1/2 teaspoon seafood seasoning (such as Old Bay\u00ae)",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon lemon zest",
+        "1 pinch dried thyme",
+        "Lemon-Butter-Basil Sauce:",
+        "1 cup melted butter",
+        "1/4 cup lemon juice",
+        "1/4 cup white wine",
+        "2 tablespoons chopped fresh basil, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Barramundi With Lemon Basil Sauce",
+    "url": "http://allrecipes.com/recipe/237613/barramundi-with-lemon-basil-sauce/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/barry-good-salmon-patty.json b/serverless-fleets/data/input/inferencing/recipes/barry-good-salmon-patty.json
new file mode 100644
index 000000000..da33c3bda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/barry-good-salmon-patty.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. Dust each patty with cornmeal.",
+        "Heat 1 tablespoon oil in a large skillet. Fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. Repeat until all patties are cooked. Garnish each with a lemon slice and a sprig of parsley."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/6824868.jpg",
+    "ingredients": [
+        "4 pounds pink salmon (such as Chicken of the Sea\u00ae), drained, flaked and cartilage removed",
+        "4 large eggs",
+        "1 1/2 cups panko bread crumbs",
+        "3/4 cup mayonnaise",
+        "2 lemons, juiced",
+        "2 tablespoons ranch dressing mix",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon garlic powder",
+        "1 teaspoon dried dill",
+        "1 teaspoon seafood seasoning (such as Old Bay\u00ae)",
+        "1/2 cup white cornmeal",
+        "1/4 cup vegetable oil, or as needed",
+        "16 lemon slices",
+        "16 sprigs fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "'Barry Good' Salmon Patty",
+    "url": "http://allrecipes.com/recipe/233622/barry-good-salmon-patty/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bartlesville-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/bartlesville-cream-pie.json
new file mode 100644
index 000000000..06a98740b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bartlesville-cream-pie.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch round cake pan. Line the bottom with parchment paper and butter again. Dust with flour/cocoa.",
+        "In a mixing bowl, whisk together the flour, sugar and salt. In a saucepan over medium heat, melt the butter. Stir in the cocoa. Add the boiling water and allow the mixture to boil for 30 seconds, then turn off the heat. Add the flour mixture and stir lightly to cool.",
+        "In a measuring cup, whisk together the buttermilk, baking soda, vanilla and egg. Stir the buttermilk mixture into the butter/chocolate mixture. Pour into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let rest for 10 minutes in the pan, then remove the cake from the pan and let cool.",
+        "For the pudding: While the cake is baking, make the pudding. In a medium pot over medium heat, add 1/2 cup sugar. Melt the sugar, swirling the pot occasionally. When the sugar gets to a medium amber color, remove from the heat. (Keep your eye on this as it can go to burnt very quickly.)",
+        "Whisk together the cornstarch, salt, 1 cup milk and the remaining 1/2 cup sugar. Slowly and carefully stir this mixture into the hot sugar. Return the pot to medium-low heat and stir until the caramel is all melted and smooth. Whisk together the egg yolks and remaining 1/2 cup milk in a small bowl and stir that into the pot. Cook until the mixture begins to thicken. Remove from the heat and stir in the butter and vanilla. Strain into a bowl to remove any lumps. Press a piece of plastic wrap onto the surface of the pudding. Let cool, then refrigerate.",
+        "To finish: Cut the cake in half and put the bottom piece onto a serving plate. Spread the pudding evenly over this layer. Sprinkle on a little salt and place the top piece over the pudding.",
+        "For the glaze: In a small pot over medium heat, heat the cream but do not let it boil. Add the chocolate and stir until smooth. Stir in the vanilla.",
+        "Pour the glaze over the top so that it drips down the sides of the cake. Let set a few minutes. Refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "1 stick (8 tablespoons) salted butter, plus more for buttering the pan",
+        "1 cup all-purpose flour, plus more for dusting",
+        "2 heaping tablespoons cocoa, plus more for dusting",
+        "1 cup sugar",
+        "1/4 teaspoon kosher salt",
+        "1/2 cup boiling water",
+        "1/4 cup buttermilk",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon vanilla extract",
+        "1 large egg, beaten",
+        "1 cup sugar",
+        "2 tablespoons cornstarch",
+        "1/2 teaspoon kosher salt, plus more for sprinkling",
+        "1 1/2 cups whole milk",
+        "2 large egg yolks",
+        "2 tablespoons salted butter",
+        "1 teaspoon vanilla extract",
+        "1 cup heavy cream",
+        "8 ounces bittersweet or semisweet chocolate",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baking",
+        "Dessert",
+        "Dairy Recipes",
+        "Chocolate"
+    ],
+    "title": "Bartlesville Cream Pie",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/bartlesville-cream-pie"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bartlett-pear-pie.json b/serverless-fleets/data/input/inferencing/recipes/bartlett-pear-pie.json
new file mode 100644
index 000000000..7f46f7344
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bartlett-pear-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.",
+        "Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.",
+        "Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie crust pastry",
+        "1/2 cup unsalted butter, softened",
+        "1/2 cup white sugar",
+        "1/4 cup brown sugar",
+        "1 1/2 tablespoons all-purpose flour",
+        "1 teaspoon ground nutmeg",
+        "1/2 teaspoon ground allspice",
+        "1/4 teaspoon salt",
+        "1 pinch ground cinnamon",
+        "2 eggs",
+        "5 Bartlett pears, peeled and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bartlett Pear Pie",
+    "url": "http://allrecipes.com/recipe/235661/bartlett-pear-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bas-best-eggplant-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/bas-best-eggplant-parmesan.json
new file mode 100644
index 000000000..046869ace
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bas-best-eggplant-parmesan.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1 1/2 cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2\u20132 1/2 hours.",
+        "Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.",
+        "Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45\u201360 minutes. This step gives the eggplant a creamy texture when baked.",
+        "Meanwhile, pulse panko, oregano, pepper, and 3/4 cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.",
+        "Preheat oven to 350\u00b0F. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.",
+        "Heat 2/3 cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining 2/3 cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.",
+        "Toss chopped herbs, low-moisture mozzarella, and remaining 3/4 cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9\" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45\u201360 minutes.",
+        "Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425\u00b0F and bake, uncovered, until cheese is bubbling and browned in spots, 15\u201320 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.",
+        "Marinara can be made 2 days ahead. Cover and chill.\nEggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350\u00b0F oven, uncovering halfway through, until bubbling gently at edges."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 head of garlic, cloves crushed",
+        "1 large red onion, chopped",
+        "3 oil-packed anchovy fillets (optional)",
+        "1/2 teaspoon crushed red pepper flakes",
+        "1 tablespoon tomato paste",
+        "1/4 cup dry white wine",
+        "2 (28-ounce) cans whole peeled tomatoes",
+        "1/4 cup torn basil leaves",
+        "1/2 teaspoon dried oregano",
+        "Kosher salt",
+        "4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2\u20133/4 inch thick",
+        "Kosher salt",
+        "3 cups panko (Japanese breadcrumbs)",
+        "1 1/2 teaspoon dried oregano",
+        "1 teaspoon freshly ground black pepper",
+        "1 1/2 cups finely grated Parmesan, divided",
+        "1 1/2 cups all-purpose flour",
+        "5 large eggs, beaten to blend",
+        "1 1/3 cups olive oil",
+        "1/2 cup finely chopped basil and parsley, plus basil leaves for serving",
+        "6 ounces low-moisture mozzarella, grated (about 1 1/3 cups)",
+        "8 ounces fresh mozzarella, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Eggplant",
+        "Parmesan",
+        "Tomato",
+        "Breadcrumbs",
+        "Oregano",
+        "Basil",
+        "Mozzarella",
+        "Cheese",
+        "Vegetarian"
+    ],
+    "title": "BA's Best Eggplant Parmesan",
+    "url": "http://www.epicurious.com/recipes/food/views/bas-best-eggplant-parmesan"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basa-swai-fish-in-coconut-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basa-swai-fish-in-coconut-sauce.json
new file mode 100644
index 000000000..7a57c04da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basa-swai-fish-in-coconut-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix coconut milk, garlic, soy sauce, salt, hot sauce, and black pepper together in a large skillet or wok; add swai fish. Cook over medium-high heat until fish flakes easily with a fork, about 10 minutes.",
+        "Stir cornstarch and cold water together in a bowl; mix into fish mixture and cook until sauce is thickened, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup coconut milk",
+        "2 cloves garlic, minced",
+        "2 teaspoons soy sauce",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon hot sauce",
+        "1/8 teaspoon ground black pepper",
+        "4 (4 ounce) fillets swai fish, cut into 3-inch pieces",
+        "1 tablespoon cornstarch",
+        "1 tablespoon cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basa (Swai) Fish in Coconut Sauce",
+    "url": "http://allrecipes.com/recipe/244602/basa-swai-fish-in-coconut-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basboosa-ii.json b/serverless-fleets/data/input/inferencing/recipes/basboosa-ii.json
new file mode 100644
index 000000000..1b3857f2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basboosa-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.",
+        "In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.",
+        "Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.",
+        "When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving."
+    ],
+    "ingredients": [
+        "2 cups semolina flour",
+        "1/3 teaspoon baking powder",
+        "1 cup white sugar",
+        "1 cup sweetened flaked coconut",
+        "1/4 cup butter, melted",
+        "1 cup plain yogurt",
+        "1/4 cup milk, or as needed",
+        "1/4 cup whole almonds",
+        "1 cup water",
+        "1 cup white sugar",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basboosa II",
+    "url": "http://allrecipes.com/recipe/88557/basboosa-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basboosa.json b/serverless-fleets/data/input/inferencing/recipes/basboosa.json
new file mode 100644
index 000000000..6086b1608
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basboosa.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.",
+        "In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.",
+        "Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm."
+    ],
+    "ingredients": [
+        "1 1/2 cups semolina flour",
+        "1/2 cup white sugar",
+        "1 cup plain yogurt",
+        "1/2 cup vegetable oil",
+        "3 tablespoons flaked coconut",
+        "1 tablespoon baking powder",
+        "6 whole almonds, split in half",
+        "1 1/2 cups water",
+        "1 3/4 cups white sugar",
+        "2 tablespoons rose water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basboosa",
+    "url": "http://allrecipes.com/recipe/32743/basboosa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baseball-bars.json b/serverless-fleets/data/input/inferencing/recipes/baseball-bars.json
new file mode 100644
index 000000000..7506c078b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baseball-bars.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease one 9 inch baking pan.",
+        "In a saucepan over medium heat melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan.",
+        "Bake at 375 degrees F (190 degrees C) for 15 minutes.",
+        "To Make Topping: In the top half of a double boiler melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.",
+        "Spread the topping over the still warm cooked bars. Sprinkle with additional chopped nuts, if desired. Let bars cool on a rack then refrigerate. Cut into bars once chilled."
+    ],
+    "ingredients": [
+        "2/3 cup butter",
+        "1 cup packed brown sugar",
+        "1/4 cup light corn syrup",
+        "1/4 cup crunchy peanut butter",
+        "1 teaspoon vanilla extract",
+        "4 cups quick cooking oats",
+        "2 cups semisweet chocolate chips",
+        "2 cups butterscotch chips",
+        "2/3 cup crunchy peanut butter",
+        "1 cup chopped, unsalted dry-roasted peanuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baseball Bars",
+    "url": "http://allrecipes.com/recipe/11268/baseball-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-baked-spaghetti.json b/serverless-fleets/data/input/inferencing/recipes/basic-baked-spaghetti.json
new file mode 100644
index 000000000..d59c67a5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-baked-spaghetti.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown.  Mix spaghetti sauce into skillet.  Reduce heat and simmer.",
+        "Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Mix together spaghetti and meat mixture, pour into 9x13 pan.  Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "\u00be pound lean ground beef",
+        "1 (16 ounce) jar spaghetti sauce",
+        "1 pound spaghetti",
+        "1 cup shredded mild Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Baked Spaghetti",
+    "url": "http://allrecipes.com/recipe/18440/basic-baked-spaghetti/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-barbecue-rub-242244.json b/serverless-fleets/data/input/inferencing/recipes/basic-barbecue-rub-242244.json
new file mode 100644
index 000000000..1c3797bb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-barbecue-rub-242244.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months."
+    ],
+    "ingredients": [
+        "1/4 cup firmly packed brown sugar",
+        "1/4 cup sweet paprika",
+        "3 tablespoons black pepper",
+        "3 tablespoons coarse salt",
+        "1 tablespoon hickory-smoked salt or more coarse salt",
+        "2 teaspoons garlic powder",
+        "2 teaspoons onion powder",
+        "2 teaspoon celery seeds",
+        "1 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "No-Cook",
+        "Backyard BBQ",
+        "Spice"
+    ],
+    "title": "Basic Barbecue Rub",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-barbecue-rub-242244"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basic-barbeque-sauce.json
new file mode 100644
index 000000000..e7347f4c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-barbeque-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir ketchup, tomato-vegetable juice cocktail, molasses, Meyer lemon juice, Worcestershire sauce, brown sugar, onion, garlic, and black pepper together in a bowl.",
+        "Cover bowl with plastic wrap and refrigerate to let the flavors blend, at least 45 minutes."
+    ],
+    "ingredients": [
+        "1 cup ketchup",
+        "6 fluid ounces tomato-vegetable juice cocktail (such as V8\u00ae), or more to taste",
+        "3/4 cup molasses",
+        "2 tablespoons Meyer lemon juice",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon brown sugar",
+        "1 tablespoon minced fresh onion",
+        "1 tablespoon minced garlic",
+        "2 teaspoons ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/241605/basic-barbeque-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-bean-soup.json b/serverless-fleets/data/input/inferencing/recipes/basic-bean-soup.json
new file mode 100644
index 000000000..9ca0346b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-bean-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, combine the beans with the water, cover and let soak overnight.",
+        "In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1 pound dry great Northern beans",
+        "8 cups water",
+        "12 baby carrots",
+        "1 cup chopped onion",
+        "1/2 pound chopped ham",
+        "1/4 cup ketchup",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Bean Soup",
+    "url": "http://allrecipes.com/recipe/15719/basic-bean-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-bechamel-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basic-bechamel-sauce.json
new file mode 100644
index 000000000..c645d4f06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-bechamel-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.",
+        "Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg."
+    ],
+    "ingredients": [
+        "5 tablespoons butter",
+        "1/4 cup all-purpose flour",
+        "1 quart milk",
+        "2 teaspoons salt",
+        "1/4 teaspoon freshly grated nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Bechamel Sauce",
+    "url": "http://allrecipes.com/recipe/139987/basic-bechamel-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-beef-brisket-in-a-dutch-oven.json b/serverless-fleets/data/input/inferencing/recipes/basic-beef-brisket-in-a-dutch-oven.json
new file mode 100644
index 000000000..13f728054
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-beef-brisket-in-a-dutch-oven.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Sprinkle brisket with seasoned salt and black pepper.",
+        "Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. Transfer brisket to a large plate. Cook and stir onions and garlic in the Dutch oven until vegetables are softened, about 6 minutes. Return brisket to the Dutch oven.",
+        "Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket.",
+        "Bring beef mixture to a boil; reduce heat to low and cover. Simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef.",
+        "Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1704&h=892&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4521855.jpg",
+    "ingredients": [
+        "1 (3 pound) beef brisket",
+        "\u00bd teaspoon seasoned salt",
+        "\u00bc teaspoon ground black pepper",
+        "2 tablespoons olive oil",
+        "2 large onions, sliced",
+        "3 cloves garlic, minced",
+        "1 cup beef broth",
+        "1 cup ketchup",
+        "\u2153 cup packed brown sugar",
+        "\u2153 cup cider vinegar",
+        "3 tablespoons chili powder",
+        "2  bay leaves",
+        "\u00bc teaspoon cayenne pepper",
+        "\u00bc cup cold water",
+        "3 tablespoons all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Beef Brisket in a Dutch Oven",
+    "url": "http://allrecipes.com/recipe/233609/basic-beef-brisket-in-a-dutch-oven/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-beef-stock.json b/serverless-fleets/data/input/inferencing/recipes/basic-beef-stock.json
new file mode 100644
index 000000000..56bf42dcd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-beef-stock.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.",
+        "Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.",
+        "Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.",
+        "Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.",
+        "To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine  1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth."
+    ],
+    "ingredients": [
+        "6 pounds beef soup bones",
+        "1 large onion",
+        "3 large carrots",
+        "1/2 cup water",
+        "2 stalks celery, including some leaves",
+        "1 large tomato",
+        "1/2 cup chopped parsnip",
+        "1 medium potato",
+        "8 whole black peppercorns",
+        "4 sprigs fresh parsley",
+        "1 bay leaf",
+        "1 tablespoon salt",
+        "2 teaspoons dried thyme",
+        "2 cloves garlic",
+        "12 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Beef Stock",
+    "url": "http://allrecipes.com/recipe/12984/basic-beef-stock/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-beer-can-chicken-232360.json b/serverless-fleets/data/input/inferencing/recipes/basic-beer-can-chicken-232360.json
new file mode 100644
index 000000000..4f84a521f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-beer-can-chicken-232360.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Apply your favorite spice rub, if desired, under and on skin of one 3- to 4-pound whole chicken. Add salt and pepper to taste.",
+        "\"Stand\" the chicken onto an open beer can (filled halfway with beer or seasoned liquid from the article in the August issue) so that the can is inside the cavity. Stand upright on grill. Grill, covered, over indirect medium heat (see specifics below) until an instant-read thermometer inserted into the thickest part of the thigh reads 175\u00b0F.",
+        "**For charcoal grill:**Rake hot coals to the sides and roast chicken over drip pan containing a half an inch of water for one hour. Add 12 more briquets; leave uncovered until smoking. Recover and continue cooking.",
+        "For gas grill: Leave one burner off and put chicken over unlit burner for cooking time."
+    ],
+    "ingredients": [
+        "3- to 4-pound whole chicken",
+        "12-ounce beer can"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Chicken",
+        "Fourth of July",
+        "Super Bowl",
+        "Backyard BBQ",
+        "Summer",
+        "Tailgating",
+        "Grill/Barbecue"
+    ],
+    "title": "Basic Beer-Can Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-beer-can-chicken-232360"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-beurre-blanc.json b/serverless-fleets/data/input/inferencing/recipes/basic-beurre-blanc.json
new file mode 100644
index 000000000..b9c942e66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-beurre-blanc.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a  boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.",
+        "Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons chopped shallot",
+        "1 bay leaf",
+        "6 black peppercorns",
+        "1/4 cup white wine vinegar",
+        "2 tablespoons dry white wine",
+        "1/4 cup heavy cream",
+        "1 1/2 cups cold butter, cut into 1/2 inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Beurre Blanc",
+    "url": "http://allrecipes.com/recipe/145730/basic-beurre-blanc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/basic-biscuits.json
new file mode 100644
index 000000000..ef6554aca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-biscuits.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.",
+        "Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.",
+        "Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.",
+        "Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup shortening",
+        "3/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Biscuits",
+    "url": "http://allrecipes.com/recipe/20075/basic-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-bloody-mary.json b/serverless-fleets/data/input/inferencing/recipes/basic-bloody-mary.json
new file mode 100644
index 000000000..417c6208f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-bloody-mary.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "In a large glass over ice, pour 1/2 can of tomato-vegetable juice cocktail. Stir in the vodka."
+    ],
+    "ingredients": [
+        "1 (11.5 ounce) can tomato-vegetable juice cocktail",
+        "1/3 cup vodka"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Bloody Mary",
+    "url": "http://allrecipes.com/recipe/20426/basic-bloody-mary/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-bread-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/basic-bread-stuffing.json
new file mode 100644
index 000000000..81c779da4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-bread-stuffing.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and cook for 10 minutes until onions have softened.",
+        "In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well.",
+        "Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350-degree oven and bake for 45 minutes.",
+        "Variations include - Herb Stuffing: Add 1 tablespoon mixed chopped sage, rosemary, and parsley. Fruit Stuffing: Add 1/2 cup diced tart apples, washed cranberries, or diced pears. Sweet Stuffing: Add 1 teaspoon allspice, cinnamon, nutmeg, or ginger. Mushroom Stuffing: Add 1 cup sliced mushrooms (white or wild). Saute with the onions. Cook until mushrooms are soft. Chestnut Stuffing: Add 1 cup roasted chestnuts, peeled (chestnuts are low in fat). To save time, use a jar of water-packed chestnuts (some grocers stock these around the holidays) instead of roasting the chestnuts. Dried Fruit Stuffing: Add 1 cup diced dried apricots, apples, figs, cranberries, or cherries. Corn Bread Stuffing: Replace 3 cups of the whole-grain bread with 3 cups cornbread."
+    ],
+    "ingredients": [
+        "2 1/2 cups low fat, low sodium chicken broth",
+        "3 onions, diced",
+        "6 cups diced whole-grain bread",
+        "1 tablespoon paprika",
+        "1/4 cup egg substitute",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Bread Stuffing",
+    "url": "http://allrecipes.com/recipe/15772/basic-bread-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-brine-for-smoking-meat.json b/serverless-fleets/data/input/inferencing/recipes/basic-brine-for-smoking-meat.json
new file mode 100644
index 000000000..f991c4cff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-brine-for-smoking-meat.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)"
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3789167.jpg",
+    "ingredients": [
+        "1/4 cup kosher salt",
+        "1/4 cup packed brown sugar",
+        "4 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Brine for Smoking Meat",
+    "url": "http://allrecipes.com/recipe/17945/basic-brine-for-smoking-meat/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-british-scones.json b/serverless-fleets/data/input/inferencing/recipes/basic-british-scones.json
new file mode 100644
index 000000000..af2a9e45e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-british-scones.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.",
+        "Sift the flour, cream of tartar, baking soda and salt into a bowl.",
+        "Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.",
+        "Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.",
+        "Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon cream of tartar",
+        "1/2 teaspoon baking soda",
+        "1 pinch salt",
+        "1/4 cup margarine",
+        "1/8 cup white sugar",
+        "1/2 cup milk",
+        "2 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic British Scones",
+    "url": "http://allrecipes.com/recipe/7086/basic-british-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-broiled-chicken-breasts.json b/serverless-fleets/data/input/inferencing/recipes/basic-broiled-chicken-breasts.json
new file mode 100644
index 000000000..d9a9732dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-broiled-chicken-breasts.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.",
+        "Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more.  An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "3 tablespoons extra virgin olive oil",
+        "4 bone-in chicken breast halves with skin",
+        "2 teaspoons kosher salt",
+        "1 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Broiled Chicken Breasts",
+    "url": "http://allrecipes.com/recipe/218126/basic-broiled-chicken-breasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-brownies.json b/serverless-fleets/data/input/inferencing/recipes/basic-brownies.json
new file mode 100644
index 000000000..849f1e564
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-brownies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).  Grease a 9x9 inch pan.",
+        "Lightly beat egg and add to Basic Cookie Mix.",
+        "Melt butter over low heat and add to mixture.  Stir in water, vanilla, cocoa, and nuts.  Mix well.",
+        "Bake for 25 minutes or until top springs back when touched.  Cool and cut into squares."
+    ],
+    "ingredients": [
+        "1 egg",
+        "2 cups Basic Cookie Mix",
+        "1/3 cup butter",
+        "1/3 cup cold water",
+        "1 teaspoon vanilla extract",
+        "1/4 cup sifted cocoa",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Brownies",
+    "url": "http://allrecipes.com/recipe/10256/basic-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-brussels-sprouts-recipe.json b/serverless-fleets/data/input/inferencing/recipes/basic-brussels-sprouts-recipe.json
new file mode 100644
index 000000000..c4c13cf02
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-brussels-sprouts-recipe.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately."
+    ],
+    "ingredients": [
+        "1 pound Brussels sprouts, rinsed",
+        "1/2 cup water",
+        "1/4 teaspoon kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Dinner Recipes",
+        "Thanksgiving Side Dishes",
+        "Holiday",
+        "Thanksgiving",
+        "Christmas",
+        "Brussels Sprouts",
+        "Vegetable",
+        "Lunch",
+        "Fall",
+        "Winter"
+    ],
+    "title": "Basic Brussels Sprouts",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/basic-brussels-sprouts-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-butter-cookie-dough-13504.json b/serverless-fleets/data/input/inferencing/recipes/basic-butter-cookie-dough-13504.json
new file mode 100644
index 000000000..18abf8043
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-butter-cookie-dough-13504.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well."
+    ],
+    "ingredients": [
+        "4 sticks (1 pound) unsalted butter, softened",
+        "1 1/3 cups sugar",
+        "3/4 teaspoon salt",
+        "3 large egg yolks",
+        "2 teaspoons vanilla",
+        "4 2/3 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Winter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Basic Butter Cookie Dough",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-butter-cookie-dough-13504"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-buttermilk-corn-bread.json b/serverless-fleets/data/input/inferencing/recipes/basic-buttermilk-corn-bread.json
new file mode 100644
index 000000000..06f84c352
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-buttermilk-corn-bread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter.",
+        "Melt the butter in a cast-iron skillet over medium heat, and swirl the melted butter all over the bottom and up the sides of the skillet. Let the butter heat until it gives off a faint toasted fragrance; pour the batter into the hot skillet.",
+        "Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups cornmeal",
+        "1 1/2 cups buttermilk",
+        "1/4 cup vegetable oil",
+        "1 egg",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Buttermilk Corn Bread",
+    "url": "http://allrecipes.com/recipe/216820/basic-buttermilk-corn-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-buttermilk-muffins.json b/serverless-fleets/data/input/inferencing/recipes/basic-buttermilk-muffins.json
new file mode 100644
index 000000000..c575f3aa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-buttermilk-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.",
+        "Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.",
+        "Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).",
+        "Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1 teaspoon baking soda",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 cup butter, melted",
+        "1 egg, lightly beaten",
+        "1 cup buttermilk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Buttermilk Muffins",
+    "url": "http://allrecipes.com/recipe/219022/basic-buttermilk-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-ceviche.json b/serverless-fleets/data/input/inferencing/recipes/basic-ceviche.json
new file mode 100644
index 000000000..afdad644d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-ceviche.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.",
+        "Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour."
+    ],
+    "ingredients": [
+        "1 pound halibut, cut into bite-size pieces",
+        "1/2 cup lime juice",
+        "1 large tomato, seeded and diced",
+        "1 bunch fresh cilantro, chopped",
+        "1/3 cup diced green bell pepper (optional)",
+        "1/3 cup chopped green onion",
+        "1 jalapeno pepper, chopped, or to taste",
+        "4 cloves garlic, minced",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Ceviche",
+    "url": "http://allrecipes.com/recipe/237607/basic-ceviche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-cheese-polenta.json b/serverless-fleets/data/input/inferencing/recipes/basic-cheese-polenta.json
new file mode 100644
index 000000000..1fea06192
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-cheese-polenta.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.",
+        "Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.",
+        "Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving."
+    ],
+    "ingredients": [
+        "1 cup cornmeal",
+        "1 cup cold water",
+        "1 teaspoon salt",
+        "3 cups boiling water",
+        "1 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Cheese Polenta",
+    "url": "http://allrecipes.com/recipe/18251/basic-cheese-polenta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/basic-cheesecake.json
new file mode 100644
index 000000000..67a87e4ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-cheesecake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.",
+        "In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.",
+        "Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan."
+    ],
+    "ingredients": [
+        "1 cup graham cracker crumbs",
+        "1/4 cup finely chopped walnuts",
+        "3 tablespoons brown sugar",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "5 tablespoons butter, melted",
+        "3 (8 ounce) packages cream cheese",
+        "1 cup white sugar",
+        "1 cup sour cream",
+        "1 cup heavy cream",
+        "3 tablespoons all-purpose flour",
+        "1 tablespoon vanilla extract",
+        "3 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Cheesecake",
+    "url": "http://allrecipes.com/recipe/25958/basic-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/basic-chicken-salad.json
new file mode 100644
index 000000000..464ac697c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-chicken-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.",
+        "In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "1 tablespoon lemon juice",
+        "1/4 teaspoon ground black pepper",
+        "2 cups chopped, cooked chicken meat",
+        "1/2 cup blanched slivered almonds",
+        "1 stalk celery, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Chicken Salad",
+    "url": "http://allrecipes.com/recipe/8499/basic-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-chicken-stock.json b/serverless-fleets/data/input/inferencing/recipes/basic-chicken-stock.json
new file mode 100644
index 000000000..038952ce2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-chicken-stock.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil.  Reduce heat, cover, and simmer for 1 hour.",
+        "Remove chicken and vegetables. Strain stock. Skim fat off the surface.",
+        "To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell.  Add to strained stock, and bring to a boil.  Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1600&h=838&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F390636.jpg",
+    "ingredients": [
+        "1 pound chicken parts",
+        "1 large onion",
+        "3 stalks celery, including some leaves",
+        "1 large carrot",
+        "1\u2009\u00bd teaspoons salt",
+        "3  whole cloves",
+        "6 cups water",
+        "\u00bc cup cold water (optional)",
+        "1  egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Chicken Stock",
+    "url": "http://allrecipes.com/recipe/12983/basic-chicken-stock/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-chinese-stir-fry-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/basic-chinese-stir-fry-vegetables.json
new file mode 100644
index 000000000..49d1983e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-chinese-stir-fry-vegetables.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.",
+        "Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice."
+    ],
+    "ingredients": [
+        "2 cups uncooked brown rice",
+        "4 cups water",
+        "1 tablespoon safflower oil",
+        "1/3 cup leeks, chopped",
+        "2 cloves garlic",
+        "1 teaspoon minced fresh ginger root",
+        "1 cup zucchini, chopped",
+        "1 cup carrots, chopped",
+        "1 cup yellow squash, chopped",
+        "sea salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Chinese Stir Fry Vegetables",
+    "url": "http://allrecipes.com/recipe/216739/basic-chinese-stir-fry-vegetables/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-chipotle-chicken-tacos.json b/serverless-fleets/data/input/inferencing/recipes/basic-chipotle-chicken-tacos.json
new file mode 100644
index 000000000..66f8fbeda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-chipotle-chicken-tacos.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.",
+        "Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Shred chicken in the skillet using 2 forks and serve in corn tortillas."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2309741.jpg",
+    "ingredients": [
+        "3 pounds skinless, boneless chicken breast halves",
+        "1 (7 ounce) can chipotle peppers in adobo sauce",
+        "1 (12 fluid ounce) can or bottle dark beer, divided",
+        "1 tablespoon olive oil",
+        "1 (10 ounce) package corn tortillas, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Chipotle Chicken Tacos",
+    "url": "http://allrecipes.com/recipe/242421/basic-chipotle-chicken-tacos/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-chocolate-buttercream-icing.json b/serverless-fleets/data/input/inferencing/recipes/basic-chocolate-buttercream-icing.json
new file mode 100644
index 000000000..6d67114c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-chocolate-buttercream-icing.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached."
+    ],
+    "ingredients": [
+        "1/3 cup butter, at room temperature",
+        "1/2 cup unsweetened cocoa powder, divided",
+        "1/3 cup milk",
+        "1 tablespoon vanilla extract",
+        "1 (16 ounce) package confectioners' sugar, sifted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Chocolate Buttercream Icing",
+    "url": "http://allrecipes.com/recipe/236384/basic-chocolate-buttercream-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/basic-chocolate-chip-cookies.json
new file mode 100644
index 000000000..cb6a48f6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-chocolate-chip-cookies.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Lightly beat egg and stir into Basic Cookie Mix. Stir in the butter. Add vanilla and chocolate chips.  Mix well. Drop by teaspoonfuls onto greased baking sheet.",
+        "Bake for 12 to 15 minutes in the preheated oven."
+    ],
+    "ingredients": [
+        "1 egg",
+        "2 cups Basic Cookie Mix",
+        "1/2 cup butter, melted",
+        "1 teaspoon vanilla extract",
+        "1/2 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/10250/basic-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-chocolate-drop-cookies.json b/serverless-fleets/data/input/inferencing/recipes/basic-chocolate-drop-cookies.json
new file mode 100644
index 000000000..9c8e34900
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-chocolate-drop-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Sift cocoa into Basic Cookie Mix.  Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture.  Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.",
+        "Bake for 12 to 15 minutes in the preheated oven."
+    ],
+    "ingredients": [
+        "1/4 cup sifted cocoa",
+        "2 cups Basic Cookie Mix",
+        "1 egg",
+        "1/2 cup butter",
+        "1/4 cup water",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Chocolate Drop Cookies",
+    "url": "http://allrecipes.com/recipe/10251/basic-chocolate-drop-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-cobbler-200356.json b/serverless-fleets/data/input/inferencing/recipes/basic-cobbler-200356.json
new file mode 100644
index 000000000..b1c7984da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-cobbler-200356.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Fill two-thirds of a large goblet with crushed ice. Sprinkle sugar over the ice and add the liquor or wine. Garnish with a slice of orange, pineapple stick and, if you like a sprig of fresh mint."
+    ],
+    "ingredients": [
+        "Crushed ice",
+        "1 teaspoon superfine sugar",
+        "1 1/2 to 3 ounces liquor or wine, according to taste",
+        "Fruit and mint garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wine",
+        "Alcoholic",
+        "Fruit",
+        "Cocktail Party",
+        "Spirit",
+        "Spring",
+        "Summer",
+        "Shower",
+        "Party",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Basic Cobbler",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-cobbler-200356"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-coconut-cookies.json b/serverless-fleets/data/input/inferencing/recipes/basic-coconut-cookies.json
new file mode 100644
index 000000000..f1818e412
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-coconut-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Melt butter over low heat and stir into the Basic Cookie Mix.  Beat egg lightly and add to mixture.  Stir in vanilla and coconut and mix well.",
+        "With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.",
+        "Bake  for 12 to 15 minutes until golden.  Cool a couple of minutes before removing from cookie sheet to racks to complete cooling."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 cups Basic Cookie Mix",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1/2 cup flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Coconut Cookies",
+    "url": "http://allrecipes.com/recipe/10253/basic-coconut-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-corn-muffins.json b/serverless-fleets/data/input/inferencing/recipes/basic-corn-muffins.json
new file mode 100644
index 000000000..c0f3a9781
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-corn-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.",
+        "In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.",
+        "Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1 cup cornmeal",
+        "1 cup all-purpose flour",
+        "1/3 cup white sugar",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 egg, beaten",
+        "1/4 cup canola oil",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Corn Muffins",
+    "url": "http://allrecipes.com/recipe/16755/basic-corn-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-crab-pan-sauce-395389.json b/serverless-fleets/data/input/inferencing/recipes/basic-crab-pan-sauce-395389.json
new file mode 100644
index 000000000..165f89bb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-crab-pan-sauce-395389.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "1. Heat the oil in a small skillet over moderate heat. Add the onions, garlic, fennel, and pepper flakes. Cook the vegetables, stirring often, for 3 minutes.",
+        "2. Add the thyme, tarragon, bay leaf, cream, vermouth, and stock, increase the heat to high, and reduce the sauce by half, 10 to 12 minutes. Strain sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon extra-virgin olive oil",
+        "1 small onion, diced",
+        "2 cloves garlic, minced",
+        "1/4 cup minced fennel bulb",
+        "1 teaspoon crushed red pepper flakes",
+        "Leaves from 1 sprig fresh thyme",
+        "Leaves from 1 sprig fresh tarragon",
+        "1 bay leaf",
+        "1/2 cup heavy cream",
+        "1/2 cup dry vermouth",
+        "1 cup Basic Crab Stock"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Milk/Cream",
+        "Herb",
+        "Crab",
+        "Vermouth"
+    ],
+    "title": "Basic Crab Pan Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-crab-pan-sauce-395389"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-cream-cheese-frosting.json b/serverless-fleets/data/input/inferencing/recipes/basic-cream-cheese-frosting.json
new file mode 100644
index 000000000..22ebdd4e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-cream-cheese-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Beat softened butter and cream cheese until well blended.",
+        "Add powdered sugar and vanilla. Beat until creamy."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "8 ounces cream cheese",
+        "4 cups confectioners' sugar",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Cream Cheese Frosting",
+    "url": "http://allrecipes.com/recipe/8379/basic-cream-cheese-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-creole-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basic-creole-sauce.json
new file mode 100644
index 000000000..d0edf01a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-creole-sauce.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.",
+        "Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.",
+        "Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.",
+        "Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.",
+        "Allow the sauce to cool completely.",
+        "To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 cups chopped celery",
+        "2 cups chopped onion",
+        "2 cups chopped green bell pepper",
+        "2 cups chopped carrot",
+        "6 cloves garlic, chopped",
+        "4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped",
+        "4 cups water",
+        "2 tablespoons chicken bouillon granules",
+        "2 bay leaves",
+        "1 tablespoon red pepper flakes (optional)",
+        "1 tablespoon smoked paprika (optional)",
+        "1 pinch saffron (optional)",
+        "1 pinch dried oregano, or to taste (optional)",
+        "1 pinch dried basil, or to taste (optional)",
+        "1 pinch dried thyme, or to taste (optional)",
+        "1 orange, zested (optional)",
+        "1 (8 ounce) bottle clam juice (optional)",
+        "1 cup white wine (optional)",
+        "salt and ground black pepper to taste",
+        "6 1-pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Creole Sauce",
+    "url": "http://allrecipes.com/recipe/220109/basic-creole-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-crepes.json b/serverless-fleets/data/input/inferencing/recipes/basic-crepes.json
new file mode 100644
index 000000000..4f3d2b27a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-crepes.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.",
+        "Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.",
+        "Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2 eggs",
+        "1/2 cup milk",
+        "1/2 cup water",
+        "1/4 teaspoon salt",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Crepes",
+    "url": "http://allrecipes.com/recipe/16383/basic-crepes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-curry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basic-curry-sauce.json
new file mode 100644
index 000000000..38bc1d71e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-curry-sauce.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)",
+        "Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.",
+        "Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.",
+        "Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.",
+        "Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.",
+        "To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread.    To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons peanut oil",
+        "1 tablespoon margarine",
+        "1 large onion, chopped",
+        "1 tablespoon minced fresh ginger root",
+        "2 tablespoons minced garlic",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground black pepper",
+        "2 tablespoons ground coriander",
+        "2 tablespoons ground cumin",
+        "1/4 teaspoon ground turmeric",
+        "1 teaspoon cayenne pepper",
+        "2 tomatoes",
+        "2 serrano chile peppers, seeded",
+        "1/2 cup fresh cilantro",
+        "1/2 cup yogurt, whisked until smooth",
+        "3 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Curry Sauce",
+    "url": "http://allrecipes.com/recipe/25881/basic-curry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-daiquiri.json b/serverless-fleets/data/input/inferencing/recipes/basic-daiquiri.json
new file mode 100644
index 000000000..d6dcf5ec8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-daiquiri.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Pour the rum, lime juice, sugar and ice into the container of a blender. Blend for 10 seconds, or until ice is fine. Pour into two daiquiri glasses."
+    ],
+    "ingredients": [
+        "3 fluid ounces light rum",
+        "1 1/2 tablespoons lime juice",
+        "1 tablespoon white sugar",
+        "2 cups cracked ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Daiquiri",
+    "url": "http://allrecipes.com/recipe/74446/basic-daiquiri/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-easy-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/basic-easy-chicken-wings.json
new file mode 100644
index 000000000..065c6f34d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-easy-chicken-wings.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat grill for high heat.",
+        "Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.",
+        "Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.",
+        "Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated."
+    ],
+    "ingredients": [
+        "3 pounds chicken wings, separated at joints, tips discarded",
+        "1/2 cup butter",
+        "1 cup hot sauce",
+        "1/2 teaspoon cayenne pepper",
+        "1/4 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Easy Chicken Wings",
+    "url": "http://allrecipes.com/recipe/19916/basic-easy-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-egg-pasta.json b/serverless-fleets/data/input/inferencing/recipes/basic-egg-pasta.json
new file mode 100644
index 000000000..1a56194fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-egg-pasta.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.",
+        "Knead dough with hands until smooth and leathery, about 10 minutes.",
+        "Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.",
+        "Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape."
+    ],
+    "ingredients": [
+        "3 1/2 cups Italian Tipo \"00\" flour, or more to taste",
+        "2 eggs",
+        "2 egg yolks, or more as needed",
+        "1 teaspoon olive oil",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Egg Pasta",
+    "url": "http://allrecipes.com/recipe/255302/basic-egg-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-eggnog-200323.json b/serverless-fleets/data/input/inferencing/recipes/basic-eggnog-200323.json
new file mode 100644
index 000000000..18d67c966
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-eggnog-200323.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine all the ingredients except the nutmeg in a cocktail shaker and shake vigorously. Strain into a tall glass. Grate a little nutmeg on top."
+    ],
+    "ingredients": [
+        "2 to 3 ounces brandy or light rum",
+        "1 whole egg",
+        "1 tablespoon superfine sugar",
+        "1 cup milk",
+        "1/2 cup crushed ice",
+        "Nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Alcoholic",
+        "Dairy",
+        "Egg",
+        "Christmas",
+        "Spirit",
+        "Brandy",
+        "Winter",
+        "Christmas Eve",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Basic Eggnog",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-eggnog-200323"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-flaky-pie-crust.json b/serverless-fleets/data/input/inferencing/recipes/basic-flaky-pie-crust.json
new file mode 100644
index 000000000..436292e65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-flaky-pie-crust.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk the flour and salt together in a medium size bowl.  With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs.  Drizzle 2 to 3 tablespoons ice water over flour.  Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.",
+        "Gently gather dough particles together into a ball.  Wrap in plastic wrap, and chill for at least 30 minutes before rolling.",
+        "Roll out dough, and put in a pie plate.  Fill with desired filling and bake."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 cup shortening, chilled",
+        "3 tablespoons ice water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Flaky Pie Crust",
+    "url": "http://allrecipes.com/recipe/12133/basic-flaky-pie-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-fondue.json b/serverless-fleets/data/input/inferencing/recipes/basic-fondue.json
new file mode 100644
index 000000000..4460ccae3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-fondue.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "1 tablespoon Worcestershire sauce",
+        "2 teaspoons ground dry mustard",
+        "1 clove garlic, peeled and crushed",
+        "3 tablespoons all-purpose flour",
+        "6 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic  Fondue",
+    "url": "http://allrecipes.com/recipe/24624/basic-fondue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-french-vinaigrette-11953.json b/serverless-fleets/data/input/inferencing/recipes/basic-french-vinaigrette-11953.json
new file mode 100644
index 000000000..3ff9ba353
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-french-vinaigrette-11953.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified."
+    ],
+    "ingredients": [
+        "2 tablespoons white-wine vinegar or fresh lemon juice",
+        "1/2 teaspoon Dijon-style mustard",
+        "1/3 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Mustard",
+        "No-Cook",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Wheat/Gluten-Free",
+        "Salad Dressing",
+        "Vinegar",
+        "Gourmet"
+    ],
+    "title": "Basic French Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-french-vinaigrette-11953"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-fruit-bread-recipe.json b/serverless-fleets/data/input/inferencing/recipes/basic-fruit-bread-recipe.json
new file mode 100644
index 000000000..63058b04d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-fruit-bread-recipe.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.",
+        "Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.",
+        "Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup white sugar",
+        "1/2 cup vegetable oil",
+        "2 eggs",
+        "1 cup shredded apple",
+        "3/4 cup chopped walnuts",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Fruit Bread",
+    "url": "http://allrecipes.com/recipe/7035/basic-fruit-bread-recipe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-fruit-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/basic-fruit-smoothie.json
new file mode 100644
index 000000000..753ac1fde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-fruit-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 quart strawberries, hulled",
+        "1 banana, broken into chunks",
+        "2 peaches",
+        "1 cup orange-peach-mango juice",
+        "2 cups ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Fruit Smoothie",
+    "url": "http://allrecipes.com/recipe/23553/basic-fruit-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-gf-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basic-gf-bbq-sauce.json
new file mode 100644
index 000000000..332248804
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-gf-bbq-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir water, onion, honey, salt, paprika, garlic, and black pepper together in a saucepan; bring to a simmer, reduce heat to medium, and cook until flavors blend, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/2 cup minced onion",
+        "1 tablespoon honey",
+        "1 3/4 teaspoons salt, or to taste",
+        "1 teaspoon paprika",
+        "1/2 clove garlic, minced",
+        "1/2 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic GF BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/237595/basic-gf-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-gingersnap-cookies.json b/serverless-fleets/data/input/inferencing/recipes/basic-gingersnap-cookies.json
new file mode 100644
index 000000000..03a28aa3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-gingersnap-cookies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired."
+    ],
+    "ingredients": [
+        "6 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1 1/2 teaspoons salt",
+        "4 teaspoons ground ginger",
+        "4 teaspoons ground cinnamon",
+        "1 1/2 teaspoons ground cloves",
+        "1 teaspoon ground black pepper",
+        "1 cup unsalted butter, softened",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "1 cup unsulfured molasses"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Gingersnap Cookies",
+    "url": "http://allrecipes.com/recipe/25800/basic-gingersnap-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-guacamole-dip.json b/serverless-fleets/data/input/inferencing/recipes/basic-guacamole-dip.json
new file mode 100644
index 000000000..7251b61e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-guacamole-dip.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator."
+    ],
+    "ingredients": [
+        "4 ripe avocados - peeled, pitted, and mashed",
+        "2 tomatoes, diced",
+        "2 tablespoons minced onion",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Guacamole Dip",
+    "url": "http://allrecipes.com/recipe/55071/basic-guacamole-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-ham-and-bean-soup.json b/serverless-fleets/data/input/inferencing/recipes/basic-ham-and-bean-soup.json
new file mode 100644
index 000000000..a35adc495
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-ham-and-bean-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.",
+        "After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.",
+        "Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste."
+    ],
+    "ingredients": [
+        "1 pound dry great Northern beans",
+        "8 cups water",
+        "1/2 teaspoon salt",
+        "1 ham hock",
+        "1 cup chopped carrots",
+        "1/2 stalk celery, chopped",
+        "1 cup chopped onion",
+        "1 teaspoon minced garlic",
+        "1 teaspoon mustard powder",
+        "2 bay leaves",
+        "2 cups chopped ham",
+        "1/2 teaspoon ground white pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Ham and Bean Soup",
+    "url": "http://allrecipes.com/recipe/17628/basic-ham-and-bean-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-hummus.json b/serverless-fleets/data/input/inferencing/recipes/basic-hummus.json
new file mode 100644
index 000000000..f2d0382f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-hummus.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.",
+        "Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1280&h=670&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1050029.jpg",
+    "ingredients": [
+        "2 cloves garlic, peeled and crushed",
+        "2 tablespoons olive oil",
+        "1 (15 ounce) can garbanzo beans, drained, liquid reserved",
+        "1 tablespoon sesame seeds",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Hummus",
+    "url": "http://allrecipes.com/recipe/26707/basic-hummus/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-indian-curry-with-paneer.json b/serverless-fleets/data/input/inferencing/recipes/basic-indian-curry-with-paneer.json
new file mode 100644
index 000000000..a47d32e4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-indian-curry-with-paneer.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat oil in a large pan over medium heat.  Saute onions until lightly browned.  Stir in garlic and ginger, and continue cooking for 1 minute more.  Turn heat to low, add serrano peppers, and cook for an additional minute.  Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.",
+        "Pour in tomato puree and ketchup; thin with water to desired consistency.  Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes.  Stir in cream, and increase heat to medium-high.  Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 large yellow onion, chopped",
+        "1 teaspoon minced garlic",
+        "1 teaspoon minced fresh ginger root",
+        "2 serrano peppers, finely chopped",
+        "3/4 teaspoon chili powder",
+        "3/4 teaspoon ground cumin",
+        "3/4 teaspoon ground coriander",
+        "3/4 teaspoon garam masala",
+        "3/4 teaspoon ground turmeric",
+        "1 (14.25 ounce) can tomato puree",
+        "1 tablespoon ketchup",
+        "8 ounces paneer, cubed",
+        "1 (16 ounce) package frozen peas, thawed",
+        "whipping cream or half-and-half to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Indian Curry with Paneer",
+    "url": "http://allrecipes.com/recipe/106159/basic-indian-curry-with-paneer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-irish-soda-bread-with-cheese.json b/serverless-fleets/data/input/inferencing/recipes/basic-irish-soda-bread-with-cheese.json
new file mode 100644
index 000000000..a2836f2f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-irish-soda-bread-with-cheese.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.",
+        "In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.",
+        "Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares.  Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.",
+        "Bake in the preheated oven until the squares are lightly browned, about 10 minutes."
+    ],
+    "ingredients": [
+        "2 eggs, beaten",
+        "1/3 cup grated Parmesan cheese",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 cup milk, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Irish Soda Bread With Cheese",
+    "url": "http://allrecipes.com/recipe/213824/basic-irish-soda-bread-with-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-italian-biscotti.json b/serverless-fleets/data/input/inferencing/recipes/basic-italian-biscotti.json
new file mode 100644
index 000000000..d84983336
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-italian-biscotti.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Sift flour and measure. Resift with sugar and baking powder onto a flat surface.  Cut shortening into dry ingredients until mixture resembles coarse cornmeal.",
+        "Make a well in flour and break eggs into it.  Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.",
+        "Pinch off bits of dough about the size of an apricot, and form into desired shapes.  Cookies may be baked as rings, strips, or in letters, such as S.",
+        "Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown.  Watch carefully, because they burn easily."
+    ],
+    "ingredients": [
+        "5 cups all-purpose flour",
+        "1 1/2 cups sifted confectioners' sugar",
+        "2 tablespoons baking powder",
+        "1 cup shortening",
+        "3 eggs",
+        "1 tablespoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Italian Biscotti",
+    "url": "http://allrecipes.com/recipe/10596/basic-italian-biscotti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-italian-salad-dressing-1123.json b/serverless-fleets/data/input/inferencing/recipes/basic-italian-salad-dressing-1123.json
new file mode 100644
index 000000000..191d5d981
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-italian-salad-dressing-1123.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)"
+    ],
+    "ingredients": [
+        "6 tablespoons olive oil",
+        "2 tablespoons white wine vinegar",
+        "2 tablespoons chopped fresh parsley",
+        "1 tablespoon fresh lemon juice",
+        "2 garlic cloves, chopped",
+        "1 teaspoon dried basil, crumbled",
+        "1/4 teaspoon dried crushed red pepper",
+        "Pinch of dried oregano"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Herb",
+        "No-Cook",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Pennsylvania"
+    ],
+    "title": "Basic Italian Salad Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-italian-salad-dressing-1123"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-margarita.json b/serverless-fleets/data/input/inferencing/recipes/basic-margarita.json
new file mode 100644
index 000000000..8c5d4181e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-margarita.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.",
+        "In a blender combine tequila, triple sec and limeade concentrate. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with slice of lime and serve."
+    ],
+    "ingredients": [
+        "5 fluid ounces tequila",
+        "3 fluid ounces triple sec",
+        "2 (6 ounce) cans frozen limeade concentrate",
+        "4 cups ice cubes",
+        "coarse salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Margarita",
+    "url": "http://allrecipes.com/recipe/20686/basic-margarita/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-mashed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/basic-mashed-potatoes.json
new file mode 100644
index 000000000..e7ac0623e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-mashed-potatoes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Bring a pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes; drain.",
+        "In a small saucepan heat butter and milk over low heat until butter is melted.  Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.  Season with salt and pepper to taste."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "2 pounds baking potatoes, peeled and quartered",
+        "2 tablespoons butter",
+        "1 cup milk",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Mashed Potatoes",
+    "url": "http://allrecipes.com/recipe/24771/basic-mashed-potatoes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-microwave-risotto.json b/serverless-fleets/data/input/inferencing/recipes/basic-microwave-risotto.json
new file mode 100644
index 000000000..08471cabd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-microwave-risotto.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.",
+        "Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).",
+        "Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.",
+        "Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3437373.jpg",
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 clove garlic, minced",
+        "1 onion, chopped",
+        "1 1/2 cups vegetable broth",
+        "1 cup uncooked Arborio rice",
+        "3/4 cup white wine",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Microwave Risotto",
+    "url": "http://allrecipes.com/recipe/14134/basic-microwave-risotto/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-nut-cookies.json b/serverless-fleets/data/input/inferencing/recipes/basic-nut-cookies.json
new file mode 100644
index 000000000..06887cb07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-nut-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Melt butter over low heat and stir into Basic Cookie Mix.",
+        "Lightly beat egg and add to mixture.  Stir in vanilla and nuts.",
+        "Bake for 12 to 15 minutes until golden.  Cool a couple of minutes before removing from cookie sheet to racks to complete cooling."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 cups Basic Cookie Mix",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Nut Cookies",
+    "url": "http://allrecipes.com/recipe/10254/basic-nut-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-nut-milk-51210500.json b/serverless-fleets/data/input/inferencing/recipes/basic-nut-milk-51210500.json
new file mode 100644
index 000000000..f198689d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-nut-milk-51210500.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place nuts in a large bowl and add water to cover by 2\". Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).",
+        "Drain nuts; discard soaking liquid. Pur\u00e9e nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.",
+        "DO AHEAD: Nuts can be soaked 2 days ahead; cover. Nut milk can be made 3 days ahead; keep chilled."
+    ],
+    "ingredients": [
+        "1 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts",
+        "4 teaspoons agave syrup (nectar)",
+        "1/8 teaspoon kosher or sea salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Nut",
+        "Vegetarian",
+        "Tree Nut",
+        "Healthy",
+        "Vegan"
+    ],
+    "title": "Basic Nut Milk",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-nut-milk-51210500"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-oatmeal-bars.json b/serverless-fleets/data/input/inferencing/recipes/basic-oatmeal-bars.json
new file mode 100644
index 000000000..556e25d98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-oatmeal-bars.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Stir oats into Basic Cookie Mix.  Lightly beat egg and add to mixture.  Melt butter or margarine over low heat and stir in.  Add cold water, vanilla and almond extract.  Mix well.",
+        "Spoon into a greased 13 x 9 inch pan.   Bake for about 30 to 35 minutes until top is golden.  Cool and cut into bars."
+    ],
+    "ingredients": [
+        "1 1/2 cups quick cooking oats",
+        "2 cups Basic Cookie Mix",
+        "1 egg",
+        "3/4 cup butter",
+        "1/4 cup cold water",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Oatmeal Bars",
+    "url": "http://allrecipes.com/recipe/10257/basic-oatmeal-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-pasta.json b/serverless-fleets/data/input/inferencing/recipes/basic-pasta.json
new file mode 100644
index 000000000..2e2fc558b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-pasta.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough.  If needed, stir in 1 to 2 tablespoons water.",
+        "On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width."
+    ],
+    "ingredients": [
+        "1 egg, beaten",
+        "1/2 teaspoon salt",
+        "1 cup all-purpose flour",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Pasta",
+    "url": "http://allrecipes.com/recipe/11899/basic-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-peanut-butter-cookies.json b/serverless-fleets/data/input/inferencing/recipes/basic-peanut-butter-cookies.json
new file mode 100644
index 000000000..3c53c74f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-peanut-butter-cookies.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Melt butter over low heat and stir into Basic Cookie Mix. Stir in peanut butter and lightly beaten egg.   Add vanilla and mix well.",
+        "With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.   Bake for 12 to 15 minutes until golden.  Cool a couple of minutes before removing from cookie sheet to racks to complete cooling."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 cups Basic Cookie Mix",
+        "1/2 cup peanut butter",
+        "1 egg",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Peanut Butter Cookies",
+    "url": "http://allrecipes.com/recipe/10255/basic-peanut-butter-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-pizza-dough.json b/serverless-fleets/data/input/inferencing/recipes/basic-pizza-dough.json
new file mode 100644
index 000000000..35153dce3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-pizza-dough.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In the bowl of an electric mixer fitted with the dough hook, stir together the yeast, sugar and warm water. Let stand for 5 minutes.",
+        "Add the flour and salt and start the mixer on low speed. Slowly drizzle in the olive oil and knead the dough for 5 minutes. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky.",
+        "Stop the mixer, remove the dough hook and cover the bowl with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.",
+        "Transfer the dough to a lightly floured work surface. Divide the dough into 4 equal pieces and roll each into a ball. Set on a flour-dusted baking sheet and cover tightly with plastic wrap. Let stand at room temperature for 30 to 45 minutes. Alternatively, if you will not be using the dough immediately, refrigerate the dough balls (without letting them stand at room temperature) for up to 6 hours; then remove the dough from the refrigerator and let stand at room temperature for 30 to 45 minutes before using.",
+        "Place a ball of dough on a floured work surface. Roll out the dough into a 10- to 12-inch round about 1/8 inch thick, dusting with flour as needed. Top and bake as directed in your pizza recipe. Makes four 10-inch pizzas."
+    ],
+    "ingredients": [
+        "2 tsp. active dry yeast",
+        "1 tsp. sugar",
+        "1 cup warm water",
+        "2 cups bread flour",
+        "1 1/2 tsp. salt",
+        "1 Tbs. olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Basic Pizza Dough",
+    "url": "http://www.williams-sonoma.com/recipe/basic-pizza-dough.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-polenta-103141.json b/serverless-fleets/data/input/inferencing/recipes/basic-polenta-103141.json
new file mode 100644
index 000000000..d3bd7179c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-polenta-103141.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine 8 cups water and salt in heavy larger saucepan. Bring to a boil. Gradually add cornmeal, whisking until smooth. reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes."
+    ],
+    "ingredients": [
+        "8 cups water",
+        "2 teaspoons salt",
+        "2 cups polenta (coarse cornmeal)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Cornmeal",
+        "Fall",
+        "Spring"
+    ],
+    "title": "Basic Polenta",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-polenta-103141"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-polenta-recipe.json b/serverless-fleets/data/input/inferencing/recipes/basic-polenta-recipe.json
new file mode 100644
index 000000000..863d5a1ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-polenta-recipe.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "2 teaspoons salt",
+        "1 3/4 cups yellow cornmeal",
+        "3 tablespoons unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Italian",
+        "European Recipes",
+        "Polenta Recipes",
+        "Cornmeal",
+        "Grain Recipes",
+        "Rice Recipes"
+    ],
+    "title": "Basic Polenta",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/basic-polenta-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-pork-brine.json b/serverless-fleets/data/input/inferencing/recipes/basic-pork-brine.json
new file mode 100644
index 000000000..ae95e9b08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-pork-brine.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger."
+    ],
+    "ingredients": [
+        "2 cups water, more if needed",
+        "1 cup brown sugar",
+        "2 tablespoons kosher salt",
+        "3 cloves garlic, gently crushed",
+        "3 slices fresh ginger, gently crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Pork Brine",
+    "url": "http://allrecipes.com/recipe/228999/basic-pork-brine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/basic-potato-soup.json
new file mode 100644
index 000000000..bb3e60ecb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-potato-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.",
+        "Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.",
+        "Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.",
+        "Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "6 large red potatoes, cut into cubes, or more to taste",
+        "1 tablespoon vegetable oil",
+        "1 white onion, chopped",
+        "8 slices turkey bacon, chopped",
+        "1/4 cup hot water",
+        "2 cubes chicken bouillon, or more to taste",
+        "20 fluid ounces evaporated milk",
+        "1 1/2 tablespoons garlic salt",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Potato Soup",
+    "url": "http://allrecipes.com/recipe/236843/basic-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/basic-pound-cake.json
new file mode 100644
index 000000000..45ff17d83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-pound-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.",
+        "In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.",
+        "Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 egg whites",
+        "1 egg yolk",
+        "1 3/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "2/3 cup milk",
+        "1 tablespoon vanilla extract",
+        "3/4 cup butter",
+        "1/2 cup white sugar",
+        "1/4 cup confectioners' sugar",
+        "1/4 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Pound Cake",
+    "url": "http://allrecipes.com/recipe/17336/basic-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-quiche-by-shelly.json b/serverless-fleets/data/input/inferencing/recipes/basic-quiche-by-shelly.json
new file mode 100644
index 000000000..2dbc43fff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-quiche-by-shelly.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.",
+        "Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "4  eggs",
+        "2 cups half-and-half cream",
+        "\u215b teaspoon salt",
+        "\u00bc teaspoon white pepper",
+        "\u215b teaspoon ground nutmeg",
+        "4 ounces Jarlsberg cheese, shredded",
+        "2 ounces mozzarella cheese, shredded",
+        "1 (9 inch) unbaked pie shell"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Quiche by Shelly",
+    "url": "http://allrecipes.com/recipe/46570/basic-quiche-by-shelly/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-raisin-cookies.json b/serverless-fleets/data/input/inferencing/recipes/basic-raisin-cookies.json
new file mode 100644
index 000000000..6252599fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-raisin-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Melt butter over low heat and mix into the Basic Cookie Mix.  Lightly beat egg and stir into mixture.  Add vanilla and raisins and mix well.",
+        "With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.",
+        "Bake for 12 to 15 minutes until golden.  Cool a couple of minutes before removing from cookie sheet to racks to complete cooling."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 cups Basic Cookie Mix",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Raisin Cookies",
+    "url": "http://allrecipes.com/recipe/10252/basic-raisin-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-rye-bread.json b/serverless-fleets/data/input/inferencing/recipes/basic-rye-bread.json
new file mode 100644
index 000000000..81b448d4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-rye-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Add ingredients according to bread machine's manufacturer's directions.",
+        "Use the whole wheat and light crust settings."
+    ],
+    "ingredients": [
+        "1 1/8 cups warm water",
+        "2 tablespoons molasses",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon salt",
+        "2 cups all-purpose flour",
+        "1 1/2 cups rye flour",
+        "3 tablespoons packed brown sugar",
+        "1 tablespoon unsweetened cocoa powder",
+        "3/4 teaspoon caraway seed",
+        "2 teaspoons bread machine yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Rye Bread",
+    "url": "http://allrecipes.com/recipe/6800/basic-rye-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-salisbury-steaks.json b/serverless-fleets/data/input/inferencing/recipes/basic-salisbury-steaks.json
new file mode 100644
index 000000000..378974f7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-salisbury-steaks.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix ground beef, bread crumbs, egg, and onion soup mix together in a bowl; shape into 6 oblong patties.",
+        "Heat oil in a large skillet over medium-high heat. Cook patties until browned, about 5 minutes per side.",
+        "Stir golden mushroom soup and water together in a bowl; pour over the patties in the skillet. Turn patties to coat in the liquid. Bring liquid to a simmer, reduce heat to medium-low, place a cover on the skillet, and cook until steaks are very firm, hot, and grey in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/3 cup dry bread crumbs",
+        "1 egg",
+        "1 (1 ounce) package dry onion soup mix",
+        "1 tablespoon vegetable oil",
+        "1 (10.75 ounce) can condensed golden mushroom soup",
+        "1 (10.75 ounce) can water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Salisbury Steaks",
+    "url": "http://allrecipes.com/recipe/239533/basic-salisbury-steaks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-sauce-for-pasta.json b/serverless-fleets/data/input/inferencing/recipes/basic-sauce-for-pasta.json
new file mode 100644
index 000000000..bcc050d29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-sauce-for-pasta.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large skillet over medium heat, saute' onion and garlic in the olive oil for about 5 minutes. Add tomato sauce, oregano, salt, pepper, cheese sauce and water.  Lower heat and simmer until it thickens; about 30 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 onion, finely chopped",
+        "1 clove garlic, minced",
+        "2 (8 ounce) cans tomato sauce",
+        "1 teaspoon dried oregano",
+        "salt and pepper to taste",
+        "1 tablespoon processed cheese sauce",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Sauce for Pasta",
+    "url": "http://allrecipes.com/recipe/23601/basic-sauce-for-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-sauteed-kale.json b/serverless-fleets/data/input/inferencing/recipes/basic-sauteed-kale.json
new file mode 100644
index 000000000..fce129554
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-sauteed-kale.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt."
+    ],
+    "ingredients": [
+        "1 tablespoon extra-virgin olive oil",
+        "1 pound kale, ribs removed, coarsely chopped (see Tip)",
+        "1/2 cup water",
+        "1 teaspoon extra-virgin olive oil",
+        "2 cloves garlic, minced",
+        "1/4 teaspoon crushed red pepper",
+        "2 teaspoons sherry vinegar or red-wine vinegar",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Sauteed Kale",
+    "url": "http://allrecipes.com/recipe/115414/basic-sauteed-kale/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-seitan---wheat-meat-vegan-meat.json b/serverless-fleets/data/input/inferencing/recipes/basic-seitan---wheat-meat-vegan-meat.json
new file mode 100644
index 000000000..7f672eaf2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-seitan---wheat-meat-vegan-meat.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.",
+        "Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3975752.jpg",
+    "ingredients": [
+        "Dough:",
+        "1 cup vital wheat gluten",
+        "3 tablespoons nutritional yeast",
+        "1/2 cup vegetable broth",
+        "1/4 cup liquid amino acid (such as Bragg\u00ae)",
+        "1 tablespoon olive oil",
+        "1 1/2 teaspoons minced garlic",
+        "Cooking Broth:",
+        "4 cups vegetable broth",
+        "4 cups water",
+        "1/4 cup tamari"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Seitan - Wheat Meat (Vegan Meat Substitute)",
+    "url": "http://allrecipes.com/recipe/238521/basic-seitan---wheat-meat-vegan-meat/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-sourdough-bread.json b/serverless-fleets/data/input/inferencing/recipes/basic-sourdough-bread.json
new file mode 100644
index 000000000..732b00a03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-sourdough-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Allow starter to come to room temperature.",
+        "Place all ingredients in the bread machine in the order suggested by the manufacturer.",
+        "Select Basic or White Bread cycle, and Medium crust setting.  Start."
+    ],
+    "ingredients": [
+        "1 1/4 cups sourdough starter",
+        "1/3 cup water",
+        "3 cups all-purpose flour",
+        "1 tablespoon white sugar",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon salt",
+        "2 teaspoons bread machine yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Sourdough Bread",
+    "url": "http://allrecipes.com/recipe/7134/basic-sourdough-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-spicy-tomato-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basic-spicy-tomato-sauce.json
new file mode 100644
index 000000000..558c59a6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-spicy-tomato-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "1 cup diced onion",
+        "4 cloves garlic, chopped",
+        "1 (28 ounce) can crushed tomatoes",
+        "2 teaspoons crushed red pepper flakes",
+        "2 teaspoons Italian seasoning",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Spicy Tomato Sauce",
+    "url": "http://allrecipes.com/recipe/158899/basic-spicy-tomato-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/basic-stuffing.json
new file mode 100644
index 000000000..cc9020ee7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-stuffing.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.",
+        "Photograph by Steve Giralt"
+    ],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Thanksgiving Stuffing and Dressing",
+        "Holiday",
+        "Stuffing",
+        "Thanksgiving",
+        "Thanksgiving Side Dishes",
+        "Apple",
+        "Fruit"
+    ],
+    "title": "Basic Stuffing",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/basic-stuffing"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-sugar-cookies---tried-and-true.json b/serverless-fleets/data/input/inferencing/recipes/basic-sugar-cookies---tried-and-true.json
new file mode 100644
index 000000000..0b12fb15d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-sugar-cookies---tried-and-true.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.",
+        "Preheat oven to 275 degrees F (135 degrees C).",
+        "Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.",
+        "Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes."
+    ],
+    "ingredients": [
+        "3 cups self-rising flour",
+        "1 cup butter at room temperature",
+        "1 cup white sugar, or more to taste",
+        "2 eggs at room temperature",
+        "1 1/2 teaspoons vanilla extract",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Sugar Cookies - Tried and True Since 1960",
+    "url": "http://allrecipes.com/recipe/230295/basic-sugar-cookies---tried-and-true/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/basic-sugar-cookies.json
new file mode 100644
index 000000000..2dd7b172c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-sugar-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt butter over low heat and add to 2 cups Basic Cookie Mix.",
+        "Lightly beat the egg and add to mixture.  Stir in vanilla and mix well.",
+        "With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.",
+        "Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.",
+        "Cool a couple of minutes before removing from cookie sheet to racks to complete cooling."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 cups Basic Cookie Mix",
+        "1 egg",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/10249/basic-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-sweet-dough.json b/serverless-fleets/data/input/inferencing/recipes/basic-sweet-dough.json
new file mode 100644
index 000000000..4cface344
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-sweet-dough.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.",
+        "Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.",
+        "With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.",
+        "Punch down dough. Use dough for any sweet bread recipe."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "8 cups sifted all-purpose flour",
+        "1 1/4 cups cold water",
+        "2 (0.6 ounce) cakes compressed fresh yeast",
+        "2 teaspoons salt",
+        "1/2 cup white sugar",
+        "4 tablespoons shortening",
+        "2 eggs",
+        "2 tablespoons melted shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Sweet Dough",
+    "url": "http://allrecipes.com/recipe/6769/basic-sweet-dough/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-syrup-for-sunset-cooler.json b/serverless-fleets/data/input/inferencing/recipes/basic-syrup-for-sunset-cooler.json
new file mode 100644
index 000000000..c80aba4f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-syrup-for-sunset-cooler.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place sugar, water and pandan leaves in a deep saucepan. Bring to a boil, lower heat and simmer until sugar is dissolved.",
+        "Remove pandan leaves and strain the syrup. Allow to cool for use as a basic syrup. Store the syrup in a bottle in the refrigerator."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup water",
+        "2 pandan leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Syrup for Sunset Cooler",
+    "url": "http://allrecipes.com/recipe/20217/basic-syrup-for-sunset-cooler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-tea-punch-200121.json b/serverless-fleets/data/input/inferencing/recipes/basic-tea-punch-200121.json
new file mode 100644
index 000000000..b70484d22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-tea-punch-200121.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine all ingredients and sweeten to taste. Put ice in a punch bowl and pour the mixture over it. Serve in 4-ounce punch glasses."
+    ],
+    "ingredients": [
+        "2 cups strong freshly brewed tea",
+        "6 cups any fruit juice",
+        "2 cups chilled ginger ale or club soda",
+        "Sugar syrup to taste Block of ice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Tea",
+        "Punch",
+        "Non-Alcoholic",
+        "Ginger",
+        "Brunch",
+        "Lemon",
+        "Shower",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Basic Tea Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-tea-punch-200121"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-tehina-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basic-tehina-sauce.json
new file mode 100644
index 000000000..8936d9dbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-tehina-sauce.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and 1/2 teaspoon of the salt. Blend on high for a few seconds until you have a coarse pur\u00e9e. Let the mixture stand for 10 minutes to let the garlic mellow.",
+        "Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.",
+        "Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.",
+        "Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you\u2019re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen up to a month."
+    ],
+    "ingredients": [
+        "1 head of garlic",
+        "3/4 cup lemon juice (from 3 lemons)",
+        "1 1/2 teaspoons kosher salt",
+        "2 generous cups tehina (preferably Soom Tehina)",
+        "1/2 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Dip",
+        "Cumin",
+        "Garlic",
+        "Sesame"
+    ],
+    "title": "Basic Tehina Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-tehina-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-tomato-sauce-107563.json b/serverless-fleets/data/input/inferencing/recipes/basic-tomato-sauce-107563.json
new file mode 100644
index 000000000..1ebe0bb9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-tomato-sauce-107563.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook for 5 minutes more, or until the carrot is quite soft. With your hands, crush the tomatoes and add them with their juices. Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce is as thick as hot cereal. Season with salt and serve. This sauce holds for 1 week in the refrigerator or for up to 6 months in the freezer."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "1 Spanish onion, finely diced",
+        "4 garlic cloves, peeled and thinly sliced",
+        "3 tablespoons chopped fresh thyme, or 1 tablespoon dried",
+        "1/2 medium carrot, finely shredded",
+        "2 28-ounce cans peeled whole tomatoes",
+        "Kosher salt, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Garlic",
+        "Onion",
+        "Tomato",
+        "Saut\u00e9",
+        "Carrot",
+        "Spring",
+        "Simmer"
+    ],
+    "title": "Basic Tomato Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-tomato-sauce-107563"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-tomato-sauce-350724.json b/serverless-fleets/data/input/inferencing/recipes/basic-tomato-sauce-350724.json
new file mode 100644
index 000000000..3890bf9fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-tomato-sauce-350724.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.",
+        "2. Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "1 Spanish onion, cut into 1/4-inch dice",
+        "4 cloves garlic, thinly sliced",
+        "3 tablespoons chopped fresh thyme",
+        "1/2 medium carrot, finely shredded",
+        "Two 28-ounce cans whole tomatoes",
+        "salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Garlic",
+        "Onion",
+        "Tomato",
+        "Potluck"
+    ],
+    "title": "Basic Tomato Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-tomato-sauce-350724"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-truffles.json b/serverless-fleets/data/input/inferencing/recipes/basic-truffles.json
new file mode 100644
index 000000000..ca51cea43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-truffles.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring.  Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/529419.jpg",
+    "ingredients": [
+        "12 ounces bittersweet chocolate, chopped",
+        "1/3 cup heavy cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Truffles",
+    "url": "http://allrecipes.com/recipe/24691/basic-truffles/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-vanilla-cake-recipe.json b/serverless-fleets/data/input/inferencing/recipes/basic-vanilla-cake-recipe.json
new file mode 100644
index 000000000..7320076f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-vanilla-cake-recipe.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.",
+        "Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.",
+        "Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.",
+        "Photograph by Levi Brown"
+    ],
+    "ingredients": [
+        "2 sticks unsalted butter, at room temperature, plus more for the pans",
+        "3 cups all-purpose flour, plus more for the pans",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1 1/4 cups sugar",
+        "4 large eggs, at room temperature",
+        "1 tablespoon vanilla extract",
+        "1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cake"
+    ],
+    "title": "Basic Vanilla Cake",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/basic-vanilla-cake-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-veal-stock-51208450.json b/serverless-fleets/data/input/inferencing/recipes/basic-veal-stock-51208450.json
new file mode 100644
index 000000000..70d94364c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-veal-stock-51208450.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened. Add the bones and cover with 12 cups cold water. Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically. Strain through a fine mesh strainer into a large bowl. The stock is ready to use, or chill and freeze for future soups and stews."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "2 large onions, roughly chopped",
+        "2 carrots, roughly chopped",
+        "1 stalk celery, roughly chopped",
+        "3 cloves garlic, crushed",
+        "1 bay leaf",
+        "1 sprig fresh thyme",
+        "1 teaspoon black peppercorns",
+        "3 pounds veal bones such as shanks, halved"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Veal"
+    ],
+    "title": "Basic Veal Stock",
+    "url": "http://www.epicurious.com/recipes/food/views/basic-veal-stock-51208450"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-vegetable-stock.json b/serverless-fleets/data/input/inferencing/recipes/basic-vegetable-stock.json
new file mode 100644
index 000000000..a32d42d1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-vegetable-stock.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.",
+        "Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.",
+        "Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.",
+        "Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?"
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 large onion",
+        "2 stalks celery, including some leaves",
+        "2 large carrots",
+        "1 bunch green onions, chopped",
+        "8 cloves garlic, minced",
+        "8 sprigs fresh parsley",
+        "6 sprigs fresh thyme",
+        "2 bay leaves",
+        "1 teaspoon salt",
+        "2 quarts water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Vegetable Stock",
+    "url": "http://allrecipes.com/recipe/12982/basic-vegetable-stock/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-waffle-recipe.json b/serverless-fleets/data/input/inferencing/recipes/basic-waffle-recipe.json
new file mode 100644
index 000000000..7d819f331
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-waffle-recipe.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat waffle iron according to manufacturer's directions.",
+        "In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.",
+        "Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve."
+    ],
+    "ingredients": [
+        "4 3/4 ounces all-purpose flour, approximately 1 cup",
+        "4 3/4 ounces whole-wheat flour, approximately 1 cup",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "3 tablespoons sugar",
+        "3 whole eggs, beaten",
+        "2 ounces unsalted butter, melted",
+        "16 ounces buttermilk, room temperature",
+        "Vegetable spray, for waffle iron"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Breakfast Recipes",
+        "Easy Recipes",
+        "Easy Brunch Recipes",
+        "Brunch",
+        "Healthy Breakfast",
+        "Healthy",
+        "Healthy Brunch Recipes",
+        "American",
+        "Waffle Recipes",
+        "Dairy Recipes",
+        "Buttermilk",
+        "Egg Recipes",
+        "Low-Fat"
+    ],
+    "title": "Basic Waffle",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/basic-waffle-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-white-bread.json b/serverless-fleets/data/input/inferencing/recipes/basic-white-bread.json
new file mode 100644
index 000000000..ef488bf6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-white-bread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start."
+    ],
+    "ingredients": [
+        "1 1/4 cups warm water",
+        "1 tablespoon butter, softened",
+        "1 tablespoon white sugar",
+        "1 teaspoon salt",
+        "3 cups bread flour",
+        "2 tablespoons dry milk powder",
+        "1 (.25 ounce) package active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic White Bread",
+    "url": "http://allrecipes.com/recipe/20812/basic-white-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-white-rice.json b/serverless-fleets/data/input/inferencing/recipes/basic-white-rice.json
new file mode 100644
index 000000000..9488f7ea4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-white-rice.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "2 cups white rice",
+        "1/4 teaspoon garlic powder (optional)",
+        "salt to taste",
+        "2 cups boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic White Rice",
+    "url": "http://allrecipes.com/recipe/255232/basic-white-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-yankee-bread-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/basic-yankee-bread-stuffing.json
new file mode 100644
index 000000000..73e4a3a2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-yankee-bread-stuffing.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.",
+        "Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.",
+        "Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.",
+        "Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.",
+        "Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3000&h=1571&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1080156.jpg",
+    "ingredients": [
+        "1 pound ground pork sausage",
+        "1 tablespoon butter",
+        "6 stalks chopped celery",
+        "2  onions, chopped",
+        "2 (1 pound) loaves day-old white bread, torn into small pieces",
+        "1\u2009\u00bd teaspoons sage seasoning mixture",
+        "salt and pepper to taste",
+        "2  eggs, lightly beaten",
+        "1 cup chicken broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Yankee Bread Stuffing",
+    "url": "http://allrecipes.com/recipe/23584/basic-yankee-bread-stuffing/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basic-yummy-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/basic-yummy-stuffing.json
new file mode 100644
index 000000000..2091e2770
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basic-yummy-stuffing.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Melt butter in a large saucepan over medium heat. Slowly cook and stir celery and onions until onions are translucent, about 10 minutes. Stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.",
+        "When bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. Cover and bake in the preheated oven 30 to 45 minutes, until lightly browned."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "3 stalks celery, chopped",
+        "1 onion, chopped",
+        "1 (8 ounce) can oysters",
+        "1 1/2 teaspoons poultry seasoning",
+        "1 (1 pound) loaf day-old bread, torn into small pieces",
+        "1/2 cup turkey drippings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Yummy Stuffing",
+    "url": "http://allrecipes.com/recipe/24859/basic-yummy-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-aioli-5233.json b/serverless-fleets/data/input/inferencing/recipes/basil-aioli-5233.json
new file mode 100644
index 000000000..048f1216d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-aioli-5233.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)"
+    ],
+    "ingredients": [
+        "3/4 cup mayonnaise",
+        "1/3 cup finely chopped fresh basil",
+        "1 tablespoon fresh lemon juice",
+        "1 1/2 teaspoons minced garlic",
+        "1 1/2 teaspoons grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "No-Cook",
+        "Quick & Easy",
+        "Mayonnaise",
+        "Lemon",
+        "Basil",
+        "Spring",
+        "California"
+    ],
+    "title": "Basil A\u00efoli",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-aioli-5233"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-aioli.json b/serverless-fleets/data/input/inferencing/recipes/basil-aioli.json
new file mode 100644
index 000000000..a33526e3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-aioli.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.",
+        "Transfer to a bowl and cover. Chill until flavors combine, about 1 hour."
+    ],
+    "ingredients": [
+        "1 1/2 cups mayonnaise",
+        "2/3 cup chopped fresh basil",
+        "1 tablespoon chopped fresh garlic",
+        "1 tablespoon lemon juice",
+        "1 1/2 teaspoons lemon zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Aioli",
+    "url": "http://allrecipes.com/recipe/255295/basil-aioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-and-garlic-mayonnaise-106971.json b/serverless-fleets/data/input/inferencing/recipes/basil-and-garlic-mayonnaise-106971.json
new file mode 100644
index 000000000..ed1d08180
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-and-garlic-mayonnaise-106971.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine basil, garlic, and red wine vinegar in a processor. Blend until basil is finely chopped. Add mayonnaise and blend until smooth."
+    ],
+    "ingredients": [
+        "1/2 cup (packed) basil leaves, torn",
+        "1/2 garlic clove, peeled",
+        "1 1/2 teaspoons red wine vinegar",
+        "1/2 cup light mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Food Processor",
+        "Garlic",
+        "No-Cook",
+        "Low Fat",
+        "Quick & Easy",
+        "Mayonnaise",
+        "Vinegar",
+        "Basil",
+        "Summer"
+    ],
+    "title": "Basil and Garlic Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-and-garlic-mayonnaise-106971"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-and-parsley-asparagus.json b/serverless-fleets/data/input/inferencing/recipes/basil-and-parsley-asparagus.json
new file mode 100644
index 000000000..a98b2d470
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-and-parsley-asparagus.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cook asparagus in boiling water in large uncovered skillet on medium-high heat 5 minutes or until tender-crisp. Drain well. Place on serving dish.",
+        "Stir parsley, basil and pepper into melted butter. Pour over asparagus. Sprinkle with Parmesan cheese."
+    ],
+    "ingredients": [
+        "1 pound asparagus, ends trimmed",
+        "1 teaspoon McCormick\u00ae Parsley Flakes",
+        "1/2 teaspoon McCormick\u00ae Basil Leaves",
+        "1/8 teaspoon McCormick\u00ae Black Pepper, Ground",
+        "3 tablespoons butter, melted",
+        "1 tablespoon grated Parmesan cheese, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil and Parsley Asparagus",
+    "url": "http://allrecipes.com/recipe/246582/basil-and-parsley-asparagus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-and-pesto-hummus.json b/serverless-fleets/data/input/inferencing/recipes/basil-and-pesto-hummus.json
new file mode 100644
index 000000000..6ff6eb0c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-and-pesto-hummus.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed",
+        "1/2 cup basil leaves",
+        "1 clove garlic",
+        "1 tablespoon olive oil",
+        "1/2 teaspoon balsamic vinegar",
+        "1/2 teaspoon soy sauce",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil and Pesto Hummus",
+    "url": "http://allrecipes.com/recipe/146824/basil-and-pesto-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-and-prosciutto-wrapped-halibut.json b/serverless-fleets/data/input/inferencing/recipes/basil-and-prosciutto-wrapped-halibut.json
new file mode 100644
index 000000000..b6b827216
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-and-prosciutto-wrapped-halibut.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.",
+        "Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.",
+        "Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes."
+    ],
+    "ingredients": [
+        "6 leaves basil",
+        "2 slices prosciutto",
+        "2 (4 ounce) fillets halibut",
+        "1/2 teaspoon adobo seasoning",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil and Prosciutto-Wrapped Halibut",
+    "url": "http://allrecipes.com/recipe/214824/basil-and-prosciutto-wrapped-halibut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-and-sun-dried-tomato-bread.json b/serverless-fleets/data/input/inferencing/recipes/basil-and-sun-dried-tomato-bread.json
new file mode 100644
index 000000000..d4064a1f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-and-sun-dried-tomato-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a small bowl, pour boiling water over sun-dried tomato halves to cover. Soak for 10 minutes, drain, and cool to room temperature. With scissors, snip into 1/4 inch pieces.",
+        "Place all ingredients into the pan of the bread machine in the order recommended by the manufacturer.  Select the Basic or White Bread cycle, and Start."
+    ],
+    "ingredients": [
+        "2 1/4 teaspoons active dry yeast",
+        "3 cups bread flour",
+        "3 tablespoons wheat bran",
+        "1/3 cup quinoa",
+        "3 tablespoons instant powdered milk",
+        "1 tablespoon dried basil",
+        "1/3 cup chopped sun-dried tomatoes",
+        "1 teaspoon salt",
+        "1 1/4 cups water",
+        "1 cup boiling water to cover"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil and Sun-dried Tomato Bread",
+    "url": "http://allrecipes.com/recipe/14964/basil-and-sun-dried-tomato-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-and-sun-dried-tomato-dip.json b/serverless-fleets/data/input/inferencing/recipes/basil-and-sun-dried-tomato-dip.json
new file mode 100644
index 000000000..243d9b3bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-and-sun-dried-tomato-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour."
+    ],
+    "ingredients": [
+        "3/4 cup sour cream",
+        "3/4 cup mayonnaise",
+        "1 tablespoon lemon juice",
+        "1/4 cup chopped sun-dried tomatoes",
+        "2 tablespoons minced fresh basil",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil and Sun-Dried Tomato Dip",
+    "url": "http://allrecipes.com/recipe/215101/basil-and-sun-dried-tomato-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-arugula-pesto-105175.json b/serverless-fleets/data/input/inferencing/recipes/basil-arugula-pesto-105175.json
new file mode 100644
index 000000000..e098e0b5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-arugula-pesto-105175.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)"
+    ],
+    "ingredients": [
+        "3/4 cup extra-virgin olive oil",
+        "3 cups (loosely packed) fresh basil leaves",
+        "1 cup (loosely packed) fresh arugula",
+        "1/2 cup grated pecorino Romano cheese",
+        "1/3 cup pine nuts",
+        "2 garlic cloves, peeled",
+        "1/2 teaspoon grated lemon peel",
+        "2 tablespoons lukewarm water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Cheese",
+        "Low Carb",
+        "Basil",
+        "Pine Nut",
+        "Arugula",
+        "Summer"
+    ],
+    "title": "Basil-Arugula Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-arugula-pesto-105175"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-avocado-chicken-salad-wraps.json b/serverless-fleets/data/input/inferencing/recipes/basil-avocado-chicken-salad-wraps.json
new file mode 100644
index 000000000..e7919a5a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-avocado-chicken-salad-wraps.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix mashed avocados, lime juice, basil, garlic salt, and pepper together in a bowl. Add chicken, raisins, and walnuts to avocado mixture and stir until evenly coated. Spoon chicken mixture into lettuce leaves and roll leaves around filling."
+    ],
+    "ingredients": [
+        "2 ripe avocados - peeled, pitted, and mashed",
+        "1 lime, juiced",
+        "2 tablespoons chopped fresh basil",
+        "1/2 teaspoon garlic salt",
+        "1/2 teaspoon ground black pepper",
+        "4 cups chopped cooked chicken",
+        "1/4 cup raisins",
+        "1/4 cup chopped walnuts",
+        "2 heads Bibb lettuce, leaves separated"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil-Avocado Chicken Salad Wraps",
+    "url": "http://allrecipes.com/recipe/238490/basil-avocado-chicken-salad-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-brads-marinade-of-love.json b/serverless-fleets/data/input/inferencing/recipes/basil-brads-marinade-of-love.json
new file mode 100644
index 000000000..16cc76288
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-brads-marinade-of-love.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours."
+    ],
+    "ingredients": [
+        "3 cups red wine",
+        "1/4 cup Worcestershire sauce",
+        "2 tablespoons prepared Dijon-style mustard",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons double-concentrated Italian tomato paste",
+        "1 tablespoon balsamic vinegar",
+        "1 tablespoon brandy-based orange liqueur (such as Grand Marnier\u00ae)",
+        "1 tablespoon packed brown sugar",
+        "1 tablespoon fine sea salt",
+        "1 tablespoon ground black pepper",
+        "1 tablespoon ground cumin",
+        "1 tablespoon minced garlic",
+        "1 tablespoon minced fresh ginger root",
+        "1 tablespoon chopped horseradish",
+        "2 tablespoons chopped fresh oregano",
+        "2 tablespoons chopped fresh basil",
+        "2 tablespoons chopped fresh chives",
+        "1 tablespoon minced fresh dill",
+        "3 green onions, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Brad's Marinade of Love",
+    "url": "http://allrecipes.com/recipe/190756/basil-brads-marinade-of-love/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-burgers.json b/serverless-fleets/data/input/inferencing/recipes/basil-burgers.json
new file mode 100644
index 000000000..646d7a765
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-burgers.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat.",
+        "In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 burger patties.",
+        "Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns."
+    ],
+    "ingredients": [
+        "1 1/4 pounds ground beef",
+        "3 tablespoons Worcestershire sauce",
+        "1 1/2 tablespoons dried basil, or to taste",
+        "1/4 teaspoon garlic salt",
+        "1/4 teaspoon ground black pepper",
+        "4 hamburger buns, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Burgers",
+    "url": "http://allrecipes.com/recipe/62256/basil-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-butter.json b/serverless-fleets/data/input/inferencing/recipes/basil-butter.json
new file mode 100644
index 000000000..2cf4486f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-butter.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place garlic, basil, and pepper in the bowl of a food processor.  Process until the garlic is in small bits.  Add the butter, and process just to mix together.  Spoon into container, and refrigerate until firm."
+    ],
+    "ingredients": [
+        "4 cloves garlic",
+        "15 leaves fresh basil",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Butter",
+    "url": "http://allrecipes.com/recipe/104938/basil-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-buttermilk-dressing-231385.json b/serverless-fleets/data/input/inferencing/recipes/basil-buttermilk-dressing-231385.json
new file mode 100644
index 000000000..e608ccc4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-buttermilk-dressing-231385.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mince garlic and mash to a paste with salt using a large heavy knife.",
+        "Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered, 1 hour to allow flavors to develop."
+    ],
+    "ingredients": [
+        "1 small garlic clove",
+        "Rounded 1/4 teaspoon salt",
+        "2/3 cup well-shaken buttermilk",
+        "1/3 cup mayonnaise",
+        "2 tablespoons finely chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dairy",
+        "Herb",
+        "No-Cook",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Basil",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Basil Buttermilk Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-buttermilk-dressing-231385"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-cake-with-balsamic-strawberries.json b/serverless-fleets/data/input/inferencing/recipes/basil-cake-with-balsamic-strawberries.json
new file mode 100644
index 000000000..03709927a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-cake-with-balsamic-strawberries.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Generously grease a fluted tube pan (such as a Bundt\u00ae).",
+        "Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.",
+        "Pour batter into prepared pan.",
+        "Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.",
+        "Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.",
+        "Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.",
+        "Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1536&h=804&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F847041.jpg",
+    "ingredients": [
+        "\u00bd cup vegetable oil",
+        "4  eggs",
+        "1 cup sour cream",
+        "1 (18.25 ounce) package white cake mix",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "2 tablespoons finely chopped fresh basil",
+        "\u2154 cup balsamic vinegar",
+        "\u00bc cup white sugar",
+        "1 pint fresh strawberries, hulled and quartered",
+        "1 teaspoon chopped fresh mint, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Cake with Balsamic Strawberries",
+    "url": "http://allrecipes.com/recipe/220940/basil-cake-with-balsamic-strawberries/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-cheesecake-with-strawberry-mous.json b/serverless-fleets/data/input/inferencing/recipes/basil-cheesecake-with-strawberry-mous.json
new file mode 100644
index 000000000..2e866d870
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-cheesecake-with-strawberry-mous.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper.",
+        "Combine chocolate wafers and butter in a food processor; process into fine crumbs. Press crumbs evenly into the bottom of the tin. Transfer crust to the refrigerator.",
+        "Combine 1 cup heavy cream and basil in a food processor; blend until smooth. Add cream cheese, eggs, 3/4 cup sugar, flour, and cornstarch. Blend until smooth. Pour over chilled crust, smoothing the top with a spatula.",
+        "Bake in the preheated oven until surface is firm except for a small spot in the center that will jiggle when the tin is gently shaken, about 1 hour. Turn off oven and open the door. Leave cheesecake in the oven until completely cooled, about 1 hour.",
+        "Refrigerate cheesecake until completely set, about 6 hours.",
+        "Combine gelatin and water in a small bowl; let stand until softened, 3 to 5 minutes.",
+        "Place strawberries in a blender; blend until smooth and frothy.",
+        "Pour 1/3 of the strawberries in a saucepan over medium heat; add 1/4 cup sugar. Stir until sugar dissolves, about 3 minutes. Remove from heat and stir in gelatin mixture. Mix in remaining strawberries.",
+        "Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse.",
+        "Run a knife around the edges of the tin to remove cheesecake; place on a serving platter. Cover top and sides with mousse. Refrigerate until mousse is set, 2 to 3 hours."
+    ],
+    "ingredients": [
+        "Cheesecake:",
+        "5 1/3 ounces chocolate cookie wafers",
+        "2 tablespoons butter, melted",
+        "1 cup heavy whipping cream",
+        "1 bunch fresh basil leaves",
+        "3 (8 ounce) packages cream cheese, softened",
+        "4 eggs",
+        "3/4 cup white sugar",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon cornstarch",
+        "Mousse:",
+        "1 (.25 ounce) package powdered gelatin",
+        "2 1/2 tablespoons cold water",
+        "1 1/3 cups strawberries, hulled and sliced",
+        "1/4 cup white sugar",
+        "3/4 cup heavy cream",
+        "2 tablespoons heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Cheesecake with Strawberry Mousse",
+    "url": "http://allrecipes.com/recipe/254218/basil-cheesecake-with-strawberry-mous/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-chicken-and-pasta.json b/serverless-fleets/data/input/inferencing/recipes/basil-chicken-and-pasta.json
new file mode 100644
index 000000000..5270e6c21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-chicken-and-pasta.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large pot with boiling salted water cook rotini pasta until al dente. Drain.",
+        "Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.",
+        "Toss drained pasta with basil sauce and serve immediately."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package rotini pasta",
+        "2 tablespoons butter",
+        "1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes",
+        "3 cloves garlic, minced",
+        "1/2 teaspoon ground black pepper",
+        "2 teaspoons dried basil",
+        "1 cup heavy cream",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Chicken and Pasta",
+    "url": "http://allrecipes.com/recipe/12019/basil-chicken-and-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-chicken-over-angel-hair.json b/serverless-fleets/data/input/inferencing/recipes/basil-chicken-over-angel-hair.json
new file mode 100644
index 000000000..b956a80e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-chicken-over-angel-hair.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.",
+        "In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.",
+        "Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package angel hair pasta",
+        "2 teaspoons olive oil",
+        "1/2 cup finely chopped onion",
+        "1 clove garlic, chopped",
+        "2 1/2 cups chopped tomatoes",
+        "2 cups boneless chicken breast halves, cooked and cubed",
+        "1/4 cup chopped fresh basil",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon hot pepper sauce",
+        "1/4 cup Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Chicken over Angel Hair",
+    "url": "http://allrecipes.com/recipe/8842/basil-chicken-over-angel-hair/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-chicken-ravioli-carbonara.json b/serverless-fleets/data/input/inferencing/recipes/basil-chicken-ravioli-carbonara.json
new file mode 100644
index 000000000..37b22c614
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-chicken-ravioli-carbonara.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cook and drain ravioli as directed on package.",
+        "In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.",
+        "Sprinkle with bacon, cheese and basil."
+    ],
+    "ingredients": [
+        "1 (9 ounce) package refrigerated four-cheese-filled ravioli",
+        "1 (14 ounce) package uncooked chicken breast pieces for stir-fry",
+        "1 (9 ounce) pouch Progresso\u2122 Recipe Starters\u2122 creamy Parmesan basil cooking sauce",
+        "1/4 cup half-and-half",
+        "1/4 cup cooked real bacon pieces (from a jar or package)",
+        "Garnishes, if Desired:",
+        "Shredded Asiago or Parmesan cheese (optional)",
+        "Chopped fresh basil leaves or parsley (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Chicken Ravioli Carbonara",
+    "url": "http://allrecipes.com/recipe/228689/basil-chicken-ravioli-carbonara/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-cream-chicken.json b/serverless-fleets/data/input/inferencing/recipes/basil-cream-chicken.json
new file mode 100644
index 000000000..9b1efa4de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-cream-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.",
+        "Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken."
+    ],
+    "ingredients": [
+        "1/4 cup milk",
+        "1/4 cup bread crumbs",
+        "1 pound skinless, boneless chicken breast halves",
+        "3 tablespoons butter",
+        "1/2 cup chicken broth",
+        "1 cup heavy whipping cream",
+        "1 (4 ounce) jar sliced pimento peppers, drained",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 cup chopped fresh basil",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Cream Chicken",
+    "url": "http://allrecipes.com/recipe/8757/basil-cream-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-cream-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basil-cream-sauce.json
new file mode 100644
index 000000000..bb0a024c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-cream-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.",
+        "Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened."
+    ],
+    "ingredients": [
+        "2 cups fresh basil leaves",
+        "4 cloves garlic, minced",
+        "1/4 cup olive oil",
+        "2 ounces pine nuts",
+        "1/2 cup grated Parmesan cheese",
+        "salt and pepper to taste",
+        "1 pint light cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Cream Sauce",
+    "url": "http://allrecipes.com/recipe/40155/basil-cream-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-crusted-veal-chops-102655.json b/serverless-fleets/data/input/inferencing/recipes/basil-crusted-veal-chops-102655.json
new file mode 100644
index 000000000..63b59139c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-crusted-veal-chops-102655.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl. Season with salt and pepper.",
+        "Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast in oven until cooked to desired doneness, about 15 minutes for medium-rare."
+    ],
+    "ingredients": [
+        "1/4 cup minced fresh basil",
+        "1/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless French bread",
+        "1/4 cup (packed) freshly grated Parmesan cheese",
+        "2 tablespoons (1/4 stick) butter, room temperature",
+        "2 teaspoons coarse-grained mustard",
+        "2 8-ounce veal loin chops (each about 1 1/2 inches thick)",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Roast",
+        "Valentine's Day",
+        "Basil",
+        "Meat",
+        "Veal",
+        "Winter",
+        "Anniversary"
+    ],
+    "title": "Basil-Crusted Veal Chops",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-crusted-veal-chops-102655"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-cucumber-mojito.json b/serverless-fleets/data/input/inferencing/recipes/basil-cucumber-mojito.json
new file mode 100644
index 000000000..8ff55d333
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-cucumber-mojito.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Put cucumbers, basil leaves, lime slices, rum, and raw sugar cubes into a metal cocktail shaker. Mash mixture together with a muddler until the sugar cubes have dissolved. Add ice, place lid onto the shaker, and shake vigorously; strain into a chilled glass tumbler filled with ice. Top cocktail with club soda and garnish with cucumber wedge and basil sprig."
+    ],
+    "ingredients": [
+        "3 slices 1/4-inch-thick slices cucumber",
+        "8 leaves basil, or more to taste",
+        "2 lime slices",
+        "2 (1.5 fluid ounce) jiggers rum",
+        "2 raw sugar cubes",
+        "ice cubes as desired",
+        "1 splash club soda (optional)",
+        "1 cucumber wedge for garnish",
+        "1 sprig fresh basil for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil-Cucumber Mojito",
+    "url": "http://allrecipes.com/recipe/238174/basil-cucumber-mojito/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-flatbread-with-roasted-tomatoes-and-basil-oil-5710.json b/serverless-fleets/data/input/inferencing/recipes/basil-flatbread-with-roasted-tomatoes-and-basil-oil-5710.json
new file mode 100644
index 000000000..f25a53960
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-flatbread-with-roasted-tomatoes-and-basil-oil-5710.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Pour 1/3 cup warm water into large bowl. Sprinkle yeast and sugar over; let stand until mixture is foamy, about 10 minutes.",
+        "Mix 2/3 cup flour and 1/3 cup room-temperature water into yeast mixture. Cover and let stand 20 minutes.",
+        "Stir olive oil and salt into yeast mixture. Mix in 1 1/2 cups flour, 1/2 cup at a time, until slightly sticky dough forms. Add basil. Knead on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is too sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover with plastic. Let rise in warm area until doubled, about 45 minutes.",
+        "Punch dough down. Turn out onto floured surface. Divide in half; knead each piece just until smooth. Cover with towel; let rise until almost doubled, 20 minutes.",
+        "Prepare barbecue (medium-high heat). Roll out each dough piece on floured surface to 12-inch round. Transfer each to separate baking sheet. Brush top side with Basil Oil. Place bread, oiled side down, on barbecue. Grill until bottom is golden brown, about 1 1/2 minutes. Brush top of bread with Basil Oil. Using tongs, turn bread over; grill until golden, about 1 1/2 minutes. (Can be made 4 hours ahead. Cover loosely with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)",
+        "Brush breads with some Basil Oil. Arrange Roasted Tomatoes on breads. Loosely cover breads with foil; grill until heated through, watching closely, about 4 minutes. Drizzle with more Basil Oil. Cut each bread into 6 pieces."
+    ],
+    "ingredients": [
+        "1/3 cup warm water (105\u00b0F to 115\u00b0F)",
+        "1 teaspoon dry yeast",
+        "Pinch of sugar",
+        "2/3 cup plus 1 1/2 cups (or more) all purpose flour",
+        "2/3 cup water, room temperature",
+        "2 teaspoons olive oil",
+        "1 teaspoon salt",
+        "3 tablespoons thinly sliced fresh basil",
+        "Basil Oil",
+        "Roasted Tomatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Tomato",
+        "Fourth of July",
+        "Backyard BBQ",
+        "Basil",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue"
+    ],
+    "title": "Basil Flatbread with Roasted Tomatoes and Basil Oil",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-flatbread-with-roasted-tomatoes-and-basil-oil-5710"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-garlic-grilled-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/basil-garlic-grilled-pork-chops.json
new file mode 100644
index 000000000..4b107ec12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-garlic-grilled-pork-chops.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.",
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate.",
+        "Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "4 (8 ounce) pork chops",
+        "1 lime, juiced",
+        "4 cloves garlic, minced",
+        "1/4 cup chopped fresh basil",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil-Garlic Grilled Pork Chops",
+    "url": "http://allrecipes.com/recipe/218074/basil-garlic-grilled-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-garlic-mayonnaise-108355.json b/serverless-fleets/data/input/inferencing/recipes/basil-garlic-mayonnaise-108355.json
new file mode 100644
index 000000000..6cb07fb60
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-garlic-mayonnaise-108355.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop)."
+    ],
+    "ingredients": [
+        "1 cup coarsely chopped fresh basil",
+        "1 garlic clove, smashed",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon cayenne",
+        "3/4 cup mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Food Processor",
+        "Herb",
+        "Side",
+        "Quick & Easy",
+        "Mayonnaise",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Basil Garlic Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-garlic-mayonnaise-108355"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-goat-cheese-pizza.json b/serverless-fleets/data/input/inferencing/recipes/basil-goat-cheese-pizza.json
new file mode 100644
index 000000000..4dbbfbe89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-goat-cheese-pizza.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Allow dough to rise in a covered bowl until doubled in bulk.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Roll the dough on a floured surface into a 15-inch circle.  Roll the edges towards the center to form a crust, leaving a 12-inch circle.  Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary.  Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.",
+        "Spread the crust with tomato sauce.  Sprinkle with 2 sprigs of chopped basil and goat cheese.  Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf frozen white bread dough, thawed",
+        "1 tablespoon olive oil",
+        "salt to taste",
+        "1/2 teaspoon ground black pepper",
+        "1 sprig fresh basil, chopped",
+        "1 1/2 teaspoons minced fresh rosemary",
+        "3/4 cup Italian tomato sauce",
+        "4 ounces crumbled goat cheese",
+        "2 sprigs fresh basil, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Goat Cheese Pizza",
+    "url": "http://allrecipes.com/recipe/99853/basil-goat-cheese-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-ice-cream-230779.json b/serverless-fleets/data/input/inferencing/recipes/basil-ice-cream-230779.json
new file mode 100644
index 000000000..4481327c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-ice-cream-230779.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.",
+        "Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175\u00b0F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.",
+        "Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours."
+    ],
+    "ingredients": [
+        "2 cups whole milk",
+        "3 tablespoons chopped fresh basil",
+        "1/2 cup sugar",
+        "4 large egg yolks",
+        "1/2 cup well-chilled heavy cream",
+        "Special equipment: an instant-read thermometer; an ice cream maker"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Ice Cream Machine",
+        "Egg",
+        "Dessert",
+        "Frozen Dessert",
+        "Basil",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Basil Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-ice-cream-230779"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-lemonade-238928.json b/serverless-fleets/data/input/inferencing/recipes/basil-lemonade-238928.json
new file mode 100644
index 000000000..b9c19eacd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-lemonade-238928.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Stir together all ingredients in a large pitcher, then pour into tall glasses half filled with ice."
+    ],
+    "ingredients": [
+        "2 cups basil lemon syrup",
+        "2 cups cold water",
+        "2 cups ice cubes",
+        "1 1/4 cups fresh lemon juice",
+        "Garnish: fresh basil sprigs; lemon zest strips",
+        "lemon zest strips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Non-Alcoholic",
+        "Cocktail Party",
+        "Kid-Friendly",
+        "Lemon",
+        "Basil",
+        "Summer",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Basil Lemonade",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-lemonade-238928"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-lemonade.json b/serverless-fleets/data/input/inferencing/recipes/basil-lemonade.json
new file mode 100644
index 000000000..a2f883084
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-lemonade.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir water, lemonade, sugar, and lime juice together in a pitcher. Add 1/2 cup basil leaves, stir to combine, cover the pitcher, and refrigerate until flavors combine, 8 hours to overnight. Remove basil leaves and discard."
+    ],
+    "ingredients": [
+        "12 cups cold water",
+        "1 (12 ounce) can frozen lemonade concentrate, thawed",
+        "1/3 cup white sugar",
+        "1/4 cup fresh lime juice",
+        "1/2 cup firmly packed torn basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Lemonade",
+    "url": "http://allrecipes.com/recipe/237597/basil-lemonade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-lime-sorbet.json b/serverless-fleets/data/input/inferencing/recipes/basil-lime-sorbet.json
new file mode 100644
index 000000000..f1dd0822d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-lime-sorbet.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.",
+        "Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.",
+        "Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "1 cup water",
+        "3/4 cup fresh lime juice",
+        "20 fresh basil leaves, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil-Lime Sorbet",
+    "url": "http://allrecipes.com/recipe/161118/basil-lime-sorbet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-limeade.json b/serverless-fleets/data/input/inferencing/recipes/basil-limeade.json
new file mode 100644
index 000000000..2966414b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-limeade.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place grapes, lime, dates, basil, and ice, respectively, in a blender; blend on high until smooth."
+    ],
+    "ingredients": [
+        "1 cup seedless green grapes",
+        "1/8 lime, including rind",
+        "2 pitted dates",
+        "1 cup fresh basil leaves",
+        "1 cup ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Limeade",
+    "url": "http://allrecipes.com/recipe/235996/basil-limeade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-mint-oil-15125.json b/serverless-fleets/data/input/inferencing/recipes/basil-mint-oil-15125.json
new file mode 100644
index 000000000..7aece6c8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-mint-oil-15125.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Have ready a bowl of ice and cold water. In a saucepan of boiling water blanch herbs 5 seconds and with a slotted spoon immediately transfer to ice water to stop cooking. Drain herbs well and pat dry. In a blender pur\u00e9e herbs with remaining ingredients until smooth. Pour oil through a fine sieve into a bowl, pressing on solids, and discard solids. Oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using."
+    ],
+    "ingredients": [
+        "1 cup packed fresh mint leaves",
+        "1 cup packed fresh basil leaves",
+        "1/2 cup extra-virgin olive oil",
+        "1/2 teaspoon sugar",
+        "1 tablespoon coarse salt (preferably sea salt)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Herb",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Basil-Mint Oil",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-mint-oil-15125"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-mint-sauce-103918.json b/serverless-fleets/data/input/inferencing/recipes/basil-mint-sauce-103918.json
new file mode 100644
index 000000000..7abecf5d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-mint-sauce-103918.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Whisk all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)"
+    ],
+    "ingredients": [
+        "1/4 cup plain yogurt",
+        "1/4 cup chopped fresh basil",
+        "1/4 cup chopped fresh mint",
+        "1/4 cup sliced green onions",
+        "3 tablespoons mayonnaise",
+        "2 tablespoons olive oil",
+        "2 tablespoons fresh lime juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Herb",
+        "No-Cook",
+        "Yogurt",
+        "Backyard BBQ",
+        "Mayonnaise",
+        "Mint",
+        "Basil",
+        "Summer"
+    ],
+    "title": "Basil-Mint Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-mint-sauce-103918"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-mushrooms-in-cream-sauce.json b/serverless-fleets/data/input/inferencing/recipes/basil-mushrooms-in-cream-sauce.json
new file mode 100644
index 000000000..9e38ab3e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-mushrooms-in-cream-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 tablespoon olive oil",
+        "6 cups sliced fresh mushrooms",
+        "1 tablespoon chopped fresh basil",
+        "3 tablespoons rum",
+        "2 tablespoons cooking sherry",
+        "1 tablespoon lemon juice",
+        "1 1/4 cups sour cream",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 teaspoon sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Mushrooms in Cream Sauce",
+    "url": "http://allrecipes.com/recipe/145604/basil-mushrooms-in-cream-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-oil-231403.json b/serverless-fleets/data/input/inferencing/recipes/basil-oil-231403.json
new file mode 100644
index 000000000..9415b5dae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-oil-231403.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "To make an oil with the brightest green result, blanch the basil, spinach, and parsley in boiling salted water for 45 seconds, then drain, immediately shock in ice water (this sets the color), and drain again. Squeeze to extract any excess water, then chop the greens coarsely. If you are adhering to a strict raw diet, omit this step and simply chop the raw greens coarsely. In a high-speed blender, combine the chopped greens and olive and canola oils and process for 3 to 4 minutes, or until the mixture is bright green. Pour into a container with a tight-fitting lid, cover, and refrigerate for 1 day.",
+        "The next day, strain the oil through a fine-mesh sieve and discard the solids. Return to the container and refrigerate for 1 day, then decant and use immediately, or refrigerate for up to 1 week."
+    ],
+    "ingredients": [
+        "1/2 cup firmly packed fresh basil leaves",
+        "1/2 firmly packed spinach leaves",
+        "1/4 cup firmly packed fresh flat-leaf parsley leaves",
+        "1/4 extra virgin olive oil",
+        "1 cup grapeseed oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Herb",
+        "No-Cook",
+        "Low/No Sugar",
+        "Raw"
+    ],
+    "title": "Basil Oil",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-oil-231403"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pan-seared-scallops-over-pasta.json b/serverless-fleets/data/input/inferencing/recipes/basil-pan-seared-scallops-over-pasta.json
new file mode 100644
index 000000000..59e52fbc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pan-seared-scallops-over-pasta.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.",
+        "Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.",
+        "Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops,  and cook the other side. Cook the remaining 12 scallops the same way.",
+        "In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.",
+        "Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package farfalle (bow tie) pasta",
+        "24 scallops, rinsed and drained",
+        "3/4 cup olive oil",
+        "1/4 cup lemon juice",
+        "1 1/2 teaspoons dried minced garlic",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "2 tablespoons dried basil",
+        "9 tablespoons whipped butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Pan-Seared Scallops over Pasta",
+    "url": "http://allrecipes.com/recipe/53382/basil-pan-seared-scallops-over-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-parmesan-spread.json b/serverless-fleets/data/input/inferencing/recipes/basil-parmesan-spread.json
new file mode 100644
index 000000000..edf0cde46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-parmesan-spread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste.",
+        "Blend cream cheese and feta cheese in a medium bowl.",
+        "Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1536&h=804&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7104754.jpg",
+    "ingredients": [
+        "1 cup chopped fresh spinach",
+        "1 cup chopped fresh basil",
+        "1 teaspoon minced garlic",
+        "\u00bc cup olive oil",
+        "1 cup freshly grated Parmesan cheese",
+        "salt and pepper to taste",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (4 ounce) package feta cheese, crumbled",
+        "2 tablespoons sun-dried tomato paste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Parmesan Spread",
+    "url": "http://allrecipes.com/recipe/31278/basil-parmesan-spread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-peach-pepper-parmesan-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/basil-peach-pepper-parmesan-cobbler.json
new file mode 100644
index 000000000..beef2e783
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-peach-pepper-parmesan-cobbler.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.",
+        "Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.",
+        "Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.",
+        "Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm."
+    ],
+    "ingredients": [
+        "Batter:",
+        "4 teaspoons butter, melted",
+        "2/3 cup self-rising flour",
+        "1/2 cup white sugar",
+        "2/3 cup cold milk",
+        "1 tablespoon finely shredded Parmigiano-Reggiano cheese",
+        "1 pinch freshly ground black pepper",
+        "Peaches:",
+        "1 large fresh peach - peeled, pitted, and sliced",
+        "2 tablespoons white sugar",
+        "2 leaves fresh basil, torn",
+        "1/2 teaspoon balsamic vinegar",
+        "1 teaspoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Peach Pepper Parmesan Cobbler",
+    "url": "http://allrecipes.com/recipe/235348/basil-peach-pepper-parmesan-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pecan-pesto.json b/serverless-fleets/data/input/inferencing/recipes/basil-pecan-pesto.json
new file mode 100644
index 000000000..87f7a092d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pecan-pesto.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste."
+    ],
+    "ingredients": [
+        "3 cups fresh basil leaves",
+        "1 1/2 cups pecans",
+        "4 cloves garlic",
+        "1/2 cup shredded Parmesan cheese",
+        "3/4 cup olive oil",
+        "1/2 teaspoon kosher salt",
+        "1 pinch ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Pecan Pesto",
+    "url": "http://allrecipes.com/recipe/215754/basil-pecan-pesto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pesto-13234.json b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-13234.json
new file mode 100644
index 000000000..98219e51e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-13234.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.",
+        "In a food processor pur\u00e9e basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap."
+    ],
+    "ingredients": [
+        "4 cups packed fresh basil leaves, washed well",
+        "1/2 cup pine nuts, toasted until golden, cooled, and chopped fine",
+        "1/2 cup freshly grated Parmesan (about 1 1/2 ounces)",
+        "2 large garlic cloves, minced",
+        "1/4 cup plus 3 tablespoons extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Food Processor",
+        "Garlic",
+        "Vegetarian",
+        "Quick & Easy",
+        "Parmesan",
+        "Basil",
+        "Pine Nut",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Basil Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-pesto-13234"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pesto-almonds.json b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-almonds.json
new file mode 100644
index 000000000..fc56a98c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-almonds.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Combine the egg whites and basil in a blender; process on low speed until mixture is pureed. Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl. Add drained almonds and toss to coat.",
+        "Place almonds in a single layer on prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container."
+    ],
+    "ingredients": [
+        "2 egg whites",
+        "1/4 cup packed whole basil leaves",
+        "2 cups whole natural almonds",
+        "1/4 cup freshly grated Parmesan cheese",
+        "1 teaspoon salt",
+        "1/2 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil-Pesto Almonds",
+    "url": "http://allrecipes.com/recipe/215366/basil-pesto-almonds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pesto-and-bacon-mashed-sweet-po.json b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-and-bacon-mashed-sweet-po.json
new file mode 100644
index 000000000..8427e17b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-and-bacon-mashed-sweet-po.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place sweet potatoes into a saucepan, cover with chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer until sweet potatoes are tender enough to pierce easily with a fork, about 10 minutes. Drain and return potatoes to pan; add butter and cover pan.",
+        "Cook and stir bacon in a large skillet over medium heat until browned and crisp, about 10 minutes. Transfer bacon to paper towels to blot grease.",
+        "Process basil and almonds in a food processor until pulverized, about 30 seconds, and slowly drizzle olive oil into the running food processor until thick, 1 to 2 minutes. Add lemon juice, salt, and black pepper to basil mixture and pulse several times to combine to make the pesto.",
+        "Beat sweet potatoes in a bowl with an electric mixer on medium speed, slowly adding milk, until potatoes are fluffy and smooth. Alternatively, mash sweet potatoes with a fork if you prefer a more chunky texture. Season to taste with more salt; stir in pesto and bacon. Serve immediately."
+    ],
+    "ingredients": [
+        "3 sweet potatoes, peeled and cut into 1-inch cubes",
+        "2 cups chicken broth, or as needed to cover",
+        "3 tablespoons butter",
+        "5 slices uncured bacon, diced",
+        "1 cup fresh basil leaves",
+        "1/4 cup roasted almonds",
+        "3 tablespoons olive oil, or more to taste",
+        "1 tablespoon lemon juice",
+        "salt and ground black pepper to taste",
+        "3/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Pesto and Bacon Mashed Sweet Potatoes",
+    "url": "http://allrecipes.com/recipe/229204/basil-pesto-and-bacon-mashed-sweet-po/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pesto-bread-rounds.json b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-bread-rounds.json
new file mode 100644
index 000000000..8203fb766
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-bread-rounds.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.",
+        "Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.",
+        "Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf French baguette",
+        "2/3 cup mayonnaise",
+        "1/3 cup basil pesto",
+        "2 cloves garlic, minced",
+        "1/2 cup freshly grated Parmesan cheese",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Pesto Bread Rounds",
+    "url": "http://allrecipes.com/recipe/42027/basil-pesto-bread-rounds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pesto-bread.json b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-bread.json
new file mode 100644
index 000000000..04c4726a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.",
+        "Preheat the broiler.",
+        "Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.",
+        "Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "3 cups fresh basil leaves",
+        "1/2 cup olive oil",
+        "2 cloves garlic, peeled",
+        "1/4 cup toasted pine nuts",
+        "1/4 cup grated Parmesan cheese",
+        "1 (1 pound) loaf Italian bread",
+        "3 roma (plum) tomatoes, thinly sliced",
+        "1 (8 ounce) package mozzarella cheese, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Pesto Bread",
+    "url": "http://allrecipes.com/recipe/24165/basil-pesto-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pesto-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-potato-salad.json
new file mode 100644
index 000000000..22826afa4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-potato-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.",
+        "Peel potatoes and cut into 1/4-inch thick slices. Place in a large bowl. Sprinkle with salt. Add white wine, olive oil, and lemon juice; toss lightly to combine.",
+        "Mix mayonnaise and pesto together in a small bowl. Pour over potato salad and toss gently. Garnish with red onion. Chill until serving."
+    ],
+    "ingredients": [
+        "10 small red potatoes, scrubbed",
+        "1/2 teaspoon salt",
+        "1/4 cup dry white wine",
+        "1 1/2 tablespoons olive oil",
+        "1 1/2 teaspoons lemon juice",
+        "1/2 cup mayonnaise",
+        "6 tablespoons pesto, or more to taste",
+        "1 small red onion, finely sliced, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Pesto Potato Salad",
+    "url": "http://allrecipes.com/recipe/247207/basil-pesto-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pesto-recipe2.json b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-recipe2.json
new file mode 100644
index 000000000..6667364bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-recipe2.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.",
+        "If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.",
+        "If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese."
+    ],
+    "ingredients": [
+        "2 cups packed fresh basil leaves",
+        "2 cloves garlic",
+        "1/4 cup pine nuts",
+        "2/3 cup extra-virgin olive oil, divided",
+        "Kosher salt and freshly ground black pepper, to taste",
+        "1/2 cup freshly grated Pecorino cheese"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cheese Dip",
+        "Cheese",
+        "Dip",
+        "Italian",
+        "European Recipes",
+        "Sauce Recipes",
+        "Pesto Recipes",
+        "Nut Recipes"
+    ],
+    "title": "Basil Pesto",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/basil-pesto-recipe2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pesto-risotto-with-pan-roasted.json b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-risotto-with-pan-roasted.json
new file mode 100644
index 000000000..8ae928d05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-risotto-with-pan-roasted.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Place basil, spinach, and pine nuts in the bowl of a food processor and pulse to chop. Add 2 tablespoons olive oil in a steady stream until pesto is creamy, stopping to scrape down sides. Stir in 1 tablespoon Parmesan cheese and black pepper with a spoon.",
+        "Heat chicken stock and water in separate saucepans over medium heat until simmering, about 5 minutes; reduce heat, cover, and keep warm.",
+        "Melt 2 tablespoons butter in a large saucepan over medium heat until foamy. Add shallots; cook and stir until soft, about 5 minutes. Add rice and saffron; stir until coated with butter. Pour in wine and simmer until absorbed, about 5 minutes.",
+        "Pour enough warm stock into the saucepan to barely cover the rice; cook and stir until absorbed. Continue adding stock, and then water, stirring constantly, until each addition is absorbed and rice is tender yet firm to the bite and risotto is thick and creamy, about 20 minutes.",
+        "Spoon pesto into risotto. Remove saucepan from heat; stir in 1/3 cup Parmesan cheese.",
+        "Pat scallops dry with paper towels and season with salt and pepper.",
+        "Melt 2 tablespoons butter with 1 tablespoon olive oil in a skillet over medium heat. Arrange scallops in the hot skillet and cook, without touching, until deep golden brown underneath, about 2 minutes. Flip each scallop and sear on the second side until golden brown, about 2 minutes more.",
+        "Serve scallops over risotto."
+    ],
+    "ingredients": [
+        "Pesto:",
+        "1 cup fresh basil leaves",
+        "1 cup fresh spinach",
+        "1/4 cup pine nuts",
+        "2 tablespoons olive oil, or to taste",
+        "1 tablespoon grated fresh Parmesan cheese, or to taste",
+        "ground black pepper to taste",
+        "Risotto:",
+        "2 cups chicken stock",
+        "1 cup water",
+        "2 tablespoons butter",
+        "2 tablespoons chopped shallots",
+        "1 cup Arborio rice",
+        "1 pinch saffron (optional)",
+        "1/3 cup white wine",
+        "1/3 cup grated fresh Parmesan cheese",
+        "Scallops:",
+        "4 sea scallops",
+        "kosher salt and ground black pepper to taste",
+        "2 tablespoons butter",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Pesto Risotto with Pan-Roasted Scallops",
+    "url": "http://allrecipes.com/recipe/245484/basil-pesto-risotto-with-pan-roasted/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-pesto-sunshine-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-sunshine-sandwich.json
new file mode 100644
index 000000000..e3aec5aa2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-pesto-sunshine-sandwich.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread."
+    ],
+    "ingredients": [
+        "1 slice focaccia bread, cut in half horizontally",
+        "1 tablespoon mayonnaise",
+        "2 teaspoons basil pesto",
+        "2 tablespoons sun-dried tomato pesto",
+        "1/4 cup roasted red peppers",
+        "1/2 cup crumbled feta cheese",
+        "1/2 cup fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Pesto Sunshine Sandwich",
+    "url": "http://allrecipes.com/recipe/49769/basil-pesto-sunshine-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-puree.json b/serverless-fleets/data/input/inferencing/recipes/basil-puree.json
new file mode 100644
index 000000000..1a6499855
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-puree.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Make a paste by crushing basil leaves and salt with a mortar and pestle. Stir in the olive oil and balsamic vinegar."
+    ],
+    "ingredients": [
+        "1 bunch basil, leaves picked from stems",
+        "1/4 teaspoon salt, or to taste",
+        "2 tablespoons extra-virgin olive oil",
+        "1 teaspoon balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Puree",
+    "url": "http://allrecipes.com/recipe/214622/basil-puree/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-roasted-peppers-and-monterey-j.json b/serverless-fleets/data/input/inferencing/recipes/basil-roasted-peppers-and-monterey-j.json
new file mode 100644
index 000000000..635e95327
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-roasted-peppers-and-monterey-j.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).  Butter a  9x9x2 inch baking pan.",
+        "Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat.  Add onion and saute until tender, about 10 minutes.  Cool.",
+        "Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl.  Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.",
+        "Whisk buttermilk and eggs in medium bowl to blend.  Add buttermilk mixture to dry ingredients and stir until blended.  Mix in cheese, corn, red peppers, basil, and onion.  Transfer to prepared pan.",
+        "Bake cornbread until golden and tester inserted comes out clean, about 45 minutes.  Cool 20 minutes in pan.  Cut cornbread into squares."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter, chilled and cubed",
+        "1 cup chopped onion",
+        "1 3/4 cups cornmeal",
+        "1 1/4 cups all-purpose flour",
+        "1/4 cup white sugar",
+        "1 tablespoon baking powder",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon baking soda",
+        "1 1/2 cups buttermilk",
+        "3 eggs",
+        "1 1/2 cups shredded pepperjack cheese",
+        "1 1/3 cups frozen corn kernels, thawed and drained",
+        "2 ounces roasted marinated red bell peppers, drained and chopped",
+        "1/2 cup chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil, Roasted Peppers and Monterey Jack Cornbread",
+    "url": "http://allrecipes.com/recipe/6664/basil-roasted-peppers-and-monterey-j/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-rubbed-halibut-with-puttanesca-relish-recipe.json b/serverless-fleets/data/input/inferencing/recipes/basil-rubbed-halibut-with-puttanesca-relish-recipe.json
new file mode 100644
index 000000000..269a3b6d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-rubbed-halibut-with-puttanesca-relish-recipe.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "For the relish: Heat a charcoal or gas grill to medium-high for direct and indirect grilling.",
+        "Whisk together the vinegar, anchovy paste, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the olive oil and season with more salt and pepper if needed.",
+        "Brush the tomatoes, jalapeno and onion with canola oil and season with salt and pepper. Grill the tomatoes until charred on both sides. Remove, let cool slightly and dice. Grill the onion until charred on both sides and slightly soft. Remove, let cool and dice. Grill the jalapeno until charred. Remove, let cool slightly and chop (do not seed or peel).",
+        "Add the tomatoes, onions, jalapeno, olives, capers, basil and parsley to the vinaigrette.",
+        "For the halibut: Combine the canola oil, 1/2 cup of the basil and some salt and pepper in a blender and blend until smooth, about 1 minute. Strain into a bowl. Take about 1/4 cup of the basil oil and reserve in another bowl for the cooked fish.",
+        "Heat a charcoal or gas grill to high for direct grilling. Brush the halibut on both sides with the larger quantity of basil oil and sprinkle with salt and pepper. Grill the fish on both sides until slightly charred and just cooked through, about 4 minutes per side.",
+        "Remove and immediately drizzle over some of the reserved basil oil. Top with some of the puttanesca relish. Garnish with the basil sprigs."
+    ],
+    "ingredients": [
+        "2 tablespoons red wine vinegar",
+        "2 teaspoons anchovy paste",
+        "1 teaspoon finely chopped fresh oregano",
+        "2 cloves garlic, finely chopped",
+        "Kosher salt and freshly ground black pepper",
+        "1/4 tablespoon extra-virgin olive oil",
+        "3 ripe beefsteak or large heirloom tomatoes, cut into thick slices",
+        "1 jalapeno",
+        "1 small onion, cut into thick slices",
+        "Canola oil, for brushing",
+        "1/4 cup chopped kalamata olives",
+        "1 tablespoon capers, drained",
+        "1/4 cup torn fresh basil leaves",
+        "2 tablespoons roughly chopped fresh flat-leaf parsley",
+        "1/2 cup canola oil",
+        "1 cup loosely packed fresh basil leaves, plus sprigs for garnish",
+        "Kosher salt and freshly ground black pepper",
+        "4 halibut fillets (8 ounces each)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Jalapeno Recipes",
+        "Vegetable",
+        "Fish",
+        "Halibut Recipes",
+        "Tomato",
+        "Onion Recipes",
+        "Main Dish Recipes",
+        "Lunch",
+        "Summer",
+        "Grilling"
+    ],
+    "title": "Basil Rubbed Halibut with Puttanesca Relish",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/basil-rubbed-halibut-with-puttanesca-relish-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-rubbed-halibut-with-puttanesca-relish.json b/serverless-fleets/data/input/inferencing/recipes/basil-rubbed-halibut-with-puttanesca-relish.json
new file mode 100644
index 000000000..7238ef707
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-rubbed-halibut-with-puttanesca-relish.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "For the relish: Heat a charcoal or gas grill to medium-high for direct and indirect grilling.",
+        "Whisk together the vinegar, anchovy paste, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the olive oil and season with more salt and pepper if needed.",
+        "Brush the tomatoes, jalapeno and onion with canola oil and season with salt and pepper. Grill the tomatoes until charred on both sides. Remove, let cool slightly and dice. Grill the onion until charred on both sides and slightly soft. Remove, let cool and dice. Grill the jalapeno until charred. Remove, let cool slightly and chop (do not seed or peel).",
+        "Add the tomatoes, onions, jalapeno, olives, capers, basil and parsley to the vinaigrette.",
+        "For the halibut: Combine the canola oil, 1/2 cup of the basil and some salt and pepper in a blender and blend until smooth, about 1 minute. Strain into a bowl. Take about 1/4 cup of the basil oil and reserve in another bowl for the cooked fish.",
+        "Heat a charcoal or gas grill to high for direct grilling. Brush the halibut on both sides with the larger quantity of basil oil and sprinkle with salt and pepper. Grill the fish on both sides until slightly charred and just cooked through, about 4 minutes per side.",
+        "Remove and immediately drizzle over some of the reserved basil oil. Top with some of the puttanesca relish. Garnish with the basil sprigs."
+    ],
+    "ingredients": [
+        "2 tablespoons red wine vinegar",
+        "2 teaspoons anchovy paste",
+        "1 teaspoon finely chopped fresh oregano",
+        "2 cloves garlic, finely chopped",
+        "Kosher salt and freshly ground black pepper",
+        "1/4 tablespoon extra-virgin olive oil",
+        "3 ripe beefsteak or large heirloom tomatoes, cut into thick slices",
+        "1 jalapeno",
+        "1 small onion, cut into thick slices",
+        "Canola oil, for brushing",
+        "1/4 cup chopped kalamata olives",
+        "1 tablespoon capers, drained",
+        "1/4 cup torn fresh basil leaves",
+        "2 tablespoons roughly chopped fresh flat-leaf parsley",
+        "1/2 cup canola oil",
+        "1 cup loosely packed fresh basil leaves, plus sprigs for garnish",
+        "Kosher salt and freshly ground black pepper",
+        "4 halibut fillets (8 ounces each)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Jalapeno Recipes",
+        "Vegetable",
+        "Fish",
+        "Halibut Recipes",
+        "Tomato",
+        "Onion Recipes",
+        "Main Dish Recipes",
+        "Lunch",
+        "Summer",
+        "Grilling"
+    ],
+    "title": "Basil Rubbed Halibut with Puttanesca Relish",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/basil-rubbed-halibut-with-puttanesca-relish"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/basil-shrimp.json
new file mode 100644
index 000000000..629fd6336
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-shrimp.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.",
+        "Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.",
+        "Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque."
+    ],
+    "ingredients": [
+        "2 1/2 tablespoons olive oil",
+        "1/4 cup butter, melted",
+        "1 1/2 lemons, juiced",
+        "3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard\u2122)",
+        "1/2 cup minced fresh basil leaves",
+        "3 cloves garlic, minced",
+        "salt to taste",
+        "white pepper",
+        "3 pounds fresh shrimp, peeled and deveined",
+        "skewers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Shrimp",
+    "url": "http://allrecipes.com/recipe/14580/basil-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-simple-syrup.json b/serverless-fleets/data/input/inferencing/recipes/basil-simple-syrup.json
new file mode 100644
index 000000000..5755cccbe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-simple-syrup.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.",
+        "Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1 cup white sugar",
+        "1 cup fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Simple Syrup",
+    "url": "http://allrecipes.com/recipe/247474/basil-simple-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-strawberry-mango-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/basil-strawberry-mango-smoothie.json
new file mode 100644
index 000000000..6ca9e3908
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-strawberry-mango-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend the basil, mango, strawberries, and water in a blender. Add sugar and ice cubes; blend again until smooth."
+    ],
+    "ingredients": [
+        "4 leaves basil",
+        "1 cup frozen mango pieces",
+        "5 hulled strawberries",
+        "1 cup water",
+        "1/4 cup white sugar, or to taste",
+        "3 cubes  ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Strawberry Mango Smoothie",
+    "url": "http://allrecipes.com/recipe/218556/basil-strawberry-mango-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-tabbouleh-12521.json b/serverless-fleets/data/input/inferencing/recipes/basil-tabbouleh-12521.json
new file mode 100644
index 000000000..d8ce32aff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-tabbouleh-12521.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "In a bowl wash the bulgur in several changes of cold water, letting it settle to the bottom before pouring off most of the water, until the water is clear and drain it in a large fine sieve. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let the bulgur soak for 1 hour.",
+        "While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber, the tomato, and salt and pepper to taste, and toss the salad well."
+    ],
+    "ingredients": [
+        "3/4 cup fine bulgur (such as Near East brand, available at many supermarkets)",
+        "3/4 cup minced red onion",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground allspice",
+        "1 cup finely chopped fresh basil leaves",
+        "1 cup minced fresh parsley leaves",
+        "1/3 cup minced fresh mint leaves",
+        "1/2 cup finely chopped scallion",
+        "1/4 cup fresh lemon juice",
+        "1/4 cup olive oil",
+        "1 cup finely diced seeded cucumber",
+        "1 cup finely diced seeded tomato"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Herb",
+        "Tomato",
+        "Side",
+        "Mint",
+        "Basil",
+        "Cucumber",
+        "Summer",
+        "Bulgur",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Basil Tabbouleh",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-tabbouleh-12521"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-tomato-and-mozzarella-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/basil-tomato-and-mozzarella-sandwich.json
new file mode 100644
index 000000000..88d5db49c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-tomato-and-mozzarella-sandwich.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.",
+        "In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F249232.jpg",
+    "ingredients": [
+        "1 (1 pound) loaf Italian bread",
+        "6  fresh basil leaves, chopped",
+        "2  tomatoes, sliced",
+        "4 ounces fresh mozzarella cheese, sliced",
+        "\u215b teaspoon red pepper flakes",
+        "\u00bd cup balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil, Tomato and Mozzarella Sandwich",
+    "url": "http://allrecipes.com/recipe/74430/basil-tomato-and-mozzarella-sandwich/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-turkey-burgers.json b/serverless-fleets/data/input/inferencing/recipes/basil-turkey-burgers.json
new file mode 100644
index 000000000..c42f30c2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-turkey-burgers.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat and lightly oil the grate.",
+        "Mix ground turkey, onion, egg substitute, basil, horseradish, soy sauce, pepper, and garlic in a large mixing bowl; form into 4 patties.",
+        "Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on buns with lettuce and tomato."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1020526.jpg",
+    "ingredients": [
+        "1 pound ground turkey",
+        "1/2 onion, finely chopped",
+        "1/2 cup egg substitute",
+        "2 tablespoons minced fresh basil",
+        "1 teaspoon prepared horseradish",
+        "1 teaspoon light soy sauce",
+        "1/4 teaspoon ground black pepper",
+        "1 clove garlic, minced",
+        "4 whole wheat hamburger buns, split",
+        "4 leaves lettuce leaves",
+        "4 slices tomato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Turkey Burgers",
+    "url": "http://allrecipes.com/recipe/233059/basil-turkey-burgers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-vinaigrette-dressing.json b/serverless-fleets/data/input/inferencing/recipes/basil-vinaigrette-dressing.json
new file mode 100644
index 000000000..3770602a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-vinaigrette-dressing.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve."
+    ],
+    "ingredients": [
+        "1 cup olive oil",
+        "1/3 cup apple cider vinegar",
+        "1/4 cup honey",
+        "3 tablespoons chopped fresh basil",
+        "2 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Vinaigrette Dressing",
+    "url": "http://allrecipes.com/recipe/87544/basil-vinaigrette-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-vinaigrette.json b/serverless-fleets/data/input/inferencing/recipes/basil-vinaigrette.json
new file mode 100644
index 000000000..cebefdf34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-vinaigrette.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a blender, combine the basil, garlic, cheese and vinegar.  Slowly blend in the oil.  Add salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1 cup fresh basil leaves",
+        "1/4 cup roasted garlic",
+        "2 tablespoons grated Parmesan cheese",
+        "1/4 cup balsamic vinegar",
+        "3 cups olive oil",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Vinaigrette",
+    "url": "http://allrecipes.com/recipe/19601/basil-vinaigrette/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-vodka-gimlets-238926.json b/serverless-fleets/data/input/inferencing/recipes/basil-vodka-gimlets-238926.json
new file mode 100644
index 000000000..6227416c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-vodka-gimlets-238926.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Stir together all ingredients in a pitcher until cold, then strain into 8- to 10-ounce glasses (such as Old Fashioned) half filled with ice."
+    ],
+    "ingredients": [
+        "1 cup basil lemon syrup",
+        "3/4 cup vodka",
+        "3/4 cup fresh lemon juice",
+        "1 cup ice cubes",
+        "Garnish: fresh basil sprigs (preferably lemon basil); lemon zest strips",
+        "lemon zest strips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Vodka",
+        "Alcoholic",
+        "Cocktail Party",
+        "Wedding",
+        "Cocktail",
+        "Lemon",
+        "Basil",
+        "Summer",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Basil Vodka Gimlets",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-vodka-gimlets-238926"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-walnut-pesto.json b/serverless-fleets/data/input/inferencing/recipes/basil-walnut-pesto.json
new file mode 100644
index 000000000..60d0ea351
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-walnut-pesto.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine walnuts and garlic in Oster(R) Versa(R) Performance Blender; PULSE on HIGH 2 to 3 times to chop finely.",
+        "Add remaining ingredients; select programmed DIP/SALSA setting.",
+        "If necessary PULSE on HIGH 5 to 6 times to combine."
+    ],
+    "ingredients": [
+        "1/2 cup walnut halves or pieces, toasted",
+        "2 medium garlic cloves",
+        "2 cups lightly packed basil leaves",
+        "1 cup lightly packed parsley leaves",
+        "1/4 cup grated Parmesan cheese",
+        "1/2 cup extra virgin olive oil",
+        "1/4 cup water",
+        "1/4 teaspoon pepper",
+        "Kosher salt, as desired (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basil Walnut Pesto",
+    "url": "http://allrecipes.com/recipe/238419/basil-walnut-pesto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basil-zucchini-181.json b/serverless-fleets/data/input/inferencing/recipes/basil-zucchini-181.json
new file mode 100644
index 000000000..2be21fe4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basil-zucchini-181.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat oil in heavy medium nonstick skillet. Add zucchini, 1 tablespoon basil and garlic and stir-fry until zucchini is just tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Sprinkle with remaining basil."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "3 small zucchini, thinly sliced",
+        "2 tablespoons chopped fresh basil",
+        "1 garlic clove, minced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Stir-Fry",
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Basil",
+        "Zucchini",
+        "Summer"
+    ],
+    "title": "Basil Zucchini",
+    "url": "http://www.epicurious.com/recipes/food/views/basil-zucchini-181"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basmati-rice-and-mustard-seed-pilaf-101513.json b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-and-mustard-seed-pilaf-101513.json
new file mode 100644
index 000000000..5be40a242
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-and-mustard-seed-pilaf-101513.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork."
+    ],
+    "ingredients": [
+        "2 shallots",
+        "1 teaspoon vegetable oil",
+        "2 teaspoons mustard seeds",
+        "2/3 cup white basmati rice",
+        "1 cup water",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Side",
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Gourmet"
+    ],
+    "title": "Basmati Rice and Mustard-Seed Pilaf",
+    "url": "http://www.epicurious.com/recipes/food/views/basmati-rice-and-mustard-seed-pilaf-101513"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basmati-rice-microwave-method-for-cooking-102957.json b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-microwave-method-for-cooking-102957.json
new file mode 100644
index 000000000..c1bc58544
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-microwave-method-for-cooking-102957.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Put basmati and cold water in a 3-quart microwave-safe dish and cook on high, uncovered, 15 minutes, or until steam holes appear in rice. Cover dish and cook on high 5 more minutes. Let rice stand, covered, 5 minutes and fluff with a fork. You'll note that using the microwave shaves only five minutes off the traditional stove-top method, but faster is not the issue here. Better is."
+    ],
+    "ingredients": [
+        "2 cups unrinsed Basmati rice",
+        "3 cups cold water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Side",
+        "Vegetarian",
+        "Low Sodium",
+        "Vegan",
+        "Gourmet"
+    ],
+    "title": "Basmati Rice, Microwave Method for Cooking",
+    "url": "http://www.epicurious.com/recipes/food/views/basmati-rice-microwave-method-for-cooking-102957"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basmati-rice-pilaf-with-peas-recipe.json b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-pilaf-with-peas-recipe.json
new file mode 100644
index 000000000..43464f582
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-pilaf-with-peas-recipe.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.",
+        "Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.",
+        "Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups basmati rice",
+        "1 1/2 tablespoons vegetable oil",
+        "1 1/4 teaspoons black mustard seeds",
+        "1/2 cup finely diced yellow onion",
+        "6 cardamom pods",
+        "4 whole cloves",
+        "1 (3-inch) cinnamon stick",
+        "2 1/4 cups simmering water",
+        "1 1/2 teaspoons kosher salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "2 teaspoons fresh lime juice",
+        "3/4 cup frozen green peas"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Beans and Legumes",
+        "Pea Recipes",
+        "Basmati Rice",
+        "Rice Recipes",
+        "Gluten Free",
+        "Low-Cholesterol",
+        "Heart-Healthy",
+        "Low-Fat"
+    ],
+    "title": "Basmati Rice Pilaf with Peas",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/basmati-rice-pilaf-with-peas-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basmati-rice-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-pilaf.json
new file mode 100644
index 000000000..ece2a3a7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-pilaf.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat chicken stock in a saucepan until boiling; keep hot until ready to use.",
+        "Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.",
+        "Stir basmati rice into onion mixture until rice is coated with oil.",
+        "Pour hot chicken stock into the rice mixture. Season with salt; stir.",
+        "Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.",
+        "Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3264&h=1709&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F838569.jpg",
+    "ingredients": [
+        "1\u2009\u00bd cups chicken stock",
+        "1 tablespoon vegetable oil",
+        "\u00bc cup finely diced onion",
+        "1  bay leaf",
+        "1 cup uncooked basmati rice",
+        "salt to taste",
+        "1 tablespoon unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basmati Rice Pilaf",
+    "url": "http://allrecipes.com/recipe/220673/basmati-rice-pilaf/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/basmati-rice-salad-with-currants-and-nuts-15688.json b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-salad-with-currants-and-nuts-15688.json
new file mode 100644
index 000000000..c540ebbfd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-salad-with-currants-and-nuts-15688.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.",
+        "Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "2 cups brown basmati rice",
+        "1 1/3 cups thinly sliced green onions",
+        "1 1/2 cups thinly sliced celery",
+        "3/4 cup minced fresh parsley",
+        "3/4 cup chopped pecans",
+        "1/2 cup dried currants",
+        "1/2 cup chopped walnuts",
+        "5 tablespoons olive oil",
+        "5 tablespoons lemon juice",
+        "3 tablespoons soy sauce",
+        "2 1/2 teaspoons ground cumin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Rice",
+        "Side",
+        "Vegetarian",
+        "Currant",
+        "Lemon",
+        "Pecan",
+        "Walnut",
+        "Healthy",
+        "Vegan",
+        "Persian New Year",
+        "Parsley",
+        "Simmer",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Basmati Rice Salad with Currants and Nuts",
+    "url": "http://www.epicurious.com/recipes/food/views/basmati-rice-salad-with-currants-and-nuts-15688"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basmati-rice-with-mustard-seeds-and-golden-raisins-15393.json b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-with-mustard-seeds-and-golden-raisins-15393.json
new file mode 100644
index 000000000..abc065650
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-with-mustard-seeds-and-golden-raisins-15393.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a 3-quart heavy saucepan stir together all ingredients except scallion and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Fluff rice with a fork and stir in scallion."
+    ],
+    "ingredients": [
+        "2 2/3 cups water",
+        "1 1/3 cups Texmati rice* (American basmati) or brown basmati rice**",
+        "1/4 cup golden raisins",
+        "1 cinnamon stick",
+        "1 teaspoon mustard seeds",
+        "3/4 teaspoon salt",
+        "1/2 cup thinly sliced scallion greens",
+        "*available at specialty foods shops and some supermarkets",
+        "**available at Indian markets, natural foods stores, and some specialty foods shops"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Rice",
+        "Side",
+        "High Fiber",
+        "Raisin",
+        "Gourmet",
+        "Fat Free",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Basmati Rice with Mustard Seeds and Golden Raisins",
+    "url": "http://www.epicurious.com/recipes/food/views/basmati-rice-with-mustard-seeds-and-golden-raisins-15393"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basmati-rice-with-raisins-nuts-and-peas-744.json b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-with-raisins-nuts-and-peas-744.json
new file mode 100644
index 000000000..9b1f4f7bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-with-raisins-nuts-and-peas-744.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain.",
+        "Heat oil in heavy large saucepan over medium-high heat. Add onions; saut\u00e9 until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; saut\u00e9 until onions are brown, about 4 minutes.",
+        "Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes.",
+        "Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins."
+    ],
+    "ingredients": [
+        "2 cups basmati rice (available at Indian markets, specialty foods stores and some supermarkets)",
+        "2 tablespoons vegetable oil",
+        "2 small onions, thinly sliced",
+        "2 teaspoons cumin seeds",
+        "12 whole black peppercorns",
+        "8 whole cloves",
+        "6 whole cardamom pods",
+        "3 bay leaves",
+        "1 cinnamon stick",
+        "4 cups water",
+        "1/4 cup whipping cream",
+        "1 teaspoon salt",
+        "1/4 teaspoon saffron threads",
+        "1 1/2 cups frozen peas",
+        "1/4 cup chopped almonds",
+        "1/4 cup chopped cashews",
+        "1/4 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Wheat/Gluten-Free",
+        "Raisin",
+        "Almond",
+        "Cashew",
+        "Pea",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Basmati Rice with Raisins, Nuts and Peas",
+    "url": "http://www.epicurious.com/recipes/food/views/basmati-rice-with-raisins-nuts-and-peas-744"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basmati-rice-with-summer-vegetable-salad-395910.json b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-with-summer-vegetable-salad-395910.json
new file mode 100644
index 000000000..f21644c3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basmati-rice-with-summer-vegetable-salad-395910.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.",
+        "Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over."
+    ],
+    "ingredients": [
+        "1 small shallot, chopped",
+        "2 tablespoons chopped flat-leaf parsley",
+        "2 tablespoons red wine vinegar",
+        "2 teaspoons fresh thyme leaves",
+        "Kosher salt, freshly ground pepper",
+        "1/3 cup extra-virgin olive oil",
+        "2 cups cooked basmati rice, cooled",
+        "2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons",
+        "3/4 cup torn mixed leafy greens, sprouts, and herbs",
+        "1/3 cup chopped red, yellow, or white onion or scallions",
+        "2 tablespoons toasted pine nuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Rice",
+        "Tomato",
+        "Side",
+        "Picnic",
+        "Vegetarian",
+        "High Fiber",
+        "Lunch",
+        "Pea",
+        "Radish",
+        "Squash",
+        "Summer",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Basmati Rice with Summer Vegetable Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/basmati-rice-with-summer-vegetable-salad-395910"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basmati-rice.json b/serverless-fleets/data/input/inferencing/recipes/basmati-rice.json
new file mode 100644
index 000000000..4eb3fa48f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basmati-rice.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a saucepan bring water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes.",
+        "When rice is cooked, stir in peas and cumin.  Cover and let stand for 5 minutes."
+    ],
+    "ingredients": [
+        "1 3/4 cups water",
+        "1 cup basmati rice",
+        "1/4 cup frozen green peas",
+        "1 teaspoon cumin seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basmati Rice",
+    "url": "http://allrecipes.com/recipe/22161/basmati-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basque-cake.json b/serverless-fleets/data/input/inferencing/recipes/basque-cake.json
new file mode 100644
index 000000000..f78aaef09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basque-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.",
+        "Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside",
+        "Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.",
+        "Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown."
+    ],
+    "ingredients": [
+        "1 1/8 cups milk",
+        "1/3 cup white sugar",
+        "1/3 cup white sugar",
+        "2 tablespoons all-purpose flour",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/8 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1 1/8 cups white sugar",
+        "3 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basque Cake",
+    "url": "http://allrecipes.com/recipe/8228/basque-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basque-salad.json b/serverless-fleets/data/input/inferencing/recipes/basque-salad.json
new file mode 100644
index 000000000..20b529a19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basque-salad.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.",
+        "In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.",
+        "Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley."
+    ],
+    "ingredients": [
+        "1 green bell pepper, thinly sliced",
+        "1 red bell pepper, thinly sliced",
+        "1 yellow bell pepper, thinly sliced",
+        "3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible",
+        "1 large cucumber - peeled, seeded, and thinly sliced",
+        "1 Spanish onion - peeled, cut in half, and thinly sliced",
+        "Dressing:",
+        "1/3 cup red wine vinegar",
+        "3/4 cup extra-virgin olive oil",
+        "1 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 teaspoon white sugar",
+        "1/4 teaspoon dried oregano",
+        "1/4 teaspoon dried basil",
+        "1/4 teaspoon dried marjoram",
+        "chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basque Salad",
+    "url": "http://allrecipes.com/recipe/63250/basque-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basque-style-ham-and-eggs-2084.json b/serverless-fleets/data/input/inferencing/recipes/basque-style-ham-and-eggs-2084.json
new file mode 100644
index 000000000..6fc980f90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basque-style-ham-and-eggs-2084.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers and garlic and saut\u00e9 until tender, about 7 minutes. Add tomatoes and continue cooking until vegetables are very tender, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.",
+        "Arrange ham slices in heavy medium skillet. Pour wine over ham. Cover and simmer until ham is heated through, about 5 minutes. Arrange ham around edge of platter. Top with vegetable mixture. Cover and keep warm.",
+        "Beat eggs with half and half in large bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add eggs and stir until cooked. Spoon eggs atop vegetables and ham. Sprinkle with Parmesan and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 red onion, thinly sliced",
+        "1 green bell pepper, cut into strips",
+        "1 red bell pepper, cut into strips",
+        "1 garlic clove, minced",
+        "3 tomatoes, seeded, cut into strips",
+        "6 1/4-inch-thick ham slices",
+        "1/2 cup dry white wine",
+        "12 eggs",
+        "1/2 cup half and half",
+        "2 tablespoons (1/4 stick) butter",
+        "1/4 cup grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Onion",
+        "Pepper",
+        "Tomato",
+        "Breakfast",
+        "Brunch",
+        "Ham",
+        "Summer",
+        "Portland",
+        "Oregon",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Basque-Style Ham and Eggs",
+    "url": "http://www.epicurious.com/recipes/food/views/basque-style-ham-and-eggs-2084"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basque-style-tortilla-with-tuna-and-tapenade-105071.json b/serverless-fleets/data/input/inferencing/recipes/basque-style-tortilla-with-tuna-and-tapenade-105071.json
new file mode 100644
index 000000000..ba5ca34d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basque-style-tortilla-with-tuna-and-tapenade-105071.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop peppers. Set aside.",
+        "Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; saut\u00e9 until golden, about 10 minutes. Add tomatoes and next 4 ingredients. Reduce heat to medium-low; cover and simmer 25 minutes to blend flavors. Stir in roasted peppers. Increase heat and boil uncovered until juices evaporate, stirring often, about 5 minutes. Discard bay leaf and thyme sprigs.",
+        "Preheat oven to 400\u00b0F. Whisk eggs, salt and pepper in bowl to blend. Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat. Add half of eggs; cook without stirring until edges begin to set, about 1 minute. Spread pepper mixture over. Sprinkle tuna over; spoon tapenade over. Pour remaining eggs over. Place in oven and bake until eggs are set, about 12 minutes.",
+        "Run rubber spatula around sides of tortilla to loosen. Slide out onto platter. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 medium-size red bell peppers",
+        "2 medium-size green bell peppers",
+        "3 tablespoons olive oil",
+        "2 medium onions, chopped",
+        "1 pound tomatoes, chopped",
+        "4 ounces 1/4-inch-thick slices Black Forest ham, cut into matchstick-size strips",
+        "3 garlic cloves, chopped",
+        "3 large fresh thyme sprigs",
+        "1 bay leaf",
+        "8 large eggs",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 6-ounce can water-packed albacore tuna, drained, flaked",
+        "1/2 cup tapenade (olive paste)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Tomato",
+        "Ham",
+        "Tuna",
+        "Bell Pepper",
+        "Summer"
+    ],
+    "title": "Basque-Style Tortilla with Tuna and Tapenade",
+    "url": "http://www.epicurious.com/recipes/food/views/basque-style-tortilla-with-tuna-and-tapenade-105071"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basque-tomato-salad.json b/serverless-fleets/data/input/inferencing/recipes/basque-tomato-salad.json
new file mode 100644
index 000000000..23c0df5b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basque-tomato-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.",
+        "Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours."
+    ],
+    "ingredients": [
+        "Salad:",
+        "4 roma (plum) tomatoes, quartered, or more to taste",
+        "1 onion, sliced into thin rings",
+        "1 green bell pepper, sliced into thin rings",
+        "Dressing:",
+        "1/2 cup olive oil",
+        "1/2 cup cider vinegar",
+        "1 tablespoon chopped fresh garlic",
+        "2 teaspoons chopped fresh parsley",
+        "1 teaspoon salt",
+        "1 teaspoon white sugar",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basque Tomato Salad",
+    "url": "http://allrecipes.com/recipe/245821/basque-tomato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/basque-tomato-sauce-5479.json b/serverless-fleets/data/input/inferencing/recipes/basque-tomato-sauce-5479.json
new file mode 100644
index 000000000..e616d0fc0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/basque-tomato-sauce-5479.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat 2 tablespoons oil in large saucepan over medium-high heat. Add ham; saut\u00e9 until golden, about 8 minutes. Using slotted spoon, transfer ham to small bowl.",
+        "Add 1 tablespoon oil to saucepan. Add onion, bell peppers, garlic, thyme and bay leaf. Reduce heat to medium-low. Cover; simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add tomatoes and Sherry. Bring to simmer. Cover partially; simmer over medium heat until mixture thickens slightly, stirring occasionally, about 20 minutes. Discard bay leaf. Stir in ham. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using)."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "4 ounces smoked ham, cut into 1/4-inch pieces",
+        "1 cup diced onion",
+        "1 cup diced green bell peppers",
+        "4 garlic cloves, chopped",
+        "1/2 teaspoon dried thyme",
+        "1 bay leaf",
+        "2 28-ounce cans chopped diced tomatoes in juice, drained",
+        "3/4 cup dry Sherry"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Onion",
+        "Tomato",
+        "Saut\u00e9",
+        "Ham",
+        "Bell Pepper",
+        "Summer",
+        "Simmer"
+    ],
+    "title": "Basque Tomato Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/basque-tomato-sauce-5479"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bass-for-dinner.json b/serverless-fleets/data/input/inferencing/recipes/bass-for-dinner.json
new file mode 100644
index 000000000..5d3a834da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bass-for-dinner.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk together lemon juice, olive oil, parsley, pepper flakes, and salt in a bowl. Add bass fillets; marinate for 10 minutes.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Grill bass on the preheated grill until fish flakes easily with a fork, about 5 minutes each side. Discard any remaining marinade."
+    ],
+    "ingredients": [
+        "1 lemon, juiced",
+        "3 tablespoons olive oil",
+        "2 tablespoons chopped fresh parsley",
+        "1 pinch crushed red pepper flakes",
+        "1 pinch salt",
+        "1 pound skinless wild striped bass fillets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bass for Dinner",
+    "url": "http://allrecipes.com/recipe/233515/bass-for-dinner/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bass-with-herbed-rice-and-coconut-vegetable-chowder-361332.json b/serverless-fleets/data/input/inferencing/recipes/bass-with-herbed-rice-and-coconut-vegetable-chowder-361332.json
new file mode 100644
index 000000000..555a02be7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bass-with-herbed-rice-and-coconut-vegetable-chowder-361332.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium heat. Add next 6 ingredients. Cover and cook until onion is soft, stirring occasionally, about 4 minutes. Add coconut milk and next 4 ingredients and bring to boil. Reduce heat to low and simmer uncovered 1 hour. Strain into large saucepan, pressing on solids in strainer. If necessary, simmer broth until reduced to 4 cups.",
+        "Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes. Using skimmer, transfer yam to bowl. Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes. Drain; add to bowl with yam. DO AHEAD: Broth and potatoes can be made 1 day ahead. Cool, cover separately, and chill.",
+        "Bring coconut-carrot broth to simmer over medium heat. Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot. Simmer until all vegetables are tender, 5 to 6 minutes.",
+        "Place flour in shallow bowl. Combine 1/2 cup water and egg in another shallow bowl; whisk to blend. Place panko in third shallow bowl. Sprinkle fish pieces with salt and pepper. Coat in flour, then egg mixture, then panko.",
+        "Pour enough oil into large nonstick skillet to coat bottom. Heat oil over medium-high heat. Add fish to skillet. Cook until golden and crisp and just opaque in center, about 3 minutes per side."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "3/4 cup chopped onion",
+        "3 kaffir lime leaves",
+        "3 large fresh basil leaves",
+        "1 tablespoon minced peeled fresh ginger",
+        "1 tablespoon chopped jalape\u00f1o chile with seeds",
+        "1 garlic clove, crushed",
+        "3 cups canned unsweetened coconut milk",
+        "2 cups vegetable broth",
+        "1 15.2-ounce bottle fresh carrot juice",
+        "1/4 cup finely chopped palm sugar",
+        "or (packed) dark brown sugar",
+        "2 tablespoons fish sauce",
+        "2 1/2 cups 1/2-inch cubes peeled redskinned sweet potato (yam; from 1 pound)",
+        "2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise",
+        "2 cups stringless sugar snap peas, cut into 1/2-inch pieces",
+        "1 red bell pepper, cut into 1/2-inch cubes",
+        "1 large carrot, peeled, cut into matchstick-size strips",
+        "1 cup all purpose flour",
+        "1/2 cup water",
+        "1 large egg",
+        "2 cups panko (Japanese breadcrumbs)",
+        "6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets",
+        "Vegetable oil (for frying)",
+        "Herbed Rice, warm",
+        "Fresh basil sprigs and/or arugula (for garnish)",
+        "Lime wedges",
+        "Ingredient info: Kaffir lime leaves are leaves of the kaffir lime tree. They are sold frozen and sometimes fresh at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf. Canned unsweetened coconut milk, fish sauce, and panko are available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Herb",
+        "Potato",
+        "Rice",
+        "Low Fat",
+        "High Fiber",
+        "Dinner",
+        "Sweet Potato/Yam",
+        "Breadcrumbs",
+        "Pescatarian"
+    ],
+    "title": "Bass with Herbed Rice and Coconut-Vegetable Chowder",
+    "url": "http://www.epicurious.com/recipes/food/views/bass-with-herbed-rice-and-coconut-vegetable-chowder-361332"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bastille-day-pork-chops-103750.json b/serverless-fleets/data/input/inferencing/recipes/bastille-day-pork-chops-103750.json
new file mode 100644
index 000000000..f93cebb16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bastille-day-pork-chops-103750.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "1. Rub the pork chops on each side with the oil. Mince the rosemary and combine it with the oregano in a small dish. Press equal amounts of the herbs onto both sides of each pork chop and let them sit at room temperature for at least 2 hours, and in the refrigerator up to 8 hours.",
+        "2. Build a small fire in a barbecue, and when the coals are red and dusted with ash, spread them out and set the grill about 3-inches above the coals. Grill the pork chops until they are golden on the outside and still moist and just slightly pink on the inside, about 4 minutes per side. Remove from the grill, sprinkle lightly with salt and pepper and serve immediately."
+    ],
+    "ingredients": [
+        "4 thinly sliced pork chops (weighing about 1 3/4 pounds total)",
+        "4 teaspoons extra-virgin olive oil",
+        "1 tablespoon fresh rosemary",
+        "2 heaped teaspoons quality dried oregano",
+        "Sea salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Pork",
+        "Marinate",
+        "Bastille Day",
+        "Dinner",
+        "Rosemary",
+        "Pork Chop",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Party",
+        "Oregano",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bastille Day Pork Chops",
+    "url": "http://www.epicurious.com/recipes/food/views/bastille-day-pork-chops-103750"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bat-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/bat-cupcakes.json
new file mode 100644
index 000000000..c152de3b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bat-cupcakes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting.",
+        "Break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. Place a chocolate kiss in front of the cookies with the point facing forward for the body. Make two beady little eyes with the red gel icing towards the point of the kiss. Let the fun begin!"
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package chocolate cake mix",
+        "1 (16 ounce) container prepared chocolate frosting",
+        "1 (11.5 ounce) package fudge stripe cookies",
+        "1 (6 ounce) bag milk chocolate candy kisses, unwrapped",
+        "1 tablespoon red gel icing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bat Cupcakes",
+    "url": "http://allrecipes.com/recipe/92359/bat-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bat-wings.json b/serverless-fleets/data/input/inferencing/recipes/bat-wings.json
new file mode 100644
index 000000000..3a9883a7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bat-wings.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch glass baking dish with cooking spray.",
+        "Whisk together the sugar, soy sauce, and garlic powder in a medium bowl. Arrange the wings in the bottom of the prepared dish; pour the soy sauce mixture evenly over the wings.",
+        "Bake in the preheated oven for 20 minutes; turn the wings over with a spatula and cook another 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup soy sauce",
+        "1 dash garlic powder",
+        "2 pounds chicken wings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bat Wings",
+    "url": "http://allrecipes.com/recipe/176178/bat-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/batata-nu-shak-potato-curry.json b/serverless-fleets/data/input/inferencing/recipes/batata-nu-shak-potato-curry.json
new file mode 100644
index 000000000..df353e16c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/batata-nu-shak-potato-curry.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.",
+        "Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/348421.jpg",
+    "ingredients": [
+        "2 tablespoons peanut oil",
+        "1 teaspoon cumin seeds",
+        "1 teaspoon mustard seeds",
+        "1/2 teaspoon fennel seed",
+        "2 dried red chile peppers",
+        "1 pinch asafoetida powder",
+        "1 small onion, chopped",
+        "1 tablespoon grated fresh ginger root",
+        "1/2 teaspoon ground turmeric",
+        "1 tomato, chopped",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground coriander",
+        "1/2 teaspoon ground red pepper",
+        "4 cups peeled and cubed potatoes",
+        "2 cups water",
+        "1/2 teaspoon white sugar",
+        "salt to taste",
+        "1 teaspoon chickpea flour (besan) (optional)",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Batata Nu Shak (Potato Curry)",
+    "url": "http://allrecipes.com/recipe/212441/batata-nu-shak-potato-curry/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bates-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/bates-banana-bread.json
new file mode 100644
index 000000000..274f172f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bates-banana-bread.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.",
+        "Mash together the brown sugar and 1/2 cup of softened butter until smooth and creamy in a large bowl; beat in the eggs. In a bowl, combine the mashed bananas with lemon juice, and add them to the butter-sugar mixture. Beat in the milk and vanilla extract until smooth.",
+        "In a bowl, whisk together 2 1/2 cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Mix the flour mixture into the banana mixture in 2 or 3 increments, beating well after each addition. Scrape the batter into the prepared loaf pan.",
+        "Mix together the white sugar, 1/3 cup of flour, 1/4 cup of unsalted butter, and 1 1/2 teaspoon of cinnamon with a fork until the mixture is crumbly. Spoon the crumble mixture over the loaf.",
+        "Bake in the preheated oven until the bread is lightly browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour."
+    ],
+    "ingredients": [
+        "1 1/4 cups brown sugar",
+        "1/2 cup butter, softened",
+        "2 eggs",
+        "5 very ripe bananas, mashed",
+        "2 teaspoons lemon juice",
+        "1/2 cup milk",
+        "2 teaspoons vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "1/4 cup unsalted butter, cubed",
+        "1 1/2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bates Banana Bread",
+    "url": "http://allrecipes.com/recipe/218721/bates-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bateys-cinnamon-bars-10165.json b/serverless-fleets/data/input/inferencing/recipes/bateys-cinnamon-bars-10165.json
new file mode 100644
index 000000000..67cdb0d7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bateys-cinnamon-bars-10165.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. and grease a 15 1/2- by 10 1/2-inch jelly-roll pan.",
+        "In a bowl with an electric mixer beat butter and sugar until light and fluffy and beat in yolk. Add cinnamon and flour and beat until combined well. Spread dough evenly in pan. In a small bowl lightly beat white and brush dough with enough white to coat completely. Sprinkle pecans over top and gently press them into dough. Bake dough in middle of oven 25 minutes, or until golden brown. While confection is still warm, cut into bars, each about 2 1/2 by 1 1/2 inches, and cool completely in pan on rack."
+    ],
+    "ingredients": [
+        "2 sticks unsalted butter, softened",
+        "1 cup sugar",
+        "1 large egg, separated",
+        "2 tablespoons cinnamon",
+        "1 cup all-purpose flour",
+        "1 cup finely chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Dairy",
+        "Herb",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Batey's Cinnamon Bars",
+    "url": "http://www.epicurious.com/recipes/food/views/bateys-cinnamon-bars-10165"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bath-water-punch.json b/serverless-fleets/data/input/inferencing/recipes/bath-water-punch.json
new file mode 100644
index 000000000..7612efe90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bath-water-punch.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Scoop rainbow sherbet into a bowl; allow to sit at room temperature until it turns slushy..",
+        "Mix black cherry-flavored drink mix with sugar and water in a pitcher; stir until sugar is dissolved. Add orange-flavored drink mix; stir well. Pour into a punch bowl. Top with pineapple soda; stir well.",
+        "Stir the rainbow sherbet with a wooden spoon until it turns a grayish color. Scoop into the punch bowl. Stir slowly to break up the sherbet."
+    ],
+    "ingredients": [
+        "1/2 gallon rainbow sherbet",
+        "1 (0.13 ounce) package black cherry-flavored fruit drink mix (such as KOOL-AID\u00ae)",
+        "1 cup white sugar",
+        "4 cups water",
+        "1 (0.13 ounce) package orange-flavored fruit drink mix (such as KOOL-AID\u00ae)",
+        "4 cups pineapple-flavored soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bath Water Punch",
+    "url": "http://allrecipes.com/recipe/229137/bath-water-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/batida-de-coco-rapida-brazilian-coco.json b/serverless-fleets/data/input/inferencing/recipes/batida-de-coco-rapida-brazilian-coco.json
new file mode 100644
index 000000000..811c1639a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/batida-de-coco-rapida-brazilian-coco.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine condensed milk, vodka, ice, and coconut milk in a blender; blend until smooth. Pour cocktail into glasses and sprinkle coconut over each."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "14 fluid ounces vodka",
+        "1 1/2 cups ice cubes, or as desired",
+        "1/2 cup coconut milk",
+        "7 teaspoons shredded coconut, or as desired (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Batida de Coco Rapida (Brazilian Coconut Cocktail)",
+    "url": "http://allrecipes.com/recipe/246192/batida-de-coco-rapida-brazilian-coco/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/batmans-best-caesar-dressing.json b/serverless-fleets/data/input/inferencing/recipes/batmans-best-caesar-dressing.json
new file mode 100644
index 000000000..2baaa65ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/batmans-best-caesar-dressing.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a food processor or blender, combine the olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use."
+    ],
+    "ingredients": [
+        "1 1/2 cups olive oil",
+        "1 tablespoon red wine vinegar",
+        "1/4 cup lemon juice",
+        "1 tablespoon Worcestershire sauce",
+        "2 tablespoons anchovy paste",
+        "1/2 teaspoon mustard powder",
+        "4 cloves garlic, crushed",
+        "3 tablespoons sour cream",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Batman's Best Caesar Dressing",
+    "url": "http://allrecipes.com/recipe/34616/batmans-best-caesar-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bats-and-cobwebs.json b/serverless-fleets/data/input/inferencing/recipes/bats-and-cobwebs.json
new file mode 100644
index 000000000..d0167cda1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bats-and-cobwebs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Boil pasta, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.",
+        "Cook and stir ground beef and onion in a large skillet until beef is no longer pink, about 5 minutes. Drain fat. Stir in pasta sauce and bring to a boil.  Reduce heat to simmer.",
+        "Stir cooked pasta and half of the mozzarella cheese into the sauce; toss to combine.  Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan cheese.",
+        "Bake in preheated oven until lightly browned and bubbly, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package farfalle (bow tie) pasta",
+        "1 pound ground beef",
+        "1 small onion, chopped (optional)",
+        "1 (28 ounce) jar pasta sauce",
+        "8 ounces mozzarella cheese, cut into 1/2 inch cubes",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bats and Cobwebs",
+    "url": "http://allrecipes.com/recipe/216231/bats-and-cobwebs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/battenburg-cake.json b/serverless-fleets/data/input/inferencing/recipes/battenburg-cake.json
new file mode 100644
index 000000000..ac24b7c5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/battenburg-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Cream butter and 1 cup sugar together.  Beat in 3 eggs, one at a time.  Mix in vanilla.  Stir in flour, baking powder and salt gently.  Add milk if needed.",
+        "Divide batter into 2 equal parts.  Add food coloring to 1 part to make a deep pink color.  Grease two 7 inch square pans.  Spread batters into pans.",
+        "Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes.  Let stand in pans 5 minutes.  Turn out on racks to cool.",
+        "Trim edges from both cakes.  Cut each cake lengthwise into 4 strips as wide as the cake is thick.  Trim to make strips match.  Heat jam slightly.  Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion.  Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes.  Makes two cakes.",
+        "To Make Almond Paste:  Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together.  Knead until smooth, adding a bit of lemon juice or water if too dry to roll.   Add only 1/2 teaspoon at a time.  It will be stiff.  Divide into 2 equal parts.",
+        "Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar.  Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered.  Lay cake on one end of paste.  Wrap to completely enclose all 4 sides of cake pinching paste to seal.  Roll in granulated sugar.  Place with seal underneath on serving plate, or store in plastic bag.  Repeat for second cake.  Chill.  Slice thinly to serve."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 cup white sugar",
+        "3 eggs",
+        "1/4 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/8 teaspoon salt",
+        "2 drops red food coloring",
+        "1 cup apricot preserves",
+        "2 cups ground almonds",
+        "3 cups confectioners' sugar",
+        "1 egg, room temperature",
+        "1 1/2 teaspoons lemon juice",
+        "1/4 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Battenburg Cake",
+    "url": "http://allrecipes.com/recipe/7570/battenburg-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/batter-buns.json b/serverless-fleets/data/input/inferencing/recipes/batter-buns.json
new file mode 100644
index 000000000..56eea1d73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/batter-buns.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.",
+        "Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.",
+        "Grease 12 muffin cups. Spoon in batter until cups are half full.  Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4266&h=2234&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F886062.jpg",
+    "ingredients": [
+        "2 (.25 ounce) packages active dry yeast",
+        "1\u2009\u00bd cups warm water (110 degrees F/45 degrees C)",
+        "\u00bd cup shortening, melted and cooled slightly",
+        "\u00bd cup white sugar",
+        "2 teaspoons salt",
+        "4\u2009\u00bd cups all-purpose flour",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Batter Buns",
+    "url": "http://allrecipes.com/recipe/24211/batter-buns/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/batter-cakes.json b/serverless-fleets/data/input/inferencing/recipes/batter-cakes.json
new file mode 100644
index 000000000..a5937619f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/batter-cakes.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined.",
+        "Heat a griddle or large skillet over medium heat. Spray with non-stick cooking spray. Drop by heaping tablespoonful onto the griddle. Cook until bubbles form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "1 cup buttermilk",
+        "2/3 cup cornmeal",
+        "1 egg, slightly beaten",
+        "3 tablespoons butter, melted",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Batter Cakes",
+    "url": "http://allrecipes.com/recipe/231421/batter-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/batter-fried-zucchini-spears-with-basil-14236.json b/serverless-fleets/data/input/inferencing/recipes/batter-fried-zucchini-spears-with-basil-14236.json
new file mode 100644
index 000000000..0bb56902c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/batter-fried-zucchini-spears-with-basil-14236.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "In a bowl whisk together flour, beer, and salt and season with pepper.",
+        "Halve zucchini crosswise. Cut each half into 6 spears and put, skin side down, on a cutting board. With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear. Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.",
+        "In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375\u00b0 F.",
+        "Working in batches of 6, coat spears in batter, letting excess drip off, and fry until deep golden, about 2 minutes, transferring with tongs to paper towels to drain."
+    ],
+    "ingredients": [
+        "3/4 cup all-purpose flour",
+        "3/4 cup beer",
+        "3/4 teaspoon salt",
+        "2 medium zucchini (about 3/4 pound)",
+        "12 fresh basil leaves",
+        "about 3 cups vegetable oil for deep-frying",
+        "1 teaspoon fennel seeds",
+        "1 large garlic clove",
+        "1/2 teaspoon salt",
+        "2 tablespoons mayonnaise",
+        "1/4 cup sour cream",
+        "1/2 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Appetizer",
+        "Side",
+        "Fry",
+        "Cocktail Party",
+        "Vegetarian",
+        "Quick & Easy",
+        "Mayonnaise",
+        "Basil",
+        "Zucchini",
+        "Summer",
+        "Sour Cream",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Batter-Fried Zucchini Spears with Basil",
+    "url": "http://www.epicurious.com/recipes/food/views/batter-fried-zucchini-spears-with-basil-14236"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/batter-white-bread.json b/serverless-fleets/data/input/inferencing/recipes/batter-white-bread.json
new file mode 100644
index 000000000..58789bfdb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/batter-white-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.",
+        "Cover with a clean cloth and let rise until doubled in volume.",
+        "Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "2 tablespoons shortening",
+        "1 1/4 cups warm water (110 degrees F/45 degrees C)",
+        "2 tablespoons white sugar",
+        "2 teaspoons salt",
+        "3 cups sifted all-purpose flour",
+        "1 tablespoon butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Batter White Bread",
+    "url": "http://allrecipes.com/recipe/7121/batter-white-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/battered-balsamic-fish.json b/serverless-fleets/data/input/inferencing/recipes/battered-balsamic-fish.json
new file mode 100644
index 000000000..02a634878
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/battered-balsamic-fish.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.",
+        "Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.",
+        "Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show."
+    ],
+    "ingredients": [
+        "2 cups olive oil for frying",
+        "1 red onion, sliced and separated into rings",
+        "1/2 cup balsamic vinegar",
+        "2 cups plain dry bread crumbs",
+        "1 cup self-rising flour",
+        "6 (6 ounce) fillets halibut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Battered Balsamic Fish",
+    "url": "http://allrecipes.com/recipe/105048/battered-balsamic-fish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bauernomlett-farmers-omelet.json b/serverless-fleets/data/input/inferencing/recipes/bauernomlett-farmers-omelet.json
new file mode 100644
index 000000000..2c0627a19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bauernomlett-farmers-omelet.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place potatoes in a saucepan covered by lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes.  Drain and allow to cool, then cut into 1/4-inch slices.",
+        "Melt the butter in a skillet over medium heat. Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside.  Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.",
+        "Beat the eggs with the salt and pepper.  Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once."
+    ],
+    "ingredients": [
+        "1 teaspoon butter",
+        "3 slices bacon, cut into 1/2 inch pieces",
+        "2 potatoes",
+        "3 eggs",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bauernomlett (Farmer's Omelet)",
+    "url": "http://allrecipes.com/recipe/142748/bauernomlett-farmers-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bavarian-brownies.json b/serverless-fleets/data/input/inferencing/recipes/bavarian-brownies.json
new file mode 100644
index 000000000..6e8dd512d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bavarian-brownies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.",
+        "In a large bowl, combine the cake mix, milk, butter and egg; mix until well blended. Batter will be thick. Stir in the chocolate chips. Stir in the walnuts if desired. Spread the batter evenly into the prepared pan.",
+        "Bake for 25 to 30 minutes in the preheated oven, until brownies spring back to the touch. Cool before cutting into squares."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package German chocolate cake mix",
+        "1/3 cup milk",
+        "1/4 cup butter, softened",
+        "1 egg",
+        "1 cup milk chocolate chips",
+        "1 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bavarian Brownies",
+    "url": "http://allrecipes.com/recipe/25011/bavarian-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bavarian-cream.json b/serverless-fleets/data/input/inferencing/recipes/bavarian-cream.json
new file mode 100644
index 000000000..d751fbcac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bavarian-cream.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.",
+        "In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.",
+        "Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.",
+        "When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons unflavored gelatin",
+        "1/2 cup cold water",
+        "4 egg yolks",
+        "1/2 cup white sugar",
+        "1 pinch salt",
+        "2 cups milk",
+        "1 teaspoon vanilla extract",
+        "2 cups heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bavarian Cream",
+    "url": "http://allrecipes.com/recipe/36410/bavarian-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bavarian-mints.json b/serverless-fleets/data/input/inferencing/recipes/bavarian-mints.json
new file mode 100644
index 000000000..db6dab01d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bavarian-mints.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Butter an 8x8 inch dish.",
+        "In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter.  Heat until melted and smooth, stirring occasionally.  Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.",
+        "Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute.  Chill mixture for 15 minutes, beating by hand every 5 minutes.  Beat again with electric mixer two minutes more.  Pour into prepared pan and chill until firm.  Cut into 1/2 inch squares."
+    ],
+    "ingredients": [
+        "3 cups milk chocolate chips",
+        "1 (1 ounce) square unsweetened chocolate, chopped",
+        "1 tablespoon butter",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 teaspoon peppermint extract",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bavarian Mints",
+    "url": "http://allrecipes.com/recipe/24702/bavarian-mints/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bavarian-sauerkraut.json b/serverless-fleets/data/input/inferencing/recipes/bavarian-sauerkraut.json
new file mode 100644
index 000000000..5df52c8eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bavarian-sauerkraut.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.",
+        "Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.",
+        "Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally."
+    ],
+    "ingredients": [
+        "1 tablespoon bacon drippings",
+        "1 cup finely chopped onion",
+        "2 (16 ounce) packages sauerkraut, undrained",
+        "1 tablespoon packed brown sugar",
+        "1 teaspoon caraway seeds",
+        "1/2 cup chicken stock",
+        "1/2 cup cooking sherry"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bavarian Sauerkraut",
+    "url": "http://allrecipes.com/recipe/228631/bavarian-sauerkraut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bavarian-style-apple-torte.json b/serverless-fleets/data/input/inferencing/recipes/bavarian-style-apple-torte.json
new file mode 100644
index 000000000..3a4b10eeb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bavarian-style-apple-torte.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix together the butter, 1/2 teaspoon vanilla extract, all-purpose flour, and 1/2 cup of sugar in a bowl. Press the mixture into the bottom of an ungreased 9-inch springform pan.",
+        "Beat together the cream cheese and sugar in a large bowl. Stir in the eggs and 3/4 teaspoons vanilla extract. Pour the egg mixture over the crust.",
+        "Combine the sliced apples, cinnamon, and 1/2 cup sugar in a bowl. Spoon apple mixture evenly over the cream cheese mixture. Place the springform pan on a baking sheet.",
+        "Bake in preheated oven until center is set, 50 to 65 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup butter or margarine, softened",
+        "1/2 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/4 cup white sugar",
+        "2 eggs",
+        "3/4 teaspoon vanilla extract",
+        "3 cups apples - peeled, cored and sliced thinly",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bavarian-Style Apple Torte",
+    "url": "http://allrecipes.com/recipe/143000/bavarian-style-apple-torte/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bavarian-style-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/bavarian-style-meatballs.json
new file mode 100644
index 000000000..d6092741a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bavarian-style-meatballs.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.",
+        "Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs."
+    ],
+    "ingredients": [
+        "12 fluid ounces tomato-based chili sauce",
+        "1 (16 ounce) can whole cranberry sauce",
+        "27 ounces Bavarian-style sauerkraut, undrained",
+        "1 cup water",
+        "1 cup packed brown sugar",
+        "1 (16 ounce) package frozen meatballs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bavarian Style Meatballs",
+    "url": "http://allrecipes.com/recipe/14883/bavarian-style-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baxis-white-bread.json b/serverless-fleets/data/input/inferencing/recipes/baxis-white-bread.json
new file mode 100644
index 000000000..9a696aa15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baxis-white-bread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Medium cycle; press Start. When done, remove bread from pan and let cool on a wire rack."
+    ],
+    "ingredients": [
+        "1 1/2 teaspoons active dry yeast",
+        "2 cups bread flour",
+        "1 teaspoon salt",
+        "1 tablespoon white sugar",
+        "1 tablespoon dry milk powder",
+        "1 tablespoon butter, softened",
+        "3/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baxis White Bread",
+    "url": "http://allrecipes.com/recipe/17704/baxis-white-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bay-leaf-beet-soup.json b/serverless-fleets/data/input/inferencing/recipes/bay-leaf-beet-soup.json
new file mode 100644
index 000000000..6f5755c2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bay-leaf-beet-soup.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.",
+        "Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.",
+        "Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.",
+        "Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup."
+    ],
+    "ingredients": [
+        "4 large red beets, trimmed",
+        "2 tablespoons extra virgin olive oil",
+        "1 red onion, chopped",
+        "2 tablespoons chopped leek",
+        "4 cloves garlic, chopped",
+        "4 cups vegetable broth",
+        "5 bay leaves, broken in half",
+        "1 pinch ground cinnamon",
+        "1/4 teaspoon salt, or to taste",
+        "1/4 teaspoon ground black pepper",
+        "1/8 teaspoon dried oregano",
+        "1/8 teaspoon dried basil",
+        "1 pinch ground cinnamon",
+        "1 pinch ground cumin",
+        "1 pinch dried tarragon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bay Leaf Beet Soup",
+    "url": "http://allrecipes.com/recipe/218186/bay-leaf-beet-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bay-scallop-chowder.json b/serverless-fleets/data/input/inferencing/recipes/bay-scallop-chowder.json
new file mode 100644
index 000000000..c58398944
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bay-scallop-chowder.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.",
+        "In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.",
+        "In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "3 cups chicken broth",
+        "1 carrot, chopped",
+        "1 stalk celery, chopped",
+        "1 onion, chopped",
+        "3 potatoes, cubed",
+        "1/2 teaspoon dried thyme",
+        "2 tablespoons dried parsley",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 pound fresh mushrooms, sliced",
+        "1 pound bay scallops",
+        "2 tablespoons margarine",
+        "1/2 cup white wine",
+        "1 egg yolk",
+        "1 cup heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bay Scallop Chowder",
+    "url": "http://allrecipes.com/recipe/15745/bay-scallop-chowder/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bay-scallops-with-garlic-parsley-butt.json b/serverless-fleets/data/input/inferencing/recipes/bay-scallops-with-garlic-parsley-butt.json
new file mode 100644
index 000000000..3b2255272
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bay-scallops-with-garlic-parsley-butt.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.",
+        "Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.",
+        "Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.",
+        "Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.",
+        "Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.",
+        "Spoon scallops over buttered toast and serve immediately."
+    ],
+    "ingredients": [
+        "4 thick slices Italian bread, toasted",
+        "2 tablespoons butter",
+        "1 1/2 tablespoons olive oil",
+        "1 1/2 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry",
+        "4 cloves garlic, minced",
+        "1/2 cup white wine",
+        "2 tablespoons lemon juice",
+        "1/4 cup chopped fresh flat-leaf parsley",
+        "4 tablespoons cold butter, cut into cubes",
+        "1 pinch cayenne pepper",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bay Scallops with Garlic Parsley Butter Sauce",
+    "url": "http://allrecipes.com/recipe/221266/bay-scallops-with-garlic-parsley-butt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bay-scallops-with-polenta-wild-mushrooms-sherry-and-parsley-bread-crumbs-109147.json b/serverless-fleets/data/input/inferencing/recipes/bay-scallops-with-polenta-wild-mushrooms-sherry-and-parsley-bread-crumbs-109147.json
new file mode 100644
index 000000000..4b2a07b9f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bay-scallops-with-polenta-wild-mushrooms-sherry-and-parsley-bread-crumbs-109147.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.)",
+        "Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Saut\u00e9 until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions; saut\u00e9 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate.)",
+        "Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Cover to keep warm.",
+        "Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat. Add scallops and saut\u00e9 until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.",
+        "Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve."
+    ],
+    "ingredients": [
+        "1 cup fresh breadcrumbs from French bread with crust",
+        "2 tablespoons extra-virgin olive oil",
+        "2 tablespoons chopped fresh parsley",
+        "9 tablespoons unsalted butter, divided",
+        "12 ounces fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)",
+        "2 1/2 teaspoons chopped fresh thyme",
+        "1 cup chopped green onions",
+        "1/2 cup amontillado Sherry",
+        "1/4 cup low-salt chicken broth",
+        "1/4 cup whipping cream",
+        "4 cups (or more) water",
+        "1 teaspoon salt",
+        "1 cup polenta",
+        "1 pound bay scallops"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Shellfish",
+        "Appetizer",
+        "Saut\u00e9",
+        "Valentine's Day",
+        "Winter"
+    ],
+    "title": "Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/bay-scallops-with-polenta-wild-mushrooms-sherry-and-parsley-bread-crumbs-109147"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bay-shrimp-and-cream-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bay-shrimp-and-cream-sauce.json
new file mode 100644
index 000000000..6323a19a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bay-shrimp-and-cream-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat sherry in a skillet over medium-high heat. Cook and stir shallot and garlic in hot sherry until softened, 2 to 3 minutes. Stir heavy cream into the sherry mixture; bring to a boil, reduce heat to low, and cook liquid at a simmer until it begins to thicken, about 5 minutes.",
+        "Stir tomatoes and shrimp into the liquid in the skillet; bring to a simmer until the tomatoes have softened and the liquid thickens, 5 to 10 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 cup dry sherry",
+        "2 tablespoons diced shallot",
+        "2 tablespoons minced fresh garlic",
+        "1 1/3 cups heavy whipping cream",
+        "1 cup diced tomatoes",
+        "1 cup peeled and deveined bay shrimp",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bay Shrimp and Cream Sauce",
+    "url": "http://allrecipes.com/recipe/239597/bay-shrimp-and-cream-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/baybreeze-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/baybreeze-cocktail.json
new file mode 100644
index 000000000..20a67df19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/baybreeze-cocktail.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine ice, cranberry juice, pineapple juice, and vodka in a highball glass. Garnish with a lime wedge."
+    ],
+    "ingredients": [
+        "1 cup ice",
+        "2 fluid ounces cranberry juice",
+        "2 fluid ounces pineapple juice",
+        "1 1/2 fluid ounces vodka",
+        "1 lime wedge for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Baybreeze Cocktail",
+    "url": "http://allrecipes.com/recipe/221302/baybreeze-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bayou-crostini.json b/serverless-fleets/data/input/inferencing/recipes/bayou-crostini.json
new file mode 100644
index 000000000..0090cfc6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bayou-crostini.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Slice the baguette into 24 rounds. Brush bread rounds lightly with olive oil. Place bread rounds on a baking sheet.",
+        "Toast the bread rounds in the preheated oven just until crisp, 5 to 8 minutes. Meanwhile, slice Brie cheese into 24 equal pieces. Remove toasted bread from oven; top each round with a slice of Brie cheese. Return the crostini to the oven to melt the cheese, about 5 minutes.",
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. In an ovenproof casserole, stir together the oysters, butter, any remaining olive oil, salt, and pepper.",
+        "Broil in the preheated oven until the oysters begin to curl at the edges, about 5 minutes. Remove the oysters; place one oyster on top of each crostini. Top the crostini with red pepper strips; serve warm."
+    ],
+    "ingredients": [
+        "1 whole grain baguette",
+        "2 tablespoons olive oil",
+        "3/4 pound Brie cheese",
+        "24 oysters - shucked, rinsed and drained",
+        "1/4 cup butter, melted",
+        "salt and pepper to taste",
+        "1 red bell pepper, cut into thin strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bayou Crostini",
+    "url": "http://allrecipes.com/recipe/192256/bayou-crostini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bayous-bodacious-pork-rub.json b/serverless-fleets/data/input/inferencing/recipes/bayous-bodacious-pork-rub.json
new file mode 100644
index 000000000..1b05543d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bayous-bodacious-pork-rub.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.",
+        "To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would."
+    ],
+    "ingredients": [
+        "5 tablespoons kosher salt",
+        "6 tablespoons paprika",
+        "10 tablespoons dark brown sugar",
+        "3 tablespoons file powder (powdered sassafras leaves)",
+        "2 tablespoons ground dried thyme",
+        "2 tablespoons dried dill weed",
+        "2 tablespoons dried oregano",
+        "2 tablespoons dried basil",
+        "2 tablespoons ground black pepper",
+        "10 tablespoons garlic powder",
+        "10 tablespoons onion powder",
+        "1 tablespoon cayenne pepper",
+        "2 tablespoons dry mustard powder",
+        "2 tablespoons ground allspice",
+        "2 tablespoons ground dried sage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bayou's Bodacious Pork Rub",
+    "url": "http://allrecipes.com/recipe/197912/bayous-bodacious-pork-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bayous-mardi-gras-slaw.json b/serverless-fleets/data/input/inferencing/recipes/bayous-mardi-gras-slaw.json
new file mode 100644
index 000000000..51670660e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bayous-mardi-gras-slaw.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.",
+        "When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes)."
+    ],
+    "ingredients": [
+        "1/2 cup apple cider vinegar",
+        "1/3 cup packed dark brown sugar",
+        "1 teaspoon dry mustard",
+        "2 teaspoons celery seed",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon dried dill weed",
+        "1 cup sour cream",
+        "1/2 cup mayonnaise",
+        "1 teaspoon prepared horseradish",
+        "salt to taste",
+        "1 small head red cabbage, shredded",
+        "2 yellow bell pepper, cut into 1/4 inch strips",
+        "2 green zucchini, cut into 1/4 inch strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bayou's Mardi Gras Slaw",
+    "url": "http://allrecipes.com/recipe/178480/bayous-mardi-gras-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bayrischer-sauerbraten-bavarian-saue.json b/serverless-fleets/data/input/inferencing/recipes/bayrischer-sauerbraten-bavarian-saue.json
new file mode 100644
index 000000000..a890705a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bayrischer-sauerbraten-bavarian-saue.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place brisket on a work surface and pound firmly with the textured side of a meat mallet to break down the fibers. Place brisket, onion, lemon zest, cloves and bay leaf in a bowl. Pour vinegar and water over brisket. Cover and refrigerate, turning in the marinade daily, for 3 days.",
+        "Remove brisket from marinade, reserving marinade. Wrap brisket in overlapping bacon strips to cover completely; season with salt and pepper.",
+        "Heat a large skillet over medium heat; cook wrapped brisket until bacon is browned, about 5 minutes per side. Pour marinade into pan to cover half of the brisket; sprinkle carrot and parsley on top. Cover skillet and reduce heat to low. Cook brisket, turning occasionally and adding beef stock as liquid evaporates, until very tender, 2 to 3 hours. Slice brisket and arrange on a warm serving platter."
+    ],
+    "ingredients": [
+        "1 (2 pound) boneless beef brisket",
+        "1 onion, thinly sliced",
+        "1 lemon, zested",
+        "2 whole cloves",
+        "1 bay leaf",
+        "2 cups vinegar, or as needed",
+        "2 cups water, or as needed",
+        "1 (1 pound) package bacon",
+        "1 pinch salt and ground black pepper to taste",
+        "1 carrot, thinly sliced",
+        "1/4 cup chopped fresh parsley, or to taste",
+        "1/2 cup beef stock, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bayrischer Sauerbraten (Bavarian Sauerbraten)",
+    "url": "http://allrecipes.com/recipe/246445/bayrischer-sauerbraten-bavarian-saue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bayrischer-schweinebraten-bavarian-r.json b/serverless-fleets/data/input/inferencing/recipes/bayrischer-schweinebraten-bavarian-r.json
new file mode 100644
index 000000000..6bb893780
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bayrischer-schweinebraten-bavarian-r.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.",
+        "Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.",
+        "Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.",
+        "Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.",
+        "Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.",
+        "Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables."
+    ],
+    "ingredients": [
+        "2 1/4 pounds boneless pork loin roast",
+        "1 teaspoon salt, or more to taste",
+        "1 teaspoon ground black pepper, or more to taste",
+        "1 teaspoon sweet paprika",
+        "1/2 teaspoon caraway seeds",
+        "2 teaspoons grainy mustard",
+        "1 tablespoon vegetable oil",
+        "1 large onion, quartered",
+        "2 carrots",
+        "1/8 celeriac (celery root), chopped",
+        "1 spring onion, chopped",
+        "2 cups water, or as needed - divided",
+        "2 tablespoons butter, or to taste",
+        "2 tablespoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bayrischer Schweinebraten (Bavarian Roast Pork)",
+    "url": "http://allrecipes.com/recipe/231025/bayrischer-schweinebraten-bavarian-r/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bazlama---turkish-flat-bread.json b/serverless-fleets/data/input/inferencing/recipes/bazlama---turkish-flat-bread.json
new file mode 100644
index 000000000..28ccf503b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bazlama---turkish-flat-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.",
+        "Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.",
+        "Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.",
+        "Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1 tablespoon white sugar",
+        "1 tablespoon salt",
+        "1 1/2 cups warm water (110 degrees F/45 degrees C)",
+        "1/2 cup Greek-style yogurt",
+        "4 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bazlama - Turkish Flat Bread",
+    "url": "http://allrecipes.com/recipe/215599/bazlama---turkish-flat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bazooka-bubblegum-cocktail-350146.json b/serverless-fleets/data/input/inferencing/recipes/bazooka-bubblegum-cocktail-350146.json
new file mode 100644
index 000000000..0d5a8ca8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bazooka-bubblegum-cocktail-350146.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In large airtight container, combine bubblegum and vodka. Seal and allow to infuse, stirring every 6 hours, for 24 hours. Pour vodka through fine mesh strainer, discarding bubble gum.",
+        "In cocktail shaker, stir together 2 ounces bubblegum-infused vodka, lemon juice, lime juice, simple syrup, and egg white if using. Add ice and shake vigorously for 20 seconds. Strain into a chilled coupe glass."
+    ],
+    "ingredients": [
+        "16 pieces bubblegum, preferably Double Bubble, cut in half",
+        "2 cups (16 ounces) vodka",
+        "1 tablespoon (1/2 ounce) freshly squeezed lemon juice (from \u00bd lemon)",
+        "1 tablespoon (1/2 ounce) freshly squeezed lime juice (from \u00bd lime)",
+        "1 tablespoon (1/2 ounce) simple syrup",
+        "1/2 egg white* or 1 tablespoon pasteurized liquid egg whites (optional)",
+        "1 cup ice",
+        "*The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vodka",
+        "Alcoholic",
+        "Citrus",
+        "Egg",
+        "Cocktail Party",
+        "Cocktail",
+        "Lemon",
+        "Shower",
+        "Engagement Party",
+        "Drink",
+        "New York"
+    ],
+    "title": "Bazooka Bubblegum Cocktail",
+    "url": "http://www.epicurious.com/recipes/food/views/bazooka-bubblegum-cocktail-350146"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-meatloaf.json
new file mode 100644
index 000000000..2087c35b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-meatloaf.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix ground beef, milk, crackers, onion, eggs, salt, black pepper, and ground ginger together in a large bowl until ingredients are well mixed; divide into six even portions, roll into balls, and flatten into patties. Wrap each patty with 2 slices bacon.",
+        "Spread brown sugar into the bottom of a 13x9-inch baking dish in an even layer. Pour barbeque sauce evenly over the sugar. Arrange wrapped patties into the baking dish.",
+        "Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).",
+        "Plate meatloaf patties and ladle sauce over them to serve."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "3/4 cup milk",
+        "3/4 cup finely crushed saltine crackers",
+        "3/4 cup diced white onion",
+        "2 eggs",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon ground ginger",
+        "12 slices bacon",
+        "3/4 cup light brown sugar",
+        "1 (18 ounce) bottle barbeque sauce (such as Sweet Baby Ray's\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Bacon Meatloaf",
+    "url": "http://allrecipes.com/recipe/239071/bbq-bacon-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-ranch-dip.json b/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-ranch-dip.json
new file mode 100644
index 000000000..25eaff52a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-ranch-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.",
+        "Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese.  Cover and chill for 1 hour before serving."
+    ],
+    "ingredients": [
+        "7 slices bacon",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (1 ounce) envelope ranch dressing mix",
+        "1/2 cup barbeque sauce",
+        "1 green bell pepper, chopped",
+        "1 tomato, chopped",
+        "1 1/2 cups shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Bacon Ranch Dip",
+    "url": "http://allrecipes.com/recipe/150835/bbq-bacon-ranch-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-wrapped-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-wrapped-chicken.json
new file mode 100644
index 000000000..ed99a85de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-wrapped-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.",
+        "Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.",
+        "Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "4 boneless chicken breasts, skin on",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon pepper",
+        "3/4 cup Heinz Tomato Ketchup",
+        "1/3 cup maple syrup",
+        "2 tablespoons grainy Dijon mustard",
+        "2 tablespoons lemon juice",
+        "1 clove garlic, minced",
+        "Lemon wedges",
+        "Chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Bacon-Wrapped Chicken",
+    "url": "http://allrecipes.com/recipe/222148/bbq-bacon-wrapped-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-wrapped-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-wrapped-meatloaf.json
new file mode 100644
index 000000000..2ea37b9b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-bacon-wrapped-meatloaf.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.",
+        "Place bacon in a large skillet and cook over medium-high heat until edges just start to curl, 1 to 2 minutes per side. Drain the bacon slices on paper towels. Reserve about 1 tablespoon bacon drippings in the skillet.",
+        "Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool.",
+        "Mix cooled onion and garlic, ground beef, 1/2 cup barbeque sauce, bread crumbs, eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder together with your hands in a large bowl. Form beef mixture into a log-shaped meatloaf; place in the prepared baking dish.",
+        "Wrap partially-cooked bacon slices around the meatloaf, tucking the ends of bacon underneath the loaf.",
+        "Bake in the preheated oven for 35 minutes. Brush bacon-wrapped meatloaf with 3 tablespoons barbeque sauce. Continue baking until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "1 onion, chopped",
+        "2 cloves garlic, finely chopped, or more to taste",
+        "1 pound lean ground beef",
+        "1/2 cup barbeque sauce",
+        "1/2 cup soft bread crumbs",
+        "2 eggs, beaten",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon chili powder (optional)",
+        "3 tablespoons barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Bacon-Wrapped Meatloaf",
+    "url": "http://allrecipes.com/recipe/230589/bbq-bacon-wrapped-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-beef-brisket-51171820.json b/serverless-fleets/data/input/inferencing/recipes/bbq-beef-brisket-51171820.json
new file mode 100644
index 000000000..7540da15a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-beef-brisket-51171820.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Pat the brisket dry with a towel to remove any moisture. Generously rub the brisket with 1 cup of the BBQ Beef Coffee Cure , massaging all the spice into the meat; repeat with the remaining cure. The cure will soak up the liquid from the beef and form a crust. Place the meat on a large plate, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours.",
+        "Prepare a smoker for hot smoking. The standard cooking time for brisket is 1 hour per pound, smoked fat side up, under dry, indirect heat at a steady temperature of 225\u00b0F. Place the brisket on the center rack of the smoker and smoke for 12 hours. This is slow cooking at its easiest\u2014there's no need to check the meat at intervals.",
+        "After 12 hours, use a meat thermometer to check for an internal temperature of 185\u00b0F in the thickest side of the brisket. Once that temperature is reached, open the door of the smoker and let the meat rest for 30 minutes. This resting period allows the juices to settle. The internal temperature will continue to rise to 190\u00b0F.",
+        "While the meat rests, make the tomato and molasses barbecue sauce: Combine the ketchup, tomatoes, tomato paste, vinegar, mustard, granulated garlic, salt, pepper, and brown sugar with 1 1/3 cups water in a large stockpot over medium heat. Simmer for 20 minutes, stirring, until the sauce thickens slightly. Whisk in the molasses last (it will burn if added too early) and blend with an immersion blender until smooth. Season to taste.",
+        "Transfer the rested brisket to a cutting board, slice, and chop. The fully rested meat will have a distinct crust and will be tender and juicy inside. There should be a pink smoke ring beneath the crust."
+    ],
+    "ingredients": [
+        "1 (12-pound) whole beef brisket",
+        "2 cups BBQ Beef Coffee Cure",
+        "2 cups ketchup",
+        "2 cups diced tomatoes",
+        "1 tablespoon tomato paste",
+        "1 1/3 cups distilled white vinegar",
+        "5 tablespoons Dijon mustard",
+        "4 teaspoons granulated garlic",
+        "4 teaspoons kosher salt",
+        "2 teaspoons black peppercorns, crushed",
+        "1/2 pound brown sugar",
+        "2/3 cups molasses"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Marinate",
+        "Fourth of July",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Meat",
+        "Summer",
+        "Smoker",
+        "Grill/Barbecue",
+        "Party",
+        "Simmer",
+        "Advance Prep Required",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "BBQ Beef Brisket",
+    "url": "http://www.epicurious.com/recipes/food/views/bbq-beef-brisket-51171820"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-beef-brisket-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/bbq-beef-brisket-sandwiches.json
new file mode 100644
index 000000000..ded3fe407
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-beef-brisket-sandwiches.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.",
+        "Cook on Low until beef is tender, about 8 hours.",
+        "Transfer beef to a cutting board; shred into small pieces using 2 forks.",
+        "Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.",
+        "Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour."
+    ],
+    "ingredients": [
+        "2 teaspoons celery salt",
+        "2 teaspoons ground black pepper",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon garlic salt",
+        "1 teaspoon onion salt",
+        "2 teaspoons Worcestershire sauce",
+        "3 pounds beef brisket",
+        "1 cup Russian dressing",
+        "1 cup hickory-flavored barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Beef Brisket Sandwiches",
+    "url": "http://allrecipes.com/recipe/256535/bbq-beef-brisket-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-beef-coffee-cure-51171610.json b/serverless-fleets/data/input/inferencing/recipes/bbq-beef-coffee-cure-51171610.json
new file mode 100644
index 000000000..42fbf6f03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-beef-coffee-cure-51171610.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix all ingredients in a medium bowl, using your hands to break up any clumps.",
+        "Do not refrigerate. Store in an airtight container, in a cool, dry place, such as your cupboard."
+    ],
+    "ingredients": [
+        "1/3 cup finely ground dark roast coffee",
+        "1/3 cup dark chili powder",
+        "1/3 cup smoked paprika",
+        "1/2 cup kosher salt",
+        "2/3 cup packed dark brown sugar",
+        "3 tablespoons sugar",
+        "2 tablespoons granulated garlic",
+        "1 tablespoon ground cumin",
+        "1 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Coffee",
+        "Backyard BBQ",
+        "Spice",
+        "Grill/Barbecue",
+        "Paprika"
+    ],
+    "title": "BBQ Beef Coffee Cure",
+    "url": "http://www.epicurious.com/recipes/food/views/bbq-beef-coffee-cure-51171610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-beef-ribs-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bbq-beef-ribs-recipe.json
new file mode 100644
index 000000000..c1651fd50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-beef-ribs-recipe.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.",
+        "Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.",
+        "For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.",
+        "For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.",
+        "Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs \"bend\" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs."
+    ],
+    "ingredients": [
+        "2 slabs BBQ beef ribs",
+        "2 tablespoons kosher salt",
+        "1 1/2 tablespoons light brown sugar",
+        "1 tablespoon paprika",
+        "1 tablespoon ancho chile powder",
+        "1 tablespoon ground cumin",
+        "2 teaspoons freshly ground black pepper",
+        "1/2 cup pure maple syrup",
+        "1/4 cup apple juice",
+        "3 tablespoons light brown sugar",
+        "3 tablespoons apple cider vinegar",
+        "3 tablespoons Dijon mustard",
+        "1 teaspoon ancho chile powder",
+        "Pinch of cayenne",
+        "Kosher salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Grilling Recipes",
+        "Grilling",
+        "Ribs Recipes",
+        "Beef",
+        "Meat"
+    ],
+    "title": "BBQ Beef Ribs",
+    "url": "http://www.foodnetwork.com/recipes/patrick-and-gina-neely/bbq-beef-ribs-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-beer-can-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bbq-beer-can-chicken.json
new file mode 100644
index 000000000..e703f55cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-beer-can-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Soak wood chips in water for at least 1 hour.",
+        "Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).",
+        "Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.",
+        "Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out.  Fit each chicken over a can of beer with the legs on the bottom; keep upright.",
+        "Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "2 cups cherry wood chips",
+        "2 (12 fluid ounce) cans beer, half full",
+        "1/2 cup dark brown sugar",
+        "1/2 cup kosher salt",
+        "1/2 cup paprika",
+        "1/4 cup ground black pepper",
+        "1 teaspoon cayenne pepper",
+        "1/4 cup vegetable oil",
+        "2 (3 pound) whole chickens"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Beer Can Chicken",
+    "url": "http://allrecipes.com/recipe/214619/bbq-beer-can-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-bills-citrus-smoked-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bbq-bills-citrus-smoked-chicken.json
new file mode 100644
index 000000000..ceb1153ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-bills-citrus-smoked-chicken.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the whole chicken into a large resealable plastic bag. Sprinkle in garlic powder, then pour in enough lemon-lime soda to cover the bird. Seal the bag, and place in the refrigerator overnight to marinate.",
+        "Light charcoal in an outdoor smoker, and wait until the temperature is at 225 degrees F (110 degrees C).",
+        "Remove chicken from the bag, and place on the grill grate. Discard marinade. Cover, and cook for 10 hours. Occasionally toss a handful of soaked wood chips on the coals."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2296640.jpg",
+    "ingredients": [
+        "1 (6 pound) whole chicken",
+        "4 cups lemon-lime flavored carbonated beverage",
+        "1 tablespoon garlic powder",
+        "2 cups wood chips, soaked"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Bill's Citrus Smoked Chicken",
+    "url": "http://allrecipes.com/recipe/74227/bbq-bills-citrus-smoked-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-broiled-red-snapper.json b/serverless-fleets/data/input/inferencing/recipes/bbq-broiled-red-snapper.json
new file mode 100644
index 000000000..0f72c9ce1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-broiled-red-snapper.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.",
+        "Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.",
+        "Place red snapper fillets on the prepared baking sheet and season with salt. Spread half the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.",
+        "Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes."
+    ],
+    "ingredients": [
+        "Cooking spray",
+        "2 tablespoons mayonnaise",
+        "1 tablespoon lemon juice",
+        "1 tablespoon barbeque sauce",
+        "2 (7 ounce) red snapper fillets",
+        "salt to taste",
+        "cayenne pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Broiled Red Snapper",
+    "url": "http://allrecipes.com/recipe/230161/bbq-broiled-red-snapper/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-calzones.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-calzones.json
new file mode 100644
index 000000000..0bb76ba4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-calzones.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.",
+        "Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.",
+        "Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "1/2 small onion, chopped",
+        "3 cups shredded, cooked chicken breast meat",
+        "2/3 cup barbeque sauce",
+        "1 (10 ounce) can refrigerated pizza crust dough",
+        "1 cup shredded mozzarella cheese",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Calzones",
+    "url": "http://allrecipes.com/recipe/79664/bbq-chicken-calzones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-chopped-salad.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-chopped-salad.json
new file mode 100644
index 000000000..746807a00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-chopped-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad; toss lightly.",
+        "Combine chicken and barbeque sauce in a microwave-safe bowl; heat in microwave until chicken is warmed through, about 45 seconds.",
+        "Arrange chicken and avocado on top of the salad and squeeze remaining lime over salad."
+    ],
+    "ingredients": [
+        "1 head romaine lettuce, chopped",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (15 ounce) can sweet corn, drained",
+        "1 red bell pepper, chopped",
+        "1 cup peeled, shredded jicama",
+        "1 cup shredded carrots",
+        "4 scallions, thinly sliced",
+        "1/4 cup chopped fresh basil",
+        "1/4 cup chopped fresh cilantro",
+        "3 limes, divided",
+        "1 (6 ounce) package cooked chicken breast strips (such as Foster Farms\u00ae)",
+        "2 tablespoons barbeque sauce",
+        "1 avocado - peeled, pitted, and cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Chopped Salad",
+    "url": "http://allrecipes.com/recipe/238683/bbq-chicken-chopped-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-cordon-bleu.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-cordon-bleu.json
new file mode 100644
index 000000000..d0b459ea8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-cordon-bleu.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cut a pocket in the side of each chicken breast. Season inside and out with salt and pepper. Blend chili sauce with onions and brush half inside each pocket.",
+        "Fill pockets with equal amounts of ham and cheese. Stitch pockets tightly closed using toothpicks. Preheat grill to medium high and grease lightly.",
+        "Stir butter with olive oil, cider vinegar, honey and thyme. Brush chicken all over with some of this mixture. Set the chicken on the grill and reduce the heat to medium. Grill the chicken, covered, for 8 to 10 minutes. Turn and brush with remaining glaze. Grill, covered, for 8 to 10 minutes longer or until cooked through."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breasts",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon pepper",
+        "1/4 cup Heinz\u00ae Chili Sauce",
+        "1 green onion, finely chopped",
+        "4 slices Gruyere cheese",
+        "4 slices ham",
+        "1 tablespoon melted butter",
+        "1 tablespoon olive oil",
+        "1 tablespoon Heinz\u00ae Cider Vinegar",
+        "1 tablespoon honey",
+        "1/2 teaspoon dried thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Cordon Bleu",
+    "url": "http://allrecipes.com/recipe/217787/bbq-chicken-cordon-bleu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pizza-i.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pizza-i.json
new file mode 100644
index 000000000..94a9473f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pizza-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.",
+        "Spread chicken mixture evenly over pizza crust, and top with cheese and onions.  Bake for 15 to 20 minutes, or until cheese is melted."
+    ],
+    "ingredients": [
+        "3 boneless chicken breast halves, cooked and cubed",
+        "1 cup hickory flavored barbeque sauce",
+        "1 tablespoon honey",
+        "1 teaspoon molasses",
+        "1/3 cup brown sugar",
+        "1/2 bunch fresh cilantro, chopped",
+        "1 (12 inch) pre-baked pizza crust",
+        "1 cup smoked Gouda cheese, shredded",
+        "1 cup thinly sliced red onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Pizza I",
+    "url": "http://allrecipes.com/recipe/32148/bbq-chicken-pizza-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pizza-ii.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pizza-ii.json
new file mode 100644
index 000000000..26a0c60bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pizza-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.",
+        "Bake in preheated oven for 10 to 12 minutes, or until cheese is melted."
+    ],
+    "ingredients": [
+        "1 (12 inch) pre-baked pizza crust",
+        "1/2 cup barbecue sauce",
+        "1/2 cup diced grilled chicken",
+        "1/4 cup chopped red bell pepper",
+        "1/4 cup chopped green bell pepper",
+        "1/4 cup chopped red onion",
+        "1 cup shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Pizza II",
+    "url": "http://allrecipes.com/recipe/32086/bbq-chicken-pizza-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pizza.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pizza.json
new file mode 100644
index 000000000..10bd4d57e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pizza.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.",
+        "Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly."
+    ],
+    "ingredients": [
+        "1 (12 inch) pre-baked pizza crust",
+        "1 cup spicy barbeque sauce",
+        "2 skinless boneless chicken breast halves, cooked and cubed",
+        "1/2 cup chopped fresh cilantro",
+        "1 cup sliced pepperoncini peppers",
+        "1 cup chopped red onion",
+        "2 cups shredded Colby-Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Pizza",
+    "url": "http://allrecipes.com/recipe/24878/bbq-chicken-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pouches.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pouches.json
new file mode 100644
index 000000000..09d3d12b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-pouches.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C). Spray 4 sheets aluminum foil with cooking spray.",
+        "Center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. Layer corn and green bell pepper over barbeque sauce layer. Fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. Leave enough space inside each pouch for circulation. Arrange pouches on a baking sheet.",
+        "Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Open one end of pouch first to let the steam out before opening top."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "4 boneless, skinless chicken breasts",
+        "1 cup barbeque sauce",
+        "1 (10 ounce) package frozen corn",
+        "1/2 cup chopped green bell pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Pouches",
+    "url": "http://allrecipes.com/recipe/233776/bbq-chicken-pouches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-salad.json
new file mode 100644
index 000000000..373444072
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Spread chicken onto a baking sheet.",
+        "Bake chicken in the preheated oven until cooked through, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Put lettuce in a large bowl. Whisk milk, sour cream, and ranch dressing mix together in a bowl until smooth; add to lettuce and toss to coat.",
+        "Cut cooked chicken into small pieces and toss with barbeque sauce in a bowl. Mix barbeque chicken, kidney beans, corn, and tomato with lettuce."
+    ],
+    "ingredients": [
+        "4 large pieces frozen, breaded chicken",
+        "1 head romaine lettuce, chopped",
+        "1 tablespoon milk",
+        "1 tablespoon sour cream",
+        "1 teaspoon ranch dressing mix",
+        "3 tablespoons barbeque sauce (such as Sweet Baby Ray's\u00ae)",
+        "1 (15 ounce) can kidney beans, rinsed and drained",
+        "1 cup frozen corn, thawed",
+        "1 tomato, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Salad",
+    "url": "http://allrecipes.com/recipe/238897/bbq-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-sandwiches.json
new file mode 100644
index 000000000..99761d18a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-sandwiches.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.",
+        "In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.",
+        "When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like."
+    ],
+    "ingredients": [
+        "2 (4 pound) whole chickens, cut up",
+        "1 1/2 cups ketchup",
+        "3/4 cup prepared mustard",
+        "5 tablespoons brown sugar",
+        "5 tablespoons minced garlic",
+        "5 tablespoons honey",
+        "1/4 cup steak sauce",
+        "4 tablespoons lemon juice",
+        "3 tablespoons liquid smoke flavoring",
+        "salt and pepper to taste",
+        "12 hamburger buns",
+        "3 cups prepared coleslaw (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Sandwiches",
+    "url": "http://allrecipes.com/recipe/50042/bbq-chicken-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-thighs.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-thighs.json
new file mode 100644
index 000000000..8b645dbbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-thighs.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat grill to medium-high heat.",
+        "Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.",
+        "Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.",
+        "Make drainage holes in a sheet of Reynolds Wrap(R) Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.",
+        "Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.",
+        "Serve immediately, garnished with parsley, if desired."
+    ],
+    "ingredients": [
+        "1 cup ketchup",
+        "1/4 cup apple cider vinegar",
+        "1/4 cup packed brown sugar",
+        "1 tablespoon molasses",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon ground mustard",
+        "1/2 teaspoon garlic powder",
+        "1/4 teaspoon onion powder",
+        "1/4 teaspoon ground black pepper",
+        "1/4 cup water",
+        "8 bone-in, skin-on chicken thighs",
+        "2 tablespoons chopped fresh parsley leaves",
+        "Reynolds Wrap\u00ae Non Stick Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Thighs",
+    "url": "http://allrecipes.com/recipe/247438/bbq-chicken-thighs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-tortilla-pizza.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-tortilla-pizza.json
new file mode 100644
index 000000000..b2ab4ad9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-tortilla-pizza.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Spread 1 tablespoon barbeque sauce on tortilla.",
+        "Mix 1 tablespoon barbeque sauce and chicken in a bowl until coated. Spread chicken mixture, half the red onion, and half the cilantro onto the tortilla. Sprinkle mozzarella cheese over chicken mixture. Top with remaining red onion and cilantro. Place pizza on a baking sheet.",
+        "Bake in the preheated oven until tortilla is crisp and cheese is melted, 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon honey barbeque sauce",
+        "1 low-carb whole wheat tortilla",
+        "1 tablespoon honey barbeque sauce",
+        "4 ounces shredded cooked chicken",
+        "1/4 cup diced red onion, divided",
+        "1 tablespoon chopped fresh cilantro, divided",
+        "1/4 cup low-fat finely shredded mozzarella cheese, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Tortilla Pizza",
+    "url": "http://allrecipes.com/recipe/231803/bbq-chicken-tortilla-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-veggies-and-rice-skillet.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-veggies-and-rice-skillet.json
new file mode 100644
index 000000000..daf093116
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-veggies-and-rice-skillet.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.",
+        "Add Knorr(R) Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.",
+        "Serve topped with chopped green onions."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 onion, chopped",
+        "1 red bell pepper, chopped",
+        "1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes",
+        "Salt to taste",
+        "Ground black pepper to taste",
+        "1/4 cup barbeque sauce",
+        "1 (5.5 ounce) package Knorr\u00ae Rice Sides\u2122 - Rice Pilaf",
+        "2 cups water",
+        "1 tablespoon buttery spread",
+        "1 cup frozen corn kernels, thawed, or fresh corn kernels",
+        "1 green onion (green tops only), sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken, Veggies and Rice Skillet",
+    "url": "http://allrecipes.com/recipe/247306/bbq-chicken-veggies-and-rice-skillet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-wings.json
new file mode 100644
index 000000000..33b377e7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken-wings.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.",
+        "Preheat the grill for low heat.",
+        "Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear."
+    ],
+    "ingredients": [
+        "1/2 cup teriyaki sauce",
+        "1 cup oyster sauce",
+        "1/4 cup soy sauce",
+        "1/4 cup ketchup",
+        "2 tablespoons garlic powder",
+        "1/4 cup gin",
+        "2 dashes liquid smoke flavoring",
+        "1/2 cup white sugar",
+        "1 1/2 pounds chicken wings, separated at joints, tips discarded",
+        "1/4 cup honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken Wings",
+    "url": "http://allrecipes.com/recipe/19917/bbq-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken.json
new file mode 100644
index 000000000..3d7bbdc31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat grill to medium heat.",
+        "In a small skillet combine the oil, vinegar, salt and pepper and put over low heat. Add the poultry seasoning while stirring constantly; when sauce mixes well and starts to bubble, it is done.",
+        "Place chicken on hot grill and brush with sauce. Grill for 45 to 60 minutes, turning every 5 to 10 minutes, and brush chicken with sauce after each turning. Grill until chicken is done and juices run clear. (Note: Be sure to keep an eye on the chicken as it cooks, as it tends to have flair ups due to the oil and chicken drippings!)"
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/661746.jpg",
+    "ingredients": [
+        "3 tablespoons vegetable oil",
+        "1 1/2 cups cider vinegar",
+        "1 tablespoon salt",
+        "1/4 teaspoon ground black pepper",
+        "2 teaspoons poultry seasoning",
+        "2 pounds cut up chicken pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chicken",
+    "url": "http://allrecipes.com/recipe/8902/bbq-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chili-pasta.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chili-pasta.json
new file mode 100644
index 000000000..11a7b5175
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chili-pasta.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large pot with boiling salted water cook rotelle pasta until al dente. Drain.",
+        "Meanwhile, in a large non-stick skillet heat oil over medium-high heat, add onion and cook until onion for 2 minutes, or until softened. Add ground turkey and cook until no pink remains, about 3 to 4 minutes. Stir in chopped green bell pepper, corn, chili powder, dried oregano, salt, tomato sauce, and BBQ sauce. Bring mixture to a boil. Reduce heat to medium and simmer until slightly thickened, about 3 to 4 minutes, stirring occasionally.",
+        "In a large serving bowl, combine the turkey mixture with the pasta. Serve immediately."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package rotini pasta",
+        "1 tablespoon olive oil",
+        "1 onion, chopped",
+        "8 ounces ground turkey",
+        "1 green bell pepper, chopped",
+        "1 (15 ounce) can whole kernel corn, drained",
+        "1 tablespoon chili powder",
+        "1 tablespoon dried oregano",
+        "1/2 teaspoon salt",
+        "1 (8 ounce) can tomato sauce",
+        "3/4 cup barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chili Pasta",
+    "url": "http://allrecipes.com/recipe/11999/bbq-chili-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-chuck-roast.json b/serverless-fleets/data/input/inferencing/recipes/bbq-chuck-roast.json
new file mode 100644
index 000000000..86d919095
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-chuck-roast.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.",
+        "Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.",
+        "Thread the roast onto a rotating barbecue spit above indirect heat.  Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade."
+    ],
+    "ingredients": [
+        "1 (5 pound) chuck roast",
+        "1 cup barbeque sauce",
+        "1 cup teriyaki sauce",
+        "1 (12 fluid ounce) can or bottle beer",
+        "3 teaspoons minced garlic",
+        "3 teaspoons thinly sliced fresh ginger root",
+        "1 onion, finely chopped",
+        "3 teaspoons coarsely ground black pepper",
+        "2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Chuck Roast",
+    "url": "http://allrecipes.com/recipe/30490/bbq-chuck-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-cola-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/bbq-cola-meatballs.json
new file mode 100644
index 000000000..8d9018045
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-cola-meatballs.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended. Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.",
+        "Bake for 30 minutes in the preheated oven, turning them over half way through.  While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.",
+        "Remove meatballs from the baking sheet, and place into the sauce in the slow cooker. Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "1 1/4 cups dry bread crumbs",
+        "1 egg",
+        "3 tablespoons grated onion",
+        "1 (1 ounce) package dry Ranch-style dressing mix",
+        "1 cup ketchup",
+        "2 tablespoons apple cider vinegar",
+        "3/4 cup cola-flavored carbonated beverage",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped green bell pepper",
+        "1 teaspoon seasoning salt",
+        "1/2 teaspoon ground black pepper",
+        "1 tablespoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Cola Meatballs",
+    "url": "http://allrecipes.com/recipe/68560/bbq-cola-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-country-style-ribs.json b/serverless-fleets/data/input/inferencing/recipes/bbq-country-style-ribs.json
new file mode 100644
index 000000000..cb906d649
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-country-style-ribs.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "In a shallow baking pan or roaster, place ribs in a single layer; salt if desired.  Spread the garlic on the ribs, then place the lemon slices on top.  Bake in a preheated oven for 2 hours - the ribs should be tender.  Drain any grease and liquid.  Pour BBQ sauce over the ribs.  Return to oven and bake one more hour at 200 to 250 degrees F."
+    ],
+    "ingredients": [
+        "10 country style pork ribs",
+        "2 teaspoons minced garlic",
+        "1 lemon, thinly sliced",
+        "1 (18 ounce) bottle barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Country Style Ribs",
+    "url": "http://allrecipes.com/recipe/23221/bbq-country-style-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-dry-rub.json b/serverless-fleets/data/input/inferencing/recipes/bbq-dry-rub.json
new file mode 100644
index 000000000..2ad671b1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-dry-rub.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container."
+    ],
+    "ingredients": [
+        "1 1/4 cups white sugar",
+        "1 1/4 cups brown sugar",
+        "1/2 cup salt",
+        "1/4 cup freshly ground black pepper",
+        "1/4 cup paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Dry Rub",
+    "url": "http://allrecipes.com/recipe/20391/bbq-dry-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-eggs.json b/serverless-fleets/data/input/inferencing/recipes/bbq-eggs.json
new file mode 100644
index 000000000..ef4d2adaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-eggs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, whisk together the eggs, barbeque sauce, milk, dill, mustard powder and garlic.",
+        "Melt butter or margarine in a large skillet over medium heat. Pour in the egg mixture, and cook stirring frequently until eggs are scrambled and cooked through. Remove from heat, and sprinkle cheese over the top. Let stand for a minute to melt cheese, then serve immediately."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "2 1/2 tablespoons barbecue sauce",
+        "2 tablespoons milk",
+        "1 1/2 teaspoons dried dill",
+        "1 1/2 teaspoons mustard powder",
+        "1 1/2 teaspoons minced garlic",
+        "1 tablespoon butter or margarine",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Eggs",
+    "url": "http://allrecipes.com/recipe/72008/bbq-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-feta-and-hot-banana-pepper-turkey.json b/serverless-fleets/data/input/inferencing/recipes/bbq-feta-and-hot-banana-pepper-turkey.json
new file mode 100644
index 000000000..558893a03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-feta-and-hot-banana-pepper-turkey.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat.",
+        "In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties.",
+        "Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound ground turkey",
+        "1/4 cup seeded, chopped banana peppers",
+        "1/2 cup crumbled feta cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Feta and Hot Banana Pepper Turkey Burgers",
+    "url": "http://allrecipes.com/recipe/56435/bbq-feta-and-hot-banana-pepper-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-freaks-tamarind-glazed-pork-chops-51166430.json b/serverless-fleets/data/input/inferencing/recipes/bbq-freaks-tamarind-glazed-pork-chops-51166430.json
new file mode 100644
index 000000000..f98fcdd03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-freaks-tamarind-glazed-pork-chops-51166430.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "To make the glaze: Place the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic, and thyme and cook until the onion and garlic begin to brown, 7 to 10 minutes. Deglaze the pan with the rum and simmer for 4 to 5 minutes to evaporate the alcohol. Stir in the honey and tamarind pulp and cook over medium heat for 5 minutes. Add the beef stock and continue cooking until the liquid is reduced by half. Strain through a sieve. Cover and refrigerate until ready to use.",
+        "To brine the pork chops: In a large stockpot, bring to a boil the water, sugar, salt, cloves, and nutmegs. Stir occasionally and cook until the sugar and salt have dissolved. Remove the brine from the heat and add the pork chops. Let cool for 30 minutes, then cover and refrigerate for 24 hours.",
+        "Prepare a hot grill for direct cooking, with a cool zone to one side.",
+        "Remove the pork chops from the brine, rinse with cold water, and pat dry. Season to your liking with salt, cracked black pepper, granulated garlic, and dried thyme.",
+        "Use long-handled tongs and a paper towel dipped in vegetable oil to lightly oil the grate, then place the pork chops over the fire, about 6 inches over the glowing coals. Cook for about 2 minutes on each side. Move the chops to the cool zone, cover the grill, and cook for 5 minutes. Turn, cover the grill, and grill until just cooked through, about 5 minutes more. The meat should register 145\u00b0F on a meat thermometer.",
+        "Transfer to a serving platter and allow the chops to rest for 10 minutes. While the meat is resting, warm the glaze. Serve the pork chops whole or sliced with the glaze."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 medium yellow onion, chopped",
+        "3 cloves garlic",
+        "1 sprig fresh thyme",
+        "1/2 cup rum (a\u00f1ejo)",
+        "1 cup honey",
+        "1 cup tamarind pulp",
+        "3 cups beef stock",
+        "4 quarts water",
+        "1 cup sugar",
+        "1 cup salt",
+        "30 whole cloves",
+        "4 whole nutmegs, cracked",
+        "8 center-cut pork chops, about 21/2 inches thick",
+        "Kosher salt and cracked black pepper",
+        "Granulated garlic, for seasoning",
+        "Dried thyme, for seasoning"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Fourth of July",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Pork Chop",
+        "Grill",
+        "Grill/Barbecue",
+        "Honey",
+        "Tamarind",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "BBQ Freaks Tamarind-Glazed Pork Chops",
+    "url": "http://www.epicurious.com/recipes/food/views/bbq-freaks-tamarind-glazed-pork-chops-51166430"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-fried-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bbq-fried-chicken.json
new file mode 100644
index 000000000..4d901dc75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-fried-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees F). Spray a baking sheet with nonstick cooking spray.",
+        "In a shallow dish, stir together the flour and garlic pepper. In a separate bowl, whisk together the buttermilk, barbeque sauce, and eggs. Coat chicken with the flour mixture, then dip into the buttermilk mixture. Dip into the flour mixture again. Place chicken strips on the prepared baking sheet.",
+        "Bake for 30 minutes in the preheated oven, or until golden brown on one side. Turn over, and continue to cook until golden on the other side, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "3 pounds skinless, boneless chicken breast halves - cut into 1 inch strips",
+        "3 cups all-purpose flour",
+        "2 teaspoons garlic pepper seasoning",
+        "2 cups buttermilk",
+        "3/4 cup honey barbecue sauce",
+        "2 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Fried Chicken",
+    "url": "http://allrecipes.com/recipe/73702/bbq-fried-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-glazed-homemade-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/bbq-glazed-homemade-meatballs.json
new file mode 100644
index 000000000..e63954ec3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-glazed-homemade-meatballs.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.",
+        "In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.",
+        "In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.",
+        "Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C)."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground beef",
+        "1 egg, lightly beaten",
+        "1 cup quick cooking oats",
+        "6 1/2 ounces evaporated milk",
+        "1 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "1/2 teaspoon garlic powder",
+        "1 tablespoon chili powder",
+        "1/2 cup chopped onion",
+        "1 cup ketchup",
+        "1/4 teaspoon minced garlic",
+        "1 cup brown sugar",
+        "1/4 cup chopped onion",
+        "1 tablespoon liquid smoke flavoring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Glazed Homemade Meatballs",
+    "url": "http://allrecipes.com/recipe/86936/bbq-glazed-homemade-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-hotdogs-on-rice.json b/serverless-fleets/data/input/inferencing/recipes/bbq-hotdogs-on-rice.json
new file mode 100644
index 000000000..e98467063
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-hotdogs-on-rice.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.",
+        "Cook the kielbasa in a skillet over medium heat until evenly browned. Mix in the molasses, vinegar, tomato sauce, and barbeque sauce. Continue to cook until heated through. Serve over the rice."
+    ],
+    "ingredients": [
+        "1 cup uncooked long grain white rice",
+        "2 cups water",
+        "1 pound kielbasa sausage, thinly sliced",
+        "1/2 cup dark molasses",
+        "2 tablespoons distilled white vinegar",
+        "1 (10 ounce) can tomato sauce",
+        "1/4 cup barbeque sauce (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Hotdogs on Rice",
+    "url": "http://allrecipes.com/recipe/76107/bbq-hotdogs-on-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-meatballs-with-pepper-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/bbq-meatballs-with-pepper-and-cheese.json
new file mode 100644
index 000000000..f10039bcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-meatballs-with-pepper-and-cheese.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Soak pieces of torn bread in the milk in a bowl for 5 minutes. Gently squeeze out milk. Add beaten egg to the soaked bread and mix well.",
+        "Mix garlic powder, onion powder, parsley, salt, Italian herb seasoning, sugar, and Parmesan cheese together in a small bowl. Add to bread-egg mixture.",
+        "Place ground beef in a mixing bowl. Add seasoning mixture and onions; mix together with a fork. If mixture is too dry, add up to a tablespoon of milk. Roll into 25 meatballs and arrange on rimmed baking sheet.",
+        "Bake in preheated oven until browned and cooked through, about 18 minutes.",
+        "Drain meatballs on a paper towel. Remove grease from the baking sheet. Transfer meatballs back to the baking sheet. Drizzle 1 cup BBQ sauce over meatballs.",
+        "Return sheet to oven and bake 12 more minutes.",
+        "Use a small animal vegetable cutter to make animals out of green, orange, and red peppers. Cut animals out of Colby Jack and mild Cheddar cheese.",
+        "Drain meatballs on a paper towel and add more BBQ sauce if desired. Add cheese animal cut-out and then animal pepper cut-out to the toothpicks.  Work quickly to add toothpick to each meatball."
+    ],
+    "ingredients": [
+        "2 slices bread, crusts removed, torn into pieces",
+        "1/2 cup whole milk",
+        "1 egg, beaten",
+        "1 tablespoon dried parsley",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon garlic powder",
+        "1/8 teaspoon onion powder",
+        "1/2 teaspoon dried Italian herb seasoning",
+        "1/4 teaspoon sugar",
+        "1 tablespoon freshly grated Parmesan cheese",
+        "1 pound ground beef",
+        "1/4 cup grated sweet onion",
+        "1 cup barbecue sauce, plus additional for serving",
+        "Animal Cut-Outs:",
+        "1 green bell pepper",
+        "1 orange bell pepper",
+        "1 red bell pepper",
+        "4 (1/4-inch) slices Colby-Monterey Jack cheese",
+        "4 (1/4-inch) slices mild Cheddar cheese",
+        "Animal vegetable cutters",
+        "25 4-inch toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Meatballs with Pepper and Cheese Animal Cut-Outs",
+    "url": "http://allrecipes.com/recipe/254209/bbq-meatballs-with-pepper-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/bbq-meatballs.json
new file mode 100644
index 000000000..dd574c9eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-meatballs.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a large bowl, combine eggs, 1/2 cup vodka and Worcestershire sauce. Season with 2 tablespoons onion flakes, garlic powder, salt and pepper. Mix in ground beef, ground turkey and bread crumbs. Shape into meatballs, and set aside.",
+        "In a very large pot over medium heat, Combine crushed tomatoes, tomato puree, barbeque sauce, pineapple, brown sugar, ketchup, and 1/2 cup vodka. Season to taste with onion flakes, garlic powder, salt and pepper. Bring to a boil, reduce heat and let simmer.",
+        "Heat a large heavy skillet over medium heat. Cook meatballs until evenly brown on all sides. Carefully place into sauce, and simmer for at least an hour."
+    ],
+    "ingredients": [
+        "4 eggs, beaten",
+        "1/2 cup vodka",
+        "1/2 cup water",
+        "1 tablespoon Worcestershire sauce",
+        "2 tablespoons dried minced onion flakes",
+        "1 teaspoon garlic powder, or to taste",
+        "1/2 teaspoon salt, or to taste",
+        "1/2 teaspoon ground black pepper, or to taste",
+        "3 pounds ground beef",
+        "2 pounds ground turkey",
+        "1 (15 ounce) package Italian seasoned bread crumbs",
+        "2 (28 ounce) cans crushed tomatoes",
+        "2 (14.25 ounce) cans tomato puree",
+        "1 (18 ounce) bottle hickory smoke flavored barbeque sauce",
+        "1 (8 ounce) can crushed pineapple",
+        "1 cup brown sugar",
+        "1 (14 ounce) bottle ketchup",
+        "1/2 cup vodka",
+        "2 tablespoons dried minced onion flakes",
+        "1 teaspoon garlic powder, or to taste",
+        "1/2 teaspoon salt, or to taste",
+        "1/2 teaspoon ground black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Meatballs",
+    "url": "http://allrecipes.com/recipe/47477/bbq-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-miso-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bbq-miso-chicken.json
new file mode 100644
index 000000000..5177dd2e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-miso-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.",
+        "Preheat grill for medium-high heat.",
+        "Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear."
+    ],
+    "ingredients": [
+        "1 cup miso paste",
+        "1 cup beer",
+        "1 cup low sodium soy sauce",
+        "1 cup white sugar",
+        "2 teaspoons sesame oil",
+        "1/8 teaspoon cayenne pepper",
+        "2 1/2 pounds skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Miso Chicken",
+    "url": "http://allrecipes.com/recipe/17938/bbq-miso-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-nachos.json b/serverless-fleets/data/input/inferencing/recipes/bbq-nachos.json
new file mode 100644
index 000000000..ebf6f94f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-nachos.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Arrange the tortilla chips on a microwave-safe platter. Shred the sausage with a cheese grater; scatter evenly over the chips; top with Cheddar cheese. Drizzle the barbeque sauce over the nachos.",
+        "Heat in the microwave until the cheese melts, 15 to 30 seconds."
+    ],
+    "ingredients": [
+        "20 tortilla chips",
+        "1/4 pound smoked beef sausage",
+        "1/2 cup Cheddar cheese",
+        "1/4 cup barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Nachos",
+    "url": "http://allrecipes.com/recipe/151444/bbq-nachos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-ny-strip.json b/serverless-fleets/data/input/inferencing/recipes/bbq-ny-strip.json
new file mode 100644
index 000000000..e980449eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-ny-strip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.",
+        "Preheat grill for high heat.",
+        "Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness."
+    ],
+    "ingredients": [
+        "1/2 cup extra virgin olive oil",
+        "1/2 cup Worcestershire sauce",
+        "1/4 cup minced garlic",
+        "1/4 cup steak seasoning",
+        "1 tablespoon red wine vinegar",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon Italian seasoning",
+        "4 (1/2 pound) New York strip steaks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ NY Strip",
+    "url": "http://allrecipes.com/recipe/86801/bbq-ny-strip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-oatmeal-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/bbq-oatmeal-meatloaf.json
new file mode 100644
index 000000000..960912a7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-oatmeal-meatloaf.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Mix the ground beef, sausage, onion, carrots, onion soup mix, brown sugar, eggs, and barbeque sauce together in a large mixing bowl until thoroughly combined. Stir in enough oats to make the mixture hold together -- you can use up to 2 cups of oats. Divide the mixture in half, and spoon into 2 9x5-inch loaf pans. Place 3 strips of bacon the long way onto each loaf.",
+        "Bake in the preheated oven until the meatloaf is no longer pink in the middle and the juices run clear, about 1 hour."
+    ],
+    "ingredients": [
+        "2 pounds ground beef",
+        "3/4 pound mild sage-flavored breakfast sausage",
+        "1 onion, chopped",
+        "2 carrots, shredded",
+        "5 tablespoons dry onion soup mix",
+        "2 tablespoons brown sugar",
+        "3 eggs",
+        "1 1/2 cups barbeque sauce",
+        "1 cup rolled oats, or more if desired",
+        "6 slices bacon, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Oatmeal Meatloaf",
+    "url": "http://allrecipes.com/recipe/218588/bbq-oatmeal-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-onion-and-smoked-gouda-quesadillas-with-pea-shoot-mini-salad-242488.json b/serverless-fleets/data/input/inferencing/recipes/bbq-onion-and-smoked-gouda-quesadillas-with-pea-shoot-mini-salad-242488.json
new file mode 100644
index 000000000..a937c8d43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-onion-and-smoked-gouda-quesadillas-with-pea-shoot-mini-salad-242488.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 300\u00b0F. Heat 3 tablespoons oil in large nonstick skillet over high heat. Add onions and saut\u00e9 until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.",
+        "Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.",
+        "Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.",
+        "Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas."
+    ],
+    "ingredients": [
+        "6 tablespoons olive oil, divided",
+        "1 pound onions, peeled, halved, thinly sliced",
+        "1/3 cup purchased barbecue sauce",
+        "2 tablespoons water",
+        "8 8-inch-diameter flour tortillas",
+        "8 ounces coarsely grated smoked Gouda cheese (about 2 cups packed)",
+        "1/3 cup chopped fresh cilantro",
+        "2 ounces pea shoots or pea sprouts or 1 small bunch trimmed watercress",
+        "1 teaspoon hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Onion",
+        "Bake",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "High Fiber",
+        "Kentucky Derby",
+        "Back to School",
+        "Dinner",
+        "Lunch",
+        "Gouda",
+        "Summer",
+        "Poker/Game Night",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/bbq-onion-and-smoked-gouda-quesadillas-with-pea-shoot-mini-salad-242488"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-onion-steaks-with-honey-mustard-sauce-235354.json b/serverless-fleets/data/input/inferencing/recipes/bbq-onion-steaks-with-honey-mustard-sauce-235354.json
new file mode 100644
index 000000000..57f8aa070
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-onion-steaks-with-honey-mustard-sauce-235354.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.",
+        "Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "2 tablespoons (1/4 stick) butter, melted",
+        "1/4 cup Dijon mustard",
+        "1/4 cup honey",
+        "1 tablespoon chopped fresh summer savory",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Onion",
+        "Side",
+        "Vegetarian",
+        "Low Cal",
+        "Summer",
+        "Grill/Barbecue",
+        "Honey",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bbq Onion Steaks with Honey-Mustard Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bbq-onion-steaks-with-honey-mustard-sauce-235354"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pie.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pie.json
new file mode 100644
index 000000000..1ae57830a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Crumble the ground beef into a large skillet over medium heat. When it is starting to brown, stir in the onion and season with pepper. Continue to cook and stir until beef is browned and the onion is tender.",
+        "Drain off the grease from the beef, and stir in the baked beans, Worcestershire sauce and 1 cup of barbeque sauce. Transfer to a large casserole dish. In a separate bowl, mix together the baking mix, milk and egg. Pour this mixture evenly over the beef and beans in the dish.",
+        "Bake for 40 to 45 minutes in the preheated oven, until the biscuit toping is golden brown. Spread a small amount of barbeque sauce over the top and sprinkle with Cheddar cheese while hot from the oven."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground beef",
+        "1/4 cup diced onion",
+        "1/4 teaspoon ground black pepper",
+        "2 (15 ounce) cans baked beans with pork",
+        "1 teaspoon Worcestershire sauce",
+        "1 cup barbeque sauce",
+        "1 cup biscuit baking mix",
+        "1/2 cup milk",
+        "1 egg",
+        "1/4 cup shredded Cheddar cheese",
+        "1 tablespoon barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Pie",
+    "url": "http://allrecipes.com/recipe/73034/bbq-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pizza---hawaiian-style.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pizza---hawaiian-style.json
new file mode 100644
index 000000000..5163a0f5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pizza---hawaiian-style.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place pizza crust on a pizza pan or baking sheet. Spread barbeque sauce over crust and top with ham, pineapple, bacon, and green onions. Sprinkle Cheddar cheese over toppings.",
+        "Bake in the preheated oven until cheese is melted and bubbling, 12 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 pizza crust",
+        "1 cup barbeque sauce, warmed",
+        "1 1/2 cups cubed fully cooked ham",
+        "1 cup diced pineapple",
+        "1/2 cup crumbled cooked bacon",
+        "4 green onions, chopped",
+        "1 cup shredded Cheddar cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Pizza - Hawaiian Style",
+    "url": "http://allrecipes.com/recipe/244369/bbq-pizza---hawaiian-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pork-for-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-for-sandwiches.json
new file mode 100644
index 000000000..ffde789c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-for-sandwiches.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.",
+        "Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.",
+        "Bake in the preheated oven for 30 minutes, or until heated through."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can beef broth",
+        "3 pounds boneless pork ribs",
+        "1 (18 ounce) bottle barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Pork for Sandwiches",
+    "url": "http://allrecipes.com/recipe/21174/bbq-pork-for-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pork-pizza.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-pizza.json
new file mode 100644
index 000000000..18b9d448b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-pizza.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.",
+        "Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top.",
+        "Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes."
+    ],
+    "ingredients": [
+        "1 (13.8 ounce) package refrigerated pizza dough",
+        "1 (18 ounce) container barbequed pulled pork",
+        "1/4 red onion, thinly sliced",
+        "1/2 cup dill pickle slices",
+        "2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Pork Pizza",
+    "url": "http://allrecipes.com/recipe/173699/bbq-pork-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pork-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-sandwiches.json
new file mode 100644
index 000000000..7ddb11b0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-sandwiches.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place roast in a 9x13 inch pan, sprinkle with garlic salt, and cover with foil.",
+        "Bake in preheated oven for 3 to 4 hours, or until a meat thermometer inserted reads 145 degrees F (63 degrees C). Preheat an outdoor grill for high heat and lightly oil grate.",
+        "Grill roast for 10 minutes on each side. Return roast to the pan, and shred the meat using two forks. Stir in barbecue sauce, and return to the oven for 20 minutes, or until heated through. Spoon meat onto buns."
+    ],
+    "ingredients": [
+        "6 pounds pork butt roast",
+        "garlic salt to taste",
+        "1 (18 ounce) bottle hickory flavored barbecue sauce",
+        "8 hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Pork Sandwiches",
+    "url": "http://allrecipes.com/recipe/34423/bbq-pork-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pork-stuffed-corn-muffins.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-stuffed-corn-muffins.json
new file mode 100644
index 000000000..d9869dea9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-stuffed-corn-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Line muffin tin with paper baking cups. Spray each cup with cooking spray.",
+        "Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.",
+        "Fill muffin cups halfway with batter.",
+        "Add 1 to 2 tablespoons of pulled pork to each cup.",
+        "Top with remaining batter.",
+        "Use the remaining 1/4 of shredded cheese to top each muffin.",
+        "Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (8.5 ounce) package dry corn muffin mix (such as Jiffy\u00ae)",
+        "1 egg",
+        "1/3 cup milk",
+        "1/4 cup shredded pepperjack cheese",
+        "1 cup pulled pork in barbeque sauce",
+        "1/4 cup shredded pepperjack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Pork-Stuffed Corn Muffins",
+    "url": "http://allrecipes.com/recipe/219636/bbq-pork-stuffed-corn-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pork-tortilla-rollups.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-tortilla-rollups.json
new file mode 100644
index 000000000..37e4a35e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pork-tortilla-rollups.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine pimiento cheese spread, barbecue sauce and paprika in small bowl; mix well.",
+        "Divide cheese mixture between 4 tortillas; evenly spread on each tortilla.",
+        "Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. Place in refrigerator 2 hours or up to 2 days.",
+        "Cut each tortilla into 1/2-inch slices. Serve with a light drizzle of barbecue sauce"
+    ],
+    "ingredients": [
+        "1/2 Smithfield\u00ae Applewood Smoked Bacon Seasoned Pork Loin Filet, cooked and finely diced",
+        "1 (12 ounce) package pimento cheese spread",
+        "3 tablespoons barbecue sauce",
+        "1 teaspoon smoked paprika",
+        "4 (10 inch) flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Pork Tortilla Rollups",
+    "url": "http://allrecipes.com/recipe/245308/bbq-pork-tortilla-rollups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-potato-roast.json b/serverless-fleets/data/input/inferencing/recipes/bbq-potato-roast.json
new file mode 100644
index 000000000..4b7dd90e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-potato-roast.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat grill for high heat.",
+        "Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm.",
+        "Drain potatoes, and pat dry. Coat thoroughly with vegetable oil and seasoned salt.",
+        "Place potatoes on the preheated grill. Cook approximately 20 minutes, turning periodically."
+    ],
+    "ingredients": [
+        "10 potatoes, peeled and halved",
+        "1/2 cup vegetable oil",
+        "2 tablespoons seasoned salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Potato Roast",
+    "url": "http://allrecipes.com/recipe/25477/bbq-potato-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-potatoes-with-green-onions.json b/serverless-fleets/data/input/inferencing/recipes/bbq-potatoes-with-green-onions.json
new file mode 100644
index 000000000..0baf68634
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-potatoes-with-green-onions.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat.",
+        "Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.",
+        "Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.",
+        "Cook on the prepared grill 20 to 30 minutes, until tender."
+    ],
+    "ingredients": [
+        "6 large potatoes, peeled",
+        "4 green onions, finely chopped",
+        "2 tablespoons butter",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Potatoes with Green Onions",
+    "url": "http://allrecipes.com/recipe/38427/bbq-potatoes-with-green-onions/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-pork-pizza.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-pork-pizza.json
new file mode 100644
index 000000000..5c6ceba38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-pork-pizza.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Place the pizza crust onto a baking sheet.",
+        "In a bowl, mix the barbeque sauce with chipotle chili powder; season with salt and black pepper.",
+        "Spread the sauce over the pizza crust.",
+        "Arrange pulled pork, sliced onion, and red bell pepper slices evenly over the pizza.",
+        "Bake in the preheated oven until the toppings are hot and the pizza crust is crisp on the bottom, 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 (14 ounce) package pre-baked pizza crust",
+        "2 tablespoons barbeque sauce, or more as desired",
+        "1 teaspoon chipotle chili powder",
+        "salt and ground black pepper to taste",
+        "1/2 cup prepared pulled pork",
+        "1/8 cup sliced onion",
+        "1/8 cup sliced red bell pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Pulled Pork Pizza",
+    "url": "http://allrecipes.com/recipe/219890/bbq-pulled-pork-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-pork-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-pork-sandwich.json
new file mode 100644
index 000000000..7168762fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-pork-sandwich.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.",
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.",
+        "Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.",
+        "Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.",
+        "Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.",
+        "Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno."
+    ],
+    "ingredients": [
+        "Coleslaw:",
+        "1 (16 ounce) package shredded coleslaw mix",
+        "1/4 cup pickled pepperoncini peppers, chopped",
+        "1/4 cup diced red onion",
+        "1/3 cup mayonnaise",
+        "1/2 lemon, juiced",
+        "1 tablespoon red wine vinegar",
+        "1 tablespoon granulated garlic",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon white sugar",
+        "1 teaspoon salt",
+        "1/2 teaspoon granulated onion",
+        "1/4 teaspoon lemon pepper",
+        "Pulled Pork:",
+        "2 tablespoons kosher salt",
+        "2 tablespoons ground black pepper",
+        "2 tablespoons granulated garlic",
+        "2 tablespoons granulated onion",
+        "2 tablespoons brown sugar",
+        "1 tablespoon cayenne pepper",
+        "1 tablespoon ground nutmeg",
+        "1 tablespoon ground allspice",
+        "1 teaspoon ground cinnamon",
+        "1 (4 pound) pork shoulder roast",
+        "1/4 cup molasses",
+        "Sauce:",
+        "3 cups barbeque sauce",
+        "1 cup strong brewed coffee",
+        "1 tablespoon molasses",
+        "1 tablespoon brown sugar",
+        "1 teaspoon dry mustard",
+        "1 pinch cayenne pepper, or more to taste",
+        "4 Italian-style hoagie buns, split lengthwise and toasted",
+        "1/4 cup onion, chopped (optional)",
+        "1/4 cup jalapeno pepper, seeded and minced (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Pulled Pork Sandwich",
+    "url": "http://allrecipes.com/recipe/231848/bbq-pulled-pork-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-pork-with-carolina-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-pork-with-carolina-sauce.json
new file mode 100644
index 000000000..b845a7ede
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-pork-with-carolina-sauce.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "For the Carolina BBQ sauce:",
+        "Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.",
+        "For the BBQ pulled pork:",
+        "Combine 1 quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.",
+        "Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce."
+    ],
+    "ingredients": [
+        "2 quarts cider vinegar",
+        "2 cups ketchup",
+        "1/2 cup sugar",
+        "1/4 cup molasses",
+        "1/4 cup dry mustard",
+        "1/4 cup soy sauce",
+        "1/4 cup tomato paste",
+        "1/4 cup Worcestershire sauce",
+        "1/8 cup red pepper flakes",
+        "1/8 cup salt",
+        "Pinch freshly ground black pepper",
+        "2 cups soy sauce",
+        "1 1/2 cups salt, plus more for seasoning",
+        "1/2 cup sugar",
+        "1/4 cup honey",
+        "1/4 cup molasses",
+        "2 pork butts, about 6 pounds total weight",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Pulled Pork",
+        "Meat",
+        "Pork",
+        "Tomato",
+        "Vegetable",
+        "Main Dish Recipes",
+        "Lunch"
+    ],
+    "title": "BBQ Pulled Pork with Carolina Sauce",
+    "url": "http://www.foodnetwork.com/recipes/bbq-pulled-pork-with-carolina-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-tuna-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-tuna-sandwich.json
new file mode 100644
index 000000000..effcc9bbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-pulled-tuna-sandwich.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cook and stir onion, garlic, and water in a skillet over medium heat until tender, about 5 minutes. Add tuna, Worcestershire sauce, and steak seasoning; mix briefly to combine. Add the barbeque sauce. Simmer on low heat to allow the flavors to combine, about 5 minutes.",
+        "Spread butter on soft rolls. Heap tuna mixture onto the rolls and serve."
+    ],
+    "ingredients": [
+        "1/2 cup sliced red onion",
+        "3 cloves garlic, diced",
+        "1 tablespoon water, or as needed",
+        "3 (5 ounce) cans tuna, drained",
+        "1 teaspoon Worcestershire sauce",
+        "1 tablespoon steak seasoning",
+        "1 cup barbeque sauce",
+        "1 tablespoon butter",
+        "4 large soft rolls, warmed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ 'Pulled' Tuna Sandwich",
+    "url": "http://allrecipes.com/recipe/223083/bbq-pulled-tuna-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-ribs-on-the-grill.json b/serverless-fleets/data/input/inferencing/recipes/bbq-ribs-on-the-grill.json
new file mode 100644
index 000000000..d7158e248
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-ribs-on-the-grill.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat grill for low heat.",
+        "Cut ribs in half and season with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover pan with a sheet of aluminum foil.",
+        "Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 1/2 to 2 1/2 hours. Add barbeque sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "2 racks ribs, membrane on bone side removed",
+        "1 tablespoon steak seasoning, or to taste",
+        "1 cup water, or more as needed",
+        "1/2 cup barbeque sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Ribs on the Grill",
+    "url": "http://allrecipes.com/recipe/241889/bbq-ribs-on-the-grill/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-roasted-rack-of-lamb.json b/serverless-fleets/data/input/inferencing/recipes/bbq-roasted-rack-of-lamb.json
new file mode 100644
index 000000000..ed068cdf7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-roasted-rack-of-lamb.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir ketchup with Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Divide mixture in half.",
+        "Thread onion slices onto skewers so that they resemble lollipops. Brush half the marinade over lamb and onions. Marinate for 15 minutes. Preheat grill to medium. Set onions and lamb on grill, meaty side down.",
+        "Grill, turning and basting often, for 25 minutes or until medium-rare. Grill onions for the same time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings."
+    ],
+    "ingredients": [
+        "1 cup Heinz Tomato Ketchup",
+        "2 tablespoons Heinz Worcestershire Sauce",
+        "2 tablespoons Heinz\u00ae Apple Cider Vinegar",
+        "3 cloves garlic, minced",
+        "1 tablespoon chopped fresh parsley",
+        "1 tablespoon chopped fresh oregano",
+        "2 teaspoons finely grated lemon zest",
+        "1 teaspoon pepper",
+        "1/2 teaspoon salt",
+        "2 large red onions, sliced thickly",
+        "2 racks lamb"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Roasted Rack of Lamb",
+    "url": "http://allrecipes.com/recipe/217788/bbq-roasted-rack-of-lamb/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-salmon-and-fruit-skewers.json b/serverless-fleets/data/input/inferencing/recipes/bbq-salmon-and-fruit-skewers.json
new file mode 100644
index 000000000..6bfb84b1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-salmon-and-fruit-skewers.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the skewers into a basin of water and allow to soak while you prepare ingredients.",
+        "Slather the salmon on both sides with 1/4 cup of barbecue sauce, and set aside.",
+        "Place mango, red bell pepper, peach, and pineapple chunks into a bowl. In a small bowl, stir 3 tablespoons of barbecue sauce with water, lime juice, olive oil, and honey until well mixed; pour the dressing over the fruit and pepper chunks, and toss to coat.",
+        "Thread skewers with alternating pieces of mango, red bell pepper, peach, and pineapple chunks.",
+        "Grill the skewers on the preheated grill, turning every few minutes, until each side of the skewered fruit is browned, about 10 minutes. Move the fruit skewers to a cool part of the grill, and place the salmon fillet onto the hot grill surface, skin side down. Grill the fish until it shows brown grill marks, the fish is opaque, and the flesh flakes easily, 6 to 8 minutes per side. Serve grilled salmon with fruit skewers."
+    ],
+    "ingredients": [
+        "4 wooden skewers",
+        "1 (1 pound) fillet salmon",
+        "1/4 cup barbecue sauce, or as needed",
+        "1 mango - peeled, seeded, and cut into chunks",
+        "1 red bell pepper, cut into chunks",
+        "1 fresh peach, pitted and cut into chunks",
+        "2 thick slices fresh pineapple, cut into chunks",
+        "3 tablespoons barbecue sauce",
+        "1 tablespoon water",
+        "1 teaspoon lime juice",
+        "1 teaspoon olive oil",
+        "1 teaspoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Salmon and Fruit Skewers",
+    "url": "http://allrecipes.com/recipe/218616/bbq-salmon-and-fruit-skewers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-salmon-in-butter-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bbq-salmon-in-butter-sauce.json
new file mode 100644
index 000000000..d6d590160
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-salmon-in-butter-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat grill for medium heat.",
+        "Melt butter in a saucepan; stir onion, Worcestershire sauce, and paprika into the melted butter.",
+        "Arrange four squares of aluminum foil on a flat work surface. Place a salmon steak in the middle of each piece of foil. Roll edges toward the salmon to make miniature pans and pour about 1/4 of the butter sauce over each steak.",
+        "Carefully set 'pans' onto the hot grill and cook until the fish flakes easily with a fork, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1/3 cup butter",
+        "1/2 small onion, or to taste, diced",
+        "1 teaspoon Worcestershire sauce",
+        "1/4 teaspoon paprika",
+        "4 salmon steaks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Salmon in Butter Sauce",
+    "url": "http://allrecipes.com/recipe/237795/bbq-salmon-in-butter-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-salmon-over-mixed-greens.json b/serverless-fleets/data/input/inferencing/recipes/bbq-salmon-over-mixed-greens.json
new file mode 100644
index 000000000..d0daf4e6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-salmon-over-mixed-greens.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.",
+        "Preheat grill for high heat.",
+        "Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.",
+        "In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.",
+        "Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/615643.jpg",
+    "ingredients": [
+        "2 tablespoons chili powder",
+        "1 tablespoon garlic powder",
+        "1 tablespoon onion powder",
+        "3 tablespoons white sugar",
+        "1 tablespoon salt",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground cumin",
+        "1/4 teaspoon ground white pepper",
+        "1 tablespoon paprika",
+        "6 (6 ounce) fillets salmon",
+        "olive oil",
+        "1 1/2 cups tomato-vegetable juice cocktail",
+        "1 tablespoon balsamic or cider vinegar",
+        "1/2 cup chopped tomatoes",
+        "4 tablespoons olive oil",
+        "1 pound mixed salad greens, rinsed and dried"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Salmon over Mixed Greens",
+    "url": "http://allrecipes.com/recipe/17353/bbq-salmon-over-mixed-greens/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-sauce-for-cheaters.json b/serverless-fleets/data/input/inferencing/recipes/bbq-sauce-for-cheaters.json
new file mode 100644
index 000000000..959b49fc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-sauce-for-cheaters.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, whisk together barbeque sauce, diced tomatoes with green chile peppers and dark molasses. Simmer 30 minutes partially covered, stirring occasionally, until mixture has thickened."
+    ],
+    "ingredients": [
+        "2 (18 ounce) bottles barbeque sauce",
+        "2 (10 ounce) cans diced tomatoes with green chile peppers, drained",
+        "2 1/2 tablespoons dark molasses"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Sauce for Cheaters",
+    "url": "http://allrecipes.com/recipe/25438/bbq-sauce-for-cheaters/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-sauce-for-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bbq-sauce-for-chicken.json
new file mode 100644
index 000000000..1794e2f08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-sauce-for-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired."
+    ],
+    "ingredients": [
+        "3 tablespoons vegetable oil",
+        "2 onions, chopped",
+        "5 cloves garlic, minced",
+        "1 (12 fluid ounce) can frozen orange juice concentrate, thawed",
+        "2 teaspoons mustard powder",
+        "2 cups ketchup",
+        "1 lemon, juiced",
+        "1/2 cup Burgundy wine",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Sauce for Chicken",
+    "url": "http://allrecipes.com/recipe/8903/bbq-sauce-for-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-sauce-to-live-for.json b/serverless-fleets/data/input/inferencing/recipes/bbq-sauce-to-live-for.json
new file mode 100644
index 000000000..02637db0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-sauce-to-live-for.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "In a medium bowl, blend barbeque sauce and duck sauce. Chill in the refrigerator until serving."
+    ],
+    "ingredients": [
+        "1 cup barbeque sauce",
+        "1 cup duck sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Sauce to Live For",
+    "url": "http://allrecipes.com/recipe/25434/bbq-sauce-to-live-for/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bbq-sauce.json
new file mode 100644
index 000000000..cf9bccdc3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use."
+    ],
+    "ingredients": [
+        "1/4 cup cider vinegar",
+        "1/2 cup ketchup",
+        "1/2 cup water",
+        "3 tablespoons white sugar",
+        "1 teaspoon salt",
+        "1 teaspoon chili powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/17731/bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-sauerkraut-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bbq-sauerkraut-casserole.json
new file mode 100644
index 000000000..757e5ee10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-sauerkraut-casserole.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.",
+        "Pour the beef mixture into a 3-quart casserole dish.  Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar.  Bake in the preheated oven until the sauce is bubbly, about 60 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground beef",
+        "1 small onion, chopped",
+        "1 (27 ounce) can sauerkraut, drained",
+        "2 cups tomato juice",
+        "1 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Sauerkraut Casserole",
+    "url": "http://allrecipes.com/recipe/190475/bbq-sauerkraut-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-sausage-and-peppers.json b/serverless-fleets/data/input/inferencing/recipes/bbq-sausage-and-peppers.json
new file mode 100644
index 000000000..9e0d56282
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-sausage-and-peppers.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place sausage, red bell pepper, jalapeno peppers, and red onion in a large bowl. Pour in beer. Cover, and marinate in the refrigerator at least 1 hour.",
+        "Preheat an outdoor grill for high heat, and lightly oil grate.",
+        "Alternately thread sausage, red pepper, jalapenos, and onion onto skewers. Cook on the prepared grill until sausage is evenly brown and vegetables are tender. Melt provolone cheese over the hot ingredients during the last few minutes of cooking."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=989&h=518&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F995510.jpg",
+    "ingredients": [
+        "2 pounds spicy Italian sausage, sliced",
+        "1 large red bell pepper, cut into large chunks",
+        "\u00bc pound jalapeno peppers, cut into large pieces",
+        "1 large red onion, cut into chunks",
+        "1 (12 fluid ounce) can beer",
+        "\u00bd pound sliced provolone cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Sausage and Peppers",
+    "url": "http://allrecipes.com/recipe/41383/bbq-sausage-and-peppers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-shrimp-and-grits.json b/serverless-fleets/data/input/inferencing/recipes/bbq-shrimp-and-grits.json
new file mode 100644
index 000000000..6a9ed80b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-shrimp-and-grits.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the grill to high heat.",
+        "Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.",
+        "Line a hot grill with Reynolds Wrap(R) Heavy Duty Aluminum Foil.",
+        "Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.",
+        "Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.",
+        "Pour the BBQ sauce on top of the shrimp and mix.",
+        "Serve shrimp with the cheesy grits."
+    ],
+    "ingredients": [
+        "4 tablespoons olive oil, divided",
+        "1/2 yellow onion, diced small",
+        "2 cups grits",
+        "6 cups water",
+        "1 cup shredded Cheddar cheese",
+        "2 1/2 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "2 pounds shrimp, peeled and deveined",
+        "1 teaspoon smoked paprika",
+        "2 teaspoons ground cumin",
+        "1/2 cup vinegar-based Carolina-style BBQ sauce",
+        "Reynolds Wrap\u00ae Heavy Duty Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Shrimp and Grits",
+    "url": "http://allrecipes.com/recipe/247439/bbq-shrimp-and-grits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-spice-rub.json b/serverless-fleets/data/input/inferencing/recipes/bbq-spice-rub.json
new file mode 100644
index 000000000..67e8f5fd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-spice-rub.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag."
+    ],
+    "ingredients": [
+        "1/2 cup brown sugar",
+        "1/2 cup paprika",
+        "1 tablespoon ground black pepper",
+        "1 tablespoon salt",
+        "1 tablespoon chili powder",
+        "1 tablespoon garlic powder",
+        "1 tablespoon onion powder",
+        "1 teaspoon cayenne pepper (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Spice Rub",
+    "url": "http://allrecipes.com/recipe/229329/bbq-spice-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-steak-teriyaki.json b/serverless-fleets/data/input/inferencing/recipes/bbq-steak-teriyaki.json
new file mode 100644
index 000000000..2a7807d9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-steak-teriyaki.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper, and garlic.  Place steak in a shallow dish, and pour marinade over meat.  Cover, and refrigerate for at least 2 hours.",
+        "Preheat grill for high heat.",
+        "Lightly oil the grate, and place meat on grill.  Cook for 3 to 5 minutes per side. Test for doneness."
+    ],
+    "ingredients": [
+        "1 1/2 pounds flank steak",
+        "10 fluid ounces teriyaki sauce",
+        "1 teaspoon ground ginger",
+        "1 tablespoon dark sesame oil",
+        "1 tablespoon grated orange zest",
+        "1/4 cup cider vinegar",
+        "1/4 cup water",
+        "1/8 teaspoon cayenne pepper",
+        "2 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Steak Teriyaki",
+    "url": "http://allrecipes.com/recipe/14540/bbq-steak-teriyaki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-steak.json b/serverless-fleets/data/input/inferencing/recipes/bbq-steak.json
new file mode 100644
index 000000000..d78288c25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-steak.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.",
+        "Preheat the grill for high heat.",
+        "Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness."
+    ],
+    "ingredients": [
+        "1 small onion, chopped",
+        "7 cloves garlic",
+        "1/2 cup olive oil",
+        "1/2 cup vinegar",
+        "1/2 cup soy sauce",
+        "2 tablespoons chopped fresh rosemary",
+        "2 tablespoons Dijon-style prepared mustard",
+        "2 teaspoons salt",
+        "1 teaspoon black pepper",
+        "1 (2 pound) tri-tip steak"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Steak",
+    "url": "http://allrecipes.com/recipe/36002/bbq-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-teriyaki-pork-kabobs.json b/serverless-fleets/data/input/inferencing/recipes/bbq-teriyaki-pork-kabobs.json
new file mode 100644
index 000000000..14d0e8bc0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-teriyaki-pork-kabobs.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.",
+        "In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.",
+        "Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.",
+        "Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking."
+    ],
+    "ingredients": [
+        "3 tablespoons soy sauce",
+        "3 tablespoons olive oil",
+        "1 clove garlic, minced",
+        "1/2 teaspoon crushed red pepper flakes",
+        "salt and pepper to taste",
+        "1 pound boneless pork loin, cut into 1 inch cubes",
+        "1 (14.5 ounce) can low-sodium beef broth",
+        "2 tablespoons cornstarch",
+        "2 tablespoons soy sauce",
+        "1 tablespoon brown sugar",
+        "2 cloves garlic, minced",
+        "1/4 teaspoon ground ginger",
+        "3 portobello mushrooms, cut into quarters",
+        "1 large red onion, cut into 12 wedges",
+        "12 cherry tomatoes",
+        "12 bite-size chunks fresh pineapple"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Teriyaki Pork Kabobs",
+    "url": "http://allrecipes.com/recipe/50870/bbq-teriyaki-pork-kabobs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-tuna-fritters.json b/serverless-fleets/data/input/inferencing/recipes/bbq-tuna-fritters.json
new file mode 100644
index 000000000..5076be6a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-tuna-fritters.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.",
+        "Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side."
+    ],
+    "ingredients": [
+        "1 (5 ounce) can light tuna in water, drained",
+        "1 egg",
+        "2/3 cup quick-cooking oats",
+        "3 tablespoons barbeque sauce",
+        "3 tablespoons chopped green onion",
+        "1/2 teaspoon hot pepper sauce, or to taste",
+        "1/2 teaspoon dried savory",
+        "1 pinch salt",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Tuna Fritters",
+    "url": "http://allrecipes.com/recipe/91478/bbq-tuna-fritters/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bbq-turkey.json b/serverless-fleets/data/input/inferencing/recipes/bbq-turkey.json
new file mode 100644
index 000000000..0f7d96bd5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bbq-turkey.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat a gas grill for low heat.",
+        "Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.",
+        "Place the roasting pan on the grill and cover loosely with aluminum foil.  If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.",
+        "Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving."
+    ],
+    "ingredients": [
+        "2 cups butter, divided",
+        "1 (15 pound) whole turkey, neck and giblets removed",
+        "1/4 cup chicken soup base",
+        "3 sweet onions, peeled and cut into wedges",
+        "5 apples, cored and cut into wedges",
+        "2 tablespoons minced garlic, or to taste",
+        "1 (750 milliliter) bottle dry white wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BBQ Turkey",
+    "url": "http://allrecipes.com/recipe/95158/bbq-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bc-cherry-jam.json b/serverless-fleets/data/input/inferencing/recipes/bc-cherry-jam.json
new file mode 100644
index 000000000..5a1a8bebd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bc-cherry-jam.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "3 cups pitted, chopped fresh cherries",
+        "1/2 cup unsweetened apple juice",
+        "2 teaspoons lemon juice",
+        "2 (2 ounce) packages powdered fruit pectin",
+        "3 cups white sugar",
+        "4 half pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BC Cherry Jam",
+    "url": "http://allrecipes.com/recipe/218434/bc-cherry-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bdukes-lima-beans-cabbage-and-smoked.json b/serverless-fleets/data/input/inferencing/recipes/bdukes-lima-beans-cabbage-and-smoked.json
new file mode 100644
index 000000000..78b596e46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bdukes-lima-beans-cabbage-and-smoked.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large pot, combine the lima beans, ham hocks, water, cabbage and butter. Season with salt, pepper and garlic powder. Bring to a boil, then reduce heat to low and set a lid on top but leave a crack for steam. Simmer for 1 1/2 hours. Remove the lid, add the tomatoes and sausage; simmer with the lid on until beans are completely tender, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dried lima beans, soaked overnight",
+        "2 smoked ham hocks",
+        "8 cups water",
+        "5 cups shredded cabbage",
+        "1/2 cup butter",
+        "1 1/2 teaspoons salt",
+        "3/4 teaspoon ground black pepper",
+        "3/4 teaspoon garlic powder",
+        "1 (28 ounce) can diced tomatoes",
+        "1 pound smoked sausage, sliced (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BDukes Lima Beans, Cabbage and Smoked Sausage",
+    "url": "http://allrecipes.com/recipe/162661/bdukes-lima-beans-cabbage-and-smoked/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/be-prepared-five-bean-soup-mix.json b/serverless-fleets/data/input/inferencing/recipes/be-prepared-five-bean-soup-mix.json
new file mode 100644
index 000000000..8d8d8a576
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/be-prepared-five-bean-soup-mix.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.",
+        "To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.",
+        "To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender."
+    ],
+    "ingredients": [
+        "1 1/2 cups dried pinto beans",
+        "1 1/2 cups white kidney beans",
+        "1 cup dry kidney beans",
+        "1 cup dry lima beans",
+        "1 cup dry garbanzo beans",
+        "1/2 cup dried minced onion",
+        "1 tablespoon paprika",
+        "2 teaspoons salt",
+        "1 teaspoon mustard powder",
+        "1/2 teaspoon granulated garlic",
+        "1 tablespoon chicken bouillon powder",
+        "3 cubes beef bouillon",
+        "1 tablespoon dried parsley",
+        "1/4 cup bacon bits",
+        "1/4 cup mixed vegetable flakes",
+        "4 quarts water",
+        "1/4 cup vegetable oil (optional)",
+        "4 (14.5 ounce) cans whole peeled tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Be Prepared Five-Bean Soup Mix",
+    "url": "http://allrecipes.com/recipe/13038/be-prepared-five-bean-soup-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bea-and-bills-bread-and-butter-pickl.json b/serverless-fleets/data/input/inferencing/recipes/bea-and-bills-bread-and-butter-pickl.json
new file mode 100644
index 000000000..76da103aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bea-and-bills-bread-and-butter-pickl.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.",
+        "Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.",
+        "Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft,  5 to 10 minutes.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening."
+    ],
+    "ingredients": [
+        "16 cups thinly sliced cucumbers",
+        "8 white onions, sliced thinly",
+        "1/3 cup pickling salt",
+        "3 cloves garlic, halved",
+        "cracked ice, or as needed",
+        "4 cups white sugar",
+        "3 cups cider vinegar",
+        "2 tablespoons mustard seed",
+        "1 1/2 teaspoons ground turmeric",
+        "1 1/2 teaspoons celery seed",
+        "6 1-quart canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bea and Bill's Bread and Butter Pickles",
+    "url": "http://allrecipes.com/recipe/223591/bea-and-bills-bread-and-butter-pickl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beach-body-fruit-soup.json b/serverless-fleets/data/input/inferencing/recipes/beach-body-fruit-soup.json
new file mode 100644
index 000000000..4dfe4f189
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beach-body-fruit-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine the peach, strawberries, apple, cantaloupe, and honeydew in a blender; blend until only slightly chunky, 20 to 30 seconds. Pour in the cream of coconut, nutmeg, honey, and lime juice; blend until smooth.",
+        "Divide the mixture evenly between 8 bowls. Top each bowl with a few blueberries and serve cold."
+    ],
+    "ingredients": [
+        "1 fresh peach, pitted and chopped",
+        "6 fresh strawberries, hulled",
+        "1 apple, cored and chopped",
+        "1/2 cantaloupe - peeled, seeded, and cubed",
+        "1/2 honeydew melon - peeled, seeded, and cubed",
+        "1/4 cup cream of coconut",
+        "1 teaspoon fresh ground nutmeg",
+        "2 teaspoons honey",
+        "2 tablespoons fresh lime juice",
+        "1 pint fresh blueberries, rinsed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beach Body Fruit Soup",
+    "url": "http://allrecipes.com/recipe/146933/beach-body-fruit-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beach-goers-wraps.json b/serverless-fleets/data/input/inferencing/recipes/beach-goers-wraps.json
new file mode 100644
index 000000000..35b8c747e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beach-goers-wraps.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cut peaches in half, remove seed.  Cut into 1/4-inch slices.  Cut mango half into 1/2-inch slices.  Brush peaches, mango and pineapple slices with oil and grill on each side until tender.  Cool slightly, cut into chunks.  Toss fruit with raspberry vinegar, salt and pepper, to taste.",
+        "Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl.  Add fruit chunks, toss well.  Toss with dressing.",
+        "Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling."
+    ],
+    "ingredients": [
+        "2 peaches",
+        "1/2 mango",
+        "6 slices fresh or canned DOLE\u00ae Pineapple",
+        "Olive oil for brushing",
+        "2 teaspoons raspberry vinegar",
+        "1/4 teaspoon salt",
+        "Ground black pepper, to taste",
+        "1 (13 ounce) package DOLE All Natural Endless Summer\u2122 Kit",
+        "4 (10 inch) wraps or tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beach Goers' Wraps",
+    "url": "http://allrecipes.com/recipe/217298/beach-goers-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beach-hammock.json b/serverless-fleets/data/input/inferencing/recipes/beach-hammock.json
new file mode 100644
index 000000000..7e0a2b899
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beach-hammock.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice; add Chardonnay wine, pineapple juice, orange juice, and cream of coconut. Cover and shake until the outside of shaker has frosted. Strain into a chilled glass."
+    ],
+    "ingredients": [
+        "ice cubes",
+        "1/4 (750 milliliter) bottle Chardonnay wine",
+        "4 fluid ounces pineapple juice",
+        "2 fluid ounces orange juice",
+        "2 fluid ounces cream of coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beach Hammock",
+    "url": "http://allrecipes.com/recipe/254344/beach-hammock/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beach-house-burgers.json b/serverless-fleets/data/input/inferencing/recipes/beach-house-burgers.json
new file mode 100644
index 000000000..c971d84c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beach-house-burgers.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Mix sirloin, chuck, onion, kosher salt, and pepper together in a bowl with your hands. Form meat mixture into eight 3/4-inch patties.",
+        "Stir tomatoes and basil together in a bowl until well-combined.",
+        "Cook patties on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Place a slice of mozzarella cheese onto each burger during the last minute of cooking.",
+        "Place 1 burger on the bottom half of each bun, spoon some tomato mixture onto each burger, and place top bun on top."
+    ],
+    "ingredients": [
+        "1 pound ground sirloin",
+        "1 pound ground chuck",
+        "1/2 cup chopped onion",
+        "kosher salt and freshly ground black pepper to taste",
+        "1 1/2 cups chopped fresh tomatoes",
+        "2 tablespoons chopped fresh basil",
+        "8 slices mozzarella cheese",
+        "8 hamburger buns, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beach House Burgers",
+    "url": "http://allrecipes.com/recipe/240470/beach-house-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beache-ceviche.json b/serverless-fleets/data/input/inferencing/recipes/beache-ceviche.json
new file mode 100644
index 000000000..242ab53c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beache-ceviche.json
@@ -0,0 +1,84 @@
+{
+    "directions": [
+        "For the ceviche: Add 8 cups water to a small stockpot with half of the lime juice and 1 tablespoon salt. Bring to a boil and add the shrimp, then cover with a lid and turn off the heat. Poach the shrimp until just cooked through, about 2 minutes. Drain and cool slightly. Cut each shrimp in half lengthwise.",
+        "In a large mixing bowl add the remaining lime juice, the tomatoes, cilantro, oil, agave, tomatillos, garlic, shallots, avocados and 1 teaspoon salt, and stir together. Fold in the shrimp, then cover with plastic wrap and refrigerate for up to 2 hours.",
+        "For the chips: Set two racks in the middle of the oven and preheat to 375 degrees F. Place the lime zest on a microwave-safe plate and microwave on high heat in 1-minute intervals until completely dried out, stopping to stir after each interval. Reserve for a later use.",
+        "Stack the tortillas and cut into sixths. Divide the cut tortillas between two large baking sheets and spray evenly with the cooking spray. Bake until crispy, about 15 minutes.",
+        "Meanwhile, place the dried lime zest, garlic powder, paprika and salt in a spice grinder and blend to a fine powder.",
+        "Spray the chips once more with the cooking spray then sprinkle all over with the spice powder.",
+        "For the beans and chorizo: Put the black beans and bay leaf in a medium saucepan, and fill with cold water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook, partially covered, until the beans are tender, 30 to 40 minutes. Drain the beans and discard the bay leaf.",
+        "Meanwhile, heat the olive oil in a large saute pan set over medium-high heat and add the chorizo. Cook until just cooked through, about 5 minutes. Use a slotted spoon to transfer the chorizo to a bowl. To the pan, add the onions, red bell peppers, yellow bell peppers and 1 teaspoon salt, and cook until lightly browned, 6 to 8 minutes. Add the garlic and cook until soft, about 2 minutes. Stir in the cumin, ancho powder and chipotle powder, and cook until the spices are lightly toasted, about 2 minutes. Stir in the chorizo, beans and stock. Bring to a boil, then reduce to a simmer. Cook until the stock reduces by half and the mixture thickens, 6 to 8 minutes. Season with more salt if needed.",
+        "For the cheese sauce: Heat the oil in a large saucepan set over medium heat. Add the garlic and onions, and saute until tender, 5 to 7 minutes. Stir in the stock, cauliflower, squash and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and cook, covered, until the vegetables are tender, about 20 minutes, stirring occasionally.",
+        "Place the mixture in a blender and carefully blend until completely smooth. Transfer the sauce back to the saucepan and set over low heat. Add the Cheddar, Monterey Jack, Oaxaca and chiles, and stir until the cheese melts. Taste the sauce and add more salt if needed.",
+        "For the chile and cilantro sauce: Preheat a grill pan to medium-high heat. Grill the garlic, Anaheim chiles and poblanos on all sides until deeply charred, about 15 minutes. Remove the skins from the garlic, and set aside. Place the peppers in a bowl and cover with plastic wrap. Steam the peppers for at least 5 minutes, then peel the skin away from the flesh of the peppers. Halve the peppers and remove the seeds.",
+        "In the pitcher of a blender, add the peppers, garlic, cilantro, sour cream, yogurt, scallions, agave, salt, lime juice and zest. Blend until smooth.",
+        "For the nachos: Divide the chips between 8 small plates or bowls, and then top with 1/4 cup of the black bean and chorizo mixture, 1/4 cup of the cheese sauce, 1/3 cup of the shrimp ceviche and a drizzle of the creamy chile and cilantro sauce (about 1 tablespoon). Top each with 1 tablespoon of the queso fresco, a sprinkle of the cilantro leaves and several jalapenos to serve."
+    ],
+    "ingredients": [
+        "Juice of 4 limes",
+        "Kosher salt",
+        "1 pound jumbo (21/25) shrimp, peeled and deveined",
+        "3 cups heirloom cherry tomatoes, quartered",
+        "1/2 cup fresh cilantro leaves and soft stems, roughly chopped",
+        "2 tablespoons extra-virgin olive oil",
+        "1 1/2 teaspoons light agave",
+        "3 medium tomatillos, husks removed and chopped (about 1 1/2 cups)",
+        "2 cloves garlic, grated",
+        "2 small shallots, finely chopped (about 1/4 cup)",
+        "1 avocado, peeled and diced (about 1 cup)",
+        "Zest of 4 limes (about 4 tablespoons)",
+        "Eighteen 6-inch corn tortillas",
+        "Extra-virgin olive oil cooking spray",
+        "1 1/2 teaspoons garlic powder",
+        "1 teaspoon smoked paprika",
+        "1 teaspoon kosher salt",
+        "1 cup dried black beans, soaked overnight in cold water and drained",
+        "1 bay leaf",
+        "1 tablespoon extra-virgin olive oil",
+        "12 ounces fresh pork chorizo",
+        "1 large yellow onion, chopped (about 1 1/2 cups)",
+        "1 medium red bell pepper, chopped (about 1 cup)",
+        "1 medium yellow bell pepper, chopped (about 1 cup)",
+        "Kosher salt",
+        "4 cloves garlic, minced",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon ancho chile powder",
+        "1/2 teaspoon chipotle chile powder",
+        "2 cups low-sodium chicken stock",
+        "1 tablespoon extra-virgin olive oil",
+        "4 cloves garlic, sliced",
+        "1 large yellow onion, coarsely chopped (about 1 1/2 cups)",
+        "2 cups low-sodium chicken stock or vegetable stock",
+        "1/2 medium head cauliflower, cut in to large chunks, (about 1 pound or 3 cups)",
+        "1/4 small kabocha squash, peeled and cut in to 1-inch chunks (about 1 pound or 2 1/2 cups)",
+        "Kosher salt",
+        "6 ounces sharp Cheddar, shredded (about 3 cups)",
+        "6 ounces Monterey Jack cheese, shredded (about 3 cups)",
+        "2 ounces Oaxaca cheese",
+        "Two 4-ounce cans chopped green chiles, finely chopped",
+        "4 cloves garlic, in the skin",
+        "1 Anaheim chile",
+        "1 poblano chile",
+        "1/2 cup lightly packed fresh cilantro leaves and soft stems",
+        "1/3 cup reduced-fat sour cream",
+        "1/3 cup 0-percent Greek yogurt",
+        "1/4 cup sliced scallions",
+        "1 teaspoon light agave",
+        "1/2 teaspoon kosher salt",
+        "Zest and juice of 2 limes",
+        "1/2 cup crumbled queso fresco cheese",
+        "1/2 cup fresh cilantro leaves",
+        "1/2 cup sliced pickled jalape\u00f1os"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Cheese",
+        "Shellfish Recipes",
+        "Shrimp",
+        "Appetizer"
+    ],
+    "title": "Beache Ceviche",
+    "url": "http://www.foodnetwork.com/recipes/beache-ceviche"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beachside-daiquiri.json b/serverless-fleets/data/input/inferencing/recipes/beachside-daiquiri.json
new file mode 100644
index 000000000..a4b18d21b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beachside-daiquiri.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine Barbados rum, lime juice, orgeat syrup, and ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into a coupe glass. Garnish with lime and fresh mint."
+    ],
+    "ingredients": [
+        "2 fluid ounces fresh pineapple-infused gold Barbados rum",
+        "1 fluid ounce lime juice",
+        "1/2 fluid ounce orgeat syrup",
+        "ice cubes",
+        "1/2 lime slice",
+        "1 sprig fresh mint"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beachside Daiquiri",
+    "url": "http://allrecipes.com/recipe/246982/beachside-daiquiri/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beacon-hill-cookies.json b/serverless-fleets/data/input/inferencing/recipes/beacon-hill-cookies.json
new file mode 100644
index 000000000..38a15936e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beacon-hill-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt chocolate over hot, not boiling water. (Or 30 seconds on High in microwave, stir then another 30 seconds.)",
+        "Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well, then beat until stiff peaks form.",
+        "Beat in vanilla and vinegar.  Fold in melted chocolate and nuts.",
+        "Drop by teaspoonfuls on well greased cookie sheet.  Bake at 350 degrees F (180 degrees C)  for 10+ minutes.  Remove from pan *immediately*.  Decorate with nuts if desired."
+    ],
+    "ingredients": [
+        "1 cup semisweet chocolate chips",
+        "2 egg whites",
+        "1 pinch salt",
+        "1/2 cup white sugar",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon distilled white vinegar",
+        "3/4 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beacon Hill Cookies",
+    "url": "http://allrecipes.com/recipe/9944/beacon-hill-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beakers-vegetable-barley-soup.json b/serverless-fleets/data/input/inferencing/recipes/beakers-vegetable-barley-soup.json
new file mode 100644
index 000000000..2a07314db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beakers-vegetable-barley-soup.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving."
+    ],
+    "ingredients": [
+        "2 quarts vegetable broth",
+        "1 cup uncooked barley",
+        "2 large carrots, chopped",
+        "2 stalks celery, chopped",
+        "1 (14.5 ounce) can diced tomatoes with juice",
+        "1 zucchini, chopped",
+        "1 (15 ounce) can garbanzo beans, drained",
+        "1 onion, chopped",
+        "3 bay leaves",
+        "1 teaspoon garlic powder",
+        "1 teaspoon white sugar",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon dried parsley",
+        "1 teaspoon curry powder",
+        "1 teaspoon paprika",
+        "1 teaspoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beaker's Vegetable Barley Soup",
+    "url": "http://allrecipes.com/recipe/78052/beakers-vegetable-barley-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-bacon-salad.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-bacon-salad.json
new file mode 100644
index 000000000..63df4db71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-bacon-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.",
+        "In a small bowl, whisk together the vinegar, mayonnaise, and sugar.",
+        "In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "10 slices bacon",
+        "2 tablespoons vinegar",
+        "1/2 cup mayonnaise",
+        "2 tablespoons white sugar",
+        "1 (15.25 ounce) can kidney beans, drained and rinsed",
+        "1 1/2 cups shredded cabbage",
+        "1/2 cup diced celery",
+        "2 tablespoons chopped fresh parsley",
+        "1/3 cup finely chopped onion",
+        "1 teaspoon salt",
+        "1 dash ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Bacon Salad",
+    "url": "http://allrecipes.com/recipe/73488/bean-and-bacon-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-bacon-soup.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-bacon-soup.json
new file mode 100644
index 000000000..7020195da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-bacon-soup.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.",
+        "Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can ranch-style beans",
+        "1 (8 ounce) can tomato sauce",
+        "2 cups chicken broth",
+        "1/4 cup chopped onion",
+        "6 thick slices bacon, cooked and cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Bacon Soup",
+    "url": "http://allrecipes.com/recipe/15813/bean-and-bacon-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-beef-shaloupias.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-beef-shaloupias.json
new file mode 100644
index 000000000..9e723ba2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-beef-shaloupias.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on Low setting for 8 hours.",
+        "In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside.",
+        "Assemble as follows: Top each tortilla with beef mixture, cheese and a ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve."
+    ],
+    "ingredients": [
+        "1 pound pinto beans, boiled according to package directions",
+        "2 cubes beef bouillon",
+        "water to cover",
+        "1 1/2 pounds ground beef",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/2 onion, diced",
+        "10 (6 inch) corn tortillas",
+        "3 cups shredded Mexican-style cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Beef Shaloupias",
+    "url": "http://allrecipes.com/recipe/25141/bean-and-beef-shaloupias/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-butternut-squash-soup.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-butternut-squash-soup.json
new file mode 100644
index 000000000..23801e51d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-butternut-squash-soup.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.",
+        "Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.",
+        "Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.",
+        "Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.",
+        "Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4932009.jpg",
+    "ingredients": [
+        "1 pound dried Great Northern beans",
+        "2 tablespoons vegetable oil",
+        "1 onion, chopped",
+        "3 cloves garlic, minced",
+        "3 large bay leaves",
+        "2 quarts water",
+        "2 cubes chicken bouillon",
+        "2 pounds butternut squash - peeled, seeded, and cut into chunks",
+        "2 cups chopped carrots",
+        "2 stalks celery, chopped",
+        "2 1/2 teaspoons salt",
+        "3/4 teaspoon ground black pepper",
+        "3/4 teaspoon ground white pepper",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon allspice",
+        "1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Butternut Squash Soup",
+    "url": "http://allrecipes.com/recipe/234637/bean-and-butternut-squash-soup/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-cheese-tamales-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-cheese-tamales-recipe.json
new file mode 100644
index 000000000..a711eb728
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-cheese-tamales-recipe.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Put the oil into a small skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Remove half and reserve it for the tamale dough.",
+        "To the pan with the remaining onions add the beans, hot sauce, chili powder and season with salt and pepper, to taste. Stir to combine and cook until heated through, about 5 minutes. Set aside to cool slightly. (Reserve 1 cup for the Round 2 Recipe, Bean and Cheese Chalupas.)",
+        "In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder. Cut the butter into the cornmeal using a fork or a pastry blender. Add the broth, a little at a time, until the dough comes together. Mix in the reserved cooked onions and garlic",
+        "Cut parchment paper into 8 (8 by 8-inch) squares. Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle. Put a heaping tablespoon of the beans on top with a tablespoon of cheese. Bring the 2 corners of the paper at the ends of the rectangle up to encase the beans and cheese with the tamale dough. Fold the corners together a couple of times. Fold the other sides over to cover the seam and turn right side up. Continue this process with the remaining dough and filling.",
+        "Put a steamer basket into a large pot and add enough water to come just below the basket. Cover the pot and put it over medium-low heat to bring the water to a simmer. Put the tamales in the steamer basket. Cover and steam the tamales until the dough is cooked through, about 1 hour, Check after 30 minutes, you may need to add more water to the pot. Remove the tamales from paper wrapping and serve warm."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "1/2 medium onion, chopped",
+        "1 tablespoon chopped garlic",
+        "2 (15-ounce) cans black beans, drained and rinsed",
+        "1 tablespoon hot sauce",
+        "1 teaspoon chili powder",
+        "Salt and freshly ground black pepper",
+        "2 cups cornmeal",
+        "1 teaspoon baking powder",
+        "1/2 stick cold unsalted butter, cut into cubes",
+        "1 cup chicken broth",
+        "1/2 cup grated Monterey jack cheese"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cheese",
+        "Beans and Legumes",
+        "Cornmeal",
+        "Grain Recipes"
+    ],
+    "title": "Bean and Cheese Tamales",
+    "url": "http://www.foodnetwork.com/recipes/sandra-lee/bean-and-cheese-tamales-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-honey-burrito-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-honey-burrito-casserole.json
new file mode 100644
index 000000000..f977d4b3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-honey-burrito-casserole.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.",
+        "Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.",
+        "Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.",
+        "Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.",
+        "Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1966&h=1029&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F741734.jpg",
+    "ingredients": [
+        "1\u2009\u00bd cups cooked yellow rice",
+        "1 serving cooking spray",
+        "8 (8 inch) flour tortillas",
+        "\u00bc cup prepared yellow mustard",
+        "\u00bc cup sour cream",
+        "\u2153 cup honey",
+        "\u00bd cup diced red bell pepper",
+        "\u00bd cup diced green bell pepper",
+        "1 (15 ounce) can garbanzo beans, drained",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 cup corn kernels",
+        "2 cups shredded cooked chicken",
+        "\u00bd cup shredded mozzarella cheese",
+        "\u00bd cup shredded Cheddar cheese",
+        "1\u2009\u00bd teaspoons ground cumin",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Honey Burrito Casserole",
+    "url": "http://allrecipes.com/recipe/203299/bean-and-honey-burrito-casserole/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-kale-ragu.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-kale-ragu.json
new file mode 100644
index 000000000..5cc0c633b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-kale-ragu.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat the olive oil in a large deep skillet over medium-high heat. Add the onions  and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.",
+        "Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "1 pound kale, stems removed and leaves coarsely chopped",
+        "1 (14 ounce) can diced tomatoes with green chile peppers",
+        "2 cloves garlic, minced",
+        "1 1/2 cups water",
+        "2 bay leaves",
+        "1/4 teaspoon ground cumin",
+        "1 teaspoon onion powder",
+        "2 (15 ounce) cans canned cannellini beans, drained and rinsed",
+        "1 tablespoon chopped fresh oregano",
+        "1 teaspoon chopped fresh basil",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Kale Ragu",
+    "url": "http://allrecipes.com/recipe/143276/bean-and-kale-ragu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-meat-soup.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-meat-soup.json
new file mode 100644
index 000000000..16fd5caf6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-meat-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.",
+        "Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.",
+        "Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1/2 pound bacon, chopped",
+        "1/2 pound sliced deli turkey meat, torn into pieces",
+        "1 onion, sliced",
+        "1 (14.25 ounce) can tomato puree",
+        "1 tablespoon brown sugar",
+        "1 teaspoon prepared mustard",
+        "1 pinch salt",
+        "1 pinch ground black pepper",
+        "1 (15 ounce) can kidney beans, drained and rinsed",
+        "1 (15 ounce) can cannellini beans, drained and rinsed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Meat Soup",
+    "url": "http://allrecipes.com/recipe/70748/bean-and-meat-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-pasta-soup.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-pasta-soup.json
new file mode 100644
index 000000000..9d2c60c61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-pasta-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In 4 quart stock pot, cook sausage until lightly browned.  Add onion powder, garlic, and onion, and cook until tender.",
+        "Stir in minestrone soup, water, great northern beans (undrained), kidney beans (undrained), thyme, basil and pepper.",
+        "Bring to a boil and then reduce to low, cover, and simmer for 15 minutes.",
+        "Stir in pasta and cook another 15 minutes and then serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3264&h=1709&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1037118.jpg",
+    "ingredients": [
+        "8 ounces pork sausage",
+        "1 teaspoon onion powder",
+        "2 cloves garlic, minced",
+        "1  onion, finely diced",
+        "1 (10.75 ounce) can condensed minestrone soup",
+        "2\u2009\u00bd cups water",
+        "1 (14.5 ounce) can great Northern beans, undrained",
+        "1 (15 ounce) can kidney beans",
+        "\u00bd teaspoon dried thyme",
+        "\u00bd teaspoon dried basil",
+        "\u00bc teaspoon ground black pepper",
+        "1 cup uncooked spinach pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Pasta Soup",
+    "url": "http://allrecipes.com/recipe/13280/bean-and-pasta-soup/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-sausage-soup.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-sausage-soup.json
new file mode 100644
index 000000000..758a0cc29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-sausage-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Pick through and rinse beans.  Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.",
+        "Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables.  Cover, and cook on low for 7 to 8 hours.",
+        "In a skillet, cook the sausage over medium heat until done.  Slice links into 1/2 inch pieces.  Add meat to slow cooker, and cook soup another 30 to 60 minutes."
+    ],
+    "ingredients": [
+        "12 ounces dry mixed beans",
+        "1 1/2 pounds Italian turkey sausage links",
+        "1 (29 ounce) can diced tomatoes",
+        "2 (14 ounce) cans chicken broth",
+        "1 cup white wine",
+        "1 red bell pepper, chopped",
+        "1 onion, chopped",
+        "2 stalks celery, chopped",
+        "2 large carrots, chopped",
+        "2 cups frozen green peas, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Sausage Soup",
+    "url": "http://allrecipes.com/recipe/13034/bean-and-sausage-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-sunflower-hummus.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-sunflower-hummus.json
new file mode 100644
index 000000000..4e30a3783
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-sunflower-hummus.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend pinto beans, sunflower seeds, chives, lemon juice, pink salt, and cayenne pepper together in a blender until smooth; add water as needed for creamier consistency."
+    ],
+    "ingredients": [
+        "1 cup cooked pinto beans",
+        "1 cup raw sunflower seeds",
+        "1/2 cup chives",
+        "1/4 cup fresh lemon juice",
+        "1/2 teaspoon Himalayan pink salt",
+        "1/2 teaspoon cayenne pepper",
+        "water as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Sunflower Hummus",
+    "url": "http://allrecipes.com/recipe/245423/bean-and-sunflower-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-and-tomato-stew-with-sage.json b/serverless-fleets/data/input/inferencing/recipes/bean-and-tomato-stew-with-sage.json
new file mode 100644
index 000000000..c60bd274d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-and-tomato-stew-with-sage.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.",
+        "Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2797.jpg",
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "4 cloves garlic, quartered",
+        "1/4 cup white wine",
+        "1 (14.5 ounce) can diced tomatoes in juice",
+        "2 tablespoons water",
+        "1/4 teaspoon ground black pepper",
+        "1 1/2 teaspoons ground sage",
+        "1/2 teaspoon dried thyme",
+        "1 bay leaf",
+        "1 (16 ounce) can cannellini beans",
+        "salt and pepper (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean and Tomato Stew with Sage",
+    "url": "http://allrecipes.com/recipe/77902/bean-and-tomato-stew-with-sage/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-bacon-and-pepper-soup.json b/serverless-fleets/data/input/inferencing/recipes/bean-bacon-and-pepper-soup.json
new file mode 100644
index 000000000..1f76b7e85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-bacon-and-pepper-soup.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.",
+        "Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)",
+        "Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.",
+        "In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "3 onions, chopped",
+        "2 carrots, chopped",
+        "1 red bell pepper, chopped",
+        "2 stalks celery, chopped",
+        "4 cloves garlic, minced",
+        "1 teaspoon white sugar",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon ground cayenne pepper",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder",
+        "1 bay leaf",
+        "1 teaspoon dried thyme",
+        "1 tablespoon Worcestershire sauce",
+        "4 cups chicken broth",
+        "2 (15 ounce) cans cannellini beans, with liquid",
+        "1/2 cup chopped parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean, Bacon and Pepper Soup",
+    "url": "http://allrecipes.com/recipe/15348/bean-bacon-and-pepper-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-bake.json b/serverless-fleets/data/input/inferencing/recipes/bean-bake.json
new file mode 100644
index 000000000..b1dc421ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-bake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Cook and stir ground beef chuck and onion in a large skillet over medium high heat until meat is crumbly and cooked through, 5 to 10 minutes. Drain fat.",
+        "Stir lima beans, tomato soup, and brown sugar into beef mixture and mix well. Pour mixture into a baking dish and top with bacon strips.",
+        "Bake in preheated oven until bacon is crisp, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef chuck",
+        "1 small onion, minced (optional)",
+        "1 (16 ounce) can lima beans, drained",
+        "1 (10.75 ounce) can  tomato soup",
+        "1/4 cup brown sugar, or to taste",
+        "3 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Bake",
+    "url": "http://allrecipes.com/recipe/234320/bean-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-bello-burger-351391.json b/serverless-fleets/data/input/inferencing/recipes/bean-bello-burger-351391.json
new file mode 100644
index 000000000..e86415bec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-bello-burger-351391.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion and bell pepper. Cook, stirring occasionally, until pepper begins to soften, 4 to 5 minutes. Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more. Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side. Place on buns; top with barbecue sauce, lettuce and tomato."
+    ],
+    "ingredients": [
+        "4 tablespoons canola oil",
+        "2 medium portobellos, diced",
+        "1/2 red onion, diced",
+        "1/2 green bell pepper, cored, seeded and diced",
+        "1 can (15 ounce) black beans, drained and rinsed",
+        "1/4 teaspoon paprika",
+        "1/4 teaspoon garlic powder",
+        "1/8 teaspoon freshly ground black pepper",
+        "2 egg whites",
+        "1 tablespoon honey mustard",
+        "1 tablespoon Worcestershire sauce",
+        "6 tablespoons dried breadcrumbs",
+        "4 whole-wheat buns",
+        "1/2 cup barbecue sauce",
+        "4 lettuce leaves",
+        "4 tomato slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Egg",
+        "Mushroom",
+        "Kid-Friendly",
+        "Lunch",
+        "Bell Pepper",
+        "Healthy",
+        "Self",
+        "New York"
+    ],
+    "title": "Bean & 'Bello Burger",
+    "url": "http://www.epicurious.com/recipes/food/views/bean-bello-burger-351391"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-burgers.json b/serverless-fleets/data/input/inferencing/recipes/bean-burgers.json
new file mode 100644
index 000000000..8e8fa2755
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-burgers.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place the soaked beans in a large pot, and add enough water to cover. Bring to a boil, and cook for about 1 1/2 hours, until tender. Pour into a colander and let stand for a while so they drain very well.",
+        "Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions, and fry until nicely browned, stirring constantly. Remove from heat and set aside. Meanwhile, mix together the eggs and seasoned stuffing mix, and let stand 10 minutes to soften.",
+        "Use a food processor to puree the beans in batches, and transfer to a mixing bowl. Puree the onions, and then the stuffing mixture, and stir them into the beans. Season with garlic powder, Worcestershire sauce, hot pepper sauce, salt and pepper. Mix until well blended. Stir in whole wheat flour a little at a time until the mixture is stiff enough to form patties.",
+        "Spread the cornmeal out on a small plate. Grab a handful of the bean mixture, and pack lightly into a ball. Press into the cornmeal to form a pattie. Gently turn the pattie over, and coat the other side. Repeat with remaining bean mixture.",
+        "Heat 1/2 cup of oil in a large heavy skillet over medium heat. Fry patties until browned on both sides. Remove to paper towels to drain. Serve in pitas, or on hamburger buns."
+    ],
+    "ingredients": [
+        "1 pound dried great Northern beans, soaked overnight",
+        "2 large onions, chopped",
+        "2 tablespoons vegetable oil",
+        "1 teaspoon garlic powder",
+        "1 tablespoon vegetarian Worcestershire sauce",
+        "1/2 teaspoon liquid smoke flavoring",
+        "1/2 teaspoon pepper sauce (such as Frank's Red Hot\u00ae)",
+        "2 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 (16 ounce) package herb seasoned stuffing mix",
+        "6 eggs",
+        "3/4 cup whole wheat flour, or as needed",
+        "3/4 cup cornmeal",
+        "1/2 cup vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Burgers",
+    "url": "http://allrecipes.com/recipe/69842/bean-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-burrito-casserole-13572.json b/serverless-fleets/data/input/inferencing/recipes/bean-burrito-casserole-13572.json
new file mode 100644
index 000000000..942fa1fa3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-burrito-casserole-13572.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.",
+        "Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350\u00b0F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa."
+    ],
+    "ingredients": [
+        "1 onion, chopped fine",
+        "4 garlic cloves, minced",
+        "3 tablespoons olive oil",
+        "two 1-pound cans black, pinto, or pink beans, rinsed and drained",
+        "1 cup tomato sauce",
+        "2 teaspoons ground cumin",
+        "4 fresh or pickled jalape\u00f1o chilies if desired, seeded and chopped (wear rubber gloves)",
+        "1/4 cup chopped fresh coriander if desired",
+        "twelve 7- to 8-inch flour tortillas warmed",
+        "1 1/2 cups grated Monterey Jack (about 6 ounces)",
+        "guacamole and tomato salsa as accompaniments"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Cheese",
+        "Tomato",
+        "Bake",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Winter",
+        "Healthy",
+        "Cilantro",
+        "Tortillas",
+        "Monterey Jack",
+        "Gourmet"
+    ],
+    "title": "Bean Burrito Casserole",
+    "url": "http://www.epicurious.com/recipes/food/views/bean-burrito-casserole-13572"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-burrito-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bean-burrito-casserole.json
new file mode 100644
index 000000000..b1b4d9737
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-burrito-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.",
+        "Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa."
+    ],
+    "ingredients": [
+        "6 frozen bean and cheese burritos",
+        "1 (10.5 ounce) can condensed cream of chicken or cream of mushroom soup",
+        "1/2 cup sour cream",
+        "1 (4 ounce) can diced green chile peppers, drained",
+        "1 cup shredded Cheddar cheese",
+        "1 medium tomato, chopped (optional)",
+        "1 avocados - peeled, pitted and sliced (optional)",
+        "1 (2.25 ounce) can sliced black olives, drained (optional)",
+        "1/2 cup salsa (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Burrito Casserole",
+    "url": "http://allrecipes.com/recipe/93016/bean-burrito-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bean-casserole.json
new file mode 100644
index 000000000..bba02f424
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-casserole.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (230 degrees C).",
+        "Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.",
+        "Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.",
+        "Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.",
+        "Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 large onion, sliced",
+        "1 medium carrot, sliced",
+        "2 cloves garlic, finely chopped",
+        "1 teaspoon white sugar",
+        "1 red bell pepper, seeded and chopped",
+        "6 fresh mushrooms, sliced",
+        "1 tablespoon all-purpose flour",
+        "1/2 cup water",
+        "1 tablespoon tomato paste",
+        "1/2 teaspoon dried basil",
+        "1/4 teaspoon dried thyme",
+        "1 (14.5 ounce) can red kidney beans, drained",
+        "1/2 teaspoon salt",
+        "ground black pepper to taste",
+        "1/2 (1 pound) loaf French bread, cut into 1/2 inch thick slices",
+        "1 tablespoon olive oil",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Casserole",
+    "url": "http://allrecipes.com/recipe/49287/bean-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-pasta-soup.json b/serverless-fleets/data/input/inferencing/recipes/bean-pasta-soup.json
new file mode 100644
index 000000000..dcc85090d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-pasta-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.",
+        "Cook onion and garlic in oil over medium-high heat until translucent. Stir in  tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.",
+        "Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1/2 pound ground beef",
+        "1 large onion, chopped",
+        "1 clove garlic, minced",
+        "1 envelope dry vegetable soup mix",
+        "1 cup water",
+        "1 (28 ounce) can diced tomatoes",
+        "1 (14.5 ounce) can red kidney beans, drained",
+        "1/4 cup uncooked star-shaped pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean & Pasta Soup",
+    "url": "http://allrecipes.com/recipe/47413/bean-pasta-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-potato-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/bean-potato-enchiladas.json
new file mode 100644
index 000000000..f37af8a15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-potato-enchiladas.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.",
+        "Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.",
+        "Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.",
+        "Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle  Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly."
+    ],
+    "ingredients": [
+        "2 medium baking potatoes, peeled and cubed",
+        "2 tablespoons olive oil",
+        "3 tablespoons milk",
+        "1 (15 ounce) can pinto beans, rinsed and drained",
+        "1 medium onion, chopped",
+        "1 (1.25 ounce) package taco seasoning mix",
+        "24 (6 inch) corn tortillas",
+        "8 ounces thinly sliced Monterey Jack cheese",
+        "1 (10 ounce) can enchilada sauce",
+        "1/4 cup salsa",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Potato Enchiladas",
+    "url": "http://allrecipes.com/recipe/64302/bean-potato-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/bean-quesadillas.json
new file mode 100644
index 000000000..c8ff78ad7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-quesadillas.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.",
+        "Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.",
+        "Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 onion, finely diced",
+        "2 cloves garlic, minced",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 green bell pepper, chopped",
+        "2 tomatoes, chopped",
+        "1/2 (10 ounce) package frozen corn",
+        "12 (12 inch) flour tortillas",
+        "1 cup shredded Cheddar cheese",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Quesadillas",
+    "url": "http://allrecipes.com/recipe/14144/bean-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-rarebit.json b/serverless-fleets/data/input/inferencing/recipes/bean-rarebit.json
new file mode 100644
index 000000000..207e1faac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-rarebit.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium heat. Cook and stir onion until soft, about 5 minutes.",
+        "Stir flour and salt into onion until flour forms a paste, 1 to 2 minutes.",
+        "Gradually whisk milk and Dijon mustard into onion mixture and bring to a simmer, whisking constantly until the sauce thickens, 5 to 7 minutes.",
+        "Stir Cheddar cheese and white beans into sauce until cheese melts into sauce, 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1/4 cup chopped onion",
+        "1/4 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "2 cups milk",
+        "1 teaspoon Dijon mustard",
+        "2 cups shredded Cheddar cheese",
+        "1 (15.5 ounce) can white beans, drained and rinsed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Rarebit",
+    "url": "http://allrecipes.com/recipe/220612/bean-rarebit/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-salad-with-lemon-and-herbs-51236510.json b/serverless-fleets/data/input/inferencing/recipes/bean-salad-with-lemon-and-herbs-51236510.json
new file mode 100644
index 000000000..cc6eb363d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-salad-with-lemon-and-herbs-51236510.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Toss 2 cups fresh cooked shell beans (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas, rinsed, 6 ounces green beans (trimmed, cut into 1\" pieces), 1/4 cup fresh parsley leaves with tender stems, 1/4 cup olive oil, 3 tablespoons chopped fresh chives, 2 tablespoons chopped capers, 1 tablespoon finely grated lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes in a large bowl; season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 cups fresh cooked shell beans (such as cannellini or cranberry)",
+        "1 14-ounce can cannellini beans or chickpeas",
+        "6 ounces green beans (trimmed, cut into 1\" pieces)",
+        "1/4 cup fresh parsley leaves with tender stems",
+        "1/4 cup olive oil",
+        "3 tablespoons chopped fresh chives",
+        "2 tablespoons chopped capers",
+        "1 tablespoon finely grated lemon zest",
+        "2 tablespoons lemon juice",
+        "1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes",
+        "Salt",
+        "Pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Vegetarian",
+        "High Fiber",
+        "Green Bean",
+        "Legume",
+        "Spring",
+        "Summer",
+        "Healthy",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bean Salad with Lemon and Herbs",
+    "url": "http://www.epicurious.com/recipes/food/views/bean-salad-with-lemon-and-herbs-51236510"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/bean-salad.json
new file mode 100644
index 000000000..e1c6d0f02
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Pour beans into a colander, and rinse under running water.",
+        "In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill."
+    ],
+    "ingredients": [
+        "1 (14.5 ounce) can black beans",
+        "1 (14.5 ounce) can dark red kidney beans",
+        "1 (15 ounce) can garbanzo beans",
+        "1 (14.5 ounce) can pinto beans",
+        "1 (10 ounce) package frozen corn kernels, thawed",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon cumin",
+        "2 tablespoons chili powder",
+        "1 teaspoon lime juice",
+        "1 (8 ounce) jar chunky salsa",
+        "1 pinch dried parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Salad",
+    "url": "http://allrecipes.com/recipe/35393/bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-soup-with-kale.json b/serverless-fleets/data/input/inferencing/recipes/bean-soup-with-kale.json
new file mode 100644
index 000000000..342b5245c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-soup-with-kale.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil or canola oil",
+        "8 large garlic cloves, crushed or minced",
+        "1 medium yellow onion, chopped",
+        "4 cups chopped raw kale",
+        "4 cups low-fat, low-sodium chicken or vegetable broth",
+        "2 (15 ounce) cans white beans, such as cannellini or navy, undrained",
+        "4 plum tomatoes, chopped",
+        "2 teaspoons dried Italian herb seasoning",
+        "Salt and pepper to taste",
+        "1 cup chopped parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Soup With Kale",
+    "url": "http://allrecipes.com/recipe/78023/bean-soup-with-kale/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-soup.json b/serverless-fleets/data/input/inferencing/recipes/bean-soup.json
new file mode 100644
index 000000000..ba9399052
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place rinsed beans into a large stock pot.  Add water and bring to a boil.  Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.",
+        "Add ham bone, cubed ham, onion, salt, pepper and bay leaves.  Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft.  Occasionally skim service of soup while it is cooking.",
+        "Add carrots and celery, cook until tender.  Remove ham bone, scrape any meat from bone and place back into soup and serve."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dried navy beans",
+        "7 cups water",
+        "1 ham bone",
+        "2 cups diced ham",
+        "1/4 cup minced onion",
+        "1/2 teaspoon salt",
+        "1 pinch ground black pepper",
+        "1 bay leaf",
+        "1/2 cup sliced carrots",
+        "1/2 cup sliced celery"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Soup",
+    "url": "http://allrecipes.com/recipe/13346/bean-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-sprouts-soup.json b/serverless-fleets/data/input/inferencing/recipes/bean-sprouts-soup.json
new file mode 100644
index 000000000..c665d0d2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-sprouts-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes.  Strain (you can use the boiled bean sprouts for salad).",
+        "Mix rice flour and buttermilk into the bean sprout stock.  Add sugar and curry leaf.  Season with salt.",
+        "In a separate pan, heat vegetable oil.  Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.",
+        "Serve hot.  Garnish with chopped cilantro."
+    ],
+    "ingredients": [
+        "4 cups boiling water",
+        "1 cup bean sprouts",
+        "1 tablespoon rice flour",
+        "1 cup buttermilk",
+        "salt to taste",
+        "1 teaspoon white sugar",
+        "1 sprig fresh curry leaves",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon black pepper, freshly ground",
+        "1 teaspoon ground cumin",
+        "1 teaspoon chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean Sprouts Soup",
+    "url": "http://allrecipes.com/recipe/85925/bean-sprouts-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-thread-noodle-and-vegetable-salad-14056.json b/serverless-fleets/data/input/inferencing/recipes/bean-thread-noodle-and-vegetable-salad-14056.json
new file mode 100644
index 000000000..6e00ba9aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-thread-noodle-and-vegetable-salad-14056.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "In a small saucepan stir together all dressing ingredients except sesame oil until cornstarch is dissolved. Bring dressing to a boil, stirring, and simmer, stirring constantly, 1 minute. Cool dressing completely and stir in sesame oil. Dressing may be made 2 days ahead and chilled, covered.",
+        "Discard mushroom stems and cut caps into thin slices. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saut\u00e9 mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool.",
+        "In a saucepan bring 6 cups water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in a colander and with scissors cut into 6-inch lengths.",
+        "While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips.",
+        "In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "1/3 cup water",
+        "1 tablespoon cornstarch",
+        "1 tablespoon sugar",
+        "3 tablespoons fresh lemon juice",
+        "2 tablespoons Sherry",
+        "1 tablespoon distilled vinegar",
+        "1 tablespoon grated peeled fresh gingerroot",
+        "2 garlic cloves, minced",
+        "1 1/2 teaspoons Asian sesame oil",
+        "1 pound fresh shiitake mushrooms",
+        "1 tablespoon vegetable oil",
+        "1/2 pound bean-thread (cellophane) noodles",
+        "1 1/2 pounds Napa cabbage (about 1/2 medium head)",
+        "1/4 pound snow peas, trimmed",
+        "1 large red bell pepper",
+        "2 cups finely shredded carrot (about 3)",
+        "4 scallions, sliced thin",
+        "1 teaspoon sesame seeds, toasted golden"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Mushroom",
+        "Pasta",
+        "Vegetable",
+        "Low Fat",
+        "Vegetarian",
+        "Gourmet"
+    ],
+    "title": "Bean-Thread Noodle and Vegetable Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/bean-thread-noodle-and-vegetable-salad-14056"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-thread-noodles-with-beef-and-asian-pear-102571.json b/serverless-fleets/data/input/inferencing/recipes/bean-thread-noodles-with-beef-and-asian-pear-102571.json
new file mode 100644
index 000000000..347bc322d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-thread-noodles-with-beef-and-asian-pear-102571.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain. Cut into 2-inch lengths. While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar. Add beef and marinate at room temperature, stirring occasionally, 15 minutes. Bring broth and water to a boil. Add beef and marinade and cook 2 minutes. Stir in noodles and cook until just tender, about 2 minutes.",
+        "Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions."
+    ],
+    "ingredients": [
+        "1/4 lb bean-thread noodles (also known as cellophane noodles)",
+        "4 garlic cloves, minced",
+        "1/3 cup soy sauce",
+        "2 tablespoons sugar",
+        "1 tablespoon Asian sesame oil",
+        "1 teaspoon dried hot red pepper flakes",
+        "1/2 cup plus 1 teaspoon rice vinegar (not seasoned)",
+        "1 lb filet mignon, cut into 1/4-inch-thick julienne strips",
+        "2 (14 1/2-oz) cans beef broth",
+        "1/4 cup water",
+        "1 Asian pear, cut into julienne strips",
+        "2 scallions (green parts only), thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Quick & Easy",
+        "Fall",
+        "Asian Pear",
+        "Noodle",
+        "Gourmet"
+    ],
+    "title": "Bean Thread Noodles with Beef and Asian Pear",
+    "url": "http://www.epicurious.com/recipes/food/views/bean-thread-noodles-with-beef-and-asian-pear-102571"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-thread-noodles-with-pickled-vegetables-51170220.json b/serverless-fleets/data/input/inferencing/recipes/bean-thread-noodles-with-pickled-vegetables-51170220.json
new file mode 100644
index 000000000..2efb53941
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-thread-noodles-with-pickled-vegetables-51170220.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15-20 minutes; drain. Rinse under cold water and drain well.",
+        "Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.",
+        "Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.",
+        "DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "6 ounces wide bean thread noodles",
+        "1 small garlic clove, finely grated",
+        "1/4 cup fish sauce (such as nam pla or nuoc nam)",
+        "3 tablespoons fresh lime juice",
+        "2 tablespoons unseasoned rice vinegar",
+        "1 tablespoon sugar",
+        "2 teaspoons finely grated peeled ginger",
+        "1/4 teaspoon freshly ground black pepper",
+        "1 large daikon (Japanese white radish; about 1 pound), julienned",
+        "1 English hothouse cucumber, thinly sliced",
+        "2 large carrots, peeled, julienned",
+        "1/4 cup vegetable oil",
+        "1 cup torn fresh cilantro, divided",
+        "3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided",
+        "ingredient info: Bean thread noodles and daikon can be found at Asian markets and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Noodle",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bean Thread Noodles with Pickled Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/bean-thread-noodles-with-pickled-vegetables-51170220"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bean-with-bacon.json b/serverless-fleets/data/input/inferencing/recipes/bean-with-bacon.json
new file mode 100644
index 000000000..1c79d5862
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bean-with-bacon.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.",
+        "Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.",
+        "Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes,  4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.",
+        "Stir in the tomatoes with their juice. Serve."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dried navy beans",
+        "9 cups water",
+        "1 pound bacon",
+        "2 onions, chopped",
+        "2 stalks celery, chopped",
+        "4 teaspoons chicken bouillon",
+        "1 bay leaf",
+        "1/3 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/8 teaspoon ground cloves",
+        "1 (16 ounce) can diced tomatoes",
+        "4 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bean with Bacon",
+    "url": "http://allrecipes.com/recipe/13102/bean-with-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beanie-weenie-quesadilla-rolls.json b/serverless-fleets/data/input/inferencing/recipes/beanie-weenie-quesadilla-rolls.json
new file mode 100644
index 000000000..b498a14d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beanie-weenie-quesadilla-rolls.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Pour soup into a small microwave safe bowl.  Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.",
+        "Place hot dog and soup in center of tortilla; sprinkle with cheese and roll.  Microwave for an additional 10 seconds to fully melt the cheese."
+    ],
+    "ingredients": [
+        "1/4 cup condensed bean with bacon soup",
+        "1 (8 inch) flour tortilla",
+        "1 turkey hot dog",
+        "1/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beanie Weenie Quesadilla Rolls",
+    "url": "http://allrecipes.com/recipe/177135/beanie-weenie-quesadilla-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beanie-weenie.json b/serverless-fleets/data/input/inferencing/recipes/beanie-weenie.json
new file mode 100644
index 000000000..57cf9f564
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beanie-weenie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package hot dogs , cut into 1/4-inch slices",
+        "1 (28 ounce) can baked beans with pork",
+        "2/3 cup ketchup",
+        "2 tablespoons cider vinegar",
+        "1/4 cup Worcestershire sauce",
+        "1 1/2 teaspoons garlic powder",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beanie-Weenie",
+    "url": "http://allrecipes.com/recipe/60522/beanie-weenie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beans-and-franks-applesauce-bake.json b/serverless-fleets/data/input/inferencing/recipes/beans-and-franks-applesauce-bake.json
new file mode 100644
index 000000000..1da5f5464
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beans-and-franks-applesauce-bake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Heat the oil in a skillet over medium-high heat. Add the onion; cook and stir until starting to brown, then mix in the hot dogs. Fry until browned, then transfer hot dogs and onions to a 2 quart casserole dish. Stir in the baked beans, applesauce, mustard, ketchup and ginger. Top with shredded cheese.",
+        "Bake uncovered for 30 minutes in the preheated oven, until heated through and cheese is melted and browned."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1/4 cup chopped onion",
+        "6 hot dogs, sliced",
+        "1 (28 ounce) can baked beans with pork",
+        "1 cup applesauce",
+        "1 tablespoon prepared mustard",
+        "2 tablespoons ketchup",
+        "1/4 teaspoon ground ginger",
+        "3/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beans and Franks Applesauce Bake",
+    "url": "http://allrecipes.com/recipe/92640/beans-and-franks-applesauce-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beans-and-greens.json b/serverless-fleets/data/input/inferencing/recipes/beans-and-greens.json
new file mode 100644
index 000000000..3e04bcc4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beans-and-greens.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally."
+    ],
+    "ingredients": [
+        "4 (14.5 ounce) cans vegetable broth",
+        "1 (10 ounce) package frozen chopped spinach",
+        "1 (15 ounce) can dark red kidney beans, drained and rinsed",
+        "1 (15 ounce) can light red kidney beans, drained and rinsed",
+        "1 (15 ounce) can black beans, with liquid",
+        "1 (15 ounce) can great Northern beans, with liquid",
+        "1 (15 ounce) can pinto beans, with liquid",
+        "1/4 cup vegetable oil",
+        "1 tablespoon garlic powder",
+        "salt to taste",
+        "black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beans and Greens",
+    "url": "http://allrecipes.com/recipe/89682/beans-and-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beans-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/beans-and-rice.json
new file mode 100644
index 000000000..5395ab06a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beans-and-rice.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.",
+        "Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F579002.jpg",
+    "ingredients": [
+        "1\u2009\u00bd cups uncooked long grain white rice",
+        "3 cups water",
+        "1 pound ground beef",
+        "1 medium onion, chopped",
+        "1 (14 ounce) can refried beans",
+        "1 (4.5 ounce) can chopped green chiles, drained",
+        "\u00bd cup water",
+        "1 tablespoon prepared yellow mustard",
+        "1 teaspoon soy sauce",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon hot sauce",
+        "1\u2009\u00bd tablespoons ground cumin",
+        "1 tablespoon seasoned salt",
+        "\u00bc teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beans and Rice",
+    "url": "http://allrecipes.com/recipe/84720/beans-and-rice/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beans-beans-and-beans.json b/serverless-fleets/data/input/inferencing/recipes/beans-beans-and-beans.json
new file mode 100644
index 000000000..5f127f31e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beans-beans-and-beans.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, and crumble.",
+        "Place the ground beef and onions into a large skillet over medium heat, and cook and stir until the meat is no longer pink, breaking the meat apart as it cooks, about 10 minutes. Drain excess grease. Transfer the beef and onion mixture into a large Dutch oven. Stir in the crumbled bacon, honey barbecue sauce, pork and beans, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and pepper.",
+        "Cover, and bake in the preheated oven until bubbling, about 1 hour."
+    ],
+    "ingredients": [
+        "3/4 pound bacon",
+        "1 pound ground beef",
+        "2 large onions, chopped",
+        "1 (18 ounce) bottle honey barbecue sauce",
+        "4 (15 ounce) cans pork and beans",
+        "1 (15 ounce) can kidney beans, rinsed and drained",
+        "1 (15 ounce) can lima beans, rinsed and drained",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1/2 cup packed brown sugar",
+        "3 tablespoons cider vinegar",
+        "1 tablespoon liquid smoke flavoring (optional)",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beans, Beans, and Beans",
+    "url": "http://allrecipes.com/recipe/214561/beans-beans-and-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beans-greens-and-garlic-soup.json b/serverless-fleets/data/input/inferencing/recipes/beans-greens-and-garlic-soup.json
new file mode 100644
index 000000000..ea3b5d992
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beans-greens-and-garlic-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.",
+        "Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "4 cloves garlic, peeled and chopped",
+        "1 onion, chopped",
+        "6 cups chicken broth",
+        "1 (15.5 ounce) can cannellini beans, drained and rinsed",
+        "1 cup ditalini or other small pasta",
+        "1 (10 ounce) bag baby spinach, rinsed and dried",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beans, Greens and Garlic Soup",
+    "url": "http://allrecipes.com/recipe/141846/beans-greens-and-garlic-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beans-n-franks.json b/serverless-fleets/data/input/inferencing/recipes/beans-n-franks.json
new file mode 100644
index 000000000..4e9f013dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beans-n-franks.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.",
+        "Bake for 40 minutes, stirring occasionally."
+    ],
+    "ingredients": [
+        "2 teaspoons margarine",
+        "3 tablespoons chopped onion",
+        "1 (16 ounce) can baked beans with pork",
+        "1 (16 ounce) package frankfurters, sliced",
+        "1/3 cup brown sugar",
+        "1 teaspoon prepared mustard",
+        "1 teaspoon celery salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beans-n-Franks",
+    "url": "http://allrecipes.com/recipe/34375/beans-n-franks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beans-some-like-it-hot.json b/serverless-fleets/data/input/inferencing/recipes/beans-some-like-it-hot.json
new file mode 100644
index 000000000..b28205362
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beans-some-like-it-hot.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir the coconut milk, ginger, garlic, and parsley into a deep skillet over medium heat. Season with salt, turmeric, cumin, chili powder, and curry paste. Bring to a slow boil. Then stir in black beans, kidney beans, and red and green bell peppers; simmer, stirring often, until about 1/3 of the liquid is evaporated and the sauce has thickened, about 30 to 45 minutes. Cover, and let cool for 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can coconut milk",
+        "4 tablespoons minced fresh ginger root",
+        "3 cloves garlic, minced",
+        "2 tablespoons chopped fresh parsley",
+        "1 teaspoon salt",
+        "2 teaspoons ground turmeric",
+        "2 teaspoons ground cumin",
+        "2 tablespoons chili powder",
+        "1 tablespoon curry paste",
+        "1 (14.5 ounce) can black beans, drained and rinsed",
+        "1 (14.5 ounce) can kidney beans, drained and rinsed",
+        "1/2 red bell pepper, chopped",
+        "1/2 green bell pepper, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beans, Some Like It Hot!",
+    "url": "http://allrecipes.com/recipe/86204/beans-some-like-it-hot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beans-with-kale-and-portuguese-sausage-51175110.json b/serverless-fleets/data/input/inferencing/recipes/beans-with-kale-and-portuguese-sausage-51175110.json
new file mode 100644
index 000000000..787f25ed4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beans-with-kale-and-portuguese-sausage-51175110.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.",
+        "Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.",
+        "DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil plus more for drizzling",
+        "8 ounces Portuguese sausage (such as lingui\u00e7a) or kielbasa sausage, sliced 1/2\" thick",
+        "1/2 medium onion, sliced",
+        "4 garlic cloves, smashed",
+        "Kosher salt, freshly ground pepper",
+        "1 cup dry white wine",
+        "1 small piece Parmesan rind (optional)",
+        "2 chiles de \u00e1rbol or 1/4 teaspoon crushed red pepper flakes",
+        "1 sprig thyme",
+        "1 bay leaf",
+        "4 cups low-sodium chicken broth",
+        "1 15-ounce can diced tomatoes",
+        "1 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained",
+        "4 cups baby kale or baby mustard greens",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Side",
+        "High Fiber",
+        "Dinner",
+        "Sausage",
+        "Kale",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beans with Kale and Portuguese Sausage",
+    "url": "http://www.epicurious.com/recipes/food/views/beans-with-kale-and-portuguese-sausage-51175110"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bearnaise-butter-233412.json b/serverless-fleets/data/input/inferencing/recipes/bearnaise-butter-233412.json
new file mode 100644
index 000000000..616972060
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bearnaise-butter-233412.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.",
+        "Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)"
+    ],
+    "ingredients": [
+        "1/2 cup chopped shallots",
+        "1/2 cup white wine vinegar",
+        "3 1/2 tablespoons chopped fresh tarragon, divided",
+        "3 1/2 tablespoons chopped fresh Italian parsley, divided",
+        "3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature",
+        "1/2 teaspoon grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Vinegar",
+        "Tarragon",
+        "Shallot",
+        "Parsley"
+    ],
+    "title": "B\u00e9arnaise Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/bearnaise-butter-233412"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bearnaise-grammas-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bearnaise-grammas-recipe.json
new file mode 100644
index 000000000..484e1e1ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bearnaise-grammas-recipe.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce  heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.",
+        "Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.",
+        "Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup dry white wine",
+        "1/4 cup rice vinegar",
+        "2 tablespoons chopped shallot",
+        "1 teaspoon chopped fresh tarragon",
+        "1 teaspoon ground black pepper",
+        "6 large egg yolks",
+        "4 teaspoons hot water",
+        "1 teaspoon salt",
+        "1 dash hot sauce",
+        "1 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bearnaise Gramma's",
+    "url": "http://allrecipes.com/recipe/235317/bearnaise-grammas-recipe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bearnaise-sauce-i.json b/serverless-fleets/data/input/inferencing/recipes/bearnaise-sauce-i.json
new file mode 100644
index 000000000..9224b58b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bearnaise-sauce-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a microwave safe dish combine vinegar, shallots and tarragon.  Microwave on high until boiling.  Allow to cool.",
+        "Stir in egg yolks and butter.  Microwave until thickened, about 1 minute."
+    ],
+    "ingredients": [
+        "1/3 cup white vinegar",
+        "1/4 cup minced shallots",
+        "2 teaspoons dried tarragon",
+        "4 egg yolks, beaten",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bearnaise Sauce I",
+    "url": "http://allrecipes.com/recipe/24313/bearnaise-sauce-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bearnaise-sauce-ii.json b/serverless-fleets/data/input/inferencing/recipes/bearnaise-sauce-ii.json
new file mode 100644
index 000000000..3b2151887
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bearnaise-sauce-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.",
+        "Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 teaspoon minced onion",
+        "1 tablespoon white wine vinegar",
+        "2 egg yolks, beaten",
+        "2 tablespoons heavy cream",
+        "1 1/2 teaspoons lemon juice",
+        "1 teaspoon dried tarragon",
+        "1 teaspoon chopped fresh parsley",
+        "1/4 teaspoon salt",
+        "1 pinch dry mustard",
+        "1 pinch cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bearnaise Sauce II",
+    "url": "http://allrecipes.com/recipe/57708/bearnaise-sauce-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bearnaise-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bearnaise-sauce.json
new file mode 100644
index 000000000..ccd808b0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bearnaise-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.",
+        "Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well."
+    ],
+    "ingredients": [
+        "2 tablespoons dried tarragon",
+        "3/4 cup red wine vinegar",
+        "2 tablespoons minced shallots",
+        "3 egg yolks",
+        "1/4 cup hot water",
+        "1/2 lemon, juiced",
+        "1 pinch salt",
+        "1 pinch cayenne pepper",
+        "1 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bearnaise Sauce",
+    "url": "http://allrecipes.com/recipe/14141/bearnaise-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bears-spinach-muffins.json b/serverless-fleets/data/input/inferencing/recipes/bears-spinach-muffins.json
new file mode 100644
index 000000000..5005e5740
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bears-spinach-muffins.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin.",
+        "Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups.",
+        "Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "1/4 cup all-purpose flour",
+        "2 eggs, beaten",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon garlic powder",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bear's Spinach Muffins",
+    "url": "http://allrecipes.com/recipe/223273/bears-spinach-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beas-carrot-coconut-cake.json b/serverless-fleets/data/input/inferencing/recipes/beas-carrot-coconut-cake.json
new file mode 100644
index 000000000..3d0ba1a37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beas-carrot-coconut-cake.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Whisk white sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract together in a bowl; stir in flour, baking soda, and salt until batter is well mixed. Fold coconut, carrots, fruit cocktail, and 1 cup walnuts into batter; pour into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool to room temperature, about 1 hour.",
+        "Beat cream cheese, margarine, and 2 teaspoons vanilla extract together until smooth and creamy; add confectioners' sugar and beat until frosting is smooth. Fold 1 cup walnuts into frosting; spread over cooled cake."
+    ],
+    "ingredients": [
+        "Cake:",
+        "2 cups white sugar",
+        "1 1/4 cups vegetable oil",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "2 cups flaked coconut",
+        "2 cups shredded carrots",
+        "1 cup drained fruit cocktail",
+        "1 cup chopped walnuts",
+        "Frosting:",
+        "1 (8 ounce) package cream cheese, softened",
+        "5 tablespoons margarine, or more to taste",
+        "2 teaspoons vanilla extract",
+        "3 cups confectioners' sugar",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bea's Carrot Coconut Cake",
+    "url": "http://allrecipes.com/recipe/238562/beas-carrot-coconut-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beas-mashed-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/beas-mashed-potato-salad.json
new file mode 100644
index 000000000..783aa9245
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beas-mashed-potato-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Prepare Idahoan Baby Reds following package instructions.",
+        "Stir in pickles, radishes, hard-boiled egg, celery and red onion.",
+        "Combine mayo and mustards in a separate bowl and mix into mashed potato mixture.",
+        "Season to taste with salt and pepper and celery seed if using."
+    ],
+    "ingredients": [
+        "1 (4 ounce) package Idahoan\u00ae Baby Reds\u00ae Flavored Mashed Potatoes",
+        "1 dill pickle, finely chopped",
+        "3 radishes, thinly sliced",
+        "1 hard-boiled egg, sliced",
+        "2 celery stalks, finely chopped",
+        "2 tablespoons red onion, finely chopped",
+        "3 tablespoons mayonnaise*",
+        "1 tablespoon stone ground mustard",
+        "1 teaspoon yellow mustard",
+        "Salt and pepper to taste",
+        "1/4 teaspoon celery seed (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bea's Mashed Potato Salad",
+    "url": "http://allrecipes.com/recipe/234780/beas-mashed-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beast-mode-vodka.json b/serverless-fleets/data/input/inferencing/recipes/beast-mode-vodka.json
new file mode 100644
index 000000000..2e2951f25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beast-mode-vodka.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Combine vodka and candies in a jar with a lid or cocktail shaker. Cover and shake until the colored candy coating has dissolved, about 10 seconds. Strain into a resealable bottle."
+    ],
+    "ingredients": [
+        "12 fluid ounces vodka",
+        "1/2 cup blue or green fruit-flavored candies (such as Skittles\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beast Mode Vodka",
+    "url": "http://allrecipes.com/recipe/236235/beast-mode-vodka/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beat-and-bake-orange-cake.json b/serverless-fleets/data/input/inferencing/recipes/beat-and-bake-orange-cake.json
new file mode 100644
index 000000000..a28c071d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beat-and-bake-orange-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.",
+        "In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.",
+        "Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.",
+        "Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.",
+        "To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "3 teaspoons baking powder",
+        "1 1/2 cups superfine sugar",
+        "1/2 cup milk",
+        "1/2 cup orange juice",
+        "1/2 cup vegetable oil",
+        "3 eggs, beaten",
+        "1 1/2 teaspoons grated orange zest",
+        "6 tablespoons butter, softened",
+        "2 cups confectioners' sugar",
+        "2 tablespoons orange juice",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon grated orange zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beat and Bake Orange Cake",
+    "url": "http://allrecipes.com/recipe/17687/beat-and-bake-orange-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beaten-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/beaten-biscuits.json
new file mode 100644
index 000000000..982dd2080
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beaten-biscuits.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (230 degrees C).",
+        "Sift flour, salt, baking powder, and sugar together.  Use a fork to \"cut\" the lard into the flour until it looks like coarse meal.  Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream.  Mix well to form the dough into a ball, adding water if needed.",
+        "Place the dough onto a tabletop, and knead slightly.  With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle.  Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes.",
+        "Roll out the dough to about 1/4 inch thick.  Cut into 2 inch rounds, and prick the top a few times with the tines of a fork.  Place on greased baking sheets.",
+        "Bake for 15 minutes, or until golden."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F72988.jpg",
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "\u00bc teaspoon salt",
+        "\u00bc teaspoon baking powder",
+        "1\u2009\u00bd tablespoons white sugar",
+        "\u00bc cup lard, chilled and cut into small pieces",
+        "\u2153 cup light cream",
+        "2 tablespoons cold water (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beaten Biscuits",
+    "url": "http://allrecipes.com/recipe/6927/beaten-biscuits/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beatrice-savitzs-apricot-cookies.json b/serverless-fleets/data/input/inferencing/recipes/beatrice-savitzs-apricot-cookies.json
new file mode 100644
index 000000000..7be112c3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beatrice-savitzs-apricot-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.",
+        "Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture.  Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.",
+        "Bake  for about 35 minutes."
+    ],
+    "ingredients": [
+        "8 ounces dried apricots",
+        "1/2 cup white sugar",
+        "2 tablespoons lemon juice",
+        "water to cover",
+        "1 cup all-purpose flour",
+        "1 cup rolled oats",
+        "1 cup packed brown sugar",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beatrice Savitz's Apricot Cookies",
+    "url": "http://allrecipes.com/recipe/10291/beatrice-savitzs-apricot-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beattys-chocolate-cake-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beattys-chocolate-cake-recipe.json
new file mode 100644
index 000000000..41f31ade4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beattys-chocolate-cake-recipe.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.",
+        "Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.",
+        "Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.",
+        "Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.",
+        "In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake."
+    ],
+    "ingredients": [
+        "Butter, for greasing the pans",
+        "1 3/4 cups all-purpose flour, plus more for pans",
+        "2 cups sugar",
+        "3/4 cups good cocoa powder",
+        "2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon kosher salt",
+        "1 cup buttermilk, shaken",
+        "1/2 cup vegetable oil",
+        "2 extra-large eggs, at room temperature",
+        "1 teaspoon pure vanilla extract",
+        "1 cup freshly brewed hot coffee",
+        "Chocolate Buttercream Frosting, recipe follows",
+        "6 ounces good semisweet chocolate (recommended: Callebaut)",
+        "1/2 pound (2 sticks) unsalted butter, at room temperature",
+        "1 extra-large egg yolk, at room temperature",
+        "1 teaspoon pure vanilla extract",
+        "1 1/4 cups sifted confectioners' sugar",
+        "1 tablespoon instant coffee powder"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Chocolate Cake",
+        "Cake",
+        "Chocolate",
+        "Baking",
+        "Dessert",
+        "Mixer Recipes"
+    ],
+    "title": "Beatty's Chocolate Cake",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beau-monde-dip.json b/serverless-fleets/data/input/inferencing/recipes/beau-monde-dip.json
new file mode 100644
index 000000000..f824106e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beau-monde-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde (TM) seasoning, dill, and dried parsley. Chill before serving."
+    ],
+    "ingredients": [
+        "3/4 cup sour cream",
+        "3/4 cup mayonnaise",
+        "1 tablespoon minced onion",
+        "1 teaspoon Beau Monde \u2122 seasoning",
+        "1 teaspoon dried dill weed",
+        "1 teaspoon dried parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beau Monde\u2122  Dip",
+    "url": "http://allrecipes.com/recipe/15217/beau-monde-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beaumont-ranch-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/beaumont-ranch-potato-salad.json
new file mode 100644
index 000000000..494193f5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beaumont-ranch-potato-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.",
+        "In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.",
+        "Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve."
+    ],
+    "ingredients": [
+        "5 pounds red potatoes",
+        "1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons\u00ae)",
+        "1/4 cup tarragon vinegar",
+        "1/4 cup water",
+        "1 cup extra-virgin olive oil",
+        "1/2 cup chopped celery",
+        "1 cup real bacon bits",
+        "1/4 cup chopped dill pickle (optional)",
+        "1/4 cup chopped green onion",
+        "3 cups mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beaumont Ranch Potato Salad",
+    "url": "http://allrecipes.com/recipe/214156/beaumont-ranch-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beautiful-brown-soda-bread.json b/serverless-fleets/data/input/inferencing/recipes/beautiful-brown-soda-bread.json
new file mode 100644
index 000000000..70b53aa19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beautiful-brown-soda-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet with 1 teaspoon margarine.",
+        "Sift all-purpose flour, whole wheat flour, baking soda, cream of tartar, and salt together into a bowl; mix well. Add 2 tablespoons margarine and rub into flour mixture until crumbly. Pour milk over mixture and stir to form a soft, but not sticky dough.",
+        "Dust your hands with flour and bring dough together, shaping into a ball. Place ball onto the baking sheet and flatten slightly. Cut an \"x\" on the top to divide it into quarters.",
+        "Bake in the preheated oven until golden and risen, 20 to 25 minutes. The base should sound hollow when the loaf is lifted using a towel and you knock on it with your knuckles. Cool a wire rack."
+    ],
+    "ingredients": [
+        "1 teaspoon margarine",
+        "1 3/4 cups all-purpose flour",
+        "1 1/2 cups whole wheat flour",
+        "2 teaspoons baking soda",
+        "2 teaspoons cream of tartar",
+        "1 teaspoon salt",
+        "2 tablespoons margarine",
+        "1 1/4 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beautiful Brown Soda Bread",
+    "url": "http://allrecipes.com/recipe/257058/beautiful-brown-soda-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beautiful-brussels-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/beautiful-brussels-sprouts.json
new file mode 100644
index 000000000..f8736329d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beautiful-brussels-sprouts.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F.",
+        "Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.",
+        "Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.",
+        "Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately."
+    ],
+    "ingredients": [
+        "1 large butternut squash",
+        "2 1/2 pounds Brussels sprouts",
+        "4 red onions, cut into chunks",
+        "1/2 cup olive oil",
+        "1 tablespoon chili powder",
+        "Pinch kosher salt",
+        "Pinch freshly ground black pepper",
+        "1/4 cup pomegranate molasses",
+        "1 cup pomegranate seeds"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Brussels Sprouts",
+        "Vegetable",
+        "Fruit",
+        "Pomegranate Recipes",
+        "Butternut Squash"
+    ],
+    "title": "Beautiful Brussels Sprouts",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/beautiful-brussels-sprouts"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beautiful-salad.json b/serverless-fleets/data/input/inferencing/recipes/beautiful-salad.json
new file mode 100644
index 000000000..9ba7d0ec2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beautiful-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad."
+    ],
+    "ingredients": [
+        "8 cups baby spinach leaves",
+        "1/2 medium red onion, sliced and separated into rings",
+        "1 (11 ounce) can mandarin oranges, drained",
+        "1 1/2 cups sweetened dried cranberries",
+        "1 cup honey-roasted sliced almonds",
+        "1 cup crumbled feta cheese",
+        "1 cup balsamic vinaigrette salad dressing, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beautiful Salad",
+    "url": "http://allrecipes.com/recipe/73686/beautiful-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beautiful-summer-salad.json b/serverless-fleets/data/input/inferencing/recipes/beautiful-summer-salad.json
new file mode 100644
index 000000000..1b98646d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beautiful-summer-salad.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a bowl, mix the tomatoes, onion, and papaya. Pour in the dressing, and toss to coat."
+    ],
+    "ingredients": [
+        "3 tomatoes, cut into thin wedges",
+        "1 cup sweet onion, cut into wedges",
+        "1 papaya - peeled, seeded, and cut into wedges",
+        "1/4 cup three cheese Italian salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beautiful Summer Salad",
+    "url": "http://allrecipes.com/recipe/36148/beautiful-summer-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bebop-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/bebop-baked-beans.json
new file mode 100644
index 000000000..793442d46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bebop-baked-beans.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir pork and beans, bacon, barbeque sauce, brown sugar, and mustard together in a casserole dish.",
+        "Bake in preheated oven until the edges begin to dry, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans pork and beans, drained",
+        "3 strips cooked bacon, cut into thirds",
+        "1/3 cup hickory-flavored barbeque sauce",
+        "1/3 cup packed brown sugar",
+        "2 teaspoons prepared yellow mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bebop Baked Beans",
+    "url": "http://allrecipes.com/recipe/229262/bebop-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beccas-barbequed-beans.json b/serverless-fleets/data/input/inferencing/recipes/beccas-barbequed-beans.json
new file mode 100644
index 000000000..00c6b954c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beccas-barbequed-beans.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C)",
+        "In a large skillet or saucepan, brown ground beef and onion together with pepper, and drain well.",
+        "In a large casserole dish, combine beef mixture, barbeque sauce, pickles, Worcestershire sauce, and pork and beans. Cover with lid or foil, and bake in preheated oven for 40 to 45 minutes, until hot and bubbly. If you prefer, you can place the mixture in a slow cooker at high heat, and simmer for 1 hour, or until hot."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "1/4 cup chopped onion",
+        "1/4 teaspoon ground black pepper",
+        "2/3 cup barbeque sauce",
+        "1/4 cup diced dill pickles",
+        "1 teaspoon Worcestershire sauce",
+        "2 (15 ounce) cans pork and beans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becca's Barbequed Beans",
+    "url": "http://allrecipes.com/recipe/18886/beccas-barbequed-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beccas-bruschetta.json b/serverless-fleets/data/input/inferencing/recipes/beccas-bruschetta.json
new file mode 100644
index 000000000..84c816f1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beccas-bruschetta.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.",
+        "Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted."
+    ],
+    "ingredients": [
+        "1 loaf French bread, sliced",
+        "1/2 sweet onion, finely chopped",
+        "2 cloves garlic, chopped",
+        "1 (2.25 ounce) can sliced black olives, drained",
+        "3 tablespoons extra virgin olive oil, divided",
+        "1 tablespoon chopped fresh oregano",
+        "2 teaspoons chopped fresh basil",
+        "2 teaspoons chopped fresh parsley",
+        "2 large fresh tomatoes, diced",
+        "1 cup crumbled feta cheese",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becca's Bruschetta",
+    "url": "http://allrecipes.com/recipe/87950/beccas-bruschetta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beccas-chicken-fried-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/beccas-chicken-fried-pork-chops.json
new file mode 100644
index 000000000..0670acd11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beccas-chicken-fried-pork-chops.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.",
+        "With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.",
+        "Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away",
+        "Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons ground paprika",
+        "1/2 teaspoon garlic powder",
+        "2 eggs",
+        "1/2 cup milk",
+        "1/2 (16 ounce) package saltine crackers, crushed",
+        "1/2 cup dry potato flakes",
+        "1/2 cup all-purpose flour",
+        "4 (3/4 inch) thick pork chops",
+        "salt and pepper to taste",
+        "1 1/2 cups vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becca's Chicken-Fried Pork Chops",
+    "url": "http://allrecipes.com/recipe/155074/beccas-chicken-fried-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beccas-custom-turkey-shepherds-pie.json b/serverless-fleets/data/input/inferencing/recipes/beccas-custom-turkey-shepherds-pie.json
new file mode 100644
index 000000000..34fd6b528
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beccas-custom-turkey-shepherds-pie.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Boil potatoes until tender.  Mash with 3 tablespoons butter or margarine and milk.  Season with salt and pepper to taste.  Set aside.",
+        "Saute onion and carrots in olive oil until soft.  Stir in ground turkey,  parsley, thyme, and garlic.  Once turkey is almost browned and broken up, add zucchini and mushrooms.  Salt and pepper to taste.  Drain.  Stir in flour.",
+        "Divide meat mixture into two whole wheat pie crusts.  Sprinkle cheese over meat, if desired.  Spread green beans over the cheese.  Spread potatoes over all with a spatula; the mashed potatoes act as the top crust.  Dot with butter.",
+        "Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have  browned slightly."
+    ],
+    "ingredients": [
+        "5 large red potatoes, peeled",
+        "3 tablespoons butter",
+        "1/4 cup milk",
+        "2 (9 inch) whole wheat pie crusts",
+        "1 tablespoon olive oil",
+        "1/2 cup diced onion",
+        "1 pound ground turkey",
+        "1 large carrot, julienned",
+        "1 zucchini, thickly sliced",
+        "1/4 cup canned green beans, halved",
+        "6 large fresh mushrooms, quartered",
+        "2 tablespoons chopped fresh parsley",
+        "1/4 teaspoon dried thyme",
+        "2 cloves garlic, minced",
+        "1 tablespoon all-purpose flour",
+        "1/2 cup shredded Cheddar cheese (optional)",
+        "salt to taste",
+        "ground black pepper to taste",
+        "2 tablespoons butter, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becca's Custom Turkey Shepherd's Pie",
+    "url": "http://allrecipes.com/recipe/12545/beccas-custom-turkey-shepherds-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beccas-potato-bacon-soup.json b/serverless-fleets/data/input/inferencing/recipes/beccas-potato-bacon-soup.json
new file mode 100644
index 000000000..beaa57f3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beccas-potato-bacon-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.",
+        "Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.",
+        "Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions."
+    ],
+    "ingredients": [
+        "6 slices cooked bacon, crumbled, or more to taste",
+        "6 cups peeled and cubed potatoes",
+        "4 cups chicken broth, or more as needed",
+        "2 carrots, shredded",
+        "1 yellow onion, chopped",
+        "1 tablespoon dried parsley",
+        "1/2 teaspoon celery seed",
+        "salt and ground black pepper to taste",
+        "2 cups milk",
+        "1/4 cup all-purpose flour",
+        "4 slices American cheese, cut into small pieces",
+        "6 green onions, chopped (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becca's Potato Bacon Soup",
+    "url": "http://allrecipes.com/recipe/235443/beccas-potato-bacon-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beccas-taco-soup.json b/serverless-fleets/data/input/inferencing/recipes/beccas-taco-soup.json
new file mode 100644
index 000000000..8712498d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beccas-taco-soup.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large pot over medium high heat, combine the ground beef and the onions. Saute for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco seasoning. Stir well and heat throughout, but do not boil."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 onion, chopped",
+        "4 cups tomato juice",
+        "1 (15 ounce) can whole kernel corn, drained",
+        "1 (15 ounce) can kidney beans",
+        "1 (8 ounce) can tomato sauce",
+        "1/2 (1.25 ounce) package taco seasoning mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becca's Taco Soup",
+    "url": "http://allrecipes.com/recipe/15155/beccas-taco-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beccas-tangy-baked-brie.json b/serverless-fleets/data/input/inferencing/recipes/beccas-tangy-baked-brie.json
new file mode 100644
index 000000000..b669d70e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beccas-tangy-baked-brie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Spread the butter over the top of the brie and top with the almonds. Place the brie in a baking pan and bake until the top puffs up, about 25 minutes. You may need to place a square of foil over the top after 15 minutes to prevent the almonds from burning.",
+        "Combine the balsamic vinegar and molasses. Drizzle the mixture on a serving plate and carefully place the baked brie on top of the balsamic mixture."
+    ],
+    "ingredients": [
+        "1 teaspoon butter",
+        "1 (8 ounce) round Brie cheese",
+        "1 1/2 tablespoons sliced almonds",
+        "1 tablespoon balsamic vinegar",
+        "1 tablespoon molasses"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becca's Tangy Baked Brie",
+    "url": "http://allrecipes.com/recipe/213121/beccas-tangy-baked-brie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-appl.json b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-appl.json
new file mode 100644
index 000000000..31222de34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-appl.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.",
+        "Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in oats, apples and cinnamon.",
+        "Drop by tablespoonfuls onto ungreased baking sheets, 2-inches (5 cm) apart.",
+        "Bake 8 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely. Microwave chocolate in small microwave-safe bowl until melted. Drizzle cookies with chocolate."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup Becel\u00ae Buttery Taste or Original Margarine*",
+        "1 cup firmly packed light brown sugar",
+        "1/4 cup granulated sugar",
+        "2 large Naturegg\u2122 Omega 3 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups old-fashioned or quick oats",
+        "1/2 cup chopped dried apples or fresh apple",
+        "1 teaspoon ground cinnamon",
+        "3 tablespoons HERSHEY'S\u00ae Chipits\u00ae White Chocolate Baking Chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becel Anything Goes Cookie Dough Apple Spice Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/245224/becel-anything-goes-cookie-dough-appl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-fest.json b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-fest.json
new file mode 100644
index 000000000..45529dc71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-fest.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.",
+        "Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.",
+        "Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup Becel\u00ae Buttery Taste or Original Margarine*",
+        "1 cup firmly packed light brown sugar",
+        "1/4 cup granulated sugar",
+        "2 large Naturegg\u2122 Omega 3 eggs",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground ginger",
+        "3 tablespoons HERSHEY'S\u00ae Chipits\u00ae White Chocolate Baking Chips",
+        "1/2 cup dried cranberries",
+        "1/2 cup toasted chopped pistachios"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars",
+    "url": "http://allrecipes.com/recipe/245225/becel-anything-goes-cookie-dough-fest/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-hot.json b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-hot.json
new file mode 100644
index 000000000..7083dd314
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-hot.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.",
+        "Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in 1/2 cup (125 mL) chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.",
+        "Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert 3 marshmallows. Top each with 1 chocolate chip. Cool 10 minutes on wire rack; remove cups from pan. Break off curved part of pretzels and make a \"handle\" and press into side of cup to adhere; cool completely."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup Becel\u00ae Buttery Taste or Original Margarine*",
+        "1 cup firmly packed light brown sugar",
+        "1/4 cup granulated sugar",
+        "2 large Naturegg\u2122 Omega 3 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 cup HERSHEY'S\u00ae Chipits\u00ae Pure Semi-Sweet Chocolate Chips, plus",
+        "3 tablespoons HERSHEY'S\u00ae Chipits\u00ae Pure Semi-Sweet Chocolate Chips, divided",
+        "1 teaspoon ground cinnamon",
+        "1 1/2 cups mini marshmallows",
+        "30 mini pretzels"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becel Anything Goes Cookie Dough Hot Chocolate Cookie Cups",
+    "url": "http://allrecipes.com/recipe/245226/becel-anything-goes-cookie-dough-hot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-moch.json b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-moch.json
new file mode 100644
index 000000000..fe5727e74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-moch.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.",
+        "Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir coffee granules into milk. Stir milk mixture and cocoa powder into dough. Drop by tablespoonfuls into confectioners sugar; roll to generously coat. Arrange on ungreased cookie sheets.",
+        "Bake 8 minutes or until edges are firm. Cool 2 minutes on wire rack; remove cookies from sheets, cool completely."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup Becel\u00ae Buttery Taste or Original Margarine*",
+        "1 cup firmly packed light brown sugar",
+        "1/4 cup granulated sugar",
+        "2 large Naturegg\u2122 Omega 3 eggs",
+        "1 teaspoon vanilla extract",
+        "1/4 cup instant coffee granules or instant espresso",
+        "2 tablespoons skim milk or water",
+        "1/2 cup HERSHEY'S\u00ae Cocoa",
+        "1/2 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becel Anything Goes Cookie Dough Mocha Crinkle Cookies",
+    "url": "http://allrecipes.com/recipe/245222/becel-anything-goes-cookie-dough-moch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-salt.json b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-salt.json
new file mode 100644
index 000000000..489d37f6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/becel-anything-goes-cookie-dough-salt.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 C). Combine flour, baking soda and salt in medium bowl; set aside.",
+        "Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in toffee and butterscotch chips. Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart. Evenly sprinkle with sea salt.",
+        "Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup Becel\u00ae Buttery Taste or Original Margarine*",
+        "1 cup firmly packed light brown sugar",
+        "1/4 cup granulated sugar",
+        "2 large Naturegg\u2122 Omega 3 eggs",
+        "1 teaspoon vanilla extract",
+        "3/4 cup HERSHEY'S\u00ae Chipits\u00ae SKOR\u2122 Toffee Bits",
+        "3/4 cup HERSHEY'S\u00ae Chipits\u00ae Butterscotch Flavoured Baking Chips",
+        "1 teaspoon coarse sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becel Anything Goes Cookie Dough Salted Caramel Cookies",
+    "url": "http://allrecipes.com/recipe/245223/becel-anything-goes-cookie-dough-salt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bechamel-chicken-pasta.json b/serverless-fleets/data/input/inferencing/recipes/bechamel-chicken-pasta.json
new file mode 100644
index 000000000..1a0099b33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bechamel-chicken-pasta.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat the oil in a skillet over medium heat, and saute the onion,  green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste.",
+        "To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.",
+        "In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese.",
+        "Bake 30 minutes in the preheated oven, or until bubbly."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dried penne pasta",
+        "2 tablespoons olive oil",
+        "1 small onion, diced",
+        "1 green bell pepper, diced",
+        "3 cloves garlic, minced",
+        "2 skinless, boneless chicken breast halves - cubed",
+        "1/2 cup frozen peas",
+        "1 bunch cilantro",
+        "3 sprigs fresh dill weed, chopped",
+        "1 (6 ounce) can Italian-flavored tomato paste",
+        "1/2 cup water",
+        "salt and pepper to taste",
+        "5 tablespoons butter",
+        "1 cube chicken bouillon",
+        "5 tablespoons all-purpose flour",
+        "3 cups milk",
+        "pepper to taste",
+        "2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bechamel Chicken Pasta",
+    "url": "http://allrecipes.com/recipe/69688/bechamel-chicken-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bechamel-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bechamel-sauce.json
new file mode 100644
index 000000000..15b6ea01f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bechamel-sauce.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.",
+        "Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.",
+        "Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.",
+        "After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!",
+        "STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning."
+    ],
+    "ingredients": [
+        "4 tablespoons butter",
+        "2 tablespoons grated onion",
+        "2 tablespoons all-purpose flour",
+        "1 cup chicken broth",
+        "1 cup half-and-half",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground white pepper",
+        "1 pinch dried thyme",
+        "1 pinch ground cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bechamel Sauce",
+    "url": "http://allrecipes.com/recipe/11846/bechamel-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckis-oven-barbecue-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beckis-oven-barbecue-chicken.json
new file mode 100644
index 000000000..41e075def
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckis-oven-barbecue-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.",
+        "Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes."
+    ],
+    "ingredients": [
+        "10 chicken wings",
+        "3 tablespoons butter",
+        "1 tablespoon onion powder",
+        "5 tablespoons brown sugar",
+        "2 tablespoons Worcestershire sauce",
+        "1 cup ketchup",
+        "1/2 cup water",
+        "2 tablespoons prepared mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becki's Oven Barbecue Chicken",
+    "url": "http://allrecipes.com/recipe/9035/beckis-oven-barbecue-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckys-baked-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/beckys-baked-oatmeal.json
new file mode 100644
index 000000000..05fffc909
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckys-baked-oatmeal.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir oatmeal, eggs, bananas, milk, white sugar, flaxseed oil, applesauce, brown sugar, and baking powder together in a bowl using a spoon; pour into a square baking dish.",
+        "Bake in preheated oven until the edges begin to brown, about 40 minutes."
+    ],
+    "ingredients": [
+        "3 cups oatmeal",
+        "2 eggs, beaten",
+        "2 ripe bananas, mashed",
+        "1 cup milk",
+        "3/4 cup white sugar",
+        "1/4 cup flaxseed oil",
+        "1/4 cup applesauce",
+        "1/4 cup brown sugar",
+        "2 1/4 teaspoons baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becky's Baked Oatmeal",
+    "url": "http://allrecipes.com/recipe/236182/beckys-baked-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckys-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/beckys-chicken-salad.json
new file mode 100644
index 000000000..9dee4747b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckys-chicken-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, whip cream to soft peaks.",
+        "Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream.  Chill."
+    ],
+    "ingredients": [
+        "2 1/2 cups diced and chilled, cooked chicken meat",
+        "1 cup chopped celery",
+        "1 cup sliced, seedless grapes",
+        "1/2 cup sliced almonds",
+        "2 tablespoons chopped fresh parsley",
+        "1 teaspoon salt",
+        "1 cup mayonnaise",
+        "1/4 cup heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becky's Chicken Salad",
+    "url": "http://allrecipes.com/recipe/8565/beckys-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckys-easy-cilantro-lime-rice.json b/serverless-fleets/data/input/inferencing/recipes/beckys-easy-cilantro-lime-rice.json
new file mode 100644
index 000000000..947ef0cd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckys-easy-cilantro-lime-rice.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.",
+        "Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes."
+    ],
+    "ingredients": [
+        "1/2 onion, chopped",
+        "1 (4 ounce) can green chilies",
+        "1 tablespoon minced garlic",
+        "1 lime, juiced",
+        "1/2 bunch cilantro, chopped",
+        "3 cups water",
+        "4 teaspoons chicken bouillon granules",
+        "1 teaspoon salt",
+        "1 tablespoon butter, softened",
+        "3 cups uncooked instant rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becky's Easy Cilantro Lime Rice",
+    "url": "http://allrecipes.com/recipe/204350/beckys-easy-cilantro-lime-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckys-gluten-free-slow-cooker-chick.json b/serverless-fleets/data/input/inferencing/recipes/beckys-gluten-free-slow-cooker-chick.json
new file mode 100644
index 000000000..24d4d4034
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckys-gluten-free-slow-cooker-chick.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover.",
+        "Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour."
+    ],
+    "ingredients": [
+        "1 (32 ounce) carton gluten-free chicken broth",
+        "1 pound skinless, boneless chicken thighs",
+        "1 (14.5 ounce) can fire-roasted diced tomatoes",
+        "1 onion, chopped",
+        "2 carrots, chopped",
+        "1/2 cup water",
+        "2 stalks celery, chopped",
+        "2 teaspoons minced garlic",
+        "1 teaspoon dried basil leaves",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon red pepper flakes (optional)",
+        "1 cup frozen mixed vegetables",
+        "1/4 cup uncooked long-grain rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/255238/beckys-gluten-free-slow-cooker-chick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckys-healthier-ham-and-cheese-quic.json b/serverless-fleets/data/input/inferencing/recipes/beckys-healthier-ham-and-cheese-quic.json
new file mode 100644
index 000000000..8b1aa730f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckys-healthier-ham-and-cheese-quic.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Unroll pie crust and press into an 8-inch pie dish.",
+        "Heat olive oil in a skillet over medium heat; cook and stir green onions until wilted and beginning to brown, 2 to 3 minutes. Remove from heat. Spread ham over prepared pie crust and top with green onions.",
+        "Whisk egg substitute, evaporated milk, and mozzarella cheese in a bowl. Pour over ham mixture. Sprinkle with Parmesan cheese and garnish with chives.",
+        "Bake in preheated oven for 20 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until quiche is browned, 15 to 20 minutes. Remove from oven and allow quiche to rest until eggs are set, about 30 minutes more."
+    ],
+    "ingredients": [
+        "1 prepared 9-inch single pie crust",
+        "1 tablespoon olive oil",
+        "4 green onions, chopped",
+        "1/2 pound cooked ham, cubed",
+        "1 cup fat-free egg substitute",
+        "7 fluid ounces fat-free evaporated milk",
+        "1/4 cup shredded part-skim mozzarella cheese",
+        "1 tablespoon grated Parmesan cheese",
+        "1 teaspoon chopped fresh chives (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becky's Healthier Ham and Cheese Quiche",
+    "url": "http://allrecipes.com/recipe/230996/beckys-healthier-ham-and-cheese-quic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckys-moms-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beckys-moms-cranberry-sauce.json
new file mode 100644
index 000000000..2fe0d2fe5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckys-moms-cranberry-sauce.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C).",
+        "Stir together the cranberries, sugar, and liqueur in a baking dish.",
+        "Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container."
+    ],
+    "ingredients": [
+        "2 cups fresh cranberries",
+        "1 cup sugar",
+        "1/3 cup brandy-based orange liqueur (such as Grand Marnier\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becky's Mom's Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/151954/beckys-moms-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckys-oatmeal-carmelitas.json b/serverless-fleets/data/input/inferencing/recipes/beckys-oatmeal-carmelitas.json
new file mode 100644
index 000000000..01e89d20d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckys-oatmeal-carmelitas.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.",
+        "In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.",
+        "In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.",
+        "Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.",
+        "Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars."
+    ],
+    "ingredients": [
+        "1 (14 ounce) package individually wrapped caramels, unwrapped",
+        "1/2 cup evaporated milk",
+        "2 cups all-purpose flour",
+        "2 cups quick cooking oats",
+        "1 1/2 cups packed brown sugar",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup butter, melted",
+        "2 cups semisweet chocolate chips",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becky's Oatmeal Carmelitas",
+    "url": "http://allrecipes.com/recipe/10271/beckys-oatmeal-carmelitas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckys-slow-cooker-gluten-free-thai.json b/serverless-fleets/data/input/inferencing/recipes/beckys-slow-cooker-gluten-free-thai.json
new file mode 100644
index 000000000..ec2606c47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckys-slow-cooker-gluten-free-thai.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.",
+        "Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can coconut milk",
+        "2 tablespoons liquid amino acids (such as Bragg\u00ae)",
+        "2 tablespoons peanut butter",
+        "1 teaspoon red curry powder",
+        "1 teaspoon red curry paste (such as Thai Kitchen\u00ae)",
+        "1 teaspoon dried basil",
+        "1/8 teaspoon red pepper flakes",
+        "1/2 teaspoon brown sugar",
+        "1/2 sweet onion, chopped",
+        "1/2 red bell pepper, chopped",
+        "1/4 cup chopped fresh cilantro",
+        "4 chicken thighs",
+        "1 cup sugar snap peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becky's Slow Cooker Gluten-Free Thai Chicken Curry",
+    "url": "http://allrecipes.com/recipe/238179/beckys-slow-cooker-gluten-free-thai/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beckys-sugary-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/beckys-sugary-sugar-cookies.json
new file mode 100644
index 000000000..85bdb9f1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beckys-sugary-sugar-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt the butter or margarine over low heat.",
+        "Mix together the sugar, butter and the eggs.  Beat well.  Sift in the flour and the baking powder.  Mix in the vanilla.  Drop by teaspoon onto cookie sheets.",
+        "Bake for 10-15 minutes or until golden brown at 375 degrees F (190 degrees C)."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup butter",
+        "2 eggs",
+        "3 1/2 cups sifted all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Becky's Sugary Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/10932/beckys-sugary-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bed-and-breakfast-baked-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/bed-and-breakfast-baked-oatmeal.json
new file mode 100644
index 000000000..25f3f169e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bed-and-breakfast-baked-oatmeal.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Mix oatmeal, baking powder, and sugar together in a large bowl. Beat milk and egg together in a separate bowl; add to oatmeal mixture and stir to incorporate. Stir cranberries, coconut, and nuts into the oatmeal mixture; spread into the prepared baking dish.",
+        "Bake in preheated oven until beginning to brown along the edges, 50 to 60 minutes."
+    ],
+    "ingredients": [
+        "1 cup oatmeal",
+        "1/2 teaspoon baking powder",
+        "1 pinch white sugar",
+        "2 cups milk",
+        "1 egg, or more to taste",
+        "1/4 cup dried cranberries",
+        "1/4 cup flaked coconut",
+        "1/4 cup chopped nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bed and Breakfast Baked Oatmeal",
+    "url": "http://allrecipes.com/recipe/239378/bed-and-breakfast-baked-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bedouin-salsa-355011.json b/serverless-fleets/data/input/inferencing/recipes/bedouin-salsa-355011.json
new file mode 100644
index 000000000..26e1eea2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bedouin-salsa-355011.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot.",
+        "Cook garlic and jalape\u00f1os, turning with tongs occasionally, until blackened in spots, about 15 minutes. Cool slightly, about 15 minutes.",
+        "Combine all ingredients except parsley in a food processor and finely chop. Add parsley and pulse a few more times."
+    ],
+    "ingredients": [
+        "8 to 10 garlic cloves, peeled",
+        "3 fresh jalape\u00f1os, stemmed",
+        "6 fresh serrano chiles, stemmed and chopped",
+        "3/4 cup coarsely chopped sweet onion",
+        "2 heaping teaspoon kosher salt",
+        "1/4 cup grapeseed or vegetable oil",
+        "1/3 cup fresh lemon juice",
+        "1 to 1 1/2 cups flat-leaf parsley sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Food Processor",
+        "Garlic",
+        "Onion",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Healthy",
+        "Jalape\u00f1o",
+        "Party",
+        "Potluck",
+        "Parsley",
+        "Lemon Juice",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bedouin Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/bedouin-salsa-355011"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bee-lians-rich-orange-cake.json b/serverless-fleets/data/input/inferencing/recipes/bee-lians-rich-orange-cake.json
new file mode 100644
index 000000000..46489f18f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bee-lians-rich-orange-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.",
+        "Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.",
+        "In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.",
+        "Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "3/4 cup white sugar",
+        "2 tablespoons grated orange zest",
+        "2 egg yolks",
+        "1 cup self-rising flour",
+        "1/2 cup fresh orange juice",
+        "2 egg whites",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bee Lian's Rich Orange Cake",
+    "url": "http://allrecipes.com/recipe/8414/bee-lians-rich-orange-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bee-sting-cake-bienenstich-i.json b/serverless-fleets/data/input/inferencing/recipes/bee-sting-cake-bienenstich-i.json
new file mode 100644
index 000000000..382c1662b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bee-sting-cake-bienenstich-i.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Combine the yeast, and the warm water; set aside to proof for 5 minutes.",
+        "Cream 3/4 cup butter and sugar until light.  Beat in the eggs and yolks one at a time.  Add the vanilla, milk, sour cream, and yeast.  Beat until smooth.  Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes.  Can be placed in the refrigerator overnight instead.",
+        "Beat down the dough, and divide into two pieces.  Place each in a buttered 9 inch square pan.  Brush the top of each with 1 tablespoon of the melted butter.  Cover and let rise until doubled.",
+        "For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat.  Bring to a boil, and stir until the sugar dissolves.  Boil for 30 seconds.  Remove from heat; add the lemon juice and almonds.  Let cool slightly.  Drizzle the warm glaze, not hot, over each of the cakes.",
+        "Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden.  Cool on a rack.",
+        "Split the cakes lengthwise using a serrated knife, and fill with the pastry cream.  Sandwich cakes back together and serve."
+    ],
+    "ingredients": [
+        "2 (.25 ounce) packages active dry yeast",
+        "1/4 cup warm water",
+        "3/4 cup unsalted butter, softened",
+        "3/4 cup white sugar",
+        "2 eggs, room temperature",
+        "3 egg yolks",
+        "1/2 teaspoon salt",
+        "1/2 cup warm milk",
+        "2 teaspoons vanilla extract",
+        "1/2 cup sour cream, room temperature",
+        "4 cups all-purpose flour",
+        "2 tablespoons unsalted butter, melted",
+        "2/3 cup packed light brown sugar",
+        "6 tablespoons unsalted butter",
+        "3/8 cup heavy whipping cream",
+        "3/8 cup honey",
+        "1/4 cup lemon juice",
+        "5/8 cup sliced almonds",
+        "2 cups pastry cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bee Sting Cake (Bienenstich) I",
+    "url": "http://allrecipes.com/recipe/7485/bee-sting-cake-bienenstich-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bee-sting-cake-bienenstich-ii.json b/serverless-fleets/data/input/inferencing/recipes/bee-sting-cake-bienenstich-ii.json
new file mode 100644
index 000000000..36e333f1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bee-sting-cake-bienenstich-ii.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine.  Turn dough out onto a lightly floured surface.  Knead until smooth and elastic, about 15 to 20 minutes.  Place in a well greased bowl, and cover.  Let rise in a warm place for 1 hour, or until doubled.",
+        "Punch down the dough.  Roll out to a 1/2 inch thickness.  Spread  into a greased 8 inch square baking pan.  Cover, and let rise for 30 minutes.",
+        "Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan.  Add almonds and 1 tablespoon milk.  Remove from heat, and stir in honey.  Spread evenly and carefully onto the dough.  Allow dough to continue to rise for an additional 30 minutes.",
+        "Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.",
+        "Dissolve cornstarch in a little milk.  Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler.  Heat while stirring until thickened, about 2 to 3 minutes.  Add in beaten egg, and keep stirring  for about 2 more minutes, or until thick.  Remove from heat, and stir in extract.  Chill, covered, in refrigerator for at least 1 hour.  Beat the whipping cream with the cream of tartar until stiff.  Fold into the chilled pudding.",
+        "Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles.  Slice each horizontally into halves.   Fill with pudding mixture.  Chill, and serve cold."
+    ],
+    "ingredients": [
+        "1 5/8 cups all-purpose flour",
+        "1 tablespoon active dry yeast",
+        "2 tablespoons white sugar",
+        "1 pinch salt",
+        "3/4 cup lukewarm milk",
+        "3 tablespoons butter",
+        "3 tablespoons butter",
+        "1 1/2 tablespoons confectioners' sugar",
+        "1 tablespoon milk",
+        "5/8 cup sliced almonds",
+        "1 tablespoon honey (optional)",
+        "1 1/2 cups milk",
+        "1/3 cup cornstarch",
+        "1 tablespoon white sugar",
+        "1 egg, beaten",
+        "1 teaspoon almond extract",
+        "1 cup heavy whipping cream",
+        "1/2 tablespoon cream of tartar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bee Sting Cake (Bienenstich) II",
+    "url": "http://allrecipes.com/recipe/8039/bee-sting-cake-bienenstich-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bee-sting-cake.json b/serverless-fleets/data/input/inferencing/recipes/bee-sting-cake.json
new file mode 100644
index 000000000..e0fc6dd03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bee-sting-cake.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat 2/3 cup milk in a small saucepan over medium heat until it begins to bubble, 3 to 4 minutes. Remove from heat and stir in 6 tablespoons butter. Cool to lukewarm, about 5 minutes.",
+        "Combine flour, 1/3 cup sugar, and yeast in a large bowl. Pour in milk and butter mixture; add egg. Beat with an electric mixer on low speed until dough is smooth. Cover and let rise until doubled in size, about 1 hour.",
+        "Punch dough down gently to deflate. Roll out to a 10-inch round on a floured work surface. Place in a 10-inch springform pan. Cover and let rise until doubled, about 30 minutes.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Combine almonds, 1 cup sugar, and 9 tablespoons butter in a saucepan over medium heat; cook and stir until butter is melted and sugar is dissolved, about 5 minutes. Remove from heat; add 2 tablespoons milk and cool until lukewarm, about 5 minutes. Spread over the dough in the pan.",
+        "Bake in the preheated oven until golden brown, about 30 minutes. Run a knife around the edge of the pan to loosen cake; transfer to a wire rack to cool completely, 30 to 45 minutes.",
+        "Combine 1 1/2 cup milk and vanilla pudding mix in a bowl; beat with a whisk until very smooth, about 2 minutes. Chill pudding until set, about 30 minutes.",
+        "Slice cake in half lengthwise. Spread pudding over bottom cake layer and cover with top cake layer."
+    ],
+    "ingredients": [
+        "Cake:",
+        "2/3 cup milk",
+        "6 tablespoons butter",
+        "3 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "1 (.25 ounce) package active dry yeast",
+        "1 egg",
+        "Topping:",
+        "1 1/4 cups sliced almonds",
+        "1 cup white sugar",
+        "9 tablespoons butter",
+        "2 tablespoons milk",
+        "Filling:",
+        "1 1/2 cups milk",
+        "1 (3.5 ounce) package instant vanilla pudding mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bee Sting Cake",
+    "url": "http://allrecipes.com/recipe/255738/bee-sting-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-andouille-burgers-with-asiago-cheese-105297.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-andouille-burgers-with-asiago-cheese-105297.json
new file mode 100644
index 000000000..605f743ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-andouille-burgers-with-asiago-cheese-105297.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)",
+        "Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.",
+        "Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers.",
+        "Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.",
+        "*Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted."
+    ],
+    "ingredients": [
+        "4 oil-packed sun-dried tomatoes, drained",
+        "1/2 cup mayonnaise",
+        "1 tablespoon whole-grain Dijon mustard",
+        "8 ounces andouille sausages,* cut into 1-inch pieces",
+        "2 1/2 pounds ground beef (15% fat)",
+        "2 large shallots, minced",
+        "2 teaspoons salt",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon fennel seeds, crushed",
+        "6 large sesame-seed hamburger buns",
+        "6 1/3-inch-thick slices red onion",
+        "Olive oil",
+        "1 cup coarsely grated Asiago cheese**",
+        "1 7- to 7 1/2-ounce jar roasted red peppers, drained"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Cheese",
+        "Onion",
+        "Pepper",
+        "Summer",
+        "Grill/Barbecue"
+    ],
+    "title": "Beef and Andouille Burgers with Asiago Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-andouille-burgers-with-asiago-cheese-105297"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-asparagus-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-asparagus-stir-fry.json
new file mode 100644
index 000000000..ebd8f8cec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-asparagus-stir-fry.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Cook the beef and vegetables",
+        "Lightly season the beef with salt and black pepper. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.",
+        "In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.",
+        "Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.",
+        "Finish the dish",
+        "Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.",
+        "Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Simple Suppers,",
+        "by Melanie Barnard (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "1 1/2 lb. sirloin steak, cut into thin strips",
+        "Salt and freshly ground black pepper, to taste",
+        "1/4 cup hoisin sauce",
+        "2 Tbs. dry sherry",
+        "1 tsp. chili oil",
+        "1/4 cup peanut oil",
+        "1 yellow onion, thinly sliced",
+        "3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch\u00a0pieces",
+        "3 garlic cloves, minced",
+        "1/4 tsp. red pepper flakes",
+        "Steamed rice for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef & Asparagus Stir-Fry",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-asparagus-stir-fry.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-avocado-fajitas-236651.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-avocado-fajitas-236651.json
new file mode 100644
index 000000000..985d4c8d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-avocado-fajitas-236651.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.",
+        "While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.",
+        "Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.",
+        "Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.",
+        "While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.",
+        "Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro."
+    ],
+    "ingredients": [
+        "1 1/2 lb flank steak, trimmed if necessary",
+        "1 tablespoon ground cumin",
+        "1 tablespoon chile powder",
+        "3/4 teaspoon black pepper",
+        "3/4 teaspoon cayenne",
+        "1 1/2 teaspoons salt",
+        "1 heart of romaine",
+        "2 firm-ripe avocados (8 to 10 oz each)",
+        "12 (6-inch) flour tortillas (not low-fat)",
+        "1 cup loosely packed fresh cilantro sprigs",
+        "Accompaniments: tomatillo salsa such as Frontera or Desert Rose; lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Microwave",
+        "Beef",
+        "Leafy Green",
+        "Herb",
+        "Vegetable",
+        "Quick & Easy",
+        "Steak",
+        "Avocado",
+        "Grill/Barbecue",
+        "Tortillas",
+        "Gourmet"
+    ],
+    "title": "Beef and Avocado Fajitas",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-avocado-fajitas-236651"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-bacon-meatloaf-351032.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-bacon-meatloaf-351032.json
new file mode 100644
index 000000000..7c4615236
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-bacon-meatloaf-351032.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.",
+        "Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve."
+    ],
+    "ingredients": [
+        "1 12-ounce red onion, coarsely diced",
+        "3 large garlic cloves, peeled",
+        "1 1/4 pounds ground beef (10% fat)",
+        "1/2 cup ketchup, divided",
+        "2 large eggs",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise",
+        "4 slices white sandwich bread, torn into pieces",
+        "3 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Kid-Friendly",
+        "Low Cal",
+        "Dinner",
+        "Ground Beef",
+        "Bacon",
+        "Family Reunion",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef and Bacon Meatloaf",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-bacon-meatloaf-351032"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-casserole.json
new file mode 100644
index 000000000..8a08dbcc3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Soak the barley in warm water for 3 hours, then drain and set aside.",
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.",
+        "Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour."
+    ],
+    "ingredients": [
+        "2/3 cup uncooked barley",
+        "1 pound ground beef",
+        "1 onion, chopped",
+        "1 cup sliced carrots",
+        "2 tablespoons soy sauce",
+        "2 tablespoons molasses",
+        "1 1/2 cups water",
+        "salt and pepper to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Barley Casserole",
+    "url": "http://allrecipes.com/recipe/180766/beef-and-barley-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-102983.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-102983.json
new file mode 100644
index 000000000..3cbf96be5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-102983.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Melt butter in heavy large pot over medium heat. Add vegetables; saut\u00e9 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)",
+        "Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) butter",
+        "2 cups chopped onions",
+        "1 cup chopped peeled turnip",
+        "1 cup cauliflower florets",
+        "1 cup broccoli florets",
+        "1 cup chopped peeled yams (red-skinned sweet potatoes)",
+        "1 cup chopped peeled potatoes",
+        "1 cup chopped celery",
+        "5 cups beef stock or canned beef broth",
+        "5 cups chicken stock or canned low-salt chicken broth",
+        "1 cup pearl barley",
+        "1 1/2 tablespoons chopped fresh thyme",
+        "1 1/2 tablespoons chopped fresh oregano",
+        "1 1/2 pounds filet mignon, cut into 1/2-inch pieces",
+        "1/4 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Vegetable",
+        "Appetizer",
+        "Saut\u00e9",
+        "Dinner",
+        "Barley",
+        "Fall",
+        "Winter",
+        "Simmer",
+        "Boil",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Beef and Barley Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-barley-soup-102983"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-i.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-i.json
new file mode 100644
index 000000000..73ea40a3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place beef bones in a large size slow cooker.  Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic.  Fill slow cooker within 2 inches of  the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.",
+        "Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.",
+        "Remove and discard onion, bouquets garnis, celery, and parsley.",
+        "Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve."
+    ],
+    "ingredients": [
+        "2 beef soup bones",
+        "2 tablespoons kosher salt",
+        "5 stalks celery",
+        "1 onion, quartered",
+        "1/2 teaspoon ground black pepper",
+        "2 'bouqet garni' spice balls",
+        "1/2 pound baby carrots",
+        "1/4 cup fresh parsley",
+        "11 cloves garlic, peeled",
+        "1 cup barley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Barley Soup I",
+    "url": "http://allrecipes.com/recipe/13283/beef-and-barley-soup-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-ii.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-ii.json
new file mode 100644
index 000000000..a68c1c65b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large stock pot bring beef stock to a gentle boil.  Add beef and barley, reduce to simmer, cover and cook at least 1 hour.",
+        "Check the barley, as to how soft it is.  You made need to add more beef stock if to much evaporates.",
+        "Add ground pepper to taste.  Cook until soup reaches desired thickness."
+    ],
+    "ingredients": [
+        "2 quarts beef stock",
+        "1 cup diced cooked beef",
+        "1 (12 ounce) package barley",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Barley Soup II",
+    "url": "http://allrecipes.com/recipe/13372/beef-and-barley-soup-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-iii.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-iii.json
new file mode 100644
index 000000000..04dadfb33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-iii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.",
+        "Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 1/2 cups chopped onion",
+        "1 cup chopped celery",
+        "1 cup chopped carrots",
+        "2 cloves garlic, minced",
+        "10 cups beef stock",
+        "3/4 cup barley",
+        "1 bay leaf",
+        "3 sprigs fresh thyme, chopped",
+        "1/2 cup red wine",
+        "2 cups cubed potatoes",
+        "2 cups diced cooked beef",
+        "1 teaspoon browning sauce (optional)",
+        "1 1/2 cups chopped cabbage",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Barley Soup III",
+    "url": "http://allrecipes.com/recipe/15094/beef-and-barley-soup-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-iv.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-iv.json
new file mode 100644
index 000000000..8c67728ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup-iv.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots.  Cover with water to within 2 inches of top of pot.  Bring to a boil, then reduce heat and simmer 1 hour.",
+        "Place onion and celery in pot and continue to simmer 2 hours more.",
+        "Remove onion, carrots, bone and celery.  Season with salt and serve."
+    ],
+    "ingredients": [
+        "1 pound cubed beef stew meat",
+        "1 beef soup bone",
+        "1/4 cup barley",
+        "3 carrots, peeled",
+        "1 onion, peeled and left whole",
+        "3 stalks celery",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Barley Soup IV",
+    "url": "http://allrecipes.com/recipe/26362/beef-and-barley-soup-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup.json
new file mode 100644
index 000000000..8d7f3c010
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-barley-soup.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Cook the barley",
+        "In a saucepan over medium-high heat, bring the water to a boil. Add the 1 tsp. salt and the barley and return to a boil. Reduce the heat to low, cover and cook the barley until just tender, about 1 1/2 hours. Drain and set aside.",
+        "Prepare the soup base",
+        "When the barley has been cooking for about an hour, set a large saucepan over medium heat and melt the butter. Add the onion and mushrooms and saut\u00e9 until the onion is translucent and the mushrooms have released their juices, about 5 minutes. Add the stock and beef, reduce the heat to low and simmer, uncovered, for about 10 minutes.",
+        "Finish the soup",
+        "When the barley is ready, add it to the soup and simmer over medium heat for 5 minutes to blend the flavors. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Soup",
+        ", by Georgeanne Brennan (Oxmoor House, 2006)."
+    ],
+    "ingredients": [
+        "3 cups water",
+        "1 tsp. salt, plus more, to taste",
+        "1/4 cup pearl barley",
+        "2 Tbs. unsalted butter",
+        "1 small yellow onion, chopped",
+        "1/2 lb. button mushrooms, finely chopped",
+        "4 cups beef stock, homemade or purchased",
+        "1/2 lb. boneless beef sirloin, cut into thin slices and then finely chopped",
+        "Freshly ground pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef and Barley Soup",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-barley-soup.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-basil-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-basil-stir-fry.json
new file mode 100644
index 000000000..dfddab9c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-basil-stir-fry.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a small bowl, stir together the soy sauce, sherry, honey and cornstarch.",
+        "In a wok or large fry pan over high heat, warm 1 Tbs. of the oil. Season the steak pieces with salt and pepper. Add to the pan and cook, tossing to sear on all sides, until browned but still rare inside, about 3 minutes. Transfer to a plate. Pour off any\u00a0 fat from the pan.",
+        "Return the pan to high heat and warm the remaining 1 Tbs. oil. Add the garlic and ginger and stir-fry until fragrant, about 1 minute, taking care not to let the garlic and ginger brown. Add the squash, carrots and sugar snap peas and stir-fry for 4 minutes. Add the steak and the soy sauce mixture and stir to combine. Cook, stirring often, until the sauce thickens, about 3 minutes. Top with the basil leaves and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "One Pot of the Day",
+        ", by Kate McMillan (Weldon Owen, 2012)"
+    ],
+    "ingredients": [
+        "1/4 cup (2 fl. oz./60 ml) soy sauce",
+        "3 Tbs. sherry",
+        "1 Tbs. honey",
+        "1 tsp. cornstarch",
+        "2 Tbs. canola oil",
+        "1 lb. (500 g) flank steak, thinly sliced, then cut into 1-inch (2.5-cm) pieces",
+        "Salt and freshly ground pepper",
+        "2 garlic cloves, minced",
+        "1-inch (2.5-cm) piece peeled fresh ginger, grated",
+        "1 yellow squash, cut into 1/2-inch (12-mm) matchsticks",
+        "2 carrots, cut into 1/2-inch (12-mm) matchsticks",
+        "4 oz. (125 g) sugar snap peas, trimmed and halved",
+        "1/4 cup (1/4 oz./7 g) small fresh basil leaves, preferably Thai"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef and Basil Stir-Fry",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-basil-stir-fry.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-burritos-29.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-burritos-29.json
new file mode 100644
index 000000000..7bb832bdd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-burritos-29.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.",
+        "Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1 onion, chopped",
+        "4 large garlic cloves, minced",
+        "3 tablespoons ground cumin",
+        "3 15-ounce cans black beans or pinto beans, rinsed, drained",
+        "1 14 1/2-ounce can beef broth",
+        "1 4-ounce can diced green chilies",
+        "4 green onions",
+        "Warm flour tortillas",
+        "Grated Monterey Jack cheese",
+        "Chopped fresh cilantro",
+        "Purchased salsa"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Saut\u00e9",
+        "Quick & Easy"
+    ],
+    "title": "Beef and Bean Burritos",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-bean-burritos-29"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-burritos-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-burritos-recipe.json
new file mode 100644
index 000000000..6d72593f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-burritos-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat the oven to 170 to 180 degrees F.",
+        "In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.",
+        "Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.",
+        "Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.",
+        "When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.",
+        "Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly."
+    ],
+    "ingredients": [
+        "1 medium onion, diced",
+        "2 pounds ground beef",
+        "1/2 teaspoon ground cumin",
+        "1/4 teaspoon chili powder",
+        "1/4 teaspoon ground oregano",
+        "1/4 teaspoon salt",
+        "Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce",
+        "One 28-ounce can refried beans",
+        "3/4 cup grated Cheddar, plus extra for sprinkling",
+        "12 burrito-size flour tortillas",
+        "1/2 cup fresh cilantro leaves"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Burrito",
+        "Beef",
+        "Meat",
+        "Beans and Legumes",
+        "Main Dish Recipes"
+    ],
+    "title": "Beef and Bean Burritos",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/beef-and-bean-burritos-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-chile-verde.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-chile-verde.json
new file mode 100644
index 000000000..4be02750b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-chile-verde.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute."
+    ],
+    "ingredients": [
+        "1 pound 93%-lean ground beef",
+        "1 large red bell pepper, chopped",
+        "1 large onion, chopped",
+        "6 cloves garlic, chopped",
+        "1 tablespoon chili powder",
+        "2 teaspoons ground cumin",
+        "1/4 teaspoon cayenne pepper, or to taste",
+        "1 (16 ounce) jar green salsa, green enchilada sauce or taco sauce",
+        "1/4 cup water",
+        "1 (15 ounce) can pinto or kidney beans, rinsed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Bean Chile Verde",
+    "url": "http://allrecipes.com/recipe/167904/beef-and-bean-chile-verde/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-chili-107079.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-chili-107079.json
new file mode 100644
index 000000000..c719afdd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-chili-107079.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add onions; saut\u00e9 until brown, about 6 minutes. Add jalape\u00f1os and garlic; saut\u00e9 1 minute. Add beef; saut\u00e9 until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)",
+        "Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 large red onions, chopped",
+        "5 tablespoons chopped jalape\u00f1o chilies with seeds",
+        "8 garlic cloves, chopped",
+        "2 1/3 pounds ground beef (15% fat)",
+        "1/4 cup chili powder",
+        "2 tablespoons ground cumin",
+        "1 teaspoon sweet paprika",
+        "1 28-ounce can diced tomatoes in juice",
+        "2 15 1/4-ounce cans kidney beans, drained",
+        "1 14-ounce can beef broth",
+        "Sour cream",
+        "Grated cheddar cheese",
+        "Chopped green onions",
+        "Chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Tomato",
+        "Super Bowl",
+        "Low Cal",
+        "Meat",
+        "Ground Beef",
+        "Fall",
+        "Tailgating",
+        "Healthy",
+        "Jalape\u00f1o",
+        "Simmer"
+    ],
+    "title": "Beef and Bean Chili",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-bean-chili-107079"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-chimichangas.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-chimichangas.json
new file mode 100644
index 000000000..a97f92340
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-chimichangas.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.",
+        "Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.",
+        "Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "3/4 cup chopped onion",
+        "3/4 cup diced green bell pepper",
+        "1 1/2 cups whole kernel corn",
+        "2 cups taco sauce",
+        "2 teaspoons chili powder",
+        "1 teaspoon garlic salt",
+        "1 teaspoon ground cumin",
+        "1 (16 ounce) can refried beans",
+        "8 (12 inch) flour tortillas",
+        "1 (16 ounce) package shredded Monterey Jack cheese",
+        "1 tablespoon butter, melted",
+        "shredded lettuce",
+        "1 tomato, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Bean Chimichangas",
+    "url": "http://allrecipes.com/recipe/36766/beef-and-bean-chimichangas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-pot.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-pot.json
new file mode 100644
index 000000000..c56919157
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-bean-pot.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a large skillet over medium high heat, saute the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.",
+        "In a 3 quart casserole dish, combine the vinegar, mustard, ketchup, brown sugar, green bell pepper, kidney beans, chili beans, pork and beans and the meat mixture. Stir together until well blended.",
+        "Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, remove from oven and top with the cheese and crushed tortilla chips. Return to oven and bake for 5 to 6 more minutes, or until the cheese is melted and bubbly."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1 onion, chopped",
+        "6 slices bacon, diced",
+        "1 tablespoon distilled white vinegar",
+        "1 tablespoon prepared mustard",
+        "1/2 cup ketchup",
+        "1/2 cup brown sugar",
+        "1 green bell pepper, chopped",
+        "1 (15 ounce) can kidney beans",
+        "1 (16 ounce) can chili beans",
+        "1 (15 ounce) can pork and beans",
+        "6 slices American cheese",
+        "1 cup crushed tortilla chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Bean Pot",
+    "url": "http://allrecipes.com/recipe/18825/beef-and-bean-pot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-beet-borscht.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-beet-borscht.json
new file mode 100644
index 000000000..713cbfa79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-beet-borscht.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.",
+        "Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.",
+        "Serve garnished with sour cream and dill."
+    ],
+    "ingredients": [
+        "1 (1 inch thick) slice bone-in beef shank",
+        "3 quarts water",
+        "1 onion, chopped",
+        "1 cup chopped carrots",
+        "1/2 cup chopped celery",
+        "1 bay leaf",
+        "3 cups diced peeled beets",
+        "2 cups chopped cabbage",
+        "1/4 cup white vinegar, or to taste",
+        "salt and ground black pepper to taste",
+        "1 cup sour cream, for garnish",
+        "2 tablespoons chopped fresh dill, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Beet Borscht",
+    "url": "http://allrecipes.com/recipe/229451/beef-and-beet-borscht/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-bell-pepper-fajitas.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-bell-pepper-fajitas.json
new file mode 100644
index 000000000..7e0b6e133
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-bell-pepper-fajitas.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 3 to 5 minutes or until meat is no longer pink. Transfer beef to medium bowl. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir 2 minutes or until tender-crisp. Add to beef in bowl. Keep warm.",
+        "Stir Rice Mix, water and tomatoes into skillet. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender.",
+        "Return beef and vegetables to skillet; cook and stir until heated through. Serve in warmed tortillas."
+    ],
+    "ingredients": [
+        "2 tablespoons oil, divided",
+        "1 pound boneless beef sirloin steak, cut into thin strips",
+        "1 medium onion, thinly sliced",
+        "1 medium green bell pepper, thinly sliced",
+        "1 (6.9 ounce) package ZATARAIN'S\u00ae Spanish Rice",
+        "1 1/2 cups water",
+        "1 (14.5 ounce) can diced tomatoes, undrained",
+        "8 (8 inch) flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Bell Pepper Fajitas",
+    "url": "http://allrecipes.com/recipe/240945/beef-and-bell-pepper-fajitas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-biscuit.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-biscuit.json
new file mode 100644
index 000000000..05673be39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-biscuit.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.",
+        "Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.",
+        "Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.",
+        "Bake in  preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color."
+    ],
+    "ingredients": [
+        "1 1/4 pounds lean ground beef",
+        "1/2 cup chopped onion",
+        "1/4 cup chopped green chile pepper",
+        "1 (8 ounce) can tomato sauce",
+        "2 teaspoons chili powder",
+        "1/2 teaspoon garlic salt",
+        "1 (10 ounce) can refrigerated buttermilk biscuit dough",
+        "1 1/2 cups shredded Monterey Jack cheese, divided",
+        "1/2 cup sour cream",
+        "1 egg, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Biscuit",
+    "url": "http://allrecipes.com/recipe/22671/beef-and-biscuit/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-black-bean-chili-with-lime-c.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-black-bean-chili-with-lime-c.json
new file mode 100644
index 000000000..58413f54f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-black-bean-chili-with-lime-c.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cook ground beef, onion, and garlic in a large skillet until meat is browned; drain off any fat.",
+        "Add black beans, undrained tomatoes, sweet pepper, water, and ground chipotle chile pepper to a 3 1/2- or 4-quart slow cooker. Stir in beef mixture. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Serve topped with Lime Crema (see below) and chopped fresh mango.",
+        "Lime Crema: Stir together VOSKOS(R) Nonfat Honey Greek Yogurt, lime peel, and lime juice in a bowl. Serve immediately or chill up to 24 hours."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1133463.jpg",
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "1 cup chopped onion",
+        "3 cloves garlic, minced",
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "2 (14.5 ounce) cans fire-roasted diced tomatoes",
+        "1 cup chopped yellow or red sweet pepper",
+        "1 cup water",
+        "1/2 teaspoon ground dried chipotle pepper, or more to taste",
+        "1 fresh mango, peeled, seeded, and chopped",
+        "Lime Crema:",
+        "2 (5.3 ounce) containers VOSKOS\u00ae Nonfat Honey Greek Yogurt",
+        "2 teaspoons grated lime zest",
+        "2 tablespoons lime juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Black Bean Chili with Lime Crema",
+    "url": "http://allrecipes.com/recipe/237932/beef-and-black-bean-chili-with-lime-c/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-blue-cheese-wrap.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-blue-cheese-wrap.json
new file mode 100644
index 000000000..15d200121
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-blue-cheese-wrap.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Arrange roast beef slices onto the flour tortilla; top with lettuce leaves, red bell pepper leaves, blue cheese, and blue cheese salad dressing. Roll tortilla around ingredients."
+    ],
+    "ingredients": [
+        "4 ounces thinly sliced deli roast beef",
+        "1 (8 inch) flour tortilla",
+        "2 romaine lettuce leaves",
+        "1/4 cup red bell pepper strips",
+        "2 tablespoons crumbled blue cheese",
+        "2 tablespoons blue cheese salad dressing, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Blue Cheese Wrap",
+    "url": "http://allrecipes.com/recipe/242009/beef-and-blue-cheese-wrap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-bow-ties-pasta.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-bow-ties-pasta.json
new file mode 100644
index 000000000..8f4c41550
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-bow-ties-pasta.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.",
+        "In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes.",
+        "Place the bow-tie pasta into a large serving dish, and pour the ground beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with Parmesan cheese before serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups bow-tie pasta (farfalle)",
+        "1 pound ground beef",
+        "3 cloves garlic, minced",
+        "2 cups chopped fresh tomatoes",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "2 tablespoons chopped fresh basil",
+        "3 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Bow Ties Pasta",
+    "url": "http://allrecipes.com/recipe/214991/beef-and-bow-ties-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-brew.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-brew.json
new file mode 100644
index 000000000..a807058ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-brew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Melt the butter in a large saucepan over medium heat. Add the mushrooms and saute for 5 minutes, or until they are dark brown and tender. Add the beer, 1/2 cup water, bay leaf, thyme, ground black pepper and salt.",
+        "Add the meat, onions, green bell pepper and red bell pepper. Simmer for another 20 minutes, or until beef is tender. Remove bay leaf.",
+        "In a separate small bowl, combine the flour and remaining 1/4 cup water. Mix well, making sure the flour is completely dissolved. Stir this mixture into the meat mixture. Cook until thickened and bubbly, then cook for 3 minutes more."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 cup sliced fresh mushrooms",
+        "1 cup beer",
+        "3/4 cup water, divided",
+        "1 bay leaf",
+        "3/4 teaspoon dried thyme",
+        "1/8 teaspoon ground black pepper",
+        "1/2 teaspoon salt",
+        "1 pound round steak - cut into 1 inch strips",
+        "2 onions, chopped",
+        "1 green bell pepper, chopped",
+        "1 red bell pepper, chopped",
+        "2 tablespoons all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Brew",
+    "url": "http://allrecipes.com/recipe/17376/beef-and-brew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-brie-sliders.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-brie-sliders.json
new file mode 100644
index 000000000..ab117b0b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-brie-sliders.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine bread crumbs, VOSKOS(R) Nonfat Blueberry Greek Yogurt, mustard, salt, and pepper in a large bowl. Add ground beef, mix well. Shape mixture into twelve small patties.",
+        "For charcoal grill, place patties on the grill rack directly over medium coals; cover and grill for 8 to 10 minutes or until done (160 degrees F), turning once halfway through grilling and topping each burger with cheese the last minute of grilling time. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.) Serve patties on buns with sliced onion."
+    ],
+    "ingredients": [
+        "3/4 cup soft bread crumbs",
+        "1 (5.3 ounce) container VOSKOS\u00ae Nonfat Blueberry Greek Yogurt",
+        "1 tablespoon Dijon-style mustard",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 1/2 pounds lean ground beef",
+        "4 ounces Brie cheese, sliced",
+        "12 cocktail buns, split and toasted",
+        "1/3 cup thinly sliced red onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Brie Sliders",
+    "url": "http://allrecipes.com/recipe/237933/beef-and-brie-sliders/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-noodle-bowl.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-noodle-bowl.json
new file mode 100644
index 000000000..56c4bee71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-noodle-bowl.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.",
+        "Trim beef and slice into thin bite-size strips.",
+        "Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.",
+        "Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.",
+        "Divide penne and broccoli among 4 bowls. Spoon beef mixture on top."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package penne pasta",
+        "3 cups broccoli florets",
+        "12 ounces boneless beef chuck, partially frozen",
+        "1 tablespoon olive oil",
+        "1 onion, cut into 1/2-inch slices",
+        "2 cloves garlic, minced",
+        "1 tablespoon all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 (14 ounce) can beef broth",
+        "1/4 cup tomato paste",
+        "1 teaspoon Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Broccoli Noodle Bowl",
+    "url": "http://allrecipes.com/recipe/247160/beef-and-broccoli-noodle-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-salad.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-salad.json
new file mode 100644
index 000000000..2fff04141
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Pour 1/2 inch of water into a pan fitted with a steamer basket. Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes. Drain, and cool.",
+        "To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture. Whisk in the sour cream.",
+        "Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates."
+    ],
+    "ingredients": [
+        "1 1/2 pounds broccoli - cut into florets, stems peeled and sliced 1/4 inch thick",
+        "2 tablespoons white wine vinegar",
+        "2 teaspoons Dijon mustard",
+        "1/2 teaspoon prepared horseradish, or to taste",
+        "3/4 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/2 cup olive oil",
+        "3 tablespoons sour cream",
+        "3/4 pound thick sliced deli roast beef, cut into 1/2-inch pieces",
+        "2 1/2 cups cherry tomatoes, halved",
+        "6 green onions cut diagonally into thin slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Broccoli Salad",
+    "url": "http://allrecipes.com/recipe/101912/beef-and-broccoli-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-23.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-23.json
new file mode 100644
index 000000000..cef9a282a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-23.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Combine first 7 ingredients and refrigerate 4 hours or overnight.",
+        "Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.",
+        "Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute."
+    ],
+    "ingredients": [
+        "8 ounces top sirloin, cut into 1/4-inch-thick strips",
+        "3 tablespoons soy sauce",
+        "1 tablespoon Sherry",
+        "1 tablespoon brown sugar",
+        "1 tablespoon oriental sesame oil",
+        "3 large garlic cloves, minced",
+        "1 2-inch piece fresh ginger, peeled, minced",
+        "2 cups broccoli florets",
+        "1 tablespoon peanut or other vegetable oil",
+        "2 cups Chinese pea pods, trimmed",
+        "6 green onions, cut into 1-inch-long pieces",
+        "1/2 red bell pepper, sliced",
+        "1 teaspoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wok",
+        "Beef",
+        "Vegetable",
+        "Marinate",
+        "Stir-Fry",
+        "Kid-Friendly"
+    ],
+    "title": "Beef and Broccoli Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-broccoli-stir-fry-23"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-51262440.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-51262440.json
new file mode 100644
index 000000000..6cacd451e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-51262440.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Whisk together the soy sauce, sesame oil, honey, garlic and ginger.",
+        "Place the beef in a Ziploc bag (or glass bowl), pouring in half of the sauce mixture to coat the beef. Marinate for either 20 minutes on the counter or covered overnight in the fridge.",
+        "Whisk the cornstarch and water together and add to the remaining sauce mixture.",
+        "Heat a wok or large saut\u00e9 pan over high heat, add 2 teaspoons oil and add the beef. Cook for 4 minutes and remove beef to a clean bowl.",
+        "Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes.",
+        "Add the beef back into the pan. Make a well in the center and pour in the sauce. Cook until the sauce is thick and everything is heated through, about 2 minutes.",
+        "Serve over brown rice."
+    ],
+    "ingredients": [
+        "1/3 cup soy sauce",
+        "1/2 teaspoon sesame oil (I like to use toasted)",
+        "1 tablespoon honey",
+        "1 clove garlic, finely chopped or grated",
+        "1 teaspoon fresh ginger, finely chopped or grated",
+        "1 teaspoon cornstarch",
+        "1 teaspoon water",
+        "1 pound boneless sirloin, tri tip, flank or skirt steak - sliced into 2 x 1/2 inch strips",
+        "1 package (14 ounces) frozen or fresh broccoli florets",
+        "3 teaspoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Stir-Fry",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Broccoli",
+        "Healthy",
+        "Soy Sauce",
+        "Weelicious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Beef and Broccoli Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-broccoli-stir-fry-51262440"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-861.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-861.json
new file mode 100644
index 000000000..3bf4eb7f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-861.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.",
+        "Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well.",
+        "Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste with salt and pepper. Serve over rice."
+    ],
+    "ingredients": [
+        "1/4 cup soy sauce",
+        "1/4 cup dry Sherry",
+        "1 tablespoon honey",
+        "1 tablespoon (packed) chopped garlic",
+        "2 teaspoons grated orange peel",
+        "1 pound flank steak, cut diagonally across grain into thin strips",
+        "1 large head broccoli, cut into florets",
+        "2 tablespoons vegetable oil",
+        "1 tablespoon cornstarch",
+        "Cooked white rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Rice",
+        "Stir-Fry",
+        "Broccoli",
+        "Fall",
+        "Wisconsin"
+    ],
+    "title": "Beef and Broccoli Stir Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-broccoli-stir-fry-861"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-from-birds.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-from-birds.json
new file mode 100644
index 000000000..c05138ae6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-from-birds.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.",
+        "Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**",
+        "Serve over prepared rice and sprinkle, if desired, with chopped peanuts."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 pound boneless sirloin steak, cut into thin slices",
+        "1 (14 ounce) bag Birds Eye\u00ae Recipe Ready Broccoli Stir Fry",
+        "1/2 cup prepared stir-fry sauce",
+        "1 (10 ounce) bag Birds Eye\u00ae Steamfresh\u00ae Long Grain White Rice, cooked according to package directions*"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Broccoli Stir-Fry from Birds Eye\u00ae",
+    "url": "http://allrecipes.com/recipe/233015/beef-and-broccoli-stir-fry-from-birds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-with-whole.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-with-whole.json
new file mode 100644
index 000000000..4b3dc26e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-stir-fry-with-whole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large skillet, spray with non-stick spray and saute the beef until browned.",
+        "Add the garlic, green onion, broccoli and soy sauce; saute for 1 minute.",
+        "Add the rice and water (according to package directions), bring to a simmer, cover and cook for 10 minutes."
+    ],
+    "ingredients": [
+        "Nonstick cooking spray",
+        "2 cups broccoli florets, blanched",
+        "2 tablespoons soy sauce",
+        "2 cloves garlic, minced",
+        "1/2 pound beef sirloin steak, thinly sliced",
+        "4 green onions, thinly sliced",
+        "1 cup UNCLE BEN'S\u00ae Fast & Natural\u2122 Whole Grain Instant Brown Rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Broccoli Stir Fry with Whole Grain Brown Rice",
+    "url": "http://allrecipes.com/recipe/218945/beef-and-broccoli-stir-fry-with-whole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-with-oyster-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-with-oyster-sauce.json
new file mode 100644
index 000000000..6593daf93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-with-oyster-sauce.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Cut the steak across the grain into strips 3 inches long and 1/4 inch thick. In a bowl, stir together the cornstarch, salt, sugar, baking soda and 2 Tbs. water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.",
+        "Meanwhile, make the sauce: In a bowl, combine the oyster sauce, dark and light soy sauces, peanut oil, cornstarch, sugar, white pepper and 2 Tbs. water. Set aside.",
+        "Bring a saucepan three-fourths full of water to a boil over high heat. Add the broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse under running cold water until cool and drain again. Set aside.",
+        "Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep saut\u00e9 pan over high heat, warm 2 Tbs. of the peanut oil until very hot. Add the beef and stir-fry until it just turns opaque, 3 to 4 minutes. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.",
+        "Wipe out the pan with paper towels and reheat over high heat. Add the remaining 1 Tbs. oil and heat until very hot. Add the garlic and ginger and stir-fry just until golden brown, 15 to 20 seconds. Using the slotted spoon, remove the garlic and ginger and discard. Add the onion to the pan and stir-fry until just tender, about 5 minutes.",
+        "Pour in the rice wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. When the wine has evaporated, add the sauce, stir and bring to a boil. Immediately add the beef and broccoli and stir-fry until the sauce thickens and the beef is heated through, about 3 minutes. Transfer the beef and broccoli to a warmed bowl and serve. Serves 4 to 6."
+    ],
+    "ingredients": [
+        "1 lb. flank steak",
+        "1 Tbs. cornstarch",
+        "1/4 tsp. salt",
+        "1/4 tsp. sugar",
+        "1/8 tsp. baking soda",
+        "2 Tbs. oyster sauce",
+        "1 Tbs. dark soy sauce",
+        "1 Tbs. light soy sauce",
+        "1 tsp. peanut oil",
+        "1 tsp. cornstarch",
+        "1/2 tsp. sugar",
+        "1/8 tsp. freshly ground white pepper",
+        "2 cups small broccoli florets",
+        "3 Tbs. peanut oil",
+        "2 garlic cloves",
+        "2 slices fresh ginger, smashed with the side of a\u00a0 knife",
+        "1 small yellow onion, cut into 1-inch dice",
+        "1 Tbs. Chinese rice wine"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef and Broccoli with Oyster Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-broccoli-with-oyster-sauce.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-wontons-with-ginger-dipping-sauce-100956.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-wontons-with-ginger-dipping-sauce-100956.json
new file mode 100644
index 000000000..b027fbf86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli-wontons-with-ginger-dipping-sauce-100956.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.",
+        "Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.",
+        "Preheat oven to 250\u00b0F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce."
+    ],
+    "ingredients": [
+        "6 tablespoons soy sauce",
+        "1/4 cup plus 2 teaspoons minced peeled fresh ginger",
+        "1/4 cup rice vinegar",
+        "3 tablespoons honey",
+        "1/2 pound lean ground beef",
+        "1 cup chopped broccoli florets",
+        "3/4 cup chopped onion",
+        "1 large egg",
+        "1 1/2 teaspoons minced garlic",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon salt",
+        "1 12-ounce package wonton wrappers",
+        "2 tablespoons oriental sesame oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Ginger",
+        "Appetizer",
+        "Fry",
+        "Super Bowl",
+        "Kid-Friendly",
+        "Broccoli",
+        "Spring",
+        "Poker/Game Night",
+        "Engagement Party",
+        "Kidney Friendly",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Beef and Broccoli Wontons with Ginger Dipping Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-broccoli-wontons-with-ginger-dipping-sauce-100956"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli.json
new file mode 100644
index 000000000..f6645c6f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-broccoli.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Make the sauce",
+        "In a bowl, combine the water, oyster sauce, soy sauce, wine, sesame oil, cornstarch, sugar and white pepper. Stir to dissolve the cornstarch and sugar.",
+        "Cook the broccoli and the noodles",
+        "Bring a large pot of water to a boil over high heat. Add the broccoli and cook until crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to a colander and rinse with cold running water to stop the cooking.",
+        "Return the water to a boil, add the noodles and cook, stirring occasionally, until just tender, about 1 minute. Drain the noodles and toss with 1 Tbs. of the corn oil. Transfer to a large bowl or platter and cover loosely with aluminum foil to keep warm.",
+        "Stir-fry the beef and broccoli",
+        "Heat a wok or large fry pan over high heat until very hot and pour in the remaining 2 Tbs. corn oil. Add the ginger and stir-fry until golden brown, about 1 minute. Using the slotted spoon, scoop out and discard the ginger. Add the beef to the seasoned oil and stir-fry until just browned, about 2 minutes. Using the slotted spoon, transfer the beef to a bowl.",
+        "Return the wok to high heat, add the sauce and cook, stirring, until slightly thickened, about 30 seconds. Return the beef to the wok, add the broccoli and stir-fry until heated through, about 1 minute. Spoon over the noodles and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Asian,",
+        "by Farina Wong Kingsley (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "1/3 cup water",
+        "1/4 cup oyster sauce",
+        "3 Tbs. soy sauce",
+        "2 Tbs. rice wine or dry sherry",
+        "2 tsp. Asian sesame oil",
+        "1 tsp. cornstarch",
+        "1/2 tsp. sugar",
+        "Pinch of freshly ground white or black pepper",
+        "1 bunch broccoli, about 1/2 lb., cut into florets",
+        "1/2 lb. fresh Chinese egg noodles",
+        "3 Tbs. corn or peanut oil",
+        "3 thin slices fresh ginger",
+        "1 lb. sirloin or flank steak, thinly sliced against the grain into strips"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef and Broccoli",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-broccoli.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-butternut-squash-stew-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-butternut-squash-stew-recipe.json
new file mode 100644
index 000000000..0508e06a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-butternut-squash-stew-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside."
+    ],
+    "ingredients": [
+        "3 tablespoon olive oil",
+        "1 onion, peeled and chopped",
+        "2 cloves garlic, chopped",
+        "1 tablespoon minced fresh rosemary",
+        "1 tablespoon chopped fresh thyme",
+        "2 pounds stew beef, cut into 2-inch cubes",
+        "1/2 teaspoon salt, plus more to taste",
+        "1/2 teaspoon freshly ground black pepper, plus more to taste",
+        "2 tablespoons all-purpose flour",
+        "1 cup Marsala wine",
+        "1 pound butternut squash, trimmed and cut into 2-inch cubes",
+        "1/4 cup chopped sun-dried tomatoes",
+        "3 to 4 cups beef broth",
+        "2 tablespoons fresh chopped flat-leaf parsley",
+        "Crusty bread, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef Stew",
+        "Beef",
+        "Meat",
+        "Stew Recipes",
+        "American",
+        "Butternut Squash",
+        "Vegetable",
+        "Main Dish Recipes",
+        "Winter"
+    ],
+    "title": "Beef and Butternut Squash Stew",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-cabbage-lazy-golumpki.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-cabbage-lazy-golumpki.json
new file mode 100644
index 000000000..e16e5bbd9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-cabbage-lazy-golumpki.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.",
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.",
+        "Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.",
+        "Bake in the preheated oven until bubbling, about 45 minutes."
+    ],
+    "ingredients": [
+        "1 head green cabbage, cut into bite-size pieces",
+        "1 pound ground beef",
+        "1 teaspoon salt",
+        "1 teaspoon dried parsley",
+        "1/4 teaspoon onion powder",
+        "1/8 teaspoon ground black pepper",
+        "2 cups water",
+        "1 cup white rice",
+        "1 (10.75 ounce) can condensed tomato soup (such as Campbell's\u00ae)",
+        "1 (32 ounce) container crushed tomatoes (such as Hunt's\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Cabbage (Lazy Golumpki)",
+    "url": "http://allrecipes.com/recipe/244848/beef-and-cabbage-lazy-golumpki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-cabbage-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-cabbage-stew.json
new file mode 100644
index 000000000..4f4f1e352
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-cabbage-stew.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.",
+        "Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.",
+        "Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds beef stew meat, cut into 1-inch pieces",
+        "1 cube beef bouillon",
+        "2 cups beef broth",
+        "1 large onion, chopped",
+        "1/4 teaspoon ground black pepper",
+        "1 bay leaf",
+        "2 potatoes, peeled and cubed",
+        "4 cups shredded cabbage",
+        "2 celery ribs, sliced",
+        "1 carrot, sliced",
+        "1 (8 ounce) can tomato sauce",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Cabbage Stew",
+    "url": "http://allrecipes.com/recipe/229255/beef-and-cabbage-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-cannellini-bean-minestrone-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-cannellini-bean-minestrone-recipe.json
new file mode 100644
index 000000000..5bc1d71ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-cannellini-bean-minestrone-recipe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 onion, finely diced",
+        "1 large carrot, peeled and diced into 1/4-inch pieces",
+        "1 rib celery, trimmed and diced into 1/4-inch pieces",
+        "Kosher salt and freshly ground black pepper",
+        "8 ounces lean (8 percent fat) ground beef",
+        "3 garlic cloves, minced",
+        "1 tablespoon tomato paste",
+        "4 cups low-sodium beef broth",
+        "One 28-ounce can diced tomatoes",
+        "One 15-ounce can cannellini beans, rinsed and drained",
+        "1 dried bay leaf",
+        "1/2 cup grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Italian",
+        "Soup",
+        "Beans and Legumes",
+        "Beef",
+        "Meat"
+    ],
+    "title": "Beef and Cannellini Bean Minestrone",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cannellini-bean-minestrone-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-carrot-stew-with-dark-beer-241888.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-carrot-stew-with-dark-beer-241888.json
new file mode 100644
index 000000000..c93788630
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-carrot-stew-with-dark-beer-241888.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and saut\u00e9 until browned, about 8 minutes per batch. Transfer to bowl. Add onions, garlic, and herbs to pot; sprinkle with salt and pepper. Reduce heat to medium; saut\u00e9 until onions begin to soften, about 5 minutes. Add tomato paste and flour; stir 1 minute. Add beer; stir until thick and smooth, scraping up browned bits, about 2 minutes. Add broth, then beef with any juices; bring to simmer. Cover partially, reduce heat to medium-low, and simmer 45 minutes. Add carrots; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons peanut oil",
+        "1 3-pound boneless beef chuck roast, cut into 1 1/2-inch chunks",
+        "2 cups chopped onions",
+        "4 garlic cloves, smashed",
+        "4 teaspoons chopped fresh sage and/or rosemary",
+        "2 tablespoons tomato paste",
+        "2 tablespoons all purpose flour",
+        "1 12-ounce bottle dark beer (such as stout)",
+        "1 14-ounce can low-salt beef broth",
+        "1 pound baby carrots with some green tops attached, peeled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beer",
+        "Beef",
+        "Saut\u00e9",
+        "Super Bowl",
+        "High Fiber",
+        "Dinner",
+        "Carrot",
+        "Spring",
+        "Poker/Game Night",
+        "Simmer",
+        "Dairy Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beef and Carrot Stew with Dark Beer",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-carrot-stew-with-dark-beer-241888"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-cheddar-casserole-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-cheddar-casserole-recipe.json
new file mode 100644
index 000000000..7f5407d91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-cheddar-casserole-recipe.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.",
+        "Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.",
+        "Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.",
+        "Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 tablespoon extra-virgin olive oil, plus more for the baking dish",
+        "Kosher salt",
+        "3 cups wide egg noodles (about 5 ounces)",
+        "1 1/2 cups sour cream",
+        "1/2 cup freshly grated Parmesan",
+        "12 ounces ground beef",
+        "1 red bell pepper, seeded and chopped",
+        "1 bunch scallions (white and green parts), finely chopped",
+        "1 tablespoon tomato paste",
+        "1 teaspoon Italian seasoning",
+        "One 14 1/2-ounce can petite diced tomatoes",
+        "2 cups grated Cheddar"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Casserole Recipes",
+        "Casserole",
+        "Easy Recipes",
+        "Easy Main Dish Recipes",
+        "Main Dish Recipes",
+        "Cheddar",
+        "Cheese",
+        "Beef",
+        "Meat",
+        "Noodles"
+    ],
+    "title": "Beef and Cheddar Casserole",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/beef-and-cheddar-casserole-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-cheese-ball.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-cheese-ball.json
new file mode 100644
index 000000000..e2322b412
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-cheese-ball.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "5 ounces dried beef",
+        "1 small white onion, chopped",
+        "1 small finely chopped green bell pepper",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon onion juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Cheese Ball",
+    "url": "http://allrecipes.com/recipe/14910/beef-and-cheese-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-cheese-enchilada-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-cheese-enchilada-casserole.json
new file mode 100644
index 000000000..d73227242
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-cheese-enchilada-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees . Spray 8-inch square baking dish with no-stick cooking spray; set aside. Brown ground beef with onion in large nonstick skillet over medium-high heat, about 5 minutes.",
+        "Stir in 2 cups water, Knorr(R) Rice Sides(TM) - Beef flavor and red pepper and cook according to package directions, stirring in zucchini during last 2 minutes of cook time. Remove from heat; stir in all but 1/2 cup enchilada sauce.",
+        "Arrange 3 tortillas in baking dish, tearing 1 in half to cover bottom. Spread 1/2 of rice mixture over top, then top with 3 tortillas and remaining rice mixture. Top with remaining tortillas; spread with remaining 1/2 cup sauce and sprinkle with cheese.",
+        "Bake 25 minutes until bubbly around edges. Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "12 ounces lean ground beef",
+        "1 medium onion, chopped",
+        "1 (5.5 ounce) package Knorr\u00ae Rice Sides\u2122 - Beef flavor",
+        "1 medium red bell pepper, chopped",
+        "1 small zucchini, chopped",
+        "1 (10 ounce) can enchilada sauce, divided",
+        "9 corn tortillas",
+        "1 cup shredded Mexican blend cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Cheese Enchilada Casserole",
+    "url": "http://allrecipes.com/recipe/247024/beef-and-cheese-enchilada-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-cheese-manicotti-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-cheese-manicotti-recipe.json
new file mode 100644
index 000000000..861cf0a5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-cheese-manicotti-recipe.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.",
+        "Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.",
+        "Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.",
+        "Preheat the oven to 350 degrees F.",
+        "Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.",
+        "Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve."
+    ],
+    "ingredients": [
+        "4 teaspoons olive oil",
+        "1 medium onion, coarsely chopped",
+        "1 pound ground beef",
+        "Salt and freshly ground black pepper",
+        "14 (8-ounce package) manicotti",
+        "1 (15-ounce) container whole-milk ricotta",
+        "3 cups shredded mozzarella",
+        "1 cup grated Parmesan",
+        "2 tablespoons chopped fresh Italian parsley leaves",
+        "2 garlic cloves, minced",
+        "3 cups marinara sauce",
+        "2 tablespoons butter, cut into pieces"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "European Recipes",
+        "Italian",
+        "Pasta Recipes",
+        "Meat",
+        "Beef",
+        "Cheese",
+        "Mozzarella Recipes",
+        "Ricotta",
+        "Main Dish Recipes"
+    ],
+    "title": "Beef and Cheese Manicotti",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cheese-manicotti-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-chorizo-chili.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-chorizo-chili.json
new file mode 100644
index 000000000..83a89730f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-chorizo-chili.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over medium-high heat. Saute celery, onion, and garlic in hot oil until tender, 5 to 7 minutes.",
+        "Stir ground beef and chorizo with the vegetable mixture, breaking meat into increasingly smaller chunks as you cook and stir until the meat is completely browned, 7 to 10 minutes.",
+        "Stir tomato sauce, stewed tomatoes, tomato paste, and diced tomatoes with green chile peppers into the beef mixture, respectively; season with chili seasoning mix. Bring the mixture to a boil, reduce heat to low, and cook chili at a simmer until thickened, about 1 hour and 45 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1949236.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "3 stalks celery, chopped",
+        "1  onion, chopped",
+        "3 cloves garlic, chopped",
+        "1 pound ground beef",
+        "\u00bd pound spicy chorizo, casings removed and discarded",
+        "2 (28 ounce) cans tomato sauce",
+        "1 (14.5 ounce) can stewed tomatoes",
+        "1 (6 ounce) can tomato paste",
+        "1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL\u00ae)",
+        "1 (1.25 ounce) package chili seasoning mix, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Chorizo Chili",
+    "url": "http://allrecipes.com/recipe/240626/beef-and-chorizo-chili/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-curry-pie-236403.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-curry-pie-236403.json
new file mode 100644
index 000000000..bda5d1747
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-curry-pie-236403.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Mix together beef, soy sauce, sugar, and salt with your hands until combined well.",
+        "Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.",
+        "Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.",
+        "Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.",
+        "Put oven racks in upper and lower thirds of oven and preheat oven to 400\u00b0F. Line 2 large baking sheets with parchment.",
+        "Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature."
+    ],
+    "ingredients": [
+        "1/2 pound ground beef chuck (not lean)",
+        "1 tablespoon soy sauce",
+        "1/2 teaspoon sugar",
+        "1/4 teaspoon salt",
+        "1 teaspoon vegetable oil",
+        "1 medium onion, chopped (1 cup)",
+        "1 tablespoon curry powder (preferably Madras)",
+        "1 large russet (baking) potato, peeled and cut into 1/4-inch pieces (1 cup)",
+        "6 tablespoons water",
+        "1/4 cup frozen peas, thawed",
+        "2 (17 1/4-ounce) packages frozen puff pastry sheets, thawed",
+        "1 large egg, lightly beaten",
+        "Special equipment: parchment paper; a 5-inch round cookie cutter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Vegetable",
+        "Bake",
+        "Dinner",
+        "Ground Beef",
+        "Curry",
+        "Pea",
+        "Fall",
+        "Winter",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Beef and Curry Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-curry-pie-236403"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-dark-beer-chili-237096.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-dark-beer-chili-237096.json
new file mode 100644
index 000000000..c54fdaf92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-dark-beer-chili-237096.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.",
+        "Saut\u00e9 beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalape\u00f1os. Saut\u00e9 until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.",
+        "Ladle chili into bowls. Serve with sour cream, green onions, and cheese."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons ground cumin",
+        "1 tablespoon ground coriander",
+        "5 pounds ground chuck",
+        "2 tablespoons canola oil",
+        "2 1/2 pounds onions, coarsely chopped",
+        "1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces",
+        "1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces",
+        "2 large jalape\u00f1o chiles with seeds, chopped (about 1/3 cup)",
+        "7 tablespoons chili powder",
+        "2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*",
+        "2 28-ounce cans crushed tomatoes with added puree",
+        "2 15-ounce cans kidney beans, drained",
+        "1 12-ounce bottle dark beer (such as stout)",
+        "Sour cream",
+        "Chopped green onions",
+        "Coarsely grated extra-sharp cheddar cheese",
+        "*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Onion",
+        "Pepper",
+        "Tomato",
+        "Saut\u00e9",
+        "Super Bowl",
+        "High Fiber",
+        "Fall",
+        "Winter",
+        "Jalape\u00f1o"
+    ],
+    "title": "Beef and Dark Beer Chili",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-dark-beer-chili-237096"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-garden-vegetable-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-garden-vegetable-soup.json
new file mode 100644
index 000000000..1e612c889
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-garden-vegetable-soup.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.",
+        "Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.",
+        "Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 pounds beef stew meat, cut into bite-size pieces",
+        "1 large onion, chopped",
+        "2 bay leaves",
+        "3 carrots, diced",
+        "4 small red potatoes, diced",
+        "2 quarts beef stock",
+        "1/2 pound fresh green beans, cut into 1-inch pieces",
+        "3 ears fresh corn, kernels cut from cob",
+        "1/2 cup frozen petite peas",
+        "1 zucchini, diced",
+        "1/2 head cabbage, chopped",
+        "2 (14.5 ounce) cans diced tomatoes",
+        "1 teaspoon Italian seasoning blend",
+        "1/4 teaspoon garlic powder",
+        "salt and ground black pepper to taste",
+        "1/3 cup uncooked orzo pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Garden Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/214996/beef-and-garden-vegetable-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-goat-cheese-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-goat-cheese-sandwiches.json
new file mode 100644
index 000000000..171fc6bf5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-goat-cheese-sandwiches.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Toast the bread",
+        "Preheat a broiler. Arrange the bread slices on a rimmed baking sheet. Lightly toast the bread on one side, watching carefully to prevent burning, about 1 minute. Turn the bread over, spread with the goat cheese, and top with the bell peppers and beef. Broil until the beef is warmed through, about 1 minute.",
+        "Assemble the sandwiches",
+        "While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Simple Suppers,",
+        "by Melanie Barnard (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "8 slices crusty country bread",
+        "1/4 lb. soft fresh goat cheese",
+        "4 roasted red bell peppers, sliced",
+        "2 cups thinly sliced grilled tri-tip",
+        "1 Tbs. balsamic vinegar",
+        "1/4 cup slivered fresh basil"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef & Goat Cheese Sandwiches",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-goat-cheese-sandwiches.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-green-pepper-stir-fry-2029.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-green-pepper-stir-fry-2029.json
new file mode 100644
index 000000000..2878402b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-green-pepper-stir-fry-2029.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.",
+        "Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with freshly cooked rice."
+    ],
+    "ingredients": [
+        "2 1/2 tablespoons soy sauce",
+        "1 tablespoon dry white wine",
+        "1 tablespoon oriental sesame oil",
+        "3 teaspoons cornstarch",
+        "1 teaspoon minced peeled fresh ginger",
+        "1 garlic clove, minced",
+        "1/2 pound flank, or skirt steak, cut into thin strips",
+        "1/4 cup canned beef broth",
+        "6 tablespoons vegetable oil",
+        "1 8-ounce can sliced water chestnuts, drained",
+        "1 small green bell pepper, thinly sliced",
+        "Freshly cooked rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Pepper",
+        "Stir-Fry",
+        "Quick & Easy",
+        "Summer",
+        "Massachusetts"
+    ],
+    "title": "Beef and Green Pepper Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-green-pepper-stir-fry-2029"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-guinness-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-guinness-stew.json
new file mode 100644
index 000000000..b4d626d2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-guinness-stew.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.",
+        "Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.",
+        "Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.",
+        "Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.",
+        "Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.",
+        "Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes."
+    ],
+    "ingredients": [
+        "4 slices bacon, cut into small pieces",
+        "2 1/2 pounds boneless beef chuck, cut into 2-inch pieces",
+        "1 teaspoon salt, or more to taste",
+        "freshly ground black pepper to taste",
+        "2 onions, coarsely chopped",
+        "1/2 teaspoon salt",
+        "4 cloves garlic, minced",
+        "1 (14.9 ounce) can dark beer (such as Guinness\u00ae)",
+        "1/4 cup tomato paste",
+        "4 sprigs fresh thyme",
+        "3 carrots, cut into 1-inch pieces",
+        "2 stalks celery, cut into 1-inch pieces",
+        "1 teaspoon white sugar",
+        "1/2 teaspoon freshly ground black pepper, or to taste",
+        "2 1/2 cups chicken stock, or as needed to cover",
+        "4 cups mashed potatoes (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Guinness\u00ae Stew",
+    "url": "http://allrecipes.com/recipe/234534/beef-and-guinness-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-irish-stout-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-irish-stout-stew.json
new file mode 100644
index 000000000..76624ce60
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-irish-stout-stew.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.",
+        "Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.",
+        "Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley."
+    ],
+    "ingredients": [
+        "2 pounds lean beef stew meat, cut into 1-inch cubes",
+        "3 tablespoons vegetable oil, divided",
+        "2 tablespoons all-purpose flour",
+        "1 pinch salt and ground black pepper to taste",
+        "1 pinch cayenne pepper",
+        "2 large onions, chopped",
+        "1 clove garlic, crushed",
+        "2 tablespoons tomato paste",
+        "1 1/2 cups Irish stout beer (such as Guinness\u00ae)",
+        "2 cups chopped carrot",
+        "1 sprig fresh thyme",
+        "1 tablespoon chopped fresh parsley for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Irish Stout Stew",
+    "url": "http://allrecipes.com/recipe/70298/beef-and-irish-stout-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-lamb-dry-rub.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-lamb-dry-rub.json
new file mode 100644
index 000000000..4d49a0477
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-lamb-dry-rub.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Whisk ancho powder, chipotle powder, coriander, salt, black pepper, cumin, cinnamon, fennel, garlic, dill, mustard, and lime zest together in a small bowl."
+    ],
+    "ingredients": [
+        "4 teaspoons ancho chile powder",
+        "4 teaspoons chipotle chile powder",
+        "2 teaspoons ground coriander",
+        "2 teaspoons kosher salt",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon fennel seed",
+        "1 teaspoon finely minced garlic",
+        "1 teaspoon dried dill",
+        "1 teaspoon dry mustard",
+        "1/2 teaspoon grated lime zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Lamb Dry Rub",
+    "url": "http://allrecipes.com/recipe/241508/beef-and-lamb-dry-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-lentil-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-lentil-soup.json
new file mode 100644
index 000000000..3ad6c9e37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-lentil-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.",
+        "Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.",
+        "After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 pound beef chuck, cut into 1-inch cubes",
+        "salt and pepper to taste",
+        "2 large stalks celery, chopped",
+        "2 large carrots, chopped",
+        "1 large onion, chopped",
+        "6 cloves garlic, chopped",
+        "1 1/2 teaspoons dried cilantro",
+        "1 teaspoon dried oregano",
+        "2 (32 ounce) cartons chicken broth",
+        "1 (28 ounce) can diced tomatoes",
+        "2 cups dry lentils",
+        "1/4 cup chopped fresh parsley",
+        "1/2 cup grated Parmesan cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Lentil Soup",
+    "url": "http://allrecipes.com/recipe/165843/beef-and-lentil-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-monterey-jack-taquitos-with-avocado-crema.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-monterey-jack-taquitos-with-avocado-crema.json
new file mode 100644
index 000000000..03f422d73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-monterey-jack-taquitos-with-avocado-crema.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "To make the avocado crema, scoop the flesh from the avocado into a small bowl and mash with a large fork until creamy and smooth. Stir in the crema and lime juice. Season with salt to taste, cover and refrigerate until ready to serve.",
+        "In a fry pan over medium-high heat, warm the 1 Tbs. oil. Add the garlic and saut\u00e9 just until soft, about 1 minute. Add the ground beef and cook, stirring occasionally and using your spoon to break up any clumps, until the meat is browned and cooked through, about 10 minutes. If there is a lot of fat in the pan, pour off most of it. Add the cumin and salt and cook for 1 minute to toast the cumin. Transfer to a bowl and let cool slightly. Stir in the chipotle chile, if using, and then the Monterey jack.",
+        "Pour oil into a fry pan to a depth of about 1 1/2 inches (4 cm); you need enough oil to reach about halfway up the sides of the taquitos. Heat the oil to 350\u00b0F (180\u00b0C) on a deep-frying or candy thermometer. (If you don\u2019t have a thermometer, your best test is to dip the edge of a tortilla into the oil; it should sizzle immediately and vigorously.)",
+        "To assemble, lay the tortillas on a clean work surface and fill each with 2 heaping Tbs. of the meat filling. Roll up tightly and secure each with 2 toothpicks (insert the toothpicks just far enough off the seam so you can lay the seam in the hot oil to sear it closed). Working in batches to avoid crowding, add the taquitos to the hot oil, seam side down, and fry until golden brown on the first side, about 1 1/2 minutes. Using tongs, carefully turn and fry on the second side until golden brown, about 1 1/2 minutes longer. As the taquitos are finished, transfer to a plate lined with paper towels to drain and cool.",
+        "To serve, remove the toothpicks and arrange on a platter or individual plates. Serve right away with the avocado crema. Serves 4 to 6.",
+        "Adapted from Williams-Sonoma",
+        "Taco Night",
+        ", by Kate McMillan (Weldon Owen, 2014)"
+    ],
+    "ingredients": [
+        "1 avocado, halved and pitted",
+        "1/4 cup (2 oz./60 g) Mexican crema or sour cream",
+        "1 Tbs. fresh lime juice",
+        "Kosher salt",
+        "1 Tbs. canola oil, plus more for frying",
+        "2 garlic cloves, minced",
+        "1 lb. (500 g) ground beef",
+        "2 tsp. ground cumin",
+        "1 tsp. kosher salt",
+        "1 chipotle chile in adobo sauce, minced (optional)",
+        "3 oz. (90 g) Monterey jack cheese, shredded",
+        "12 flour tortillas, each about 7 inches (18 cm) in diameter"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef and Monterey Jack Taquitos with Avocado Crema",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-monterey-jack-taquitos-with-avocado-crema.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-mushroom-stew-11786.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-mushroom-stew-11786.json
new file mode 100644
index 000000000..6314206dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-mushroom-stew-11786.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour. In a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef. Transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet cook the onion and the mushrooms over moderate heat, stirring, until they are just tender. Add the wine, simmer the mixture for 1 minute, and stir in the consomm\u00e9, the paprika, and salt and pepper to taste. Simmer the mixture, stirring, for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through. Serve the stew over the noodles."
+    ],
+    "ingredients": [
+        "3/4 pound boneless beefsteak, such as blade or sirloin, cut into 1-inch cubes",
+        "1 teaspoon fresh lemon juice",
+        "1 tablespoon all-purpose flour",
+        "2 tablespoons unsalted butter",
+        "1 small onion, sliced thin",
+        "1/2 pound mushrooms, cut into eighths",
+        "1/4 cup dry red wine",
+        "1/4 cup canned beef consomm\u00e9 combined with 1/4 cup water",
+        "1 teaspoon sweet paprika",
+        "cooked egg noodles as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Mushroom",
+        "Pasta",
+        "Stew",
+        "Quick & Easy",
+        "Gourmet"
+    ],
+    "title": "Beef and Mushroom Stew",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-mushroom-stew-11786"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-mushroom-stroganoff-aussie.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-mushroom-stroganoff-aussie.json
new file mode 100644
index 000000000..6fe33319c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-mushroom-stroganoff-aussie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.",
+        "Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.",
+        "Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.",
+        "Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 onion, chopped",
+        "1 teaspoon minced garlic",
+        "8 fresh mushrooms, sliced",
+        "2 teaspoons curry powder",
+        "1 pound beef top sirloin, thinly sliced",
+        "2 cubes beef bouillon",
+        "1 1/2 cups boiling water",
+        "1 (6 ounce) can mushroom stems and pieces, drained",
+        "1/4 cup dried shiitake mushrooms",
+        "1 1/4 cups heavy cream",
+        "1 (8 ounce) package uncooked egg noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Mushroom Stroganoff, Aussie Style",
+    "url": "http://allrecipes.com/recipe/50757/beef-and-mushroom-stroganoff-aussie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-mushroom-stuffed-peppers.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-mushroom-stuffed-peppers.json
new file mode 100644
index 000000000..1f9625b66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-mushroom-stuffed-peppers.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.",
+        "Meanwhile, heat a medium saucepan of  water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.",
+        "Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 cup fresh mushrooms, sliced",
+        "1/2 white onion, diced",
+        "2 cups beef gravy",
+        "salt and pepper to taste",
+        "3 small red bell peppers, halved and seeded",
+        "3/4 cup shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Mushroom Stuffed Peppers",
+    "url": "http://allrecipes.com/recipe/25882/beef-and-mushroom-stuffed-peppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-napa-cabbage-stir-fry-240958.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-napa-cabbage-stir-fry-240958.json
new file mode 100644
index 000000000..22650ccf9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-napa-cabbage-stir-fry-240958.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Stir together soy sauce, vinegar, oyster sauce, and cornstarch.",
+        "Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.",
+        "Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.",
+        "Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt."
+    ],
+    "ingredients": [
+        "1 tablespoon soy sauce",
+        "1 tablespoon rice vinegar (not seasoned)",
+        "2 teaspoons oyster sauce",
+        "1 tablespoon cornstarch",
+        "1 pound flank steak",
+        "3 tablespoons vegetable oil, divided",
+        "3 garlic cloves, smashed",
+        "1 (1-inch) piece peeled ginger, cut into 1/4-inch-thick slices",
+        "1 pound Napa cabbage, leaves and stems separated if desired, then cut into 1 1/2-inch pieces",
+        "Equipment: a well-seasoned 14-inch flat-bottomed wok",
+        "Garnish: chopped scallion"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wok",
+        "Beef",
+        "Ginger",
+        "Stir-Fry",
+        "Low Carb",
+        "Quick & Easy",
+        "Low Cal",
+        "Fall",
+        "Winter",
+        "Healthy",
+        "Cabbage",
+        "Gourmet"
+    ],
+    "title": "Beef and Napa Cabbage Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-napa-cabbage-stir-fry-240958"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-noodle-bake.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-noodle-bake.json
new file mode 100644
index 000000000..bebe2abf9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-noodle-bake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside.",
+        "In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.",
+        "Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "2 cups elbow macaroni",
+        "4 cups spaghetti sauce",
+        "12 ounces processed cheese food (eg. Velveeta), sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Noodle Bake",
+    "url": "http://allrecipes.com/recipe/16081/beef-and-noodle-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-noodle-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-noodle-casserole.json
new file mode 100644
index 000000000..3c223002b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-noodle-casserole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Cook the noodles according to package directions.",
+        "Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.",
+        "When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted.  Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.",
+        "Bake in preheated oven for 30 minutes."
+    ],
+    "ingredients": [
+        "6 ounces egg noodles",
+        "1 pound ground beef",
+        "2 (10.75 ounce) cans condensed tomato soup",
+        "2 tablespoons Worcestershire sauce",
+        "2 cloves garlic, minced",
+        "1/2 pound shredded Cheddar cheese",
+        "1/4 cup dry sherry",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Noodle Casserole",
+    "url": "http://allrecipes.com/recipe/17169/beef-and-noodle-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-noodles.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-noodles.json
new file mode 100644
index 000000000..f2262a813
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-noodles.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.",
+        "Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles."
+    ],
+    "ingredients": [
+        "1 pound sirloin steak, cut into 1-inch cubes",
+        "2 tablespoons butter",
+        "1 large onion, sliced",
+        "1 cup beef stock",
+        "2 bay leaves",
+        "1 pinch dried thyme",
+        "salt and ground black pepper to taste",
+        "1 cup frozen peas",
+        "1 tablespoon cornstarch",
+        "4 cups egg noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Noodles",
+    "url": "http://allrecipes.com/recipe/236001/beef-and-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-okra-bamia.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-okra-bamia.json
new file mode 100644
index 000000000..78619cd68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-okra-bamia.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.",
+        "Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3264&h=1709&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3880363.jpg",
+    "ingredients": [
+        "\u2154 cup olive oil",
+        "1 tablespoon salt",
+        "1 pound beef top sirloin, cut into 1-inch cubes",
+        "\u00bd large onion, chopped",
+        "6 cloves garlic, minced",
+        "2 (10 ounce) cans tomato sauce",
+        "1 tablespoon tomato paste",
+        "1 (10 ounce) package frozen okra, thawed",
+        "2 cups water",
+        "1\u2009\u00bd tablespoons ground coriander",
+        "1 teaspoon ground white pepper",
+        "2 teaspoons ground cumin",
+        "salt to taste",
+        "1  jalapeno pepper, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Okra Bamia",
+    "url": "http://allrecipes.com/recipe/227988/beef-and-okra-bamia/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-onions-braised-in-beercarbonnades--a-la-flamande.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-onions-braised-in-beercarbonnades--a-la-flamande.json
new file mode 100644
index 000000000..8812e8ee1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-onions-braised-in-beercarbonnades--a-la-flamande.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees. Cut the beef into slices about 2 by 4 inches across and 1/2 inch thick. Dry on paper towels. Put a 1/16-inch layer of fat or oil in the skillet and heat until almost smoking. Brown the beef slices quickly, a few at a time, and set them aside.",
+        "Reduce heat to moderate. Stir the onions into the fat in the skillet, adding more fat if necessary, and brown the onions lightly for about 10 minutes, stirring frequently. Remove from heat, season with salt and pepper, and stir in the garlic.",
+        "Arrange half the browned beef in the casserole and season lightly with salt and pepper. Spread half the onions over the beef. Repeat with the rest of the beef and onions.",
+        "Heat the stock or bouillon in the browning skillet, scraping up coagulated cooking juices. Pour it over the meat. Add enough beer so the meat is barely covered. Stir in the brown sugar. Bury the herb bouquet among the meat slices. Bring casserole to the simmer on top of the stove. Then cover the casserole and place in lower third of preheated oven. Regulate heat so liquid remains at a very slow simmer for 2 1/2 hours at the end of which time the meat should be fork-tender.",
+        "Remove herb bouquet. Drain the cooking liquid out of the casserole into a saucepan, and skim off fat. Beat the starch and wine vinegar mixture into the cooking liquid and simmer for 3 to 4 minutes. Carefully correct seasoning. You should have about 2 cups of sauce. Pour the sauce back over the meat.",
+        "(*) May be prepared in advance to this point.",
+        "When ready to serve, cover the casserole and simmer slowly for 4 to 5 minutes until the meat is thoroughly heated through. Either bring the casserole to the table, or arrange the meat on a hot serving platter, spoon the sauce over it, surround with potatoes or noodles, and decorate with parsley."
+    ],
+    "ingredients": [
+        "A 3-lb. piece of lean beef from the chuck roast\u00a0\u00a0or rump",
+        "2 to 3 Tb rendered fresh pork fat or good\u00a0\u00a0cooking oil",
+        "A heavy skillet",
+        "1 1/2 lbs. or 6 cups of sliced onions",
+        "Salt and pepper",
+        "4 cloves mashed garlic",
+        "A 9- to 10-inch fireproof casserole about 3 1/2\u00a0\u00a0inches deep",
+        "Salt and pepper",
+        "1 cup strong beef stock or canned beef bouillon",
+        "2 to 3 cups light beer, Pilsner type",
+        "2 Tb light brown sugar",
+        "1 large herb bouquet: 6 parsley sprigs, 1 bay\u00a0\u00a0leaf, and 1/2 tsp thyme tied in cheesecloth",
+        "1 1/2 Tb arrowroot or cornstarch blended with\u00a0\u00a02 Tb wine vinegar",
+        "Parsley potatoes or buttered noodles",
+        "Parsley sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef and Onions Braised in Beer[Carbonnades \u00e0 la Flamande]",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-onions-braised-in-beercarbonnades--a-la-flamande.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-orange-salad-with-red-onion-mustard-vinaigrette-11656.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-orange-salad-with-red-onion-mustard-vinaigrette-11656.json
new file mode 100644
index 000000000..4c8d6bfab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-orange-salad-with-red-onion-mustard-vinaigrette-11656.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the onion and the parsley. Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste. Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes. Divide the lettuce between 2 plates, arrange decoratively on the top the steak, sliced thin diagonally, and the orange sections, and drizzle some of the dressing over each salad. Serve the remaining dressing separately."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons red-wine vinegar",
+        "1 tablespoon Dijon-style mustard",
+        "1/4 cup olive oil",
+        "2 tablespoons finely chopped red onion",
+        "1 tablespoon finely chopped fresh parsley leaves",
+        "3/4 pound sirloin steak, about 1 inch thick",
+        "1 garlic clove, halved",
+        "Boston lettuce, shredded, for lining the plates",
+        "1 navel orange, peeled, the zest and pith cut away with a serrated knife and the sections cut away from the membranes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Beef",
+        "Mustard",
+        "Onion",
+        "Broil",
+        "Quick & Easy",
+        "Orange",
+        "Lettuce",
+        "Gourmet"
+    ],
+    "title": "Beef and Orange Salad with Red Onion Mustard Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-orange-salad-with-red-onion-mustard-vinaigrette-11656"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-parmesan-pasta.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-parmesan-pasta.json
new file mode 100644
index 000000000..fc6fe36e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-parmesan-pasta.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.",
+        "Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.",
+        "Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.",
+        "Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "1 (14 ounce) can beef broth",
+        "1 (14.5 ounce) can Italian-style diced tomatoes",
+        "2 cups uncooked farfalle (bow tie) pasta",
+        "2 cups sliced zucchini, (1/4 inch thick)",
+        "3/4 cup grated Parmesan cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Parmesan Pasta",
+    "url": "http://allrecipes.com/recipe/23920/beef-and-parmesan-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-pepper-pie.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-pepper-pie.json
new file mode 100644
index 000000000..d346b667a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-pepper-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place peppers, including liquid, into food processor; pulse until peppers are cut into small pieces.",
+        "Brown meat and onions.  Add peppers, mushrooms, and cheese to meat mixture.  Spoon into bottom crust.  Cover with top crust, and seal the edges.",
+        "Bake at 350 degrees F (175 degrees C) until crust is brown, and pie is heated through."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=448&h=235&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F22760.jpg",
+    "ingredients": [
+        "1 pound lean ground beef",
+        "2 cups sweet red peppers, with sauce",
+        "1  onion, chopped",
+        "1 (4.5 ounce) can sliced mushrooms, drained",
+        "1 cup shredded sharp Cheddar cheese",
+        "1 recipe pastry for a 9 inch double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Pepper Pie",
+    "url": "http://allrecipes.com/recipe/12318/beef-and-pepper-pie/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-pita-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-pita-casserole.json
new file mode 100644
index 000000000..043a6be0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-pita-casserole.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Cut the pita bread into squares and saute them with 2 tablespoons of the butter in a large skillet over medium heat, for 5 minutes. Spread into a 9x13 inch baking dish.",
+        "In the same skillet, melt the remaining butter and saute the beef strips for 2 to 3 minutes. Pour in the tomato sauce, cover and let simmer until the beef is cooked; about 5 minutes.",
+        "Pour the beef mixture over the pita bread cubes. Cover with aluminum foil and bake in preheated oven for 15 minutes or until bubbly."
+    ],
+    "ingredients": [
+        "5 pita bread, cut into squares",
+        "1/4 cup butter, divided",
+        "1 1/4 pounds beef sirloin, cut into thin 2 inch strips",
+        "1 (15 ounce) can tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Pita Casserole",
+    "url": "http://allrecipes.com/recipe/25196/beef-and-pita-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-pork-stew-marosszeki-heranytokany-14989.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-pork-stew-marosszeki-heranytokany-14989.json
new file mode 100644
index 000000000..3608c7d7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-pork-stew-marosszeki-heranytokany-14989.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cut beef into 1/2-inch cubes. Finely chop separately bacon and onion. In a 4-quart heavy kettle cook bacon over moderate heat, stirring, until crisp. Add onion and cook until softened. Stir in paprika and water and simmer 5 minutes. Add beef, pepper, caraway seeds, marjoram, and 1/2 cup wine and simmer, covered, stirring occasionally, 30 minutes. Cut pork into 1/2-inch cubes. Add pork, remaining 1/2 cup wine, and salt to taste and simmer, covered, stirring occasionally, until meat is tender, about 2 1/2 hours.",
+        "Quarter mushrooms. In a skillet cook mushrooms in lard or oil over moderate heat, stirring, until just tender, about 5 minutes, and add to stew.",
+        "Just before serving, in a bowl whisk together sour cream and flour until smooth and stir into stew. Simmer stew, stirring, 5 minutes."
+    ],
+    "ingredients": [
+        "1-pound piece boneless beef chuck",
+        "1/4 pound double-smoked bacon or regular smoked bacon",
+        "1 medium onion",
+        "1 tablespoon paprika (preferably sweet Hungarian*)",
+        "1/2 cup water",
+        "a pinch freshly ground black pepper",
+        "a pinch caraway seeds",
+        "1/2 teaspoon dried marjoram, crumbled",
+        "1 cup dry white wine",
+        "1 pound pork tenderloin",
+        "1/4 pound mushrooms",
+        "1 tablespoon lard or vegetable oil",
+        "1 cup sour cream",
+        "1 tablespoon all-purpose flour",
+        "*available at some specialty foods shops and by mail order from Penzey's, Ltd., tel. (414) 679-7207."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Dairy",
+        "Pork",
+        "Stew",
+        "Spring",
+        "Gourmet"
+    ],
+    "title": "Beef and Pork Stew (Marosszeki Heranytokany)",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-pork-stew-marosszeki-heranytokany-14989"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-potato-pasties.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-potato-pasties.json
new file mode 100644
index 000000000..f3f7bc50c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-potato-pasties.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.",
+        "Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.",
+        "Preheat oven to 375\u00b0F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.",
+        "Roll out each round to a 9\"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1\" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)",
+        "Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45\u201360 minutes. Serve with butter and ketchup, if desired."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour, plus more for surface",
+        "2 teaspoons kosher salt, divided, plus more",
+        "10 1/2 tablespoons unsalted butter, divided, plus more for serving",
+        "3/4 pound boneless chuck steak, cut into 1/2\" cubes",
+        "1 medium russet potato, peeled, cut into 1/2\" cubes (about 1 1/2 cups)",
+        "1/2 medium onion, finely chopped (about 1 cup)",
+        "3/4 teaspoon freshly ground black pepper",
+        "1 large egg",
+        "Ketchup (for serving; optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pastry",
+        "Beef",
+        "Potato",
+        "Michigan",
+        "Bake"
+    ],
+    "title": "Beef and Potato Pasties",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-potato-pasties"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-potato-pie.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-potato-pie.json
new file mode 100644
index 000000000..f5db00341
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-potato-pie.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).",
+        "Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.",
+        "Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.",
+        "Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.",
+        "Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.",
+        "Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 tablespoon butter",
+        "1/2 onion, finely chopped",
+        "2 pounds beef sirloin, cut into cubes",
+        "2 cloves garlic, minced",
+        "3 tablespoons all-purpose flour",
+        "1/2 teaspoon ground black pepper",
+        "salt to taste",
+        "1 cup red wine",
+        "2 cups beef stock",
+        "2 large potatoes, peeled and cubed",
+        "1 cup chopped carrots",
+        "1 (8 ounce) can tomato paste",
+        "1 teaspoon Worcestershire sauce",
+        "2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish",
+        "2 tablespoons milk, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Potato Pie",
+    "url": "http://allrecipes.com/recipe/237123/beef-and-potato-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-potato-supper-pot-108198.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-potato-supper-pot-108198.json
new file mode 100644
index 000000000..ab970ae58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-potato-supper-pot-108198.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat the oil in a large shallow saucepan over medium heat. Add the potatoes, onions, and beef and saut\u00e9 for 5 minutes. Stir in the dashi, sugar, sake, soy sauce, and mirin. Reduce the heat to low and cook the mixture, partially covered, for 25 to 30 minutes, or until the potatoes are falling apart and melting into the syrupy sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "3 medium potatoes (about 1 3/4 pounds), peeled and cut into bite-size chunks",
+        "2 medium onions, peeled and coarsely chopped",
+        "1/3 pound lean beef, sliced into thin bite-size strips",
+        "1 2/3 cups dashi",
+        "3 tablespoons sugar",
+        "3 tablespoons sake",
+        "3 tablespoons soy sauce",
+        "1 tablespoon mirin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wine",
+        "Beef",
+        "Potato",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Dinner",
+        "Sake",
+        "Winter",
+        "Healthy",
+        "Soy Sauce",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Beef and Potato Supper Pot",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-potato-supper-pot-108198"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-rice-dish.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-rice-dish.json
new file mode 100644
index 000000000..a860915ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-rice-dish.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the ground beef, onion, garlic, and green bell pepper in a saucepan over medium heat, and cook until beef is evenly brown. Drain grease.",
+        "Mix rice, broth, water, bouillon, tomatoes, and corn into the saucepan. Season with pepper. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes. Top with mozzarella and Monterey Jack cheeses to serve."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1 small onion, chopped",
+        "1 clove garlic, minced",
+        "1 green bell pepper, seeded and chopped",
+        "1 cup uncooked long grain white rice",
+        "1 (14 ounce) can beef broth",
+        "2/3 cup water",
+        "1 cube beef bouillon",
+        "1 (12 ounce) can diced tomatoes",
+        "1 (11 ounce) can sweet corn, drained",
+        "1/2 teaspoon ground black pepper",
+        "1 (6 ounce) package (1 ounce each) mozzarella cheese",
+        "1 (16 ounce) package shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Rice Dish",
+    "url": "http://allrecipes.com/recipe/83626/beef-and-rice-dish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-rice-medley.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-rice-medley.json
new file mode 100644
index 000000000..cce85e39b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-rice-medley.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place ground beef and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in water and rice. Season with beef bouillon and black pepper. Simmer 25 to 30 minutes, or until water is absorbed. Stir in diced tomatoes and green peppers. Simmer another 10 minutes, until green pepper is tender. Sprinkle top with cheese."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2448&h=1282&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6446575.jpg",
+    "ingredients": [
+        "1 pound ground beef",
+        "\u00bd cup diced onion",
+        "2\u2009\u00bd cups water",
+        "1 cup uncooked rice",
+        "1 cube beef bouillon",
+        "\u00bd teaspoon ground black pepper",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1 cup diced green bell pepper",
+        "1 (8 ounce) package mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Rice Medley",
+    "url": "http://allrecipes.com/recipe/36111/beef-and-rice-medley/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-rice-stuffed-bell-peppers.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-rice-stuffed-bell-peppers.json
new file mode 100644
index 000000000..d7d9b03fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-rice-stuffed-bell-peppers.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.",
+        "Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.",
+        "Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.",
+        "Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.",
+        "Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "6  bell peppers",
+        "2\u2009\u00bd cups chunky tomato sauce",
+        "\u00bd  onion, very thinly sliced",
+        "1 cup beef broth",
+        "\u00bc teaspoon red pepper flakes",
+        "1\u2009\u00bd pounds lean ground beef",
+        "1\u2009\u00bd cups cooked rice",
+        "\u00bd cup freshly shredded Parmigiano-Reggiano cheese",
+        "\u00bc cup chopped fresh flat-leaf parsley",
+        "\u00bd cup chunky tomato sauce, divided",
+        "4 cloves garlic, minced",
+        "2 teaspoons salt",
+        "\u00bd teaspoon freshly ground black pepper",
+        "1 tablespoon chopped fresh flat-leaf parsley, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Rice Stuffed Bell Peppers",
+    "url": "http://allrecipes.com/recipe/236359/beef-and-rice-stuffed-bell-peppers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-rice.json
new file mode 100644
index 000000000..70141f780
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-rice.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (6.9 ounce) package chicken flavored rice mix (such as Rice A Roni\u00ae)",
+        "2 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Rice",
+    "url": "http://allrecipes.com/recipe/232570/beef-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-roasted-red-pepper-sandwiche.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-roasted-red-pepper-sandwiche.json
new file mode 100644
index 000000000..1f90ea160
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-roasted-red-pepper-sandwiche.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.",
+        "Slice the rolls open, and place sliced side up on a baking sheet.  Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese.",
+        "Place under the broiler, about 6 inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches.",
+        "Pour leftover au jus into small cups for each person - I like to use custard cups. Serve with sandwiches for dipping."
+    ],
+    "ingredients": [
+        "1 (1 ounce) packet dry au jus mix",
+        "1 pound thinly sliced roast beef",
+        "garlic powder to taste",
+        "salt and pepper to taste",
+        "1 (12 ounce) jar roasted red bell peppers, drained and sliced",
+        "8 ounces sliced extra sharp provolone cheese",
+        "4 torpedo rolls, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Roasted Red Pepper Sandwiches",
+    "url": "http://allrecipes.com/recipe/76903/beef-and-roasted-red-pepper-sandwiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-salsa-dip.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-salsa-dip.json
new file mode 100644
index 000000000..4a58ff8e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-salsa-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place ground beef in a large skillet.  Cook and stir over medium heat until browned.  Drain off excess fat. Stir in salsa, and simmer over low heat for 10 minutes.",
+        "Pat cooked meat into bottom of a pie plate, cover, and refrigerate.",
+        "When meat is completely chilled, spread sour cream over meat. Arrange lettuce evenly over sour cream, and top with Cheddar cheese."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (16 ounce) jar salsa",
+        "1 (8 ounce) container sour cream",
+        "1/2 head iceberg lettuce - rinsed, dried, and shredded",
+        "1/2 pound shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Salsa Dip",
+    "url": "http://allrecipes.com/recipe/14625/beef-and-salsa-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-sausage-fried-wontons.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-sausage-fried-wontons.json
new file mode 100644
index 000000000..69ff13220
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-sausage-fried-wontons.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you.  Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce."
+    ],
+    "ingredients": [
+        "1 egg white",
+        "1 tablespoon water",
+        "1 pound lean ground beef",
+        "1 pound bulk hot Italian sausage",
+        "1 tablespoon Asian sweet chili sauce, or to taste",
+        "1 tablespoon Chinese five-spice powder",
+        "1 teaspoon garlic powder",
+        "1 green onion, finely chopped",
+        "salt and pepper to taste",
+        "1 (16 ounce) package wonton wrappers",
+        "3 cups vegetable oil for frying",
+        "1/2 cup Asian sweet chili sauce, for dipping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Sausage Fried Wontons",
+    "url": "http://allrecipes.com/recipe/215087/beef-and-sausage-fried-wontons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-sausage-meat-loaf-with-mozzarella-230634.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-sausage-meat-loaf-with-mozzarella-230634.json
new file mode 100644
index 000000000..841d487c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-sausage-meat-loaf-with-mozzarella-230634.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Combine first 11 ingredients in large bowl. Gently mix in 1/2 cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Brush with remaining 1/2 cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160\u00b0F and 170\u00b0F, about 1 hour 15 minutes."
+    ],
+    "ingredients": [
+        "2 pounds lean ground beef (15 percent fat)",
+        "1 pound coarsely grated whole-milk mozzarella cheese",
+        "1 pound sweet Italian sausages, casings removed, meat crumbled",
+        "2 cups chopped fresh basil",
+        "2 cups fresh breadcrumbs made from crustless French bread",
+        "1 medium onion, chopped",
+        "1 cup chopped drained oil-packed sun-dried tomatoes",
+        "5 garlic cloves, minced",
+        "1 1/2 tablespoons dried oregano",
+        "2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "1 cup tomato sauce, divided",
+        "3 large eggs, beaten to blend",
+        "1/2 cup dry red wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Tomato",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Mozzarella",
+        "Basil",
+        "Ground Beef",
+        "Sausage",
+        "Red Wine"
+    ],
+    "title": "Beef and Sausage Meat Loaf with Mozzarella",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-sausage-meat-loaf-with-mozzarella-230634"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-shrimp-kebabs-4294.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-shrimp-kebabs-4294.json
new file mode 100644
index 000000000..c41db3e73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-shrimp-kebabs-4294.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Alternate 2 pieces each of beef, shrimp, bell pepper, onion and cherry tomatoes on each skewer. Place kebabs in 13x9x2-inch glass baking dish. Combine dressing and garlic in small bowl. Pour 1/2 cup dressing mixture over kebabs. Let stand 30 minutes, turning occasionally.",
+        "Prepare barbecue (medium-high heat). Grill kebabs until beef is medium-rare and shrimp are opaque in center, about 4 minutes per side. Transfer to platter. Pass remaining dressing separately."
+    ],
+    "ingredients": [
+        "1 1- to-1 1/4 pound top sirloin steak (about 1 inch thick), trimmed, cut into sixteen 1-inch cubes",
+        "16 uncooked large shrimp, peeled, deveined",
+        "16 1-inch pieces green bell pepper (from 1 large)",
+        "16 1-inch pieces red onion (from 1 large)",
+        "16 cherry tomatoes",
+        "8 10-to-12 inch wooden skewers",
+        "1 cup bottled Italian dressing",
+        "2 large garlic cloves, minced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Tomato",
+        "Marinate",
+        "Low Carb",
+        "Backyard BBQ",
+        "Shrimp",
+        "Bell Pepper",
+        "Grill",
+        "Grill/Barbecue"
+    ],
+    "title": "Beef and Shrimp Kebabs",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-shrimp-kebabs-4294"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-snow-peas-with-panfried-noodles-356009.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-snow-peas-with-panfried-noodles-356009.json
new file mode 100644
index 000000000..9add6f9b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-snow-peas-with-panfried-noodles-356009.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Cook noodles according to package directions, then drain in a colander.",
+        "Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.",
+        "Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.",
+        "Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.",
+        "Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake."
+    ],
+    "ingredients": [
+        "1 (9-ounces) package fresh Chinese-style noodles (or 8 ounces dried noodles)",
+        "2 tablespoons oyster sauce",
+        "1/2 tablespoon soy sauce",
+        "1/2 teaspoon sugar",
+        "2 teaspoons cornstarch",
+        "1/2 cup water",
+        "5 1/2 tablespoons vegetable oil, divided",
+        "1/2 pound snow peas, trimmed",
+        "3 scallions, finely chopped",
+        "2 tablespoons minced peeled ginger",
+        "1 pound flank steak, thinly sliced across the grain"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Stir-Fry",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Dinner",
+        "Meat",
+        "Steak",
+        "Pea",
+        "Potluck",
+        "Noodle",
+        "Soy Sauce",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Beef and Snow Peas with Panfried Noodles",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-snow-peas-with-panfried-noodles-356009"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-spinach-breakfast-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-spinach-breakfast-sandwich.json
new file mode 100644
index 000000000..2ae599238
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-spinach-breakfast-sandwich.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine eggs, spinach and tomato in medium bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2 to 4 minutes or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.",
+        "Divide egg mixture into 4 separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1 to 2 minutes or until cheese is melted.",
+        "Place one egg portion on bread bottoms. Close sandwiches; serve immediately."
+    ],
+    "ingredients": [
+        "12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced",
+        "4 eggs or equivalent egg substitute",
+        "1/2 cup chopped fresh baby spinach",
+        "1/2 cup diced tomatoes",
+        "Salt and black pepper (optional)",
+        "4 slices reduced-fat Swiss cheese",
+        "4 whole wheat round thin sandwich breads, split, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Spinach Breakfast Sandwich",
+    "url": "http://allrecipes.com/recipe/254523/beef-and-spinach-breakfast-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-spinach-curry.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-spinach-curry.json
new file mode 100644
index 000000000..f308cea6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-spinach-curry.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat the ghee in a large saucepan over medium heat.  Stir in the garlic and onion, and cook until softened, about 5 minutes.  Add the serrano, and continue to cook for another 3 minutes.  Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.",
+        "Stir in the beef and salt, cook for 3 minutes more.  Add the tomatoes, coconut milk, and spinach.  Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.",
+        "Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened."
+    ],
+    "ingredients": [
+        "2 tablespoons ghee (clarified butter)",
+        "2 cloves garlic, crushed",
+        "1 large onion, finely sliced",
+        "2 serrano peppers, thinly sliced",
+        "2 whole cloves, bruised",
+        "1 teaspoon garam masala",
+        "1 teaspoon ground coriander",
+        "1/2 teaspoon chile powder",
+        "1 teaspoon turmeric",
+        "1 1/2 teaspoons ground cumin",
+        "1 1/2 pounds beef tenderloin, cubed",
+        "1 teaspoon salt",
+        "1 cup chopped tomatoes",
+        "2/3 cup coconut milk",
+        "1 (10 ounce) bag spinach",
+        "1 teaspoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Spinach Curry",
+    "url": "http://allrecipes.com/recipe/106349/beef-and-spinach-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-squash-chili-51259220.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-squash-chili-51259220.json
new file mode 100644
index 000000000..701fa8cbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-squash-chili-51259220.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Pur\u00e9e chiles and broth in a blender until smooth, about 1 minute.",
+        "Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.",
+        "Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6\u20138 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.",
+        "Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile pur\u00e9e, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20\u201325 minutes. Add squash; cover and cook until tender, 10\u201315 minutes. Stir in lime juice.",
+        "Meanwhile, preheat oven to 350\u00b0. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8\u201310 minutes. Let cool.",
+        "Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds."
+    ],
+    "ingredients": [
+        "1 dried ancho chile",
+        "1 dried pasilla chile",
+        "3 cups low-sodium chicken broth",
+        "2 tablespoons plus 1 teaspoon vegetable oil",
+        "1 pound boneless beef chuck roast, cut into 1/2\" pieces",
+        "Kosher salt",
+        "Freshly ground pepper",
+        "1 large white onion, finely chopped",
+        "4 garlic cloves, finely chopped",
+        "2 teaspoons ground cumin",
+        "1 teaspoon dried oregano",
+        "1 12-ounce bottle lager",
+        "1/2 acorn squash, scrubbed, sliced into thin wedges, then into 1\" pieces",
+        "2 tablespoons fresh lime juice",
+        "2 tablespoons raw pumpkin seeds (pepitas)",
+        "Sour cream",
+        "Chopped avocado",
+        "Sliced red onion (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Dinner",
+        "Squash",
+        "Winter"
+    ],
+    "title": "Beef and Squash Chili",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-squash-chili-51259220"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-stout-pie.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-stout-pie.json
new file mode 100644
index 000000000..ec7954d8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-stout-pie.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.",
+        "Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.",
+        "Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.",
+        "Preheat an oven to 400\u00b0F.",
+        "Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10."
+    ],
+    "ingredients": [
+        "7 Tbs. olive oil",
+        "1 lb. white button mushrooms, quartered",
+        "2 cups frozen pearl onions, thawed",
+        "Salt and freshly ground pepper, to taste",
+        "3 1/2 lb. beef chuck roast, cut into 1-inch cubes",
+        "1 cup all-purpose flour",
+        "3 garlic cloves, minced",
+        "2 Tbs. tomato paste",
+        "2 1/2 cups Irish stout",
+        "1 cup beef broth",
+        "1 lb. carrots, cut into chunks",
+        "1 lb. red potatoes, cut into chunks",
+        "1 Tbs. finely chopped fresh thyme",
+        "One 16-inch round Stilton Pastry",
+        "1 egg, beaten with 1 tsp. water"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef and Stout Pie",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-stout-pie.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-sweet-potato-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-sweet-potato-stir-fry.json
new file mode 100644
index 000000000..5a86f46a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-sweet-potato-stir-fry.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cut the steak in half lengthwise. Cut the halves against the grain into slices about 1/8 inch thick. In a small bowl, toss together the beef, the 1 1/2 tsp. soy sauce, the 1 1/2 tsp. peanut oil and the oyster sauce. Cover and refrigerate for 2 hours.",
+        "In a large, heavy fry pan over high heat, warm 2 Tbs. of the peanut oil. Add the beef and sear for 1 minute without stirring, then stir-fry the beef until the meat is cooked through, about 2 minutes. Transfer to a plate.",
+        "Return the pan to high heat and warm the remaining 2 Tbs. peanut oil. Add the sweet potato and dried chilies, season with salt and sear for 1 minute without stirring. Add the green onions and stir-fry until the potatoes are just tender, about 1 minute. Add the garlic and ginger and stir-fry for 1 minute more. Return the beef to the pan and stir-fry until heated through.",
+        "Transfer to a large platter and garnish with cilantro. Serve immediately with white rice and soy sauce. Serves 2 to 4.",
+        "Adapted from Williams-Sonoma",
+        "Cooking from the Farmers\u2019 Market,",
+        "by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010)."
+    ],
+    "ingredients": [
+        "1/2 lb. flank steak",
+        "1 1/2 tsp. reduced-sodium soy sauce, plus more for serving",
+        "1 1/2 tsp. plus 4 Tbs. peanut oil",
+        "1 1/2 tsp. oyster sauce",
+        "1 sweet potato, cut into matchsticks",
+        "2 small dried red chilies",
+        "Salt, to taste",
+        "4 green onions, cut diagonally into 1 1/2-inch pieces",
+        "2 garlic cloves, thinly sliced",
+        "1-inch piece fresh ginger, peeled and cut into thin slices",
+        "Fresh cilantro leaves for garnish",
+        "Cooked white rice for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef and Sweet Potato Stir-Fry",
+    "url": "http://www.williams-sonoma.com/recipe/beef-and-sweet-potato-stir-fry.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-swiss-wrap.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-swiss-wrap.json
new file mode 100644
index 000000000..c144430f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-swiss-wrap.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the wraps in the microwave on High for 30 seconds.",
+        "On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap."
+    ],
+    "ingredients": [
+        "2 multi grain wraps",
+        "2 tablespoons Neufchatel cheese",
+        "2 leaves romaine lettuce",
+        "1 cup fresh spinach",
+        "6 slices deli sliced roast beef",
+        "2 slices reduced-fat Swiss cheese",
+        "6 cherry tomatoes, halved",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Swiss Wrap",
+    "url": "http://allrecipes.com/recipe/213040/beef-and-swiss-wrap/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-vegetable-ragout.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-vegetable-ragout.json
new file mode 100644
index 000000000..047ef565f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-vegetable-ragout.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.",
+        "Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through."
+    ],
+    "ingredients": [
+        "3/4 pound beef tenderloin, cut into 1/2 inch strips",
+        "1 tablespoon olive oil",
+        "1 1/2 cups fresh mushrooms, sliced",
+        "1 medium onion, chopped",
+        "2 cloves garlic, minced",
+        "2 teaspoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 (14.5 ounce) can beef broth",
+        "1/4 cup port wine",
+        "2 cups sugar snap peas",
+        "1 cup cherry tomatoes, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Vegetable Ragout",
+    "url": "http://allrecipes.com/recipe/74571/beef-and-vegetable-ragout/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-vegetable-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-vegetable-soup.json
new file mode 100644
index 000000000..5159645ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-vegetable-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Season the beef as desired.",
+        "Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.",
+        "Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.",
+        "Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired."
+    ],
+    "ingredients": [
+        "1/2 pound boneless beef chuck roast, cut into 1/2-inch pieces",
+        "1 tablespoon olive oil",
+        "2 cups cubed unpeeled Yukon Gold potatoes",
+        "2 medium carrots, peeled, cut in half lengthwise and sliced",
+        "1 tablespoon all-purpose flour",
+        "1 (32 ounce) carton Swanson\u00ae Lower Sodium Beef Broth",
+        "2 tablespoons tomato paste",
+        "1 teaspoon chopped fresh thyme leaves",
+        "1 cup green beans, trimmed and cut into 1/2-inch pieces",
+        "1 cup frozen peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/244700/beef-and-vegetable-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-vegetable-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-vegetable-stew.json
new file mode 100644
index 000000000..7e80dca50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-vegetable-stew.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.",
+        "Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.",
+        "Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)",
+        "Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes.  Remove bay leaf and rosemary sprig before serving."
+    ],
+    "ingredients": [
+        "1 pound cubed beef stew meat",
+        "1 tablespoon vegetable oil",
+        "1 onion, thinly sliced",
+        "1 (6 ounce) can tomato paste",
+        "1 (14.5 ounce) can low fat, low sodium beef broth",
+        "1 cup chopped carrots",
+        "3 potatoes, cubed",
+        "1 sprig fresh rosemary",
+        "1 teaspoon dried thyme",
+        "1 bay leaf",
+        "1/4 teaspoon crushed red pepper flakes",
+        "10 ounces button mushrooms, quartered",
+        "1 (10 ounce) package frozen green peas, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Vegetable Stew",
+    "url": "http://allrecipes.com/recipe/15431/beef-and-vegetable-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-veggie-stew-with-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-veggie-stew-with-dumplings.json
new file mode 100644
index 000000000..bbfe67d5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-veggie-stew-with-dumplings.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.",
+        "While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.",
+        "Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes."
+    ],
+    "ingredients": [
+        "2 pounds cubed beef stew meat",
+        "salt and ground black pepper to taste",
+        "1/2 cup margarine",
+        "2 (10.75 ounce) cans  condensed tomato soup",
+        "1 (14 ounce) can whole kernel corn, undrained",
+        "1 (15 ounce) can peas, undrained",
+        "1 (15 ounce) can green beans, drained",
+        "1 (13.5 ounce) can spinach, undrained",
+        "4 cubes beef bouillon",
+        "4 cups water",
+        "1 pinch garlic powder, or to taste",
+        "1 pinch garlic and herb seasoning blend (such as Mrs. Dash\u00ae), or to taste",
+        "1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Veggie Stew with Dumplings",
+    "url": "http://allrecipes.com/recipe/215318/beef-and-veggie-stew-with-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-walnut-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-walnut-stew.json
new file mode 100644
index 000000000..ddb30ea46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-walnut-stew.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large pan, melt butter in oil over medium heat.  Cook meat  in hot fat until browned on all sides. Remove with slotted spoon to a warmed dish.",
+        "Place garlic, peppers, and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Stir in walnut pieces, and cook and stir for one minute. Stir in tomato juice, and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours.",
+        "Stir in mushrooms; cook for 20 minutes."
+    ],
+    "ingredients": [
+        "2 pounds beef chuck steak, cut into 2 inch strips",
+        "2 tablespoons butter",
+        "2 tablespoons vegetable oil",
+        "1 clove garlic, crushed",
+        "1 large red bell pepper, cut into strips",
+        "1 large onion, cut in strips",
+        "1 1/2 cups walnut pieces",
+        "1 cup tomato juice",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 1/2 pounds fresh mushrooms, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef and Walnut Stew",
+    "url": "http://allrecipes.com/recipe/45254/beef-and-walnut-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-and-wild-mushrooms-51144030.json b/serverless-fleets/data/input/inferencing/recipes/beef-and-wild-mushrooms-51144030.json
new file mode 100644
index 000000000..54082ab02
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-and-wild-mushrooms-51144030.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season beef with kosher salt; cook, turning, until browned on all sides, about 15 minutes. Transfer beef to a plate.",
+        "Add remaining 1 1/2 tablespoons oil to pot. Add onions, garlic, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and simmer until wine is reduced by half, about 3 minutes.",
+        "Return beef to pot; add broth. Bring to a boil; reduce heat, cover, and simmer gently until beef is fork-tender, 5-6 hours.",
+        "Let beef cool in cooking liquid, then transfer to a shallow baking dish. Strain braising liquid through a fine-mesh sieve over meat in dish. Cover and chill overnight. DO AHEAD: Beef can be made 3 days ahead. Keep chilled. Discard fat from surface of braising liquid before continuing.",
+        "Cut beef into 4 pieces; set aside. Transfer chilled braising liquid to a large skillet and bring to a boil; cook until thickened and reduced to 1 1/2 cups, 25-30 minutes. Taste and season sauce with salt, if needed.",
+        "Add beef to skillet with sauce, cover, and cook over medium-low heat until beef is heated through, 8-10 minutes. Divide beef among plates. Spoon sauce over, top with mushrooms, and sprinkle with flaky sea salt."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil, divided",
+        "1 2-pound boneless beef chuck roast",
+        "Kosher salt",
+        "4 medium onions, coarsely chopped",
+        "2 garlic cloves, smashed",
+        "1 sprig thyme",
+        "1 bay leaf",
+        "1 cup dry red wine",
+        "8 cups low-sodium beef broth",
+        "8 ounces mixed mushrooms (such as hen of the woods, chanterelle, crimini, and stemmed shiitake), torn into large pieces",
+        "Flaky sea salt (such as Maldon)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Onion",
+        "Braise",
+        "Dinner",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beef and Wild Mushrooms",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-and-wild-mushrooms-51144030"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-asado.json b/serverless-fleets/data/input/inferencing/recipes/beef-asado.json
new file mode 100644
index 000000000..2839c89ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-asado.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Season the beef with salt and pepper; set aside.",
+        "Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.",
+        "Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.",
+        "While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.",
+        "Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken."
+    ],
+    "ingredients": [
+        "1 (4 pound) beef chuck roast, quartered",
+        "salt and pepper to taste",
+        "2 tablespoons cooking oil",
+        "1 onion, diced",
+        "2 cloves garlic, crushed",
+        "2 large tomatoes, chopped",
+        "1 tablespoon whole peppercorns, crushed",
+        "1 (5 ounce) jar pitted Manzanilla olives",
+        "1 onion, quartered",
+        "2 bay leaves",
+        "2 beef bouillon cubes",
+        "1/2 cup ketchup",
+        "1 large red bell pepper, sliced",
+        "4 small potatoes, peeled and quartered",
+        "1 tablespoon corn flour (optional)",
+        "1 teaspoon water (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Asado",
+    "url": "http://allrecipes.com/recipe/212913/beef-asado/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-aspic-20135.json b/serverless-fleets/data/input/inferencing/recipes/beef-aspic-20135.json
new file mode 100644
index 000000000..08b85140f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-aspic-20135.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Place all ingredients except the egg whites in a pan. Cover and cook over medium heat for about 4 minutes. Add 3 pints water. Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat. The liquid should just ripple. Pour the stock into a bowl and cool. Chill overnight. Skim off all fat. If the jelly is not clear, bring it to a boil again and add the egg whites. Boil gently for 10 minutes and strain clarified liquid through a cloth.",
+        "What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish."
+    ],
+    "ingredients": [
+        "2 1/4 pound beef shin with bone (have the butcher crack it)",
+        "1 pig's foot, cut in small chunks",
+        "1 veal knuckle",
+        "1 onion stuck with 2 cloves",
+        "2 carrots",
+        "1 bay leaf",
+        "1 teaspoon thyme",
+        "1 stalk celery",
+        "1 clove garlic",
+        "1 tablespoon salt",
+        "1 cup sherry or Madeira",
+        "2 egg whites, lightly beaten (if necessary)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Bean",
+        "Beef",
+        "Egg",
+        "Onion",
+        "Pork",
+        "Celery",
+        "Carrot",
+        "Sherry",
+        "Fall",
+        "House & Garden"
+    ],
+    "title": "Beef Aspic",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-aspic-20135"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-au-jus.json b/serverless-fleets/data/input/inferencing/recipes/beef-au-jus.json
new file mode 100644
index 000000000..3b9ef6e4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-au-jus.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.",
+        "Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.",
+        "Boil mixture until it thickens slightly; season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1/4 cup beef fat drippings from a prime rib or other roast beef (see footnote)",
+        "1 1/2 tablespoons all-purpose flour",
+        "2 cups beef broth",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Au Jus",
+    "url": "http://allrecipes.com/recipe/221957/beef-au-jus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bacon-rolls.json b/serverless-fleets/data/input/inferencing/recipes/beef-bacon-rolls.json
new file mode 100644
index 000000000..1fc60f3f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bacon-rolls.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Cut the beef into strips that are approximately 1-inch wide and the same length or close to the length of the bacon strip, about 1/8-inch thick.",
+        "Make the beef bacon rolls by laying a strip of bacon on a strip of beef and rolling the two meats together so that the beef is on the outside when you finish rolling. Insert a toothpick so that it goes in on the bottom left side and comes out the top right side when looked at vertically.",
+        "In large skillet, saute onions in butter until tender, about 5 minutes. Lay a single layer of beef bacon rolls in the skillet. Brown them on medium heat, turning once or twice, about 5 minutes. Cover the skillet and simmer for about 2 hours."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean top sirloin",
+        "1 pound bacon",
+        "1 cup chopped onion",
+        "1 1/3 cups butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Bacon Rolls",
+    "url": "http://allrecipes.com/recipe/16620/beef-bacon-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-ball.json b/serverless-fleets/data/input/inferencing/recipes/beef-ball.json
new file mode 100644
index 000000000..59aca0cc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-ball.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium saucepan over medium heat, cook and stir the dried chipped beef in butter until evenly browned.",
+        "In a medium bowl, whip the cream cheese, horseradish, green bell pepper, red bell pepper and pepper until well blended. Mix in 2/3 of the beef. Roll into a ball.",
+        "Roll the ball in the remaining beef and the Cheddar cheese. Wrap in plastic and chill in the refrigerator at least 1 hour before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F490582.jpg",
+    "ingredients": [
+        "3 (8 ounce) jars dried chipped beef",
+        "2 tablespoons butter",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 tablespoon prepared horseradish",
+        "\u00bc cup chopped green bell pepper",
+        "\u00bc cup chopped red bell pepper",
+        "\u00bc teaspoon ground black pepper",
+        "\u00bc cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Ball",
+    "url": "http://allrecipes.com/recipe/23957/beef-ball/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-barley-and-vegetable-soup-104691.json b/serverless-fleets/data/input/inferencing/recipes/beef-barley-and-vegetable-soup-104691.json
new file mode 100644
index 000000000..4188b1503
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-barley-and-vegetable-soup-104691.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat oil in large pot over medium-high heat. Add stew meat and bones; saut\u00e9 until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Saut\u00e9 until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.",
+        "Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 pound beef stew meat",
+        "1 pound meaty beef bones (such as beef shank bones)",
+        "3 celery stalks, chopped",
+        "1 large onion, chopped",
+        "1/4 cup pearl barley",
+        "4 cups water",
+        "2 14 1/2-ounce cans beef broth",
+        "1 28-ounce can diced tomatoes in juice",
+        "1 10-ounce package frozen corn kernels",
+        "2 cups frozen sliced okra",
+        "2 small bay leaves",
+        "2 teaspoons garlic powder",
+        "1 1/2 cups frozen peas",
+        "1 1/2 to 2 teaspoons hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Vegetable",
+        "Winter",
+        "Louisiana"
+    ],
+    "title": "Beef, Barley, and Vegetable Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-barley-and-vegetable-soup-104691"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-barley-soup-with-wild-mushrooms-and-parsnips-102363.json b/serverless-fleets/data/input/inferencing/recipes/beef-barley-soup-with-wild-mushrooms-and-parsnips-102363.json
new file mode 100644
index 000000000..a970708de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-barley-soup-with-wild-mushrooms-and-parsnips-102363.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Saut\u00e9 until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.",
+        "Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)"
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 1/2 pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced",
+        "3/4 pound onions, chopped",
+        "2 celery stalks, chopped",
+        "4 large garlic cloves, chopped",
+        "3 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick)",
+        "8 cups canned beef broth",
+        "7 cups water",
+        "1 1/4 pounds red bell peppers, chopped",
+        "1 pound parsnips, peeled, cut into 1/2-inch pieces",
+        "1/2 pound carrots, peeled, cut into 1/2-inch pieces",
+        "1 3/4 cups pearl barley (about 9 ounces)",
+        "1 1/2 cups canned crushed tomatoes with added puree",
+        "2 3/4-ounce packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped",
+        "2 tablespoons dried marjoram",
+        "1 tablespoon dried thyme"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Mushroom",
+        "Beef Shank",
+        "Barley",
+        "Parsnip",
+        "Fall",
+        "Winter"
+    ],
+    "title": "Beef Barley Soup with Wild Mushrooms and Parsnips",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-barley-soup-with-wild-mushrooms-and-parsnips-102363"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-barley-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-barley-soup.json
new file mode 100644
index 000000000..b7306a1ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-barley-soup.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place the shanks in a saucepan and add water to cover generously. Bring to a boil over high heat, skimming often to remove any foam that forms on the surface. Add about two-thirds of the chopped onions, the carrots and celery, reduce the heat to low and cook, uncovered, for about 1 hour. Add the tomato puree and barley, cover partially and continue to cook over low heat until the barley is tender, about 1 hour more.",
+        "While the soup is cooking, in a large saut\u00e9 pan over medium heat, melt the butter. Add the remaining chopped onions and saut\u00e9, stirring occasionally, until pale gold, 10 to 12 minutes. Raise the heat to high, add the mushrooms and saut\u00e9, stirring often, until softened, 6 to 8 minutes. Add the garlic, reduce the heat to medium and saut\u00e9 until soft but not brown, about 3 minutes more. Season with salt, pepper and 2 Tbs. of the dill.",
+        "Remove the shanks from the pan and, when cool enough to handle, cut the meat from the bone. Chop and reserve the meat; you should have about 1 1/3 cups.",
+        "Add the mushroom mixture and the reserved meat to the pan and stir to heat through. Season with salt and pepper.",
+        "Ladle into warmed bowls and sprinkle with the remaining 2 Tbs. dill and the parsley. Top each serving with a dollop of sour cream, if using."
+    ],
+    "ingredients": [
+        "3 lb. meaty beef or veal shanks",
+        "3 large yellow onions, chopped",
+        "6 carrots, peeled and chopped",
+        "4 celery stalks, chopped",
+        "1 cup tomato puree",
+        "1 cup barley",
+        "6 Tbs. (3/4 stick) unsalted butter",
+        "1 lb. fresh cremini mushrooms, brushed clean and sliced",
+        "1/2 tsp. minced garlic",
+        "Salt and freshly ground pepper, to taste",
+        "4 Tbs. chopped fresh dill",
+        "1/4 cup chopped fresh flat-leaf parsley",
+        "6 Tbs. sour cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Barley Soup",
+    "url": "http://www.williams-sonoma.com/recipe/beef-barley-soup.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-barley-vegetable-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-barley-vegetable-soup.json
new file mode 100644
index 000000000..c8afc4a17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-barley-vegetable-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.",
+        "Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1 (3 pound) beef chuck roast",
+        "1/2 cup barley",
+        "1 bay leaf",
+        "2 tablespoons oil",
+        "3 carrots, chopped",
+        "3 stalks celery, chopped",
+        "1 onion, chopped",
+        "1 (16 ounce) package frozen mixed vegetables",
+        "4 cups water",
+        "4 cubes beef bouillon cube",
+        "1 tablespoon white sugar",
+        "1/4 teaspoon ground black pepper",
+        "1 (28 ounce) can chopped stewed tomatoes",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Barley Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/13023/beef-barley-vegetable-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-basil-and-goat-cheese-lasagna-roll-ups.json b/serverless-fleets/data/input/inferencing/recipes/beef-basil-and-goat-cheese-lasagna-roll-ups.json
new file mode 100644
index 000000000..26da76626
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-basil-and-goat-cheese-lasagna-roll-ups.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a large saucepan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and saut\u00e9 until it begins to soften, about 4 minutes. Stir in the garlic, red pepper flakes, the 2 tsp. salt and the 1 tsp. black pepper and cook for 2 minutes. Add the tomatoes and stir to combine. Bring the sauce to a boil, reduce the heat to low and simmer to allow the flavors to develop, about 20 minutes. Season with salt and pepper.",
+        "Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until al dente, according to the package instructions. Drain the noodles and arrange in a single layer on a baking sheet.",
+        "Preheat an oven to 400\u00b0F.",
+        "In a fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the ground beef and cook, stirring to break it up into small pieces, until browned, about 6 minutes. Season with salt and pepper, transfer to a large bowl and let cool slightly. Add the ricotta, goat cheese, 1/2 cup of the Parmigiano-Reggiano, the egg, basil and 1/3 cup of the tomato sauce and stir to combine.",
+        "Ladle 1 1/2 cups of the tomato sauce into the bottom of a 9-by-13-inch baking dish. Lay a noodle on a work surface. Put 1/3 cup of the meat mixture on one end and roll up the noodle. Place the roll, seam side down, in the dish. Repeat with the remaining noodles and meat mixture. Cover the roll-ups with the remaining tomato sauce. Sprinkle with the mozzarella and the remaining 1/2 cup Parmigiano-Reggiano.",
+        "Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Serve immediately. Serves 6 to 8.",
+        "Adapted from Williams-Sonoma",
+        "One Pot of the Day",
+        ", by Kate McMillan (Weldon Owen, 2012)."
+    ],
+    "ingredients": [
+        "3 Tbs. olive oil",
+        "1 yellow onion, chopped",
+        "3 garlic cloves, minced",
+        "1/4 tsp. red pepper flakes (optional)",
+        "2 tsp. salt, plus more, to taste",
+        "1 tsp. freshly ground black pepper, plus more, to taste",
+        "1 can (28 oz.) crushed tomatoes",
+        "3/4 lb. dried lasagna noodles",
+        "1 lb. ground beef",
+        "1/2 lb. ricotta cheese",
+        "4 oz. fresh goat cheese",
+        "1 cup grated Parmigiano-Reggiano cheese",
+        "1 egg, lightly beaten",
+        "1/3 cup chopped fresh basil",
+        "1 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef, Basil and Goat Cheese Lasagna Roll-Ups",
+    "url": "http://www.williams-sonoma.com/recipe/beef-basil-and-goat-cheese-lasagna-roll-ups.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bean-and-barley-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-bean-and-barley-stew.json
new file mode 100644
index 000000000..cab16bdc9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bean-and-barley-stew.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Coat a large pot or Dutch oven with cooking spray.  Place over medium heat and cook beef until brown.  Stir in onion and cook until translucent.  Drain fat.  Stir in salt, pepper and garlic and cook 1 minute.  Pour in beef broth, water and tomatoes.  Stir in potato, carrots, cabbage, barley and beans.  And season with oregano, basil, rosemary and caraway.  Bring to a boil, then reduce heat and simmer 20 minutes."
+    ],
+    "ingredients": [
+        "1 pound cubed beef stew meat",
+        "1 small onion, chopped",
+        "1 pinch salt",
+        "1/4 teaspoon ground black pepper",
+        "3 cloves garlic, crushed",
+        "2 (14 ounce) cans beef broth",
+        "3 1/2 cups water",
+        "1 cup peeled and diced tomatoes with juice",
+        "1 potato, cubed",
+        "2 carrots, chopped",
+        "1/4 medium head cabbage, shredded",
+        "1/3 cup quick-cooking barley",
+        "1 (14.5 ounce) can great Northern beans, rinsed and drained",
+        "1/4 teaspoon dried oregano",
+        "1/4 teaspoon dried basil",
+        "1/4 teaspoon dried rosemary",
+        "1/4 teaspoon caraway seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef, Bean and Barley Stew",
+    "url": "http://allrecipes.com/recipe/25679/beef-bean-and-barley-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bean-and-beer-chili.json b/serverless-fleets/data/input/inferencing/recipes/beef-bean-and-beer-chili.json
new file mode 100644
index 000000000..f113f6c7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bean-and-beer-chili.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.",
+        "Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.",
+        "Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 onion, diced",
+        "2 pounds lean ground beef",
+        "2 teaspoons salt, plus more to taste",
+        "3 cloves garlic, minced",
+        "3 tablespoons ground ancho chile powder",
+        "1 tablespoon ground cumin",
+        "1 teaspoon paprika",
+        "1 teaspoon ground black pepper",
+        "1/8 teaspoon ground cinnamon",
+        "1 (12 ounce) bottle beer",
+        "1 teaspoon unsweetened cocoa powder",
+        "1/4 teaspoon dried oregano",
+        "1/4 teaspoon ground cayenne pepper",
+        "2 cups water, or as needed",
+        "1 cup tomato puree",
+        "2/3 cup diced poblano pepper",
+        "2 (12 ounce) cans pinto beans, drained and rinsed well"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef, Bean, and Beer Chili",
+    "url": "http://allrecipes.com/recipe/244558/beef-bean-and-beer-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-black-bean-and-corn-nachos-109166.json b/serverless-fleets/data/input/inferencing/recipes/beef-black-bean-and-corn-nachos-109166.json
new file mode 100644
index 000000000..a4108c691
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-black-bean-and-corn-nachos-109166.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oil in large skillet over medium-high heat. Add onion and garlic; saut\u00e9 until onion is very tender, about 8 minutes. Add beef and saut\u00e9 until brown, breaking up with back of fork, about 5 minutes. Add chili powder, oregano, and sugar; stir 30 seconds. Add beans, corn, and tomato sauce. Cover; simmer until beef is cooked through, stirring occasionally, about 8 minutes. Mix in cilantro and lemon juice. Season with salt and pepper.",
+        "Line 8 serving bowls with tortilla chips. Spoon beef mixture over chips. Top with cheese and sour cream."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 large onion, chopped",
+        "2 garlic cloves, chopped",
+        "1 1/2 pounds ground beef",
+        "1/4 cup chili powder",
+        "2 teaspoons dried oregano",
+        "1 teaspoon sugar",
+        "2 15-ounce cans black beans, drained",
+        "1 16-ounce package frozen corn, thawed",
+        "1 15-ounce can tomato sauce",
+        "1/2 cup chopped fresh cilantro",
+        "2 tablespoons fresh lemon juice",
+        "Tortilla chips",
+        "Shredded sharp cheddar cheese",
+        "Sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Tomato",
+        "Appetizer",
+        "Saut\u00e9",
+        "Super Bowl",
+        "Cheddar",
+        "Ground Beef",
+        "Corn",
+        "Winter",
+        "Poker/Game Night",
+        "Minnesota"
+    ],
+    "title": "Beef, Black Bean, and Corn Nachos",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-black-bean-and-corn-nachos-109166"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-1196.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-1196.json
new file mode 100644
index 000000000..85297a7a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-1196.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Place flour in large bowl. Season with salt and pepper. Add beef to flour and toss to coat. Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and saut\u00e9 until brown on all sides, about 5 minutes per batch. Return all meat to pot. Add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.",
+        "Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; saut\u00e9 until brown, about 6 minutes. Using slotted spoon, transfer to large bowl Melt 1 tablespoon butter in same skillet. Add carrots and celery; saut\u00e9 until golden, about 6 minutes. Using slotted spoon transfer to bowl with onions. Melt 2 tablespoons butter in same skillet. Add potatoes; saut\u00e9 until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet. Add mushrooms; saut\u00e9 until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl.",
+        "Add vegetables to pot with beef. Add nutmeg. Cover pot; simmer 45 minutes. Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/4 cup all purpose flour",
+        "2 pounds 1 1/2-inch pieces beef stew meat",
+        "7 tablespoons butter",
+        "1/4 cup brandy",
+        "2 cups Burgundy or other dry red wine",
+        "2 cups canned beef broth",
+        "6 fresh thyme sprigs",
+        "4 large garlic cloves, chopped",
+        "3 bay leaves",
+        "1/2 teaspoon dried oregano",
+        "1 large onion, cut into 12 wedges",
+        "4 carrots, peeled, cut into 2-inch lengths",
+        "4 celery stalks, cut into 2-inch lengths",
+        "1 1/2 pounds red-skinned potatoes, peeled, quartered",
+        "1/2 pound mushrooms",
+        "Generous pinch of ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Mushroom",
+        "Potato",
+        "Bastille Day",
+        "Red Wine",
+        "Winter",
+        "California"
+    ],
+    "title": "Beef Bourguignon",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-bourguignon-1196"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-1794.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-1794.json
new file mode 100644
index 000000000..fdf8fdf38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-1794.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Saut\u00e9 bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and saut\u00e9 until light brown, about 6 minutes. Add garlic and saut\u00e9 1 minute. Transfer vegetables to bowl with beef.",
+        "Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 20 minutes.",
+        "Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving."
+    ],
+    "ingredients": [
+        "8 ounces bacon, coarsely chopped",
+        "3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)",
+        "1/3 cup all purpose flour",
+        "1 1/4 pounds boiling onions, peeled",
+        "3/4 pound large carrots, cut into 1-inch pieces",
+        "12 large garlic cloves, peeled (left whole)",
+        "3 cups canned beef broth",
+        "1/2 cup Cognac or brandy",
+        "2 750-ml bottles red Burgundy wine",
+        "1 1/4 pounds mushrooms",
+        "1/3 cup chopped fresh thyme or 2 tablespoons dried",
+        "1 tablespoon dark brown sugar",
+        "1 tablespoon tomato paste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Garlic",
+        "Mushroom",
+        "Onion",
+        "Saut\u00e9",
+        "Bacon",
+        "Carrot",
+        "Winter"
+    ],
+    "title": "Beef Bourguignon",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-bourguignon-1794"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-56389455.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-56389455.json
new file mode 100644
index 000000000..d79a4d869
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-56389455.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Remove rind and cut bacon into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts water. Drain and dry.",
+        "Preheat oven to 450 degrees.",
+        "Saut\u00e9 the bacon in oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saut\u00e9 the beef.",
+        "Dry the beef in paper towels; it will not brown if it is damp. Saut\u00e9 it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.",
+        "In the same fat, brown the sliced vegetables. Pour out the saut\u00e9ing fat.",
+        "Return the beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole, and turn oven down to 325 degrees.",
+        "Stir in wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to a simmer on top of the stove. Then cover casserole and set in lower third of preheated oven. Regulate heat so that liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.",
+        "While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.",
+        "When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.",
+        "Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.",
+        "Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.",
+        "Recipe may be completed in advance at this point.",
+        "Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.",
+        "When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce."
+    ],
+    "ingredients": [
+        "One 6-ounce chunk of bacon",
+        "1 tablespoon of olive oil or cooking oil",
+        "3 pounds lean stewing beef, cut into 2-inch cubes",
+        "1 carrot, sliced",
+        "1 onion, sliced",
+        "1 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "2 tablespoons flour",
+        "3 cups of a full-bodied young red wine",
+        "2 to 3 cups brown beef stock or canned boullion",
+        "1 tablespoon tomato paste",
+        "2 cloves mashed garlic",
+        "1/2 teaspoon thyme",
+        "A crumbled bay leaf",
+        "18 to 24 small white onions, brown-braised in stock",
+        "1 pound quartered fresh mushrooms saut\u00e9ed in butter",
+        "9\u201310 inch fireproof casserole 3 inches deep"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Braise",
+        "Kid-Friendly",
+        "Dinner",
+        "Bacon",
+        "Red Wine",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Bourguignon",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-bourguignon-56389455"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-i.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-i.json
new file mode 100644
index 000000000..5abe960d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-i.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.",
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.",
+        "In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.",
+        "Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.",
+        "Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.",
+        "Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.",
+        "About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes."
+    ],
+    "ingredients": [
+        "3 cups Burgundy wine",
+        "2 tablespoons brandy",
+        "2 onions, thinly sliced",
+        "2 carrots, chopped",
+        "1 sprig fresh parsley",
+        "1 bay leaf",
+        "1 clove garlic, crushed",
+        "10 whole black peppercorns",
+        "1 teaspoon salt",
+        "2 pounds cubed beef chuck roast",
+        "4 tablespoons olive oil, divided",
+        "1/4 pound bacon, cubed",
+        "2 onions, chopped",
+        "3 tablespoons all-purpose flour",
+        "1 tablespoon tomato paste",
+        "2 cloves garlic, crushed",
+        "1 (10.5 ounce) can beef broth",
+        "salt and pepper to taste",
+        "4 tablespoons butter",
+        "1 pound fresh mushrooms, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Bourguignon I",
+    "url": "http://allrecipes.com/recipe/16167/beef-bourguignon-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-ii.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-ii.json
new file mode 100644
index 000000000..652252c6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-ii.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.",
+        "Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.",
+        "Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.",
+        "Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "2 pounds cubed stew meat",
+        "4 tablespoons butter",
+        "1 onion, chopped",
+        "2 carrots, chopped",
+        "1 clove garlic, minced",
+        "2 cups red wine",
+        "1 bay leaf",
+        "3 tablespoons chopped fresh parsley",
+        "1/2 teaspoon dried thyme",
+        "1 (6 ounce) can sliced mushrooms",
+        "1 (16 ounce) can canned onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Bourguignon II",
+    "url": "http://allrecipes.com/recipe/16905/beef-bourguignon-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-iii.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-iii.json
new file mode 100644
index 000000000..5fede80c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-iii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.",
+        "Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.",
+        "Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish."
+    ],
+    "ingredients": [
+        "2 pounds lean stew beef",
+        "1 cup red wine",
+        "4 sprigs fresh parsley",
+        "1 sprig fresh thyme",
+        "1 bay leaf",
+        "4 tablespoons butter",
+        "1 onion, sliced",
+        "1 tablespoon all-purpose flour",
+        "1/4 cup beef broth",
+        "salt and ground black pepper to taste",
+        "2 tablespoons butter",
+        "4 ounces bacon, chopped",
+        "12 small onions",
+        "4 ounces button mushrooms, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Bourguignon III",
+    "url": "http://allrecipes.com/recipe/30679/beef-bourguignon-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-recipe.json
new file mode 100644
index 000000000..247f2c302
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-recipe.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat the oven to 250 degrees F.",
+        "Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.",
+        "Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.",
+        "Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.",
+        "Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.",
+        "To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley."
+    ],
+    "ingredients": [
+        "1 tablespoon good olive oil",
+        "8 ounces dry cured center cut applewood smoked bacon, diced",
+        "2 1/2 pounds chuck beef cut into 1-inch cubes",
+        "Kosher salt",
+        "Freshly ground black pepper",
+        "1 pound carrots, sliced diagonally into 1-inch chunks",
+        "2 yellow onions, sliced",
+        "2 teaspoons chopped garlic (2 cloves)",
+        "1/2 cup Cognac",
+        "1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir",
+        "1 can (2 cups) beef broth",
+        "1 tablespoon tomato paste",
+        "1 teaspoon fresh thyme leaves (1/2 teaspoon dried)",
+        "4 tablespoons unsalted butter at room temperature, divided",
+        "3 tablespoons all-purpose flour",
+        "1 pound frozen whole onions",
+        "1 pound fresh mushrooms stems discarded, caps thickly sliced",
+        "Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove",
+        "1/2 cup chopped fresh parsley, optional"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "European Recipes",
+        "Beef Bourguignon",
+        "Tomato",
+        "Vegetable",
+        "Beef",
+        "Meat",
+        "Mushroom",
+        "Bacon Recipes",
+        "Carrot Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Beef Bourguignon",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-without-the-burgundy.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-without-the-burgundy.json
new file mode 100644
index 000000000..fa28da500
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon-without-the-burgundy.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Generously season beef with salt and pepper.",
+        "Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.",
+        "Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.",
+        "Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.",
+        "Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes",
+        "salt and freshly ground black pepper to taste",
+        "2 tablespoons vegetable oil",
+        "1 onion, chopped",
+        "1 tablespoon butter",
+        "2 tablespoons flour",
+        "2 cups Merlot wine",
+        "2 cups beef broth",
+        "2 carrots, cut into 1-inch pieces",
+        "2 stalks celery, cut into 1/2-inch pieces",
+        "4 sprigs fresh thyme",
+        "1 bay leaf"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Bourguignon Without the Burgundy",
+    "url": "http://allrecipes.com/recipe/236700/beef-bourguignon-without-the-burgundy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon.json
new file mode 100644
index 000000000..a3fac062a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignon.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "For the bouquet garni: Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside.",
+        "For the beef bourguignon: Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate.",
+        "Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl.",
+        "Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour.",
+        "Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve."
+    ],
+    "ingredients": [
+        "2 bay leaves",
+        "4 sprigs fresh thyme",
+        "3 sprigs fresh parsley, plus extra leaves for garnish",
+        "1 sprig fresh rosemary",
+        "4 slices bacon, cut into 1/2-inch pieces",
+        "3 tablespoons all-purpose flour",
+        "3 pounds stew beef",
+        "Kosher salt and freshly ground black pepper",
+        "2 tablespoon extra-virgin olive oil, plus additional as needed",
+        "10 ounces cremini mushrooms, halved or quartered if large",
+        "1 onion, halved and thinly sliced",
+        "4 cloves garlic, roughly chopped",
+        "4 carrots, cut into 1 1/2-inch pieces",
+        "2 tablespoons tomato paste",
+        "2 cups dry red wine",
+        "One 14.5-ounce can reduced-sodium beef broth",
+        "One 16-ounce bag frozen pearl onions, thawed"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef Bourguignon",
+        "Beef",
+        "Meat",
+        "Vegetable",
+        "Main Dish Recipes"
+    ],
+    "title": "Beef Bourguignon",
+    "url": "http://www.foodnetwork.com/recipes/valerie-bertinelli/beef-bourguignon"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignonne-2012.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignonne-2012.json
new file mode 100644
index 000000000..d556dabf2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignonne-2012.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat an oven to 350\u00b0F.",
+        "In a 6 3/4-quart Dutch oven over medium-high heat, warm 2 Tbs. of the oil until just smoking. Season the beef with salt and pepper. Working in batches, brown the beef on all sides, 10 to 12 minutes per batch. Transfer to a large bowl.",
+        "Add the remaining 1 Tbs. oil and the mushrooms to the pot and cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1 to 2 Tbs. water if the bottom of the pot becomes too dark. Transfer the mushrooms to the bowl with the beef.",
+        "Reduce the heat to medium and add the bacon to the pot. Cook, stirring occasionally, until the bacon is browned and crisp, 6 to 8 minutes. Transfer the bacon to the bowl with the beef and mushrooms.",
+        "Discard all but 1/4 cup of the fat from the pot. Add the yellow onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, demi-glace and flour and cook, stirring constantly, until fragrant, about 1 minute. Slowly whisk in the wine and cook, stirring occasionally, for 20 minutes.",
+        "Return the beef, mushrooms and bacon to the pot. Add the broth, pearl onions and bouquet garni. Season with salt and pepper and bring to a simmer. Cover the pot with aluminum foil and then with the lid. Transfer to the oven and cook until the meat is fork-tender, 2 1/2 to 3 hours.",
+        "Skim the excess fat off the sauce, and remove and discard the bouquet garni. Adjust the seasonings with salt and pepper. Sprinkle with the parsley. Serve the stew immediately over boiled potatoes. Serves 8 to 10.",
+        "Williams-Sonoma Kitchen."
+    ],
+    "ingredients": [
+        "3 Tbs. canola oil",
+        "4 1/2 lb. boneless chuck roast, cut into 1-inch cubes",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1 lb. button mushrooms, quartered",
+        "1/2 lb. slab bacon, cut into 1/4-inch dice",
+        "1 large yellow onion, diced",
+        "2 tsp. minced garlic",
+        "1 1/2 Tbs. veal demi-glace",
+        "1/2 cup all-purpose flour",
+        "1 bottle (750ml) Pinot Noir",
+        "3 cups beef broth",
+        "1 lb. pearl onions, peeled",
+        "1 bouquet garni (2 bay leaves, 4 thyme sprigs and 6 parsley sprigs, tied with kitchen twine)",
+        "3 Tbs. chopped fresh flat-leaf parsley",
+        "Boiled Potatoes with Parsley for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Bourguignonne",
+    "url": "http://www.williams-sonoma.com/recipe/beef-bourguignonne-2012.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignonne-with-steamed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignonne-with-steamed-potatoes.json
new file mode 100644
index 000000000..a37041b18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignonne-with-steamed-potatoes.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Season the beef with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil. Add the bacon and cook, stirring occasionally, until well browned but not crispy, 5 to 8 minutes. Transfer to a paper towel\u2013lined plate.",
+        "Pour off all but 1 Tbs. of the fat from the pot. Working in batches, add the beef and brown on all sides, 8 to 10 minutes per batch. Return all the beef to the pot and add the braising base and bacon. Stir in the bay leaf and thyme sprigs. Bring to a simmer, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to low, cover and simmer, stirring occasionally, for 2 hours.",
+        "Add the onions and carrots to the pot and continue cooking, stirring occasionally, until the meat is fork-tender, about 1 hour more.",
+        "About 30 minutes before the beef is done cooking, using a steamer pot, steam the potatoes until tender when pierced with a knife, 25 to 30 minutes. Transfer the potatoes to a large bowl. Add the butter and 1 Tbs. of the parsley and toss to combine. Season with salt.",
+        "Skim the fat off the sauce in the pot. Transfer the beef bourguignonne to shallow bowls and garnish with the remaining 1 Tbs. parsley and the thyme leaves. Serve immediately with the steamed potatoes. Serves 6.",
+        "Williams-Sonoma Test Kitchen"
+    ],
+    "ingredients": [
+        "3 lb. (1.5 kg) beef chuck roast, cut into 1-inch (2.5-cm) cubes",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1 Tbs. olive oil",
+        "1/2 lb. (250 g) bacon, cut into 1/4-inch (6-mm) dice",
+        "1 jar beef bourguignonne braising base",
+        "1 bay leaf (optional)",
+        "2 fresh thyme sprigs, plus 2 tsp. fresh thyme leaves (optional)",
+        "2 cups (8 oz./250 g) pearl onions, fresh or thawed frozen",
+        "1/2 lb. (250 g) baby carrots, peeled",
+        "2 lb. (1 kg) small red new potatoes, scrubbed",
+        "2 Tbs. unsalted butter, at room temperature",
+        "2 Tbs. finely chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Bourguignonne with Steamed Potatoes",
+    "url": "http://www.williams-sonoma.com/recipe/beef-bourguignonne-with-steamed-potatoes.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bourguignonne.json b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignonne.json
new file mode 100644
index 000000000..078420036
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bourguignonne.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour.",
+        "In a large saut\u00e9 pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.",
+        "Add the bacon, carrots, onions and garlic to the saut\u00e9 pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.",
+        "Off the heat, pour the wine into the saut\u00e9 pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.",
+        "Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "5 lb. beef stew meat, cut into 1-inch pieces",
+        "Salt and freshly ground pepper, to taste",
+        "1/4 cup extra-virgin olive oil",
+        "5 thick bacon slices, cut into 1-inch pieces",
+        "5 large carrots, peeled and cut into 1/2-inch pieces",
+        "2 yellow onions, sliced 1/4 inch thick",
+        "5 garlic cloves, chopped",
+        "2 bay leaves",
+        "6 fresh thyme sprigs",
+        "6 fresh flat-leaf parsley sprigs",
+        "1 lb. white button mushrooms, halved",
+        "1 bottle Pinot Noir",
+        "1 Tbs. beef demi-glace",
+        "Steamed baby red potatoes tossed with butter and chopped fresh flat-leaf parsley for serving (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Slow-Cooker Beef Bourguignonne",
+    "url": "http://www.williams-sonoma.com/recipe/beef-bourguignonne.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-braised-in-red-wine-235738.json b/serverless-fleets/data/input/inferencing/recipes/beef-braised-in-red-wine-235738.json
new file mode 100644
index 000000000..db1da6a97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-braised-in-red-wine-235738.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.",
+        "Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.",
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.",
+        "Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.",
+        "Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.",
+        "Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.",
+        "While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.",
+        "Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.",
+        "After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.",
+        "Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves."
+    ],
+    "ingredients": [
+        "2 lb boneless beef chuck, cut into 1 1/2-inch pieces",
+        "1 (750-ml) bottle dry red wine (preferably Burgundy or C\u00f4tes du Rh\u00f4ne)",
+        "2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)",
+        "1 teaspoon finely chopped fresh thyme",
+        "1 Turkish bay leaf or 1/2 California",
+        "4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves",
+        "1 carrot, thinly sliced",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon black pepper",
+        "2 tablespoons vegetable oil",
+        "2 large shallots, finely chopped",
+        "2 large garlic cloves, finely chopped",
+        "2 tablespoons all-purpose flour",
+        "6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)",
+        "1 (10-oz) package pearl onions (2 1/2 cups)",
+        "1/4 cup water",
+        "Special equipment: parchment paper",
+        "Accompaniment: buttered egg noodles"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wine",
+        "Beef",
+        "Herb",
+        "Vegetable",
+        "Braise",
+        "Dinner",
+        "Red Wine",
+        "Fall",
+        "Winter",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Braised in Red Wine",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-braised-in-red-wine-235738"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-braised-in-red-wine-236986.json b/serverless-fleets/data/input/inferencing/recipes/beef-braised-in-red-wine-236986.json
new file mode 100644
index 000000000..c6fd33ba9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-braised-in-red-wine-236986.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 325\u00b0F.",
+        "Heat oil in pot over moderately high heat until hot but not smoking.",
+        "Meanwhile, pat meat dry and sprinkle with salt and pepper.",
+        "Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.",
+        "Add pancetta to oil in pot and saut\u00e9 over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saut\u00e9, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and saut\u00e9, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.",
+        "Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 (3- to 3 1/2-pound) boneless beef chuck roast",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1/4 pound sliced pancetta, finely chopped",
+        "1 medium onion, finely chopped",
+        "1 medium carrot, finely chopped",
+        "2 celery ribs, finely chopped",
+        "4 garlic cloves, thinly sliced",
+        "4 (4- to 6-inch) sprigs fresh thyme",
+        "2 (6- to 8-inch) sprigs fresh rosemary",
+        "2 tablespoons tomato paste",
+        "2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or C\u00f4tes du Rh\u00f4ne",
+        "2 cups water",
+        "Special equipment: a 4- to 5-qt heavy ovenproof pot with lid",
+        "Accompaniment: creamy polentaepi:recipelink</epi:recipelink>"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Garlic",
+        "Onion",
+        "Pork",
+        "Tomato",
+        "Vegetable",
+        "Braise",
+        "Saut\u00e9",
+        "Red Wine",
+        "Fall",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Beef Braised in Red Wine",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-braised-in-red-wine-236986"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-braised-with-dried-fruit-yams-and-carrots-1611.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-braised-with-dried-fruit-yams-and-carrots-1611.json
new file mode 100644
index 000000000..4e2f94651
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-braised-with-dried-fruit-yams-and-carrots-1611.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.",
+        "Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.",
+        "Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325\u00b0F oven and bake until brisket is heated through, about 30 minutes.)"
+    ],
+    "ingredients": [
+        "3 tablespoons vegetable oil",
+        "3 medium onions, chopped",
+        "4 large garlic cloves, chopped",
+        "1 teaspoon paprika",
+        "1/2 teaspoon ground allspice",
+        "1/4 teaspoon dried crushed red pepper",
+        "3 1/2 cups chicken stock or canned broth",
+        "1 1/2 cups dry red wine",
+        "3 bay leaves",
+        "1 4-pound boneless first-cut beef brisket",
+        "Paprika",
+        "1 6-ounce package dried apricots",
+        "1 1/2 cups pitted prunes",
+        "3 pounds yams, peeled, cut into 1 1/2-inch pieces",
+        "6 large carrots, peeled, cut into 1 1/2-inch pieces",
+        "Minced fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Braise",
+        "Passover",
+        "High Fiber",
+        "Rosh Hashanah/Yom Kippur",
+        "Dried Fruit",
+        "Carrot",
+        "Sweet Potato/Yam",
+        "Kosher"
+    ],
+    "title": "Beef Brisket Braised with Dried Fruit, Yams and Carrots",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-brisket-braised-with-dried-fruit-yams-and-carrots-1611"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-my-way.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-my-way.json
new file mode 100644
index 000000000..ea6c24a8a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-my-way.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Season the beef brisket with salt and pepper and place into a shallow baking dish or large resealable bag. Combine the Merlot and balsamic vinegar; pour in with the steak. Seal or cover, and marinate in the refrigerator for at least 2 hours.",
+        "Preheat the oven to 300 degrees F (150 degrees C).",
+        "Arrange onion rings in the bottom of a roasting pan. Season with garlic, thyme, and rosemary. Pour the marinade into the bottom of the pan along with the beef stock and stewed tomatoes, and lay the roast on top of the onions so they form a roasting rack. Cover tightly with a lid or aluminum foil.",
+        "Bake for 3 hours in the preheated oven, then peel back the aluminum foil and add carrots and celery to the pan. Cover again and continue roasting for an addition 1 to 2 hours, or until the brisket can be pulled apart with a fork."
+    ],
+    "ingredients": [
+        "1 (5 pound) beef brisket",
+        "salt and pepper to taste",
+        "1/4 cup Merlot wine",
+        "1/4 cup balsamic vinegar",
+        "1/2 cup beef stock",
+        "1 (15 ounce) can stewed tomatoes",
+        "1 large onion, sliced into rings",
+        "2 stalks celery, with leaves",
+        "3 large carrots",
+        "4 large cloves garlic, diced",
+        "2 teaspoons dried thyme",
+        "2 teaspoons dried rosemary"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Brisket My Way",
+    "url": "http://allrecipes.com/recipe/151068/beef-brisket-my-way/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-recipe.json
new file mode 100644
index 000000000..b0a3656eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-recipe.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F.",
+        "On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.",
+        "Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.",
+        "Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).",
+        "Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.",
+        "4 medium russet potatoes, peeled",
+        "2 medium onions",
+        "Kosher salt and freshly ground black pepper",
+        "2 egg whites, lightly beaten",
+        "1/4 cup finely chopped chives",
+        "Vegetable oil, for frying",
+        "Serving suggestion: applesauce",
+        "Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.",
+        "Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.",
+        "Yield: about 20 (4-inch) pancakes",
+        "Prep Time: 30 minutes",
+        "Cook Time: 4 minutes per/batch",
+        "Ease of Preparation: Medium"
+    ],
+    "ingredients": [
+        "4 large garlic cloves, smashed",
+        "1/2 teaspoon kosher salt, plus more for seasoning",
+        "4 sprigs fresh rosemary, needles striped from the stem and chopped",
+        "1/4 cup extra-virgin olive oil",
+        "1 (4 pound) beef brisket, first-cut",
+        "Coarsely ground black pepper",
+        "4 large carrots, cut in 3-inch chunks",
+        "3 celery stalks, cut in 3-inch chunks",
+        "4 large red onions, halved",
+        "2 cups dry red wine",
+        "1 (16-ounce) can whole tomatoes, hand-crushed",
+        "1 handful fresh flat-leaf parsley leaves",
+        "3 bay leaves",
+        "1 tablespoon all-purpose flour (optional)",
+        "Potato Pancakes, recipe follows"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Dutch Oven",
+        "Jewish Cooking",
+        "Holiday",
+        "Potato",
+        "Vegetable",
+        "Beef",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "Beef Brisket",
+    "url": "http://www.foodnetwork.com/recipes/tyler-florence/beef-brisket-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-recipe1.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-recipe1.json
new file mode 100644
index 000000000..645afada2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-recipe1.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven or smoker to 225 degrees F.",
+        "Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices.",
+        "Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce.",
+        "Enjoy!"
+    ],
+    "ingredients": [
+        "1 (6 to 8-pound) beef brisket",
+        "1 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Holiday",
+        "Meat",
+        "Beef",
+        "Jalapeno Recipes",
+        "Vegetable"
+    ],
+    "title": "Beef Brisket",
+    "url": "http://www.foodnetwork.com/recipes/beef-brisket-recipe1"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-rub-1-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-rub-1-recipe.json
new file mode 100644
index 000000000..6eaf0d891
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-rub-1-recipe.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly."
+    ],
+    "ingredients": [
+        "2 tablespoons kosher or coarse salt",
+        "2 teaspoons coarse black pepper (use fresh cracked pepper)",
+        "2 teaspoons paprika",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon oregano leaves (dried)",
+        "1/2 teaspoon ground cumin",
+        "1 teaspoon granulated garlic"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "American",
+        "Southern Recipes",
+        "Beef",
+        "Meat"
+    ],
+    "title": "Beef Brisket Rub #1",
+    "url": "http://www.foodnetwork.com/recipes/beef-brisket-rub-1-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-sandwiches.json
new file mode 100644
index 000000000..935e4bfc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-sandwiches.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Season the beef brisket generously with salt and coat with the grilling rub. Cover with plastic wrap and let stand at room temperature for 1 hour or refrigerate overnight.",
+        "Put the onions, garlic, stock and beer in a slow cooker. Add the brisket, fat side up. Cover and cook on high for 8 hours according to the manufacturer's instructions. Transfer the brisket to a carving board, cover loosely with aluminum foil and let stand for 30 minutes.",
+        "Slice the brisket across the grain and fill the rolls with meat. Pour barbecue sauce into a bowl and pass alongside. Serves 10."
+    ],
+    "ingredients": [
+        "1 beef brisket, 4 to 5 lb.",
+        "Salt, to taste",
+        "1\u20444 cup beef grilling rub",
+        "2 small yellow or red onions, diced",
+        "4 garlic cloves, minced",
+        "1\u20442 cup beef stock",
+        "1\u20442 cup lager-style beer",
+        "10 sandwich rolls, toasted",
+        "Store-bought or Classic Barbecue Sauce, warmed, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Brisket Sandwiches",
+    "url": "http://www.williams-sonoma.com/recipe/beef-brisket-sandwiches.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-caramelized-onions-and-merlot-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-caramelized-onions-and-merlot-sauce.json
new file mode 100644
index 000000000..f8bbed172
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-caramelized-onions-and-merlot-sauce.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat an oven to 325\u00b0F.",
+        "Season the brisket on all sides with salt and pepper. In a Dutch oven or a large, wide ovenproof pan with a tight-fitting lid, warm the olive oil over medium-high heat. Add the brisket and brown well on both sides, about 6 minutes total. Transfer to a plate. Add the onion and carrot to the pan and saut\u00e9 until golden, about 5 minutes. Add the garlic and saut\u00e9 until softened, about 1 minute. Add the tomatoes and juices, 1 cup of the wine and the bay leaf. Mix well and bring to a boil. Return the brisket to the pan, cover and place in the oven.",
+        "Cook, basting occasionally with the pan juices, until the brisket is fork tender, about 3 hours. Remove from the oven and let cool in the juices. Carefully lift the brisket from the juices and transfer it to a deep platter. Cover with aluminum foil and refrigerate until cold, at least 2 hours or up to overnight. Let the pan juices cool, then pass through a food mill or press through a sieve into a bowl. Discard the solids and refrigerate the juices until ready to use.",
+        "Just before serving, preheat the oven to 350\u00b0F.",
+        "Cut the brisket across the grain into thin slices. Arrange the slices, slightly overlapping, on an ovenproof serving platter. Cover with aluminum foil and place in the oven for 15 minutes to heat through.",
+        "Meanwhile, cook the onions: In a large fry pan over medium-low heat, warm the olive oil. Add the onions and saut\u00e9, stirring often, until golden brown, about 20 minutes. Season with salt and pepper. While the onions are cooking, pour the remaining 1 cup wine into a saucepan over high heat. Add 1/4 cup of the dried cherries and bring to a boil. Boil until reduced by half, about 5 minutes. Stir in the pureed brisket juices and return to a boil. Season with salt and pepper.",
+        "To serve, remove the brisket from the oven. Pour the sauce evenly over the top. Top with the caramelized onions and the remaining 1/4 cup dried cherries. Serve immediately."
+    ],
+    "ingredients": [
+        "1 first or flat-cut brisket, 4 to 5 lb.",
+        "Salt and freshly ground pepper, to taste",
+        "2 Tbs. olive oil",
+        "1 1/2 cups chopped yellow onion",
+        "1/2 cup diced carrot",
+        "2 garlic cloves, finely chopped",
+        "1 can (28 oz.) plum tomatoes, with juices",
+        "2 cups Merlot or other full-bodied red wine",
+        "1 bay leaf",
+        "2 Tbs. olive oil",
+        "3 cups thinly sliced sweet onions such as Vidalia",
+        "Salt and freshly ground pepper, to taste",
+        "1/2 cup pitted dried cherries"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Brisket with Caramelized Onions and Merlot Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/beef-brisket-with-caramelized-onions-and-merlot-sauce.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-chipotle-tomatillo.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-chipotle-tomatillo.json
new file mode 100644
index 000000000..a7d119181
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-chipotle-tomatillo.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.",
+        "Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.",
+        "Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side."
+    ],
+    "ingredients": [
+        "2 (11 ounce) cans whole tomatillos, drained",
+        "1 (7 ounce) can chipotle peppers in adobo sauce",
+        "1 (8 ounce) can tomato sauce",
+        "1 cup water",
+        "2 teaspoons salt",
+        "1 teaspoon brown sugar",
+        "2 tablespoons olive oil",
+        "1 yellow onion, chopped",
+        "4 cloves garlic, chopped",
+        "1 (3 pound) beef brisket"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Brisket with Chipotle Tomatillo Sauce",
+    "url": "http://allrecipes.com/recipe/206870/beef-brisket-with-chipotle-tomatillo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-merlot-and-prunes-241853.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-merlot-and-prunes-241853.json
new file mode 100644
index 000000000..a9cb1abe3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-merlot-and-prunes-241853.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Position rack in bottom third of oven and preheat to 325\u00b0F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven.",
+        "Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing.",
+        "Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper.",
+        "Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.",
+        "Rewarm brisket, covered, in 350\u00b0F oven for 30 minutes. Sprinkle brisket with parsley; serve.",
+        "Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.",
+        "You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish."
+    ],
+    "ingredients": [
+        "1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat",
+        "2 tablespoons olive oil",
+        "1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)",
+        "1 cup Merlot or other dry red wine",
+        "2 pounds onions, sliced",
+        "4 medium carrots, peeled, thinly sliced",
+        "16 garlic cloves, peeled",
+        "1 1/2 cups pitted large prunes (about 8 ounces)",
+        "1 tablespoon finely chopped fresh thyme",
+        "1/2 cup plus 1 tablespoon prune juice",
+        "3 tablespoons plus 1 teaspoon balsamic vinegar",
+        "2 tablespoons chopped fresh Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Braise",
+        "Passover",
+        "High Fiber",
+        "Purim",
+        "Dinner",
+        "Prune",
+        "Brisket",
+        "Red Wine",
+        "Kosher",
+        "Kosher for Passover",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Brisket with Merlot and Prunes",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-brisket-with-merlot-and-prunes-241853"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-pearl-onions-and-baby-carrots-5691.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-pearl-onions-and-baby-carrots-5691.json
new file mode 100644
index 000000000..11e3f9b73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-pearl-onions-and-baby-carrots-5691.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Sprinkle brisket with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Brown brisket, about 5 minutes per side. Transfer to large roasting pan. Add chopped onions, chopped carrot, celery and garlic to pot; saut\u00e9 until golden, about 10 minutes. Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes. Add stock to pot; bring to boil. Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.",
+        "Roast brisket uncovered until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan 2/3 full, about 3 1/2 hours.",
+        "Transfer meat to platter. Strain pan juices into 4-cup measuring cup, pressing on solids; add enough wine mixture to measure 3 1/2 cups. Season with salt and pepper. Thinly slice meat across grain. (Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; rewarm in 350\u00b0F oven about 40 minutes. Rewarm sauce.)",
+        "Heat 1 tablespoon oil in large skillet over medium heat. Add baby carrots, pearl onions and 1 tablespoon thyme; saut\u00e9 until golden, about 5 minutes. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper.",
+        "Serve meat with sauce and vegetables."
+    ],
+    "ingredients": [
+        "1 5-pound flat-cut beef brisket, fat trimmed",
+        "3 tablespoons olive oil",
+        "7 cups finely chopped onions",
+        "1 cup finely chopped carrot",
+        "1 cup finely chopped celery",
+        "2 tablespoons chopped garlic",
+        "2 750-ml bottles dry red wine",
+        "8 large fresh thyme sprigs plus1 tablespoon chopped fresh thyme",
+        "2 bay leaves",
+        "8 cups chicken stock or canned low-salt chicken broth",
+        "1 pound baby carrots, peeled",
+        "12 ounces pearl onions, blanched, peeled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Vegetable",
+        "Braise",
+        "Passover",
+        "Brisket",
+        "Carrot",
+        "Red Wine",
+        "Winter",
+        "Potluck"
+    ],
+    "title": "Beef Brisket with Pearl Onions and Baby Carrots",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-brisket-with-pearl-onions-and-baby-carrots-5691"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-slow-roasted-romano-beans-and-black-olive-aioli-51204420.json b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-slow-roasted-romano-beans-and-black-olive-aioli-51204420.json
new file mode 100644
index 000000000..1fd827560
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-brisket-with-slow-roasted-romano-beans-and-black-olive-aioli-51204420.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Place the brisket in a large, shallow dish, and rub the thyme, bay leaves, garlic, chiles, and cracked black pepper onto both sides of it, coating the meat well. Cover, and refrigerate overnight. Take the brisket out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the meat with 2 tablespoons salt.",
+        "Preheat the oven to 325\u00b0F.",
+        "Heat a large, heavy-bottomed saut\u00e9 pan over high heat for 2 minutes. Add the olive oil, and wait for 1 minute. Place the brisket in the pan (reserving the garlic and chiles). Sear the meat on both sides, about 8 minutes per side, until it's deep golden brown. You will need to sear a portion of the meat at a time, because the entire brisket probably won't fit in the pan. To do this, leave one end of the brisket hanging off the edge of the pan, and then move that end into the pan when the other part is well seared. Once both sides are well browned, transfer the brisket to a large roasting pan that has a tight-fitting lid, or a Dutch oven.",
+        "Return the brisket searing pan to the stove over medium-high heat, and add the onion, carrot, and celery. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook for 6 to 8 minutes, until the vegetables just begin to caramelize, then add the reserved garlic and chiles, and cook for a few more minutes.",
+        "Turn off the heat (so that the liquids won't evaporate immediately), and add the balsamic vinegar, then the wine. Turn the heat back up to medium-high, and reduce the wine by a quarter. Add the beef stock, and bring the stock to a boil over high heat. Pour the hot stock over the meat, scraping any vegetables that have fallen on the brisket back into the liquid. The stock mixture should almost cover the brisket. Cover the pan tightly with aluminum foil and a tight-fitting lid. Braise in the oven for 5 to 6 hours.",
+        "To check for doneness, carefully remove the lid and foil, watching out for the hot steam. Test the meat by inserting a paring knife into it; if the knife slides in easily, then the brisket is done.",
+        "Let the brisket cool in its juices for 30 minutes. Carefully transfer it to a baking sheet, and chill completely.",
+        "Strain the braising juices into a saucepan, pressing down on the vegetables with a ladle to extract all the liquid. Skim the fat from the braising juices, and chill.",
+        "When you are ready to serve, preheat the oven to 400\u00b0F.",
+        "Cut the cold brisket against the grain into 1/4-inch-thick slices. Lay the slices in two large roasting pans (or equivalent). Heat the braising juices, and pour some over the meat, just to cover. Cook for about 20 minutes, until the meat is hot and caramelized and crispy on top.",
+        "Place the slow-roasted Romano beans at the center of six large dinner plates, and arrange the brisket on top. Drizzle some of the braising juices over the meat. Dollop a generous tablespoon of the black olive a\u00efoli over the meat, and pass the rest at the table."
+    ],
+    "ingredients": [
+        "6 pounds whole beef brisket, with 1/2-inch top layer of fat",
+        "3 tablespoons thyme leaves",
+        "2 fresh bay leaves, thinly sliced (if only dried bay leaves are available, crumble them)",
+        "10 cloves garlic, smashed",
+        "3 chiles de \u00e1rbol, crumbled with your hands",
+        "1 tablespoon plus one teaspoon cracked black pepper",
+        "3 tablespoons extra-virgin olive oil",
+        "1 cup diced onion",
+        "1/3 cup diced carrot",
+        "1/3 cup diced celery",
+        "1/4 cup balsamic vinegar",
+        "3 cups red wine",
+        "4 cups beef stock, or more if needed",
+        "1 recipe Slow-Roasted Romano Beans",
+        "1 recipe Black Olive A\u00efoli",
+        "Kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Braise",
+        "Christmas",
+        "Passover",
+        "Dinner",
+        "Meat",
+        "Brisket",
+        "Red Wine",
+        "Fall",
+        "Winter"
+    ],
+    "title": "Beef Brisket with Slow-Roasted Romano Beans and Black Olive A\u00efoli",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-brisket-with-slow-roasted-romano-beans-and-black-olive-aioli-51204420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-broccoli-crisp-garlic-saute.json b/serverless-fleets/data/input/inferencing/recipes/beef-broccoli-crisp-garlic-saute.json
new file mode 100644
index 000000000..7dc2cb4ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-broccoli-crisp-garlic-saute.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cut the beef across the grain into strips 3 inches long and 1/4 inch thick. In a bowl, stir together the cornstarch, salt, sugar, baking soda and water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.",
+        "In a fry pan over high heat, warm the oil. When the oil is hot, add the garlic and red pepper flakes and saut\u00e9 until crisp, about 1 minute. Transfer to paper towels.",
+        "Add the beef, broccoli and 2 Tbs. of the wine to the pan, and cook until the beef is opaque and the broccoli is tender, about 5 minutes. Add the soy sauce and the remaining 1 Tbs. wine and stir for 1 minute. Transfer to warmed plates, sprinkle with the crisp garlic and serve immediately with steamed rice. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "Cooking from the Farmers\u2019 Market,",
+        "by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010)."
+    ],
+    "ingredients": [
+        "1 lb. flank or skirt steak",
+        "1 Tbs. cornstarch",
+        "1/4 tsp. salt",
+        "1/4 tsp. sugar",
+        "1/8 tsp. baking soda",
+        "2 Tbs. water",
+        "2 Tbs. canola oil",
+        "3 garlic cloves, thinly sliced",
+        "1/4 tsp. red pepper flakes",
+        "2 cups small broccoli florets",
+        "3 Tbs. dry white wine",
+        "2 Tbs. soy sauce",
+        "Cooked white rice for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef, Broccoli and Crisp Garlic Saut\u00e9",
+    "url": "http://www.williams-sonoma.com/recipe/beef-broccoli-crisp-garlic-saute.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-bulgogi.json b/serverless-fleets/data/input/inferencing/recipes/beef-bulgogi.json
new file mode 100644
index 000000000..ab78f16fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-bulgogi.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the beef in a shallow dish.  Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl.  Pour over beef.  Cover and refrigerate for at least 1 hour or overnight.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side."
+    ],
+    "ingredients": [
+        "1 pound flank steak, thinly sliced",
+        "5 tablespoons soy sauce",
+        "2 1/2 tablespoons white sugar",
+        "1/4 cup chopped green onion",
+        "2 tablespoons minced garlic",
+        "2 tablespoons sesame seeds",
+        "2 tablespoons sesame oil",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Bulgogi",
+    "url": "http://allrecipes.com/recipe/100606/beef-bulgogi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-burger-pie-with-cheese-puff.json b/serverless-fleets/data/input/inferencing/recipes/beef-burger-pie-with-cheese-puff.json
new file mode 100644
index 000000000..b53b0a73c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-burger-pie-with-cheese-puff.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.",
+        "In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.",
+        "Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown."
+    ],
+    "ingredients": [
+        "2 tablespoons shortening",
+        "2 tablespoons chopped onion",
+        "1 pound ground beef",
+        "1 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "3 tablespoons all-purpose flour",
+        "1 (16 ounce) can diced tomatoes with juice",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 (15 ounce) can carrots, drained",
+        "1 (15 ounce) can cut green beans, drained",
+        "1 cup sifted all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon mustard powder",
+        "1/2 teaspoon salt",
+        "2 tablespoons shortening",
+        "1/4 cup shredded sharp Cheddar cheese",
+        "1/2 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Burger Pie with Cheese Puff",
+    "url": "http://allrecipes.com/recipe/66068/beef-burger-pie-with-cheese-puff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-casserole.json
new file mode 100644
index 000000000..aacc3a465
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9x13 inch baking dish. Cover and bake in the preheated oven for 4 hours.",
+        "Add mushrooms and wine and bake for another 10 minutes. Add cooked egg noodles and mix all together. Serve with fresh bread and a green salad, if desired."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2346&h=1228&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1044070.jpg",
+    "ingredients": [
+        "2 pounds beef roast, cut into cubes",
+        "\u00bd (1 ounce) package herb and lemon soup mix",
+        "1 cube beef bouillon",
+        "\u00bd cup chopped onion",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (4.5 ounce) can mushrooms, drained",
+        "\u00bd cup Burgundy wine",
+        "4 cups cooked egg noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Burgundy Casserole",
+    "url": "http://allrecipes.com/recipe/14686/beef-burgundy-casserole/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-i.json b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-i.json
new file mode 100644
index 000000000..bf9a521ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.",
+        "Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.",
+        "Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.",
+        "Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 pounds round steak, cut into small pieces",
+        "3 tablespoons all-purpose flour",
+        "2 cups beef broth",
+        "1 1/2 cups dry red wine",
+        "1 teaspoon salt",
+        "1/2 teaspoon dried marjoram, crushed",
+        "1/2 teaspoon dried thyme, crushed",
+        "1/4 teaspoon ground black pepper",
+        "2 1/2 cups sliced fresh mushrooms",
+        "3 onions, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Burgundy I",
+    "url": "http://allrecipes.com/recipe/23342/beef-burgundy-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-ii.json b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-ii.json
new file mode 100644
index 000000000..830336c24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-ii.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place flour in large bowl, and season with salt and pepper. Dredge beef  in flour to coat.",
+        "Melt 2 tablespoons butter in a heavy Dutch oven over high heat.  Working in batches, saute beef until brown on all sides, about 5 minutes per batch.",
+        "Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.",
+        "Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.",
+        "Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7  minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "salt and pepper",
+        "2 pounds beef stew meat, cut into 1 1/2 inch pieces",
+        "7 tablespoons butter",
+        "1/4 cup brandy",
+        "2 cups Burgundy wine",
+        "2 cups beef broth",
+        "6 sprigs fresh thyme",
+        "4 cloves garlic, minced",
+        "3 bay leaves",
+        "1/2 teaspoon dried oregano",
+        "1 large onion, cut into 12 wedges",
+        "4 carrots, cut into 2 inch pieces",
+        "4 stalks celery, cut into 2 inch pieces",
+        "1 1/2 pounds red potatoes, peeled and quartered",
+        "1/2 pound fresh mushrooms",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Burgundy II",
+    "url": "http://allrecipes.com/recipe/30883/beef-burgundy-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-iii.json b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-iii.json
new file mode 100644
index 000000000..7e3da0838
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-iii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours."
+    ],
+    "ingredients": [
+        "2 pounds sirloin tips, cubed",
+        "1 medium onion, chopped",
+        "12 ounces mushrooms, chopped",
+        "2 tablespoons butter",
+        "1 (10.75 ounce) can  condensed golden mushroom soup",
+        "1/2 cup Burgundy wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Burgundy III",
+    "url": "http://allrecipes.com/recipe/30822/beef-burgundy-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-style.json b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-style.json
new file mode 100644
index 000000000..cbdc56380
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-burgundy-style.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.",
+        "Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.",
+        "Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.",
+        "Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley."
+    ],
+    "ingredients": [
+        "1 cup beef broth",
+        "3 tablespoons all-purpose flour",
+        "1 tablespoon tomato paste",
+        "1 teaspoon beef demi glace",
+        "3 tablespoons bacon drippings",
+        "2 pounds beef round, cut into 3 inch pieces",
+        "3 tablespoons sherry wine",
+        "1 1/2 cups chopped onions",
+        "1 cup Burgundy wine",
+        "Herb Bouquet (Bouquet Garni)",
+        "3 sprigs fresh parsley",
+        "3 sprigs fresh rosemary",
+        "1 sprig fresh thyme",
+        "1 bay leaf",
+        "12 fresh mushrooms, sliced",
+        "1/4 cup butter",
+        "1 tablespoon chopped fresh parsley, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef, Burgundy Style",
+    "url": "http://allrecipes.com/recipe/45574/beef-burgundy-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-cannelloni-bake.json b/serverless-fleets/data/input/inferencing/recipes/beef-cannelloni-bake.json
new file mode 100644
index 000000000..c37559650
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-cannelloni-bake.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).",
+        "In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.",
+        "Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.",
+        "To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.",
+        "Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cannelloni pasta",
+        "8 ounces lean ground beef",
+        "2 carrots, chopped",
+        "1/2 stalk celery, chopped",
+        "1/2 onion, chopped",
+        "10 ounces fresh spinach, washed and chopped",
+        "1 1/4 teaspoons salt",
+        "1 1/4 teaspoons ground black pepper",
+        "2 tablespoons olive oil",
+        "1 cup dry white wine",
+        "1 cup heavy whipping cream",
+        "1 cup chopped tomatoes",
+        "1/2 cup grated Parmesan cheese",
+        "2 teaspoons Italian seasoning",
+        "2 tablespoons chopped fresh basil",
+        "1 (14.5 ounce) can stewed tomatoes",
+        "2 tablespoons olive oil",
+        "2 cloves garlic, chopped",
+        "1 onion, chopped",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "4 leaves fresh basil, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Cannelloni Bake",
+    "url": "http://allrecipes.com/recipe/15189/beef-cannelloni-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-carbonnade-27.json b/serverless-fleets/data/input/inferencing/recipes/beef-carbonnade-27.json
new file mode 100644
index 000000000..9c41cb7c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-carbonnade-27.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.",
+        "Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.",
+        "Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley."
+    ],
+    "ingredients": [
+        "3 pounds lean beef stew meat, cut into approximately 2-inch pieces",
+        "All purpose flour",
+        "4 tablespoons vegetable oil",
+        "3 large onions, sliced",
+        "3 large garlic cloves, sliced",
+        "2 cups canned beef broth or 2 cups water and 1 1/2 tablespoons concentrated beef bouillon liquid",
+        "12 ounces dark beer",
+        "1/2 teaspoon dried thyme, crumbled",
+        "Buttered Egg Noodles",
+        "Chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Stew",
+        "Super Bowl",
+        "Winter"
+    ],
+    "title": "Beef Carbonnade",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-carbonnade-27"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-carpaccio-with-orange-olive-salsa-and-shaved-cheese-107677.json b/serverless-fleets/data/input/inferencing/recipes/beef-carpaccio-with-orange-olive-salsa-and-shaved-cheese-107677.json
new file mode 100644
index 000000000..8735ce7fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-carpaccio-with-orange-olive-salsa-and-shaved-cheese-107677.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.",
+        "Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).",
+        "Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.",
+        "Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.",
+        "Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.",
+        "*Available at natural foods stores."
+    ],
+    "ingredients": [
+        "2 large navel oranges",
+        "1/2 cup diced red onion",
+        "1/2 cup pitted Kalamata olives",
+        "1/4 cup chopped fresh parsley",
+        "2 tablespoons olive oil",
+        "1 garlic clove, minced",
+        "1/2 teaspoon Hungarian sweet paprika",
+        "1/2 teaspoon ground cumin",
+        "1/8 teaspoon cayenne pepper",
+        "2 teaspoons whole black peppercorns",
+        "2 teaspoons fennel seeds",
+        "1 teaspoon white peppercorns",
+        "1 teaspoon coarse kosher salt",
+        "1 1/2 teaspoons dried lavender blossoms (optional)*",
+        "4 tablespoons olive oil",
+        "1 1 1/4-pound trimmed beef tenderloin",
+        "2 cups lightly packed fresh arugula",
+        "1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Citrus",
+        "Olive",
+        "Appetizer",
+        "Saut\u00e9",
+        "Orange",
+        "Winter",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-carpaccio-with-orange-olive-salsa-and-shaved-cheese-107677"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-carpaccio.json b/serverless-fleets/data/input/inferencing/recipes/beef-carpaccio.json
new file mode 100644
index 000000000..3b79cddda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-carpaccio.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Refrigerate the meat until well chilled.",
+        "In a bowl, combine the mayonnaise, Worcestershire sauce and lemon juice. Whisk in enough milk to make a thin sauce that just coats the back of a spoon. Season with salt and white pepper. Taste and add more Worcestershire sauce or lemon juice, as needed.",
+        "Remove the meat from the refrigerator. Using a razor-sharp knife, slice the meat paper-thin. Arrange the slices on 6 individual plates. Drizzle the sauce over the meat in a crosshatch pattern. Serve immediately. Serves 6.",
+        "Adapted from",
+        "Williams-Sonoma TASTE Magazine,",
+        "\"Arrigo's Venezia,\" by Faith Willinger (Spring 2002)."
+    ],
+    "ingredients": [
+        "1 1/2 lb. well-trimmed boned shell of beef or  &nbsp beef fillet",
+        "3/4 cup high-quality mayonnaise",
+        "1 to 2 tsp. Worcestershire sauce, plus more,  &nbsp to taste",
+        "1 tsp. fresh lemon juice, plus more, to taste",
+        "2 to 3 Tbs. milk",
+        "Salt and freshly ground white pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Carpaccio",
+    "url": "http://www.williams-sonoma.com/recipe/beef-carpaccio.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-carrot-and-edamame-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-carrot-and-edamame-stew.json
new file mode 100644
index 000000000..f82a7553c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-carrot-and-edamame-stew.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a 12-inch (30-cm) nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Season the beef lightly with salt and pepper, add to the pan and cook until brown on all sides, about 6 minutes. Using tongs, transfer the meat to a plate.",
+        "In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the onion and carrots and season lightly with salt and pepper. Saut\u00e9 until beginning to brown, about 5 minutes. Add the cumin and paprika and saut\u00e9 until fragrant, about 30 seconds. Add the flour mix and stir for 30 seconds. Gradually stir in the broth and then the tomato paste and tamari.",
+        "Cover the pan and simmer until the carrots are crisp-tender, about 8 minutes. Return the beef to the pan, add the edamame and simmer until heated through, about 3 minutes. Stir in the dill and lemon zest. Season with salt and pepper and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "Weeknight Gluten Free,",
+        "by Kristine Kidd (Weldon Owen, 2013)."
+    ],
+    "ingredients": [
+        "2 Tbs. olive oil",
+        "1 lb. (500 g) beef tenderloin, cut into 1-inch (2.5-cm) cubes",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1 large red onion, cut into 1-inch (2.5-cm) pieces",
+        "1/2 lb. (250 g) carrots, peeled, halved lengthwise and then cut\n\u00a0 crosswise into 1 1/2-inch (4-cm) pieces",
+        "1 tsp. ground cumin",
+        "1 tsp. sweet paprika",
+        "1 Tbs. gluten-free flour mix, such as Cup4Cup",
+        "2 1/2 cups (20 fl. oz./625 ml) low-sodium, gluten-free beef broth",
+        "1 Tbs. tomato paste",
+        "1 Tbs. gluten-free tamari",
+        "3/4 cup (about 4 oz./125 g) ready-to-eat shelled edamame",
+        "1/4 cup (1/2 oz./15 g) minced fresh dill",
+        "1 tsp. grated lemon zest"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef, Carrot and Edamame Stew with Dill and Lemon",
+    "url": "http://www.williams-sonoma.com/recipe/beef-carrot-and-edamame-stew.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-cheeks-braised-in-red-wine-with-orange-zest-i-joues-de-boeuf-aux-agrumes-i-243635.json b/serverless-fleets/data/input/inferencing/recipes/beef-cheeks-braised-in-red-wine-with-orange-zest-i-joues-de-boeuf-aux-agrumes-i-243635.json
new file mode 100644
index 000000000..dc8cca6b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-cheeks-braised-in-red-wine-with-orange-zest-i-joues-de-boeuf-aux-agrumes-i-243635.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. with rack in middle.",
+        "If using chuck, cut across grain into 4 pieces.",
+        "Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.",
+        "Add onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce."
+    ],
+    "ingredients": [
+        "2 pounds beef cheeks or boneless beef chuck roast",
+        "2 tablespoons grapeseed or vegetable oil",
+        "1 pound onions, coarsely chopped",
+        "1 pound baby carrots, peeled",
+        "1 (750-ml) bottle dry red wine",
+        "6 to 8 (3- by 1-inch) strips of orange zest"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Onion",
+        "Braise",
+        "Dinner",
+        "Orange",
+        "Carrot",
+        "Red Wine",
+        "Winter",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beef Cheeks Braised in Red Wine with Orange Zest (_Joues de Boeuf aux Agrumes_)",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-cheeks-braised-in-red-wine-with-orange-zest-i-joues-de-boeuf-aux-agrumes-i-243635"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-chili-five-ways.json b/serverless-fleets/data/input/inferencing/recipes/beef-chili-five-ways.json
new file mode 100644
index 000000000..b0a55cc12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-chili-five-ways.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.",
+        "Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired."
+    ],
+    "ingredients": [
+        "1 pound ground beef (93% lean or leaner)",
+        "1 (15.5 ounce) can black beans, rinsed and drained",
+        "1 (14 ounce) can reduced-sodium or regular beef broth",
+        "1 (14.5 ounce) can diced tomatoes with green chiles",
+        "2 tablespoons chili powder",
+        "Toppings:",
+        "Shredded Cheddar cheese, chopped fresh cilantro, minced green onion (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Chili Five Ways",
+    "url": "http://allrecipes.com/recipe/232637/beef-chili-five-ways/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-chipotle-chilies-and-cilantro-656.json b/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-chipotle-chilies-and-cilantro-656.json
new file mode 100644
index 000000000..9218768e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-chipotle-chilies-and-cilantro-656.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Saut\u00e9 beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and chipotle chilies; saut\u00e9 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)",
+        "Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately."
+    ],
+    "ingredients": [
+        "2 pounds lean ground beef",
+        "2 cups chopped onions",
+        "3 tablespoons ground cumin",
+        "3 tablespoons chili powder",
+        "1 1/2 tablespoons garlic powder",
+        "1 tablespoon chopped canned chipotle chilies in adobo sauce*",
+        "2 1/2 cups (or more) water",
+        "1 cup finely chopped fresh cilantro",
+        "Grated cheddar cheese",
+        "Sour cream",
+        "Additional chopped onion",
+        "*Canned chipotle chilies are available at Latin American markets, specialty foods stores and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Beef",
+        "Ground Beef"
+    ],
+    "title": "Beef Chili with Chipotle Chilies and Cilantro",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-chili-with-chipotle-chilies-and-cilantro-656"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-masa-harina-in-a-stovetop-pressure-cooker.json b/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-masa-harina-in-a-stovetop-pressure-cooker.json
new file mode 100644
index 000000000..936bad137
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-masa-harina-in-a-stovetop-pressure-cooker.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a stovetop pressure cooker over medium-high heat, warm 1 Tbs. of the oil until nearly smoking. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.",
+        "Warm the remaining 3 Tbs. oil in the cooker. Add the onions and saut\u00e9, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and saut\u00e9 for 1 minute. Add the jalape\u00f1o, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.",
+        "Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Cover and cook according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions. Add the kidney and pinto beans and the masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls."
+    ],
+    "ingredients": [
+        "5 Tbs. vegetable oil",
+        "3 lb. beef chuck, ground for chili",
+        "3 large yellow onions, finely chopped",
+        "8 garlic cloves, minced",
+        "1 jalape\u00f1o chili, seeded and finely chopped",
+        "1/2 cup chili powder",
+        "2 Tbs. ground cumin",
+        "1 Tbs. ground oregano",
+        "2 tsp. ground coriander",
+        "1 cup lager-style beer",
+        "1 cup beef stock",
+        "1 can (28 oz.) crushed tomatoes",
+        "1 can (15 oz.) kidney beans, rinsed and drained",
+        "1 can (15 oz.) pinto beans, rinsed and drained",
+        "3 Tbs. masa harina",
+        "Salt and freshly ground pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Chili with Masa Harina in a Stovetop Pressure Cooker",
+    "url": "http://www.williams-sonoma.com/recipe/beef-chili-with-masa-harina-in-a-stovetop-pressure-cooker.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-masa-harina-in-an-electric-pressure-cooker.json b/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-masa-harina-in-an-electric-pressure-cooker.json
new file mode 100644
index 000000000..24328d799
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-masa-harina-in-an-electric-pressure-cooker.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Set an electric pressure cooker to \"brown\" according to the manufacturer's instructions and warm 1 Tbs. of the oil until nearly smoking. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.",
+        "Warm the remaining 3 Tbs. oil in the cooker. Add the onions and saut\u00e9, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and saut\u00e9 for 1 minute. Add the jalape\u00f1o, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.",
+        "Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Cover, set the pressure to \"high\" and cook according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions. Add the kidney and pinto beans and the masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls."
+    ],
+    "ingredients": [
+        "5 Tbs. vegetable oil",
+        "3 lb. beef chuck, ground for chili",
+        "3 large yellow onions, finely chopped",
+        "8 garlic cloves, minced",
+        "1 jalape\u00f1o chili, seeded and finely chopped",
+        "1/2 cup chili powder",
+        "2 Tbs. ground cumin",
+        "1 Tbs. ground oregano",
+        "2 tsp. ground coriander",
+        "1 cup lager-style beer",
+        "1 cup beef stock",
+        "1 can (28 oz.) crushed tomatoes",
+        "1 can (15 oz.) kidney beans, rinsed and drained",
+        "1 can (15 oz.) pinto beans, rinsed and drained",
+        "3 Tbs. masa harina",
+        "Salt and freshly ground pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Chili with Masa Harina in an Electric Pressure Cooker",
+    "url": "http://www.williams-sonoma.com/recipe/beef-chili-with-masa-harina-in-an-electric-pressure-cooker.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-masa-harina.json b/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-masa-harina.json
new file mode 100644
index 000000000..e83dbba8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-chili-with-masa-harina.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.",
+        "In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and saut\u00e9, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and saut\u00e9 for 1 minute. Add the jalape\u00f1o, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.",
+        "Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.",
+        "Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls."
+    ],
+    "ingredients": [
+        "5 Tbs. vegetable oil",
+        "3 lb. beef chuck, ground for chili",
+        "3 large yellow onions, finely chopped",
+        "8 garlic cloves, minced",
+        "1 jalape\u00f1o chile, seeded and finely chopped",
+        "1/2 cup chili powder",
+        "2 Tbs. ground cumin",
+        "1 Tbs. ground oregano",
+        "2 tsp. ground coriander",
+        "1 1/2 cups lager-style beer",
+        "2 1/2 cups beef stock",
+        "1 can (28 oz.) crushed tomatoes",
+        "1 can (15 oz.) kidney beans, rinsed and drained",
+        "1 can (15 oz.) pinto beans, rinsed and drained",
+        "3 Tbs. masa harina",
+        "Salt and freshly ground pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Chili with Masa Harina",
+    "url": "http://www.williams-sonoma.com/recipe/beef-chili-with-masa-harina.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-chimichangas.json b/serverless-fleets/data/input/inferencing/recipes/beef-chimichangas.json
new file mode 100644
index 000000000..d2285a505
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-chimichangas.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.",
+        "Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.",
+        "Bake in the preheated oven until the tortilla is crisp, about 15 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 small onion, chopped",
+        "1 clove garlic, minced",
+        "1/2 teaspoon taco seasoning mix, or more to taste",
+        "1 teaspoon dried oregano",
+        "1/4 cup sour cream",
+        "1 (4 ounce) can chopped green chilies",
+        "2 tablespoons distilled white vinegar",
+        "1 cup shredded Cheddar cheese",
+        "1/4 cup margarine",
+        "6 (7 inch) corn tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Chimichangas",
+    "url": "http://allrecipes.com/recipe/216914/beef-chimichangas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-chipotle-chili.json b/serverless-fleets/data/input/inferencing/recipes/beef-chipotle-chili.json
new file mode 100644
index 000000000..f8cc0ee96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-chipotle-chili.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Brown the beef",
+        "In a sealable plastic bag, combine the flour, salt and pepper. Add the beef chunks and shake to coat evenly with the flour mixture; reserve the excess flour mixture. In a large fry pan over medium-high heat, warm 4 Tbs. of the oil. Add half of the beef chunks and cook, turning as needed, until evenly browned on all sides, 10 to 12 minutes. Transfer to paper towels to drain briefly, then transfer to the slow cooker. Repeat with the remaining beef chunks, adding the remaining 2 Tbs. oil if needed. Sprinkle the oregano over the meat.",
+        "Saut\u00e9 the vegetables",
+        "Return the pan to medium-high heat. Add the garlic and all but about 1/2 cup of the onions and saut\u00e9 until fragrant, about 1 minute. Sprinkle with the reserved flour mixture and saut\u00e9 for about 1 minute more. Pour in the broth and add the chipotle chilies with their sauce, breaking up the chilies coarsely with your fingers. Raise the heat to high, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour over the beef.",
+        "Cook the chili",
+        "Cover and cook on the high-heat setting for 3 to 4 hours or the low-heat setting for 6 to 8 hours. The beef should be very tender. Spoon the chili into bowls, sprinkle with the remaining 1/2 cup onion and serve. Serves 6 to 8.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Slow Cooker,",
+        "by Norman Kolpas (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "1/4 cup flour",
+        "1 tsp. salt",
+        "1/2 tsp. freshly ground pepper",
+        "3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks",
+        "4 to 6 Tbs. olive oil",
+        "1 1/2 tsp. dried oregano",
+        "4 garlic cloves, minced",
+        "2 red onions, finely chopped",
+        "2 cups beef broth",
+        "1 can (7 oz.) chipotle chilies in adobo sauce"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef-Chipotle Chili",
+    "url": "http://www.williams-sonoma.com/recipe/beef-chipotle-chili.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-chow-mein-232606.json b/serverless-fleets/data/input/inferencing/recipes/beef-chow-mein-232606.json
new file mode 100644
index 000000000..5b5293caa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-chow-mein-232606.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.",
+        "Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.",
+        "Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.",
+        "Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.",
+        "Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.",
+        "Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.",
+        "Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.",
+        "*Available at Uwajimaya (800-889-1928)."
+    ],
+    "ingredients": [
+        "8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)",
+        "1 (1/2-lb) piece flank steak",
+        "1/4 teaspoon sugar",
+        "1/4 teaspoon Asian sesame oil",
+        "2 tablespoons soy sauce",
+        "2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry",
+        "2 tablespoons oyster sauce*",
+        "2 teaspoons cornstarch",
+        "1/4 teaspoon white pepper",
+        "1/2 cup reduced-sodium chicken broth",
+        "1/2 cup plus 2 tablespoons peanut or vegetable oil",
+        "1 teaspoon finely chopped peeled fresh ginger",
+        "1 teaspoon finely chopped garlic",
+        "3 scallions, cut into 2 1/2-inch pieces (1 cup)",
+        "5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)",
+        "6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets",
+        "Special equipment: a well-seasoned 14-inch wok (preferably flat-bottomed)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wok",
+        "Beef",
+        "Mushroom",
+        "Stir-Fry",
+        "Quick & Easy",
+        "Broccoli",
+        "Noodle",
+        "Gourmet"
+    ],
+    "title": "Beef Chow Mein",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-chow-mein-232606"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-consomme-with-herbed-crepes-julienne-11764.json b/serverless-fleets/data/input/inferencing/recipes/beef-consomme-with-herbed-crepes-julienne-11764.json
new file mode 100644
index 000000000..137d5849c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-consomme-with-herbed-crepes-julienne-11764.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Make 2 cr\u00eapes (procedure follows) with the herbed cr\u00eape batter and cut them into julienne strips. In a baking pan spread the shanks, the onions, and the carrot, brown the mixture well in a preheated 450\u00b0F. oven, and transfer it to a kettle. Add 2 cups water to the baking pan, deglaze the pan over moderately high heat, scraping up the brown bits, and add the liquid to the kettle with 3 1/2 quarts cold water, the celery, the salt, and the cheesecloth bag. Bring the water to a boil, skimming the froth, and simmer the mixture, adding boiling water if necessary to keep the ingredients barely covered, for 3 hours. Add the chicken and enough water to cover the mixture and simmer the mixture, skimming it, for 2 to 3 hours, or until it is reduced to about 2 quarts. Remove the chicken and reserve it for another use. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock, remove the fat,and clarify the stock.",
+        "In a kettle combine the stock, the shells, the egg whites, the scallions, and, if necessary, salt and pepper to taste. Bring the liquid to a boil, stirring, simmer the stock, undisturbed, for 20 minutes, and ladle it through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. Makes about 6 cups clarified stock.",
+        "In a large saucepan heat the consomm\u00e9 over moderately low heat until it is hot and serve it garnished with the chives and the julienne herbed cr\u00eapes.",
+        "In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 cr\u00eapes.",
+        "Heat a cr\u00eape pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the cr\u00eape with a spatula, and cook the cr\u00eape for 1 minute, or until the top appears almost dry. Turn the cr\u00eape, cook the other side lightly, and transfer the cr\u00eape to a plate. Make cr\u00eape with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The cr\u00eapes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled."
+    ],
+    "ingredients": [
+        "4 pounds meaty shanks, sawed into 1-inch pieces",
+        "2 onions, chopped coarse",
+        "1 carrot, chopped coarse",
+        "2 ribs of celery, chopped coarse",
+        "1 1/2 teaspoons salt",
+        "a cheesecloth bag containing 4 parsley sprigs, 1 bay leaf, and a pinch of dried thyme",
+        "a 7-pound chicken, halved lengthwise and the giblets (excluding the liver) chopped",
+        "10 chives, cut into 2-inch pieces, for garnish",
+        "8 cups cool liquid stock, fat removed",
+        "the crushed shells of 4 large eggs",
+        "4 large egg whites, beaten lightly",
+        "4 scallions, chopped",
+        "1 cup all-purpose flour",
+        "1 cup plus 2 tablespoons chicken or beef broth",
+        "3 large eggs",
+        "2 tablespoons unsalted butter, melted and cooled",
+        "1/2 tablespoons salt",
+        "1/3 cup minced fresh parsley leaves or a mixture of other minced fresh herbs, such as chives, coriander, or tarragon",
+        "melted unsalted butter for brushing the pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Food Processor",
+        "Beef",
+        "Chicken",
+        "Herb",
+        "Vegetable",
+        "Gourmet"
+    ],
+    "title": "Beef Consomm\u00e9 with Herbed Crepes Julienne",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-consomme-with-herbed-crepes-julienne-11764"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-crack-flanken-style-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/beef-crack-flanken-style-short-ribs.json
new file mode 100644
index 000000000..0981d8921
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-crack-flanken-style-short-ribs.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Season short ribs with sugar and steak seasoning; rub over both sides.",
+        "Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.",
+        "Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4571835.jpg",
+    "ingredients": [
+        "2 pounds beef short ribs, cut flanken-style",
+        "2 tablespoons white sugar",
+        "2 tablespoons steak seasoning",
+        "\u2153 cup soy sauce",
+        "2 tablespoons white vinegar",
+        "2 tablespoons maple syrup",
+        "2 tablespoons cayenne pepper",
+        "2 teaspoons cayenne pepper",
+        "1 teaspoon sesame oil",
+        "\u00bd teaspoon ground ginger",
+        "\u00bd teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Crack (Flanken-Style Short Ribs)",
+    "url": "http://allrecipes.com/recipe/254808/beef-crack-flanken-style-short-ribs/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-curry-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-curry-soup.json
new file mode 100644
index 000000000..3e6087807
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-curry-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.",
+        "Add the beef stock, curry and bay leaves. Cook at low heat for 30 minutes.",
+        "Add the potatoes, vinegar, and salt.  Simmer for 45 minutes to 1 hour, until all is tender.  Serve hot!!"
+    ],
+    "ingredients": [
+        "1 pound cubed beef stew meat",
+        "2 onions, chopped",
+        "2 tablespoons margarine",
+        "6 cups beef stock",
+        "2 tablespoons curry powder",
+        "2 bay leaves",
+        "2 potatoes, sliced",
+        "2 tablespoons distilled white vinegar",
+        "2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Curry Soup",
+    "url": "http://allrecipes.com/recipe/13208/beef-curry-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-dip.json b/serverless-fleets/data/input/inferencing/recipes/beef-dip.json
new file mode 100644
index 000000000..0f0c2d90b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-dip.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine cream cheese and processed cheese in medium bowl; mix until well blended.  Chop beef in small pieces.  Stir beef and onion into cheese mixture.  Refrigerate overnight before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1202&h=629&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1524006.jpg",
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (5 ounce) container sharp processed cheese spread",
+        "1 (2.5 ounce) package smoked sliced beef",
+        "\u00bc cup chopped onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Dip",
+    "url": "http://allrecipes.com/recipe/20051/beef-dip/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-egg-rolls.json b/serverless-fleets/data/input/inferencing/recipes/beef-egg-rolls.json
new file mode 100644
index 000000000..f4322e413
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-egg-rolls.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.",
+        "In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.",
+        "Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1 onion, thinly sliced",
+        "1/2 teaspoon dried minced garlic",
+        "2 tablespoons soy sauce",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "2 tablespoons sherry",
+        "1 teaspoon ground ginger",
+        "1 large head cabbage, finely shredded",
+        "1/4 cup water",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon white sugar",
+        "2 tablespoons soy sauce",
+        "2 tablespoons sherry",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "2 quarts vegetable oil for deep frying",
+        "1 (16 ounce) package egg roll wrappers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Egg Rolls",
+    "url": "http://allrecipes.com/recipe/18252/beef-egg-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-empanadas-fmf.json b/serverless-fleets/data/input/inferencing/recipes/beef-empanadas-fmf.json
new file mode 100644
index 000000000..36ffaf0de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-empanadas-fmf.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Make the filling",
+        "In a large, heavy fry pan over medium heat, cook the beef and pine nuts, stirring to break up the meat, until the beef is no longer pink, about 6 minutes. Using a slotted spoon, transfer to a bowl.",
+        "Add the onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and wine and cook, stirring occasionally, until the mixture is thick and dry, about 3 minutes. Add the onion mixture and currants to the beef mixture, along with the 1/4 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. cumin and 1/4 tsp. oregano. Mix well and adjust the seasonings if necessary.",
+        "Roll out the dough",
+        "Preheat an oven to 375\u00b0F. Line 2 baking sheets with parchment paper. Divide the dough disk in half, keeping one half in the refrigerator until needed.",
+        "On a lightly floured surface, roll out each half into a rough round just less than 1/4 inch thick. Using a 3-inch biscuit cutter, cut out as many rounds as possible. Transfer to the prepared baking sheets. Gather the scraps, roll out and cut out additional rounds. You should have about 24 rounds.",
+        "Assemble and bake the empanadas",
+        "Place a generous tablespoonful of the filling in the center of each dough round. Lift the edges of each round so they meet in the center, compacting the filling. Firmly crimp the edges and transfer the empanadas to a prepared sheet. Press the top edges with a fork. Lightly brush the tops of the empanadas with the egg mixture. Bake until golden brown, about 30 minutes. Makes about 24 empanadas.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Small Plates,",
+        "by Brigit L. Binns (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "6 oz. lean ground beef",
+        "3 Tbs. coarsely chopped pine nuts",
+        "1/2 yellow onion, finely chopped",
+        "1 Tbs. tomato paste",
+        "1/4 cup red wine",
+        "3 Tbs. currants",
+        "1/4 tsp. salt, plus more, to taste",
+        "1/4 tsp. freshly ground pepper, plus more, to taste",
+        "1/2 tsp. ground cumin, plus more, to taste",
+        "1/4 tsp. dried oregano, plus more, to taste",
+        "1 disk savory tart dough",
+        "1 egg, whisked with 1 Tbs. water"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Easy Beef Empanadas",
+    "url": "http://www.williams-sonoma.com/recipe/beef-empanadas-fmf.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-empanadas-recipe2.json b/serverless-fleets/data/input/inferencing/recipes/beef-empanadas-recipe2.json
new file mode 100644
index 000000000..59bd34e62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-empanadas-recipe2.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.",
+        "For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.",
+        "Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.",
+        "For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping.",
+        "Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.",
+        "Serve with guava sauce."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, minced",
+        "1/2 cup sofrito (garlic, cilantro, sweet peppers)",
+        "1 red bell pepper, minced",
+        "4 tablespoons tomato paste",
+        "2 tablespoons adobo (salt, freshly ground black pepper, and Dominican oregano)",
+        "3 tablespoons chopped fresh cilantro",
+        "2 pounds ground beef",
+        "Salt and freshly ground black pepper",
+        "3 cups all-purpose flour, plus more for dusting",
+        "2 tablespoons sugar",
+        "2 tablespoons salt",
+        "4 ounces butter",
+        "2 ounces white vinegar",
+        "2 ounces water",
+        "1 egg",
+        "1 pound guava paste",
+        "1/4 cup white vinegar",
+        "8 ounces water",
+        "1/4 cup rum",
+        "Olive oil or neutral tasting oil, for frying"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Skillet Recipes",
+        "Sauce Recipes",
+        "Empanada Recipes",
+        "Beef",
+        "Meat",
+        "Fruit",
+        "Guava Recipes"
+    ],
+    "title": "Beef Empanadas",
+    "url": "http://www.foodnetwork.com/recipes/beef-empanadas-recipe2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-empanadas.json b/serverless-fleets/data/input/inferencing/recipes/beef-empanadas.json
new file mode 100644
index 000000000..8fba14325
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-empanadas.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "To make the dough, in a food processor, combine the flour and salt and pulse several times until well combined. Add the shortening and butter and pulse until the mixture resembles coarse meal, 10 to 12 pulses. Add the water and pulse until the dough just comes together, 5 to 10 purses. Shape the dough into a disk, cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days.",
+        "To make the filling, in a saut\u00e9 pan over medium-high heat, warm the oil. Add the onion and ground beef and cook, breaking up the larger pieces of meat with a wooden spoon, until the onion is tender and beef is cooked through, 8 to 10 minutes. Add the garlic, cumin and red pepper flakes and cook until fragrant, about 1 minute. Add the tomatoes and reserved liquid, the stock and olives. Simmer until most of the liquid is absorbed but the mixture is still noticeably wet, 4 to 6 minutes. Season with salt and black pepper. Let the filing mixture cool completely, then stir in the hard-cooked egg and scallions.",
+        "Place a Pizza-Que grill stone in the center of a grill. Prepare the grill for indirect grilling over high heat. Cover the grill and heat until the thermometer on the stone registers 375\u00b0 to 400\u00baF, about 30 minutes.",
+        "Meanwhile, assemble the empanadas: Line a baking sheet pan with parchment paper and lightly dust with cornmeal. On a lightly floured surface, roll out the dough into a large rectangle 1/8 to 1/16 inch thick. Using a 3 3/4-inch round cutter, cut out dough rounds. Place 1 1/2 Tbs. of the filling in the center of each round and lightly brush the edges with water. Gently pick up each round and fold in half, enclosing the filling by pressing the edges together to form a half-moon. Place the empanadas on the cornmeal-dusted baking sheet and brush the tops with the egg wash.",
+        "Place the empanadas directly onto the preheated grill stone and cover the grill. Reduce the side burner temperature to medium-high. Cook the empanadas until the crust is cooked through and golden brown, 10 to 15 minutes. Serve immediately. Makes 10 to 12 empanadas."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 1/2 tsp. salt",
+        "1/2 cup shortening, spread thinly on a plate, placed in the freezer for 15 minutes, then diced",
+        "8 Tbs. (1 stick) cold unsalted butter, diced",
+        "6 Tbs. ice cold water",
+        "2 Tbs. vegetable oil",
+        "1/2 yellow onion, chopped",
+        "1/2 lb. ground beef",
+        "3 garlic cloves, minced",
+        "1/2 tsp. ground cumin",
+        "1/4 tsp. red pepper flakes",
+        "1/3 cup canned diced tomatoes, drained, 1/3 cup liquid reserved",
+        "1/3 cup chicken stock",
+        "1/4 cup roughly chopped Picholine olives",
+        "Salt and freshly ground black pepper, to taste",
+        "1 hard-cooked egg, diced",
+        "2 green onions, thinly sliced (optional)",
+        "",
+        "Cornmeal for dusting",
+        "All-purpose flour for dusting",
+        "1 egg, lightly beaten with 1 tsp. water"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Empanadas",
+    "url": "http://www.williams-sonoma.com/recipe/beef-empanadas.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-enchilada-bake.json b/serverless-fleets/data/input/inferencing/recipes/beef-enchilada-bake.json
new file mode 100644
index 000000000..ac4490a47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-enchilada-bake.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F.",
+        "Brown meat in large skillet; drain. Stir in corn and VELVEETA.",
+        "Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture and tomatoes; cover.",
+        "Bake 25 min. or until heated through."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1 (14.75 ounce) can cream-style corn",
+        "1/2 pound VELVEETA\u00ae, cut into 1/2-inch cubes",
+        "6 (6 inch) corn tortillas, cut in half",
+        "1 (10 ounce) can RO*TEL Diced Tomatoes and Green Chilies, undrained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Enchilada Bake",
+    "url": "http://allrecipes.com/recipe/232328/beef-enchilada-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-enchiladas-i.json b/serverless-fleets/data/input/inferencing/recipes/beef-enchiladas-i.json
new file mode 100644
index 000000000..b460d0991
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-enchiladas-i.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.",
+        "In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from  heat.",
+        "Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.",
+        "Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.",
+        "Bake 30 minutes in the preheated oven, or until hot and bubbly."
+    ],
+    "ingredients": [
+        "1 cup chopped onion",
+        "1 pound sirloin steak, cut into bite size strips",
+        "1 teaspoon minced garlic",
+        "2 (7 ounce) cans diced green chile peppers",
+        "4 cups tomato sauce, divided",
+        "2 teaspoons chili powder",
+        "1 (12 ounce) package corn tortillas",
+        "1/2 cup fresh salsa",
+        "3/4 cup chopped black olives, drained",
+        "2 cups shredded Cheddar cheese",
+        "1/2 cup sour cream",
+        "1/3 cup chopped green onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Enchiladas I",
+    "url": "http://allrecipes.com/recipe/23563/beef-enchiladas-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-enchiladas-ii.json b/serverless-fleets/data/input/inferencing/recipes/beef-enchiladas-ii.json
new file mode 100644
index 000000000..5ffa99afe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-enchiladas-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.",
+        "Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.",
+        "On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.",
+        "Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.",
+        "Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1 small onion, chopped",
+        "1 (1.5 ounce) package dry enchilada sauce mix",
+        "10 (10 inch) flour tortillas",
+        "2 cups shredded Cheddar cheese",
+        "1 (2.25 ounce) can sliced black olives, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Enchiladas II",
+    "url": "http://allrecipes.com/recipe/26589/beef-enchiladas-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-enchiladas-with-spicy-red-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beef-enchiladas-with-spicy-red-sauce.json
new file mode 100644
index 000000000..7c5075f98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-enchiladas-with-spicy-red-sauce.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.",
+        "Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.",
+        "While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.",
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.",
+        "Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.",
+        "Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 cup finely chopped onion",
+        "4 teaspoons minced garlic",
+        "1 teaspoon dried oregano",
+        "3 1/2 teaspoons chili powder",
+        "1 teaspoon dried basil",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 teaspoon ground cumin",
+        "1 teaspoon dried cilantro",
+        "1/2 cup prepared salsa",
+        "1 (6 ounce) can tomato sauce",
+        "1 (6 ounce) can tomato paste",
+        "2 cups chicken broth",
+        "1 pound ground beef",
+        "3/4 cup finely chopped onion",
+        "1 tablespoon minced garlic",
+        "1/2 teaspoon chili powder",
+        "1/2 teaspoon ground cumin",
+        "1/2 cup prepared red enchilada sauce",
+        "1/2 cup beef broth",
+        "1/2 cup shredded Mexican-style cheese blend",
+        "cooking spray",
+        "8 (6 inch) flour tortillas",
+        "2 cups shredded Mexican-style cheese blend",
+        "1/2 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Enchiladas with Spicy Red Sauce",
+    "url": "http://allrecipes.com/recipe/218901/beef-enchiladas-with-spicy-red-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-fajita-marinade.json b/serverless-fleets/data/input/inferencing/recipes/beef-fajita-marinade.json
new file mode 100644
index 000000000..d81a75c22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-fajita-marinade.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in  a bowl.",
+        "To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours."
+    ],
+    "ingredients": [
+        "1/3 cup fresh lime juice",
+        "1/4 cup tequila",
+        "2 cloves garlic, minced",
+        "1 tablespoon chopped cilantro",
+        "1 teaspoon dried, crushed Mexican oregano",
+        "2 teaspoons ground cumin",
+        "1 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Fajita Marinade",
+    "url": "http://allrecipes.com/recipe/141321/beef-fajita-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-fajita-salad.json b/serverless-fleets/data/input/inferencing/recipes/beef-fajita-salad.json
new file mode 100644
index 000000000..fa9e86743
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-fajita-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Sprinkle beef strips with fajita seasoning.  Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.",
+        "Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.",
+        "Divide lettuce on 2 large plates.  Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each.  Serve with Southwest Fiesta Dressing, to taste.  Refrigerate leftovers."
+    ],
+    "ingredients": [
+        "8 ounces beef steak, cut into thin strips",
+        "2 teaspoons dry fajita seasoning",
+        "1 tablespoon vegetable oil",
+        "1/2 cup sliced red or green bell peppers",
+        "1/3 cup sliced onion",
+        "1 (11 ounce) package DOLE\u00ae Just Lettuce",
+        "1 medium tomato, diced",
+        "1/4 cup drained canned black beans",
+        "1/4 cup sliced black olives",
+        "1/4 cup shredded Cheddar cheese",
+        "Southwest Fiesta Dressing (recipe below)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Fajita Salad",
+    "url": "http://allrecipes.com/recipe/217307/beef-fajita-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-fajitas-13589.json b/serverless-fleets/data/input/inferencing/recipes/beef-fajitas-13589.json
new file mode 100644
index 000000000..13c01729f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-fajitas-13589.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.",
+        "Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and saut\u00e9 the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.",
+        "Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.",
+        "In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325\u00b0F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)",
+        "In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable."
+    ],
+    "ingredients": [
+        "4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt",
+        "1/4 cup fresh lemon juice",
+        "1 1/2 teaspoons ground cumin",
+        "2 tablespoons olive oil",
+        "2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan",
+        "2 tablespoons vegetable oil",
+        "3 assorted colored bell peppers, sliced thin",
+        "1 large red onion, sliced thin",
+        "2 garlic cloves, minced",
+        "twelve 7- to 8-inch flour tortillas (recipe follows or store-bought), warmed (procedure follows)",
+        "guacamole and tomato salsa as accompaniments"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Microwave",
+        "Beef",
+        "Onion",
+        "Broil",
+        "Quick & Easy",
+        "Lemon",
+        "Steak",
+        "Bell Pepper",
+        "Winter",
+        "Tortillas",
+        "Gourmet"
+    ],
+    "title": "Beef Fajitas",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-fajitas-13589"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-fajitas.json b/serverless-fleets/data/input/inferencing/recipes/beef-fajitas.json
new file mode 100644
index 000000000..8aef2ee10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-fajitas.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.",
+        "Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.",
+        "Serve cooked beef with tortillas, salsa and Mexican cheese blend."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 lime, juiced",
+        "3 tablespoons chopped fresh cilantro",
+        "2 tablespoons finely chopped onion",
+        "3 cloves garlic, finely chopped",
+        "1 1/2 teaspoons ground cumin",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "2 (8 ounce) boneless New York strip steaks, cut into thin strips",
+        "8 (6 inch) white corn tortillas, or more as needed",
+        "1 (8 ounce) jar salsa",
+        "1 (8 ounce) package shredded Mexican cheese blend"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Fajitas",
+    "url": "http://allrecipes.com/recipe/231448/beef-fajitas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-file-gumbo-14278.json b/serverless-fleets/data/input/inferencing/recipes/beef-file-gumbo-14278.json
new file mode 100644
index 000000000..d04eb1bea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-file-gumbo-14278.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking. Pat shanks and short ribs dry and season with salt and pepper. Brown shanks and short ribs in oill in batches, without crowding, transferring to a 9 1/2-to-10 quart heavy kettle. In fat remaining in skillet cook onions and bell peppers over moderate heat, stirring occasionally, until vegetables are softened.",
+        "To beef in kettle add water, beef broth, and onion mixture and bring to a boil, stirring occasionally. Simmer mixture, uncovered, until shanks are very tender, about 2 1/2 hours, and stir in garlic and cayenne. With a narrow knife ease any marrow remaining in shank bones into mixture and discard shank and short rib bones. Beef mixture may be prepared up to this point 3 days ahead, cooled completely, uncovered, and chilled, covered.",
+        "Skim fat from beef mixture. Reheat mixture if preciously chilled. Bring beef mixture to a bare simmer and stir in fil\u00e9 powder. Cook gumbo over moderately low heat , stirring occasionally, 5 minutes. (Do not let gumbo boil with fil\u00e9 powder; or will become stringy.)",
+        "Serve gumbo ladled over rice in large soup plates."
+    ],
+    "ingredients": [
+        "2 tablespoon vegetable oil",
+        "6 pounds cross-cut sections beef shanks",
+        "2 1/2 pounds beef short ribs (sometimes called flanken), cut into 1-rib pieces if necessary",
+        "2 large onions, chopped",
+        "3 large red bell peppers, chopped",
+        "12 cups water",
+        "4 cups beef broth",
+        "6 garlic cloves, minces",
+        "cayenne to taste",
+        "3 tablespoons fil\u00e9 powder",
+        "Accompaniment: Cajun-style White Rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Garlic",
+        "Onion",
+        "Bell Pepper",
+        "Winter",
+        "Simmer",
+        "Boil",
+        "Gourmet"
+    ],
+    "title": "Beef Fil\u00e9 Gumbo",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-file-gumbo-14278"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-filets.json b/serverless-fleets/data/input/inferencing/recipes/beef-filets.json
new file mode 100644
index 000000000..5a72b7f4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-filets.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "For medium-rare, set the Sous Vide Professional to 138\u00b0F (59\u00b0C), with the rear pump flow switch closed and the front flow switch set to fully open.",
+        "Season the beef filets with salt and pepper. Place each filet in a small vacuum bag with 1 Tbs. butter, a shallot half and a thyme sprig.",
+        "Seal the bags to the desired vacuum; for beef, 90% to 95% vacuum is desirable.",
+        "Once the target temperature of 138\u00b0F (59\u00b0C) is reached, place the bags in the circulating water bath.",
+        "Cook the beef to the desired doneness, about 60 minutes. You can hold the beef at this temperature for up to 90 minutes without affecting the quality or texture. For medium-rare beef, the internal temperature should register 138\u00b0F (59\u00b0C).",
+        "Remove the bags from the circulating water and remove the beef filets from the bags. Pat the filets dry with paper towels and lightly season with salt and pepper.",
+        "In a hot pan, grill or plancha, warm olive oil or butter. Add the filets and quickly sear until browned on both sides. Transfer the filets to a cutting board and let rest for 60 seconds. Cut into slices and serve. Serves 4.",
+        "Adapted from a recipe by PolyScience."
+    ],
+    "ingredients": [
+        "4 beef filet medallions, each about 2 inches thick",
+        "Kosher salt and coarsely ground pepper, to taste",
+        "4 Tbs. (1/2 stick) unsalted butter",
+        "2 shallots, halved",
+        "4 fresh thyme sprigs",
+        "Olive oil or butter for searing"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Filets",
+    "url": "http://www.williams-sonoma.com/recipe/beef-filets.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-florentine.json b/serverless-fleets/data/input/inferencing/recipes/beef-florentine.json
new file mode 100644
index 000000000..4d8ec0651
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-florentine.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.",
+        "In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.",
+        "Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted."
+    ],
+    "ingredients": [
+        "2 cups medium egg noodles",
+        "1 1/2 pounds ground beef",
+        "2 cloves garlic, chopped",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "2 (8 ounce) cans tomato sauce",
+        "1/2 cup water",
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "1 (8 ounce) container cottage cheese",
+        "1/4 cup chopped onion",
+        "2 tablespoons grated Parmesan cheese",
+        "8 ounces shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Florentine",
+    "url": "http://allrecipes.com/recipe/48921/beef-florentine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-goulash.json b/serverless-fleets/data/input/inferencing/recipes/beef-goulash.json
new file mode 100644
index 000000000..a2739bb1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-goulash.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat an oven to 300\u00b0F.",
+        "In a large fry pan over medium-high heat, warm the canola oil. Add the bacon and cook, turning frequently, until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Let the bacon cool, then coarsely chop.",
+        "Season the beef generously with salt and pepper. Working in batches if necessary, add the beef to the pan and cook over medium-high heat, turning frequently, until browned on all sides, 5 to 7 minutes. Transfer to a bowl.",
+        "Pour off all but 2 Tbs. of the fat from the pan and return the pan to medium-high heat. Add the onions and saut\u00e9 until softened, 3 to 5 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, caraway seeds, oregano, tomato paste, wine and broth and bring to a boil.",
+        "Transfer the beef to a large Dutch oven. Pour in the broth mixture and stir to combine. Cover the pot, transfer to the oven and cook until the beef is tender, about 2 hours. Uncover and stir in the reserved chopped bacon, bell pepper and potatoes. Cover and cook until the potatoes are tender and the sauce is thickened, about 1 hour more. Season with salt and pepper.",
+        "Divide the goulash among warmed bowls. Garnish with the sour cream and serve immediately. Serves 4 to 6.",
+        "Adapted from Williams-Sonoma",
+        "Essentials of Slow Cooking",
+        ", by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008)."
+    ],
+    "ingredients": [
+        "1 Tbs. canola oil",
+        "4 bacon slices, about 1/4 lb. total",
+        "2 lb. beef chuck, cut into 2-inch pieces and patted dry",
+        "Salt and freshly ground pepper, to taste",
+        "2 yellow onions, chopped",
+        "2 garlic cloves, minced",
+        "1 Tbs. Hungarian paprika",
+        "1 tsp. caraway seeds",
+        "5 fresh oregano sprigs",
+        "1 Tbs. tomato paste",
+        "1 cup dry white wine",
+        "1 cup low-sodium chicken broth",
+        "1 red bell pepper, seeded and chopped",
+        "6 Yukon Gold potatoes, about 2 lb. total, quartered",
+        "1/2 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Goulash (Hungarian Paprika)",
+    "url": "http://www.williams-sonoma.com/recipe/beef-goulash.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-green-chili-and-tomato-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-green-chili-and-tomato-stew.json
new file mode 100644
index 000000000..d58671d97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-green-chili-and-tomato-stew.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.",
+        "In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.",
+        "Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.",
+        "Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender."
+    ],
+    "ingredients": [
+        "1/4 cup vegetable oil",
+        "3 pounds beef chuck roast, cut into 3/4 inch cubes",
+        "2 onions, chopped",
+        "2 cloves garlic, minced",
+        "1 (28 ounce) can roma tomatoes, with juice",
+        "2 (4 ounce) cans chopped green chile peppers, drained",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1 cup beef broth",
+        "2 teaspoons dried oregano, crushed",
+        "1 1/2 teaspoons ground cumin",
+        "2 tablespoons Worcestershire sauce",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef, Green Chili and Tomato Stew",
+    "url": "http://allrecipes.com/recipe/25201/beef-green-chili-and-tomato-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-gulasch-356793.json b/serverless-fleets/data/input/inferencing/recipes/beef-gulasch-356793.json
new file mode 100644
index 000000000..f96de815c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-gulasch-356793.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.",
+        "Sprinkle beef with salt and pepper; add to pot. Simmer over medium-low heat until beef is tender, stirring occasionally, about 2 1/2 hours.",
+        "Transfer beef to bowl, leaving onions in pot. Boil sauce in pot until reduced to 5 cups, about 15 minutes. Cool slightly. Working in batches, puree sauce in blender until smooth; return to pot. Season with salt and pepper. Return beef to pot. Simmer until heated through, about 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.",
+        "In keeping with the spirit of this menu, pour an Austrian red with the gulasch. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice."
+    ],
+    "ingredients": [
+        "1/2 cup canola oil",
+        "1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)",
+        "2 garlic cloves, sliced",
+        "1 tablespoon dried marjoram",
+        "1 1/2 tablespoons tomato paste",
+        "3 tablespoons Hungarian sweet paprika",
+        "1 1/2 teaspoons Hungarian hot paprika",
+        "1 cup white wine vinegar",
+        "6 cups low-salt chicken broth",
+        "2 bay leaves",
+        "2 teaspoons finely grated lemon peel",
+        "3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Onion",
+        "High Fiber",
+        "Dinner",
+        "Beef Shank",
+        "Simmer",
+        "Paprika",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beef Gulasch",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-gulasch-356793"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-gyro.json b/serverless-fleets/data/input/inferencing/recipes/beef-gyro.json
new file mode 100644
index 000000000..730cdf911
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-gyro.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki  sauce is evenly combined.",
+        "Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.",
+        "Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick."
+    ],
+    "ingredients": [
+        "2 (8 ounce) containers plain yogurt",
+        "2 cucumbers - peeled, seeded, and diced",
+        "3 tablespoons olive oil, divided",
+        "1 tablespoon chopped fresh dill",
+        "1/2 lemon, juiced",
+        "3 cloves garlic, peeled",
+        "salt and ground black pepper to taste",
+        "1 (1 pound) beef top sirloin steak, cut into thin strips",
+        "5 pita bread rounds",
+        "1 tomato, chopped",
+        "1/2 small onion, thinly sliced",
+        "1 (4 ounce) package crumbled feta cheese",
+        "1/2 cup shredded lettuce",
+        "1 (2.25 ounce) can sliced ripe olives, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Gyro",
+    "url": "http://allrecipes.com/recipe/233766/beef-gyro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-heart-braised-in-wine.json b/serverless-fleets/data/input/inferencing/recipes/beef-heart-braised-in-wine.json
new file mode 100644
index 000000000..cffe09d34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-heart-braised-in-wine.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.",
+        "Dredge heart in flour and season with salt and pepper.",
+        "Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.",
+        "Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve."
+    ],
+    "ingredients": [
+        "4 pounds beef heart",
+        "1/4 cup all-purpose flour",
+        "salt and pepper to taste",
+        "3 tablespoons butter",
+        "1 onion, chopped",
+        "2 carrots, chopped",
+        "2 potatoes, chopped",
+        "2 teaspoons dried thyme",
+        "1 cup beef broth",
+        "1/2 cup red wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Heart Braised in Wine",
+    "url": "http://allrecipes.com/recipe/14671/beef-heart-braised-in-wine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-heart-en-mole.json b/serverless-fleets/data/input/inferencing/recipes/beef-heart-en-mole.json
new file mode 100644
index 000000000..17faaf9c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-heart-en-mole.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.",
+        "Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.",
+        "Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "1 clove garlic, minced",
+        "1 stalk celery, sliced",
+        "1 carrot, cubed",
+        "1 slice bacon, sliced into small strips",
+        "2 pounds beef heart, rinsed and cubed",
+        "2 teaspoons beef bouillon granules",
+        "1 teaspoon ground cumin",
+        "1/2 cup red wine",
+        "3 cups water, or as needed",
+        "1/4 cup prepared mole sauce",
+        "1 parsnip, cubed (optional)",
+        "2 large potatoes, peeled and cut into large chunks",
+        "1 cup canned lima beans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Heart en Mole",
+    "url": "http://allrecipes.com/recipe/59027/beef-heart-en-mole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-heart-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-heart-stew.json
new file mode 100644
index 000000000..0e1a3950c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-heart-stew.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4032&h=2111&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5025066.jpg",
+    "ingredients": [
+        "1  medium beef heart, rinsed and cubed",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons vegetable oil",
+        "1 large onion, peeled and sliced",
+        "1 cup water",
+        "2 teaspoons salt",
+        "\u00bd teaspoon seasoned salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Heart Stew",
+    "url": "http://allrecipes.com/recipe/46321/beef-heart-stew/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-in-bay-leaf-gravy.json b/serverless-fleets/data/input/inferencing/recipes/beef-in-bay-leaf-gravy.json
new file mode 100644
index 000000000..87f282dcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-in-bay-leaf-gravy.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.",
+        "Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes."
+    ],
+    "ingredients": [
+        "4 pounds rump roast",
+        "2 carrots, finely chopped",
+        "3 stalks celery, finely chopped",
+        "1 onion, finely chopped",
+        "1 cup white vinegar",
+        "2 cups water",
+        "1 bay leaf",
+        "salt to taste",
+        "1 (16 ounce) container sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef in Bay Leaf Gravy",
+    "url": "http://allrecipes.com/recipe/30773/beef-in-bay-leaf-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-jerky-in-a-smoker.json b/serverless-fleets/data/input/inferencing/recipes/beef-jerky-in-a-smoker.json
new file mode 100644
index 000000000..fd6260757
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-jerky-in-a-smoker.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.",
+        "Prepare an outdoor smoker for low heat and lightly oil grate.",
+        "Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours."
+    ],
+    "ingredients": [
+        "4 tablespoons ground black pepper",
+        "1 cup soy sauce",
+        "1 tablespoon cider vinegar",
+        "1 dash hot pepper sauce",
+        "1 dash Worcestershire sauce",
+        "2 pounds sirloin, cut into 1/2 inch thick slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Jerky in a Smoker",
+    "url": "http://allrecipes.com/recipe/16242/beef-jerky-in-a-smoker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-jerky.json b/serverless-fleets/data/input/inferencing/recipes/beef-jerky.json
new file mode 100644
index 000000000..d89c4c362
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-jerky.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours.",
+        "In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings.",
+        "Preheat oven to 160 degrees F (70 degrees C).",
+        "Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.",
+        "Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap."
+    ],
+    "ingredients": [
+        "1 pound eye of round",
+        "1/4 cup soy sauce",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon brown sugar",
+        "1 teaspoon hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Jerky",
+    "url": "http://allrecipes.com/recipe/16118/beef-jerky/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-kushiyaki.json b/serverless-fleets/data/input/inferencing/recipes/beef-kushiyaki.json
new file mode 100644
index 000000000..28980de87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-kushiyaki.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.",
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.",
+        "Broil until browned on both sides, about 3 to 3 1/2 minutes per side."
+    ],
+    "ingredients": [
+        "2 1/2 tablespoons mirin (Japanese sweet wine)",
+        "1 clove garlic, minced",
+        "1/3 cup soy sauce",
+        "1/8 teaspoon monosodium glutamate (such as Aji-No-Moto\u00ae)",
+        "1/3 cup white sugar",
+        "1 pound beef sirloin steak, cut paper-thin",
+        "3 green onions, cut into 2-inch slices",
+        "bamboo skewers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Kushiyaki",
+    "url": "http://allrecipes.com/recipe/218058/beef-kushiyaki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-liver-bourguignonne-101469.json b/serverless-fleets/data/input/inferencing/recipes/beef-liver-bourguignonne-101469.json
new file mode 100644
index 000000000..24980d626
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-liver-bourguignonne-101469.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Dredge the liver slices with seasoned flour and saut\u00e9 in 6 tablespoons butter until nicely browned on each side and still rare and juicy in the center. Remove liver to a hot platter, cover with a hot plate and keep in a warm spot.",
+        "Saut\u00e9 diced bacon or pork and onions in the pan in which liver cooked, adding more butter if necessary. When cooked, add just enough red wine to cover and simmer gently for 5 minutes.",
+        "Meanwhile saut\u00e9 garlic in 5-6 tablespoons butter, add croutons and cook, turning frequently, until they are nicely browned and crisp.",
+        "When sauce has simmered for 5 minutes, add liver slices and let them cook until just heated through. Arrange liver on a hot platter, spoon some of the sauce over it, top with croutons and garnish with chopped parsley and chives. Serve with potatoes Anna and rest of sauce in a sauceboat. With this, drink a good Burgundy or Pinot Noir."
+    ],
+    "ingredients": [
+        "4 good-size slices young beef liver",
+        "Seasoned flour",
+        "12 tablespoons butter",
+        "6 slices bacon or salt pork, diced",
+        "4 medium onions, sliced",
+        "Red wine",
+        "3 cloves garlic, finely chopped",
+        "8 small croutons",
+        "Garnish: chopped parsley and chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Pork",
+        "Saut\u00e9",
+        "Winter",
+        "House & Garden"
+    ],
+    "title": "Beef Liver Bourguignonne",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-liver-bourguignonne-101469"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-lo-mein.json b/serverless-fleets/data/input/inferencing/recipes/beef-lo-mein.json
new file mode 100644
index 000000000..f30b8af3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-lo-mein.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.",
+        "Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.",
+        "Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package spaghetti",
+        "1 teaspoon dark sesame oil",
+        "1 tablespoon peanut oil",
+        "4 cloves garlic, minced",
+        "1 tablespoon minced fresh ginger root",
+        "4 cups mixed vegetables",
+        "1 pound flank steak, thinly sliced",
+        "3 tablespoons reduced-sodium soy sauce",
+        "2 tablespoons brown sugar",
+        "1 tablespoon oyster sauce",
+        "1 tablespoon Asian chile paste with garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Lo Mein",
+    "url": "http://allrecipes.com/recipe/231381/beef-lo-mein/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-mac-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beef-mac-casserole.json
new file mode 100644
index 000000000..66bcc7d05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-mac-casserole.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.",
+        "Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.",
+        "Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package uncooked pasta shells",
+        "1 pound ground beef",
+        "1/4 cup chopped onions",
+        "1/4 cup chopped green bell pepper",
+        "1 (3 ounce) package pepperoni, sliced",
+        "2 (8 ounce) cans tomato sauce",
+        "2 cups tomato juice",
+        "3/4 teaspoon dried oregano",
+        "1/2 teaspoon celery salt",
+        "1/4 teaspoon onion powder",
+        "1/4 teaspoon garlic salt",
+        "1/4 teaspoon dried basil",
+        "1/8 teaspoon crushed red pepper flakes",
+        "2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Mac Casserole",
+    "url": "http://allrecipes.com/recipe/201143/beef-mac-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-marinade-i.json b/serverless-fleets/data/input/inferencing/recipes/beef-marinade-i.json
new file mode 100644
index 000000000..0ef437b80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-marinade-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a quart jar, combine oil, soy sauce, vinegar, lemon juice and Worcestershire sauce. Season with mustard, salt, pepper, parsley and ground cloves. Shake well until it is mixed.",
+        "Put meat in a large bowl. Pour marinade over meat and let stand covered 3 days in refrigerator, basting every day."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3818721.jpg",
+    "ingredients": [
+        "1 1/2 cups vegetable oil",
+        "3/4 cup soy sauce",
+        "1/2 cup white wine vinegar",
+        "1/3 cup lemon juice",
+        "1/4 cup Worcestershire sauce",
+        "2 tablespoons ground dry mustard",
+        "2 1/4 teaspoons salt",
+        "1 tablespoon ground black pepper",
+        "1 1/2 tablespoons chopped fresh parsley",
+        "2 tablespoons ground cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Marinade I",
+    "url": "http://allrecipes.com/recipe/19613/beef-marinade-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-marinade-ii.json b/serverless-fleets/data/input/inferencing/recipes/beef-marinade-ii.json
new file mode 100644
index 000000000..303d80964
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-marinade-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1536&h=804&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1588813.jpg",
+    "ingredients": [
+        "\u00be cup red wine",
+        "2 tablespoons soy sauce",
+        "1 tablespoon sesame oil",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "1 teaspoon crushed bay leaf",
+        "1 teaspoon garlic powder",
+        "4 slices lemon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Marinade II",
+    "url": "http://allrecipes.com/recipe/30499/beef-marinade-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-martini.json b/serverless-fleets/data/input/inferencing/recipes/beef-martini.json
new file mode 100644
index 000000000..e4b58fa32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-martini.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a medium bowl, combine onion, garlic, barbecue sauce, gin, vermouth, olive brine, and basil.",
+        "Sprinkle each steak with salt and pepper, and place in resealable sandwich bags. Divide marinade between each bag, and seal. Ensure that marinade is evenly distributed around steaks. Refrigerate for 2 to 24 hours.",
+        "Preheat grill for medium-high heat, and lightly oil grate.",
+        "Remove steaks from bags, and discard marinade. Grill steaks for 7 to 8 minutes per side, or to desired doneness."
+    ],
+    "ingredients": [
+        "1/2 onion, chopped",
+        "2 cloves garlic, crushed",
+        "1 cup barbecue sauce",
+        "1/4 cup gin",
+        "1 tablespoon dry vermouth",
+        "1 tablespoon green olive brine",
+        "1 teaspoon dried basil",
+        "4 (1/2 pound) beef sirloin steaks",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Martini",
+    "url": "http://allrecipes.com/recipe/49758/beef-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-medallions-curry-cream.json b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-curry-cream.json
new file mode 100644
index 000000000..2113fb5d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-curry-cream.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring the beef medallions to room temperature. Pat the medallions dry with paper towels and season with salt and pepper. Brush with canola oil.",
+        "Heat a large fry pan over medium-high heat. When the pan is just smoking, add the beef medallions and cook, turning once, for 2 to 3 minutes per side for medium-rare, or until done to your liking. Transfer to a plate, cover loosely with aluminum foil and keep warm.",
+        "Set the pan over low heat, add the shallot and cook, stirring, until translucent, 2 to 3 minutes. Stir in the curry and cook for 1 minute. Add the wine and broth, increase the heat to medium-high and cook until the liquid is reduced by half, about 3 minutes. Stir in the cream and simmer until slightly thickened, about 1 minute. Season with salt.",
+        "Arrange the beef medallions on a platter or divide among warmed individual plates. Spoon the sauce over the top and serve immediately. Serves 2.",
+        "Adapted from a recipe by Williams-Sonoma."
+    ],
+    "ingredients": [
+        "10 to 12 oz. beef medallions, each about 3/4 inch thick",
+        "Sea salt and freshly cracked pepper, to taste",
+        "Canola oil for brushing",
+        "1/4 cup minced shallot",
+        "1 1/2 tsp. African curry",
+        "1/3 cup dry white wine",
+        "1/3 cup low-sodium chicken broth",
+        "2 Tbs. whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Medallions with Curry Cream Sauce (African Curry)",
+    "url": "http://www.williams-sonoma.com/recipe/beef-medallions-curry-cream.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-medallions-in-red-wine-sauce-1550.json b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-in-red-wine-sauce-1550.json
new file mode 100644
index 000000000..5f52cb1f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-in-red-wine-sauce-1550.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.",
+        "Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, saut\u00e9 beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; saut\u00e9 until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over."
+    ],
+    "ingredients": [
+        "1 1 1/2-pound beef tenderloin",
+        "4 tablespoons (1/2 stick) butter",
+        "4 large garlic cloves, chopped",
+        "3 large shallots, chopped (about 2/3 cup)",
+        "1 teaspoon dried thyme",
+        "1 tablespoon all purpose flour",
+        "2 cups canned beef broth",
+        "2 cups dry red wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Saut\u00e9",
+        "Valentine's Day",
+        "Rhode Island"
+    ],
+    "title": "Beef Medallions in Red Wine Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-medallions-in-red-wine-sauce-1550"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-caramelized-pan.json b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-caramelized-pan.json
new file mode 100644
index 000000000..382f1716a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-caramelized-pan.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Season beef medallions with salt and pepper to taste and set aside.",
+        "Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.",
+        "Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.",
+        "Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.",
+        "Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.",
+        "Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.",
+        "Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.",
+        "Spoon sauce over beef and serve immediately."
+    ],
+    "ingredients": [
+        "2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions",
+        "salt and freshly ground black pepper to taste",
+        "1 tablespoon vegetable oil",
+        "8 sliced fresh mushrooms",
+        "1 tablespoon unsalted butter",
+        "1 tablespoon olive oil",
+        "1 pinch salt",
+        "1/2 cup tomato sauce",
+        "1/3 cup Marsala wine",
+        "1 cup chicken broth",
+        "2 teaspoons chopped fresh oregano",
+        "1 1/2 tablespoons chilled unsalted butter, cut into cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Medallions with Caramelized Pan Sauce",
+    "url": "http://allrecipes.com/recipe/221898/beef-medallions-with-caramelized-pan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-cognac-sauce-100654.json b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-cognac-sauce-100654.json
new file mode 100644
index 000000000..5d41f5994
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-cognac-sauce-100654.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and saut\u00e9 until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)",
+        "Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.",
+        "Slice steaks; fan slices on plates. Top with sauce and garnish with chives."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "1/4 cup chopped shallots",
+        "1 teaspoon (packed) brown sugar",
+        "1 cup canned low-salt chicken broth",
+        "1/2 cup canned beef broth",
+        "1/2 cup Cognac or brandy",
+        "1/4 cup whipping cream",
+        "2 4- to 5-ounce beef tenderloin steaks (each about 1 inch thick)",
+        "Fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Saut\u00e9",
+        "Valentine's Day",
+        "Low Carb",
+        "Wheat/Gluten-Free",
+        "Dinner",
+        "Beef Tenderloin",
+        "Brandy",
+        "Cognac/Armagnac",
+        "Winter",
+        "Anniversary",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Medallions with Cognac Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-medallions-with-cognac-sauce-100654"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-fresh-horseradis.json b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-fresh-horseradis.json
new file mode 100644
index 000000000..825f4848e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-fresh-horseradis.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.",
+        "Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.",
+        "Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.",
+        "Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.",
+        "Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.",
+        "Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives."
+    ],
+    "ingredients": [
+        "2 cups quartered cherry tomatoes",
+        "salt and freshly ground black pepper to taste",
+        "1/4 teaspoon white sugar",
+        "1 tablespoon rice wine vinegar",
+        "2 tablespoons freshly grated raw horseradish, or to taste",
+        "1/3 cup creme fraiche",
+        "1/4 teaspoon salt, or to taste",
+        "2 (3 ounce) beef top sirloin steaks",
+        "1 pinch cayenne pepper, or to taste",
+        "2 tablespoons all-purpose flour, or as needed",
+        "2 tablespoons vegetable oil",
+        "3 tablespoons water",
+        "1 teaspoon freshly grated raw horseradish, divided",
+        "2 teaspoons chopped fresh chives, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Medallions with Fresh Horseradish Sauce",
+    "url": "http://allrecipes.com/recipe/234934/beef-medallions-with-fresh-horseradis/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-spring-mashed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-spring-mashed-potatoes.json
new file mode 100644
index 000000000..8c59e7d58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-medallions-with-spring-mashed-potatoes.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Put the potatoes in a large pot. Add water to cover by 2 inches and then add the 1 tsp. salt. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Meanwhile, in a large nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the cabbage and season with salt and pepper. Saut\u00e9 until almost tender, about 8 minutes. Set aside.",
+        "Reserve 1 cup potato cooking liquid, then drain the potatoes. Return the potatoes to the pot and mash coarsely with a fork, thinning with the cooking liquid as needed. Mix in 1 Tbs. butter, the cabbage and a generous amount of pepper. Adjust the seasonings if needed. Cover to keep warm.",
+        "Cut the beef across the grain into 1/4-inch slices and then cut into 2-inch lengths. In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, add the beef in a single layer and cook until just colored, about 30 seconds per side. Transfer to a plate and season with salt and pepper.",
+        "Add the remaining 1 Tbs. olive oil to the fry pan. Add the shallots, reduce the heat to medium, and stir until tender and golden brown, about 6 minutes. Add the flour and stir for 20 seconds. Gradually stir in the broth and vermouth. Simmer, stirring frequently, until the sauce thickens slightly, about 6 minutes. Stir in the mustard and the 1 1/2 Tbs. thyme. Remove the pan from the heat and stir in the remaining 1 Tbs. butter until melted. Adjust the seasonings if needed.",
+        "Transfer the beef and potatoes to a platter or divide among 4 warmed plates. Drizzle the sauce over the beef, sprinkle with thyme and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "Weeknight Fresh & Fast,",
+        "by Kristine Kidd (Williams-Sonoma, 2011)."
+    ],
+    "ingredients": [
+        "1 1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces",
+        "1 tsp. coarse kosher salt, plus more, to taste",
+        "3 Tbs. olive oil",
+        "1/2 head small savoy cabbage, cored and thinly sliced crosswise",
+        "Freshly ground pepper, to taste",
+        "2 Tbs. unsalted butter",
+        "1 1/4 lb. beef tri-tip roast, excess fat trimmed",
+        "2 large shallots, halved lengthwise and thinly sliced crosswise",
+        "1 Tbs. all-purpose flour",
+        "2 cups low-sodium beef broth",
+        "2 Tbs. dry vermouth",
+        "2 tsp. Dijon mustard",
+        "1 1/2 Tbs. minced fresh thyme, plus more for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Medallions with Spring Mashed Potatoes",
+    "url": "http://www.williams-sonoma.com/recipe/beef-medallions-with-spring-mashed-potatoes.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-and-barley-soup-235755.json b/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-and-barley-soup-235755.json
new file mode 100644
index 000000000..9d3a1f23a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-and-barley-soup-235755.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse mushrooms, pat dry, and finely chop.",
+        "Bring soaked mushrooms, soaking liquid, ribs, salt, pepper, and remaining 8 cups water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.",
+        "While meat simmers, cook onion, carrots, celery, and creminis in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute.",
+        "Discard bones, fat, and gristle from meat, then cut meat into 1/2-inch pieces and add to broth along with barley mixture. Simmer, uncovered, until barley is tender, about 40 minutes. Skim fat from surface, then stir in dill and salt to taste."
+    ],
+    "ingredients": [
+        "1 1/2 oz dried mushrooms",
+        "3 cups boiling-hot water plus 8 cups cold water",
+        "1 pound cross-cut beef short ribs or flanken",
+        "2 1/2 teaspoons salt",
+        "1/2 teaspoon black pepper",
+        "1 large onion, chopped (2 cups)",
+        "2 carrots, cut into 1/4-inch dice",
+        "2 celery ribs, cut into 1/4-inch dice",
+        "1/2 pound fresh cremini mushrooms, trimmed and quartered",
+        "2 tablespoons vegetable oil",
+        "1/2 cup pearl barley",
+        "1/4 cup chopped fresh dill"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Mushroom",
+        "Onion",
+        "Vegetable",
+        "Barley",
+        "Winter",
+        "Dill",
+        "Gourmet"
+    ],
+    "title": "Beef, Mushroom, and Barley Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-mushroom-and-barley-soup-235755"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-and-broccoli-stir-fry-105590.json b/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-and-broccoli-stir-fry-105590.json
new file mode 100644
index 000000000..9c6d9aa7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-and-broccoli-stir-fry-105590.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.",
+        "Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.",
+        "Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice."
+    ],
+    "ingredients": [
+        "1 pound flank steak",
+        "3 tablespoons water",
+        "7 tablespoons vegetable oil",
+        "4 tablespoons soy sauce",
+        "8 teaspoons cornstarch",
+        "6 tablespoons plus 1 cup canned low-salt chicken broth",
+        "1/4 white wine",
+        "2 tablespoons oyster sauce",
+        "4 teaspoons oriental sesame oil",
+        "1/2 teaspoon sugar",
+        "6 quarter-size slices peeled fresh ginger, minced",
+        "2 pounds broccoli, cut into florets (stems discarded)",
+        "1 pound mushrooms, sliced",
+        "rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Ginger",
+        "Mushroom",
+        "Stir-Fry",
+        "Broccoli",
+        "White Wine",
+        "Soy Sauce"
+    ],
+    "title": "Beef, Mushroom, and Broccoli Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-mushroom-and-broccoli-stir-fry-105590"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-and-guinness-pie.json b/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-and-guinness-pie.json
new file mode 100644
index 000000000..cd79f3004
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-and-guinness-pie.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.",
+        "Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a  simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.",
+        "Bake in the preheated oven until the crust is browned, 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil, divided",
+        "1 pound cubed beef stew meat",
+        "2 slices bacon, chopped",
+        "1 white onion, chopped",
+        "1 carrot, sliced",
+        "1/3 pound crimini mushrooms, sliced",
+        "1 clove garlic, crushed",
+        "1 teaspoon white sugar",
+        "1 1/2 tablespoons all-purpose flour",
+        "1 cup Irish stout beer (such as Guinness\u00ae)",
+        "1 1/4 cups beef stock",
+        "1/2 teaspoon ground thyme",
+        "2 bay leaves",
+        "1/2 teaspoon cornstarch, or as needed",
+        "1 teaspoon water",
+        "1 sheet frozen puff pastry, thawed",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef, Mushroom and Guinness\u00ae Pie",
+    "url": "http://allrecipes.com/recipe/216928/beef-mushroom-and-guinness-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-barley-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-barley-soup.json
new file mode 100644
index 000000000..84d0014c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-mushroom-barley-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.",
+        "Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.",
+        "Pour beef stock into the pot.",
+        "Stir pearl barley into the stock.",
+        "Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.",
+        "Stir mushrooms through the soup; cook 1 hour more."
+    ],
+    "ingredients": [
+        "2 pounds beef stew meat, cut into small pieces",
+        "1 tablespoon vegetable oil",
+        "1 1/2 onion, chopped",
+        "3 stalks celery, chopped",
+        "3 carrots, chopped",
+        "7 1/2 cups beef stock",
+        "8 ounces pearl barley",
+        "1 pound mushrooms, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Mushroom Barley Soup",
+    "url": "http://allrecipes.com/recipe/220341/beef-mushroom-barley-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-nacho-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beef-nacho-casserole.json
new file mode 100644
index 000000000..fc0fcf88c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-nacho-casserole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In  a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.",
+        "Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 1/2 cups chunky salsa",
+        "1 (10 ounce) can whole kernel corn, drained",
+        "3/4 cup creamy salad dressing (e.g. Miracle Whip)",
+        "1 teaspoon chili powder",
+        "2 cups crushed tortilla chips",
+        "2 cups Colby cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Nacho Casserole",
+    "url": "http://allrecipes.com/recipe/60022/beef-nacho-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-negimaki-with-broccolini-and-rice-365831.json b/serverless-fleets/data/input/inferencing/recipes/beef-negimaki-with-broccolini-and-rice-365831.json
new file mode 100644
index 000000000..cc07b71c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-negimaki-with-broccolini-and-rice-365831.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots. Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of Broccolini; season all with salt and pepper. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve."
+    ],
+    "ingredients": [
+        "Vegetable oil cooking spray",
+        "1/4 cup hoisin sauce",
+        "1 tablespoon low-sodium soy sauce",
+        "1 tablespoon rice vinegar",
+        "1 tablespoon sesame oil",
+        "1 pound top round, thinly sliced and cut into 12 strips (6 inches by 2 1/2 inches each)",
+        "8 scallions, cut into 3-inch-long pieces",
+        "1 1/2 cups shredded carrots",
+        "1 cup instant brown rice",
+        "1 pound Broccolini",
+        "Salt and freshly ground black pepper",
+        "1 cup low-sodium chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Broccoli",
+        "Grill",
+        "Grill/Barbecue",
+        "Healthy",
+        "Self",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added"
+    ],
+    "title": "Beef Negimaki With Broccolini and Rice",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-negimaki-with-broccolini-and-rice-365831"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-nilaga.json b/serverless-fleets/data/input/inferencing/recipes/beef-nilaga.json
new file mode 100644
index 000000000..de6513989
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-nilaga.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).",
+        "Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.",
+        "Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes."
+    ],
+    "ingredients": [
+        "4 1/2 pounds beef short ribs",
+        "1 quart water",
+        "1 tablespoon black peppercorns, crushed",
+        "2 onions, chopped",
+        "2 beef bouillon cubes",
+        "2 carrots, cut in chunks",
+        "2 stalks celery, quartered",
+        "1 chayote squash, peeled and quartered",
+        "2 potatoes, quartered",
+        "salt to taste",
+        "1/4 head cabbage, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Nilaga",
+    "url": "http://allrecipes.com/recipe/212912/beef-nilaga/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-noodle-shepherds-pie.json b/serverless-fleets/data/input/inferencing/recipes/beef-noodle-shepherds-pie.json
new file mode 100644
index 000000000..3e06daae7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-noodle-shepherds-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a medium skillet, brown beef over medium high heat and drain. Stir in water, soup mix and elbow macaroni; let simmer all together for 5 minutes.",
+        "Pour mixture into a 9x13 inch baking dish. Top with potatoes and sprinkle with paprika. Bake in the preheated oven for 15 to 20 minutes and serve hot."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3024&h=1583&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6515185.jpg",
+    "ingredients": [
+        "1 pound ground beef",
+        "1\u2009\u00bd cups hot water",
+        "1 (1.25 ounce) package beef with onion soup mix",
+        "\u00bd cup uncooked elbow macaroni",
+        "2 cups prepared mashed potatoes",
+        "\u00bd teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Noodle Shepherd's Pie",
+    "url": "http://allrecipes.com/recipe/14688/beef-noodle-shepherds-pie/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-noodle-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-noodle-soup.json
new file mode 100644
index 000000000..425229596
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-noodle-soup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.",
+        "Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound cubed beef stew meat",
+        "1 cup chopped onion",
+        "1 cup chopped celery",
+        "1/4 cup beef bouillon granules",
+        "1/4 teaspoon dried parsley",
+        "1 pinch ground black pepper",
+        "1 cup chopped carrots",
+        "5 3/4 cups water",
+        "2 1/2 cups frozen egg noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Noodle Soup",
+    "url": "http://allrecipes.com/recipe/17794/beef-noodle-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-on-weck-part-2-roast-beef.json b/serverless-fleets/data/input/inferencing/recipes/beef-on-weck-part-2-roast-beef.json
new file mode 100644
index 000000000..e8420bd1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-on-weck-part-2-roast-beef.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Season beef with salt and black pepper.",
+        "Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.",
+        "Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.",
+        "Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping."
+    ],
+    "ingredients": [
+        "2 pounds beef top-sirloin roast",
+        "salt and pepper to taste",
+        "1 tablespoon vegetable oil",
+        "2 teaspoons all-purpose flour, or as needed",
+        "2 1/2 cups cold beef broth",
+        "2 teaspoons aged balsamic vinegar, or to taste",
+        "4 kummelweck dinner rolls, split",
+        "1/4 cup extra-hot prepared horseradish, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef on Weck, Part 2: Roast Beef",
+    "url": "http://allrecipes.com/recipe/240135/beef-on-weck-part-2-roast-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-or-chicken-marinade.json b/serverless-fleets/data/input/inferencing/recipes/beef-or-chicken-marinade.json
new file mode 100644
index 000000000..cad7b1939
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-or-chicken-marinade.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling."
+    ],
+    "ingredients": [
+        "1/4 cup soy sauce",
+        "3 tablespoons honey",
+        "2 tablespoons distilled white vinegar",
+        "1 1/2 teaspoons garlic powder",
+        "1 1/2 teaspoons ground ginger",
+        "3/4 cup vegetable oil",
+        "2 green onions, chopped",
+        "1 teaspoon coarsely ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef or Chicken Marinade",
+    "url": "http://allrecipes.com/recipe/20759/beef-or-chicken-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-or-moose-jerky.json b/serverless-fleets/data/input/inferencing/recipes/beef-or-moose-jerky.json
new file mode 100644
index 000000000..5e74aac37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-or-moose-jerky.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.",
+        "In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.",
+        "Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on."
+    ],
+    "ingredients": [
+        "3 pounds rump roast",
+        "3 cups soy sauce",
+        "3 cups packed brown sugar",
+        "4 fluid ounces hickory-flavored liquid smoke"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef or Moose Jerky",
+    "url": "http://allrecipes.com/recipe/23916/beef-or-moose-jerky/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-paillards-with-watercress-and-herb-salad-104881.json b/serverless-fleets/data/input/inferencing/recipes/beef-paillards-with-watercress-and-herb-salad-104881.json
new file mode 100644
index 000000000..f5bc8d472
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-paillards-with-watercress-and-herb-salad-104881.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.",
+        "Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.",
+        "Pat 2 paillards dry and season with salt and pepper. Heat 3/4 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then saut\u00e9 paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and saut\u00e9 in same manner with remaining oil.",
+        "Top paillards with salad."
+    ],
+    "ingredients": [
+        "2 (6-ounce) filets mignons (beef-tenderloin steaks; 1 1/2 inches thick)",
+        "1 1/2 teaspoons fresh lime juice",
+        "1 tablespoon extra-virgin olive oil",
+        "2 cups small watercress sprigs",
+        "1/4 cup fresh cilantro leaves",
+        "1/4 cup fresh mint leaves",
+        "1 1/2 tablespoons vegetable oil",
+        "Accompaniment: lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Beef",
+        "Leafy Green",
+        "Herb",
+        "Quick & Easy",
+        "Lunch",
+        "Lime",
+        "Mint",
+        "Spring",
+        "Watercress",
+        "Cilantro",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Beef Paillards with Watercress and Herb Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-paillards-with-watercress-and-herb-salad-104881"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-paprika-and-noodles.json b/serverless-fleets/data/input/inferencing/recipes/beef-paprika-and-noodles.json
new file mode 100644
index 000000000..10d0d37f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-paprika-and-noodles.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.",
+        "Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.",
+        "Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.",
+        "Ladle beef mixture over noodles to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "2 pounds round steak, cut into bite-size pieces",
+        "2 cups water, or more as needed",
+        "2 cups ketchup",
+        "1 cup sliced onion",
+        "1/4 cup Worcestershire sauce",
+        "1/4 cup brown sugar",
+        "2 tablespoons paprika",
+        "2 tablespoons dry mustard",
+        "2 cloves garlic, chopped",
+        "salt and ground black pepper to taste",
+        "1 (16 ounce) package egg noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Paprika and Noodles",
+    "url": "http://allrecipes.com/recipe/235705/beef-paprika-and-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-paprika.json b/serverless-fleets/data/input/inferencing/recipes/beef-paprika.json
new file mode 100644
index 000000000..cbde74cb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-paprika.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Melt shortening in large skillet over medium high heat.  Add meat, onion, and garlic; cook and stir until meat is browned.",
+        "Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water.  Reduce heat, cover, and simmer 2 to 2 1/2 hours.",
+        "Blend flour and 1/4 cup water.  Stir into meat.  Heat to boiling, stirring constantly.  Serve hot."
+    ],
+    "ingredients": [
+        "1/4 cup shortening",
+        "2 pounds lean beef chuck, trimmed and cut into 1 inch cubes",
+        "1 cup chopped onion",
+        "1 clove garlic, minced",
+        "3/4 cup ketchup",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon brown sugar",
+        "2 teaspoons salt",
+        "1/2 teaspoon mustard powder",
+        "2 teaspoons paprika",
+        "1 1/2 cups water",
+        "2 tablespoons all-purpose flour",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Paprika",
+    "url": "http://allrecipes.com/recipe/14654/beef-paprika/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-paprikas-2493.json b/serverless-fleets/data/input/inferencing/recipes/beef-paprikas-2493.json
new file mode 100644
index 000000000..1ec7f40c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-paprikas-2493.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add onions and bell pepper and saut\u00e9 until light golden, about 10 minutes. Add mushrooms and saut\u00e9 until starting to soften, about 5 minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes. Mix in sour cream. Remove from heat and add dill. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.)",
+        "Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add beef, season with salt and pepper and cook until just brown on each side. Transfer to plate. Add more butter as needed. When all beef is brown, add to sauce along with any drippings on plate. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 minutes. Add to beef. Sprinkle with chopped tomatoes before serving, if desired."
+    ],
+    "ingredients": [
+        "4 tablespoons (about) (1/2 stick) unsalted butter",
+        "2 large onions, chopped",
+        "1 large green bell pepper, chopped",
+        "1 pound mushrooms, sliced",
+        "2 tablespoons all purpose flour",
+        "1 1/2 tablespoons paprika (preferably Hungarian sweet)",
+        "2 1/2 cups beef stock or canned unsalted beef broth",
+        "1 tablespoon tomato paste",
+        "3/4 cup sour cream",
+        "3 tablespoons chopped fresh dill",
+        "1 3/4 pounds center-cut beef tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices, slices\u00a0halved lengthwise",
+        "1/4 cup dry white wine",
+        "Chopped tomatoes (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Herb",
+        "Mushroom",
+        "Sour Cream"
+    ],
+    "title": "Beef Paprikas",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-paprikas-2493"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-parmesan-with-garlic-angel-hair.json b/serverless-fleets/data/input/inferencing/recipes/beef-parmesan-with-garlic-angel-hair.json
new file mode 100644
index 000000000..b5dc9dd75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-parmesan-with-garlic-angel-hair.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the  garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.",
+        "Boil pasta al dente.  Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat  and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute."
+    ],
+    "ingredients": [
+        "1 1/2 pounds beef cube steak",
+        "1 onion, sliced into thin rings",
+        "1 green bell pepper, sliced in rings",
+        "1 cup Italian seasoned bread crumbs",
+        "1/2 cup grated Parmesan cheese",
+        "2 tablespoons olive oil",
+        "1 (16 ounce) jar spaghetti sauce",
+        "1/2 cup shredded mozzarella cheese",
+        "12 ounces angel hair pasta",
+        "2 teaspoons minced garlic",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Parmesan with Garlic Angel Hair Pasta",
+    "url": "http://allrecipes.com/recipe/11765/beef-parmesan-with-garlic-angel-hair/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-parmesan-with-garlic-pasta.json b/serverless-fleets/data/input/inferencing/recipes/beef-parmesan-with-garlic-pasta.json
new file mode 100644
index 000000000..f3c5ba789
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-parmesan-with-garlic-pasta.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the  garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour pasta sauce over all.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.",
+        "Boil pasta al dente.  Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute."
+    ],
+    "ingredients": [
+        "1 1/2 pounds beef cube steak",
+        "1 onion, sliced into thin rings",
+        "1 green bell pepper, sliced in rings",
+        "1 cup Italian seasoned bread crumbs",
+        "1/2 cup grated Parmesan cheese",
+        "2 tablespoons olive oil",
+        "16 ounces Classico\u00ae Tomato and Basil Sauce",
+        "1/2 cup shredded mozzarella cheese",
+        "12 ounces angel hair pasta",
+        "2 teaspoons minced garlic",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Parmesan with Garlic Pasta",
+    "url": "http://allrecipes.com/recipe/215853/beef-parmesan-with-garlic-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pasties-with-caramelized-onions-and-stilton-cheese-351530.json b/serverless-fleets/data/input/inferencing/recipes/beef-pasties-with-caramelized-onions-and-stilton-cheese-351530.json
new file mode 100644
index 000000000..170004331
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pasties-with-caramelized-onions-and-stilton-cheese-351530.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Blend both flours and salt in processor 5 seconds. Drop in shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water. Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.",
+        "Heat oil in heavy large skillet over medium heat. Add onions. Saut\u00e9 until deep brown, reducing heat if necessary to avoid burning, about 30 minutes. Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes.Season with salt and pepper. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400\u00b0F. Roll out each dough disk between sheets of parchment paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal.",
+        "Brush each pasty with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.",
+        "Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve."
+    ],
+    "ingredients": [
+        "2 cups unbleached all purpose flour",
+        "1 cup white whole wheat flour or whole wheat flour",
+        "1 1/8 teaspoons salt",
+        "1/2 cup solid vegetable shortening (preferably nonhydrogenated), frozen",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "7 tablespoons (or more) ice water",
+        "4 teaspoons olive oil",
+        "2 large onions, thinly sliced",
+        "1/2 cup dry white wine",
+        "1/2 teaspoon dried thyme",
+        "10 ounces skirt steak, cut crosswise on diagonal into 1/4-inch-wide strips",
+        "1 teaspoon coarse kosher salt, divided",
+        "6 ounces coarsely crumbled Stilton blue cheese (11/3 to 11/2 cups), divided",
+        "1 large egg white, beaten to blend"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Onion",
+        "Bake",
+        "Saut\u00e9",
+        "Super Bowl",
+        "High Fiber",
+        "Father's Day",
+        "Lunch",
+        "Blue Cheese",
+        "Steak",
+        "Poker/Game Night",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Pasties with Caramelized Onions and Stilton Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-pasties-with-caramelized-onions-and-stilton-cheese-351530"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-peach-pie.json b/serverless-fleets/data/input/inferencing/recipes/beef-peach-pie.json
new file mode 100644
index 000000000..6da6706ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-peach-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, mix together the ground beef, egg, milk, onion, bread crumbs, salt and pepper. Press into a 9 inch pie pan like a crust. Prick meat all over using a fork.",
+        "Bake for 25 to 30 minutes in the preheated oven. Remove from the oven, and pour off any excess fat. Arrange the sliced peaches over the beef. Mix together the vinegar, ketchup and brown sugar, and spoon over the top of the peaches.",
+        "Bake for an additional 20 minutes. Let stand for at least 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 egg",
+        "1/2 cup milk",
+        "1/4 cup chopped onion",
+        "1 cup soft bread crumbs",
+        "1 teaspoon salt",
+        "1 pinch pepper",
+        "1 (15 ounce) can sliced peaches, drained",
+        "1 tablespoon vinegar",
+        "1 tablespoon ketchup",
+        "1/4 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Peach Pie",
+    "url": "http://allrecipes.com/recipe/46382/beef-peach-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pepper-steak.json b/serverless-fleets/data/input/inferencing/recipes/beef-pepper-steak.json
new file mode 100644
index 000000000..e2be1e8e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pepper-steak.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.",
+        "Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C)."
+    ],
+    "ingredients": [
+        "12 black peppercorns, coarsely ground",
+        "2 tablespoons tamari",
+        "1 clove garlic, minced",
+        "1 pinch white sugar",
+        "1 pinch salt",
+        "10 ounces beef filet",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Pepper Steak",
+    "url": "http://allrecipes.com/recipe/16119/beef-pepper-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pho.json b/serverless-fleets/data/input/inferencing/recipes/beef-pho.json
new file mode 100644
index 000000000..07800678f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pho.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Place the ginger, garlic, and shallot in a small non-stick frying pan over high heat and cook, turning, for 8\u201310 minutes or until charred. Transfer to a medium saucepan over high heat and add the stock, star anise, and cinnamon. Bring to a boil, reduce the heat to low and simmer for 10\u201315 minutes or until fragrant. Add the fish sauce and sugar and stir to dissolve. Strain the stock, discarding the solids, set aside and keep warm. Divide the noodles between serving bowls. Top with the onion and beef and ladle over the hot stock. Sprinkle with pepper and top with the sprouts, chile, basil and mint to serve."
+    ],
+    "ingredients": [
+        "1 (2 1/3-in) piece ginger, peeled and halved",
+        "2 cloves garlic",
+        "1 shallot, halved",
+        "6 1/3 cups beef stock",
+        "1 star anise",
+        "1 stick cinnamon",
+        "3 teaspoons fish sauce",
+        "1 tablespoon palm sugar",
+        "7 ounces thin brown rice noodles, cooked and drained",
+        "1 small white onion, thinly sliced",
+        "1/2 pound beef fillet, frozen for 2 hours and thinly sliced",
+        "Cracked black pepper",
+        "1 cup bean sprouts, trimmed",
+        "2 long red chilies, sliced",
+        "1/2 cup Thai basil leaves",
+        "1/2 cup Vietnamese mint leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Soup/Stew",
+        "Beef",
+        "Beef Tenderloin",
+        "Ginger",
+        "Chile Pepper",
+        "Basil",
+        "Mint",
+        "Anise",
+        "Cinnamon",
+        "Wheat/Gluten-Free",
+        "Winter",
+        "Dinner"
+    ],
+    "title": "Beef Pho",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-pho"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-picadillo-chili-11337.json b/serverless-fleets/data/input/inferencing/recipes/beef-picadillo-chili-11337.json
new file mode 100644
index 000000000..65cb2d87d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-picadillo-chili-11337.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, the cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the broth , the tomato pur\u00e9e, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours. Add the raisins, the olives, and the jalape\u00f1o and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled."
+    ],
+    "ingredients": [
+        "2 large onions, chopped",
+        "6 garlic cloves, minced",
+        "3 tablespoons vegetable oil",
+        "1/3 cup chili powder",
+        "1 tablespoon ground cumin",
+        "1/2 teaspoon cayenne",
+        "1/2 teaspoon cinnamon",
+        "4 pounds boneless beef chuck, cut into 1/2-inch pieces",
+        "3 cups water",
+        "2 cups beef broth",
+        "a 28-ounce can tomatoes including the juice, pur\u00e9ed coarse",
+        "1 teaspoon salt, or to taste",
+        "3/4 cup raisins",
+        "1/2 cup pimiento-stuffed green olives, sliced",
+        "1 fresh or pickled jalape\u00f1o, or to taste, seeded and minced (wear rubber gloves)",
+        "1 19-ounce can (about 2 cups) kidney beans, rinsed and drained",
+        "1/3 cup chopped fresh coriander"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Beef",
+        "Garlic",
+        "Onion",
+        "Tomato",
+        "Super Bowl",
+        "Raisin",
+        "Winter",
+        "Jalape\u00f1o",
+        "Gourmet"
+    ],
+    "title": "Beef Picadillo Chili",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-picadillo-chili-11337"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-picadillo-puffy-tacos.json b/serverless-fleets/data/input/inferencing/recipes/beef-picadillo-puffy-tacos.json
new file mode 100644
index 000000000..a8c40d70f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-picadillo-puffy-tacos.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat 2 Tbsp. oil in a large pot over medium-high and cook onion, potato, carrot, chile, and garlic, stirring occasionally, until onion is golden and soft, 8\u201310 minutes. Season with salt, add chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add ground beef and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12\u201315 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15\u201320 minutes. Season beef picadillo with salt.",
+        "Meanwhile, pour oil into a medium heavy pot to come 3\" up the sides; fit with thermometer. Heat over high until thermometer registers 375\u00b0. Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate\u2014or \"puff\"\u2014the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil\u2019s surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.",
+        "Spoon beef picadillo into shells and top with lettuce, tomatoes, cheese, and cilantro. Serve with lime wedges.",
+        "Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil, plus more for frying (about 4 cups)",
+        "1/2 small onion, chopped",
+        "1 small Yukon Gold potato, peeled, chopped",
+        "1 small carrot, peeled, chopped",
+        "1 small poblano chile, chopped",
+        "2 garlic cloves, thinly sliced",
+        "Kosher salt",
+        "2 pounds ground beef chuck (20% fat)",
+        "2 cups fresh salsa",
+        "8 corn tortillas",
+        "Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, cilantro, and lime wedges (for serving)",
+        "A deep-fry thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef Shank",
+        "Kid-Friendly",
+        "Tortillas"
+    ],
+    "title": "Beef Picadillo Puffy Tacos",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-picadillo-puffy-tacos"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pinwheels-ii.json b/serverless-fleets/data/input/inferencing/recipes/beef-pinwheels-ii.json
new file mode 100644
index 000000000..249bd7455
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pinwheels-ii.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease two baking sheets.",
+        "Beat the egg in a bowl until smooth. Add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together the flour, baking powder, salt, and sugar in a separate bowl. Cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in the milk until a dough forms.",
+        "Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on to the prepared baking sheets.",
+        "Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1 1/2 pounds ground beef",
+        "1/8 teaspoon cayenne pepper",
+        "1 cup corn flakes cereal, coarsely crushed",
+        "1 onion, finely chopped",
+        "2 teaspoons salt",
+        "1/4 teaspoon ground black pepper",
+        "1/2 teaspoon chopped fresh parsley",
+        "3 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "1 1/8 tablespoons white sugar",
+        "3/8 cup shortening",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Pinwheels II",
+    "url": "http://allrecipes.com/recipe/160869/beef-pinwheels-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pinwheels-with-arugula-salad-232303.json b/serverless-fleets/data/input/inferencing/recipes/beef-pinwheels-with-arugula-salad-232303.json
new file mode 100644
index 000000000..43cd0330e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pinwheels-with-arugula-salad-232303.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Cover work surface with plastic wrap and put steak on it with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, using short slicing motions, butterfly steak by cutting it horizontally almost, but not all the way, in half, then open it like a book.",
+        "Cover steak with a double thickness of plastic wrap (about 2 feet long) and, using the flat side of a meat pounder (or using a rolling pin), gently pound meat 1/4 inch thick.",
+        "Discard top sheets of plastic wrap and turn steak on plastic wrap so grain of meat is running left to right, then rub 1 tablespoon oil onto steak and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak, then cover with cheese.",
+        "Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on filling, roll up steak tightly, then skewer steak, crosswise, at 1-inch intervals. Using a sharp knife, cut between skewers to make 1-inch-thick pinwheels. (End pieces will be about 1 1/2 inches thick. Trim if desired. For more about how to form beef pinwheels, see Time for Steak, Rattle, and Roll.)",
+        "Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:\nHot: When you can hold your hand there for 1 to 2 seconds\nMedium-hot: 3 to 4 seconds\nLow: 5 to 6 seconds\nIf using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.",
+        "Grill pinwheels, cut sides down, on a well-oiled rack, turning over once (use a metal spatula to loosen), until beef is well browned outside but still pink inside and cheese is beginning to melt, 6 to 8 minutes total.",
+        "Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Serve on a platter, topped with pinwheels."
+    ],
+    "ingredients": [
+        "1 (1 1/2-lb) piece flank steak",
+        "3 tablespoons olive oil",
+        "4 oz very thinly sliced prosciutto",
+        "4 oz thinly sliced provolone",
+        "3/4 lb arugula, stems discarded",
+        "Special equipment: 8 to 10 (6-inch-long) wooden skewers, soaked in water 30 minutes",
+        "Accompaniment: lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Cheese",
+        "Leafy Green",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Backyard BBQ",
+        "Meat",
+        "Steak",
+        "Arugula",
+        "Summer",
+        "Grill/Barbecue",
+        "Prosciutto",
+        "Gourmet"
+    ],
+    "title": "Beef Pinwheels with Arugula Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-pinwheels-with-arugula-salad-232303"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-poboys.json b/serverless-fleets/data/input/inferencing/recipes/beef-poboys.json
new file mode 100644
index 000000000..3601eeb1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-poboys.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a food processor, combine the onion, mushrooms, garlic and parsley and puree until smooth. Set aside.",
+        "Season the beef with salt and pepper.",
+        "In the stovetop-safe insert of a slow cooker or in a large saut\u00e9 pan over medium-high heat, warm the oil. Add the beef and brown on all sides; transfer to a plate.",
+        "Pour off all but 1 Tbs. of the fat from the insert or pan and set over medium heat. Add the onion mixture and cook until the moisture evaporates, 7 to 10 minutes. Stir in the demi-glace and 1 cup of the stock. If using the insert, return the beef to the insert and stir in the remaining stock. Set the insert on the slow-cooker base. If using a saut\u00e9 pan, transfer the onion mixture to a slow cooker, add the beef and stir in the remaining stock. Cover and cook on high according to the manufacturers instructions until the beef is fork-tender, 6 to 8 hours.",
+        "Transfer the beef to a cutting board. When it is cool enough to handle, slice and shred the meat. Skim the fat off the cooking liquid and return the beef to the liquid.",
+        "Spread the mayonnaise on the cut sides of the rolls. Divide the beef among the bottom halves of the rolls and top with the lettuce and tomatoes. Cover each sandwich with the top half of a roll. Serve the po'boys with hot sauce. Serves 6.",
+        "Inspired by a recipe from Jay Nix, Owner, Parkway Bakery & Tavern, New Orleans."
+    ],
+    "ingredients": [
+        "1 yellow onion, chopped",
+        "6 oz. cremini mushrooms",
+        "3 garlic cloves, peeled and minced",
+        "2 Tbs. chopped fresh flat-leaf parsley",
+        "1 beef chuck roast, 3 to 4 lb.",
+        "Salt and freshly ground pepper, to taste",
+        "3 Tbs. vegetable oil",
+        "1 Tbs. veal demi-glace",
+        "1 quart beef stock",
+        "Mayonnaise for serving",
+        "6 long French rolls, split",
+        "Shredded iceberg lettuce for serving",
+        "Thinly sliced tomatoes for serving",
+        "Hot sauce for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Po'Boys",
+    "url": "http://www.williams-sonoma.com/recipe/beef-poboys.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-porterhouse-a-la-plancha.json b/serverless-fleets/data/input/inferencing/recipes/beef-porterhouse-a-la-plancha.json
new file mode 100644
index 000000000..fa788dfe0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-porterhouse-a-la-plancha.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Prepare a sous vide immersion circulator for use according to the manufacturer\u2019s instructions. Preheat the water to 134\u00b0F, 30 minutes to 1 hour.",
+        "In a small bowl, stir together 2 tsp. of the fine sea salt and the piment d\u2019Espelette. Rub the mixture on both sides of the steaks. Place the steaks into a vacuum-sealable bag and pour the butter into the bag. Using a vacuum sealer, vacuum and seal the bag tight according to the manufacturer\u2019s instructions; be sure you have a smooth, airtight seal. Place the bag into another bag and seal again to ensure that the bones do not penetrate the bag during cooking. Carefully place the bag into the circulating water and cook for 2 hours.",
+        "Carefully remove the bag from the circulating water. If preparing the beef in advance, place the bag into a large bowl of ice water for 20 minutes. Remove the bag from the ice water and refrigerate overnight. To reheat the beef, preheat the water in the immersion circulator to 134\u00b0F and place the bag of beef in the water for 45 minutes. Remove the bag from the circulating water and let rest for 5 minutes. Open the bag, transfer the liquid to a bowl and place the steaks on a large plate. If finishing the beef on the grill the same day, it is not necessary to cool the beef in ice water before removing it from the bag.",
+        "In a large bowl, stir together the mushrooms, asparagus, onion, the remaining 1 1/4 tsp. fine sea salt and the olive oil.",
+        "Prepare a medium-hot fire in a grill. Place a la plancha cast-iron griddle and a steel grill fry pan on the grill, cover the grill and heat until the internal temperature of the grill reaches 600\u00b0 to 650\u00b0F.",
+        "Place the steaks on the griddle and sear, turning once, until well browned, 3 to 5 minutes per side for medium-rare; baste the steaks occasionally with the reserved sous vide cooking liquid. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.",
+        "While the steaks are resting, place the vegetable mixture in the fry pan, cover the grill and cook, tossing the vegetables every 2 minutes, until crisp-tender, about 10 minutes total. Remove the pan from the heat, toss in the lemon zest and transfer the vegetables to a serving bowl. Cut the steaks into thin slices and sprinkle lightly with Maldon sea salt. Serve immediately. Serves 6.",
+        "Recipe by Chef Bryan Voltaggio."
+    ],
+    "ingredients": [
+        "3 1/4 tsp. fine sea salt",
+        "2 tsp. piment d\u2019Espelette",
+        "2 beef porterhouse steaks, each 2 to 2 1/2 lb. and 2 1/4 inches thick",
+        "8 Tbs. (1 stick) unsalted butter, melted",
+        "8 oz. cremini mushrooms, quartered",
+        "1 lb. asparagus, trimmed, ends peeled, spears cut on the bias into 2-inch pieces",
+        "1 small red onion, halved and thinly sliced",
+        "2 Tbs. olive oil",
+        "Zest of 1 lemon",
+        "1 tsp. Maldon sea salt"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Porterhouse a la Plancha",
+    "url": "http://www.williams-sonoma.com/recipe/beef-porterhouse-a-la-plancha.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pot-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/beef-pot-pie-i.json
new file mode 100644
index 000000000..dcf0d62ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pot-pie-i.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft.  Stir in garlic, carrots, celery, potatoes, and meat.",
+        "Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.",
+        "Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.",
+        "Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour."
+    ],
+    "ingredients": [
+        "1 (17.5 ounce) package frozen puff pastry, thawed",
+        "4 tablespoons olive oil",
+        "1 cup chopped onion",
+        "1 teaspoon minced garlic",
+        "1 cup raw porcini mushrooms",
+        "1 cup chopped carrots",
+        "1/2 cup chopped celery",
+        "1 potato, diced",
+        "1 pound beef tenderloin, cubed",
+        "1 bay leaf",
+        "1 teaspoon dried oregano",
+        "1 cup dry Marsala wine",
+        "2 tablespoons chopped fresh parsley",
+        "1 egg white"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Pot Pie I",
+    "url": "http://allrecipes.com/recipe/14669/beef-pot-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pot-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/beef-pot-pie-ii.json
new file mode 100644
index 000000000..018244694
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pot-pie-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.",
+        "In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.",
+        "Bake in preheated oven 25 to 30 minutes, until crust is golden."
+    ],
+    "ingredients": [
+        "2 peeled and cubed red potatoes",
+        "3/4 cup carrots, cubed",
+        "1/4 cup chopped onion",
+        "1 3/4 cups diced cooked beef",
+        "2 (12 ounce) jars beef gravy",
+        "1 teaspoon beef bouillon granules",
+        "1 teaspoon Beau Monde \u2122 seasoning",
+        "salt and pepper to taste",
+        "1 cup buttermilk baking mix",
+        "1/2 cup milk",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Pot Pie II",
+    "url": "http://allrecipes.com/recipe/16165/beef-pot-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pot-pie-iii.json b/serverless-fleets/data/input/inferencing/recipes/beef-pot-pie-iii.json
new file mode 100644
index 000000000..10fc9f45b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pot-pie-iii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.",
+        "In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).",
+        "When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.",
+        "Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.",
+        "Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound sirloin steak, cubed",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 (14 ounce) can beef broth",
+        "3 large carrots, diced",
+        "3 potatoes, cubed",
+        "1 cup frozen green peas, thawed",
+        "3 tablespoons cornstarch",
+        "1/3 cup water",
+        "2 (9 inch) refrigerator pie crusts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Pot Pie III",
+    "url": "http://allrecipes.com/recipe/22851/beef-pot-pie-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/beef-pot-roast.json
new file mode 100644
index 000000000..848da509c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pot-roast.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Heat a heavy Dutch oven on top of the stove over medium high heat.  Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side.  Remove meat from pan.  Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper.  Return meat to pan, place remaining bay leaf on top of meat, and cover.",
+        "Cook in the oven for 30 minutes at 325 degrees F (165 degrees C).  Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours.  Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "4 pounds boneless chuck roast",
+        "1 onion, chopped",
+        "2 cloves garlic, minced",
+        "2 bay leaves",
+        "1 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Pot Roast",
+    "url": "http://allrecipes.com/recipe/14621/beef-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-pot-stickers-232027.json b/serverless-fleets/data/input/inferencing/recipes/beef-pot-stickers-232027.json
new file mode 100644
index 000000000..690198efe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-pot-stickers-232027.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.",
+        "Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.",
+        "Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.",
+        "Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.",
+        "Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.",
+        "Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm."
+    ],
+    "ingredients": [
+        "1 3/4 to 2 cups all-purpose flour",
+        "3/4 cup boiling-hot water",
+        "1/4 lb ground beef chuck (1/2 cup)",
+        "1 1/2 tablespoons soy sauce",
+        "1 tablespoon Asian sesame oil",
+        "1 tablespoon peanut oil",
+        "1 tablespoon minced peeled fresh ginger",
+        "1 teaspoon Chinese sweet bean paste",
+        "2 cups finely chopped yellow or green garlic chives (6 oz)",
+        "1 tablespoon peanut oil",
+        "1/3 cup warm water",
+        "Special equipment: a 6-inch (3/4-inch-diameter) rolling pin or dowel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Fry",
+        "Cocktail Party",
+        "Meat",
+        "Ground Beef",
+        "Pan-Fry",
+        "Gourmet"
+    ],
+    "title": "Beef Pot Stickers",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-pot-stickers-232027"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-potato-house-pie-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beef-potato-house-pie-casserole.json
new file mode 100644
index 000000000..4bee3e3c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-potato-house-pie-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.",
+        "In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.",
+        "In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.",
+        "Bake in preheated oven for 20 minutes."
+    ],
+    "ingredients": [
+        "6 large potatoes, peeled and chopped",
+        "1/2 cup milk",
+        "2 tablespoons butter",
+        "2 pounds ground beef",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "salt and pepper to taste",
+        "1 (8 ounce) package processed American cheese, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Potato House Pie Casserole",
+    "url": "http://allrecipes.com/recipe/31870/beef-potato-house-pie-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-potpies-with-yorkshire-pudding-crusts-10295.json b/serverless-fleets/data/input/inferencing/recipes/beef-potpies-with-yorkshire-pudding-crusts-10295.json
new file mode 100644
index 000000000..36db0ab93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-potpies-with-yorkshire-pudding-crusts-10295.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a large bowl combine the roast beef, the peas, and the potatoes. In a skillet cook the onion in the 1 tablespoon unmelted butter over moderately low heat, stirring occasionally, until it is softened, add the garlic, and cook the mixture for 3 minutes. Stir in the Worcestershire sauce, the horseradish, and the cream and cook the mixture, stirring until it is thickened. Add the sauce to the roast beef mixture, season the mixture with salt and pepper, and combine it well. Divide the mixture among the six 1 1/2 cup gratin dishes.",
+        "Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450\u00b0F., oven for 2 minutes. Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door). Reduce the heat to 400\u00b0F. and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned.",
+        "In a blender blend the eggs, the salt, the flour, and the milk for 30 seconds and chill the mixture, covered, for 30 minutes. In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture."
+    ],
+    "ingredients": [
+        "5 cups 1/2-inch pieces cooked rare roast beef (about 2 pounds)",
+        "a 10-ounce package frozen peas, thawed",
+        "1 pound boiling potatoes (about 4), cooked and cut into 1/2-inch pieces",
+        "1 onion, sliced thin",
+        "1 tablespoon unsalted butter, plus 2 tablespoons unsalted butter, melted (or 2 tablespoons roast beef drippings, heated)",
+        "1 garlic clove, minced",
+        "1 tablespoon Worcestershire sauce",
+        "1 1/2 teaspoons bottled horseradish",
+        "1/4 cup heavy cream",
+        "2 large eggs",
+        "1/2 teaspoon salt",
+        "1 cup all-purpose flour",
+        "1 cup milk",
+        "1 large egg white at room temperature"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Beef",
+        "Potato",
+        "Bake",
+        "Casserole/Gratin",
+        "Horseradish",
+        "Pea",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Beef Potpies with Yorkshire Pudding Crusts",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-potpies-with-yorkshire-pudding-crusts-10295"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-ravioli-with-fresh-tomato-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beef-ravioli-with-fresh-tomato-sauce.json
new file mode 100644
index 000000000..64d77675b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-ravioli-with-fresh-tomato-sauce.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "To make the filling, in a fry pan over medium heat, melt the butter. Add the onion, carrot and celery and saut\u00e9 until golden, 10 to 15 minutes. Add the beef, salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer red and its juices have evaporated, about 10 minutes. Add the wine, bring to a simmer and cook until the wine evaporates, about 2 minutes. Remove from the heat and let cool slightly.",
+        "Scrape the beef mixture into a food processor and pulse until chopped. Add the eggs, the 1/2 cup cheese and the bread crumbs and pulse just until blended. Scrape the mixture into a bowl, cover and chill for at least 1 hour or up to overnight.",
+        "Lightly flour a rimmed baking sheet.",
+        "Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch thick. Cut each pasta sheet into strips 4 inches wide. Layer the strips on the prepared baking sheet, spacing them so they don\u2019t touch and separating each layer with a lightly floured kitchen towel. Fill and cut the ravioli as directed in Making Ravioli (see related tip).",
+        "You can cook the ravioli immediately, or cover with a kitchen towel and refrigerate until ready to cook. They will keep for up to 3 hours; turn them several times during that time so that they do not stick.",
+        "To make the sauce, in a fry pan over medium-low heat, warm the olive oil. Add the garlic and cook, stirring frequently, until golden, about 1 minute. Add the tomatoes, raise the heat to medium and bring to a simmer, stirring occasionally. Reduce the heat to low, season with salt and pepper, add the basil leaves and simmer until the tomatoes thicken into a light sauce, about 7 minutes. Keep warm.",
+        "Meanwhile, bring a large pot three-fourths full of water to a rolling boil. Add the 2 Tbs. salt, then add the ravioli and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, until the ravioli rise to the surface and are al dente, 3 to 4 minutes.",
+        "Using a large slotted spoon, divide the ravioli among warmed plates. Spoon the sauce over them, dividing it evenly, and serve immediately. Pass grated cheese at the table. Serves 6.",
+        "Adapted from Williams-Sonoma",
+        "Essentials of Italian",
+        "by Michele Scicolone (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "2 Tbs. unsalted butter",
+        "1 small yellow onion, chopped",
+        "1/2 cup finely chopped carrot",
+        "1/2 cup finely chopped celery",
+        "3/4 lb. ground beef sirloin",
+        "3/4 tsp. sea salt",
+        "1/4 tsp. freshly ground pepper",
+        "1/2 cup dry red wine",
+        "2 eggs, beaten",
+        "1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving",
+        "1/4 cup fine dried bread crumbs",
+        "1 lb. fresh egg pasta dough",
+        "2 Tbs. salt",
+        "1/4 cup olive oil",
+        "4 garlic cloves, minced",
+        "1 1/2 lb. plum tomatoes, peeled, seeded and chopped",
+        "Sea salt and freshly ground pepper, to taste",
+        "Handful of fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Ravioli with Fresh Tomato Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/beef-ravioli-with-fresh-tomato-sauce.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-reduction-241652.json b/serverless-fleets/data/input/inferencing/recipes/beef-reduction-241652.json
new file mode 100644
index 000000000..e51a298c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-reduction-241652.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Brush heavy large roasting pan with olive oil. Place shank pieces in prepared pan; scatter carrots and onion around shanks. Roast until meat is brown, about 25 minutes. Transfer beef and vegetables to heavy large saucepan. Place roasting pan over medium heat. Add brandy and stir 1 minute, scraping up browned bits, then add to beef and vegetables. Add 4 cups water, beef broth, and thyme sprigs. Bring to boil, reduce heat to medium, and simmer until liquid is reduced to 2 cups, about 2 1/2 hours.",
+        "Strain broth. Chill uncovered until cool, then cover and keep chilled. Remove fat from surface. DO AHEAD:Can be made 4 days ahead. Keep chilled."
+    ],
+    "ingredients": [
+        "Olive oil",
+        "1 1/4 to 1 1/2 pounds beef shank pieces",
+        "2 large carrots, peeled, coarsely chopped",
+        "1 large onion, coarsely chopped",
+        "1/2 cup brandy",
+        "4 cups water",
+        "4 cups low-salt beef broth",
+        "3 large fresh thyme sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Vegetable",
+        "Low Fat",
+        "Low Cal",
+        "Brandy",
+        "Carrot",
+        "Chill",
+        "Low Cholesterol",
+        "Thyme",
+        "Simmer"
+    ],
+    "title": "Beef Reduction",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-reduction-241652"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-rendang-curry.json b/serverless-fleets/data/input/inferencing/recipes/beef-rendang-curry.json
new file mode 100644
index 000000000..c41b10b3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-rendang-curry.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender; blend into a thick paste.",
+        "Season beef with salt and pepper.",
+        "Heat coconut oil in a large skillet over medium heat. Cook beef in batches until browned, about 1 minute per side. Transfer to a bowl.",
+        "Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours."
+    ],
+    "ingredients": [
+        "Curry Paste:",
+        "3 shallots, coarsely chopped",
+        "2 red chile peppers, seeded and chopped",
+        "2 tablespoons crunchy peanut butter",
+        "1 tablespoon ground turmeric",
+        "3 cloves garlic, minced",
+        "1 (1 inch) piece fresh ginger, peeled and chopped",
+        "Beef Rendang:",
+        "1 3/4 pounds cubed beef stew meat",
+        "salt and ground black pepper to taste",
+        "2 tablespoons coconut oil",
+        "3/4 cup water",
+        "1/2 (14 ounce) can unsweetened coconut cream",
+        "1 cube beef bouillon",
+        "1/2 lime, zested"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Rendang Curry",
+    "url": "http://allrecipes.com/recipe/246573/beef-rendang-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-rendang.json b/serverless-fleets/data/input/inferencing/recipes/beef-rendang.json
new file mode 100644
index 000000000..eeed1b840
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-rendang.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Blend olive oil, shallots, chile pepper, garlic, shrimp paste, lemon grass, ginger root, and turmeric together in the bowl of a food processor until smooth paste forms, 30 seconds to 1 minute.",
+        "Heat paste in a large saucepan over medium heat until very fragrant, about 3 minutes. Add coconut milk, palm sugar, kaffir lime leaves, cinnamon, cloves, sea salt, and white pepper. Bring mixture to a boil and cook until thickened slightly, about 10 minutes. Stir in beef; reduce heat to gentle simmer. Cook mixture until beef is tender and sauce is thick, stirring occasionally, about 20 minutes. Remove kaffir lime leaves to serve."
+    ],
+    "ingredients": [
+        "1/4 cup mild olive oil",
+        "4 shallots",
+        "1 mild red chile pepper, seeds removed, or to taste",
+        "3 large cloves garlic, minced",
+        "2 teaspoons shrimp paste",
+        "1 2-inch piece fresh lemongrass",
+        "1 2-inch piece fresh ginger root",
+        "1 teaspoon ground turmeric",
+        "3/4 cup coconut milk, or as needed",
+        "1/3 cup palm sugar",
+        "4 kaffir lime leaves",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "2 teaspoons sea salt, or to taste",
+        "2 teaspoons ground white pepper",
+        "2 1/4 pounds beef sirloin, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Rendang",
+    "url": "http://allrecipes.com/recipe/246076/beef-rendang/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-ribs-with-barbecue-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beef-ribs-with-barbecue-sauce.json
new file mode 100644
index 000000000..d33322834
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-ribs-with-barbecue-sauce.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "If you purchased the ribs in racks, use a chef\u2019s knife to cut between the bones and separate the rack into individual ribs. Do not trim the fat from the ribs; it keeps the ribs moist and flavorful during cooking.",
+        "In a small bowl, stir together the paprika, chili powder, dry mustard, garlic powder, cumin, sage, salt and black pepper. Rub the ribs thoroughly with the mixture until they are evenly coated. Let the ribs stand at room temperature for 30 to 60 minutes before grilling.",
+        "In a heavy saucepan over medium-low heat, stir together the tomato sauce, ketchup, horseradish mustard, brown sugar, vinegar, garlic, Worcestershire sauce and cayenne. Cook, stirring often, until the sauce has reduced slightly, about 30 minutes. Stir in the salt. Taste and adjust the seasonings with more salt or cayenne. Remove the sauce from the heat.",
+        "Prepare a charcoal or gas grill with 1 or 2 areas of medium-high heat and 1 area with no heat. (If using charcoal, place a drip pan in the unheated area.) Place a platter near the grill to warm from the heat of the grill. Lightly oil the grill rack.",
+        "Place the ribs over the hottest part of the grill and cook, using tongs to turn the ribs often, until well browned on all sides, 3 to 5 minutes total. Move the ribs to the unheated portion of the grill and brush them generously with the barbecue sauce. Cover the grill and cook the ribs, turning and basting with sauce about every 5 minutes, until they are crisp and tender, 12 to 15 minutes. To test for doneness, cut into a rib with a paring knife; it should slip through easily and the interior should have no trace of pink. If the ribs are not done, cover the grill and let them cook, undisturbed, for 5 to 7 minutes more and test again.",
+        "Return the barbecue sauce to the stovetop over medium heat and simmer for at least 5 minutes. Pile the ribs on the warmed platter and serve immediately, passing the barbecue sauce at the table. Serves 4 to 6.",
+        "Adapted from Williams-Sonoma Mastering Series,",
+        "Beef & Veal",
+        ", by Denis Kelly (Free Press, 2005)."
+    ],
+    "ingredients": [
+        "6 lb. beef ribs, in racks or separated into ribs by the butcher",
+        "4 Tbs. hot or sweet paprika, or a mixture",
+        "2 Tbs. chili powder",
+        "1 Tbs. dry mustard",
+        "1 Tbs. garlic powder",
+        "1 Tbs. ground cumin",
+        "1 Tbs. dried sage",
+        "1 Tbs. salt",
+        "1 Tbs. freshly ground black pepper",
+        "1 cup tomato sauce, homemade or purchased",
+        "1 cup tomato ketchup",
+        "1/2 cup horseradish mustard or other spicy mustard",
+        "1/4 cup firmly packed light brown sugar",
+        "1/4 cup cider vinegar",
+        "4 garlic cloves, finely chopped",
+        "1 Tbs. Worcestershire sauce",
+        "1/2 tsp. cayenne pepper",
+        "1 tsp. salt"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Ribs with Barbecue Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/beef-ribs-with-barbecue-sauce.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-ribs-with-orange-and-smoked-paprika-sauce-242466.json b/serverless-fleets/data/input/inferencing/recipes/beef-ribs-with-orange-and-smoked-paprika-sauce-242466.json
new file mode 100644
index 000000000..a3ca10976
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-ribs-with-orange-and-smoked-paprika-sauce-242466.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Prepare barbecue (medium-low heat). Blend first 4 ingredients, 1 tablespoon paprika, and 1 1/4 teaspoons cumin in medium bowl. Season sauce with salt and pepper. Transfer half of sauce to small pitcher and reserve.",
+        "Sprinkle ribs on all sides with paprika, cumin, salt, and pepper. Grill 20 minutes, turning occasionally. Brush ribs with some of sauce from bowl. Grill until slightly charred and cooked to medium-rare, brushing with remaining sauce in bowl, about 15 minutes. Transfer ribs to platter. Drizzle with some of reserved sauce in pitcher and sprinkle with salt and pepper; pass remaining sauce."
+    ],
+    "ingredients": [
+        "2/3 cup sweet orange marmalade",
+        "1/4 cup Sherry wine vinegar",
+        "2 tablespoons frozen orange juice concentrate, thawed",
+        "2 tablespoons extra-virgin olive oil",
+        "1 tablespoon smoked paprika* plus more for sprinkling",
+        "1 1/4 teaspoons ground cumin plus more for sprinkling",
+        "6 meaty beef ribs",
+        "Sometimes labeled Piment\u00f3n Dulce or Piment\u00f3n de La Vera Dulce, available at some supermarkets, at specialty foods stores, and from tienda.com."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Dinner",
+        "Orange",
+        "Beef Rib",
+        "Summer",
+        "Tailgating",
+        "Grill",
+        "Grill/Barbecue",
+        "Party",
+        "Jam or Jelly"
+    ],
+    "title": "Beef Ribs with Orange and Smoked Paprika Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-ribs-with-orange-and-smoked-paprika-sauce-242466"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-roast-and-onion-gravy.json b/serverless-fleets/data/input/inferencing/recipes/beef-roast-and-onion-gravy.json
new file mode 100644
index 000000000..61ad80501
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-roast-and-onion-gravy.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the oven to 325 degrees F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper.",
+        "Roast for 1 1/2 hours for medium-rare or until desired doneness.  Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.",
+        "Add the oil to the roasting pan and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.",
+        "Stir the stock and flour in a large bowl until smooth. Add the stock mixture to the pan. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef."
+    ],
+    "ingredients": [
+        "1 (3 pound) boneless beef eye of round roast",
+        "1/2 teaspoon ground black pepper",
+        "2 tablespoons vegetable oil",
+        "1 small onion, finely chopped",
+        "3 cloves garlic, minced",
+        "1 tablespoon finely chopped fresh parsley",
+        "1 (26 ounce) carton Swanson\u00ae Beef Stock or Swanson\u00ae Unsalted Beef Stock",
+        "1/4 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Roast and Onion Gravy",
+    "url": "http://allrecipes.com/recipe/244560/beef-roast-and-onion-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-roast-in-red-wine-carni-arrosto.json b/serverless-fleets/data/input/inferencing/recipes/beef-roast-in-red-wine-carni-arrosto.json
new file mode 100644
index 000000000..f3d01043d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-roast-in-red-wine-carni-arrosto.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.",
+        "In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.",
+        "If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes."
+    ],
+    "ingredients": [
+        "1 small onion, very thinly sliced",
+        "3 1/2 pounds boneless beef chuck roast",
+        "1 teaspoon kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "4 large cloves garlic, very thinly sliced",
+        "2 cups dry red wine",
+        "2 (14.5 ounce) cans diced tomatoes, undrained",
+        "1 cup beef broth",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon dried rosemary",
+        "1 tablespoon dried oregano",
+        "1 tablespoon dried basil",
+        "2 teaspoons dried thyme",
+        "1 teaspoon kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "3 tablespoons tomato paste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)",
+    "url": "http://allrecipes.com/recipe/217132/beef-roast-in-red-wine-carni-arrosto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-rolls-with-ham-and-vegetables-stuffing-862.json b/serverless-fleets/data/input/inferencing/recipes/beef-rolls-with-ham-and-vegetables-stuffing-862.json
new file mode 100644
index 000000000..42c6cf86c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-rolls-with-ham-and-vegetables-stuffing-862.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Combine 1 cup onion, bacon and carrot in heavy medium skillet. Cook over medium heat until vegetables begin to brown, stirring occasionally, about 12 minutes. Mix in ham, then breadcrumbs. Cool filling completely.",
+        "Using meat mallet or rolling pin, pound each beef slice between sheets of waxed paper to 6x4-inch rectangle. Spread 1 1/2 teaspoons mustard over each beef slice. Spoon 3 tablespoons ham mixture onto center of each slice. Gently press filling out to cover meat and adhere, leaving 1/2-inch border on all sides. Place 1 pickle wedge parallel to 1 long side on each beef slice. Fold in short sides. Roll meat over pickle jelly roll style, enclosing filling completely. Secure with toothpicks. (Can be made 4 hours ahead. Cover and chill).",
+        "Melt butter in heavy large skillet over medium-high heat. Add 1 cup onion; saut\u00e9 until golden, about 8 minutes. Mix in paprika. Add beef rolls; turn to coat with butter. Add broth; bring to boil. Reduce heat to medium, cover and simmer until beef is tender, turning rolls occasionally, about 40 minutes.",
+        "Using tongs, transfer beef to platter. Tent with foil. Increase heat to medium-high; boil until liquid is reduced to sauce consistency, about 15 minutes.",
+        "Remove toothpicks from beef. Top meat with sauce and serve."
+    ],
+    "ingredients": [
+        "2 cups chopped onion",
+        "2 bacon slices, chopped",
+        "1/4 cup finely chopped carrot",
+        "1/2 cup chopped smoked ham (such as Black Forest)",
+        "1/4 cup dry breadcrumbs",
+        "8 2-ounce slices tip steak beef round",
+        "1/4 cup German-style mustard",
+        "1 large dill pickle, cut lengthwise into 8 wedges",
+        "6 tablespoons (3/4 stick) butter",
+        "2 tablespoons Hungarian sweet paprika",
+        "2 cups canned beef broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mustard",
+        "Vegetable",
+        "Saut\u00e9",
+        "Ham",
+        "Chill"
+    ],
+    "title": "Beef Rolls with Ham and Vegetables Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-rolls-with-ham-and-vegetables-stuffing-862"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-rolls-with-parmesan-pine-nuts-olives-and-capers-107804.json b/serverless-fleets/data/input/inferencing/recipes/beef-rolls-with-parmesan-pine-nuts-olives-and-capers-107804.json
new file mode 100644
index 000000000..af22ca36a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-rolls-with-parmesan-pine-nuts-olives-and-capers-107804.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.",
+        "While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl. Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.",
+        "Pulse tomato sauce in cleaned processor until coarsely pur\u00e9ed, then return to saucepan and keep warm.",
+        "Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise. Sprinkle 1 piece of beef evenly with one fourth of filling. Starting with a long side, roll up beef, then tie in 3 places with kitchen string. Season beef roll well with salt and pepper. Make 3 more rolls with remaining beef and filling. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare. Let beef stand 5 minutes. Cut off kitchen string and halve each roll diagonally.",
+        "Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley."
+    ],
+    "ingredients": [
+        "1 1/2 lb fresh plum tomatoes, coarsely chopped",
+        "2 large garlic cloves, smashed and peeled",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "4 1/2 tablespoons olive oil",
+        "1/3 cup pitted green olives, chopped",
+        "1 tablespoon drained bottled capers, chopped",
+        "4 tablespoons pine nuts",
+        "1/4 cup fresh bread crumbs from an Italian loaf",
+        "2/3 oz finely grated Parmigiano-Reggiano (1/3 cup)",
+        "4 tablespoons finely chopped fresh flat-leaf parsley",
+        "2 (1/2-lb) pieces boneless beef top round (1/4 inch thick)",
+        "Special equipment: kitchen string"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Olive",
+        "Tomato",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Parmesan",
+        "Pine Nut",
+        "Gourmet"
+    ],
+    "title": "Beef Rolls with Parmesan, Pine Nuts, Olives, and Capers",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-rolls-with-parmesan-pine-nuts-olives-and-capers-107804"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-salad-sandwich-filling.json b/serverless-fleets/data/input/inferencing/recipes/beef-salad-sandwich-filling.json
new file mode 100644
index 000000000..7977b64f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-salad-sandwich-filling.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined."
+    ],
+    "ingredients": [
+        "1 cup chopped cooked beef",
+        "2 stalks celery, chopped",
+        "1 carrot, diced",
+        "1/4 cup chopped onion",
+        "3 tablespoons mayonnaise",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Salad Sandwich Filling",
+    "url": "http://allrecipes.com/recipe/230314/beef-salad-sandwich-filling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-samosas.json b/serverless-fleets/data/input/inferencing/recipes/beef-samosas.json
new file mode 100644
index 000000000..70d775486
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-samosas.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring a medium saucepan of lightly salted water to a boil.  Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.",
+        "In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.",
+        "Heat oil in a large, heavy saucepan over high heat.",
+        "Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.",
+        "In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm."
+    ],
+    "ingredients": [
+        "2 large potatoes, peeled",
+        "1 cup frozen peas, thawed",
+        "2 tablespoons vegetable oil",
+        "1/2 teaspoon cumin seeds",
+        "1 bay leaf, crushed",
+        "2 large onions, finely chopped",
+        "1 pound ground beef",
+        "4 cloves garlic, crushed",
+        "1 tablespoon minced fresh ginger root",
+        "1/2 teaspoon ground black pepper",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground coriander",
+        "1 teaspoon ground turmeric",
+        "1 teaspoon chili powder",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cardamom",
+        "2 tablespoons chopped fresh cilantro",
+        "2 tablespoons chopped green chile peppers",
+        "1 quart oil for deep frying",
+        "1 (16 ounce) package phyllo dough"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Samosas",
+    "url": "http://allrecipes.com/recipe/24871/beef-samosas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-satay-with-ginger-dipping-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beef-satay-with-ginger-dipping-sauce.json
new file mode 100644
index 000000000..c95ceeaa7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-satay-with-ginger-dipping-sauce.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Soak 24 bamboo skewers in water for 30 minutes.",
+        "In a bowl, whisk together 1/2 cup of the soy sauce, the mirin, 2 Tbs. of the sesame oil, the lime juice and honey. Stir in the ginger, 2 of the garlic cloves and the chili. Transfer the ginger dipping sauce to a small serving bowl.",
+        "In a blender or food processor, combine the remaining 1/2 cup soy sauce, the remaining 3 Tbs. sesame oil, the lemongrass, lemon zest, lemon juice, the remaining 3 garlic cloves, the green onions and brown sugar and process until smooth. Pour the marinade into a large measuring cup.",
+        "Using a sharp knife, score the meat on both sides in a crosshatch pattern, cutting no more than 1/4 inch deep. Slice the meat across the grain on the bias into strips 1/2 inch thick. One at a time, thread the strips lengthwise onto the skewers. Dip the skewers in the marinade, then place them in a shallow dish. Cover and refrigerate for at least 1 hour or up to overnight.",
+        "Prepare a medium-hot fire in a grill. Brush and oil the grill grate.",
+        "Transfer the skewers to a plate and season generously with salt and pepper. Grill the skewers directly over the heat, turning once, until nicely charred and cooked to your liking, 2 to 3 minutes per side.",
+        "Arrange the skewers on a platter, garnish with toasted sesame seeds and serve immediately with the ginger dipping sauce. Serves 4 to 6.",
+        "Adapted from Williams-Sonoma",
+        "On the Grill,",
+        "by Willie Cooper (Oxmoor House, 2009)."
+    ],
+    "ingredients": [
+        "1 cup soy sauce",
+        "1/4 cup mirin",
+        "5 Tbs. Asian sesame oil",
+        "Juice of 1 lime",
+        "1 to 2 Tbs. honey",
+        "2 Tbs. peeled and minced fresh ginger",
+        "5 garlic cloves, minced",
+        "1 Thai chili, finely sliced (optional)",
+        "2 lemongrass stalks, white portion only, finely diced",
+        "Zest and juice of 1 lemon",
+        "2 green onions, white portion only, finely diced",
+        "2 Tbs. light brown sugar, firmly packed",
+        "1 flank steak, 1 1/2 to 1 3/4 lb., trimmed of excess fat",
+        "Salt and freshly ground pepper, to taste",
+        "Toasted sesame seeds for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Satay with Ginger Dipping Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/beef-satay-with-ginger-dipping-sauce.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-sates-with-peanut-sauce-234637.json b/serverless-fleets/data/input/inferencing/recipes/beef-sates-with-peanut-sauce-234637.json
new file mode 100644
index 000000000..961c15bd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-sates-with-peanut-sauce-234637.json
@@ -0,0 +1,66 @@
+{
+    "directions": [
+        "Arrange beef in 1 layer on a plate and put in freezer 15 minutes to quick-chill (to facilitate cutting). Cut beef across grain into 1/8-inch-thick slices, to make 1-inch-wide strips.",
+        "While beef chills, very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Finely grind lemongrass and shallots in mini food processor, scraping down side occasionally, until a fluffy paste forms.",
+        "Stir together lemongrass paste, sugar, coriander, turmeric, salt, and cayenne in a bowl until combined well, then add beef strips and toss until coated well. Marinate, covered and chilled, 24 hours.",
+        "Soak chiles in boiling-hot water to cover in a bowl until softened, 30 to 45 minutes. Drain in a sieve, discarding soaking liquid and stems, then mince with a knife (including seeds).",
+        "While chiles soak, gently mash tamarind with hot water (1/3 cup) in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Finely grind fennel seeds in grinder.",
+        "Finely grind peanuts in a standard food processor, being careful not to grind to a butter, then transfer to a medium bowl. Very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Pulse lemongrass, onion, galangal, ginger, coriander, ground fennel, cayenne, and minced chiles in food processor, scraping down side occasionally, until finely ground.",
+        "Heat oil (3 tablespoons) in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then add onion mixture and reduce heat to moderately low. Cook, stirring occasionally, until onion mixture begins to stick, 5 to 6 minutes. Add coconut milk and bring just to a boil over moderate heat, stirring constantly. Add peanuts, tamarind pur\u00e9e, palm sugar, and salt and simmer gently, stirring constantly, 3 minutes. Pur\u00e9e peanut sauce with water (3/4 cup) in cleaned food processor until the consistency of chunky peanut butter, then cool to room temperature, about 30 minutes. Reserve half for another use. Thread and grill beef: Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas), leaving half of bottom rack free of coals; see Grilling Procedure If using a gas grill, see cooks' note, below.",
+        "Meanwhile, thread 2 or 3 pieces of beef lengthwise onto each skewer (discard marinade), bunching meat slightly to leave half of skewer empty (for holding skewer) and transferring as threaded to a large platter. Drizzle beef with oil (1/4 cup) and turn to coat well.",
+        "To cook using a charcoal grill: Put half of sat\u00e9s on lightly oiled grill rack, arranging them with beef directly over coals and empty part of skewers over side with no coals underneath. Grill, turning over once, 2 minutes total for medium-rare. Grill remaining sat\u00e9s in same manner.",
+        "To cook using a gas grill: If grill has 3 burners, do not turn off middle burner; turn off burner closest to you. Put beef over lit burners with empty part of skewers over side with turned-off burner. Grill, covered, turning over once, 2 minutes total for medium-rare. Grill remaining sat\u00e9s in same manner.",
+        "Serve sat\u00e9s with peanut sauce."
+    ],
+    "ingredients": [
+        "1 lb (1-inch-thick) piece beef rump roast, halved crosswise for easier cutting",
+        "2 fresh lemongrass stalks (about 3/4 inch wide at base), 1 or 2 outer leaves discarded",
+        "1/2 cup finely chopped shallots (from 2 large)",
+        "1 tablespoon sugar",
+        "2 teaspoons ground coriander",
+        "1 teaspoon ground turmeric",
+        "1 teaspoon salt",
+        "1/2 teaspoon cayenne or Indian pure red-chile powder",
+        "1/4 cup vegetable oil",
+        "6 to 8 (2-inch-long) dried red chiles such as prik haeng",
+        "1 rounded tablespoon tamarind froma pliable block",
+        "1/3 cup hot water",
+        "1 teaspoon fennel seeds",
+        "2 cups unsalted shelled roasted peanuts (10 1/2 oz)",
+        "1 fresh lemongrass stalk (about 3/4 inch wide at base), 1 or 2 outer leaves discarded",
+        "1 medium onion, chopped",
+        "2 teaspoons finely chopped peeled galangal (fresh or thawed frozen)",
+        "2 teaspoons finely chopped peeled fresh ginger",
+        "1 tablespoon ground coriander",
+        "1 teaspoon cayenne or Indian pure red-chile powder",
+        "3 tablespoons vegetable oil",
+        "1 1/4 cups well-stirred canned unsweetened coconut milk (10 fl oz; not low-fat)",
+        "2 1/2 to 3 tablespoons packed dark palm sugar or dark brown sugar",
+        "3/4 teaspoon salt",
+        "3/4 cup water",
+        "Special equipment: a mini food processor; an electric coffee/spice grinder; 26 (10-inch) wooden skewers, soaked in warm water 30 minutes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Beef",
+        "Appetizer",
+        "Marinate",
+        "Peanut",
+        "Hot Pepper",
+        "Summer",
+        "Grill/Barbecue",
+        "Shallot",
+        "Lemongrass",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Sates with Peanut Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-sates-with-peanut-sauce-234637"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-sates-with-southeast-asian-sauce-12418.json b/serverless-fleets/data/input/inferencing/recipes/beef-sates-with-southeast-asian-sauce-12418.json
new file mode 100644
index 000000000..8cf47a288
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-sates-with-southeast-asian-sauce-12418.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "In a blender or small food processor blend lime juice, water, soy sauce, garlic, gingerroot, sugar, and red pepper flakes until smooth and with motor running add 2 tablespoons oil in a stream, blending until sauce is emulsified.",
+        "In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.",
+        "Prepare grill.",
+        "In a bowl stir together coriander, mint, scallion, and remaining sauce.",
+        "Thread 2 filet cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side for medium-rare.",
+        "Serve beef sat\u00e9s with dipping sauce at room temperature."
+    ],
+    "ingredients": [
+        "1/4 cup fresh lime juice",
+        "2 tablespoons water",
+        "4 teaspoons soy sauce",
+        "2 garlic cloves",
+        "3 slices peeled fresh gingerroot, each the side of a quarter",
+        "1 teaspoon sugar",
+        "1/4 teaspoon dried hot red pepper flakes",
+        "3 tablespoons vegetable oil",
+        "an 8-ounce filet mignon, cut into twenty-four 1-inch cubes",
+        "1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped\u00a0fine",
+        "1 tablespoon minced fresh mint leaves",
+        "1 scallion, minced",
+        "twelve 8-inch bamboo skewers, soaked in water 30 minutes."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Ginger",
+        "Marinate",
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Lime",
+        "Beef Tenderloin",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Cilantro",
+        "Soy Sauce",
+        "Gourmet"
+    ],
+    "title": "Beef Sates with Southeast Asian Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-sates-with-southeast-asian-sauce-12418"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-shank-and-sausage-ragu-with-whole-grain-spaghetti-352589.json b/serverless-fleets/data/input/inferencing/recipes/beef-shank-and-sausage-ragu-with-whole-grain-spaghetti-352589.json
new file mode 100644
index 000000000..e5815a511
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-shank-and-sausage-ragu-with-whole-grain-spaghetti-352589.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. Set aside.",
+        "Heat 2 tablespoons oil in large oven-proof pot over medium heat. Add sausage. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.",
+        "Add 1 tablespoon oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and saut\u00e9 until brown, about 6 minutes per side. Transfer shanks to bowl with sausage. Add onions to pot and saut\u00e9 until brown and tender, scraping up browned bits, about 10 minutes. Return shanks, sausage, and any accumulated juices to pot. Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. Bring to simmer.",
+        "Cover pot and place in oven. Braise until shanks are very tender, about 2 1/2 hours. Transfer shanks to work surface. Cut meat off bones and dice. Discard bones. Tilt pot. Spoon off fat from surface of pan juices. Return diced shank meat to pot. Simmer until liquid is reduced enough to coat spoon, about 10 minutes. Season rag\u00f9 to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally, before continuing.",
+        "Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; transfer to large bowl. Add oil and toss to coat. Add cheese and parsley; toss to coat. Season pasta with salt and pepper.",
+        "Divide pasta among 12 shallow bowls. Ladle rag\u00f9 over and serve."
+    ],
+    "ingredients": [
+        "2 teaspoons fennel seeds",
+        "3 tablespoons olive oil, divided",
+        "2 pounds hot Italian sausages, casings removed",
+        "3 1/2 to 3 3/4 pounds 1 1/2-inch-thick beef shanks with bone (about 3 pieces)",
+        "5 cups chopped onions (about 3 large)",
+        "2 28-ounce cans diced tomatoes in juice",
+        "1 750-ml bottle dry red wine",
+        "8 large garlic cloves, chopped",
+        "4 fresh bay leaves",
+        "2 teaspoons dried oregano",
+        "1 teaspoon dried crushed red pepper",
+        "1 1/2 pounds multi-grain or whole grain spaghetti",
+        "3 tablespoons extra-virgin olive oil",
+        "2/3 cup (packed) freshly grated Parmesan cheese (about 2 ounces)",
+        "1/2 cup finely chopped fresh Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Tomato",
+        "Saut\u00e9",
+        "High Fiber",
+        "Dinner",
+        "Beef Shank",
+        "Sausage",
+        "Family Reunion",
+        "Potluck",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Shank and Sausage Rag\u00f9 with Whole Grain Spaghetti",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-shank-and-sausage-ragu-with-whole-grain-spaghetti-352589"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-shanks-braised-in-soy-sauce-with-cinnamon-and-star-anise-11387.json b/serverless-fleets/data/input/inferencing/recipes/beef-shanks-braised-in-soy-sauce-with-cinnamon-and-star-anise-11387.json
new file mode 100644
index 000000000..5cc47f581
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-shanks-braised-in-soy-sauce-with-cinnamon-and-star-anise-11387.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a 9-quart kettle combine water, soy sauce, Scotch, sugar, gingerroot, scallions, cinnamon, zest, and star anise and simmer mixture 10 minutes. Add beef shanks and cook, partially covered with lid 1/2 inch ajar, at a bare simmer 2 hours, or until meat is very tender.",
+        "About 15 minutes before meat is done, in a large bowl soak noodles in warm water to cover 5 minutes and bring a large saucepan of salted water to a boil. Drain noodles in a colander and boil them 5 minutes. In colander drain noodles and rinse under cold water. Drain noodles well and transfer to large bowl.",
+        "Transfer meat with a slotted spoon to cutting board. With slotted spoon remove gingerroot, scallions, cinnamon sticks, zest, and star anise from broth and discard. Add carrots and turnips to broth and simmer until just tender, about 5 minutes. Transfer vegetables with slotted spoon to noodles. Boil broth until reduced to about 7 cups. While broth is reducing, discard bones and gristle and cut meat across grain into thin slices.",
+        "Divide noodles, vegetables, and meat among 8 bowls and ladle broth over them. Sprinkle mixture with coriander."
+    ],
+    "ingredients": [
+        "8 cups water",
+        "1 cup soy sauce",
+        "1/3 cup Scotch",
+        "1/3 cup sugar",
+        "6 slices fresh gingerroot, each about the size of a quarter, flattened with flat side of a heavy knife",
+        "4 scallions, flattened with flat side of a heavy knife",
+        "two 3-inch cinnamon sticks",
+        "two 4-inch strips fresh orange zest, removed with a vegetable peeler",
+        "2 tablespoons star anise*, crushed lightly with flat side of a heavy knife",
+        "4 meaty cross-cut sections beef shanks (about 4 1/4 pounds total)",
+        "a 7- to 8-ounce package dried rice-stick noodles",
+        "(rice vermicelli)*",
+        "3/4 pound carrots, cut diagonally into 1/4-inch slices",
+        "3/4 pound turnips, peeled, halved, and cut into 1/4-inch slices",
+        "Garnish: fresh coriander leaves",
+        "*available at Asian markets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Scotch",
+        "Beef",
+        "Pasta",
+        "Braise",
+        "Carrot",
+        "Turnip",
+        "Winter",
+        "Anise",
+        "Cinnamon",
+        "Gourmet"
+    ],
+    "title": "Beef Shanks Braised in Soy Sauce with Cinnamon and Star Anise",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-shanks-braised-in-soy-sauce-with-cinnamon-and-star-anise-11387"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-shiitake-and-snow-pea-stir-fry-361209.json b/serverless-fleets/data/input/inferencing/recipes/beef-shiitake-and-snow-pea-stir-fry-361209.json
new file mode 100644
index 000000000..a87f78b3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-shiitake-and-snow-pea-stir-fry-361209.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; saut\u00e9 until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro."
+    ],
+    "ingredients": [
+        "1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices",
+        "1 tablespoon Asian sesame oil",
+        "1 tablespoon minced peeled fresh ginger",
+        "12 ounces fresh shiitake mushrooms, stemmed, thickly sliced",
+        "8 ounces snow peas",
+        "1 bunch green onions, sliced, divided",
+        "1 cup fresh cilantro leaves, divided",
+        "5 tablespoons hoisin sauce",
+        "2 teaspoons chili-garlic sauce",
+        "1/4 teaspoon Chinese five-spice powder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Stir-Fry",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Healthy",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added"
+    ],
+    "title": "Beef, Shiitake, and Snow Pea Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-shiitake-and-snow-pea-stir-fry-361209"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-shish-kebabs-for-freezer-cooking.json b/serverless-fleets/data/input/inferencing/recipes/beef-shish-kebabs-for-freezer-cooking.json
new file mode 100644
index 000000000..73186832e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-shish-kebabs-for-freezer-cooking.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat. Divide the mixture into freezer bags. Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.",
+        "To cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets.",
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade.",
+        "Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare."
+    ],
+    "ingredients": [
+        "1 zucchini, cut into chunks",
+        "1 red bell pepper, cut into 1 inch pieces",
+        "1 (15 ounce) can pineapple chunks, drained",
+        "2 tablespoons olive oil",
+        "1/2 cup ketchup",
+        "1 teaspoon salt",
+        "2 tablespoons steak sauce (such as A1\u00ae)",
+        "2 tablespoons white sugar",
+        "2 tablespoons apple cider vinegar",
+        "2 tablespoons Worcestershire sauce",
+        "1/4 cup water",
+        "1 1/2 pounds beef sirloin, cut into 1 inch cubes",
+        "12 bamboo skewers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Shish Kebabs for Freezer Cooking",
+    "url": "http://allrecipes.com/recipe/218480/beef-shish-kebabs-for-freezer-cooking/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-short-rib-french-onion-soup.json b/serverless-fleets/data/input/inferencing/recipes/beef-short-rib-french-onion-soup.json
new file mode 100644
index 000000000..f40a34e2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-short-rib-french-onion-soup.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.",
+        "Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.",
+        "Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.",
+        "Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.",
+        "Preheat the oven's broiler.",
+        "Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.",
+        "Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2 tablespoons salt",
+        "1 tablespoon ground black pepper",
+        "1 tablespoon paprika",
+        "1 tablespoon garlic powder",
+        "1 tablespoon onion powder",
+        "8 meaty beef short ribs",
+        "3 tablespoons olive oil",
+        "1/2 cup butter",
+        "8 sweet onions (such as Vidalia\u00ae), sliced and separated into rings",
+        "2 quarts beef broth",
+        "1/2 cup sherry",
+        "12 sprigs fresh thyme",
+        "1 (1 pound) loaf French bread, thinly sliced",
+        "2 cups shredded Gruyere cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Short Rib French Onion Soup",
+    "url": "http://allrecipes.com/recipe/228856/beef-short-rib-french-onion-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-recipe.json
new file mode 100644
index 000000000..64adbeb57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.",
+        "Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.",
+        "Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.",
+        "Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce."
+    ],
+    "ingredients": [
+        "Fresh thyme sprigs",
+        "1 tablespoon brown sugar",
+        "6 cups beef stock",
+        "6 beef short ribs, trimmed of fat",
+        "Kosher salt",
+        "Freshly ground black pepper",
+        "1/4 cup good olive oil",
+        "1 small fennel, fronds, stems, and core removed, large-diced",
+        "1 leek, cleaned and large-diced, white part only",
+        "1 1/2 cups chopped onion (2 onions)",
+        "4 cups large-diced celery (6 large stalks)",
+        "2 carrots, peeled and large-diced",
+        "3 garlic cloves, minced",
+        "2 tablespoons tomato paste",
+        "1 (750-ml) bottle Cotes du Rhone or other dry red wine",
+        "Fresh rosemary sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Ribs Recipes",
+        "Short Ribs",
+        "Beef",
+        "Meat",
+        "Vegetable"
+    ],
+    "title": "Beef Short Ribs",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/beef-short-ribs-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-recipe2.json b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-recipe2.json
new file mode 100644
index 000000000..deeeaa2b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-recipe2.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight.",
+        "Preheat your smoker to 225 degrees F.\u00a0Add a log of hickory.",
+        "Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire.",
+        "Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce.",
+        "Combine the sugars, salt, black pepper and cayenne, and mix thoroughly."
+    ],
+    "ingredients": [
+        "4 plate short ribs, bone in (4 ribs)",
+        "8 ounces Brown Sugar Rub, recipe follows",
+        "BBQ sauce, for serving",
+        "4 ounces brown sugar",
+        "4 ounces superfine sugar",
+        "1 ounce kosher salt",
+        "1 ounce black pepper, butcher grind",
+        "1/2 ounce cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Short Ribs",
+        "Beef",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "Beef Short Ribs",
+    "url": "http://www.foodnetwork.com/recipes/beef-short-ribs-recipe2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-sauerbraten.json b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-sauerbraten.json
new file mode 100644
index 000000000..03b3ba438
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-sauerbraten.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.",
+        "Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.",
+        "Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.",
+        "Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.",
+        "Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve."
+    ],
+    "ingredients": [
+        "3 pounds beef short ribs",
+        "salt and ground black pepper to taste",
+        "1 tablespoon vegetable oil",
+        "1 1/2 cups water",
+        "2/3 cup cider vinegar",
+        "2/3 cup red wine vinegar",
+        "12 juniper berries",
+        "9 whole cloves",
+        "2 bay leaves",
+        "1 tablespoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 cup cold water",
+        "2 tablespoons butter",
+        "1 large onion, chopped",
+        "2 stalks celery, chopped",
+        "1 carrot, chopped",
+        "3 cloves garlic, minced",
+        "1 cup water",
+        "1 cup chicken broth",
+        "2 tablespoons white sugar, or to taste",
+        "1/2 cup crushed gingersnaps",
+        "1 tablespoon balsamic vinegar",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Short Ribs Sauerbraten",
+    "url": "http://allrecipes.com/recipe/229449/beef-short-ribs-sauerbraten/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-tagine-with-honey-glazed-butternut-squash-4563.json b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-tagine-with-honey-glazed-butternut-squash-4563.json
new file mode 100644
index 000000000..c3a5c4e8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-tagine-with-honey-glazed-butternut-squash-4563.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add onions and saut\u00e9 until brown, about 20 minutes. Using slotted spoon, transfer onions to large bowl. Season short ribs with salt and pepper. Add 1 tablespoon oil to same pot. Add 8 short ribs and brown on all sides, about 10 minutes. Transfer ribs to bowl with onions. Add remaining 1 tablespoon oil to pot. Add remaining 8 ribs and brown on all sides, about 10 minutes. Transfer ribs to same bowl",
+        "Whisk flour into drippings in pot. Whisk in 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, arranging close together on their sides in single layer if possible. Add dates and pears; add onions and any juices.",
+        "Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender, about;1 hour 45 minutes.",
+        "Using tongs, transfer ribs to large bowl. Strain cooking liquid into medium bowl, pressing on contents of strainer. Freeze liquid until fat rises to top, about 30 minutes. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is thick enough to coat spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return ribs to pot, spooning sauce over to coat. (Short ribs can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.)",
+        "Rewarm ribs over medium-low heat, stirring occasionally. Mound ribs on platter. Top with squash; garnish with parsley."
+    ],
+    "ingredients": [
+        "5 tablespoons olive oil",
+        "1 pound onions, chopped",
+        "16 3- to 4-inch pieces meaty beef chuck short ribs, any tough membrane trimmed",
+        "3 tablespoons all purpose flour",
+        "4 cups low-salt chicken broth",
+        "1 1/2 cups dry red wine",
+        "1 cup prune juice",
+        "1 tablespoon tomato paste",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground ginger",
+        "1/2 ground cinnamon",
+        "2 ounces pitted dates, diced",
+        "2 ounces dried pears, diced",
+        "1 tablespoon honey",
+        "Honey-glazed Butternut Squash"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Bake",
+        "Prune",
+        "Date",
+        "Pear",
+        "Beef Rib",
+        "Butternut Squash",
+        "Winter",
+        "Honey"
+    ],
+    "title": "Beef-Short Ribs Tagine with Honey-Glazed Butternut Squash",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-short-ribs-tagine-with-honey-glazed-butternut-squash-4563"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-with-asian-flavors-108622.json b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-with-asian-flavors-108622.json
new file mode 100644
index 000000000..dda7b4ff7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-with-asian-flavors-108622.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Combine onions and broth in 6- to 8-quart pressure cooker. Place ribs in large bowl. Add hoisin sauce, soy sauce, vinegar, and sesame oil; toss to coat evenly. Transfer ribs and all juices from bowl to cooker. Scatter prunes over. Lock lid in place. Bring to high pressure over high heat. Cook 35 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally, about 20 minutes.",
+        "Slowly release lid, standing back and allowing steam to escape. If ribs are not tender, lock on lid, return cooker to high pressure, and cook 5 minutes longer. Remove from heat. Let pressure come down naturally.",
+        "Using slotted spoon, transfer ribs and prunes to large shallow bowl. Tent with foil to keep warm. Tilt cooker; spoon 1 tablespoon fat into small bowl and reserve. Spoon off remaining fat and discard. Mix flour into reserved 1 tablespoon fat to form smooth paste. Bring sauce in cooker to boil; whisk in flour paste. Boil until sauce thickens, whisking often, about 1 minute. Season to taste with salt and pepper. Pour sauce over ribs; sprinkle with green onions and serve."
+    ],
+    "ingredients": [
+        "2 cups coarsely chopped onions",
+        "1 cup beef broth",
+        "12 2- to 3-inch-long meaty beef short ribs (about 4 pounds)",
+        "3 tablespoons hoisin sauce",
+        "2 tablespoons soy sauce",
+        "1 tablespoon balsamic vinegar",
+        "1 tablespoon oriental sesame oil",
+        "1 cup (packed) pitted large prunes",
+        "2 tablespoons all purpose flour",
+        "Chopped green onions",
+        "Special equipment: pressure cooker"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pressure Cooker",
+        "Onion",
+        "Dinner",
+        "Vinegar",
+        "Dried Fruit",
+        "Prune",
+        "Beef Rib",
+        "Fall",
+        "Sesame",
+        "Soy Sauce",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beef Short Ribs with Asian Flavors",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-short-ribs-with-asian-flavors-108622"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-with-cumin-butter-carrots.json b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-with-cumin-butter-carrots.json
new file mode 100644
index 000000000..e9c3e5a01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-short-ribs-with-cumin-butter-carrots.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "To prepare the beef short ribs, set the Sous Vide Professional to 135\u00b0F (57\u00b0C), with the rear pump flow switch closed and the front flow switch set to fully open.",
+        "Season the beef short ribs with salt and coarsely ground pepper.",
+        "In a hot pan, grill or plancha, warm olive oil or butter. Add the short ribs and sear until evenly browned on all sides. Basting the ribs in foaming butter will produce an appealing color and flavor.",
+        "Place the short ribs in a large vacuum bag and evenly distribute the butter, thyme sprigs, chopped peppercorns and stock.",
+        "Seal the bag to the desired vacuum; for beef, 90% to 95% vacuum is desirable.",
+        "Once the target temperature of 135\u00b0F (57\u00b0C) is reached, place the bag in the circulating water bath. Allow for at least a 50% food-to-water ratio to ensure optimal circulation.",
+        "Cook the short ribs to the desired doneness, 48 to 72 hours (see note above).",
+        "Remove the bag from the circulating water and remove the short ribs from the bag.",
+        "To render the fat and achieve a browned exterior, sear the short ribs in a hot pan, place them in a 450\u00b0F oven or grill them for 10 to 15 minutes, or until browned to your liking.",
+        "Let the short ribs rest for 60 seconds before serving.",
+        "To prepare the cumin-butter carrots, set the Sous Vide Professional to 185\u00b0F (85\u00b0C), with the rear pump flow switch closed and the front flow switch set to fully open.",
+        "Peel the carrots and trim off the green tops.",
+        "In a small saucepan over low heat, combine the butter, cumin and salt. Heat until the butter melts and the ingredients are blended.",
+        "Place the carrots and butter mixture in a medium vacuum bag. Seal the bag to 99.9%, full vacuum.",
+        "Once the target temperature of 185\u00b0F (85\u00b0C) is reached, place the bag in the circulating water bath.",
+        "Cook the carrots until tender, about 45 minutes.",
+        "Remove the bag from the circulating water and remove the carrots from the bag. Serve the carrots with the short ribs. Serves 4.",
+        "Adapted from a recipe by PolyScience."
+    ],
+    "ingredients": [
+        "4 bone-in beef short ribs, each 6 to 8 inches long",
+        "Kosher salt and coarsely ground pepper, to taste",
+        "Olive oil or unsalted butter for searing",
+        "2 Tbs. unsalted butter",
+        "4 fresh thyme sprigs",
+        "1 tsp. roughly chopped peppercorns",
+        "2 cups beef stock or your favorite marinade",
+        "1 bunch baby carrots",
+        "2 Tbs. unsalted butter",
+        "1/2 Tbs. freshly ground cumin",
+        "Kosher salt, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Short Ribs with Cumin-Butter Carrots",
+    "url": "http://www.williams-sonoma.com/recipe/beef-short-ribs-with-cumin-butter-carrots.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-sirloin-tip-roast-with-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/beef-sirloin-tip-roast-with-mushrooms.json
new file mode 100644
index 000000000..48bfd2654
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-sirloin-tip-roast-with-mushrooms.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.",
+        "Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area  10 to 15 minutes before slicing.",
+        "Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 (3 pound) sirloin tip roast",
+        "4 (8 ounce) cans mushroom stems and pieces, drained",
+        "1 cup beef broth",
+        "1 envelope onion soup mix",
+        "3 tablespoons cornstarch",
+        "1/4 cup beef broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Sirloin Tip Roast with Mushrooms",
+    "url": "http://allrecipes.com/recipe/229132/beef-sirloin-tip-roast-with-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-skewers-with-fresh-lime-herb-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beef-skewers-with-fresh-lime-herb-sauce.json
new file mode 100644
index 000000000..1392b5318
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-skewers-with-fresh-lime-herb-sauce.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Soak 8 bamboo skewers in water to cover for 30 minutes.",
+        "Meanwhile, in a small bowl, combine the lime juice, 2 Tbs. of the oil, soy sauce, ginger, shallot, chile, sugar and 2 Tbs water; set aside.",
+        "Cut the steak crosswise into segments 3 inches (7.5 cm) long, and then cut the segments in half lengthwise.",
+        "Place the steak in a bowl. Stir the lime-soy mixture briefly, and then add 2 Tbs. to the steak. Add the remaining 1 Tbs. oil and mix to coat the steak well. Let the steak marinate for 10 to 15 minutes. Mix the cilantro and mint into the remaining lime sauce.",
+        "Prepare a hot fire in a grill. Thread 2 pieces of steak onto each skewer. Sprinkle with salt and pepper. Place the skewers on the grill and cook as desired, about 3 minutes per side for rare. Serve immediately, passing the rice, lime sauce, green onions and lime wedges separately. Serves 2.",
+        "Adapted from Williams-Sonoma",
+        "Weeknight Fresh + Fast",
+        ", by Kristine Kidd (Weldon Owen, 2011)"
+    ],
+    "ingredients": [
+        "1/4 cup (2 fl. oz./60 ml) fresh lime juice, plus lime wedges for garnish",
+        "3 Tbs. vegetable oil",
+        "1 Tbs. low-sodium soy sauce",
+        "1\u20444-inch (6-mm) piece fresh ginger, peeled and minced",
+        "1 small shallot, minced",
+        "1 serrano chile, seeded and minced",
+        "1 tsp. sugar",
+        "8 to 10 oz. (250 to 315 g) skirt steak",
+        "2 Tbs. minced fresh cilantro",
+        "1 Tbs. minced fresh mint",
+        "Coarse kosher salt and freshly ground pepper, to taste",
+        "Cooked rice, preferably brown jasmine or basmati",
+        "2 green onions, green parts only, thinly sliced for serving (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Skewers with Fresh Lime-Herb Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/beef-skewers-with-fresh-lime-herb-sauce.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-skewers-with-onion-ragu.json b/serverless-fleets/data/input/inferencing/recipes/beef-skewers-with-onion-ragu.json
new file mode 100644
index 000000000..9b57ce70e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-skewers-with-onion-ragu.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large saut\u00e9 pan over medium heat, warm the olive oil. Add the yellow and red onions and a large pinch of salt and cook, stirring occasionally, until the onions are caramelized, about 25 minutes. If the pan gets dry or the onions start to get too brown, stir in 2 Tbs. water.",
+        "Once the onions are caramelized, add the garlic and thyme and cook for 1 minute more. Season to taste with salt and pepper and set aside.",
+        "Heat a stove-top grill pan over high heat. Season the steak lightly with salt and pepper. Thread each steak strip onto a skewer.",
+        "Grill the steak in the pan, turning the skewers once, until cooked through, 2 to 3 minutes per side. To serve, arrange the skewers on the onion ragu and garnish with parsley. Serves 4.",
+        "Williams-Sonoma Test Kitchen"
+    ],
+    "ingredients": [
+        "2 Tbs. olive oil",
+        "2 yellow onions, halved and cut into slices 1/4 inch (6 mm) thick",
+        "2 red onions, halved and cut into slices 1/4 inch (6 mm) thick",
+        "Salt and freshly ground pepper, to taste",
+        "1 tsp. minced garlic",
+        "1 tsp. minced fresh thyme",
+        "1 lb. (500 g) flank steak, sliced into strips 1 1/2 inches (4 cm) wide",
+        "Chopped fresh flat-leaf parsley for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Skewers with Onion Ragu",
+    "url": "http://www.williams-sonoma.com/recipe/beef-skewers-with-onion-ragu.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-soft-tacos-with-mango-salsa.json b/serverless-fleets/data/input/inferencing/recipes/beef-soft-tacos-with-mango-salsa.json
new file mode 100644
index 000000000..06ce3922a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-soft-tacos-with-mango-salsa.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Heat olive oil in a saucepan over medium-low heat. Cook onion and green bell pepper in hot oil until softened, about 5 minutes; add garlic and cook another 3 minutes. Stir water, black beans, rice, cumin, salt, and paprika with the onion mixture; add bay leaf. Bring the liquid to a boil, cover saucepan with a tight-fitting lid, reduce heat to low, and cook until the rice is tender and the moisture is absorbed, 50 to 60 minutes. Remove and discard bay leaf.",
+        "While rice cooks, mix mango, red bell pepper, green onion, cilantro, jalapeno pepper, lime juice, and olive oil together in a large bowl; refrigerate at least 30 minutes.",
+        "Heat a large skillet over medium-high heat. Cook and stir beef with chili powder, cumin, garlic powder, onion powder, red pepper flakes, oregano, and paprika in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Stir mango salsa before serving along with the black beans and rice, seasoned ground beef, tortillas, and your preferred taco fillings."
+    ],
+    "ingredients": [
+        "Black Beans and Rice",
+        "2 tablespoons olive oil",
+        "1 onions, finely chopped",
+        "1 green bell pepper, finely chopped",
+        "2 cloves garlic, minced",
+        "4 1/2 cups water",
+        "2 (16 ounce) cans black beans, rinsed and drained",
+        "2 cups brown rice",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon smoked paprika",
+        "1 bay leaf",
+        "ground black pepper to taste",
+        "Mango Salsa",
+        "2 cups chopped fresh mango",
+        "1 cup chopped red bell pepper",
+        "2/3 cup chopped green onion",
+        "1/4 cup chopped cilantro",
+        "1 jalapeno pepper, seeded and minced",
+        "2 tablespoons fresh lime juice",
+        "1 tablespoon olive oil",
+        "Taco Filling:",
+        "1 pound lean ground beef",
+        "1 tablespoon chili powder",
+        "1 1/2 teaspoons ground cumin",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon onion powder",
+        "1/4 teaspoon red pepper flakes",
+        "1/4 teaspoon dried oregano",
+        "1/4 teaspoon paprika",
+        "1 (8 ounce) package flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Soft Tacos with Mango Salsa",
+    "url": "http://allrecipes.com/recipe/241602/beef-soft-tacos-with-mango-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-spice-rub-353610.json b/serverless-fleets/data/input/inferencing/recipes/beef-spice-rub-353610.json
new file mode 100644
index 000000000..a23230089
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-spice-rub-353610.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder."
+    ],
+    "ingredients": [
+        "3 tablespoons cumin seeds",
+        "2 tablespoons black peppercorns",
+        "1 1/2 tablespoons paprika (not hot)",
+        "1 tablespoon kosher salt",
+        "1 (2-inch) piece cinnamon stick",
+        "2 teaspoons whole allspice",
+        "1 teaspoon hot red-pepper flakes",
+        "Equipment: an electric coffee/spice grinder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Cinnamon",
+        "Cumin",
+        "Paprika",
+        "Coffee Grinder",
+        "Gourmet"
+    ],
+    "title": "Beef Spice Rub",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-spice-rub-353610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-steaks-with-peppercorn-sauce-2371.json b/serverless-fleets/data/input/inferencing/recipes/beef-steaks-with-peppercorn-sauce-2371.json
new file mode 100644
index 000000000..3a0523dcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-steaks-with-peppercorn-sauce-2371.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Season steaks with salt and generous amount of cracked pepper. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from heat. Add brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits. Add cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately."
+    ],
+    "ingredients": [
+        "2 6-ounce 1 1/2-inch-thick beef tenderloin steaks",
+        "Coarsely cracked pepper",
+        "1 tablespoon butter",
+        "3 tablespoons brandy",
+        "1/2 cup whipping cream",
+        "2 teaspoons drained green peppercorns in brine, coarsely chopped",
+        "1 teaspoon Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Quick & Easy",
+        "Steak",
+        "Summer",
+        "Pasadena",
+        "California"
+    ],
+    "title": "Beef Steaks with Peppercorn Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-steaks-with-peppercorn-sauce-2371"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-i.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-i.json
new file mode 100644
index 000000000..c40ae468a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-i.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.",
+        "Add water, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.",
+        "Stir in potatoes, carrots (or turnips), browning sauce, and rosemary. Simmer 1-2 hours.",
+        "Add corn, green beans, and rice; simmer for 30 minutes longer."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 pounds cubed beef stew meat",
+        "2 tablespoons all-purpose flour",
+        "6 cups water",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "4 cups cubed potatoes",
+        "2 cups chopped carrots",
+        "1/2 teaspoon browning sauce",
+        "2 teaspoons dried rosemary",
+        "1 cup fresh corn kernels",
+        "1 cup fresh green beans, cut into 1 inch pieces",
+        "1/4 cup instant rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stew I",
+    "url": "http://allrecipes.com/recipe/13027/beef-stew-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-ii.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-ii.json
new file mode 100644
index 000000000..7b601277c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-ii.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Dredge beef cubes in flour until evenly coated.",
+        "Melt butter in a skillet, and cook coated beef cubes until evenly browned.",
+        "Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce.  Pour in water and stir.",
+        "Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!"
+    ],
+    "ingredients": [
+        "2 pounds cubed beef stew meat",
+        "1/2 cup all-purpose flour",
+        "3 tablespoons margarine",
+        "1 onion, chopped",
+        "4 carrots, sliced",
+        "3 stalks celery, sliced",
+        "1 clove garlic, minced",
+        "2 bay leaves",
+        "1 teaspoon salt",
+        "1 teaspoon white sugar",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon paprika",
+        "1/8 teaspoon ground cloves",
+        "1 teaspoon lemon juice",
+        "1 teaspoon Worcestershire sauce",
+        "4 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stew II",
+    "url": "http://allrecipes.com/recipe/13241/beef-stew-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-iii.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-iii.json
new file mode 100644
index 000000000..150d035f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-iii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Using a large stock pot, brown stewing meat in oil.  Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.",
+        "Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top.  Let meat cook until tender, checking frequently on water level.  When water evaporates add more.  Cook for 1 1/2 hours.",
+        "When beef is tender add potatoes, carrots and beefy mushroom soup.  Cook for 30 to 45 minutes, or until tender.",
+        "In a separate bowl mix cornstarch and cold water.  Stir into soup and simmer.  If not to desired thickness add another mixture of cornstarch and cold water.  Heat through, season with salt and pepper, and serve."
+    ],
+    "ingredients": [
+        "1 1/2 pounds cubed beef stew meat",
+        "2 tablespoons vegetable oil",
+        "1 onion, finely diced",
+        "1/4 cup all-purpose flour",
+        "4 cups diced potatoes",
+        "2 cups diced carrots",
+        "1 (10.75 ounce) can  beefy mushroom soup",
+        "2 tablespoons cornstarch",
+        "1/2 cup cold water",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stew III",
+    "url": "http://allrecipes.com/recipe/13332/beef-stew-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-in-the-crock-pot-51262880.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-in-the-crock-pot-51262880.json
new file mode 100644
index 000000000..87a0ec815
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-in-the-crock-pot-51262880.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.",
+        "Heat 2 tbsp of olive oil in a large saut\u00e9 pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.",
+        "Remove the meat from the pan and place in the crock pot.",
+        "Add the red wine and stock to the saut\u00e9 pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.",
+        "Add the reduced liquid to the crock pot along with the remaining ingredients and combine.",
+        "Cook on low for 6-8 hours."
+    ],
+    "ingredients": [
+        "2 pounds chuck meat, cut into 1 1/2-inch cubes",
+        "1/4 cup flour",
+        "2 tablespoons olive oil",
+        "1/2 cup red wine",
+        "1 cup beef stock",
+        "2 bay leaves",
+        "1 tablespoon fresh thyme, minced",
+        "2 potatoes, peeled and cubed into 1 inch pieces",
+        "2 stalks celery, sliced",
+        "2 carrots, peeled and sliced",
+        "1 large onion, chopped into cubes",
+        "2 garlic cloves, minced",
+        "1 1/2 teaspoon kosher salt",
+        "1 15 oz can unsalted diced tomatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Onion",
+        "Low Fat",
+        "Kid-Friendly",
+        "Low Sodium",
+        "Dinner",
+        "Lunch",
+        "Celery",
+        "Carrot",
+        "Healthy",
+        "Weelicious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beef Stew in the Crock Pot",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stew-in-the-crock-pot-51262880"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-iv.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-iv.json
new file mode 100644
index 000000000..ae4813af7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-iv.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening.  Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leave.  Bring to a boil, cover and simmer for 2 hours or until meat is tender.",
+        "Add carrots and potatoes and simmer for 45 minutes or until tender.",
+        "Remove bay leave and meat from stew, add 1 tablespoon flour or cornstarch and mix, in order to thicken stew.  After mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat.",
+        "Once thickened return meat and add corn to stew, heat through and serve."
+    ],
+    "ingredients": [
+        "1 pound cubed beef stew meat",
+        "3 tablespoons all-purpose flour",
+        "3 tablespoons shortening",
+        "1 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "4 cups water",
+        "1 onion, finely diced",
+        "1/4 teaspoon paprika",
+        "1 clove garlic, minced",
+        "1 teaspoon Worcestershire sauce",
+        "1 bay leaf",
+        "3 carrots, quartered",
+        "3 potatoes, peeled and quartered",
+        "1/4 cup all-purpose flour",
+        "1/2 cup frozen corn kernels"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stew IV",
+    "url": "http://allrecipes.com/recipe/13358/beef-stew-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-js.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-js.json
new file mode 100644
index 000000000..e01c81fb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-js.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Season the beef with salt and pepper.",
+        "Slow-cooker method:",
+        "In a large fry pan over medium-high heat, warm the oil. Working in batches, sear the beef until well browned on all sides, 8 to 10 minutes per batch. Transfer the beef to a slow cooker and add the beef stew braising base. Cover and cook on high according to the manufacturer\u2019s instructions for 2 hours. Add the potatoes and carrots, cover and cook until the beef is fork-tender, 2 to 3 hours more.",
+        "Oven method:",
+        "Preheat an oven to 350\u00b0F. In a large Dutch oven over medium-high heat, warm the oil. Working in batches, sear the beef until well browned on all sides, 8 to 10 minutes per batch. Return all the beef to the pot. Add the braising base, potatoes, carrots and 1 1/2 cups water and bring to a simmer. Cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and bake until the beef is fork-tender, about 3 hours. If the sauce is too thick, stir in an additional 1/2 cup water during the last 15 minutes of cooking.",
+        "Serves 6 to 8."
+    ],
+    "ingredients": [
+        "3 lb. boneless beef chuck roast, cut into 1 1/2-inch pieces",
+        "Salt and freshly ground pepper, to taste",
+        "2 Tbs. vegetable oil",
+        "1 jar beef stew braising base",
+        "3/4 lb. small red potatoes, halved",
+        "1/2 lb. carrots, peeled and cut into 1-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Stew",
+    "url": "http://www.williams-sonoma.com/recipe/beef-stew-js.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-recipe.json
new file mode 100644
index 000000000..a33f11ab3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-recipe.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes.",
+        "Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot."
+    ],
+    "ingredients": [
+        "Olive oil",
+        "1 cup onions, diced medium",
+        "2 cups carrots, chopped",
+        "1 cup celery, chopped",
+        "6 cloves garlic, smashed",
+        "2 tablespoons cornstarch",
+        "2 cups beefsteak tomatoes, chopped",
+        "1/2 teaspoon turmeric",
+        "1/2 teaspoon red pepper flakes",
+        "1 1/2 pounds stew beef, cubed",
+        "24 ounces beef stock",
+        "Salt and pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef Stew",
+        "Beef",
+        "Meat",
+        "Stew Recipes",
+        "Tomato",
+        "Vegetable",
+        "Carrot Recipes",
+        "Onion Recipes",
+        "Celery",
+        "Sauteing Recipes"
+    ],
+    "title": "Beef Stew",
+    "url": "http://www.foodnetwork.com/recipes/beef-stew-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-recipe3.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-recipe3.json
new file mode 100644
index 000000000..e2f05cd4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-recipe3.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.",
+        "Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)",
+        "Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.",
+        "Copyright 2003 Television Food Network, G.P. All rights reserved"
+    ],
+    "ingredients": [
+        "Vegetable oil, for searing",
+        "2 1/2 pounds beef chuck, cut into 2-inch cubes",
+        "Kosher salt and freshly ground black pepper",
+        "2 tablespoons unsalted butter",
+        "2 medium onions, cut into 6ths",
+        "5 cloves garlic, crushed",
+        "1 tablespoon tomato paste",
+        "1/3 cup all-purpose flour, or to cover",
+        "10 cups cold water, or chicken or beef broth, homemade or low-sodium canned",
+        "6 sprigs parsley",
+        "6 sprigs fresh thyme",
+        "2 bay leaves",
+        "1 1/4 pounds medium red potatoes, quartered",
+        "4 medium carrots, cut into 2-inch pieces",
+        "2 celery stalks, cut into 2-inch pieces",
+        "7 canned whole, peeled tomatoes, lightly crushed",
+        "2 to 3 teaspoons red wine vinegar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef Stew",
+        "Beef",
+        "Meat",
+        "Stew Recipes",
+        "Make Ahead",
+        "Dutch Oven",
+        "American",
+        "Vegetable",
+        "Carrot Recipes",
+        "Tomato",
+        "Red Potato Recipes",
+        "Celery",
+        "Main Dish Recipes",
+        "Lunch",
+        "Winter"
+    ],
+    "title": "Beef Stew",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/beef-stew-recipe3"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-v.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-v.json
new file mode 100644
index 000000000..951d19ee9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-v.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Season the stew meat with some of the salt and pepper  and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.",
+        "Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour."
+    ],
+    "ingredients": [
+        "3 pounds beef stew meat, cut into 1 inch cubes",
+        "2 teaspoons salt, divided",
+        "1 teaspoon ground black pepper, divided",
+        "1/4 cup all-purpose flour",
+        "1/4 cup butter",
+        "1 tablespoon vegetable oil",
+        "1 onion, chopped",
+        "1 (8 ounce) can whole peeled tomatoes",
+        "3 cups water",
+        "2 cubes beef bouillon",
+        "2 cloves garlic, minced",
+        "2 tablespoons chopped parsley",
+        "1/8 teaspoon dried thyme",
+        "1 cup red wine",
+        "6 carrots, chopped",
+        "6 stalks celery, chopped",
+        "6 potatoes, cubed",
+        "2 cups pearl onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stew V",
+    "url": "http://allrecipes.com/recipe/23152/beef-stew-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-vi.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-vi.json
new file mode 100644
index 000000000..884d6ffab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-vi.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.",
+        "Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more."
+    ],
+    "ingredients": [
+        "2 pounds cubed beef stew meat",
+        "3 tablespoons vegetable oil",
+        "4 cubes beef bouillon, crumbled",
+        "4 cups water",
+        "1 teaspoon dried rosemary",
+        "1 teaspoon dried parsley",
+        "1/2 teaspoon ground black pepper",
+        "3 large potatoes, peeled and cubed",
+        "4 carrots, cut into 1 inch pieces",
+        "4 stalks celery, cut into 1 inch pieces",
+        "1 large onion, chopped",
+        "2 teaspoons cornstarch",
+        "2 teaspoons cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stew VI",
+    "url": "http://allrecipes.com/recipe/25678/beef-stew-vi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-ale.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-ale.json
new file mode 100644
index 000000000..636556e1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-ale.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.",
+        "Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside.",
+        "Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.",
+        "Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving."
+    ],
+    "ingredients": [
+        "2 pounds beef brisket, trimmed and cut into 2-inch pieces",
+        "salt and black pepper to taste",
+        "2 tablespoons all-purpose flour",
+        "5 tablespoons canola oil",
+        "2 cups diced portobello mushroom caps",
+        "1 1/2 cups red pearl onions, peeled",
+        "1 cup diced carrot",
+        "1 cup diced celery root (celeriac)",
+        "1 cup diced turnip",
+        "2 cloves garlic, minced",
+        "2 (12 fluid ounce) cans or bottles brown lager beer",
+        "2 cups beef broth",
+        "1 cup diced potato",
+        "1 tablespoon malt vinegar",
+        "4 sprigs fresh thyme, chopped",
+        "2 sprigs fresh rosemary, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stew with Ale",
+    "url": "http://allrecipes.com/recipe/214064/beef-stew-with-ale/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-bacon.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-bacon.json
new file mode 100644
index 000000000..6aa6ecd15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-bacon.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cook the bacon",
+        "In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.",
+        "Brown the beef",
+        "In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.",
+        "Cook the stew",
+        "Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve. Serves 6.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Slow Cooker,",
+        "by Norman Kolpas (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "4 oz. thick-cut bacon, chopped",
+        "3 Tbs. flour",
+        "1 tsp. salt, plus more, to taste",
+        "1/2 tsp. freshly ground pepper, plus more, to taste",
+        "3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks",
+        "3/4 lb. fresh cremini mushrooms, halved if large",
+        "1/2 lb. baby carrots",
+        "1/2 lb. frozen pearl onions",
+        "3 garlic cloves, minced",
+        "1 cup dry red wine",
+        "1 cup beef broth",
+        "2 Tbs. tomato paste",
+        "1 Tbs. minced fresh rosemary"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Stew with Bacon",
+    "url": "http://www.williams-sonoma.com/recipe/beef-stew-with-bacon.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-chestnuts.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-chestnuts.json
new file mode 100644
index 000000000..3b0ae4183
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-chestnuts.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large bowl, toss the beef with the flour, salt and pepper to coat evenly.",
+        "In a large saut\u00e9 pan over medium-high heat, warm half the olive oil until just smoking. Add half the beef and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and beef. Add the onion, garlic, carrots, celery, potatoes, chestnuts, tomato paste and stock to the slow cooker and stir to combine.",
+        "Off the heat, pour the wine into the saut\u00e9 pan and set over medium-high heat. Bring to a simmer, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 6 hours according to the manufacturers instructions. Ladle the stew into bowls and serve immediately."
+    ],
+    "ingredients": [
+        "3 lb. boneless stewing beef, cut into 1-inch  &nbsp cubes",
+        "1/3 cup all-purpose flour",
+        "Salt and freshly ground pepper, to taste",
+        "3 Tbs. olive oil",
+        "1 large yellow onion, peeled and finely chopped",
+        "2 garlic cloves, crushed",
+        "2 carrots, peeled and finely chopped",
+        "2 celery stalks, finely chopped",
+        "8 oz. new potatoes, cut into 1/2-inch pieces",
+        "1 cup steamed chestnuts",
+        "1 Tbs. tomato paste",
+        "1 1/2 cups beef stock",
+        "1 1/2 cups red wine"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Stew with Chestnuts",
+    "url": "http://www.williams-sonoma.com/recipe/beef-stew-with-chestnuts.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-chocolate-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-chocolate-recipe.json
new file mode 100644
index 000000000..2695ebb14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-chocolate-recipe.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated.",
+        "Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside.",
+        "Combine seared beef, carrots, mushrooms, potatoes and tomatoes in a 4-quart slow cooker.",
+        "In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and sprinkle the leeks over the top. Cover and cook on HIGH setting for 4 to 6 hours.",
+        "Adjust seasoning with salt and pepper. Serve hot."
+    ],
+    "ingredients": [
+        "2 pounds beef stew meat, cut into bite-sized pieces",
+        "1 teaspoon kosher salt, plus more for seasoning",
+        "1 teaspoon ground black pepper, plus more for seasoning",
+        "1 tablespoon all-purpose flour",
+        "2 tablespoons canola oil",
+        "1 cup frozen sliced carrots",
+        "1 (8-ounce) package sliced brown mushrooms",
+        "3 cups diced red potatoes",
+        "1 (14.5-ounce) can diced tomatoes",
+        "2 tablespoons finely grated bittersweet chocolate",
+        "1 teaspoon crushed garlic",
+        "1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick)",
+        "1 (14-ounce) can low-sodium beef broth",
+        "1 cup red wine, preferably Merlot",
+        "1 leek, white part only, sliced and cleaned"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Beef Stew",
+        "Beef",
+        "Meat",
+        "Stew Recipes",
+        "Chocolate",
+        "Slow-Cooker"
+    ],
+    "title": "Beef Stew with Chocolate",
+    "url": "http://www.foodnetwork.com/recipes/sandra-lee/beef-stew-with-chocolate-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-curry-and-lemongrass-5819.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-curry-and-lemongrass-5819.json
new file mode 100644
index 000000000..9cb105c54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-curry-and-lemongrass-5819.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring 4 cups water to boil in large saucepan. Add bouillon and stir to dissolve; set aside. Heat 1 tablespoon oil in heavy large pot over high heat. Working in batches, add beef and saut\u00e9 until brown, about 6 minutes per batch. Using slotted spoon, transfer beef to bowl. Add 1 tablespoon oil, onions and garlic to same pot; saut\u00e9 until onions are tender, about 5 minutes. Add bouillon mixture, tomatoes with juices, lemongrass, curry powder and bay leaves. Return beef and any accumulated juices to pot. Bring to boil. Reduce heat to medium-low, cover and simmer until beef is almost tender, stirring occasionally, about 1 hour.",
+        "Add carrots, potatoes and mushrooms to stew and simmer until vegetables are just tender, about 20 minutes. Uncover and simmer until potatoes are very tender and stew is slightly thickened (potato pieces will thicken liquid), about 10 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with chopped parsley and serve."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "2 extra-large beef bouillon cubes (each 1/2 ounce)",
+        "2 tablespoons olive oil",
+        "2 1/4 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes",
+        "2 cups coarsely chopped onions",
+        "3 garlic cloves, minced",
+        "1 14 1/2-ounce can diced tomatoes in juice",
+        "1/3 cup finely chopped fresh lemongrass",
+        "1 tablespoon curry powder",
+        "2 bay leaves",
+        "2 large carrots, peeled, cut into 1/2-inch pieces",
+        "2 small potatoes, peeled, cut into 1/2-inch pieces",
+        "8 ounces button mushrooms, trimmed",
+        "Chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Mushroom",
+        "Tomato",
+        "Vegetable",
+        "Stew",
+        "Curry",
+        "Winter",
+        "Oklahoma"
+    ],
+    "title": "Beef Stew with Curry and Lemongrass",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stew-with-curry-and-lemongrass-5819"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-dumplings.json
new file mode 100644
index 000000000..bfa379467
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-dumplings.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a bowl, toss cubed beef with flour to coat.",
+        "Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour.  Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.",
+        "Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.",
+        "In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry."
+    ],
+    "ingredients": [
+        "1 1/2 pounds cubed beef stew meat",
+        "1/4 cup all-purpose flour",
+        "1/4 cup butter",
+        "1 cup sliced onion",
+        "2 cloves garlic, minced",
+        "2 cups water",
+        "1/4 cup chopped fresh parsley",
+        "1 teaspoon salt",
+        "1/8 teaspoon pepper",
+        "1 bay leaf",
+        "2 cups cubed potatoes",
+        "1 1/2 cups diced carrots",
+        "1 cup sliced celery",
+        "1/2 cup chopped green pepper",
+        "1 cup sliced fresh mushrooms",
+        "1 1/2 cups biscuit baking mix",
+        "1/2 cup milk",
+        "3 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stew with Dumplings",
+    "url": "http://allrecipes.com/recipe/68578/beef-stew-with-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-herbed-dumplings-100984.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-herbed-dumplings-100984.json
new file mode 100644
index 000000000..54e6f2c17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-herbed-dumplings-100984.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Position rack in center of oven; preheat to 325\u00b0F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.",
+        "Add bacon to same pot. Saut\u00e9 until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with pur\u00e9e. Cover and bring to simmer.",
+        "Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.",
+        "Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.",
+        "Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.",
+        "Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.",
+        "Serve stew with dumplings."
+    ],
+    "ingredients": [
+        "4 pounds boneless beef chuck, cut into 1-inch cubes",
+        "2 tablespoons peanut oil",
+        "4 thick-sliced bacon strips, chopped",
+        "3 cups finely chopped onions",
+        "3 garlic cloves, finely chopped",
+        "1 teaspoon dried thyme",
+        "1 bay leaf",
+        "5 1/2 cups canned beef broth",
+        "1 14 1/2-ounce can crushed tomatoes with added pur\u00e9e",
+        "6 medium carrots, peeled, cut diagonally into 1-inch pieces",
+        "3 medium rutabagas, peeled, cut into 3/4-inch pieces",
+        "2/3 cup whole milk",
+        "2 large eggs",
+        "3 tablespoons minced chives",
+        "2 tablespoons minced fresh Italian parsley",
+        "1 1/2 cups unbleached all purpose flour",
+        "4 teaspoons baking powder",
+        "\u00a7 teaspoon salt",
+        "3 tablespoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Herb",
+        "Tomato",
+        "Braise",
+        "Dinner",
+        "Bacon",
+        "Carrot",
+        "Winter",
+        "Rutabaga"
+    ],
+    "title": "Beef Stew with Herbed Dumplings",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stew-with-herbed-dumplings-100984"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-mushrooms-shallots-and-potatoes-104155.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-mushrooms-shallots-and-potatoes-104155.json
new file mode 100644
index 000000000..a1f43af46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-mushrooms-shallots-and-potatoes-104155.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and saut\u00e9 until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45 minutes.",
+        "Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes."
+    ],
+    "ingredients": [
+        "3 pounds boneless beef chuck, cut into 1 1/2-inch pieces",
+        "3 tablespoons all purpose flour",
+        "1 1/2 teaspoons dried thyme",
+        "1/2 teaspoon ground allspice",
+        "1/4 cup olive oil",
+        "1 pound medium-size mushrooms",
+        "1 pound small (1- to 1 1/2-inch) red potatoes, scrubbed",
+        "2 1/2 cups canned beef broth",
+        "18 shallots"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Potato",
+        "Stew",
+        "Winter",
+        "Massachusetts"
+    ],
+    "title": "Beef Stew with Mushrooms, Shallots and Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stew-with-mushrooms-shallots-and-potatoes-104155"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-root-vegetables-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-root-vegetables-recipe.json
new file mode 100644
index 000000000..2035c8678
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-root-vegetables-recipe.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.",
+        "Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.",
+        "If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.",
+        "To finish, add the parsley and stir through the stew."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 tablespoon butter",
+        "2 pounds beef stew meat",
+        "3 cloves garlic, minced",
+        "1 medium onion, diced",
+        "1 can or bottle beer",
+        "4 cups beef broth, more as needed",
+        "1 tablespoon Worcestershire sauce",
+        "2 to 3 tablespoons tomato paste",
+        "1 1/2 teaspoons sugar",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon kosher salt",
+        "Freshly ground black pepper",
+        "2 carrots, roughly sliced",
+        "2 parsnips, roughly sliced",
+        "1 small turnip, roughly sliced",
+        "2 tablespoons all-purpose flour, optional",
+        "Minced fresh parsley, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef Stew",
+        "Beef",
+        "Meat",
+        "Stew Recipes",
+        "Vegetable",
+        "Main Dish Recipes"
+    ],
+    "title": "Beef Stew with Root Vegetables",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/beef-stew-with-root-vegetables-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-stout-1936.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-stout-1936.json
new file mode 100644
index 000000000..e75a235e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-stout-1936.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Sprinkle beef with salt and pepper. Melt butter in heavy medium skillet over high heat. Add beef and saut\u00e9 until brown on all sides, about 5 minutes. Using slotted spoon, transfer beef to bowl. Reduce heat to medium-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute. Add broth and stout. Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender; stirring occasionally, about 15 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 pound boneless beef sirloin, cut into 3/4- to 1-inch cubes",
+        "1 tablespoon butter",
+        "2 large carrots, peeled, sliced",
+        "1 cup frozen pearl onions, thawed",
+        "2 teaspoons all purpose flour",
+        "2/3 cup canned beef broth",
+        "1/3 cup stout or dark ale"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Beef",
+        "Stew",
+        "Quick & Easy",
+        "Spring"
+    ],
+    "title": "Beef Stew with Stout",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stew-with-stout-1936"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-turnips-and-greens.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-turnips-and-greens.json
new file mode 100644
index 000000000..687501ddb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-turnips-and-greens.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and saut\u00e9 until the onions are soft, about 10 minutes. Transfer to a plate.",
+        "Working in batches, add the beef to the pot in a single layer and cook, turning occasionally, until golden brown on all sides, 7 to 10 minutes. Transfer to a bowl. Return all the meat to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot, and add the garlic and bouquet garni.",
+        "Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Stir in the broth and tomato paste, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, 1 1/2 to 2 hours.",
+        "Remove the bouquet garni and discard. Add the turnips, cover and cook until tender, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately. Serves 6.",
+        "Adapted from Williams-Sonoma",
+        "Soup of the Day",
+        ", by Kate McMillan (Weldon Owen, 2011)."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "2 yellow onions, finely chopped",
+        "2 oz. bacon or pancetta, finely diced",
+        "3 lb. chuck roast or sirloin tip, cut into 1- to 1 1/2-inch cubes",
+        "1/4 cup all-purpose flour",
+        "4 garlic cloves, minced",
+        "6 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 2 bay leaves tied together to make a bouquet garni",
+        "1 1/2 cups dry red wine",
+        "3 cups beef broth",
+        "1 Tbs. tomato paste",
+        "1 bunch turnips with greens, turnips cut into 1/2-inch chunks and leaves stemmed and cut crosswise into strips",
+        "Salt and freshly ground pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Stew with Turnips and Greens",
+    "url": "http://www.williams-sonoma.com/recipe/beef-stew-with-turnips-and-greens.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-turnips-beef-bourguignonne.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-turnips-beef-bourguignonne.json
new file mode 100644
index 000000000..4fb1a839d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew-with-turnips-beef-bourguignonne.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and saut\u00e9 until the onions are soft, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and set aside.",
+        "Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot and add the garlic. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well.",
+        "Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours.",
+        "Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "2 yellow onions, finely chopped",
+        "2 oz. bacon or pancetta, finely diced",
+        "3 lb. beef stew meat such as chuck roast or\u00a0 sirloin tip, cut into 1 to 1 1/2-inch cubes",
+        "1/4 cup all-purpose flour",
+        "4 garlic cloves, minced",
+        "6 fresh flat-leaf parsley stems",
+        "2 fresh thyme sprigs",
+        "2 bay leaves",
+        "1 1/2 cups dry red wine such as Cabernet\u00a0 Sauvignon or C\u00f4tes-du-Rh\u00f4ne",
+        "3 cups beef or veal broth",
+        "1 Tbs. tomato paste",
+        "4 turnips or 15 baby turnips, peeled and larger\u00a0 ones cut into wedges",
+        "1 bunch turnip greens, stems removed and\u00a0 leaves cut crosswise into strips",
+        "Salt and freshly ground pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Stew with Turnips (Beef Bourguignonne)",
+    "url": "http://www.williams-sonoma.com/recipe/beef-stew-with-turnips-beef-bourguignonne.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/beef-stew.json
new file mode 100644
index 000000000..24b8dbac3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stew.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat oil in a large pot over high heat; saute beef until browned on all sides, about 10 minutes. Add onion. Continue to saute until onion is softened and browned around the edges, about 5 minutes more. Transfer beef mixture to a bowl.",
+        "Pour wine into the same pot used to cook beef and bring wine to a boil. Boil until slightly reduced, about 10 minutes. Stir beef bouillon into wine and cook until dissolved, about 5 minutes. Return beef to the pot and add milk, potatoes, carrots, and celery. Season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. Reduce heat to medium and continue to simmer until beef is tender, about 1 hour."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7527336.jpg",
+    "ingredients": [
+        "\u00bd cup vegetable oil",
+        "2 pounds cubed beef stew meat",
+        "1  onion, chopped",
+        "3 cups merlot wine",
+        "1 tablespoon beef bouillon granules",
+        "1 quart milk",
+        "4 medium russet potatoes, peeled and cubed",
+        "6  carrots, diced",
+        "6 stalks celery, diced",
+        "3 tablespoons dried oregano",
+        "3 tablespoons dried basil",
+        "2 tablespoons ground coriander",
+        "2 tablespoons ground black pepper",
+        "1 tablespoon ground cumin",
+        "1 tablespoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stew",
+    "url": "http://allrecipes.com/recipe/236102/beef-stew/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stewganoff.json b/serverless-fleets/data/input/inferencing/recipes/beef-stewganoff.json
new file mode 100644
index 000000000..664c52139
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stewganoff.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat olive oil in a Dutch oven or large soup pot over medium heat. Cook bacon in hot oil until crispy and the fat is rendered, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.",
+        "Season beef with salt and pepper. Cook and stir about half the beef in the reserved drippings until completely browned, 5 to 7 minutes; remove browned beef with a slotted spoon to a bowl. Cook and stir remaining beef in the pot until completely browned, another 5 to 7 minutes; remove browned beef to the bowl.",
+        "Let the drippings retained in the pot get hot before stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the vegetables are hot, 3 to 4 minutes. Add potatoes and garlic; continue cooking and stirring until the vegetables are tender, 3 to 4 minutes more. Stir Worcestershire sauce and tomato paste through the vegetable mixture; cook until the paste begins to blend into the mixture, 1 to 2 minutes.",
+        "Pour the bowl with the browned beef and its juices into the pot; stir to mix with the vegetables. Add beef stock, mushroom soup, and sour cream to the beef mixture; season with rosemary, paprika, and thyme. Stir the mixture to combine.",
+        "Bring the stew to a boil, cover the pot with a lid, and reduce heat to medium-low; cook the stew at a simmer for 90 minutes. Stir the peas into the stew and continue cooking until the beef is tender, about 30 minutes more. Remove and discard bay leaves. Garnish with the bacon to serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1940&h=1016&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F968603.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "8 slices bacon, diced",
+        "2\u2009\u00bd pounds cubed beef stew meat, or to taste",
+        "1 pinch salt and ground black pepper to taste",
+        "2  onions, chopped",
+        "2  carrots, chopped",
+        "3 stalks celery, chopped",
+        "2  bay leaves",
+        "\u00bd pound small potatoes, chopped, or to taste",
+        "3 cloves garlic, chopped",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon tomato paste",
+        "1 (32 ounce) carton beef stock",
+        "1 (10.75 ounce) can cream of mushroom soup",
+        "\u00be cup sour cream",
+        "2 tablespoons chopped fresh rosemary",
+        "1 tablespoon paprika",
+        "1 teaspoon dried thyme",
+        "1 (10 ounce) package frozen peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stewganoff",
+    "url": "http://allrecipes.com/recipe/230338/beef-stewganoff/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stir-fry-with-black-bean-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beef-stir-fry-with-black-bean-sauce.json
new file mode 100644
index 000000000..3b2b34005
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stir-fry-with-black-bean-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Stir-fry the vegetables",
+        "In a wok or large, deep fry pan over high heat, warm the oil. Add the bell pepper, snow peas, onion, mushrooms and red pepper flakes and stir-fry until the vegetables are crisp-tender and lightly browned, 2 to 3 minutes.",
+        "Finish the dish",
+        "Stir in the black bean sauce and 2 Tbs. water, reduce the heat to medium-low and simmer for 2 minutes. Stir in the beef and simmer until heated through, 1 to 2 minutes. Season with salt and pepper and serve over steamed rice. Serves 4.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Simple Suppers,",
+        "by Melanie Barnard (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "3 Tbs. peanut oil",
+        "1 large red bell pepper, seeded and thinly sliced",
+        "1 cup snow peas",
+        "1 yellow onion, thinly sliced",
+        "1/4 lb. shiitake mushrooms, sliced",
+        "1/4 tsp. red pepper flakes",
+        "1/4 cup black bean sauce",
+        "2 cups thinly sliced grilled tri-tip, cut into strips",
+        "Salt and freshly ground pepper, to taste",
+        "Steamed rice for serving (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Stir-Fry with Black Bean Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/beef-stir-fry-with-black-bean-sauce.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stir-fry-with-peanut-sauce.json b/serverless-fleets/data/input/inferencing/recipes/beef-stir-fry-with-peanut-sauce.json
new file mode 100644
index 000000000..0e8b9333b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stir-fry-with-peanut-sauce.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.",
+        "Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.",
+        "Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes."
+    ],
+    "ingredients": [
+        "Sauce:",
+        "1/4 cup rice vinegar",
+        "3 tablespoons soy sauce",
+        "2 tablespoons peanut butter",
+        "1 tablespoon peanut oil",
+        "1 tablespoon chile-garlic sauce (such as Sriracha\u00ae)",
+        "1 teaspoon sesame oil",
+        "1/4 cup cold water",
+        "1 tablespoon cornstarch",
+        "Stir-Fry:",
+        "1 tablespoon peanut oil",
+        "3/4 pound beef flank steak, thinly sliced",
+        "1 tablespoon peanut oil",
+        "2 carrots, cut into strips",
+        "1 green bell pepper, cut into strips",
+        "1 cup mushrooms, sliced",
+        "1 cup broccoli florets",
+        "1 bunch green onions, sliced",
+        "2 cloves garlic, minced",
+        "1 tablespoon minced fresh ginger"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stir-Fry with Peanut Sauce",
+    "url": "http://allrecipes.com/recipe/230602/beef-stir-fry-with-peanut-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/beef-stir-fry.json
new file mode 100644
index 000000000..1763e30bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stir-fry.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.",
+        "In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.",
+        "Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine."
+    ],
+    "ingredients": [
+        "1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices",
+        "Salt and freshly ground pepper",
+        "1/4 cup low-sodium soy sauce",
+        "1 serrano chile pepper, seeded and finely chopped",
+        "2 teaspoons sugar",
+        "2 tablespoons freshly squeezed lime juice (1 to 2 limes)",
+        "2 tablespoons olive oil",
+        "2 cloves garlic, grated",
+        "1 bunch scallions, thinly sliced",
+        "6 ounces fresh mushrooms, sliced",
+        "1/4 pound snow peas or green beans",
+        "1 12-ounce can baby corn, drained",
+        "1 red bell pepper, thinly sliced (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Steak",
+        "Beef",
+        "Meat"
+    ],
+    "title": "Beef Stir-Fry",
+    "url": "http://www.foodnetwork.com/recipes/beef-stir-fry"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stock-108710.json b/serverless-fleets/data/input/inferencing/recipes/beef-stock-108710.json
new file mode 100644
index 000000000..9a5b24894
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stock-108710.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 450\u00b0F.",
+        "Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.",
+        "While shanks roast, wrap parsley, thyme, and bay leaf in cheesecloth and tie with string to make a bouquet garni.",
+        "Transfer meat and vegetables to a 6- to 8-quart stockpot. Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to stockpot along with 14 cups water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim froth. Simmer gently, uncovered, 5 hours.",
+        "Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids, and discard solids. If stock measures more than 8 cups, boil until reduced to 8 cups; add water if stock measures less than 8 cups. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered."
+    ],
+    "ingredients": [
+        "2 pounds meaty crosscut beef shanks (preferably 1 inch thick)",
+        "2 pounds meaty crosscut veal shanks (preferably 1 inch thick)",
+        "2 onions, quartered and left unpeeled",
+        "1 carrot, quartered",
+        "4 fresh flat-leaf parsley sprigs",
+        "1 fresh thyme sprig",
+        "1 Turkish or 1/2 California bay leaf",
+        "16 1/2 cups cold water",
+        "2 celery ribs",
+        "1 1/2 teaspoons salt",
+        "Special equipment: cheesecloth; kitchen string"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Vegetable",
+        "Roast",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Beef Stock",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stock-108710"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stock-231227.json b/serverless-fleets/data/input/inferencing/recipes/beef-stock-231227.json
new file mode 100644
index 000000000..65b324078
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stock-231227.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 450\u00b0F.",
+        "While oven heats, wrap parsley, thyme, and bay leaf in cheesecloth and tie into a bundle with kitchen string to make a bouquet garni.",
+        "Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan, then brown well in oven, turning occasionally, about 1 hour.",
+        "Transfer meat and vegetables to a 6- to 8-quart stockpot. Add 2 cups water to roasting pan, then straddle pan across 2 burners and deglaze by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Add deglazing liquid to stockpot along with 4 quarts water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim any froth.",
+        "Simmer gently, uncovered, skimming froth occasionally, until liquid is reduced to about 8 cups, 3 to 5 hours.",
+        "Pour stock through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered (it will be easier to remove fat when chilled)."
+    ],
+    "ingredients": [
+        "4 fresh flat-leaf parsley sprigs",
+        "1 fresh thyme sprig",
+        "1 Turkish or 1/2 California bay leaf",
+        "2 lb meaty beef shanks, sawed crosswise into 1-inch slices by butcher",
+        "2 lb meaty veal shanks, sawed crosswise into 1-inch slices by butcher",
+        "2 onions (left unpeeled), quartered",
+        "1 carrot, quartered",
+        "4 qt plus 2 1/2 cups cold water",
+        "2 celery ribs, quartered",
+        "1 1/2 teaspoons salt",
+        "Special equipment: cheesecloth; kitchen string"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Onion",
+        "Vegetable",
+        "Roast",
+        "Beef Shank",
+        "Veal",
+        "Thyme",
+        "Parsley",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Beef Stock",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stock-231227"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stock.json b/serverless-fleets/data/input/inferencing/recipes/beef-stock.json
new file mode 100644
index 000000000..db72273f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stock.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat an oven to 450\u00b0F. Place the shanks and marrowbone in a roasting pan. Roast, turning occasionally, until browned, about 1 1/2 hours. Transfer to a stockpot but do not clean the roasting pan. Add water to cover the bones by 4 inches and bring to a boil, skimming often. Reduce the heat to low and simmer, uncovered, for 1 to 2 hours, skimming occasionally.",
+        "Meanwhile, brown the onions, carrots, celery and leek (if using) in the roasting pan over medium-high heat until caramelized, 15 to 20 minutes. Add to the stockpot. Pour the 2 cups water into the roasting pan and deglaze over medium-high heat, stirring to remove any browned bits from the pan bottom. Set aside.",
+        "When the shanks have simmered for 1 to 2 hours, add the deglazed juices to the stockpot along with the tomatoes, garlic, parsley, bay leaves, thyme, peppercorns, cloves and mushroom stems, if using. Cover partially and simmer gently for at least 4 hours or for up to 8 hours.",
+        "Remove from the heat. Scoop out and discard all the solids, then pour the contents of the pot through a fine-mesh sieve lined with damp cheesecloth into 1 or more storage containers. Refrigerate, uncovered, until well chilled and the fat has solidified on top. Lift off and discard the fat. Use the stock at this point or cover and refrigerate for up to 4 days or freeze for up to 3 months."
+    ],
+    "ingredients": [
+        "6 lb. meaty beef shanks, cracked",
+        "1 marrowbone, cracked",
+        "2 yellow onions, chopped",
+        "2 carrots, chopped",
+        "1 celery stalk, chopped",
+        "1 leek, chopped (optional)",
+        "2 cups water",
+        "2 tomatoes, halved",
+        "6 garlic cloves",
+        "5 fresh parsley sprigs",
+        "2 small bay leaves",
+        "3 fresh thyme sprigs",
+        "8 peppercorns",
+        "2 whole cloves",
+        "Mushroom stems (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Stock",
+    "url": "http://www.williams-sonoma.com/recipe/beef-stock.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-233247.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-233247.json
new file mode 100644
index 000000000..70fa185f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-233247.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "To get perfectly even-sized pieces of meat, it is best to cut it yourself. Cut the beef tenderloin across into 3in (7.5cm) pieces, then cut each piece against the grain into slices about 3in (7.5cm) square and 1in (2.5cm) thick. Lay the slices flat and cut the squares into 3 by 1in (7.5 by 2.5cm) strips.",
+        "1. Heat the oil and half of the butter in a large frying pan over medium-high heat and fry the onions until translucent. Add the mushrooms and fry until they begin to soften, 2-3 minutes. Remove the onions and mushrooms from the pan with a slotted spoon.",
+        "2. Add the rest of the butter to the pan and heat until beginning to foam. Add the steak and saut\u00e9 quickly over a high heat until browned on all sides, 3-4 minutes.",
+        "3. Return the onions and mushrooms to the pan, and stir and shake to mix with the meat. Sprinkle with the parsley, then pour in the cream and cook for 1 minute longer. Season well before serving."
+    ],
+    "ingredients": [
+        "1 tbsp olive oil",
+        "3 1/2 tbsp unsalted butter",
+        "2 large onions, thinly sliced",
+        "3 1/2 cups thinly sliced small button mushrooms",
+        "2 1/4 lb (1kg) beef tenderloin (see below)",
+        "2 tbsp chopped parsley",
+        "1/2 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Saut\u00e9",
+        "Dinner",
+        "Beef Tenderloin",
+        "Gourmet"
+    ],
+    "title": "Beef Stroganoff",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stroganoff-233247"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-i.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-i.json
new file mode 100644
index 000000000..bfa51c7c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-i.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt butter in a large skillet over medium heat.  Add beef and the onions; cook until the meat is browned and the onion tender.",
+        "Stir in sour cream, and heat through.  Do not boil."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 1/2 pounds sirloin tip, cut into thin slices",
+        "1 onion, chopped",
+        "1 (16 ounce) container sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stroganoff I",
+    "url": "http://allrecipes.com/recipe/14628/beef-stroganoff-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-ii.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-ii.json
new file mode 100644
index 000000000..9d9021594
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.",
+        "Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.",
+        "Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles."
+    ],
+    "ingredients": [
+        "1 pound sirloin steak, cut into bite size strips",
+        "1 onion, chopped",
+        "1 1/2 tablespoons all-purpose flour",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon paprika",
+        "1/8 teaspoon ground black pepper",
+        "1 (10.75 ounce) can  condensed cream of mushroom soup",
+        "1 1/4 cups fat free sour cream",
+        "1 (8 ounce) package egg noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stroganoff II",
+    "url": "http://allrecipes.com/recipe/16105/beef-stroganoff-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-iii.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-iii.json
new file mode 100644
index 000000000..647723edf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-iii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.",
+        "In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.",
+        "Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.",
+        "Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 pounds beef chuck roast",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "4 ounces butter",
+        "4 green onions, sliced (white parts only)",
+        "4 tablespoons all-purpose flour",
+        "1 (10.5 ounce) can condensed beef broth",
+        "1 teaspoon prepared mustard",
+        "1 (6 ounce) can sliced mushrooms, drained",
+        "1/3 cup sour cream",
+        "1/3 cup white wine",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stroganoff III",
+    "url": "http://allrecipes.com/recipe/25202/beef-stroganoff-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-recipe.json
new file mode 100644
index 000000000..5c43bc63d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-recipe.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick. Pat dry and season with salt and pepper, to taste. In a large saute pan, heat 2 tablespoons of the infused olive oil over medium-high heat. Add the prepared beef and brown on all sides, about 3 to 5 minutes. Remove the meat from the pan and set aside. Add another tablespoon oil to saute pan, if needed, and add the onions. Cook until light golden, stirring and adding 1/4 cup of beef stock to deglaze the pan. Stir in the remaining beef stock and the beef with any resting juices back to the skillet and simmer for 10 minutes. Stir in the sour cream and just heat through, do not boil. Taste for seasoning and adjust, as necessary. Transfer the stroganoff to a serving platter and serve. Enjoy!"
+    ],
+    "ingredients": [
+        "2 pounds top sirloin roast, trimmed",
+        "Kosher salt and fresh cracked black pepper",
+        "3 tablespoons garlic infused olive oil",
+        "1 onion, chopped",
+        "2 cups good quality beef stock",
+        "1 1/2 cups sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Skillet Recipes",
+        "Russian",
+        "Roast Recipes",
+        "Beef Stroganoff",
+        "Beef",
+        "Meat",
+        "Onion Recipes",
+        "Vegetable",
+        "Sauteing Recipes"
+    ],
+    "title": "Beef Stroganoff",
+    "url": "http://www.foodnetwork.com/recipes/claire-robinson/beef-stroganoff-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-with-noodles.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-with-noodles.json
new file mode 100644
index 000000000..1728e1217
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-with-noodles.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan.  In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.",
+        "Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.",
+        "Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.",
+        "In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.",
+        "Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 1/2 pounds beef stew meat, cut into 1/2 inch pieces",
+        "1/2 pound bacon, cut into 1/4 inch pieces",
+        "1/2 onion, diced",
+        "3 strips celery, diced",
+        "2 tablespoons seasoning salt",
+        "1/4 cup Worcestershire sauce",
+        "3 (14 ounce) cans beef broth",
+        "1 (8 ounce) package dry egg noodles",
+        "1 teaspoon butter",
+        "2 (4 ounce) cans sliced mushrooms",
+        "1/4 cup cornstarch",
+        "1/3 cup cold water",
+        "1 (8 ounce) container sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stroganoff with Noodles",
+    "url": "http://allrecipes.com/recipe/23924/beef-stroganoff-with-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-with-tomatoes-107484.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-with-tomatoes-107484.json
new file mode 100644
index 000000000..71f916c0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-with-tomatoes-107484.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.",
+        "Heat 1 tablespoon oil in same skillet. Add onion and saut\u00e9 over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat. Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes.",
+        "Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley."
+    ],
+    "ingredients": [
+        "1 1 1/2-pound top sirloin steak, halved lengthwise, cut crosswise into 1/4-inch-thick slices",
+        "1 teaspoon dried thyme",
+        "4 tablespoons olive oil",
+        "1 large onion, thinly sliced",
+        "1 pound mushrooms, sliced",
+        "3 garlic cloves, chopped",
+        "2 tablespoons all purpose flour",
+        "1 14 1/2-ounce can diced tomatoes in juice, drained",
+        "1/2 cup beef broth",
+        "Large pinch of cayenne pepper",
+        "Egg noodles, freshly cooked",
+        "Chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Onion",
+        "Pasta",
+        "Tomato",
+        "Saut\u00e9",
+        "Winter",
+        "California"
+    ],
+    "title": "Beef Stroganoff with Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stroganoff-with-tomatoes-107484"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-with-white-wine.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-with-white-wine.json
new file mode 100644
index 000000000..c717a7e1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff-with-white-wine.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat.",
+        "Whisk together the flour and half-and-half until smooth; set aside.",
+        "Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 (8 ounce) package sliced mushrooms",
+        "1 large onion, diced",
+        "4 cloves garlic, diced",
+        "salt and ground black pepper to taste",
+        "1 1/2 pounds beef sirloin steak, cut into 1 inch cubes",
+        "1 cup white wine",
+        "2 cups beef bouillon",
+        "1 teaspoon crumbled dried thyme",
+        "1 teaspoon dried basil",
+        "1/2 teaspoon dried oregano",
+        "2 bay leaves",
+        "1/2 teaspoon ground black pepper",
+        "1/4 cup all-purpose flour",
+        "2 cups half-and-half cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stroganoff with White Wine",
+    "url": "http://allrecipes.com/recipe/149198/beef-stroganoff-with-white-wine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff.json
new file mode 100644
index 000000000..e89202088
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganoff.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season the beef with salt and pepper. Add the beef to the skillet, arranging it in a single layer, and saute, without stirring, until well browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will finish cooking later in the sauce.) Transfer to a large plate and set aside. Discard any excess oil.",
+        "Return the skillet to medium-high heat. Add 1 tablespoon of the oil and heat. Add the mushrooms and cook, stirring occasionally, until well browned, about 7 minutes. Season with salt and pepper. Using a slotted spoon, transfer to the plate with the beef.",
+        "Heat another tablespoon of oil. Add the onions, carrots and parsnips and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Reduce the heat, add the greens and simmer until the greens and veggies are crisp-tender, 5 to 10 minutes. Remove from the heat.",
+        "Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat just until hot. (Do not boil.)",
+        "Toss the barley with the remaining 1 tablespoon olive oil and lots of freshly ground black pepper. Divide the cooked barley among 4 plates and top with the stroganoff. Serve immediately."
+    ],
+    "ingredients": [
+        "4 tablespoons olive oil",
+        "8 ounces beef sirloin, cut into 2-by-1-by-1/8-inch strips",
+        "Kosher salt and freshly ground black pepper",
+        "12 ounces button mushrooms, quartered",
+        "1 medium yellow onion, thinly sliced",
+        "1 large carrot, peeled and sliced into 1/4-inch-thick coins",
+        "1 medium parsnip, peeled and cut into 1/2-inch chunks",
+        "1 tablespoon tomato paste",
+        "2 tablespoons all-purpose flour",
+        "2 cups beef broth, homemade or low-sodium canned",
+        "2 cups sliced hearty greens (like kale or mustard greens)",
+        "1/4 cup sour cream",
+        "2 teaspoons Dijon mustard",
+        "2 teaspoons freshly squeezed lemon juice",
+        "1 tablespoon chopped fresh flat-leaf parsley",
+        "2 cups cooked barley, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef Stroganoff",
+        "Beef",
+        "Meat",
+        "Barley",
+        "Grain Recipes",
+        "Mushroom",
+        "Vegetable",
+        "Main Dish Recipes"
+    ],
+    "title": "Beef Stroganoff",
+    "url": "http://www.foodnetwork.com/recipes/beef-stroganoff"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stroganov-105587.json b/serverless-fleets/data/input/inferencing/recipes/beef-stroganov-105587.json
new file mode 100644
index 000000000..11377132a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stroganov-105587.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.",
+        "Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Saut\u00e9 beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.",
+        "Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then saut\u00e9 shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and saut\u00e9, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.",
+        "Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately."
+    ],
+    "ingredients": [
+        "3 1/2 tablespoons unsalted butter",
+        "1 tablespoon all-purpose flour",
+        "1 cup beef broth",
+        "1 (1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces",
+        "2 tablespoons olive oil",
+        "1/2 cup thinly sliced shallot",
+        "3/4 lb cremini mushrooms, trimmed and halved (quartered if large)",
+        "3 tablespoons sour cream at room temperature",
+        "1 teaspoon Dijon mustard",
+        "2 tablespoons chopped fresh dill",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "Accompaniment: buttered wide egg noodles"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Pasta",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Winter",
+        "Sour Cream",
+        "Shallot",
+        "Gourmet"
+    ],
+    "title": "Beef Stroganov",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-stroganov-105587"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-stuffed-zucchini.json b/serverless-fleets/data/input/inferencing/recipes/beef-stuffed-zucchini.json
new file mode 100644
index 000000000..9dfdb244f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-stuffed-zucchini.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.",
+        "Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard about half the flesh. Put remaining flesh in a large bowl.",
+        "Mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange stuffed zucchini onto the prepared baking sheet.",
+        "Bake in preheated oven for 25 minutes. Sprinkle Italian cheese blend over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more."
+    ],
+    "ingredients": [
+        "2 large zucchinis, halved lengthwise",
+        "1 1/2 pounds ground beef",
+        "1 (10.75 ounce) can condensed tomato soup",
+        "1/2 (10.75 ounce) can water",
+        "1 small yellow bell pepper, chopped",
+        "1/2 cup dry bread crumbs",
+        "1 egg",
+        "1 tablespoon Italian seasoning",
+        "1/2 teaspoon garlic powder",
+        "1 cup shredded Italian cheese blend, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Stuffed Zucchini",
+    "url": "http://allrecipes.com/recipe/231373/beef-stuffed-zucchini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-sukiyaki-with-noodles.json b/serverless-fleets/data/input/inferencing/recipes/beef-sukiyaki-with-noodles.json
new file mode 100644
index 000000000..c2492bb52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-sukiyaki-with-noodles.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a bowl, combine the water, soy sauce, mirin, sake and sugar and stir to dissolve the sugar. Set the braising liquid aside.",
+        "Heat a wok or large fry pan over high heat until very hot and add the oil. Add the yellow onion and stir-fry just until tender, about 3 minutes. Add the mushrooms and stir-fry for 1 minute. Add the cabbage and stir-fry just until the cabbage wilts and the mushrooms have softened, about 2 minutes.",
+        "Reduce the heat to medium, pour the braising liquid over the vegetables and bring to a low simmer. Stir in the noodles and beef and simmer for about 3 minutes. Transfer to a serving dish, garnish with the green onions and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Asian,",
+        "by Farina Wong Kingsley (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "1/4 cup water",
+        "1 cup low-sodium soy sauce",
+        "1/2 cup mirin",
+        "1/2 cup sake",
+        "2 Tbs. sugar",
+        "2 Tbs. corn or peanut oil",
+        "1 yellow onion, thinly sliced",
+        "1/2 lb. shiitake mushrooms, stems discarded\u00a0 and caps thinly sliced",
+        "1/2 large head napa cabbage, shredded",
+        "6 oz. cellophane noodles, soaked in hot water to\u00a0 cover for 15 minutes and drained",
+        "1 lb. beef sirloin, very thinly sliced across the\u00a0 grain",
+        "2 green onions, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Sukiyaki with Noodles",
+    "url": "http://www.williams-sonoma.com/recipe/beef-sukiyaki-with-noodles.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-sukiyaki.json b/serverless-fleets/data/input/inferencing/recipes/beef-sukiyaki.json
new file mode 100644
index 000000000..4709ee743
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-sukiyaki.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.",
+        "Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.",
+        "Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.",
+        "Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups prepared dashi stock",
+        "3/4 cup soy sauce",
+        "3/4 cup mirin",
+        "1/4 cup white sugar",
+        "8 ounces shirataki noodles",
+        "2 tablespoons canola oil",
+        "1 pound beef top sirloin, thinly sliced",
+        "1 onion, thinly sliced",
+        "1 tablespoon canola oil",
+        "2 stalks celery, thinly sliced",
+        "2 carrots, thinly sliced",
+        "5 green onions, cut into 2 inch pieces",
+        "4 ounces sliced fresh mushrooms (button, shiitake, or enoki)",
+        "1 (14 ounce) package firm tofu, cut into cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Sukiyaki",
+    "url": "http://allrecipes.com/recipe/231781/beef-sukiyaki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-summer-sausage.json b/serverless-fleets/data/input/inferencing/recipes/beef-summer-sausage.json
new file mode 100644
index 000000000..5b6e90a87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-summer-sausage.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.",
+        "Preheat oven to 150 degrees F (65 degrees C).",
+        "Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.",
+        "Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool."
+    ],
+    "ingredients": [
+        "5 pounds ground beef",
+        "4 tablespoons monosodium glutamate (MSG)",
+        "2 teaspoons cayenne pepper",
+        "2 teaspoons ground black pepper",
+        "3 teaspoons garlic powder",
+        "3 teaspoons brown sugar",
+        "2 1/2 teaspoons mustard powder",
+        "2 teaspoons whole black peppercorns",
+        "4 teaspoons liquid smoke flavoring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Summer Sausage",
+    "url": "http://allrecipes.com/recipe/16161/beef-summer-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-taco-noodle-bake.json b/serverless-fleets/data/input/inferencing/recipes/beef-taco-noodle-bake.json
new file mode 100644
index 000000000..5288d44a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-taco-noodle-bake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F.",
+        "Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.",
+        "Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.",
+        "Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired."
+    ],
+    "ingredients": [
+        "PAM\u00ae Original No-Stick Cooking Spray",
+        "6 ounces dry extra-wide egg noodles, uncooked",
+        "1 pound ground chuck beef (80% lean)",
+        "2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)",
+        "1 (10 ounce) can Ro*Tel\u00ae Original Diced Tomatoes & Green Chilies, undrained",
+        "1 (10 ounce) can red enchilada sauce",
+        "1 1/4 cups water",
+        "1 1/4 cups shredded Mexican blend cheese",
+        "1/4 cup thinly sliced green onions",
+        "Sour cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Taco Noodle Bake",
+    "url": "http://allrecipes.com/recipe/245516/beef-taco-noodle-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-taco-noodle-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beef-taco-noodle-casserole.json
new file mode 100644
index 000000000..8d16f8b36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-taco-noodle-casserole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.",
+        "Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.",
+        "Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired."
+    ],
+    "ingredients": [
+        "PAM\u00ae Original No-Stick Cooking Spray",
+        "6 ounces dry extra-wide egg noodles, uncooked",
+        "1 pound ground chuck beef (80% lean)",
+        "2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)",
+        "1 (10 ounce) can Ro*Tel\u00ae Original Diced Tomatoes & Green Chilies, undrained",
+        "1 (10 ounce) can red enchilada sauce",
+        "1 1/4 cups water",
+        "1 1/4 cups shredded Mexican blend cheese",
+        "1/4 cup thinly sliced green onions",
+        "Sour cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Taco Noodle Casserole",
+    "url": "http://allrecipes.com/recipe/244679/beef-taco-noodle-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-taco-salad-with-chunky-tomato-dressing-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beef-taco-salad-with-chunky-tomato-dressing-recipe.json
new file mode 100644
index 000000000..c068fc887
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-taco-salad-with-chunky-tomato-dressing-recipe.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.",
+        "To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.",
+        "Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.",
+        "Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)",
+        "Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg",
+        "Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc",
+        "Good source of: Riboflavin, Vitamin K, Manganese"
+    ],
+    "ingredients": [
+        "3/4 pound lean ground beef (90 percent lean or higher)",
+        "2 cloves garlic, minced",
+        "1 (15.5-ounce) can black beans, drained and rinsed",
+        "1 tablespoon chili powder",
+        "1/4 teaspoon cayenne pepper, plus more to taste",
+        "1/3 cup water",
+        "4 medium tomatoes, diced",
+        "2 tablespoons olive oil",
+        "2 tablespoons fresh lime juice",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "2 hearts romaine lettuce, chopped",
+        "1/2 cup grated Cheddar",
+        "2 ounces baked corn tortilla chips (about 32 chips)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Healthy Dinner",
+        "Healthy",
+        "Healthy Lunch",
+        "Tomato Salad",
+        "Salad Recipes",
+        "Tomato",
+        "Vegetable",
+        "Lettuce Recipes",
+        "Cheese",
+        "Meat",
+        "Cheddar",
+        "Fruit",
+        "Lime Recipes",
+        "Beef",
+        "Beans and Legumes",
+        "Corn Recipes"
+    ],
+    "title": "Beef Taco Salad with Chunky Tomato Dressing",
+    "url": "http://www.foodnetwork.com/recipes/ellie-krieger/beef-taco-salad-with-chunky-tomato-dressing-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-taco-skillet.json b/serverless-fleets/data/input/inferencing/recipes/beef-taco-skillet.json
new file mode 100644
index 000000000..bbfe4e1b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-taco-skillet.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat.",
+        "Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes Stir. Top with cheese."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (10.75 ounce) can  Campbell's\u00ae Condensed Tomato Soup (Regular or 25% Less Sodium)",
+        "1/2 cup salsa",
+        "1/2 cup water",
+        "6 (6 inch) flour tortillas, cut into 1-inch pieces",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Taco Skillet",
+    "url": "http://allrecipes.com/recipe/151608/beef-taco-skillet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tacos.json b/serverless-fleets/data/input/inferencing/recipes/beef-tacos.json
new file mode 100644
index 000000000..0c9c060c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tacos.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Warm taco shells for 5 minutes on the center rack in the preheated oven.",
+        "In a medium skillet over medium high heat, brown the beef. Halfway through browning, pour in ketchup. Stir well and let simmer for 5 minutes.",
+        "Spoon the meat mixture into the warm taco shells and top with Cheddar cheese. Return the filled taco shells to the preheated oven and bake until cheese is melted. Top each taco with a little tomato and lettuce."
+    ],
+    "ingredients": [
+        "18 medium taco shells",
+        "2 pounds lean ground beef",
+        "1 (14 ounce) bottle ketchup",
+        "1 (8 ounce) package shredded Cheddar cheese",
+        "1 large tomato, diced",
+        "1 cup iceberg lettuce, shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tacos",
+    "url": "http://allrecipes.com/recipe/22849/beef-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tagliata-with-radicchio-and-arugula-236848.json b/serverless-fleets/data/input/inferencing/recipes/beef-tagliata-with-radicchio-and-arugula-236848.json
new file mode 100644
index 000000000..a88ea82e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tagliata-with-radicchio-and-arugula-236848.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Whisk first 3 ingredients in small bowl. Place beef on platter; spoon marinade over and turn to coat completely. Let stand 1 hour. Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt. Heat canola oil in heavy large ovenproof skillet over high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare. Transfer beef to platter and let rest 10 minutes.",
+        "Toss arugula and radicchio in medium bowl. Slice beef thinly and divide among 4 plates. Drizzle any juices from platter over beef. Sprinkle with salt. Top with arugula and radicchio. Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar. Sprinkle with salt and pepper. Top with cheese and serve."
+    ],
+    "ingredients": [
+        "1/4 cup balsamic vinegar",
+        "2 tablespoons extra-virgin olive oil",
+        "2 tablespoons chopped fresh rosemary",
+        "1 1 1/2-pound beef tenderloin",
+        "2 tablespoons coarsely ground black pepper",
+        "1 tablespoon coarse kosher salt",
+        "1 tablespoon canola oil",
+        "2 cups sliced arugula",
+        "2 cups sliced radicchio",
+        "1 lemon, halved",
+        "High-quality extra-virgin olive oil (for drizzling)",
+        "High-quality aged balsamic vinegar (for drizzling)",
+        "Parmigiano-Reggiano cheese shavings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Cheese",
+        "Citrus",
+        "Leafy Green",
+        "Low Carb",
+        "Low Cal",
+        "Dinner",
+        "Parmesan",
+        "Meat",
+        "Beef Tenderloin",
+        "Arugula",
+        "Healthy"
+    ],
+    "title": "Beef Tagliata with Radicchio and Arugula",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tagliata-with-radicchio-and-arugula-236848"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tamales.json b/serverless-fleets/data/input/inferencing/recipes/beef-tamales.json
new file mode 100644
index 000000000..f006da278
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tamales.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat.  As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.",
+        "Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.",
+        "Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.",
+        "Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.",
+        "Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.",
+        "Drain water from corn husks.  One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.",
+        "Place tamales in a steamer basket.  Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator."
+    ],
+    "ingredients": [
+        "4 pounds boneless chuck roast",
+        "4 cloves garlic",
+        "3 (8 ounce) packages dried corn husks",
+        "4 dried ancho chiles",
+        "2 tablespoons vegetable oil",
+        "2 tablespoons all-purpose flour",
+        "1 cup beef broth",
+        "1 teaspoon cumin seeds",
+        "1 teaspoon ground cumin",
+        "2 cloves garlic, minced",
+        "2 teaspoons chopped fresh oregano",
+        "1 teaspoon red pepper flakes",
+        "1 teaspoon white vinegar",
+        "salt to taste",
+        "3 cups lard",
+        "1 tablespoon salt",
+        "9 cups masa harina"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tamales",
+    "url": "http://allrecipes.com/recipe/34759/beef-tamales/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tartare.json b/serverless-fleets/data/input/inferencing/recipes/beef-tartare.json
new file mode 100644
index 000000000..bfa9ee0e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tartare.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Chill a Himalayan salt plate in the refrigerator according to the manufacturer\u2019s instructions.",
+        "Place the beef in a bowl, drizzle with the olive oil and stir until well combined. Add the shallot, parsley, capers, Worcestershire and hot sauce. Holding the egg yolk in your hand over the bowl, gently squeeze the yolk until it bursts, then drizzle it over the beef mixture. Discard any albumen (egg white) left in your hand. Stir the ingredients until well combined and season with pepper. Transfer the beef mixture to the chilled salt plate, forming a 1/2- to 3/4-inch layer.",
+        "Transfer the salt plate to the refrigerator for 30 minutes to 1 hour. Remove the salt plate from the refrigerator and serve the beef tartare immediately with crostini. Serves 4 to 6.",
+        "Williams-Sonoma Kitchen"
+    ],
+    "ingredients": [
+        "12 oz. New York strip steak, fat cap removed, sinew trimmed\n\u00a0 and meat cut into small dice",
+        "1 Tbs. extra-virgin olive oil",
+        "1 1/2 Tbs. finely chopped shallot",
+        "1 1/2 Tbs. chopped fresh flat-leaf parsley",
+        "1/4 cup capers, drained and roughly chopped",
+        "1 tsp. Worcestershire sauce",
+        "2 or 3 dashes hot sauce, such as Tabasco, plus more, to taste",
+        "1 egg yolk",
+        "Freshly cracked pepper, to taste",
+        "Crostini for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tartare",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tartare.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tataki-with-vegetable-slaw-and-ponzu.json b/serverless-fleets/data/input/inferencing/recipes/beef-tataki-with-vegetable-slaw-and-ponzu.json
new file mode 100644
index 000000000..d81e92593
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tataki-with-vegetable-slaw-and-ponzu.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat an oven to 500\u00b0F.",
+        "Rub the beef all over with the sesame oil and sprinkle with pepper. Place on a wire rack set on a rimmed baking sheet. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 115\u00b0F, about 15 minutes. The meat should be very rare. Let rest for 10 minutes.",
+        "In a sealable plastic bag large enough to hold the beef, combine 1/2 cup of the soy sauce, the mirin, half of the green onions, the garlic and the 1 Tbs. ginger. Add the beef, seal the bag and refrigerate for at least 4 hours or up to overnight, turning several times.",
+        "Remove the beef from the marinade and discard the marinade. Place the beef in the freezer for 15 minutes to firm it up for easier slicing.",
+        "Meanwhile, in a small bowl, whisk together the remaining 1/4 cup soy sauce, the lime juice, sake, brown sugar and lime zest. Cover the sauce and set aside at room temperature.",
+        "In a large bowl, combine the daikon, carrot, cucumber, the remaining green onions, the 1 tsp. ginger and the sesame seeds and toss to mix well. Remove the beef from the freezer and slice thinly on the diagonal against the grain. Lay the slices on a platter and drizzle with about one-third of the sauce. Add the remaining sauce to the slaw and toss to mix, then scatter the slaw over the meat. Or, pile the slaw on a platter and top with the meat. Serve immediately. Serves 8 to 12.",
+        "Platter presentation:",
+        "The dish looks beautiful on a long wooden board, such as those made for slicing baguettes. Mound the slaw in a pile along the length of the board, then drape the beef slices over the slaw. The result almost looks like sashimi.",
+        "Adapted from Williams-Sonoma",
+        "Good Food to Share",
+        ", by Sara Kate Gillingham-Ryan (Weldon Owen, Inc., 2010)."
+    ],
+    "ingredients": [
+        "1 beef tenderloin, about 1 1/4 lb.",
+        "2 tsp. Asian sesame oil",
+        "Freshly ground pepper, to taste",
+        "3/4 cup soy sauce",
+        "3 Tbs. mirin (Japanese rice wine)",
+        "3 or 4 green onions, white and light green portions, thinly sliced (about 1 cup)",
+        "2 garlic cloves, minced",
+        "1 Tbs. plus 1 tsp. peeled and finely grated fresh ginger",
+        "1/4 cup fresh lime juice",
+        "3 Tbs. sake",
+        "1 Tbs. firmly packed brown sugar",
+        "1 tsp. grated lime zest",
+        "1 cup peeled and julienned daikon radish",
+        "1 large carrot, peeled and julienned",
+        "1 cucumber, peeled, seeded and cut julienned",
+        "1 Tbs. black sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tataki with Vegetable Slaw and Ponzu",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tataki-with-vegetable-slaw-and-ponzu.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tataki.json b/serverless-fleets/data/input/inferencing/recipes/beef-tataki.json
new file mode 100644
index 000000000..c7f9f0883
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tataki.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat an oven to 500\u00b0F (260\u00b0C).",
+        "Rub all sides of the beef with the oil, then rub it with the sweet soy sauce, if using. Season generously all over with pepper. Set on a rack in a roasting pan, place in the oven and cook until an instant-read thermometer inserted into the tenderloin registers 115\u00b0F (46\u00b0C), 20 to 25 minutes. Immediately transfer the rack and beef to a rimmed baking sheet to catch the juices. Set in a cool place to stop the cooking as quickly as possible.",
+        "While the beef is cooling, make the marinade: In a large resealable plastic bag, combine the soy sauce, mirin, ginger, green onions, garlic and lemon zest. When the beef is cool enough to handle, place it in the bag, squeeze out some of the air, seal the bag and marinate in the refrigerator, turning the beef occasionally, for at least 6 hours or up to 24 hours.",
+        "Place the bag in the freezer and freeze the beef for 20 minutes. Remove the beef from the bag and discard the marinade. Using a very sharp knife, cut the beef crosswise into even slices about 1/4 inch (6 mm) thick. Arrange the slices on a platter or individual plates, scatter with the slivered green onions and let stand for 10 minutes.",
+        "To make the citrus sauce, in a bowl, whisk together the soy sauce, vinegar, sugar, lemon juice and chives. Spoon over the sliced beef and serve at once. Serves 6.",
+        "Adapted from",
+        "The Cook & the Butcher",
+        "(Weldon Owen, 2011), by Brigit Binns"
+    ],
+    "ingredients": [
+        "1 very cold beef tenderloin, about 2 lb. (1 kg), silverskin removed",
+        "1 Tbs. canola oil",
+        "1 Tbs. sweet soy sauce (optional)",
+        "Freshly ground pepper, to taste",
+        "1/3 cup (3 fl. oz./80 ml) reduced-sodium soy sauce",
+        "1/4 cup (2 fl. oz./60 ml) mirin or medium-dry sherry",
+        "1 Tbs. peeled and grated fresh ginger",
+        "3 green onions, white and light green parts, thinly sliced, plus slivered green onions for garnish",
+        "2 large garlic cloves, thinly sliced",
+        "Zest of 1 lemon, removed in strips with a vegetable peeler",
+        "1/4 cup (2 fl. oz./60 ml) reduced-sodium soy sauce",
+        "2 Tbs. rice vinegar",
+        "1 1/2 Tbs. turbinado or firmly packed dark brown sugar",
+        "2 Tbs. fresh lemon juice",
+        "2 Tbs. finely snipped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tataki",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tataki.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-and-pearl-onion-skewers-233324.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-and-pearl-onion-skewers-233324.json
new file mode 100644
index 000000000..1da5596c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-and-pearl-onion-skewers-233324.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Drain onions; soak in cold water about 1 hour. Change water; soak another hour and drain thoroughly. Shake beef with pepper, rosemary, garlic and salt in a resealable plastic bag to coat. Heat 1 tbsp oil in a large skillet over high heat. Sear beef until all sides are brown and insides are rare, 3 to 5 minutes. Set aside. Heat remaining oil in a small skillet over medium heat. Cook onions about 4 minutes, stirring. Add salt and pepper. Remove from heat. Put 1 onion and 1 beef cube on each skewer. If needed, warm at 300\u00b0F for 4 minutes before serving."
+    ],
+    "ingredients": [
+        "1 bottle (10 oz) cocktail onions",
+        "1 lb beef tenderloin, fat removed, cut into 3/4-inch cubes",
+        "1/2 tsp coarsely ground black pepper",
+        "1/2 tsp finely chopped fresh rosemary",
+        "2 cloves garlic, minced",
+        "1 tsp coarse salt",
+        "1 tbsp plus 1 tsp olive oil",
+        "50 cocktail skewers"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Rosemary",
+        "Beef Tenderloin",
+        "Self"
+    ],
+    "title": "Beef Tenderloin and Pearl Onion Skewers",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-and-pearl-onion-skewers-233324"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-asturias.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-asturias.json
new file mode 100644
index 000000000..6812294dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-asturias.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.",
+        "Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.",
+        "To serve, pour the sauce over the steaks and sprinkle with chopped parsley."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "4 (6 ounce) beef tenderloin steaks",
+        "salt and pepper to taste",
+        "1 small onion, minced",
+        "1 tablespoon paprika",
+        "1/4 cup dry white wine",
+        "1/2 cup beef broth",
+        "4 ounces Spanish blue cheese, such as Cabrales or Valdeon",
+        "2 tablespoons chopped parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tenderloin Asturias",
+    "url": "http://allrecipes.com/recipe/97480/beef-tenderloin-asturias/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-canapes.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-canapes.json
new file mode 100644
index 000000000..e8a8c89a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-canapes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Remove the beef from the refrigerator about 30 minutes before you cook it, and preheat an oven to 400\u00baF.",
+        "In a small bowl, stir together the green peppercorns, tarragon, chopped green onions and salt. Spread the mixture out on a plate large enough to hold the beef. Brush 1 Tbs. of the olive oil on all sides of the beef fillet. Roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface.",
+        "In a large, ovenproof nonstick fry pan over high heat, warm the remaining 2 Tbs. olive oil. Add the beef and sear until evenly browned on all sides, 3 to 4 minutes. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the fillet registers 130\u00baF for medium-rare, 8 to 10 minutes. Transfer the beef to a sheet of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours or up to overnight.",
+        "Reduce the oven temperature to 300\u00baF.",
+        "Arrange the baguette slices in a single layer on a rimmed baking sheet. Transfer to the oven and toast, turning occasionally, until golden brown on both sides, 15 to 20 minutes total. Remove from the oven and let cool. (The toasts can be stored in an airtight container at room temperature overnight.)",
+        "To make the horseradish cream, in a small bowl, whisk together the cream cheese and horseradish. (The horseradish cream can be stored in the refrigerator overnight; bring to room temperature before using.)",
+        "Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. Spread an equal amount of the horseradish cream on each of the toasts. Place a slice or two of the beef on top of the horseradish cream. Garnish each canap\u00e9 with a few slices of green onion. Arrange the canap\u00e9s on a tray and serve immediately. Serves 10."
+    ],
+    "ingredients": [
+        "1 1/2-lb. piece beef tenderloin, trimmed of fat and sinew",
+        "1 Tbs. chopped brined green peppercorns",
+        "1 Tbs. chopped fresh tarragon",
+        "2 green onions, white and light green portions, chopped, plus sliced green onion for garnish",
+        "1/2 tsp. coarse salt",
+        "3 Tbs. olive oil",
+        "24 baguette slices, each 1/4 inch thick",
+        "1/2 cup whipped cream cheese, at room temperature",
+        "2 Tbs. prepared horseradish"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tenderloin Canap\u00e9s",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tenderloin-canapes.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-in-a-port-shiitake-re.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-in-a-port-shiitake-re.json
new file mode 100644
index 000000000..2be53d950
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-in-a-port-shiitake-re.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.",
+        "Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.",
+        "Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to  1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat."
+    ],
+    "ingredients": [
+        "1 1/2 pounds beef tenderloin, cut into 1-inch cubes",
+        "salt and pepper to taste",
+        "2 tablespoons extra-virgin olive oil, divided",
+        "2 cups shiitake mushrooms, thinly sliced",
+        "2 cups port wine",
+        "1 tablespoon seedless raspberry jam",
+        "1 teaspoon Worcestershire sauce",
+        "1 cup beef broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tenderloin in a Port Shiitake Reduction",
+    "url": "http://allrecipes.com/recipe/162054/beef-tenderloin-in-a-port-shiitake-re/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-in-creamy-porcini-sau.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-in-creamy-porcini-sau.json
new file mode 100644
index 000000000..dda7e0cea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-in-creamy-porcini-sau.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a small bowl, soak dried mushrooms in hot water.",
+        "Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.",
+        "Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut  them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.",
+        "Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes."
+    ],
+    "ingredients": [
+        "1 ounce dried porcini mushrooms",
+        "1 cup hot water",
+        "2 tablespoons butter",
+        "6 tablespoons olive oil, divided",
+        "1 small red onion, finely chopped",
+        "1 teaspoon finely minced garlic",
+        "1 cube beef bouillon",
+        "salt and black pepper to taste",
+        "1/2 cup heavy cream",
+        "2 pounds new potatoes",
+        "2 pounds beef tenderloin medallions",
+        "1/2 teaspoon crushed dried thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tenderloin in Creamy Porcini Sauce",
+    "url": "http://allrecipes.com/recipe/81029/beef-tenderloin-in-creamy-porcini-sau/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-in-herbed-salt-crust-107345.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-in-herbed-salt-crust-107345.json
new file mode 100644
index 000000000..ecaf79eb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-in-herbed-salt-crust-107345.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Pat beef dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown beef (excluding ends), turning occasionally, about 6 minutes total. Transfer beef to a shallow roasting pan, reserving pan drippings in skillet.",
+        "Stir together salt, rosemary, pepper, and water until mixture resembles wet sand. Pat salt mixture onto top and sides of meat to coat evenly and roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 130\u00b0F for medium-rare, 25 to 30 minutes.",
+        "Let meat stand in roasting pan 5 minutes. Remove salt crust and transfer meat to a cutting board. Cut into 1/2-inch-thick slices and spoon meat juices from skillet over slices."
+    ],
+    "ingredients": [
+        "1 (1 1/2-lb) beef tenderloin roast (3 1/2 inches in diameter)",
+        "1 1/2 tablespoons olive oil",
+        "2 cups kosher salt",
+        "1 tablespoon dried rosemary, crumbled",
+        "2 teaspoons black pepper",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Herb",
+        "Roast",
+        "Quick & Easy",
+        "Rosemary",
+        "Beef Tenderloin",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Beef Tenderloin in Herbed Salt Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-in-herbed-salt-crust-107345"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-medallions-with-potato-risotto-357259.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-medallions-with-potato-risotto-357259.json
new file mode 100644
index 000000000..84fbb9988
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-medallions-with-potato-risotto-357259.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.",
+        "Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.",
+        "Divide potato risotto among plates. Place steaks on plates and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 cup finely chopped onion",
+        "1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes",
+        "1/8 teaspoon cayenne pepper",
+        "Coarse kosher salt",
+        "1 1/2 cups (or more) low-salt chicken broth",
+        "1/2 cup heavy whipping cream",
+        "1/4 cup finely grated Parmesan cheese",
+        "1/4 cup finely chopped fresh chives",
+        "6 6-ounce beef tenderloin steaks (each 3/4 to 1 inch thick)",
+        "1 1/2 tablespoons chopped fresh thyme",
+        "1 tablespoon (or more) olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Potato",
+        "Vegetable",
+        "Saut\u00e9",
+        "Dinner",
+        "Meat",
+        "Beef Tenderloin",
+        "Root Vegetable",
+        "Fall",
+        "Winter",
+        "Simmer",
+        "Advance Prep Required",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Beef Tenderloin Medallions with Potato \"Risotto\"",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-medallions-with-potato-risotto-357259"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-mushroom-ragout.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-mushroom-ragout.json
new file mode 100644
index 000000000..9ae604e92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-mushroom-ragout.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "To make the horseradish cr\u00e8me fra\u00eeche, in a bowl, whisk together the horseradish, cr\u00e8me fra\u00eeche, chives and white pepper. Cover and refrigerate for at least 30 minutes before serving.",
+        "Remove the tenderloin from the refrigerator and let stand at room temperature for 2 hours.",
+        "Preheat an oven to 425\u00b0F.",
+        "In a small bowl, whisk together the mustard, the 1 1/2 Tbs. olive oil and the thyme. Set aside.",
+        "Using kitchen string, tie the tenderloin firmly at 1 1/2-inch intervals to keep it plump and round during cooking. Pat thoroughly dry and season all sides generously with salt.",
+        "Heat a large roasting pan over medium-high heat until it is very hot, about 3 minutes. Add enough oil to the pan to coat the bottom. When the oil is shimmering, add the tenderloin and sear without moving for 2 1/2 minutes. Turn the tenderloin and continue to sear until it has an even, dark brown crust on all sides. Transfer the tenderloin to a cutting board, brush with the mustard mixture and season generously with black pepper.",
+        "Set a rack in the roasting pan and place the tenderloin on the rack. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 125\u00b0 to 130\u00b0F, 15 to 20 minutes. The temperature will range from rare to medium-rare in different parts of the tenderloin. Transfer the tenderloin to a platter, cover loosely with aluminum foil, and let rest for at least 15 minutes or up to 30 minutes.",
+        "Meanwhile, prepare the mushroom ragout: In a large fry pan over medium heat, melt the butter. Add the shallots and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they release their liquid, about 10 minutes. Add the Madeira and simmer until almost completely evaporated. Stir in the cream, chives, salt and black pepper. Continue to cook, stirring, until the ragout is thick, creamy, and bubbling, 1 to 2 minutes more.",
+        "Snip the strings and cut the tenderloin into slices about 1/2 inch thick. Arrange on plates with the ragout and serve immediately. Pass the horseradish cr\u00e8me fra\u00eeche alongside. Serves 6 to 8.",
+        "A note from the butcher:",
+        "Purchase a whole 6- to 7-lb. tenderloin; it is a better value than a center-cut roast. Ask your butcher to prepare it \u201cchef ready,\u201d with the gristly side muscle and the silverskin removed and the roast tied. \u2014Michael Milazo, Alexander\u2019s Prime Meats and Catering, San Gabriel, CA",
+        "Adapted from Williams-Sonoma",
+        "The Cook and The Butcher",
+        ", by Brigit Binns (Weldon Owen, Inc., 2011)."
+    ],
+    "ingredients": [
+        "3 Tbs. freshly grated horseradish",
+        "1 cup cr\u00e8me fra\u00eeche",
+        "1 Tbs. plus 2 tsp. finely snipped fresh chives",
+        "1/2 tsp. freshly ground white pepper",
+        "",
+        "1 beef tenderloin, 3 1/2 to 4 lb., silverskin removed or snipped in several places",
+        "2 Tbs. whole-grain mustard",
+        "1 1/2 Tbs. olive oil, plus more for cooking",
+        "1 1/2 tsp. dried thyme",
+        "Kosher salt and freshly ground black pepper, to taste",
+        "",
+        "2 Tbs. unsalted butter",
+        "2 large shallots, finely chopped",
+        "1 lb. mixed mushrooms, such as oyster and cremini, brushed clean and thickly sliced",
+        "1/4 cup Madeira or medium-dry sherry",
+        "1/4 cup heavy cream",
+        "2 tsp. finely snipped fresh chives",
+        "1/4 tsp. salt",
+        "Freshly ground black pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Roasted Beef Tenderloin with Mushroom Ragout",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tenderloin-mushroom-ragout.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-salad-2514.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-salad-2514.json
new file mode 100644
index 000000000..cb33e71c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-salad-2514.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Heat oil in heavy large skillet over medium-high heat. Season steaks with pepper. Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Let stand until cool, about 15 minutes. Cover and refrigerate until well chilled.",
+        "Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper.",
+        "Cook green beans in large saucepan of boiling salted water until just crisp-tender. Drain. Refresh under cold water. Drain well. Pat dry. Combine green beans and remaining ingredients in large bowl. Cut steaks diagonally into thin slices. Add to salad. Add dressing and toss to coat; serve."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 1/2 pounds 1-inch-thick beef tenderloin steaks (about 6 steaks)",
+        "1 1/4 cups olive oil",
+        "1/3 cup balsamic vinegar or red wine vinegar",
+        "3 tablespoons chopped fresh chives",
+        "2 tablespoons orange juice",
+        "1 tablespoon poppy seeds",
+        "3/4 cup green beans, trimmed",
+        "1 head Bibb lettuce, torn into bite-size pieces",
+        "1 head red leaf lettuce, torn into bite-size pieces",
+        "1 16-ounce can mandarin oranges, drained",
+        "1 cup crumbled feta cheese (about 4 ounces)",
+        "3/4 cup coarsely chopped walnuts (about 3 ounces)",
+        "1/2 medium-size red onion, thinly sliced into rings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Nut",
+        "Feta",
+        "Beef Tenderloin",
+        "Walnut",
+        "Fall",
+        "Michigan"
+    ],
+    "title": "Beef Tenderloin Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-salad-2514"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-salad-with-tomatoes-and-avocado.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-salad-with-tomatoes-and-avocado.json
new file mode 100644
index 000000000..c7ed158a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-salad-with-tomatoes-and-avocado.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Place the beef into a vacuum-sealable bag. Add the wine, garlic, sliced shallots, bay leaves, thyme, rosemary, peppercorns and 2 Tbs. of the olive oil. Using a vacuum sealer, vacuum and seal the bag tight according to the manufacturer\u2019s instructions; be sure you have a smooth, airtight seal. Refrigerate for at least 8 hours or up to 24 hours.",
+        "Prepare a sous vide immersion circulator for use according to the manufacturer\u2019s instructions. Preheat the water to 120\u00b0F, 30 minutes to 1 hour.",
+        "Carefully place the bag into the circulating water and cook for 1 1/2 hours. Carefully remove the bag from the circulating water and let rest for 5 minutes. Open the bag and remove the beef, wiping off any large pieces of garlic or shallots. Season the beef with kosher salt.",
+        "In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil until just smoking. Add the beef and sear until browned on all sides, 1 to 2 minutes per side. Transfer to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes.",
+        "In a small bowl, whisk together the vinegar, mustard and chopped shallots. Slowly whisk in the remaining 6 Tbs. olive oil. Season the vinaigrette with kosher salt and pepper. In a large bowl, combine the mesclun, onion and tomatoes. Add the vinaigrette and toss gently. Divide the salad among 4 plates. Top with the avocado. Slice the beef across the grain and arrange on the salads. Sprinkle with Maldon sea salt and serve immediately. Serves 4.",
+        "Williams-Sonoma Kitchen."
+    ],
+    "ingredients": [
+        "1 lb. beef tenderloin",
+        "1 cup red wine",
+        "2 garlic cloves, thinly sliced",
+        "2 shallots, thinly sliced",
+        "2 bay leaves",
+        "2 fresh thyme sprigs",
+        "2 fresh rosemary sprigs",
+        "1 tsp. peppercorns",
+        "9 Tbs. olive oil",
+        "Kosher salt, to taste",
+        "2 Tbs. red wine vinegar",
+        "1 tsp. whole-grain mustard",
+        "2 Tbs. finely chopped shallots",
+        "Freshly ground pepper, to taste",
+        "6 oz. mesclun greens",
+        "1/2 red onion, very thinly sliced",
+        "1 cup grape tomatoes, halved",
+        "1 avocado, pitted, peeled and thinly sliced",
+        "Maldon sea salt or coarse sea salt, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tenderloin Salad with Tomatoes and Avocado",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tenderloin-salad-with-tomatoes-and-avocado.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-shallot-syrah.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-shallot-syrah.json
new file mode 100644
index 000000000..9529e9a66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-shallot-syrah.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 450\u00b0F.",
+        "Rub the beef all over with the olive oil, then rub on the thyme, salt and pepper.",
+        "Place the roast on a rack in a shallow roasting pan just large enough to accommodate it. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 115\u00b0 to 120\u00b0F for rare, about 20 minutes; 125\u00b0 to 130\u00b0F for medium-rare, about 25 minutes; or 130\u00b0 to 140\u00b0F for medium, about 30 minutes. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for about 15 minutes.",
+        "Meanwhile, remove the rack from the roasting pan and place the pan on the stovetop over medium heat. Add the shallots and saut\u00e9, stirring them into the pan juices, until translucent, about 2 minutes. Add the wine a little at a time, stirring to scrape up the browned bits from the pan bottom. Continue to cook until the wine is reduced by nearly half, then stir in the butter. When the butter has melted, remove the pan from the heat and cover to keep warm.",
+        "To serve, cut the beef into slices 1/2 inch thick. Arrange the slices on a warmed platter and drizzle with the sauce. Serve immediately. Serves 8."
+    ],
+    "ingredients": [
+        "1 beef tenderloin, 2 1/2 to 3 lb.",
+        "2 Tbs. extra-virgin olive oil",
+        "2 tsp. minced fresh thyme",
+        "1 1/2 tsp. fine sea salt",
+        "1 tsp. freshly ground pepper",
+        "2 Tbs. minced shallots",
+        "1 cup Syrah",
+        "2 1/2 Tbs. unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tenderloin with Shallot and Syrah Reduction",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tenderloin-shallot-syrah.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-on-potato-galettes-with-mustard-sauce-102422.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-on-potato-galettes-with-mustard-sauce-102422.json
new file mode 100644
index 000000000..0907a4235
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-on-potato-galettes-with-mustard-sauce-102422.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add 1/2 cup shallots and saut\u00e9 4 minutes. Add wine and boil 1 minute. Add both stocks and boil until reduced to 2/3 cup, about 28 minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)",
+        "Preheat oven to 200\u00b0F. Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl. Sprinkle with salt and pepper.",
+        "Heat 2 tablespoons oil in large nonstick skillet over medium heat. Mound potato mixture in skillet in 2 portions, dividing evenly. Using metal spatula, press each into 5-inch oval. Cook until bottom is brown and crisp, about 10 minutes. Turn and cook until second side browns, about 5 minutes. Transfer galettes to baking sheet. Keep warm in oven.",
+        "Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet). Add sauce to skillet and bring to boil, scraping up browned bits. Mix in mustard. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted.",
+        "Place potato galettes on plates. Top each with 1 steak. Spoon sauce over. Sprinkle with remaining 1 tablespoon parsley and serve."
+    ],
+    "ingredients": [
+        "4 tablespoons (1/2 stick) unsalted butter",
+        "1/2 cup plus 1 tablespoon chopped shallots",
+        "1/2 cup dry white wine",
+        "2 cups chicken stock or canned low-salt chicken broth",
+        "1 cup beef stock or canned beef broth",
+        "1 12-ounce russet potato, peeled, grated, drained well",
+        "1/2 cup fresh white breadcrumbs made from French bread",
+        "2 tablespoons chopped fresh parsley",
+        "3 tablespoons olive oil",
+        "2 6-ounce beef tenderloin steaks (about 1 inch thick)",
+        "1 tablespoon coarse-grained mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mustard",
+        "Potato",
+        "Valentine's Day",
+        "Beef Tenderloin",
+        "Steak",
+        "Shallot"
+    ],
+    "title": "Beef Tenderloin Steaks on Potato Galettes with Mustard Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-steaks-on-potato-galettes-with-mustard-sauce-102422"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-stuffed-with-morels-860.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-stuffed-with-morels-860.json
new file mode 100644
index 000000000..d5a695be0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-stuffed-with-morels-860.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms.",
+        "Heat 4 teaspoons oil in medium skillet over medium heat. Add 2 tablespoons shallots and saut\u00e9 1 minute. Add chopped mushrooms; saut\u00e9 5 minutes. Season stuffing with salt and pepper.",
+        "Heat 1 tablespoon oil in large skillet over medium-high heat. Add 4 tablespoons shallots; saut\u00e9 3 minutes. Add sliced mushrooms; saut\u00e9 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add wine; boil 3 minutes. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes.",
+        "Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each steak. Press 1/4 of stuffing into each pocket. Secure with toothpicks. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce over steaks."
+    ],
+    "ingredients": [
+        "4 cups hot water",
+        "2 1/2 to 3 ounces dried morel mushrooms",
+        "4 teaspoons plus 2 tablespoons olive oil",
+        "6 tablespoons minced shallots",
+        "1/4 cup brandy",
+        "1 cup dry white wine",
+        "1/2 cup canned beef broth",
+        "1 cup whipping cream",
+        "4 1 1/2-inch-thick beef tenderloin steaks (about 8 ounces each)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Saut\u00e9",
+        "Beef Tenderloin"
+    ],
+    "title": "Beef Tenderloin Steaks Stuffed with Morels",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-steaks-stuffed-with-morels-860"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-topped-with-ho.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-topped-with-ho.json
new file mode 100644
index 000000000..c326c30bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-topped-with-ho.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.",
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.",
+        "Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done)."
+    ],
+    "ingredients": [
+        "1 tablespoon Dijon mustard",
+        "1 1/2 teaspoons horseradish",
+        "1/4 teaspoon dried basil",
+        "1/4 teaspoon dried thyme leaves",
+        "1/4 teaspoon dried tarragon leaves",
+        "1/4 teaspoon black pepper",
+        "2 (8 ounce) beef tenderloin steaks",
+        "Salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard",
+    "url": "http://allrecipes.com/recipe/133692/beef-tenderloin-steaks-topped-with-ho/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-with-mustard-cognac-sauce-236192.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-with-mustard-cognac-sauce-236192.json
new file mode 100644
index 000000000..feeae6916
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-with-mustard-cognac-sauce-236192.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.",
+        "Transfer steaks to small rimmed baking sheet and keep warm in oven.",
+        "Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and saut\u00e9 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.",
+        "Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve."
+    ],
+    "ingredients": [
+        "6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)",
+        "Coarse kosher salt",
+        "Cracked black pepper",
+        "3 tablespoons canola oil",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, divided",
+        "4 garlic cloves, peeled, smashed",
+        "2 fresh thyme sprigs",
+        "2 fresh rosemary sprigs",
+        "1 cup finely chopped shallots",
+        "1/2 cup Cognac or brandy",
+        "2 tablespoons tawny Port",
+        "3 cups low-salt chicken broth",
+        "2 tablespoons Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Mustard",
+        "Saut\u00e9",
+        "Rosemary",
+        "Beef Tenderloin",
+        "Cognac/Armagnac",
+        "Thyme",
+        "Shallot"
+    ],
+    "title": "Beef Tenderloin Steaks with Mustard-Cognac Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-steaks-with-mustard-cognac-sauce-236192"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-with-port-rosemary-sauce-268.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-with-port-rosemary-sauce-268.json
new file mode 100644
index 000000000..f33671438
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-with-port-rosemary-sauce-268.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Melt butter in heavy large saucepan over medium-high heat. Add shallots and saut\u00e9 until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.",
+        "Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.",
+        "Spoon sauce over steaks and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/2 cup minced shallots (about 4 ounces)",
+        "1 cup dry red wine",
+        "3/4 cup ruby Port",
+        "1 cup canned beef broth",
+        "1 sprig fresh rosemary or 1/2 teaspoon dried",
+        "1 tablespoon olive oil",
+        "4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)",
+        "3 tablespoons chilled and unsalted butter",
+        "1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Herb",
+        "Christmas",
+        "Valentine's Day",
+        "Low Carb",
+        "Beef Tenderloin",
+        "Port",
+        "Red Wine",
+        "Summer",
+        "Washington, D.C."
+    ],
+    "title": "Beef Tenderloin Steaks with Port-Rosemary Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-steaks-with-port-rosemary-sauce-268"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-with-smoky-bacon-bourbon-sauce-103261.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-with-smoky-bacon-bourbon-sauce-103261.json
new file mode 100644
index 000000000..4ac01eafb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-steaks-with-smoky-bacon-bourbon-sauce-103261.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. (Can be made 1 day ahead. Cover; chill.)",
+        "Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes.",
+        "Meanwhile, melt butter in another heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.",
+        "Mix bacon and bourbon into sauce. Season with salt and pepper. Spoon over steaks."
+    ],
+    "ingredients": [
+        "1 1/2 cups dry red wine",
+        "3 garlic cloves, chopped",
+        "1 3/4 cups canned beef broth",
+        "1 1/4 cups canned low-salt chicken broth",
+        "1 1/2 tablespoons tomato paste",
+        "1 bay leaf",
+        "1 fresh thyme sprig",
+        "8 ounces bacon, cut into 1/4-inch pieces",
+        "1 tablespoon all purpose flour",
+        "1 tablespoon butter",
+        "4 1-inch-thick beef tenderloin steaks",
+        "1 tablespoon bourbon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Pork",
+        "Spring"
+    ],
+    "title": "Beef Tenderloin Steaks with Smoky Bacon-Bourbon Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-steaks-with-smoky-bacon-bourbon-sauce-103261"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-stuffed-with-lobster.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-stuffed-with-lobster.json
new file mode 100644
index 000000000..8352b8023
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-stuffed-with-lobster.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Bring a large pot of  water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.",
+        "In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine.  Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.",
+        "Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast."
+    ],
+    "ingredients": [
+        "3 whole lobster tails",
+        "4 pounds beef tenderloin filet",
+        "1 cup butter",
+        "2 teaspoons lemon juice",
+        "1 teaspoon garlic powder",
+        "3 cups white wine",
+        "1/4 cup olive oil",
+        "1 tablespoon cracked black pepper",
+        "1 teaspoon garlic salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tenderloin Stuffed with Lobster",
+    "url": "http://allrecipes.com/recipe/33978/beef-tenderloin-stuffed-with-lobster/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-bordelaise-sauce-caramelized-carrots-and-sh.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-bordelaise-sauce-caramelized-carrots-and-sh.json
new file mode 100644
index 000000000..5bf933703
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-bordelaise-sauce-caramelized-carrots-and-sh.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter. Add the shallots and saut\u00e9, stirring occasionally, until tender and lightly golden, 6 to 8 minutes. Add the pepper, bay leaf and thyme and stir to mix. Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes. Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes. Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.",
+        "In a 10-inch fry pan over medium-high heat, melt 1 Tbs. of the butter. Season the filets with salt and pepper. When the butter is hot, add the filets and sear until golden underneath, about 2 minutes. Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp. pepper, the thyme and bay leaf. Cover and cook for 3 minutes for medium-rare, or until done to your liking. Transfer the filets to warmed individual plates.",
+        "Continue cooking the vegetables, uncovered, until just tender, 1 minute more. Add the sauce, bring to a boil and stir in the remaining 2 Tbs. butter. Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes. Remove the thyme sprig and bay leaf and discard. Stir in the parsley. Spoon the sauce and vegetables around the filets and serve immediately."
+    ],
+    "ingredients": [
+        "1 1/2 Tbs. unsalted butter",
+        "2 shallots, chopped",
+        "1 Tbs. freshly cracked pepper",
+        "1 bay leaf",
+        "6 to 8 fresh thyme sprigs",
+        "1 bottle (375ml) Cabernet Sauvignon (about\u00a01 1/3 cups)",
+        "2 cups unsalted veal or beef stock",
+        "3 Tbs. unsalted butter",
+        "2 beef filets (preferably prime), each 6 oz., well \u00a0\u00a0trimmed",
+        "Salt, to taste",
+        "Freshly cracked pepper, to taste, plus 1/8 tsp.",
+        "1 carrot, cut into 1/4-inch dice (about 1 cup)",
+        "2 shallots, cut into 1/4-inch dice (about 1 cup)",
+        "1 fresh thyme sprig",
+        "1 bay leaf",
+        "1 Tbs. chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tenderloin-with-bordelaise-sauce-caramelized-carrots-and-sh.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-garlic-and-brandy-5861.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-garlic-and-brandy-5861.json
new file mode 100644
index 000000000..f9893b634
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-garlic-and-brandy-5861.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley."
+    ],
+    "ingredients": [
+        "4 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)",
+        "1 tablespoon olive oil",
+        "3 tablespoons chopped fresh parsley",
+        "3 large garlic cloves, chopped",
+        "2/3 cup canned beef broth",
+        "2 tablespoons brandy"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Saut\u00e9",
+        "Low Carb",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Father's Day",
+        "Beef Tenderloin",
+        "Brandy",
+        "Massachusetts"
+    ],
+    "title": "Beef Tenderloin with Garlic and Brandy",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-garlic-and-brandy-5861"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-garlic-horseradish-cream-230745.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-garlic-horseradish-cream-230745.json
new file mode 100644
index 000000000..b6d37d27a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-garlic-horseradish-cream-230745.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 400\u00b0F.",
+        "Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.",
+        "While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.",
+        "Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.",
+        "Stir garlic mixture into cream, then chill until ready to use.",
+        "Increase oven temperature to 475\u00b0F.",
+        "Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425\u00b0F and cook until thermometer inserted diagonally into center of meat registers 130\u00b0F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.",
+        "Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream."
+    ],
+    "ingredients": [
+        "1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact",
+        "1 teaspoon olive oil",
+        "3/4 teaspoon salt",
+        "2 cups heavy cream",
+        "1/4 cup drained bottled horseradish",
+        "1/8 teaspoon white pepper",
+        "1 (3-pound) center-cut beef tenderloin roast, tied",
+        "1/2 cup cracked black pepper",
+        "2 teaspoons granulated beef bouillon",
+        "2 teaspoons salt",
+        "3/4 teaspoon cornstarch",
+        "3/4 teaspoon dried oregano, crumbled",
+        "3/4 teaspoon garlic powder",
+        "3/4 teaspoon paprika (not hot)",
+        "1 tablespoon olive oil",
+        "Special equipment: a roasting pan with a rack; an instant-read thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Garlic",
+        "Roast",
+        "Quick & Easy",
+        "Father's Day",
+        "Dinner",
+        "Horseradish",
+        "Beef Tenderloin",
+        "Gourmet",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Beef Tenderloin with Garlic Horseradish Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-garlic-horseradish-cream-230745"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-ginger-shiitake.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-ginger-shiitake.json
new file mode 100644
index 000000000..cb96e75fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-ginger-shiitake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.",
+        "Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin; reduce by half.",
+        "Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks."
+    ],
+    "ingredients": [
+        "4 (8 ounce) filet mignon steaks",
+        "Kosher salt and fresh cracked pepper to taste",
+        "2 tablespoons olive oil",
+        "3 tablespoons unsalted butter",
+        "2 tablespoons finely minced fresh ginger",
+        "1 tablespoon finely minced garlic",
+        "1/2 cup thinly sliced fresh shiitake mushrooms",
+        "1/2 teaspoon kosher salt",
+        "3 tablespoons sake",
+        "2 tablespoons mirin (Japanese sweet wine)",
+        "1/2 cup unsalted butter",
+        "1 tablespoon finely chopped garlic chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tenderloin with Ginger-Shiitake Brown Butter",
+    "url": "http://allrecipes.com/recipe/132198/beef-tenderloin-with-ginger-shiitake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-goat-cheese-sauce-973.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-goat-cheese-sauce-973.json
new file mode 100644
index 000000000..b6bedbde3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-goat-cheese-sauce-973.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Bring milk to simmer in small saucepan. Transfer to processor. Add bread and process until blended. Add egg, goat cheese, garlic and mustard. Process just until blended. With processor running, gradually add oil and lemon juice; process until smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper and salt. (Can be made 1 day ahead. Cover; refrigerate.)",
+        "Cut each steak in half horizontally. Using meat mallet, pound each piece on work surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking off excess. Melt 1 tablespoon butter in large skillet over high heat. Saut\u00e9 beef in batches until brown, adding more butter as necessary, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat. Remove from heat.",
+        "Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6 plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze among plates. Spoon spaetzle alongside and serve, passing remaining sauce separately."
+    ],
+    "ingredients": [
+        "1 1/2 cups milk",
+        "3 slices white bread, crusts trimmed, bread torn into small pieces",
+        "1 large egg, hard-boiled, chopped",
+        "1/4 cup crumbled soft fresh goat cheese (such as Montrachet), about 2 ounces",
+        "1 garlic clove, chopped",
+        "1 teaspoon Dijon mustard",
+        "1/4 cup olive oil",
+        "2 tablespoons fresh lemon juice",
+        "Pinch of sugar",
+        "Pinch of ground white pepper",
+        "6 7- to 8-ounce beef tenderloin steaks",
+        "1/2 cup all purpose flour",
+        "2 tablespoons (1/4 stick) butter",
+        "1/4 cup Zinfandel or other dry red wine",
+        "3 tablespoons chopped fresh chives",
+        "Zinfandel-glazed Shallots recipe",
+        "Buttermilk-SpinachSpaetzle recipe"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Beef",
+        "Cheese",
+        "Egg",
+        "Saut\u00e9",
+        "Goat Cheese",
+        "Beef Tenderloin",
+        "Red Wine",
+        "Winter"
+    ],
+    "title": "Beef Tenderloin with Goat Cheese Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-goat-cheese-sauce-973"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-morels-and-tarragon-marsala-sauce-351533.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-morels-and-tarragon-marsala-sauce-351533.json
new file mode 100644
index 000000000..be0733895
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-morels-and-tarragon-marsala-sauce-351533.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "If using dried morels, place in 2-cup measuring cup. Add enough hot water to reach 1 1/2-cup mark; let soak until soft, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Cut morels in half if large.",
+        "Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.",
+        "Add remaining 1 tablespoon butter to skillet; add morels and green onions and saut\u00e9 until tender, 3 to 4 minutes. Add cream, 1 tablespoon tarragon, Marsala, and reserved 1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve."
+    ],
+    "ingredients": [
+        "1 1/2-ounce package dried morels, or 6 ounces fresh morels plus 1/2 cup beef broth",
+        "2 6-to 8-ounce beef tenderloin steaks",
+        "2 tablespoons (1/4 stick) butter, divided",
+        "3/4 cup chopped green onions",
+        "1/3 cup heavy whipping cream",
+        "1 tablespoon plus 1 teaspoon chopped fresh tarragon",
+        "1 tablespoon dry Marsala"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Valentine's Day",
+        "Quick & Easy",
+        "Father's Day",
+        "Dinner",
+        "Beef Tenderloin",
+        "Marsala",
+        "Pan-Fry",
+        "Tarragon",
+        "Simmer",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Tenderloin with Morels and Tarragon-Marsala Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-morels-and-tarragon-marsala-sauce-351533"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-mushrooms-and-espagnole-sauce-231181.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-mushrooms-and-espagnole-sauce-231181.json
new file mode 100644
index 000000000..078aee01e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-mushrooms-and-espagnole-sauce-231181.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 425\u00b0F.",
+        "Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.",
+        "Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120\u00b0F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130\u00b0F for medium-rare.)",
+        "While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.",
+        "While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.",
+        "Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.",
+        "Serve beef with sauce."
+    ],
+    "ingredients": [
+        "2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast",
+        "1 tablespoon kosher salt",
+        "2 teaspoons black pepper",
+        "3 tablespoons vegetable oil",
+        "3 tablespoons unsalted butter",
+        "1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges",
+        "1/2 cup medium-dry Sherry",
+        "2 2/3 cupsespagnole sauce",
+        "Special equipment: an instant-read thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Bake",
+        "Roast",
+        "Saut\u00e9",
+        "Christmas",
+        "Beef Tenderloin",
+        "Sherry",
+        "Gourmet"
+    ],
+    "title": "Beef Tenderloin with Mushrooms and Espagnole Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-mushrooms-and-espagnole-sauce-231181"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-pinot-noir.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-pinot-noir.json
new file mode 100644
index 000000000..f9d7b5b87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-pinot-noir.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Let the beef tenderloin stand at room temperature for 30 minutes.",
+        "Preheat an oven to 400\u00baF (200\u00baC).",
+        "Generously season the beef with salt and pepper. In a 5-quart (5-l) ovenproof essential pan or saut\u00e9 pan over medium-high heat, warm the oil. When the oil is shimmering, add the beef and sear on all sides, about 10 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 130\u00baF (54\u00baC) for medium-rare, 16 to 18 minutes. Transfer the beef to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.",
+        "Meanwhile, pour off the excess fat from the pan. Pour the finishing sauce into the pan. Set over low heat and stir until the sauce is hot, scraping up any browned bits from the pan bottom. Remove the pan from the heat and whisk in the butter. Cut the beef into thin slices, spoon the sauce over the meat and serve immediately. Serves 6 to 8.",
+        "Williams-Sonoma Kitchen"
+    ],
+    "ingredients": [
+        "2 1/2 lb. (1.25 kg) center-cut beef tenderloin",
+        "Kosher salt and freshly ground pepper, to taste",
+        "2 tsp. vegetable oil",
+        "1 cup (135 g) Pinot Noir finishing sauce",
+        "2 Tbs. cold unsalted butter, cut into pieces"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tenderloin with Pinot Noir Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tenderloin-with-pinot-noir.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-port-balsamic-sauce-5808.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-port-balsamic-sauce-5808.json
new file mode 100644
index 000000000..8f4d1d246
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-port-balsamic-sauce-5808.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.",
+        "Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.",
+        "Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve."
+    ],
+    "ingredients": [
+        "1 cup ruby Port",
+        "1 cup dry white wine",
+        "2 8-ounce beef tenderloin steaks",
+        "All purpose flour",
+        "3 tablespoons unsalted butter",
+        "1 tablespoon olive oil",
+        "2 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Vinegar",
+        "Beef Tenderloin",
+        "Port",
+        "White Wine"
+    ],
+    "title": "Beef Tenderloin with Port-Balsamic Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-port-balsamic-sauce-5808"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-red-wine-and-marrow-sauce-105500.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-red-wine-and-marrow-sauce-105500.json
new file mode 100644
index 000000000..0619e781a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-red-wine-and-marrow-sauce-105500.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Rinse marrowbones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones. Cut marrow crosswise into 1/8-inch-thick rounds. Cover marrow with cold water in a bowl and chill, changing water twice, 24 hours.",
+        "Boil wine, shallot, mushrooms, carrot, thyme, bay leaf, and peppercorns in a 3-quart heavy saucepan until reduced to about 1/2 cup, about 15 minutes. Add veal stock and return to a boil. Pour through a fine sieve into a 2-quart heavy saucepan, pressing on and discarding solids. Return sauce to a boil. Stir together arrowroot and Madeira and whisk into sauce. Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and season with pepper.",
+        "Preheat oven to 350\u00b0F.",
+        "Pat beef dry and sprinkle with salt and pepper. Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes. Put roasting pan with beef in middle of oven and roast until an instant-read thermometer inserted diagonally 2 inches into center registers 130\u00b0F for medium-rare, about 30 minutes. Transfer to a cutting board and let stand 10 minutes, then cut into 1/2-inch-thick slices.",
+        "Bring broth, water, and salt to a simmer in a small saucepan. Drain marrow and transfer with a slotted spoon to saucepan. Poach at a bare simmer 8 minutes.",
+        "Bring sauce to a simmer and add marrow using slotted spoon.",
+        "Pour some sauce over sliced beef and serve remainder on side. If desired, arrange marrow rounds between beef slices with slotted spoon."
+    ],
+    "ingredients": [
+        "3 lb (3- to 4-inch-long) beef marrowbones (about 6 bones), both ends of marrow exposed",
+        "2 cups dry red wine (preferably Bordeaux)",
+        "1/3 cup finely chopped shallot",
+        "1/2 cup chopped mushrooms",
+        "1 small carrot, finely chopped",
+        "2 large sprigs fresh thyme",
+        "1 bay leaf (not California)",
+        "10 black peppercorns, cracked",
+        "2 cupsVeal stock",
+        "4 teaspoons arrowroot",
+        "1 tablespoon Madeira",
+        "1/4 teaspoon salt",
+        "1 (2 3/4- to 3-lb) trimmed and tied beef tenderloin",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 tablespoon vegetable oil",
+        "1 tablespoon unsalted butter",
+        "1 cup beef broth",
+        "1 cup water",
+        "1/2 teaspoon salt",
+        "Garnish: watercress sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Roast",
+        "Dinner",
+        "Red Wine",
+        "Thyme",
+        "Shallot",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Tenderloin with Red-Wine and Marrow Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-red-wine-and-marrow-sauce-105500"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-red-wine-sauce-creamed-spinach-and-truffled-french-fries-230635.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-red-wine-sauce-creamed-spinach-and-truffled-french-fries-230635.json
new file mode 100644
index 000000000..7dd71d12e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-red-wine-sauce-creamed-spinach-and-truffled-french-fries-230635.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; saut\u00e9 until tender, about 12 minutes. Sprinkle sugar over; saut\u00e9 until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.",
+        "Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)",
+        "Preheat oven to 350\u00b0F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120\u00b0F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.",
+        "Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.",
+        "Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons canola oil",
+        "8 ounces shallots, sliced (about 2 cups)",
+        "1 6-ounce package sliced mushrooms",
+        "2 tablespoons sugar",
+        "2 tablespoons red wine vinegar",
+        "1 750-ml bottle Pinot Noir or other dry red wine",
+        "1 14-ounce can low-salt chicken broth",
+        "1 14-ounce can beef broth",
+        "2 fresh thyme sprigs",
+        "1 1/2 teaspoons whole black peppercorns",
+        "1 Turkish bay leaf",
+        "1 tablespoon butter, room temperature",
+        "1 tablespoon all purpose flour",
+        "1 2-pound beef tenderloin roast",
+        "1 tablespoon olive oil",
+        "1 cup whipping cream",
+        "2 9-ounce packages fresh baby spinach leaves",
+        "Truffled French Fries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Beef",
+        "Mushroom",
+        "Roast",
+        "Saut\u00e9",
+        "Father's Day",
+        "Dinner",
+        "Beef Tenderloin",
+        "Spinach",
+        "Red Wine",
+        "Shallot",
+        "San Francisco",
+        "California",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-red-wine-sauce-creamed-spinach-and-truffled-french-fries-230635"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-roasted-shallots-bacon-and-port-4542.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-roasted-shallots-bacon-and-port-4542.json
new file mode 100644
index 000000000..6356dbafa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-roasted-shallots-bacon-and-port-4542.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 375\u00b0F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.",
+        "Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)",
+        "Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, saut\u00e9 bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125\u00b0F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.",
+        "Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce."
+    ],
+    "ingredients": [
+        "1 1/2 pounds large shallots (about 24), halved lengthwise, peeled",
+        "3 tablespoons olive oil",
+        "6 cups canned beef broth",
+        "1 1/2 cups tawny Port",
+        "1 tablespoon tomato paste",
+        "2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed",
+        "2 teaspoons dried thyme",
+        "7 bacon slices, chopped",
+        "6 tablespoons (3/4 stick) butter",
+        "1 1/2 tablespoons all purpose flour",
+        "1 large bunch watercress"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Roast",
+        "Christmas",
+        "Beef Tenderloin",
+        "Bacon",
+        "Port",
+        "Winter",
+        "Shallot"
+    ],
+    "title": "Beef Tenderloin with Roasted Shallots, Bacon and Port",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-roasted-shallots-bacon-and-port-4542"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-roasted-shallots.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-roasted-shallots.json
new file mode 100644
index 000000000..273e99027
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-roasted-shallots.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).  In 9 inch pie pan, toss shallots with oil to coat.  Season with salt and pepper.  Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.",
+        "In a large saucepan, combine beef broth and port.  Bring to a boil.  Cook over high heat until the volume is reduced by half, about 30 minutes.  Whisk in tomato paste.  Set aside.",
+        "Pat beef dry; sprinkle with thyme, salt and pepper.  In a large roasting pan, set over medium heat on the stove top, saute bacon until golden.  Using a slotted spoon, transfer bacon to paper towels.  Add beef to pan; brown on all sides over medium high heat, about 7 minutes.",
+        "Transfer pan to oven.  Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes.  Transfer beef to platter.  Tent loosely with foil.",
+        "Spoon fat off top of pan drippings in roasting pan.  Place pan over high heat on stove top.  Add broth mixture, and bring to boil; stir to scrape up any browned bits.  Transfer to a medium saucepan, and bring to simmer.  Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste;  whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter.  Stir in roasted shallots and reserved bacon.  Season with salt and pepper.",
+        "Cut beef into 1/2 inch thick slices.  Spoon some sauce over, and garnish with watercress."
+    ],
+    "ingredients": [
+        "3/4 pound shallots, halved lengthwise and peeled",
+        "1 1/2 tablespoons olive oil",
+        "salt and pepper to taste",
+        "3 cups beef broth",
+        "3/4 cup port wine",
+        "1 1/2 teaspoons tomato paste",
+        "2 pounds beef tenderloin roast, trimmed",
+        "1 teaspoon dried thyme",
+        "3 slices bacon, diced",
+        "3 tablespoons butter",
+        "1 tablespoon all-purpose flour",
+        "4 sprigs watercress, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tenderloin With Roasted Shallots",
+    "url": "http://allrecipes.com/recipe/14606/beef-tenderloin-with-roasted-shallots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-salsa-verde-4254.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-salsa-verde-4254.json
new file mode 100644
index 000000000..44402e94a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-salsa-verde-4254.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.",
+        "Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.",
+        "Preheat oven to 400\u00b0F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125\u00b0F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa."
+    ],
+    "ingredients": [
+        "3 tablespoons chopped fresh thyme",
+        "2 tablespoons coarse salt",
+        "1 tablespoon ground pepper",
+        "1 2 1/2-pound whole beef tenderloin, trimmed",
+        "3/4 cup extra-virgin olive oil",
+        "2 tablespoons drained capers",
+        "2 tablespoons chopped Italian parsley",
+        "2 tablespoons chopped shallot",
+        "1 tablespoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Marinate",
+        "Roast",
+        "Saut\u00e9",
+        "Low Carb",
+        "Low/No Sugar",
+        "Wheat/Gluten-Free",
+        "Beef Tenderloin",
+        "Fall",
+        "Chill",
+        "Thyme",
+        "Shallot",
+        "Parsley",
+        "Capers"
+    ],
+    "title": "Beef Tenderloin with Salsa Verde",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-salsa-verde-4254"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-shallot-and-red-wine-reduction.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-shallot-and-red-wine-reduction.json
new file mode 100644
index 000000000..c54a9702b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-shallot-and-red-wine-reduction.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Let the beef tenderloin stand at room temperature for about 1 hour before roasting.",
+        "Preheat an oven to 450\u00b0F.",
+        "Rub the tenderloin all over with the olive oil, then rub with the thyme, salt and pepper.",
+        "Place the tenderloin on a V-shaped rack in a shallow roasting pan just large enough to accommodate it. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 125\u00b0F for very rare to rare, about 20 minutes; 130\u00b0F for medium-rare, about 25 minutes; or 135\u00b0F for medium, about 30 minutes.",
+        "Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for about 15 minutes.",
+        "Meanwhile, remove the rack from the roasting pan and place the pan on the stovetop over medium heat. Add the shallots and saut\u00e9, stirring them into the pan juices, until translucent, about 2 minutes. Add the wine, a little at a time, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Cook until the wine is reduced by nearly half. Stir in the butter. When the butter has melted, remove the sauce from the heat and cover to keep warm.",
+        "Cut the tenderloin across the grain into slices 1/2 inch thick. Arrange the slices on a platter, drizzle with the sauce and serve immediately. Serves 8.",
+        "Adapted from Williams-Sonoma",
+        "Two in the Kitchen",
+        ", by Christie Dufault & Jordan Mackay (Weldon Owen, 2012)."
+    ],
+    "ingredients": [
+        "1 beef tenderloin, 2 1/2 to 3 lb.",
+        "2 Tbs. extra-virgin olive oil",
+        "2 tsp. minced fresh thyme",
+        "1 1/2 tsp. salt",
+        "1 tsp. freshly ground pepper",
+        "2 Tbs. minced shallots",
+        "1 cup full-bodied red wine, such as Syrah or Cabernet Sauvignon",
+        "2 1/2 Tbs. unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tenderloin with Shallot and Red Wine Reduction",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tenderloin-with-shallot-and-red-wine-reduction.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-smoked-paprika-mayonnaise-242869.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-smoked-paprika-mayonnaise-242869.json
new file mode 100644
index 000000000..0066a1876
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-smoked-paprika-mayonnaise-242869.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 500\u00b0F with rack in middle.",
+        "Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.",
+        "Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120\u00b0F, 25 to 35 minutes for medium-rare.",
+        "Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130\u00b0F as it rests.)",
+        "Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste",
+        "Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise."
+    ],
+    "ingredients": [
+        "2 large garlic cloves",
+        "1 teaspoon smoked paprika",
+        "1 teaspoon ground cumin",
+        "1 tablespoon olive oil",
+        "1 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied",
+        "1 cup mayonnaise",
+        "1 teaspoon smoked paprika",
+        "1/2 teaspoon ground cumin",
+        "2 tablespoons meat juices from beef, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Roast",
+        "Dinner",
+        "Buffet",
+        "Mayonnaise",
+        "Beef Tenderloin",
+        "Spice",
+        "Gourmet",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beef Tenderloin with Smoked Paprika Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-smoked-paprika-mayonnaise-242869"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-spring-vegetables-2071.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-spring-vegetables-2071.json
new file mode 100644
index 000000000..78f5d93ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloin-with-spring-vegetables-2071.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Combine beef stock and chicken stock in medium saucepan. Boil until reduced to 3/4 cup, about 20 minutes. Set aside.",
+        "Cook carrots in large saucepan of boiling salted water 3 minutes. Using slotted spoon, transfer carrots to strainer and rinse under cold water. Add beans to boiling water; cook 1 minute. Transfer to strainer with carrots and rinse under cold water. Drain well. Arrange carrots, beans, bell pepper, mushrooms, asparagus and zucchini in single layer on large baking sheet. (Stock and vegetables can be prepared 4 hours ahead. Cover stock and vegetables separately and refrigerate.)",
+        "Preheat broiler. Sprinkle steaks with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate; tent with aluminum foil to keep warm. Add dry red wine to same skillet. Boil until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes. Add reduced stock and bring to boil. Remove from heat. Add chilled butter a few pieces at a time and whisk just until melted. Season sauce to taste with salt and pepper.",
+        "Meanwhile, brush vegetables lightly with olive oil. Broil vegetables until crisp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.",
+        "Spoon Champ onto 4 plates. Place steaks atop Champ. Arrange vegetables decoratively around Champ. Arrange vegetables decoratively around Champ. Spoon sauce over vegetables and serve."
+    ],
+    "ingredients": [
+        "2 cups beef stock or canned broth",
+        "1 cup chicken stock or canned low-salt broth",
+        "4 small carrots, peeled, halved lengthwise",
+        "16 green beans, trimmed",
+        "1 red bell pepper, cut into 8 strips",
+        "4 fresh shiitake mushrooms, stemmed",
+        "8 asparagus spears, trimmed",
+        "1 zucchini, trimmed, cut into 1/2-inch-thick rounds",
+        "4 8-ounce beef tenderloin steaks (about 1 1/4 inches thick)",
+        "2 tablespoons olive oil",
+        "1/2 cup dry red wine",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces",
+        "Olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Vegetable",
+        "Broil",
+        "Spring",
+        "Ireland"
+    ],
+    "title": "Beef Tenderloin with Spring Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-with-spring-vegetables-2071"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tenderloins-with-mushroom-garlic.json b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloins-with-mushroom-garlic.json
new file mode 100644
index 000000000..dd3144406
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tenderloins-with-mushroom-garlic.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.",
+        "Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.",
+        "Serve mushroom sauce over steaks."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "4 (7 ounce) beef tenderloin steaks (1 1/2 inches thick)",
+        "2 cups sliced baby portabella mushrooms",
+        "4 cloves garlic, finely chopped",
+        "2 tablespoons dry white wine or beef broth",
+        "1 (9 ounce) pouch Progresso\u2122 Recipe Starters\u2122 creamy portabella mushroom cooking sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tenderloins with Mushroom-Garlic Sauce",
+    "url": "http://allrecipes.com/recipe/228691/beef-tenderloins-with-mushroom-garlic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-teppanyaki.json b/serverless-fleets/data/input/inferencing/recipes/beef-teppanyaki.json
new file mode 100644
index 000000000..aa657b88d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-teppanyaki.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place a Himalayan salt plate on a grill and preheat the grill to medium-high heat. Slowly preheat the salt plate over a period of 45 minutes according to the manufacturer\u2019s instructions. The internal grill temperature should be 450\u00b0 to 500\u00b0F.",
+        "Meanwhile, in a large bowl, whisk together the sesame oil, the 1 1/2 Tbs. canola oil, the garlic, ginger, sugar and green onions. Add the beef, red onion and jalape\u00f1o and toss until well combined.\u00a0 Let stand at room temperature for 30 minutes.",
+        "Lightly brush the preheated salt plate with canola oil. Working in batches, place the beef mixture on the salt plate in a single layer and cook, turning once, until browned on both sides, 1 to 2 minutes per side. Transfer the beef to a warmed serving dish. Brush the salt plate with more canola oil between batches. Serve the beef immediately. Serves 4.",
+        "Williams-Sonoma Kitchen"
+    ],
+    "ingredients": [
+        "1 1/2 Tbs. toasted sesame oil",
+        "1 1/2 Tbs. canola oil, plus more for brushing",
+        "1 1/2 tsp. minced garlic",
+        "2 tsp. minced fresh ginger",
+        "2 Tbs. sugar",
+        "1/4 cup thinly sliced green onions, white and light green\n\u00a0 portions",
+        "2 New York strip steaks, each about 10 oz. and 1 inch thick,\n\u00a0 thinly sliced",
+        "1/2 red onion, thinly sliced",
+        "1 large jalape\u00f1o, thinly sliced into rounds"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Teppanyaki",
+    "url": "http://www.williams-sonoma.com/recipe/beef-teppanyaki.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-teriyaki.json b/serverless-fleets/data/input/inferencing/recipes/beef-teriyaki.json
new file mode 100644
index 000000000..e00a6af7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-teriyaki.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.",
+        "Meanwhile, slice beef into very thin strips.",
+        "In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.",
+        "In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.",
+        "Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice."
+    ],
+    "ingredients": [
+        "1 1/2 cups uncooked glutinous white rice",
+        "1 2/3 cups water",
+        "1 pound boneless beef sirloin steak (3/4 inch thick)",
+        "2 tablespoons cornstarch",
+        "1 (14 ounce) can beef broth",
+        "2 tablespoons soy sauce",
+        "1 tablespoon packed brown sugar",
+        "1/4 teaspoon garlic powder",
+        "4 cups fresh broccoli florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Teriyaki",
+    "url": "http://allrecipes.com/recipe/23921/beef-teriyaki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tip-salad-topping.json b/serverless-fleets/data/input/inferencing/recipes/beef-tip-salad-topping.json
new file mode 100644
index 000000000..52a6bd0e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tip-salad-topping.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "1 tablespoon soy sauce",
+        "1 onion, sliced",
+        "1 green bell pepper, seeded and thinly sliced",
+        "1 pound beef stew meat, cut into 1/2 inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tip Salad Topping",
+    "url": "http://allrecipes.com/recipe/26590/beef-tip-salad-topping/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tips-and-gravy.json b/serverless-fleets/data/input/inferencing/recipes/beef-tips-and-gravy.json
new file mode 100644
index 000000000..1a57e03d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tips-and-gravy.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.",
+        "Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.",
+        "Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.",
+        "Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon butter, or to taste",
+        "1 pound beef stew meat, cut into 1/2 inch pieces",
+        "2 (10.75 ounce) cans cream of mushroom soup",
+        "2 1/2 cups milk",
+        "salt and ground black pepper to taste",
+        "Mashed Potatoes:",
+        "4 potatoes, peeled and cubed, or more to taste",
+        "1/4 cup butter, or to taste",
+        "1/4 cup milk, or to taste",
+        "salt and ground black pepper to taste",
+        "Corn:",
+        "2 (15.25 ounce) cans whole kernel corn, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tips and Gravy",
+    "url": "http://allrecipes.com/recipe/246239/beef-tips-and-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tips-and-merlot-gravy-with-beef.json b/serverless-fleets/data/input/inferencing/recipes/beef-tips-and-merlot-gravy-with-beef.json
new file mode 100644
index 000000000..d1890043b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tips-and-merlot-gravy-with-beef.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.",
+        "Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.",
+        "Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.",
+        "About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "1/4 cup Worcestershire sauce",
+        "2 tablespoons garlic powder",
+        "1/2 teaspoon seasoned salt, or to taste",
+        "1 pound beef tips (preferably black angus)",
+        "2 tablespoons vegetable oil, or as needed",
+        "1 (16 ounce) package sliced fresh mushrooms",
+        "1 small onion, chopped",
+        "1 (32 fluid ounce) container beef broth",
+        "2 (.75 ounce) packets dry brown gravy mix",
+        "1 tablespoon browning sauce (such as Kitchen Bouquet\u00ae)",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 bay leaf",
+        "1 teaspoon dried parsley",
+        "1/4 cup Merlot wine",
+        "1/4 cup butter",
+        "1 small onion, chopped",
+        "1 cup white rice",
+        "2 (10.5 ounce) cans beef consomme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tips and Merlot Gravy with Beef and Onion Rice",
+    "url": "http://allrecipes.com/recipe/223374/beef-tips-and-merlot-gravy-with-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tips-and-noodles.json b/serverless-fleets/data/input/inferencing/recipes/beef-tips-and-noodles.json
new file mode 100644
index 000000000..bc9ddfc75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tips-and-noodles.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.",
+        "Bake in a preheated oven for 1 hour.",
+        "While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles."
+    ],
+    "ingredients": [
+        "1 pound sirloin tips, cubed",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (1.25 ounce) package beef with onion soup mix",
+        "1 (4.5 ounce) can mushrooms, drained",
+        "1 cup water",
+        "1 (16 ounce) package wide egg noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tips and Noodles",
+    "url": "http://allrecipes.com/recipe/23915/beef-tips-and-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tips-burgundy.json b/serverless-fleets/data/input/inferencing/recipes/beef-tips-burgundy.json
new file mode 100644
index 000000000..4df890cac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tips-burgundy.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat an electric skillet for 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C); add vegetable oil. Cook beef tips in the hot oil until browned on all sides, about 5 minutes.",
+        "Heat olive oil and butter in a skillet over medium-high heat; saute onion and garlic until softened, 5 to 10 minutes. Add onion mixture, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to beef tips.",
+        "Cover electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.",
+        "Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a bowl until smooth; stir into liquid mixture in the electric skillet and cook until thickened, about 5 minutes more."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "2 pounds beef tips, trimmed",
+        "2 tablespoons olive oil",
+        "1 tablespoon butter",
+        "1 onion, minced",
+        "3 cloves garlic, minced",
+        "1 (32 ounce) carton beef stock",
+        "12 fluid ounces Burgundy cooking wine, divided",
+        "2 tablespoons soy sauce",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon browning sauce (such as Kitchen Bouquet\u00ae)",
+        "2 cups water, or more as needed",
+        "2 tablespoons cornstarch, or more as needed",
+        "2 tablespoons water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tips Burgundy",
+    "url": "http://allrecipes.com/recipe/239737/beef-tips-burgundy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tips.json b/serverless-fleets/data/input/inferencing/recipes/beef-tips.json
new file mode 100644
index 000000000..bae0464fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tips.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large skillet heat oil over high heat. Saute the onion until almost translucent.",
+        "Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.",
+        "Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.",
+        "Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened."
+    ],
+    "ingredients": [
+        "3 tablespoons vegetable oil",
+        "1 onion, chopped",
+        "2 pounds cubed beef stew meat",
+        "2 cups water",
+        "1/4 cup soy sauce",
+        "1/4 cup Worcestershire sauce",
+        "1 teaspoon garlic powder",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 (.75 ounce) packet dry brown gravy mix",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Tips",
+    "url": "http://allrecipes.com/recipe/23923/beef-tips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-tortellini-in-broth.json b/serverless-fleets/data/input/inferencing/recipes/beef-tortellini-in-broth.json
new file mode 100644
index 000000000..c698e1172
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-tortellini-in-broth.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a large fry pan over medium heat, melt the butter. Add the carrot, celery and onion and cook, stirring frequently, until the vegetables are tender and golden, 10 to 15 minutes. Add the beef, the 3/4 tsp. salt and a pinch of pepper. Cook, stirring and breaking up the meat with a wooden spoon until it is no longer red and its juices have evaporated, about 10 minutes. Add the wine, bring to a simmer and cook until the wine evaporates, about 2 minutes. Remove from the heat and let cool slightly.",
+        "Scrape the beef mixture into a food processor and pulse until finely chopped. Add the eggs, the 1/2 cup cheese and the bread crumbs and pulse just until blended. Scrape the mixture into a bowl, cover and chill for at least 1 hour or for up to overnight.",
+        "Lightly flour 3 or 4 rimmed baking sheets.",
+        "Make the pasta dough according to the recipe, then divide and roll out each piece into a sheet 1/16 inch thick, as directed in the related tip at left. Lay the pasta sheet on a lightly floured work surface and, using a knife or a pastry wheel, cut it into 2-inch squares. Layer the squares on one of the prepared baking sheets, spacing them so they don\u2019t touch and separating each layer with a lightly floured kitchen towel.",
+        "To fill the tortellini, place about 1/2 tsp. of the filling in the center half of each square. Dip a pastry brush in cool water and lightly brush around the filling. Fold a corner of the dough over the filling to form a triangle. Using your fingers, mold the dough around the filling to eliminate any air pockets. Firmly press the edges together to seal. Bring the 2 opposite points of the triangle together to form a circle and pinch the points together to seal. The third point forms a peaked top; curl it back slightly. Place the filled tortellini in single layers on the prepared baking sheets, making sure they don't touch.",
+        "When you have made all of the tortellini, freeze half of them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and freeze for up to 3 months. You can cook the remaining tortellini immediately, or cover with a kitchen towel and refrigerate until ready to cook. They will keep for up to 3 hours; turn them several times during that time so that they do not stick.",
+        "In a saucepan, heat the broth over low heat until it is barely simmering. Keep warm while you cook the tortellini.",
+        "Meanwhile, bring a large pot three-fourths full of water to a rolling boil. Add the 2 Tbs. salt and then the tortellini and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, until the tortellini rise to the surface and are al dente, about 2 minutes. Using a large slotted spoon, carefully transfer the tortellini to a colander to drain, then add to the broth in the saucepan and heat briefly. Divide evenly among warmed soup bowls and serve at once. Pass grated cheese at the table. Serves 6.",
+        "Adapted from Williams-Sonoma",
+        "Essentials of Italian",
+        "by Michele Scicolone (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "2 Tbs. unsalted butter",
+        "1 carrot, chopped",
+        "1 large celery stalk, chopped",
+        "1 small yellow onion, chopped",
+        "3/4 lb. ground beef sirloin",
+        "3/4 tsp. plus 2 Tbs. sea salt",
+        "Freshly ground pepper, to taste",
+        "1/2 cup dry red wine such as Barbera",
+        "2 eggs, beaten",
+        "1/2 cup firmly packed grated Parmigiano-Reggiano cheese, plus more for serving",
+        "1/4 cup fine dried bread crumbs",
+        "1 lb. fresh egg pasta dough",
+        "8 cups beef or chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef Tortellini in Broth",
+    "url": "http://www.williams-sonoma.com/recipe/beef-tortellini-in-broth.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-vegetable-and-barley-soup-104186.json b/serverless-fleets/data/input/inferencing/recipes/beef-vegetable-and-barley-soup-104186.json
new file mode 100644
index 000000000..0029b8656
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-vegetable-and-barley-soup-104186.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Combine all ingredients except beans in heavy large pot and bring to boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.",
+        "Mix beans with their juices into soup. Cover and continue to simmer until meat is tender, about 30 minutes longer. Season soup with salt and pepper. Ladle into bowls and serve."
+    ],
+    "ingredients": [
+        "1 2 3/4-pound piece flat-cut brisket, cut into 1-inch cubes",
+        "8 cups canned beef broth",
+        "3 8-ounce cans tomato sauce",
+        "4 celery stalks, cut into 1/2-inch pieces",
+        "3 carrots, peeled, chopped",
+        "1 large onion, chopped",
+        "1/3 cup pearl barley, rinsed",
+        "6 large garlic cloves, chopped",
+        "3 bay leaves",
+        "1 1-ounce package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces",
+        "3 15- to 16-ounce cans kidney beans, undrained"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Beef",
+        "Garlic",
+        "Mushroom",
+        "High Fiber",
+        "Barley",
+        "Celery",
+        "Carrot",
+        "Winter"
+    ],
+    "title": "Beef, Vegetable and Barley Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-vegetable-and-barley-soup-104186"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-vegetable-and-wild-mushroom-soup-241129.json b/serverless-fleets/data/input/inferencing/recipes/beef-vegetable-and-wild-mushroom-soup-241129.json
new file mode 100644
index 000000000..128b77b9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-vegetable-and-wild-mushroom-soup-241129.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. Saut\u00e9 until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "1 3/4- to 1-pound cross-cut meaty beef shank bone",
+        "1 1/2 pounds boneless beef chuck, cut into 1-inch cubes",
+        "2 tablespoons chopped fresh thyme, divided",
+        "3 bay leaves",
+        "2 cups chopped onions",
+        "1 1/2 cups diced celery",
+        "5 1/2 cups beef broth",
+        "2 14.5-ounce cans diced tomatoes in juice",
+        "1 large carrot, peeled, diced",
+        "1 large parsnip, peeled, diced",
+        "2 1/2-ounce packages dried porcini mushrooms"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Mushroom",
+        "Vegetable",
+        "Appetizer",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Beef Shank",
+        "Fall",
+        "Winter",
+        "Healthy"
+    ],
+    "title": "Beef, Vegetable, and Wild Mushroom Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-vegetable-and-wild-mushroom-soup-241129"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-vindaloo.json b/serverless-fleets/data/input/inferencing/recipes/beef-vindaloo.json
new file mode 100644
index 000000000..add91edc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-vindaloo.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).",
+        "Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.",
+        "Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve."
+    ],
+    "ingredients": [
+        "1/4 cup distilled white vinegar",
+        "1/4 cup garlic paste",
+        "3 tablespoons ginger paste",
+        "2 tablespoons plain yogurt",
+        "2 tablespoons salt",
+        "1 tablespoon ground black pepper",
+        "1 tablespoon ground red pepper",
+        "2 pounds boneless beef chuck, cut into 1-inch cubes",
+        "1/4 cup vegetable oil",
+        "2 onion, chopped",
+        "4 roma (plum) tomatoes, chopped",
+        "1 cup water",
+        "2 tablespoons chopped fresh cilantro (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Vindaloo",
+    "url": "http://allrecipes.com/recipe/217329/beef-vindaloo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-vino-puff.json b/serverless-fleets/data/input/inferencing/recipes/beef-vino-puff.json
new file mode 100644
index 000000000..95279794d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-vino-puff.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. Remove the filets and set aside to rest; reduce heat to 375 degrees F (190 degrees C).",
+        "Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.",
+        "Pour in Pinot Noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. Stir in garlic salt and Italian seasoning. Reduce heat to low.",
+        "Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat.",
+        "Place puff pastry sheets on a work surface and cut each sheet in half crosswise.",
+        "Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.",
+        "Fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. Repeat with remaining steaks. Place the pastry-covered steaks onto a baking sheet.",
+        "Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry.",
+        "Bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. An instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees F (65 degrees C)."
+    ],
+    "ingredients": [
+        "4 (4 ounce) beef tenderloin filets",
+        "2 tablespoons olive oil",
+        "1 shallot, minced",
+        "1 teaspoon minced garlic, or to taste",
+        "1 cup Pinot Noir (or other semi-dry red wine)",
+        "1 pinch garlic salt, or to taste",
+        "1 pinch Italian seasoning, or to taste",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 sheets frozen puff pastry, thawed",
+        "1 egg white (optional)",
+        "1/4 cup water (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Vino Puff",
+    "url": "http://allrecipes.com/recipe/219985/beef-vino-puff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-wellington.json b/serverless-fleets/data/input/inferencing/recipes/beef-wellington.json
new file mode 100644
index 000000000..aae31b3ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-wellington.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.",
+        "Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.",
+        "Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.",
+        "Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.",
+        "Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.",
+        "Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef."
+    ],
+    "ingredients": [
+        "2 1/2 pounds beef tenderloin",
+        "2 tablespoons butter, softened",
+        "2 tablespoons butter",
+        "1 onion, chopped",
+        "1/2 cup sliced fresh mushrooms",
+        "2 ounces liver pate",
+        "2 tablespoons butter, softened",
+        "salt and pepper to taste",
+        "1 (17.5 ounce) package frozen puff pastry, thawed",
+        "1 egg yolk, beaten",
+        "1 (10.5 ounce) can beef broth",
+        "2 tablespoons red wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Wellington",
+    "url": "http://allrecipes.com/recipe/16899/beef-wellington/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-wellingtons-with-gorgonzola-14632.json b/serverless-fleets/data/input/inferencing/recipes/beef-wellingtons-with-gorgonzola-14632.json
new file mode 100644
index 000000000..12c5e9355
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-wellingtons-with-gorgonzola-14632.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110\u00b0F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.",
+        "Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.",
+        "On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.",
+        "Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.",
+        "Preheat oven to 425\u00b0F.",
+        "Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.",
+        "In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.",
+        "Serve beef Wellingtons with sauce."
+    ],
+    "ingredients": [
+        "four 1 1/2-inch-thick center-cut filets mignons (about 6 ounces each)",
+        "4 large mushrooms (about 1/4 pound total)",
+        "1 tablespoon unsalted butter",
+        "1 tablespoon finely chopped shallot",
+        "1 tablespoon minced garlic",
+        "1 large egg",
+        "1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed",
+        "4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)",
+        "1 cup veal or beef demiglace",
+        "2 tablespoons Sercial Madeira"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Valentine's Day",
+        "Blue Cheese",
+        "Beef Tenderloin",
+        "Winter",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet"
+    ],
+    "title": "Beef Wellingtons with Gorgonzola",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-wellingtons-with-gorgonzola-14632"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-wellingtons.json b/serverless-fleets/data/input/inferencing/recipes/beef-wellingtons.json
new file mode 100644
index 000000000..af6594f38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-wellingtons.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.",
+        "Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.",
+        "Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.",
+        "To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf."
+    ],
+    "ingredients": [
+        "3 cloves garlic, crushed",
+        "1/2 onion, thinly sliced",
+        "1/4 teaspoon freshly ground black pepper",
+        "2 1/2 cups heavy cream",
+        "1 sheet frozen puff pastry, thawed",
+        "1 tablespoon Worcestershire sauce",
+        "3 (4 ounce) beef tenderloin filets",
+        "salt to taste",
+        "3 fresh thyme leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Wellingtons",
+    "url": "http://allrecipes.com/recipe/79310/beef-wellingtons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-with-caramelized-shallots.json b/serverless-fleets/data/input/inferencing/recipes/beef-with-caramelized-shallots.json
new file mode 100644
index 000000000..b2b61a0d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-with-caramelized-shallots.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.",
+        "Heat the remaining oil in the skillet. Add the shallots and cook for 5 minutes or until lightly browned, stirring occasionally.",
+        "Stir the wine and vinegar in the skillet and cook for 5 minutes or until the mixture is reduced by half. Stir in the mustard and concentrated broth. Return the beef to the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture with the noodles."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into thin strips",
+        "6 medium shallots, cut in quarters",
+        "1/2 cup dry red wine",
+        "1 tablespoon balsamic vinegar",
+        "1 tablespoon Dijon-style mustard",
+        "2 packets Swanson\u00ae Flavor Boost\u2122 Concentrated Beef Broth",
+        "1/3 (12 ounce) package medium egg noodles, cooked and drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef with Caramelized Shallots",
+    "url": "http://allrecipes.com/recipe/219541/beef-with-caramelized-shallots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-with-ginger-and-caramelized-onions.json b/serverless-fleets/data/input/inferencing/recipes/beef-with-ginger-and-caramelized-onions.json
new file mode 100644
index 000000000..b10061017
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-with-ginger-and-caramelized-onions.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Marinate the beef",
+        "In a large bowl, combine the beef, 1 Tbs. of the soy sauce and the wine and mix to coat the beef evenly. Set aside for 10 minutes.",
+        "Make the sauce",
+        "In a small bowl, combine the water, the remaining 4 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar, cornstarch and black pepper. Stir to dissolve the sugar and cornstarch.",
+        "Stir-fry the vegetables",
+        "Heat a wok or large fry pan over high heat until very hot and pour in 1 Tbs. of the corn oil. Add the onion and bell pepper and stir-fry until caramelized, about 10 minutes. Using a slotted spoon, transfer the onion mixture to a plate.",
+        "Return the wok to high heat and pour in the remaining 1 Tbs. corn oil. Add the ginger and stir-fry until fragrant, about 10 seconds. Add the beef and stir-fry just until it begins to brown and is still rare in the center, about 1 minute. Return the onion mixture to the wok. Give the sauce a quick stir, add to the wok and stir until the sauce thickens slightly, about 10 seconds. Sprinkle with red pepper flakes and serve immediately with steamed rice. Serves 4.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Asian,",
+        "by Farina Wong Kingsley (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "1 1/2 lb. beef tenderloin or sirloin, cut across the grain into thin strips",
+        "5 Tbs. soy sauce",
+        "2 Tbs. rice wine or dry sherry",
+        "4 Tbs. water",
+        "2 Tbs. Worcestershire sauce",
+        "2 tsp. Asian sesame oil",
+        "1/2 tsp. sugar",
+        "1/2 tsp. cornstarch",
+        "1 tsp. freshly ground black pepper",
+        "2 Tbs. corn or peanut oil",
+        "1 large yellow onion, thinly sliced",
+        "1 orange or yellow bell pepper, seeded and sliced (optional)",
+        "1 Tbs. grated fresh ginger",
+        "Red pepper flakes, to taste (optional)",
+        "Steamed rice for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef with Ginger and Caramelized Onions",
+    "url": "http://www.williams-sonoma.com/recipe/beef-with-ginger-and-caramelized-onions.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-with-green-onion.json b/serverless-fleets/data/input/inferencing/recipes/beef-with-green-onion.json
new file mode 100644
index 000000000..4df5adb42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-with-green-onion.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.",
+        "Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons dry sherry",
+        "3 tablespoons oyster sauce",
+        "1/2 teaspoon white sugar",
+        "2 teaspoons cornstarch",
+        "2 tablespoons peanut oil",
+        "1 pound flank steak, thinly sliced",
+        "6 green onions, cut into 1/2-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef with Green Onion",
+    "url": "http://allrecipes.com/recipe/42829/beef-with-green-onion/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-with-mushrooms-and-barley.json b/serverless-fleets/data/input/inferencing/recipes/beef-with-mushrooms-and-barley.json
new file mode 100644
index 000000000..3f2ba274f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-with-mushrooms-and-barley.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Put the dried mushrooms in a bowl, add the boiling water and soak for 20 minutes. Line a fine-mesh sieve with a double layer of cheesecloth, place over a bowl and drain the mushrooms, reserving the soaking liquid. Rinse the mushrooms with cold water and chop finely.",
+        "Preheat an oven to 300\u00b0F (150\u00b0C).",
+        "In a large, heavy pot over medium-high heat, melt the butter. Working in batches, sear the beef, turning frequently, until browned on all sides, about 10 minutes per batch. Transfer to a plate.",
+        "Add the onions and garlic to the pot and saut\u00e9 until softened, 5 to 7 minutes. Stir in the rehydrated mushrooms. Add the fresh mushrooms, reduce the heat to medium, and saut\u00e9 until they start to brown and release their liquid, about 5 minutes. Stir in the mushroom soaking liquid and the broth. Return the beef to the pot and stir to combine. Cover, transfer to the oven and cook until the beef is tender, about 2 hours.",
+        "Stir in the barley and water. Cover and cook in the oven for 1 hour. Stir in the carrots and parsnips. Cover and cook in the oven until the barley and vegetables are tender, about 30 minutes more. Season with salt and pepper. Garnish with the dill and serve immediately. Serves 4 to 6.",
+        "Adapted from Williams-Sonoma",
+        "One Pot of the Day",
+        ", by Kate McMillan (Weldon Owen, 2012)."
+    ],
+    "ingredients": [
+        "1 oz. (30 g) dried mushrooms, such as porcini",
+        "2 cups (16 fl. oz./500 ml) boiling water",
+        "2 Tbs. unsalted butter",
+        "2 lb. (1 kg) beef chuck, cut into 2-inch (5-cm) pieces",
+        "2 yellow onions, finely chopped",
+        "2 garlic cloves, minced",
+        "1 lb. (500 g) small cremini or other fresh mushrooms, trimmed",
+        "2 cups (16 fl. oz./500 ml) beef broth",
+        "1/2 cup (4 oz./125 g) pearl barley",
+        "1 cup (8 fl. oz./250 ml) water",
+        "3 carrots, finely chopped",
+        "2 parsnips, peeled and finely chopped",
+        "Salt and freshly ground pepper, to taste",
+        "2 Tbs. chopped fresh dill"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beef with Mushrooms and Barley",
+    "url": "http://www.williams-sonoma.com/recipe/beef-with-mushrooms-and-barley.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-with-mushrooms-and-glazed-onions-5347.json b/serverless-fleets/data/input/inferencing/recipes/beef-with-mushrooms-and-glazed-onions-5347.json
new file mode 100644
index 000000000..147971d6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-with-mushrooms-and-glazed-onions-5347.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Place marrow bones in large bowl. Cover with ice water. Refrigerate overnight. Drain bones. Using small sharp knife, push marrow out through bones. Coarsely crumble enough marrow to equal 1 1/4 cups. Reserve bones and any remaining marrow for another use.",
+        "Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.",
+        "Preheat oven to 450\u00b0F. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side. Transfer steaks to rimmed baking sheet. Cook steaks in oven to desired doneness, about 8 minutes for medium-rare. Tent with foil to keep warm.",
+        "Meanwhile, discard excess oil in skillet. Whisk reduced stock mixture into skillet. Bring to boil, scraping up any browned bits. Strain sauce into small saucepan; discard solids. Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted. Keep sauce warm.",
+        "Melt 3 tablespoons butter in another heavy large skillet over medium-high heat. Add mushrooms, shallots and garlic; saut\u00e9 until mushrooms are golden brown and tender, about 10 minutes. Stir in tomatoes and parsley. Season mushroom mixture with salt and pepper.",
+        "Spoon sauce onto plates. Place steaks atop sauce. Spoon mushroom mixture over steaks. Surround with Glazed Onions and serve."
+    ],
+    "ingredients": [
+        "3 pounds 1- to 2-inch pieces beef marrow bones",
+        "3 cups beef stock or canned beef broth",
+        "1 1/2 cups dry red wine",
+        "3/4 cup ruby Port",
+        "6 8-ounce filet mignon steaks (about 1 inch thick)",
+        "1 tablespoon olive oil",
+        "3 tablespoons unsalted butter",
+        "18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced",
+        "3 large shallots, thinly sliced",
+        "1 1/2 tablespoons minced garlic",
+        "3 plum tomatoes, seeded, diced",
+        "2 teaspoons chopped fresh parsley",
+        "Glazed Onions"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Mushroom",
+        "Onion",
+        "Tomato",
+        "Bake",
+        "Saut\u00e9",
+        "Port",
+        "Red Wine",
+        "Winter"
+    ],
+    "title": "Beef with Mushrooms and Glazed Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/beef-with-mushrooms-and-glazed-onions-5347"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-with-onions-watercress.json b/serverless-fleets/data/input/inferencing/recipes/beef-with-onions-watercress.json
new file mode 100644
index 000000000..990408b66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-with-onions-watercress.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a resealable plastic bag, combine the garlic, white onion, fish sauce, sugar, salt, a generous grinding of pepper and 2 Tbs. of the oil. Add the beef, squeeze some of the air out of the bag and seal the bag, turning to distribute the ingredients. Refrigerate for 1 1/2 to 2 hours. Bring the beef to room temperature before cooking.",
+        "In a small bowl, toss together the red onion, vinegar and plenty of pepper. Let stand for 10 to 15 minutes. Add 1 Tbs. of the oil and toss. Divide the watercress and green onions among plates and arrange some of the red onion on top.",
+        "Remove the beef from the bag and discard the marinade. Place a wok or large, heavy fry pan over high heat. Warm the remaining 1 Tbs. oil and swirl to coat the pan. When the oil has just begun to shimmer, add the beef, distributing it evenly, and cook without moving it until golden brown, about 2 minutes. Turn the beef over, add the butter and cook for about 1 minute more. Do not overcook.",
+        "Arrange the beef and pan juices alongside the watercress. Serve immediately. Serves 4 to 6.",
+        "A note from the butcher:",
+        "For this recipe, use the center-cut piece of the tenderloin, called the filet mignon. The tail would be too stringy, and the tip end of the butt side has a small piece of gristle. Purchase the filet mignon from your butcher or buy a whole tenderloin and make the cut yourself. Make sure to cut off the membrane encasing the meat, called the silverskin, and remove the fat from the filet to ensure a clean piece for stir-frying.",
+        "\u2013Jim Cascone, Huntington Meats, Los Angeles, CA",
+        "Adapted from Williams-Sonoma",
+        "The Cook and The Butcher,",
+        "by Brigit Binns (Weldon Owen, 2011)."
+    ],
+    "ingredients": [
+        "6 garlic cloves, minced",
+        "1/2 small white onion, finely chopped",
+        "1 Tbs. Thai or Vietnamese fish sauce",
+        "1 tsp. sugar",
+        "3/4 tsp. kosher salt",
+        "Freshly ground pepper, to taste",
+        "4 Tbs. (2 fl. oz./60 ml) canola oil",
+        "1 1/2 lb. (750 g) filet mignon, cut into 1-inch (2.5-cm) cubes",
+        "1 small red onion, very thinly sliced",
+        "2 Tbs. rice vinegar",
+        "About 6 oz. (185 g) watercress, tough stems removed",
+        "4 green onions, white and light green portions, finely chopped",
+        "1 Tbs. unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Caramelized Beef with Onions and Watercress",
+    "url": "http://www.williams-sonoma.com/recipe/beef-with-onions-watercress.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-with-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/beef-with-vegetables.json
new file mode 100644
index 000000000..122a0a9bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-with-vegetables.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.",
+        "Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "8 ounces beef filet, cut into 1/2 inch strips",
+        "2 tablespoons vegetable oil",
+        "1 onion, chopped",
+        "1 clove garlic, minced",
+        "1 teaspoon chopped fresh ginger root",
+        "1 green bell pepper, chopped",
+        "1 carrot, chopped",
+        "1 (10.5 ounce) can beef broth",
+        "1 tablespoon cornstarch",
+        "1 teaspoon white sugar",
+        "1 tablespoon soy sauce",
+        "1 tablespoon oyster sauce",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef with Vegetables",
+    "url": "http://allrecipes.com/recipe/16254/beef-with-vegetables/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beef-yakitori.json b/serverless-fleets/data/input/inferencing/recipes/beef-yakitori.json
new file mode 100644
index 000000000..e28c8768a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beef-yakitori.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.",
+        "Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.",
+        "Preheat grill for high heat, and position grate 5 inches from coals.",
+        "Brush grate with oil, and place skewers on grill.  Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "2 tablespoons vegetable oil",
+        "2 tablespoons lemon juice",
+        "1 tablespoon sesame seeds",
+        "2 tablespoons white sugar",
+        "2 green onions, thinly sliced",
+        "1 clove garlic, minced",
+        "1/2 teaspoon ground ginger",
+        "1 pound sirloin steak, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beef Yakitori",
+    "url": "http://allrecipes.com/recipe/31026/beef-yakitori/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefaroni.json b/serverless-fleets/data/input/inferencing/recipes/beefaroni.json
new file mode 100644
index 000000000..7ce2d7a3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefaroni.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.",
+        "While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.",
+        "Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "2 cups shredded Cheddar cheese",
+        "2 (15 ounce) cans tomato sauce",
+        "2 tablespoons butter",
+        "1 (16 ounce) package uncooked elbow macaroni",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefaroni",
+    "url": "http://allrecipes.com/recipe/48788/beefaroni/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefburger-parcels.json b/serverless-fleets/data/input/inferencing/recipes/beefburger-parcels.json
new file mode 100644
index 000000000..5a86d18c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefburger-parcels.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).",
+        "In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.",
+        "Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.",
+        "Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.",
+        "Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.",
+        "Meanwhile, make Red Grape Sauce:  In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 onion, finely chopped",
+        "1 clove garlic",
+        "1 tablespoon olive oil",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon Italian seasoning",
+        "salt and pepper to taste",
+        "1 egg",
+        "1 tablespoon olive oil",
+        "1 onion, chopped",
+        "1/2 pound fresh mushrooms, finely chopped",
+        "1 (17.25 ounce) package frozen puff pastry",
+        "1 egg, beaten",
+        "1 cup red grape juice",
+        "1 cube beef bouillon",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon cornstarch, mixed with equal parts water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefburger Parcels",
+    "url": "http://allrecipes.com/recipe/45572/beefburger-parcels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefs-portuguese-style.json b/serverless-fleets/data/input/inferencing/recipes/beefs-portuguese-style.json
new file mode 100644
index 000000000..2b8661f6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefs-portuguese-style.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.",
+        "In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.",
+        "Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup red wine",
+        "1/4 cup water",
+        "10 cloves garlic, chopped",
+        "1 tablespoon chile paste",
+        "1/2 teaspoon white pepper",
+        "1/2 teaspoon salt",
+        "6 (4 ounce) beef tenderloin steaks",
+        "1/3 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefs Portuguese Style",
+    "url": "http://allrecipes.com/recipe/40286/beefs-portuguese-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefsteak-bismarck-101728.json b/serverless-fleets/data/input/inferencing/recipes/beefsteak-bismarck-101728.json
new file mode 100644
index 000000000..17a938f38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefsteak-bismarck-101728.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Mix together beef, butter, green onions, salt and pepper. Form into 4 cakes and broil.",
+        "Serve each hamburger cake topped with a hot soft-fried egg.",
+        "For accompaniments, have plain boiled potatoes liberally dressed with butter and chopped parsley, tomatoes broiled with a seasoning of chopped garlic and basil, and plenty of cold ale. A fitting dessert would be fresh strawberries flavored with orange juice, port wine and Grand Marnier and folded into whipped cream at the last moment. Serve black Italia coffee at the end of this hearty meal."
+    ],
+    "ingredients": [
+        "2 pounds of ground beef",
+        "2 tablespoons of melted butter",
+        "1/4 cup of finely chopped green onions",
+        "1 teaspoon of salt",
+        "2 teaspoons of freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Beef",
+        "Onion",
+        "Ground Beef",
+        "Summer",
+        "House & Garden"
+    ],
+    "title": "Beefsteak Bismarck",
+    "url": "http://www.epicurious.com/recipes/food/views/beefsteak-bismarck-101728"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefsteak-tomato-butterhead-lettuce-and-bacon-with-blue-cheese-dressing-354962.json b/serverless-fleets/data/input/inferencing/recipes/beefsteak-tomato-butterhead-lettuce-and-bacon-with-blue-cheese-dressing-354962.json
new file mode 100644
index 000000000..010292fb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefsteak-tomato-butterhead-lettuce-and-bacon-with-blue-cheese-dressing-354962.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.",
+        "Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.",
+        "Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste."
+    ],
+    "ingredients": [
+        "6 bacon slices, chopped",
+        "1/2 cup sour cream",
+        "3 tablespoons whole milk plus additional if necessary",
+        "2 tablespoons cider vinegar",
+        "1 scallion, chopped",
+        "1 cup crumbled blue cheese (1/4 pound), divided",
+        "1 (1/2-pound) head Bibb or Boston lettuce",
+        "1 large beefsteak tomato, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Tomato",
+        "Appetizer",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Blue Cheese",
+        "Bacon",
+        "Sour Cream",
+        "Lettuce",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/beefsteak-tomato-butterhead-lettuce-and-bacon-with-blue-cheese-dressing-354962"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-baked-ravioli.json b/serverless-fleets/data/input/inferencing/recipes/beefy-baked-ravioli.json
new file mode 100644
index 000000000..05eba51ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-baked-ravioli.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (230 degrees C).",
+        "Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.",
+        "Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.",
+        "Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/2 (25 ounce) package frozen cheese ravioli",
+        "1 (14 ounce) jar spaghetti sauce",
+        "1 (14.5 ounce) can diced tomatoes, drained",
+        "1 cup shredded mozzarella cheese",
+        "1 cup shredded Monterey Jack cheese",
+        "1 tablespoon grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Baked Ravioli",
+    "url": "http://allrecipes.com/recipe/87624/beefy-baked-ravioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-bloody-caesar.json b/serverless-fleets/data/input/inferencing/recipes/beefy-bloody-caesar.json
new file mode 100644
index 000000000..2890a28f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-bloody-caesar.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Rub the rim of a cocktail glass with celery salt. Place ice in the glass, and pour in vodka and tomato and clam juice cocktail. Mix in the bouillon powder, hot pepper sauce, and Worcestershire sauce. Garnish with celery."
+    ],
+    "ingredients": [
+        "1 pinch celery salt",
+        "ice cubes",
+        "1 fluid ounce vodka",
+        "6 fluid ounces tomato and clam juice cocktail",
+        "1 dash dry beef bouillon powder",
+        "1 dash hot pepper sauce",
+        "1 dash Worcestershire sauce",
+        "1 stalk celery"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Bloody Caesar",
+    "url": "http://allrecipes.com/recipe/72536/beefy-bloody-caesar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-broccoli-cheddar-burritos.json b/serverless-fleets/data/input/inferencing/recipes/beefy-broccoli-cheddar-burritos.json
new file mode 100644
index 000000000..4caefa3d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-broccoli-cheddar-burritos.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside.",
+        "Stir Knorr(R) Rice Sides(TM) - Cheddar Broccoli, water and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef mixture. Remove from heat and let stand 2 minutes. Stir in 1/2 cup salsa and 1/2 cup cheese.",
+        "Spoon about 3/4 cup rice mixture onto each tortilla; roll-up.",
+        "Evenly spread 1/2 cup salsa in bottom of 13 x 9-inch greased baking dish. Arrange burritos, seam-side-down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1/2 cup cheese. Cover tightly with aluminum foil and bake 25 minutes or until heated through. Garnish with green onions."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (5.7 ounce) package Knorr\u00ae Rice Sides\u2122 - Cheddar Broccoli",
+        "2 cups water",
+        "1 (15 ounce) can kidney beans, rinsed and drained",
+        "8 (10 inch) burrito-size flour tortillas",
+        "1 (16 ounce) jar salsa, divided",
+        "1 cup shredded Cheddar cheese",
+        "2 green onions, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Broccoli & Cheddar Burritos",
+    "url": "http://allrecipes.com/recipe/245980/beefy-broccoli-cheddar-burritos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-cabbage-stew.json b/serverless-fleets/data/input/inferencing/recipes/beefy-cabbage-stew.json
new file mode 100644
index 000000000..eb398dec5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-cabbage-stew.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large pot over medium heat, cook beef until brown; drain.",
+        "Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning.  Simmer over low heat 1 hour."
+    ],
+    "ingredients": [
+        "1 pound extra-lean ground beef",
+        "1 (15 ounce) can pinto beans",
+        "1 (15 ounce) can kidney beans",
+        "1 (10 ounce) can diced tomatoes with green chile peppers",
+        "1 (14.5 ounce) can Italian-style diced tomatoes",
+        "1 (15 ounce) can whole kernel corn, drained",
+        "1 (11.5 ounce) can tomato juice",
+        "1 1/2 cups water",
+        "1 (16 ounce) package coleslaw mix",
+        "1 teaspoon Greek-style seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Cabbage Stew",
+    "url": "http://allrecipes.com/recipe/26363/beefy-cabbage-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-cheese-dip.json b/serverless-fleets/data/input/inferencing/recipes/beefy-cheese-dip.json
new file mode 100644
index 000000000..7baf0a910
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-cheese-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large skillet, brown beef and sausage. Drain excess fat.",
+        "In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.",
+        "Add meat to the cheese mixture and simmer uncovered until ready to serve."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 pound sausage",
+        "1 bunch green onions, chopped",
+        "1 (16 ounce) jar salsa",
+        "2 pounds processed cheese, shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Cheese Dip",
+    "url": "http://allrecipes.com/recipe/14943/beefy-cheese-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-cheesy-pasta.json b/serverless-fleets/data/input/inferencing/recipes/beefy-cheesy-pasta.json
new file mode 100644
index 000000000..3fa533864
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-cheesy-pasta.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large skillet over medium heat, cook beef, onion, soy sauce and garlic until beef is brown and juices run clear.",
+        "While beef is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Return cooked pasta to its pot over low heat; stir in milk and butter.  Stir in beef mixture until well combined.  Stir in cheese slices, one at a time, until melted.  Serve at once."
+    ],
+    "ingredients": [
+        "1/2 pound lean ground beef",
+        "1 onion, diced",
+        "1/4 cup soy sauce",
+        "1 clove garlic, minced",
+        "5 cups rotelle pasta",
+        "1/4 cup milk",
+        "1 tablespoon butter",
+        "5 slices processed American cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Cheesy Pasta",
+    "url": "http://allrecipes.com/recipe/22156/beefy-cheesy-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-chinese-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/beefy-chinese-dumplings.json
new file mode 100644
index 000000000..8da9852c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-chinese-dumplings.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.",
+        "Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.",
+        "Boil the dumplings in water until they float to the top, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground beef",
+        "2 cups shredded Chinese cabbage",
+        "1 carrot, shredded",
+        "1 onion, minced",
+        "1 egg",
+        "1 teaspoon sugar",
+        "1 teaspoon salt",
+        "1 tablespoon soy sauce",
+        "1 tablespoon vegetable oil",
+        "1 (14 ounce) package wonton wrappers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Chinese Dumplings",
+    "url": "http://allrecipes.com/recipe/87535/beefy-chinese-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-italian-ramen-skillet.json b/serverless-fleets/data/input/inferencing/recipes/beefy-italian-ramen-skillet.json
new file mode 100644
index 000000000..ef0cb3888
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-italian-ramen-skillet.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir beef and pepperoni slices in the hot skillet until beef is completely browned, 5 to 7 minutes. Stir tomatoes, water, and the seasoning packet contents from the ramen noodles into the beef mixture.",
+        "Break ramen noodle blocks into halves and add to beef mixture with the green bell pepper; cook until the noodles soften, about 5 minutes.",
+        "Remove skillet from heat, sprinkle mozzarella cheese over the beef mixture, and place a cover on the skillet; let mixture sit until cheese melts, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef, or to taste",
+        "16 slices pepperoni, or to taste",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1 cup water",
+        "2 (3 ounce) packages beef-flavored ramen noodles",
+        "1 green bell peppers, cut into strips",
+        "1 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Italian Ramen Skillet",
+    "url": "http://allrecipes.com/recipe/239029/beefy-italian-ramen-skillet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-lasagna-roll-ups.json b/serverless-fleets/data/input/inferencing/recipes/beefy-lasagna-roll-ups.json
new file mode 100644
index 000000000..fc2df35ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-lasagna-roll-ups.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.",
+        "Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.",
+        "Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.",
+        "Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.",
+        "Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "6 lasagna noodles",
+        "1 pound extra-lean ground beef",
+        "1 small onion, finely diced",
+        "1 (28 ounce) jar pasta sauce",
+        "1 tablespoon garlic powder",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon dried parsley",
+        "1/2 teaspoon dried chives",
+        "1/8 teaspoon dried oregano",
+        "1 pinch ground nutmeg",
+        "2 cups shredded yellow and white marbled Cheddar cheese, divided",
+        "1 (8 ounce) package light cream cheese, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Lasagna Roll-Ups",
+    "url": "http://allrecipes.com/recipe/230270/beefy-lasagna-roll-ups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-lentil-vegetable-soup.json b/serverless-fleets/data/input/inferencing/recipes/beefy-lentil-vegetable-soup.json
new file mode 100644
index 000000000..e541a2fef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-lentil-vegetable-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Brown beef; break meat into small pieces while cooking.  Drain.",
+        "Place meat in a big pot with lid.  Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce.  Cook on high until it boils.  Reduce heat to low, and cover.  Simmer for about 1 1/2 to  2  hours, or until lentils are tender.  Stir occasionally."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "1 1/2 cups dry lentils, rinsed",
+        "1 cup chopped carrots",
+        "1 cup chopped onion",
+        "1 cup chopped celery",
+        "3 cups water",
+        "1 teaspoon salt",
+        "ground black pepper to taste",
+        "2 cubes beef bouillon cube",
+        "6 cups tomato-vegetable juice cocktail",
+        "1 (4.5 ounce) can mushrooms, drained",
+        "1 dash Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Lentil Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/13189/beefy-lentil-vegetable-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-manicotti.json b/serverless-fleets/data/input/inferencing/recipes/beefy-manicotti.json
new file mode 100644
index 000000000..515525208
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-manicotti.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Place ground beef, onion and garlic in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Remove from heat. Mix in bread crumbs, Italian seasoning, egg and 1 cup shredded cheese. Spoon filling into manicotti shells.",
+        "Combine tomato sauce, stewed tomatoes, wine and mushrooms. Spoon sauce to cover the bottom of an 8x11 inch baking dish. Arrange filled manicotti in a single layer, and cover with remaining sauce. Sprinkle top with remaining cheese.",
+        "Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake 10 minutes."
+    ],
+    "ingredients": [
+        "10 manicotti shells",
+        "1/2 pound ground beef",
+        "1 small onion, chopped",
+        "2 cloves garlic, chopped",
+        "1/4 cup dry bread crumbs",
+        "1/4 teaspoon Italian seasoning",
+        "1 egg",
+        "2 cups Italian blend shredded cheese, divided",
+        "1 (8 ounce) can tomato sauce",
+        "1 (16 ounce) can stewed tomatoes",
+        "1/4 cup white Zinfandel",
+        "3 mushrooms, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Manicotti",
+    "url": "http://allrecipes.com/recipe/41094/beefy-manicotti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-mushroom-barley-soup.json b/serverless-fleets/data/input/inferencing/recipes/beefy-mushroom-barley-soup.json
new file mode 100644
index 000000000..0f4c2abfa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-mushroom-barley-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add  2 cups water, and simmer meat while preparing the vegetables.",
+        "In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.",
+        "Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately."
+    ],
+    "ingredients": [
+        "1 pound cubed beef stew meat",
+        "1 tablespoon vegetable oil",
+        "2 cups water",
+        "2 tablespoons margarine",
+        "2 large carrots, diced",
+        "3 cloves garlic, minced",
+        "1 onion, chopped",
+        "2 stalks celery, chopped",
+        "1 pound fresh mushrooms, sliced",
+        "6 cups water",
+        "3 cubes beef bouillon cube",
+        "1/4 cup pearl barley",
+        "1/4 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Mushroom Barley Soup",
+    "url": "http://allrecipes.com/recipe/12938/beefy-mushroom-barley-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-naked-burrito-skillet.json b/serverless-fleets/data/input/inferencing/recipes/beefy-naked-burrito-skillet.json
new file mode 100644
index 000000000..74a4d1e5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-naked-burrito-skillet.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat a non-stick skillet over medium-high heat. Cook and stir ground beef, onion and bell pepper until beef is browned and onion is translucent, about 5 minutes. Stir in cumin and chili powder. Remove mixture from pan with a slotted spoon and set aside.",
+        "In same skillet, prepare Knorr(R) Rice SidesTM- Beef flavor according to package directions.",
+        "Stir pinto beans and seasoned beef mixture into the rice; continue cooking until thoroughly heated, about 2 minutes. Reduce heat to low.",
+        "Top with Cheddar cheese and continue cooking until cheese melts. Serve with sour cream and any additional favorite toppings."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 medium onion, diced",
+        "1 bell pepper, diced",
+        "1 teaspoon cumin",
+        "1 teaspoon chili powder",
+        "1 (5.5 ounce) package Knorr\u00ae Rice Sides\u2122 - Beef flavor",
+        "1 (15 ounce) can low-sodium pinto beans, rinsed and drained",
+        "1/2 cup shredded Cheddar cheese",
+        "Sour cream for topping (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Naked Burrito Skillet",
+    "url": "http://allrecipes.com/recipe/247047/beefy-naked-burrito-skillet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-oven-packets.json b/serverless-fleets/data/input/inferencing/recipes/beefy-oven-packets.json
new file mode 100644
index 000000000..5faf2d221
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-oven-packets.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut squares out of aluminum foil. Form beef into small, round flat hamburgers and place one (seasoned to taste) on each square. To each burger add a bit of corn, beans, mushrooms and a spoonfull of cheese sauce. Fold foil over so that there is no leaking during baking.",
+        "Bake in the preheated oven for 1 hour."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (15.25 ounce) can whole kernel corn",
+        "1 (15 ounce) can green beans",
+        "2 (4 ounce) jars mushrooms, drained",
+        "1 (16 ounce) jar processed cheese sauce",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Oven Packets",
+    "url": "http://allrecipes.com/recipe/25883/beefy-oven-packets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-southwestern-corn-pudding-casse.json b/serverless-fleets/data/input/inferencing/recipes/beefy-southwestern-corn-pudding-casse.json
new file mode 100644
index 000000000..7ccc2ff8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-southwestern-corn-pudding-casse.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Arrange corn tortilla pieces in the bottom of prepared baking dish.",
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.",
+        "Place onion and corn in a food processor; pulse until onion is coarsely chopped. Add milk, 1/2 cup Cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. Add corn bread mix and pulse until just blended. Spoon corn bread mixture over beef.",
+        "Bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. Top casserole with remaining 1/2 cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt slightly before serving, about 5 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "8 corn tortillas, torn into 2-inch pieces",
+        "1 1/2 pounds ground beef",
+        "1/2 cup salsa",
+        "1/2 teaspoon garlic salt",
+        "1 sweet yellow onion, quartered",
+        "1 (10 ounce) package frozen corn",
+        "2 cups milk",
+        "1 cup shredded Cheddar cheese, divided",
+        "1 (4 ounce) can diced green chile peppers",
+        "1 (4 ounce) jar chopped pimento peppers",
+        "2 large eggs",
+        "1 teaspoon hot sauce",
+        "1 teaspoon smoked paprika",
+        "1/2 teaspoon salt",
+        "1 (7.5 ounce) package corn bread mix (such as Jiffy\u00ae)",
+        "1 (6 ounce) can sliced black olives (optional)",
+        "2 green onions, thinly sliced, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Southwestern Corn Pudding Casserole",
+    "url": "http://allrecipes.com/recipe/234057/beefy-southwestern-corn-pudding-casse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-spanish-rice.json b/serverless-fleets/data/input/inferencing/recipes/beefy-spanish-rice.json
new file mode 100644
index 000000000..04095153d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-spanish-rice.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.",
+        "Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 cup uncooked converted white rice",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped green bell pepper",
+        "1 pound ground beef",
+        "1 cup canned corn",
+        "1 (6 ounce) can tomato sauce",
+        "1/2 cup ketchup",
+        "1 cup water",
+        "salt and pepper to taste",
+        "garlic powder to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Spanish Rice",
+    "url": "http://allrecipes.com/recipe/16173/beefy-spanish-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-tomato-soup.json b/serverless-fleets/data/input/inferencing/recipes/beefy-tomato-soup.json
new file mode 100644
index 000000000..9a4a75cb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-tomato-soup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place beef, onion, celery and diced tomatoes in a stock pot.  Add water, bring to a boil and then simmer for 1 hour.",
+        "Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper.  Bring to boil, simmer for 1 1/2 hours and then serve."
+    ],
+    "ingredients": [
+        "2 pounds lean ground beef",
+        "1 onion, chopped",
+        "2 stalks celery, chopped",
+        "1 (14.5 ounce) can diced tomatoes",
+        "2 cups water",
+        "2 cups tomato-vegetable juice cocktail",
+        "2 cups tomato juice",
+        "1/2 teaspoon garlic powder",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Tomato Soup",
+    "url": "http://allrecipes.com/recipe/13359/beefy-tomato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beefy-vegetable-soup.json b/serverless-fleets/data/input/inferencing/recipes/beefy-vegetable-soup.json
new file mode 100644
index 000000000..6e6756107
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beefy-vegetable-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.",
+        "Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top."
+    ],
+    "ingredients": [
+        "10 cups beef broth",
+        "1 (15 ounce) can tomato sauce",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1 1/2 cups diced carrots",
+        "1 1/2 cups diced potatoes",
+        "1 cup chopped celery",
+        "1/2 cup chopped onion",
+        "1 cup frozen corn kernels",
+        "1 cup chopped fresh green beans",
+        "1/4 tablespoon ground black pepper",
+        "1/2 teaspoon salt",
+        "1 1/2 cups seashell pasta",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beefy Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/13435/beefy-vegetable-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-acha-battered-fish.json b/serverless-fleets/data/input/inferencing/recipes/beer-acha-battered-fish.json
new file mode 100644
index 000000000..b16743f3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-acha-battered-fish.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Prepare Idahoan Signature\u2122 Russets Mashed Potatoes according to package instructions. Keep warm.",
+        "Combine flour, cornstarch, baking powder, baking soda, and sriracha hot sauce in a large bowl. Stir until combined. Add beer and continue to stir until batter is smooth. Place pieces of fish to the bowl and coat all sides evenly coated with the batter.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook fish fillets in batches until golden brown, 2 to 3 minutes. Drain cooked fillets on a wire rack. Season with salt.",
+        "Serve with a side of Idahoan Signature\u2122 Russets Mashed Potatoes."
+    ],
+    "ingredients": [
+        "1 (9.74 ounce) package Idahoan Signature\u2122 Russets Mashed Potatoes",
+        "1 cup flour",
+        "2 tablespoons cornstarch",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 cup sriracha hot sauce",
+        "1 (12 ounce) can beer",
+        "2 pounds cod fillets, cut into serving-size pieces",
+        "4 cups vegetable oil for deep frying, or as needed",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer-Acha Battered Fish",
+    "url": "http://allrecipes.com/recipe/255425/beer-acha-battered-fish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-americano.json b/serverless-fleets/data/input/inferencing/recipes/beer-americano.json
new file mode 100644
index 000000000..cbded05b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-americano.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine the Campari, vermouth, and 6 ice cubes in a tall tumbler or Burgundy wineglass. Stir with a bar spoon to chill. Pour the lager into a separate glass and whip the beer into a foam using an Aerolatteor immersion blender. Top the cocktail with beer foam and finish with orange zest."
+    ],
+    "ingredients": [
+        "1 1/2 ounces Campari",
+        "1 1/2 ounces sweet vermouth, preferably Carpano Antica Formula",
+        "3 ounces lager",
+        "Orange zest, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cocktail",
+        "Beer",
+        "Campari",
+        "Italy",
+        "Aperitif"
+    ],
+    "title": "Beer Americano",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-americano"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-and-a-smoke-51156840.json b/serverless-fleets/data/input/inferencing/recipes/beer-and-a-smoke-51156840.json
new file mode 100644
index 000000000..39f52f8a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-and-a-smoke-51156840.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir with ice and strain into a chilled Collins glass rimmed with kosher salt, celery salt, and ground black pepper",
+        "Top with 6 oz. Victory Pilsner and garnish with freshly grated orange and lime zest"
+    ],
+    "ingredients": [
+        "1 oz. Sombra Mezcal",
+        ".75 oz. Lime Juice",
+        "1 dash The Bitter Truth Celery Bitters",
+        "4 dashes Cholula"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Bitters",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Drink"
+    ],
+    "title": "Beer and a Smoke",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-and-a-smoke-51156840"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-and-bourbon-pulled-pork-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/beer-and-bourbon-pulled-pork-sandwich.json
new file mode 100644
index 000000000..969835d3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-and-bourbon-pulled-pork-sandwich.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper.",
+        "Blot pork chops dry with paper towels, then rub with paprika mixture.",
+        "Heat about 2 tablespoons canola oil in a non-stick skillet over medium-high heat. Fry pork chops in batches until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker.",
+        "Wipe skillet clean and heat remaining 1 1/2 teaspoon canola oil and butter over medium heat; cook and stir onions, 1/2 bottle beer, and a pinch of salt until onion is tender and slightly browned, about 10 minutes. Add liquid smoke. Spread onions over pork.",
+        "Mix barbeque sauce, remaining beer, Worcestershire sauce, garlic, bourbon, and hot sauce in a bowl; pour over pork.",
+        "Cook pork on Low until very tender, about 8 hours. Shred and divide pork over rolls to make sandwiches."
+    ],
+    "ingredients": [
+        "1 tablespoon paprika",
+        "2 teaspoons onion powder",
+        "2 teaspoons garlic powder",
+        "2 teaspoons dried oregano",
+        "2 teaspoons ground thyme",
+        "1 teaspoon salt",
+        "1 pinch ground black pepper, or to taste",
+        "1 (3 pound) pork roast, cut into 3-inch chops",
+        "2 1/2 tablespoons canola oil, divided",
+        "1 1/2 teaspoons butter",
+        "2 onions, sliced",
+        "1 (12 fluid ounce) can or bottle wheat beer, divided",
+        "1 pinch salt",
+        "1 teaspoon liquid smoke flavoring",
+        "3/4 cup barbeque sauce",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "5 cloves garlic, minced",
+        "2 (1.5 fluid ounce) jiggers bourbon whiskey",
+        "3 dashes hot pepper sauce",
+        "6 crusty bread rolls, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer and Bourbon Pulled Pork Sandwiches",
+    "url": "http://allrecipes.com/recipe/235167/beer-and-bourbon-pulled-pork-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-and-brown-sugar-steak-marinade.json b/serverless-fleets/data/input/inferencing/recipes/beer-and-brown-sugar-steak-marinade.json
new file mode 100644
index 000000000..4ee3a7605
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-and-brown-sugar-steak-marinade.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat grill for high heat.",
+        "Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.",
+        "Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.",
+        "Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness."
+    ],
+    "ingredients": [
+        "2 (16 ounce) beef sirloin steaks",
+        "1/4 cup dark beer",
+        "2 tablespoons teriyaki sauce",
+        "2 tablespoons brown sugar",
+        "1/2 teaspoon seasoned salt",
+        "1/2 teaspoon black pepper",
+        "1/2 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer and Brown Sugar Steak Marinade",
+    "url": "http://allrecipes.com/recipe/52371/beer-and-brown-sugar-steak-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-and-gouda-and-soup.json b/serverless-fleets/data/input/inferencing/recipes/beer-and-gouda-and-soup.json
new file mode 100644
index 000000000..16174c3d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-and-gouda-and-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.",
+        "Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.",
+        "Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.",
+        "Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve."
+    ],
+    "ingredients": [
+        "1 teaspoon butter",
+        "1 sweet onion (such as Vidalia), minced",
+        "1 clove garlic, minced",
+        "1 (12 fluid ounce) can or bottle light beer",
+        "4 cups chicken broth",
+        "2 cups milk",
+        "1/4 cup butter",
+        "1/4 cup all-purpose flour",
+        "1 cup shredded Gouda cheese",
+        "1/2 cup shredded sharp white Cheddar cheese",
+        "1/2 teaspoon ground black pepper",
+        "4 slices cooked bacon, crumbled",
+        "1/4 cup chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer and Gouda and Soup",
+    "url": "http://allrecipes.com/recipe/229250/beer-and-gouda-and-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-and-horseradish-mustard-355236.json b/serverless-fleets/data/input/inferencing/recipes/beer-and-horseradish-mustard-355236.json
new file mode 100644
index 000000000..6fcfd87e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-and-horseradish-mustard-355236.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry mustard to blend in small bowl. Let mixture stand at room temperature 3 hours.",
+        "Transfer beer-and-mustard-seed mixture to blender; add remaining 1/2 cup beer, horseradish, 1 teaspoon coarse salt, 1 teaspoon pepper, honey, and ground caraway seeds; blend until coarse puree forms. Transfer mixture to medium metal bowl. Set bowl over saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to small saucepan and add cornstarch mixed with 1 tablespoon water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to airtight container. Cover and chill until cold. DO AHEAD: Can be made 1 week ahead. Keep chilled.",
+        "Sold at specialty foods stores, Indian and Asian markets, and online at thespicehouse.com. If unavailable, use yellow mustard seeds instead."
+    ],
+    "ingredients": [
+        "1 cup lager beer, divided",
+        "2/3 cup malt vinegar or red wine vinegar",
+        "1/3 cup whole brown mustard seeds* (about 2.2 ounces)",
+        "2 tablespoons dry mustard (such as Colman's)",
+        "1/4 cup prepared white horseradish",
+        "1 teaspoon coarse kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "1 tablespoon honey",
+        "1/4 teaspoon caraway seeds, finely ground in mortar with pestle or in spice mill",
+        "2 teaspoons cornstarch mixed with 1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Beer",
+        "Vegetarian",
+        "Low Cal",
+        "Horseradish",
+        "Oktoberfest",
+        "Low Cholesterol"
+    ],
+    "title": "Beer and Horseradish Mustard",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-and-horseradish-mustard-355236"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-and-maple-lentil-stew.json b/serverless-fleets/data/input/inferencing/recipes/beer-and-maple-lentil-stew.json
new file mode 100644
index 000000000..45e305a08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-and-maple-lentil-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place a large pot over medium-high heat; cook the bacon in the pot until crisp, 5 to 7 minutes. Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. Stir in the celery and carrot; cook another 2 minutes.",
+        "Pour the beef stock and beer into the pot; bring to a boil. Stir in the lentils, syrup, nutmeg, caraway seed, and celery salt; cover and cook for 45 minutes. Season with salt and pepper."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=400&h=209&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F46697.jpg",
+    "ingredients": [
+        "6 slices bacon, diced",
+        "1 cup diced onion",
+        "1 clove garlic, minced",
+        "1 cup diced celery",
+        "1 cup diced carrot",
+        "3 cups beef stock",
+        "1 (12 ounce) bottle beer",
+        "1 cup dried brown lentils, rinsed and drained",
+        "1 tablespoon maple syrup",
+        "\u00bc teaspoon ground nutmeg",
+        "\u00bc teaspoon caraway seed",
+        "\u00bc teaspoon celery salt",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer and Maple Lentil Stew",
+    "url": "http://allrecipes.com/recipe/149498/beer-and-maple-lentil-stew/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-and-molasses-barbecue-sauce-2287.json b/serverless-fleets/data/input/inferencing/recipes/beer-and-molasses-barbecue-sauce-2287.json
new file mode 100644
index 000000000..4aafa1631
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-and-molasses-barbecue-sauce-2287.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)"
+    ],
+    "ingredients": [
+        "1 1/4 cups bottled chili sauce",
+        "3/4 cup mild-flavored (light) molasses",
+        "3/4 cup beer",
+        "2 tablespoons Dijon mustard",
+        "2 tablespoons chili powder",
+        "2 teaspoons soy sauce",
+        "2 teaspoons hot pepper sauce (such as Tabasco)",
+        "1 1/2 teaspoons fresh lemon juice",
+        "1 teaspoon hickory-flavored liquid smoke*",
+        "A smoke-flavored liquid seasoning that is available at specialty foods stores and at many supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Beer",
+        "Summer",
+        "Molasses"
+    ],
+    "title": "Beer and Molasses Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-and-molasses-barbecue-sauce-2287"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-and-onion-braised-chicken-carbonnade-351033.json b/serverless-fleets/data/input/inferencing/recipes/beer-and-onion-braised-chicken-carbonnade-351033.json
new file mode 100644
index 000000000..69c9f7ad4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-and-onion-braised-chicken-carbonnade-351033.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and saut\u00e9 until brown, about 4 minutes per side; transfer to plate.",
+        "Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and saut\u00e9 until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "4 large chicken thighs with skin and bones",
+        "3/8 teaspoon ground allspice",
+        "1 pound onions, thinly sliced",
+        "3 teaspoons (packed) dark brown sugar, divided",
+        "4 small bay leaves",
+        "2 teaspoons Dijon mustard",
+        "1 cup dark beer",
+        "1/2 cup beef broth",
+        "1 to 2 teaspoons red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beer",
+        "Chicken",
+        "Onion",
+        "Braise",
+        "Saut\u00e9",
+        "Super Bowl",
+        "Quick & Easy",
+        "Low Cal",
+        "Dinner",
+        "Noodle",
+        "Simmer",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beer-and Onion-Braised Chicken Carbonnade",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-and-onion-braised-chicken-carbonnade-351033"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-and-soy-sauce-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-and-soy-sauce-chicken.json
new file mode 100644
index 000000000..5e8f82ee7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-and-soy-sauce-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.",
+        "Preheat an outdoor grill for high heat, and lightly oil grate.",
+        "Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade."
+    ],
+    "ingredients": [
+        "1 cup soy sauce",
+        "1 cup beer",
+        "1 cup water",
+        "1 clove garlic, peeled and minced",
+        "salt and pepper to taste",
+        "4 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer and Soy Sauce Chicken",
+    "url": "http://allrecipes.com/recipe/49531/beer-and-soy-sauce-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-baked-irish-beef.json b/serverless-fleets/data/input/inferencing/recipes/beer-baked-irish-beef.json
new file mode 100644
index 000000000..7464cfe6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-baked-irish-beef.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.",
+        "Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.",
+        "Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.",
+        "Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours.",
+        "Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces."
+    ],
+    "ingredients": [
+        "6 slices bacon, diced",
+        "1/3 cup all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon ground allspice",
+        "2 1/2 pounds cubed beef stew meat",
+        "4 carrots, peeled and cut diagonally into 1-inch pieces",
+        "4 large onions, cut into eighths",
+        "2 cloves garlic, chopped",
+        "1/4 cup minced fresh parsley",
+        "1 teaspoon dried rosemary, crushed",
+        "1 teaspoon dried marjoram",
+        "1 bay leaf",
+        "1 (12 fluid ounce) can or bottle Irish stout beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer-Baked Irish Beef",
+    "url": "http://allrecipes.com/recipe/206418/beer-baked-irish-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-basted-chicken-with-asian-flavors-4507.json b/serverless-fleets/data/input/inferencing/recipes/beer-basted-chicken-with-asian-flavors-4507.json
new file mode 100644
index 000000000..60abf01d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-basted-chicken-with-asian-flavors-4507.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.",
+        "Preheat oven to 350\u00b0F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.",
+        "Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce."
+    ],
+    "ingredients": [
+        "1 3 1/2- to 4-pound chicken",
+        "1 12-ounce can beer",
+        "6 green onions, chopped",
+        "1/2 cup soy sauce",
+        "1/4 cup fresh lemon juice",
+        "2 tablespoons (packed) golden brown sugar",
+        "2 tablespoons chopped peeled fresh ginger",
+        "1 tablespoon chopped garlic",
+        "1 tablespoon oriental sesame oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Chicken",
+        "Garlic",
+        "Ginger",
+        "Roast",
+        "Kid-Friendly"
+    ],
+    "title": "Beer-Basted Chicken with Asian Flavors",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-basted-chicken-with-asian-flavors-4507"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-basted-rabbit.json b/serverless-fleets/data/input/inferencing/recipes/beer-basted-rabbit.json
new file mode 100644
index 000000000..df6c5c369
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-basted-rabbit.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat grill to medium high and lightly oil grate.",
+        "Place rabbit meat on heated grill and season with garlic salt. Pour beer into a medium bowl. Let meat cook 15 minutes, then start basting with beer every 10 minutes until done, about 30 minutes."
+    ],
+    "ingredients": [
+        "3 pounds rabbit meat",
+        "2 tablespoons garlic salt",
+        "2 (12 fluid ounce) cans beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Basted Rabbit",
+    "url": "http://allrecipes.com/recipe/19938/beer-basted-rabbit/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-cauliflower.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-cauliflower.json
new file mode 100644
index 000000000..c272b31f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-cauliflower.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).",
+        "Combine flour, Parmesan cheese, parsley, salt, garlic powder, and cayenne pepper in a large bowl.",
+        "Whisk beer, egg yolk, and 1 tablespoon vegetable oil in a small bowl.",
+        "Pour beer mixture into flour mixture; stir to form a batter.",
+        "Beat egg whites until foamy in a large glass or metal mixing bowl; continue to beat until medium peaks form. The tip of the peak formed by the egg whites should curl over slightly when you lift the whisk or beat straight up.",
+        "Fold egg whites into batter, a few tablespoons at a time.",
+        "Toss cauliflower in the batter until fully coated.",
+        "Deep fry small batches of battered cauliflower in the hot oil until golden brown, 3 to 5 minutes. Drain on a paper towel-lined oven-proof plate. Keep warm in the preheated oven."
+    ],
+    "ingredients": [
+        "1 quart vegetable oil, or as needed",
+        "1 1/3 cups all-purpose flour",
+        "1/4 cup freshly grated Parmesan cheese",
+        "1 tablespoon chopped fresh parsley",
+        "1 teaspoon salt",
+        "1/4 teaspoon garlic powder, or more to taste",
+        "1 pinch cayenne pepper, or more to taste (optional)",
+        "1 1/4 cups flat beer",
+        "2 egg yolk, beaten",
+        "1 tablespoon vegetable oil",
+        "2 egg whites",
+        "1 head cauliflower, cut into florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter Cauliflower",
+    "url": "http://allrecipes.com/recipe/221123/beer-batter-cauliflower/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-coconut-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-coconut-shrimp.json
new file mode 100644
index 000000000..d2bf36ce9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-coconut-shrimp.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.",
+        "Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.",
+        "Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2/3 cup beer",
+        "1 large egg",
+        "1/2 teaspoon salt",
+        "2 cups sweetened flaked coconut",
+        "1 pound uncooked medium shrimp, peeled and deveined",
+        "1 cup vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter Coconut Shrimp",
+    "url": "http://allrecipes.com/recipe/222972/beer-batter-coconut-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-crepes-i.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-crepes-i.json
new file mode 100644
index 000000000..0ff1cb954
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-crepes-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.",
+        "Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used."
+    ],
+    "ingredients": [
+        "3 eggs, lightly beaten",
+        "1 cup milk",
+        "1 cup beer",
+        "1 3/4 cups all-purpose flour",
+        "1 pinch salt",
+        "2 tablespoons vegetable oil",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter Crepes I",
+    "url": "http://allrecipes.com/recipe/41578/beer-batter-crepes-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-crepes-ii.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-crepes-ii.json
new file mode 100644
index 000000000..0e31e932b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-crepes-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.",
+        "Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used."
+    ],
+    "ingredients": [
+        "3 eggs, lightly beaten",
+        "1 cup beer",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "2 1/2 teaspoons vegetable oil",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter Crepes II",
+    "url": "http://allrecipes.com/recipe/41219/beer-batter-crepes-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-crepes-with-banana-cream.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-crepes-with-banana-cream.json
new file mode 100644
index 000000000..c5e1c635f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-crepes-with-banana-cream.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.",
+        "Toss bananas with enough lemon juice to coat in a separate bowl.",
+        "Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.",
+        "Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.",
+        "Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.",
+        "Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.",
+        "Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup stale beer, room temperature",
+        "4 eggs, room temperature",
+        "2 tablespoons vegetable oil",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "4 bananas, sliced 1/4-inch thick",
+        "1 lemon, juiced, or as needed",
+        "1 (8 ounce) package cream cheese",
+        "1/4 cup brown sugar",
+        "1 cup whipped topping",
+        "1 cup white sugar",
+        "1/2 cup boiling water",
+        "3 tablespoons cornstarch",
+        "1/2 cup water",
+        "3 tablespoons butter",
+        "8 teaspoons vegetable oil, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter Crepes with Banana Cream Cheese Filling",
+    "url": "http://allrecipes.com/recipe/222369/beer-batter-crepes-with-banana-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-deep-fried-dill-pickles.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-deep-fried-dill-pickles.json
new file mode 100644
index 000000000..6c783b016
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-deep-fried-dill-pickles.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.",
+        "Fry the pickles in the preheated oil until golden and crisp, about 5 minutes."
+    ],
+    "ingredients": [
+        "2 cups vegetable oil for frying",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon chili powder",
+        "1 pinch seasoned salt",
+        "1/2 (16 ounce) jar dill pickle slices",
+        "1 1/2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter Deep Fried Dill Pickles",
+    "url": "http://allrecipes.com/recipe/218554/beer-batter-deep-fried-dill-pickles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-fish-fillets.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-fish-fillets.json
new file mode 100644
index 000000000..4f9da4c26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-fish-fillets.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.",
+        "Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.",
+        "Heat deep fryer to 375 degrees F (190 degrees C).  Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon dried dill weed",
+        "3/4 cup beer",
+        "1/2 cup milk",
+        "2 eggs",
+        "2 pounds cod fillets",
+        "2 quarts vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter Fish Fillets",
+    "url": "http://allrecipes.com/recipe/12734/beer-batter-fish-fillets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-fish-made-great.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-fish-made-great.json
new file mode 100644
index 000000000..f4028163b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-fish-made-great.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.",
+        "Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.",
+        "Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm."
+    ],
+    "ingredients": [
+        "2 quarts vegetable oil for frying",
+        "8 (4 ounce) fillets cod",
+        "salt and pepper to taste",
+        "1 cup all-purpose flour",
+        "2 tablespoons garlic powder",
+        "2 tablespoons paprika",
+        "2 teaspoons salt",
+        "2 teaspoons ground black pepper",
+        "1 egg, beaten",
+        "1 (12 fluid ounce) can or bottle beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter Fish Made Great",
+    "url": "http://allrecipes.com/recipe/20107/beer-batter-fish-made-great/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-for-fish.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-for-fish.json
new file mode 100644
index 000000000..44358afe5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-for-fish.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.",
+        "In a large bowl, beat together eggs and milk. Mix in beer.  Stir in flour mixture. Season with salt, black pepper, and garlic powder.",
+        "In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).",
+        "Coat fish in batter, and submerge in hot oil.  Fry until golden brown, about 4 to 5 minutes. Serve."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "3/4 cup beer",
+        "1 1/2 cups milk",
+        "4 cups pastry flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon baking soda",
+        "2 tablespoons cornstarch",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1/8 teaspoon garlic powder",
+        "1 1/2 pounds cod fillets",
+        "2 quarts vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter for Fish",
+    "url": "http://allrecipes.com/recipe/12777/beer-batter-for-fish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-fried-kale-11643.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-fried-kale-11643.json
new file mode 100644
index 000000000..db8a569c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-fried-kale-11643.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a blender blend the beer, the flour, the table salt, and the pepper for 20 seconds, or until the batter is smooth, transfer the batter to a bowl, and let it stand, covered, for 1 hour.",
+        "In a large deep skillet heat 1 inch of the oil until it registers 360\u00b0F. on a deep-fat thermometer. Dip each leaf into the batter, coating it thoroughly and knocking off the excess batter on the side of the bowl, and fry it in the oil for 30 seconds on each side, or until it is golden. Transfer the kale as it is fried to paper towels to drain and sprinkle it lightly with the coarse salt. Serve the kale with the lemon wedges."
+    ],
+    "ingredients": [
+        "1 cup plus 2 tablespoons beer (not dark)",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon table salt",
+        "1/2 teaspoon freshly ground pepper",
+        "vegetable oil for deep-frying the kale leaves",
+        "12 small kale leaves, washed well and spun dry",
+        "coarse salt for sprinkling the leaves",
+        "lemon wedges as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Fry",
+        "Vegetarian",
+        "Lemon",
+        "Kale",
+        "Gourmet"
+    ],
+    "title": "Beer Batter-Fried Kale",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-batter-fried-kale-11643"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-onion-rings.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-onion-rings.json
new file mode 100644
index 000000000..b201ed07b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-onion-rings.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.",
+        "Heat deep fryer to 375 degrees F (190 degrees C).",
+        "In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.",
+        "Coat each onion ring with flour and dip into batter.",
+        "Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 eggs, separated",
+        "1 cup beer",
+        "4 tablespoons butter, melted",
+        "salt to taste",
+        "3 large onions, sliced into rings",
+        "2 quarts oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer-Batter Onion Rings",
+    "url": "http://allrecipes.com/recipe/21123/beer-batter-onion-rings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-tempura-14703.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-tempura-14703.json
new file mode 100644
index 000000000..0287b65dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-tempura-14703.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.",
+        "In a 3-quart saucepan heat 2 inches oil to 375\u00b0F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.",
+        "Serve tempura with soy sauce."
+    ],
+    "ingredients": [
+        "3/4 cup beer (not dark)",
+        "3/4 cup cake flour (not self-rising)",
+        "3/4 teaspoon salt",
+        "6 large shrimp, shelled and, if desired, deveined",
+        "1 small sweet potato",
+        "vegetable oil for deep-drying",
+        "1 small red bell pepper, cut into 1/4-inch-thick rings",
+        "6 asparagus spears, trimmed",
+        "Accompaniment: soy sauce for dipping, if desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Shellfish",
+        "Vegetable",
+        "Appetizer",
+        "Fry",
+        "Winter",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Beer-Batter Tempura",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-batter-tempura-14703"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter-waffles.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter-waffles.json
new file mode 100644
index 000000000..c3c01e5b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter-waffles.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.",
+        "Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1843345.jpg",
+    "ingredients": [
+        "2 cups self-rising flour",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1/2 cup unsalted butter, melted",
+        "1/4 cup milk",
+        "2 eggs, separated",
+        "1 tablespoon honey",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter Waffles",
+    "url": "http://allrecipes.com/recipe/179991/beer-batter-waffles/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-batter.json b/serverless-fleets/data/input/inferencing/recipes/beer-batter.json
new file mode 100644
index 000000000..1da02b26d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-batter.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture)."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 egg, beaten",
+        "1 teaspoon garlic powder",
+        "1/2 teaspoon ground black pepper",
+        "1 1/2 cups beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Batter",
+    "url": "http://allrecipes.com/recipe/12824/beer-batter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-battered-asparagus-231637.json b/serverless-fleets/data/input/inferencing/recipes/beer-battered-asparagus-231637.json
new file mode 100644
index 000000000..256722929
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-battered-asparagus-231637.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.",
+        "Put oven rack in middle position and preheat oven to 200\u00b0F.",
+        "Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.",
+        "Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375\u00b0F on thermometer.",
+        "Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375\u00b0F between batches. Serve with lemon dipping sauce."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "1 teaspoon fresh lemon juice",
+        "1/2 teaspoon finely grated fresh lemon zest",
+        "1/4 teaspoon black pepper",
+        "1 cup all-purpose flour",
+        "1 teaspoon salt",
+        "1 tablespoon finely grated fresh lemon zest",
+        "1/4 teaspoon black pepper",
+        "1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)",
+        "About 4 cups vegetable oil",
+        "1 lb medium asparagus, trimmed and cut into 3-inch pieces",
+        "Special equipment: a deep-fat thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Appetizer",
+        "Fry",
+        "Vegetarian",
+        "Quick & Easy",
+        "Asparagus",
+        "Gourmet",
+        "snack",
+        "snack week",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beer-Battered Asparagus",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-battered-asparagus-231637"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-battered-catfish-on-vinegar-slaw-105980.json b/serverless-fleets/data/input/inferencing/recipes/beer-battered-catfish-on-vinegar-slaw-105980.json
new file mode 100644
index 000000000..9f5e536d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-battered-catfish-on-vinegar-slaw-105980.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Whisk 1/3 cup flour, salt, and pepper in medium bowl to blend. Whisk in beer.",
+        "Add enough oil to heavy large skillet to reach depth of 1/2 inch. Heat oil to 350\u00b0F. Place remaining 2 tablespoons flour on plate. Coat fish with flour. Dip in batter, letting excess drip off. Fry fish until golden brown and crisp, about 4 minutes per side. Drain fish on paper towels.",
+        "Toss coleslaw mix, vinegar, honey, and 1 tablespoon oil in medium bowl. Season with salt and pepper. Divide between plates. Place fish atop coleslaw."
+    ],
+    "ingredients": [
+        "1/3 cup plus 2 tablespoons all purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/3 cup flat beer",
+        "Vegetable oil (for frying)",
+        "2 4- to 6-ounce catfish fillets",
+        "2 cups purchased coleslaw mix",
+        "2 tablespoons white wine vinegar",
+        "1 1/2 tablespoons honey",
+        "1 tablespoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Fry",
+        "Quick & Easy",
+        "Vinegar",
+        "Cabbage"
+    ],
+    "title": "Beer-Battered Catfish on Vinegar Slaw",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-battered-catfish-on-vinegar-slaw-105980"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-battered-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-battered-chicken.json
new file mode 100644
index 000000000..8fff24977
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-battered-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.",
+        "Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).",
+        "Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving."
+    ],
+    "ingredients": [
+        "1 1/2 pounds boneless, skinless chicken breast halves",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "2 eggs, beaten",
+        "1/2 cup cold beer",
+        "3 cups oil for frying",
+        "1/2 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Battered Chicken",
+    "url": "http://allrecipes.com/recipe/42881/beer-battered-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-battered-cod.json b/serverless-fleets/data/input/inferencing/recipes/beer-battered-cod.json
new file mode 100644
index 000000000..e379f36cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-battered-cod.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375 degrees F on medium heat.",
+        "Mix Batter Mix and Old Bay in medium bowl. Add beer or water; stir until smooth. Dip fish into batter. Shake off excess.",
+        "Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown, turning once to brown evenly. Drain on paper towels."
+    ],
+    "ingredients": [
+        "Vegetable oil for frying",
+        "1 cup McCormick\u00ae Beer Batter Seafood Batter Mix",
+        "1 tablespoon Old Bay\u00ae Seasoning",
+        "2/3 cup beer or water",
+        "1 1/2 pounds cod fillets, cut into serving-size pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Battered Cod",
+    "url": "http://allrecipes.com/recipe/246583/beer-battered-cod/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-battered-fish-with-smoked-paprika-mayonnaise-233977.json b/serverless-fleets/data/input/inferencing/recipes/beer-battered-fish-with-smoked-paprika-mayonnaise-233977.json
new file mode 100644
index 000000000..718d0f8e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-battered-fish-with-smoked-paprika-mayonnaise-233977.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380\u00b0F on thermometer.",
+        "While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.",
+        "While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish."
+    ],
+    "ingredients": [
+        "6 to 8 cups vegetable oil for frying",
+        "3/4 cup all-purpose flour",
+        "3/4 teaspoon salt",
+        "3/4 cup beer (not dark)",
+        "8 (2 1/2-oz) pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick)",
+        "1/4 cup drained bottled capers, coarsely chopped",
+        "3/4 teaspoon hot Spanish smoked paprika",
+        "1/2 cup mayonnaise",
+        "Special equipment: a deep-fat thermometer",
+        "Garnish: lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Fish",
+        "Fry",
+        "Quick & Easy",
+        "Lunch",
+        "Mayonnaise",
+        "Lemon",
+        "Fall",
+        "Spring",
+        "Capers",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beer-Battered Fish with Smoked-Paprika Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-battered-fish-with-smoked-paprika-mayonnaise-233977"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-battered-fried-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/beer-battered-fried-vegetables.json
new file mode 100644
index 000000000..7b3c3241e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-battered-fried-vegetables.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.",
+        "Mix eggs and milk in a small bowl.  In a separate bowl mix together 1/2 cup flour and salt and pepper.",
+        "Heat oil to 375 degrees F (190 degrees C).",
+        "Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,"
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 cups beer",
+        "2 eggs",
+        "1 cup milk",
+        "salt and pepper to taste",
+        "2 cups vegetable oil for frying",
+        "1 carrot, cut into thick strips",
+        "1 onion, sliced into rings",
+        "6 fresh mushrooms, stems removed",
+        "1 green bell pepper, sliced in rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Battered Fried Vegetables",
+    "url": "http://allrecipes.com/recipe/15443/beer-battered-fried-vegetables/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-battered-onion-rings.json b/serverless-fleets/data/input/inferencing/recipes/beer-battered-onion-rings.json
new file mode 100644
index 000000000..e50f259a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-battered-onion-rings.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper.  Gradually add beer, stirring, until a thick batter forms.  Add more or less beer depending on the desired consistency of the batter.",
+        "In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat.  When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides.  Drain on paper towels."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 egg, beaten",
+        "2 teaspoons dried parsley",
+        "2 teaspoons garlic powder",
+        "2 teaspoons dried oregano",
+        "salt and pepper to taste",
+        "1 cup beer",
+        "3 large onions, sliced into rings",
+        "1 cup oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Battered Onion Rings",
+    "url": "http://allrecipes.com/recipe/20942/beer-battered-onion-rings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-beef-stew-ii.json b/serverless-fleets/data/input/inferencing/recipes/beer-beef-stew-ii.json
new file mode 100644
index 000000000..4f7cecfca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-beef-stew-ii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.",
+        "Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.",
+        "In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.",
+        "Cover slow cooker, and cook 8 hours on Low or 2 hours on High."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces",
+        "1 cup all-purpose flour",
+        "2 large potatoes, chopped",
+        "1 cup chopped carrots",
+        "3/4 cup chopped celery",
+        "3/4 cup chopped onion",
+        "3 cloves garlic, chopped",
+        "1 tablespoon dried basil",
+        "1 tablespoon dried thyme",
+        "1 cup chili sauce",
+        "1 cup beer",
+        "1/4 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Beef Stew II",
+    "url": "http://allrecipes.com/recipe/81236/beer-beef-stew-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/beer-beef-stew.json
new file mode 100644
index 000000000..277629385
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-beef-stew.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.",
+        "Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "1 1/2 teaspoons salt",
+        "2 1/2 teaspoons pepper",
+        "1 pound cubed beef stew meat",
+        "3 tablespoons vegetable oil",
+        "1 quart beef broth",
+        "1 pint beer",
+        "1 (15 ounce) can tomato sauce",
+        "1 (6 ounce) can tomato paste",
+        "1 cup peeled and cubed potatoes",
+        "1 (10 ounce) package frozen mixed vegetables",
+        "1 cup chopped cabbage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Beef Stew",
+    "url": "http://allrecipes.com/recipe/67455/beer-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/beer-biscuits.json
new file mode 100644
index 000000000..1e97707cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-biscuits.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Sift together flour, baking powder, and salt.  Cut in shortening until it has cornmeal consistency.  Stir in beer, and knead lightly.",
+        "Roll dough out to 1/2 inch thickness.  Cut with biscuit cutter.",
+        "Bake 10 to 12 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/4 cup shortening",
+        "3/4 cup beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Biscuits",
+    "url": "http://allrecipes.com/recipe/6716/beer-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-boiled-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/beer-boiled-shrimp.json
new file mode 100644
index 000000000..e8b686d20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-boiled-shrimp.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving."
+    ],
+    "ingredients": [
+        "1 pound butter",
+        "1 large onion, chopped",
+        "1 tablespoon salt",
+        "5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined",
+        "3 (12 fluid ounce) bottles beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer-Boiled Shrimp",
+    "url": "http://allrecipes.com/recipe/148498/beer-boiled-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-bbq-pork-butt-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-bbq-pork-butt-recipe.json
new file mode 100644
index 000000000..171a00e2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-bbq-pork-butt-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.",
+        "Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.",
+        "Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.",
+        "To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.",
+        "While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed."
+    ],
+    "ingredients": [
+        "2 tablespoons salt",
+        "About 40 grinds black pepper",
+        "2 tablespoons chili powder",
+        "1 tablespoon garlic powder",
+        "2 teaspoons ground coriander",
+        "2 teaspoons ground mustard seed",
+        "12 ounces good ale or dark beer, such as Bass",
+        "4 cloves garlic, chopped",
+        "One 5-pound pork butt (shoulder of the animal)",
+        "1/2 cup ketchup",
+        "2 tablespoons whole grain Dijon mustard",
+        "3 tablespoons Worcestershire sauce",
+        "1/3 cup dark brown sugar"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Southern Recipes",
+        "Pork Butt",
+        "Meat",
+        "Pork",
+        "Main Dish Recipes",
+        "Lunch"
+    ],
+    "title": "Beer Braised BBQ Pork Butt",
+    "url": "http://www.foodnetwork.com/recipes/dave-lieberman/beer-braised-bbq-pork-butt-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-beef-and-onions-351440.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-beef-and-onions-351440.json
new file mode 100644
index 000000000..755781574
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-beef-and-onions-351440.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Halve onions lengthwise, then slice lengthwise 1/4 inch thick.",
+        "Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.",
+        "Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.",
+        "Meanwhile, preheat oven to 350\u00b0F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.",
+        "Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.",
+        "Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.",
+        "Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.",
+        "Serve braised beef with onions and sauce."
+    ],
+    "ingredients": [
+        "3 pounds onions",
+        "1 (5-pound) boneless beef chuck roast, tied",
+        "2 tablespoons vegetable oil, divided",
+        "2 Turkish bay leaves or 1 California",
+        "2 (12-ounces) bottles pilsner-style beer such as Budweiser",
+        "2 tablespoons red-wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Beef",
+        "Onion",
+        "Braise",
+        "Saut\u00e9",
+        "Super Bowl",
+        "Father's Day",
+        "Dinner",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beer-Braised Beef and Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-braised-beef-and-onions-351440"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-beef-stew.json
new file mode 100644
index 000000000..72c88e66e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-beef-stew.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.",
+        "Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.",
+        "Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving."
+    ],
+    "ingredients": [
+        "5 pounds boneless beef chuck, cut into 1 1/2-inch cubes",
+        "Kosher salt and freshly ground black pepper",
+        "3 tablespoons vegetable oil",
+        "One 6-ounce can tomato paste",
+        "2 onions, chopped",
+        "3 cups beef broth",
+        "Two 12-ounce bottles ale",
+        "3 tablespoons soy sauce",
+        "1 bay leaf",
+        "1 pound small beets, peeled and halved",
+        "1 pound Brussels sprouts",
+        "1 pound carrots, chopped",
+        "1 pound parsnips, chopped",
+        "1 pound small red potatoes, halved"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef Stew",
+        "Beef",
+        "Meat",
+        "Stew Recipes",
+        "Dutch Oven",
+        "Beer",
+        "Vegetable",
+        "Main Dish Recipes"
+    ],
+    "title": "Beer-Braised Beef Stew",
+    "url": "http://www.foodnetwork.com/recipes/nancy-fuller/beer-braised-beef-stew"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-bison-brisket-with-root.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-bison-brisket-with-root.json
new file mode 100644
index 000000000..c95d595df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-bison-brisket-with-root.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "If necessary, cut bison brisket to fit into a 6-quart slow cooker. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place carrots, parsnips, turnips, and onion in the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the remaining 1 teaspoon salt and the remaining 1/4 teaspoon pepper in a medium bowl; pour over bison brisket.",
+        "Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours.",
+        "Transfer bison brisket to a cutting board. Slice bison brisket across the grain; arrange on a serving platter. Using a slotted spoon, transfer vegetables to the platter, reserving cooking liquid. Strain cooking liquid and pass with bison brisket and vegetables."
+    ],
+    "ingredients": [
+        "1 (4.5 pound) bison brisket",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon black pepper",
+        "1 pound carrots, cut into 2-inch pieces",
+        "2 medium parsnips, peeled and cut into 2-inch pieces",
+        "2 medium turnips or potatoes, peeled and cut into wedges",
+        "1 large onion, cut into wedges",
+        "1 (12 ounce) can beer",
+        "1 tablespoon prepared horseradish",
+        "4 cloves garlic, minced",
+        "1 teaspoon dried thyme",
+        "1 cup dried apricot halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer-Braised Bison Brisket with Root Vegetables",
+    "url": "http://allrecipes.com/recipe/233879/beer-braised-bison-brisket-with-root/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-brisket-with-onions-107586.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-brisket-with-onions-107586.json
new file mode 100644
index 000000000..43bd1d0cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-brisket-with-onions-107586.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.",
+        "Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.",
+        "Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.",
+        "Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce."
+    ],
+    "ingredients": [
+        "1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "2 tablespoons olive oil",
+        "2 pound onions, halved lengthwise and thinly sliced lengthwise (6 cups)",
+        "1 Turkish or 1/2 California bay leaf",
+        "1 (12-ounce) bottle beer (not dark)",
+        "1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled",
+        "1 tablespoon balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Beef",
+        "Mushroom",
+        "Onion",
+        "Braise",
+        "Quick & Easy",
+        "Brisket",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Beer-Braised Brisket with Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-braised-brisket-with-onions-107586"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-brisket-with-root-vegetables-13161.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-brisket-with-root-vegetables-13161.json
new file mode 100644
index 000000000..f9b30e4b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-brisket-with-root-vegetables-13161.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat the oven to 350\u00b0F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, saut\u00e9 them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.",
+        "Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre mani\u00e9, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately."
+    ],
+    "ingredients": [
+        "4 slices of bacon, chopped",
+        "a 2 1/2-pound beef brisket",
+        "3 onions, sliced thin",
+        "four 12-ounce bottles of beer (not dark)",
+        "1 large rutabaga (about 2 pounds), peeled and cut into 1/2-inch pieces",
+        "6 carrots, cut crosswise into 1 1/2-inch-thick pieces",
+        "6 boiling potatoes, cut into 1-inch pieces",
+        "a beurre mani\u00e9 made by blending 2 tablespoons softened unsalted butter with 2 tablespoons all-purpose flour",
+        "cooked noodles as an accompaniment",
+        "1/2 cup minced fresh parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Beef",
+        "Potato",
+        "Braise",
+        "Saut\u00e9",
+        "Bacon",
+        "Carrot",
+        "Fall",
+        "Rutabaga",
+        "Gourmet"
+    ],
+    "title": "Beer-Braised Brisket with Root Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-braised-brisket-with-root-vegetables-13161"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-cabbage.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-cabbage.json
new file mode 100644
index 000000000..4a679c61a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-cabbage.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3187319.jpg",
+    "ingredients": [
+        "2 tablespoons unsalted butter",
+        "1  onion, minced",
+        "\u00bd cup light-bodied beer",
+        "1 tablespoon whole grain mustard",
+        "\u00bd teaspoon minced fresh thyme",
+        "1 small head cabbage - halved, cored, and thinly sliced",
+        "2 teaspoons cider vinegar",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Braised Cabbage",
+    "url": "http://allrecipes.com/recipe/245995/beer-braised-cabbage/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-carnitas-51143080.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-carnitas-51143080.json
new file mode 100644
index 000000000..93b59f3b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-carnitas-51143080.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.",
+        "Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.",
+        "Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.",
+        "Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist."
+    ],
+    "ingredients": [
+        "2 dried New Mexico or guajillo chiles",
+        "4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2\" pieces",
+        "12 ounce lager (such as Modelo Especial or Budweiser)",
+        "4 garlic cloves, lightly crushed",
+        "4 teaspoons kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Pork",
+        "Braise",
+        "Cinco de Mayo",
+        "Dinner",
+        "Winter",
+        "Chile Pepper",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Beer-Braised Carnitas",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-braised-carnitas-51143080"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-chicken-tacos.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-chicken-tacos.json
new file mode 100644
index 000000000..7bd751738
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-chicken-tacos.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In 12-inch skillet, heat oil over medium-high heat. Add onion and chicken; cook about 1 minute or until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.",
+        "Spoon chicken mixture into taco shells; top with remaining ingredients."
+    ],
+    "ingredients": [
+        "Sauce:",
+        "2 tablespoons vegetable oil",
+        "1 large onion, finely chopped",
+        "2 cups shredded cooked chicken",
+        "3/4 cup Mexican beer",
+        "1 tablespoon ground ancho chiles",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon salt",
+        "1 (10 ounce) can Old El Paso\u00ae green or mild red enchilada sauce",
+        "Tacos:",
+        "8 Old El Paso\u00ae taco shells, heated as directed on box",
+        "1 (4 ounce) can Old El Paso\u00ae chopped green chiles",
+        "1/2 cup sour cream",
+        "1/2 cup chopped fresh cilantro",
+        "8 lime wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer-Braised Chicken Tacos",
+    "url": "http://allrecipes.com/recipe/233844/beer-braised-chicken-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-holiday-top-of-the-rib-51206830.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-holiday-top-of-the-rib-51206830.json
new file mode 100644
index 000000000..70b639fb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-holiday-top-of-the-rib-51206830.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "1. Preheat the oven to 325\u00b0F",
+        "2. Combine the paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder in a small bowl and stir to mix. Pat the meat dry with paper towels and rub the spice mixture all over.",
+        "3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat until nicely browned, 4 to 6 minutes per side. Pour the beer over the meat, cover, and transfer to the oven.",
+        "4. Roast for 2 hours. Flip the meat over. Add the garlic, parsnips, and carrots. Cover and roast until the meat and vegetables are tender, about 1 1/2 hours more. Transfer the meat to a cutting board and let rest at least 15 minutes before slicing. Transfer the vegetable and garlic to a platter, reserving the pan sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon sweet or hot smoked paprika",
+        "1 tablespoon dark brown sugar",
+        "1 tablespoon ground cumin",
+        "1 tablespoon instant coffee granules",
+        "1 teaspoon kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon garlic powder",
+        "One 5-pound top of the rib",
+        "3 tablespoons olive oil",
+        "Three 12-ounce cans or bottles dark lager beer",
+        "1 garlic head, halved horizontally",
+        "1 pound small parsnips, peeled and halved length wise",
+        "1 pound peeled baby carrots with greens"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Beef",
+        "Braise",
+        "Hanukkah",
+        "Rosh Hashanah/Yom Kippur",
+        "Dinner",
+        "Meat",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beer-Braised Holiday Top of the Rib",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-braised-holiday-top-of-the-rib-51206830"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-hot-dogs-with-braised-sauerkraut-353818.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-hot-dogs-with-braised-sauerkraut-353818.json
new file mode 100644
index 000000000..2f484d07c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-hot-dogs-with-braised-sauerkraut-353818.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.",
+        "Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard."
+    ],
+    "ingredients": [
+        "3 cups refrigerated sauerkraut, rinsed, drained",
+        "1/2 cup dark beer (such as porter)",
+        "1 tablespoon dark brown sugar",
+        "1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer",
+        "2 tablespoons sugar",
+        "6 all-beef hot dogs",
+        "6 grilled hot dog buns",
+        "Mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Beef",
+        "Braise",
+        "Low Cal",
+        "High Fiber",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Grill",
+        "Grill/Barbecue",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beer-Braised Hot Dogs with Braised Sauerkraut",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-braised-hot-dogs-with-braised-sauerkraut-353818"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-irish-stew-and-colcannon.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-irish-stew-and-colcannon.json
new file mode 100644
index 000000000..ae99e49da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-irish-stew-and-colcannon.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.",
+        "Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.",
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.",
+        "About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.",
+        "Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.",
+        "Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.",
+        "To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew."
+    ],
+    "ingredients": [
+        "Irish Stew:",
+        "1 tablespoon vegetable oil",
+        "1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes",
+        "2 tablespoons all-purpose flour",
+        "1 cup coarsely chopped onion",
+        "1 cup coarsely chopped carrot",
+        "1 (12 fluid ounce) can or bottle dark beer",
+        "2 bay leaves",
+        "1 teaspoon dried thyme",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "2 cloves garlic, minced",
+        "2 tablespoons Worcestershire sauce",
+        "Colcannon:",
+        "3 slices bacon",
+        "2 pounds russet potatoes, peeled and cut into chunks",
+        "2 cups thinly sliced cabbage",
+        "1/4 cup milk, warmed",
+        "2 tablespoons butter",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "2 tablespoons minced fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Braised Irish Stew and Colcannon",
+    "url": "http://allrecipes.com/recipe/213340/beer-braised-irish-stew-and-colcannon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-pork-belly-51259370.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-pork-belly-51259370.json
new file mode 100644
index 000000000..a5c9c1632
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-pork-belly-51259370.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0. Using a very sharp knife, score pork in a tight crosshatch pattern to form 1/2\" diamonds, cutting through fat but stopping at flesh. Season with salt and pepper, massaging into cuts.",
+        "Heat oil in a large heavy pot over medium-high (if belly doesn't fit, cut in half crosswise). Cook pork, skin side down, turning once, until browned all over, 5-8 minutes per side (be careful, fat will splatter). Transfer to a plate.",
+        "Pour off all but 2 tablespoon drippings from pot, add star anise, cloves, and coriander and fennel seeds, and cook over low heat, stirring, until spices are fragrant, about 30 seconds. Add beer and apple juice, scraping up browned bits. Add pork along with onion and carrots, adding water if needed to cover. Bring to a simmer, cover pot, and transfer to oven. Braise pork 3 hours. Add apricots and braise until pork is very tender but not falling apart, 1-2 hours.",
+        "Transfer pork, skin side up, to a rimmed baking sheet. Place vegetables and apricots in a large bowl; keep warm. Increase oven temperature to 475\u00b0; roast pork until skin is brown and very crisp, 25\u201335 minutes (the crispier, the better).",
+        "Meanwhile, pour braising liquid into a large saucepan and skim off fat. Bring to a boil; reduce heat and simmer until reduced by two-thirds, 25\u201335 minutes.",
+        "Heat butter in a small saucepan over medium-low, stirring often, until it foams, then browns, about 5 minutes. Add brown butter and shallot to braising sauce; season with lemon juice, salt, and pepper.",
+        "Cut pork into 8 pieces; serve with sauce, vegetables, and some horseradish."
+    ],
+    "ingredients": [
+        "3 pound skin-on, boneless center-cut pork belly",
+        "Kosher salt, freshly ground pepper",
+        "2 tablespoons vegetable oil",
+        "1 star anise pod",
+        "2 whole cloves",
+        "1 tablespoon coriander seeds",
+        "1 teaspoon fennel seeds",
+        "2 12-ounce bottles stout or porter",
+        "2 cups unfiltered apple juice or apple cider",
+        "1 large onion, thinly sliced into rings",
+        "4 medium carrots, peeled, cut on a diagonal into 1\" pieces",
+        "3/4 cup coarsely chopped dried apricots",
+        "1/2 cup (1 stick) unsalted butter",
+        "1 medium shallot, finely chopped",
+        "Fresh lemon juice",
+        "Finely grated peeled horseradish (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Roast",
+        "Dinner",
+        "Fall",
+        "Winter",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beer-Braised Pork Belly",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-braised-pork-belly-51259370"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-pork-loin.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-pork-loin.json
new file mode 100644
index 000000000..b8181e8bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-pork-loin.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.",
+        "Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.",
+        "Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.",
+        "Return pork roast to the pot and cover.",
+        "Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.",
+        "Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.",
+        "Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.",
+        "Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve."
+    ],
+    "ingredients": [
+        "3 tablespoons vegetable oil",
+        "1 (5 pound) boneless pork loin roast",
+        "3 cups chopped onion",
+        "5 carrots, chopped",
+        "1 (12 fluid ounce) can or bottle beer",
+        "2 teaspoons salt",
+        "1/4 teaspoon ground black pepper",
+        "1 bay leaf",
+        "4 whole cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Braised Pork Loin",
+    "url": "http://allrecipes.com/recipe/216225/beer-braised-pork-loin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-sausages-and-sauerkraut-11382.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-sausages-and-sauerkraut-11382.json
new file mode 100644
index 000000000..10b9e185b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-sausages-and-sauerkraut-11382.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F.",
+        "In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.",
+        "While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.",
+        "Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.",
+        "If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)"
+    ],
+    "ingredients": [
+        "9 cups drained sauerkraut (from 5 to 6 pounds packaged, not canned, sauerkraut)",
+        "1/4 pound smoked bacon* (preferably slab), cut crosswise into 1/4-inch pieces",
+        "2 medium-large onions, sliced thin",
+        "4 medium carrots, cut crosswise into 1/4-inch -thick slices",
+        "5 1/2 cups Oktoberfest lager (44 ounces) such as Paulaner",
+        "1 cup chicken broth",
+        "3 bay leaves",
+        "1 teaspoon salt",
+        "1/2 teaspoon whole black peppercorns",
+        "1 tablespoon vegetable oil if desired",
+        "1 3/4 pounds assorted smoked and precooked fresh sausages* (we used smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst , and chipolata)",
+        "a 1-pound piece smoked boneless pork loin (Canadian bacon)*, cut into 4 slices",
+        "*available at some specialty butcher shops and some supermarkets and by mail order form Schaller and Weber, tel.(800)847-4115",
+        "Accompaniment: coarse-grained mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Onion",
+        "Pork",
+        "Braise",
+        "New Year's Day",
+        "Bacon",
+        "Sausage",
+        "Carrot",
+        "Winter",
+        "Oktoberfest",
+        "Gourmet"
+    ],
+    "title": "Beer-Braised Sausages and Sauerkraut",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-braised-sausages-and-sauerkraut-11382"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-braised-turnips.json b/serverless-fleets/data/input/inferencing/recipes/beer-braised-turnips.json
new file mode 100644
index 000000000..6260be5eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-braised-turnips.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Place the turnip in a pot with enough cold, salted water to cover. Bring the water to a boil and cook until the turnips are soft, about 7 minutes; drain. Transfer the turnips to a shallow baking dish. Dot the top of the turnips with pieces of butter. Pour enough of the beer into the dish to cover the turnips. Season with savory and salt.",
+        "Bake in the preheated oven until the beer is mostly cooked off and the turnip is tender, about 1 hour."
+    ],
+    "ingredients": [
+        "1 large turnip - peeled, halved lengthwise, and sliced 1/2-inch thick",
+        "2 tablespoons butter, cut into small pieces",
+        "1 (12 fluid ounce) bottle dark beer, or amount to cover",
+        "1 pinch dried savory",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Braised Turnips",
+    "url": "http://allrecipes.com/recipe/216709/beer-braised-turnips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-brats.json b/serverless-fleets/data/input/inferencing/recipes/beer-brats.json
new file mode 100644
index 000000000..13f0b8ec5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-brats.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.",
+        "Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper.  Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.",
+        "Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side."
+    ],
+    "ingredients": [
+        "4 (12 ounce) cans beer",
+        "1 large onion, diced",
+        "10 bratwurst",
+        "2 teaspoons red pepper flakes",
+        "1 teaspoon garlic powder",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Brats",
+    "url": "http://allrecipes.com/recipe/149975/beer-brats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-bread-i.json b/serverless-fleets/data/input/inferencing/recipes/beer-bread-i.json
new file mode 100644
index 000000000..e488aab85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-bread-i.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands.  Batter will be sticky.  Pour into a 9 x 5 inch greased loaf pan.",
+        "Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes.  The top will be crunchy, and the insides will be soft.  Serve topped with butter or cheese spread."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can or bottle beer",
+        "3 cups self-rising flour",
+        "3 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Bread I",
+    "url": "http://allrecipes.com/recipe/6717/beer-bread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/beer-bread-ii.json
new file mode 100644
index 000000000..06e98c1c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-bread-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.",
+        "In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.",
+        "Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean."
+    ],
+    "ingredients": [
+        "3 cups self-rising flour",
+        "2 tablespoons white sugar",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1/2 cup shredded Cheddar cheese",
+        "1/4 cup canned green chile peppers, chopped",
+        "6 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Bread II",
+    "url": "http://allrecipes.com/recipe/6808/beer-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-brined-grilled-pork-chops-105298.json b/serverless-fleets/data/input/inferencing/recipes/beer-brined-grilled-pork-chops-105298.json
new file mode 100644
index 000000000..9739a95f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-brined-grilled-pork-chops-105298.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.",
+        "Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145\u00b0F to 150\u00b0F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "2 cups dark lager beer",
+        "1/4 cup coarse salt",
+        "3 tablespoons (packed) dark brown sugar",
+        "3 tablespoons mild-flavored (light) molasses",
+        "1 cup ice cubes",
+        "6 1- to 1 1/4-inch-thick center-cut bone-in pork chops",
+        "7 large garlic cloves, minced",
+        "3 teaspoons coarsely ground black pepper",
+        "2 teaspoons salt",
+        "2 teaspoons dried sage leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Fourth of July",
+        "Pork Chop",
+        "Summer",
+        "Brine",
+        "Grill/Barbecue"
+    ],
+    "title": "Beer-Brined Grilled Pork Chops",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-brined-grilled-pork-chops-105298"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-brined-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/beer-brined-pork-chops.json
new file mode 100644
index 000000000..88992520c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-brined-pork-chops.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.",
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate.",
+        "Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.",
+        "Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1 (12 ounce) can beer",
+        "1 tablespoon red wine vinegar",
+        "3 tablespoons dark corn syrup",
+        "2 tablespoons prepared mustard",
+        "4 large cloves garlic, minced",
+        "1 teaspoon dried sage",
+        "1 tablespoon salt",
+        "1 tablespoon ground black pepper",
+        "1 small onion, cut into thick slices",
+        "8 (1-inch thick) center-cut pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Brined Pork Chops",
+    "url": "http://allrecipes.com/recipe/218089/beer-brined-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-brisket.json b/serverless-fleets/data/input/inferencing/recipes/beer-brisket.json
new file mode 100644
index 000000000..908e68903
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-brisket.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.",
+        "Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat."
+    ],
+    "ingredients": [
+        "1 (4 pound) beef brisket, trimmed of fat",
+        "salt to taste",
+        "1 large onion, sliced",
+        "1 (12 fluid ounce) can beer",
+        "1 tablespoon brown sugar",
+        "1 cube beef bouillon",
+        "2 tablespoons coarsely ground black pepper",
+        "2 teaspoons minced garlic",
+        "1 bay leaf",
+        "1/4 teaspoon dried thyme",
+        "2 tablespoons cornstarch",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Brisket",
+    "url": "http://allrecipes.com/recipe/87421/beer-brisket/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-burgers.json b/serverless-fleets/data/input/inferencing/recipes/beer-burgers.json
new file mode 100644
index 000000000..2a99bb524
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-burgers.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.",
+        "Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 small onion, finely chopped",
+        "3 cloves garlic, minced",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 cup beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Burgers",
+    "url": "http://allrecipes.com/recipe/214820/beer-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-butt-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-butt-chicken.json
new file mode 100644
index 000000000..2d903116c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-butt-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for low heat.",
+        "In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.",
+        "Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.",
+        "Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C)."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "2 tablespoons garlic salt",
+        "2 tablespoons paprika",
+        "salt and pepper to taste",
+        "1 (12 fluid ounce) can beer",
+        "1 (4 pound) whole chicken"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Butt Chicken",
+    "url": "http://allrecipes.com/recipe/14531/beer-butt-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-butt-rosemary-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-butt-rosemary-chicken.json
new file mode 100644
index 000000000..f94dc91e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-butt-rosemary-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.",
+        "Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.",
+        "Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.",
+        "Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can beer",
+        "1 orange",
+        "1 (3 pound) whole chicken",
+        "1 large sweet onion, sliced",
+        "4 sprigs fresh rosemary",
+        "seasoned salt, to taste",
+        "1 (14.5 ounce) can low-sodium chicken broth",
+        "4 red potatoes, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Butt Rosemary Chicken",
+    "url": "http://allrecipes.com/recipe/201948/beer-butt-rosemary-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/beer-cake-i.json
new file mode 100644
index 000000000..f489a2fa8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cake-i.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.",
+        "Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly.  Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth.  Pour into greased and floured Bundt pan.",
+        "Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "1 cup beer",
+        "1/4 cup vegetable oil",
+        "4 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cake I",
+    "url": "http://allrecipes.com/recipe/8424/beer-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/beer-cake-ii.json
new file mode 100644
index 000000000..aa9f360ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cake-ii.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.",
+        "In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.",
+        "Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.",
+        "To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake."
+    ],
+    "ingredients": [
+        "2/3 cup butter",
+        "2 eggs",
+        "3 cups all-purpose flour",
+        "1 teaspoon salt",
+        "3/4 cup buttermilk",
+        "8 ounces cherries, pitted and halved",
+        "2 cups white sugar",
+        "2 (1 ounce) squares unsweetened chocolate, melted",
+        "2 teaspoons baking soda",
+        "1 cup beer",
+        "1/4 cup cherry juice",
+        "1 cup chopped walnuts",
+        "2/3 cup butter",
+        "1 egg",
+        "4 (1 ounce) squares unsweetened chocolate, melted",
+        "4 cups sifted confectioners' sugar",
+        "3 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cake II",
+    "url": "http://allrecipes.com/recipe/8463/beer-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-can-cabbage-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/beer-can-cabbage-sandwiches.json
new file mode 100644
index 000000000..b95269cd5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-can-cabbage-sandwiches.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Prepare a grill for medium-high heat. Cut a 3x3\" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3\"\u2013deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.",
+        "Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45\u201350 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.",
+        "Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.",
+        "Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4\" strips. Coarsely chop white onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).",
+        "Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalape\u00f1os, if using. Top with top buns.",
+        "Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave."
+    ],
+    "ingredients": [
+        "1 large purple cabbage (about 3 1/2 pounds)",
+        "2 tablespoons vegetable oil",
+        "1/2 teaspoon kosher salt, plus more",
+        "1/4 teaspoon freshly ground black pepper, plus more",
+        "1 (12-ounce) can pale lager",
+        "2 cups homemade or store-bought barbecue sauce (preferably Kraft Original Barbecue Sauce), divided",
+        "1/2 large white onion, cut into 1/2\" rings",
+        "1/4 cup mayonnaise",
+        "2 tablespoons apple cider vinegar",
+        "1/4 teaspoon honey",
+        "1 medium carrot (about 6 ounces), coarsely grated using the grater disk on a food processor or the largest holes on a box grater",
+        "1/4 cup finely chopped red onion",
+        "6 seeded Kaiser rolls or sturdy hamburger buns",
+        "12 slices cheddar cheese",
+        "Sliced pickled jalape\u00f1os (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Grill/Barbecue",
+        "Cabbage",
+        "Vegan",
+        "Flaming Hot Summer",
+        "Vegetarian",
+        "Dinner",
+        "Sandwich",
+        "Backyard BBQ",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beer-Can Cabbage Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-can-cabbage-sandwiches"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-can-cabbage.json b/serverless-fleets/data/input/inferencing/recipes/beer-can-cabbage.json
new file mode 100644
index 000000000..7d17298ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-can-cabbage.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Prepare a grill for medium-high heat. Cut a 3x3\" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3\"\u2013deep cavity in cabbage, big enough to hold beer can. Discard core; reserve leftover cabbage from hollowing out cavity for another use. Using a brush, coat cabbage with oil, then season with salt and pepper.",
+        "Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with remaining sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45\u201350 minutes total.",
+        "Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4\" strips. Toss in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage). Serve as a side, or make Beer-Can Cabbage Sandwiches.",
+        "Barbecued cabbage can be made 3 days ahead; cover and chill. Reheat gently in a covered pot on stovetop or in microwave."
+    ],
+    "ingredients": [
+        "1 large purple cabbage (about 3 1/2 pounds)",
+        "2 tablespoons vegetable oil",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "1 (12-ounce) can pale lager",
+        "2 cups homemade or store-bought barbecue sauce (preferably Kraft Original Barbecue Sauce), divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Flaming Hot Summer",
+        "Cabbage",
+        "Grill",
+        "Vegetarian",
+        "Vegan",
+        "Wheat/Gluten-Free",
+        "Grill/Barbecue",
+        "Beer",
+        "Steam",
+        "Side",
+        "Labor Day",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beer-Can Cabbage",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-can-cabbage"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-102216.json b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-102216.json
new file mode 100644
index 000000000..047e74bad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-102216.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.",
+        "2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.",
+        "If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.",
+        "3. Pop the tab on the beer can. Using a \"church key\" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.",
+        "4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.",
+        "5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.",
+        "6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)",
+        "1/4 cup paprika",
+        "1 tablespoon firmly packed dark brown sugar",
+        "1 tablespoon granulated sugar",
+        "2 teaspoons salt",
+        "2 teaspoons accent (MSG; optional)",
+        "1 teaspoon celery salt",
+        "1 teaspoon freshly ground black pepper",
+        "1 to 3 teaspoons cayenne pepper, or to taste",
+        "1 teaspoon dry mustard",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder",
+        "Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.",
+        "To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You'll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.",
+        "If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals."
+    ],
+    "ingredients": [
+        "1 large whole chicken (4 to 5 pounds)",
+        "3 tablespoons Memphis Rub* or your favorite dry barbecue rub",
+        "1 can (12 ounces) beer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Chicken",
+        "Poultry",
+        "Picnic",
+        "Summer",
+        "Grill/Barbecue"
+    ],
+    "title": "Beer Can Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-can-chicken-102216"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-51175350.json b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-51175350.json
new file mode 100644
index 000000000..4a7195639
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-51175350.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Pour out (or drink) half of beer.",
+        "Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2\".",
+        "Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165\u00b0F, 45-60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings."
+    ],
+    "ingredients": [
+        "1 can light lager",
+        "1 3 1/2- to 4-pound chicken",
+        "2 tablespoons 4-3-2-1 Spice Rub",
+        "Special equipment: A foil baking pan (for drip pan)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Chicken",
+        "Fourth of July",
+        "Low Cal",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Low Cholesterol"
+    ],
+    "title": "Beer-Can Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-can-chicken-51175350"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-recipe.json
new file mode 100644
index 000000000..ff089173e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-recipe.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.",
+        "Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.",
+        "Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.",
+        "Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.",
+        "Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve."
+    ],
+    "ingredients": [
+        "2 cups mesquite or apple wood chips, soaked in cold water for 1 hour",
+        "1 (3 to 4-pound) roasting chicken, preferably kosher (since it has been brined)",
+        "Vegetable oil",
+        "Kosher salt and freshly ground black pepper",
+        "1/4 cup Bobby Flay's 16 Spice Rub for Chicken, or your favorite dry spice rub recipe, divided",
+        "1 (12-ounce) can beer",
+        "2 cloves garlic, crushed",
+        "2 sprigs fresh rosemary"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy Grilling Recipes",
+        "Grilling",
+        "Healthy",
+        "Grilled Chicken",
+        "Chicken",
+        "Poultry Recipes",
+        "Beer",
+        "Low Calorie",
+        "Low-Fat",
+        "Low-Carb",
+        "Diabetes-Friendly"
+    ],
+    "title": "Beer Can Chicken",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/beer-can-chicken-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-texas-style.json b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-texas-style.json
new file mode 100644
index 000000000..8aed43ae0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken-texas-style.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Rinse chicken and pat dry with paper towels. Squeeze lemon and lime quarters over the chicken. Mix garlic salt and allspice with salt and black pepper to taste in a bowl and rub the spices over the chicken skin; place squeezed lemon and lime quarters inside the chicken cavity. Place 3 tablespoons minced garlic into cavity. Wrap chicken in plastic wrap and refrigerate 6 to 8 hours.",
+        "Preheat grill for medium-low heat; a grill thermometer should read 275 degrees F (135 degrees C) with the lid closed.",
+        "Place remaining 3 tablespoons garlic into the partially full can of beer and sit chicken upright on the beer can, taking care not to lose any lemon and lime quarters and garlic.",
+        "Pour water, 1 12-ounce can of beer, vinegar, and Worcestershire sauce into a saucepan over medium heat; stir in red onion, red bell pepper, 3 tablespoons minced garlic, salt, and black pepper. Bring the mopping sauce to a boil, reduce heat, and simmer for 10 minutes. Set sauce aside.",
+        "Place chicken upright with beer can onto the preheated grill and cook until the skin is browned and the meat is no longer pink inside, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Use a brush to spread mopping sauce on the chicken every 30 minutes as it cooks. Discard leftover sauce."
+    ],
+    "ingredients": [
+        "1 (3 pound) whole fryer chicken",
+        "2 lemons, quartered",
+        "2 limes, quartered",
+        "1/2 teaspoon garlic salt, or to taste",
+        "1/4 teaspoon ground allspice, or to taste",
+        "salt and ground black pepper to taste",
+        "6 tablespoons minced garlic, divided",
+        "3/4 (12 ounce) can beer",
+        "4 cups water",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1 cup vinegar",
+        "6 tablespoons Worcestershire sauce",
+        "1 red onion, chopped",
+        "1 red bell pepper, chopped",
+        "3 tablespoons minced garlic",
+        "1 tablespoon salt",
+        "1 tablespoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Can Chicken Texas Style!!!!",
+    "url": "http://allrecipes.com/recipe/228072/beer-can-chicken-texas-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken.json
new file mode 100644
index 000000000..4f5ce2aed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-can-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.",
+        "Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.",
+        "Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "1/3 cup brown sugar",
+        "2 tablespoons chili powder",
+        "2 tablespoons paprika",
+        "2 teaspoons dry mustard",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/2 (12 fluid ounce) can beer",
+        "1 (3 pound) whole chicken"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Can Chicken",
+    "url": "http://allrecipes.com/recipe/214618/beer-can-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-dip-from-snack-factory.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-dip-from-snack-factory.json
new file mode 100644
index 000000000..c23d2b323
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-dip-from-snack-factory.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray.",
+        "Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish.",
+        "Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory(R) Pretzel Crisps(R)."
+    ],
+    "ingredients": [
+        "8 ounces shredded Cheddar cheese",
+        "6 ounces cream cheese, softened",
+        "2 cloves garlic, diced",
+        "1/2 cup beer",
+        "2 teaspoons cornstarch",
+        "Paprika",
+        "1 (7.2 ounce) package Original Snack Factory\u00ae Pretzel Crisps\u00ae"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Dip from Snack Factory\u00ae",
+    "url": "http://allrecipes.com/recipe/256715/beer-cheese-dip-from-snack-factory/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-dip-i.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-dip-i.json
new file mode 100644
index 000000000..d27d1afde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-dip-i.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a medium bowl, whip together cream cheese, processed cheese food, beer and garlic. Continue whipping until smooth."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (8 ounce) package processed cheese food, diced",
+        "1/2 (12 fluid ounce) can beer, room temperature",
+        "1 clove garlic, peeled and crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Dip I",
+    "url": "http://allrecipes.com/recipe/24627/beer-cheese-dip-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-dip-ii.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-dip-ii.json
new file mode 100644
index 000000000..b9309b90e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-dip-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth.",
+        "Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces.",
+        "Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "2 (8 ounce) packages shredded Cheddar cheese",
+        "1/2 teaspoon garlic powder",
+        "1/2 cup beer",
+        "1 (1 pound) loaf round bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Dip II",
+    "url": "http://allrecipes.com/recipe/24883/beer-cheese-dip-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-fondue-51194210.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-fondue-51194210.json
new file mode 100644
index 000000000..2015afd5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-fondue-51194210.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.",
+        "Toss the Gruy\u00e8re with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot."
+    ],
+    "ingredients": [
+        "1 cup/240 ml pilsner-style beer",
+        "1 lb/455 g Gruy\u00e8re cheese, shredded",
+        "1 tbsp cornstarch",
+        "2 tsp Sweet Bavarian Mustard or store-bought Dijon mustard",
+        "Dash of Worcestershire sauce",
+        "Pinch of paprika",
+        "Fine sea salt, such as fleur de sel or sel gris"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Beer",
+        "Cheese",
+        "Dairy",
+        "Mustard",
+        "Appetizer",
+        "Dessert",
+        "Party",
+        "snack",
+        "snack week",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beer Cheese Fondue",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-cheese-fondue-51194210"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-fondue.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-fondue.json
new file mode 100644
index 000000000..057544c8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-fondue.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.",
+        "Rub cut side of garlic clove around bottom and sides of fondue pot.",
+        "Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.",
+        "Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.",
+        "Stir hot pepper sauce into cheese mixture."
+    ],
+    "ingredients": [
+        "8 ounces shredded sharp Cheddar cheese",
+        "8 ounces shredded Swiss cheese",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 clove garlic, halved",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1 dash hot pepper sauce (such as Tabasco\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Fondue",
+    "url": "http://allrecipes.com/recipe/220617/beer-cheese-fondue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-philly-steak-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-philly-steak-casserole.json
new file mode 100644
index 000000000..5db5f6de5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-philly-steak-casserole.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.",
+        "Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.",
+        "Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.",
+        "Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.",
+        "Bake in preheated oven until the provolone cheese melts, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 green bell peppers, sliced",
+        "1 large onion, sliced thin",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon garlic powder",
+        "1/4 teaspoon ground black pepper",
+        "1 tablespoon olive oil",
+        "2 pounds rib-eye steak, sliced thin",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon garlic powder",
+        "1/4 teaspoon ground black pepper",
+        "3/4 loaf Italian bread, cut into 1 inch cubes",
+        "5 tablespoons butter",
+        "1/4 cup flour",
+        "1 (12 fluid ounce) can or bottle beer",
+        "2 teaspoons hot pepper sauce",
+        "1 1/2 teaspoons ground black pepper",
+        "1 teaspoon garlic powder",
+        "1 teaspoon dried parsley",
+        "1 teaspoon onion powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon Worcestershire sauce",
+        "1/2 teaspoon soy sauce",
+        "1 1/2 cups milk",
+        "1 cup shredded Monterey Jack cheese",
+        "1 cup shredded American cheese",
+        "8 ounces provolone cheese, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Philly Steak Casserole",
+    "url": "http://allrecipes.com/recipe/135885/beer-cheese-philly-steak-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-pretzel-and-dip.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-pretzel-and-dip.json
new file mode 100644
index 000000000..ae8cce2d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-pretzel-and-dip.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.",
+        "In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.",
+        "Bake 25 minutes in the preheated oven, or until golden brown.",
+        "In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package hot bread roll mix with yeast",
+        "1 cup shredded sharp Cheddar cheese",
+        "1 1/4 cups beer",
+        "1 egg, beaten",
+        "2 tablespoons kosher salt",
+        "1 (8 ounce) package cream cheese, diced and softened",
+        "1 (8 ounce) package processed cheese, cubed",
+        "3/4 teaspoon garlic powder",
+        "1/2 cup beer, room temperature"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Pretzel and Dip",
+    "url": "http://allrecipes.com/recipe/23935/beer-cheese-pretzel-and-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-pretzel-dip.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-pretzel-dip.json
new file mode 100644
index 000000000..95c2160b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-pretzel-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (1 ounce) package dry ranch salad dressing mix",
+        "2 cups shredded Cheddar cheese",
+        "1/2 cup beer, or as needed",
+        "seasoned salt to taste",
+        "cayenne pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Pretzel Dip",
+    "url": "http://allrecipes.com/recipe/217887/beer-cheese-pretzel-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-i.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-i.json
new file mode 100644
index 000000000..e56e64c5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-i.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Saute green onions, celery, carrots, and mushrooms in butter. Mix flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.",
+        "Break up cauliflower into bite-size pieces, steam until just tender.",
+        "Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses. Simmer 15-20 minutes. Add salt and pepper to taste. Check seasonings."
+    ],
+    "ingredients": [
+        "1/2 cup chopped green onions",
+        "1 cup sliced celery",
+        "1 cup sliced carrots",
+        "8 ounces fresh mushrooms, sliced",
+        "3/4 cup butter",
+        "1/2 cup all-purpose flour",
+        "1 teaspoon mustard powder",
+        "5 cups chicken broth",
+        "1 small head cauliflower",
+        "1 (12 fluid ounce) can or bottle beer",
+        "8 ounces sharp Cheddar cheese, shredded",
+        "2 tablespoons grated Parmesan cheese",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Soup I",
+    "url": "http://allrecipes.com/recipe/13064/beer-cheese-soup-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-ii.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-ii.json
new file mode 100644
index 000000000..2887baf10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.",
+        "Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.",
+        "Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits."
+    ],
+    "ingredients": [
+        "1 tablespoon margarine",
+        "1/2 cup chopped onion",
+        "1/2 teaspoon minced garlic",
+        "1 teaspoon Worcestershire sauce",
+        "1 (12 fluid ounce) can or bottle light beer",
+        "1 (14.5 ounce) can chicken broth",
+        "3 tablespoons cornstarch",
+        "2 cups half-and-half",
+        "2 cups shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Soup II",
+    "url": "http://allrecipes.com/recipe/13105/beer-cheese-soup-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-iii.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-iii.json
new file mode 100644
index 000000000..bc0bc5725
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-iii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.",
+        "Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often."
+    ],
+    "ingredients": [
+        "4 cubes  chicken bouillon",
+        "1 (12 fluid ounce) can or bottle beer",
+        "4 cups water",
+        "1 1/2 cups cubed potatoes",
+        "1 cup chopped celery",
+        "1 cup diced carrots",
+        "1 cup chopped onion",
+        "1 (20 ounce) package frozen cauliflower and broccoli",
+        "2 (10.75 ounce) cans  condensed cream of chicken soup",
+        "1 pound processed cheese food (eg. Velveeta), cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Soup III",
+    "url": "http://allrecipes.com/recipe/15930/beer-cheese-soup-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-iv.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-iv.json
new file mode 100644
index 000000000..91b2f4171
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-iv.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes.  Drain and set aside.",
+        "In a large pot over medium heat, melt margarine.  Stir in onion, garlic and Worcestershire and cook until onion is translucent.  Pour in beer and bring to a boil.  Pour in chicken broth and return to a boil.  Then reduce heat, stir in cauliflower, and heat through.",
+        "In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve.  Set aside.  Stir half-and-half and Cheddar into the soup until the cheese melts.  Stir in cornstarch mixture and continue to cook and stir until soup thickens.  Serve at once."
+    ],
+    "ingredients": [
+        "2 cups cauliflower florets",
+        "1 tablespoon margarine",
+        "1/2 cup chopped onion",
+        "1 clove garlic, minced",
+        "1 teaspoon Worcestershire sauce",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1 (14.5 ounce) can chicken broth",
+        "3 tablespoons cornstarch",
+        "3 tablespoons water",
+        "2 cups half-and-half cream",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Soup IV",
+    "url": "http://allrecipes.com/recipe/25702/beer-cheese-soup-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-v.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-v.json
new file mode 100644
index 000000000..18e5b56dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-v.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large saucepan over medium high heat, melt butter.  Cook celery, carrots and onion in butter until onion is translucent.  Stir in flour and mustard to coat vegetables.  Pour in chicken broth and simmer until slightly thickened.  Puree mixture in a blender or food processor or using an immersion blender.  Return to pot.",
+        "When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted.  Serve at once."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "1/2 cup diced celery",
+        "1/2 cup diced carrots",
+        "1/2 cup diced onion",
+        "3/4 cup all-purpose flour",
+        "1/2 teaspoon ground dry mustard",
+        "1 (14.5 ounce) can chicken broth",
+        "5 ounces shredded Cheddar cheese",
+        "5 ounces shredded Monterey Jack cheese",
+        "1/2 cup grated Parmesan cheese",
+        "1 (12 fluid ounce) can or bottle beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Soup V",
+    "url": "http://allrecipes.com/recipe/25703/beer-cheese-soup-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-vi.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-vi.json
new file mode 100644
index 000000000..1460a7ce6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-vi.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium pot over medium heat, melt butter.  Cook celery, carrots and onion in butter 5 minutes.  Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes.  Puree mixture in a blender or food processor or using an immersion blender.  Return to pot over medium heat.",
+        "Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted.  Season with mustard.  Stir in beer to achieve desired thickness just before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 cup chopped celery",
+        "1 cup chopped carrots",
+        "1 cup chopped onion",
+        "3 (14.5 ounce) cans chicken broth",
+        "8 ounces shredded Cheddar cheese",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon prepared Dijon-style mustard",
+        "1 (12 fluid ounce) can or bottle beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Soup VI",
+    "url": "http://allrecipes.com/recipe/25704/beer-cheese-soup-vi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-vii.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-vii.json
new file mode 100644
index 000000000..6058d6095
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup-vii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large pot over medium heat, melt butter.  Cook onion in butter until tender.  Stir in beer, carrots and celery.  Bring to a boil, then reduce heat, cover and simmer 10 minutes.",
+        "Stir in cumin, salt, nutmeg, cloves and pepper.  Bring to a boil again, then reduce heat, cover and simmer 30 minutes.",
+        "Remove from heat and stir in sour cream and cheese.  Serve at once."
+    ],
+    "ingredients": [
+        "3/8 cup butter",
+        "1 1/2 cups chopped onion",
+        "3 (12 fluid ounce) cans or bottles beer",
+        "1 1/2 cups diced carrots",
+        "3 stalks celery, diced",
+        "1 tablespoon ground cumin",
+        "2 1/2 teaspoons salt",
+        "3/4 teaspoon ground nutmeg",
+        "1/8 teaspoon ground cloves",
+        "1/4 teaspoon ground black pepper",
+        "3 cups sour cream",
+        "12 ounces processed cheese, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Soup VII",
+    "url": "http://allrecipes.com/recipe/20863/beer-cheese-soup-vii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup.json b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup.json
new file mode 100644
index 000000000..b723f49e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cheese-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir chicken broth, carrots, onions, and black pepper together in a large saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and cook until the carrots are tender, about 30 minutes.",
+        "Stir cheese spread, half-and-half, beer, milk, and Worcestershire sauce into the broth; cook, stirring frequently, until the cheese spread melts completely into the mixture, 5 to 7 minutes.",
+        "Whisk flour and butter together in a small bowl; stir into the mixture in the saucepan until smooth. Bring the liquid to a simmer, reduce heat to low, and cook, stirring frequently, until the soup is thickened, about 1 hour."
+    ],
+    "ingredients": [
+        "1 1/3 cups chicken broth",
+        "1/2 cup diced carrots",
+        "1/3 cup chopped onions",
+        "1/4 teaspoon ground black pepper",
+        "2 (16 ounce) jars processed cheese spread (such as Cheese Whiz\u00ae)",
+        "1 pint half-and-half",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1 1/3 cups milk",
+        "3 tablespoons Worcestershire sauce",
+        "1/4 cup all-purpose flour",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cheese Soup",
+    "url": "http://allrecipes.com/recipe/236970/beer-cheese-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-chicken.json
new file mode 100644
index 000000000..f76031452
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-chicken.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the chicken drumsticks in a 9x13 baking dish. Season with rosemary, salt and pepper. Pour the beers in with the chicken.",
+        "Bake for 1 hour in the preheated oven, until the chicken is browned and meat slides off the bone easily. Just you wait! You are going to love it!"
+    ],
+    "ingredients": [
+        "2 pounds chicken drumsticks",
+        "2 (12 fluid ounce) cans Budweiser\u2122 beer",
+        "1 teaspoon dried rosemary"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Chicken",
+    "url": "http://allrecipes.com/recipe/85750/beer-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-chops-i.json b/serverless-fleets/data/input/inferencing/recipes/beer-chops-i.json
new file mode 100644
index 000000000..f62b43b28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-chops-i.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Arrange onion slices on bottom of slow-cooker. Cut butterfly chops in half and place on top of onions. Pour in beer and add chicken bouillon cubes. Cover and cook and low 6 to 8 hours."
+    ],
+    "ingredients": [
+        "1 onion, sliced",
+        "2 pork chops butterfly cut",
+        "1 (12 fluid ounce) can or bottle beer",
+        "2 cubes chicken bouillon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Chops I",
+    "url": "http://allrecipes.com/recipe/24038/beer-chops-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-chops-ii.json b/serverless-fleets/data/input/inferencing/recipes/beer-chops-ii.json
new file mode 100644
index 000000000..7488cc72c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-chops-ii.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Arrange chopped onions in bottom of slow cooker. Lay butterfly chops on top, separating if you wish. Pour in beer and drop in chicken bouillon cubes. Cook on low for 6 to 8 hours."
+    ],
+    "ingredients": [
+        "1 onion, chopped",
+        "2 pork chops butterfly cut",
+        "1 (12 fluid ounce) can or bottle beer",
+        "2 cubes chicken bouillon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Chops II",
+    "url": "http://allrecipes.com/recipe/24261/beer-chops-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cooked-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-cooked-chicken.json
new file mode 100644
index 000000000..845793b1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cooked-chicken.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "To Marinate: Pour 1/2 of the beer into a nonporous glass dish or bowl. Add chicken breasts, toss to coat, cover dish and refrigerate for 30 minutes to marinate.",
+        "Melt 1 tablespoon of the butter in a large skillet over medium heat. Add mushrooms and saute for 5 to 10 minutes or until cooked; remove from skillet and reserve, keeping warm.",
+        "Melt remaining 1 tablespoon butter in skillet over medium high heat and add chicken. Saute 5 to 6 minutes each side or until cooked through and juices run clear. Reduce heat to low, pour remaining beer over chicken and add reserved mushrooms. Cover skillet and let simmer for 5 to 10 minutes. Sprinkle with cheese and serve."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can or bottle beer",
+        "4 skinless, boneless chicken breast halves",
+        "2 tablespoons butter",
+        "1 cup sliced fresh mushrooms",
+        "1 tablespoon grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cooked Chicken",
+    "url": "http://allrecipes.com/recipe/16523/beer-cooked-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-cookies.json b/serverless-fleets/data/input/inferencing/recipes/beer-cookies.json
new file mode 100644
index 000000000..ac8b3f6f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cream together the butter or margarine and the brown sugar.  Cut in flour, baking soda and spice. Blend in beer slowly to form a soft dough.",
+        "Drop by teaspoonfuls and top with a walnut piece.",
+        "Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown. Cool one minute on cookie sheet and remove to wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 cup packed brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup butter",
+        "1 1/4 cups room temperature beer",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Cookies",
+    "url": "http://allrecipes.com/recipe/10972/beer-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-crackers-topped-with-garlic-and-three-cheeses-5904.json b/serverless-fleets/data/input/inferencing/recipes/beer-crackers-topped-with-garlic-and-three-cheeses-5904.json
new file mode 100644
index 000000000..b07611ff7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-crackers-topped-with-garlic-and-three-cheeses-5904.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Place 1 1/4 cups warm water in large bowl. Sprinkle yeast and sugar over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix in cornmeal, oil and salt.",
+        "Add 3 cups flour to yeast mixture; stir until dough forms. Turn dough out onto floured work surface. Add remaining 1/4 cup flour; knead until dough is smooth and elastic, about 2 minutes.",
+        "Lightly oil clean large bowl. Add dough; turn to coat. Cover with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 45 minutes.",
+        "Punch dough down. Turn out onto floured surface; knead briefly until smooth. Return to oiled bowl; turn to coat. Cover with plastic, then kitchen towel. Let dough rise 40 minutes. Punch dough down. Turn out onto floured surface. Divide into 4 pieces. Cover with plastic; chill at least 1 hour or overnight.",
+        "Preheat oven to 450\u00b0F. Oil 11x15-inch baking sheet. Roll out 1 dough piece to 1/8-inch-thick rectangle. Transfer to prepared baking sheet. Using fingers, gently stretch dough to edges of baking sheet. Bake until golden, puffed and crisp, about 8 minutes. Remove from oven. Top with 1/2 cup mozzarella, 1/4 cup Gorgonzola, 1/4 cup Parmesan and 1 teaspoon garlic. Return cracker to oven; bake until cheese melts and bubbles, about 4 minutes. Remove from oven. Sprinkle with 1 tablespoon each of parsley and green onions. Remove cracker from baking sheet. Cool baking sheet. Repeat with remaining dough, cheeses, garlic, parsley and onions. Break warm crackers into pieces."
+    ],
+    "ingredients": [
+        "1 1/4 cups warm water (105\u00b0F to 115\u00b0F)",
+        "2 envelopes dry yeast",
+        "1 teaspoon sugar",
+        "1/4 cup white cornmeal",
+        "1 tablespoon olive oil",
+        "2 teaspoons coarse salt",
+        "3 1/4 cups all purpose flour",
+        "2 cups grated mozzarella cheese",
+        "1 cup crumbled Gorgonzola cheese",
+        "1 cup grated Parmesan cheese",
+        "4 teaspoons minced garlic",
+        "4 tablespoons chopped fresh parsley",
+        "4 tablespoons chopped green onions"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Garlic",
+        "Bake",
+        "Cocktail Party",
+        "Vegetarian",
+        "Blue Cheese",
+        "Mozzarella",
+        "Parmesan",
+        "Poker/Game Night"
+    ],
+    "title": "Beer Crackers Topped with Garlic and Three Cheeses",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-crackers-topped-with-garlic-and-three-cheeses-5904"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-dip-i.json b/serverless-fleets/data/input/inferencing/recipes/beer-dip-i.json
new file mode 100644
index 000000000..92cb54f68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-dip-i.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer.  The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (1 ounce) package ranch dressing mix",
+        "2 cups shredded Cheddar cheese",
+        "1/3 cup beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Dip I",
+    "url": "http://allrecipes.com/recipe/14817/beer-dip-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-dip-ii.json b/serverless-fleets/data/input/inferencing/recipes/beer-dip-ii.json
new file mode 100644
index 000000000..84566332e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-dip-ii.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a medium bowl, mix the cream cheese, dry ranch-style dressing mix and beer until well blended and creamy."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (1 ounce) package dry Ranch-style dressing mix",
+        "1 (12 fluid ounce) can or bottle beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Dip II",
+    "url": "http://allrecipes.com/recipe/23100/beer-dip-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-dip.json b/serverless-fleets/data/input/inferencing/recipes/beer-dip.json
new file mode 100644
index 000000000..7aef40e79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-dip.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a medium saucepan over low heat, melt cream cheese.  Stir in paprika; mixture should be pink.  Stir in hot sauce and beer.  Serve warm or cold."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese",
+        "1 1/2 teaspoons paprika",
+        "10 dashes hot pepper sauce",
+        "1/4 cup beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Dip",
+    "url": "http://allrecipes.com/recipe/22349/beer-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-glazed-brats-and-sauerkraut.json b/serverless-fleets/data/input/inferencing/recipes/beer-glazed-brats-and-sauerkraut.json
new file mode 100644
index 000000000..ac07f5be1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-glazed-brats-and-sauerkraut.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.",
+        "Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.",
+        "Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst."
+    ],
+    "ingredients": [
+        "1/8 teaspoon celery seeds",
+        "1/8 teaspoon caraway seeds",
+        "1 pound fresh bratwurst sausages",
+        "1 (12 fluid ounce) can or bottle lager beer",
+        "1 tablespoon light brown sugar",
+        "2 teaspoons dry mustard powder",
+        "1 teaspoon onion powder",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon dried dill weed",
+        "1 pound sauerkraut (preferably barrel-aged), drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Glazed Brats and Sauerkraut",
+    "url": "http://allrecipes.com/recipe/228406/beer-glazed-brats-and-sauerkraut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-lime-grilled-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-lime-grilled-chicken.json
new file mode 100644
index 000000000..75c6ce956
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-lime-grilled-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves.  Pour the mixture over the chicken, cover and marinate for 30 minutes.",
+        "Preheat an outdoor grill for medium heat and lightly oil grate.",
+        "Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side."
+    ],
+    "ingredients": [
+        "1 lime, juiced",
+        "1 (12 fluid ounce) can light colored beer",
+        "1 teaspoon honey",
+        "2 cloves garlic, minced",
+        "2 tablespoons chopped fresh cilantro",
+        "Salt and pepper",
+        "4 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Lime Grilled Chicken",
+    "url": "http://allrecipes.com/recipe/62423/beer-lime-grilled-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-margarita.json b/serverless-fleets/data/input/inferencing/recipes/beer-margarita.json
new file mode 100644
index 000000000..6ba3c61ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-margarita.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Empty lemonade concentrate into pitcher (do not add water!). Pour in vodka and beer. Serve over ice."
+    ],
+    "ingredients": [
+        "1 (6 ounce) can frozen lemonade concentrate",
+        "8 fluid ounces vodka",
+        "3 (12 fluid ounce) cans or bottles beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Margarita",
+    "url": "http://allrecipes.com/recipe/20407/beer-margarita/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-margaritas-201144.json b/serverless-fleets/data/input/inferencing/recipes/beer-margaritas-201144.json
new file mode 100644
index 000000000..d8b8c409c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-margaritas-201144.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Rub lime wedges around rims of 4 Margarita glasses.",
+        "Dip rims in salt to coat lightly.",
+        "In a medium pitcher, combine beer, limeade, and tequila.",
+        "Fill prepared glasses with ice, then with margarita mixture.",
+        "Garnish with remaining lime wedges.",
+        "Serve immediately."
+    ],
+    "ingredients": [
+        "1 lime, cut into 8 wedges",
+        "1/4 cup coarse salt",
+        "2 chilled 12-oz bottles beer (not dark; preferably a lighter-style lager)",
+        "1/2 cup thawed frozen limeade concentrate",
+        "1/2 cup chilled tequila",
+        "Ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Alcoholic",
+        "Cocktail Party",
+        "Super Bowl",
+        "Backyard BBQ",
+        "Lime",
+        "Summer",
+        "Tailgating",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Beer Margaritas",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-margaritas-201144"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-margaritas.json b/serverless-fleets/data/input/inferencing/recipes/beer-margaritas.json
new file mode 100644
index 000000000..8b8532310
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-margaritas.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can frozen limeade concentrate",
+        "12 fluid ounces tequila",
+        "12 fluid ounces water",
+        "12 fluid ounces beer",
+        "ice",
+        "1 lime, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Margaritas",
+    "url": "http://allrecipes.com/recipe/63191/beer-margaritas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-marinated-deerelkmoose-steak.json b/serverless-fleets/data/input/inferencing/recipes/beer-marinated-deerelkmoose-steak.json
new file mode 100644
index 000000000..c2a490914
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-marinated-deerelkmoose-steak.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.",
+        "Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) bottle amber beer (such as Honey Brown Lager\u00ae)",
+        "1/4 cup soy sauce",
+        "2 tablespoons Dijon mustard",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon ground black pepper",
+        "1 tablespoon salt",
+        "1 dash hot pepper sauce, or to taste",
+        "4 (3/4 pound) venison steaks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Marinated Deer/Elk/Moose Steak",
+    "url": "http://allrecipes.com/recipe/233612/beer-marinated-deerelkmoose-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-marinated-pork-tenderloin-with-red-cabbage-51149030.json b/serverless-fleets/data/input/inferencing/recipes/beer-marinated-pork-tenderloin-with-red-cabbage-51149030.json
new file mode 100644
index 000000000..10411af08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-marinated-pork-tenderloin-with-red-cabbage-51149030.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 tablespoon vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.",
+        "Preheat oven to 400\u00b0F. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8-10 minutes.",
+        "Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140\u00b0F, 10-15 minutes. Transfer to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.",
+        "Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15-20 minutes. Add remaining 1 teaspoon vinegar and toss to combine.",
+        "Slice pork and serve with cabbage mixture and sauce."
+    ],
+    "ingredients": [
+        "2 pork tenderloins (1 1/2-1 3/4 pounds total)",
+        "1/4 cup lager",
+        "1/4 cup reduced-sodium soy sauce",
+        "2 tablespoons (packed) brown sugar",
+        "1 tablespoon plus 1 teaspoon apple cider vinegar, divided",
+        "3 tablespoons olive oil",
+        "2 tablespoons unsalted butter",
+        "1/2 medium red cabbage, cored, cut into 1/2\" strips",
+        "1 apple, peeled, cored, chopped",
+        "2 bay leaves",
+        "Kosher salt, freshly ground pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Pork",
+        "Roast",
+        "Dinner",
+        "Pork Tenderloin",
+        "Winter",
+        "Cabbage",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Beer-Marinated Pork Tenderloin with Red Cabbage",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-marinated-pork-tenderloin-with-red-cabbage-51149030"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-marinated-steaks-with-peppercorn-sauce-103504.json b/serverless-fleets/data/input/inferencing/recipes/beer-marinated-steaks-with-peppercorn-sauce-103504.json
new file mode 100644
index 000000000..3048cf289
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-marinated-steaks-with-peppercorn-sauce-103504.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Place steaks in single layer in glass baking dish. Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight.",
+        "Bring white wine, chopped shallot and crushed peppercorns to boil in heavy medium saucepan; simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add whipping cream and cook until sauce coats spoon, about 6 minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature.)",
+        "Prepare barbecue (medium-high heat). Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Meanwhile, bring peppercorn sauce to simmer. Drizzle sauce over steaks."
+    ],
+    "ingredients": [
+        "6 12-ounce top loin (New York strip) steaks",
+        "1 12-ounce bottle of dark beer",
+        "1/2 cup (packed) dark brown sugar",
+        "5 tablespoons fresh lime juice",
+        "3 tablespoons minced red onion",
+        "6 garlic cloves, chopped",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons whole grain mustard",
+        "2 tablespoons olive oil",
+        "1 tablespoon minced peeled fresh ginger",
+        "1/2 teaspoon hot pepper sauce",
+        "1/2 cup white wine",
+        "1 shallot, finely chopped",
+        "2 tablespoons coarsely crushed four-peppercorn mix*",
+        "1 3/4 cups chicken stock or canned low-salt chicken broth",
+        "1 3/4 cups beef stock or canned beef broth",
+        "1/2 cup whipping cream",
+        "*A blend of black, white, pink and green peppercorns found in the spice section of many supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Summer",
+        "Grill/Barbecue"
+    ],
+    "title": "Beer-Marinated Steaks with Peppercorn Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-marinated-steaks-with-peppercorn-sauce-103504"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-marinated-tri-tip-with-blue-cheese-wild-mushrooms-and-onions-232379.json b/serverless-fleets/data/input/inferencing/recipes/beer-marinated-tri-tip-with-blue-cheese-wild-mushrooms-and-onions-232379.json
new file mode 100644
index 000000000..df776c7ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-marinated-tri-tip-with-blue-cheese-wild-mushrooms-and-onions-232379.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.",
+        "Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.",
+        "Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.",
+        "Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.",
+        "Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135\u00b0F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.",
+        "Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.",
+        "*A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and at adrianascaravan.com."
+    ],
+    "ingredients": [
+        "1 12-ounce bottle of beer",
+        "1/3 cup pomegranate molasses*",
+        "4 large garlic cloves, chopped",
+        "2 teaspoons dried crushed red pepper",
+        "1 2 1/4-pound tri-tip beef roast, trimmed",
+        "2 large portobello mushrooms, stemmed, dark gills scraped out",
+        "8 ounces large fresh shiitake mushrooms, stemmed",
+        "6 ounces oyster mushrooms",
+        "1 12-ounce onion, peeled, cut into 1/2-inch-thick rounds",
+        "1/4 cup olive oil",
+        "6 garlic cloves, chopped",
+        "2 tablespoons balsamic vinegar",
+        "Nonstick vegetable oil spray",
+        "2 cups low-salt chicken broth",
+        "1 cup beef broth",
+        "1/4 cup heavy whipping cream",
+        "1 cup crumbled blue cheese",
+        "1 tablespoon chopped fresh herbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Onion",
+        "Marinate",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Blue Cheese",
+        "Summer",
+        "Grill/Barbecue",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beer-Marinated Tri-Tip with Blue Cheese, Wild Mushrooms, and Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-marinated-tri-tip-with-blue-cheese-wild-mushrooms-and-onions-232379"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-mustard.json b/serverless-fleets/data/input/inferencing/recipes/beer-mustard.json
new file mode 100644
index 000000000..e477ec1ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-mustard.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.",
+        "Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes.",
+        "Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.",
+        "Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.",
+        "Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.",
+        "Refrigerate the jars of mustard for 2 weeks before using."
+    ],
+    "ingredients": [
+        "3/4 cup brown mustard seeds",
+        "1/4 cup yellow mustard seeds",
+        "1 cup dark beer, or as needed",
+        "2 cloves garlic, minced",
+        "1/2 cup apple cider vinegar",
+        "2 tablespoons brown sugar",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "3 half pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Mustard",
+    "url": "http://allrecipes.com/recipe/220206/beer-mustard/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-nut-cookies.json b/serverless-fleets/data/input/inferencing/recipes/beer-nut-cookies.json
new file mode 100644
index 000000000..79381d7f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-nut-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.",
+        "Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "1/2 cup white sugar",
+        "1 cup packed dark brown sugar",
+        "2 teaspoons vanilla extract",
+        "2 eggs",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 1/2 cups beer nut mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Nut Cookies",
+    "url": "http://allrecipes.com/recipe/10878/beer-nut-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-orzo-and-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-orzo-and-chicken.json
new file mode 100644
index 000000000..92330687c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-orzo-and-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the orzo in a small bowl. Pour enough beer into  the bowl to cover the orzo; set the remaining beer aside.",
+        "Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.",
+        "Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 cup orzo pasta",
+        "1 (12 fluid ounce) can or bottle beer",
+        "2 teaspoons canola oil",
+        "1 pound boneless chicken thighs",
+        "1/2 onion, minced",
+        "3 cloves garlic, crushed",
+        "1 cup low-sodium chicken broth",
+        "1 cup tomato sauce",
+        "1/2 cup pimentos, drained",
+        "1 tablespoon ground turmeric",
+        "1/2 cup frozen petite peas",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer, Orzo and Chicken",
+    "url": "http://allrecipes.com/recipe/145443/beer-orzo-and-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/beer-pancakes.json
new file mode 100644
index 000000000..1513a1330
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-pancakes.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.",
+        "Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side."
+    ],
+    "ingredients": [
+        "1 cup sifted all-purpose flour",
+        "1/4 cup white sugar",
+        "3/4 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 egg, beaten",
+        "1 cup beer",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Pancakes",
+    "url": "http://allrecipes.com/recipe/87685/beer-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-pizza.json b/serverless-fleets/data/input/inferencing/recipes/beer-pizza.json
new file mode 100644
index 000000000..7b612054c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-pizza.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender.",
+        "In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese.",
+        "Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 pound pepperoni sausage, diced",
+        "1 pound bacon, diced",
+        "1 (4 ounce) can sliced mushrooms, drained",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 (28 ounce) can tomato sauce",
+        "1 cup beer",
+        "1 clove garlic, minced",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon dried thyme",
+        "1/2 teaspoon salt",
+        "2 unbaked pizza crusts",
+        "1 (8 ounce) package shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Pizza",
+    "url": "http://allrecipes.com/recipe/70032/beer-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-pretzel-caramels-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beer-pretzel-caramels-recipe.json
new file mode 100644
index 000000000..c9b37b113
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-pretzel-caramels-recipe.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Pour the beer into a glass; let sit until flat, about 1 hour.",
+        "Butter an 8-inch-square baking dish. Bring half of the beer to a boil in a small saucepan over medium heat; cook until reduced to 2 teaspoons, about 10 minutes.",
+        "Meanwhile, combine the remaining beer, the brown sugar, corn syrup, cream and butter in a large saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until a candy thermometer registers 235 degrees F, 10 to 12 minutes. Remove from the heat and stir in the beer syrup and pretzels. Spread in the prepared dish and chill until firm, 45 minutes to 1 hour. Cut into pieces.",
+        "Photograph by Con Poulos"
+    ],
+    "ingredients": [
+        "1 12-ounce bottle brown ale",
+        "2 tablespoons unsalted butter, plus more for the dish",
+        "1 1/4 cups packed dark brown sugar",
+        "1/4 cup light corn syrup",
+        "1 cup heavy cream",
+        "1 1/2 cups coarsely crushed thin pretzels"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Candy Recipes and Ideas",
+        "Beer",
+        "Sugar"
+    ],
+    "title": "Beer-Pretzel Caramels",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/beer-pretzel-caramels-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-pulled-pork.json b/serverless-fleets/data/input/inferencing/recipes/beer-pulled-pork.json
new file mode 100644
index 000000000..b708d79dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-pulled-pork.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.",
+        "Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.",
+        "Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "3 pounds pork picnic roast",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1 large onion, sliced",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Pulled Pork",
+    "url": "http://allrecipes.com/recipe/235169/beer-pulled-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-roasted-lime-chicken.json b/serverless-fleets/data/input/inferencing/recipes/beer-roasted-lime-chicken.json
new file mode 100644
index 000000000..01ded2e58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-roasted-lime-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.",
+        "Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (4 pound) whole chicken",
+        "1 tablespoon salt, or to taste",
+        "1 tablespoon ground black pepper, or to taste",
+        "1 lime, halved",
+        "1/2 (12 fluid ounce) can beer",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Roasted Lime Chicken",
+    "url": "http://allrecipes.com/recipe/74796/beer-roasted-lime-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-rolls.json b/serverless-fleets/data/input/inferencing/recipes/beer-rolls.json
new file mode 100644
index 000000000..3e1928150
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-rolls.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Allow 10 to 12 ounces of beer to reach room temperature and go flat.  This will take approximately 3 to 4 hours.",
+        "Combine flattened beer, butter, cinnamon, salt, and honey in the pan of bread machine. Add flour and yeast being careful that the yeast does not  touch the liquid. Select Dough setting, and Start.",
+        "After the dough has risen, remove the dough from the pan.  Form into a long loaf; cut and form rolls. Place on a floured baking sheet, cover, and allow to rise for approximately 45 minutes.",
+        "Brush top of rolls with melted butter.",
+        "Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "4 cups bread flour",
+        "2 tablespoons honey",
+        "1/4 teaspoon salt",
+        "1 tablespoon margarine",
+        "10 ounces dark beer",
+        "1 (.25 ounce) package active dry yeast",
+        "1 pinch ground cinnamon",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Rolls",
+    "url": "http://allrecipes.com/recipe/7041/beer-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-sausage.json b/serverless-fleets/data/input/inferencing/recipes/beer-sausage.json
new file mode 100644
index 000000000..91e5de9ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-sausage.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can or bottle beer",
+        "4 red potatoes, quartered",
+        "1 teaspoon Italian seasoning",
+        "salt and ground black pepper to taste",
+        "1 (8 ounce) package baby carrots",
+        "1/2 yellow onion, chopped",
+        "1 pound smoked kielbasa sausage, cut into 1-inch slices",
+        "1 small head cabbage, quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Sausage",
+    "url": "http://allrecipes.com/recipe/215675/beer-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-sauteed-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/beer-sauteed-shrimp.json
new file mode 100644
index 000000000..eceb0a2b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-sauteed-shrimp.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.",
+        "Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, basil, oregano, and 1 teaspoon parsley until onion is softened, 5 to 10 minutes. Add shrimp, beer, hot sauce, salt, and pepper; cook and stir until shrimp are pink and cooked through, about 5 minutes.",
+        "Toss pasta and shrimp mixture together in a bowl; top with Parmesan cheese and a pinch of parsley."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package angel hair pasta",
+        "1 1/2 tablespoons olive oil",
+        "1 onion, sliced",
+        "2 cloves garlic, crushed",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried parsley",
+        "2 pounds shrimp, peeled and deveined",
+        "1 (12 fluid ounce) can or bottle beer",
+        "1/4 teaspoon hot sauce (such as Frank's RedHot \u00ae)",
+        "salt and ground black pepper to taste",
+        "2 tablespoons grated Parmesan cheese, or to taste",
+        "1 pinch dried parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer-Sauteed Shrimp",
+    "url": "http://allrecipes.com/recipe/241710/beer-sauteed-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-simmered-beans.json b/serverless-fleets/data/input/inferencing/recipes/beer-simmered-beans.json
new file mode 100644
index 000000000..d12cb6cd1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-simmered-beans.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine pinto beans, kidney beans, beer, jalapenos, garlic, cumin, and salt in a large saucepan. Simmer for 10 minutes. Serve warm or chilled."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can pinto beans, rinsed and drained",
+        "1 (15 ounce) can kidney beans, rinsed and drained",
+        "1 cup light beer",
+        "2 jalapeno peppers, minced",
+        "2 cloves garlic, minced",
+        "1 1/2 teaspoons cumin",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Simmered Beans",
+    "url": "http://allrecipes.com/recipe/62475/beer-simmered-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-simmered-grilled-sausages-105455.json b/serverless-fleets/data/input/inferencing/recipes/beer-simmered-grilled-sausages-105455.json
new file mode 100644
index 000000000..7501657f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-simmered-grilled-sausages-105455.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a saut\u00e9 pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.",
+        "2. Set up the grill for direct grilling and preheat to medium-high.",
+        "3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.",
+        "4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.",
+        "Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side.",
+        "For absolutely foolproof sausage grilling, use the indirect method. The sausages will be fully cooked in about 30 minutes."
+    ],
+    "ingredients": [
+        "a needle or pin and a cork",
+        "1 cork",
+        "3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, chorizo, linguica, or any other sausages you prefer",
+        "1 onion, thinly sliced",
+        "3 cups beer, as needed",
+        "About 1 tablespoon vegetable oil",
+        "Mustard, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Pork",
+        "Poach",
+        "Picnic",
+        "Quick & Easy",
+        "Dinner",
+        "Sausage",
+        "Summer",
+        "Tailgating"
+    ],
+    "title": "Beer-Simmered Grilled Sausages",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-simmered-grilled-sausages-105455"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-spice-cake.json b/serverless-fleets/data/input/inferencing/recipes/beer-spice-cake.json
new file mode 100644
index 000000000..e779f19f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-spice-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5 inch loaf pan.",
+        "Sift together flour, baking powder, cloves, cinnamon, allspice, baking soda, and salt in a bowl. Set aside.",
+        "In a large bowl, cream the butter and brown sugar until light and fluffy. Add egg and beat well. Add flour mixture alternately with beer and mix well to combine. Fold in the chopped walnuts.",
+        "Pour into a 9x5 inch loaf pan. Bake 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cloves",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground allspice",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1/2 cup butter or margarine, softened",
+        "1 cup brown sugar",
+        "1 egg, beaten",
+        "1 cup beer",
+        "1 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Spice Cake",
+    "url": "http://allrecipes.com/recipe/17616/beer-spice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-steak.json b/serverless-fleets/data/input/inferencing/recipes/beer-steak.json
new file mode 100644
index 000000000..41fefcd31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-steak.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.",
+        "Preheat grill for high heat.",
+        "Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness."
+    ],
+    "ingredients": [
+        "4 (1/2 pound) rib-eye steaks, or steak of choice",
+        "2 tablespoons sea salt",
+        "2 tablespoons lemon pepper",
+        "2 (12 fluid ounce) cans or bottles beer of choice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Steak",
+    "url": "http://allrecipes.com/recipe/14525/beer-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-sun-dried-tomato-and-olive-quick-bread-13163.json b/serverless-fleets/data/input/inferencing/recipes/beer-sun-dried-tomato-and-olive-quick-bread-13163.json
new file mode 100644
index 000000000..fb0d28a4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-sun-dried-tomato-and-olive-quick-bread-13163.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 350\u00b0F. and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder, add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir the batter until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool."
+    ],
+    "ingredients": [
+        "3 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon double-acting baking powder",
+        "1 large egg, beaten lightly",
+        "a 12-ounce bottle of beer (not dark)",
+        "1/2 cup chopped drained sun-dried tomatoes packed in oil, reserving 1 tablespoon of the oil",
+        "1/3 cup chopped pimiento-stuffed olives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Beer",
+        "Olive",
+        "Tomato",
+        "Bake",
+        "Gourmet"
+    ],
+    "title": "Beer, Sun-Dried Tomato, and Olive Quick Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/beer-sun-dried-tomato-and-olive-quick-bread-13163"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beer-syrup.json b/serverless-fleets/data/input/inferencing/recipes/beer-syrup.json
new file mode 100644
index 000000000..4ae8b9d74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beer-syrup.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Heat the beer in a saucepan over medium-high heat, stirring constantly, until it comes to a boil; allow to boil until the beer thickens to almost the consistency of a glaze, about 15 minutes. Stir the butter into the beer until the butter melts. Use immediately."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=969&h=507&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F995794.jpg",
+    "ingredients": [
+        "2 (12 fluid ounce) bottles any flavor beer, preferably not light beer",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beer Syrup",
+    "url": "http://allrecipes.com/recipe/217957/beer-syrup/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beerbecue-beef-flank-steak.json b/serverless-fleets/data/input/inferencing/recipes/beerbecue-beef-flank-steak.json
new file mode 100644
index 000000000..2a8eb0978
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beerbecue-beef-flank-steak.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Pour ketchup, molasses, and white vinegar in a bowl; add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice, and cinnamon. Whisk until sauce is smooth. Pour in beer.",
+        "Place flank steak into a non-reactive container; pour sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks.",
+        "Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).",
+        "Remove flank steak  from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes to make a basting sauce.",
+        "Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper.",
+        "Grill flank steak for 2 1/2  minutes; turn meat around on grate to a 45-degree angle to make diamond  grill marks; grill for 2 1/2 more minutes. Repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes.",
+        "Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees F (52 degrees C).",
+        "Transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across  the grain into slices about 3/8 inch thick. Drizzle slices with more sauce to serve."
+    ],
+    "ingredients": [
+        "1/2 cup ketchup",
+        "1/4 cup molasses",
+        "1/3 cup white vinegar",
+        "1 tablespoon white sugar",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground cayenne pepper",
+        "1/4 teaspoon ground cumin",
+        "1/4 teaspoon ground allspice",
+        "1/4 teaspoon ground cinnamon",
+        "1 cup strong beer",
+        "1 (1 1/2-pound) trimmed beef flank steak",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beerbecue Beef Flank Steak",
+    "url": "http://allrecipes.com/recipe/233294/beerbecue-beef-flank-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beergarita.json b/serverless-fleets/data/input/inferencing/recipes/beergarita.json
new file mode 100644
index 000000000..a1710b0e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beergarita.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Pour beers into a large pitcher. Add limeade; stir to combine. Use limeade can to measure out tequila; pour into pitcher and stir to combine. Serve over ice."
+    ],
+    "ingredients": [
+        "6 (12 fluid ounce) cans or bottles beer",
+        "1 (12 fluid ounce) can frozen limeade concentrate (such as Minute Maid\u00ae)",
+        "12 fluid ounces tequila",
+        "6 cups ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beergarita",
+    "url": "http://allrecipes.com/recipe/245788/beergarita/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beermosa.json b/serverless-fleets/data/input/inferencing/recipes/beermosa.json
new file mode 100644
index 000000000..09ebc0436
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beermosa.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Pour beer into a glass and top with orange juice."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/5260709.jpg",
+    "ingredients": [
+        "1 (12 fluid ounce) can or bottle beer",
+        "4 fluid ounces orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beermosa",
+    "url": "http://allrecipes.com/recipe/244845/beermosa/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bees-knees-200101.json b/serverless-fleets/data/input/inferencing/recipes/bees-knees-200101.json
new file mode 100644
index 000000000..52016762e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bees-knees-200101.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "1 teaspoon honey",
+        "1 tablespoon lemon juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lemon",
+        "Honey",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bee's Knees",
+    "url": "http://www.epicurious.com/recipes/food/views/bees-knees-200101"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bees-knees-200473.json b/serverless-fleets/data/input/inferencing/recipes/bees-knees-200473.json
new file mode 100644
index 000000000..d34b0c536
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bees-knees-200473.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "1 teaspoon honey",
+        "1 tablespoon lemon juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Lemon",
+        "Honey",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bee's Knees",
+    "url": "http://www.epicurious.com/recipes/food/views/bees-knees-200473"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bees-knees-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/bees-knees-cocktail.json
new file mode 100644
index 000000000..79fc0007c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bees-knees-cocktail.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine gin, lemon juice, and honey syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled coupe glass."
+    ],
+    "ingredients": [
+        "2 fluid ounces gin",
+        "1/2 fluid ounce lemon juice",
+        "3/4 fluid ounce honey syrup",
+        "1 cup ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bee's Knees Cocktail",
+    "url": "http://allrecipes.com/recipe/221306/bees-knees-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bees-knees-ii.json b/serverless-fleets/data/input/inferencing/recipes/bees-knees-ii.json
new file mode 100644
index 000000000..578a98a1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bees-knees-ii.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a blender combine pineapple juice, grapefruit juice, honey and gin. Blend until frothy. Pour into a pitcher and serve."
+    ],
+    "ingredients": [
+        "1 (46 fluid ounce) can pineapple juice",
+        "1 (46 fluid ounce) can grapefruit juice",
+        "1 (8 ounce) jar honey",
+        "2 cups gin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bee's Knees II",
+    "url": "http://allrecipes.com/recipe/20405/bees-knees-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bees-mac-and-cheese-bake.json b/serverless-fleets/data/input/inferencing/recipes/bees-mac-and-cheese-bake.json
new file mode 100644
index 000000000..f5d742e2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bees-mac-and-cheese-bake.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.",
+        "Bring a large pot of lightly salted water to a boil. Stir in shell pasta and cook 12 minutes, or until tender but still firm. Drain, and transfer to a large bowl.",
+        "Mix cream of mushroom soup, Cheddar cheese, and pimentos with the pasta. Pour into the prepared casserole dish. Top with crushed crackers.",
+        "Cover dish, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until cheese is bubbly and crackers are lightly browned."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package uncooked pasta shells",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (16 ounce) package shredded Cheddar cheese",
+        "1 (2.5 ounce) jar chopped pimentos, drained",
+        "4 ounces soda crackers, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bee's Mac and Cheese Bake",
+    "url": "http://allrecipes.com/recipe/213720/bees-mac-and-cheese-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-arugula-salad-10179.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-arugula-salad-10179.json
new file mode 100644
index 000000000..261ea900f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-arugula-salad-10179.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard course stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange arugula and beets on 2 plates."
+    ],
+    "ingredients": [
+        "1/2 pound beets without leaves (about 3 medium)",
+        "1 small bunch arugula",
+        "1 tablespoon white-wine vinegar",
+        "1/4 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Steam",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "Low/No Sugar",
+        "Arugula",
+        "Beet",
+        "Gourmet"
+    ],
+    "title": "Beet and Arugula Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-arugula-salad-10179"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-arugula-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-arugula-salad.json
new file mode 100644
index 000000000..af08e8275
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-arugula-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 15 minutes. Drain and let cool.",
+        "Peel beets, cut into 1/4-inch thick slices, and cut slices in half. Place into a bowl.",
+        "Smash garlic with salt in a small bowl using a spoon until the mixture becomes a paste. Stir lemon juice into garlic paste. Retain about 1 tablespoon lemon dressing in a small bowl and pour the remaining lemon dressing over beets; toss to coat.",
+        "Divide arugula between 4 plates; top each plate with beets, feta cheese, and olives; drizzle salads with olive oil and retained lemon dressing."
+    ],
+    "ingredients": [
+        "2 pounds beets, trimmed",
+        "4 small garlic cloves, minced",
+        "1 1/2 teaspoons salt",
+        "5 tablespoons fresh lemon juice, or to taste",
+        "1/2 pound arugula",
+        "1 (8 ounce) package feta cheese, thinly sliced",
+        "16 pitted kalamata olives",
+        "1/4 cup olive oil, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Arugula Salad",
+    "url": "http://allrecipes.com/recipe/231872/beet-and-arugula-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-asian-pear-salad-with-baby-greens-10031.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-asian-pear-salad-with-baby-greens-10031.json
new file mode 100644
index 000000000..3bd3993e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-asian-pear-salad-with-baby-greens-10031.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.",
+        "Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.",
+        "Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives."
+    ],
+    "ingredients": [
+        "4 trimmed beets (about 1 pound), scrubbed",
+        "1 Asian pear or firm-ripe pear such as Bartlett or Anjou",
+        "1 tablespoon apple jelly",
+        "2 teaspoons fresh lemon juice",
+        "1/2 teaspoon Dijon mustard",
+        "1/4 pound mixed baby greens (about 4 cups loosely packed)",
+        "chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Side",
+        "Apple",
+        "Beet",
+        "Winter",
+        "Asian Pear",
+        "Lettuce",
+        "Gourmet"
+    ],
+    "title": "Beet and Asian Pear Salad with Baby Greens",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-asian-pear-salad-with-baby-greens-10031"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-balsamic-vinaigrette-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-balsamic-vinaigrette-salad.json
new file mode 100644
index 000000000..c0ab1ff74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-balsamic-vinaigrette-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated.  Sprinkle with the crumbled bacon and serve immediately."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "3 romaine hearts, rinsed and torn",
+        "2 (15 ounce) cans julienned beets, drained",
+        "1/2 red onion, sliced in rings",
+        "1/2 cup grated Parmesan cheese",
+        "1 cup balsamic vinaigrette salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Balsamic Vinaigrette Salad",
+    "url": "http://allrecipes.com/recipe/26535/beet-and-balsamic-vinaigrette-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-berry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-berry-smoothie.json
new file mode 100644
index 000000000..076c0b83c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-berry-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend spinach, beet, yogurt, raspberries, blueberries, ice cubes, and cucumber together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup fresh spinach",
+        "1 beet, peeled and cut into quarters",
+        "1/2 cup plain Greek yogurt",
+        "1/2 cup frozen unsweetened red raspberries",
+        "1/2 cup frozen blueberries",
+        "1/2 cup ice cubes",
+        "4 slices cucumber"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Berry Smoothie",
+    "url": "http://allrecipes.com/recipe/238345/beet-and-berry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-braised-beef-soup-231229.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-braised-beef-soup-231229.json
new file mode 100644
index 000000000..695d1d898
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-braised-beef-soup-231229.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Salt the short ribs and, if possible, allow them to sit overnight or for several hours in the refrigerator. (If you don't have time for this step, salt the short ribs and proceed directly to the next step.)",
+        "Heat one tablespoon of olive oil in a stockpot on high heat, and brown the short ribs in batches.",
+        "Remove the ribs from the pot, turn the heat down to medium-high, then add the onions and garlic, which will deglaze the pan. Stir occasionally.",
+        "Brown the onions and garlic.",
+        "Put the meat back into pot, cover with water (approximately 8 cups), and simmer for one hour.",
+        "Add the soaked lima beans, and simmer for another 30 minutes.",
+        "Add the cut vegetables and enough water to generously cover them.",
+        "Simmer for 45 minutes or until the vegetables are softened and their flavors are melding together.",
+        "Add some of the dill now (reserve the rest for a garnish when you serve the soup).",
+        "The meat should be pulling off the bone at this point, and the bones can be discarded. If the meat has not yet reached this stage of doneness, it can be cut up into chunks and put back into the soup to finish cooking."
+    ],
+    "ingredients": [
+        "3 pounds beef short ribs",
+        "Olive oil for browning meat",
+        "2 onions, finely chopped",
+        "4 cloves garlic, thinly sliced",
+        "1 cup dried lima beans or other large dried white beans, soaked overnight",
+        "4 carrots peeled and cut into 3/4-inch rounds",
+        "6 beets peeled and cut into 1-inch chunks",
+        "2 parsnips peeled and cut into 3/4-inch rounds",
+        "1 knob celery root peeled and cut into 1/2-inch cubes",
+        "1 pound green cabbage, thickly shredded",
+        "1 bunch of dill, roughly chopped",
+        "1 bunch scallion, finely cut",
+        "Salt",
+        "Freshly ground pepper",
+        "Red wine vinegar",
+        "Sour cream for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Vegetable",
+        "Braise",
+        "Saut\u00e9",
+        "Beef Rib",
+        "Lima Bean",
+        "Beet",
+        "Carrot",
+        "Winter",
+        "Family Reunion",
+        "Kosher"
+    ],
+    "title": "Beet and Braised Beef Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-braised-beef-soup-231229"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-cabbage-borscht-10922.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-cabbage-borscht-10922.json
new file mode 100644
index 000000000..82fadb997
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-cabbage-borscht-10922.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a large saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the garlic, the cuminseed, the cabbage, and the potato, and cook the mixture, stirring, for 1 minute. Add the broth, 1/2 cup water, the beets with the reserved liquid, the vinegar, and salt and pepper to taste, bring the liquid to a boil, and simmer the soup, covered partially, for 25 minutes. Divide the soup between 2 bowls and garnish it with the sour cream and the dill."
+    ],
+    "ingredients": [
+        "1 onion, chopped",
+        "1 tablespoon vegetable oil",
+        "1 garlic clove, minced",
+        "1/2 teaspoon cuminseed",
+        "2 cups chopped cabbage (about 1/2 pound)",
+        "a 6-ounce boiling potato, peeled and grated course",
+        "2 cups beef broth",
+        "a 16-ounce jar whole beets, drained, reserving the liquid, and shredded",
+        "1 to 2 tablespoons red-wine vinegar, or to taste",
+        "sour cream or plain yogurt for garnish if desired",
+        "minced fresh dill for garnish if desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Onion",
+        "Potato",
+        "Side",
+        "Quick & Easy",
+        "Beet",
+        "Winter",
+        "Cabbage",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beet and Cabbage Borscht",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-cabbage-borscht-10922"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-cabbage-borscht-5109.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-cabbage-borscht-5109.json
new file mode 100644
index 000000000..6a84f1928
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-cabbage-borscht-5109.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and saut\u00e9 until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.",
+        "Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.",
+        "Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "3/4 pound russet potatoes, peeled, chopped",
+        "2 1/2 cups chopped green cabbage (about 1/4 of small head)",
+        "1 large onion, chopped",
+        "8 cups (or more) canned vegetable broth",
+        "6 2-inch-diameter beets, peeled, chopped",
+        "1 cup drained canned chopped tomatoes",
+        "1 tablespoon fresh lemon juice",
+        "Low-fat sour cream",
+        "Chopped fresh parsley",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Leafy Green",
+        "Tomato",
+        "Vegetable",
+        "Appetizer",
+        "Lunch",
+        "Beet",
+        "Winter",
+        "Cabbage",
+        "Sour Cream",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beet and Cabbage Borscht",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-cabbage-borscht-5109"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-cabbage-salads-358592.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-cabbage-salads-358592.json
new file mode 100644
index 000000000..7d0a27860
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-cabbage-salads-358592.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.",
+        "Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally."
+    ],
+    "ingredients": [
+        "2 tablespoons Sherry wine vinegar",
+        "2 teaspoons Dijon mustard",
+        "5 tablespoons safflower oil",
+        "3 large raw beets, peeled, coarsely grated",
+        "1/4 cup distilled white vinegar",
+        "1 tablespoon soy sauce",
+        "1 tablespoon sugar",
+        "5 tablespoons safflower oil",
+        "6 cups very thinly sliced green cabbage",
+        "2 tablespoons chopped fresh mint"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "Christmas",
+        "Picnic",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Beet",
+        "Healthy",
+        "Low Cholesterol",
+        "Cabbage",
+        "Christmas Eve",
+        "Potluck",
+        "Soy Sauce",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Beet and Cabbage Salads",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-cabbage-salads-358592"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-carrot-cake.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-carrot-cake.json
new file mode 100644
index 000000000..57f53de52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-carrot-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grease a 9x13-inch baking dish.",
+        "Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.",
+        "Whisk vegetable oil and eggs together in a separate bowl.",
+        "Stir oil mixture, carrots, and beets into flour mixture until just combined.",
+        "Pour batter into prepared baking dish.",
+        "Bake in preheated oven until center of cake bounces back when touched, about 1 hour."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 cups brown sugar",
+        "1 1/2 cups raisins",
+        "1 cup shredded coconut",
+        "1/3 cup wheat germ",
+        "1/4 cup wheat bran",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons baking soda",
+        "1 pinch salt",
+        "1 1/2 cups vegetable oil",
+        "5 eggs, beaten",
+        "2 cups grated carrots",
+        "1 (16 ounce) can sliced beets, drained and mashed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Carrot Cake",
+    "url": "http://allrecipes.com/recipe/220681/beet-and-carrot-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-carrot-lentil-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-carrot-lentil-salad.json
new file mode 100644
index 000000000..92400b6f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-carrot-lentil-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.",
+        "Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle.",
+        "Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain.",
+        "Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.",
+        "Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt."
+    ],
+    "ingredients": [
+        "1 cup water, or as needed",
+        "3 small beets, greens removed",
+        "3 cups water",
+        "1 cup French lentils",
+        "1/2 teaspoon salt",
+        "5 vine-ripened tomatoes, chopped",
+        "4 carrots, shredded",
+        "1/2 bunch fresh cilantro, finely chopped",
+        "5 green onions, chopped",
+        "3 lemons, zested and juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Carrot Lentil Salad",
+    "url": "http://allrecipes.com/recipe/234330/beet-and-carrot-lentil-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-carrot-salad-with-curry-dressing-and-pistachios.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-carrot-salad-with-curry-dressing-and-pistachios.json
new file mode 100644
index 000000000..0eecd3696
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-carrot-salad-with-curry-dressing-and-pistachios.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5\u20137 minutes. Let cool, then coarsely chop.",
+        "Meanwhile, bring curry powder and remaining 1/2 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.",
+        "Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.",
+        "Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8\u201310 minutes.",
+        "Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.",
+        "Curry dressing can be made 2 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1/2 cup pistachios",
+        "1 teaspoon plus 1/2 cup olive oil",
+        "Kosher salt",
+        "1 tablespoon curry powder",
+        "2 garlic cloves, finely grated",
+        "3 tablespoons apple cider vinegar",
+        "1 tablespoon Dijon mustard",
+        "4 small beets (any color), peeled, thinly sliced on a mandoline",
+        "4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler",
+        "Lemon juice (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beet",
+        "Carrot",
+        "Salad",
+        "Healthy",
+        "Pistachio",
+        "Kid-Friendly",
+        "Low Cholesterol",
+        "Vegan",
+        "Vegetarian",
+        "Root Vegetable"
+    ],
+    "title": "Beet and Carrot Salad With Curry Dressing and Pistachios",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-carrot-salad-with-curry-dressing-and-pistachios"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-cheddar-risotto.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-cheddar-risotto.json
new file mode 100644
index 000000000..6f022cd9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-cheddar-risotto.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the beet and greens in a blender or food processor and pulse until finely chopped.",
+        "Bring the water and broth to a simmer in a large pot over medium-low heat.",
+        "Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beet and beet green mixture, cooking another minute. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese."
+    ],
+    "ingredients": [
+        "1 beet, peeled and quartered",
+        "2 cups loosely packed beet greens, stems trimmed",
+        "2 cups water",
+        "2 cups vegetable broth",
+        "2 tablespoons extra-virgin olive oil",
+        "1 onion, minced",
+        "1 cup Arborio rice",
+        "8 ounces shredded sharp Cheddar cheese",
+        "salt and pepper to taste",
+        "grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Cheddar Risotto",
+    "url": "http://allrecipes.com/recipe/180214/beet-and-cheddar-risotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-cucumber-salad-with-creamy-horseradish-dressing-107138.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-cucumber-salad-with-creamy-horseradish-dressing-107138.json
new file mode 100644
index 000000000..652a3d331
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-cucumber-salad-with-creamy-horseradish-dressing-107138.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)",
+        "Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve."
+    ],
+    "ingredients": [
+        "2 large beets, trimmed",
+        "1/2 cup sour cream",
+        "5 1/2 teaspoons Champagne vinegar or white wine vinegar",
+        "2 teaspoons prepared white horseradish",
+        "1 1/4 teaspoons sugar",
+        "2 bunches watercress, tough stems trimmed",
+        "2 tablespoons corn oil",
+        "16 1/3-inch-thick rounds unpeeled English hothouse cucumber"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "Bake",
+        "Horseradish",
+        "Vinegar",
+        "Cucumber",
+        "Beet",
+        "Fall",
+        "Healthy",
+        "Sour Cream",
+        "Watercress",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet and Cucumber Salad with Creamy Horseradish Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-cucumber-salad-with-creamy-horseradish-dressing-107138"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-cucumber-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-cucumber-salad.json
new file mode 100644
index 000000000..038bba082
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-cucumber-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.",
+        "Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.",
+        "Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper."
+    ],
+    "ingredients": [
+        "1/2 cup cold water",
+        "1/2 cup vinegar",
+        "1/2 cup white sugar",
+        "1 onion, thinly sliced",
+        "1 cucumber, cut into bite-size pieces",
+        "2 hard-boiled eggs, cut into bite-size pieces",
+        "3 cups diced cooked beets",
+        "1/3 cup mayonnaise",
+        "1 hard-boiled egg, sliced",
+        "1 tablespoon finely chopped dill",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Cucumber Salad",
+    "url": "http://allrecipes.com/recipe/233320/beet-and-cucumber-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-endive-salad-2103.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-endive-salad-2103.json
new file mode 100644
index 000000000..1109eecb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-endive-salad-2103.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)",
+        "Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.",
+        "Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well."
+    ],
+    "ingredients": [
+        "1/3 cup olive oil",
+        "3 tablespoons red wine vinegar",
+        "4 small beets, stems trimmed",
+        "1/2 large head curly endive, stem ends trimmed",
+        "2 large fresh tomatoes",
+        "3 tablespoons drained capers",
+        "2 hard-boiled eggs, coarsely grated"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Egg",
+        "Leafy Green",
+        "Tomato",
+        "Side",
+        "Low Cal",
+        "Wheat/Gluten-Free",
+        "Lunch",
+        "Beet",
+        "Summer",
+        "Healthy",
+        "Endive",
+        "Denver",
+        "Colorado",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beet and Endive Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-endive-salad-2103"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-fennel-salad-with-goat-chees.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-fennel-salad-with-goat-chees.json
new file mode 100644
index 000000000..dd95d6e0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-fennel-salad-with-goat-chees.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.",
+        "Transfer the wrapped beets to a foil-lined baking sheet. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.",
+        "Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.",
+        "Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately."
+    ],
+    "ingredients": [
+        "2 red beets",
+        "2 golden beets",
+        "2 cups mache (lamb's lettuce)",
+        "1/2 cup crumbled goat cheese",
+        "1 avocado - peeled, pitted, and cut into thin strips or wedges",
+        "1/2 fennel bulb, trimmed and thinly shaved",
+        "2 tablespoons basil vinaigrette",
+        "Pepitas for garnish",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Fennel Salad with Goat Cheese",
+    "url": "http://allrecipes.com/recipe/245227/beet-and-fennel-salad-with-goat-chees/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-feta-salad-230739.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-feta-salad-230739.json
new file mode 100644
index 000000000..c975faac3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-feta-salad-230739.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Quarter beets and put on a plate. Whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until combined well. Season dressing with pepper and spoon 1 tablespoon over beets. Marinate 15 minutes.",
+        "Sprinkle feta over beets. Just before serving, toss greens with remaining dressing and mound alongside beets."
+    ],
+    "ingredients": [
+        "4 small canned whole beets (1 to 1 1/2 inches in diameter), drained",
+        "1 teaspoon fresh lemon juice",
+        "1/8 teaspoon salt",
+        "1 tablespoon plus 1 teaspoon extra-virgin olive oil",
+        "1 tablespoon crumbled feta",
+        "3/4 cup microgreens or mesclun (mixed baby salad greens)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Vegetable",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Feta",
+        "Beet",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Beet and Feta Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-feta-salad-230739"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-goat-cheese-salad-with-pistachios-107426.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-goat-cheese-salad-with-pistachios-107426.json
new file mode 100644
index 000000000..856646ace
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-goat-cheese-salad-with-pistachios-107426.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.",
+        "While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.",
+        "When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.",
+        "Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.",
+        "Toss m\u00e2che with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately."
+    ],
+    "ingredients": [
+        "3 large red beets (1 2/3 lb without greens)",
+        "2 large golden beets (1 lb without greens)",
+        "1/4 cup minced shallot",
+        "2 tablespoons fresh lemon juice",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1/4 cup pistachio oil",
+        "4 oz soft mild goat cheese",
+        "3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped",
+        "1 oz m\u00e2che (also called lamb's lettuce), trimmed (4 cups)",
+        "Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Nut",
+        "Vegetable",
+        "Roast",
+        "Christmas",
+        "Vegetarian",
+        "Goat Cheese",
+        "Pistachio",
+        "Beet",
+        "Fall",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Beet and Goat Cheese Salad with Pistachios",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-goat-cheese-salad-with-pistachios-107426"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-goat-cheese-tartines-243614.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-goat-cheese-tartines-243614.json
new file mode 100644
index 000000000..0d489e837
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-goat-cheese-tartines-243614.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Toss beets with balsamic vinegar. Toss fris\u00e9e with oil, lemon juice, and salt and pepper to taste. Spread goat cheese on baguette, then make open-face sandwiches with toasted walnuts, beets, and fris\u00e9e."
+    ],
+    "ingredients": [
+        "2 cups drained sliced pickled beets (from a 16-ounce jar)",
+        "1 tablespoon balsamic vinegar",
+        "4 cups coarsely chopped fris\u00e9e",
+        "2 tablespoons olive oil",
+        "1 tablespoon fresh lemon juice",
+        "6 ounces herbed soft goat cheese",
+        "1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted",
+        "3/4 cup walnuts (3 ounces), toasted , cooled, and chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "No-Cook",
+        "Cocktail Party",
+        "Vegetarian",
+        "Quick & Easy",
+        "Goat Cheese",
+        "Walnut",
+        "Beet",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Beet and Goat Cheese Tartines",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-goat-cheese-tartines-243614"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-jicama-on-endive-with-garlic-yogurt-dressing-102252.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-jicama-on-endive-with-garlic-yogurt-dressing-102252.json
new file mode 100644
index 000000000..c4b341c72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-jicama-on-endive-with-garlic-yogurt-dressing-102252.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Drain yogurt in a large sieve lined with double thickness of cheesecloth, chilled, at least 8 hours. Stir drained yogurt with garlic, mint, and salt to taste.",
+        "Preheat oven to 425\u00b0F.",
+        "Wrap beets in foil and roast in middle of oven 1 1/4 hours, or until tender when pierced with a knife. Cool beets. Peel beets and j\u00edcamas and cut into 1/4-inch dice. Toss with sugar, zest, orange juice, vinegar, oil, fennel, and salt to taste.",
+        "Stir lemon juice into a large bowl of cold water. Cut ends from endives and separate into leaves. Soak in lemon water 10 minutes to keep endive from discoloring. Drain and spin dry.",
+        "Spread some dressing on each leaf and spoon beet salad over it."
+    ],
+    "ingredients": [
+        "32 ounces whole-milk plain yogurt",
+        "2 to 3 teaspoons minced garlic",
+        "1/3 cup chopped fresh mint",
+        "2 pounds trimmed beets",
+        "2 1/2 pounds jicamas (about 1 1/2)",
+        "3 tablespoons sugar",
+        "1/2 teaspoon finely grated fresh orange zest",
+        "1/4 cup fresh orange juice",
+        "2 tablespoons red-wine vinegar",
+        "2 tablespoons extra-virgin olive oil",
+        "2 teaspoons crushed fennel seeds",
+        "2 tablespoons fresh lemon juice",
+        "8 Belgian endives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Garlic",
+        "Vegetable",
+        "Side",
+        "Roast",
+        "Vegetarian",
+        "Yogurt",
+        "Beet",
+        "Fall",
+        "Healthy",
+        "J\u00edcama",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet and J\u00edcama on Endive with Garlic Yogurt Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-jicama-on-endive-with-garlic-yogurt-dressing-102252"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-pear-napoleons-with-ginger-juice-vinaigrette-355550.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-pear-napoleons-with-ginger-juice-vinaigrette-355550.json
new file mode 100644
index 000000000..78f1790fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-pear-napoleons-with-ginger-juice-vinaigrette-355550.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F with rack in middle.",
+        "Wrap beets in foil and roast until tender, about 1 1/2 hours. Let stand until cool enough to handle, then slice crosswise into 1/4-inch-thick rounds. Cool completely.",
+        "Meanwhile, finely grate ginger with a Microplane over a kitchen-towel-lined bowl. Carefully gather towel around ginger and squeeze until you have 2 tablespoons ginger juice. Whisk in orange juice, sugar, and oil. Season with salt and pepper. Divide vinaigrette evenly between 2 small bowls.",
+        "Cut pears lengthwise around core into 1/4-inch-thick slices. Cut out 18 rounds from slices using cookie cutter and put in one bowl of vinaigrette.",
+        "Cut out 18 rounds from beet slices and put in other bowl. Toss pears and beets with vinaigrette to coat well.",
+        "To assemble napoleons, put 1 beet round on each of 6 plates (see cooks' note, below) and top with a tarragon leaf. Top with 1 pear round, then another tarragon leaf. Repeat layering 2 more times. Discard vinaigrette used for beets.",
+        "Toss greens with some of remaining vinaigrette and place around each napoleon. Finely grate apple (including skin) into a bowl. Spoon a heaping teaspoon apple on top of each napoleon, then sprinkle with sea salt and poppy seeds. Drizzle with more vinaigrette if desired."
+    ],
+    "ingredients": [
+        "2 trimmed medium red beets (about 3 1/2 inches in diameter; about 1 3/4 pounds), scrubbed",
+        "1 (4-inch) piece peeled ginger",
+        "1/3 cup fresh orange juice",
+        "1/4 teaspoon sugar",
+        "1 1/2 tablespoons extra-virgin olive oil",
+        "2 large firm-ripe Anjou pears",
+        "1 bunch tarragon",
+        "1 cup mixed baby greens (preferably spicy)",
+        "1 Granny Smith apple",
+        "Equipment: a 1-inch round cookie cutter",
+        "Garnish: sea salt such as Maldon; poppy seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Ginger",
+        "Side",
+        "Vegetarian",
+        "Pear",
+        "Beet",
+        "Healthy",
+        "Tarragon",
+        "Gourmet",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet and Pear Napoleons with Ginger Juice Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-pear-napoleons-with-ginger-juice-vinaigrette-355550"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-pear-puree.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-pear-puree.json
new file mode 100644
index 000000000..8c19e118a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-pear-puree.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.",
+        "Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.",
+        "When the beets are cool enough to handle, peel and coarsely chop.",
+        "Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times."
+    ],
+    "ingredients": [
+        "3 medium beets",
+        "5 ounces unsalted butter",
+        "1/2 cup minced Vidalia onions",
+        "1 1/2 Bosc pears - peeled, cored and minced",
+        "2 teaspoons white sugar",
+        "3 tablespoons cranberry vinegar",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Pear Puree",
+    "url": "http://allrecipes.com/recipe/78847/beet-and-pear-puree/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-potato-salad-328.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-potato-salad-328.json
new file mode 100644
index 000000000..b53cdd2a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-potato-salad-328.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.)"
+    ],
+    "ingredients": [
+        "3 medium-size red-skinned potatoes (about 3/4 pound)",
+        "3 beets",
+        "6 tablespoons white distilled vinegar",
+        "4 1/2 tablespoons olive oil",
+        "4 teaspoons ground coriander"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Potato",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Beet",
+        "Chill",
+        "Healthy",
+        "Vegan",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beet and Potato Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-potato-salad-328"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-sugar-snap-pea-salad-106505.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-sugar-snap-pea-salad-106505.json
new file mode 100644
index 000000000..1c8cb0473
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-sugar-snap-pea-salad-106505.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.",
+        "Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.",
+        "Toss onion and beets with dressing.",
+        "Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture."
+    ],
+    "ingredients": [
+        "1/2 small red onion, halved lengthwise, then thinly sliced lengthwise",
+        "3 tablespoons rice vinegar (not seasoned)",
+        "1 teaspoon ground coriander, lightly toasted",
+        "2 teaspoons sugar",
+        "1 teaspoon salt",
+        "2 tablespoons extra-virgin olive oil",
+        "1 (14- to 15-ounces) can whole small beets, drained and quartered",
+        "1/4 pound sugar snap peas, trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Vegetable",
+        "Steam",
+        "Vegetarian",
+        "Beet",
+        "Spring",
+        "Sugar Snap Pea",
+        "Gourmet"
+    ],
+    "title": "Beet and Sugar Snap Pea Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-sugar-snap-pea-salad-106505"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-sunflower-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-sunflower-salad.json
new file mode 100644
index 000000000..7b8a7de92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-sunflower-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.",
+        "Roast beets in the preheated oven until tender, about 45 minutes. Remove from foil and cool completely. Peel cooled beets and cut into 1/4-inch slices.",
+        "Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.",
+        "Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.",
+        "Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat."
+    ],
+    "ingredients": [
+        "2 1/2 pounds beets",
+        "1/2 cup shelled sunflower seeds",
+        "3 tablespoons olive oil",
+        "2 1/2 tablespoons apple cider vinegar",
+        "2 tablespoons minced onion",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/4 teaspoon white sugar",
+        "6 ounces sunflower sprouts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Sunflower Salad",
+    "url": "http://allrecipes.com/recipe/241002/beet-and-sunflower-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-tangerine-salad-with-cranberry-dressing-362269.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-tangerine-salad-with-cranberry-dressing-362269.json
new file mode 100644
index 000000000..aba0ee7b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-tangerine-salad-with-cranberry-dressing-362269.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.",
+        "Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.",
+        "Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.",
+        "Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing."
+    ],
+    "ingredients": [
+        "3 2 1/2-inch-diameter red beets, tops trimmed",
+        "3 large tangerines (such as Murcott)",
+        "3 tablespoons extra-virgin olive oil",
+        "3 tablespoons frozen cranberry juice cocktail concentrate, thawed",
+        "1 tablespoon raspberry vinegar or red wine vinegar",
+        "1/3 cup paper-thin slices red onion",
+        "1 large bunch watercress, thick stems trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Christmas",
+        "Thanksgiving",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Cranberry",
+        "Beet",
+        "Healthy",
+        "Low Cholesterol",
+        "Tangerine",
+        "Christmas Eve",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet and Tangerine Salad with Cranberry Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-tangerine-salad-with-cranberry-dressing-362269"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-walnut-salad-15131.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-walnut-salad-15131.json
new file mode 100644
index 000000000..96026f54f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-walnut-salad-15131.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop.",
+        "Trim beet stems to about 1/2 inch. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes. Drain beets. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices. While beets are still warm, in a bowl toss with vinegar. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.",
+        "Toss beets with nuts, oil, parsley, and pepper and season with salt."
+    ],
+    "ingredients": [
+        "1/4 cup walnuts",
+        "4 medium beets (about 1 1/2 pounds)",
+        "1 1/2 tablespoons Sherry vinegar",
+        "3 tablespoons extra-virgin olive oil",
+        "1 tablespoon finely chopped fresh flat-leafed parsley leaves",
+        "freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Nut",
+        "Vegetable",
+        "Vegetarian",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Beet and Walnut Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-and-walnut-salad-15131"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-and-yogurt-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-and-yogurt-salad.json
new file mode 100644
index 000000000..a50f0b3bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-and-yogurt-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.",
+        "In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "1/8 teaspoon black mustard seed",
+        "1/8 teaspoon cumin seeds",
+        "2 cups plain yogurt",
+        "1 (15 ounce) can sliced beets, drained",
+        "salt",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet and Yogurt Salad",
+    "url": "http://allrecipes.com/recipe/185598/beet-and-yogurt-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-avocado-and-pink-grapefruit-salad-with-sherry-dressing-104308.json b/serverless-fleets/data/input/inferencing/recipes/beet-avocado-and-pink-grapefruit-salad-with-sherry-dressing-104308.json
new file mode 100644
index 000000000..d0def448f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-avocado-and-pink-grapefruit-salad-with-sherry-dressing-104308.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside. Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. Drain segments, reserving 2 tablespoons juice. Cut segments into 3/4-inch pieces.",
+        "Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.",
+        "Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing."
+    ],
+    "ingredients": [
+        "3 medium beets (about 1 pound), tops trimmed",
+        "3 medium-size pink grapefruits (about 2 1/2 pounds)",
+        "3 tablespoons Sherry wine vinegar",
+        "2 teaspoons Dijon mustard",
+        "3/4 cup extra-virgin olive oil",
+        "2 5-ounce bags mixed baby greens",
+        "3 medium avocados, pitted, peeled, cut into 1/2-inch pieces",
+        "1 cup fresh pomegranate seeds (from 2 large pomegranates)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Vegetable",
+        "Appetizer",
+        "Side",
+        "Roast",
+        "Thanksgiving",
+        "Dinner",
+        "Grapefruit",
+        "Avocado",
+        "Beet",
+        "Fall",
+        "Healthy",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-avocado-and-pink-grapefruit-salad-with-sherry-dressing-104308"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-bean-and-apple-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-bean-and-apple-salad.json
new file mode 100644
index 000000000..f75858236
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-bean-and-apple-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine the beets, green beans and apple in a serving bowl. Stir in olive oil and vinegar. Chill for 1 hour before serving. Serve cold."
+    ],
+    "ingredients": [
+        "1 (8.25 ounce) can sliced beets, drained and diced",
+        "1 (15 ounce) can cut green beans, drained",
+        "1 large Granny Smith apple - peeled, cored and diced",
+        "1 teaspoon olive oil",
+        "2 tablespoons apple cider vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet, Bean and Apple Salad",
+    "url": "http://allrecipes.com/recipe/77084/beet-bean-and-apple-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-carpaccio-107340.json b/serverless-fleets/data/input/inferencing/recipes/beet-carpaccio-107340.json
new file mode 100644
index 000000000..56be2df36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-carpaccio-107340.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.",
+        "While beets are roasting, cook onions in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse pur\u00e9e. Return to skillet and season with salt and pepper, then reheat onion marmalade, covered, over low heat.",
+        "While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.",
+        "Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate. Serve immediately.",
+        "Available at many cookware stores and Uwajimaya (800-899-1928)."
+    ],
+    "ingredients": [
+        "6 large or 12 medium beets (3 lb with greens), trimmed, leaving 1 inch of stems attached",
+        "3 medium onions (1 lb), halved lengthwise and thinly sliced crosswise",
+        "3 tablespoons unsalted butter",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon sugar",
+        "2 teaspoons balsamic vinegar",
+        "1/3 cup dry white wine",
+        "1/4 cup extra-virgin olive oil",
+        "1 (1/2-lb) piece Parmigiano-Reggiano",
+        "Special equipment: a Japanese Benriner* or other adjustable-blade slicer; a small offset spatula"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Onion",
+        "Vegetable",
+        "Appetizer",
+        "Roast",
+        "Thanksgiving",
+        "Vegetarian",
+        "Parmesan",
+        "Beet",
+        "White Wine",
+        "Fall",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet Carpaccio",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-carpaccio-107340"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-carpaccio-with-goat-cheese-and-arugula-239246.json b/serverless-fleets/data/input/inferencing/recipes/beet-carpaccio-with-goat-cheese-and-arugula-239246.json
new file mode 100644
index 000000000..012b6967c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-carpaccio-with-goat-cheese-and-arugula-239246.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Using stems as a handle, slice beets paper-thin with slicer (wear protective gloves to avoid staining hands). Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5 minutes to wilt.",
+        "Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.",
+        "Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese. Drizzle beets with remaining 2 tablespoons oil."
+    ],
+    "ingredients": [
+        "3 medium beets, peeled and stems trimmed to 2 inches",
+        "1 1/2 tablespoons red-wine vinegar",
+        "4 ounces goat cheese, sliced",
+        "4 ounces baby arugula (4 cups packed)",
+        "1 large Belgian endive, thickly sliced crosswise",
+        "3 tablespoons extra-virgin olive oil",
+        "Equipment: an adjustable-blade slicer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Vegetable",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lunch",
+        "Goat Cheese",
+        "Arugula",
+        "Beet",
+        "Summer",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beet Carpaccio with Goat Cheese and Arugula",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-carpaccio-with-goat-cheese-and-arugula-239246"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-carpaccio-with-goat-cheese-and-mint-vinaigrette-107899.json b/serverless-fleets/data/input/inferencing/recipes/beet-carpaccio-with-goat-cheese-and-mint-vinaigrette-107899.json
new file mode 100644
index 000000000..530a14d37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-carpaccio-with-goat-cheese-and-mint-vinaigrette-107899.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.)",
+        "Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives."
+    ],
+    "ingredients": [
+        "12 2-inch beets, trimmed",
+        "1 cup crumbled soft fresh goat cheese (about 5 ounces)",
+        "2 tablespoons minced shallot",
+        "1/3 cup unseasoned rice vinegar",
+        "1/3 cup chopped fresh mint",
+        "1/4 cup walnut oil or olive oil",
+        "1 1/2 teaspoons sugar",
+        "1/4 cup chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Roast",
+        "Quick & Easy",
+        "Goat Cheese",
+        "Mint",
+        "Beet",
+        "Chive",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet Carpaccio with Goat Cheese and Mint Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-carpaccio-with-goat-cheese-and-mint-vinaigrette-107899"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-carrot-almond-ginger-and-spi.json b/serverless-fleets/data/input/inferencing/recipes/beet-carrot-almond-ginger-and-spi.json
new file mode 100644
index 000000000..af842d371
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-carrot-almond-ginger-and-spi.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend beet, carrots, and ginger together in a blender until smooth. Add water if mixture is too thick. Add almonds to beet mixture and blend until smooth. Add spirulina and ice and blend until smooth."
+    ],
+    "ingredients": [
+        "1 beet, peeled and chopped",
+        "4 small baby carrots, chopped",
+        "1 (1 inch) piece fresh ginger, peeled and chopped",
+        "1/4 cup water (optional)",
+        "1/4 cup finely chopped almonds",
+        "1/4 cup fresh spirulina",
+        "1/4 cup ice cubes, or as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet, Carrot, Almond, Ginger, and Spirulina Smoothie",
+    "url": "http://allrecipes.com/recipe/241216/beet-carrot-almond-ginger-and-spi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-carrot-and-apple-juice-with-ginger-366712.json b/serverless-fleets/data/input/inferencing/recipes/beet-carrot-and-apple-juice-with-ginger-366712.json
new file mode 100644
index 000000000..8d6f96941
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-carrot-and-apple-juice-with-ginger-366712.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Pass first 5 ingredients through a juicer. Strain through a fine-mesh sieve into a large bowl. Stir in lemon juice. Pour into glasses."
+    ],
+    "ingredients": [
+        "2 pounds beets (about 6 medium), trimmed, peeled, cut into 1\" pieces",
+        "1 pound carrots (about 4 large), trimmed, peeled, cut into 1\" pieces",
+        "1 Gala or Empire apple (about 8 ounces), cored, cut into 1\" pieces",
+        "1 Granny smith apple (about 8 ounces), cored, cut into 1\" pieces",
+        "1 3\" piece fresh ginger, peeled, chopped into 1\" pieces",
+        "3 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Non-Alcoholic",
+        "Ginger",
+        "Breakfast",
+        "Brunch",
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Apple",
+        "Beet",
+        "Carrot",
+        "Summer",
+        "Shower",
+        "Healthy",
+        "Vegan",
+        "Drink",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beet, Carrot, and Apple Juice with Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-carrot-and-apple-juice-with-ginger-366712"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-chickpea-and-almond-dip-with-pita-chips-235139.json b/serverless-fleets/data/input/inferencing/recipes/beet-chickpea-and-almond-dip-with-pita-chips-235139.json
new file mode 100644
index 000000000..54861aa5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-chickpea-and-almond-dip-with-pita-chips-235139.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.",
+        "Preheat oven to 400\u00b0F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.",
+        "Place dip in center of platter. Surround with chips and serve."
+    ],
+    "ingredients": [
+        "1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes",
+        "1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can)",
+        "3/4 cup extra-virgin olive oil plus more for chips",
+        "1/4 cup slivered almonds",
+        "5 garlic cloves, peeled",
+        "1 1/2 tablespoons (or more) red wine vinegar",
+        "6 7-inch-diameter pita breads"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Garlic",
+        "Appetizer",
+        "Bake",
+        "Cocktail Party",
+        "Vegetarian",
+        "High Fiber",
+        "Almond",
+        "Beet",
+        "Summer",
+        "Vegan",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beet, Chickpea, and Almond Dip with Pita Chips",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-chickpea-and-almond-dip-with-pita-chips-235139"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-chips-14589.json b/serverless-fleets/data/input/inferencing/recipes/beet-chips-14589.json
new file mode 100644
index 000000000..c5f424d31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-chips-14589.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.",
+        "In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350\u00b0F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350\u00b0F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature."
+    ],
+    "ingredients": [
+        "6 medium beets (about 3/4 pound)",
+        "1/4 cup cornstarch",
+        "about 4 cups safflower or vegetable oil for deep-frying"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Fry",
+        "Quick & Easy",
+        "Beet",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Beet Chips",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-chips-14589"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-chips-with-curried-sour-cream-109510.json b/serverless-fleets/data/input/inferencing/recipes/beet-chips-with-curried-sour-cream-109510.json
new file mode 100644
index 000000000..667d2c2bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-chips-with-curried-sour-cream-109510.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.",
+        "Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.",
+        "Put oven rack in middle position and preheat oven to 225\u00b0F.",
+        "Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).",
+        "Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.",
+        "Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips."
+    ],
+    "ingredients": [
+        "2 medium beets with stems trimmed to 1 inch (1 lb total, including greens)",
+        "1 cup water",
+        "1 cup sugar",
+        "2 tablespoons finely chopped shallot",
+        "1 tablespoon olive oil",
+        "3/4 teaspoon Madras curry powder",
+        "3/4 cup sour cream",
+        "11/2 tablespoons finely chopped fresh chives",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "Special equipment: a Japanese Benriner or other adjustable-blade slicer; a nonstick bakeware liner such as Silpat",
+        "Garnish: fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Curry",
+        "Beet",
+        "Summer",
+        "Chive",
+        "Sour Cream",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet Chips with Curried Sour Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-chips-with-curried-sour-cream-109510"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-chutney-355755.json b/serverless-fleets/data/input/inferencing/recipes/beet-chutney-355755.json
new file mode 100644
index 000000000..b9d5c7630
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-chutney-355755.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "1 3/4 cups chopped red onion",
+        "1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes",
+        "1/2 cup water",
+        "1/2 cup red wine vinegar",
+        "3 tablespoons raisins",
+        "3 tablespoons sugar",
+        "2 teaspoons chopped peeled fresh ginger",
+        "1 teaspoon yellow mustard seeds",
+        "Pinch of cumin seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Ginger",
+        "Side",
+        "Thanksgiving",
+        "Vegetarian",
+        "Low Cal",
+        "Vinegar",
+        "Raisin",
+        "Beet",
+        "Healthy",
+        "Low Cholesterol",
+        "Persimmon",
+        "Kidney Friendly",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-chutney-355755"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-cucumber-and-sweet-onion-salad-with-dijon-honey-dressing-106820.json b/serverless-fleets/data/input/inferencing/recipes/beet-cucumber-and-sweet-onion-salad-with-dijon-honey-dressing-106820.json
new file mode 100644
index 000000000..ba998e2f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-cucumber-and-sweet-onion-salad-with-dijon-honey-dressing-106820.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.",
+        "Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)",
+        "Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables."
+    ],
+    "ingredients": [
+        "6 medium beets, trimmed",
+        "1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds",
+        "1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced",
+        "4 teaspoons honey",
+        "4 teaspoons apple cider vinegar",
+        "1 1/2 teaspoons Dijon mustard",
+        "1/3 cup corn oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Mustard",
+        "Onion",
+        "Vegetable",
+        "Bake",
+        "Quick & Easy",
+        "Cucumber",
+        "Beet",
+        "Summer",
+        "Honey"
+    ],
+    "title": "Beet, Cucumber, and Sweet Onion Salad with Dijon-Honey Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-cucumber-and-sweet-onion-salad-with-dijon-honey-dressing-106820"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-cured-lox-51237050.json b/serverless-fleets/data/input/inferencing/recipes/beet-cured-lox-51237050.json
new file mode 100644
index 000000000..126cca063
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-cured-lox-51237050.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Grate beets and horseradish and mix together. Mix salt and sugar then spread generously on salmon filet.\u00a0Spread beet and horseradish mixture on top of that. Scatter dill sprigs over the top, wrap in plastic wrap and refrigerate until cured, about 3 days.",
+        "When salmon feels firm, after about 3 days, remove toppings and discard. Gently rinse filet of remaining salt and sugar and pat dry. Slice very thinly to serve."
+    ],
+    "ingredients": [
+        "1 cup freshly grated horseradish",
+        "3 3/4 cups grated beet (about 3 medium beets)",
+        "1 cup kosher salt",
+        "1/4 cup granulated sugar",
+        "1 1/2 pounds skin-on salmon filet",
+        "1 bunch dill"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Breakfast",
+        "Horseradish",
+        "Seafood",
+        "Salmon",
+        "Beet",
+        "Dill",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beet Cured Lox",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-cured-lox-51237050"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-cured-salmon.json b/serverless-fleets/data/input/inferencing/recipes/beet-cured-salmon.json
new file mode 100644
index 000000000..1780afe3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-cured-salmon.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Toast peppercorns, coriander and dill seeds, allspice, and juniper berries in a dry small skillet over medium heat, tossing often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest.",
+        "Lay salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a medium bowl to combine; pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight with three 28-oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days.",
+        "Unwrap salmon and wipe off aromatics and cure (don\u2019t rinse). Thinly slice to serve.",
+        "Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill."
+    ],
+    "ingredients": [
+        "2 teaspoons black peppercorns",
+        "2 teaspoons coriander seeds",
+        "2 teaspoons dill seeds",
+        "4 allspice berries",
+        "4 juniper berries",
+        "1 cup kosher salt",
+        "1/2 cup sugar",
+        "1 teaspoon finely grated lemon zest",
+        "1 (2-pound) skin-on, boneless salmon fillet",
+        "2 medium beets, trimmed, coarsely grated",
+        "1 bunch small dill, chopped",
+        "1 (1-inch) piece ginger, peeled, coarsely grated",
+        "A spice mill or a mortar and pestle"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salmon",
+        "Beet",
+        "Coriander",
+        "Dill",
+        "Ginger",
+        "Fish",
+        "Seafood",
+        "Breakfast"
+    ],
+    "title": "Beet-Cured Salmon",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-cured-salmon"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-fennel-and-mandarin-orange-sala.json b/serverless-fleets/data/input/inferencing/recipes/beet-fennel-and-mandarin-orange-sala.json
new file mode 100644
index 000000000..c112ec5ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-fennel-and-mandarin-orange-sala.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F.",
+        "Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.",
+        "Cool slightly; remove skin from beets and cut into wedges.",
+        "Trim off fennel leaves and stalk; cut into very thin slices.",
+        "Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.",
+        "Sprinkle cheese over salad."
+    ],
+    "ingredients": [
+        "2 bunches baby red or gold beets",
+        "1 medium fennel bulb",
+        "1 (5 ounce) package DOLE\u00ae Spring Mix",
+        "1 (15 ounce) can DOLE\u00ae Mandarin Oranges, drained",
+        "4 sprigs fresh mint, chopped",
+        "1/2 cup shallot vinaigrette (recipe below)",
+        "1/2 cup crumbled goat cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet, Fennel and Mandarin Orange Salad",
+    "url": "http://allrecipes.com/recipe/217299/beet-fennel-and-mandarin-orange-sala/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-ginger-and-coconut-milk-soup-51188420.json b/serverless-fleets/data/input/inferencing/recipes/beet-ginger-and-coconut-milk-soup-51188420.json
new file mode 100644
index 000000000..41c23636d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-ginger-and-coconut-milk-soup-51188420.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a large pot, heat oil over medium heat. Saut\u00e9 onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 large yellow onion, diced",
+        "3 cloves garlic, finely chopped",
+        "1 tablespoon finely chopped ginger",
+        "3 large red beets, peeled and cut into 1/4-inch pieces",
+        "5 cups vegetable stock, divided",
+        "1 can (14.5 ounces) low-fat coconut milk",
+        "1/2 teaspoon fine sea salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "Parsley (optional)",
+        "Canned julienned beets (optional)",
+        "Crusty bread (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Ginger",
+        "Vegetarian",
+        "Lunch",
+        "Coconut",
+        "Beet",
+        "Healthy",
+        "Vegan",
+        "Self",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet, Ginger, and Coconut Milk Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-ginger-and-coconut-milk-soup-51188420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-baby-spinach-with-red.json b/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-baby-spinach-with-red.json
new file mode 100644
index 000000000..7ae04a73d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-baby-spinach-with-red.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.",
+        "Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can kidney beans, juice drained and reserved",
+        "2 tablespoons olive oil",
+        "1 small white onion, sliced",
+        "3 cloves garlic, crushed",
+        "2 cups baby spinach, coarsely chopped",
+        "1 bunch beet greens and stems, roughly chopped",
+        "2/3 cup imitation bacon bits, or to taste",
+        "1/2 cup red wine vinegar",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Greens and Baby Spinach with Red Kidney Beans",
+    "url": "http://allrecipes.com/recipe/215779/beet-greens-and-baby-spinach-with-red/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-green-beans-with-toma.json b/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-green-beans-with-toma.json
new file mode 100644
index 000000000..a85f0dbb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-green-beans-with-toma.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1/2 small yellow onion, chopped",
+        "1 cup fresh green beans, trimmed",
+        "2 cups chopped beet greens",
+        "1 small tomato, chopped",
+        "1 large clove garlic, minced",
+        "1/4 teaspoon ground thyme",
+        "1/8 teaspoon red pepper flakes",
+        "1/4 cup water",
+        "2 tablespoons cider vinegar",
+        "sea salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Greens and Green Beans with Tomato and Onion",
+    "url": "http://allrecipes.com/recipe/222045/beet-greens-and-green-beans-with-toma/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-noodles.json b/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-noodles.json
new file mode 100644
index 000000000..66ffe4c99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-noodles.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.",
+        "Heat vegetable oil in a large skillet. Cook and stir celery and onion in hot oil until soft, 5 to 7 minutes. Pour white wine over the celery mixture; add ginger and garlic and toss to mix. Stir beet greens and stems, soy sauce, sesame oil, and fish sauce into the celery mixture; simmer together about 5 minutes. Add drained spaghetti to the skillet; toss to coat with the sauce. Cover the skillet and continue cooking until the beet greens are tender, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package spaghetti",
+        "1 tablespoon vegetable oil",
+        "2 stalks celery, diced",
+        "1 onion, diced",
+        "2 tablespoons white wine (optional)",
+        "1 (1 inch) piece fresh ginger, peeled and grated",
+        "2 cloves garlic, minced",
+        "1 bunch beet greens and stems, chopped",
+        "2 tablespoons soy sauce",
+        "1 tablespoon sesame oil",
+        "1 teaspoon fish sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Greens and Noodles",
+    "url": "http://allrecipes.com/recipe/223080/beet-greens-and-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-zucchini-tart.json b/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-zucchini-tart.json
new file mode 100644
index 000000000..a841ce494
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-greens-and-zucchini-tart.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Wrap beets in aluminum foil to make a packet.",
+        "Place packet in the oven and roast until beets are softened but still firm, about 20 to 25 minutes. Remove from oven and set aside to cool. Raise oven temperature to 400 degrees F (200 degrees C).",
+        "Wash chopped beet greens and drain well.",
+        "Roll puff pastry to fit the bottom and sides of a 9-inch spring-form pan, trimming as needed. Prick bottom pastry in a few places with a fork, line the pastry with aluminum foil, and cover with pie weights or dried beans.",
+        "Bake pastry for 10 minutes and remove from oven. Remove foil and weights. Reduce oven temperature to 325 degrees F (165 degrees C).",
+        "Heat olive oil in a large skillet over medium heat. Add diced onion, zucchini, and jalapeno; cook and stir until onion is translucent and vegetables begin to soften, about 5 minutes. Stir in beet greens until they begin to wilt. Remove skillet from heat and mix in basil.",
+        "Whisk eggs and milk together in a bowl. Season with salt and pepper.",
+        "Slip the skins off the beets and cut into 1/4-inch slices.",
+        "Arrange zucchini-greens mixture evenly over the bottom of the pastry. Lay beet slices over the top. Slowly pour egg-milk mixture over beets, taking care not to overflow edge of the pastry.",
+        "Bake in preheated oven until tart is puffed and firm, 40 to 50 minutes. Let cool for 1/2 hour before slicing."
+    ],
+    "ingredients": [
+        "4 beets (with greens), beets trimmed and greens chopped",
+        "1 sheet frozen puff pastry, thawed",
+        "1 tablespoon olive oil",
+        "1 onion, diced",
+        "1 large zucchini, diced",
+        "1 small red jalapeno pepper, minced",
+        "1/4 cup roughly chopped basil leaves",
+        "5 eggs, lightly beaten",
+        "1 1/2 cups milk",
+        "3/4 teaspoon salt, or to taste",
+        "1/4 teaspoon fresh ground black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet, Greens, and Zucchini Tart",
+    "url": "http://allrecipes.com/recipe/253158/beet-greens-and-zucchini-tart/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-horseradish-sauce-109339.json b/serverless-fleets/data/input/inferencing/recipes/beet-horseradish-sauce-109339.json
new file mode 100644
index 000000000..922896a00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-horseradish-sauce-109339.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Coarsely pur\u00e9e all ingredients in a food processor, scraping down side of bowl as needed, 30 to 40 seconds. Let stand, covered, at room temperature at least 1 hour (for flavors to develop)."
+    ],
+    "ingredients": [
+        "1 cup finely grated peeled fresh horseradish (1/2 lb; use small teardrop-shaped holes of a box grater)",
+        "3 cooked medium beets (reserved from pickled quail eggs , peeled and coarsely chopped (1 3/4 cups)",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon sugar",
+        "1/4 cup cider vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Food Processor",
+        "No-Cook",
+        "Quick & Easy",
+        "Horseradish",
+        "Vinegar",
+        "Beet",
+        "Gourmet"
+    ],
+    "title": "Beet Horseradish Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-horseradish-sauce-109339"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-infused-vodka.json b/serverless-fleets/data/input/inferencing/recipes/beet-infused-vodka.json
new file mode 100644
index 000000000..672cf2dd6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-infused-vodka.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Place beets in a sealable container. Pour vodka over beets, seal container, and shake vigorously. Place container in a cool, dark place and store for 3 days, shaking twice per day."
+    ],
+    "ingredients": [
+        "2 pounds beets, peeled and cubed",
+        "1 liter vodka"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Infused Vodka",
+    "url": "http://allrecipes.com/recipe/235679/beet-infused-vodka/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-mint-and-goat-cheese-salad-100834.json b/serverless-fleets/data/input/inferencing/recipes/beet-mint-and-goat-cheese-salad-100834.json
new file mode 100644
index 000000000..60c0bdfcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-mint-and-goat-cheese-salad-100834.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance \u2014 just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)",
+        "2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.",
+        "3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.",
+        "4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.",
+        "5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately."
+    ],
+    "ingredients": [
+        "2 pounds red and yellow beets (miniature preferred), trimmed",
+        "1 log (10 oz) fresh goat cheese, cold (must be cold or cheese won't slice well)",
+        "1/2 cup flour",
+        "2 large eggs, lightly beaten",
+        "2 tablespoons chopped fresh parsley leaves",
+        "1/2 cup unseasoned bread crumbs",
+        "2 tablespoons extra-virgin olive oil",
+        "3 tablespoons butter",
+        "3 tablespoons chopped fresh mint leaves",
+        "1 tablespoon fresh lemon juice",
+        "Salt and pepper to taste",
+        "2 heaping cups mesclun salad, washed and dried",
+        "2 tablespoons aged balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Vegetable",
+        "Lunch",
+        "Goat Cheese",
+        "Mint",
+        "Beet",
+        "Spring",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet, Mint, and Goat Cheese Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-mint-and-goat-cheese-salad-100834"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-orange-and-apple-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-orange-and-apple-salad.json
new file mode 100644
index 000000000..da767689d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-orange-and-apple-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.",
+        "Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.",
+        "Trim and peel off skins; cut into 8 wedges.",
+        "Peel and section orange. In a bowl, combine orange sections, beets and apples.",
+        "Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.",
+        "Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve."
+    ],
+    "ingredients": [
+        "1 1/2 pounds beets",
+        "2 cups shredded beet greens",
+        "1 large orange",
+        "2 Granny Smith apples - peeled, cored and sliced",
+        "1 tablespoon olive oil",
+        "1 tablespoon raspberry vinegar",
+        "1/2 teaspoon white sugar",
+        "1/4 teaspoon salt",
+        "1 clove garlic, minced",
+        "2 tablespoons unsalted sunflower seeds, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet, Orange and Apple Salad",
+    "url": "http://allrecipes.com/recipe/14471/beet-orange-and-apple-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-puree.json b/serverless-fleets/data/input/inferencing/recipes/beet-puree.json
new file mode 100644
index 000000000..67bc3aa1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-puree.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F.",
+        "Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.",
+        "Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated."
+    ],
+    "ingredients": [
+        "2 pounds fresh beets (without greens), peeled and cut into 1/2-inch-thick wedges",
+        "2 cloves garlic, thinly sliced",
+        "1 (1 inch) piece fresh ginger root, peeled and thinly sliced",
+        "1 1/2 teaspoons ground coriander",
+        "1 teaspoon salt",
+        "1 tablespoon olive oil",
+        "3/4 teaspoon finely grated orange zest",
+        "3 tablespoons orange juice",
+        "1 tablespoon apple cider vinegar",
+        "2 tablespoons butter, cut into bits"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Puree",
+    "url": "http://allrecipes.com/recipe/245663/beet-puree/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-354390.json b/serverless-fleets/data/input/inferencing/recipes/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-354390.json
new file mode 100644
index 000000000..0f8b016b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-354390.json
@@ -0,0 +1,57 @@
+{
+    "directions": [
+        "Process all ingredients in a food processor until as smooth as possible.",
+        "You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.",
+        "Puree all the ingredients in a high-speed blender until smooth.",
+        "Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).",
+        "Make small stacks of the larger pieces and use a sharp knife to cut into squares-the size doesn't matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices-10 per serving, with a few extra to spare.",
+        "In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.",
+        "Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently.",
+        "Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs."
+    ],
+    "ingredients": [
+        "4 cups pine nuts, soaked 1 hour or more",
+        "1/2 cup extra-virgin olive oil",
+        "2 medium shallots, peeled and diced",
+        "Zest of 1 lemon",
+        "1/2 cup freshly squeezed lemon juice",
+        "4 teaspoons nutritional yeast",
+        "2 1/2 teaspoons sea salt",
+        "Freshly ground black pepper",
+        "1/2 recipe Pine Nut \"Goat Cheese\"",
+        "1 teaspoon minced rosemary",
+        "1 tablespoon freshly squeezed lemon juice",
+        "3/4 cup filtered water",
+        "Pinch of sea salt",
+        "1 clove garlic, peeled",
+        "Freshly ground black pepper",
+        "2 medium beets (2 inches in diameter or more), peeled",
+        "2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive oil",
+        "1 tablespoon freshly squeezed lemon juice",
+        "1/2 teaspoon sea salt",
+        "2 tablespoons high-quality aged balsamic vinegar",
+        "Microgreens or other herbs, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Food Processor",
+        "Nut",
+        "Valentine's Day",
+        "Vegetarian",
+        "Dinner",
+        "Condiment",
+        "Vinegar",
+        "Rosemary",
+        "Tree Nut",
+        "Pine Nut",
+        "Root Vegetable",
+        "Beet",
+        "Vegan",
+        "Raw",
+        "Engagement Party"
+    ],
+    "title": "Beet Ravioli with Pine Nut \"Goat Cheese\" Rosemary-Cream Sauce, Aged Balsamic Vinegar",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-354390"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-red-onion-and-horseradish-relish-3144.json b/serverless-fleets/data/input/inferencing/recipes/beet-red-onion-and-horseradish-relish-3144.json
new file mode 100644
index 000000000..358dc7850
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-red-onion-and-horseradish-relish-3144.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.",
+        "Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.",
+        "Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days."
+    ],
+    "ingredients": [
+        "3 2 1/2-inch-diameter beets, trimmed",
+        "1/2 cup olive oil",
+        "3 tablespoons balsamic vinegar",
+        "1 teaspoon coarse salt",
+        "1/2 teaspoon pepper",
+        "1 1/2 cups chopped red onion",
+        "1/3 cup prepared white cream-style horseradish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Onion",
+        "Side",
+        "Passover",
+        "Vegetarian",
+        "Horseradish",
+        "Beet",
+        "Chill",
+        "Healthy",
+        "Kosher",
+        "Kidney Friendly",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Beet, Red Onion and Horseradish Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-red-onion-and-horseradish-relish-3144"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-red-raspberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/beet-red-raspberry-smoothie.json
new file mode 100644
index 000000000..4b9cee27c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-red-raspberry-smoothie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place all ingredients in Oster(R) Versa(R) Performance Blender in order listed.",
+        "Select programmed SMOOTHIE setting.",
+        "Serve immediately."
+    ],
+    "ingredients": [
+        "1 cup fresh raspberries",
+        "2 cups red grapes",
+        "1/2 cup coarsely chopped carrot",
+        "1/2 cup coarsely chopped fresh beet",
+        "1 (6 ounce) container lemon non-fat Greek yogurt",
+        "4 teaspoons agave nectar",
+        "1 cup ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet-Red Raspberry Smoothie",
+    "url": "http://allrecipes.com/recipe/238414/beet-red-raspberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-rhubarb-and-orange-salad-357916.json b/serverless-fleets/data/input/inferencing/recipes/beet-rhubarb-and-orange-salad-357916.json
new file mode 100644
index 000000000..140833f58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-rhubarb-and-orange-salad-357916.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Place beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap beets in foil. Roast beets until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.",
+        "Bring 3 cups water, 1/2 cup sugar, and pinch of coarse salt to simmer in large saucepan, stirring until sugar dissolves. Add rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using slotted spoon, transfer rhubarb to platter and cool completely. DO AHEAD: Beets and rhubarb can be made 1 day ahead. Cover separately and chill.",
+        "Finely grate enough peel from 1 orange to measure 1/2 teaspoon; transfer to small bowl and reserve for dressing. Cut off peel and white pith from all oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 tablespoons orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallot, honey, and remaining 3 tablespoons olive oil into bowl with orange peel and orange juice mixture. Season dressing with coarse salt and pepper.",
+        "Arrange watercress, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chervil leaves, if desired, and serve."
+    ],
+    "ingredients": [
+        "8 2- to 2 1/2-inch-diameter red or yellow beets, 4 of each color if available",
+        "4 tablespoons extra-virgin olive oil, divided",
+        "Coarse kosher salt",
+        "3 cups water",
+        "1/2 cup sugar",
+        "1 pound trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices",
+        "3 large oranges",
+        "2 tablespoons unseasoned rice vinegar",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon minced shallot",
+        "1 teaspoon honey",
+        "3 cups watercress sprigs",
+        "1 1/4 cups coarsely crumbled feta cheese (about one 7-ounce package)",
+        "Fresh chervil leaves (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Spritzer",
+        "Side",
+        "Roast",
+        "Vegetarian",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Feta",
+        "Orange",
+        "Healthy",
+        "Rhubarb",
+        "Watercress",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet, Rhubarb, and Orange Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-rhubarb-and-orange-salad-357916"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-risotto-56389492.json b/serverless-fleets/data/input/inferencing/recipes/beet-risotto-56389492.json
new file mode 100644
index 000000000..e63ab5208
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-risotto-56389492.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.",
+        "Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.",
+        "Heat a large wide pot or saut\u00e9 pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and saut\u00e9 until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and saut\u00e9 until tender, about 10 minutes more.",
+        "Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30\u201340 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.",
+        "Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley."
+    ],
+    "ingredients": [
+        "4 cups low-sodium chicken or vegetable broth",
+        "3 medium red or golden beets (about 1 pound)",
+        "2 tablespoons unsalted butter",
+        "2 tablespoons olive oil",
+        "1 medium onion, finely chopped",
+        "3 1/2 teaspoons kosher salt, divided",
+        "1 1/4 teaspoons freshly ground black pepper, divided",
+        "1 1/2 cups arborio or carnaroli rice",
+        "4 teaspoons white wine or Champagne vinegar, divided, plus more",
+        "3 tablespoons heavy cream",
+        "4 tablespoons coarsely chopped parsley, divided",
+        "2 ounces fresh goat cheese, crumbled (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Rice",
+        "Kid-Friendly",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Goat Cheese",
+        "Beet",
+        "Healthy",
+        "Low Cholesterol",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Beet Risotto",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-risotto-56389492"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-salad-on-a-stick.json b/serverless-fleets/data/input/inferencing/recipes/beet-salad-on-a-stick.json
new file mode 100644
index 000000000..4d94418a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-salad-on-a-stick.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Pour walnuts into a shallow bowl. Roll goat cheese balls in walnuts to coat completely.",
+        "Thread 1 coated goat cheese ball onto a toothpick; add beet wedge and 4 baby spinach leaves to the toothpick. Repeat with remaining toothpicks, goat cheese, beets, and spinach. Drizzle each skewer with honey."
+    ],
+    "ingredients": [
+        "3 tablespoons chopped walnuts",
+        "8 ounces chilled goat cheese, rolled into 8 balls",
+        "8 bamboo toothpicks",
+        "8 (2 ounce) roasted beet wedges",
+        "24 fresh spinach leaves",
+        "3 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Salad on a Stick",
+    "url": "http://allrecipes.com/recipe/238913/beet-salad-on-a-stick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-salad-recipe.json b/serverless-fleets/data/input/inferencing/recipes/beet-salad-recipe.json
new file mode 100644
index 000000000..15c610d18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-salad-recipe.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley."
+    ],
+    "ingredients": [
+        "1 1/2 pounds beets, boiled, peeled and thinly sliced",
+        "3 tablespoons red wine vinegar",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon caraway seeds",
+        "1/3 cup olive oil",
+        "Salt and pepper",
+        "6 radishes, trimmed and thinly sliced",
+        "3 scallions, thinly sliced",
+        "Green leaf lettuce",
+        "3 tablespoons finely chopped parsley"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Beet Salad",
+        "Beet",
+        "Salad Recipes",
+        "Vegetable",
+        "Radish Recipes",
+        "Lettuce Recipes"
+    ],
+    "title": "Beet Salad",
+    "url": "http://www.foodnetwork.com/recipes/beet-salad-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-almond-butter-and-gorgonzola-bomboloni-240245.json b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-almond-butter-and-gorgonzola-bomboloni-240245.json
new file mode 100644
index 000000000..14f4397ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-almond-butter-and-gorgonzola-bomboloni-240245.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.",
+        "Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/2-inch wedges.",
+        "Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.",
+        "Divide almond butter among 6 plates and top with beet salad. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side."
+    ],
+    "ingredients": [
+        "1/2 cup toasted Marcona almonds",
+        "1/2 garlic clove, chopped",
+        "Pinch of cayenne",
+        "1/2 to 1 tablespoon extra-virgin olive oil",
+        "1 1/2 pounds small (2-inch) beets without greens (2 pounds with greens)",
+        "2 tablespoons Sherry vinegar",
+        "1/4 cup extra-virgin olive oil",
+        "3 tablespoons finely chopped shallot",
+        "3 tablespoons finely chopped chives",
+        "Accompaniments: Gorgonzola bomboloni ; coarse sea salt such as Maldon or fleur de sel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Food Processor",
+        "Cheese",
+        "Dairy",
+        "Nut",
+        "Vegetable",
+        "Appetizer",
+        "Vegetarian",
+        "Dinner",
+        "Lunch",
+        "Tree Nut",
+        "Almond",
+        "Root Vegetable",
+        "Beet",
+        "Fall",
+        "Winter",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beet Salad with Almond Butter and Gorgonzola Bomboloni",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-salad-with-almond-butter-and-gorgonzola-bomboloni-240245"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-goat-cheese.json b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-goat-cheese.json
new file mode 100644
index 000000000..ad3cfadbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-goat-cheese.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.",
+        "While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.",
+        "In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.",
+        "Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing."
+    ],
+    "ingredients": [
+        "4 medium beets - scrubbed, trimmed and cut in half",
+        "1/3 cup chopped walnuts",
+        "3 tablespoons maple syrup",
+        "1 (10 ounce) package mixed baby salad greens",
+        "1/2 cup frozen orange juice concentrate",
+        "1/4 cup balsamic vinegar",
+        "1/2 cup extra-virgin olive oil",
+        "2 ounces goat cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Salad with Goat Cheese",
+    "url": "http://allrecipes.com/recipe/90500/beet-salad-with-goat-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-miso-and-black-sesame-51209640.json b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-miso-and-black-sesame-51209640.json
new file mode 100644
index 000000000..c450309fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-miso-and-black-sesame-51209640.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Place 4 beets on a large piece of foil and rub with 1 tablespoon oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30\u201340 minutes. Unwrap beets and let cool slightly. Peel and cut into 1/2\" wedges.",
+        "Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.",
+        "Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.",
+        "DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill."
+    ],
+    "ingredients": [
+        "6 small beets (about 1 pound), preferably golden, scrubbed, divided",
+        "3 tablespoons olive oil, divided",
+        "Kosher salt, freshly ground pepper",
+        "1/4 cup white miso",
+        "2 tablespoons rice wine vinegar",
+        "1 bunch watercress, trimmed",
+        "1 teaspoon black sesame seeds or toasted white sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Quick & Easy",
+        "Lunch",
+        "Root Vegetable",
+        "Beet",
+        "Healthy",
+        "Watercress",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beet Salad with Miso and Black Sesame",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-salad-with-miso-and-black-sesame-51209640"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-plums-and-goat-cheese-103486.json b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-plums-and-goat-cheese-103486.json
new file mode 100644
index 000000000..0ff43d367
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-plums-and-goat-cheese-103486.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.",
+        "Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)",
+        "Toss beets with 1/4 cup vinaigrette. Toss plums and onion with \u00a7 cup vinaigrette in another large bowl. Season with salt and pepper.",
+        "Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve."
+    ],
+    "ingredients": [
+        "12 2-inch-diameter beets, tops trimmed",
+        "1/2 cup white wine vinegar",
+        "1 teaspoon sugar",
+        "1/2 cup vegetable oil",
+        "1/4 cup walnut oil or olive oil",
+        "1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces",
+        "1 medium-size red onion, sliced into rings",
+        "1 1/2 6-ounce bags fresh baby spinach leaves",
+        "8 ounces soft fresh goat cheese (such as Montrachet), crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Fruit",
+        "Vegetable",
+        "Appetizer",
+        "Roast",
+        "Picnic",
+        "Vegetarian",
+        "Dinner",
+        "Lunch",
+        "Goat Cheese",
+        "Plum",
+        "Spinach",
+        "Beet",
+        "Summer",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Beet Salad with Plums and Goat Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-salad-with-plums-and-goat-cheese-103486"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-ricotta-salata-and-black-olive-croutons-108658.json b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-ricotta-salata-and-black-olive-croutons-108658.json
new file mode 100644
index 000000000..2be36ccfe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-salad-with-ricotta-salata-and-black-olive-croutons-108658.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 400\u00b0F.",
+        "Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.",
+        "Increase oven temperature to 425\u00b0F.",
+        "Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.",
+        "Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.",
+        "Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.",
+        "Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with fris\u00e9e. Drizzle fris\u00e9e with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler."
+    ],
+    "ingredients": [
+        "2 tablespoons prepared black olive paste (not tapenade)",
+        "1 tablespoon extra-virgin olive oil",
+        "2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup)",
+        "3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch",
+        "3 ounces fris\u00e9e (French curly endive), cut into bite-size pieces, or baby arugula (2 cups)",
+        "1/4 pound ricotta salata",
+        "1/3 cup finely chopped shallot",
+        "1 1/2 tablespoons whole-grain mustard",
+        "1 1/2 tablespoons white-wine vinegar",
+        "1 1/2 tablespoons fresh lemon juice",
+        "1 1/2 teaspoons soy sauce",
+        "1/4 teaspoon salt",
+        "3 tablespoons grapeseed oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Olive",
+        "Vegetable",
+        "Side",
+        "Roast",
+        "Vegetarian",
+        "Beet",
+        "Fall",
+        "Healthy",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Beet Salad with Ricotta Salata and Black Olive Croutons",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-salad-with-ricotta-salata-and-black-olive-croutons-108658"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-salad.json
new file mode 100644
index 000000000..b2fc912ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the beets into a large saucepan with enough water to cover the beets by 1 inch. Bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 40 minutes; drain. Chill beets in refrigerator until cool enough to handle.",
+        "Peel the beets and grate into a large bowl. Stir the prunes, walnuts, and pickle with the beets. Add the mayonnaise and stir until all the ingredients are evenly coated. Chill completely before serving."
+    ],
+    "ingredients": [
+        "5 beets",
+        "1/2 cup chopped pitted prunes",
+        "1/2 cup chopped walnuts",
+        "1/2 cup chopped dill pickle",
+        "1/4 cup mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Salad",
+    "url": "http://allrecipes.com/recipe/215039/beet-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-soup-with-horseradish-cream-237997.json b/serverless-fleets/data/input/inferencing/recipes/beet-soup-with-horseradish-cream-237997.json
new file mode 100644
index 000000000..a52f8da4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-soup-with-horseradish-cream-237997.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.",
+        "In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and saut\u00e9 until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add 8 cups water, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.",
+        "Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.",
+        ": If you plan on serving this soup at two seders and want some variety on the second night, try this twist that combines Eastern European knaidlach (matzoh balls) and Middle Eastern kibbeh (meatballs): Prepare matzoh ball dough (you can use a packaged mix) and chill at least 15 minutes. Meanwhile, in a large bowl, stir together ground beef or lamb, chopped onion, chopped celery, chopped fresh mint, a pinch of cinnamon, a pinch of nutmeg, salt, and pepper. Form the meat into mini-meatballs. Wrap matzoh ball dough around each meatball to form \"knaidlach kibbeh.\" Boil the balls according to the package directions (the meat will cook inside them). Place two balls in each bowl of hot soup."
+    ],
+    "ingredients": [
+        "1 1/2 cups nondairy sour cream, soy yogurt, or regular sour cream",
+        "3 tablespoons finely grated peeled fresh horseradish root",
+        "3 tablespoons olive oil",
+        "1 medium onion, finely chopped",
+        "3 stalks celery, finely chopped",
+        "2 garlic cloves, minced",
+        "4 medium beets, peeled and cut into 1/2-inch cubes",
+        "3 tablespoons fresh lemon juice",
+        "1 tablespoon sugar",
+        "2 teaspoons ground coriander",
+        "1 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Citrus",
+        "Garlic",
+        "Onion",
+        "Vegetable",
+        "Passover",
+        "Horseradish",
+        "Beet"
+    ],
+    "title": "Beet Soup with Horseradish Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-soup-with-horseradish-cream-237997"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-soup.json b/serverless-fleets/data/input/inferencing/recipes/beet-soup.json
new file mode 100644
index 000000000..6b55bd999
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.",
+        "Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.",
+        "In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 medium onion, chopped",
+        "3 cloves garlic, chopped",
+        "6 medium beets, peeled and chopped",
+        "2 cups beef stock",
+        "salt and freshly ground pepper",
+        "heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Soup",
+    "url": "http://allrecipes.com/recipe/89057/beet-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-stump-pot.json b/serverless-fleets/data/input/inferencing/recipes/beet-stump-pot.json
new file mode 100644
index 000000000..27b76ce05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-stump-pot.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to the pot. Mash potatoes and butter using a potato masher. Season with salt and pepper.",
+        "Heat a large skillet over medium-high heat and stir in the ground beef. Stir in the onions when the beef begins to brown. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the beets and mashed potato, and spread the mixture into a 9x13-inch baking dish.",
+        "Bake in the preheated oven until lightly browned on top, about 20 minutes."
+    ],
+    "ingredients": [
+        "5 potatoes, peeled and cubed",
+        "3 tablespoons butter",
+        "salt and pepper to taste",
+        "1 pound ground beef",
+        "1 onion, minced",
+        "1 (15 ounce) can sliced beets, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Stump Pot",
+    "url": "http://allrecipes.com/recipe/214755/beet-stump-pot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-summer-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-summer-salad.json
new file mode 100644
index 000000000..44a1239ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-summer-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can sliced beets, drained and diced",
+        "1/4 cup chopped watermelon",
+        "2 tablespoons chopped fresh cilantro",
+        "2 tablespoons reduced-fat sour cream",
+        "2 tablespoons balsamic vinegar",
+        "1 tablespoon olive oil",
+        "kosher salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Summer Salad",
+    "url": "http://allrecipes.com/recipe/223474/beet-summer-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-surprise-cake.json b/serverless-fleets/data/input/inferencing/recipes/beet-surprise-cake.json
new file mode 100644
index 000000000..9c6eed8be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-surprise-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.",
+        "Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.",
+        "To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired."
+    ],
+    "ingredients": [
+        "2 teaspoons lemon juice",
+        "1 cup beets, boiled and grated",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2 teaspoons baking soda",
+        "2 cups white sugar",
+        "1/2 cup unsweetened cocoa powder",
+        "1 1/4 cups melted butter",
+        "4 eggs, beaten",
+        "2 tablespoons honey",
+        "1/2 cup milk",
+        "2 teaspoons vanilla extract",
+        "3 tablespoons cream",
+        "3 ounces cream cheese",
+        "1 teaspoon vanilla extract",
+        "1 pinch salt",
+        "1 pound confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet Surprise Cake",
+    "url": "http://allrecipes.com/recipe/8128/beet-surprise-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-walnut-and-gorgonzola-salad-1030.json b/serverless-fleets/data/input/inferencing/recipes/beet-walnut-and-gorgonzola-salad-1030.json
new file mode 100644
index 000000000..a5474022e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-walnut-and-gorgonzola-salad-1030.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.",
+        "Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve."
+    ],
+    "ingredients": [
+        "6 small beets, trimmed (about 18 ounces)",
+        "6 tablespoons olive oil (preferably extra-virgin)",
+        "3 tablespoons Sherry wine vinegar",
+        "1 large garlic clove, pressed",
+        "Pinch of sugar",
+        "12 cups mixed baby greens",
+        "2 green onions, sliced",
+        "1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)",
+        "1/3 cup chopped walnuts, toasted (about 2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Nut",
+        "Vegetarian",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Walnut",
+        "Beet",
+        "Healthy"
+    ],
+    "title": "Beet, Walnut and Gorgonzola Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-walnut-and-gorgonzola-salad-1030"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-walnut-and-prune-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-walnut-and-prune-salad.json
new file mode 100644
index 000000000..f09411eaa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-walnut-and-prune-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.",
+        "Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/155470.jpg",
+    "ingredients": [
+        "5 medium beets, scrubbed",
+        "1/2 cup chopped walnuts",
+        "1/2 cup mayonnaise",
+        "20 pitted prunes, chopped",
+        "3 cloves garlic, pressed",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet, Walnut and Prune Salad",
+    "url": "http://allrecipes.com/recipe/154526/beet-walnut-and-prune-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-watercress-salad-farm-eggs.json b/serverless-fleets/data/input/inferencing/recipes/beet-watercress-salad-farm-eggs.json
new file mode 100644
index 000000000..11922f207
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-watercress-salad-farm-eggs.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 400\u00b0F.",
+        "Trim the root and stem ends from the beets and wrap them in heavy-duty aluminum foil, making a separate packet for each color, if using. Bake until the beets are easily pierced with a sharp knife, 45 minutes to 1 hour. Unwrap and let cool. Gently peel the beets with your fingers or a paring knife. Cut into quarters and put in a small bowl.",
+        "Meanwhile, place the eggs in a saucepan and add water to cover by 1 inch. Bring to a boil over medium-high heat. Remove the pan from the heat, cover and let stand until the eggs are done to your liking, about 10 minutes for slightly runny yolks and up to 14 minutes for firm yolks. Drain the eggs, then transfer to a bowl of ice water to cool slightly, about 2 minutes. Peel the eggs and cut them lengthwise into quarters. Sprinkle each quarter lightly with salt and pepper.",
+        "In a large bowl, whisk together the olive oil, vinegar, orange juice, orange zest and the 1/2 tsp. salt to make a dressing. Pour half of the dressing over the beets and stir to coat. In another large bowl, combine the watercress and the remaining dressing and toss to coat.",
+        "Mound the watercress on individual plates or on a large platter and top with the beets. Arrange the egg quarters around the beets and drizzle with any dressing left behind in the watercress bowl. Sprinkle with a few grindings of pepper and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "Good for You,",
+        "by Dana Jacobi (Weldon Owen, 2013)."
+    ],
+    "ingredients": [
+        "1 1/2 to 1 3/4 lb. baby beets",
+        "6 to 8 organic eggs",
+        "Sea salt, to taste, plus 1/2 tsp.",
+        "Freshly ground pepper, to taste",
+        "3 Tbs. extra-virgin olive oil",
+        "2 Tbs. Champagne vinegar",
+        "2 Tbs. fresh orange juice",
+        "1 tsp. finely grated orange zest",
+        "4 oz. watercress, tough stems removed, leaves torn into\n\u00a0 bite-size pieces"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Beet and Watercress Salad with Farm Eggs",
+    "url": "http://www.williams-sonoma.com/recipe/beet-watercress-salad-farm-eggs.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-white-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/beet-white-bean-salad.json
new file mode 100644
index 000000000..68fa3e364
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-white-bean-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.",
+        "Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.",
+        "To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts."
+    ],
+    "ingredients": [
+        "Dressing:",
+        "2 tablespoons cider vinegar",
+        "1 tablespoon Dijon mustard",
+        "1/2 teaspoon sugar",
+        "1/4 cup extra-virgin olive oil",
+        "Salt and ground black pepper to taste",
+        "Salad:",
+        "1 (16 ounce) can whole beets, well drained, halved",
+        "1 (15 ounce) can white kidney beans (cannellini), drained",
+        "1/2 cup reduced-fat crumbled blue cheese",
+        "1/2 cup coarsely chopped walnuts, toasted",
+        "Baby arugula leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beet & White Bean Salad",
+    "url": "http://allrecipes.com/recipe/245884/beet-white-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beet-yogurt-with-herbs-51169090.json b/serverless-fleets/data/input/inferencing/recipes/beet-yogurt-with-herbs-51169090.json
new file mode 100644
index 000000000..2510c0ebf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beet-yogurt-with-herbs-51169090.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0. Place beets in a small baking dish and add hot water to come 1/2\" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.",
+        "Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.",
+        "Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.",
+        "Top beet yogurt with mint leaves.",
+        "DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled."
+    ],
+    "ingredients": [
+        "3 medium red or golden beets (about 1 pound), trimmed",
+        "Kosher salt",
+        "1 1/2 cups plain 2% fat Greek yogurt",
+        "2 tablespoons finely chopped fresh mint plus torn leaves for serving",
+        "1 teaspoon finely chopped fresh tarragon",
+        "1 tablespoon extra-virgin olive oil",
+        "2 teaspoons (or more) red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Yogurt",
+        "Mint",
+        "Root Vegetable",
+        "Beet",
+        "Summer",
+        "Tarragon"
+    ],
+    "title": "Beet Yogurt with Herbs",
+    "url": "http://www.epicurious.com/recipes/food/views/beet-yogurt-with-herbs-51169090"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beetroot-aloo-koora.json b/serverless-fleets/data/input/inferencing/recipes/beetroot-aloo-koora.json
new file mode 100644
index 000000000..6d2992922
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beetroot-aloo-koora.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the beets and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them.",
+        "Heat the oil in a large skillet over medium-high heat. Cook the lentils, mustard seed, cumin seed, and red chile peppers in the hot oil until the seeds begin to splutter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds.",
+        "Drain the beets and potatoes and add to the skillet. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beets are soft, about 20 minutes more. If there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. Stir the red pepper and coconut into the mixture and serve immediately."
+    ],
+    "ingredients": [
+        "4 large red beets - trimmed, peeled, and cut into cubes",
+        "3 potatoes, peeled and cut into small cubes",
+        "2 tablespoons vegetable oil",
+        "1/2 teaspoon skinned split black lentils (urad dal)",
+        "1/2 teaspoon mustard seed",
+        "1/2 teaspoon cumin seed",
+        "2 dried red chile peppers, broken into pieces",
+        "1 pinch asafoetida powder",
+        "6 fresh curry leaves",
+        "1/2 teaspoon ground red pepper",
+        "1/4 cup flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beetroot Aloo Koora",
+    "url": "http://allrecipes.com/recipe/210510/beetroot-aloo-koora/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beetroot-hummus.json b/serverless-fleets/data/input/inferencing/recipes/beetroot-hummus.json
new file mode 100644
index 000000000..fe73f0c5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beetroot-hummus.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, cover chickpeas with cold water and soak overnight.",
+        "Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat.  Cook for 1 hour, or until chickpeas are very soft.  Drain, reserving 1 cup of cooking liquid.  Allow to cool.",
+        "Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat.  Cook until tender; drain and allow beets to cool before removing the skins and chopping.",
+        "Puree beets in a food processor;  add the chickpeas and onions, tahini, garlic, lemon juice and cumin.  Process until smooth.  Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil.  Continue to process until mixture is thoroughly combined.  Drizzle with a little olive oil."
+    ],
+    "ingredients": [
+        "8 ounces chickpeas",
+        "1 large onion, chopped",
+        "1 pound beets",
+        "1/2 cup tahini",
+        "3 cloves garlic, crushed",
+        "1/4 cup fresh lemon juice",
+        "1 tablespoon ground cumin",
+        "1/4 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beetroot Hummus",
+    "url": "http://allrecipes.com/recipe/20976/beetroot-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beetroot-relish.json b/serverless-fleets/data/input/inferencing/recipes/beetroot-relish.json
new file mode 100644
index 000000000..99228c032
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beetroot-relish.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt,  mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.",
+        "Simmer, stirring occasionally, until vegetables are tender, about 20 minutes."
+    ],
+    "ingredients": [
+        "10 medium beets, scrubbed and chopped",
+        "1 cup chopped onion",
+        "1 cup chopped red bell pepper",
+        "1 stalk celery, chopped",
+        "2 tablespoons salt",
+        "1/2 cup white sugar",
+        "1 cup chopped cauliflower",
+        "3 tablespoons mustard seed",
+        "1 tablespoon celery seed",
+        "1 cup white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beetroot Relish",
+    "url": "http://allrecipes.com/recipe/61015/beetroot-relish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-and-greens.json b/serverless-fleets/data/input/inferencing/recipes/beets-and-greens.json
new file mode 100644
index 000000000..f74285576
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-and-greens.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.",
+        "Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.",
+        "Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving."
+    ],
+    "ingredients": [
+        "1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved",
+        "2 tablespoons olive oil, divided",
+        "1 small onion, halved and thinly sliced",
+        "sea salt (optional)",
+        "fresh-ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beets and Greens",
+    "url": "http://allrecipes.com/recipe/139971/beets-and-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-in-orange-sauce-1267.json b/serverless-fleets/data/input/inferencing/recipes/beets-in-orange-sauce-1267.json
new file mode 100644
index 000000000..08c516866
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-in-orange-sauce-1267.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges.",
+        "Combine beets and remaining ingredients in medium nonaluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper.",
+        "(Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.) Serve hot."
+    ],
+    "ingredients": [
+        "4 large beets, trimmed",
+        "1 cup orange juice",
+        "2 tablespoons sugar",
+        "2 tablespoons (1/4 stick) butter",
+        "1 tablespoon minced orange peel (orange part only)",
+        "2 teaspoons red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Low Sodium",
+        "Orange",
+        "Beet",
+        "Winter",
+        "Healthy",
+        "Engagement Party"
+    ],
+    "title": "Beets in Orange Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/beets-in-orange-sauce-1267"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-on-the-grill.json b/serverless-fleets/data/input/inferencing/recipes/beets-on-the-grill.json
new file mode 100644
index 000000000..bb8be1595
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-on-the-grill.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat.",
+        "Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.",
+        "Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!"
+    ],
+    "ingredients": [
+        "6 beets, scrubbed",
+        "2 tablespoons butter",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beets on the Grill",
+    "url": "http://allrecipes.com/recipe/144529/beets-on-the-grill/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-with-balsamic-vinegar-243628.json b/serverless-fleets/data/input/inferencing/recipes/beets-with-balsamic-vinegar-243628.json
new file mode 100644
index 000000000..d8510439b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-with-balsamic-vinegar-243628.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "1. Preheat the oven to 350\u00b0F.",
+        "2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy \"tail\" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.",
+        "3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.",
+        "4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.",
+        "5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours."
+    ],
+    "ingredients": [
+        "8 medium beets (about 2 pounds total)",
+        "1/2 cup water",
+        "1/4 cup canola or other vegetable oil",
+        "6 tablespoons balsamic vinegar",
+        "2 to 4 tablespoons extra-virgin olive oil, to taste",
+        "1 teaspoon coarse (kosher) salt",
+        "Freshly ground black pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Roast",
+        "Rosh Hashanah/Yom Kippur",
+        "Dinner",
+        "Lunch",
+        "Beet",
+        "Potluck",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beets with Balsamic Vinegar",
+    "url": "http://www.epicurious.com/recipes/food/views/beets-with-balsamic-vinegar-243628"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-with-goat-cheese-nigella-seeds-and-pistachios-51260310.json b/serverless-fleets/data/input/inferencing/recipes/beets-with-goat-cheese-nigella-seeds-and-pistachios-51260310.json
new file mode 100644
index 000000000..ae95f698d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-with-goat-cheese-nigella-seeds-and-pistachios-51260310.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.",
+        "Combine 1/4 cup vinegar, 1/2 teaspoon paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1\" up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30-40 minutes. Transfer to a large bowl and let cool slightly.",
+        "While beets are still warm, add 2 ounces goat cheese, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoon paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.",
+        "Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil."
+    ],
+    "ingredients": [
+        "2 tablespoons chopped raw pistachios",
+        "1/4 cup plus 1 tablespoon white wine vinegar",
+        "3/4 teaspoon hot smoked Spanish paprika, divided",
+        "Kosher salt",
+        "1 pound beets, scrubbed, peeled, cut into 1/2\" pieces",
+        "4 ounces fresh goat cheese, crumbled, divided",
+        "Freshly ground black pepper",
+        "1 teaspoon nigella seeds",
+        "Flaky sea salt (such as Maldon)",
+        "Olive oil (for serving)",
+        "Nigella seeds are available at Indian markets or online."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Side",
+        "Steam",
+        "Low Carb",
+        "Low Fat",
+        "Kid-Friendly",
+        "Low Cal",
+        "High Fiber",
+        "Goat Cheese",
+        "Pistachio",
+        "Beet",
+        "Healthy",
+        "Seed"
+    ],
+    "title": "Beets with Goat Cheese, Nigella Seeds, and Pistachios",
+    "url": "http://www.epicurious.com/recipes/food/views/beets-with-goat-cheese-nigella-seeds-and-pistachios-51260310"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-with-mandarin-oranges.json b/serverless-fleets/data/input/inferencing/recipes/beets-with-mandarin-oranges.json
new file mode 100644
index 000000000..e0bd35229
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-with-mandarin-oranges.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined.",
+        "Cook in microwave on High until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. Stir the drained beets and mandarin orange segments into the thickened sauce. Allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. Serve either warm or cold."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3364&h=1761&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3284977.jpg",
+    "ingredients": [
+        "\u00bc cup white sugar",
+        "\u00bc cup apple cider vinegar",
+        "\u00bd teaspoon apple pie spice",
+        "2 tablespoons cornstarch",
+        "1 (15 ounce) can sliced beets, drained",
+        "1 (15 ounce) can mandarin orange segments, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beets with Mandarin Oranges",
+    "url": "http://allrecipes.com/recipe/159649/beets-with-mandarin-oranges/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-with-mint-and-yogurt-102459.json b/serverless-fleets/data/input/inferencing/recipes/beets-with-mint-and-yogurt-102459.json
new file mode 100644
index 000000000..fc30afaa6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-with-mint-and-yogurt-102459.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Peel the beet and grate it coarsely.",
+        "Put the yogurt in a bowl and beat it lightly with a fork or a whisk until it is smooth and creamy. Add the salt, pepper to taste, and cayenne, if using. Mix. Add the mint and beet. Mix gently.",
+        "Put the oil and garlic in a small frying pan and set over medium-high heat. The garlic will eventually begin to sizzle. Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown. Now pour the flavored oil and garlic into the bowl with the yogurt and mix."
+    ],
+    "ingredients": [
+        "1 (8-ounce) beet or 2 smaller ones, boiled or roasted in foil",
+        "2 cups plain yogurt",
+        "3/4 to 1 teaspoon salt",
+        "freshly ground black pepper",
+        "1/8 to 1/4 teaspoon cayenne (optional)",
+        "2 1/2 tablespoons finely chopped fresh mint",
+        "1 tablespoon vegetable oil (I like to use olive oil)",
+        "3 small garlic cloves, peeled (or 1 large garlic clove, cut lengthwise into 3 sections)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Herb",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Yogurt",
+        "Mint",
+        "Beet",
+        "Fall",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beets with Mint and Yogurt",
+    "url": "http://www.epicurious.com/recipes/food/views/beets-with-mint-and-yogurt-102459"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-with-onion-and-cumin.json b/serverless-fleets/data/input/inferencing/recipes/beets-with-onion-and-cumin.json
new file mode 100644
index 000000000..414f4b832
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-with-onion-and-cumin.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.",
+        "Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender."
+    ],
+    "ingredients": [
+        "2 tablespoons canola oil",
+        "1 small onion, chopped",
+        "1 clove garlic, minced",
+        "1 1/2 teaspoons cumin seed",
+        "2 tablespoons all-purpose flour",
+        "5 medium beets, peeled and quartered",
+        "2 tomatoes - peeled, seeded and chopped",
+        "1 1/2 cups water",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beets with Onion and Cumin",
+    "url": "http://allrecipes.com/recipe/19769/beets-with-onion-and-cumin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-with-orange-and-ginger.json b/serverless-fleets/data/input/inferencing/recipes/beets-with-orange-and-ginger.json
new file mode 100644
index 000000000..4a32b8198
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-with-orange-and-ginger.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.",
+        "Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss."
+    ],
+    "ingredients": [
+        "6 medium beets",
+        "1 cup orange juice",
+        "2 tablespoons candied ginger",
+        "2 tablespoons maple syrup",
+        "1/2 cup walnuts",
+        "1 tablespoon white vinegar",
+        "1 tablespoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beets With Orange and Ginger",
+    "url": "http://allrecipes.com/recipe/77912/beets-with-orange-and-ginger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-with-pecorino-pecans-and-shishito-peppers.json b/serverless-fleets/data/input/inferencing/recipes/beets-with-pecorino-pecans-and-shishito-peppers.json
new file mode 100644
index 000000000..2d0edf927
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-with-pecorino-pecans-and-shishito-peppers.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Toss beets with 2 Tbsp. oil in a 13-by-9\u2013inch baking dish; season with salt. Add thyme and 1/4 cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60\u201375 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1\" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.",
+        "Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6\u20138 minutes. Let cool; coarsely chop.",
+        "Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.",
+        "Beets can be roasted 3 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed",
+        "4 tablespoons olive oil, divided, plus more for drizzling",
+        "Kosher salt",
+        "4 sprigs thyme",
+        "1/4 cup red wine vinegar",
+        "8 shishito peppers",
+        "1/3 cup pecans",
+        "1/4 small red onion, very thinly sliced",
+        "Hot chili sesame oil and grated Pecorino (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beet",
+        "Side",
+        "Cheese",
+        "Chile Pepper",
+        "Roast",
+        "Winter",
+        "Wheat/Gluten-Free",
+        "Vegetarian",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beets With Pecorino, Pecans, and Shishito Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/beets-with-pecorino-pecans-and-shishito-peppers"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets-with-stout-and-sauteed-beet-greens-10357.json b/serverless-fleets/data/input/inferencing/recipes/beets-with-stout-and-sauteed-beet-greens-10357.json
new file mode 100644
index 000000000..b96cc5201
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets-with-stout-and-sauteed-beet-greens-10357.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it saut\u00e9 the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center."
+    ],
+    "ingredients": [
+        "9 pounds beets including the greens (4 1/2 pounds without the greens), trimmed, leaving 2 inches of the stem ends intact and reserving 1 pound of the beet greens",
+        "3 tablespoons Guinness stout",
+        "1 tablespoon red-wine vinegar",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Leafy Green",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "High Fiber",
+        "Beet",
+        "Summer",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Beets with Stout and Sauteed Beet Greens",
+    "url": "http://www.epicurious.com/recipes/food/views/beets-with-stout-and-sauteed-beet-greens-10357"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beets.json b/serverless-fleets/data/input/inferencing/recipes/beets.json
new file mode 100644
index 000000000..54f4b37fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beets.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large skillet over medium heat, combine 1/2 cup of the beet liquid, lemon juice, salt, brown sugar and cornstarch; mix well.  Cook, stirring, until thickened and clear.  Stir in beets and apple.  Reduce heat to low and gently simmer for 15 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) can sliced beets, drained with liquid reserved",
+        "2 teaspoons lemon juice",
+        "1/2 teaspoon salt",
+        "1 tablespoon brown sugar",
+        "1 teaspoon cornstarch",
+        "1 tart green apple, peeled and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beets",
+    "url": "http://allrecipes.com/recipe/21381/beets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beezies-black-bean-soup.json b/serverless-fleets/data/input/inferencing/recipes/beezies-black-bean-soup.json
new file mode 100644
index 000000000..2d25cf158
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beezies-black-bean-soup.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large pot over medium-high heat, place the beans in three times their volume of water.  Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.",
+        "In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.",
+        "Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.",
+        "Puree about half of the soup with a blender or food processor, then pour back into the pot before serving."
+    ],
+    "ingredients": [
+        "1 pound dry black beans",
+        "1 1/2 quarts water",
+        "1 carrot, chopped",
+        "1 stalk celery, chopped",
+        "1 large red onion, chopped",
+        "6 cloves garlic, crushed",
+        "2 green bell peppers, chopped",
+        "2 jalapeno pepper, seeded and minced",
+        "1/4 cup dry lentils",
+        "1 (28 ounce) can peeled and diced tomatoes",
+        "2 tablespoons chili powder",
+        "2 teaspoons ground cumin",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon ground black pepper",
+        "3 tablespoons red wine vinegar",
+        "1 tablespoon salt",
+        "1/2 cup uncooked white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beezie's Black Bean Soup",
+    "url": "http://allrecipes.com/recipe/25691/beezies-black-bean-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beghrir-moroccan-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/beghrir-moroccan-pancakes.json
new file mode 100644
index 000000000..0f2efefc2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beghrir-moroccan-pancakes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.",
+        "Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.",
+        "To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve."
+    ],
+    "ingredients": [
+        "1 cup warm water (115 degrees F/46 degrees C)",
+        "1/2 teaspoon active dry yeast",
+        "1/2 teaspoon white sugar",
+        "1 cup milk",
+        "1 cup all-purpose flour",
+        "1 cup semolina flour",
+        "2 eggs",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "Sauce:",
+        "6 tablespoons butter",
+        "3/4 cup honey",
+        "1 teaspoon orange-flower water, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beghrir (Moroccan Pancakes)",
+    "url": "http://allrecipes.com/recipe/206740/beghrir-moroccan-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beginner-chicken-and-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/beginner-chicken-and-dumplings.json
new file mode 100644
index 000000000..204903162
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beginner-chicken-and-dumplings.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat.",
+        "Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 small onion, diced",
+        "1 skinless, boneless chicken breast half, cut into cubes",
+        "3 skinless, boneless chicken thighs, cut into cubes",
+        "6 cups water",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "3 cubes chicken bouillon",
+        "1 teaspoon poultry seasoning",
+        "3/4 cup milk",
+        "1 1/2 cups all-purpose baking mix (such as Bisquick\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beginner Chicken and Dumplings",
+    "url": "http://allrecipes.com/recipe/218561/beginner-chicken-and-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beignets.json b/serverless-fleets/data/input/inferencing/recipes/beignets.json
new file mode 100644
index 000000000..be543ac1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beignets.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.",
+        "Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.",
+        "Shake confectioners' sugar on hot beignets. Serve warm."
+    ],
+    "ingredients": [
+        "2 1/4 teaspoons active dry yeast",
+        "1 1/2 cups warm water (110 degrees F/45 degrees C)",
+        "1/2 cup white sugar",
+        "1 teaspoon salt",
+        "2 eggs",
+        "1 cup evaporated milk",
+        "7 cups all-purpose flour",
+        "1/4 cup shortening",
+        "1 quart vegetable oil for frying",
+        "1/4 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beignets",
+    "url": "http://allrecipes.com/recipe/7179/beignets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beijinho-de-coco-coconut-little-kiss.json b/serverless-fleets/data/input/inferencing/recipes/beijinho-de-coco-coconut-little-kiss.json
new file mode 100644
index 000000000..5cdb93a0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beijinho-de-coco-coconut-little-kiss.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.",
+        "With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 tablespoon butter, plus more for pan",
+        "1/4 cup sweetened flaked coconut",
+        "sweetened flaked coconut for decorating",
+        "whole cloves for decorating"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beijinho de Coco (Coconut Little Kiss)",
+    "url": "http://allrecipes.com/recipe/130689/beijinho-de-coco-coconut-little-kiss/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bekkis-mexican-egg-rolls.json b/serverless-fleets/data/input/inferencing/recipes/bekkis-mexican-egg-rolls.json
new file mode 100644
index 000000000..03f18f4d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bekkis-mexican-egg-rolls.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and  bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.",
+        "Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.",
+        "If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.",
+        "Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 pound ground beef",
+        "1 large onion, chopped",
+        "5 cloves garlic, minced",
+        "1 red bell pepper, chopped",
+        "1 (1 ounce) package taco seasoning",
+        "1 (8 ounce) jar taco sauce",
+        "4 (16 ounce) packages egg roll wrappers",
+        "1 (1 pound) loaf processed cheese food (i.e. Velveeta\u00ae), cut into 1/4 inch thick slices",
+        "2 egg whites, lightly beaten",
+        "2 quarts canola oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bekki's Mexican Egg Rolls",
+    "url": "http://allrecipes.com/recipe/150130/bekkis-mexican-egg-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beks-minestrone-soup.json b/serverless-fleets/data/input/inferencing/recipes/beks-minestrone-soup.json
new file mode 100644
index 000000000..2adb81522
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beks-minestrone-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.",
+        "Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 onion, chopped",
+        "3 cloves garlic, minced",
+        "3 cups chicken stock",
+        "1 (14 ounce) can beef broth",
+        "1 1/2 cups water",
+        "2 (6 ounce) cans tomato paste with basil (such as Hunt's\u00ae)",
+        "1 (14.5 ounce) can diced tomatoes with jalapenos",
+        "2 potatoes, diced",
+        "3 stalks celery, chopped",
+        "1 zucchini, chopped",
+        "3 carrots, chopped",
+        "1 (15 ounce) can garbanzo beans, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bek's Minestrone Soup",
+    "url": "http://allrecipes.com/recipe/228717/beks-minestrone-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belas-potato-and-white-bean-chowder.json b/serverless-fleets/data/input/inferencing/recipes/belas-potato-and-white-bean-chowder.json
new file mode 100644
index 000000000..6f4a9e039
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belas-potato-and-white-bean-chowder.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.",
+        "Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.",
+        "Mix the beans into the soup, and continue cooking about 10 minutes, until heated through."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1/4 cup all-purpose flour",
+        "1/2 onion, chopped",
+        "2 cloves garlic, minced",
+        "4 medium red potatoes, chopped",
+        "1/2 tablespoon imitation bacon bits",
+        "1/8 teaspoon dried celery flakes",
+        "1 pinch ground dry mustard",
+        "1 pinch ground cloves",
+        "cayenne pepper to taste",
+        "salt and pepper to taste",
+        "1 1/2 cups rice milk",
+        "1 1/2 cups water",
+        "1 (15 ounce) can European soldier beans, drained, liquid reserved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bela's Potato and White Bean Chowder",
+    "url": "http://allrecipes.com/recipe/69473/belas-potato-and-white-bean-chowder/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belas-stuffed-red-bell-peppers.json b/serverless-fleets/data/input/inferencing/recipes/belas-stuffed-red-bell-peppers.json
new file mode 100644
index 000000000..7a313b89e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belas-stuffed-red-bell-peppers.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.",
+        "Preheat  oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.",
+        "Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.",
+        "Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot."
+    ],
+    "ingredients": [
+        "1 cup uncooked brown rice",
+        "2 1/4 cups water",
+        "4 red bell peppers, tops and seeds removed",
+        "1 teaspoon olive oil",
+        "1/4 onion, chopped",
+        "2 cloves garlic, chopped",
+        "1 (15 ounce) can black-eyed peas, rinsed and drained",
+        "2 large Swiss chard leaves, chopped",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bela's Stuffed Red Bell Peppers",
+    "url": "http://allrecipes.com/recipe/213025/belas-stuffed-red-bell-peppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/belgian-beef-stew.json
new file mode 100644
index 000000000..4fdc8f5b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-beef-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Blanch the bacon for 1 minute in boiling water. Drain.",
+        "Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned.  Add onions; cook until golden.  Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic.  Remove bacon mixture from pot, and set aside.",
+        "Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture  to the pot.  Stir in  flour, salt, and pepper.  Add enough beer to just barely cover the meat.  Bring to a boil, reduce heat to simmer, and cover.  Cook for 1 1/2 to 2 hours.",
+        "Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot."
+    ],
+    "ingredients": [
+        "1 pound bacon, diced",
+        "1 tablespoon butter",
+        "20 small boiling onions, peeled",
+        "3 cloves garlic, minced",
+        "2 pounds lean beef chuck, trimmed and cut into 1 inch cubes",
+        "2 tablespoons all-purpose flour",
+        "2 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "16 ounces dark beer",
+        "1/2 bunch fresh parsley, chopped",
+        "1 lemon, juiced and zested",
+        "1 tablespoon grated lemon zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belgian Beef Stew",
+    "url": "http://allrecipes.com/recipe/14596/belgian-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-beer-and-onion-beef.json b/serverless-fleets/data/input/inferencing/recipes/belgian-beer-and-onion-beef.json
new file mode 100644
index 000000000..065b3d54b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-beer-and-onion-beef.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Season the beef or chicken with salt and pepper.",
+        "Slow-cooker method:",
+        "In a large fry pan over medium-high heat, warm the oil until just smoking. Working in batches, brown the beef or chicken on all sides, 8 to 10 minutes per batch. Transfer the meat to a slow cooker and add the braising base. Cover and cook on high according to the manufacturer\u2019s instructions until the meat is fork-tender, 5 1/2 to 6 hours for the beef, 2 1/2 to 3 hours for the chicken.",
+        "Oven method:",
+        "Preheat an oven to 300\u00baF. In a large Dutch oven over medium-high heat, warm the oil until just smoking. Working in batches, brown the beef or chicken on all sides, 8 to 10 minutes per batch. Return all the meat to the pot, add the braising base and bring to a simmer. Cover the pot, transfer to the oven and bake until the meat is fork-tender, 2 1/2 to 3 hours for the beef, about 1 1/2 hours for the chicken.",
+        "Skim the fat off the sauce and serve immediately. Serves 4 to 6."
+    ],
+    "ingredients": [
+        "3 1/2 to 4 lb. beef chuck, cut into 1-inch cubes, or 1 chicken, 4 to 5 lb., cut into 10 pieces",
+        "Salt and freshly ground pepper, to taste",
+        "1 Tbs. vegetable oil",
+        "1 jar Belgian beer and onion braising base"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Belgian Beer and Onion Beef",
+    "url": "http://www.williams-sonoma.com/recipe/belgian-beer-and-onion-beef.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-christmas-cookies.json b/serverless-fleets/data/input/inferencing/recipes/belgian-christmas-cookies.json
new file mode 100644
index 000000000..322a1318e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-christmas-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, cream together the butter and brown sugar.  Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well blended. Turn into a greased 15x10x1 inch jelly roll pan and spread evenly to edges.",
+        "Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.",
+        "Bake for 10 to 12 minutes in the preheated oven, until the edges start to pull away from the sides of the pan. Cut into bars while still warm."
+    ],
+    "ingredients": [
+        "2/3 cup butter",
+        "1 teaspoon almond extract",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "1 2/3 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup finely chopped blanched almonds",
+        "1/2 teaspoon ground cinnamon",
+        "2 teaspoons red decorator sugar",
+        "2 teaspoons green decorator sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belgian Christmas Cookies",
+    "url": "http://allrecipes.com/recipe/10044/belgian-christmas-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-endive-and-apple-salad-with-cranberry-vinaigrette-102519.json b/serverless-fleets/data/input/inferencing/recipes/belgian-endive-and-apple-salad-with-cranberry-vinaigrette-102519.json
new file mode 100644
index 000000000..e18146b24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-endive-and-apple-salad-with-cranberry-vinaigrette-102519.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.",
+        "Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil (preferably extra-virgin)",
+        "2 tablespoons frozen cranberry juice concentrate, thawed",
+        "1 tablespoon white wine vinegar",
+        "3 heads Belgian endive, thinly sliced crosswise",
+        "2 Red Delicious or Fuji apples, unpeeled, cored, chopped",
+        "1/2 cup chopped fresh cranberries",
+        "1/4 cup thinly sliced green onions",
+        "1/4 cup walnuts, toasted, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Nut",
+        "Vegetable",
+        "Appetizer",
+        "No-Cook",
+        "Thanksgiving",
+        "Vegetarian",
+        "New Year's Day",
+        "Cranberry",
+        "Apple",
+        "Fall",
+        "Healthy",
+        "Vegan",
+        "Endive",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Belgian Endive and Apple Salad with Cranberry Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/belgian-endive-and-apple-salad-with-cranberry-vinaigrette-102519"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-endive-and-walnut-salad-em-insalata-belga-e-noci-em-51206030.json b/serverless-fleets/data/input/inferencing/recipes/belgian-endive-and-walnut-salad-em-insalata-belga-e-noci-em-51206030.json
new file mode 100644
index 000000000..6db08cc01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-endive-and-walnut-salad-em-insalata-belga-e-noci-em-51206030.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.",
+        "Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately."
+    ],
+    "ingredients": [
+        "3 tablespoons apple-cider vinegar",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon kosher salt",
+        "Freshly ground black pepper",
+        "5 tablespoons extra-virgin olive oil",
+        "6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices",
+        "2 apples, skin on, cored, sliced into thin half-moons",
+        "1/2 cup walnut pieces, toasted and chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Nut",
+        "Appetizer",
+        "Quick & Easy",
+        "Apple",
+        "Tree Nut",
+        "Walnut",
+        "Fall",
+        "Healthy",
+        "Endive",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Belgian Endive and Walnut Salad (_Insalata Belga e Noci_)",
+    "url": "http://www.epicurious.com/recipes/food/views/belgian-endive-and-walnut-salad-em-insalata-belga-e-noci-em-51206030"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-endive-au-gratin.json b/serverless-fleets/data/input/inferencing/recipes/belgian-endive-au-gratin.json
new file mode 100644
index 000000000..53770af6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-endive-au-gratin.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Lightly grease a baking dish.",
+        "Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.",
+        "Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and  pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.",
+        "Preheat an oven broiler to low.",
+        "Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.",
+        "Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes."
+    ],
+    "ingredients": [
+        "8 heads   Belgian endive, trimmed",
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1 cup milk",
+        "1 cup grated Gruyere cheese, divided",
+        "2 teaspoons grated Parmesan cheese",
+        "1/4 teaspoon ground nutmeg, or amount to taste",
+        "salt and ground black pepper to taste",
+        "8 slices deli-style ham",
+        "1/4 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belgian Endive au Gratin",
+    "url": "http://allrecipes.com/recipe/149844/belgian-endive-au-gratin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-endive-fuyu-persimmon-and-baby-spinach-salad-with-honey-mustard-vinaigrette-236129.json b/serverless-fleets/data/input/inferencing/recipes/belgian-endive-fuyu-persimmon-and-baby-spinach-salad-with-honey-mustard-vinaigrette-236129.json
new file mode 100644
index 000000000..17d0af943
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-endive-fuyu-persimmon-and-baby-spinach-salad-with-honey-mustard-vinaigrette-236129.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.",
+        "In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and saut\u00e9 until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.",
+        "On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine fris\u00e9e and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve."
+    ],
+    "ingredients": [
+        "1/2 cup vegetable stock or water",
+        "1 teaspoon cornstarch",
+        "1 tablespoon soy sauce",
+        "1 tablespoon Asian sesame oil",
+        "1 tablespoon balsamic vinegar",
+        "1 tablespoon honey",
+        "1 tablespoon coarse-grain mustard",
+        "1/2 teaspoon kosher salt",
+        "3 tablespoons olive oil",
+        "1 clove garlic, finely chopped",
+        "2 heads Belgian endive, core ends cut off and leaves separated",
+        "4 Fuyu persimmons, peeled and sliced",
+        "1 small head fris\u00e9e, trimmed and leaves separated",
+        "1/2 pound baby spinach*",
+        "1 (4-ounce) piece Parmesan cheese, room temperature",
+        "*1/2 pound baby arugula can be substituted."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Fruit",
+        "Garlic",
+        "Leafy Green",
+        "Mustard",
+        "Side",
+        "Thanksgiving",
+        "Spinach",
+        "Fall",
+        "Persimmon",
+        "Endive",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Belgian Endive, Fuyu Persimmon, and Baby Spinach Salad with Honey Mustard Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/belgian-endive-fuyu-persimmon-and-baby-spinach-salad-with-honey-mustard-vinaigrette-236129"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-iron-cookies.json b/serverless-fleets/data/input/inferencing/recipes/belgian-iron-cookies.json
new file mode 100644
index 000000000..b75586edb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-iron-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cream butter and brown sugar.  Add eggs, vanilla, salt, and liquor (if desired).  Blend in.",
+        "Now it gets to be fun.  You have to work in all five pounds of flour little by little by hand.  It will work in but it takes a while.  You'll wind up with a BIG mixing bowl of dough.",
+        "Refrigerate dough overnight.",
+        "Have plenty of people to help with the cooking.  Lightly grease and heat the empty cookie iron over a gas burner.  Start with a tablespoon and a half of dough rolled into a little \"cigar\" shape and vary amount to fit the size of your cookie iron.  It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron.  A properly cooked cookie will be golden and after cooled, crisp.",
+        "This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's.  The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle \"irons\".  Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop.  We put them in tins and store till next Christmas, eating last year's cookies."
+    ],
+    "ingredients": [
+        "5 pounds all-purpose flour",
+        "4 1/2 cups brown sugar",
+        "12 eggs",
+        "2 cups butter",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon salt",
+        "2 tablespoons whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belgian Iron Cookies",
+    "url": "http://allrecipes.com/recipe/10613/belgian-iron-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-leek-tart-with-aged-goat-cheese-em-flamiche-aux-poireaux-em-350098.json b/serverless-fleets/data/input/inferencing/recipes/belgian-leek-tart-with-aged-goat-cheese-em-flamiche-aux-poireaux-em-350098.json
new file mode 100644
index 000000000..099575b6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-leek-tart-with-aged-goat-cheese-em-flamiche-aux-poireaux-em-350098.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.",
+        "Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.",
+        "Position rack in center of oven and preheat to 375\u00b0F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.",
+        "Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "4 tablespoons (or more) ice water",
+        "3/4 teaspoon apple cider vinegar",
+        "1 1/2 cups unbleached all purpose flour",
+        "3/4 teaspoon salt",
+        "1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter",
+        "1/2 cup whole milk",
+        "1/2 cup heavy whipping cream",
+        "1 large egg",
+        "1 large egg yolk",
+        "1/4 teaspoon salt",
+        "1/2 cup crumbled aged goat cheese (such as B\u00fbcheron), rind trimmed",
+        "1 1/2 cups Leek Confit"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Bake",
+        "Vegetarian",
+        "Mother's Day",
+        "Lunch",
+        "Goat Cheese",
+        "Leek",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Belgian Leek Tart with Aged Goat Cheese (_Flamiche Aux Poireaux_)",
+    "url": "http://www.epicurious.com/recipes/food/views/belgian-leek-tart-with-aged-goat-cheese-em-flamiche-aux-poireaux-em-350098"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-squirrel.json b/serverless-fleets/data/input/inferencing/recipes/belgian-squirrel.json
new file mode 100644
index 000000000..50c68d3ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-squirrel.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Clean squirrels, making sure that all shot is removed.  Burn away with a candle any fur that clings.  Rinse the meat though several changes of water and pat dry.  Cut squirrels into serving pieces.",
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper.  Cover and place in the oven.",
+        "Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.",
+        "Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy."
+    ],
+    "ingredients": [
+        "3 large squirrels, skinned and gutted",
+        "1/2 cup butter",
+        "2 onions, sliced",
+        "3 tablespoons white vinegar",
+        "1/8 teaspoon dried thyme",
+        "salt and pepper to taste",
+        "18 pitted prunes",
+        "1 1/2 teaspoons all-purpose flour",
+        "1 cup cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belgian Squirrel",
+    "url": "http://allrecipes.com/recipe/112958/belgian-squirrel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-tomatoes-20066.json b/serverless-fleets/data/input/inferencing/recipes/belgian-tomatoes-20066.json
new file mode 100644
index 000000000..f3becec4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-tomatoes-20066.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Prepare the salad on a large flat platter from which it can be served. First slice the onion and separate it into rings. Spread these on the platter. Slice the tomatoes, almost 1/2 inch thick, onto the onion rings and dust them with the salt and sugar. Sprinkle each slice with a grind of fresh pepper and chopped herbs. Sprinkle all with celery seed and French dressing. Cover the platter with aluminum foil and set it in the refrigerator to gain flavor until supper time. Serve Belgian Tomatoes with cold cuts, cheese and crusty garlic bread for a snack supper."
+    ],
+    "ingredients": [
+        "1 Spanish onion",
+        "4 well ripened tomatoes",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon sugar",
+        "Fresh ground pepper",
+        "1 tablespoon each chopped fresh chives, basil, dill",
+        "1 teaspoon celery seed",
+        "1/4 cup French dressing"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Herb",
+        "Onion",
+        "Tomato",
+        "No-Cook",
+        "Quick & Easy",
+        "Summer",
+        "House & Garden"
+    ],
+    "title": "Belgian Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/belgian-tomatoes-20066"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgian-waffles.json b/serverless-fleets/data/input/inferencing/recipes/belgian-waffles.json
new file mode 100644
index 000000000..b849b846b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgian-waffles.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.",
+        "In a large bowl, whisk together the egg yolks, 1/4 cup of the warm  milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap.  Let rise in a warm place until doubled in volume, about 1 hour.",
+        "Preheat the waffle iron.  Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron.  Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1/4 cup warm milk (110 degrees F/45 degrees C)",
+        "3 egg yolks",
+        "2 3/4 cups warm milk  (110 degrees F/45 degrees C)",
+        "3/4 cup butter, melted and cooled to lukewarm",
+        "1/2 cup white sugar",
+        "1 1/2 teaspoons salt",
+        "2 teaspoons vanilla extract",
+        "4 cups all-purpose flour",
+        "3 egg whites"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belgian Waffles",
+    "url": "http://allrecipes.com/recipe/17681/belgian-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belgium-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/belgium-beef-stew.json
new file mode 100644
index 000000000..9da785df3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belgium-beef-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste.  Cover, and simmer for 30 minutes.",
+        "Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more)."
+    ],
+    "ingredients": [
+        "2 pounds beef stew meat, cut into 1 inch cubes",
+        "3/8 cup all-purpose flour",
+        "1/4 cup butter",
+        "4 onions, diced",
+        "1 2/3 cups water",
+        "1 sprig fresh thyme",
+        "2 bay leaves",
+        "salt and ground black pepper to taste",
+        "1 (12 fluid ounce) can or bottle brown beer",
+        "1 slice bread",
+        "1 tablespoon prepared mustard",
+        "2 carrots, cut into 1 inch pieces",
+        "1 tablespoon white wine vinegar",
+        "2 tablespoons brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belgium Beef Stew",
+    "url": "http://allrecipes.com/recipe/30597/belgium-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belize-honey-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/belize-honey-bbq-sauce.json
new file mode 100644
index 000000000..45b5c0d3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belize-honey-bbq-sauce.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Blend tomato sauce, onion, habanero peppers, garlic, and cilantro in a blender until smooth. Add tomato paste, ketchup, honey, brown sugar, and white vinegar; blend again.",
+        "Transfer sauce to a saucepan; cook over medium heat until thick, 30 to 35 minutes. Stir occasionally."
+    ],
+    "ingredients": [
+        "1 (16 ounce) can tomato sauce",
+        "1 large onion, chopped",
+        "2 habanero peppers, chopped (wear gloves)",
+        "8 cloves garlic, minced",
+        "1 bunch cilantro, chopped",
+        "1 (16 ounce) can tomato paste",
+        "1 cup ketchup",
+        "1 cup honey",
+        "1 cup brown sugar",
+        "1/4 cup white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belize Honey BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/230795/belize-honey-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belize-style-sweet-potato-pudding-352370.json b/serverless-fleets/data/input/inferencing/recipes/belize-style-sweet-potato-pudding-352370.json
new file mode 100644
index 000000000..73982d2d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belize-style-sweet-potato-pudding-352370.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350F (175C). Lightly oil an 8-inch-square baking dish, place on a baking sheet with a rim, and set aside.",
+        "In a large bowl, combine both coconut milks and sugar; stir until the sugar dissolves. Add the remaining ingredients and stir well to combine. Pour into the prepared baking dish and carefully transfer on the baking sheet to the center of the oven. Bake 1 hour. Reduce temperature to 250F (120C) and bake 1 more hour, or until a golden crust forms and a knife inserted halfway from the center comes out almost clean. Let cool about 30 minutes before serving. Serve warm or at room temperature (the pudding will firm as it cools). Or cover and refrigerate completely cooled pudding up to 3 days and serve chilled."
+    ],
+    "ingredients": [
+        "1 1/3 cups regular coconut milk",
+        "1 1/3 cups light coconut milk",
+        "2 1/4 cups sugar",
+        "1 1/2 pounds sweet potatoes, peeled and finely grated",
+        "1/4 cup raisins, preferably golden",
+        "1 tablespoon canola oil",
+        "1/2 tablespoon pure vanilla extract",
+        "1/2 teaspoon ground ginger",
+        "1/4 teaspoon ground cinnamon",
+        "Pinch salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Dessert",
+        "Bake",
+        "Vegetarian",
+        "Low Sodium",
+        "Root Vegetable",
+        "Sweet Potato/Yam",
+        "Healthy",
+        "Vegan",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Belize-Style Sweet Potato Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/belize-style-sweet-potato-pudding-352370"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belizean-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/belizean-bread-pudding.json
new file mode 100644
index 000000000..e93eb06fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belizean-bread-pudding.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.",
+        "Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, butter, raisins, vanilla extract, nutmeg, and cinnamon and mix well; fold in bread. Pour mixture into the prepared baking dish.",
+        "Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 (12 fluid ounce) can evaporated milk",
+        "12 fluid ounces coconut milk",
+        "6 fluid ounces sweetened condensed milk",
+        "4 fluid ounces dark rum",
+        "1/2 cup white sugar",
+        "1/2 cup melted butter",
+        "1/4 cup raisins",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground cinnamon",
+        "1 loaf bread, torn in pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belizean Bread Pudding",
+    "url": "http://allrecipes.com/recipe/244518/belizean-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belizean-chicken-stew.json b/serverless-fleets/data/input/inferencing/recipes/belizean-chicken-stew.json
new file mode 100644
index 000000000..71fef63e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belizean-chicken-stew.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.",
+        "Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.",
+        "Ladle stew into bowls and top each with a piece of chicken."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "2 pounds skinless, boneless chicken breast halves",
+        "seasoned salt to taste",
+        "6 cups chicken broth",
+        "1 head green cabbage, shredded",
+        "1 large onion, chopped",
+        "1 cup chopped carrots",
+        "1 green bell pepper, chopped",
+        "2 stalks celery, chopped",
+        "1/2 cup chopped cilantro",
+        "1 (6.5 ounce) can tomato sauce",
+        "2 limes, juiced",
+        "4 cloves garlic, minced",
+        "1 dash hot sauce (such as Marie Sharp's Belizean Habanero Sauce), or to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belizean Chicken Stew",
+    "url": "http://allrecipes.com/recipe/244520/belizean-chicken-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belizean-rice-and-beans.json b/serverless-fleets/data/input/inferencing/recipes/belizean-rice-and-beans.json
new file mode 100644
index 000000000..6084a959b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belizean-rice-and-beans.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.",
+        "Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.",
+        "Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, water, and kidney beans; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "Stew Beans:",
+        "1 pound dry kidney beans",
+        "3 cloves garlic, minced",
+        "1/2 onion, chopped",
+        "1/2 red bell pepper, chopped",
+        "1 teaspoon vegetable oil",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "Rice:",
+        "1 cup white rice",
+        "3/4 cup coconut milk",
+        "3/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belizean Rice and Beans",
+    "url": "http://allrecipes.com/recipe/244519/belizean-rice-and-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-cheddar-frittata-107913.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-cheddar-frittata-107913.json
new file mode 100644
index 000000000..d23f92794
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-cheddar-frittata-107913.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; saut\u00e9 until tender, about 6 minutes. Add potato, garlic, and oregano; saut\u00e9 1 minute.",
+        "Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.",
+        "Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges."
+    ],
+    "ingredients": [
+        "1 Yukon Gold potato, peeled, cut into 1/4-inch cubes",
+        "2 1/2 tablespoons olive oil",
+        "1 large red bell pepper, chopped",
+        "1 large onion, coarsely chopped",
+        "4 garlic cloves, finely chopped",
+        "3 tablespoons chopped fresh oregano",
+        "8 large eggs",
+        "1 teaspoon salt",
+        "3/4 teaspoon coarsely ground pepper",
+        "1 cup grated sharp cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Potato",
+        "Breakfast",
+        "Brunch",
+        "Broil",
+        "Saut\u00e9",
+        "Cheddar",
+        "Bell Pepper",
+        "Oregano",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bell Pepper and Cheddar Frittata",
+    "url": "http://www.epicurious.com/recipes/food/views/bell-pepper-and-cheddar-frittata-107913"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-dried-apricot-chutney-107375.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-dried-apricot-chutney-107375.json
new file mode 100644
index 000000000..7c43ca8af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-dried-apricot-chutney-107375.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring all ingredients to a boil in a nonreactive 2-quart saucepan, stirring occasionally. Reduce heat and simmer, covered, until chutney is thickened but still saucy, about 50 minutes. Cool chutney, uncovered, then chill, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week."
+    ],
+    "ingredients": [
+        "1 medium onion, chopped",
+        "1 red or orange bell pepper, cut into 1/2-inch pieces",
+        "1 cup dried apricots (6 oz), quartered",
+        "1/2 cup water",
+        "3/4 cup cider vinegar",
+        "1/4 cup plus 1 tablespoon sugar",
+        "1 1/2 teaspoons curry powder (preferably Madras)",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Fruit",
+        "Pepper",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Apricot",
+        "Bell Pepper",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Bell Pepper and Dried Apricot Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/bell-pepper-and-dried-apricot-chutney-107375"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-goat-cheese-strata-51137030.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-goat-cheese-strata-51137030.json
new file mode 100644
index 000000000..7aa4c422b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-goat-cheese-strata-51137030.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Brush a 9\" x 9\" pan with oil. In a bowl, beat eggs, milk, Parmesan and 1/4 teaspoon each salt and black pepper. Add bread; toss until coated; ransfer to pan; let sit. Heat oven to 400\u00b0F. In a large nonstick pan, heat 2 tablespoons oil over medium-high heat. Saut\u00e9 bell pepper, onion, thyme and remaining 1/2 teaspoon salt and 1\u20444 tsp black pepper until onion begins to brown, 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese. Bake until top is puffed and browned and center is firm, 25 minutes. Let rest 5 minutes. Garnish with thyme, if desired."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, plus additional for brushing pan",
+        "8 eggs",
+        "1 cup 2 percent milk",
+        "1/4 cup grated Parmesan",
+        "3/4 teaspoon kosher salt, divided",
+        "1/2 teaspoon freshly ground black pepper, divided",
+        "8 ounces whole-wheat baguette, preferably day-old, cut into 1-inch cubes",
+        "1 large red bell pepper, thinly sliced",
+        "1 onion, thinly sliced",
+        "1/2 tsp chopped fresh thyme (or 1/4 teaspoon dried)",
+        "1/2 cup goat cheese, crumbled",
+        "Fresh thyme sprigs for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Quick & Easy",
+        "New Year's Day",
+        "Goat Cheese",
+        "Bell Pepper",
+        "Healthy",
+        "Self",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bell Pepper and Goat Cheese Strata",
+    "url": "http://www.epicurious.com/recipes/food/views/bell-pepper-and-goat-cheese-strata-51137030"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-lemon-salmon.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-lemon-salmon.json
new file mode 100644
index 000000000..2389a0e38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-lemon-salmon.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a shallow dish, mix the olive oil, garlic, lemon juice, and salt. Pierce the salmon fillets on both sides with a fork, and place in the dish. Coat with the olive oil mixture, and marinate at least 1 hour in the refrigerator.",
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place each salmon fillet on a large sheet of aluminum foil. Fold the foil around the fillets to form packets. Pour the marinade mixture over the fillets, and top with capers and red bell pepper strips. Tightly seal packets, and place in a baking dish.",
+        "Cook salmon 35 minutes in the preheated oven, until easily flaked with a fork."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "2 cloves garlic, chopped",
+        "1 lemon, juiced",
+        "1 pinch kosher salt",
+        "2 (8 ounce) salmon fillets",
+        "2 tablespoons capers, drained and rinsed",
+        "1/2 red bell pepper, cut into 1/4-inch strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bell Pepper and Lemon Salmon",
+    "url": "http://allrecipes.com/recipe/73885/bell-pepper-and-lemon-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-rice-pilaf-4425.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-rice-pilaf-4425.json
new file mode 100644
index 000000000..f9e7b8adf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-rice-pilaf-4425.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Melt butter in heavy large pot over medium heat. Add onion and bell peppers and saut\u00e9 until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve."
+    ],
+    "ingredients": [
+        "6 tablespoons (3/4 stick) butter",
+        "1 large red onion, chopped",
+        "1 large red bell pepper, seeded, chopped",
+        "1 large yellow bell pepper, seeded, chopped",
+        "2 1/3 cups long-grain white rice",
+        "2 teaspoons ground cumin",
+        "1 teaspoon chili powder",
+        "3 3/4 cups canned low-salt chicken broth",
+        "1/2 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Pepper",
+        "Rice",
+        "Side",
+        "Fall",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bell Pepper and Rice Pilaf",
+    "url": "http://www.epicurious.com/recipes/food/views/bell-pepper-and-rice-pilaf-4425"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-tomato-relish-102540.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-tomato-relish-102540.json
new file mode 100644
index 000000000..fc52104c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-and-tomato-relish-102540.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Bell Pepper and Tomato Relish Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400\u00b0F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.",
+        "Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Saut\u00e9 until tomatoes soften, about 5 minutes. Add peppers to skillet; saut\u00e9 about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature."
+    ],
+    "ingredients": [
+        "3 large red bell peppers",
+        "3 large green bell peppers",
+        "6 tablespoons olive oil",
+        "3/4 pound plum tomatoes, seeded, chopped",
+        "6 large garlic cloves, finely chopped",
+        "1/4 cup chopped fresh cilantro",
+        "1 tablespoon red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Pepper",
+        "Tomato",
+        "Roast",
+        "Saut\u00e9",
+        "Bell Pepper",
+        "Fall"
+    ],
+    "title": "Bell Pepper and Tomato Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/bell-pepper-and-tomato-relish-102540"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-cabbage-salad.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-cabbage-salad.json
new file mode 100644
index 000000000..9bba30d0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-cabbage-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Use the grating attachment of a food processor to grate the cabbage; transfer to a large bowl. Toss the green pepper and celery with the cabbage. Stir the vinegar, sweetener, and water together in a bowl; sprinkle over the cabbage mixture and toss until thoroughly coated."
+    ],
+    "ingredients": [
+        "1 head cabbage, cored",
+        "1 green bell pepper, diced",
+        "4 stalks celery ribs, diced",
+        "1 1/2 cups cider vinegar",
+        "1 cup water",
+        "6 packets artificial sweetener"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bell Pepper-Cabbage Salad",
+    "url": "http://allrecipes.com/recipe/146323/bell-pepper-cabbage-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-frittata.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-frittata.json
new file mode 100644
index 000000000..853120324
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-frittata.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.",
+        "Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon butter",
+        "1 tablespoon chopped onion",
+        "1 roma (plum) tomato, seeded and chopped",
+        "2 eggs, beaten",
+        "1 teaspoon butter (optional)",
+        "1 pinch dried tarragon, or to taste",
+        "1 pinch dried basil, or to taste",
+        "1 pinch salt and ground black pepper to taste",
+        "1 teaspoon shredded Cheddar cheese, or to taste",
+        "1 large red bell pepper, top and seeds removed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bell Pepper Frittata",
+    "url": "http://allrecipes.com/recipe/217124/bell-pepper-frittata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-red-onion-and-goat-cheese-pizza-232538.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-red-onion-and-goat-cheese-pizza-232538.json
new file mode 100644
index 000000000..ea2a9ffbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-red-onion-and-goat-cheese-pizza-232538.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.",
+        "Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm."
+    ],
+    "ingredients": [
+        "1 10-ounce purchased fully baked thin pizza crust (such as Boboli)",
+        "1/4 cup olive oil",
+        "3 garlic cloves, minced",
+        "3 cups (packed) baby spinach leaves (1 1/2 to 2 ounces)",
+        "1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)",
+        "1/2 cup drained roasted red peppers from jar, cut into thin strips",
+        "1/2 cup paper-thin red onion slices",
+        "8 large fresh basil leaves, cut into thin strips",
+        "5-ounce package soft fresh goat cheese, coarsely crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Onion",
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Goat Cheese",
+        "Basil",
+        "Spinach",
+        "Bell Pepper",
+        "New Mexico",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bell Pepper, Red Onion, and Goat Cheese Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/bell-pepper-red-onion-and-goat-cheese-pizza-232538"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-relish-2680.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-relish-2680.json
new file mode 100644
index 000000000..27c26e379
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-relish-2680.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Combine all ingredients in heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate. (Can be prepared 2 weeks ahead. Keep refrigerated.)"
+    ],
+    "ingredients": [
+        "1 large green bell pepper, chopped",
+        "1 large red bell pepper, chopped",
+        "1 large onion, chopped",
+        "1 cup chopped tomato",
+        "1 cup distilled white vinegar",
+        "3/4 cup sugar",
+        "1 teaspoon celery seeds",
+        "1 teaspoon turmeric",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon mustard seeds",
+        "1/2 teaspoon dried tarragon, crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Pepper",
+        "Tomato",
+        "Vegetarian",
+        "Quick & Easy",
+        "Spice",
+        "Fall",
+        "Vegan",
+        "North Carolina"
+    ],
+    "title": "Bell Pepper Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/bell-pepper-relish-2680"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-pepper-tomato-and-potato-india.json b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-tomato-and-potato-india.json
new file mode 100644
index 000000000..128c941ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-pepper-tomato-and-potato-india.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.",
+        "Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.",
+        "Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons vegetable oil",
+        "1 teaspoon black mustard seed",
+        "5 cloves garlic, minced",
+        "1 green chile pepper, chopped",
+        "1 sprig fresh curry leaves",
+        "1 teaspoon cumin seed",
+        "1/2 teaspoon asafoetida powder (optional)",
+        "3 small tomatoes, finely chopped",
+        "1 tablespoon water, or as needed (optional)",
+        "1 teaspoon ground cumin",
+        "1 teaspoon cayenne pepper, or more to taste",
+        "1 teaspoon ground coriander",
+        "1/2 teaspoon ground turmeric",
+        "1 large potato, peeled and diced",
+        "1 large green bell pepper, chopped",
+        "1 tablespoon lemon juice",
+        "salt to taste",
+        "1/4 cup chopped cilantro leaves, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bell Pepper, Tomato, and Potato Indian Curry",
+    "url": "http://allrecipes.com/recipe/213232/bell-pepper-tomato-and-potato-india/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bell-peppers-with-shrimp-and-coconut-rice-51203830.json b/serverless-fleets/data/input/inferencing/recipes/bell-peppers-with-shrimp-and-coconut-rice-51203830.json
new file mode 100644
index 000000000..7d44b98e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bell-peppers-with-shrimp-and-coconut-rice-51203830.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oven to 350\u00b0. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes."
+    ],
+    "ingredients": [
+        "4 teaspoons vegetable oil",
+        "1 tablespoon chopped fresh ginger",
+        "4 teaspoons chopped garlic",
+        "1 cup jasmine rice, rinsed and drained",
+        "3/4 cup light coconut milk",
+        "1 teaspoon finely grated lime zest",
+        "1 teaspoon sugar",
+        "3/4 teaspoon kosher salt",
+        "1/4 teaspoon black pepper",
+        "1 pound medium shrimp, thawed if frozen, peeled and deveined",
+        "4 medium red bell peppers",
+        "2 tablespoons fresh lime juice",
+        "1/4 cup chopped fresh basil",
+        "1/3 cup roughly chopped roasted, unsalted cashews"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Bake",
+        "Low Cal",
+        "Dinner",
+        "Seafood",
+        "Shrimp",
+        "Bell Pepper",
+        "Healthy",
+        "Simmer",
+        "Self",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Bell Peppers with Shrimp and Coconut Rice",
+    "url": "http://www.epicurious.com/recipes/food/views/bell-peppers-with-shrimp-and-coconut-rice-51203830"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bellas-brussels-sprouts-with-bacon.json b/serverless-fleets/data/input/inferencing/recipes/bellas-brussels-sprouts-with-bacon.json
new file mode 100644
index 000000000..fa8f6e7f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bellas-brussels-sprouts-with-bacon.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.",
+        "Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes."
+    ],
+    "ingredients": [
+        "1/2 pound bacon, diced",
+        "1 tablespoon extra-virgin olive oil",
+        "2 teaspoons butter",
+        "1/4 onion, diced",
+        "2 cloves garlic, minced",
+        "salt and black pepper to taste",
+        "1/2 cup balsamic vinegar",
+        "1 1/2 pounds Brussels sprouts, trimmed and cut in half",
+        "2 cups chicken stock"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bella's Brussels Sprouts with Bacon",
+    "url": "http://allrecipes.com/recipe/168877/bellas-brussels-sprouts-with-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bellas-eggnog-frosting.json b/serverless-fleets/data/input/inferencing/recipes/bellas-eggnog-frosting.json
new file mode 100644
index 000000000..89997ed17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bellas-eggnog-frosting.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 tablespoons eggnog",
+        "2 1/2 cups confectioners' sugar",
+        "1 tablespoon whole milk (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bella's Eggnog Frosting",
+    "url": "http://allrecipes.com/recipe/240638/bellas-eggnog-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bellas-mac-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/bellas-mac-and-cheese.json
new file mode 100644
index 000000000..fb4effb29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bellas-mac-and-cheese.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cook elbow macaroni according to package directions. Drain.",
+        "Meanwhile, cut up butter, American cheese, and sharp cheese  into 1 inch squares for easy melting. Separate butter and cheeses into two equal size portions.",
+        "Begin with one of the butter and cheese portions, microwave on 50% power for 7 minutes. Remove from microwave and stir well. Add second portion of butter and cheese to melted mixture. Microwave an additional 7 minutes on 50% power. Remove and stir well.",
+        "Pour cheese mixture over cooked macaroni and stir until noodles are coated with butter and cheese mixture. Allow to stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package macaroni",
+        "1 cup American cheese",
+        "1 (8 ounce) package extra sharp Cheddar cheese",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bella's Mac and Cheese",
+    "url": "http://allrecipes.com/recipe/11902/bellas-mac-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bellas-rosemary-red-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/bellas-rosemary-red-potatoes.json
new file mode 100644
index 000000000..2679d797b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bellas-rosemary-red-potatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.",
+        "Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking."
+    ],
+    "ingredients": [
+        "6 red potatoes, scrubbed and cut into wedges",
+        "3 tablespoons butter, melted",
+        "3 tablespoons vegetable oil",
+        "1 tablespoon chopped fresh rosemary",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bella's Rosemary Red Potatoes",
+    "url": "http://allrecipes.com/recipe/18254/bellas-rosemary-red-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belle-adorn-salsa.json b/serverless-fleets/data/input/inferencing/recipes/belle-adorn-salsa.json
new file mode 100644
index 000000000..65abfec98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belle-adorn-salsa.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "30 tomatoes, peeled and chopped",
+        "10 cups chopped onions",
+        "2 (12 ounce) cans tomato paste",
+        "2 green bell peppers, chopped",
+        "2 red bell peppers, chopped",
+        "2 cups vinegar",
+        "4 banana peppers, chopped, or more to taste",
+        "1/2 cup white sugar, or more to taste",
+        "10 cloves garlic, chopped",
+        "8 teaspoons pickling salt",
+        "2 teaspoons ground black pepper",
+        "17 1-pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belle Adorn Salsa",
+    "url": "http://allrecipes.com/recipe/238219/belle-adorn-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belle-and-chrons-spinach-and-mushroo.json b/serverless-fleets/data/input/inferencing/recipes/belle-and-chrons-spinach-and-mushroo.json
new file mode 100644
index 000000000..2803e4d07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belle-and-chrons-spinach-and-mushroo.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.",
+        "Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "4 eggs, beaten",
+        "1 1/2 cups light cream",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon pepper",
+        "2 cups chopped fresh spinach",
+        "2 cups chopped fresh mushrooms",
+        "1/2 cup chopped onions",
+        "1 cup shredded Swiss cheese",
+        "1 cup shredded Cheddar cheese",
+        "1 (9 inch) deep dish pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belle and Chron's Spinach and Mushroom Quiche",
+    "url": "http://allrecipes.com/recipe/47670/belle-and-chrons-spinach-and-mushroo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bellepeppers-orzo-and-wild-rice-sala.json b/serverless-fleets/data/input/inferencing/recipes/bellepeppers-orzo-and-wild-rice-sala.json
new file mode 100644
index 000000000..5dbdaf338
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bellepeppers-orzo-and-wild-rice-sala.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.",
+        "Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.",
+        "Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper."
+    ],
+    "ingredients": [
+        "2 cups cooked orzo",
+        "1/2 cup cooked wild rice",
+        "1/2 cup diced orange bell pepper",
+        "1/2 cup diced red bell pepper",
+        "1/2 cup frozen corn, thawed",
+        "1/2 cup dried currants",
+        "1/4 cup diced red onion",
+        "Dressing:",
+        "1/4 cup vegetable oil",
+        "3 tablespoons white sugar",
+        "2 tablespoons white wine vinegar",
+        "2 tablespoons cider vinegar",
+        "1 teaspoon minced fresh onion",
+        "1 pinch ground white pepper",
+        "1 pinch paprika",
+        "1 pinch garlic powder, or to taste",
+        "salt to taste",
+        "salt and ground black pepper to taste",
+        "1/4 cup chopped toasted pecans",
+        "1/4 cup toasted slivered almonds",
+        "1/4 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bellepepper's Orzo and Wild Rice Salad",
+    "url": "http://allrecipes.com/recipe/233394/bellepeppers-orzo-and-wild-rice-sala/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belles-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/belles-baked-beans.json
new file mode 100644
index 000000000..55e8646f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belles-baked-beans.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cook sausage and onions in a skillet until sausage is browned. Drain excess fat.",
+        "Add to browned sausage: baked beans with pork, mustard powder, brown sugar, white sugar, ketchup, barbeque sauce and Worcestershire sauce; mix well. Pour into a casserole dish and bake 40 to 50 minutes."
+    ],
+    "ingredients": [
+        "1/2 pound fresh, ground pork sausage",
+        "1 small onion, chopped",
+        "2 (16 ounce) cans baked beans with pork",
+        "1/2 teaspoon mustard powder",
+        "1/2 cup brown sugar",
+        "1/4 cup white sugar",
+        "2 tablespoons ketchup",
+        "2 tablespoons barbeque sauce",
+        "2 tablespoons Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belle's Baked Beans",
+    "url": "http://allrecipes.com/recipe/22499/belles-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belles-hamburger-buns.json b/serverless-fleets/data/input/inferencing/recipes/belles-hamburger-buns.json
new file mode 100644
index 000000000..7fd9c252e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belles-hamburger-buns.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.",
+        "In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.",
+        "Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil.  After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.",
+        "Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.",
+        "Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top.  Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1 cup water",
+        "2 tablespoons butter",
+        "1 tablespoon white sugar",
+        "1 1/2 teaspoons salt",
+        "5 1/2 cups all-purpose flour",
+        "1 (.25 ounce) envelope active dry yeast",
+        "1 egg yolk",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Belle's Hamburger Buns",
+    "url": "http://allrecipes.com/recipe/114417/belles-hamburger-buns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bellini-meanie-martini.json b/serverless-fleets/data/input/inferencing/recipes/bellini-meanie-martini.json
new file mode 100644
index 000000000..824fce20b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bellini-meanie-martini.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries."
+    ],
+    "ingredients": [
+        "1/4 cup good quality vodka",
+        "2 fluid ounces peach schnapps",
+        "1 cup ice cubes",
+        "2 fluid ounces champagne",
+        "3 fresh raspberries for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bellini Meanie Martini",
+    "url": "http://allrecipes.com/recipe/76801/bellini-meanie-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bellini-slushie.json b/serverless-fleets/data/input/inferencing/recipes/bellini-slushie.json
new file mode 100644
index 000000000..f0752bba7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bellini-slushie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine peach chunks and peach schnapps in a blender; blend until smooth.",
+        "Fill 8 champagne flutes halfway with blended peach mixture. Fill flutes to the top with Champagne."
+    ],
+    "ingredients": [
+        "6 cups frozen peach chunks",
+        "1 cup peach schnapps",
+        "1 (750 milliliter) bottle Champagne, chilled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bellini Slushie",
+    "url": "http://allrecipes.com/recipe/254257/bellini-slushie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belly-acres-better-burger.json b/serverless-fleets/data/input/inferencing/recipes/belly-acres-better-burger.json
new file mode 100644
index 000000000..0fda1cd28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belly-acres-better-burger.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Combine all of the ingredients in a small mixing bowl. Whisk until well combined. Refrigerate until ready to serve.",
+        "Heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until tender, about 5 minutes. Strain the mushrooms and let cool.",
+        "Place the cooked mushrooms, beef, salt, and pepper in a mixing bowl. Mix to combine. Form the beef mixture into 4 patties of equal size.",
+        "Heat a grill or grill pan over high heat. Cook the burger patties to desired doneness, about 5 minutes per side for medium.",
+        "Sandwich each patty with lettuce and pickles between a bun and serve with Ginger-Lime Mayonnaise on the side."
+    ],
+    "ingredients": [
+        "3/4 cup Duke\u2019s brand mayonnaise",
+        "2 1/4 teaspoons soy sauce",
+        "1 tablespoon minced ginger",
+        "2 1/4 teaspoons honey",
+        "2 tablespoons lime juice",
+        "Pinch red pepper flakes",
+        "1 tablespoon olive oil",
+        "9 1/2 ounces chopped button mushrooms",
+        "1 ground pound beef",
+        "Salt and pepper",
+        "4 hamburger buns",
+        "Lettuce and pickles, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Hamburger",
+        "Mushroom",
+        "Ginger",
+        "Lime Juice",
+        "Quick and Healthy"
+    ],
+    "title": "Belly Acres' Better Burger",
+    "url": "http://www.epicurious.com/recipes/food/views/belly-acres-better-burger"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bellyful-of-barbecued-bananas.json b/serverless-fleets/data/input/inferencing/recipes/bellyful-of-barbecued-bananas.json
new file mode 100644
index 000000000..33d26e149
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bellyful-of-barbecued-bananas.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat grill for low heat.",
+        "Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated.",
+        "Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. Yum!"
+    ],
+    "ingredients": [
+        "4 bananas",
+        "1 tablespoon lemon juice",
+        "1 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "2 cups vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bellyful of Barbecued Bananas",
+    "url": "http://allrecipes.com/recipe/14549/bellyful-of-barbecued-bananas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/belt-bacon-egg-lettuce-and-tomato.json b/serverless-fleets/data/input/inferencing/recipes/belt-bacon-egg-lettuce-and-tomato.json
new file mode 100644
index 000000000..8fca67cc1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/belt-bacon-egg-lettuce-and-tomato.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 300 degrees F.",
+        "Season the tomato slices on a baking sheet with 1 teaspoon of the olive oil and some salt and pepper. Place a basil leaf on top of each slice and bake until the tomatoes are wilted, about 10 minutes.",
+        "Heat a large nonstick pan, add the remaining 1 teaspoon olive oil and place 2 ring molds in the pan. Crack the eggs into the molds, reduce the heat to low and cover. Cook over low heat until the whites have cooked through, about 4 minutes. Season with salt and pepper and top with chives.",
+        "Spread the mayonnaise on each slice of toast. Divide the bacon, lettuce and tomato between the bread slices. Place an egg on top of each sandwich and serve."
+    ],
+    "ingredients": [
+        "4 slices beefsteak or heirloom tomatoes",
+        "2 teaspoons olive oil",
+        "Kosher salt",
+        "Freshly cracked black pepper",
+        "4 leaves fresh basil",
+        "2 eggs",
+        "1 tablespoon finely sliced chives",
+        "1/4 cup mayonnaise",
+        "2 slices boule or country bread (3/8 inch thick), toasted",
+        "6 slices crispy cooked smoked bacon",
+        "4 leaves gem lettuce"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Egg Recipes",
+        "Tomato",
+        "Vegetable",
+        "Bacon Recipes",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "B.E.L.T (Bacon, Egg, Lettuce and Tomato)",
+    "url": "http://www.foodnetwork.com/recipes/geoffrey-zakarian/belt-bacon-egg-lettuce-and-tomato"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/ben-lippen-school-coffee-cake-mrs-h.json b/serverless-fleets/data/input/inferencing/recipes/ben-lippen-school-coffee-cake-mrs-h.json
new file mode 100644
index 000000000..19a8b428d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/ben-lippen-school-coffee-cake-mrs-h.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of  flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.",
+        "In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly.  Sprinkle over the top of the cake.",
+        "Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4056321.jpg",
+    "ingredients": [
+        "1/4 cup butter",
+        "1/3 cup white sugar",
+        "1 egg",
+        "1/2 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "2 teaspoons baking powder",
+        "2/3 cup milk",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons butter",
+        "5 tablespoons white sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ben Lippen School Coffee Cake (Mrs. Hathaway's recipe)",
+    "url": "http://allrecipes.com/recipe/69496/ben-lippen-school-coffee-cake-mrs-h/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bengaladumpa-vepudu-potato-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/bengaladumpa-vepudu-potato-stir-fry.json
new file mode 100644
index 000000000..ebc1a6b3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bengaladumpa-vepudu-potato-stir-fry.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup cooking oil",
+        "4 dried red chile peppers",
+        "1 tablespoon cumin seeds",
+        "2 teaspoons skinned split black lentils (urad dal)",
+        "1/2 teaspoon mustard seeds",
+        "1 sprig fresh curry leaves",
+        "1 pound potatoes, peeled and cubed",
+        "salt to taste",
+        "1/2 teaspoon ground red pepper",
+        "1/2 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bengaladumpa Vepudu (Potato Stir-Fry)",
+    "url": "http://allrecipes.com/recipe/210634/bengaladumpa-vepudu-potato-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bengali-5-spice.json b/serverless-fleets/data/input/inferencing/recipes/bengali-5-spice.json
new file mode 100644
index 000000000..475976943
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bengali-5-spice.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place."
+    ],
+    "ingredients": [
+        "2/3 cup cumin seeds",
+        "1/3 cup fennel seeds",
+        "1/4 cup black mustard seed",
+        "3 tablespoons dried oregano",
+        "2 tablespoons fenugreek seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bengali 5-Spice",
+    "url": "http://allrecipes.com/recipe/212443/bengali-5-spice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bengali-chicken-curry-with-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/bengali-chicken-curry-with-potatoes.json
new file mode 100644
index 000000000..9764c4654
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bengali-chicken-curry-with-potatoes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.",
+        "Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 large onions, diced",
+        "1 tablespoon ginger-garlic paste",
+        "2 large tomatoes, diced",
+        "1 teaspoon cayenne pepper, or more to taste",
+        "1 teaspoon curry powder",
+        "1 teaspoon garam masala",
+        "1 teaspoon ground turmeric",
+        "1 teaspoon ground cumin",
+        "4 skinless, boneless chicken breast halves - cut into bite-size pieces",
+        "2 large red-skinned potatoes, chopped",
+        "1/2 cup fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bengali Chicken Curry with Potatoes",
+    "url": "http://allrecipes.com/recipe/215055/bengali-chicken-curry-with-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bengali-dhal.json b/serverless-fleets/data/input/inferencing/recipes/bengali-dhal.json
new file mode 100644
index 000000000..de4d971cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bengali-dhal.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.",
+        "Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.",
+        "Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro."
+    ],
+    "ingredients": [
+        "1 cup red lentils",
+        "3 cups water",
+        "1 cup onion, thinly sliced, divided",
+        "4 cloves garlic, coarsely chopped, divided",
+        "1/2 teaspoon ground turmeric",
+        "1 bay leaf",
+        "3/4 cup cherry tomatoes",
+        "1/2 teaspoon salt",
+        "2 (2 inch) whole serrano chile peppers (optional)",
+        "1 tablespoon vegetable oil",
+        "2 tablespoons chopped cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bengali Dhal",
+    "url": "http://allrecipes.com/recipe/160111/bengali-dhal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bengali-style-fish-in-yogurt-curry-367030.json b/serverless-fleets/data/input/inferencing/recipes/bengali-style-fish-in-yogurt-curry-367030.json
new file mode 100644
index 000000000..c882d241f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bengali-style-fish-in-yogurt-curry-367030.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.",
+        "2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.",
+        "3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.",
+        "4. Season with salt and serve hot, garnished with fresh cilantro."
+    ],
+    "ingredients": [
+        "1/2 teaspoon ground turmeric",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon caraway seeds",
+        "1 pound tilapia fillets, cut into 1- to 2-inch pieces",
+        "1 cup plain, lowfat yogurt",
+        "1 tablespoon all-purpose flour",
+        "5 tablespoons vegetable oil",
+        "1 tablespoon black mustard seeds",
+        "1 medium red onion, finely chopped",
+        "1 tablespoon finely chopped garlic",
+        "1 tablespoon curry powder",
+        "1 1/4 cups heavy cream",
+        "Salt",
+        "2 tablespoons finely chopped fresh cilantro, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fish",
+        "Fry",
+        "Marinate",
+        "Yogurt",
+        "Dinner",
+        "Seafood",
+        "Tilapia",
+        "Spice",
+        "Curry",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bengali-Style Fish in Yogurt Curry",
+    "url": "http://www.epicurious.com/recipes/food/views/bengali-style-fish-in-yogurt-curry-367030"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/benne-cookies.json b/serverless-fleets/data/input/inferencing/recipes/benne-cookies.json
new file mode 100644
index 000000000..7b61ee783
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/benne-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Cream together the butter and the brown sugar.  Beat in the eggs.  Sift together the baking powder and the flour and mix in.  Stir in the sesame seeds and vanilla.",
+        "Drop by teaspoon on a cookie sheet lined with wax paper.  Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "1 1/2 cups packed brown sugar",
+        "2 eggs",
+        "1/4 teaspoon baking powder",
+        "1 1/4 cups all-purpose flour",
+        "1/2 cup toasted sesame seeds",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Benne Cookies",
+    "url": "http://allrecipes.com/recipe/11031/benne-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/benne-wafers.json b/serverless-fleets/data/input/inferencing/recipes/benne-wafers.json
new file mode 100644
index 000000000..783f542ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/benne-wafers.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn.",
+        "In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.",
+        "Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.",
+        "Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container."
+    ],
+    "ingredients": [
+        "1 cup sesame seeds",
+        "3/4 cup butter, melted",
+        "1 1/2 cups packed brown sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Benne Wafers",
+    "url": "http://allrecipes.com/recipe/11215/benne-wafers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bennett-200475.json b/serverless-fleets/data/input/inferencing/recipes/bennett-200475.json
new file mode 100644
index 000000000..49328d137
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bennett-200475.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "2 ounces gin",
+        "2 tablespoons lime juice",
+        "1 teaspoon superfine sugar",
+        "2 dashes Angostura or orange bitters",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Lime",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bennett",
+    "url": "http://www.epicurious.com/recipes/food/views/bennett-200475"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bennos-bacon-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/bennos-bacon-potato-salad.json
new file mode 100644
index 000000000..3c670fb31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bennos-bacon-potato-salad.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.",
+        "Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.",
+        "Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.",
+        "Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/970178.jpg",
+    "ingredients": [
+        "1/4 teaspoon salt",
+        "4 cups water, or enough to cover",
+        "1 pound red potatoes, scrubbed and cut into quarters",
+        "1/2 yellow onion, diced",
+        "2 slices thick-cut bacon, cut into 1-inch squares",
+        "2 stalks celery, diced",
+        "1/4 cup mild yellow pepper rings, drained",
+        "1/2 cup mayonnaise",
+        "1 tablespoon Dijon mustard",
+        "1 teaspoon prepared horseradish",
+        "2 tablespoons juice from yellow pepper rings",
+        "1/2 teaspoon lemon juice",
+        "Creole seasoning (such as Tony Chachere's\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Benno's Bacon Potato Salad",
+    "url": "http://allrecipes.com/recipe/228347/bennos-bacon-potato-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bennys-famous-jalapeno-poppers.json b/serverless-fleets/data/input/inferencing/recipes/bennys-famous-jalapeno-poppers.json
new file mode 100644
index 000000000..8ea8530e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bennys-famous-jalapeno-poppers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat, and lightly oil the grate.",
+        "Mix together the cream cheese, Cheddar cheese, corn, salt, and black pepper in a bowl.",
+        "Fill the jalapeno halves with the cream cheese mixture.",
+        "Wrap each stuffed pepper with bacon, securing it with a toothpick. Be sure the toothpick pokes through the bacon as well as the pepper.",
+        "Place the poppers face down on the grill over direct heat. Grill until bacon is crispy and brown, about 5 minutes; turn the poppers over and grill until bacon is crisp on other side, 5 more minutes."
+    ],
+    "ingredients": [
+        "1 (4 ounce) package cream cheese, softened",
+        "4 ounces shredded Cheddar cheese",
+        "6 ounces fresh corn kernals",
+        "salt and ground black pepper to taste",
+        "8 fresh jalapeno peppers, halved lengthwise and seeded",
+        "8 slices bacon, cut in half",
+        "16 toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Benny's Famous Jalapeno Poppers",
+    "url": "http://allrecipes.com/recipe/219933/bennys-famous-jalapeno-poppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bennys-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/bennys-potato-salad.json
new file mode 100644
index 000000000..59d209509
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bennys-potato-salad.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.",
+        "In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend."
+    ],
+    "ingredients": [
+        "2 1/2 pounds potatoes, cubed",
+        "4 hard-cooked eggs, peeled and chopped",
+        "1/3 cup chopped green olives",
+        "1/3 cup dill pickle relish",
+        "1/4 cup sweet pickle relish",
+        "1/4 cup chopped green onion",
+        "1/2 cup mayonnaise",
+        "3 teaspoons yellow mustard",
+        "3 teaspoons brown mustard",
+        "1 teaspoon white wine vinegar",
+        "1 teaspoon garlic powder",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon ground white pepper",
+        "1/2 teaspoon salt",
+        "2 teaspoons celery seed",
+        "1/2 teaspoon dill seed",
+        "1 teaspoon chopped fresh dill"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Benny's Potato Salad",
+    "url": "http://allrecipes.com/recipe/73933/bennys-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bens-bearnaise-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bens-bearnaise-sauce.json
new file mode 100644
index 000000000..f9ce162b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bens-bearnaise-sauce.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.",
+        "Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.",
+        "Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately."
+    ],
+    "ingredients": [
+        "1/2 cup dry white wine",
+        "2 tablespoons tarragon vinegar",
+        "2 tablespoons shallots, minced",
+        "1/2 teaspoon ground white pepper",
+        "4 sprigs fresh tarragon, chopped",
+        "2 sprigs fresh chervil, minced",
+        "2 sprigs fresh parsley, minced",
+        "4 egg yolks",
+        "1 cup hot melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ben's Bearnaise Sauce",
+    "url": "http://allrecipes.com/recipe/143818/bens-bearnaise-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bens-chunky-applesauce-2732.json b/serverless-fleets/data/input/inferencing/recipes/bens-chunky-applesauce-2732.json
new file mode 100644
index 000000000..44d7c3c2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bens-chunky-applesauce-2732.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Combine all ingredients in heavy 3-quart saucepan. Cover and cook over medium-low until apples are tender, stirring occasionally, about 45 minutes."
+    ],
+    "ingredients": [
+        "6 pounds green apples, peeled, quartered, cored",
+        "1 cup raisins",
+        "1/2 cup dried currants",
+        "1/2 cup apple juice",
+        "1/4 cup sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Fruit Juice",
+        "Side",
+        "Quick & Easy",
+        "Low Cal",
+        "Low Sodium",
+        "Currant",
+        "Raisin",
+        "Apple",
+        "Fall",
+        "Cinnamon",
+        "Illinois",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Ben's Chunky Applesauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bens-chunky-applesauce-2732"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bens-seafood-dip.json b/serverless-fleets/data/input/inferencing/recipes/bens-seafood-dip.json
new file mode 100644
index 000000000..13c8c0efe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bens-seafood-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the cream cheese and gelatin in a medium bowl and microwave on high approximately 1 minute, or until melted. Blend until creamy.",
+        "Stir in the cream of mushroom soup, celery, green onions, water chestnuts and shrimp. Chill in the refrigerator approximately 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese",
+        "1 (.25 ounce) package unflavored gelatin",
+        "1 (10.75 ounce) can  condensed cream of mushroom soup",
+        "3/4 cup chopped celery",
+        "3/4 cup chopped green onions",
+        "3/4 cup water chestnuts, drained",
+        "1 1/2 cups cooked shrimp, peeled and deveined"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ben's Seafood Dip",
+    "url": "http://allrecipes.com/recipe/23932/bens-seafood-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bens-sweet-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bens-sweet-potato-casserole.json
new file mode 100644
index 000000000..9332cf51f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bens-sweet-potato-casserole.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Spread pecans out on a baking sheet and drizzle honey over pecans. Sprinkle 1 tablespoon brown sugar and white sugar over the top.",
+        "Cook pecans in the preheated oven until honey starts to bubble and nuts are fragrant, 2 to 4 minutes. Remove nuts from oven and reduce oven temperature to 350 degrees F (175 degrees C).",
+        "Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.",
+        "Combine sweet potatoes, remaining brown sugar, cream, butter, orange juice, nutmeg, and cinnamon together in a large bowl. Stir pecans into sweet potato mixture. Spread mixture into a 9x13-inch baking dish and top with marshmallows.",
+        "Bake casserole in the oven until marshmallows are golden brown, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 cup chopped pecans",
+        "4 teaspoons honey",
+        "1 cup brown sugar, divided",
+        "1 tablespoon white sugar",
+        "5 sweet potatoes, peeled and cut into cubes",
+        "1/4 cup heavy whipping cream",
+        "3 tablespoons butter, cut into cubes",
+        "2 tablespoons orange juice",
+        "1/8 teaspoon ground nutmeg, or to taste",
+        "1/8 teaspoon ground cinnamon, or to taste",
+        "1 (10.5 ounce) package miniature marshmallows"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Ben's Sweet Potato Casserole",
+    "url": "http://allrecipes.com/recipe/236730/bens-sweet-potato-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berber-bread.json b/serverless-fleets/data/input/inferencing/recipes/berber-bread.json
new file mode 100644
index 000000000..cdb5f79ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berber-bread.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides. Remove from the container, and cut into 4 pieces.",
+        "On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve."
+    ],
+    "ingredients": [
+        "3 1/2 cups all-purpose flour",
+        "1 1/4 teaspoons salt",
+        "4 teaspoons vegetable oil",
+        "1 cup hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berber Bread",
+    "url": "http://allrecipes.com/recipe/91057/berber-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berbere-crusted-rack-of-lamb-104014.json b/serverless-fleets/data/input/inferencing/recipes/berbere-crusted-rack-of-lamb-104014.json
new file mode 100644
index 000000000..76ac487ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berbere-crusted-rack-of-lamb-104014.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Combine lamb, oil, rosemary, and garlic in a large sealable heavy-duty plastic bag. Seal bag, forcing out excess air, and marinate lamb, chilled, turning bag several times, 8 to 24 hours.",
+        "Preheat oven to 425\u00b0F.",
+        "Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste.",
+        "Drain lamb, discarding marinade. Heat a dry 12-inch heavy skillet over high heat until hot, then brown lamb, 1 rack at a time, over moderately high heat, about 3 minutes per side (do not brown ends). Transfer, ribs side down, as browned to a large roasting pan.",
+        "Smear berbere paste on fat sides of lamb and roast in middle of oven until an instant-read thermometer inserted 2 inches into center of a rack (without touching bone) registers 140\u00b0F for medium-rare, 25 to 30 minutes.",
+        "Toast berbere in a dry small heavy saucepan over moderately low heat, stirring constantly, until very fragrant, about 1 minute. Add stock and wine and bring to a boil. Remove from heat and whisk in butter until incorporated.",
+        "Transfer lamb to a cutting board and let stand 5 minutes. Cut lamb into chops and serve with sauce."
+    ],
+    "ingredients": [
+        "2 frenched racks of lamb (1 1/2 lb each)",
+        "1/2 cup olive oil",
+        "1 1/2 tablespoons coarsely chopped fresh rosemary",
+        "1 large garlic clove, smashed",
+        "1 tablespoon berbere berbere",
+        "2 teaspoons Dijon mustard",
+        "2 teaspoons beaten egg yolk",
+        "1/4 cup fine bread crumbs made from day-old firm sandwich bread",
+        "1 to 2 tablespoons dry red wine",
+        "2 tablespoonsberbere berbere",
+        "1/2 cup chicken stock or broth",
+        "1 tablespoon dry red wine",
+        "2 tablespoons cold unsalted butter, cut into pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Marinate",
+        "Roast",
+        "Dinner",
+        "Meat",
+        "Spice",
+        "Fall",
+        "Winter",
+        "Anniversary",
+        "Birthday",
+        "Gourmet",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Berbere-Crusted Rack of Lamb",
+    "url": "http://www.epicurious.com/recipes/food/views/berbere-crusted-rack-of-lamb-104014"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berbere-ethiopian-spice.json b/serverless-fleets/data/input/inferencing/recipes/berbere-ethiopian-spice.json
new file mode 100644
index 000000000..757d4f22d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berbere-ethiopian-spice.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl."
+    ],
+    "ingredients": [
+        "1 cup red chili powder",
+        "1/2 cup paprika",
+        "1 tablespoon salt",
+        "1 teaspoon ground fenugreek",
+        "1 teaspoon ground ginger",
+        "1 teaspoon onion powder",
+        "1 teaspoon ground coriander",
+        "1 teaspoon ground cardamom",
+        "1/2 teaspoon garlic powder",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berbere (Ethiopian Spice)",
+    "url": "http://allrecipes.com/recipe/236741/berbere-ethiopian-spice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berbere-spice-blend.json b/serverless-fleets/data/input/inferencing/recipes/berbere-spice-blend.json
new file mode 100644
index 000000000..e4ef9aa77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berbere-spice-blend.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.",
+        "Store in an airtight container, preferably glass."
+    ],
+    "ingredients": [
+        "1/2 cup ground dried New Mexico chiles",
+        "1/4 cup paprika",
+        "1 tablespoon cayenne pepper",
+        "1 teaspoon onion powder",
+        "1 teaspoon ground ginger",
+        "1 teaspoon cumin",
+        "1 teaspoon ground coriander",
+        "1 teaspoon ground cardamom",
+        "1 teaspoon ground fenugreek",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berbere Spice Blend",
+    "url": "http://allrecipes.com/recipe/255863/berbere-spice-blend/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berdeans-cube-steak.json b/serverless-fleets/data/input/inferencing/recipes/berdeans-cube-steak.json
new file mode 100644
index 000000000..6999fb62f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berdeans-cube-steak.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.",
+        "Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours."
+    ],
+    "ingredients": [
+        "4 (4 ounce) cube steaks",
+        "salt and pepper to taste",
+        "1/4 cup all-purpose flour",
+        "1/3 cup vegetable oil",
+        "1 teaspoon beef bouillon granules"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berdean's Cube Steak",
+    "url": "http://allrecipes.com/recipe/162227/berdeans-cube-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bergen-fish-soup-234996.json b/serverless-fleets/data/input/inferencing/recipes/bergen-fish-soup-234996.json
new file mode 100644
index 000000000..4b1be63aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bergen-fish-soup-234996.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.",
+        "If you are using flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.",
+        "In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve."
+    ],
+    "ingredients": [
+        "3 quarts fish stock (see Tips, below)",
+        "4 carrots, cut into 1-inch by 1/4-inch sticks",
+        "1 large celeriac, peeled and cut into 1-inch by 1/4-inch sticks",
+        "2 small parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks",
+        "2 celery stalks, chopped",
+        "1 to 2 tablespoons all-purpose flour for thickening (optional)",
+        "1 cup heavy (whipping) cream",
+        "2 tablespoons sugar",
+        "1/4 cup good red wine vinegar, or to taste",
+        "1/2 cup salted veal stock (optional)",
+        "Fine sea salt",
+        "1 1/2 pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks",
+        "1 recipe Fish Dumplings",
+        "3 large egg yolks",
+        "One 8-ounce container sour cream",
+        "Chopped fresh chives for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Fish",
+        "Saut\u00e9",
+        "Stew",
+        "Quick & Easy",
+        "Cod",
+        "Halibut",
+        "Salmon",
+        "Celery",
+        "Carrot",
+        "Parsnip",
+        "Fall",
+        "Spring",
+        "Chive",
+        "Sour Cream",
+        "Simmer"
+    ],
+    "title": "Bergen Fish Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/bergen-fish-soup-234996"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berliner-kranzer.json b/serverless-fleets/data/input/inferencing/recipes/berliner-kranzer.json
new file mode 100644
index 000000000..e2bb5e6c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berliner-kranzer.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cream together 1 cup sugar with  butter or margarine, and shortening.  Beat in 2 eggs and add orange peel.",
+        "Sift flour and gradually blend into sugar mixture.  Dough should hold together and not be crumbly.",
+        "Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope.  Bring ends together to form a circle, and fold ends over each other.  Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish.  Add green citron slices for  \"leaves\" and 1/2 red citron cherry for\" berry\" - use to decorate at the knot.",
+        "Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes.  Bake only until cookies are light brown on bottom - just barely baked."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "3/4 cup butter",
+        "3/4 cup shortening",
+        "2 eggs",
+        "2 teaspoons orange zest",
+        "4 cups sifted all-purpose flour",
+        "1 egg white",
+        "2 teaspoons white sugar",
+        "3/4 cup candied citron peel",
+        "24 red candied cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berliner Kranzer",
+    "url": "http://allrecipes.com/recipe/10797/berliner-kranzer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bermuda-fish-chowder.json b/serverless-fleets/data/input/inferencing/recipes/bermuda-fish-chowder.json
new file mode 100644
index 000000000..c60068d82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bermuda-fish-chowder.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.",
+        "Stir in tomato paste, and cook 1 minute.  Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper.  Simmer until potatoes are tender, stirring about every 30 minutes.",
+        "Add fish.  Simmer until snapper is easily flaked with fork, about 10 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3604909.jpg",
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "3 stalks celery, chopped",
+        "2 carrots, chopped",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "3 cloves garlic, minced",
+        "3 tablespoons tomato paste",
+        "4 cups clam juice",
+        "2 potatoes, peeled and cubed",
+        "1 (14.5 ounce) can peeled and diced tomatoes",
+        "2 tablespoons Worcestershire sauce",
+        "1 jalapeno pepper, seeded and minced",
+        "1 teaspoon ground black pepper",
+        "1 bay leaf",
+        "1 pound red snapper fillets, cut into 1 inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bermuda Fish Chowder",
+    "url": "http://allrecipes.com/recipe/12946/bermuda-fish-chowder/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bermuda-rose-200476.json b/serverless-fleets/data/input/inferencing/recipes/bermuda-rose-200476.json
new file mode 100644
index 000000000..f86ebc7db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bermuda-rose-200476.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "Dash grenadine",
+        "Dash apricot brandy",
+        "1 tablespoon lime or lemon juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Brandy",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bermuda Ros\u00e9",
+    "url": "http://www.epicurious.com/recipes/food/views/bermuda-rose-200476"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bermuda-spinach-salad.json b/serverless-fleets/data/input/inferencing/recipes/bermuda-spinach-salad.json
new file mode 100644
index 000000000..03feebbbe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bermuda-spinach-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.",
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.",
+        "In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1/2 pound bacon",
+        "2 pounds spinach, rinsed and chopped",
+        "2 3/4 ounces croutons",
+        "1/4 cup sliced fresh mushrooms",
+        "1 onion, chopped",
+        "2/3 cup white sugar",
+        "1 teaspoon salt",
+        "1 cup vegetable oil",
+        "1/3 cup cider vinegar",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon celery seed",
+        "1 tablespoon prepared Dijon-style mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bermuda Spinach Salad",
+    "url": "http://allrecipes.com/recipe/14445/bermuda-spinach-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bernies-big-batch-apple-pie-in-a-ja.json b/serverless-fleets/data/input/inferencing/recipes/bernies-big-batch-apple-pie-in-a-ja.json
new file mode 100644
index 000000000..891379aa4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bernies-big-batch-apple-pie-in-a-ja.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine applesauce, apples, white sugar, brown sugar, cinnamon, and nutmeg in a large pot; add butter. Cook and stir mixture over medium-high heat until mixture comes to a boil for 1 minute. Quickly stir in liquid pectin and boil for 1 minute more. Remove pot from heat.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "12 cups smooth applesauce",
+        "8 cups peeled and chopped apples",
+        "8 1/2 cups white sugar",
+        "6 cups firmly packed brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1/4 cup butter",
+        "2 (3 ounce) pouches liquid pectin (such as CERTO\u00ae)",
+        "28 half-pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bernie's Big Batch \"Apple Pie in a Jar\" Jam",
+    "url": "http://allrecipes.com/recipe/245013/bernies-big-batch-apple-pie-in-a-ja/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berries-and-cream-shortcake-on-the-go.json b/serverless-fleets/data/input/inferencing/recipes/berries-and-cream-shortcake-on-the-go.json
new file mode 100644
index 000000000..11daa1eb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berries-and-cream-shortcake-on-the-go.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7894608.jpg",
+    "ingredients": [
+        "12  packaged sponge cake shells",
+        "1 (8 ounce) container frozen whipped topping (such as Cool Whip\u00ae), thawed",
+        "1 quart fresh strawberries, hulled and halved",
+        "1 pint fresh raspberries",
+        "1 pint fresh blackberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berries and Cream Shortcake On The Go",
+    "url": "http://allrecipes.com/recipe/254245/berries-and-cream-shortcake-on-the-go/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/berries-and-cream.json b/serverless-fleets/data/input/inferencing/recipes/berries-and-cream.json
new file mode 100644
index 000000000..f58979760
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berries-and-cream.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Layer the strawberries and blueberries in 6 individual serving dishes.",
+        "Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/677720.jpg",
+    "ingredients": [
+        "1 1/2 cups sliced fresh strawberries",
+        "1 1/2 cups fresh blueberries",
+        "1 cup part-skim ricotta cheese",
+        "1 tablespoon nonfat evaporated milk",
+        "1 tablespoon white sugar",
+        "1 1/2 tablespoons Marsala wine",
+        "1 1/2 tablespoons chopped toasted hazelnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berries and Cream",
+    "url": "http://allrecipes.com/recipe/15593/berries-and-cream/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/berries-and-rum-51240230.json b/serverless-fleets/data/input/inferencing/recipes/berries-and-rum-51240230.json
new file mode 100644
index 000000000..d18a41bcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berries-and-rum-51240230.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine 2 cups blackberries, frozen + 1 1/2 cups raspberries, frozen + 6 ounces light rum + 4 ounces simple syrup + 1 1/2 ounces fresh lime juice + 2 cups ice. Optional garnish: Blackberries"
+    ],
+    "ingredients": [
+        "2 cups blackberries, frozen",
+        "1 1/2 cups raspberries, frozen",
+        "6 ounces light rum",
+        "4 ounces simple syrup",
+        "1 1/2 ounces fresh lime juice",
+        "2 cups ice",
+        "Optional garnish: Blackberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Cocktail",
+        "Blackberry",
+        "Raspberry",
+        "Spring",
+        "Drink"
+    ],
+    "title": "Berries and Rum",
+    "url": "http://www.epicurious.com/recipes/food/views/berries-and-rum-51240230"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berries-with-geranium-cream-232323.json b/serverless-fleets/data/input/inferencing/recipes/berries-with-geranium-cream-232323.json
new file mode 100644
index 000000000..579b0f337
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berries-with-geranium-cream-232323.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes.",
+        "Pour cream through a sieve set into a bowl and discard solids.",
+        "Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.",
+        "Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream."
+    ],
+    "ingredients": [
+        "1 cup heavy cream",
+        "2 tablespoons finely chopped pesticide-free rose-scented geranium (pelargonium) leaves",
+        "1/4 cup sugar",
+        "4 oz cream cheese, softened",
+        "3 cups blackberries (13 oz)",
+        "1 1/2 cups blueberries (8 oz)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dairy",
+        "Dessert",
+        "Quick & Easy",
+        "Cream Cheese",
+        "Blackberry",
+        "Blueberry",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berries with Geranium Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/berries-with-geranium-cream-232323"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berries-with-ricotta-cream-171.json b/serverless-fleets/data/input/inferencing/recipes/berries-with-ricotta-cream-171.json
new file mode 100644
index 000000000..61aa1cd67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berries-with-ricotta-cream-171.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Combine first 3 ingredients in small bowl. (Can be made 8 hours ahead; chill)",
+        "Combine remaining ingredients in medium bowl. Let stand 30 minutes. Divide cheese mixture among 4 small bowls. Top with berry mixture."
+    ],
+    "ingredients": [
+        "1 cup whole-milk ricotta cheese",
+        "1 tablespoon orange liqueur",
+        "1 tablespoon honey",
+        "1 tablespoon sugar",
+        "1/2 teaspoon grated orange peel",
+        "1 1-pint basket strawberries, sliced",
+        "1 1/2-pint basket raspberries",
+        "1 tablespoon sugar",
+        "1 tablespoon orange liqueur"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Berry",
+        "Dessert",
+        "Low Fat",
+        "Low Sodium",
+        "Ricotta",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berries with Ricotta Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/berries-with-ricotta-cream-171"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-almond-bars.json b/serverless-fleets/data/input/inferencing/recipes/berry-almond-bars.json
new file mode 100644
index 000000000..00e4bbb62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-almond-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.",
+        "In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.",
+        "Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.",
+        "Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup vanilla baking chips",
+        "2 eggs",
+        "1/2 cup white sugar",
+        "1 teaspoon almond extract",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 cup any flavor of berry jam",
+        "1 cup vanilla baking chips",
+        "1/4 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Almond Bars",
+    "url": "http://allrecipes.com/recipe/37039/berry-almond-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-and-banana-frullato-230687.json b/serverless-fleets/data/input/inferencing/recipes/berry-and-banana-frullato-230687.json
new file mode 100644
index 000000000..09d16a973
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-and-banana-frullato-230687.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Combine first 4 ingredients in blender. Add 1 tablespoon maple syrup and blend until smooth, adding more maple syrup to taste, if desired. Pour smoothie into 2 glasses. Top each smoothie with berries and serve."
+    ],
+    "ingredients": [
+        "1 cup fresh or frozen unsweetened berries (such as raspberries, blueberries, blackberries, or diced strawberries)",
+        "1 cup low-fat (1%) milk",
+        "1 cup ice cubes",
+        "1/2 large banana, peeled, sliced",
+        "1 tablespoon (or more) maple syrup",
+        "Fresh raspberries, blackberries, or strawberries (for garnish)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Smoothie",
+        "Non-Alcoholic",
+        "Blender",
+        "Berry",
+        "Fruit",
+        "Breakfast",
+        "Kid-Friendly",
+        "Banana",
+        "Summer",
+        "Healthy",
+        "Maple Syrup",
+        "Drink",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Berry and Banana Frullato",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-and-banana-frullato-230687"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-and-ricotta-slice-56389417.json b/serverless-fleets/data/input/inferencing/recipes/berry-and-ricotta-slice-56389417.json
new file mode 100644
index 000000000..49b954b73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-and-ricotta-slice-56389417.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 160\u00b0C (325\u00b0F). Place the ricotta, cream cheese, egg, lemon juice, vanilla, rice flour and sugar in a food processor and process until smooth. Spoon the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 20 minutes or until firm. Refrigerate until cold. Top with fresh berries to serve."
+    ],
+    "ingredients": [
+        "400g ricotta",
+        "125g reduced-fat cream cheese",
+        "2 eggs",
+        "1/4 cup (60ml) lemon juice",
+        "2 teaspoons vanilla extract",
+        "1 tablespoon rice flour",
+        "1/2 cup (110g) caster (superfine) sugar",
+        "Fresh berries, to serve"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dessert",
+        "Easter",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Cream Cheese",
+        "Ricotta",
+        "Spring",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry and Ricotta Slice",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-and-ricotta-slice-56389417"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-and-tarragon-pavlova-51170310.json b/serverless-fleets/data/input/inferencing/recipes/berry-and-tarragon-pavlova-51170310.json
new file mode 100644
index 000000000..e866081c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-and-tarragon-pavlova-51170310.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 200\u00b0. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a large bowl until frothy. Gradually beat in 1/2 cup sugar, 1 tablespoonful at a time, until stiff peaks form. Beat in fennel seeds.",
+        "Spread out meringue on a parchment-lined baking sheet into an 8\" round about 3/4\" thick in the center and 1 1/2\" thick at the edges, creating a well for the filling.",
+        "Bake meringue until firm to the touch, about 3 hours. Turn off oven and let meringue cool in oven, about 2 hours.",
+        "About 30 minutes before serving, toss strawberries, raspberries, lemon zest and juice, and remaining 1/3 cup sugar in a large bowl; let stand to let fruit release juices.",
+        "Meanwhile, using an electric mixer, beat cream until soft peaks form. Beat in mascarpone just to blend.",
+        "Carefully transfer meringue to a serving platter. Fill with whipped cream mixture. Top with berry mixture and tarragon.",
+        "DO AHEAD: Meringue can be made 1 day ahead. Store airtight in a cool, dry place."
+    ],
+    "ingredients": [
+        "3 large egg whites",
+        "1/2 teaspoon cornstarch",
+        "1/8 teaspoon cream of tartar",
+        "1/2 cup plus 1/3 cup sugar",
+        "1 teaspoon fennel seeds, lightly crushed",
+        "12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)",
+        "6 ounces fresh raspberries (about 2 cups)",
+        "1 teaspoon finely grated lemon zest",
+        "1 tablespoon fresh lemon juice",
+        "3/4 cup chilled heavy cream",
+        "3/4 cup mascarpone",
+        "2 tablespoons fresh tarragon leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Berry",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Raspberry",
+        "Strawberry",
+        "Summer",
+        "Shower",
+        "Tarragon",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry and Tarragon Pavlova",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-and-tarragon-pavlova-51170310"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-apricot-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/berry-apricot-smoothie.json
new file mode 100644
index 000000000..60fe16a4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-apricot-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place all ingredients into blender and blend on high until smooth."
+    ],
+    "ingredients": [
+        "1 1/2 cups Original Unsweetened Almond Breeze Almondmilk",
+        "1/2 banana",
+        "1 cup mixed frozen berries",
+        "2 fresh apricots, pitted",
+        "1 tablespoon chia seeds",
+        "1 scoop protein powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Apricot Smoothie",
+    "url": "http://allrecipes.com/recipe/255674/berry-apricot-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-baked-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/berry-baked-oatmeal.json
new file mode 100644
index 000000000..1d87f4260
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-baked-oatmeal.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch glass baking dish with cooking spray.",
+        "Mix oats, brown sugar, oat bran, chia seeds, baking powder, cinnamon, orange peel, and salt together in a bowl. Whisk milk, eggs, honey, butter, and vanilla extract together in a separate bowl.",
+        "Layer strawberries into the prepared baking dish; top with oat mixture. Pour milk mixture over oat mixture and top with blueberries.",
+        "Bake in the preheated oven until lightly browned and set, 23 to 28 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 1/2 cups oats",
+        "1/3 cup packed brown sugar",
+        "1/4 cup oat bran",
+        "1/4 cup chia seeds",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon dried orange peel",
+        "1/4 teaspoon salt",
+        "2 cups milk",
+        "2 eggs",
+        "3 tablespoons honey",
+        "1 1/2 tablespoons butter, melted",
+        "1 1/2 teaspoons vanilla extract",
+        "1 cup chopped fresh strawberries",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Baked Oatmeal",
+    "url": "http://allrecipes.com/recipe/244174/berry-baked-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-banana-and-almond-butter-blis.json b/serverless-fleets/data/input/inferencing/recipes/berry-banana-and-almond-butter-blis.json
new file mode 100644
index 000000000..cccb8142f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-banana-and-almond-butter-blis.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine mixed berries, bananas, almond milk, almond butter, and cinnamon in a blender; blend, adding more almond milk for a thinner smoothie, until smooth and creamy. Add cherries and continue blending until smooth."
+    ],
+    "ingredients": [
+        "2 cups frozen mixed berries",
+        "2 frozen bananas",
+        "2 cups almond milk, or more as needed",
+        "2 tablespoons almond butter",
+        "2 teaspoons ground cinnamon",
+        "1 cup frozen pitted cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry, Banana, and Almond Butter Bliss Smoothie",
+    "url": "http://allrecipes.com/recipe/255890/berry-banana-and-almond-butter-blis/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-beet-mint-lime-and-chia-seed-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/berry-beet-mint-lime-and-chia-seed-smoothie.json
new file mode 100644
index 000000000..81a37369b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-beet-mint-lime-and-chia-seed-smoothie.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Using smoothie or ice crush setting, pur\u00e9e almond milk, blackberries, beet, mint, lime juice, chia seeds, honey, salt, and 1/2 cup ice in a blender until smooth."
+    ],
+    "ingredients": [
+        "3/4 cup almond milk",
+        "3/4 cup frozen blackberries and/or blueberries",
+        "1/4 cup grated beet (from about 1 small)",
+        "1/4 cup mint leaves",
+        "2 tablespoons fresh lime juice",
+        "1 tablespoon ground chia seeds",
+        "1 tablespoon honey",
+        "Pinch of kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Smoothie",
+        "Berry",
+        "Healthy",
+        "Beet",
+        "Almond",
+        "Kid-Friendly",
+        "Mint",
+        "Lime Juice",
+        "Honey"
+    ],
+    "title": "Berry, Beet, Mint, Lime, and Chia Seed Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-beet-mint-lime-and-chia-seed-smoothie"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-berry-streusel-bars-775.json b/serverless-fleets/data/input/inferencing/recipes/berry-berry-streusel-bars-775.json
new file mode 100644
index 000000000..0400e3fcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-berry-streusel-bars-775.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter 13x9x2-inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.",
+        "Mix blueberries, jam, flour and lemon peel in bowl.",
+        "Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups old-fashioned oats",
+        "1 1/2 cups all purpose flour",
+        "1 cup firmly packed brown sugar",
+        "1/2 teaspoon baking soda",
+        "1 cup (2 sticks) chilled unsalted butter, cut into small pieces",
+        "1 12-ounce package frozen blueberries, thawed",
+        "2/3 cup raspberry jam",
+        "5 teaspoons all purpose flour",
+        "1 1/2 teaspoons minced lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Blueberry",
+        "Raspberry",
+        "Oat",
+        "Michigan"
+    ],
+    "title": "Berry-Berry Streusel Bars",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-berry-streusel-bars-775"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-berry-sundaes-104165.json b/serverless-fleets/data/input/inferencing/recipes/berry-berry-sundaes-104165.json
new file mode 100644
index 000000000..d4504c557
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-berry-sundaes-104165.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Combine 2 cups strawberries and raspberries in processor. Puree until smooth. Add powdered sugar and vanilla extract; blend well. Quarter remaining strawberries. Set aside.",
+        "Scoop frozen yogurt into bowls, dividing equally. Spoon sauce over. Garnish with blueberries, blackberries, remaining strawberries, and mint"
+    ],
+    "ingredients": [
+        "3 cups fresh strawberries, hulled",
+        "3/4 cup fresh raspberries",
+        "1/3 cup confectioners' sugar",
+        "1/4 teaspoon vanilla extract",
+        "1 quart vanilla frozen yogurt",
+        "1 pint fresh blueberries",
+        "1/2 pint fresh blackberries",
+        "Fresh mint sprigs (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "No-Cook",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Yogurt",
+        "Blackberry",
+        "Blueberry",
+        "Raspberry",
+        "Strawberry",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry Berry Sundaes",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-berry-sundaes-104165"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-best-blackberry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/berry-best-blackberry-cobbler.json
new file mode 100644
index 000000000..deff7736c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-best-blackberry-cobbler.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a bowl, mix together the flour, 1 cup of sugar, baking powder, salt, milk, melted butter, and cream to make a batter. Spread the blackberries out into an ungreased 9x13-inch baking dish, and top with the batter. Sprinkle the top of the batter with the nutmeg and 1 teaspoon of sugar.",
+        "Bake cobbler in the preheated oven until the top is browned, the fruit is bubbling, and a fork inserted into the center of the batter comes out clean, about 1 hour. Allow to cool before serving."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "1 tablespoon baking powder",
+        "1 teaspoon salt",
+        "1 cup milk",
+        "1/2 cup unsalted butter, melted",
+        "1 cup heavy cream",
+        "6 cups fresh blackberries",
+        "1/4 teaspoon ground nutmeg",
+        "1 teaspoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Best Blackberry Cobbler",
+    "url": "http://allrecipes.com/recipe/218020/berry-best-blackberry-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-bloody-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/berry-bloody-smoothie.json
new file mode 100644
index 000000000..0b1f1a552
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-bloody-smoothie.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Place frozen strawberries and raspberries into a blender, and pulse several times to break up the berries. Pour in half the orange juice with the blender running, and allow to blend until smooth and thick, about 30 seconds. If smoothie is too thick, blend in remaining orange juice. Serve immediately."
+    ],
+    "ingredients": [
+        "1 1/4 cups frozen strawberries",
+        "2 tablespoons frozen raspberries, or to taste",
+        "1/2 cup orange juice, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Bloody Smoothie",
+    "url": "http://allrecipes.com/recipe/219099/berry-bloody-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-blue-corn-muffins.json b/serverless-fleets/data/input/inferencing/recipes/berry-blue-corn-muffins.json
new file mode 100644
index 000000000..2f972c1a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-blue-corn-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.",
+        "In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.",
+        "Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 cup yellow cornmeal",
+        "1/2 cup white sugar",
+        "1/2 teaspoon salt",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/4 cup vegetable oil",
+        "2 1/2 teaspoons vanilla extract",
+        "1 egg",
+        "1 cup buttermilk",
+        "1 1/2 cups fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry-Blue Corn Muffins",
+    "url": "http://allrecipes.com/recipe/21131/berry-blue-corn-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-brandy-toddies-with-raspberries-and-cream-233907.json b/serverless-fleets/data/input/inferencing/recipes/berry-brandy-toddies-with-raspberries-and-cream-233907.json
new file mode 100644
index 000000000..08bd0423a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-brandy-toddies-with-raspberries-and-cream-233907.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Divide mixture between two snifters; serve with:",
+        "Fresh raspberries",
+        "Whipped cream"
+    ],
+    "ingredients": [
+        "1/4 cup brandy",
+        "2 tablespoons Chambord or other raspberry liqueur"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Hot Drink",
+        "Alcoholic",
+        "Cocktail Party",
+        "Valentine's Day",
+        "Cocktail",
+        "Raspberry",
+        "Brandy",
+        "Drink"
+    ],
+    "title": "Berry-Brandy Toddies with Raspberries and Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-brandy-toddies-with-raspberries-and-cream-233907"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-bread-pudding-with-brown-sugar.json b/serverless-fleets/data/input/inferencing/recipes/berry-bread-pudding-with-brown-sugar.json
new file mode 100644
index 000000000..93cd1473f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-bread-pudding-with-brown-sugar.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.",
+        "Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 1/2 (1 pound) loaves stale French bread, sliced",
+        "4 eggs",
+        "6 cups whole milk",
+        "2 cups white sugar",
+        "2 1/2 tablespoons vanilla extract",
+        "2 1/2 teaspoons ground cinnamon",
+        "1 cup chopped strawberries",
+        "1 cup blackberries",
+        "1/2 cup unsalted butter",
+        "1 cup packed brown sugar",
+        "1/3 cup water",
+        "1/4 teaspoon pumpkin pie spice",
+        "1/8 teaspoon salt",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Bread Pudding with Brown Sugar Sauce",
+    "url": "http://allrecipes.com/recipe/37252/berry-bread-pudding-with-brown-sugar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-breakfast-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/berry-breakfast-cobbler.json
new file mode 100644
index 000000000..c3887ecfe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-breakfast-cobbler.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve."
+    ],
+    "ingredients": [
+        "2 1/2 cups mixed frozen berries",
+        "1 tablespoon brown sugar",
+        "1/2 cinnamon stick, ground",
+        "2 tablespoons flax seeds, ground",
+        "1/4 cup unsweetened flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Breakfast Cobbler",
+    "url": "http://allrecipes.com/recipe/199907/berry-breakfast-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-burst-sorbet.json b/serverless-fleets/data/input/inferencing/recipes/berry-burst-sorbet.json
new file mode 100644
index 000000000..e2bdfe671
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-burst-sorbet.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large measuring cup, dissolve Splenda in water.",
+        "In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.",
+        "Pour mixture into ice cream machine and let freeze until mixture is very thick.  Eat some right away! Then freeze the rest."
+    ],
+    "ingredients": [
+        "1 cup SPLENDA\u00ae Granular",
+        "1 cup water",
+        "1 1/2 cups frozen blueberries, thawed",
+        "1 1/2 cups frozen blackberries, thawed",
+        "1/2 cup frozen raspberries, thawed",
+        "1/2 cup heavy cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Burst Sorbet",
+    "url": "http://allrecipes.com/recipe/56047/berry-burst-sorbet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-cheesecake-trifle.json b/serverless-fleets/data/input/inferencing/recipes/berry-cheesecake-trifle.json
new file mode 100644
index 000000000..809f55a62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-cheesecake-trifle.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.",
+        "Layer half the cake cubes into a trifle bowl or glass serving dish. Top cake cubes with half the pudding, half the blueberries, and half the whipped topping. Repeat layers; cover and refrigerate 4 hours before serving."
+    ],
+    "ingredients": [
+        "1 (5 ounce) package instant cheesecake pudding mix",
+        "3 cups cold milk",
+        "1 (9 inch) angel food cake, cut into cubes",
+        "1 cup blueberries",
+        "1 pound strawberries, hulled",
+        "1 (12 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Cheesecake Trifle",
+    "url": "http://allrecipes.com/recipe/231425/berry-cheesecake-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-chocolate-candy-bar-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/berry-chocolate-candy-bar-smoothie.json
new file mode 100644
index 000000000..190151cc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-chocolate-candy-bar-smoothie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Blend kale, blueberries, milk, apple juice, raspberries, maple syrup, cocoa powder, vanilla extract, and sea salt together in a blender until smooth."
+    ],
+    "ingredients": [
+        "2 cups chopped kale",
+        "1 1/2 cups frozen blueberries",
+        "1 1/2 cups whole milk",
+        "1 1/2 cups apple juice",
+        "1 cup frozen raspberries",
+        "1/4 cup maple syrup, or more to taste",
+        "2 tablespoons unsweetened cocoa powder, or more to taste",
+        "1 teaspoon vanilla extract",
+        "2 pinches sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Chocolate Candy Bar Smoothie",
+    "url": "http://allrecipes.com/recipe/244511/berry-chocolate-candy-bar-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-cobbler-51113020.json b/serverless-fleets/data/input/inferencing/recipes/berry-cobbler-51113020.json
new file mode 100644
index 000000000..94181e2ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-cobbler-51113020.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "1. Preheat the oven to 375\u00b0F. In a large mixing bowl, gently toss the berries with 1 cup sugar.",
+        "2. In a stand mixer fitted with a paddle attachment or using a wooden spoon and a large bowl, beat together the butter and the remaining 3/4 cup sugar on medium speed until light in texture, about 2 minutes. While the butter is beating, in a medium bowl, combine the flour, salt, baking soda, and baking powder, and set aside.",
+        "3. Reduce the mixer speed to low and beat in the egg, stirring until smooth, about 2 minutes. Scrape the bowl as necessary to blend evenly. Add the dry ingredients and heavy cream and continue to stir on low, or gently by hand, until just combined.",
+        "4. Transfer the berries to a (9- by 13-inch) baking dish, spreading them out into an even layer. Using two spoons, deposit the dough evenly over the berries, covering most of the surface of the dish. Bake the cobbler until the crust is golden brown and springs back when touched (a toothpick can be inserted into the crust; it is fully baked if the toothpick comes out clean), 25 to 35 minutes.",
+        "5. Remove the cobbler from the oven and let cool on a wire rack for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 1/2 quarts fresh berries (any combination of blackberries, raspberries, blueberries, or strawberries), trimmed as needed",
+        "1 3/4 cups sugar",
+        "1/2 cup softened unsalted butter",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1 large egg, lightly beaten",
+        "1/2 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Berry",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Blackberry",
+        "Blueberry",
+        "Raspberry",
+        "Strawberry",
+        "Summer",
+        "Butter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry Cobbler",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-cobbler-51113020"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/berry-cobbler.json
new file mode 100644
index 000000000..526ba2bb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-cobbler.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x9 inch baking dish.",
+        "In a large bowl combine flour, sugar, baking powder and salt.  Stir in butter, milk, vanilla and egg until smooth.  Fold in raspberries.  Pour into prepared pan.",
+        "Bake in preheated oven 35 to 40 minutes, until top is firm."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1960279.jpg",
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3 tablespoons butter, melted",
+        "2/3 cup milk",
+        "1 teaspoon vanilla extract",
+        "1 egg, beaten",
+        "2 cups raspberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Cobbler",
+    "url": "http://allrecipes.com/recipe/21594/berry-cobbler/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-coconut-and-meringue-pie-51109000.json b/serverless-fleets/data/input/inferencing/recipes/berry-coconut-and-meringue-pie-51109000.json
new file mode 100644
index 000000000..520a36eed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-coconut-and-meringue-pie-51109000.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat oven to 350\u00b0F. In a bowl, toss blueberries with brown sugar, cornstarch, zest, juice and salt; add to pie pan with crust; dot with butter. Place pie on a baking sheet. Bake on lowest rack until crust is golden, 30 minutes. Ten minutes before pie is done, make meringue: In a mixer, whisk egg whites and cream of tartar until very foamy. Gradually beat in granulated sugar until firm peaks form, 8 minutes. Remove pie from oven; spread meringue on top of hot pie; sprinkle with coconut. Return to oven; bake until meringue is browned, 15 minutes."
+    ],
+    "ingredients": [
+        "1 All-Purpose Crust, Coconut Variation",
+        "4 cups (2 pints) wild blueberries, thawed if frozen",
+        "1/2 cup packed dark brown sugar",
+        "3 tablespoons cornstarch",
+        "1/2 teaspoon finely grated lime zest",
+        "2 tablespoons fresh lime juice",
+        "1/4 teaspoons salt",
+        "2 teaspoons unsalted butter",
+        "4 large egg whites",
+        "1/4 teaspoon cream of tartar",
+        "6 tablespoons granulated sugar",
+        "2 tablespoons sweetened coconut flakes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Fourth of July",
+        "Coconut",
+        "Summer",
+        "Healthy",
+        "Self"
+    ],
+    "title": "Berry, Coconut and Meringue Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-coconut-and-meringue-pie-51109000"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-coconut-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/berry-coconut-smoothie.json
new file mode 100644
index 000000000..8e7fced55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-coconut-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Layer banana, blueberries, almond butter, coconut, and water in a blender; blend until smooth, adding more water for a thinner smoothie."
+    ],
+    "ingredients": [
+        "1 banana",
+        "1/2 cup frozen blueberries",
+        "1 tablespoon almond butter",
+        "1 tablespoon unsweetened flaked coconut",
+        "1/2 cup water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Coconut Smoothie",
+    "url": "http://allrecipes.com/recipe/246614/berry-coconut-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-compote-with-crispy-won-ton-strips-and-vanilla-ice-cream-103735.json b/serverless-fleets/data/input/inferencing/recipes/berry-compote-with-crispy-won-ton-strips-and-vanilla-ice-cream-103735.json
new file mode 100644
index 000000000..10d68c676
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-compote-with-crispy-won-ton-strips-and-vanilla-ice-cream-103735.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Combine berries in a large bowl. Heat wine, cr\u00e8me de cassis, and sugar in a small heavy saucepan, stirring, until sugar is dissolved, then pour over berries. Toss gently and let stand 10 minutes.",
+        "Heat 1/2 inch oil in a heavy skillet over moderate heat until a won ton strip sizzles when added. Fry strips in 2 or 3 batches, stirring gently with a slotted spoon, until golden, about 30 seconds. Drain on paper towels.",
+        "Top compote with ice cream, then won ton strips."
+    ],
+    "ingredients": [
+        "1 cup raspberries",
+        "1 cup blackberries, halved lengthwise if large",
+        "1 cup quartered strawberries",
+        "1/2 cup dry white wine",
+        "1 tablespoon cr\u00e8me de cassis or Chambord liqueur",
+        "1/4 cup sugar",
+        "1 to 2 cups vegetable oil for frying",
+        "8 won ton wrappers, thawed if frozen, cut into 1/4-inch-wide strips",
+        "1 pint vanilla ice cream",
+        "Garnish: confectioners sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Liqueur",
+        "Wine",
+        "Berry",
+        "Dessert",
+        "Blackberry",
+        "Raspberry",
+        "Strawberry",
+        "Spring",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry Compote with Crispy Won Ton Strips and Vanilla Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-compote-with-crispy-won-ton-strips-and-vanilla-ice-cream-103735"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-cordial.json b/serverless-fleets/data/input/inferencing/recipes/berry-cordial.json
new file mode 100644
index 000000000..199f89e2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-cordial.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.",
+        "Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "1 quart blackberries",
+        "1 quart vodka"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Cordial",
+    "url": "http://allrecipes.com/recipe/53525/berry-cordial/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-cornmeal-cake.json b/serverless-fleets/data/input/inferencing/recipes/berry-cornmeal-cake.json
new file mode 100644
index 000000000..45404dcc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-cornmeal-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.",
+        "Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk,  milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.",
+        "Bake in preheated oven until top is golden brown, about 45 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup yellow cornmeal",
+        "1 1/4 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "4 eggs",
+        "1 (14 ounce) can sweetened condensed milk",
+        "2/3 cup milk",
+        "1/3 cup canola oil",
+        "1 teaspoon vanilla extract",
+        "1/2 cup fresh blueberries",
+        "1/2 cup fresh raspberries",
+        "1/2 cup sliced fresh strawberries",
+        "1/2 cup fresh blackberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Cornmeal Cake",
+    "url": "http://allrecipes.com/recipe/146127/berry-cornmeal-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-cornmeal-muffins.json b/serverless-fleets/data/input/inferencing/recipes/berry-cornmeal-muffins.json
new file mode 100644
index 000000000..70dd2d1f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-cornmeal-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.",
+        "In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.",
+        "Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.",
+        "Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3/4 cup cornmeal",
+        "1/2 cup white sugar",
+        "2 1/2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "2 cups chopped fresh strawberries",
+        "1 (8 ounce) container naturally flavored strawberry yogurt",
+        "1/4 cup butter, melted",
+        "1 egg, lightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Cornmeal Muffins",
+    "url": "http://allrecipes.com/recipe/20383/berry-cornmeal-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/berry-cranberry-sauce.json
new file mode 100644
index 000000000..2430f0607
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-cranberry-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving."
+    ],
+    "ingredients": [
+        "1 cup orange juice",
+        "1 cup water",
+        "1/2 cup white sugar",
+        "1/4 cup honey",
+        "2 (12 ounce) packages cranberries",
+        "2 cups blueberries",
+        "1 cup raspberries",
+        "1 orange, juiced and zested",
+        "1/8 teaspoon pumpkin pie spice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/230194/berry-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-cream-dream.json b/serverless-fleets/data/input/inferencing/recipes/berry-cream-dream.json
new file mode 100644
index 000000000..2d21751e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-cream-dream.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses."
+    ],
+    "ingredients": [
+        "1/4 cup raspberry rum",
+        "1/4 cup raspberry schnapps",
+        "1/2 cup frozen strawberry juice concentrate",
+        "12 frozen strawberries",
+        "12 ice cubes",
+        "1/4 cup cold water",
+        "1 tablespoon white sugar",
+        "1/2 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Cream Dream",
+    "url": "http://allrecipes.com/recipe/201155/berry-cream-dream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-crumb-bars.json b/serverless-fleets/data/input/inferencing/recipes/berry-crumb-bars.json
new file mode 100644
index 000000000..97df82a61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-crumb-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.",
+        "Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.",
+        "Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.",
+        "Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 teaspoon baking powder",
+        "3 cups all-purpose flour",
+        "1 cup shortening",
+        "1 egg",
+        "1 pinch salt",
+        "1 pinch ground cinnamon",
+        "4 cups raspberries",
+        "1/2 cup white sugar",
+        "3 teaspoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Crumb Bars",
+    "url": "http://allrecipes.com/recipe/11050/berry-crumb-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-custard-pie-recipe.json b/serverless-fleets/data/input/inferencing/recipes/berry-custard-pie-recipe.json
new file mode 100644
index 000000000..35328fff6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-custard-pie-recipe.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.",
+        "Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1/2 cup sugar",
+        "Pinch salt",
+        "1 1/2 cups milk",
+        "2 teaspoons vanilla extract",
+        "1/2 cup blueberries",
+        "1/2 cup raspberries",
+        "1 (9-inch) graham cracker crust"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Blueberry Pie",
+        "Blueberry",
+        "Fruit",
+        "Pie Recipes",
+        "Raspberry Recipes",
+        "Dessert"
+    ],
+    "title": "Berry Custard Pie",
+    "url": "http://www.foodnetwork.com/recipes/sandra-lee/berry-custard-pie-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-custard-pie.json b/serverless-fleets/data/input/inferencing/recipes/berry-custard-pie.json
new file mode 100644
index 000000000..14d7ef5f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-custard-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon rind.  Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a nonstick cooking spray. Sprinkle berries onto crust.",
+        "Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract.  Pour over fruit.  Cover edges of crust with foil.",
+        "Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake for 30 minutes, or until center is set."
+    ],
+    "ingredients": [
+        "1 cup baking mix",
+        "1 1/2 tablespoons white sugar",
+        "1/3 cup milk",
+        "1/2 teaspoon lemon zest",
+        "1 1/2 cups raspberries",
+        "1 cup fresh blackberries",
+        "1/2 cup fat free sour cream",
+        "2 egg whites",
+        "1/2 cup white sugar",
+        "3 tablespoons all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Custard Pie",
+    "url": "http://allrecipes.com/recipe/12533/berry-custard-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-dangerous-fix-cocktail-56389841.json b/serverless-fleets/data/input/inferencing/recipes/berry-dangerous-fix-cocktail-56389841.json
new file mode 100644
index 000000000..40c40f136
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-dangerous-fix-cocktail-56389841.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Muddle 1 strawberry in a cocktail shaker. Add aquavit, lemon juice, simple syrup, Campari, orange-blossom water, and 3 large ice cubes; cover and shake well.",
+        "Fill a double rocks glass with crushed ice until mound forms over rim, then strain cocktail into glass. Garnish with remaining strawberry."
+    ],
+    "ingredients": [
+        "2 ripe strawberries, divided",
+        "1 1/2 ounces aquavit (such as Krogstad)",
+        "3/4 ounce fresh lemon juice",
+        "3/4 ounce Simple Syrup",
+        "1/4 ounce Campari",
+        "4 drops orange-blossom water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cocktail",
+        "Strawberry",
+        "Campari",
+        "Drink"
+    ],
+    "title": "Berry Dangerous Fix Cocktail",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-dangerous-fix-cocktail-56389841"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-delicious.json b/serverless-fleets/data/input/inferencing/recipes/berry-delicious.json
new file mode 100644
index 000000000..13973fed6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-delicious.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In the container of a blender, combine the mixed berries, strawberry yogurt, banana, milk and sugar. Cover, and blend until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "2 cups frozen mixed berries",
+        "1 cup strawberry flavored yogurt",
+        "1 banana, sliced",
+        "1 cup milk",
+        "1/2 teaspoon white sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Delicious",
+    "url": "http://allrecipes.com/recipe/135383/berry-delicious/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-fruit-salad.json b/serverless-fleets/data/input/inferencing/recipes/berry-fruit-salad.json
new file mode 100644
index 000000000..ea4eedb3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-fruit-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar."
+    ],
+    "ingredients": [
+        "1 cup fresh strawberries, hulled and quartered lengthwise",
+        "1 cup fresh blueberries",
+        "1 cup fresh blackberries",
+        "1 cup fresh raspberries",
+        "1 teaspoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Fruit Salad",
+    "url": "http://allrecipes.com/recipe/215472/berry-fruit-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-good-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/berry-good-coffee-cake.json
new file mode 100644
index 000000000..4a7a29977
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-good-coffee-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Lightly coat an 8 inch round cake pan with nonstick cooking spray.",
+        "Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl.  In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract.  Stir the egg mixture into the flour until well moistened.  Toss the raspberries with the brown sugar in a small bowl.",
+        "Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds.  Spoon the remaining batter over the raspberries.",
+        "Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes.  Set aside to cool.",
+        "To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth.  Drizzle glaze over the cooled coffee cake.  Serve at room temperature."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1/3 cup white sugar",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 egg",
+        "1/2 cup reduced-fat plain yogurt",
+        "2 tablespoons butter, melted",
+        "1 teaspoon vanilla extract",
+        "3 tablespoons brown sugar",
+        "1 cup fresh or frozen raspberries",
+        "1 tablespoon slivered almonds",
+        "Glaze",
+        "1/4 cup confectioners' sugar",
+        "1 teaspoon fat free milk",
+        "1/4 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Good Coffee Cake",
+    "url": "http://allrecipes.com/recipe/42203/berry-good-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-good-french-toast-bake.json b/serverless-fleets/data/input/inferencing/recipes/berry-good-french-toast-bake.json
new file mode 100644
index 000000000..2f63bea89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-good-french-toast-bake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Grease a 9x13-inch baking dish.",
+        "Beat eggs, milk, flour, sugar, cinnamon, vanilla, nutmeg, and salt in a large bowl with a hand mixer until smooth; add bread cubes and stir until well coated. Pour bread mixture into prepared baking dish. Top evenly with blueberries, pecans, and cream cheese cubes. Cover dish with plastic wrap and refrigerate 2 to 24 hours.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Bake uncovered in preheated oven until golden brown, 20 to 25 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1907180.jpg",
+    "ingredients": [
+        "6 eggs",
+        "1 1/2 cups milk",
+        "1/2 cup all-purpose flour",
+        "1 tablespoon white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "10 thick slices French bread, cut into 1-inch cubes",
+        "1 cup fresh blueberries",
+        "1/2 cup chopped pecans (optional)",
+        "1 (3 ounce) package cream cheese, cut into 1/2-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Good French Toast Bake",
+    "url": "http://allrecipes.com/recipe/230820/berry-good-french-toast-bake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-good-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/berry-good-sandwich.json
new file mode 100644
index 000000000..87ef2ddbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-good-sandwich.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a small bowl, mix together Neufchatel cheese and strawberry jam.",
+        "Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons Neufchatel cheese",
+        "1 tablespoon strawberry jam",
+        "2 fresh strawberries, chopped",
+        "2 slices whole-grain bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Good Sandwich",
+    "url": "http://allrecipes.com/recipe/88390/berry-good-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-good-smoothie-ii.json b/serverless-fleets/data/input/inferencing/recipes/berry-good-smoothie-ii.json
new file mode 100644
index 000000000..eadc12398
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-good-smoothie-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a blender combine nectarine, strawberries, blueberries, milk powder and crushed ice. Blend until smooth. pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 nectarine, pitted",
+        "3/4 cup strawberries, hulled",
+        "3/4 cup blueberries, rinsed and drained",
+        "1/3 cup nonfat dry milk powder",
+        "1 cup crushed ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Good Smoothie II",
+    "url": "http://allrecipes.com/recipe/20127/berry-good-smoothie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-good-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/berry-good-smoothie.json
new file mode 100644
index 000000000..0fab1541f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-good-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend 16 ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses."
+    ],
+    "ingredients": [
+        "16 cubes  ice",
+        "1/2 cup water",
+        "1/2 cup mixed berry fruit juice",
+        "1/2 cup frozen red raspberries",
+        "2 1/4 cups frozen mixed berries",
+        "1/4 cup frozen blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Good Smoothie",
+    "url": "http://allrecipes.com/recipe/16594/berry-good-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-lemonade-sangria.json b/serverless-fleets/data/input/inferencing/recipes/berry-lemonade-sangria.json
new file mode 100644
index 000000000..716b2a2be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-lemonade-sangria.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Mix wine, berries, vodka, and lemonade concentrate in a large pitcher; chill for flavors to blend, at least 4 hours."
+    ],
+    "ingredients": [
+        "1 (750 milliliter) bottle white wine",
+        "2 (12 ounce) packages mixed frozen berries",
+        "1 1/2 cups peach-flavored vodka",
+        "1 (12 ounce) can frozen lemonade concentrate"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Lemonade Sangria",
+    "url": "http://allrecipes.com/recipe/233286/berry-lemonade-sangria/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-mallow-yam-bake.json b/serverless-fleets/data/input/inferencing/recipes/berry-mallow-yam-bake.json
new file mode 100644
index 000000000..b9c8cd295
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-mallow-yam-bake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Toss yams and cranberries together in a bowl. Mix flour, brown sugar, oatmeal, margarine, and cinnamon together in a separate bowl. Add about half the oat mixture to the yam mixture; toss to combine and spread into a 1 1/2-quart casserole dish. Sprinkle remaining oat mixture over the casserole.",
+        "Bake in preheated oven until lightly browned, about 35 minutes."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans yams, drained and cut into chunks",
+        "2 cups fresh cranberries",
+        "1/2 cup all-purpose flour",
+        "1/2 cup brown sugar",
+        "1/2 cup oatmeal",
+        "1/3 cup margarine, softened",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Mallow Yam Bake",
+    "url": "http://allrecipes.com/recipe/230496/berry-mallow-yam-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-mango-milkshake.json b/serverless-fleets/data/input/inferencing/recipes/berry-mango-milkshake.json
new file mode 100644
index 000000000..390ebc920
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-mango-milkshake.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine 1/2 cup milk, mango chunks, and berries in a blender; blend until smooth. Add remaining 1/2 cup milk, vanilla ice cream, and sugar to the blender; blend until sugar is dissolved."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1 cup frozen mango chunks",
+        "1/4 cup mixed frozen berries",
+        "1 cup vanilla ice cream",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Mango Milkshake",
+    "url": "http://allrecipes.com/recipe/255997/berry-mango-milkshake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-maple-yogurt-cup.json b/serverless-fleets/data/input/inferencing/recipes/berry-maple-yogurt-cup.json
new file mode 100644
index 000000000..d39fa7ba9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-maple-yogurt-cup.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Remove 1 tablespoon yogurt from yogurt container.",
+        "Stir in 1 tablespoon of the chopped walnuts.",
+        "Top with remaining chopped walnuts and blueberries. Drizzle with maple syrup."
+    ],
+    "ingredients": [
+        "1 (6 ounce) container Yoplait\u00ae Original Mountain Blueberry yogurt",
+        "2 tablespoons chopped walnuts, divided",
+        "1 tablespoon fresh blueberries",
+        "1 teaspoon real maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry-Maple Yogurt Cup",
+    "url": "http://allrecipes.com/recipe/254460/berry-maple-yogurt-cup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-nana-soy-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/berry-nana-soy-smoothie.json
new file mode 100644
index 000000000..85e54f457
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-nana-soy-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Puree all ingredients in blender on high until smooth.  Serve immediately."
+    ],
+    "ingredients": [
+        "1 cup vanilla soymilk",
+        "1 cup frozen blueberries or frozen berry mix",
+        "1 banana, sliced",
+        "1 tablespoon soy protein powder",
+        "1/2 cup ice cubes",
+        "1 teaspoon honey (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry-nana Soy Smoothie",
+    "url": "http://allrecipes.com/recipe/230342/berry-nana-soy-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-napoleons-1317.json b/serverless-fleets/data/input/inferencing/recipes/berry-napoleons-1317.json
new file mode 100644
index 000000000..7e6fcde8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-napoleons-1317.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Roll out pastry on lightly floured surface to 12-inch square. Cut out two 4x5-inch rectangles and transfer to ungreased cookie sheet (reserve remaining pastry for another use). Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom and sprinkle over pastries. Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.",
+        "Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes. Combine raspberries and sliced strawberries in small bowl. Add reduced syrup and remaining 1/4 teaspoon cardamom. (Berry mixture can be prepared 2 hours ahead. Cover and refrigerate.)",
+        "Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of berry mixture, then pastry tops. Spoon a few berries atop each pastry and serve."
+    ],
+    "ingredients": [
+        "1 frozen puff pastry sheet (1/2 17 1/4-ounce package), thawed",
+        "1 egg beaten with 1 teaspoon milk (glaze)",
+        "2 teaspoons sugar",
+        "1/2 teaspoon ground cardamom",
+        "1 10-ounce package frozen raspberries in syrup, thawed",
+        "1/2 1-pint basket strawberries, sliced",
+        "Vanilla frozen yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Frozen Dessert",
+        "Raspberry",
+        "Strawberry",
+        "Spring",
+        "Summer"
+    ],
+    "title": "Berry Napoleons",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-napoleons-1317"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-nice-ice-235554.json b/serverless-fleets/data/input/inferencing/recipes/berry-nice-ice-235554.json
new file mode 100644
index 000000000..d7b6a28b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-nice-ice-235554.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a medium bowl, mix vodka and cassis. Add blueberries and let stand 1 hour. Strain through a fine mesh strainer into a small pitcher. Using an ice cream scoop, pack approximately 1 cup shaved ice into a paper snow cone cup (or cocktail glass), then drizzle with a quarter of the blueberry mixture. Repeat with remaining ice."
+    ],
+    "ingredients": [
+        "1 cup vodka",
+        "2 tablespoons cassis",
+        "1 cup frozen blueberries",
+        "4 cups shaved ice (made with the grater blade of a food processor)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Vodka",
+        "Food Processor",
+        "Dessert",
+        "No-Cook",
+        "Frozen Dessert",
+        "Blueberry",
+        "Summer",
+        "Vegan"
+    ],
+    "title": "Berry Nice Ice",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-nice-ice-235554"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-oatmeal-muffins.json b/serverless-fleets/data/input/inferencing/recipes/berry-oatmeal-muffins.json
new file mode 100644
index 000000000..6648f203f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-oatmeal-muffins.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.",
+        "In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.",
+        "Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.",
+        "Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "3/4 cup quick cooking oats",
+        "1/4 cup wheat germ",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup sugar",
+        "1/2 cup chopped walnuts",
+        "1/2 teaspoon salt",
+        "1 tablespoon baking powder",
+        "3/4 cup milk",
+        "1/2 cup vegetable oil",
+        "1 egg",
+        "1 cup blueberries",
+        "1/3 cup quick cooking oats",
+        "1/4 cup brown sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Oatmeal Muffins",
+    "url": "http://allrecipes.com/recipe/75353/berry-oatmeal-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-orange-sangria.json b/serverless-fleets/data/input/inferencing/recipes/berry-orange-sangria.json
new file mode 100644
index 000000000..b01a5c412
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-orange-sangria.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine cherries, blueberries, blackberries, and raspberries in a bowl. Muddle together to release juices.",
+        "Transfer muddled berries to a punch bowl. Add orange and strawberries. Pour in red wine, vodka, and triple sec; stir to combine. Cover and refrigerate until sangria flavors combine, 8 hours to overnight.",
+        "Fill a glass with ice and pour in sangria. Top with club soda to taste."
+    ],
+    "ingredients": [
+        "6 ounces pitted cherries, undrained",
+        "1/2 cup blueberries",
+        "1/2 cup blackberries",
+        "1/2 cup raspberries",
+        "1 orange, sliced",
+        "1/2 cup sliced fresh strawberries",
+        "2 (750 milliliter) bottles red wine",
+        "2 cups vodka",
+        "1 cup triple sec",
+        "ice",
+        "1 (32 fluid ounce) bottle club soda (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Orange Sangria",
+    "url": "http://allrecipes.com/recipe/247072/berry-orange-sangria/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-parfait-354789.json b/serverless-fleets/data/input/inferencing/recipes/berry-parfait-354789.json
new file mode 100644
index 000000000..ff1da1264
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-parfait-354789.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk milk, juice and zest of 2 lemons, sugar and cornstarch in a pot over medium heat until mixture thickens, 3 to 4 minutes. Let cool 2 minutes. Whisk in yogurt. Cook blue-berries, juice and zest of remaining lemon and sugar in another pot over medium heat, mashing until a chunky sauce forms, 2 to 3 minutes. Divide graham cracker crumbs and sauce among 4 glasses; top each with 1/2 cup yogurt pudding. Chill 1 hour."
+    ],
+    "ingredients": [
+        "2 cups skim milk",
+        "Juice and zest of 3 lemons, divided",
+        "1/4 cup sugar",
+        "2 tablespoons cornstarch",
+        "1/4 cup nonfat Greek yogurt",
+        "1 pint blue-berries",
+        "2 tablespoons sugar",
+        "1/2 cup graham cracker crumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Breakfast",
+        "Dessert",
+        "Low Fat",
+        "Kid-Friendly",
+        "Yogurt",
+        "Blueberry",
+        "Summer",
+        "Chill",
+        "Healthy",
+        "Self"
+    ],
+    "title": "Berry Parfait",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-parfait-354789"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-patch-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/berry-patch-smoothie.json
new file mode 100644
index 000000000..8b8a1071a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-patch-smoothie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place sweetened condensed milk and cranberry juice in blender; blend until smooth.",
+        "Add berries. Blend on low to chop fruit, then blend on high to finish.",
+        "Pour 1 1/2 cups of prepared smoothie into 16-ounce glass. Serve immediately.",
+        "Turn off blender and stir from the bottom up with a large metal spoon to facilitate blending of frozen fruit. For a lighter consistency, add 1 cup ice cubes (per serving) when blending sweetened condensed milk and cranberry juice."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1017809.jpg",
+    "ingredients": [
+        "3 cups EAGLE BRAND\u00ae Sweetened Condensed Milk",
+        "1 1/2 cups cranberry juice",
+        "1 1/2 quarts strawberries, frozen",
+        "2 cups raspberries, frozen"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Patch Smoothie",
+    "url": "http://allrecipes.com/recipe/232888/berry-patch-smoothie/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-puffs-with-orange-muscat-cream-105430.json b/serverless-fleets/data/input/inferencing/recipes/berry-puffs-with-orange-muscat-cream-105430.json
new file mode 100644
index 000000000..44a13b74a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-puffs-with-orange-muscat-cream-105430.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Unfold pastry sheet, then turn over (to prevent creases from splitting during baking). Cut 6 (4 1/2-inch) triangles from sheet with a long sharp knife and a ruler.",
+        "Arrange triangles on a greased baking sheet and lightly prick centers a few times with a fork. Bake in middle of oven until puffed and golden brown, 15 to 18 minutes. Transfer to a rack and cool.",
+        "Stir together cornstarch, water, and lemon juice in a small saucepan. Add berries and sugar and simmer over moderately high heat, stirring and breaking up berries, until thickened, 3 to 4 minutes. Force pur\u00e9e through a fine sieve into a bowl, pressing hard on solids, then cool pur\u00e9e at room temperature.",
+        "Boil wine in another small saucepan until reduced to about 1 tablespoon, 10 to 12 minutes, then cool.",
+        "Beat cream with confectioners sugar and zest in a bowl until it just holds stiff peaks. Fold wine into cream until just incorporated, then chill.",
+        "Split each pastry triangle in half horizontally and make a sandwich with about 1 1/2 tablespoons cream. Spread 1 teaspoon pur\u00e9e on top of each pastry, leaving a 1/4-inch border (there will be pur\u00e9e left over). Decoratively arrange some raspberries and blackberries on top and sift some confectioners sugar over berries."
+    ],
+    "ingredients": [
+        "1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed",
+        "1 1/2 teaspoons cornstarch",
+        "2 tablespoons water",
+        "1/2 teaspoon fresh lemon juice",
+        "1/2 cup raspberries",
+        "1/2 cup blackberries",
+        "3 tablespoons sugar",
+        "2/3 cup Essencia or other orange Muscat dessert wine",
+        "6 tablespoons chilled heavy cream",
+        "1 tablespoon confectioners sugar",
+        "1/4 teaspoon finely grated fresh orange zest",
+        "1 cup raspberries",
+        "1 cup blackberries",
+        "Confectioners sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Summer",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry Puffs with Orange Muscat Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-puffs-with-orange-muscat-cream-105430"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-punch-parfaits.json b/serverless-fleets/data/input/inferencing/recipes/berry-punch-parfaits.json
new file mode 100644
index 000000000..9fee0f21d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-punch-parfaits.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Rinse, stem, and slice the strawberries into bite-size pieces.",
+        "Heat the strawberries and 1/3 cup Mott's Fruit Punch Rush in a wide skillet or saucepan over medium-low heat. Stir occasionally for about 10 minutes until the strawberries have softened.",
+        "Cool the strawberries to room temperature and assemble the parfaits.",
+        "Stir the yogurt and remaining 2 tablespoons Mott's Fruit Punch Rush together in a medium bowl.",
+        "Spoon 1/4 cup yogurt into each jar, then top with about 2 tablespoons cooled strawberries. Sprinkle with 1-2 tablespoons granola.",
+        "Repeat with another layer of each ingredient in each jar. Refrigerate until ready to serve.",
+        "The granola in each parfait will stay crunchy for up to 4 hours; after that, it will be soggier but still delicious."
+    ],
+    "ingredients": [
+        "1 pound strawberries",
+        "1/3 cup Mott's\u00ae Fruit Punch Rush",
+        "2 cups vanilla-flavored nonfat Greek yogurt",
+        "2 tablespoons Mott's\u00ae Fruit Punch Rush",
+        "1/4 cup your favorite granola, or more if needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Punch Parfaits",
+    "url": "http://allrecipes.com/recipe/241042/berry-punch-parfaits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-refresher.json b/serverless-fleets/data/input/inferencing/recipes/berry-refresher.json
new file mode 100644
index 000000000..17dc58cba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-refresher.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the apple juice, orange juice, milk, honey, strawberries, raspberries, blueberries, and ice cubes in a blender. Blend until slushy. Serve cold."
+    ],
+    "ingredients": [
+        "1 cup apple juice",
+        "1 cup orange juice",
+        "1/3 cup milk",
+        "1 tablespoon honey",
+        "2 frozen strawberries, thawed",
+        "1/3 cup frozen raspberries, thawed",
+        "2/3 cup frozen blueberries, thawed",
+        "3 cubes ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Refresher",
+    "url": "http://allrecipes.com/recipe/68600/berry-refresher/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-rhubarb-pie.json b/serverless-fleets/data/input/inferencing/recipes/berry-rhubarb-pie.json
new file mode 100644
index 000000000..7a3b6126b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-rhubarb-pie.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.",
+        "To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.",
+        "Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown."
+    ],
+    "ingredients": [
+        "1 cup fresh blackberries",
+        "1 cup raspberries",
+        "2 cups rhubarb, cut into 1/2 inch pieces",
+        "3/4 cup white sugar",
+        "1/4 cup all-purpose flour",
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2/3 cup shortening",
+        "2 tablespoons butter",
+        "4 tablespoons ice water",
+        "1 tablespoon butter, melted",
+        "1 teaspoon lemon juice",
+        "1 1/2 tablespoons half-and-half cream",
+        "2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Rhubarb Pie",
+    "url": "http://allrecipes.com/recipe/15738/berry-rhubarb-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-rose-sangria-232337.json b/serverless-fleets/data/input/inferencing/recipes/berry-rose-sangria-232337.json
new file mode 100644
index 000000000..71e197e28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-rose-sangria-232337.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Put berries into a heatproof pitcher. Bring sugar, water, and cr\u00e8me de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill, covered, until ready to serve. Serve over ice."
+    ],
+    "ingredients": [
+        "1/2 cup sugar",
+        "1 cup water",
+        "1/4 cup cr\u00e8me de cassis",
+        "1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries",
+        "1 (750-ml) bottle chilled dry ros\u00e9 wine",
+        "2 teaspoons fresh lemon juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wine",
+        "Alcoholic",
+        "Berry",
+        "Fruit",
+        "Cocktail Party",
+        "Blackberry",
+        "Blueberry",
+        "Raspberry",
+        "Ros\u00e9",
+        "Summer",
+        "Shower",
+        "Party",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Berry Ros\u00e9 Sangria",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-rose-sangria-232337"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-rum-punch-232366.json b/serverless-fleets/data/input/inferencing/recipes/berry-rum-punch-232366.json
new file mode 100644
index 000000000..f4210465c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-rum-punch-232366.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids.",
+        "Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl. Cover; chill at least 4 hours and up to 1 day. Strain into pitcher. Serve punch over ice."
+    ],
+    "ingredients": [
+        "2/3 cup water",
+        "2/3 cup sugar",
+        "3 cups fresh raspberries, divided",
+        "2 cups fresh orange juice",
+        "2 cups pineapple juice",
+        "1 cup dark rum",
+        "1 cup light rum",
+        "1 orange, peeled, diced",
+        "1 cup diced peeled fresh pineapple",
+        "1/2 teaspoon vanilla extract",
+        "Ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Rum",
+        "Alcoholic",
+        "Food Processor",
+        "Berry",
+        "Cocktail Party",
+        "Fourth of July",
+        "Raspberry",
+        "Summer",
+        "Shower",
+        "Party",
+        "Drink"
+    ],
+    "title": "Berry Rum Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-rum-punch-232366"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-saft.json b/serverless-fleets/data/input/inferencing/recipes/berry-saft.json
new file mode 100644
index 000000000..a5a95be1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-saft.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Bring blackberries and water to a boil in a large pot until blackberries are softened, about 15 minutes. Remove from heat and mash berries using a potato masher.",
+        "Line a sieve with cheese cloth; place over a large pot. Pour mashed berries through cheese cloth-line sieve; let sit until all liquid has drained through cheese cloth, about 30 minutes. Stir 1 pound sugar per 1/2 gallon of drained blackberry juice.",
+        "Bring blackberry juice and sugar to a boil in a pot; cook until sugar is dissolved, about 5 minutes. Skim off any residue accumulated on top.",
+        "Sterilize jars and lids in boiling water for at least 5 minutes. Pack hot saft into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in refrigerator."
+    ],
+    "ingredients": [
+        "2 quarts fresh blackberries",
+        "1 1/4 cups water, or more as needed",
+        "1 pound white sugar, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Saft",
+    "url": "http://allrecipes.com/recipe/233251/berry-saft/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-shooters.json b/serverless-fleets/data/input/inferencing/recipes/berry-shooters.json
new file mode 100644
index 000000000..d67163f90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-shooters.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a medium bowl combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set."
+    ],
+    "ingredients": [
+        "1 (3 ounce) package tropical fruit-flavored Jell-O\u00ae mix",
+        "1 cup hot water",
+        "1 cup triple berry vodka"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Shooters",
+    "url": "http://allrecipes.com/recipe/18974/berry-shooters/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-smoothie-bowl.json b/serverless-fleets/data/input/inferencing/recipes/berry-smoothie-bowl.json
new file mode 100644
index 000000000..9a8600e61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-smoothie-bowl.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Blend strawberries, pineapple, yogurt, coconut water, and acai pulp in a blender until smooth; pour into a bowl. Top smoothie with kiwi, banana, blueberries, raspberries, almonds, granola, and chia seeds."
+    ],
+    "ingredients": [
+        "Smoothie:",
+        "1 cup frozen strawberries",
+        "1 cup frozen pineapple chunks",
+        "1 cup plain Greek yogurt",
+        "1/2 cup coconut water",
+        "2 tablespoons frozen acai berry pulp, or as desired",
+        "Toppings:",
+        "1 kiwi, peeled and sliced",
+        "1/2 banana, sliced",
+        "1/2 cup fresh blueberries",
+        "1/2 cup fresh raspberries",
+        "2 tablespoons sliced almonds",
+        "2 tablespoons granola",
+        "1 teaspoon chia seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Smoothie Bowl",
+    "url": "http://allrecipes.com/recipe/244826/berry-smoothie-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-smoothie-from-carnation-breakfa.json b/serverless-fleets/data/input/inferencing/recipes/berry-smoothie-from-carnation-breakfa.json
new file mode 100644
index 000000000..942107b3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-smoothie-from-carnation-breakfa.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place juice, Carnation Breakfast Essentials Drink, berries and ice in blender; cover. Blend until smooth."
+    ],
+    "ingredients": [
+        "1 cup strawberry kiwi juice",
+        "1 packet Strawberry Sensation Flavor CARNATION BREAKFAST ESSENTIALS\u00ae Complete Nutritional Drink",
+        "1/2 cup frozen berries (strawberries, raspberries and/or blueberries)",
+        "1/2 cup ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Smoothie from Carnation Breakfast Essentials\u00ae",
+    "url": "http://allrecipes.com/recipe/256895/berry-smoothie-from-carnation-breakfa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-soup.json b/serverless-fleets/data/input/inferencing/recipes/berry-soup.json
new file mode 100644
index 000000000..4d8927648
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-soup.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large bowl, soak the barley in the water overnight; do not drain.",
+        "In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold."
+    ],
+    "ingredients": [
+        "1/2 cup barley",
+        "6 cups water",
+        "1/2 cup white sugar",
+        "1 (10 ounce) package frozen raspberries",
+        "1/2 cup raisins",
+        "1 cup pitted cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Soup",
+    "url": "http://allrecipes.com/recipe/15281/berry-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-spinach-salad.json b/serverless-fleets/data/input/inferencing/recipes/berry-spinach-salad.json
new file mode 100644
index 000000000..7638e9b56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-spinach-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.",
+        "Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use."
+    ],
+    "ingredients": [
+        "1/2 cup sugar",
+        "1 tablespoon Spice Islands\u00ae Ground Mustard",
+        "2 teaspoons Spice Islands\u00ae Poppy Seed",
+        "1 teaspoon Spice Islands\u00ae Minced Onion",
+        "1/2 teaspoon salt",
+        "1 cup Mazola\u00ae Corn Oil",
+        "1/3 cup raspberry vinegar",
+        "1 (10 ounce) bag fresh spinach",
+        "1/4 cup pecans, toasted",
+        "1/4 cup chopped red onion",
+        "1/2 cup dried sweetened cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Spinach Salad",
+    "url": "http://allrecipes.com/recipe/239247/berry-spinach-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-streusel-pie-106866.json b/serverless-fleets/data/input/inferencing/recipes/berry-streusel-pie-106866.json
new file mode 100644
index 000000000..6340f7c27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-streusel-pie-106866.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.",
+        "Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)",
+        "Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400\u00b0F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.",
+        "Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve."
+    ],
+    "ingredients": [
+        "2 1/4 cups all purpose flour",
+        "1 tablespoon sugar",
+        "1/2 teaspoon salt",
+        "7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes",
+        "1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes",
+        "6 tablespoons (about) ice water",
+        "6 tablespoons (packed) golden brown sugar",
+        "6 tablespoons whole almonds",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "4 1/2 tablespoons old-fashioned oats",
+        "4 1/2 tablespoons all purpose flour",
+        "1 cup sugar",
+        "1/4 cup quick-cooking tapioca",
+        "2 tablespoons fresh lemon juice",
+        "5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Fourth of July",
+        "Blackberry",
+        "Blueberry",
+        "Raspberry",
+        "Summer",
+        "Tapioca",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry Streusel Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-streusel-pie-106866"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-surprise.json b/serverless-fleets/data/input/inferencing/recipes/berry-surprise.json
new file mode 100644
index 000000000..b0639f509
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-surprise.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a blender, combine strawberries, pineapple chunks, raspberries and limeade. Blend until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 cup strawberries",
+        "1 cup pineapple chunks",
+        "1/2 cup raspberries",
+        "2 tablespoons frozen limeade concentrate, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Surprise",
+    "url": "http://allrecipes.com/recipe/32373/berry-surprise/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-tart-with-ginger-cream-106760.json b/serverless-fleets/data/input/inferencing/recipes/berry-tart-with-ginger-cream-106760.json
new file mode 100644
index 000000000..fb80ae9fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-tart-with-ginger-cream-106760.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Stir together yolks and 2 tablespoons water for egg wash. Put a baking sheet in freezer.",
+        "Unfold 1 pastry sheet on a 12-inch square of parchment and brush all over with egg wash. Prick entire surface evenly with a fork.",
+        "Unfold a second pastry sheet on a cutting board and cut out a 1 1/4-inch-wide right-angle strip along 2 adjacent edges with a sharp small knife, reserving remaining square for another use. Place right angle on 1 corner on top of 2 adjacent edges of pricked pastry to form first quadrant of tart. Transfer pastry on parchment to baking sheet in freezer and chill until firm, about 10 minutes.",
+        "Transfer pastry on parchment from freezer to cutting board and trim a 1/4-inch-wide strip from all 4 edges using tip of small knife and a ruler and cutting all the way through pastry. Make 1/4-inch-long vertical cuts through double layers of edge about 1/2 inch apart (to help sides rise evenly).",
+        "Return pastry on parchment to baking sheet in freezer and chill until firm but not solid, about 10 minutes more.",
+        "Preheat oven to 450\u00b0F and heat another baking sheet on lowest rack in oven until hot, about 2 minutes.",
+        "Remove baking sheet from oven and transfer pastry on parchment from freezer to hot sheet. Bake pastry on lowest rack of oven until puffed and deep golden brown (a little darker than usual so double edges are cooked through), 14 to 16 minutes. Transfer pastry on parchment to a rack to cool.",
+        "Repeat procedure with remaining 3 packages puff pastry to make remaining 3 quadrants of tart.",
+        "Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth. Add ginger and pulse until finely chopped and mixture is combined well.",
+        "If very puffed, gently flatten inner parts of pastry (single layer) slightly with your palm. Fit quadrants together on flat board to form a giant square tart shell, trimming inside edges of each quadrant slightly with a serrated knife to help quadrants fit together smoothly. \"Glue\" inner edges together with a little ginger cream, then spread remaining ginger cream evenly over tart, leaving double edges as a border.",
+        "Arrange strawberries in a decorative pattern over cream. Bring jelly to a boil with remaining 2 tablespoons water, whisking until smooth, then simmer glaze 1 minute. Toss three fourths of glaze with blueberries in a large bowl and spoon blueberries onto tart to cover cream between strawberries, mounding slightly. Brush strawberries with remaining glaze."
+    ],
+    "ingredients": [
+        "2 large egg yolks",
+        "4 tablespoons water",
+        "4 (17 1/4-oz) packages frozen puff pastry sheets, thawed but kept chilled",
+        "2 (8-oz) packages cream cheese",
+        "1/2 cup granulated sugar",
+        "1/2 cup chopped crystallized ginger (4 oz)",
+        "2 pt strawberries (1 lb), hulled, then halved or quartered if large",
+        "3/4 cup red currant jelly",
+        "4 pt blueberries (2 1/2 lb)",
+        "Garnish: confectioners sugar",
+        "Special Equipment: parchment paper and a large flat board (at least 20 inches square) for serving"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Berry Tart with Ginger Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-tart-with-ginger-cream-106760"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-tart-with-mascarpone-cream-15182.json b/serverless-fleets/data/input/inferencing/recipes/berry-tart-with-mascarpone-cream-15182.json
new file mode 100644
index 000000000..211f2cf72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-tart-with-mascarpone-cream-15182.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F.",
+        "On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.",
+        "Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.",
+        "In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.",
+        "Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream. Tart may be assembled 2 hours ahead and chilled. Bring tart to room temperature and remove side of pan before serving."
+    ],
+    "ingredients": [
+        "sweet pastry dough",
+        "pie weights or raw rice for weighting shell",
+        "1 cup mascarpone cheese (about 8 ounces)",
+        "1/3 cup well-chilled heavy cream",
+        "1/4 cup sugar",
+        "1 1/2 cups small strawberries",
+        "1 cup raspberries",
+        "1 cup blueberries",
+        "1 cup blackberries",
+        "2 tablespoons sweet orange marmalade",
+        "2 tablespoons dark berry liqueur such as blueberry, blackberry, or cassis"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Cheese",
+        "Dessert",
+        "Bake",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry Tart with Mascarpone Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-tart-with-mascarpone-cream-15182"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-tiramisu-243069.json b/serverless-fleets/data/input/inferencing/recipes/berry-tiramisu-243069.json
new file mode 100644
index 000000000..33ebe5aa0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-tiramisu-243069.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "1. At least 8 hours before serving the tiramis\u00f9, combine the blueberries, granulated sugar, and lemon juice in a heavy-bottomed, nonreactive medium saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, until the berries give off their juices, about 5 minutes. Add the raspberries and cook until they are heated through but still hold their shape, about 2 minutes. Remove from the heat.",
+        "2. Arrange half of the ladyfingers in a 9 x 13-inch baking dish, trimming them as necessary to fit. Spoon half of the hot berry sauce evenly over the ladyfingers. Top with the remaining ladyfingers, then the remaining sauce. Let stand until cooled, about 30 minutes.",
+        "3. Combine the mascarpone and confectioner's sugar in a medium bowl. Using an electric mixer on low speed, gradually beat in the heavy cream. Spread the mascarpone mixture over the ladyfingers. Cover loosely with plastic wrap and refrigerate until chilled, at least 4 hours. (The tiramis\u00f9 can be made and refrigerated up to 1 day ahead.) Serve chilled."
+    ],
+    "ingredients": [
+        "3 pints blueberries",
+        "2/3 cup granulated sugar",
+        "3 tablespoons fresh lemon juice",
+        "3 (6-ounce) containers raspberries",
+        "About 40 Italian-style ladyfingers (savoiardi)",
+        "1 (16- to 17.5-ounce) container mascarpone, at room temperature",
+        "2/3 cup confectioner's sugar",
+        "1 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Berry",
+        "Dessert",
+        "Kid-Friendly",
+        "Back to School",
+        "Blueberry",
+        "Lemon",
+        "Fall",
+        "Spring",
+        "Birthday",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry Tiramisu",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-tiramisu-243069"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-toast-cups-232634.json b/serverless-fleets/data/input/inferencing/recipes/berry-toast-cups-232634.json
new file mode 100644
index 000000000..b89871d7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-toast-cups-232634.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 400\u00b0F.",
+        "Combine berries, liqueur, vanilla, 2 tablespoons sugar, and a pinch of salt in a bowl and let macerate at room temperature, stirring occasionally, 20 minutes.",
+        "While berries macerate, cut out 8 rounds from bread using cookie cutter, then roll each round with a rolling pin, pressing firmly, into a flat 3 1/4-inch round. Generously brush muffin cups with some butter and press bread rounds onto bottom and up side of cups. Brush with remaining butter and toast until bottoms are golden, about 10 minutes.",
+        "While bread cups toast, beat cream with remaining tablespoon sugar using an electric mixer at high speed until it just holds soft peaks.",
+        "Transfer 2 toast cups to each of 4 plates, then divide berry mixture among toast cups and top with whipped cream and any leftover liquid from berries."
+    ],
+    "ingredients": [
+        "3/4 lb berries, trimmed and thinly sliced if using strawberries",
+        "2 tablespoons fruit liqueur such as triple sec or cr\u00e8me de cassis",
+        "1 teaspoon vanilla",
+        "3 tablespoons sugar",
+        "8 slices firm white sandwich bread",
+        "2 tablespoons unsalted butter, melted",
+        "1/2 cup chilled heavy cream",
+        "Special equipment: a 3-inch round cookie cutter; a muffin tin with at least 8 (1/3- to 1/2-cup) muffin cups"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Milk/Cream",
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry Toast Cups",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-toast-cups-232634"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-trifle.json b/serverless-fleets/data/input/inferencing/recipes/berry-trifle.json
new file mode 100644
index 000000000..4bfe5a95d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-trifle.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place cubed cake in bottom of large glass serving bowl.  Layer the blueberries, raspberries and blackberries on top of the cake.  Sprinkle with praline liqueur.",
+        "In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well.  Pour mixture over frozen berries.  Top custard with remaining cool whip.  Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) package prepared pound cake, cubed",
+        "1 (10 ounce) package frozen blueberries",
+        "1 (10 ounce) package frozen raspberries",
+        "1 (10 ounce) package frozen blackberries",
+        "2 tablespoons praline liqueur",
+        "1 (5 ounce) package instant vanilla pudding mix",
+        "1/2 cup milk",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (8 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Trifle",
+    "url": "http://allrecipes.com/recipe/18993/berry-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-vinegar.json b/serverless-fleets/data/input/inferencing/recipes/berry-vinegar.json
new file mode 100644
index 000000000..3ce64c385
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-vinegar.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature."
+    ],
+    "ingredients": [
+        "3 cups cider vinegar",
+        "1 cup raspberries",
+        "2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Vinegar",
+    "url": "http://allrecipes.com/recipe/14479/berry-vinegar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-vodka-cooler-201175.json b/serverless-fleets/data/input/inferencing/recipes/berry-vodka-cooler-201175.json
new file mode 100644
index 000000000..b93f9d143
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-vodka-cooler-201175.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Combine thawed raspberries with syrup, strawberries with syrup, and lemon juice in processor. Pur\u00e9e until smooth. Strain liquid into pitcher; discard solids in strainer. Add cherry juice and vodka. Stir well. (Can be made 6 hours ahead. Chill.)",
+        "Stir sparkling water and ice cubes into pitcher. Pour cooler into cocktail glasses. Garnish with mint, if desired."
+    ],
+    "ingredients": [
+        "1 10-ounce package frozen sweetened raspberries in syrup, thawed",
+        "1 10-ounce package frozen sweetened strawberries in syrup, thawed",
+        "1/4 cup fresh lemon juice",
+        "3 cups black cherry juice",
+        "2 cups currant-flavored vodka or plain vodka",
+        "2 cups sparkling water",
+        "3 cups ice cubes",
+        "Optional garnish: Fresh mint sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Vodka",
+        "Alcoholic",
+        "Food Processor",
+        "Raspberry",
+        "Strawberry",
+        "Lemon",
+        "Cherry",
+        "Mint",
+        "Summer",
+        "Drink"
+    ],
+    "title": "Berry-Vodka Cooler",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-vodka-cooler-201175"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-walnut-cereal-366811.json b/serverless-fleets/data/input/inferencing/recipes/berry-walnut-cereal-366811.json
new file mode 100644
index 000000000..f71844cf7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-walnut-cereal-366811.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In a bowl, combine all ingredients."
+    ],
+    "ingredients": [
+        "3/4 cup cooked bulgur wheat",
+        "1/2 cup blueberries",
+        "1/2 cup 1 percent milk",
+        "2 tablespoons chopped walnuts",
+        "1 teaspoon maple syrup",
+        "1/2 teaspoon cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Nut",
+        "Breakfast",
+        "Low Fat",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Mother's Day",
+        "Back to School",
+        "Blueberry",
+        "Tree Nut",
+        "Walnut",
+        "Summer",
+        "Healthy",
+        "Bulgur",
+        "Self",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Berry Walnut Cereal",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-walnut-cereal-366811"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-yogurt-crunch.json b/serverless-fleets/data/input/inferencing/recipes/berry-yogurt-crunch.json
new file mode 100644
index 000000000..ba944f4c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-yogurt-crunch.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours.",
+        "Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature.",
+        "Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/377482.jpg",
+    "ingredients": [
+        "3 cups plain low-fat yogurt",
+        "1 (1.5 ounce) envelope instant sugar-free vanilla pudding mix",
+        "2 cups blueberries, raspberries and sliced strawberries, mixed",
+        "3/4 cup wheat and barley nugget cereal (e.g. Grape-Nuts\u2122)",
+        "1 cup blueberries, raspberries and sliced strawberries, mixed",
+        "1 tablespoon white sugar",
+        "1 tablespoon fresh lemon juice",
+        "1/2 cup sweetened whipped cream for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berry Yogurt Crunch",
+    "url": "http://allrecipes.com/recipe/143047/berry-yogurt-crunch/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/berry-yogurt-smoothie-201222.json b/serverless-fleets/data/input/inferencing/recipes/berry-yogurt-smoothie-201222.json
new file mode 100644
index 000000000..78eba7025
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berry-yogurt-smoothie-201222.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Combine all ingredients in blender. Blend until thick and smooth, about 2 minutes. Pour into 2 large glasses and serve immediately."
+    ],
+    "ingredients": [
+        "cup frozen unsweetened raspberries",
+        "1 cup frozen unsweetened blackberries",
+        "1 8-ounce container vanilla yogurt",
+        "1 cup reduced-fat (2%) milk",
+        "3 tablespoons honey",
+        "1 teaspoon grated orange peel",
+        "1 teaspoon vanilla extract",
+        "Large pinch of ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Non-Alcoholic",
+        "Blender",
+        "Yogurt",
+        "Blackberry",
+        "Raspberry",
+        "Orange",
+        "Vanilla",
+        "Summer",
+        "Honey",
+        "Cinnamon",
+        "Drink"
+    ],
+    "title": "Berry-Yogurt Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/berry-yogurt-smoothie-201222"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berrylicious-frozen-sangria-slush.json b/serverless-fleets/data/input/inferencing/recipes/berrylicious-frozen-sangria-slush.json
new file mode 100644
index 000000000..1606c94e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berrylicious-frozen-sangria-slush.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine red wine, ice cubes, blueberries, raspberries, strawberries, orange-flavored liqueur, orange juice, and sugar in a blender; process until smooth. Serve immediately or freeze."
+    ],
+    "ingredients": [
+        "1 cup red wine",
+        "1 cup ice cubes, crushed",
+        "1/3 cup frozen blueberries",
+        "1/3 cup fresh raspberries",
+        "1/3 cup frozen strawberries",
+        "1/4 cup orange-flavored liqueur",
+        "1/2 orange, juiced",
+        "1 tablespoon white sugar, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Berrylicious Frozen Sangria Slush",
+    "url": "http://allrecipes.com/recipe/244187/berrylicious-frozen-sangria-slush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berrymisu-104848.json b/serverless-fleets/data/input/inferencing/recipes/berrymisu-104848.json
new file mode 100644
index 000000000..23067c4e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berrymisu-104848.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Puree thawed raspberries in processor until smooth. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer. Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth. Beat chilled whipping cream in another large bowl until peaks form. Gently fold whipped cream into cream cheese mixture. Add pureed raspberries and fold just until combined.",
+        "Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently. Cool slightly. Dip 1 biscuit briefly into lemon syrup, turning to coat. Place flat side up in bottom of 12-cup trifle dish. Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary. Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish. Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary. Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture.",
+        "Cover and refrigerate until set, at least 3 hours and up to 1 day. Garnish with fresh raspberries and with fresh mint sprigs, if desired."
+    ],
+    "ingredients": [
+        "1 12-ounce package frozen unsweetened raspberries, thawed",
+        "12 ounces cream cheese, room temperature",
+        "1 1/2 cups sugar",
+        "2 cups chilled whipping cream",
+        "1 cup water",
+        "1/2 cup fresh lemon juice",
+        "40 (about) Champagne biscuits (crisp ladyfinger-style cookies; from two 3.5-ounce packages)",
+        "Fresh raspberries",
+        "Fresh mint sprigs (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Mixer",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Cream Cheese",
+        "Raspberry",
+        "Spring",
+        "Chill"
+    ],
+    "title": "Berrymisu",
+    "url": "http://www.epicurious.com/recipes/food/views/berrymisu-104848"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berthas-big-bourbon-bundt-cake.json b/serverless-fleets/data/input/inferencing/recipes/berthas-big-bourbon-bundt-cake.json
new file mode 100644
index 000000000..1e053303f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berthas-big-bourbon-bundt-cake.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.",
+        "Beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in 1 teaspoon vanilla and 1/4 cup bourbon.",
+        "Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside.",
+        "Prepare the filling: combine 1/4 cup butter, 1/4 cup cocoa powder, 3/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside.",
+        "Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter.",
+        "Bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. Let cool on wire rack for about 20 minutes.",
+        "Invert cake onto a serving plate and allow it to cool completely before glazing.",
+        "For the glaze: sift 1/4 cup cocoa powder with 1 cup confectioners' sugar. Mix in 1 teaspoon vanilla, 1 tablespoon of butter, and 4 tablespoons hot water; add 1 to 2 more tablespoons water until desired consistency is reached. Spoon glaze over top of cooled cake."
+    ],
+    "ingredients": [
+        "Cake:",
+        "1 cup butter, room temperature",
+        "1 (8 ounce) package cream cheese, room temperature",
+        "1 cup white sugar",
+        "1/2 cup packed brown sugar",
+        "4 eggs, room temperature",
+        "1 teaspoon vanilla extract",
+        "1/4 cup bourbon",
+        "6 tablespoons unsweetened cocoa powder",
+        "2 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 pinch salt",
+        "Filling:",
+        "1/4 cup unsalted butter, at room temperature",
+        "1/4 cup unsweetened cocoa powder",
+        "3/4 cup packed brown sugar",
+        "1 tablespoon bourbon",
+        "1 cup toasted pecan pieces",
+        "Glaze:",
+        "1/4 cup unsweetened cocoa powder",
+        "1 cup confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon butter, softened",
+        "5 tablespoons hot water or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bertha's Big Bourbon Bundt Cake",
+    "url": "http://allrecipes.com/recipe/7696/berthas-big-bourbon-bundt-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berthas-blueberry-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/berthas-blueberry-dumplings.json
new file mode 100644
index 000000000..50fe493d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berthas-blueberry-dumplings.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium bowl, mix flour, baking powder and salt.  Rub in lard with fingers.  Stir in milk to make a soft dough.",
+        "In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved.  Stir in blueberries.  Drop dough by rounded spoonfuls into simmering blueberry syrup.  Cover and simmer 10 minutes.  Serve."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3 tablespoons lard",
+        "2/3 cup milk",
+        "2 cups water",
+        "1 cup white sugar",
+        "1 pint blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bertha's Blueberry Dumplings",
+    "url": "http://allrecipes.com/recipe/24695/berthas-blueberry-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/berthas-pecan-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/berthas-pecan-cream-pie.json
new file mode 100644
index 000000000..9d05541a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/berthas-pecan-cream-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C.)",
+        "In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.",
+        "In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.",
+        "Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie shell, baked",
+        "4 egg yolks",
+        "2 cups milk",
+        "2/3 cup white sugar",
+        "1/3 cup cornstarch",
+        "1 pinch salt",
+        "1/2 teaspoon vanilla extract",
+        "1 cup ground pecans",
+        "4 egg whites",
+        "1/2 teaspoon vanilla extract",
+        "6 tablespoons white sugar",
+        "1/4 cup ground pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bertha's Pecan Cream Pie",
+    "url": "http://allrecipes.com/recipe/24092/berthas-pecan-cream-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/besan-gram-flour-halwa.json b/serverless-fleets/data/input/inferencing/recipes/besan-gram-flour-halwa.json
new file mode 100644
index 000000000..a403046b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/besan-gram-flour-halwa.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.",
+        "Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1/2 cup water",
+        "1/2 teaspoon ground cardamom",
+        "3/4 cup ghee (clarified butter)",
+        "1 cup chickpea flour (besan)",
+        "1 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Besan (Gram Flour) Halwa",
+    "url": "http://allrecipes.com/recipe/210476/besan-gram-flour-halwa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/besan-laddu.json b/serverless-fleets/data/input/inferencing/recipes/besan-laddu.json
new file mode 100644
index 000000000..ac96ad8cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/besan-laddu.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat the ghee in a skillet over medium-low heat. Stir the chickpea flour into the ghee and cook until golden brown and has a nutty smell. You cannot miss the fragrance of roasted besan. It will perfume the entire house. Turn off the heat and let the besan cool till just warm.",
+        "Stir the confectioners' sugar and cardamom into the flour mixture. Pinch the mixture together with your fingers. It should hold the shape. If not, sprinkle some milk till the mixture is able to bind together. Form the mixture into lime-sized balls and roll between your palms till smooth and even. Serve."
+    ],
+    "ingredients": [
+        "1 1/4 pounds ghee (clarified butter)",
+        "2 pounds chickpea flour (besan)",
+        "6 cups confectioners' sugar",
+        "1 tablespoon ground cardamom",
+        "milk, as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Besan Laddu",
+    "url": "http://allrecipes.com/recipe/212446/besan-laddu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/besan-ladoo.json b/serverless-fleets/data/input/inferencing/recipes/besan-ladoo.json
new file mode 100644
index 000000000..b4984ac85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/besan-ladoo.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.",
+        "Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly.",
+        "While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours."
+    ],
+    "ingredients": [
+        "3/4 cup ghee (clarified butter)",
+        "2 cups chickpea flour (besan)",
+        "1/2 cup shredded sweetened coconut (optional)",
+        "3 tablespoons ground almonds",
+        "1/2 cup superfine (castor) sugar",
+        "1/2 teaspoon ground cardamom"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Besan Ladoo",
+    "url": "http://allrecipes.com/recipe/133742/besan-ladoo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bessys-zesty-grilled-garlic-herb-chi.json b/serverless-fleets/data/input/inferencing/recipes/bessys-zesty-grilled-garlic-herb-chi.json
new file mode 100644
index 000000000..fb6668bf2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bessys-zesty-grilled-garlic-herb-chi.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.",
+        "Preheat the grill for medium heat.",
+        "Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 cup extra virgin olive oil",
+        "1/2 cup white sugar",
+        "1/2 tablespoon honey",
+        "1/2 teaspoon saffron",
+        "4 cloves garlic, minced",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried thyme",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon salt",
+        "1/2 teaspoon dried oregano",
+        "1/4 teaspoon dried parsley",
+        "1 pinch dried sage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bessy's Zesty Grilled Garlic-Herb Chicken",
+    "url": "http://allrecipes.com/recipe/51825/bessys-zesty-grilled-garlic-herb-chi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-100-calorie-blueberry-muffins.json b/serverless-fleets/data/input/inferencing/recipes/best-100-calorie-blueberry-muffins.json
new file mode 100644
index 000000000..d975fe65b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-100-calorie-blueberry-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.",
+        "Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon ground cinnamon",
+        "3/4 cup white sugar",
+        "1/3 cup applesauce",
+        "1/3 cup skim milk",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "2 cups fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best 100 Calorie Blueberry Muffins",
+    "url": "http://allrecipes.com/recipe/228483/best-100-calorie-blueberry-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-all-purpose-gluten-free-flour-bl.json b/serverless-fleets/data/input/inferencing/recipes/best-all-purpose-gluten-free-flour-bl.json
new file mode 100644
index 000000000..65325ec34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-all-purpose-gluten-free-flour-bl.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk white rice flour, corn flour, arrowroot flour, brown rice flour, sorghum flour, and xanthan gum flour together in a bowl. Keep flour blend in sealed plastic bags or air-tight containers."
+    ],
+    "ingredients": [
+        "5 cups white rice flour",
+        "3 1/2 cups corn flour",
+        "3 1/2 cups arrowroot flour",
+        "2 1/2 cups brown rice flour",
+        "1 1/2 cups sorghum flour",
+        "4 teaspoons xanthan gum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best All-Purpose Gluten-Free Flour Blend",
+    "url": "http://allrecipes.com/recipe/242067/best-all-purpose-gluten-free-flour-bl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-apple-crisp-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-apple-crisp-ever.json
new file mode 100644
index 000000000..911a1ce39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-apple-crisp-ever.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.",
+        "Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp."
+    ],
+    "ingredients": [
+        "4 apples - peeled, cored and sliced",
+        "1/2 cup brown sugar",
+        "1 cup all-purpose flour",
+        "3/4 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1 egg, beaten",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Apple Crisp Ever",
+    "url": "http://allrecipes.com/recipe/16854/best-apple-crisp-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-apple-crumble.json b/serverless-fleets/data/input/inferencing/recipes/best-apple-crumble.json
new file mode 100644
index 000000000..bc8b29003
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-apple-crumble.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place apples in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 15 minutes, or until soft. Drain, and cool. Place in a large bowl, and toss with 2 tablespoons sugar to evenly coat.",
+        "In a large bowl, whip together the 1/2 cup butter and 2 tablespoons sugar until fluffy. Mix in the egg. In a separate bowl, mix 2 cups flour, baking powder, and custard powder. Mix dry ingredients into the bowl with butter and sugar. Press crust into the bottom and up the sides of a 9 inch springform pan.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Drain apples and place into the crust. Cut together 3/4 cup sugar, 3/4 cup butter, 1 1/4 cups flour, and cinnamon. Mix in coconut and oats. Sprinkle over the apples.",
+        "Bake 1 hour in the preheated oven, until golden brown. Remove sides from pan and allow crumble to cool before serving."
+    ],
+    "ingredients": [
+        "6 large Granny Smith apples - peeled, cored and chopped",
+        "2 tablespoons white sugar",
+        "1/2 cup butter",
+        "2 tablespoons white sugar",
+        "1 egg",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 cup custard powder",
+        "3/4 cup white sugar",
+        "3/4 cup butter",
+        "1 1/4 cups all-purpose flour",
+        "2 teaspoons ground cinnamon",
+        "1/3 cup shredded coconut",
+        "1/3 cup rolled oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Apple Crumble",
+    "url": "http://allrecipes.com/recipe/86751/best-apple-crumble/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/best-apple-pie.json
new file mode 100644
index 000000000..3a041edc2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-apple-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.",
+        "Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.",
+        "Bake in preheated oven for 35 to 45 minutes, until crust is golden brown."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "2 tablespoons all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "9 apples - peeled, cored and sliced",
+        "1 tablespoon lemon juice",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Apple Pie",
+    "url": "http://allrecipes.com/recipe/15083/best-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-apple-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-apple-salad.json
new file mode 100644
index 000000000..ff1f147f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-apple-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat."
+    ],
+    "ingredients": [
+        "2 medium sweet apples, cored and cubed",
+        "1 green bell pepper, diced",
+        "1/4 cup chopped red onion",
+        "1 (15 ounce) can kidney beans, rinsed and drained",
+        "2 tablespoons white wine vinegar",
+        "1 tablespoon honey",
+        "2 teaspoons Dijon mustard",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Apple Salad",
+    "url": "http://allrecipes.com/recipe/89549/best-apple-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bacon-appetizer.json b/serverless-fleets/data/input/inferencing/recipes/best-bacon-appetizer.json
new file mode 100644
index 000000000..767921f82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bacon-appetizer.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.",
+        "Mix cream cheese and brown sugar together in a small bowl; spread over bacon slice. Roll up and transfer to the baking sheet.",
+        "Bake in the preheated oven until bacon is browned and crisp, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 teaspoons cream cheese",
+        "1 teaspoon brown sugar",
+        "1 slice applewood-smoked bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bacon Appetizer",
+    "url": "http://allrecipes.com/recipe/256419/best-bacon-appetizer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bacon-wrapped-water-chestnuts.json b/serverless-fleets/data/input/inferencing/recipes/best-bacon-wrapped-water-chestnuts.json
new file mode 100644
index 000000000..5e5ba1834
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bacon-wrapped-water-chestnuts.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Soak water chestnuts in a bowl with soy sauce for at least 3 hours; drain.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange on a shallow baking dish. Repeat with remaining water chestnuts.",
+        "Bake in the preheated oven until bacon is crisp, 25 to 35 minutes.",
+        "Meanwhile, mix brown sugar, mayonnaise, and chili sauce in a bowl until dipping sauce is smooth. Serve bacon-wrapped water chestnuts with dipping sauce."
+    ],
+    "ingredients": [
+        "2 (8 ounce) cans water chestnuts, drained",
+        "1/3 cup soy sauce",
+        "1 pound bacon, halved crosswise",
+        "20 toothpicks, or as needed",
+        "1/3 cup packed brown sugar",
+        "1/3 cup mayonnaise",
+        "1/3 cup chili sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bacon Wrapped Water Chestnuts",
+    "url": "http://allrecipes.com/recipe/233601/best-bacon-wrapped-water-chestnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-baconless-broccoli-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-baconless-broccoli-salad.json
new file mode 100644
index 000000000..f4c58a568
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-baconless-broccoli-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Make the salad by tossing together the broccoli, onion, cranberries, pumpkin seeds, and flax seeds in a large bowl.",
+        "Whisk together the mayonnaise, vinegar, and white sugar; pour over the salad. Toss to evenly coat. Chill at least 30 minutes. Sprinkle with pecans before serving."
+    ],
+    "ingredients": [
+        "6 cups chopped fresh broccoli",
+        "1/4 cup chopped red onion",
+        "3/4 cup dried cranberries",
+        "1/2 cup pumpkin seeds",
+        "2 tablespoons flax seeds",
+        "1/2 cup mayonnaise",
+        "2 tablespoons raspberry vinegar",
+        "2 tablespoons white sugar",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Baconless Broccoli Salad",
+    "url": "http://allrecipes.com/recipe/112133/best-baconless-broccoli-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-baconless-spinach-salad-dressing.json b/serverless-fleets/data/input/inferencing/recipes/best-baconless-spinach-salad-dressing.json
new file mode 100644
index 000000000..04a541e4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-baconless-spinach-salad-dressing.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk olive oil, white wine vinegar, Dijon mustard, red onion, sea salt, black pepper, and lemon juice together in a microwave-safe bowl.",
+        "Cook oil mixture in the microwave until hot and almost boiling, 1 1/2 to 2 minutes. Gradually whisk sugar into hot mixture until dressing is thick and creamy."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "2 tablespoons white wine vinegar",
+        "2 teaspoons honey Dijon mustard",
+        "2 teaspoons grated red onion",
+        "1 teaspoon sea salt",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon lemon juice",
+        "1/3 cup white sugar, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Baconless Spinach Salad Dressing",
+    "url": "http://allrecipes.com/recipe/241756/best-baconless-spinach-salad-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-baked-chicken.json b/serverless-fleets/data/input/inferencing/recipes/best-baked-chicken.json
new file mode 100644
index 000000000..b3c6bf8f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-baked-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking dish.",
+        "In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter.",
+        "Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear."
+    ],
+    "ingredients": [
+        "8 skinless, boneless chicken breast halves",
+        "1 cup sour cream",
+        "2 tablespoons fresh lemon juice",
+        "2 teaspoons soy sauce",
+        "2 teaspoons celery salt",
+        "2 teaspoons garlic salt",
+        "1 dash pepper",
+        "1 (6 ounce) package herb-seasoned stuffing mix, crushed into crumbs",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Baked Chicken",
+    "url": "http://allrecipes.com/recipe/28242/best-baked-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-baked-french-fries.json b/serverless-fleets/data/input/inferencing/recipes/best-baked-french-fries.json
new file mode 100644
index 000000000..b7ff478d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-baked-french-fries.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.",
+        "Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.",
+        "Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.",
+        "Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "6 Yukon Gold potatoes, cut into thick fries",
+        "1 tablespoon white sugar",
+        "1/4 cup extra-virgin olive oil",
+        "1 teaspoon garlic powder, or more to taste",
+        "1 teaspoon salt, or more to taste",
+        "1 teaspoon ground black pepper, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Baked French Fries",
+    "url": "http://allrecipes.com/recipe/229310/best-baked-french-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bananabanana-nut-ice-cream-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-bananabanana-nut-ice-cream-ever.json
new file mode 100644
index 000000000..883879a1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bananabanana-nut-ice-cream-ever.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place bananas in a food processor; puree until smooth.",
+        "Stir sweetened condensed milk with pudding mix in a large bowl. Stir in banana puree, whole milk, heavy whipping cream, and light whipping cream until smooth. Chill pudding mixture in freezer for 1 hour, scraping down sides and stir after 30 minutes.",
+        "Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency. Gently stir in almonds. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight."
+    ],
+    "ingredients": [
+        "8 small ripe bananas",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "2 1/2 cups whole milk",
+        "2 cups heavy whipping cream",
+        "1 cup light whipping cream",
+        "1 cup chopped almonds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Banana/Banana Nut Ice Cream Ever!",
+    "url": "http://allrecipes.com/recipe/222771/best-bananabanana-nut-ice-cream-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-barbecued-beef.json b/serverless-fleets/data/input/inferencing/recipes/best-barbecued-beef.json
new file mode 100644
index 000000000..c4ff7136c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-barbecued-beef.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Rub the beef with half the lard and all the red chile.  Place meat in a large bowl.",
+        "In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add  vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.",
+        "Preheat broiler.",
+        "Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes.  Turn the meat over.  Baste it with the marinade, rubbing the fat from the marinade over the surface.  Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving."
+    ],
+    "ingredients": [
+        "4 pounds top round roast",
+        "1/4 cup lard",
+        "1/2 teaspoon crushed red pepper flakes",
+        "8 tablespoons unsalted butter",
+        "1/2 cup cider vinegar",
+        "1 tablespoon fresh chopped tarragon",
+        "1 1/2 cups red wine",
+        "1/3 cup onion, shredded",
+        "2 tablespoons Worcestershire sauce",
+        "1 clove garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Barbecued Beef",
+    "url": "http://allrecipes.com/recipe/14650/best-barbecued-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-barbequed-burgers.json b/serverless-fleets/data/input/inferencing/recipes/best-barbequed-burgers.json
new file mode 100644
index 000000000..c48be16fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-barbequed-burgers.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat, and lightly oil grate.",
+        "In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties.",
+        "Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 egg, beaten",
+        "1/4 cup quick cooking oats",
+        "1 tablespoon dried onion flakes",
+        "1/2 teaspoon seasoning salt",
+        "1 dash ground black pepper",
+        "2 tablespoons ketchup",
+        "1 teaspoon dry onion soup mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Barbequed Burgers",
+    "url": "http://allrecipes.com/recipe/48208/best-barbequed-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-basic-sweet-bread.json b/serverless-fleets/data/input/inferencing/recipes/best-basic-sweet-bread.json
new file mode 100644
index 000000000..cd2ea516f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-basic-sweet-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.",
+        "In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.",
+        "Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375  degrees F (190 degrees C).",
+        "Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1/3 cup white sugar",
+        "1/3 cup butter",
+        "1 tablespoon active dry yeast",
+        "4 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "2 eggs",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Basic Sweet Bread",
+    "url": "http://allrecipes.com/recipe/27023/best-basic-sweet-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bbq-rub-in-texas.json b/serverless-fleets/data/input/inferencing/recipes/best-bbq-rub-in-texas.json
new file mode 100644
index 000000000..5fca603f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bbq-rub-in-texas.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar."
+    ],
+    "ingredients": [
+        "1 (16 ounce) bottle seasoning salt",
+        "1/4 cup paprika",
+        "2/3 cup chili powder",
+        "1 teaspoon ground ginger",
+        "1 teaspoon ground nutmeg",
+        "2 teaspoons ground dry mustard",
+        "1 teaspoon ground cloves",
+        "1 teaspoon dry mesquite flavored seasoning mix",
+        "2 tablespoons garlic salt",
+        "1 tablespoon black pepper",
+        "1 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best BBQ Rub in Texas",
+    "url": "http://allrecipes.com/recipe/27251/best-bbq-rub-in-texas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bbq-shrimp-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-bbq-shrimp-ever.json
new file mode 100644
index 000000000..5e97878ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bbq-shrimp-ever.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.",
+        "Preheat an outdoor grill for medium-high heat, and lightly oil the grate.",
+        "Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.",
+        "Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side."
+    ],
+    "ingredients": [
+        "1 cup canola oil",
+        "3/4 teaspoon hot pepper sauce (such as Tabasco\u00ae)",
+        "2 cloves garlic, crushed",
+        "1/4 cup tomato-based chili sauce",
+        "1 lemon, juiced",
+        "1 teaspoon dried oregano",
+        "2 pounds peeled and deveined medium shrimp",
+        "16 skewers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best BBQ Shrimp Ever",
+    "url": "http://allrecipes.com/recipe/215485/best-bbq-shrimp-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-bean-salad.json
new file mode 100644
index 000000000..58c820d0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bean-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.",
+        "Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving."
+    ],
+    "ingredients": [
+        "1 (14.5 ounce) can green beans, drained",
+        "1 (14.5 ounce) can wax beans, drained",
+        "1 (15.5 ounce) can garbanzo beans, drained",
+        "1 (14.5 ounce) can kidney beans, drained",
+        "1 (14.5 ounce) can black beans, drained",
+        "1/2 cup chopped green pepper",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped celery",
+        "1/2 cup salad oil",
+        "1/2 cup vinegar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "3/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bean Salad",
+    "url": "http://allrecipes.com/recipe/94055/best-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-beef-and-broccoli.json b/serverless-fleets/data/input/inferencing/recipes/best-beef-and-broccoli.json
new file mode 100644
index 000000000..2c8d47218
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-beef-and-broccoli.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.",
+        "Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.",
+        "Reduce heat and cover. Cook to desired doneness."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 pound round steak, thinly sliced into 2 inch pieces",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 large onion, thinly sliced",
+        "2 cups fresh broccoli florets, chopped",
+        "1 (10.75 ounce) can  condensed cream of broccoli soup",
+        "1/4 cup water",
+        "3 tablespoons soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Beef and Broccoli",
+    "url": "http://allrecipes.com/recipe/26591/best-beef-and-broccoli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-beef-chow-mein.json b/serverless-fleets/data/input/inferencing/recipes/best-beef-chow-mein.json
new file mode 100644
index 000000000..29e91f746
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-beef-chow-mein.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring water to a boil in a large pot. Cook chow mein noodles until soft, 5 to 6 minutes. Drain and rinse with cool water.",
+        "Mix flank steak, teriyaki sauce, 2 tablespoons soy sauce, cornstarch, and 2 cloves garlic together in a small bowl.",
+        "Mix remaining 2 tablespoons soy sauce, 4 cloves garlic, 1 cup water, chow mein sauce mix, teriyaki glaze, and sriracha sauce in a separate bowl to make sauce.",
+        "Preheat a wok over medium-high heat; add 2 tablespoons peanut oil. Add steak and onion; cook and stir until beef is brown and onion is translucent, about 3 minutes. Transfer to a plate.",
+        "Pour remaining 2 tablespoons peanut oil into the wok. Add carrots, mushrooms, broccoli, and celery; cook and stir until browned, about 3 minutes.",
+        "Return steak and onion mixture to the wok. Add noodles, sauce, bean sprouts, shrimp, bok choy; cook, stirring occasionally, until noodles are heated through and shrimp are opaque, about 4 minutes. Season with pepper."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "14 ounces chow mein noodles (such as Golden Dragon\u00ae)",
+        "1 pound flank steak, cut into thin strips",
+        "6 tablespoons teriyaki sauce",
+        "1/4 cup soy sauce, divided",
+        "3 tablespoons cornstarch",
+        "6 cloves garlic, crushed, divided",
+        "1 cup water",
+        "1 (1.5 ounce) package chow mein sauce mix (such as Su Wong\u00ae)",
+        "2 tablespoons teriyaki glaze",
+        "1 tablespoon sriracha sauce, or more to taste",
+        "1/4 cup peanut oil, divided",
+        "1 onion, chopped",
+        "2 carrots, sliced",
+        "1 cup sliced fresh mushrooms",
+        "1 cup broccoli florets",
+        "2 stalks celery, sliced",
+        "8 ounces bean sprouts",
+        "12 fresh shrimp (optional)",
+        "1 1/2 cups chopped bok choy",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Beef Chow Mein",
+    "url": "http://allrecipes.com/recipe/255938/best-beef-chow-mein/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-beef-dip-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-beef-dip-ever.json
new file mode 100644
index 000000000..6ef043570
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-beef-dip-ever.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better."
+    ],
+    "ingredients": [
+        "4 pounds beef chuck roast",
+        "1 tablespoon minced garlic",
+        "1 tablespoon dried rosemary",
+        "3 bay leaves",
+        "1 cup soy sauce",
+        "6 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Beef Dip Ever",
+    "url": "http://allrecipes.com/recipe/50235/best-beef-dip-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-beef-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/best-beef-enchiladas.json
new file mode 100644
index 000000000..11b5f9ded
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-beef-enchiladas.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.",
+        "Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.",
+        "Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving."
+    ],
+    "ingredients": [
+        "2 pounds ground beef",
+        "1/4 onion, finely chopped",
+        "1 cup shredded Cheddar cheese",
+        "1/2 cup sour cream",
+        "1 tablespoon dried parsley",
+        "1 tablespoon taco seasoning",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon ground black pepper",
+        "2 1/2 cups enchilada sauce",
+        "1 1/2 teaspoons chili powder",
+        "1 clove garlic, minced",
+        "1/2 teaspoon salt",
+        "8 flour tortillas",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (4 ounce) can sliced black olives, drained",
+        "1/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Beef Enchiladas",
+    "url": "http://allrecipes.com/recipe/229123/best-beef-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-beef-stroganoff.json b/serverless-fleets/data/input/inferencing/recipes/best-beef-stroganoff.json
new file mode 100644
index 000000000..158860bbe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-beef-stroganoff.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.",
+        "Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.",
+        "In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package egg noodles",
+        "2 tablespoons butter, softened",
+        "2 onions, finely chopped",
+        "2 cloves garlic, minced",
+        "1 (8 ounce) package fresh mushrooms, thinly sliced",
+        "1 pound beef loin steak, cut into thin strips",
+        "1 (14 ounce) can beef consomme",
+        "1/4 cup Burgundy wine (optional)",
+        "3 tablespoons lemon juice",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons cold water, or as needed",
+        "1 (8 ounce) container sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Beef Stroganoff",
+    "url": "http://allrecipes.com/recipe/87025/best-beef-stroganoff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-beer-cheese-soup.json b/serverless-fleets/data/input/inferencing/recipes/best-beer-cheese-soup.json
new file mode 100644
index 000000000..86f6c839d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-beer-cheese-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.",
+        "Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "2 tablespoons butter or margarine",
+        "1 onion, diced",
+        "1 carrot, diced",
+        "1 celery rib, diced",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "1 bunch green onions, chopped",
+        "2 tablespoons flour",
+        "2 cups chicken broth",
+        "2 (12 fluid ounce) cans or bottles domestic beer",
+        "1 pound processed cheese food, cubed",
+        "1/2 pound sharp Cheddar cheese, grated",
+        "2 teaspoons garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Beer Cheese Soup",
+    "url": "http://allrecipes.com/recipe/160826/best-beer-cheese-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-beet-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-beet-salad.json
new file mode 100644
index 000000000..fbf04c39f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-beet-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.",
+        "Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes.",
+        "To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl.",
+        "Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 bunch beets",
+        "1/2 cup mayonnaise",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Beet Salad",
+    "url": "http://allrecipes.com/recipe/83808/best-beet-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-benedictine-spread.json b/serverless-fleets/data/input/inferencing/recipes/best-benedictine-spread.json
new file mode 100644
index 000000000..fa9aa54c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-benedictine-spread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.",
+        "Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time."
+    ],
+    "ingredients": [
+        "2 English cucumbers - peeled, seeded, and cut into 2-inch chunks",
+        "2 tablespoons minced white onion",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 teaspoon dried dill",
+        "1 dash hot pepper sauce (such as Tabasco\u00ae), or to taste",
+        "1 drop green food coloring, or as needed (optional)",
+        "cayenne pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Benedictine Spread",
+    "url": "http://allrecipes.com/recipe/233476/best-benedictine-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-big-fat-chewy-chocolate-chip-c.json b/serverless-fleets/data/input/inferencing/recipes/best-big-fat-chewy-chocolate-chip-c.json
new file mode 100644
index 000000000..759803873
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-big-fat-chewy-chocolate-chip-c.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.",
+        "Sift together the flour, baking soda and salt; set aside.",
+        "In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.",
+        "Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3/4 cup unsalted butter, melted",
+        "1 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "1 tablespoon vanilla extract",
+        "1 egg",
+        "1 egg yolk",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Big, Fat, Chewy Chocolate Chip Cookie",
+    "url": "http://allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bircher-muesli.json b/serverless-fleets/data/input/inferencing/recipes/best-bircher-muesli.json
new file mode 100644
index 000000000..ec821ef97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bircher-muesli.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large glass bowl, stir together the oats, raisins, honey, yogurt and soy milk. Cover and refrigerate overnight before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/191795.jpg",
+    "ingredients": [
+        "2 cups rolled oats",
+        "3 tablespoons raisins",
+        "3 tablespoons honey",
+        "1 1/2 cups plain yogurt",
+        "1 1/4 cups soy milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bircher Muesli",
+    "url": "http://allrecipes.com/recipe/106721/best-bircher-muesli/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-black-beans.json b/serverless-fleets/data/input/inferencing/recipes/best-black-beans.json
new file mode 100644
index 000000000..62139dfda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-black-beans.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve."
+    ],
+    "ingredients": [
+        "1 (16 ounce) can black beans",
+        "1 small onion, chopped",
+        "1 clove garlic, chopped",
+        "1 tablespoon chopped fresh cilantro",
+        "1/4 teaspoon cayenne pepper",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Black Beans",
+    "url": "http://allrecipes.com/recipe/63113/best-black-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-blueberry-buckle.json b/serverless-fleets/data/input/inferencing/recipes/best-blueberry-buckle.json
new file mode 100644
index 000000000..eedcc4ab9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-blueberry-buckle.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter and flour a springform pan.",
+        "Sift 2 cups flour, baking powder, and salt into a bowl.",
+        "Beat 1/4 cup butter, 3/4 cup sugar, and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until fluffy; stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared springform pan.",
+        "Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.",
+        "Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup unsalted butter",
+        "3/4 cup white sugar",
+        "1 large egg",
+        "1/2 cup milk",
+        "2 1/2 cups fresh blueberries",
+        "1/2 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup unsalted butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Blueberry Buckle",
+    "url": "http://allrecipes.com/recipe/223399/best-blueberry-buckle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bobotie.json b/serverless-fleets/data/input/inferencing/recipes/best-bobotie.json
new file mode 100644
index 000000000..cf2753e39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bobotie.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.",
+        "Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.",
+        "Bake in the preheated oven 1 hour.",
+        "While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.",
+        "Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "2 medium onions, minced",
+        "1 1/2 pounds ground beef",
+        "1 cup milk",
+        "2 slices Texas toast thick-sliced bread",
+        "1/2 cup raisins",
+        "1 teaspoon apricot jam",
+        "1 tablespoon hot chutney",
+        "1/2 tablespoon curry powder",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 large egg",
+        "1 pinch salt",
+        "1 bay leaf"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bobotie",
+    "url": "http://allrecipes.com/recipe/157881/best-bobotie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-boozy-eggnog.json b/serverless-fleets/data/input/inferencing/recipes/best-boozy-eggnog.json
new file mode 100644
index 000000000..42c0e0f65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-boozy-eggnog.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Beat egg yolks in a large bowl with an electric mixer until smooth. Beat in sugar until dissolved. Mix in bourbon, milk, heavy cream, and cognac. Add peach brandy, apricot brandy, and light rum; mix well.",
+        "Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Fold into the egg yolk mixture. Fold in dark rum. Sprinkle nutmeg on top and chill until serving."
+    ],
+    "ingredients": [
+        "12 eggs, separated",
+        "1 1/2 cups white sugar",
+        "6 cups bourbon",
+        "4 cups milk",
+        "4 cups heavy whipping cream",
+        "2 cups cognac",
+        "3/4 cup peach brandy",
+        "3/4 cup apricot brandy",
+        "3/4 cup light rum",
+        "1/2 cup dark rum",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Boozy Eggnog",
+    "url": "http://allrecipes.com/recipe/255986/best-boozy-eggnog/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bourbon-chicken.json b/serverless-fleets/data/input/inferencing/recipes/best-bourbon-chicken.json
new file mode 100644
index 000000000..c3e6f4eb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bourbon-chicken.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.",
+        "In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.",
+        "Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.",
+        "Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve."
+    ],
+    "ingredients": [
+        "4 tablespoons olive oil",
+        "3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces",
+        "1 cup water",
+        "1 cup packed light brown sugar",
+        "3/4 cup apple-grape-cherry juice",
+        "2/3 cup soy sauce",
+        "1/4 cup ketchup",
+        "1/4 cup peach-flavored bourbon liqueur (such as Southern Comfort \u00ae)",
+        "2 tablespoons apple cider vinegar",
+        "2 cloves garlic, minced",
+        "1 tablespoon dried minced onion",
+        "3/4 teaspoon crushed red pepper flakes, or to taste",
+        "1/2 teaspoon ground ginger",
+        "1/4 cup apple-grape-cherry juice",
+        "2 tablespoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bourbon Chicken",
+    "url": "http://allrecipes.com/recipe/198758/best-bourbon-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-braised-balsamic-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/best-braised-balsamic-pot-roast.json
new file mode 100644
index 000000000..69aa06f30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-braised-balsamic-pot-roast.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.",
+        "Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.",
+        "Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 (3 1/2) pound beef chuck roast",
+        "salt and ground black pepper to taste",
+        "1 cup all-purpose flour",
+        "1 large onion, sliced",
+        "2 tablespoons red wine vinegar",
+        "2 tablespoons balsamic vinegar",
+        "1 (28 ounce) can crushed tomatoes",
+        "2 teaspoons dried thyme leaves",
+        "2 teaspoons hot pepper sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Braised Balsamic Pot Roast",
+    "url": "http://allrecipes.com/recipe/229956/best-braised-balsamic-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bread-machine-bread.json b/serverless-fleets/data/input/inferencing/recipes/best-bread-machine-bread.json
new file mode 100644
index 000000000..232bef3ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bread-machine-bread.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start."
+    ],
+    "ingredients": [
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "2 tablespoons white sugar",
+        "1 (.25 ounce) package bread machine yeast",
+        "1/4 cup vegetable oil",
+        "3 cups bread flour",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bread Machine Bread",
+    "url": "http://allrecipes.com/recipe/17215/best-bread-machine-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bread-pudding-with-vanilla-sauce.json b/serverless-fleets/data/input/inferencing/recipes/best-bread-pudding-with-vanilla-sauce.json
new file mode 100644
index 000000000..e27c4965e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bread-pudding-with-vanilla-sauce.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat  oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.",
+        "In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.",
+        "Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.",
+        "For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl."
+    ],
+    "ingredients": [
+        "3 eggs, beaten",
+        "1 1/2 cups white sugar",
+        "2 tablespoons light brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup butter, melted",
+        "3 cups whole milk",
+        "10 slices hearty farmhouse-style bread, toasted and cut into cubes",
+        "1 cup raisins",
+        "1/2 cup light brown sugar",
+        "1 tablespoon all-purpose flour",
+        "1 pinch ground cinnamon",
+        "1 egg",
+        "2 tablespoons butter, melted",
+        "1 1/4 cups whole milk",
+        "1 pinch salt",
+        "1 tablespoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bread Pudding with Vanilla Sauce",
+    "url": "http://allrecipes.com/recipe/217181/best-bread-pudding-with-vanilla-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-breakfast-casserole.json b/serverless-fleets/data/input/inferencing/recipes/best-breakfast-casserole.json
new file mode 100644
index 000000000..79da3d1d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-breakfast-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir sausage and water in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spread crescent roll dough out into prepared baking dish to cover the inside of the dish completely. Prick dough all over with a fork.",
+        "Bake in the preheated oven until slightly set, about 5 minutes.",
+        "Beat eggs, milk, salt, and black pepper together in a bowl.",
+        "Spray a large skillet with cooking spray and place skillet over medium heat. Cook and stir egg mixture in hot skillet until eggs are set, 3 to 5 minutes. Break up eggs into small pieces using a wooden spoon. Spread eggs evenly over crescent roll dough, spread sausage over eggs, and top with Cheddar cheese.",
+        "Bake in the preheated oven until crust is browned and casserole is hot, about 25 minutes."
+    ],
+    "ingredients": [
+        "1 (1 pound) ground sausage roll",
+        "1/3 cup water",
+        "cooking spray",
+        "1 (8 ounce) package refrigerated crescent roll dough",
+        "12 eggs, beaten",
+        "3/4 cup milk",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Breakfast Casserole",
+    "url": "http://allrecipes.com/recipe/241104/best-breakfast-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-breakfast-cookie.json b/serverless-fleets/data/input/inferencing/recipes/best-breakfast-cookie.json
new file mode 100644
index 000000000..1a78e0dbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-breakfast-cookie.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.",
+        "In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.",
+        "In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks."
+    ],
+    "ingredients": [
+        "2 cups brown sugar",
+        "2 1/2 cups rolled oats",
+        "4 cups all-purpose flour",
+        "1 tablespoon baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/4 cup canola oil",
+        "1/2 cup prune puree",
+        "2 tablespoons water",
+        "5 egg whites",
+        "1 1/2 teaspoons vanilla extract",
+        "3/4 cup raisins",
+        "1/4 cup chopped walnuts",
+        "1/3 cup chopped dried apricots"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Breakfast Cookie",
+    "url": "http://allrecipes.com/recipe/26107/best-breakfast-cookie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-breakfast-salsa.json b/serverless-fleets/data/input/inferencing/recipes/best-breakfast-salsa.json
new file mode 100644
index 000000000..ecf534921
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-breakfast-salsa.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.  Remove from pan; drain on paper towels. Pour grease from pan, leaving a thin coating.",
+        "Saute the onions, tomato and pepper in the pan until the onion is soft, about 3 minutes. Crumble the cooked bacon into the pan and then stir in the tomato sauce. Cook, stirring constantly, until heated through."
+    ],
+    "ingredients": [
+        "9 slices bacon",
+        "1/2 onion, chopped",
+        "1 fresh jalapeno pepper, seeded and chopped",
+        "1 fresh tomato, finely chopped",
+        "1/2 cup canned tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Breakfast Salsa",
+    "url": "http://allrecipes.com/recipe/33163/best-breakfast-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-breakfast-sausage-balls-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-breakfast-sausage-balls-ever.json
new file mode 100644
index 000000000..89c8e1e09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-breakfast-sausage-balls-ever.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined.",
+        "Shape sausage mixture into 1-inch balls and arrange onto baking sheets.",
+        "Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound bulk breakfast sausage",
+        "2 cups biscuit baking mix",
+        "10 ounces shredded Cheddar cheese",
+        "1 egg",
+        "1/4 cup evaporated milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Breakfast Sausage Balls Ever",
+    "url": "http://allrecipes.com/recipe/240834/best-breakfast-sausage-balls-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bresslin-pasta-casserole-done-c.json b/serverless-fleets/data/input/inferencing/recipes/best-bresslin-pasta-casserole-done-c.json
new file mode 100644
index 000000000..74e09262e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bresslin-pasta-casserole-done-c.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium-high heat. Cook and stir the beef, onion, garlic, celery, and carrots in the hot oil until the vegetables are tender, about 10 minutes. While cooking, season with cinnamon, basil, oregano, salt, and pepper. Add the spinach, tomatoes, and 1/2 of the Cheddar cheese. Bring to a gentle boil; reduce heat to medium-low, cover, and simmer for 1 hour.",
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and spaghetti, and return to a boil. Cook the pasta until not quite cooked through, about 5 minutes. Drain well in a colander set in the sink.",
+        "Combine the drained pasta and the ground beef mixture in a large casserole dish. Top with the remaining Cheddar cheese. Cover the dish. Bake in the preheated oven until the cheese is completely melted, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 1/2 pounds ground beef chuck",
+        "2 large onions, chopped",
+        "4 cloves garlic, chopped",
+        "6 stalks celery, chopped",
+        "6 carrots, chopped",
+        "3 tablespoons ground cinnamon",
+        "2 tablespoons dried basil",
+        "1 tablespoon dried oregano",
+        "salt and ground black pepper to taste",
+        "2 (10 ounce) packages frozen chopped spinach, thawed and drained",
+        "1 (14.5 ounce) can Italian-style diced tomatoes",
+        "1 cup shredded sharp Cheddar cheese",
+        "1 (8 ounce) box elbow macaroni",
+        "1 (8 ounce) package thin spaghetti"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bresslin' Pasta Casserole Done Cincinnati Style",
+    "url": "http://allrecipes.com/recipe/111469/best-bresslin-pasta-casserole-done-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-brioche-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/best-brioche-french-toast.json
new file mode 100644
index 000000000..8abfae7ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-brioche-french-toast.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.",
+        "Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.",
+        "Bake in the preheated oven until puffed, 8 to 10 minutes.",
+        "Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup."
+    ],
+    "ingredients": [
+        "1 1/2 cups milk",
+        "4 eggs",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon white sugar",
+        "1/2 teaspoon ground nutmeg",
+        "1 pinch salt",
+        "1 tablespoon butter, divided, or more as needed",
+        "6 (1 inch) thick slices dry brioche bread",
+        "1/4 cup butter",
+        "6 tablespoons maple syrup, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Brioche French Toast",
+    "url": "http://allrecipes.com/recipe/255531/best-brioche-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-broccoli-cheddar-soup.json b/serverless-fleets/data/input/inferencing/recipes/best-broccoli-cheddar-soup.json
new file mode 100644
index 000000000..eda7e7919
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-broccoli-cheddar-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.",
+        "Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.",
+        "Once broccoli is tender, place soup in a food processor or blender and  puree.  Once blended return soup mixture to stock pot, add milk and stir.",
+        "Add cheese to soup mixture keeping 1/2 cup set aside.  Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings."
+    ],
+    "ingredients": [
+        "1 head fresh broccoli, chopped",
+        "1 (2 ounce) package dry cauliflower soup mix",
+        "4 cups water",
+        "1/2 cup milk",
+        "1 1/2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Broccoli Cheddar Soup",
+    "url": "http://allrecipes.com/recipe/13298/best-broccoli-cheddar-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-broccoli-salad-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-broccoli-salad-ever.json
new file mode 100644
index 000000000..5b7f545bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-broccoli-salad-ever.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.",
+        "Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.",
+        "Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving."
+    ],
+    "ingredients": [
+        "Dressing:",
+        "1 cup mayonnaise",
+        "3 tablespoons cider vinegar",
+        "3 tablespoons white sugar",
+        "Salad:",
+        "2 crowns broccoli, cut into bite-size pieces",
+        "1 cup seedless red grapes, halved",
+        "3/4 cup chopped walnuts",
+        "1/4 red onion, finely chopped",
+        "1/4 cup sunflower seed kernels",
+        "1/2 cup sweetened dried cranberries (such as Craisins\u00ae)",
+        "1/4 cup bacon bits"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Broccoli Salad Ever!",
+    "url": "http://allrecipes.com/recipe/238118/best-broccoli-salad-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-broccoli-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-broccoli-salad.json
new file mode 100644
index 000000000..8277a8445
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-broccoli-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cut broccoli and cauliflower into small to medium florets; combine with apples and oranges.",
+        "Pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. Serve immediately or allow to chill and flavors to blend."
+    ],
+    "ingredients": [
+        "1 large head fresh broccoli",
+        "1 large head cauliflower",
+        "2 apples - peeled, cored and chopped",
+        "1 (11 ounce) can mandarin oranges, drained",
+        "1/3 cup sunflower seeds",
+        "1 (16 ounce) bottle Catalina salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Broccoli Salad",
+    "url": "http://allrecipes.com/recipe/16483/best-broccoli-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-brownies-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-brownies-ever.json
new file mode 100644
index 000000000..ff1c2eca5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-brownies-ever.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan.",
+        "Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan.",
+        "Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 cups margarine, softened",
+        "4 cups white sugar",
+        "8 eggs",
+        "2 teaspoons vanilla extract",
+        "4 cups all-purpose flour",
+        "1 1/4 cups cocoa powder",
+        "2 cups chopped walnuts",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Brownies Ever",
+    "url": "http://allrecipes.com/recipe/69886/best-brownies-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-brownies.json b/serverless-fleets/data/input/inferencing/recipes/best-brownies.json
new file mode 100644
index 000000000..daeec5d89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-brownies.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.",
+        "In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.",
+        "Bake in preheated oven for 25 to 30 minutes. Do not overcook.",
+        "To Make Frosting:  Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/3 cup unsweetened cocoa powder",
+        "1/2 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon baking powder",
+        "Frosting:",
+        "3 tablespoons butter, softened",
+        "3 tablespoons unsweetened cocoa powder",
+        "1 tablespoon honey",
+        "1 teaspoon vanilla extract",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Brownies",
+    "url": "http://allrecipes.com/recipe/10549/best-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bruschetta-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-bruschetta-ever.json
new file mode 100644
index 000000000..e21d11898
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bruschetta-ever.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving."
+    ],
+    "ingredients": [
+        "2 tomatoes, cubed",
+        "1 teaspoon dried basil",
+        "4 tablespoons grated Parmesan cheese",
+        "2 tablespoons olive oil",
+        "1 clove garlic, crushed",
+        "seasoning salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bruschetta Ever",
+    "url": "http://allrecipes.com/recipe/27192/best-bruschetta-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-buckwheat-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/best-buckwheat-pancakes.json
new file mode 100644
index 000000000..d51f58100
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-buckwheat-pancakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, whisk together the buttermilk, egg, and melted butter.",
+        "In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.",
+        "Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes."
+    ],
+    "ingredients": [
+        "1 cup buttermilk",
+        "1 egg",
+        "3 tablespoons butter, melted",
+        "6 tablespoons all-purpose flour",
+        "6 tablespoons buckwheat flour",
+        "1 teaspoon white sugar",
+        "1/2 teaspoon salt",
+        "1 teaspoon baking soda",
+        "3 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Buckwheat Pancakes",
+    "url": "http://allrecipes.com/recipe/14096/best-buckwheat-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-buckwheat-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-buckwheat-salad.json
new file mode 100644
index 000000000..e4d65d631
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-buckwheat-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.",
+        "Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice-wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup buckwheat",
+        "1 lime, juiced",
+        "1 red onion, chopped",
+        "1 tomato, chopped",
+        "1/2 cup chopped pitted Kalamata olives",
+        "1 bunch fresh mint, chopped",
+        "1/2 bunch fresh dill, chopped",
+        "2 tablespoons olive oil",
+        "1 tablespoon rice-wine vinegar",
+        "1 teaspoon ground cumin",
+        "salt and ground black pepper to taste",
+        "1/3 cup feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Buckwheat Salad",
+    "url": "http://allrecipes.com/recipe/254760/best-buckwheat-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-bulgoki---korean-barbeque-beef.json b/serverless-fleets/data/input/inferencing/recipes/best-bulgoki---korean-barbeque-beef.json
new file mode 100644
index 000000000..595116e29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-bulgoki---korean-barbeque-beef.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.",
+        "Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef."
+    ],
+    "ingredients": [
+        "6 scallions, chopped",
+        "1/2 cup coarsely grated pear",
+        "3 tablespoons dark soy sauce",
+        "3 tablespoons sesame oil",
+        "1 tablespoon mirin (Japanese sweet wine)",
+        "1 tablespoon brown sugar, or more to taste",
+        "4 cloves garlic, grated",
+        "1 teaspoon lime juice",
+        "1 teaspoon grated fresh ginger",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon red pepper flakes",
+        "1 pound beef top sirloin, thinly sliced",
+        "Sauce:",
+        "1/4 cup soy sauce",
+        "3 tablespoons water",
+        "2 tablespoons gochujang (Korean chile paste)",
+        "1 teaspoon brown sugar",
+        "1 teaspoon mirin (Japanese sweet wine)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Bulgoki - Korean Barbeque Beef",
+    "url": "http://allrecipes.com/recipe/246503/best-bulgoki---korean-barbeque-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-burger-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-burger-ever.json
new file mode 100644
index 000000000..9c7092bf4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-burger-ever.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium high heat and lightly oil grate.",
+        "In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.",
+        "Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness."
+    ],
+    "ingredients": [
+        "2 pounds extra-lean ground beef",
+        "1 (1 ounce) package dry onion soup mix",
+        "1 egg, lightly beaten",
+        "2 teaspoons hot pepper sauce",
+        "2 teaspoons Worcestershire sauce",
+        "1/4 teaspoon ground black pepper",
+        "3/4 cup rolled oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Burger Ever",
+    "url": "http://allrecipes.com/recipe/19863/best-burger-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-burger-sauce.json b/serverless-fleets/data/input/inferencing/recipes/best-burger-sauce.json
new file mode 100644
index 000000000..889768827
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-burger-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "1/2 cup ketchup",
+        "1/4 cup prepared yellow mustard",
+        "2 teaspoons dried minced onion",
+        "1/4 teaspoon dried minced garlic",
+        "1/8 teaspoon white vinegar",
+        "hot sauce to taste",
+        "seasoned pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Burger Sauce",
+    "url": "http://allrecipes.com/recipe/155191/best-burger-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-burgers-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-burgers-ever.json
new file mode 100644
index 000000000..8b72ceb68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-burgers-ever.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat, and lightly oil grate.",
+        "Place the lamb, egg, ginger, garlic, garam masala, and cilantro into a mixing bowl; mix well. Form the mixture into 4 patties. Cook on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium-well. Serve on toasted hamburger buns."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/204442.jpg",
+    "ingredients": [
+        "1 pound ground lamb",
+        "1 tablespoon egg",
+        "1/2 teaspoon ginger paste",
+        "1/2 teaspoon garlic paste",
+        "2 teaspoons garam masala",
+        "1 teaspoon dried cilantro",
+        "4 hamburger buns, split and toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Burgers Ever",
+    "url": "http://allrecipes.com/recipe/79028/best-burgers-ever/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-burgers-yet.json b/serverless-fleets/data/input/inferencing/recipes/best-burgers-yet.json
new file mode 100644
index 000000000..c9f0d70a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-burgers-yet.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix ground beef and ground pork together in a bowl using 2 spoons.",
+        "Heat lard in a a skillet over medium heat; cook and stir shallots and garlic until fragrant and tender, 3 to 5 minutes. Add shallot mixture to meat mixture; season with salt and black pepper. Form mixture into patties, taking care to handle mixture as little as possible.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Grill hamburgers on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 pound ground pork",
+        "1 tablespoon lard",
+        "2 small shallots, minced",
+        "3 cloves garlic, minced",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Burgers Yet",
+    "url": "http://allrecipes.com/recipe/242250/best-burgers-yet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-burritos.json b/serverless-fleets/data/input/inferencing/recipes/best-burritos.json
new file mode 100644
index 000000000..b06bd2a96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-burritos.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small pot heat the refried beans until they are heated through, approximately 5 minutes.",
+        "Warm the tortilla in a dry frying pan over medium-high heat.",
+        "Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans.  Roll the tortilla so that the mixture is wrapped in the center. Serve warm."
+    ],
+    "ingredients": [
+        "1 (10 inch) flour tortilla",
+        "1/4 cup vegetarian refried beans",
+        "1 slice American cheese",
+        "1 pinch ground black pepper",
+        "1 teaspoon low-fat sour cream",
+        "1 dash hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Burritos",
+    "url": "http://allrecipes.com/recipe/15143/best-burritos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-buttercream-frosting.json b/serverless-fleets/data/input/inferencing/recipes/best-buttercream-frosting.json
new file mode 100644
index 000000000..684339fa9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-buttercream-frosting.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.",
+        "With an electric mixer, beat butter and sugar until fluffy.",
+        "Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 cup white sugar",
+        "4 tablespoons all-purpose flour",
+        "1 cup milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Buttercream Frosting",
+    "url": "http://allrecipes.com/recipe/8135/best-buttercream-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-buttermilk-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/best-buttermilk-biscuits.json
new file mode 100644
index 000000000..dc446e6d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-buttermilk-biscuits.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C).",
+        "Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.",
+        "Cut biscuits out with biscuit cutter and transfer to a baking sheet.",
+        "Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 1/4 cups self-rising flour",
+        "1/4 teaspoon baking soda",
+        "1/2 cup butter-flavored shortening (such as Crisco\u00ae)",
+        "1 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Buttermilk Biscuits",
+    "url": "http://allrecipes.com/recipe/231096/best-buttermilk-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-butternut-squash-soup-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-butternut-squash-soup-ever.json
new file mode 100644
index 000000000..214fa23b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-butternut-squash-soup-ever.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.",
+        "Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons butter",
+        "1/2 onion, sliced",
+        "2 cloves garlic",
+        "2 sprigs fresh thyme",
+        "1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes",
+        "4 cups chicken stock",
+        "1/2 cube chicken bouillon",
+        "1 pinch ground cumin",
+        "1 pinch ground allspice",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Butternut Squash Soup Ever",
+    "url": "http://allrecipes.com/recipe/208092/best-butternut-squash-soup-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-carolina-bbq-meat-sauce.json b/serverless-fleets/data/input/inferencing/recipes/best-carolina-bbq-meat-sauce.json
new file mode 100644
index 000000000..95ea104e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-carolina-bbq-meat-sauce.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.",
+        "Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools."
+    ],
+    "ingredients": [
+        "1 1/2 cups prepared yellow mustard",
+        "1/2 cup packed brown sugar",
+        "3/4 cup cider vinegar",
+        "3/4 cup beer",
+        "1 tablespoon chili powder",
+        "1 teaspoon freshly ground black pepper",
+        "1 teaspoon freshly ground white pepper",
+        "1/2 teaspoon cayenne pepper",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "2 tablespoons butter, room temperature",
+        "1 1/2 teaspoons liquid smoke flavoring",
+        "1 teaspoon Louisiana-style hot sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Carolina BBQ Meat Sauce",
+    "url": "http://allrecipes.com/recipe/19615/best-carolina-bbq-meat-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-carrot-cake-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-carrot-cake-ever.json
new file mode 100644
index 000000000..b187b731a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-carrot-cake-ever.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.",
+        "In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.",
+        "Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting."
+    ],
+    "ingredients": [
+        "6 cups grated carrots",
+        "1 cup brown sugar",
+        "1 cup raisins",
+        "4 eggs",
+        "1 1/2 cups white sugar",
+        "1 cup vegetable oil",
+        "2 teaspoons vanilla extract",
+        "1 cup crushed pineapple, drained",
+        "3 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "4 teaspoons ground cinnamon",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Carrot Cake Ever",
+    "url": "http://allrecipes.com/recipe/17393/best-carrot-cake-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-carrot-cake.json b/serverless-fleets/data/input/inferencing/recipes/best-carrot-cake.json
new file mode 100644
index 000000000..e76beb648
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-carrot-cake.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Lightly coat two 9\"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15\u201320 minutes.",
+        "Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8\u201310 minutes; let cool. Combine carrots and buttermilk in a medium bowl.",
+        "Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.",
+        "Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35\u201345 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.",
+        "Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.",
+        "Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with  Candied Carrot Coins, if desired."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1/2 cup golden raisins (optional)",
+        "3 tablespoons dark rum (optional)",
+        "1 cup chopped walnuts",
+        "1 pound carrots, peeled, coarsely grated",
+        "1 cup buttermilk, room temperature",
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons ground ginger",
+        "1/2 teaspoon freshly grated nutmeg",
+        "2 teaspoons baking powder",
+        "1 1/2 teaspoons kosher salt",
+        "3/4 teaspoon baking soda",
+        "4 large eggs, room temperature",
+        "1 cup granulated sugar",
+        "3/4 cup (packed) dark brown sugar",
+        "2 teaspoons vanilla extract",
+        "3/4 cup vegetable oil",
+        "12 ounces cream cheese, room temperature",
+        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
+        "1 teaspoon vanilla extract",
+        "Generous pinch of kosher salt",
+        "4 cups powdered sugar",
+        "Candied Carrot Coins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Carrot",
+        "Spring",
+        "Spice",
+        "Cream Cheese",
+        "Walnut",
+        "Dessert",
+        "Birthday",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "BA's Best Carrot Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/best-carrot-cake"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cauliflower-soup.json b/serverless-fleets/data/input/inferencing/recipes/best-cauliflower-soup.json
new file mode 100644
index 000000000..93dc8ac5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cauliflower-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring chicken broth, cauliflower, potatoes, onion, carrots, salt, and pepper to a boil in a stockpot; reduce heat, cover pot with a lid, and simmer until vegetables are tender, 20 to 25 minutes. Remove pot from heat.",
+        "Mash vegetables using a potato masher or puree in a blender. Return pot to low heat and stir in milk. Cook soup until heated through, 3 to 5 more minutes."
+    ],
+    "ingredients": [
+        "4 cups chicken broth",
+        "1 large head cauliflower, chopped",
+        "2 large potatoes, chopped",
+        "1 large onion, sliced",
+        "2 carrots, sliced, or more to taste",
+        "salt and ground black pepper to taste",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cauliflower Soup",
+    "url": "http://allrecipes.com/recipe/235076/best-cauliflower-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cheese-dip.json b/serverless-fleets/data/input/inferencing/recipes/best-cheese-dip.json
new file mode 100644
index 000000000..50957a6c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cheese-dip.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.",
+        "Layer cheese food cubes atop meat mixture.",
+        "Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.",
+        "Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes."
+    ],
+    "ingredients": [
+        "1/2 pound bulk spicy pork sausage",
+        "1/2 pound ground beef",
+        "1 onion, diced",
+        "1 (2 pound) loaf processed cheese food (such as Velveeta\u00ae), cubed",
+        "1 (28 ounce) can diced tomatoes with green chile peppers (such as RO*TEL\u00ae)",
+        "1 (10.75 ounce) can  condensed cream of mushroom soup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cheese Dip",
+    "url": "http://allrecipes.com/recipe/228864/best-cheese-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cheesecake-on-earth.json b/serverless-fleets/data/input/inferencing/recipes/best-cheesecake-on-earth.json
new file mode 100644
index 000000000..ee933673d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cheesecake-on-earth.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.",
+        "Cream together ricotta cheese, cream cheese and sugar until smooth.  Mix in the eggs one at a time.  Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.",
+        "Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.",
+        "After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).",
+        "Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ricotta cheese",
+        "16 ounces cream cheese",
+        "1 cup white sugar",
+        "6 eggs",
+        "6 tablespoons all-purpose flour",
+        "1 cup sour cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cheesecake on Earth",
+    "url": "http://allrecipes.com/recipe/7267/best-cheesecake-on-earth/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cheesy-broccoli-soup.json b/serverless-fleets/data/input/inferencing/recipes/best-cheesy-broccoli-soup.json
new file mode 100644
index 000000000..cf1a52783
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cheesy-broccoli-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine broccoli, potatoes, celery, carrots, and onion in a large stockpot; pour enough water over the vegetable mixture to cover. Add bouillon cubes to the pot. Bring the mixture to a simmer over medium heat; cook at a simmer until the vegetables are tender, about 20 minutes.",
+        "While vegetables simmer, melt butter in a saucepan over medium heat. Stir flour into melted butter to incorporate. Slowly stir milk into the butter mixture, cooking and stirring until you have a thick sauce, 5 to 10 minutes.",
+        "Reduce heat under vegetables to low. Stir sauce into vegetable mixture to combine with the liquid smoothly. Add cheese in small amounts, allowing each addition to melt into the soup before adding the next. Serve hot."
+    ],
+    "ingredients": [
+        "2 cups chopped broccoli",
+        "2 cups diced potatoes",
+        "1 cup chopped celery",
+        "1 cup chopped carrots",
+        "1 small onion, diced",
+        "2 quarts water, or as needed to cover",
+        "3 cubes chicken bouillon",
+        "6 tablespoons butter",
+        "6 tablespoons all-purpose flour",
+        "3/4 cup milk",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cheesy Broccoli Soup",
+    "url": "http://allrecipes.com/recipe/231303/best-cheesy-broccoli-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cherry-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/best-cherry-cheesecake.json
new file mode 100644
index 000000000..93abd528a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cherry-cheesecake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix crushed graham crackers and butter in a bowl; press mixture into a 9x11-inch dish.",
+        "Beat milk and whipped topping mix in a bowl until fluffy.",
+        "Beat cream cheese and sugar in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto the graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling."
+    ],
+    "ingredients": [
+        "28 graham crackers, crushed",
+        "1/2 cup butter, melted",
+        "1 cup milk",
+        "2 (1.3 ounce) envelopes dry whipped topping mix (such as Dream Whip\u00ae)",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup white sugar",
+        "1 (21 ounce) can cherry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cherry Cheesecake",
+    "url": "http://allrecipes.com/recipe/231572/best-cherry-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cherry-pie.json b/serverless-fleets/data/input/inferencing/recipes/best-cherry-pie.json
new file mode 100644
index 000000000..96a334713
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cherry-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.",
+        "Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.",
+        "When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.",
+        "On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.",
+        "Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "1 (20 ounce) can pitted sour cherries",
+        "1 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "1/8 teaspoon salt",
+        "2 tablespoons butter",
+        "1/4 teaspoon almond extract",
+        "1/4 teaspoon red food coloring (optional)",
+        "1 egg yolk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cherry Pie",
+    "url": "http://allrecipes.com/recipe/12571/best-cherry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chicken-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-chicken-ever.json
new file mode 100644
index 000000000..6f343060a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chicken-ever.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.",
+        "Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4608&h=2413&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F881912.jpg",
+    "ingredients": [
+        "6  skinless, boneless chicken breasts",
+        "2 cups sour cream",
+        "2 cups crushed cornflakes cereal",
+        "1 teaspoon Italian-style seasoning",
+        "6 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chicken Ever",
+    "url": "http://allrecipes.com/recipe/8907/best-chicken-ever/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chicken-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-chicken-pasta-salad.json
new file mode 100644
index 000000000..736c9ce0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chicken-pasta-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.",
+        "Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.",
+        "To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.",
+        "In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled."
+    ],
+    "ingredients": [
+        "2 boneless, skinless chicken breast halves",
+        "3/4 cup steak sauce",
+        "1 (12 ounce) package fusilli pasta",
+        "2 cubes chicken bouillon",
+        "1 Vidalia onion, diced",
+        "2 avocados - peeled, pitted and diced",
+        "1 cup halved cherry tomatoes",
+        "1 cup Ranch-style salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chicken Pasta Salad",
+    "url": "http://allrecipes.com/recipe/14303/best-chicken-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chicken-quiche.json b/serverless-fleets/data/input/inferencing/recipes/best-chicken-quiche.json
new file mode 100644
index 000000000..250cad14f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chicken-quiche.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese.",
+        "In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste.",
+        "Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve."
+    ],
+    "ingredients": [
+        "1 (9 inch) refrigerated pie crust",
+        "1 poached skinless, boneless chicken breast half, cut into small chunks",
+        "1 cup shredded Gruyere cheese",
+        "1 cup grated Parmesan cheese",
+        "4 eggs",
+        "2 cups skim milk",
+        "1 (1 ounce) package dry onion soup mix",
+        "1 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chicken Quiche",
+    "url": "http://allrecipes.com/recipe/8815/best-chicken-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-ever-i.json b/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-ever-i.json
new file mode 100644
index 000000000..b9d36714f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-ever-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving."
+    ],
+    "ingredients": [
+        "1 (5 ounce) can chunk chicken, drained and flaked",
+        "2 tablespoons creamy salad dressing",
+        "1 teaspoon sweet pickle relish",
+        "1 large apple, cored and diced",
+        "1 cup chopped pecans",
+        "1/2 stalk celery, chopped (optional)",
+        "2/3 cup raisins",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chicken Salad Ever I",
+    "url": "http://allrecipes.com/recipe/16075/best-chicken-salad-ever-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-ever-ii.json b/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-ever-ii.json
new file mode 100644
index 000000000..1b2b7a8ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-ever-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large, self-sealing bag, combine honey and Worcestershire sauce.  Add chicken and place bag in a shallow dish in the refrigerator.  Chill 2 to 4 hours, turning bag occasionally.  Remove chicken and discard marinade.",
+        "Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside.  Remove from grill, cool and chop.",
+        "In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder.  Add chicken, grapes and cashews and toss until evenly coated.  Cover and chill until serving."
+    ],
+    "ingredients": [
+        "1/4 cup honey",
+        "1/4 cup Worcestershire sauce",
+        "6 (4 ounce) skinless, boneless chicken breast halves",
+        "3 tablespoons honey",
+        "3 tablespoons prepared Dijon-style mustard",
+        "2 tablespoons white wine vinegar",
+        "2 teaspoons lemon zest",
+        "1 1/2 teaspoons lemon pepper",
+        "1/2 teaspoon poppy seeds",
+        "1/2 teaspoon garlic powder",
+        "1 cup halved seedless red grapes",
+        "1/2 cup cashews"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chicken Salad Ever II",
+    "url": "http://allrecipes.com/recipe/25158/best-chicken-salad-ever-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-ever.json
new file mode 100644
index 000000000..f0ac47fc7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-ever.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.",
+        "Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes."
+    ],
+    "ingredients": [
+        "1 (5 ounce) can chunk chicken, drained and flaked",
+        "1 large apple, cored and diced",
+        "2/3 cup raisins",
+        "1/2 stalk celery, chopped",
+        "1/2 cup chopped pecans",
+        "3 tablespoons plain fat-free Greek yogurt",
+        "1 teaspoon sweet pickle relish",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chicken Salad Ever",
+    "url": "http://allrecipes.com/recipe/239492/best-chicken-salad-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-sandwich.json
new file mode 100644
index 000000000..23aecd440
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chicken-salad-sandwich.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper."
+    ],
+    "ingredients": [
+        "1/2 cup light mayonnaise",
+        "1/2 cup low-fat plain yogurt",
+        "1 teaspoon paprika",
+        "1 teaspoon seasoned salt",
+        "1 1/2 cups dried cranberries",
+        "1 cup chopped celery",
+        "1 cup cubed green apple",
+        "1 cup sliced red grapes",
+        "1 cup chopped pecans",
+        "4 cups drained canned chicken",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chicken Salad Sandwich",
+    "url": "http://allrecipes.com/recipe/233056/best-chicken-salad-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-cake.json
new file mode 100644
index 000000000..8b40aa646
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.  Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.  Mix well.  Then add: eggs, baking soda and 1 teaspoon vanilla.",
+        "Mix well until lumps are gone.  Pour into greased 9 x 13 inch pan.  Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.",
+        "To Make Fudge Frosting:  Combine in saucepan , 6 tablespoon butter or oleo, 4 tablespoons milk and cocoa.  Bring to rolling boil.  Remove from heat and add 3 cups confectioners'  sugar and 1 teaspoon vanilla.  Beat until smooth.  Spread on cooled cake."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/2 cup shortening",
+        "1 cup water",
+        "1/4 cup unsweetened cocoa powder",
+        "2 cups all-purpose flour",
+        "2 cups white sugar",
+        "1/2 cup milk",
+        "1 tablespoon distilled white vinegar",
+        "2 eggs",
+        "1 teaspoon baking soda",
+        "1 teaspoon vanilla extract",
+        "6 tablespoons butter",
+        "4 tablespoons milk",
+        "3 tablespoons unsweetened cocoa powder",
+        "3 cups sifted confectioners' sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/7516/best-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-chip-cookies.json
new file mode 100644
index 000000000..8f0c97b20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-chip-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water.  Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.",
+        "Bake for about 10 minutes in the preheated oven, or until edges are nicely browned."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 cup white sugar",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "3 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "2 teaspoons hot water",
+        "1/2 teaspoon salt",
+        "2 cups semisweet chocolate chips",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/10813/best-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chocolate-chippers.json b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-chippers.json
new file mode 100644
index 000000000..d68363514
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-chippers.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, cream together the butter, oil, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the chocolate chips and walnuts. Drop dough by rounded teaspoons onto ungreased cookie sheets.",
+        "Bake for 12 to 15 minutes in the preheated oven, or until light brown. Allow cookies to cool on the baking sheets for a couple of minutes before transferring to wire racks to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup vegetable oil",
+        "1 cup white sugar",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "4 1/2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "4 teaspoons cream of tartar",
+        "1 teaspoon salt",
+        "2 cups semisweet chocolate chips",
+        "1 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chocolate Chippers",
+    "url": "http://allrecipes.com/recipe/10592/best-chocolate-chippers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chocolate-frosting.json b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-frosting.json
new file mode 100644
index 000000000..b586f2c9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract."
+    ],
+    "ingredients": [
+        "1/2 cup butter, melted",
+        "2/3 cup unsweetened cocoa powder",
+        "3 cups confectioners' sugar",
+        "1/3 cup milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chocolate Frosting",
+    "url": "http://allrecipes.com/recipe/232472/best-chocolate-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-chocolate-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-pound-cake.json
new file mode 100644
index 000000000..a3c2b40a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-chocolate-pound-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.",
+        "Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.",
+        "Sift flour, baking powder, salt, cocoa and cinnamon together.  Add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Mix just until blended after each addition.  Stir in vanilla and almond extracts.",
+        "In a clean bowl, beat egg whites until stiff peaks form.  Fold carefully into cake batter, mixing only until no streaks remain.  Pour batter into a greased and floured 10 inch tube pan.",
+        "Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.  Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1762&h=923&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3726204.jpg",
+    "ingredients": [
+        "\u00bd cup shortening",
+        "1 cup butter, softened",
+        "3 cups white sugar",
+        "5  egg yolks",
+        "5  egg whites",
+        "3 cups all-purpose flour",
+        "\u00bd teaspoon baking powder",
+        "\u00bd teaspoon salt",
+        "\u00bd cup unsweetened cocoa powder",
+        "\u00bd teaspoon ground cinnamon",
+        "1\u2009\u00bc cups milk",
+        "1 teaspoon vanilla extract",
+        "\u00bd teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Chocolate Pound Cake",
+    "url": "http://allrecipes.com/recipe/8391/best-chocolate-pound-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cioppino.json b/serverless-fleets/data/input/inferencing/recipes/best-cioppino.json
new file mode 100644
index 000000000..8a9cc4695
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cioppino.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.",
+        "Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.",
+        "Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.",
+        "Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.",
+        "Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1/2 large onion, chopped",
+        "2 cloves garlic, minced",
+        "1/4 cup chopped fresh flat-leaf parsley",
+        "1/4 teaspoon dried basil",
+        "1/4 teaspoon dried oregano",
+        "1/8 teaspoon red pepper flakes",
+        "1/2 bay leaf",
+        "1 cup dry white wine",
+        "1 (14 ounce) can diced tomatoes with juice",
+        "1 cup fish stock",
+        "salt and ground black pepper to taste",
+        "6 mussels, scrubbed and debearded",
+        "6 clams, scrubbed",
+        "1 (4 ounce) fillet halibut, cut into 2-inch pieces",
+        "10 small scallops",
+        "3 precooked crab legs, cracked",
+        "6 precooked tail-on shrimp",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cioppino",
+    "url": "http://allrecipes.com/recipe/235423/best-cioppino/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-city-chicken.json b/serverless-fleets/data/input/inferencing/recipes/best-city-chicken.json
new file mode 100644
index 000000000..469511330
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-city-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.",
+        "Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.",
+        "Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.",
+        "Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot."
+    ],
+    "ingredients": [
+        "2 pounds boneless pork, cut into 1 1/2-inch cubes",
+        "14 (4 inch) skewers",
+        "salt and ground black pepper to taste",
+        "seasoned salt (such as LAWRY'S\u00ae) to taste",
+        "4 eggs",
+        "3 tablespoons milk",
+        "2 cups Italian seasoned bread crumbs",
+        "2 cups water",
+        "2 cups vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best City Chicken",
+    "url": "http://allrecipes.com/recipe/213666/best-city-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cocktail-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/best-cocktail-meatballs.json
new file mode 100644
index 000000000..7fb92d1d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cocktail-meatballs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to broil.",
+        "In a medium-sized mixing bowl, combine hamburger, milk, onion soup mix, and Worcestershire sauce. Roll the mixture into small balls. Arrange meatballs on a cookie sheet. Broil for 10 minutes, or until cooked through.",
+        "In a small bowl, mix ketchup and brown sugar. Transfer mixture to a slow cooker. Add the meatballs to the slow cooker.",
+        "Cook meatballs on high for approximately 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound lean ground beef",
+        "2/3 cup evaporated milk",
+        "2 (1 ounce) packages dry onion soup mix",
+        "1/4 cup Worcestershire sauce",
+        "1 cup ketchup",
+        "1/2 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cocktail Meatballs",
+    "url": "http://allrecipes.com/recipe/16201/best-cocktail-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cranberry-chicken.json b/serverless-fleets/data/input/inferencing/recipes/best-cranberry-chicken.json
new file mode 100644
index 000000000..804771f5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cranberry-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.",
+        "Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.",
+        "Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 small onion, chopped",
+        "3 pounds chicken thighs",
+        "2/3 cup ketchup",
+        "1/3 cup brown sugar",
+        "1 tablespoon apple cider vinegar",
+        "1 teaspoon dry mustard powder",
+        "1 (8 ounce) can whole berry cranberry sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cranberry Chicken",
+    "url": "http://allrecipes.com/recipe/205726/best-cranberry-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cranberry-orange-relish.json b/serverless-fleets/data/input/inferencing/recipes/best-cranberry-orange-relish.json
new file mode 100644
index 000000000..5d02b8b2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cranberry-orange-relish.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine sugar and orange in a food processor; pulse until coarsely chopped. Add cranberries, gelatin mix, celery, and pecan pieces; pulse briefly until coarsely chopped. Pour into a serving bowl.",
+        "Refrigerate before serving, about 1 hour."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 large navel orange, unpeeled and quartered",
+        "1 (12 ounce) package fresh cranberries",
+        "1 (6 ounce) package raspberry-flavored gelatin mix (such as Jell-O\u00ae)",
+        "3 stalks celery, cut into 2-inch pieces",
+        "1/2 cup pecan pieces",
+        "1 thin slice orange, twisted into a wheel"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cranberry Orange Relish",
+    "url": "http://allrecipes.com/recipe/255510/best-cranberry-orange-relish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cranberry-relish-107554.json b/serverless-fleets/data/input/inferencing/recipes/best-cranberry-relish-107554.json
new file mode 100644
index 000000000..7e3d67bd8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cranberry-relish-107554.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months."
+    ],
+    "ingredients": [
+        "16 ounces fresh cranberries",
+        "2 cups granulated sugar",
+        "1/2 cup cranberry juice",
+        "1/2 cup fresh orange juice",
+        "1 tablespoon grated orange zest"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Side",
+        "Stew",
+        "Thanksgiving",
+        "Cranberry",
+        "Fall",
+        "Simmer",
+        "Parade"
+    ],
+    "title": "Best Cranberry Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/best-cranberry-relish-107554"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cream-of-broccoli-and-potato-sou.json b/serverless-fleets/data/input/inferencing/recipes/best-cream-of-broccoli-and-potato-sou.json
new file mode 100644
index 000000000..776f30324
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cream-of-broccoli-and-potato-sou.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.",
+        "Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.",
+        "Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 onion, chopped",
+        "5 cloves garlic, crushed",
+        "1 large white potato, cubed",
+        "8 cups broccoli florets and stems",
+        "salt and ground black pepper to taste",
+        "3 cups chicken broth",
+        "3 tablespoons butter",
+        "3 tablespoons all-purpose flour",
+        "1 cup milk",
+        "1 cup heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cream Of Broccoli and Potato Soup",
+    "url": "http://allrecipes.com/recipe/230882/best-cream-of-broccoli-and-potato-sou/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cream-of-broccoli-soup.json b/serverless-fleets/data/input/inferencing/recipes/best-cream-of-broccoli-soup.json
new file mode 100644
index 000000000..e98846ce4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cream-of-broccoli-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.",
+        "Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.",
+        "In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk.  Stir until thick and bubbly, and add to soup.  Season with pepper and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 onion, chopped",
+        "1 stalk celery, chopped",
+        "3 cups chicken broth",
+        "8 cups broccoli florets",
+        "3 tablespoons butter",
+        "3 tablespoons all-purpose flour",
+        "2 cups milk",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cream Of Broccoli Soup",
+    "url": "http://allrecipes.com/recipe/13313/best-cream-of-broccoli-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-cream-of-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/best-cream-of-potato-soup.json
new file mode 100644
index 000000000..6b7a1344d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-cream-of-potato-soup.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned.  Sprinkle in flour and cook, stirring for 2 minutes.  Add broth slowly, stirring as you add.",
+        "Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules.  Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes.  During cooking, break up potatoes with the back of a spoon.  Serve warm."
+    ],
+    "ingredients": [
+        "1 onion, chopped",
+        "1/2 cup chopped celery",
+        "1/4 cup chopped carrots",
+        "2 cloves garlic, minced",
+        "2 tablespoons chopped fresh parsley",
+        "5 tablespoons margarine",
+        "4 tablespoons all-purpose flour",
+        "1 1/2 cups chicken broth",
+        "1 1/2 cups whole milk",
+        "3 potatoes, cut into 1/4-inch slices",
+        "2 teaspoons Worcestershire sauce",
+        "1 1/2 teaspoons mustard powder",
+        "1 pinch ground allspice",
+        "3/4 teaspoon celery seed",
+        "1/2 teaspoon dried thyme",
+        "1/2 teaspoon seasoning salt",
+        "2 tablespoons dry white wine",
+        "1/4 teaspoon ground cayenne pepper",
+        "1/4 teaspoon chicken bouillon powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Cream of Potato Soup",
+    "url": "http://allrecipes.com/recipe/13352/best-cream-of-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-croutons-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-croutons-ever.json
new file mode 100644
index 000000000..2aa48a268
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-croutons-ever.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.",
+        "Melt butter in a pot over medium heat.",
+        "Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.",
+        "Bake in the preheated oven until crispy, 8 to 10 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "4 slices bread",
+        "1/4 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Croutons Ever",
+    "url": "http://allrecipes.com/recipe/232213/best-croutons-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-damn-chili.json b/serverless-fleets/data/input/inferencing/recipes/best-damn-chili.json
new file mode 100644
index 000000000..424652ccc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-damn-chili.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.",
+        "Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.",
+        "Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.",
+        "Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.",
+        "Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili."
+    ],
+    "ingredients": [
+        "4 tablespoons olive oil",
+        "1 yellow onion, chopped",
+        "1 red bell pepper, chopped",
+        "1 Anaheim chile pepper, chopped",
+        "2 red jalapeno pepper, chopped",
+        "4 garlic cloves, minced",
+        "2 1/2 pounds lean ground beef",
+        "1/4 cup Worcestershire sauce",
+        "1 pinch garlic powder, or to taste",
+        "2 beef bouillon cubes",
+        "1 (12 fluid ounce) can or bottle light beer (such as Coors\u00ae)",
+        "1 (28 ounce) can crushed San Marzano tomatoes",
+        "1 (14.5 ounce) can fire-roasted diced tomatoes",
+        "1 (12 ounce) can tomato paste",
+        "1/2 cup white wine",
+        "2 tablespoons chili powder",
+        "2 tablespoons ground cumin",
+        "1 tablespoon brown sugar",
+        "1 tablespoon chipotle pepper sauce",
+        "2 1/2 teaspoons dried basil",
+        "1 1/2 teaspoons smoked paprika",
+        "1 teaspoon salt",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon ground black pepper",
+        "2 (16 ounce) cans dark red kidney beans (such as Bush's\u00ae)",
+        "1 cup sour cream",
+        "3 tablespoons chopped fresh cilantro",
+        "1/2 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Damn Chili",
+    "url": "http://allrecipes.com/recipe/233613/best-damn-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-darn-minestrone-soup-around.json b/serverless-fleets/data/input/inferencing/recipes/best-darn-minestrone-soup-around.json
new file mode 100644
index 000000000..ba6965b85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-darn-minestrone-soup-around.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.",
+        "Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.",
+        "Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese."
+    ],
+    "ingredients": [
+        "8 tablespoons butter",
+        "1 1/2 cups chopped onions",
+        "4 (14 ounce) cans chicken broth",
+        "4 (15 ounce) cans mixed vegetables, with liquid",
+        "2 (16 ounce) cans kidney beans, with liquid",
+        "2 (14.5 ounce) cans whole peeled tomatoes, with liquid",
+        "1 (16 ounce) package frozen chopped spinach",
+        "2 tablespoons tomato paste",
+        "4 1/4 teaspoons garlic powder",
+        "4 teaspoons dried parsley",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon dried basil",
+        "1 cup uncooked elbow macaroni",
+        "1/2 cup grated Parmesan cheese",
+        "1 cup canned garbanzo beans, drained",
+        "4 cups heavy cream",
+        "1/2 cup grated Parmesan cheese for topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Darn Minestrone Soup Around",
+    "url": "http://allrecipes.com/recipe/50901/best-darn-minestrone-soup-around/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-date-squares-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-date-squares-ever.json
new file mode 100644
index 000000000..beef1846d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-date-squares-ever.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a 9x11-inch baking pan and line with parchment paper.",
+        "Heat dates, orange juice, and lemon juice in a large saucepan over medium-low heat, stirring often, until dates are soft, about 6 minutes.",
+        "Stir whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt together in a large bowl; stir in melted butter. Press half of the oat mixture evenly into the prepared pan.",
+        "Spread date mixture evenly over oat mixture; sprinkle remaining oat mixture evenly over date mixture and press down lightly.",
+        "Bake in the preheated oven until golden, about 20 minutes. Allow to cool in the pan to room temperature, about 30 minutes. Refrigerate until chilled before cutting into squares, about 1 hour."
+    ],
+    "ingredients": [
+        "4 cups chopped pitted honey dates",
+        "3/4 cup orange juice",
+        "1/2 teaspoon lemon juice",
+        "2 cups whole wheat flour",
+        "2 cups quick-cooking oats",
+        "3/4 cup brown sugar",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 1/2 cups unsalted butter, melted and cooled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Date Squares Ever",
+    "url": "http://allrecipes.com/recipe/241495/best-date-squares-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-easy-chicken-croquettes.json b/serverless-fleets/data/input/inferencing/recipes/best-easy-chicken-croquettes.json
new file mode 100644
index 000000000..a3d50e9e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-easy-chicken-croquettes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.",
+        "Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F695255.jpg",
+    "ingredients": [
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1\u2009\u00bd cups finely chopped, cooked chicken meat",
+        "\u00bc cup Italian-style dry bread crumbs",
+        "2 tablespoons minced celery",
+        "1 tablespoon minced onion",
+        "\u00bc teaspoon poultry seasoning",
+        "1 tablespoon shortening",
+        "\u00bd cup milk",
+        "\u215b tablespoon poultry seasoning",
+        "\u00bd cup Italian-style dry bread crumbs, for rolling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Easy Chicken Croquettes",
+    "url": "http://allrecipes.com/recipe/8712/best-easy-chicken-croquettes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-egg-rolls.json b/serverless-fleets/data/input/inferencing/recipes/best-egg-rolls.json
new file mode 100644
index 000000000..e4ed587e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-egg-rolls.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.",
+        "In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.",
+        "Lay out one egg roll skin with a corner pointed toward you. Place  about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on  egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.",
+        "Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired."
+    ],
+    "ingredients": [
+        "1 pound ground pork",
+        "1 teaspoon ground ginger",
+        "1 teaspoon garlic powder",
+        "1 quart peanut oil for frying",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons water",
+        "2 cups shredded cabbage",
+        "2 ounces shredded carrots",
+        "8 (7 inch square) egg roll wrappers",
+        "2 tablespoons sesame seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Egg Rolls",
+    "url": "http://allrecipes.com/recipe/14704/best-egg-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-banana-bread-from-i-cant-b.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-banana-bread-from-i-cant-b.json
new file mode 100644
index 000000000..833e67bbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-banana-bread-from-i-cant-b.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!(R) Spread; set aside.",
+        "Combine mashed banana, I Can't Believe It's Not Butter!(R) Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.",
+        "Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. If desired, top with Vanilla Glaze."
+    ],
+    "ingredients": [
+        "3 large ripe bananas, mashed",
+        "1 cup I Can't Believe It's Not Butter!\u00ae Spread",
+        "3/4 cup firmly packed light brown sugar",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Banana Bread from I Can't Believe It's Not Butter!\u00ae",
+    "url": "http://allrecipes.com/recipe/244831/best-ever-banana-bread-from-i-cant-b/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-banana-bread.json
new file mode 100644
index 000000000..5b4e1c6c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-banana-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.",
+        "Blend together the eggs, buttermilk, oil and bananas.",
+        "Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.",
+        "Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean."
+    ],
+    "ingredients": [
+        "2 eggs, beaten",
+        "1/3 cup buttermilk",
+        "1/2 cup vegetable oil",
+        "1 cup mashed bananas",
+        "1 1/2 cups white sugar",
+        "1 3/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Banana Bread",
+    "url": "http://allrecipes.com/recipe/15747/best-ever-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-barbecued-ribs-51104600.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-barbecued-ribs-51104600.json
new file mode 100644
index 000000000..0dbe859ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-barbecued-ribs-51104600.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.",
+        "Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.",
+        "Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.",
+        "Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce."
+    ],
+    "ingredients": [
+        "2 1/2 tablespoons kosher salt",
+        "1 tablespoon dry mustard",
+        "1 tablespoon paprika",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon freshly ground black pepper",
+        "8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)",
+        "Low-salt chicken broth (optional)",
+        "1 1/2 cups store-bought or homemade barbecue sauce plus more"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Bake",
+        "Fourth of July",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Meat",
+        "Pork Rib",
+        "Summer",
+        "Family Reunion",
+        "Grill",
+        "Chill",
+        "Grill/Barbecue",
+        "Advance Prep Required",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Best-Ever Barbecued Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/best-ever-barbecued-ribs-51104600"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-beef-marinade.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-beef-marinade.json
new file mode 100644
index 000000000..bacbf22c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-beef-marinade.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 cup vegetable oil",
+        "3/4 cup soy sauce",
+        "1/2 cup lemon juice",
+        "1/4 cup Worcestershire sauce",
+        "1/4 cup Dijon mustard",
+        "1 clove garlic, minced",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Beef Marinade",
+    "url": "http://allrecipes.com/recipe/232837/best-ever-beef-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-beef-stew.json
new file mode 100644
index 000000000..67a9a96f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-beef-stew.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Toss beef with salt, pepper and flour to coat.  Heat oil in a large pot over medium heat.  Cook coated beef in oil, stirring constantly, until well browned on all sides.  Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage.  Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked."
+    ],
+    "ingredients": [
+        "1/2 pound cubed beef stew meat",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "2 tablespoons all-purpose flour",
+        "1 tablespoon vegetable oil",
+        "6 cups beef broth",
+        "1 (11.5 ounce) can tomato juice",
+        "1 (10 ounce) package frozen mixed vegetables",
+        "1 cup peeled and cubed potatoes",
+        "1 cup chopped cabbage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Beef Stew",
+    "url": "http://allrecipes.com/recipe/26364/best-ever-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-blt-wrap-355089.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-blt-wrap-355089.json
new file mode 100644
index 000000000..a791e90a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-blt-wrap-355089.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "1. Spread 1 tablespoon (15 ml) of mayonnaise onto each wrap.",
+        "2. Top each with 1 lettuce leaf, 2 slices of tomato, and 3 slices of bacon.",
+        "3. Fold in the ends of each wrap and roll up tightly.",
+        "4. Wrap in parchment or wax paper and cut on the diagonal. Place in a sandwich bag or sandwich container."
+    ],
+    "ingredients": [
+        "2 tablespoons (30 ml) low-fat mayonnaise",
+        "2 whole-wheat wraps, 9 inches (23 cm) in diameter",
+        "2 leaves romaine lettuce",
+        "4 thin slices tomato",
+        "6 slices cooked bacon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Leafy Green",
+        "Tomato",
+        "Vegetable",
+        "Brunch",
+        "Picnic",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Back to School",
+        "Lunch",
+        "Meat",
+        "Bacon",
+        "Family Reunion",
+        "Poker/Game Night",
+        "Party",
+        "Lettuce",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Best-Ever BLT Wrap",
+    "url": "http://www.epicurious.com/recipes/food/views/best-ever-blt-wrap-355089"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-blueberry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-blueberry-cobbler.json
new file mode 100644
index 000000000..853cbe8ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-blueberry-cobbler.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.",
+        "In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.",
+        "Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling."
+    ],
+    "ingredients": [
+        "3 cups fresh blueberries",
+        "3 tablespoons white sugar",
+        "1/3 cup orange juice",
+        "2/3 cup all-purpose flour",
+        "1/4 teaspoon baking powder",
+        "1 pinch salt",
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Blueberry Cobbler",
+    "url": "http://allrecipes.com/recipe/15373/best-ever-blueberry-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-bruschetta.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-bruschetta.json
new file mode 100644
index 000000000..cdd483b0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-bruschetta.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.",
+        "Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.",
+        "Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "4 English muffins, split",
+        "4 cloves garlic, minced",
+        "2 tablespoons butter",
+        "1 tablespoon chopped fresh basil",
+        "4 large fresh tomatoes, peeled and chopped",
+        "8 black olives, pitted and halved",
+        "1 tablespoon tomato paste",
+        "1 tablespoon olive oil",
+        "2 teaspoons lemon juice",
+        "1 teaspoon honey",
+        "4 slices mozzarella cheese, halved",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Bruschetta!",
+    "url": "http://allrecipes.com/recipe/134530/best-ever-bruschetta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-buckeye-brownies.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-buckeye-brownies.json
new file mode 100644
index 000000000..a813414dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-buckeye-brownies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.",
+        "Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.",
+        "Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.",
+        "Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package brownie mix (such as Pillsbury\u00ae)",
+        "2/3 cup vegetable oil",
+        "2 eggs",
+        "1/4 cup water",
+        "2 cups confectioners' sugar",
+        "1 cup creamy peanut butter",
+        "1/2 cup butter, softened",
+        "1 (6 ounce) package chocolate chips",
+        "6 tablespoons butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best-Ever Buckeye Brownies!",
+    "url": "http://allrecipes.com/recipe/239917/best-ever-buckeye-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-butter-cream-frosting.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-butter-cream-frosting.json
new file mode 100644
index 000000000..354244053
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-butter-cream-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake."
+    ],
+    "ingredients": [
+        "1 egg white",
+        "3/4 cup milk",
+        "1 cup white sugar",
+        "1 cup butter, softened",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Butter Cream Frosting",
+    "url": "http://allrecipes.com/recipe/8475/best-ever-butter-cream-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-caramel-apple-crisp.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-caramel-apple-crisp.json
new file mode 100644
index 000000000..cd9ad6ff9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-caramel-apple-crisp.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 F (175 degree C).",
+        "In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.",
+        "In a heavy sauce pan over low heat, melt the caramels with the evaporated milk.  Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.",
+        "Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown)."
+    ],
+    "ingredients": [
+        "Apple Filling:",
+        "5 large Granny Smith apples - peeled, cored, and thinly sliced",
+        "1/2 cup white sugar",
+        "1 tablespoon all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1 tablespoon lemon juice",
+        "1/4 cup water",
+        "Crumble:",
+        "1 1/2 cups all-purpose flour",
+        "1 cup brown sugar",
+        "1 cup quick cooking oats",
+        "1 cup butter, softened",
+        "Caramel Sauce:",
+        "1 (14 ounce) package individually wrapped caramels, unwrapped",
+        "1 (5 ounce) can evaporated milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Caramel Apple Crisp",
+    "url": "http://allrecipes.com/recipe/91824/best-ever-caramel-apple-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-caramel-rolls.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-caramel-rolls.json
new file mode 100644
index 000000000..aede2224e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-caramel-rolls.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix white sugar and cinnamon together in a small bowl.",
+        "Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.",
+        "Repeat step 2 with second thawed loaf.",
+        "Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup white sugar, or to taste",
+        "2 tablespoons ground cinnamon, or to taste",
+        "2 (1 pound) loaves frozen bread dough, thawed",
+        "1/4 cup butter, melted and cooled",
+        "Caramel Sauce:",
+        "1 cup brown sugar",
+        "3/4 cup vanilla ice cream",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Caramel Rolls",
+    "url": "http://allrecipes.com/recipe/246217/best-ever-caramel-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-cheese-bread.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-cheese-bread.json
new file mode 100644
index 000000000..725a19991
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-cheese-bread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Slice the French baguette in half lengthwise.",
+        "In a medium bowl, mix the Monterey Jack cheese, Cheddar cheese, mayonnaise and chopped green onions. Spread the mixture evenly over the bread halves.",
+        "Bake in the preheated oven 15 minutes, or until the cheese is melted."
+    ],
+    "ingredients": [
+        "1 French baguette",
+        "1 cup shredded Monterey Jack cheese",
+        "1 cup shredded Cheddar cheese",
+        "1 cup mayonnaise",
+        "3 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Cheese Bread",
+    "url": "http://allrecipes.com/recipe/22634/best-ever-cheese-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-cheese-fudge.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-cheese-fudge.json
new file mode 100644
index 000000000..6b798bcdc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-cheese-fudge.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt together butter and cheese.",
+        "Mix in confectioner's sugar and cocoa into the butter mixture. Stir in vanilla and nuts.  Spread on two big cookie sheets.  Cool.  Cut. Store in refrigerator."
+    ],
+    "ingredients": [
+        "2 cups butter",
+        "1 pound processed cheese food, cubed",
+        "4 (16 ounce) packages confectioners' sugar",
+        "1 cup cocoa",
+        "1 tablespoon vanilla extract",
+        "2 tablespoons chopped peanuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Cheese Fudge",
+    "url": "http://allrecipes.com/recipe/9357/best-ever-cheese-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-cheesecake.json
new file mode 100644
index 000000000..f874e82cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-cheesecake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).",
+        "To Make Dough Crust: Combine 1 cup of the flour, 1/4 cup of the sugar and 1 teaspoon grated lemon peel. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough into the bottom of one 9 inch springform pan with the sides removed. Bake at 400 degrees F (205 degrees C) for 6 minutes. Let cool then butter sides of pan and attach to bottom. Pat the remaining dough evenly on the sides to a height of 2 inches.",
+        "To Make Filling: Preheat oven to 500 degrees F (260 degree C). Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon peel.",
+        "Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the heavy cream. Pour batter into the prepared crust.",
+        "Bake at 500 degrees F (260 degrees C) for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 200 degrees F (100 degrees C) and continue baking for 1 hour. Remove cake from oven and cool in pan for at least 3 hours. Remove sides of pan to serve."
+    ],
+    "ingredients": [
+        "1 cup sifted all-purpose flour",
+        "1/4 cup white sugar",
+        "1 teaspoon lemon zest",
+        "1/2 cup butter",
+        "1 egg yolk, beaten",
+        "1/4 teaspoon vanilla extract",
+        "20 ounces cream cheese",
+        "1/8 teaspoon vanilla extract",
+        "1/2 teaspoon lemon zest",
+        "1 1/2 tablespoons all-purpose flour",
+        "1/8 teaspoon salt",
+        "5/8 cup white sugar",
+        "2 eggs",
+        "1 egg yolk",
+        "2 tablespoons heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Cheesecake",
+    "url": "http://allrecipes.com/recipe/7970/best-ever-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-chewy-chocolate-chocolate-c.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-chewy-chocolate-chocolate-c.json
new file mode 100644
index 000000000..38f01a704
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-chewy-chocolate-chocolate-c.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a medium bowl, cream together the butter, chocolate syrup, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the corn syrup and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture until just blended. Mix in the chocolate chunks by hand. Drop cookies by 1/4 cupfuls onto ungreased cookie sheets.",
+        "Bake for 12 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/3 cup chocolate syrup",
+        "1 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "2 tablespoons corn syrup",
+        "2 teaspoons vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 (11.5 ounce) package semi-sweet chocolate chunks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Chewy Chocolate Chocolate Chunk Cookies",
+    "url": "http://allrecipes.com/recipe/21501/best-ever-chewy-chocolate-chocolate-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-chicken-casserole.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-chicken-casserole.json
new file mode 100644
index 000000000..4d719a8ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-chicken-casserole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.",
+        "In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.",
+        "Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breasts",
+        "1 (8 ounce) can water chestnuts",
+        "1 onion, chopped",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 cup cornflakes cereal crumbs",
+        "1 cup mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Chicken Casserole",
+    "url": "http://allrecipes.com/recipe/8798/best-ever-chicken-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-chip-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-chip-cookies-i.json
new file mode 100644
index 000000000..d72f65c5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-chip-cookies-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt.  Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice!",
+        "Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "3 cups margarine, softened",
+        "2 1/2 cups white sugar",
+        "2 1/2 cups packed brown sugar",
+        "2 teaspoons vanilla extract",
+        "4 eggs",
+        "8 cups all-purpose flour",
+        "4 teaspoons baking soda",
+        "1 teaspoon salt",
+        "4 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Chocolate Chip Cookies I",
+    "url": "http://allrecipes.com/recipe/10664/best-ever-chocolate-chip-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-chip-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-chip-cookies-ii.json
new file mode 100644
index 000000000..7eeeb5418
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-chip-cookies-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.",
+        "In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter, melted",
+        "2 cups brown sugar",
+        "2 eggs",
+        "2 2/3 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Chocolate Chip Cookies II",
+    "url": "http://allrecipes.com/recipe/19232/best-ever-chocolate-chip-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-chip-cookies-iii.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-chip-cookies-iii.json
new file mode 100644
index 000000000..8f3209628
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-chip-cookies-iii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.",
+        "In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips, white chocolate chips and walnuts. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets.",
+        "Bake for 8 to 11 minutes in the preheated oven, or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup unsalted butter, softened",
+        "3/4 cup white sugar",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "2 cups jumbo semisweet chocolate chips",
+        "1 cup white chocolate chips",
+        "1 1/2 cups chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Chocolate Chip Cookies III",
+    "url": "http://allrecipes.com/recipe/25046/best-ever-chocolate-chip-cookies-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-cutout-cookies.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-cutout-cookies.json
new file mode 100644
index 000000000..9e3cf4498
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-cutout-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.",
+        "Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "3/4 cup unsweetened cocoa powder",
+        "1 1/4 teaspoons baking powder",
+        "1/8 teaspoon salt",
+        "3/4 cup butter, softened",
+        "1 1/4 cups white sugar",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Chocolate Cutout Cookies",
+    "url": "http://allrecipes.com/recipe/25767/best-ever-chocolate-cutout-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-sponge-cake.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-sponge-cake.json
new file mode 100644
index 000000000..32739448b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-chocolate-sponge-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.",
+        "Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 cup butter, melted",
+        "1 cup white sugar",
+        "1/2 cup brown sugar",
+        "1 tablespoon vanilla extract",
+        "4 eggs",
+        "3/4 cup all-purpose flour",
+        "1/2 cup unsweetened cocoa powder",
+        "1 teaspoon salt",
+        "1/2 cup buttermilk, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Chocolate Sponge Cake",
+    "url": "http://allrecipes.com/recipe/246766/best-ever-chocolate-sponge-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-chuck-wagon-chili.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-chuck-wagon-chili.json
new file mode 100644
index 000000000..688634d92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-chuck-wagon-chili.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.",
+        "Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.",
+        "Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally."
+    ],
+    "ingredients": [
+        "2 pounds ground beef",
+        "1 teaspoon butter",
+        "2 large white onions, chopped",
+        "2 green bell peppers, seeded and chopped",
+        "1 habanero pepper, chopped",
+        "3 (15 ounce) cans kidney beans, drained",
+        "3 (15 ounce) cans tomato sauce",
+        "1 tablespoon chili powder",
+        "2 teaspoons salt",
+        "1/2 teaspoon garlic salt",
+        "1 drop super-hot hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Chuck Wagon Chili",
+    "url": "http://allrecipes.com/recipe/52560/best-ever-chuck-wagon-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-cilantro-corn-salsa.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-cilantro-corn-salsa.json
new file mode 100644
index 000000000..82ccb6590
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-cilantro-corn-salsa.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.",
+        "Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt."
+    ],
+    "ingredients": [
+        "2 ears corn on the cob, husks and silk removed",
+        "2 tomatoes, chopped",
+        "2 avocados - peeled, pitted, and diced",
+        "1/2 bunch cilantro, stems cut off and leaves chopped",
+        "1 white onion, chopped",
+        "3 tablespoons chopped garlic",
+        "2 tablespoons olive oil",
+        "2 tablespoons red wine vinegar",
+        "kosher salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Cilantro Corn Salsa",
+    "url": "http://allrecipes.com/recipe/222863/best-ever-cilantro-corn-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-cinnamon-buns.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-cinnamon-buns.json
new file mode 100644
index 000000000..e49c35bd9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-cinnamon-buns.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes.  Add cake mix, 1 cup flour, eggs, oil, and salt; beat well.  Stir in remaining flour until a soft dough forms.",
+        "Knead on well floured surface for about 5 minutes.  Place in a greased bowl, and turn to coat the dough surface.  Let rise until doubled in bulk, about 45 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Punch down, and divide into two equal parts.  Roll out each section on a lightly floured surface.  Spread each with softened butter and sprinkle with sugar and cinnamon.",
+        "Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife.  Place in greased baking pans, and allow to rise until doubled.",
+        "Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.",
+        "Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting."
+    ],
+    "ingredients": [
+        "2 (.25 ounce) packages active dry yeast",
+        "2 1/2 cups warm water (110 degrees F)",
+        "1 (18.25 ounce) package yellow cake mix",
+        "6 cups all-purpose flour, divided",
+        "3 eggs",
+        "1/3 cup vegetable oil",
+        "1 1/2 teaspoons salt",
+        "1/2 cup butter, softened",
+        "4 tablespoons white sugar",
+        "2 tablespoons ground cinnamon",
+        "1/4 cup butter, melted",
+        "3 cups confectioners' sugar",
+        "1 1/2 teaspoons vanilla extract",
+        "2/3 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Cinnamon Buns",
+    "url": "http://allrecipes.com/recipe/7045/best-ever-cinnamon-buns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-cinnamon-pull-aparts.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-cinnamon-pull-aparts.json
new file mode 100644
index 000000000..8f95ee513
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-cinnamon-pull-aparts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.",
+        "In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.",
+        "Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.",
+        "Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.",
+        "Bake in preheated oven for 45 minutes, until top is golden brown."
+    ],
+    "ingredients": [
+        "3 (10 ounce) cans refrigerated biscuit dough",
+        "2 cups white sugar",
+        "4 tablespoons ground cinnamon",
+        "1/4 cup melted butter",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Cinnamon Pull Aparts",
+    "url": "http://allrecipes.com/recipe/24135/best-ever-cinnamon-pull-aparts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-corn-muffins.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-corn-muffins.json
new file mode 100644
index 000000000..648b3328b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-corn-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.",
+        "In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.",
+        "Bake in preheated oven for 20 to 30 minutes, until golden."
+    ],
+    "ingredients": [
+        "1/4 cup butter, softened",
+        "9 tablespoons white sugar",
+        "2 eggs",
+        "1 tablespoon vanilla extract",
+        "1 1/2 cups biscuit baking mix",
+        "1/4 cup yellow cornmeal",
+        "2/3 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Corn Muffins",
+    "url": "http://allrecipes.com/recipe/22959/best-ever-corn-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-cornbread-sausage-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-cornbread-sausage-stuffing.json
new file mode 100644
index 000000000..df9dd3d87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-cornbread-sausage-stuffing.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.",
+        "About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.",
+        "Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.",
+        "Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.",
+        "Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes."
+    ],
+    "ingredients": [
+        "1 (8.5 ounce) package corn bread mix",
+        "10 slices firm white bread",
+        "1 pound bulk spicy pork sausage",
+        "2 cups sliced celery",
+        "1 large onion, chopped",
+        "2 teaspoons dried sage",
+        "1/4 cup melted butter",
+        "1 (14 ounce) can chicken broth",
+        "2 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best-Ever Cornbread-Sausage Stuffing",
+    "url": "http://allrecipes.com/recipe/212481/best-ever-cornbread-sausage-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-cowboy-caviar.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-cowboy-caviar.json
new file mode 100644
index 000000000..7b1c08eb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-cowboy-caviar.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.",
+        "Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "1/2 cup vegetable oil",
+        "1/2 cup cider vinegar",
+        "1/2 cup white sugar",
+        "1 (14 ounce) can pinto beans, rinsed and drained",
+        "1 (14 ounce) can black-eyed peas, rinsed and drained",
+        "1 (11 ounce) can white shoepeg corn, drained",
+        "1 red onion, chopped",
+        "2 stalks celery, chopped",
+        "1 red bell pepper, chopped",
+        "1/2 cup chopped cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Cowboy Caviar",
+    "url": "http://allrecipes.com/recipe/237603/best-ever-cowboy-caviar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-crab-cakes.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-crab-cakes.json
new file mode 100644
index 000000000..def3862e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-crab-cakes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.",
+        "Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side."
+    ],
+    "ingredients": [
+        "1 egg",
+        "3 tablespoons mayonnaise",
+        "4 teaspoons lemon juice",
+        "1/8 teaspoon red pepper flakes",
+        "1 teaspoon dried tarragon",
+        "1 tablespoon minced green onions",
+        "8 ounces crabmeat",
+        "1/2 cup crushed buttery round crackers",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Crab Cakes",
+    "url": "http://allrecipes.com/recipe/82347/best-ever-crab-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-creamy-soup.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-creamy-soup.json
new file mode 100644
index 000000000..3dc631f9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-creamy-soup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.",
+        "Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "4 medium onions, chopped",
+        "2 heads broccoli, separated into florets",
+        "1 head cauliflower, separated into florets",
+        "6 cups water",
+        "5 pounds potatoes, peeled and cubed",
+        "1 (6 ounce) package baby spinach, coarsely chopped",
+        "6 cubes  chicken bouillon",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Creamy Soup",
+    "url": "http://allrecipes.com/recipe/72696/best-ever-creamy-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-cucumber-dill-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-cucumber-dill-salad.json
new file mode 100644
index 000000000..5243c0213
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-cucumber-dill-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.",
+        "Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 cucumber, very thinly sliced",
+        "salt and ground black pepper to taste",
+        "1/4 cup sour cream, or to taste",
+        "1/4 cup vinegar, or more to taste",
+        "1/4 cup plain yogurt",
+        "2 tablespoons mayonnaise",
+        "1/2 lime, juiced",
+        "2 teaspoons white sugar",
+        "1 teaspoon dill",
+        "1/2 red onion, thinly sliced",
+        "1/2 stalk celery, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best-Ever Cucumber Dill Salad",
+    "url": "http://allrecipes.com/recipe/238366/best-ever-cucumber-dill-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-egg-salad-sandwiches-106426.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-egg-salad-sandwiches-106426.json
new file mode 100644
index 000000000..351e8bec6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-egg-salad-sandwiches-106426.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Saut\u00e9 bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.",
+        "Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.",
+        "Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half."
+    ],
+    "ingredients": [
+        "12 bacon slices",
+        "8 large hard-boiled eggs, peeled, coarsely chopped",
+        "1/3 cup finely chopped celery",
+        "1/4 cup chopped pimiento-stuffed green olives",
+        "1/2 cup mayonnaise",
+        "1 tablespoon Dijon mustard",
+        "12 slices white sandwich bread, toasted",
+        "12 red leaf lettuce leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Egg",
+        "Mustard",
+        "Olive",
+        "Saut\u00e9",
+        "Picnic",
+        "Kid-Friendly",
+        "Mother's Day",
+        "Back to School",
+        "Lunch",
+        "Mayonnaise",
+        "Bacon",
+        "Spring",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Best-Ever Egg Salad Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/best-ever-egg-salad-sandwiches-106426"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-fried-chicken-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-fried-chicken-sandwiches.json
new file mode 100644
index 000000000..a0fd8ff06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-fried-chicken-sandwiches.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place 1/2 cup flour in a small bowl.",
+        "Beat egg in a shallow bowl with a fork.",
+        "Place 1 cup flour in a bowl; mix in ranch dressing.",
+        "Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.",
+        "Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.",
+        "Bake chicken in the preheated oven until juices run clear, about 10 minutes.",
+        "Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour, divided",
+        "1 egg",
+        "1/4 cup ranch dressing mix (such as Hidden Valley\u00ae)",
+        "2 chicken breasts",
+        "1 cup vegetable oil",
+        "1/2 cup mayonnaise",
+        "1/4 cup sriracha sauce",
+        "4 potato rolls",
+        "16 dill pickle chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best-Ever Fried Chicken Sandwiches",
+    "url": "http://allrecipes.com/recipe/256526/best-ever-fried-chicken-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-fudge.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-fudge.json
new file mode 100644
index 000000000..28775f51a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-fudge.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Grease 1 - 11x16 inch jelly roll pan. Set aside.",
+        "Combine sugar, milk, vanilla and butter in large, heavy saucepan.  Bring to a boil, stirring occasionally.  Boil for 2 minutes.",
+        "Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate.  Stir until melted and smooth.  Stir in nuts. Mix well.",
+        "Pour into prepared pans.  Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1 cup milk",
+        "1 teaspoon vanilla extract",
+        "1 cup butter",
+        "25 marshmallows, quartered",
+        "2 cups milk chocolate chips",
+        "2 cups semi-sweet chocolate chips",
+        "2 (1 ounce) squares unsweetened chocolate",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Fudge",
+    "url": "http://allrecipes.com/recipe/9491/best-ever-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-green-bean-casserole-recipe.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-green-bean-casserole-recipe.json
new file mode 100644
index 000000000..90bdad4b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-green-bean-casserole-recipe.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat the oven to 475 degrees F.",
+        "Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.",
+        "While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.",
+        "Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.",
+        "Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately."
+    ],
+    "ingredients": [
+        "2 medium onions, thinly sliced",
+        "1/4 cup all-purpose flour",
+        "2 tablespoons panko bread crumbs",
+        "1 teaspoon kosher salt",
+        "Nonstick cooking spray",
+        "2 tablespoons plus 1 teaspoon kosher salt, divided",
+        "1 pound fresh green beans, rinsed, trimmed and halved",
+        "2 tablespoons unsalted butter",
+        "12 ounces mushrooms, trimmed and cut into 1/2-inch pieces",
+        "1/2 teaspoon freshly ground black pepper",
+        "2 cloves garlic, minced",
+        "1/4 teaspoon freshly ground nutmeg",
+        "2 tablespoons all-purpose flour",
+        "1 cup chicken broth",
+        "1 cup half-and-half"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Casserole Recipes",
+        "Casserole",
+        "Easy Recipes",
+        "Easy Side Dish Recipes",
+        "Green Bean Casserole",
+        "Beans and Legumes",
+        "Green Bean",
+        "Vegetable Casserole",
+        "Vegetable",
+        "Thanksgiving Side Dishes",
+        "Holiday",
+        "Thanksgiving",
+        "Comfort Food",
+        "American",
+        "Onion Recipes",
+        "Mushroom"
+    ],
+    "title": "Best Ever Green Bean Casserole",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-hot-artichoke-dip.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-hot-artichoke-dip.json
new file mode 100644
index 000000000..9a6adc2f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-hot-artichoke-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C).",
+        "In a shallow baking dish combine the artichoke hearts, mozzarella cheese, parmesan cheese and mayonnaise. Bake for 45 minutes, or until hot and bubbly. Sprinkle with almonds if desired. Serve hot with tortilla chips or crackers."
+    ],
+    "ingredients": [
+        "2 (6.5 ounce) jars marinated artichoke hearts, chopped",
+        "2 cups mozzarella cheese, shredded",
+        "1 cup grated Parmesan cheese",
+        "1 cup mayonnaise",
+        "1/2 cup sliced almonds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Hot Artichoke Dip",
+    "url": "http://allrecipes.com/recipe/20503/best-ever-hot-artichoke-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-irish-soda-bread.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-irish-soda-bread.json
new file mode 100644
index 000000000..f0d042bd1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-irish-soda-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.",
+        "Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan.",
+        "Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm."
+    ],
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "3/4 cup white sugar",
+        "1 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 cup butter, at room temperature",
+        "1 1/2 cups raisins",
+        "1 1/2 cups buttermilk, at room temperature",
+        "3 eggs, at room temperature"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Irish Soda Bread",
+    "url": "http://allrecipes.com/recipe/213826/best-ever-irish-soda-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-jalapeno-poppers.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-jalapeno-poppers.json
new file mode 100644
index 000000000..47867882b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-jalapeno-poppers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.",
+        "Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.",
+        "Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure  the entire surface of the jalapeno is coated.",
+        "In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel."
+    ],
+    "ingredients": [
+        "12 ounces cream cheese, softened",
+        "1 (8 ounce) package shredded Cheddar cheese",
+        "1 tablespoon bacon bits",
+        "12 ounces jalapeno peppers, seeded and halved",
+        "1 cup milk",
+        "1 cup all-purpose flour",
+        "1 cup dry bread crumbs",
+        "2 quarts oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Jalapeno Poppers",
+    "url": "http://allrecipes.com/recipe/20858/best-ever-jalapeno-poppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-kabob-marinade.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-kabob-marinade.json
new file mode 100644
index 000000000..0efbc6366
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-kabob-marinade.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk honey, soy sauce, chili sauce, cumin, and vegetable oil together in a bowl."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1133702.jpg",
+    "ingredients": [
+        "1/2 cup honey",
+        "1/2 cup soy sauce",
+        "1/4 cup tomato-based chili sauce",
+        "1 tablespoon ground cumin, or more to taste",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Kabob Marinade",
+    "url": "http://allrecipes.com/recipe/214620/best-ever-kabob-marinade/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-layered-mexican-dip.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-layered-mexican-dip.json
new file mode 100644
index 000000000..bbf18b6f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-layered-mexican-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.",
+        "In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes."
+    ],
+    "ingredients": [
+        "1 (9 ounce) can bean dip",
+        "1 (6 ounce) container guacamole",
+        "12 ounces sour cream",
+        "1 (1 ounce) package taco seasoning mix",
+        "1 (8 ounce) package shredded Cheddar cheese",
+        "1 jalapeno pepper, seeded and diced",
+        "1 tomato, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Layered Mexican Dip",
+    "url": "http://allrecipes.com/recipe/20707/best-ever-layered-mexican-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-lemon-squares-gluten-free.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-lemon-squares-gluten-free.json
new file mode 100644
index 000000000..e155478f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-lemon-squares-gluten-free.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined; press into the bottom of the prepared baking dish.",
+        "Bake in the preheated oven until crust is golden brown, about 15 minutes.",
+        "Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl; stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture; pour over crust.",
+        "Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 1/4 cups white rice flour",
+        "1 cup confectioners' sugar",
+        "3/4 cup gluten-free oat flour (such as Bob's Red Mill\u00ae)",
+        "1 cup butter, softened",
+        "Filling:",
+        "4 eggs",
+        "1 3/4 cups white sugar",
+        "1/4 cup white rice flour",
+        "1 teaspoon baking powder",
+        "1 lemon, juiced",
+        "1 teaspoon lemon zest (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Lemon Squares (Gluten-Free)",
+    "url": "http://allrecipes.com/recipe/237427/best-ever-lemon-squares-gluten-free/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-mac-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-mac-and-cheese.json
new file mode 100644
index 000000000..de766c61b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-mac-and-cheese.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until macaroni is cooked through but still slightly firm, about 8 minutes. Drain well.",
+        "Combine the cottage cheese, sour cream, butter, and cooked macaroni in a large baking dish. Stir in the Cheddar cheese. Arrange the tomatoes on top, then pour the tomato liquid over the casserole. Season with salt and black pepper.",
+        "Bake in the preheated oven for 20 minutes, then mix the macaroni and cheese thoroughly. Continue to bake until lightly browned and bubbly, about 15 minutes more."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package elbow macaroni",
+        "1 (16 ounce) package cottage cheese",
+        "1 cup sour cream",
+        "1/2 cup butter",
+        "1 (8 ounce) package shredded Cheddar cheese",
+        "1 (10 ounce) can whole peeled tomatoes with juice",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BEST EVER Mac and Cheese",
+    "url": "http://allrecipes.com/recipe/219061/best-ever-mac-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-mango-salsa.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-mango-salsa.json
new file mode 100644
index 000000000..9414dddea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-mango-salsa.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine mangoes, bell pepper, onion, cilantro, sugar, lemon juice, and jalapeno pepper in a bowl; cover and refrigerate for 1 hour before serving."
+    ],
+    "ingredients": [
+        "2 ripe mangoes - peeled, pitted, and diced",
+        "1 yellow bell pepper, diced",
+        "1/2 cup chopped red onion",
+        "1/2 cup chopped fresh cilantro",
+        "1/3 cup white sugar",
+        "1/4 cup lemon juice",
+        "1/3 jalapeno pepper, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Mango Salsa",
+    "url": "http://allrecipes.com/recipe/222924/best-ever-mango-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-meat-loaf.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-meat-loaf.json
new file mode 100644
index 000000000..8db8e5664
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-meat-loaf.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.",
+        "Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "2/3 cup milk",
+        "2 teaspoons salt",
+        "1/4 teaspoon ground black pepper",
+        "3 slices bread, crumbled",
+        "1 1/2 pounds ground beef",
+        "1 onion, chopped",
+        "1 cup shredded Cheddar cheese",
+        "1/2 cup shredded carrot",
+        "1/4 cup brown sugar",
+        "1/4 cup ketchup",
+        "1 tablespoon prepared yellow mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Meat Loaf",
+    "url": "http://allrecipes.com/recipe/229559/best-ever-meat-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf-i.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf-i.json
new file mode 100644
index 000000000..adad713ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly.  Press into 8x4 inch loaf pan.",
+        "Bake for 1 hour, or until meat is no longer pink and juices run clear.  Drain.  Let stand 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "1 cup tomato juice",
+        "3/4 cup rolled oats",
+        "1 egg",
+        "1/4 cup chopped onion",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Meatloaf I",
+    "url": "http://allrecipes.com/recipe/14652/best-ever-meatloaf-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf-ii.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf-ii.json
new file mode 100644
index 000000000..2797b1717
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft.",
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a large mixing bowl, place ground beef, crushed crackers, Cheddar cheese, taco seasoning, and sauteed onion and green pepper. Mix thoroughly.",
+        "Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 onion, chopped",
+        "1 small green bell pepper, chopped",
+        "3 cloves garlic, minced",
+        "1 pound lean ground beef",
+        "15 saltine crackers, crushed",
+        "8 ounces shredded Cheddar cheese",
+        "1 (1.25 ounce) package taco seasoning mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Meatloaf II",
+    "url": "http://allrecipes.com/recipe/22372/best-ever-meatloaf-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf-with-brown-gravy.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf-with-brown-gravy.json
new file mode 100644
index 000000000..22883006c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf-with-brown-gravy.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well.  Shape into an 8x4 inch loaf pan.",
+        "Place loaf pan on a rack in an oven-roasting pan.  Bake for 1 hour, or until done.  Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.",
+        "While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat.  Add mushrooms and onions; cook and stir until tender.  Add beef broth; simmer for 5 minutes, stirring occasionally.  Combine water and cornstarch in a small cup; stir into broth.   Cook and stir for 1 minute, or until thickened."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground beef",
+        "3/4 cup fresh bread crumbs",
+        "1/2 cup chili sauce",
+        "1 egg",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "1 cup fresh sliced mushrooms",
+        "2 tablespoons minced onion",
+        "1 tablespoon butter",
+        "1 cup beef broth",
+        "2 tablespoons water",
+        "1 tablespoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Meatloaf with Brown Gravy",
+    "url": "http://allrecipes.com/recipe/14644/best-ever-meatloaf-with-brown-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf.json
new file mode 100644
index 000000000..dbd2ac269
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-meatloaf.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.",
+        "Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.",
+        "Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) can Campbell's\u00ae Condensed Tomato Soup (Regular, Healthy Request\u00ae or 25% Less Sodium)",
+        "2 pounds ground beef",
+        "1 envelope dry onion soup and recipe mix",
+        "1/2 cup dry bread crumbs",
+        "1 egg, beaten",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best-Ever Meatloaf",
+    "url": "http://allrecipes.com/recipe/190782/best-ever-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-muffins.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-muffins.json
new file mode 100644
index 000000000..749243569
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).",
+        "Stir together the flour, baking powder, salt and sugar in a large bowl.  Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.",
+        "Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.",
+        "Bake for 25 minutes, or until golden."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup white sugar",
+        "1 egg",
+        "1 cup milk",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Muffins",
+    "url": "http://allrecipes.com/recipe/6874/best-ever-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-new-zealand-pavlova.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-new-zealand-pavlova.json
new file mode 100644
index 000000000..2e1f80f63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-new-zealand-pavlova.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.",
+        "In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.",
+        "Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.",
+        "Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream."
+    ],
+    "ingredients": [
+        "3 egg whites",
+        "1 1/4 cups white sugar",
+        "2 tablespoons water",
+        "3 teaspoons cornstarch",
+        "1/2 teaspoon vanilla extract",
+        "1 teaspoon distilled white vinegar",
+        "1/8 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever New Zealand Pavlova",
+    "url": "http://allrecipes.com/recipe/17420/best-ever-new-zealand-pavlova/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-onion-rings.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-onion-rings.json
new file mode 100644
index 000000000..a192bb5d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-onion-rings.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.",
+        "Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).",
+        "Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 cup milk",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons onion salt",
+        "1 quart vegetable oil for frying",
+        "4 large onions, peeled and sliced into rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Onion Rings",
+    "url": "http://allrecipes.com/recipe/56236/best-ever-onion-rings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-party-appetizer.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-party-appetizer.json
new file mode 100644
index 000000000..372710292
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-party-appetizer.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.",
+        "Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.",
+        "Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread."
+    ],
+    "ingredients": [
+        "12 ounces goat cheese",
+        "3 tablespoons olive oil",
+        "1 cup oil-packed sun-dried tomatoes, drained and diced",
+        "1 cup black olives, chopped",
+        "4 tablespoons chopped fresh basil",
+        "2 tablespoons chopped fresh rosemary",
+        "3 cloves garlic, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Party Appetizer",
+    "url": "http://allrecipes.com/recipe/20509/best-ever-party-appetizer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-pasta-salad.json
new file mode 100644
index 000000000..f4a7aee1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-pasta-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper.  Seat aside.",
+        "In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken.  Add dressing to taste and toss to coat."
+    ],
+    "ingredients": [
+        "2 cups rotelli pasta",
+        "1 cup vegetable oil",
+        "1/2 cup white wine vinegar",
+        "1/2 teaspoon dried tarragon",
+        "1/2 teaspoon dried dill weed",
+        "1 teaspoon salt",
+        "2 teaspoons prepared Dijon-style mustard",
+        "1/4 cup minced pimento",
+        "2 tablespoons minced capers",
+        "coarsely ground black pepper to taste",
+        "1 green bell pepper, seeded and diced",
+        "1/2 pound Havarti cheese, diced",
+        "4 green onions, diced",
+        "4 boneless chicken breast halves - cooked, cooled and cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Pasta Salad",
+    "url": "http://allrecipes.com/recipe/26536/best-ever-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-pecan-pie-bars.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-pecan-pie-bars.json
new file mode 100644
index 000000000..6249d9b6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-pecan-pie-bars.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix flour, confectioners' sugar, and butter together in a bowl; press into a 9x13-inch baking pan.",
+        "Bake in the preheated oven until lightly browned, about 15 minutes.",
+        "Stir sweetened condensed milk, toffee baking bits, pecans, and egg together in a bowl; pour over hot crust.",
+        "Bake in the oven until browned and bubbling, about 25 more minutes. Cool before serving."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 cup confectioners' sugar",
+        "1 cup butter, softened",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (8 ounce) package toffee baking bits (such as Heath\u00ae)",
+        "1 cup chopped pecans",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Pecan Pie Bars",
+    "url": "http://allrecipes.com/recipe/235457/best-ever-pecan-pie-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-pie-crust.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-pie-crust.json
new file mode 100644
index 000000000..f73c5bf83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-pie-crust.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.",
+        "Roll out dough on a floured counter.  Don't over work it.  Use as directed in pie recipe."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 cup shortening",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Pie Crust",
+    "url": "http://allrecipes.com/recipe/12111/best-ever-pie-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-pinto-beans.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-pinto-beans.json
new file mode 100644
index 000000000..ed0cfb96d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-pinto-beans.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.",
+        "Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.",
+        "Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.",
+        "Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.",
+        "Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour."
+    ],
+    "ingredients": [
+        "1 pound dried pinto beans",
+        "6 cups water, or more as needed to cover",
+        "1 smoked ham hock",
+        "1 teaspoon kosher salt",
+        "1 tablespoon brown sugar",
+        "1 (6.5 ounce) can tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Pinto Beans",
+    "url": "http://allrecipes.com/recipe/220823/best-ever-pinto-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-popcorn-balls.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-popcorn-balls.json
new file mode 100644
index 000000000..4988af2ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-popcorn-balls.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.",
+        "Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature."
+    ],
+    "ingredients": [
+        "3/4 cup light corn syrup",
+        "1/4 cup margarine",
+        "2 teaspoons cold water",
+        "2 5/8 cups confectioners' sugar",
+        "1 cup marshmallows",
+        "5 quarts plain popped popcorn"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Popcorn Balls",
+    "url": "http://allrecipes.com/recipe/20519/best-ever-popcorn-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-pumpernickel-loaf.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-pumpernickel-loaf.json
new file mode 100644
index 000000000..42a4017bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-pumpernickel-loaf.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.",
+        "Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.",
+        "Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.",
+        "Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.",
+        "Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "1 1/2 cups warm water",
+        "1/4 cup molasses",
+        "1 (.25 ounce) package active dry yeast",
+        "2 tablespoons canola oil",
+        "1 1/2 cups bread flour, plus more for kneading",
+        "1 cup whole-wheat flour",
+        "1 cup rye flour",
+        "1/3 cup cornmeal",
+        "1/4 cup unsweetened cocoa powder",
+        "2 tablespoons vital wheat gluten",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Pumpernickel Loaf",
+    "url": "http://allrecipes.com/recipe/223556/best-ever-pumpernickel-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-pumpkin-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-pumpkin-cupcakes.json
new file mode 100644
index 000000000..5aa3e2b09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-pumpkin-cupcakes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.",
+        "Stir flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl. Mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. Add flour mixture to pumpkin mixture and stir until batter is well mixed. Fill muffin cups with batter, about 1/3 cup per cupcake.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2/3 cup all-purpose flour",
+        "2 teaspoons pumpkin pie spice",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 (15 ounce) can pumpkin puree",
+        "3/4 cup evaporated milk",
+        "3/4 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best-Ever Pumpkin Cupcakes",
+    "url": "http://allrecipes.com/recipe/239711/best-ever-pumpkin-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-rugelach.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-rugelach.json
new file mode 100644
index 000000000..f38e2fbfa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-rugelach.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.",
+        "Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.",
+        "Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.",
+        "Bake in the preheated oven until golden brown, 18 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup cottage cheese",
+        "1 cup butter, softened",
+        "2 cups all-purpose flour",
+        "1/4 cup butter, softened",
+        "3/4 cup brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "3/4 cup chopped pecans",
+        "1/2 cup raisins (optional)",
+        "3 tablespoons orange marmalade (optional)",
+        "1 egg white",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Rugelach",
+    "url": "http://allrecipes.com/recipe/212789/best-ever-rugelach/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-salmon-sauce.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-salmon-sauce.json
new file mode 100644
index 000000000..9c93e1954
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-salmon-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/4 cup soy sauce",
+        "2 tablespoons Dijon mustard",
+        "3 cloves garlic, minced",
+        "2 teaspoons ketchup",
+        "1 teaspoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Salmon Sauce",
+    "url": "http://allrecipes.com/recipe/231943/best-ever-salmon-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-saucy-beef-kabobs.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-saucy-beef-kabobs.json
new file mode 100644
index 000000000..233937184
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-saucy-beef-kabobs.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.",
+        "Preheat grill for medium heat.",
+        "Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.",
+        "Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes."
+    ],
+    "ingredients": [
+        "2 cups tomato juice",
+        "1/2 cup butter",
+        "1/4 cup finely chopped onion",
+        "1/3 cup ketchup",
+        "1 teaspoon dry mustard",
+        "1 teaspoon salt",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon ground black pepper",
+        "1 clove garlic, minced",
+        "1 tablespoon Worcestershire sauce",
+        "1 dash hot sauce",
+        "2 pounds beef sirloin, cut into 1 inch cubes",
+        "1/2 pound fresh mushrooms, stems removed",
+        "1 pint cherry tomatoes",
+        "1 large onion, quartered",
+        "1 large green bell pepper, cut into 1 inch pieces",
+        "skewers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Saucy Beef Kabobs",
+    "url": "http://allrecipes.com/recipe/19610/best-ever-saucy-beef-kabobs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-sausage-with-peppers-onion.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-sausage-with-peppers-onion.json
new file mode 100644
index 000000000..6458b7373
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-sausage-with-peppers-onion.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "3 pounds Italian sausage links",
+        "3 red bell peppers, sliced",
+        "2 green bell peppers, sliced",
+        "2 large red onions, sliced",
+        "3 cloves garlic, chopped",
+        "2 (12 fluid ounce) bottles beer",
+        "1 (6 ounce) can tomato paste",
+        "3 tablespoons chopped fresh oregano",
+        "3 tablespoons chopped fresh cilantro",
+        "2 tablespoons hot sauce",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Sausage with Peppers, Onions, and Beer!",
+    "url": "http://allrecipes.com/recipe/44470/best-ever-sausage-with-peppers-onion/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-shrimp-dip.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-shrimp-dip.json
new file mode 100644
index 000000000..68847d58d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-shrimp-dip.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup mayonnaise",
+        "1/4 cup chopped onion",
+        "1/4 cup chopped celery",
+        "1/2 pound cooked and peeled shrimp"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Shrimp Dip",
+    "url": "http://allrecipes.com/recipe/14818/best-ever-shrimp-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-shrimp-sauce-15734.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-shrimp-sauce-15734.json
new file mode 100644
index 000000000..4f14ee1fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-shrimp-sauce-15734.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Force garlic through a press into a bowl and stir together with remaining ingredients. Chill sauce at least 4 hours and up to 3 days.",
+        "Serve sauce with shrimp and/or crudit\u00e9s."
+    ],
+    "ingredients": [
+        "1 garlic clove",
+        "1 cup mayonnaise",
+        "1/2 cup chili sauce (such as Heinz)",
+        "1 tablespoon drained bottled horseradish, or to taste",
+        "1/2 teaspoon dry mustard, or to taste",
+        "1/8 teaspoon cayenne, or to taste",
+        "2 teaspoons fresh lime juice, or to taste",
+        "Accompaniment: chilled boiled shrimp and/or crudit\u00e9s"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Garlic",
+        "Mustard",
+        "No-Cook",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Buffet",
+        "Horseradish",
+        "Mayonnaise",
+        "Lime",
+        "Hot Pepper",
+        "Gourmet"
+    ],
+    "title": "Best Ever Shrimp Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/best-ever-shrimp-sauce-15734"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-sloppy-joes.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-sloppy-joes.json
new file mode 100644
index 000000000..005252f2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-sloppy-joes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place a large skillet over medium heat. Crumble the ground beef into the skillet and cook until brown. Add the onion, pepper, and celery and cook until soft. Stir in the tomato soup, ground cumin, Worcestershire sauce, salt, and pepper; simmer until hot. Ladle meat onto hamburger buns; top with Cheddar cheese."
+    ],
+    "ingredients": [
+        "2 pounds ground beef chuck",
+        "1 large diced onion",
+        "1 large diced green pepper",
+        "1 celery stalk, diced",
+        "1 1/2 (10.75 ounce) cans  tomato soup",
+        "1 teaspoon cumin",
+        "1/4 teaspoon Worcestershire sauce",
+        "salt and pepper to taste (optional)",
+        "6 hamburger buns",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Sloppy Joes",
+    "url": "http://allrecipes.com/recipe/55074/best-ever-sloppy-joes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-slow-cooker-italian-beef-ro.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-slow-cooker-italian-beef-ro.json
new file mode 100644
index 000000000..594588f61
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-slow-cooker-italian-beef-ro.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.",
+        "Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours."
+    ],
+    "ingredients": [
+        "1 (3 pound) beef chuck roast",
+        "1 onion, quartered",
+        "1 (10.5 ounce) can beef broth",
+        "1 (1 ounce) packet dry au jus mix",
+        "1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons\u00ae)",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Slow Cooker Italian Beef Roast",
+    "url": "http://allrecipes.com/recipe/229006/best-ever-slow-cooker-italian-beef-ro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-spinach-artichoke-dip.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-spinach-artichoke-dip.json
new file mode 100644
index 000000000..17579274d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-spinach-artichoke-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.",
+        "Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1 cup shredded Italian cheese blend",
+        "1/2 cup mayonnaise",
+        "1 cup Alfredo sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Spinach Artichoke Dip",
+    "url": "http://allrecipes.com/recipe/79844/best-ever-spinach-artichoke-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-split-pea.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-split-pea.json
new file mode 100644
index 000000000..4ff7e6344
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-split-pea.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large pot or Dutch oven over medium heat, heat olive oil.  Cook onion, carrot, celery and garlic until onion is translucent.  Stir in yellow and green split peas, broth, seasoning and salt.  Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently.  Puree with a blender or food processor.  Return to pot, heat through, and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 cups chopped onion",
+        "2 cups chopped carrot",
+        "2 cups finely chopped celery",
+        "1/2 tablespoon minced garlic",
+        "1 cup yellow split peas",
+        "1 cup green split peas",
+        "8 cups fat-free chicken broth",
+        "1 1/2 teaspoons salt-free seasoning blend",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Split Pea",
+    "url": "http://allrecipes.com/recipe/23860/best-ever-split-pea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-strawberry-cake.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-strawberry-cake.json
new file mode 100644
index 000000000..7515c517e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-strawberry-cake.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grease and flour two 8-inch cake pans.",
+        "Mix pureed strawberries, milk, eggs, and 1 tablespoon vanilla extract together in a small bowl; transfer to the bowl of a stand mixer.",
+        "Beat flour, white sugar, baking powder, and salt into strawberry mixture on Low; add butter and continue beating on Low until evenly combined.",
+        "Stop mixer, scrape sides, and beat again for about 30 seconds.",
+        "Divide batter evenly between the two prepared cake pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Cool the cakes in the pans for about 10 minutes; transfer to wire racks to completely cool, about 30 minutes.",
+        "Beat cream cheese and butter together in a medium bowl until smooth. Gradually beat confectioners' sugar into cream cheese mixture until creamy and fluffy; stir in 1 teaspoon vanilla extract.",
+        "Spread about 1/2 the frosting on top of 1 cake. Place second cake on top of frosting layer; spread the remaining frosting on top of second cake and around sides of both cakes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1458&h=763&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F846554.jpg",
+    "ingredients": [
+        "1 cup pureed strawberries",
+        "\u00bc cup 2% milk",
+        "6  eggs",
+        "1 tablespoon vanilla extract",
+        "2\u2009\u00bc cups sifted cake flour",
+        "1\u2009\u00be cups white sugar",
+        "4 teaspoons baking powder",
+        "1 teaspoon salt",
+        "\u00be cup butter, softened",
+        "2 (8 ounce) packages cream cheese, softened",
+        "\u00bd cup butter, softened",
+        "2 cups confectioners' sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Strawberry Cake",
+    "url": "http://allrecipes.com/recipe/221101/best-ever-strawberry-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-sugar-cookies.json
new file mode 100644
index 000000000..e6002d60a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-sugar-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine flour, salt, baking soda and nutmeg.",
+        "Cream together the butter and sugar. Blend in the sour cream; add dry ingredients.",
+        "Chill dough for 1 hour. Roll to 1/2 inch thickness on a sugar and floured surface.",
+        "Cut with cookie cutter; bake on ungreased cookie sheet for 8-10 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 cup butter",
+        "3/4 cup white sugar",
+        "1/2 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/13844/best-ever-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-texas-caviar.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-texas-caviar.json
new file mode 100644
index 000000000..80999e05b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-texas-caviar.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.",
+        "To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a  pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "2 (15 ounce) cans pinto beans, rinsed and drained",
+        "2 (15 ounce) cans white corn, rinsed and drained",
+        "1 (4 ounce) can chopped green chiles, undrained",
+        "1 jalapeno chile pepper, seeded and finely chopped (optional)",
+        "1 red bell pepper - cored, seeded and finely chopped",
+        "1 green bell pepper - cored, seeded and finely chopped",
+        "1 small red onion, finely chopped",
+        "1 bunch cilantro leaves, finely chopped",
+        "1/2 cup rice vinegar",
+        "1/2 cup olive oil",
+        "1/3 cup white sugar",
+        "1/2 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best-Ever Texas Caviar",
+    "url": "http://allrecipes.com/recipe/152270/best-ever-texas-caviar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-tuna-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-tuna-salad.json
new file mode 100644
index 000000000..f037ad4e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-tuna-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.",
+        "In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "2 (5 ounce) cans tuna, drained",
+        "1 (6 ounce) can crabmeat, shredded",
+        "1/2 cup mayonnaise",
+        "1 teaspoon sour cream",
+        "1 teaspoon yellow mustard",
+        "1/2 teaspoon dried dill weed",
+        "1/8 teaspoon lemon pepper",
+        "2 tablespoons dill pickle relish",
+        "2 tablespoons sweet pickle relish",
+        "3/4 cup finely chopped onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Tuna Salad",
+    "url": "http://allrecipes.com/recipe/23570/best-ever-tuna-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ever-veggie-burgers.json b/serverless-fleets/data/input/inferencing/recipes/best-ever-veggie-burgers.json
new file mode 100644
index 000000000..932bda942
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ever-veggie-burgers.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Process pinto beans, onion, brown rice, almonds, cashews, mushrooms, black olives, and garlic in batches in a food processor until completely chopped; transfer to a large mixing bowl.",
+        "Mix Parmesan cheese, egg, flaxseed, vegetable bouillon, and Worcestershire sauce into the bean mixture. Cover bowl with plastic wrap and refrigerate for 1 hour.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Form bean mixture into 12 patties and arrange onto a non-stick baking sheet.",
+        "Bake burgers in preheated oven for 10 minutes, turn, and continue baking until cooked through, about 10 minutes more.",
+        "Heat a skillet over medium heat. Cook burgers in hot skillet until browned, 3 to 5 minutes per side."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can pinto beans, drained and rinsed",
+        "1 onion, chopped",
+        "1 cup cooked brown rice",
+        "1 cup raw almonds",
+        "1 cup raw cashews",
+        "1/2 pound mushrooms, chopped",
+        "1 (2.25 ounce) can black olives",
+        "1 large clove garlic, chopped",
+        "1 cup Parmesan cheese",
+        "1 egg, lightly beaten",
+        "1/4 cup ground flaxseed",
+        "1 teaspoon vegetable bouillon base (such as Better Than Bouillon\u00ae)",
+        "1 dash Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ever Veggie Burgers",
+    "url": "http://allrecipes.com/recipe/233618/best-ever-veggie-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-farmers-market-pimento-cheese.json b/serverless-fleets/data/input/inferencing/recipes/best-farmers-market-pimento-cheese.json
new file mode 100644
index 000000000..661b58b03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-farmers-market-pimento-cheese.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture."
+    ],
+    "ingredients": [
+        "1 cup grated mild white Cheddar cheese (such as Vermont white Cheddar)",
+        "2 tablespoons finely chopped pimento",
+        "2 1/2 tablespoons finely chopped red onion",
+        "2 1/2 tablespoons finely chopped green onion (white and light green parts)",
+        "4 drops Worcestershire sauce",
+        "2 tablespoons mayonnaise, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Farmers' Market Pimento Cheese",
+    "url": "http://allrecipes.com/recipe/166448/best-farmers-market-pimento-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-football-dip-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-football-dip-ever.json
new file mode 100644
index 000000000..6e2fe7098
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-football-dip-ever.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease.",
+        "Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil.",
+        "Bake for 15 minutes in the preheated oven, or until heated through. Serve hot."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (8 ounce) package cream cheese, room temperature",
+        "1 (8 ounce) jar prepared salsa",
+        "1 (1 pound) loaf processed cheese food, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Football Dip Ever",
+    "url": "http://allrecipes.com/recipe/96129/best-football-dip-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-formula-three-cheese-fondue.json b/serverless-fleets/data/input/inferencing/recipes/best-formula-three-cheese-fondue.json
new file mode 100644
index 000000000..a7a36ac6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-formula-three-cheese-fondue.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring the wine to a boil in a small saucepan.",
+        "Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook  for about 5 minutes, stirring constantly to avoid sticking and burning.",
+        "Once the flour is cooked, stir the wine into the flour mixture slowly.  Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame."
+    ],
+    "ingredients": [
+        "1 cup white wine",
+        "1 tablespoon butter",
+        "1 tablespoon all-purpose flour",
+        "7 ounces Gruyere cheese, cubed",
+        "7 ounces sharp Cheddar cheese, cubed",
+        "7 ounces Emmentaler cheese, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Formula Three-Cheese Fondue",
+    "url": "http://allrecipes.com/recipe/45657/best-formula-three-cheese-fondue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-fried-green-tomatoes.json b/serverless-fleets/data/input/inferencing/recipes/best-fried-green-tomatoes.json
new file mode 100644
index 000000000..37dbbc98b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-fried-green-tomatoes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Slice tomatoes 1/2 inch thick. Discard the ends.",
+        "Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.",
+        "In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels."
+    ],
+    "ingredients": [
+        "4 large green tomatoes",
+        "2 eggs",
+        "1/2 cup milk",
+        "1 cup all-purpose flour",
+        "1/2 cup cornmeal",
+        "1/2 cup bread crumbs",
+        "2 teaspoons coarse kosher salt",
+        "1/4 teaspoon ground black pepper",
+        "1 quart vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Fried Green Tomatoes",
+    "url": "http://allrecipes.com/recipe/16760/best-fried-green-tomatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-fried-walleye.json b/serverless-fleets/data/input/inferencing/recipes/best-fried-walleye.json
new file mode 100644
index 000000000..531b704d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-fried-walleye.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.",
+        "Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.",
+        "Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).",
+        "Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges."
+    ],
+    "ingredients": [
+        "4 walleye fillets",
+        "2 eggs, beaten",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon garlic powder",
+        "1 pinch salt (optional)",
+        "1/2 teaspoon ground black pepper",
+        "2 cups crushed saltine crackers",
+        "vegetable oil for frying",
+        "1 lemon, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Fried Walleye",
+    "url": "http://allrecipes.com/recipe/223227/best-fried-walleye/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-friend-doggie-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/best-friend-doggie-biscuits.json
new file mode 100644
index 000000000..5bc40a821
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-friend-doggie-biscuits.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.",
+        "In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.",
+        "Bake in preheated oven for 15 minutes or until firm."
+    ],
+    "ingredients": [
+        "1 cup cornmeal",
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 egg",
+        "3 tablespoons vegetable oil",
+        "1/2 cup chicken broth",
+        "2 teaspoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Friend Doggie Biscuits",
+    "url": "http://allrecipes.com/recipe/140949/best-friend-doggie-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-frozen-daiquiris.json b/serverless-fleets/data/input/inferencing/recipes/best-frozen-daiquiris.json
new file mode 100644
index 000000000..e59074a00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-frozen-daiquiris.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large freezable container, mix lemonade concentrate, limeade concentrate, water and rum. Freeze for 24 hours.",
+        "When frozen, break up with a wooden spoon, stir and serve. Store remainder in freezer until needed. Be sure to stir before serving, as the alcohol tends to settle to the bottom."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can frozen lemonade concentrate, thawed",
+        "1 (6 ounce) can frozen limeade concentrate",
+        "4 1/4 cups water",
+        "1 (750 milliliter) bottle light rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Frozen Daiquiris",
+    "url": "http://allrecipes.com/recipe/32253/best-frozen-daiquiris/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-garlic-parmesan-croutons.json b/serverless-fleets/data/input/inferencing/recipes/best-garlic-parmesan-croutons.json
new file mode 100644
index 000000000..5cd6f5aef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-garlic-parmesan-croutons.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Put cubes in a large bowl and season generously with creole seasoning.",
+        "Melt butter in a saucepan over medium-low heat. Stir Parmesan cheese, garlic, and onion powder into the melted butter; pour over the bread cubes and toss to coat. Spread bread cubes onto a large baking sheet.",
+        "Bake in preheated oven for 10 minutes, stir, and continue baking until golden brown and crispy, about 10 minutes more."
+    ],
+    "ingredients": [
+        "8 (1/2 inch thick) slices French bread, cut into 3/4-inch cubes",
+        "1 tablespoon creole seasoning (such as Emeril's Bayou Blast!\u00ae), or more to taste",
+        "1/2 cup butter",
+        "6 tablespoons grated Parmesan cheese",
+        "1 clove garlic, sliced thin",
+        "1/8 teaspoon onion powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BEST Garlic Parmesan Croutons",
+    "url": "http://allrecipes.com/recipe/232996/best-garlic-parmesan-croutons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-gender-reveal-cupcakes-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-gender-reveal-cupcakes-ever.json
new file mode 100644
index 000000000..0ce2a6907
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-gender-reveal-cupcakes-ever.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.",
+        "Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.",
+        "Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.",
+        "Place a bowl, beaters, and 1 quart cream in the freezer for 20 minutes.",
+        "Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.",
+        "Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "2 (16.25 ounce) packages moist white cake mix (such as Betty Crocker\u00ae SuperMoist\u00ae)",
+        "2\u2009\u00bd cups water",
+        "6  eggs",
+        "\u2154 cup vegetable oil",
+        "8 ounces baking white chocolate (such as Baker's\u00ae), chopped",
+        "2 cups butter, at room temperature",
+        "3 tablespoons heavy whipping cream",
+        "2 teaspoons vanilla extract",
+        "9 cups confectioners' sugar",
+        "1 quart heavy whipping cream",
+        "1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O\u00ae)",
+        "\u00bc cup strawberry (girl) or blackberry (boy) jam, or as desired",
+        "1 dash red (girl) or blue (boy) food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Gender Reveal Cupcakes Ever!",
+    "url": "http://allrecipes.com/recipe/245001/best-gender-reveal-cupcakes-ever/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-greek-quinoa-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-greek-quinoa-salad.json
new file mode 100644
index 000000000..b991ff1b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-greek-quinoa-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.",
+        "Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours."
+    ],
+    "ingredients": [
+        "3 1/2 cups chicken broth",
+        "2 cups quinoa",
+        "1 cup halved grape tomatoes",
+        "3/4 cup chopped fresh parsley",
+        "1/2 cup sliced pitted kalamata olives",
+        "1/2 cup minced red onion",
+        "4 ounces chopped feta cheese, or more to taste",
+        "3 tablespoons olive oil",
+        "3 tablespoons red wine vinegar",
+        "2 cloves garlic, minced",
+        "1 lemon, halved",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Greek Quinoa Salad",
+    "url": "http://allrecipes.com/recipe/241071/best-greek-quinoa-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-greek-stuffed-turkey.json b/serverless-fleets/data/input/inferencing/recipes/best-greek-stuffed-turkey.json
new file mode 100644
index 000000000..5afd7b623
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-greek-stuffed-turkey.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside.",
+        "Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and ground lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.",
+        "Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce.",
+        "Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice."
+    ],
+    "ingredients": [
+        "1 (12 pound) whole turkey, thawed",
+        "3 lemons, juiced",
+        "1/4 cup butter",
+        "4 medium onions, chopped",
+        "2 turkey livers, finely chopped",
+        "1 pound ground lamb",
+        "2 1/2 cups long grain white rice",
+        "1 tablespoon ground cinnamon",
+        "1/4 cup chopped fresh mint leaves",
+        "2 tablespoons tomato paste",
+        "3 cups water",
+        "salt and pepper to taste",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Greek Stuffed Turkey",
+    "url": "http://allrecipes.com/recipe/65396/best-greek-stuffed-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-green-bean-casserole.json b/serverless-fleets/data/input/inferencing/recipes/best-green-bean-casserole.json
new file mode 100644
index 000000000..fa03e2d28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-green-bean-casserole.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place green beans and soup in a large microwave-safe bowl.  Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.",
+        "Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown."
+    ],
+    "ingredients": [
+        "2 (14.5 ounce) cans green beans, drained",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (6 ounce) can French fried onions",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Green Bean Casserole",
+    "url": "http://allrecipes.com/recipe/18379/best-green-bean-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/best-green-beans.json
new file mode 100644
index 000000000..e397ac69c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-green-beans.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2448&h=1282&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4206670.jpg",
+    "ingredients": [
+        "\u00bd pound sliced bacon, diced",
+        "4  fresh mushrooms, sliced",
+        "1 clove garlic, diced",
+        "2 (15.5 ounce) cans French-cut green beans, drained",
+        "1\u2009\u00bd teaspoons soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Green Beans",
+    "url": "http://allrecipes.com/recipe/79114/best-green-beans/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-green-juice-recipe.json b/serverless-fleets/data/input/inferencing/recipes/best-green-juice-recipe.json
new file mode 100644
index 000000000..833d4da48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-green-juice-recipe.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute."
+    ],
+    "ingredients": [
+        "1 Gala apple - peeled, cored, and chopped",
+        "4 leaves kale, chopped",
+        "1 cup fresh coconut meat",
+        "1/2 cucumber, chopped",
+        "1 stalk celery, chopped",
+        "1/2 cup spinach",
+        "1 cup coconut water",
+        "1/2 cup almond milk",
+        "1/2 cup water",
+        "1 lemon, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Green Juice",
+    "url": "http://allrecipes.com/recipe/240840/best-green-juice-recipe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-grilled-margarita-chicken-eve.json b/serverless-fleets/data/input/inferencing/recipes/best-grilled-margarita-chicken-eve.json
new file mode 100644
index 000000000..0470b0280
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-grilled-margarita-chicken-eve.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil grate.",
+        "Remove chicken from the marinade, shake off excess, and discard remaining marinade.  Grill the chicken until tender and juices run clear, approximately 7 minutes per side."
+    ],
+    "ingredients": [
+        "2/3 cup chopped fresh cilantro",
+        "2 tablespoons coarse black pepper",
+        "2 teaspoons garlic powder",
+        "2 teaspoons onion salt",
+        "1/2 cup margarita mix",
+        "1/4 cup lime juice",
+        "1/4 cup orange juice",
+        "3 tablespoons tequila",
+        "3 tablespoons triple sec",
+        "2 tablespoons honey",
+        "1 cup light olive oil",
+        "6 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Grilled Margarita Chicken... Ever!",
+    "url": "http://allrecipes.com/recipe/75212/best-grilled-margarita-chicken-eve/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-grilled-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/best-grilled-pork-chops.json
new file mode 100644
index 000000000..070936a77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-grilled-pork-chops.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.",
+        "Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/3 cup light soy sauce",
+        "1/4 cup vegetable oil",
+        "3 tablespoons lemon pepper seasoning",
+        "2 teaspoons minced garlic",
+        "6 boneless pork loin chops, trimmed of fat"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Grilled Pork Chops",
+    "url": "http://allrecipes.com/recipe/223405/best-grilled-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-grilled-vegetable-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/best-grilled-vegetable-sandwich.json
new file mode 100644
index 000000000..cf1e2cb2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-grilled-vegetable-sandwich.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.",
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.",
+        "Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.",
+        "Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve."
+    ],
+    "ingredients": [
+        "1/2 zucchini, cut crosswise into 1/2-inch slices",
+        "1/2 small eggplant, cut crosswise into 1/2-inch slices",
+        "1 red bell pepper, quartered",
+        "1/2 teaspoon salt",
+        "1 1/2 teaspoons olive oil",
+        "ground black pepper to taste",
+        "1 small whole-grain baguette, cut into two halves and split lengthwise",
+        "1/4 cup basil pesto",
+        "4 ounces fresh baby mozzarella, sliced",
+        "2 plum tomatoes, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Grilled Vegetable Sandwich",
+    "url": "http://allrecipes.com/recipe/222767/best-grilled-vegetable-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-guacamole.json b/serverless-fleets/data/input/inferencing/recipes/best-guacamole.json
new file mode 100644
index 000000000..13f9a1d72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-guacamole.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl.  Use a fork to mash the avocado.  Stir in lemon juice, onion, salt, and olive oil.  Cover the bowl, and refrigerate for 1 hour before serving."
+    ],
+    "ingredients": [
+        "2 avocados",
+        "1/2 lemon, juiced",
+        "2 tablespoons chopped onion",
+        "1/2 teaspoon salt",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Guacamole",
+    "url": "http://allrecipes.com/recipe/14837/best-guacamole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-hamburger-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-hamburger-ever.json
new file mode 100644
index 000000000..2fdffacdb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-hamburger-ever.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat a grill for high heat.",
+        "In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.",
+        "Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments."
+    ],
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "1/2 onion, finely chopped",
+        "1/2 cup shredded Colby Jack or Cheddar cheese",
+        "1 teaspoon soy sauce",
+        "1 teaspoon Worcestershire sauce",
+        "1 egg",
+        "1 (1 ounce) envelope dry onion soup mix",
+        "1 clove garlic, minced",
+        "1 tablespoon garlic powder",
+        "1 teaspoon dried parsley",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon crushed dried rosemary",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Hamburger Ever",
+    "url": "http://allrecipes.com/recipe/72657/best-hamburger-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-hawaiian-banana-nut-bread.json b/serverless-fleets/data/input/inferencing/recipes/best-hawaiian-banana-nut-bread.json
new file mode 100644
index 000000000..7a4938d21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-hawaiian-banana-nut-bread.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.",
+        "Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.",
+        "Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/4 cups white sugar",
+        "1 tablespoon light brown sugar",
+        "3/4 teaspoon baking soda",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 1/3 cups mashed bananas",
+        "2/3 cup canola oil",
+        "2/3 cup crushed pineapple, drained",
+        "2/3 cup flaked coconut",
+        "1/4 cup chopped walnuts",
+        "1/4 cup chopped macadamia nuts",
+        "2 eggs, well beaten",
+        "4 teaspoons applesauce",
+        "1 1/2 teaspoons vanilla extract",
+        "1 teaspoon lemon extract",
+        "1/2 teaspoon coconut extract",
+        "2 tablespoons butter, at room temperature",
+        "1/4 cup white sugar",
+        "1/4 cup chopped walnuts",
+        "1/4 cup chopped macadamia nuts",
+        "1 teaspoon milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Hawaiian Banana Nut Bread",
+    "url": "http://allrecipes.com/recipe/223067/best-hawaiian-banana-nut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-healthy-one-bowl-brownies.json b/serverless-fleets/data/input/inferencing/recipes/best-healthy-one-bowl-brownies.json
new file mode 100644
index 000000000..b838e94eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-healthy-one-bowl-brownies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.",
+        "Microwave chocolate and butter together in a large microwave-safe bowl in 10 second increments until chocolate is melted, about 2 minutes. Stir sugar, pumpkin, applesauce, stevia, and vanilla into chocolate mixture. Add flour, baking soda, baking powder, and salt to chocolate mixture; stir in chocolate chips. Pour batter into prepared baking dish.",
+        "Bake in preheated oven until a toothpick inserted in center of dish comes out clean, about 40 minutes. Cool on a rack for 20 minutes."
+    ],
+    "ingredients": [
+        "4 (1 ounce) squares unsweetened baking chocolate (such as Baker's\u00ae)",
+        "1/4 cup vegan margarine (such as Earth Balance\u00ae)",
+        "1 cup white sugar",
+        "3/4 cup pumpkin puree",
+        "1/2 cup unsweetened applesauce",
+        "2 packets stevia sugar substitute",
+        "1 teaspoon vanilla extract",
+        "1 cup spelt flour",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 cup chocolate chips (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Healthy One-Bowl Brownies",
+    "url": "http://allrecipes.com/recipe/244663/best-healthy-one-bowl-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-homemade-seitan.json b/serverless-fleets/data/input/inferencing/recipes/best-homemade-seitan.json
new file mode 100644
index 000000000..ce5626d16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-homemade-seitan.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.",
+        "Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.",
+        "Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.",
+        "Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.",
+        "If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally."
+    ],
+    "ingredients": [
+        "1 1/2 cups vital wheat gluten flour",
+        "1/4 cup nutritional yeast",
+        "1 cup ice cold vegetable stock",
+        "1/2 cup soy sauce",
+        "1 tablespoon tomato paste",
+        "2 cloves garlic, minced",
+        "1 teaspoon grated lemon zest",
+        "1 teaspoon salt-free seasoning blend",
+        "Simmering Broth",
+        "1/2 cup soy sauce",
+        "10 cups ice cold water",
+        "1 teaspoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Homemade Seitan",
+    "url": "http://allrecipes.com/recipe/217170/best-homemade-seitan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-hot-crab-dip.json b/serverless-fleets/data/input/inferencing/recipes/best-hot-crab-dip.json
new file mode 100644
index 000000000..4d0815781
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-hot-crab-dip.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.",
+        "In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.",
+        "Bake in preheated oven until top is crusty, about 15 to 20 minutes.",
+        "Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping.   Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping."
+    ],
+    "ingredients": [
+        "2 cups crabmeat",
+        "1 cup sour cream",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup buttermilk",
+        "1 cup mayonnaise",
+        "1 cup shredded Monterey Jack cheese",
+        "1 cup white Cheddar cheese",
+        "1/2 cup capers, drained",
+        "2 (8 ounce) cans artichoke hearts, drained and chopped",
+        "2 tablespoons minced garlic",
+        "1/2 teaspoon ground black pepper, or to taste",
+        "1/2 teaspoon dried dill, or to taste",
+        "1/4 cup grated Parmesan cheese",
+        "1/2 teaspoon Old Bay Seasoning TM, or to taste",
+        "1 (8 ounce) round loaf sourdough bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Hot Crab Dip",
+    "url": "http://allrecipes.com/recipe/20368/best-hot-crab-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-hot-dogs-recipe.json b/serverless-fleets/data/input/inferencing/recipes/best-hot-dogs-recipe.json
new file mode 100644
index 000000000..009b50abe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-hot-dogs-recipe.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Add hot dogs to cold salted water and bring them up to a boil. Turn them off and keep them warm in the hot water. Serve warm.",
+        "For an added kick of flavor try splitting the boiled dogs almost all the way in half. Open them up and add to a hot pan which a little olive oil has been added. Cook over medium heat until brown on both sides."
+    ],
+    "ingredients": [
+        "4 good quality beef hot dogs",
+        "Olive oil",
+        "Sea salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Beef",
+        "Meat",
+        "Outdoor Party",
+        "Recipes for Parties"
+    ],
+    "title": "Best Hot Dogs",
+    "url": "http://www.foodnetwork.com/recipes/michael-chiarello/best-hot-dogs-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-hot-sauce.json b/serverless-fleets/data/input/inferencing/recipes/best-hot-sauce.json
new file mode 100644
index 000000000..564b3a2d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-hot-sauce.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.",
+        "Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.",
+        "Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator."
+    ],
+    "ingredients": [
+        "10 fresh hot chile peppers, stems removed",
+        "1 onion, coarsely chopped",
+        "1/4 cup pitted fresh dates, or more to taste",
+        "1/4 cup fresh basil leaves",
+        "1/4 cup fresh parsley leaves",
+        "1 roma (plum) tomato, roughly chopped (optional)",
+        "2 tablespoons beef bouillon powder",
+        "4 garlic cloves",
+        "1/2 cup vegetable oil, or as needed",
+        "salt to taste",
+        "1 squeeze lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Hot Sauce",
+    "url": "http://allrecipes.com/recipe/242153/best-hot-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-hummus.json b/serverless-fleets/data/input/inferencing/recipes/best-hummus.json
new file mode 100644
index 000000000..7ece42529
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-hummus.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3875&h=2029&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3885541.jpg",
+    "ingredients": [
+        "1 (15 ounce) can garbanzo beans (chickpeas), drained",
+        "3 tablespoons tahini",
+        "2 tablespoons olive oil",
+        "1 tablespoon fresh lemon juice",
+        "\u00bc cup water",
+        "3 cloves garlic, crushed",
+        "\u00bd teaspoon ground cumin (optional)",
+        "1 pinch paprika",
+        "1 sprig fresh parsley, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Hummus",
+    "url": "http://allrecipes.com/recipe/231081/best-hummus/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-in-show-blackberry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/best-in-show-blackberry-cobbler.json
new file mode 100644
index 000000000..193a8486f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-in-show-blackberry-cobbler.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.",
+        "Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and margarine until a batter forms. Scrape into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water.",
+        "Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4554676.jpg",
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 cup milk",
+        "1/4 cup melted margarine",
+        "2 cups fresh blackberries",
+        "1/2 cup white sugar",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best in Show Blackberry Cobbler",
+    "url": "http://allrecipes.com/recipe/218021/best-in-show-blackberry-cobbler/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-italian-sausage-soup.json b/serverless-fleets/data/input/inferencing/recipes/best-italian-sausage-soup.json
new file mode 100644
index 000000000..a39735274
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-italian-sausage-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.",
+        "Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.",
+        "Cover, and cook on Low for 4 to 6 hours.",
+        "Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving."
+    ],
+    "ingredients": [
+        "1 1/2 pounds sweet Italian sausage",
+        "2 cloves garlic, minced",
+        "2 small onions, chopped",
+        "2 (16 ounce) cans whole peeled tomatoes",
+        "1 1/4 cups dry red wine",
+        "5 cups beef broth",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon dried oregano",
+        "2 zucchini, sliced",
+        "1 green bell pepper, chopped",
+        "3 tablespoons chopped fresh parsley",
+        "1 (16 ounce) package spinach fettuccine pasta",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Italian Sausage Soup",
+    "url": "http://allrecipes.com/recipe/25713/best-italian-sausage-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-king-ranch-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-king-ranch-ever.json
new file mode 100644
index 000000000..17c28e59a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-king-ranch-ever.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.",
+        "Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.",
+        "Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm."
+    ],
+    "ingredients": [
+        "6 cooked chicken breasts, shredded",
+        "1 (10.75 ounce) can  cream of chicken soup",
+        "1 (10.75 ounce) can  cream of mushroom soup",
+        "1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL\u00ae)",
+        "1/2 cup chicken broth",
+        "1/2 cup chopped onion",
+        "1 (4 ounce) can chopped green chiles",
+        "6 corn tortillas, torn into strips - or more as needed",
+        "2 cups shredded Monterey Jack cheese, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best King Ranch Ever",
+    "url": "http://allrecipes.com/recipe/231417/best-king-ranch-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-korean-bulgogi.json b/serverless-fleets/data/input/inferencing/recipes/best-korean-bulgogi.json
new file mode 100644
index 000000000..7a0456495
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-korean-bulgogi.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, mix together the soy sauce, green onion, sesame seeds, beer and sesame oil. Place meat in the marinade, cover, and refrigerate overnight for best results.",
+        "Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender.",
+        "Meanwhile, heat oil in a large skillet over medium heat. Fry beef strips for about 5 minutes on each side, or to your desired doneness.",
+        "Serve beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. No silverware needed."
+    ],
+    "ingredients": [
+        "2 1/2 cups soy sauce",
+        "1 bunch green onions, chopped",
+        "4 tablespoons toasted sesame seeds",
+        "1/2 tablespoon sesame oil",
+        "1 (12 fluid ounce) can or bottle beer",
+        "2 pounds thinly sliced beef chuck roast",
+        "1 cup uncooked long grain rice",
+        "2 cups water",
+        "1 tablespoon Vegetable oil",
+        "1 head lettuce leaves - rinsed and dried"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Korean Bulgogi",
+    "url": "http://allrecipes.com/recipe/71154/best-korean-bulgogi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/best-lasagna.json
new file mode 100644
index 000000000..97248e7c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-lasagna.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a large pot of water to a rapid boil.  Boil lasagna noodles 6 to 8 minutes until al dente.  Drain and rinse with cold water.  Lay noodles flat and remove excess water with a paper towel.",
+        "In a skillet, brown the ground beef over medium-high heat.  Add onion, salt, pepper, and Italian seasoning.  Cook until there is no remaining pink color in beef.  Drain any liquids and set aside.",
+        "In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef.  Mix until well blended.  Meanwhile, preheat oven to 375  degrees F (190 degrees C).",
+        "Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish.  Add a layer of noodles lengthwise and a few noodles in the opposite direction.  Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves.  Add another layer of noodles lengthwise.  Spread on 1 cup of the mozzarella cheese.  Line up the zucchini slices on top of the mozzarella cheese.  Add another thin layer of ricotta cheese.  Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.",
+        "Bake in a preheated oven for 50 to 55 minutes.  If Mozzarella cheese becomes too browned, loosely cover with a piece of foil."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package lasagna noodles",
+        "1 pound ground beef",
+        "1 onion, chopped",
+        "salt and pepper to taste",
+        "1 tablespoon Italian seasoning",
+        "4 cups ricotta cheese",
+        "1 cup grated Romano cheese",
+        "2 1/2 cups spaghetti sauce",
+        "1 1/2 cups shredded mozzarella cheese",
+        "2 medium zucchini, sliced",
+        "1 cup fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Lasagna",
+    "url": "http://allrecipes.com/recipe/23717/best-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-lemon-squares.json b/serverless-fleets/data/input/inferencing/recipes/best-lemon-squares.json
new file mode 100644
index 000000000..7c0d3abe1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-lemon-squares.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.",
+        "Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.",
+        "Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.",
+        "Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "Crust:",
+        "2 cups all-purpose flour",
+        "1 cup cold butter",
+        "1/2 cup confectioners' sugar",
+        "Custard:",
+        "2 cups white sugar",
+        "4 eggs",
+        "1/4 cup all-purpose flour",
+        "1/4 cup lemon juice, or more to taste",
+        "1 teaspoon baking powder",
+        "1 teaspoon lemon zest, or to taste (optional)",
+        "confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Lemon Squares",
+    "url": "http://allrecipes.com/recipe/241432/best-lemon-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-lemonade-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-lemonade-ever.json
new file mode 100644
index 000000000..7395c0241
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-lemonade-ever.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a small saucepan, combine sugar and 1 cup water.  Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.",
+        "Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water."
+    ],
+    "ingredients": [
+        "1 3/4 cups white sugar",
+        "8 cups water",
+        "1 1/2 cups lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Lemonade Ever",
+    "url": "http://allrecipes.com/recipe/32385/best-lemonade-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-london-broil-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-london-broil-ever.json
new file mode 100644
index 000000000..4132c0cbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-london-broil-ever.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.",
+        "Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving."
+    ],
+    "ingredients": [
+        "1 (2 pound) top round London broil",
+        "1 (28 ounce) can stewed tomatoes",
+        "garlic salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best London Broil Ever!",
+    "url": "http://allrecipes.com/recipe/82983/best-london-broil-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-mac-n-cheese-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-mac-n-cheese-ever.json
new file mode 100644
index 000000000..8e2eb9f7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-mac-n-cheese-ever.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.",
+        "Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.",
+        "Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (16 ounce) package elbow macaroni",
+        "1 cup evaporated milk",
+        "4 extra large eggs",
+        "1 (16 ounce) container sour cream",
+        "2 teaspoons seasoned salt",
+        "2 teaspoons ground black pepper",
+        "2 cups shredded Cheddar cheese",
+        "2 cups shredded Cheddar-Monterey Jack cheese blend",
+        "6 slices processed cheese food (such as Velveeta\u00ae), torn into 4 pieces",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Mac 'N Cheese Ever!",
+    "url": "http://allrecipes.com/recipe/230526/best-mac-n-cheese-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-macaroni-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-macaroni-salad.json
new file mode 100644
index 000000000..48eaf616c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-macaroni-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.",
+        "In a large bowl, combine the pasta, mayonnaise and mix well. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package macaroni",
+        "1/2 cup mayonnaise",
+        "1 cup cucumber - peeled, seeded and chopped",
+        "1 tablespoon dried minced onion",
+        "1 cup diced ham",
+        "1 cup shredded Cheddar cheese",
+        "3 tablespoons olive oil",
+        "3 tablespoons white wine vinegar",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Macaroni Salad",
+    "url": "http://allrecipes.com/recipe/14334/best-macaroni-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-marinara-sauce-yet.json b/serverless-fleets/data/input/inferencing/recipes/best-marinara-sauce-yet.json
new file mode 100644
index 000000000..8fb8e2d49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-marinara-sauce-yet.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.",
+        "In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.",
+        "Simmer for 30 minutes, stirring occasionally."
+    ],
+    "ingredients": [
+        "2 (14.5 ounce) cans stewed tomatoes",
+        "1 (6 ounce) can tomato paste",
+        "4 tablespoons chopped fresh parsley",
+        "1 clove garlic, minced",
+        "1 teaspoon dried oregano",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "6 tablespoons olive oil",
+        "1/3 cup finely diced onion",
+        "1/2 cup white wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Marinara Sauce Yet",
+    "url": "http://allrecipes.com/recipe/11966/best-marinara-sauce-yet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-marinara.json b/serverless-fleets/data/input/inferencing/recipes/best-marinara.json
new file mode 100644
index 000000000..f2839684d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-marinara.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oil in large skillet over medium heat.  Stir in onion, garlic and celery and cook until soft.  Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes.  Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered.  Serve."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "1 cup chopped onion",
+        "2 cloves garlic, minced",
+        "2 stalks celery, chopped",
+        "1 1/2 (28 ounce) cans crushed tomatoes",
+        "1 (6 ounce) can tomato paste",
+        "2 teaspoons dried parsley",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Marinara",
+    "url": "http://allrecipes.com/recipe/19855/best-marinara/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-marinated-grilled-chicken.json b/serverless-fleets/data/input/inferencing/recipes/best-marinated-grilled-chicken.json
new file mode 100644
index 000000000..9775541bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-marinated-grilled-chicken.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.",
+        "Preheat an outdoor grill for medium heat, and lightly oil grate.",
+        "Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken."
+    ],
+    "ingredients": [
+        "1 1/2 cups water",
+        "1/3 cup rice wine",
+        "1/3 cup sesame oil",
+        "1/4 cup soy sauce",
+        "2 tablespoons honey mustard",
+        "1/4 cup brown sugar",
+        "2 dashes liquid smoke flavoring",
+        "1 (.7 ounce) package dry Italian-style salad dressing mix",
+        "1 tablespoon grated orange zest",
+        "1 teaspoon ground ginger",
+        "2 teaspoons paprika",
+        "1 teaspoon fines herbs",
+        "1 (4 pound) chicken, skin removed, cut into pieces",
+        "6 sprigs fresh rosemary"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Marinated Grilled Chicken",
+    "url": "http://allrecipes.com/recipe/48922/best-marinated-grilled-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-matzah-balls.json b/serverless-fleets/data/input/inferencing/recipes/best-matzah-balls.json
new file mode 100644
index 000000000..db8b78dfa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-matzah-balls.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.",
+        "Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1533&h=803&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F997944.jpg",
+    "ingredients": [
+        "4  eggs",
+        "6 tablespoons olive oil",
+        "\u2153 cup club soda",
+        "2 tablespoons club soda",
+        "\u00bd teaspoon salt",
+        "1\u2009\u00bd cups matzo meal, or more as needed",
+        "4 quarts water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Matzah Balls",
+    "url": "http://allrecipes.com/recipe/231327/best-matzah-balls/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-meatloaf-in-the-whole-wide-world.json b/serverless-fleets/data/input/inferencing/recipes/best-meatloaf-in-the-whole-wide-world.json
new file mode 100644
index 000000000..870934b33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-meatloaf-in-the-whole-wide-world.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Stir ketchup, brown sugar, bacon bits, pineapple, and 1 dash Worcestershire sauce together in a small bowl; reserve.",
+        "Combine the ground beef, bread crumbs, saltines, egg, garlic, onion, 2 dashes of Worcestershire sauce, and salt and pepper in a large bowl; mix well. Pat meat mixture into a 9x5 inch loaf pan.",
+        "Bake meatloaf in the preheated oven for 30 minutes. Remove from oven; pour reserved pineapple mixture over loaf. Return to the oven; bake until no longer pink in the center, about an additional 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4032&h=2111&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5005579.jpg",
+    "ingredients": [
+        "\u2153 cup ketchup",
+        "\u00bc cup brown sugar",
+        "\u00bc cup bacon bits",
+        "\u00bc cup crushed pineapple, drained",
+        "1 dash Worcestershire sauce",
+        "1 pound ground beef",
+        "\u00bc cup dry bread crumbs",
+        "\u00bc cup crushed saltine crackers",
+        "1  egg, beaten",
+        "\u00bd clove garlic, minced",
+        "\u00bc  onion, minced",
+        "2 dashes Worcestershire sauce",
+        "\u00be teaspoon salt",
+        "\u00bc teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Meatloaf in the Whole Wide World!",
+    "url": "http://allrecipes.com/recipe/105570/best-meatloaf-in-the-whole-wide-world/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-melon-mango-and-avocado-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-melon-mango-and-avocado-salad.json
new file mode 100644
index 000000000..dd3ce5275
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-melon-mango-and-avocado-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.",
+        "Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.",
+        "Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice."
+    ],
+    "ingredients": [
+        "1 small red onion, very thinly sliced",
+        "2 tablespoons red wine vinegar",
+        "1/2 cup freshly squeezed orange juice",
+        "1 tablespoon grated orange zest",
+        "2 teaspoons extra-virgin olive oil",
+        "1/4 teaspoon kosher salt",
+        "freshly ground black pepper",
+        "2 cups small cantaloupe balls",
+        "2 cups 1/2-inch diced seedless watermelon",
+        "1 ripe mango, cut into 1/4-inch dice",
+        "1 cup loosely packed cilantro leaves",
+        "1 ripe Hass avocados",
+        "1 tablespoon fresh lime juice",
+        "6 thin lime slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Melon, Mango, and Avocado Salad",
+    "url": "http://allrecipes.com/recipe/218644/best-melon-mango-and-avocado-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-memphis-bbq-dry-rub.json b/serverless-fleets/data/input/inferencing/recipes/best-memphis-bbq-dry-rub.json
new file mode 100644
index 000000000..034ee03f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-memphis-bbq-dry-rub.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1782680.jpg",
+    "ingredients": [
+        "2 tablespoons brown sugar",
+        "2 tablespoons ground black pepper",
+        "2 tablespoons paprika",
+        "1 1/2 tablespoons ground white pepper",
+        "1 1/2 tablespoons red pepper flakes",
+        "1 1/2 tablespoons salt",
+        "1 tablespoon chili powder",
+        "1 tablespoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Memphis BBQ Dry Rub",
+    "url": "http://allrecipes.com/recipe/240176/best-memphis-bbq-dry-rub/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-moist-apple-cake.json b/serverless-fleets/data/input/inferencing/recipes/best-moist-apple-cake.json
new file mode 100644
index 000000000..b475f0206
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-moist-apple-cake.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Whisk oil, white sugar, 1/2 cup brown sugar, eggs, and vanilla together in a separate bowl. Stir flour mixture into sugar mixture; fold apples and 1 1/2 cups walnuts into batter. Pour batter into a 10x13-inch baking dish.",
+        "Bake in the preheated oven until cake is set, about 1 hour. Pierce surface of cake in several places with a large fork.",
+        "Stir brown sugar, butter, and milk together in a large microwave-safe bowl. Microwave on high until sugar is dissolved and mixture boils, about 2 1/2 minutes. Sprinkle 1/2 cup walnuts over hot cake and pour brown sugar mixture over the top."
+    ],
+    "ingredients": [
+        "Cake:",
+        "2 cups all-purpose flour",
+        "1/2 cup whole wheat flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "1 teaspoon cinnamon",
+        "1 1/4 cups vegetable oil",
+        "1 1/2 cups white sugar",
+        "1/2 cup brown sugar",
+        "3 eggs",
+        "1 teaspoon vanilla",
+        "4 apples, thinly sliced",
+        "1 1/2 cups finely chopped walnuts",
+        "Topping:",
+        "1 cup brown sugar",
+        "1/2 cup butter",
+        "1/4 cup milk",
+        "1/2 cup finely chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Moist Apple Cake",
+    "url": "http://allrecipes.com/recipe/237028/best-moist-apple-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-moist-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/best-moist-chocolate-cake.json
new file mode 100644
index 000000000..a6c57c3e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-moist-chocolate-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.",
+        "In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1 cup margarine",
+        "1 3/4 cups white sugar",
+        "3 eggs",
+        "1 1/2 teaspoons vanilla extract",
+        "1 1/2 cups milk",
+        "2 1/2 cups all-purpose flour",
+        "6 tablespoons unsweetened cocoa powder",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Moist Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/25960/best-moist-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-mud-pie.json b/serverless-fleets/data/input/inferencing/recipes/best-mud-pie.json
new file mode 100644
index 000000000..2ea0100ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-mud-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.",
+        "Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.",
+        "Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.",
+        "Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup."
+    ],
+    "ingredients": [
+        "1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO\u00ae crust)",
+        "1 quart coffee ice cream",
+        "1 (12 ounce) package miniature chocolate chips",
+        "1 (12 ounce) jar hot fudge topping",
+        "1/2 (18 ounce) package crushed chocolate sandwich cookies, divided",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "3/4 cup chocolate syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Mud Pie",
+    "url": "http://allrecipes.com/recipe/219024/best-mud-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-mug-cake-paleo.json b/serverless-fleets/data/input/inferencing/recipes/best-mug-cake-paleo.json
new file mode 100644
index 000000000..1ad4c4394
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-mug-cake-paleo.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine chocolate chips and olive oil in a microwave-safe mug; heat in microwave until melted, 20 to 30 seconds.",
+        "Stir coconut flour, water, and baking soda into chocolate mixture using a fork. Add egg and coffee extract to chocolate mixture; stir well.",
+        "Heat in microwave until cake is cooked through, about 1 1/2 minutes. Cool cake for about 2 minutes before eating."
+    ],
+    "ingredients": [
+        "3 tablespoons chocolate chips, or more to taste",
+        "1 tablespoon olive oil",
+        "2 tablespoons coconut flour",
+        "2 tablespoons water",
+        "1/8 teaspoon baking soda",
+        "1 egg",
+        "1 drop coffee-flavored extract (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Mug Cake (Paleo)",
+    "url": "http://allrecipes.com/recipe/235539/best-mug-cake-paleo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-no-bake-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/best-no-bake-cheesecake.json
new file mode 100644
index 000000000..c2bb8eab6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-no-bake-cheesecake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.",
+        "In a medium bowl, beat together the cream cheese and  lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan."
+    ],
+    "ingredients": [
+        "1 1/2 cups graham cracker crumbs",
+        "1/3 cup packed brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/3 cup butter, melted",
+        "2 (8 ounce) packages cream cheese",
+        "2 teaspoons lemon juice",
+        "1 pint heavy whipping cream",
+        "1/3 cup white sugar",
+        "1 (21 ounce) can cherry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best No-Bake Cheesecake",
+    "url": "http://allrecipes.com/recipe/17410/best-no-bake-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-no-bean-chili.json b/serverless-fleets/data/input/inferencing/recipes/best-no-bean-chili.json
new file mode 100644
index 000000000..ff92ef7e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-no-bean-chili.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.",
+        "Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.",
+        "Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.",
+        "Reduce heat to Low and cook for 2 hours."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1093683.jpg",
+    "ingredients": [
+        "1 cup strong brewed coffee",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1 (12 fluid ounce) can or bottle porter-style beer",
+        "2 (6 ounce) cans tomato paste",
+        "1 cup beef broth",
+        "\u00bd cup brown sugar",
+        "\u00bc cup ketchup-style chili sauce (such as Heinz\u00ae)",
+        "\u00bc cup chopped jalapeno peppers",
+        "1 tablespoon ground cumin",
+        "1 tablespoon cocoa powder",
+        "2 teaspoons ground ancho chile powder",
+        "1 teaspoon oregano",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon ground coriander",
+        "1 teaspoon salt",
+        "2 teaspoons vegetable oil",
+        "2 pounds extra lean ground beef",
+        "2  onions, chopped",
+        "3 cloves garlic, minced",
+        "\u00bd cup cornmeal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best No-Bean Chili",
+    "url": "http://allrecipes.com/recipe/236140/best-no-bean-chili/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/best-oatmeal-cookies.json
new file mode 100644
index 000000000..9dda131bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-oatmeal-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup margarine",
+        "1 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "2 1/2 cups rolled oats",
+        "1 cup raisins",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/17798/best-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-oatmeal-muffins.json b/serverless-fleets/data/input/inferencing/recipes/best-oatmeal-muffins.json
new file mode 100644
index 000000000..cca56449b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-oatmeal-muffins.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.",
+        "For streusel, in small bowl, combine oats, flour and sugar; mix well.",
+        "Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.",
+        "For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.",
+        "In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)",
+        "Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.",
+        "Bake 18 to 20 minutes or until golden brown.",
+        "Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm."
+    ],
+    "ingredients": [
+        "Streusel:",
+        "1/3 cup Quaker\u00ae Oats (Quick or Old Fashioned, uncooked)",
+        "1/4 cup all-purpose flour",
+        "1/4 cup firmly packed brown sugar",
+        "2 tablespoons chilled margarine or butter, cut into pieces",
+        "Muffins:",
+        "1 1/2 cups all-purpose flour",
+        "1 cup Quaker\u00ae Oats (Quick or Old Fashioned, uncooked)",
+        "1/3 cup firmly packed brown sugar",
+        "1 tablespoon baking powder",
+        "1 cup skim milk",
+        "1/4 cup canola oil",
+        "1 egg, lightly beaten",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Oatmeal Muffins",
+    "url": "http://allrecipes.com/recipe/255879/best-oatmeal-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-oatmeal-raisin-cookies-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-oatmeal-raisin-cookies-ever.json
new file mode 100644
index 000000000..31653b3cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-oatmeal-raisin-cookies-ever.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl.",
+        "Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.  Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.",
+        "Bake in the preheated oven until golden brown, 10 to 12 minutes.  Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "3/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "3/4 teaspoon ground cinnamon",
+        "1 cup butter",
+        "1 1/2 cups white sugar",
+        "3 large eggs",
+        "2 cups rolled oats",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Oatmeal Raisin Cookies EVER",
+    "url": "http://allrecipes.com/recipe/218346/best-oatmeal-raisin-cookies-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-of-all-slow-cooker-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/best-of-all-slow-cooker-beef-stew.json
new file mode 100644
index 000000000..565fbc57b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-of-all-slow-cooker-beef-stew.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.",
+        "Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.",
+        "Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.",
+        "Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.",
+        "Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours."
+    ],
+    "ingredients": [
+        "1/3 cup all-purpose flour",
+        "1/2 teaspoon garlic salt",
+        "1/2 teaspoon ground black pepper",
+        "2 pounds beef for stew, cut into 1-inch cubes",
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "1 1/2 cups beef broth",
+        "1/2 cup red wine",
+        "1 tablespoon Worcestershire sauce",
+        "3 potatoes, diced",
+        "4 carrots, sliced",
+        "1 stalk celery, chopped",
+        "2 cloves garlic, minced",
+        "2 bay leaves",
+        "1 (1.5 ounce) package beef stew seasoning mix (such as McCormick\u00ae)",
+        "1 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best of All: Slow Cooker Beef Stew",
+    "url": "http://allrecipes.com/recipe/238891/best-of-all-slow-cooker-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-of-both-worlds-lobster-roll.json b/serverless-fleets/data/input/inferencing/recipes/best-of-both-worlds-lobster-roll.json
new file mode 100644
index 000000000..ac54b237a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-of-both-worlds-lobster-roll.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Fit a large pot with a steamer basket and pour in water to come to top of basket. Place over high heat. If desired, dispatch lobsters by using a sharp chef\u2019s knife (and one fell swoop) to split the front section of each between the eyes. Place lobsters in pot, cover, and steam (the pot should be actively filled with steam) until shells are bright red and tails are curled, 6\u20138 minutes. Let sit until cool enough to handle, 12\u201315 minutes.",
+        "Meanwhile, mix mayonnaise, celery, lemon zest, lemon juice, and 1 Tbsp. chives in a medium bowl to combine; season dressing with salt and pepper.",
+        "Remove lobster meat from shells and cut into large pieces; discard shells. Melt butter in a large saucepan over medium heat; transfer 2 Tbsp. melted butter to a small bowl and set aside for brushing buns. Add lobster meat to remaining butter in saucepan and toss to coat. Cook, tossing occasionally, until just warmed through (it should not be hot; you don\u2019t want it to overcook), about 4 minutes. Season with salt, then spoon lobster meat into bowl with dressing with a slotted spoon and gently toss to coat.",
+        "Heat a dry large skillet over medium. Brush reserved butter over outsides of buns. Toast, buttered side down, until golden, about 3 minutes per side.",
+        "Line each bun with a piece of lettuce and spoon in dressed lobster; top with more chives.",
+        "Lobsters can be cooked and shelled and dressing can be made 1 day ahead. Cover and chill separately."
+    ],
+    "ingredients": [
+        "3 (1 1/4-pound) live lobsters",
+        "1/4 cup mayonnaise",
+        "1/4 cup chopped celery",
+        "1/2 teaspoon finely grated lemon zest",
+        "1/2 tablespoon fresh lemon juice",
+        "1 tablespoon sliced chives, plus more for serving",
+        "Kosher salt, freshly ground pepper",
+        "5 tablespoons unsalted butter",
+        "4 New England\u2013style split-top hot dog buns",
+        "2 green lettuce leaves, halved lengthwise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Shellfish",
+        "Lobster",
+        "Boston",
+        "Summer",
+        "Lunch",
+        "Dinner"
+    ],
+    "title": "Best-of-Both-Worlds Lobster Roll",
+    "url": "http://www.epicurious.com/recipes/food/views/best-of-both-worlds-lobster-roll"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-of-both-worlds-roast-chicken.json b/serverless-fleets/data/input/inferencing/recipes/best-of-both-worlds-roast-chicken.json
new file mode 100644
index 000000000..17d119f7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-of-both-worlds-roast-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.",
+        "Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.",
+        "Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.",
+        "Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (4 pound) whole chicken",
+        "1 tablespoon butter",
+        "salt and ground black pepper to taste",
+        "1/2 onion, coarsely chopped",
+        "1 stalk celery, cut into 4 pieces",
+        "1/2 lemon, cut into 4 pieces",
+        "3 cloves garlic, sliced",
+        "2 tablespoons butter",
+        "1 teaspoon dried parsley",
+        "1 teaspoon dried Italian herb seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best of Both Worlds Roast Chicken",
+    "url": "http://allrecipes.com/recipe/228847/best-of-both-worlds-roast-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-of-everything-veggie-burgers.json b/serverless-fleets/data/input/inferencing/recipes/best-of-everything-veggie-burgers.json
new file mode 100644
index 000000000..98db3a4eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-of-everything-veggie-burgers.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.",
+        "Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.",
+        "Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.",
+        "Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.",
+        "Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side."
+    ],
+    "ingredients": [
+        "1/2 cup uncooked brown rice",
+        "1 cup water",
+        "2 (16 ounce) cans black beans, rinsed and drained",
+        "1 green bell pepper, halved and seeded",
+        "1 onion, quartered",
+        "1/2 cup sliced mushrooms",
+        "6 cloves garlic, peeled",
+        "3/4 cup shredded mozzarella cheese",
+        "2 eggs",
+        "1 tablespoon chili powder",
+        "1 tablespoon ground cumin",
+        "1 tablespoon garlic salt",
+        "1 teaspoon hot sauce",
+        "1/2 cup dry bread crumbs, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best of Everything Veggie Burgers",
+    "url": "http://allrecipes.com/recipe/174272/best-of-everything-veggie-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-of-the-best-blueberry-muffins.json b/serverless-fleets/data/input/inferencing/recipes/best-of-the-best-blueberry-muffins.json
new file mode 100644
index 000000000..c3841770b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-of-the-best-blueberry-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.",
+        "In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.",
+        "Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter",
+        "1 1/4 cups white sugar",
+        "1/2 teaspoon salt",
+        "2 eggs",
+        "2 cups all-purpose flour, divided",
+        "2 teaspoons baking powder",
+        "1/2 cup buttermilk",
+        "1 pint fresh blueberries - rinsed, drained and patted dry",
+        "2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best of the Best Blueberry Muffins",
+    "url": "http://allrecipes.com/recipe/40403/best-of-the-best-blueberry-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-one-pot-cheese-and-macaroni.json b/serverless-fleets/data/input/inferencing/recipes/best-one-pot-cheese-and-macaroni.json
new file mode 100644
index 000000000..3451cfda4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-one-pot-cheese-and-macaroni.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.",
+        "Stir in the milk, and continue boiling for another 5 minutes.  Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks."
+    ],
+    "ingredients": [
+        "3 cups water",
+        "1/2 teaspoon salt",
+        "8 ounces seashell pasta",
+        "1 cup whole milk",
+        "4 cups shredded Cheddar cheese",
+        "1 cup shredded Parmesan cheese",
+        "1/4 teaspoon ground black pepper",
+        "1 teaspoon Dijon mustard (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best One Pot Cheese and Macaroni",
+    "url": "http://allrecipes.com/recipe/171435/best-one-pot-cheese-and-macaroni/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-oreo-milkshake-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-oreo-milkshake-ever.json
new file mode 100644
index 000000000..549cd56ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-oreo-milkshake-ever.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Blend chocolate ice cream, milk, 2 tablespoons whipped cream, chocolate syrup, and 2 chocolate sandwich cookies in a blender until smooth and frothy. Divide milkshake between two glasses. Top each with 2 tablespoons whipped cream and crushed chocolate sandwich cookies."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1759051.jpg",
+    "ingredients": [
+        "2 scoops chocolate ice cream",
+        "1/3 cup milk",
+        "2 tablespoons whipped cream, or more to taste",
+        "1 tablespoon chocolate syrup",
+        "2 chocolate sandwich cookies (such as Oreo\u00ae)",
+        "1/4 cup whipped cream",
+        "2 chocolate sandwich cookies (such as Oreo\u00ae), crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Oreo\u00ae Milkshake EVER!",
+    "url": "http://allrecipes.com/recipe/228323/best-oreo-milkshake-ever/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-oven-baked-chicken.json b/serverless-fleets/data/input/inferencing/recipes/best-oven-baked-chicken.json
new file mode 100644
index 000000000..81396e2e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-oven-baked-chicken.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid.",
+        "Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).",
+        "Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/2 cup ketchup",
+        "1 large onion, halved and sliced",
+        "1/4 cup low sodium soy sauce",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon extra-virgin olive oil",
+        "1 tablespoon honey, or more to taste",
+        "1 tablespoon all-purpose flour",
+        "1/2 teaspoon garlic powder",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon poultry seasoning",
+        "1 (4 to 6 pound) whole chicken"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Oven Baked Chicken",
+    "url": "http://allrecipes.com/recipe/234847/best-oven-baked-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-oven-baked-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/best-oven-baked-french-toast.json
new file mode 100644
index 000000000..0580c7d34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-oven-baked-french-toast.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.",
+        "Sprinkle brown sugar and cinnamon evenly over melted butter.",
+        "Arrange bread in two layers over brown sugar mixture.",
+        "Beat eggs, milk, and salt in a bowl; pour over bread.",
+        "Cover and refrigerate overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake in the preheated oven until golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter, melted",
+        "3/4 cup brown sugar",
+        "1 tablespoon ground cinnamon",
+        "12 slices sandwich bread",
+        "6 eggs",
+        "1/2 cup milk",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Oven Baked French Toast",
+    "url": "http://allrecipes.com/recipe/221259/best-oven-baked-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-oyster-chowder-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-oyster-chowder-ever.json
new file mode 100644
index 000000000..0a41021eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-oyster-chowder-ever.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.",
+        "Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.",
+        "Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 (12 ounce) container shucked oysters, drained with liquid reserved",
+        "1 onion, chopped",
+        "1 potato, diced",
+        "1 cup coarsely chopped broccoli",
+        "1 cup water",
+        "1/2 cup frozen corn",
+        "1/4 cup butter",
+        "1/4 cup all-purpose flour",
+        "3 cups milk",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Oyster Chowder Ever",
+    "url": "http://allrecipes.com/recipe/235446/best-oyster-chowder-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-peach-cobbler-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-peach-cobbler-ever.json
new file mode 100644
index 000000000..0d808c669
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-peach-cobbler-ever.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.",
+        "In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.",
+        "Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.",
+        "Bake in preheated oven for 1 hour, or until knife inserted comes out clean."
+    ],
+    "ingredients": [
+        "1 (29 ounce) can sliced peaches",
+        "2 tablespoons butter, melted",
+        "1 pinch ground cinnamon",
+        "1 pinch ground nutmeg",
+        "1 tablespoon cornstarch",
+        "1/2 cup water",
+        "1 cup milk",
+        "1 cup white sugar",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 pinch salt",
+        "1/2 cup butter",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Peach Cobbler Ever",
+    "url": "http://allrecipes.com/recipe/12320/best-peach-cobbler-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-peanut-butter-cookies-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-peanut-butter-cookies-ever.json
new file mode 100644
index 000000000..ef3ceec7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-peanut-butter-cookies-ever.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 cups peanut butter",
+        "2 cups white sugar",
+        "2 eggs",
+        "2 teaspoons baking soda",
+        "1 pinch salt",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Peanut Butter Cookies Ever",
+    "url": "http://allrecipes.com/recipe/16754/best-peanut-butter-cookies-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-peanut-dressing.json b/serverless-fleets/data/input/inferencing/recipes/best-peanut-dressing.json
new file mode 100644
index 000000000..340384d1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-peanut-dressing.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended."
+    ],
+    "ingredients": [
+        "1/3 cup creamy peanut butter",
+        "1/2 cup mayonnaise",
+        "1/2 cup honey",
+        "1 1/2 cups half-and-half cream",
+        "1 (3 ounce) package cream cheese, softened",
+        "1/2 cup whipped cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Peanut Dressing",
+    "url": "http://allrecipes.com/recipe/26537/best-peanut-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-peanut-sauce.json b/serverless-fleets/data/input/inferencing/recipes/best-peanut-sauce.json
new file mode 100644
index 000000000..75c45c820
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-peanut-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy."
+    ],
+    "ingredients": [
+        "1/2 cup crunchy peanut butter",
+        "2 tablespoons soy sauce",
+        "1 teaspoon white sugar",
+        "2 drops hot pepper sauce",
+        "1 clove garlic, minced",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Peanut Sauce",
+    "url": "http://allrecipes.com/recipe/20351/best-peanut-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-pecan-sandies.json b/serverless-fleets/data/input/inferencing/recipes/best-pecan-sandies.json
new file mode 100644
index 000000000..db8f4ea40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-pecan-sandies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.",
+        "Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.",
+        "Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.",
+        "Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate 4 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet parchment paper.",
+        "Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.",
+        "Bake in the preheated oven until golden around the edges, 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup pecans",
+        "1 cup butter",
+        "3/4 cup white sugar",
+        "1 large egg yolk",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "1 3/4 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Pecan Sandies",
+    "url": "http://allrecipes.com/recipe/237018/best-pecan-sandies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-pennsylvania-dutch-chicken-corn.json b/serverless-fleets/data/input/inferencing/recipes/best-pennsylvania-dutch-chicken-corn.json
new file mode 100644
index 000000000..ef173b956
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-pennsylvania-dutch-chicken-corn.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper.  Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.  Remove the chicken from the soup.  Refrigerate chicken and soup.",
+        "When fat solidifies on surface of soup, remove from refrigerator and remove fat.  Remaining soup should equal about 2 1/2 quarts.",
+        "Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob.  Combine soup and corn in a large pot over medium heat and bring to a boil.  Reduce heat and simmer until corn is tender, 10 to 15 minutes.",
+        "Meanwhile, place two of the eggs in a small saucepan and cover with cold water.  Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.",
+        "Chop cooled chicken meat and add to soup.",
+        "In a medium bowl, beat remaining egg until light in color.  Beat in flour and milk until smooth.  Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings.  Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface.  Stir in reserved cooked egg."
+    ],
+    "ingredients": [
+        "2 (3 pound) whole chickens, cut into pieces",
+        "3 quarts water",
+        "3 onions, minced",
+        "1 cup chopped celery",
+        "2 1/2 tablespoons salt",
+        "1 1/4 teaspoons ground nutmeg",
+        "1/4 teaspoon ground black pepper",
+        "10 ears fresh corn",
+        "3 eggs",
+        "1 cup sifted all-purpose flour",
+        "1/2 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Pennsylvania Dutch Chicken Corn Soup",
+    "url": "http://allrecipes.com/recipe/26365/best-pennsylvania-dutch-chicken-corn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-peppermint-bark.json b/serverless-fleets/data/input/inferencing/recipes/best-peppermint-bark.json
new file mode 100644
index 000000000..1cc9a66a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-peppermint-bark.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Line a jelly roll pan with aluminum foil.",
+        "Place candy canes into a sturdy resealable plastic bag, place bag atop a folded kitchen towel, and lightly crush the candy canes into small pieces with a hammer.",
+        "Combine chocolate cookie crumbs and confectioners' sugar in a bowl, mixing until crumbs are coated; stir melted margarine into cookie crumbs. Press the cookie crumb mixture evenly into the bottom of the prepared jelly roll pan.",
+        "Heat confectioners' candy coating in a microwave-safe bowl in microwave for 50 seconds on high; stir. Continue heating candy for 15-second intervals, stirring each time, until melted, warm, and smooth. Spread candy over cookie crumb crust and smooth top with a spatula; let stand about 10 minutes to firm candy layer.",
+        "Sprinkle crushed candy canes evenly over the confectioners' coating; let stand about 2 minutes. Press candy cane pieces lightly into the coating using a piece of waxed paper. Freeze peppermint bark until set, about 1 hour. Remove from foil and break bark into pieces. Store in refrigerator."
+    ],
+    "ingredients": [
+        "12 peppermint candy canes",
+        "1 (15.5 ounce) package chocolate sandwich cookies (such as Oreo\u00ae), crushed",
+        "2/3 cup confectioners' sugar",
+        "1/2 cup margarine, melted",
+        "1 (12 ounce) package vanilla-flavored confectioners' candy coating"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Peppermint Bark",
+    "url": "http://allrecipes.com/recipe/230288/best-peppermint-bark/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-pernil-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-pernil-ever.json
new file mode 100644
index 000000000..e0f80fdc7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-pernil-ever.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.",
+        "Make 12 deep incisions a few inches apart in the roast using a sharp knife. Pack the seasoned garlic paste evenly into the incisions and over the roast.",
+        "Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator, 24 hours.",
+        "Pour out red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature, about 30 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.",
+        "Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.",
+        "Remove from oven and let rest before carving, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "9 cloves garlic",
+        "1 1/2 tablespoons olive oil",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon oregano",
+        "1/2 teaspoon ground black pepper",
+        "1 (7 pound) skin-on, bone-in pork shoulder (picnic) roast",
+        "1 (1.5 liter) bottle red table wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Pernil Ever",
+    "url": "http://allrecipes.com/recipe/254167/best-pernil-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-pickled-eggs-in-all-of-ottawa.json b/serverless-fleets/data/input/inferencing/recipes/best-pickled-eggs-in-all-of-ottawa.json
new file mode 100644
index 000000000..52f6e02cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-pickled-eggs-in-all-of-ottawa.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.",
+        "In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.",
+        "Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.",
+        "Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars.  Cover and boil for 10 minutes.  Remove jars and cool.  Check seals, the lid should not move at all when pressed. Store about one month before opening."
+    ],
+    "ingredients": [
+        "12 eggs",
+        "4 cups distilled white vinegar",
+        "6 cloves garlic",
+        "1 tablespoon whole white peppercorns",
+        "1 tablespoon whole allspice",
+        "2 slices fresh ginger root (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Pickled Eggs in all of Ottawa",
+    "url": "http://allrecipes.com/recipe/13765/best-pickled-eggs-in-all-of-ottawa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-pork-chop-marinade.json b/serverless-fleets/data/input/inferencing/recipes/best-pork-chop-marinade.json
new file mode 100644
index 000000000..35300bfdb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-pork-chop-marinade.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.",
+        "Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours."
+    ],
+    "ingredients": [
+        "2 large pork chops",
+        "1/4 cup extra-virgin olive oil",
+        "3 tablespoons dark brown sugar",
+        "2 tablespoons lemon juice",
+        "2 tablespoons spicy brown mustard",
+        "4 cloves garlic, chopped",
+        "2 teaspoons dried thyme",
+        "1 teaspoon onion powder",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon white wine vinegar",
+        "1 teaspoon mesquite-flavored seasoning",
+        "1/2 teaspoon dried parsley flakes",
+        "1/2 teaspoon kosher salt",
+        "1/2 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Pork Chop Marinade",
+    "url": "http://allrecipes.com/recipe/234059/best-pork-chop-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-potatoes-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-potatoes-ever.json
new file mode 100644
index 000000000..2008eeeb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-potatoes-ever.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.",
+        "Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve."
+    ],
+    "ingredients": [
+        "4 large potatoes, peeled and cubed",
+        "1 1/2 tablespoons ghee (clarified butter)",
+        "1 teaspoon cumin seeds",
+        "2 green chile peppers, chopped",
+        "1 (1 inch) piece fresh ginger root, finely chopped",
+        "1 teaspoon chili powder",
+        "1 teaspoon coriander, ground",
+        "1 teaspoon amchoor (dried mango powder)",
+        "1/2 teaspoon salt",
+        "1 bunch fresh cilantro, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Potatoes Ever!",
+    "url": "http://allrecipes.com/recipe/53069/best-potatoes-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-potatoes-youll-ever-taste.json b/serverless-fleets/data/input/inferencing/recipes/best-potatoes-youll-ever-taste.json
new file mode 100644
index 000000000..e9c6c4745
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-potatoes-youll-ever-taste.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.",
+        "Bring a large pot of salted water to a boil.  Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.",
+        "Preheat an outdoor grill for high heat. Lightly grease a large piece of aluminum foil.",
+        "Arrange potatoes in the prepared aluminum foil. Spoon the mayonnaise mixture over the potatoes. Place on the prepared grill, and cook until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons mayonnaise",
+        "2 cloves garlic, crushed",
+        "1 teaspoon dried oregano",
+        "salt and pepper to taste",
+        "5 potatoes, quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Potatoes You'll Ever Taste",
+    "url": "http://allrecipes.com/recipe/27252/best-potatoes-youll-ever-taste/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-pumpkin-dip.json b/serverless-fleets/data/input/inferencing/recipes/best-pumpkin-dip.json
new file mode 100644
index 000000000..59c85f190
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-pumpkin-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.",
+        "Bake in the preheated oven until bubbling, about 12 minutes."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can pumpkin puree",
+        "1 (4 ounce) package cream cheese, softened",
+        "1/2 cup brown sugar",
+        "2 teaspoons pumpkin pie spice",
+        "1/4 cup chopped pecans",
+        "1/4 cup miniature marshmallows"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Pumpkin Dip",
+    "url": "http://allrecipes.com/recipe/231128/best-pumpkin-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-raisin-currant-butter-tarts.json b/serverless-fleets/data/input/inferencing/recipes/best-raisin-currant-butter-tarts.json
new file mode 100644
index 000000000..94e80424b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-raisin-currant-butter-tarts.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.",
+        "Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.",
+        "Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.",
+        "Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.",
+        "Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes."
+    ],
+    "ingredients": [
+        "Pastry:",
+        "5 1/4 cups all-purpose flour",
+        "2 teaspoons salt",
+        "2 cups shortening",
+        "3/4 cup ice water, or as needed",
+        "cooking spray",
+        "Filling:",
+        "5 cups brown sugar",
+        "1 2/3 cups butter, softened",
+        "5 eggs, beaten",
+        "2/3 cup milk",
+        "5 teaspoons vanilla extract",
+        "1 1/4 cups raisins",
+        "1 1/4 cups dried currants"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Raisin Currant Butter Tarts",
+    "url": "http://allrecipes.com/recipe/239117/best-raisin-currant-butter-tarts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-rib-sauce.json b/serverless-fleets/data/input/inferencing/recipes/best-rib-sauce.json
new file mode 100644
index 000000000..ac6974cf8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-rib-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 teaspoon hot pepper sauce",
+        "1/4 cup fresh lime juice",
+        "1 cup brewed coffee",
+        "4 teaspoons brown sugar",
+        "1 (1.5 fluid ounce) jigger bourbon",
+        "1 cup honey",
+        "2 teaspoons Worcestershire sauce",
+        "1/2 cup tomato paste",
+        "1/2 cup tomato sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Rib Sauce",
+    "url": "http://allrecipes.com/recipe/17400/best-rib-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-roast-beef-dinner-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-roast-beef-dinner-ever.json
new file mode 100644
index 000000000..924784a6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-roast-beef-dinner-ever.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Cut 1/2-inch incisions into the meaty parts of the roast; stuff with shallots and garlic. Season roast with salt and pepper; top with thyme sprigs.",
+        "Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.",
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Place potatoes in a large bowl; cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil; toss to coat. Spread potatoes around the roast.",
+        "Bake in the preheated oven until potatoes are very tender, about 3 hours.",
+        "Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more."
+    ],
+    "ingredients": [
+        "4 pounds chuck roast, or more to taste",
+        "3 shallots, sliced 1/4-inch thick",
+        "6 tablespoons chopped garlic",
+        "salt and ground black pepper to taste",
+        "8 sprigs fresh thyme",
+        "2 cups water",
+        "1 (14 ounce) can beef broth",
+        "6 carrots, or more to taste, cut into thirds",
+        "8 stalks celery, cut into thirds",
+        "1 1/2 pounds baby red potatoes, halved",
+        "3 tablespoons rosemary",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Roast Beef Dinner Ever!",
+    "url": "http://allrecipes.com/recipe/255261/best-roast-beef-dinner-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-roasted-red-pepper-spread.json b/serverless-fleets/data/input/inferencing/recipes/best-roasted-red-pepper-spread.json
new file mode 100644
index 000000000..cda757456
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-roasted-red-pepper-spread.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine the peppers, garlic, balsamic vinegar, olive oil, and salt and pepper in the work bowl of a food processor, and pulse several times until blended and smooth. Refrigerate leftovers."
+    ],
+    "ingredients": [
+        "1 (12 ounce) jar roasted red bell peppers, drained",
+        "1 teaspoon minced garlic",
+        "1 tablespoon balsamic vinegar",
+        "1 tablespoon olive oil",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Roasted Red Pepper Spread",
+    "url": "http://allrecipes.com/recipe/202369/best-roasted-red-pepper-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-rolls-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-rolls-ever.json
new file mode 100644
index 000000000..9b8568cf9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-rolls-ever.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.",
+        "In another bowl, mix 1 cup sugar and eggs.",
+        "In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.",
+        "Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.",
+        "When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.",
+        "Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.",
+        "Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup butter",
+        "1 cup white sugar",
+        "2 eggs",
+        "1/2 cup water",
+        "1 teaspoon white sugar",
+        "3 (.25 ounce) packages active dry yeast",
+        "1 teaspoon salt",
+        "7 1/2 cups self-rising flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Rolls Ever!",
+    "url": "http://allrecipes.com/recipe/9343/best-rolls-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-salmon-bake.json b/serverless-fleets/data/input/inferencing/recipes/best-salmon-bake.json
new file mode 100644
index 000000000..36bd7e8b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-salmon-bake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper.",
+        "Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork."
+    ],
+    "ingredients": [
+        "1 pound salmon fillet, halved",
+        "1 small tomato, chopped",
+        "5 green onions, chopped",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Salmon Bake",
+    "url": "http://allrecipes.com/recipe/71387/best-salmon-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-scrambled-eggs-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-scrambled-eggs-ever.json
new file mode 100644
index 000000000..bcf6629ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-scrambled-eggs-ever.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.",
+        "Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!"
+    ],
+    "ingredients": [
+        "4 eggs",
+        "1/4 cup milk",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Scrambled Eggs Ever!",
+    "url": "http://allrecipes.com/recipe/74997/best-scrambled-eggs-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-scrambled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/best-scrambled-eggs.json
new file mode 100644
index 000000000..f2f274828
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-scrambled-eggs.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.",
+        "Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "2 tablespoons sliced Cheddar cheese",
+        "2 thin slices ham (optional)",
+        "1 teaspoon heavy whipping cream",
+        "1/2 teaspoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Scrambled Eggs",
+    "url": "http://allrecipes.com/recipe/256007/best-scrambled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-screwdriver.json b/serverless-fleets/data/input/inferencing/recipes/best-screwdriver.json
new file mode 100644
index 000000000..15416a855
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-screwdriver.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Pour the orange juice into a glass with ice, then pour in the shot of vodka. Stir and serve."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger good quality vodka",
+        "6 fluid ounces pulp-free pure premium orange juice",
+        "ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Screwdriver",
+    "url": "http://allrecipes.com/recipe/48276/best-screwdriver/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-shrimp-toast-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-shrimp-toast-ever.json
new file mode 100644
index 000000000..f7bf502eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-shrimp-toast-ever.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.",
+        "Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.",
+        "In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve."
+    ],
+    "ingredients": [
+        "1 pound cooked shrimp - peeled, deveined and chopped",
+        "1 teaspoon grated fresh ginger root",
+        "1 teaspoon salt",
+        "4 teaspoons cornstarch",
+        "2 teaspoons oyster sauce",
+        "2 eggs, beaten",
+        "12 slices day old bread, crusts removed",
+        "1 quart canola oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Shrimp Toast Ever!",
+    "url": "http://allrecipes.com/recipe/34645/best-shrimp-toast-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-sloppy-joes.json b/serverless-fleets/data/input/inferencing/recipes/best-sloppy-joes.json
new file mode 100644
index 000000000..94bff0424
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-sloppy-joes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Mix ketchup, chili sauce, onion, green bell pepper, brown sugar, and mustard powder into ground beef; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes; serve on hamburger buns."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 cup ketchup (such as Heinz\u00ae)",
+        "1/2 (12 ounce) bottle chili sauce (such as Heinz\u00ae)",
+        "1/4 cup chopped onion",
+        "1/4 cup chopped green bell pepper",
+        "1/4 cup brown sugar",
+        "1/2 teaspoon mustard powder",
+        "hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Sloppy Joes",
+    "url": "http://allrecipes.com/recipe/236924/best-sloppy-joes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-smoothie-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-smoothie-ever.json
new file mode 100644
index 000000000..9ac9f2385
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-smoothie-ever.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Blend the yogurt, ice cream, strawberries, banana, sugar, vanilla, chocolate syrup, and milk together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 (8 ounce) container plain yogurt",
+        "2 scoops vanilla ice cream",
+        "8 frozen strawberries",
+        "1 banana, frozen and chunked",
+        "1 tablespoon white sugar",
+        "2 teaspoons vanilla extract",
+        "1 tablespoon chocolate syrup",
+        "1/2 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Smoothie Ever",
+    "url": "http://allrecipes.com/recipe/215188/best-smoothie-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-spaghetti-sauce-in-the-world.json b/serverless-fleets/data/input/inferencing/recipes/best-spaghetti-sauce-in-the-world.json
new file mode 100644
index 000000000..c16f414c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-spaghetti-sauce-in-the-world.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large saucepan, melt butter over low heat.  Toss in garlic and saute 1 to 2 minutes, until slightly golden.  Mix chopped tomatoes into pan. Stir in chicken stock, thinning with 1 to 2 tablespoons water if necessary.  Cook over medium heat until bubbly.  Stir in Vermouth and cook 5 minutes more.  Mix in basil just before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F295816.jpg",
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 teaspoon minced garlic",
+        "16  roma (plum) tomatoes, chopped",
+        "\u00bd cup chicken stock",
+        "\u2153 cup dry vermouth",
+        "2 tablespoons fresh basil, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Spaghetti Sauce in the World",
+    "url": "http://allrecipes.com/recipe/18441/best-spaghetti-sauce-in-the-world/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-spanish-rice.json b/serverless-fleets/data/input/inferencing/recipes/best-spanish-rice.json
new file mode 100644
index 000000000..66999e8a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-spanish-rice.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.",
+        "Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed."
+    ],
+    "ingredients": [
+        "2 tablespoons oil",
+        "2 tablespoons chopped onion",
+        "1 1/2 cups uncooked white rice",
+        "2 cups chicken broth",
+        "1 cup chunky salsa"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Spanish Rice",
+    "url": "http://allrecipes.com/recipe/33385/best-spanish-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-spinach-dip-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-spinach-dip-ever.json
new file mode 100644
index 000000000..ea5fad41b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-spinach-dip-ever.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.",
+        "Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "1 (16 ounce) container sour cream",
+        "1 (1.8 ounce) package dry leek soup mix",
+        "1 (4 ounce) can water chestnuts, drained and chopped",
+        "1/2 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "1 (1 pound) loaf round sourdough bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Spinach Dip Ever",
+    "url": "http://allrecipes.com/recipe/22617/best-spinach-dip-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-steak-marinade-in-existence.json b/serverless-fleets/data/input/inferencing/recipes/best-steak-marinade-in-existence.json
new file mode 100644
index 000000000..8281fc4be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-steak-marinade-in-existence.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.",
+        "Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired."
+    ],
+    "ingredients": [
+        "1/3 cup soy sauce",
+        "1/2 cup olive oil",
+        "1/3 cup fresh lemon juice",
+        "1/4 cup Worcestershire sauce",
+        "1 1/2 tablespoons garlic powder",
+        "3 tablespoons dried basil",
+        "1 1/2 tablespoons dried parsley flakes",
+        "1 teaspoon ground white pepper",
+        "1/4 teaspoon hot pepper sauce (optional)",
+        "1 teaspoon dried minced garlic (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Steak Marinade in Existence",
+    "url": "http://allrecipes.com/recipe/143809/best-steak-marinade-in-existence/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-stovetop-bbq-ribs.json b/serverless-fleets/data/input/inferencing/recipes/best-stovetop-bbq-ribs.json
new file mode 100644
index 000000000..b162623bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-stovetop-bbq-ribs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.",
+        "Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender."
+    ],
+    "ingredients": [
+        "1/4 cup steak sauce (such as A1\u00ae)",
+        "1/4 cup ketchup",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon soy sauce",
+        "1 tablespoon minced garlic",
+        "1/4 cup water",
+        "4 (6 ounce) country style pork ribs",
+        "1 onion, cut into rings (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Stovetop BBQ Ribs",
+    "url": "http://allrecipes.com/recipe/69780/best-stovetop-bbq-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-strawberry-daiquiri.json b/serverless-fleets/data/input/inferencing/recipes/best-strawberry-daiquiri.json
new file mode 100644
index 000000000..e8531a000
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-strawberry-daiquiri.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "6 cups ice",
+        "1/2 cup white sugar",
+        "4 ounces frozen strawberries",
+        "1/8 cup lime juice",
+        "1/2 cup lemon juice",
+        "3/4 cup rum",
+        "1/4 cup lemon-lime flavored carbonated beverage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Strawberry Daiquiri",
+    "url": "http://allrecipes.com/recipe/32352/best-strawberry-daiquiri/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-strawberry-lemonade-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-strawberry-lemonade-ever.json
new file mode 100644
index 000000000..d112d6a58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-strawberry-lemonade-ever.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.",
+        "Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.",
+        "Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir."
+    ],
+    "ingredients": [
+        "12 fresh strawberries, hulled and quartered",
+        "1/4 cup white sugar",
+        "7 cups water, divided",
+        "3/4 cup white sugar",
+        "1 cup lemon juice",
+        "2 cups ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Strawberry Lemonade Ever",
+    "url": "http://allrecipes.com/recipe/237399/best-strawberry-lemonade-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-sweet-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/best-sweet-potato-casserole.json
new file mode 100644
index 000000000..64c8f9cb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-sweet-potato-casserole.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk yams, eggs, 1/2 cup butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth; pour into a 9x13-inch baking dish.",
+        "Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly; sprinkle over the yam mixture.",
+        "Bake in preheated oven until the topping is slightly browned, about 30 minutes."
+    ],
+    "ingredients": [
+        "Casserole:",
+        "3 cups mashed cooked yams",
+        "2 eggs",
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "1/2 cup flaked coconut",
+        "1/4 cup milk",
+        "1 teaspoon vanilla extract",
+        "Topping:",
+        "1 cup chopped pecans",
+        "1 cup brown sugar",
+        "1/2 cup butter, softened",
+        "1/2 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Sweet Potato Casserole",
+    "url": "http://allrecipes.com/recipe/235440/best-sweet-potato-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-tapenade-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-tapenade-ever.json
new file mode 100644
index 000000000..712c98ccc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-tapenade-ever.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.",
+        "Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week."
+    ],
+    "ingredients": [
+        "2 cups pimiento-stuffed green olives",
+        "1/2 cup pitted black olives",
+        "1 (6 ounce) jar marinated artichoke hearts, undrained",
+        "2 hot banana peppers, seeded and cut into pieces",
+        "1 red bell pepper, seeded and coarsely chopped",
+        "2 cloves garlic, minced",
+        "2 tablespoons capers, drained and chopped",
+        "1/2 teaspoon dried basil",
+        "1 tablespoon lemon juice",
+        "1/4 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Tapenade Ever",
+    "url": "http://allrecipes.com/recipe/139114/best-tapenade-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-tarragon-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-tarragon-chicken-salad.json
new file mode 100644
index 000000000..2311f9e57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-tarragon-chicken-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place chicken in a large pot. Pour white wine and chicken broth over chicken; bring to a boil. Cook chicken until no longer pink in the center, about 45 minutes. Transfer chicken to a work surface using a slotted spoon. Shred chicken.",
+        "Mix chicken, yogurt, and mayonnaise together in a bowl. Add scallions, mustard, tarragon, sea salt, onion powder, kelp, and white pepper; mix well. Cover bowl with plastic wrap and refrigerate, 1 hour to overnight."
+    ],
+    "ingredients": [
+        "1 pound boneless, skinless chicken thighs, or more to taste",
+        "2 cups dry white wine (such as Pinot Grigio)",
+        "2 cups chicken broth",
+        "3/4 cup plain yogurt",
+        "1 teaspoon mayonnaise",
+        "1/2 cup chopped scallions",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon dried tarragon",
+        "1/2 teaspoon sea salt",
+        "1/4 teaspoon onion powder",
+        "1/4 teaspoon dried kelp flakes (optional)",
+        "2 pinches ground white pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Tarragon Chicken Salad",
+    "url": "http://allrecipes.com/recipe/237712/best-tarragon-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-teriyaki-sauce.json b/serverless-fleets/data/input/inferencing/recipes/best-teriyaki-sauce.json
new file mode 100644
index 000000000..3dba50b05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-teriyaki-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. Strain sauce to remove pepper and garlic. Refrigerate in a covered container until ready to use."
+    ],
+    "ingredients": [
+        "1 cup soy sauce",
+        "1 cup ruby red grapefruit juice",
+        "1/3 cup hoisin sauce",
+        "1/4 cup ketchup",
+        "3 tablespoons rice wine vinegar",
+        "1/4 cup brown sugar, packed",
+        "1 tablespoon ground ginger",
+        "1 habanero pepper, halved and seeded",
+        "4 cloves garlic, smashed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Teriyaki Sauce",
+    "url": "http://allrecipes.com/recipe/141732/best-teriyaki-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-toffee-ever---super-easy.json b/serverless-fleets/data/input/inferencing/recipes/best-toffee-ever---super-easy.json
new file mode 100644
index 000000000..98815471a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-toffee-ever---super-easy.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.",
+        "While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.",
+        "As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.",
+        "Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container."
+    ],
+    "ingredients": [
+        "2 cups butter",
+        "2 cups white sugar",
+        "1/4 teaspoon salt",
+        "2 cups semisweet chocolate chips",
+        "1 cup finely chopped almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Toffee Ever - Super Easy",
+    "url": "http://allrecipes.com/recipe/73412/best-toffee-ever---super-easy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-tomato-pudding.json b/serverless-fleets/data/input/inferencing/recipes/best-tomato-pudding.json
new file mode 100644
index 000000000..094c29f9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-tomato-pudding.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.",
+        "Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.",
+        "Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1 (14.25 ounce) can tomato puree",
+        "3/4 cup brown sugar",
+        "1 tablespoon dried basil",
+        "1 pinch salt to taste",
+        "10 slices white bread, cubed",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Tomato Pudding",
+    "url": "http://allrecipes.com/recipe/87334/best-tomato-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-tomato-soup-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-tomato-soup-ever.json
new file mode 100644
index 000000000..b64ba61df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-tomato-soup-ever.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.",
+        "Now dump in the diced tomatoes and stir to combine. Add the tomato juice.",
+        "Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)",
+        "Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.",
+        "Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.",
+        "Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.",
+        "Serve the soup warm!"
+    ],
+    "ingredients": [
+        "1 medium white or yellow onion",
+        "6 tablespoons (3/4 stick) butter",
+        "Two 14.5-ounce cans diced tomatoes",
+        "One 46-ounce bottle or can tomato juice",
+        "3 to 6 tablespoons sugar",
+        "1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes",
+        "Freshly ground black pepper",
+        "1 cup sherry, optional",
+        "1 1/2 cups heavy cream",
+        "1/4 cup chopped fresh basil",
+        "1/4 cup chopped flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Tomato Soup",
+        "Vegetable Soup",
+        "Soup",
+        "Tomato",
+        "Vegetable",
+        "Tomato Side Dish",
+        "Lunch",
+        "Slow-Cooker",
+        "Sauteing Recipes"
+    ],
+    "title": "Best Tomato Soup Ever",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-tuna-casserole.json b/serverless-fleets/data/input/inferencing/recipes/best-tuna-casserole.json
new file mode 100644
index 000000000..de031915f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-tuna-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.",
+        "Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package egg noodles",
+        "1/4 cup chopped onion",
+        "2 cups shredded Cheddar cheese",
+        "1 cup frozen green peas",
+        "2 (5 ounce) cans tuna, drained",
+        "2 (10.75 ounce) cans condensed cream of mushroom soup",
+        "1/2 (4.5 ounce) can sliced mushrooms",
+        "1 cup crushed potato chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Tuna Casserole",
+    "url": "http://allrecipes.com/recipe/17219/best-tuna-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-tuna-melt-new-jersey-diner-styl.json b/serverless-fleets/data/input/inferencing/recipes/best-tuna-melt-new-jersey-diner-styl.json
new file mode 100644
index 000000000..7be268142
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-tuna-melt-new-jersey-diner-styl.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven broiler.",
+        "In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.",
+        "Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.",
+        "Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted."
+    ],
+    "ingredients": [
+        "2 (5 ounce) cans tuna, drained",
+        "1/4 cup mayonnaise",
+        "1/4 cup finely chopped celery",
+        "1 1/2 tablespoons finely chopped onion",
+        "1 tablespoon chopped parsley",
+        "3/4 teaspoon red wine vinegar",
+        "1 pinch salt",
+        "1 pinch freshly ground black pepper",
+        "4 slices seedless rye bread",
+        "8 slices ripe tomato",
+        "8 slices Swiss cheese",
+        "paprika, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Tuna Melt (New Jersey Diner Style)",
+    "url": "http://allrecipes.com/recipe/54195/best-tuna-melt-new-jersey-diner-styl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-turkey-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/best-turkey-meatloaf.json
new file mode 100644
index 000000000..96313fdb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-turkey-meatloaf.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.",
+        "Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.",
+        "Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.",
+        "Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "Meatloaf:",
+        "1 1/2 pounds ground turkey",
+        "3/4 cup crushed buttery round crackers",
+        "1/2 cup milk",
+        "1 small onion, chopped",
+        "1 egg",
+        "1 1/2 teaspoons salt",
+        "2 cloves garlic, minced",
+        "1/4 teaspoon ground black pepper",
+        "Topping:",
+        "1/2 cup ketchup",
+        "1/4 cup brown sugar",
+        "1 tablespoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Turkey Meatloaf",
+    "url": "http://allrecipes.com/recipe/231380/best-turkey-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-unique-grilled-cheese.json b/serverless-fleets/data/input/inferencing/recipes/best-unique-grilled-cheese.json
new file mode 100644
index 000000000..30c062cac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-unique-grilled-cheese.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine water, vinegar, sugar, red pepper flakes, and garlic in a small saucepan over medium heat; cook and stir until sugar is dissolved and sauce is slightly reduced, about 5 minutes.",
+        "Heat a skillet over low heat.",
+        "Spread butter onto 1 side of each bread slice. Spread cream cheese on the opposite side of 1 of the bread slices. Layer Cheddar cheese and pickles on top of the cream cheese layer. Drizzle 1 to 2 tablespoons sauce on the other slice of bread on the side opposite the butter; place bread on top of pickle layer, butter-side on the outside, creating a sandwich.",
+        "Cook sandwich in the hot skillet until cheese is melted and bread is browned, about 5 minutes per side. Remove top bread piece, add tomatoes to middle, and close sandwich."
+    ],
+    "ingredients": [
+        "1 tablespoon water",
+        "1 tablespoon rice vinegar",
+        "1 tablespoon white sugar",
+        "1 teaspoon red pepper flakes",
+        "1/2 teaspoon minced garlic",
+        "1 tablespoon butter, softened",
+        "2 slices bread",
+        "2 tablespoons cream cheese, softened",
+        "2 slices Cheddar cheese",
+        "4 slices pickles, or as desired",
+        "4 slices tomato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best, Unique Grilled Cheese",
+    "url": "http://allrecipes.com/recipe/242514/best-unique-grilled-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-unsteamed-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/best-unsteamed-shrimp.json
new file mode 100644
index 000000000..e99386371
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-unsteamed-shrimp.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning (TM)  and lemon juice. Stir well.",
+        "Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan.  Pour butter mixture evenly over shrimp.",
+        "Cook in microwave on high power for 6 minutes.  After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes.  When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 pounds large shrimp - peeled and deveined",
+        "1/4 cup Old Bay Seasoning TM",
+        "2 tablespoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Unsteamed Shrimp",
+    "url": "http://allrecipes.com/recipe/12820/best-unsteamed-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-vegan-chocolate-oatmeal-waffles.json b/serverless-fleets/data/input/inferencing/recipes/best-vegan-chocolate-oatmeal-waffles.json
new file mode 100644
index 000000000..3d2b5b89b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-vegan-chocolate-oatmeal-waffles.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix flour, oats, sugar, cocoa powder, chia seeds, baking powder, and salt together in a large bowl. Add 3 cups almond milk and coconut oil; stir with a wooden spoon until batter is just combined. Cover and refrigerate, 8 hours to overnight.",
+        "Preheat a Belgian waffle iron according to manufacturer's instructions.",
+        "Stir 1 1/2 to 2 cups almond milk into the batter to thin it to the consistency of cake batter.",
+        "Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "3 cups white whole wheat flour",
+        "2 cups quick-cooking oats",
+        "1 cup white sugar",
+        "1/2 cup unsweetened cocoa powder",
+        "1/4 cup chia seeds",
+        "1 tablespoon baking powder",
+        "1 teaspoon sea salt",
+        "4 1/2 cups almond milk, or more to taste, divided",
+        "1/2 cup coconut oil, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Vegan Chocolate Oatmeal Waffles",
+    "url": "http://allrecipes.com/recipe/255343/best-vegan-chocolate-oatmeal-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-vodka-gummies.json b/serverless-fleets/data/input/inferencing/recipes/best-vodka-gummies.json
new file mode 100644
index 000000000..d3de0ccbe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-vodka-gummies.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Spread candies in a 3-quart baking dish, ensuring none of the candies are stuck together. Pour vodka over candies, spreading candies around and still ensuring none are stuck together. Cover mixture with plastic wrap and refrigerate, 4 to 6 hours.",
+        "Remove plastic wrap from candies. Separate gummy candies from dish using a spatula or your fingers. Cover candies with a new piece of plastic wrap; refrigerate, 4 to 6 hours. Repeat process of separating candies from dish every 4 to 6 hours and replacing plastic wrap until gummies have soaked for a total of 24 hours."
+    ],
+    "ingredients": [
+        "5 (5 ounce) bags gummy candies",
+        "1 (750 milliliter) bottle vodka"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Vodka Gummies",
+    "url": "http://allrecipes.com/recipe/236948/best-vodka-gummies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-vodka-sauce.json b/serverless-fleets/data/input/inferencing/recipes/best-vodka-sauce.json
new file mode 100644
index 000000000..e3a56479d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-vodka-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.",
+        "Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons minced garlic",
+        "1/2 cup vodka (such as Ciroc\u00ae)",
+        "1 pint heavy whipping cream",
+        "1 (28 ounce) jar tomato sauce",
+        "1 (16 ounce) can crushed tomatoes",
+        "1/2 cup freshly grated Parmesan cheese",
+        "1 tablespoon chopped fresh basil",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Vodka Sauce",
+    "url": "http://allrecipes.com/recipe/239310/best-vodka-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-watermelon-slushie.json b/serverless-fleets/data/input/inferencing/recipes/best-watermelon-slushie.json
new file mode 100644
index 000000000..a7b25c408
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-watermelon-slushie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired."
+    ],
+    "ingredients": [
+        "3 cups ice",
+        "2 cups watermelon chunks",
+        "1/2 cup cantaloupe chunks",
+        "1/4 cup orange juice",
+        "1 tablespoon honey",
+        "4 sprigs mint, for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Watermelon Slushie",
+    "url": "http://allrecipes.com/recipe/215057/best-watermelon-slushie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-white-icing-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-white-icing-ever.json
new file mode 100644
index 000000000..0fde145cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-white-icing-ever.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!",
+        "Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing."
+    ],
+    "ingredients": [
+        "4 cups confectioners' sugar",
+        "1 cup shortening",
+        "2 tablespoons water",
+        "1 teaspoon clear imitation vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best White Icing Ever",
+    "url": "http://allrecipes.com/recipe/8263/best-white-icing-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-whole-wheat-chocolate-chippers.json b/serverless-fleets/data/input/inferencing/recipes/best-whole-wheat-chocolate-chippers.json
new file mode 100644
index 000000000..6b253bad7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-whole-wheat-chocolate-chippers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, cream together the brown sugar, white sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt, and baking soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.",
+        "Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart.",
+        "Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks."
+    ],
+    "ingredients": [
+        "2 cups brown sugar",
+        "1 cup white sugar",
+        "2 cups butter, softened",
+        "4 eggs",
+        "2 tablespoons vanilla extract",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "4 3/4 cups whole wheat flour",
+        "1 cup ground pecans",
+        "4 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Whole Wheat Chocolate Chippers",
+    "url": "http://allrecipes.com/recipe/77464/best-whole-wheat-chocolate-chippers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-wild-rice-salad.json b/serverless-fleets/data/input/inferencing/recipes/best-wild-rice-salad.json
new file mode 100644
index 000000000..c2c3a8be0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-wild-rice-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water.  Bring to a boil and boil, uncovered, for 30 minutes, or until tender.  Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open.  Remove from heat and let cool.",
+        "In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly.  Do not overcook the chicken.  Cool and shred the chicken into bite-size pieces.",
+        "In a medium bowl, mix together the rice, chicken and water chestnuts.  Set aside.",
+        "For the dressing, whisk together the walnut oil, vinegar, salt and pepper.  Pour over the wild rice mixture and combine.  To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves."
+    ],
+    "ingredients": [
+        "2/3 cup uncooked wild rice",
+        "2 skinless, boneless chicken breast half",
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "1/4 cup sliced water chestnuts, drained",
+        "4 tablespoons walnut oil",
+        "2 tablespoons balsamic vinegar",
+        "salt and pepper to taste",
+        "1 head romaine lettuce, rinsed and dried"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Wild Rice Salad",
+    "url": "http://allrecipes.com/recipe/24253/best-wild-rice-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-wild-rice-soup-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-wild-rice-soup-ever.json
new file mode 100644
index 000000000..361a8c897
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-wild-rice-soup-ever.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.",
+        "Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "2 tablespoons minced onion",
+        "2 tablespoons minced garlic",
+        "1 cup all-purpose flour",
+        "6 cups chicken broth",
+        "2/3 cup diced cooked ham",
+        "1 cup finely shredded carrots",
+        "1/2 cup slivered almonds",
+        "1 teaspoon salt",
+        "1 1/2 tablespoons pepper",
+        "1 1/3 cups uncooked wild rice",
+        "2 cups half-and-half cream",
+        "1/4 cup sherry",
+        "2 tablespoons fresh parsley",
+        "2 tablespoons fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Wild Rice Soup Ever",
+    "url": "http://allrecipes.com/recipe/83324/best-wild-rice-soup-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-yet-banana-mini-muffins.json b/serverless-fleets/data/input/inferencing/recipes/best-yet-banana-mini-muffins.json
new file mode 100644
index 000000000..2621641a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-yet-banana-mini-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.",
+        "Combine flour, baking powder, and baking soda in a bowl.",
+        "Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.",
+        "Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3250&h=1702&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3419643.jpg",
+    "ingredients": [
+        "cooking spray",
+        "1\u2009\u00bd cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "3  bananas, mashed",
+        "\u00be cup white sugar",
+        "\u2153 cup melted butter",
+        "1  egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Yet Banana Mini Muffins",
+    "url": "http://allrecipes.com/recipe/246624/best-yet-banana-mini-muffins/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-yet-turkey-chili.json b/serverless-fleets/data/input/inferencing/recipes/best-yet-turkey-chili.json
new file mode 100644
index 000000000..db04dec85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-yet-turkey-chili.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, and corn. Season with cumin, chili powder, red pepper flakes, and cinnamon. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add water if you want a more liquid chili."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground turkey",
+        "1 green bell pepper, chopped",
+        "1 (19 ounce) can black beans, with liquid",
+        "1 (28 ounce) can diced tomatoes, with liquid",
+        "1 (15.25 ounce) can whole kernel corn, with liquid",
+        "1 pinch ground cumin, or to taste",
+        "1 pinch chili powder, or to taste",
+        "1 pinch red pepper flakes, or to taste",
+        "1 pinch ground cinnamon, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Yet Turkey Chili",
+    "url": "http://allrecipes.com/recipe/88858/best-yet-turkey-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-yogurt-parfait-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-yogurt-parfait-ever.json
new file mode 100644
index 000000000..65ce7718a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-yogurt-parfait-ever.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "First, pour the yogurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.",
+        "Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.",
+        "When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top."
+    ],
+    "ingredients": [
+        "One 17 1/2-ounce container plain Greek yogurt",
+        "1/2 cup heavy cream",
+        "1 teaspoon vanilla\u00a0extract",
+        "1/2 cup brown sugar",
+        "Assorted berries (or other fruit of your choice)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Fruit",
+        "Dairy Recipes",
+        "Dessert"
+    ],
+    "title": "Best Yogurt Parfait Ever",
+    "url": "http://www.foodnetwork.com/recipes/best-yogurt-parfait-ever"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ziti-ever-with-sausage.json b/serverless-fleets/data/input/inferencing/recipes/best-ziti-ever-with-sausage.json
new file mode 100644
index 000000000..18c1cbfea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ziti-ever-with-sausage.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.",
+        "Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.",
+        "Bake in preheated oven for 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package ziti pasta",
+        "1 pound mild Italian sausage, casings removed",
+        "2 (24 ounce) jars Classico\u00ae Tomato and Basil Sauce",
+        "1 1/2 teaspoons dried basil, divided",
+        "12 ounces ricotta cheese",
+        "1 1/2 teaspoons Italian seasoning, divided",
+        "1 dash salt and pepper",
+        "1 pound mozzarella cheese, shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ziti Ever with Sausage",
+    "url": "http://allrecipes.com/recipe/215883/best-ziti-ever-with-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-ziti-ever.json b/serverless-fleets/data/input/inferencing/recipes/best-ziti-ever.json
new file mode 100644
index 000000000..449470f29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-ziti-ever.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.",
+        "Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.",
+        "Bake in preheated oven for 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package ziti pasta",
+        "1 pound mild Italian sausage, casings removed",
+        "2 (24 ounce) jars marinara sauce",
+        "1 1/2 teaspoons dried basil, divided",
+        "12 ounces ricotta cheese",
+        "1 1/2 teaspoons Italian seasoning, divided",
+        "1 dash salt and pepper",
+        "1 pound mozzarella cheese, shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Ziti Ever",
+    "url": "http://allrecipes.com/recipe/40549/best-ziti-ever/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/best-zucchini-appetizer.json b/serverless-fleets/data/input/inferencing/recipes/best-zucchini-appetizer.json
new file mode 100644
index 000000000..f873d92b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/best-zucchini-appetizer.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.",
+        "Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve."
+    ],
+    "ingredients": [
+        "3 cups sliced zucchini",
+        "1 cup all-purpose baking mix",
+        "1/2 cup chopped onion",
+        "1/2 teaspoon salt",
+        "4 eggs, beaten",
+        "1/2 cup shredded Cheddar cheese",
+        "1/2 cup vegetable oil",
+        "1 clove garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Best Zucchini Appetizer",
+    "url": "http://allrecipes.com/recipe/27193/best-zucchini-appetizer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betel-leaf-wraps-with-curried-squid-and-cucumber-relish-241845.json b/serverless-fleets/data/input/inferencing/recipes/betel-leaf-wraps-with-curried-squid-and-cucumber-relish-241845.json
new file mode 100644
index 000000000..d313bca71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betel-leaf-wraps-with-curried-squid-and-cucumber-relish-241845.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Stir vinegar and sugar in small bowl until sugar dissolves; set aside to use as dressing. Combine cucumber, celery, chile, and ginger in another small bowl. Mix dressing into relish by tablespoonfuls to taste.",
+        "Grind cilantro stems, garlic, and ginger in mini processor to paste.",
+        "Heat oil in heavy large skillet over medium-high heat. Add cilantro paste and stir 1 minute. Add curry powder; stir 30 seconds. Add squid and chile strips. Stir-fry until squid is almost tender, about 1 minute. Stir in fish sauce, oyster sauce, and sugar. Add coconut cream and chicken broth. Stir until sauce thickens slightly, about 1 minute.",
+        "Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over."
+    ],
+    "ingredients": [
+        "2 tablespoons distilled white vinegar",
+        "2 tablespoons sugar",
+        "1/2 cup finely diced unpeeled Persian cucumber",
+        "1/2 cup finely diced celery",
+        "1 red jalape\u00f1o chile, seeded, finely diced",
+        "1 1-inch piece peeled fresh ginger, cut into matchstick-size strips",
+        "10 long fresh cilantro stems, chopped",
+        "2 garlic cloves, halved",
+        "1 1-inch piece peeled fresh ginger, chopped",
+        "2 tablespoons vegetable oil",
+        "1 tablespoon Homemade Curry Powder",
+        "8 ounces cleaned squid bodies, cut crosswise into 1/4-inch-thick rings",
+        "1 red jalape\u00f1o chile, seeded, cut into matchstick-size strips",
+        "1 tablespoon fish sauce (such as nam pla or nuoc nam)",
+        "1 tablespoon oyster sauce",
+        "1 teaspoon sugar",
+        "1/2 cup coconut cream",
+        "2 tablespoons low-salt chicken broth",
+        "16 betel leaves, small Boston lettuce leaves, or small romaine lettuce leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Stir-Fry",
+        "Low Cal",
+        "Dinner",
+        "Squid",
+        "Cucumber",
+        "Spring",
+        "Summer",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Betel Leaf Wraps with Curried Squid and Cucumber Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/betel-leaf-wraps-with-curried-squid-and-cucumber-relish-241845"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bethanys-favorite-valentine-cut-out.json b/serverless-fleets/data/input/inferencing/recipes/bethanys-favorite-valentine-cut-out.json
new file mode 100644
index 000000000..e4543a4fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bethanys-favorite-valentine-cut-out.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cream together the butter, sugar, egg, milk, vanilla extract, and almond extract in a large bowl.",
+        "Stir in the flour and baking powder.",
+        "Cover and refrigerate until firm, about 2 hours.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Divide the dough into thirds. On a lightly floured surface, roll out each portion to 1/4-inch thick.",
+        "Cut cookies out using a floured cookie cutter.",
+        "Arrange cookies on an ungreased baking sheet about 1-inch apart.",
+        "Bake until cookies are lightly golden, 6 to 9 minutes.",
+        "Transfer cookies to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 cup white sugar",
+        "1 egg, beaten",
+        "2 tablespoons milk",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon almond extract",
+        "2 1/2 cups flour",
+        "1 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bethany's Favorite Valentine Cut Out Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/219970/bethanys-favorite-valentine-cut-out/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bethanys-frito-pie.json b/serverless-fleets/data/input/inferencing/recipes/bethanys-frito-pie.json
new file mode 100644
index 000000000..8631a69d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bethanys-frito-pie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread about 2 cups corn chips in a baking dish. Sprinkle half the onion and half the Cheddar cheese over chips and top with chili. Spread remaining 1 cup corn chips over the chili, followed by remaining chopped onion and cheese.",
+        "Bake until hot and bubbly, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "3 cups corn chips (such as Fritos\u00ae)",
+        "1 cup shredded Cheddar cheese",
+        "3/4 cup chopped onion",
+        "2 1/2 cups prepared chili"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bethany's Frito\u00ae Pie",
+    "url": "http://allrecipes.com/recipe/234531/bethanys-frito-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-baked-fish.json b/serverless-fleets/data/input/inferencing/recipes/beths-baked-fish.json
new file mode 100644
index 000000000..bfed76956
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-baked-fish.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides.",
+        "Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup unsalted butter, melted",
+        "1/2 teaspoon seasoned salt",
+        "1/2 teaspoon dried dill weed",
+        "1/4 teaspoon garlic powder",
+        "2 (4 ounce) fillets cod fillets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Baked Fish",
+    "url": "http://allrecipes.com/recipe/255949/beths-baked-fish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-blueberry-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/beths-blueberry-bread-pudding.json
new file mode 100644
index 000000000..742ff0809
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-blueberry-bread-pudding.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish.",
+        "Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.",
+        "Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce."
+    ],
+    "ingredients": [
+        "Golden Sauce:",
+        "1/2 cup white sugar",
+        "3 tablespoons butter",
+        "1 cup heavy whipping cream",
+        "Bread Pudding:",
+        "3/4 cup white sugar",
+        "3 tablespoons butter, softened",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "3 1/2 cups milk",
+        "8 cups sourdough bread cubes",
+        "1 3/4 cups fresh blueberries",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Blueberry Bread Pudding",
+    "url": "http://allrecipes.com/recipe/237696/beths-blueberry-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-chess-pie.json b/serverless-fleets/data/input/inferencing/recipes/beths-chess-pie.json
new file mode 100644
index 000000000..282a8fd6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-chess-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Blend in milk until mixture is smooth. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in cornmeal, then pour mixture into pastry shell.",
+        "Bake in preheated oven for 1 hour, until set in center."
+    ],
+    "ingredients": [
+        "1 (9 inch) unbaked pie crust",
+        "6 tablespoons butter, softened",
+        "2 cups white sugar",
+        "1 (5 ounce) can evaporated milk",
+        "4 eggs",
+        "1 tablespoon vanilla extract",
+        "2 tablespoons cornmeal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Chess Pie",
+    "url": "http://allrecipes.com/recipe/16676/beths-chess-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/beths-chocolate-chip-cookies.json
new file mode 100644
index 000000000..db8c9d987
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-chocolate-chip-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture.  Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.",
+        "Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!"
+    ],
+    "ingredients": [
+        "2/3 cup butter flavored shortening",
+        "2/3 cup butter, softened",
+        "1 cup white sugar",
+        "1 cup packed light brown sugar",
+        "2 eggs",
+        "1 tablespoon vanilla extract",
+        "3 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 cup chopped pecans (optional)",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/10337/beths-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-hash-brown-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/beths-hash-brown-potato-casserole.json
new file mode 100644
index 000000000..b04386867
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-hash-brown-potato-casserole.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.",
+        "Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more."
+    ],
+    "ingredients": [
+        "1 stick butter, melted, plus more for greasing",
+        "2 pounds large red potatoes, peeled",
+        "2 cups sour cream",
+        "10 ounces Cheddar, shredded",
+        "One 10-ounce can cream of mushroom soup",
+        "1 small onion, finely chopped",
+        "1 teaspoon salt",
+        "1/2 teaspoon pepper",
+        "2 cups crushed butter crackers, such as Ritz"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Breakfast Casserole",
+        "Casserole",
+        "Red Potato Recipes",
+        "Vegetable",
+        "Cheddar",
+        "Cheese",
+        "Main Dish Recipes"
+    ],
+    "title": "Beth's Hash-Brown Potato Casserole",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/beths-hash-brown-potato-casserole"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-meat-loaf.json b/serverless-fleets/data/input/inferencing/recipes/beths-meat-loaf.json
new file mode 100644
index 000000000..762ade68c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-meat-loaf.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.",
+        "In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper, and sage together until thoroughly combined. Gently work in the ground beef until mixed; press the meat mixture into the prepared loaf pan.",
+        "Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).",
+        "While the meat loaf is baking, mix together the ketchup, brown sugar, and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven, and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes."
+    ],
+    "ingredients": [
+        "2 eggs, beaten",
+        "3/4 cup milk",
+        "1/2 cup dry bread crumbs",
+        "1/4 cup chopped onion",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon crumbled dried sage",
+        "1 1/2 pounds ground beef",
+        "1/2 cup ketchup",
+        "2 tablespoons brown sugar",
+        "1 teaspoon dry mustard powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Meat Loaf",
+    "url": "http://allrecipes.com/recipe/217080/beths-meat-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-orange-cookies.json b/serverless-fleets/data/input/inferencing/recipes/beths-orange-cookies.json
new file mode 100644
index 000000000..70c9524e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-orange-cookies.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt.  Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.",
+        "Bake at 375 degrees F (190 degrees C) for about 10 minutes.  Frost cookies when they are cool.",
+        "To Make Frosting:  Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners'  sugar or enough to make frosting of spreading consistency."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1 cup shortening",
+        "2 eggs",
+        "1 cup sour cream",
+        "1 teaspoon vanilla extract",
+        "5 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "3/4 cup frozen orange juice concentrate, thawed",
+        "2 tablespoons grated orange zest",
+        "1/2 teaspoon grated orange zest",
+        "2 tablespoons frozen orange juice concentrate, thawed",
+        "1 teaspoon vanilla extract",
+        "4 tablespoons butter, melted",
+        "1 1/2 cups confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Orange Cookies",
+    "url": "http://allrecipes.com/recipe/10464/beths-orange-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-portobello-mushroom-burgers.json b/serverless-fleets/data/input/inferencing/recipes/beths-portobello-mushroom-burgers.json
new file mode 100644
index 000000000..947975238
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-portobello-mushroom-burgers.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.",
+        "Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes.  Remove mushrooms from cookie sheet to paper towel to drain.",
+        "Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste).  Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun."
+    ],
+    "ingredients": [
+        "2 portobello mushroom caps",
+        "4 slices turkey bacon",
+        "3 teaspoons horseradish sauce",
+        "2 leaves romaine lettuce",
+        "2 slices tomato",
+        "2 hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Portobello Mushroom Burgers",
+    "url": "http://allrecipes.com/recipe/49768/beths-portobello-mushroom-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-scalloped-cabbage.json b/serverless-fleets/data/input/inferencing/recipes/beths-scalloped-cabbage.json
new file mode 100644
index 000000000..8944f0ab8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-scalloped-cabbage.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.",
+        "Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.",
+        "Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.",
+        "Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.",
+        "Bake for 25 to 30 minutes in the preheated oven, or until top is browned."
+    ],
+    "ingredients": [
+        "1 medium head cabbage, cut into small wedges",
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 cup milk",
+        "2/3 cup shredded American cheese",
+        "1/2 cup crushed buttery round crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Scalloped Cabbage",
+    "url": "http://allrecipes.com/recipe/25258/beths-scalloped-cabbage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-spicy-oatmeal-raisin-cookies.json b/serverless-fleets/data/input/inferencing/recipes/beths-spicy-oatmeal-raisin-cookies.json
new file mode 100644
index 000000000..20a9ff90b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-spicy-oatmeal-raisin-cookies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.",
+        "Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!"
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup butter flavored shortening",
+        "1 cup packed light brown sugar",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon salt",
+        "3 cups rolled oats",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Spicy Oatmeal Raisin Cookies",
+    "url": "http://allrecipes.com/recipe/10497/beths-spicy-oatmeal-raisin-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-taco-dip-14811.json b/serverless-fleets/data/input/inferencing/recipes/beths-taco-dip-14811.json
new file mode 100644
index 000000000..af0eef2ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-taco-dip-14811.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Spread beans evenly on the bottom of a baking dish or casserole.",
+        "Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.",
+        "Mix together the taco sauce, cheese, jalape\u00f1o sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.",
+        "Serve with tortilla chips"
+    ],
+    "ingredients": [
+        "1 16-oz. can refried beans",
+        "8 ounces sour cream",
+        "3 medium avocados",
+        "16 oz. mild cheddar cheese, grated",
+        "10-oz. jar mild taco sauce",
+        "1/4 bottle jalape\u00f1o sauce",
+        "1/2 cup black olives, chopped",
+        "1/2 cup scallions, chopped",
+        "1 - 1 1/2 cup tomatoes, chopped",
+        "1 small onion, chopped",
+        "1 teaspoon chili powder",
+        "1 teaspoon garlic powder",
+        "1 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Cheese",
+        "Dairy",
+        "Tomato",
+        "No-Cook",
+        "Super Bowl",
+        "Winter"
+    ],
+    "title": "Beth's Taco Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/beths-taco-dip-14811"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beths-tex-mex-dip.json b/serverless-fleets/data/input/inferencing/recipes/beths-tex-mex-dip.json
new file mode 100644
index 000000000..319dddf1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beths-tex-mex-dip.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a medium bowl, mix the Cheddar cheese, sour cream, green chile peppers and taco seasoning mix. Chill at least 2 hours in the refrigerator before serving."
+    ],
+    "ingredients": [
+        "1 cup shredded Cheddar cheese",
+        "1 (16 ounce) container sour cream",
+        "1 (4 ounce) can chopped green chile peppers",
+        "1 (1 ounce) package taco seasoning mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beth's Tex Mex Dip",
+    "url": "http://allrecipes.com/recipe/22969/beths-tex-mex-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bethys-cucumber-basil-lemonade.json b/serverless-fleets/data/input/inferencing/recipes/bethys-cucumber-basil-lemonade.json
new file mode 100644
index 000000000..97921aaba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bethys-cucumber-basil-lemonade.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature.",
+        "Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours."
+    ],
+    "ingredients": [
+        "8 cups cold water, divided",
+        "1 cup white sugar",
+        "1 1/2 cups lemon juice",
+        "1/2 cucumber, thinly sliced",
+        "10 fresh basil leaves, torn"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bethy's Cucumber Basil Lemonade",
+    "url": "http://allrecipes.com/recipe/238741/bethys-cucumber-basil-lemonade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betsy-ross-200071.json b/serverless-fleets/data/input/inferencing/recipes/betsy-ross-200071.json
new file mode 100644
index 000000000..0815a2ce0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betsy-ross-200071.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine all ingredients except the nutmeg in a cocktail shaker and shake vigorously. Strain into a large cocktail glass and top with a grating of nutmeg."
+    ],
+    "ingredients": [
+        "1 1/2 ounces brandy",
+        "1 1/2 ounces port",
+        "1 dash cura\u00e7ao",
+        "2 dashes Angostura bitters",
+        "1 egg yolk",
+        "1 teaspoon sugar",
+        "3 or 4 ice cubes",
+        "nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Alcoholic",
+        "Egg",
+        "Fourth of July",
+        "Cocktail",
+        "Brandy",
+        "Port",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Betsy Ross",
+    "url": "http://www.epicurious.com/recipes/food/views/betsy-ross-200071"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betsys-best-gluten-free-muffins.json b/serverless-fleets/data/input/inferencing/recipes/betsys-best-gluten-free-muffins.json
new file mode 100644
index 000000000..218b6446e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betsys-best-gluten-free-muffins.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.",
+        "Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.",
+        "Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes."
+    ],
+    "ingredients": [
+        "Dry Ingredients:",
+        "1 cup white rice flour",
+        "3/4 cup white sugar",
+        "1/2 cup oat flour",
+        "1/2 cup all-purpose gluten-free flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon ground cinnamon",
+        "Wet Ingredients:",
+        "1 egg",
+        "2/3 cup milk",
+        "1/3 cup vegetable oil",
+        "1/3 cup yogurt",
+        "1/2 teaspoon vanilla extract",
+        "Optional Additions:",
+        "1/2 cup chopped walnuts",
+        "1/2 cup raisins",
+        "1/2 cup pumpkin puree"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betsy's Best Gluten-Free Muffins",
+    "url": "http://allrecipes.com/recipe/235955/betsys-best-gluten-free-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betsys-black-bean-chili.json b/serverless-fleets/data/input/inferencing/recipes/betsys-black-bean-chili.json
new file mode 100644
index 000000000..e6743c44a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betsys-black-bean-chili.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat a skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Drain one can of black beans pour into a large pot over medium heat; add second can black beans, tomato sauce, salsa, and chili seasoning mix. Stir cooked ground round into the beans mixture, bring to a simmer, and cook until the flavors blend, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground round",
+        "2 (15 ounce) cans no-salt-added black beans",
+        "2 (8 ounce) cans no-salt-added tomato sauce",
+        "1 (8 ounce) jar salsa, or to taste",
+        "1 tablespoon chili seasoning mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betsy's Black Bean Chili",
+    "url": "http://allrecipes.com/recipe/242050/betsys-black-bean-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betsys-mandarin-orange-salad.json b/serverless-fleets/data/input/inferencing/recipes/betsys-mandarin-orange-salad.json
new file mode 100644
index 000000000..23b807b7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betsys-mandarin-orange-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper.  Cover and shake well.  Refrigerate until use.",
+        "In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated.  Remove from heat, cool, and break apart.  Store at room temperature until ready to serve salad.",
+        "In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated."
+    ],
+    "ingredients": [
+        "1/2 cup vegetable oil",
+        "1/4 cup cider vinegar",
+        "1/4 cup white sugar",
+        "2 teaspoons dried parsley",
+        "1 teaspoon salt",
+        "1 pinch ground black pepper",
+        "1/2 cup sliced almonds",
+        "1/4 cup white sugar",
+        "1 head red leaf lettuce - rinsed, dried and torn",
+        "1 red onion, chopped",
+        "1 cup chopped celery",
+        "2 (11 ounce) cans mandarin orange segments, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betsy's Mandarin Orange Salad",
+    "url": "http://allrecipes.com/recipe/25162/betsys-mandarin-orange-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betsys-old-fashioned-manhattan.json b/serverless-fleets/data/input/inferencing/recipes/betsys-old-fashioned-manhattan.json
new file mode 100644
index 000000000..accd53f85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betsys-old-fashioned-manhattan.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Fill 1/3 of a cocktail shaker with ice. Shake bitters over ice and pour in bourbon. Pour orange-flavored liqueur and maraschino cherry juice into shaker. Cover shaker and shake vigorously. Pour drink into a martini glass and garnish with maraschino cherry."
+    ],
+    "ingredients": [
+        "1/2 cup ice cubes, or as desired",
+        "2 dashes bitters (such as Angostura\u00ae)",
+        "2 fluid ounces bourbon",
+        "1 fluid ounce orange-flavored liqueur (such as Cointreau\u00ae)",
+        "1 dash maraschino cherry juice (optional)",
+        "1 maraschino cherry"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betsy's Old-Fashioned Manhattan",
+    "url": "http://allrecipes.com/recipe/239696/betsys-old-fashioned-manhattan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betsys-poppy-seed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/betsys-poppy-seed-chicken.json
new file mode 100644
index 000000000..d4d495752
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betsys-poppy-seed-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a skillet over medium-high heat. Reduce heat, and cook chicken, turning once, until no longer pink in center and juices run clear. Set aside to cool.",
+        "Preheat oven to 350 degrees F (175 degrees Celsius).",
+        "Cut chicken into bite size pieces, and place in a bowl with the cream of chicken and mushroom soups, and the sour cream. Stir until well blended, then transfer mixture to a 9x13 inch shallow baking dish. In a separate bowl, combine the crushed crackers with the poppy seeds. Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat. Stir butter into the cracker mixture, and spread evenly over the chicken.",
+        "Bake chicken in the preheated oven for 30 minutes, or until heated through and lightly browned on top."
+    ],
+    "ingredients": [
+        "vegetable oil",
+        "4 skinless, boneless chicken breast halves",
+        "1 (10.5 ounce) can condensed cream of chicken soup",
+        "1 (10.5 ounce) can cream of mushroom soup",
+        "1 cup sour cream",
+        "1 (8 ounce) package buttery round crackers, crushed",
+        "1 tablespoon poppy seeds",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betsy's Poppy Seed Chicken",
+    "url": "http://allrecipes.com/recipe/72311/betsys-poppy-seed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/better-baked-beans.json
new file mode 100644
index 000000000..cac41331e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-baked-beans.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.",
+        "Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened."
+    ],
+    "ingredients": [
+        "2 (28 ounce) cans baked beans",
+        "1 small onion, chopped",
+        "2 tablespoons brown sugar",
+        "3 tablespoons pancake syrup",
+        "2 tablespoons ketchup",
+        "2 teaspoons prepared yellow mustard",
+        "4 slices bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Baked Beans",
+    "url": "http://allrecipes.com/recipe/150637/better-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-brownies.json b/serverless-fleets/data/input/inferencing/recipes/better-brownies.json
new file mode 100644
index 000000000..d233347d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-brownies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.",
+        "Mix the cocoa powder, vegetable oil, and water together in a bowl. Stir the stevia and sugar into the mixture. Pour the soy milk and vanilla into the mixture and stir. Add the flour and baking powder; continue stirring until the batter is smooth.",
+        "Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup cocoa powder",
+        "2/3 cup vegetable oil",
+        "1/4 cup water",
+        "1/4 cup stevia powder",
+        "1 cup sugar",
+        "3/4 cup soy milk",
+        "1 teaspoon vanilla",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Brownies",
+    "url": "http://allrecipes.com/recipe/205553/better-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-butter-beer.json b/serverless-fleets/data/input/inferencing/recipes/better-butter-beer.json
new file mode 100644
index 000000000..e64db6f9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-butter-beer.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Spoon butterscotch topping into a tall glass. Whisk 1 to 2 fluid ounces seltzer water into butterscotch topping until topping is slightly thinned. Add the remaining seltzer water until glass is 3/4 full. Gently scoop ice cream into glass."
+    ],
+    "ingredients": [
+        "2 tablespoons butterscotch ice cream topping",
+        "10 fluid ounces seltzer water",
+        "2 scoops vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Butter Beer",
+    "url": "http://allrecipes.com/recipe/228473/better-butter-beer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-butter-cookies.json b/serverless-fleets/data/input/inferencing/recipes/better-butter-cookies.json
new file mode 100644
index 000000000..8a658bdcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-butter-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sift together the flour, and baking soda, set aside. In a medium bowl, cream  the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.",
+        "Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 tablespoon baking soda",
+        "1 cup butter",
+        "3/4 cup white sugar",
+        "3/4 cup packed brown sugar",
+        "1/4 cup peanut butter",
+        "3 eggs",
+        "3 tablespoons vanilla extract",
+        "1/2 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Butter Cookies",
+    "url": "http://allrecipes.com/recipe/15185/better-butter-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-cheddar-chicken.json b/serverless-fleets/data/input/inferencing/recipes/better-cheddar-chicken.json
new file mode 100644
index 000000000..3dcfd5352
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-cheddar-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.",
+        "Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear."
+    ],
+    "ingredients": [
+        "1 cup crushed cornflakes cereal",
+        "3/4 cup grated Parmesan cheese",
+        "1/4 cup shredded Cheddar cheese",
+        "1 tablespoon garlic salt",
+        "1 tablespoon Creole-style seasoning",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 cup butter, melted",
+        "8 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Cheddar Chicken",
+    "url": "http://allrecipes.com/recipe/52310/better-cheddar-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-chocolate-chip-zucchini-bread.json b/serverless-fleets/data/input/inferencing/recipes/better-chocolate-chip-zucchini-bread.json
new file mode 100644
index 000000000..87b6005cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-chocolate-chip-zucchini-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.",
+        "Whisk flour, flax, cinnamon, baking soda, baking powder, and salt together in a large bowl. Beat white sugar, vegetable oil, applesauce, brown sugar, eggs, and vanilla extract together in another bowl. Stir flour mixture into egg mixture until batter is well-mixed. Fold zucchini and chocolate chips into batter; pour batter into prepared loaf pans.",
+        "Bake in the preheated oven until a knife inserted into the center of a loaf comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing loaves from pans."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1/2 cup ground flax seed",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "1 cup white sugar",
+        "1/2 cup vegetable oil",
+        "1/2 cup applesauce",
+        "1/2 cup brown sugar",
+        "3 eggs",
+        "1 tablespoon vanilla extract",
+        "3 cups grated zucchini, or more to taste",
+        "1/2 cup miniature semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Chocolate Chip Zucchini Bread",
+    "url": "http://allrecipes.com/recipe/239860/better-chocolate-chip-zucchini-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-help-for-hamburger.json b/serverless-fleets/data/input/inferencing/recipes/better-help-for-hamburger.json
new file mode 100644
index 000000000..3ebbbecbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-help-for-hamburger.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside.",
+        "Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan.",
+        "Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "3 medium potatoes, peeled and sliced",
+        "1 red bell pepper, seeded and diced",
+        "1/2 large red onion, chopped",
+        "2 tablespoons olive oil",
+        "1 cup shredded Cheddar cheese",
+        "1 fresh jalapeno pepper, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Help for Hamburger",
+    "url": "http://allrecipes.com/recipe/68618/better-help-for-hamburger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-morning-glory-muffins.json b/serverless-fleets/data/input/inferencing/recipes/better-morning-glory-muffins.json
new file mode 100644
index 000000000..40e85e843
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-morning-glory-muffins.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.",
+        "Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "1 cup unbleached all-purpose flour",
+        "1 cup whole wheat flour",
+        "3/4 cup dried cranberries",
+        "1/2 cup shredded sweetened coconut",
+        "1/4 cup ground flax seed",
+        "1 tablespoon ground cinnamon",
+        "2 teaspoons baking soda",
+        "1/2 teaspoon salt",
+        "1 large Granny Smith apple, shredded",
+        "3/4 pound carrots, shredded",
+        "1 cup crushed pineapple, drained",
+        "1/2 cup vegetable oil",
+        "1/2 cup applesauce",
+        "1/2 cup coarsely chopped pecans",
+        "3 large eggs",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Morning Glory Muffins",
+    "url": "http://allrecipes.com/recipe/228510/better-morning-glory-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-peanut-butter-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/better-peanut-butter-sandwich.json
new file mode 100644
index 000000000..30b3dfebe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-peanut-butter-sandwich.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve."
+    ],
+    "ingredients": [
+        "2 slices bread",
+        "1 1/2 tablespoons peanut butter",
+        "1 1/2 tablespoons applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Peanut Butter Sandwich",
+    "url": "http://allrecipes.com/recipe/67899/better-peanut-butter-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-slow-cooker-robust-chicken.json b/serverless-fleets/data/input/inferencing/recipes/better-slow-cooker-robust-chicken.json
new file mode 100644
index 000000000..e472abd1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-slow-cooker-robust-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a slow cooker, combine the chicken, bacon bits, olives, tomatoes, mushrooms, gravy mix, wine, mustard, and vinegar. Mix together.",
+        "Cover slow cooker, and cook on Low setting for 6 to 8 hours."
+    ],
+    "ingredients": [
+        "1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips",
+        "2 tablespoons bacon bits",
+        "1/4 cup chopped green olives",
+        "1 (14.5 ounce) can diced tomatoes, drained",
+        "1 (4.5 ounce) can sliced mushrooms, drained",
+        "1 (1.25 ounce) envelope dry chicken gravy mix",
+        "1/2 cup red wine",
+        "3 tablespoons Dijon mustard",
+        "1/4 cup balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Slow Cooker Robust Chicken",
+    "url": "http://allrecipes.com/recipe/25362/better-slow-cooker-robust-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-spanish-rice.json b/serverless-fleets/data/input/inferencing/recipes/better-spanish-rice.json
new file mode 100644
index 000000000..907947ffb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-spanish-rice.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.",
+        "Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1/2 onion, chopped",
+        "1 1/4 cups uncooked instant rice",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1/2 cup chopped fresh cilantro",
+        "1 cup chicken broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Spanish Rice",
+    "url": "http://allrecipes.com/recipe/132896/better-spanish-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-a-restaurant-cheese-fondu.json b/serverless-fleets/data/input/inferencing/recipes/better-than-a-restaurant-cheese-fondu.json
new file mode 100644
index 000000000..d40b75227
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-a-restaurant-cheese-fondu.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Pour enough water into a large pot to be a few inches deep. Set a large stainless steel bowl atop the pot to make a double-boiler. Put garlic cloves into the bowl and turn heat below double-boiler to medium; cook until the garlic is fragrant and warm, 2 to 3 minutes.",
+        "Pour wine into the bowl; cook until fragrant, 2 to 3 minutes. Remove garlic from wine and discard.",
+        "Mix Gruyere cheese, Cheddar cheese, and flour in a bowl; gradually add to the wine while stirring continually. Cook and stir the mixture until the cheese is melted and the mixture is smooth, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "2 cloves garlic, lightly crushed",
+        "1 cup Sauvignon Blanc wine",
+        "8 ounces Gruyere cheese, shredded",
+        "8 ounces Cheddar cheese, shredded",
+        "1 tablespoon all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better-Than-a-Restaurant Cheese Fondue",
+    "url": "http://allrecipes.com/recipe/240095/better-than-a-restaurant-cheese-fondu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-bakery-no-knead-sourdough.json b/serverless-fleets/data/input/inferencing/recipes/better-than-bakery-no-knead-sourdough.json
new file mode 100644
index 000000000..ea25a8d39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-bakery-no-knead-sourdough.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.",
+        "Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.",
+        "Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.",
+        "Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.",
+        "Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.",
+        "Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.",
+        "Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely."
+    ],
+    "ingredients": [
+        "3 cups room-temperature water",
+        "2 1/2 teaspoons salt",
+        "1 cup sourdough starter",
+        "6 cups bread flour",
+        "1 tablespoon cornmeal, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better-Than-Bakery No-Knead Sourdough",
+    "url": "http://allrecipes.com/recipe/256158/better-than-bakery-no-knead-sourdough/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-best-fried-chicken.json b/serverless-fleets/data/input/inferencing/recipes/better-than-best-fried-chicken.json
new file mode 100644
index 000000000..33d5edac0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-best-fried-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.",
+        "In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).",
+        "Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.",
+        "Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the \"dough\" into it; the oil is ready when it starts to fry immediately.",
+        "Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 egg",
+        "seasoning salt to taste",
+        "1/2 cup all-purpose flour",
+        "1/2 cup cornstarch",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon paprika",
+        "salt and pepper to taste",
+        "oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than Best Fried Chicken",
+    "url": "http://allrecipes.com/recipe/24778/better-than-best-fried-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-brad-pitt-cake.json b/serverless-fleets/data/input/inferencing/recipes/better-than-brad-pitt-cake.json
new file mode 100644
index 000000000..cf1429d15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-brad-pitt-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Prepare yellow cake as directed, using a 9 x 13 inch pan.  Bake until done, and remove from oven.  Poke holes in the top of the cake using a fork.",
+        "In a saucepan, combine pineapple with juices and sugar.  Cook over medium heat until syrup thickens.  Pour over top of warm cake, and cool.",
+        "In another bowl, beat milk with pudding.  Spread over the pineapple mixture.",
+        "Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla.  Spread whipped cream over pudding.  Sprinkle toasted coconut over the top of the cake.  Refrigerate for several hours or overnight."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (20 ounce) can crushed pineapple, with juice",
+        "3/4 cup white sugar",
+        "2 (3.5 ounce) packages instant vanilla pudding mix",
+        "3 cups milk",
+        "1 cup heavy whipping cream",
+        "1 teaspoon vanilla extract",
+        "1/4 cup confectioners' sugar",
+        "3/4 cup flaked coconut, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than Brad Pitt Cake",
+    "url": "http://allrecipes.com/recipe/7788/better-than-brad-pitt-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-cracker-barrel-chicken.json b/serverless-fleets/data/input/inferencing/recipes/better-than-cracker-barrel-chicken.json
new file mode 100644
index 000000000..426456b20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-cracker-barrel-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.",
+        "Discard lemon. Remove chicken from the pot; let cool.",
+        "Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.",
+        "Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.",
+        "Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.",
+        "Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 whole chicken",
+        "1 pinch salt",
+        "water to cover",
+        "1 lemon, halved",
+        "2 stalks celery, sliced",
+        "1 small onion, chopped",
+        "2 carrots, sliced, or more to taste",
+        "2 cups all-purpose flour",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better than Cracker Barrel\u00ae Chicken 'n Dumplings",
+    "url": "http://allrecipes.com/recipe/255236/better-than-cracker-barrel-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-ever-brownies.json b/serverless-fleets/data/input/inferencing/recipes/better-than-ever-brownies.json
new file mode 100644
index 000000000..01000810e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-ever-brownies.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Melt 10 tablespoons butter in a saucepan over medium-high heat. Whisk 1 1/4 cup sugar and cocoa powder into the melted butter until dissolved. Remove saucepan from heat; add 2 eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk mixture continuously until the eggs are fully beaten into the mixture. Mix 1/2 cup flour into the mixture; set aside.",
+        "Beat 1/2 cup butter, 3/4 cup white sugar, and the brown sugar with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg and 1 1/4 teaspoon vanilla extract into the creamed butter. Mix 1 1/4 cup flour, 1/2 teaspoon salt, baking soda, and baking powder into the butter mixture until just incorporated. Fold chocolate chips into the dough.",
+        "Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch square baking dish with aluminum foil and spray the foil with cooking spray.",
+        "Press the cookie dough into the bottom of the prepared pan in an even layer. Spread an even layer of the crushed cookies over the cookie dough. Pour brownie batter over the cookies.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "Brownie Layer:",
+        "10 tablespoons unsalted butter",
+        "1 1/4 cups white sugar",
+        "3/4 cup cocoa powder",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "1/2 teaspoon salt",
+        "1/2 cup all-purpose flour",
+        "Cookie Dough Layer:",
+        "1/2 cup unsalted butter",
+        "3/4 cup white sugar",
+        "1/4 cup brown sugar",
+        "1 egg",
+        "1 1/4 teaspoons vanilla extract",
+        "1 1/4 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1 cup semisweet chocolate chips",
+        "cooking spray",
+        "Cookie Layer:",
+        "1 (20 ounce) package chocolate sandwich cookies (such as Oreo\u00ae), crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better than EVER Brownies",
+    "url": "http://allrecipes.com/recipe/233165/better-than-ever-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-fruitcake-cookies.json b/serverless-fleets/data/input/inferencing/recipes/better-than-fruitcake-cookies.json
new file mode 100644
index 000000000..5e043a12b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-fruitcake-cookies.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts.  Cover and marinate overnight.",
+        "Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well.  Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture",
+        "Lightly flour work surface and divide dough  into 2 equal portions.  Roll into logs and wrap in plastic wrap or waxed paper.  Place dough in freezer for at least an hour.",
+        "Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.",
+        "Bake 10 to 13 minutes  in the preheated oven, or until golden brown."
+    ],
+    "ingredients": [
+        "3 cups chopped dried figs",
+        "2/3 cup raisins",
+        "2/3 cup candied cherries, chopped",
+        "1 tablespoon honey",
+        "2 tablespoons dry sherry",
+        "1 tablespoon lemon juice",
+        "1 pinch salt",
+        "2 1/2 cups chopped walnuts",
+        "1 cup unsalted butter, softened",
+        "1/2 cup super fine sugar",
+        "1/3 cup packed brown sugar",
+        "1 egg",
+        "2 2/3 cups all-purpose flour",
+        "1/2 teaspoon ground cloves",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than Fruitcake Cookies",
+    "url": "http://allrecipes.com/recipe/9734/better-than-fruitcake-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-grandmas-brownies.json b/serverless-fleets/data/input/inferencing/recipes/better-than-grandmas-brownies.json
new file mode 100644
index 000000000..7e39c0374
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-grandmas-brownies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F.  Grease and flour a 9x13 inch baking pan.",
+        "In double boiler over low heat, melt the chocolate and butter together, stirring frequently until smooth.  Remove from heat and let cool.",
+        "In a large mixing bowl, mix together eggs, vanilla, salt and sugar. Beat with an electric mixer for 8 to 10 minutes. Slowly pour in chocolate mixture and flour. Stir in the walnuts.  Spread batter evenly in the prepared pan",
+        "Bake for 17 to 20 minutes in the preheated oven, until the top is crackled. Let cool for 2 hours before cutting into squares."
+    ],
+    "ingredients": [
+        "6 (1 ounce) squares unsweetened chocolate",
+        "3/4 cup butter",
+        "4 eggs",
+        "2 tablespoons vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "2 3/4 cups white sugar",
+        "1/2 teaspoon salt",
+        "1 1/2 cups chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better than Grandma's Brownies",
+    "url": "http://allrecipes.com/recipe/9701/better-than-grandmas-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-grilled-cheese-tomato-sou.json b/serverless-fleets/data/input/inferencing/recipes/better-than-grilled-cheese-tomato-sou.json
new file mode 100644
index 000000000..b50827789
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-grilled-cheese-tomato-sou.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.",
+        "Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "1 onion, finely chopped",
+        "1 carrot, grated",
+        "4 cloves garlic, minced",
+        "1 teaspoon kosher salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon red pepper flakes",
+        "1 (28 ounce) can fire-roasted crushed tomatoes",
+        "2 cups tomato juice",
+        "1 (15 ounce) can fire-roasted diced tomatoes, partially drained",
+        "1 tablespoon white sugar",
+        "1/2 cup heavy whipping cream",
+        "1 bunch fresh basil, roughly chopped, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better-Than-Grilled Cheese Tomato Soup",
+    "url": "http://allrecipes.com/recipe/236532/better-than-grilled-cheese-tomato-sou/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-ice-cream-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/better-than-ice-cream-baked-beans.json
new file mode 100644
index 000000000..7e0ac52c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-ice-cream-baked-beans.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.",
+        "Mix bacon, baked beans, kidney beans, pinto beans, chili beans, brown sugar, ketchup, and Worcestershire sauce together in a bowl. Pour into a large baking dish; top with Parmesan cheese.",
+        "Bake in the preheated oven until bubbling and cheese is melted, about 45 minutes. Set aside to cool for 20 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound bacon, diced",
+        "4 (16 ounce) cans baked beans",
+        "1 (16 ounce) can kidney beans, drained",
+        "1 (16 ounce) can pinto beans, drained",
+        "1 (16 ounce) can chili beans, drained",
+        "1/2 cup brown sugar",
+        "1/2 cup ketchup",
+        "1 teaspoon Worcestershire sauce",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than Ice Cream Baked Beans",
+    "url": "http://allrecipes.com/recipe/222259/better-than-ice-cream-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-olive-garden-alfredo-s.json b/serverless-fleets/data/input/inferencing/recipes/better-than-olive-garden-alfredo-s.json
new file mode 100644
index 000000000..51816acc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-olive-garden-alfredo-s.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.",
+        "Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta."
+    ],
+    "ingredients": [
+        "3 tablespoons sweet butter",
+        "2 tablespoons olive oil",
+        "2 cups heavy whipping cream",
+        "2 cloves garlic, minced",
+        "1/4 teaspoon ground white pepper",
+        "1/2 cup grated Parmesan cheese",
+        "3/4 cup shredded mozzarella cheese",
+        "1 (12 ounce) package angel hair pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better-Than-Olive Garden\u00ae Alfredo Sauce",
+    "url": "http://allrecipes.com/recipe/237995/better-than-olive-garden-alfredo-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-pumpkin-pie.json b/serverless-fleets/data/input/inferencing/recipes/better-than-pumpkin-pie.json
new file mode 100644
index 000000000..716faa941
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-pumpkin-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.",
+        "Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center."
+    ],
+    "ingredients": [
+        "1 1/2 cups peeled and cubed butternut squash",
+        "1 cup lightly packed brown sugar",
+        "1 tablespoon cornstarch",
+        "1 egg, beaten",
+        "1 cup evaporated milk",
+        "1 teaspoon ground cinnamon",
+        "1 pinch ground allspice",
+        "1 pinch ground cloves",
+        "1 pinch ground ginger",
+        "1 pinch ground nutmeg",
+        "1 (9 inch) unbaked pie shell"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than Pumpkin Pie",
+    "url": "http://allrecipes.com/recipe/18500/better-than-pumpkin-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-i.json
new file mode 100644
index 000000000..557889c12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Bake German chocolate cake mix according to package directions.",
+        "While cake is still very warm poke holes in top of cake with the end of a wooden spoon, poor sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath (TM)  Bars (toffee crumbles)."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package German chocolate cake mix",
+        "1 (14 ounce) can sweetened condensed milk",
+        "2 cups hot fudge topping",
+        "1 (12 ounce) container frozen whipped topping, thawed",
+        "4 (1.4 ounce) bars chocolate covered English toffee"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than Sex Cake I",
+    "url": "http://allrecipes.com/recipe/7421/better-than-sex-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-ii.json
new file mode 100644
index 000000000..51507aaaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.",
+        "In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.  Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)",
+        "Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!"
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package devil's food cake mix",
+        "1/2 (14 ounce) can sweetened condensed milk",
+        "6 ounces caramel ice cream topping",
+        "3 (1.4 ounce) bars chocolate covered toffee, chopped",
+        "1 (8 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than Sex Cake II",
+    "url": "http://allrecipes.com/recipe/7515/better-than-sex-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-iii.json
new file mode 100644
index 000000000..be8b2c568
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-iii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bake yellow cake mix according to package directions for one 9x13 inch cake.",
+        "Combine the crushed pineapple (undrained) with the white sugar and cook for 5 minutes over medium heat. Set aside to cool.",
+        "Mix instant vanilla pudding according to package directions.",
+        "Once cake is cool spread the cooled pineapple mixture over the top followed by the vanilla pudding, sliced bananas, and whipped topping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill for at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (15 ounce) can crushed pineapple with juice",
+        "3 bananas, sliced",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "1 (16 ounce) package frozen whipped topping, thawed",
+        "1 1/4 cups flaked coconut",
+        "16 ounces chopped walnuts",
+        "1/2 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than Sex Cake III",
+    "url": "http://allrecipes.com/recipe/7816/better-than-sex-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-iv.json b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-iv.json
new file mode 100644
index 000000000..8a6d59320
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cake-iv.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.",
+        "While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan.  Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.  Pierce top of hot cake with fork at 1 inch intervals.  Pour pineapple mixture over cake.  Cool completely.",
+        "Beat pudding mix with milk until smooth.  Spread pudding over cooled cake.",
+        "Whip cream until slightly thickened.  Add confectioner's sugar and vanilla, and whip until soft peaks form.  Spread over top of cake.  Chill cake for 24 hours.  Sprinkle with coconut and pecans just before serving.  Refrigerate leftovers."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (20 ounce) can crushed pineapple with juice",
+        "3/4 cup white sugar",
+        "2 (3.5 ounce) packages instant vanilla pudding mix",
+        "3 cups milk",
+        "1 cup heavy whipping cream",
+        "1/4 cup confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "3/4 cup flaked coconut, toasted",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better than Sex Cake IV",
+    "url": "http://allrecipes.com/recipe/8038/better-than-sex-cake-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cookies.json b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cookies.json
new file mode 100644
index 000000000..a390ed7de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-sex-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; beat until light and fluffy.",
+        "In a separate bowl, stir together flour, baking soda and salt; gradually  blend into butter mixture.",
+        "Stir in vanilla chips, and macadamia nuts. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.",
+        "Bake for 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "2 cups white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 2/3 cups vanilla baking chips",
+        "4 ounces macadamia nuts, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better than Sex Cookies",
+    "url": "http://allrecipes.com/recipe/9833/better-than-sex-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-starbucks-blueberry-po.json b/serverless-fleets/data/input/inferencing/recipes/better-than-starbucks-blueberry-po.json
new file mode 100644
index 000000000..bd0eab9ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-starbucks-blueberry-po.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.",
+        "Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.",
+        "Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.",
+        "Pour batter evenly into the prepared pan.",
+        "Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes."
+    ],
+    "ingredients": [
+        "1 cup butter, very soft",
+        "1 (8 ounce) container ricotta cheese",
+        "1 cup white sugar",
+        "1/2 cup sucralose sweetener (such as Splenda\u00ae)",
+        "4 eggs",
+        "1 1/2 teaspoons vanilla extract",
+        "1/2 teaspoon almond extract",
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 1/2 teaspoons kosher salt",
+        "1 (12 ounce) package frozen blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better-Than-Starbucks\u00ae Blueberry Pound Cake",
+    "url": "http://allrecipes.com/recipe/246818/better-than-starbucks-blueberry-po/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-the-other-huevos-ranchero.json b/serverless-fleets/data/input/inferencing/recipes/better-than-the-other-huevos-ranchero.json
new file mode 100644
index 000000000..902490ec6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-the-other-huevos-ranchero.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat black beans and salsa in a saucepan over medium-low heat until hot, 1 to 2 minutes.",
+        "Heat a skillet over medium-high heat. Heat 1 tortilla until hot. Sprinkle on Monterey Jack cheese and top with remaining tortilla, flip, and cook until cheese is melted and tortilla is lightly browned, 1 to 2 to minutes per side. Transfer to a serving platter. Season with salt and pepper.",
+        "Heat butter in a skillet over medium-low heat. Crack eggs into skillet and cook until set, 3 to 5 minutes. Place eggs onto tortillas and season with salt and pepper.",
+        "Pour black bean mixture over eggs. Garnish with avocado, sour cream, and cilantro."
+    ],
+    "ingredients": [
+        "1/2 cup black beans, rinsed and drained",
+        "1/2 cup salsa",
+        "2 (10 inch) flour tortillas",
+        "1/3 cup shredded Monterey Jack cheese",
+        "salt and ground black pepper to taste",
+        "1 tablespoon butter, or to taste",
+        "2 eggs",
+        "1/2 avocado, sliced",
+        "1/4 cup sour cream (optional)",
+        "2 sprigs cilantro, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than The Other Huevos Rancheros",
+    "url": "http://allrecipes.com/recipe/246551/better-than-the-other-huevos-ranchero/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-than-zuppa-toscana.json b/serverless-fleets/data/input/inferencing/recipes/better-than-zuppa-toscana.json
new file mode 100644
index 000000000..c1e2e7caf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-than-zuppa-toscana.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.",
+        "Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes.",
+        "Stir kale, sour cream, and Parmesan cheese into the soup; cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "1 pound mild pork sausage",
+        "1 onion, finely diced",
+        "1 tablespoon minced garlic",
+        "6 cups chicken broth",
+        "6 large red potatoes, sliced",
+        "1 teaspoon red pepper flakes",
+        "4 cups chopped fresh kale",
+        "1 cup sour cream",
+        "1/2 cup grated Parmesan cheese, plus extra for garnishing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better than Zuppa Toscana",
+    "url": "http://allrecipes.com/recipe/235047/better-than-zuppa-toscana/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-thancake.json b/serverless-fleets/data/input/inferencing/recipes/better-thancake.json
new file mode 100644
index 000000000..731fb86ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-thancake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.",
+        "In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.",
+        "Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.",
+        "Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package butter cake mix",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "4 eggs",
+        "1/4 cup water",
+        "1/2 cup vegetable oil",
+        "8 ounces sour cream",
+        "2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Than...Cake",
+    "url": "http://allrecipes.com/recipe/8299/better-thancake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/better-vegetable-stew.json b/serverless-fleets/data/input/inferencing/recipes/better-vegetable-stew.json
new file mode 100644
index 000000000..f97bb6c4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/better-vegetable-stew.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Cover two baking sheets with aluminum foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking sheet. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil.",
+        "Place both pans in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The bell peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers. Reduce the oven's heat to 350 degrees F ( 175 degrees C).",
+        "Transfer the tomatoes and peppers into a medium size mixing bowl with the canned tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes.",
+        "Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper.",
+        "Cover the stew, and bake it for 30 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 potatoes, cut into wedges",
+        "3 carrots, peeled and cut into large chunks",
+        "2 onions, peeled and quartered",
+        "1 tablespoon cumin seeds, toasted",
+        "1 tablespoon mustard seed, toasted",
+        "1/2 teaspoon dried oregano",
+        "1 medium head garlic",
+        "4 large red bell peppers",
+        "4 fresh tomatoes, cored",
+        "1 cinnamon stick",
+        "1 (29 ounce) can diced tomatoes",
+        "1 (15 ounce) can garbanzo beans, drained",
+        "1 lemon, juiced",
+        "salt and pepper to taste",
+        "2/3 cup cooked white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Better Vegetable Stew",
+    "url": "http://allrecipes.com/recipe/14080/better-vegetable-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettes-pineapple-cookies.json b/serverless-fleets/data/input/inferencing/recipes/bettes-pineapple-cookies.json
new file mode 100644
index 000000000..8c30d4a7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettes-pineapple-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Sift flour, baking soda, and salt together in a bowl.",
+        "Beat sugar, crushed pineapple, shortening, eggs, and lemon extract together in a bowl until thoroughly mixed. Add flour mixture to pineapple mixture; stir until just combined. Drop dough by teaspoonfuls 2 inches apart onto baking sheets.",
+        "Bake in batches in the preheated oven until tops are lightly browned, 12 to 15 minutes per batch. Transfer to wire racks to cool."
+    ],
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "3/4 teaspoon baking soda",
+        "3/4 teaspoon salt",
+        "2 cups white sugar",
+        "1 cup drained crushed pineapple",
+        "1 cup vegetable shortening (such as Butter Flavor Crisco\u00ae)",
+        "3 eggs, beaten",
+        "1 tablespoon lemon extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bette's Pineapple Cookies",
+    "url": "http://allrecipes.com/recipe/234900/bettes-pineapple-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betty-bakers-strawberry-salsa.json b/serverless-fleets/data/input/inferencing/recipes/betty-bakers-strawberry-salsa.json
new file mode 100644
index 000000000..42d4f05ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betty-bakers-strawberry-salsa.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the strawberries, tomatoes, green onions, jalapeno pepper, mint, cilantro, and lime zest into a mixing bowl. Stir in the lime juice, balsamic vinegar, salt, and pepper to serve."
+    ],
+    "ingredients": [
+        "2 cups strawberries, sliced",
+        "1 cup grape tomatoes, coarsely chopped",
+        "1/2 cup green onions, chopped",
+        "2 tablespoons jalapeno pepper, seeded and minced",
+        "1/4 cup fresh mint, chopped",
+        "2 tablespoons cilantro, chopped",
+        "1 teaspoon grated lime zest",
+        "2 tablespoons lime juice",
+        "2 tablespoons balsamic vinegar",
+        "1/2 teaspoon coarse salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty Baker's Strawberry Salsa",
+    "url": "http://allrecipes.com/recipe/61783/betty-bakers-strawberry-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betty-browns-butter-cookies.json b/serverless-fleets/data/input/inferencing/recipes/betty-browns-butter-cookies.json
new file mode 100644
index 000000000..404f676e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betty-browns-butter-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.",
+        "Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 cup salted butter, softened",
+        "1 cup white sugar",
+        "2 large eggs",
+        "2 teaspoons vanilla extract",
+        "3 cups all-purpose flour",
+        "2 teaspoons cream of tartar",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty Brown's Butter Cookies",
+    "url": "http://allrecipes.com/recipe/240941/betty-browns-butter-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-best-hot-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/bettys-best-hot-chicken-salad.json
new file mode 100644
index 000000000..28dffa48f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-best-hot-chicken-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "In a medium bowl, mix together the chicken, celery, cashews, mayonnaise, onion, salt and lemon juice. Transfer the mixture to a casserole dish, then top with shredded cheese and potato chips.",
+        "Bake uncovered for 20 minutes in the preheated oven, or until heated through and bubbly."
+    ],
+    "ingredients": [
+        "2 cups chopped cooked chicken",
+        "1 cup chopped celery",
+        "1/2 cup cashews",
+        "1 cup mayonnaise",
+        "1 small onion, grated",
+        "1/2 teaspoon salt",
+        "2 tablespoons lemon juice",
+        "1/2 cup shredded Cheddar cheese",
+        "1 cup crushed potato chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Best Hot Chicken Salad",
+    "url": "http://allrecipes.com/recipe/54656/bettys-best-hot-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-broccoli-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bettys-broccoli-casserole.json
new file mode 100644
index 000000000..97ccc488d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-broccoli-casserole.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 300 degrees F (150 degrees C). Grease an 8x8 inch baking dish.",
+        "Pour 1 or 2 tablespoons of water into a saucepan, and bring to a boil. Place the broccoli florets and chopped broccoli into the saucepan with the water, cover, and cook over medium heat until thawed, about 5 minutes. Drain off the water, and stir the cream cheese into the hot broccoli. Spread the broccoli mixture into the prepared baking dish.",
+        "Mix the bread crumbs with butter in a bowl, and spread over the broccoli in an even layer. Sprinkle the top with almonds, and bake in the preheated oven until the top is browned and the dish is bubbling, 45 minutes to 1 hour."
+    ],
+    "ingredients": [
+        "1 (16 ounce) bag frozen broccoli florets",
+        "1/2 (16 ounce) bag frozen chopped broccoli",
+        "1 (8 ounce) package cream cheese, softened and cut into pieces",
+        "1 cup dry bread crumbs",
+        "1/4 cup melted butter",
+        "1 (2.25 ounce) package slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Broccoli Casserole",
+    "url": "http://allrecipes.com/recipe/212473/bettys-broccoli-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/bettys-chicken-salad.json
new file mode 100644
index 000000000..20e23a5a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-chicken-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Rinse in cold water until cool and drain.",
+        "Combine pasta, chicken, celery, and almonds in a large bowl. Mix mayonnaise, lemon juice, salt, and pepper in another bowl. Pour mayonnaise mixture into pasta mixture; stir well. Fold eggs into pasta. Cover and refrigerate for 6 hours."
+    ],
+    "ingredients": [
+        "10 ounces seashell pasta",
+        "4 cups cubed cooked chicken",
+        "3 cups chopped celery",
+        "2/3 cup blanched slivered almonds",
+        "2 cups reduced-fat mayonnaise",
+        "1/4 cup lemon juice",
+        "1 teaspoon salt",
+        "2/3 teaspoon ground black pepper",
+        "8 hard-cooked eggs, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Chicken Salad",
+    "url": "http://allrecipes.com/recipe/222560/bettys-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-famous-cinnamon-rolls.json b/serverless-fleets/data/input/inferencing/recipes/bettys-famous-cinnamon-rolls.json
new file mode 100644
index 000000000..8a2ff0de4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-famous-cinnamon-rolls.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Mix 1 1/2 cup white sugar, cinnamon, and pecans together in a bowl; set aside to be used as filling later.",
+        "Whisk yeast and warm water together in a separate bowl; sprinkle with 1 teaspoon white sugar. Continue whisking until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes.",
+        "Place warm milk, 2/3 cup white sugar, 2/3 cup melted butter, salt, eggs, and yeast mixture in a stand mixer; mix until all ingredients are incorporated. Add 4 cups flour; mix on medium until completely smooth, about 5 minutes. Transfer dough to a large bowl; knead the remaining 4 cups flour into dough with hands until dough is slightly stiff and sticky, 10 minutes.",
+        "Transfer dough to a large greased bowl; cover bowl with plastic wrap. Let dough rise in a warm place until doubled in size, about 1 1/2 hours.",
+        "Remove plastic wrap from bowl and punch down dough. Set dough aside to rest for 5 minutes.",
+        "Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Brush entire rectangle of dough with 1/2 cup melted butter; sprinkle with cinnamon-sugar filling. Tightly roll up dough, starting from a long end and pinch edges together to seal. Cut dough, using dental floss, into 15 to 20 slices.",
+        "Grease a 9x13-inch casserole dish with 1/2 cup melted butter; sprinkle with 1/3 cup white sugar.",
+        "Arrange cinnamon rolls close together in the prepared casserole dish. Allow to rise in a warm place for 45 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake rolls in the preheated oven until golden brown, 25 to 30 minutes.",
+        "Beat confectioners' sugar, 2/3 cup melted butter, vanilla extract, and maple extract together in a bowl until smooth. Drizzle over warm cinnamon rolls."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "3 tablespoons ground cinnamon",
+        "2 cups pecan halves (optional)",
+        "4 1/2 teaspoons active dry yeast",
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "1 teaspoon white sugar",
+        "1 cup warm milk",
+        "2/3 cup white sugar",
+        "2/3 cup butter, melted",
+        "2 teaspoons salt",
+        "2 eggs",
+        "8 cups all-purpose flour, divided",
+        "1 cup butter, melted, divided",
+        "1/3 cup white sugar",
+        "4 cups confectioners' sugar",
+        "2/3 cup butter, melted",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon maple-flavored extract (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Famous Cinnamon Rolls",
+    "url": "http://allrecipes.com/recipe/229402/bettys-famous-cinnamon-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-famous-eggnog.json b/serverless-fleets/data/input/inferencing/recipes/bettys-famous-eggnog.json
new file mode 100644
index 000000000..9d3f8b5d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-famous-eggnog.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.",
+        "Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.",
+        "Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.",
+        "Serve in small cups or glasses dusted with a pinch of nutmeg."
+    ],
+    "ingredients": [
+        "12 eggs, separated",
+        "4 1/2 cups white sugar",
+        "1 (750 milliliter) bottle bourbon",
+        "1/2 (750 milliliter) bottle dark rum",
+        "1 1/2 quarts whipping cream",
+        "2 cups half-and-half (or whole milk)",
+        "1 1/2 cups brandy",
+        "1 tablespoon ground nutmeg, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Famous Eggnog",
+    "url": "http://allrecipes.com/recipe/96610/bettys-famous-eggnog/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-green-tomato-chutney.json b/serverless-fleets/data/input/inferencing/recipes/bettys-green-tomato-chutney.json
new file mode 100644
index 000000000..51b86e3b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-green-tomato-chutney.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.",
+        "Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator."
+    ],
+    "ingredients": [
+        "2 pounds green tomatoes, chopped",
+        "1 pound cauliflower, chopped",
+        "1 1/2 pounds onions, chopped",
+        "2 1/2 pounds brown sugar",
+        "3 cups distilled white vinegar",
+        "1 1/4 cups all-purpose flour",
+        "2 1/2 teaspoons ground turmeric",
+        "2 1/2 teaspoons dry mustard powder",
+        "2 1/2 teaspoons curry powder",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon ground ginger",
+        "1 cup distilled white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Green Tomato Chutney",
+    "url": "http://allrecipes.com/recipe/176168/bettys-green-tomato-chutney/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-pineapple-cake.json b/serverless-fleets/data/input/inferencing/recipes/bettys-pineapple-cake.json
new file mode 100644
index 000000000..ec4722618
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-pineapple-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix flour, pineapple, 1 1/2 cups white sugar, oil, egg whites, baking soda, and salt together in a bowl; pour into a 9x13-inch baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.",
+        "Heat 2/3 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil. Stir 1/2 cup sugar mixture into egg yolks until egg yolks are warmed. Stir egg yolk mixture back into saucepan with sugar mixture; bring to a boil and cook, stirring often, until reduced and thickened, at least 7 minutes. Pour hot mixture over cake. Set cake aside to cool until set, at least 4 hours."
+    ],
+    "ingredients": [
+        "Cake:",
+        "2 cups all-purpose flour",
+        "2 cups crushed pineapple, undrained",
+        "1 1/2 cups white sugar",
+        "1/3 cup vegetable oil",
+        "3 egg whites",
+        "2 teaspoons baking soda",
+        "1/4 teaspoon salt",
+        "Topping:",
+        "2/3 cup white sugar",
+        "2/3 cup evaporated milk",
+        "9 tablespoons margarine",
+        "3 egg yolks, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Pineapple Cake",
+    "url": "http://allrecipes.com/recipe/237114/bettys-pineapple-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-pork-roast.json b/serverless-fleets/data/input/inferencing/recipes/bettys-pork-roast.json
new file mode 100644
index 000000000..cca68ee72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-pork-roast.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stuff roast with garlic, salt, pepper and Cajun seasoning. In a large pot of boiling water, boil roast until meat is slightly pink. Remove from water.",
+        "Lay roast in a 9x13 inch baking dish lined with aluminum foil. Cover in ketchup and mustard. Then cover with more foil and bake in the preheated oven for 1 1/2 to 2 hours or until internal temperature has reached 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "3 pounds bone-in pork roast",
+        "2 cloves garlic",
+        "salt and pepper to taste",
+        "1/4 teaspoon Cajun seasoning",
+        "1 (28 ounce) bottle ketchup",
+        "16 ounces prepared mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Pork Roast",
+    "url": "http://allrecipes.com/recipe/14738/bettys-pork-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-pretzels.json b/serverless-fleets/data/input/inferencing/recipes/bettys-pretzels.json
new file mode 100644
index 000000000..f37cf710e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-pretzels.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat an oven to 275 degrees F (135 degrees C).",
+        "Combine the melted butter and onion soup mix in a bowl; stir. Add the pretzel pieces; toss to coat. Spread the coated pretzels into the bottom of a large baking dish.",
+        "Bake the pretzels in the preheated oven for 1 hour, stirring every 15 minutes. Allow pretzels to cool completely before storing in an airtight container."
+    ],
+    "ingredients": [
+        "24 ounces bite-size pretzels",
+        "1 (1 ounce) package dry onion soup mix",
+        "1 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Pretzels",
+    "url": "http://allrecipes.com/recipe/57181/bettys-pretzels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bettys-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/bettys-sugar-cookies.json
new file mode 100644
index 000000000..114163702
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bettys-sugar-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; blend into the creamed mixture. Roll dough into 1/2  inch balls and place them 1 inch apart onto the prepared cookie sheets. Flatten each ball slightly and sprinkle with colored sugar.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "2 eggs",
+        "1 1/2 teaspoons vanilla extract",
+        "2 1/4 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/4 cup colored sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betty's Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/25047/bettys-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/betzs-good-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/betzs-good-sugar-cookies.json
new file mode 100644
index 000000000..a5eddccf4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/betzs-good-sugar-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.",
+        "Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.",
+        "Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 1/2 cups white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon lemon extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Betz's Good Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/11124/betzs-good-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beurre-blanc-233266.json b/serverless-fleets/data/input/inferencing/recipes/beurre-blanc-233266.json
new file mode 100644
index 000000000..756d753de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beurre-blanc-233266.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.",
+        "Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately."
+    ],
+    "ingredients": [
+        "1/4 cup dry white wine",
+        "1/4 cup white-wine vinegar",
+        "2 tablespoons finely chopped shallot",
+        "1/3 cup heavy cream",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon white pepper, or to taste",
+        "2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Dairy",
+        "Quick & Easy",
+        "Vinegar",
+        "Shallot",
+        "Gourmet"
+    ],
+    "title": "Beurre Blanc",
+    "url": "http://www.epicurious.com/recipes/food/views/beurre-blanc-233266"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beveritas311.json b/serverless-fleets/data/input/inferencing/recipes/beveritas311.json
new file mode 100644
index 000000000..4be531d1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beveritas311.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Fill 4 margarita glasses each with 1/2 cup ice.",
+        "Blend triple sec, tequila, and lime juice together in a blender; pour into the prepared margarita glasses."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/963233.jpg",
+    "ingredients": [
+        "2 cups ice cubes",
+        "1/3 cup triple sec",
+        "1/3 cup tequila (such as Jose Cuervo\u00ae)",
+        "1/3 cup freshly squeezed lime juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beveritas311",
+    "url": "http://allrecipes.com/recipe/230884/beveritas311/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/beverly-hills-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/beverly-hills-cheesecake.json
new file mode 100644
index 000000000..a1b8d5d1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beverly-hills-cheesecake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix together the cream cheese, lemon zest and vanilla until smooth. Stir in 1/2 cup sugar, then beat in the eggs, one at a time until blended.",
+        "Pour the cheesecake mixture into the prepared graham cracker crusts, being careful to distribute it evenly. Shake the pans gently to settle the batter, then bake in the preheated oven for 25 minutes. Remove the cheesecakes, but do not turn off the oven. Allow cheesecakes to cool 20 minutes before topping.",
+        "For the sour cream topping: Whisk together the sour cream, 1/2 cup sugar and vanilla until blended. Distribute the topping mixture over the two cooled cheesecakes.  Bake cheesecakes in 350 degree F (175 degrees C) oven for an additional 10 minutes. Cool completely, then refrigerate until serving."
+    ],
+    "ingredients": [
+        "2 (9 inch) prepared graham cracker crusts",
+        "2 (8 ounce) packages cream cheese",
+        "2 1/2 teaspoons grated lemon zest",
+        "1 teaspoon vanilla extract",
+        "1/2 cup white sugar",
+        "3 eggs",
+        "2 cups sour cream",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beverly Hills Cheesecake",
+    "url": "http://allrecipes.com/recipe/21650/beverly-hills-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/beverlys-get-up-go-breakfast-cooki.json b/serverless-fleets/data/input/inferencing/recipes/beverlys-get-up-go-breakfast-cooki.json
new file mode 100644
index 000000000..b4df0749f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/beverlys-get-up-go-breakfast-cooki.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In medium bowl, cream together butter and sugar until light and fluffy. Beat in the  egg, orange juice concentrate, and orange zest. Combine the flour and baking powder; mix into the fluffy mixture until blended. Stir in cereal. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet.",
+        "Bake 10 to 12 minutes or until edges are golden.  Remove from cookie sheet for cooling."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "1 egg",
+        "2 tablespoons frozen orange juice concentrate, thawed",
+        "1 tablespoon orange zest",
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 cup wheat and barley nugget cereal (e.g. Grape-Nuts\u2122)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Beverly's Get Up & Go Breakfast Cookies",
+    "url": "http://allrecipes.com/recipe/10132/beverlys-get-up-go-breakfast-cooki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bevs-chocolate-pie.json b/serverless-fleets/data/input/inferencing/recipes/bevs-chocolate-pie.json
new file mode 100644
index 000000000..d87316712
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bevs-chocolate-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla.  Beat egg yolks, and stir into pan.  Add the butter or margarine.   Heat, stirring constantly just until butter is melted.  Pour filling into unbaked pie shell.",
+        "Bake in preheated oven for 35 to 40 minutes, or until pie is not \"wobbly\" when shaken.",
+        "Beat egg whites until soft peaks form.  Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form.  Spread meringue on pie.",
+        "Return pie to oven, and bake until meringue is golden."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "5 tablespoons unsweetened cocoa powder",
+        "1/4 cup all-purpose flour",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1 teaspoon vanilla extract",
+        "4 egg yolks",
+        "1/4 cup butter",
+        "1 recipe pastry for a 9 inch single crust pie",
+        "4 egg whites",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bev's Chocolate Pie",
+    "url": "http://allrecipes.com/recipe/12140/bevs-chocolate-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bevs-mac-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/bevs-mac-and-cheese.json
new file mode 100644
index 000000000..b7ab1da06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bevs-mac-and-cheese.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.",
+        "In a microwave-safe bowl, combine milk, flour and salt and pepper to taste; whisk or beat until smooth. Add butter and cheese; microwave on high for 5 minutes and whisk until smooth. Microwave for an additional 4 to 5 minutes and whisk or beat until smooth and no lumps remain.",
+        "Add cooked pasta to mixture; stir and serve."
+    ],
+    "ingredients": [
+        "1 cup elbow macaroni",
+        "1 cup milk",
+        "3 tablespoons all-purpose flour",
+        "salt and pepper to taste",
+        "2 tablespoons butter",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bev's Mac and Cheese",
+    "url": "http://allrecipes.com/recipe/16998/bevs-mac-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bevs-orange-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bevs-orange-chicken.json
new file mode 100644
index 000000000..30918b5a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bevs-orange-chicken.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.",
+        "Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour."
+    ],
+    "ingredients": [
+        "1 cup orange juice",
+        "1 tablespoon soy sauce",
+        "1 (1 ounce) envelope dry onion soup mix",
+        "1/2 teaspoon garlic powder, or to taste",
+        "8 chicken thighs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bev's Orange Chicken",
+    "url": "http://allrecipes.com/recipe/41661/bevs-orange-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bevs-seasoned-salt.json b/serverless-fleets/data/input/inferencing/recipes/bevs-seasoned-salt.json
new file mode 100644
index 000000000..fbf021a09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bevs-seasoned-salt.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Pour the salt into a small mixing bowl. Whisk in the sugar, oregano, celery seed, paprika, thyme, turmeric, curry powder, chili powder, marjoram, and mustard until evenly blended. Store in a tightly sealed shaker jar."
+    ],
+    "ingredients": [
+        "1/2 cup salt",
+        "1/2 teaspoon white sugar",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon celery seed",
+        "1/2 teaspoon paprika",
+        "1/4 teaspoon ground thyme",
+        "1 pinch ground turmeric",
+        "1/4 teaspoon curry powder",
+        "1 teaspoon chili powder",
+        "1/2 teaspoon dried marjoram",
+        "1 teaspoon ground mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bev's Seasoned Salt",
+    "url": "http://allrecipes.com/recipe/213562/bevs-seasoned-salt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bevy-of-beans-and-basil-354979.json b/serverless-fleets/data/input/inferencing/recipes/bevy-of-beans-and-basil-354979.json
new file mode 100644
index 000000000..ed48a688d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bevy-of-beans-and-basil-354979.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Blanch fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer favas with slotted spoon to a small bowl.",
+        "Cook Romano beans in same pot of boiling water, stirring occasionally, until just tender, about 5 minutes, then transfer to ice bath to stop cooking. Drain well and transfer to a bowl.",
+        "Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to Romano beans.",
+        "Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans.",
+        "Cut basil into very thin shreds.",
+        "Cook garlic in oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)",
+        "3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces",
+        "1/2 pound green or wax beans, trimmed and halved crosswise",
+        "1/4 cup packed basil leaves",
+        "2 garlic cloves, finely chopped",
+        "3 tablespoons extra-virgin olive oil",
+        "3 tablespoons water",
+        "1 1/2 teaspoons grated lemon zestepi:recipelink</epi:recipelink>",
+        "2 1/2 teaspoons fresh lemon juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Dinner",
+        "Green Bean",
+        "Summer",
+        "Healthy",
+        "Vegan",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bevy of Beans and Basil",
+    "url": "http://www.epicurious.com/recipes/food/views/bevy-of-beans-and-basil-354979"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bexx-bars.json b/serverless-fleets/data/input/inferencing/recipes/bexx-bars.json
new file mode 100644
index 000000000..7024fd65e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bexx-bars.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Grease an 8-inch springform pan.",
+        "Melt 1/2 cup butter in a saucepan over low heat; whisk white sugar and chocolate drink mix into butter until smooth. Remove saucepan from heat; whisk in 1 teaspoon vanilla and beaten egg. Stir crushed crackers and coconut into chocolate mixture. Press mixture into the bottom of prepared pan. Refrigerate until set, about 30 minutes.",
+        "Beat 3 tablespoons butter and confectioners' sugar with an electric mixer in a bowl until smooth; stir in milk and remaining 1/2 teaspoon vanilla. Spread icing mixture evenly over chocolate-cracker mixture; refrigerate until set, about 30 minutes.",
+        "Melt chocolate chips with margarine in a saucepan over low heat; whisk until smooth. Pour chocolate mixture over icing layer; smooth with a spatula. Refrigerate bars until set, about 1 hour. Serve cold or at room temperature."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/4 cup white sugar",
+        "5 tablespoons powdered chocolate drink mix",
+        "1 1/2 teaspoons vanilla extract, divided",
+        "1 egg, beaten",
+        "1/2 (9 ounce) box whole-wheat crackers (such as Triscuit Original\u00ae), crushed",
+        "3/4 cup unsweetened flaked coconut",
+        "3 tablespoons butter, softened",
+        "2 cups confectioners' sugar",
+        "3 tablespoons milk",
+        "2 cups semisweet chocolate chips",
+        "1/2 teaspoon margarine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bexx Bars",
+    "url": "http://allrecipes.com/recipe/234284/bexx-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bff-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/bff-smoothie.json
new file mode 100644
index 000000000..8e1f6ae68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bff-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend strawberries, Greek yogurt, mango, milk, and protein powder together until smooth. Add mint leaves and pulse until leaves are chopped, 4 to 5 pulses."
+    ],
+    "ingredients": [
+        "1 cup frozen strawberries",
+        "1 cup plain Greek yogurt",
+        "1 cup frozen mango chunks",
+        "1/2 cup 1% milk",
+        "1 scoop vanilla whey protein powder",
+        "5 fresh mint leaves, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BFF Smoothie",
+    "url": "http://allrecipes.com/recipe/237823/bff-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bhindi-masala-spicy-okra-curry.json b/serverless-fleets/data/input/inferencing/recipes/bhindi-masala-spicy-okra-curry.json
new file mode 100644
index 000000000..61ff848ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bhindi-masala-spicy-okra-curry.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.",
+        "Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot."
+    ],
+    "ingredients": [
+        "4 cups okra, cut into 1-inch pieces",
+        "1 tablespoon olive oil",
+        "1 teaspoon cumin seeds",
+        "1 onion, chopped",
+        "2 tomatoes, diced",
+        "1 teaspoon curry powder",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bhindi Masala (Spicy Okra Curry)",
+    "url": "http://allrecipes.com/recipe/212883/bhindi-masala-spicy-okra-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bhindi-subzi-okra-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/bhindi-subzi-okra-stir-fry.json
new file mode 100644
index 000000000..4b78049e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bhindi-subzi-okra-stir-fry.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat mustard oil in a large nonstick skillet over medium heat. Add okra, garlic, and cumin seeds; cook and stir until okra is no longer sticky, 5 to 10 minutes. Add onions and ginger; cook until onions soften slightly, 3 to 5 minutes. Stir in turmeric powder; cook for about 30 seconds. Stir in garam masala; cook for about 30 seconds.",
+        "Stir tomatoes and amchoor powder into the skillet. Cook until tomatoes start to soften, about 1 minute. Remove skillet from heat and cover. Let rest until flavors combine, about 10 minutes. Season with salt and garnish with cilantro."
+    ],
+    "ingredients": [
+        "2 tablespoons mustard oil",
+        "1 pound okra, cut into 1/4-inch pieces",
+        "5 cloves garlic, minced, or more to taste",
+        "1 teaspoon cumin seeds",
+        "1 large red onion, thinly sliced",
+        "1 1/2 teaspoons diced ginger",
+        "1 teaspoon ground turmeric",
+        "1 teaspoon garam masala",
+        "2 tomatoes, diced",
+        "1/2 teaspoon amchoor (dried mango powder)",
+        "salt to taste",
+        "2 tablespoons chopped cilantro, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bhindi Subzi (Okra Stir-Fry)",
+    "url": "http://allrecipes.com/recipe/246711/bhindi-subzi-okra-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bhuna-gosht.json b/serverless-fleets/data/input/inferencing/recipes/bhuna-gosht.json
new file mode 100644
index 000000000..c2f9568d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bhuna-gosht.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.",
+        "Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/5649651.jpg",
+    "ingredients": [
+        "1/4 cup cooking oil",
+        "3 pods green cardamom",
+        "1 pod black cardamom",
+        "2 bay leaves",
+        "1 cinnamon stick",
+        "6 large onions, sliced thin",
+        "6 cloves garlic",
+        "1 (1/2 inch) piece fresh ginger root, peeled and julienned",
+        "2 teaspoons Kashmiri red chili powder",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon ground turmeric",
+        "salt, to taste",
+        "2 tomatoes, pureed",
+        "2 pounds lamb chops, rinsed and patted dry",
+        "2 tablespoons water",
+        "3 green chile peppers, halved lengthwise",
+        "1/4 cup cilantro leaves, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bhuna Gosht",
+    "url": "http://allrecipes.com/recipe/212488/bhuna-gosht/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/biancas-green-chile-pork.json b/serverless-fleets/data/input/inferencing/recipes/biancas-green-chile-pork.json
new file mode 100644
index 000000000..624d76ae7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biancas-green-chile-pork.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cut pork into small pieces, removing as much fat as possible.  Transfer pork to a large frying pan or Dutch oven, and cook and stir until brown.",
+        "Stir in onion, bell peppers, chile peppers, and cilantro. Add water and sherry, and season with oregano and salt.  Cover, and simmer for about 2 1/2 hours, or until pork is tender. Taste and adjust seasonings if necessary."
+    ],
+    "ingredients": [
+        "3 pounds pork shoulder",
+        "1 onion, chopped",
+        "4 green bell peppers, chopped",
+        "1 (7 ounce) can green chile peppers, chopped",
+        "1 bunch cilantro, chopped",
+        "1 cup water",
+        "1 1/4 cups cooking sherry",
+        "1 1/2 tablespoons dried oregano",
+        "1 tablespoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bianca's Green Chile Pork",
+    "url": "http://allrecipes.com/recipe/42812/biancas-green-chile-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biarritz-rochers-51228810.json b/serverless-fleets/data/input/inferencing/recipes/biarritz-rochers-51228810.json
new file mode 100644
index 000000000..cd49050ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biarritz-rochers-51228810.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 325\u00b0F. Place the slivered almonds on a baking sheet and toast in the oven for about 6 minutes, until golden. Remove from the oven and allow to cool. Temper the chocolate . Add the almonds and diced orange peel and mix well. Using a spoon, make small mounds of the mixture on a baking sheet lined with parchment paper. Refrigerate for 15 minutes to set before detaching the rochers from the paper. (Store for up to 1 month in an airtight container away from moisture.)"
+    ],
+    "ingredients": [
+        "1 1/4 cups slivered almonds",
+        "3 1/2 oz good-quality dark or milk chocolate, chopped",
+        "1 1/2 oz candied orange peel, diced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Candy",
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Almond",
+        "Chill",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Biarritz Rochers",
+    "url": "http://www.epicurious.com/recipes/food/views/biarritz-rochers-51228810"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-avocado-and-dried-cranberry-salad-105665.json b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-avocado-and-dried-cranberry-salad-105665.json
new file mode 100644
index 000000000..79609d448
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-avocado-and-dried-cranberry-salad-105665.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Whisk oil, vinegar, orange juice, and mustard in small bowl to blend. Season dressing with salt and pepper.",
+        "Place 3 lettuce leaves on each of 4 plates. Arrange sliced avocados and cranberries atop lettuce. Using vegetable peeler, shave cheese and sprinkle atop each salad. Drizzle salads with dressing."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "2 tablespoons white wine vinegar",
+        "2 tablespoons orange juice",
+        "1 tablespoon Dijon mustard",
+        "12 Bibb lettuce leaves",
+        "2 avocados, peeled, seeded, sliced",
+        "1/4 cup dried cranberries",
+        "Wedge of Asiago or Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Appetizer",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Parmesan",
+        "Cranberry",
+        "Avocado",
+        "Fall",
+        "Lettuce",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bibb Lettuce, Avocado, and Dried Cranberry Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/bibb-lettuce-avocado-and-dried-cranberry-salad-105665"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-parsley-and-mint-salad-242848.json b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-parsley-and-mint-salad-242848.json
new file mode 100644
index 000000000..8b931040d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-parsley-and-mint-salad-242848.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Whisk together lemon juice, oils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lettuce, herbs, and cucumber with just enough dressing to coat."
+    ],
+    "ingredients": [
+        "1 tablespoon fresh lemon juice",
+        "2 tablespoons olive oil",
+        "2 tablespoons extra-virgin olive oil",
+        "1 medium head Bibb lettuce, leaves torn if large (6 cups)",
+        "1 1/3 cups packed flat-leaf parsley leaves",
+        "2/3 cup packed mint leaves",
+        "1/2 seedless cucumber, halved lengthwise and thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "No-Cook",
+        "Quick & Easy",
+        "Mint",
+        "Cucumber",
+        "Parsley",
+        "Lettuce",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bibb Lettuce, Parsley, and Mint Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/bibb-lettuce-parsley-and-mint-salad-242848"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-salad-231346.json b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-salad-231346.json
new file mode 100644
index 000000000..53011a087
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-salad-231346.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.",
+        "Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.",
+        "For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves."
+    ],
+    "ingredients": [
+        "4 heads Bibb lettuce",
+        "Kosher salt and freshly ground black pepper",
+        "2 tablespoons minced shallots",
+        "2 tablespoons minced chives",
+        "1/4 cup Italian parsley leaves",
+        "1/4 cup tarragon leaves",
+        "1/4 cup chervil leaves",
+        "1/2 cup House Vinaigrette",
+        "1 tablespoon plus 1 teaspoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Herb",
+        "Appetizer",
+        "Tarragon",
+        "Chive",
+        "Shallot",
+        "Parsley",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bibb Lettuce Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/bibb-lettuce-salad-231346"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-salad-with-persimmons-and-candied-pecans-233388.json b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-salad-with-persimmons-and-candied-pecans-233388.json
new file mode 100644
index 000000000..5fa76cfcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-salad-with-persimmons-and-candied-pecans-233388.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.",
+        "Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans."
+    ],
+    "ingredients": [
+        "3/4 cup whole-berry cranberry sauce (purchased or homemade)",
+        "1/4 cup fresh lemon juice",
+        "1 tablespoon honey",
+        "1 tablespoon golden brown sugar",
+        "6 tablespoons extra-virgin olive oil",
+        "2 heads of Bibb lettuce, coarsely torn",
+        "4 Fuyu persimmons, peeled, sliced",
+        "1 cup (generous) crumbled blue cheese",
+        "Candied Pecans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Appetizer",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Cranberry",
+        "Pecan",
+        "Fall",
+        "Winter",
+        "Persimmon",
+        "Lettuce"
+    ],
+    "title": "Bibb Lettuce Salad with Persimmons and Candied Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/bibb-lettuce-salad-with-persimmons-and-candied-pecans-233388"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-with-shrimp-asparagus-and-chive-aioli-106405.json b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-with-shrimp-asparagus-and-chive-aioli-106405.json
new file mode 100644
index 000000000..696f18314
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bibb-lettuce-with-shrimp-asparagus-and-chive-aioli-106405.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.",
+        "Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)",
+        "Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve."
+    ],
+    "ingredients": [
+        "2 cups mayonnaise",
+        "1/4 cup white wine vinegar",
+        "1/4 cup chopped fresh chives",
+        "2 tablespoons water",
+        "2 garlic cloves, minced",
+        "2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces",
+        "4 heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)",
+        "1 1/4 pounds cooked bay shrimp",
+        "3 cups halved cherry tomatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Shrimp",
+        "Asparagus",
+        "Spring",
+        "Chive",
+        "Lettuce"
+    ],
+    "title": "Bibb Lettuce with Shrimp, Asparagus, and Chive A\u00efoli",
+    "url": "http://www.epicurious.com/recipes/food/views/bibb-lettuce-with-shrimp-asparagus-and-chive-aioli-106405"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bibimbap-352271.json b/serverless-fleets/data/input/inferencing/recipes/bibimbap-352271.json
new file mode 100644
index 000000000..4458d560d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bibimbap-352271.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "1 Mix together the first three ingredients; set aside.",
+        "2 In a pan, brown the meat in half the vegetable oil, about 5 minutes. Add half the soy-sauce mixture and continue cooking until the liquid is absorbed, 3 to 4 minutes. Remove from heat and cover.",
+        "3 In another pan, fry the eggs in the remaining vegetable oil, 4 to 5 minutes.",
+        "4 Divide the rice among 4 bowls. Arrange some vegetables and meat and an egg in each. Sprinkle with the sesame seeds, then drizzle the remaining soy-sauce mixture over the top."
+    ],
+    "ingredients": [
+        "3/4 cup soy sauce",
+        "6 tablespoons toasted sesame oil",
+        "4 tablespoons light brown sugar",
+        "1 pound ground turkey, beef, or pork",
+        "2 tablespoons vegetable oil",
+        "4 large eggs",
+        "2 cups cooked rice (Chinese takeout works well)",
+        "Assorted vegetables (shredded carrot, canned baby corn, spinach, bean sprouts, red onion\n), steamed or raw",
+        "Toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Quick & Easy",
+        "Dinner",
+        "Meat",
+        "Soy Sauce",
+        "New Year's Day",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Bibimbap",
+    "url": "http://www.epicurious.com/recipes/food/views/bibimbap-352271"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bibimbap-at-home-51140460.json b/serverless-fleets/data/input/inferencing/recipes/bibimbap-at-home-51140460.json
new file mode 100644
index 000000000..6775c15a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bibimbap-at-home-51140460.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.",
+        "Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.",
+        "Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.",
+        "Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside."
+    ],
+    "ingredients": [
+        "1/2 cup reduced-sodium soy sauce",
+        "1/3 cup finely grated Asian pear with juices",
+        "2 scallions, thinly sliced",
+        "2 garlic cloves, minced",
+        "1 tablespoon raw or brown sugar",
+        "2 teaspoons grated peeled ginger",
+        "1 pound thinly sliced (1/8\") boneless beef rib-eye steak or short ribs",
+        "3 tablespoons toasted sesame oil, divided",
+        "8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)",
+        "Bibimbap Mix-Ins (Sesame Pepper Bean Sprouts , Sesame Carrots , Garlicky Spinach , Soy-Glazed Shiitake Mushrooms , Saut\u00e9ed Zucchini , Scallion Slaw , Wakame , and Gochujang-Date Sauce )",
+        "8 fried eggs",
+        "Kimchi"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Egg",
+        "Rice",
+        "Dinner",
+        "Soy Sauce",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Bibimbap at Home",
+    "url": "http://www.epicurious.com/recipes/food/views/bibimbap-at-home-51140460"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bibimbap-korean-rice-with-mixed-vege.json b/serverless-fleets/data/input/inferencing/recipes/bibimbap-korean-rice-with-mixed-vege.json
new file mode 100644
index 000000000..709c85b1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bibimbap-korean-rice-with-mixed-vege.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.",
+        "Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.",
+        "Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.",
+        "Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.",
+        "To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired."
+    ],
+    "ingredients": [
+        "1 English cucumber, cut into matchsticks",
+        "1/4 cup gochujang (Korean hot pepper paste)",
+        "1 bunch fresh spinach, cut into thin strips",
+        "1 tablespoon soy sauce",
+        "1 teaspoon olive oil",
+        "2 carrots, cut into matchsticks",
+        "1 clove garlic, minced",
+        "1 pinch red pepper flakes",
+        "1 pound thinly-sliced beef top round steak",
+        "1 teaspoon olive oil",
+        "4 large eggs",
+        "4 cups cooked white rice",
+        "4 teaspoons toasted sesame oil, divided",
+        "1 teaspoon sesame seeds",
+        "2 teaspoons gochujang (Korean hot pepper paste), divided (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bibimbap (Korean Rice With Mixed Vegetables)",
+    "url": "http://allrecipes.com/recipe/228240/bibimbap-korean-rice-with-mixed-vege/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bible-cake.json b/serverless-fleets/data/input/inferencing/recipes/bible-cake.json
new file mode 100644
index 000000000..020d2cc76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bible-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.",
+        "In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly.",
+        "Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan."
+    ],
+    "ingredients": [
+        "4 1/2 cups all-purpose flour (1 Kings 4:22)",
+        "1 cup milk, Judges 5:25",
+        "2 cups white sugar, Jeremiah 6:20",
+        "2 cups figs (Nahum 3:12), chopped",
+        "2 cups raisins, 1 Samuel 30:11",
+        "2 cups almonds, Numbers 17:8",
+        "2 teaspoons honey, 1st Samuel 14:25",
+        "1/2 teaspoon salt, Leviticus 2:13",
+        "2 teaspoons baking soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bible Cake",
+    "url": "http://allrecipes.com/recipe/8266/bible-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bible-study-apple-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/bible-study-apple-cobbler.json
new file mode 100644
index 000000000..2d0a549e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bible-study-apple-cobbler.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pour apple pie filling in the bottom of a 9x13-inch baking dish; top with yellow cake mix, evenly coating all the apples. Pour butter over cake mix layer.",
+        "Bake in the preheated oven until lightly browned and bubbling, about 1 hour."
+    ],
+    "ingredients": [
+        "2 (21 ounce) cans apple pie filling",
+        "1 (18.25 ounce) package yellow cake mix",
+        "3/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bible Study Apple Cobbler",
+    "url": "http://allrecipes.com/recipe/229495/bible-study-apple-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bierock-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bierock-casserole.json
new file mode 100644
index 000000000..1d31e0f5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bierock-casserole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.",
+        "Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.",
+        "Bake in preheated oven for 25 to 30 minutes, or until golden brown."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F682824.jpg",
+    "ingredients": [
+        "\u00bd cup chopped onion",
+        "1\u2009\u00bd pounds lean ground beef",
+        "1 (16 ounce) can sauerkraut, drained and pressed dry",
+        "2 (8 ounce) cans refrigerated crescent rolls",
+        "1 (8 ounce) package shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bierock Casserole",
+    "url": "http://allrecipes.com/recipe/23070/bierock-casserole/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bierocks-german-meat-turnovers.json b/serverless-fleets/data/input/inferencing/recipes/bierocks-german-meat-turnovers.json
new file mode 100644
index 000000000..51b32bbaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bierocks-german-meat-turnovers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Saute beef, onion and garlic, salt and lemon pepper  in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).",
+        "Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later."
+    ],
+    "ingredients": [
+        "2 (1 pound) loaves frozen bread dough, thawed",
+        "1 pound ground beef",
+        "1 onion, chopped",
+        "1 clove garlic, crushed",
+        "1 1/2 teaspoons salt",
+        "1 1/2 teaspoons lemon pepper",
+        "1 small head cabbage, chopped",
+        "2 tablespoons Worcestershire sauce",
+        "2 teaspoons caraway seeds",
+        "1/2 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bierocks (German Meat Turnovers)",
+    "url": "http://allrecipes.com/recipe/24675/bierocks-german-meat-turnovers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bierox-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bierox-casserole.json
new file mode 100644
index 000000000..889b83810
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bierox-casserole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.",
+        "Bake for 15 minutes in the preheated oven, or until the top is puffed and browned."
+    ],
+    "ingredients": [
+        "1/2 medium head cabbage, cored and shredded",
+        "1 pound ground beef",
+        "1 onion, chopped",
+        "1 clove chopped fresh garlic",
+        "1 (10 ounce) can refrigerated crescent roll dough",
+        "1 (1 pound) loaf processed cheese food, cubed",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bierox Casserole",
+    "url": "http://allrecipes.com/recipe/72098/bierox-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bierrocks-i.json b/serverless-fleets/data/input/inferencing/recipes/bierrocks-i.json
new file mode 100644
index 000000000..aa83b4d2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bierrocks-i.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "To Make Dough: In a large bowl, mix together milk and oil. Stir in eggs, yeast, sugar, salt and 5 cups of flour. Mix well adding remaining cup of flour as necessary to form kneadable dough. Knead for a few minutes, then cover bowl and let dough rise one hour in a warm place.",
+        "To Make Filling: Brown beef in a large saucepan; do not drain juices. Add onion and cabbage to skillet and continue cooking until onion is soft; add salt and pepper to taste. Let cool.",
+        "After dough has risen, roll out hunks of dough (about the size of tennis balls) as thin as possible. Place 1/2 slice of cheese on dough, top with filling, then place other 1/2 of cheese on top of filling. Fold over and seal like a turnover (moistening edges with water may help seal them). Place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.",
+        "Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until golden brown. Serve immediately or cool and freeze for later. To reheat frozen bierrocks simply bake until hot."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=700&h=366&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3732.jpg",
+    "ingredients": [
+        "2 cups milk, lukewarm",
+        "\u00bc cup vegetable oil",
+        "2  eggs, beaten",
+        "2 (.25 ounce) packages active dry yeast",
+        "\u00bd cup white sugar",
+        "1 teaspoon salt",
+        "6 cups all-purpose flour",
+        "2 pounds lean ground beef",
+        "1  onion, chopped",
+        "\u00bd medium head cabbage, chopped",
+        "18 slices American cheese",
+        "1  egg, beaten",
+        "1 tablespoon sesame seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bierrocks I",
+    "url": "http://allrecipes.com/recipe/18362/bierrocks-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bierrocks-ii.json b/serverless-fleets/data/input/inferencing/recipes/bierrocks-ii.json
new file mode 100644
index 000000000..d427588be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bierrocks-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large skillet, cook meat over medium heat until it is browned. Stir in onions and cabbage; cover and cook for 15 minutes. Remove from heat and stir in salt, pepper and cheese; let cool.",
+        "Roll dough until it is about 1/4 inch thick. Cut into 6 squares and put meat filling on each square. Pinch dough together and place seam side down on cookie sheets. Let dough rise for 20 minutes, then bake in oven for 20 minutes or until brown."
+    ],
+    "ingredients": [
+        "1/2 pound lean ground beef",
+        "1 cup onions, chopped",
+        "3 cups cabbage, chopped",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 cup sharp Cheddar cheese, shredded",
+        "1 (1 pound) loaf frozen bread dough, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bierrocks II",
+    "url": "http://allrecipes.com/recipe/18363/bierrocks-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bierrocks-iii.json b/serverless-fleets/data/input/inferencing/recipes/bierrocks-iii.json
new file mode 100644
index 000000000..be8921cac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bierrocks-iii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.",
+        "In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.",
+        "Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.",
+        "Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes."
+    ],
+    "ingredients": [
+        "2 (8 ounce) cans refrigerated dinner roll dough",
+        "1 pound lean ground beef",
+        "1 pound pork sausage",
+        "5 cups shredded cabbage",
+        "1 cup chopped onion",
+        "1/2 teaspoon salt",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bierrocks III",
+    "url": "http://allrecipes.com/recipe/18364/bierrocks-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bifana.json b/serverless-fleets/data/input/inferencing/recipes/bifana.json
new file mode 100644
index 000000000..0be08e4d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bifana.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins.  Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly.  Remove from heat and let cool completely.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "To cook pork:  Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat.  Add pork and brown on all sides, about 5 minutes.",
+        "Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 145 degrees (63 degrees C), about 25 minutes.  Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney."
+    ],
+    "ingredients": [
+        "3/4 cup white sugar",
+        "1/3 cup cider vinegar",
+        "1 tablespoon minced fresh ginger root",
+        "1 tablespoon garlic powder",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/4 teaspoon dried red chile pepper",
+        "4 cups diced rhubarb",
+        "1/2 cup chopped red onion",
+        "1/3 cup golden raisins",
+        "1 1/2 pounds pork tenderloin",
+        "2 teaspoons ground cumin",
+        "salt and pepper to taste",
+        "1 tablespoon olive oil",
+        "4 sprigs fresh cilantro, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bifana",
+    "url": "http://allrecipes.com/recipe/20855/bifana/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-als-chicken.json b/serverless-fleets/data/input/inferencing/recipes/big-als-chicken.json
new file mode 100644
index 000000000..a84e81a43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-als-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.",
+        "Preheat grill for high heat.",
+        "Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving."
+    ],
+    "ingredients": [
+        "1 cup vegetable oil",
+        "1/2 cup apple cider vinegar",
+        "1/4 cup egg substitute",
+        "1 teaspoon garlic powder",
+        "1 teaspoon ground paprika",
+        "1 teaspoon poultry seasoning",
+        "1 tablespoon salt",
+        "1 teaspoon black pepper",
+        "10 skinless chicken thighs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Al's Chicken",
+    "url": "http://allrecipes.com/recipe/46664/big-als-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-als-kc-bar-b-q-sauce.json b/serverless-fleets/data/input/inferencing/recipes/big-als-kc-bar-b-q-sauce.json
new file mode 100644
index 000000000..e66ab4720
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-als-kc-bar-b-q-sauce.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.",
+        "Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking."
+    ],
+    "ingredients": [
+        "2 cups ketchup",
+        "2 cups tomato sauce",
+        "1 1/4 cups brown sugar",
+        "1 1/4 cups red wine vinegar",
+        "1/2 cup unsulfured molasses",
+        "4 teaspoons hickory-flavored liquid smoke",
+        "2 tablespoons butter",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon onion powder",
+        "1/4 teaspoon chili powder",
+        "1 teaspoon paprika",
+        "1/2 teaspoon celery seed",
+        "1/4 teaspoon ground cinnamon",
+        "1/2 teaspoon cayenne pepper",
+        "1 teaspoon salt",
+        "1 teaspoon coarsely ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Al's K.C. Bar-B-Q Sauce",
+    "url": "http://allrecipes.com/recipe/44491/big-als-kc-bar-b-q-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-apple-martini.json b/serverless-fleets/data/input/inferencing/recipes/big-apple-martini.json
new file mode 100644
index 000000000..591e280e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-apple-martini.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a mixing glass, combine crushed ice, vodka and applejack brandy. Stir and strain into 2 chilled cocktail glasses. Top with a splash of Calvados, garnish with a lady apple and serve."
+    ],
+    "ingredients": [
+        "1 cup crushed ice",
+        "6 fluid ounces vodka",
+        "1 fluid ounce apple jack",
+        "1 dash Calvados"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Apple Martini",
+    "url": "http://allrecipes.com/recipe/18922/big-apple-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-apple-pancake-230981.json b/serverless-fleets/data/input/inferencing/recipes/big-apple-pancake-230981.json
new file mode 100644
index 000000000..2bb9a2653
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-apple-pancake-230981.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 450\u00b0F.",
+        "Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.",
+        "While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.",
+        "Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately."
+    ],
+    "ingredients": [
+        "1/2 stick (1/4 cup) unsalted butter",
+        "1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges",
+        "1/2 cup whole milk",
+        "1/2 cup all-purpose flour",
+        "4 large eggs",
+        "3 tablespoons granulated sugar",
+        "1/2 teaspoon vanilla",
+        "1/4 teaspoon salt",
+        "Confectioners sugar for dusting",
+        "Special equipment: a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Apple",
+        "Vanilla",
+        "Fall",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Big Apple Pancake",
+    "url": "http://www.epicurious.com/recipes/food/views/big-apple-pancake-230981"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-as-a-cathead-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/big-as-a-cathead-biscuits.json
new file mode 100644
index 000000000..7690d26b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-as-a-cathead-biscuits.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Prepare a 9-inch cake pan with cooking spray.",
+        "Mix flour, baking powder, salt, and baking soda together in a mixing bowl.",
+        "Mash small chunks of lard into the flour mixture with a pastry cutter or with your fingers, letting each addition integrate fully before adding the next, until all the lard has been added and the mixture resembles coarse-ground cornmeal.",
+        "Make a well in the center of the flour mixture. Pour milk into the well. Stir the mixture with a spoon, making sure to scrape the edges of the bowl so that the dry flour there gets wet, just until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining, leaving lumpy dough which is sticky in some places and even a bit grainy in the driest areas. From here, use your hands to carefully mix to ensure even consistency.",
+        "Divide dough into 8 equal chunks and shape each into a thick biscuit. Put the shaped biscuits into the prepared cake pan with the sides touching.",
+        "Bake in preheated oven until the tops are light golden brown, about 15 minutes."
+    ],
+    "ingredients": [
+        "butter-flavored cooking spray",
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "4 1/2 tablespoons lard",
+        "1 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "(Big as a) Cathead Biscuits",
+    "url": "http://allrecipes.com/recipe/236142/big-as-a-cathead-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-bad-burgers.json b/serverless-fleets/data/input/inferencing/recipes/big-bad-burgers.json
new file mode 100644
index 000000000..749aa397c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-bad-burgers.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat and lightly oil the grate.",
+        "Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.",
+        "Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.",
+        "Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.",
+        "Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/2 onion, sliced",
+        "4 fresh mushrooms, sliced",
+        "1 tablespoon brown sugar",
+        "1 pound ground beef",
+        "1 egg",
+        "1/2 cup dry bread crumbs",
+        "2 tablespoons prepared horseradish",
+        "2 tablespoons steak sauce",
+        "2 tablespoons Worcestershire sauce",
+        "2 cloves garlic, chopped",
+        "2 tablespoons dried minced onion",
+        "salt and ground black pepper to taste",
+        "4 slices pepperjack cheese",
+        "6 slices cooked bacon, cut into halves",
+        "1/4 cup guacamole, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Bad Burgers",
+    "url": "http://allrecipes.com/recipe/230583/big-bad-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-batch-roquefort-dressing.json b/serverless-fleets/data/input/inferencing/recipes/big-batch-roquefort-dressing.json
new file mode 100644
index 000000000..03f03ad2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-batch-roquefort-dressing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3888&h=2036&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1959856.jpg",
+    "ingredients": [
+        "5 cups mayonnaise",
+        "1 cup sour cream",
+        "1 cup buttermilk",
+        "6  green onions, chopped",
+        "1 clove garlic, chopped",
+        "1 teaspoon Worcestershire sauce",
+        "\u00bd teaspoon garlic powder",
+        "salt and ground black pepper to taste",
+        "5 ounces crumbled Roquefort cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big-Batch Roquefort Dressing",
+    "url": "http://allrecipes.com/recipe/234359/big-batch-roquefort-dressing/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-bens-beef-machaca.json b/serverless-fleets/data/input/inferencing/recipes/big-bens-beef-machaca.json
new file mode 100644
index 000000000..4855c3837
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-bens-beef-machaca.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.",
+        "Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.",
+        "Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions",
+        "1/2 cup olive oil",
+        "1/4 cup Worcestershire sauce",
+        "2 limes, juiced",
+        "1 (14 ounce) can diced tomatoes, undrained",
+        "1 large sweet onion, diced",
+        "1/2 green bell pepper, diced",
+        "4 cloves garlic, minced",
+        "1 jalapeno pepper, seeded and minced",
+        "1/2 cup beef broth",
+        "1 tablespoon dried oregano",
+        "1 tablespoon ground cumin",
+        "1 teaspoon chili powder",
+        "1/2 teaspoon salt, or more to taste",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ben's Beef Machaca",
+    "url": "http://allrecipes.com/recipe/223005/big-bens-beef-machaca/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-bob-gibsons-white-bbq-sauce-copy.json b/serverless-fleets/data/input/inferencing/recipes/big-bob-gibsons-white-bbq-sauce-copy.json
new file mode 100644
index 000000000..33032ceac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-bob-gibsons-white-bbq-sauce-copy.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "2 tablespoons apple cider vinegar",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon lemon juice",
+        "1/2 teaspoon prepared horseradish",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/8 teaspoon cayenne pepper",
+        "2 tablespoons water, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Bob Gibson's White BBQ Sauce Copycat",
+    "url": "http://allrecipes.com/recipe/240953/big-bob-gibsons-white-bbq-sauce-copy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-bobs-big-brunch-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/big-bobs-big-brunch-quesadillas.json
new file mode 100644
index 000000000..30c0436d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-bobs-big-brunch-quesadillas.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.",
+        "When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.",
+        "When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream."
+    ],
+    "ingredients": [
+        "1/2 small onion, chopped",
+        "1/2 tomato, chopped",
+        "1 jalapeno pepper, seeded and minced",
+        "1 sprig fresh cilantro, chopped",
+        "6 eggs, beaten",
+        "4 (10 inch) flour tortillas",
+        "2 cups shredded Cheddar cheese",
+        "1/4 cup sour cream, for topping",
+        "1/4 cup guacamole, for topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Bob's Big Brunch Quesadillas",
+    "url": "http://allrecipes.com/recipe/20262/big-bobs-big-brunch-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-breakfast-burrito-51182600.json b/serverless-fleets/data/input/inferencing/recipes/big-breakfast-burrito-51182600.json
new file mode 100644
index 000000000..21812cf64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-breakfast-burrito-51182600.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and red bell pepper and cook, stirring, until softened, about 5 minutes. Add the black beans and red pepper flakes and cook, stirring occasionally, another 3 minutes. Season with salt and pepper, and then transfer the mixture to a bowl.",
+        "Whisk the eggs and egg whites together in a medium-size bowl, then add the cheese. Spray the skillet with cooking spray and reheat it over medium heat. Reduce the heat to low, add the eggs, and scramble until cooked through, about 3 minutes.",
+        "Spread each tortilla with 1 tablespoon each of sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato, and 1/4 of the avocado. Season to taste with the hot pepper sauce. Roll up burrito-style."
+    ],
+    "ingredients": [
+        "2 teaspoons canola oil",
+        "1/2 small red onion, diced (1 cup)",
+        "1 red bell pepper, seeded and diced",
+        "1 cup canned black beans, preferably low-sodium, drained and rinsed",
+        "1/4 teaspoon crushed red pepper flakes",
+        "Salt and freshly ground black pepper to taste",
+        "4 large eggs",
+        "4 large egg whites",
+        "1/3 cup (about 1 1/2 ounces) shredded pepper Jack cheese",
+        "Cooking spray",
+        "4 whole-wheat flour tortillas (10 inches in diameter; burrito-size)",
+        "1/4 cup reduced-fat sour cream",
+        "1/4 cup salsa",
+        "1 large tomato (4 ounces), seeded and diced",
+        "1 small avocado (4 ounces), pitted, peeled, and cubed",
+        "Hot pepper sauce, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Egg",
+        "Breakfast",
+        "Vegetarian",
+        "Quick & Easy",
+        "Legume",
+        "Healthy"
+    ],
+    "title": "Big Breakfast Burrito",
+    "url": "http://www.epicurious.com/recipes/food/views/big-breakfast-burrito-51182600"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-bs-collard-greens.json b/serverless-fleets/data/input/inferencing/recipes/big-bs-collard-greens.json
new file mode 100644
index 000000000..680b1a982
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-bs-collard-greens.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.",
+        "Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce."
+    ],
+    "ingredients": [
+        "1 quart chicken stock",
+        "3 small ham hocks",
+        "1 large onion, chopped",
+        "4 cloves garlic, minced",
+        "1 tablespoon crushed red pepper flakes",
+        "3 tablespoons cider vinegar",
+        "1/4 teaspoon black pepper",
+        "water",
+        "1 bunch collard greens - rinsed, trimmed and chopped",
+        "salt to taste",
+        "hot pepper sauce to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big B's Collard Greens",
+    "url": "http://allrecipes.com/recipe/173505/big-bs-collard-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-bunch-punch-non-alcoholic.json b/serverless-fleets/data/input/inferencing/recipes/big-bunch-punch-non-alcoholic.json
new file mode 100644
index 000000000..dcb2ac589
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-bunch-punch-non-alcoholic.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine club soda, ginger ale, cranberry juice, orange juice, grapefruit juice, and lemonade in a large punch bowl. Add ice and stir."
+    ],
+    "ingredients": [
+        "2 (750 milliliter) bottles club soda",
+        "2 (750 milliliter) bottles ginger ale",
+        "2 (48 ounce) bottles cranberry juice cocktail",
+        "1 (6 ounce) can frozen orange juice concentrate, thawed",
+        "1 (6 ounce) can frozen grapefruit juice concentrate, thawed",
+        "1 (6 ounce) can frozen lemonade concentrate, thawed",
+        "ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Bunch Punch (Non-Alcoholic)",
+    "url": "http://allrecipes.com/recipe/233006/big-bunch-punch-non-alcoholic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-charlies-gumbo.json b/serverless-fleets/data/input/inferencing/recipes/big-charlies-gumbo.json
new file mode 100644
index 000000000..5f92a1f76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-charlies-gumbo.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown.  Set aside.",
+        "In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.",
+        "Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot.  Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "3 cloves garlic, minced",
+        "2 cups chopped onion",
+        "3/4 cup chopped celery",
+        "1 pound okra, chopped",
+        "1/4 cup butter",
+        "1/4 cup all-purpose flour",
+        "1/2 pound cubed beef stew meat (optional)",
+        "8 cups water",
+        "1 (16 ounce) can whole tomatoes, undrained and chopped",
+        "1 1/2 teaspoons white sugar",
+        "1 1/2 tablespoons chopped fresh parsley",
+        "1 sprig fresh thyme",
+        "2 bay leaves",
+        "1 pinch salt",
+        "1/2 teaspoon ground cayenne pepper",
+        "1 pinch ground black pepper",
+        "1 pound andouille sausage, cut into 1/2 inch pieces",
+        "1/2 pound crabmeat, flaked",
+        "1 pound medium shrimp - peeled and deveined",
+        "1/2 teaspoon hot pepper sauce",
+        "1/4 cup Worcestershire sauce",
+        "1/2 lemon",
+        "file powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Charlie's Gumbo",
+    "url": "http://allrecipes.com/recipe/13275/big-charlies-gumbo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-cheeseburger-pizza.json b/serverless-fleets/data/input/inferencing/recipes/big-cheeseburger-pizza.json
new file mode 100644
index 000000000..c7b3dd1d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-cheeseburger-pizza.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside.",
+        "Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top.",
+        "Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired."
+    ],
+    "ingredients": [
+        "1/2 pound ground beef",
+        "1 onion, chopped",
+        "1/2 teaspoon seasoning salt, or to taste",
+        "1 (12 inch) pre-baked pizza crust",
+        "1 cup thousand island salad dressing, or to taste",
+        "1 cup shredded American cheese",
+        "2 cups shredded lettuce",
+        "1 tomato, chopped (optional)",
+        "dill pickle slices (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Cheeseburger Pizza",
+    "url": "http://allrecipes.com/recipe/61704/big-cheeseburger-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-daddys-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/big-daddys-barbeque-sauce.json
new file mode 100644
index 000000000..c3ad87400
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-daddys-barbeque-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring the ketchup, water, liquid smoke, Worcestershire sauce, butter, and celery salt to a simmer in a small saucepan over medium heat. Season to taste with salt and pepper before serving."
+    ],
+    "ingredients": [
+        "1 cup ketchup",
+        "1/4 cup water",
+        "1 tablespoon liquid smoke flavoring",
+        "2 tablespoons Worcestershire sauce",
+        "3 tablespoons butter",
+        "1/2 teaspoon celery salt",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Daddy's Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/174771/big-daddys-barbeque-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-daddys-sloppy-joe-burgers-recipe.json b/serverless-fleets/data/input/inferencing/recipes/big-daddys-sloppy-joe-burgers-recipe.json
new file mode 100644
index 000000000..282738219
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-daddys-sloppy-joe-burgers-recipe.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a large skillet over medium-high heat, add oil. Add beef tenderloin, pepper and salt. Mix together. Allow to cook for a few minutes. Add onions, peppers and garlic and stir. Mix in steak sauce, brown sugar, hot sauce and dry mustard. Cook until browned.",
+        "Serve on toasted brioche."
+    ],
+    "ingredients": [
+        "2 tablespoons grapeseed oil",
+        "1 pound beef tenderloin, diced",
+        "1 teaspoon cracked black pepper",
+        "1 teaspoon salt",
+        "1/4 cup Vidalia onion, minced",
+        "1/4 cup green pepper, minced",
+        "2 cloves garlic, minced",
+        "3 tablespoons steak sauce (preferred: A1 Steak Sauce)",
+        "2 tablespoons dark brown sugar",
+        "Dash hot sauce",
+        "1 teaspoon dry mustard",
+        "6 brioche buns, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Beef",
+        "Burger",
+        "Meat",
+        "Sandwich"
+    ],
+    "title": "Big Daddy's Sloppy Joe Burgers",
+    "url": "http://www.foodnetwork.com/recipes/aaron-mccargo-jr/big-daddys-sloppy-joe-burgers-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-dish-o-nachos-recipe.json b/serverless-fleets/data/input/inferencing/recipes/big-dish-o-nachos-recipe.json
new file mode 100644
index 000000000..30a1b0d49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-dish-o-nachos-recipe.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl. Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan. Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes.",
+        "Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions.",
+        "Melt 3 tablespoons butter in a saucepan over medium heat. Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes. Add 1/2 cup milk; whisk until thick. Add 1 cup cheddar, season with pepper and stir until smooth.",
+        "Mash 2 avocados with a fork. Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.",
+        "Photograph by Kat Teutsch"
+    ],
+    "ingredients": [
+        "2/3 cup shredded sharp cheddar cheese",
+        "2/3 cup shredded pepper jack cheese",
+        "1 8-to-10-ounce bag multicolored tortilla chips",
+        "1/2 cup canned black beans, drained and rinsed",
+        "1 1/2 cups cheese sauce, warmed (see recipe below)",
+        "1 1/2 cups prepared chili, warmed",
+        "1/2 cup guacamole (see recipe below)",
+        "Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Chips",
+        "Cheddar",
+        "Cheese"
+    ],
+    "title": "Big Dish O' Nachos",
+    "url": "http://www.foodnetwork.com/recipes/big-dish-o-nachos-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-ds-chocolate-strawberry-shortcak.json b/serverless-fleets/data/input/inferencing/recipes/big-ds-chocolate-strawberry-shortcak.json
new file mode 100644
index 000000000..bc3019d2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-ds-chocolate-strawberry-shortcak.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Toss strawberry halves and 2 tablespoons white sugar in a bowl and refrigerate while preparing remaining ingredients.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round baking pans.",
+        "Mix flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat 2 cups white sugar, butter, vegetable oil, eggs, and vanilla extract in a large bowl until creamy. Mix flour mixture into butter mixture until just combined. Stir in milk and coffee until batter is well blended; pour batter into prepared baking pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.",
+        "Beat heavy whipping cream until foamy in a large bowl. Gradually add 1/4 cup confectioners' sugar and remaining 2 tablespoons white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape.",
+        "Spread half the whipped cream over one completely cooled cake. Layer half the strawberries on top and place the second cake on top. Spread the remaining whipped cream over the entire cake and decorate with the remaining strawberries."
+    ],
+    "ingredients": [
+        "1/2 pound fresh strawberries, hulled and halved",
+        "2 tablespoons white sugar",
+        "2 1/2 cups all-purpose flour",
+        "1/2 cup unsweetened cocoa powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "2 cups white sugar",
+        "1 cup butter, softened",
+        "1/3 cup vegetable oil",
+        "2 eggs",
+        "1/2 teaspoon vanilla extract",
+        "1 1/2 cups milk",
+        "3/4 cup brewed coffee",
+        "1 quart heavy whipping cream",
+        "1/4 cup confectioners' sugar",
+        "2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big D's Chocolate Strawberry Shortcake",
+    "url": "http://allrecipes.com/recipe/222772/big-ds-chocolate-strawberry-shortcak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-ds-mushroom-and-cheese-stuffed-v.json b/serverless-fleets/data/input/inferencing/recipes/big-ds-mushroom-and-cheese-stuffed-v.json
new file mode 100644
index 000000000..02c5b9d6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-ds-mushroom-and-cheese-stuffed-v.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix ground venison, onion, stuffing mix, eggs, Worcestershire sauce, ketchup, vegetable juice cocktail, and yellow mustard in a large bowl with your hands until thoroughly combined.",
+        "Place half the venison mixture into a 9x11-inch casserole dish; pat the meat mixture into an even layer.",
+        "Spread morel mushrooms over meat; top with Cheddar cheese slices.",
+        "Spread remaining half of venison mixture over cheese slices; pat down to form an even layer and press the edges together to seal in the mushrooms and cheese.",
+        "Arrange bacon slices over the meatloaf; spread barbeque sauce evenly over the loaf. Sprinkle with Parmesan cheese.",
+        "Bake in the preheated oven until the meatloaf is browned and an instant-read meat thermometer inserted into the thickest part of the loaf reads 160 degrees F (70 degrees C), about 1 hour and 15 minutes.",
+        "Drain excess grease and allow loaf to stand for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "2 pounds ground venison",
+        "1 onion, chopped",
+        "1 (6 ounce) box dry instant stuffing mix",
+        "2 eggs, beaten",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons ketchup",
+        "1/4 cup spicy tomato-vegetable juice cocktail (such as V8\u00ae) (optional)",
+        "1 teaspoon prepared yellow mustard",
+        "10 ounces fresh morel mushrooms",
+        "8 slices sharp Cheddar cheese",
+        "6 slices bacon",
+        "1/2 cup barbeque sauce (such as Sweet Baby Ray's\u00ae)",
+        "2 tablespoons grated Parmesan cheese (optional)",
+        "1 pinch salt and ground black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big D's Mushroom and Cheese-Stuffed Venison Loaf",
+    "url": "http://allrecipes.com/recipe/220834/big-ds-mushroom-and-cheese-stuffed-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-easy-shrimp-rice.json b/serverless-fleets/data/input/inferencing/recipes/big-easy-shrimp-rice.json
new file mode 100644
index 000000000..5b8c3780c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-easy-shrimp-rice.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.",
+        "Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.",
+        "Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup diced onion",
+        "1 cup diced bell pepper",
+        "1/2 cup minced green onion",
+        "1 1/2 pounds shrimp, peeled and deveined",
+        "1 (10.75 ounce) can cream of mushroom soup",
+        "1 (10.5 ounce) can condensed French onion soup",
+        "1 (10 ounce) can diced tomatoes with green chile peppers",
+        "2 cups white rice",
+        "1 tablespoon salt (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Easy Shrimp Rice",
+    "url": "http://allrecipes.com/recipe/236543/big-easy-shrimp-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-eds-cajun-shrimp-soup.json b/serverless-fleets/data/input/inferencing/recipes/big-eds-cajun-shrimp-soup.json
new file mode 100644
index 000000000..85e78d59c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-eds-cajun-shrimp-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.",
+        "Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/2 cup chopped green bell pepper",
+        "1/4 cup sliced green onions",
+        "1 clove garlic, minced",
+        "3 cups tomato-vegetable juice cocktail",
+        "1 (8 ounce) bottle clam juice",
+        "1/2 cup water",
+        "1/4 teaspoon dried thyme",
+        "1/4 teaspoon dried basil",
+        "1/4 teaspoon red pepper flakes",
+        "1 bay leaf",
+        "1/2 teaspoon salt",
+        "1/2 cup uncooked long-grain white rice",
+        "3/4 pound fresh shrimp, peeled and deveined",
+        "hot pepper sauce to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ed's Cajun Shrimp Soup",
+    "url": "http://allrecipes.com/recipe/29575/big-eds-cajun-shrimp-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-es-bbq-rub.json b/serverless-fleets/data/input/inferencing/recipes/big-es-bbq-rub.json
new file mode 100644
index 000000000..1b8f59989
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-es-bbq-rub.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix together mustard, seafood seasoning, garlic powder, white pepper, black pepper, red pepper flakes, paprika, salt, cumin, white sugar, and brown sugar in a bowl until evenly combined.",
+        "To use, rub the mixture on up to 5 pounds of meat and refrigerate from 2 to 12 hours before smoking or grilling."
+    ],
+    "ingredients": [
+        "1 tablespoon ground mustard",
+        "1 tablespoon seafood seasoning, such as Old Bay\u2122",
+        "1 1/2 teaspoons garlic powder",
+        "1 tablespoon ground white pepper",
+        "1 tablespoon ground black pepper",
+        "1 tablespoon red pepper flakes",
+        "2 tablespoons paprika",
+        "1 tablespoon kosher salt",
+        "1 1/2 teaspoons ground cumin",
+        "3 tablespoons white sugar",
+        "3 tablespoons brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big E's BBQ Rub",
+    "url": "http://allrecipes.com/recipe/145709/big-es-bbq-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-day-chili.json b/serverless-fleets/data/input/inferencing/recipes/big-game-day-chili.json
new file mode 100644
index 000000000..dc5744ecf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-day-chili.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.",
+        "Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "2 yellow onions, chopped",
+        "1 sweet onion, chopped",
+        "1 head garlic, peeled and minced",
+        "1 yellow bell pepper, chopped",
+        "1 orange bell pepper, chopped",
+        "2 pounds cubed beef stew meat",
+        "2 pounds Italian sausage meat",
+        "4 slices applewood smoked bacon, cut into 1-inch pieces",
+        "2 (28 ounce) cans tomato sauce",
+        "2 (6 ounce) cans tomato paste",
+        "2 (14 ounce) cans black beans, rinsed and drained",
+        "2 (14.5 ounce) cans kidney beans, rinsed and drained",
+        "1 (7 ounce) can chipotle peppers in adobo sauce, chopped",
+        "2 cups beef broth",
+        "1 (12 fluid ounce) bottle dark beer",
+        "1/4 teaspoon chili powder, or to taste",
+        "1/4 cup crumbled dried oregano",
+        "1 tablespoon fresh-ground black pepper",
+        "2 teaspoons salt, or amount to taste",
+        "2 1/2 ounces dark chocolate candy bar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Day Chili",
+    "url": "http://allrecipes.com/recipe/102998/big-game-day-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/big-game-deviled-eggs.json
new file mode 100644
index 000000000..2d21f632c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-deviled-eggs.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water.",
+        "Return eggs to a boil over medium heat and boil for 15 minutes.",
+        "Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.",
+        "Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.",
+        "Slice the eggs lengthwise; scoop the egg yolks into a bowl.",
+        "Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard.",
+        "Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.",
+        "Fill each egg white half with the yolk mixture using a spoon.",
+        "Dust the deviled eggs with paprika and transfer to a platter.",
+        "Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour."
+    ],
+    "ingredients": [
+        "2 quarts water",
+        "1/2 cup distilled white vinegar",
+        "10 large eggs",
+        "1/4 cup mayonnaise",
+        "3 tablespoons Dijon mustard, smooth style",
+        "2 teaspoons sweet pickle relish juice",
+        "1/4 teaspoon onion powder",
+        "1 1/2 tablespoons real bacon bits",
+        "1 pinch paprika, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/219937/big-game-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-dip.json b/serverless-fleets/data/input/inferencing/recipes/big-game-dip.json
new file mode 100644
index 000000000..bed5fe1ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-dip.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt processed cheese in a slow cooker on Low. Cook and stir pork sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix sausage into processed cheese in the cooker, stir in salsa, hot sauce, and jalapeno peppers. Cook for 2 hours; serve hot."
+    ],
+    "ingredients": [
+        "1 (2 pound) loaf processed cheese (such as Velveeta\u00ae), cubed",
+        "1 pound bulk spicy pork sausage",
+        "1 (24 ounce) jar hot salsa",
+        "1/2 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "3 large jalapeno peppers, chopped (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Dip",
+    "url": "http://allrecipes.com/recipe/230992/big-game-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-grape-jelly-barbeque-ham-san.json b/serverless-fleets/data/input/inferencing/recipes/big-game-grape-jelly-barbeque-ham-san.json
new file mode 100644
index 000000000..598c9605e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-grape-jelly-barbeque-ham-san.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.",
+        "Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.",
+        "The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.",
+        "Spoon the ham onto sandwich buns to serve."
+    ],
+    "ingredients": [
+        "3/4 cup distilled white vinegar",
+        "6 tablespoons grape jelly",
+        "1 1/2 teaspoons paprika",
+        "1 1/2 teaspoons dry mustard powder",
+        "6 tablespoons brown sugar",
+        "1 1/2 (12 ounce) bottles bottled sweet chili sauce (such as Heinz\u00ae Premium Chili Sauce)",
+        "6 tablespoons water",
+        "3 pounds chipped chopped ham",
+        "12 sandwich buns, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Grape Jelly Barbeque Ham Sandwiches",
+    "url": "http://allrecipes.com/recipe/219941/big-game-grape-jelly-barbeque-ham-san/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-heroux-dip.json b/serverless-fleets/data/input/inferencing/recipes/big-game-heroux-dip.json
new file mode 100644
index 000000000..8bc612894
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-heroux-dip.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Stir together the chives, basil, paprika, sugar, parsley, onion powder, garlic powder, celery salt, cilantro, pepper, allspice, ginger, cayenne pepper, turmeric, monosodium glutamate, and lemon juice in a microwave-safe bowl.",
+        "Cook in the microwave on High for 30 seconds.",
+        "Stir in the horseradish sauce and mustard; allow to cool 5 minutes; fold in the mayonnaise. Chill in refrigerator at least 30 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons dried chives",
+        "1 tablespoon dried basil",
+        "1 tablespoon paprika",
+        "1 tablespoon white sugar",
+        "1 tablespoon dried parsley",
+        "2 teaspoons onion powder",
+        "2 teaspoons garlic powder",
+        "2 teaspoons celery salt",
+        "1 1/2 tablespoons dried cilantro",
+        "1 teaspoon finely ground black pepper",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon cayenne pepper",
+        "1/4 teaspoon ground turmeric",
+        "1/4 teaspoon monosodium glutamate (MSG) (optional)",
+        "3 tablespoons lemon juice",
+        "3 tablespoons horseradish sauce",
+        "1 tablespoon prepared yellow mustard",
+        "2 cups mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Heroux Dip",
+    "url": "http://allrecipes.com/recipe/186826/big-game-heroux-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-hot-wings.json b/serverless-fleets/data/input/inferencing/recipes/big-game-hot-wings.json
new file mode 100644
index 000000000..4f2692e3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-hot-wings.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring water, vinegar, sugar, hot pepper sauce, and crushed red pepper flakes to a boil in a heavy saucepan over medium heat.",
+        "Whisk yellow mustard and ketchup into the sauce.",
+        "Stir in the orange. Bring sauce back to a boil, reduce heat to low, and simmer until thickened, 2 to 4 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Arrange the chicken wings in a large baking dish.",
+        "Bake in the preheated oven until the wings are browned and no longer pink inside, 30 to 45 minutes.",
+        "Stir the baked wings into the sauce to serve."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1/2 cup distilled white vinegar",
+        "1 cup white sugar, or to taste",
+        "7 tablespoons hot pepper sauce (such as Frank's RedHot\u00ae), or to taste",
+        "1 1/2 teaspoons crushed red pepper flakes",
+        "2/3 cup prepared yellow mustard",
+        "3 3/4 tablespoons ketchup",
+        "1 orange, peel and pith removed, chopped",
+        "2 pounds chicken wings and drummettes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Hot Wings",
+    "url": "http://allrecipes.com/recipe/219938/big-game-hot-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-pizza-ball-recipe.json b/serverless-fleets/data/input/inferencing/recipes/big-game-pizza-ball-recipe.json
new file mode 100644
index 000000000..76aa6531d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-pizza-ball-recipe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Pulse the heck out of everything except the tomato sauce, pepperoni and pita, scraping the bowl to ensure even mixing. Shape this mass as you'd like. Make some wells on top. Put the tomato sauce in the wells. Shingle the pepperoni around the exterior. Serve with pita points."
+    ],
+    "ingredients": [
+        "24 ounces shredded mozzarella",
+        "1 pound cream cheese, softened",
+        "7 tablespoons EVOO",
+        "2 teaspoons crushed red pepper",
+        "2 teaspoons kosher salt",
+        "1 teaspoon dried basil",
+        "1 teaspoon garlic powder",
+        "1 teaspoon dried oregano",
+        "6 ounces tomato sauce",
+        "4 ounces pepperoni, sliced thin",
+        "Pitas, cut into points, lightly toasted"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cheese Ball",
+        "Pizza Recipes",
+        "Cheese",
+        "Appetizer",
+        "Snack",
+        "Recipes for Parties",
+        "Tailgate Party"
+    ],
+    "title": "Big Game Pizza Ball",
+    "url": "http://www.foodnetwork.com/recipes/justin-warner/big-game-pizza-ball-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-pizza-ring.json b/serverless-fleets/data/input/inferencing/recipes/big-game-pizza-ring.json
new file mode 100644
index 000000000..9a9ab7653
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-pizza-ring.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees  F (177 degrees  C).",
+        "Remove crescent rolls from tube, roll out, and keep two rolls together to create 8 rectangles. On baking sheet or pizza pan coated with cooking spray, create a ring shape by placing the short rectangle ends pointed inwards with the long pieces pointing out; creating an open circle in the center (about 5 inches in diameter). Overlap corners of short ends to prevent ingredients from leaking.",
+        "Spread pizza sauce around the entire ring closest to the center. Sprinkle oregano on top of the sauce for extra flavor. Add cheeses and pepperoni on top of the sauce and fold the outer edges of the crescent rolls toward the middle. Be sure to overlap everything to keep the ingredients inside.",
+        "Sprinkle additional oregano and Stella Parmesan cheese on top of crust to taste. Bake at 350 degrees  F (177 degrees  C) for about 15 minutes or until golden brown.",
+        "Slice into pieces and serve with marinara sauce for dipping."
+    ],
+    "ingredients": [
+        "2 (8 ounce) cans refrigerated crescent rolls",
+        "Cooking spray",
+        "1/2 cup pizza sauce",
+        "1 teaspoon dried oregano",
+        "1/2 cup shredded Stella\u00ae mozzarella cheese",
+        "1/4 cup grated Stella\u00ae Asiago cheese",
+        "1/4 cup grated Stella\u00ae Parmesan cheese",
+        "3 ounces sliced pepperoni, quartered",
+        "1 cup marinara sauce, warmed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Pizza Ring",
+    "url": "http://allrecipes.com/recipe/254543/big-game-pizza-ring/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-salsa-dip.json b/serverless-fleets/data/input/inferencing/recipes/big-game-salsa-dip.json
new file mode 100644
index 000000000..d5e427368
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-salsa-dip.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a slow cooker set to high heat, place the processed cheese and milk. Cover and, stirring occasionally, cook until the cheese has melted and is well blended with the milk.",
+        "Place ground pork sausage in a medium skillet. Cook over medium high heat until evenly brown. Mix in white onion. Cook and stir until onion is translucent. Remove from heat and drain.",
+        "Stir sausage mixture into the cheese mixture. Reduce heat to low. Mix in salsa and black beans. Continue cooking, stirring occasionally, approximately 1 hour.",
+        "Garnish with green onions and serve with tortilla chips."
+    ],
+    "ingredients": [
+        "1 (2 pound) loaf processed cheese, cubed",
+        "1 cup milk",
+        "1 (12 ounce) package ground pork sausage",
+        "1 white onion, chopped",
+        "1 (24 ounce) jar medium salsa",
+        "1/2 (15 ounce) can black beans, drained and rinsed",
+        "1 bunch green onions, chopped",
+        "1 (12 ounce) package tortilla chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Salsa Dip",
+    "url": "http://allrecipes.com/recipe/26977/big-game-salsa-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-spicy-beer-cheese-soup.json b/serverless-fleets/data/input/inferencing/recipes/big-game-spicy-beer-cheese-soup.json
new file mode 100644
index 000000000..d5bca6e80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-spicy-beer-cheese-soup.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.",
+        "Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.",
+        "Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.",
+        "Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.",
+        "Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.",
+        "Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.",
+        "Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 tablespoon olive oil",
+        "1 cup finely chopped celery",
+        "1 cup finely chopped carrot",
+        "1 clove garlic, minced",
+        "1 (32 ounce) carton chicken stock",
+        "3 (12 fluid ounce) cans or bottles American-style pale lager beer",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon hot pepper sauce (such as Tabasco\u00ae)",
+        "2 teaspoons white pepper",
+        "2 teaspoons dry mustard powder",
+        "2 teaspoons onion powder",
+        "2 teaspoons garlic powder",
+        "1 teaspoon ground cayenne pepper",
+        "2 (10.75 ounce) cans condensed cream of chicken soup",
+        "1 (10.75 ounce) can condensed Cheddar cheese soup",
+        "1 (1 pound) loaf processed cheese, cubed",
+        "1/2 pound block pepperjack cheese, shredded",
+        "1/2 pound block sharp Cheddar cheese, shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Spicy Beer Cheese Soup",
+    "url": "http://allrecipes.com/recipe/219939/big-game-spicy-beer-cheese-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-sugar-steak.json b/serverless-fleets/data/input/inferencing/recipes/big-game-sugar-steak.json
new file mode 100644
index 000000000..75d0baf2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-sugar-steak.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place steak in a large bowl. Knead sugar into meat to form a thick crust. Cover the bowl with plastic wrap and let sit at room temperature; 3 to 4 hours.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Cook steak on preheated grill until each side is caramelized, about 10 minutes per side.",
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place steak on prepared baking sheet.",
+        "Roast in the preheated oven until steak is starting to firm and is reddish-pink and juicy in the center, about 20 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from oven and let rest for 15 minutes before slicing."
+    ],
+    "ingredients": [
+        "1 (5 pound) 3-inch thick beef top sirloin steak",
+        "2 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Sugar Steak",
+    "url": "http://allrecipes.com/recipe/240889/big-game-sugar-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-game-sunday-chili-dip.json b/serverless-fleets/data/input/inferencing/recipes/big-game-sunday-chili-dip.json
new file mode 100644
index 000000000..f9bf7d826
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-game-sunday-chili-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir black beans and salsa together in a slow cooker set to Low.",
+        "Break ground turkey into a skillet over medium heat; season with salt and pepper. Cook and stir turkey until completely browned, 5 to 7 minutes. Stir turkey into the black bean mixture. Sprinkle cheese over the turkey and bean mixture.",
+        "Cook mixture on High for 1 hour. Reduce to Low setting to keep dip hot while serving."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can black beans, drained",
+        "1 (8 ounce) jar salsa",
+        "1 pound ground turkey",
+        "salt and ground black pepper to taste",
+        "1 (8 ounce) package shredded Mexican cheese blend"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Game Sunday Chili Dip",
+    "url": "http://allrecipes.com/recipe/232970/big-game-sunday-chili-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-germans.json b/serverless-fleets/data/input/inferencing/recipes/big-germans.json
new file mode 100644
index 000000000..9f2d06c0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-germans.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a mixing bowl, combine the eggs, salt, flour and milk. (Use a blender for this step, if desired.) Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan.",
+        "Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired."
+    ],
+    "ingredients": [
+        "5 tablespoons butter",
+        "4 eggs",
+        "1/4 teaspoon salt",
+        "1 cup all-purpose flour",
+        "1 cup milk",
+        "1 tablespoon lemon juice",
+        "2 tablespoons confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Germans",
+    "url": "http://allrecipes.com/recipe/20520/big-germans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-green-salad-241515.json b/serverless-fleets/data/input/inferencing/recipes/big-green-salad-241515.json
new file mode 100644
index 000000000..14eb3cd08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-green-salad-241515.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Tear romaine into bite-size pieces and put in a salad bowl. Halve cucumber lengthwise, then thinly slice diagonally and add to romaine along with celery.",
+        "Whisk together remaining ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until emulsified. Add to salad and toss to coat."
+    ],
+    "ingredients": [
+        "2 medium heads romaine",
+        "1/2 seedless cucumber",
+        "2 celery ribs, thinly sliced",
+        "3 tablespoons extra-virgin olive oil",
+        "1 1/2 tablespoons fresh lemon juice",
+        "1 teaspoon mild honey",
+        "1 teaspoon Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Mustard",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Lemon",
+        "Celery",
+        "Cucumber",
+        "Honey",
+        "Lettuce",
+        "Gourmet",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Big Green Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/big-green-salad-241515"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-guy-strawberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/big-guy-strawberry-pie.json
new file mode 100644
index 000000000..b9be08900
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-guy-strawberry-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a saucepan, combine water, white sugar, salt, cornstarch and food coloring (optional). Bring to a boil, and cook for about 5 minutes or until thickened. Set aside to cool. Preheat oven to 350 degrees F (175 degrees C.)",
+        "In a large bowl, combine flour, confectioners' sugar, and vanilla. Cut in butter until the mixture resembles small crumbs. Press into a 9-inch pie pan. Prick all over with a fork and bake in the preheated oven for 8 to 10 minutes, or until lightly browned.",
+        "When crust is cool, place berries in the shell, and pour the thickened mixture over the top. Chill in refrigerator."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "3/4 cup white sugar",
+        "1/4 teaspoon salt",
+        "2 tablespoons cornstarch",
+        "1/4 teaspoon red food coloring (optional)",
+        "1 cup all-purpose flour",
+        "1/2 cup butter",
+        "3 tablespoons confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "1 quart fresh strawberries, hulled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Guy Strawberry Pie",
+    "url": "http://allrecipes.com/recipe/12239/big-guy-strawberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-guys-phenomenal-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/big-guys-phenomenal-bbq-sauce.json
new file mode 100644
index 000000000..a5ec860b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-guys-phenomenal-bbq-sauce.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Melt butter and garlic in a saucepan over medium heat; cook and stir onion into garlic until softened and lightly browned, 10 to 15 minutes.",
+        "Mix in soy sauce, Worcestershire sauce, chili powder, black pepper, paprika, white pepper, dry mustard, ginger, cayenne pepper, and thyme; cook and stir until combined, 1 to 2 minutes. Add brown sugar and let bubble for 1 minute.",
+        "Stir in chicken stock, ketchup, molasses, Dijon mustard, liquid smoke, and vinegar; simmer until thickened, 5 to 10 minutes. Cool and brush onto desired meat."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "3 tablespoons minced garlic",
+        "1 cup finely chopped onion",
+        "1/4 cup soy sauce",
+        "2 tablespoons Worcestershire sauce",
+        "3 tablespoons chili powder",
+        "1 tablespoon ground black pepper",
+        "1 tablespoon paprika",
+        "1 teaspoon white pepper",
+        "1 teaspoon dry mustard",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon cayenne pepper",
+        "1/8 teaspoon dried thyme",
+        "1/2 cup brown sugar",
+        "2 cups chicken stock",
+        "1/2 cup ketchup",
+        "1/4 cup light molasses",
+        "1/4 cup Dijon mustard",
+        "3 tablespoons liquid smoke flavoring",
+        "1 tablespoon white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Guys Phenomenal BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/223314/big-guys-phenomenal-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-island-pizza.json b/serverless-fleets/data/input/inferencing/recipes/big-island-pizza.json
new file mode 100644
index 000000000..56e361ae8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-island-pizza.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Add warm water to combined yeast and sugar in large bowl; stir. Let stand 5 min. Stir in 3 cups flour and 3 Tbsp. oil until mixture is well blended and mixture forms soft dough. Place on work surface sprinkled with remaining flour. Knead dough until smooth and elastic; shape into ball. Place in separate large bowl brushed with remaining oil; turn dough over. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.",
+        "Heat oven to 450 degrees F. Spray baking sheet with cooking spray; sprinkle with cornmeal. Place dough on prepared baking sheet; pat into 13x9-inch rectangle. Bake 5 min. Spread with barbecue sauce; top with all remaining ingredients except cilantro.",
+        "Bake 10 to 12 min. or until crust is golden brown and cheese is melted. Top with cilantro."
+    ],
+    "ingredients": [
+        "1 cup warm water, 105 to 115 degrees F",
+        "1 (.25 ounce) package yeast",
+        "1 tablespoon sugar",
+        "3 1/4 cups flour, divided",
+        "1/4 cup olive oil, divided",
+        "2 tablespoons cornmeal",
+        "1/2 cup GARLAND JACK\u2019S SECRET SIX Barbecue Sauce Original Recipe",
+        "3/4 cup pulled cooked pork",
+        "1/4 cup slivered red onions",
+        "1/4 cup fresh pineapple chunks",
+        "1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA",
+        "2 tablespoons fresh cilantro leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Island Pizza",
+    "url": "http://allrecipes.com/recipe/231140/big-island-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-james-pork-rub.json b/serverless-fleets/data/input/inferencing/recipes/big-james-pork-rub.json
new file mode 100644
index 000000000..af112f2eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-james-pork-rub.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl."
+    ],
+    "ingredients": [
+        "1/2 cup paprika",
+        "1/2 cup chili powder",
+        "1/4 cup brown sugar",
+        "1/4 cup white sugar",
+        "2 teaspoons celery seed",
+        "2 teaspoons ground black pepper",
+        "2 teaspoons cayenne pepper",
+        "2 teaspoons dry brown mustard",
+        "2 teaspoons garlic powder",
+        "1 teaspoon ground cumin",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big James' Pork Rub",
+    "url": "http://allrecipes.com/recipe/222157/big-james-pork-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-joes-venison-steak-in-chestnut-s.json b/serverless-fleets/data/input/inferencing/recipes/big-joes-venison-steak-in-chestnut-s.json
new file mode 100644
index 000000000..eef18d4df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-joes-venison-steak-in-chestnut-s.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (200 degrees C). Slice the skin to allow steam to escape. Place the chestnuts in a baking pan, and bake in the preheated oven for 15 minutes.  Remove from oven, and cool. Peel off the shell, and chop. You should have about 1 cup chopped chestnuts.",
+        "Melt butter in a large skillet over medium heat. Cook, stirring often, the onions and carrots in the butter until soft. Stir in the flour, and cook until the flour browns. Mix in the broth, and season with bay leaf, and salt and pepper. Simmer for 15 minutes.",
+        "Preheat broiler, and position a rack 5 inches below the broiler element.  Place the venison steaks in a broiling pan. Cook 5 minutes on each side. Transfer to a hot platter.",
+        "Strain the solids from the broth, and return the broth to the pan. Stir in Madeira and chestnuts. Pour hot chestnut sauce over venison steaks, and serve."
+    ],
+    "ingredients": [
+        "6 ounces chestnuts",
+        "3 tablespoons butter",
+        "1/2 cup chopped onions",
+        "1/2 cup chopped carrots",
+        "3 tablespoons all-purpose flour",
+        "1 1/2 cups beef broth",
+        "1/2 bay leaf, crumbled",
+        "1 teaspoon coarsely ground black pepper",
+        "1 teaspoon salt",
+        "4 tablespoons Madeira wine",
+        "2 (6 ounce) venison steaks (about 1 1/4 inches thick)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Joe's Venison Steak in Chestnut Sauce",
+    "url": "http://allrecipes.com/recipe/67630/big-joes-venison-steak-in-chestnut-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-johns-bbq-ribs-and-dry-spice-rub.json b/serverless-fleets/data/input/inferencing/recipes/big-johns-bbq-ribs-and-dry-spice-rub.json
new file mode 100644
index 000000000..66e471e3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-johns-bbq-ribs-and-dry-spice-rub.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.",
+        "Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.",
+        "In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.",
+        "Prepare an outdoor grill for indirect heat. Lightly oil grate.",
+        "Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture."
+    ],
+    "ingredients": [
+        "1 cup chili powder",
+        "1 tablespoon dried minced garlic",
+        "1 teaspoon onion powder",
+        "1/2 teaspoon ground cumin",
+        "1 1/2 teaspoons salt",
+        "2 tablespoons seasoning salt",
+        "2 pounds rib roast",
+        "4 cups canned tomato sauce",
+        "1/4 cup packed brown sugar",
+        "1/2 cup chopped fresh tomato",
+        "1/4 tablespoon Worcestershire sauce",
+        "2 tablespoons dried onion flakes",
+        "1/4 cup soy sauce",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big John's BBQ Ribs and Dry Spice Rub",
+    "url": "http://allrecipes.com/recipe/20971/big-johns-bbq-ribs-and-dry-spice-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-kevs-texas-style-long-island-ice.json b/serverless-fleets/data/input/inferencing/recipes/big-kevs-texas-style-long-island-ice.json
new file mode 100644
index 000000000..3b88ff5fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-kevs-texas-style-long-island-ice.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pour vodka, gin, triple sec, rum, and tequila into a tall glass with ice. Top off with cola. Stir gently. Garnish with lemon and lime wedges."
+    ],
+    "ingredients": [
+        "1 fluid ounce vodka",
+        "1 fluid ounce dry gin",
+        "1 fluid ounce triple sec (orange-flavored liqueur)",
+        "1 fluid ounce rum",
+        "1 fluid ounce tequila",
+        "1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage",
+        "1 wedge lemon",
+        "1 wedge lime"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Kev's Texas Style Long Island Iced Tea",
+    "url": "http://allrecipes.com/recipe/56747/big-kevs-texas-style-long-island-ice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-mamas-fruit-dip.json b/serverless-fleets/data/input/inferencing/recipes/big-mamas-fruit-dip.json
new file mode 100644
index 000000000..105d8a5fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-mamas-fruit-dip.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Blend marshmallow creme and cream cheese until smooth. Cover and refrigerate until chilled, about 2 hours."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (7 ounce) jar marshmallow creme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Mama's Fruit Dip",
+    "url": "http://allrecipes.com/recipe/180498/big-mamas-fruit-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-moes-pork-burgers.json b/serverless-fleets/data/input/inferencing/recipes/big-moes-pork-burgers.json
new file mode 100644
index 000000000..02ef91638
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-moes-pork-burgers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.",
+        "If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.",
+        "Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes."
+    ],
+    "ingredients": [
+        "3 (1 pound) packages Farmland\u00ae Fresh Ground Pork",
+        "1 small sweet onion, chopped",
+        "3/4 cup feta cheese crumbles",
+        "3/4 cup shredded Cheddar cheese",
+        "1/4 cup Worcestershire sauce",
+        "1/4 cup hot sauce",
+        "2 tablespoons minced garlic",
+        "Fresh cracked black pepper",
+        "Coarse sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Moe's Pork Burgers",
+    "url": "http://allrecipes.com/recipe/242376/big-moes-pork-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-ms-barbadian-chicken-skewers.json b/serverless-fleets/data/input/inferencing/recipes/big-ms-barbadian-chicken-skewers.json
new file mode 100644
index 000000000..e8ebef50d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-ms-barbadian-chicken-skewers.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place garlic, onion, habanero peppers, green onions, thyme, allspice, and ginger into the bowl of a food processor; blend until smooth. Season to taste with salt and pepper. Transfer mixture to a large, non metallic bowl, and stir in rum, molasses, and lime zest and juice.  Place chicken in bowl, and turn to coat. Cover, and marinate for 24 hours.",
+        "Preheat grill for high heat.",
+        "Remove meat from marinade, and thread onto skewers. Boil marinade in a small saucepan for at least 3 minutes.",
+        "Brush grate with oil, and arrange skewers on hot grate. Slowly cook the chicken until slightly charred and cooked through, brushing with the marinade every time you turn the meat."
+    ],
+    "ingredients": [
+        "4 cloves garlic",
+        "1 onion, cut into 6 wedges",
+        "2 habanero peppers, seeded",
+        "1 bunch green onions, chopped into 1 inch pieces",
+        "1 tablespoon dried thyme",
+        "1 1/2 teaspoons ground allspice",
+        "1 inch piece fresh ginger root, peeled",
+        "salt and pepper to taste",
+        "3/4 cup rum",
+        "3/8 cup dark molasses",
+        "4 limes, zested and juiced",
+        "4 boneless skinless chicken breasts, cut into 1 inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big M's Barbadian Chicken Skewers",
+    "url": "http://allrecipes.com/recipe/35804/big-ms-barbadian-chicken-skewers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-ms-grilled-orange-lamb-kabobs.json b/serverless-fleets/data/input/inferencing/recipes/big-ms-grilled-orange-lamb-kabobs.json
new file mode 100644
index 000000000..c6d1e4fa8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-ms-grilled-orange-lamb-kabobs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.",
+        "Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside.  Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.",
+        "Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.",
+        "Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference.  Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro."
+    ],
+    "ingredients": [
+        "2 1/4 pounds lean lamb meat, cubed",
+        "1 1/3 cups coriander seeds",
+        "4 1/4 cups fresh orange juice",
+        "6 orange, peeled, sectioned, and cut into bite-size pieces",
+        "1 hot chile pepper, minced",
+        "2/3 cup orange liqueur",
+        "1 bunch fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big M's Grilled Orange Lamb Kabobs",
+    "url": "http://allrecipes.com/recipe/35802/big-ms-grilled-orange-lamb-kabobs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-ms-spicy-lime-grilled-prawns.json b/serverless-fleets/data/input/inferencing/recipes/big-ms-spicy-lime-grilled-prawns.json
new file mode 100644
index 000000000..a1e81b280
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-ms-spicy-lime-grilled-prawns.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the prawns and lime zest in a large, non-metallic bowl. Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending. Pour over the bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours.",
+        "Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.",
+        "Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/782227.jpg",
+    "ingredients": [
+        "48 large tiger prawns, peeled and deveined",
+        "4 limes, zested and juiced",
+        "4 green chile peppers, seeded and chopped",
+        "4 cloves garlic, crushed",
+        "1 (2 inch) piece fresh ginger root, chopped",
+        "1 medium onion, coarsely chopped",
+        "skewers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big M's Spicy Lime Grilled Prawns",
+    "url": "http://allrecipes.com/recipe/35803/big-ms-spicy-lime-grilled-prawns/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-ms-whisky-soaked-beef-rib-steaks.json b/serverless-fleets/data/input/inferencing/recipes/big-ms-whisky-soaked-beef-rib-steaks.json
new file mode 100644
index 000000000..d04b530d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-ms-whisky-soaked-beef-rib-steaks.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place steaks in a nonmetallic dish, and pour the whiskey over the meat; turn to coat.  Cover, and marinate in the refrigerator for 8 hours.",
+        "Preheat grill for high heat.",
+        "Brush grate with oil, and arrange steaks over hot grate.  Cook for 6 to 10 minutes. Turn, and cook until done to your liking, another 6 to 10 minutes."
+    ],
+    "ingredients": [
+        "4 (10 ounce) 1 1/2 inch thick rib-eye steaks",
+        "1 cup single malt Scotch whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big M's Whisky Soaked Beef Rib Steaks",
+    "url": "http://allrecipes.com/recipe/35805/big-ms-whisky-soaked-beef-rib-steaks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-papas-homemade-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/big-papas-homemade-beef-stew.json
new file mode 100644
index 000000000..d95138241
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-papas-homemade-beef-stew.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.",
+        "Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1000&h=524&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1530494.jpg",
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "2 pounds bottom round beef roast, trimmed and cut into chunks",
+        "2 cups water",
+        "3 large carrots, sliced",
+        "\u00bd  onion, sliced and chopped",
+        "2 stalks celery, chopped",
+        "1 tablespoon Worcestershire sauce",
+        "2 teaspoons salt",
+        "2 teaspoons white sugar",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon paprika",
+        "1 clove garlic, pressed",
+        "2  bay leaves, or more to taste",
+        "1 pinch ground allspice",
+        "2  russet potatoes, chopped, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Papa's Homemade Beef Stew",
+    "url": "http://allrecipes.com/recipe/239269/big-papas-homemade-beef-stew/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-pot-sauce.json b/serverless-fleets/data/input/inferencing/recipes/big-pot-sauce.json
new file mode 100644
index 000000000..9cd59567f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-pot-sauce.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a medium skillet, cook sausages over medium heat until juices run clear.  Drain, and cut into bite sized pieces.  Set aside.",
+        "In large (13 quart) stock pot over medium heat, saute onion, garlic and crushed red pepper in olive oil until golden brown.  Stir in sausage pieces, half the oregano and half the basil, and cook 10 minutes.  Stir in the tomatoes, increase the heat to high and bring to a boil.",
+        "Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally.",
+        "Pour in the red wine, and with a handheld mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky.  Serve."
+    ],
+    "ingredients": [
+        "1 large diced onion",
+        "20 cloves garlic",
+        "1/2 cup olive oil",
+        "1 tablespoon crushed red pepper",
+        "2 (4 ounce) links hot Italian sausage",
+        "1 cup dried oregano",
+        "1/4 cup dried basil",
+        "7 (28 ounce) cans whole peeled tomatoes",
+        "1 cup red wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Pot Sauce",
+    "url": "http://allrecipes.com/recipe/19859/big-pot-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-ps-classic-chili.json b/serverless-fleets/data/input/inferencing/recipes/big-ps-classic-chili.json
new file mode 100644
index 000000000..ffbe0e45f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-ps-classic-chili.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat vegetable oil in a Dutch oven or large soup pot over medium heat; cook and stir onion, celery, and garlic in the hot oil until tender, about 5 minutes. Stir ground beef into onion mixture; cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. Drain grease.",
+        "Stir tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, garlic powder, oregano, salt, and pepper into ground beef mixture; bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until flavors blend, about 1 1/2 hours. Add kidney beans; simmer for 10 more minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1/2 red onion, cut into large chunks",
+        "1 cup chopped celery",
+        "4 cloves garlic, coarsely chopped",
+        "2 pounds ground beef",
+        "2 (28 ounce) cans tomatoes, undrained and tomatoes chopped",
+        "1 (8 ounce) can tomato sauce",
+        "1 cup water",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon chili powder",
+        "1 teaspoon garlic powder",
+        "1 teaspoon dried oregano",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "2 (16 ounce) cans kidney beans, rinsed and drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big P's Classic Chili",
+    "url": "http://allrecipes.com/recipe/233479/big-ps-classic-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-greek-grilled-catfish-recip.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-greek-grilled-catfish-recip.json
new file mode 100644
index 000000000..3a16a0fd1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-greek-grilled-catfish-recip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.",
+        "Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "6 (8 ounce) fillets catfish",
+        "Greek seasoning, or to taste",
+        "4 ounces crumbled feta cheese",
+        "6 toothpicks",
+        "1 tablespoon dried mint",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's Greek Grilled Catfish",
+    "url": "http://allrecipes.com/recipe/233623/big-rays-greek-grilled-catfish-recip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-kielbasa-cabbage-skillet-fo.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-kielbasa-cabbage-skillet-fo.json
new file mode 100644
index 000000000..87a4d49f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-kielbasa-cabbage-skillet-fo.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place potatoes in a microwave-safe bowl; cook in microwave until partially tender, about 8 minutes.",
+        "Heat 2 tablespoons butter in a Dutch oven or large cast iron skillet over medium heat; cook and stir sausage and onions until browned, about 5 minutes. Transfer sausage and onions to a bowl.",
+        "Heat remaining 2 tablespoons butter in the same Dutch oven; cook and stir cabbage until tender, about 5 minutes.",
+        "Combine tomatoes, sugar, and paprika in a bowl; pour over cabbage and bring to a boil. Reduce heat and add potatoes and sausage-onion mixture. Cover Dutch oven and simmer until potatoes are tender, about 40 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4475779.jpg",
+    "ingredients": [
+        "3 large potatoes, cubed",
+        "1/4 cup butter, divided",
+        "1 pound Polish kielbasa sausage, cut into 1/2-inch slices",
+        "2 onions, chopped",
+        "1 large head cabbage, coarsely chopped",
+        "2 (15 ounce) cans diced tomatoes",
+        "1/4 cup white sugar",
+        "1 tablespoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's Kielbasa Cabbage Skillet for a Crowd",
+    "url": "http://allrecipes.com/recipe/257054/big-rays-kielbasa-cabbage-skillet-fo/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-lemony-grilled-salmon-fille.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-lemony-grilled-salmon-fille.json
new file mode 100644
index 000000000..b6a5dc14c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-lemony-grilled-salmon-fille.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat and lightly oil the grate.",
+        "Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.",
+        "Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices."
+    ],
+    "ingredients": [
+        "2 lemons, ends trimmed and sliced thickly",
+        "4 (6 ounce) fillets salmon",
+        "1/2 cup water",
+        "1/3 cup lemon juice",
+        "1 1/2 teaspoons cornstarch",
+        "4 teaspoons butter",
+        "3 lemon slices, cut into quarters",
+        "1 tablespoon snipped fresh dill",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon dried chervil",
+        "1 dash cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's Lemony Grilled Salmon Fillets with Dill Sauce",
+    "url": "http://allrecipes.com/recipe/242233/big-rays-lemony-grilled-salmon-fille/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-mexican-monkey-bread.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-mexican-monkey-bread.json
new file mode 100644
index 000000000..04b3a3e7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-mexican-monkey-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.",
+        "Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.",
+        "Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.",
+        "Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.",
+        "Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 tablespoons butter, melted",
+        "1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters",
+        "1 1/4 cups shredded Cheddar cheese, divided",
+        "3/4 cup jalapeno pepper slices, divided",
+        "3/4 teaspoon dried parsley flakes, divided",
+        "1/4 cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's Mexican Monkey Bread",
+    "url": "http://allrecipes.com/recipe/237835/big-rays-mexican-monkey-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-only-slow-cooker-pulled-po.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-only-slow-cooker-pulled-po.json
new file mode 100644
index 000000000..930ef9c19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-only-slow-cooker-pulled-po.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Rub Cajun seasoning into the pork shoulder. Put pork shoulder into a slow cooker crock.",
+        "Pour jar of giardiniera with liquid over the pork. Sprinkle adobo seasoning over the pork and top with onion, cilantro, and garlic. Pour enough beer into the crock so the bottom half of the roast is submerged.",
+        "Cook on Low until the roast is falling apart, 6 to 8 hours. Shred the pork with a pair of forks in the slow cooker and stir with the liquid."
+    ],
+    "ingredients": [
+        "2 teaspoons Cajun seasoning",
+        "1 (3 pound) pork shoulder roast",
+        "1 (16 ounce) jar giardiniera",
+        "2 teaspoons adobo seasoning",
+        "1 large yellow onion, chopped",
+        "1/2 cup fresh cilantro leaves",
+        "3 cloves garlic, minced",
+        "2 (12 ounce) bottles beer, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's \"Only Slow Cooker Pulled Pork You Will Ever Need\"",
+    "url": "http://allrecipes.com/recipe/237797/big-rays-only-slow-cooker-pulled-po/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-paleo-roasted-cauliflower.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-paleo-roasted-cauliflower.json
new file mode 100644
index 000000000..71d9d6684
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-paleo-roasted-cauliflower.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Grease a 2-quart glass casserole dish with cooking spray.",
+        "Mix olive oil, dill, garlic, lemon juice, cumin, salt, and pepper together in a bowl. Add cauliflower; mix until coated. Spread in the prepared dish.",
+        "Roast in the preheated oven, turning halfway through, until tender, about 25 minutes. Transfer to a platter; spoon any juices left in the dish on top."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 tablespoons olive oil",
+        "1 1/2 teaspoons dried dill weed",
+        "2 cloves garlic, minced",
+        "1 teaspoon lemon juice",
+        "1/2 teaspoon ground cumin",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 large head cauliflower, cut into florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's Paleo Roasted Cauliflower",
+    "url": "http://allrecipes.com/recipe/255393/big-rays-paleo-roasted-cauliflower/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-pork-pie.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-pork-pie.json
new file mode 100644
index 000000000..75309bc3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-pork-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Crumble the ground pork into a skillet over medium-high heat. Add the onion and water. Cook, stirring frequently, until evenly browned. Remove from heat, and mix in the fresh bread crumbs. Season with salt, cinnamon, and cloves, and mix well.",
+        "Press one of the pie crusts into the bottom and up the sides of a pie plate. Fill with the pork mixture. Place the second crust over the top, and pinch the seams to seal. Poke a couple of holes in the top crust to vent steam.",
+        "Bake for 35 minutes in the preheated oven, or until crust is golden."
+    ],
+    "ingredients": [
+        "2 1/2 pounds lean ground pork",
+        "1/2 cup minced onion",
+        "1/2 cup water",
+        "1 cup fresh bread crumbs",
+        "2 teaspoons salt",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1 pastry for a 9 inch double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's Pork Pie",
+    "url": "http://allrecipes.com/recipe/73641/big-rays-pork-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-spicy-drunken-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-spicy-drunken-shrimp.json
new file mode 100644
index 000000000..983ac681b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-spicy-drunken-shrimp.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine beer, green onions, garlic, red pepper flakes, and bay leaf in a large saucepan; bring to a boil. Cook, stirring occasionally, until sauce is reduced by half, 5 to 10 minutes.",
+        "Stir shrimp into the sauce; cook until pink, 3 to 4 minutes. Season with salt and pepper. Garnish shrimp with parsley."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can or bottle IPA beer",
+        "3 green onions, sliced",
+        "2 cloves garlic, chopped",
+        "1 teaspoon red pepper flakes, or to taste",
+        "1 bay leaf, or more to taste",
+        "1 pound raw shrimp, peeled and deveined",
+        "salt and ground black pepper to taste",
+        "1 tablespoon chopped fresh parsley, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's Spicy Drunken Shrimp",
+    "url": "http://allrecipes.com/recipe/256818/big-rays-spicy-drunken-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-tropical-island-chicken.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-tropical-island-chicken.json
new file mode 100644
index 000000000..f67776070
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-tropical-island-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag,  add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.",
+        "Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "2 limes, juiced",
+        "1 tablespoon honey",
+        "1 tablespoon soy sauce",
+        "1 tablespoon olive oil",
+        "1 teaspoon minced garlic",
+        "1/2 teaspoon ground cumin",
+        "8 chicken thighs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's Tropical Island Chicken",
+    "url": "http://allrecipes.com/recipe/238432/big-rays-tropical-island-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-rays-white-bean-kale-and-kielb.json b/serverless-fleets/data/input/inferencing/recipes/big-rays-white-bean-kale-and-kielb.json
new file mode 100644
index 000000000..35f277799
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-rays-white-bean-kale-and-kielb.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.",
+        "Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.",
+        "Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/7580933.jpg",
+    "ingredients": [
+        "1 bunch kale, stems removed and discarded",
+        "1 tablespoon olive oil",
+        "8 ounces kielbasa sausage, sliced thin",
+        "1 bunch green onions, sliced",
+        "3 cups chicken broth",
+        "1 (15.5 ounce) can white beans, drained and rinsed",
+        "1/2 teaspoon salt",
+        "1 pinch ground black pepper to taste",
+        "1 pinch grated Parmesan cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Ray's White Bean, Kale, and Kielbasa Soup",
+    "url": "http://allrecipes.com/recipe/241130/big-rays-white-bean-kale-and-kielb/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-slab-brownie-bars.json b/serverless-fleets/data/input/inferencing/recipes/big-slab-brownie-bars.json
new file mode 100644
index 000000000..9815c7a23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-slab-brownie-bars.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.",
+        "In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.",
+        "In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.",
+        "Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.",
+        "Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.",
+        "Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth."
+    ],
+    "ingredients": [
+        "Nonstick cooking spray, for spraying the pan and parchment",
+        "3 cups all-purpose flour",
+        "1/2 cup cocoa powder",
+        "2 teaspoons baking powder",
+        "1 teaspoon kosher salt",
+        "2 cups (4 sticks) unsalted butter, at room temperature",
+        "2 cups granulated sugar",
+        "1/2 cup packed light brown sugar",
+        "4 large eggs",
+        "2 teaspoons vanilla extract",
+        "2 cups extra-dark chocolate chips",
+        "1 1/2 cups chopped fresh cherries (or substitute frozen or drained jarred)",
+        "Chocolate Ganache, recipe follows",
+        "6 ounces dark chocolate chips",
+        "2/3 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Brownie",
+        "Chocolate",
+        "Dessert"
+    ],
+    "title": "Big Slab Brownie Bars",
+    "url": "http://www.foodnetwork.com/recipes/nancy-fuller/big-slab-brownie-bars"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-smokey-burgers.json b/serverless-fleets/data/input/inferencing/recipes/big-smokey-burgers.json
new file mode 100644
index 000000000..db833cb2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-smokey-burgers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat.",
+        "Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.",
+        "Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve."
+    ],
+    "ingredients": [
+        "2 pounds ground beef sirloin",
+        "1/2 onion, grated",
+        "1 tablespoon grill seasoning",
+        "1 tablespoon liquid smoke flavoring",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons minced garlic",
+        "1 tablespoon adobo sauce from canned chipotle peppers",
+        "1 chipotle chile in adobo sauce, chopped",
+        "salt and pepper to taste",
+        "6 (1 ounce) slices sharp Cheddar cheese (optional)",
+        "6 hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Smokey Burgers",
+    "url": "http://allrecipes.com/recipe/145758/big-smokey-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-soft-ginger-cookies.json b/serverless-fleets/data/input/inferencing/recipes/big-soft-ginger-cookies.json
new file mode 100644
index 000000000..a7d4e2719
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-soft-ginger-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.",
+        "In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "2 teaspoons ground ginger",
+        "1 teaspoon baking soda",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/4 teaspoon salt",
+        "3/4 cup margarine, softened",
+        "1 cup white sugar",
+        "1 egg",
+        "1 tablespoon water",
+        "1/4 cup molasses",
+        "2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Soft Ginger Cookies",
+    "url": "http://allrecipes.com/recipe/17165/big-soft-ginger-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-soft-sugar-cookie-cakes.json b/serverless-fleets/data/input/inferencing/recipes/big-soft-sugar-cookie-cakes.json
new file mode 100644
index 000000000..e43dbcf0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-soft-sugar-cookie-cakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.",
+        "Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles."
+    ],
+    "ingredients": [
+        "1 cup margarine",
+        "2 cups white sugar",
+        "2 eggs",
+        "1 cup milk",
+        "5 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 (16 ounce) can vanilla ready to spread frosting",
+        "colored candy sprinkles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Soft Sugar Cookie Cakes",
+    "url": "http://allrecipes.com/recipe/26109/big-soft-sugar-cookie-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-star-cactus-cooler-drink.json b/serverless-fleets/data/input/inferencing/recipes/big-star-cactus-cooler-drink.json
new file mode 100644
index 000000000..d430a950f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-star-cactus-cooler-drink.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a tumbler glass with ice cubes. Pour in the schnapps, rum, and pineapple juice. Add enough cranberry juice to turn the drink from yellow-orange to a salmon pink color."
+    ],
+    "ingredients": [
+        "1 cup ice cubes",
+        "3 fluid ounces cactus juice schnapps",
+        "1 fluid ounce light rum",
+        "3 fluid ounces pineapple juice",
+        "1 fluid ounce cranberry juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big Star Cactus Cooler Drink",
+    "url": "http://allrecipes.com/recipe/146007/big-star-cactus-cooler-drink/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-time-avocado-salsa.json b/serverless-fleets/data/input/inferencing/recipes/big-time-avocado-salsa.json
new file mode 100644
index 000000000..f6bcc4539
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-time-avocado-salsa.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a bowl, toss avocado, tomato, onion, cilantro, jalapeno, lime juice, and salt just until combined. Cover and refrigerate.",
+        "Serve with tortilla chips or sliced vegetables, if desired."
+    ],
+    "ingredients": [
+        "2 fully ripened Avocados from Mexico, halved, pitted and diced",
+        "1 cup chopped tomato",
+        "1/4 cup finely chopped onion",
+        "3 tablespoons chopped cilantro",
+        "2 tablespoons chopped jalapeno pepper",
+        "2 tablespoons lime juice",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big-Time Avocado Salsa",
+    "url": "http://allrecipes.com/recipe/240216/big-time-avocado-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/big-vs-slow-cooker-pulled-pork.json b/serverless-fleets/data/input/inferencing/recipes/big-vs-slow-cooker-pulled-pork.json
new file mode 100644
index 000000000..62cf3acda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/big-vs-slow-cooker-pulled-pork.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix beer, mustard, honey, Worcestershire sauce, garlic, cayenne pepper, and salt in a bowl until honey is dissolved. Pour a small amount of the beer marinade into a slow cooker; add pork. Pour remaining marinade over pork. Cover and refrigerate overnight, turning pork occasionally.",
+        "Cook pork on Low in the slow cooker for 8 hours, basting occasionally. Add water if the pork becomes dry. Drop onion around pork and continue to cook until pork is very tender, about 2 hours more.",
+        "Pull and shred pork with two forks, discarding any pieces of fat. Transfer pork to a serving dish. Skim remaining onion from the slow cooker using a sieve and add to pork."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can or bottle beer",
+        "1/4 cup mustard, or to taste",
+        "1/4 cup honey",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons crushed garlic, or to taste",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon salt",
+        "3 pounds pork picnic roast",
+        "3/4 cup water (optional)",
+        "1 onion, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Big V's Slow-Cooker Pulled Pork",
+    "url": "http://allrecipes.com/recipe/235170/big-vs-slow-cooker-pulled-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biga.json b/serverless-fleets/data/input/inferencing/recipes/biga.json
new file mode 100644
index 000000000..5c02646d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biga.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.",
+        "Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.",
+        "Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature."
+    ],
+    "ingredients": [
+        "3/4 teaspoon active dry yeast",
+        "1/2 cup warm water",
+        "3 1/2 cups unbleached bread flour",
+        "1 1/4 cups cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biga",
+    "url": "http://allrecipes.com/recipe/69436/biga/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bigeye-tuna-with-red-currant-and-apple-vinaigrette-and-snap-peas-232417.json b/serverless-fleets/data/input/inferencing/recipes/bigeye-tuna-with-red-currant-and-apple-vinaigrette-and-snap-peas-232417.json
new file mode 100644
index 000000000..8d4b24ec0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bigeye-tuna-with-red-currant-and-apple-vinaigrette-and-snap-peas-232417.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Combine the ingredients for the snap pea salad. Allow the salad to marinate for about half an hour in the refrigerator.",
+        "Pur\u00e9e the currants through a fine sieve. Discard solids and reserve liquids.",
+        "Peel the apple and juice it in a juicer, or substitute fresh apple cider.",
+        "Combine the currant pur\u00e9e with the apple juice, and slowly whisk in the olive oil. When the oil is incorporated, season with salt, white pepper, and a few drops of porcini oil. (Use porcini oil sparingly, as too much will dominate the other flavors.) Cover and reserve in refrigerator.",
+        "Using a very sharp knife, slice the tuna against the grain into 1/8-inch-thick slices. Sprinkle with sea salt and freshly ground pepper. Drizzle with extra virgin olive oil.",
+        "To serve, lay the slices of fish over some of the pea salad and brush with the red apple vinaigrette. Garnish with the most delicate white leaves of fris\u00e9e and a few sprigs of micro red radish.",
+        "*You can substitute 1/2 cup fresh apple cider plus 1 teaspoon lemon juice."
+    ],
+    "ingredients": [
+        "1/4 cup sugar snap peas, julienne",
+        "1 tablespoon black olive tapenade",
+        "1 teaspoon shallots, minced",
+        "1 teaspoon aged balsamic vinegar",
+        "1 teaspoon extra virgin olive oil",
+        "1 teaspoon parsley, chopped",
+        "1 pint red currants",
+        "1 green apple*",
+        "1/4 cup good-quality extra virgin olive oil",
+        "Salt and freshly ground white pepper to taste",
+        "4 ounces sashimi-quality bigeye tuna",
+        "Sea salt (Maldon, sel gris, or fleur de sel)",
+        "1/4 ounces white fris\u00e9e",
+        "1/4 ounces purple micro radish (or other micro greens)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fish",
+        "Leafy Green",
+        "Vegetable",
+        "Side",
+        "Marinate",
+        "No-Cook",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Tuna",
+        "Summer",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bigeye Tuna with Red Currant and Apple Vinaigrette and Snap Peas",
+    "url": "http://www.epicurious.com/recipes/food/views/bigeye-tuna-with-red-currant-and-apple-vinaigrette-and-snap-peas-232417"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biggest-bestest-burger.json b/serverless-fleets/data/input/inferencing/recipes/biggest-bestest-burger.json
new file mode 100644
index 000000000..e89f77e9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biggest-bestest-burger.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to broil.",
+        "In a large bowl, combine the ground beef, onion, salt, ground black pepper and basil; mix together well. Then add the bread crumbs, cheese and teriyaki sauce. Mix this together well and divide into 4 to 6 large, round balls.",
+        "Place the hamburger balls onto a broiler pan, evenly spaced. Press down on each ball, either with your palm or with a spatula, until a perfectly round patty is formed.",
+        "Broil for 8 minutes, turn each patty over, and broil for 8 minutes more. (Note: The outside of each patty should appear almost burnt.)",
+        "Turn off heat and place cheese slices on each patty. When cheese is melted, remove from oven and serve on onion rolls."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3178797.jpg",
+    "ingredients": [
+        "2 pounds ground beef",
+        "1  onion, chopped",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon dried basil",
+        "\u00bc cup Italian seasoned bread crumbs",
+        "1 tablespoon grated Parmesan cheese",
+        "\u2153 cup teriyaki sauce",
+        "6 slices American cheese",
+        "6  onion rolls"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biggest Bestest Burger",
+    "url": "http://allrecipes.com/recipe/16246/biggest-bestest-burger/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bigmoms-cranberry-salad.json b/serverless-fleets/data/input/inferencing/recipes/bigmoms-cranberry-salad.json
new file mode 100644
index 000000000..2db601290
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bigmoms-cranberry-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the cranberries in a food processor. Process until coarsely chopped. Transfer the cranberries to a large bowl, and stir in the pineapple, apple, celery, and sugar. Combine the gelatin and boiling water in a separate bowl, stirring until gelatin dissolves. Pour gelatin mixture into the pineapple mixture; stir to combine. Cover and refrigerate until gelatin sets, about 2 hours."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package cranberries",
+        "1 (8 ounce) can crushed pineapple, drained",
+        "1 large apple, diced",
+        "2 stalks celery, diced",
+        "1 cup white sugar",
+        "1 (6 ounce) package cherry flavored Jell-O\u00ae",
+        "2 cups boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bigmom's Cranberry Salad",
+    "url": "http://allrecipes.com/recipe/218491/bigmoms-cranberry-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bigos-hunters-stew.json b/serverless-fleets/data/input/inferencing/recipes/bigos-hunters-stew.json
new file mode 100644
index 000000000..8145d5efa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bigos-hunters-stew.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.",
+        "Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.",
+        "Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.",
+        "Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.",
+        "Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender."
+    ],
+    "ingredients": [
+        "2 thick slices hickory-smoked bacon",
+        "1 pound kielbasa sausage, sliced into 1/2 inch pieces",
+        "1 pound cubed pork stew meat",
+        "1/4 cup all-purpose flour",
+        "3 cloves garlic, chopped",
+        "1 onion, diced",
+        "2 carrots, diced",
+        "1 1/2 cups sliced fresh mushrooms",
+        "4 cups shredded green cabbage",
+        "1 (16 ounce) jar sauerkraut, rinsed and well drained",
+        "1/4 cup dry red wine",
+        "1 bay leaf",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried marjoram",
+        "1 tablespoon sweet paprika",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon caraway seed, crushed",
+        "1 pinch cayenne pepper",
+        "1/2 ounce dried mushrooms",
+        "1 dash bottled hot pepper sauce",
+        "1 dash Worcestershire sauce",
+        "5 cups beef stock",
+        "2 tablespoons canned tomato paste",
+        "1 cup canned diced tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bigos (Hunter's Stew)",
+    "url": "http://allrecipes.com/recipe/138131/bigos-hunters-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bikini-martini.json b/serverless-fleets/data/input/inferencing/recipes/bikini-martini.json
new file mode 100644
index 000000000..3d17fa030
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bikini-martini.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel."
+    ],
+    "ingredients": [
+        "1 fluid ounce coconut rum",
+        "3/4 fluid ounce vodka",
+        "1 fluid ounce pineapple juice",
+        "1 dash grenadine syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bikini Martini",
+    "url": "http://allrecipes.com/recipe/20427/bikini-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biko.json b/serverless-fleets/data/input/inferencing/recipes/biko.json
new file mode 100644
index 000000000..62ef12be9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biko.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Soak rice overnight in the water.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.",
+        "Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.",
+        "Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.",
+        "Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve."
+    ],
+    "ingredients": [
+        "4 cups uncooked glutinous white rice",
+        "6 cups cold water",
+        "1 (14 ounce) can coconut milk, divided",
+        "1 1/3 cups white sugar",
+        "1 1/3 cups brown sugar",
+        "3 tablespoons coconut preserves (such as Phil Supreme\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biko",
+    "url": "http://allrecipes.com/recipe/151155/biko/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bill-and-annettes-one-pot-kraut-spec.json b/serverless-fleets/data/input/inferencing/recipes/bill-and-annettes-one-pot-kraut-spec.json
new file mode 100644
index 000000000..accbecabb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bill-and-annettes-one-pot-kraut-spec.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place apples and onion into a slow cooker. Set the pork loin on top, then add the sugar, sauerkraut, and iced tea. Cover and cook on High 6 to 8 hours until the pork is tender."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/772475.jpg",
+    "ingredients": [
+        "2 Granny Smith apples - peeled, cored and diced",
+        "1 large onion, diced",
+        "1 (3 pound) boneless pork loin",
+        "1/4 cup brown sugar",
+        "1 (32 ounce) jar sauerkraut, drained",
+        "1 (20 ounce) bottle peach-flavored iced tea"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill and Annette's One Pot Kraut Special",
+    "url": "http://allrecipes.com/recipe/141133/bill-and-annettes-one-pot-kraut-spec/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bill-clintons-lemon-chess-pie.json b/serverless-fleets/data/input/inferencing/recipes/bill-clintons-lemon-chess-pie.json
new file mode 100644
index 000000000..f5bff47b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bill-clintons-lemon-chess-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.",
+        "Bake in preheated oven for 35 to 40 minutes, until set in center."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie shell",
+        "2 cups white sugar",
+        "1/2 cup butter, softened",
+        "5 eggs, beaten",
+        "1 cup milk",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon cornmeal",
+        "1/4 cup fresh lemon juice",
+        "3 tablespoons lemon zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill Clinton's Lemon Chess Pie",
+    "url": "http://allrecipes.com/recipe/15954/bill-clintons-lemon-chess-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/billionaires-franks-and-beans.json b/serverless-fleets/data/input/inferencing/recipes/billionaires-franks-and-beans.json
new file mode 100644
index 000000000..fa80f1db0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/billionaires-franks-and-beans.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.",
+        "Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.",
+        "Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.",
+        "Just before serving, stir in chopped green onions."
+    ],
+    "ingredients": [
+        "1 pound hot dogs",
+        "2 tablespoons unsalted butter",
+        "1 yellow onion, diced",
+        "1 fresh poblano chile pepper, diced",
+        "1 rib celery, diced",
+        "2 tablespoons minced fresh cayenne pepper, or other hot red pepper",
+        "salt and freshly ground black pepper to taste",
+        "1 tablespoon light brown sugar",
+        "1/4 cup ketchup",
+        "1 tablespoon Dijon mustard",
+        "1/2 teaspoon Worcestershire sauce",
+        "2 1/2 cups chicken broth, or as needed",
+        "2 (15 ounce) cans cannellini beans, drained and rinsed",
+        "1/4 cup sliced green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Billionaire's Franks and Beans",
+    "url": "http://allrecipes.com/recipe/244913/billionaires-franks-and-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/billmans-clam-casserole.json b/serverless-fleets/data/input/inferencing/recipes/billmans-clam-casserole.json
new file mode 100644
index 000000000..d4158fb1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/billmans-clam-casserole.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet. Crumble the bacon and set aside.",
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease a casserole or pie dish with butter.",
+        "Heat the reserved bacon grease and olive oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with oregano, salt, garlic powder, pepper, and bay leaves. Stir in the garlic, and cook until the garlic has softened, about 5 minutes more. Add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes. Pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce. Increase heat to medium-high, and simmer for 3 to 5 minutes. Slowly stir in the bread crumbs until the mixture resembles coarse oatmeal. If it becomes dry, add some of the remaining reserved clam juice. Stir in half of the Parmesan cheese, then pour the clam mixture into the prepared casserole dish. Sprinkle the remaining Parmesan cheese on top.",
+        "Bake in the preheated oven until golden brown and bubbly, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C), and continue baking until the edges are crisp, 5 to 10 minutes. Allow casserole to cool for at least 15 minutes. Serve with lemon wedges and parsley sprinkled on top."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "1/4 cup olive oil",
+        "1 large onion, chopped",
+        "2 tablespoons dried oregano",
+        "2 teaspoons kosher salt",
+        "1 1/2 teaspoons garlic powder",
+        "1 teaspoon ground black pepper",
+        "2 bay leaves",
+        "4 cloves garlic, thinly sliced",
+        "4 (6.5 ounce) cans minced clams, drained with juice reserved",
+        "1/2 lemon, juiced",
+        "1 dash hot pepper sauce (such as Tabasco\u00ae)",
+        "1 cup dry bread crumbs, or more as needed",
+        "1/2 cup grated Parmesan cheese, divided",
+        "1 lemon, cut into wedges",
+        "1 tablespoon fresh parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Billman's Clam Casserole",
+    "url": "http://allrecipes.com/recipe/215480/billmans-clam-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-beefuna-burgers.json b/serverless-fleets/data/input/inferencing/recipes/bills-beefuna-burgers.json
new file mode 100644
index 000000000..82c5c169f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-beefuna-burgers.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat. When grill is hot, lightly oil the grate.",
+        "In a large bowl, mix together the ground beef, tuna, onion, and relish. Season with seasoning salt and pepper to your liking. Form the meat mixture into 6 patties.",
+        "Place patties on the hot grill, and cook for 6 to 9 minutes on each side, or until cooked through. Serve on buns with the usual toppings."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground round",
+        "1 (5 ounce) can tuna, drained",
+        "1 large sweet onion, finely chopped",
+        "3 tablespoons sweet pickle relish",
+        "seasoning salt and pepper to taste",
+        "6 hamburger buns, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Beefuna Burgers",
+    "url": "http://allrecipes.com/recipe/64337/bills-beefuna-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-blue-cheese-dressing.json b/serverless-fleets/data/input/inferencing/recipes/bills-blue-cheese-dressing.json
new file mode 100644
index 000000000..d1bd57cb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-blue-cheese-dressing.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving."
+    ],
+    "ingredients": [
+        "3/4 cup sour cream",
+        "1 1/3 cups mayonnaise",
+        "1 teaspoon Worcestershire sauce",
+        "1/2 teaspoon dry mustard",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "4 ounces blue cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Blue Cheese Dressing",
+    "url": "http://allrecipes.com/recipe/16459/bills-blue-cheese-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-buffalo-chicken-sloppy-joes.json b/serverless-fleets/data/input/inferencing/recipes/bills-buffalo-chicken-sloppy-joes.json
new file mode 100644
index 000000000..678a5a859
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-buffalo-chicken-sloppy-joes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place biscuits 1 to 2 inches apart on an ungreased baking sheet.",
+        "Bake until golden brown, 13 to 17 minutes. Remove from oven and cool until easily handled, about 5 minutes.",
+        "Heat oil in a large skillet over medium heat. Add chicken; cook and stir until golden, 5 to 7 minutes. Add butter, garlic, and onion powder; stir well to combine. Stir in hot pepper sauce.",
+        "Split biscuits open; spread blue cheese dressing over each half. Top with chicken mixture."
+    ],
+    "ingredients": [
+        "1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!\u00ae)",
+        "1 teaspoon olive oil",
+        "1 pound ground chicken",
+        "1/4 cup salted butter",
+        "1 teaspoon minced garlic",
+        "1 pinch onion powder",
+        "1/4 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "6 tablespoons blue cheese dressing, divided, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Buffalo Chicken Sloppy Joes",
+    "url": "http://allrecipes.com/recipe/245761/bills-buffalo-chicken-sloppy-joes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-divinity.json b/serverless-fleets/data/input/inferencing/recipes/bills-divinity.json
new file mode 100644
index 000000000..48375932b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-divinity.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.",
+        "Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool."
+    ],
+    "ingredients": [
+        "2 1/2 cups white sugar",
+        "1/2 cup light corn syrup",
+        "1/4 teaspoon salt",
+        "1/2 cup water",
+        "2 egg whites",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Divinity",
+    "url": "http://allrecipes.com/recipe/9348/bills-divinity/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-easy-2-ingredient-orange-juliu.json b/serverless-fleets/data/input/inferencing/recipes/bills-easy-2-ingredient-orange-juliu.json
new file mode 100644
index 000000000..1becefd53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-easy-2-ingredient-orange-juliu.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Combine vanilla ice cream and orange juice in a glass; stir together with a spoon."
+    ],
+    "ingredients": [
+        "1/2 cup vanilla ice cream",
+        "1/3 cup orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Easy 2-Ingredient Orange Julius\u00ae",
+    "url": "http://allrecipes.com/recipe/256233/bills-easy-2-ingredient-orange-juliu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-famous-mai-tai.json b/serverless-fleets/data/input/inferencing/recipes/bills-famous-mai-tai.json
new file mode 100644
index 000000000..b67a47fba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-famous-mai-tai.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Fill a large glass with ice; use a stir stick to mix in the light rum, amber rum, orange Curacao, pineapple juice, and sweet and sour mix.",
+        "Slowly and gently drizzle the dark rum on top of the cocktail so it floats on top of the drink."
+    ],
+    "ingredients": [
+        "3/4 fluid ounce light rum",
+        "3/4 fluid ounce amber rum",
+        "3/4 fluid ounce orange Curacao liqueur",
+        "3 fluid ounces pineapple juice",
+        "2 fluid ounces sweet and sour mix",
+        "3/4 fluid ounce dark rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Famous Mai Tai",
+    "url": "http://allrecipes.com/recipe/219906/bills-famous-mai-tai/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-famous-pina-colada.json b/serverless-fleets/data/input/inferencing/recipes/bills-famous-pina-colada.json
new file mode 100644
index 000000000..1e6b36db6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-famous-pina-colada.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Pour the light rum, amber rum, pineapple juice, sweet and sour mix, cream of coconut, and half-and-half cream into the pitcher of a blender with ice; blend until the cocktail has a slushy texture. Pour the slushy mixture into a glass.",
+        "Slowly and gently drizzle the dark rum over the drink so it just floats on top; serve."
+    ],
+    "ingredients": [
+        "1 fluid ounce light rum",
+        "1 fluid ounce amber rum",
+        "3 fluid ounces pineapple juice",
+        "2 fluid ounces sweet and sour mix",
+        "2 fluid ounces cream of coconut (such as Coco Lopez\u00ae)",
+        "1 fluid ounce half-and-half cream",
+        "ice cubes, as needed",
+        "1/4 fluid ounce dark rum (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Famous Pina Colada",
+    "url": "http://allrecipes.com/recipe/219905/bills-famous-pina-colada/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-famous-rum-squeeze.json b/serverless-fleets/data/input/inferencing/recipes/bills-famous-rum-squeeze.json
new file mode 100644
index 000000000..6122f2c3f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-famous-rum-squeeze.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Pour the rum, sweet and sour mix, lime juice, and coconut syrup into the pitcher of a blender; drop in the ice cubes and blend to a slushy consistency. Pour into a glass to serve."
+    ],
+    "ingredients": [
+        "2 fluid ounces light rum",
+        "3 fluid ounces sweet and sour mix",
+        "1/2 fluid ounce lime juice",
+        "1 tablespoon coconut flavored syrup",
+        "ice cubes, as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Famous Rum Squeeze",
+    "url": "http://allrecipes.com/recipe/219904/bills-famous-rum-squeeze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-fried-bacon.json b/serverless-fleets/data/input/inferencing/recipes/bills-fried-bacon.json
new file mode 100644
index 000000000..8342783bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-fried-bacon.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a large skillet, stir together the water, garlic, and paprika. Separate the bacon slices, and place in the skillet. Turn the heat to high. The water will evaporate leaving the bacon coated with the garlic and paprika. Reduce the heat to medium-high, and continue to fry to your desired crispness, turning as needed."
+    ],
+    "ingredients": [
+        "1/3 cup water",
+        "1 tablespoon granulated garlic",
+        "1 tablespoon paprika",
+        "1 pound sliced bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Fried Bacon",
+    "url": "http://allrecipes.com/recipe/75681/bills-fried-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-kimchi.json b/serverless-fleets/data/input/inferencing/recipes/bills-kimchi.json
new file mode 100644
index 000000000..d0459892e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-kimchi.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place bok choy in a large bowl; add 1/4 cup pickling salt and stir; cover with an upside-down plate. Let salted cabbage sit until softened and liquid has been released, 2 to 3 days. Rinse cabbage in a colander and drain.",
+        "Transfer cabbage to a clean bowl; add 1/4 cup pickling salt, Korean chile powder, green onions, carrots, serrano chile peppers, garlic, fish sauce, and ginger and mix well.",
+        "Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar.",
+        "Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks."
+    ],
+    "ingredients": [
+        "2 heads bok choy, cut into 2-inch squares",
+        "1/2 cup pickling salt, divided, or more to taste",
+        "1/4 cup Korean chile powder",
+        "6 green onions, chopped",
+        "4 large carrots, cut into 1/4-inch-thick slices",
+        "3 serrano chile peppers, thinly sliced, or more to taste (optional)",
+        "4 cloves garlic, minced, or more to taste",
+        "1 tablespoon fish sauce (optional)",
+        "2 1/2 teaspoons minced fresh ginger, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Kimchi",
+    "url": "http://allrecipes.com/recipe/238272/bills-kimchi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-sausage-gravy.json b/serverless-fleets/data/input/inferencing/recipes/bills-sausage-gravy.json
new file mode 100644
index 000000000..fac251c50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-sausage-gravy.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package maple flavored sausage",
+        "3 tablespoons butter",
+        "1/4 cup all-purpose flour",
+        "3 cups whole milk",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Sausage Gravy",
+    "url": "http://allrecipes.com/recipe/51304/bills-sausage-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-seasoned-ketchup.json b/serverless-fleets/data/input/inferencing/recipes/bills-seasoned-ketchup.json
new file mode 100644
index 000000000..f3637855d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-seasoned-ketchup.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large bowl, stir together the ketchup, hot pepper sauce, cayenne pepper, dried onion, dried garlic and chili powder. Return to the ketchup bottle or another squeeze bottle and store in the refrigerator. Use as you would ketchup."
+    ],
+    "ingredients": [
+        "1 (28 ounce) bottle ketchup",
+        "2 teaspoons hot pepper sauce",
+        "1 tablespoon cayenne pepper, or to taste",
+        "1 tablespoon dried onion granules",
+        "2 teaspoons granulated garlic",
+        "2 teaspoons chili powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Seasoned Ketchup",
+    "url": "http://allrecipes.com/recipe/102242/bills-seasoned-ketchup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-smoked-bbq-baby-back-ribs.json b/serverless-fleets/data/input/inferencing/recipes/bills-smoked-bbq-baby-back-ribs.json
new file mode 100644
index 000000000..01964cdbe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-smoked-bbq-baby-back-ribs.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).",
+        "Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.",
+        "Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.",
+        "Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes."
+    ],
+    "ingredients": [
+        "5 pounds baby back pork ribs",
+        "1/2 gallon apple juice",
+        "1 head garlic, separated into cloves",
+        "1 tablespoon granulated garlic",
+        "2 cups barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Smoked BBQ Baby Back Ribs",
+    "url": "http://allrecipes.com/recipe/86976/bills-smoked-bbq-baby-back-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bills-spicy-refrigerator-pickles.json b/serverless-fleets/data/input/inferencing/recipes/bills-spicy-refrigerator-pickles.json
new file mode 100644
index 000000000..34c004e07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bills-spicy-refrigerator-pickles.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir boiling water and salt together in a bowl until salt dissolves; cool completely.",
+        "Pack cucumbers into the canning jar; add garlic cloves, dill, and sprinkle cayenne pepper over the top. Pour water mixture into canning jar to cover cucumbers completely. Cover the jar with a lid and refrigerate for at least 2 weeks."
+    ],
+    "ingredients": [
+        "1 1/2 cups boiling water, or as needed",
+        "2 tablespoons pickling salt",
+        "5 6-inch pickling cucumbers, or as desired",
+        "1 1-quart canning jar with lid and ring",
+        "2 cloves garlic",
+        "1 sprig fresh dill",
+        "1 tablespoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bill's Spicy Refrigerator Pickles",
+    "url": "http://allrecipes.com/recipe/238841/bills-spicy-refrigerator-pickles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/billy-boys-butter-tart-slice.json b/serverless-fleets/data/input/inferencing/recipes/billy-boys-butter-tart-slice.json
new file mode 100644
index 000000000..dd7354f9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/billy-boys-butter-tart-slice.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Spray a 9x9-inch pan with cooking spray.",
+        "Whisk flour and confectioner's sugar together in a bowl; stir in 1/2 cup butter until crumbly. Press flour mixture evenly into the bottom of prepared pan.",
+        "Bake in the preheated oven for 5 minutes. Remove pan from the oven, leaving oven at 325 degrees F (165 degrees C).",
+        "Beat brown sugar, eggs, 1/4 cup melted butter, vinegar, and vanilla extract together in a bowl until smooth; stir in raisins. Pour sugar mixture over baked crust.",
+        "Bake in the oven until bubbly and golden, about 35 minutes; cool before slicing."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 1/2 cups all-purpose flour",
+        "2 tablespoons confectioners' sugar",
+        "1/2 cup butter, softened",
+        "1 1/2 cups brown sugar",
+        "2 eggs, well beaten",
+        "1/4 cup melted butter",
+        "1 tablespoon white vinegar",
+        "1 teaspoon vanilla extract",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Billy Boy's Butter Tart Slice",
+    "url": "http://allrecipes.com/recipe/239113/billy-boys-butter-tart-slice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/billy-pudding-for-davey.json b/serverless-fleets/data/input/inferencing/recipes/billy-pudding-for-davey.json
new file mode 100644
index 000000000..007d37ffa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/billy-pudding-for-davey.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Stir the tapioca into the water in a bowl, and allow to soak 8 hours or overnight.",
+        "Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish.",
+        "Mix the soaked tapioca, brown sugar, dates, walnuts, butter, cinnamon, and salt together in a large bowl; transfer to the prepared baking dish.",
+        "Bake until set, about 1 hour. Serve warm."
+    ],
+    "ingredients": [
+        "1 cup pearl tapioca",
+        "5 1/2 cups water",
+        "3 cups brown sugar",
+        "1 cup chopped dates",
+        "1 cup chopped walnuts",
+        "2 tablespoons butter, melted",
+        "1 pinch ground cinnamon",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Billy Pudding for Davey",
+    "url": "http://allrecipes.com/recipe/216722/billy-pudding-for-davey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/billys-favorite-gingerbread-spiced-c.json b/serverless-fleets/data/input/inferencing/recipes/billys-favorite-gingerbread-spiced-c.json
new file mode 100644
index 000000000..f1a71c704
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/billys-favorite-gingerbread-spiced-c.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1 cup sugar",
+        "1 tablespoon honey",
+        "1 (1 inch) piece fresh ginger root, sliced",
+        "1 cinnamon stick, broken into large pieces",
+        "8 whole cloves",
+        "1/2 teaspoon whole allspice berries",
+        "1/2 teaspoon whole peppercorns",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Billy's Favorite Gingerbread Spiced Coffee Syrup",
+    "url": "http://allrecipes.com/recipe/56726/billys-favorite-gingerbread-spiced-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/billys-favorite-smoky-collard-greens.json b/serverless-fleets/data/input/inferencing/recipes/billys-favorite-smoky-collard-greens.json
new file mode 100644
index 000000000..15d5220fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/billys-favorite-smoky-collard-greens.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 cup chopped onion",
+        "2 cloves garlic",
+        "2 pounds collard greens - rinsed, trimmed and chopped",
+        "1 tablespoon brown sugar",
+        "1 tablespoon molasses",
+        "1 tablespoon liquid smoke flavoring",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Billy's Favorite Smoky Collard Greens",
+    "url": "http://allrecipes.com/recipe/40448/billys-favorite-smoky-collard-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/billys-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/billys-pasta-salad.json
new file mode 100644
index 000000000..6e8a24c1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/billys-pasta-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.",
+        "Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package rainbow rotini pasta",
+        "2 cups shredded cooked chicken meat",
+        "2 stalks celery, diced",
+        "1 red onion, diced",
+        "2 cups mayonnaise",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Billy's Pasta Salad",
+    "url": "http://allrecipes.com/recipe/134490/billys-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bilo-walters-easy-herb-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/bilo-walters-easy-herb-potatoes.json
new file mode 100644
index 000000000..e9f018101
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bilo-walters-easy-herb-potatoes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat a barbeque to a high heat, or preheat oven to 400 degrees F (200 degrees C).",
+        "In a 9x13 inch baking dish combine olive oil, vinegar, garlic salt, rosemary, and ground black pepper. Place carrots, potatoes, and onions into the dish and toss to coat.",
+        "Bake or grill, turning occasionally, until tender (approximately 40 minutes)."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 tablespoon balsamic vinegar",
+        "1 teaspoon garlic salt",
+        "1 teaspoon dried rosemary, crushed",
+        "1/4 teaspoon ground black pepper",
+        "2 small Vidalia onions, wedged",
+        "3 large carrots, sliced diagonally",
+        "2 red potatoes, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bilo Walter's Easy Herb Potatoes",
+    "url": "http://allrecipes.com/recipe/18889/bilo-walters-easy-herb-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biltong-231241.json b/serverless-fleets/data/input/inferencing/recipes/biltong-231241.json
new file mode 100644
index 000000000..626246b80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biltong-231241.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up.",
+        "Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.",
+        "Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!",
+        "Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist."
+    ],
+    "ingredients": [
+        "2,5 kg (5.5 pounds) lean meat (venison, beef or ostrich)",
+        "60 ml (1/4 cup) coriander seeds",
+        "60 ml (1/4 cup) salt",
+        "15 ml (1 tablespoon) milled black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Game",
+        "Marinate",
+        "No-Cook",
+        "Venison",
+        "Fall",
+        "Family Reunion",
+        "Coriander"
+    ],
+    "title": "Biltong",
+    "url": "http://www.epicurious.com/recipes/food/views/biltong-231241"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bimini-bread.json b/serverless-fleets/data/input/inferencing/recipes/bimini-bread.json
new file mode 100644
index 000000000..311dc809c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bimini-bread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a small bowl, soak the oats in hot water for 2 minutes. Stir in the molasses and butter.",
+        "Add oat mixture along  with salt, bread flour, and yeast to the pan of the bread machine in the order suggested by the manufacturer. Select the cycle for White Bread, and the Light crust setting.  Start."
+    ],
+    "ingredients": [
+        "3/4 cup hot water",
+        "1/2 cup rolled oats",
+        "1 1/2 teaspoons molasses",
+        "1 tablespoon butter",
+        "1/2 teaspoon salt",
+        "1 1/2 cups bread flour",
+        "1 tablespoon active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bimini Bread",
+    "url": "http://allrecipes.com/recipe/15337/bimini-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bing-cherry-and-raspberry-sauce-295.json b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-and-raspberry-sauce-295.json
new file mode 100644
index 000000000..311540094
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-and-raspberry-sauce-295.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Combine cherries, 1 cup raspberries, sugar and cinnamon in saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat.",
+        "Stir brandy and 1 cup raspberries into sauce. Discard cinnamon sticks. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 cups coarsely chopped pitted Bing cherries",
+        "2 cups fresh raspberries or frozen unsweetened, thawed",
+        "1/4 cup sugar",
+        "2 cinnamon sticks, broken in half",
+        "4 teaspoons brandy"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Fruit",
+        "Dessert",
+        "Quick & Easy",
+        "Low Sodium",
+        "Raspberry",
+        "Cherry",
+        "Brandy",
+        "Summer",
+        "Vegan",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bing Cherry and Raspberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bing-cherry-and-raspberry-sauce-295"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bing-cherry-clafouti-11871.json b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-clafouti-11871.json
new file mode 100644
index 000000000..c892934eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-clafouti-11871.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat the oven to 400\u00b0F. In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth. Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the custard over them, and bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 minute, or until it is browned. Serve the clafouti with the ice cream."
+    ],
+    "ingredients": [
+        "1/3 cup plus 1 tablespoon sugar",
+        "2 tablespoons all-purpose flour",
+        "2 large eggs",
+        "2/3 cup milk",
+        "1 1/2 teaspoons vanilla extract",
+        "1/2 teaspoon orange zest",
+        "1/4 teaspoon almond extract",
+        "1/4 teaspoon salt",
+        "1 cup Bing cherries, halved and pitted",
+        "1/2 tablespoon unsalted butter, cut into bits",
+        "vanilla ice cream as an accompaniment if desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Dessert",
+        "Bake",
+        "Broil",
+        "Quick & Easy",
+        "Cherry",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bing Cherry Clafouti",
+    "url": "http://www.epicurious.com/recipes/food/views/bing-cherry-clafouti-11871"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bing-cherry-congealed-salad.json b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-congealed-salad.json
new file mode 100644
index 000000000..7229f67fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-congealed-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth.",
+        "Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm."
+    ],
+    "ingredients": [
+        "1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved",
+        "1 (15 ounce) can crushed pineapple, drained with juice reserved",
+        "1 (6 ounce) package cherry Jell-O\u00ae",
+        "1 (3 ounce) package cream cheese",
+        "6 fluid ounces cola-flavored carbonated beverage",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bing Cherry Congealed Salad",
+    "url": "http://allrecipes.com/recipe/13700/bing-cherry-congealed-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bing-cherry-daiquiri.json b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-daiquiri.json
new file mode 100644
index 000000000..7419400e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-daiquiri.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Shake all ingredients until well chilled, strain into a cocktail glass, garnish with a lime wheel."
+    ],
+    "ingredients": [
+        "1 1/2 fluid ounces bing cherry infused Cruzan Light Rum",
+        "1/2 fresh lime, juiced",
+        "2 heaping bar spoons powdered sugar",
+        "1 lime wheel"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bing Cherry Daiquiri",
+    "url": "http://allrecipes.com/recipe/69707/bing-cherry-daiquiri/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bing-cherry-gelatin-mold.json b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-gelatin-mold.json
new file mode 100644
index 000000000..2bd3e7002
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-gelatin-mold.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Drain pineapple. Drain the cherries and save their juice.",
+        "In a saucepan, combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can cola-flavored carbonated beverage",
+        "1 (16.5 ounce) can pitted Bing cherries",
+        "1 (20 ounce) can crushed pineapple with juice",
+        "1 (6 ounce) package black cherry flavored Jell-O\u00ae mix",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bing Cherry Gelatin Mold",
+    "url": "http://allrecipes.com/recipe/9079/bing-cherry-gelatin-mold/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bing-cherry-salad.json b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-salad.json
new file mode 100644
index 000000000..41195bf90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bing-cherry-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Drain the pineapple juice and cherry water into a 2-cup measuring cup. Pour enough color to make 2 cups; discard the remaining soda. Pour the cola mixture into a saucepan.",
+        "Bring the cola mixture to a boil over medium-high heat. Remove from heat, then stir in the pineapple, cherries, cream cheese, and cherry gelatin until gelatin dissolves, about 5 minutes. Pour mixture into a mold or glass baking dish. Refrigerate until set, about 3 hours."
+    ],
+    "ingredients": [
+        "1 (20 ounce) can crushed pineapple with juice",
+        "1 (15 ounce) can pitted Bing cherries in water",
+        "1 (3 ounce) package cream cheese, cut into pieces",
+        "1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage, or as needed.",
+        "1 (3 ounce) package cherry Jell-O\u00ae"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bing Cherry Salad",
+    "url": "http://allrecipes.com/recipe/217832/bing-cherry-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bips-ripe-tomato-relish.json b/serverless-fleets/data/input/inferencing/recipes/bips-ripe-tomato-relish.json
new file mode 100644
index 000000000..03219b5ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bips-ripe-tomato-relish.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.",
+        "Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/874979.jpg",
+    "ingredients": [
+        "12 large tomatoes, peeled and chopped",
+        "4 large yellow onions, chopped",
+        "3 cups apple cider vinegar",
+        "2 tablespoons salt",
+        "2 teaspoons ground cloves",
+        "2 teaspoons ground ginger",
+        "2 teaspoons ground cinnamon",
+        "4 large apples - peeled, cored and chopped",
+        "7 (1 pint) canning jars with lids and rings, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bip's Ripe Tomato Relish",
+    "url": "http://allrecipes.com/recipe/228358/bips-ripe-tomato-relish/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bircher-muesli-swiss-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/bircher-muesli-swiss-oatmeal.json
new file mode 100644
index 000000000..49d624bd6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bircher-muesli-swiss-oatmeal.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix oats, apple, milk, yogurt, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice together in a bowl. Chill in refrigerator for at least 1 hour to set."
+    ],
+    "ingredients": [
+        "2 cups rolled oats",
+        "1 green apple, chopped",
+        "1 cup 2% milk",
+        "1 cup nonfat plain yogurt",
+        "1 banana, chopped",
+        "1/4 cup raisins",
+        "1 tablespoon chopped walnuts",
+        "1 tablespoon slivered almonds",
+        "1 tablespoon brown sugar",
+        "1 tablespoon honey",
+        "1 tablespoon orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bircher Muesli (Swiss Oatmeal)",
+    "url": "http://allrecipes.com/recipe/228025/bircher-muesli-swiss-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bircher-muesli-with-kefir.json b/serverless-fleets/data/input/inferencing/recipes/bircher-muesli-with-kefir.json
new file mode 100644
index 000000000..aafaecf8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bircher-muesli-with-kefir.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine oats and kefir in a small bowl. Cover with plastic wrap and refrigerate until oats soak up the kefir and thicken, 8 hours to overnight.",
+        "Stir apple and strawberries into the oats. Add honey to reach desired level of sweetness."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3277828.jpg",
+    "ingredients": [
+        "1/2 cup rolled oats",
+        "6 tablespoons plain kefir",
+        "1/2 apple, grated",
+        "4 strawberries, diced",
+        "1 teaspoon honey, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bircher Muesli with Kefir",
+    "url": "http://allrecipes.com/recipe/245989/bircher-muesli-with-kefir/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bird-of-paradise-fizz-200420.json b/serverless-fleets/data/input/inferencing/recipes/bird-of-paradise-fizz-200420.json
new file mode 100644
index 000000000..952e35774
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bird-of-paradise-fizz-200420.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into an 8-ounce highball glass and fill with soda."
+    ],
+    "ingredients": [
+        "2 ounces gin",
+        "2 tablespoons lemon juice",
+        "1 teaspoon superfine sugar",
+        "1 teaspoon grenadine",
+        "1 egg white",
+        "3 or 4 ice cubes",
+        "Club soda"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Alcoholic",
+        "Egg",
+        "Cocktail Party",
+        "Lemon",
+        "Spirit",
+        "Summer",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bird-of-Paradise Fizz",
+    "url": "http://www.epicurious.com/recipes/food/views/bird-of-paradise-fizz-200420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bird-seed-energy-bars.json b/serverless-fleets/data/input/inferencing/recipes/bird-seed-energy-bars.json
new file mode 100644
index 000000000..ee955e8e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bird-seed-energy-bars.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.",
+        "Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.",
+        "Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars."
+    ],
+    "ingredients": [
+        "4 cups old-fashioned rolled oats",
+        "1 cup brown sugar, packed",
+        "1 cup wheat germ",
+        "1 teaspoon cinnamon",
+        "2 cups whole wheat flour",
+        "2 eggs, beaten",
+        "1 cup honey",
+        "1 cup canola oil",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon salt",
+        "1/2 cup flax seeds",
+        "1/2 cup sesame seeds",
+        "1/2 cup sunflower seeds",
+        "1/2 cup semi-sweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bird Seed Energy Bars",
+    "url": "http://allrecipes.com/recipe/156785/bird-seed-energy-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bird-seed-squares.json b/serverless-fleets/data/input/inferencing/recipes/bird-seed-squares.json
new file mode 100644
index 000000000..4e277677a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bird-seed-squares.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. Set aside.",
+        "In a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. Cook and stir until melted and loose. Pour over the cereal mixture, and stir to coat evenly. Press lightly into a buttered 9x13 inch baking dish. Cool for about 1 hour to firm, then cut into squares."
+    ],
+    "ingredients": [
+        "3/4 cup peanut butter",
+        "3/4 cup brown sugar",
+        "3/4 cup honey",
+        "1 teaspoon vanilla extract",
+        "1/2 cup unsweetened cocoa powder",
+        "2 cups crisp rice cereal",
+        "1 1/2 cups rolled oats",
+        "1 cup coconut",
+        "3/4 cup sesame seeds",
+        "3/4 cup sunflower seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bird Seed Squares",
+    "url": "http://allrecipes.com/recipe/91674/bird-seed-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birdkittys-peanut-butter-icing.json b/serverless-fleets/data/input/inferencing/recipes/birdkittys-peanut-butter-icing.json
new file mode 100644
index 000000000..b7765f243
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birdkittys-peanut-butter-icing.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Beat butter and peanut butter together in a bowl using an electric mixer until smooth and creamy; stir in milk and vanilla extract. Slowly beat confectioners' sugar into mixture until icing is fully mixed and thick. Store icing in the refrigerator."
+    ],
+    "ingredients": [
+        "2 tablespoons butter, softened",
+        "3/4 cup peanut butter",
+        "1/2 cup milk",
+        "1 teaspoon vanilla extract",
+        "1 (16 ounce) package confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birdkitty's Peanut Butter Icing",
+    "url": "http://allrecipes.com/recipe/234469/birdkittys-peanut-butter-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birdmans-caesar-salad-dressing.json b/serverless-fleets/data/input/inferencing/recipes/birdmans-caesar-salad-dressing.json
new file mode 100644
index 000000000..d7334bb5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birdmans-caesar-salad-dressing.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place salt, eggs, sugar, dry mustard, lemon juice, Parmesan cheese, garlic, red wine vinegar, canola oil, hot pepper sauce, Worcestershire sauce, and olive oil in a blender in the order listed. Blend on high until creamy."
+    ],
+    "ingredients": [
+        "1 teaspoon salt",
+        "3 eggs",
+        "1 tablespoon white sugar",
+        "1 teaspoon dry mustard",
+        "1 tablespoon lemon juice",
+        "1 teaspoon grated Parmesan cheese",
+        "2 cloves garlic, crushed",
+        "3 tablespoons red wine vinegar",
+        "1 1/8 cups canola oil",
+        "6 drops hot pepper sauce (such as Tabasco\u00ae)",
+        "6 drops Worcestershire sauce",
+        "3 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birdman's Caesar Salad Dressing",
+    "url": "http://allrecipes.com/recipe/221257/birdmans-caesar-salad-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birdmans-marinara-sauce.json b/serverless-fleets/data/input/inferencing/recipes/birdmans-marinara-sauce.json
new file mode 100644
index 000000000..2a7ae7685
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birdmans-marinara-sauce.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat olive oil in a large saucepan over medium-high heat; saute onion and garlic until onion becomes translucent, about 5 minutes. Add tomato sauce, tomatoes, mushrooms, bell pepper, celery, carrots, zucchini, tomato paste, cooking wine, soy sauce, and black pepper; simmer for 2 hours.",
+        "Stir basil, oregano, sage, and bay leaves into sauce and simmer until flavors blend, 1 to 2 hours. Remove bay leaves."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 onion, chopped",
+        "3 cloves garlic, minced",
+        "2 (15 ounce) cans tomato sauce",
+        "5 tomatoes, chopped",
+        "12 mushrooms, sliced",
+        "1 small bell pepper, chopped",
+        "2 stalks celery, chopped",
+        "2 carrots, shredded",
+        "2 small zucchini, sliced",
+        "1 (6 ounce) can tomato paste",
+        "1/4 cup red cooking wine",
+        "1 tablespoon soy sauce",
+        "1/2 teaspoon ground black pepper",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon dried sage",
+        "2 bay leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birdman's Marinara Sauce",
+    "url": "http://allrecipes.com/recipe/241068/birdmans-marinara-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birds-nest-breakfast-cups.json b/serverless-fleets/data/input/inferencing/recipes/birds-nest-breakfast-cups.json
new file mode 100644
index 000000000..9a9cab2ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birds-nest-breakfast-cups.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.",
+        "Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.",
+        "Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.",
+        "Reduce oven temperature to 350 degrees F (175 degrees C).",
+        "Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.",
+        "Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup."
+    ],
+    "ingredients": [
+        "1 (30 ounce) package frozen shredded hash brown potatoes, thawed",
+        "2 1/2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "2 1/2 tablespoons olive oil",
+        "2/3 cup shredded Cheddar cheese",
+        "12 eggs",
+        "2 tablespoons water",
+        "8 slices cooked bacon, crumbled - divided",
+        "1/4 cup shredded Cheddar cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bird's Nest Breakfast Cups",
+    "url": "http://allrecipes.com/recipe/231488/birds-nest-breakfast-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birds-nest-pudding.json b/serverless-fleets/data/input/inferencing/recipes/birds-nest-pudding.json
new file mode 100644
index 000000000..76f85fb5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birds-nest-pudding.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Butter a 2 quart baking dish.",
+        "Place apples in prepared dish.  Stuff the core of each apple with brown sugar, pressing down slightly.  Reserve any remaining sugar.  Sprinkle all the apples with the 1/4 teaspoon nutmeg.  Place dish in preheated oven to start baking while the batter is prepared.",
+        "Beat egg whites until stiff.  In a separate bowl, beat yolks until they change color.  Stir milk and maple flavoring into beaten yolks.  In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed.  Pour flour mixture all at once into egg yolk mixture and stir until smooth.  Fold beaten egg whites into yolk batter.",
+        "Remove apples from oven and pour batter evenly over and around apples.",
+        "Bake in preheated oven 45 to 60 minutes more, until crust has browned.  Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with sweetened cream.",
+        "To make sweetened cream:  Stir confectioners' sugar and 1/4 teaspoon nutmeg into heavy cream."
+    ],
+    "ingredients": [
+        "6 tart green apples, peeled and cored",
+        "1 cup brown sugar",
+        "1/4 teaspoon ground nutmeg",
+        "3 egg whites",
+        "3 egg yolks",
+        "1 cup milk",
+        "1 teaspoon maple flavored extract",
+        "1 cup all-purpose flour",
+        "1 teaspoon cream of tartar",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup confectioners' sugar",
+        "1/4 teaspoon ground nutmeg",
+        "1 pint heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birds' Nest Pudding",
+    "url": "http://allrecipes.com/recipe/21296/birds-nest-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birds-nest-tea-cakes.json b/serverless-fleets/data/input/inferencing/recipes/birds-nest-tea-cakes.json
new file mode 100644
index 000000000..21706698d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birds-nest-tea-cakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine flour, butter, sugar, vanilla extract, and salt in a bowl to form a dough; stir in pecans.",
+        "Shape dough into a large ball and refrigerate until firm, about 15 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Roll dough into 1-inch balls and place on a baking sheet.",
+        "Make an indentation with thumb in the middle of each ball, forming a 'nest'.",
+        "Fill each nest with about 1 teaspoon chocolate chips.",
+        "Bake nests in the preheated oven until edges are crisp (cookies will not brown), 10 to 12 minutes. Cool cookies on a wire rack, about 15 minutes."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 cup butter, softened",
+        "1/2 cup sifted confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "3/4 cup chopped pecans",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bird's Nest Tea Cakes",
+    "url": "http://allrecipes.com/recipe/220819/birds-nest-tea-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birds-nests-ii.json b/serverless-fleets/data/input/inferencing/recipes/birds-nests-ii.json
new file mode 100644
index 000000000..f583d93b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birds-nests-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place a sheet of waxed paper or foil on a large cookie sheet.  In a large bowl, combine the noodles and the cereal and set aside.",
+        "Melt white chocolate or vanilla candy-coating in a double boiler over hot water (or in the microwave).  Remove from heat and pour over noodles and cereal.",
+        "To form nests, mound 2 tablespoons of the mixture onto the prepared cookie sheet. With the back of a teaspoon, make an indentation in the center of each mound.  Press 3 or 4 candies in the center of each \"nest\".  Allow to set at room temperature until firm."
+    ],
+    "ingredients": [
+        "2 cups chow mein noodles",
+        "2 cups crushed cornflakes cereal",
+        "16 (1 ounce) squares white chocolate",
+        "1/3 cup chocolate covered raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bird's Nests II",
+    "url": "http://allrecipes.com/recipe/10781/birds-nests-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birds-nests-iii.json b/serverless-fleets/data/input/inferencing/recipes/birds-nests-iii.json
new file mode 100644
index 000000000..e7c4938f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birds-nests-iii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Line a cookie sheet with foil and grease with spray-on cooking oil.",
+        "Pour noodles into a large bowl.  Melt the butter and marshmallows over medium heat, stirring until smooth.  Pour marshmallow mixture over noodles, stirring until well coated.",
+        "Rub some butter on hands and form noodle mixture into six round balls.  Place balls on prepared cookie sheet.  With the back of a teaspoon, press the center of each ball to make a hollow indentation.",
+        "Let nests set until they are firm.  Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)"
+    ],
+    "ingredients": [
+        "4 cups chow mein noodles",
+        "3 cups miniature marshmallows",
+        "3 tablespoons butter",
+        "30 small jellybeans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bird's Nests III",
+    "url": "http://allrecipes.com/recipe/10782/birds-nests-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birds-nests-iv.json b/serverless-fleets/data/input/inferencing/recipes/birds-nests-iv.json
new file mode 100644
index 000000000..76ea1f498
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birds-nests-iv.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Separate the eggs.  Chop the nuts fine.",
+        "Cream together 1 cup softened butter and sugar.  Add  the yolks, and beat well.  Add the flour, and mix well.",
+        "Make small balls out of dough.  Roll balls in egg white, and then in the nuts.  Place balls on greased cookie sheets, and press center of cookie with thumb.  Bake at 350 degrees F (175 degrees C) for   8 minutes.  Press center of cookie again, bake until lightly browned 4 to 6 minutes.  Cool cookies on racks.",
+        "To make frosting, begin by blending the water, shortening, vanilla, and 1/4 cup softened butter or margarine together thoroughly. Slowly add confectioners' sugar, and mix until smooth and creamy.  More water may be needed to make desired consistency."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "2 cups all-purpose flour",
+        "2 cups chopped pecans",
+        "1/4 cup warm water",
+        "3/4 cup shortening",
+        "1 teaspoon vanilla extract",
+        "1/4 cup butter, softened",
+        "4 cups confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birds' Nests IV",
+    "url": "http://allrecipes.com/recipe/10834/birds-nests-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birds-nests.json b/serverless-fleets/data/input/inferencing/recipes/birds-nests.json
new file mode 100644
index 000000000..c0fe74775
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birds-nests.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the crispy rice cereal and coconut. In a large saucepan, combine corn syrup, brown sugar, peanut butter, and vanilla. Cook over medium heat stirring frequently until the mixture comes to a boil. Remove from heat, and stir in the coconut and cereal mixture until it is well coated. Set the mixture aside until cool enough to handle.",
+        "Form the mixture into balls, then make an indention in the center so that they look like little bird nests. Place two or three jelly beans into each nest."
+    ],
+    "ingredients": [
+        "3 cups crispy rice cereal",
+        "1 cup flaked coconut",
+        "1/3 cup corn syrup",
+        "1/2 cup brown sugar",
+        "3/4 cup peanut butter",
+        "1 teaspoon vanilla extract",
+        "40 jellybeans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birds' Nests",
+    "url": "http://allrecipes.com/recipe/19257/birds-nests/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biriyani.json b/serverless-fleets/data/input/inferencing/recipes/biriyani.json
new file mode 100644
index 000000000..36f86a2f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biriyani.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro.",
+        "Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.",
+        "Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.",
+        "In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve."
+    ],
+    "ingredients": [
+        "2 1/2 tablespoons olive oil",
+        "3 tablespoons plain yogurt",
+        "2 tablespoons distilled white vinegar",
+        "1 medium onion, sliced",
+        "2 cloves garlic, crushed",
+        "1 tablespoon ginger paste",
+        "2 small green chile peppers",
+        "2 medium tomatoes, chopped",
+        "2 tablespoons garam masala",
+        "1 tablespoon dried mint",
+        "salt and pepper to taste",
+        "5 sprigs cilantro",
+        "1 (3 pound) whole chicken, skin removed and cut into pieces",
+        "2 quarts water",
+        "4 cups uncooked basmati rice",
+        "1 bay leaf",
+        "4 pods green cardamom",
+        "1 pod black cardamom",
+        "1 cinnamon stick",
+        "salt to taste",
+        "1/4 teaspoon powdered yellow food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biriyani",
+    "url": "http://allrecipes.com/recipe/72483/biriyani/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birria-recipe.json b/serverless-fleets/data/input/inferencing/recipes/birria-recipe.json
new file mode 100644
index 000000000..602575ffc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birria-recipe.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place California chile pods and guanjino chile peppers into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.",
+        "Pour chiles and water into a blender; add mixed spices, onion, and salt. Blend until sauce is smooth.",
+        "Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours."
+    ],
+    "ingredients": [
+        "5 California chile pods, seeds and veins removed",
+        "5 guanjino chile peppers, seeds and veins removed",
+        "water to cover",
+        "1 tablespoon mixed spices, or more to taste",
+        "1/4 slice onion",
+        "1/4 cup salt",
+        "3 pounds cubed beef stew meat",
+        "6 bay leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birria",
+    "url": "http://allrecipes.com/recipe/235755/birria-recipe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birthday-bones.json b/serverless-fleets/data/input/inferencing/recipes/birthday-bones.json
new file mode 100644
index 000000000..ba368f689
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birthday-bones.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.",
+        "In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.",
+        "Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks."
+    ],
+    "ingredients": [
+        "2 cups whole wheat flour",
+        "1 tablespoon baking powder",
+        "1 cup unsalted natural peanut butter",
+        "1 cup skim milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birthday Bones",
+    "url": "http://allrecipes.com/recipe/27197/birthday-bones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birthday-cake-white-chocolate-fudge.json b/serverless-fleets/data/input/inferencing/recipes/birthday-cake-white-chocolate-fudge.json
new file mode 100644
index 000000000..6692e0f43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birthday-cake-white-chocolate-fudge.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Line a 9-by-13-inch baking pan with foil.",
+        "Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to simmer, stirring, until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat. Add the white chocolate chips and vanilla, and stir until the chips are completely melted.",
+        "Pour the mixture into the prepared pan, and scatter the nonpareils over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 1 hour. Cut into 1-inch squares."
+    ],
+    "ingredients": [
+        "4 cups marshmallows (about 36)",
+        "2 cups sugar",
+        "1 cup heavy cream",
+        "4 tablespoons unsalted butter",
+        "Pinch kosher salt",
+        "3 cups white chocolate chips (18 ounces)",
+        "2 teaspoons pure vanilla extract",
+        "2 tablespoons multicolored nonpareils"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Fudge Recipes",
+        "Chocolate",
+        "White Chocolate",
+        "Dessert"
+    ],
+    "title": "Birthday Cake White Chocolate Fudge",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/birthday-cake-white-chocolate-fudge"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birthday-cake.json b/serverless-fleets/data/input/inferencing/recipes/birthday-cake.json
new file mode 100644
index 000000000..bd6afd89c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birthday-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).  Grease and flour three 8 inch round pans.",
+        "Sift flour before measuring; resift with salt and baking powder at least twice more.",
+        "Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed.",
+        "In a large bowl, cream butter or margarine and sugar.  Blend in eggs.  Fold sifted mixture, alternately with milk, into creamed mixture.  Stir in vanilla.  Pour batter into prepared pans.",
+        "Bake for 25 to 30 minutes, until cake springs back when touched.  Cool in pans for 10 minutes.  Turn out, and cool on wire rack.  Frost with Decorator Frosting."
+    ],
+    "ingredients": [
+        "1 1/2 cups butter",
+        "2 1/3 cups confectioners' sugar",
+        "7 egg yolks",
+        "4 1/2 cups cake flour",
+        "3/4 teaspoon salt",
+        "2 1/2 teaspoons baking powder",
+        "1 3/4 cups milk",
+        "1 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birthday Cake",
+    "url": "http://allrecipes.com/recipe/7885/birthday-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birthday-party-cake.json b/serverless-fleets/data/input/inferencing/recipes/birthday-party-cake.json
new file mode 100644
index 000000000..43400c43e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birthday-party-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Beat eggs and sugar together for 5 minutes.  Cover and place in the refrigerator overnight.  In the morning, beat the egg and sugar mixture for 5 minutes more.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease three 8 inch cake pans.",
+        "Sift the flour, salt, and baking powder together. Add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture.  Stir in vanilla extract. Pour the batter into the prepared pans.",
+        "Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Let cakes cool then fill and frost with Seven Minute Frosting."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "2 cups white sugar",
+        "2 cups cake flour",
+        "1/2 teaspoon salt",
+        "1 teaspoon vanilla extract",
+        "1 cup boiling milk",
+        "2 teaspoons baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Birthday Party Cake",
+    "url": "http://allrecipes.com/recipe/7809/birthday-party-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/birthday-party-paella-101008.json b/serverless-fleets/data/input/inferencing/recipes/birthday-party-paella-101008.json
new file mode 100644
index 000000000..8754079f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/birthday-party-paella-101008.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and saut\u00e9 until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; saut\u00e9 until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in zucchini and bell peppers. Transfer to another large bowl.",
+        "Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl. (Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)",
+        "Preheat oven to 375\u00b0F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.",
+        "Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer. Sprinkle with parsley. Spoon paella onto plates and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "6 fresh Cajun or hot Italian sausages (about 1 3/4 pounds)",
+        "12 chicken thighs with skin and bones (about 4 1/4 pounds), excess fat trimmed",
+        "2 very large onions, chopped (about 5 cups)",
+        "10 garlic cloves, chopped, plus 1 garlic clove, minced",
+        "12 ounces tomatoes, chopped (about 1 1/2 cups)",
+        "2 bay leaves",
+        "4 medium zucchini, halved crosswise, then quartered lengthwise (about 1 1/4 pounds)",
+        "3 red bell peppers, cut into 1-inch-wide strips",
+        "1 1/2 pounds uncooked large shrimp, peeled, deveined",
+        "Generous pinch plus 1/4 teaspoon saffron threads",
+        "2 1/2 cups arborio rice or medium-grain white rice (about 17 1/2 ounces)",
+        "1 1/2 teaspoons salt",
+        "5 cups canned low-salt chicken broth",
+        "2 teaspoons paprika",
+        "Chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Garlic",
+        "Rice",
+        "Bake",
+        "Saut\u00e9",
+        "Sausage",
+        "Shrimp",
+        "Birthday"
+    ],
+    "title": "Birthday Party Paella",
+    "url": "http://www.epicurious.com/recipes/food/views/birthday-party-paella-101008"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biryani-with-yogurt-marinated-chicken.json b/serverless-fleets/data/input/inferencing/recipes/biryani-with-yogurt-marinated-chicken.json
new file mode 100644
index 000000000..65a4d355c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biryani-with-yogurt-marinated-chicken.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.",
+        "Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.",
+        "Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.",
+        "Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.",
+        "Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.",
+        "Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.",
+        "Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) container whole milk yogurt",
+        "6 cloves garlic, crushed",
+        "2 teaspoons finely grated ginger root",
+        "1 1/2 teaspoons garam masala",
+        "1/2 teaspoon ground turmeric",
+        "salt to taste",
+        "2 pounds skinless, boneless chicken breast halves",
+        "6 cups basmati rice",
+        "1 pinch saffron",
+        "7 3/4 cups water, divided",
+        "1/4 cup olive oil, divided",
+        "3 onions, sliced, separated into rings",
+        "3 tomatoes, sliced",
+        "6 whole cloves",
+        "5 cardamom pods",
+        "3 cinnamon sticks",
+        "1 tablespoon cumin seeds",
+        "2 tablespoons prepared masala curry sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biryani with Yogurt Marinated Chicken",
+    "url": "http://allrecipes.com/recipe/246559/biryani-with-yogurt-marinated-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscochitos-i.json b/serverless-fleets/data/input/inferencing/recipes/biscochitos-i.json
new file mode 100644
index 000000000..ddbdd13eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscochitos-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C)",
+        "Sift flour with baking powder and salt.  Cream shortening with sugar and anise seeds until fluffy.  Beat in eggs one at a time.  Mix in flour and brandy until well blended.",
+        "Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness.  Cut into shapes (the fleur-de-lys is traditional). Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.",
+        "Bake for 10 to 12 minutes in the preheated oven, or until golden brown."
+    ],
+    "ingredients": [
+        "6 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "3 teaspoons baking powder",
+        "2 cups shortening",
+        "1 1/2 cups white sugar",
+        "2 teaspoons anise seed",
+        "2 eggs",
+        "1/4 cup brandy",
+        "1/4 cup white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscochitos I",
+    "url": "http://allrecipes.com/recipe/10307/biscochitos-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscochitos-traditional-cookies.json b/serverless-fleets/data/input/inferencing/recipes/biscochitos-traditional-cookies.json
new file mode 100644
index 000000000..8c71392c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscochitos-traditional-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.",
+        "In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.",
+        "On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.",
+        "Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1845&h=966&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1786717.jpg",
+    "ingredients": [
+        "6 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "\u00bc teaspoon salt",
+        "2 cups lard",
+        "1\u2009\u00bd cups white sugar",
+        "2 teaspoons anise seed",
+        "2  eggs",
+        "\u00bc cup brandy",
+        "\u00bc cup white sugar",
+        "1 tablespoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscochitos Traditional Cookies",
+    "url": "http://allrecipes.com/recipe/88027/biscochitos-traditional-cookies/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscotti-cookies.json b/serverless-fleets/data/input/inferencing/recipes/biscotti-cookies.json
new file mode 100644
index 000000000..854de2310
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscotti-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees F).  Grease 2 baking sheets.",
+        "In a medium bowl, combine flour, sugar, and baking powder.  Cut in the vegetable shortening  until mixture resembles coarse crumbs.",
+        "In a large bowl, beat the eggs until thick and light-colored.  Gradually beat the eggs into the flour mixture.  Fold in the walnuts.",
+        "On a floured surface, roll out the dough 1/4 inch thick.  Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets.",
+        "Bake for 12 to 14 minutes, until lightly colored.  Transfer to wire racks to cool."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 teaspoon baking powder",
+        "6 tablespoons shortening",
+        "4 eggs",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscotti Cookies",
+    "url": "http://allrecipes.com/recipe/10961/biscotti-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscotti-dessert-cookies.json b/serverless-fleets/data/input/inferencing/recipes/biscotti-dessert-cookies.json
new file mode 100644
index 000000000..d355b2398
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscotti-dessert-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine flour, hazelnuts, and baking powder.",
+        "In a large bowl, beat butter and honey until smooth.  Beat in eggs one at a time, beating well after each addition.  Gradually blend in the dry ingredients.",
+        "Divide dough in half.  On prepared baking sheet, form each half into a log about 12 inches long and 2 inches wide, spacing about 2 inches apart.",
+        "Bake for 14 to 16 minutes until golden brown.  Transfer logs to a cutting board and cut on diagonal into 1/2 inch thick slices.  Lay slices on ungreased baking sheet and bake for 10 to 12 minutes longer -- until dry.  Transfer to wire racks to cool.  Store in a tightly sealed container and let them age for a few days before serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups whole wheat flour",
+        "1 cup ground toasted hazelnuts",
+        "2 teaspoons baking powder",
+        "1/2 cup butter, softened",
+        "6 tablespoons honey",
+        "2 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscotti Dessert Cookies",
+    "url": "http://allrecipes.com/recipe/10962/biscotti-dessert-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscotti-toscani.json b/serverless-fleets/data/input/inferencing/recipes/biscotti-toscani.json
new file mode 100644
index 000000000..dc1adf791
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscotti-toscani.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.",
+        "In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.",
+        "Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.",
+        "With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.",
+        "Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container."
+    ],
+    "ingredients": [
+        "1/3 cup butter",
+        "3/4 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon almond extract",
+        "2 teaspoons orange zest",
+        "2 1/4 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/8 teaspoon ground nutmeg",
+        "1/4 teaspoon salt",
+        "1 cup semisweet chocolate chips",
+        "1/2 cup toasted almond pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscotti Toscani",
+    "url": "http://allrecipes.com/recipe/11010/biscotti-toscani/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscotti.json b/serverless-fleets/data/input/inferencing/recipes/biscotti.json
new file mode 100644
index 000000000..de72d50a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscotti.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.",
+        "In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.",
+        "Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted."
+    ],
+    "ingredients": [
+        "1/2 cup vegetable oil",
+        "1 cup white sugar",
+        "3 1/4 cups all-purpose flour",
+        "3 eggs",
+        "1 tablespoon baking powder",
+        "1 tablespoon anise extract, or 3 drops anise oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscotti",
+    "url": "http://allrecipes.com/recipe/17241/biscotti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscuit-waffles-with-lemon-cream-lemon-syrup-and-blueberries.json b/serverless-fleets/data/input/inferencing/recipes/biscuit-waffles-with-lemon-cream-lemon-syrup-and-blueberries.json
new file mode 100644
index 000000000..85e57f160
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscuit-waffles-with-lemon-cream-lemon-syrup-and-blueberries.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Spray a waffle iron with nonstick spray; heat to medium.",
+        "Gather the biscuit scraps into a ball, then press out as thin as possible on a lightly floured work surface; the thinner the biscuit, the fluffier the waffle will be. With a biscuit cutter, cut out biscuits, making sure they will fit into the waffle iron, width-wise.",
+        "When the iron is hot, add the biscuits, one per square, and close the lid. Cook until golden brown, 1 to 2 minutes. Remove and repeat.",
+        "Meanwhile, combine the cream cheese and sugar in a large bowl. Using an electric hand mixer, beat until smooth and well incorporated. Add the cream and lemon zest; beat until light and fluffy. Set aside.",
+        "In a small bowl, combine the lemon juice and maple syrup. Set aside.",
+        "To serve, place two waffles on a plate and top with lemon cream, lemon syrup and blueberries.",
+        "Preheat the oven to 425 degrees F.",
+        "In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.",
+        "In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.",
+        "Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.",
+        "Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.",
+        "Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately."
+    ],
+    "ingredients": [
+        "Nonstick cooking spray",
+        "Dough scraps from Trisha Yearwood's Angel Biscuits, recipe follows",
+        "8 ounces cream cheese, softened",
+        "1/4 cup sugar",
+        "1/2 cup heavy cream",
+        "2 lemons, zested",
+        "Juice of 1 lemon",
+        "1/4 cup maple syrup",
+        "1 cup fresh blueberries, for serving",
+        "5 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon kosher salt",
+        "5 tablespoons sugar",
+        "1/4 cup warm (90 to 110 degrees F) water",
+        "1/2 ounce (2 packages) active dry yeast",
+        "1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted",
+        "2 cups buttermilk"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Biscuit",
+        "Waffle Recipes",
+        "Blueberry",
+        "Fruit",
+        "Buttermilk",
+        "Dairy Recipes",
+        "Cheese",
+        "Cream Cheese Recipes",
+        "Lemon Recipes",
+        "Main Dish Recipes",
+        "Brunch"
+    ],
+    "title": "Biscuit Waffles with Lemon Cream, Lemon Syrup and Blueberries",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/biscuit-waffles-with-lemon-cream-lemon-syrup-and-blueberries"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscuit-wedges-with-fruit-in-vanilla.json b/serverless-fleets/data/input/inferencing/recipes/biscuit-wedges-with-fruit-in-vanilla.json
new file mode 100644
index 000000000..9e2353827
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscuit-wedges-with-fruit-in-vanilla.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven and prepare the baking mix according to package directions for rolled biscuits, adding 2 teaspoons vanilla with the measure of water listed in the package directions. Roll out or pat dough into 6-inch circle on lightly floured surface; cut into 6 wedges. Place, 2 inches apart, on ungreased baking sheet. Brush tops lightly with additional water; sprinkle with cinnamon sugar.",
+        "Bake according to package directions.",
+        "Mix 1/2 cup water and granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, to a syrup-like consistency. Remove from heat; cool slightly. Stir in remaining 2 teaspoons vanilla. Pour over the fruit in large bowl; toss gently to coat.",
+        "Split biscuits horizontally in half. Place bottom halves of biscuits on 6 dessert plates; cover evenly with half of the fruit mixture. Top each with a serving of Reddi-wip and top half of biscuit. Spoon remaining fruit mixture evenly over biscuits; top with additional serving of Reddi-wip."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/979649.jpg",
+    "ingredients": [
+        "1 cup all-purpose baking mix",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon cinnamon sugar",
+        "1/2 cup water",
+        "3 tablespoons granulated sugar",
+        "2 teaspoons vanilla extract",
+        "3 cups cut-up mixed fresh fruit (sliced strawberries, bananas, peaches and/or blueberries)",
+        "Reddi-wip Original Whipped Light Cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscuit Wedges with Fruit in Vanilla Syrup",
+    "url": "http://allrecipes.com/recipe/155124/biscuit-wedges-with-fruit-in-vanilla/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscuits-and-gravy-casserole.json b/serverless-fleets/data/input/inferencing/recipes/biscuits-and-gravy-casserole.json
new file mode 100644
index 000000000..da61de1d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscuits-and-gravy-casserole.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Line the bottom of the prepared baking dish with biscuits.",
+        "Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese.",
+        "Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer.",
+        "Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more water for a thinner gravy. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole.",
+        "Bake in the preheated oven until egg is fluffy and cheese is bubbling, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!\u00ae)",
+        "1 (1 pound) bulk pork sausage",
+        "1 1/2 cups shredded Cheddar cheese, divided",
+        "6 eggs",
+        "1/2 cup milk",
+        "salt and ground black pepper to taste",
+        "1 1/2 cups cold water, or more as needed",
+        "1 (1.5 ounce) package pork gravy mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscuits and Gravy Casserole",
+    "url": "http://allrecipes.com/recipe/245119/biscuits-and-gravy-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscuits-with-blue-cheese-butter.json b/serverless-fleets/data/input/inferencing/recipes/biscuits-with-blue-cheese-butter.json
new file mode 100644
index 000000000..3565b1f2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscuits-with-blue-cheese-butter.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.",
+        "Separate biscuits and cut into quarters; place biscuit pieces into prepared baking dish. Mix unsalted butter and blue cheese together in a bowl until thoroughly combined and brush the butter mixture over the biscuits.",
+        "Bake in the preheated oven until biscuits are golden brown, 10 to 15 minutes. Pull apart to serve."
+    ],
+    "ingredients": [
+        "1 (7.5 ounce) package refrigerated biscuit dough",
+        "1/2 cup unsalted butter, melted",
+        "2 tablespoons crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscuits with Blue Cheese Butter",
+    "url": "http://allrecipes.com/recipe/222040/biscuits-with-blue-cheese-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscuits-with-deer-maple-gravy.json b/serverless-fleets/data/input/inferencing/recipes/biscuits-with-deer-maple-gravy.json
new file mode 100644
index 000000000..cc375e43d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscuits-with-deer-maple-gravy.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.",
+        "To make biscuits, mix the self-rising flour and sugar together in a bowl, and stir in the melted butter and 3/4 cup of milk. Knead the dough very lightly for 5 to 7 times, until it barely hangs together, and roll out to 1/2 inch thick on a floured surface. Cut biscuits with a biscuit cutter or the rim of a glass dipped in flour.",
+        "Bake in the preheated oven for 12 to 14 minutes, until the biscuits are golden brown.",
+        "Melt 2 tablespoons of butter in a large skillet over medium heat, and place the deer meat into the hot butter. Sprinkle the meat with salt and pepper, and pan-fry until golden brown, about 5 minutes. Remove the meat to a platter.",
+        "Pour the chicken broth into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the skillet with a wooden spoon. Stir in 1 cup of milk and the maple syrup, and whisk in all-purpose flour until smooth. Bring the gravy back to a simmer, add salt and pepper to taste, and allow to thicken, whisking to avoid lumps. Return the deer meat to the gravy, and simmer until the gravy is thick, 5-10 minutes. Serve over biscuits."
+    ],
+    "ingredients": [
+        "1 cup self-rising flour",
+        "1/2 tablespoon white sugar",
+        "2 tablespoons butter, melted",
+        "3/4 cup milk",
+        "2 tablespoons butter",
+        "1 pound boneless venison steak, cubed",
+        "salt and ground black pepper to taste",
+        "1/2 cup chicken broth",
+        "1 cup milk",
+        "1 tablespoon maple syrup",
+        "1/4 cup all-purpose flour",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscuits With Deer Maple Gravy",
+    "url": "http://allrecipes.com/recipe/201867/biscuits-with-deer-maple-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/biscuits.json b/serverless-fleets/data/input/inferencing/recipes/biscuits.json
new file mode 100644
index 000000000..4053e0ece
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/biscuits.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly butter 2 muffin tins.",
+        "Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir buttermilk and bacon into flour mixture just until dough holds together.",
+        "Turn dough onto a floured surface and roll into an even thickness. Fold dough over itself a few times. Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins.",
+        "Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "1/4 cup baking powder",
+        "1 1/2 cups butter, cut into large chunks",
+        "1 3/4 cups buttermilk",
+        "8 ounces crumbled cooked bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Biscuits",
+    "url": "http://allrecipes.com/recipe/238958/biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bishops-bread-i.json b/serverless-fleets/data/input/inferencing/recipes/bishops-bread-i.json
new file mode 100644
index 000000000..b1ae2fc07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bishops-bread-i.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.",
+        "Beat egg in mixing bowl until frothy.  Add sugar, oil, and vanilla.  Beat to blend.  Mix in buttermilk.",
+        "In another bowl measure the flour, soda, and salt.  Stir to mix well.  Add walnuts, cherries, raisins, and chips.  Mix together.  Add all at once to liquid batter.  Stir only until just combined.  Pour the batter into the prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1/2 cup white sugar",
+        "1/4 cup vegetable oil",
+        "1 teaspoon vanilla extract",
+        "1 cup buttermilk",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped walnuts",
+        "1/2 cup candied cherries",
+        "1/2 cup currants",
+        "1/2 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bishop's Bread I",
+    "url": "http://allrecipes.com/recipe/6884/bishops-bread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bishops-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/bishops-bread-ii.json
new file mode 100644
index 000000000..93b4da7df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bishops-bread-ii.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.",
+        "In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.",
+        "In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.",
+        "Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.",
+        "Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1 cup margarine, softened",
+        "4 eggs",
+        "4 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2 teaspoons baking powder",
+        "1 cup buttermilk",
+        "1 teaspoon baking soda",
+        "1 1/2 teaspoons vanilla extract",
+        "1 (10 ounce) jar maraschino cherries, drained and juice reserved",
+        "2 (12 ounce) packages semisweet chocolate chips",
+        "2 (8 ounce) packages chopped pitted dates",
+        "1 cup flaked coconut",
+        "2 cups chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bishop's Bread II",
+    "url": "http://allrecipes.com/recipe/25212/bishops-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bishops-cocktail-200477.json b/serverless-fleets/data/input/inferencing/recipes/bishops-cocktail-200477.json
new file mode 100644
index 000000000..313ba6e79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bishops-cocktail-200477.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "2 ounces gin",
+        "2 ounces Stone's ginger wine",
+        "2 or 3 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Wine",
+        "Alcoholic",
+        "Cocktail Party",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bishop's Cocktail",
+    "url": "http://www.epicurious.com/recipes/food/views/bishops-cocktail-200477"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-and-brown-rice-stuffed-peppers.json b/serverless-fleets/data/input/inferencing/recipes/bison-and-brown-rice-stuffed-peppers.json
new file mode 100644
index 000000000..03824aa84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-and-brown-rice-stuffed-peppers.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.",
+        "Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.",
+        "Mix rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper together in a bowl. Spoon rice-bison mixture into each bell pepper.",
+        "Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.",
+        "Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1/2 cup long-grain brown rice",
+        "1 pound ground bison",
+        "6 green bell peppers - tops, seeds, and membranes removed",
+        "1 (8 ounce) can tomato sauce",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon dried oregano",
+        "1 tablespoon all-purpose seasoning (such as Vegata\u00ae)",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon onion powder",
+        "salt and ground black pepper to taste",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1 teaspoon Italian seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bison and Brown Rice Stuffed Peppers",
+    "url": "http://allrecipes.com/recipe/236628/bison-and-brown-rice-stuffed-peppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-and-red-wine-shepherds-pie-357257.json b/serverless-fleets/data/input/inferencing/recipes/bison-and-red-wine-shepherds-pie-357257.json
new file mode 100644
index 000000000..188ad5158
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-and-red-wine-shepherds-pie-357257.json
@@ -0,0 +1,65 @@
+{
+    "directions": [
+        "Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tablespoons oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tablespoonfuls as needed. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).",
+        "Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes. Transfer to bowl of ice water; trim and peel.",
+        "Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.",
+        "Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain. Heat milk, butter, and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.",
+        "Preheat oven to 400\u00b0F. Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.",
+        "Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.",
+        "Try a full-bodied red, like the 2007 Auguste Bessac Crozes-Hermitage (France, $20), with the shepherd's pie."
+    ],
+    "ingredients": [
+        "1/3 cup all purpose flour",
+        "1 tablespoon Hungarian sweet paprika",
+        "1 1/2 teaspoons coarse kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "3 1/2 pounds bison or beef short ribs or 2 1/2 pounds boneless chuck, cut into 2-inch cubes",
+        "1/3 pound rindless slab bacon, cut crosswise into 1/2-inch-thick slices",
+        "2 tablespoons (or more) olive oil",
+        "1 cup chopped onion",
+        "1/2 cup peeled chopped carrot",
+        "1/2 cup chopped celery",
+        "3 garlic cloves, chopped",
+        "2 cups dry red wine (such as Syrah)",
+        "2 2/3 cups low-salt chicken broth",
+        "1 cup canned crushed tomatoes",
+        "2 bay leaves",
+        "1 teaspoon chopped fresh thyme",
+        "1 teaspoon chopped fresh sage",
+        "10 ounces pearl onions",
+        "1 1/2 cups 3/4-inch cubes peeled parsnips",
+        "12 baby turnips, trimmed, peeled",
+        "2 to 2 1/4 pounds russet potatoes, peeled, quartered",
+        "3/4 cup whole milk",
+        "1/2 cup (1 stick) unsalted butter",
+        "1/3 cup heavy whipping cream",
+        "1 teaspoon coarse kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 large egg, beaten to blend",
+        "1 large egg",
+        "1 tablespoon water",
+        "1 cup finely grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Herb",
+        "Onion",
+        "Potato",
+        "High Fiber",
+        "Father's Day",
+        "Dinner",
+        "Buffalo",
+        "Parsnip",
+        "Turnip",
+        "Red Wine",
+        "Potluck",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bison and Red Wine Shepherd's Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/bison-and-red-wine-shepherds-pie-357257"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-dog-roll-ups.json b/serverless-fleets/data/input/inferencing/recipes/bison-dog-roll-ups.json
new file mode 100644
index 000000000..eb253250b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-dog-roll-ups.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F. Sprinkle about 1 tablespoon of the cornmeal on a baking sheet. Unroll crescent rolls and place on top of cornmeal. Spread each crescent with 1 teaspoon of the honey mustard and sprinkle with 1 teaspoon of the cornmeal.",
+        "Top each crescent with 1/2 slice of cheese and place a bison dog at the wide end. Roll up the crescents around the bison dogs. Place roll-ups, seam sides down, on the prepared baking sheet. Sprinkle rolls with remaining cornmeal. Bake for 12 to 15 minutes or until crescents are golden. Combine remaining honey mustard and mayonnaise in a small bowl; serve with roll-ups."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1037655.jpg",
+    "ingredients": [
+        "3 tablespoons yellow cornmeal",
+        "1 (4 ounce) package refrigerated crescent rolls",
+        "1/4 cup honey mustard, divided",
+        "2 slices American cheese, halved diagonally",
+        "4 bison dogs",
+        "2 tablespoons mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bison Dog Roll-Ups",
+    "url": "http://allrecipes.com/recipe/233881/bison-dog-roll-ups/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-fajitas-with-guacamole-salad.json b/serverless-fleets/data/input/inferencing/recipes/bison-fajitas-with-guacamole-salad.json
new file mode 100644
index 000000000..745ed741c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-fajitas-with-guacamole-salad.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.",
+        "Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cover and keep warm. Add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for 6 to 8 minutes or until peppers are tender. Add peppers to onion mixture; cover and keep warm.",
+        "Add the remaining 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned. Remove from skillet and cook remaining bison flank steak.",
+        "Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad",
+        "Guacamole Salad: Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1037656.jpg",
+    "ingredients": [
+        "1 pound bison flank steak",
+        "1 1/2 teaspoons fajita seasoning",
+        "2 tablespoons vegetable oil",
+        "2 cloves garlic, minced",
+        "1 fresh jalapeno pepper, seeded and chopped",
+        "1 large onion, thinly sliced",
+        "1 large green bell pepper, thinly sliced",
+        "1 large red or yellow bell pepper, thinly sliced",
+        "6 (8 inch) flour tortillas, warmed",
+        "Salsa",
+        "Sour cream",
+        "Lime wedges",
+        "Guacamole Salad:",
+        "2 Roma tomatoes, seeded and chopped",
+        "3 tablespoons sliced green onions",
+        "1 fresh jalapeno pepper, seeded and chopped",
+        "2 cloves garlic, minced",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "2 large ripe avocados, halved, seeded, peeled, and coarsely mashed",
+        "Shredded romaine lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bison Fajitas with Guacamole Salad",
+    "url": "http://allrecipes.com/recipe/233884/bison-fajitas-with-guacamole-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-pepperoni-macaroni.json b/serverless-fleets/data/input/inferencing/recipes/bison-pepperoni-macaroni.json
new file mode 100644
index 000000000..06e899084
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-pepperoni-macaroni.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.",
+        "Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.",
+        "Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4608&h=2413&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1042448.jpg",
+    "ingredients": [
+        "2 cups dried elbow macaroni",
+        "\u00bd cup chopped green pepper or frozen peas",
+        "2 tablespoons butter",
+        "\u2153 cup finely chopped onion",
+        "2 tablespoons all-purpose flour",
+        "\u00bc teaspoon salt or to taste",
+        "\u215b teaspoon black pepper",
+        "2 cups milk",
+        "1\u2009\u00bd cups shredded American and Cheddar cheese blend",
+        "1 cup shredded part-skim mozzarella cheese",
+        "4 ounces bison sausage with pepperoni seasoning, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bison Pepperoni Macaroni",
+    "url": "http://allrecipes.com/recipe/233885/bison-pepperoni-macaroni/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-red-curry.json b/serverless-fleets/data/input/inferencing/recipes/bison-red-curry.json
new file mode 100644
index 000000000..5becc751c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-red-curry.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat oil over medium-high heat in a large skillet. Cook bison sirloin steak pieces in hot oil for 5 minutes to brown on all sides. Remove bison sirloin steak pieces from pan. Add coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring mixture to boiling; boil gently for 5 minutes.",
+        "Stir in bell pepper, carrot, mushrooms, and green beans. Continue to boil gently for 5 to 7 minutes more or until vegetables are just tender and sauce has thickened slightly, stirring occasionally. Stir in bison sirloin steak pieces and heat through. Remove from heat and stir in the 1/3 cup basil.",
+        "Serve over jasmine rice. If desired, serve with naan."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 pound bison sirloin steak, cut into bite-size pieces",
+        "1 (14 ounce) can unsweetened coconut milk",
+        "1/3 cup beef broth",
+        "1 tablespoon fish sauce",
+        "1 tablespoon brown sugar",
+        "3 tablespoons red curry paste",
+        "1 cup sliced red or yellow bell pepper",
+        "1 cup sliced carrots",
+        "1 cup sliced fresh mushrooms",
+        "1 cup frozen cut green beans",
+        "1/3 cup chopped fresh basil",
+        "Hot cooked jasmine rice",
+        "Naan (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bison Red Curry",
+    "url": "http://allrecipes.com/recipe/233875/bison-red-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-sausage-apple-and-sage-strata.json b/serverless-fleets/data/input/inferencing/recipes/bison-sausage-apple-and-sage-strata.json
new file mode 100644
index 000000000..6779d707d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-sausage-apple-and-sage-strata.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Cook bison sausage and onion over medium heat in an extra-large skillet until bison sausage is brown. Add apple and cook for 5 more minutes. Drain off fat.",
+        "Whisk eggs, milk, sage, and pepper in a large bowl.",
+        "Place bread cubes in prepared baking dish. Top with bison sausage mixture and the cheese. Gently mix to evenly distribute ingredients. Pour egg mixture over bread mixture.",
+        "Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1037650.jpg",
+    "ingredients": [
+        "Nonstick cooking spray",
+        "1 pound bison breakfast sausage",
+        "1 medium onion, chopped",
+        "2 tart cooking apples, cored and chopped",
+        "8 eggs",
+        "2 cups milk",
+        "1 tablespoon chopped fresh sage leaves",
+        "1/4 teaspoon black pepper",
+        "1 (12 ounce) loaf firm-textured French or Italian bread, cut into 1-inch cubes",
+        "1 cup shredded provolone cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bison Sausage, Apple and Sage Strata",
+    "url": "http://allrecipes.com/recipe/233869/bison-sausage-apple-and-sage-strata/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-souvlaki-skewers.json b/serverless-fleets/data/input/inferencing/recipes/bison-souvlaki-skewers.json
new file mode 100644
index 000000000..9c9bae849
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-souvlaki-skewers.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.",
+        "For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.",
+        "Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.",
+        "For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce.",
+        "Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1037642.jpg",
+    "ingredients": [
+        "1 1/2 pounds bison skirt steak",
+        "3 tablespoons olive oil",
+        "3 tablespoons lemon juice",
+        "3 teaspoons finely shredded lemon zest",
+        "3 cloves garlic, minced",
+        "1 teaspoon salt",
+        "1/2 teaspoon dried oregano",
+        "1/4 teaspoon black pepper",
+        "25 to 30 6- to 8-inch skewers*",
+        "Yogurt-Cucumber Sauce:",
+        "2 cups plain Greek yogurt",
+        "1 cup peeled, seeded, and diced cucumber",
+        "2 tablespoons thinly sliced green onion",
+        "2 cloves garlic, minced",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bison Souvlaki Skewers",
+    "url": "http://allrecipes.com/recipe/233860/bison-souvlaki-skewers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-stew.json b/serverless-fleets/data/input/inferencing/recipes/bison-stew.json
new file mode 100644
index 000000000..b78f050d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-stew.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour."
+    ],
+    "ingredients": [
+        "2 tablespoons canola oil",
+        "2 pounds bison meat, cut into 1-inch cubes",
+        "1 tablespoon canola oil",
+        "1 cup minced yellow onion",
+        "1/2 cup minced celery",
+        "2 cloves garlic, minced",
+        "2 tablespoons flour",
+        "4 cups low-sodium chicken broth",
+        "1 cup water",
+        "2 tablespoons white wine",
+        "1 teaspoon salt (optional)",
+        "1/2 teaspoon ground black pepper",
+        "3 whole cloves",
+        "1 (8 ounce) can tomato sauce",
+        "2 tablespoons chopped fresh parsley",
+        "1/4 teaspoon ground thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bison Stew",
+    "url": "http://allrecipes.com/recipe/179348/bison-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bison-tenderloin-with-cherry-onion-ch.json b/serverless-fleets/data/input/inferencing/recipes/bison-tenderloin-with-cherry-onion-ch.json
new file mode 100644
index 000000000..4bce0e88f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bison-tenderloin-with-cherry-onion-ch.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.",
+        "Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)",
+        "Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.",
+        "Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.",
+        "Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1037660.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 (3 pound) bison tenderloin roast",
+        "1 teaspoon kosher salt",
+        "1 teaspoon dried thyme",
+        "1/2 teaspoon coarsely ground black pepper",
+        "Cherry-Onion Chutney:",
+        "1 tablespoon olive oil",
+        "1 1/2 cups chopped onion",
+        "3/4 cup packed brown sugar",
+        "1/4 cup balsamic vinegar",
+        "1/2 teaspoon ground cinnamon",
+        "1/8 teaspoon ground cloves",
+        "Dash cayenne pepper",
+        "3 cups frozen tart red pitted cherries",
+        "1 medium pear, cored and chopped",
+        "Salt and black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bison Tenderloin with Cherry-Onion Chutney",
+    "url": "http://allrecipes.com/recipe/233877/bison-tenderloin-with-cherry-onion-ch/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bisquick-bars.json b/serverless-fleets/data/input/inferencing/recipes/bisquick-bars.json
new file mode 100644
index 000000000..67527ffc1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bisquick-bars.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.",
+        "Beat baking mix, eggs, and sugar together into a smooth batter. Fold coconut and pecans through the batter.",
+        "Bake in preheated oven until set in the center, 30 to 35 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3072&h=1608&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3314188.jpg",
+    "ingredients": [
+        "2 cups baking mix (such as Bisquick \u00ae)",
+        "4  eggs, beaten",
+        "1 (16 ounce) package brown sugar",
+        "1 cup flaked coconut",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bisquick&reg; Bars",
+    "url": "http://allrecipes.com/recipe/237402/bisquick-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bisquick-sausage-balls.json b/serverless-fleets/data/input/inferencing/recipes/bisquick-sausage-balls.json
new file mode 100644
index 000000000..84eef6d62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bisquick-sausage-balls.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.",
+        "Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.",
+        "Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "6 cups baking mix (such as Bisquick \u00ae)",
+        "2 pounds shredded extra-sharp Cheddar cheese",
+        "1 pound sage-flavored pork sausage (such as Neese's\u00ae Extra Sage Sausage), at room temperature",
+        "1 pound hot pork sausage (such as Neese's\u00ae Hot Sausage), at room temperature"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bisquick\u00ae Sausage Balls",
+    "url": "http://allrecipes.com/recipe/230225/bisquick-sausage-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bisquick-substitute.json b/serverless-fleets/data/input/inferencing/recipes/bisquick-substitute.json
new file mode 100644
index 000000000..5373d17e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bisquick-substitute.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bisquick\u00ae Substitute",
+    "url": "http://allrecipes.com/recipe/244311/bisquick-substitute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bisschopswijn.json b/serverless-fleets/data/input/inferencing/recipes/bisschopswijn.json
new file mode 100644
index 000000000..a8a7ddd85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bisschopswijn.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large saucepan on medium-low heat, combine wine, sugar, and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.",
+        "Heat slowly on low heat for about 30 minutes or until steaming; do not let it boil. Heat your glasses in warm water before serving."
+    ],
+    "ingredients": [
+        "1 (750 milliliter) bottle red wine",
+        "1/2 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1 orange",
+        "8 whole cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bisschopswijn",
+    "url": "http://allrecipes.com/recipe/20197/bisschopswijn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bistec-con-chiles-verdes-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bistec-con-chiles-verdes-recipe.json
new file mode 100644
index 000000000..1c1e15803
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bistec-con-chiles-verdes-recipe.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks. Allow to rest.",
+        "Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion. Cook for 5 minutes, until the onion is translucent. Remove and cool.",
+        "Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots. Cook softly over medium heat until translucent, about 5 minutes. Then add the chile-onion mixture and cook for another 5 minutes. Then add the nopales. Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside.",
+        "On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill. Allow to rest for 5 minutes, then slice into 1-inch pieces. Divide the chile-onion mixture onto 4 plates and top with the sliced steak. Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt. Good to go. Serve and enjoy!",
+        "Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles. Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes.",
+        "Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.",
+        "Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder. Stir them really well to combine.",
+        "Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.",
+        "In a blender, puree the epazote, cilantro, garlic, lime juice, salt and pepper with 1/2 cup water. Then take herb puree and mix well with softened butter until a green butter occurs. Once mixed, you can wrap in parchment paper and freeze. It keeps for up to a month."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil, plus extra to drizzle on steaks",
+        "Two 16-ounce New York strip steaks (1/2 a steak per serving)",
+        "4 tablespoons Aaron's Adobo, recipe follows",
+        "2 poblano chiles, roasted, peeled and seeded, thinly sliced",
+        "1 jalapeno chile, roasted, peeled and seeded, thinly sliced",
+        "1 white onion, thinly sliced",
+        "1 medium shallot, thinly sliced",
+        "1/2 cup nopales, grilled for 5 minutes on each side and sliced",
+        "Epazote Butter, recipe follows",
+        "Salt and freshly ground black pepper",
+        "1/4 cup cumin seeds",
+        "1/4 cup coriander seeds",
+        "1/4 cup fennel seeds",
+        "1/4 cup yellow mustard seeds",
+        "2 ancho chiles, stemmed, seeded, deveined and torn into small pieces",
+        "2 pasilla chiles, stemmed, seeded, deveined and torn into small pieces",
+        "1/2 cup dried whole oregano (preferably Mexican)",
+        "1/4 cup Spanish paprika (pimenton), preferably sweet or hot",
+        "2 tablespoons garlic powder",
+        "2 tablespoons onion powder",
+        "1 bunch epazote leaves, picked (about 2 cups)",
+        "1 bunch fresh cilantro, roughly chopped (about 1 cup)",
+        "1 clove garlic",
+        "Juice of 1 lime",
+        "1 teaspoon salt",
+        "1 teaspoon freshly ground black pepper",
+        "1/2 pound butter, softened"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Steak",
+        "Sauce Recipes",
+        "Beef",
+        "Meat",
+        "Main Dish Recipes",
+        "Sauteing Recipes"
+    ],
+    "title": "Bistec Con Chiles Verdes",
+    "url": "http://www.foodnetwork.com/recipes/aaron-sanchez/bistec-con-chiles-verdes-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bistec-encebollao.json b/serverless-fleets/data/input/inferencing/recipes/bistec-encebollao.json
new file mode 100644
index 000000000..056417080
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bistec-encebollao.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.",
+        "When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes."
+    ],
+    "ingredients": [
+        "2 pounds beef sirloin steak, sliced thinly across the grain",
+        "1/2 cup olive oil",
+        "2 tablespoons minced garlic",
+        "1 pinch dried oregano",
+        "1 (.18 ounce) packet sazon seasoning",
+        "2 large white onions, sliced into rings",
+        "1/4 cup distilled white vinegar",
+        "1 cup beef stock",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bistec Encebollao",
+    "url": "http://allrecipes.com/recipe/152032/bistec-encebollao/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bistecca-alla-fiorentina-tuscan-port.json b/serverless-fleets/data/input/inferencing/recipes/bistecca-alla-fiorentina-tuscan-port.json
new file mode 100644
index 000000000..e4bb4ef9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bistecca-alla-fiorentina-tuscan-port.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.",
+        "Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.",
+        "Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.",
+        "Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.",
+        "To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt."
+    ],
+    "ingredients": [
+        "4 sprigs fresh rosemary, chopped",
+        "1 (2 1/2 pound) choice or prime porterhouse steak",
+        "3 tablespoons Tuscan olive oil",
+        "Moist, grey sea salt and freshly cracked pepper to taste",
+        "6 lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bistecca alla Fiorentina (Tuscan Porterhouse)",
+    "url": "http://allrecipes.com/recipe/135541/bistecca-alla-fiorentina-tuscan-port/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bistecca-alla-fiorentina.json b/serverless-fleets/data/input/inferencing/recipes/bistecca-alla-fiorentina.json
new file mode 100644
index 000000000..27d865b08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bistecca-alla-fiorentina.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Take the meat out of the refrigerator about 2 hours before cooking it. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.",
+        "Rub the meat on both sides with the olive oil. (Do not add any salt at this point.)",
+        "Using tongs, lay the steak directly over the hottest part of the fire or the heat elements, about 5 inches above the fire. Cook until browned and juicy on the first side, 5 to 7 minutes. Turn the steak and sprinkle with salt. Cook on the second side until browned and juicy, 5 to 7 minutes more. Then turn the meat over once again and sprinkle with salt.",
+        "Transfer the steak to a cutting board and season generously with pepper. Garnish with lemon wedges and the arugula and serve immediately. Serves 2.",
+        "Adapted from Williams-Sonoma",
+        "Essentials of Italian",
+        "by Michele Scicolone (Oxmoor House, 2007)."
+    ],
+    "ingredients": [
+        "1 T-bone or porterhouse steak, cut from the rib with the bone, 1 1/2 lb.",
+        "2 Tbs. extra-virgin olive oil",
+        "Sea salt and freshly ground pepper, to taste",
+        "Lemon wedges for garnish",
+        "1 1/2 cups baby arugula"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Bistecca alla Fiorentina",
+    "url": "http://www.williams-sonoma.com/recipe/bistecca-alla-fiorentina.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bistro-steak-with-buttermilk-onion-rings-51223910.json b/serverless-fleets/data/input/inferencing/recipes/bistro-steak-with-buttermilk-onion-rings-51223910.json
new file mode 100644
index 000000000..91ca2b97c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bistro-steak-with-buttermilk-onion-rings-51223910.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Whisk hazelnut oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.",
+        "Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6\u20138 minutes per side for medium-rare. Let rest 10 minutes.",
+        "While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 tablespoon vinegar and 1/2 cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.",
+        "Fit a medium saucepan with thermometer; pour in oil to measure 3\". Heat over medium-high heat until thermometer registers 350\u00b0F.",
+        "Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.",
+        "Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.",
+        "Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings."
+    ],
+    "ingredients": [
+        "2 tablespoons hazelnut, walnut, or olive oil",
+        "2 tablespoons Sherry vinegar, divided",
+        "Kosher salt, freshly ground pepper",
+        "2 tablespoons vegetable oil",
+        "1 1 1/2 pound hanger steak, center membrane removed, cut into 4 equal pieces",
+        "2 tablespoons unsalted butter",
+        "1 medium shallot, finely chopped",
+        "1 tablespoon finely chopped fresh thyme",
+        "2 teaspoons black peppercorns, coarsely chopped",
+        "2 teaspoons dry green peppercorns, coarsely chopped",
+        "1 tablespoon Dijon mustard",
+        "Vegetable oil (for frying; about 3 1/2 cups)",
+        "3/4 cup buttermilk",
+        "2 tablespoons apple cider vinegar",
+        "1 1/2 cups all-purpose flour",
+        "Kosher salt, freshly ground pepper",
+        "1 large onion, sliced 1/8\" thick, rings separated",
+        "6 cups watercress leaves with tender stems",
+        "Special equipment: A deep-fry thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Fry",
+        "Dinner",
+        "Meat",
+        "Steak",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bistro Steak with Buttermilk Onion Rings",
+    "url": "http://www.epicurious.com/recipes/food/views/bistro-steak-with-buttermilk-onion-rings-51223910"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bistro-veal-burgers.json b/serverless-fleets/data/input/inferencing/recipes/bistro-veal-burgers.json
new file mode 100644
index 000000000..cac460f77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bistro-veal-burgers.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.",
+        "Preheat a grill for medium heat.",
+        "Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns."
+    ],
+    "ingredients": [
+        "1 slice bread, torn into small pieces",
+        "2 tablespoons milk",
+        "1 tablespoon Worcestershire sauce",
+        "1 egg",
+        "2 basil leaves, chopped",
+        "1 teaspoon minced fresh rosemary",
+        "1 teaspoon pepper",
+        "1 pound ground veal",
+        "4 (1 ounce) slices Cheddar or pepper jack cheese (optional)",
+        "4 hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bistro Veal Burgers",
+    "url": "http://allrecipes.com/recipe/139472/bistro-veal-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bite-size-chipotle-chicken-soft-tacos-em-tinga-de-pollo-em-51142270.json b/serverless-fleets/data/input/inferencing/recipes/bite-size-chipotle-chicken-soft-tacos-em-tinga-de-pollo-em-51142270.json
new file mode 100644
index 000000000..6d776e5ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bite-size-chipotle-chicken-soft-tacos-em-tinga-de-pollo-em-51142270.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Combine chicken with water, half of onion, whole garlic clove, bay leaf, and 1 teaspoon salt in a medium (3- to 4- quart) saucepan. Bring to a boil, then reduce heat and cook at a bare simmer for 10 minutes. Cover and let sit until chicken is just cooked through (165\u00b0F on an instant-read thermometer), about 15 minutes. Transfer chicken to a cutting board. Strain and reserve 1 cup of broth for tinga and save remaining broth for another use.",
+        "When chicken is cool enough to handle, shred it, discarding skin and bones.",
+        "Cut an X in the bottom of each tomato. Blanch in a saucepan of boiling water for 1 minute. Transfer tomatoes to a bowl of ice water. Peel and core, then finely chop.",
+        "Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and crumble in oregano, then cook, stirring, until fragrant, 1 minute. Add tomato and continue to cook, stirring occasionally, until thickened but still saucy, 10 to 15 minutes.",
+        "Preheat oven to 350\u00b0F (a toaster oven works fine, too).",
+        "Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes. Cool to warm and moisten with additional cooking liquid if mixture looks dry.",
+        "Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles). Wrap each stack in foil and warm through in oven, 5 to 10 minutes.",
+        "To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto center of each tortilla. Sprinkle with cheese and top each taco with a cilantro sprig."
+    ],
+    "ingredients": [
+        "1 1/4 to 1 1/2 pounds chicken breasts with skin and bones",
+        "5 cups water",
+        "1 large white onion, finely chopped and divided",
+        "2 large garlic cloves; 1 whole, 1 finely chopped",
+        "1 Turkish bay leaf",
+        "Salt",
+        "1 pound plum tomatoes (about 4; see Cooks' notes)",
+        "2 tablespoons canola oil",
+        "1/2 teaspoon dried oregano",
+        "1 to 1 1/2 tablespoons finely chopped chipotle in adobo, including some sauce",
+        "24 (5- to 6-inch) soft corn tortillas",
+        "1/4 cup crumbled cotija or mild goat cheese",
+        "24 small sprigs cilantro",
+        "Special equipment: Instant-read thermometer (optional); a 3-inch round cookie/biscuit cutter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Tomato",
+        "Appetizer",
+        "Braise",
+        "Cocktail Party",
+        "Cinco de Mayo",
+        "New Year's Eve",
+        "Party",
+        "Tortillas",
+        "Chile Pepper",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Bite-Size Chipotle Chicken Soft Tacos (_tinga de pollo_)",
+    "url": "http://www.epicurious.com/recipes/food/views/bite-size-chipotle-chicken-soft-tacos-em-tinga-de-pollo-em-51142270"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bite-size-lemon-tea-cakes.json b/serverless-fleets/data/input/inferencing/recipes/bite-size-lemon-tea-cakes.json
new file mode 100644
index 000000000..f55e1c07e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bite-size-lemon-tea-cakes.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.",
+        "Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.",
+        "Pour batter into muffin tins, filling each cup 2/3 full.",
+        "Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.",
+        "Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.",
+        "Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour."
+    ],
+    "ingredients": [
+        "2 1/4 cups white sugar",
+        "1 1/2 cups butter, softened",
+        "1 (8 ounce) package cream cheese, softened",
+        "6 eggs",
+        "3 tablespoons lemon juice",
+        "2 teaspoons lemon extract",
+        "1 1/2 teaspoons lemon zest",
+        "1 teaspoon vanilla extract",
+        "3 cups all-purpose flour",
+        "Glaze:",
+        "5 1/4 cups confectioners' sugar",
+        "1/2 cup 2% milk",
+        "3 tablespoons 2% milk",
+        "3 1/2 teaspoons lemon extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bite-Size Lemon Tea Cakes",
+    "url": "http://allrecipes.com/recipe/257237/bite-size-lemon-tea-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bite-size-stollen-stollenkonfekt.json b/serverless-fleets/data/input/inferencing/recipes/bite-size-stollen-stollenkonfekt.json
new file mode 100644
index 000000000..2ca1cfbca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bite-size-stollen-stollenkonfekt.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat the oven to 350\u00b0F/180\u00b0C. Line two baking sheets with parchment paper.",
+        "To make the dough: Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the Quark, grated lemon peel, vanilla extract, and rum; beat until well combined.",
+        "In a separate bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Add to the Quark mixture and beat together until just combined. Briefly beat in the almonds and raisins."
+    ],
+    "ingredients": [
+        "7 tablespoons/100g unsalted high-fat, European-style butter, at room temperature",
+        "1/3 cup plus 1 tablespoon/80g granulated sugar",
+        "1 cup/250g Quark, drained if necessary",
+        "Grated peel of 1 organic lemon",
+        "1/2 teaspoon vanilla extract",
+        "1 tablespoon dark rum",
+        "2 1/3 cups, scooped and leveled, plus 1 tablespoon/ 300g all-purpose flour",
+        "1/4 teaspoon salt",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon ground cloves",
+        "1/8 teaspoon ground cardamom",
+        "1 1/2 teaspoons baking powder",
+        "1/2 cup/75g blanched whole almonds, chopped",
+        "1 cup/150g raisins",
+        "7 tablespoons/100g unsalted butter",
+        "13 tablespoons/100g confectioners\u2019 sugar",
+        "3 tablespoons Vanilla Sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Christmas",
+        "Bread",
+        "Cardamom",
+        "Clove",
+        "Dried Fruit",
+        "Raisin",
+        "Almond",
+        "snack",
+        "Breakfast",
+        "Dessert"
+    ],
+    "title": "Bite-Size Stollen (*Stollenkonfekt*)",
+    "url": "http://www.epicurious.com/recipes/food/views/bite-size-stollen-stollenkonfekt"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bite-sized-cheesecake-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/bite-sized-cheesecake-cupcakes.json
new file mode 100644
index 000000000..a33fd53dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bite-sized-cheesecake-cupcakes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with foil cupcake liners.",
+        "Place a vanilla wafer cookie into the bottom of each cupcake liner.",
+        "Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl until smooth; pour atop the cookies until the liners are about 3/4 full.",
+        "Bake in preheated oven until center is nearly set and slightly collapsed, about 20 minutes.",
+        "Refrigerate cupcakes 2 hours to overnight. Spoon cherry pie filling onto the cupcakes."
+    ],
+    "ingredients": [
+        "12 vanilla wafer cookies",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/2 cup white sugar",
+        "2 eggs, beaten",
+        "1/2 teaspoon vanilla extract",
+        "3/4 cup cherry pie filling, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bite-Sized Cheesecake Cupcakes",
+    "url": "http://allrecipes.com/recipe/239792/bite-sized-cheesecake-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-chocolate-lavender-and-banan.json b/serverless-fleets/data/input/inferencing/recipes/bitter-chocolate-lavender-and-banan.json
new file mode 100644
index 000000000..8c895ea59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-chocolate-lavender-and-banan.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan and line with parchment paper.",
+        "Beat banana, sugar, butter, and shortening together until smooth; mix in eggs. Stir fresh orange zest, dried orange peel, nutmeg, and vanilla extract into mixture. Gradually stir flour into moist ingredients. Fold chocolate and lavender into batter. Spoon batter into prepared loaf pan. Sprinkle coarse sugar crystals over batter.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour."
+    ],
+    "ingredients": [
+        "1 cup mashed banana",
+        "3/4 cup white sugar",
+        "1/2 cup butter, softened",
+        "1/2 cup vegetable shortening",
+        "2 large eggs",
+        "2 teaspoons grated fresh orange zest",
+        "2 teaspoons dried orange peel",
+        "1 teaspoon grated nutmeg",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 cup chopped bitter chocolate",
+        "1 teaspoon dried lavender flowers",
+        "1 tablespoon coarse sugar for decorating (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bitter Chocolate, Lavender, and Banana Tea Loaf",
+    "url": "http://allrecipes.com/recipe/231317/bitter-chocolate-lavender-and-banan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-crush-235782.json b/serverless-fleets/data/input/inferencing/recipes/bitter-crush-235782.json
new file mode 100644
index 000000000..44febfd94
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-crush-235782.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Fill an 8- to 10-ounce highball glass with crushed ice. Stir together Aperol, rum, lemon juice, and bitters in a small glass measuring cup. Add sugar to taste, stirring until sugar is dissolved, then pour over ice."
+    ],
+    "ingredients": [
+        "Crushed ice",
+        "2 ounces (1/4 cup) Aperol (bitter orange aperitif)",
+        "1 1/2 ounces (3 tablespoons) white rum",
+        "1 teaspoon fresh lemon juice",
+        "2 dashes orange bitters",
+        "1/2 to 1 teaspoon sugar",
+        "Garnish: 1 (1 1/2-inch-long) lemon twist"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Liqueur",
+        "Rum",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lemon",
+        "Orange",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Bitter Crush",
+    "url": "http://www.epicurious.com/recipes/food/views/bitter-crush-235782"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-greens-and-grapes-with-blue-cheese-dressing-107179.json b/serverless-fleets/data/input/inferencing/recipes/bitter-greens-and-grapes-with-blue-cheese-dressing-107179.json
new file mode 100644
index 000000000..2218ed9da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-greens-and-grapes-with-blue-cheese-dressing-107179.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Pur\u00e9e all dressing ingredients in a blender until very smooth, about 1 minute.",
+        "Toss together fris\u00e9e, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing."
+    ],
+    "ingredients": [
+        "1/3 cup 1% fat cottage cheese",
+        "3 tablespoons nonfat plain yogurt",
+        "2 tablespoons well-shaken buttermilk",
+        "2 teaspoons water",
+        "1/2 teaspoon fresh lemon juice",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 1/2 oz blue cheese (scant 1/4 packed cup)",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "6 ounces fris\u00e9e, torn into bite-size pieces (5 cups)",
+        "8 ounces escarole , core and tough leaves discarded, torn into bite-size pieces (4 1/2 cups)",
+        "1 head radicchio (1/4 pound), cut into 1/2-inch pieces (2 cups)",
+        "1 cup red seedless grapes, halved"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Side",
+        "No-Cook",
+        "Low Fat",
+        "Quick & Easy",
+        "Yogurt",
+        "Salad Dressing",
+        "Blue Cheese",
+        "Fall",
+        "Healthy",
+        "Escarole",
+        "Grape",
+        "Cottage Cheese",
+        "Gourmet",
+        "Vegetarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bitter Greens and Grapes with Blue Cheese Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/bitter-greens-and-grapes-with-blue-cheese-dressing-107179"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-greens-with-carrots-turnips-and-oranges.json b/serverless-fleets/data/input/inferencing/recipes/bitter-greens-with-carrots-turnips-and-oranges.json
new file mode 100644
index 000000000..188e5611e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-greens-with-carrots-turnips-and-oranges.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8\u201310 minutes. Let cool; coarsely chop.",
+        "Whisk vinegar, lemon juice, shallot, and mustard in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with kosher salt and pepper. Stir in thyme.",
+        "Toss watercress, radicchio, carrots, turnips, oranges, kumquats (if using), and toasted walnuts in a large bowl. Drizzle with vinaigrette, season with sea salt and pepper, and toss again to coat."
+    ],
+    "ingredients": [
+        "1/2 cup walnuts",
+        "2 tablespoons Champagne vinegar or Riesling vinegar",
+        "2 tablespoons fresh lemon juice",
+        "1 tablespoon finely chopped shallot",
+        "1 tablespoons whole grain mustard",
+        "1/3 cup grapeseed oil or olive oil",
+        "Kosher salt, freshly ground pepper",
+        "1 teaspoons thyme leaves",
+        "3 cups watercress, tough stems removed",
+        "1/2 head of radicchio, halved lengthwise, core removed, leaves separated",
+        "6 baby carrots, scrubbed, thinly sliced into rounds",
+        "4 baby turnips, preferably Tokyo, tops trimmed to 1/2\", scrubbed, very thinly sliced lengthwise",
+        "2 oranges, peel and white pith removed, sliced into rounds, seeds removed",
+        "1/4 cup kumquats, sliced into rounds, seeds removed (optional)",
+        "Flaky sea salt (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Healthy",
+        "Low Fat",
+        "High Fiber",
+        "Vegan",
+        "Vegetarian",
+        "Vegetable",
+        "Root Vegetable",
+        "Kid-Friendly",
+        "Radicchio",
+        "Watercress",
+        "Carrot",
+        "Turnip",
+        "Orange",
+        "Kumquat",
+        "Lunch",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bitter Greens with Carrots, Turnips, and Oranges",
+    "url": "http://www.epicurious.com/recipes/food/views/bitter-greens-with-carrots-turnips-and-oranges"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-greens-with-sauteed-corn-shallots-56389844.json b/serverless-fleets/data/input/inferencing/recipes/bitter-greens-with-sauteed-corn-shallots-56389844.json
new file mode 100644
index 000000000..588657fb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-greens-with-sauteed-corn-shallots-56389844.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.",
+        "Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon",
+        "2 chopped shallots",
+        "Salt and pepper",
+        "4 cups fresh corn kernels",
+        "3 tablespoons Sherry vinegar or red wine vinegar",
+        "1 tablespoon olive oil",
+        "1 bunch dandelion greens or arugula (about 8 cups)",
+        "2 chopped Medjool dates",
+        "Shaved Parmesan",
+        "Pinch of chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Pork",
+        "Kid-Friendly",
+        "Lunch",
+        "Parmesan",
+        "Date",
+        "Corn",
+        "Arugula",
+        "Summer",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bitter Greens with Saut\u00e9ed Corn & Shallots",
+    "url": "http://www.epicurious.com/recipes/food/views/bitter-greens-with-sauteed-corn-shallots-56389844"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-lemon-soda.json b/serverless-fleets/data/input/inferencing/recipes/bitter-lemon-soda.json
new file mode 100644
index 000000000..bb50353d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-lemon-soda.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine sugar, water, lemon zest, and lavender in a pot and cover; bring to a boil. Cook mixture until sugar is dissolved, 5 to 10 minutes. Remove pot from heat and cool syrup to room temperature, about 15 minutes.",
+        "Pour lemon juice into a pitcher, strain syrup into lemon juice, and stir until concentrate is evenly mixed. Refrigerate concentrate until chilled, at least 1 hour.",
+        "Fill serving glasses with ice and pour about 2 ounces concentrate into each glass; top with tonic water and stir."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "1 1/2 cups water",
+        "1 lemon, zested",
+        "2 sprigs fresh lavender",
+        "3 cups lemon juice",
+        "4 cups ice cubes, or as needed",
+        "1 (11 fluid ounce) bottle cold tonic water, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bitter Lemon Soda",
+    "url": "http://allrecipes.com/recipe/239220/bitter-lemon-soda/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-melon-and-black-bean-sauce-bee.json b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-and-black-bean-sauce-bee.json
new file mode 100644
index 000000000..78f061d62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-and-black-bean-sauce-bee.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Fill a bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Cook the bitter melon in the boiling water until tender yet firm, about 2 minutes; strain the melon. Place the melon into the ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain melon.",
+        "Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a bowl. Add beef and toss to evenly coat. Marinate in the refrigerator for 1 hour.",
+        "Heat wok, or a large skillet, on high until smoking. Add 1 tablespoon oil. Lay beef evenly across the bottom of the wok; cook until browned, about 2 minutes per side. Remove beef. Pour in 1 teaspoon of oil; allow to heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.",
+        "Stir black bean sauce into melon mixture. Stir in remaining soy sauce, oyster sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Uncover and mix in remaining cornstarch and 1 teaspoon water and stir until thickened."
+    ],
+    "ingredients": [
+        "ice cubes",
+        "1 bitter melon, seeded and sliced",
+        "2 teaspoons soy sauce, divided",
+        "2 teaspoons cornstarch, divided",
+        "1/4 teaspoon baking soda",
+        "6 ounces beef, sliced",
+        "1 tablespoon oil",
+        "1 teaspoon oil",
+        "1/2 onion, sliced",
+        "2 cloves garlic",
+        "1 tablespoon chopped fresh ginger",
+        "1 tablespoon black bean sauce",
+        "1 tablespoon oyster sauce",
+        "1 pinch white sugar, or to taste",
+        "3/4 cup water",
+        "1 teaspoon water",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bitter Melon and Black Bean Sauce Beef",
+    "url": "http://allrecipes.com/recipe/254527/bitter-melon-and-black-bean-sauce-bee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-melon-and-brinjal-eggplant-r.json b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-and-brinjal-eggplant-r.json
new file mode 100644
index 000000000..8e35d7282
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-and-brinjal-eggplant-r.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a pot of water to a boil. Add the bitter melon and eggplant to the boiling water and return to a boil; cook at a boil for 2 minutes. Drain. Rinse with cold water to stop from cooking further.",
+        "Toss the bitter melon, eggplant, carrot, garlic, green chile peppers, and sweet onion in a large bowl; cover with plastic wrap and set aside.",
+        "Stir the water, vinegar, ginger, sugar, and salt together in a pot; bring to a boil until the sugar has dissolved completely. Set aside to cool completely. Pour the cooled vinegar mixture over the vegetables in the bowl, assuring the vegetables are completely submerged. Cover and refrigerate. Serve cold."
+    ],
+    "ingredients": [
+        "1 bitter melon, seeded and cut into matchsticks",
+        "1 eggplant, cut into matchsticks",
+        "1 carrot, cut into matchsticks",
+        "4 cloves garlic, sliced thin",
+        "2 green chile peppers, seeded and sliced thin",
+        "1 small sweet onion, diced",
+        "1/2 cup water",
+        "1/2 cup distilled white vinegar",
+        "2 (2 inch) pieces minced fresh ginger root",
+        "1 cup white sugar",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bitter Melon and Brinjal (Eggplant) Relish",
+    "url": "http://allrecipes.com/recipe/212925/bitter-melon-and-brinjal-eggplant-r/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-melon-jelly-with-sago.json b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-jelly-with-sago.json
new file mode 100644
index 000000000..8afb53f57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-jelly-with-sago.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the bitter melon and salt into a bowl; toss until melon is covered. Let sit until bitterness is extracted, about 40 minutes. Rinse melon under cold running water. Run the melon through a juicer to collect 1/2 to 1 fluid ounce of juice.",
+        "Combine the melon juice and lime-flavored gelatin mix in a glass bowl. Pour in hot water; stir until gelatin is dissolved. Allow to cool, 3 to 5 minutes. Refrigerate until firm, about 4 hours.",
+        "Combine 2 1/2 cups of water and pearl sago in a pot; bring to boil. Cook until sago becomes translucent, about 10 minutes. Strain the sago through a sieve. Place sago in a bowl; add condensed milk. Mix together until the milk coats the sago, stirring continuously so that they mixture does not clump. Top the chilled jelly with sago mixture."
+    ],
+    "image": "https://images.media-allrecipes.com/images/79591.png",
+    "ingredients": [
+        "Bitter Melon Jelly:",
+        "1/4 piece bitter melon, halved and flesh and seeds removed",
+        "1 pinch salt",
+        "5 (3 ounce) packages lime-flavored gelatin mix",
+        "2 cups hot water",
+        "Optional Topping:",
+        "1/2 cup pearl sago",
+        "1/2 (14 ounce) can condensed milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bitter Melon Jelly with Sago",
+    "url": "http://allrecipes.com/recipe/254529/bitter-melon-jelly-with-sago/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-melon-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-stir-fry.json
new file mode 100644
index 000000000..994dc5cf1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-stir-fry.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat the olive oil in a skillet over medium heat. Cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the pork into the onion and garlic; cook until no longer pink, about 5 minutes. Stir the prawns into the mixture and cook until no longer translucent, about 5 minutes more. Add the tomatoes; season with salt and pepper. Continue cooking until the tomatoes soften, about 5 minutes. Stir the bitter melon through the mixture and cook until the melon is tender, about 5 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 small onion, diced",
+        "2 cloves garlic, crushed",
+        "1/2 pound pork loin, cut into small cubes",
+        "1/2 pound tiger prawns, peeled and deveined",
+        "1 tomato, chopped",
+        "salt and pepper to taste",
+        "1 bitter melon, seeded and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bitter Melon Stir-Fry",
+    "url": "http://allrecipes.com/recipe/212909/bitter-melon-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-melon-zucchini-and-eggs.json b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-zucchini-and-eggs.json
new file mode 100644
index 000000000..4ef096f75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-melon-zucchini-and-eggs.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix bitter melon and 1 tablespoon salt together in a bowl. Let stand until water is drawn out of bitter melon, about 20 minutes. Rinse melon; squeeze out excess moisture with your hands.",
+        "Heat butter in a 12-inch skillet over medium heat; cook and stir bitter melon, zucchini, bell pepper, sweet onion, and garlic in the skillet until tender, 10 to 15 minutes. Drain excess liquid; return vegetables to skillet.",
+        "Combine eggs, sour cream, Parmesan cheese, melted butter, 1/2 teaspoon salt, and ground black pepper together in a bowl; stir until combined. Pour egg mixture over vegetable mixture; cook and stir over medium heat until eggs are set but still very moist, 5 to 8 minutes. Top with Cheddar cheese; cover and turn off heat. Allow to rest until eggs have set and cheese is melted, 2 to 4 minutes."
+    ],
+    "ingredients": [
+        "1 cup chopped bitter melon",
+        "1 tablespoon salt",
+        "1/4 cup butter",
+        "2 cups chopped zucchini",
+        "3/4 cup chopped bell pepper",
+        "3/4 cup chopped sweet onion",
+        "4 large cloves garlic, chopped",
+        "8 eggs, lightly beaten",
+        "3 tablespoons sour cream",
+        "3 tablespoons grated Parmesan cheese",
+        "1 tablespoon melted butter",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bitter Melon, Zucchini, and Eggs",
+    "url": "http://allrecipes.com/recipe/254526/bitter-melon-zucchini-and-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bitter-orange-kindler-200933.json b/serverless-fleets/data/input/inferencing/recipes/bitter-orange-kindler-200933.json
new file mode 100644
index 000000000..6eefaddb8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bitter-orange-kindler-200933.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a tall glass, combine triple sec and Campari with 3 cubes of ice. Fill the glass with chilled quinine water and stir to blend. Garnish with a strip of orange peel."
+    ],
+    "ingredients": [
+        "2 ounces triple sec",
+        "2 ounces Campari",
+        "3 cubes of ice",
+        "Chilled quinine water",
+        "Garnish: a strip of orange peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Alcoholic",
+        "Cocktail Party",
+        "Campari",
+        "Triple Sec",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Bitter Orange Kindler",
+    "url": "http://www.epicurious.com/recipes/food/views/bitter-orange-kindler-200933"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittered-gin-sling.json b/serverless-fleets/data/input/inferencing/recipes/bittered-gin-sling.json
new file mode 100644
index 000000000..087ea84b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittered-gin-sling.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Put ice in a cocktail shaker. Pour in gin, vermouth, lemon juice, simple syrup, bitters. Shake well. Add ice to a highball glass. Strain cocktail into highball glass, top off with club soda, and garnish with lemon peel."
+    ],
+    "ingredients": [
+        "ice",
+        "1 1/2 (1.5 fluid ounce) jiggers gin",
+        "1/2 ounce lemon juice",
+        "1/2 ounce simple syrup",
+        "2 dashes bitters (such as Angostura\u00ae)",
+        "2 ounces club soda, or as needed",
+        "1 (2 inch) piece lemon peel for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bittered Gin Sling",
+    "url": "http://allrecipes.com/recipe/217145/bittered-gin-sling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-banana-pudding.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-banana-pudding.json
new file mode 100644
index 000000000..4e6bffd27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-banana-pudding.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend tofu and bananas in a blender.",
+        "Melt chocolate in a double boiler.",
+        "Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package silken tofu",
+        "2 cups semi-sweet chocolate chips",
+        "2 ripe bananas",
+        "2 tablespoons raspberry vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bittersweet Banana Pudding",
+    "url": "http://allrecipes.com/recipe/14032/bittersweet-banana-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-and-almond-cake-101594.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-and-almond-cake-101594.json
new file mode 100644
index 000000000..000ea03b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-and-almond-cake-101594.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.",
+        "Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.",
+        "Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.",
+        "Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds."
+    ],
+    "ingredients": [
+        "12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped",
+        "1 cup (2 sticks) unsalted butter",
+        "3/4 cup slivered almonds, toasted",
+        "3 tablespoons cake flour",
+        "1/4 teaspoon salt",
+        "5 large eggs",
+        "1 1/3 cups sugar",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups chilled whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Chocolate",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Almond",
+        "Chill",
+        "France"
+    ],
+    "title": "Bittersweet Chocolate and Almond Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-and-almond-cake-101594"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-and-stout-beer.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-and-stout-beer.json
new file mode 100644
index 000000000..33811e3a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-and-stout-beer.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat the heavy cream in a saucepan over medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer. Cover and refrigerate until completely cooled.",
+        "Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency. Transfer ice cream to a two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight."
+    ],
+    "ingredients": [
+        "1 pint heavy cream",
+        "1 (11.5 ounce) package bittersweet chocolate chips",
+        "3/4 cup sugar",
+        "1 pint stout beer (such as Guinness\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bittersweet Chocolate and Stout Beer Ice Cream",
+    "url": "http://allrecipes.com/recipe/213408/bittersweet-chocolate-and-stout-beer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-cake-with-dried-cherries-104733.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-cake-with-dried-cherries-104733.json
new file mode 100644
index 000000000..828145745
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-cake-with-dried-cherries-104733.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Position rack in center of oven; preheat to 350\u00b0F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Generously butter and flour sides of pan and parchment. Stir chocolate and butter in large bowl set over saucepan of simmering water until melted and smooth. Turn off heat. Let chocolate stand over water. Mix cherries and framboise in medium saucepan. Bring to simmer over medium heat. Reduce heat to low; simmer until all liquid is absorbed, stirring often, about 9 minutes. Set aside.",
+        "Remove bowl with melted chocolate from over water. Whisk in sugar, vanilla and salt, then eggs 1 at a time. Add flour in 2 additions, blending well after each. Fold in cherries. Pour batter into pan.",
+        "Bake cake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Cut around pan sides to loosen cake. Turn out cake onto plate; peel off parchment paper. (Can be prepared 2 days ahead. Store airtight at room temperature.) Sift powdered sugar generously over cake.",
+        "*Sold at some liquor stores and specialty foods stores. If unavailable, substitute raspberry liqueur."
+    ],
+    "ingredients": [
+        "7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped",
+        "1/2 cup (1 stick) unsalted butter, diced",
+        "1 cup dried tart cherries (about 5 ounces), coarsely chopped",
+        "1/2 cup framboise eau-de-vie (clear raspberry brandy)*",
+        "1 cup sugar",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "4 large eggs",
+        "2/3 cup all purpose flour",
+        "Powdered sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Liqueur",
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Valentine's Day",
+        "Dried Fruit",
+        "Cherry",
+        "Chambord",
+        "Winter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bittersweet Chocolate Cake with Dried Cherries",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-cake-with-dried-cherries-104733"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-citrus-tart-with-jasmine-whipped-cream-231326.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-citrus-tart-with-jasmine-whipped-cream-231326.json
new file mode 100644
index 000000000..4f172ccc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-citrus-tart-with-jasmine-whipped-cream-231326.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.",
+        "Position rack in bottom third of oven and preheat to 350\u00b0F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.",
+        "Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.",
+        "Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160\u00b0F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.",
+        "Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.",
+        "Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel."
+    ],
+    "ingredients": [
+        "1/2 cup (1 stick) unsalted butter, melted",
+        "1/4 cup sugar",
+        "3/4 teaspoon vanilla extract",
+        "1/8 teaspoon salt",
+        "1 cup all purpose flour",
+        "8 ounces bittersweet or semisweet chocolate, finely chopped",
+        "5 tablespoons unsalted butter, cut into 5 pieces",
+        "1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel",
+        "1/2 teaspoon (lightly packed) finely grated pink grapefruit peel",
+        "1 large egg yolk, room temperature",
+        "1/4 cup boiling water",
+        "Jasmine Whipped Cream (see recipe)",
+        "Candied Citrus Peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Citrus",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Grapefruit",
+        "Orange",
+        "Winter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-citrus-tart-with-jasmine-whipped-cream-231326"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-fallen-souffle-cakes-10959.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-fallen-souffle-cakes-10959.json
new file mode 100644
index 000000000..102564405
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-fallen-souffle-cakes-10959.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter two 1 1/4-cup ramekins and coat the inside of each ramekin with granulated sugar, knocking out the excess. In a small metal bowl set over a pan of barely simmering water melt 4 ounces of the chocolate and 1 tablespoon of the butter with the espresso mixture and 1 tablespoon of the Kahl\u00faa or rum, whisk the mixture until it is smooth, and remove the bowl from the heat. Let the chocolate mixture cool for 5 minutes and whisk in the yolks, 1 at a time. In a bowl with an electric mixer beat the whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Divide the batter between the ramekins and bake the cakes in the middle of the oven for 17 to 20 minutes, or until they are puffed and a tester comes out almost clean. Let the cakes cool in the ramekins on a rack for 3 minutes.",
+        "While the cakes are baking, in another small bowl set over the pan of barely simmering water melt 2 ounces of the remaining chocolate with the remaining 1/2 tablespoon butter and the heavy cream and whisk the sauce until it is smooth. Remove the bowl from the heat and whisk in the remaining 1 tablespoon Kahl\u00faa or rum.",
+        "Pour half the sauce onto each of 2 dessert plates, run a thin knife around the edge of each ramekin, and invert a cake onto each plate. Top the cakes with the whipped cream and garnish them with the grated chocolate."
+    ],
+    "ingredients": [
+        "6 ounces fine-quality bittersweet (not unsweetened) chocolate, chopped, plus grated bittersweet chocolate for garnish",
+        "1 1/2 tablespoons unsalted butter",
+        "2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water",
+        "2 tablespoons Kahl\u00faa or dark rum",
+        "2 large egg yolks",
+        "3 large egg whites",
+        "3 tablespoons heavy cream",
+        "lightly sweetened whipped cream as an a accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Rum",
+        "Chocolate",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Winter",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bittersweet Chocolate Fallen Souffl\u00e9 Cakes",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-fallen-souffle-cakes-10959"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-frosting-233680.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-frosting-233680.json
new file mode 100644
index 000000000..b28e7e0c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-frosting-233680.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Mix sugar, yolks, and syrup in small bowl. Bring cream to simmer in heavy 3-quart saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Stir in butter, then sugar mixture. Cook over low heat until mixture registers 165\u00b0F to 170\u00b0F on candy thermometer, stirring constantly, about 10 minutes. Immediately pour mixture into bowl; do not scrape sides of pan. Add vanilla.",
+        "Using electric mixer, beat frosting until cool. Let frosting stand at room temperature until thick enough to spread, stirring occasionally, 1 1/2 hours."
+    ],
+    "ingredients": [
+        "1 1/2 cups sugar",
+        "6 large eggs yolks",
+        "1 tablespoon light corn syrup",
+        "1 1/2 cups whipping cream",
+        "6 ounces unsweetened chocolate, chopped",
+        "3 ounces semisweet chocolate, chopped",
+        "3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Mixer",
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Quick & Easy",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bittersweet Chocolate Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-frosting-233680"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-irish-whiskey-cake-238254.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-irish-whiskey-cake-238254.json
new file mode 100644
index 000000000..f7a47264c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-irish-whiskey-cake-238254.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 350\u00b0F. Butter and flour 8-inch-diameter springform pan.",
+        "Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.",
+        "Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.",
+        "Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.",
+        "Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature."
+    ],
+    "ingredients": [
+        "1/2 cup plus 2 tablespoons Irish whiskey",
+        "6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or Lindt), chopped",
+        "2 teaspoons instant espresso powder dissolved in 6 tablespoons hot water",
+        "1/3 cup blanched almonds (about 2 ounces), lightly toasted",
+        "6 tablespoons all purpose flour, divided",
+        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided",
+        "7 tablespoons vanilla sugar , divided",
+        "3 large eggs, separated",
+        "Pinch of fine sea salt",
+        "2 ounces semisweet chocolate, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Chocolate",
+        "Egg",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Almond",
+        "Whiskey",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bittersweet Chocolate Irish Whiskey Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-irish-whiskey-cake-238254"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-marquise-with-cherry-sauce-108254.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-marquise-with-cherry-sauce-108254.json
new file mode 100644
index 000000000..154df704c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-marquise-with-cherry-sauce-108254.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder.",
+        "Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160\u00b0F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.)",
+        "Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)",
+        "Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately."
+    ],
+    "ingredients": [
+        "10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped",
+        "3/4 cup unsalted butter, room temperature",
+        "1/2 cup sugar",
+        "2 tablespoons unsweetened Dutch-process cocoa powder, sifted",
+        "4 large egg yolks",
+        "1/4 cup water",
+        "1 tablespoon vanilla extract",
+        "1 cup chilled whipping cream",
+        "2 cups fresh cherries, pitted, halved",
+        "1/2 cup water",
+        "1/3 cup sugar",
+        "2 teaspoons kirsch (clear cherry brandy)",
+        "1 tablespoon fresh lemon juice",
+        "2 1/2 teaspoons cornstarch",
+        "1/2 teaspoon grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Mixer",
+        "Chocolate",
+        "Dessert",
+        "Cherry",
+        "Kirsch",
+        "Summer",
+        "Chill",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bittersweet Chocolate Marquise with Cherry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-marquise-with-cherry-sauce-108254"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-mousse-brownies.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-mousse-brownies.json
new file mode 100644
index 000000000..65e63a83a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-mousse-brownies.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).   Line an 8 inch pan with aluminum foil.  Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.",
+        "Cut butter into pieces and melt in a saucepan over low heat.  Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth.   Let cool for 10 minutes.",
+        "Whisk in 1/2 cup white sugar,  1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.",
+        "Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.",
+        "To Make Mousse:  Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time.  Remove from heat.",
+        "In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest",
+        "Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.",
+        "To Make Topping:  In a chilled medium sized bowl, beat 1/3 cup  heavy cream and 1 tablespoon confectioners' sugar until soft peaks form.   Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean.  Store in refrigerator."
+    ],
+    "ingredients": [
+        "6 tablespoons unsalted butter",
+        "1 (1 ounce) square unsweetened chocolate",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1/4 teaspoon vanilla extract",
+        "1/3 cup all-purpose flour",
+        "1/8 teaspoon baking soda",
+        "1/8 teaspoon salt",
+        "4 (1 ounce) squares bittersweet chocolate, chopped",
+        "3 tablespoons strong brewed coffee",
+        "3 eggs",
+        "3/4 cup heavy whipping cream",
+        "1/3 cup heavy whipping cream",
+        "1 tablespoon confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bittersweet Chocolate Mousse Brownies",
+    "url": "http://allrecipes.com/recipe/10608/bittersweet-chocolate-mousse-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-mousse-in-phyllo-with-raspberry-sauce-10076.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-mousse-in-phyllo-with-raspberry-sauce-10076.json
new file mode 100644
index 000000000..66afed3e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-mousse-in-phyllo-with-raspberry-sauce-10076.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).",
+        "Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.",
+        "In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, pur\u00e9e mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.",
+        "In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.",
+        "In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.",
+        "In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls."
+    ],
+    "ingredients": [
+        "2 phyllo sheets, thawed if frozen",
+        "a 10-ounce package frozen raspberries in light syrup",
+        "2 tablespoons granulated sugar",
+        "1 tablespoon eau-de-vie-de framboise or raspberry liqueur",
+        "2 tablespoons granulated sugar",
+        "1 tablespoon cornstarch",
+        "1/2 cup water",
+        "1 large egg",
+        "3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped",
+        "1 tablespoon eau-de-vie-de framboise or raspberry liqueur",
+        "1/4 cup well-chilled heavy cream",
+        "3 tablespoons well-chilled heavy cream",
+        "confectioners' sugar",
+        "unsweetened cocoa powder",
+        "chocolate curls",
+        "fine quality bittersweet chocolate (not unsweetened), chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Valentine's Day",
+        "Raspberry",
+        "Eau de Vie",
+        "Chambord",
+        "Anniversary",
+        "Chill",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet"
+    ],
+    "title": "Bittersweet Chocolate Mousse in Phyllo with Raspberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-mousse-in-phyllo-with-raspberry-sauce-10076"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-orange-fondue-3096.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-orange-fondue-3096.json
new file mode 100644
index 000000000..eb796ad09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-orange-fondue-3096.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.",
+        "Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping."
+    ],
+    "ingredients": [
+        "1/3 cup whipping cream",
+        "1 1/2 teaspoons (packed) grated orange peel",
+        "8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped",
+        "3 tablespoons Grand Marnier or other orange liqueur",
+        "8 1-inch pieces pound cake",
+        "8 1-inch pieces angel food cake",
+        "8 fresh strawberries, hulled",
+        "2 kiwis, peeled, each cut into 4 rounds",
+        "1 small pear, cored, cut into 1-inch pieces",
+        "1 large banana, cut into 8 rounds",
+        "1 orange, peel and white pith removed, cut into sections",
+        "8 dried Calimyrna figs",
+        "8 dried apricot halves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "Kid-Friendly",
+        "Orange",
+        "Apricot",
+        "Winter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bittersweet Chocolate-Orange Fondue",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-orange-fondue-3096"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-pecan-bourbon-cake-12146.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-pecan-bourbon-cake-12146.json
new file mode 100644
index 000000000..37e963f0a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-pecan-bourbon-cake-12146.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Line the bottom of a buttered 8 1/2-inch springform pan with wax paper, butter the paper, and dust the pan with flour, shaking out the excess. In a metal bowl set over a saucepan of barely simmering water melt the chocolates, stirring until the mixture is smooth, remove the bowl from the pan, and let the chocolate cool until it is room temperature. In the bowl of an electric mixer cream together the butter and the sugar until the mixture is pale and fluffy, add the chocolate, and beat the mixture until it is combined well. Beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the bourbon and the flour. In a large bowl beat the egg whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the chocolate mixture to lighten it, and fold in the remaining whites and the chopped pecans gently but thoroughly. Turn the batter into the prepared pan and bake the cake in the middle of a preheated 350\u00b0F. oven for 35 to 40 minutes, or until a tester inserted 2 inches from the rim comes out clean. (The center of the cake will remain moist.) Transfer the cake to a rack and let it cool completely. Remove the cake from the pan, invert it onto the rack, and remove the wax paper carefully. The cake may be made 1 day in advance and kept wrapped in plastic wrap at room temperature.",
+        "Put the chocolate in a small bowl, in saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth.",
+        "Invert the cake onto rack set on wax paper, pour the glaze over it, smoothing the glaze over the top and side with a spatula, and arrange the pecan halves in the center of the cake. Let the cake stand 2 hours, or until the glaze is set, and serve it with the whipped cream."
+    ],
+    "ingredients": [
+        "6 ounces fine-quality bittersweet chocolate, chopped",
+        "2 ounces unsweetened chocolate, chopped",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "3/4 cup sugar",
+        "6 large eggs, separated",
+        "1/4 cup bourbon",
+        "1 tablespoon all-purpose flour",
+        "1/2 cup pecans, toasted lightly, cooled, and chopped fine",
+        "6 ounces fine-quality bittersweet chocolate, chopped",
+        "1/2 cup heavy cream",
+        "4 pecan halves",
+        "lightly sweetened whipped cream as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Bourbon",
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Pecan",
+        "Engagement Party",
+        "Gourmet"
+    ],
+    "title": "Bittersweet Chocolate Pecan Bourbon Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-pecan-bourbon-cake-12146"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-pudding-pie-with-creme-fraiche-topping-241117.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-pudding-pie-with-creme-fraiche-topping-241117.json
new file mode 100644
index 000000000..93900b807
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-pudding-pie-with-creme-fraiche-topping-241117.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Position rack in center of oven; preheat to 350\u00b0F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.",
+        "Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.",
+        "Using electric mixer, beat cr\u00e8me fra\u00eeche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.",
+        "Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.",
+        "* Sold at some supermarkets and at specialty foods stores."
+    ],
+    "ingredients": [
+        "1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies, finely ground in processor)",
+        "2 tablespoons sugar",
+        "5 tablespoons unsalted butter, melted",
+        "2 ounces bittersweet chocolate (60% cacao), finely chopped",
+        "1/3 cup sugar",
+        "1/3 cup unsweetened cocoa powder",
+        "2 tablespoons cornstarch",
+        "1/8 teaspoon salt",
+        "1 3/4 cups whole milk, divided",
+        "1/4 cup heavy whipping cream",
+        "4 ounces bittersweet chocolate (60% cacao), finely chopped",
+        "1 tablespoon dark rum",
+        "1 teaspoon vanilla extract",
+        "1 cup chilled cr\u00e8me fra\u00eeche*",
+        "1 cup chilled heavy whipping cream",
+        "1/4 cup sugar",
+        "1 teaspoon vanilla extract",
+        "Bittersweet chocolate shavings or curls (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chocolate",
+        "Dairy",
+        "Dessert",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bittersweet Chocolate Pudding Pie with Cr\u00e8me Fra\u00eeche Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-pudding-pie-with-creme-fraiche-topping-241117"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-souffle-10145.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-souffle-10145.json
new file mode 100644
index 000000000..aa643fba5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-chocolate-souffle-10145.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter a 6-cup souffl\u00e9 dish and coat with additional granulated sugar, knocking out excess sugar. Butter and sugar a 6-inch-wide doubled piece of foil or wax paper long enough to fit around dish. Fit prepared dish with collar extending 2 inches above rim.",
+        "In a bowl whisk together flour and 1 tablespoon granulated sugar. In a small bowl whisk together egg yolks and 1/4 cup milk and add to flour mixture, whisking until smooth.",
+        "In a heavy saucepan heat remaining 1 1/4 cups milk over high heat until it just comes to a boil and whisk into yolk mixture in a slow stream. Transfer mixture to pan and cook over moderate heat, whisking, until it just comes to a boil. Cook mixture at a bare simmer, whisking constantly, until very thick, about 2 minutes. Remove pan from heat and whisk in vanilla and chocolate until custard is smooth. Transfer custard to a large bowl.",
+        "In another bowl with an electric mixer beat egg whites with salt until they just hold soft peaks. Beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks. Stir one fourth of meringue into custard to lighten and fold in remaining meringue gently but thoroughly. Spoon mixture into prepared dish. Souffl\u00e9 may be prepared up to this point 1 hour ahead and chilled, covered with a paper towel and plastic wrap. Do not let paper towel touch surface of souffl\u00e9. Put cold souffl\u00e9 in preheated oven. Bake souffl\u00e9 in middle of oven 30 to 35 minutes, or until firm and set in center.",
+        "Carefully remove collar from souffl\u00e9 dish and sift confectioners' sugar over souffl\u00e9. Serve souffl\u00e9 immediately with whipped cream."
+    ],
+    "ingredients": [
+        "1/3 cup granulated sugar plus additional for coating souffl\u00e9 dish",
+        "3 tablespoons all-purpose flour",
+        "3 large egg yolks",
+        "1 1/2 cups milk",
+        "2 teaspoons vanilla extract",
+        "6 ounces fine-quality bittersweet chocolate (not unsweetened),\u00a0chopped fine",
+        "6 large egg whites",
+        "1/4 teaspoon salt",
+        "confectioner's sugar",
+        "Accompaniment: lightly sweetened whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bittersweet Chocolate Souffl\u00e9",
+    "url": "http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-souffle-10145"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bittersweet-raspberry-and-parsley-smo.json b/serverless-fleets/data/input/inferencing/recipes/bittersweet-raspberry-and-parsley-smo.json
new file mode 100644
index 000000000..5a67de796
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bittersweet-raspberry-and-parsley-smo.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Blend spinach, ice, grapefruit, mango, raspberries, milk, parsley, and pumpkin seeds together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup fresh spinach leaves",
+        "1/2 cup ice cubes",
+        "1/2 grapefruit, peeled and sectioned",
+        "1/2 cup frozen mango chunks",
+        "1/2 cup frozen unsweetened raspberries",
+        "1/3 cup 1% milk",
+        "1/4 cup fresh parsley",
+        "2 teaspoons raw pumpkin seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bittersweet Raspberry and Parsley Smoothie",
+    "url": "http://allrecipes.com/recipe/237869/bittersweet-raspberry-and-parsley-smo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bjs-carolina-honey-barbecue-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bjs-carolina-honey-barbecue-sauce.json
new file mode 100644
index 000000000..d93462a21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bjs-carolina-honey-barbecue-sauce.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir hot water and chicken bouillon granules together in a 2-quart stock pot to dissolve the granules completely; add tomato sauce, vinegar, barbeque sauce, honey, ketchup, brown sugar, onion powder, garlic powder, paprika, and mustard.",
+        "Stir mixture and bring to a boil. Reduce heat to medium-low and simmer until the sauce is thickened, about 1 hour."
+    ],
+    "ingredients": [
+        "1/4 cup hot water",
+        "1 teaspoon chicken bouillon granules",
+        "2 cups passata-style tomato sauce",
+        "1 cup apple cider vinegar",
+        "1 cup smoky barbeque sauce",
+        "1 cup honey",
+        "1/2 cup ketchup",
+        "1/2 cup dark brown sugar",
+        "1 teaspoon onion powder",
+        "1 teaspoon garlic powder",
+        "1/2 teaspoon smoked paprika",
+        "1/2 teaspoon dry mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BJ's Carolina Honey-Barbecue Sauce",
+    "url": "http://allrecipes.com/recipe/238115/bjs-carolina-honey-barbecue-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bjs-easy-blackberry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/bjs-easy-blackberry-cobbler.json
new file mode 100644
index 000000000..cd00a76b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bjs-easy-blackberry-cobbler.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking pan with cooking spray.",
+        "Spread the blackberries into the prepared baking pan, and sprinkle with white sugar; drizzle with lemon juice. In a bowl, mix the lemon-poppy seed muffin mix, egg, milk, and cinnamon, and stir until moistened. It's okay to leave lumps in the batter. Pour the batter over the blackberries.",
+        "Place the butter and brown sugar into a bowl, and mix with an electric mixer on medium speed until the mixture resembles coarse crumbs. Spread this mixture over the batter in the pan.",
+        "Bake in the preheated oven until the topping is browned and the blackberries are bubbling, about 1 hour. Allow to stand for 20 minutes before serving."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "5 cups fresh blackberries",
+        "1/2 cup white sugar",
+        "2 tablespoons lemon juice",
+        "1 (15.8 ounce) package lemon-poppy seed muffin mix",
+        "1 egg",
+        "1/3 cup milk",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup butter at room temperature",
+        "1 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BJ's Easy Blackberry Cobbler",
+    "url": "http://allrecipes.com/recipe/218015/bjs-easy-blackberry-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bjs-hot-corn-dip.json b/serverless-fleets/data/input/inferencing/recipes/bjs-hot-corn-dip.json
new file mode 100644
index 000000000..ddb9ae0dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bjs-hot-corn-dip.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.",
+        "Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.",
+        "Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.",
+        "Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.",
+        "Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (14 ounce) can whole yellow corn, drained",
+        "1 (14 ounce) can whole mixed yellow and white corn, drained",
+        "1 (14 ounce) can white shoepeg corn, drained",
+        "2 (14 ounce) cans Mexican-style diced tomatoes and green chilies with cilantro and lime juice (such as RO*TEL\u00ae), drained",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup real mayonnaise",
+        "1 cup sour cream",
+        "2 tablespoons chile-garlic sauce (such as Sriracha\u00ae), or to taste",
+        "2 (1 ounce) packages taco seasoning mix (such as Old El Paso\u00ae)",
+        "1 lime, juiced",
+        "1/2 cup chopped red onion, or to taste",
+        "1 bunch thin green onions, chopped",
+        "1/2 cup chopped fresh cilantro, or to taste",
+        "1 jalapeno pepper, minced (more if you want is spicier)",
+        "1 1/2 cups shredded Cheddar cheese",
+        "1 1/2 cups shredded Mexican-style cheese blend",
+        "1 teaspoon kosher salt (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BJ's Hot Corn Dip",
+    "url": "http://allrecipes.com/recipe/219683/bjs-hot-corn-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-bleu-chicken-alfredo.json b/serverless-fleets/data/input/inferencing/recipes/black-and-bleu-chicken-alfredo.json
new file mode 100644
index 000000000..f1466e21c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-bleu-chicken-alfredo.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat. Lightly oil grill grate. Season chicken on both sides with steak seasoning. Grill 6 to 8 minutes on each side, until juices run clear. Cool and slice.",
+        "In a saucepan over low heat, mix the Alfredo sauce, bleu cheese dressing, and tomatoes. Cook and stir until the sauce boils.",
+        "Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook 2 to 4 minutes, until al dente, and drain. Transfer to a large bowl, and toss with the grilled chicken and sauce to serve."
+    ],
+    "ingredients": [
+        "3 skinless, boneless chicken breast halves",
+        "steak seasoning to taste",
+        "2 (10 ounce) containers Alfredo sauce",
+        "1 (8 ounce) bottle blue cheese dressing",
+        "2 fresh tomatoes, diced",
+        "1 (16 ounce) package angel hair pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black and Bleu Chicken Alfredo",
+    "url": "http://allrecipes.com/recipe/85976/black-and-bleu-chicken-alfredo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-blue-berry-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/black-and-blue-berry-bbq-sauce.json
new file mode 100644
index 000000000..6a23ee0fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-blue-berry-bbq-sauce.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Combine blueberries, ketchup, sugar, blackberry jelly, vinegar, corn syrup, tomato paste, margarita mix, red chile peppers, jalapeno pepper, rum, sea salt, paprika powder, blackening seasoning, soy sauce, garlic powder, liquid smoke, black pepper, and lime juice together in a large pot; bring to a boil.",
+        "Reduce heat to medium-low and simmer until sauce is smooth, about 30 minutes.",
+        "Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth."
+    ],
+    "ingredients": [
+        "1 quart fresh blueberries",
+        "1 (32 ounce) bottle ketchup",
+        "2 cups white sugar",
+        "2 cups blackberry jelly",
+        "1 1/2 cups raspberry balsamic vinegar",
+        "1 cup light corn syrup",
+        "1 (6 ounce) can tomato paste",
+        "1/2 cup strawberry margarita mix",
+        "2 red chile peppers, halved lengthwise",
+        "1 jalapeno pepper, sliced",
+        "3 tablespoons rum",
+        "2 tablespoons finely ground sea salt",
+        "2 tablespoons smoked sweet Hungarian paprika powder",
+        "2 tablespoons blackening seasoning",
+        "1 tablespoon soy sauce",
+        "1 tablespoon garlic powder",
+        "1 tablespoon liquid smoke flavoring",
+        "1 tablespoon finely ground black pepper",
+        "1 teaspoon lime juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black and Blue Berry BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/246861/black-and-blue-berry-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-blueberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/black-and-blueberry-smoothie.json
new file mode 100644
index 000000000..df6b1d2e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-blueberry-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend almond milk, blackberries, blueberries, coconut butter, honey, and chia seeds in a NutriBullet(R) or blender until smooth and creamy."
+    ],
+    "ingredients": [
+        "1 cup unsweetened almond milk",
+        "1/2 cup frozen blackberries",
+        "1/2 cup frozen blueberries",
+        "2 tablespoons coconut butter",
+        "1 tablespoon honey",
+        "1 tablespoon chia seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black and Blueberry Smoothie",
+    "url": "http://allrecipes.com/recipe/237703/black-and-blueberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-orange-halloween-pasta-356169.json b/serverless-fleets/data/input/inferencing/recipes/black-and-orange-halloween-pasta-356169.json
new file mode 100644
index 000000000..bf94c917d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-orange-halloween-pasta-356169.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F with rack in middle.",
+        "Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.",
+        "While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.",
+        "Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine."
+    ],
+    "ingredients": [
+        "2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks",
+        "2 orange bell peppers, cut into 1-inch pieces",
+        "4 garlic cloves, thinly sliced",
+        "1 tablespoon thyme leaves",
+        "1/2 teaspoon hot red pepper flakes",
+        "1/4 cup extra-virgin olive oil",
+        "1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)",
+        "1/2 cup pitted Kalamata olives, chopped",
+        "Accompaniment: grated Parmigiano-Reggiano"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Quick & Easy",
+        "Halloween",
+        "Dinner",
+        "Parmesan",
+        "Squash",
+        "Butternut Squash",
+        "Fall",
+        "Gourmet",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Black and Orange Halloween Pasta",
+    "url": "http://www.epicurious.com/recipes/food/views/black-and-orange-halloween-pasta-356169"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-tan-sauces-2872.json b/serverless-fleets/data/input/inferencing/recipes/black-and-tan-sauces-2872.json
new file mode 100644
index 000000000..734f57501
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-tan-sauces-2872.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil; 1 minute. Remove from heat. Mix in instant coffee granules. Add chocolate and whisk until melted and smooth. Stir in cream, vanilla and salt. Cool slightly. Transfer to 2-cup jars. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)",
+        "Preheat oven to 375\u00b0F. Place pecans on cookie sheet. Toast until fragrant and just beginning to brown, stirring occasionally, about 12 minutes. Cool completely.",
+        "Stir sugar and Scotch whiskey in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil. Boil without stirring until mixture is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 4 minutes. Remove from heat and whisk in cream (mixture will bubble up). Return to boil, whisking constantly. Remove from heat and whisk in butter, salt and pecans. Cool sauce slightly. Transfer to 2-cup jar. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)"
+    ],
+    "ingredients": [
+        "1/2 cup plus 2 tablespoons water",
+        "1/2 cup plus 2 tablespoons sugar",
+        "1 tablespoon instant coffee granules",
+        "10 ounces bittersweet (not unsweetened) or semisweet chocolate,",
+        "1/4 cup whipping cream",
+        "1 1/4 teaspoons vanilla extract",
+        "Pinch of salt",
+        "1 cup pecan halves",
+        "1 1/4 cups sugar",
+        "1/4 cup plus 2 tablespoons Scotch whiskey",
+        "3/4 cup whipping cream",
+        "3 tablespoons unsalted butter, room temperature",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Chocolate",
+        "Dairy",
+        "Nut",
+        "Dessert",
+        "Pecan",
+        "Whiskey",
+        "Winter"
+    ],
+    "title": "Black and Tan Sauces",
+    "url": "http://www.epicurious.com/recipes/food/views/black-and-tan-sauces-2872"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-tan.json b/serverless-fleets/data/input/inferencing/recipes/black-and-tan.json
new file mode 100644
index 000000000..a76ddc580
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-tan.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) bottle lager beer (such as Harp\u00ae)",
+        "1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black and Tan",
+    "url": "http://allrecipes.com/recipe/216528/black-and-tan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-white-baked-alaska-100167.json b/serverless-fleets/data/input/inferencing/recipes/black-and-white-baked-alaska-100167.json
new file mode 100644
index 000000000..82d82d286
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-white-baked-alaska-100167.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0F. Line 2 large baking sheets with parchment paper. Using 3 1/4-inch-diameter can as template, outline 8 circles on each sheet of parchment. Turn parchment over on baking sheet (circles should show through).",
+        "Using electic mixer, beat whites in medium bowl until soft peaks form. Scrape seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Fold in ground almonds. Spread 1 rounded tablespoon of meringue in each circle on parchment, forming disks about 1/4 inch thick.",
+        "Bake meringue disks 1 hour. Reverse position of sheets and bake until meringues are pale golden and almost firm to touch, about 45 minutes longer. Cool meringues on baking sheets. Carefully peel meringues off parchment.",
+        "Arrange 8 meringues on clean baking sheet; top each with second meringue. Top each stack with scoop of sorbet (don't press; disks are fragile). Cover with foil; freeze while making vanilla meringue or up to 2 days.",
+        "Using electric mixer, beat whites in large bowl until soft peaks form. Scrape in seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Transfer 1/3 meringue to pastry bag fitted with medium star tip.",
+        "Place 1 dessert on work surface (keep remaining desserts in freezer). Pipe meringue over sorbet. covering completely. Return to freezer. Repeat with remaining desserts, adding more meringue to pastry bag as needed. Freeze until meringue is firm, at least 2 hours and up to 2 days.",
+        "Preheat oven to 500\u00b0F. for 30 minutes. Spray large baking sheet with non-stick spary. Transfer desserts to prepared sheet. Bake until meringue is just tinged with brown, no longer than 2 minutes."
+    ],
+    "ingredients": [
+        "3 large egg whites",
+        "1/2 vanilla bean, split lengthwise",
+        "1/2 cup sugar",
+        "1/2 cup sliced almonds, toasted, ground",
+        "Chocolate Sorbet",
+        "6 large egg whites",
+        "1/2 vanilla bean, split lengthwise",
+        "1 cup sugar",
+        "Nonstick vegetable oil spray"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Almond",
+        "Vanilla"
+    ],
+    "title": "Black-and-White Baked Alaska",
+    "url": "http://www.epicurious.com/recipes/food/views/black-and-white-baked-alaska-100167"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-white-chocolate-macaroon-tart-with-raspberry-sauce-13153.json b/serverless-fleets/data/input/inferencing/recipes/black-and-white-chocolate-macaroon-tart-with-raspberry-sauce-13153.json
new file mode 100644
index 000000000..1d488e81a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-white-chocolate-macaroon-tart-with-raspberry-sauce-13153.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 375\u00b0F. Butter generously the bottom and sides of a 9-inch square or 10-inch round tart pan with a removable bottom, line the bottom with parchment paper, and butter the paper. In a bowl toss together the coconut, the flour, and the salt. In another bowl whisk together the egg whites and the sugar until the mixture is white and foamy, stir the sugar mixture into the coconut mixture, and with a rubber spatula spread the mixture evenly on the bottom and up the sides of pan. Bake the shell in the middle of the oven for 20 to 25 minutes, or until it is firm and golden, loosen it from the sides of the pan with a small knife, and remove the sides of the pan. Let the shell cool completely on a rack, remove the bottom of the pan, peeling off the paper from the bottom of the shell, and put the shell on a platter.",
+        "In a small metal bowl whisk together the egg yolks and the heavy cream, set the bowl over a saucepan of simmering water, and cook the mixture whisking constantly, until it is thickened and registers 160\u00b0F. on a candy thermometer. Remove the bowl from the pan, add the bittersweet chocolate, stirring until the chocolate is melted, and stir in the rum. In another small metal bowl set over the pan of barely simmering water melt the white chocolate, stirring, stir in the sour cream, and stir the mixture until it is just smooth. Remove the bowl from the pan and let the white and dark chocoalte mixtures cool to warm, stirring frequently.",
+        "Spoon the chocolate mixtures into the macaroon shell, alternating them, shake the platter gently to settle them together. Chill the tart, covered loosely, for 8 hours, or until it is set. The tart may be made 1 day in advance and kept covered and chilled.",
+        "Force the raspberries through a fine sieve into a bowl, pressing hard on the solids, scrape the pulp from the underside of the sieve into the sauce, and whisk the sauce until it is combined well. The sauce may be made 2 days in advance and kept covered and chilled.",
+        "Arrange slices of the tart on each of 8 dessert plates and pour some of the raspberry sauce around them."
+    ],
+    "ingredients": [
+        "2 cups sweetened flaked coconut",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "2 large egg whites",
+        "1/3 cup sugar",
+        "2 large egg yolks",
+        "2/3 cup heavy cream",
+        "6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped",
+        "2 tablespoons rum",
+        "6 ounces fine-quality white chocolate, chopped",
+        "1/2 cup sour cream",
+        "a 10-ounce package frozen raspberries in light syrup, thawed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Raspberry",
+        "Coconut",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Black and White Chocolate Macaroon Tart with Raspberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/black-and-white-chocolate-macaroon-tart-with-raspberry-sauce-13153"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-white-chocolate-petit-fours-recipe.json b/serverless-fleets/data/input/inferencing/recipes/black-and-white-chocolate-petit-fours-recipe.json
new file mode 100644
index 000000000..587adf940
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-white-chocolate-petit-fours-recipe.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F.",
+        "Place the butter, sugar, salt, and vanilla into the bowl of a stand mixer with the paddle attachment. Mix at low speed. When combined, add egg white then barely incorporate the flour.",
+        "Divide the mixture in half. Add the cocoa powder to one half and the cornstarch to the other half. Place each batter a separate pastry bag, then place both bags inside a larger pastry bag fitted with a 3/4-inch star tip.",
+        "Pipe rosettes or drops onto a parchment paper lined baking sheet. Bake for 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 pound (2 sticks) plus 1 1/2 tablespoons butter",
+        "3/4 cup plus 2 tablespoons powdered sugar",
+        "Pinch salt",
+        "Dash vanilla",
+        "1 extra-large egg white",
+        "2 cups cake flour, sifted",
+        "1/4 cup cocoa powder",
+        "2 tablespoons plus 1 teaspoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Easy Baking",
+        "Chocolate Cake",
+        "Cake",
+        "Chocolate",
+        "Baking",
+        "American"
+    ],
+    "title": "Black and White Chocolate Petit Fours",
+    "url": "http://www.foodnetwork.com/recipes/black-and-white-chocolate-petit-fours-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-white-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/black-and-white-cookies-i.json
new file mode 100644
index 000000000..ffdbe1fbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-white-cookies-i.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).  Butter 2 baking sheets.",
+        "In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.",
+        "Bake until edges begin to brown, about  20 to 30 minutes.  Cool completely.",
+        "Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable.  (Add more than the indicated amount if you need to).",
+        "Transfer half of the frosting to the top of a double boiler set over simmering water.  Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.",
+        "With a brush, coat half the cookie with chocolate frosting and the other half  with the white frosting. Set on waxed paper until frosting hardens."
+    ],
+    "ingredients": [
+        "1 cup unsalted butter",
+        "1 3/4 cups white sugar",
+        "4 eggs",
+        "1 cup milk",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon lemon extract",
+        "2 1/2 cups cake flour",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "4 cups confectioners' sugar",
+        "1/3 cup boiling water",
+        "1 (1 ounce) square bittersweet chocolate, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black and White Cookies I",
+    "url": "http://allrecipes.com/recipe/9956/black-and-white-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-white-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-and-white-cookies-ii.json
new file mode 100644
index 000000000..36adc1c34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-white-cookies-ii.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.",
+        "In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.",
+        "In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition.",
+        "Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.",
+        "Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture",
+        "Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container."
+    ],
+    "ingredients": [
+        "1 3/4 cups white sugar",
+        "1 cup unsalted butter",
+        "4 eggs",
+        "1 1/2 cups milk",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon lemon extract",
+        "2 1/2 cups cake flour",
+        "2 1/2 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "4 cups confectioners' sugar",
+        "1/2 cup boiling water",
+        "1 (1 ounce) square bittersweet chocolate",
+        "1 teaspoon light corn syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black and White Cookies II",
+    "url": "http://allrecipes.com/recipe/10886/black-and-white-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-white-creme-brulee-4532.json b/serverless-fleets/data/input/inferencing/recipes/black-and-white-creme-brulee-4532.json
new file mode 100644
index 000000000..3cefd50d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-white-creme-brulee-4532.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Whisk egg yolks and 1/3 cup sugar in large bowl to blend. Pour cream into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream to simmer. Remove from heat. Gradually whisk hot cream mixture into yolks. Strain custard into another large bowl. Transfer scant 2 cups custard to medium bowl. Immediately add chocolate to remaining custard in large bowl. Whisk mixture until chocolate melts and custard is smooth.",
+        "Divide chocolate custard equally among eight 2/3-cup ramekins. Place ramekins in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Bake until custard is barely set in center, about 25 minutes. Transfer ramekins to baking sheet and refrigerate until tops of custards feel firm, about 30 minutes. Maintain oven temperature.",
+        "Spoon vanilla custard evenly over chocolate custard, dividing equally among ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake until vanilla custard is barely set in center, about 35 minutes.",
+        "Preheat broiler. Arrange 4 ramekins on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, about 1 minute. Repeat with remaining 4 custards and 4 teaspoons sugar. Refrigerate custards at least 1 hour before serving. (Can be prepared up to 6 hours ahead. Keep refrigerated.)"
+    ],
+    "ingredients": [
+        "8 large egg yolks",
+        "1/3 cup plus 8 teaspoons sugar",
+        "3 cups whipping cream",
+        "1 vanilla bean, split lengthwise",
+        "4 ounces bittersweet (not unsweetened) or semisweet chocolate, very finely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Vanilla"
+    ],
+    "title": "Black and White Cr\u00e8me Br\u00fbl\u00e9e",
+    "url": "http://www.epicurious.com/recipes/food/views/black-and-white-creme-brulee-4532"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-white-pinwheels.json b/serverless-fleets/data/input/inferencing/recipes/black-and-white-pinwheels.json
new file mode 100644
index 000000000..54e0c2039
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-white-pinwheels.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Sift together the flour, baking powder and salt; set aside.",
+        "Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.",
+        "Divide dough into two parts. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it.  (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). Chill both halves of the dough.",
+        "Roll out the black and white sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4 inch thickness.  Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go.  Shape into uniform roll,  Chill dough for up to one hour.",
+        "Preheat oven to 400 degrees F (205 degrees C).",
+        "Slice chilled dough into 1/8 inch thick slices. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups sifted all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "1 egg yolk",
+        "3 tablespoons milk",
+        "1/2 teaspoon vanilla extract",
+        "6 ounces semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black and White Pinwheels",
+    "url": "http://allrecipes.com/recipe/11374/black-and-white-pinwheels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-and-white-pizza.json b/serverless-fleets/data/input/inferencing/recipes/black-and-white-pizza.json
new file mode 100644
index 000000000..adb03c425
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-and-white-pizza.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (230 degrees C).",
+        "Heat olive oil in a skillet over medium-low heat. Add garlic, and cook just until fragrant. Add chicken strips, and cook until heated through.",
+        "Spread Alfredo sauce over the pizza crust, and sprinkle on some of the shredded cheese. Arrange chicken strips and garlic over the cheese, and put on as many black beans as you like. Place jalapeno slices on top, then cover with remaining cheese. Garnish with a sprinkle of dried parsley flakes.",
+        "Place pizza directly on the oven rack. Bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5184&h=2714&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F596842.jpg",
+    "ingredients": [
+        "1 (12 inch) pre-baked pizza crust",
+        "1 tablespoon extra virgin olive oil",
+        "1 cup prepared Alfredo sauce",
+        "\u00bd clove garlic, minced",
+        "1 (6 ounce) package frozen ready to eat chicken breast strips, thawed",
+        "\u00bd cup canned black beans, drained",
+        "1 (6 ounce) package shredded mozzarella cheese",
+        "1 (4 ounce) can sliced jalapeno peppers",
+        "1 teaspoon dried parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black and White Pizza",
+    "url": "http://allrecipes.com/recipe/68484/black-and-white-pizza/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-barley-fennel-and-radish-salad-395911.json b/serverless-fleets/data/input/inferencing/recipes/black-barley-fennel-and-radish-salad-395911.json
new file mode 100644
index 000000000..082773ccc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-barley-fennel-and-radish-salad-395911.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Place barley in a medium pot and add water to cover by 1 1/2\". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.",
+        "While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.",
+        "Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.",
+        "Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.",
+        "Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over."
+    ],
+    "ingredients": [
+        "2 cups black or pearl barley, rinsed",
+        "Kosher salt",
+        "1 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4\" slices",
+        "2 tablespoons plus 1/2 cup olive oil",
+        "Freshly ground black pepper",
+        "1/3 cup fresh orange juice",
+        "1/4 cup fresh lime juice",
+        "1 small shallot, minced",
+        "2 tablespoons chopped fresh dill plus 1/2 cup dill sprigs, divided",
+        "1 teaspoon finely grated orange zest",
+        "4 large radishes, thinly sliced, divided",
+        "1/4 cup oil-cured olives, pitted, halved lengthwise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "Vegetarian",
+        "High Fiber",
+        "Lunch",
+        "Barley",
+        "Fennel",
+        "Radish",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Black Barley, Fennel, and Radish Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-barley-fennel-and-radish-salad-395911"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-barley-with-mushroom-broth.json b/serverless-fleets/data/input/inferencing/recipes/black-barley-with-mushroom-broth.json
new file mode 100644
index 000000000..43bae34e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-barley-with-mushroom-broth.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours.",
+        "Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80\u201390 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard.",
+        "While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside.",
+        "Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10\u201312 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl.",
+        "Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil.",
+        "Barley can be soaked 1 day ahead. Keep chilled."
+    ],
+    "ingredients": [
+        "1 cup black barley",
+        "12 crimini or white button mushrooms, stems and caps separated",
+        "4 bay leaves",
+        "1 tablespoon kosher salt, plus more",
+        "4 large eggs",
+        "1 small red or watermelon radish, trimmed, thinly sliced",
+        "1/4 cup kimchi, thinly sliced",
+        "Small cilantro sprigs and olive oil (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Barley",
+        "Mushroom",
+        "Healthy",
+        "Kid-Friendly",
+        "Vegetarian"
+    ],
+    "title": "Black Barley With Mushroom Broth",
+    "url": "http://www.epicurious.com/recipes/food/views/black-barley-with-mushroom-broth"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bass-with-hon-shimeji-mushrooms-razor-clams-and-tomato-garlic-marinade-232418.json b/serverless-fleets/data/input/inferencing/recipes/black-bass-with-hon-shimeji-mushrooms-razor-clams-and-tomato-garlic-marinade-232418.json
new file mode 100644
index 000000000..5e17dc58b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bass-with-hon-shimeji-mushrooms-razor-clams-and-tomato-garlic-marinade-232418.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "With a sharp knife, score the skin of each fish fillet, being careful not to cut into the flesh.",
+        "Slice the garlic chives very thin and place them in a small saucepot with the cup of olive oil. Cook over a very low flame until very tender, about 40 minutes. Remove from the flame and add the balsamic vinegar, soy sauce, and sun-dried tomatoes. Set aside.",
+        "Remove the razor clams and split them lengthwise. Julienne the clams and store them over ice or in the refrigerator.",
+        "In a large, hot saut\u00e9 pan, add enough canola oil to just coat the bottom of the pan and heat to just below smoking point. Season the fish filets with fresh pepper, Wondra flour, and sea salt. Place fish skin-side down in pan, making sure to press down with a fish spatula to prevent fish from curling. Cook until skin is crisp and golden brown, about 4 to 5 minutes. Flip fish and finish cooking on the other side until it is just cooked through, about 1 to 2 minutes.",
+        "In another medium saut\u00e9 pan, add a little bit of canola over low heat and sweat the shallots, sugar snap peas, and snow peas until tender, making sure to avoid any caramelization. Raise heat to medium, add the mustard greens and then the mushrooms. Season with salt and pepper and cook until mushrooms are tender, about 4 to 5 minutes. Add the fish stock and clam juice and reduce by half. Add the razor clams and immediately remove pan from heat, stirring constantly. Add extra-virgin olive oil in a slow stream, then add chopped tarragon. Season to taste.",
+        "Add the chopped parsley to the tomato-garlic marinade, stirring to reincorporate oil and vinegar. Divide the garnish equally among 4 plates, top with fish, and spoon about 1 teaspoon of tomato-garlic relish over top of the fish.",
+        "*Low-moisture flour, available at all supermarkets."
+    ],
+    "ingredients": [
+        "4 fillets black sea bass, about 6 to 8 ounces each",
+        "2 chives, whites only",
+        "1 cup extra-virgin olive oil",
+        "1/4 cup balsamic vinegar",
+        "1/4 cup soy sauce",
+        "1/2 cup sun-dried tomatoes, drained and thinly sliced",
+        "1 dozen fresh live razor clams",
+        "2 teaspoons canola oil",
+        "1/2 cup Wondra flour*",
+        "2 shallots, chopped",
+        "1/2 cup sugar snap peas, trimmed",
+        "1/2 cup snow peas, trimmed and thinly sliced",
+        "1/4 cup fresh corn kernels",
+        "1/2 cup mustard greens",
+        "1 cluster Hon-Shimeji mushrooms, cleaned and trimmed",
+        "1/4 cup fish stock",
+        "1/4 cup fresh clam juice or high-quality bottled clam juice",
+        "1/4 bunch flat-leaf parsley, chopped",
+        "1 teaspoon tarragon, chopped",
+        "Extra-virgin olive oil",
+        "Sea salt",
+        "Freshly ground white pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Leafy Green",
+        "Mushroom",
+        "Tomato",
+        "Saut\u00e9",
+        "Bass",
+        "Clam",
+        "Summer",
+        "Shallot",
+        "Sugar Snap Pea"
+    ],
+    "title": "Black Bass with Hon-Shimeji Mushrooms, Razor Clams, and Tomato-Garlic Marinade",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bass-with-hon-shimeji-mushrooms-razor-clams-and-tomato-garlic-marinade-232418"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bass-with-warm-rosemary-olive-vinaigrette-51214820.json b/serverless-fleets/data/input/inferencing/recipes/black-bass-with-warm-rosemary-olive-vinaigrette-51214820.json
new file mode 100644
index 000000000..edd000c34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bass-with-warm-rosemary-olive-vinaigrette-51214820.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.",
+        "Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "4 4\u20135-ounce black bass fillets, skin lightly scored",
+        "Kosher salt, freshly ground pepper",
+        "2 garlic cloves, thinly sliced",
+        "3 tablespoons black oil-cured olives, pitted, coarsely chopped",
+        "1 tablespoon fresh rosemary leaves",
+        "1/2 cup fresh orange juice",
+        "1 small or 1/2 medium head radicchio, leaves torn into 1 1/2\" pieces (about 3 cups)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Olive",
+        "Quick & Easy",
+        "Dinner",
+        "Rosemary",
+        "Seafood",
+        "Bass",
+        "Healthy",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Black Bass with Warm Rosemary-Olive Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bass-with-warm-rosemary-olive-vinaigrette-51214820"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-ancho-chili-11354.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-ancho-chili-11354.json
new file mode 100644
index 000000000..845cf6f03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-ancho-chili-11354.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avocado with the juice, the onion, the jalape\u00f1o, and salt and pepper to taste. Makes 1 1/2 cups.",
+        "In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.",
+        "While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat. Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid. Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the or\u00e9gano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes. Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.",
+        "The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the avocado salsa and the sour cream."
+    ],
+    "ingredients": [
+        "1 pound (about 2 1/2 cups) dried black beans, picked over and rinsed",
+        "2 medium onions, chopped",
+        "6 garlic cloves",
+        "3 tablespoons vegetable oil",
+        "1 tablespoon ground cumin",
+        "7 1/2 cups water",
+        "3 ounces (about 6) dried ancho chilies*, stemmed, seeded, and torn into pieces (wear rubber gloves)",
+        "a 28-ounce can tomatoes including the juice, pur\u00e9ed coarse",
+        "1 cup chicken broth",
+        "1 red bell pepper, chopped",
+        "1 teaspoon dried or\u00e9gano, crumbled",
+        "1/3 cup chopped fresh coriander, or to taste",
+        "2 tablespoons fresh lime juice, or to taste",
+        "avocado salsa (recipe follows) as an accompaniment if desired",
+        "sour cream as an accompaniment if desired",
+        "1 avocado (preferably California)",
+        "1 1/2 tablespoons fresh lime juice, or to taste",
+        "1/2 cup finely chopped red onion",
+        "1 fresh or pickled jalape\u00f1o, seeded and minced (wear rubber gloves)",
+        "*available at Hispanic markets, some specialty foods shops, and some supermarkets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Garlic",
+        "Onion",
+        "Tomato",
+        "Lime",
+        "Avocado",
+        "Bell Pepper",
+        "Jalape\u00f1o",
+        "Gourmet"
+    ],
+    "title": "Black Bean Ancho Chili",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-ancho-chili-11354"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-artichoke-burritos.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-artichoke-burritos.json
new file mode 100644
index 000000000..2ec3678aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-artichoke-burritos.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Pour the beans into a large iron skillet, and bring to a boil. Cook at a hard simmer until they become pasty and begin to resemble burrito beans in texture.",
+        "Heat oil in a separate skillet over medium heat. Stir in artichoke hearts, onion, and garlic; cook until the artichokes become golden brown.",
+        "Place tortillas in a dry skillet over low heat to warm. Remove from skillet. Spoon beans and artichoke mixture onto each tortilla, and top with cheese and tomato. Fold in ends, and roll up."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, drained and rinsed",
+        "1 tablespoon vegetable oil",
+        "1 (10 ounce) can artichoke hearts, drained and sliced",
+        "1 medium onion, diced",
+        "3 cloves garlic, crushed",
+        "8 (10 inch) flour tortillas",
+        "2 cups shredded sharp Cheddar cheese",
+        "1 large tomato, diced (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Artichoke Burritos",
+    "url": "http://allrecipes.com/recipe/85875/black-bean-and-artichoke-burritos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-avocado-burritos.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-avocado-burritos.json
new file mode 100644
index 000000000..12d63619d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-avocado-burritos.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine avocados, tomatoes, black beans, corn, cilantro, red onion, oil, vinegar, salt, and black pepper in a bowl until salsa is well mixed.",
+        "Spoon salsa into each tortilla and top with Monterey Jack cheese. Roll tortilla around filling to create a burrito.",
+        "Warm burritos on a microwave-safe plate in the microwave until cheese is melted and salsa is warmed, about 45 seconds. Top burritos with sour cream."
+    ],
+    "ingredients": [
+        "4 avocados - peeled, pitted, and cubed",
+        "3 tomatoes, diced",
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "1 (14 ounce) can corn, rinsed and drained",
+        "1 small bunch fresh cilantro, chopped",
+        "1/2 red onion, minced",
+        "2 tablespoons vegetable oil",
+        "1 tablespoon red wine vinegar",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "8 (8 inch) flour tortillas",
+        "1 cup shredded Monterey Jack cheese",
+        "1/4 cup sour cream, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Avocado Burritos",
+    "url": "http://allrecipes.com/recipe/256560/black-bean-and-avocado-burritos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-bell-pepper-salad-2217.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-bell-pepper-salad-2217.json
new file mode 100644
index 000000000..fb7b50c5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-bell-pepper-salad-2217.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.",
+        "Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and pur\u00e9e. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)",
+        "Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)"
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "16 dates (about 4 ounces), pitted, finely chopped",
+        "1/2 cup fresh lime juice",
+        "6 tablespoons extra-virgin olive oil",
+        "2 tablespoons dried oregano",
+        "4 teaspoons honey",
+        "4 teaspoons ground cumin",
+        "4 teaspoons ground coriander",
+        "4 15-ounce cans black beans, rinsed, drained",
+        "1/2 cup chopped red bell pepper",
+        "1/2 cup chopped yellow bell pepper",
+        "1/2 cup chopped green bell pepper",
+        "1/2 cup chopped red onion",
+        "1/2 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Citrus",
+        "Onion",
+        "Pepper",
+        "Summer"
+    ],
+    "title": "Black Bean and Bell Pepper Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-and-bell-pepper-salad-2217"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-butternut-squash-enchi.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-butternut-squash-enchi.json
new file mode 100644
index 000000000..68224d821
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-butternut-squash-enchi.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.",
+        "Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.",
+        "Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.",
+        "Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.",
+        "Bake in the oven until heated through and cheese is melted, about 40 minutes."
+    ],
+    "ingredients": [
+        "1 butternut squash - peeled, halved lengthwise, and seeded",
+        "3 tablespoons vegetable oil",
+        "1 small onion, diced",
+        "3 cloves garlic, minced",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground coriander",
+        "2 pinches cayenne pepper (optional)",
+        "2 (15.5 ounce) cans black beans, rinsed and drained",
+        "12 ounces shredded Cheddar cheese, divided",
+        "2 (10 ounce) cans mild enchilada sauce",
+        "8 flour tortillas, or more if needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Butternut Squash Enchilada Casserole",
+    "url": "http://allrecipes.com/recipe/244861/black-bean-and-butternut-squash-enchi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-chickpea-chili.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-chickpea-chili.json
new file mode 100644
index 000000000..dfd068926
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-chickpea-chili.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.",
+        "Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.",
+        "Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons olive oil",
+        "1 pound ground turkey (optional)",
+        "1 onion, chopped",
+        "2 green bell peppers, seeded and chopped",
+        "5 carrots, peeled and sliced into rounds",
+        "1 tablespoon chili powder",
+        "1 1/2 teaspoons ground cumin",
+        "1 teaspoon ground black pepper",
+        "2 (14.5 ounce) cans canned diced tomatoes with their juice",
+        "1 cup frozen corn",
+        "1 (15 ounce) can black beans, drained and rinsed",
+        "1 (15 ounce) can garbanzo beans, drained and rinsed",
+        "1 1/2 cups chicken broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Chickpea Chili",
+    "url": "http://allrecipes.com/recipe/133862/black-bean-and-chickpea-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-chickpea-hummus.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-chickpea-hummus.json
new file mode 100644
index 000000000..d1bd0e59a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-chickpea-hummus.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "1 cup canned black beans, drained",
+        "1 cup canned garbanzo beans (chickpeas), drained",
+        "1 tablespoon olive oil",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons plain nonfat yogurt",
+        "2 tablespoons water",
+        "1 clove garlic, roughly chopped",
+        "1 1/2 teaspoons curry powder",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Chickpea Hummus",
+    "url": "http://allrecipes.com/recipe/138051/black-bean-and-chickpea-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-guacamole.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-guacamole.json
new file mode 100644
index 000000000..bf10827d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-guacamole.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in corn, beans and tomato. Cover surface with plastic wrap.",
+        "Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=6000&h=3141&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4462825.jpg",
+    "ingredients": [
+        "1 (1 ounce) package McCormick\u00ae Guacamole Seasoning Mix",
+        "2  ripe avocados - peeled, pitted, and mashed",
+        "1 (8.75 ounce) can whole kernel corn, drained",
+        "1 cup canned black beans, rinsed and drained",
+        "1 cup chopped tomato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Corn Guacamole",
+    "url": "http://allrecipes.com/recipe/256774/black-bean-and-corn-guacamole/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-pasta-with-chicke.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-pasta-with-chicke.json
new file mode 100644
index 000000000..6d1e1d911
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-pasta-with-chicke.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "In a large skillet over low heat, cook corn and black beans, 2 minutes.  Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more.  Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire.  Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes.  Spoon over cooked pasta."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package jumbo pasta shells",
+        "1 cup fresh corn kernels",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (14.5 ounce) can diced tomatoes with juice",
+        "salt and pepper to taste",
+        "1 dash hot pepper sauce",
+        "1 dash Worcestershire sauce",
+        "2 boneless chicken breast halves, cooked and cut into bite-sized pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Corn Pasta with Chicken",
+    "url": "http://allrecipes.com/recipe/19417/black-bean-and-corn-pasta-with-chicke/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-quesadillas.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-quesadillas.json
new file mode 100644
index 000000000..1dec92c89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-quesadillas.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan over medium heat.  Stir in onion, and cook until softened, about 2 minutes.  Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well.  Cook until heated through, about 3 minutes.",
+        "Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "3 tablespoons finely chopped onion",
+        "1 (15.5 ounce) can black beans, drained and rinsed",
+        "1 (10 ounce) can whole kernel corn, drained",
+        "1 tablespoon brown sugar",
+        "1/4 cup salsa",
+        "1/4 teaspoon red pepper flakes",
+        "2 tablespoons butter, divided",
+        "8 (8 inch) flour tortillas",
+        "1 1/2 cups shredded Monterey Jack cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Corn Quesadillas",
+    "url": "http://allrecipes.com/recipe/104850/black-bean-and-corn-quesadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salad-i.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salad-i.json
new file mode 100644
index 000000000..2f5c67cfd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salad-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.",
+        "In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper.  Toss with dressing.  Cover, and refrigerate overnight.  Toss again before serving."
+    ],
+    "ingredients": [
+        "1/2 cup balsamic vinaigrette salad dressing",
+        "1/4 teaspoon seasoned pepper",
+        "1/4 teaspoon dried cilantro",
+        "1/8 teaspoon ground cayenne pepper",
+        "1/4 teaspoon ground cumin",
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "2 (15 ounce) cans whole kernel corn, drained",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped green onions",
+        "1/2 cup red bell pepper, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Corn Salad I",
+    "url": "http://allrecipes.com/recipe/13932/black-bean-and-corn-salad-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salad-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salad-ii.json
new file mode 100644
index 000000000..c7092b459
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salad-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.",
+        "In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad.  Stir salad to coat vegetables and beans with dressing, and serve."
+    ],
+    "ingredients": [
+        "1/3 cup fresh lime juice",
+        "1/2 cup olive oil",
+        "1 clove garlic, minced",
+        "1 teaspoon salt",
+        "1/8 teaspoon ground cayenne pepper",
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "1 1/2 cups frozen corn kernels",
+        "1 avocado - peeled, pitted and diced",
+        "1 red bell pepper, chopped",
+        "2 tomatoes, chopped",
+        "6 green onions, thinly sliced",
+        "1/2 cup chopped fresh cilantro (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Corn Salad II",
+    "url": "http://allrecipes.com/recipe/13933/black-bean-and-corn-salad-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salad-recipe.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salad-recipe.json
new file mode 100644
index 000000000..f88f2c6b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salad-recipe.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!"
+    ],
+    "ingredients": [
+        "1 can, 14 ounces, black beans, rinsed and drained",
+        "2 cups frozen corn kernels",
+        "1 small red bell pepper, seeded and chopped",
+        "1/2 red onion, chopped",
+        "1 1/2 teaspoons ground cumin, half a palm full",
+        "2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)",
+        "1 lime, juiced",
+        "2 tablespoons vegetable or olive oil, eyeball it",
+        "Salt and pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Healthy Dinner",
+        "Healthy",
+        "Healthy Lunch",
+        "American",
+        "Southwestern",
+        "Salad Recipes",
+        "Corn Recipes",
+        "Vegetable",
+        "Fruit",
+        "Lime Recipes",
+        "Beans and Legumes",
+        "Gluten Free",
+        "High Fiber",
+        "Low Calorie",
+        "Low-Cholesterol",
+        "Low-Fat",
+        "Heart-Healthy"
+    ],
+    "title": "Black Bean and Corn Salad",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salsa-from-red-go.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salsa-from-red-go.json
new file mode 100644
index 000000000..de0978b1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salsa-from-red-go.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large bowl combine all ingredients, stir to combine. Refrigerate for several hours or overnight to blend the flavors. Serve with chips or crackers."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans black beans, drained and rinsed",
+        "1 (14.5 ounce) can whole kernel corn, drained",
+        "2 (10 ounce) cans RED GOLD\u00ae Petite Diced Tomatoes & Green Chilies",
+        "1 (14.5 ounce) can RED GOLD\u00ae Diced Tomatoes, drained",
+        "1/2 cup chopped green onions",
+        "2 tablespoons chopped fresh cilantro",
+        "Salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Corn Salsa from RED GOLD\u00ae",
+    "url": "http://allrecipes.com/recipe/240353/black-bean-and-corn-salsa-from-red-go/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salsa.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salsa.json
new file mode 100644
index 000000000..520236bfd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-corn-salsa.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight."
+    ],
+    "ingredients": [
+        "4 (15 ounce) cans black beans, rinsed and drained",
+        "1 yellow bell pepper, diced",
+        "1 orange bell pepper, diced",
+        "1 green bell pepper, diced",
+        "1/4 red onion, finely chopped",
+        "1 (16 ounce) package frozen corn, thawed",
+        "2/3 cup olive oil",
+        "2 tablespoons red wine vinegar",
+        "2 tablespoons balsamic vinegar",
+        "2 tablespoons apple cider vinegar",
+        "1 teaspoon salt",
+        "1 teaspoon ground cumin",
+        "1 tablespoon chopped fresh cilantro",
+        "1 tablespoon minced garlic",
+        "1/4 teaspoon hot sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Corn Salsa",
+    "url": "http://allrecipes.com/recipe/215000/black-bean-and-corn-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-couscous-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-couscous-salad.json
new file mode 100644
index 000000000..4bb00d2d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-couscous-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous.  Cover the pot and remove from heat.  Let stand for 5 minutes.",
+        "In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.  Add green onions, red pepper, cilantro, corn and beans and toss to coat.",
+        "Fluff the couscous well, breaking up any chunks.  Add to the bowl with the vegetables and mix well.  Season with salt and pepper to taste and serve at once or refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "1 cup uncooked couscous",
+        "1 1/4 cups chicken broth",
+        "3 tablespoons extra virgin olive oil",
+        "2 tablespoons fresh lime juice",
+        "1 teaspoon red wine vinegar",
+        "1/2 teaspoon ground cumin",
+        "8 green onions, chopped",
+        "1 red bell pepper, seeded and chopped",
+        "1/4 cup chopped fresh cilantro",
+        "1 cup frozen corn kernels, thawed",
+        "2 (15 ounce) cans black beans, drained",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Couscous Salad",
+    "url": "http://allrecipes.com/recipe/24833/black-bean-and-couscous-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-cucumber-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-cucumber-salad.json
new file mode 100644
index 000000000..58e98095f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-cucumber-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.",
+        "Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.",
+        "Drizzle the dressing over the cucumber mixture; toss to coat."
+    ],
+    "ingredients": [
+        "1 seedless cucumber, quartered and cut into chunks",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 cup cherry tomatoes, halved",
+        "1 cup frozen corn, thawed",
+        "1/2 red onion, chopped",
+        "3 tablespoons extra-virgin olive oil",
+        "4 1/2 teaspoons orange marmalade",
+        "1 tablespoon lemon juice",
+        "1 teaspoon honey",
+        "1/2 teaspoon ground cumin",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Cucumber Salad",
+    "url": "http://allrecipes.com/recipe/221074/black-bean-and-cucumber-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-feta-cheese-ugly-dip.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-feta-cheese-ugly-dip.json
new file mode 100644
index 000000000..8c7c7701b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-feta-cheese-ugly-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk vinegar, sugar, and olive oil together in a bowl.",
+        "Mix black beans, corn, feta cheese, and green onions together in a separate bowl. Drizzle dressing over black bean mixture; toss to coat. Refrigerate dip 1 hour before serving."
+    ],
+    "ingredients": [
+        "1/4 cup apple cider vinegar",
+        "1/4 cup white sugar",
+        "1/4 cup olive oil",
+        "1 (15 ounce) can black beans, drained and rinsed",
+        "1 (11 ounce) can Mexican-style corn, drained",
+        "1 (4 ounce) package crumbled feta cheese",
+        "5 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Feta Cheese Ugly Dip",
+    "url": "http://allrecipes.com/recipe/231126/black-bean-and-feta-cheese-ugly-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-granny-smith-apple-sal.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-granny-smith-apple-sal.json
new file mode 100644
index 000000000..fc410b236
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-granny-smith-apple-sal.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "1 onion, diced",
+        "1 red bell pepper, chopped",
+        "2 teaspoons ground cumin",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon cayenne pepper",
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "2 Granny Smith apples, unpeeled, cored, and chopped",
+        "2 tablespoons lemon juice",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Granny Smith Apple Salad",
+    "url": "http://allrecipes.com/recipe/167309/black-bean-and-granny-smith-apple-sal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-potato-veggie-burgers.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-potato-veggie-burgers.json
new file mode 100644
index 000000000..4dc7d868c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-potato-veggie-burgers.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mash potatoes and black beans together in a large bowl, removing any large pieces of potato skin if desired. Mix onion, carrot, green pepper, mushrooms, and garlic into potato mixture with a fork, mashing until well-mixed.",
+        "Stir Worcestershire sauce, cumin, chili powder, hot sauce, salt, and black pepper into potato mixture. Form mixture into 8 patties.",
+        "Working in batches, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook patties in hot oil until golden and set on the bottom, 4 to 5 minutes; flip each burger and cook until golden and hot throughout, about 4 minutes more."
+    ],
+    "ingredients": [
+        "4 baked potatoes",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1/2 onion, finely chopped",
+        "1/2 carrot, grated",
+        "1/2 green bell pepper, finely chopped",
+        "6 mushrooms, finely chopped",
+        "2 cloves garlic, minced",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon ground cumin",
+        "1 tablespoon chili powder",
+        "1 teaspoon hot sauce",
+        "salt and ground black pepper to taste",
+        "3 tablespoons olive oil, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Potato Veggie Burgers",
+    "url": "http://allrecipes.com/recipe/239807/black-bean-and-potato-veggie-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-quinoa-enchilada-bake.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-quinoa-enchilada-bake.json
new file mode 100644
index 000000000..5346ae984
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-quinoa-enchilada-bake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.",
+        "Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.",
+        "Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.",
+        "Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup quinoa",
+        "1 tablespoon olive oil",
+        "1 small onion, diced",
+        "1 yellow bell pepper, diced",
+        "1 orange bell pepper, diced",
+        "1 jalapeno pepper, minced",
+        "2 cloves garlic, minced",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1/3 cup chopped fresh cilantro",
+        "1 tablespoon chili powder",
+        "1 teaspoon lime juice",
+        "1 teaspoon ground cumin",
+        "salt and ground black pepper to taste",
+        "1 (10 ounce) can enchilada sauce",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Quinoa Enchilada Bake",
+    "url": "http://allrecipes.com/recipe/240894/black-bean-and-quinoa-enchilada-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-red-pepper-salad-5493.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-red-pepper-salad-5493.json
new file mode 100644
index 000000000..57b1e808a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-red-pepper-salad-5493.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving."
+    ],
+    "ingredients": [
+        "2 large red bell peppers, chopped",
+        "1 15- to 16-ounce can black beans, rinsed, well drained",
+        "1/2 cup chopped yellow bell pepper",
+        "1/2 cup finely chopped red onion",
+        "1/4 cup chopped fresh Italian parsley",
+        "1/4 cup chopped fresh basil",
+        "1 1/2 tablespoons red wine vinegar",
+        "1 tablespoon olive oil",
+        "1 teaspoon minced garlic",
+        "1 teaspoon grated orange peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Herb",
+        "Vegetable",
+        "Low Fat",
+        "Summer"
+    ],
+    "title": "Black Bean and Red Pepper Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-and-red-pepper-salad-5493"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-burritos.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-burritos.json
new file mode 100644
index 000000000..a58d1968e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-burritos.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.",
+        "Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.",
+        "Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.",
+        "Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture."
+    ],
+    "ingredients": [
+        "1 cup white rice",
+        "2 cups water",
+        "1 tablespoon butter",
+        "1/2 sweet yellow onion, chopped",
+        "2 cloves garlic, minced",
+        "1 tablespoon butter",
+        "1 tablespoon chili powder, or more to taste",
+        "1 tablespoon paprika",
+        "1 teaspoon ground cumin",
+        "1 teaspoon freshly cracked black pepper",
+        "1 teaspoon cayenne pepper",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon freshly ground nutmeg",
+        "1 (15 ounce) can black beans, drained",
+        "1 (8 ounce) can tomato sauce",
+        "8 large flour tortillas, warmed",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Rice Burritos",
+    "url": "http://allrecipes.com/recipe/230975/black-bean-and-rice-burritos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-enchiladas.json
new file mode 100644
index 000000000..19a877ada
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-enchiladas.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.",
+        "Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.",
+        "Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 green bell pepper, chopped",
+        "1 onion, chopped",
+        "3 cloves garlic, minced",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (14.5 ounce) can diced tomatoes and green chilies",
+        "1/4 cup picante sauce",
+        "1 tablespoon chili powder",
+        "1 teaspoon ground cumin",
+        "1/4 teaspoon red pepper flakes",
+        "2 cups cooked brown rice",
+        "8 (6 inch) flour tortillas, warmed",
+        "1 cup salsa",
+        "1 cup shredded Cheddar cheese",
+        "3 tablespoons chopped fresh cilantro leaves",
+        "1/4 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Rice Enchiladas",
+    "url": "http://allrecipes.com/recipe/222598/black-bean-and-rice-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-salad-2369.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-salad-2369.json
new file mode 100644
index 000000000..cf11fbb57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-salad-2369.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.",
+        "Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve."
+    ],
+    "ingredients": [
+        "2 14 1/2-ounce cans chicken broth",
+        "1/2 cup water",
+        "1 1-pound package long-grain rice",
+        "2 bay leaves",
+        "2 15-ounce cans black beans, drained, rinsed",
+        "2 red bell peppers, diced",
+        "1 green bell pepper, diced",
+        "1 medium red onion, diced",
+        "1 medium bunch fresh cilantro, chopped",
+        "1/2 cup olive oil",
+        "3 tablespoons orange juice",
+        "2 tablespoons red wine vinegar",
+        "2 teaspoons ground cumin",
+        "1 teaspoon chili powder",
+        "Lettuce leaves",
+        "Fresh cilantro sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Herb",
+        "Pepper",
+        "Rice",
+        "Side",
+        "Summer",
+        "Sugar Conscious"
+    ],
+    "title": "Black Bean and Rice Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-and-rice-salad-2369"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-salad-243130.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-salad-243130.json
new file mode 100644
index 000000000..356851a27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-salad-243130.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.",
+        "Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.",
+        "Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again."
+    ],
+    "ingredients": [
+        "1 cup long grain brown rice",
+        "1/4 cup extra-virgin olive oil",
+        "1 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice",
+        "1 medium red onion, finely chopped",
+        "3 garlic cloves, smashed, peeled and minced",
+        "2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed",
+        "1 teaspoon kosher salt",
+        "1 15-ounce can black beans, rinsed well and drained",
+        "1 tablespoon distilled white vinegar",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Onion",
+        "Pepper",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Back to School",
+        "Lunch",
+        "Corn",
+        "Fall",
+        "Healthy",
+        "Vegan",
+        "Brown Rice",
+        "Sugar Conscious"
+    ],
+    "title": "Black Bean and Rice Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-and-rice-salad-243130"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-salad.json
new file mode 100644
index 000000000..91dcb150c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-rice-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.",
+        "In a medium saucepan, heat olive oil at a medium-low heat.  Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.",
+        "Combine the rice and vegetable mixture. Salt and pepper to taste and serve."
+    ],
+    "ingredients": [
+        "2 tomatoes, chopped",
+        "1 large red bell pepper, chopped",
+        "2 jalapeno peppers, minced",
+        "3/4 cup lemon juice",
+        "1 1/4 teaspoons dried cilantro",
+        "1/4 teaspoon dried basil",
+        "1/8 teaspoon red pepper flakes",
+        "1 (15 ounce) can whole kernel corn; drain and reserve liquid",
+        "1 (15 ounce) can black beans; drain and reserve liquid",
+        "1 tablespoon olive oil",
+        "1/2 cup chopped onion",
+        "1/2 teaspoon minced garlic",
+        "1 1/2 cups instant brown rice",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Rice Salad",
+    "url": "http://allrecipes.com/recipe/16492/black-bean-and-rice-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-salsa-soup.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-salsa-soup.json
new file mode 100644
index 000000000..d360e5c50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-salsa-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.",
+        "Heat the bean mixture in a saucepan over medium heat until thoroughly heated.",
+        "Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans black beans, drained and rinsed",
+        "1 1/2 cups vegetable broth",
+        "1 cup chunky salsa",
+        "1 teaspoon ground cumin",
+        "4 tablespoons sour cream",
+        "2 tablespoons thinly sliced green onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Salsa Soup",
+    "url": "http://allrecipes.com/recipe/14132/black-bean-and-salsa-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-soy-veggie-burgers.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-soy-veggie-burgers.json
new file mode 100644
index 000000000..0663436c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-soy-veggie-burgers.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.",
+        "Blend shelled edamame, black beans, vegetable broth, ricotta cheese, egg whites, and garlic in a blender or food processor until smooth; transfer to a bowl.",
+        "Stir wheat bran, oats, turmeric, chili powder, cloves, oregano, basil, Italian seasoning, and salt into bean mixture; form into 7 patties and place on the prepared baking sheet.",
+        "Bake in the preheated oven for 20 minutes; flip and continue baking until patties are lightly browned and cooked through, about 20 more minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package edamame in pod, shelled",
+        "1 (15 ounce) can black beans, drained",
+        "1/4 cup vegetable broth",
+        "1/4 cup ricotta cheese",
+        "2 egg whites",
+        "4 cloves garlic",
+        "1/2 cup wheat bran",
+        "1/2 cup quick-cooking oats",
+        "1 teaspoon ground turmeric",
+        "1/2 teaspoon chili powder",
+        "1/2 teaspoon ground cloves",
+        "1 pinch dried oregano",
+        "1 pinch dried basil",
+        "1 pinch Italian seasoning",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Soy Veggie Burgers",
+    "url": "http://allrecipes.com/recipe/235087/black-bean-and-soy-veggie-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-sweet-potato-enchilada.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-sweet-potato-enchilada.json
new file mode 100644
index 000000000..8084c059c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-sweet-potato-enchilada.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil. Boil sweet potatoes until tender, about 30 minutes. Cool until easily handled, about 10 minutes. Slip off peels.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray.",
+        "Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well mixed.",
+        "Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top.",
+        "Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown, about 25 minutes."
+    ],
+    "ingredients": [
+        "2 sweet potatoes",
+        "cooking spray",
+        "1 (3 ounce) package cream cheese, softened",
+        "1 (15 ounce) can black beans, drained and rinsed",
+        "1/4 cup chopped green onion",
+        "1 teaspoon chili powder",
+        "1 teaspoon ground cumin",
+        "1/4 teaspoon dried oregano",
+        "salt to taste",
+        "1/4 teaspoon ground black pepper",
+        "4 (10 inch) flour tortillas",
+        "1 (10 ounce) can enchilada sauce",
+        "1 cup shredded Mexican cheese blend"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Sweet Potato Enchiladas",
+    "url": "http://allrecipes.com/recipe/256081/black-bean-and-sweet-potato-enchilada/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-sweet-potato-quesadill.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-sweet-potato-quesadill.json
new file mode 100644
index 000000000..3d4839347
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-sweet-potato-quesadill.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.",
+        "Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.",
+        "Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.",
+        "Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted  and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1005697.jpg",
+    "ingredients": [
+        "1 large sweet potato, peeled and diced",
+        "1 teaspoon chopped fresh cilantro",
+        "1/4 teaspoon chili powder",
+        "1/2 teaspoon salt",
+        "1/4 cup frozen corn",
+        "1 (19 ounce) can black beans, drained and rinsed",
+        "8 (8 inch) flour tortillas",
+        "1 cup shredded Cheddar cheese",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Sweet Potato Quesadillas",
+    "url": "http://allrecipes.com/recipe/231880/black-bean-and-sweet-potato-quesadill/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-sweet-potato-stew-with-chilies-and-polenta-triangles-15577.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-sweet-potato-stew-with-chilies-and-polenta-triangles-15577.json
new file mode 100644
index 000000000..872d4119e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-sweet-potato-stew-with-chilies-and-polenta-triangles-15577.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium heat. Add onions and saut\u00e9 until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.",
+        "Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.)",
+        "Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 cups finely chopped onions",
+        "2 tablespoons minced fresh ginger",
+        "2 teaspoons chili powder",
+        "1 1/2 teaspoons ground cumin",
+        "1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces",
+        "2 cups orange juice",
+        "2 tablespoons minced garlic",
+        "2 15- to 16-ounce cans black beans, rinsed, drained",
+        "2 poblano chilies, seeded, chopped",
+        "1 red bell pepper, chopped",
+        "Sour cream (optional)",
+        "Avocado slices (optional)",
+        "Orange wedges (optional)",
+        "Polenta Triangles"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Onion",
+        "Pepper",
+        "Saut\u00e9",
+        "Stew",
+        "Vegetarian",
+        "High Fiber",
+        "Sweet Potato/Yam",
+        "Fall"
+    ],
+    "title": "Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-and-sweet-potato-stew-with-chilies-and-polenta-triangles-15577"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-tomato-quinoa-238939.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-tomato-quinoa-238939.json
new file mode 100644
index 000000000..fcc8974c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-tomato-quinoa-238939.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.",
+        "Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.",
+        "Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.",
+        "Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 teaspoons grated lime zest",
+        "2 tablespoons fresh lime juice",
+        "2 tablespoons unsalted butter, melted and cooled",
+        "1 tablespoon vegetable oil",
+        "1 teaspoon sugar",
+        "1 cup quinoa",
+        "1 (14- to 15-ounce) can black beans, rinsed and drained",
+        "2 medium tomatoes, diced",
+        "4 scallions, chopped",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Onion",
+        "Tomato",
+        "Side",
+        "Steam",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Cinco de Mayo",
+        "Quinoa",
+        "Healthy",
+        "Cilantro",
+        "Gourmet",
+        "Sugar Conscious"
+    ],
+    "title": "Black Bean and Tomato Quinoa",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-and-tomato-quinoa-238939"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-tomato-soup.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-tomato-soup.json
new file mode 100644
index 000000000..c4041c7ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-tomato-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.",
+        "Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, undrained",
+        "1 cup low-sodium chicken broth",
+        "cooking spray",
+        "1 small onion, chopped",
+        "1 teaspoon minced garlic",
+        "1 (15 ounce) can black beans, undrained",
+        "1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL\u00ae)",
+        "1/3 cup plain yogurt (optional)",
+        "4 teaspoons lime juice",
+        "2 teaspoons ground cumin",
+        "1/4 teaspoon red pepper flakes (optional)",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Tomato Soup",
+    "url": "http://allrecipes.com/recipe/229130/black-bean-and-tomato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-vegetable-burritos-1192.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-vegetable-burritos-1192.json
new file mode 100644
index 000000000..61c42bc84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-vegetable-burritos-1192.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.",
+        "Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; saut\u00e9 until almost tender, about 5 minutes. Add beans, tomatoes and jalape\u00f1o; bring to simmer. Season with salt and pepper. remove from heat.",
+        "Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate."
+    ],
+    "ingredients": [
+        "4 9- to 10-inch-diameter flour tortillas",
+        "3/4 cup chopped onion",
+        "2 teaspoons vegetable oil",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon chili powder",
+        "1 cup chopped red bell pepper",
+        "2/3 cup frozen corn kernels, thawed",
+        "1 medium carrot, coarsely grated",
+        "1 2/3 cups canned black beans, rinsed, drained",
+        "1/2 cup drained canned Mexican-style stewed tomatoes",
+        "2 teaspoons minced seeded jalape\u00f1o chile",
+        "8 tablespoons grated Monterey Jack cheese (about 2 ounces)",
+        "4 tablespoons nonfat sour cream",
+        "4 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Bean",
+        "Tomato",
+        "Vegetable",
+        "Vegetarian",
+        "Quick & Easy",
+        "Healthy",
+        "Jalape\u00f1o"
+    ],
+    "title": "Black Bean and Vegetable Burritos",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-and-vegetable-burritos-1192"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-veggie-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-veggie-enchiladas.json
new file mode 100644
index 000000000..9ccdfa257
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-veggie-enchiladas.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.",
+        "Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.",
+        "Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.",
+        "Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.",
+        "Bake uncovered about 30 minutes or until bubbly and heated through.  Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese."
+    ],
+    "ingredients": [
+        "1 (10 ounce) can Old El Paso\u00ae green enchilada sauce",
+        "1 (14.4 ounce) package frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions)",
+        "1 (16 ounce) can Old El Paso\u00ae refried black beans or traditional refried beans",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon garlic salt",
+        "1 (8.2 ounce) package Old El Paso\u00ae flour tortillas for soft tacos & fajitas (6 inch)",
+        "1 1/2 cups shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Veggie Enchiladas",
+    "url": "http://allrecipes.com/recipe/233845/black-bean-and-veggie-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-walnut-burgers.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-walnut-burgers.json
new file mode 100644
index 000000000..0afdc4a42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-walnut-burgers.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.",
+        "Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.",
+        "Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side."
+    ],
+    "ingredients": [
+        "1/2 cup walnuts",
+        "1/2 cup rolled oats",
+        "1 tablespoon flax seeds",
+        "1 teaspoon ground cumin",
+        "1 teaspoon paprika",
+        "1 teaspoon salt",
+        "1 pinch ground cinnamon",
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "1/2 cup mashed cooked sweet potato",
+        "1 egg, beaten",
+        "1/4 cup minced onion",
+        "1 Fresno chile pepper, seeded and minced",
+        "1 small crimini mushroom, minced",
+        "3 cloves garlic, minced",
+        "1/2 teaspoon soy sauce",
+        "1/2 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Walnut Burgers",
+    "url": "http://allrecipes.com/recipe/239174/black-bean-and-walnut-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-white-corn-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-white-corn-salad.json
new file mode 100644
index 000000000..976569030
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-white-corn-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix white corn, black beans, tomatoes, red bell pepper, red onion, cilantro, lime juice, tequila, salt, and black pepper in a large salad bowl."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen white corn, thawed",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "2 tomatoes, diced",
+        "1/2 red bell pepper, diced, or more to taste",
+        "1/3 red onion, diced, or more to taste",
+        "1/3 cup chopped fresh cilantro, or more to taste",
+        "1/4 cup fresh lime juice",
+        "2 teaspoons white tequila",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and White Corn Salad",
+    "url": "http://allrecipes.com/recipe/232544/black-bean-and-white-corn-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-and-wild-rice-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-wild-rice-salad.json
new file mode 100644
index 000000000..6c29a4bcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-and-wild-rice-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.",
+        "Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill 30 minutes."
+    ],
+    "ingredients": [
+        "1 red onion, finely chopped",
+        "1 bunch cilantro, chopped",
+        "1 (14 ounce) can black beans, drained and rinsed",
+        "1 (16 ounce) package cooked wild rice",
+        "1/2 cup dried cranberries",
+        "1/2 cup roughly chopped cashews",
+        "1/2 cup freshly squeezed orange juice",
+        "1/4 cup olive oil",
+        "3 tablespoons tarragon vinegar",
+        "1 1/2 teaspoons Dijon mustard",
+        "1/2 teaspoon dried thyme",
+        "1/4 teaspoon ground cumin",
+        "1/8 teaspoon cayenne pepper",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean and Wild Rice Salad",
+    "url": "http://allrecipes.com/recipe/212360/black-bean-and-wild-rice-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-avocado-salsa-with-corn-recipe.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-avocado-salsa-with-corn-recipe.json
new file mode 100644
index 000000000..853b7b40e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-avocado-salsa-with-corn-recipe.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat the grill over medium-high heat.",
+        "Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.",
+        "Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.",
+        "Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions."
+    ],
+    "ingredients": [
+        "1 ear corn, shucked",
+        "2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn",
+        "1 cup quartered cherry tomatoes",
+        "2 ripe but firm avocadoes, pitted and diced",
+        "One 15.5-ounce can black beans, drained",
+        "1/2 medium red onion, diced",
+        "1 teaspoon agave syrup",
+        "1/2 teaspoon ground cumin",
+        "1/4 teaspoon minced garlic",
+        "Juice of 1 to 2 limes",
+        "1 serrano chile, seeded and finely diced",
+        "Pinch cayenne pepper",
+        "Kosher salt and freshly ground black pepper",
+        "3 tablespoons chopped fresh cilantro",
+        "3 scallions, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Salsa",
+        "Avocado",
+        "Vegetable",
+        "Beans and Legumes",
+        "Corn Recipes"
+    ],
+    "title": "Black Bean Avocado Salsa with Corn",
+    "url": "http://www.foodnetwork.com/recipes/guy-fieri/black-bean-avocado-salsa-with-corn-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-avocado-salsa.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-avocado-salsa.json
new file mode 100644
index 000000000..ab0c922da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-avocado-salsa.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans (such as Bush's\u00ae), rinsed and drained",
+        "1 (11 ounce) can whole kernel sweet corn, drained",
+        "4 roma (plum) tomatoes, seeded and chopped",
+        "1 small red bell pepper, diced",
+        "1 jalapeno pepper, seeded and minced",
+        "1/3 cup chopped fresh cilantro",
+        "1/4 cup diced red onion",
+        "1/4 cup fresh lime juice",
+        "2 tablespoons red wine vinegar",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "2 avocados, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Avocado Salsa",
+    "url": "http://allrecipes.com/recipe/229020/black-bean-avocado-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-beef-empanadas.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-beef-empanadas.json
new file mode 100644
index 000000000..f5228d1a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-beef-empanadas.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat the oven to 425 degrees F.",
+        "Heat the oil in a 12-inch skillet over medium-high heat. Add the beef, onion and salt and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.",
+        "Reduce the heat to medium. Stir the soup in the skillet and cook until the mixture is hot and bubbling.  Remove the skillet from the heat. Stir in the queso fresco.",
+        "Spoon about 1/3 cup beef mixture in the center of each dough circle. Brush the edges of the dough circles with water.  Fold the dough in half over the filling. Crimp the edges with a fork to seal. Brush the empanadas with the egg. Place the empanadas onto a baking sheet.",
+        "Bake for 20 minutes or until the empanadas are golden brown."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 pound ground beef or turkey",
+        "1 medium onion, chopped",
+        "1/2 teaspoon salt",
+        "1 (10.75 ounce) can Campbell's\u00ae Condensed Black Bean, Cumin & Cilantro Soup",
+        "4 ounces queso fresco, crumbled",
+        "1 (14 ounce) package empanada dough, thawed",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean & Beef Empanadas",
+    "url": "http://allrecipes.com/recipe/239674/black-bean-beef-empanadas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-breakfast-bowl.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-breakfast-bowl.json
new file mode 100644
index 000000000..228811bee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-breakfast-bowl.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.",
+        "Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.",
+        "Divide warmed black beans between two bowls.",
+        "Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "4 eggs, beaten",
+        "1 (15 ounce) can black beans, drained and rinsed",
+        "1 avocado, peeled and sliced",
+        "1/4 cup salsa",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Breakfast Bowl",
+    "url": "http://allrecipes.com/recipe/220123/black-bean-breakfast-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-brownies.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-brownies.json
new file mode 100644
index 000000000..c493e3eb3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-brownies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.",
+        "Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.",
+        "Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 (15.5 ounce) can black beans, rinsed and drained",
+        "3 eggs",
+        "3 tablespoons vegetable oil",
+        "1/4 cup cocoa powder",
+        "1 pinch salt",
+        "1 teaspoon vanilla extract",
+        "3/4 cup white sugar",
+        "1 teaspoon instant coffee (optional)",
+        "1/2 cup milk chocolate chips (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Brownies",
+    "url": "http://allrecipes.com/recipe/161701/black-bean-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-burgers-recipe.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-burgers-recipe.json
new file mode 100644
index 000000000..e72859b83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-burgers-recipe.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat a grill or grill pan over medium-low heat.",
+        "In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.",
+        "Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.",
+        "Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve."
+    ],
+    "ingredients": [
+        "1/2 medium yellow onion, roughly chopped",
+        "1 tablespoon chopped garlic",
+        "2 (15-ounce) cans black beans, rinsed and drained, divided",
+        "2 tablespoons freshly chopped cilantro leaves",
+        "2 teaspoons freshly chopped parsley leaves",
+        "1 egg",
+        "1/2 teaspoon red pepper flakes",
+        "1/2 cup bread crumbs",
+        "Salt and fresh ground black pepper",
+        "4 hamburger rolls",
+        "1 tomato, sliced",
+        "4 small Romaine lettuce leaves, or any other type you have on hand",
+        "1/4 cup ketchup"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Burger",
+        "Lettuce Recipes",
+        "Vegetable",
+        "Beans and Legumes",
+        "Onion Recipes",
+        "Tomato"
+    ],
+    "title": "Black Bean Burgers",
+    "url": "http://www.foodnetwork.com/recipes/sandra-lee/black-bean-burgers-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-burgers-with-sweet-potato.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-burgers-with-sweet-potato.json
new file mode 100644
index 000000000..5297c3ad1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-burgers-with-sweet-potato.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.",
+        "Bake sweet potato in the preheated oven until cooked through and soft in the center, 40 to 45 minutes. Let potato cool completely.",
+        "Peel the potato and mash flesh in a large bowl with black beans. Mix egg, green onions, and garlic into the potato mixture. Add bread crumbs and mix until the mixture sticks together; season with jalapeno pepper, salt, and black pepper. Roll the mixture into 24 small balls and flatten into 2 1/2-inch patties.",
+        "Arrange patties onto prepared baking sheet. Brush each patty with olive oil.",
+        "Bake patties in preheated oven until browned on top, 10 to 12 minutes. Turn patties with a thin spatula, brush again with olive oil, and continue baking until slightly crisp along the edges, 2 to 3 minutes more. Serve on buns."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 sweet potato, washed and pricked several times with a fork",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 egg",
+        "3 green onions (green parts only), minced",
+        "2 teaspoons minced garlic",
+        "3/4 cup dry bread crumbs",
+        "1 jalapeno pepper, seeded and minced (optional)",
+        "salt and ground black pepper to taste",
+        "2 tablespoons olive oil",
+        "24 slider-size burger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Burgers with Sweet Potato",
+    "url": "http://allrecipes.com/recipe/233615/black-bean-burgers-with-sweet-potato/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-burgers.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-burgers.json
new file mode 100644
index 000000000..914b2f14c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-burgers.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Blend black beans and jalapeno pepper in a food processor until the beans are completely pureed; transfer to a large mixing bowl.",
+        "Mix breadcrumbs, red bell pepper, onion, eggs, cumin, chili powder, garlic, liquid smoke flavoring, and ranch dressing mix into the black bean mixture until evenly combined.",
+        "Chill mixture in freezer until firm enough to shape into patties, about 1 hour.",
+        "Divide mixture into 8 portions; shape into patties.",
+        "Heat olive oil in a skillet over medium-high heat; cook burgers in hot oil until cooked through, about 5 minutes per side.",
+        "Top burgers with smoked Gouda cheese to serve."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans black beans, drained",
+        "1/4 cup minced jalapeno pepper, or more to taste",
+        "1 1/3 cups plain breadcrumbs",
+        "1 red bell pepper, diced",
+        "1 small onion, diced",
+        "2 eggs, slightly beaten",
+        "2 tablespoons ground cumin",
+        "2 tablespoons chili powder",
+        "6 cloves garlic, minced",
+        "1/4 cup liquid smoke flavoring",
+        "1/4 cup ranch dressing mix",
+        "2 tablespoons olive oil",
+        "8 slices smoked Gouda cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Burgers",
+    "url": "http://allrecipes.com/recipe/220658/black-bean-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-cakes.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-cakes.json
new file mode 100644
index 000000000..c98b359b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-cakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender.",
+        "In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.",
+        "Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.",
+        "Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side.",
+        "In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes."
+    ],
+    "ingredients": [
+        "3 cups dry black beans",
+        "1 tablespoon ground cumin",
+        "1/2 teaspoon chili powder",
+        "1/2 teaspoon salt",
+        "1/3 cup chopped fresh cilantro",
+        "2 tablespoons vegetable oil",
+        "1/2 cup plain yogurt",
+        "1 tablespoon milk",
+        "1 pinch cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Cakes",
+    "url": "http://allrecipes.com/recipe/18453/black-bean-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-chili-with-butternut-squash-363715.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-chili-with-butternut-squash-363715.json
new file mode 100644
index 000000000..91ef16bf4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-chili-with-butternut-squash-363715.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.",
+        "Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalape\u00f1o rings."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons olive oil",
+        "2 onions, chopped",
+        "8 garlic cloves, chopped",
+        "2 1/2 chili powder",
+        "1 tablespoon ground coriander",
+        "2 14.5-ounce cans fire-roasted tomatoes",
+        "1 pound dried black beans, rinsed",
+        "2 chipotle chiles from canned chipotle chiles in adobo, minced",
+        "2 teaspoons dried oregano (preferably Mexican)",
+        "Coarse kosher salt",
+        "1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)",
+        "1/2 cup quick-cooking bulgur",
+        "Sour cream",
+        "Coarsely grated hot pepper",
+        "Monterey jack cheese",
+        "Diced red onion chopped",
+        "Fresh cilantro",
+        "Pickled jalape\u00f1o rings",
+        "Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Super Bowl",
+        "Low Fat",
+        "Vegetarian",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Butternut Squash",
+        "Healthy",
+        "Low Cholesterol",
+        "Bulgur"
+    ],
+    "title": "Black Bean Chili with Butternut Squash",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-chili-with-butternut-squash-363715"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-chili-with-butternut-squash-and-swiss-chard-234146.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-chili-with-butternut-squash-and-swiss-chard-234146.json
new file mode 100644
index 000000000..2d93cfcf1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-chili-with-butternut-squash-and-swiss-chard-234146.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add onions and garlic; saut\u00e9 until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 1/2 cups chopped onions",
+        "3 garlic cloves, chopped",
+        "2 1/2 cups 1/2-inch pieces peeled butternut squash",
+        "2 tablespoons chili powder",
+        "2 teaspoons ground cumin",
+        "3 15-ounce cans black beans, rinsed, drained",
+        "2 1/2 cups vegetable broth",
+        "1 14 1/2-ounce can diced tomatoes in juice",
+        "3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Leafy Green",
+        "Vegetable",
+        "Saut\u00e9",
+        "Stew",
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Butternut Squash",
+        "Healthy",
+        "Vegan"
+    ],
+    "title": "Black Bean Chili with Butternut Squash and Swiss Chard",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-chili-with-butternut-squash-and-swiss-chard-234146"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-chili-with-crispy-pork-and-poblano-salsa-241620.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-chili-with-crispy-pork-and-poblano-salsa-241620.json
new file mode 100644
index 000000000..b4b351111
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-chili-with-crispy-pork-and-poblano-salsa-241620.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Heat olive oil in heavy large pot over medium heat. Add chopped onions and garlic and cook until onions are translucent, stirring often, about 8 minutes. Add chili powder and ground cumin and stir 1 minute. Add 14 cups water, black beans, dried oregano, and grated orange peel. Bring mixture to boil; reduce heat to medium-low, cover with lid slightly ajar, and simmer until black beans are tender, about 2 hours. Add chipotle chiles and season chili to taste with salt. Simmer until black beans are creamy, mashing coarsely with potato masher to desired consistency, adding more water by 1/2 cupfuls if too thick, and stirring frequently, about 30 minutes longer. Season chili to taste with more salt. DO AHEAD: Chili can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.",
+        "Char poblano chiles over gas flame or in broiler until blackened on all sides. Place in large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes. Peel, seed, and chop chiles. Place chiles in medium bowl. Add onion and salsa verde. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.",
+        "Stir sour cream and minced chipotle chiles in medium bowl. Cover and refrigerate.",
+        "Heat oil in heavy large skillet over high heat. Sprinkle pork ribs with salt and pepper. Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch. Transfer pork ribs to medium bowl. Return all pork ribs and any juices to skillet. Add chicken broth, cover, and reduce heat to low. Cook until pork is tender, stirring occasionally, about 40 minutes. Transfer to another medium bowl.",
+        "Meanwhile, rewarm chili. Stir cilantro and cumin seeds into salsa.",
+        "Divide chili among bowls. Top with pork, salsa, chipotle crema, and cheese.",
+        "New Mexico chili powder can be found at specialty foods stores and at Latin markets. Canned chipotle chiles in adobo and fresh poblano chiles (sometimes called pasilla chiles) can be found at some supermarkets and at specialty foods stores and Latin markets."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 large onions, chopped (about 1 1/2 pounds Total)",
+        "12 garlic cloves, chopped",
+        "7 tablespoons New Mexico chili powder",
+        "1 1/2 tablespoons ground cumin",
+        "14 cups (or more) water",
+        "1 1/2 pounds dried black beans, rinsed",
+        "2 1/2 teaspoons dried oregano (preferably Mexican)",
+        "1 1/2 teaspoons finely grated orange peel",
+        "1 1/2 teaspoons minced canned chipotle chiles in adobo",
+        "6 fresh poblano chiles",
+        "1 cup finely chopped white onion",
+        "1 7-ounce can salsa verde",
+        "2 cups sour cream",
+        "2 teaspoons minced canned chipotle chiles in adobo",
+        "2 tablespoons olive oil",
+        "3 pounds country-style boneless pork ribs, cut into 3/4-inch cubes",
+        "1/2 cup low-salt chicken broth",
+        "11/2 cups chopped fresh cilantro",
+        "4 teaspoons cumin seeds, toasted",
+        "Grated hot pepper Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Garlic",
+        "High Fiber",
+        "Dinner",
+        "Pork Rib",
+        "Hot Pepper",
+        "Winter",
+        "Potluck",
+        "Sour Cream",
+        "Cilantro",
+        "Simmer"
+    ],
+    "title": "Black Bean Chili with Crispy Pork and Poblano Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-chili-with-crispy-pork-and-poblano-salsa-241620"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-chili.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-chili.json
new file mode 100644
index 000000000..d171a464f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-chili.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.",
+        "Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 onion, chopped",
+        "2 red bell pepper, seeded and chopped",
+        "1 jalapeno pepper, seeded and minced",
+        "10 fresh mushrooms, quartered",
+        "6 roma (plum) tomatoes, diced",
+        "1 cup fresh corn kernels",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon ground cumin",
+        "1 tablespoon chili powder",
+        "2 (15 ounce) cans black beans, drained and rinsed",
+        "1 1/2 cups chicken broth or vegetable broth",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Chili",
+    "url": "http://allrecipes.com/recipe/22924/black-bean-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-cigars.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-cigars.json
new file mode 100644
index 000000000..ba220e13e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-cigars.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking dish with cooking spray.",
+        "In a large bowl, mix together the potato rounds, tomato, cilantro, black beans, sour cream, shredded cheese, picante sauce, chili powder and cayenne pepper. Spoon about 1/3 cup of the mixture into each tortilla, and roll up. Place filled tortillas seam side down in the prepared baking dish. Spray the tops of the tortilla rolls with cooking spray. Cover the dish with aluminum foil.",
+        "Bake for 15 minutes in the preheated oven, remove foil, and continue baking for another 15 minutes, or until golden. Let stand for 5 minutes to set before serving."
+    ],
+    "ingredients": [
+        "24 frozen potato rounds, thawed and mashed slightly",
+        "1 large tomato, diced",
+        "1/4 cup chopped fresh cilantro",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (8 ounce) container sour cream",
+        "2 cups shredded Colby-Jack cheese",
+        "1/2 cup picante sauce",
+        "1/2 tablespoon chili powder",
+        "1 pinch cayenne pepper",
+        "12 (8 inch) flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Cigars",
+    "url": "http://allrecipes.com/recipe/54235/black-bean-cigars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-corn-and-tomato-salad-10519.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-corn-and-tomato-salad-10519.json
new file mode 100644
index 000000000..0c4ef59a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-corn-and-tomato-salad-10519.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them."
+    ],
+    "ingredients": [
+        "3 tablespoons fresh lemon juice",
+        "2 tablespoons olive oil",
+        "a 15-ounce can black beans, rinsed and drained",
+        "1 cup cooked fresh corn kernels (from about 2 ears)",
+        "1 plum tomato, seeded and chopped",
+        "1 scallion, minced",
+        "2 tablespoons minced fresh parsley leaves",
+        "a pinch cayenne",
+        "4 large Boston lettuce leaves, rinsed and spun dry"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Leafy Green",
+        "Tomato",
+        "Side",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Corn",
+        "Vegan",
+        "Gourmet"
+    ],
+    "title": "Black Bean, Corn, and Tomato Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-corn-and-tomato-salad-10519"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-corn-and-tomato-salad-wi.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-corn-and-tomato-salad-wi.json
new file mode 100644
index 000000000..cf693de97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-corn-and-tomato-salad-wi.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.",
+        "Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can black beans, drained and rinsed",
+        "2 fresh tomatoes, chopped",
+        "1 large green bell pepper, chopped",
+        "1 cup fresh sweet white corn, cut from the cob",
+        "1 bunch green onions, sliced",
+        "1 jicama, peeled and minced",
+        "1 fresh jalapeno pepper, minced",
+        "1 (8 ounce) package crumbled feta cheese",
+        "1 clove garlic",
+        "1 pinch sea salt",
+        "1/4 cup fresh lime juice",
+        "1 teaspoon Dijon mustard",
+        "1/4 teaspoon fresh-ground black pepper",
+        "1 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean, Corn, and Tomato Salad with Feta Cheese",
+    "url": "http://allrecipes.com/recipe/107759/black-bean-corn-and-tomato-salad-wi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-corn-tomato-and-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-corn-tomato-and-shrimp.json
new file mode 100644
index 000000000..9739f55ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-corn-tomato-and-shrimp.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.",
+        "Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 cup frozen corn, thawed",
+        "1 (4 ounce) can chopped green chilies",
+        "1 (14.5 ounce) can Hunt's\u00ae Diced Tomatoes, drained",
+        "6 green onions, chopped",
+        "1 (12 ounce) package frozen small cooked shrimp, thawed",
+        "2 tablespoons chopped fresh cilantro",
+        "1/2 teaspoon cumin",
+        "1/8 teaspoon garlic powder",
+        "1 lime, juiced",
+        "1 tablespoon olive oil",
+        "Hot sauce to taste",
+        "Salt and pepper to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean, Corn, Tomato, and Shrimp Salad",
+    "url": "http://allrecipes.com/recipe/256312/black-bean-corn-tomato-and-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-dip.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-dip.json
new file mode 100644
index 000000000..e89f514a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-dip.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.",
+        "Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans",
+        "1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)",
+        "1/2 cup reduced fat sour cream",
+        "1 (4 ounce) can chopped green chile peppers",
+        "2 tablespoons chopped fresh cilantro",
+        "1 teaspoon chili powder",
+        "1/2 teaspoon garlic powder",
+        "1 dash hot pepper sauce, or to taste",
+        "1 tablespoon olive oil",
+        "1 tablespoon salt",
+        "1/4 cup picante sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Dip",
+    "url": "http://allrecipes.com/recipe/19708/black-bean-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-feta-quinoa-bowl.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-feta-quinoa-bowl.json
new file mode 100644
index 000000000..a166973d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-feta-quinoa-bowl.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.",
+        "Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted.",
+        "Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 medium onion, finely chopped",
+        "4 cloves garlic, minced",
+        "1 1/2 cups chicken stock",
+        "3/4 cup golden quinoa, rinsed",
+        "1 teaspoon ground cumin",
+        "1/4 teaspoon cayenne pepper",
+        "Salt and freshly ground black pepper",
+        "5 ounces baby spinach",
+        "One 12-ounce bag frozen sweet corn kernels, thawed",
+        "Two 15-ounce cans black beans, drained and rinsed",
+        "1 to 2 ounces feta cheese, crumbled",
+        "2 tablespoons fresh cilantro leaves, torn, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Grain Recipes",
+        "Quinoa",
+        "Beans and Legumes",
+        "Cheese",
+        "Feta"
+    ],
+    "title": "Black Bean-Feta Quinoa Bowl",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-feta-quinoa-bowl"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-garlic-edamame.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-garlic-edamame.json
new file mode 100644
index 000000000..9d50c6376
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-garlic-edamame.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Heat peanut oil in a skillet over medium-low heat; add garlic. Cook and stir garlic until slightly browned, 2 to 3 minutes. Add edamame; cook and stir until glossy and puffed, 1 to 2 minutes. Stir black bean sauce into edamame until evenly coated and warmed, 1 to 2 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon peanut oil",
+        "4 cloves garlic, minced",
+        "2 pounds fresh edamame (in shell)",
+        "1/4 cup black bean sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Garlic Edamame",
+    "url": "http://allrecipes.com/recipe/246671/black-bean-garlic-edamame/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-green-pepper-and-red-onion-dip-13155.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-green-pepper-and-red-onion-dip-13155.json
new file mode 100644
index 000000000..25cc0e6a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-green-pepper-and-red-onion-dip-13155.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large saucepan let the beans soak in cold water to cover for 1 hour, drain them, and in the pan combine them with 2 quarts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or until they are tender.",
+        "While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, until the vegetables are softened. Drain the beans, reserving 1/2 cup of them, add the remaining beans to the bell pepper mixture with the remaining 1/4 cup water, and simmer the mixture, covered tightly, for 15 minutes, or until the beans are very tender. In a food processor blend the mixture with the vinegar and salt to taste, pulsing the motor until the mixture is combined well but not pur\u00e9ed smooth. Transfer the dip to a bowl and stir in the reserved 1/2 cup beans. The dip may be made 2 days in advance and kept covered and chilled. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips."
+    ],
+    "ingredients": [
+        "1 1/2 cups dried black beans, picked over and rinsed",
+        "2 quarts plus 1/4 cup water",
+        "1 large green bell pepper, chopped fine, reserving about 1 teaspoon for\u00a0garnish",
+        "1 small red onion, chopped fine, reserving about 1 teaspoon for garnish",
+        "3 tablespoons vegetable oil",
+        "1 1/2 teaspoons ground cumin, or to taste",
+        "2 tablespoons cider vinegar, or to taste",
+        "tortilla chips as an accompaniment",
+        "cherry peppers for garnish if desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Food Processor",
+        "Bean",
+        "Onion",
+        "Appetizer",
+        "Vegetarian",
+        "Bell Pepper",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Black Bean, Green Pepper, and Red Onion Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-green-pepper-and-red-onion-dip-13155"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-huevos-rancheros.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-huevos-rancheros.json
new file mode 100644
index 000000000..f7dcb3eb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-huevos-rancheros.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.",
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking sheet.",
+        "Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.",
+        "Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.",
+        "Bake tortillas in preheated oven until cheese melts, about 5 minutes.",
+        "Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.",
+        "To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately."
+    ],
+    "ingredients": [
+        "1 1/2 cups fresh tomatoes, seeded and finely chopped",
+        "1/4 cup sliced green onions",
+        "1/4 cup chopped fresh cilantro",
+        "2 tablespoons fresh lime juice",
+        "1 fresh jalapeno pepper, seeded and finely chopped",
+        "1 clove garlic, minced",
+        "salt, to taste",
+        "2 teaspoons canola oil",
+        "2 cloves garlic, minced",
+        "1 (19 ounce) can black beans, drained and rinsed",
+        "1/2 cup chicken broth",
+        "1 teaspoon chopped chipotle chiles in adobo sauce",
+        "8 (7 inch) corn tortillas",
+        "1/2 cup shredded Monterey Jack cheese",
+        "4 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Huevos Rancheros",
+    "url": "http://allrecipes.com/recipe/143432/black-bean-huevos-rancheros/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus-5237.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus-5237.json
new file mode 100644
index 000000000..b0d1900c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus-5237.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Combine first 9 ingredients in processor until smooth. Season hummus to taste with salt and pepper. Spoon hummus into bowl. Serve with pita triangles."
+    ],
+    "ingredients": [
+        "2 15-ounce cans black beans, rinsed, drained",
+        "3/4 cup tahini (sesame seed paste)*",
+        "1/4 cup fresh lemon juice",
+        "1/4 cup (packed) chopped fresh cilantro",
+        "4 green onions, sliced",
+        "2 tablespoons olive oil",
+        "2 large garlic cloves, minced",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon cayenne pepper",
+        "Pita bread rounds, cut into triangles",
+        "*Available at Middle Eastern and natural foods stores and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Bean",
+        "Garlic",
+        "Onion",
+        "Appetizer",
+        "No-Cook",
+        "Super Bowl",
+        "Quick & Easy",
+        "Low Cal",
+        "Low/No Sugar",
+        "Lemon",
+        "Cilantro",
+        "Kansas City",
+        "Missouri"
+    ],
+    "title": "Black Bean Hummus",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-hummus-5237"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus-with-tahini.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus-with-tahini.json
new file mode 100644
index 000000000..325689853
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus-with-tahini.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. Chill 1 hour before serving. Drizzle with 1 teaspoon olive oil to garnish."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1/4 cup tahini paste",
+        "1/4 cup plain yogurt",
+        "1 tablespoon minced garlic",
+        "1 tablespoon lemon juice",
+        "1 tablespoon olive oil",
+        "1 teaspoon salt",
+        "1 teaspoon olive oil, for drizzling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Hummus with Tahini",
+    "url": "http://allrecipes.com/recipe/190319/black-bean-hummus-with-tahini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus-without-tahini.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus-without-tahini.json
new file mode 100644
index 000000000..e2d992855
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus-without-tahini.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine black beans, cilantro, lime juice, jalapeno pepper, sesame oil, garlic, cumin, paprika, and cayenne pepper in a food processor or blender; blend until smooth."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can no-salt-added black beans, drained and rinsed",
+        "1/4 cup fresh cilantro",
+        "1/4 cup lime juice",
+        "1 jalapeno pepper, trimmed and seeded",
+        "1 tablespoon sesame oil",
+        "4 cloves garlic",
+        "1 teaspoon ground cumin",
+        "1/4 teaspoon ground paprika",
+        "1/4 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Hummus without Tahini",
+    "url": "http://allrecipes.com/recipe/255799/black-bean-hummus-without-tahini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus.json
new file mode 100644
index 000000000..3206674c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-hummus.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini,  1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives."
+    ],
+    "ingredients": [
+        "1 clove garlic",
+        "1 (15 ounce) can black beans; drain and reserve liquid",
+        "2 tablespoons lemon juice",
+        "1 1/2 tablespoons tahini",
+        "3/4 teaspoon ground cumin",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon paprika",
+        "10 Greek olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Hummus",
+    "url": "http://allrecipes.com/recipe/13930/black-bean-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-jicama-and-grilled-corn-salad-109678.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-jicama-and-grilled-corn-salad-109678.json
new file mode 100644
index 000000000..3276d8aa4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-jicama-and-grilled-corn-salad-109678.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.",
+        "Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)"
+    ],
+    "ingredients": [
+        "2 large ears of corn, husked",
+        "5 tablespoons extra-virgin olive oil, divided",
+        "2 15-ounce cans black beans, rinsed, drained",
+        "1 cup 1/3-inch dice peeled jicama",
+        "1/2 cup 1/3-inch dice peeled carrots",
+        "1/3 cup thinly sliced green onions",
+        "1/3 cup chopped fresh cilantro",
+        "1/4 cup (packed) chopped fresh basil",
+        "3 tablespoons fresh lime juice",
+        "2 tablespoons orange juice",
+        "2 1/2 teaspoons grated lime peel",
+        "1/4 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Onion",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Basil",
+        "Corn",
+        "Carrot",
+        "Summer",
+        "Grill/Barbecue",
+        "Vegan",
+        "J\u00edcama",
+        "Cilantro",
+        "Sugar Conscious"
+    ],
+    "title": "Black Bean, J\u00edcama, and Grilled Corn Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-jicama-and-grilled-corn-salad-109678"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna-i.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna-i.json
new file mode 100644
index 000000000..266fb9628
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.",
+        "In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.",
+        "Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender. Mash 1 can of black beans. Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through.",
+        "Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese. Repeat twice.",
+        "Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "9 lasagna noodles",
+        "1 pint part-skim ricotta cheese",
+        "1 egg",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped green bell pepper",
+        "2 cloves garlic, minced",
+        "2 (16 ounce) cans black beans",
+        "1 (15 ounce) can tomato sauce",
+        "8 ounces shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Lasagna I",
+    "url": "http://allrecipes.com/recipe/11954/black-bean-lasagna-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna-ii.json
new file mode 100644
index 000000000..16154fd9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna-ii.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.",
+        "In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.",
+        "Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.",
+        "Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/335651.jpg",
+    "ingredients": [
+        "9 lasagna noodles",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped red bell pepper",
+        "1/2 cup frozen corn kernels, thawed",
+        "2 cloves garlic, chopped",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (16 ounce) can refried black beans",
+        "2 3/4 cups canned tomato sauce",
+        "1/2 cup salsa",
+        "1/2 cup chopped fresh cilantro, divided",
+        "1 1/2 cups cottage cheese",
+        "1 cup ricotta cheese",
+        "1/4 cup sour cream",
+        "8 ounces Monterey Jack cheese, shredded",
+        "1/4 cup sliced ripe olives",
+        "8 sprigs fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Lasagna II",
+    "url": "http://allrecipes.com/recipe/46679/black-bean-lasagna-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna-kinstlinger-bruhn-10253.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna-kinstlinger-bruhn-10253.json
new file mode 100644
index 000000000..a14f9ffff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna-kinstlinger-bruhn-10253.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Let the beans soak overnight in cold water to cover by 2 inches. Drain the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons of the salt, the bay leaf, and the pepper. Bring the water to a boil and simmer the beans for 1 1/4 hours, or until they are tender. Drain the beans and in the food processor pur\u00e9e 1 cup of them with 2 tablespoons of the oil, reserving the remaining beans.",
+        "In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. Add the tomato pur\u00e9e, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce come to a boil.) The sauce may be made in advance and frozen for 3 months.",
+        "In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the Parmesan. In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water. In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mixture and then one third of the tomato bean sauce. Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the pur\u00e9ed bean mixture and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan. Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan. Bake the lasagna in the middle of a preheated 375\u00b0F. oven for 30 to 35 minutes, or until it is bubbling."
+    ],
+    "ingredients": [
+        "1 1/2 cups (9 ounces) dried black beans, picked over and rinsed",
+        "2 1/4 teaspoons salt",
+        "1 bay leaf",
+        "1/2 teaspoon pepper",
+        "5 tablespoons olive oil",
+        "1 small onion",
+        "4 garlic cloves",
+        "3/4 cup dry red wine",
+        "2 cups tomato pur\u00e9e",
+        "2 cups canned crushed tomatoes",
+        "1 teaspoon sugar",
+        "1 teaspoon dried oregano, crumbled",
+        "2 cups part-skim-milk ricotta",
+        "1 large egg, beaten lightly",
+        "1/4 cup chopped fresh coriander",
+        "1 cup freshly grated Parmesan",
+        "9 dried lasagna noodles",
+        "1 pound part-skim-milk mozzarella, sliced thin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Bean",
+        "Pasta",
+        "Tomato",
+        "Bake",
+        "Vegetarian",
+        "Mozzarella",
+        "Parmesan",
+        "Ricotta",
+        "Gourmet"
+    ],
+    "title": "Black Bean Lasagna Kinstlinger-Bruhn",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-lasagna-kinstlinger-bruhn-10253"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna.json
new file mode 100644
index 000000000..087680642
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-lasagna.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.",
+        "In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.",
+        "Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese.  Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.",
+        "Bake in preheated oven for 35 minutes, or until sauce is bubbly."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "2 onions, chopped",
+        "4 cloves garlic, chopped",
+        "1/2 green bell pepper, diced",
+        "1/2 red bell pepper, diced",
+        "1 (14.5 ounce) can chopped tomatoes",
+        "1 cup salsa",
+        "2 (15 ounce) cans black beans, drained and rinsed",
+        "salt and black pepper to taste",
+        "2 avocados - peeled, pitted, and mashed",
+        "1 tablespoon fresh lemon juice",
+        "12 (6 inch) corn tortillas, quartered",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Lasagna",
+    "url": "http://allrecipes.com/recipe/87173/black-bean-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-mango-salsa.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-mango-salsa.json
new file mode 100644
index 000000000..c95c652d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-mango-salsa.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl."
+    ],
+    "ingredients": [
+        "1/2 cup diced mango",
+        "1/2 cup diced green bell pepper",
+        "1/2 cup diced yellow bell pepper",
+        "1/2 cup seeded and diced Roma (plum) tomatoes",
+        "1/2 cup corn kernels",
+        "1/2 cup low-sodium black beans, drained and rinsed",
+        "1/3 cup apple cider vinegar",
+        "1/4 cup finely chopped cilantro",
+        "1 jalapeno pepper, minced",
+        "1 lime, zested and juiced",
+        "2 tablespoons diced red onion",
+        "2 teaspoons white sugar",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Mango Salsa",
+    "url": "http://allrecipes.com/recipe/238857/black-bean-mango-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-mushroom-happy.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-mushroom-happy.json
new file mode 100644
index 000000000..2cf6362dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-mushroom-happy.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow.",
+        "Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear.",
+        "When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "5 cloves garlic, minced",
+        "1/4 cup fresh ginger root, minced",
+        "1 tablespoon fermented black beans, minced",
+        "1/2 cup chopped green onions",
+        "1 cup chopped green bell pepper",
+        "8 chicken drumsticks",
+        "4 cups fresh white mushrooms",
+        "1/2 tablespoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/2 teaspoon sesame oil",
+        "1/4 cup chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean-Mushroom Happy",
+    "url": "http://allrecipes.com/recipe/28376/black-bean-mushroom-happy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-mussels-232780.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-mussels-232780.json
new file mode 100644
index 000000000..741d6fdea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-mussels-232780.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Combine all ingredients in a 5- to 6-quart heavy pot and stir to combine. Bring to a boil, then cook, tightly covered, over moderate heat until all mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Serve in shallow bowls.",
+        "*Available at adrianascaravan.com."
+    ],
+    "ingredients": [
+        "2 lb mussels (preferably cultivated), scrubbed and beards removed",
+        "1/4 cup diced (1/4 inch) red bell pepper",
+        "1/4 cup diced (1/4 inch) yellow bell pepper",
+        "1/4 cup finely chopped red onion",
+        "1/4 cup chopped scallions (about 2)",
+        "1 tablespoon finely chopped garlic",
+        "1 tablespoon finely chopped peeled fresh ginger",
+        "1 tablespoon Chinese fermented black beans*, rinsed in cold water",
+        "1 cup heavy cream",
+        "2 tablespoons dry white wine",
+        "1 1/2 teaspoons soy sauce",
+        "1 1/2 teaspoons oyster sauce",
+        "1/2 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Bean",
+        "Onion",
+        "Appetizer",
+        "Steam",
+        "Quick & Easy",
+        "Mussel",
+        "Bell Pepper",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Black Bean Mussels",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-mussels-232780"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-nachos-388589.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-nachos-388589.json
new file mode 100644
index 000000000..7d2343a87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-nachos-388589.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In slow cooker stoneware, combine beans, salsa, green onions, poblano and jalape\u00f1o peppers and cheese. Stir well. Cover and cook on High for 1 1/2 hours, until mixture is hot and bubbly. Serve with tortilla chips."
+    ],
+    "ingredients": [
+        "1 can (14 to 19 oz/398 to 540 mL) black beans, drained, rinsed and mashed",
+        "1 cup salsa (see tips)",
+        "4 green onions, finely chopped",
+        "2 roasted peppers (poblanos or sweet), peeled and diced",
+        "1 roasted jalape\u00f1o, seeded and diced, or 1 chipotle pepper in adobo sauce, minced",
+        "2 cups shredded Cheddar or Monterey Jack cheese",
+        "Tortilla chips",
+        "Small (2 to 31\u20442 quart) slow cooker"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Slow Cooker",
+        "Bean",
+        "Cheese",
+        "Pepper",
+        "Appetizer",
+        "Side",
+        "Super Bowl",
+        "Vegetarian",
+        "Buffet",
+        "Cheddar",
+        "Hot Pepper",
+        "Tailgating",
+        "Poker/Game Night",
+        "Jalape\u00f1o",
+        "Party",
+        "Monterey Jack",
+        "Poblano"
+    ],
+    "title": "Black Bean Nachos",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-nachos-388589"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-nachos-from-goya.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-nachos-from-goya.json
new file mode 100644
index 000000000..7d09dbfcd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-nachos-from-goya.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Arrange top oven rack 6 inches from top heat source. Heat broiler.",
+        "Arrange tortilla chips in single layer in 12-inch skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.",
+        "Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "6 ounces tortilla chips",
+        "1 (15.5 ounce) can GOYA\u00ae Black Beans, drained and rinsed",
+        "2 medium tomatoes, cored, seeded, and finely chopped",
+        "4  GOYA\u00ae Whole Jalapeno peppers, thinly sliced",
+        "1  scallion, thinly sliced",
+        "1\u2009\u00bd cups shredded Monterey Jack cheese",
+        "Chopped fresh cilantro, for garnish",
+        "GOYA\u00ae Pico de Gallo, for garnish",
+        "Frozen GOYA\u00ae Guacamole, thawed, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Nachos from GOYA&reg;",
+    "url": "http://allrecipes.com/recipe/232982/black-bean-nachos-from-goya/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-pie.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-pie.json
new file mode 100644
index 000000000..e57ee57c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.",
+        "Bake in preheated oven for 45 minutes, or until crust is golden."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans black beans, drained",
+        "1 (4 ounce) can diced green chilies, drained",
+        "1 (14.5 ounce) can peeled and diced tomatoes, drained",
+        "1 onion, chopped",
+        "3 cloves garlic, crushed",
+        "2 (9 inch) unbaked pie crusts",
+        "1 (16 ounce) package Cheddar cheese",
+        "10 (6 inch) flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Pie",
+    "url": "http://allrecipes.com/recipe/19764/black-bean-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-poppers.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-poppers.json
new file mode 100644
index 000000000..7286f1146
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-poppers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and black beans, bring to a simmer, then stir in the tomato and jalapeno peppers. Cook and stir until the tomatoes are hot and beginning to soften.",
+        "To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.",
+        "Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).",
+        "Fry the poppers a few at a time until golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate, and serve within 15 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "1 small onion, finely chopped",
+        "1 green bell pepper, finely chopped (optional)",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "2 roma (plum) tomatoes, diced",
+        "2 jalapeno peppers, minced",
+        "1 (16 ounce) package wonton wrappers",
+        "1 quart vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Poppers",
+    "url": "http://allrecipes.com/recipe/166561/black-bean-poppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-pumpkin-soup-14330.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-pumpkin-soup-14330.json
new file mode 100644
index 000000000..49c31df6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-pumpkin-soup-14330.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a food processor coarsely pure\u00e9 beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pure\u00e9. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.",
+        "Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.",
+        "Serve soup garnished with sour cream and toasted pumpkin seeds."
+    ],
+    "ingredients": [
+        "three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained",
+        "1 cup drained canned tomatoes, chopped",
+        "1 1/4 cups chopped onion",
+        "1/2 cup minced shallot",
+        "4 garlic cloves minced",
+        "1 tablespoon plus 2 teaspoons ground cumin",
+        "1 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "4 cups beef broth",
+        "a 16-ounce can pumpkin pure\u00e9 (about 1 1/2 cups)",
+        "1/2 cup dry Sherry",
+        "1/2 pound cooked ham, cut into 1/8-inch dice",
+        "3 to 4 tablespoons Sherry vinegar",
+        "Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Food Processor",
+        "Bean",
+        "Tomato",
+        "Thanksgiving",
+        "Kid-Friendly",
+        "Ham",
+        "Pumpkin",
+        "Sherry",
+        "Fall",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Black Bean Pumpkin Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-pumpkin-soup-14330"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-quesadillas-from-goya.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-quesadillas-from-goya.json
new file mode 100644
index 000000000..4735bcb0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-quesadillas-from-goya.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.",
+        "Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.",
+        "Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.",
+        "Cut quesadillas into wedges. Serve with your favorite GOYA\u00ae Salsita variety, if desired."
+    ],
+    "ingredients": [
+        "1 cup GOYA\u00ae Pico de Gallo Salsa",
+        "1 (15.5 ounce) can GOYA\u00ae Low Sodium Black Beans, drained and rinsed",
+        "1/2 cup shredded Monterey Jack cheese",
+        "2 tablespoons finely chopped fresh cilantro",
+        "4 (10 inch) GOYA\u00ae Flour Tortillas Burritos",
+        "1 teaspoon GOYA\u00ae Extra Virgin Olive Oil",
+        "GOYA\u00ae Salsita (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Quesadillas from GOYA\u00ae",
+    "url": "http://allrecipes.com/recipe/232981/black-bean-quesadillas-from-goya/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-quinoa-veggie-burgers.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-quinoa-veggie-burgers.json
new file mode 100644
index 000000000..f97ce15b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-quinoa-veggie-burgers.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring vegetable broth, hoisin, and sesame oil to a boil in a saucepan; add quinoa. Reduce heat to low, cover, and cook until quinoa is tender, about 20 minutes. Remove from heat; cool slightly.",
+        "Combine black beans, eggs, bread, water, garlic, salt, and pepper together in a bowl; mash thoroughly. Add 1 1/2 cup cooled quinoa and mix well.",
+        "Heat canola oil in a large skillet over medium-high heat. Form each burger patty using about 1/2 cup of the burger mixture; transfer to the skillet. Cook until golden brown; about 3 minutes per side. Drain on paper towel-lined dish."
+    ],
+    "ingredients": [
+        "2 cups vegetable broth",
+        "1 teaspoon hoisin sauce",
+        "1/2 teaspoon sesame oil",
+        "1 cup uncooked quinoa",
+        "1 cup canned black beans - drained, rinsed, and mashed",
+        "2 eggs",
+        "1 slice bread",
+        "2 tablespoons water",
+        "1 small clove garlic, minced",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "3 tablespoons canola oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Quinoa Veggie Burgers",
+    "url": "http://allrecipes.com/recipe/245799/black-bean-quinoa-veggie-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-rice-burgers.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-rice-burgers.json
new file mode 100644
index 000000000..6cc019bcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-rice-burgers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mash beans with a fork in a large bowl. Stir in rice, onion, egg, bread crumbs, and 2 tablespoons salsa; mix well.",
+        "Heat a large nonstick skillet over medium heat; drop bean mixture by 1/2-cupfuls into skillet and flatten to 1/2-inch thickness. Cook until each side is firm and browned, 4 to 5 minutes per side.",
+        "Combine sour cream and 4 tablespoons salsa in a small bowl. Place a bean burger on bun with a lettuce leaf, 1 slice Cheddar cheese, and top with salsa mixture. Repeat with remaining ingredients."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 cup cooked brown rice",
+        "1 small onion, finely chopped",
+        "1 egg, lightly beaten",
+        "1 cup bread crumbs",
+        "2 tablespoons salsa",
+        "1/4 cup reduced-fat sour cream",
+        "1/4 cup salsa",
+        "4 hamburger buns, split",
+        "4 lettuce leaves",
+        "4 slices reduced-fat Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Rice Burgers",
+    "url": "http://allrecipes.com/recipe/222651/black-bean-rice-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-salad-recipe.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-salad-recipe.json
new file mode 100644
index 000000000..fd69509de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-salad-recipe.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Mix all ingredients in a bowl and refrigerate for 1 hour."
+    ],
+    "ingredients": [
+        "2 cans black beans, drained, about 30 ounces",
+        "1 (15-ounce) can corn, drained",
+        "2 Roma tomatoes, diced",
+        "1/4 cup diced red bell pepper",
+        "1/4 cup diced red onion",
+        "1/4 cup diced green onions",
+        "1/4 cup diced pineapple",
+        "1 tablespoon chopped cilantro leaves",
+        "1 jalapeno, seeded and minced",
+        "4 tablespoons sherry vinegar",
+        "Juice of 1/2 lime",
+        "3 tablespoons honey",
+        "1 tablespoons salt",
+        "1 teaspoon black pepper",
+        "Pinch ground cumin"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Healthy Dinner",
+        "Healthy",
+        "Healthy Lunch",
+        "Salad Recipes",
+        "Beans and Legumes",
+        "Heart-Healthy"
+    ],
+    "title": "Black Bean Salad",
+    "url": "http://www.foodnetwork.com/recipes/guy-fieri/black-bean-salad-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-salad-with-avocado-lime-dr.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-salad-with-avocado-lime-dr.json
new file mode 100644
index 000000000..1e25f27dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-salad-with-avocado-lime-dr.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Beat avocado, cilantro, and lime juice together in a large bowl until smooth.",
+        "Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes.",
+        "Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat."
+    ],
+    "ingredients": [
+        "Avocado-Lime Dressing:",
+        "1 avocado, mashed",
+        "1/4 cup chopped fresh cilantro",
+        "2 tablespoons lime juice",
+        "Black Bean Salad:",
+        "1/2 cup pumpkin seeds",
+        "4 cups shredded romaine lettuce",
+        "2 (15 ounce) cans no-salt-added black beans, drained and rinsed",
+        "1 cup grape tomatoes, halved",
+        "1 cup corn kernels",
+        "1 small red bell pepper, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Salad with Avocado-Lime Dressing",
+    "url": "http://allrecipes.com/recipe/239894/black-bean-salad-with-avocado-lime-dr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-salad-with-peaches.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-salad-with-peaches.json
new file mode 100644
index 000000000..aeb8cd51c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-salad-with-peaches.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving."
+    ],
+    "ingredients": [
+        "2 fresh peaches, finely chopped",
+        "1 red bell pepper, finely chopped",
+        "1/4 red onion, finely diced",
+        "1 jalapeno pepper, seeded and diced",
+        "1 (15.5 ounce) can black beans, rinsed and drained",
+        "1/2 cup finely chopped fresh cilantro",
+        "1/2 teaspoon ground cumin",
+        "sea salt to taste",
+        "1 avocado - peeled, pitted, and chopped",
+        "2 tablespoons lime juice",
+        "2 teaspoons extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Salad with Peaches",
+    "url": "http://allrecipes.com/recipe/230879/black-bean-salad-with-peaches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-salad.json
new file mode 100644
index 000000000..3b8e665d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "2 (15 ounce) cans whole kernel corn, drained",
+        "8 green onions, chopped",
+        "2 jalapeno peppers, seeded and minced",
+        "1 green bell pepper, chopped",
+        "1 avocado - peeled, pitted, and diced",
+        "1 (4 ounce) jar pimentos",
+        "3 tomatoes, seeded and chopped",
+        "1 cup chopped fresh cilantro",
+        "1 lime, juiced",
+        "1/2 cup Italian salad dressing",
+        "1/2 teaspoon garlic salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Salad",
+    "url": "http://allrecipes.com/recipe/14304/black-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-salsa-soup.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-salsa-soup.json
new file mode 100644
index 000000000..d1ad4d4df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-salsa-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry, and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/2 cup chopped carrots",
+        "1/2 cup chopped celery",
+        "1/2 cup chopped onion",
+        "1 (48 fluid ounce) can chicken broth",
+        "1 (14.5 ounce) can diced tomatoes with green chile peppers",
+        "3 (15 ounce) cans black beans, drained and rinsed",
+        "1/4 cup cooking sherry",
+        "1 teaspoon minced garlic",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon ground cayenne pepper",
+        "salt to taste",
+        "1/2 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Salsa Soup",
+    "url": "http://allrecipes.com/recipe/88287/black-bean-salsa-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-salsa.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-salsa.json
new file mode 100644
index 000000000..510e2151e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-salsa.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In large bowl, combine all ingredients. Using large spoon, gently mix to combine. Serve with tortilla chips. Or, cover bowl with plastic wrap and refrigerate until ready to eat."
+    ],
+    "ingredients": [
+        "2 (15.5 ounce) cans Goya Black Beans, drained and rinsed",
+        "1 (17.6 ounce) container Goya Salsa Pico de Gallo",
+        "1 (15.25 ounce) can Goya Whole Kernel Corn, drained",
+        "3 tablespoons Goya Extra Virgin Olive Oil",
+        "Goya Green Pickled Jalapeno Nacho Slices (optional)",
+        "1 tablespoon Goya Chili Powder",
+        "2 teaspoons Goya Cumin",
+        "2 teaspoons Goya Minced Garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Salsa",
+    "url": "http://allrecipes.com/recipe/215222/black-bean-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-sausage-and-sweet-potato-soup-13491.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-sausage-and-sweet-potato-soup-13491.json
new file mode 100644
index 000000000..5a6f51e85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-sausage-and-sweet-potato-soup-13491.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a 4-quart saucepan simmer beans, garlic, bay leaf, allspice, broth, and 5 1/2 cups water, partially covered, until beans are tender, about 50 minutes. Discard bay leaf. In a blender pur\u00e9e 1 cup beans with 1 cup cooking liquid and return to pan.",
+        "In a small bowl stir together tomato paste and remaining tablespoon water and stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, 15 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.",
+        "While soup is simmering, peel sweet potatoes and cut into 1/2-inch pieces. In a steamer set over boiling water steam potatoes, covered, until tender, about 10 minutes. Stir potatoes, scallions, and salt and pepper to taste into soup.",
+        "Serve soup garnished with scallion greens."
+    ],
+    "ingredients": [
+        "1 1/2 cups dried black beans, picked over",
+        "3 garlic cloves, minced",
+        "1 bay leaf",
+        "1/4 teaspoon ground allspice",
+        "2 cups chicken broth",
+        "5 1/2 cups plus 1 tablespoon water",
+        "1 tablespoon tomato paste",
+        "1/4 pound smoked hot beef and pork sausage (about 2 links), cut \u00a0into 1/2-inch pieces",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 pound sweet potatoes",
+        "3 scallions, chopped",
+        "Garnish: chopped scallion greens"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Beef",
+        "Pork",
+        "Potato",
+        "Sausage",
+        "Sweet Potato/Yam",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Black Bean, Sausage, and Sweet Potato Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-sausage-and-sweet-potato-soup-13491"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-sausage-and-sweet-potato.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-sausage-and-sweet-potato.json
new file mode 100644
index 000000000..85dfc623b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-sausage-and-sweet-potato.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.",
+        "In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.",
+        "In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.",
+        "While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens."
+    ],
+    "ingredients": [
+        "5 1/2 cups water",
+        "1 1/2 cups dry black beans",
+        "3 cloves garlic, minced",
+        "1 bay leaf",
+        "1/4 teaspoon ground allspice",
+        "2 cups chicken broth",
+        "1 tablespoon tomato paste",
+        "1 tablespoon water",
+        "1/4 pound Italian sausage, cut into 1/2 inch pieces",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 pound sweet potatoes",
+        "3 green onions",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean, Sausage, and Sweet Potato Soup",
+    "url": "http://allrecipes.com/recipe/12881/black-bean-sausage-and-sweet-potato/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-shrimp-with-chinese-broccoli-233803.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-shrimp-with-chinese-broccoli-233803.json
new file mode 100644
index 000000000..53aaf2ee8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-shrimp-with-chinese-broccoli-233803.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.",
+        "Remove any bruised or withered outer leaves from gai lan, then trim and peel stalks, halving thick ones lengthwise. Cut crosswise into 2 1/2-inch pieces, separating leafy parts from thick stems.",
+        "Cook stems in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes. Add leafy parts and cook until all of gai lan is just tender, 3 to 5 minutes. Drain well, then transfer to a clean kitchen towel and pat dry. Transfer to a large dish and keep warm, loosely covered with foil.",
+        "Pat shrimp dry. Heat wok over high heat until a drop of water vaporizes instantly. Pour peanut oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, add ginger and stir-fry 5 seconds. Add black beans, garlic, and jalape\u00f1o and stir-fry 1 minute. Working quickly, add shrimp, spreading in 1 layer on bottom and side of wok. Cook, undisturbed, 3 minutes, then stir-fry until shrimp are just pink on both sides, about 1 minute more. Stir broth mixture, then add to shrimp and bring to a boil. Boil, stirring, 2 minutes. Remove from heat and drizzle with sesame oil, then stir to combine.",
+        "Pour shrimp and sauce over gai lan."
+    ],
+    "ingredients": [
+        "3/4 cup homemade chicken broth (reserved from winter melon soup ) or store-bought chicken broth (reduced-sodium if canned)",
+        "3 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry",
+        "3 teaspoons light soy sauce (preferably Pearl River Bridge brand)",
+        "2 teaspoons cornstarch",
+        "1 teaspoon sugar",
+        "1/4 teaspoon salt",
+        "1 1/2 lb gai lan (Chinese broccoli)",
+        "1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined",
+        "1 tablespoon peanut or vegetable oil",
+        "1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks",
+        "2 tablespoons fermented black beans, rinsed and chopped",
+        "2 garlic cloves, minced",
+        "1/2 fresh jalape\u00f1o chile (including seeds), or to taste, cut crosswise into 1/8-inch-thick slices",
+        "1 teaspoon Asian sesame oil",
+        "Special equipment: a well-seasoned 14-inch flat-bottomed wok"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Shellfish",
+        "Vegetable",
+        "Side",
+        "Stir-Fry",
+        "Lunch",
+        "Lunar New Year",
+        "Shrimp",
+        "Broccoli Rabe",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Tree Nut Free"
+    ],
+    "title": "Black-Bean Shrimp with Chinese Broccoli",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-shrimp-with-chinese-broccoli-233803"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-i.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-i.json
new file mode 100644
index 000000000..cdf3dc146
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Simmer beans, water, ham bone, broth, and salt for 1 1/2 hours.",
+        "Discard ham bone. Puree about 1/2 of soup; pour back into pot.",
+        "Saute onion, tomato, and meat in oil until onion is soft. Stir in vinegar, and then add mixture to beans. Simmer for 20 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "2 cups dry black beans",
+        "1 ham bone",
+        "6 cups water",
+        "4 cups chicken broth",
+        "1 tablespoon salt",
+        "2 tablespoons vegetable oil",
+        "1/2 onion, chopped",
+        "1 tomato, diced",
+        "1/2 cup chopped ham",
+        "1 tablespoon distilled white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Soup I",
+    "url": "http://allrecipes.com/recipe/12901/black-bean-soup-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-ii.json
new file mode 100644
index 000000000..da6b21c78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a Dutch Oven saute onion, garlic and green pepper in oil over medium heat till tender.",
+        "Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 25 minutes.",
+        "Pour soup into blender and puree.  Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat.",
+        "Pour a few drops of olive oil in bowl for added flavor and dish up soup."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/266228.jpg",
+    "ingredients": [
+        "2 (15 ounce) cans black beans, rinsed and drained",
+        "1 onion, chopped",
+        "2 cloves garlic, chopped",
+        "1 green bell pepper, chopped",
+        "7 cups water",
+        "1 teaspoon olive oil",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1/8 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Soup II",
+    "url": "http://allrecipes.com/recipe/13228/black-bean-soup-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-iii.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-iii.json
new file mode 100644
index 000000000..9e1c51730
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-iii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.",
+        "Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.",
+        "Stir in reserved black beans and refrigerate until ready to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/806060.jpg",
+    "ingredients": [
+        "1/4 cup mild salsa",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "2 cups water",
+        "1 cup cherry tomatoes",
+        "1 1/2 teaspoons ground cumin",
+        "1 teaspoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Soup III",
+    "url": "http://allrecipes.com/recipe/13272/black-bean-soup-iii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-bacon.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-bacon.json
new file mode 100644
index 000000000..75d01332a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-bacon.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Fry the bacon in a microwave until crisp, or cook it in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside. Reserve 1 tablespoon of bacon drippings, if desired.",
+        "Roughly chop the carrots, onion, and celery and transfer to a food processor. Pulse the vegetables until finely chopped.",
+        "In a microwave-safe bowl, combine the reserved bacon drippings (if using), the chopped vegetables, garlic, water, bouillon cubes, and 1 can of diced tomatoes with their juice. Cook on high for 5 minutes to soften vegetables.",
+        "Pour the vegetable mixture into a saucepan and add 2 cans of rinsed and drained black beans. Season with the cumin, hot sauce, and salt. Bring the mixture to a boil and then reduce the heat to low; simmer for 15 minutes.",
+        "Use an immersion blender to puree the hot mixture. (If you don't have a hand-held blender, puree the mixture in batches in a food processor or standard blender.)",
+        "Stir in the remaining can of diced tomatoes and can of black beans. Taste and adjust the seasonings. Add water if the consistency is too thick for your liking. Bring the soup to a simmer and heat for 5 minutes. Ladle the soup into bowls and top with sour cream, shredded cheese, and crumbled bacon."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "2 cloves garlic, minced",
+        "2 large carrots",
+        "1 large onion",
+        "2 stalks celery",
+        "2 cups water",
+        "2 cubes beef bouillon",
+        "2 (16 ounce) cans diced tomatoes",
+        "3 (15 ounce) cans black beans, rinsed and drained",
+        "2 tablespoons ground cumin",
+        "5 dashes hot pepper sauce",
+        "salt to taste",
+        "1/4 cup sour cream, for topping (optional)",
+        "1/2 cup shredded Cheddar cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Soup with Bacon",
+    "url": "http://allrecipes.com/recipe/216642/black-bean-soup-with-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-chipotle-chiles-109246.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-chipotle-chiles-109246.json
new file mode 100644
index 000000000..3870535c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-chipotle-chiles-109246.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and saut\u00e9 until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.",
+        "Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.",
+        "*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 medium-size red onions, chopped",
+        "1 medium-size red bell pepper, chopped",
+        "1 medium-size green bell pepper, chopped",
+        "4 garlic cloves, minced",
+        "4 teaspoons ground cumin",
+        "1 16-ounce package dried black beans",
+        "1 tablespoon chopped canned chipotle chiles*",
+        "7 cups hot water",
+        "2 tablespoons fresh lime juice",
+        "2 teaspoons coarse kosher salt",
+        "1/4 teaspoon ground black pepper",
+        "1 cup plain nonfat yogurt",
+        "1/2 cup chopped seeded plum tomatoes",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Saut\u00e9",
+        "Low Fat",
+        "Vegetarian",
+        "Yogurt",
+        "Bell Pepper",
+        "Healthy",
+        "Cilantro"
+    ],
+    "title": "Black Bean Soup with Chipotle Chiles",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-soup-with-chipotle-chiles-109246"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cilantro-lime-sour-cream-3186.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cilantro-lime-sour-cream-3186.json
new file mode 100644
index 000000000..66891c5ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cilantro-lime-sour-cream-3186.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.",
+        "Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and saut\u00e9 until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalape\u00f1o, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.",
+        "Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)",
+        "Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato."
+    ],
+    "ingredients": [
+        "1 16-ounce package (about 2 1/2 cups) dried black beans",
+        "6 bacon slices, chopped",
+        "3/4 cup finely chopped celery",
+        "3/4 cup finely chopped onion",
+        "3/4 cup finely chopped carrots",
+        "3/4 cup finely chopped leeks",
+        "10 cups canned low-salt chicken broth",
+        "1 large tomato, chopped",
+        "1 cup (packed) chopped fresh cilantro",
+        "1/3 cup (packed) chopped fresh parsley",
+        "1 1/2 tablespoons minced garlic",
+        "1 jalape\u00f1o chili, minced",
+        "1 tablespoon red wine vinegar",
+        "2 teaspoons ground cumin",
+        "1 teaspoon ground coriander",
+        "3/4 cup sour cream",
+        "2 teaspoons fresh lemon juice",
+        "2 teaspoons fresh lime juice",
+        "Additional chopped fresh cilantro",
+        "Additional chopped tomato"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Bean",
+        "Tomato",
+        "Super Bowl",
+        "Lunch",
+        "Lime",
+        "Bacon",
+        "Healthy",
+        "Sour Cream",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Black Bean Soup with Cilantro-Lime Sour Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-soup-with-cilantro-lime-sour-cream-3186"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cilantro-tomato-salsa-15591.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cilantro-tomato-salsa-15591.json
new file mode 100644
index 000000000..fd046df31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cilantro-tomato-salsa-15591.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.",
+        "Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.",
+        "Pur\u00e9e reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)",
+        "Top soup with salsa and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups dried black beans",
+        "2 1/2 teaspoons ground cumin",
+        "7 cups (or more) Roasted Vegetable Broth",
+        "2 cups reserved cooked vegetables from Roasted Vegetable Broth",
+        "2 teaspoons minced garlic",
+        "Cilantro-Tomato Salsa"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Tomato",
+        "Low Fat",
+        "Fall",
+        "Cilantro"
+    ],
+    "title": "Black Bean Soup with Cilantro-Tomato Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-soup-with-cilantro-tomato-salsa-15591"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cumin-and-cilantro-102984.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cumin-and-cilantro-102984.json
new file mode 100644
index 000000000..55a027137
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cumin-and-cilantro-102984.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalape\u00f1os; saut\u00e9 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)",
+        "Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 1/2 cups chopped onion",
+        "8 garlic cloves, chopped",
+        "1/4 cup chopped jalape\u00f1os with seeds",
+        "2 cups dried black beans (about 13 ounces)",
+        "1 tablespoon ground cumin",
+        "2 teaspoons ground coriander",
+        "8 cups (or more) vegetable stock or canned vegetable broth",
+        "1 cup coarsely chopped fresh cilantro",
+        "Lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Onion",
+        "Pepper",
+        "Vegetable",
+        "Spice",
+        "Winter",
+        "Jalape\u00f1o"
+    ],
+    "title": "Black Bean Soup with Cumin and Cilantro",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-soup-with-cumin-and-cilantro-102984"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cumin-and-jalapeno-109772.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cumin-and-jalapeno-109772.json
new file mode 100644
index 000000000..5eaecfa37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-cumin-and-jalapeno-109772.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; saut\u00e9 until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalape\u00f1o. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalape\u00f1o, if desired.",
+        "Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "1 carrot, chopped",
+        "4 garlic cloves, chopped",
+        "2 teaspoons ground cumin",
+        "1 to 2 teaspoons chopped jalape\u00f1o chile with seeds, divided",
+        "2 15- to 16-ounce cans black beans, undrained",
+        "1 15-ounce can petite diced tomatoes in juice",
+        "1 1/2 cups low-salt chicken broth",
+        "Chopped fresh cilantro",
+        "Chopped green onions",
+        "Crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Cheese",
+        "Garlic",
+        "Herb",
+        "Tomato",
+        "Quick & Easy",
+        "Jalape\u00f1o",
+        "Texas"
+    ],
+    "title": "Black Bean Soup with Cumin and Jalape\u00f1o",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-soup-with-cumin-and-jalapeno-109772"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-rice-and-sherry.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-rice-and-sherry.json
new file mode 100644
index 000000000..36a203aaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup-with-rice-and-sherry.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place beans in a large bowl and cover with several inches of water.  Let soak 8 hours or overnight.",
+        "Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme.  Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.",
+        "Strain soup into a large saucepan, reserving bean mixture.  Remove ham hock and discard.  Puree bean mixture in a blender or food processor until smooth.  Stir into reserved broth.  Cook over low heat 2 hours.  Season with salt and pepper.",
+        "In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan.  Stir in rice.  Reduce heat, cover and cook 20 minutes.",
+        "Ladle soup into six bowls.  Top with cooked rice, a spoonful of sherry and a sprinkling of red onion."
+    ],
+    "ingredients": [
+        "1 cup dry black beans",
+        "1 quart beef broth",
+        "1 quart chicken broth",
+        "1/2 pound smoked ham hock",
+        "1 large onion, sliced",
+        "1 carrot, sliced",
+        "4 sprigs fresh parsley",
+        "2 cloves garlic",
+        "1 teaspoon ground thyme",
+        "salt and pepper to taste",
+        "1 1/2 cups uncooked white rice",
+        "1/2 cup dry sherry",
+        "1 small red onion, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Soup with Rice and Sherry",
+    "url": "http://allrecipes.com/recipe/20996/black-bean-soup-with-rice-and-sherry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soup.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup.json
new file mode 100644
index 000000000..3d220b32e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf.",
+        "Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired."
+    ],
+    "ingredients": [
+        "2 tablespoons Goya Extra Virgin Olive Oil",
+        "1 teaspoon Goya Ground Cumin",
+        "1 teaspoon Goya Minced Garlic",
+        "1 teaspoon Goya Oregano Leaf",
+        "1 packet Sazon Goya Natural and Complete",
+        "2 tablespoons Goya Golden Cooking Wine",
+        "2 (15.5 ounce) cans Goya Black Beans, undrained",
+        "2 Goya Bay Leaves",
+        "1 teaspoon brown sugar",
+        "1 teaspoon Goya White Distilled Vinegar",
+        "Goya Adobo with Pepper, to taste",
+        "Finely chopped white onions",
+        "Fresh cilantro leaves (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Soup",
+    "url": "http://allrecipes.com/recipe/215232/black-bean-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-soy-sauce-102456.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-soy-sauce-102456.json
new file mode 100644
index 000000000..723abdec9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-soy-sauce-102456.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Blend first 7 ingredients in processor until finely chopped. Stir in green onions, cilantro and sesame seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)",
+        "*Available at Asian markets, specialty foods stores and some supermarkets."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "1/4 cup Asian fermented black beans,* rinsed well, drained",
+        "1/4 cup rice vinegar",
+        "3 tablespoons water",
+        "3 tablespoons (packed) thinly sliced pickled ginger*",
+        "1 tablespoon chopped peeled fresh ginger",
+        "3 garlic cloves, chopped",
+        "1/4 cup chopped green onions",
+        "1/4 cup chopped fresh cilantro",
+        "1 tablespoon sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Bean",
+        "Garlic",
+        "Ginger",
+        "No-Cook",
+        "Fall",
+        "Soy Sauce"
+    ],
+    "title": "Black Bean-Soy Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-soy-sauce-102456"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-spinach-and-mushroom-burritos-10020.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-spinach-and-mushroom-burritos-10020.json
new file mode 100644
index 000000000..a56221436
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-spinach-and-mushroom-burritos-10020.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.",
+        "In a small saucepan heat enchilada sauce.",
+        "Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.",
+        "Spoon sauce over burritos and serve with sour cream."
+    ],
+    "ingredients": [
+        "1 onion, chopped fine",
+        "1/2 pound mushrooms, chopped fine",
+        "1 tablespoon vegetable oil",
+        "1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry",
+        "2 garlic cloves",
+        "1/4 cup water",
+        "1 cup canned black beans, rinsed well and drained",
+        "1 teaspoon fresh lemon juice",
+        "2 scallions, chopped fine",
+        "3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)",
+        "1/2 cup canned mild enchilada sauce",
+        "two 10-inch or four 8-inch flour tortillas",
+        "Sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Mushroom",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Spinach",
+        "Winter",
+        "Healthy",
+        "Tortillas",
+        "Monterey Jack",
+        "Gourmet"
+    ],
+    "title": "Black Bean, Spinach, and Mushroom Burritos",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-spinach-and-mushroom-burritos-10020"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-spread.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-spread.json
new file mode 100644
index 000000000..bab860551
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-spread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine black beans, salsa, green onions, garlic, cottage cheese, hot pepper sauce, cumin, coriander, salt and pepper in an electric blender and blend until smooth. Add a little water, if necessary, to blend mixture thoroughly."
+    ],
+    "ingredients": [
+        "1 1/2 cups cooked black beans",
+        "3 tablespoons hot salsa",
+        "2 green onions, chopped",
+        "2 cloves garlic, minced",
+        "1/2 cup low-fat cottage cheese",
+        "1 teaspoon hot pepper sauce",
+        "2 teaspoons ground cumin",
+        "1 teaspoon ground coriander seed",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Spread",
+    "url": "http://allrecipes.com/recipe/15606/black-bean-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-stuffed-peppers.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-stuffed-peppers.json
new file mode 100644
index 000000000..a4eb843a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-stuffed-peppers.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.",
+        "Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans,  minced onion, cumin, and oregano into the cream cheese until evenly mixed.",
+        "Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.",
+        "Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.",
+        "Bake in preheated oven until peppers are tender, 35 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 cups water",
+        "1 (3 ounce) package reduced-fat cream cheese, softened",
+        "2 cups cooked brown rice",
+        "2 cups chopped fresh spinach",
+        "1 (10 ounce) can diced tomatoes with green chile peppers",
+        "1 (15 ounce) can no-salt-added black beans, drained and rinsed",
+        "2 tablespoons dried minced onion",
+        "1 teaspoon ground cumin",
+        "1 teaspoon dried oregano",
+        "3 large bell peppers",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Stuffed Peppers",
+    "url": "http://allrecipes.com/recipe/229886/black-bean-stuffed-peppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-tacos-with-corn-salsa-395098.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-tacos-with-corn-salsa-395098.json
new file mode 100644
index 000000000..136529234
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-tacos-with-corn-salsa-395098.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat oven to 400\u00b0F. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 3/4 teaspoon salt and 1/4 teaspoon black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. Crumble bean mixture with hands, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chile, scallions and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro."
+    ],
+    "ingredients": [
+        "Olive oil cooking spray",
+        "2 cloves garlic",
+        "2 1/2 cups canned black beans, rinsed and drained",
+        "1/4 cup rolled oats",
+        "1/4 cup cornmeal",
+        "1 tablespoon chili powder",
+        "1 teaspoon kosher salt, divided",
+        "1/2 teaspoon freshly ground black pepper, divided",
+        "8 small corn tortillas",
+        "1 cup corn, thawed if frozen",
+        "1 medium red bell pepper, chopped",
+        "1 small green chile, diced",
+        "2 scallions, chopped",
+        "Juice of 2 limes",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Dinner",
+        "Corn",
+        "Legume",
+        "Bell Pepper",
+        "Healthy",
+        "Vegan",
+        "Tortillas",
+        "Chile Pepper",
+        "Self"
+    ],
+    "title": "Black Bean Tacos with Corn Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-tacos-with-corn-salsa-395098"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-tacos.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-tacos.json
new file mode 100644
index 000000000..aef781823
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-tacos.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.",
+        "Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 small onion, chopped",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (7 ounce) can green salsa (salsa verde)",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon chili powder",
+        "1/2 teaspoon ground cumin",
+        "6 taco shells (optional)",
+        "2 ounces shredded Mexican cheese blend (optional)",
+        "1 tomato, diced (optional)",
+        "1 avocado, sliced (optional)",
+        "1 cup shredded lettuce (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Tacos",
+    "url": "http://allrecipes.com/recipe/228915/black-bean-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-tart-with-chili-crust-11432.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-tart-with-chili-crust-11432.json
new file mode 100644
index 000000000..b971ef781
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-tart-with-chili-crust-11432.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "In a bowl with a pastry blender or in a food processor blend or pulse together flour, spices, and salt until combined well. Add butter and blend or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough.",
+        "Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.",
+        "In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool.",
+        "In a food processor pur\u00e9e 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper.",
+        "In a skillet heat oil over moderately high heat until hot but not smoking and saut\u00e9 corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn.",
+        "In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalape\u00f1os, and scallions and season with salt and pepper.",
+        "Spread bean pur\u00e9e evenly onto crust and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted. Let tart cool in pan on a rack 15 minutes.",
+        "Remove rim of pan and serve tart warm or at room temperature with lime sour cream.",
+        "In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon ground cumin",
+        "1 teaspoon chili powder",
+        "1 teaspoon paprika",
+        "1/2 teaspoon salt",
+        "1 stick (1/2 cup) chilled unsalted butter, cut into bits",
+        "2 tablespoons ice water",
+        "raw rice for weighting shell",
+        "1/2 pound dried black beans, picked over, or 3 cups canned black beans, rinsed and drained",
+        "1 bay leaf",
+        "1 medium red onion, chopped",
+        "2 tablespoons sour cream",
+        "1 tablespoon vegetable oil",
+        "a 10-ounce package frozen corn, thawed",
+        "1 red bell pepper, chopped (about 1 cup)",
+        "1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped",
+        "1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)",
+        "2 fresh jalape\u00f1o chiles, seeded and chopped fine (wear rubber gloves)",
+        "1/2 cup chopped scallions (about 2)",
+        "1 cup sour cream",
+        "2 teaspoons fresh lime juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Onion",
+        "Bake",
+        "Vegetarian",
+        "Spice",
+        "Corn",
+        "Bell Pepper",
+        "Winter",
+        "Jalape\u00f1o",
+        "Sour Cream",
+        "Gourmet"
+    ],
+    "title": "Black Bean Tart with Chili Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-tart-with-chili-crust-11432"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-tostadas-with-curly-endive-salad-11878.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-tostadas-with-curly-endive-salad-11878.json
new file mode 100644
index 000000000..6493d7b66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-tostadas-with-curly-endive-salad-11878.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a small bowl whisk together the cumin, the vinegar, and salt to taste and whisk in the olive oil. In a bowl combine the beans, the tomatoes, the avocado, peeled, pitted, and cubed, and the scallion, stir in about two thirds of the dressing and salt and pepper to taste, and toss the mixture well. In a small skillet heat 1/2 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are crisp and golden, transferring them as they are fried to paper towels to drain. In another bowl toss the curly endive and the cabbage with the remaining dressing and salt and pepper to taste. Divide the tortillas between 2 plates, top them with the black bean mixture, and divide the curly endive salad between the plates."
+    ],
+    "ingredients": [
+        "3/4 teaspoon ground cumin",
+        "1 tablespoon wine vinegar, or to taste",
+        "3 tablespoons olive oil",
+        "a 15-to-16 ounce can black beans, rinsed and drained",
+        "1/4 cup chopped drained sun-dried tomatoes packed in oil",
+        "1 avocado (preferably California)",
+        "1 scallion, chopped",
+        "vegetable oil for frying the tortillas",
+        "two 7-inch corn tortillas",
+        "enough inner leaves of curly endives (chicory), torn into pieces, washed well and spun dry, to measure 3 cups",
+        "1/3 cup thinly sliced red cabbage"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Leafy Green",
+        "Tomato",
+        "Fry",
+        "Vegetarian",
+        "Quick & Easy",
+        "Avocado",
+        "Tortillas",
+        "Gourmet"
+    ],
+    "title": "Black Bean Tostadas with Curly Endive Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-tostadas-with-curly-endive-salad-11878"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-tostados-with-roasted-tomatillo-sauce-235984.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-tostados-with-roasted-tomatillo-sauce-235984.json
new file mode 100644
index 000000000..01908c6e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-tostados-with-roasted-tomatillo-sauce-235984.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Line a 10-inch heavy skillet (preferably cast-iron; not nonstick) with foil, then heat over moderately high heat until hot but not smoking. Add 2 whole garlic cloves and half of tomatillos, cut sides down, and roast on top of stove until well browned, 4 to 5 minutes (skillet will begin to smoke at this point). Turn over garlic and tomatillos (tomatillos may stick to foil) and roast until well browned and tomatillos are completely soft, 3 to 4 minutes. Transfer roasted garlic and tomatillos to a food processor. Discard foil, then line skillet with a fresh sheet of foil and roast remaining 2 whole garlic cloves and remaining tomatillos in same manner, transferring as done to food processor. Cool garlic and tomatillos to room temperature in bowl of processor, about 30 minutes.",
+        "Add chiles, half of cilantro, and 2 tablespoons water to mixture in processor, then pulse until it forms a chunky sauce, adding 1 tablespoon more water if too thick. Transfer to a bowl and stir in onion and 1 teaspoon salt.",
+        "If using avocado leaves, toast, 1 at a time, in a dry 10-inch heavy skillet (without foil lining) over moderate heat, turning every few seconds, until lightly browned and aromatic, about 1 minute, transferring to a plate as toasted. Bring beans and remaining 2 cups water to a simmer in a 3-quart heavy saucepan, stirring occasionally, then add avocado leaves and simmer, uncovered, stirring occasionally, 20 minutes. Drain beans in a sieve set over a bowl, reserving liquid. Pure beans, 1/4 cup cooking liquid (reserve remainder), avocado leaves (if using), and chopped garlic in a food processor until smooth.",
+        "Heat oil in a 10-inch heavy nonstick skillet over moderate heat until hot but not smoking, then add bean pur\u00e9e and cook, stirring, until very thick, about 5 minutes. Stir in remaining 3/4 teaspoon salt, then remove from heat and keep warm, covered.",
+        "Halve and pit avocados, then scoop out flesh in large pieces and cut into 1/2-inch cubes.",
+        "If necessary, stir some of reserved bean-cooking liquid in to make bean pur\u00e9e soft and easily spreadable. Divide warm beans among tostadas and spread evenly. Spoon about 1 tablespoon tomatillo sauce over each tostada, then divide avocado among tostadas and top with romaine, cheese, and remaining cilantro. Serve remaining tomatillo sauce on the side."
+    ],
+    "ingredients": [
+        "6 large garlic cloves, 4 cloves peeled and left whole and 2 cloves coarsely chopped",
+        "1 pound tomatillos (8 medium), husked, rinsed, and halved",
+        "4 fresh serrano chiles or 2 fresh jalape\u00f1os (including seeds), coarsely chopped",
+        "3/4 cup coarsely chopped fresh cilantro sprigs",
+        "2 cups plus 2 to 3 tablespoons water",
+        "1/2 cup finely chopped white onion, rinsed in a sieve and patted dry",
+        "1 3/4 teaspoons salt",
+        "2 dried avocado leaves (optional), coarse stems discarded",
+        "2 (15-ounce) cans black beans, rinsed and drained",
+        "3 tablespoons vegetable oil",
+        "2 (6- to 7-ounce) firm-ripe avocados",
+        "12 tostadas",
+        "3 cups thinly sliced romaine (from 1 head)",
+        "1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta (1/4 pound)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Bean",
+        "Cheese",
+        "Garlic",
+        "Onion",
+        "Vegetarian",
+        "Avocado",
+        "Hot Pepper",
+        "Tomatillo",
+        "Cilantro",
+        "Gourmet"
+    ],
+    "title": "Black-Bean Tostados with Roasted Tomatillo Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bean-tostados-with-roasted-tomatillo-sauce-235984"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-tropical-fruit-and-queso-blanco-salsa-recipe.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-tropical-fruit-and-queso-blanco-salsa-recipe.json
new file mode 100644
index 000000000..db3a419d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-tropical-fruit-and-queso-blanco-salsa-recipe.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.",
+        "To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve."
+    ],
+    "ingredients": [
+        "1 cup well-rinsed, canned black beans",
+        "1/3 cup finely diced red bell pepper",
+        "1/4 cup finely chopped scallions, white and light green parts only",
+        "1 Scotch bonnet chile, stemmed, seeded, and minced",
+        "3/4 cup crumbled queso blanco",
+        "3/4 cup diced mango",
+        "1/2 cup coarsely chopped orange sections",
+        "1 1/2 teaspoons Spanish sherry vinegar",
+        "Kosher salt and freshly ground black pepper",
+        "1 tablespoon fresh orange juice",
+        "1 cup diced ripe avocado",
+        "1 1/2 teaspoons minced shallot",
+        "1 clove garlic, minced",
+        "1 tablespoon coarsely chopped Italian parsley",
+        "1/2 teaspoon toasted and ground cumin seeds",
+        "1/4 teaspoon freshly ground black pepper",
+        "Kosher salt",
+        "2 tablespoons Spanish sherry vinegar",
+        "1/4 cup extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Vegetarian",
+        "Salsa",
+        "Shallot Recipes",
+        "Vegetable",
+        "Avocado",
+        "Fruit",
+        "Mango",
+        "Cheese",
+        "Queso",
+        "Beans and Legumes",
+        "Appetizer",
+        "Low Calorie",
+        "Low-Fat"
+    ],
+    "title": "Black Bean, Tropical Fruit and Queso Blanco Salsa",
+    "url": "http://www.foodnetwork.com/recipes/black-bean-tropical-fruit-and-queso-blanco-salsa-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-tuna-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-tuna-salad.json
new file mode 100644
index 000000000..bbcc6b73d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-tuna-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until cooled completely; drain and transfer to a large bowl.",
+        "Mix black beans, tuna, mayonnaise, green onions, bacon bits, lemon juice, and black pepper with the macaroni. Cover the bowl with plastic wrap and refrigerate until chilled."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package elbow macaroni",
+        "1/2 (15 ounce) can black beans, rinsed and drained",
+        "1 (5 ounce) can tuna, drained and flaked",
+        "1/2 cup mayonnaise",
+        "3 green onions, sliced",
+        "2 tablespoons bacon bits",
+        "1/2 lemon, juiced",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Tuna Salad",
+    "url": "http://allrecipes.com/recipe/237457/black-bean-tuna-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-turkey-burgers.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-turkey-burgers.json
new file mode 100644
index 000000000..75f1d93a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-turkey-burgers.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Mix black beans, ground turkey, Parmesan cheese, bread crumbs, egg, and onion soup mix with your hands in a large bowl. Divide into 6 portions and shape into patties.",
+        "Cook on preheated grill until no longer pink in the middle, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1 cup black beans, rinsed and slightly crushed",
+        "1 pound ground turkey",
+        "3/4 cup grated Parmesan cheese",
+        "1/2 cup Japanese-style bread crumbs (panko)",
+        "1 egg",
+        "1 (1 ounce) package dry onion soup mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Turkey Burgers",
+    "url": "http://allrecipes.com/recipe/222404/black-bean-turkey-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-vegetable-soup.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-vegetable-soup.json
new file mode 100644
index 000000000..9ed020a87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-vegetable-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.",
+        "Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.",
+        "Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "4 carrots, chopped",
+        "1 onion, chopped",
+        "4 cloves garlic, minced",
+        "1 tablespoon chili powder",
+        "1 teaspoon ground cumin",
+        "4 cups chicken broth",
+        "3 (15 ounce) cans black beans, rinsed and drained, divided",
+        "1 (8.75 ounce) can whole kernel corn",
+        "1/4 teaspoon ground black pepper",
+        "1 (14.5 ounce) can stewed tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/238391/black-bean-vegetable-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bean-vegetarian-meat-loaf.json b/serverless-fleets/data/input/inferencing/recipes/black-bean-vegetarian-meat-loaf.json
new file mode 100644
index 000000000..d253fcf8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bean-vegetarian-meat-loaf.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Generously coat the inside of an 8x13-inch baking dish with cooking spray.",
+        "Mash black beans in a large bowl. Mix crackers, Cheddar cheese, bell peppers, corn, onion, jalapeno pepper, egg white, taco seasoning, and Ranch seasoning into black beans until evenly mixed. Spoon mixture into the prepared baking dish; form into a loaf.",
+        "Bake in the preheated oven until cooked through, 45 to 60 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5312&h=2781&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3202800.jpg",
+    "ingredients": [
+        "cooking spray",
+        "3 (15 ounce) cans black beans, drained and rinsed",
+        "1 sleeve buttery round crackers (such as Ritz\u00ae), crushed",
+        "1 cup shredded Cheddar cheese",
+        "1 cup diced multi-colored bell peppers",
+        "\u2154 cup frozen corn kernels",
+        "\u00bd cup diced onion, or to taste",
+        "24 slices jalapeno pepper, diced",
+        "1  egg white",
+        "1 (1 ounce) packet hot taco seasoning mix",
+        "1 (1 ounce) package spicy Ranch-style seasoning mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bean Vegetarian Meat Loaf",
+    "url": "http://allrecipes.com/recipe/231998/black-bean-vegetarian-meat-loaf/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans-a-la-olla.json b/serverless-fleets/data/input/inferencing/recipes/black-beans-a-la-olla.json
new file mode 100644
index 000000000..04a6d3f02
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans-a-la-olla.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 large onions, diced",
+        "6 cloves garlic, chopped",
+        "1 (19 ounce) can black beans, rinsed and drained",
+        "1 (16 ounce) can tomato sauce",
+        "2 tomatoes, diced",
+        "2 teaspoons ground cumin",
+        "1/2 teaspoon cayenne pepper",
+        "3/4 cup chopped fresh cilantro",
+        "1/2 cup chopped green onions",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Beans a la Olla",
+    "url": "http://allrecipes.com/recipe/190725/black-beans-a-la-olla/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans-and-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/black-beans-and-pork-chops.json
new file mode 100644
index 000000000..18f7888be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans-and-pork-chops.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Season pork chops with pepper.",
+        "Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.",
+        "Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "4 bone-in pork chops",
+        "ground black pepper to taste",
+        "1 tablespoon olive oil",
+        "1 (15 ounce) can black beans, with liquid",
+        "1 cup salsa",
+        "1 tablespoon chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Beans and Pork Chops",
+    "url": "http://allrecipes.com/recipe/165527/black-beans-and-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans-and-rice-chili.json b/serverless-fleets/data/input/inferencing/recipes/black-beans-and-rice-chili.json
new file mode 100644
index 000000000..46c4a7272
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans-and-rice-chili.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.",
+        "Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.",
+        "Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking. Serve with assorted toppings, if desired."
+    ],
+    "ingredients": [
+        "2 tablespoons oil, divided",
+        "1 pound ground beef",
+        "1/2 cup diced onion",
+        "1/2 cup diced red bell pepper",
+        "1 (7 ounce) package ZATARAIN'S\u00ae Black Beans and Rice Mix",
+        "2 cups water",
+        "1 (14.5 ounce) can diced tomatoes, undrained",
+        "1 cup frozen corn kernels",
+        "1 tablespoon chili powder",
+        "1/2 teaspoon garlic powder",
+        "1/4 teaspoon crushed red pepper",
+        "Assorted toppings, such as shredded cheese, sour cream and chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Beans and Rice Chili",
+    "url": "http://allrecipes.com/recipe/218520/black-beans-and-rice-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans-and-rice-with-chicken-and-apple-salsa-378344.json b/serverless-fleets/data/input/inferencing/recipes/black-beans-and-rice-with-chicken-and-apple-salsa-378344.json
new file mode 100644
index 000000000..ee5a6ef01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans-and-rice-with-chicken-and-apple-salsa-378344.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.",
+        "Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.",
+        "Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges."
+    ],
+    "ingredients": [
+        "1 cup chopped peeled Granny Smith apple",
+        "1/2 cup chopped cilantro, divided",
+        "1/3 cup finely chopped red onion, divided",
+        "1 teaspoon (or more) fresh lime juice",
+        "1/3 cup finely chopped green bell pepper",
+        "2 tablespoons vegetable oil",
+        "3 garlic cloves, minced",
+        "1 1/2 teaspoons chili powder",
+        "1 teaspoon ground coriander",
+        "3/4 teaspoon cumin seeds",
+        "3 cups low-salt chicken broth",
+        "2 15-ounce cans black beans, rinsed and drained",
+        "Kosher salt and freshly ground black pepper",
+        "4 cups cooked brown or white rice",
+        "1 2-3-pound rotisserie chicken, skin discarded and meat shredded",
+        "4-6 lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Chicken",
+        "Fruit",
+        "Poultry",
+        "Rice",
+        "Low Fat",
+        "Quick & Easy",
+        "Low Sodium",
+        "Dinner",
+        "Lunch",
+        "Apple",
+        "Legume",
+        "Healthy",
+        "Low Cholesterol"
+    ],
+    "title": "Black Beans and Rice With Chicken and Apple Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/black-beans-and-rice-with-chicken-and-apple-salsa-378344"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/black-beans-and-rice.json
new file mode 100644
index 000000000..a2a865d29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans-and-rice.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.",
+        "Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/984963.jpg",
+    "ingredients": [
+        "1 (15.5 ounce) can Goya Black Beans, undrained",
+        "1 tablespoon Goya Extra Virgin Olive Oil",
+        "1 tablespoon Goya Golden Cooking Wine",
+        "1 tablespoon Goya Recaito",
+        "1 Goya Bay Leaf",
+        "1 packet Sazon Goya without Annatto",
+        "1/2 teaspoon brown sugar",
+        "1/2 teaspoon Goya Oregano Leaf, or to taste",
+        "1/2 teaspoon Goya White Vinegar",
+        "1/4 teaspoon Goya Cumin, or to taste",
+        "Goya Adobo with Pepper, to taste",
+        "2 cups cooked Canilla Extra Long Grain Rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Easy Black Beans and Rice",
+    "url": "http://allrecipes.com/recipe/215237/black-beans-and-rice/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans-corn-and-yellow-rice.json b/serverless-fleets/data/input/inferencing/recipes/black-beans-corn-and-yellow-rice.json
new file mode 100644
index 000000000..517b2d3be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans-corn-and-yellow-rice.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.",
+        "Mix together the beans, corn, lime juice, and cumin in a large bowl.  Stir in the cooked rice and serve."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package yellow rice mix",
+        "1 1/4 cups water",
+        "2 tablespoons olive oil",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (15.25 ounce) can whole kernel corn, drained",
+        "2 teaspoons lime juice",
+        "1 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Beans, Corn, and Yellow Rice",
+    "url": "http://allrecipes.com/recipe/169474/black-beans-corn-and-yellow-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans-with-bacon.json b/serverless-fleets/data/input/inferencing/recipes/black-beans-with-bacon.json
new file mode 100644
index 000000000..b0874714b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans-with-bacon.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.",
+        "Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.",
+        "Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.",
+        "Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package dry black beans",
+        "2 1/2 quarts water",
+        "3 tablespoons olive oil",
+        "3 cloves garlic, peeled and minced",
+        "1 large onion, chopped",
+        "1 tomato, cubed",
+        "1 carrot, cubed",
+        "1/2 pound bacon strips, diced",
+        "1 tablespoon chopped fresh parsley",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Beans with Bacon",
+    "url": "http://allrecipes.com/recipe/36203/black-beans-with-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans-with-garlic-cumin-and-cilantro-101154.json b/serverless-fleets/data/input/inferencing/recipes/black-beans-with-garlic-cumin-and-cilantro-101154.json
new file mode 100644
index 000000000..7dd5499e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans-with-garlic-cumin-and-cilantro-101154.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro."
+    ],
+    "ingredients": [
+        "a 16- to 19-ounce can black beans",
+        "2 garlic cloves",
+        "1 teaspoon ground cumin",
+        "2 tablespoons olive oil",
+        "1/3 cup tomato juice or water",
+        "3/4 teaspoon salt",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Garlic",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Spring",
+        "Cilantro",
+        "Gourmet",
+        "Sugar Conscious"
+    ],
+    "title": "Black Beans with Garlic, Cumin, and Cilantro",
+    "url": "http://www.epicurious.com/recipes/food/views/black-beans-with-garlic-cumin-and-cilantro-101154"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans-with-pico-de-gallo.json b/serverless-fleets/data/input/inferencing/recipes/black-beans-with-pico-de-gallo.json
new file mode 100644
index 000000000..bdd4ac2d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans-with-pico-de-gallo.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.",
+        "Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo."
+    ],
+    "ingredients": [
+        "1 large tomato, diced",
+        "2 tablespoons chopped red onion",
+        "1/2 cup chopped cilantro",
+        "1/2 teaspoon honey",
+        "1 teaspoon lime juice",
+        "1 tablespoon balsamic vinegar",
+        "Salt and pepper to taste",
+        "1 tablespoon bacon grease",
+        "1 clove garlic, minced",
+        "2 tablespoons minced red onion",
+        "1 (15.5 ounce) can black beans, drained and rinsed",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Beans with Pico de Gallo",
+    "url": "http://allrecipes.com/recipe/108697/black-beans-with-pico-de-gallo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans.json b/serverless-fleets/data/input/inferencing/recipes/black-beans.json
new file mode 100644
index 000000000..55e38b820
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.",
+        "When beans are tender, stir in wine, vinegar, and olive oil."
+    ],
+    "ingredients": [
+        "2 cups dry black beans, soaked overnight",
+        "1 quart cold water, or as needed",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "5 cloves garlic, chopped",
+        "2 bay leaves",
+        "1 tablespoon salt",
+        "1 tablespoon ground cumin",
+        "1 tablespoon dried oregano",
+        "1/2 cup white cooking wine",
+        "1/4 cup distilled white vinegar",
+        "1/4 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Beans",
+    "url": "http://allrecipes.com/recipe/21277/black-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-beans0.json b/serverless-fleets/data/input/inferencing/recipes/black-beans0.json
new file mode 100644
index 000000000..9159eda58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-beans0.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "For the beans: Place the beans in large bowls or pots, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a few large pots and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pots and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)",
+        "Divide the soaked beans between 2 very large pots. Into each pot, add 3 quarts (12 cups) chicken broth, 2 tablespoons salt, 2 tablespoons pepper, half of the garlic and onions and 1 gallon (16 cups) water. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.",
+        "For the spice mixture: Heat the oil in a skillet, then add the oregano, cumin, coriander and chile powder and fry until the color deepens (do not let it brown), 30 seconds to a minute. Divide the spice mixture between the pots of beans, along with the salt (3 tablespoons salt in each pot) and stir together. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs."
+    ],
+    "ingredients": [
+        "10 pounds dried black beans",
+        "6 quarts (24 cups) low-sodium chicken broth",
+        "4 tablespoons kosher salt",
+        "4 tablespoons ground black pepper",
+        "20 cloves garlic, minced",
+        "10 medium onions, diced",
+        "1 cup olive oil",
+        "6 tablespoons dried oregano",
+        "6 tablespoons cumin",
+        "6 tablespoons ground coriander",
+        "6 tablespoons chile powder, plus more if needed",
+        "6 tablespoons kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beans and Legumes"
+    ],
+    "title": "Black Beans",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/black-beans0"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bing-cherry-pie.json b/serverless-fleets/data/input/inferencing/recipes/black-bing-cherry-pie.json
new file mode 100644
index 000000000..41e40320e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bing-cherry-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, combine condensed milk, lemon juice, pecans and cherries.",
+        "In a separate bowl, whip cream to soft peaks, and fold into milk mixture.",
+        "Pour into crust and chill in refrigerator for at least 4 hours before serving."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "1/2 pint heavy whipping cream",
+        "2 lemons, juiced",
+        "1 cup chopped pecans",
+        "1 (16.5 ounce) can pitted Bing cherries, drained",
+        "1 (9 inch) prepared graham cracker crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bing Cherry Pie",
+    "url": "http://allrecipes.com/recipe/12688/black-bing-cherry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bottom-banana-cream-pie-2696.json b/serverless-fleets/data/input/inferencing/recipes/black-bottom-banana-cream-pie-2696.json
new file mode 100644
index 000000000..a52d7f941
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bottom-banana-cream-pie-2696.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Position rack in lowest third of oven and preheat to 400\u00b0F. Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Trim edges of crust, leaving 1/2-inch overhang. Fold excess dough under. Crimp edges. Freeze until crust is firm, about 15 minutes.",
+        "Line pie crust with foil. Fill foil with beans or pie weights. Bake until crust is set, about 15 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing with toothpick if crust bubbles, about 12 minutes. Cool completely.",
+        "Stir bittersweet chocolate, whipping cream and unsalted butter in heavy small saucepan over low heat until chocolate and butter melt and mixture is smooth. Spoon 6 tablespoons ganache into prepared crust. Spread ganache with back of spoon to cover crust bottom completely. Let stand until ganache is cool but not set, about 20 minutes. Reserve remaining ganache in saucepan. Arrange 2/3-inch-thick banana slices atop ganache, pressing bananas lightly into ganache.",
+        "Combine vanilla extract and dark rum in small bowl. Sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin. Bring 1/2 cup whipping cream to simmer in heavy small saucepan. Whisk egg yolks and sugar to blend in another small bowl. Gradually whisk in hot whipping cream. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Add gelatin mixture and stir until gelatin melts. Transfer custard to large bowl. Chill until cool but not set, stirring occasionally, about 20 minutes. Whip 1/2 cup chilled whipping cream to medium peaks in medium bowl. Fold into custard in 2 additions. Spoon custard into crust. Refrigerate until set, about 2 hours.",
+        "Stir reserved ganache over low heat until just warm and pourable. Carefully pour ganache onto center of filling. Tilt pie, rotating to spread ganache to within 1/4 inch of pie edge. Chill until ganache is set, about 15 minutes. (Can be prepared 8 hours ahead.)",
+        "Beat 3/4 cup whipping cream with 2 tablespoons sugar to firm peaks. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around inside edge of crust. Place banana slices in ring alongside rosettes. Cut pie into wedges."
+    ],
+    "ingredients": [
+        "1 Buttermilk Pie Crust Dough disk",
+        "4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped",
+        "1/4 cup whipping cream",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "2 large firm ripe bananas (about 1 1/4 pounds), cut into 2/3-inch-thick slices",
+        "1 1/2 teaspoons vanilla extract",
+        "1 1/2 teaspoons dark rum",
+        "1/2 teaspoon unflavored gelatin",
+        "1/2 cup whipping cream",
+        "5 large egg yolks",
+        "3 tablespoons sugar",
+        "1/2 cup chilled whipping cream",
+        "3/4 cup chilled whipping cream",
+        "2 tablespoons sugar",
+        "2 firm ripe bananas, thinly sliced on diagonal"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Banana",
+        "Chill",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Black Bottom Banana Cream Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bottom-banana-cream-pie-2696"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bottom-cupcakes-i.json b/serverless-fleets/data/input/inferencing/recipes/black-bottom-cupcakes-i.json
new file mode 100644
index 000000000..58e862397
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bottom-cupcakes-i.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.",
+        "In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.",
+        "In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.",
+        "Bake in preheated oven for 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 egg",
+        "1/3 cup white sugar",
+        "1/8 teaspoon salt",
+        "1 cup miniature semisweet chocolate chips",
+        "1 1/2 cups all-purpose flour",
+        "1 cup white sugar",
+        "1/4 cup unsweetened cocoa powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup water",
+        "1/3 cup vegetable oil",
+        "1 tablespoon cider vinegar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bottom Cupcakes I",
+    "url": "http://allrecipes.com/recipe/8221/black-bottom-cupcakes-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bottom-cupcakes-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-bottom-cupcakes-ii.json
new file mode 100644
index 000000000..b28af3c55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bottom-cupcakes-ii.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt.  Set aside.",
+        "In a large bowl, whisk together 1 cup sugar, oil and water until blended.  Stir in the vinegar and vanilla.  Beat in the flour mixture until incorporated.  Set aside.",
+        "In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt.  Stir in the chocolate chips.",
+        "Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture.  Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/4 cup unsweetened cocoa powder",
+        "1/2 teaspoon salt",
+        "1 cup white sugar",
+        "1/3 cup vegetable oil",
+        "1 cup water",
+        "1 tablespoon vinegar",
+        "1 teaspoon vanilla extract",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 egg",
+        "1/3 cup white sugar",
+        "1/8 teaspoon salt",
+        "1 cup miniature semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bottom Cupcakes II",
+    "url": "http://allrecipes.com/recipe/22281/black-bottom-cupcakes-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bottom-oatmeal-pie-51257320.json b/serverless-fleets/data/input/inferencing/recipes/black-bottom-oatmeal-pie-51257320.json
new file mode 100644
index 000000000..a6105d727
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bottom-oatmeal-pie-51257320.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "1. Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).",
+        "2. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all of the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.",
+        "3. On a lightly floured work surface, roll out dough to form a round that is 2 to 3 inches larger than your pan, and about 1/8 inch in thickness. Transfer dough to pie pan and trim overhang to 1 to 1 1/2 inches. Transfer to freezer for 20 minutes. Position racks in bottom and middle racks and preheat over to 425\u00b0F. When crust has been in freezer for 10 minutes, remove and line it tightly with aluminum foil.",
+        "4. Pour the pie weights or beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center. Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned. Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze to moistureproof the crust. Return the pan, on the baking sheet, to the oven's middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.",
+        "5. Reduce the oven to 350\u00b0F. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 325\u00b0F.",
+        "6. To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes. Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.",
+        "7. In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, blending well after each addition. Stir in the cooled oats.",
+        "8. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for about 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin). Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 1/4 cups unbleached all-purpose flour",
+        "1/2 teaspoon kosher salt",
+        "1 1/2 teaspoons granulated sugar",
+        "1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces",
+        "1/2 cup cold water",
+        "2 tablespoons cider vinegar",
+        "1/2 cup ice",
+        "egg white glaze (1 egg white whisked with 1 teaspoon water)",
+        "1 1/2 cups rolled oats",
+        "1/4 cup heavy cream",
+        "4 ounces bittersweet chocolate (we use 70%), chopped into 1/4-inch pieces",
+        "3/4 cup packed light brown sugar",
+        "1/4 teaspoon ground ginger",
+        "1/2 teaspoon kosher salt",
+        "5 tablespoons unsalted butter, melted",
+        "1 cup dark corn syrup",
+        "1 teaspoon vanilla extract",
+        "2 teaspoons cider vinegar",
+        "4 large eggs",
+        "Pie weights or beans",
+        "9-inch pie plate"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chocolate",
+        "Dessert",
+        "Bake",
+        "Oat",
+        "Oatmeal",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black Bottom Oatmeal Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bottom-oatmeal-pie-51257320"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bottom-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/black-bottom-pie-i.json
new file mode 100644
index 000000000..fa10038ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bottom-pie-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Dissolve gelatin in cold water, and set aside.",
+        "In a small saucepan, mix cornstarch, 3/4 cup sugar, milk, and egg yolks.  Cook, stirring, until bubbly and thick.  Remove from heat, and add vanilla.  Divide mixture in half.  Add chocolate chips to one half, and stir until melted and smooth.  Pour into pastry shell.  Chill.",
+        "Stir gelatin mixture into the other half of the hot egg yolk mixture.  Stir in rum.  Chill until slightly thick.",
+        "Beat egg whites until soft peaks form.  Gradually add remaining 1/2 cup sugar, and beat to stiff peaks.  Fold into partially set gelatin/rum mixture. Chill until mix will mound, then spoon into pie shell on top of chocolate layer. Chill overnight."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie crust, baked",
+        "1 (.25 ounce) package unflavored gelatin",
+        "1 tablespoon cornstarch",
+        "1 1/4 cups white sugar",
+        "1 3/4 cups milk",
+        "1 teaspoon vanilla extract",
+        "4 egg yolks",
+        "1 1/3 cups semisweet chocolate chips",
+        "1/2 cup rum",
+        "4 egg whites",
+        "1/4 cup cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bottom Pie I",
+    "url": "http://allrecipes.com/recipe/12495/black-bottom-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bottom-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-bottom-pie-ii.json
new file mode 100644
index 000000000..4f3a3ce55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bottom-pie-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.",
+        "Combine 1/2 cup sugar, cornstarch, and salt in a saucepan.  Blend together milk and egg yolks, stir into sugar mix.  Cook over medium heat, stirring constantly, just until mixture boils.  Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell.  Stir softened gelatin into remaining hot custard mix.  Stir in rum.  Place pan in a bowl of ice water, or refrigerate.  Stir occasionally, until mixture mounds slightly when dropped from spoon.   Combine chocolate & the reserved custard mix.  Pour into baked pie shell.",
+        "Stir softened gelatin into remaining hot custard mix.  Stir in rum.  Place pan in a bowl of ice water, or refrigerate.  Stir occasionally, until mixture mounds slightly when dropped from spoon.",
+        "Beat egg whites and cream of tartar until foamy.  Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy.  Do not underbeat.  Fold in chilled custard.  Spread over chocolate mixture.  Chill at least 3 hours or until set."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie crust, baked",
+        "1/2 cup white sugar",
+        "2 tablespoons cornstarch",
+        "1/2 teaspoon salt",
+        "2 cups milk",
+        "2 eggs, separated",
+        "2 teaspoons unflavored gelatin",
+        "3 tablespoons cold water",
+        "2 1/2 tablespoons rum",
+        "1 (1 ounce) square unsweetened chocolate",
+        "1/4 teaspoon cream of tartar",
+        "1/3 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bottom Pie II",
+    "url": "http://allrecipes.com/recipe/12505/black-bottom-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bottom-pie-iv.json b/serverless-fleets/data/input/inferencing/recipes/black-bottom-pie-iv.json
new file mode 100644
index 000000000..9bc21b280
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bottom-pie-iv.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch pie pan.",
+        "In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.",
+        "In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.",
+        "Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.",
+        "Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.",
+        "In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.",
+        "In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "30 gingersnaps, crushed",
+        "1/2 cup butter, softened",
+        "3/4 cup white sugar",
+        "1 3/4 teaspoons cornstarch",
+        "1/8 teaspoon salt",
+        "4 egg yolks, beaten",
+        "2 cups milk",
+        "1 1/2 (1 ounce) squares unsweetened chocolate",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon unflavored gelatin",
+        "1/4 cup cold water",
+        "2 tablespoons dark rum",
+        "4 egg whites",
+        "1/4 teaspoon cream of tartar",
+        "1 cup heavy cream",
+        "1/4 cup grated semisweet chocolate"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Bottom Pie IV",
+    "url": "http://allrecipes.com/recipe/16724/black-bottom-pie-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-bottom-raspberry-cream-pie-109725.json b/serverless-fleets/data/input/inferencing/recipes/black-bottom-raspberry-cream-pie-109725.json
new file mode 100644
index 000000000..3df5310a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-bottom-raspberry-cream-pie-109725.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Spray 9-inch-diameter glass pie dish with nonstick spray. Blend cookie crumbs, butter, and sugar in medium bowl. Press mixture evenly over bottom and up sides (not on rim) of prepared dish. Chill crust 30 minutes.",
+        "Preheat oven to 350\u00b0F. Bake crust until set, about 10 minutes, then cool.",
+        "Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. Stir over medium-high heat until pudding thickens and boils, about 8 minutes. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.",
+        "Peel plastic wrap off pie. Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. Arrange remaining berries atop cream. Chill pie at least 1 hour and up to 4 hours."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)",
+        "1/2 cup (1 stick) unsalted butter, melted",
+        "1/4 cup sugar",
+        "1/2 cup sugar",
+        "1/4 cup unsweetened cocoa powder (preferably Dutch-process)",
+        "2 tablespoons cornstarch",
+        "2 1/2 cups whole milk, divided",
+        "2 large egg yolks",
+        "1 large egg",
+        "4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "3 1/2-pint containers raspberries",
+        "1 cup chilled whipping cream",
+        "2 tablespoons powdered sugar",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chocolate",
+        "Dessert",
+        "Raspberry",
+        "Summer",
+        "Chill",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black-Bottom Raspberry Cream Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/black-bottom-raspberry-cream-pie-109725"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-chana-with-potato.json b/serverless-fleets/data/input/inferencing/recipes/black-chana-with-potato.json
new file mode 100644
index 000000000..233bce045
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-chana-with-potato.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain.",
+        "Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.",
+        "Heat vegetable oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir onion paste into cumin mixture, taking great care to avoid splattering. Cook and stir mixture until well mixed and fragrant, about 5 minutes.",
+        "Stir chickpeas, potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring liquid to a boil and cover pot; reduce heat and gently simmer for 1 hour. Stir tamarind paste into chickpea mixture; cook, stirring occasionally, for 10 minutes more."
+    ],
+    "ingredients": [
+        "1 cup dried black chickpeas (garbanzo beans)",
+        "1 1/2 teaspoons salt, divided",
+        "1/2 teaspoon baking soda",
+        "1 quart water",
+        "1 onion, chopped",
+        "1 clove garlic, chopped, or more to taste",
+        "1 (1 inch) piece chopped fresh ginger",
+        "3 tablespoons water",
+        "3 tablespoons vegetable oil",
+        "1/4 teaspoon cumin seeds",
+        "2 pinches asafoetida powder",
+        "4 potatoes, peeled and quartered",
+        "1 teaspoon ground coriander",
+        "1 teaspoon garam masala",
+        "1/4 teaspoon ground turmeric",
+        "1/4 teaspoon cayenne pepper",
+        "2 cups water",
+        "3 tablespoons tamarind paste, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Chana with Potato",
+    "url": "http://allrecipes.com/recipe/246179/black-chana-with-potato/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/black-chocolate-cake.json
new file mode 100644
index 000000000..6005aa8cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-chocolate-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.",
+        "Melt the shortening in the boiling water, then stir into the flour mixture until blended.  Beat in the eggs, then stir in the vanilla.",
+        "Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 cups white sugar",
+        "2 teaspoons baking soda",
+        "2 teaspoons baking powder",
+        "1 cup unsweetened cocoa powder",
+        "1 pinch salt",
+        "2/3 cup shortening",
+        "2 cups boiling water",
+        "2 eggs, beaten",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/23422/black-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-cod-with-fennel-chowder-and-smoked-oyster-panzanella-354857.json b/serverless-fleets/data/input/inferencing/recipes/black-cod-with-fennel-chowder-and-smoked-oyster-panzanella-354857.json
new file mode 100644
index 000000000..3c95e6a2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-cod-with-fennel-chowder-and-smoked-oyster-panzanella-354857.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Melt butter in large saucepan over medium-low heat. Add fennel, potato, onion, and leek. Cover and cook until vegetables are just tender but not brown, about 8 minutes. Add flour, bay leaves, and thyme; stir 1 minute. Stir in clam juice, cream, and milk. Simmer until chowder thickens slightly and flavors blend, about 10 minutes. Mix in lemon peel; season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 30 minutes; cover and refrigerate.",
+        "Toss celery, shallot, parsley, 1 1/2 teaspoons lemon juice, lemon peel, and smoked oysters in medium bowl. Season celery-shallot mixture to taste with salt and pepper.",
+        "Combine 3 tablespoons butter, thyme, and 3 teaspoons lemon juice in small saucepan. Whisk over low heat until butter melts and sauce simmers; season with coarse salt and pepper. Remove from heat. Melt 2 tablespoons butter in large nonstick skillet over high heat. Sprinkle fish with coarse salt and pepper. Add fish, skin side down, to skillet. Cook until skin is crisp and fish is just opaque in center, drizzling lemon-butter sauce over, 6 to 7 minutes.",
+        "Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls. Place fish, skin side down, in center of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.",
+        "Available in the Asian foods section of some supermarkets and at Asian markets."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "3/4 cup 1/4-inch cubes fresh fennel bulb",
+        "3/4 cup 1/4- to 1/3-inch cubes peeled Yukon Gold potato",
+        "1/2 cup chopped onion",
+        "1/4 cup finely chopped leek (white and pale green parts only)",
+        "1 tablespoon all purpose flour",
+        "2 small bay leaves",
+        "1 1/2 teaspoons chopped fresh thyme",
+        "1 8-ounce bottle clam juice",
+        "3/4 cup whipping cream",
+        "3/4 cup whole milk",
+        "1 teaspoon finely grated lemon peel",
+        "1/4 cup finely chopped celery",
+        "1/4 cup finely chopped shallot",
+        "2 tablespoons chopped fresh parsley",
+        "4 1/2 teaspoons fresh lemon juice, divided",
+        "1/2 teaspoon finely grated lemon peel",
+        "1/4 cup minced smoked canned oysters",
+        "5 tablespoons unsalted butter, divided",
+        "1 tablespoon chopped fresh thyme",
+        "4 black cod fillets with skin",
+        "Coarse kosher salt",
+        "1/4 cup panko (Japanese breadcrumbs),* toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Potato",
+        "High Fiber",
+        "Dinner",
+        "Seafood",
+        "Cod",
+        "Oyster",
+        "Fennel",
+        "Simmer",
+        "Pescatarian"
+    ],
+    "title": "Black Cod with Fennel Chowder and Smoked Oyster Panzanella",
+    "url": "http://www.epicurious.com/recipes/food/views/black-cod-with-fennel-chowder-and-smoked-oyster-panzanella-354857"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-cod-with-lime-and-coconut-234796.json b/serverless-fleets/data/input/inferencing/recipes/black-cod-with-lime-and-coconut-234796.json
new file mode 100644
index 000000000..f7ad65e78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-cod-with-lime-and-coconut-234796.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; saut\u00e9 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.",
+        "Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro."
+    ],
+    "ingredients": [
+        "1 1/4-pound skinless black cod fillet",
+        "4 teaspoons fresh lime juice, divided",
+        "1 tablespoon olive oil",
+        "1 1/2 cups chopped leek (white and pale green parts only; about 1 large)",
+        "2 garlic cloves, minced",
+        "1/2 cup canned unsweetened coconut milk",
+        "1 teaspoon (packed) grated lime peel",
+        "1/3 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Garlic",
+        "Saut\u00e9",
+        "Low Cal",
+        "Lime",
+        "Cod",
+        "Leek",
+        "Summer",
+        "Healthy",
+        "Cilantro",
+        "Dominican Republic"
+    ],
+    "title": "Black Cod with Lime and Coconut",
+    "url": "http://www.epicurious.com/recipes/food/views/black-cod-with-lime-and-coconut-234796"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-cod-with-mushrooms-and-sansho-pepper-242295.json b/serverless-fleets/data/input/inferencing/recipes/black-cod-with-mushrooms-and-sansho-pepper-242295.json
new file mode 100644
index 000000000..43ce88861
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-cod-with-mushrooms-and-sansho-pepper-242295.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.",
+        "Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.",
+        "Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.",
+        "Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then saut\u00e9 fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.",
+        "Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using)."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "6 tablespoons reduced-sodium soy sauce",
+        "2 tablespoons mirin (Japanese sweet rice wine)",
+        "1/8 teaspoon ground sansho pepper (sometimes labeled \"sansyo\"), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns",
+        "1 shallot, sliced",
+        "3 garlic cloves, thinly sliced, divided",
+        "2 teaspoons vegetable oil",
+        "7 ounces fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded",
+        "5 ounces fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded",
+        "6 (6-ounce) pieces black cod fillet with skin",
+        "1 teaspoon vegetable oil",
+        "thinly sliced scallion greens"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Dinner",
+        "Cod",
+        "Anniversary",
+        "Birthday",
+        "Healthy",
+        "Engagement Party",
+        "Entertaining",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Black Cod with Mushrooms and Sansho Pepper",
+    "url": "http://www.epicurious.com/recipes/food/views/black-cod-with-mushrooms-and-sansho-pepper-242295"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-cod-with-swiss-chard-olives-and-lemon-51141000.json b/serverless-fleets/data/input/inferencing/recipes/black-cod-with-swiss-chard-olives-and-lemon-51141000.json
new file mode 100644
index 000000000..7e9212da1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-cod-with-swiss-chard-olives-and-lemon-51141000.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half (to help cool faster); let cool.",
+        "Scoop out pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard solids. Finely chop peel and pith and add to pulp. Set aside.",
+        "Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.",
+        "Coarsely grind coriander and cumin seeds in spice mill or with mortar and pestle. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn; cook until just opaque in the center, 2-4 minutes more.",
+        "Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside.",
+        "Mix olives and reserved lemon mixture into chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with chard."
+    ],
+    "ingredients": [
+        "1 lemon, stem removed",
+        "1/4 teaspoon coriander seeds",
+        "1/4 teaspoon cumin seeds",
+        "2 tablespoons olive oil, divided",
+        "4 4-ounce pieces skin-on black cod fillet",
+        "Kosher salt and freshly ground black pepper",
+        "1 garlic clove, chopped",
+        "1/4 teaspoon (or more) crushed red pepper flakes",
+        "2 large bunches Swiss chard (about 1 1/2 pounds total), ribs and stems removed, leaves torn",
+        "2 tablespoons oil-cured black olives, pitted, sliced",
+        "Special equipment: A spice mill (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Olive",
+        "Dinner",
+        "Lemon",
+        "Seafood",
+        "Cod",
+        "Healthy",
+        "Chard",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Black Cod with Swiss Chard, Olives, and Lemon",
+    "url": "http://www.epicurious.com/recipes/food/views/black-cod-with-swiss-chard-olives-and-lemon-51141000"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-cow.json b/serverless-fleets/data/input/inferencing/recipes/black-cow.json
new file mode 100644
index 000000000..97cb8ef2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-cow.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "In a large drink cooler or punch bowl, mix together the milk and root beer. Serve in tall glasses."
+    ],
+    "ingredients": [
+        "1/2 gallon milk",
+        "4 (12 fluid ounce) cans or bottles root beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Cow",
+    "url": "http://allrecipes.com/recipe/59001/black-cow/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-cumberland-sauce.json b/serverless-fleets/data/input/inferencing/recipes/black-cumberland-sauce.json
new file mode 100644
index 000000000..9ab2f6e63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-cumberland-sauce.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.",
+        "Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.",
+        "Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.",
+        "Bring sauce to a boil; remove from heat."
+    ],
+    "ingredients": [
+        "1 teaspoon vegetable oil",
+        "1/2 cup minced onion",
+        "1/3 cup red wine",
+        "1 cup black currant jelly",
+        "2 oranges, zested and juiced",
+        "1 lemon, zested and juiced",
+        "1 tablespoon brown sugar",
+        "2 teaspoons freshly ground black pepper, or to taste",
+        "1/4 teaspoon mustard powder",
+        "1/4 teaspoon ground ginger",
+        "1 pinch cayenne pepper",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Cumberland Sauce",
+    "url": "http://allrecipes.com/recipe/230748/black-cumberland-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-currant-iced-tea-with-cinnamon-and-ginger-201156.json b/serverless-fleets/data/input/inferencing/recipes/black-currant-iced-tea-with-cinnamon-and-ginger-201156.json
new file mode 100644
index 000000000..0d55a7b42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-currant-iced-tea-with-cinnamon-and-ginger-201156.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)",
+        "Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "12 wild black currant herbal tea bags",
+        "2 3-inch-long cinnamon sticks, broken in half",
+        "1 tablespoon (packed) minced peeled fresh ginger",
+        "6 tablespoons frozen raspberry-cranberry juice concentrate",
+        "1/4 cup sugar",
+        "Ice cubes",
+        "8 cinnamon sticks",
+        "8 crystallized ginger rounds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Tea",
+        "Non-Alcoholic",
+        "Ginger",
+        "Iced Tea",
+        "Cranberry",
+        "Currant",
+        "Raspberry",
+        "Summer",
+        "Cinnamon",
+        "Boil",
+        "Drink"
+    ],
+    "title": "Black Currant Iced Tea with Cinnamon and Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/black-currant-iced-tea-with-cinnamon-and-ginger-201156"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-bacon-salad-with-mustard-vinaigrette-14610.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-bacon-salad-with-mustard-vinaigrette-14610.json
new file mode 100644
index 000000000..8d6bf42b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-bacon-salad-with-mustard-vinaigrette-14610.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.",
+        "In a large bowl whisk together mustard, shallot, garlic, and vinegar and slowly whisk in oil until emulsified.",
+        "Stir warm peas into vinaigrette. Chop bacon and in a 12-inch skillet cook over moderate heat, stirring, until crisp. With a slotted spoon transfer bacon to paper towels to drain and cool slightly. Quarter tomatoes, discarding seeds, and cut lengthwise into 1/4-inch-thick slices. Add bacon and tomatoes to pea mixture.",
+        "Cut scallions and celery crosswise into 1/4-inch-thick slices. Cut enough romaine crosswise into 1/4-inch-wide strips to measure 4 cups and trim arugula. Add scallions, celery, romaine, arugula, parsley, and salt and pepper to taste to pea mixture and gently toss until combined well."
+    ],
+    "ingredients": [
+        "1 1/2 cups dried black-eyed peas",
+        "1 1/2 teaspoons Dijon mustard",
+        "2 tablespoons minced shallot",
+        "1 teaspoon minced garlic",
+        "2 tablespoons balsamic vinegar",
+        "1/4 cup extra-virgin olive oil",
+        "2/3 pound bacon (about 15 slices)",
+        "3 vine-ripened tomatoes",
+        "3 scallions",
+        "2 celery ribs",
+        "about 1/2 head romaine",
+        "2 cups packed arugula",
+        "1/4 cup chopped fresh flat-leafed parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Leafy Green",
+        "Mustard",
+        "Tomato",
+        "Bacon",
+        "Gourmet"
+    ],
+    "title": "Black-Eyed Pea and Bacon Salad with Mustard Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-and-bacon-salad-with-mustard-vinaigrette-14610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-bacon-soup.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-bacon-soup.json
new file mode 100644
index 000000000..419434537
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-bacon-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.",
+        "Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm."
+    ],
+    "ingredients": [
+        "1/2 pound bacon, diced",
+        "1 onion, chopped",
+        "3 quarts water",
+        "4 cubes  chicken bouillon",
+        "2 1/2 cups dry black-eyed peas",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon pepper",
+        "6 small potatoes, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea and Bacon Soup",
+    "url": "http://allrecipes.com/recipe/75993/black-eyed-pea-and-bacon-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-ham-salad-12428.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-ham-salad-12428.json
new file mode 100644
index 000000000..e7ad7abd3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-ham-salad-12428.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalape\u00f1o, and 1 tablespoon oil.",
+        "In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saut\u00e9 ham, stirring, 1 minute. Add honey and saut\u00e9, stirring, 1 minute. Add ham to salad and toss well."
+    ],
+    "ingredients": [
+        "1/2 cup dried black-eyed peas, picked over",
+        "1/4 teaspoon salt",
+        "1 tablespoon balsamic vinegar",
+        "1/2 cup finely chopped red bell pepper",
+        "1/3 cup finely chopped celery",
+        "1/4 cup finely chopped red onion",
+        "1 teaspoon minced fresh jalape\u00f1o chili including seeds (wear rubber gloves)",
+        "1 1/2 tablespoons olive oil",
+        "1/4 pound cooked ham steak, coarsely chopped",
+        "1 teaspoon honey"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Side",
+        "Picnic",
+        "Quick & Easy",
+        "Ham",
+        "Celery",
+        "Bell Pepper",
+        "Summer",
+        "Jalape\u00f1o",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Black-Eyed Pea and Ham Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-and-ham-salad-12428"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-ham-salad-352328.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-ham-salad-352328.json
new file mode 100644
index 000000000..461c06ffc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-ham-salad-352328.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Stir together all ingredients and season with salt and pepper. Let stand at room temperature 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 (15-ounce) can black-eyed peas, rinsed and drained",
+        "1 cup chopped chopped cooked ham (5 ounces)",
+        "1 celery rib, chopped",
+        "1/2 cup chopped red onion",
+        "1 small garlic clove, chopped",
+        "1 teaspoon finely chopped fresh jalape\u00f1o",
+        "2 1/2 tablespoons red-wine vinegar",
+        "2 tablespoons vegetable oil",
+        "1/4 cup chopped flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Picnic",
+        "Quick & Easy",
+        "Lunch",
+        "Ham",
+        "Celery",
+        "Legume",
+        "Jalape\u00f1o",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Black-Eyed Pea and Ham Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-and-ham-salad-352328"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-jalapeno-salsa.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-jalapeno-salsa.json
new file mode 100644
index 000000000..693676683
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-jalapeno-salsa.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix the black-eyed peas, jalapeno peppers, pimentos, mushrooms, celery, onion, and olive oil together in a bowl. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "1 (15.5 ounce) can black-eyed peas",
+        "1 cup chopped pickled jalapeno peppers",
+        "1 (4 ounce) jar pimento peppers, drained and chopped",
+        "1 (8 ounce) jar mushrooms, drained and diced",
+        "1/2 cup chopped celery",
+        "1/2 cup chopped onion",
+        "1/2 cup olive oil",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea and Jalapeno Salsa",
+    "url": "http://allrecipes.com/recipe/156791/black-eyed-pea-and-jalapeno-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-pumpkin-salad-234794.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-pumpkin-salad-234794.json
new file mode 100644
index 000000000..dd0bfbeff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-and-pumpkin-salad-234794.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Preheat oven to 400\u00b0F. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.",
+        "Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.)"
+    ],
+    "ingredients": [
+        "1 cup dried black-eyed peas",
+        "4 cups water",
+        "1/2 medium onion",
+        "1 bay leaf",
+        "1/2 teaspoon salt",
+        "1 1/2 cups 1/2-inch cubes seeded peeled sugar pumpkin or butternut squash (about 6 ounces)",
+        "3 tablespoons water",
+        "1 tablespoon olive oil",
+        "1 small garlic clove, minced",
+        "3 tablespoons extra-virgin olive oil",
+        "1 1/2 tablespoons fresh lime juice",
+        "1 cup thinly sliced red onion",
+        "1/4 cup chopped green bell pepper",
+        "1/4 cup chopped seeded peeled cucumber",
+        "1 plum tomato, seeded, chopped",
+        "2 tablespoons chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Bean",
+        "Garlic",
+        "Onion",
+        "Tomato",
+        "Bake",
+        "Vegetarian",
+        "Basil",
+        "Bell Pepper",
+        "Pumpkin",
+        "Fall",
+        "Vegan"
+    ],
+    "title": "Black-Eyed Pea and Pumpkin Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-and-pumpkin-salad-234794"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-bratwurst-stew.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-bratwurst-stew.json
new file mode 100644
index 000000000..e8ff97f3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-bratwurst-stew.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.",
+        "Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.",
+        "For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes."
+    ],
+    "ingredients": [
+        "2 pounds bratwurst sausages, cut into thirds",
+        "2 (15 ounce) cans black-eyed peas, rinsed and drained",
+        "2 (9 ounce) packages frozen cut green beans, thawed",
+        "2 cups cubed potatoes",
+        "1 cup chopped onion",
+        "2 cloves garlic, minced",
+        "1 (32 fluid ounce) container chicken stock",
+        "2 tablespoons hot Buffalo wing sauce (such as Frank's\u00ae REDHOT Buffalo Wing Sauce), or to taste",
+        "2 tablespoons ketchup",
+        "1 tablespoon Worcestershire sauce",
+        "1/2 teaspoon ground thyme",
+        "salt and ground black pepper to taste",
+        "1/4 cup all-purpose flour (optional)",
+        "1 cup water (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Bratwurst Stew",
+    "url": "http://allrecipes.com/recipe/220756/black-eyed-pea-bratwurst-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-cabbage-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-cabbage-salad.json
new file mode 100644
index 000000000..371a8af2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-cabbage-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place black-eyed peas in a large container and cover with at least 2 inches of cool water; let soak, 8 hours to overnight.",
+        "Transfer black-eyed peas and water to a pot; bring to a boil. Reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes.",
+        "Combine black-eyed peas, cabbage, olive oil, green onions, lemon juice, parsley, salt, and pepper in a large bowl. Chill for at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1/2 cup dried black-eyed peas",
+        "1 1/2 cups shredded cabbage",
+        "1/4 cup olive oil",
+        "1/4 cup finely sliced green onions",
+        "1 lemon, juiced",
+        "2 tablespoons chopped fresh parsley",
+        "1 1/2 teaspoons salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Cabbage Salad",
+    "url": "http://allrecipes.com/recipe/256364/black-eyed-pea-cabbage-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-chile-verde.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-chile-verde.json
new file mode 100644
index 000000000..361304486
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-chile-verde.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6\u20138 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8\u201310 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.",
+        "Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.",
+        "Meanwhile, preheat oven to 400\u00b0F. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15\u201320 minutes. Let cool.",
+        "Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and pur\u00e9e until smooth.",
+        "Stir pur\u00e9e into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.",
+        "Chile verde can be made 3 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "3 tablespoons vegetable oil, divided",
+        "2 smoked ham hocks",
+        "2 large onions, 1 chopped, 1 quartered",
+        "6 cloves garlic, thinly sliced",
+        "3/4 teaspoon ground coriander",
+        "3/4 teaspoon ground cumin",
+        "2 cups black-eyed peas, soaked overnight",
+        "3 poblano chiles, seeds removed",
+        "4 serrano chiles, seeds removed, divided",
+        "1 pound tomatillos, husks removed, rinsed, divided",
+        "Kosher salt",
+        "2 cups cilantro leaves",
+        "Freshly ground black pepper",
+        "Sour cream and sliced chives (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lunch",
+        "Dinner",
+        "Chile",
+        "Pea",
+        "Poblano",
+        "Tomatillo",
+        "Cilantro",
+        "Wheat/Gluten-Free",
+        "Winter",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Black-Eyed Pea Chile Verde",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-chile-verde"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-chowder.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-chowder.json
new file mode 100644
index 000000000..b6f7f451c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-chowder.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.",
+        "Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving."
+    ],
+    "ingredients": [
+        "1 pound diced bacon",
+        "1 cup chopped celery",
+        "1 cup chopped onion",
+        "1 cup chopped green bell pepper",
+        "1 (15.5 ounce) can black-eyed peas with liquid",
+        "1 (10.5 ounce) can beef consomme",
+        "1 (29 ounce) can diced tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Chowder",
+    "url": "http://allrecipes.com/recipe/15916/black-eyed-pea-chowder/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-corn-muffins-14608.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-corn-muffins-14608.json
new file mode 100644
index 000000000..cfaf43222
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-corn-muffins-14608.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.",
+        "Preheat oven to 425\u00b0F. and butter twelve 1/3-cup muffin cups.",
+        "In a bowl whisk together cornmeal, Cheddar, flour, sugar, baking powder, and salt. Melt butter. Wearing rubber gloves, seed and mince jalape\u00f1os. In a small bowl whisk together butter, jalape\u00f1os, milk, and egg. Stir butter mixture, peas, and parsley into cornmeal mixture until just combined (do not overblend).",
+        "Divide batter among muffin cups and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean."
+    ],
+    "ingredients": [
+        "1/3 cup dried black-eyed peas",
+        "1 1/4 cups yellow cornmeal",
+        "3/4 cup coarsely grated sharp Cheddar (about 3 ounces)",
+        "1/2 cup all-purpose flour",
+        "1 tablespoon sugar",
+        "1 tablespoon baking powder",
+        "1 1/2 teaspoons salt",
+        "3/4 stick (6 tablespoons) unsalted butter",
+        "2 pickled jalape\u00f1o chiles",
+        "3/4 cup plus 2 tablespoons whole milk",
+        "1 large egg",
+        "2 tablespoons chopped fresh flat-leafed parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Bean",
+        "Cheese",
+        "Bake",
+        "Cornmeal",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Black-Eyed Pea Corn Muffins",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-corn-muffins-14608"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-curry-2316.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-curry-2316.json
new file mode 100644
index 000000000..3616ca199
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-curry-2316.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain. Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.",
+        "Heat oil in heavy large skillet over medium heat. Add onion and saut\u00e9 until translucent, about 5 minutes. Add curry powder and stir until fragrant, about 1 minute. Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet. Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)",
+        "Transfer curry to large bowl. Garnish with chopped cilantro and serve."
+    ],
+    "ingredients": [
+        "1 medium russet potato, peeled, cut into 1/2-inch pieces",
+        "2 cups drained canned black-eyed peas (about 1 1/2 15-ounce cans)",
+        "1/2 cup water",
+        "2 teaspoons minced fresh ginger",
+        "1/4 teaspoon turmeric",
+        "2 tablespoons vegetable oil",
+        "1 cup chopped onion",
+        "1 teaspoon curry powder",
+        "1/2 cup chopped tomato",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Potato",
+        "Side",
+        "Vegetarian",
+        "Summer",
+        "Texas"
+    ],
+    "title": "Black-Eyed Pea Curry",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-curry-2316"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-dip.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-dip.json
new file mode 100644
index 000000000..308f944b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar,  and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black-eyed peas, rinsed and drained",
+        "4 green onions, chopped",
+        "2 tablespoons white sugar",
+        "1/4 cup olive oil",
+        "2 cloves garlic, minced",
+        "2 roma (plum) tomatoes, chopped",
+        "1/2 bunch fresh cilantro, chopped",
+        "3 tablespoons balsamic vinegar",
+        "1/4 teaspoon salt",
+        "minced jalapeno pepper to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Dip",
+    "url": "http://allrecipes.com/recipe/54680/black-eyed-pea-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-fritters-with-hot-pepper-relish-106044.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-fritters-with-hot-pepper-relish-106044.json
new file mode 100644
index 000000000..ce82a2464
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-fritters-with-hot-pepper-relish-106044.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.",
+        "Pur\u00e9e bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.",
+        "Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in pur\u00e9e (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.",
+        "Pur\u00e9e peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).",
+        "Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360\u00b0F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360\u00b0F between batches."
+    ],
+    "ingredients": [
+        "1 cup dried black-eyed peas",
+        "1 medium onion, chopped",
+        "1/2 teaspoon minced fresh habanero chile, including seeds",
+        "1 large egg",
+        "1 teaspoon salt",
+        "3 to 4 tablespoons water",
+        "6 cups vegetable oil",
+        "4 red bell peppers (1 1/2 lb), chopped",
+        "1 medium onion, chopped",
+        "2 plum tomatoes, chopped",
+        "1 tablespoon minced fresh habanero chile, including seeds",
+        "1 1/2 teaspoons salt",
+        "1/4 cup peanut or vegetable oil",
+        "Special equipment: a deep-fat thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Pepper",
+        "Appetizer",
+        "Breakfast",
+        "Side",
+        "Fry",
+        "Cocktail Party",
+        "Vegetarian",
+        "Pea",
+        "Bell Pepper",
+        "Hot Pepper",
+        "Deep-Fry",
+        "Party",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Black-Eyed Pea Fritters with Hot Pepper Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-fritters-with-hot-pepper-relish-106044"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-fritters-with-hot-pepper-sauce-352350.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-fritters-with-hot-pepper-sauce-352350.json
new file mode 100644
index 000000000..54206c68a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-fritters-with-hot-pepper-sauce-352350.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "\u2022 Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.",
+        "\u2022 In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.",
+        "\u2022 Preheat the oven to 200\u00b0 F.",
+        "\u2022 Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.",
+        "\u2022 In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.",
+        "\u2022 Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.",
+        "\u2022 Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.",
+        "\u2022 Serve hot with Hot Pepper Sauce ."
+    ],
+    "ingredients": [
+        "1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed",
+        "1/2 medium onion, diced",
+        "1/2 cup raw peanuts",
+        "1 teaspoon minced thyme",
+        "1/4 teaspoon cayenne",
+        "1 tablespoon apple cider vinegar",
+        "1/4 cup plus 2 tablespoons water",
+        "1 teaspoon coarse sea salt",
+        "1/2 cup finely chopped green bell pepper",
+        "1 tablespoon cornmeal",
+        "5 cups coconut oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Dinner",
+        "Lunch",
+        "Legume",
+        "Deep-Fry",
+        "Vegan",
+        "New Year's Day",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Black-Eyed Pea Fritters with Hot Pepper Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-fritters-with-hot-pepper-sauce-352350"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-fritters.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-fritters.json
new file mode 100644
index 000000000..e8f259acb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-fritters.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.",
+        "Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.",
+        "Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.",
+        "Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.",
+        "Top with the onion jam and garnish with the green onions.",
+        "Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes",
+        "Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste."
+    ],
+    "ingredients": [
+        "1 medium Vidalia onion, small dice (about 1 1/2 cups)",
+        "1/2 red bell pepper, small dice (about 1/2 cup)",
+        "1 clove garlic, minced",
+        "Two 15.5-ounce cans black-eyed peas, rinsed and drained",
+        "1 tablespoons all-purpose flour",
+        "1 large egg",
+        "1 large green onion, green part chopped, plus more for garnish",
+        "1 tablespoon chopped fresh oregano",
+        "1 teaspoon lemon zest",
+        "1/2 teaspoon cayenne pepper",
+        "1 cup fresh breadcrumbs",
+        "1/3 cup coconut oil",
+        "3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm",
+        "Kosher salt and freshly ground black pepper",
+        "Onion Jam, recipe follows, for serving",
+        "1 1/2 teaspoons unsalted butter",
+        "2 Vidalia onions, julienned (if not in season, any sweet onion will do)",
+        "2 lemons, zested and juiced",
+        "1/4 teaspoon minced fresh ginger",
+        "Kosher salt",
+        "1/2 cup firmly-packed brown sugar",
+        "1/4 teaspoon ground coriander",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beans and Legumes",
+        "Black-Eyed Pea"
+    ],
+    "title": "Black-Eyed Pea Fritters",
+    "url": "http://www.foodnetwork.com/recipes/finalist-damaris-phillips/black-eyed-pea-fritters"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-gumbo.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-gumbo.json
new file mode 100644
index 000000000..961aa1cc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-gumbo.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 medium onion, chopped",
+        "1 medium green bell pepper, chopped",
+        "5 stalks celery, chopped",
+        "2 cups chicken broth",
+        "1 cup brown rice",
+        "4 (15 ounce) cans black-eyed peas with liquid",
+        "1 (10 ounce) can diced tomatoes and green chiles",
+        "1 (14.5 ounce) can diced tomatoes",
+        "2 cloves garlic, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Gumbo",
+    "url": "http://allrecipes.com/recipe/78454/black-eyed-pea-gumbo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-pie.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-pie.json
new file mode 100644
index 000000000..eee913294
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-pie.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.",
+        "Place remaining 1 tablespoon of  olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly.",
+        "Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.",
+        "Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry.",
+        "Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.",
+        "Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "12 large button mushrooms, sliced",
+        "salt and ground black pepper to taste",
+        "1 onion, thinly sliced",
+        "1/2 pound chorizo sausage, casings removed and crumbled",
+        "1 jalapeno pepper, ribs and seeds removed, finely chopped",
+        "12 ounces fresh spinach, washed, stems removed",
+        "3 cups drained and rinsed canned black-eyed peas",
+        "6 ounces Monterey Jack cheese, grated",
+        "2 eggs",
+        "1/2 cup heavy cream",
+        "1/2 teaspoon cayenne pepper",
+        "1 pastry for a 10-inch double crust pie",
+        "1 teaspoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Pie",
+    "url": "http://allrecipes.com/recipe/145494/black-eyed-pea-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-pineapple-and-red-pepper-salad-1715.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-pineapple-and-red-pepper-salad-1715.json
new file mode 100644
index 000000000..293991454
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-pineapple-and-red-pepper-salad-1715.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve."
+    ],
+    "ingredients": [
+        "4 15-ounce cans black-eyed peas, rinsed, well drained",
+        "4 cups diced peeled cored fresh pineapple (1 large pineapple)",
+        "1 7-ounce jar roasted bell peppers, drained, diced",
+        "1 1/2 cups minced celery",
+        "1 small red onion, minced",
+        "2/3 cup minced fresh cilantro",
+        "4 jalape\u00f1o chilies, seeded, chopped",
+        "1/4 cup country-style Dijon mustard",
+        "2 tablespoons cider vinegar",
+        "1/2 cup olive oil",
+        "Ornamental kale",
+        "Fresh cilantro sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Herb",
+        "Pepper",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Pineapple",
+        "Pea"
+    ],
+    "title": "Black-Eyed Pea, Pineapple and Red Pepper Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-pea-pineapple-and-red-pepper-salad-1715"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-pork-and-mustard-gre.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-pork-and-mustard-gre.json
new file mode 100644
index 000000000..2b51529af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-pork-and-mustard-gre.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.",
+        "Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.",
+        "Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.",
+        "Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.",
+        "Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.",
+        "Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.",
+        "Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more."
+    ],
+    "ingredients": [
+        "1 (6 pound) pork butt, cut into cubes",
+        "salt and ground black pepper to taste",
+        "1 pinch ground thyme, or to taste",
+        "8 slices bacon, cut into 1-inch pieces",
+        "1 1/2 pounds okra, sliced crosswise into 1/2-inch-wide pieces",
+        "3 pounds smoked sausage, sliced and halved",
+        "2 cups chopped onion",
+        "2 cups chopped bell pepper",
+        "2 cups chopped celery",
+        "2 tablespoons chopped garlic",
+        "1 gallon chicken stock, divided",
+        "1 (16 ounce) jar premade roux (such as Kary's\u00ae)",
+        "1 tablespoon chili powder",
+        "1 tablespoon paprika",
+        "2 teaspoons ground black pepper",
+        "1 1/2 teaspoons file powder",
+        "1 teaspoon dried rosemary",
+        "1 teaspoon dried thyme",
+        "4 bay leaves",
+        "1 pinch Creole seasoning (such as Slap Ya Mama\u00ae)",
+        "5 (15 ounce) cans black-eyed peas, undrained",
+        "4 (15 ounce) cans mustard greens, drained",
+        "2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL\u00ae)",
+        "1 (16 ounce) package sliced fresh mushrooms"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea, Pork, and Mustard Green Gumbo",
+    "url": "http://allrecipes.com/recipe/240893/black-eyed-pea-pork-and-mustard-gre/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad-ii.json
new file mode 100644
index 000000000..107d4f109
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips.",
+        "In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.",
+        "In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 cup dehydrated sun-dried tomatoes",
+        "2 (15 ounce) cans black-eyed peas, drained",
+        "1/2 small red onion, chopped",
+        "1 small green bell pepper, chopped",
+        "1 (6 ounce) package crumbled feta cheese",
+        "1/3 cup olive oil",
+        "1/4 cup balsamic vinegar",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Salad II",
+    "url": "http://allrecipes.com/recipe/86986/black-eyed-pea-salad-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad-iii.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad-iii.json
new file mode 100644
index 000000000..d7e9db5d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad-iii.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Lightly mix the black-eyed peas, cherry tomatoes, onion, and salad dressing together in a salad bowl; let stand for 1 hour to blend the flavors before serving."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans black-eyed peas, rinsed and drained",
+        "1 cup cherry tomatoes, halved",
+        "1/2 small red onion, cut into slivers",
+        "1/2 cup light Italian-style salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Salad III",
+    "url": "http://allrecipes.com/recipe/213020/black-eyed-pea-salad-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad-recipe.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad-recipe.json
new file mode 100644
index 000000000..2a41e79ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad-recipe.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Combine the first 6 ingredients in a bowl.",
+        "In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.",
+        "Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving."
+    ],
+    "ingredients": [
+        "1 large tomato, diced",
+        "1/2 medium red onion, finely chopped",
+        "1 small red bell pepper, finely chopped",
+        "1 jalapeno, finely chopped",
+        "2 tablespoons chopped green onions",
+        "2 tablespoons chopped fresh parsley leaves",
+        "1/4 cup unseasoned rice wine vinegar",
+        "1/4 cup canola oil",
+        "1/2 teaspoon sugar",
+        "Salt and freshly ground black pepper",
+        "Two 15-ounce cans black-eyed peas, drained"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "American",
+        "Southern Recipes",
+        "Salad Recipes",
+        "Grain Recipes",
+        "Jalapeno Recipes",
+        "Vegetable",
+        "Beans and Legumes",
+        "Black-Eyed Pea",
+        "Rice Recipes",
+        "Marinating Recipes"
+    ],
+    "title": "Black-Eyed Pea Salad",
+    "url": "http://www.foodnetwork.com/recipes/patrick-and-gina-neely/black-eyed-pea-salad-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad.json
new file mode 100644
index 000000000..80a8f9a54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.",
+        "In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight."
+    ],
+    "ingredients": [
+        "2 (15.5 ounce) cans black-eyed peas",
+        "1 large tomato, chopped",
+        "1 medium red bell pepper, chopped",
+        "1 medium green bell pepper, chopped",
+        "1/2 red onion, diced",
+        "1 stalk celery, chopped",
+        "1 tablespoon chopped fresh parsley",
+        "3 tablespoons balsamic vinegar",
+        "2 tablespoons olive oil",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Salad",
+    "url": "http://allrecipes.com/recipe/34749/black-eyed-pea-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salsa.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salsa.json
new file mode 100644
index 000000000..38bdafd70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-salsa.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.",
+        "In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through."
+    ],
+    "ingredients": [
+        "1 cup white rice",
+        "2 cups water",
+        "2 (15.5 ounce) cans black-eyed peas, drained and rinsed",
+        "1 (10 ounce) can diced tomatoes with green chile peppers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Salsa",
+    "url": "http://allrecipes.com/recipe/15923/black-eyed-pea-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-soup.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-soup.json
new file mode 100644
index 000000000..cdda1204a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-pea-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.",
+        "Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes."
+    ],
+    "ingredients": [
+        "1 pound bulk pork sausage",
+        "1 pound ground beef",
+        "1 large onion, diced",
+        "4 cups water",
+        "3 (15 ounce) cans black-eyed peas, drained",
+        "1 (28 ounce) can diced tomatoes",
+        "1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL\u00ae), undrained",
+        "1 teaspoon Worcestershire sauce",
+        "3/4 teaspoon garlic salt",
+        "1/2 teaspoon salt",
+        "1 (4 ounce) can chopped green chilies",
+        "4 teaspoons molasses",
+        "4 beef bouillon cubes",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon ground cumin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Pea Soup",
+    "url": "http://allrecipes.com/recipe/217125/black-eyed-pea-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-gumbo.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-gumbo.json
new file mode 100644
index 000000000..2368d5bae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-gumbo.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.",
+        "Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.",
+        "Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.",
+        "Mix in ham, and continue cooking 15 minutes, until tender.",
+        "Stir in black-eyed peas, and continue cooking until heated through."
+    ],
+    "ingredients": [
+        "1/3 cup vegetable oil",
+        "1/3 cup all-purpose flour",
+        "2 tablespoons vegetable oil",
+        "1 1/2 cups chopped okra",
+        "1 cup chopped onion",
+        "3/4 cup chopped celery",
+        "3 cloves garlic, peeled and minced",
+        "4 cups water",
+        "2 cups chopped tomatoes",
+        "1/3 cup chopped fresh parsley",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon dried thyme",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon ground black pepper",
+        "2 bay leaves",
+        "1/2 pound cooked ham, cubed",
+        "1 (15.5 ounce) can black-eyed peas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Peas and Gumbo",
+    "url": "http://allrecipes.com/recipe/44822/black-eyed-peas-and-gumbo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-ham-hocks.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-ham-hocks.json
new file mode 100644
index 000000000..1a98f96e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-ham-hocks.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.",
+        "In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.",
+        "Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4953103.jpg",
+    "ingredients": [
+        "3 cups water",
+        "1 pound dry black-eyed peas",
+        "2  smoked ham hocks",
+        "salt to taste",
+        "\u00bd teaspoon black pepper",
+        "1  bay leaf"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-eyed Peas and Ham Hocks",
+    "url": "http://allrecipes.com/recipe/69600/black-eyed-peas-and-ham-hocks/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-rice.json
new file mode 100644
index 000000000..2c1915165
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-rice.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.",
+        "Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.",
+        "Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes."
+    ],
+    "ingredients": [
+        "1 cup dried black-eyed peas",
+        "1 tablespoon olive oil",
+        "1 cup lean diced ham",
+        "1 onion, chopped",
+        "1/2 cup chopped green bell pepper",
+        "1 clove garlic, minced",
+        "2 cups water",
+        "2 bay leaves",
+        "2 pinches paprika, or more to taste",
+        "salt and ground black pepper to taste",
+        "3 cups cooked rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Peas and Rice",
+    "url": "http://allrecipes.com/recipe/235928/black-eyed-peas-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-tortillas.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-tortillas.json
new file mode 100644
index 000000000..5c3351b52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-and-tortillas.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking  until heated through. Wrap the mixture in the tortillas to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/4 cup finely chopped onion",
+        "1 (15.5 ounce) can black-eyed peas, drained",
+        "1/2 cup vegetable stock",
+        "1 fresh jalapeno pepper, chopped",
+        "1 clove garlic, minced",
+        "1 tablespoon fresh lime juice",
+        "salt and pepper to taste",
+        "4 (12 inch) flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Peas and Tortillas",
+    "url": "http://allrecipes.com/recipe/47898/black-eyed-peas-and-tortillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-spicy-style.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-spicy-style.json
new file mode 100644
index 000000000..228a2bca0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-spicy-style.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!"
+    ],
+    "ingredients": [
+        "1 (15.5 ounce) can black-eyed peas with liquid",
+        "1/2 onion, chopped",
+        "minced jalapeno pepper to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Peas Spicy Style",
+    "url": "http://allrecipes.com/recipe/17008/black-eyed-peas-spicy-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-with-chard-and-green-herb-smash.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-with-chard-and-green-herb-smash.json
new file mode 100644
index 000000000..3f6653376
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-with-chard-and-green-herb-smash.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.",
+        "Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.",
+        "Put all the ingredients for the herb smash into a food processor and pur\u00e9e until you have a smooth, grassy paste. Season well with salt and pepper.",
+        "Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you\u2019re really hungry, some rice or flatbread would go well alongside."
+    ],
+    "ingredients": [
+        "1 leek",
+        "1 tablespoon coconut oil or olive oil",
+        "2 cloves garlic",
+        "A good pinch of chile powder or chopped dried chile",
+        "1 (14-ounce/400-g) can black-eyed peas",
+        "1 teaspoon vegetable stock powder or 1/2 stock cube",
+        "A good grating of nutmeg",
+        "1/2 unwaxed lemon",
+        "7 ounces/200 g bunch Swiss or rainbow chard",
+        "Sea salt and freshly ground pepper",
+        "A large bunch of cilantro",
+        "2 green chiles",
+        "2 cloves garlic",
+        "1 ounce/30 g shelled walnuts",
+        "1 tablespoon runny honey or maple syrup",
+        "1 tablespoon good olive oil",
+        "Juice of 1/2 a lemon",
+        "Sea salt and freshly ground pepper",
+        "Rice or flatbreads, to serve (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pea",
+        "Stew",
+        "Soup/Stew",
+        "Chard",
+        "Cilantro",
+        "Walnut",
+        "Vegan",
+        "Vegetarian",
+        "Wheat/Gluten-Free",
+        "Dinner"
+    ],
+    "title": "Black-Eyed Peas With Chard and Green Herb Smash",
+    "url": "http://www.epicurious.com/recipes/food/views/black-eyed-peas-with-chard-and-green-herb-smash"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-with-collard-greens-a.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-with-collard-greens-a.json
new file mode 100644
index 000000000..61e1533cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-with-collard-greens-a.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.",
+        "In a large pot, cover black-eyed peas with fresh water. Bring to a boil over high heat, then reduce the heat to medium-low; cover and simmer until peas are tender, 40 to 60 minutes. Drain.",
+        "Heat soy margarine in a skillet over medium heat. Add turnip and collard greens; cook for 2 minutes.",
+        "Stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.",
+        "Season with balsamic vinaigrette and olive oil."
+    ],
+    "ingredients": [
+        "1 cup dried black-eyed peas",
+        "4 cups water, or as needed to cover",
+        "1 tablespoon soy margarine",
+        "1 turnip, peeled and chopped",
+        "1 bunch collard greens, chopped",
+        "2 cloves garlic, minced",
+        "2 tomatoes, chopped",
+        "1 tablespoon balsamic vinaigrette salad dressing",
+        "1 tablespoon olive oil (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Peas With Collard Greens and Turnips",
+    "url": "http://allrecipes.com/recipe/231452/black-eyed-peas-with-collard-greens-a/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-with-pork-and-greens.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-with-pork-and-greens.json
new file mode 100644
index 000000000..595a23c97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-peas-with-pork-and-greens.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.",
+        "Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.",
+        "Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.",
+        "Pour cold water and black-eyed peas into pork mixture; increase heat to high.",
+        "Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.",
+        "Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.",
+        "Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.",
+        "Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice."
+    ],
+    "ingredients": [
+        "1 pound dried black-eyed peas",
+        "1 pound pork neck bones",
+        "3 slices bacon, cut into 1/2-inch pieces",
+        "1 cup diced onion",
+        "1 cup diced celery",
+        "1 cup diced carrot",
+        "3 cloves garlic, chopped",
+        "6 cups cold water",
+        "1 bay leaf",
+        "1 teaspoon dried thyme",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon ground black pepper",
+        "1 pinch cayenne pepper, or to taste",
+        "1 (10 ounce) can diced tomatoes with green chile peppers",
+        "1 teaspoon salt",
+        "6 ounces smoked ham, diced",
+        "1 bunch kale, ribs removed and leaves torn into pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black-Eyed Peas with Pork and Greens",
+    "url": "http://allrecipes.com/recipe/221949/black-eyed-peas-with-pork-and-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-eyed-susan-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-eyed-susan-salad.json
new file mode 100644
index 000000000..93c6422e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-eyed-susan-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black-eyed peas, drained",
+        "1 (10 ounce) package frozen corn kernels, thawed",
+        "2 tablespoons chopped pimento peppers",
+        "1/2 cup chopped celery (optional)",
+        "2 tablespoons minced onion",
+        "1/4 cup apple cider vinegar",
+        "1 tablespoon white sugar",
+        "2 tablespoons Worcestershire sauce",
+        "1/2 teaspoon garlic salt",
+        "1/2 teaspoon pepper",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Eyed Susan Salad",
+    "url": "http://allrecipes.com/recipe/165407/black-eyed-susan-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-angel-food-cake.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-angel-food-cake.json
new file mode 100644
index 000000000..d401f488c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-angel-food-cake.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.",
+        "Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.",
+        "Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (9 inch) angel food cake",
+        "2 (3.5 ounce) packages instant chocolate fudge pudding mix",
+        "1 (12 ounce) container frozen whipped topping (such as Cool Whip\u00ae), thawed",
+        "3 cups milk",
+        "1 1/2 teaspoons almond extract",
+        "1 (20 ounce) can cherry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Angel Food Cake",
+    "url": "http://allrecipes.com/recipe/56127/black-forest-angel-food-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-brownie-trifle.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-brownie-trifle.json
new file mode 100644
index 000000000..9cfd4a250
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-brownie-trifle.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.",
+        "Combine brownie mix, oil, eggs, and water in a large bowl. Mix with a wooden spoon or spatula until well-blended, about 3 minutes. Pour into baking pan and spread evenly.",
+        "Bake in the preheated oven until toothpick inserted into the center comes out clean or with a few moist crumbs attached, 28 to 31 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.",
+        "Place half of the brownie squares at the bottom of a trifle bowl or glass serving dish. Layer half of the cherry filling on top. Top with half of the whipped topping. Repeat with remaining brownie squares, cherry filling, and whipped topping."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package brownie mix (such as Pillsbury\u00ae)",
+        "2/3 cup vegetable oil",
+        "2 eggs",
+        "1/4 cup water",
+        "1 (21 ounce) can cherry pie filling",
+        "1 (16 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Brownie Trifle",
+    "url": "http://allrecipes.com/recipe/245588/black-forest-brownie-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-brownies.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-brownies.json
new file mode 100644
index 000000000..e0d217c9f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-brownies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.",
+        "Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.",
+        "Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.",
+        "Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.",
+        "Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "4 (1 ounce) squares semi-sweet baking chocolate",
+        "3/4 cup butter",
+        "1 1/2 cups white sugar",
+        "3 eggs, beaten",
+        "1 teaspoon vanilla extract",
+        "1 cup packed all-purpose flour",
+        "1/2 cup pecans",
+        "1/2 cup dried cherries",
+        "1/2 cup chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Brownies",
+    "url": "http://allrecipes.com/recipe/241185/black-forest-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-bars.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-bars.json
new file mode 100644
index 000000000..de4658c72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-bars.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9x13-inch baking pan with cooking spray.",
+        "Stir cookie mix, oil, and egg together in a large bowl until a soft dough forms. Drop 3 heaping tablespoons of dough on an ungreased baking sheet 2 inches apart to make 3 cookies.",
+        "Bake cookies in the preheated oven until set, 12 to 13 minutes. Cool on the baking sheet, 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.",
+        "Press remaining dough evenly into the bottom of the baking pan.",
+        "Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.",
+        "Beat cream cheese, remaining cherry pie filling, and white sugar together in a large bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Spread cream cheese mixture over dough.",
+        "Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.",
+        "Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved pie filling. Crumble cookies into coarse crumbs and sprinkle on top. Chill until flavors blend, at least 1 hour. Cut into 20 bars."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (17.5 ounce) package double chocolate-chunk cookie mix",
+        "1/4 cup vegetable oil",
+        "1 egg, at room temperature",
+        "1 (21 ounce) can cherry pie filling, divided",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/2 cup white sugar",
+        "1 (8 ounce) container frozen whipped topping (such as Cool Whip\u00ae), thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Cake Bars",
+    "url": "http://allrecipes.com/recipe/245747/black-forest-cake-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-cocktail.json
new file mode 100644
index 000000000..594ed0b9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-cocktail.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place ice, milk, instant hot chocolate mix, cherry brandy, and vanilla extract in a blender. Blend until smooth, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 cup ice",
+        "1/2 cup milk",
+        "1/4 cup instant hot chocolate mix",
+        "1 fluid ounce cherry brandy",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Cake Cocktail",
+    "url": "http://allrecipes.com/recipe/245746/black-forest-cake-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-i.json
new file mode 100644
index 000000000..7fdc3036a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-i.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.",
+        "In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt.  Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended.  Pour batter into prepared pans.",
+        "Bake for 35 minutes,  or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.",
+        "Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.",
+        "Combine whipping cream and confectioner's sugar in a chilled medium bowl.  Beat with an electric mixer at high speed until stiff peaks form.",
+        "With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside.   Reserve 1 1/2 cups Frosting for decorating cake; set aside.  Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.  To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.  Top with second cake layer; repeat layers of frosting and cherry topping.  Top with third cake layer.  Frost side of cake.  Pat reserved crumbs onto frosting on side of cake.  Spoon reserved frosting into pastry bag fitted with star decorator tip.  Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake."
+    ],
+    "ingredients": [
+        "2 1/8 cups all-purpose flour",
+        "2 cups white sugar",
+        "3/4 cup unsweetened cocoa powder",
+        "1 1/2 teaspoons baking powder",
+        "3/4 teaspoon baking soda",
+        "3/4 teaspoon salt",
+        "3 eggs",
+        "1 cup milk",
+        "1/2 cup vegetable oil",
+        "1 tablespoon vanilla extract",
+        "2 (20 ounce) cans pitted sour cherries",
+        "1 cup white sugar",
+        "1/4 cup cornstarch",
+        "1 teaspoon vanilla extract",
+        "3 cups heavy whipping cream",
+        "1/3 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Cake I",
+    "url": "http://allrecipes.com/recipe/8095/black-forest-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-icing.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-icing.json
new file mode 100644
index 000000000..091c4327c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-icing.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Beat cream, sugar, and vanilla extract together in a bowl with an electric mixer until icing is stiff. Refrigerate until set, about 15 minutes."
+    ],
+    "ingredients": [
+        "3 cups heavy whipping cream",
+        "4 1/2 tablespoons white sugar",
+        "1 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Cake Icing",
+    "url": "http://allrecipes.com/recipe/245750/black-forest-cake-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-ii.json
new file mode 100644
index 000000000..f79bc7a10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-ii.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.",
+        "Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.",
+        "Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.",
+        "In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.  Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.",
+        "In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate."
+    ],
+    "ingredients": [
+        "1 2/3 cups all-purpose flour",
+        "2/3 cup unsweetened cocoa powder",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1/2 cup shortening",
+        "1 1/2 cups white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups buttermilk",
+        "1/2 cup kirschwasser",
+        "1/2 cup butter",
+        "3 1/2 cups confectioners' sugar",
+        "1 pinch salt",
+        "1 teaspoon strong brewed coffee",
+        "2 (14 ounce) cans pitted Bing cherries, drained",
+        "2 cups heavy whipping cream",
+        "1/2 teaspoon vanilla extract",
+        "1 tablespoon kirschwasser",
+        "1 (1 ounce) square semisweet chocolate"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Cake II",
+    "url": "http://allrecipes.com/recipe/8444/black-forest-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-jell-o-shot.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-jell-o-shot.json
new file mode 100644
index 000000000..c051adab9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-cake-jell-o-shot.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine boiling water and gelatin together in a bowl; stir until dissolved. Mix white rum, creme de cacao, and vodka together in a bowl. Pour alcohol mixture into gelatin mixture.",
+        "Place 1 maraschino cherry into each shot glass; fill with gelatin mixture. Chill in the refrigerator until set, 8 hours to overnight. Remove from refrigerator; top with whipped cream and chocolate syrup."
+    ],
+    "ingredients": [
+        "1 cup boiling water",
+        "1 (3 ounce) package cherry-flavored gelatin (such as Jell-O\u00ae)",
+        "4 fluid ounces white rum",
+        "3 fluid ounces creme de cacao",
+        "1 fluid ounce vodka",
+        "16 maraschino cherries",
+        "1 cup whipped cream",
+        "1 tablespoon chocolate syrup, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Cake Jell-O\u00ae Shot",
+    "url": "http://allrecipes.com/recipe/254766/black-forest-cake-jell-o-shot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-cheesecake.json
new file mode 100644
index 000000000..29c5de6c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-cheesecake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat an oven to 500 degrees F (260 degrees C). Place a roasting pan filled halfway with water on the bottom rack of the oven. Grease a 10-inch pie pan.",
+        "Heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. Stir to combine. Stir in the graham cracker crumbs, brown sugar, water, and cinnamon. Press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. Set aside.",
+        "Beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat in the vanilla with the last egg. Reserve 1/3 of the cream cheese mixture in a bowl. Pour the remaining 2/3 batter into the prepared crust.",
+        "Melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).  Do not overheat or chocolate will scorch. Stir in the reserved cream cheese batter. Pour the chocolate mixture into the pan over the white filling. Run a knife through the filling decoratively to create a marble look. Sprinkle the chopped maraschino cherries on top. Place the pie pan on a baking sheet.",
+        "Bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees F (95 degrees C). Continue baking until the edges of the cheesecake have nicely puffed  and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.",
+        "Heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. Cook and stir until the sauce has thickened, 5 to 7 minutes. Set aside to cool completely. Pour the cooked sauce over the cheesecake. Sprinkle the halved cherries on top. Melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. Drizzle chocolate over the cheesecake. Refrigerate at least 2 more hours before serving."
+    ],
+    "ingredients": [
+        "1/2 cup semi-sweet chocolate chips",
+        "1/2 cup butter",
+        "1 cup graham cracker crumbs",
+        "1/3 cup brown sugar",
+        "1 tablespoon water",
+        "1 teaspoon ground cinnamon",
+        "5 (8 ounce) packages cream cheese, softened",
+        "1 1/4 cups white sugar",
+        "5 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 cup semi-sweet chocolate chips",
+        "1/2 (16 ounce) jar maraschino cherries - drained, chopped, and juices reserved",
+        "2 teaspoons cornstarch",
+        "1/2 (16 ounce) jar maraschino cherries, halved",
+        "3 tablespoons semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Cheesecake",
+    "url": "http://allrecipes.com/recipe/218530/black-forest-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-cheesecakes.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-cheesecakes.json
new file mode 100644
index 000000000..4aebbdbaa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-cheesecakes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.",
+        "Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.",
+        "Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.",
+        "Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.",
+        "Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving."
+    ],
+    "ingredients": [
+        "12 chocolate sandwich cookies with creme filling",
+        "2 (8 ounce) packages cream cheese, softened",
+        "3/4 cup white sugar",
+        "1/3 cup baking cocoa",
+        "1 teaspoon vanilla extract",
+        "2 eggs",
+        "1 (21 ounce) can cherry pie filling",
+        "1/2 cup whipped topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Cheesecakes",
+    "url": "http://allrecipes.com/recipe/222647/black-forest-cheesecakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-chocolate-cake.json
new file mode 100644
index 000000000..e9c6cea6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-chocolate-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Coat one 12-cup, fluted tube pan with cooking spray.",
+        "Combine flour, cocoa, soda, baking powder, and salt.",
+        "In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened.  Gradually add water.  Stir in chips. Pour batter into prepared pan.",
+        "Bake for 35 to 40 minutes, or until inserted toothpick comes out clean.  Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can fat free sweetened condensed milk",
+        "3/4 cup oil substitute",
+        "2/3 cup packed brown sugar",
+        "2 eggs",
+        "1 egg white",
+        "1 3/4 cups all-purpose flour",
+        "3/4 cup unsweetened cocoa powder",
+        "2 teaspoons baking soda",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup boiling water",
+        "1 cup semisweet chocolate chips",
+        "1 (21 ounce) can cherry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/8086/black-forest-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-dump-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-dump-cake-i.json
new file mode 100644
index 000000000..6f2baad87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-dump-cake-i.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Spread pineapple in a 9 x 13 inch pan.  Sprinkle a layer of angel flake coconut on top of the pineapple, and then a layer of dry pudding mix.  Spread the cherry pie filling evenly over pudding mix, and sprinkle dry cake mix over pie filling.  Cut butter into thin slices, and arrange on top of cake mix",
+        "Bake at 350 degrees F (175 degrees C) for one hour.  Cool."
+    ],
+    "ingredients": [
+        "1 (20 ounce) can crushed pineapple, with juice",
+        "1 cup flaked coconut",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "1 (21 ounce) can cherry pie filling",
+        "1 (18.25 ounce) package chocolate cake mix",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Dump Cake I",
+    "url": "http://allrecipes.com/recipe/7708/black-forest-dump-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-dump-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-dump-cake-ii.json
new file mode 100644
index 000000000..3192e5e48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-dump-cake-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.",
+        "Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.",
+        "Bake in the preheated oven for 45 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F219634.jpg",
+    "ingredients": [
+        "1 (21 ounce) can cherry pie filling",
+        "1 (16.5 ounce) can pitted dark sweet cherries",
+        "1 (18.25 ounce) package chocolate cake mix",
+        "1 cup chopped walnuts",
+        "\u00be cup butter, cut into pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Dump Cake II",
+    "url": "http://allrecipes.com/recipe/25961/black-forest-dump-cake-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-ham-and-asparagus-bundle.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-ham-and-asparagus-bundle.json
new file mode 100644
index 000000000..f7e31bf51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-ham-and-asparagus-bundle.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine asparagus tips, water, and kosher salt in a skillet; bring to a boil and cook until asparagus is tender to the bite but still crisp, about 2 minutes. Drain asparagus in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain and pat asparagus dry with paper towels.",
+        "Place a piece of ham on a work surface, curved side of ham towards the top. Put 1/2 teaspoon goat cheese in center of ham and top with 2 asparagus spears, tips pointing to curved side of ham. Fold left and right sides of ham over filling, and tie bundle together with a chive. Repeat with remaining asparagus, ham, goat cheese, and chives."
+    ],
+    "ingredients": [
+        "48 fresh 3-inch asparagus tips",
+        "3 cups water",
+        "1 teaspoon kosher salt",
+        "12 thin slices Black Forest ham, halved crosswise",
+        "4 ounces soft goat cheese",
+        "24 10-inch fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Ham and Asparagus Bundles",
+    "url": "http://allrecipes.com/recipe/241469/black-forest-ham-and-asparagus-bundle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-poke-cake.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-poke-cake.json
new file mode 100644
index 000000000..4ca7f56b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-poke-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Prepare 9x13-inch baking dish according to directions on cake box.",
+        "Prepare cake according to directions on box. Bake 20-22 minutes. Check for doneness by inserting a toothpick in middle of cake. If toothpick comes out clean, cake is done. Allow to cool for 10 minutes.",
+        "While cake is still warm, use the end of a wooden spoon or another round object and poke holes over the top of the cake.",
+        "Microwave hot fudge about 30 seconds or until it is thinned out and can be stirred. You may need to microwave an additional 30 seconds. Pour the jar of hot fudge sauce on top of cake and allow it to absorb in the cake. Let set until completely cooled.",
+        "Spread cherry fruit filling evenly over top of cake.",
+        "Prepare homemade whipped cream*: For best results, freeze bowl and whisk attachment about 5-10 minutes until really cold. Add heavy cream to cold bowl and beat on medium speed for 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peaks form.",
+        "Spread whipped cream over top of cake. Chop or grate chocolate bar into small pieces to sprinkle over top of cake.",
+        "Keep refrigerated."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package chocolate cake mix",
+        "2 large eggs",
+        "3/4 cup milk",
+        "1/2 cup vegetable oil",
+        "1 (12 ounce) jar hot fudge sauce",
+        "1 (21 ounce) can LUCKY LEAF\u00ae Regular or Premium Cherry Fruit Filling & Topping",
+        "2 cups heavy cream",
+        "1 1/4 cups powdered sugar",
+        "Chocolate bar for shavings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Poke Cake",
+    "url": "http://allrecipes.com/recipe/245200/black-forest-poke-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-torte-233418.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-torte-233418.json
new file mode 100644
index 000000000..b6c1a1db8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-torte-233418.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 350\u00b0F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.",
+        "Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.",
+        "Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)",
+        "Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.",
+        "Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving."
+    ],
+    "ingredients": [
+        "1 cup dried tart cherries",
+        "1/4 cup water",
+        "1/4 cup kirsch (clear cherry brandy)",
+        "3 tablespoons cherry preserves",
+        "3/4 cup all purpose flour",
+        "1/4 cup unsweetened cocoa powder",
+        "1 teaspoon coarsely ground black pepper",
+        "1/4 teaspoon salt",
+        "3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks",
+        "7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped",
+        "1 1/2 cups sugar, divided",
+        "4 large eggs, room temperature",
+        "1/4 teaspoon vanilla extract",
+        "3/4 cup semisweet chocolate chips",
+        "1 12-ounce jar cherry preserves",
+        "3 ounces cream cheese, room temperature",
+        "1/3 cup sugar",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups mascarpone cheese (12 ounces)",
+        "3/4 cup chilled whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Cream Cheese",
+        "Cherry",
+        "Kirsch",
+        "Winter",
+        "Jam or Jelly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black Forest Torte",
+    "url": "http://www.epicurious.com/recipes/food/views/black-forest-torte-233418"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-forest-trifle.json b/serverless-fleets/data/input/inferencing/recipes/black-forest-trifle.json
new file mode 100644
index 000000000..4a3050318
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-forest-trifle.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.",
+        "Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.",
+        "Cover bowl with plastic wrap and refrigerate at least 2 hours."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package frozen pound cake, thawed and cut into cubes",
+        "2 (21 ounce) cans cherry pie filling",
+        "1 (12 ounce) jar hot fudge ice cream topping, warmed",
+        "4 cups frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Forest Trifle",
+    "url": "http://allrecipes.com/recipe/241894/black-forest-trifle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-friday-pie.json b/serverless-fleets/data/input/inferencing/recipes/black-friday-pie.json
new file mode 100644
index 000000000..9b9c6e8f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-friday-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C).  Thoroughly grease a 9-inch glass pie plate.",
+        "Spread mashed potatoes onto the bottom and up the sides of the greased pie plate.  Fill potato crust with the turkey, green beans, and gravy.  Smooth stuffing on top of the turkey and gravy to create a top crust.",
+        "Brush top of pie with melted butter.  Bake pie until stuffing is golden and crispy, about 40 minutes.  Let stand 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup mashed potatoes",
+        "1/2 cup cubed cooked turkey",
+        "1/2 cup cooked cut green beans",
+        "1/2 cup turkey gravy",
+        "1 cup prepared stuffing",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Friday Pie",
+    "url": "http://allrecipes.com/recipe/155489/black-friday-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-friday-turkey-pot-pie.json b/serverless-fleets/data/input/inferencing/recipes/black-friday-turkey-pot-pie.json
new file mode 100644
index 000000000..49270df7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-friday-turkey-pot-pie.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Heat olive oil in a deep skillet over medium heat; cook and stir onions and garlic until onions are translucent, about 5 minutes. Add cream of chicken soup, wine, black pepper, herbes de Provence, poultry seasoning, oregano, basil, and salt to onion mixture and bring to a simmer; remove skillet from heat.",
+        "Gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.",
+        "Fit 2 pie crusts into two 9-inch pie dishes. Pour filling into the pie crusts and top each with a second pie crust, pinching the edges together to seal. Cut several slits in the top crust of each pie for ventilation.",
+        "Bake in the preheated oven until crusts are golden brown and filling is bubbling, 30 to 35 minutes. Cool pies for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 3/4 cups diced onions",
+        "1 teaspoon minced garlic",
+        "1 (26 ounce) can cream of chicken soup",
+        "1/4 cup white wine",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon herbes de Provence",
+        "1 teaspoon poultry seasoning",
+        "1/2 teaspoon dried oregano",
+        "1/4 teaspoon dried basil",
+        "salt to taste",
+        "4 cups cubed cooked turkey",
+        "1 1/4 cups diced potatoes",
+        "1 cup frozen peas",
+        "1 cup diced carrots",
+        "2 pastries for 9-inch double-crust pies"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "\"Black Friday\" Turkey Pot Pie",
+    "url": "http://allrecipes.com/recipe/239889/black-friday-turkey-pot-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-friday-turkey-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-friday-turkey-salad.json
new file mode 100644
index 000000000..0d83be7ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-friday-turkey-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise (such as Hellman's\u00ae)",
+        "3 tablespoons prepared yellow mustard (such as Plochman's\u00ae)",
+        "2 tablespoons crumbled cooked bacon",
+        "3/4 cup shredded Cheddar cheese",
+        "2 tablespoons dill pickle relish",
+        "1/2 cup finely chopped pepperoncini",
+        "1/8 teaspoon crushed red pepper",
+        "salt, to taste",
+        "2 cups coarsely chopped leftover turkey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Friday Turkey Salad",
+    "url": "http://allrecipes.com/recipe/128814/black-friday-turkey-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-gill-rockfish-in-orange-cream-s.json b/serverless-fleets/data/input/inferencing/recipes/black-gill-rockfish-in-orange-cream-s.json
new file mode 100644
index 000000000..c8e08e766
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-gill-rockfish-in-orange-cream-s.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.",
+        "Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.",
+        "Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.",
+        "Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.",
+        "Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.",
+        "Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.",
+        "Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "6 Yukon Gold potatoes",
+        "6 (6 ounce) fillets rockfish, cut into 2x4-inch chunks",
+        "1/4 teaspoon freshly ground black pepper, plus more to taste",
+        "1/4 cup butter",
+        "1 tablespoon extra-virgin olive oil",
+        "3 tablespoons all-purpose flour",
+        "1 teaspoon Greek seasoning",
+        "1/4 teaspoon paprika",
+        "1/2 teaspoon salt, plus more to taste",
+        "2 cups half-and-half",
+        "1 cup orange juice with pulp",
+        "1 tablespoon fresh lemon juice",
+        "1 teaspoon chopped fresh thyme (optional)",
+        "1 orange, peeled and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Gill Rockfish in Orange Cream Sauce",
+    "url": "http://allrecipes.com/recipe/236493/black-gill-rockfish-in-orange-cream-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-ginger-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/black-ginger-cocktail.json
new file mode 100644
index 000000000..81e4019ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-ginger-cocktail.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place blackberries in a shaker; muddle. Pour rum and sweet and sour mix over muddled blackberries; fill the shaker with ice. Cover and shake until chilled. Pour into a glass and top with ginger beer."
+    ],
+    "ingredients": [
+        "3 fresh blackberries",
+        "1 1/2 fluid ounces spiced rum",
+        "1 fluid ounce sweet and sour mix",
+        "ice cubes",
+        "1 splash ginger beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Ginger Cocktail",
+    "url": "http://allrecipes.com/recipe/236891/black-ginger-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-glutinous-rice-porridge.json b/serverless-fleets/data/input/inferencing/recipes/black-glutinous-rice-porridge.json
new file mode 100644
index 000000000..7843df831
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-glutinous-rice-porridge.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat."
+    ],
+    "ingredients": [
+        "1 2/3 cups water",
+        "1 pandan leaf",
+        "3/4 cup black glutinous rice",
+        "1/2 cup brown sugar",
+        "1/4 cup white sugar",
+        "2 cups coconut milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Glutinous Rice Porridge",
+    "url": "http://allrecipes.com/recipe/21510/black-glutinous-rice-porridge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-gold-cookies-14318.json b/serverless-fleets/data/input/inferencing/recipes/black-gold-cookies-14318.json
new file mode 100644
index 000000000..24ba8f908
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-gold-cookies-14318.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F..",
+        "In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.",
+        "In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth.",
+        "In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well.",
+        "Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack."
+    ],
+    "ingredients": [
+        "3 ounces unsweetened chocolate, chopped coarse",
+        "18 ounces semisweet chocolate, chopped coarse",
+        "1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened",
+        "3 large eggs",
+        "1 cup plus 2 tablespoons sugar",
+        "1 tablespoon instant espresso powder",
+        "1 tablespoon vanilla extract",
+        "6 tablespoons sifted all-purpose flour",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon baking powder",
+        "1 1/2 cups walnuts",
+        "1 1/2 cups pecans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Coffee",
+        "Mixer",
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Pecan",
+        "Walnut",
+        "Vanilla",
+        "Double Boiler",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black Gold Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/black-gold-cookies-14318"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-gold.json b/serverless-fleets/data/input/inferencing/recipes/black-gold.json
new file mode 100644
index 000000000..5b23e36cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-gold.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Sift together the flour, baking powder, and salt; set aside. Over a double boiler, melt the semi sweet chocolate, the unsweetened chocolate, and the butter; stirring occasionally.",
+        "In a medium bowl, beat the eggs and sugar for 6 minutes with an electric mixer. Add the melted chocolate mixture, and mix for 1 more minute. Fold the sifted ingredients into the chocolate mixture with a rubber spatula. Cover the dough and chill for half an hour to an hour.",
+        "Preheat oven to 325 degrees F ( 165 degrees C ).  Grease cookie sheets.",
+        "Drop cookies by heaping tablespoons onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven.  Let cookies cool completely before removing from cookie sheets."
+    ],
+    "ingredients": [
+        "6 tablespoons all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "6 (1 ounce) squares semisweet chocolate, chopped",
+        "2 (1 ounce) squares unsweetened chocolate",
+        "6 tablespoons butter",
+        "2 eggs",
+        "1/2 cup white sugar",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Gold",
+    "url": "http://allrecipes.com/recipe/11628/black-gold/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-grape-compote-56389973.json b/serverless-fleets/data/input/inferencing/recipes/black-grape-compote-56389973.json
new file mode 100644
index 000000000..7abea5811
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-grape-compote-56389973.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Bring 2 star anise pods, 3 cups seedless black grapes, 1/3 cup sugar, 1/4 cup fresh lemon juice, and a pinch of salt to a boil in a large skillet, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until grapes burst and mixture is syrupy, 8\u201310 minutes. Discard star anise; whisk 1 tablespoon unsalted butter into compote. Let cool."
+    ],
+    "ingredients": [
+        "2 star anise pods",
+        "3 cups seedless black grapes",
+        "1/3 cup sugar",
+        "1/4 cup fresh lemon juice",
+        "Pinch of salt",
+        "1 tablespoon unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Kid-Friendly",
+        "Grape",
+        "Boil",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black Grape Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/black-grape-compote-56389973"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-halloween-punch.json b/serverless-fleets/data/input/inferencing/recipes/black-halloween-punch.json
new file mode 100644
index 000000000..6f4b31c40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-halloween-punch.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.",
+        "Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved.  Combine with chilled ginger ale just before serving.  Dip the frozen hand briefly in warm water, then peel off the glove.  Float the prepared hand in the punch bowl for a ghastly effect."
+    ],
+    "ingredients": [
+        "1 (.13 ounce) envelope unsweetened grape soft drink mix",
+        "1 (.13 ounce) envelope unsweetened orange soft drink mix",
+        "2 cups white sugar",
+        "3 quarts cold water",
+        "1 liter ginger ale"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Halloween Punch",
+    "url": "http://allrecipes.com/recipe/23256/black-halloween-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-joe-cake.json b/serverless-fleets/data/input/inferencing/recipes/black-joe-cake.json
new file mode 100644
index 000000000..efe4fe318
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-joe-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.",
+        "In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour into prepared pan.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 cups white sugar",
+        "2 teaspoons baking soda",
+        "6 tablespoons unsweetened cocoa",
+        "1 cup vegetable oil",
+        "2 tablespoons vinegar",
+        "1 teaspoon vanilla",
+        "2 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Joe Cake",
+    "url": "http://allrecipes.com/recipe/25582/black-joe-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-lemon-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/black-lemon-chicken-salad.json
new file mode 100644
index 000000000..cb0e12056
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-lemon-chicken-salad.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Drizzle vegetable oil in a large roasting pan.",
+        "Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.",
+        "Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.",
+        "Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.",
+        "Sprinkle rosemary, thyme, and salt over top of chicken.",
+        "Tie chicken legs together with kitchen twine.",
+        "Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.",
+        "Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.",
+        "Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.",
+        "Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "3/4 cup lemon juice",
+        "2 tablespoons olive oil",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon salt",
+        "1 pinch cayenne pepper",
+        "1 pinch ground cumin",
+        "1 (5 pound) whole chicken",
+        "1 teaspoon dried rosemary",
+        "1 teaspoon dried thyme",
+        "salt to taste",
+        "1 3/4 cups chicken broth, divided",
+        "1 head romaine lettuce, shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Lemon Chicken Salad",
+    "url": "http://allrecipes.com/recipe/221053/black-lemon-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-lentil-veggie-soup.json b/serverless-fleets/data/input/inferencing/recipes/black-lentil-veggie-soup.json
new file mode 100644
index 000000000..16db290fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-lentil-veggie-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place black lentils in a microwave-safe bowl and cover with 4 cups water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse.",
+        "Combine vegetable broth, tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and salt in a large slow cooker. Stir in lentils.",
+        "Cook on High until carrots are tender, 4 to 6 hours."
+    ],
+    "ingredients": [
+        "1 1/2 cups black lentils",
+        "2 quarts vegetable broth",
+        "3 cups diced tomatoes",
+        "10 carrots, peeled and diced",
+        "1 onion, cut into 1/2-inch dice",
+        "2 small turnips, peeled and diced",
+        "1 green bell pepper, diced",
+        "3 tablespoons unsalted butter",
+        "2 tablespoons minced ginger",
+        "2 cloves garlic, minced",
+        "1/2 teaspoon ground coriander",
+        "1/2 teaspoon ground cumin",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Lentil Veggie Soup",
+    "url": "http://allrecipes.com/recipe/255610/black-lentil-veggie-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-magic-cake.json b/serverless-fleets/data/input/inferencing/recipes/black-magic-cake.json
new file mode 100644
index 000000000..3e3c894a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-magic-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.",
+        "In large bowl combine flour, sugar, cocoa,  baking soda, baking powder and salt. Make a well in the center.",
+        "Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired."
+    ],
+    "ingredients": [
+        "1 3/4 cups all-purpose flour",
+        "2 cups white sugar",
+        "3/4 cup unsweetened cocoa powder",
+        "2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "2 eggs",
+        "1 cup strong brewed coffee",
+        "1 cup buttermilk",
+        "1/2 cup vegetable oil",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Magic Cake",
+    "url": "http://allrecipes.com/recipe/8372/black-magic-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-mission-fig-preserves.json b/serverless-fleets/data/input/inferencing/recipes/black-mission-fig-preserves.json
new file mode 100644
index 000000000..58580ff9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-mission-fig-preserves.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Scoop the flesh from the figs with a spoon and discard the peels. Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in fig pulp, lime juice, cinnamon, ginger, and white pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C), about 20 minutes.",
+        "While preserves are cooking, sterilize jar and lid in boiling water for at least 5 minutes. Pack the hot preserves into the sterilized jar to within 1/4 inch of the top. Top the jar with the sterilized lid and let cool before storing preserves in the refrigerator."
+    ],
+    "ingredients": [
+        "2 cups fresh Black Mission figs, stemmed and halved",
+        "1 cup white sugar",
+        "1 cup water",
+        "1 tablespoon lime juice",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground ginger",
+        "1/8 teaspoon ground white pepper",
+        "1 13-ounce jar with lid"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Mission Fig Preserves",
+    "url": "http://allrecipes.com/recipe/228523/black-mission-fig-preserves/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-aioli-51204620.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-aioli-51204620.json
new file mode 100644
index 000000000..f93a8895d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-aioli-51204620.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the egg yolk in a stainless-steel bowl. Begin whisking in the grape-seed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow, steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.",
+        "Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Add half the olives, and pound to a paste. Roughly chop the remaining olives. Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the a\u00efoli seems thick and gloppy, thin it with a little water; this will also make it creamier."
+    ],
+    "ingredients": [
+        "1 extra-large egg yolk",
+        "1/2 cup grape-seed oil",
+        "1/2 cup extra-virgin olive oil",
+        "1 small clove garlic",
+        "1/4 cup pitted black oil-cured olives, such as Nyons",
+        "1/2 lemon, for juicing",
+        "Pinch cayenne pepper",
+        "Kosher salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Olive",
+        "Quick & Easy"
+    ],
+    "title": "Black Olive A\u00efoli",
+    "url": "http://www.epicurious.com/recipes/food/views/black-olive-aioli-51204620"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-and-goat-cheese-croustade.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-and-goat-cheese-croustade.json
new file mode 100644
index 000000000..0522f5a5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-and-goat-cheese-croustade.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat butter in a small saute pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.",
+        "Cut pizza dough into 20 (1/2 ounce) pieces. Shape into 2-inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes.",
+        "Remove from oven and spread each disk with olive mixture. Top with goat cheese and bake for an additional 5-7 minutes at 400 degrees. Sprinkle with fresh herbs just before serving."
+    ],
+    "ingredients": [
+        "1 teaspoon unsalted butter",
+        "1/4 cup leeks, diced",
+        "1/4 cup Lindsay\u00ae Black Ripe Pitted Olives, diced",
+        "1 (10 ounce) package prepared pizza dough",
+        "3 ounces goat cheese, crumbled",
+        "1 teaspoon thyme, chopped",
+        "1 teaspoon oregano, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Olive and Goat Cheese Croustade",
+    "url": "http://allrecipes.com/recipe/65755/black-olive-and-goat-cheese-croustade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-and-goat-cheese-sandwiches-352450.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-and-goat-cheese-sandwiches-352450.json
new file mode 100644
index 000000000..182096af3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-and-goat-cheese-sandwiches-352450.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "1. Lay the tortillas in front of you. Spread 1/4 cup of the goat cheese over the center portion of each tortilla. Spread 1 generous tablespoon of the tapenade over the goat cheese.",
+        "2. Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some fris\u00e9e.",
+        "3. Fold two sides of the tortilla over the fris\u00e9e, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter."
+    ],
+    "ingredients": [
+        "1 pound fresh goat cheese",
+        "1/4 cup cream",
+        "2 tablespoons chopped thyme leaves",
+        "Place all the ingredients in a bowl and stir to combine. Set aside.",
+        "1 cup pitted Kalamata olives",
+        "2 anchovy fillets",
+        "2 teaspoons capers packed in brine, rinsed and drained",
+        "1/2 teaspoon smashed garlic (use the edge of a large, wide-bladed knife)",
+        "Place all of the ingredients in a food processor fitted with the metal blade and process until finely chopped. Transfer to a bowl and set aside.",
+        "8 flour tortillas, 10 inches in diameter",
+        "2 roasted red bell peppers",
+        "2 cups fris\u00e9e, coarse ends trimmed, curly tips torn into pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Olive",
+        "Picnic",
+        "Mother's Day",
+        "Lunch",
+        "Goat Cheese",
+        "Bell Pepper",
+        "Tortillas",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black Olive and Goat Cheese Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/black-olive-and-goat-cheese-sandwiches-352450"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-and-mediterranean-spice-b.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-and-mediterranean-spice-b.json
new file mode 100644
index 000000000..dce1fc209
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-and-mediterranean-spice-b.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add flour, black olives, olive oil, garlic, salt, and Italian seasoning to the bowl; mix well to form a dough.",
+        "Turn dough out onto a floured work surface and knead until smooth, 5 to 10 minutes. Let stand until doubled in volume, about 1 hour.",
+        "Punch dough down gently and knead, 5 to 10 minutes more. Let rise until doubled in volume again, about 45 minutes.",
+        "Line a bowl with a well-floured cloth. Form dough into a ball and place upside down in the bowl. Let rise until doubled in volume again, about 45 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C). Fill a baking dish with water and place it in the bottom of your oven.",
+        "Grease a baking sheet with 1 teaspoon butter and sprinkle cornmeal on top. Turn dough out gently onto the baking sheet.",
+        "Bake in the preheated oven until puffy, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until bread is golden brown, 30 to 40 minutes. Brush remaining 2 teaspoons butter over the surface. Let cool slightly before slicing, about 15 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 cups warm water",
+        "2 tablespoons white sugar",
+        "2 teaspoons active dry yeast",
+        "3 cups bread flour",
+        "1 (6 ounce) can sliced black olives, drained",
+        "3 tablespoons olive oil",
+        "1 tablespoon minced garlic",
+        "1 teaspoon salt",
+        "1 tablespoon Italian seasoning",
+        "1 tablespoon butter, divided",
+        "1 tablespoon cornmeal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Olive and Mediterranean Spice Bread",
+    "url": "http://allrecipes.com/recipe/254702/black-olive-and-mediterranean-spice-b/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-and-rosemary-focaccia.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-and-rosemary-focaccia.json
new file mode 100644
index 000000000..3be99eac6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-and-rosemary-focaccia.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading.  Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.",
+        "Deflate dough, and press into prepared baking sheet.  Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.",
+        "Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately."
+    ],
+    "ingredients": [
+        "Focaccia Dough",
+        "1 cup warm water (100 to 110 degrees)",
+        "1 teaspoon white sugar",
+        "1 (.25 ounce) envelope rapid rise yeast",
+        "2 tablespoons olive oil",
+        "1/4 cup minced fresh rosemary",
+        "2 3/4 cups bread flour or all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 cup pitted black olives",
+        "Topping",
+        "3 tablespoons olive oil",
+        "2 large roma (plum) tomatoes, sliced",
+        "2 teaspoons minced garlic",
+        "2 tablespoons minced fresh rosemary",
+        "Salt and pepper",
+        "1/2 cup grated Parmesan or Romano cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Olive and Rosemary Focaccia",
+    "url": "http://allrecipes.com/recipe/49494/black-olive-and-rosemary-focaccia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-grissini-235790.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-grissini-235790.json
new file mode 100644
index 000000000..edaf58dc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-grissini-235790.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Put oven racks in upper and lower thirds of oven and preheat oven to 350\u00b0F. Line 2 large baking sheets with parchment.",
+        "Whisk together flours, baking powder, baking soda, sugar, and salt in a large bowl, then stir in olives, buttermilk, and butter until a dough forms. Turn out onto a lightly floured surface and knead 5 or 6 times.",
+        "Halve dough and form each half into a 12-inch log. Cut each log into 16 pieces. Roll each piece into a 10-inch-long rope and arrange 1/2 inch apart on lined baking sheets.",
+        "Brush breadsticks lightly with some of egg wash. Bake, switching position of sheets halfway through baking, until golden and crisp, 25 to 30 minutes total. Cool on sheets on a rack 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup rye flour",
+        "3/4 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon sugar",
+        "1/4 teaspoon salt",
+        "1/4 cup Kalamata or other brine-cured black olives (3 oz), pitted and finely chopped",
+        "1/2 cup well-shaken buttermilk",
+        "2 tablespoons unsalted butter, melted and cooled to room temperature",
+        "1 large egg beaten with 1 tablespoon water to make egg wash",
+        "Special equipment: parchment paper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Olive",
+        "Bake",
+        "Cocktail Party",
+        "Gourmet"
+    ],
+    "title": "Black-Olive Grissini",
+    "url": "http://www.epicurious.com/recipes/food/views/black-olive-grissini-235790"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-hummus.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-hummus.json
new file mode 100644
index 000000000..e38c8d97b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-hummus.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place garlic in food processor and pulse until garlic is minced. Add garbanzo beans; puree until chickpeas have broken down into a paste. Pour in liquid from olives, 1 tablespoon at a time; puree until fully incorporated, about 2 to 3 tablespoons liquid in total.",
+        "Keep food processor running and slowly drizzle olive oil into hummus until smooth and desired consistency is reached. Add olives to the hummus and pulse 3 to 7 times until olives are chopped and evenly distributed."
+    ],
+    "ingredients": [
+        "1 clove garlic",
+        "1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed",
+        "1 (6 ounce) can black olives, drained and liquid reserved",
+        "1/4 cup olive oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Olive Hummus",
+    "url": "http://allrecipes.com/recipe/230641/black-olive-hummus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-mushroom-and-sausage-st.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-mushroom-and-sausage-st.json
new file mode 100644
index 000000000..143ac1bb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-mushroom-and-sausage-st.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Place the bread slices onto baking sheets in a single layer. Bake in the preheated oven until golden brown, then turn the bread over, and continue baking until golden brown on the other side as well, about 15 minutes. Remove, and allow the bread to cool. Once cool, cut into 1/2-inch cubes.",
+        "Meanwhile, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly no longer pink. Stir in the butter, onion, and celery; continue cooking until the onion has softened and turned translucent, about 5 minutes. Scrape the mixture into a large mixing bowl, and stir in the mushrooms, olives, garlic, poultry seasoning, salt, and pepper. Stir in half of the bread cubes until evenly blended, then stir in the beaten egg with the remaining bread cubes. Pack into the prepared baking dish.",
+        "Bake in the preheated oven until crispy and golden brown on top, about 30 minutes."
+    ],
+    "ingredients": [
+        "20 slices bread",
+        "1 pound breakfast sausage",
+        "3/4 cup butter",
+        "1 cup chopped onion",
+        "2 cups chopped celery",
+        "2 cups sliced fresh mushrooms",
+        "1 (15 ounce) can black olives, drained and chopped",
+        "2 teaspoons garlic, minced",
+        "1 tablespoon poultry seasoning",
+        "1/4 teaspoon salt (optional)",
+        "1/4 teaspoon ground black pepper",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Olive, Mushroom, and Sausage Stuffing",
+    "url": "http://allrecipes.com/recipe/215477/black-olive-mushroom-and-sausage-st/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-spread.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-spread.json
new file mode 100644
index 000000000..62c776b40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-spread.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth."
+    ],
+    "ingredients": [
+        "1 (10 ounce) can black olives",
+        "3 tablespoons freshly grated Parmesan cheese",
+        "1 clove garlic, chopped",
+        "1 tablespoon extra virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Olive Spread",
+    "url": "http://allrecipes.com/recipe/75618/black-olive-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-olive-yogurt-cheese-with-flatbread-235546.json b/serverless-fleets/data/input/inferencing/recipes/black-olive-yogurt-cheese-with-flatbread-235546.json
new file mode 100644
index 000000000..d8211263e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-olive-yogurt-cheese-with-flatbread-235546.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Wet large square of cheesecloth and wring dry. Line sieve with damp cloth; place sieve over bowl. Spoon yogurt into sieve, fold cheesecloth ends over yogurt, and chill overnight to drain.",
+        "Scrape drained yogurt into medium bowl. Mix in olives and lemon juice.",
+        "Do ahead: Can be made 1 hour ahead. Cover; chill.",
+        "Season with salt and pepper. Transfer to small bowl. Place on platter with flatbreads and/or crackers."
+    ],
+    "ingredients": [
+        "1 cup plain whole-milk yogurt",
+        "1/3 cup Kalamata olives, pitted, cut into slivers",
+        "2 teaspoons fresh lemon juice",
+        "Assorted flatbreads and/or crackers"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Appetizer",
+        "No-Cook",
+        "Quick & Easy",
+        "Yogurt"
+    ],
+    "title": "Black-Olive Yogurt Cheese with Flatbread",
+    "url": "http://www.epicurious.com/recipes/food/views/black-olive-yogurt-cheese-with-flatbread-235546"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-onion-relish.json b/serverless-fleets/data/input/inferencing/recipes/black-onion-relish.json
new file mode 100644
index 000000000..7d332fd8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-onion-relish.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.",
+        "Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.",
+        "Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.",
+        "Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.",
+        "Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour."
+    ],
+    "ingredients": [
+        "2 yellow onions",
+        "1 red bell pepper, chopped",
+        "2 tablespoons chopped fresh flat-leaf parsley, or to taste",
+        "salt and freshly ground black pepper to taste",
+        "1 pinch cayenne pepper, or more to taste",
+        "3 tablespoons sherry vinegar",
+        "3 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Onion Relish",
+    "url": "http://allrecipes.com/recipe/223364/black-onion-relish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-out-cake-from-the-fifties.json b/serverless-fleets/data/input/inferencing/recipes/black-out-cake-from-the-fifties.json
new file mode 100644
index 000000000..36ed7643e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-out-cake-from-the-fifties.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, baking soda and 1/2 teaspoon salt. Set aside.  In a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.",
+        "In a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.",
+        "Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes, then carefully invert them onto the racks and cool completely.",
+        "To make the filling:  In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt. In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes. Remove from the heat, and stir in 1 teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.",
+        "To make the frosting:  In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners' sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.",
+        "To assemble the cake:  Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3  of the layers of cake. Frost cake with the frosting, then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake. Store in a cool place, and serve within 24 hours."
+    ],
+    "ingredients": [
+        "1/3 cup unsweetened cocoa powder",
+        "1 cup milk",
+        "2 1/4 cups cake flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup unsalted butter",
+        "1/4 cup shortening",
+        "2 cups white sugar",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "2/3 cup white sugar",
+        "2 tablespoons cornstarch",
+        "1/4 teaspoon salt",
+        "1 1/2 cups milk",
+        "3 (1 ounce) squares unsweetened chocolate, chopped",
+        "1 teaspoon vanilla extract",
+        "4 (1 ounce) squares unsweetened chocolate, melted",
+        "1/2 cup unsalted butter",
+        "1 1/2 teaspoons vanilla extract",
+        "3 eggs",
+        "3 cups confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Out Cake from the Fifties",
+    "url": "http://allrecipes.com/recipe/17389/black-out-cake-from-the-fifties/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pasta-in-a-pink-gorgonzola-sauc.json b/serverless-fleets/data/input/inferencing/recipes/black-pasta-in-a-pink-gorgonzola-sauc.json
new file mode 100644
index 000000000..9b77a6615
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pasta-in-a-pink-gorgonzola-sauc.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package black squid ink pasta",
+        "1/4 cup extra virgin olive oil",
+        "3 shallots, minced",
+        "5 cloves garlic, minced",
+        "1 cup white wine",
+        "1 cup chicken stock",
+        "8 ounces Gorgonzola cheese, crumbled",
+        "1 (6 ounce) can tomato paste",
+        "5 (1/2 ounce) slices prosciutto, diced",
+        "1/4 cup half-and-half cream",
+        "salt and freshly ground black pepper to taste",
+        "1/4 cup grated Parmesan cheese",
+        "6 leaves fresh basil, cut into thin strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Pasta in a Pink Gorgonzola Sauce",
+    "url": "http://allrecipes.com/recipe/35859/black-pasta-in-a-pink-gorgonzola-sauc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-and-sour-cream-pastry-dough-104778.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-and-sour-cream-pastry-dough-104778.json
new file mode 100644
index 000000000..bdea67ab9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-and-sour-cream-pastry-dough-104778.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.",
+        "Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball.",
+        "Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.",
+        "Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above.",
+        "Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon salt",
+        "3/4 teaspoon black pepper",
+        "3/4 teaspoon sugar",
+        "11/4 sticks (10 tablespoons) cold unsalted butter, cut into bits",
+        "1/3 cup cold vegetable shortening",
+        "3 tablespoons sour cream",
+        "3 tablespoons ice water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Dessert",
+        "Spice",
+        "Chill",
+        "Sour Cream",
+        "Gourmet"
+    ],
+    "title": "Black Pepper and Sour Cream Pastry Dough",
+    "url": "http://www.epicurious.com/recipes/food/views/black-pepper-and-sour-cream-pastry-dough-104778"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-angel-hair-pasta-with-sm.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-angel-hair-pasta-with-sm.json
new file mode 100644
index 000000000..85a9026e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-angel-hair-pasta-with-sm.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.",
+        "Meanwhile, in a smaller pot, combine clam juice, wine, garlic, peppercorns, salt, 2 tablespoons dill, and vinegar.  Reduce at a rolling boil to half its original volume.  Strain, and  dispose of garlic and peppercorns. Add wine reduction to reduced cream.  Reserve.",
+        "With an electric mixer, whip 1 cup cream to medium peaks.  Add sour cream, and whip until blended.",
+        "In boiling, lightly salted water, cook pasta until al dente.  Drain, and cool by running cold water through it to halt cooking.",
+        "In a 10 to 12 inch saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. Sauce will continue to reduce quickly.  Add cooked pasta to sauce, and toss to coat evenly. Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop whipped sour cream mixture, and a sprig of dill."
+    ],
+    "ingredients": [
+        "4 cups heavy whipping cream",
+        "1 cup clam juice",
+        "1 cup dry white wine",
+        "6 cloves garlic",
+        "2 teaspoons whole black peppercorns",
+        "2 tablespoons chopped fresh dill weed",
+        "1 tablespoon white wine vinegar",
+        "3/4 cup grated Parmesan cheese",
+        "1 pound angel hair pasta",
+        "2 teaspoons salt",
+        "8 ounces smoked salmon",
+        "1 cup heavy whipping cream",
+        "1 cup sour cream",
+        "4 sprigs fresh dill weed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Pepper Angel Hair Pasta with Smoked Salmon",
+    "url": "http://allrecipes.com/recipe/11828/black-pepper-angel-hair-pasta-with-sm/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-beef-and-cabbage-stir-fr.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-beef-and-cabbage-stir-fr.json
new file mode 100644
index 000000000..bc11c0ef3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-beef-and-cabbage-stir-fr.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil",
+        "4 cloves garlic, chopped",
+        "1/2 pound ground beef",
+        "1/2 small head cabbage, shredded",
+        "1 red bell pepper, cut into strips",
+        "2 tablespoons soy sauce",
+        "1 teaspoon cornstarch",
+        "1/2 cup water",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Pepper Beef and Cabbage Stir Fry",
+    "url": "http://allrecipes.com/recipe/50233/black-pepper-beef-and-cabbage-stir-fr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-beef-ribs-351919.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-beef-ribs-351919.json
new file mode 100644
index 000000000..87edd92d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-beef-ribs-351919.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 200\u00b0F with rack in middle. Stir together pepper, brown sugar, salt, and paprika. Pat ribs dry. Rub beef all over with spice mixture.",
+        "Arrange beef in 1 layer in a large roasting pan. Bake, uncovered, until meat is tender, about 6 hours. Cut into ribs and serve immediately. Stir juice into sauce before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons cracked black pepper",
+        "1 tablespoon packed dark brown sugar",
+        "1 tablespoon kosher salt",
+        "1 teaspoon paprika",
+        "2 racks beef back ribs (not short ribs; 5 to 6 pounds)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Father's Day",
+        "Dinner",
+        "Beef Rib",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black-Pepper Beef Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/black-pepper-beef-ribs-351919"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-biscuits-354833.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-biscuits-354833.json
new file mode 100644
index 000000000..4ba0ab181
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-biscuits-354833.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 450\u00b0F. Line large rimmed baking sheet with parchment paper. Combine first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball.",
+        "Transfer to lightly floured surface; pat out to 10-inch round, about 3/4 inch thick. Using 2 3/4- to 3-inch-diameter biscuit or cookie cutter, cut out 8 rounds. Place 2 inches apart on prepared sheet. Gather dough scraps together; press out to 3/4-inch thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper.",
+        "Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes. Cool 15 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "4 cups all purpose flour",
+        "4 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1 1/2 cups chilled buttermilk",
+        "Whipping cream",
+        "Coarsely ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Bake",
+        "Buttermilk"
+    ],
+    "title": "Black Pepper Biscuits",
+    "url": "http://www.epicurious.com/recipes/food/views/black-pepper-biscuits-354833"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-blackberry-slush.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-blackberry-slush.json
new file mode 100644
index 000000000..c5605a7ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-blackberry-slush.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine water and sugar in saucepan over medium heat; cook until sugar melts and the liquid begins to simmer. Remove from heat and cool to room temperature.",
+        "Place blackberries, sugar water mixture, pepper, and salt in a blender. Cover and blend until the mixture is liquefied and smooth.",
+        "Pour through a mesh strainer into a shallow dish. Tap dish gently to evenly distribute mixture across the bottom. Cover and freeze until solid, at least 2 1/2 hours.",
+        "Scrape blackberry mixture into a slush using the tines of a fork. Cover and return to the freezer until ready to serve."
+    ],
+    "ingredients": [
+        "3 tablespoons water",
+        "2 1/2 tablespoons white sugar",
+        "1 cup fresh blackberries",
+        "1 pinch ground black pepper",
+        "1 tiny pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Pepper Blackberry Slush",
+    "url": "http://allrecipes.com/recipe/222334/black-pepper-blackberry-slush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-braised-lamb-shanks-236818.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-braised-lamb-shanks-236818.json
new file mode 100644
index 000000000..c6a955242
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-braised-lamb-shanks-236818.json
@@ -0,0 +1,58 @@
+{
+    "directions": [
+        "In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes. Remove from pan and let cool. Using spice or coffee grinder, grind spices and chiles to semi-fine powder. In small bowl, stir together spice powder and salt.",
+        "Pat lamb shanks dry. Measure 1 teaspoon spice mixture into separate small bowl and set aside. Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours.",
+        "Preheat oven to 350\u00b0F.",
+        "In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch. Transfer as browned to large roasting pan.",
+        "Do not clean fat from pot. Lower heat to moderate and add onions, cloves, and bay leaves. Saut\u00e9 until onions are soft, about 8 minutes. Stir in reserved teaspoon spice mixture and saut\u00e9 until fragrant, about 30 seconds. Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil. Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours.",
+        "Transfer shanks to large plate and cover loosely with foil to keep warm.",
+        "Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon. Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes.",
+        "Remove string from shank and serve with 1/2 cup of sauce."
+    ],
+    "ingredients": [
+        "6 whole black cardamom pods",
+        "1 tablespoon coriander seeds",
+        "1 tablespoon whole black peppercorns",
+        "2 teaspoons cumin seeds",
+        "1 teaspoon whole allspice",
+        "2 whole dried Thai chiles*",
+        "2 tablespoons kosher salt",
+        "8 (1-pound) bone-in lamb shanks, tied**",
+        "About 1/4 cup corn oil",
+        "4 medium onions, coarsely chopped",
+        "4 whole cloves",
+        "4 Turkish bay leaves",
+        "1/2 cup dry white wine",
+        "9 cups lamb stock or water",
+        "3 tablespoons tamarind paste***",
+        "2 whole sprigs fresh rosemary",
+        "2 whole sprigs fresh thyme",
+        "4 tablespoons (packed) light brown sugar",
+        "1 medium celery root (celeriac), peeled and cut into 1/2-inch pieces",
+        "2 tablespoons fresh ginger, finely chopped",
+        "5 cloves garlic, finely chopped (about 2 tablespoons)",
+        "1 tablespoon kosher salt",
+        "*Dried serrano chiles can be substituted.",
+        "**Use kitchen string to tie each shank at the top, middle, and bottom. Alternatively, have your butcher do this.",
+        "***Tamarind paste is available at Asian and Middle Eastern markets. For best results, look for it in block form.",
+        "Special equipment: kitchen string"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Pepper",
+        "Braise",
+        "Dinner",
+        "Meat",
+        "Lamb Shank",
+        "Spice",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Black Pepper Braised Lamb Shanks",
+    "url": "http://www.epicurious.com/recipes/food/views/black-pepper-braised-lamb-shanks-236818"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-cookies.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-cookies.json
new file mode 100644
index 000000000..619cdc277
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Beat eggs with brown sugar.  Stir in flour with baking soda, salt, spices and pepper.  Add nuts, raisins and citron and stir to coat.  Pour the egg-sugar mixture into flour mixture  and stir to make a stiff dough.  Chill.",
+        "Using rounded teaspoonful of dough roll into balls with floured hands.  Put on greased  cookie sheet.  Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.  Sprinkle with confectioners' sugar."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "2 cups packed light brown sugar",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cloves",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground black pepper",
+        "1 cup finely chopped walnuts",
+        "2 1/2 cups raisins",
+        "2 tablespoons chopped candied citron",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Pepper Cookies",
+    "url": "http://allrecipes.com/recipe/10894/black-pepper-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-cornmeal-crisps-104413.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-cornmeal-crisps-104413.json
new file mode 100644
index 000000000..69cc744c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-cornmeal-crisps-104413.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Sift together flour, cornmeal, sugar, baking powder, and salt.",
+        "Mix together butter and egg in a blender. Add milk, pepper, and flour mixture and blend just until smooth.",
+        "Drop 6 scant tablespoons batter about 5 inches apart onto a buttered baking sheet. Spread each dollop of batter with back of a spoon into a 5-inch round.",
+        "Bake 1 sheet of wafers in middle of oven until golden brown, 6 to 8 minutes, then transfer wafers to a rack to cool. Form 6 more wafers on second sheet while first is baking, then continue to make wafers, 1 sheet at a time. (Sheets should be cooled but not cleaned between batches.)"
+    ],
+    "ingredients": [
+        "3/4 cup all-purpose flour",
+        "1/4 cup yellow cornmeal",
+        "1 tablespoon sugar",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "1/2 stick (1/4 cup) unsalted butter, softened",
+        "1 large egg at room temperature",
+        "1 cup whole milk at room temperature",
+        "3/4 teaspoon coarsely ground black pepper",
+        "Special equipment: 2 nonstick baking sheets or pans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Bake",
+        "Cornmeal",
+        "Gourmet"
+    ],
+    "title": "Black Pepper Cornmeal Crisps",
+    "url": "http://www.epicurious.com/recipes/food/views/black-pepper-cornmeal-crisps-104413"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-goat-curry.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-goat-curry.json
new file mode 100644
index 000000000..4d7fc3e2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-goat-curry.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside.",
+        "Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.",
+        "Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.",
+        "Mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon vegetable oil",
+        "1 onion, chopped",
+        "1/2 cup fresh curry leaves",
+        "2 tablespoons whole black peppercorns",
+        "2 tablespoons ground coriander",
+        "1/2 cup water",
+        "3 tablespoons vegetable oil",
+        "2 onions, thinly sliced",
+        "2 inch piece ginger, minced",
+        "5 cloves garlic, minced",
+        "2 tablespoons cayenne pepper, or amount to taste",
+        "1 tablespoon salt",
+        "1 tablespoon ground turmeric",
+        "1/2 cup tomato paste",
+        "1 pound goat stew meat, cut into 1-inch cubes",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Pepper Goat Curry",
+    "url": "http://allrecipes.com/recipe/162894/black-pepper-goat-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-rings.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-rings.json
new file mode 100644
index 000000000..4f6349f98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-rings.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of water to boil over medium-high heat. Preheat oven to 450 degrees F (230 degrees C).",
+        "In a large bowl, beat eggs. Stir in melted butter and oil. In a separate bowl, mix together flour, salt, pepper and baking powder.",
+        "Make a well in the center of the flour mixture and pour in the egg mixture. Mix until dough pulls together. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 12 equal pieces. Roll each piece into an 8 inch long cylinder. Bend each cylinder into a ring shape and pinch ends together. With a sharp knife, score each ring around its outside edge.",
+        "Drop rings two at a time into boiling water and boil for 1 minute. Remove rings from water and place on lightly greased cookie sheets.",
+        "Bake in preheated oven for 20 minutes, until golden brown."
+    ],
+    "ingredients": [
+        "12 eggs",
+        "1/2 cup butter, melted",
+        "1/3 cup vegetable oil",
+        "6 cups all-purpose flour",
+        "1 tablespoon salt",
+        "2 tablespoons coarsely ground black pepper",
+        "3 tablespoons baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Pepper Rings",
+    "url": "http://allrecipes.com/recipe/20033/black-pepper-rings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-sabayon-on-asparagus-spears-109484.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-sabayon-on-asparagus-spears-109484.json
new file mode 100644
index 000000000..70e78b400
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-sabayon-on-asparagus-spears-109484.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Place peppercorns in heavy resealable plastic bag; crush coarsely with mallet. Heat heavy small skillet over medium heat. Add peppercorns and onion. Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes. Whisk mayonnaise, sour cream, whipping cream, and vinegar in small bowl to blend. Stir in peppercorn mixture. Season sabayon to taste with salt.",
+        "Preheat broiler. Butter 13x9x2-inch glass baking dish or broilerproof casserole. Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well and pat dry. Arrange asparagus in single layer in prepared dish. Spread with sabayon. Broil until sauce turns golden, about 2 minutes. Serve with lemon wedges."
+    ],
+    "ingredients": [
+        "1 tablespoon whole black peppercorns",
+        "2 tablespoons finely chopped white onion",
+        "1/2 cup mayonnaise",
+        "1/3 cup sour cream",
+        "2 tablespoons whipping cream",
+        "1 teaspoon white wine vinegar",
+        "2 pounds large asparagus spears, trimmed",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Side",
+        "Broil",
+        "Mayonnaise",
+        "Asparagus",
+        "Sour Cream",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black Pepper Sabayon on Asparagus Spears",
+    "url": "http://www.epicurious.com/recipes/food/views/black-pepper-sabayon-on-asparagus-spears-109484"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-pepper-spice-rubbed-beef-tenderloin-354976.json b/serverless-fleets/data/input/inferencing/recipes/black-pepper-spice-rubbed-beef-tenderloin-354976.json
new file mode 100644
index 000000000..b5892f9b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-pepper-spice-rubbed-beef-tenderloin-354976.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.",
+        "Preheat oven to 350\u00b0F with rack in middle.",
+        "Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.",
+        "Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120\u00b0F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130\u00b0F).",
+        "Cut off string and slice beef. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 1/2 teaspoons black peppercorns",
+        "1 1/2 teaspoons coriander seeds",
+        "1 1/2 teaspoons cumin seeds",
+        "1 1/2 teaspoons mustard seeds (preferably brown)",
+        "1/2 teaspoon whole cloves",
+        "1/2 teaspoon fennel seeds",
+        "4 green cardamom pods, crushed, reserving seeds and discarding pods",
+        "1 (1 1/2-inch) cinnamon stick, broken into small pieces",
+        "1 1/4 teaspoon coarse sea salt or kosher salt",
+        "1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes",
+        "1 1/2 tablespoons vegetable oil",
+        "Equipment: an electric coffee/spice grinder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mustard",
+        "Roast",
+        "Father's Day",
+        "Dinner",
+        "Meat",
+        "Beef Tenderloin",
+        "Spice",
+        "Cinnamon",
+        "Cardamom",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Black Pepper Spice-Rubbed Beef Tenderloin",
+    "url": "http://www.epicurious.com/recipes/food/views/black-pepper-spice-rubbed-beef-tenderloin-354976"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-plum-sorbet-12350.json b/serverless-fleets/data/input/inferencing/recipes/black-plum-sorbet-12350.json
new file mode 100644
index 000000000..fdf8bcac4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-plum-sorbet-12350.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a saucepan combine the plums, the lemon juice, and 1/4 cup water and cook the mixture over moderate heat, stirring occasionally, for 10 to 15 minutes, or until the plums are soft. While the plums are cooking, in a small saucepan combine the sugar and 3/4 cup water, cook the mixture over moderate heat, stirring, until the sugar is dissolved, stir in the kirsch. In a blender or food processor pur\u00e9e the plums with the kirsch syrup. Strain the pur\u00e9e through a fine sieve into a bowl, let it cool, and freeze it in an ice-cream freezer according to the manufacturer's instructions."
+    ],
+    "ingredients": [
+        "1-1/2 pounds black plums (about 5), pitted and chopped",
+        "3 tablespoons fresh lemon juice, or to taste",
+        "1/2 cup sugar",
+        "2 tablespoons kirsch"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ice Cream Machine",
+        "Fruit",
+        "Dessert",
+        "Low Sodium",
+        "Frozen Dessert",
+        "Plum",
+        "Kirsch",
+        "Summer",
+        "Vegan",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black Plum Sorbet",
+    "url": "http://www.epicurious.com/recipes/food/views/black-plum-sorbet-12350"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-rat.json b/serverless-fleets/data/input/inferencing/recipes/black-rat.json
new file mode 100644
index 000000000..07bdc1278
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-rat.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Fill a high ball glass with ice; pour in orange juice, dark rum, and cola. Stir."
+    ],
+    "ingredients": [
+        "1/2 cup ice, or as needed",
+        "1/3 cup pulp-free orange juice",
+        "2 (1.5 fluid ounce) jiggers dark rum",
+        "2 fluid ounces cola-flavored carbonated beverage, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Rat",
+    "url": "http://allrecipes.com/recipe/234966/black-rat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-rice-pudding.json b/serverless-fleets/data/input/inferencing/recipes/black-rice-pudding.json
new file mode 100644
index 000000000..71445641f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-rice-pudding.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm."
+    ],
+    "ingredients": [
+        "1/3 cup uncooked glutinous black rice",
+        "1/2 cup uncooked glutinous white rice",
+        "1/3 cup palm sugar",
+        "3 cups water",
+        "1/3 cup sweetened coconut cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Rice Pudding",
+    "url": "http://allrecipes.com/recipe/59822/black-rice-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-rice-salad-358072.json b/serverless-fleets/data/input/inferencing/recipes/black-rice-salad-358072.json
new file mode 100644
index 000000000..5ece87e12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-rice-salad-358072.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Cook rice in a large pot of boiling salted water (1 tablespoon salt for 4 quarts water), uncovered, stirring occasionally, until tender, about 30 minutes. Drain in a sieve and rinse with cold water.",
+        "Meanwhile, pur\u00e9e 1 cup basil leaves with oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until emulsified. Tear remaining 1/2 cup basil leaves into a large bowl and stir together with dressing, rice, and remaining ingredients. Season to taste."
+    ],
+    "ingredients": [
+        "2 cups Chinese black rice",
+        "1 1/2 cups basil leaves, divided",
+        "1/2 cup extra-virgin olive oil",
+        "3 tablespoons fresh lemon juice",
+        "3 ribs celery, diced",
+        "5 radishes, diced",
+        "1 cup chopped scallions (1 bunch)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Blender",
+        "Rice",
+        "Side",
+        "Quick & Easy",
+        "Dinner",
+        "Basil",
+        "Celery",
+        "Radish",
+        "Party",
+        "Lemon Juice",
+        "Green Onion/Scallion",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Black Rice Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/black-rice-salad-358072"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-rice-with-squid-367951.json b/serverless-fleets/data/input/inferencing/recipes/black-rice-with-squid-367951.json
new file mode 100644
index 000000000..af30b5516
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-rice-with-squid-367951.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "If the squid has tentacles, pull them away from the body. Cut the squid into 1-inch strips. Then cut into 1-inch cubes. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add the squid. Fry for 2 minutes, until golden in places. Add the sofrito and continue to cook over medium heat for 10 minutes. Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan. Add the rice, stirring it into the squid. Fry for 10 minutes, stirring often. Turn the heat to high and add a ladle of stock, stirring continuously. Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed. Dissolve the squid ink in a little of the remaining stock. Add this to the rice, and then continue adding the rest of the stock. Cook the rice for another 12 minutes, stirring frequently. Add the picada and continue to cook for another 2 minutes, or until the rice has absorbed most of the liquid and is just tender to the bite. Season with salt, then serve."
+    ],
+    "ingredients": [
+        "1 lb 5 oz fresh squid, cleaned",
+        "8 cups fish stock",
+        "1/3 cup olive oil",
+        "1/2 cup sofrito",
+        "3 cups paella rice",
+        "3/4 oz squid ink (optional)",
+        "2 tbsp picada"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dinner",
+        "Squid"
+    ],
+    "title": "Black Rice with Squid",
+    "url": "http://www.epicurious.com/recipes/food/views/black-rice-with-squid-367951"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-rice.json b/serverless-fleets/data/input/inferencing/recipes/black-rice.json
new file mode 100644
index 000000000..52221b6bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-rice.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 cup black rice",
+        "1/4 cup diced onion",
+        "1/4 cup slivered almonds",
+        "1 3/4 cups water",
+        "1 cube chicken bouillon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Rice",
+    "url": "http://allrecipes.com/recipe/246000/black-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-russian-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/black-russian-cake-i.json
new file mode 100644
index 000000000..1f2074cc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-russian-cake-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water.  Beat for four minutes.  Pour batter into prepared Bundt pan.",
+        "Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean.  Cool on a rack.",
+        "Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate.  Poke cake several times with a fork.  Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package moist yellow cake mix",
+        "1 (5.9 ounce) package instant chocolate pudding mix",
+        "4 eggs",
+        "1/2 cup white sugar",
+        "1 cup vegetable oil",
+        "1/4 cup vodka",
+        "1/4 cup coffee flavored liqueur",
+        "3/4 cup water",
+        "1/4 cup coffee flavored liqueur",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Russian Cake I",
+    "url": "http://allrecipes.com/recipe/7375/black-russian-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-russian-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-russian-cake-ii.json
new file mode 100644
index 000000000..27f79ee0f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-russian-cake-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended.  Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.  Cool before frosting.",
+        "For the frosting:  Mix together the frosting, coffee liqueur and vodka until blended.  Spread onto cooled cake."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 1/4 cups water",
+        "1/3 cup vegetable oil",
+        "1 (3.9 ounce) package instant chocolate pudding mix",
+        "2 1/2 teaspoons ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1 tablespoon instant coffee powder",
+        "4 eggs, beaten",
+        "1 (16 ounce) container chocolate fudge frosting",
+        "1 tablespoon coffee flavored liqueur",
+        "1 teaspoon vodka"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Russian Cake II",
+    "url": "http://allrecipes.com/recipe/22393/black-russian-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-russian-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/black-russian-cocktail.json
new file mode 100644
index 000000000..7e1e570b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-russian-cocktail.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Combine vodka and coffee liqueur in an old-fashioned glass. Add ice and stir well."
+    ],
+    "ingredients": [
+        "1 1/2 fluid ounces vodka",
+        "3/4 fluid ounce coffee-flavored liqueur (such as Kahlua\u00ae)",
+        "1 cup ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Russian Cocktail",
+    "url": "http://allrecipes.com/recipe/222556/black-russian-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-salt-asparagus.json b/serverless-fleets/data/input/inferencing/recipes/black-salt-asparagus.json
new file mode 100644
index 000000000..dfc46d758
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-salt-asparagus.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven broiler. Set the oven rack about 6 inches from the broiler.",
+        "Place the asparagus spears on a baking sheet, and drizzle with olive oil. Sprinkle with black sea salt.",
+        "Broil the asparagus until tender and starting to brown, 6 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 bunch fresh asparagus, rinsed and trimmed",
+        "3 tablespoons olive oil",
+        "1 tablespoon black sea salt, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Salt Asparagus",
+    "url": "http://allrecipes.com/recipe/219161/black-salt-asparagus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-sea-bass-with-sweet-and-sour-orange-rhubarb-sauce-234253.json b/serverless-fleets/data/input/inferencing/recipes/black-sea-bass-with-sweet-and-sour-orange-rhubarb-sauce-234253.json
new file mode 100644
index 000000000..091305e7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-sea-bass-with-sweet-and-sour-orange-rhubarb-sauce-234253.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Arrange oven rack in middle position and preheat oven to 375\u00b0F.",
+        "Cut peel, including white pith, from 3 oranges with a small sharp knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into bowl. Drain off as much juice as possible from segments into a measuring cup. Squeeze enough juice from remaining orange to total 2/3 cup of juice.",
+        "Heat 2 tablespoons oil with butter in a 12-inch heavy skillet over moderate heat until butter is melted, then cook onion, stirring occasionally, until softened and golden brown, 18 to 20 minutes.",
+        "While onion is caramelizing, cook rhubarb, honey, 1/3 cup orange juice, and 1/4 teaspoon salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until rhubarb is very tender, about 12 minutes. Force mixture through a medium-mesh sieve into a bowl, scraping and pressing hard on solids and discarding them.",
+        "Add ginger and cinnamon to onion and cook, stirring, 1 minute. Add remaining 1/3 cup orange juice and boil until thickened, about 1 minute. Stir in rhubarb pur\u00e9e, tomatoes, pepper, and 1/2 teaspoon salt and briskly simmer, stirring occasionally until sauce is thickened slightly, 7 to 10 minutes. Remove from heat.",
+        "While sauce simmers, grease a 17- by 12-inch glass or ceramic baking dish with remaining tablespoon oil. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fish, skin sides up, in 1 layer in baking dish and bake until opaque and just cooked through, 12 to 14 minutes. Stir orange segments into sauce and cook until heated through, 1 to 2 minutes, and season with salt. Stir mint into sauce and serve with fish."
+    ],
+    "ingredients": [
+        "4 navel oranges",
+        "3 tablespoons olive oil",
+        "1 tablespoon unsalted butter",
+        "1 large onion, halved lengthwise and thinly sliced lengthwise",
+        "1 lb rhubarb, cut into 1-inch pieces",
+        "2 tablespoons mild honey",
+        "1 1/4 teaspoons salt",
+        "1 1/2 teaspoons minced peeled fresh ginger",
+        "1/4 teaspoon cinnamon",
+        "1 (14- to 15-oz) can diced tomatoes including juice",
+        "1/4 teaspoon black pepper",
+        "6 (6- to 8-oz) black sea bass fillets with skin and small bones removed",
+        "1/4 cup chopped fresh mint"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Fish",
+        "Fruit",
+        "Ginger",
+        "Roast",
+        "Saut\u00e9",
+        "Orange",
+        "Mint",
+        "Bass",
+        "Spring",
+        "Rhubarb",
+        "Cinnamon",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/black-sea-bass-with-sweet-and-sour-orange-rhubarb-sauce-234253"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-sesame-noodle-bowl.json b/serverless-fleets/data/input/inferencing/recipes/black-sesame-noodle-bowl.json
new file mode 100644
index 000000000..5d48f7f9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-sesame-noodle-bowl.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place the sesame seeds in a dry skillet and set over medium-low heat. Toast, swirling the pan frequently, until fragrant\u201490 seconds to 2 minutes. Watch and smell carefully so that they don\u2019t burn. Transfer to a mortar and coarsely grind, then transfer to a mixing bowl. Add the oil, soy sauce, vinegar, brown sugar, wasabi, and salt, and whisk until thoroughly combined.",
+        "Bring a saucepan of salted water to a gentle boil. Add the noodles and cook until tender, usually 4 to 7 minutes or according to the package instructions. Drain, rinse thoroughly under cold running water, then drain again thoroughly.",
+        "Add the noodles and shallots to the bowl with the sauce and toss well, until the noodles are thoroughly coated. At this stage, the noodles can be transferred to an airtight container and kept in the fridge for up to 2 days. Bring to room temperature before serving.",
+        "Quarter the avocado around the pit. Remove and peel the segments, then slice into thin strips. Peel the eggs and grate them using the large holes of a box grater. Slice the radishes into thin rounds. Stack the rounds on top of each other and slice into thin matchsticks.",
+        "Divide the greens among four bowls, then top with the dressed noodles. Fan the avocado over the noodles in each bowl, then add a pile of the shredded egg, radishes, and scallions to each serving. Drizzle a bit of kecap manis over the avocado and serve."
+    ],
+    "ingredients": [
+        "1/4 cup black sesame seeds",
+        "2 tablespoons neutral-tasting oil",
+        "5 teaspoons soy sauce",
+        "1 tablespoon rice vinegar",
+        "1 tablespoon brown sugar",
+        "1/2 teaspoon wasabi powder",
+        "1/4 teaspoon fine sea salt",
+        "3 bundles (about 11.5 ounces) dried soba, udon, or somen noodles",
+        "2 medium shallots, minced",
+        "1 avocado",
+        "2 large 12-minute eggs",
+        "8 small-to-medium radishes",
+        "4 cups tender greens, such as watercress, upland cress, baby arugula, or tatsoi",
+        "2 scallions, white and green parts, thinly sliced",
+        "Kecap manis (Indonesian soy sauce), for drizzling"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [],
+    "title": "Black Sesame Noodle Bowl",
+    "url": "http://www.epicurious.com/recipes/food/views/black-sesame-noodle-bowl"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-sesame-seed-and-walnut-mix.json b/serverless-fleets/data/input/inferencing/recipes/black-sesame-seed-and-walnut-mix.json
new file mode 100644
index 000000000..065f3871e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-sesame-seed-and-walnut-mix.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Cook and stir the sesame seeds in a large skillet over medium heat until the seeds smell toasted and begin to pop, about 7 minutes. While toasting the sesame seeds, cook the walnuts in the microwave until fragrant, about 2 minutes. Allow the sesame seeds and walnuts to cool to room temperature.",
+        "Once cool, place the sesame seeds and walnuts into a blender. Blend until finely ground. Store in an airtight container in the refrigerator."
+    ],
+    "ingredients": [
+        "2 cups black sesame seeds",
+        "2 cups walnut pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Sesame Seed and Walnut Mix",
+    "url": "http://allrecipes.com/recipe/189687/black-sesame-seed-and-walnut-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-spruce-blueberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/black-spruce-blueberry-pie.json
new file mode 100644
index 000000000..30e1cf8d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-spruce-blueberry-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Line a pie plate with 1 of the pie pastries.",
+        "Stir sugar, flour, chocolate syrup, cinnamon, Key lime pepper, and ancho chile powder together in a large bowl. Add blueberries and stir to coat; pour into prepared pie plate. Sprinkle lemon juice and butter pieces over blueberry mixture. Top with remaining pie pastry, crimp edges together to seal, and cut slits in the top to vent. Cover the edge of the crust with a thin strip of aluminum foil.",
+        "Bake in the preheated oven for 25 minutes. Remove and discard foil. Continue baking until crust is golden and filling is bubbling, about 15 minutes more. Cool completely."
+    ],
+    "ingredients": [
+        "1 pastry for a 9-inch double-crust pie",
+        "1/2 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "1 teaspoon chocolate syrup, or to taste",
+        "1/2 teaspoon ground cinnamon, or more to taste",
+        "1 pinch Key lime pepper",
+        "1 tiny pinch ground ancho chile powder",
+        "4 cups blueberries, or more to taste",
+        "1 tablespoon freshly squeezed lemon juice",
+        "1 tablespoon butter, cut into tiny pieces (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Spruce Blueberry Pie",
+    "url": "http://allrecipes.com/recipe/242195/black-spruce-blueberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-tea-lemonade.json b/serverless-fleets/data/input/inferencing/recipes/black-tea-lemonade.json
new file mode 100644
index 000000000..dc5c9a96f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-tea-lemonade.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/842403.jpg",
+    "ingredients": [
+        "5 cups water",
+        "1/2 cup white sugar",
+        "3 orange pekoe tea bags",
+        "1 (12 ounce) can frozen lemonade concentrate",
+        "5 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Tea Lemonade",
+    "url": "http://allrecipes.com/recipe/166938/black-tea-lemonade/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-treacle-scones.json b/serverless-fleets/data/input/inferencing/recipes/black-treacle-scones.json
new file mode 100644
index 000000000..315f65889
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-treacle-scones.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.",
+        "In a large bowl, sift together flour, baking soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Cut in butter with a fork or pastry blender. Combine milk and molasses in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1/2 inch thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking sheet so that they are barely touching.",
+        "Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover."
+    ],
+    "ingredients": [
+        "3 2/3 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "4 1/2 teaspoons cream of tartar",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground allspice",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground ginger",
+        "1/2 cup butter",
+        "2 tablespoons molasses",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Treacle Scones",
+    "url": "http://allrecipes.com/recipe/18124/black-treacle-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-and-cherry-strudel.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-and-cherry-strudel.json
new file mode 100644
index 000000000..bd86f9ce0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-and-cherry-strudel.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Mix egg and water together in a bowl.",
+        "Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy.",
+        "Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts.",
+        "Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture.",
+        "Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.",
+        "Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1936&h=1014&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2514575.jpg",
+    "ingredients": [
+        "1 large egg, beaten",
+        "1 tablespoon water",
+        "1 (8 ounce) package cream cheese, softened",
+        "\u00bd cup white sugar",
+        "1 tablespoon lemon juice",
+        "2 sheets frozen puff pastry, thawed",
+        "1 (12 ounce) bag frozen dark cherries",
+        "8 ounces chopped black walnuts",
+        "\u00bd cup confectioners' sugar",
+        "2 teaspoons milk, or more as needed",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut and Cherry Strudel",
+    "url": "http://allrecipes.com/recipe/237698/black-walnut-and-cherry-strudel/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-balls.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-balls.json
new file mode 100644
index 000000000..9673d2a37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-balls.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (170 degrees C).",
+        "Blend together butter, flour, white sugar, salt, and vanilla.  Add black walnuts and mix well.",
+        "Shape into 1 inch balls.  Bake for 25 minutes on ungreased cookie sheet.  Remove from oven and let cool.",
+        "Roll  in powdered sugar.  Store flat - not stacked on top of each other."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "2 cups sifted all-purpose flour",
+        "1/4 cup white sugar",
+        "1/2 teaspoon salt",
+        "2 teaspoons vanilla extract",
+        "2 cups chopped black walnuts",
+        "1/2 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut Balls",
+    "url": "http://allrecipes.com/recipe/10048/black-walnut-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cake-i.json
new file mode 100644
index 000000000..28265ca6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cake-i.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.",
+        "In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.",
+        "In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 cup shortening",
+        "1 1/2 cups packed brown sugar",
+        "1 1/2 cups white sugar",
+        "5 eggs",
+        "3 cups sifted all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 cup milk",
+        "1 teaspoon vanilla extract",
+        "1 cup chopped black walnuts",
+        "1 (8 ounce) package cream cheese",
+        "1/4 cup butter",
+        "4 cups sifted confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped black walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut Cake I",
+    "url": "http://allrecipes.com/recipe/7779/black-walnut-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cake-ii.json
new file mode 100644
index 000000000..0a6948834
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cake-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.",
+        "In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.",
+        "Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/2 cup shortening",
+        "1 2/3 cups white sugar",
+        "2 3/4 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2 teaspoons baking powder",
+        "3 eggs",
+        "1 1/8 cups milk",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon black walnut extract",
+        "1 cup chopped black walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut Cake II",
+    "url": "http://allrecipes.com/recipe/15541/black-walnut-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-cake.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cake.json
new file mode 100644
index 000000000..36dcf5e49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.",
+        "In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.",
+        "Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1/2 cup shortening",
+        "3 cups sugar",
+        "5 eggs",
+        "3 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "1 cup milk",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup chopped black walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut Cake",
+    "url": "http://allrecipes.com/recipe/77822/black-walnut-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cookies-i.json
new file mode 100644
index 000000000..af3a42372
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cookies-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cream butter and sugar.  Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water.  Add nuts and mix well.",
+        "Divide dough into thirds and roll into logs.  Refrigerate until firm (about 1 hour.)",
+        "Preheat oven to 400 degrees F (205 degrees C).",
+        "Slice logs into thin cookies.  Bake for 9 minutes or until light brown in color."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup packed dark brown sugar",
+        "1 egg",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon maple flavored extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 1/2 cups chopped black walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut Cookies I",
+    "url": "http://allrecipes.com/recipe/10418/black-walnut-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cookies-ii.json
new file mode 100644
index 000000000..602ff2ca3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cookies-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.",
+        "In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.",
+        "Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets."
+    ],
+    "ingredients": [
+        "2 cups packed brown sugar",
+        "4 eggs, beaten",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking powder",
+        "4 cups chopped black walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut Cookies II",
+    "url": "http://allrecipes.com/recipe/15304/black-walnut-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-cookies.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cookies.json
new file mode 100644
index 000000000..e7d82376f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cream butter and 1 cup confectioners sugar until fluffy. Stir in brandy and vanilla.  Add flour, salt and nuts. Mix well.",
+        "Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.",
+        "Bake at 325 degrees F (165 degrees C) for 20 minutes, or until lightly browned. Sprinkle confectioner sugar over cookies."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup sifted confectioners' sugar",
+        "3 tablespoons brandy",
+        "1 tablespoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 cup chopped black walnuts",
+        "1/8 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut Cookies",
+    "url": "http://allrecipes.com/recipe/15381/black-walnut-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-ice-cream.json
new file mode 100644
index 000000000..cc0d8f26e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-ice-cream.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2095140.jpg",
+    "ingredients": [
+        "1/2 cup superfine sugar",
+        "2 cups light cream",
+        "1 cup half-and-half cream",
+        "1/2 teaspoon black walnut extract",
+        "1/2 cup chopped black walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut Ice Cream",
+    "url": "http://allrecipes.com/recipe/80643/black-walnut-ice-cream/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-jiffy-cake-100761.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-jiffy-cake-100761.json
new file mode 100644
index 000000000..13816ce7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-jiffy-cake-100761.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. and butter and flour a 10 x 4-inch (4-quart) tube pan.",
+        "Coarsely chop walnuts. In a large bowl with an electric mixer cream butter with sugar until light and fluffy. On low speed add flour, salt, and walnuts, beating until combined well, and beat in lemon extract and vanilla. Add eggs 1 at a time, beating well after each addition, and beat batter on high speed 5 minutes. Pour batter into tube pan and bake in middle of oven 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Turn cake out onto rack and cool completely."
+    ],
+    "ingredients": [
+        "1 cup black walnuts* (about 4 ounces)",
+        "2 sticks (1 cup) unsalted butter",
+        "2 cups sugar",
+        "2 cups sifted all-purpose flour (sift before measuring)",
+        "1/4 teaspoon salt",
+        "1 teaspoon lemon extract",
+        "1 teaspoon vanilla",
+        "5 large eggs",
+        "*available by mail order from American Spoon Foods, tel. (800) 222-5886"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Dairy",
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Picnic",
+        "Vegetarian",
+        "Tree Nut",
+        "Walnut",
+        "Fall",
+        "Party",
+        "Gourmet"
+    ],
+    "title": "Black Walnut Jiffy Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/black-walnut-jiffy-cake-100761"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-walnut-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/black-walnut-pound-cake.json
new file mode 100644
index 000000000..b8efa1a24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-walnut-pound-cake.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.",
+        "In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. Stir in the ground walnuts. Pour into the prepared pan.",
+        "Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool in the pan before inverting onto a plate to serve."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package white cake mix",
+        "1 (3.4 ounce) package instant vanilla flavor pudding mix",
+        "4 eggs",
+        "1/3 cup vegetable oil",
+        "1 cup water",
+        "1 1/4 cups ground black walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Black Walnut Pound Cake",
+    "url": "http://allrecipes.com/recipe/95570/black-walnut-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/black-white-and-coffee-sundaes-106345.json b/serverless-fleets/data/input/inferencing/recipes/black-white-and-coffee-sundaes-106345.json
new file mode 100644
index 000000000..eee89994b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/black-white-and-coffee-sundaes-106345.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Bring honey, sugar, and 1/4 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil mixture 1 minute. Remove from heat. Mix in vanilla extract, then walnuts. Transfer sauce to small bowl. Cover and chill.",
+        "Place frozen raspberries in small bowl. Stir 1/3 cup water, sugar and cornstarch in heavy small saucepan until cornstarch dissolves. Mix in jam. Stir over medium heat until sugar dissolves and mixture comes to boil and thickens slightly, about 1 minute. Pour hot mixture over frozen raspberries; stir in framboise. Cover and chill.",
+        "Bring half and half to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth. (Sauces can be made 2 days ahead; keep walnut and raspberry sauces cold. Cover chocolate sauce and chill. Before serving, rewarm chocolate sauce over low heat, stirring often.)",
+        "Place 1 scoop of each ice cream in each of 6 sundae dishes. Spoon walnut sauce over chocolate ice cream, raspberry sauce over vanilla ice cream and chocolate sauce over coffee ice cream. Garnish with fresh raspberries, if desired, and serve."
+    ],
+    "ingredients": [
+        "1/4 cup honey",
+        "1/4 cup (packed) golden brown sugar",
+        "1/4 cup water",
+        "1/2 teaspoon vanilla extract",
+        "1 cup walnuts, toasted, cut into 1/2-inch pieces",
+        "1 cup frozen unsweetened raspberries, unthawed",
+        "1/3 cup water",
+        "2 tablespoons sugar",
+        "1 teaspoon cornstarch",
+        "2 tablespoons seedless raspberry jam",
+        "2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy",
+        "1/2 cup half and half",
+        "6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped",
+        "1 pint chocolate ice cream",
+        "1 pint vanilla ice cream",
+        "1 pint coffee ice cream",
+        "Fresh raspberries (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Coffee",
+        "Chocolate",
+        "Dessert",
+        "Walnut",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Black, White, and Coffee Sundaes",
+    "url": "http://www.epicurious.com/recipes/food/views/black-white-and-coffee-sundaes-106345"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberries-with-mint-tea-syrup-and-yogurt-242472.json b/serverless-fleets/data/input/inferencing/recipes/blackberries-with-mint-tea-syrup-and-yogurt-242472.json
new file mode 100644
index 000000000..098c9f3a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberries-with-mint-tea-syrup-and-yogurt-242472.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Pour boiling water over tea and steep 1 minute. Add sugar and stir to dissolve. Cool. Divide blackberries among 4 bowls. Pour mint tea syrup over berries. Spoon dollop of yogurt atop berries and serve."
+    ],
+    "ingredients": [
+        "1/4 cup boiling water",
+        "1 mint tea bag",
+        "1 tablespoon sugar",
+        "4 cups blackberries",
+        "Plain whole-milk Greek-style yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Low Fat",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Yogurt",
+        "Low Cal",
+        "Blackberry",
+        "Summer",
+        "Healthy",
+        "Low Cholesterol",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberries with Mint Tea Syrup and Yogurt",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberries-with-mint-tea-syrup-and-yogurt-242472"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-and-apricot-compote-14018.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-apricot-compote-14018.json
new file mode 100644
index 000000000..0c1de2655
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-apricot-compote-14018.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Halve apricots lengthwise and pit. Cut each apricot half into 4 wedges and transfer to a heatproof bowl.",
+        "In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved. Stir in zest and wine and simmer 5 minutes. Pour syrup over apricots and stir in blackberries. Chill mixture 20 minutes. Serve compote with macaroons."
+    ],
+    "ingredients": [
+        "2 firm-ripe apricots",
+        "1/4 cup water",
+        "1/4 cup sugar",
+        "1/4 teaspoon freshly grated lime zest",
+        "1 cup dry white wine",
+        "1 cup picked-over blackberries",
+        "Accompaniment if desired: Almond Macaroons"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Quick & Easy",
+        "Low Sodium",
+        "Blackberry",
+        "Apricot",
+        "White Wine",
+        "Summer",
+        "Vegan",
+        "Gourmet"
+    ],
+    "title": "Blackberry and Apricot Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-and-apricot-compote-14018"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-and-blueberry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-blueberry-cobbler.json
new file mode 100644
index 000000000..2e512c42c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-blueberry-cobbler.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.",
+        "Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice.",
+        "Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter.",
+        "Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar.",
+        "Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (6 ounce) container fresh blueberries",
+        "1 (6 ounce) container fresh blackberries",
+        "1/2 cup orange juice",
+        "3 tablespoons white sugar",
+        "1 cup all-purpose flour",
+        "1 1/2 tablespoons baking powder",
+        "1 cup white sugar",
+        "1/2 cup butter, melted",
+        "1 egg",
+        "1 1/2 tablespoons vanilla extract",
+        "1/2 cup miniature white chocolate chips (optional)",
+        "1/2 cup brown sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry and Blueberry Cobbler",
+    "url": "http://allrecipes.com/recipe/227984/blackberry-and-blueberry-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-and-blueberry-ginger-yogurt-pots.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-blueberry-ginger-yogurt-pots.json
new file mode 100644
index 000000000..1cc35cf73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-blueberry-ginger-yogurt-pots.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Put the berries in a wide, medium pan with the ground and fresh ginger and 2 teaspoons of water and place over a low heat. Cook for about 10 minutes, stirring occasionally, until the berries are soft and mushy. Remove from the heat and leave to cool completely before serving.",
+        "Meanwhile, using a paper towel, rub a medium non-stick frying pan with the oil or spritz with a little spray oil and set it over a medium heat. Add the oats and cook for 4-5 minutes, tossing frequently, until just catching color. Remove from the heat and leave to cool completely before serving.",
+        "Divide the yogurt, berries, and oats among four bowls and serve."
+    ],
+    "ingredients": [
+        "300 grams blueberries (about 2 cups)",
+        "300 grams blackberries (about 2 cups)",
+        "2 teaspoons ground ginger",
+        "1 (1-cm piece) fresh ginger, peeled and very finely chopped",
+        "1 teaspoon sunflower oil or a little spray oil",
+        "100 grams oats (about 1 1/4 cups)",
+        "500 grams natural yogurt (about 2 cups)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Breakfast",
+        "Yogurt",
+        "Berry",
+        "Blackberry",
+        "Blueberry",
+        "Ginger",
+        "Oat"
+    ],
+    "title": "Blackberry and Blueberry\u2013Ginger Yogurt Pots",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-and-blueberry-ginger-yogurt-pots"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-and-blueberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-blueberry-pie.json
new file mode 100644
index 000000000..085bcdb83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-blueberry-pie.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened.  Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.",
+        "Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking."
+    ],
+    "ingredients": [
+        "Pie Crust:",
+        "2/3 cup shortening, chilled",
+        "2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "5 tablespoons cold water",
+        "Filling:",
+        "3/4 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "4 cups fresh blueberries",
+        "1 1/2 cups fresh blackberries",
+        "1 tablespoon lemon juice",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry and Blueberry Pie",
+    "url": "http://allrecipes.com/recipe/12120/blackberry-and-blueberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-and-hazelnut-sundaes-630.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-hazelnut-sundaes-630.json
new file mode 100644
index 000000000..c8ae01eb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-hazelnut-sundaes-630.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine sugar, brown sugar and water in heavy small saucepan. Stir over medium-low heat until both sugars dissolve. Add butter and stir until melted. Increase heat and boil until sauce is reduced to 1/2 cup, about 4 minutes. Remove from heat. Mix in Frangelico and nuts. (Can be prepared 1 day ahead. Let stand at room temperature. Before using, stir over low heat until heated through and smooth.)",
+        "Scoop frozen yogurt into bowls. Spoon warm sauce over. Top with berries."
+    ],
+    "ingredients": [
+        "1/3 cup sugar",
+        "1/3 cup (packed) golden brown sugar",
+        "1/3 cup water",
+        "2 tablespoons butter",
+        "3 tablespoons Frangelico (hazelnut liqueur) or amaretto",
+        "1/3 cup hazelnuts (about 2 ounces), toasted, husked, chopped",
+        "Vanilla frozen yogurt or ice cream",
+        "1 1/2-pint basket fresh blackberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Nut",
+        "Dessert",
+        "Frozen Dessert",
+        "Blackberry",
+        "Frangelico",
+        "Summer",
+        "Hazelnut"
+    ],
+    "title": "Blackberry and Hazelnut Sundaes",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-and-hazelnut-sundaes-630"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-and-nectarine-cobbler-12474.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-nectarine-cobbler-12474.json
new file mode 100644
index 000000000..97e122710
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-nectarine-cobbler-12474.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "In a bowl stir together sugar and cornstarch. Add fruit and combine well.",
+        "In another bowl whisk together flour, baking powder, and salt and add butter. Blend mixture until it resembles coarse meal and stir in milk, stirring until dough is just combined.",
+        "In a buttered 8-inch-square baking dish spread fruit mixture and drop dough onto it in 4 mounds.",
+        "Sprinkle almonds over cobbler and bake in middle of oven 20 minutes, or until top is golden."
+    ],
+    "ingredients": [
+        "1/3 cup sugar",
+        "1 teaspoon cornstarch",
+        "1 large nectarine, cut into 1/2-inch pieces (about 1 cup)",
+        "1 cup blackberries, picked over",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "2 1/2 tablespoons cold unsalted butter, cut into bits",
+        "1/4 cup milk",
+        "2 tablespoons sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Blackberry",
+        "Nectarine",
+        "Almond",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry and Nectarine Cobbler",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-and-nectarine-cobbler-12474"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-and-nectarine-cobbler-with-ginger-biscuit-topping-4305.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-nectarine-cobbler-with-ginger-biscuit-topping-4305.json
new file mode 100644
index 000000000..da8d95cc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-nectarine-cobbler-with-ginger-biscuit-topping-4305.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in large bowl. Add nectarines, berries and lemon juice; toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes.",
+        "Mix flour, 1/2 cup crystallized ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add cream; stir until dough forms. Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using 2-inch star cookie cutter or round biscuit cutter, cut out biscuits. Reroll dough scraps; cut out additional biscuits.",
+        "Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle over biscuits. Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "3 1/2 tablespoons cornstarch",
+        "2 teaspoons grated lemon peel",
+        "3/4 teaspoon ground cinnamon",
+        "3 pounds firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges",
+        "6 cups fresh blackberries (about five 6-ounce baskets)",
+        "1 tablespoon fresh lemon juice",
+        "2 tablespoons (1/4 stick) unsalted butter, cut into small pieces",
+        "2 cups all purpose flour",
+        "1/2 cup plus 1 tablespoon finely chopped crystallized ginger",
+        "1/3 cup plus 1 tablespoon sugar",
+        "1 tablespoon baking powder",
+        "1 teaspoon grated lemon peel",
+        "3/4 teaspoon salt",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces",
+        "3/4 cup plus 2 tablespoons chilled whipping cream",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Dessert",
+        "Bake",
+        "Blackberry",
+        "Nectarine"
+    ],
+    "title": "Blackberry and Nectarine Cobbler with Ginger Biscuit Topping",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-and-nectarine-cobbler-with-ginger-biscuit-topping-4305"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-and-plum-turnovers-with-cardamom-4307.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-plum-turnovers-with-cardamom-4307.json
new file mode 100644
index 000000000..a6952b89e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-and-plum-turnovers-with-cardamom-4307.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine plums, berries, 1/2 cup sugar and cardamom in heavy medium saucepan. Bring to boil, stirring. Reduce heat to medium; simmer until plums are soft, about 4 minutes. Add cornstarch mixture and stir until mixture thickens and boils, about 1 minute. Cool. Cover and chill until cold, at least 4 hours or overnight.",
+        "Finely grind almond paste in processor. Add cream and puree until smooth.",
+        "Line 2 baking sheets with parchment. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut pastry into four 6-inch squares. Spread scant 2 tablespoons almond paste mixture over center 4 inches of each square. Place 1/4 cup plum mixture atop center of almond paste on each. Brush 2 sides of pastry edges with glaze. Fold pastry over filling, forming triangles and pressing edges to adhere. Press edges with fork to seal. Transfer to baking sheet. Repeat with remaining pastry, almond paste mixture and plum mixture.",
+        "Cut small hole and a few slits in top of each turnover to allow steam to escape. Brush turnovers with glaze. Sprinkle with 1 tablespoon sugar. Freeze 20 minutes. (Can be prepared 1 week ahead. Cover and keep frozen. Thaw 6 hours in refrigerator.)",
+        "Position 1 rack in center and 1 rack in top third of oven; preheat to 375\u00b0F. Bake turnovers until golden, switching top and bottom baking sheets halfway through baking, about 30 minutes. Cool on baking sheets. Serve at room temperature."
+    ],
+    "ingredients": [
+        "12 ounces plums, pitted, sliced",
+        "2 cups fresh blackberries",
+        "1/2 cup plus 1 tablespoon sugar",
+        "1/8 teaspoon ground cardamom",
+        "1 1/2 tablespoons cornstarch dissolved in 1 tablespoon water",
+        "1 7-ounce package almond paste",
+        "1/4 cup whipping cream",
+        "1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed",
+        "1 egg, beaten to blend (for glaze)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Dessert",
+        "Bake",
+        "Freeze/Chill",
+        "Blackberry",
+        "Plum",
+        "Almond",
+        "Summer",
+        "Chill",
+        "Boil"
+    ],
+    "title": "Blackberry and Plum Turnovers with Cardamom",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-and-plum-turnovers-with-cardamom-4307"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-balsamic-chicken.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-balsamic-chicken.json
new file mode 100644
index 000000000..e42834a91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-balsamic-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat the olive oil in a skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, 2 to 3 minutes per side. While the chicken breasts are cooking, whisk together the chicken broth, thyme, blackberry spread, and balsamic vinegar.",
+        "Once the chicken breasts have browned on both sides, pour in the blackberry sauce, and bring to a simmer. Reduce heat to medium-low, and simmer until the chicken breasts are no longer pink in the center, about 15 minutes. Turn the chicken breasts over halfway through cooking. Serve with the reduced blackberry sauce. For a thicker sauce, mix cornstarch with about 2 teaspoons of water, and stir into simmering sauce; let cook until thickened, about 1 minute."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "4 (6 ounce) skinless, boneless chicken breast halves",
+        "1/4 cup fat-free reduced-sodium chicken broth",
+        "2 teaspoons minced fresh thyme",
+        "1/3 cup seedless blackberry fruit spread, no sugar added",
+        "1 tablespoon balsamic vinegar",
+        "1/2 teaspoon cornstarch, or as desired (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Balsamic Chicken",
+    "url": "http://allrecipes.com/recipe/216765/blackberry-balsamic-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-barbeque-sauce.json
new file mode 100644
index 000000000..0dc512103
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-barbeque-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir ketchup, blackberry preserves, bourbon, green onions, red wine vinegar, garlic powder, Worcestershire sauce, mustard, and sea salt together in a bowl."
+    ],
+    "ingredients": [
+        "1 cup ketchup",
+        "1/2 cup blackberry preserves",
+        "1/4 cup bourbon",
+        "2 small green onions, minced",
+        "2 tablespoons red wine vinegar",
+        "1 tablespoon garlic powder",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon prepared yellow mustard",
+        "1 pinch smoked sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/234387/blackberry-barbeque-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-bbq-sauce.json
new file mode 100644
index 000000000..c46faa5ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-bbq-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling."
+    ],
+    "ingredients": [
+        "1/2 cup blackberry preserves",
+        "1 1/2 cups ketchup",
+        "1/8 cup brown sugar",
+        "1/8 teaspoon cayenne pepper",
+        "1/4 teaspoon mustard powder",
+        "2 tablespoons red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/14514/blackberry-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-brown-sugar-cake-235771.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-brown-sugar-cake-235771.json
new file mode 100644
index 000000000..50159cc24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-brown-sugar-cake-235771.json
@@ -0,0 +1,69 @@
+{
+    "directions": [
+        "Mash blackberries with sugar using a potato masher or fork in a 3- to 4-quart heavy saucepan. Cook over moderately high heat, stirring occasionally, until slightly thickened, about 7 minutes. Stir in lemon juice, then force through a sieve into a bowl, discarding seeds. Chill jam, its surface covered with wax paper, until softly set, at least 15 minutes.",
+        "Put oven racks in upper and lower thirds of oven and preheat oven to 350\u00b0F.",
+        "Pulse walnuts with 1/2 cup granulated sugar in a food processor until finely ground.",
+        "Generously butter cake pans and put a rounded 1/3 cup nut mixture into each pan. Tilt each pan to coat bottom and sides with nut mixture, letting excess remain in bottom of pan.",
+        "Sift together flour, baking soda, and salt in a bowl. Stir together buttermilk, orange zest and juice, and vanilla in a small bowl.",
+        "Beat together butter (2 sticks), brown sugar, and remaining 1/2 cup granulated sugar in bowl of mixer with paddle attachment at medium-high speed until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low and add flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing just until batter is smooth. Divide batter among cake pans.",
+        "Bake, switching position of pans halfway through baking, until a wooden pick or skewer inserted in centers of cakes comes out clean and edges begin to pull away from sides of pans, about 30 minutes. Cool in pans on racks 15 minutes, then run a thin knife around edge of each pan. Invert racks over pans, then flip cakes onto racks to cool completely, about 1 hour.",
+        "Put egg whites and salt in cleaned bowl of mixer.",
+        "Bring brown sugar and water to a boil in a 1-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved, and washing down side of pan occasionally with a pastry brush dipped in water. When sugar syrup reaches a boil, start beating egg whites with whisk attachment at medium-high speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)",
+        "Meanwhile, put thermometer into sugar syrup and continue boiling until syrup reaches 238 to 242\u00b0F (soft ball stage). Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup down side of bowl into egg whites (avoid beaters), beating constantly.",
+        "Continue to beat meringue, scraping down bowl once or twice with a rubber spatula, until meringue is cool to the touch, about 10 minutes. (It is important that meringue is properly cooled before proceeding.)",
+        "With mixer at medium speed, gradually add butter to meringue 1 piece at a time, beating well after each addition and until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together as beating continues.) Add vanilla and beat 1 minute more.",
+        "Put 1 cake layer, nut side up, on a cake plate or platter. Spread 1 1/2 cups buttercream on top but not side, then top with another cake layer, nut side up. Spread top with 1 1/2 cups buttercream, then top with remaining layer, nut side up.",
+        "Gently toss whole blackberries with jam in a large bowl. Arrange blackberries, stemmed sides down, on top of cake."
+    ],
+    "ingredients": [
+        "1 lb blackberries (about 3 1/2 cups)",
+        "1/2 cup sugar",
+        "1 teaspoon fresh lemon juice",
+        "2/3 cup walnuts (2 oz)",
+        "1 cup granulated sugar",
+        "2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pans",
+        "2 cups all-purpose flour",
+        "1 1/4 teaspoons baking soda",
+        "3/4 teaspoon salt",
+        "1 cup well-shaken buttermilk",
+        "1 teaspoon finely grated fresh orange zest",
+        "2 tablespoons fresh orange juice",
+        "1 1/2 teaspoons vanilla",
+        "1 cup packed light brown sugar",
+        "2 large eggs",
+        "3 large egg whites at room temperature",
+        "1/4 teaspoon salt",
+        "3/4 cup packed dark brown sugar",
+        "1/3 cup water",
+        "3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened",
+        "1 1/2 teaspoons vanilla",
+        "1 lb blackberries (about 3 1/2 cups)",
+        "Special equipment: a heavy-duty stand mixer with whisk and paddle attachments; 3 (8-inch) round cake pans; 3 cooling racks; a candy thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Food Processor",
+        "Mixer",
+        "Berry",
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Blackberry",
+        "Walnut",
+        "Summer",
+        "Party",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry Brown-Sugar Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-brown-sugar-cake-235771"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-butter-tarts.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-butter-tarts.json
new file mode 100644
index 000000000..6d0ba9124
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-butter-tarts.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.",
+        "Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.",
+        "Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.",
+        "Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes."
+    ],
+    "ingredients": [
+        "12 (3 inch) unbaked tart shells",
+        "1 cup fresh blackberries, rinsed and patted dry",
+        "1 lemon, zested",
+        "3/4 cup brown sugar",
+        "1/3 cup honey",
+        "1 egg",
+        "2 tablespoons melted butter",
+        "1 tablespoon vanilla extract",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Butter Tarts",
+    "url": "http://allrecipes.com/recipe/241124/blackberry-butter-tarts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-cake-filling.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-cake-filling.json
new file mode 100644
index 000000000..9c306de1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-cake-filling.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, stirring constantly, until sauce is heated through and thickened, about 1 minute."
+    ],
+    "ingredients": [
+        "1 (6 ounce) container blackberries, mashed",
+        "3/4 cup confectioners' sugar",
+        "2 teaspoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Cake Filling",
+    "url": "http://allrecipes.com/recipe/238671/blackberry-cake-filling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-chocolate-chip-pie.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-chocolate-chip-pie.json
new file mode 100644
index 000000000..69abf2bbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-chocolate-chip-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.",
+        "In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.",
+        "Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing."
+    ],
+    "ingredients": [
+        "1 (15 ounce) package pastry for a 9 inch double crust pie",
+        "3/4 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "3/4 teaspoon ground cinnamon",
+        "4 cups blackberries",
+        "3/4 cup semisweet chocolate chips",
+        "1/2 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry-Chocolate Chip Pie",
+    "url": "http://allrecipes.com/recipe/84373/blackberry-chocolate-chip-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-cinnamon-cobbler-238810.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-cinnamon-cobbler-238810.json
new file mode 100644
index 000000000..c542cb4c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-cinnamon-cobbler-238810.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Toss berries, 1/3 cup sugar, cornstarch, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand 10 minutes, tossing occasionally. Transfer to 9-inch deep-dish glass pie plate. Bake until berries soften, about 15 minutes.",
+        "Meanwhile, combine baking mix and lemon peel in medium bowl. Add cream, tossing until soft dough forms.",
+        "Drop dough by heaping tablespoonfuls over filling. Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in cup; sprinkle cinnamon-sugar over top. Bake until filling bubbles thickly and tester inserted into biscuits comes out clean, about 25 minutes. Spoon cobbler into bowls. Top with ice cream."
+    ],
+    "ingredients": [
+        "6 cups fresh blackberries",
+        "1/3 cup plus 2 tablespoons sugar",
+        "2 tablespoons cornstarch",
+        "1 tablespoon fresh lemon juice",
+        "3/4 teaspoon ground cinnamon, divided",
+        "1 1/4 cups buttermilk baking mix (such as Bisquick)",
+        "1 1/2 teaspoons finely grated lemon peel",
+        "1/2 cup chilled whipping cream",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Fourth of July",
+        "Quick & Easy",
+        "Blackberry",
+        "Summer",
+        "Cinnamon",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry-Cinnamon Cobbler",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-cinnamon-cobbler-238810"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-delight.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-delight.json
new file mode 100644
index 000000000..ac0702752
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-delight.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place butter into the bottom of a 9x13-inch baking dish and place in the oven until butter is melted, about 5 minutes. Whisk flour, sugar, milk, and baking powder into a smooth batter in a bowl. Pour batter over melted butter without stirring.",
+        "Mix blackberries with blackberry jam in a separate bowl and spoon blackberries and any accumulated juice evenly over the batter.",
+        "Bake in the preheated oven until blackberries are bubbling and cobbler is set, about 1 hour."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup all-purpose flour",
+        "3/4 cup white sugar",
+        "3/4 cup milk",
+        "2 teaspoons baking powder",
+        "4 cups fresh blackberries",
+        "1/2 cup seedless blackberry jam"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Cobbler Delight",
+    "url": "http://allrecipes.com/recipe/227983/blackberry-cobbler-delight/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-ii.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-ii.json
new file mode 100644
index 000000000..a2108797f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.",
+        "In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.",
+        "In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.",
+        "Bake 25 minutes in the preheated oven, until dough is golden brown."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 1/2 cups white sugar, divided",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "6 tablespoons cold butter",
+        "1/4 cup boiling water",
+        "2 tablespoons cornstarch",
+        "1/4 cup cold water",
+        "1 tablespoon lemon juice",
+        "4 cups fresh blackberries, rinsed and drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Cobbler II",
+    "url": "http://allrecipes.com/recipe/65155/blackberry-cobbler-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-maguire-12382.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-maguire-12382.json
new file mode 100644
index 000000000..9bd8fa6d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-maguire-12382.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "In a 10-inch glass pie plate or baking dish melt 1/2 stick uncut butter in oven.",
+        "In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved.",
+        "In a food processor pulse together flour and remaining 1/2 stick cut-up butter until mixture resembles fine meal. Add milk and pulse just until a dough forms. Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11- by 9-inch rectangle. Sprinkle dough with cinnamon and scatter blackberries evenly over top. Beginning with a long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick slices. (Slices will come apart and be messy). Arrange slices, cut sides up, on melted butter in pie plate or baking dish. Pour sugar syrup over slices, soaking dough, and bake \u00abcobbler\u00bb in middle of oven 45 minutes. Sprinkle remaining 2 tablespoons sugar over cobbler and bake 15 minutes more, or until golden.",
+        "Serve cobbler warm with ice cream."
+    ],
+    "ingredients": [
+        "1 stick (1/2 cup) unsalted butter, 1/2 stick cut into bits and chilled",
+        "1 cup water",
+        "1 cup plus 2 tablespoons sugar",
+        "1 1/2 cups self-rising cake flour",
+        "1/3 cup milk",
+        "1/2 teaspoon cinnamon",
+        "3 cups fresh or thawed frozen blackberries (about 1 pound)",
+        "Accompaniment if desired: vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Blackberry",
+        "Summer",
+        "Cinnamon",
+        "Gourmet",
+        "Florida"
+    ],
+    "title": "Blackberry \"Cobbler\" Maguire",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-cobbler-maguire-12382"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-recipe.json
new file mode 100644
index 000000000..e6c931427
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler-recipe.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.",
+        "In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.",
+        "Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!"
+    ],
+    "ingredients": [
+        "1/2 stick butter, melted, plus more for greasing pan",
+        "1 1/4 cups plus 2 tablespoons sugar",
+        "1 cup self-rising flour",
+        "1 cup whole milk",
+        "2 cups fresh (or frozen) blackberries",
+        "Whipped cream and/or ice cream, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Easy Baking",
+        "Blackberry Dessert",
+        "Fruit Dessert Recipes",
+        "Blackberry",
+        "Fruit",
+        "Baking"
+    ],
+    "title": "Blackberry Cobbler",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/blackberry-cobbler-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler.json
new file mode 100644
index 000000000..feefdad22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-cobbler.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.",
+        "In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.",
+        "Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 cups self-rising flour",
+        "2 cups white sugar",
+        "2 cups milk",
+        "3 1/2 cups blackberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Cobbler",
+    "url": "http://allrecipes.com/recipe/17933/blackberry-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-compote-103573.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-compote-103573.json
new file mode 100644
index 000000000..b5e277347
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-compote-103573.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Bring water, sugar, juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Cool syrup to lukewarm and discard allspice.",
+        "Pur\u00e9e 2 cups blackberries with all of syrup in a blender. Force pur\u00e9e through a fine sieve into a bowl to remove seeds. Stir remaining cup berries into sauce."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/3 cup sugar",
+        "1 1/2 tablespoons fresh lemon juice",
+        "3 or 4 whole allspice",
+        "3 cups fresh or frozen blackberries (1 1/2 pints)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Berry",
+        "Dessert",
+        "Summer",
+        "Vegan",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-compote-103573"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-crisp.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-crisp.json
new file mode 100644
index 000000000..a2a6328ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-crisp.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.",
+        "Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.",
+        "Bake in the preheated oven until golden brown, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 cup rolled oats",
+        "1 cup brown sugar",
+        "3/4 cup all-purpose flour, divided",
+        "1/2 cup butter, softened",
+        "4 cups fresh blackberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Crisp",
+    "url": "http://allrecipes.com/recipe/244756/blackberry-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-gin-fizz-51104460.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-gin-fizz-51104460.json
new file mode 100644
index 000000000..2a2477c25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-gin-fizz-51104460.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Pur\u00e9e blackberries and sugar in a blender. Let stand, stirring occasionally, until sugar is dissolved, about 10 minutes. Strain pur\u00e9e through a fine-mesh sieve into a pitcher (there will be about 3/4 cup); discard seeds in sieve. Stir gin and lime juice into pitcher.",
+        "Divide drink among ice-filled glasses; top with soda. Garnish each with a basil sprig."
+    ],
+    "ingredients": [
+        "1 6-ounce container blackberries",
+        "1/2 cup sugar",
+        "2 cups gin",
+        "1 cup fresh lime juice",
+        "Club soda",
+        "8 sprigs Thai basil or sweet basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Alcoholic",
+        "Berry",
+        "Fruit",
+        "Cocktail Party",
+        "Fourth of July",
+        "Cocktail",
+        "Blackberry",
+        "Spirit",
+        "Summer",
+        "Shower",
+        "Party",
+        "Drink"
+    ],
+    "title": "Blackberry-Gin Fizz",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-gin-fizz-51104460"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-grunt.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-grunt.json
new file mode 100644
index 000000000..f50685edc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-grunt.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.",
+        "Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.",
+        "Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together.",
+        "Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.",
+        "Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling.",
+        "Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.",
+        "Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.",
+        "Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.",
+        "Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup whole wheat flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon kosher salt",
+        "1/4 teaspoon baking soda",
+        "1/4 cup chilled butter, cut into small pieces",
+        "1 cup buttermilk",
+        "1 tablespoon all-purpose flour for dusting",
+        "6 cups blackberries",
+        "1 1/4 cups raw sugar",
+        "1 cup water",
+        "2 tablespoons butter",
+        "1 tablespoon raw sugar, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Grunt",
+    "url": "http://allrecipes.com/recipe/229579/blackberry-grunt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-habanero-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-habanero-bbq-sauce.json
new file mode 100644
index 000000000..36a31de0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-habanero-bbq-sauce.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper,  red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat.",
+        "Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers.",
+        "Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth."
+    ],
+    "ingredients": [
+        "1 quart fresh blackberries",
+        "1 (46 fluid ounce) bottle ketchup",
+        "2 cups blackberry jelly",
+        "2 cups white sugar",
+        "1 cup raspberry balsamic vinegar",
+        "1 cup light corn syrup",
+        "1 (6 ounce) can tomato paste",
+        "1/2 cup frozen limeade concentrate",
+        "1/2 cup cider vinegar",
+        "2 tablespoons finely ground sea salt",
+        "2 tablespoons bourbon whiskey",
+        "1 tablespoon garlic powder",
+        "2 teaspoons liquid smoke flavoring",
+        "1 tablespoon ground ginger",
+        "1 tablespoon ground dried chipotle pepper",
+        "1 tablespoon red pepper flakes",
+        "1 tablespoon finely ground black pepper",
+        "1 teaspoon teriyaki sauce",
+        "1 teaspoon hot pepper sauce",
+        "3 habanero peppers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Habanero BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/234526/blackberry-habanero-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-hand-pies-235489.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-hand-pies-235489.json
new file mode 100644
index 000000000..0cfce0b7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-hand-pies-235489.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Cook blackberries, apple, semolina flour, cinnamon and 6 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes. Transfer to a shallow bowl to cool.",
+        "Put oven racks in upper and lower thirds of oven and preheat oven to 375\u00b0F. Line baking sheets with parchment.",
+        "Roll out half of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a 16- by 11-inch rectangle, then trim into a 15- by 10-inch rectangle, reserving scraps. Cut into 6 (5-inch) squares. Place a heaping tablespoon of fruit filling in center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer to a lined baking sheet and press tines of a fork around edges of triangle. Make 5 more triangles in same manner, arranging them 1 inch apart on baking sheet. Repeat with remaining dough and filling, rerolling all of the scraps together once to make 12 triangles total.",
+        "Brush triangles with milk and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 30 minutes total. Transfer pies to racks to cool."
+    ],
+    "ingredients": [
+        "2 cups blackberries (3/4 pound)",
+        "1 large Golden Delicious apple, peeled and coarsely grated",
+        "2 tablespoons plus 1 teaspoon semolina flour",
+        "1/4 teaspoon cinnamon",
+        "8 tablespoons sugar",
+        "Pastry dough for a double-crust pie",
+        "2 tablespoons milk",
+        "2 large (17- by 12-inch) baking sheets; parchment paper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Blackberry",
+        "Apple",
+        "Semolina",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry Hand Pies",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-hand-pies-235489"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-honey-and-yogurt-pops-360253.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-honey-and-yogurt-pops-360253.json
new file mode 100644
index 000000000..e4b0382b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-honey-and-yogurt-pops-360253.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.",
+        "Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.",
+        "Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.",
+        "Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve."
+    ],
+    "ingredients": [
+        "2/3 cup water",
+        "2/3 cup sugar",
+        "3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)",
+        "1 cup plain nonfat yogurt (preferably organic)",
+        "5 teaspoons honey",
+        "4 teaspoons fresh lemon juice",
+        "1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)",
+        "10 ice pop sticks or lollipop sticks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Low Fat",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Yogurt",
+        "Low Cal",
+        "Backyard BBQ",
+        "Frozen Dessert",
+        "Blackberry",
+        "Summer",
+        "Healthy",
+        "Low Cholesterol",
+        "Honey"
+    ],
+    "title": "Blackberry, Honey and Yogurt Pops",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-honey-and-yogurt-pops-360253"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-infused-tequila.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-infused-tequila.json
new file mode 100644
index 000000000..b393dacef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-infused-tequila.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Put the blackberries into a 1.5-liter bottle. Zest lime and add zest to bottle. Remove and discard remaining pith and connective membranes from the lime; putting only the remaining pulp into the bottle. Pour tequila into the bottle.",
+        "Seal the bottle and store in a cool, dark place for 2 weeks, shaking once daily.",
+        "Strain tequila through cheesecloth or coffee filter. Stir simple syrup into the tequila."
+    ],
+    "ingredients": [
+        "1 cup fresh blackberries",
+        "1 lime",
+        "1 (750 milliliter) bottle tequila",
+        "1/4 cup simple syrup, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry-Infused Tequila",
+    "url": "http://allrecipes.com/recipe/235680/blackberry-infused-tequila/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-jalapeno-jelly.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-jalapeno-jelly.json
new file mode 100644
index 000000000..fb826f5d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-jalapeno-jelly.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.",
+        "Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken."
+    ],
+    "ingredients": [
+        "1 (1.75 ounce) package powdered pectin",
+        "1/2 cup white sugar",
+        "4 cups blackberry juice",
+        "1 green jalapeno pepper, minced",
+        "1 red jalapeno pepper, minced",
+        "3 1/2 cups white sugar",
+        "5 half pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Jalapeno Jelly",
+    "url": "http://allrecipes.com/recipe/210067/blackberry-jalapeno-jelly/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-i.json
new file mode 100644
index 000000000..f343b1413
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-i.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.",
+        "Dissolve soda in buttermilk, stirring well.",
+        "Cream butter or margarine and sugar, beating well.  Add egg yolks, beating mixture well.  Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture.  Fold in blackberry jam.  Pour batter into a greased and floured 10 inch bundt pan.",
+        "Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done.  Cool in pan for 15 minutes.  Remove from pan, and cool complete.",
+        "Combine  confectioners' sugar, milk, butter or margarine, and vanilla.  Beat until mixture is smooth.  Spoon over cooled cake"
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 cup white sugar",
+        "2 egg yolks",
+        "1 teaspoon baking soda",
+        "1 cup buttermilk",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 teaspoon unsweetened cocoa powder",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground allspice",
+        "1 cup blackberry preserves",
+        "1 cup sifted confectioners' sugar",
+        "2 tablespoons milk",
+        "1 tablespoon butter, softened",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Jam Cake I",
+    "url": "http://allrecipes.com/recipe/8070/blackberry-jam-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-ii.json
new file mode 100644
index 000000000..a8be81e46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.",
+        "In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "2 tablespoons unsweetened cocoa powder",
+        "1/2 cup milk",
+        "1 teaspoon vanilla extract",
+        "2 eggs",
+        "1/2 cup butter",
+        "1 cup dark brown sugar",
+        "1 cup sour milk",
+        "1 teaspoon baking soda",
+        "2 1/2 cups all-purpose flour",
+        "1 1/4 cups blackberry preserves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Jam Cake II",
+    "url": "http://allrecipes.com/recipe/25962/blackberry-jam-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-iii.json
new file mode 100644
index 000000000..119d1572a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-iii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.",
+        "Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 cup white sugar",
+        "6 eggs",
+        "1 cup buttermilk",
+        "3 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 tablespoon ground cinnamon",
+        "1 tablespoon ground allspice",
+        "1 tablespoon ground cloves",
+        "1 cup seedless blackberry jam"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Jam Cake III",
+    "url": "http://allrecipes.com/recipe/25963/blackberry-jam-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-with-caramel-icing-11032.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-with-caramel-icing-11032.json
new file mode 100644
index 000000000..ca021470b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam-cake-with-caramel-icing-11032.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake the layers in the middle of a preheated 325\u00b0F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely.",
+        "In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238\u00b0F. on a candy thermometer. Transfer the mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.",
+        "Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing."
+    ],
+    "ingredients": [
+        "2 sticks (1 cup) unsalted butter",
+        "2 cups sugar",
+        "5 large eggs, beaten",
+        "3 cups plus 1 tablespoon sifted all-purpose flour",
+        "1 1/2 teaspoons allspice",
+        "1 1/2 teaspoons ground cloves",
+        "1/2 teaspoon cinnamon",
+        "1/4 teaspoon salt",
+        "1 cup buttermilk",
+        "1 teaspoon baking soda",
+        "1 cup chopped raisins or dates",
+        "1 cup chopped pecans",
+        "1 cup seedless blackberry jam",
+        "3 cups light brown sugar",
+        "1 cup evaporated milk",
+        "1 stick (1/2 cup) unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Blackberry",
+        "Raisin",
+        "Pecan",
+        "Gourmet"
+    ],
+    "title": "Blackberry Jam Cake with Caramel Icing",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-jam-cake-with-caramel-icing-11032"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-jam.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam.json
new file mode 100644
index 000000000..2099df6b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-jam.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.",
+        "Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice."
+    ],
+    "ingredients": [
+        "4 cups blackberries",
+        "1 cup white sugar",
+        "2 tablespoons cornstarch",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground allspice",
+        "1/2 teaspoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Jam",
+    "url": "http://allrecipes.com/recipe/223332/blackberry-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-kir-royale-102811.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-kir-royale-102811.json
new file mode 100644
index 000000000..e9ba2f1cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-kir-royale-102811.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Puree berries in processor. Press puree through sieve into small bowl; discard seeds. Spoon 1 tablespoon berry puree and 1 tablespoon cr\u00e8me de cassis into each of 4 champagne flutes. Fill each flute with champagne and serve."
+    ],
+    "ingredients": [
+        "1 1/4 cups frozen unsweetened blackberries (about 5 ounces), thawed",
+        "4 tablespoons cr\u00e8me de cassis (preferably imported)",
+        "1 750-ml bottle chilled champagne or other sparkling wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Champagne",
+        "Liqueur",
+        "Food Processor",
+        "Brunch",
+        "Cocktail Party",
+        "Cocktail",
+        "Blackberry",
+        "Summer",
+        "Engagement Party",
+        "Drink",
+        "California"
+    ],
+    "title": "Blackberry Kir Royale",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-kir-royale-102811"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-kir-royale-200545.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-kir-royale-200545.json
new file mode 100644
index 000000000..19bdbb1ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-kir-royale-200545.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Puree berries in processor. Press puree through sieve into small bowl; discard seeds. Spoon 1 tablespoon berry puree and 1 tablespoon cr\u00e8me de cassis into each of 4 champagne flutes. Fill each flute with champagne and serve."
+    ],
+    "ingredients": [
+        "1 1/4 cups frozen unsweetened blackberries (about 5 ounces), thawed",
+        "4 tablespoons cr\u00e8me de cassis (preferably imported)",
+        "1 750-ml bottle chilled champagne or other sparkling wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Champagne",
+        "Liqueur",
+        "Alcoholic",
+        "Cocktail Party",
+        "Aperitif",
+        "Blackberry",
+        "Currant",
+        "Drink"
+    ],
+    "title": "Blackberry Kir Royale",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-kir-royale-200545"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-lemon-and-gingersnap-cheesecake-pudding-360229.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-lemon-and-gingersnap-cheesecake-pudding-360229.json
new file mode 100644
index 000000000..79391045b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-lemon-and-gingersnap-cheesecake-pudding-360229.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.",
+        "Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.",
+        "Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.",
+        "Uncover desserts. Spoon remaining berry mixture over and serve."
+    ],
+    "ingredients": [
+        "6 tablespoons (3/4 stick) unsalted butter",
+        "2/3 cup sugar",
+        "1/2 cup fresh lemon juice",
+        "2 tablespoons finely grated lemon peel",
+        "2 tablespoons heavy whipping cream",
+        "Pinch of salt",
+        "2 large eggs",
+        "3 large egg yolks",
+        "2 cups fresh blackberries (about 12 ounces)",
+        "3 tablespoons sugar",
+        "2 tablespoons limoncello",
+        "1 teaspoon finely grated lemon peel",
+        "4 ounces gingersnap cookies (about 16)",
+        "1 1/2 cups chilled heavy whipping cream",
+        "1/3 cup mascarpone cheese",
+        "Pinch of salt",
+        "Even easier: High-quality purchased lemon curd can be used in place of homemade.",
+        "Ingredient info: Limoncello is an Italian lemon liqueur available at many supermarkets and at liquor stores. Mascarpone, an Italian cream cheese, is sold at supermarkets and Italian markets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Milk/Cream",
+        "Ginger",
+        "Dessert",
+        "Freeze/Chill",
+        "High Fiber",
+        "Blackberry",
+        "Lemon",
+        "Marscarpone",
+        "Vegetarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry, Lemon, and Gingersnap Cheesecake Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-lemon-and-gingersnap-cheesecake-pudding-360229"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-lemon-pie.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-lemon-pie.json
new file mode 100644
index 000000000..7a3014c6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-lemon-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.",
+        "In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.",
+        "Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "3/4 cup brown sugar",
+        "1 tablespoon lemon zest",
+        "4 cups fresh blackberries, rinsed and drained",
+        "1 cup white sugar",
+        "1/2 cup all-purpose flour",
+        "1 tablespoon lemon zest",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry-Lemon Pie",
+    "url": "http://allrecipes.com/recipe/20667/blackberry-lemon-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-lemonade.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-lemonade.json
new file mode 100644
index 000000000..3fd810fa4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-lemonade.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place blackberries into a bowl. Pour boiling water on top. Let sit until steam stops rising from the bowl, about 10 minutes.",
+        "Transfer mixture to a pitcher; stir in sugar. Pour in lemon juice and cold water. Place in the refrigerator until chilled. Serve over ice cubes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4469952.jpg",
+    "ingredients": [
+        "3 tablespoons blackberries",
+        "1 1/3 cups boiling water",
+        "1/2 cup white sugar",
+        "5 lemons, juiced",
+        "3 1/2 cups water",
+        "ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Lemonade",
+    "url": "http://allrecipes.com/recipe/247085/blackberry-lemonade/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-lime-margaritas-200833.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-lime-margaritas-200833.json
new file mode 100644
index 000000000..6a0e0f8dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-lime-margaritas-200833.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Puree blackberries in a blender. Force puree through a fine sieve into a small bowl and discard solids. In a cocktail shaker, combine 1/2 cup puree and remaining ingredients and shake well. Strain drink into 4 stemmed glasses."
+    ],
+    "ingredients": [
+        "2 cups (about 11 ounces) blackberries",
+        "2 cups ice cubes",
+        "1/2 cup fresh lime juice",
+        "3/4 cup white tequila",
+        "1/4 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tequila",
+        "Alcoholic",
+        "Berry",
+        "Cocktail Party",
+        "Backyard BBQ",
+        "Blackberry",
+        "Lime",
+        "Spirit",
+        "Summer",
+        "Shower",
+        "Party",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Blackberry Lime Margaritas",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-lime-margaritas-200833"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-mint-syrup-103800.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-mint-syrup-103800.json
new file mode 100644
index 000000000..cce9e41cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-mint-syrup-103800.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Stir 1/4 cup water, sugar and mint in medium saucepan over medium heat until sugar dissolves and syrup comes to simmer. Remove from heat. Cover and let steep 5 minutes. Add thawed blackberries with juices, reserved blackberry puree from Frozen Blackberry-Cream Pops, and cassis. Transfer mixture to blender and puree until smooth. Strain sauce into medium bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Chill until cold. (Can be prepared 2 days ahead. Cover and keep refrigerated.)"
+    ],
+    "ingredients": [
+        "1/4 cup water",
+        "1/4 cup sugar",
+        "1 tablespoon minced fresh mint",
+        "1 cup frozen unsweetened blackberries (about 4 ounces), thawed, juices reserved",
+        "3 tablespoons (about) blackberry puree (reserved fromFrozen Blackberry-Cream Pops",
+        "2 tablespoons cr\u00e8me de cassis (black-currant-flavored liqueur) or berry syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Vegetarian",
+        "Blackberry",
+        "Mint",
+        "Summer",
+        "Chill",
+        "Vegan",
+        "Fat Free",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry-Mint Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-mint-syrup-103800"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-mojito.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-mojito.json
new file mode 100644
index 000000000..9510ca587
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-mojito.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine blackberries, raw sugar, mint leaves, lemon juice, and lime juice in a tall glass; muddle until mint leaves and blackberries are slightly crushed. Add lemon-lime beverage and vodka. Fill a cocktail shaker with ice; add blackberry mixture. Cover shaker and shake; pour into a glass."
+    ],
+    "ingredients": [
+        "1/2 cup fresh blackberries",
+        "1/4 cup raw sugar",
+        "6 large mint leaves",
+        "1 tablespoon lemon juice",
+        "1 tablespoon lime juice",
+        "4 fluid ounces lemon-lime-flavored carbonated beverage (such as 7UP\u00ae), or as needed",
+        "2 fluid ounces vodka",
+        "4 cubes ice, or as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Mojito",
+    "url": "http://allrecipes.com/recipe/244674/blackberry-mojito/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-mojitos-51167020.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-mojitos-51167020.json
new file mode 100644
index 000000000..d004f57ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-mojitos-51167020.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "1. Add the mint leaves, blackberries, and agave syrup to a cocktail shaker. Using a muddler or the handle of a wooden spoon, muddle the ingredients until the mint is fragrant. Add the ice cubes, rum, and lime juice. Cover and shake vigorously to chill.",
+        "2. Fill 2 rocks or highball glasses with crushed ice and strain the liquid into the glasses. Top with club soda and garnish each with a slice of lime."
+    ],
+    "ingredients": [
+        "8 fresh mint leaves, plus more for garnish",
+        "1/2 cup fresh blackberries",
+        "1 tablespoon light agave syrup",
+        "Ice cubes",
+        "1/2 cup light rum",
+        "1/4 cup fresh lime juice",
+        "Crushed ice",
+        "Lime-flavored club soda",
+        "Lime slices, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Alcoholic",
+        "Cocktail Party",
+        "Fourth of July",
+        "Cocktail",
+        "Blackberry",
+        "Mint",
+        "Summer",
+        "Lime Juice",
+        "Drink"
+    ],
+    "title": "Blackberry Mojitos",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-mojitos-51167020"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-moonshine-51231010.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-moonshine-51231010.json
new file mode 100644
index 000000000..55fa50ffe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-moonshine-51231010.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a shot glass."
+    ],
+    "ingredients": [
+        "3/4 ounce unaged white whiskey (e.g., moonshine)",
+        "1/4 ounce blackberry liqueur",
+        "1/4 ounce blackberry puree (or muddle one blackberry with a splash of simple syrup)",
+        "Juice from 1 lemon wedge"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Blackberry",
+        "Party",
+        "Drink"
+    ],
+    "title": "Blackberry Moonshine",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-moonshine-51231010"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-mousse-106676.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-mousse-106676.json
new file mode 100644
index 000000000..b2021d797
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-mousse-106676.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "1. Soak gelatin in 2 tablespoons of cold water in a saucepan for 5 minutes. Add the orange juice, zest, and berries; bring just to a boil, stirring. Cool to room temperature; reserve.",
+        "2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.",
+        "3. Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.",
+        "4. Add egg yolk mixture to blackberry mixture and stir until well-blended. Whip heavy cream to soft peaks and fold gently into blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve.",
+        "5. Garnish with whole blackberries and a mint sprig."
+    ],
+    "ingredients": [
+        "1 tablespoon unflavored gelatin",
+        "Juice and grated zest of 1 orange",
+        "2 bags (10 ounces each) frozen blackberries, without sugar; reserve several for garnish",
+        "2 egg yolks",
+        "1/2 cup sugar",
+        "2 tablespoons Cointreau, Grand Marnier , or other orange-flavored liqueur",
+        "2 cups heavy cream",
+        "8 to 10 mint sprigs, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dessert",
+        "Freeze/Chill",
+        "Blackberry",
+        "Fall",
+        "Summer",
+        "Chill",
+        "Parade"
+    ],
+    "title": "Blackberry Mousse",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-mousse-106676"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-muffins.json
new file mode 100644
index 000000000..27c949ff2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.",
+        "Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.",
+        "Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1 egg",
+        "3 tablespoons butter, melted",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 cup rolled oats",
+        "1 cup packed dark brown sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon pumpkin pie spice",
+        "1/2 teaspoon salt",
+        "1 1/2 cups fresh blackberries",
+        "1/4 cup turbinado raw sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Muffins",
+    "url": "http://allrecipes.com/recipe/217142/blackberry-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-pastry-bread.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-pastry-bread.json
new file mode 100644
index 000000000..8586c10be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-pastry-bread.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.",
+        "Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.",
+        "Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Toss blackberries with sugar.",
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.",
+        "Roll each ball out to a 9x12-inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.",
+        "Bake in the preheated oven until golden brown, 25 to 30 minutes. Sprinkle with confectioners' sugar before serving."
+    ],
+    "ingredients": [
+        "1/2 cup warm milk (110 to 115 degrees F)",
+        "1 tablespoon white sugar",
+        "1 (.25 ounce) package active dry yeast",
+        "3 egg yolks",
+        "1 cup whipping cream",
+        "3 1/2 cups all-purpose flour",
+        "1/4 cup white sugar",
+        "1 teaspoon salt",
+        "1/2 cup butter, chilled",
+        "1 cup blackberries",
+        "2 tablespoons white sugar, or to taste",
+        "1 tablespoon confectioner's sugar, for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Pastry Bread",
+    "url": "http://allrecipes.com/recipe/180927/blackberry-pastry-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-peach-cobbler-232638.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-peach-cobbler-232638.json
new file mode 100644
index 000000000..c9fec9f51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-peach-cobbler-232638.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 425\u00b0F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity).",
+        "Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes.",
+        "While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.",
+        "Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "2 tablespoons cornstarch",
+        "1 1/2 cups plus 1 teaspoon sugar",
+        "1 1/4 lb blackberries (5 cups)",
+        "2 lb peaches (6 medium), peeled, pitted, and cut into 1/2-inch-thick wedges",
+        "3 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1 teaspoon salt",
+        "2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes",
+        "1 cup plus 3 tablespoons whole milk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Blackberry",
+        "Peach",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry Peach Cobbler",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-peach-cobbler-232638"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-peach-crisp-1215311.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-peach-crisp-1215311.json
new file mode 100644
index 000000000..31c5a5dc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-peach-crisp-1215311.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Heat oven to 375\u00b0F. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown."
+    ],
+    "ingredients": [
+        "Canola-oil cooking spray",
+        "1 cup fresh blackberries",
+        "1 cup fresh peaches, pitted and sliced",
+        "4 tsp fresh orange juice",
+        "1/2 tsp vanilla extract",
+        "3 tbsp whole-wheat flour",
+        "3 tbsp rolled oats",
+        "2 tbsp brown sugar",
+        "4 tsp canola oil",
+        "2 tsp honey",
+        "1 tsp cinnamon",
+        "1/8 tsp nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Citrus",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Low Fat",
+        "Vegetarian",
+        "Summer",
+        "Healthy",
+        "Self",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry-Peach Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-peach-crisp-1215311"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-peach-pie.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-peach-pie.json
new file mode 100644
index 000000000..3dabfd96a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-peach-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.",
+        "Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.",
+        "Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "3 cups fresh blackberries",
+        "3 fresh peaches - peeled, pitted, and sliced",
+        "3 tablespoons cornstarch",
+        "3/4 cup white sugar",
+        "1 double crust ready-to-use pie crust",
+        "2 tablespoons butter, melted",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Peach Pie",
+    "url": "http://allrecipes.com/recipe/145915/blackberry-peach-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-i.json
new file mode 100644
index 000000000..9b1ae51ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.",
+        "Brush the top crust with milk, and sprinkle with 1/4 cup sugar.",
+        "Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack."
+    ],
+    "ingredients": [
+        "4 cups fresh blackberries",
+        "1/2 cup white sugar",
+        "1/2 cup all-purpose flour",
+        "1 recipe pastry for a 9 inch double crust pie",
+        "2 tablespoons milk",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Pie I",
+    "url": "http://allrecipes.com/recipe/12284/blackberry-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-ii.json
new file mode 100644
index 000000000..95c144311
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix tapioca flour and sugar together, and blend mixture into the berries.",
+        "Line a pie dish with pastry.  Pour filling into pie shell, and cover with top crust.  Seal edges by pinching or fluting the edge.  Brush top with egg white and sprinkle with a little sugar.  Cut slits in top to allow steam to escape.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly."
+    ],
+    "ingredients": [
+        "4 1/2 cups fresh blackberries, rinsed and drained",
+        "1 1/2 cups white sugar",
+        "1/4 cup tapioca flour",
+        "1 recipe pastry for a 9 inch double crust pie",
+        "1 egg white, beaten",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Pie II",
+    "url": "http://allrecipes.com/recipe/12288/blackberry-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-iii.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-iii.json
new file mode 100644
index 000000000..e7d34ecb3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-iii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Line a 9 inch pie pan with half the pastry.  Save remaining pastry for top crust.  Chill both while preparing the blackberries.",
+        "Combine berries, flour, sugar, and lemon juice.  Spoon into pie shell, and dot with butter or margarine.  Cover with top crust, and slash in several places.",
+        "Bake for 15 minutes.  Reduce heat to 350 degrees F (175 degrees C).  Continue baking for 35 to 40 minutes, or until browned."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "4 cups fresh blackberries",
+        "3 tablespoons all-purpose flour",
+        "1 cup white sugar",
+        "1 tablespoon lemon juice",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Pie III",
+    "url": "http://allrecipes.com/recipe/12322/blackberry-pie-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-iv.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-iv.json
new file mode 100644
index 000000000..7c0579b30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-iv.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C.)",
+        "In a large mixing bowl, combine blackberries, sugar and tapioca. Be careful not to damage the berries. Pour into pie crust. Cover with top crust, seal and crimp edges, then cut slits in the top for steam vents. Top with pats of butter.",
+        "Bake in the preheated oven for 30 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "4 cups blackberries",
+        "1/2 cup white sugar",
+        "3 tablespoons tapioca",
+        "2 tablespoons butter",
+        "1 recipe pastry for a 9 inch double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Pie IV",
+    "url": "http://allrecipes.com/recipe/22530/blackberry-pie-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-oatmeal.json
new file mode 100644
index 000000000..93f7ab23f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-pie-oatmeal.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine water, oats, and salt in a saucepan; bring to a boil, stirring occasionally. Fold egg into oatmeal until incorporated. Reduce heat to medium-low and simmer oatmeal mixture until egg is cooked, 3 to 5 minutes. Stir in blackberry yogurt and applesauce."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1/2 cup rolled oats",
+        "1 pinch salt",
+        "1 egg",
+        "1 (6 ounce) container blackberry-flavored yogurt",
+        "1/3 cup unsweetened applesauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Pie Oatmeal",
+    "url": "http://allrecipes.com/recipe/223287/blackberry-pie-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-poblano-margarita-358556.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-poblano-margarita-358556.json
new file mode 100644
index 000000000..5ddc8a9bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-poblano-margarita-358556.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a cocktail shaker, muddle the blackberries and poblano peppers. Shake with the tequila, Cointreau, and ice. Strain into a martini glass."
+    ],
+    "ingredients": [
+        "1 tablespoon fresh blackberries",
+        "1 tablespoon diced poblano peppers, or 1 1/2 tablespoons, if very mild",
+        "1 ounce silver tequila",
+        "3/4 ounce Cointreau"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tequila",
+        "Alcoholic",
+        "Berry",
+        "Fruit",
+        "Cocktail Party",
+        "Cinco de Mayo",
+        "Cocktail",
+        "Margarita",
+        "Blackberry",
+        "Summer",
+        "Drink"
+    ],
+    "title": "Blackberry-Poblano Margarita",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-poblano-margarita-358556"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-pomegranate-quinoa-parfait.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-pomegranate-quinoa-parfait.json
new file mode 100644
index 000000000..6738cb296
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-pomegranate-quinoa-parfait.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine fruit spread and chia seeds in medium bowl. Stir in berries and quinoa. Combine yogurt and lemon peel in small bowl.",
+        "Divide half of quinoa mixture evenly into 4 parfait glasses. Reserve 2 tablespoons yogurt for garnish. Top quinoa mixture with 1/3 cup yogurt. Divide and spoon remaining quinoa mixture over yogurt. Top with dollop of yogurt and lemon slice. Chill."
+    ],
+    "ingredients": [
+        "1/2 cup Santa Cruz Organic\u00ae Blackberry Pomegranate Fruit Spread",
+        "1 tablespoon truRoots\u00ae Organic Chia Seeds",
+        "1 (6 ounce) container fresh blackberries",
+        "1 (6 ounce) container fresh raspberries",
+        "1 cup cooked truRoots\u00ae Accents\u00ae Organic Sprouted Quinoa Trio",
+        "1 1/3 cups vanilla Greek yogurt",
+        "1/2 teaspoon grated fresh lemon peel",
+        "4 lemon slices, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Pomegranate Quinoa Parfait",
+    "url": "http://allrecipes.com/recipe/255063/blackberry-pomegranate-quinoa-parfait/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-puff-pastry-tarts.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-puff-pastry-tarts.json
new file mode 100644
index 000000000..f650ee047
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-puff-pastry-tarts.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a cookie sheet.",
+        "Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.",
+        "Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.",
+        "Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.",
+        "Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8  blackberries. Place a puff pastry cap on top of each shell over the berries.",
+        "Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package frozen puff pastry shells, thawed",
+        "1 (8 ounce) package cream cheese, at room temperature",
+        "1/2 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup milk",
+        "1/4 cup turbinado sugar",
+        "1 1/2 cups fresh or frozen blackberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Puff Pastry Tarts",
+    "url": "http://allrecipes.com/recipe/137839/blackberry-puff-pastry-tarts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-raspberry-pie-106610.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-raspberry-pie-106610.json
new file mode 100644
index 000000000..52ece8e9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-raspberry-pie-106610.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Combine first 5 ingredients in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.",
+        "Preheat oven to 400\u00b0F. Spray 9-inch-diameter glass baking dish with nonstick spray. Whisk 3/4 cup sugar and cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes, tossing occasionally.",
+        "Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust to vent. Sprinkle with additional sugar, if desired.",
+        "Bake until crust is golden and filling is bubbling, about 50 minutes; cool 30 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 1/4 cups all purpose flour",
+        "1 cup cake flour",
+        "1 1/2 teaspoons grated lemon peel",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon baking powder",
+        "14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes",
+        "6 tablespoons (about) ice water",
+        "1 tablespoon apple cider vinegar",
+        "Nonstick vegetable oil spray",
+        "3/4 cup sugar",
+        "1/4 cup cornstarch",
+        "3 cups fresh raspberries",
+        "3 cups fresh blackberries",
+        "Additional sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Vinegar",
+        "Blackberry",
+        "Raspberry",
+        "Lemon",
+        "Summer"
+    ],
+    "title": "Blackberry-Raspberry Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-raspberry-pie-106610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-raspberry-sauce-14210.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-raspberry-sauce-14210.json
new file mode 100644
index 000000000..e007d7d20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-raspberry-sauce-14210.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped. Cool sauce. Sauce may be made 2 days ahead and chilled, covered."
+    ],
+    "ingredients": [
+        "1/2 cup sugar",
+        "1/3 cup water",
+        "1 cup picked-over blackberries",
+        "1 cup picked-over raspberries",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Blender",
+        "Dessert",
+        "Quick & Easy",
+        "Low Sodium",
+        "Blackberry",
+        "Raspberry",
+        "Chill",
+        "Boil",
+        "Gourmet"
+    ],
+    "title": "Blackberry-Raspberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-raspberry-sauce-14210"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-raspberry-sauce-231319.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-raspberry-sauce-231319.json
new file mode 100644
index 000000000..d9c309137
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-raspberry-sauce-231319.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mash 1/2 cup blackberries with fork in small bowl. Puree remaining berries in processor. Pour puree into strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Whisk preserves and mashed berries into puree. (Can be made 1 day ahead. Cover and refrigerate.)"
+    ],
+    "ingredients": [
+        "2 cups frozen blackberries, thawed",
+        "1/4 cup black raspberry preserves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Berry",
+        "Dessert",
+        "Vegetarian",
+        "Quick & Easy",
+        "Blackberry",
+        "Raspberry",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry-Raspberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-raspberry-sauce-231319"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-sangria.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-sangria.json
new file mode 100644
index 000000000..600323905
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-sangria.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine wine, brandy, triple sec, orange juice, and sugar together in a pitcher or bowl; add blackberries, strawberries, pineapple, apple, and ice and mix well. Refrigerate for 8 hours to overnight."
+    ],
+    "ingredients": [
+        "1 (750 milliliter) bottle Spanish red wine",
+        "12 fluid ounces blackberry brandy",
+        "1/2 cup triple sec",
+        "1/2 cup orange juice",
+        "1/4 cup white sugar",
+        "1/2 cup blackberries, or to taste",
+        "1/2 cup hulled strawberries, or to taste",
+        "1/2 cup chopped fresh pineapple",
+        "1 apple, chopped",
+        "ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Sangria",
+    "url": "http://allrecipes.com/recipe/247218/blackberry-sangria/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-semifreddi-with-walnut-meringue-108187.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-semifreddi-with-walnut-meringue-108187.json
new file mode 100644
index 000000000..737e7d32e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-semifreddi-with-walnut-meringue-108187.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 200\u00b0F.",
+        "Beat egg white with a pinch of salt in a small deep bowl with an electric mixer at medium speed until it holds soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, 3 to 5 minutes. Fold walnuts into meringue, then spread into a 9- by 6-inch rectangle (1/4 inch thick) on a parchment-lined baking sheet.",
+        "Bake meringue in middle of oven until crisp, about 1 hour. Slide meringue (on parchment) onto a rack and cool completely. Peel off paper and break meringue into 1/2-inch pieces.",
+        "Line bottom of molds with rounds of wax paper or parchment. Cut 10 (10-inch-long) strips of wax paper or parchment (wide enough to cover sides of molds) and arrange, ends overlapping, around insides of molds. Put lined molds in a baking pan (for transferring to freezer).",
+        "Pur\u00e9e blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Divide pur\u00e9e evenly between 2 bowls. Stir 2 tablespoons sugar and 1 teaspoon lemon juice into 1 bowl (for sauce) and chill, covered. Stir remaining 2 teaspoons lemon juice into other bowl (for semifreddo).",
+        "Beat eggs with a pinch of salt and remaining 1/3 cup sugar in a metal bowl with a handheld mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat until mixture registers 160\u00b0F on thermometer, 6 to 8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes. Fold in blackberry pur\u00e9e (reserved for semifreddo) gently but thoroughly.",
+        "Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into blackberry mixture, then fold in walnut meringue pieces. Spoon into molds, smoothing tops if necessary, and cover with plastic wrap. Freeze semifreddi until firm, at least 2 hours.",
+        "To serve, dip each mold in a bowl of hot water 3 seconds, then wipe dry and invert onto chilled dessert plates, using paper to help pull each semifreddo from mold. Remove paper and let desserts stand at room temperature 10 minutes to soften. Serve with blackberry sauce.",
+        "*Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-838-1901)."
+    ],
+    "ingredients": [
+        "1 large egg white at room temperature for 30 minutes",
+        "1/4 cup sugar",
+        "1/2 cup walnuts (1 1/2 ounces), toasted and finely chopped",
+        "1 pound fresh blackberries (3 1/2 cups)",
+        "1/3 cup plus 2 tablespoons sugar",
+        "3 teaspoons fresh lemon juice",
+        "2 large eggs",
+        "1 cup chilled heavy cream",
+        "Special equipment: parchment paper; 10 (5- to 6-ounce) stainless-steel or nonstick metal baba au rhum molds* or ramekins; an instant-read thermometer",
+        "Garnish: fresh blackberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Mixer",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Frozen Dessert",
+        "Blackberry",
+        "Walnut",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blackberry Semifreddi with Walnut Meringue",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-semifreddi-with-walnut-meringue-108187"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-shortbread-bars.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-shortbread-bars.json
new file mode 100644
index 000000000..e32d2d201
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-shortbread-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.",
+        "Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Grate 1 ball of frozen dough evenly into the bottom of a baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.",
+        "Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioner's sugar and cut into bars."
+    ],
+    "ingredients": [
+        "2 cups unsalted butter, softened",
+        "4 egg yolks",
+        "4 cups all-purpose flour",
+        "2 cups white sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon ground cardamom",
+        "1/3 teaspoon salt",
+        "1 cup blackberry jam",
+        "1/4 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Shortbread Bars",
+    "url": "http://allrecipes.com/recipe/233784/blackberry-shortbread-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-spinach-salad.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-spinach-salad.json
new file mode 100644
index 000000000..cac8e8a28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-spinach-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers."
+    ],
+    "ingredients": [
+        "3 cups baby spinach, rinsed and dried",
+        "1 pint fresh blackberries",
+        "6 ounces crumbled feta cheese",
+        "1 pint cherry tomatoes, halved",
+        "1 green onion, sliced",
+        "1/4 cup finely chopped walnuts (optional)",
+        "1/2 cup edible flowers (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Spinach Salad",
+    "url": "http://allrecipes.com/recipe/41637/blackberry-spinach-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-syrup.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-syrup.json
new file mode 100644
index 000000000..5ad51e985
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-syrup.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Mix the blackberry juice and sugar, bring to a boil.  Boil rapidly for 2 minutes.  Skim off foam.  Pour into HOT sterile jars or bottles.",
+        "This makes a thin syrup (like true maple syrup).  If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture."
+    ],
+    "ingredients": [
+        "4 cups blackberry juice",
+        "4 cups white sugar",
+        "1/3 (2 ounce) package powdered pectin (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Syrup",
+    "url": "http://allrecipes.com/recipe/14135/blackberry-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-tarragon-paletas-51236640.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-tarragon-paletas-51236640.json
new file mode 100644
index 000000000..82aa337eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-tarragon-paletas-51236640.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Pur\u00e9e 1 1/2 pints blackberries, 1 cup simple syrup, 1/4 cup fresh lemon juice, and 2 tablespoons fresh tarragon leaves until smooth.",
+        "Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours."
+    ],
+    "ingredients": [
+        "1 1/2 pints blackberries",
+        "1 cup simple syrup",
+        "1/4 cup fresh lemon juice",
+        "2 tablespoons fresh tarragon leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Freeze/Chill",
+        "Kid-Friendly",
+        "Frozen Dessert",
+        "Blackberry",
+        "Spring",
+        "Summer",
+        "Tarragon",
+        "Fat Free",
+        "Kidney Friendly"
+    ],
+    "title": "Blackberry-Tarragon Paletas",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-tarragon-paletas-51236640"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-thyme-margarita-238768.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-thyme-margarita-238768.json
new file mode 100644
index 000000000..e732eed91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-thyme-margarita-238768.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place 14 blackberries and 2 thyme sprigs in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, Simple Syrupepi:recipelink, lime juice, and Cointreau, then 1 cup ice. Stir to blend well. Strain into large glass measuring cup. Mix in sparkling wine. Divide remaining ice between 2 tall glasses. Pour Margarita mixture over. Garnish each with 1 blackberry and 1 thyme sprig.</epi:recipelink>"
+    ],
+    "ingredients": [
+        "16 large fresh blackberries, divided",
+        "4 small fresh thyme sprigs, divided",
+        "6 tablespoons 100% blue agave silver tequila",
+        "1/4 cup Simple Syrupepi:recipelink</epi:recipelink>",
+        "3 tablespoons fresh lime juice",
+        "1 tablespoon Cointreau or other orange liqueur",
+        "2 cups ice cubes, divided",
+        "1/4 cup chilled sparkling wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Tequila",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cinco de Mayo",
+        "Backyard BBQ",
+        "Cocktail",
+        "Margarita",
+        "Blackberry",
+        "Triple Sec",
+        "Summer",
+        "Thyme",
+        "Drink"
+    ],
+    "title": "Blackberry-Thyme Margarita",
+    "url": "http://www.epicurious.com/recipes/food/views/blackberry-thyme-margarita-238768"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-upside-down-cake.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-upside-down-cake.json
new file mode 100644
index 000000000..dfb79478e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-upside-down-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.",
+        "Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.",
+        "Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.",
+        "Pour batter over blackberry mixture in the 9-inch cake pan.",
+        "Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan."
+    ],
+    "ingredients": [
+        "Topping:",
+        "1/4 cup brown sugar",
+        "2 tablespoons butter",
+        "2 cups fresh blackberries",
+        "3/4 cup white sugar",
+        "Cake:",
+        "1 cup white sugar",
+        "1/2 cup butter, softened",
+        "2 eggs",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Upside Down Cake",
+    "url": "http://allrecipes.com/recipe/238203/blackberry-upside-down-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-wine-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-wine-cake-i.json
new file mode 100644
index 000000000..8ac2a7ea3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-wine-cake-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.",
+        "Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.",
+        "Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.",
+        "To Make Blackberry Wine Glaze: Mix together the confectioner's sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package white cake mix",
+        "1 (3 ounce) package blackberry Jell-O\u00ae",
+        "4 eggs",
+        "1/2 cup vegetable oil",
+        "1 1/2 cups blackberry wine",
+        "1/2 cup chopped pecans",
+        "1 cup confectioners' sugar",
+        "1/2 cup butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Wine Cake I",
+    "url": "http://allrecipes.com/recipe/7609/blackberry-wine-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-wine-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-wine-cake-ii.json
new file mode 100644
index 000000000..95d8fa813
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-wine-cake-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.",
+        "To make the Glaze:  In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package white cake mix",
+        "1 (3 ounce) package blackberry flavored Jell-O\u00ae",
+        "4 eggs",
+        "1/2 cup vegetable oil",
+        "1 cup blackberry wine",
+        "1 1/2 cups confectioners' sugar",
+        "1/2 cup blackberry wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry Wine Cake II",
+    "url": "http://allrecipes.com/recipe/25964/blackberry-wine-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackberry-with-red-wine-sorbet.json b/serverless-fleets/data/input/inferencing/recipes/blackberry-with-red-wine-sorbet.json
new file mode 100644
index 000000000..d84eb6b54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackberry-with-red-wine-sorbet.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.",
+        "Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.",
+        "Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions"
+    ],
+    "ingredients": [
+        "3/4 cup white sugar",
+        "1/2 cup water",
+        "1 1/2 pounds fresh blackberries",
+        "1/2 cup semi-dry fruity red wine, such as Sangiovese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackberry with Red Wine Sorbet",
+    "url": "http://allrecipes.com/recipe/215054/blackberry-with-red-wine-sorbet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackbottom-pie-iii.json b/serverless-fleets/data/input/inferencing/recipes/blackbottom-pie-iii.json
new file mode 100644
index 000000000..43f9ea0fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackbottom-pie-iii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a small bowl, mix together 1/2 cup sugar and cornstarch. Place egg yolks in a separate bowl and slowly whisk in scalded milk. Whisk in sugar mixture, then pour this mixture into top of a double boiler. Cook, stirring constantly, until mixture coats the back of a spoon. Remove from heat.",
+        "Place 1 cup of hot custard mixture in a small bowl and stir in chocolate chips until mixture is smooth and chocolate is melted. Pour into bottom of baked pastry shell and chill in refrigerator.",
+        "Soften gelatin in cold water for 5 minutes, then stir into remaining custard mixture. Chill until mixture is slightly thickened. In a medium glass or metal bowl, beat egg whites until foamy. Continue to beat while slowly adding 1/2 cup sugar, until whites form stiff peaks. Fold whites into custard mixture. Gently pour this mixture over chocolate layer in pastry shell. Chill until completely set, at least 4 hours.",
+        "Just prior to serving, whip 1 cup cream until stiff. Garnish pie with whipped cream and chocolate curls if desired."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1 tablespoon cornstarch",
+        "3 egg yolks, beaten",
+        "2 cups milk",
+        "1 cup semisweet chocolate chips",
+        "1 teaspoon vanilla extract",
+        "1 (.25 ounce) package unflavored gelatin",
+        "1/4 cup cold water",
+        "3 egg whites",
+        "1/2 cup white sugar",
+        "1 cup heavy cream",
+        "2 cups semisweet chocolate curls (optional)",
+        "1 (9 inch) pie crust, baked"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackbottom Pie III",
+    "url": "http://allrecipes.com/recipe/15851/blackbottom-pie-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-catfish-and-spicy-rice.json b/serverless-fleets/data/input/inferencing/recipes/blackened-catfish-and-spicy-rice.json
new file mode 100644
index 000000000..d49dcbbde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-catfish-and-spicy-rice.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.",
+        "While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.",
+        "Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.",
+        "Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice."
+    ],
+    "ingredients": [
+        "1 cup white rice",
+        "2 cups water",
+        "1 teaspoon Cajun seasoning",
+        "1/2 teaspoon hot pepper sauce",
+        "1 teaspoon ground thyme",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon ground cayenne pepper",
+        "1 teaspoon salt",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon onion powder",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon dried dill weed",
+        "1/4 teaspoon lemon pepper",
+        "2 (8 ounce) fillets catfish",
+        "1/2 cup butter, melted",
+        "1 teaspoon lemon juice, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Catfish and Spicy Rice",
+    "url": "http://allrecipes.com/recipe/222835/blackened-catfish-and-spicy-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-chicken-alfredo-pizza.json b/serverless-fleets/data/input/inferencing/recipes/blackened-chicken-alfredo-pizza.json
new file mode 100644
index 000000000..2f7311667
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-chicken-alfredo-pizza.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Mix water, sugar, yeast, and 2 tablespoons of vegetable oil for several seconds on low speed in the work bowl of a large stand mixer fitted with a dough hook. Stop the mixer and add the flour and salt. Start the mixer on low speed and mix until the flour mixture is incorporated with the yeast mixture; turn speed to medium-low and machine-knead the dough until springy and smooth, 10 to 12 minutes. Sprinkle dough with flour occasionally if it sticks to the sides of the bowl.",
+        "Form dough into a ball and place into an oiled bowl; turn the dough over in the bowl several times to oil the surface of the dough. Cover the dough with a towel, set into a warm place, and allow to rise until double, 30 minutes to 1 hour.",
+        "Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool; chop and set aside.",
+        "Melt butter in a saucepan over medium-low heat. Cook the garlic in the melted butter until fragrant, about 1 minute. Stir the cream into the butter mixture. Add the egg yolks and whisk with the butter mixture until smooth. Stir 1/2 cup of Parmesan cheese, the Romano cheese, and nutmeg into the mixture; season to taste with salt. Bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3 to 5 minutes. Remove from heat and set aside.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix the paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder together in a bowl. Rub one side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the chicken breasts, seasoned sides first, in the hot oil until the spices turn almost black, about 1 minute per side; transfer to a baking sheet.",
+        "Bake the chicken breasts in the preheated oven until no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 5 to 10 minutes; set aside.",
+        "Punch down pizza dough and roll out onto a floured work surface. Shape pizza crust on a large pizza stone or heavy baking sheet. Poke several holes in the crust with a fork to help it release steam.",
+        "Bake the crust in the oven until top is very lightly cooked, 5 to 7 minutes. Remove from oven and spread a layer of Alfredo sauce over the crust. Spread the mozzarella cheese in an even layer over the sauce. Slice the blackened chicken breasts and arrange over the mozzarella cheese. Sprinkle pizza with spinach leaves and chopped bacon. Top with 3 tablespoons of Parmesan cheese.",
+        "Return pizza to oven and bake until the mozzarella cheese is melted and browned, 15 to 20 minutes. Sprinkle pizza with chopped Roma tomatoes to serve."
+    ],
+    "ingredients": [
+        "1 cup warm water",
+        "1 tablespoon white sugar",
+        "1 (.25 ounce) package active dry yeast",
+        "2 tablespoons vegetable oil",
+        "3 cups all-purpose flour",
+        "1 teaspoon salt",
+        "6 slices bacon (optional)",
+        "6 tablespoons butter",
+        "2 cloves garlic, minced",
+        "1 1/2 cups heavy cream",
+        "2 egg yolks",
+        "1/2 cup freshly grated Parmesan cheese",
+        "1/2 cup freshly grated Romano cheese",
+        "1/8 teaspoon ground nutmeg",
+        "1/2 teaspoon paprika",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon ground cumin",
+        "1/4 teaspoon crumbled dried thyme",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon ground white pepper",
+        "1/8 teaspoon onion powder",
+        "2 skinless, boneless chicken breast halves",
+        "1 tablespoon vegetable oil",
+        "1 cup shredded mozzarella cheese, or more if desired",
+        "1/2 cup baby spinach leaves",
+        "3 tablespoons freshly grated Parmesan cheese",
+        "1 roma (plum) tomato, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Chicken Alfredo Pizza",
+    "url": "http://allrecipes.com/recipe/218905/blackened-chicken-alfredo-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-chicken-pizza-with-yellow-t.json b/serverless-fleets/data/input/inferencing/recipes/blackened-chicken-pizza-with-yellow-t.json
new file mode 100644
index 000000000..955e3ab75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-chicken-pizza-with-yellow-t.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat over to 450 degrees F (230 degrees C). In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne.  Sprinkle liberally over chicken.  Store any remaining mixture in airtight container for later use.",
+        "Heat a large skillet over high heat. Pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.",
+        "Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture. Top with cheese.",
+        "Bake in preheated oven for 10 to 15 minutes, or until cheese melts."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons paprika",
+        "1 tablespoon garlic powder",
+        "3 teaspoons salt",
+        "1 1/2 teaspoons freshly ground black pepper",
+        "1 1/2 teaspoons onion powder",
+        "1 1/2 teaspoons dried thyme",
+        "1 1/2 teaspoons dried oregano",
+        "1 teaspoon cayenne pepper",
+        "1 pound skinless, boneless chicken breast halves - cut into 1 inch strips",
+        "3 tablespoons canola oil",
+        "2 yellow pear tomatoes, stems removed",
+        "1/4 cup chopped red onion",
+        "1 fresh jalapeno pepper, seeded and chopped",
+        "1 clove garlic, crushed",
+        "3 tablespoons chopped fresh cilantro",
+        "1/2 lime, zested and juiced",
+        "salt and freshly ground black pepper to taste",
+        "1 pre-baked thin pizza crust",
+        "8 ounces shredded pepperjack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Chicken Pizza with Yellow Tomato Salsa",
+    "url": "http://allrecipes.com/recipe/74685/blackened-chicken-pizza-with-yellow-t/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-chicken-with-avocado-cream.json b/serverless-fleets/data/input/inferencing/recipes/blackened-chicken-with-avocado-cream.json
new file mode 100644
index 000000000..4652ca76c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-chicken-with-avocado-cream.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.",
+        "Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.",
+        "Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.",
+        "Prepare a large skillet with cooking spray and heat over medium-high heat.",
+        "Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.",
+        "Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts."
+    ],
+    "ingredients": [
+        "Quinoa:",
+        "2 cups reduced-sodium chicken broth",
+        "1 cup quinoa",
+        "1/2 cup chopped scallions",
+        "1 1/2 teaspoons lemon juice",
+        "Blackened Chicken:",
+        "1 teaspoon paprika",
+        "1 teaspoon ground cumin",
+        "1 teaspoon onion powder",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon sea salt",
+        "4 (4 ounce) skinless, boneless chicken breast halves",
+        "non-stick cooking spray",
+        "Avocado Cream Sauce:",
+        "1/2 avocado",
+        "1/4 cup plain non-fat Greek-style yogurt",
+        "1 1/2 teaspoons lemon juice",
+        "1/2 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Chicken with Avocado Cream Sauce",
+    "url": "http://allrecipes.com/recipe/237978/blackened-chicken-with-avocado-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-chicken.json b/serverless-fleets/data/input/inferencing/recipes/blackened-chicken.json
new file mode 100644
index 000000000..b933ea42f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-chicken.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.",
+        "Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.",
+        "Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.",
+        "Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/2 teaspoon paprika",
+        "1/8 teaspoon salt",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon ground cumin",
+        "1/4 teaspoon dried thyme",
+        "1/8 teaspoon ground white pepper",
+        "1/8 teaspoon onion powder",
+        "2 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Chicken",
+    "url": "http://allrecipes.com/recipe/8571/blackened-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-cinnamon-bbq-chicken.json b/serverless-fleets/data/input/inferencing/recipes/blackened-cinnamon-bbq-chicken.json
new file mode 100644
index 000000000..9f6ee5960
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-cinnamon-bbq-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, nutmeg, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Grill the chicken pieces on the preheated grill until the meat is no longer pink at the bone, the juices run clear, and the spice-coated skin is blistered, well-browned, and blackened in spots, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "4 chicken drumsticks with skin",
+        "4 bone-in chicken thighs with skin",
+        "4 chicken wings with skin",
+        "1/4 cup lemon juice",
+        "1/4 cup apple cider vinegar",
+        "1/4 cup ground cinnamon",
+        "2 tablespoons ground nutmeg",
+        "1 teaspoon kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Cinnamon BBQ Chicken",
+    "url": "http://allrecipes.com/recipe/218130/blackened-cinnamon-bbq-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-corn-and-jicama-pico-de-gal.json b/serverless-fleets/data/input/inferencing/recipes/blackened-corn-and-jicama-pico-de-gal.json
new file mode 100644
index 000000000..99f96a9b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-corn-and-jicama-pico-de-gal.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.",
+        "Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate."
+    ],
+    "ingredients": [
+        "2 cups fresh corn kernels",
+        "2 cups peeled, chopped jicama",
+        "1 cup diced red onion",
+        "1 cup small diced white onion",
+        "1 cup small diced red bell pepper",
+        "1/2 cup small diced green bell pepper",
+        "1/4 cup olive oil",
+        "2 tablespoons white vinegar",
+        "1 1/2 tablespoons salt",
+        "2 teaspoons ground cumin",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon red wine vinegar",
+        "1 teaspoon chili powder",
+        "2 cups fresh cilantro leaves, finely chopped",
+        "1 1/2 cups small diced tomatoes",
+        "1 lime, zested and juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Corn and Jicama Pico de Gallo",
+    "url": "http://allrecipes.com/recipe/238595/blackened-corn-and-jicama-pico-de-gal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-fish.json b/serverless-fleets/data/input/inferencing/recipes/blackened-fish.json
new file mode 100644
index 000000000..181c2a127
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-fish.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.",
+        "Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.",
+        "Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish."
+    ],
+    "ingredients": [
+        "1 tablespoon paprika",
+        "2 teaspoons dry mustard",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon ground cumin",
+        "1 teaspoon black pepper",
+        "1 teaspoon white pepper",
+        "1 teaspoon dried thyme",
+        "1 teaspoon salt",
+        "3/4 cup unsalted butter, melted",
+        "6 (4 ounce) fillets trout",
+        "1/4 cup unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Fish",
+    "url": "http://allrecipes.com/recipe/38028/blackened-fish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/blackened-green-beans.json
new file mode 100644
index 000000000..f9004f24d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-green-beans.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat a large pot over medium-high heat. Add bacon, onion and garlic, and cook until browned. Gradually stir in the green beans, stirring to coat with bacon grease. Reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking."
+    ],
+    "ingredients": [
+        "2 pounds bacon, chopped",
+        "1/2 onion, chopped",
+        "salt and pepper to taste",
+        "1 teaspoon minced garlic",
+        "3 pounds fresh green beans, trimmed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Green Beans",
+    "url": "http://allrecipes.com/recipe/74905/blackened-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-leeks-with-asparagus-and-boiled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/blackened-leeks-with-asparagus-and-boiled-eggs.json
new file mode 100644
index 000000000..5e40e01ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-leeks-with-asparagus-and-boiled-eggs.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Gently lower eggs into a medium pot of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool.",
+        "Heat a dry large cast-iron skillet over medium-high until smoking hot. Cook leeks, cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes. Reduce heat to medium; add butter and rotate skillet to evenly coat leeks. Transfer leeks to a platter with a slotted spoon.",
+        "Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes. Remove from heat, add lemon juice and mustard, and toss asparagus to coat. Transfer to platter with leeks and spoon sauce over.",
+        "Peel eggs, halve, and place on top of vegetables. Top with sea salt."
+    ],
+    "ingredients": [
+        "4 large eggs",
+        "4 medium leeks, white and pale-green parts only, halved lengthwise",
+        "2 tablespoons unsalted butter",
+        "1 bunch asparagus, trimmed",
+        "Kosher salt, freshly ground pepper",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon whole grain mustard",
+        "Flaky sea salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leek",
+        "Egg",
+        "Side",
+        "Vegetarian",
+        "Asparagus"
+    ],
+    "title": "Blackened Leeks With Asparagus and Boiled Eggs",
+    "url": "http://www.epicurious.com/recipes/food/views/blackened-leeks-with-asparagus-and-boiled-eggs"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-salmon-fillets.json b/serverless-fleets/data/input/inferencing/recipes/blackened-salmon-fillets.json
new file mode 100644
index 000000000..d1b238cdf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-salmon-fillets.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.",
+        "Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.",
+        "In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork."
+    ],
+    "ingredients": [
+        "2 tablespoons ground paprika",
+        "1 tablespoon ground cayenne pepper",
+        "1 tablespoon onion powder",
+        "2 teaspoons salt",
+        "1/2 teaspoon ground white pepper",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon dried thyme",
+        "1/4 teaspoon dried basil",
+        "1/4 teaspoon dried oregano",
+        "4 salmon fillets, skin and bones removed",
+        "1/2 cup unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Salmon Fillets",
+    "url": "http://allrecipes.com/recipe/36487/blackened-salmon-fillets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-salmon-tacos-with-chunky-ma.json b/serverless-fleets/data/input/inferencing/recipes/blackened-salmon-tacos-with-chunky-ma.json
new file mode 100644
index 000000000..b86fbded3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-salmon-tacos-with-chunky-ma.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.",
+        "Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.",
+        "Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.",
+        "Slice each salmon fillet lengthwise to create 6 pieces.",
+        "Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.",
+        "Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top."
+    ],
+    "ingredients": [
+        "Salsa:",
+        "3 ripe mangoes - peeled, pitted, and diced",
+        "1 avocado - peeled, pitted, and diced",
+        "1 orange bell pepper, diced",
+        "1 jalapeno pepper, seeded and diced",
+        "1 lime, juiced",
+        "2 tablespoons chopped fresh cilantro",
+        "1 pinch salt",
+        "1 tablespoon sweet and spicy seafood rub, or to taste",
+        "1/2 teaspoon chili powder, or to taste",
+        "salt and ground black pepper to taste",
+        "2 skin-on salmon fillets",
+        "2 tablespoons olive oil, or as needed, divided",
+        "6 corn tortillas",
+        "3 large limes, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Salmon Tacos with Chunky Mango Avocado Salsa",
+    "url": "http://allrecipes.com/recipe/246845/blackened-salmon-tacos-with-chunky-ma/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-seasoning-mix.json b/serverless-fleets/data/input/inferencing/recipes/blackened-seasoning-mix.json
new file mode 100644
index 000000000..24390e8fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-seasoning-mix.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons paprika",
+        "1 tablespoon garlic powder",
+        "1 tablespoon onion powder",
+        "1 tablespoon ground dried thyme",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Seasoning Mix",
+    "url": "http://allrecipes.com/recipe/174668/blackened-seasoning-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-shrimp-stroganoff.json b/serverless-fleets/data/input/inferencing/recipes/blackened-shrimp-stroganoff.json
new file mode 100644
index 000000000..f46595028
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-shrimp-stroganoff.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender.  Remove from pan.  Add shrimp cook until shrimp turn pink about 2 to 3 minutes.  Remove from pan.  Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).",
+        "In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly.  Cook 1 minute more.  Stir in shrimp, mushroom mixture, roasted red peppers, and capers.  Heat through, and season to taste.  Serve over pasta."
+    ],
+    "ingredients": [
+        "1 pound fresh shrimp, peeled and deveined",
+        "1 tablespoon olive oil",
+        "1 tablespoon Cajun seasoning",
+        "6 ounces fettuccini pasta",
+        "1 tablespoon butter",
+        "3 cups fresh mushrooms, sliced",
+        "1 tablespoon chopped shallots",
+        "2/3 cup chicken broth",
+        "1/2 cup sour cream",
+        "1 tablespoon cornstarch",
+        "1 cup chicken broth",
+        "1 (7 ounce) jar roasted red bell peppers",
+        "1 tablespoon drained capers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Shrimp Stroganoff",
+    "url": "http://allrecipes.com/recipe/40573/blackened-shrimp-stroganoff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-steak-bites-with-blue-chees.json b/serverless-fleets/data/input/inferencing/recipes/blackened-steak-bites-with-blue-chees.json
new file mode 100644
index 000000000..df14ac541
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-steak-bites-with-blue-chees.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Season sirloin with blackened seasoning to coat on all sides.",
+        "Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side.",
+        "Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1236703.jpg",
+    "ingredients": [
+        "1 1/2 pounds beef top sirloin, trimmed and cut into bite-size pieces",
+        "2 tablespoons blackened seasoning (such as Chef Paul Prudhomme's\u00ae Blackened Steak Magic\u00ae), or more to taste",
+        "2 tablespoons vegetable oil",
+        "Blue Cheese Sauce:",
+        "1 (3 ounce) package cream cheese",
+        "3 tablespoons evaporated milk",
+        "8 ounces blue cheese crumbles",
+        "1/2 teaspoon garlic powder",
+        "1/4 teaspoon ground white pepper",
+        "1/4 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Steak Bites with Blue Cheese Sauce",
+    "url": "http://allrecipes.com/recipe/238361/blackened-steak-bites-with-blue-chees/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-steak-salad-103873.json b/serverless-fleets/data/input/inferencing/recipes/blackened-steak-salad-103873.json
new file mode 100644
index 000000000..6fe6be9cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-steak-salad-103873.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)",
+        "Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.",
+        "Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon paprika",
+        "2 teaspoons ground black pepper",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon garlic powder",
+        "1 teaspoon cayenne pepper",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon dried thyme",
+        "1/4 cup olive oil",
+        "2 tablespoons balsamic vinegar",
+        "1 teaspoon Dijon mustard",
+        "6 cups (packed) mixed baby greens",
+        "1/2 green bell pepper, thinly sliced",
+        "1/2 cup thinly sliced red onion",
+        "2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick",
+        "3 tablespoons butter, melted",
+        "6 tablespoons crumbled blue cheese (about 3 ounces)",
+        "1 tomato, quartered"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Beef",
+        "Cheese",
+        "Dairy",
+        "Leafy Green",
+        "Onion",
+        "Vegetable",
+        "Dinner",
+        "Lunch",
+        "Blue Cheese",
+        "Meat",
+        "Steak",
+        "Spice",
+        "Bell Pepper",
+        "Fall",
+        "Summer",
+        "Lettuce",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Blackened Steak Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/blackened-steak-salad-103873"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-steak-salad-with-berry-vina.json b/serverless-fleets/data/input/inferencing/recipes/blackened-steak-salad-with-berry-vina.json
new file mode 100644
index 000000000..8e607e37d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-steak-salad-with-berry-vina.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.",
+        "Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.",
+        "Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing."
+    ],
+    "ingredients": [
+        "1 (8 ounce) beef skirt steak or flank steak",
+        "1 tablespoon olive oil",
+        "2 teaspoons dry blackening seasoning",
+        "1 (9 ounce) package DOLE\u00ae Classic Romaine",
+        "6 cherry tomatoes, cut in half",
+        "1/4 cup thinly sliced DOLE Red Onion",
+        "1/4 cup ripe olives",
+        "2 tablespoons thinly sliced roasted red pepper",
+        "Berry Vinaigrette (recipe below)",
+        "2 tablespoons crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Steak Salad with Berry Vinaigrette",
+    "url": "http://allrecipes.com/recipe/217862/blackened-steak-salad-with-berry-vina/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-tilapia-with-secret-hobo-sp.json b/serverless-fleets/data/input/inferencing/recipes/blackened-tilapia-with-secret-hobo-sp.json
new file mode 100644
index 000000000..f44a1b1a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-tilapia-with-secret-hobo-sp.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.",
+        "Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over.  Do not underestimate the white bread. It gets quite tasty soaking up all the juices."
+    ],
+    "ingredients": [
+        "3 tablespoons paprika",
+        "1 tablespoon onion powder",
+        "1 pinch garlic powder",
+        "1 teaspoon ground white pepper",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon cayenne pepper, or to taste",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried thyme",
+        "1/2 teaspoon celery seed",
+        "1 tablespoon kosher salt, or to taste",
+        "1 pound tilapia fillets",
+        "1 lemon, cut into wedges",
+        "4 slices white bread",
+        "1 tablespoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Tilapia with Secret Hobo Spices",
+    "url": "http://allrecipes.com/recipe/89577/blackened-tilapia-with-secret-hobo-sp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-tuna-steaks-with-mango-sals.json b/serverless-fleets/data/input/inferencing/recipes/blackened-tuna-steaks-with-mango-sals.json
new file mode 100644
index 000000000..067619382
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-tuna-steaks-with-mango-sals.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.",
+        "Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.",
+        "Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.",
+        "Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.",
+        "Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 tablespoons lime juice",
+        "2 cloves garlic, minced",
+        "4 tuna steaks",
+        "1 fresh mango - peeled, pitted, and chopped",
+        "1/4 cup finely chopped red bell pepper",
+        "1/2 Spanish onion, finely chopped",
+        "1 green onion, chopped",
+        "2 tablespoons chopped fresh cilantro",
+        "1 jalapeno pepper, seeded and minced",
+        "2 tablespoons lime juice",
+        "1 1/2 teaspoons olive oil",
+        "2 tablespoons paprika",
+        "1 tablespoon cayenne pepper",
+        "1 tablespoon onion powder",
+        "2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon dried thyme",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "1 tablespoon garlic powder",
+        "4 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Tuna Steaks with Mango Salsa",
+    "url": "http://allrecipes.com/recipe/103535/blackened-tuna-steaks-with-mango-sals/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackened-tuna.json b/serverless-fleets/data/input/inferencing/recipes/blackened-tuna.json
new file mode 100644
index 000000000..73ae517a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackened-tuna.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Generously coat tuna with Cajun seasoning.",
+        "Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness."
+    ],
+    "ingredients": [
+        "1 1/2 pounds fresh tuna steaks, 1 inch thick",
+        "2 tablespoons Cajun seasoning",
+        "2 tablespoons olive oil",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackened Tuna",
+    "url": "http://allrecipes.com/recipe/18377/blackened-tuna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blackjack-brisket.json b/serverless-fleets/data/input/inferencing/recipes/blackjack-brisket.json
new file mode 100644
index 000000000..181602635
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blackjack-brisket.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 250 degrees F (120 degrees C).",
+        "Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.",
+        "Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices."
+    ],
+    "ingredients": [
+        "10 pounds untrimmed beef brisket",
+        "1 (12 fluid ounce) can beer (optional)",
+        "1 large onion, quartered",
+        "2 cloves garlic, minced",
+        "1 tablespoon salt",
+        "1 tablespoon pepper",
+        "2 (18 ounce) bottles hickory smoke flavored barbeque sauce",
+        "1 cup blackstrap molasses",
+        "2 tablespoons liquid smoke flavoring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blackjack Brisket",
+    "url": "http://allrecipes.com/recipe/58493/blackjack-brisket/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blade-steaks-with-lemon-herb-sauce-236938.json b/serverless-fleets/data/input/inferencing/recipes/blade-steaks-with-lemon-herb-sauce-236938.json
new file mode 100644
index 000000000..1cea5ade8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blade-steaks-with-lemon-herb-sauce-236938.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Pat steaks dry and cut 3 slits (1 inch long and 1/4 inch deep) 1 inch apart across center cartilage of each steak (to keep from curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.",
+        "Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 7 minutes total.",
+        "While steaks cook, pulse herbs with zest, lemon juice, garlic, and remaining 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped.",
+        "Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce."
+    ],
+    "ingredients": [
+        "1 1/2 pounds top blade beef chuck steaks (1/2 to 1 inch thick)",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "5 tablespoons extra-virgin olive oil",
+        "2 tablespoons coarsely chopped fresh oregano",
+        "2 tablespoons coarsely chopped fresh flat-leaf parsley",
+        "1/4 teaspoon grated fresh lemon zest",
+        "1 tablespoon fresh lemon juice",
+        "1 teaspoon chopped garlic (1 clove)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Beef",
+        "Citrus",
+        "Garlic",
+        "Herb",
+        "Quick & Easy",
+        "Dinner",
+        "Lemon",
+        "Parsley",
+        "Oregano",
+        "Gourmet",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blade Steaks with Lemon Herb Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/blade-steaks-with-lemon-herb-sauce-236938"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blade-steaks-with-mushrooms-108664.json b/serverless-fleets/data/input/inferencing/recipes/blade-steaks-with-mushrooms-108664.json
new file mode 100644
index 000000000..8466fa6fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blade-steaks-with-mushrooms-108664.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.",
+        "Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.",
+        "Add butter to skillet and saut\u00e9 mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.",
+        "Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.",
+        "While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute."
+    ],
+    "ingredients": [
+        "4 (1/2-inch-thick) top blade chuck steaks (1 1/4 pounds total)",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "1 tablespoon olive oil",
+        "1 tablespoon unsalted butter",
+        "10 ounces cremini or white mushrooms, cut into 3/4-inch-thick wedges",
+        "1 tablespoon finely chopped shallot",
+        "1/4 cup balsamic vinegar",
+        "2 tablespoons soy sauce",
+        "1/2 cup plus 2 teaspoons beef broth",
+        "3/4 teaspoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Saut\u00e9",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Dinner",
+        "Vinegar",
+        "Steak",
+        "Fall",
+        "Soy Sauce",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added"
+    ],
+    "title": "Blade Steaks with Mushrooms",
+    "url": "http://www.epicurious.com/recipes/food/views/blade-steaks-with-mushrooms-108664"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blade-steaks-with-rosemary-white-bean-puree-350886.json b/serverless-fleets/data/input/inferencing/recipes/blade-steaks-with-rosemary-white-bean-puree-350886.json
new file mode 100644
index 000000000..ef358d551
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blade-steaks-with-rosemary-white-bean-puree-350886.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling). Season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).",
+        "Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks, turning once, 5 to 9 minutes total for medium-rare.",
+        "Meanwhile, drop garlic into a food processor with motor running. Add beans, broth, remaining tablespoon oil, and 1/4 teaspoon salt and pulse until smooth.",
+        "Transfer steaks to a plate and reduce skillet heat to medium. Add tomato paste and 1 teaspoon rosemary and cook, stirring, 30 seconds. Add wine and boil, scraping up brown bits, 30 seconds. Stir in pur\u00e9e and 1 tablespoon olives and cook, stirring, until heated through, about 3 minutes. Stir in meat juices from plate and season with salt and pepper.",
+        "Serve steaks with pur\u00e9e. Top with remaining rosemary, olives, and a drizzle of oil."
+    ],
+    "ingredients": [
+        "4 top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 pounds total)",
+        "2 tablespoons olive oil, divided, plus additional for drizzling",
+        "2 garlic cloves",
+        "2 (15-ounce) cans white beans such as cannellini, rinsed and drained",
+        "1/3 cup reduced-sodium chicken broth",
+        "1 tablespoon tomato paste",
+        "1 1/4 teaspoon chopped rosemary, divided",
+        "1/3 cup dry white wine",
+        "2 tablespoons chopped pitted Kalamata olives, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Bean",
+        "Beef",
+        "Quick & Easy",
+        "Father's Day",
+        "Dinner",
+        "Rosemary",
+        "Pan-Fry",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blade Steaks with Rosemary White-Bean Pur\u00e9e",
+    "url": "http://www.epicurious.com/recipes/food/views/blade-steaks-with-rosemary-white-bean-puree-350886"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blaine-pizza-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blaine-pizza-sauce.json
new file mode 100644
index 000000000..46a2deb08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blaine-pizza-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir tomato sauce, tomato paste, vegetable oil, garlic, salt, oregano, sugar, and pepper together in a bowl; refrigerate until chilled completely, at least 15 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) can tomato sauce",
+        "1 (6 ounce) can tomato paste",
+        "1 tablespoon vegetable oil",
+        "1 clove garlic, minced",
+        "1 teaspoon salt",
+        "1/2 teaspoon oregano",
+        "1/2 teaspoon white sugar",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blaine Pizza Sauce",
+    "url": "http://allrecipes.com/recipe/232920/blaine-pizza-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blakes-best-steak.json b/serverless-fleets/data/input/inferencing/recipes/blakes-best-steak.json
new file mode 100644
index 000000000..ec1874929
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blakes-best-steak.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat grill for high heat.",
+        "Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.",
+        "Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to  ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning."
+    ],
+    "ingredients": [
+        "4 (6 ounce) rib-eye steaks",
+        "2 tablespoons olive oil",
+        "salt and freshly ground black pepper to taste",
+        "8 cloves garlic, minced",
+        "4 sprigs fresh rosemary"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blake's Best Steak",
+    "url": "http://allrecipes.com/recipe/30503/blakes-best-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blame-the-dog-bean-casserole-kielbas.json b/serverless-fleets/data/input/inferencing/recipes/blame-the-dog-bean-casserole-kielbas.json
new file mode 100644
index 000000000..52691321b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blame-the-dog-bean-casserole-kielbas.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Combine sausages, baked beans, kidney beans, tomato sauce, ketchup, red wine, onion, celery, garlic, mustard, and Worcestershire sauce in a 3-quart baking dish. Bake in preheated oven until hot and bubbly, about 1 hour."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/873290.jpg",
+    "ingredients": [
+        "1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices",
+        "1 pound smoked sausage, sliced",
+        "1 (28 ounce) can baked beans",
+        "1 (15.5 ounce) can kidney beans, rinsed and drained",
+        "1 (8 ounce) can tomato sauce",
+        "1/2 cup ketchup",
+        "1/2 cup red wine",
+        "1/2 cup chopped onion",
+        "1/4 cup chopped celery",
+        "1 teaspoon minced garlic",
+        "1 teaspoon dry mustard powder",
+        "1 dash Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blame the Dog Bean Casserole (Kielbasa and Bean Dish)",
+    "url": "http://allrecipes.com/recipe/213216/blame-the-dog-bean-casserole-kielbas/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blancas-cherry-cheese-tarts.json b/serverless-fleets/data/input/inferencing/recipes/blancas-cherry-cheese-tarts.json
new file mode 100644
index 000000000..46e30ff5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blancas-cherry-cheese-tarts.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.",
+        "To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.",
+        "To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.",
+        "Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon lemon juice",
+        "1 1/8 cups graham cracker crumbs",
+        "2 tablespoons white sugar",
+        "1 pinch ground cinnamon",
+        "1/4 cup butter",
+        "1 (21 ounce) can cherry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blanca's Cherry Cheese Tarts",
+    "url": "http://allrecipes.com/recipe/18367/blancas-cherry-cheese-tarts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blancmanges-with-raspberry-sauce-10874.json b/serverless-fleets/data/input/inferencing/recipes/blancmanges-with-raspberry-sauce-10874.json
new file mode 100644
index 000000000..8bfa571f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blancmanges-with-raspberry-sauce-10874.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Lightly oil six 1/2-cup ramekins.",
+        "Spread almonds in a shallow baking pan and toast in oven until pale golden, 7 to 8 minutes. Cool almonds completely.",
+        "In a food processor process almonds with milk 2 minutes, or until mixture is very thick but not completely smooth.",
+        "Rinse a thin kitchen towel in cold water and wring out as much water as possible. Spread towel in a large sieve set over a bowl or large glass measure and pour almond mixture into towel. Wrap towel around mixture and squeeze almond milk (about 1 cup) from towel into bowl or measure, discarding almonds. Stir in almond extract and a pinch salt.",
+        "In a small bowl sprinkle gelatin over water and let stand 1 minute.",
+        "In a small saucepan combine almond milk and sugar and cook over moderate heat, stirring, until sugar is dissolved. Add gelatin mixture and cook, stirring, until gelatin is dissolved. Transfer almond mixture to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.",
+        "In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into almond mixture to lighten. Fold in remaining cream gently but thoroughly and spoon mixture into ramekins. Chill blancmanges, covered loosely with plastic wrap, until set, at least 2 hours and up to 24.",
+        "In a blender or food processor pur\u00e9e raspberries with syrup and force through a fine sieve into a bowl. Sauce may be made 1 day ahead and chilled, covered.",
+        "Fill a small bowl with very hot or boiling water and dip ramekins, 1 at a time, into water 10 seconds. Unmold each blancmange onto a dessert plate and serve with sauce."
+    ],
+    "ingredients": [
+        "1 1/2 cups blanched whole almonds (about 8 ounces)",
+        "1 1/2 cups milk",
+        "1/8 teaspoon almond extract",
+        "2 teaspoons unflavored gelatin",
+        "2 tablespoons cold water",
+        "1/2 cup sugar",
+        "1 cup well-chilled heavy cream",
+        "two 10-ounce packages thawed frozen raspberries in syrup (do not drain)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Food Processor",
+        "Dessert",
+        "Bake",
+        "Raspberry",
+        "Almond",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Blancmanges with Raspberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/blancmanges-with-raspberry-sauce-10874"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blanquette-de-veau-90.json b/serverless-fleets/data/input/inferencing/recipes/blanquette-de-veau-90.json
new file mode 100644
index 000000000..b4008f766
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blanquette-de-veau-90.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and saut\u00e9 until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme.",
+        "Reduce heat to medium-low and simmer 25 minutes.",
+        "Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice."
+    ],
+    "ingredients": [
+        "2 1/2 pounds boneless veal stew meat (cut into approximately 2-inch pieces)",
+        "3 tablespoons butter",
+        "1 large onion, finely chopped",
+        "3 tablespoons all purpose flour",
+        "1 cup dry white wine",
+        "2 14 1/2-ounce cans low-salt chicken broth",
+        "1/4 teaspoon dried thyme, crumbled",
+        "3 medium carrots, cut diagonally into 1-inch pieces",
+        "3/4 cup whipping cream",
+        "1 10-ounce package frozen petite peas, thawed, drained",
+        "Steamed rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Vegetable",
+        "Stew",
+        "Kid-Friendly"
+    ],
+    "title": "Blanquette de Veau",
+    "url": "http://www.epicurious.com/recipes/food/views/blanquette-de-veau-90"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blarney-stone-200090.json b/serverless-fleets/data/input/inferencing/recipes/blarney-stone-200090.json
new file mode 100644
index 000000000..9c63ee1f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blarney-stone-200090.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine all ingredients, except the orange peel and olive, in a cocktail shaker and shake vigorously. Strain into a cocktail glass and add the peel and the olive."
+    ],
+    "ingredients": [
+        "1 1/2 to 2 ounces Irish whiskey",
+        "1/2 teaspoon Pernod",
+        "1/2 teaspoon cura\u00e7ao",
+        "1/2 teaspoon maraschino",
+        "Dash Angostura bitters",
+        "1/2 cup crushed ice",
+        "Twist orange peel",
+        "Olive (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Alcoholic",
+        "St. Patrick's Day",
+        "Cocktail",
+        "Pernod",
+        "Whiskey",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Blarney Stone",
+    "url": "http://www.epicurious.com/recipes/food/views/blarney-stone-200090"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blast-off-blood-mary.json b/serverless-fleets/data/input/inferencing/recipes/blast-off-blood-mary.json
new file mode 100644
index 000000000..6512ce301
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blast-off-blood-mary.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Stir tomato juice, vodka, lemon juice, Worcestershire sauce, horseradish, hot pepper sauce, celery salt, and black pepper together in a pitcher."
+    ],
+    "ingredients": [
+        "4 cups chilled tomato juice",
+        "1 1/3 cups vodka",
+        "3 lemons, juiced",
+        "1 1/2 tablespoons Worcestershire sauce",
+        "1 1/2 tablespoons prepared horseradish, drained",
+        "3/4 teaspoon hot pepper sauce (such as Tabasco\u00ae)",
+        "1/2 teaspoon celery salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blast-Off Blood Mary",
+    "url": "http://allrecipes.com/recipe/229598/blast-off-blood-mary/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blat-burgers.json b/serverless-fleets/data/input/inferencing/recipes/blat-burgers.json
new file mode 100644
index 000000000..768f5e184
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blat-burgers.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "To make the aioli, combine the garlic and a big pinch of salt in a food processor. Pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly drip in a few drops of oil, and then follow with a slow, steady stream of oil. Add the lemon juice and zest and blend until combined. Season with salt and set aside at room temperature until you are ready to serve, or store in the refrigerator in an airtight container for up to 1 week.",
+        "Prepare a medium-hot fire in a grill.",
+        "In a fry pan over medium-high heat, fry the bacon, turning occasionally, until crispy, about 6 minutes. Transfer to paper towels to drain. Set aside.",
+        "Form the ground beef into 4 rectangular patties. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium-rare, about 4 minutes per side.",
+        "Slice the baguette into 4 1/2-inch (11.5-cm) lengths and split. Slather the cut sides of the baguette with aioli. Top the bottom half of the bread with lettuce, then the burgers, then layer with tomato, avocado and bacon, dividing them evenly. Close the burgers and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "Burger Night",
+        ", by Kate McMillan (Weldon Owen 2015)"
+    ],
+    "ingredients": [
+        "1 garlic clove",
+        "Kosher salt",
+        "1 egg plus 1 egg yolk",
+        "1 cup (8 fl. oz./250 ml) canola or vegetable oil",
+        "Grated zest and juice of 1 Meyer lemon",
+        "6 slices thick-cut bacon, halved",
+        "1 1/2 lb. (750 g) ground beef",
+        "Kosher salt and freshly ground pepper",
+        "1 French baguette or 8 slices toasted sourdough bread",
+        "4 large pieces of green-leaf lettuce",
+        "1 ripe tomato, cut into thin slices",
+        "1 avocado, pitted and sliced"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "BLAT Burgers",
+    "url": "http://www.williams-sonoma.com/recipe/blat-burgers.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blat-wraps.json b/serverless-fleets/data/input/inferencing/recipes/blat-wraps.json
new file mode 100644
index 000000000..591a61bd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blat-wraps.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.",
+        "Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing.  Roll the tortilla around the other ingredients."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "4 (10 inch) flour tortillas",
+        "4 tablespoons Ranch-style salad dressing",
+        "1 avocado - peeled, pitted and diced",
+        "1 tomato, chopped",
+        "1 cup shredded lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "B.L.A.T. Wraps",
+    "url": "http://allrecipes.com/recipe/48980/blat-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blazing-garlic-wing-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blazing-garlic-wing-sauce.json
new file mode 100644
index 000000000..fba95e006
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blazing-garlic-wing-sauce.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine hot sauce, oil, garlic, sugar, garlic powder, black pepper, cayenne pepper, and Worcestershire sauce in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer until sauce is smooth and slightly thickened, 5 to 10 minutes. Remove saucepan from heat.",
+        "Stir cornstarch and water together in a bowl until smooth; whisk into sauce until thickened."
+    ],
+    "ingredients": [
+        "1 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1/3 cup vegetable oil",
+        "1 tablespoon minced garlic",
+        "1 teaspoon white sugar",
+        "1 teaspoon garlic powder",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon Worcestershire sauce",
+        "2 teaspoons cornstarch",
+        "2 teaspoons cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blazing Garlic Wing Sauce",
+    "url": "http://allrecipes.com/recipe/244747/blazing-garlic-wing-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blazing-steak.json b/serverless-fleets/data/input/inferencing/recipes/blazing-steak.json
new file mode 100644
index 000000000..f25710bb3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blazing-steak.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan over medium-high heat. Brown the beef cubes in the hot oil until well browned on all sides, about 8 minutes. Stir in the garlic, onion, and minced habanero peppers, cook and stir for a few minutes until the onion has begun to soften.",
+        "Stir in the tomato sauce, 1 cup o water, horseradish, hot pepper sauce, vinegar, mustard, seasoned salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the beef begins to turn tender, about 2 hours. Stir occasionally.",
+        "Dissolve the flour into 2/3 cup of cold water, and stir into the simmering meat. Cook until the meat is very tender, and the sauce is thick and smooth, about 30 minutes more."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 1/2 pounds round steak, cubed",
+        "3 cloves garlic, minced",
+        "1/2 cup chopped onion",
+        "4 habanero peppers, seeded and minced",
+        "1/2 cup tomato sauce",
+        "1 cup water",
+        "2 tablespoons finely grated raw horseradish",
+        "1 tablespoon hot pepper sauce",
+        "2 tablespoons distilled white vinegar",
+        "1 tablespoon prepared yellow mustard",
+        "1/2 teaspoon seasoned salt",
+        "1/2 teaspoon ground black pepper",
+        "1/3 cup all-purpose flour",
+        "2/3 cup cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blazing Steak",
+    "url": "http://allrecipes.com/recipe/154214/blazing-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blazing-wings.json b/serverless-fleets/data/input/inferencing/recipes/blazing-wings.json
new file mode 100644
index 000000000..66b5ecb8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blazing-wings.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mix the flour, cayenne pepper, paprika, salt, and black pepper in a large resealable plastic bag.",
+        "Drop 5 or 6 wings at a time into the flour mixture. Seal the bag and shake to coat wings with flour.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Gently lower the coated wings into the hot oil and deep-fry until wings are no longer pink in the center and the coating is golden brown, 5 to 10 minutes.",
+        "Drain the wings on paper towels and set aside.",
+        "Place the butter, hot pepper sauce, habanero pepper sauce, habanero peppers, and pineapple into the pitcher of a blender. Blend the sauce until smooth (do not allow sauce to touch your eyes); pour into a large resealable plastic bag.",
+        "Place the fried chicken wings into the bag of sauce, 5 or 6 at at a time, seal the bag, and gently shake to coat the wings in the sauce. Remove to a platter for serving."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 tablespoons cayenne pepper",
+        "2 tablespoons paprika",
+        "2 teaspoons salt",
+        "2 teaspoons ground black pepper",
+        "5 pounds chicken wings, cut apart at joints, wing tips discarded",
+        "2 quarts vegetable oil for frying",
+        "2 cups butter, melted",
+        "2 (5 ounce) bottles hot pepper sauce (such as Tabasco\u00ae)",
+        "2 (5 ounce) bottles habanero hot sauce",
+        "5 habanero peppers, seeded and chopped (wear gloves)",
+        "1 (8 ounce) can crushed pineapple, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blazing Wings",
+    "url": "http://allrecipes.com/recipe/219882/blazing-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blended-banana-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/blended-banana-ice-cream.json
new file mode 100644
index 000000000..0e88b8c27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blended-banana-ice-cream.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Place banana slices in a resealable freezer bag. Freeze until firm, about 1 hour.",
+        "Empty banana slices into a blender; blend until creamy and the consistency of ice cream. Scoop into a bowl."
+    ],
+    "ingredients": [
+        "4 banana, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blended Banana Ice Cream",
+    "url": "http://allrecipes.com/recipe/256266/blended-banana-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blended-berry-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/blended-berry-pancakes.json
new file mode 100644
index 000000000..7377cacee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blended-berry-pancakes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.",
+        "Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.",
+        "Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side."
+    ],
+    "ingredients": [
+        "1 cup pancake mix",
+        "3/4 cup water",
+        "10 whole frozen strawberries",
+        "1/2 cup frozen blueberries",
+        "1 teaspoon brown sugar, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blended Berry Pancakes",
+    "url": "http://allrecipes.com/recipe/217073/blended-berry-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blended-citrus-gin-fizz-201157.json b/serverless-fleets/data/input/inferencing/recipes/blended-citrus-gin-fizz-201157.json
new file mode 100644
index 000000000..2c67f6f8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blended-citrus-gin-fizz-201157.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Place first 8 ingredients in blender; blend until smooth. Pour into 4 glasses. Sprinkle with nutmeg. Garnish with lemon- and lime-peel twists and lemon slices."
+    ],
+    "ingredients": [
+        "22 ice cubes",
+        "1/2 cup gin or vodka",
+        "1/2 cup whipping cream",
+        "1/2 cup club soda",
+        "1/4 cup frozen lemonade concentrate",
+        "1/4 cup frozen limeade concentrate",
+        "3 tablespoons frozen orange juice concentrate",
+        "3 tablespoons powdered sugar",
+        "Ground nutmeg",
+        "Lemon- and lime-peel twists",
+        "Lemon slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Gin",
+        "Milk/Cream",
+        "Vodka",
+        "Alcoholic",
+        "Brunch",
+        "Lemon",
+        "Lime",
+        "Orange",
+        "Summer",
+        "Nutmeg",
+        "Drink",
+        "Kidney Friendly"
+    ],
+    "title": "Blended Citrus Gin Fizz",
+    "url": "http://www.epicurious.com/recipes/food/views/blended-citrus-gin-fizz-201157"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blended-mocha-drink.json b/serverless-fleets/data/input/inferencing/recipes/blended-mocha-drink.json
new file mode 100644
index 000000000..f0c2f57d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blended-mocha-drink.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir espresso and sweetened condensed milk together in a bowl. Add milk and stir; pour into a blender. Add ice and chocolate syrup to the espresso mixture. Blend until smooth."
+    ],
+    "ingredients": [
+        "3/4 cup brewed espresso",
+        "1/4 cup sweetened condensed milk",
+        "1 cup whole milk",
+        "10 ice cubes, or as needed",
+        "3 tablespoons chocolate syrup, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blended Mocha Drink",
+    "url": "http://allrecipes.com/recipe/229725/blended-mocha-drink/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blended-mojitos.json b/serverless-fleets/data/input/inferencing/recipes/blended-mojitos.json
new file mode 100644
index 000000000..099f81f0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blended-mojitos.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Layer mint leaves, lime juice, rum, sugar, and ice in a blender; blend until smooth. Pour drink into two 16-ounce glasses and top each with seltzer water. Place a lime wedge on each glass and add a fresh mint sprig to each."
+    ],
+    "ingredients": [
+        "10 fresh mint leaves",
+        "1 lime, juiced",
+        "4 fluid ounces lemon-flavored rum (such as Bacardi\u00ae Limon Citrus)",
+        "1 1/2 tablespoons white sugar",
+        "2 cups ice, or more if desired",
+        "1 (12 fluid ounce) can or bottle lime-flavored seltzer water",
+        "2 lime wedges",
+        "2 sprigs fresh mint"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blended Mojitos",
+    "url": "http://allrecipes.com/recipe/247299/blended-mojitos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blended-strawberry-daiquiri.json b/serverless-fleets/data/input/inferencing/recipes/blended-strawberry-daiquiri.json
new file mode 100644
index 000000000..9355bad5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blended-strawberry-daiquiri.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend ice, strawberries, rum, lime juice, triple sec, and confectioners' sugar in a blender at high speed until smooth, about 30 seconds."
+    ],
+    "ingredients": [
+        "1 cup ice",
+        "5 strawberries",
+        "2 fluid ounces white rum",
+        "1 fluid ounce lime juice",
+        "1/2 fluid ounce triple sec",
+        "1/2 teaspoon confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blended Strawberry Daiquiri",
+    "url": "http://allrecipes.com/recipe/229600/blended-strawberry-daiquiri/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blended-vodka-daiquiris-with-lime-and-mint-201236.json b/serverless-fleets/data/input/inferencing/recipes/blended-vodka-daiquiris-with-lime-and-mint-201236.json
new file mode 100644
index 000000000..c959f453a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blended-vodka-daiquiris-with-lime-and-mint-201236.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Blend first 4 ingredients in blender until mixture has smooth slushy texture. (Daiquiris can be made 2 hours ahead. Place in freezer. Stir gently before serving.) Divide among 6 Champagne flutes or slender glasses. Garnish each daiquiri with mint sprig."
+    ],
+    "ingredients": [
+        "1/2 cups ice cubes",
+        "1 cup frozen limeade concentrate (do not thaw)",
+        "3/4 cup vodka",
+        "1/3 cup fresh mint leaves",
+        "Fresh mint sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Vodka",
+        "Alcoholic",
+        "Blender",
+        "Cocktail Party",
+        "Lemon",
+        "Lime",
+        "Mint",
+        "Summer",
+        "Drink"
+    ],
+    "title": "Blended Vodka Daiquiris with Lime and Mint",
+    "url": "http://www.epicurious.com/recipes/food/views/blended-vodka-daiquiris-with-lime-and-mint-201236"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-bearnaise-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blender-bearnaise-sauce.json
new file mode 100644
index 000000000..60c68162d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-bearnaise-sauce.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.",
+        "Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.",
+        "Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth."
+    ],
+    "ingredients": [
+        "2 tablespoons white wine",
+        "1 tablespoon cider vinegar",
+        "1 teaspoon dried tarragon",
+        "1/2 teaspoon dried minced onion",
+        "1/4 teaspoon ground black pepper",
+        "1/2 cup butter",
+        "3 egg yolks",
+        "2 tablespoons lemon juice",
+        "1/2 teaspoon salt",
+        "1 pinch cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blender Bearnaise Sauce",
+    "url": "http://allrecipes.com/recipe/235318/blender-bearnaise-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-chermoula-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blender-chermoula-sauce.json
new file mode 100644
index 000000000..7634ceed6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-chermoula-sauce.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.",
+        "Pur\u00e9e toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.",
+        "Add cilantro, parsley, and mint; process until well combined but slightly textured.",
+        "Sauce can be made 3 days ahead; chill in an airtight container."
+    ],
+    "ingredients": [
+        "3/4 teaspoon coriander seeds",
+        "3/4 teaspoon cumin seeds",
+        "2 garlic cloves",
+        "3/4 cup extra-virgin olive oil",
+        "1/4 teaspoon finely grated lemon zest",
+        "1/4 cup fresh lemon juice",
+        "1 teaspoon smoked paprika",
+        "3/4 teaspoon kosher salt",
+        "1/4\u20131/2 teaspoon crushed red pepper flakes",
+        "1 cup (packed) cilantro leaves with tender stems",
+        "1 cup (packed) parsley leaves with tender stems",
+        "1/2 cup (packed) mint leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Herb",
+        "Parsley",
+        "Cilantro",
+        "Mint",
+        "Coriander",
+        "Cumin",
+        "Lemon Juice",
+        "Paprika",
+        "Flaming Hot Summer"
+    ],
+    "title": "Blender Chermoula Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/blender-chermoula-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-chocolate-mousse-ii.json b/serverless-fleets/data/input/inferencing/recipes/blender-chocolate-mousse-ii.json
new file mode 100644
index 000000000..85db6be52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-chocolate-mousse-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In blender container, combine chocolate chips, sugar and eggs.  Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth.  Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour."
+    ],
+    "ingredients": [
+        "2 cups semisweet chocolate chips",
+        "1/2 cup white sugar",
+        "3 eggs",
+        "1 cup hot milk",
+        "4 tablespoons brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blender Chocolate Mousse II",
+    "url": "http://allrecipes.com/recipe/17587/blender-chocolate-mousse-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-chocolate-mousse.json b/serverless-fleets/data/input/inferencing/recipes/blender-chocolate-mousse.json
new file mode 100644
index 000000000..8c72736bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-chocolate-mousse.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In an electric blender container, combine chocolate chips, sugar and eggs.  Blend.  Add hot milk and brandy.  Blend until smooth.  Pour into 8 demitasse cups or other small serving cups and refrigerate for at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package semisweet chocolate chips",
+        "1/2 cup white sugar",
+        "3 eggs",
+        "1 cup hot milk (160 degrees F/71 degrees C)",
+        "3 tablespoons brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blender Chocolate Mousse",
+    "url": "http://allrecipes.com/recipe/18994/blender-chocolate-mousse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-hollandaise-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blender-hollandaise-recipe.json
new file mode 100644
index 000000000..1447d1443
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-hollandaise-recipe.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.",
+        "Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to\u00a0loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve."
+    ],
+    "ingredients": [
+        "1 large egg yolk",
+        "1 1/2 teaspoons freshly squeezed lemon juice",
+        "Pinch cayenne pepper",
+        "4 tablespoons (1/2 stick) unsalted butter",
+        "1/2 teaspoon kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Sauce Recipes",
+        "Fruit",
+        "Lemon Recipes",
+        "Dairy Recipes",
+        "Egg Recipes",
+        "Dinner Parties",
+        "Recipes for Parties",
+        "Pureeing Recipes"
+    ],
+    "title": "Blender Hollandaise",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/blender-hollandaise-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-hollandaise-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blender-hollandaise-sauce.json
new file mode 100644
index 000000000..4eb48077c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-hollandaise-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.",
+        "Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water."
+    ],
+    "ingredients": [
+        "3 egg yolks",
+        "1/4 teaspoon Dijon mustard",
+        "1 tablespoon lemon juice",
+        "1 dash hot pepper sauce (e.g. Tabasco\u2122)",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blender Hollandaise Sauce",
+    "url": "http://allrecipes.com/recipe/84214/blender-hollandaise-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-macaroni-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/blender-macaroni-and-cheese.json
new file mode 100644
index 000000000..1ecf0446c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-macaroni-and-cheese.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.",
+        "Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain well and pour into prepared casserole dish.",
+        "Meanwhile, place the Cheddar cheese, hot milk, flour, onion, Worcestershire sauce, pepper, salt, mustard powder, and garlic powder in the bowl of a blender. Blend until cheese is melted and onion is finely chopped.",
+        "Pour cheese mixture over macaroni. Sprinkle top with wheat germ and Parmesan cheese. Bake uncovered for 30 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F950470.jpg",
+    "ingredients": [
+        "\u2154 pound uncooked elbow macaroni",
+        "10 ounces extra-sharp Cheddar cheese, cubed",
+        "1\u2009\u00bd cups hot milk",
+        "\u00bc cup all-purpose flour",
+        "\u00bd small onion, cut into chunks",
+        "1 tablespoon Worcestershire sauce",
+        "\u00bc teaspoon black pepper",
+        "\u00bd teaspoon salt",
+        "\u00bd teaspoon dry mustard powder",
+        "1 pinch garlic powder",
+        "\u00bc cup toasted wheat germ",
+        "\u00bc cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blender Macaroni and Cheese",
+    "url": "http://allrecipes.com/recipe/125638/blender-macaroni-and-cheese/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-mayonnaise-51183000.json b/serverless-fleets/data/input/inferencing/recipes/blender-mayonnaise-51183000.json
new file mode 100644
index 000000000..317e79519
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-mayonnaise-51183000.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week."
+    ],
+    "ingredients": [
+        "1 large egg",
+        "4 teaspoons freshly squeezed lemon juice, or to taste",
+        "1 teaspoon Dijon mustard",
+        "1/4 teaspoon fine sea salt",
+        "1/4 teaspoon freshly ground white or black pepper*",
+        "1 cup olive oil or a neutral vegetable oil or a combination of the two"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Egg",
+        "Mustard",
+        "Quick & Easy"
+    ],
+    "title": "Blender Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/blender-mayonnaise-51183000"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-pie.json b/serverless-fleets/data/input/inferencing/recipes/blender-pie.json
new file mode 100644
index 000000000..d7da4ace2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.",
+        "Place lemon-lime beverage, powdered milk, vanilla, baking mix, butter or margarine, sugar, coconut, and eggs in a blender. Process for 3 minutes. Pour mixture into greased pie plate and allow to sit for 5 minutes.",
+        "Bake in preheated oven for 40 minutes. Makes its own crust."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F701561.jpg",
+    "ingredients": [
+        "2 cups lemon-lime flavored carbonated beverage",
+        "\u2154 cup dry milk powder",
+        "1\u2009\u00bd teaspoons vanilla extract",
+        "\u00bd cup baking mix",
+        "\u00bc cup butter, softened",
+        "\u00be cup white sugar",
+        "1 cup shredded coconut",
+        "4  eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blender Pie",
+    "url": "http://allrecipes.com/recipe/16376/blender-pie/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-sauce-noisette-hollandaise-w.json b/serverless-fleets/data/input/inferencing/recipes/blender-sauce-noisette-hollandaise-w.json
new file mode 100644
index 000000000..2890a5dec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-sauce-noisette-hollandaise-w.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins.",
+        "Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside.",
+        "Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately."
+    ],
+    "ingredients": [
+        "1/2 cup hazelnuts",
+        "2 tablespoons butter, softened",
+        "1 cup butter",
+        "3 egg yolks",
+        "1 pinch salt",
+        "1 pinch white pepper",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blender Sauce Noisette (Hollandaise with Hazelnut Butter)",
+    "url": "http://allrecipes.com/recipe/62468/blender-sauce-noisette-hollandaise-w/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-white-bread.json b/serverless-fleets/data/input/inferencing/recipes/blender-white-bread.json
new file mode 100644
index 000000000..e229bed6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-white-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine 1 1/2 cups of the flour and yeast in the container of a blender. Cover and pulse until mixed. Measure the milk, shortening, sugar and salt into a saucepan. Warm over low heat until the shortening is melted. Remove from the heat and cool until just barely warm to the touch. Pour this into the blender with the flour. Add the egg; blend on the lowest setting to mix.",
+        "Pour the blended mixture into a bowl, and stir in enough flour to make a moderately stiff dough. Cover with a towel and let rise until doubled in size, about 45 minutes.",
+        "Punch down the dough and turn out of the bowl onto a lightly floured surface. Grease a 9x5 inch loaf pan while you allow the dough to rest for a few minutes. Shape the dough into a loaf and place into the pan. Let rise again until double in size, 30 to 40 minutes.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf until deep golden brown, 40 to 45 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2992&h=1566&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1539568.jpg",
+    "ingredients": [
+        "3\u2009\u00bd cups all-purpose flour, divided",
+        "1 (.25 ounce) package active dry yeast",
+        "1 cup milk",
+        "\u00bc cup shortening",
+        "2 tablespoons white sugar",
+        "1 teaspoon salt",
+        "1  egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blender White Bread",
+    "url": "http://allrecipes.com/recipe/162638/blender-white-bread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blender-yorkshire-pudding.json b/serverless-fleets/data/input/inferencing/recipes/blender-yorkshire-pudding.json
new file mode 100644
index 000000000..08cd2505a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blender-yorkshire-pudding.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Break eggs into a blender; blend for 2 to 3 minutes.",
+        "Sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. Blend until smooth, 1 minute. Scrape batter from sides of blender and pour in remaining 3/4 cup milk. Blend until smooth, 2 to 3 more minutes.",
+        "Refrigerate batter 1 to 2 hours before cooking.",
+        "Preheat an oven to 450 degrees F (230 degrees C). Pour 2 teaspoons of drippings into each of 6 muffin cups. Place muffin pan into oven and heat until drippings are very hot.",
+        "Pour batter into each of the prepared muffin cups.",
+        "Bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F938028.jpg",
+    "ingredients": [
+        "2  eggs",
+        "\u00be cup all-purpose flour",
+        "\u00bd teaspoon salt",
+        "1 cup milk, divided",
+        "\u00bc cup beef drippings, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blender Yorkshire Pudding",
+    "url": "http://allrecipes.com/recipe/230167/blender-yorkshire-pudding/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blenton-200242.json b/serverless-fleets/data/input/inferencing/recipes/blenton-200242.json
new file mode 100644
index 000000000..22ee8da0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blenton-200242.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine all ingredients except the lemon peel and cherry in a mixing glass and stir well. Strain into a cocktail glass and add lemon peel and cherry to garnish."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "1/2 ounce dry vermouth",
+        "2 dashes Angostura bitters",
+        "3 or 4 ice cubes",
+        "Lemon peel",
+        "Maraschino cherry"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lemon",
+        "Cherry",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Blenton",
+    "url": "http://www.epicurious.com/recipes/food/views/blenton-200242"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blenty-of-blintzes.json b/serverless-fleets/data/input/inferencing/recipes/blenty-of-blintzes.json
new file mode 100644
index 000000000..12eba626e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blenty-of-blintzes.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.",
+        "In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt.",
+        "Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture.",
+        "Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 cup butter, softened",
+        "3 tablespoons white sugar",
+        "2 eggs",
+        "3/4 cup milk",
+        "1 (16 ounce) container cottage cheese, creamed",
+        "2 tablespoons butter, softened",
+        "1 egg",
+        "1 tablespoon sour cream",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blenty of Blintzes",
+    "url": "http://allrecipes.com/recipe/37341/blenty-of-blintzes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bleu-baked-chicken-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/bleu-baked-chicken-and-rice.json
new file mode 100644
index 000000000..f96771ff0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bleu-baked-chicken-and-rice.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place chicken thighs in a large resealable bag; pour in blue cheese dressing. Coat chicken with dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.",
+        "Preheat oven to 420 degrees F (216 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir celery in the hot oil for 1 minute. Add onion; cook and stir until onion is glossy and softened, about 5 minutes. Stir in garlic; cook for 30 seconds. Transfer onion mixture to the prepared baking dish; return skillet to burner.",
+        "Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.",
+        "Mix chicken broth, rice, and vinegar into the onion mixture in the baking dish. Remove chicken from marinade and arrange in the baking dish, creating 2 rows of chicken thighs side by side. Discard remaining marinade. Sprinkle each chicken thigh with Cajun seasoning. Coat chicken thighs with 1 cup panko crumbs. Cover baking dish with aluminum foil.",
+        "Bake in the preheated oven for 35 minutes. Remove aluminum foil from dish. Mince the reserved celery leaves. Sprinkle chicken thighs with remaining 1/2 cup panko crumbs and Parmesan-Romano cheese; sprinkle minced celery leaves over chicken.",
+        "Continue to bake chicken until no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).",
+        "Turn on the oven's broiler and broil chicken until browned and crisp, 1 to 3 minutes. Remove from oven and let cool for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "6 chicken thighs",
+        "1 1/2 cups blue cheese dressing (such as Ken's\u00ae)",
+        "cooking spray (such as Pam\u00ae)",
+        "3 tablespoons extra-virgin olive oil, divided",
+        "2 stalks celery, chopped and leaves reserved",
+        "1/3 large onion, chopped",
+        "2 cloves garlic, chopped",
+        "2 cups white rice",
+        "2 (14.5 ounce) cans chicken broth",
+        "3 tablespoons red wine vinegar",
+        "1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's\u00ae), or to taste",
+        "1 1/2 cups panko bread crumbs",
+        "1/4 cup Parmesan-Romano cheese blend"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bleu Baked Chicken and Rice",
+    "url": "http://allrecipes.com/recipe/232815/bleu-baked-chicken-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bleu-cheese-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/bleu-cheese-coleslaw.json
new file mode 100644
index 000000000..f586fc36f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bleu-cheese-coleslaw.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.",
+        "Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package shredded coleslaw mix",
+        "1/4 cup finely chopped sweet onion",
+        "1/2 cup cider vinegar",
+        "3 tablespoons white sugar",
+        "1 teaspoon salt",
+        "1/2 cup mayonnaise",
+        "1/2 cup sour cream",
+        "1/2 cup crumbled blue cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bleu Cheese Coleslaw",
+    "url": "http://allrecipes.com/recipe/86606/bleu-cheese-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bleu-cheese-macaroni.json b/serverless-fleets/data/input/inferencing/recipes/bleu-cheese-macaroni.json
new file mode 100644
index 000000000..6036866fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bleu-cheese-macaroni.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil.  Add macaroni and cook for 8 to 10 minutes or until al dente; drain.",
+        "Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers.  Simmer until heated through.  Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.",
+        "Stir cooked macaroni into cheese mixture and serve hot."
+    ],
+    "ingredients": [
+        "2 cups uncooked elbow macaroni",
+        "2 tablespoons butter",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1/2 cup sliced green bell pepper",
+        "1/2 cup sliced red bell pepper",
+        "3/4 cup heavy cream",
+        "1/3 cup all-purpose flour",
+        "1/2 cup plain yogurt",
+        "1 cup crumbled blue cheese",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bleu Cheese Macaroni",
+    "url": "http://allrecipes.com/recipe/25231/bleu-cheese-macaroni/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bleu-harvest-soup.json b/serverless-fleets/data/input/inferencing/recipes/bleu-harvest-soup.json
new file mode 100644
index 000000000..6578bb2c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bleu-harvest-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Crumble bouillon cubes into water in a large pot; bring to a boil. Add squash to the boiling liquid; cook until squash is beginning to soften, 6 to 8 minutes. Stir carrots into the liquid; continue cooking until carrots are just tender, about 5 minutes. Remove from heat and set aside.",
+        "Heat oil in a skillet over medium heat. Cook onion with rosemary in the hot oil until translucent, about 5 minutes. Stir bacon into the onion; cook and stir until the bacon is crisp, 7 to 10 minutes. Scoop bacon and onion mixture directly into the pot with the squash. Stir beans through the mixture. Garnish with blue cheese to serve."
+    ],
+    "ingredients": [
+        "8 cubes  chicken bouillon",
+        "12 cups water",
+        "2 acorn squash - peeled, seeded, and diced",
+        "4 large carrots, sliced",
+        "1 tablespoon olive oil",
+        "1 large onion, diced",
+        "2 teaspoons crushed dried rosemary",
+        "1/2 pound bacon, diced",
+        "2 (15 ounce) cans great Northern beans, rinsed and drained",
+        "3/4 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bleu Harvest Soup",
+    "url": "http://allrecipes.com/recipe/229085/bleu-harvest-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blini-russian-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/blini-russian-pancakes.json
new file mode 100644
index 000000000..e3f417d0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blini-russian-pancakes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.",
+        "Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.",
+        "Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.",
+        "Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.",
+        "Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.",
+        "Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito."
+    ],
+    "ingredients": [
+        "4 1/4 cups milk",
+        "5 eggs",
+        "1/3 teaspoon salt",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon baking soda",
+        "1/8 teaspoon citric acid powder",
+        "4 cups all-purpose flour",
+        "3 tablespoons vegetable oil",
+        "1 cup boiling water",
+        "2/3 cup butter, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blini (Russian Pancakes)",
+    "url": "http://allrecipes.com/recipe/215962/blini-russian-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blini-with-sour-cream-and-caviar-107397.json b/serverless-fleets/data/input/inferencing/recipes/blini-with-sour-cream-and-caviar-107397.json
new file mode 100644
index 000000000..96dbb34c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blini-with-sour-cream-and-caviar-107397.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0F.",
+        "Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)",
+        "Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.",
+        "Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.",
+        "Serve blini topped with sour cream and caviar."
+    ],
+    "ingredients": [
+        "1/4 cup warm water (105\u2013115\u00b0F)",
+        "1 (1/4-oz) package active dry yeast (1 1/4 teaspoons)",
+        "1 1/2 tablespoons sugar",
+        "1/2 cup sifted all-purpose flour (sift before measuring)",
+        "1/2 cup sifted buckwheat flour (sift before measuring)",
+        "1/4 teaspoon salt",
+        "1 cup whole milk, heated to warm (105\u2013115\u00b0F)",
+        "1/2 stick (1/4 cup) unsalted butter, melted and cooled",
+        "2 large eggs, lightly beaten",
+        "Accompaniments: sour cream and caviar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fish",
+        "Appetizer",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Fall",
+        "Winter",
+        "Sour Cream",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blini with Sour Cream and Caviar",
+    "url": "http://www.epicurious.com/recipes/food/views/blini-with-sour-cream-and-caviar-107397"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blinis-with-tapioca-caviar-candied-fruits-toasted-pecans-and-creme-fraiche-236795.json b/serverless-fleets/data/input/inferencing/recipes/blinis-with-tapioca-caviar-candied-fruits-toasted-pecans-and-creme-fraiche-236795.json
new file mode 100644
index 000000000..3132c01ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blinis-with-tapioca-caviar-candied-fruits-toasted-pecans-and-creme-fraiche-236795.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Bring 3 quarts water to boil in large saucepan. Add tapioca and boil until tapioca is clear, stirring occasionally, about 16 minutes. Drain; rinse under cold water until cool. Transfer tapioca to medium bowl.",
+        "Pour cream into heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks, sugar, and salt in medium bowl 1 minute. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium heat until mixture is thick enough to coat back of spoon, about 5 minutes; do not boil. Transfer custard to medium metal bowl. Set over bowl of ice water and stir until custard is cool. Stir 3/4 cup custard into tapioca. Do ahead Can be made 1 day ahead. Cover and chill tapioca and remaining custard separately. Stir all remaining custard into tapioca to loosen before continuing.",
+        "Cook potatoes and parsnips in separate medium saucepans of boiling salted water until very tender, about 15 minutes. Drain vegetables well, then transfer to sieve set over medium bowl. Force potatoes and parsnips through sieve into bowl. Stir in milk. Whisk in flour in 3 additions. Add eggs 1 at a time, whisking to blend after each addition. Whisk sugar and salt into batter. Using electric mixer, beat egg whites until stiff but not dry. Fold egg whites into batter.",
+        "Line rimmed baking sheet with foil. Heat griddle over medium heat. Brush with oil. In batches, drop batter by rounded tablespoonfuls onto griddle, spreading to form 21/2- to 3-inch rounds. Cook until brown, about 21/2 minutes per side. Transfer to sheet. Do ahead Can be made 1 day ahead. Cool, cover tightly with foil, and chill. Rewarm uncovered in 350\u00b0F oven, about 7 minutes.",
+        "Divide tapioca among 8 small bowls. Place 1 bowl on each of 8 plates. Divide warm blinis among plates. Arrange dried cherry halves, candied apricot slices, and toasted pecans on plates. Place dollop of crme frache and honey and small mound of ground cinnamon on plates."
+    ],
+    "ingredients": [
+        "3 quarts water",
+        "1/2 cup small pearl tapioca*",
+        "1 cup whipping cream",
+        "1 3-inch piece vanilla bean, split lengthwise",
+        "3 large egg yolks (reserve whites for blinis)",
+        "1/3 cup sugar",
+        "Pinch of salt",
+        "1/2 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 1 1/2 cups)",
+        "1/2 pound parsnips, peeled, cut into 1/2-inch cubes (about 1 1/2 cups)",
+        "1/4 cup whole milk",
+        "1/4 cup all purpose flour",
+        "3 large eggs",
+        "2 tablespoons sugar",
+        "1 teaspoon salt",
+        "3 large egg whites (reserved from tapioca)",
+        "Vegetable oil",
+        "1 cup candied red cherries, halved",
+        "1 cup candied or dried apricots (about 8 ounces), cut in half horizontally, then sliced crosswise into 1/4-inch-wide strips",
+        "1 cup pecans, toasted, coarsely broken",
+        "1 cup cr\u00e8me fra\u00eeche",
+        "1/2 cup honey",
+        "1/4 cup ground cinnamon",
+        "*Available at some supermarkets and specialty foods stores, and at Asian markets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Nut",
+        "Potato",
+        "Vegetable",
+        "Dessert",
+        "Christmas",
+        "Cocktail Party",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blinis with Tapioca Caviar, Candied Fruits, Toasted Pecans, and Cr\u00e8me Fra\u00eeche",
+    "url": "http://www.epicurious.com/recipes/food/views/blinis-with-tapioca-caviar-candied-fruits-toasted-pecans-and-creme-fraiche-236795"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blintz-kugel.json b/serverless-fleets/data/input/inferencing/recipes/blintz-kugel.json
new file mode 100644
index 000000000..ac034cf7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blintz-kugel.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 8 minutes. Drain.",
+        "Beat eggs and sugar together in a bowl until smooth, 1 to 2 minutes. Add cottage cheese, farmers cheese, sour cream, and melted butter; mix well to combine. Stir in noodles.",
+        "Spread noodle mixture in a 9x13-inch glass baking dish. Sprinkle corn flakes on top.",
+        "Bake in the preheated oven until golden brown, about 40 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package egg noodles",
+        "3 eggs",
+        "1/2 cup white sugar",
+        "1 (16 ounce) package small-curd cottage cheese",
+        "2 (8 ounce) packages farmers cheese",
+        "1/2 cup sour cream",
+        "2 tablespoons butter, melted",
+        "1 1/4 cups crushed corn flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blintz Kugel",
+    "url": "http://allrecipes.com/recipe/246833/blintz-kugel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blintz-souffle-i.json b/serverless-fleets/data/input/inferencing/recipes/blintz-souffle-i.json
new file mode 100644
index 000000000..7b70faf35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blintz-souffle-i.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.",
+        "Beat butter with 1/3 cup sugar in a mixing bowl with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, salt, and 1 teaspoon cinnamon until well combined. In a third bowl, beat 8 ounces of cottage cheese with 1/4 cup sour cream, 5 eggs, 1 1/2 teaspoons of vanilla extract, and the heavy cream until the mixture is smooth. Alternate adding flour mixture and cottage cheese mixture with the creamed sugar and butter to make a fluffy batter.",
+        "To make the filling, beat the cream cheese in a bowl with an electric mixer on high speed until fluffy, and add 16 ounce container of cottage cheese, 1/3 cup sugar, 2 eggs, 1/4 cup of sour cream, and 1 1/2 teaspoons of vanilla extract. Reduce mixer speed to medium, and beat until very smooth and creamy, about 5 minutes.",
+        "Place half the batter into the bottom of the prepared baking dish, and spread the filling over it in an even layer. Spread the rest of the batter over the cheese layer.",
+        "Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center of the dish comes out clean, 50 minutes to 1 hour. Turn off the oven, open the door, and let the casserole cool in the oven for about 5 minutes before removing.",
+        "Make a sauce by whisking together the orange juice, cornstarch, water, 1/8 teaspoon of cinnamon, and 1/2 cup of sugar in a saucepan over medium-low heat until the mixture boils. Stir in the strawberries, cover, reduce heat, and let the sauce simmer, stirring occasionally, until the strawberries are cooked and the sauce has thickened, about 15 minutes. Spoon sauce over casserole to serve."
+    ],
+    "ingredients": [
+        "3/4 cup unsalted butter, at room temperature",
+        "1/3 cup white sugar",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/8 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1 (8 ounce) container cottage cheese",
+        "1/4 cup sour cream",
+        "5 eggs, at room temperature",
+        "1 1/2 teaspoons vanilla extract",
+        "1/4 cup heavy cream",
+        "1 (8 ounce) package cream cheese, at room temperature",
+        "1 (16 ounce) package cottage cheese",
+        "1/3 cup white sugar",
+        "2 eggs",
+        "1/4 cup sour cream",
+        "1 1/2 teaspoons vanilla extract",
+        "1/4 cup orange juice",
+        "3 tablespoons cornstarch",
+        "3/4 cup water",
+        "1/8 teaspoon ground cinnamon",
+        "1/2 cup white sugar",
+        "1 pound strawberries, hulled and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blintz Souffle I",
+    "url": "http://allrecipes.com/recipe/212821/blintz-souffle-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blintz-souffle-ii.json b/serverless-fleets/data/input/inferencing/recipes/blintz-souffle-ii.json
new file mode 100644
index 000000000..04c3af0bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blintz-souffle-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.",
+        "Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "2 (13 ounce) packages frozen cheese-filled blintzes",
+        "4 eggs, beaten",
+        "1 1/2 cups sour cream",
+        "1 1/4 cups white sugar",
+        "1/2 teaspoon salt",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blintz Souffle II",
+    "url": "http://allrecipes.com/recipe/212822/blintz-souffle-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bliss-balls.json b/serverless-fleets/data/input/inferencing/recipes/bliss-balls.json
new file mode 100644
index 000000000..ac5c26ea2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bliss-balls.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Soak flax seeds in a bowl of water for 10 minutes. Drain.",
+        "Blend almonds in a food processor or blender until finely chopped; transfer to a bowl. Mix sesame seeds, sunflower seeds, cocoa nibs, cocoa powder, maca powder, chia seeds, spirulina powder, cardamom, cinnamon, and salt into almonds.",
+        "Process dates in the food processor or blender; add to almond mixture.",
+        "Combine tahini, almond butter, honey, and vanilla extract in a separate bowl. Slowly mix almond mixture into tahini mixture until it holds together. Form mixture into bite-size balls.",
+        "Spread coconut in a shallow bowl. Roll the balls in the coconut until coated. Chill balls in the refrigerator, at least 30 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 tablespoons flax seeds",
+        "1 cup almonds",
+        "3/4 cup sesame seeds",
+        "1/2 cup sunflower seeds",
+        "1/2 cup cocoa nibs",
+        "1/4 cup raw cocoa powder",
+        "3 tablespoons raw maca powder (optional)",
+        "3 tablespoons chia seeds (optional)",
+        "1 1/2 teaspoons spirulina powder",
+        "1 teaspoon ground cardamom",
+        "1/4 teaspoon ground cinnamon",
+        "1 pinch salt",
+        "1 cup Medjool dates, pitted",
+        "1/2 cup tahini",
+        "1/2 cup almond butter",
+        "1/3 cup honey",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup shredded unsweetened coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bliss Balls",
+    "url": "http://allrecipes.com/recipe/241217/bliss-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blissful-rosemary-chicken.json b/serverless-fleets/data/input/inferencing/recipes/blissful-rosemary-chicken.json
new file mode 100644
index 000000000..51c561fbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blissful-rosemary-chicken.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.",
+        "In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.",
+        "Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.",
+        "Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste."
+    ],
+    "ingredients": [
+        "4 sprigs fresh rosemary",
+        "4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness",
+        "4 slices smoked fontina cheese",
+        "4 slices prosciutto",
+        "1/2 cup white wine",
+        "1/2 cup chicken broth",
+        "1/4 cup olive oil",
+        "1 tablespoon freshly ground black pepper",
+        "4 cloves garlic, halved",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blissful Rosemary Chicken",
+    "url": "http://allrecipes.com/recipe/82713/blissful-rosemary-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blistered-baby-zucchini-baby-pattypan-squash-and-grilled-tomatoes-242705.json b/serverless-fleets/data/input/inferencing/recipes/blistered-baby-zucchini-baby-pattypan-squash-and-grilled-tomatoes-242705.json
new file mode 100644
index 000000000..036d68d84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blistered-baby-zucchini-baby-pattypan-squash-and-grilled-tomatoes-242705.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Prepare barbecue (high heat). Brush grill rack with oil. Brush pattypan squash, zucchini, and tomatoes with olive oil; sprinkle generously with salt and pepper. Grill until vegetables are blistered and slightly charred, about 8 minutes for squash and zucchini, turning occasionally, and about 6 minutes for tomatoes, shifting occasionally. Transfer to platter."
+    ],
+    "ingredients": [
+        "Olive oil (for brushing)",
+        "2 cups yellow and green baby pattypan squash (9 to 10 ounces)",
+        "6 baby zucchini",
+        "6 medium tomatoes, halved through cores"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Side",
+        "Fourth of July",
+        "Low Fat",
+        "Vegetarian",
+        "Low Cal",
+        "High Fiber",
+        "Backyard BBQ",
+        "Squash",
+        "Zucchini",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/blistered-baby-zucchini-baby-pattypan-squash-and-grilled-tomatoes-242705"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blistered-green-beans-with-garlic-and-miso.json b/serverless-fleets/data/input/inferencing/recipes/blistered-green-beans-with-garlic-and-miso.json
new file mode 100644
index 000000000..2bb9a3d8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blistered-green-beans-with-garlic-and-miso.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.",
+        "Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8\u201312 minutes.",
+        "Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro."
+    ],
+    "ingredients": [
+        "3 garlic cloves, finely chopped",
+        "3 tablespoons fresh lime juice",
+        "3 tablespoons white miso",
+        "1 tablespoon coconut or agave nectar",
+        "3 tablespoons virgin coconut oil",
+        "1 1/2 pounds haricots verts or green beans, trimmed",
+        "Pinch of crushed red pepper flakes",
+        "Flaky sea salt, freshly ground pepper",
+        "1/3 cup coarsely chopped cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Green Bean",
+        "Summer",
+        "Spring",
+        "Dinner",
+        "Lime Juice",
+        "Garlic",
+        "Saut\u00e9",
+        "Vegan",
+        "Vegetarian",
+        "Cilantro",
+        "Wheat/Gluten-Free",
+        "Labor Day"
+    ],
+    "title": "Blistered Green Beans With Garlic and Miso",
+    "url": "http://www.epicurious.com/recipes/food/views/blistered-green-beans-with-garlic-and-miso"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blistered-green-beans-with-tomato-almond-pesto.json b/serverless-fleets/data/input/inferencing/recipes/blistered-green-beans-with-tomato-almond-pesto.json
new file mode 100644
index 000000000..3db375582
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blistered-green-beans-with-tomato-almond-pesto.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.",
+        "Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7\u20139 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.",
+        "Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.",
+        "Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving."
+    ],
+    "ingredients": [
+        "2 pints cherry tomatoes",
+        "1/4 cup unsalted, roasted almonds",
+        "1 garlic clove, grated",
+        "2 tablespoons olive oil",
+        "2 tablespoons Sherry vinegar or red wine vinegar",
+        "1 teaspoon paprika",
+        "Pinch of cayenne pepper",
+        "Kosher salt, freshly ground pepper",
+        "3 teaspoons vegetable oil",
+        "2 pounds haricots verts or green beans, trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Green Bean",
+        "Side",
+        "Healthy",
+        "Kid-Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blistered Green Beans With Tomato-Almond Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/blistered-green-beans-with-tomato-almond-pesto"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blistered-tomatoes-with-herbs.json b/serverless-fleets/data/input/inferencing/recipes/blistered-tomatoes-with-herbs.json
new file mode 100644
index 000000000..5f2da253a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blistered-tomatoes-with-herbs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.",
+        "Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until tomatoes blister.",
+        "Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano. Season with salt and pepper to taste and serve."
+    ],
+    "ingredients": [
+        "2 pints whole cherry tomatoes",
+        "1/2 cup fresh sage leaves",
+        "6 sprigs fresh thyme, leaves removed",
+        "6 sprigs fresh oregano, leaves removed",
+        "1/2 cup olive oil",
+        "Salt and cracked black pepper to taste",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blistered Tomatoes with Herbs",
+    "url": "http://allrecipes.com/recipe/245457/blistered-tomatoes-with-herbs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blitz-puff-pastry.json b/serverless-fleets/data/input/inferencing/recipes/blitz-puff-pastry.json
new file mode 100644
index 000000000..e61c80fab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blitz-puff-pastry.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, stir together the cake flour, bread flour, salt and white sugar.  Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.",
+        "On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.",
+        "Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.",
+        "To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown."
+    ],
+    "ingredients": [
+        "1 1/4 cups cake flour",
+        "3 3/4 cups bread flour",
+        "1 1/2 teaspoons salt",
+        "1/4 cup white sugar",
+        "1 1/4 cups cold butter, cut into tablespoon-sized pieces",
+        "1 1/4 cups cold water",
+        "1 1/2 teaspoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blitz Puff Pastry",
+    "url": "http://allrecipes.com/recipe/158858/blitz-puff-pastry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blizzard-cake.json b/serverless-fleets/data/input/inferencing/recipes/blizzard-cake.json
new file mode 100644
index 000000000..531565c1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blizzard-cake.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Soften ice cream. Crush cookies by placing them in a large zip lock bag and rolling over them with a rolling pin. Mix softened ice cream and crushed cookies together. Fold in the whipped topping and pour into one 9x13 inch glass pan. Freeze for 2 hours then serve."
+    ],
+    "ingredients": [
+        "1 gallon vanilla ice cream",
+        "1 (20 ounce) package chocolate sandwich cookies with creme filling",
+        "1 (12 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blizzard Cake",
+    "url": "http://allrecipes.com/recipe/7728/blizzard-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/block-party-fruit-cookies.json b/serverless-fleets/data/input/inferencing/recipes/block-party-fruit-cookies.json
new file mode 100644
index 000000000..eda8ac58d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/block-party-fruit-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Beat cream cheese and sugar together in a bowl until creamy; refrigerate mixture until firm, about 15 minutes. Spread cream cheese mixture onto each sugar cookie. Cover cream cheese layer with strawberries, leaving a small edge of cream cheese to keep strawberry juice contained. Decorate each cookie with blackberries, blueberries and raspberries.",
+        "Warm chocolate shell topping in a microwave-safe bowl, 30 seconds to 1 minute. Pour chocolate into a plastic freezer bag. Snip one corner off the bag with scissors; pipe chocolate onto cookies. Refrigerate cookies until ready to serve."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup white sugar",
+        "18 sugar cookies",
+        "1 (16 ounce) package strawberries, finely chopped",
+        "1 (6 ounce) container fresh blackberries",
+        "1 (6 ounce) container fresh blueberries",
+        "1 (6 ounce) container fresh raspberries",
+        "1 (8 ounce) container chocolate shell topping (such as Saco\u00ae Dolci frutta)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Block Party Fruit Cookies",
+    "url": "http://allrecipes.com/recipe/233139/block-party-fruit-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blonde-apple-brownies.json b/serverless-fleets/data/input/inferencing/recipes/blonde-apple-brownies.json
new file mode 100644
index 000000000..03a2e3887
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blonde-apple-brownies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Beat butter, white sugar, brown sugar, and eggs together in a bowl using an electric mixer until smooth and creamy. Beat flour into creamed butter mixture until well combined; add baking powder and beat. Stir cinnamon into batter. Fold apples into batter; spread into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out with moist crumbs, about 45 minutes."
+    ],
+    "ingredients": [
+        "1 cup salted butter, softened",
+        "1 cup white sugar",
+        "1 cup lightly packed light brown sugar",
+        "2 eggs",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "6 McIntosh apples - peeled, cored, and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blonde Apple Brownies",
+    "url": "http://allrecipes.com/recipe/238475/blonde-apple-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blonde-bobbie.json b/serverless-fleets/data/input/inferencing/recipes/blonde-bobbie.json
new file mode 100644
index 000000000..39556918a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blonde-bobbie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place ice in a short glass. Pour the Irish cream, butterscotch schnapps, and coffee liquor over the ice. Stir and serve."
+    ],
+    "ingredients": [
+        "1/2 cup Ice cubes",
+        "1 (1.5 fluid ounce) jigger Irish cream liqueur",
+        "1 (1.5 fluid ounce) jigger butterscotch schnapps",
+        "1 (1.5 fluid ounce) jigger coffee flavored liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blonde Bobbie",
+    "url": "http://allrecipes.com/recipe/70014/blonde-bobbie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-i.json b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-i.json
new file mode 100644
index 000000000..167efef83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.",
+        "Measure 1 cup sifted flour. Add baking powder, baking soda, and salt.  Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.",
+        "Stir the brown sugar into the melted butter and mix well. Cool slightly.",
+        "Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.",
+        "Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top.  Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 cup sifted all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/8 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped walnuts",
+        "1/3 cup butter, melted",
+        "1 cup packed brown sugar",
+        "1 egg, beaten",
+        "1 tablespoon vanilla extract",
+        "2/3 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blonde Brownies I",
+    "url": "http://allrecipes.com/recipe/10177/blonde-brownies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-ii.json b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-ii.json
new file mode 100644
index 000000000..db2612649
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Melt butter or margarine.  Add sugar and mix well. Cool.",
+        "Add eggs and vanilla, blend well.   Add the rest of the ingredients except the chocolate chips.",
+        "Put into a greased 9 x 13 inch pan.  Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes.   Cool and cut into bars."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1 teaspoon salt",
+        "2/3 cup butter",
+        "2 cups packed light brown sugar",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "1 cup mini semi-sweet chocolate chips",
+        "1 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blonde Brownies II",
+    "url": "http://allrecipes.com/recipe/10178/blonde-brownies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-iii.json b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-iii.json
new file mode 100644
index 000000000..4ff2ed99a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-iii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 15 x 10 x 1 inch baking pan.",
+        "Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar.  Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well.  Spread in the greased pan.",
+        "Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides.  Cut into small squares when cool."
+    ],
+    "ingredients": [
+        "2 2/3 cups all-purpose flour",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "2/3 cup butter",
+        "2 1/2 cups packed brown sugar",
+        "3 eggs",
+        "1 cup chopped walnuts",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blonde Brownies III",
+    "url": "http://allrecipes.com/recipe/10433/blonde-brownies-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-iv.json b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-iv.json
new file mode 100644
index 000000000..5dd129293
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-iv.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan or two 8x8 inch pans.",
+        "In a medium bowl, mix together the melted margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda , gradually stir into the creamed mixture. Spread evenly into the prepared pan, and sprinkle the chocolate chips and pecans over the  top.",
+        "Bake for 12 to 15 minutes in the preheated oven until surface of cookies appears dry. Cool, and cut into squares."
+    ],
+    "ingredients": [
+        "1/2 cup margarine, melted",
+        "1 cup brown sugar",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "2 cups semisweet chocolate chips",
+        "1 cup chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blonde Brownies IV",
+    "url": "http://allrecipes.com/recipe/16469/blonde-brownies-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-v.json b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-v.json
new file mode 100644
index 000000000..080230d70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-v.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.",
+        "In a medium bowl, mix together the margarine, oil, white sugar and brown sugar until well blended. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking powder; stir into the sugar mixture just enough to absorb. Spread the batter evenly into the prepared pan.",
+        "Bake for 10 minutes in the preheated oven, then cover the pan with foil and return to the oven for an additional 10 to 15 minutes, or until firm. Cool slightly before cutting into bars."
+    ],
+    "ingredients": [
+        "1/2 cup margarine, melted",
+        "2 tablespoons vegetable oil",
+        "1/2 cup white sugar",
+        "1 1/2 cups brown sugar",
+        "4 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blonde Brownies V",
+    "url": "http://allrecipes.com/recipe/21631/blonde-brownies-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-with-white-chocolate.json b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-with-white-chocolate.json
new file mode 100644
index 000000000..c6c6ba2a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blonde-brownies-with-white-chocolate.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap(R) Aluminum Foil.",
+        "Whisk together flour and baking powder.",
+        "Combine brown sugar and butter in a large bowl. Mix until fully incorporated. Add egg, vanilla and flour mixture and continue mixing until fully incorporated. Fold in the chocolate chips and cranberries.",
+        "Pour batter into prepared pan and bake for 35 to 40 minutes or until edges are firm and starting to pull away from sides of the pan.",
+        "Cool on a wire rack for 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 1/3 cups brown sugar",
+        "1/2 cup butter, melted",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 cup white chocolate chips",
+        "1 cup dried cranberries",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blonde Brownies with White Chocolate and Cranberries",
+    "url": "http://allrecipes.com/recipe/255608/blonde-brownies-with-white-chocolate/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blondie-bars-with-peanut-butter-fil.json b/serverless-fleets/data/input/inferencing/recipes/blondie-bars-with-peanut-butter-fil.json
new file mode 100644
index 000000000..6e0c34008
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blondie-bars-with-peanut-butter-fil.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees  F. Grease 13x9-inch baking pan.",
+        "Combine flour, baking powder and salt in small bowl. Beat brown sugar and butter in large bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in DelightFulls morsels. Spread into prepared pan.",
+        "Bake for 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars. Store in an airtight container."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "3/4 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup butter, softened",
+        "1 1/2 cups packed brown sugar",
+        "2 large eggs",
+        "2 teaspoons vanilla extract",
+        "1 1/4 cups NESTLE\u00ae TOLL HOUSE\u00ae Delightfulls Peanut Butter Filled Morsels"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "\"Blondie\" Bars with Peanut Butter Filled DelightFulls\u2122",
+    "url": "http://allrecipes.com/recipe/239558/blondie-bars-with-peanut-butter-fil/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blondie-brownies.json b/serverless-fleets/data/input/inferencing/recipes/blondie-brownies.json
new file mode 100644
index 000000000..973b808aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blondie-brownies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.",
+        "Combine shortening and milk in large saucepan.  Place over low heat until shortening melts. Remove from heat, add the brown sugar and egg. Stir until well blended.",
+        "Combine the flour, baking powder and salt; stir into sugar mixture.  Stir in vanilla and nuts.  Spread evenly into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Cool and cut into 2x2 inch squares."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 tablespoon milk",
+        "1 cup packed brown sugar",
+        "1 egg, beaten",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/8 teaspoon salt",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blondie Brownies",
+    "url": "http://allrecipes.com/recipe/15582/blondie-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blondie-caramel-heaven.json b/serverless-fleets/data/input/inferencing/recipes/blondie-caramel-heaven.json
new file mode 100644
index 000000000..d70540160
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blondie-caramel-heaven.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan.",
+        "In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest.",
+        "Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the  remaining cake mixture. The top should be swirled with caramel and cake mixture.",
+        "Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars."
+    ],
+    "ingredients": [
+        "10 ounces individually wrapped caramels, unwrapped",
+        "1/2 cup evaporated milk",
+        "1 (18.25 ounce) package yellow cake mix",
+        "1/2 cup evaporated milk",
+        "3/4 cup butter, melted",
+        "Chocolate layer",
+        "3/4 cup milk chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blondie Caramel Heaven",
+    "url": "http://allrecipes.com/recipe/19271/blondie-caramel-heaven/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blondies-ii.json b/serverless-fleets/data/input/inferencing/recipes/blondies-ii.json
new file mode 100644
index 000000000..c91b70441
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blondies-ii.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Sift together the flour, baking powder and salt; set aside.",
+        "In a large bowl, cream together 3/4 cup of  butter, brown sugar and white sugar until light and fluffy. Beat in the eggs and yolk one at a time, then stir in the vanilla and 6 tablespoons peanut butter. Blend in the sifted ingredients and stir in the chocolate chips. Press the mixture evenly into the prepared pan.",
+        "Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely before frosting.",
+        "To make the frosting, mix the remaining 1/2 cup of butter and 1 cup peanut butter together in a medium bowl. Mix in the confectioners sugar until smooth, then gradually stir in milk until a spreadable consistency is reached. Cut, serve and enjoy!"
+    ],
+    "ingredients": [
+        "3 1/2 cups all-purpose flour",
+        "2 1/4 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "3/4 cup butter, softened",
+        "1 1/2 cups packed brown sugar",
+        "3/4 cup white sugar",
+        "3 eggs",
+        "1 egg yolk",
+        "2 teaspoons vanilla extract",
+        "6 tablespoons peanut butter",
+        "2 cups semisweet chocolate chips",
+        "1/2 cup butter, softened",
+        "1 cup peanut butter",
+        "3 cups confectioners' sugar",
+        "1/3 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blondies II",
+    "url": "http://allrecipes.com/recipe/25012/blondies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blondies.json b/serverless-fleets/data/input/inferencing/recipes/blondies.json
new file mode 100644
index 000000000..0b26bbc68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blondies.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Crank the oven to 350\u00baF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.",
+        "Melt the butter in an 8-inch saut\u00e9 pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.",
+        "Meanwhile whisk together the flour, baking powder, and salt in a small bowl.",
+        "Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.",
+        "While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.",
+        "Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk."
+    ],
+    "ingredients": [
+        "170 grams unsalted butter",
+        "100 grams walnuts",
+        "55 grams pecans",
+        "272 grams all-purpose flour",
+        "6 grams baking powder",
+        "3 grams kosher salt",
+        "55 grams almond butter",
+        "346 grams dark brown sugar",
+        "2 large eggs",
+        "1 large egg yolk",
+        "1 tablespoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookbook Critic",
+        "Dessert",
+        "Brownie",
+        "Nut",
+        "Walnut",
+        "Pecan",
+        "Almond"
+    ],
+    "title": "\"Brown on Blonde\" Blondies",
+    "url": "http://www.epicurious.com/recipes/food/views/blondies"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-and-sand-351599.json b/serverless-fleets/data/input/inferencing/recipes/blood-and-sand-351599.json
new file mode 100644
index 000000000..cc447f8aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-and-sand-351599.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a medium bowl, combine 200 grams orange juice, 2.5 grams Versa-Whip (available online), 1/2 gram xanthan gum (also available online). Use immersion blender with whisk attachment to whip juice into foam.",
+        "In chilled cocktail shaker or pint glass, stir together Scotch, vermouth, bitters, and ice until well combined. Strain into chilled double old-fashioned glass and top with cherry ale and orange foam."
+    ],
+    "ingredients": [
+        "1/4 cup (2 ounces) Scotch",
+        "2 tablespoons (1 ounce) sweet vermouth",
+        "1 dash orange bitters",
+        "1 cup ice cubes",
+        "1/4 cup (2 ounces) cherry ale",
+        "Orange juice (200g is approximately 3/4 cup, but measurement is very precise in molecular gastronomy)",
+        "Versa-Whip* (a very precise scale is needed to weigh ingredients in fractions of grams, I dont think it makes sense to give volume measurements)",
+        "Xanthan gum*"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Scotch",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Engagement Party",
+        "Party",
+        "Orange Juice",
+        "Vermouth",
+        "Drink",
+        "New York"
+    ],
+    "title": "Blood and Sand",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-and-sand-351599"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-and-sand-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/blood-and-sand-cocktail.json
new file mode 100644
index 000000000..a842902a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-and-sand-cocktail.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine Scotch, sweet vermouth, orange juice, and brandy in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into a chilled glass."
+    ],
+    "ingredients": [
+        "1/2 fluid ounce Scotch whiskey",
+        "1/2 fluid ounce sweet vermouth",
+        "1/2 fluid ounce orange juice",
+        "1/2 fluid ounce cherry-flavored brandy",
+        "1 cup ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blood and Sand Cocktail",
+    "url": "http://allrecipes.com/recipe/221307/blood-and-sand-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-avocado-salad.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-avocado-salad.json
new file mode 100644
index 000000000..4d2cb2f5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-avocado-salad.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper."
+    ],
+    "ingredients": [
+        "1 avocado - peeled, pitted, and cut into bite-size pieces",
+        "1 blood orange, peeled and cut into bite-size pieces",
+        "1 tablespoon extra-virgin olive oil",
+        "1 pinch salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blood Orange and Avocado Salad",
+    "url": "http://allrecipes.com/recipe/230984/blood-orange-and-avocado-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-grapefruit-juice-230545.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-grapefruit-juice-230545.json
new file mode 100644
index 000000000..8e1931e51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-grapefruit-juice-230545.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Stir together juices in a pitcher and add ice (if desired)."
+    ],
+    "ingredients": [
+        "3 cups fresh pink or red grapefruit juice (from about 4 grapefruit)",
+        "3 cups fresh blood-orange juice or regular orange juice (from about 11 oranges)",
+        "Garnish: lime slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Non-Alcoholic",
+        "Brunch",
+        "Grapefruit",
+        "Orange",
+        "Winter",
+        "Gourmet",
+        "Drink",
+        "Fat Free",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blood-Orange and Grapefruit Juice",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-and-grapefruit-juice-230545"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-grapefruit-salad-with-cinnamon.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-grapefruit-salad-with-cinnamon.json
new file mode 100644
index 000000000..1b1b8b8f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-grapefruit-salad-with-cinnamon.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruits and the oranges into thin rounds. Remove the peel from the perimeter of all the rounds. You may do so by using your finger, or make a small slit into the peel and continue to tear the peel off\u2014you\u2019ll want to be delicate with this entire process so as not to damage the round shape.",
+        "In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.",
+        "Arrange the fruit rounds on a large platter or plate, alternating the colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving. Serve immediately or store in an airtight glass container in the refrigerator for 1 day."
+    ],
+    "ingredients": [
+        "2 large pink grapefruits",
+        "2 blood oranges",
+        "1/4 cup extra-virgin olive oil",
+        "2 tablespoons raw apple cider vinegar",
+        "1/2 teaspoon sea salt",
+        "1/4 cup chopped fresh sage",
+        "Freshly ground black pepper",
+        "1/2 teaspoon ground cinnamon, for dusting"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Citrus",
+        "Salad",
+        "Breakfast",
+        "Brunch",
+        "Fruit",
+        "Orange",
+        "Grapefruit",
+        "Cinnamon",
+        "Winter",
+        "Vegetarian",
+        "Vegan",
+        "Wheat/Gluten-Free"
+    ],
+    "title": "Blood Orange and Grapefruit Salad With Cinnamon",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-and-grapefruit-salad-with-cinnamon"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-mixed-bean-salad-with-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-mixed-bean-salad-with-sprouts.json
new file mode 100644
index 000000000..437f36109
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-and-mixed-bean-salad-with-sprouts.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Combine chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.",
+        "Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into 1/4\"-thick rounds.",
+        "Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.",
+        "Serve topped with remaining sprouts and cilantro."
+    ],
+    "ingredients": [
+        "1 red Thai chile or other small hot red chile, thinly sliced",
+        "1/4 cup olive oil",
+        "2 tablespoons fresh lime juice",
+        "2 teaspoons Sherry vinegar or red wine vinegar",
+        "Kosher salt, ground black pepper",
+        "2 cups cooked, cooled mixed beans (such as black-eyed peas, giant white lima beans, and/or gigante beans)",
+        "3 blood or navel oranges",
+        "2 small stalks celery, very thinly sliced on a diagonal",
+        "1 cup sprouts (such as alfalfa, radish, or broccoli), divided",
+        "1/2 cup cilantro leaves, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lunch",
+        "Salad",
+        "Bean",
+        "Orange",
+        "Chile",
+        "Cilantro",
+        "Celery",
+        "Vegetarian",
+        "Vegan",
+        "Dinner",
+        "Wheat/Gluten-Free",
+        "Winter",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blood Orange and Mixed Bean Salad With Sprouts",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-and-mixed-bean-salad-with-sprouts"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-beet-and-fennel-salad-378345.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-beet-and-fennel-salad-378345.json
new file mode 100644
index 000000000..16ba29f27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-beet-and-fennel-salad-378345.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.",
+        "Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.",
+        "Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves."
+    ],
+    "ingredients": [
+        "2 medium red beets, tops trimmed",
+        "2 medium golden beets, tops trimmed",
+        "3 blood oranges",
+        "1 medium navel orange (preferably Cara Cara)",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon fresh lime juice",
+        "1/2 small fennel bulb, very thinly sliced crosswise on a mandoline",
+        "1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)",
+        "Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)",
+        "Coarse sea salt, such as fleur de sel or Maldon sea salt",
+        "freshly ground black pepper",
+        "1/4 cup loosely packed fresh cilantro and/or chervil leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [],
+    "title": "Blood Orange, Beet, and Fennel Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-beet-and-fennel-salad-378345"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-champagne-cocktail-240671.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-champagne-cocktail-240671.json
new file mode 100644
index 000000000..29c49c4be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-champagne-cocktail-240671.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Spoon 1 1/2 teaspoons cr\u00e8me de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired."
+    ],
+    "ingredients": [
+        "1/4 cup cr\u00e8me de cassis (black-currant liqueur)",
+        "1 1/2 cups strained fresh blood orange juice (from about 6 oranges)",
+        "1 750-ml bottle chilled brut Champagne or dry sparkling wine",
+        "8 blood orange slices (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Champagne",
+        "Liqueur",
+        "Alcoholic",
+        "Christmas",
+        "Cocktail Party",
+        "Wedding",
+        "New Year's Eve",
+        "Cocktail",
+        "Orange",
+        "Sparkling Wine",
+        "Drink"
+    ],
+    "title": "Blood Orange Champagne Cocktail",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-champagne-cocktail-240671"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-chia-pudding.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-chia-pudding.json
new file mode 100644
index 000000000..d74a9402f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-chia-pudding.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Whisk yogurt, blood orange juice, orange-flower water, salt, and 2 Tbsp. honey in a medium bowl. Whisk in chia seeds, cover, and chill at least 8 hours and up to 1 day.",
+        "Cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.",
+        "Give pudding a good stir and divide between small bowls, layering with some orange segments. Top with pistachios and remaining segments; drizzle with honey."
+    ],
+    "ingredients": [
+        "1/2 cup plain yogurt",
+        "1/2 cup fresh blood orange juice",
+        "1/4 teaspoon orange-flower water",
+        "1 pinch kosher salt",
+        "2 tablespoons honey, plus more for serving",
+        "1/4 cup chia seeds",
+        "2 blood oranges",
+        "Chopped pistachios (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Yogurt",
+        "Seed",
+        "Orange",
+        "Honey",
+        "Pistachio",
+        "Wheat/Gluten-Free",
+        "Healthy",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blood Orange\u2013Chia Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-chia-pudding"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-chicken.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-chicken.json
new file mode 100644
index 000000000..2dbcce278
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-chicken.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.",
+        "Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.",
+        "Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.",
+        "Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "2 blood oranges, juiced",
+        "3 tablespoons olive oil",
+        "salt and freshly ground black pepper to taste",
+        "1 tablespoon butter",
+        "1/2 onion, minced",
+        "3 cloves garlic, chopped",
+        "3 blood oranges, juiced",
+        "3/4 cup chicken stock",
+        "3 tablespoons dry white wine",
+        "1 teaspoon chopped fresh parsley",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blood Orange Chicken",
+    "url": "http://allrecipes.com/recipe/230986/blood-orange-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-crostata-13625.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-crostata-13625.json
new file mode 100644
index 000000000..3a6187fd7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-crostata-13625.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "On a lightly floured surface roll out dough into a 15-inch round (1/8 inch thick) and fit it into an 11-inch tart pan with a removable fluted rim. Trim dough flush with rim and lightly prick bottom all over with a fork. Chill shell until firm, about 30 minutes.",
+        "Line shell with foil and fill with rice or beans. Bake shell in middle of oven 15 minutes. Remove rice or beans and foil and bake shell until golden, about 8 minutes more. Cool shell in tart pan on a rack. Shell may be made 1 day ahead and kept in an airtight container at room temperature.",
+        "In a 1 1/2-quart heavy saucepan bring milk just to a simmer over moderate heat. In a metal bowl whisk together yolks, sugar, flour, and zest and add hot milk in a stream, whisking. Transfer mixture to pan and bring to a boil over moderate heat, whisking constantly. Simmer pastry cream, whisking constantly, 1 minute and transfer to a bowl. Whisk in grappa and cool, stirring occasionally. Chill pastry cream, its surface covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.",
+        "With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange, a cut side down, on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into thin slices and drain slices in one layer on several thicknesses of paper towel 15 minutes.",
+        "In a small saucepan bring marmalade to a simmer, stirring, and force through a fine sieve into a bowl, pressing hard on solids. Discard solids.",
+        "Spread pastry cream evenly in tart shell. Arrange orange slices decoratively over pastry cream, overlapping them slightly to cover cream, and brush with marmalade. Crostata may be made 2 hours ahead and chilled, covered. Bring crostata to room temperature before serving."
+    ],
+    "ingredients": [
+        "1 recipeRich Sweet Pastry Dough",
+        "raw rice or dried beans for weighting tart shell",
+        "1 1/2 cups milk",
+        "4 large egg yolks",
+        "1/2 cup sugar",
+        "1/4 cup all-purpose flour",
+        "1 1/2 teaspoons freshly grated orange zest",
+        "2 tablespoons grappa, or to taste",
+        "4 blood oranges*",
+        "4 small navel oranges",
+        "1/3 cup orange marmalade",
+        "*available seasonally at specialty produce markets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Orange",
+        "Winter",
+        "Grappa",
+        "Jam or Jelly",
+        "Gourmet"
+    ],
+    "title": "Blood-Orange Crostata",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-crostata-13625"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-french-75-233122.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-french-75-233122.json
new file mode 100644
index 000000000..3b4005f57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-french-75-233122.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.",
+        "Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange."
+    ],
+    "ingredients": [
+        "3 blood oranges (about 1 pound)",
+        "1 1/2 cups gin",
+        "2 tablespoons sugar",
+        "1/2 teaspoon angostura bitters",
+        "2 750-ml bottles chilled Champagne"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Champagne",
+        "Fruit Juice",
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "New Year's Eve",
+        "Cocktail",
+        "Orange",
+        "Winter",
+        "Drink"
+    ],
+    "title": "Blood Orange French 75",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-french-75-233122"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-grapefruit-and-pomegranate-compote-10005.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-grapefruit-and-pomegranate-compote-10005.json
new file mode 100644
index 000000000..00a89d628
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-grapefruit-and-pomegranate-compote-10005.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a saucepan bring white wine, Sherry, honey, and sugar to a boil, stirring until sugar is dissolved. Transfer syrup to a heatproof bowl and chill until cold.",
+        "Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes. Halve pomegranate and squeeze gently to yield seeds with juice. Divide citrus sections, pomegranate seeds and juice, and wine syrup among 6 dessert bowls and chill, covered, at least 15 minutes and up to 1 hour. Stir compote before serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups dry white wine",
+        "1/4 cup dry Sherry",
+        "1/4 cup honey",
+        "1/2 cup firmly packed light brown sugar",
+        "6 pink grapefruits",
+        "3 blood oranges or 1 1/2 navel oranges",
+        "1 pomegranate"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Dessert",
+        "Valentine's Day",
+        "Low Cal",
+        "Low Sodium",
+        "Grapefruit",
+        "Orange",
+        "Sherry",
+        "White Wine",
+        "Chill",
+        "Honey",
+        "Pomegranate",
+        "Gourmet"
+    ],
+    "title": "Blood Orange, Grapefruit, and Pomegranate Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-grapefruit-and-pomegranate-compote-10005"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-jell-o-shots.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-jell-o-shots.json
new file mode 100644
index 000000000..cfbe563dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-jell-o-shots.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Soak gelatin in 1/2 cup cold water in a small bowl 10 minutes.",
+        "Meanwhile, stir vodka, lemon juice, simple syrup, Campari, bitters, and 1 1/4 cups blood orange juice in a large measuring glass.",
+        "Heat gelatin mixture and remaining 1/2 cup blood orange juice in a small saucepan over low, stirring to dissolve gelatin; add to vodka mixture. Strain into 2-oz. plastic cups; chill until set, at least 6 hours and up to 5 days."
+    ],
+    "ingredients": [
+        "2 envelopes unflavored powdered gelatin (about 5 teaspoons)",
+        "1 cup vodka",
+        "1/2 cup fresh lemon juice",
+        "1/2 cup simple syrup",
+        "1/4 cup Campari",
+        "2 teaspoons Angostura bitters",
+        "1 3/4 cups fresh blood orange juice, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Alcoholic",
+        "Campari",
+        "Vodka",
+        "Lemon",
+        "Bitters"
+    ],
+    "title": "Blood Orange Jell-O Shots",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-jell-o-shots"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-mimosas-236687.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-mimosas-236687.json
new file mode 100644
index 000000000..25ddcc7d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-mimosas-236687.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Stir together juice, liqueur, and sugar in a 2-quart pitcher until sugar is dissolved. Chill until cold, about 1 hour. Slowly pour in Prosecco, stirring to combine. Serve immediately."
+    ],
+    "ingredients": [
+        "3 cups fresh blood-orange juice (from about 10 oranges)",
+        "1/3 cup Grand Marnier or other orange-flavored liqueur",
+        "1 tablespoon plus 1 teaspoon sugar",
+        "1 (750-ml) bottle Prosecco, chilled well"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Liqueur",
+        "Alcoholic",
+        "Brunch",
+        "Cocktail Party",
+        "Cocktail",
+        "Orange",
+        "Triple Sec",
+        "Sparkling Wine",
+        "Gourmet",
+        "Drink",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blood-Orange Mimosas",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-mimosas-236687"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-mojito.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-mojito.json
new file mode 100644
index 000000000..86042f417
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-mojito.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Fill 4 highball glasses with ice. In a glass pitcher, combine the mint leaves and simple syrup. Using a muddler or pestle, gently muddle the mint leaves, being careful not to tear them. Stir in the rum and lime juice.",
+        "Fill the glasses about two-thirds full with the mixture, being sure to get a few mint leaves into each glass. Top the drinks with sparkling water, leaving a little room at the top, and gently stir. Using a reamer, squeeze an orange half over each drink. Garnish each drink with a mint sprig and serve. Makes 4 drinks.",
+        "Adapted from Williams-Sonoma",
+        "On the Grill,",
+        "by Willie Cooper (Oxmoor House, 2009)."
+    ],
+    "ingredients": [
+        "Ice, as needed",
+        "20 fresh mint leaves, plus 4 sprigs for garnish",
+        "4 fl. oz. simple syrup (see note above)",
+        "3 fl. oz. white rum",
+        "4 fl. oz. fresh lime juice (from about 4 limes)",
+        "24 fl. oz. sparkling water, or as needed",
+        "2 blood oranges, halved"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Blood Orange Mojito",
+    "url": "http://www.williams-sonoma.com/recipe/blood-orange-mojito.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-roast-pork-loin-240673.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-roast-pork-loin-240673.json
new file mode 100644
index 000000000..67c1ff017
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-roast-pork-loin-240673.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Position rack in center of oven; preheat to 450\u00b0F. Using vegetable peeler, remove peel (orange part only) in strips from 3 blood oranges. Place pork in large roasting pan. Rub with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss onion, orange peel, and rosemary leaves with remaining 1 tablespoon oil in medium bowl; sprinkle with salt and pepper. Arrange onion mixture around pork. Roast until pork and onion are beginning to brown, about 25 minutes.",
+        "Meanwhile, squeeze enough juice from oranges to measure 3/4 cup; pour juice into small saucepan. Add wine, broth, and garlic. Boil until reduced to 1 1/4 cups, about 7 minutes.",
+        "Add 1/2 cup orange juice mixture to roasting pan. Baste pork with pan juices. Reduce oven temperature to 350\u00b0F; continue roasting pork until thermometer inserted into thickest part of pork registers 150\u00b0F, basting often and adding more orange juice mixture as needed, about 30 minutes longer.",
+        "Place pork on platter and cover loosely with foil. Place roasting pan over medium-high heat; add remaining 3/4 cup orange juice mixture to pan. Boil until slightly thickened, about 3 minutes. Remove strings from roast. Slice pork; place on platter. Pour sauce and onion mixture over and around pork. Garnish with rosemary sprigs and orange slices."
+    ],
+    "ingredients": [
+        "blood oranges",
+        "1 3-pound boneless pork loin, rolled and tied",
+        "3 tablespoons extra-virgin olive oil, divided",
+        "1 large onion, cut into 8 wedges",
+        "2 fresh rosemary sprigs, leaves stripped from stems, plus additional sprigs for garnish",
+        "1/2 cup dry white wine",
+        "1/2 cup low-salt chicken broth",
+        "1 large garlic clove, pressed",
+        "Blood orange slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Pork",
+        "Roast",
+        "Low Cal",
+        "Low Sodium",
+        "Orange",
+        "Rosemary",
+        "White Wine",
+        "Winter",
+        "Healthy"
+    ],
+    "title": "Blood Orange Roast Pork Loin",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-roast-pork-loin-240673"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-rum-punch-230543.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-rum-punch-230543.json
new file mode 100644
index 000000000..9228c5e69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-rum-punch-230543.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Stir together all ingredients in a pitcher and serve over ice."
+    ],
+    "ingredients": [
+        "1 (750-ml) bottle chilled sparkling white wine",
+        "3 cups fresh blood-orange juice (from 12 blood oranges)",
+        "2/3 cup light or amber rum (not dark)",
+        "Garnish: 1 navel orange, halved lengthwise, then sliced crosswise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Rum",
+        "Wine",
+        "Punch",
+        "Alcoholic",
+        "Brunch",
+        "Cocktail Party",
+        "Orange",
+        "Gourmet",
+        "Drink",
+        "Fat Free",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blood-Orange Rum Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-rum-punch-230543"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-tart-with-cardamom-pastry-cream-104613.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-tart-with-cardamom-pastry-cream-104613.json
new file mode 100644
index 000000000..48da68cff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-tart-with-cardamom-pastry-cream-104613.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and yolk in small bowl. Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour and up to 1 day.",
+        "Preheat oven to 375\u00b0F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce dough all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer to rack and cool.",
+        "Bring milk and cardamom to boil in medium saucepan over medium-high heat. Remove from heat. Cover and let steep 15 minutes. Strain milk into bowl. Whisk yolks, sugar and flour in medium bowl to blend. Gradually whisk in milk. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in butter, then vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1 day.",
+        "Cut peel and white pith from oranges. Slice into 1/4-inch-thick rounds. Drain rounds on paper towels. Whisk preserves and grenadine, if desired, in small bowl to blend. Spread pastry cream evenly in tart crust. Arrange oranges in overlapping concentric circles on pastry cream. Brush apricot glaze over oranges. Chill until set, about 15 minutes. (Can be made 6 hours ahead; keep refrigerated.)"
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "2 tablespoons sugar",
+        "1/8 teaspoon salt",
+        "10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces",
+        "2 tablespoons (or more) ice water",
+        "1 large egg yolk",
+        "2 cups whole milk",
+        "1 tablespoon cardamom pods, crushed slightly",
+        "5 large egg yolks",
+        "1/2 cup sugar",
+        "6 tablespoons all purpose flour",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "1 teaspoon vanilla extract",
+        "6 blood oranges or small navel oranges",
+        "1/2 cup apricot preserves, melted, strained",
+        "2 teaspoons grenadine (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Orange",
+        "Spice",
+        "Winter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blood Orange Tart with Cardamom Pastry Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/blood-orange-tart-with-cardamom-pastry-cream-104613"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blood-orange-yogurt-olive-oil-cake.json b/serverless-fleets/data/input/inferencing/recipes/blood-orange-yogurt-olive-oil-cake.json
new file mode 100644
index 000000000..09de728d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blood-orange-yogurt-olive-oil-cake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper; grease and flour the pan.",
+        "Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.",
+        "Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.",
+        "Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon kosher salt",
+        "1 cup plain Greek yogurt",
+        "2/3 cup agave nectar",
+        "3 eggs",
+        "3 blood oranges, zested",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup extra-virgin olive oil",
+        "1/4 cup blood orange juice",
+        "1 tablespoon turbinado sugar",
+        "1 cup confectioners' sugar",
+        "2 tablespoons blood orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blood Orange Yogurt Olive Oil Cake",
+    "url": "http://allrecipes.com/recipe/223199/blood-orange-yogurt-olive-oil-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-broken-glass-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/bloody-broken-glass-cupcakes.json
new file mode 100644
index 000000000..8957f4388
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-broken-glass-cupcakes.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.",
+        "Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl.  Beat with a mixer on low speed for 2 minutes.  Divide cake batter between lined cupcake tins.",
+        "Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely.  Frost cupcakes with white frosting.",
+        "Make the sugar glass.  Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil.  Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates.  When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened.  Break into \"shards\" using a meat mallet.",
+        "Make the edible blood.  Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.",
+        "Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of \"blood\" to complete the effect."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package white cake mix",
+        "1 cup water",
+        "1/3 cup vegetable oil",
+        "3 eggs",
+        "1 (16 ounce) can white frosting",
+        "Sugar Glass:",
+        "2 cups water",
+        "1 cup light corn syrup",
+        "3 1/2 cups white sugar",
+        "1/4 teaspoon cream of tartar",
+        "Edible Blood:",
+        "1/2 cup light corn syrup",
+        "1 tablespoon cornstarch",
+        "1/4 cup water, or more as needed",
+        "15 drops red food coloring",
+        "3 drops blue food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Broken Glass Cupcakes",
+    "url": "http://allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-bull.json b/serverless-fleets/data/input/inferencing/recipes/bloody-bull.json
new file mode 100644
index 000000000..c64e2fba2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-bull.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Pour the vodka, tomato juice, beef bouillon and lemon juice into a shaker two-thirds full of ice cubes. Add the pepper, celery salt, Worcestershire sauce and hot sauce and shake well. Strain into an ice-filled highball glass. Add the lemon wedge."
+    ],
+    "ingredients": [
+        "2 fl. oz. vodka",
+        "2 fl. oz. tomato juice",
+        "2 fl. oz. beef bouillon",
+        "2 tsp. fresh lemon juice",
+        "Ice cubes",
+        "Pinch of freshly ground pepper",
+        "Pinch of celery salt",
+        "3 dashes Worcestershire sauce",
+        "Dash of hot sauce, such as Tabasco",
+        "1 lemon wedge for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Bloody Bull",
+    "url": "http://www.williams-sonoma.com/recipe/bloody-bull.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-fingers.json b/serverless-fleets/data/input/inferencing/recipes/bloody-fingers.json
new file mode 100644
index 000000000..bf5986f52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-fingers.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix peanut butter, powdered milk, and honey together in a bowl until mixture resembles a soft dough. This will be the 'flesh' of the fingers.",
+        "Mold enough dough around each pretzel rod, making sure to cover the ends. The pretzels will be the 'bones' of the fingers.",
+        "Use the tip of a teaspoon the make marks on the 'flesh' similar to knuckles.",
+        "Push 1 sliced almond onto 1 end of each 'finger' to resemble a finger nail.",
+        "Place jam in a microwave-safe bowl and heat in microwave until softened, 20 to 30 seconds. Dip the end opposite the 'finger nail' into the jam for the 'blood'."
+    ],
+    "ingredients": [
+        "2 cups creamy peanut butter",
+        "2 cups powdered milk",
+        "2 cups honey",
+        "1 (15 ounce) package pretzel rods",
+        "2 tablespoons sliced almonds, or as needed",
+        "1/4 cup plum jam, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Fingers",
+    "url": "http://allrecipes.com/recipe/234945/bloody-fingers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-230541.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-230541.json
new file mode 100644
index 000000000..129f7f042
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-230541.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Stir together all ingredients in a pitcher and serve over ice."
+    ],
+    "ingredients": [
+        "4 cups chilled tomato juice",
+        "9 oz vodka (1 cup plus 2 tablespoons)",
+        "1/3 cup fresh lemon juice",
+        "1 1/2 tablespoons drained bottled horseradish",
+        "1 1/2 tablespoons Worcestershire sauce",
+        "1/2 teaspoon celery salt (optional)",
+        "3/4 teaspoon Tabasco",
+        "3/4 teaspoon black pepper",
+        "Garnish: lemon slices and/or inner celery stalks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Vodka",
+        "Alcoholic",
+        "Tomato",
+        "Brunch",
+        "New Year's Day",
+        "Horseradish",
+        "Gourmet",
+        "Drink",
+        "Vegetarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bloody Mary",
+    "url": "http://www.epicurious.com/recipes/food/views/bloody-mary-230541"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-351589.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-351589.json
new file mode 100644
index 000000000..8c43ff38b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-351589.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "In 11-ounce highball glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Fill glass with ice, then pour mixture into second glass. Pour back and forth 3 to 4 times to mix well, then sprinkle lemon juice over. Garnish with celery stalk and lemon wedge (if using) and serve."
+    ],
+    "ingredients": [
+        "1/4 cup (2 ounces) tomato juice",
+        "3 tablespoons (1 1/2 ounces) vodka",
+        "1 teaspoon Worcestershire sauce",
+        "3/4 teaspoon freshly grated horseradish",
+        "3 dashes hot pepper sauce, such as Tabasco",
+        "1 pinch salt",
+        "1 dash freshly ground black pepper",
+        "About 1 cup ice cubes",
+        "1/4 teaspoon fresh lemon juice",
+        "1 stalk celery",
+        "1 lemon wedge (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vodka",
+        "Alcoholic",
+        "Tomato",
+        "Brunch",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Oscars",
+        "New Year's Day",
+        "Cocktail",
+        "Horseradish",
+        "Celery",
+        "Drink",
+        "New York",
+        "Fat Free",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bloody Mary",
+    "url": "http://www.epicurious.com/recipes/food/views/bloody-mary-351589"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-bites.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-bites.json
new file mode 100644
index 000000000..c4719dc9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-bites.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.",
+        "To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating."
+    ],
+    "ingredients": [
+        "1 pint cherry tomatoes",
+        "2 tablespoons hot pepper sauce (e.g. Tabasco\u2122)",
+        "1 cup pepper flavored vodka",
+        "2 tablespoons lemon pepper",
+        "2 tablespoons celery salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Bites",
+    "url": "http://allrecipes.com/recipe/82368/bloody-mary-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-ceviche.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-ceviche.json
new file mode 100644
index 000000000..1d9f453b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-ceviche.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally."
+    ],
+    "ingredients": [
+        "1 pound cooked, peeled, and deveined shrimp",
+        "1 pound roma (plum) tomatoes, chopped",
+        "1/2 red onion, chopped",
+        "1 cucumber, chopped",
+        "1 bunch cilantro, chopped",
+        "3/4 cup bottled Bloody Mary mix",
+        "2 limes",
+        "hot pepper sauce to taste",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Ceviche",
+    "url": "http://allrecipes.com/recipe/171282/bloody-mary-ceviche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-chicken-with-a-kick.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-chicken-with-a-kick.json
new file mode 100644
index 000000000..8d70acd90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-chicken-with-a-kick.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place chicken breasts into a slow cooker.",
+        "Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.",
+        "Cook on Low for 8 hours."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8\u00ae)",
+        "4 stalks celery, chopped",
+        "2 tablespoons steak sauce (such as A1\u00ae)",
+        "1 small lemon, juiced",
+        "1 tablespoon Worcestershire sauce",
+        "2 teaspoons hot pepper sauce",
+        "1 teaspoon brown sugar",
+        "1 teaspoon prepared horseradish",
+        "3/4 teaspoon celery salt",
+        "1 (8 ounce) bottle blue cheese dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Chicken With a Kick",
+    "url": "http://allrecipes.com/recipe/229613/bloody-mary-chicken-with-a-kick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-chicken.json
new file mode 100644
index 000000000..625c405f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-chicken.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Wash, skin and remove fat from chicken breasts and place in a slow cooker.",
+        "Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 (32 ounce) bottle bottled Bloody Mary mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Chicken",
+    "url": "http://allrecipes.com/recipe/8755/bloody-mary-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-chili.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-chili.json
new file mode 100644
index 000000000..4fbc4a7c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-chili.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "For serving: celery sticks, carrot sticks, ranch dressing and tortilla chips",
+        "In a large pot over medium heat, add some olive oil and saute the celery and onions until soft. Add the garlic and stir, then add the ground beef. Cook until browned, 5 to 10 minutes; drain off the excess fat. Stir in the chili powder, cumin and oregano.",
+        "In a pitcher, mix up the Bloody Mary mix, vodka if using, Montreal steak seasoning, Tabasco and Worcestershire and add it to the pot. Add the kidney and pinto beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add more Bloody Mary mix or water if needed during simmering.",
+        "Serve with celery and carrot sticks, ranch dressing and tortilla chips."
+    ],
+    "ingredients": [
+        "Olive oil, for sauteing",
+        "2 stalks celery, finely diced",
+        "1 onion, finely diced",
+        "2 cloves garlic, chopped",
+        "3 pounds ground beef",
+        "1 tablespoon chili powder",
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground oregano",
+        "15 ounces Bloody Mary mix, plus more if needed",
+        "1/4 cup vodka, optional",
+        "1 tablespoon Montreal steak seasoning",
+        "Several dashes Tabasco, or to taste",
+        "Several dashes Worcestershire sauce, or to taste",
+        "One 15-ounce can kidney beans, drained and rinsed",
+        "One 15-ounce can pinto beans, drained and rinsed"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Chili",
+        "Beans and Legumes",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "Bloody Mary Chili",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/bloody-mary-chili"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-cocktail.json
new file mode 100644
index 000000000..4c79f8a84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-cocktail.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.",
+        "Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled pint glass or goblet.",
+        "Garnish with a celery stalk."
+    ],
+    "ingredients": [
+        "1 1/2 cups ice cubes",
+        "4 fluid ounces tomato juice",
+        "1 1/2 fluid ounces vodka",
+        "1/4 fluid ounce fresh lemon juice",
+        "4 dashes hot pepper sauce (such as Tabasco\u00ae)",
+        "2 dashes Worcestershire sauce",
+        "1 pinch salt and ground black pepper",
+        "ice",
+        "1 stalk celery, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Cocktail",
+    "url": "http://allrecipes.com/recipe/221309/bloody-mary-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-deluxe.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-deluxe.json
new file mode 100644
index 000000000..daff06c57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-deluxe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a blender, combine the vegetable juice, lime juice, 1 celery stalk, hot pepper sauce, Worcestershire sauce, horseradish, vodka, and crushed ice. Season with salt and pepper. Cover, and blend until smooth.",
+        "Use two large frozen beer mugs, highball or pint glasses. Place one cocktail onion at the bottom of each glass. Put 1/2 cup of ice cubes into each glass. Use a vegetable peeler to pull a few strips off of the carrot for each glass. Put in a slice of green pepper. Divide the blended mixture evenly between the two glasses.",
+        "On cocktail toothpicks, place a green olive, a cocktail onion, and a lime wedge. Attach each one to a celery stalk so that when inserted, this garnish is on the top of the drink. Sprinkle on a few more carrot strips, and garnish each drink with a sprig of mint."
+    ],
+    "ingredients": [
+        "1 (11.5 fl oz) can spicy vegetable juice cocktail",
+        "1/2 lime, juiced",
+        "1 stalk celery",
+        "4 dashes pepper sauce (such as Frank's Red Hot\u00ae)",
+        "2 dashes Worcestershire sauce",
+        "1 teaspoon prepared horseradish",
+        "4 (1.5 fluid ounce) jiggers vodka, or to taste",
+        "1/2 cup crushed ice",
+        "salt and ground black pepper to taste",
+        "1 cup ice cubes",
+        "4 marinated cocktail onions",
+        "1/2 carrot (optional)",
+        "2 short stalks of celery with leaves",
+        "2 stuffed green olives",
+        "1/2 lime, cut into wedges",
+        "2 thin strips of green bell pepper (optional)",
+        "2 small sprigs of mint (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Deluxe",
+    "url": "http://allrecipes.com/recipe/68482/bloody-mary-deluxe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-flank-steak-recipe0.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-flank-steak-recipe0.json
new file mode 100644
index 000000000..2b64542ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-flank-steak-recipe0.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.",
+        "Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.",
+        "Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve."
+    ],
+    "ingredients": [
+        "1 cup vegetable juice (recommended: V-8)",
+        "1/2 cup vodka",
+        "1 teaspoon sea salt",
+        "1 teaspoon freshly ground black pepper",
+        "1 teaspoon hot sauce",
+        "1 tablespoon lemon juice",
+        "1 tablespoon Worcestershire sauce",
+        "1/2 tablespoon crushed garlic",
+        "1 teaspoon onion powder",
+        "1 teaspoon celery seed",
+        "1 tablespoon prepared horseradish",
+        "4 tablespoons olive oil",
+        "1-pound flank steak"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Grilling Recipes",
+        "Grilling",
+        "Healthy Grilling Recipes",
+        "Healthy",
+        "Grilled Steak",
+        "Steak",
+        "American",
+        "Flank Steak",
+        "Beef",
+        "Meat",
+        "Diabetes-Friendly",
+        "Low-Fat",
+        "Heart-Healthy",
+        "Low-Carb",
+        "Low Calorie",
+        "Low Sodium",
+        "Gluten Free",
+        "Marinating Recipes"
+    ],
+    "title": "Bloody Mary Flank Steak",
+    "url": "http://www.foodnetwork.com/recipes/guy-fieri/bloody-mary-flank-steak-recipe0"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-granita-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-granita-recipe.json
new file mode 100644
index 000000000..50cb0cf2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-granita-recipe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Whisk the tomato juice, Worcestershire sauce, horseradish, hot sauce, parsley, 1 teaspoon pepper and 1/2 teaspoon celery salt in a large bowl. Juice half of the lemon; add to the bowl along with the olive juice. Transfer 1 cup of the mixture to a bowl and stir in the vodka; cover and freeze until ready to serve (it will not solidify). Pour the remaining tomato juice mixture into a baking dish, cover and freeze at least 3 hours, stirring with a fork after 30 minutes to break up any ice crystals.",
+        "When ready to serve, scrape the granita with a fork so that the texture is similar to crushed ice. Cut the remaining lemon half into 8 wedges. Thread 2 pieces celery, 2 olives and 2 lemon wedges onto 4 skewers, alternating the garnishes. Mix the paprika and remaining 1/2 teaspoon celery salt on a plate. Moisten the rim of 4 glasses with a damp paper towel and spin them in the seasoning to coat. Pour some of the vodka mixture into each glass and top with the granita; garnish with the skewers and serve with a straw and spoon.",
+        "Photograph by Stephanie Foley"
+    ],
+    "ingredients": [
+        "3 cups tomato juice",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon horseradish",
+        "1 teaspoon hot sauce",
+        "3 tablespoons finely chopped fresh parsley",
+        "Freshly ground pepper",
+        "1 teaspoon celery salt",
+        "1 lemon, halved",
+        "8 pimiento-stuffed green olives, plus 1 tablespoon olive juice",
+        "6 ounces vodka",
+        "1 stalk celery, cut into 8 pieces",
+        "1 teaspoon sweet paprika"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Tomato",
+        "Vegetable",
+        "Vodka Recipes",
+        "Drinks"
+    ],
+    "title": "Bloody Mary Granita",
+    "url": "http://www.foodnetwork.com/recipes/brian-boitano/bloody-mary-granita-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-ice-pops-354236.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-ice-pops-354236.json
new file mode 100644
index 000000000..66d3ec736
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-ice-pops-354236.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Blend all ingredients with 1/2 teaspoon each of salt and pepper in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours."
+    ],
+    "ingredients": [
+        "2 1/4 cups tomato juice (18 ounces)",
+        "2 tablespoons fresh lemon juice",
+        "1 teaspoon bottled horseradish",
+        "3 or 4 drops Worcestershire sauce",
+        "1/3 cup vodka",
+        "Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vodka",
+        "Alcoholic",
+        "Blender",
+        "Tomato",
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Horseradish",
+        "Summer",
+        "Party",
+        "Lemon Juice",
+        "Gourmet"
+    ],
+    "title": "Bloody Mary Ice Pops",
+    "url": "http://www.epicurious.com/recipes/food/views/bloody-mary-ice-pops-354236"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-iii-200644.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-iii-200644.json
new file mode 100644
index 000000000..cbcfc756a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-iii-200644.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a tall glass filled with ice combine vodka and tomato juice and stir in seasonings. Garnish Bloody Mary with lemon wedge and celery rib and/or cucumber stick."
+    ],
+    "ingredients": [
+        "1 ounce (2 tablespoons) vodka",
+        "2/3 cup tomato juice",
+        "Drained bottled horseradish to taste",
+        "Worcestershire sauce to taste",
+        "Tabasco to taste",
+        "Celery salt to taste",
+        "Freshly ground black pepper to taste",
+        "Garnishes: lemon wedge, celery rib and/or cucumber stick"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vodka",
+        "Alcoholic",
+        "Tomato",
+        "Vegetable",
+        "Brunch",
+        "Cocktail Party",
+        "New Year's Day",
+        "Cocktail",
+        "Horseradish",
+        "Spirit",
+        "Shower",
+        "Gourmet",
+        "Drink",
+        "Vegetarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bloody Mary III",
+    "url": "http://www.epicurious.com/recipes/food/views/bloody-mary-iii-200644"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-mix.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-mix.json
new file mode 100644
index 000000000..e23f6a4cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-mix.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld."
+    ],
+    "ingredients": [
+        "1 (46 fluid ounce) bottle tomato-vegetable juice cocktail",
+        "1 1/2 lemons, juiced",
+        "1 teaspoon brown sugar",
+        "1 tablespoon steak sauce",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon prepared horseradish",
+        "1 teaspoon hot pepper sauce",
+        "1/2 teaspoon celery salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Mix",
+    "url": "http://allrecipes.com/recipe/48960/bloody-mary-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-on-fire.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-on-fire.json
new file mode 100644
index 000000000..e95d5d325
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-on-fire.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place habanero pepper, tomato juice, lemon juice, Worcestershire sauce, onion powder, cumin, and salt in a blender. Blend until smooth. Adjust level of spice by adding more habanero pepper, if desired. Refrigerate until chilled, at least 2 hours.",
+        "Fill 2 old fashioned glasses with ice, pour 2 ounces of vodka in each glass, and top off with bloody mary mix."
+    ],
+    "ingredients": [
+        "1 habanero pepper, seeded and diced - or more to taste (wear gloves)",
+        "1 cup low-sodium tomato juice",
+        "1/2 lemon, juiced",
+        "2 teaspoons Worcestershire sauce",
+        "1 teaspoon onion powder",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon salt",
+        "4 fluid ounces premium vodka, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary On Fire",
+    "url": "http://allrecipes.com/recipe/229609/bloody-mary-on-fire/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-recipe.json
new file mode 100644
index 000000000..238988ab4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-recipe.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery."
+    ],
+    "ingredients": [
+        "3 large stalks celery from the heart, including leaves, plus extra for serving",
+        "36 ounces tomato juice (recommended: Sacramento)",
+        "2 teaspoons prepared horseradish",
+        "1 teaspoon grated yellow onion",
+        "1 lemon, juiced",
+        "1/2 teaspoon Worcestershire sauce",
+        "1/2 teaspoon celery salt",
+        "1/4 teaspoon kosher salt",
+        "12 dashes hot sauce (recommended: Tabasco), or to taste",
+        "1 1/2 cups vodka"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Food Processor",
+        "American",
+        "Mixed Drink Recipes",
+        "Vodka Recipes",
+        "Celery",
+        "Vegetable",
+        "Brunch",
+        "Cocktail Party",
+        "Recipes for Parties",
+        "Pureeing Recipes"
+    ],
+    "title": "Bloody Mary",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/bloody-mary-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-salmon.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-salmon.json
new file mode 100644
index 000000000..828e92e81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-salmon.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes.",
+        "Preheat the broiler.",
+        "Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned."
+    ],
+    "ingredients": [
+        "1 pound salmon fillets",
+        "salt and pepper to taste",
+        "1 cup spicy Bloody Mary mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Salmon",
+    "url": "http://allrecipes.com/recipe/29469/bloody-mary-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-short-ribs.json
new file mode 100644
index 000000000..acab5d2b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-short-ribs.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper, and set aside.",
+        "Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue cooking until the onion and leek are lightly browned. Remove and set aside.",
+        "Brown the short ribs in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and Bloody Mary mix. Nestle the carrot chunks among the ribs. Bring to a simmer, then cover, and place into the preheated oven.",
+        "Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more."
+    ],
+    "ingredients": [
+        "4 pounds beef short ribs",
+        "salt and pepper to taste",
+        "2 tablespoons olive oil",
+        "2 tablespoons butter",
+        "1 large onion, sliced into rings",
+        "2 leeks (white portion only), sliced",
+        "1 cup red wine",
+        "1 cup beef stock",
+        "1 (28 ounce) can diced tomatoes",
+        "3 cups bottled Bloody Mary mix",
+        "6 large carrots, peeled and cut into 3-inch pieces",
+        "20 small mushrooms, stems removed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Short Ribs",
+    "url": "http://allrecipes.com/recipe/167078/bloody-mary-short-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-shrimp-240975.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-shrimp-240975.json
new file mode 100644
index 000000000..5ca786d78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-shrimp-240975.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.",
+        "Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.",
+        "Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter."
+    ],
+    "ingredients": [
+        "1 pound medium shrimp in shell, peeled and deveined",
+        "1 1/2 cups thinly sliced celery (3 to 4 ribs)",
+        "1 cup thinly sliced scallions (about 6)",
+        "1/2 cup ketchup",
+        "1/4 cup vodka (preferably Absolut Peppar)",
+        "1/4 cup fresh lemon juice",
+        "2 tablespoons bottled horseradish (not drained), or to taste",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon Tabasco",
+        "Equipment: Chinese soupspoons",
+        "Garnish: diced avocado (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vodka",
+        "Onion",
+        "Christmas",
+        "Cocktail Party",
+        "New Year's Eve",
+        "Horseradish",
+        "Lemon",
+        "Shrimp",
+        "Celery",
+        "Winter",
+        "Boil",
+        "Gourmet"
+    ],
+    "title": "Bloody Mary Shrimp",
+    "url": "http://www.epicurious.com/recipes/food/views/bloody-mary-shrimp-240975"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-shrimp.json
new file mode 100644
index 000000000..31e244a23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-shrimp.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, gently combine the shrimp, Bloody Mary mix, jalapeno pepper, onion, jicama, lime juice, and Worcestershire sauce until thoroughly mixed. Chill for at least 3 hours to allow flavors to blend. Gently stir in the avocado, then chill 1 more hour."
+    ],
+    "ingredients": [
+        "2 pounds cooked medium shrimp, shelled and deveined",
+        "1 (32 ounce) bottle bottled Bloody Mary mix (such as Zing Zang\u00ae), or as needed",
+        "1 jalapeno pepper, seeded and finely chopped",
+        "1 large sweet onion (such as Vidalia\u00ae), finely chopped",
+        "1 cup finely chopped jicama",
+        "4 limes, juiced",
+        "2 tablespoons Worcestershire sauce",
+        "1 avocado, peeled and chopped, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Shrimp",
+    "url": "http://allrecipes.com/recipe/215791/bloody-mary-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-soup-shots-with-shrimp-and-pickled-vegetables-240667.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-soup-shots-with-shrimp-and-pickled-vegetables-240667.json
new file mode 100644
index 000000000..ade19b8aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-soup-shots-with-shrimp-and-pickled-vegetables-240667.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.",
+        "Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.",
+        "Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside."
+    ],
+    "ingredients": [
+        "32 peeled deveined cooked medium shrimp",
+        "2 tablespoons fresh lemon juice, divided",
+        "Pickled vegetables (such as carrots, celery, green beans, and olives)",
+        "1 28-ounce can San Marzano tomatoes in juice",
+        "2 green onions, chopped",
+        "1/2 cup (or more) low-salt chicken broth",
+        "2 tablespoons Worcestershire sauce",
+        "2 tablespoons vodka",
+        "1 tablespoon prepared horseradish",
+        "1/2 teaspoon celery salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Vodka",
+        "Tomato",
+        "Vegetable",
+        "Appetizer",
+        "Low Fat",
+        "Quick & Easy",
+        "Low Cal",
+        "New Year's Eve",
+        "Shrimp",
+        "Winter",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bloody Mary Soup Shots with Shrimp and Pickled Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/bloody-mary-soup-shots-with-shrimp-and-pickled-vegetables-240667"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-steaks-with-green-olive-b.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-steaks-with-green-olive-b.json
new file mode 100644
index 000000000..308f8346a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-steaks-with-green-olive-b.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat a grill to medium heat.",
+        "Brush steaks on both sides with olive oil, then sprinkle with a mix of cracked pepper and celery seed.  Cook steaks to desired doneness on the preheated grill.  When done, allow steaks to rest on a plate while continuing with the recipe.",
+        "Bring the Bloody Mary mix, orange juice concentrate, and vodka to a boil over high heat; then reduce heat to medium, and simmer for 5 minutes.  While sauce is cooking, puree the olives, butter, and garlic in a small food processor until almost smooth.",
+        "To serve, pour a pool of the sauce in the center of each plate. Slice each steak into 4 or 5 slices, and fan out over the sauce.  Add a dollop of olive butter, and spoon a little more sauce overtop."
+    ],
+    "ingredients": [
+        "4 (6 ounce) boneless beef sirloin steaks, room temperature",
+        "2 tablespoons olive oil",
+        "4 teaspoons cracked black pepper",
+        "2 teaspoons celery seed",
+        "1 1/2 cups extra spicy Bloody Mary mix",
+        "1 tablespoon orange juice concentrate",
+        "2 fluid ounces vodka",
+        "16 pitted green olives",
+        "3 tablespoons cold unsalted butter",
+        "2 teaspoons chopped garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Steaks with Green Olive Butter",
+    "url": "http://allrecipes.com/recipe/112866/bloody-mary-steaks-with-green-olive-b/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary-tomatoes.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-tomatoes.json
new file mode 100644
index 000000000..3611f7087
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary-tomatoes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add tomatoes and cook uncovered until peels start to break, about 10 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and slip skins off each tomato.",
+        "Combine tomatoes, celery, and olives in a bowl; pour in enough vodka to completely cover. Marinate in the refrigerator, 8 hours to overnight. Strain and sprinkle celery salt over tomato mixture."
+    ],
+    "ingredients": [
+        "1 pound cherry tomatoes",
+        "2 stalks celery, chopped",
+        "8 ounces pitted green olives",
+        "1 cup vodka, or as needed",
+        "1 pinch celery salt, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary Tomatoes",
+    "url": "http://allrecipes.com/recipe/238251/bloody-mary-tomatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary.json
new file mode 100644
index 000000000..bb168157a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a blender, combine tomato-vegetable juice, vodka, pickle juice and hot sauce. Season with celery salt, dill weed and garlic salt. Blend until smooth. Pour into glasses over ice, and serve."
+    ],
+    "ingredients": [
+        "6 cups tomato-vegetable juice cocktail",
+        "2 cups vodka",
+        "1/3 cup dill pickle juice",
+        "1 tablespoon hot pepper sauce",
+        "2 teaspoons celery salt",
+        "1 teaspoon dried dill weed",
+        "1 teaspoon garlic salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloody Mary",
+    "url": "http://allrecipes.com/recipe/40302/bloody-mary/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-mary0.json b/serverless-fleets/data/input/inferencing/recipes/bloody-mary0.json
new file mode 100644
index 000000000..78ecbf7c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-mary0.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Fill a small plate or shallow bowl with lemon juice. In a second plat or bowl, spread some Tajin. Dip the rim of an 8- to 10-ounce glass in the lemon juice, followed by a dip in the Tajin.",
+        "Add a large scoop of ice to the glass, then add the tomato juice, vodka, hot sauce, Worcestershire, horseradish, olive juice and a squeeze of lemon and stir.",
+        "Garnish the cocktail with the olives, 2 dashes of Tajin, a few turns from a peppermill and a lemon wedge for extra citrus, and serve!"
+    ],
+    "ingredients": [
+        "Lemon juice, for rimming the glass, plus wedges for squeezing and garnish",
+        "Tajin seasoning, for rimming the glass, plus 2 shakes",
+        "5 ounces premium tomato juice (or make your own from garden-fresh tomatoes--about 1 pound for an 8-ounce cocktail)",
+        "2 ounces premium vodka (or any other spirit)",
+        "4 dashes hot sauce, such as Tabasco",
+        "3 or 4 dashes Worcestershire sauce",
+        "1/4 teaspoon prepared horseradish (not the creamy kind)",
+        "2 pimiento-stuffed olives, such as Mezzetta Spanish Queen Martini Olives, plus 1 to 2 tablespoons olive juice",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Mixed Drink Recipes",
+        "Vodka Recipes",
+        "Drinks",
+        "Brunch"
+    ],
+    "title": "Bloody Mary",
+    "url": "http://www.foodnetwork.com/recipes/bloody-mary0"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-marys-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bloody-marys-recipe.json
new file mode 100644
index 000000000..b141154cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-marys-recipe.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix 6 ounces vodka, 1 cup pasta sauce, 1/2 cup water, 6 tablespoons lime juice and 1 tablespoon horseradish in a pitcher; season with celery salt, Worcestershire and hot sauce."
+    ],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Lunch Recipes",
+        "Easy Recipes",
+        "Lunch",
+        "Tomato",
+        "Vegetable",
+        "Fruit",
+        "Lime Recipes",
+        "Celery"
+    ],
+    "title": "Bloody Marys",
+    "url": "http://www.foodnetwork.com/recipes/bloody-marys-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloody-marys.json b/serverless-fleets/data/input/inferencing/recipes/bloody-marys.json
new file mode 100644
index 000000000..bab5bf6ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloody-marys.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.",
+        "Use a celery stalk to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery. (If you prefer an iceless Bloody Mary, screw on the lid of each mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.)",
+        "Photograph by Christina Holmes"
+    ],
+    "ingredients": [
+        "Cayenne pepper",
+        "1 1/2 cups good-quality tomato juice",
+        "Salt and freshly ground black pepper",
+        "Leafy celery stalks, for serving",
+        "3/4 cup vodka",
+        "1 to 2 limes (depending on how juicy they are), halved",
+        "Montreal steak seasoning (or other steak seasoning or seasoned salt)",
+        "4 to 6 dashes Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Mixed Drink Recipes",
+        "Vodka Recipes",
+        "Drinks"
+    ],
+    "title": "Bloody Marys",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/bloody-marys"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bloomin-onion-dipping-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bloomin-onion-dipping-sauce.json
new file mode 100644
index 000000000..219f3c984
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bloomin-onion-dipping-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F942563.jpg",
+    "ingredients": [
+        "\u00bd cup sour cream",
+        "2 tablespoons ketchup",
+        "\u00bd teaspoon seasoned salt",
+        "\u215b teaspoon crushed red pepper flakes",
+        "1\u2009\u00bd teaspoons finely grated raw horseradish",
+        "\u00bc teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bloomin' Onion Dipping Sauce",
+    "url": "http://allrecipes.com/recipe/17200/bloomin-onion-dipping-sauce/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blooming-onion-and-dipping-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blooming-onion-and-dipping-sauce.json
new file mode 100644
index 000000000..70bb2050c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blooming-onion-and-dipping-sauce.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.",
+        "To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.",
+        "To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals':  First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).",
+        "Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.",
+        "Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them.  Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again.  This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.",
+        "Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C).  Make sure you use enough oil to completely cover the onion when it fries.",
+        "Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center."
+    ],
+    "ingredients": [
+        "Dipping Sauce:",
+        "1/2 cup mayonnaise",
+        "1 tablespoon ketchup",
+        "2 tablespoons cream-style horseradish sauce",
+        "1/3 teaspoon paprika",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon dried oregano",
+        "1 pinch ground black pepper",
+        "1/3 teaspoon cayenne pepper",
+        "Blooming Onion:",
+        "1 egg",
+        "1 cup milk",
+        "1 cup all-purpose flour",
+        "1 1/2 teaspoons salt",
+        "1 1/2 teaspoons cayenne pepper",
+        "1 teaspoon paprika",
+        "1/2 teaspoon ground black pepper",
+        "1/3 teaspoon dried oregano",
+        "1/8 teaspoon dried thyme",
+        "1/8 teaspoon ground cumin",
+        "1 large sweet onion",
+        "3/4 cup vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blooming Onion and Dipping Sauce",
+    "url": "http://allrecipes.com/recipe/17351/blooming-onion-and-dipping-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blooming-onion.json b/serverless-fleets/data/input/inferencing/recipes/blooming-onion.json
new file mode 100644
index 000000000..0c6a02e01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blooming-onion.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.",
+        "Beat egg and combine it with milk in a bowl large enough to hold the onion.  In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.",
+        "Prepare the onion:  cut approximately  3/4 to 1 inch off of the top and bottom of the onion, remove skin.  Remove the 1-inch diameter core from the middle of the onion.  Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again.  Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections.  Spread the petals apart to make coating easier.",
+        "Dip the onion in the milk, then coat well with the flour mixture.  Separate the petals again and sprinkle the flour mixture between them.  Once you have coated all of the petals well, dip it into the milk and into the flour mixture again.  Place in the refrigerator for at least 15 minutes while you preheat the oil.",
+        "Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).",
+        "Fry the onion right side up in the oil for 10 minutes or until golden brown.  Remove from oil and let drain in a rack or paper towels.  Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1216&h=637&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F961236.jpg",
+    "ingredients": [
+        "\u00bd cup mayonnaise",
+        "\u00be tablespoon ketchup",
+        "2 tablespoons cream-style horseradish sauce",
+        "\u00bc teaspoon paprika",
+        "\u00bc teaspoon salt",
+        "1 pinch ground black pepper",
+        "1 pinch cayenne pepper",
+        "1  egg",
+        "1 cup milk",
+        "1 cup all-purpose flour",
+        "1\u2009\u00bd teaspoons salt",
+        "1\u2009\u00bd teaspoons cayenne pepper",
+        "\u00bd teaspoon ground black pepper",
+        "\u00bd teaspoon garlic powder",
+        "\u00bc teaspoon dried thyme",
+        "\u00bc teaspoon dried oregano",
+        "\u215b teaspoon ground cumin",
+        "1 large onion",
+        "2 quarts vegetable oil for deep-frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blooming Onion",
+    "url": "http://allrecipes.com/recipe/16531/blooming-onion/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blotche-aka-widow-maker.json b/serverless-fleets/data/input/inferencing/recipes/blotche-aka-widow-maker.json
new file mode 100644
index 000000000..c14068c82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blotche-aka-widow-maker.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the bacon in a skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon pieces on paper towels; retain bacon drippings in skillet.",
+        "Brush 1 side of each bread slice with bacon drippings and the other side of bread slices with 1 teaspoon butter. Use a paper towel to wipe remaining drippings from skillet.",
+        "Lay a piece of bread, buttered side down, on a plate. Sprinkle with half the green onions and spread half the Havarti cheese, all the ham, remaining Havarti cheese, remaining half of the green onions, and remaining bread slice with buttered side up.",
+        "Pan-fry the sandwich until bread is toasted golden brown and Havarti cheese has melted, 2 to 3 minutes per side. Transfer to a plate.",
+        "Melt remaining 2 teaspoons butter in skillet over medium heat. Gently crack eggs into hot butter and cook until whites are set and yolks are runny. Gently turn eggs over and cook just until tops of egg whites are set (for over easy eggs).",
+        "Pull the sandwich apart between ham slices and lay tomato slices, romaine lettuce leaves, and eggs onto half the sandwich; replace top. Cut sandwich in half between the 2 eggs and serve."
+    ],
+    "ingredients": [
+        "2 slices thin-sliced bacon, cut into 1-inch pieces",
+        "2 slices rustic country bread",
+        "4 teaspoons butter, softened",
+        "2 green onions (white and light green parts only), minced",
+        "3 ounces thinly sliced Havarti cheese",
+        "3 ounces sliced deli ham",
+        "2 eggs",
+        "4 thin slices ripe tomato",
+        "4 inner leaves of romaine lettuce, ribs removed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLOTCHE aka Widow maker",
+    "url": "http://allrecipes.com/recipe/232403/blotche-aka-widow-maker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-bow-tie-salad.json b/serverless-fleets/data/input/inferencing/recipes/blt-bow-tie-salad.json
new file mode 100644
index 000000000..ca12b19e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-bow-tie-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Transfer to a large bowl.",
+        "Stir tomatoes, bacon, and romaine lettuce into bow tie pasta. Whisk mayonnaise, ranch dressing, onion powder, garlic salt, and black pepper together in a small bowl. Pour over pasta mixture; toss to coat. Chill in refrigerator for 2 to 3 hours before serving."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package bow tie pasta (farfalle)",
+        "2 1/2 cups diced fresh tomatoes",
+        "3/4 cup cooked crumbled bacon",
+        "1/2 head romaine lettuce, torn",
+        "3/4 cup mayonnaise",
+        "3/4 cup ranch dressing",
+        "1 pinch onion powder, or to taste",
+        "1 pinch garlic salt, or to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Bow Tie Salad",
+    "url": "http://allrecipes.com/recipe/229002/blt-bow-tie-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-bow-ties-108566.json b/serverless-fleets/data/input/inferencing/recipes/blt-bow-ties-108566.json
new file mode 100644
index 000000000..7431a0ecf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-bow-ties-108566.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.",
+        "Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons bacon drippings from skillet. Add tomatoes and crushed red pepper to skillet; saut\u00e9 until tomatoes soften, about 2 minutes. Add arugula, onions, 1/2 cup basil, and bacon; saut\u00e9 until arugula and basil just wilt, about 2 minutes. Stir in wine; bring to simmer. Add farfalle to sauce and toss to coat. Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper. Sprinkle farfalle with remaining cheese and serve."
+    ],
+    "ingredients": [
+        "1 pound farfalle (bow-tie pasta)",
+        "12 bacon slices, cut into 1-inch pieces",
+        "1 28-ounce can diced tomatoes, drained",
+        "1/4 teaspoon dried crushed red pepper",
+        "3 cups arugula",
+        "1 cup sliced green onions",
+        "1 cup thinly sliced fresh basil leaves",
+        "1/4 cup dry white wine",
+        "1 cup (packed) grated fresh Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Pasta",
+        "Tomato",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Parmesan",
+        "Basil",
+        "Bacon",
+        "Arugula",
+        "White Wine"
+    ],
+    "title": "Blt Bow Ties",
+    "url": "http://www.epicurious.com/recipes/food/views/blt-bow-ties-108566"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-burgers-239294.json b/serverless-fleets/data/input/inferencing/recipes/blt-burgers-239294.json
new file mode 100644
index 000000000..214467212
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-burgers-239294.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, then transfer with a slotted spatula to paper towels to drain. Cool to room temperature, about 5 minutes.",
+        "Holding one fourth of beef in your palm, make a depression in beef and add one fourth of bacon to depression. Pull beef over bacon to enclose completely, then flatten into a 3/4-inch-thick patty (4 inches in diameter). Make 3 more patties in same manner with remaining beef and bacon.",
+        "Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).",
+        "Season patties on both sides with salt and pepper. Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 5 to 8 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill.)",
+        "Assemble burgers with buns and accompaniments."
+    ],
+    "ingredients": [
+        "1/2 pound bacon, cut crosswise into 1/2-inch pieces",
+        "1 1/2 pound lean ground beef chuck",
+        "4 hamburger buns, split and grilled",
+        "Accompaniments: mayonnaise; mustard; iceberg lettuce; sliced tomatoes; dill pickles"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Beef",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Dinner",
+        "Bacon",
+        "Grill",
+        "Grill/Barbecue",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "BLT Burgers",
+    "url": "http://www.epicurious.com/recipes/food/views/blt-burgers-239294"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-casserole.json b/serverless-fleets/data/input/inferencing/recipes/blt-casserole.json
new file mode 100644
index 000000000..60def0364
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-casserole.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.",
+        "Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.",
+        "Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.",
+        "Reduce oven temperature to 325\u00b0F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9\" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3\u20135 minutes more. Garnish with chives, if using, and serve immediately.",
+        "Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill."
+    ],
+    "ingredients": [
+        "12 ounces crusty Italian or country-style bread, cut into 1\" cubes (about 8 cups)",
+        "1 pound thick-cut bacon, cut crosswise into 1\" pieces",
+        "3 large eggs",
+        "1 1/2 cups low-sodium chicken stock or broth",
+        "1/2 cup mayonnaise",
+        "1 teaspoon kosher salt",
+        "3/4 teaspoon freshly ground black pepper",
+        "1 pint cherry or grape tomatoes, halved",
+        "1 head romaine, washed, dried very well, cut into 1\" slices",
+        "2 tablespoons coarsely chopped chives (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Summer",
+        "Casserole/Gratin",
+        "Kid-Friendly",
+        "Bacon",
+        "Lettuce",
+        "Tomato",
+        "Bread",
+        "Bake",
+        "Dinner"
+    ],
+    "title": "BLT Casserole",
+    "url": "http://www.epicurious.com/recipes/food/views/blt-casserole"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-chicken-with-rosemary-lemon-mayonnaise-242483.json b/serverless-fleets/data/input/inferencing/recipes/blt-chicken-with-rosemary-lemon-mayonnaise-242483.json
new file mode 100644
index 000000000..7e70d9400
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-chicken-with-rosemary-lemon-mayonnaise-242483.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.",
+        "Cook bacon in large nonstick skillet over medium heat until crisp. Add tomatoes and cumin. Increase heat; cook 2 minutes. Add greens; toss until barely wilted, about 1 minute. Sprinkle vinegar over and toss to blend; season with salt and pepper. Divide among 4 plates.",
+        "Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides. Heat oil in another large skillet over medium-high heat. Add chicken and saut\u00e9 until cooked through and golden, about 4 minutes per side. Place chicken atop greens and serve with mayonnaise."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "1 teaspoon minced fresh rosemary",
+        "1/2 teaspoon finely grated lemon peel",
+        "5 slices thick-cut bacon, cut into 1/2-inch pieces",
+        "4 large plum tomatoes, cut into 1/2-inch cubes",
+        "1 teaspoon cumin seeds",
+        "1 5-ounce package mixed baby greens",
+        "1 tablespoon red wine vinegar",
+        "4 skinless boneless chicken breast halves",
+        "1 cup panko (Japanese breadcrumbs)*",
+        "3 tablespoons olive oil",
+        "*Available in the Asian foods section of some supermarkets and at Asian markets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Leafy Green",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Mayonnaise",
+        "Bacon",
+        "Poker/Game Night",
+        "Sugar Conscious",
+        "Dairy Free"
+    ],
+    "title": "BLT Chicken with Rosemary-Lemon Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/blt-chicken-with-rosemary-lemon-mayonnaise-242483"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-cups.json b/serverless-fleets/data/input/inferencing/recipes/blt-cups.json
new file mode 100644
index 000000000..ae12bef97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-cups.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 40 mini muffin cups with olive oil.",
+        "Press 1 wonton wrapper into each prepared muffin cup, pressing wonton against the bottom and sides of the cup.",
+        "Bake in the preheated oven until crisped and corners are browned, about 4 minutes. Cool.",
+        "Stir bacon, tomatoes, lettuce, mayonnaise, and honey mustard together in a bowl until well-combined. Fill each wonton with bacon mixture and top each with green onion."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil, or as needed",
+        "40 (16 ounce) packages wonton wrappers",
+        "8 strips cooked bacon, crumbled",
+        "4 plum tomatoes, chopped",
+        "1 cup shredded lettuce",
+        "1/2 cup light mayonnaise",
+        "1 tablespoon honey mustard",
+        "3 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Cups",
+    "url": "http://allrecipes.com/recipe/239809/blt-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/blt-deviled-eggs.json
new file mode 100644
index 000000000..922efff1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-deviled-eggs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.",
+        "Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle.",
+        "Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in crumbled bacon, mayonnaise,  tomatoes, and parsley. Season with salt and pepper.",
+        "Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "3 slices bacon",
+        "1/4 cup mayonnaise",
+        "2 cherry tomatoes, seeded and minced",
+        "1 tablespoon dried parsley",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/236523/blt-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-dip.json b/serverless-fleets/data/input/inferencing/recipes/blt-dip.json
new file mode 100644
index 000000000..309a468fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-dip.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.",
+        "In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "1 cup mayonnaise",
+        "1 cup sour cream",
+        "1 tomato - peeled, seeded and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Dip",
+    "url": "http://allrecipes.com/recipe/14944/blt-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-dogs.json b/serverless-fleets/data/input/inferencing/recipes/blt-dogs.json
new file mode 100644
index 000000000..c4e049bb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-dogs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix tomato, bacon, pickles, mayonnaise, and sour cream together in a bowl; cover with plastic wrap and refrigerate for flavors to blend, about 4 hours.",
+        "Bring a pot of water to a boil and cook hot dogs until warmed through, 5 to 10 minutes. Drain.",
+        "Place a hot dog in each bun and top each with tomato-bacon mixture. Garnish each with lettuce and green onion."
+    ],
+    "ingredients": [
+        "1 small tomato, seeded and chopped",
+        "4 slices cooked bacon, crumbled",
+        "3 tablespoons diced dill pickles",
+        "1 tablespoon mayonnaise",
+        "1 tablespoon sour cream",
+        "4 hot dogs",
+        "4 hot dog buns",
+        "2 lettuce leaves, thinly sliced, or as desired",
+        "1 green onion top, thinly sliced, or as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Dogs",
+    "url": "http://allrecipes.com/recipe/244669/blt-dogs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-eggs.json b/serverless-fleets/data/input/inferencing/recipes/blt-eggs.json
new file mode 100644
index 000000000..e4a0dc078
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-eggs.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on paper towels.",
+        "Lightly beat eggs and sour cream together in a bowl.",
+        "Heat oil in a skillet over medium-low heat; cook and stir egg mixture and hot sauce in the hot oil until light and fluffy, 5 to 7 minutes. Fold tomatoes, avocado, and spinach into egg mixture just until warmed, 1 to 2 minutes. Sprinkle Cheddar cheese over egg mixture and cook until cheese is lightly melted, 1 to 2 minutes; season with salt and pepper."
+    ],
+    "ingredients": [
+        "4 slices bacon, chopped",
+        "6 eggs",
+        "2 tablespoons sour cream",
+        "1 tablespoon oil, or as needed",
+        "1 tablespoon chipotle-flavored hot sauce (such as Tabasco\u00ae Chipotle Pepper Sauce)",
+        "3 vine-ripened tomatoes, chopped",
+        "1 avocado - peeled, pitted, and chopped",
+        "1 (6 ounce) package fresh spinach",
+        "1/2 cup shredded Cheddar cheese",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Eggs",
+    "url": "http://allrecipes.com/recipe/237351/blt-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-ii-dip.json b/serverless-fleets/data/input/inferencing/recipes/blt-ii-dip.json
new file mode 100644
index 000000000..dd709243f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-ii-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the bacon in a large skillet; cook over medium-high heat until very crisp, about 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate.  Crumble, and reserve.",
+        "Mix the mayonnaise, sour cream, paprika in a large mixing bowl.  Stir in the bacon and the drained tomatoes. Chill dip at least 6 hours or overnight."
+    ],
+    "ingredients": [
+        "2 pounds bacon",
+        "2 cups mayonnaise",
+        "2 cups sour cream",
+        "2 teaspoons paprika",
+        "2 (14.5 ounce) cans diced tomatoes, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT II Dip",
+    "url": "http://allrecipes.com/recipe/80282/blt-ii-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-linguine.json b/serverless-fleets/data/input/inferencing/recipes/blt-linguine.json
new file mode 100644
index 000000000..49e701359
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-linguine.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.",
+        "Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 to 2 teaspoons drippings in the skillet.",
+        "Cook and stir spinach, tomato, and garlic in the reserved drippings over medium heat until heated through, 1 to 2 minutes. Add bacon, linguine, Parmesan cheese, lemon juice, salt, and pepper to spinach mixture and toss."
+    ],
+    "ingredients": [
+        "4 ounces linguine pasta",
+        "5 strips bacon, cut into 3/8-inch pieces",
+        "1 cup thinly shredded baby spinach",
+        "1 plum tomato, cut into 1/2-inch pieces",
+        "2 cloves minced garlic",
+        "1/4 cup shredded Parmesan cheese",
+        "1 1/2 teaspoons fresh lemon juice",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Linguine",
+    "url": "http://allrecipes.com/recipe/240537/blt-linguine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-on-a-stick.json b/serverless-fleets/data/input/inferencing/recipes/blt-on-a-stick.json
new file mode 100644
index 000000000..8b0a46e0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-on-a-stick.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Thread 1 rye bread square, lettuce wedge, bacon slice, tomato half, and 1 rye bread square onto each toothpick, respectively."
+    ],
+    "ingredients": [
+        "16 (1-inch) squares rye bread, divided",
+        "8 (1/2-inch) wedges iceberg lettuce",
+        "8 slices cooked bacon",
+        "4 grape tomatoes, halved",
+        "8 bamboo toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT on a Stick",
+    "url": "http://allrecipes.com/recipe/238907/blt-on-a-stick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/blt-pasta-salad.json
new file mode 100644
index 000000000..aae0d544e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-pasta-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.",
+        "Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.",
+        "In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package medium seashell pasta",
+        "1 pound sliced bacon",
+        "1 1/2 cups light Ranch-style salad dressing",
+        "1 small onion, chopped",
+        "2 tomatoes, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Pasta Salad",
+    "url": "http://allrecipes.com/recipe/72823/blt-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-pizza.json b/serverless-fleets/data/input/inferencing/recipes/blt-pizza.json
new file mode 100644
index 000000000..d1eef25a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-pizza.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.",
+        "Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.",
+        "Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.",
+        "Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "1 (10 ounce) can refrigerated pizza crust dough",
+        "1 teaspoon olive oil",
+        "2 cups mozzarella cheese, shredded",
+        "1 tomato, chopped",
+        "2 cups shredded iceberg lettuce",
+        "2 tablespoons mayonnaise, or to taste",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Pizza",
+    "url": "http://allrecipes.com/recipe/55307/blt-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-rollers.json b/serverless-fleets/data/input/inferencing/recipes/blt-rollers.json
new file mode 100644
index 000000000..586e921cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-rollers.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well.",
+        "Spread onto tortillas; top with lettuce. Roll up tightly.",
+        "Cut each into 7 diagonal slices."
+    ],
+    "ingredients": [
+        "4 ounces PHILADELPHIA Cream Cheese, softened",
+        "1/4 cup KRAFT Real Mayo Mayonnaise",
+        "8 slices OSCAR MAYER Bacon, cooked, crumbled",
+        "1/2 cup chopped tomatoes",
+        "2 (8 inch) flour tortillas",
+        "1/2 cup shredded romaine lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Rollers",
+    "url": "http://allrecipes.com/recipe/230928/blt-rollers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-salad-with-basil-mayo-dressing.json b/serverless-fleets/data/input/inferencing/recipes/blt-salad-with-basil-mayo-dressing.json
new file mode 100644
index 000000000..6198ba593
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-salad-with-basil-mayo-dressing.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.",
+        "In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.",
+        "In a large skillet over medium heat, toss the bread pieces with the salt and pepper.  Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.",
+        "In a large bowl mix together the romaine, tomatoes, bacon and croutons.  Pour the dressing over the salad and toss well."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "1/2 cup mayonnaise",
+        "2 tablespoons red wine vinegar",
+        "1/4 cup finely chopped fresh basil",
+        "4 slices French bread, cut into 1/2 inch pieces",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 tablespoon canola oil",
+        "1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces",
+        "1 pint cherry tomatoes, quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "B.L.T. Salad with Basil Mayo Dressing",
+    "url": "http://allrecipes.com/recipe/24544/blt-salad-with-basil-mayo-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-salad-with-sweet-onion-vinaigrett.json b/serverless-fleets/data/input/inferencing/recipes/blt-salad-with-sweet-onion-vinaigrett.json
new file mode 100644
index 000000000..85110b487
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-salad-with-sweet-onion-vinaigrett.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Dressing: In a small bowl combine apple cider vinegar, honey, onion, mustard, salt and pepper. Slowly whisk in oil. Set aside.",
+        "Salad: Finely grate or chop 2 eggs; slice remaining 2 eggs. In a large salad bowl, combine greens, tomatoes, bacon and grated eggs. Toss with dressing to coat and garnish with remaining egg slices. Serve immediately."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1770526.jpg",
+    "ingredients": [
+        "Dressing:",
+        "2 tablespoons apple cider vinegar",
+        "1 1/2 tablespoons honey",
+        "2 tablespoons finely chopped sweet onion",
+        "2 teaspoons coarse-grain mustard",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 cup olive oil",
+        "Salad:",
+        "4 hard-cooked eggs, peeled",
+        "8 cups mixed greens",
+        "1 1/2 cups grape tomatoes, halved",
+        "4 slices bacon, cooked and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Salad with Sweet Onion Vinaigrette",
+    "url": "http://allrecipes.com/recipe/240531/blt-salad-with-sweet-onion-vinaigrett/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-salad.json b/serverless-fleets/data/input/inferencing/recipes/blt-salad.json
new file mode 100644
index 000000000..336a80974
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.",
+        "In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.",
+        "Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "3/4 cup mayonnaise",
+        "1/4 cup milk",
+        "1 teaspoon garlic powder",
+        "1/8 teaspoon ground black pepper",
+        "salt to taste",
+        "1 head romaine lettuce - rinsed, dried and shredded",
+        "2 large tomatoes, chopped",
+        "2 cups seasoned croutons"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Salad",
+    "url": "http://allrecipes.com/recipe/14146/blt-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-soup-i.json b/serverless-fleets/data/input/inferencing/recipes/blt-soup-i.json
new file mode 100644
index 000000000..90e75613b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-soup-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.",
+        "Add butter or margarine and heat until melted. Stir in lettuce and saute 2 minutes. Blend in flour with a wire whisk. Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat.",
+        "Add hot water, chicken soup base, tomatoes, nutmeg, and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened. Add cream, mixing well. Heat to simmering, stirring frequently. Serve hot, garnished with crumbled bacon bits. ENJOY!"
+    ],
+    "ingredients": [
+        "5 slices bacon, diced",
+        "2 tablespoons margarine",
+        "3 1/2 cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo",
+        "5/8 cup all-purpose flour",
+        "3 1/2 cups hot water",
+        "1 tablespoon chicken soup base",
+        "3/4 cup chopped tomatoes",
+        "1 pinch ground nutmeg",
+        "1 pinch ground cayenne pepper",
+        "1 cup hot half-and-half cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Soup I",
+    "url": "http://allrecipes.com/recipe/13052/blt-soup-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-soup-ii.json b/serverless-fleets/data/input/inferencing/recipes/blt-soup-ii.json
new file mode 100644
index 000000000..81d071990
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-soup-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.",
+        "Stir in the margarine and heat until melted. Add lettuce and saute for 2 minutes over medium heat. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. Remove from heat and stir in the hot water, chicken soup base and tomato. Season with nutmeg and cayenne. Reheat the soup to boiling, stirring frequently.  Reduce to a simmer and cook for about 6  minutes, stirring occasionally until thickened. Stir in the half and half and serve hot."
+    ],
+    "ingredients": [
+        "5 slices bacon, diced",
+        "2 tablespoons margarine",
+        "3 1/2 cups iceberg lettuce, julienned",
+        "5/8 cup all-purpose flour",
+        "3 1/2 cups hot water",
+        "1 tablespoon chicken soup base",
+        "3/4 cup chopped tomatoes",
+        "1 pinch ground nutmeg",
+        "1 pinch cayenne pepper",
+        "1 cup hot half-and-half cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Soup II",
+    "url": "http://allrecipes.com/recipe/23862/blt-soup-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-unwrap-roll.json b/serverless-fleets/data/input/inferencing/recipes/blt-unwrap-roll.json
new file mode 100644
index 000000000..36d3186e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-unwrap-roll.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Unroll BelGioioso Unwrap & Roll(R). Layer lettuce, tomato and bacon onto sheet. Roll and slice into pinwheels for a hearty and delicious appetizer."
+    ],
+    "ingredients": [
+        "8 ounces BelGioioso Unwrap & Roll\u00ae fresh mozzarella sheet",
+        "3/4 cup spring green lettuce",
+        "1 tomato, thinly sliced",
+        "4 slices cooked bacon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Unwrap & Roll\u00ae",
+    "url": "http://allrecipes.com/recipe/256878/blt-unwrap-roll/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt-wraps.json b/serverless-fleets/data/input/inferencing/recipes/blt-wraps.json
new file mode 100644
index 000000000..f38f891a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt-wraps.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.",
+        "Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving."
+    ],
+    "ingredients": [
+        "1 pound thick sliced bacon, cut into 1 inch pieces",
+        "4 (12 inch) flour tortillas",
+        "1 cup shredded Cheddar cheese",
+        "1/2 head iceberg lettuce, shredded",
+        "1 tomato, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT Wraps",
+    "url": "http://allrecipes.com/recipe/31845/blt-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blt.json b/serverless-fleets/data/input/inferencing/recipes/blt.json
new file mode 100644
index 000000000..f6149f8ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blt.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.",
+        "Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "2 leaves lettuce",
+        "2 slices tomato",
+        "2 slices bread, toasted",
+        "1 tablespoon mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BLT",
+    "url": "http://allrecipes.com/recipe/209578/blt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blubaughs-blueberry-buckle-shortcake.json b/serverless-fleets/data/input/inferencing/recipes/blubaughs-blueberry-buckle-shortcake.json
new file mode 100644
index 000000000..b015da6d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blubaughs-blueberry-buckle-shortcake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.",
+        "Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place  1 tablespoon pie filling in each well.",
+        "Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F849567.jpg",
+    "ingredients": [
+        "1\u2009\u00bd cups white sugar",
+        "1 cup margarine",
+        "4  eggs",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 (16 ounce) can blueberry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blubaugh's Blueberry Buckle Shortcake",
+    "url": "http://allrecipes.com/recipe/145694/blubaughs-blueberry-buckle-shortcake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-and-red-flannel-hash-848.json b/serverless-fleets/data/input/inferencing/recipes/blue-and-red-flannel-hash-848.json
new file mode 100644
index 000000000..1bf4f697a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-and-red-flannel-hash-848.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat large nonstick skillet over medium-high heat. Add sausage and saut\u00e9 until cooked through, about 10 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, 1 tablespoon butter and thyme to skillet; stir 3 minutes. Add potato and bell pepper; season with salt and pepper. Reduce heat to low. Cover and cook until potato is tender, stirring occasionally, about 10 minutes.",
+        "Increase heat to medium-high. Stir sausage, beets and half of parsley into potato. Cook without stirring until hash begins to brown on bottom, about 5 minutes. Sprinkle cheese over. Remove from heat. Cover and let stand 5 minutes.",
+        "Melt 2 tablespoons butter in medium skillet over medium-high heat. Add eggs and fry to desired doneness.",
+        "Divide hash among plates; top with eggs. Sprinkle with remaining parsley."
+    ],
+    "ingredients": [
+        "8 ounces hot Italian turkey sausages, casings removed",
+        "1 cup chopped red onion",
+        "3 tablespoons butter",
+        "3/4 teaspoon dried thyme",
+        "1 10-ounce russet potato, peeled, cut into 1/2-inch cubes",
+        "1 cup chopped red bell pepper",
+        "1 15-ounce can sliced pickled beets, drained, cut into 1/2-inch pieces",
+        "4 tablespoons chopped fresh parsley",
+        "3/4 cup crumbled Maytag blue cheese",
+        "4 eggs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "turkey",
+        "Breakfast",
+        "Brunch",
+        "Saut\u00e9",
+        "Blue Cheese",
+        "Sausage",
+        "Bell Pepper",
+        "Beet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Blue and Red Flannel Hash",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-and-red-flannel-hash-848"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-angel.json b/serverless-fleets/data/input/inferencing/recipes/blue-angel.json
new file mode 100644
index 000000000..76db67d9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-angel.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a cocktail mixer full of ice, combine brandy, Blue Curacao, vanilla liqueur, half-and-half and lemon juice. Shake vigorously, and strain into a chilled cocktail glass. Garnish with a slice of lemon and a straw."
+    ],
+    "ingredients": [
+        "1 fluid ounce brandy",
+        "1/2 fluid ounce Blue Curacao",
+        "1/2 fluid ounce vanilla liqueur",
+        "1/2 fluid ounce half-and-half cream",
+        "1 dash lemon juice",
+        "1 slice lemon, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Angel",
+    "url": "http://allrecipes.com/recipe/32314/blue-angel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-bacon-stuffed-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/blue-bacon-stuffed-mushrooms.json
new file mode 100644
index 000000000..e767e35ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-bacon-stuffed-mushrooms.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.",
+        "Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.",
+        "Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.",
+        "Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "3 strips bacon",
+        "6 large mushrooms",
+        "1 tablespoon butter",
+        "1/2 onion, diced",
+        "1 clove garlic, sliced",
+        "3 ounces cream cheese",
+        "3 ounces blue cheese",
+        "1/3 cup bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Bacon Stuffed Mushrooms",
+    "url": "http://allrecipes.com/recipe/137428/blue-bacon-stuffed-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-asparagus-pizza.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-asparagus-pizza.json
new file mode 100644
index 000000000..f5d96b374
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-asparagus-pizza.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.",
+        "Bake the asparagus in the preheated oven for 10 minutes.",
+        "While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.",
+        "Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes."
+    ],
+    "ingredients": [
+        "1 bunch asparagus, trimmed and snapped into pieces",
+        "1 teaspoon olive oil, or as needed",
+        "salt and black pepper to taste",
+        "1/2 cup pizza sauce",
+        "1 (14 ounce) prebaked pizza crust (such as Boboli\u00ae)",
+        "3/4 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese and Asparagus Pizza",
+    "url": "http://allrecipes.com/recipe/213644/blue-cheese-and-asparagus-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-bacon-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-bacon-potato-salad.json
new file mode 100644
index 000000000..182f0d8ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-bacon-potato-salad.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Fill a large bowl with iced water. Line a baking sheet with a dish towel.",
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.",
+        "Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.",
+        "Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate."
+    ],
+    "ingredients": [
+        "5 cups iced water, or as needed",
+        "1 pound small red potatoes",
+        "1/2 pound fresh green beans, cut into 1-inch pieces",
+        "4 slices bacon",
+        "1/4 cup white wine vinegar",
+        "1/4 cup olive oil",
+        "2 tablespoons mayonnaise",
+        "1 tablespoon stone-ground mustard",
+        "salt and ground black pepper to taste",
+        "4 ounces crumbled blue cheese",
+        "4 green onions, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese and Bacon Potato Salad",
+    "url": "http://allrecipes.com/recipe/223516/blue-cheese-and-bacon-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-bacon-truffles.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-bacon-truffles.json
new file mode 100644
index 000000000..8142b8117
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-bacon-truffles.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the bacon in a medium skillet and heat over medium heat. Cook the bacon until almost entirely crispy, about 10 minutes. Add the shallots and cook for an additional 2 minutes. Using a slotted spoon, scoop the bacon mixture into a medium bowl. Add the cream cheese and gorgonzola and mix well with a rubber spatula. Using a 1-tablespoon ice cream scoop, scoop little balls of the cheese mixture and roll them between your palms to smooth. Place on a plate, cover and refrigerate for at least 1 hour.",
+        "When ready to serve, allow the balls to sit at room temperature for 5 minutes. Mix together the pretzels and chives in a small bowl. Roll the truffles in the crushed pretzel mixture and serve."
+    ],
+    "ingredients": [
+        "6 ounces double-smoked bacon, chopped fine",
+        "2 small shallots, minced",
+        "4 ounces cream cheese, at room temperature",
+        "4 ounces crumbled Gorgonzola, at room temperature",
+        "1 1/2 cups finely crushed pretzels",
+        "2 tablespoons minced fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Blue Cheese",
+        "Cheese",
+        "Bacon Recipes",
+        "Meat",
+        "Appetizer"
+    ],
+    "title": "Blue Cheese and Bacon Truffles",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/blue-cheese-and-bacon-truffles"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-beef-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-beef-meatballs.json
new file mode 100644
index 000000000..ed270b982
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-beef-meatballs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.",
+        "Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.",
+        "Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground beef",
+        "1 cup fresh bread crumbs",
+        "2 eggs",
+        "4 ounces crumbled blue cheese",
+        "1/2 cup diced onion",
+        "1/4 teaspoon ground black pepper",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese and Beef Meatballs",
+    "url": "http://allrecipes.com/recipe/234347/blue-cheese-and-beef-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-caramelized-onion-squares-236483.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-caramelized-onion-squares-236483.json
new file mode 100644
index 000000000..f36d11291
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-caramelized-onion-squares-236483.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.",
+        "Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.",
+        "Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve."
+    ],
+    "ingredients": [
+        "2 cups all purpose flour",
+        "2 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "3/4 cup whole milk",
+        "1/4 cup olive oil",
+        "2 tablespoons (1/4 stick) unsalted butter, melted",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "2 tablespoons olive oil",
+        "3 large onions (about 2 pounds), halved, thinly sliced",
+        "1 tablespoon finely chopped fresh rosemary",
+        "1 teaspoon sugar",
+        "1/2 teaspoon salt",
+        "1 1/2 cups (about 6 ounces) crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Onion",
+        "Bake",
+        "Cocktail Party",
+        "Blue Cheese",
+        "Rosemary",
+        "Fall"
+    ],
+    "title": "Blue Cheese and Caramelized-Onion Squares",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-and-caramelized-onion-squares-236483"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-caramelized-shallot-dip-104792.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-caramelized-shallot-dip-104792.json
new file mode 100644
index 000000000..ddd8c5ef8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-caramelized-shallot-dip-104792.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.",
+        "Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 1/4 cups thinly sliced shallots (about 4 ounces)",
+        "3/4 cup mayonnaise",
+        "3/4 cup sour cream",
+        "4 ounces blue cheese, room temperature"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Cheese",
+        "Cocktail Party",
+        "Super Bowl",
+        "Low Carb",
+        "Oscars",
+        "Buffet",
+        "Mayonnaise",
+        "Blue Cheese",
+        "Spring",
+        "Sour Cream",
+        "Shallot"
+    ],
+    "title": "Blue Cheese and Caramelized Shallot Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-and-caramelized-shallot-dip-104792"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-chive-dressing-108685.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-chive-dressing-108685.json
new file mode 100644
index 000000000..0018410ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-chive-dressing-108685.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.",
+        "Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.",
+        "Transfer to a bowl and stir in chives and pepper."
+    ],
+    "ingredients": [
+        "1/2 cup well-shaken buttermilk",
+        "1/2 cup mayonnaise",
+        "1 tablespoon fresh lemon juice",
+        "1/4 teaspoon Worcestershire sauce",
+        "1 small garlic clove, minced",
+        "1/4 teaspoon salt",
+        "1/4 cup fresh flat-leaf parsley leaves",
+        "2 ounces crumbled firm blue cheese (1/2 cup)",
+        "2 tablespoons finely chopped fresh chives",
+        "1/8 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Milk/Cream",
+        "Food Processor",
+        "No-Cook",
+        "Cocktail Party",
+        "Vegetarian",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Mayonnaise",
+        "Blue Cheese",
+        "Chive",
+        "Parsley",
+        "Gourmet"
+    ],
+    "title": "Blue Cheese and Chive Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-and-chive-dressing-108685"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-dried-cranberry-tosse.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-dried-cranberry-tosse.json
new file mode 100644
index 000000000..4790c189d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-dried-cranberry-tosse.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving."
+    ],
+    "ingredients": [
+        "4 hearts of romaine lettuce, chopped",
+        "1/2 English cucumber, sliced",
+        "3/4 cup grape tomatoes, halved",
+        "1/2 cup chopped toasted pecans",
+        "1/2 cup dried cranberries",
+        "1/2 cup crumbled blue cheese",
+        "3/4 cup balsamic vinaigrette"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese and Dried Cranberry Tossed Salad",
+    "url": "http://allrecipes.com/recipe/143425/blue-cheese-and-dried-cranberry-tosse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-garlic-bread.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-garlic-bread.json
new file mode 100644
index 000000000..218cdc9cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-garlic-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.",
+        "Cut French bread loaf in half lengthwise and spread butter on both cut sides. Sprinkle each side with 2 teaspoons garlic powder. Place halves on prepared baking sheet.",
+        "Bake in the preheated oven until butter has melted and bread is hot but not toasted, about 5 minutes. Remove bread from oven.",
+        "Turn on oven's broiler.",
+        "Spread half the bottle of blue cheese salad dressing over each half; sprinkle each piece of bread with mozzarella cheese and Parmesan cheese.",
+        "Broil until mozzarella cheese has melted and is slightly browned, 1 to 4 minutes. Watch carefully to prevent burning. Let bread cool 2 to 3 minutes before cutting into serving pieces."
+    ],
+    "ingredients": [
+        "1 (12 ounce) loaf French bread",
+        "1/2 cup butter at room temperature (divided)",
+        "4 teaspoons garlic powder, divided",
+        "1 (8 ounce) bottle blue cheese salad dressing",
+        "1/2 cup shredded mozzarella cheese, divided",
+        "1 (3 ounce) package grated Parmesan cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese and Garlic Bread",
+    "url": "http://allrecipes.com/recipe/232399/blue-cheese-and-garlic-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-head-cheese-vinaigret.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-head-cheese-vinaigret.json
new file mode 100644
index 000000000..5ba28a361
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-head-cheese-vinaigret.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving."
+    ],
+    "ingredients": [
+        "6 tablespoons finely chopped onion",
+        "1 tablespoon finely chopped garlic",
+        "1/4 cup prepared Dijon-style mustard",
+        "2 tablespoons red wine vinegar",
+        "1/2 cup olive oil",
+        "1 pound blue cheese, crumbled",
+        "1 pound head cheese, diced",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese and Head Cheese Vinaigrette",
+    "url": "http://allrecipes.com/recipe/36488/blue-cheese-and-head-cheese-vinaigret/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-onion.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-onion.json
new file mode 100644
index 000000000..f6902a0c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-onion.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices."
+    ],
+    "ingredients": [
+        "8 ounces blue cheese, crumbled",
+        "1 red onion, halved and thinly sliced",
+        "1/3 cup olive oil",
+        "1 tablespoon lemon juice",
+        "1 tablespoon red wine vinegar",
+        "2 cloves garlic, chopped",
+        "1/2 teaspoon mustard powder",
+        "1/4 teaspoon black pepper",
+        "1 (1 pound) loaf cocktail rye bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese and Onion",
+    "url": "http://allrecipes.com/recipe/57194/blue-cheese-and-onion/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-pear-tartlets.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-pear-tartlets.json
new file mode 100644
index 000000000..17bed6c8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-pear-tartlets.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pre-bake phyllo shells according to package directions. Set aside to cool.",
+        "Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.",
+        "Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7282981.jpg",
+    "ingredients": [
+        "4 ounces blue cheese, crumbled",
+        "1  ripe pear - peeled, cored, and chopped",
+        "2 tablespoons light cream",
+        "ground black pepper to taste",
+        "1 (2.1 ounce) package mini phyllo tart shells"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese and Pear Tartlets",
+    "url": "http://allrecipes.com/recipe/66969/blue-cheese-and-pear-tartlets/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-pecan-crackers-102636.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-pecan-crackers-102636.json
new file mode 100644
index 000000000..fccbbe459
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-pecan-crackers-102636.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool."
+    ],
+    "ingredients": [
+        "1 cup crumbled blue cheese (about 4 1/2 ounces), chilled",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "1/4 teaspoon coarsely ground black pepper",
+        "1 cup all purpose flour",
+        "1/2 cup pecans, lightly toasted, coarsely chopped Pecan halves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Nut",
+        "Appetizer",
+        "Bake",
+        "Cocktail Party",
+        "New Year's Eve",
+        "Blue Cheese",
+        "Pecan",
+        "Winter",
+        "Georgia"
+    ],
+    "title": "Blue Cheese and Pecan Crackers",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-and-pecan-crackers-102636"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-scallion-dip-102722.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-scallion-dip-102722.json
new file mode 100644
index 000000000..bff5c0217
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-scallion-dip-102722.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Gently stir together cheese, sour cream, and most of scallion, leaving cheese chunky. Garnish with remaining scallion."
+    ],
+    "ingredients": [
+        "2 ounces blue cheese, crumbled",
+        "1/2 cup sour cream",
+        "3 tablespoons chopped scallion greens",
+        "Accompaniment: thick-cut potato chips or raw cauliflower"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Cheese",
+        "Dairy",
+        "No-Cook",
+        "Blue Cheese",
+        "Sour Cream",
+        "Gourmet"
+    ],
+    "title": "Blue Cheese and Scallion Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-and-scallion-dip-102722"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-crackers-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-crackers-recipe.json
new file mode 100644
index 000000000..13958d644
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-crackers-recipe.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.",
+        "Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.",
+        "Meanwhile, preheat the oven to 350 degrees F.",
+        "Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature."
+    ],
+    "ingredients": [
+        "1/4 pound (1 stick) unsalted butter at room temperature",
+        "8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "1 extra-large egg beaten with 1 tablespoon water for egg wash",
+        "1/2 cup roughly chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Easy Snack Recipes",
+        "Snack",
+        "Easy Baking",
+        "Nut Recipes",
+        "Blue Cheese",
+        "Cheese"
+    ],
+    "title": "Blue Cheese and Walnut Crackers",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/blue-cheese-and-walnut-crackers-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-souffles-and-mesclun-with-red-pepper-vinaigrette-10186.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-souffles-and-mesclun-with-red-pepper-vinaigrette-10186.json
new file mode 100644
index 000000000..36e390a4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-souffles-and-mesclun-with-red-pepper-vinaigrette-10186.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. and generously butter six 1/2-cup souffl\u00e9 dishes or custard cups.",
+        "In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat souffl\u00e9 dishes or custard cups with walnut mixture, knocking out excess.",
+        "In a small heavy saucepan melt butter over moderately low heat and whisk in remaining 3 1/2 tablespoons flour. Cook roux, whisking constantly, 3 minutes and add milk in a stream, whisking. Bring mixture to a boil over moderate heat, whisking, and cook until thickened, about 30 seconds.",
+        "Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.",
+        "In a bowl with an electric mixer beat whites until they just hold stiff peaks. Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.",
+        "Divide souffl\u00e9 mixture among prepared souffl\u00e9 dishes or cups and put in a large baking pan just large enough to hold them. Add enough hot water to pan to reach halfway up sides of souffl\u00e9s dishes or cups and bake souffl\u00e9s in middle of oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let souffl\u00e9 dishes or cups stand in pan 15 minutes. (Souffl\u00e9s will fall.)",
+        "Lightly butter a baking sheet.",
+        "Remove souffl\u00e9 dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each souffl\u00e9 slightly to help release it from bottom. Invert souffl\u00e9 onto hand and carefully put, top side up, onto prepared baking sheet. Souffl\u00e9s may be prepared up to this point 2 days ahead and chilled, covered.",
+        "Increase temperature to 425\u00b0F.",
+        "Bake souffl\u00e9s in middle of oven until puffed slightly and heated through, about 5 minutes.",
+        "Make vinaigrette while souffl\u00e9s are baking.",
+        "In a bowl toss mesclun with vinaigrette and divide among 6 salad plates. Arrange souffl\u00e9s among 6 salad plates. Arrange souffl\u00e9s along side of mesclun and garnish with bell peppers and flowers."
+    ],
+    "ingredients": [
+        "1/4 cup finely chopped walnuts, toasted",
+        "4 tablespoons all-purpose flour",
+        "3 tablespoons unsalted butter",
+        "2/3 cup milk",
+        "5 ounces cold Saga blue cheese, rind discarded, chopped and softened\u00a0(about 1 cup)",
+        "3 large egg yolks",
+        "freshly ground black pepper to taste",
+        "5 large egg whites",
+        "Red Pepper Vinaigrette",
+        "6 cups mesclun (mixed baby greens, about 1/2 pound), rinsed and spun dry",
+        "Garnish: finely chopped red and yellow bell peppers and edible flower petals"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Mixer",
+        "Egg",
+        "Leafy Green",
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Blue Cheese",
+        "Walnut",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blue Cheese and Walnut Souffles and Mesclun with Red Pepper Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-and-walnut-souffles-and-mesclun-with-red-pepper-vinaigrette-10186"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-toasts-2.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-toasts-2.json
new file mode 100644
index 000000000..fa6a728cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-toasts-2.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Brush 1 side of baguette slices with melted butter. Place slices on baking sheet and bake until just golden brown on edges, about 7 minutes. Cool slightly.(Can be prepared 2 days ahead; store in airtight container.)",
+        "Preheat oven to 400\u00b0F. Combine blue cheese and butter in small bowl. Season generously with pepper. Spread toasted baguette slices with cheese mixture. Sprinkle cheese mixture with walnuts. Place toasts on baking sheet and bake until cheese mixture is bubbly, about 6 minutes. Sprinkle with parsley if desired and serve."
+    ],
+    "ingredients": [
+        "1 8-ounce French bread baguette, cut into 1/3 -inch-thick slices",
+        "1/4 cup (1/2 stick) butter, melted",
+        "4 ounces blue cheese, room temperature",
+        "1/4 cup (1/2 stick) butter, room temperature",
+        "1/2 cup finely chopped walnuts",
+        "Chopped fresh parsley (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Nut",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Walnut"
+    ],
+    "title": "Blue Cheese and Walnut Toasts",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-and-walnut-toasts-2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-wafers.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-wafers.json
new file mode 100644
index 000000000..a45310617
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-and-walnut-wafers.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.",
+        "Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.",
+        "Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.",
+        "Bake 12 minutes in the preheated oven."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "4 ounces blue cheese",
+        "1 1/4 cups all-purpose flour",
+        "1/8 teaspoon salt",
+        "1/3 cup finely chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese and Walnut Wafers",
+    "url": "http://allrecipes.com/recipe/72217/blue-cheese-and-walnut-wafers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-apple-and-sage-honey-crostini-51255310.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-apple-and-sage-honey-crostini-51255310.json
new file mode 100644
index 000000000..df372e68a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-apple-and-sage-honey-crostini-51255310.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. In a small saucepan, warm the sage and honey over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Remove from heat and let steep for 10 minutes. Discard sage and let honey cool to room temperature.",
+        "Lightly brush one side of each bread slice with oil and sprinkle with salt and pepper. Place slices on a rimmed baking sheet and toast in oven until golden brown, about 7 minutes. Remove from baking sheet and let cool. Spread blue cheese on baguette slices and top with apples and walnuts. Drizzle toasts with sage honey."
+    ],
+    "ingredients": [
+        "5 sage leaves",
+        "1/2 cup honey",
+        "1 baguette, cut diagonally into 1/2-inch-thick slices",
+        "Extra-virgin olive oil, for brushing",
+        "Kosher salt",
+        "freshly ground pepper",
+        "8 ounces mild blue cheese (such as gorgonzola), room temperature",
+        "1/2 apple, thinly sliced (preferably Macintosh or Honeycrisp)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Vegetarian",
+        "Blue Cheese",
+        "Apple",
+        "Honey",
+        "Sage"
+    ],
+    "title": "Blue Cheese, Apple, and Sage-Honey Crostini",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-apple-and-sage-honey-crostini-51255310"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-avocado-and-grape-salad.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-avocado-and-grape-salad.json
new file mode 100644
index 000000000..209dbfc35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-avocado-and-grape-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Divide the mixed salad greens between two large plates or bowls. Place half of the shredded cheese, grapes, and sliced avocado on each serving dish. Drizzle  blue cheese dressing on each salad."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F221398.jpg",
+    "ingredients": [
+        "1 (10 ounce) bag mixed salad greens",
+        "2 tablespoons shredded Mexican four-cheese blend",
+        "\u00bd cup red seedless grapes",
+        "1  avocado, pitted, peeled and sliced",
+        "\u00bc cup blue cheese salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese, Avocado, and Grape Salad",
+    "url": "http://allrecipes.com/recipe/141082/blue-cheese-avocado-and-grape-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bacon-and-chive-stuffed.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bacon-and-chive-stuffed.json
new file mode 100644
index 000000000..465cb1d4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bacon-and-chive-stuffed.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.",
+        "In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.",
+        "Bake for 20 minutes in the preheated oven, or it  may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve."
+    ],
+    "ingredients": [
+        "2 boneless pork loin chops, butterflied",
+        "4 ounces crumbled blue cheese",
+        "2 slices bacon - cooked and crumbled",
+        "2 tablespoons chopped fresh chives",
+        "garlic salt to taste",
+        "ground black pepper to taste",
+        "chopped fresh parsley for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese, Bacon and Chive Stuffed Pork Chops",
+    "url": "http://allrecipes.com/recipe/81087/blue-cheese-bacon-and-chive-stuffed/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bacon-and-pear-brunch-sa.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bacon-and-pear-brunch-sa.json
new file mode 100644
index 000000000..09950ee0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bacon-and-pear-brunch-sa.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the pear slices in a skillet, and pour in the apple juice. Cook over medium heat until the pears are soft, about 5 minutes. Drain pears and reserve; discard juice.",
+        "Meanwhile, place the bacon in a skillet and cook over medium-high heat until evenly brown. Drain on paper towels. Crumble and set aside.",
+        "Preheat the oven broiler.",
+        "Place the focaccia bread slices on a baking sheet. Divide the pear slices evenly among the bread, and top evenly with the bacon, and then with the blue cheese.",
+        "Broil the sandwiches in the preheated broiler until the cheese melts, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 Bosc pear, thinly sliced",
+        "1 1/2 cups apple juice",
+        "6 slices bacon",
+        "2 rosemary focaccia bread, or other square rolls, split",
+        "6 ounces blue cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese, Bacon and Pear Brunch Sandwiches",
+    "url": "http://allrecipes.com/recipe/143422/blue-cheese-bacon-and-pear-brunch-sa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bacon-focaccia-367750.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bacon-focaccia-367750.json
new file mode 100644
index 000000000..641a86533
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bacon-focaccia-367750.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Dissolve yeast and honey in 1/2 cup warm water (110\u00b0F-115\u00b0F) in a small bowl. Let sit until foamy, about 10 minutes. Combine 4 1/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water. Mix with a wooden spoon until almost incorporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).",
+        "Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour.",
+        "Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain.",
+        "Preheat oven to 425\u00b0F. Brush a 17x11x1\" baking sheet with oil. Press dough into pan. Press with your fingertips all over, forming dimples. Drizzle remaining 2 tablespoons oil over.",
+        "Bake focaccia for 10 minutes. Sprinkle cheese over, then bacon and rosemary. Return to oven and bake until golden brown, 12-15 minutes longer. Let cool for 10 minutes in pan. Slide bread onto a wire rack to cool completely. Slice into 2x1\" pieces."
+    ],
+    "ingredients": [
+        "2 1/4 teaspoons (1 package) active dry yeast",
+        "1/2 teaspoon honey",
+        "4 1/2 cups (or more) all-purpose flour",
+        "1 tablespoon kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "8 tablespoons extra-virgin olive oil, divided, plus more for brushing",
+        "1 cup riced or mashed boiled russet potatoes",
+        "5 ounces bacon (about 4 thick-cut strips), cut crosswise into 1/2\" pieces",
+        "2 ounces blue cheese, crumbled (1/2 cup)",
+        "1 tablespoon fresh rosemary sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Potato",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Bacon",
+        "Party"
+    ],
+    "title": "Blue Cheese-Bacon Focaccia",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-bacon-focaccia-367750"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-ball.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-ball.json
new file mode 100644
index 000000000..92d11760c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-ball.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.",
+        "The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 cup crumbled blue cheese",
+        "1 cup shredded sharp Cheddar cheese",
+        "1/4 cup minced onion",
+        "1 tablespoon Worcestershire sauce",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Ball",
+    "url": "http://allrecipes.com/recipe/163641/blue-cheese-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-beef-roll.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-beef-roll.json
new file mode 100644
index 000000000..c1d95ae9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-beef-roll.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a medium bowl, blend together the butter, cream cheese and salt until smooth. Stir in the flour, until the mixture is evenly crumbly. Sprinkle the milk over the flour mixture one tablespoon at a time, stirring with a fork until the dough is moistened enough to be formed into a ball. Press dough together, and knead for just a couple of turns. Flatten the ball slightly, wrap and refrigerate.",
+        "Heat the oil in a large skillet over medium-high heat. Add the ground beef and onion, and cook until the beef is no longer pink. Drain off fat, and set aside to cool. Transfer the meat mixture to a bowl, and mix in the salt, egg, sour cream, blue cheese, olives and walnuts until well blended.",
+        "Preheat the oven to 425 degrees F (220 degrees C).",
+        "On a sheet of waxed paper, or between two sheets, roll the pastry out into a rectangle about 10x12 inches. Place the meat mixture down the center of the pastry, then bring the sides up around the filling, pinching together to enclose the filling completely. Use the waxed paper to pick up the roll, and roll it onto a baking sheet so that it sits with the seam on the bottom.",
+        "Bake for 25 minutes in the preheated oven, or until the pastry is a nice golden brown."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/2 cup cream cheese",
+        "1/2 teaspoon salt",
+        "2 cups sifted all-purpose flour",
+        "1/4 cup cold milk",
+        "1 tablespoon vegetable oil",
+        "2 pounds ground beef",
+        "1/2 cup chopped onion",
+        "2 teaspoons salt",
+        "1 egg, beaten",
+        "1 cup sour cream",
+        "1/3 cup blue cheese, crumbled",
+        "1/2 cup chopped black olives",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Beef Roll",
+    "url": "http://allrecipes.com/recipe/49902/blue-cheese-beef-roll/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-beef-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-beef-tenderloin.json
new file mode 100644
index 000000000..ebf183a41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-beef-tenderloin.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.",
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375  degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.",
+        "In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin."
+    ],
+    "ingredients": [
+        "1 (3 pound) whole beef tenderloin",
+        "1/2 cup teriyaki sauce",
+        "1/2 cup red wine",
+        "2 cloves garlic, chopped",
+        "4 ounces blue cheese, crumbled",
+        "1/3 cup mayonnaise",
+        "2/3 cup sour cream",
+        "1 1/2 teaspoons Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Beef Tenderloin",
+    "url": "http://allrecipes.com/recipe/30575/blue-cheese-beef-tenderloin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bites.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bites.json
new file mode 100644
index 000000000..23536be05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bites.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).  Lightly grease a 9-inch pie plate with non-stick cooking spray.",
+        "Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.",
+        "Bake for 8 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package refrigerated biscuit dough",
+        "1/2 cup butter, melted",
+        "5 ounces blue cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Bites",
+    "url": "http://allrecipes.com/recipe/15010/blue-cheese-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bread-1098.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bread-1098.json
new file mode 100644
index 000000000..b79d56010
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bread-1098.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Blend cheese and butter in processor until smooth. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)",
+        "Preheat broiler. Broil bread crust side up until crisp. Turn and broil cut side until light brown. Spread cheese mixture over cut side of bread. Sprinkle liberally with pepper. Broil until cheese bubbles and begins to brown. Remove from broiler and sprinkle bread with celery. Cut crosswise into 1-inch pieces."
+    ],
+    "ingredients": [
+        "8 ounces blue cheese",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "2 French bread baguettes or 4 sourdough flutes (2 pounds total), halved lengthwise",
+        "Chopped celery tops"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Food Processor",
+        "Broil",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Winter"
+    ],
+    "title": "Blue Cheese Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-bread-1098"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bread-pudding.json
new file mode 100644
index 000000000..55dd9a6db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-bread-pudding.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.",
+        "Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.",
+        "In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.",
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving."
+    ],
+    "ingredients": [
+        "4 tablespoons butter, softened",
+        "1 onion, chopped",
+        "3 cloves garlic, minced",
+        "20 ounces cubed French bread",
+        "1 pound blue cheese, crumbled",
+        "5 eggs, lightly beaten",
+        "5 egg yolks",
+        "3 cups heavy cream",
+        "1 tablespoon salt",
+        "1 tablespoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Bread Pudding",
+    "url": "http://allrecipes.com/recipe/90458/blue-cheese-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-broccoli-salad.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-broccoli-salad.json
new file mode 100644
index 000000000..c1907ced5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-broccoli-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.",
+        "In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper."
+    ],
+    "ingredients": [
+        "2 heads fresh broccoli, with stalks",
+        "2 tomatoes, seeded and coarsely chopped",
+        "1 cup blue cheese dressing",
+        "salt to taste",
+        "ground white pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Broccoli Salad",
+    "url": "http://allrecipes.com/recipe/57936/blue-cheese-broccoli-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-burgers-with-green-peppercorns-32.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-burgers-with-green-peppercorns-32.json
new file mode 100644
index 000000000..641edb710
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-burgers-with-green-peppercorns-32.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat broiler. Combine first 5 ingredients in small bowl. Season with salt and pepper and mix well. Form mixture into two 3-inch-thick patties on broiler proof pan. Broil 3 minutes. Turn patties over and broil second sides until beef is cooked to desired doneness, about three minutes longer for medium-rare. Top patties with blue cheese. Broil patties until cheese is bubbly, approximately 1 minute."
+    ],
+    "ingredients": [
+        "10 to 12 ounces lean ground beef",
+        "1 tablespoon Dijon mustard",
+        "1 green onion, minced",
+        "2 teaspoons green peppercorns, chopped",
+        "1 garlic clove, pressed",
+        "1 1/2 ounces blue cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Broil",
+        "Fourth of July",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Summer"
+    ],
+    "title": "Blue Cheese Burgers with Green Peppercorns",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-burgers-with-green-peppercorns-32"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-burgers.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-burgers.json
new file mode 100644
index 000000000..10df6bd64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-burgers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.",
+        "Preheat grill for high heat. Gently form the burger mixture into about 12 patties.",
+        "Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls."
+    ],
+    "ingredients": [
+        "3 pounds lean ground beef",
+        "4 ounces blue cheese, crumbled",
+        "1/2 cup minced fresh chives",
+        "1/4 teaspoon hot pepper sauce",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon coarsely ground black pepper",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon dry mustard",
+        "12 French rolls or hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Burgers",
+    "url": "http://allrecipes.com/recipe/24685/blue-cheese-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-buttermilk-biscuits-107248.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-buttermilk-biscuits-107248.json
new file mode 100644
index 000000000..aab38bc34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-buttermilk-biscuits-107248.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Line baking sheet with parchment paper. Whisk first 4 ingredients in medium bowl to blend. Add shortening; using fingertips, rub in until coarse crumbs form. Mix in 3/4 cup cheese, chives, and 1 1/2 teaspoons thyme. Make well in center; add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.",
+        "Turn dough out onto floured work surface. Knead gently until combined, about 5 turns. Pat dough into 1-inch-thick rectangle. Cut into 8 squares. Transfer squares to baking sheet. Brush with 1 tablespoon buttermilk. Sprinkle with 1/4 cup cheese and 1 1/2 teaspoons thyme. Sprinkle with pepper. (Can be prepared 4 hours ahead. Cover; chill.) Bake biscuits until golden, about 20 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 1/2 cups unbleached all purpose flour or whole grain pastry flour",
+        "2 teaspoons baking powder",
+        "3/4 teaspoon coarse salt",
+        "1/2 teaspoon baking soda",
+        "2/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes",
+        "1 cup crumbled blue cheese",
+        "1 tablespoon chopped fresh chives",
+        "1 tablespoon chopped fresh thyme",
+        "1 cup plus 1 tablespoon buttermilk",
+        "Ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Herb",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Fall",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blue Cheese Buttermilk Biscuits",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-buttermilk-biscuits-107248"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-caesar-salad-10314.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-caesar-salad-10314.json
new file mode 100644
index 000000000..8882fdf2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-caesar-salad-10314.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a jelly-roll pan toss the bread cubes with 1 tablespoon of the oil and salt to taste, bake them in the middle of a preheated 350\u00b0F. oven for 10 to 15 minutes, or until they are golden, and let the croutons cool. In a small bowl stir together well the garlic paste, the anchovy, and half the blue cheese, whisk in the lemon juice and the Worcestershire sauce, whisking until the mixture is smooth, and whisk in the remaining oil and salt and pepper to taste, whisking until the dressing is combined well. In a saucepan of boiling water boil the egg in the shell for 30 seconds and drain it. In a salad bowl toss the romaine with the dressing. Break the egg into the greens, add the Parmesan, the remaining blue cheese, and the croutons, and toss the salad until it is combined well."
+    ],
+    "ingredients": [
+        "enough Italian bread, cut into 3/4-inch cubes, to measure 1 cup",
+        "5 tablespoons olive oil",
+        "1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt",
+        "1 flat anchovy fillet, minced",
+        "1/2 cup crumbled blue cheese",
+        "2 tablespoons fresh lemon juice",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 large egg",
+        "1 head of romaine, rinsed, spun dry, and torn into bite-size pieces (about 5 cups)",
+        "1/4 cup freshly grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Vegetable",
+        "Blue Cheese",
+        "Gourmet"
+    ],
+    "title": "Blue Cheese Caesar Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-caesar-salad-10314"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-cake.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-cake.json
new file mode 100644
index 000000000..d3992efcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Butter an 8 inch spring form pan. Sprinkle cracker crumbs on bottom and sides.",
+        "In a mixing bowl, combine the cream cheese, blue cheese, eggs, flour, salt, picante sauce and sour cream. Slowly stir in the onions. Pour the mixture into the pan. Sprinkle the walnuts on top.",
+        "Bake in the preheated oven 1 hour. Chill overnight. Serve at room temperature on crackers."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "8 ounces crushed cheese flavored crackers",
+        "16 ounces cream cheese, softened",
+        "8 ounces blue cheese",
+        "3 eggs",
+        "1/4 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 cup sour cream",
+        "1/4 cup picante sauce",
+        "1/2 cup chopped green onion",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Cake",
+    "url": "http://allrecipes.com/recipe/20525/blue-cheese-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-canapes-with-pecans-and-grapes-108652.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-canapes-with-pecans-and-grapes-108652.json
new file mode 100644
index 000000000..788465a74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-canapes-with-pecans-and-grapes-108652.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Toast pecans in a shallow baking pan until fragrant and a shade darker, about 10 minutes. Toss hot pecans in pan with butter and salt, then cool.",
+        "Coarsely chop nuts, then toss together with cheese in a bowl, without mashing.",
+        "Top each cracker with a mounded teaspoon of cheese mixture, pressing together slightly, then top with a parsley leaf and a grape half, gently pressing them into cheese."
+    ],
+    "ingredients": [
+        "1/4 cup pecan halves (1 ounce)",
+        "1 teaspoon unsalted butter",
+        "1/8 teaspoon salt",
+        "3 ounces firm blue cheese, crumbled (3/4 cup)",
+        "30 small plain crackers such as Melba toasts",
+        "30 small fresh flat-leaf parsley leaves",
+        "15 small red seedless grapes, halved lengthwise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Bake",
+        "Cocktail Party",
+        "Vegetarian",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Pecan",
+        "Fall",
+        "Grape",
+        "Gourmet"
+    ],
+    "title": "Blue Cheese Canapes with Pecans and Grapes",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-canapes-with-pecans-and-grapes-108652"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-cheesecake.json
new file mode 100644
index 000000000..70e879a50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-cheesecake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.",
+        "Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top."
+    ],
+    "ingredients": [
+        "7 fluid ounces heavy cream, chilled",
+        "5 ounces blue cheese",
+        "salt and freshly ground black pepper to taste",
+        "1/3 cup chopped walnuts",
+        "1 tablespoon chopped fresh basil leaves",
+        "1 teaspoon finely chopped fresh oregano",
+        "1 teaspoon chopped fresh thyme leaves",
+        "5 seedless red grapes, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Cheesecake",
+    "url": "http://allrecipes.com/recipe/72660/blue-cheese-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-chicken-wing-dip.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-chicken-wing-dip.json
new file mode 100644
index 000000000..e286b1287
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-chicken-wing-dip.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.",
+        "Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.",
+        "Bake 15 minutes in the preheated oven, until hot and bubbly."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2592&h=1357&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F361580.jpg",
+    "ingredients": [
+        "2  skinless, boneless chicken breast halves",
+        "1 (12 fluid ounce) can or bottle hot chicken wing sauce",
+        "6 tablespoons butter",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (16 ounce) bottle blue cheese dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Chicken Wing Dip",
+    "url": "http://allrecipes.com/recipe/78521/blue-cheese-chicken-wing-dip/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-chicken.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-chicken.json
new file mode 100644
index 000000000..bc1f8a303
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.",
+        "Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.",
+        "Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice."
+    ],
+    "ingredients": [
+        "1 1/2 (8 ounce) packages cream cheese, softened",
+        "1 cup crumbled blue cheese",
+        "1 egg",
+        "2 cups bread crumbs",
+        "2 skinless, boneless chicken breasts, halved and pounded into 1/2-inch thickness",
+        "3 cups cooked white rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Chicken",
+    "url": "http://allrecipes.com/recipe/236382/blue-cheese-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-chipotle-venison-burgers.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-chipotle-venison-burgers.json
new file mode 100644
index 000000000..e29da61ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-chipotle-venison-burgers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Mix venison, chipotle peppers, blue cheese, and garlic in a large bowl. Divide mixture into 6 equal parts and shape into patties.",
+        "Grill on the preheated grill until an instant-read thermometer inserted horizontally into the center registers 160 degrees F, 5 to 7 minutes per side.",
+        "Heat olive oil in a skillet over medium heat; cook and stir onion and banana peppers until onions are lightly golden, about 7 minutes. Top burgers with the onion mixture; serve with hamburger buns."
+    ],
+    "ingredients": [
+        "2 pounds ground venison",
+        "3 chipotle peppers in adobo sauce, chopped",
+        "5 ounces blue cheese crumbles",
+        "1 garlic clove, crushed",
+        "1 tablespoon olive oil",
+        "1 yellow onion, chopped",
+        "5 banana peppers, chopped",
+        "6 hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Chipotle Venison Burgers",
+    "url": "http://allrecipes.com/recipe/233439/blue-cheese-chipotle-venison-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-coleslaw-108436.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-coleslaw-108436.json
new file mode 100644
index 000000000..7357695f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-coleslaw-108436.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. (Can be made 1 day ahead; chill. Toss before serving.)"
+    ],
+    "ingredients": [
+        "1/2 cup blue cheese, crumbled",
+        "1/2 cup buttermilk",
+        "3 tablespoons apple cider vinegar",
+        "2 tablespoons sugar",
+        "12 cups shredded green cabbage (about 1 large head)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Vegetable",
+        "Appetizer",
+        "Side",
+        "No-Cook",
+        "Blue Cheese",
+        "Summer",
+        "Cabbage",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blue Cheese Coleslaw",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-coleslaw-108436"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-coleslaw.json
new file mode 100644
index 000000000..787861cf7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-coleslaw.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine mayonnaise, salad dressing, salt, and pepper in a large bowl. Stir in the coleslaw mix and bacon. Add the tomatoes, and toss gently. Cover, and refrigerate for 1 hour or overnight before serving."
+    ],
+    "ingredients": [
+        "1/2 cup blue cheese salad dressing",
+        "1/2 cup mayonnaise",
+        "salt and pepper to taste",
+        "1 (16 ounce) bag coleslaw mix",
+        "1 (2.5 ounce) package cooked real bacon pieces (such as Hormel\u2122)",
+        "1 cup quartered cherry tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Coleslaw",
+    "url": "http://allrecipes.com/recipe/171101/blue-cheese-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-corn-bread-2745.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-corn-bread-2745.json
new file mode 100644
index 000000000..22f73a5d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-corn-bread-2745.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350&F. Grease 8-inch square baking pan. Combine all ingredients in medium bowl and mix until blended. Spread in prepared pan. Bake until firm to touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot."
+    ],
+    "ingredients": [
+        "1 8 1/2-ounce package Jiffy corn muffin mix",
+        "1 egg",
+        "1/3 cup milk",
+        "1/2 cup crumbled blue cheese (about 2 ounces)",
+        "2 green onions, chopped",
+        "1 teaspoon pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Vegetable",
+        "Bake",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Cornmeal"
+    ],
+    "title": "Blue Cheese Corn Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-corn-bread-2745"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-crusted-filet-mignon-with.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-crusted-filet-mignon-with.json
new file mode 100644
index 000000000..17444733c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-crusted-filet-mignon-with.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.",
+        "Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer.  Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.",
+        "Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/2 cup minced white onion",
+        "3 cloves garlic, minced",
+        "1 tablespoon chopped fresh thyme",
+        "3/4 cup low-sodium beef broth",
+        "1/2 cup port wine",
+        "1 tablespoon vegetable oil",
+        "4 filet mignon steaks (1 1/2 inch thick)",
+        "3/4 cup crumbled blue cheese",
+        "1/4 cup panko bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Crusted Filet Mignon with Port Wine Sauce",
+    "url": "http://allrecipes.com/recipe/72267/blue-cheese-crusted-filet-mignon-with/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-crusted-steaks-with-red-wine-sauce-108816.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-crusted-steaks-with-red-wine-sauce-108816.json
new file mode 100644
index 000000000..167b4d337
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-crusted-steaks-with-red-wine-sauce-108816.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Saut\u00e9 until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.",
+        "Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)",
+        "Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.",
+        "Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.",
+        "*Available at Asian markets and in the Asian section of some supermarkets."
+    ],
+    "ingredients": [
+        "4 tablespoons (1/2 stick) chilled butter",
+        "3 garlic cloves, chopped",
+        "1 large shallot, chopped",
+        "1 tablespoon chopped fresh thyme",
+        "3/4 cup low-salt beef broth",
+        "1/2 cup dry red wine",
+        "1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)",
+        "1/4 cup panko (Japanese breadcrumbs)*",
+        "1 tablespoon chopped fresh parsley",
+        "4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Cheese",
+        "Broil",
+        "Saut\u00e9",
+        "Blue Cheese",
+        "Steak",
+        "Red Wine",
+        "Fall"
+    ],
+    "title": "Blue-Cheese-Crusted Steaks with Red Wine Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-crusted-steaks-with-red-wine-sauce-108816"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-crusted-tomatoes-242707.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-crusted-tomatoes-242707.json
new file mode 100644
index 000000000..a229abefe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-crusted-tomatoes-242707.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.",
+        "Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "1/2 cup fine dry breadcrumbs",
+        "1 tablespoon olive oil",
+        "12 medium tomatoes",
+        "3/4 cup crumbled blue cheese (about 3 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Side",
+        "Fourth of July",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "Backyard BBQ",
+        "Blue Cheese",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blue Cheese Crusted Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-crusted-tomatoes-242707"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-108269.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-108269.json
new file mode 100644
index 000000000..abf02ca22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-108269.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.",
+        "Discard liquid drained from yogurt. Transfer yogurt to processor. Add cheese and garlic; blend until smooth. Transfer dip to bowl. (Can be made 1 day ahead. Cover; chill.) Sprinkle with celery seeds."
+    ],
+    "ingredients": [
+        "1 16-ounce container plain nonfat yogurt (scant 2 cups)",
+        "1/4 cup crumbled blue cheese (about 1 1/4 ounces)",
+        "1 garlic clove, minced",
+        "1/4 teaspoon celery seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Cheese",
+        "Dairy",
+        "Appetizer",
+        "No-Cook",
+        "Low Fat",
+        "Yogurt",
+        "Blue Cheese",
+        "Summer",
+        "Healthy"
+    ],
+    "title": "Blue Cheese Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-dip-108269"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-i.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-i.json
new file mode 100644
index 000000000..1acf103c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large skillet, fry chopped bacon until it is almost done. Stir garlic into the skillet. Remove from skillet and drain excess fat.",
+        "In a medium mixing bowl, mix bacon with cream cheese and blue cheese. Transfer the mixture to a casserole dish. Sprinkle nuts over the dip.",
+        "Bake for 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "1 teaspoon minced garlic",
+        "3 (8 ounce) packages cream cheese, softened",
+        "4 ounces blue cheese",
+        "1/4 cup chopped walnuts or pecans to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Dip I",
+    "url": "http://allrecipes.com/recipe/17096/blue-cheese-dip-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-ii.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-ii.json
new file mode 100644
index 000000000..40c660eb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "1 cup sour cream",
+        "4 green onions, finely chopped",
+        "2 tablespoons dried parsley",
+        "4 ounces blue cheese, crumbled",
+        "garlic salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Dip II",
+    "url": "http://allrecipes.com/recipe/24901/blue-cheese-dip-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-with-onion-and-celery-104337.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-with-onion-and-celery-104337.json
new file mode 100644
index 000000000..7c22dee12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-with-onion-and-celery-104337.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Mix all ingredients in large bowl. Using electric mixer, beat until blended. Transfer to serving bowl, cover and chill dip at least 1 hour and up to 3 days."
+    ],
+    "ingredients": [
+        "1 8-ounce package cream cheese, room temperature",
+        "1 cup crumbled Roquefort or other blue cheese (about 3 1/2 ounces)",
+        "1 cup mayonnaise",
+        "1 cup sour cream",
+        "1/2 cup finely chopped onion",
+        "1/2 cup finely chopped celery",
+        "2 garlic cloves, minced",
+        "1 teaspoon celery salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Cheese",
+        "Onion",
+        "Appetizer",
+        "Low Carb",
+        "Blue Cheese",
+        "Celery",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blue Cheese Dip with Onion and Celery",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-dip-with-onion-and-celery-104337"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-with-pecans-100320.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-with-pecans-100320.json
new file mode 100644
index 000000000..4013d4a0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dip-with-pecans-100320.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Beat cream cheese in medium bowl until smooth. Beat in dressing. Stir in 1 cup pecans and crumbled blue cheese. Season to taste with salt and pepper. Transfer dip to decorative bowl. Sprinkle remaining pecans around edges of dip. (Can be made 1 day ahead. Cover and chill.)",
+        "Set dip in center of platter. Surround with cut-up vegetables and fruits; serve."
+    ],
+    "ingredients": [
+        "1 8-ounce package cream cheese, room temperature",
+        "2 cups purchased refrigerated blue cheese dressing",
+        "1 1/3 cups chopped pecans, toasted",
+        "1/2 cup crumbled blue cheese (about 4 ounces)",
+        "Assorted cut-up fresh vegetables and fruits (such as carrots, bell peppers, celery, broccoli, apples and small clusters of grapes)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "No-Cook",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Cream Cheese",
+        "Pecan",
+        "Rhode Island"
+    ],
+    "title": "Blue Cheese Dip with Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-dip-with-pecans-100320"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-104450.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-104450.json
new file mode 100644
index 000000000..1400c0627
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-104450.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place half the cheese, the chopped onion, salt, pepper, vinegar, lemon juice, hot sauce, and Worcestershire in the workbowl of a food processor. Pur\u00e9e until well blended and liquified. Slowly drizzle the olive oil into the mixture, then turn off the machine. Crumble the remaining cheese, and pulse until well blended. There should be lots of small cheese chunks remaining in the dressing. Adjust seasoning. Refrigerate for up to two weeks."
+    ],
+    "ingredients": [
+        "1/2 pound good-quality blue cheese",
+        "1/2 medium onion, coarsely chopped",
+        "Kosher salt and plenty of freshly ground pepper to taste",
+        "1/4 cup cane, cider or malt vinegar",
+        "Juice of 1 small lemon",
+        "1/4 teaspoon hot sauce, or to taste",
+        "1 tablespoon Worcestershire sauce",
+        "1 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Cheese",
+        "No-Cook",
+        "Blue Cheese",
+        "Chill"
+    ],
+    "title": "Blue Cheese Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-dressing-104450"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-364989.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-364989.json
new file mode 100644
index 000000000..7499bb8a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-364989.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Stir everything together in a small bowl."
+    ],
+    "ingredients": [
+        "1/3 cup sour cream",
+        "1/3 cup Vegenaise",
+        "1/2 cup crumbled Gorgonzola cheese (use the picante or mountain kind, not the dulce)",
+        "1/3 cup cold water",
+        "1 tablespoon plus 1 teaspoon red wine vinegar",
+        "1 large shallot, peeled and thinly sliced",
+        "Big pinch coarse salt",
+        "A few fresh grinds black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Picnic",
+        "Vegetarian",
+        "Quick & Easy",
+        "Salad Dressing",
+        "Blue Cheese",
+        "Vegan",
+        "Sour Cream"
+    ],
+    "title": "Blue Cheese Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-dressing-364989"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-369192.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-369192.json
new file mode 100644
index 000000000..121162748
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-369192.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired."
+    ],
+    "ingredients": [
+        "3/4 cup sour cream",
+        "1/3 cup crumbled Blue Cheese",
+        "1/3 cup whole milk",
+        "1/3 cup mayonnaise",
+        "1 teaspoon salt or more to taste",
+        "1 tablespoon red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Picnic",
+        "Super Bowl",
+        "Salad Dressing",
+        "Mayonnaise",
+        "Blue Cheese",
+        "Poker/Game Night"
+    ],
+    "title": "Blue Cheese Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-dressing-369192"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-recipe.json
new file mode 100644
index 000000000..faaeb5646
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing-recipe.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "1/2 cup crumbled Maytag or other blue cheese (about 3 ounces), divided",
+        "1/2 cup half and half",
+        "2 tablespoons sour cream",
+        "1 tablespoon freshly squeezed lemon juice",
+        "1/4 teaspoon Worcestershire sauce",
+        "1/2 teaspoon kosher salt",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cheese Dip",
+        "Cheese",
+        "Dip",
+        "Salad Dressing Recipes",
+        "Sauce Recipes",
+        "Dairy Recipes"
+    ],
+    "title": "Blue Cheese Dressing",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/blue-cheese-dressing-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing.json
new file mode 100644
index 000000000..333f9153a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-dressing.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese.  Season with salt and pepper to taste.  Cover, and refrigerate for at least one hour before serving."
+    ],
+    "ingredients": [
+        "1 cup mayonnaise",
+        "2 tablespoons minced onion",
+        "1 tablespoon minced garlic",
+        "1/4 cup chopped fresh parsley",
+        "1/2 cup sour cream",
+        "1 tablespoon lemon juice",
+        "1 tablespoon distilled white vinegar",
+        "1/4 cup blue cheese, crumbled",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Dressing",
+    "url": "http://allrecipes.com/recipe/14880/blue-cheese-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-fettucine.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-fettucine.json
new file mode 100644
index 000000000..cca1bdeea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-fettucine.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.",
+        "Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.",
+        "Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 large zucchini, sliced",
+        "3 cloves garlic, crushed",
+        "1/2 cup white wine",
+        "4 ounces blue cheese, crumbled",
+        "1 1/2 cups heavy cream",
+        "freshly ground black pepper to taste",
+        "1 (16 ounce) package fettuccine",
+        "3 tablespoons freshly grated Parmesan cheese",
+        "2 tablespoons chopped fresh parsley, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Fettucine",
+    "url": "http://allrecipes.com/recipe/85871/blue-cheese-fettucine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-fig-burgers.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-fig-burgers.json
new file mode 100644
index 000000000..8412a67a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-fig-burgers.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large skillet, heat olive oil and sliced onions. Cook onions 25-30 minutes or until onions are soft and caramelized. Add fig preserves and cook additional 2-3 minutes.",
+        "In a large bowl, add ground beef, salt, pepper, garlic powder and Worcestershire sauce. Mix until evenly combined.",
+        "Divide the meat into 8 equal portions. Using your fingertips, press the portions of meat into 1/4-inch patties.",
+        "In a small bowl, combine Salemville blue cheese and 1 tablespoon of the fig onion mixture. Divide mixture into 4 equal portions. Place a portion of the blue cheese mixture onto half of the patties, save the rest for topping. Add one of the remaining patties to the top of the patties with Salemville blue cheese, and pinch to seal.",
+        "Place the burgers on a prepared grill and cook for 7 minutes each side. Remove patties and let rest for 5 minutes. Place lettuce and tomato on bottom of each bun. Add patty and top with remaining fig onion jam."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 medium sweet onion, sliced",
+        "2 tablespoons fig preserves",
+        "2 pounds ground chuck",
+        "1 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon Worcestershire sauce",
+        "1 (4 ounce) package Salemville\u00ae blue cheese",
+        "4 hamburger buns",
+        "Lettuce leaves",
+        "1 tomato, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Fig Burgers",
+    "url": "http://allrecipes.com/recipe/254546/blue-cheese-fig-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-fried-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-fried-potatoes.json
new file mode 100644
index 000000000..a99fc0f3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-fried-potatoes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Melt the butter in a large skillet over medium heat. Add the potatoes and onions. Cook until the onions are golden brown and the potatoes are tender, 15 to 20 minutes. Stir in the blue cheese and bacon, continue to cook until the blue cheese begins to melt. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "2 russet potatoes, sliced into 1/4 inch slices",
+        "1 large onion, cut into 1/4-inch thick rings",
+        "1 (4 ounce) package blue cheese crumbles",
+        "3 slices bacon, cooked and crumbled",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Fried Potatoes",
+    "url": "http://allrecipes.com/recipe/142653/blue-cheese-fried-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-garlic-sweet-corn.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-garlic-sweet-corn.json
new file mode 100644
index 000000000..72c33a1e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-garlic-sweet-corn.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt butter with olive oil in a large skillet over medium-high heat; cook and stir the garlic briefly in the butter mixture, about 1 minute. Stir corn into butter and oil to coat; cook and stir until warmed, about 3 minutes. Pour milk into the skillet; bring to a simmer. Place a cover on the skillet, reduce heat to low, and cook at a simmer until hot, about 10 minutes.",
+        "Remove the cover from the skillet and continue cooking until the liquid is mostly evaporated, 5 to 10 minutes. Add blue cheese; cook and stir until the cheese melts, 1 to 2 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=813&h=426&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F964884.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 tablespoons butter",
+        "4 cloves garlic, minced",
+        "6 ears fresh corn, kernels cut from cob",
+        "\u00be cup milk",
+        "1 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Garlic Sweet Corn",
+    "url": "http://allrecipes.com/recipe/222176/blue-cheese-garlic-sweet-corn/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-gougeres-351019.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-gougeres-351019.json
new file mode 100644
index 000000000..a374729bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-gougeres-351019.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Line large rimmed baking sheet with parchment. Combine first 5 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.",
+        "Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in blue cheese.",
+        "Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.",
+        "Bake goug\u00e8res until puffed, golden brown, and dry, about 30 minutes. Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350\u00b0F oven until heated through, about 5 minutes. Serve warm.",
+        "To make it easier to drop the sticky goug\u00e8re dough onto the baking sheet, lightly spray the spoon with nonstick vegetable oil spray. To be sure that the goug\u00e8res are fully baked, pierce the top of one with a small sharp knife. The inside should be hollow and dry. Don't underbake the goug\u00e8res, as they may collapse.",
+        "A fancy party isn't complete without sparkling wine. With the appetizers, try the Cristalino Brut Ros\u00e9 Cava ($9) from Spain. The pink bubbly is crisp and dry with lovely berry flavors. Plus, it's an incredible deal."
+    ],
+    "ingredients": [
+        "1/4 cup dry white wine",
+        "1/4 cup water",
+        "1/4 cup (1/2 stick) unsalted butter, cubed",
+        "3/4 teaspoon freshly ground pepper",
+        "1/4 teaspoon salt",
+        "2/3 cup all purpose flour",
+        "3 large eggs, room temperature",
+        "1/3 cup finely crumbled Danish blue cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Appetizer",
+        "Bake",
+        "Cocktail Party",
+        "Vegetarian",
+        "Low Cal",
+        "Oscars",
+        "Dinner",
+        "Blue Cheese",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blue Cheese Goug\u00e8res",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-gougeres-351019"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-herb-spread.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-herb-spread.json
new file mode 100644
index 000000000..865666a64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-herb-spread.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the walnuts, parsley, and chives in the bowl of a food processor, and process until finely chopped. Place herb mixture into a small bowl, and stir in blue cheese. Set aside.",
+        "Place the cream cheese in the bowl of a food processor, and process until smooth. Add the herb mixture to the cream cheese, and process until thoroughly blended. Serve at room temperature."
+    ],
+    "ingredients": [
+        "2 tablespoons walnuts",
+        "2 tablespoons chopped fresh parsley",
+        "2 tablespoons chopped chives",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup blue cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Herb Spread",
+    "url": "http://allrecipes.com/recipe/145197/blue-cheese-herb-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-horseradish-dressing.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-horseradish-dressing.json
new file mode 100644
index 000000000..5f79aef46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-horseradish-dressing.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine mayonnaise, sour cream, milk, blue cheese, hot sauce, horseradish, and garlic powder in a bowl. Refrigerate 1 to 2 hours to let flavors blend."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1680&h=880&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1008978.jpg",
+    "ingredients": [
+        "1 (16 ounce) jar mayonnaise (such as Hellmann's\u00ae/Best Foods\u00ae)",
+        "10 ounces sour cream",
+        "6 tablespoons milk",
+        "1 (4 ounce) package crumbled blue cheese, or more to taste",
+        "1 dash hot pepper sauce",
+        "\u215b teaspoon prepared horseradish",
+        "\u215b teaspoon garlic powder, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Horseradish Dressing",
+    "url": "http://allrecipes.com/recipe/232111/blue-cheese-horseradish-dressing/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-hot-wings.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-hot-wings.json
new file mode 100644
index 000000000..b778ad27a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-hot-wings.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat  oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.",
+        "Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.",
+        "While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.",
+        "Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.",
+        "Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving."
+    ],
+    "ingredients": [
+        "30 chicken wings, cut apart at joints, wing tips discarded",
+        "2 teaspoons ground cayenne pepper",
+        "2 teaspoons seasoned salt",
+        "1 cup Louisiana-style hot sauce",
+        "1/3 cup molasses",
+        "1 teaspoon liquid mesquite smoke flavoring",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped green bell pepper",
+        "4 cloves garlic, minced",
+        "2 cups prepared blue cheese dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Hot Wings!",
+    "url": "http://allrecipes.com/recipe/213197/blue-cheese-hot-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-jalapeno-poppers.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-jalapeno-poppers.json
new file mode 100644
index 000000000..8152ca50a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-jalapeno-poppers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.",
+        "Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.",
+        "Bake in preheated oven until golden brown, about 15 minutes."
+    ],
+    "ingredients": [
+        "2 eggs, beaten",
+        "1/4 cup milk",
+        "1 cup panko bread crumbs",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1/2 tablespoon garlic powder",
+        "12 jalapeno chile peppers",
+        "1/2 cup crumbled bleu cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Jalapeno Poppers",
+    "url": "http://allrecipes.com/recipe/146220/blue-cheese-jalapeno-poppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-lasagna.json
new file mode 100644
index 000000000..9053fcf6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-lasagna.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Coat the inside of a glass 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.",
+        "Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix spaghetti sauce and brown sugar into beef-pork mixture until sauce is well blended.",
+        "Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.",
+        "Spread enough sauce into the bottom of the loaf pan to reach 1-inch depth. Break 2 lasagna noodles to fit the length of the loaf pan, slightly overlapping. Spread 1/2 of the cheese mixture over noodle layer. Layer 3 slices provolone, slightly overlapping, over cheese layer. Sprinkle 1/2 of the Cheddar cheese over provolone cheese. Repeat layering with the remaining ingredients ending in a layer of sauce.",
+        "Place the loaf pan on the prepared baking sheet and top loaf pan loosely with a piece of aluminum foil.",
+        "Bake in the preheated oven until bubbling and cooked through, about 1 1/2 hours. Let stand for 15 minutes before slicing."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "Sauce:",
+        "1/2 pound ground beef",
+        "1/2 pound lean ground pork",
+        "1 (24 ounce) jar spaghetti sauce",
+        "2 tablespoons brown sugar",
+        "Cheese Layer:",
+        "1 cup cottage cheese",
+        "1 cup crumbled blue cheese",
+        "1/4 cup freshly grated Parmesan cheese",
+        "1 large egg, lightly beaten",
+        "1 tablespoon dried oregano",
+        "1 (12 ounce) box no-boil lasagna noodles",
+        "6 slices provolone cheese",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Lasagna",
+    "url": "http://allrecipes.com/recipe/240562/blue-cheese-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-mousse.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-mousse.json
new file mode 100644
index 000000000..cd242a2fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-mousse.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Puree blue cheese and cream cheese together in a food processor until completely smooth; transfer to a bowl and season with kosher salt and black pepper.",
+        "Beat heavy cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into the blue cheese mixture, stirring until the mixture is creamy with no lumps.",
+        "Transfer mixture to a pastry bag with a round tip for piping."
+    ],
+    "ingredients": [
+        "6 ounces crumbled blue cheese",
+        "1 (4 ounce) package cream cheese",
+        "kosher salt to taste",
+        "freshly ground black pepper to taste",
+        "1/3 cup heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Mousse",
+    "url": "http://allrecipes.com/recipe/230455/blue-cheese-mousse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-port-and-walnut-spread-13540.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-port-and-walnut-spread-13540.json
new file mode 100644
index 000000000..97b25aeef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-port-and-walnut-spread-13540.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers."
+    ],
+    "ingredients": [
+        "1 pound blue cheese (such as Stilton or Gorgonzola), crumbled",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "1/3 to 1/2 cup Tawny Port",
+        "1 1/2 cups chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Nut",
+        "No-Cook",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Walnut",
+        "Port",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Blue Cheese, Port, and Walnut Spread",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-port-and-walnut-spread-13540"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-port-and-walnut-spread.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-port-and-walnut-spread.json
new file mode 100644
index 000000000..19ba243f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-port-and-walnut-spread.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a food processor blend together cheese, butter, and port until the mixture is smooth.  In a bowl, combine the cheese mix and the walnuts.  Transfer the spread to a crock.  Chill."
+    ],
+    "ingredients": [
+        "1 pound blue cheese",
+        "1/2 cup unsalted butter, softened",
+        "1/3 cup port wine",
+        "1 1/2 cups chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese, Port, and Walnut Spread",
+    "url": "http://allrecipes.com/recipe/13510/blue-cheese-port-and-walnut-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potato-gratin-107219.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potato-gratin-107219.json
new file mode 100644
index 000000000..f955bdb6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potato-gratin-107219.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F.",
+        "Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut\u00e9 onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes.",
+        "Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.",
+        "Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.) Pour reserved cream evenly over top and cover tightly with foil.",
+        "Bake in middle of oven 45 minutes. Increase oven temperature to 400\u00b0F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 pound onions (3 medium), halved lengthwise, then thinly sliced crosswise",
+        "2 pounds russet (baking) potatoes (about 4)",
+        "2 cups heavy cream",
+        "1/4 pound Maytag Blue cheese, crumbled (1 cup)",
+        "1/4 pound whole-milk mozzarella, coarsely grated (1 cup)",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "Special equipment: a Japanese Benriner or other adjustable-blade slicer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Onion",
+        "Potato",
+        "Side",
+        "Bake",
+        "Casserole/Gratin",
+        "Blue Cheese",
+        "Mozzarella",
+        "Fall",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blue Cheese Potato Gratin",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-potato-gratin-107219"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potato-salad-2039.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potato-salad-2039.json
new file mode 100644
index 000000000..d026dd5e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potato-salad-2039.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.",
+        "Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)"
+    ],
+    "ingredients": [
+        "5 pounds red new potatoes",
+        "1/2 cup dry white wine",
+        "Salt and freshly ground pepper",
+        "1 1/4 cups mayonnaise",
+        "1 1/4 cups sour cream",
+        "2 1/2 tablespoons Dijon mustard",
+        "2 1/2 tablespoons cider vinegar",
+        "1/2 pound blue cheese, crumbled",
+        "5 green onions, minced",
+        "1 1/2 cups chopped celery"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Mustard",
+        "Potato",
+        "Mayonnaise",
+        "Blue Cheese",
+        "Summer",
+        "Chill",
+        "Sour Cream"
+    ],
+    "title": "Blue Cheese Potato Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-potato-salad-2039"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potato-salad.json
new file mode 100644
index 000000000..8d000b643
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potato-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.",
+        "In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper.  Add the potatoes, bacon and cheese and toss to coat."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "2 pounds red new potatoes",
+        "1/2 cup olive oil",
+        "3 tablespoons white vinegar",
+        "1 bunch green onions, chopped",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 1/2 ounces blue cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Potato Salad",
+    "url": "http://allrecipes.com/recipe/25174/blue-cheese-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potatoes-delmonico.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potatoes-delmonico.json
new file mode 100644
index 000000000..a2e97ffef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-potatoes-delmonico.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender, about 8 to 10 minutes. Drain, and transfer to a casserole dish.",
+        "Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Gradually whisk in the milk and cream so there are no lumps.  Reduce heat and simmer for 20 minutes. Remove from heat and whisk in the blue cheese until smooth. Pour over the potatoes in the dish. Sprinkle breadcrumbs over the top.",
+        "Bake for 25 minutes in the preheated oven, or until top is nicely browned."
+    ],
+    "ingredients": [
+        "8 medium potatoes, peeled and cubed",
+        "1/2 cup butter",
+        "1/2 cup all-purpose flour",
+        "1 cup milk",
+        "1 cup cream",
+        "1/2 cup crumbled blue cheese",
+        "1/3 cup bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Potatoes Delmonico",
+    "url": "http://allrecipes.com/recipe/45514/blue-cheese-potatoes-delmonico/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-shortbread-leaves-with-cream-cheese-chutney-roulade-107244.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-shortbread-leaves-with-cream-cheese-chutney-roulade-107244.json
new file mode 100644
index 000000000..008339e86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-shortbread-leaves-with-cream-cheese-chutney-roulade-107244.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.",
+        "Preheat oven to 325\u00b0F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)",
+        "Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.",
+        "Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve."
+    ],
+    "ingredients": [
+        "3 1/2 ounces crumbled blue cheese (about 1/2 cup)",
+        "3 tablespoons unsalted butter, room temperature",
+        "1/2 cup all purpose flour",
+        "1/4 cup cornstarch",
+        "1/4 teaspoon coarse salt",
+        "1/8 teaspoon ground black pepper",
+        "1/3 cup walnuts, finely chopped",
+        "1 8-ounce package chilled cream cheese",
+        "2/3 cup purchased spiced cranberry-apple chutney",
+        "1/2 cup very thinly sliced green onions"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Appetizer",
+        "Bake",
+        "Thanksgiving",
+        "Blue Cheese",
+        "Cream Cheese",
+        "Cranberry",
+        "Walnut",
+        "Fall",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-shortbread-leaves-with-cream-cheese-chutney-roulade-107244"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-souffles-with-grape-syrup-on-fig-and-walnut-brioche-232822.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-souffles-with-grape-syrup-on-fig-and-walnut-brioche-232822.json
new file mode 100644
index 000000000..f24cdaac2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-souffles-with-grape-syrup-on-fig-and-walnut-brioche-232822.json
@@ -0,0 +1,61 @@
+{
+    "directions": [
+        "Stir together water, yeast, and 1 tablespoon sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)",
+        "Stir together flour, salt, and 1 tablespoon sugar in bowl of mixer. Add yeast mixture and eggs and beat at medium speed until combined. Add butter and beat until dough is smooth and silky, 5 to 8 minutes. (Dough will be very soft and sticky.) Add figs and nuts and mix until combined. Sprinkle remaining tablespoon sugar over dough, then cover bowl with plastic wrap and a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until almost doubled in bulk, about 2 hours.",
+        "Butter and flour loaf pan, knocking out excess flour. Stir dough with a wooden spoon to release air, then spread evenly in loaf pan. Cover pan loosely with plastic wrap and kitchen towel and let dough rise in a draft-free place at warm room temperature until it almost fills pan (dough will not rise above top of pan), 1 to 1 1/2 hours more.",
+        "Boil juice and wine in a 2- to 3-quart saucepan over moderately high heat until syrupy and reduced to about 1/2 cup, about 30 minutes. Cool to room temperature.",
+        "Put oven rack in middle position and preheat oven to 375\u00b0F.",
+        "Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 45 minutes. Turn brioche out onto a rack, then turn right side up and cool completely, about 1 1/2 hours.",
+        "Keep oven rack in middle position and preheat oven to 400\u00b0F.",
+        "Brush molds with melted butter (1 tablespoon) and coat with nuts, knocking out excess.",
+        "Bring milk and remaining 2 tablespoons butter to a boil in a 1-quart heavy saucepan. Whisk in flour until smooth and return to a boil over moderate heat. Remove from heat and vigorously whisk 1 minute, then whisk into yolks in a large bowl.",
+        "Beat whites in another bowl with an electric mixer until they just hold stiff peaks.",
+        "Stir half of cheese into yolk mixture and fold in one third of whites to lighten, then fold in remaining whites gently but thoroughly. Divide among molds and bake in a water bath until puffed and browned, about 30 minutes. Remove molds from water bath and cool on a rack 5 minutes.",
+        "While souffl\u00e9s are cooling, cut 3 (1/2-inch-thick) slices from brioche loaf, then halve each slice for a total of 6 (2-inch) squares. Reserve remainder of loaf for another use.",
+        "Run a thin knife around edge of molds to loosen souffl\u00e9s. Divide brioche squares among 6 plates and drizzle with some grape syrup, then top each with a souffl\u00e9. Sprinkle with remaining cheese and serve immediately."
+    ],
+    "ingredients": [
+        "2 tablespoons warm water (105-115\u00b0F)",
+        "1 1/2 teaspoons active dry yeast (from a 1/4-oz package)",
+        "3 tablespoons sugar",
+        "2 cups plus 2 tablespoons all-purpose flour",
+        "1 1/2 teaspoons salt",
+        "3 large eggs",
+        "2 sticks (1 cup) unsalted butter, softened",
+        "1/2 lb dried Mission figs, stems discarded and figs chopped (1 1/2 cups)",
+        "1/2 cup walnuts (2 oz), chopped",
+        "2 cups white grape juice",
+        "1 cup dry fruity white wine such as Riesling",
+        "2 tablespoons unsalted butter, plus 1 tablespoon melted",
+        "3 tablespoons finely chopped walnuts",
+        "1/2 cup whole milk",
+        "2 tablespoons all-purpose flour",
+        "2 large eggs, separated",
+        "1/4 lb Maytag Blue cheese, crumbled (1 cup)",
+        "Special equipment: a stand mixer fitted with paddle attachment; a 9- by 5- by 3-inch loaf pan; 6 (2-oz) heatproof baba au rhum molds or metal condiment cups"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Milk/Cream",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Blue Cheese",
+        "Fig",
+        "Walnut",
+        "White Wine",
+        "Fall",
+        "Grape",
+        "Pastry",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blue Cheese Souffles with Grape Syrup on Fig and Walnut Brioche",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-souffles-with-grape-syrup-on-fig-and-walnut-brioche-232822"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-spinach-meat-loaf-muffin.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-spinach-meat-loaf-muffin.json
new file mode 100644
index 000000000..53d143b49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-spinach-meat-loaf-muffin.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray.",
+        "Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan.",
+        "Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/786473.jpg",
+    "ingredients": [
+        "1 1/2 pounds lean ground beef",
+        "3/4 cup crumbled blue cheese",
+        "1/2 cup diced onion",
+        "1/2 cup Italian bread crumbs",
+        "1/2 cup chopped fresh spinach",
+        "2 eggs",
+        "2 tablespoons Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese, Spinach Meat Loaf Muffins",
+    "url": "http://allrecipes.com/recipe/217151/blue-cheese-spinach-meat-loaf-muffin/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-stuffed-burgers.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-stuffed-burgers.json
new file mode 100644
index 000000000..1b18f0764
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-stuffed-burgers.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine olive oil, salt, and 1/2 teaspoon black pepper in a small bowl. Center half of the mushrooms and onion on a sheet (12x18 inches) of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Drizzle with half of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.",
+        "Line a baking sheet with Reynolds Wrap(R) Aluminum Foil. Mix the beef, Worcestershire sauce, and 1/2 teaspoon black pepper in a large bowl until combined. Shape beef mixture into eight thin, 4-inch diameter patties on the prepared baking sheet. Place 1 tablespoon of the blue cheese onto the center of each of four of the patties. Top with the remaining four patties; pinch edges to seal.",
+        "Transfer burgers on the foil and foil packets to the rack of an uncovered grill directly over medium-high heat and grill for 10 minutes or until burgers are done (160 degrees F) and vegetables are tender. Toast cut sides of hamburger buns during the last minute of grilling.",
+        "Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.",
+        "Serve burgers on buns with grilled vegetables and lettuce and/or tomato slices, if desired."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground black pepper, divided",
+        "4 cups sliced mushrooms",
+        "1 red onion, thinly sliced",
+        "1 pound ground beef",
+        "1 tablespoon Worcestershire sauce",
+        "1/4 cup crumbled blue cheese",
+        "4 hamburger buns, split",
+        "Lettuce leaves (optional)",
+        "Sliced tomatoes (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Stuffed Burgers",
+    "url": "http://allrecipes.com/recipe/238746/blue-cheese-stuffed-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-stuffed-mushrooms-with-gr.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-stuffed-mushrooms-with-gr.json
new file mode 100644
index 000000000..1168d00c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-stuffed-mushrooms-with-gr.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat, and lightly oil grate. Fill mushroom caps with crumbled blue cheese.",
+        "Place onion slices and mushrooms (cheese side up) onto the prepared grill. Turn onions over frequently until tender. Do not turn over mushrooms. Grill until blue cheese has melted, and mushrooms are tender. Remove mushrooms to a serving plate, and top with grilled onions."
+    ],
+    "ingredients": [
+        "1 pound fresh mushrooms, stems removed",
+        "8 ounces blue cheese",
+        "3 medium onions, sliced into rings",
+        "1/4 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Stuffed Mushrooms with Grilled Onions",
+    "url": "http://allrecipes.com/recipe/36490/blue-cheese-stuffed-mushrooms-with-gr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-surprise.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-surprise.json
new file mode 100644
index 000000000..55e6d8af5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-surprise.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat grill for high heat.",
+        "In a medium bowl, mix together beef, tarragon, and parsley.  Season with salt and pepper.",
+        "Form mixture into twelve 3/8 inch thick patties.  Sprinkle 2 tablespoons cheese over one patty, and cover with a second patty.  Seal the edges.  Repeat with remaining ingredients..",
+        "Lightly oil grate, and arrange burgers on the grill.  Cook for 3 to 5 minutes on each side, or until done."
+    ],
+    "ingredients": [
+        "2 1/4 pounds lean ground beef",
+        "1 teaspoon dried tarragon",
+        "1/4 cup chopped parsley",
+        "salt and pepper to taste",
+        "3/4 cup blue cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Surprise",
+    "url": "http://allrecipes.com/recipe/14561/blue-cheese-surprise/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-sweet-pecan-and-cranber.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-sweet-pecan-and-cranber.json
new file mode 100644
index 000000000..5e3315c1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-sweet-pecan-and-cranber.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Mix the blue cheese and cream cheese in a medium bowl. Stir in the pecans and cranberries. Serve at room temperature."
+    ],
+    "ingredients": [
+        "4 ounces crumbled blue cheese",
+        "4 ounces cream cheese, softened",
+        "1/2 cup chopped candied pecans",
+        "1/2 cup chopped dried cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese, Sweet Pecan, and Cranberry Spread",
+    "url": "http://allrecipes.com/recipe/58618/blue-cheese-sweet-pecan-and-cranber/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-toasts-105648.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-toasts-105648.json
new file mode 100644
index 000000000..e88cb7772
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-toasts-105648.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat broiler. Mix cheese and butter in small bowl. Spread cheese mixture over bread rounds, dividing equally. Arrange rounds on baking sheet. Sprinkle each lightly with sugar. Broil until topping is just brown and cheese softens, about 1 minute. Transfer toasts to platter."
+    ],
+    "ingredients": [
+        "1/4 cup crumbled blue cheese",
+        "2 tablespoons (1/4 stick) butter, room temperature",
+        "12 1/2-inch-thick rounds sourdough baguette",
+        "Sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Broil",
+        "Quick & Easy",
+        "Blue Cheese"
+    ],
+    "title": "Blue Cheese Toasts",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-toasts-105648"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-vinaigrette-4696.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-vinaigrette-4696.json
new file mode 100644
index 000000000..0ae172753
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-vinaigrette-4696.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and saut\u00e9 until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)"
+    ],
+    "ingredients": [
+        "7 tablespoons olive oil",
+        "2 teaspoons minced garlic",
+        "3/4 cup crumbled blue cheese (about 2 1/2 ounces)",
+        "1/4 cup white wine vinegar",
+        "1 tablespoon water",
+        "1 tablespoon sugar",
+        "1/2 teaspoon hot pepper sauce (such as Tabasco)",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "1 tablespoon chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Cheese",
+        "Garlic",
+        "Herb",
+        "Fall"
+    ],
+    "title": "Blue Cheese Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-vinaigrette-4696"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-walnut-and-pear-pizza.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-walnut-and-pear-pizza.json
new file mode 100644
index 000000000..d87e087eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-walnut-and-pear-pizza.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 425 degrees F (220 degrees C).",
+        "Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes.",
+        "Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper.",
+        "Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts.",
+        "Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices."
+    ],
+    "ingredients": [
+        "1 pre-baked pizza crust",
+        "2 cloves garlic, minced",
+        "1 tablespoon Dijon mustard",
+        "2 sprigs fresh rosemary, chopped",
+        "1/4 cup white wine vinegar",
+        "1/2 cup olive oil",
+        "1/4 cup crumbled blue cheese",
+        "salt and pepper to taste",
+        "1/4 cup crumbled blue cheese",
+        "1/3 cup shredded mozzarella cheese",
+        "2 pears - peeled, cored and sliced",
+        "1/4 cup toasted walnut pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese, Walnut, and Pear Pizza",
+    "url": "http://allrecipes.com/recipe/216536/blue-cheese-walnut-and-pear-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-walnut-toasts.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-walnut-toasts.json
new file mode 100644
index 000000000..a3a23e3ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-walnut-toasts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.",
+        "In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.",
+        "Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley."
+    ],
+    "ingredients": [
+        "1 French baguette, cut into 1/3 inch thick slices",
+        "1/4 cup butter, melted",
+        "4 ounces crumbled blue cheese",
+        "1/4 cup butter, softened",
+        "salt and pepper to taste",
+        "1/2 cup chopped walnuts",
+        "1/2 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese Walnut Toasts",
+    "url": "http://allrecipes.com/recipe/77885/blue-cheese-walnut-toasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-with-capers-and-red-onion.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-with-capers-and-red-onion.json
new file mode 100644
index 000000000..86e4936ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-with-capers-and-red-onion.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Crumble blue cheese onto a serving plate. Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard powder and black pepper. Drizzle over the cheese. Sprinkle red onion and capers over the top. Serve right away, or chill up to a full day before serving."
+    ],
+    "ingredients": [
+        "8 ounces blue cheese",
+        "1/4 cup olive oil",
+        "1 tablespoon lemon juice",
+        "1 tablespoon red wine vinegar",
+        "2 cloves garlic, minced",
+        "1 teaspoon dry mustard",
+        "1/4 teaspoon ground black pepper",
+        "1 small red onion, chopped",
+        "1 tablespoon capers, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheese with Capers and Red Onion",
+    "url": "http://allrecipes.com/recipe/68358/blue-cheese-with-capers-and-red-onion/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheese-with-rosemary-honey-on-crackers-350621.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-with-rosemary-honey-on-crackers-350621.json
new file mode 100644
index 000000000..c15679949
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheese-with-rosemary-honey-on-crackers-350621.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes. (Honey can be infused ahead and stored in airtight container at room temperature up to 24 hours.)",
+        "Cut blue cheese into 40 slices and arrange on crackers. Drizzle with honey, sprinkle with scallions, and serve"
+    ],
+    "ingredients": [
+        "1 cup mild honey such as alfalfa or clover",
+        "3 sprigs fresh rosemary",
+        "1/8 teaspoon kosher salt",
+        "1 (10-ounce) block blue cheese, frozen",
+        "40 crackers",
+        "3 scallions (white and light green parts), thinly sliced on diagonal"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Appetizer",
+        "Cocktail Party",
+        "Quick & Easy",
+        "New Year's Eve",
+        "Blue Cheese",
+        "Rosemary",
+        "Winter",
+        "Honey",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blue Cheese with Rosemary Honey on Crackers",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-cheese-with-rosemary-honey-on-crackers-350621"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cheesy-grits.json b/serverless-fleets/data/input/inferencing/recipes/blue-cheesy-grits.json
new file mode 100644
index 000000000..a19ec4871
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cheesy-grits.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the chicken broth and milk in a saucepan, and bring to a simmer over medium-low heat. Gradually stir in the grits. Cover the pan and simmer over low heat for about 5 minutes, until the grits are thickened and tender.",
+        "Remove the grits from the heat, and stir in the blue cheese, garlic powder, salt, and pepper. Mix well to combine, and serve hot."
+    ],
+    "ingredients": [
+        "2 cups reduced sodium chicken broth",
+        "2 cups milk",
+        "1 cup quick-cooking grits",
+        "1/2 cup crumbled mild blue cheese",
+        "1 teaspoon garlic powder",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cheesy Grits",
+    "url": "http://allrecipes.com/recipe/192260/blue-cheesy-grits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-claw-crab-boil-with-asian-condiments-242785.json b/serverless-fleets/data/input/inferencing/recipes/blue-claw-crab-boil-with-asian-condiments-242785.json
new file mode 100644
index 000000000..f6ef6ec55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-claw-crab-boil-with-asian-condiments-242785.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of salted water to a boil. Cook 8 crabs, covered, 10 minutes; remove crabs. Repeat. Set aside. Cocktail sauce: Combine ketchup, wasabi, soy sauce and mustard; add lemon juice and Worcestershire to taste. Serve with 3 sauces and limes."
+    ],
+    "ingredients": [
+        "24 live blue crabs",
+        "1/2 cup ketchup",
+        "2 tablespoons wasabi paste",
+        "1 tablespoon soy sauce",
+        "1 tablespoon mustard powder",
+        "Fresh lemon juice",
+        "Worcestershire sauce",
+        "3/4 cup ponzu sauce (found in grocery stores' Asian section)",
+        "3/4 cup Thai sweet chile sauce",
+        "2 limes, cut into wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Self"
+    ],
+    "title": "Blue Claw Crab Boil with Asian Condiments",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-claw-crab-boil-with-asian-condiments-242785"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-corn-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/blue-corn-cornbread.json
new file mode 100644
index 000000000..3be06f3e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-corn-cornbread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.",
+        "Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.",
+        "Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.",
+        "Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2448&h=1282&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6739919.jpg",
+    "ingredients": [
+        "1 cup blue cornmeal",
+        "1 cup all-purpose flour",
+        "5 teaspoons baking powder",
+        "\u00bc cup white sugar",
+        "1 pinch salt",
+        "2  eggs, beaten",
+        "1 cup milk",
+        "\u00bd cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Corn Cornbread",
+    "url": "http://allrecipes.com/recipe/187199/blue-corn-cornbread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cornmeal-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/blue-cornmeal-pancakes.json
new file mode 100644
index 000000000..940d3afde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cornmeal-pancakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.",
+        "In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.",
+        "Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter.  Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.",
+        "Serve immediately with maple syrup of fruit preserves."
+    ],
+    "ingredients": [
+        "3/4 cup blue cornmeal",
+        "1 teaspoon salt",
+        "1 tablespoon white sugar",
+        "1 cup boiling water",
+        "1 beaten egg",
+        "1/2 cup milk",
+        "2 tablespoons butter, melted",
+        "3/4 cup unbleached all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 cup pine nuts, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cornmeal Pancakes",
+    "url": "http://allrecipes.com/recipe/45145/blue-cornmeal-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blue-cranberry-sauce.json
new file mode 100644
index 000000000..96f2949df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cranberry-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.",
+        "Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.",
+        "Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.",
+        "Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package fresh cranberries",
+        "1 cup water",
+        "1/2 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/8 teaspoon ground allspice",
+        "1 pint fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/13851/blue-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-cucumber-salad.json b/serverless-fleets/data/input/inferencing/recipes/blue-cucumber-salad.json
new file mode 100644
index 000000000..b089f47d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-cucumber-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.",
+        "Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving."
+    ],
+    "ingredients": [
+        "2 large cucumbers, peeled and sliced in half lengthwise",
+        "1/2 teaspoon salt",
+        "1/4 cup white onion, minced",
+        "1 cup sour cream",
+        "2 tablespoons white wine vinegar",
+        "2 tablespoons chopped fresh dill",
+        "1 tablespoon white sugar",
+        "1 pinch white pepper, or to taste",
+        "1/2 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Cucumber Salad",
+    "url": "http://allrecipes.com/recipe/215560/blue-cucumber-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-flame.json b/serverless-fleets/data/input/inferencing/recipes/blue-flame.json
new file mode 100644
index 000000000..565903a36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-flame.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Pour schnapps into a small fluted glass. Put a teaspoon just above the schnapps, and slowly pour Southern Comfort onto the spoon, letting it run in a separate layer on top of schnapps. Do not mix, it must be layered.",
+        "Hold the glass away from face, and light the Southern Comfort with the flame of a match or lighter. Let it burn for 15 seconds. Blow it out and down it."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/619293.jpg",
+    "ingredients": [
+        "1/2 fluid ounce Southern Comfort",
+        "1 1/2 fluid ounces peppermint schnapps"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Flame",
+    "url": "http://allrecipes.com/recipe/23681/blue-flame/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-green-and-red-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/blue-green-and-red-potato-salad.json
new file mode 100644
index 000000000..881eca9cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-green-and-red-potato-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two.  Transfer potatoes to a large bowl and allow to cool to room temperature.",
+        "Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery.  Mix in the sour cream and mayonnaise; season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "10 small red potatoes",
+        "4 ounces crumbled blue cheese",
+        "3 large Granny Smith apples - peeled, cored and sliced",
+        "3 green onions, sliced",
+        "1/2 cup sliced celery",
+        "1/2 cup sour cream",
+        "3/4 cup mayonnaise",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Green and Red Potato Salad",
+    "url": "http://allrecipes.com/recipe/200200/blue-green-and-red-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-hawaiian-230575.json b/serverless-fleets/data/input/inferencing/recipes/blue-hawaiian-230575.json
new file mode 100644
index 000000000..0c74e561d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-hawaiian-230575.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Blend all ingredients in a blender until smooth."
+    ],
+    "ingredients": [
+        "3 oz (1/4 cup plus 2 tablespoons) light rum",
+        "2 oz (1/4 cup) blue Cura\u00e7ao",
+        "1/2 cup unsweetened pineapple juice",
+        "1/4 cup well-stirred canned cream of coconut (not coconut milk) such as Coco L\u00f3pez",
+        "3 cups ice cubes",
+        "Garnish : a pineapple wedge"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Rum",
+        "Alcoholic",
+        "Coconut",
+        "Pineapple",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Blue Hawaiian",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-hawaiian-230575"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-hawaiian-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/blue-hawaiian-cocktail.json
new file mode 100644
index 000000000..fd6edf66f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-hawaiian-cocktail.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine rum, blue Curacao, pineapple juice, cream of coconut, and 1 cup crushed ice in blender. Puree on high speed until smooth. Pour into chilled highball glass.",
+        "Garnish with a slice of pineapple and a maraschino cherry."
+    ],
+    "ingredients": [
+        "1 fluid ounce light rum",
+        "1 fluid ounce blue Curacao liqueur",
+        "2 fluid ounces pineapple juice",
+        "1 fluid ounce cream of coconut",
+        "1 cup crushed ice",
+        "1 pineapple slice",
+        "1 maraschino cherry"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Hawaiian Cocktail",
+    "url": "http://allrecipes.com/recipe/222550/blue-hawaiian-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-hawaiian.json b/serverless-fleets/data/input/inferencing/recipes/blue-hawaiian.json
new file mode 100644
index 000000000..d4cb14bca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-hawaiian.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/852691.jpg",
+    "ingredients": [
+        "2 fluid ounces pineapple juice",
+        "1 fluid ounce blue curacao",
+        "1 1/2 fluid ounces coconut-flavored rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Hawaiian",
+    "url": "http://allrecipes.com/recipe/162122/blue-hawaiian/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-hill-at-stone-barns-cure-mix-232206.json b/serverless-fleets/data/input/inferencing/recipes/blue-hill-at-stone-barns-cure-mix-232206.json
new file mode 100644
index 000000000..910dbd8fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-hill-at-stone-barns-cure-mix-232206.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a coffee grinder or food processor, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, star anise, cinnamon stick, white peppercorns and whole cloves. Transfer to a bowl and stir in the ground coriander, sugar and salt."
+    ],
+    "ingredients": [
+        "1/4 cup fennel seeds",
+        "1/4 cup cumin seeds",
+        "2 tablespoons coriander seeds",
+        "8 teaspoons black peppercorns",
+        "4 pieces star anise",
+        "4 pieces cinnamon stick",
+        "2 teaspoons white peppercorns",
+        "4 teaspoons whole cloves",
+        "4 tablespoons ground coriander",
+        "1 cup salt",
+        "2/3 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Spice",
+        "Cinnamon",
+        "Clove",
+        "Coriander"
+    ],
+    "title": "Blue Hill at Stone Barns Cure Mix",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-hill-at-stone-barns-cure-mix-232206"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-island-ice-tea.json b/serverless-fleets/data/input/inferencing/recipes/blue-island-ice-tea.json
new file mode 100644
index 000000000..e0c2d940a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-island-ice-tea.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Fill a highball glass with ice cubes. Pour in the rum, tequila, gin, blue curacao, vodka, sour mix, and cola. Do not stir, allow the liquors to remain layered! Garnish with a lime wedge to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/images/79591.png",
+    "ingredients": [
+        "1 cup ice cubes",
+        "1/3 fluid ounce white rum",
+        "1/3 fluid ounce tequila",
+        "1/3 fluid ounce gin",
+        "1/3 fluid ounce blue curacao",
+        "1/4 fluid ounce vodka",
+        "1/4 fluid ounce sweet and sour mix",
+        "1/2 fluid ounce cola",
+        "1 wedge lime"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Island Ice Tea",
+    "url": "http://allrecipes.com/recipe/63125/blue-island-ice-tea/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-lagoon-margaritas.json b/serverless-fleets/data/input/inferencing/recipes/blue-lagoon-margaritas.json
new file mode 100644
index 000000000..88b40f95e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-lagoon-margaritas.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend sour mix, pineapple juice, tequila, Blue Curacao, lime juice, and ice together in a blender until smooth."
+    ],
+    "ingredients": [
+        "2 fluid ounces sour mix",
+        "1 1/2 fluid ounces pineapple juice",
+        "1 1/4 fluid ounces tequila",
+        "1 fluid ounce Blue Curacao",
+        "1/2 fluid ounce lime juice",
+        "1 cup ice, or more if desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Lagoon Margaritas",
+    "url": "http://allrecipes.com/recipe/238568/blue-lagoon-margaritas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-meanies.json b/serverless-fleets/data/input/inferencing/recipes/blue-meanies.json
new file mode 100644
index 000000000..f19990013
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-meanies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice cubes. Pour tequila, orange juice, triple sec, lemon juice, lime juice, and blue Curacao over the ice; shake. Strain into a pint glass filled with ice."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1042938.jpg",
+    "ingredients": [
+        "ice cubes",
+        "2 fluid ounces tequila (such as Sauza\u00ae)",
+        "1 1/2 fluid ounces orange juice",
+        "1 fluid ounce triple sec",
+        "1/2 fluid ounce lemon juice",
+        "1/2 fluid ounce lime juice",
+        "1/2 fluid ounce blue Curacao liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Meanies",
+    "url": "http://allrecipes.com/recipe/234361/blue-meanies/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-moon-salad.json b/serverless-fleets/data/input/inferencing/recipes/blue-moon-salad.json
new file mode 100644
index 000000000..7be560ab0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-moon-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix  in the vinegar. Chill until serving."
+    ],
+    "ingredients": [
+        "2 cups coarsely chopped cabbage",
+        "1/2 cup thinly sliced radishes",
+        "1 cup Red Delicious apples - peeled, cored and chopped",
+        "4 ounces blue cheese, crumbled",
+        "1 tablespoon olive oil",
+        "1/4 cup white wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Moon Salad",
+    "url": "http://allrecipes.com/recipe/34611/blue-moon-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-motorcycle.json b/serverless-fleets/data/input/inferencing/recipes/blue-motorcycle.json
new file mode 100644
index 000000000..9cce41864
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-motorcycle.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a cocktail shaker filled with ice, combine the vodka, tequila, rum, gin, Blue Curacao, sour mix and lemon-lime soda. Shake vigorously to get a frothy head on the drink. Pour the contents of the shaker, including ice, into tall bar glass and garnish with a slice of lemon."
+    ],
+    "ingredients": [
+        "2 cups ice cubes",
+        "1/2 (1.5 fluid ounce) jigger vodka",
+        "1/2 (1.5 fluid ounce) jigger tequila",
+        "1/2 (1.5 fluid ounce) jigger rum",
+        "1/2 (1.5 fluid ounce) jigger gin",
+        "1/2 (1.5 fluid ounce) jigger Blue Curacao",
+        "1 dash sour mix",
+        "2 fluid ounces lemon-lime flavored carbonated beverage",
+        "1 slice fresh lemon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Motorcycle",
+    "url": "http://allrecipes.com/recipe/93275/blue-motorcycle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-mountain-200381.json b/serverless-fleets/data/input/inferencing/recipes/blue-mountain-200381.json
new file mode 100644
index 000000000..ff6902d39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-mountain-200381.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a large cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces dark rum",
+        "3/4 ounces vodka",
+        "3/4 ounce T\u00eca Maria",
+        "2 tablespoons orange juice",
+        "3 to 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Rum",
+        "Vodka",
+        "Alcoholic",
+        "Cocktail Party",
+        "Spirit",
+        "Summer",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Blue Mountain",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-mountain-200381"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-mushroom-omelet.json b/serverless-fleets/data/input/inferencing/recipes/blue-mushroom-omelet.json
new file mode 100644
index 000000000..4b68b8f9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-mushroom-omelet.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.",
+        "Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.",
+        "Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.",
+        "Sprinkle spinach evenly across the top of the mushroom and onion layer.",
+        "Pour egg mixture over the vegetables.",
+        "Cook until the top of the egg is set, 3 to 5 minutes.",
+        "Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "1 tablespoon whole milk",
+        "4 pinches ground black pepper",
+        "2 pinches garlic salt, or to taste",
+        "2 teaspoons olive oil",
+        "4 cremini mushrooms, sliced",
+        "2 tablespoons chopped red onion",
+        "1 cup baby spinach, coarsely chopped",
+        "1/2 ounce crumbled Stilton cheese",
+        "1/2 cup shredded part-skim mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Mushroom Omelet",
+    "url": "http://allrecipes.com/recipe/221250/blue-mushroom-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-plate-special-meat-loaf-729.json b/serverless-fleets/data/input/inferencing/recipes/blue-plate-special-meat-loaf-729.json
new file mode 100644
index 000000000..65320317b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-plate-special-meat-loaf-729.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine pork, beef, corn chips, green onions, 1/4 cup chili sauce, egg, chili powder, salt and pepper in medium bowl. Mix to blend well. Divide mixture in half. Shape each half into 3/4-inch-high oval and place side by side in 8x8x2-inch baking pan. Spread remaining 1/4 cup chili sauce over meat loaves, dividing equally. (Can be prepared 2 hours ahead. Cover; refrigerate.)",
+        "Preheat oven to 450\u00b0F. Bake meat loaves uncovered until juices run clear when centers are pierced with small sharp knife, about 20 minutes."
+    ],
+    "ingredients": [
+        "6 ounces ground pork",
+        "6 ounces ground beef",
+        "1/2 cup finely crushed corn chips",
+        "1/2 cup thinly sliced green onions",
+        "1/2 cup bottled chili sauce",
+        "1 egg",
+        "1 1/4 teaspoons chili powder",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon ground pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Bake",
+        "Kid-Friendly",
+        "Ground Beef",
+        "Chill"
+    ],
+    "title": "Blue Plate Special Meat Loaf",
+    "url": "http://www.epicurious.com/recipes/food/views/blue-plate-special-meat-loaf-729"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-apple-crumb-pie.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-apple-crumb-pie.json
new file mode 100644
index 000000000..cdb36b693
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-apple-crumb-pie.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.",
+        "Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.",
+        "Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.",
+        "Bake in preheated oven until golden and bubbly, about 45 minutes."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup vegetable oil",
+        "3 tablespoons milk",
+        "2 teaspoons white sugar",
+        "1/2 teaspoon salt",
+        "Filling:",
+        "1/4 cup white sugar",
+        "1 pinch ground cinnamon, or to taste",
+        "6 Golden Delicious apples, peeled and sliced",
+        "Crumb Topping:",
+        "1 cup all-purpose flour",
+        "1/2 cup packed dark brown sugar",
+        "1/2 cup cold butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Apple Crumb Pie",
+    "url": "http://allrecipes.com/recipe/231066/blue-ribbon-apple-crumb-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-chocolate-chip-cookies.json
new file mode 100644
index 000000000..696d23939
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-chocolate-chip-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cream together white sugar, brown sugar and shortening until fluffy. Stir in the vanilla and eggs. Combine the flour, wheat germ, salt and baking soda; mix into the batter. Stir in crispy rice cereal and chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.",
+        "Bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. Cool well before eating as the chocolate can burn your mouth."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/2 cup packed brown sugar",
+        "1 cup shortening",
+        "2 teaspoons vanilla extract",
+        "2 eggs",
+        "2 1/2 cups all-purpose flour",
+        "1/2 cup wheat germ",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 cup crispy rice cereal",
+        "1 1/2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/10375/blue-ribbon-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-creamy-caramels.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-creamy-caramels.json
new file mode 100644
index 000000000..0c7f14fd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-creamy-caramels.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Spray a large loaf pan or 8-inch square baking dish with cooking spray.",
+        "Stir white sugar, 3/4 cup cream, corn syrup, butter, vinegar, and salt together in a heavy pot; bring to a boil. Stir in remaining cream. Cook, stirring constantly, until caramel is 244 degrees F (117 degrees C), or until a small amount of caramel dropped into cold water forms a firm but pliable ball, 10 to 20 minutes. Remove from heat and cool briefly.",
+        "Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish. Cool completely, at least 1 hour. Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces."
+    ],
+    "ingredients": [
+        "cooking spray (such as Pam\u00ae)",
+        "2 cups white sugar",
+        "1 1/2 cups heavy whipping cream, divided",
+        "3/4 cup corn syrup",
+        "1/3 cup butter",
+        "1 teaspoon white vinegar",
+        "1/4 teaspoon salt",
+        "1 cup chopped walnuts (optional)",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Creamy Caramels",
+    "url": "http://allrecipes.com/recipe/240227/blue-ribbon-creamy-caramels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-curry-chicken.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-curry-chicken.json
new file mode 100644
index 000000000..b3ad35b25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-curry-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Melt the butter in a large skillet over medium heat. Stir in the apple and onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the flour, chicken broth, and half-and-half, cooking until the sauce has thickened, about 5 minutes. Season with curry powder, salt, ground ginger, and cayenne pepper. Add the chicken, then cover and cook until the chicken is longer pink in the center, about 10 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F663319.jpg",
+    "ingredients": [
+        "\u00bc cup butter",
+        "1  apple - peeled, cored and finely chopped",
+        "\u00bc cup chopped onion",
+        "3 tablespoons all-purpose flour",
+        "1\u2009\u00bd cups chicken broth",
+        "\u00bd cup half-and-half cream",
+        "4 teaspoons curry powder",
+        "\u00bd teaspoon salt",
+        "\u00bc teaspoon ground ginger",
+        "\u215b teaspoon cayenne pepper",
+        "3 cups cubed skinless, boneless chicken"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Curry Chicken",
+    "url": "http://allrecipes.com/recipe/217830/blue-ribbon-curry-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-fruit-cookies.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-fruit-cookies.json
new file mode 100644
index 000000000..ea148f36c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-fruit-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine melted butter and brown sugar in large mixer bowl; blend well.  Add eggs; beat well.",
+        "Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.",
+        "In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture.  Stir in candied pineapple, raisins and nuts.",
+        "Drop by teaspoonfuls onto lightly greased cookie sheet.  Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set.  Cool slightly on cookie sheet.  Remove from cookie sheet; cool on wire rack."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "1 1/2 cups packed brown sugar",
+        "4 eggs",
+        "4 (1 ounce) squares unsweetened chocolate",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 cup candied pineapple",
+        "1 cup raisins",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Fruit Cookies",
+    "url": "http://allrecipes.com/recipe/10801/blue-ribbon-fruit-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-horseradish-pickles.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-horseradish-pickles.json
new file mode 100644
index 000000000..b128d0fff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-horseradish-pickles.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Soak the cucumbers in ice cold water for 2 to 3 hours.",
+        "Sterilize 5 (1 quart) jars with lids and rings and keep hot.",
+        "In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.",
+        "While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.",
+        "Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars."
+    ],
+    "ingredients": [
+        "7 cups water",
+        "1 3/4 cups white vinegar",
+        "1 1/4 cups white sugar",
+        "1 teaspoon whole pickling spices",
+        "5 tablespoons pickling salt",
+        "10 cloves garlic, peeled",
+        "10 (1/4 inch x 3 inch) strips peeled fresh horseradish root",
+        "40 small pickling cucumbers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Horseradish Pickles",
+    "url": "http://allrecipes.com/recipe/111004/blue-ribbon-horseradish-pickles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-meatloaf-from-crosse-bl.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-meatloaf-from-crosse-bl.json
new file mode 100644
index 000000000..c91e65ae0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-meatloaf-from-crosse-bl.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. Combine beef, cracker crumbs, eggs, onion, 3/4 jar cocktail sauce, salt and pepper in large bowl. Stir to combine. Pat mixture into 9x5-inch loaf pan. Place strips of bacon on top of meatloaf.",
+        "Bake 50 minutes. While meatloaf is baking, stir together remaining 1/2 cup cocktail sauce, brown sugar and dry mustard in small bowl.",
+        "Remove meatloaf after 50 minutes. Spread sauce mixture on top and bake an additional 15 minutes. Remove from oven, serve hot."
+    ],
+    "ingredients": [
+        "2 pounds extra lean ground beef",
+        "2 cups crushed buttery round crackers or fresh bread crumbs",
+        "2 large eggs, slightly beaten",
+        "1 onion, finely chopped",
+        "1 (12 ounce) jar Crosse & Blackwell\u00ae Seafood Cocktail Sauce, divided",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "4 slices bacon",
+        "2 tablespoons brown sugar",
+        "1/2 teaspoon dry mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Meatloaf from Crosse & Blackwell",
+    "url": "http://allrecipes.com/recipe/238330/blue-ribbon-meatloaf-from-crosse-bl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-mincemeat-pie-filling.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-mincemeat-pie-filling.json
new file mode 100644
index 000000000..bf1ad7341
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-mincemeat-pie-filling.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.",
+        "Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.",
+        "In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.",
+        "Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using."
+    ],
+    "ingredients": [
+        "3 1/4 pounds lean ground beef",
+        "12 cups apples - peeled, cored and diced",
+        "6 cups raisins",
+        "1 cup brandy",
+        "1 tablespoon ground cinnamon",
+        "1 tablespoon ground allspice",
+        "1 tablespoon ground nutmeg",
+        "3 1/2 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Mincemeat Pie Filling",
+    "url": "http://allrecipes.com/recipe/12259/blue-ribbon-mincemeat-pie-filling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-overnight-rolls.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-overnight-rolls.json
new file mode 100644
index 000000000..911b35bf8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-overnight-rolls.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.",
+        "Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.",
+        "In the morning, divide the dough in half. Roll each half into a 9 inch round circle.  Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.",
+        "Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1 cup warm milk",
+        "1/2 cup white sugar",
+        "2 eggs, beaten",
+        "1/2 cup butter, melted",
+        "1 teaspoon salt",
+        "4 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Overnight Rolls",
+    "url": "http://allrecipes.com/recipe/6778/blue-ribbon-overnight-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-sugar-cookies.json
new file mode 100644
index 000000000..661c02e3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-sugar-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.",
+        "In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.",
+        "Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "3/4 cup butter, softened",
+        "1 cup vegetable oil",
+        "1 cup confectioners' sugar",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/2 teaspoons lemon extract",
+        "4 cups all-purpose flour",
+        "1 teaspoon cream of tartar",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1/2 cup white sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/24464/blue-ribbon-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-white-bread.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-white-bread.json
new file mode 100644
index 000000000..a87adfe5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-white-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.",
+        "In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.",
+        "Punch dough down and divide in half.  Roll out each half and roll into loaf shapes, sealing seams by pinching.  Place in buttered 9x5 inch bread pans.  Butter the tops of each loaf with melted butter; cover loosely with plastic wrap.  Let rise in warm area until doubled, about 30 minutes.",
+        "Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).",
+        "Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm.  Slice when cool."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1 teaspoon sugar",
+        "1/2 cup warm water (110 degrees F/45 degrees C)",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1/4 cup warm water",
+        "1/4 cup shortening, melted",
+        "1/4 cup honey",
+        "2 teaspoons salt",
+        "6 cups bread flour",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon White Bread",
+    "url": "http://allrecipes.com/recipe/23816/blue-ribbon-white-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-white-cake.json b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-white-cake.json
new file mode 100644
index 000000000..c428360cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-ribbon-white-cake.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.",
+        "Sift together the cornstarch, flour, baking powder and salt.",
+        "Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.",
+        "In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.",
+        "Fold the egg whites into the batter. Pour batter into the prepared pans.",
+        "Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.",
+        "Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake."
+    ],
+    "ingredients": [
+        "5 tablespoons cornstarch",
+        "2 1/2 cups all-purpose flour",
+        "3 1/2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 1/2 cups white sugar",
+        "2/3 cup vegetable oil",
+        "1/2 cup milk",
+        "3/4 cup water",
+        "1 tablespoon vanilla extract",
+        "4 egg whites",
+        "1/4 teaspoon cream of tartar",
+        "6 tablespoons butter",
+        "2 teaspoons orange zest",
+        "1/4 teaspoon salt",
+        "4 cups sifted confectioners' sugar",
+        "1/2 cup fresh orange juice",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Ribbon White Cake",
+    "url": "http://allrecipes.com/recipe/8199/blue-ribbon-white-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-rita.json b/serverless-fleets/data/input/inferencing/recipes/blue-rita.json
new file mode 100644
index 000000000..1196b7423
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-rita.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a cocktail mixer full of ice, combine tequila, Blue Curacao, coconut rum and sour mix. Shake vigorously and strain into glass. Garnish with a wedge of lime."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1893443.jpg",
+    "ingredients": [
+        "1 1/4 fluid ounces tequila",
+        "3/4 fluid ounce Blue Curacao",
+        "1/2 fluid ounce coconut rum",
+        "4 fluid ounces sour mix",
+        "1 slice lime wedge"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Rita",
+    "url": "http://allrecipes.com/recipe/21458/blue-rita/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-sky-martini.json b/serverless-fleets/data/input/inferencing/recipes/blue-sky-martini.json
new file mode 100644
index 000000000..0a662f3f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-sky-martini.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives."
+    ],
+    "ingredients": [
+        "1 fluid ounce vodka",
+        "1/4 fluid ounce sweet vermouth",
+        "1/4 fluid ounce Blue Curacao",
+        "3 stuffed green olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Sky Martini",
+    "url": "http://allrecipes.com/recipe/18923/blue-sky-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-spinach-salad.json b/serverless-fleets/data/input/inferencing/recipes/blue-spinach-salad.json
new file mode 100644
index 000000000..0e954c183
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-spinach-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds.  Serve with blue cheese salad dressing if desired."
+    ],
+    "ingredients": [
+        "1 cup pre-washed spinach leaves",
+        "1/3 cup seedless red grapes, rinsed and dried",
+        "1 tablespoon blue cheese, crumbled",
+        "2 tablespoons roasted, salted pumpkin seeds",
+        "1 tablespoon blue cheese salad dressing (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Spinach Salad",
+    "url": "http://allrecipes.com/recipe/100324/blue-spinach-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-stuffed-buffalo-burger.json b/serverless-fleets/data/input/inferencing/recipes/blue-stuffed-buffalo-burger.json
new file mode 100644
index 000000000..a803d68d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-stuffed-buffalo-burger.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.",
+        "Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve."
+    ],
+    "ingredients": [
+        "2 pounds ground buffalo",
+        "2 teaspoons salt",
+        "ground black pepper to taste",
+        "1/2 cup crumbled blue cheese",
+        "8 whole wheat hamburger buns, split and toasted",
+        "1/2 cup mayonnaise",
+        "8 leaves Bibb lettuce",
+        "1/2 red onion, cut in 1/2-inch slices",
+        "8 slices tomato"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Stuffed Buffalo Burger",
+    "url": "http://allrecipes.com/recipe/154980/blue-stuffed-buffalo-burger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-suede-cake.json b/serverless-fleets/data/input/inferencing/recipes/blue-suede-cake.json
new file mode 100644
index 000000000..6cd4d3751
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-suede-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.",
+        "Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg.  Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.",
+        "Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts."
+    ],
+    "ingredients": [
+        "2 1/4 cups self-rising flour",
+        "1 tablespoon unsweetened cocoa powder",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1/2 cup vegetable shortening",
+        "1 1/2 cups white sugar",
+        "2 eggs at room temperature",
+        "2 tablespoons blue food coloring",
+        "1 teaspoon blueberry extract",
+        "1 tablespoon apple cider vinegar",
+        "1 cup buttermilk",
+        "1/2 cup butter",
+        "1 (16 ounce) package confectioners' sugar",
+        "1 teaspoon blueberry extract",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Suede Cake",
+    "url": "http://allrecipes.com/recipe/218307/blue-suede-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blue-times-two-salad.json b/serverless-fleets/data/input/inferencing/recipes/blue-times-two-salad.json
new file mode 100644
index 000000000..07a53c831
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blue-times-two-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine baby spinach, baby arugula, blueberries, and onion in a large bowl. Add the Double Blue Dressing (see below). Toss to combine. Sprinkle with pecans and the 1/4 cup blue cheese.",
+        "Whisk together the VOSKOS(R) Nonfat Blueberry Greek Yogurt, balsamic vinegar, and olive oil in a bowl. Stir in the 2 tablespoons blue cheese. Cover and chill until serving time."
+    ],
+    "ingredients": [
+        "4 cups baby spinach",
+        "2 cups arugula",
+        "1 1/2 cups blueberries",
+        "1/2 cup thinly sliced red onion",
+        "1/3 cup coarsely chopped pecans, toasted*",
+        "1/4 cup crumbled blue cheese",
+        "Double Blue Dressing:",
+        "1 (5.3 ounce) container VOSKOS\u00ae Nonfat Blueberry Greek Yogurt",
+        "2 tablespoons balsamic vinegar",
+        "2 tablespoons olive oil",
+        "2 tablespoons crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue Times Two Salad",
+    "url": "http://allrecipes.com/recipe/237934/blue-times-two-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bluebarb-blueberry-rhubarb-crisp.json b/serverless-fleets/data/input/inferencing/recipes/bluebarb-blueberry-rhubarb-crisp.json
new file mode 100644
index 000000000..534853e4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bluebarb-blueberry-rhubarb-crisp.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.",
+        "Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.",
+        "Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "Filling:",
+        "1/4 cup brown sugar",
+        "1/4 cup white sugar",
+        "1/4 cup oats",
+        "1 teaspoon all-purpose flour",
+        "1 pinch ground cinnamon",
+        "1 cup chopped rhubarb",
+        "1 cup blueberries",
+        "Topping:",
+        "1/2 cup all-purpose flour",
+        "1/3 cup oats",
+        "1 pinch ground cinnamon",
+        "1 pinch ground nutmeg",
+        "1/2 cup melted butter, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "\"Bluebarb\" Blueberry Rhubarb Crisp",
+    "url": "http://allrecipes.com/recipe/242193/bluebarb-blueberry-rhubarb-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bluebarb-pie.json b/serverless-fleets/data/input/inferencing/recipes/bluebarb-pie.json
new file mode 100644
index 000000000..680963eea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bluebarb-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack.",
+        "Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter.",
+        "Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning.",
+        "Bake in the preheated oven on the baking sheet for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving."
+    ],
+    "ingredients": [
+        "3 cups diced rhubarb",
+        "1 1/2 cups fresh blueberries",
+        "1 pinch salt",
+        "1/8 teaspoon ground nutmeg",
+        "1/2 teaspoon lemon juice",
+        "1 1/3 cups white sugar",
+        "1/3 cup all-purpose flour",
+        "1 double crust ready-to-use pie crust",
+        "2 tablespoons butter, cut up",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bluebarb Pie",
+    "url": "http://allrecipes.com/recipe/170976/bluebarb-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberries-n-cheese-squares.json b/serverless-fleets/data/input/inferencing/recipes/blueberries-n-cheese-squares.json
new file mode 100644
index 000000000..e2741b79b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberries-n-cheese-squares.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator.",
+        "In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream  cheese layer, and chill while preparing the whipped cream. In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time."
+    ],
+    "ingredients": [
+        "2 cups graham cracker crumbs",
+        "1/2 cup butter, melted",
+        "1 (8 ounce) package cream cheese",
+        "1/4 cup milk",
+        "2 tablespoons confectioners' sugar",
+        "1 (21 ounce) can blueberry pie filling",
+        "1 cup heavy whipping cream",
+        "3 tablespoons white sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberries n' Cheese Squares",
+    "url": "http://allrecipes.com/recipe/17411/blueberries-n-cheese-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberries-with-yogurt-and-maple-blueberry-syrup-15184.json b/serverless-fleets/data/input/inferencing/recipes/blueberries-with-yogurt-and-maple-blueberry-syrup-15184.json
new file mode 100644
index 000000000..2e93c6275
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberries-with-yogurt-and-maple-blueberry-syrup-15184.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a small heavy saucepan combine maple syrup, water, and 1 1/2 cups blueberries and simmer mixture, covered, 5 minutes. Pour mixture through a sieve into a bowl, pressing on solids, and stir in lemon juice to taste. Syrup keeps, covered and chilled, 2 days. Reheat syrup or bring to room temperature before serving.",
+        "Serve remaining 6 1/2 cups blueberries topped with yogurt and maple-blueberry syrup."
+    ],
+    "ingredients": [
+        "6 tablespoons pure maple syrup",
+        "1/4 cup water",
+        "8 cups blueberries (about 3 pounds)",
+        "2 to 3 teaspoons fresh lemon juice",
+        "2 cups plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Quick & Easy",
+        "Yogurt",
+        "High Fiber",
+        "Low Sodium",
+        "Blueberry",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberries with Yogurt and Maple-Blueberry Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberries-with-yogurt-and-maple-blueberry-syrup-15184"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-coffeecake-103686.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-coffeecake-103686.json
new file mode 100644
index 000000000..5967a125d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-coffeecake-103686.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F and butter a 2- to 2 1/2-quart (2 1/4 inches deep) ceramic or glass baking dish.",
+        "Sift together flour, baking powder, and salt. Beat together butter and 1 1/4 cups sugar with an electric mixer until light and fluffy. Beat in whole eggs, 1 at a time, then vanilla. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture and beating on low speed after each addition until just incorporated. Fold in berries.",
+        "Spoon batter into baking dish, spreading evenly.",
+        "Lightly beat egg white with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat.",
+        "Spoon topping over batter and bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 10 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "1 1/4 cups plus 3 tablespoons sugar",
+        "2 whole large eggs",
+        "1 teaspoon vanilla or 1/4 teaspoon almond extract",
+        "1/2 cup milk",
+        "2 cups blueberries (15 ounces)",
+        "1/2 large egg white",
+        "1 cup sliced almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Berry",
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Blueberry",
+        "Almond",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry-Almond Coffeecake",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-almond-coffeecake-103686"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-cookies.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-cookies.json
new file mode 100644
index 000000000..ff5f9b775
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a food processor or blender.",
+        "In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir in the blueberry puree. Sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. Finally, stir in the  chopped almonds.",
+        "Drop dough by heaping teaspoons onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven. Cool on the baking sheet or  remove to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "1 cup shortening",
+        "2 eggs",
+        "1 pint fresh blueberries",
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 cups whole wheat flour",
+        "1 teaspoon salt",
+        "1 1/2 teaspoons baking soda",
+        "1 cup chopped almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Almond Cookies",
+    "url": "http://allrecipes.com/recipe/15305/blueberry-almond-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-energy-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-energy-bars.json
new file mode 100644
index 000000000..a02a830b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-energy-bars.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 275 degrees F (135 degrees C). Lightly grease a 9-inch square baking dish.",
+        "Grind the almonds, sesame seeds, sunflower seeds, and oats in a food processor until they resemble a coarse meal. Stir the ground mixture in a bowl with the cranberries, blueberries, maple syrup, and cinnamon until evenly combined. Moisten your hands with water and press the mixture into the prepared pan.",
+        "Bake in the preheated oven until toasted, about 1 hour until toasted. Cool completely in the baking dish. Cut into 16 bars. Store in an airtight container at room temperature up to 1 week."
+    ],
+    "ingredients": [
+        "1/2 pound almonds",
+        "1/4 cup raw sesame seeds",
+        "1/4 cup raw sunflower seeds",
+        "1 1/2 cups rolled oats",
+        "1/2 cup unsweetened, dried cranberries",
+        "1 cup unsweetened, dried blueberries",
+        "2/3 cup maple syrup",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry-Almond Energy Bars",
+    "url": "http://allrecipes.com/recipe/170504/blueberry-almond-energy-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-pancakes.json
new file mode 100644
index 000000000..3c3e93db6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-pancakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.",
+        "Whisk flour, sugar, baking powder, and salt together in a bowl.",
+        "Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.",
+        "Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries."
+    ],
+    "ingredients": [
+        "5 tablespoons butter, divided",
+        "1 1/4 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1 cup plain yogurt",
+        "2 eggs",
+        "1 1/2 teaspoons almond extract",
+        "1/4 cup water, or as needed",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Almond Pancakes",
+    "url": "http://allrecipes.com/recipe/257018/blueberry-almond-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-praline-sundae-106600.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-praline-sundae-106600.json
new file mode 100644
index 000000000..844cf090a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-praline-sundae-106600.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Line a large baking sheet with foil, then lightly oil foil.",
+        "Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mixture with back of spoon before it hardens.",
+        "Cool praline on baking sheet 5 minutes, then break into large pieces. Put praline pieces in a heavy-duty sealable plastic bag and break into smaller pieces with a rolling pin.",
+        "Bring jam, water, and lemon juice to a boil, stirring, over moderate heat. Add 1 1/2 cups blueberries and simmer until berries burst, 8 to 10 minutes. Add remaining 1 1/2 cups blueberries and simmer, stirring gently, just until heated through, about 2 minutes. Remove from heat and stir in almond extract.",
+        "Top scoops of ice cream with warm blueberry sauce and praline."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "1/4 teaspoon salt",
+        "3/4 cup sliced almonds, toasted",
+        "1/3 cup apricot jam",
+        "2 tablespoons water",
+        "1 teaspoon fresh lemon juice",
+        "3 cups blueberries (14 ounces)",
+        "1/8 teaspoon almond extract",
+        "1 qt vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dairy",
+        "Nut",
+        "Dessert",
+        "Quick & Easy",
+        "Blueberry",
+        "Lemon",
+        "Almond",
+        "Vanilla",
+        "Summer",
+        "Jam or Jelly",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Almond Praline Sundae",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-almond-praline-sundae-106600"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-scones.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-scones.json
new file mode 100644
index 000000000..57ebc5999
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-scones.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Line two baking sheets with parchment paper.",
+        "Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.",
+        "Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.",
+        "Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.",
+        "Bake until golden brown, about 15 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons fresh blueberries",
+        "2 tablespoons blueberry preserves",
+        "1 tablespoon pomegranate juice",
+        "5 tablespoons unsalted butter",
+        "3/4 cup white sugar",
+        "1 egg",
+        "1/3 cup milk",
+        "1 teaspoon almond extract",
+        "2 teaspoons lemon zest",
+        "1/2 teaspoon lemon juice",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped almonds",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Almond Scones",
+    "url": "http://allrecipes.com/recipe/133047/blueberry-almond-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-yogurt.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-yogurt.json
new file mode 100644
index 000000000..12ee4af84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-almond-yogurt.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend almonds and chia seeds together in a blender. Add yogurt, blueberries, and milk; blend until smooth."
+    ],
+    "ingredients": [
+        "3 tablespoons slivered almonds",
+        "1 teaspoon chia seeds",
+        "1 cup nonfat plain Greek yogurt",
+        "1 cup fresh blueberries",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Almond Yogurt",
+    "url": "http://allrecipes.com/recipe/256316/blueberry-almond-yogurt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-anadama-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-anadama-bread.json
new file mode 100644
index 000000000..d491d2f0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-anadama-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir cornmeal into boiling water. Stir in butter, molasses, and egg.",
+        "Dissolve yeast in warm water (110 degrees F).",
+        "When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.",
+        "Punch down and roll dough into a 10\" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.",
+        "Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting."
+    ],
+    "ingredients": [
+        "1/4 cup cornmeal",
+        "1 cup boiling water",
+        "1 tablespoon margarine",
+        "1/4 cup molasses",
+        "1 egg, beaten",
+        "1 (.25 ounce) package active dry yeast",
+        "1/4 cup warm water (110 degrees F/45 degrees C)",
+        "3 cups all-purpose flour",
+        "2 cups frozen blueberries, dry pack"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Anadama Bread",
+    "url": "http://allrecipes.com/recipe/6899/blueberry-anadama-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-banana-cream-cheese-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-banana-cream-cheese-pie.json
new file mode 100644
index 000000000..49c22aca7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-banana-cream-cheese-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Press pecans into unbaked pie shells.  Bake at 350 degrees F (175 degrees C) until light brown.",
+        "Slice bananas into cooled crusts.",
+        "Cream sugar and cream cheese together.  Add nondairy whipped topping to cream cheese mixture.   Pour mixture over bananas in both pie pans.",
+        "Top pies with blueberries.  Chill at least 4 hours before serving, or freeze for later use.  Enjoy!"
+    ],
+    "ingredients": [
+        "1/2 cup chopped pecans",
+        "3 ripe bananas",
+        "1 (16 ounce) package frozen whipped topping, thawed",
+        "1 (8 ounce) package cream cheese",
+        "1 (21 ounce) can blueberry pie filling",
+        "1 cup white sugar",
+        "1 recipe pastry for a 9 inch single crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry and Banana Cream Cheese Pie",
+    "url": "http://allrecipes.com/recipe/12091/blueberry-and-banana-cream-cheese-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-banana-steel-cut-oats.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-banana-steel-cut-oats.json
new file mode 100644
index 000000000..3c33f9def
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-banana-steel-cut-oats.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Stir water, almond milk, blueberries, bananas, oats, honey, vanilla extract, cinnamon, and salt together in the crock of a slow cooker.",
+        "Cook on Low for 5 to 8 hours."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "2 cups almond milk",
+        "2 cups blueberries",
+        "2 ripe bananas, mashed",
+        "1 cup steel-cut oats",
+        "2 tablespoons honey",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry and Banana Steel Cut Oats",
+    "url": "http://allrecipes.com/recipe/240977/blueberry-and-banana-steel-cut-oats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-chia-quinoa.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-chia-quinoa.json
new file mode 100644
index 000000000..423dc7e13
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-chia-quinoa.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir soy milk, water, quinoa, blueberries, chia seeds, and honey together in a slow cooker.",
+        "Cook on Low 6 to 8 hours."
+    ],
+    "ingredients": [
+        "4 cups soy milk",
+        "4 cups water",
+        "2 cups quinoa",
+        "2 cups blueberries",
+        "1/3 cup chia seeds",
+        "1/3 cup honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry and Chia Quinoa",
+    "url": "http://allrecipes.com/recipe/228424/blueberry-and-chia-quinoa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-corn-crisp.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-corn-crisp.json
new file mode 100644
index 000000000..d6c1669d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-corn-crisp.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.",
+        "Preheat oven to 375\u00b0F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.",
+        "Bake crisp until topping is golden brown and juices are thick and bubbling, 50\u201360 minutes. Transfer to a wire rack and let cool 30 minutes before serving.",
+        "Crisp can be made 1 day ahead. Store tightly covered at room temperature."
+    ],
+    "ingredients": [
+        "5 cups fresh (or frozen, thawed) blueberries",
+        "1/3 cup sugar",
+        "2 teaspoons finely grated lemon zest",
+        "3 tablespoons fresh lemon juice",
+        "1 tablespoon cornstarch",
+        "1/4 teaspoon kosher salt",
+        "2/3 cup all-purpose flour",
+        "2/3 cup coarse-grind cornmeal or polenta",
+        "1/3 cup sugar",
+        "1 teaspoon kosher salt",
+        "10 tablespoons chilled unsalted butter, cut into pieces",
+        "1 cup fresh corn kernels (from about 1 large ear)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Summer",
+        "Dessert",
+        "Blueberry",
+        "Corn",
+        "Cornmeal",
+        "Bake",
+        "Cobbler/Crumble",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry and Corn Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-and-corn-crisp"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-cream-cookies-360770.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-cream-cookies-360770.json
new file mode 100644
index 000000000..c94813435
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-cream-cookies-360770.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).",
+        "Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.",
+        "Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375\u00b0F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature."
+    ],
+    "ingredients": [
+        "2 cups (4 sticks) unsalted butter, room temperature",
+        "1 1/2 cups sugar",
+        "1 1/2 cups plus 2 tablespoons (packed) golden brown sugar",
+        "1/2 cup plus 2 tablespoons light corn syrup",
+        "2 large eggs",
+        "5 1/4 cups all purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon coarse kosher salt",
+        "1 1/2 cups Milk Crumbs",
+        "1 1/2 cups dried blueberries",
+        "Special equipment: stand mixer with paddle attachment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Milk/Cream",
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Picnic",
+        "Kid-Friendly",
+        "Blueberry",
+        "Dried Fruit",
+        "Chill",
+        "Party",
+        "Potluck",
+        "Butter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry and Cream Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-and-cream-cookies-360770"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-nectarine-buckle-12352.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-nectarine-buckle-12352.json
new file mode 100644
index 000000000..e93810192
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-nectarine-buckle-12352.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.",
+        "Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.",
+        "Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350\u00b0F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream."
+    ],
+    "ingredients": [
+        "1/2 stick (1/4 cup) cold unsalted butter, cut into bits",
+        "1/2 cup sugar",
+        "1/3 cup all-purpose flour",
+        "1/2 teaspoon cinnamon",
+        "1/2 teaspoon freshly grated nutmeg",
+        "1 1/2 sticks (3/4 cup) unsalted butter, softened",
+        "3/4 cup sugar",
+        "1 teaspoon vanilla",
+        "1/4 teaspoon double-acting baking powder",
+        "1 1/3 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "3 large eggs",
+        "2 cups blueberries, picked over and rinsed",
+        "2 nectarines, pitted and cut into 1-inch wedges",
+        "whipped cream or ice cream as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Blueberry",
+        "Nectarine",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Blueberry and Nectarine Buckle",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-and-nectarine-buckle-12352"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-orange-layer-cake-with-cream-cheese-frosting-105183.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-orange-layer-cake-with-cream-cheese-frosting-105183.json
new file mode 100644
index 000000000..72cd2f376
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-orange-layer-cake-with-cream-cheese-frosting-105183.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.",
+        "Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.",
+        "Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.",
+        "Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)"
+    ],
+    "ingredients": [
+        "2 1/2 cups cake flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature",
+        "1 1/2 cups sugar",
+        "3 tablespoons frozen orange juice concentrate, thawed",
+        "1 1/2 teaspoons grated orange peel",
+        "1 teaspoon vanilla extract",
+        "4 large eggs",
+        "1 cup whole milk",
+        "2 1/2-pint baskets blueberries",
+        "2 tablespoons sugar",
+        "1 teaspoon fresh lemon juice",
+        "1 8-ounce package cream cheese, room temperature",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "3 1/4 cups powdered sugar",
+        "2 tablespoons frozen orange juice concentrate, thawed",
+        "1 teaspoon grated orange peel",
+        "1/2 teaspoon vanilla extract",
+        "2 1/2-pint baskets blueberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Blueberry",
+        "Orange",
+        "Summer"
+    ],
+    "title": "Blueberry and Orange Layer Cake with Cream Cheese Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-and-orange-layer-cake-with-cream-cheese-frosting-105183"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-peach-crisp.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-peach-crisp.json
new file mode 100644
index 000000000..2a5f056d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-peach-crisp.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.",
+        "Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.",
+        "Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3947440.jpg",
+    "ingredients": [
+        "Fruit:",
+        "2 (10 ounce) packages frozen sliced peaches(such as Cascadian Farm\u00ae), thawed and drained",
+        "1 (10 ounce) package frozen blueberries(such as Cascadian Farm\u00ae), thawed and drained",
+        "2 teaspoons lemon juice",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons white sugar",
+        "Topping:",
+        "1/2 cup old-fashioned oats",
+        "1/3 cup firmly packed brown sugar",
+        "1/4 cup all-purpose flour",
+        "1/4 cup chopped almonds",
+        "1/2 teaspoon ground cinnamon",
+        "1/8 teaspoon nutmeg",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry and Peach Crisp",
+    "url": "http://allrecipes.com/recipe/239090/blueberry-and-peach-crisp/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-raisin-jam.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-raisin-jam.json
new file mode 100644
index 000000000..238bec2ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-raisin-jam.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Blend raisins and orange juice in a blender or food processor until smooth; transfer mixture to a pot. Blend blueberries in blender or food processor until pureed; add to raisin mixture. Stir pectin into fruit mixture and bring to a boil. Mix sugar into fruit mixture; boil, stirring often, until sugar is dissolved, about 5 more minutes.",
+        "Sterilize the jars and lids in boiling water for 10 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area."
+    ],
+    "ingredients": [
+        "12 ounces raisins",
+        "1/2 cup orange juice",
+        "4 pints fresh blueberries",
+        "1 (1.75 ounce) package powdered low-sugar pectin",
+        "4 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry and Raisin Jam",
+    "url": "http://allrecipes.com/recipe/233375/blueberry-and-raisin-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-raspberry-pancake-toppi.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-raspberry-pancake-toppi.json
new file mode 100644
index 000000000..119066d3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-raspberry-pancake-toppi.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1 1/2 cups frozen raspberries",
+        "1 cup frozen blueberries",
+        "1/2 cup white sugar",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry and Raspberry Pancake Topping",
+    "url": "http://allrecipes.com/recipe/214834/blueberry-and-raspberry-pancake-toppi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-and-spice-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-spice-smoothie.json
new file mode 100644
index 000000000..98e0418d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-and-spice-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend ice in a blender until crumbly; add yogurt, milk, blueberries, and cinnamon. Blend until smooth. Taste smoothie and add desired amount of sugar; blend."
+    ],
+    "ingredients": [
+        "1/4 cup ice cubes, or as desired",
+        "1 cup low-fat vanilla yogurt",
+        "1 cup low-fat milk",
+        "1/2 cup frozen blueberries, or to taste",
+        "1 teaspoon ground cinnamon",
+        "1 tablespoon white sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry and Spice Smoothie",
+    "url": "http://allrecipes.com/recipe/244942/blueberry-and-spice-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-angel-food-dessert.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-angel-food-dessert.json
new file mode 100644
index 000000000..c5ac240b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-angel-food-dessert.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix cream cheese and confectioners' sugar until smooth; add whipped topping and continue to stir until smooth. Fold the angel food cake squares into the cream cheese mixture; spread into a small casserole dish. Spread blueberry pie filling over the cake mixture.",
+        "Refrigerate dish until the chilled, at least 1 hour."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup confectioners' sugar",
+        "1 (8 ounce) container frozen whipped topping (such as Cool Whip\u00ae), thawed",
+        "1 (9 inch) angel food cake, cut into 1-inch cubes",
+        "1 (16 ounce) can blueberry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Angel Food Dessert",
+    "url": "http://allrecipes.com/recipe/240679/blueberry-angel-food-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-apple-butter.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-apple-butter.json
new file mode 100644
index 000000000..88b9a45ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-apple-butter.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "8 large cooking apples - peeled, cored, and sliced",
+        "8 cups fresh blueberries",
+        "2 cups white sugar",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground allspice",
+        "1/4 teaspoon ground cloves",
+        "9 (1 pint) canning jars with lids and rings, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Apple Butter",
+    "url": "http://allrecipes.com/recipe/229202/blueberry-apple-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-apple-crisp.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-apple-crisp.json
new file mode 100644
index 000000000..1e8559b2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-apple-crisp.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter.",
+        "Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.",
+        "Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.",
+        "Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes."
+    ],
+    "ingredients": [
+        "Crust:",
+        "2 cups whole wheat flour",
+        "1 1/2 cups rolled oats",
+        "1 cup cold butter, cubed",
+        "1/2 cup brown sugar",
+        "1/2 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon kosher salt",
+        "Filling:",
+        "4 apples - peeled, cored, and sliced",
+        "5 cups fresh blueberries",
+        "1/4 cup brown sugar",
+        "1/4 cup white sugar",
+        "2 tablespoons whole wheat flour",
+        "1 lemon, juiced and zested",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Apple Crisp",
+    "url": "http://allrecipes.com/recipe/230686/blueberry-apple-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-bake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-bake.json
new file mode 100644
index 000000000..cccfd2e25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-bake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.",
+        "To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.",
+        "Drop biscuit dough onto berry mixture by tablespoonfuls.",
+        "Bake in preheated oven for 20 minutes, or until biscuits are lightly browned."
+    ],
+    "ingredients": [
+        "1 cup whole wheat pastry flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1 tablespoon white sugar",
+        "1/2 cup lowfat buttermilk",
+        "2 tablespoons honey",
+        "1 tablespoon white sugar",
+        "1 tablespoon cornstarch",
+        "1 teaspoon ground cinnamon",
+        "1 cup water",
+        "2 tablespoons lemon juice",
+        "3 cups fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Bake",
+    "url": "http://allrecipes.com/recipe/15682/blueberry-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-and-peanut-butter.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-and-peanut-butter.json
new file mode 100644
index 000000000..e31f254fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-and-peanut-butter.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.",
+        "Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon flax seed meal or wheat germ",
+        "1 banana",
+        "1/2 cup frozen blueberries",
+        "1 tablespoon peanut butter",
+        "1 teaspoon honey",
+        "1/2 cup plain yogurt",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry, Banana, and Peanut Butter Smoothie",
+    "url": "http://allrecipes.com/recipe/186813/blueberry-banana-and-peanut-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-bread-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-bread-recipe.json
new file mode 100644
index 000000000..88bf6ec59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-bread-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.",
+        "In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.",
+        "Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours."
+    ],
+    "ingredients": [
+        "Butter, for greasing the loaf pan",
+        "1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan",
+        "1 teaspoon baking soda",
+        "1 teaspoon fine salt",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 cup sugar",
+        "1/2 cup vegetable oil",
+        "2 large eggs, beaten",
+        "2 teaspoons vanilla extract",
+        "2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana",
+        "1 cup (about 4 ounces) fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baking",
+        "Dessert",
+        "Banana Bread",
+        "Bread",
+        "Blackberry",
+        "Fruit",
+        "Blueberry",
+        "Banana",
+        "Snack"
+    ],
+    "title": "Blueberry-Banana Bread",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/blueberry-banana-bread-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-bread.json
new file mode 100644
index 000000000..ae24c33cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.",
+        "Mix flour, baking soda, and salt together in a bowl.",
+        "Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "2 ripe bananas, mashed",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Banana Bread",
+    "url": "http://allrecipes.com/recipe/229021/blueberry-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-breakfast-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-breakfast-bars.json
new file mode 100644
index 000000000..824461f10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-breakfast-bars.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, leaving 1 inch of parchment hanging over the sides.",
+        "Mix oats, figs, almonds, and 1/4 cup sunflower seeds together in a bowl.",
+        "Stir bananas, peanut butter, and honey together in a saucepan over medium-low heat until completely melted and smooth, about 5 minutes. Remove saucepan from heat.",
+        "Whisk egg whites together in a bowl until foamy. Mix banana mixture into egg whites and whisk until smooth; add oat mixture and stir until batter well combined. Fold blueberries into batter. Press batter into the prepared pan; top with flax seeds and 1 tablespoon sunflower seeds.",
+        "Bake in the preheated oven until golden, about 30 minutes. Cool completely before cutting into bars."
+    ],
+    "ingredients": [
+        "1 1/3 cups rolled oats",
+        "1/3 cup coarsely chopped dried figs",
+        "1/4 cup coarsely chopped almonds",
+        "1/4 cup sunflower seeds",
+        "1 cup mashed ripe bananas",
+        "1/3 cup smooth peanut butter",
+        "2 tablespoons honey",
+        "2 large egg whites",
+        "2/3 cup fresh blueberries",
+        "1 tablespoon flax seeds",
+        "1 tablespoon sunflower seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Banana Breakfast Bars",
+    "url": "http://allrecipes.com/recipe/244285/blueberry-banana-breakfast-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-coconut-flax-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-coconut-flax-muffins.json
new file mode 100644
index 000000000..8e1fcce5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-coconut-flax-muffins.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.",
+        "Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.",
+        "Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.",
+        "Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 cups quick-cooking rolled oats",
+        "1 cup ground flax seed",
+        "1 cup white sugar",
+        "2/3 cup sweetened flaked coconut",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 1/2 cups mashed ripe banana",
+        "1 cup sour cream",
+        "1/2 cup applesauce",
+        "1/2 cup melted butter",
+        "2 eggs",
+        "1 tablespoon vanilla extract",
+        "2 cups fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Banana Coconut Flax Muffins",
+    "url": "http://allrecipes.com/recipe/236491/blueberry-banana-coconut-flax-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-milkshake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-milkshake.json
new file mode 100644
index 000000000..7d87fc9f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-milkshake.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place vanilla ice cream and milk in a blender and blend until smooth. Add blueberries, banana, sugar, and vanilla extract; blend until evenly mixed."
+    ],
+    "ingredients": [
+        "2 cups vanilla ice cream",
+        "1 cup milk",
+        "1 1/2 cups blueberries",
+        "1 banana",
+        "1/4 cup white sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Banana Milkshake",
+    "url": "http://allrecipes.com/recipe/233749/blueberry-banana-milkshake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-nut-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-nut-bread.json
new file mode 100644
index 000000000..91f92361b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-nut-bread.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.",
+        "Stir and coat blueberries with 2 tablespoons cake flour in a bowl.",
+        "Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.",
+        "Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.",
+        "Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour."
+    ],
+    "ingredients": [
+        "1 1/2 cups fresh blueberries",
+        "2 tablespoons cake flour",
+        "1/2 cup steel-cut oats",
+        "1/2 cup chopped pecans",
+        "1 1/2 cups cake flour",
+        "3 tablespoons cake flour",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "1/4 cup Greek yogurt",
+        "1/4 cup applesauce",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup mashed banana",
+        "2 tablespoons cold butter",
+        "1/4 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Banana Nut Bread",
+    "url": "http://allrecipes.com/recipe/223066/blueberry-banana-nut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-oatmeal-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-oatmeal-smoothie.json
new file mode 100644
index 000000000..c6f67f97e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-oatmeal-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Blend soy milk, banana, blueberries, oats, chia seeds, vanilla extract, and white sugar together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup soy milk",
+        "1 frozen banana, sliced",
+        "1/4 cup frozen blueberries",
+        "1/4 cup oats",
+        "1 tablespoon chia seeds",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon white sugar, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Banana Oatmeal Smoothie",
+    "url": "http://allrecipes.com/recipe/239082/blueberry-banana-oatmeal-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-pie.json
new file mode 100644
index 000000000..10f22bdc0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat until fluffy. Spoon mixture into baked pie shell and spread evenly. Arrange banana slices on cream cheese layer. Spread pie filling on top of banana slices",
+        "In a medium bowl, combine 1 cup cream and 1/2 cup sugar. Beat until stiff. Spread whipped cream on top of  pie. Chill in refrigerator until ready to serve."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese",
+        "1/3 cup white sugar",
+        "2 bananas, peeled and sliced",
+        "1 cup blueberry pie filling",
+        "1 cup heavy cream",
+        "1/2 cup white sugar",
+        "1 (9 inch) pie shell, baked"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Banana Pie",
+    "url": "http://allrecipes.com/recipe/22126/blueberry-banana-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-shake-200871.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-shake-200871.json
new file mode 100644
index 000000000..45d25abf0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-banana-shake-200871.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a blender, blend the banana, the blueberries, the honey, and the yogurt until the mixture is smooth and chill the mixture for 1 hour if desired. Pour the mixture into chilled glasses. (Frozen blueberries result in slightly thicker shakes.)"
+    ],
+    "ingredients": [
+        "1 banana cut into pieces",
+        "2 cups fresh or frozen blueberries",
+        "1/4 cup honey",
+        "2 cups plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Non-Alcoholic",
+        "Blender",
+        "Berry",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Kid-Friendly",
+        "Yogurt",
+        "Blueberry",
+        "Banana",
+        "Healthy",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Blueberry Banana Shake",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-banana-shake-200871"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-bars.json
new file mode 100644
index 000000000..ee54ecb59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-bars.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 inch square baking dish.",
+        "To make the crust:  Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.",
+        "To make the topping:  In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract.  Spread over blueberries.",
+        "Bake 55 to 60 minutes, or until firm to the touch.  Cool in pan before cutting."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 1/4 teaspoons baking powder",
+        "1/2 cup shortening",
+        "3/4 cup white sugar",
+        "3 eggs",
+        "3/4 teaspoon almond extract",
+        "1/3 cup milk",
+        "1 1/2 cups fresh blueberries",
+        "1/3 cup confectioners' sugar",
+        "6 tablespoons cream cheese, softened",
+        "1 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Bars",
+    "url": "http://allrecipes.com/recipe/9651/blueberry-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-beet-smoothie-with-coconut-water-51257820.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-beet-smoothie-with-coconut-water-51257820.json
new file mode 100644
index 000000000..694da815f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-beet-smoothie-with-coconut-water-51257820.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place ingredients in blender in the order listed and blend until smooth."
+    ],
+    "ingredients": [
+        "1 cup frozen blueberries",
+        "1/2 cup peeled and grated red beet (1 small beet)",
+        "1/2 cup low-fat Greek yogurt",
+        "3/4 cup coconut water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Smoothie",
+        "Low Cal",
+        "Blueberry",
+        "Beet",
+        "Drink"
+    ],
+    "title": "Blueberry-Beet Smoothie with Coconut Water",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-beet-smoothie-with-coconut-water-51257820"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-bishop-200758.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-bishop-200758.json
new file mode 100644
index 000000000..a240a49d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-bishop-200758.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a blender, or in a food processor fitted with the steel blade, pur\u00e9e 2 cups of theblueberries with ice water. Strain through very fine sieve into a pitcher. Stir in wine, ice, remaining 2 cups of blueberries and, if desired, sugar and lemon juice.Pour into stemmed glasses."
+    ],
+    "ingredients": [
+        "4 cups blueberries, picked over and chilled",
+        "1 cup ice water",
+        "1 cup crushed ice",
+        "3 cups chilled Gew\u00fcrztraminer or Rhine wine",
+        "3 tablespoons fresh lemon juice, or to taste",
+        "1/3 cup superfine granulated sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wine",
+        "Alcoholic",
+        "Blender",
+        "Food Processor",
+        "Berry",
+        "Fruit",
+        "Cocktail Party",
+        "Blueberry",
+        "White Wine",
+        "Summer",
+        "Party",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Blueberry Bishop",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-bishop-200758"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-blackberry-spice-syrup-238968.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-blackberry-spice-syrup-238968.json
new file mode 100644
index 000000000..74e2d5ad4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-blackberry-spice-syrup-238968.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring berries, sugar, water, spices, and a pinch of salt to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until fruit is very soft, about 30 minutes. Strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered."
+    ],
+    "ingredients": [
+        "10 ounces blueberries (2 cups)",
+        "12 ounces blackberries (2 1/2 cups)",
+        "1 cup sugar",
+        "1/2 cup water",
+        "1 (3-inch) cinnamon stick",
+        "1 whole clove",
+        "1 green cardamom pod (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Quick & Easy",
+        "Blackberry",
+        "Blueberry",
+        "Summer",
+        "Chill",
+        "Cinnamon",
+        "Clove",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Blueberry Blackberry Spice Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-blackberry-spice-syrup-238968"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-bliss-filled-lemon-layers.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-bliss-filled-lemon-layers.json
new file mode 100644
index 000000000..162953fee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-bliss-filled-lemon-layers.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "In a medium bowl combine flour, pecans, and melted butter; spread evenly in a 3-quart rectangular baking pan. Bake 20 minutes; cool on wire rack 10 minutes. Break apart with a fork, reserving about 1/4 cup.",
+        "Meanwhile in a medium mixing bowl, combine pudding mix and milk. Whisk 2 minutes to blend. Stir in lemon peel and lemon juice. Set aside.",
+        "In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Fold in dessert topping.",
+        "In a 3 quart trifle dish, layer the pudding, crumb mixture, about 1/2 can of LUCKY LEAF Premium Blueberry Pie Filling, cream cheese mixture and remaining pie filling. Sprinkle with remaining crumb mixture.",
+        "Chill until ready to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/989230.jpg",
+    "ingredients": [
+        "1 (21 ounce) can LUCKY LEAF\u00ae Premium Blueberry Fruit Filling",
+        "2 cups all-purpose flour",
+        "1 cup pecans, chopped",
+        "1 cup butter, melted",
+        "1 (3.4 ounce) package lemon instant pudding mix",
+        "2 cups milk",
+        "1 teaspoon finely shredded lemon peel",
+        "1 tablespoon lemon juice",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 cups powdered sugar",
+        "1 (8 ounce) container frozen whipped dessert topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Bliss-Filled Lemon Layers",
+    "url": "http://allrecipes.com/recipe/229712/blueberry-bliss-filled-lemon-layers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-bottom-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-bottom-cake.json
new file mode 100644
index 000000000..3b9b54859
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-bottom-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.",
+        "Combine cake mix, water, eggs, and vegetable oil in a large bowl; mix until moistened. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes.",
+        "Spread blueberries in the bottom of the baking pan. Layer sugar, gelatin, and marshmallows on top. Pour cake mix evenly over marshmallows and smooth the top.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack and let cool, about 30 minutes. Serve cake with whipped topping."
+    ],
+    "ingredients": [
+        "1 (15.25 ounce) package white cake mix (such as Pillsbury\u00ae Classic White)",
+        "1 cup water",
+        "3 eggs",
+        "1/2 cup vegetable oil",
+        "4 cups fresh blueberries",
+        "1 cup white sugar",
+        "1 (3 ounce) package strawberry-flavored gelatin",
+        "3 cups miniature marshmallows",
+        "2 cups frozen whipped topping (such as Cool Whip\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Bottom Cake",
+    "url": "http://allrecipes.com/recipe/246013/blueberry-bottom-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-boy-bait.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-boy-bait.json
new file mode 100644
index 000000000..dd5dd76bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-boy-bait.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.",
+        "In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.",
+        "In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top.",
+        "Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 cups white sugar",
+        "2/3 cup butter",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "2 egg yolks",
+        "1 cup milk",
+        "2 egg whites",
+        "1 cup blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Boy Bait",
+    "url": "http://allrecipes.com/recipe/36829/blueberry-boy-bait/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-bran-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-bran-muffins.json
new file mode 100644
index 000000000..6995a5690
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-bran-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Spray 12-cup muffin tin with non-stick baking spray.",
+        "Combine sugar, egg and oil in a large bowl and stir together with a wire whisk. Add buttermilk and blueberry juice cocktail and stir with whisk until blended.",
+        "Combine bran cereal, flour, baking soda and salt in a separate bowl. Add to juice mixture and stir just until dry ingredients are moistened. Fold in blueberries.",
+        "Let mixture sit 20 minutes to allow cereal to soften.",
+        "Scoop evenly into muffin cups. Bake for 18 to 20 minutes or until golden brown."
+    ],
+    "ingredients": [
+        "1/2 cup sugar",
+        "1 egg",
+        "1/2 cup vegetable oil",
+        "1 cup buttermilk",
+        "1/2 cup Ocean Spray\u00ae Blueberry Juice Cocktail",
+        "1 1/2 cups bran cereal",
+        "1 1/4 cups all-purpose flour",
+        "1 1/4 teaspoons baking soda",
+        "1/4 teaspoon salt",
+        "1 cup Ocean Spray\u00ae Fresh Blueberries, cleaned and rinsed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Bran Muffins",
+    "url": "http://allrecipes.com/recipe/223560/blueberry-bran-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-bread-i.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-bread-i.json
new file mode 100644
index 000000000..b85155da4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-bread-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix together beaten eggs with the sugar.  Add milk and melted shortening or vegetable oil.",
+        "Sift together flour, salt, and baking powder.  Combine mixtures, stirring only until blended.  Carefully fold in fresh or frozen blueberries and broken walnut pieces.",
+        "Pour into greased 5 x 12  inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes.   Cool in pan but try to turn it out of pan before it is totally cool.  It will be easier to remove.  Can also be made in a normal size loaf pan or can be made into 2 pans."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 cup white sugar",
+        "1 cup milk",
+        "3 tablespoons vegetable oil",
+        "3 cups all-purpose flour",
+        "1 teaspoon salt",
+        "4 teaspoons baking powder",
+        "1 cup fresh blueberries",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Bread I",
+    "url": "http://allrecipes.com/recipe/6873/blueberry-bread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-bread-ii.json
new file mode 100644
index 000000000..3afe641f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-bread-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer.",
+        "Select White Bread cycle, and Start."
+    ],
+    "ingredients": [
+        "2 1/3 cups bread flour",
+        "2 tablespoons white sugar",
+        "1 teaspoon salt",
+        "1 tablespoon vegetable oil",
+        "1/2 cup dried blueberries",
+        "1 teaspoon baking soda",
+        "1 cup buttermilk",
+        "2 tablespoons vital wheat gluten",
+        "1 1/2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Bread II",
+    "url": "http://allrecipes.com/recipe/7131/blueberry-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-breeze-coconut-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-breeze-coconut-smoothie.json
new file mode 100644
index 000000000..9756cb89d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-breeze-coconut-smoothie.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine blueberries, coconut milk, green apple, flax seeds, vanilla extract, and stevia in a blender; blend until smooth, about 1 minute."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4459975.jpg",
+    "ingredients": [
+        "1 cup blueberries",
+        "1 cup coconut milk",
+        "1/2 green apple, cut into cubes",
+        "1 tablespoon flax seeds",
+        "1 teaspoon vanilla extract",
+        "4 drops liquid stevia"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Breeze Coconut Smoothie",
+    "url": "http://allrecipes.com/recipe/256706/blueberry-breeze-coconut-smoothie/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-brie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-brie.json
new file mode 100644
index 000000000..8552183e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-brie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place Brie cheese in a baking dish. Pour blueberry pie filling over the top.",
+        "Bake until hot, about 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 (2.2 pound) wheel Brie cheese",
+        "1 (16 ounce) can blueberry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Brie",
+    "url": "http://allrecipes.com/recipe/24736/blueberry-brie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-buckle-ii.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-buckle-ii.json
new file mode 100644
index 000000000..e5c2b9cd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-buckle-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C); lightly grease and flour a 9x13 inch baking dish.",
+        "In a large bowl, cream together 1/4 cup butter and 3/4 cup sugar.  Beat in egg.  Beat in milk.  Combine 2 cups flour, baking powder, and salt, and stir into butter mixture. Finally, fold in blueberries and spread mixture into prepared baking dish.",
+        "In a small bowl combine 1/4 cup butter, 1/2 cup sugar, cinnamon and 1/3 cup flour.  Mix together until mixture resembles coarse crumbs, then sprinkle over blueberry mixture.",
+        "Bake 45 to 50 minutes, until topping is golden."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "3/4 cup white sugar",
+        "1 egg",
+        "1/2 cup milk",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons salt",
+        "2 cups blueberries",
+        "1/4 cup butter",
+        "1/2 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/3 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Buckle II",
+    "url": "http://allrecipes.com/recipe/20394/blueberry-buckle-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-buckle-pull-apart-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-buckle-pull-apart-bread.json
new file mode 100644
index 000000000..6ea0d3ab2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-buckle-pull-apart-bread.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.",
+        "Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.",
+        "Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.",
+        "Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.",
+        "Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.",
+        "Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.",
+        "Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1/2 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup butter, melted",
+        "2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands!\u00ae)",
+        "3/4 cup white sugar",
+        "1 tablespoon ground cinnamon",
+        "1/2 cup butter, melted",
+        "1 1/2 cups fresh blueberries",
+        "1/4 cup butter, melted",
+        "1/2 cup confectioners' sugar",
+        "2 tablespoons milk, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Buckle Pull-Apart Bread",
+    "url": "http://allrecipes.com/recipe/229582/blueberry-buckle-pull-apart-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-buckle.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-buckle.json
new file mode 100644
index 000000000..f790e6efd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-buckle.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.",
+        "Cream together 3/4 cup sugar, shortening, and egg.",
+        "In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.",
+        "To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.",
+        "Bake at 375 degree F (190 degrees C) for 25-30 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup white sugar",
+        "1/4 cup shortening",
+        "1 egg",
+        "1/2 cup milk",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "2 cups fresh blueberries",
+        "1/2 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Buckle",
+    "url": "http://allrecipes.com/recipe/7985/blueberry-buckle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-buckwheat-pancakes-12295.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-buckwheat-pancakes-12295.json
new file mode 100644
index 000000000..f213e11ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-buckwheat-pancakes-12295.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries.",
+        "Preheat the oven to 200\u00b0F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup."
+    ],
+    "ingredients": [
+        "1/2 cup buckwheat flour (available at natural foods stores)",
+        "1/2 cup all-purpose flour",
+        "2 teaspoons double-acting baking powder",
+        "2 teaspoons sugar",
+        "1 teaspoon salt",
+        "1/2 stick (1/4 cup) cold unsalted butter, cut into bits",
+        "2 large eggs",
+        "1 cup milk",
+        "1 1/2 cups blueberries, preferably wild, picked over and, if large, halved",
+        "vegetable oil for brushing the griddle",
+        "pure maple syrup as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Blueberry",
+        "Pan-Fry",
+        "Gourmet",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Buckwheat Pancakes",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-buckwheat-pancakes-12295"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-bundt-cake-109372.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-bundt-cake-109372.json
new file mode 100644
index 000000000..0ed006b70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-bundt-cake-109372.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.",
+        "Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve."
+    ],
+    "ingredients": [
+        "3 cups all purpose flour",
+        "1 tablespoon baking powder",
+        "1 teaspoon salt",
+        "1 2/3 cups sugar",
+        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
+        "3 large eggs",
+        "1 tablespoon grated orange peel",
+        "2 teaspoons vanilla extract",
+        "3/4 cup buttermilk",
+        "2 cups frozen blueberries",
+        "Powdered sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Cake",
+        "Milk/Cream",
+        "Mixer",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Blueberry"
+    ],
+    "title": "Blueberry-Buttermilk Bundt Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-buttermilk-bundt-cake-109372"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-chess-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-chess-pie.json
new file mode 100644
index 000000000..683218045
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-chess-pie.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Roll out pie dough on a lightly floured work surface to a 13\" round about 1/8\" thick. Transfer dough to a 9\" pie dish and allow dough to slump down into dish, leaving about 2\" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.",
+        "Place a rack in middle of oven and preheat to 350\u00b0F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2\" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20\u201325 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10\u201315 minutes longer. Transfer to a wire rack and let cool.",
+        "Meanwhile, reduce oven temperature to 325\u00b0F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50\u201360 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.",
+        "Pie can be baked 1 day ahead. Store loosely covered at room temperature."
+    ],
+    "ingredients": [
+        "1 disk All-Purpose Pie Dough",
+        "1/2 cup all-purpose flour, plus more for surface",
+        "2 tablespoons fine-grind cornmeal",
+        "1/2 teaspoon kosher salt",
+        "1 cup sugar",
+        "1/2 cup plus 2 tablespoons unsalted butter, room temperature",
+        "2 teaspoons finely grated orange zest",
+        "1 vanilla bean, split lengthwise",
+        "4 large eggs, room temperature",
+        "1 1/4 cups buttermilk, room temperature",
+        "2 cups fresh (or frozen, thawed) blueberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Summer",
+        "Pie",
+        "Blueberry",
+        "Buttermilk",
+        "Egg",
+        "Cornmeal",
+        "Bake"
+    ],
+    "title": "Blueberry-Buttermilk Chess Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-buttermilk-chess-pie"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-coffeecake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-coffeecake.json
new file mode 100644
index 000000000..aff254fc0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-coffeecake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.",
+        "Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.",
+        "In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.",
+        "In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.",
+        "Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3264&h=1709&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F567531.jpg",
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1\u2009\u2153 cups white sugar",
+        "\u00bd cup butter",
+        "2  eggs",
+        "1 teaspoon vanilla extract",
+        "2 cups buttermilk",
+        "2 cups blueberries",
+        "\u2154 cup all-purpose flour",
+        "\u2154 cup white sugar",
+        "6 tablespoons butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Buttermilk Coffeecake",
+    "url": "http://allrecipes.com/recipe/25965/blueberry-buttermilk-coffeecake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-tart-10539.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-tart-10539.json
new file mode 100644
index 000000000..b4b54091f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-buttermilk-tart-10539.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a bowl stir together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and chill the shell for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350\u00b0F. oven for 25 minutes. Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.",
+        "In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them. Bake the tart in the middle of a preheated 350\u00b0F. oven for 30 to 35 minutes, or until the filling is just set.",
+        "Let the tart cool completely in the pan on the rack, sprinkle it with the confectioners' sugar, sifted, and serve it at room temperature or chilled with the ice cream."
+    ],
+    "ingredients": [
+        "1 1/3 cups all-purpose flour",
+        "1/4 cup sugar",
+        "1/4 teaspoon salt",
+        "1 stick (1/2 cup) cold unsalted butter, cut into bits",
+        "1 large egg yolk, beaten with 2 tablespoons ice water",
+        "raw rice for weighting the shell",
+        "1 cup buttermilk",
+        "3 large egg yolks",
+        "1/2 cup granulated sugar",
+        "1 tablespoon freshly grated lemon zest",
+        "1 tablespoon fresh lemon juice",
+        "1/2 stick (1/4 cup) unsalted butter, melted and cooled",
+        "1 teaspoon vanilla",
+        "1/2 teaspoon salt",
+        "2 tablespoons all-purpose flour",
+        "2 cups picked over blueberries",
+        "confectioners' sugar for sprinkling the tart",
+        "blueberry ice cream as an accompaniment if desired"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Food Processor",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Blueberry",
+        "Gourmet"
+    ],
+    "title": "Blueberry Buttermilk Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-buttermilk-tart-10539"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cake-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cake-doughnuts.json
new file mode 100644
index 000000000..47ace2ce4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cake-doughnuts.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.",
+        "In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.",
+        "In a separate bowl, whisk together the flours, baking soda, and baking powder.",
+        "Add the eggs and yolk to the mixer and cream until blended.",
+        "In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.",
+        "Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.",
+        "Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.",
+        "When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.",
+        "In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken)."
+    ],
+    "ingredients": [
+        "Nonstick cooking spray",
+        "1/3 stick butter, softened",
+        "1 cup sugar",
+        "Pinch of kosher salt",
+        "1 teaspoon pure vanilla extract",
+        "1 cup cake flour",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "2 teaspoons baking powder",
+        "2 extra-large eggs, plus 1 egg yolk",
+        "1 pint (2 cups) frozen blueberries, thawed",
+        "1 cup buttermilk",
+        "Basic Sugar Glaze, recipe follows",
+        "3 cups powdered sugar",
+        "1/2 cup milk",
+        "Pinch of kosher salt",
+        "1 tablespoon pure vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Doughnut Recipes",
+        "Blueberry",
+        "Fruit",
+        "Dessert"
+    ],
+    "title": "Blueberry Cake Doughnuts",
+    "url": "http://www.foodnetwork.com/recipes/duff-goldman/blueberry-cake-doughnuts"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-4302.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-4302.json
new file mode 100644
index 000000000..fb37060c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-4302.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 375\u00b0F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.",
+        "Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.",
+        "Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.",
+        "Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.",
+        "Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges."
+    ],
+    "ingredients": [
+        "2 1/3 cups graham cracker crumbs",
+        "1/2 cup (1 stick) unsalted butter, melted",
+        "1/4 cup sugar",
+        "4 8-ounce packages cream cheese, room temperature",
+        "1 1/2 cups sugar",
+        "1/4 cup all purpose flour",
+        "5 large eggs",
+        "1 16-ounce container sour cream",
+        "1/4 cup milk",
+        "1 tablespoon vanilla extract",
+        "1/3 cup all-fruit blueberry spread",
+        "2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Food Processor",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Wedding",
+        "Cream Cheese",
+        "Blueberry",
+        "Fall",
+        "Chill",
+        "Shavuot",
+        "Sour Cream"
+    ],
+    "title": "Blueberry Cheesecake",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-cheesecake-4302"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-bars-101165.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-bars-101165.json
new file mode 100644
index 000000000..86026f847
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-bars-101165.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days."
+    ],
+    "ingredients": [
+        "16 ounces cream cheese, softened",
+        "2 large eggs",
+        "3/4 cup sugar",
+        "1 teaspoon vanilla",
+        "3/4 cup blueberry or other fruit preserves",
+        "hot shortbread base"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Berry",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Cream Cheese",
+        "Blueberry",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Cheesecake Bars",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-cheesecake-bars-101165"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-ice-cream.json
new file mode 100644
index 000000000..d05e8186b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-ice-cream.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.",
+        "Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.",
+        "Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.",
+        "Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1 tablespoon cornstarch",
+        "1/2 cup water",
+        "1 1/4 cups blueberries",
+        "1 tablespoon lemon juice",
+        "2 1/4 cups graham cracker crumbs",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 cup butter, melted",
+        "1 1/2 cups white sugar",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "4 cups heavy whipping cream",
+        "2 cups milk",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cheesecake Ice Cream",
+    "url": "http://allrecipes.com/recipe/222628/blueberry-cheesecake-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-pie.json
new file mode 100644
index 000000000..45a7224f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake-pie.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.",
+        "In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.",
+        "Bake at 350 degrees F (175 degrees C) for about 15 minutes.",
+        "For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.",
+        "Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups graham cracker crumbs",
+        "6 tablespoons butter, melted",
+        "1/2 cup white sugar",
+        "1 (8 ounce) package cream cheese",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "1 quart fresh blueberries",
+        "1/2 cup water",
+        "1 cup white sugar",
+        "3 tablespoons cornstarch",
+        "1 (16 ounce) package frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cheesecake Pie",
+    "url": "http://allrecipes.com/recipe/12601/blueberry-cheesecake-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake.json
new file mode 100644
index 000000000..7bdeb0c27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cheesecake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine crumbs, 2 tablespoons sugar and butter.  Pat mixture into the bottom of a 9 inch springform pan.",
+        "Mash cream cheese until soft and creamy.  Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour.  Beat in eggs one at a time.",
+        "Pour mixture into crumb-lined pan.  Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.",
+        "Cool and then remove cake from pan by loosening edges with a knife.  Place frozen blueberries on top of cake.  Melt jelly and spoon over blueberries to glaze. Chill until ready to serve."
+    ],
+    "ingredients": [
+        "1 cup graham cracker crumbs",
+        "2 tablespoons white sugar",
+        "1/4 cup melted butter",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 cup sour cream",
+        "3/4 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons all-purpose flour",
+        "4 eggs",
+        "2 cups frozen blueberries, dry pack",
+        "1/3 cup blueberry jelly"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cheesecake",
+    "url": "http://allrecipes.com/recipe/7934/blueberry-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cherry-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cherry-pie.json
new file mode 100644
index 000000000..1da4b0380
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cherry-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.",
+        "Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.",
+        "Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over."
+    ],
+    "ingredients": [
+        "2 cups pitted cherries",
+        "2 cups blueberries, rinsed and drained",
+        "1 1/4 cups white sugar",
+        "1/4 cup all-purpose flour",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon lemon juice",
+        "1 tablespoon butter",
+        "1 recipe pastry for a 9 inch double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cherry Pie",
+    "url": "http://allrecipes.com/recipe/12341/blueberry-cherry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-chestnut-coconut-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-chestnut-coconut-smoothie.json
new file mode 100644
index 000000000..fbd0817b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-chestnut-coconut-smoothie.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place egg yolks, blueberries, coconut water, and chestnut puree in a blender; blend until smooth, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "4 egg yolks",
+        "1/2 cup frozen blueberries",
+        "1/2 cup coconut water",
+        "1/4 cup chestnut puree"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Chestnut Coconut Smoothie",
+    "url": "http://allrecipes.com/recipe/245806/blueberry-chestnut-coconut-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-chia-seed-jam.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-chia-seed-jam.json
new file mode 100644
index 000000000..075cc3d77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-chia-seed-jam.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5\u201310 minutes.",
+        "Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.",
+        "Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months."
+    ],
+    "ingredients": [
+        "3 cups fresh (or frozen, thawed) blueberries",
+        "2 teaspoons finely grated lemon zest",
+        "1/4 cup fresh lemon juice",
+        "3 tablespoons (or more) pure maple syrup",
+        "1/4 cup chia seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blueberry",
+        "Jam or Jelly",
+        "Seed",
+        "Ice Cream",
+        "Summer",
+        "Maple Syrup",
+        "Dessert",
+        "Breakfast",
+        "Brunch",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blueberry\u2013Chia Seed Jam",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-chia-seed-jam"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-chia-seed-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-chia-seed-pancakes.json
new file mode 100644
index 000000000..2d505cb05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-chia-seed-pancakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat a skillet over medium heat.",
+        "Stir water and chia seeds together in a bowl; set aside until thickened, about 10 minutes. Add enough hemp milk to thin chia mixture and transfer to a blender; blend until smooth.",
+        "Combine spelt flour, millet flour, baking powder, baking soda, and salt in a bowl; stir in chia mixture until batter is well mixed. Fold blueberries into batter.",
+        "Melt butter in hot skillet. Drop batter by large spoonfuls onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "1 cup hot water",
+        "2 tablespoons chia seeds",
+        "1 cup hemp milk, or more as needed",
+        "1 cup spelt flour",
+        "1 cup millet flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 cups fresh blueberries",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Chia Seed Pancakes",
+    "url": "http://allrecipes.com/recipe/245193/blueberry-chia-seed-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-chicken.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-chicken.json
new file mode 100644
index 000000000..de34377a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir mustard and marmalade together in a bowl.",
+        "Heat olive oil in a skillet over medium heat; cook chicken until slightly browned but still pink inside, about 5 minutes per side. Spread mustard-marmalade mixture over chicken; add blueberries to the skillet. Cook, stirring often, until chicken is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving plate.",
+        "Pour vinegar into blueberry mixture in skillet; season with salt and pepper. Cook and stir blueberry sauce over high heat until 1/3 reduced, 5 to 10 minutes. Pour sauce over chicken to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons Dijon mustard",
+        "2 tablespoons orange marmalade",
+        "1 tablespoon olive oil",
+        "4 skinless, boneless chicken breast halves",
+        "2 cups frozen blueberries, thawed",
+        "salt and ground black pepper to taste",
+        "1/2 cup white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Chicken",
+    "url": "http://allrecipes.com/recipe/228997/blueberry-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-chill.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-chill.json
new file mode 100644
index 000000000..cde404663
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-chill.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Spread the crushed vanilla wafers evenly into the bottom of a square baking dish. Beat the cream cheese, heavy cream, and confectioners' sugar in a bowl until smooth; spread in a layer over the vanilla wafers. Spread the blueberry pie filling over the cream cheese layer. Freeze at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "24 vanilla wafers, crushed",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup heavy cream",
+        "1/2 cup confectioners' sugar",
+        "1 (21 ounce) can blueberry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Chill",
+    "url": "http://allrecipes.com/recipe/178890/blueberry-chill/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-citron-aquavit-200800.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-citron-aquavit-200800.json
new file mode 100644
index 000000000..c27c2c4b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-citron-aquavit-200800.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Wash and dry blueberries. Pour off about 2 tablespoons vodka (just enough for a teeny Martini) to make room for blueberries. Put berries in bottle of vodka. Let vodka stand at room temperature 3 days. Freeze aquavit in bottle at least 8 hours, or until ice-cold, and up to 3 days. (Because of its high alcohol content, aquavit will remain liquid.)",
+        "Pour aquavit into a decanter and serve ice-cold."
+    ],
+    "ingredients": [
+        "1/2 cup picked-over blueberries",
+        "a 750-ml. bottle Absolut Citron vodka"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Vodka",
+        "Alcoholic",
+        "Berry",
+        "Cocktail Party",
+        "Blueberry",
+        "Spirit",
+        "Party",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Blueberry Citron Aquavit",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-citron-aquavit-200800"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-clafouti-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-clafouti-recipe.json
new file mode 100644
index 000000000..90328b3de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-clafouti-recipe.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).",
+        "In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.",
+        "Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.",
+        "Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately."
+    ],
+    "ingredients": [
+        "1 1/2 pints blueberries, washed and drained",
+        "4 eggs",
+        "1 cup sugar",
+        "1 cup milk",
+        "1 teaspoon vanilla extract",
+        "3/4 cup all-purpose flour",
+        "Pinch fine salt",
+        "Powdered sugar, for dusting"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "European Recipes",
+        "Sugar",
+        "Blueberry",
+        "Fruit",
+        "Egg Recipes",
+        "Dessert",
+        "Summer"
+    ],
+    "title": "Blueberry Clafouti",
+    "url": "http://www.foodnetwork.com/recipes/dave-lieberman/blueberry-clafouti-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-clafouti.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-clafouti.json
new file mode 100644
index 000000000..fe8b8e48f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-clafouti.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.",
+        "Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.",
+        "Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately."
+    ],
+    "ingredients": [
+        "1 pint fresh blueberries, rinsed and drained",
+        "3 eggs",
+        "1 egg yolk",
+        "1 cup white sugar",
+        "1 cup milk",
+        "1 teaspoon vanilla extract",
+        "3/4 cup all-purpose flour, sifted",
+        "1 pinch salt",
+        "1 tablespoon confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Clafouti",
+    "url": "http://allrecipes.com/recipe/145227/blueberry-clafouti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cobbler-from-land-olakes.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cobbler-from-land-olakes.json
new file mode 100644
index 000000000..95b1d4732
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cobbler-from-land-olakes.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat oven to 375 degrees F. Spray 8-inch square baking dish with no-stick cooking spray. Set aside.",
+        "Place blueberries, water, orange juice and 1 teaspoon orange zest into 3-quart saucepan.",
+        "Combine 3/4 cup sugar and corn starch in bowl; stir into blueberry mixture. Cook over medium heat until bubbles begin to form; continue cooking 3-5 minutes or until juices are thickened.",
+        "Combine flour, baking powder and salt in bowl. Cut in butter, using pastry blender or two forks, until mixture resembles coarse crumbs. Add all remaining batter ingredients; stir until well mixed.",
+        "Pour hot blueberry mixture into prepared baking dish. Dollop tablespoons of batter over hot filling. Sprinkle with sanding sugar, if desired.",
+        "Bake 25-30 minutes or until light golden brown or toothpick inserted in center comes out clean."
+    ],
+    "ingredients": [
+        "Filling:",
+        "4 cups fresh blueberries",
+        "1/2 cup water",
+        "1/2 cup freshly squeezed orange juice",
+        "1 teaspoon fresh grated orange zest",
+        "3/4 cup sugar",
+        "3 tablespoons cornstarch",
+        "Batter:",
+        "1 cup all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "2 tablespoons cold LAND O LAKES\u00ae Butter, cut into small pieces",
+        "1/2 cup sugar",
+        "1/2 cup sour cream",
+        "1/4 cup milk",
+        "1 teaspoon freshly grated orange zest",
+        "1/2 teaspoon vanilla",
+        "Topping:",
+        "Sanding sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cobbler from Land O'Lakes",
+    "url": "http://allrecipes.com/recipe/247000/blueberry-cobbler-from-land-olakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-coconut-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-coconut-ice-cream.json
new file mode 100644
index 000000000..68cd797f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-coconut-ice-cream.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Blend cream, coconut milk, blueberries, honey, and lemon extract together in a blender until smooth. Add shredded coconut and pulse 2 times. Pour mixture into a saucepan.",
+        "Whisk egg yolks into cream mixture; bring to a boil. Immediately remove saucepan from heat and pour into a bowl. Cover bowl with plastic wrap, pressing the wrap so it touches the cream mixture. Refrigerate until completely chilled, at least 3 hours or overnight.",
+        "Transfer cream mixture to an ice cream maker and process according to manufacturer's instructions until desired consistency is reached. Immediately scoop ice cream out of ice cream maker so it doesn't freeze to sides of bowl."
+    ],
+    "ingredients": [
+        "1 1/2 cups heavy whipping cream",
+        "1 cup canned coconut milk",
+        "1 cup blueberries",
+        "2 tablespoons honey",
+        "1 teaspoon lemon extract",
+        "1/4 cup shredded unsweetened coconut",
+        "2 egg yolks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Coconut Ice Cream",
+    "url": "http://allrecipes.com/recipe/242200/blueberry-coconut-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-i.json
new file mode 100644
index 000000000..6a3e197c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-i.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F (175 degrees  C).  Coat a Bundt pan well with cooking spray.",
+        "Make the streusel topping:  Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.",
+        "For the cake:  Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla.  Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.",
+        "Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.",
+        "Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown.  Remove pan to wire rack to cool.  Invert onto a plate after cake has cooled, and dust with confectioners' sugar."
+    ],
+    "ingredients": [
+        "1 cup packed brown sugar",
+        "2/3 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup butter",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1/2 cup milk",
+        "1 cup fresh blueberries",
+        "1/4 cup confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Coffee Cake I",
+    "url": "http://allrecipes.com/recipe/7878/blueberry-coffee-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-ii.json
new file mode 100644
index 000000000..380dc603e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.",
+        "In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated.  Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.",
+        "For the topping:  In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar.  Cut in the butter until mixture resembles coarse crumbs.",
+        "Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup vegetable oil",
+        "3/4 cup white sugar",
+        "1 egg",
+        "1/2 cup milk",
+        "1 cup blueberries",
+        "1/3 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 cup butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Coffee Cake II",
+    "url": "http://allrecipes.com/recipe/22194/blueberry-coffee-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-iii.json
new file mode 100644
index 000000000..2e2732602
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-iii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "3/4 cup white sugar",
+        "1 egg",
+        "1/2 cup milk",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "2 cups blueberries",
+        "1/2 cup brown sugar",
+        "3 tablespoons all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup chopped pecans",
+        "3 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Coffee Cake III",
+    "url": "http://allrecipes.com/recipe/25966/blueberry-coffee-cake-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-muffins-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-muffins-recipe.json
new file mode 100644
index 000000000..451ec97ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-coffee-cake-muffins-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.",
+        "In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.",
+        "Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean."
+    ],
+    "ingredients": [
+        "12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature",
+        "1 1/2 cups sugar",
+        "3 extra-large eggs, at room temperature",
+        "1 1/2 teaspoons pure vanilla extract",
+        "8 ounces (about 1 cup) sour cream",
+        "1/4 cup milk",
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon kosher salt",
+        "2 half-pints fresh blueberries, picked through for stems"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Baking",
+        "Easy Recipes",
+        "Blueberry Cake",
+        "Blueberry",
+        "Cake",
+        "Fruit",
+        "Mixer Recipes",
+        "American",
+        "Coffee Cake",
+        "Muffin",
+        "Dairy Recipes"
+    ],
+    "title": "Blueberry Coffee Cake Muffins",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-compote-1222195.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-compote-1222195.json
new file mode 100644
index 000000000..d944e4c30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-compote-1222195.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/2 cup sugar",
+        "2 (3- by 1/2-inch) strips fresh lemon zest",
+        "2 cups blueberries (10 oz)",
+        "1 1/2 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Citrus",
+        "Vegetarian",
+        "Quick & Easy",
+        "Blueberry",
+        "Lemon",
+        "Summer",
+        "Vegan",
+        "Gourmet"
+    ],
+    "title": "Blueberry Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-compote-1222195"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-congealed-salad.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-congealed-salad.json
new file mode 100644
index 000000000..87753573b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-congealed-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, dissolve the gelatin in boiling water.  Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid.  Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold.  Refrigerate until firm.",
+        "Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture.  Sprinkle cream cheese layer with chopped pecans.  Chill for approximately 30 more minutes, invert and serve."
+    ],
+    "ingredients": [
+        "2 (3 ounce) packages blackberry Jell-O\u00ae",
+        "2 cups boiling water",
+        "1 (15 ounce) can blueberries",
+        "1 (8 ounce) can crushed pineapple, drained with juice reserved",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup white sugar",
+        "1 cup sour cream",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Congealed Salad",
+    "url": "http://allrecipes.com/recipe/18156/blueberry-congealed-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cookies.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cookies.json
new file mode 100644
index 000000000..7cc7d1003
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.",
+        "Sift together flour, baking powder and salt.",
+        "In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring.  Mix in milk and flour mixture alternately in three parts, starting with the milk.  Gently mix in blueberries.",
+        "Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.",
+        "Bake 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 pinch salt",
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "2 eggs, beaten",
+        "1/2 teaspoon lemon extract",
+        "1/2 cup milk",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cookies",
+    "url": "http://allrecipes.com/recipe/11440/blueberry-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cordial-200757.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cordial-200757.json
new file mode 100644
index 000000000..49572152c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cordial-200757.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Rinse a heat-proof 2-quart jar with boiling water, drain it, and combine sugar, blueberries and vodka in it. Seal jar tightly and let cordial stand in a cool, dark place, shaking the jar occasionally, for two months.",
+        "Strain the cordial through a very fine sieve, lined with a triple thickness of rinsed and squeezed cheesecloth, into a bowl and transfer it to a decanter. Serve the cordial as an after-dinner drink or with tonic over ice as a cocktail."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "3 cups blueberries, picked over",
+        "2 cups vodka"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vodka",
+        "Alcoholic",
+        "Berry",
+        "Cocktail Party",
+        "Blueberry",
+        "Summer",
+        "Shower",
+        "Party",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Blueberry Cordial",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-cordial-200757"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-corn-muffins-10532.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-corn-muffins-10532.json
new file mode 100644
index 000000000..f49f46208
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-corn-muffins-10532.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the butter, the egg, the honey, the sugar, and the milk, stir the butter mixture into the flour mixture, stirring until the batter is just combined, and fold in the blueberries. Divide the batter among 12 buttered 1/2-cup muffin tins, bake the muffins in the middle of a preheated 425\u00b0F. oven for 15 to 20 minutes, or until they are golden and a tester comes out clean, and turn them out onto a rack."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup yellow cornmeal",
+        "1 tablespoon double-acting baking powder",
+        "1 teaspoon salt",
+        "1 stick (1/2 cup) unsalted butter, melted and cooled",
+        "1 large egg",
+        "1/3 cup honey",
+        "1/3 cup sugar",
+        "3/4 cup milk",
+        "2 cups picked over blueberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Side",
+        "Bake",
+        "Quick & Easy",
+        "Blueberry",
+        "Cornmeal",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Corn Muffins",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-corn-muffins-10532"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cornbread.json
new file mode 100644
index 000000000..7c85d09ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cornbread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.",
+        "Mix cornmeal, flour, sugar, baking powder, and salt in a bowl.  Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 cup cornmeal",
+        "1 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "3 teaspoons baking powder",
+        "1 teaspoon salt",
+        "2 eggs",
+        "2/3 cup milk",
+        "1/2 cup vegetable oil",
+        "2 cups blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cornbread",
+    "url": "http://allrecipes.com/recipe/228585/blueberry-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cornmeal-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cornmeal-muffins.json
new file mode 100644
index 000000000..519242b67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cornmeal-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.",
+        "Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients.  In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.",
+        "Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1/2 cup cornmeal",
+        "1/2 cup brown sugar",
+        "1/2 teaspoon salt",
+        "1 tablespoon baking powder",
+        "1 cup milk",
+        "1/2 cup butter, melted",
+        "1 egg, beaten",
+        "1 cup frozen blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cornmeal Muffins",
+    "url": "http://allrecipes.com/recipe/18347/blueberry-cornmeal-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cornmeal-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cornmeal-pancakes.json
new file mode 100644
index 000000000..461fd0295
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cornmeal-pancakes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 200 degrees F (95 degrees C).",
+        "In a small bowl combine the soy milk and water.",
+        "In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.",
+        "Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam."
+    ],
+    "ingredients": [
+        "1 cup soy milk",
+        "1/2 cup water",
+        "1 cup whole wheat flour",
+        "1/2 cup stone ground cornmeal",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup fresh blueberries",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cornmeal Pancakes",
+    "url": "http://allrecipes.com/recipe/13940/blueberry-cornmeal-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-cake.json
new file mode 100644
index 000000000..b41c347ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-cake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.",
+        "Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.",
+        "Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.",
+        "Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 cup water",
+        "3 large eggs",
+        "1/3 cup vegetable oil",
+        "Filling:",
+        "1/2 cup white sugar",
+        "1 teaspoon cornstarch",
+        "1/3 cup water",
+        "2 cups fresh blueberries",
+        "Icing:",
+        "1 (16 ounce) package confectioners' sugar",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/4 teaspoon vanilla extract",
+        "1 (8 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cream Cheese Cake",
+    "url": "http://allrecipes.com/recipe/234430/blueberry-cream-cheese-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-muffins.json
new file mode 100644
index 000000000..0be8cc655
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-muffins.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.",
+        "In a large bowl, combine 1 cup unbleached flour with buttermilk; let stand 5 minutes. Mix in 1 cup sugar, honey, oil and egg. Combine whole wheat flour, baking soda and salt in small bowl. Stir into white flour mixture just until moistened. Gently fold in the blueberries. Fill muffin cups with one tablespoon muffin batter, and one tablespoon filling. Top with one more tablespoon muffin batter.",
+        "To make the filling:  In a medium bowl, combine cream cheese, 1//2 cup sugar, 1 1/2 tablespoon flour, egg, sour cream and vanilla. Blend until smooth.",
+        "Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean."
+    ],
+    "ingredients": [
+        "1 cup unbleached all-purpose flour",
+        "1 1/4 cups buttermilk",
+        "1 cup white sugar",
+        "1/2 cup honey",
+        "1/4 cup olive oil",
+        "1 egg, lightly beaten",
+        "1 1/2 cups whole wheat flour",
+        "1 teaspoon salt",
+        "1 tablespoon baking soda",
+        "1 cup blueberries",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup white sugar",
+        "1 1/2 tablespoons unbleached all-purpose flour",
+        "1 egg",
+        "1/4 cup sour cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cream Cheese Muffins",
+    "url": "http://allrecipes.com/recipe/41581/blueberry-cream-cheese-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-pie.json
new file mode 100644
index 000000000..b0fe29f79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form.",
+        "Beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended.",
+        "Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "1 cup heavy whipping cream",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup confectioners' sugar",
+        "1 tablespoon lemon juice",
+        "1 teaspoon vanilla extract",
+        "1 (9 inch) baked pie crust",
+        "3 bananas, sliced",
+        "1 (16 ounce) can blueberry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cream Cheese Pie",
+    "url": "http://allrecipes.com/recipe/232159/blueberry-cream-cheese-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-pound-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-pound-cake-i.json
new file mode 100644
index 000000000..9b6c45f41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-pound-cake-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.",
+        "In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1/4 cup white sugar",
+        "3 eggs",
+        "1 (8 ounce) package cream cheese, room temperature",
+        "1/2 cup vegetable oil",
+        "1 teaspoon vanilla extract",
+        "1 1/4 cups blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cream Cheese Pound Cake I",
+    "url": "http://allrecipes.com/recipe/25967/blueberry-cream-cheese-pound-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-pound-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-pound-cake-ii.json
new file mode 100644
index 000000000..45b31e158
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-cheese-pound-cake-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.",
+        "Make Glaze:  In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (3.4 ounce) package instant vanilla pudding mix",
+        "1/4 cup white sugar",
+        "1/4 cup water",
+        "3/4 cup vegetable oil",
+        "3 eggs",
+        "1 (8 ounce) package cream cheese, room temperature",
+        "1 (16.5 ounce) can blueberries, drained, juice reserved",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cream Cheese Pound Cake II",
+    "url": "http://allrecipes.com/recipe/25968/blueberry-cream-cheese-pound-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-dessert.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-dessert.json
new file mode 100644
index 000000000..25dac21c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-dessert.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.",
+        "Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.",
+        "Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.",
+        "Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 1/4 cups graham cracker crumbs",
+        "6 tablespoons butter, melted",
+        "1/4 cup white sugar",
+        "Blueberry Cream:",
+        "3/4 cup cold water",
+        "1/2 cup white sugar",
+        "1 (.25 ounce) package unflavored gelatin",
+        "1 cup sour cream",
+        "1 (8 ounce) container blueberry-flavored yogurt",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup heavy whipping cream",
+        "1 cup blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cream Dessert",
+    "url": "http://allrecipes.com/recipe/231055/blueberry-cream-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-muffins.json
new file mode 100644
index 000000000..ed6a4418d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.",
+        "In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in  vanilla. In a separate bowl, stir together flour, salt and baking soda.",
+        "Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.",
+        "Bake in preheated oven for 20 minutes."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "2 cups white sugar",
+        "1 cup vegetable oil",
+        "1 teaspoon vanilla extract",
+        "4 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "2 cups sour cream",
+        "2 cups blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cream Muffins",
+    "url": "http://allrecipes.com/recipe/23294/blueberry-cream-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-pie.json
new file mode 100644
index 000000000..197da8ebc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.",
+        "In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.",
+        "Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.",
+        "Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F647378.jpg",
+    "ingredients": [
+        "1 recipe pastry for a (10 inch) single crust pie",
+        "1 cup white sugar",
+        "2  egg yolks",
+        "1 tablespoon quick-cooking tapioca",
+        "1 pinch salt",
+        "1 tablespoon lemon juice",
+        "\u00bc cup milk",
+        "1 quart fresh blueberries",
+        "2  egg whites",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cream Pie",
+    "url": "http://allrecipes.com/recipe/41442/blueberry-cream-pie/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-slushy.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-slushy.json
new file mode 100644
index 000000000..3c6921653
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cream-slushy.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the blueberries, strawberries, juice, yogurt and sugar into the container of a blender. Process until smooth. Add the ice cubes, and process until small enough to fit through a straw, but large enough to crunch on. Pour into glasses, and drink through straws."
+    ],
+    "ingredients": [
+        "1 cup frozen blueberries",
+        "1 cup frozen strawberries",
+        "1 cup pineapple and orange juice blend",
+        "1 cup vanilla yogurt",
+        "2 teaspoons sugar",
+        "6 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cream Slushy",
+    "url": "http://allrecipes.com/recipe/71955/blueberry-cream-slushy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-crisp-i.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-crisp-i.json
new file mode 100644
index 000000000..810b12ce0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-crisp-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.",
+        "Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream."
+    ],
+    "ingredients": [
+        "2 cups blueberries",
+        "1/4 cup margarine, softened",
+        "3/4 cup white sugar",
+        "1 cup self-rising flour",
+        "1/2 cup milk",
+        "3/4 cup white sugar",
+        "1 tablespoon cornstarch",
+        "1/4 teaspoon ground nutmeg",
+        "1 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Crisp I",
+    "url": "http://allrecipes.com/recipe/38686/blueberry-crisp-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-crisp-ii.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-crisp-ii.json
new file mode 100644
index 000000000..93063c59d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-crisp-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.",
+        "Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned."
+    ],
+    "ingredients": [
+        "4 cups fresh blueberries",
+        "1 cup all-purpose flour",
+        "3/4 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 cup mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Crisp II",
+    "url": "http://allrecipes.com/recipe/74967/blueberry-crisp-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-crumb-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumb-bars.json
new file mode 100644
index 000000000..5ca851916
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumb-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.",
+        "In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.",
+        "In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.",
+        "Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 teaspoon baking powder",
+        "3 cups all-purpose flour",
+        "1 cup shortening",
+        "1 egg",
+        "1/4 teaspoon salt (optional)",
+        "1 pinch ground cinnamon (optional)",
+        "4 cups fresh blueberries",
+        "1/2 cup white sugar",
+        "3 teaspoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Crumb Bars",
+    "url": "http://allrecipes.com/recipe/10462/blueberry-crumb-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-crumb-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumb-muffins.json
new file mode 100644
index 000000000..d83d184e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumb-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.",
+        "In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.",
+        "For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.",
+        "Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry."
+    ],
+    "ingredients": [
+        "1 1/3 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "1/3 cup brown sugar",
+        "1/2 teaspoon salt",
+        "2 1/2 teaspoons baking powder",
+        "1/3 cup vegetable oil",
+        "2 eggs",
+        "1/2 cup milk",
+        "1 1/2 cups blueberries",
+        "1/3 cup all-purpose flour",
+        "1/4 cup butter, softened",
+        "1 teaspoon ground cinnamon",
+        "1/3 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Crumb Muffins",
+    "url": "http://allrecipes.com/recipe/54356/blueberry-crumb-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-crumb-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumb-pie.json
new file mode 100644
index 000000000..080ef35ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumb-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.",
+        "In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.",
+        "Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack."
+    ],
+    "ingredients": [
+        "1 (9 inch) unbaked pie crust",
+        "3/4 cup white sugar",
+        "1/3 cup all-purpose flour",
+        "2 teaspoons grated lemon zest",
+        "1 tablespoon lemon juice",
+        "5 cups fresh or frozen blueberries",
+        "2/3 cup packed brown sugar",
+        "3/4 cup rolled oats",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "6 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Crumb Pie",
+    "url": "http://allrecipes.com/recipe/86150/blueberry-crumb-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-crumble-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumble-bars.json
new file mode 100644
index 000000000..67f85c12e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumble-bars.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.",
+        "Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.",
+        "Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.",
+        "Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 cups quick cooking oats",
+        "1 1/2 cups white sugar, divided",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon baking soda",
+        "3/4 cup cold butter",
+        "2 cups blueberries",
+        "2 tablespoons cornstarch",
+        "2 tablespoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Crumble Bars",
+    "url": "http://allrecipes.com/recipe/233555/blueberry-crumble-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-crumble-pie-366429.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumble-pie-366429.json
new file mode 100644
index 000000000..0eefa9a2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumble-pie-366429.json
@@ -0,0 +1,56 @@
+{
+    "directions": [
+        "Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour. DO AHEAD: Dough can be made up to 2 days ahead. Keep chilled.",
+        "Roll out dough on a lightly floured surface to a 13\" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.",
+        "Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375\u00b0F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.",
+        "Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.",
+        "Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.",
+        "Preheat oven to 375\u00b0. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.",
+        "Let pie cool on a wire rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature."
+    ],
+    "ingredients": [
+        "1 1/4 cups unbleached all-purpose flour plus more for surface",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1/2 teaspoon kosher salt",
+        "2/3 cup plus 3 tablespoons sugar",
+        "2 1/2 tablespoons cornstarch",
+        "1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice",
+        "5 cups (1 pound 10 ounces) fresh blueberries",
+        "3/4 cup unbleached all-purpose flour",
+        "3 tablespoons (packed) light brown sugar",
+        "1/2 teaspoons cinnamon",
+        "1/4 teaspoon salt",
+        "5 tablespoons unsalted butter, melted, cooled slightly",
+        "Special equipment: Use a 9\"-9 1/2\"-diameter glass or metal pie dish. You will need pie weights or dried beans to bake the crust."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Fourth of July",
+        "Thanksgiving",
+        "Mother's Day",
+        "Graduation",
+        "Father's Day",
+        "Backyard BBQ",
+        "Blueberry",
+        "Spice",
+        "Summer",
+        "Anniversary",
+        "Family Reunion",
+        "Cinnamon",
+        "Potluck",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Crumble Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-crumble-pie-366429"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-crumble.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumble.json
new file mode 100644
index 000000000..5b23ee12b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-crumble.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread pie filling into a 9x13 inch baking dish. Sprinkle evenly with lemon juice.",
+        "In a large bowl, stir together cake mix, nuts, and melted butter until mixture is crumbly. Sprinkle over pie filling.",
+        "Bake in preheated oven for 25 to 30 minutes, until top is light brown."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can blueberry pie filling",
+        "1 teaspoon lemon juice",
+        "1 (18.25 ounce) package white cake mix",
+        "1/2 cup chopped pecans",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Crumble",
+    "url": "http://allrecipes.com/recipe/16876/blueberry-crumble/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-crunch.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-crunch.json
new file mode 100644
index 000000000..adba658ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-crunch.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.",
+        "Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "2 cups fresh blueberries",
+        "1 1/2 cups pineapple chunks with juice",
+        "1 1/2 teaspoons all-purpose flour",
+        "Topping:",
+        "1 cup all-purpose flour",
+        "3/4 cup quick-cooking oats",
+        "2/3 cup dark brown sugar",
+        "3/4 teaspoon ground cinnamon",
+        "3/4 teaspoon sea salt",
+        "1/4 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Crunch",
+    "url": "http://allrecipes.com/recipe/241706/blueberry-crunch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-cucumber-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-cucumber-smoothie.json
new file mode 100644
index 000000000..9b767dae9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-cucumber-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend banana, cucumber, buttermilk, coconut water, and blueberry preserves together in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 frozen banana, cut into chunks",
+        "1/2 cucumber - peeled, seeded, and cut into chunks",
+        "3/4 cup buttermilk",
+        "1/4 cup coconut water",
+        "2 tablespoons blueberry preserves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Cucumber Smoothie",
+    "url": "http://allrecipes.com/recipe/239083/blueberry-cucumber-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-custard.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-custard.json
new file mode 100644
index 000000000..80200529e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-custard.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).  Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.",
+        "In a blender, combine eggs, honey, milk, vanilla, flour and salt.  Blend until smooth.  Pour over melted butter in hot dish.  Sprinkle blueberries on top.",
+        "Bake in preheated oven 20 to 25 minutes, until puffed and golden.  Sprinkle with nutmeg and confectioners' sugar."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "8 eggs",
+        "1/4 cup honey",
+        "2 1/2 cups milk",
+        "1 teaspoon vanilla extract",
+        "2/3 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 cup blueberries",
+        "1/2 teaspoon ground nutmeg",
+        "3 tablespoons confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Custard",
+    "url": "http://allrecipes.com/recipe/21159/blueberry-custard/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-delight-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-delight-muffins.json
new file mode 100644
index 000000000..d840d465d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-delight-muffins.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees  F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.",
+        "Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.",
+        "Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.",
+        "Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean."
+    ],
+    "ingredients": [
+        "Crumble Topping:",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons wheat germ",
+        "2 tablespoons brown sugar",
+        "1 tablespoon canola oil",
+        "Muffin Batter:",
+        "2 cups all-purpose flour",
+        "1/4 cup wheat germ",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "2 large eggs, beaten",
+        "2 (3.9 ounce) containers Mott's\u00ae Healthy Harvest Blueberry Delight Applesauce",
+        "1/2 cup brown sugar",
+        "1/4 cup canola oil",
+        "1 teaspoon vanilla extract",
+        "1 cup blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Delight Muffins",
+    "url": "http://allrecipes.com/recipe/239455/blueberry-delight-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-delight.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-delight.json
new file mode 100644
index 000000000..e649d893e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-delight.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.",
+        "Bake for 30 minutes. Allow to cool.",
+        "In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "3/4 cup butter",
+        "1 cup chopped pecans",
+        "2 (8 ounce) packages cream cheese",
+        "3 cups confectioners' sugar",
+        "1/2 teaspoon vanilla extract",
+        "2 (1.3 ounce) envelopes whipped topping mix",
+        "1 cup milk",
+        "1 (21 ounce) can blueberry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Delight",
+    "url": "http://allrecipes.com/recipe/15423/blueberry-delight/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-dessert.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-dessert.json
new file mode 100644
index 000000000..ee66d5bb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-dessert.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.",
+        "With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.",
+        "Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.",
+        "Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served."
+    ],
+    "ingredients": [
+        "1/2 cup softened butter",
+        "26 saltine crackers, crushed",
+        "1/2 cup chopped walnuts",
+        "4 large egg whites",
+        "1 cup white sugar",
+        "1 teaspoon cream of tartar",
+        "1 teaspoon white vinegar",
+        "1 teaspoon vanilla extract",
+        "1 (21 ounce) can blueberry pie filling",
+        "1 teaspoon lemon juice",
+        "1 cup heavy cream",
+        "1/2 teaspoon vanilla extract",
+        "2 tablespoons confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Dessert",
+    "url": "http://allrecipes.com/recipe/130669/blueberry-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-dream-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-dream-pie.json
new file mode 100644
index 000000000..8ff442dbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-dream-pie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie shell, baked",
+        "3 bananas",
+        "4 ounces cream cheese, softened",
+        "1/2 cup white sugar",
+        "1 (12 ounce) container frozen whipped topping, thawed",
+        "1/2 (21 ounce) can blueberry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Dream Pie",
+    "url": "http://allrecipes.com/recipe/23206/blueberry-dream-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-drop-cookies.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-drop-cookies.json
new file mode 100644
index 000000000..a76919768
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-drop-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest.  Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture.  Fold in the blueberries. Cover and chill for 4 hours.",
+        "Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.",
+        "Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup shortening",
+        "1/4 cup milk",
+        "1 egg",
+        "1 cup white sugar",
+        "1 teaspoon almond extract",
+        "1 1/2 teaspoons lemon zest",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Drop Cookies",
+    "url": "http://allrecipes.com/recipe/9652/blueberry-drop-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-dump-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-dump-cake.json
new file mode 100644
index 000000000..00cf615f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-dump-cake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix.  Pour butter over cake mix, do not stir.",
+        "Bake for 30 minutes, or until light brown.  Serve warm or cold. top with ice cream."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "4 cups fresh blueberries",
+        "1/2 cup white sugar",
+        "1/2 cup butter, melted",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Dump Cake",
+    "url": "http://allrecipes.com/recipe/7528/blueberry-dump-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-egg-and-cheese-bagel.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-egg-and-cheese-bagel.json
new file mode 100644
index 000000000..d4edb62a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-egg-and-cheese-bagel.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Toast bagel to desired doneness. Spread with butter.",
+        "Meanwhile, cook egg to desired doneness on a hotplate or in a microwave; salt and pepper to taste.",
+        "To assemble, place the slice of American cheese onto the cut side of the bottom half of the bagel. Place the cooked egg on top of the cheese, and top with the remaining half of bagel."
+    ],
+    "ingredients": [
+        "1 blueberry bagel, split",
+        "1 teaspoon butter",
+        "1 egg",
+        "salt and pepper to taste",
+        "1 slice American cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Egg and Cheese Bagel",
+    "url": "http://allrecipes.com/recipe/138135/blueberry-egg-and-cheese-bagel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-flax-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-flax-pancakes.json
new file mode 100644
index 000000000..3b410b034
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-flax-pancakes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Set a nonstick skillet over medium heat.",
+        "In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.",
+        "Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side."
+    ],
+    "ingredients": [
+        "1 1/2 cups dry pancake mix",
+        "1/2 cup flax seed meal",
+        "1 cup skim milk",
+        "2 eggs",
+        "1 cup fresh or thawed frozen blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Flax Pancakes",
+    "url": "http://allrecipes.com/recipe/92974/blueberry-flax-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-focaccia.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-focaccia.json
new file mode 100644
index 000000000..801460b3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-focaccia.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Brush a 9-by-13-inch rimmed baking sheet with 1 tablespoon of the olive oil. On a lightly floured work surface, roll the dough into an 8-by-12-inch rectangle. Transfer the rolled dough to the prepared pan and brush the top with the remaining tablespoon olive oil. Cover with a piece of plastic wrap and set aside in a warm, draft-free place until puffed and doubled in size, 2 hours.",
+        "Preheat the oven to 375 degrees F.",
+        "In a small bowl, mix together the sugar and cinnamon. Sprinkle half of the cinnamon sugar over the risen dough. Place the blueberries on top and press gently into the dough. Sprinkle the berries with the remaining cinnamon sugar and the salt.",
+        "Bake for 20 to 25 minutes, until golden brown around the edges and cooked through. Remove the focaccia from the pan to a wire rack to cool.",
+        "Cut into squares and serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "All-purpose flour, for dusting",
+        "One 1-pound loaf frozen bread dough, such as Bridgford, thawed",
+        "2 tablespoons sugar",
+        "1/4 teaspoon cinnamon",
+        "1 cup blueberries",
+        "Pinch of kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Focaccia Recipes",
+        "Blueberry",
+        "Fruit",
+        "Dessert"
+    ],
+    "title": "Blueberry Focaccia",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/blueberry-focaccia"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-freezer-jam.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-freezer-jam.json
new file mode 100644
index 000000000..d9df3bd69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-freezer-jam.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.",
+        "Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.",
+        "Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator."
+    ],
+    "ingredients": [
+        "4 cups white sugar",
+        "2 cups crushed blueberries",
+        "2 tablespoons lemon juice",
+        "1 (2 ounce) package powdered fruit pectin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Freezer Jam",
+    "url": "http://allrecipes.com/recipe/228807/blueberry-freezer-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-french-toast.json
new file mode 100644
index 000000000..a9c622d9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-french-toast.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.",
+        "The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).",
+        "Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.",
+        "To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly.  Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst.  Stir in butter until melted. Serve the sauce over squares of french toast."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf Italian bread, cut into 1-inch cubes",
+        "1 (8 ounce) package cream cheese, diced",
+        "1 cup blueberries",
+        "12 eggs",
+        "2 cups milk",
+        "1/3 cup maple syrup",
+        "1 cup white sugar",
+        "2 tablespoons cornstarch",
+        "1 cup water",
+        "1 cup blueberries",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry French Toast",
+    "url": "http://allrecipes.com/recipe/23307/blueberry-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-frozen-yogurt.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-frozen-yogurt.json
new file mode 100644
index 000000000..fa51f93a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-frozen-yogurt.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix blueberry jam, Greek yogurt, almond milk, stevia sweetener, lemon juice, vanilla extract, salt, and cinnamon together in a bowl.",
+        "Pour mixture into an ice cream maker; churn to the consistency of frozen yogurt according to manufacturer's instructions, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 cups blueberry jam",
+        "1 1/2 cups nonfat Greek yogurt",
+        "1/2 cup almond milk",
+        "3 tablespoons stevia sweetener (such as Truvia\u00ae), or more to taste",
+        "1 tablespoon lemon juice",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon sea salt",
+        "1/8 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Frozen Yogurt",
+    "url": "http://allrecipes.com/recipe/256692/blueberry-frozen-yogurt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-gelatin-mold.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-gelatin-mold.json
new file mode 100644
index 000000000..f85d4e341
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-gelatin-mold.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, stir 2 cups boiling water into the raspberry gelatin until dissolved.  Mix in blueberries and pineapple and pour into a 2 quart mold.  Let set in refrigerator until firm (about 2 hours).",
+        "In a small bowl, mix together the cream cheese, sour cream, sugar and vanilla until well blended.  Spread over the set gelatin and sprinkle with chopped pecans, if desired.  Refrigerate until serving."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "2 cups boiling water",
+        "1 (6 ounce) package raspberry flavored Jell-O\u00ae mix",
+        "1 (15 ounce) can blueberries",
+        "1 (8 ounce) can crushed pineapple",
+        "1 (8 ounce) package cream cheese, softened",
+        "\u00bd pint sour cream",
+        "3 tablespoons white sugar",
+        "2 teaspoons vanilla extract",
+        "\u00bc cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Gelatin Mold",
+    "url": "http://allrecipes.com/recipe/18407/blueberry-gelatin-mold/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-gelatin-salad.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-gelatin-salad.json
new file mode 100644
index 000000000..7cdbc8b06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-gelatin-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a mold, or glass baking dish, and refrigerate until set, at least 2 hours.",
+        "In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin. If using a mold, unmold the gelatin before applying topping."
+    ],
+    "ingredients": [
+        "2 (3 ounce) packages grape flavored Jell-O\u00ae mix",
+        "2 cups boiling water",
+        "1 (8 ounce) can crushed pineapple, undrained",
+        "1 (21 ounce) can blueberry pie filling",
+        "Topping:",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup sour cream",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Gelatin Salad",
+    "url": "http://allrecipes.com/recipe/57798/blueberry-gelatin-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-gingerbread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-gingerbread.json
new file mode 100644
index 000000000..aba848c96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-gingerbread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.",
+        "In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.",
+        "Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup vegetable oil",
+        "1 cup white sugar",
+        "3 tablespoons molasses",
+        "1 egg",
+        "2 cups all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground ginger",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup fresh or frozen blueberries",
+        "1 cup buttermilk",
+        "2 tablespoons sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Gingerbread",
+    "url": "http://allrecipes.com/recipe/60012/blueberry-gingerbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-granita.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-granita.json
new file mode 100644
index 000000000..bd2c1f641
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-granita.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.",
+        "Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve."
+    ],
+    "ingredients": [
+        "2 1/2 cups blueberries",
+        "1/2 cup white sugar",
+        "3/4 cup water",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Granita",
+    "url": "http://allrecipes.com/recipe/214468/blueberry-granita/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-grapefruit-salsa.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-grapefruit-salsa.json
new file mode 100644
index 000000000..3813fee7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-grapefruit-salsa.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Dice grapefruit into blueberry-size pieces and transfer to a large bowl. Add blueberries, onion, cilantro, lime juice, jalapeno pepper, and honey; mix well."
+    ],
+    "ingredients": [
+        "1/2 large pink grapefruit, peeled and membranes removed",
+        "1 cup blueberries",
+        "2 tablespoons minced red onion",
+        "2 tablespoons chopped fresh cilantro",
+        "1 tablespoon lime juice",
+        "1 jalapeno pepper, chopped",
+        "1 teaspoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Grapefruit Salsa",
+    "url": "http://allrecipes.com/recipe/223209/blueberry-grapefruit-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-grunt.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-grunt.json
new file mode 100644
index 000000000..106099965
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-grunt.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.",
+        "In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet.  Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans blueberries",
+        "1/2 cup white sugar",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "2 teaspoons lemon zest",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "3/4 cup milk",
+        "1/2 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Grunt",
+    "url": "http://allrecipes.com/recipe/12282/blueberry-grunt/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-habanero-salsa.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-habanero-salsa.json
new file mode 100644
index 000000000..7d44a13ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-habanero-salsa.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl."
+    ],
+    "ingredients": [
+        "2 cups fresh blueberries, divided",
+        "1 white onion, chopped",
+        "1 cup chopped purple Cherokee tomatoes",
+        "1 cup white sugar",
+        "8 habanero peppers, seeded and chopped",
+        "1/2 cup chopped cilantro",
+        "1/4 cup lime juice",
+        "5 cloves garlic, chopped",
+        "1 pinch Himalayan salt, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Habanero Salsa",
+    "url": "http://allrecipes.com/recipe/254654/blueberry-habanero-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-hand-pies-51175020.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-hand-pies-51175020.json
new file mode 100644
index 000000000..aea9abf00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-hand-pies-51175020.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Roll out dough on a floured surface to a 15x12\" rectangle. Cut into 6 rectangles.",
+        "Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.",
+        "Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "Buttery Pie Crust",
+        "All-purpose flour (for dusting)",
+        "2 cups blueberries (about 10 ounces)",
+        "1 teaspoon finely grated lemon zest",
+        "1 tablespoon fresh lemon juice",
+        "1/4 cup sugar",
+        "1/4 teaspoon kosher salt",
+        "1 large egg, whisked with 1 teaspoon water",
+        "1 tablespoon raw sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Blueberry",
+        "Summer",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Hand Pies",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-hand-pies-51175020"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-ice-cream-14209.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-ice-cream-14209.json
new file mode 100644
index 000000000..9a1fc1d77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-ice-cream-14209.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender pur\u00e9e mixture with milk just until smooth and stir in cream. Pour pur\u00e9e through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.",
+        "Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead."
+    ],
+    "ingredients": [
+        "2 cups picked-over blueberries",
+        "3/4 cup sugar",
+        "1/8 teaspoon salt",
+        "1 cup milk",
+        "1 1/2 cups heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Ice Cream Machine",
+        "Dessert",
+        "Freeze/Chill",
+        "Kid-Friendly",
+        "Frozen Dessert",
+        "Blueberry",
+        "Summer",
+        "Simmer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-ice-cream-14209"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-ice-cream-15388.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-ice-cream-15388.json
new file mode 100644
index 000000000..69424407b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-ice-cream-15388.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a large saucepan combine the blueberries, the sugar, the zest, and 1/4 cup water, boil the mixture, covered, for 5 minutes, stirring occasionally, and simmer it, uncovered, for 5 minutes. Discard the zest and pur\u00e9e the mixture in batches in a blender or food processor. Transfer the pur\u00e9e to a bowl and whisk in the Grand Marnier, the lemon juice, the vanilla, the salt, the heavy cream, and the half-and-half. Force the mixture through a very fine sieve set over another bowl and chill it, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions."
+    ],
+    "ingredients": [
+        "4 cups picked over blueberries",
+        "1 cup sugar",
+        "the zest of 1 navel orange, removed in strips with a vegetable peeler",
+        "2 tablespoons Grand Marnier, or other orange-flavored liqueur",
+        "3 tablespoons fresh lemon juice",
+        "1/2 teaspoon vanilla",
+        "1/8 teaspoon salt",
+        "2 cups heavy cream",
+        "1 cup half-and-half"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ice Cream Machine",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Blueberry",
+        "Summer",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-ice-cream-15388"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-ice-cream-pie-586.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-ice-cream-pie-586.json
new file mode 100644
index 000000000..b55b0b914
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-ice-cream-pie-586.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes.",
+        "Preheat oven to 350\u00b0F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely.",
+        "Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.)",
+        "Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve."
+    ],
+    "ingredients": [
+        "2 1/2 cups slivered blanched almonds, lightly toasted",
+        "5 tablespoons firmly packed golden brown sugar",
+        "1/4 teaspoon (generous) ground cardamom (optional)",
+        "5 tablespoons unsalted butter, melted",
+        "2 pints H\u00e4agen-Dazs Blueberry and Cream ice cream",
+        "1/2 cup chilled whipping cream",
+        "1 tablespoon sugar",
+        "1/4 teaspoon (generous) ground cardamom (optional)",
+        "2 cups blueberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dairy",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Frozen Dessert",
+        "Blueberry",
+        "Summer"
+    ],
+    "title": "Blueberry Ice Cream Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-ice-cream-pie-586"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-johnnycakes-with-maple-syrup-849.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-johnnycakes-with-maple-syrup-849.json
new file mode 100644
index 000000000..305472631
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-johnnycakes-with-maple-syrup-849.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Butter bottom of 13x9x2-inch baking pan. Mix first 5 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat milk and eggs in large bowl to blend. Stir in cornmeal mixture. Mix in blueberries. Transfer batter to prepared pan.",
+        "Bake until tester inserted into center of corn bread comes out clean, about 25 minutes. Cut into large squares and serve warm with maple syrup."
+    ],
+    "ingredients": [
+        "2 cups yellow cornmeal",
+        "1 cup all purpose flour",
+        "1/2 cup sugar",
+        "1 tablespoon baking powder",
+        "3/4 teaspoon salt",
+        "1/2 cup (stick) chilled butter, diced",
+        "1 1/2 cups milk",
+        "3 large eggs",
+        "2 cups frozen blueberries, unthawed",
+        "Warm maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Food Processor",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Blueberry",
+        "Cornmeal",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Johnnycakes with Maple Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-johnnycakes-with-maple-syrup-849"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-julep-51172810.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-julep-51172810.json
new file mode 100644
index 000000000..5dfa74b6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-julep-51172810.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Place the sugar and mint in a saucepan with 1 cup (250 ml) water and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat and allow to infuse for 30 minutes.",
+        "Place the blueberries and bourbon in a food processor or blender, and pour over the syrup, mint sprigs included. Blitz until completely smooth. Pour into six popsicle molds.",
+        "Place the molds in the freezer. Let set for 2 hours, insert the popsicle sticks, and allow to freeze until completely solid (about 4 more hours)."
+    ],
+    "ingredients": [
+        "1/2 cup (125 g) superfine sugar",
+        "4 sprigs mint",
+        "2 cups (225 g) blueberries",
+        "6 tablespoons bourbon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Blender",
+        "Berry",
+        "Dessert",
+        "Frozen Dessert",
+        "Blueberry",
+        "Spirit",
+        "Whiskey",
+        "Summer",
+        "Party",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Julep",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-julep-51172810"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-ketchup.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-ketchup.json
new file mode 100644
index 000000000..aada51810
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-ketchup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat vegetable oil in a saucepan over medium-high heat. Saute onion, garlic, and ginger in hot oil until the onion begins to turn translucent, 5 to 7 minutes.",
+        "Stir salt, cinnamon, cloves, cumin, cayenne pepper, and celery seed into the onion mixture; continue to cook, stirring frequently, until the onion is completely softened, 2 to 3 minutes more.",
+        "Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.",
+        "Blend the blueberry mixture with an immersion blender until the mixture is thick with no large chunks. Stir balsamic vinegar into blueberry mixture, reduce heat to low, and cook at a simmer until thickened to your liking, 10 to 15 minutes more."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1/2 small onion, diced",
+        "2 cloves garlic, minced",
+        "1 tablespoon grated fresh ginger root",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground cumin",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon celery seed",
+        "2 cups blueberries",
+        "1/4 cup packed brown sugar",
+        "2 tablespoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Ketchup",
+    "url": "http://allrecipes.com/recipe/237954/blueberry-ketchup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-bread-2368.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-bread-2368.json
new file mode 100644
index 000000000..dd94a3117
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-bread-2368.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.",
+        "Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.",
+        "Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack."
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "6 tablespoons (3/4 stick) unsalted butter, room temperature",
+        "1 1/3 cups sugar",
+        "2 large eggs",
+        "2 teaspoons grated lemon peel",
+        "1/2 cup milk",
+        "1 1/2 cups fresh blueberries or frozen, thawed, drained",
+        "3 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Berry",
+        "Citrus",
+        "Bake",
+        "Blueberry",
+        "Lemon",
+        "Summer",
+        "West Virginia"
+    ],
+    "title": "Blueberry-Lemon Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-lemon-bread-2368"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-bread.json
new file mode 100644
index 000000000..5ac2454ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.",
+        "In a medium bowl, mix flour, baking powder and salt together and set aside.",
+        "In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.",
+        "Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.",
+        "For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm."
+    ],
+    "ingredients": [
+        "1/3 cup butter, melted",
+        "1 cup white sugar",
+        "1 lemon, juiced",
+        "2 eggs",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup milk",
+        "2 tablespoons lemon zest",
+        "1 cup fresh blueberries",
+        "2 tablespoons lemon juice",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Lemon Bread",
+    "url": "http://allrecipes.com/recipe/15896/blueberry-lemon-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-breakfast-quinoa.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-breakfast-quinoa.json
new file mode 100644
index 000000000..d3aa79a31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-breakfast-quinoa.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.",
+        "Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.",
+        "Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve."
+    ],
+    "ingredients": [
+        "1 cup quinoa",
+        "2 cups nonfat milk",
+        "1 pinch salt",
+        "3 tablespoons maple syrup",
+        "1/2 lemon, zested",
+        "1 cup blueberries",
+        "2 teaspoons flax seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Lemon Breakfast Quinoa",
+    "url": "http://allrecipes.com/recipe/230830/blueberry-lemon-breakfast-quinoa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-cake-with-lemon-cream-cheese-frosting-105375.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-cake-with-lemon-cream-cheese-frosting-105375.json
new file mode 100644
index 000000000..0d37717de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-cake-with-lemon-cream-cheese-frosting-105375.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.",
+        "Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.",
+        "Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.",
+        "Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve."
+    ],
+    "ingredients": [
+        "2 cups plus 6 tablespoons cake flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "3 cups fresh blueberries (about three 4.4-ounce packages)",
+        "1 cup whole milk",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon grated lemon peel",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "1 1/2 cups sugar",
+        "4 large eggs",
+        "Lemon Cream Cheese Frosting",
+        "Lemon peel strips (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Blueberry",
+        "Lemon",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry-Lemon Cake with Lemon Cream Cheese Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-lemon-cake-with-lemon-cream-cheese-frosting-105375"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-corn-muffins-15255.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-corn-muffins-15255.json
new file mode 100644
index 000000000..9741e2a9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-corn-muffins-15255.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. and line six 1/3-cup muffin cups with paper liners.",
+        "Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.",
+        "Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days."
+    ],
+    "ingredients": [
+        "paper muffin cup liners",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "3/4 cup all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 cup yellow cornmeal",
+        "1/2 cup plus 1 tablespoon sugar",
+        "1 tablespoon freshly grated lemon zest",
+        "1/2 cup whole milk",
+        "2 large egg yolks",
+        "1/2 cup blueberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Citrus",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Quick & Easy",
+        "Blueberry",
+        "Lemon",
+        "Cornmeal",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Lemon Corn Muffins",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-lemon-corn-muffins-15255"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-cream-tarts-108364.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-cream-tarts-108364.json
new file mode 100644
index 000000000..024b5f44d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-cream-tarts-108364.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F with a baking sheet on middle rack.",
+        "Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)",
+        "Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)",
+        "While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.",
+        "Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar."
+    ],
+    "ingredients": [
+        "1 cup graham cracker crumbs",
+        "1 1/2 tablespoons granulated sugar",
+        "1/2 stick (4 tablespoons) unsalted butter, melted",
+        "2 tablespoons packed light brown sugar",
+        "1/4 cup sour cream",
+        "1/4 teaspoon vanilla",
+        "4 oz cream cheese, softened",
+        "1/2 teaspoon finely grated fresh lemon zest",
+        "1 1/3 cups blueberries (6 ounces)",
+        "Confectioners sugar for dusting",
+        "Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-ounces) ramekins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Citrus",
+        "Dessert",
+        "Bake",
+        "Cocktail Party",
+        "Picnic",
+        "Cream Cheese",
+        "Blueberry",
+        "Lemon",
+        "Vanilla",
+        "Summer",
+        "Sour Cream",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Lemon Cream Tarts",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-lemon-cream-tarts-108364"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-crumb-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-crumb-bars.json
new file mode 100644
index 000000000..9274f813e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-crumb-bars.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.",
+        "Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.",
+        "Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.",
+        "Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.",
+        "Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars."
+    ],
+    "ingredients": [
+        "CRUST:",
+        "2 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "2 teaspoons lemon zest",
+        "1 pinch salt",
+        "1/2 cup butter, chilled and diced",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "FILLING:",
+        "2 cups fresh blueberries",
+        "1/4 cup white sugar",
+        "1/8 teaspoon ground nutmeg",
+        "CRUMB TOPPING:",
+        "5 tablespoons butter, softened",
+        "1/2 cup packed brown sugar",
+        "3/4 cup all-purpose flour",
+        "1/4 cup confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry-Lemon Crumb Bars",
+    "url": "http://allrecipes.com/recipe/25028/blueberry-lemon-crumb-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-icebox-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-icebox-cake.json
new file mode 100644
index 000000000..87572fa89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-icebox-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Line a 9x5\" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.",
+        "Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/4 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.",
+        "Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.",
+        "Just before serving, mix blueberries into reserved jam and spoon over cake.",
+        "Cake can be made 2 days ahead. Cover and keep frozen."
+    ],
+    "ingredients": [
+        "8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature",
+        "3/4 cup powdered sugar",
+        "2 tablespoons finely grated lemon zest",
+        "2 1/2 cups chilled heavy cream",
+        "1 cup homemade or store-bought lemon curd, divided",
+        "16 graham crackers, divided",
+        "1 1/2 cups Blueberry\u2013Chia Seed Jam, divided",
+        "1/3 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chill",
+        "Cake",
+        "Blueberry",
+        "Milk/Cream",
+        "No-Cook",
+        "Yogurt",
+        "Cream Cheese"
+    ],
+    "title": "Blueberry-Lemon Icebox Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-lemon-icebox-cake"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-loaf.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-loaf.json
new file mode 100644
index 000000000..cbcf91417
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-loaf.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.",
+        "Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.",
+        "Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.",
+        "Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.",
+        "Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.",
+        "Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "1 lemon",
+        "1 tablespoon confectioners' sugar",
+        "3/4 cup white sugar",
+        "1/4 cup melted butter",
+        "2 eggs",
+        "1/4 cup sour cream",
+        "1/3 cup milk",
+        "1 2/3 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1 1/4 cups frozen blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Lemon Loaf",
+    "url": "http://allrecipes.com/recipe/167303/blueberry-lemon-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-pound-cake-10533.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-pound-cake-10533.json
new file mode 100644
index 000000000..c5117844c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-pound-cake-10533.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "In a small bowl whisk together the milk, the eggs, and the vanilla. Into a bowl sift together the flour, the baking powder, and the salt. In a large bowl with an electric mixer cream the butter with the granulated sugar, the brown sugar, and the zest until the mixture is light and fluffy, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and fold in 1 1/2 cups of the blueberries. Spoon one third of the batter into a greased and floured 10-inch (3-quart) bundt pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon half the remaining batter into the pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon the remaining batter into the pan, spreading it evenly, sprinkle the remaining blueberries over it, and bake the cake in the middle of a preheated 350\u00b0F. oven for 1 hour to 1 hour and 10 minutes, or until it is golden and a tester comes out clean.",
+        "Remove the cake from the oven, poke the top immediately all over with a wooden skewer, and brush it with half the syrup. Let the cake cool in the pan on a rack for 10 minutes, invert it onto the rack, and poke it all over with the skewer. Brush the cake with the remaining syrup.",
+        "In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat."
+    ],
+    "ingredients": [
+        "1/3 cup milk",
+        "6 large eggs",
+        "1 1/2 tablespoons vanilla extract",
+        "2 2/3 cups all-purpose flour",
+        "1 teaspoon double-acting baking powder",
+        "1 1/4 teaspoons salt",
+        "3 sticks (1 1/2 cups) unsalted butter, softened",
+        "1/2 cup granulated sugar",
+        "3/4 cup firmly packed light brown sugar",
+        "1/4 cup freshly grated lemon zest",
+        "3 cups picked over blueberries, tossed with 1 1/2 tablespoons flour",
+        "1/3 cup fresh lemon juice",
+        "1/2 cup granulated sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Blueberry",
+        "Lemon",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Lemon Pound Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-lemon-pound-cake-10533"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-pound-cake.json
new file mode 100644
index 000000000..3e7a7cfda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-pound-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries.  Spoon the batter into the prepared pan.",
+        "Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 cups butter, softened",
+        "3 cups white sugar",
+        "1 cup milk, room temperature",
+        "6 eggs",
+        "2 teaspoons lemon extract",
+        "1 tablespoon baking powder",
+        "4 cups unbleached all-purpose flour",
+        "1 teaspoon grated lemon zest",
+        "2 cups fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry-Lemon Pound Cake",
+    "url": "http://allrecipes.com/recipe/72747/blueberry-lemon-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-sauce-239050.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-sauce-239050.json
new file mode 100644
index 000000000..3c7e5bbd3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-sauce-239050.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using."
+    ],
+    "ingredients": [
+        "6 tablespoons sugar",
+        "4 teaspoons cornstarch",
+        "4 teaspoons fresh lemon juice",
+        "1 cup water",
+        "2 1/2 cups fresh blueberries, divided",
+        "1 teaspoon finely grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Berry",
+        "Citrus",
+        "Fruit",
+        "Dessert",
+        "Blueberry",
+        "Lemon",
+        "Summer",
+        "Vegan",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry-Lemon Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-lemon-sauce-239050"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-shortcake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-shortcake.json
new file mode 100644
index 000000000..9ecd023f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-shortcake.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat.",
+        "Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter.",
+        "Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.",
+        "Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.",
+        "Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.",
+        "Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.",
+        "Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.",
+        "Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1/3 cup water",
+        "2 tablespoons cornstarch",
+        "2 cups blueberries",
+        "2 eggs",
+        "3 egg yolks",
+        "1/2 cup white sugar",
+        "2 tablespoons milk",
+        "1/4 teaspoon salt",
+        "2 large lemons, zested and juiced",
+        "1/3 cup butter, cut into small pieces",
+        "3 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1 cup milk",
+        "1 1/2 teaspoons lemon extract",
+        "1 teaspoon coconut extract",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon butter extract",
+        "1/2 teaspoon almond extract",
+        "3 cups white sugar",
+        "1 cup butter, softened",
+        "1/2 cup shortening",
+        "5 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Lemon Shortcake",
+    "url": "http://allrecipes.com/recipe/222845/blueberry-lemon-shortcake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-sprouted-rice-and-qui.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-sprouted-rice-and-qui.json
new file mode 100644
index 000000000..0ef4b7e8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-sprouted-rice-and-qui.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine 2 cups milk, rice & quinoa medley and salt in large saucepan. Bring to boil over medium-high heat. Reduce to simmer. Cover and cook about 32 minutes or until liquid is absorbed. Remove from heat. Let stand, 10 minutes. Fluff with fork.",
+        "Heat remaining 1/2 cup milk. Blend milk, syrup and lemon peel into rice & quinoa medley. Gently stir in blueberries."
+    ],
+    "ingredients": [
+        "2 1/2 cups vanilla-flavored almond milk",
+        "1 cup truRoots\u00ae Sprouted Rice & Quinoa Medley",
+        "1/8 teaspoon fine sea salt",
+        "3 tablespoons pure maple syrup",
+        "1/2 teaspoon finely grated lemon peel",
+        "1 cup blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Lemon Sprouted Rice and Quinoa Cereal",
+    "url": "http://allrecipes.com/recipe/255062/blueberry-lemon-sprouted-rice-and-qui/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-tart-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-tart-recipe.json
new file mode 100644
index 000000000..142d90c30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-tart-recipe.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.",
+        "Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.",
+        "To bake the shell, heat the oven to 350 degrees F.",
+        "Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.",
+        "Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2 tablespoons sugar",
+        "Pinch kosher salt",
+        "1/2 cup (1 stick) unsalted butter, cold, in chunks",
+        "1 large egg, separated",
+        "2 tablespoons ice water, plus 1 teaspoon",
+        "4 large eggs",
+        "1 1/2 cups sugar",
+        "1 cup fresh lemon juice (about 5 lemons)",
+        "1/4 cup heavy cream",
+        "1 lemon, zested",
+        "Pinch kosher salt",
+        "1 pint blueberries"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Blueberry Pie",
+        "Blueberry",
+        "Fruit",
+        "Pie Recipes",
+        "Easter Desserts",
+        "Dessert",
+        "Easter",
+        "Holiday",
+        "Baking",
+        "American",
+        "Lemon Recipes",
+        "4th of July",
+        "Recipes for Parties",
+        "Spring",
+        "Summer"
+    ],
+    "title": "Blueberry-Lemon Tart",
+    "url": "http://www.foodnetwork.com/recipes/tyler-florence/blueberry-lemon-tart-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-walnut-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-walnut-bread.json
new file mode 100644
index 000000000..94aa8e786
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-walnut-bread.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.",
+        "In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.",
+        "In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.",
+        "Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.",
+        "Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.",
+        "To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.",
+        "Brush glaze over bread while still warm."
+    ],
+    "ingredients": [
+        "1 cup walnuts, chopped",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup granulated sugar",
+        "2 tablespoons lemon zest",
+        "3/4 cup buttermilk",
+        "2 eggs",
+        "1 teaspoon pure vanilla extract",
+        "2 tablespoons unsalted butter, melted",
+        "2 tablespoons canola oil",
+        "1 cup fresh or frozen blueberries",
+        "Glaze:",
+        "3 tablespoons granulated sugar",
+        "2 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Lemon Walnut Bread",
+    "url": "http://allrecipes.com/recipe/215737/blueberry-lemon-walnut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-yogurt-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-yogurt-muffins.json
new file mode 100644
index 000000000..28852cb4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lemon-yogurt-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Spray 12-cup regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.",
+        "Stir together yogurt, Fleischmann's and Egg Beaters in small bowl. Pour yogurt mixture into center of dry ingredients; stir just until blended using rubber spatula. Do not overmix. Fold in blueberries and lemon peel.",
+        "Divide batter evenly between prepared muffin cups. Bake 15 minutes or until wooden pick inserted near centers comes out clean. Cool in pan 5 minutes. Remove from muffin cups and cool completely on wire rack."
+    ],
+    "ingredients": [
+        "PAM\u00ae Coconut Oil No-Stick Cooking Spray",
+        "1 1/2 cups Ultragrain\u00ae All Purpose Flour",
+        "1 cup quick-cooking rolled oats",
+        "1/2 cup firmly packed brown sugar",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 1/2 cups plain nonfat yogurt",
+        "4 tablespoons Fleischmann's\u00ae Unsalted-stick, melted",
+        "1/4 cup Egg Beaters\u00ae Original",
+        "1 cup fresh blueberries or frozen, thawed and drained",
+        "1 teaspoon grated lemon peel (zest)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Lemon Yogurt Muffins",
+    "url": "http://allrecipes.com/recipe/238934/blueberry-lemon-yogurt-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lime-ice-pops-1222203.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lime-ice-pops-1222203.json
new file mode 100644
index 000000000..741f4f2fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lime-ice-pops-1222203.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Simmer blueberries, 3/4 cup sugar, and water in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until blueberries burst and collapse, 3 to 5 minutes. Pur\u00e9e with lime juice in a blender until smooth. (Use caution when blending hot liquids.) Blend in sugar to taste. Pour into molds and freeze until slushy, about 45 minutes. Insert sticks and continue to freeze until completely hardened, at least 3 hours and up to 1 week."
+    ],
+    "ingredients": [
+        "3 cups fresh or frozen blueberries (not thawed), preferably wild (about 1 lb)",
+        "3/4 cup sugar, or to taste",
+        "1/2 cup water",
+        "1/3 cup fresh lime juice",
+        "Special equipment: 8 to 12 ice pop molds and sticks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Citrus",
+        "Fruit",
+        "Dessert",
+        "Freeze/Chill",
+        "Vegetarian",
+        "Quick & Easy",
+        "Blueberry",
+        "Lime",
+        "Summer",
+        "Gourmet",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry-Lime Ice Pops",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-lime-ice-pops-1222203"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-lime-mold.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-lime-mold.json
new file mode 100644
index 000000000..890ae01ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-lime-mold.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.",
+        "When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve."
+    ],
+    "ingredients": [
+        "1 (3 ounce) package lime flavored Jell-O\u00ae mix",
+        "1 tablespoon sugar",
+        "2 tablespoons lime juice",
+        "1 1/2 cups boiling water",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "1 pint fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Lime Mold",
+    "url": "http://allrecipes.com/recipe/51800/blueberry-lime-mold/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-limeade.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-limeade.json
new file mode 100644
index 000000000..fe9415500
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-limeade.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Blend blueberries, sugar, lime juice, and 1 cup water together in a blender; pour into a pitcher. Add remaining water and stir."
+    ],
+    "ingredients": [
+        "2 cups fresh blueberries",
+        "1/2 cup white sugar, or to taste",
+        "1/3 cup freshly squeezed lime juice",
+        "6 cups water, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Limeade",
+    "url": "http://allrecipes.com/recipe/244846/blueberry-limeade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-liquor.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-liquor.json
new file mode 100644
index 000000000..7bb33a5cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-liquor.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mash thawed blueberries with a fork in a bowl, then place into a 1-quart canning jar. Add the lemon zest, cloves, and vodka.",
+        "Seal the jar tightly with its lid and place in a cool, dark place. Allow the vodka to stand for 3 months, shaking the jar gently every few days.",
+        "After 3 months, strain out the blueberries, and filter the vodka through cheesecloth into another 1-quart jar. Pour in the simple syrup, seal the jar tightly with its lid, and shake until the syrup has dissolved.",
+        "Again place into a cool, dark place, and age for at least a month. When ready to bottle, filter again through cheesecloth, then pour into a decorative bottle of your choice."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package frozen blueberries, thawed",
+        "1/2 lemon, zested",
+        "3 whole cloves",
+        "1 1/2 cups vodka",
+        "3/4 cup simple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Liquor",
+    "url": "http://allrecipes.com/recipe/139803/blueberry-liquor/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-loaf.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-loaf.json
new file mode 100644
index 000000000..82f7c198d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-loaf.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.",
+        "Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "3/4 cup white sugar",
+        "2 teaspoons baking powder",
+        "1/8 teaspoon salt",
+        "1/2 cup milk",
+        "1/4 cup vegetable oil",
+        "1 egg",
+        "1/2 teaspoon vanilla extract",
+        "1 1/2 cups blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Loaf",
+    "url": "http://allrecipes.com/recipe/229694/blueberry-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-mango-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-mango-smoothie.json
new file mode 100644
index 000000000..250cc4c59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-mango-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Grind chia seeds in a food processor until pulverized; add yogurt, mango juice, blueberries, mango, and vanilla extract and blend until smooth."
+    ],
+    "ingredients": [
+        "1 tablespoon chia seeds",
+        "1 (6 ounce) container vanilla yogurt",
+        "1/2 cup mango juice",
+        "1/4 cup fresh blueberries",
+        "1/4 cup fresh mango chunks",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Mango Smoothie",
+    "url": "http://allrecipes.com/recipe/222061/blueberry-mango-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-maple-syrup-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-maple-syrup-oatmeal.json
new file mode 100644
index 000000000..86fd7fe2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-maple-syrup-oatmeal.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine oatmeal and milk together in a microwave-safe bowl; heat in microwave until warm and thickened, about 30 seconds. Stir blueberries and maple syrup into oatmeal."
+    ],
+    "ingredients": [
+        "1/2 cup instant oatmeal",
+        "1/2 cup whole milk",
+        "2 tablespoons fresh blueberries, or more to taste",
+        "1 tablespoon pure maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Maple Syrup Oatmeal",
+    "url": "http://allrecipes.com/recipe/242138/blueberry-maple-syrup-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-meringue-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-meringue-pie.json
new file mode 100644
index 000000000..7f18dcad4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-meringue-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.",
+        "Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.",
+        "Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie shell, partially baked",
+        "4 cups blueberries",
+        "1 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "3 tablespoons cornstarch",
+        "2 tablespoons lemon juice",
+        "2 egg whites",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Meringue Pie",
+    "url": "http://allrecipes.com/recipe/59669/blueberry-meringue-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-mint-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-mint-smoothie.json
new file mode 100644
index 000000000..0be5348c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-mint-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend blueberries, water, mint leaves, avocado, orange juice, and lemon juice in a blender until smooth."
+    ],
+    "ingredients": [
+        "2 cups frozen blueberries",
+        "1 cup water",
+        "1 cup fresh mint leaves",
+        "1 avocado, peeled and pitted",
+        "1/2 cup orange juice",
+        "2 teaspoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Mint Smoothie",
+    "url": "http://allrecipes.com/recipe/235345/blueberry-mint-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-mojito-tea-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-mojito-tea-bread.json
new file mode 100644
index 000000000..033863973
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-mojito-tea-bread.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.",
+        "Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup whole wheat pastry flour",
+        "1 teaspoon salt",
+        "4 1/2 teaspoons baking powder",
+        "2 eggs",
+        "3/4 cup white sugar",
+        "3/4 cup sucanat",
+        "1/2 cup grapeseed oil",
+        "1 cup half-and-half cream",
+        "1 1/2 teaspoons rum flavored extract",
+        "1 teaspoon vanilla extract",
+        "1 lime, zested",
+        "1 tablespoon minced fresh spearmint",
+        "2 cups fresh blueberries",
+        "1 tablespoon turbinado sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Mojito Tea Bread",
+    "url": "http://allrecipes.com/recipe/214819/blueberry-mojito-tea-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-monkey-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-monkey-bread.json
new file mode 100644
index 000000000..dc913d3fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-monkey-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Thoroughly grease a 10 x 4 inch tube pan.",
+        "Mix sugar and cinnamon.  Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture.  Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.",
+        "Place blueberries between biscuit pieces, creating a mosaic effect.  Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.",
+        "In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries.  Bring to a boil, then reduce heat.  Cook, stirring frequently until sugar is dissolved and margarine is melted.  Pour over biscuits in pan.",
+        "Bake for 65 minutes or until done.  Lift or turn out onto a cake plate."
+    ],
+    "ingredients": [
+        "2/3 cup white sugar",
+        "1 tablespoon ground cinnamon",
+        "4 (10 ounce) cans refrigerated buttermilk biscuit dough",
+        "1 1/4 cups frozen blueberries, dry pack",
+        "2/3 cup white sugar",
+        "10 tablespoons margarine",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon ground cinnamon",
+        "1 cup frozen blueberries, dry pack"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Monkey Bread",
+    "url": "http://allrecipes.com/recipe/6853/blueberry-monkey-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-i.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-i.json
new file mode 100644
index 000000000..34335d5dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.",
+        "In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)",
+        "Fill cups 2/3 full.  Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup milk",
+        "1/3 cup vegetable oil",
+        "1 egg",
+        "1 cup fresh blueberries",
+        "1 teaspoon grated lemon zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Muffins I",
+    "url": "http://allrecipes.com/recipe/7905/blueberry-muffins-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-ii.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-ii.json
new file mode 100644
index 000000000..13b06900b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).  Use vegetable oil spray to grease 12-cup muffin tin.  Set aside.",
+        "Mix 1/4 cup of the flour with the blueberries.  Set aside.  Beat egg white and 1 tablespoon oil lightly in bowl.  Stir in milk and melted margarine or oil.",
+        "In separate bowl, mix together flour, baking powder, salt, and sugar.  Sift dry ingredient mixture over egg white mixture.  Stir just long enough to moisten flour.  The batter will look lumpy.  DO NOT OVERMIX.  Fold in blueberries.  Fill each tin two-thirds full with batter.  Bake in preheated oven 20-25 minutes or until golden brown."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 cup fresh blueberries",
+        "1 egg white",
+        "1 tablespoon vegetable oil",
+        "1/2 cup skim milk",
+        "2 tablespoons margarine, melted",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Muffins II",
+    "url": "http://allrecipes.com/recipe/6846/blueberry-muffins-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-on-steroids.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-on-steroids.json
new file mode 100644
index 000000000..19a062898
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-on-steroids.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.",
+        "Mix oat flour, whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder together in a bowl. Combine yogurt, milk, egg whites, canola oil, honey, and vanilla extract together in a separate bowl. Add yogurt mixture to flour mixture; stir to combine. Fold blueberries and pecans into batter. Spoon batter into prepared muffin cups.",
+        "Bake muffins in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1263&h=661&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F968415.jpg",
+    "ingredients": [
+        "1 cup oat flour",
+        "1 cup whole wheat flour",
+        "1 cup oat bran",
+        "1 cup multi-grain hot cereal with flaxseed (such as Hodgson Mill Multi Grain with Flaxseed Hot Cereal\u00ae)",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground allspice",
+        "1 teaspoon baking powder",
+        "1 cup vanilla fat-free yogurt",
+        "1 cup skim milk",
+        "2  egg whites, lightly beaten",
+        "2 tablespoons canola oil",
+        "2 tablespoons honey",
+        "2 teaspoons vanilla extract",
+        "1 cup fresh blueberries",
+        "1 cup pecan halves (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Muffins on Steroids",
+    "url": "http://allrecipes.com/recipe/228019/blueberry-muffins-on-steroids/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-with-lemon-blackberry-glaze-354034.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-with-lemon-blackberry-glaze-354034.json
new file mode 100644
index 000000000..3363110b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-muffins-with-lemon-blackberry-glaze-354034.json
@@ -0,0 +1,56 @@
+{
+    "directions": [
+        "To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.",
+        "Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. Place the pan in the dehydrator and dehydrate at 104\u00b0F for 4 to 6 hours, until the batter is dry and to desired consistency.",
+        "To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.",
+        "To serve, frost each muffin with the glaze.",
+        "Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104\u00b0F for an hour or two before serving."
+    ],
+    "ingredients": [
+        "1 2/3 cups almond meal",
+        "1 cup golden flax meal (about 3/4 cup whole seeds ground into powder)",
+        "1/4 teaspoon sea salt",
+        "2 tablespoons agave syrup",
+        "1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean",
+        "1 tablespoon liquid coconut oil",
+        "1/3 cup filtered water, as needed",
+        "1 1/2 cups fresh or frozen blueberries",
+        "1/2 cup cashews, ground into a fine powder",
+        "2 tablespoons blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve)",
+        "2 tablespoons lemon juice (from about 1/2 lemon)",
+        "2 tablespoons agave syrup",
+        "1 tablespoon filtered water, as needed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Berry",
+        "Citrus",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Fourth of July",
+        "Picnic",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Blackberry",
+        "Blueberry",
+        "Lemon",
+        "Tree Nut",
+        "Cashew",
+        "Summer",
+        "Birthday",
+        "Shower",
+        "Vegan",
+        "Raw",
+        "Party",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Muffins with Lemon Blackberry Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-muffins-with-lemon-blackberry-glaze-354034"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-mystery-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-mystery-cake.json
new file mode 100644
index 000000000..d3c01c2e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-mystery-cake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.",
+        "Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.",
+        "Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.",
+        "Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes."
+    ],
+    "ingredients": [
+        "2 cups fresh blueberries",
+        "2 teaspoons lemon juice",
+        "3/4 cup white sugar",
+        "3 tablespoons butter, softened",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup milk",
+        "Topping:",
+        "1/2 cup white sugar",
+        "1 tablespoon cornstarch",
+        "1/2 teaspoon salt",
+        "1 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Mystery Cake",
+    "url": "http://allrecipes.com/recipe/233342/blueberry-mystery-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-nectarine-crisp-109714.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-nectarine-crisp-109714.json
new file mode 100644
index 000000000..3a2d916e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-nectarine-crisp-109714.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Combine flour and brown sugar in medium bowl; whisk to blend. Add butter and rub in with fingertips until small moist clumps form.",
+        "Preheat oven to 375\u00b0F. Butter 13x9x2-inch glass baking dish. Mix nectarines and blueberries in large bowl. Stir 1/4 cup Port, cornstarch, and vanilla in small cup until cornstarch dissolves. Combine remaining 3/4 cup Port and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil; continue to boil 3 minutes, whisking occasionally. Whisk in cornstarch mixture and stir until thick and clear, about 30 seconds. Gently stir Port mixture into fruit.",
+        "Transfer filling to prepared baking dish. Sprinkle topping evenly over. Bake crisp until nectarines are tender, filling bubbles thickly, and topping is crisp and brown, about 40 minutes. Cool 15 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1 1/2 cups all purpose flour",
+        "3/4 cup (packed) golden brown sugar",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
+        "2 pounds large nectarines (about 6), halved, pitted, each half cut into 4 wedges",
+        "4 cups fresh blueberries",
+        "1 cup ruby Port, divided",
+        "2 tablespoons cornstarch",
+        "1 teaspoon vanilla extract",
+        "1/2 cup sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Blueberry",
+        "Nectarine",
+        "Port",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry-Nectarine Crisp",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-nectarine-crisp-109714"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-nut-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-nut-muffins.json
new file mode 100644
index 000000000..664eec68d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-nut-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.",
+        "Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "3 tablespoons white sugar",
+        "4 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 egg",
+        "1 cup milk",
+        "1/4 cup vegetable oil",
+        "1 cup blueberries",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Nut Muffins",
+    "url": "http://allrecipes.com/recipe/214372/blueberry-nut-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-nut-oat-bran-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-nut-oat-bran-muffins.json
new file mode 100644
index 000000000..109eccbbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-nut-oat-bran-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.",
+        "In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.",
+        "Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "1 1/2 cups oat bran",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup packed brown sugar",
+        "2 teaspoons baking soda",
+        "2 teaspoons baking powder",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1 1/8 cups applesauce",
+        "1/2 cup egg substitute",
+        "2 tablespoons canola oil",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups blueberries",
+        "1/4 cup chopped pecans",
+        "1/2 cup low fat granola"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Nut Oat Bran Muffins",
+    "url": "http://allrecipes.com/recipe/50631/blueberry-nut-oat-bran-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-oat-dream-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-oat-dream-bars.json
new file mode 100644
index 000000000..4fe26c5f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-oat-dream-bars.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.",
+        "Mix oats, brown sugar, all-purpose flour, and whole wheat flour together in a bowl; cut in butter until mixture resembles coarse crumbs. Press half the oat mixture into the prepared baking dish.",
+        "Bake in the preheated oven until crust is set, about 12 minutes. Set aside to cool.",
+        "Beat cream cheese and white sugar together in a bowl using an electric mixer until smooth; add egg, lemon juice, lemon zest, and vanilla extract. Beat mixture until smooth; fold in blueberries. Pour filling onto the baked crust; top with remaining oat mixture.",
+        "Bake until bars are lightly browned, about 30 minutes. Cool in refrigerator, 1 to 2 hours."
+    ],
+    "ingredients": [
+        "1 cup quick-cooking oats",
+        "3/4 cup light brown sugar",
+        "1/2 cup all-purpose flour",
+        "1/2 cup whole wheat flour",
+        "1/2 cup butter",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup white sugar",
+        "1 egg",
+        "2 tablespoons lemon juice",
+        "1 tablespoon lemon zest",
+        "1 teaspoon vanilla extract",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Oat Dream Bars",
+    "url": "http://allrecipes.com/recipe/233087/blueberry-oat-dream-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-oat-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-oat-muffins.json
new file mode 100644
index 000000000..bc0041650
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-oat-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.",
+        "In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.",
+        "Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.",
+        "Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup quick cooking oats",
+        "1/2 cup orange juice",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1 1/4 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1/2 cup vegetable oil",
+        "1 egg, beaten",
+        "1 cup fresh blueberries",
+        "2 teaspoons white sugar",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Oat Muffins",
+    "url": "http://allrecipes.com/recipe/33155/blueberry-oat-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-breakfast-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-breakfast-bars.json
new file mode 100644
index 000000000..09c252b2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-breakfast-bars.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.",
+        "Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.",
+        "Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares."
+    ],
+    "ingredients": [
+        "1 cup whole oats",
+        "1 cup oat flour",
+        "1/2 cup brown sugar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1/2 cup almond milk",
+        "2 eggs",
+        "1/4 cup melted butter",
+        "1 teaspoon vanilla extract",
+        "1 cup fresh blueberries",
+        "1/2 cup chopped walnuts",
+        "1/3 cup shredded coconut (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Oatmeal Breakfast Bars",
+    "url": "http://allrecipes.com/recipe/245913/blueberry-oatmeal-breakfast-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-chia-seed-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-chia-seed-muffins.json
new file mode 100644
index 000000000..6b7997858
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-chia-seed-muffins.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.",
+        "Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.",
+        "Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.",
+        "Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup white sugar",
+        "2 1/2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 cup rolled oats",
+        "1/2 cup chia seeds",
+        "1 cup orange juice",
+        "1/2 cup applesauce",
+        "1/2 cup cooking oil",
+        "2 eggs, beaten",
+        "2 cups blueberries",
+        "2 tablespoons brown sugar",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Oatmeal Chia Seed Muffins",
+    "url": "http://allrecipes.com/recipe/233897/blueberry-oatmeal-chia-seed-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-chocolate-chip-cook.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-chocolate-chip-cook.json
new file mode 100644
index 000000000..f3c2e3e24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-chocolate-chip-cook.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.",
+        "Whisk flour, baking powder, and baking soda together in a bowl.",
+        "Beat sugar and butter together in a bowl with an electric mixer until light and fluffy; add eggs and beat until creamy and smooth. Add oats, chocolate chips, and blueberry jam; beat until evenly distributed. Mix flour mixture into blueberry jam mixture until just combined. Drop spoonfuls of dough, 2-inches apart, on prepared baking sheet.",
+        "Bake in the preheated oven until golden brown, about 10 minutes. Transfer to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1 cup white sugar",
+        "1/2 cup butter, softened",
+        "2 eggs",
+        "1 cup quick oats",
+        "1 cup chocolate chips",
+        "1/2 cup blueberry jam"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Oatmeal Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/238142/blueberry-oatmeal-chocolate-chip-cook/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-cookies.json
new file mode 100644
index 000000000..6b145baef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.",
+        "Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.",
+        "Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.",
+        "Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.",
+        "Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter, softened",
+        "1/2 cup brown sugar",
+        "5 tablespoons white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "3/4 cup old-fashioned rolled oats",
+        "1/2 cup dried blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/231981/blueberry-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-pancakes.json
new file mode 100644
index 000000000..e792cfc69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-pancakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.",
+        "Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.",
+        "Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "2 cups rolled oats",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "2 eggs",
+        "1/3 cup honey",
+        "1/4 cup almond milk",
+        "1 tablespoon coconut oil, or as desired",
+        "1 teaspoon vanilla extract",
+        "1 cup blueberries",
+        "1 teaspoon coconut oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Oatmeal Pancakes",
+    "url": "http://allrecipes.com/recipe/238157/blueberry-oatmeal-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-scones.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-scones.json
new file mode 100644
index 000000000..291935209
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal-scones.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking sheet.",
+        "Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.",
+        "Bake in preheated oven until lightly browned, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups rolled oats",
+        "1/2 cup whole wheat flour",
+        "1/2 cup all-purpose flour",
+        "1/3 cup white sugar",
+        "3/4 teaspoon baking soda",
+        "3/4 teaspoon baking powder",
+        "6 tablespoons butter, cubed",
+        "3/4 cup milk",
+        "1 cup fresh blueberries or frozen blueberries, thawed",
+        "1/2 cup pecans",
+        "2 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Oatmeal Scones",
+    "url": "http://allrecipes.com/recipe/158054/blueberry-oatmeal-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal.json
new file mode 100644
index 000000000..2d1a04488
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-oatmeal.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired cereal consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal."
+    ],
+    "ingredients": [
+        "1 1/3 cups water",
+        "1 pinch salt",
+        "2/3 cup quick oats",
+        "1 tablespoon crushed flax seed",
+        "1 tablespoon brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon vanilla extract",
+        "1/2 cup milk (optional)",
+        "1/4 cup fresh blueberries, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Oatmeal",
+    "url": "http://allrecipes.com/recipe/238143/blueberry-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-or-cherry-dessert.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-or-cherry-dessert.json
new file mode 100644
index 000000000..c9d6f77bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-or-cherry-dessert.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt the butter or margarine, and add 1 cup sugar and the graham crackers.  Press this mixture into a 9x13 pan.",
+        "Beat the eggs.  Gradually beat cream cheese, sugar, and vanilla into the eggs.",
+        "Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.",
+        "Pour blueberry or cherry pie filling over the top of the baked dessert.  Spread nondairy whipped topping on top of fruit.  Refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 cups white sugar",
+        "36 graham crackers, crushed",
+        "4 eggs",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 teaspoon vanilla extract",
+        "2 (21 ounce) cans blueberry pie filling",
+        "1 (16 ounce) package frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry or Cherry Dessert",
+    "url": "http://allrecipes.com/recipe/12090/blueberry-or-cherry-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-bran-muffin.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-bran-muffin.json
new file mode 100644
index 000000000..5742b4f9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-bran-muffin.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.",
+        "Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "1/2 cup oat bran",
+        "1 cup wheat bran",
+        "1/2 cup sour cream",
+        "1/2 cup milk",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "2/3 cup brown sugar",
+        "1/2 teaspoon salt",
+        "1 cup fresh blueberries",
+        "1/3 cup vegetable oil",
+        "1 orange, juiced and zested",
+        "1 egg",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Orange Bran Muffin",
+    "url": "http://allrecipes.com/recipe/203216/blueberry-orange-bran-muffin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-bread.json
new file mode 100644
index 000000000..fc5d32d97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.",
+        "In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "3/4 cup packed brown sugar",
+        "1 tablespoon baking powder",
+        "1 teaspoon salt",
+        "1/4 cup margarine, softened",
+        "2 eggs",
+        "2 tablespoons orange zest",
+        "1/2 cup milk",
+        "1/2 cup orange juice",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Orange Bread",
+    "url": "http://allrecipes.com/recipe/7151/blueberry-orange-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-scones-with-white-ch.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-scones-with-white-ch.json
new file mode 100644
index 000000000..8649d4af9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-scones-with-white-ch.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.",
+        "Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.",
+        "Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.",
+        "Bake in the preheated oven until golden, about 15 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3215831.jpg",
+    "ingredients": [
+        "2 1/2 cups all-purpose flour, divided",
+        "1 tablespoon baking powder",
+        "1 teaspoon white sugar",
+        "1/4 cup shortening",
+        "1/2 white chocolate, chopped",
+        "1/3 cup blueberries",
+        "1/2 teaspoon grated orange zest",
+        "1/2 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Orange Scones with White Chocolate Chunks",
+    "url": "http://allrecipes.com/recipe/245118/blueberry-orange-scones-with-white-ch/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-smoothie-230686.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-smoothie-230686.json
new file mode 100644
index 000000000..cc8ed765a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-orange-smoothie-230686.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Combine first 5 ingredients in blender. Puree until thick and smooth. Pour smoothie into 2 glasses. Sprinkle each smoothie with blueberries. Top with thinly sliced orange peel; serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups fresh or frozen blueberries (about 8 ounces)",
+        "1 cup orange juice",
+        "1/2 cup low-fat frozen vanilla yogurt",
+        "1/2 cup ice cubes",
+        "1/4 teaspoon grated orange peel",
+        "Fresh blueberries (for garnish)",
+        "Thinly sliced orange peel (for garnish)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Smoothie",
+        "Non-Alcoholic",
+        "Blender",
+        "Breakfast",
+        "Yogurt",
+        "Blueberry",
+        "Orange",
+        "Summer",
+        "Healthy",
+        "Drink",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Blueberry-Orange Smoothie",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-orange-smoothie-230686"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pancakes.json
new file mode 100644
index 000000000..a736bd0fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pancakes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.",
+        "In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.",
+        "Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/8 teaspoon ground nutmeg",
+        "1/8 teaspoon ground cinnamon",
+        "1 tablespoon white sugar",
+        "1 egg",
+        "1/2 cup plain yogurt",
+        "1/2 cup milk",
+        "2 tablespoons vegetable oil",
+        "3/4 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Pancakes",
+    "url": "http://allrecipes.com/recipe/17611/blueberry-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-party-salad.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-party-salad.json
new file mode 100644
index 000000000..da53091de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-party-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water.  Pour into a 9 by 13 inch pan and refrigerate until firm.",
+        "In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water.  Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling.  Remove from heat and stir in the softened cream cheese.  Spread over the raspberry gelatin layer.",
+        "In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water.  Stir in the blueberry pie filling and pour over the cream cheese layer.  Chill until serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F633245.jpg",
+    "ingredients": [
+        "3 (6 ounce) packages raspberry flavored Jell-O\u00ae mix",
+        "3\u2009\u00bc cups boiling water",
+        "1 (.25 ounce) package unflavored gelatin",
+        "\u00bd cup cold water",
+        "1 cup half-and-half",
+        "1 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup boiling water",
+        "1 (21 ounce) can blueberry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Party Salad",
+    "url": "http://allrecipes.com/recipe/25173/blueberry-party-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-peach-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-peach-muffins.json
new file mode 100644
index 000000000..9e5b454f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-peach-muffins.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.",
+        "In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a  separate bowl, mix together the eggs, milk  and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.",
+        "Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "1 tablespoon baking powder",
+        "1 pinch salt",
+        "3 eggs",
+        "1 cup milk",
+        "1/2 cup melted butter",
+        "1 cup blueberries",
+        "1 cup peeled and diced fresh peaches",
+        "2 teaspoons white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "2 tablespoons melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Peach Muffins",
+    "url": "http://allrecipes.com/recipe/35815/blueberry-peach-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-peach-slab-pie-51249610.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-peach-slab-pie-51249610.json
new file mode 100644
index 000000000..eacdb5b1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-peach-slab-pie-51249610.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add half the butter and pulse until coarse, pea-sized crumbs appear. With the machine running, add 1/4 cup ice water and process until the dough just holds together. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.",
+        "Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Flatten into a disc, cover with plastic wrap, and refrigerate at least 1 hour or overnight. Repeat the same procedure with remaining 2 1/2 cups flour, 1 teaspoon salt, 1 1/2 tablespoons sugar, and butter. Flatten into a second disc and refrigerate at least 1 hour or overnight.",
+        "Preheat oven to 425\u00b0F. Position one oven rack on the bottom rung and one in the center of the oven. Completely line bottom rack with foil to catch filling drips and place one 13x18-inch rimmed baking sheet on top of foil to preheat.",
+        "Grease another 13x18-inch rimmed baking sheet with butter. On a floured surface, roll out 1 disc of dough into a 14x19-inch rectangle, about 1/8-inch thick. Roll dough onto rolling pin and unfurl onto greased baking sheet. Press dough into baking sheet and over rimmed edge; trim dough at rimmed edge. Refrigerate 30 minutes. Roll out second disc of dough to the same size, transfer to a large cutting board or 2 pieces of parchment taped together, and refrigerate 30 minutes.",
+        "In a small bowl, whisk together the egg and milk to create an egg wash, set aside. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, lightly score the bottom of each peach with an \"x\". Drop peaches into water for 1 to 2 minutes to loosen skins and transfer to the ice water bath. Once cool enough to handle, remove the skins. Slice into 1/2-inch thick wedges. Place sliced peaches in a large bowl with blueberries, remaining 1/2 teaspoon salt, 1 1/4 cups sugar, cornstarch, vanilla, and lemon. Toss well to combine. Fill the dough lined baking sheet with the fruit mixture.",
+        "Brush the outside edge of filled dough with egg wash. Top with the second dough rectangle. Press top and bottom crusts together and trim top crust to rimmed edge of baking sheet. Tuck and fold edges into base of baking sheet and crimp or decorate as desired. Brush top crust with egg wash and sprinkle with sanding sugar. Using a paring knife, cut vents in the top crust to release steam.",
+        "Slide the filled baking sheet into the preheated baking sheet and bake on bottom rack until the crust begins to turn golden, about 25 minutes. Rotate stacked sheets, move to center rack, and reduce oven to 350\u00b0F. Keep foil on bottom rack. Continue baking, rotating sheet again half way through, until the crust is golden brown and you can see the thickened juices bubbling, 60 to 70 minutes more. Cover crust with foil if it begins to darken too much before juices are bubbling. Cool on a rack at least 2 hours to allow juices to set before slicing."
+    ],
+    "ingredients": [
+        "5 cups all-purpose flour, divided, plus more for rolling out dough",
+        "2 1/2 teaspoons salt, divided",
+        "1 1 1/4 cup plus 3 tablespoons granulated sugar, divided",
+        "4 sticks (1 pound) unsalted butter, cut into pieces, divided into 2 bowls, and frozen 15 minutes, plus more for baking sheet",
+        "1 large egg",
+        "1 tablespoon whole milk",
+        "3 pounds yellow peaches (6 to 8 medium peaches)",
+        "4 pints blueberries (about 8 cups)",
+        "1/2 cup cornstarch",
+        "2 tablespoons vanilla extract",
+        "3 tablespoons lemon juice",
+        "1 tablespoon sanding sugar or sugar in the raw",
+        "2 13x18-inch rimmed baking sheets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Blueberry",
+        "Peach",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Peach Slab Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-peach-slab-pie-51249610"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pecan-crisp.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pecan-crisp.json
new file mode 100644
index 000000000..44d81cf22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pecan-crisp.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Pour pineapple into a greased 9x13-inch baking dish.",
+        "Sprinkle with brown sugar and cinnamon.",
+        "Top with pie filling.",
+        "Sprinkle with cake mix and pecans.",
+        "Drizzle with butter.",
+        "Bake at 350 degrees F for 40 to 50 minutes or until filling is bubbly and topping is golden brown.",
+        "Serve warm with ice cream if desired."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can LUCKY LEAF\u00ae Premium Blueberry Fruit Filling",
+        "1 (20 ounce) can unsweetened crushed pineapple, undrained",
+        "1/2 cup packed brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 cup pecan halves",
+        "1 cup butter, melted",
+        "Vanilla ice cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry-Pecan Crisp",
+    "url": "http://allrecipes.com/recipe/229727/blueberry-pecan-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-bars.json
new file mode 100644
index 000000000..8e4fbebfa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-bars.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.",
+        "For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.",
+        "For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.",
+        "Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.",
+        "Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "Nonstick cooking spray, for pan",
+        "1/2 cup unsalted butter, chilled",
+        "3/4 cup sugar",
+        "1 1/2 cups all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "Pinch kosher salt",
+        "1 egg",
+        "1/2 heaping cup sour cream",
+        "1/3 cup sugar",
+        "2 tablespoons lemon juice",
+        "1 tablespoon all-purpose flour",
+        "4 teaspoons cornstarch",
+        "2 teaspoons vanilla extract",
+        "1/2 teaspoon ground cinnamon",
+        "2 cups blueberries"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Pie Recipes",
+        "Blueberry",
+        "Fruit",
+        "Dessert"
+    ],
+    "title": "Blueberry Pie Bars",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/blueberry-pie-bars"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-in-a-jar.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-in-a-jar.json
new file mode 100644
index 000000000..a40b4837c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-in-a-jar.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.",
+        "Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure.  Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year."
+    ],
+    "ingredients": [
+        "7 quarts fresh blueberries",
+        "4 1/2 cups white sugar",
+        "3 tablespoons lemon juice",
+        "1 tablespoon salt",
+        "10 cups water, divided",
+        "1 cup cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Pie in a Jar",
+    "url": "http://allrecipes.com/recipe/162137/blueberry-pie-in-a-jar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-pops.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-pops.json
new file mode 100644
index 000000000..8ea2222fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-pops.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.",
+        "Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.",
+        "Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.",
+        "Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5280501.jpg",
+    "ingredients": [
+        "2 (9 inch) unbaked pie crusts",
+        "\u00bd cup white sugar, or to taste",
+        "1 teaspoon ground cinnamon",
+        "\u00bc teaspoon ground nutmeg",
+        "2 teaspoons lemon zest",
+        "1 tablespoon cornstarch",
+        "1\u2009\u00bc cups blueberries",
+        "1  egg",
+        "1 tablespoon white sugar, for sprinkling",
+        "16  sturdy cookie pop or lollipop sticks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Pie Pops",
+    "url": "http://allrecipes.com/recipe/216929/blueberry-pie-pops/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-recipe.json
new file mode 100644
index 000000000..6eeed5301
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-recipe.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Coat the pie tin with 1 tablespoon of butter. Clear and clean off a large, flat surface. Lightly flour the area.",
+        "Crust:",
+        "Combine the flour, sugar and salt in a food processor and pulse to combine. Pulse in the shortening and 1 stick of the butter. Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.",
+        "Put the dough on the floured surface and roll it into a ball. Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until its at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick. Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin. Refrigerate until ready to use.",
+        "Roll the second half of the dough larger than the pie tin for the top of the pie. Gingerly lay it on a baking sheet and refrigerate it until filling is ready.",
+        "Filling:",
+        "In a large bowl, combine the blueberries, flour, butter, sugar, salt, lemon zest and juice. Mix to blend. Stir in the jam and set aside.",
+        "Preheat the oven to 425 degrees F. Remove the pie pan from the refrigerator and pour in the filling.",
+        "Remove the top crust from the refrigerator and fold it onto the rolling pin. Lay the dough over the top of the pie. Trim the overlapping edges to a 1 1/2-inch overhang. Tuck the edges of the top crust under the edges of the bottom crust, this eliminates the need for an egg wash. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top crust.",
+        "Put the pie in the center of the oven and bake, undisturbed, for 15 minutes. Lower the heat to 350 degrees F and bake for an additional 30 minutes.",
+        "While the pie is baking, combine the sugar, water and orange juice in a small saucepan over low heat. Simmer gently to reduce by about half and coats the back of a spoon.",
+        "Open the oven door and slide the rack out slightly. Pour the mixture over the pie and into the opening in the top of the crust. Lower the oven temperature to 325 degrees F and cook for an additional 10 minutes.",
+        "Remove the pie from the oven and allow it to cool completely before slicing. Serve alongside a scoop of vanilla ice cream."
+    ],
+    "ingredients": [
+        "1 stick unsalted butter, chilled and cubed, plus 1 tablespoon for pan",
+        "5 cups all-purpose flour, plus more for rolling dough",
+        "2 teaspoons granulated sugar",
+        "2 teaspoons kosher salt",
+        "1 cup shortening, chilled and cubed",
+        "1/2 to 2/3 cup, plus 2 tablespoons ice water",
+        "5 cups blueberries, discard any small or overly soft berries",
+        "2 tablespoons all-purpose flour, sifted",
+        "1/2 stick unsalted butter, cut into small cubes",
+        "1 cup granulated sugar",
+        "1 pinch kosher salt",
+        "1 lemon, zested and juiced",
+        "12 to 14 ounces good quality blueberry jam",
+        "1/2 cup granulated sugar",
+        "1/4 cup water",
+        "1 orange, juiced",
+        "Vanilla ice cream, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Blueberry Pie",
+        "Blueberry",
+        "Fruit",
+        "Pie Recipes",
+        "Dessert"
+    ],
+    "title": "Blueberry Pie",
+    "url": "http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/blueberry-pie-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-with-cornmeal-crust-and-lemon-cream-242725.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-with-cornmeal-crust-and-lemon-cream-242725.json
new file mode 100644
index 000000000..596767686
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-with-cornmeal-crust-and-lemon-cream-242725.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Blend flour, cornmeal, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 10 minutes at room temperature before rolling out.",
+        "Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend. Let stand at room temperature until juices begin to form, about 30 minutes.",
+        "Preheat oven to 400\u00b0F. Place rimmed baking sheet in bottom of oven. Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet; invert dough into 9-inch-diameter glass pie dish. Carefully peel off second parchment sheet. Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang. Spoon filling into pie crust.",
+        "Roll out second dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet. Carefully and evenly invert dough atop filling. Peel off second parchment sheet. Trim overhang of both crusts to 1 inch. Fold overhang under and press to seal. Crimp edges decoratively. Cut five 2-inch-long slits in top crust of pie to allow steam to escape during baking. Lightly brush top crust (not edges) with milk. Sprinkle with raw sugar.",
+        "Bake pie 15 minutes. Reduce oven temperature to 350\u00b0F and continue baking until crust is golden brown and filling is bubbling thickly through slits, about 1 hour 15 minutes. Cool pie completely on rack. Cut into wedges and serve with Lemon Cream.",
+        "*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores."
+    ],
+    "ingredients": [
+        "2 1/2 cups all purpose flour",
+        "1/4 cup cornmeal (preferably stone-ground, medium grind)",
+        "3 tablespoons sugar",
+        "3/4 teaspoon salt",
+        "1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes",
+        "1/4 cup nonhydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces",
+        "4 tablespoons (or more) ice water",
+        "5 cups fresh blueberries (about 27 ounces)",
+        "3/4 cup sugar",
+        "1/4 cup cornstarch",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon water",
+        "Milk (for brushing)",
+        "1 1/2 tablespoons raw sugar*",
+        "Lemon Cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Fourth of July",
+        "Picnic",
+        "High Fiber",
+        "Blueberry",
+        "Lemon",
+        "Cornmeal",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blueberry Pie with Cornmeal Crust and Lemon Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-pie-with-cornmeal-crust-and-lemon-cream-242725"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-with-flax-and-almonds.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-with-flax-and-almonds.json
new file mode 100644
index 000000000..1e2cfa799
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie-with-flax-and-almonds.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.",
+        "Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.",
+        "To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.",
+        "Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.",
+        "Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set."
+    ],
+    "ingredients": [
+        "FOR THE CRUST",
+        "1 cup graham cracker crumbs",
+        "3/4 cup flax seed meal",
+        "3/4 cup finely ground almonds (almond meal)",
+        "1/4 cup melted butter",
+        "FOR THE FILLING",
+        "1/2 cup sour cream",
+        "1/2 cup plain non-fat yogurt",
+        "1/4 cup rolled oats, ground into flour",
+        "1/4 cup white sugar",
+        "1/4 cup honey",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "1 egg",
+        "4 cups fresh blueberries",
+        "2 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Pie with Flax and Almonds",
+    "url": "http://allrecipes.com/recipe/174294/blueberry-pie-with-flax-and-almonds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie.json
new file mode 100644
index 000000000..efc810a09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.",
+        "Line pie dish with one pie crust.  Pour berry mixture into the crust, and dot with butter.  Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top.  Crimp and flute edges.",
+        "Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown."
+    ],
+    "ingredients": [
+        "3/4 cup white sugar",
+        "3 tablespoons cornstarch",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "4 cups fresh blueberries",
+        "1 recipe pastry for a 9 inch double crust pie",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Pie",
+    "url": "http://allrecipes.com/recipe/12196/blueberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pigs.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pigs.json
new file mode 100644
index 000000000..fe5cf9685
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pigs.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C.)",
+        "In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. On floured surface, roll from center to edges into 12 inch circle.  Avoid rolling too thin.",
+        "Spread approximately 2 cups blueberries on each rolled pastry, or enough to make a single layer of blueberries leaving a 2 inch border. Sprinkle with cinnamon, sugar and slices of butter.",
+        "Roll pastry like a jelly-roll, tucking the ends as you roll, and place on a cookie sheet.",
+        "Bake in the preheated oven for 60 minutes, or until golden brown."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2305&h=1207&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6383572.jpg",
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 teaspoon salt",
+        "\u00be cup shortening",
+        "6 tablespoons cold water",
+        "4 cups blueberries",
+        "1 pinch ground cinnamon",
+        "\u00bc cup white sugar",
+        "\u00bc cup butter, chilled and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Pigs",
+    "url": "http://allrecipes.com/recipe/20035/blueberry-pigs/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-popovers.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-popovers.json
new file mode 100644
index 000000000..a77932167
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-popovers.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Put a piece of butter into each of 6 large muffin cups.",
+        "Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.",
+        "Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.",
+        "Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "3 tablespoons butter, cut into 6 equal-sized pieces",
+        "1 cup whole milk",
+        "3  eggs, beaten",
+        "\u00bc cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "\u00bd cup fresh blueberries",
+        "1 tablespoon white sugar",
+        "1 teaspoon ground cinnamon",
+        "\u00bc cup confectioners' sugar, or to taste",
+        "1  lemon, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Popovers",
+    "url": "http://allrecipes.com/recipe/231149/blueberry-popovers/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-potato-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-potato-cake.json
new file mode 100644
index 000000000..b6d7f0c6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-potato-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Bring a small pot of water to boil, add potato and let it boil until tender (approximately 10 minutes). Drain well, then mash.  Set aside 1 cup.",
+        "Sift together the flour, baking powder and salt.  Stir in the blueberries to coat them in the flour mixture.  Set aside.",
+        "In a large bowl, cream together the shortening and sugar until light and fluffy. Mix in the warm mashed potato.  Beat in the eggs one at a time, then stir in the vanilla.  Stir in the flour mixture with the blueberries, mixing just until incorporated.",
+        "Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1 large potato, peeled and cubed",
+        "1 cup shortening",
+        "2 cups white sugar",
+        "4 eggs",
+        "2 teaspoons vanilla extract",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "2 cups blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Potato Cake",
+    "url": "http://allrecipes.com/recipe/21540/blueberry-potato-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pound-cake.json
new file mode 100644
index 000000000..c2040a233
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pound-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.",
+        "Mix together 2 3/4 cups flour, baking powder and salt. Set aside.",
+        "In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.",
+        "Pour batter into the prepared pan.",
+        "Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/4 cup white sugar",
+        "2 3/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 cup butter",
+        "2 cups white sugar",
+        "4 eggs",
+        "1 teaspoon vanilla extract",
+        "2 cups fresh blueberries",
+        "1/4 cup all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Pound Cake",
+    "url": "http://allrecipes.com/recipe/25969/blueberry-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pudding-with-hard-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pudding-with-hard-sauce.json
new file mode 100644
index 000000000..1c6a4975a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pudding-with-hard-sauce.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.",
+        "In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.",
+        "Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.",
+        "In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding."
+    ],
+    "ingredients": [
+        "3 tablespoons shortening",
+        "1 cup white sugar",
+        "1 egg",
+        "3/4 cup milk",
+        "1 3/4 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 1/2 cups blueberries",
+        "1/2 cup pasteurized egg",
+        "2/3 cup butter, softened",
+        "2 cups confectioners' sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Pudding with Hard Sauce",
+    "url": "http://allrecipes.com/recipe/64152/blueberry-pudding-with-hard-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-pumpkin-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-pumpkin-muffins.json
new file mode 100644
index 000000000..e75168b26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-pumpkin-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.",
+        "Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.",
+        "Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup all-purpose flour",
+        "3/4 cup quick cooking oats",
+        "2/3 cup white sugar",
+        "2 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon nutmeg",
+        "1/2 cup canned pumpkin",
+        "1/2 cup milk",
+        "1 egg",
+        "1/4 cup butter, melted",
+        "3/4 cup fresh blueberries or frozen blueberries, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Pumpkin Muffins",
+    "url": "http://allrecipes.com/recipe/149964/blueberry-pumpkin-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-quinoa-with-lemon-glaze.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-quinoa-with-lemon-glaze.json
new file mode 100644
index 000000000..3328330cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-quinoa-with-lemon-glaze.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine apple juice, quinoa, and vanilla extract in a large pot; bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.",
+        "Gently fold blueberries into hot quinoa. Pour blueberry mixture into a 9x13-inch baking dish. Cool until quinoa is set.",
+        "Whisk almond milk, water, and cornstarch together in a small saucepan over high heat. Add lemon juice and maple syrup; cook, stirring constantly, until glaze is thick, 2 to 3 minutes. Pour hot glaze over quinoa to cover it completely. Cool to room temperature. Cover baking dish with plastic wrap and refrigerate for at least 2 hours."
+    ],
+    "ingredients": [
+        "Blueberry Quinoa:",
+        "6 cups apple juice",
+        "3 cups quinoa",
+        "1 tablespoon vanilla extract",
+        "1 pint blueberries",
+        "Lemon Glaze:",
+        "1 cup almond milk",
+        "2 tablespoons water",
+        "1 tablespoon cornstarch",
+        "1 lemon, juiced",
+        "1 tablespoon maple syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Quinoa with Lemon Glaze",
+    "url": "http://allrecipes.com/recipe/237737/blueberry-quinoa-with-lemon-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-raspberry-cake-1621.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-raspberry-cake-1621.json
new file mode 100644
index 000000000..befd3532e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-raspberry-cake-1621.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.",
+        "Preheat oven to 375\u00b0F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares."
+    ],
+    "ingredients": [
+        "1 cup sugar",
+        "2/3 cup all purpose flour",
+        "1 teaspoon cinnamon",
+        "1/4 teaspoon salt",
+        "1/2 cup (1 stick) butter",
+        "3 cups all purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup ( 1 stick) unsalted butter, room temperature",
+        "1 1/2 cups sugar",
+        "2 eggs",
+        "1 cup sour cream",
+        "1 cup fresh blueberries or frozen, thawed",
+        "1 cup fresh raspberries or frozen, unsweetened, thawed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Blueberry",
+        "Raspberry",
+        "Summer",
+        "New York"
+    ],
+    "title": "Blueberry-Raspberry Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-raspberry-cake-1621"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-raspberry-pie-106718.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-raspberry-pie-106718.json
new file mode 100644
index 000000000..1039c6aef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-raspberry-pie-106718.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "1. Preheat the oven to 400\u00b0F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.",
+        "2. Drain the berries and pat dry with paper towels. Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest, and vanilla.",
+        "3. Line a 9-inch pie plate with one crust and prick all over with a fork. Brush the bottom with the egg white mixture to prevent sogginess. Spoon the berry mixture into the crust.",
+        "4. Cover the filling with a top crust. Trim the overhang to 1 inch. With water, moisten the crusts where they meet, then press them together lightly and turn under. Crimp the edges decoratively. Brush the top crust lightly all over with water and sprinkle evenly with the remaining tablespoon of sugar.",
+        "5. Bake the pie in the lower third of the oven until the filling is bubbly and the crust is golden brown, 1 to 1 1/4 hours. Let cool on a rack before serving warm or at room temperature."
+    ],
+    "ingredients": [
+        "Classic Pie Crust",
+        "4 cups fresh blueberries, lightly rinsed",
+        "2 cups fresh raspberries, lightly rinsed",
+        "1 cup plus 1 tablespoon sugar",
+        "1/4 cup cornstarch",
+        "1/4 teaspoon ground cinnamon",
+        "2 teaspoons finely grated lemon zest",
+        "1 teaspoon pure vanilla extract",
+        "1 egg white beaten with 1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Dessert",
+        "Bake",
+        "Fourth of July",
+        "Quick & Easy",
+        "Blueberry",
+        "Raspberry",
+        "Vanilla",
+        "Summer",
+        "Cinnamon",
+        "Parade"
+    ],
+    "title": "Blueberry Raspberry Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-raspberry-pie-106718"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-raspberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-raspberry-pie.json
new file mode 100644
index 000000000..450b120e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-raspberry-pie.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.",
+        "Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.",
+        "Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.",
+        "Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.",
+        "Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating."
+    ],
+    "ingredients": [
+        "Pie Crust:",
+        "2 cups all-purpose flour",
+        "3/4 teaspoon salt",
+        "2/3 cup shortening",
+        "6 tablespoons cold water, or more as needed",
+        "1 egg white",
+        "1 tablespoon water",
+        "Filling:",
+        "3/4 cup white sugar",
+        "1/4 cup cornstarch",
+        "2 tablespoons grated lemon peel",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon ground cinnamon",
+        "3 cups fresh blueberries",
+        "1 cup fresh raspberries",
+        "1 tablespoon water",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Raspberry Pie",
+    "url": "http://allrecipes.com/recipe/230325/blueberry-raspberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-ricotta-squares.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-ricotta-squares.json
new file mode 100644
index 000000000..c56799a9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-ricotta-squares.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.",
+        "In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.",
+        "In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.",
+        "Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3/4 cup white sugar",
+        "1 1/4 teaspoons baking powder",
+        "1/3 cup milk",
+        "1/4 cup shortening",
+        "1 egg",
+        "1/2 teaspoon lemon extract",
+        "1 1/2 cups blueberries",
+        "2 eggs, beaten",
+        "1 1/4 cups ricotta cheese",
+        "1/3 cup white sugar",
+        "1/4 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Ricotta Squares",
+    "url": "http://allrecipes.com/recipe/65071/blueberry-ricotta-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-s-pie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-s-pie.json
new file mode 100644
index 000000000..05a16acc1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-s-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.",
+        "Pat 2/3 of the mixture into an ungreased 9-inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.",
+        "Bake in preheated oven until topping is golden brown and filling is bubbly, 40 to 50 minutes."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup all-purpose flour",
+        "1 cup brown sugar",
+        "1 1/2 cups quick cooking oats",
+        "1/2 teaspoon salt",
+        "1 (15 ounce) can sweetened blueberries, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry 'S' Pie",
+    "url": "http://allrecipes.com/recipe/18524/blueberry-s-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-salad-with-prosciutto-and-melon-360051.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-salad-with-prosciutto-and-melon-360051.json
new file mode 100644
index 000000000..ac5ff04f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-salad-with-prosciutto-and-melon-360051.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Whisk first 6 ingredients in medium bowl. Season dressing with pepper. Stir in next 3 ingredients; let stand at room temperature 15 minutes, tossing occasionally.",
+        "Place 3 prosciutto slices on each of 4 plates. Top with melon, then blueberry mixture. Serve immediately."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 tablespoons fresh lime juice",
+        "2 tablespoons chopped fresh Italian parsley",
+        "1/2 teaspoon coarse kosher salt",
+        "1/4 teaspoon aniseed, coarsely crushed in mortar with pestle or in resealable plastic bag",
+        "1/4 teaspoon finely grated lime peel",
+        "1 11-ounce container fresh blueberries (about 2 cups)",
+        "1 small fennel bulb, trimmed, halved vertically, cored, cut into 1/4-inch-wide strips",
+        "1 cup thinly sliced red onion",
+        "12 paper-thin prosciutto slices",
+        "12 1/4- to 1/3-inch-thick wedges peeled cantaloupe or honeydew"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Appetizer",
+        "Quick & Easy",
+        "High Fiber",
+        "Blueberry",
+        "Melon",
+        "Summer",
+        "Healthy",
+        "Prosciutto",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Blueberry Salad with Prosciutto and Melon",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-salad-with-prosciutto-and-melon-360051"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-salad.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-salad.json
new file mode 100644
index 000000000..c43ad9c24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine hot water and gelatin; stir until dissolved.  Stir in pineapple and blueberry pie filling.  Pour into a 9x13 inch dish and chill in refrigerator until firm.",
+        "Cream together cream cheese and sugar.  Beat in sour cream and vanilla.  Spread over firm gelatin.  Chill until serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/303657.jpg",
+    "ingredients": [
+        "2 (3 ounce) packages raspberry flavored Jell-O\u00ae mix",
+        "2 cups hot water",
+        "1 (20 ounce) can crushed pineapple, drained",
+        "1 (21 ounce) can blueberry pie filling",
+        "1 (8 ounce) package cream cheese",
+        "1/2 cup white sugar",
+        "1 cup sour cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Salad",
+    "url": "http://allrecipes.com/recipe/20260/blueberry-salad/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-salsa.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-salsa.json
new file mode 100644
index 000000000..3c3519220
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-salsa.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt."
+    ],
+    "ingredients": [
+        "2 cups chopped fresh blueberries",
+        "1 cup whole fresh blueberries",
+        "1 tablespoon finely chopped jalapeno pepper",
+        "1/3 cup chopped red onion",
+        "1/4 cup chopped red bell pepper",
+        "1 fresh lime, juiced",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Salsa",
+    "url": "http://allrecipes.com/recipe/110321/blueberry-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-sauce.json
new file mode 100644
index 000000000..69770d044
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-sauce.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.",
+        "In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking."
+    ],
+    "ingredients": [
+        "2 cups fresh or frozen blueberries",
+        "1/4 cup water",
+        "1 cup orange juice",
+        "3/4 cup white sugar",
+        "1/4 cup cold water",
+        "3 tablespoons cornstarch",
+        "1/2 teaspoon almond extract",
+        "1/8 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Sauce",
+    "url": "http://allrecipes.com/recipe/70112/blueberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-scones-with-lemon-glaze-recipe.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-scones-with-lemon-glaze-recipe.json
new file mode 100644
index 000000000..60b34c218
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-scones-with-lemon-glaze-recipe.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "Scones: Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.",
+        "For the glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones. Transfer to a serving platter and serve."
+    ],
+    "ingredients": [
+        "2 1/2 cups baking mix, see recipe or Bisquick",
+        "1/4 cup sugar",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "2 large eggs",
+        "1/4 cup milk",
+        "1/2 cup frozen blueberries",
+        "All-purpose flour, for work surface",
+        "1 cup confectioners' sugar",
+        "Lemon juice from Chicken Cutlet recipe",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Scone Recipes",
+        "Fruit",
+        "Lemon Recipes",
+        "Blueberry"
+    ],
+    "title": "Blueberry Scones with Lemon Glaze",
+    "url": "http://www.foodnetwork.com/recipes/sandra-lee/blueberry-scones-with-lemon-glaze-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-scones.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-scones.json
new file mode 100644
index 000000000..d75a7326d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-scones.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.",
+        "In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.",
+        "Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.",
+        "Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!"
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/4 cup packed brown sugar",
+        "1 tablespoon baking powder",
+        "1/4 teaspoon salt",
+        "1/4 cup butter, chilled",
+        "1 cup fresh blueberries",
+        "3/4 cup half-and-half cream",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Scones",
+    "url": "http://allrecipes.com/recipe/6946/blueberry-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-shortbread-bars.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-shortbread-bars.json
new file mode 100644
index 000000000..df6758468
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-shortbread-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.",
+        "Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.",
+        "Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.",
+        "Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.",
+        "Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving."
+    ],
+    "ingredients": [
+        "1/2 cup cold unsalted butter, cut into small cubes",
+        "1 1/2 cups sifted all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon Chinese five-spice powder",
+        "1 egg yolk",
+        "1/2 teaspoon ice water, or more if needed",
+        "3/4 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Shortbread Bars",
+    "url": "http://allrecipes.com/recipe/228532/blueberry-shortbread-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-shortbread-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-shortbread-cheesecake.json
new file mode 100644
index 000000000..83ff50e34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-shortbread-cheesecake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.",
+        "Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat  to 325 degrees F (165 degrees C).",
+        "Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.",
+        "Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.",
+        "Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight."
+    ],
+    "ingredients": [
+        "3/4 cup unsalted butter",
+        "2 cups all-purpose flour",
+        "1/2 cup packed light brown sugar",
+        "1/2 teaspoon salt",
+        "2 (8 ounce) packages cream cheese, softened",
+        "3 eggs",
+        "1 cup white sugar",
+        "1 pint sour cream",
+        "1 teaspoon vanilla extract",
+        "zest from 1 lemon",
+        "1 quart blueberries",
+        "1 cup white sugar",
+        "3 tablespoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Shortbread Cheesecake",
+    "url": "http://allrecipes.com/recipe/146175/blueberry-shortbread-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-shrub-359357.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-shrub-359357.json
new file mode 100644
index 000000000..40b7e56c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-shrub-359357.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Place the blueberries in a nonmetallic container. Add the vinegar. Cover tightly and refrigerate for at least 3 days.",
+        "Pour the vinegar-marinated blueberries into a sieve over a bowl; press the berries to release all their juice. Discard the solids.",
+        "Pour the blueberry liquid into a medium saucepan. Add the sugar and boil for 3 minutes, stirring occasionally. Remove from the heat and let cool. Pour the sweetened blueberry liquid into a small container and chill.",
+        "To make each drink, add 1/4 cup blueberry concentrate to a medium cocktail glass filled with ice and add 1 cup cold water. Garnish, if desired."
+    ],
+    "ingredients": [
+        "4 cups fresh blueberries",
+        "2 cups cider vinegar",
+        "2 cups sugar",
+        "Skewers of blueberries (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Non-Alcoholic",
+        "Berry",
+        "Fruit",
+        "Marinate",
+        "Fourth of July",
+        "Picnic",
+        "Father's Day",
+        "Backyard BBQ",
+        "Condiment",
+        "Vinegar",
+        "Blueberry",
+        "Summer",
+        "Birthday",
+        "Family Reunion",
+        "Chill",
+        "Party",
+        "Drink"
+    ],
+    "title": "Blueberry Shrub",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-shrub-359357"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-simple-syrup.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-simple-syrup.json
new file mode 100644
index 000000000..03675d07b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-simple-syrup.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.",
+        "Whisk lemon juice into syrup; serve immediately or cool."
+    ],
+    "ingredients": [
+        "1 cup blueberries",
+        "1 cup warm water",
+        "1 cup white sugar",
+        "1 teaspoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Simple Syrup",
+    "url": "http://allrecipes.com/recipe/239712/blueberry-simple-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-smash-395929.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-smash-395929.json
new file mode 100644
index 000000000..f933029aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-smash-395929.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Using a muddler or the handle of a wooden spoon, coarsely mash lemon and lime slices, blueberries, and mint leaves in a large pitcher. Stir in vodka, St-Germain, and 2 cups of ice cubes.",
+        "Divide drink among coupe or highball glasses; top with more ice cubes. Garnish each drink with a mint sprig."
+    ],
+    "ingredients": [
+        "2 lemons, sliced into rounds",
+        "2 limes, sliced into rounds",
+        "1 cup fresh blueberries",
+        "1/2 cup (loosely packed) fresh mint leaves plus sprigs for garnish",
+        "1 1/2 cups vodka",
+        "3/4 cup St-Germain (elderflower liqueur)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vodka",
+        "Alcoholic",
+        "Berry",
+        "Fruit",
+        "Cocktail Party",
+        "Fourth of July",
+        "Quick & Easy",
+        "Cocktail",
+        "Blueberry",
+        "Mint",
+        "Summer",
+        "Drink"
+    ],
+    "title": "Blueberry Smash",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-smash-395929"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-smoothie-bowl.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-smoothie-bowl.json
new file mode 100644
index 000000000..322c8d115
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-smoothie-bowl.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Blend blueberries, 1/2 banana, water, cashew butter, and vanilla extract together in a blender until smooth; pour into a bowl.",
+        "Top smoothie with sliced banana, almonds, and coconut."
+    ],
+    "ingredients": [
+        "Smoothie:",
+        "1 cup frozen blueberries",
+        "1/2 banana",
+        "2 tablespoons water",
+        "1 tablespoon cashew butter",
+        "1 teaspoon vanilla extract",
+        "Toppings:",
+        "1/2 banana, sliced",
+        "1 tablespoon sliced almonds",
+        "1 tablespoon unsweetened shredded coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Smoothie Bowl",
+    "url": "http://allrecipes.com/recipe/245208/blueberry-smoothie-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-smoothie.json
new file mode 100644
index 000000000..cc26af84a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately."
+    ],
+    "ingredients": [
+        "1 cup blueberries (frozen or fresh)",
+        "1 (8 ounce) container plain yogurt",
+        "3/4 cup 2% reduced-fat milk",
+        "2 tablespoons white sugar",
+        "1/2 teaspoon vanilla extract",
+        "1/8 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Smoothie",
+    "url": "http://allrecipes.com/recipe/215184/blueberry-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-smoothies.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-smoothies.json
new file mode 100644
index 000000000..084f30ff3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-smoothies.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine blueberry juice cocktail and blueberries in a blender.",
+        "Cover; blend on high speed until mixture is smooth.",
+        "Add yogurt; blend until thoroughly combined."
+    ],
+    "ingredients": [
+        "1 1/4 cups Ocean Spray\u00ae Blueberry Juice Cocktail, chilled",
+        "3/4 cup Ocean Spray\u00ae Fresh Blueberries, cleaned and rinsed",
+        "1 cup vanilla yogurt or vanilla frozen yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Smoothies",
+    "url": "http://allrecipes.com/recipe/223561/blueberry-smoothies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-snow.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-snow.json
new file mode 100644
index 000000000..8684a3cda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-snow.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.",
+        "Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth.  Fold in whipped topping.  Pour over cake pieces.  Pour blueberries over all.  Chill for 4 hours or overnight."
+    ],
+    "ingredients": [
+        "1 (10 inch) angel food cake",
+        "1 (8 ounce) package cream cheese",
+        "1 cup milk",
+        "1 (16 ounce) package frozen whipped topping, thawed",
+        "1 (21 ounce) can blueberry pie filling",
+        "1/2 cup confectioners' sugar",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Snow",
+    "url": "http://allrecipes.com/recipe/8172/blueberry-snow/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-soup-221.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-soup-221.json
new file mode 100644
index 000000000..bdb615c97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-soup-221.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)",
+        "Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt."
+    ],
+    "ingredients": [
+        "1 1-pound bag frozen unsweetened blueberries",
+        "1 cup water",
+        "5 tablespoons sugar",
+        "2 1/4-inch-thick lemon slices",
+        "1 cinnamon stick",
+        "Pinch of salt",
+        "1/2 teaspoon vanilla extract",
+        "Lemon wedges",
+        "Low-fat vanilla yogurt or frozen vanilla yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Soup/Stew",
+        "Berry",
+        "Dairy",
+        "Dessert",
+        "Low Fat",
+        "Low Sodium",
+        "Wheat/Gluten-Free",
+        "Blueberry",
+        "Chill",
+        "Healthy"
+    ],
+    "title": "Blueberry Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-soup-221"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-sour-cream-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-sour-cream-coffee-cake.json
new file mode 100644
index 000000000..ba4b06735
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-sour-cream-coffee-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.",
+        "Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.",
+        "Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "2 cups white sugar",
+        "2 eggs",
+        "1 cup sour cream",
+        "1 teaspoon vanilla extract",
+        "1 5/8 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1 cup fresh or frozen blueberries",
+        "1/2 cup brown sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup chopped pecans",
+        "1 tablespoon confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Sour Cream Coffee Cake",
+    "url": "http://allrecipes.com/recipe/70828/blueberry-sour-cream-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-sour-cream-pie-300.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-sour-cream-pie-300.json
new file mode 100644
index 000000000..b2c274948
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-sour-cream-pie-300.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.",
+        "Preheat oven to 400\u00b0F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.",
+        "Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.",
+        "Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature."
+    ],
+    "ingredients": [
+        "1 1/4 cups all purpose flour",
+        "1/2 cup (1 stick) chilled unsalted butter, cut into pieces",
+        "2 tablespoons sugar",
+        "Pinch of salt",
+        "4 tablespoons (about) ice water",
+        "1 cup sour cream",
+        "3/4 cup sugar",
+        "2 1/2 tablespoons all purpose flour",
+        "1 egg, beaten to blend",
+        "3/4 teaspoon almond extract",
+        "1/4 teaspoon salt",
+        "2 1/2 cups fresh blueberries",
+        "6 tablespoons all purpose flour",
+        "1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces",
+        "1/3 cup chopped pecans",
+        "2 tablespoons sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Blueberry",
+        "Summer",
+        "Sour Cream"
+    ],
+    "title": "Blueberry Sour Cream Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-sour-cream-pie-300"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-spinach-protein-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-spinach-protein-smoothie.json
new file mode 100644
index 000000000..4eed91252
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-spinach-protein-smoothie.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Combine blueberries, spinach, and protein powder in a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "1/2 pint fresh blueberries",
+        "2 cups fresh spinach",
+        "1 scoop chocolate-flavored protein powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Spinach Protein Smoothie",
+    "url": "http://allrecipes.com/recipe/254565/blueberry-spinach-protein-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-spinach-salad.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-spinach-salad.json
new file mode 100644
index 000000000..5ab2a7e74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-spinach-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.",
+        "Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately."
+    ],
+    "ingredients": [
+        "3 tablespoons red wine vinegar",
+        "1/2 cup olive oil",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon white sugar",
+        "1 pound fresh spinach",
+        "1 pint fresh blueberries",
+        "4 ounces crumbled blue cheese",
+        "4 ounces candied pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Spinach Salad",
+    "url": "http://allrecipes.com/recipe/222749/blueberry-spinach-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-spread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-spread.json
new file mode 100644
index 000000000..d3c45f2a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-spread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water and lemon juice.  Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.",
+        "Meanwhile, soak gelatin in 1/4 cup cold water.",
+        "Remove blueberries from heat and stir in gelatin and sugar.  Pour into hot, sterilized jars and seal.  Cool and store in the refrigerator."
+    ],
+    "ingredients": [
+        "2 cups fresh blueberries",
+        "3/4 cup water, divided",
+        "2 teaspoons lemon juice",
+        "1 1/2 teaspoons unflavored gelatin",
+        "3 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Spread",
+    "url": "http://allrecipes.com/recipe/25357/blueberry-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-squares.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-squares.json
new file mode 100644
index 000000000..9594636e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-squares.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.",
+        "Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.",
+        "Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.",
+        "Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.",
+        "Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed",
+        "1/2 cup rolled oats",
+        "1/2 cup brown sugar",
+        "1/4 cup olive oil",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "3 cups blueberries",
+        "2 tablespoons white sugar",
+        "1 tablespoon lemon juice",
+        "2 tablespoons cornstarch",
+        "1/4 cup cold water",
+        "1 1/2 cups rolled oats",
+        "1 cup all-purpose flour",
+        "1/2 cup brown sugar",
+        "1/4 cup olive oil",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon baking soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Squares",
+    "url": "http://allrecipes.com/recipe/228996/blueberry-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-strata.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-strata.json
new file mode 100644
index 000000000..6b5d97d66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-strata.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.",
+        "While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata."
+    ],
+    "ingredients": [
+        "Strata:",
+        "cooking spray",
+        "1 loaf French bread, cubed",
+        "1 1/2 cups blueberries",
+        "2 (8 ounce) packages cream cheese, cut into 1/2-inch cubes",
+        "12 eggs",
+        "1/3 cup maple syrup",
+        "2 cups milk",
+        "Blueberry Syrup:",
+        "1 1/2 cups white sugar",
+        "3 tablespoons cornstarch",
+        "1 1/2 cups water",
+        "1 1/2 cups fresh blueberries",
+        "1 1/2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Strata",
+    "url": "http://allrecipes.com/recipe/148505/blueberry-strata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-cake-354217.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-cake-354217.json
new file mode 100644
index 000000000..6cea9b883
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-cake-354217.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.",
+        "Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.",
+        "Whisk together flour, baking powder, baking soda, and salt in a bowl.",
+        "Stir together sour cream and vanilla in a small bowl.",
+        "Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.",
+        "At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.",
+        "Gently fold in blueberries.",
+        "Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.",
+        "Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 tablespoon plus 1 teaspoon packed dark brown sugar",
+        "1 tablespoon plus 1 teaspoon granulated sugar",
+        "3/4 teaspoon cinnamon",
+        "1/2 stick cold unsalted butter, cut into 1/2-inch pieces",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup sour cream",
+        "3/4 teaspoon pure vanilla extract",
+        "1/2 stick unsalted butter, softened",
+        "3/4 cup granulated sugar",
+        "1 large egg",
+        "1/2 pound blueberries (3 1/4 cups)",
+        "Accompaniment: sweetened whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Mother's Day",
+        "Lunch",
+        "Blueberry",
+        "Summer",
+        "Sour Cream",
+        "Butter",
+        "Gourmet"
+    ],
+    "title": "Blueberry Streusel Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-streusel-cake-354217"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-cobbler.json
new file mode 100644
index 000000000..35aceeb31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-cobbler.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F.  In bowl, combine blueberries, sweetened condensed milk and lemon peel.",
+        "In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture.  Spread in greased 9-inch square baking pan.",
+        "In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly.  Add nuts.  Sprinkle over cobbler.",
+        "Bake 65 to 70 minutes.  Serve warm with vanilla ice cream and Blueberry Sauce.  Store leftovers covered in refrigerator.",
+        "Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot."
+    ],
+    "ingredients": [
+        "1 pint fresh or frozen blueberries",
+        "1 (14 ounce) can EAGLE BRAND\u00ae Sweetened Condensed Milk",
+        "2 teaspoons grated lemon peel",
+        "3/4 cup cold butter or margarine",
+        "2 cups biscuit baking mix, divided",
+        "1/2 cup firmly packed brown sugar",
+        "2 tablespoons cold butter or margarine",
+        "1/2 cup chopped nuts",
+        "Blueberry Sauce:",
+        "1/2 cup sugar",
+        "1 tablespoon cornstarch",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 cup water",
+        "1 pint blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Streusel Cobbler",
+    "url": "http://allrecipes.com/recipe/77297/blueberry-streusel-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-coffee-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-coffee-cake.json
new file mode 100644
index 000000000..1b2b1ac40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-coffee-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.",
+        "Combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.",
+        "Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat vanilla into the mixture with the last egg. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.",
+        "Mix blueberries, brown sugar, walnuts, and cinnamon.",
+        "Spread about 1/3 the batter into the bottom of the prepared pan. Sprinkle about 1/3 the blueberry mixture over the batter layer. Spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. Spread remaining batter over the blueberry mixture. Top with remaining blueberry mixture.",
+        "Bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon melted butter, or as needed",
+        "1 tablespoon all-purpose flour, or as needed",
+        "2 3/4 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "3/4 cup unsalted butter",
+        "1 cup white sugar",
+        "3 room-temperature eggs",
+        "2 teaspoons vanilla extract",
+        "1 pint sour cream",
+        "2 cups blueberries",
+        "3/4 cup brown sugar",
+        "3/4 cup chopped walnuts",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Streusel Coffee Cake",
+    "url": "http://allrecipes.com/recipe/229261/blueberry-streusel-coffee-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-muffins.json
new file mode 100644
index 000000000..a5224e52d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-streusel-muffins.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.",
+        "Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.",
+        "Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.",
+        "Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon grated nutmeg",
+        "1/4 cup white sugar",
+        "6 tablespoons butter, melted",
+        "1 egg",
+        "1 cup low-fat yogurt",
+        "1 tablespoon vanilla extract",
+        "1 cup blueberries",
+        "1/2 cup all-purpose flour",
+        "1/4 cup white sugar",
+        "1/4 cup chopped almonds",
+        "1/4 cup butter",
+        "1/2 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Streusel Muffins",
+    "url": "http://allrecipes.com/recipe/223429/blueberry-streusel-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-stuffed-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-stuffed-french-toast.json
new file mode 100644
index 000000000..bd0b547ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-stuffed-french-toast.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.",
+        "Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.",
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.",
+        "To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast."
+    ],
+    "ingredients": [
+        "16 slices firm white bread",
+        "1 (8 ounce) package Neufchatel cheese, softened",
+        "1 cup blueberries",
+        "3 cups milk",
+        "3 eggs",
+        "1/3 cup maple syrup",
+        "1 teaspoon vanilla extract",
+        "1/4 cup white sugar",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 cup white sugar",
+        "2 tablespoons cornstarch",
+        "1 cup water",
+        "1 cup white sugar",
+        "1 tablespoon butter",
+        "1 cup blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Stuffed French Toast",
+    "url": "http://allrecipes.com/recipe/203240/blueberry-stuffed-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-summer-squash-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-summer-squash-bread.json
new file mode 100644
index 000000000..f2a88d64d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-summer-squash-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.",
+        "Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. Stir flour mixture into squash mixture just until combined; pour into prepared bread pan.",
+        "Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour."
+    ],
+    "ingredients": [
+        "1 1/2 cups grated yellow squash",
+        "1/2 cup honey",
+        "1/2 cup blueberry syrup (such as Stonewall Kitchen\u00ae Wild Maine)",
+        "1/2 cup vegetable oil",
+        "1 egg",
+        "1/2 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1/2 cup whole wheat flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup blueberries",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Summer Squash Bread",
+    "url": "http://allrecipes.com/recipe/242390/blueberry-summer-squash-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-tea-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-tea-cocktail.json
new file mode 100644
index 000000000..6e2a2585b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-tea-cocktail.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Combine amaretto and orange liqueur in a brandy snifter or glass. Add hot tea to taste."
+    ],
+    "ingredients": [
+        "1 fluid ounce amaretto liqueur",
+        "1 fluid ounce orange liqueur (such as Grand Marnier\u00ae)",
+        "4 fluid ounces orange pekoe tea, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Tea Cocktail",
+    "url": "http://allrecipes.com/recipe/222557/blueberry-tea-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-topping.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-topping.json
new file mode 100644
index 000000000..d198fa3f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-topping.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.",
+        "In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired."
+    ],
+    "ingredients": [
+        "2 quarts blueberries, rinsed and drained",
+        "2 cups water",
+        "1 tablespoon grated lemon peel",
+        "3 cups white sugar",
+        "4 cups water",
+        "2 tablespoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Topping",
+    "url": "http://allrecipes.com/recipe/23311/blueberry-topping/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-torte.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-torte.json
new file mode 100644
index 000000000..b7d0055b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-torte.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.",
+        "Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.",
+        "Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight."
+    ],
+    "ingredients": [
+        "2 (4.8 ounce) packages graham crackers, crushed",
+        "1/2 cup butter, melted",
+        "1/2 cup white sugar",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup confectioners' sugar",
+        "1 cup whipped topping (such as Cool Whip\u00ae)",
+        "1 (21 ounce) can blueberry pie filling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Torte",
+    "url": "http://allrecipes.com/recipe/245703/blueberry-torte/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-turnovers.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-turnovers.json
new file mode 100644
index 000000000..8535d45c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-turnovers.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.",
+        "Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.",
+        "Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package refrigerated crescent rolls",
+        "1/2 cup fresh blueberries",
+        "1/4 cup confectioners' sugar",
+        "1/4 cup prepared vanilla frosting (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Turnovers",
+    "url": "http://allrecipes.com/recipe/147378/blueberry-turnovers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-upside-down-banana-nut-brea.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-upside-down-banana-nut-brea.json
new file mode 100644
index 000000000..509d52591
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-upside-down-banana-nut-brea.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.",
+        "Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate."
+    ],
+    "ingredients": [
+        "1/2 cup canola oil",
+        "1/3 cup cold water",
+        "3 eggs",
+        "1 egg white",
+        "2 large bananas, mashed",
+        "1 cup white sugar",
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "2 tablespoons flax seeds",
+        "1/4 cup chopped pecans",
+        "1 pint fresh blueberries",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Upside-Down Banana Nut Bread",
+    "url": "http://allrecipes.com/recipe/204768/blueberry-upside-down-banana-nut-brea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-upside-down-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-upside-down-cake.json
new file mode 100644
index 000000000..925b9d5dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-upside-down-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.",
+        "In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.",
+        "Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm."
+    ],
+    "ingredients": [
+        "2 cups fresh blueberries",
+        "1/2 cup white sugar",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons grated lemon zest",
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "3 eggs",
+        "1 teaspoon almond extract",
+        "1 tablespoon grated lemon zest",
+        "3/4 cup milk",
+        "2 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "1/2 cup slivered almonds, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Upside-Down Cake",
+    "url": "http://allrecipes.com/recipe/25970/blueberry-upside-down-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-vanilla-graham-protein-smoo.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-vanilla-graham-protein-smoo.json
new file mode 100644
index 000000000..82f16f5c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-vanilla-graham-protein-smoo.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine coconut water, banana, blueberries, kale, spinach, dates, almond butter, hemp seed hearts, flax seeds, oats, and protein powder in a blender. Cover and puree until smooth. Top with graham cracker crumbs."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4461645.jpg",
+    "ingredients": [
+        "1 cup coconut water, or to taste",
+        "1 banana, frozen",
+        "3/4 cup fresh blueberries",
+        "1/4 cup kale (optional)",
+        "1/4 cup spinach (optional)",
+        "2 Medjool dates, pitted and chopped",
+        "1 tablespoon almond butter",
+        "1 tablespoon hemp seed hearts",
+        "1 tablespoon flax seeds",
+        "1 tablespoon oats",
+        "1 scoop vanilla protein powder (optional)",
+        "2 tablespoons graham cracker crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Vanilla Graham Protein Smoothie",
+    "url": "http://allrecipes.com/recipe/254473/blueberry-vanilla-graham-protein-smoo/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-vanilla-syrup.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-vanilla-syrup.json
new file mode 100644
index 000000000..12358efdd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-vanilla-syrup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine sugar and cornstarch in a large pot. Pour in water, corn syrup, and lemon juice. Stir in blueberries and vanilla bean. Bring to a boil, reduce heat, and simmer until thickened and infused with vanilla flavor, about 5 minutes. Remove syrup from heat.",
+        "Strain syrup into 3 hot, sterilized half-pint canning jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1 tablespoon cornstarch",
+        "1/4 cup water",
+        "1/4 cup light corn syrup",
+        "2 teaspoons lemon juice, or more to taste",
+        "2 cups fresh blueberries",
+        "1 whole vanilla bean"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Vanilla Syrup",
+    "url": "http://allrecipes.com/recipe/245642/blueberry-vanilla-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-vinaigrette-dressing.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-vinaigrette-dressing.json
new file mode 100644
index 000000000..5794c67fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-vinaigrette-dressing.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth."
+    ],
+    "ingredients": [
+        "3/4 cup vegetable oil",
+        "1/2 cup fresh blueberries",
+        "2 tablespoons white vinegar",
+        "2 tablespoons balsamic vinegar",
+        "2 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Vinaigrette Dressing",
+    "url": "http://allrecipes.com/recipe/254652/blueberry-vinaigrette-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-vodka-martinis.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-vodka-martinis.json
new file mode 100644
index 000000000..c14e5c9f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-vodka-martinis.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "To make the blueberry vodka:  Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.",
+        "To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest."
+    ],
+    "ingredients": [
+        "1 liter vodka",
+        "1 pint blueberries, rinsed and dried",
+        "1 cup raspberry flavored liqueur",
+        "1 lime, juiced",
+        "1 twist lime zest, garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Vodka Martinis",
+    "url": "http://allrecipes.com/recipe/32241/blueberry-vodka-martinis/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-waffles-354769.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-waffles-354769.json
new file mode 100644
index 000000000..492a8d284
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-waffles-354769.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Heat waffle iron; coat with cooking spray. Whisk flours, flax, baking powder, cardamom, cinnamon and salt in a bowl. Add remaining ingredients; mix until lumpy. Pour 1/2 cup batter onto iron; cook 5 to 6 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "Vegetable-oil spray",
+        "1 cup whole-wheat pastry flour",
+        "1 cup oat flour",
+        "2 tablespoons ground flax",
+        "1 tablespoon baking powder",
+        "1/4 teaspoon ground cardamom",
+        "1 teaspoon cinnamon",
+        "1/4 teaspoon salt",
+        "1 cup skim milk",
+        "1 pint blueberries",
+        "2 egg whites",
+        "2 tablespoons walnuts, chopped",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Blueberry",
+        "Walnut",
+        "Summer",
+        "Healthy",
+        "Butter",
+        "Self",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Blueberry Waffles",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-waffles-354769"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-waffles-with-fast-blueberry.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-waffles-with-fast-blueberry.json
new file mode 100644
index 000000000..4b8d832ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-waffles-with-fast-blueberry.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.",
+        "Preheat a lightly greased waffle iron.",
+        "Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.",
+        "To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles."
+    ],
+    "ingredients": [
+        "3 egg yolks, beaten",
+        "1 2/3 cups milk",
+        "2 cups all-purpose flour",
+        "2 1/4 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup melted butter",
+        "3 egg whites, stiffly beaten",
+        "2/3 cup blueberries",
+        "1 1/2 cups blueberries",
+        "3 tablespoons honey",
+        "1/2 cup orange juice",
+        "1 tablespoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Waffles with Fast Blueberry Sauce",
+    "url": "http://allrecipes.com/recipe/35756/blueberry-waffles-with-fast-blueberry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-walnut-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-walnut-bread.json
new file mode 100644
index 000000000..80b136c9f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-walnut-bread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest.",
+        "Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing."
+    ],
+    "ingredients": [
+        "1/3 cup margarine, softened",
+        "1/2 cup milk",
+        "2 eggs",
+        "2 1/2 cups all-purpose flour",
+        "1 cup white sugar",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 cup frozen blueberries, thawed, drained",
+        "1/2 cup chopped walnuts",
+        "1/2 teaspoon grated lemon zest (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Walnut Bread",
+    "url": "http://allrecipes.com/recipe/17719/blueberry-walnut-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-walnut-salad.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-walnut-salad.json
new file mode 100644
index 000000000..6501fe859
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-walnut-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package mixed salad greens",
+        "1 pint fresh blueberries",
+        "1/4 cup walnuts",
+        "1/2 cup raspberry vinaigrette salad dressing",
+        "1/4 cup crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Walnut Salad",
+    "url": "http://allrecipes.com/recipe/72721/blueberry-walnut-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-white-chocolate-macadamia-m.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-white-chocolate-macadamia-m.json
new file mode 100644
index 000000000..0be791c62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-white-chocolate-macadamia-m.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oven to 425 degrees F. Spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.",
+        "Stir together muffin mix and 1 cup milk in large bowl just until moistened. Fold in 1/2 cup baking chips and 1/2 cup macadamia nuts. Fill muffin cups about 3/4 full. Sprinkle 1/4 cup macadamia nuts over batter. Bake 13 to 16 minutes or until light golden brown. Cool 2 to 3 minutes in pan. If not using liners, loosen sides of muffins with knife. Remove from pan.",
+        "Microwave 1/3 cup baking chips and 1 teaspoon milk in uncovered microwave safe bowl on MEDIUM-HIGH power for 45 seconds. Stir until smooth. If necessary, microwave in 15 second intervals until chocolate is melted. Drizzle over muffins."
+    ],
+    "ingredients": [
+        "Crisco\u00ae Original No-Stick Cooking Spray",
+        "2 (7 ounce) packages Martha White\u00ae Blueberry Flavored Muffin Mix",
+        "1 cup milk",
+        "1/2 cup white baking chips",
+        "3/4 cup chopped salted macadamia nuts",
+        "Topping:",
+        "1/3 cup white baking chips",
+        "1 teaspoon milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry White Chocolate Macadamia Muffins",
+    "url": "http://allrecipes.com/recipe/238041/blueberry-white-chocolate-macadamia-m/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-white-chocolate-mousse-tart-2297.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-white-chocolate-mousse-tart-2297.json
new file mode 100644
index 000000000..1258f7dc4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-white-chocolate-mousse-tart-2297.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat 350\u00b0F. Roll out tart crust dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom, pressing into place. Trim dough overhang to 1/2 inch. Fold overhang in; press firmly, forming double-thick-sides. Freeze 15 minutes.",
+        "Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans, Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 18 minutes. Transfer pan to rack; cool crust completely.",
+        "Finely chop 1/2 cup blueberries in processor. Transfer to heavy medium saucepan. Add 3 tablespoons lemon juice and sugar and stir over medium heat until mixture boils and thickens slightly, about 3 minutes. Remove from heat. Stir in remaining 2 1/2 cups blueberries. Cool.",
+        "Combine 1 tablespoon water and 3 tablespoons lemon juice in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir over low heat just until gelatin dissolves. Set aside. Bring 1/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until smooth. Whisk in gelatin mixture. Refrigerate until just cool and beginning to thicken slightly, stirring often, about 10 minutes.",
+        "Beat remaining 3/4-cup cream in medium bowl until stiff peaks form. Gently fold into white chocolate mixture. Spoon mousse into curst; smooth top. Refrigerate until set, about 2 hours.",
+        "Spoon blueberry mixture over white chocolate mousse, covering completely. refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)",
+        "Remove tart from pan. Transfer tart to platter. Sprinkle with white chocolate shavings. Cut into wedges and serve.",
+        "Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.",
+        "Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)"
+    ],
+    "ingredients": [
+        "3 cups fresh blueberries",
+        "6 tablespoons fresh lemon juice",
+        "3 tablespoons sugar",
+        "1 tablespoon water",
+        "1 teaspoon unflavored gelatin",
+        "1 cup chilled whipping cream",
+        "4 ounce good-quality white chocolate (such as Lindt or Baker's), finely chopped",
+        "White chocolate, shavings",
+        "(Makes one 9-inch crust)",
+        "1 1/4 cups all purpose flour",
+        "1/3 cup powdered sugar",
+        "1/2 teaspoon salt",
+        "10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces",
+        "2 large egg yolks",
+        "1 tablespoon cold water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Chocolate",
+        "Citrus",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Summer",
+        "Chill",
+        "Kidney Friendly",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Blueberry-White Chocolate Mousse Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/blueberry-white-chocolate-mousse-tart-2297"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-yogurt-pops.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-yogurt-pops.json
new file mode 100644
index 000000000..d86bfa937
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-yogurt-pops.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Blend yogurt, blueberries, and honey together in a blender until smooth; pour into ice pop molds or small plastic cups with wooden sticks added at the end.",
+        "Freeze until pops are solid, about 4 hours."
+    ],
+    "ingredients": [
+        "1 (32 ounce) container Greek yogurt",
+        "12 ounces fresh blueberries",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Yogurt Pops",
+    "url": "http://allrecipes.com/recipe/242133/blueberry-yogurt-pops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-yogurt-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-yogurt-pound-cake.json
new file mode 100644
index 000000000..27f09bce7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-yogurt-pound-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt(R)).",
+        "Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.",
+        "Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix with pudding included",
+        "1/4 cup brown sugar",
+        "1 cup low-fat vanilla yogurt",
+        "1/2 cup applesauce",
+        "1/4 cup water",
+        "1/4 cup vegetable oil",
+        "3 eggs",
+        "1 teaspoon maple flavoring",
+        "1/2 teaspoon ground cinnamon, plus more for dusting",
+        "1 1/2 cups blueberries",
+        "1/4 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Yogurt Pound Cake",
+    "url": "http://allrecipes.com/recipe/232251/blueberry-yogurt-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-zucchini-bread.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-zucchini-bread.json
new file mode 100644
index 000000000..2f212feb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-zucchini-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.",
+        "In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.",
+        "Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely."
+    ],
+    "ingredients": [
+        "3 eggs, lightly beaten",
+        "1 cup vegetable oil",
+        "3 teaspoons vanilla extract",
+        "2 1/4 cups white sugar",
+        "2 cups shredded zucchini",
+        "3 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1 tablespoon ground cinnamon",
+        "1 pint fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Zucchini Bread",
+    "url": "http://allrecipes.com/recipe/74657/blueberry-zucchini-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blueberry-zucchini-muffins.json b/serverless-fleets/data/input/inferencing/recipes/blueberry-zucchini-muffins.json
new file mode 100644
index 000000000..c7eff3de7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blueberry-zucchini-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.",
+        "Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.",
+        "Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1/4 cup brown sugar",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 cup olive oil",
+        "1/4 cup milk",
+        "1 egg",
+        "1 1/2 teaspoons vanilla extract",
+        "1 cup shredded zucchini",
+        "1/2 cup fresh blueberries",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blueberry Zucchini Muffins",
+    "url": "http://allrecipes.com/recipe/233929/blueberry-zucchini-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blues-busting-blueberry-ice-cream-354969.json b/serverless-fleets/data/input/inferencing/recipes/blues-busting-blueberry-ice-cream-354969.json
new file mode 100644
index 000000000..9eaf0b43d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blues-busting-blueberry-ice-cream-354969.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Puree the blueberries with the sugar and lemon juice in the bowl of a food processor until smooth. Pour into a large bowl. Whisk in the cream until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer's directions. Serve in separate bowls garnished with a few fresh blueberries and a sprig of mint."
+    ],
+    "ingredients": [
+        "2 1/2 cups fresh blueberries, rinsed",
+        "1 cup sugar",
+        "Juice of 1 small lemon",
+        "3 cups whole cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ice Cream Machine",
+        "Berry",
+        "Fruit",
+        "Dessert",
+        "Freeze/Chill",
+        "Fourth of July",
+        "Picnic",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Father's Day",
+        "Frozen Dessert",
+        "Blueberry",
+        "Summer",
+        "Anniversary",
+        "Birthday",
+        "Family Reunion",
+        "Shower",
+        "Engagement Party",
+        "Party",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Blues-Busting Blueberry Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/blues-busting-blueberry-ice-cream-354969"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blues-lumpia.json b/serverless-fleets/data/input/inferencing/recipes/blues-lumpia.json
new file mode 100644
index 000000000..ad179cca4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blues-lumpia.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix beef, pork, onion, carrots, water chestnuts, garlic, 1 egg, oyster sauce, salt, and black pepper in a large bowl until well blended.",
+        "Place about 1 tablespoon beef-pork mixture on an egg roll wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward center and continue rolling wrapper tightly around meat. Brush a small amount of beaten egg over the top corner and press to seal. Repeat with remaining filling and wrappers. Store rolls in a covered container.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Fry rolls in batches until golden brown, about 7 minutes. Drain on a paper towel-lined plate. Serve immediately."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 pound ground pork",
+        "1 small onion, finely diced",
+        "1 cup shredded carrots",
+        "1 (8 ounce) can water chestnuts, chopped",
+        "2 tablespoons minced garlic",
+        "1 egg",
+        "1/2 cup oyster sauce",
+        "salt and ground black pepper to taste",
+        "100 lumpia wrappers (egg roll wrappers)",
+        "1 egg, beaten",
+        "1 quart vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blue's Lumpia",
+    "url": "http://allrecipes.com/recipe/221328/blues-lumpia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bluetons-blue-cheese-croutons.json b/serverless-fleets/data/input/inferencing/recipes/bluetons-blue-cheese-croutons.json
new file mode 100644
index 000000000..f41d6aa11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bluetons-blue-cheese-croutons.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.",
+        "Place bread cubes in a bowl and drizzle butter over the top. Sprinkle about 1/3 of the blue cheese over the top and stir until bread is coated. Sprinkle another 1/3 of the cheese over the top and stir to coat again. Spread bread cubes out onto prepared baking sheet.",
+        "Bake in the preheated oven until slightly crisp, about 15 minutes. Toss cubes and sprinkle remaining blue cheese over the top. Bake until browned and crispy, 15 to 20 minutes more."
+    ],
+    "ingredients": [
+        "1/2 loaf fresh bread, cut into 1/2-inch pieces",
+        "5 tablespoons unsalted butter, melted and hot, or more to taste",
+        "2 ounces frozen blue cheese, grated, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bluetons (Blue Cheese Croutons)",
+    "url": "http://allrecipes.com/recipe/240933/bluetons-blue-cheese-croutons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bluewater-bread-pudding-with-caramel-sauce-107108.json b/serverless-fleets/data/input/inferencing/recipes/bluewater-bread-pudding-with-caramel-sauce-107108.json
new file mode 100644
index 000000000..49395df6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bluewater-bread-pudding-with-caramel-sauce-107108.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Whisk all ingredients in heavy large saucepan to blend. Whisk over medium-high heat until beginning to boil. Reduce heat to medium-low. Simmer until sauce is thick enough to coat spoon, whisking occasionally, about 25 minutes. (Can be made 3 days ahead. Cool. Cover and refrigerate. Rewarm over low heat before serving.)",
+        "Preheat oven to 350\u00b0F. Butter 11x7-inch glass baking dish. Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Spread 1 side of each bread slice with butter. Arrange 6 slices, buttered side up, in single layer in prepared dish, trimming to fit. Sprinkle with currants. Top with remaining bread slices, buttered side up. Pour custard through sieve over bread in dish. Let stand 15 minutes, occasionally pressing bread into custard.",
+        "Place pudding in dish in 13x9x2-inch metal baking pan. Pour enough hot water into pan to come halfway up sides of pudding dish. Place in oven. Bake pudding until set in center and golden on top, about 45 minutes. Remove pudding from water bath. Serve warm or at room temperature with warm caramel sauce."
+    ],
+    "ingredients": [
+        "1 pound dark brown sugar",
+        "2 cups whipping cream",
+        "1 cup light corn syrup",
+        "1/2 cup dark rum",
+        "2 1/2 cups whole milk",
+        "1 cup whipping cream",
+        "1 cup sugar",
+        "4 large eggs",
+        "4 large egg yolks",
+        "1 tablespoon vanilla extract",
+        "1/4 teaspoon ground nutmeg",
+        "1/8 teaspoon salt",
+        "12 slices good-quality white bread, crusts trimmed",
+        "3 tablespoons unsalted butter, room temperature",
+        "1/2 cup dried currants"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Currant",
+        "Dried Fruit",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bluewater Bread Pudding with Caramel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bluewater-bread-pudding-with-caramel-sauce-107108"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bluezys-stuffed-jalapenos-with-bacon.json b/serverless-fleets/data/input/inferencing/recipes/bluezys-stuffed-jalapenos-with-bacon.json
new file mode 100644
index 000000000..70ead4a05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bluezys-stuffed-jalapenos-with-bacon.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.",
+        "Place bacon in a skillet over medium heat, working in batches, and cook until bacon is translucent and still flexible, about 2 minutes per side. Set bacon aside.",
+        "Trim membranes from jalapeno pepper halves to reduce heat. Rinse peppers and set aside.",
+        "Place whipped cream cheese and Cheddar cheese into a bowl and mix until well blended; stir in Worcestershire sauce. Spoon cheese mixture into a pastry bag fitted with a large tip. Pipe the cheese filling generously into the pepper halves. Top each filled pepper with a precooked bacon strip and arrange onto prepared baking sheet.",
+        "Bake in the preheated oven until cheese filling is bubbling and the bacon strips are lightly browned, 8 to 14 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "12 slices hickory-smoked bacon, cut in half crosswise",
+        "12 large jalapeno peppers, halved lengthwise and seeded",
+        "1 (6 ounce) tub whipped cream cheese at room temperature",
+        "6 ounces shredded Cheddar cheese",
+        "1 tablespoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bluezy's Stuffed Jalapenos with Bacon",
+    "url": "http://allrecipes.com/recipe/228540/bluezys-stuffed-jalapenos-with-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blurry-eyed-kicker.json b/serverless-fleets/data/input/inferencing/recipes/blurry-eyed-kicker.json
new file mode 100644
index 000000000..be14abf30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blurry-eyed-kicker.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice. Pour in the melon liqueur, Southern Comfort, Banana liqueur, vodka, orange juice and sour mix.",
+        "Shake vigorously for 1 to 2 minutes. Strain into a highball glass and serve."
+    ],
+    "ingredients": [
+        "1/4 fluid ounce melon liqueur",
+        "1/4 fluid ounce Southern Comfort liqueur",
+        "1/4 fluid ounce banana liqueur",
+        "1/4 fluid ounce vodka",
+        "3/4 fluid ounce orange juice",
+        "1/2 ounce whiskey sour mix",
+        "2 cups ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blurry-Eyed Kicker",
+    "url": "http://allrecipes.com/recipe/19959/blurry-eyed-kicker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blushing-applesauce.json b/serverless-fleets/data/input/inferencing/recipes/blushing-applesauce.json
new file mode 100644
index 000000000..1a82664de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blushing-applesauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally,  until the apples are very soft and lose their shape, about 25 minutes.",
+        "Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.",
+        "Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold."
+    ],
+    "ingredients": [
+        "5 pounds Macintosh apples, quartered and cored",
+        "3/4 cup sugar",
+        "3/4 cup water",
+        "1/4 cup lemon juice",
+        "1 teaspoon cinnamon",
+        "1/2 teaspoon nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blushing Applesauce",
+    "url": "http://allrecipes.com/recipe/142643/blushing-applesauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blushing-betty-rhubarb-dessert.json b/serverless-fleets/data/input/inferencing/recipes/blushing-betty-rhubarb-dessert.json
new file mode 100644
index 000000000..633e94861
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blushing-betty-rhubarb-dessert.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Mix rhubarb with 2 cups sugar in a large bowl and spread into the prepared baking dish; sprinkle rhubarb with raisins.",
+        "Beat vegetable shortening with 2/3 cup sugar in a bowl; beat in eggs, one at a time, followed by vanilla extract. Whisk flour, baking powder, and salt together in another bowl. Gradually stir the flour mixture into the wet ingredients, alternating with milk, to form a smooth batter. Spread batter over fruit in baking dish.",
+        "Bake in the preheated oven until rhubarb filling is bubbling and topping is set and golden brown, about 1 hour."
+    ],
+    "ingredients": [
+        "4 pounds rhubarb, cut into 1-inch pieces",
+        "2 cups white sugar",
+        "1 1/3 cups raisins",
+        "1/4 cup vegetable shortening",
+        "2/3 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "2/3 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blushing Betty (Rhubarb Dessert)",
+    "url": "http://allrecipes.com/recipe/222423/blushing-betty-rhubarb-dessert/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blushing-cranberry-pears.json b/serverless-fleets/data/input/inferencing/recipes/blushing-cranberry-pears.json
new file mode 100644
index 000000000..c31947217
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blushing-cranberry-pears.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.",
+        "Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even."
+    ],
+    "ingredients": [
+        "3 cups cranberry juice cocktail",
+        "1/4 cup white sugar",
+        "1 cinnamon stick",
+        "8 Bosc pears, peeled with stems intact"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blushing Cranberry Pears",
+    "url": "http://allrecipes.com/recipe/143848/blushing-cranberry-pears/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/blushing-pomegranate-chicken.json b/serverless-fleets/data/input/inferencing/recipes/blushing-pomegranate-chicken.json
new file mode 100644
index 000000000..876be15be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/blushing-pomegranate-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Arrange sweet potatoes and chicken pieces in a 9x13 inch baking dish. In a small bowl, mix together pomegranate juice, sherry vinegar, olive oil, brown sugar, ginger, garlic, and salt and pepper. Pour over chicken and sweet potatoes.  Cover, and marinate for 1 to 2 hours, turning once.",
+        "Preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 45 minutes, or until chicken and sweet potatoes are cooked through. Baste with cooking juices several times while cooking.",
+        "Sprinkle with green onion and pomegranate seeds before serving."
+    ],
+    "ingredients": [
+        "2 pounds sweet potatoes, peeled and quartered",
+        "3 1/2 pounds bone-in chicken pieces",
+        "1 cup pomegranate juice",
+        "1/4 cup sherry vinegar",
+        "1/4 cup olive oil",
+        "1 tablespoon brown sugar",
+        "1 teaspoon ground ginger",
+        "4 cloves garlic, crushed",
+        "1 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 bunch green onions, sliced",
+        "1/4 cup pomegranate seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Blushing Pomegranate Chicken",
+    "url": "http://allrecipes.com/recipe/96713/blushing-pomegranate-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bo-kho-spicy-vietnamese-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/bo-kho-spicy-vietnamese-beef-stew.json
new file mode 100644
index 000000000..6589c1ff1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bo-kho-spicy-vietnamese-beef-stew.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.",
+        "Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl. Add beef; mix until coated. Let marinate in the refrigerator, about 30 minutes.",
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Drain excess marinade off beef, reserving lemongrass and bay leaf.",
+        "Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.",
+        "Stir beef, reserved lemongrass, and bay leaf into the tomato paste. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high. Add water and carrots; bring to a boil.",
+        "Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro."
+    ],
+    "ingredients": [
+        "1 stalk lemongrass",
+        "3 tablespoons fish sauce (patis)",
+        "2 1/2 tablespoons grated ginger",
+        "2 tablespoons unsweetened applesauce",
+        "1 1/2 teaspoons curry powder",
+        "1 teaspoon Chinese five-spice powder",
+        "1 bay leaf",
+        "2 1/2 pounds beef brisket, cut into 1 1/2-inch chunks",
+        "3 tablespoons ghee (clarified butter)",
+        "1 onion, finely chopped",
+        "2 (14.5 ounce) cans diced tomatoes, drained and crushed with your hands",
+        "kosher salt to taste",
+        "3 cups water",
+        "1 pound carrots, peeled and chopped into 1-inch pieces",
+        "1/4 cup chopped fresh cilantro (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bo Kho (Spicy Vietnamese Beef Stew)",
+    "url": "http://allrecipes.com/recipe/247322/bo-kho-spicy-vietnamese-beef-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bo-luc-lac-french-vietnamese-shaking.json b/serverless-fleets/data/input/inferencing/recipes/bo-luc-lac-french-vietnamese-shaking.json
new file mode 100644
index 000000000..23ccd6807
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bo-luc-lac-french-vietnamese-shaking.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.",
+        "Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.",
+        "Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.",
+        "Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or \"shake\") until beef reaches desired doneness, 2 to 4 minutes.",
+        "Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side."
+    ],
+    "ingredients": [
+        "Beef Marinade:",
+        "2 tablespoons minced garlic",
+        "2 tablespoons oyster sauce",
+        "1 1/2 tablespoons white sugar",
+        "1 tablespoon fish sauce",
+        "1 tablespoon sesame oil",
+        "1 tablespoon soy sauce",
+        "1 teaspoon hoisin sauce",
+        "1 1/2 pounds beef top sirloin, cut into 1-inch cubes",
+        "Vinaigrette:",
+        "1/2 cup rice vinegar",
+        "1 1/2 tablespoons white sugar",
+        "1 1/2 teaspoons salt",
+        "1 red onion, thinly sliced",
+        "Dipping Sauce:",
+        "1 lime, juiced",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "2 tablespoons cooking oil",
+        "2 bunches watercress, torn",
+        "2 tomatoes, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bo Luc Lac \"French-Vietnamese Shaking Beef\"",
+    "url": "http://allrecipes.com/recipe/244961/bo-luc-lac-french-vietnamese-shaking/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bo-ssam-grilled-pork-and-pickled-slaw-in-lettuce-cups-56389619.json b/serverless-fleets/data/input/inferencing/recipes/bo-ssam-grilled-pork-and-pickled-slaw-in-lettuce-cups-56389619.json
new file mode 100644
index 000000000..a0ef30ddc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bo-ssam-grilled-pork-and-pickled-slaw-in-lettuce-cups-56389619.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)",
+        "Preheat oven to 250\u00b0F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20\u201325 minutes.",
+        "Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.",
+        "The quick-pickled radishes and carrots can be made up to 3 days in advance."
+    ],
+    "ingredients": [
+        "1/2 cup seasoned rice wine vinegar",
+        "1/4 cup sugar",
+        "4 teaspoons kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "6 radishes, julienned or grated",
+        "2 carrots, julienned or grated",
+        "2 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt",
+        "2 heads Boston or Bibb lettuce, leaves separated",
+        "2 scallions, thinly sliced",
+        "3 cups cooked short-grain rice",
+        "Sriracha hot sauce (for serving)",
+        "12 shucked raw oysters (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Rice",
+        "Kid-Friendly",
+        "Dinner",
+        "Lunch",
+        "Carrot",
+        "Radish",
+        "Graduation",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bo Ss\u00e4m Grilled Pork and Pickled Slaw in Lettuce Cups",
+    "url": "http://www.epicurious.com/recipes/food/views/bo-ssam-grilled-pork-and-pickled-slaw-in-lettuce-cups-56389619"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boardwalk-quality-maple-walnut-fudge.json b/serverless-fleets/data/input/inferencing/recipes/boardwalk-quality-maple-walnut-fudge.json
new file mode 100644
index 000000000..1f529983c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boardwalk-quality-maple-walnut-fudge.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.",
+        "Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).  Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares."
+    ],
+    "ingredients": [
+        "3 cups white chocolate chips",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1/4 cup butter",
+        "1 teaspoon maple flavored extract",
+        "1 1/2 cups broken walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boardwalk Quality Maple Walnut Fudge",
+    "url": "http://allrecipes.com/recipe/218790/boardwalk-quality-maple-walnut-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boat-burgers.json b/serverless-fleets/data/input/inferencing/recipes/boat-burgers.json
new file mode 100644
index 000000000..77cbe72a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boat-burgers.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix ground beef and egg together in a large bowl; add oatmeal, ketchup, mustard, salt, and pepper. Mix well.",
+        "Arrange hot dog buns on a baking sheet. Spoon ground beef mixture into each bun.",
+        "Bake in the preheated oven for 10 minutes. Add an American cheese slice to each 'boat burger'; continue baking until ground beef is fully cooked and buns are crispy, 10 to 12 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 egg",
+        "1 cup instant oatmeal",
+        "1/2 cup ketchup",
+        "2 tablespoons prepared mustard",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "6 hot dog buns",
+        "6 slices American cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boat Burgers",
+    "url": "http://allrecipes.com/recipe/233720/boat-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boat-cruisin-punch.json b/serverless-fleets/data/input/inferencing/recipes/boat-cruisin-punch.json
new file mode 100644
index 000000000..77cb6e126
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boat-cruisin-punch.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine orange juice, lemonade concentrate, limeade concentrate, vodka, and water in a large bowl; stir until blended. Serve over crushed ice."
+    ],
+    "ingredients": [
+        "1 1/2 cups orange juice",
+        "1 (6 ounce) can frozen lemonade concentrate",
+        "1 (6 ounce) can frozen limeade concentrate",
+        "2/3 cup vodka, or to taste",
+        "1 1/2 (6 ounce) cans water, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boat Cruisin' Punch",
+    "url": "http://allrecipes.com/recipe/218292/boat-cruisin-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boat-drink.json b/serverless-fleets/data/input/inferencing/recipes/boat-drink.json
new file mode 100644
index 000000000..4433efbdf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boat-drink.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Fill a margarita glass with crushed ice. Pour tequila, melon liqueur, and triple sec into the glass. Top with sour mix, grenadine, lime juice, and orange juice.  Garnish with the cherry and a wedge of orange."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger good quality silver tequila",
+        "1/2 (1.5 fluid ounce) jigger melon liqueur (such as Midori\u00ae)",
+        "1/4 (1.5 fluid ounce) jigger triple sec",
+        "1/2 (1.5 fluid ounce) jigger sour mix",
+        "1 splash grenadine syrup",
+        "1 splash lime juice",
+        "1 (1.5 fluid ounce) jigger orange juice, or to taste",
+        "1 maraschino cherry for garnish",
+        "1 wedge orange for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boat Drink",
+    "url": "http://allrecipes.com/recipe/218786/boat-drink/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boathouse-punch-56389846.json b/serverless-fleets/data/input/inferencing/recipes/boathouse-punch-56389846.json
new file mode 100644
index 000000000..859502d7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boathouse-punch-56389846.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "1. Place the lemon peels in a bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then let sit covered for at least 1 hour, or overnight.",
+        "2. In a large punch bowl, combine the gin, Aperol, St. Germain, and juices. Add the lemon peel mixture and let sit for 15 minutes. Remove the peels. Right before serving, add the ice block and ros\u00e9. Garnish the punch bowl with the lemon wheels."
+    ],
+    "ingredients": [
+        "Peels of 4 lemons",
+        "1/2 cup superfine sugar",
+        "1 (1-liter) bottle gin (I recommend Bombay Dry or Bombay Sapphire)",
+        "1 (750-ml) bottle Aperol",
+        "12 ounces St. Germain elderflower liqueur",
+        "12 ounces lemon juice",
+        "12 ounces orange juice",
+        "12 ounces grapefruit juice",
+        "Large ice block",
+        "1 (750-ml) bottle sparkling ros\u00e9 wine",
+        "Garnish with lemon wheels (from 2 lemons)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Punch",
+        "Alcoholic",
+        "Grapefruit",
+        "Sparkling Wine",
+        "Lemon Juice",
+        "Orange Juice",
+        "Drink"
+    ],
+    "title": "Boathouse Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/boathouse-punch-56389846"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bob-andy-pie.json b/serverless-fleets/data/input/inferencing/recipes/bob-andy-pie.json
new file mode 100644
index 000000000..d7ad1868d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bob-andy-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine the sugars, flour, cinnamon, cloves, and salt in a bowl.  Add the eggs and yolk one at a time, and mix well.  Stir in the milk, melted butter, and vanilla.  Pour filling into the shell.",
+        "Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.  When the side of the pan is tapped, the center should still wobble like gelatin.  Cool on a rack."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 cup packed brown sugar",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon salt",
+        "3 eggs",
+        "1 egg yolk",
+        "2 cups milk",
+        "2 tablespoons unsalted butter",
+        "1 1/2 teaspoons vanilla extract",
+        "1 recipe pastry for a 9 inch single crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob Andy Pie",
+    "url": "http://allrecipes.com/recipe/12215/bob-andy-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobbes-super-cheesy-pasta.json b/serverless-fleets/data/input/inferencing/recipes/bobbes-super-cheesy-pasta.json
new file mode 100644
index 000000000..f79dc0703
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobbes-super-cheesy-pasta.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.",
+        "In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package uncooked rigatoni pasta",
+        "1/4 cup butter",
+        "1 clove garlic, crushed",
+        "1/2 cup cubed sharp Cheddar cheese",
+        "1/2 cup cubed Gouda cheese",
+        "1/4 cup grated Parmesan cheese",
+        "1/4 cup blue cheese dressing",
+        "1/2 cup milk",
+        "paprika to taste",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bobbe's Super Cheesy Pasta",
+    "url": "http://allrecipes.com/recipe/61010/bobbes-super-cheesy-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobbies-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/bobbies-oatmeal-cookies.json
new file mode 100644
index 000000000..513e1ebb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobbies-oatmeal-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. Drop by rounded spoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 cup packed brown sugar",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "3 cups rolled oats",
+        "1/2 cup semisweet chocolate chips",
+        "1 cup raisins",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bobbie's Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/25021/bobbies-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobbies-spaghetti-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bobbies-spaghetti-sauce.json
new file mode 100644
index 000000000..d1a2b01b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobbies-spaghetti-sauce.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat olive oil in a large pot. Cook sausage links and ground beef in the hot oil until the sausages are cooked through and no longer pink in the center, 3 to 5 minutes per side. Stir mushrooms, red bell pepper, yellow bell pepper, and onion into the meat mixture; cook and stir until he vegetables are tender, 5 to 7 minutes.",
+        "Remove sausages from pot to a cutting board to cool slightly; cut into bite-size pieces and return to the pot. Add tomato sauce, diced tomatoes with green chile peppers, tomato paste, balsamic vinegar, oregano, basil, thyme, kosher salt, black pepper, and marjoram to the pot; stir. Reduce heat to low and cook at a simmer, stirring every so often, for 2 to 3 hours."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "1 (12 ounce) package pork sausage links",
+        "1/2 pound ground beef",
+        "1 cup fresh mushroom slices",
+        "1 red bell pepper, chopped",
+        "1 yellow bell pepper, chopped",
+        "1/2 large onion, chopped",
+        "1 (16 ounce) can tomato sauce (such as Hunt's\u00ae)",
+        "1 (10 ounce) can diced tomatoes with green chile peppers",
+        "1 (8 ounce) can tomato paste",
+        "4 teaspoons balsamic vinegar",
+        "1 pinch dried oregano",
+        "1 pinch dried basil",
+        "1 pinch ground thyme",
+        "1 pinch kosher salt",
+        "1 pinch ground black pepper",
+        "1 pinch dried marjoram"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bobbie's Spaghetti Sauce",
+    "url": "http://allrecipes.com/recipe/231034/bobbies-spaghetti-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobby-burns-51256880.json b/serverless-fleets/data/input/inferencing/recipes/bobby-burns-51256880.json
new file mode 100644
index 000000000..23af04235
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobby-burns-51256880.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all ingredients with ice in a cocktail shaker. Stir and strain into a chilled martini glass. Twist lemon peel to release oil and then use as a garnish."
+    ],
+    "ingredients": [
+        "2 oz Monkey Shoulder Scotch",
+        "3/4 oz Carpano Antica Formula sweet vermouth",
+        "1/4 oz B\u00e9n\u00e9dictine",
+        "2 dashes Angostura bitters",
+        "Lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Scotch",
+        "Cocktail Party",
+        "Cocktail",
+        "Vermouth",
+        "Drink"
+    ],
+    "title": "Bobby Burns",
+    "url": "http://www.epicurious.com/recipes/food/views/bobby-burns-51256880"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobby-flays-margherita-pizza-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bobby-flays-margherita-pizza-recipe.json
new file mode 100644
index 000000000..bbda406c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobby-flays-margherita-pizza-recipe.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Prepare the grill for direct and indirect cooking.",
+        "Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.",
+        "Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.",
+        "Drizzle the top with more olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese. Remove from the grill and tear the basil leaves over the top. Slice and serve immediately."
+    ],
+    "ingredients": [
+        "1 store-bought pizza dough",
+        "Olive oil, for brushing and drizzling",
+        "Kosher salt and freshly ground black pepper",
+        "1 pound fresh mozzarella, sliced 1/4-inch thick",
+        "3 Roma tomatoes, sliced 1/4-inch thick",
+        "Handful fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Grilling Recipes",
+        "Easy Recipes",
+        "Grilling",
+        "Pizza Recipes",
+        "Cheese",
+        "Mozzarella Recipes",
+        "Tomato",
+        "Vegetable"
+    ],
+    "title": "Bobby Flay's Margherita Pizza",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/bobby-flays-margherita-pizza-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobbys-buffalo-wings-with-tangy-cheese-dip-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bobbys-buffalo-wings-with-tangy-cheese-dip-recipe.json
new file mode 100644
index 000000000..196b16593
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobbys-buffalo-wings-with-tangy-cheese-dip-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F. For the roquefort dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours. For the buffalo wings: Spray a baking sheet with nonstick cooking spray. Toss the wings with the salt and pepper to coat evenly in a medium bowl and then transfer to the baking sheet. Bake until the skin is golden and crispy or the internal temperature reaches 165 degrees F, 25 minutes. Preheat the broiler. Combine the hot sauce and honey in a small bowl and then brush the wings with 1/4 cup of the hot sauce mixture. Broil for 3 minutes. Brush the wings with another 1/4 cup of the hot sauce mixture and flip the wings. Broil again until browned and crispy, 3 to 4 minutes longer. Remove and immediately brush with the remaining sauce. Serve with celery and carrot sticks."
+    ],
+    "ingredients": [
+        "1 ounce Roquefort cheese, crumbled",
+        "1/3 cup nonfat Greek yogurt",
+        "2 tablespoons mayonnaise",
+        "2 tablespoons chopped scallions",
+        "1 teaspoon kosher salt",
+        "1 teaspoon freshly ground pepper",
+        "1 teaspoon white wine vinegar",
+        "Juice of 1 lemon, fresh squeezed",
+        "Juice of 1 lime, fresh squeezed",
+        "Nonstick cooking spray, for greasing",
+        "12 chicken wings (about 3 1/2 pounds), disjointed",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon freshly ground pepper",
+        "1/2 cup hot sauce",
+        "1/4 cup honey",
+        "Celery and carrot sticks, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cheese Dip",
+        "Cheese",
+        "Dip",
+        "Chicken Wing",
+        "Chicken",
+        "Poultry Recipes",
+        "Blue Cheese",
+        "Appetizer"
+    ],
+    "title": "Bobby's Buffalo Wings with Tangy Cheese Dip",
+    "url": "http://www.foodnetwork.com/recipes/bobby-deen/bobbys-buffalo-wings-with-tangy-cheese-dip-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobbys-dry-rubbed-rib-eye-steaks-with-mesa-barbecue-sauce-358849.json b/serverless-fleets/data/input/inferencing/recipes/bobbys-dry-rubbed-rib-eye-steaks-with-mesa-barbecue-sauce-358849.json
new file mode 100644
index 000000000..e294bc24f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobbys-dry-rubbed-rib-eye-steaks-with-mesa-barbecue-sauce-358849.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.",
+        "Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub-side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and brush with Mesa Barbecue Sauce."
+    ],
+    "ingredients": [
+        "1/4 cup paprika",
+        "1 cup ancho chile powder",
+        "1 tablespoon ground cumin",
+        "1 tablespoon ground coriander",
+        "1 teaspoon cayenne",
+        "2 teaspoons dry mustard",
+        "2 teaspoons dried oregano",
+        "1 tablespoon kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "8 rib-eye steaks (10 ounces each)",
+        "1 cup Bobby's Dry Rub",
+        "Olive oil for brushing the steaks",
+        "2 cups Mesa Barbecue Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Fourth of July",
+        "Graduation",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Meat",
+        "Steak",
+        "Summer",
+        "Tailgating",
+        "Family Reunion",
+        "Grill",
+        "Grill/Barbecue",
+        "Party",
+        "Advance Prep Required"
+    ],
+    "title": "Bobby's Dry-Rubbed Rib-Eye Steaks with Mesa Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bobbys-dry-rubbed-rib-eye-steaks-with-mesa-barbecue-sauce-358849"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobbys-vanilla-holiday-nog-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bobbys-vanilla-holiday-nog-recipe.json
new file mode 100644
index 000000000..758188dbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobbys-vanilla-holiday-nog-recipe.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)",
+        "For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.",
+        "Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.",
+        "Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.",
+        "To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg."
+    ],
+    "ingredients": [
+        "20 peppercorns",
+        "10 star anise",
+        "10 allspice berries",
+        "10 cinnamon sticks",
+        "10 cloves",
+        "10 cardamom pods",
+        "1/2 gallon apple cider",
+        "2 cups fresh carrot juice",
+        "1/2 cup fresh ginger juice",
+        "1/2 cup demerara sugar",
+        "Zest of 1 orange",
+        "1/4 teaspoon freshly grated nutmeg",
+        "Pinch kosher salt",
+        "3 large eggs",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cinnamon",
+        "1/2 ounce aged rum",
+        "Pinch kosher salt",
+        "1/4 cup plus 1/8 cup granulated sugar",
+        "12 ounces aged rum",
+        "6 ounces aged brandy",
+        "Freshly grated nutmeg, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Eggnog",
+        "Rum Recipes",
+        "Drinks",
+        "Holiday"
+    ],
+    "title": "Holiday Eggnog",
+    "url": "http://www.foodnetwork.com/recipes/bobby-deen/bobbys-vanilla-holiday-nog-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobotie-231245.json b/serverless-fleets/data/input/inferencing/recipes/bobotie-231245.json
new file mode 100644
index 000000000..5db6ff41c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobotie-231245.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Set the oven at 160\u00b0C (325\u00b0F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.",
+        "Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200\u00b0C (400\u00b0F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang ."
+    ],
+    "ingredients": [
+        "minced lamb or beef, or a mixture of the two",
+        "butter, vegetable oil",
+        "2 onions, chopped",
+        "2 ml (1/2 teaspoon) crushed garlic",
+        "15 ml (1 tablespoon) curry powder",
+        "5 ml (1 teaspoon) ground turmeric",
+        "2 slices bread, crumbled",
+        "60 ml (1/4 cup) milk",
+        "finely grated rind and juice of 1/2 small lemon",
+        "1 egg",
+        "5 ml (1 teaspoon) salt, milled black pepper",
+        "100 g (3 ounces) dried apricots, chopped",
+        "1 Granny Smith apple peeled, cored and chopped",
+        "60 ml (1/4 cup) sultanas (golden raisins)",
+        "50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan",
+        "6 lemon, orange, or bay leaves",
+        "250 ml (1 cup) milk",
+        "2 eggs",
+        "2 ml (1/2 teaspoon) salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Garlic",
+        "Lamb",
+        "Onion",
+        "Bake",
+        "Casserole/Gratin",
+        "Lemon",
+        "Raisin",
+        "Apple",
+        "Almond",
+        "Winter",
+        "Family Reunion"
+    ],
+    "title": "Bobotie",
+    "url": "http://www.epicurious.com/recipes/food/views/bobotie-231245"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobotie-from-boschendal-manor-house.json b/serverless-fleets/data/input/inferencing/recipes/bobotie-from-boschendal-manor-house.json
new file mode 100644
index 000000000..54975f7a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobotie-from-boschendal-manor-house.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.",
+        "Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.",
+        "As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.",
+        "Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 slice day-old bread",
+        "1 cup milk",
+        "2 tablespoons vegetable oil",
+        "2 large onions, chopped",
+        "2 cloves garlic, minced",
+        "1 tablespoon curry powder",
+        "2 pounds ground lamb",
+        "1/2 cup raisins",
+        "4 (2 inch) pieces lemon zest",
+        "12 blanched almonds, chopped",
+        "1/4 cup lemon juice",
+        "3 tablespoons mango chutney, chopped",
+        "1 egg",
+        "1 tablespoon white sugar",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon ground turmeric",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bobotie from Boschendal Manor House",
+    "url": "http://allrecipes.com/recipe/135731/bobotie-from-boschendal-manor-house/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobotie-south-african-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/bobotie-south-african-meatloaf.json
new file mode 100644
index 000000000..73a30feec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobotie-south-african-meatloaf.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.",
+        "Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until browned, 5 to 7 minutes.",
+        "Combine 2 eggs, 1 cup milk, oats, raisins, almonds, vinegar, curry powder, sugar, salt, turmeric, and black pepper in a large bowl. Add onions and ground beef; mix well. Spread the beef evenly into the prepared baking dish; top with bay leaves.",
+        "Bake in preheated oven for 30 minutes. Remove from oven and drain excess fat from the beef.",
+        "Beat 1 egg and 1/4 cup milk together in a bowl; pour over the beef mixture.",
+        "Continue baking in oven until the top is beginning to brown, about 30 minute more. Remove and discard bay leaves to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "2 onions, diced",
+        "2 eggs",
+        "1 cup milk",
+        "1 cup old-fashioned oats",
+        "3/4 cup golden raisins",
+        "1/4 cup slivered almonds",
+        "2 tablespoons vinegar",
+        "2 tablespoons curry powder, or to taste",
+        "1 tablespoon white sugar",
+        "2 teaspoons salt",
+        "3/4 teaspoon ground turmeric",
+        "1/4 teaspoon ground black pepper",
+        "2 pounds lean ground beef",
+        "4 bay leaves, or more to taste",
+        "1 egg",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bobotie (South African Meatloaf)",
+    "url": "http://allrecipes.com/recipe/230627/bobotie-south-african-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobotie.json b/serverless-fleets/data/input/inferencing/recipes/bobotie.json
new file mode 100644
index 000000000..6543589a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobotie.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to five minutes. Remove the onions and finely chop them.",
+        "Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has browned slightly.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.",
+        "Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.",
+        "Place the mixture the prepared baking dish. Insert the bay leaves into the meat. Bake in the preheated oven for 1 hour.",
+        "Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes."
+    ],
+    "ingredients": [
+        "2 onions, thickly sliced",
+        "3 cups water, or as needed",
+        "1 tablespoon vegetable oil",
+        "1 slice white bread",
+        "1 cup milk",
+        "2 pounds lean ground beef",
+        "1 tablespoon curry powder",
+        "2 eggs",
+        "1 tablespoon white sugar",
+        "2 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon turmeric (optional)",
+        "2 tablespoons vinegar",
+        "3 tablespoons chutney",
+        "6 almonds",
+        "1/2 cup raisins",
+        "4 bay leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bobotie",
+    "url": "http://allrecipes.com/recipe/23129/bobotie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobras-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/bobras-banana-bread.json
new file mode 100644
index 000000000..592d4e69a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobras-banana-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.",
+        "Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack."
+    ],
+    "ingredients": [
+        "3/4 cup whole wheat flour",
+        "3/4 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon kosher salt, or to taste",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/2 cup butter, softened",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "3 ripe bananas",
+        "1/4 cup plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bobra's Banana Bread",
+    "url": "http://allrecipes.com/recipe/215623/bobras-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-awesome-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/bobs-awesome-lasagna.json
new file mode 100644
index 000000000..ae54121db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-awesome-lasagna.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.",
+        "In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.",
+        "Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.",
+        "Bake in the preheated oven for one hour. Let stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "8 ounces lasagna noodles",
+        "1 pound ground beef",
+        "1/4 cup minced onions",
+        "1 teaspoon salt",
+        "1/2 teaspoon garlic salt",
+        "1 (32 ounce) jar spaghetti sauce",
+        "1 (16 ounce) package large curd cottage cheese",
+        "1 pound mozzarella cheese, shredded"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Awesome Lasagna",
+    "url": "http://allrecipes.com/recipe/18442/bobs-awesome-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bobs-bbq-sauce.json
new file mode 100644
index 000000000..b820e8387
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-bbq-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a bowl, mix the brown sugar, cider vinegar, ketchup, dry mustard, Worcestershire sauce, and horseradish sauce. Refrigerate until ready to use."
+    ],
+    "ingredients": [
+        "1/2 cup brown sugar",
+        "2 tablespoons cider vinegar",
+        "1/4 cup ketchup",
+        "1 teaspoon ground dry mustard",
+        "1 teaspoon Worcestershire sauce",
+        "1 teaspoon horseradish sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/81269/bobs-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/bobs-bean-salad.json
new file mode 100644
index 000000000..2fa467f06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-bean-salad.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.",
+        "In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil.  Adjust seasoning as desired.",
+        "Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled."
+    ],
+    "ingredients": [
+        "1 medium red bell pepper, chopped",
+        "1/3 medium onion, chopped",
+        "1 (6 ounce) jar marinated artichoke hearts, drained and chopped",
+        "1 (12 ounce) can kidney beans, drained and rinsed",
+        "1 (12 ounce) can pinto beans, drained and rinsed",
+        "1 (12 ounce) can garbanzo beans, drained and rinsed",
+        "2 ounces crumbled feta cheese",
+        "Dressing",
+        "1/4 cup olive oil",
+        "1/8 cup white vinegar or white wine vinegar",
+        "1/8 cup balsamic vinegar",
+        "1 teaspoon salt",
+        "1 teaspoon sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Bean Salad",
+    "url": "http://allrecipes.com/recipe/75095/bobs-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-blue-cheese-dressing.json b/serverless-fleets/data/input/inferencing/recipes/bobs-blue-cheese-dressing.json
new file mode 100644
index 000000000..a089ccfb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-blue-cheese-dressing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, whisk together the blue cheese, mayonnaise, sour cream, lemon juice, hot pepper sauce, Worcestershire sauce, parsley, honey, pepper, and salt.  Chill until serving."
+    ],
+    "ingredients": [
+        "1 cup crumbled blue cheese",
+        "1 cup mayonnaise",
+        "1 cup sour cream",
+        "2 teaspoons lemon juice",
+        "1 teaspoon hot pepper sauce",
+        "2 teaspoons Worcestershire sauce",
+        "2 tablespoons chopped fresh parsley",
+        "1 tablespoon honey",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Blue Cheese Dressing",
+    "url": "http://allrecipes.com/recipe/16733/bobs-blue-cheese-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-habanero-hot-sauce---liquid-fir.json b/serverless-fleets/data/input/inferencing/recipes/bobs-habanero-hot-sauce---liquid-fir.json
new file mode 100644
index 000000000..d51ffff9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-habanero-hot-sauce---liquid-fir.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using."
+    ],
+    "ingredients": [
+        "12 habanero peppers, seeded and chopped",
+        "1 (15.5 ounce) can sliced peaches in heavy syrup",
+        "1/2 cup dark molasses",
+        "1/2 cup yellow mustard",
+        "1/2 cup light brown sugar",
+        "1 cup distilled white vinegar",
+        "2 tablespoons salt",
+        "2 tablespoons paprika",
+        "1 tablespoon black pepper",
+        "1 tablespoon ground cumin",
+        "1/2 teaspoon ground coriander",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon ground allspice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Habanero Hot Sauce - Liquid Fire",
+    "url": "http://allrecipes.com/recipe/57326/bobs-habanero-hot-sauce---liquid-fir/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-little-known-less-cared-about.json b/serverless-fleets/data/input/inferencing/recipes/bobs-little-known-less-cared-about.json
new file mode 100644
index 000000000..abab96049
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-little-known-less-cared-about.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes.",
+        "Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired."
+    ],
+    "ingredients": [
+        "1/2 pound thick-cut bacon, chopped",
+        "1 large yellow onion, chopped",
+        "1 1/2 pounds ground beef",
+        "3 cloves garlic, chopped",
+        "1 tablespoon ground cumin",
+        "3 (15.5 ounce) cans kidney beans, rinsed and drained",
+        "1 (14.5 ounce) can fire-roasted diced tomatoes",
+        "2 cups water",
+        "1/4 cup chili powder",
+        "1 teaspoon liquid smoke flavoring",
+        "salt and ground black pepper to taste",
+        "1 dash hot pepper sauce (such as Tabasco\u00ae), or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Little Known, Less Cared About Chili",
+    "url": "http://allrecipes.com/recipe/232526/bobs-little-known-less-cared-about/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-mexican-stuffed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bobs-mexican-stuffed-chicken.json
new file mode 100644
index 000000000..5e747a4fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-mexican-stuffed-chicken.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.",
+        "In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.",
+        "Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.",
+        "Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted."
+    ],
+    "ingredients": [
+        "2 cups crushed corn flakes",
+        "1 tablespoon chili powder",
+        "1 (1.27 ounce) packet dry fajita seasoning",
+        "1/4 cup chopped red bell pepper",
+        "1/4 cup chopped yellow bell pepper",
+        "1/4 cup chopped orange bell pepper",
+        "1/3 cup chopped fresh mushrooms",
+        "1/2 medium red onion, diced",
+        "4 skinless, boneless chicken breast halves - pounded thin",
+        "1 cup shredded Cheddar cheese, divided",
+        "1/4 cup salsa",
+        "toothpicks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Mexican Stuffed Chicken",
+    "url": "http://allrecipes.com/recipe/77284/bobs-mexican-stuffed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-pineapple-pie.json b/serverless-fleets/data/input/inferencing/recipes/bobs-pineapple-pie.json
new file mode 100644
index 000000000..800825aa9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-pineapple-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.",
+        "Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving."
+    ],
+    "ingredients": [
+        "1/4 cup cornstarch",
+        "2 (20 ounce) cans crushed pineapple, drained with juice reserved",
+        "1 1/2 cups white sugar",
+        "1/4 teaspoon salt",
+        "4 egg yolks",
+        "pastry for a (10 inch) double crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Pineapple Pie",
+    "url": "http://allrecipes.com/recipe/218663/bobs-pineapple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-pulled-pork-on-a-smoker.json b/serverless-fleets/data/input/inferencing/recipes/bobs-pulled-pork-on-a-smoker.json
new file mode 100644
index 000000000..6d412c4fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-pulled-pork-on-a-smoker.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.",
+        "Cover pot and refrigerate for 12 hours.",
+        "Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.",
+        "Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.",
+        "Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks."
+    ],
+    "ingredients": [
+        "1 (8 pound) pork shoulder roast",
+        "1 quart apple cider, or as needed",
+        "BBQ Rub:",
+        "5 tablespoons white sugar",
+        "5 tablespoons light brown sugar",
+        "2 tablespoons kosher salt",
+        "2 tablespoons paprika",
+        "1 tablespoon onion powder",
+        "1 tablespoon freshly ground black pepper",
+        "1 tablespoon garlic powder",
+        "1 onion, chopped",
+        "3 cups hickory chips, or more as needed, soaked in water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Pulled Pork on a Smoker",
+    "url": "http://allrecipes.com/recipe/236104/bobs-pulled-pork-on-a-smoker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-salad-dressing.json b/serverless-fleets/data/input/inferencing/recipes/bobs-salad-dressing.json
new file mode 100644
index 000000000..129d34560
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-salad-dressing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper.  Process until smooth and serve over salad."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/6620422.jpg",
+    "ingredients": [
+        "2/3 cup olive oil",
+        "1/3 cup fresh lemon juice",
+        "1/3 cup tahini",
+        "1 tablespoon nutritional yeast",
+        "1/4 cup tamari",
+        "1 tablespoon honey",
+        "1/2 teaspoon dried oregano",
+        "1 tablespoon mayonnaise",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Salad Dressing",
+    "url": "http://allrecipes.com/recipe/24830/bobs-salad-dressing/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-slow-cooker-braciole.json b/serverless-fleets/data/input/inferencing/recipes/bobs-slow-cooker-braciole.json
new file mode 100644
index 000000000..607ba2632
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-slow-cooker-braciole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Pour the marinara sauce into the slow cooker and set on High to warm.",
+        "Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper.  Pat the  breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.",
+        "Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover.",
+        "Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara."
+    ],
+    "ingredients": [
+        "2 (26 ounce) jars marinara sauce",
+        "2 eggs, beaten",
+        "1/2 cup dry bread crumbs",
+        "1 (1 1/2-pound) flank steak, pounded to 1/4 inch",
+        "1 teaspoon kosher salt",
+        "ground black pepper",
+        "5 slices bacon",
+        "1 cup shredded Italian cheese blend",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Slow Cooker Braciole",
+    "url": "http://allrecipes.com/recipe/180150/bobs-slow-cooker-braciole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-stuffed-banana-peppers.json b/serverless-fleets/data/input/inferencing/recipes/bobs-stuffed-banana-peppers.json
new file mode 100644
index 000000000..5fd086afa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-stuffed-banana-peppers.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.",
+        "Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).",
+        "Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.",
+        "Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.",
+        "Bake uncovered in preheated oven for 1 hour."
+    ],
+    "ingredients": [
+        "8 banana peppers",
+        "2 tablespoons butter",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped celery",
+        "1 (28 ounce) can crushed tomatoes",
+        "1 (8 ounce) can tomato sauce",
+        "2 cloves garlic, minced",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "2 1/2 teaspoons salt, divided",
+        "1/2 teaspoon ground black pepper, divided",
+        "1 egg",
+        "1 teaspoon Worcestershire sauce",
+        "1/2 cup grated Parmesan cheese",
+        "1 pound hot Italian sausage",
+        "1 pound mild Italian sausage",
+        "1 1/2 cups bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Stuffed Banana Peppers",
+    "url": "http://allrecipes.com/recipe/23074/bobs-stuffed-banana-peppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-sweet-and-sour-grilled-jumbuck-ribs-395271.json b/serverless-fleets/data/input/inferencing/recipes/bobs-sweet-and-sour-grilled-jumbuck-ribs-395271.json
new file mode 100644
index 000000000..6b3a1f317
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-sweet-and-sour-grilled-jumbuck-ribs-395271.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Heat a cooker to medium to medium-high. Rub the ribs all over with the olive oil, then season with salt and pepper.",
+        "To make the glaze, combine the pineapple juice, vinegar, and soy sauce in a small saucepan over medium heat. Cook until reduced by half, about 3 to 5 minutes. Add the ketchup, brown sugar, and ginger and simmer for 5 minutes. Stir in the lime juice, cilantro, and mint. Remove from the heat and set aside.",
+        "Oil the grate and place the ribs on it bone side down over direct heat. Cook for 5 to 7 minutes, then turn and cook for 5 to 7 minutes more. Repeat the process for 40 to 45 minutes, or until the ribs are pull-apart tender. Move the ribs away from direct heat and glaze the bone side with sauce, then turn and glaze the meat side. Cook for 10 minutes. Repeat one or two more times, if desired.",
+        "Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve."
+    ],
+    "ingredients": [
+        "6 slabs Denver lamb ribs",
+        "1 tablespoon olive oil",
+        "Salt and freshly ground black pepper",
+        "1/2 cup pineapple juice",
+        "1/4 cup white wine vinegar",
+        "2 tablespoons soy sauce",
+        "1/4 cup ketchup",
+        "2 tablespoons dark brown sugar",
+        "1 tablespoon peeled, minced fresh ginger",
+        "2 tablespoons fresh lime juice",
+        "1 tablespoon minced fresh cilantro leaves",
+        "1 tablespoon minced fresh mint leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Lamb",
+        "Fourth of July",
+        "Backyard BBQ",
+        "Dinner",
+        "Vinegar",
+        "Meat",
+        "Tailgating",
+        "Grill",
+        "Grill/Barbecue",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Bob's Sweet-and-Sour Grilled Jumbuck Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/bobs-sweet-and-sour-grilled-jumbuck-ribs-395271"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-sweet-pepper-skillet.json b/serverless-fleets/data/input/inferencing/recipes/bobs-sweet-pepper-skillet.json
new file mode 100644
index 000000000..8fd37b625
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-sweet-pepper-skillet.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1061273.jpg",
+    "ingredients": [
+        "2 teaspoons extra-virgin olive oil",
+        "2 teaspoons sesame oil",
+        "3 green bell peppers, thinly sliced",
+        "1 yellow bell pepper, chopped",
+        "1 red bell pepper, chopped",
+        "1 red onion, chopped",
+        "2 teaspoons minced garlic",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Sweet Pepper Skillet",
+    "url": "http://allrecipes.com/recipe/232886/bobs-sweet-pepper-skillet/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-teriyaki-sauce-and-marinade.json b/serverless-fleets/data/input/inferencing/recipes/bobs-teriyaki-sauce-and-marinade.json
new file mode 100644
index 000000000..7121cdb8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-teriyaki-sauce-and-marinade.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring the soy sauce, mirin, sake, sugar, and ginger puree to a boil in a saucepan. Reduce heat to medium low. For a marinade, remove from heat and allow to cool. For a thicker sauce, mix cornstarch and water to form a smooth paste and stir into the mixture; allow to simmer until thickened, about 2 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "1/2 cup mirin",
+        "1/2 cup sake",
+        "2 teaspoons white sugar",
+        "1/4 teaspoon ginger puree",
+        "2 teaspoons cornstarch, or as desired (optional)",
+        "2 teaspoons water (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Teriyaki Sauce and Marinade",
+    "url": "http://allrecipes.com/recipe/219482/bobs-teriyaki-sauce-and-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-thai-beef-salad.json b/serverless-fleets/data/input/inferencing/recipes/bobs-thai-beef-salad.json
new file mode 100644
index 000000000..256ff85dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-thai-beef-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to broiler setting. Broil rib eye to desired doneness. When cool enough to handle, slice into 1/4 inch by 1 inch strips.",
+        "In a large bowl, combine the steak, cucumbers, onions, chiles, lime juice, sugar, and fish sauce. Stir gently for 5 minutes, or until flavors are well blended."
+    ],
+    "ingredients": [
+        "1 pound beef rib eye steak",
+        "2 large cucumbers - peeled, halved lengthwise and sliced",
+        "2 red onions, halved and thinly sliced",
+        "15 Thai chiles, sliced into thin rings",
+        "3 limes, juiced",
+        "1 pinch white sugar",
+        "1 cup fish sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Thai Beef Salad",
+    "url": "http://allrecipes.com/recipe/30580/bobs-thai-beef-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bobs-three-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/bobs-three-bean-salad.json
new file mode 100644
index 000000000..4d18507b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bobs-three-bean-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour."
+    ],
+    "ingredients": [
+        "2 (15 ounce) cans red kidney beans, drained",
+        "2 (15 ounce) cans cut green beans, drained",
+        "2 (15 ounce) cans garbanzo beans, drained",
+        "1 large sweet onion, sliced",
+        "3 cloves garlic, chopped",
+        "1 tablespoon white sugar",
+        "1 tablespoon Italian seasoning",
+        "1 cup rice wine vinegar",
+        "1 cup balsamic vinegar",
+        "1/4 cup olive oil, or more if needed",
+        "1/2 teaspoon salt, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bob's Three Bean Salad",
+    "url": "http://allrecipes.com/recipe/222240/bobs-three-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boccie-ball-200276.json b/serverless-fleets/data/input/inferencing/recipes/boccie-ball-200276.json
new file mode 100644
index 000000000..bc7760d44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boccie-ball-200276.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Pour the amaretto and orange juice into a highball glass almost filled with ice cubes. Stir well."
+    ],
+    "ingredients": [
+        "2 ounces amaretto",
+        "5 ounces orange juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Liqueur",
+        "Alcoholic",
+        "Cocktail Party",
+        "Orange",
+        "Amaretto",
+        "Family Reunion",
+        "Shower",
+        "Engagement Party",
+        "Drink"
+    ],
+    "title": "Boccie Ball",
+    "url": "http://www.epicurious.com/recipes/food/views/boccie-ball-200276"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bodacious-broccoli-salad.json b/serverless-fleets/data/input/inferencing/recipes/bodacious-broccoli-salad.json
new file mode 100644
index 000000000..5013816b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bodacious-broccoli-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.",
+        "In a large bowl, combine broccoli, cheese, bacon and onion.",
+        "Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "2 heads fresh broccoli, chopped",
+        "1 1/2 cups sharp Cheddar cheese, shredded",
+        "1/2 large red onion, chopped",
+        "1/4 cup red wine vinegar",
+        "1/8 cup white sugar",
+        "2 teaspoons ground black pepper",
+        "1 teaspoon salt",
+        "2/3 cup mayonnaise",
+        "1 teaspoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bodacious Broccoli Salad",
+    "url": "http://allrecipes.com/recipe/14281/bodacious-broccoli-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bodacious-brownies.json b/serverless-fleets/data/input/inferencing/recipes/bodacious-brownies.json
new file mode 100644
index 000000000..1b8705fc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bodacious-brownies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.",
+        "Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.",
+        "Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack."
+    ],
+    "ingredients": [
+        "1/2 cup butter or margarine",
+        "1 cup white sugar",
+        "1/3 cup unsweetened cocoa powder",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "3/4 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bodacious Brownies",
+    "url": "http://allrecipes.com/recipe/10853/bodacious-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bodega-bay-cioppino.json b/serverless-fleets/data/input/inferencing/recipes/bodega-bay-cioppino.json
new file mode 100644
index 000000000..ea3db963f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bodega-bay-cioppino.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and  white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.",
+        "Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 large onion, chopped",
+        "3 cloves garlic, crushed or to taste",
+        "2 (28 ounce) cans diced tomatoes with juice",
+        "1/2 cup dry white wine",
+        "1/4 cup chopped fresh parsley",
+        "1/2 teaspoon dried basil",
+        "2 teaspoons salt",
+        "1/2 teaspoon cracked black pepper",
+        "1 bay leaf",
+        "1 pound scallops",
+        "24 littleneck clams",
+        "1 1/2 pounds crab legs",
+        "1 pound unpeeled, large fresh shrimp"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bodega Bay Cioppino",
+    "url": "http://allrecipes.com/recipe/68429/bodega-bay-cioppino/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boeuf-bourguignon-104754.json b/serverless-fleets/data/input/inferencing/recipes/boeuf-bourguignon-104754.json
new file mode 100644
index 000000000..11fa39252
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boeuf-bourguignon-104754.json
@@ -0,0 +1,56 @@
+{
+    "directions": [
+        "Cook bacon in boiling salted water 3 minutes, then drain.",
+        "Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.",
+        "Heat 1\u201a tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining \u201a tablespoon oil as needed. Transfer to a bowl.",
+        "Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.",
+        "Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don\u2019t fall out).",
+        "Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then saut\u00e9 bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then saut\u00e9, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.",
+        "While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.",
+        "Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut\u2029 boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.",
+        "Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut\u2029 mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.",
+        "Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/4 pound thick-sliced bacon",
+        "3 pounds boneless beef chuck",
+        "1/3 cup all-purpose flour",
+        "2 tablespoons vegetable oil",
+        "4 1/2 tablespoons unsalted butter",
+        "1/2 cup brandy",
+        "1 (4-inch) piece of celery",
+        "4 fresh parsley stems (no leaves)",
+        "4 fresh thyme sprigs",
+        "2 bay leaves (not California)",
+        "2 cloves",
+        "2 onions, finely chopped",
+        "3 large garlic cloves, finely chopped",
+        "2 carrots, cut into 1/4-inch-thick slices",
+        "1 tablespoon tomato paste",
+        "1 (750-ml) bottle dry red wine (preferably Burgundy or C\u00f4tes du Rh\u00f4ne)",
+        "1 pound small (1 1/2-inch) boiling onions or pearl onions",
+        "1pound mushrooms, quartered if large",
+        "Accompaniment: peeled boiled potatoes tossed with butter and parsley",
+        "Special equipment: kitchen string"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Mushroom",
+        "Onion",
+        "Stew",
+        "Dinner",
+        "Bacon",
+        "Brandy",
+        "Red Wine",
+        "Winter",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Boeuf Bourguignon",
+    "url": "http://www.epicurious.com/recipes/food/views/boeuf-bourguignon-104754"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boeuf-bourguignon.json b/serverless-fleets/data/input/inferencing/recipes/boeuf-bourguignon.json
new file mode 100644
index 000000000..78c9f2547
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boeuf-bourguignon.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.",
+        "Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.",
+        "Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup vegetable oil",
+        "5 onions, sliced",
+        "2 pounds lean beef, cut into 1-inch cubes",
+        "1 1/2 tablespoons all-purpose flour",
+        "1/4 teaspoon dried marjoram",
+        "1/4 teaspoon dried thyme",
+        "freshly ground black pepper to taste",
+        "1 cup dry red wine",
+        "1/2 cup beef broth",
+        "1 (8 ounce) package sliced fresh mushrooms"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boeuf Bourguignon",
+    "url": "http://allrecipes.com/recipe/256165/boeuf-bourguignon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boeuf-en-croute.json b/serverless-fleets/data/input/inferencing/recipes/boeuf-en-croute.json
new file mode 100644
index 000000000..9048e85af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boeuf-en-croute.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides,  1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.",
+        "In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.",
+        "Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.",
+        "Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.",
+        "Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.",
+        "Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "2 (6 ounce) beef tenderloin filets",
+        "1 tablespoon butter",
+        "8 ounces fresh white mushrooms, minced",
+        "1/3 cup minced shallot",
+        "2 cloves garlic, minced",
+        "2 tablespoons red wine",
+        "4 6-inch squares of frozen puff pastry, thawed but still cold",
+        "1 1/2 cups red wine",
+        "salt and pepper to taste",
+        "1 egg (optional)",
+        "2 tablespoons milk (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boeuf en Croute",
+    "url": "http://allrecipes.com/recipe/213512/boeuf-en-croute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bohemia-cookies.json b/serverless-fleets/data/input/inferencing/recipes/bohemia-cookies.json
new file mode 100644
index 000000000..6297d1598
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bohemia-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C).",
+        "In a medium bowl, cream together the shortening and confectioners' sugar until smooth. Stir in the vanilla and salt. Mix in flour, walnuts and grated chocolate until well blended. Drop by teaspoonfuls onto ungreased cookie sheets.",
+        "Bake for 35 to 40 minutes in the preheated oven, or until firm. Remove from baking sheets to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "1 1/4 cups confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "1 pinch salt",
+        "1 1/4 cups all-purpose flour",
+        "1 cup ground walnuts",
+        "6 ounces milk chocolate, grated"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bohemia Cookies",
+    "url": "http://allrecipes.com/recipe/26111/bohemia-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bohemian-macaroni-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/bohemian-macaroni-and-cheese.json
new file mode 100644
index 000000000..31fdd2243
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bohemian-macaroni-and-cheese.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Prepare both boxes of macaroni and cheese according to package directions.",
+        "Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.",
+        "Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.",
+        "Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm."
+    ],
+    "ingredients": [
+        "2 (7.25 ounce) packages dry macaroni and cheese",
+        "1 green bell pepper, chopped",
+        "1 onion, chopped",
+        "1 large tomato, chopped",
+        "1 pound bacon - cooked and crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bohemian Macaroni and Cheese",
+    "url": "http://allrecipes.com/recipe/12038/bohemian-macaroni-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bohemian-pork-roast.json b/serverless-fleets/data/input/inferencing/recipes/bohemian-pork-roast.json
new file mode 100644
index 000000000..5cf59646b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bohemian-pork-roast.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast.",
+        "Cover and place roast in the preheated oven. Bake for 1 1/2  hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving."
+    ],
+    "ingredients": [
+        "3 pounds bone-in pork roast",
+        "2 tablespoons dried marjoram",
+        "salt and pepper to taste",
+        "3 tablespoons caraway seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bohemian Pork Roast",
+    "url": "http://allrecipes.com/recipe/14710/bohemian-pork-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bohemian-style-absinthe-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/bohemian-style-absinthe-cocktail.json
new file mode 100644
index 000000000..142b6f974
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bohemian-style-absinthe-cocktail.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place sugar cube on an absinthe spoon or in small strainer set over a glass. Pour absinthe over sugar cube into the glass.",
+        "Light the sugar cube on fire and allow sugar to caramelize for 10 to 15 seconds. Slowly pour water over sugar cube until it dissolves and the drink begins to turn opaque. Stir to combine."
+    ],
+    "ingredients": [
+        "1 sugar cube",
+        "2 fluid ounces absinthe",
+        "4 fluid ounces cold water, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bohemian-Style Absinthe Cocktail",
+    "url": "http://allrecipes.com/recipe/236893/bohemian-style-absinthe-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-bagels.json b/serverless-fleets/data/input/inferencing/recipes/boiled-bagels.json
new file mode 100644
index 000000000..57e5d3047
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-bagels.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.",
+        "Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.",
+        "Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.",
+        "Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.",
+        "When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.",
+        "Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough."
+    ],
+    "ingredients": [
+        "4 1/4 cups all-purpose flour",
+        "2 (.25 ounce) packages active dry yeast",
+        "1 1/2 cups warm water (110 degrees F/45 degrees C)",
+        "3 tablespoons white sugar",
+        "1 tablespoon salt",
+        "1 tablespoon white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Bagels",
+    "url": "http://allrecipes.com/recipe/6849/boiled-bagels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-baked-ribs.json b/serverless-fleets/data/input/inferencing/recipes/boiled-baked-ribs.json
new file mode 100644
index 000000000..2089f5ca1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-baked-ribs.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.",
+        "Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.",
+        "Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.",
+        "Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.",
+        "Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.",
+        "Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve."
+    ],
+    "ingredients": [
+        "2 1/2 quarts water",
+        "6 cloves garlic, crushed",
+        "1/2 onion, chopped",
+        "2 bay leaves",
+        "1 teaspoon red pepper flakes",
+        "1 tablespoon Chinese five-spice powder",
+        "2 tablespoons kosher salt",
+        "1/2 cup rice vinegar",
+        "1 (2 pound) slab baby back ribs, cut into individual ribs",
+        "For the glaze:",
+        "1 1/2 tablespoons soy sauce",
+        "1 1/2 tablespoons rice vinegar",
+        "1 1/2 tablespoons sambal oelek chili paste",
+        "1 1/2 tablespoons Dijon mustard",
+        "1 1/2 tablespoons ketchup",
+        "1 1/2 tablespoons honey",
+        "1 1/2 tablespoons brown sugar",
+        "1/2 teaspoon Chinese five-spice powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled & Baked Ribs",
+    "url": "http://allrecipes.com/recipe/220280/boiled-baked-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-cabbage-with-bacon.json b/serverless-fleets/data/input/inferencing/recipes/boiled-cabbage-with-bacon.json
new file mode 100644
index 000000000..18fdedfba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-cabbage-with-bacon.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring cabbage, bacon, 2 cups water, and  vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.",
+        "Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "3 pounds cabbage, cored and chopped",
+        "1/2 pound thick-cut bacon, chopped",
+        "2 cups water, or more as needed",
+        "1/3 cup apple cider vinegar",
+        "1/4 cup water",
+        "2 tablespoons all-purpose flour",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Cabbage with Bacon",
+    "url": "http://allrecipes.com/recipe/234089/boiled-cabbage-with-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-cake.json b/serverless-fleets/data/input/inferencing/recipes/boiled-cake.json
new file mode 100644
index 000000000..5429dc85d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).  Lightly grease and flour one 9 x 13 inch baking pan.",
+        "Combine water, sugar, shortening, salt, cocoa, raisins, and spices in a saucepan. Bring to a boil, and continue to boil for 3 minutes. Remove from heat.  Stir in vanilla and nuts.",
+        "Combine flour and baking soda.  Stir into boiled mixture, and thoroughly mix. Pour into prepared pan, and spread evenly.",
+        "Bake for 50 minutes, or until a tester inserted in the center of the cake comes out clean.  Cool."
+    ],
+    "ingredients": [
+        "1 teaspoon ground nutmeg",
+        "2 cups white sugar",
+        "1 cup shortening",
+        "1 teaspoon salt",
+        "4 teaspoons unsweetened cocoa powder",
+        "2 cups water",
+        "1/2 teaspoon ground cloves",
+        "2 cups raisins",
+        "2 teaspoons ground cinnamon",
+        "4 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon vanilla extract",
+        "2 cups chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Cake",
+    "url": "http://allrecipes.com/recipe/8096/boiled-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-carrots-with-prepared-horseradish-51154600.json b/serverless-fleets/data/input/inferencing/recipes/boiled-carrots-with-prepared-horseradish-51154600.json
new file mode 100644
index 000000000..a44d3144c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-carrots-with-prepared-horseradish-51154600.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cut 3 medium carrots into 1/4-inch thick rounds. Place in a small saucepan. Add water to cover, 1/2 teaspoon salt, and a grind or two of black pepper. Bring to boiling over high heat; boil until the carrots are tender\u2014about 10 minutes. Drain in a colander and serve warm, with prepared horseradish on the side."
+    ],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Passover",
+        "Condiment",
+        "Horseradish",
+        "Carrot",
+        "Kosher for Passover",
+        "Boil"
+    ],
+    "title": "Boiled Carrots with Prepared Horseradish",
+    "url": "http://www.epicurious.com/recipes/food/views/boiled-carrots-with-prepared-horseradish-51154600"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-chicken.json b/serverless-fleets/data/input/inferencing/recipes/boiled-chicken.json
new file mode 100644
index 000000000..b17cb5e47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-chicken.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat."
+    ],
+    "ingredients": [
+        "1 (3 pound) whole chicken",
+        "1 large onion, halved - unpeeled",
+        "3 carrots, cut into chunks - unpeeled",
+        "2 stalks celery, cut into chunks",
+        "1 tablespoon whole peppercorns",
+        "water to cover"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Chicken",
+    "url": "http://allrecipes.com/recipe/20455/boiled-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-chocolate-delight-cake.json b/serverless-fleets/data/input/inferencing/recipes/boiled-chocolate-delight-cake.json
new file mode 100644
index 000000000..ddc17e845
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-chocolate-delight-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Thoroughly grease bottom and sides of a 2-quart heat proof mold or 9 inch bundt pan. Sprinkle with white sugar and tap out excess.",
+        "n large mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and blend well.",
+        "In separate bowl, stir together flour, cocoa, cinnamon and baking soda; add to butter mixture alternately with milk until well blended. Stir in the chopped nuts.",
+        "Spoon batter into a greased mold. Cover with piece of greased aluminum foil, greased side down. Fold down edges of foil around rim; fasten securely with string.",
+        "Place a rack in la large kettle or pot; pour in water to top of rack. Heat water to boiling; place mold on rack. Reduce heat. Cover kettle and steam cake over simmering water for  hour and 25 minutes or until cake tester inserted in center comes out clean. (Add water, as needed, during steaming to keep water at rack level.) Remove mold from kettle; cool 10 minutes on wire rack. Run tip of sharp knife around edges; invert on serving plate. Serve hot accompanied with sauces of your choice."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 1/2 cups white sugar",
+        "2 teaspoons vanilla extract",
+        "2 eggs",
+        "2 1/3 cups all-purpose flour",
+        "3/4 cup unsweetened cocoa powder",
+        "1 1/4 tablespoons ground cinnamon",
+        "1 teaspoon baking soda",
+        "1 1/2 cups milk",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Chocolate Delight Cake",
+    "url": "http://allrecipes.com/recipe/8198/boiled-chocolate-delight-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-crawfish.json b/serverless-fleets/data/input/inferencing/recipes/boiled-crawfish.json
new file mode 100644
index 000000000..4c77c7e9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-crawfish.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place onions, garlic, lemons, oranges, celery, and jalapeno peppers into a 4 or 5 gallon pot. Season with pepper and seasoned salt; fill with enough water to fill the pot 3/4 full. Bring to a hard boil over intense heat, and allow to boil for 20 minutes.",
+        "Add the crawfish, cover, and boil for 20 minutes until the shells turn red. Drain and eat."
+    ],
+    "ingredients": [
+        "2 large onions, quartered",
+        "10 large cloves garlic, halved",
+        "2 lemons, quartered",
+        "2 oranges, quartered",
+        "5 large stalks celery, cut into chunks",
+        "1/4 cup black pepper",
+        "1/4 cup seasoned salt",
+        "6 jalapeno peppers, halved and seeded",
+        "10 pounds live crawfish, rinsed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Crawfish",
+    "url": "http://allrecipes.com/recipe/99238/boiled-crawfish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-custard-i.json b/serverless-fleets/data/input/inferencing/recipes/boiled-custard-i.json
new file mode 100644
index 000000000..58fcf6059
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-custard-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.   Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk.  Stir in sugar, and continue stirring until it dissolves.",
+        "In a small bowl, beat the eggs until light yellow.  Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.",
+        "Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "1/4 cup white sugar",
+        "2 eggs, beaten",
+        "1 tablespoon cornstarch",
+        "2 tablespoons water",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Custard I",
+    "url": "http://allrecipes.com/recipe/9385/boiled-custard-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-custard-ii.json b/serverless-fleets/data/input/inferencing/recipes/boiled-custard-ii.json
new file mode 100644
index 000000000..58a012fcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-custard-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium mixing bowl, mix together eggs and white sugar. Stir in milk.",
+        "In the lower pot of a double boiler, add water and bring to a low boil.  Into the top pot, pour milk and sugar mixture. Cook over medium heat until  mixture coats a spoon, about 30 minutes.",
+        "Add vanilla extract and strain using a sieve. Chill before serving."
+    ],
+    "ingredients": [
+        "10 eggs",
+        "2 1/2 cups white sugar",
+        "1 gallon milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Custard II",
+    "url": "http://allrecipes.com/recipe/9388/boiled-custard-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-custard.json b/serverless-fleets/data/input/inferencing/recipes/boiled-custard.json
new file mode 100644
index 000000000..a726a2ce3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-custard.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.",
+        "In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon.  Serve warm or chilled."
+    ],
+    "ingredients": [
+        "5 eggs, beaten",
+        "2 cups white sugar",
+        "2 quarts milk",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Custard",
+    "url": "http://allrecipes.com/recipe/17908/boiled-custard/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-dressing-106592.json b/serverless-fleets/data/input/inferencing/recipes/boiled-dressing-106592.json
new file mode 100644
index 000000000..d7891439b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-dressing-106592.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk eggs with flour, sugar, salt, and mustard in a 1-quart heavy saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick and mixture registers 160\u00b0F on an instant-read thermometer. (Do not let boil.) Pour through sieve into a metal bowl, then stir in butter until melted.",
+        "Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Cover surface of dressing with wax paper and chill."
+    ],
+    "ingredients": [
+        "3 large egg yolks",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon sugar",
+        "1 teaspoon salt",
+        "1 teaspoon dry mustard",
+        "1 1/4 cups whole milk",
+        "1 tablespoon cider vinegar",
+        "3 tablespoons unsalted butter",
+        "Large bowl of ice and cold water",
+        "Special equipment: fine sieve, wax paper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Dairy",
+        "Egg",
+        "Mustard",
+        "Quick & Easy",
+        "Vinegar",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Boiled Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/boiled-dressing-106592"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-fruit-cake.json b/serverless-fleets/data/input/inferencing/recipes/boiled-fruit-cake.json
new file mode 100644
index 000000000..9f772d726
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-fruit-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.",
+        "Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.",
+        "Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "4 cups candied mixed fruit",
+        "1 cup white sugar",
+        "3/4 cup butter",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon mixed spice",
+        "2 eggs, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Fruit Cake",
+    "url": "http://allrecipes.com/recipe/70976/boiled-fruit-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-fruitcake.json b/serverless-fleets/data/input/inferencing/recipes/boiled-fruitcake.json
new file mode 100644
index 000000000..71fbaf62f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-fruitcake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.",
+        "Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.",
+        "Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.",
+        "Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin."
+    ],
+    "ingredients": [
+        "12 ounces candied mixed fruit",
+        "5 ounces glace cherries, roughly chopped",
+        "2 ounces candied mixed citrus peel",
+        "2 ounces chopped walnuts",
+        "3/4 cup butter",
+        "1 teaspoon ground allspice",
+        "1/2 teaspoon baking soda",
+        "1 cup milk",
+        "12 ounces sifted self-rising flour",
+        "2 eggs",
+        "1 1/2 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Fruitcake",
+    "url": "http://allrecipes.com/recipe/7870/boiled-fruitcake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-lobster-dinner-with-sesame-mayonnaise-354173.json b/serverless-fleets/data/input/inferencing/recipes/boiled-lobster-dinner-with-sesame-mayonnaise-354173.json
new file mode 100644
index 000000000..fd538e0a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-lobster-dinner-with-sesame-mayonnaise-354173.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Cook green beans and corn in an 8-to 10-quart pot of salted boiling water until crisp-tender, about 4 minutes. Transfer to a platter and return water to a boil.",
+        "Plunge 2 lobsters headfirst into boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pound lobsters) to 9 minutes (for 1 1/2-pound lobsters) from time they enter water. Transfer with tongs to a colander to drain. Return water to a boil and cook remaining lobsters.",
+        "While lobsters cook, whisk together mayonnaise, soy sauce, and sesame oil.",
+        "Serve lobsters with green beans, corn, and sesame mayonnaise."
+    ],
+    "ingredients": [
+        "3/4 to 1 pound trimmed green beans",
+        "4 ears shucked corn",
+        "4 (1 1/4-to 1 1/2-pounds) live lobsters",
+        "2/3 cup mayonnaise",
+        "1 teaspoon soy sauce",
+        "1 teaspoon Asian sesame oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Mayonnaise",
+        "Lobster",
+        "Summer",
+        "Soy Sauce",
+        "Boil",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Boiled Lobster Dinner with Sesame Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/boiled-lobster-dinner-with-sesame-mayonnaise-354173"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-lobster.json b/serverless-fleets/data/input/inferencing/recipes/boiled-lobster.json
new file mode 100644
index 000000000..686a7f146
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-lobster.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.",
+        "Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve."
+    ],
+    "ingredients": [
+        "3 gallons water",
+        "2 large onions, quartered",
+        "10 cloves garlic, peeled and cut in half",
+        "2 lemons, quartered",
+        "2 oranges, quartered",
+        "5 stalks celery, quartered",
+        "4 tablespoons black pepper",
+        "4 tablespoons seasoned salt",
+        "6 fresh jalapeno peppers (optional)",
+        "2 fresh live lobsters"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Lobster",
+    "url": "http://allrecipes.com/recipe/99234/boiled-lobster/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-mustard-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/boiled-mustard-potatoes.json
new file mode 100644
index 000000000..4d78f407c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-mustard-potatoes.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Whisk the water, yellow mustard, and salt together in a large saucepan. Bring to a boil over medium heat, and stir in the potatoes. Reduce heat to medium-low, and simmer until tender, 25 to 30 minutes. Drain liquid, and serve."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "1/2 teaspoon salt, or to taste",
+        "1/2 cup prepared yellow mustard, or to taste",
+        "5 large Yukon Gold potatoes, peeled and halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Mustard Potatoes",
+    "url": "http://allrecipes.com/recipe/216982/boiled-mustard-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-new-potatoes-with-garlic-lemon-dressing-11860.json b/serverless-fleets/data/input/inferencing/recipes/boiled-new-potatoes-with-garlic-lemon-dressing-11860.json
new file mode 100644
index 000000000..34b4ca67f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-new-potatoes-with-garlic-lemon-dressing-11860.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and pur\u00e9e dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered.",
+        "Serve potatoes warm or at room temperature."
+    ],
+    "ingredients": [
+        "3 pounds very small red potatoes",
+        "5 large garlic cloves, peeled",
+        "1 tablespoon plus 1 teaspoon fresh lemon juice, or to taste",
+        "4 tablespoons olive oil",
+        "3 tablespoons chopped fresh parsley leaves, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Garlic",
+        "Potato",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lemon",
+        "Parsley",
+        "Boil",
+        "Gourmet"
+    ],
+    "title": "Boiled New Potatoes with Garlic Lemon Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/boiled-new-potatoes-with-garlic-lemon-dressing-11860"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-peanuts.json b/serverless-fleets/data/input/inferencing/recipes/boiled-peanuts.json
new file mode 100644
index 000000000..b5cce90ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-peanuts.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.",
+        "Let the water boil for 3 hours.",
+        "Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "5 pounds raw peanuts, in shells",
+        "1 cup salt",
+        "water to cover"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Peanuts",
+    "url": "http://allrecipes.com/recipe/17551/boiled-peanuts/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-potatoes-with-chives.json b/serverless-fleets/data/input/inferencing/recipes/boiled-potatoes-with-chives.json
new file mode 100644
index 000000000..ed3ca5643
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-potatoes-with-chives.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place butter in a serving bowl.",
+        "Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.",
+        "Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated."
+    ],
+    "ingredients": [
+        "3 tablespoons unsalted butter, softened",
+        "2 pounds very small red potatoes, scrubbed",
+        "salt and ground black pepper to taste",
+        "3 tablespoons finely chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Potatoes with Chives",
+    "url": "http://allrecipes.com/recipe/231861/boiled-potatoes-with-chives/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-raisin-cake-233997.json b/serverless-fleets/data/input/inferencing/recipes/boiled-raisin-cake-233997.json
new file mode 100644
index 000000000..826c651b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-raisin-cake-233997.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Gently boil coffee, raisins, currants, orange peel, sugars, nutmeg, and butter over moderate heat, uncovered, in a 3-quart heavy saucepan, stirring occasionally, 5 minutes. Cool mixture to room temperature, stirring occasionally, about 1 hour.",
+        "Put a small roasting pan filled halfway with hot water on rack in lowest position in oven (to provide moisture during baking). Put remaining oven rack in middle position and preheat oven to 350\u00b0F. Generously butter tube pan.",
+        "Whisk together flour, baking powder, baking soda, and salt in a bowl, then stir into raisin mixture until combined well. Spoon batter into tube pan and smooth top. Bake in middle of oven until a wooden pick or skewer inserted in center of cake comes out clean, about 1 1/2 hours.",
+        "Cool cake completely in pan on a rack, about 2 1/2 hours, then turn out onto a serving plate.",
+        "*Available at chefshop.com."
+    ],
+    "ingredients": [
+        "2 cups brewed coffee (not espresso)",
+        "2 1/2 cups jumbo raisins (15 ounces)",
+        "2 cups dried currants (10 ounces)",
+        "2/3 cup chopped candied orange peel* (4 ounces)",
+        "3/4 cup packed dark brown sugar",
+        "3/4 cup granulated sugar",
+        "1 teaspoon freshly grated nutmeg",
+        "1/2 stick (1/4 cup) unsalted butter plus additional for greasing",
+        "3 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/8 teaspoon salt",
+        "Special equipment: a 10-inch tube pan (4 1/2 inches high; without a removable bottom)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Quick & Easy",
+        "Currant",
+        "Orange",
+        "Raisin",
+        "Fall",
+        "Winter",
+        "Nutmeg",
+        "Boil",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Boiled Raisin Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/boiled-raisin-cake-233997"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-raisin-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/boiled-raisin-cake-i.json
new file mode 100644
index 000000000..f9818c675
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-raisin-cake-i.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Boil raisins in 2 cups of water for 15 minutes.  Remove from heat.",
+        "Add vegetable oil and cold water to the raisins.",
+        "Mix sugar, flour, spices,  baking soda, and salt in a large bowl.",
+        "Add the raisin mixture, and stir till just mixed.",
+        "Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=878&h=460&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F16253.jpg",
+    "ingredients": [
+        "2 cups raisins",
+        "2 cups water",
+        "\u00bd cup vegetable oil",
+        "1 cup cold water",
+        "2 cups white sugar",
+        "4 cups all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground cloves",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon baking soda",
+        "\u00bd teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Raisin Cake I",
+    "url": "http://allrecipes.com/recipe/7263/boiled-raisin-cake-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-raisin-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/boiled-raisin-cake-ii.json
new file mode 100644
index 000000000..1d891fded
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-raisin-cake-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7x7 inch square baking pan.",
+        "Boil sugar, raisins, butter, and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely.",
+        "Sift the flour, cinnamon, and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the batter into the prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until cake springs back upon the touch. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake."
+    ],
+    "ingredients": [
+        "1 cup turbinado sugar",
+        "1 cup raisins",
+        "1 cup unsalted butter",
+        "1 cup water",
+        "1 1/2 cups whole wheat flour",
+        "1 pinch ground cinnamon",
+        "1 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Raisin Cake II",
+    "url": "http://allrecipes.com/recipe/7680/boiled-raisin-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-tongue.json b/serverless-fleets/data/input/inferencing/recipes/boiled-tongue.json
new file mode 100644
index 000000000..e87205802
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-tongue.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, and serve."
+    ],
+    "ingredients": [
+        "1 beef tongue",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiled Tongue",
+    "url": "http://allrecipes.com/recipe/55874/boiled-tongue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiled-yuca-em-yuca-hervida-em-51203220.json b/serverless-fleets/data/input/inferencing/recipes/boiled-yuca-em-yuca-hervida-em-51203220.json
new file mode 100644
index 000000000..0338b8471
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiled-yuca-em-yuca-hervida-em-51203220.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes. Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot."
+    ],
+    "ingredients": [
+        "3 pounds fresh yuca, peeled and cut into 3-inch sections (about 2 pounds trimmed weight), or 2 pounds frozen yuca",
+        "1 tablespoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Christmas",
+        "Low Fat",
+        "Vegetarian",
+        "Root Vegetable",
+        "Healthy",
+        "Vegan",
+        "Yuca",
+        "Boil",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Boiled Yuca (_Yuca Hervida_)",
+    "url": "http://www.epicurious.com/recipes/food/views/boiled-yuca-em-yuca-hervida-em-51203220"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boilermaker-tailgate-chili.json b/serverless-fleets/data/input/inferencing/recipes/boilermaker-tailgate-chili.json
new file mode 100644
index 000000000..17805c14c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boilermaker-tailgate-chili.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.",
+        "Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.",
+        "After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.",
+        "To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese."
+    ],
+    "ingredients": [
+        "2 pounds ground beef chuck",
+        "1 pound bulk Italian sausage",
+        "3 (15 ounce) cans chili beans, drained",
+        "1 (15 ounce) can chili beans in spicy sauce",
+        "2 (28 ounce) cans diced tomatoes with juice",
+        "1 (6 ounce) can tomato paste",
+        "1 large yellow onion, chopped",
+        "3 stalks celery, chopped",
+        "1 green bell pepper, seeded and chopped",
+        "1 red bell pepper, seeded and chopped",
+        "2 green chile peppers, seeded and chopped",
+        "1 tablespoon bacon bits",
+        "4 cubes beef bouillon",
+        "1/2 cup beer",
+        "1/4 cup chili powder",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon minced garlic",
+        "1 tablespoon dried oregano",
+        "2 teaspoons ground cumin",
+        "2 teaspoons hot pepper sauce (e.g. Tabasco\u2122)",
+        "1 teaspoon dried basil",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon paprika",
+        "1 teaspoon white sugar",
+        "1 (10.5 ounce) bag corn chips such as Fritos\u00ae",
+        "1 (8 ounce) package shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boilermaker Tailgate Chili",
+    "url": "http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boiling-water-pastry.json b/serverless-fleets/data/input/inferencing/recipes/boiling-water-pastry.json
new file mode 100644
index 000000000..fe7878951
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boiling-water-pastry.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.",
+        "Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "1/2 cup boiling water",
+        "1 pinch salt",
+        "2 cups cake flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boiling Water Pastry",
+    "url": "http://allrecipes.com/recipe/15891/boiling-water-pastry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-bok-popovers.json b/serverless-fleets/data/input/inferencing/recipes/bok-bok-popovers.json
new file mode 100644
index 000000000..4d00e7535
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-bok-popovers.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl combine the cream cheese, chicken, sesame seeds, parsley and onion. Mix well.",
+        "Open package of crescent rolls. DO NOT divide them into triangles as you usually would! Keep every 2 triangles together, forming 4 squares. Pinch the 'seam' in the middle of each square closed and pat each one out into a larger square. Put a spoonful of the chicken mixture in the center of each square. Fold the corners up into the center, layering like flower petals so that the roll is kind of sealed. Repeat with all 4 squares.",
+        "Place popovers on a lightly greased cookie sheet and bake in the preheated oven until golden brown."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese",
+        "6 skinless, boneless chicken breast halves - cooked",
+        "1 tablespoon sesame seeds",
+        "1/4 teaspoon dried parsley",
+        "1 tablespoon minced onion",
+        "1 (8 ounce) package refrigerated crescent rolls"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Bok Popovers",
+    "url": "http://allrecipes.com/recipe/8860/bok-bok-popovers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-and-shiitake-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-and-shiitake-stir-fry.json
new file mode 100644
index 000000000..a728536c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-and-shiitake-stir-fry.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Pour soy sauce and mushroom stock into a large skillet over high heat; whisk in miso paste and oyster sauce until dissolved, 2 to 3 minutes. Add bok choy and mushrooms; bring to a rolling boil. Reduce heat to medium, cover skillet, and simmer until vegetables are tender, about 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup soy sauce",
+        "1/3 cup mushroom stock",
+        "1 teaspoon miso paste, or to taste",
+        "1 teaspoon oyster sauce, or to taste",
+        "1 1/2 pounds bok choy, chopped",
+        "10 fresh shiitake mushrooms, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Choy and Shiitake Stir Fry",
+    "url": "http://allrecipes.com/recipe/229497/bok-choy-and-shiitake-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-beef-soup.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-beef-soup.json
new file mode 100644
index 000000000..45f39b5ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-beef-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, lime juice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in bok choy, and simmer until tender, about 5 minutes. Mix in chile-garlic sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 clove garlic, minced",
+        "1/2 onion, chopped",
+        "1 pound beef sirloin tips",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 (10.5 ounce) can chicken broth",
+        "2 1/2 cups water",
+        "2 tablespoons lime juice",
+        "1 jalapeno pepper, chopped",
+        "1 head bok choy, chopped",
+        "2 tablespoons chile-garlic sauce (such as Sriracha\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Choy Beef Soup",
+    "url": "http://allrecipes.com/recipe/214704/bok-choy-beef-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-carrots-and-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-carrots-and-green-beans.json
new file mode 100644
index 000000000..a657796e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-carrots-and-green-beans.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve."
+    ],
+    "ingredients": [
+        "1 teaspoon peanut oil",
+        "3 tablespoons minced shallots",
+        "2 carrots, sliced diagonally",
+        "1 cup fresh green beans, cut into 1 inch pieces",
+        "1 cup chopped bok choy",
+        "1/3 cup low sodium, low fat vegetable broth",
+        "1 tablespoon light soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Choy, Carrots and Green Beans",
+    "url": "http://allrecipes.com/recipe/15773/bok-choy-carrots-and-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-ramen-salad.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-ramen-salad.json
new file mode 100644
index 000000000..06207ffcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-ramen-salad.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.",
+        "Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.",
+        "Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl."
+    ],
+    "ingredients": [
+        "Salad Dressing:",
+        "1/2 cup canola oil",
+        "1/2 cup white sugar",
+        "1/4 cup red wine vinegar",
+        "2 tablespoons soy sauce",
+        "Salad Crunchies:",
+        "1/4 cup butter",
+        "2 tablespoons white sugar",
+        "2 (3 ounce) packages ramen noodles including flavor packet (such as Top Ramen\u00ae)",
+        "1/2 cup sesame seeds",
+        "3 ounces slivered almonds",
+        "1 tablespoon soy sauce",
+        "2 large heads bok choy, chopped",
+        "6 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Choy Ramen Salad",
+    "url": "http://allrecipes.com/recipe/246203/bok-choy-ramen-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-salad.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-salad.json
new file mode 100644
index 000000000..05efa83d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine bok choy and green onions; cover and chill.",
+        "Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.",
+        "Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.",
+        "Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat."
+    ],
+    "ingredients": [
+        "1 medium head bok choy, diced",
+        "1 bunch green onions, chopped",
+        "1 (3 ounce) package ramen noodles",
+        "1/2 cup blanched slivered almonds",
+        "2 tablespoons sesame seeds, toasted",
+        "1/3 cup olive oil",
+        "3 teaspoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Choy Salad",
+    "url": "http://allrecipes.com/recipe/16501/bok-choy-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-steamed-rice.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-steamed-rice.json
new file mode 100644
index 000000000..31cff79dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-steamed-rice.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.",
+        "Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.",
+        "Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds."
+    ],
+    "ingredients": [
+        "1 large head bok choy",
+        "1 1/2 cups cold water",
+        "1 cup long grain rice",
+        "1 teaspoon soy sauce",
+        "1 teaspoon chili-garlic sauce (such as sambal)",
+        "1/2 teaspoon sesame oil",
+        "1/4 teaspoon toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Choy Steamed Rice",
+    "url": "http://allrecipes.com/recipe/239060/bok-choy-steamed-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-stir-fry.json
new file mode 100644
index 000000000..782baf387
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-stir-fry.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 clove garlic, minced, or more to taste",
+        "1 teaspoon minced fresh ginger root",
+        "5 heads baby bok choy, ends trimmed and leaves separated",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Choy Stir Fry",
+    "url": "http://allrecipes.com/recipe/238437/bok-choy-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-thai-green-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-thai-green-smoothie.json
new file mode 100644
index 000000000..0e4cc7653
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-thai-green-smoothie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine coconut water, banana, apple, bok choy, sprouts, coconut, chia seeds, ginger, and spirulina powder in a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "1 cup coconut water",
+        "1 frozen chopped banana",
+        "1 apple, cored",
+        "1 leaf bok choy",
+        "2 tablespoons broccoli sprouts, or to taste",
+        "1 tablespoon shredded coconut",
+        "1 tablespoon chia seeds",
+        "1 (1 inch) piece fresh ginger root",
+        "1 teaspoon spirulina powder (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Choy Thai Green Smoothie",
+    "url": "http://allrecipes.com/recipe/256418/bok-choy-thai-green-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-with-beef-1000345.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-with-beef-1000345.json
new file mode 100644
index 000000000..3a7df4ff2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-with-beef-1000345.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.",
+        "Stir together marinade ingredients in a medium bowl until sugar is dissolved.",
+        "Add beef, tossing to coat, and marinate 30 minutes to 1 hour.",
+        "Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.",
+        "Stir together soy sauce, Sherry, and vinegar.",
+        "Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400\u00b0F.",
+        "Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.",
+        "Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately."
+    ],
+    "ingredients": [
+        "1 (1-pound) piece beef tenderloin",
+        "2 tablespoons soy sauce",
+        "2 tablespoons sugar",
+        "1 tablespoon medium-dry Sherry",
+        "1 1/2 teaspoons Asian sesame oil",
+        "2 teaspoons cornstarch",
+        "1 1/2 pound baby bok choy",
+        "2 tablespoons soy sauce",
+        "3 tablespoons medium-dry Sherry",
+        "1 teaspoon balsamic vinegar",
+        "1 cup vegetable oil",
+        "1 1/2 tablespoons minced garlic",
+        "1 tablespoon minced peeled fresh ginger",
+        "Accompaniment: rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Ginger",
+        "Marinate",
+        "Stir-Fry",
+        "Quick & Easy",
+        "Sherry",
+        "Bok Choy",
+        "Sesame",
+        "Soy Sauce",
+        "Gourmet"
+    ],
+    "title": "Bok Choy with Beef",
+    "url": "http://www.epicurious.com/recipes/food/views/bok-choy-with-beef-1000345"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bok-choy-with-carrot.json b/serverless-fleets/data/input/inferencing/recipes/bok-choy-with-carrot.json
new file mode 100644
index 000000000..2ffe08478
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bok-choy-with-carrot.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.",
+        "Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.",
+        "Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 small beet, peeled and thinly sliced",
+        "3 ounces carrots, peeled and thinly sliced",
+        "3 1/2 ounces daikon radishes, thinly sliced",
+        "2 crimini mushrooms, thinly sliced",
+        "3 1/2 ounces bok choy",
+        "1/4 teaspoon ground cardamom"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bok Choy with Carrot",
+    "url": "http://allrecipes.com/recipe/237346/bok-choy-with-carrot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolas-de-mani-peanut-and-plantain-ba.json b/serverless-fleets/data/input/inferencing/recipes/bolas-de-mani-peanut-and-plantain-ba.json
new file mode 100644
index 000000000..37e964e5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolas-de-mani-peanut-and-plantain-ba.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.",
+        "Place plantain chunks and salt into a saucepan, and add water to cover plantains. Bring to a boil over high heat, then reduce heat to medium, and simmer until a fork will easily pierce the plantains, about 20 minutes. Reserve 1/4 cup of the cooking water, then drain the plantains. Allow to steam for a few minutes.",
+        "Mash the plantain with the peanut butter and reserved water until fine. Allow to cool until you can handle it, then roll into 24 golf ball-sized pieces. Place onto prepared baking sheet.",
+        "Bake in preheated oven until the balls firm up, and turn golden brown, about 45 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/290778.jpg",
+    "ingredients": [
+        "4 green plantains, peeled, and cut into 1-inch pieces",
+        "1 teaspoon salt",
+        "1 cup chunky peanut butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolas de Mani (Peanut and Plantain Balls)",
+    "url": "http://allrecipes.com/recipe/65486/bolas-de-mani-peanut-and-plantain-ba/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bold-and-simple-snack-mix.json b/serverless-fleets/data/input/inferencing/recipes/bold-and-simple-snack-mix.json
new file mode 100644
index 000000000..bbe325e92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bold-and-simple-snack-mix.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C). Pour cereal into a large roasting pan.",
+        "Melt butter in a saucepan over medium-low heat; stir in Worcestershire sauce, seasoned salt, garlic powder, onion powder, cayenne pepper, and jalapeno pepper sauce. Drizzle sauce over cereal and stir to coat evenly.",
+        "Bake in the preheated oven, stirring every 15 minutes, until sauce is baked into cereal, about 45 minutes. Cool in pan, about 10 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2560&h=1340&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1034787.jpg",
+    "ingredients": [
+        "1 (12 ounce) package crispy corn and rice cereal (such as Crispix\u00ae)",
+        "6 tablespoons butter",
+        "\u00bc cup Worcestershire sauce",
+        "1 tablespoon seasoned salt",
+        "1\u2009\u00bd teaspoons garlic powder",
+        "1 teaspoon onion powder",
+        "1 pinch cayenne pepper, or to taste",
+        "1 dash jalapeno pepper sauce (such as Tabasco\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bold and Simple Snack Mix",
+    "url": "http://allrecipes.com/recipe/233675/bold-and-simple-snack-mix/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bold-honey-barbecue-burger.json b/serverless-fleets/data/input/inferencing/recipes/bold-honey-barbecue-burger.json
new file mode 100644
index 000000000..aed7d0c8a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bold-honey-barbecue-burger.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine ground beef, green onions, garlic powder and cayenne pepper; form into 4 patties. Sprinkle both sides with steak seasoning. Cover and chill.  (These can be made several hours ahead.)",
+        "Brush buns with melted butter, set aside.  Mix barbecue sauce with honey in a small bowl; set aside.",
+        "Preheat grill (medium-high heat). Grill burgers to an internal temperature of 160\u00b0F, about 4 to 6 minutes per side.  Two minutes before burgers are finished, grill buns, butter side down, until golden brown. Place Borden\u00ae American Cheese Singles on burgers to melt.",
+        "Serve each burger on a buttered bun topped with 2 slices crisp bacon and onion rings, honey barbeque sauce, lettuce and tomato."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/2 cup chopped green onions",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon cayenne pepper",
+        "2 tablespoons steak seasoning",
+        "4 hamburger buns",
+        "2 tablespoons melted butter",
+        "3/4 cup barbecue sauce",
+        "1 tablespoon honey",
+        "8 thick slices bacon, cooked crisp",
+        "8 frozen onion rings, prepared according to package directions",
+        "4 slices Borden\u00ae American Cheese Singles",
+        "4 slices tomato",
+        "Fresh lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bold Honey-Barbecue Burger",
+    "url": "http://allrecipes.com/recipe/255681/bold-honey-barbecue-burger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bold-vegan-chili.json b/serverless-fleets/data/input/inferencing/recipes/bold-vegan-chili.json
new file mode 100644
index 000000000..ee0a27e6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bold-vegan-chili.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water.  Cook on high for 3 hours.",
+        "Dissolve flour in 1 cup hot water.  Pour into chili and cook 1 more hour."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package vegetarian burger crumbles",
+        "3 (15.25 ounce) cans kidney beans",
+        "1 large red onion, chopped",
+        "4 stalks celery, diced",
+        "2 red bell peppers, chopped",
+        "4 bay leaves",
+        "2 tablespoons hot chili powder",
+        "3 tablespoons molasses",
+        "1 cube vegetable bouillon",
+        "1 tablespoon chopped fresh cilantro",
+        "1 teaspoon hot pepper sauce",
+        "salt and pepper to taste",
+        "1 cup water",
+        "3 tablespoons all-purpose flour",
+        "1 cup hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bold Vegan Chili",
+    "url": "http://allrecipes.com/recipe/25339/bold-vegan-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boliche-cuban-pot-roast.json b/serverless-fleets/data/input/inferencing/recipes/boliche-cuban-pot-roast.json
new file mode 100644
index 000000000..198c63b0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boliche-cuban-pot-roast.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.",
+        "Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.",
+        "Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside.  Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.",
+        "Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.",
+        "Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve."
+    ],
+    "ingredients": [
+        "4 pounds beef eye of round roast",
+        "2 (4 ounce) links chorize sausage, cut into pieces",
+        "6 cloves garlic",
+        "1/2 teaspoon dried oregano",
+        "1/8 teaspoon paprika",
+        "salt and ground black pepper to taste",
+        "1/2 cup orange juice",
+        "1/4 cup lime juice",
+        "1/4 cup lemon juice",
+        "1/2 cup olive oil",
+        "2 large onions, thickly sliced",
+        "2 bay leaves, crumbled",
+        "1 cup dry sherry",
+        "3 cups beef broth, or more if needed",
+        "4 potatoes, peeled and halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boliche (Cuban Pot Roast)",
+    "url": "http://allrecipes.com/recipe/207840/boliche-cuban-pot-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolivian-peanut-soup-sopa-de-mani.json b/serverless-fleets/data/input/inferencing/recipes/bolivian-peanut-soup-sopa-de-mani.json
new file mode 100644
index 000000000..674aae9f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolivian-peanut-soup-sopa-de-mani.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in a large pot over medium heat; cook and stir onion, tomato, and carrot until tender, about 10 minutes.",
+        "Grind peanuts in a blender or food processor until the consistency of peanut butter, avoiding big chunks. Mix peanut butter, beef broth, and peas into onion mixture; bring soup to a boil. Reduce heat and simmer for 30 minutes. Stir in red chile powder.",
+        "Heat 1 tablespoon oil in a skillet; cook and stir potato until crispy and browned, 5 to 10 minutes.",
+        "Ladle soup into bowls and top with crispy potato and parsley."
+    ],
+    "ingredients": [
+        "2 tablespoons vegetable oil, divided, or as needed",
+        "1 onion, chopped",
+        "1 tomato, skin removed and flesh chopped",
+        "1 carrot, chopped",
+        "1/2 cup raw peanuts",
+        "4 cups beef broth",
+        "1/2 cup green peas",
+        "1 pinch red chile powder, or to taste",
+        "1 potato, cut into matchstick-size pieces",
+        "2 tablespoons chopped fresh parsley, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolivian Peanut Soup (Sopa de Mani)",
+    "url": "http://allrecipes.com/recipe/255745/bolivian-peanut-soup-sopa-de-mani/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolivian-saltenas.json b/serverless-fleets/data/input/inferencing/recipes/bolivian-saltenas.json
new file mode 100644
index 000000000..990314d2c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolivian-saltenas.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.",
+        "Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.",
+        "Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring  onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.",
+        "Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.",
+        "Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.",
+        "On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.",
+        "Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)",
+        "Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "For the Filling:",
+        "1 (.25 ounce) package unflavored gelatin",
+        "3 potatoes, peeled",
+        "1 1/2 tablespoons olive oil",
+        "1 onion, chopped",
+        "1 1/2 pounds ground beef",
+        "1 (10 ounce) package frozen petite peas, thawed",
+        "1 spring onion, sliced",
+        "1/2 cup fresh parsley, chopped",
+        "4 teaspoons white sugar",
+        "2 teaspoons paprika",
+        "1/4 teaspoon ground cumin",
+        "1 1/2 teaspoons salt",
+        "1/4 teaspoon black pepper",
+        "3 tablespoons jalapeno sauce (optional)",
+        "1/2 cup cold water",
+        "3 hard-cooked eggs, peeled and chopped",
+        "1 (2.25 ounce) can sliced black olives, drained",
+        "1 cup raisins, soaked in water and drained",
+        "For the Dough:",
+        "6 cups all-purpose flour",
+        "1/4 cup white sugar",
+        "1 teaspoon salt",
+        "1 cup butter, cubed",
+        "1 1/2 cups hot water",
+        "2 eggs, beaten",
+        "2 teaspoons water",
+        "1 tablespoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolivian Saltenas",
+    "url": "http://allrecipes.com/recipe/216872/bolivian-saltenas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolo-200382.json b/serverless-fleets/data/input/inferencing/recipes/bolo-200382.json
new file mode 100644
index 000000000..f30eb379e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolo-200382.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "3 ounces light rum",
+        "1 1/2 tablespoons lime juice",
+        "2 tablespoons orange juice",
+        "1 teaspoon superfine sugar",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Rum",
+        "Alcoholic",
+        "Citrus",
+        "Cocktail Party",
+        "Lime",
+        "Orange",
+        "Spirit",
+        "Summer",
+        "Shower",
+        "Party",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bolo",
+    "url": "http://www.epicurious.com/recipes/food/views/bolo-200382"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolo-baeta-brazilian-milk-cake.json b/serverless-fleets/data/input/inferencing/recipes/bolo-baeta-brazilian-milk-cake.json
new file mode 100644
index 000000000..defab5461
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolo-baeta-brazilian-milk-cake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9-inch tube pan.",
+        "Blend flour, milk, sugar, eggs, butter, lime zest, and salt together in a blender until smooth. Pour batter into prepared tube pan.",
+        "Bake in the preheated oven until cake is golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "1 quart milk",
+        "3 cups confectioners' sugar, or more to taste",
+        "3 eggs",
+        "2 tablespoons butter, melted",
+        "1 lime, zested",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolo Baeta (Brazilian Milk Cake)",
+    "url": "http://allrecipes.com/recipe/246189/bolo-baeta-brazilian-milk-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolo-de-banana-caramelizada-carameli.json b/serverless-fleets/data/input/inferencing/recipes/bolo-de-banana-caramelizada-carameli.json
new file mode 100644
index 000000000..e9e1ff129
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolo-de-banana-caramelizada-carameli.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with butter; dust with flour, shaking off excess.",
+        "Beat 2 cups sugar, oil, and eggs with an electric mixer until creamy. Beat in milk. Add 2 cups flour and baking powder; beat until batter is smooth.",
+        "Combine 3/4 cup sugar and water in a small saucepan. Simmer until sugar dissolves and syrup is clear and thick, 15 to 20 minutes.",
+        "Pour syrup into prepared baking pan. Arrange banana halves on top. Pour batter over bananas.",
+        "Bake cake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 10 minutes before inverting onto a platter."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3750735.jpg",
+    "ingredients": [
+        "1 teaspoon softened butter",
+        "1 dash all-purpose flour",
+        "2 cups white sugar",
+        "1 cup vegetable oil",
+        "3 eggs",
+        "1 cup milk",
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "Syrup:",
+        "3/4 cup white sugar",
+        "1/2 cup water",
+        "4 large bananas, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolo de Banana Caramelizada (Caramelized Banana Cake)",
+    "url": "http://allrecipes.com/recipe/247382/bolo-de-banana-caramelizada-carameli/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolo-de-fuba-cremoso-creamy-cornmeal.json b/serverless-fleets/data/input/inferencing/recipes/bolo-de-fuba-cremoso-creamy-cornmeal.json
new file mode 100644
index 000000000..9477122a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolo-de-fuba-cremoso-creamy-cornmeal.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.",
+        "Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.",
+        "Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes."
+    ],
+    "ingredients": [
+        "4 cups milk",
+        "2 cups white sugar",
+        "3 eggs",
+        "3/4 cup grated Parmesan cheese",
+        "2 1/2 tablespoons softened butter",
+        "1 1/2 cups grated coconut",
+        "1 cup cornmeal",
+        "2 tablespoons all-purpose flour",
+        "1 tablespoon baking powder",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolo de Fuba Cremoso (Creamy Cornmeal Cake)",
+    "url": "http://allrecipes.com/recipe/247383/bolo-de-fuba-cremoso-creamy-cornmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolo-de-leite-condensado-brazilian-c.json b/serverless-fleets/data/input/inferencing/recipes/bolo-de-leite-condensado-brazilian-c.json
new file mode 100644
index 000000000..b5a7ab223
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolo-de-leite-condensado-brazilian-c.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube cake pan.",
+        "Please condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.",
+        "Bake in the preheated oven until golden brown, about 40 minutes."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "14 fluid ounces milk",
+        "2 eggs",
+        "2 tablespoons unsalted butter",
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "1 tablespoon baking powder",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolo de Leite Condensado (Brazilian Condensed Milk Cake)",
+    "url": "http://allrecipes.com/recipe/246193/bolo-de-leite-condensado-brazilian-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolo-facil-de-fuba-cremoso-easy-crea.json b/serverless-fleets/data/input/inferencing/recipes/bolo-facil-de-fuba-cremoso-easy-crea.json
new file mode 100644
index 000000000..db8bde7ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolo-facil-de-fuba-cremoso-easy-crea.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.",
+        "Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan.",
+        "Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving."
+    ],
+    "ingredients": [
+        "4 cups milk",
+        "3 cups white sugar",
+        "1 1/2 cups cornmeal",
+        "3 eggs",
+        "2 tablespoons unsalted butter",
+        "2 tablespoons all-purpose flour",
+        "1 tablespoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolo Facil de Fuba Cremoso (Easy Creamy Cornmeal Cake)",
+    "url": "http://allrecipes.com/recipe/247384/bolo-facil-de-fuba-cremoso-easy-crea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bologna-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/bologna-potato-soup.json
new file mode 100644
index 000000000..33ba23ab3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bologna-potato-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place water in a 6-quart (or larger) pot. Bring to a boil. Place whole onion and bologna into the water and boil for 30 minutes, adding more water as needed.",
+        "Add potatoes and cook until tender.",
+        "Remove onion and add the beans. Whisk the cornstarch and cold water together and also add. Cook until thickened."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "1  onion, peeled",
+        "2 (15 ounce) cans cut green beans, with liquid",
+        "1\u2009\u00bd pounds bologna, cut into pieces",
+        "8  potatoes, peeled and cubed",
+        "4 quarts water",
+        "salt to taste",
+        "ground black pepper to taste",
+        "\u00bd cup cornstarch",
+        "\u00bd cup cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bologna Potato Soup",
+    "url": "http://allrecipes.com/recipe/12977/bologna-potato-soup/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bologna-salad-sandwich-spread-i.json b/serverless-fleets/data/input/inferencing/recipes/bologna-salad-sandwich-spread-i.json
new file mode 100644
index 000000000..87a1a910c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bologna-salad-sandwich-spread-i.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.",
+        "Grind the bologna and eggs in a meat grinder with a medium blade.",
+        "In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "1 (16 ounce) package bologna",
+        "1 (16 ounce) jar creamy salad dressing",
+        "1 cup sweet pickle relish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bologna Salad Sandwich Spread I",
+    "url": "http://allrecipes.com/recipe/21062/bologna-salad-sandwich-spread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bologna-salad-sandwich-spread-ii.json b/serverless-fleets/data/input/inferencing/recipes/bologna-salad-sandwich-spread-ii.json
new file mode 100644
index 000000000..1126a5c57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bologna-salad-sandwich-spread-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel.",
+        "In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.",
+        "Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/671275.jpg",
+    "ingredients": [
+        "4 eggs",
+        "1 1/2 pounds unsliced bologna",
+        "6 medium sweet pickles",
+        "1/4 cup mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bologna Salad Sandwich Spread II",
+    "url": "http://allrecipes.com/recipe/26714/bologna-salad-sandwich-spread-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolognese-sauce-107226.json b/serverless-fleets/data/input/inferencing/recipes/bolognese-sauce-107226.json
new file mode 100644
index 000000000..ea654d18f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolognese-sauce-107226.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.",
+        "Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.",
+        "Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.",
+        "Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month."
+    ],
+    "ingredients": [
+        "2 medium onions, finely chopped",
+        "4 celery ribs, finely chopped",
+        "2 medium carrots, finely chopped",
+        "5 garlic cloves, thinly sliced",
+        "1/4 cup extra-virgin olive oil",
+        "1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped",
+        "1 pound ground veal",
+        "1 pound ground pork (not lean)",
+        "1 (6-ounce) can tomato paste",
+        "1 cup whole milk",
+        "1 cup dry white wine",
+        "1 cup water",
+        "1 teaspoon fresh thyme leaves",
+        "1 1/4 teaspoons kosher salt",
+        "1/2 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Pork",
+        "Tomato",
+        "Saut\u00e9",
+        "Veal",
+        "Bacon",
+        "White Wine",
+        "Fall",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Bolognese Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bolognese-sauce-107226"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolognese-sauce-with-meat.json b/serverless-fleets/data/input/inferencing/recipes/bolognese-sauce-with-meat.json
new file mode 100644
index 000000000..7bfc9215a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolognese-sauce-with-meat.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.",
+        "Simmer for one hour. Add additional butter and simmer for an additional half hour."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 onion, chopped",
+        "2 cloves garlic, minced",
+        "1 pound lean ground beef",
+        "1/4 pound thinly sliced prosciutto, chopped",
+        "4 tablespoons butter",
+        "2 roma (plum) tomatoes, chopped",
+        "1/4 cup tomato paste",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolognese Sauce with Meat",
+    "url": "http://allrecipes.com/recipe/12075/bolognese-sauce-with-meat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolognese-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bolognese-sauce.json
new file mode 100644
index 000000000..365a55685
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolognese-sauce.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.",
+        "In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan.  Cover, reduce heat and simmer one hour, stirring occasionally.",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Serve sauce over hot pasta."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "4 slices bacon, cut into 1/2 inch pieces",
+        "1 large onion, minced",
+        "1 clove garlic, minced",
+        "1 pound lean ground beef",
+        "1/2 pound ground pork",
+        "1/2 pound fresh mushrooms, sliced",
+        "2 carrots, shredded",
+        "1 stalk celery, chopped",
+        "1 (28 ounce) can Italian plum tomatoes",
+        "6 ounces tomato sauce",
+        "1/2 cup dry white wine",
+        "1/2 cup chicken stock",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon dried oregano",
+        "salt and pepper to taste",
+        "1 pound pasta"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolognese Sauce",
+    "url": "http://allrecipes.com/recipe/18443/bolognese-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolognese-stuffed-bell-peppers.json b/serverless-fleets/data/input/inferencing/recipes/bolognese-stuffed-bell-peppers.json
new file mode 100644
index 000000000..a91988798
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolognese-stuffed-bell-peppers.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.",
+        "Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.",
+        "Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.",
+        "Bake, uncovered, for 30 minutes in the preheated oven. Serve hot."
+    ],
+    "ingredients": [
+        "1/2 cup cooked rice",
+        "2 tablespoons olive oil, divided",
+        "1/8 cup minced carrots",
+        "1/8 cup celery",
+        "6 bell peppers (any color) stems and seeds removed, cut in half lengthwise",
+        "1/2 pound ground beef",
+        "1/4 pound pancetta or lightly smoked bacon, diced",
+        "1 1/2 cups prepared marinara sauce",
+        "1/4 cup red wine",
+        "1/2 teaspoon red pepper flakes",
+        "1/3 cup heavy cream",
+        "1/2 cup grated Parmesan cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolognese Stuffed Bell Peppers",
+    "url": "http://allrecipes.com/recipe/77194/bolognese-stuffed-bell-peppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolognese-with-homemade-noodles.json b/serverless-fleets/data/input/inferencing/recipes/bolognese-with-homemade-noodles.json
new file mode 100644
index 000000000..44684e692
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolognese-with-homemade-noodles.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Mix the bread flour and flax seed meal together on a clean surface or in a bowl. Make a well in the center for the flour mixture, then crack the eggs into the center. Mix the eggs with your fingers. Gradually incorporate the flour from the sides of the well until dough is firm. Knead dough until smooth, about 5 minutes. Remove excess flour, allow the dough to rest for 1 minute.",
+        "Roll out the dough with a pasta machine or with a rolling pin until very thin. Sprinkle the sheets with a little flour, roll up each sheet of pasta, then slice them into strips. Toss with flour and set aside until ready to cook.",
+        "Heat a large skillet over high heat. Stir in the beef, onion, garlic, and carrots. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the oregano, garlic powder, bay leaf, salt, and black pepper. Add the tomatoes and water. Bring to boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours. Pour all but 2 cups of the sauce in an airtight container and freeze for future use.",
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook until the pasta floats to the top, 4 to 5 minutes; drain.",
+        "Stir butter and Parmesan cheese into reserved 2 cups of sauce over medium heat. Stir noodles into sauce, and toss until pasta is well-coated. Serve in large bowls with more Parmesan cheese."
+    ],
+    "ingredients": [
+        "Homemade Noodles",
+        "2 cups bread flour",
+        "1 tablespoon flax seed meal",
+        "2 eggs",
+        "Sauce Bolognese",
+        "1 pound ground beef (85% lean)",
+        "1 cup diced onion",
+        "1 tablespoon minced garlic",
+        "1 carrot, shredded",
+        "1 tablespoon dried oregano",
+        "1 teaspoon garlic powder",
+        "1 bay leaf",
+        "salt and ground black pepper to taste",
+        "42 ounces canned crushed tomatoes (such as San Marzano\u00ae)",
+        "2 cups water",
+        "1 tablespoon butter",
+        "1/2 cup grated Parmesan cheese, plus extra for serving"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bolognese with Homemade Noodles",
+    "url": "http://allrecipes.com/recipe/219322/bolognese-with-homemade-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bolos-black-beans-and-rice-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bolos-black-beans-and-rice-recipe.json
new file mode 100644
index 000000000..ec83a2da9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bolos-black-beans-and-rice-recipe.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Soak beans overnight in large bowl of cold water. Drain, transfer to a large saucepan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours. Drain and set aside.",
+        "Heat 2 tablespoons of the butter and oil in a medium saucepan over high heat until the butter has melted. Add the onion and cook until soft, 3 to 4 minutes. Add the rice and stir to coat in the mixture. Add 2 3/4 cups water and 1 tablespoon of salt (or to taste), stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice.",
+        "Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 1/4 cup of water and cook until the water is absorbed. Season with salt and pepper.",
+        "Combine cilantro, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and pepper and pulse a few times to incorporate. Transfer to a bowl."
+    ],
+    "ingredients": [
+        "1 pound black beans, picked over",
+        "1 ham hock",
+        "4 tablespoons unsalted butter, divided",
+        "1 tablespoon olive oil",
+        "1 Spanish onion, finely diced",
+        "1 1/2 cups long-grain white rice",
+        "2 3/4 cups water",
+        "1 recipe Pesto, recipe follows",
+        "Salt and freshly ground black pepper",
+        "2 cups fresh cilantro leaves",
+        "3 tablespoons pine nuts",
+        "8 cloves roasted garlic",
+        "1 cup olive oil",
+        "1/2 cup grated Parmigiano-Reggiano"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Nut Recipes",
+        "Grain Recipes",
+        "Rice Recipes",
+        "Meat",
+        "Pork",
+        "Vegetable",
+        "Cheese",
+        "Beans and Legumes",
+        "Ham"
+    ],
+    "title": "Bolo's Black Beans and Rice",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/bolos-black-beans-and-rice-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bombay-bhel-14814.json b/serverless-fleets/data/input/inferencing/recipes/bombay-bhel-14814.json
new file mode 100644
index 000000000..d2369dd53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bombay-bhel-14814.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cut potatoes in half and boil until cooked through but still firm. Plunge into ice water, drain well, and cube. Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300\u00b0F oven for 15 minutes, turning once. Chop onion and coriander leaves.",
+        "In a small bowl, mix together chutney, ketchup, lime juice, and cayenne/chili pepper. Combine all ingredients in a large bowl and toss lightly until mixed. Serve warm."
+    ],
+    "ingredients": [
+        "2 1/2 cups unsweetened puffed rice",
+        "1 1/2 cups corn flakes",
+        "1 cup unsalted cashew nuts",
+        "1 large onion",
+        "2 medium potatoes",
+        "6 tablespoons coriander leaves, chopped",
+        "4 tablespoons mango chutney",
+        "1 tablespoon tomato ketchup",
+        "juice of one fresh lime",
+        "1 teaspoon cayenne or chili pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Potato",
+        "Bake",
+        "Cashew"
+    ],
+    "title": "Bombay Bhel",
+    "url": "http://www.epicurious.com/recipes/food/views/bombay-bhel-14814"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bombay-butter-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bombay-butter-chicken.json
new file mode 100644
index 000000000..9614e051a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bombay-butter-chicken.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Melt half the butter in a Dutch oven or heavy pot on medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes.",
+        "Cut chicken into bite-sized chunks. Sprinkle with salt and pepper. Increase heat to medium high. Brown chicken. Add curry paste, ginger and cinnamon and cook, stirring for 30 seconds. Add tomatoes, including juices, and remaining butter to pan and bring to boil.",
+        "Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Stir in sour cream and coriander.",
+        "Heat until very hot without boiling. Serve with rice or naan bread. Garnish with lime wedges."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "\u00bd cup Gay Lea Spreadables Regular",
+        "2  onions, peeled and sliced",
+        "3  garlic cloves, minced",
+        "2 pounds skinless, boneless chicken breast",
+        "\u00bd teaspoon salt",
+        "\u00bd teaspoon pepper",
+        "4 teaspoons mild Indian curry paste",
+        "2 teaspoons ginger, minced",
+        "1 teaspoon ground cinnamon",
+        "1 (28 ounce) can diced tomatoes",
+        "\u00bc cup Gay Lea Regular Sour Cream",
+        "\u00bc cup chopped fresh coriander",
+        "Steamed rice or naan bread (optional)",
+        "Lime wedges (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bombay Butter Chicken",
+    "url": "http://allrecipes.com/recipe/241581/bombay-butter-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bombay-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/bombay-chicken-wings.json
new file mode 100644
index 000000000..884b9fe15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bombay-chicken-wings.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread chicken wings into a large baking dish.",
+        "Bake in the preheated oven until wings are browned, about 25 minutes."
+    ],
+    "ingredients": [
+        "24 chicken wings",
+        "2 tablespoons vegetable oil",
+        "2 tablespoons soy sauce",
+        "2 tablespoons minced green onion",
+        "2 cloves garlic, minced",
+        "1 teaspoon curry powder",
+        "1/2 teaspoon ground turmeric",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bombay Chicken Wings",
+    "url": "http://allrecipes.com/recipe/230663/bombay-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bombay-punch-102789.json b/serverless-fleets/data/input/inferencing/recipes/bombay-punch-102789.json
new file mode 100644
index 000000000..3a51ad606
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bombay-punch-102789.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Stir lemon juice and sugar together until the sugar is dissolved. Taste for sweetness and pour into a large punch bowl. Add the block of ice and all remaining ingredients in the order listed, except the fruits. Stir gently to mix. Decorate with fruit. Serve in 4-ounce punch glasses."
+    ],
+    "ingredients": [
+        "3 cups lemon juice",
+        "1 cup superfine sugar or to taste",
+        "1 large block ice",
+        "1 quart brandy",
+        "1 quart medium-dry sherry",
+        "1/4 pint maraschino",
+        "1/4 pint cura\u2027ao",
+        "4 quarts champagne",
+        "2 quarts club soda",
+        "Fruits in season"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Champagne",
+        "Fruit Juice",
+        "Alcoholic",
+        "Fruit",
+        "Picnic",
+        "Lemon",
+        "Brandy",
+        "Sherry",
+        "Summer",
+        "Family Reunion",
+        "Drink"
+    ],
+    "title": "Bombay Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/bombay-punch-102789"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bon-appetits-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/bon-appetits-meatballs.json
new file mode 100644
index 000000000..db9b2ac46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bon-appetits-meatballs.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.",
+        "Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.",
+        "Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.",
+        "Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce."
+    ],
+    "ingredients": [
+        "1 1/2 pounds coarsely ground pork",
+        "1 1/2 pounds sweet Italian sausage without fennel, casings removed",
+        "1 1/2 pounds ground beef sirloin",
+        "1 1/2 pounds ground beef chuck",
+        "1/2 loaf day-old (hard) Italian bread, torn into chunks",
+        "1 (32 ounce) carton low-sodium chicken broth",
+        "1 whole head garlic, minced",
+        "1 cup packed fresh Italian parsley leaves",
+        "4 large eggs, beaten",
+        "8 ounces Pecorino Romano cheese (such as Locatelli\u00ae), grated",
+        "1/4 cup extra-virgin olive oil",
+        "2 tablespoons unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bon Appetit's Meatballs",
+    "url": "http://allrecipes.com/recipe/222680/bon-appetits-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bon-bon-christmas-cookies.json b/serverless-fleets/data/input/inferencing/recipes/bon-bon-christmas-cookies.json
new file mode 100644
index 000000000..cc244be22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bon-bon-christmas-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.",
+        "Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.",
+        "Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!"
+    ],
+    "ingredients": [
+        "1/2 (8 ounce) package cream cheese",
+        "1/2 cup butter flavored shortening",
+        "2 cups sifted all-purpose flour",
+        "1 1/2 cups sifted confectioners' sugar",
+        "2 (10 ounce) jars maraschino cherries, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bon Bon Christmas Cookies",
+    "url": "http://allrecipes.com/recipe/15247/bon-bon-christmas-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bon-bons.json b/serverless-fleets/data/input/inferencing/recipes/bon-bons.json
new file mode 100644
index 000000000..f0c27bbb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bon-bons.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture.  Roll into 1 inch balls and arrange on waxed paper covered cookie sheets.  Refrigerate for at least 2 hours.",
+        "Melt chocolate chips and shortening top of double boiler over medium-low heat.  Working in small batches, dip balls in chocolate until covered.  Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator."
+    ],
+    "ingredients": [
+        "1 1/2 cups butter",
+        "2 pounds confectioners' sugar",
+        "1 (14 ounce) package flaked coconut",
+        "1 cup chopped walnuts (optional)",
+        "1 (14 ounce) can sweetened condensed milk",
+        "3 cups semi-sweet chocolate chips",
+        "3 tablespoons shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bon Bons",
+    "url": "http://allrecipes.com/recipe/18380/bon-bons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bonbons-hot-fudge-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bonbons-hot-fudge-sauce.json
new file mode 100644
index 000000000..65c61cd43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bonbons-hot-fudge-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place sweetened condensed milk into a saucepan with semisweet and dark chocolate and butter over medium-low heat. Melt chocolate and butter, stirring constantly, until the sauce is smooth; stir in vanilla extract. Serve warm."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4471681.jpg",
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "4 ounces semisweet chocolate (such as Guittard\u00ae)",
+        "4 ounces dark chocolate (such as Guittard\u00ae)",
+        "3 tablespoons butter",
+        "1 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BonBon's Hot Fudge Sauce",
+    "url": "http://allrecipes.com/recipe/228287/bonbons-hot-fudge-sauce/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bonbons.json b/serverless-fleets/data/input/inferencing/recipes/bonbons.json
new file mode 100644
index 000000000..22936859f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bonbons.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla.  Stir well.  Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls.  Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets.  Freeze until hard.",
+        "While bonbons are freezing, line a cookie sheet or flat surface with waxed paper.  Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water.  Stir until melted.   Using a toothpick or a fork, dip each bonbon in the melted chocolate.  Place on waxed paper to dry.  When chocolate has hardened, store bonbons in plastic bag in the freezer."
+    ],
+    "ingredients": [
+        "1 cup margarine, softened",
+        "2 pounds confectioners' sugar, sifted",
+        "1 (14 ounce) can sweetened condensed milk",
+        "3 cups coconut",
+        "1 cup finely chopped walnuts",
+        "1 teaspoon vanilla extract",
+        "1 (12 ounce) package semisweet chocolate chips",
+        "2 tablespoons shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bonbons",
+    "url": "http://allrecipes.com/recipe/18995/bonbons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bonds-vesper.json b/serverless-fleets/data/input/inferencing/recipes/bonds-vesper.json
new file mode 100644
index 000000000..71df0a84c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bonds-vesper.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Pour gin, vodka, and Lillet over ice. Shake or stir (remember, Bond doesn't give a damn anymore!), then strain into a martini glass. Garnish with lemon twist. Enjoy, preferably while dressed in a tux and betting the Crown Jewels at the poker table."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3960507.jpg",
+    "ingredients": [
+        "1/4 cup gin",
+        "1 fluid ounce Russian vodka",
+        "1 tablespoon Lillet blanc",
+        "ice cubes",
+        "1 lemon twist"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bond's Vesper",
+    "url": "http://allrecipes.com/recipe/160603/bonds-vesper/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bone-broth.json b/serverless-fleets/data/input/inferencing/recipes/bone-broth.json
new file mode 100644
index 000000000..a2cf6372a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bone-broth.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.",
+        "Spread tomato paste onto beef bones and place in the prepared roasting pan.",
+        "Bake in the preheated oven until bones begin to brown, about 30 minutes.",
+        "Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.",
+        "Cook on Low for at least 24 hours.",
+        "Strain broth through a fine-mesh strainer into a container and refrigerate."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (6 ounce) can tomato paste",
+        "2 pounds beef bones",
+        "6 cups cool water, or as needed",
+        "2 onions, thickly sliced",
+        "2 carrots",
+        "3 cloves garlic, crushed",
+        "2 bay leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bone Broth",
+    "url": "http://allrecipes.com/recipe/241013/bone-broth/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bone-in-ham-cooked-in-beer.json b/serverless-fleets/data/input/inferencing/recipes/bone-in-ham-cooked-in-beer.json
new file mode 100644
index 000000000..fd7a85991
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bone-in-ham-cooked-in-beer.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).  Grease an 18 quart roasting pan.",
+        "Place the ham, with the fattier side up, in the roaster.  Use toothpicks to secure pineapple rings on the ham.  Pour the beer over the ham.  Place lid on roasting pan.",
+        "Bake 6 to 8 hours, or until cooked through.",
+        "Remove the pineapple rings and let sit 15 minutes before slicing."
+    ],
+    "ingredients": [
+        "20 pounds bone-in ham",
+        "1 (20 ounce) can sliced pineapple",
+        "2 (12 fluid ounce) cans beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bone-In Ham Cooked in Beer",
+    "url": "http://allrecipes.com/recipe/23619/bone-in-ham-cooked-in-beer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bone-in-pork-roast-with-apple-rhubarb.json b/serverless-fleets/data/input/inferencing/recipes/bone-in-pork-roast-with-apple-rhubarb.json
new file mode 100644
index 000000000..0fdb97c74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bone-in-pork-roast-with-apple-rhubarb.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage.",
+        "Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).",
+        "While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup.",
+        "Once the pork has reached an internal temperature of 145 degrees F (63 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze."
+    ],
+    "ingredients": [
+        "1 (5 pound) bone-in pork loin roast",
+        "salt and ground black pepper to taste",
+        "1/4 cup chopped fresh sage",
+        "1/4 cup butter",
+        "2 cloves garlic, minced",
+        "1 shallot, minced",
+        "1/2 onion, chopped",
+        "1 pound diced rhubarb",
+        "4 Gala apples - peeled, cored, and diced",
+        "1/2 cup brown sugar",
+        "1/4 cup red wine vinegar",
+        "2 cups apple juice",
+        "2 quarts chicken stock",
+        "1/4 cup cornstarch",
+        "1/2 cup cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bone-in Pork Roast with Apple-Rhubarb Glaze",
+    "url": "http://allrecipes.com/recipe/217889/bone-in-pork-roast-with-apple-rhubarb/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boneless-buffalo-wings.json b/serverless-fleets/data/input/inferencing/recipes/boneless-buffalo-wings.json
new file mode 100644
index 000000000..6190330a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boneless-buffalo-wings.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).",
+        "Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend.  Repeat so that each piece of chicken is double coated.  Refrigerate breaded chicken for 20 minutes.",
+        "Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.",
+        "Combine hot sauce and butter in a small bowl.  Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat."
+    ],
+    "ingredients": [
+        "oil for deep frying",
+        "1 cup unbleached all-purpose flour",
+        "2 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon cayenne pepper",
+        "1/4 teaspoon garlic powder",
+        "1/2 teaspoon paprika",
+        "1 egg",
+        "1 cup milk",
+        "3 skinless, boneless chicken breasts, cut into 1/2-inch strips",
+        "1/4 cup hot pepper sauce",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boneless Buffalo Wings",
+    "url": "http://allrecipes.com/recipe/151266/boneless-buffalo-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boneless-chicken-breasts-with-red-chili-sauce-13116.json b/serverless-fleets/data/input/inferencing/recipes/boneless-chicken-breasts-with-red-chili-sauce-13116.json
new file mode 100644
index 000000000..636cdf826
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boneless-chicken-breasts-with-red-chili-sauce-13116.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.",
+        "While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.",
+        "In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and saut\u00e9 1 minute on each side, or until golden-brown patches appear.",
+        "Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle M\u00fcnster over chicken. Remove pan from oven and let stand 1 minute to melt cheese."
+    ],
+    "ingredients": [
+        "4 dried New Mexico red chilies*, stemmed and seeded (wear rubber gloves)",
+        "1 small onion (about 1/4 pound), halved",
+        "3 large garlic cloves",
+        "2 tablespoons raisins",
+        "1 1/2 teaspoons salt",
+        "2 tablespoons nonfat plain yogurt",
+        "2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt",
+        "1/2 teaspoon ground cumin",
+        "four 5-ounce skinless boneless chicken breast halves",
+        "1 teaspoon vegetable oil",
+        "1 tablespoon coarsely grated M\u00fcnster",
+        "*available at some specialty foods shops"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Pepper",
+        "Poultry",
+        "Marinate",
+        "Saut\u00e9",
+        "Gourmet"
+    ],
+    "title": "Boneless Chicken Breasts with Red Chili Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/boneless-chicken-breasts-with-red-chili-sauce-13116"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boneless-garlic-and-rosemary-rubbed-p.json b/serverless-fleets/data/input/inferencing/recipes/boneless-garlic-and-rosemary-rubbed-p.json
new file mode 100644
index 000000000..a40bce52b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boneless-garlic-and-rosemary-rubbed-p.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Adjust oven rack to center position and heat oven to 250 degrees F.",
+        "Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.",
+        "Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.",
+        "Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.",
+        "Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce."
+    ],
+    "ingredients": [
+        "1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking",
+        "2 tablespoons olive oil",
+        "1 tablespoon salt",
+        "2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)",
+        "8 large garlic cloves, minced",
+        "2 tablespoons minced fresh rosemary",
+        "1/2 teaspoon minced fresh rosemary for the sauce",
+        "2 (8 ounce) packages baby bella or domestic white mushrooms, sliced",
+        "1 cup chicken broth",
+        "3/4 cup red wine",
+        "1 tablespoon Dijon mustard",
+        "1 teaspoon cornstarch dissolved in",
+        "2 teaspoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce",
+    "url": "http://allrecipes.com/recipe/92634/boneless-garlic-and-rosemary-rubbed-p/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boneless-leg-of-lamb-stuffed-with-swiss-chard-and-feta-11738.json b/serverless-fleets/data/input/inferencing/recipes/boneless-leg-of-lamb-stuffed-with-swiss-chard-and-feta-11738.json
new file mode 100644
index 000000000..63b7eb31f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boneless-leg-of-lamb-stuffed-with-swiss-chard-and-feta-11738.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl. To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated, and transfer it to the bowl. Let the chard mixture cool and stir in the Feta.",
+        "Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1-inch border around the edges, beginning with a short side roll it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.)",
+        "Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325\u00b0F. oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes cooking time for each pound of boneless meat), or until a meat thermometer registers 140\u00b0F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes.",
+        "While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices that have accumulated on the cutting board, and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm.",
+        "Discard the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots. Strain the sauce into a heated sauceboat and serve it with the lamb, sliced."
+    ],
+    "ingredients": [
+        "1 pound Swiss chard, the stems discarded and the leaves chopped coarse",
+        "6 large garlic cloves, sliced thin lengthwise",
+        "3 tablespoons olive oil",
+        "1/4 pound Feta, crumbled (about 3/4 cup)",
+        "an 8-pound leg of lamb, boned, butterflied, and trimmed well (4 to 5\u00a0pounds boneless)",
+        "1 1/2 teaspoons crumbled dried rosemary, or to taste",
+        "1 onion, sliced",
+        "1 cup dry red wine",
+        "1 1/2 cups beef broth",
+        "1/2 cup water",
+        "1 tablespoon cornstarch dissolved in 2 tablespoons cold water",
+        "Spiced Quinoa Timbales and Honey-glazed Baby Carrots as accompaniments"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Lamb",
+        "Vegetable",
+        "Roast",
+        "Easter",
+        "High Fiber",
+        "Feta",
+        "Red Wine",
+        "Chard",
+        "Gourmet"
+    ],
+    "title": "Boneless Leg of Lamb Stuffed with Swiss Chard and Feta",
+    "url": "http://www.epicurious.com/recipes/food/views/boneless-leg-of-lamb-stuffed-with-swiss-chard-and-feta-11738"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boneless-pork-chop-with-shallot-musta.json b/serverless-fleets/data/input/inferencing/recipes/boneless-pork-chop-with-shallot-musta.json
new file mode 100644
index 000000000..f6ca5d92a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boneless-pork-chop-with-shallot-musta.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Season pork chops with salt, pepper, and Italian seasoning.",
+        "Heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook pork chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. Transfer pork chops to a baking dish, keeping the pan juices in skillet.",
+        "Bake pork chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).",
+        "Cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes. Pour chicken stock and cooking wine into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.",
+        "Whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. Serve pork chops drizzled with mustard sauce."
+    ],
+    "ingredients": [
+        "2 boneless pork chops",
+        "salt and ground black pepper to taste",
+        "1 pinch Italian seasoning, or to taste",
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "1 onion, sliced",
+        "2 shallots, sliced",
+        "1 tablespoon chicken stock",
+        "2 tablespoons white cooking wine",
+        "1 cup half-and-half",
+        "2 1/2 tablespoons horseradish mustard",
+        "2 teaspoons lemon juice",
+        "1/4 teaspoon fresh thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boneless Pork Chop with Shallot Mustard Sauce",
+    "url": "http://allrecipes.com/recipe/234474/boneless-pork-chop-with-shallot-musta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boneless-pork-chops-and-apples.json b/serverless-fleets/data/input/inferencing/recipes/boneless-pork-chops-and-apples.json
new file mode 100644
index 000000000..02b4ba003
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boneless-pork-chops-and-apples.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir honey and salt into water in a large bowl until honey and salt are dissolved into the brine. Place pork chops in the brine and let sit in the refrigerator for 2 hours.",
+        "Remove pork chops from brine, rinse, and pat dry. Place chops on a plate and refrigerate until dry, about 10 minutes. Discard brine.",
+        "Preheat oven to 350 degrees F (175 degrees C). Sprinkle pepper over the pork chops.",
+        "Melt butter and olive oil in a cast-iron skillet over medium heat; cook pork chops until browned, 3 to 5 minutes. Flip pork chops and season with rosemary; add apples. Cover skillet.",
+        "Bake in the preheated oven until pork chops are cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops from skillet and allow to rest a few minutes before serving."
+    ],
+    "ingredients": [
+        "1/4 cup honey",
+        "1/4 cup kosher salt",
+        "1 quart water",
+        "4 (8 ounce) thick-cut boneless pork chops",
+        "1 pinch coarse-ground black pepper",
+        "1/4 cup butter",
+        "1/4 cup olive oil",
+        "3 sprigs fresh rosemary",
+        "2 apples, cored and quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boneless Pork Chops and Apples",
+    "url": "http://allrecipes.com/recipe/241264/boneless-pork-chops-and-apples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boneless-pork-chops-with-ginger-fig-and-lemon-compote-15836.json b/serverless-fleets/data/input/inferencing/recipes/boneless-pork-chops-with-ginger-fig-and-lemon-compote-15836.json
new file mode 100644
index 000000000..d601cb83f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boneless-pork-chops-with-ginger-fig-and-lemon-compote-15836.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "With a vegetable peeler cut 3 lengthwise strips of zest from lemon and cut strips crosswise into enough very thin slices to measure 1 packed teaspoon. Squeeze 2 tablespoons juice from lemon. Mince shallot and cut figs into 1/4-inch-thick slices.",
+        "Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and saut\u00e9 pork until browned, about 1 minute on each side. Transfer pork to a plate and in fat remaining in skillet cook shallot and gingerroot, stirring, until fragrant, about 30 seconds. Add pork, water, wine, zest, lemon juice, and figs and simmer, covered, 10 minutes, or until pork is just cooked through.",
+        "Transfer pork to 2 plates and if fig mixture is too liquid boil until reduced to a sauce-like consistency, about 1 minute. Whisk butter into fig mixture until incorporated.",
+        "Garnish pork with compote and serve with lemon slices."
+    ],
+    "ingredients": [
+        "1 lemon",
+        "1 medium shallot",
+        "4 dried figs (preferably Calimyrna)",
+        "two 1 1/4-inch-thick boneless pork loin chops (about 3/4 pound)",
+        "1 tablespoon olive oil",
+        "1 teaspoon grated peeled fresh gingerroot",
+        "1/3 cup water",
+        "2 tablespoons dry white wine",
+        "1 tablespoon unsalted butter",
+        "Garnish: lemon slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Ginger",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Lemon",
+        "Fig",
+        "Pork Chop",
+        "White Wine",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Boneless Pork Chops with Ginger, Fig, and Lemon Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/boneless-pork-chops-with-ginger-fig-and-lemon-compote-15836"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bones-of-the-dead.json b/serverless-fleets/data/input/inferencing/recipes/bones-of-the-dead.json
new file mode 100644
index 000000000..85847b45b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bones-of-the-dead.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well.",
+        "Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand overnight. Cookies will rise and spread.",
+        "Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown."
+    ],
+    "ingredients": [
+        "3 eggs, beaten",
+        "2 teaspoons almond extract",
+        "1 1/2 teaspoons ground cloves",
+        "4 teaspoons baking powder",
+        "2 cups confectioners' sugar, sifted",
+        "2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bones of the Dead",
+    "url": "http://allrecipes.com/recipe/11489/bones-of-the-dead/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bonito-dashi.json b/serverless-fleets/data/input/inferencing/recipes/bonito-dashi.json
new file mode 100644
index 000000000..de84fc213
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bonito-dashi.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Wipe the kombu with a damp cloth to clean it, then cut into 1 inch pieces, and place into a saucepan along with the water. Let stand 15 to 20 minutes.",
+        "Bring the kombu to a rapid simmer; reduce to a slow simmer over low heat. Sprinkle in the bonito shavings and simmer a few minutes more until the flakes have sunk to the bottom of the saucepan. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using."
+    ],
+    "ingredients": [
+        "2 (4 inch) pieces dashi kombu (dried kelp)",
+        "4 cups water",
+        "1/2 ounce bonito shavings (dry fish flakes)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bonito Dashi",
+    "url": "http://allrecipes.com/recipe/174348/bonito-dashi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bonnies-crab-cakes.json b/serverless-fleets/data/input/inferencing/recipes/bonnies-crab-cakes.json
new file mode 100644
index 000000000..bc37f57b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bonnies-crab-cakes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.",
+        "Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties.",
+        "Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Bake patties in preheated oven until golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound lump crabmeat",
+        "1 1/2 tablespoons dry bread crumbs",
+        "1 1/2 tablespoons seafood seasoning (such as Old Bay\u00ae)",
+        "2 teaspoons chopped fresh parsley",
+        "salt and ground black pepper to taste",
+        "1 egg",
+        "2 tablespoons mayonnaise",
+        "1 teaspoon Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bonnie's Crab Cakes",
+    "url": "http://allrecipes.com/recipe/231956/bonnies-crab-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bonnies-fried-cabbage.json b/serverless-fleets/data/input/inferencing/recipes/bonnies-fried-cabbage.json
new file mode 100644
index 000000000..8ab977124
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bonnies-fried-cabbage.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the bacon in a large pot or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and reserve drippings in the pot.",
+        "Melt butter in bacon drippings in the pot over medium heat. Stir cabbage, onion, salt, pepper, and sugar into butter and bacon drippings. Cover the pot. Cook, stirring occasionally, until cabbage and onion are tender, 15 to 20 minutes. Crumble bacon into cooked cabbage."
+    ],
+    "ingredients": [
+        "5 slices bacon",
+        "2 tablespoons butter",
+        "1 head cabbage, sliced into thin strips",
+        "1 small yellow onion, diced",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 pinch white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bonnie's Fried Cabbage",
+    "url": "http://allrecipes.com/recipe/235980/bonnies-fried-cabbage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bonnies-fruit-dip.json b/serverless-fleets/data/input/inferencing/recipes/bonnies-fruit-dip.json
new file mode 100644
index 000000000..49daad995
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bonnies-fruit-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup sour cream, for topping",
+        "1 cup whipped cream",
+        "1/4 cup brown sugar",
+        "1/4 cup white sugar",
+        "1 tablespoon maple syrup",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bonnie's Fruit Dip",
+    "url": "http://allrecipes.com/recipe/20655/bonnies-fruit-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bonnies-new-years-beef-dip.json b/serverless-fleets/data/input/inferencing/recipes/bonnies-new-years-beef-dip.json
new file mode 100644
index 000000000..a8ff94688
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bonnies-new-years-beef-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine chuck roast, water, beef broth, onion soup, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker.",
+        "Cook on Low for 8 to 10 hours. Remove beef from cooking liquid and thinly slice."
+    ],
+    "ingredients": [
+        "1 (4 pound) beef chuck roast",
+        "2 (10.5 ounce) cans water",
+        "1 (14 ounce) can beef broth",
+        "1 (10.5 ounce) can French onion soup (such as Campbell's \u00ae)",
+        "2/3 cup reduced-sodium soy sauce",
+        "1/3 cup Worcestershire sauce",
+        "3 bay leaves, or more to taste",
+        "2 cloves garlic, minced",
+        "1 tablespoon dried rosemary"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bonnie's New Year's Beef Dip",
+    "url": "http://allrecipes.com/recipe/240775/bonnies-new-years-beef-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bonnys-decorated-coconut-brownies.json b/serverless-fleets/data/input/inferencing/recipes/bonnys-decorated-coconut-brownies.json
new file mode 100644
index 000000000..7b099fa11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bonnys-decorated-coconut-brownies.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.",
+        "Beat sugar and butter together in a bowl; mix in eggs until combined.",
+        "Combine flour, cocoa powder, and salt in a bowl; stir into egg mixture. Mix in vanilla extract. Stir in coconut and 4 teaspoons cinnamon. Spread batter evenly into prepared pan with a spatula.",
+        "Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 20 minutes; cut into squares.",
+        "Place toothpicks, honey, walnuts, and 1 teaspoon cinnamon onto waxed paper. Dip a toothpick into honey; draw desired design onto the brownies with honey-dipped toothpick. Sprinkle with walnuts and 1 teaspoon cinnamon."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "1 cup butter, melted",
+        "4 eggs",
+        "1 cup all-purpose flour",
+        "2/3 cup cocoa powder",
+        "1/2 teaspoon salt",
+        "2 teaspoons vanilla extract",
+        "1 cup shredded coconut",
+        "4 teaspoons ground cinnamon",
+        "Design Ingredients:",
+        "3 toothpicks, or as needed",
+        "1 tablespoon honey, or to taste (optional)",
+        "1/4 cup chopped walnuts, or to taste (optional)",
+        "1 teaspoon ground cinnamon, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bonny's Decorated Coconut Brownies",
+    "url": "http://allrecipes.com/recipe/255055/bonnys-decorated-coconut-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/booger-cookies.json b/serverless-fleets/data/input/inferencing/recipes/booger-cookies.json
new file mode 100644
index 000000000..3074d4b10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/booger-cookies.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.",
+        "Beat the margarine and 1/3 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Beat in the egg, 1 teaspoon vanilla extract, and the almond extract until completely incorporated. Mix in the pudding mix until smooth. Stir in the flour until just incorporated, then fold in the chocolate chips, mixing just enough to evenly combine.",
+        "Form the cookie dough into 1-inch balls, and place onto the prepared baking sheet. Use your thumb to make an indent into each cookie.",
+        "Bake in the preheated oven until the edges are golden, 10 to 14 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.",
+        "While the cookies are cooling, prepare the filling by stirring 1 1/2 cups confectioners' sugar in a bowl with 1 teaspoon vanilla extract, milk, and food coloring. Add additional milk as needed to make the mixture smooth. Spoon a little of the green filling into each cooled cookie, and top with a candy kiss."
+    ],
+    "ingredients": [
+        "1 cup margarine, softened",
+        "1/3 cup confectioners' sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "3/4 teaspoon almond extract",
+        "1 (3 ounce) package instant pistachio pudding mix",
+        "2 cups all-purpose flour",
+        "1/2 cup semisweet chocolate chips",
+        "1 1/2 cups confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon milk, or as needed",
+        "3 drops green food coloring, or as needed",
+        "24 milk chocolate candy kisses (such as Hershey's Kisses\u00ae), unwrapped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Booger Cookies",
+    "url": "http://allrecipes.com/recipe/216153/booger-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/book-club-herb-roasted-chicken-and-ve.json b/serverless-fleets/data/input/inferencing/recipes/book-club-herb-roasted-chicken-and-ve.json
new file mode 100644
index 000000000..4be2eccb7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/book-club-herb-roasted-chicken-and-ve.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.",
+        "Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.",
+        "Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.",
+        "Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper."
+    ],
+    "ingredients": [
+        "1 cup olive oil",
+        "2 teaspoons ground thyme",
+        "2 teaspoons dried rosemary",
+        "2 teaspoons dried oregano",
+        "2 teaspoons paprika",
+        "2 tablespoons lime juice",
+        "1 whole chicken, cut into 6 pieces - rinsed and dried with paper towels",
+        "2 onions, cut into 1-inch thick slices",
+        "1 red bell pepper, cut into 1-inch wide strips",
+        "2 cups broccoli florets",
+        "1 bunch fresh asparagus, 2-inch tips only",
+        "6 cloves garlic, peeled",
+        "2 cups fingerling potatoes",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Book Club Herb Roasted Chicken and Vegetables",
+    "url": "http://allrecipes.com/recipe/231101/book-club-herb-roasted-chicken-and-ve/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boonas-butterscotch-cheesecake-bars.json b/serverless-fleets/data/input/inferencing/recipes/boonas-butterscotch-cheesecake-bars.json
new file mode 100644
index 000000000..5f7e843d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boonas-butterscotch-cheesecake-bars.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt the butterscotch chips and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir butterscotch chip mixture and graham cracker crumbs together in a bowl. Press 1/2 the graham cracker crumb mixture into the bottom of a 9x13-inch baking dish.",
+        "Beat condensed milk, cream cheese, egg, and vanilla extract with an electric mixer until light and fluffy. Pour cream cheese mixture over the graham cracker crumb mixture in the baking dish. Spread remaining 1/2 graham cracker mixture on top of cream cheese mixture.",
+        "Bake in the preheated oven until set, 25 to 30 minutes. Chill completely before cutting."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package butterscotch chips",
+        "1/3 cup butter",
+        "2 cups graham cracker crumbs",
+        "1 (14 ounce) can condensed milk",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 egg",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boona's Butterscotch Cheesecake Bars",
+    "url": "http://allrecipes.com/recipe/234730/boonas-butterscotch-cheesecake-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boone-dip.json b/serverless-fleets/data/input/inferencing/recipes/boone-dip.json
new file mode 100644
index 000000000..192a3051b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boone-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix Cheddar cheese, cream cheese, mayonnaise, bacon bits, and green onions together in a bowl; transfer to an 8-inch square baking dish.",
+        "Bake in the preheated oven until dip is bubbling and cheese is melted, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups shredded Cheddar cheese",
+        "1 (8 ounce) package cream cheese",
+        "1/2 cup mayonnaise",
+        "1 (3 ounce) jar bacon bits (such as Hormel\u00ae)",
+        "2 green onions, chopped, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boone Dip",
+    "url": "http://allrecipes.com/recipe/236333/boone-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boos-kiwi-and-mango-salad.json b/serverless-fleets/data/input/inferencing/recipes/boos-kiwi-and-mango-salad.json
new file mode 100644
index 000000000..d7c6a2f48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boos-kiwi-and-mango-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately."
+    ],
+    "ingredients": [
+        "2 kiwis, peeled and chopped",
+        "2 small mangos - peeled, seeded, and diced",
+        "1 large red bell pepper, chopped",
+        "1 large green bell pepper, chopped",
+        "1/2 cup sweet corn",
+        "1/4 cup French dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boo's Kiwi and Mango Salad",
+    "url": "http://allrecipes.com/recipe/172699/boos-kiwi-and-mango-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boozy-irish-cake.json b/serverless-fleets/data/input/inferencing/recipes/boozy-irish-cake.json
new file mode 100644
index 000000000..dbf11bade
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boozy-irish-cake.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.",
+        "Place the cake mix into a large mixing bowl. Pour the water into a 2-cup measure, and add enough Irish whiskey to total 1 1/3 cup of liquid (about 10 1/2 tablespoons). Reserve remaining whiskey. Beat the whiskey and water  mixture, vegetable oil, and eggs with an electric mixer on low speed just until cake mix is moistened; increase speed to medium, and beat until the batter is smooth, about 2 minutes. Pour batter into the prepared cake pans.",
+        "Bake in the preheated oven until the cakes are golden brown and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.",
+        "While the cake is baking, pour remaining Irish whiskey (about 1 1/2 tablespoon) into a saucepan, and stir in 1/4 cup of butter and 1/2 cup of sugar. Bring the mixture to a boil, stirring constantly, until sugar has dissolved; boil until slightly thickened, about 5 minutes.",
+        "When cakes are done baking but still hot, poke holes all over the cakes (the end of a chopstick works well for this) and drizzle the whiskey syrup into the holes. Return the cakes to the oven, and bake for an additional 5 minutes.",
+        "Remove cakes from oven, allow to cool in pans for 15 minutes, then remove from pans to finish cooling on wire racks.",
+        "To make caramel sauce, mix the Irish stout beer with 1/2 cup of sugar in a saucepan over low heat. Simmer the mixture until thickened, about 40 minutes, stirring occasionally, and allow to cool.",
+        "To make frosting, beat 1 cup of softened butter in a bowl with an electric mixer on medium speed until smooth, then gradually beat in confectioners' sugar, about 1/2 cup at a time. Beat in salt, then add the Irish cream liqueur, beating until the frosting is light and fluffy.",
+        "To assemble the cake, place a layer onto a cake serving dish; pour the Irish stout caramel over the first layer, allowing the caramel to drip down the sides of the layer. Place the 2nd cake layer on top, and top with the buttercream, swirling the frosting into decorative waves. Do not frost sides of cake."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package French vanilla cake mix",
+        "10 1/2 tablespoons water",
+        "3/4 cup Irish whiskey, divided",
+        "1/3 cup vegetable oil",
+        "3 eggs",
+        "1/4 cup butter",
+        "1/2 cup white sugar",
+        "1 (15 ounce) can dark Irish stout beer (such as Guinness\u00ae)",
+        "1/2 cup white sugar",
+        "1 cup butter, softened",
+        "2 1/4 cups confectioners' sugar",
+        "1/2 teaspoon salt",
+        "1/4 cup Irish cream liqueur (such as Baileys\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boozy Irish Cake",
+    "url": "http://allrecipes.com/recipe/218743/boozy-irish-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boozy-mai-tai-pops.json b/serverless-fleets/data/input/inferencing/recipes/boozy-mai-tai-pops.json
new file mode 100644
index 000000000..98510bd8a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boozy-mai-tai-pops.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat sugar and 1/2 cup water in a saucepan over low heat; cook and stir until sugar is dissolved, about 2 minutes. Remove from heat and stir in almond extract.",
+        "Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 1/2 cups water. Stir in dark rum, light rum, and almond simple syrup.",
+        "Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold. Pour in rum mixture and freeze for at least 12 hours."
+    ],
+    "ingredients": [
+        "Almond Simple Syrup:",
+        "3/4 cup white sugar",
+        "1/2 cup water",
+        "2 teaspoons almond extract",
+        "1/2 cup pineapple orange juice concentrate, thawed",
+        "1/2 cup limeade concentrate, thawed",
+        "1 1/2 cups water",
+        "3 tablespoons dark rum",
+        "3 tablespoons light rum",
+        "8 pineapple tidbits",
+        "4 maraschino cherries, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boozy Mai Tai Pops",
+    "url": "http://allrecipes.com/recipe/246524/boozy-mai-tai-pops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boozy-rice-with-nuts-and-berries.json b/serverless-fleets/data/input/inferencing/recipes/boozy-rice-with-nuts-and-berries.json
new file mode 100644
index 000000000..daa971af1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boozy-rice-with-nuts-and-berries.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In one saucepan, combine the wild rice and 3 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 40 to 50 minutes, or until rice is tender and water has been absorbed.",
+        "In a separate saucepan, combine the brown rice and 2 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 45 minutes, or until rice is tender and water has been absorbed.",
+        "After both kinds of  rice have finished cooking, spread out on baking sheets to cool and dry for about 30 minutes.",
+        "In a large  bowl, combine the wild rice, brown rice, pecans, raisins, green onions, mint, orange juice and zest. Stir in the wine and olive oil; season with salt and pepper. Cover and set aside for 2 hours to blend flavors. Serve at room temperature."
+    ],
+    "ingredients": [
+        "1 cup wild rice",
+        "3 cups water",
+        "1 cup brown rice",
+        "2 cups water",
+        "2 cups chopped pecans, toasted",
+        "2 cups golden raisins",
+        "8 green onions, chopped",
+        "1/2 cup chopped fresh mint leaves",
+        "3 oranges, zested and juiced",
+        "1/2 cup dry Marsala wine (optional)",
+        "1/2 cup olive oil",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boozy Rice with Nuts and Berries",
+    "url": "http://allrecipes.com/recipe/151136/boozy-rice-with-nuts-and-berries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boozy-smooth-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/boozy-smooth-ice-cream.json
new file mode 100644
index 000000000..2d31206ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boozy-smooth-ice-cream.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Beat cream in a glass, metal, or ceramic bowl until foamy until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Fold condensed milk and orange liqueur into beaten cream.",
+        "Place in an ice cream maker and follow manufacturer's instructions for ice cream, 2 to 4 hours."
+    ],
+    "ingredients": [
+        "1 pint heavy whipping cream, chilled",
+        "1 (14 ounce) can sweetened condensed milk, chilled",
+        "6 fluid ounces orange liqueur (such as Grand Marnier\u00ae), chilled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boozy Smooth Ice Cream",
+    "url": "http://allrecipes.com/recipe/254735/boozy-smooth-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boozy-watermelon.json b/serverless-fleets/data/input/inferencing/recipes/boozy-watermelon.json
new file mode 100644
index 000000000..78bf97789
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boozy-watermelon.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place watermelon in a non-reactive container with a tight-fitting lid. Add cachaca and sugar. Cover container with the lid and shake until watermelon is coated and sugar is dissolved.",
+        "Refrigerate watermelon until watermelon is fully infused, 2 hours to overnight. Shake mixture again before serving."
+    ],
+    "ingredients": [
+        "1 small watermelon, cut into 1-inch pieces",
+        "1 cup cachaca (Brazilian sugar cane spirit)",
+        "2 tablespoons turbinado sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boozy Watermelon",
+    "url": "http://allrecipes.com/recipe/237702/boozy-watermelon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bop-energy-bites.json b/serverless-fleets/data/input/inferencing/recipes/bop-energy-bites.json
new file mode 100644
index 000000000..5251aa7ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bop-energy-bites.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix oats, flax seed, almond butter, cocoa nibs, coconut, agave nectar, vanilla extract, and salt in a bowl until evenly moistened. Refrigerate for mixture to slightly solidify, about 30 minutes. Roll mixture into 1-inch balls and arrange in 1 layer in a container; top first layer with waxed paper and arrange a second layer of energy bites atop waxed paper. Continue layering as needed; refrigerate."
+    ],
+    "ingredients": [
+        "1 cup old-fashioned rolled oats",
+        "1/2 cup ground flax seed",
+        "1/2 cup almond butter",
+        "1/2 cup ground cocoa nibs",
+        "1/2 cup unsweetened flaked coconut",
+        "1/2 cup agave nectar, or to taste",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BOP Energy Bites",
+    "url": "http://allrecipes.com/recipe/233656/bop-energy-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bopis.json b/serverless-fleets/data/input/inferencing/recipes/bopis.json
new file mode 100644
index 000000000..524b40e22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bopis.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the pork liver and the pork lung in two separate pots and cover with water. Bring each pot to a boil; cook at a boil until tender, about 10 minutes. Drain both and allow to cool before chopping into bite-size pieces. Set aside.",
+        "Combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.",
+        "Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. Serve hot."
+    ],
+    "ingredients": [
+        "1/2 pound pork liver",
+        "1/2 pound pork lung",
+        "1/2 pound pork heart, cut into bite-size pieces",
+        "2 bay leaves",
+        "1/2 cup distilled white vinegar",
+        "1/2 cup water",
+        "salt and pepper to taste",
+        "3 tablespoons olive oil",
+        "1 onion, chopped",
+        "2 cloves garlic, minced",
+        "2 tomatoes, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bopis",
+    "url": "http://allrecipes.com/recipe/212908/bopis/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bops-broccoli-cauliflower-salad.json b/serverless-fleets/data/input/inferencing/recipes/bops-broccoli-cauliflower-salad.json
new file mode 100644
index 000000000..02b07b994
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bops-broccoli-cauliflower-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.",
+        "Stir broccoli, cauliflower, Cheddar cheese, and onion together in a large bowl.",
+        "Whisk creamy salad dressing, sugar, and vinegar together in a separate bowl until sugar is dissolved; pour over broccoli mixture and toss to coat. Refrigerate salad for at least 30 minutes. Stir crumbled bacon into salad just before serving."
+    ],
+    "ingredients": [
+        "5 slices bacon, or more to taste",
+        "1 head fresh broccoli, diced",
+        "1 head cauliflower, chopped",
+        "3/4 cup shredded sharp Cheddar cheese",
+        "1/4 red onion, chopped",
+        "1/2 cup creamy salad dressing (such as Miracle Whip\u00ae)",
+        "1/2 cup white sugar",
+        "2 tablespoons white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bop's Broccoli Cauliflower Salad",
+    "url": "http://allrecipes.com/recipe/234409/bops-broccoli-cauliflower-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bordeaux-martini.json b/serverless-fleets/data/input/inferencing/recipes/bordeaux-martini.json
new file mode 100644
index 000000000..6750ecb57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bordeaux-martini.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Fill mixing container with ice. Pour in vodka and Lillet blanc aperitif wine.  Stir for 2 minutes, until very cold.  Strain into 4 cooled martini glasses.",
+        "Cut a fresh twist of lemon peel OVER THE GLASS and drop into drink (the zest and spray of this action - falling into the glass - is crucial!)"
+    ],
+    "ingredients": [
+        "8 fluid ounces citron vodka",
+        "2 fluid ounces Lillet blanc",
+        "1 lemon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bordeaux Martini",
+    "url": "http://allrecipes.com/recipe/20688/bordeaux-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bordelaise-sauce-with-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/bordelaise-sauce-with-mushrooms.json
new file mode 100644
index 000000000..f65b3d83c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bordelaise-sauce-with-mushrooms.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.",
+        "Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/7983929.jpg",
+    "ingredients": [
+        "1 tablespoon butter",
+        "2 tablespoons shallot, minced",
+        "1 teaspoon minced garlic (optional)",
+        "3 tablespoons butter",
+        "2 cups sliced fresh mushrooms",
+        "1 cup beef broth",
+        "1/3 cup red wine",
+        "1 tablespoon Worcestershire sauce",
+        "1 bay leaf",
+        "1/4 teaspoon chopped fresh thyme, or to taste",
+        "salt and pepper to taste",
+        "1 tablespoon cornstarch",
+        "2 tablespoons cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bordelaise Sauce with Mushrooms",
+    "url": "http://allrecipes.com/recipe/166887/bordelaise-sauce-with-mushrooms/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/borracho-beans-108790.json b/serverless-fleets/data/input/inferencing/recipes/borracho-beans-108790.json
new file mode 100644
index 000000000..cd08349d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/borracho-beans-108790.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Sort the beans to remove any stones or grit. Rinse the beans in a colander and place in a large pan with the water and beer. Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.",
+        "Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best). Keep the level of the broth a good inch or so above the beans, and add more water as needed. Serve with broth in a bowl as a side dish."
+    ],
+    "ingredients": [
+        "2 cups dried pinto beans",
+        "4 cups water",
+        "1 can beer",
+        "1 clove garlic, minced",
+        "1/2 onion, finely chopped",
+        "3 sprigs epazote (optional)",
+        "1 tablespoon guajillo chile powder (ground chiles)",
+        "1/2 teaspoon ground cumin",
+        "1 cup finely chopped fatty pork scraps or bacon",
+        "One 15-ounce can of tomatoes, chopped",
+        "1 teaspoon salt, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Bean",
+        "Tomato",
+        "Side",
+        "Super Bowl",
+        "Bacon",
+        "Spice",
+        "Boil",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Borracho Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/borracho-beans-108790"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/borscht-357129.json b/serverless-fleets/data/input/inferencing/recipes/borscht-357129.json
new file mode 100644
index 000000000..237582ede
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/borscht-357129.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.",
+        "Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes",
+        "Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve."
+    ],
+    "ingredients": [
+        "2 quarts beef, chicken, or vegetable broth",
+        "1 tablespoon vegetable oil",
+        "2 onions, diced",
+        "2 garlic cloves, minced",
+        "1 teaspoon dried marjoram",
+        "2 celery stalks, trimmed, thinly sliced",
+        "2 parsnips, peeled, thinly sliced",
+        "1 carrot, peeled, thinly sliced",
+        "1 leek, white and light green parts, thinly sliced",
+        "1/2 head savoy cabbage, shredded",
+        "1 bay leaf",
+        "1 teaspoon salt, or to taste",
+        "1/2 teaspoon freshly ground black pepper, or to taste",
+        "2 beets, peeled, grated",
+        "1/4 cup dill, minced",
+        "2-3 tablespoons red wine vinegar, or as needed",
+        "1/2 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Onion",
+        "Appetizer",
+        "Beet",
+        "Carrot",
+        "Parsnip",
+        "Cabbage",
+        "Sour Cream",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Borscht",
+    "url": "http://www.epicurious.com/recipes/food/views/borscht-357129"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/borscht-braised-beef-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/borscht-braised-beef-short-ribs.json
new file mode 100644
index 000000000..d19f14767
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/borscht-braised-beef-short-ribs.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Generously season short ribs with kosher salt and freshly ground black pepper. Heat vegetable oil over high heat in a heavy pot. Brown short ribs on all sides until they are dark brown, about 6 minutes; transfer to a bowl. Add onions and continue cooking over high heat until onions go from golden to dark brown, about 8 minutes; this will make a richer, darker sauce. Stir flour into the onion mixture; cook for about 1 minute. Pour in broth; add bay leaf, beets, carrots, and celery. Bring pot to a simmer. Place browned short ribs in pot, evenly distributing them among the vegetables.",
+        "Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.",
+        "Bring sauce to a fast simmer over high heat until it is reduced by half and slightly thickened, 5 to 10 minutes. Taste for seasoning and add more salt, if needed.",
+        "Serve in bowls topped with a dollop of sour cream and chopped fresh chives."
+    ],
+    "ingredients": [
+        "3 pounds beef short ribs, cut into 3-inch pieces",
+        "kosher salt and freshly ground black pepper to taste",
+        "1 tablespoon vegetable oil",
+        "1 yellow onion, chopped",
+        "2 tablespoons all-purpose flour",
+        "3 cups chicken broth",
+        "1 bay leaf",
+        "1 pound beets, peeled and cut into large pieces",
+        "1 cup cubed carrots",
+        "1/2 cup chopped celery",
+        "2 teaspoons kosher salt, or to taste",
+        "1/4 cup sour cream",
+        "1 tablespoon chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Borscht-Braised Beef Short Ribs",
+    "url": "http://allrecipes.com/recipe/245045/borscht-braised-beef-short-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/borscht-i.json b/serverless-fleets/data/input/inferencing/recipes/borscht-i.json
new file mode 100644
index 000000000..a17df1477
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/borscht-i.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.",
+        "Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.",
+        "Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.",
+        "Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "3/4 tablespoon salt",
+        "1/2 cup finely chopped carrots",
+        "1/4 cup chopped green bell pepper, divided",
+        "1/2 stalk celery, chopped",
+        "1 medium beet",
+        "1/2 cup canned peeled and diced tomatoes",
+        "3 potatoes, quartered",
+        "1/3 cup butter",
+        "1/2 cup chopped onion",
+        "1 1/2 cups canned tomatoes",
+        "3 cups finely shredded cabbage, divided",
+        "1/4 cup heavy cream",
+        "3/4 cup diced potatoes",
+        "1 tablespoon dried dill weed",
+        "1/4 teaspoon ground black pepper to taste",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Borscht I",
+    "url": "http://allrecipes.com/recipe/13015/borscht-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/borscht-ii.json b/serverless-fleets/data/input/inferencing/recipes/borscht-ii.json
new file mode 100644
index 000000000..8a9d2ddfc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/borscht-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large pot over medium heat, brown beef in oil.  Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.",
+        "Remove meat from broth and set aside to cool slightly.  Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth.  When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup.  Simmer until vegetables are tender, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "3 pounds bone-in beef shank",
+        "2 tablespoons vegetable oil",
+        "1 onion, chopped",
+        "6 cups water",
+        "1/2 pound carrots, cut into 1 inch pieces",
+        "2 stalks celery, cut into 1 inch pieces",
+        "1/3 medium head cabbage, shredded",
+        "1 pound beets, peeled and shredded",
+        "1 cup tomato juice",
+        "1 tablespoon lemon juice",
+        "2 teaspoons white sugar",
+        "2 teaspoons salt",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Borscht II",
+    "url": "http://allrecipes.com/recipe/25717/borscht-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/borscht-with-meat.json b/serverless-fleets/data/input/inferencing/recipes/borscht-with-meat.json
new file mode 100644
index 000000000..7e64933cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/borscht-with-meat.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.",
+        "Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).",
+        "Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.",
+        "To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream."
+    ],
+    "ingredients": [
+        "1 1/2 pounds beets, boiled and grated",
+        "2 tablespoons red wine vinegar",
+        "1 teaspoon white sugar",
+        "1 pound lean beef chuck",
+        "2 quarts water",
+        "1/2 pound bacon",
+        "1 tablespoon salt",
+        "8 whole black peppercorns",
+        "6 sprigs fresh parsley",
+        "2 teaspoons dried marjoram",
+        "2 teaspoons dill seed",
+        "1 pound shredded cabbage",
+        "2 leeks, sliced",
+        "1 cup chopped onion",
+        "1 carrot, grated",
+        "2 pounds Polish sausage",
+        "2 tablespoons chopped fresh dill weed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Borscht with Meat",
+    "url": "http://allrecipes.com/recipe/12945/borscht-with-meat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bos-asparagus-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bos-asparagus-casserole.json
new file mode 100644
index 000000000..900a591d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bos-asparagus-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place half the asparagus into the bottom of an 11x7-inch baking dish.",
+        "Spread 1 can cream of mushroom soup over the asparagus.",
+        "Top soup with 6 slices processed cheese.",
+        "Layer on remaining asparagus, remaining soup, and remaining slices of processed cheese.",
+        "Sprinkle cracker crumbs over the casserole; spread butter cubes evenly over the crumbs.",
+        "Bake in the preheated oven until the casserole is bubbling and the cracker topping is lightly browned, about 45 minutes."
+    ],
+    "ingredients": [
+        "4 (15 ounce) cans extra-long asparagus spears, drained - divided",
+        "2 (10.75 ounce) cans  condensed cream of mushroom soup",
+        "12 (1 ounce) slices processed cheese food (such as Velveeta\u00ae), divided",
+        "1 sleeve buttery round crackers, crushed",
+        "1/2 cup butter, cut into 1/4-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bo's Asparagus Casserole",
+    "url": "http://allrecipes.com/recipe/220247/bos-asparagus-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bos-best-white-german-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/bos-best-white-german-chocolate-cake.json
new file mode 100644
index 000000000..1d490b13c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bos-best-white-german-chocolate-cake.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.",
+        "Mix flour, baking powder, and salt together in a bowl.",
+        "Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.",
+        "Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.",
+        "Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.",
+        "Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.",
+        "Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.",
+        "Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "5 (1 ounce) squares white chocolate, chopped",
+        "1 1/4 cups butter",
+        "2 1/4 cups white sugar",
+        "5 eggs, separated",
+        "1 teaspoon vanilla extract",
+        "1 1/4 cups buttermilk",
+        "4 egg yolks",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1 1/2 teaspoons vanilla extract",
+        "1 1/2 cups white sugar",
+        "3/4 cup butter",
+        "1 (7 ounce) package sweetened flaked coconut",
+        "1 1/2 cups chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bo's Best White German Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/223064/bos-best-white-german-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bosc-pears-in-rose-wine-with-persimmon-ice-cream-350130.json b/serverless-fleets/data/input/inferencing/recipes/bosc-pears-in-rose-wine-with-persimmon-ice-cream-350130.json
new file mode 100644
index 000000000..71c398cea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bosc-pears-in-rose-wine-with-persimmon-ice-cream-350130.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add ros\u00e9 wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes. DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature. Rewarm pears before continuing, if desired.",
+        "Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet. Spoon scoop of Persimmon Ice Cream alongside pears and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "3 firm but ripe medium Bosc pears, peeled, halved, cored",
+        "6 fresh thyme sprigs",
+        "1 1/3 cups semi-dry ros\u00e9 wine",
+        "1/4 cup wildflower honey",
+        "Persimmon Ice Cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wine",
+        "Fruit",
+        "Dessert",
+        "High Fiber",
+        "Pear",
+        "Ros\u00e9",
+        "Fall",
+        "Persimmon",
+        "Boil",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bosc Pears in Ros\u00e9 Wine with Persimmon Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/bosc-pears-in-rose-wine-with-persimmon-ice-cream-350130"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boscobel-beach-ginger-cake.json b/serverless-fleets/data/input/inferencing/recipes/boscobel-beach-ginger-cake.json
new file mode 100644
index 000000000..3de4052ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boscobel-beach-ginger-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.",
+        "In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 1/4 cups packed brown sugar",
+        "4 eggs",
+        "1/4 cup grated fresh ginger root",
+        "1 teaspoon vanilla extract",
+        "1 cup milk",
+        "2 1/2 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "4 teaspoons ground ginger",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon salt",
+        "2 tablespoons confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boscobel Beach Ginger Cake",
+    "url": "http://allrecipes.com/recipe/25971/boscobel-beach-ginger-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bosnian-style-cornbread-razljevak.json b/serverless-fleets/data/input/inferencing/recipes/bosnian-style-cornbread-razljevak.json
new file mode 100644
index 000000000..a4c886c75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bosnian-style-cornbread-razljevak.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.",
+        "Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don't overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon cornmeal for dusting",
+        "1/2 cup all-purpose flour",
+        "1/4 cup semolina flour",
+        "1/4 cup cornmeal",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "2 eggs, lightly beaten",
+        "1 1/2 cups buttermilk, or more as needed",
+        "1/3 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bosnian Style Cornbread (Razljevak)",
+    "url": "http://allrecipes.com/recipe/206164/bosnian-style-cornbread-razljevak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boss-pizza-sauce.json b/serverless-fleets/data/input/inferencing/recipes/boss-pizza-sauce.json
new file mode 100644
index 000000000..122976aad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boss-pizza-sauce.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix tomato sauce, tomato paste, ground black pepper, oregano, basil, garlic powder, salt, thyme, cilantro, parsley, and onion salt together in a bowl until well combined."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can low-sodium tomato sauce",
+        "1 (6 ounce) can low-sodium tomato paste",
+        "2 teaspoons ground black pepper",
+        "1 1/2 teaspoons dried oregano",
+        "1/2 teaspoon dried basil leaves",
+        "1/2 teaspoon garlic powder",
+        "1 1/2 teaspoons salt",
+        "1/4 teaspoon dried thyme leaves",
+        "1/4 teaspoon dried cilantro",
+        "1/4 teaspoon dried parsley",
+        "1/4 teaspoon onion salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boss Pizza Sauce",
+    "url": "http://allrecipes.com/recipe/233514/boss-pizza-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-baked-bean-dip.json b/serverless-fleets/data/input/inferencing/recipes/boston-baked-bean-dip.json
new file mode 100644
index 000000000..38326e1f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-baked-bean-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Cook bacon and onion in large skillet on medium-high heat until bacon is crisp.",
+        "Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally."
+    ],
+    "ingredients": [
+        "5 slices bacon, chopped",
+        "1/2 cup chopped onion",
+        "1 (16 ounce) can navy beans, drained and rinsed",
+        "1/2 cup Boston lager beer, such as Samuel Adams\u00ae",
+        "1/2 cup ketchup",
+        "1/4 cup packed brown sugar",
+        "1 (1.25 ounce) package McCormick\u00ae Tex-Mex Chili Seasoning Mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Baked Bean Dip",
+    "url": "http://allrecipes.com/recipe/256799/boston-baked-bean-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/boston-baked-beans.json
new file mode 100644
index 000000000..45d197426
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-baked-beans.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.",
+        "In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.",
+        "Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry."
+    ],
+    "ingredients": [
+        "2 cups navy beans",
+        "1/2 pound bacon",
+        "1 onion, finely diced",
+        "3 tablespoons molasses",
+        "2 teaspoons salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon dry mustard",
+        "1/2 cup ketchup",
+        "1 tablespoon Worcestershire sauce",
+        "1/4 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Baked Beans",
+    "url": "http://allrecipes.com/recipe/18255/boston-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-51122630.json b/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-51122630.json
new file mode 100644
index 000000000..bcaa0d965
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-51122630.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Cut two 6\" squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk whole wheat flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.",
+        "Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3\" up sides of cans.",
+        "Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely. DO AHEAD: Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.",
+        "Slice bread. Serve with soft butter."
+    ],
+    "ingredients": [
+        "1 tablespoon butter plus more for serving, room temperature",
+        "2 cups whole milk",
+        "1/2 cup mild-flavored (light) molasses",
+        "1/4 cup (packed) light brown sugar",
+        "1 teaspoon kosher salt",
+        "1 1/4 cups whole wheat flour",
+        "1 cup all-purpose flour",
+        "1 cup rye flour",
+        "1/3 cup cornmeal",
+        "1 tablespoons baking soda",
+        "1 teaspoon baking powder",
+        "1 cup raisins (optional)",
+        "Special equipment: Two empty, clean 11-13-ounce coffee cans",
+        "Ingredient info: Rye flour is available at natural foods stores and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Breakfast",
+        "Brunch",
+        "Side",
+        "Bake",
+        "Cornmeal",
+        "Fall",
+        "Molasses",
+        "Whole Wheat",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Boston Brown Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/boston-brown-bread-51122630"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-i.json b/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-i.json
new file mode 100644
index 000000000..e967e4230
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.",
+        "In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda and salt.  Mix in molasses and buttermilk. Stir in raisins or currants. Pour batter into prepared loaf pan.",
+        "Bake for 1 hour in the preheated oven, or until a tester inserted into the center of the loaf comes out clean."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4000&h=2094&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F809610.jpg",
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2 cups whole wheat flour",
+        "1 teaspoon baking soda",
+        "\u00bc teaspoon salt",
+        "1 cup molasses",
+        "1\u2009\u00bd cups buttermilk",
+        "\u2154 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Brown Bread I",
+    "url": "http://allrecipes.com/recipe/15064/boston-brown-bread-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-ii.json
new file mode 100644
index 000000000..312965509
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, mix together sugar, raisins, baking soda, salt, margarine and boiling water. Cover and let stand overnight.",
+        "The following day, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.",
+        "Beat egg and flour into raisin mixture. Pour batter into prepared pan.",
+        "Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1 1/2 cups raisins",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1 tablespoon margarine",
+        "1 1/2 cups boiling water",
+        "1 egg",
+        "2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Brown Bread II",
+    "url": "http://allrecipes.com/recipe/18168/boston-brown-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-iii.json b/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-iii.json
new file mode 100644
index 000000000..eb06bade9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-brown-bread-iii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 9x5 inch loaf pan, knocking out excess flour.",
+        "In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.",
+        "Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing."
+    ],
+    "ingredients": [
+        "2 cups whole wheat flour",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "2/3 cup firmly packed brown sugar",
+        "1/4 cup molasses",
+        "2 cups buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Brown Bread III",
+    "url": "http://allrecipes.com/recipe/70814/boston-brown-bread-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cooler.json b/serverless-fleets/data/input/inferencing/recipes/boston-cooler.json
new file mode 100644
index 000000000..4264199c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cooler.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Combine the ginger ale and ice cream in a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can or bottle ginger ale",
+        "3 scoops vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Cooler",
+    "url": "http://allrecipes.com/recipe/183572/boston-cooler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cream-cake.json b/serverless-fleets/data/input/inferencing/recipes/boston-cream-cake.json
new file mode 100644
index 000000000..b1d3e5116
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cream-cake.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.",
+        "Mix pudding according to package directions, spread between layers.",
+        "Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "1 (5 ounce) package instant vanilla pudding mix",
+        "1 (16 ounce) package prepared chocolate frosting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Cream Cake",
+    "url": "http://allrecipes.com/recipe/8325/boston-cream-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cream-dessert-cups.json b/serverless-fleets/data/input/inferencing/recipes/boston-cream-dessert-cups.json
new file mode 100644
index 000000000..ff4340eb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cream-dessert-cups.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).  Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.",
+        "Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.",
+        "Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg.  Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.",
+        "Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package refrigerated sugar cookie dough",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/2 cup sour cream",
+        "1/2 cup white sugar",
+        "1 tablespoon all-purpose flour",
+        "1 tablespoon milk",
+        "2 eggs",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "1 (16 ounce) container prepared chocolate frosting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Cream Dessert Cups",
+    "url": "http://allrecipes.com/recipe/213446/boston-cream-dessert-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-11701.json b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-11701.json
new file mode 100644
index 000000000..5ae35a627
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-11701.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat the oven to 350\u00b0F. and butter and flour a 9 1/2-inch springform pan. In a bowl with an electric mixer cream together the butter, the sugar, and the vanilla until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Into another bowl sift together the flour, the baking powder, and the salt and beat the mixture into the butter mixture in batches alternately with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared springform pan and bake the cake in the middle of the oven for 50 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack.",
+        "In a saucepan whisk together the cornstarch, the sugar, and the milk, add the eggs, the cream, and the salt, and whisk the mixture until it is smooth. Scrape the seeds from the vanilla bean, reserving the pod for another use, add them to the cream mixture, and bring the custard to a boil over moderate heat, whisking constantly. Boil the custard, whisking, for 2 minutes, remove the pan from the heat, and whisk in the butter. Let the custard cool completely, whisking occasionally.",
+        "In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, the butter, the corn syrup, and the salt, stirring until glaze is smooth, and remove the bowl from the pan.",
+        "Remove the cake from the pan, halve it horizontally with a long serrated knife, and arrange the bottom half, cut side up, on a plate. Top the bottom half with the custard, spreading the custard to the edge, put the remaining cake half, cut side down, on the custard, and pour the glaze on top of it, spreading the glaze to the edge and letting it drip down the side. The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled. Garnish the pie with the fruit and the blossoms."
+    ],
+    "ingredients": [
+        "1 1/2 sticks (3/4 cup) unsalted, butter, softened",
+        "1 1/4 cups sugar",
+        "1 teaspoon vanilla",
+        "2 large eggs",
+        "2 cups cake flour (not self-rising)",
+        "2 1/2 teaspoons double-acting baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup milk",
+        "3 tablespoons cornstarch",
+        "1/3 cup sugar",
+        "1 cup milk",
+        "3 large eggs",
+        "1/2 cup heavy cream",
+        "1/4 teaspoon salt",
+        "1 vanilla bean, split lengthwise",
+        "3 tablespoons unsalted butter",
+        "6 ounces fine-quality bittersweet chocolate (not unsweetened), broken into pieces",
+        "3 tablespoons water",
+        "2 tablespoons unsalted butter",
+        "1 1/2 tablespoons light corn syrup",
+        "1/4 teaspoon salt",
+        "seasonal fruit and blossoms (non-toxic only) for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chocolate",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Vanilla",
+        "Gourmet"
+    ],
+    "title": "Boston Cream Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/boston-cream-pie-11701"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-i.json
new file mode 100644
index 000000000..c1034e467
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-i.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.",
+        "In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.",
+        "Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.",
+        "To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the  milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.",
+        "In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.",
+        "To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat  vigorously. Stir in the 1/2 teaspoon vanilla.",
+        "To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F850122.jpg",
+    "ingredients": [
+        "6 tablespoons butter, softened",
+        "2 tablespoons all-purpose flour",
+        "1\u2009\u00bd cups cake flour",
+        "2 teaspoons baking powder",
+        "\u00bc teaspoon salt",
+        "\u00be cup white sugar",
+        "2  eggs",
+        "1 teaspoon vanilla extract",
+        "\u00bd cup milk",
+        "\u00bd cup light cream",
+        "\u00bd cup milk",
+        "\u00bc cup white sugar",
+        "1 pinch salt",
+        "4 teaspoons cornstarch",
+        "2  eggs",
+        "\u00bd teaspoon vanilla extract",
+        "3 (1 ounce) squares semisweet chocolate",
+        "2 tablespoons butter",
+        "\u00bc cup light cream",
+        "\u00bd teaspoon vanilla extract",
+        "\u00bd cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Cream Pie I",
+    "url": "http://allrecipes.com/recipe/8137/boston-cream-pie-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-ii.json
new file mode 100644
index 000000000..4eb1f4113
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-ii.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.",
+        "Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.",
+        "To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.",
+        "To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.",
+        "To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 cup white sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup milk",
+        "1/3 cup shortening",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1/3 cup white sugar",
+        "2 tablespoons cornstarch",
+        "1/8 teaspoon salt",
+        "1 1/2 cups milk",
+        "2 egg yolks",
+        "2 teaspoons vanilla extract",
+        "2 (1 ounce) squares unsweetened chocolate",
+        "3 tablespoons butter",
+        "1 cup confectioners' sugar",
+        "3/4 teaspoon vanilla extract",
+        "2 tablespoons hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Cream Pie II",
+    "url": "http://allrecipes.com/recipe/8138/boston-cream-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-iii.json b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-iii.json
new file mode 100644
index 000000000..b2945fe51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-iii.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.",
+        "In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.",
+        "Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.",
+        "To make the Pastry Cream Filling:  In a small saucepan, heat 1 cup milk to the boiling point and remove from heat.  In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla.  Let cool.",
+        "To make the Glaze:  In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste.  Add 1/2 teaspoon vanilla.  Beat in a little of the hot water.  If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.",
+        "To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake."
+    ],
+    "ingredients": [
+        "2 cups cake flour",
+        "1 tablespoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "3/4 cup milk",
+        "3 egg yolks",
+        "Filling",
+        "1 cup milk",
+        "3 egg yolks",
+        "1/2 cup granulated sugar",
+        "1/4 cup all-purpose flour",
+        "1 tablespoon butter",
+        "1 teaspoon vanilla extract",
+        "Chocolate Glaze",
+        "1 (1 ounce) square unsweetened chocolate",
+        "2 tablespoons butter or margarine",
+        "1/2 cup confectioners' sugar",
+        "1/2 teaspoon vanilla extract",
+        "1 tablespoon hot water",
+        "confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Cream Pie III",
+    "url": "http://allrecipes.com/recipe/17470/boston-cream-pie-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-recipe.json b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-recipe.json
new file mode 100644
index 000000000..cc6b463f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-recipe.json
@@ -0,0 +1,56 @@
+{
+    "directions": [
+        "For Sponge Cake: Preheat oven to 350 degrees F.",
+        "In two bowls, separate egg yolks, and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool firmly.",
+        "For Pastry Cream: In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form.",
+        "When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for 1 minute. Pour into a bowl and cover the surface with plastic warp. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.",
+        "For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water.",
+        "For White Fondant Icing: Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.",
+        "Chocolate Icing: Melt chocolate. Combine with warm water.",
+        "White Icing: Combine ingredients and warm to approximately 105 degree F. Adjust the consistency with water. It should flow freely from the pastry bag.",
+        "To Finish: Level the sponge cake off at the top using a slicing knife. Cut the cake into 2 layers. Spread the pastry cream over 1 layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides, to let the almond stick. Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of the cake with a thin coating of the reserved pastry cream. Press on toasted almonds."
+    ],
+    "ingredients": [
+        "7 eggs, separated",
+        "8 ounces sugar",
+        "1 cup flour",
+        "1 ounce melted butter",
+        "1 tablespoon butter",
+        "2 cups milk",
+        "2 cups light cream",
+        "1/2 cup sugar",
+        "3 1/2 tablespoons cornstarch",
+        "6 eggs",
+        "1 teaspoon dark rum",
+        "6 ounces fondant",
+        "3 ounces semisweet chocolate, melted",
+        "5 ounces fondant",
+        "6 ounces semisweet chocolate, melted",
+        "2 ounces warm water",
+        "1 cup confectioners' sugar",
+        "1 teaspoon corn syrup",
+        "1 tablespoon water",
+        "4 ounces toasted almonds"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Chocolate Cake",
+        "Cake",
+        "Chocolate",
+        "Chocolate Pie",
+        "Pie Recipes",
+        "Baking",
+        "Dessert",
+        "American",
+        "Frosting Recipes",
+        "Boston Cream Pie",
+        "Egg Recipes",
+        "Nut Recipes",
+        "Dairy Recipes",
+        "Recipes for Parties",
+        "Birthday Party"
+    ],
+    "title": "Boston Cream Pie",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/boston-cream-pie-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-recipe0.json b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-recipe0.json
new file mode 100644
index 000000000..135144ea6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-recipe0.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.",
+        "In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.",
+        "Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.",
+        "Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)",
+        "Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.",
+        "To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator."
+    ],
+    "ingredients": [
+        "1 cup heavy cream, boiling",
+        "1 cup plus 2 tablespoons sifted cake flour",
+        "2/3 cup sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup milk",
+        "1/4 cup cooking oil",
+        "2 egg yolks",
+        "1 teaspoon vanilla",
+        "2 egg whites",
+        "1/4 teaspoon cream of tartar",
+        "Pastry cream, recipe follows",
+        "Ganache, recipe follows",
+        "2 cups whole, 2 percent fat, or 1 percent fat milk",
+        "1/2 vanilla bean, split lengthwise, seeds scraped out",
+        "6 egg yolks",
+        "2/3 cup granulated sugar",
+        "1/4 cup cornstarch",
+        "1 tablespoon unsalted butter",
+        "8 ounces semisweet chocolate"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Chocolate Cake",
+        "Cake",
+        "Chocolate",
+        "Baking",
+        "Dessert",
+        "Mixer Recipes",
+        "American",
+        "Boston Cream Pie",
+        "Dairy Recipes"
+    ],
+    "title": "Boston Cream Pie",
+    "url": "http://www.foodnetwork.com/recipes/boston-cream-pie-recipe0"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-recipe2.json b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-recipe2.json
new file mode 100644
index 000000000..999386c6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-cream-pie-recipe2.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan.",
+        "Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.",
+        "Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely.",
+        "Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.",
+        "Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.",
+        "Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.",
+        "Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently.",
+        "Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.",
+        "Photograph by Kana Okada"
+    ],
+    "ingredients": [
+        "Unsalted butter, for the pan",
+        "1 1/4 cups cake flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "4 large eggs, at room temperature",
+        "1 cup sugar",
+        "1/2 cup whole milk",
+        "1/3 cup vegetable oil",
+        "1 1/2 teaspoons vanilla extract",
+        "1 1/2 cups whole milk",
+        "2 teaspoons vanilla extract",
+        "2 large eggs plus 4 egg yolks",
+        "1/2 cup sugar",
+        "1/4 cup cornstarch",
+        "Pinch of salt",
+        "4 ounces semisweet chocolate, finely chopped",
+        "1/2 cup heavy cream",
+        "1 teaspoon vanilla extract",
+        "Pinch of salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cake",
+        "Pie Recipes",
+        "Boston Cream Pie",
+        "Egg Recipes",
+        "Sugar"
+    ],
+    "title": "Boston Cream Pie",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/boston-cream-pie-recipe2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-creme-mini-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/boston-creme-mini-cupcakes.json
new file mode 100644
index 000000000..42b8ba468
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-creme-mini-cupcakes.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spray 24 mini muffin cups with cooking spray.",
+        "Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.",
+        "Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.",
+        "Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.",
+        "Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.",
+        "Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.",
+        "Freeze filled cupcakes for at least 1 hour to make frosting them easier.",
+        "Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.",
+        "Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (18.25 ounce) box yellow cake mix",
+        "1 cup water",
+        "3 eggs",
+        "1/3 cup vegetable oil",
+        "1 (3.5 ounce) package instant French vanilla pudding",
+        "2 cups cold milk",
+        "1 (16 ounce) can prepared chocolate frosting",
+        "1 cup whipped cream (optional)",
+        "6 maraschino cherries, quartered (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Creme Mini-Cupcakes",
+    "url": "http://allrecipes.com/recipe/220809/boston-creme-mini-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-creme-pie-martini.json b/serverless-fleets/data/input/inferencing/recipes/boston-creme-pie-martini.json
new file mode 100644
index 000000000..743c01419
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-creme-pie-martini.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine vodka, chocolate liqueur, Irish cream liqueur, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into a martini glass, garnish with a maraschino cherry, and serve."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger vanilla vodka",
+        "1 (1.5 fluid ounce) jigger chocolate liqueur",
+        "1 (1.5 fluid ounce) jigger Irish cream liqueur",
+        "1 cup crushed ice",
+        "1 (4 ounce) jar maraschino cherry"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Creme Pie Martini",
+    "url": "http://allrecipes.com/recipe/115050/boston-creme-pie-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-iced-tea.json b/serverless-fleets/data/input/inferencing/recipes/boston-iced-tea.json
new file mode 100644
index 000000000..bd0978298
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-iced-tea.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool."
+    ],
+    "ingredients": [
+        "1 gallon water",
+        "1 cup white sugar",
+        "15 tea bags",
+        "1 (12 fluid ounce) can frozen cranberry juice concentrate"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boston Iced Tea",
+    "url": "http://allrecipes.com/recipe/32547/boston-iced-tea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-lettuce-wedges-with-zinfandel-vinaigrette-and-stilton-240984.json b/serverless-fleets/data/input/inferencing/recipes/boston-lettuce-wedges-with-zinfandel-vinaigrette-and-stilton-240984.json
new file mode 100644
index 000000000..a11c00948
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-lettuce-wedges-with-zinfandel-vinaigrette-and-stilton-240984.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.",
+        "Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.",
+        "Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese."
+    ],
+    "ingredients": [
+        "2 large heads Boston lettuce",
+        "3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably \"O\" brand)",
+        "1 tablespoon finely chopped shallot",
+        "1/4 cup extra-virgin olive oil",
+        "1/4 cup walnut oil",
+        "1 cup walnut pieces, toasted",
+        "1/4 pound Stilton, crumbled or shaved (with a cheese plane)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "No-Cook",
+        "Low Carb",
+        "Vegetarian",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Walnut",
+        "Red Wine",
+        "Fall",
+        "Winter",
+        "Lettuce",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton",
+    "url": "http://www.epicurious.com/recipes/food/views/boston-lettuce-wedges-with-zinfandel-vinaigrette-and-stilton-240984"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boston-marathon-chili-1720.json b/serverless-fleets/data/input/inferencing/recipes/boston-marathon-chili-1720.json
new file mode 100644
index 000000000..82222fa4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boston-marathon-chili-1720.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell peppers and garlic and saut\u00e9 until tender, about 14 minutes. Transfer mixture to plate, using slotted spoon. Add beef and pork to Dutch oven and cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes. Return onion mixture to Dutch oven. Add tomatoes with liquid, chili powder, jalape\u00f1os and cumin. Season with salt and pepper. Cover Dutch oven and simmer until beef and pork are almost tender, stirring occasionally, about 1 hour.",
+        "Add black beans and red wine to chili. Simmer uncovered until beef and pork are tender and chili thickens, about 30 minutes. Adjust seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red onions and sour cream separately."
+    ],
+    "ingredients": [
+        "3 tablespoons vegetable oil",
+        "2 large onions, chopped",
+        "2 green bell peppers, chopped",
+        "3 garlic cloves, minced",
+        "1 pound beef stew meat, cut into 1-inch cubes",
+        "2 pounds boneless pork butt or boneless country-style spareribs, cut into\u00a01-inch cubes",
+        "1 28-ounce can whole tomatoes, chopped, liquid reserved",
+        "1/3 cup chili powder",
+        "1 to 2 large jalape\u00f1o chilies, chopped",
+        "2 tablespoons ground cumin",
+        "1 16-ounce can black beans, drained",
+        "1/2 cup dry red wine",
+        "Grated cheddar cheese",
+        "Chopped fresh cilantro",
+        "Chopped red onions",
+        "Sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Beef",
+        "Onion",
+        "Pepper",
+        "Pork",
+        "Tomato",
+        "Super Bowl",
+        "Kid-Friendly",
+        "Massachusetts"
+    ],
+    "title": "Boston Marathon Chili",
+    "url": "http://www.epicurious.com/recipes/food/views/boston-marathon-chili-1720"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/botercake-butter-cake.json b/serverless-fleets/data/input/inferencing/recipes/botercake-butter-cake.json
new file mode 100644
index 000000000..b39ff42d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/botercake-butter-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease and flour one 10 inch loaf pan.",
+        "Mix grated lemon rind with 1 tablespoon sugar.",
+        "Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.",
+        "Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan.",
+        "Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean."
+    ],
+    "ingredients": [
+        "1 1/8 cups butter, softened",
+        "1 1/4 cups white sugar",
+        "1 1/4 teaspoons vanilla sugar",
+        "2 tablespoons grated lemon zest",
+        "1 tablespoon white sugar",
+        "1 teaspoon salt",
+        "5 eggs",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Botercake (Butter Cake)",
+    "url": "http://allrecipes.com/recipe/7300/botercake-butter-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boterkoek-dutch-butter-cake.json b/serverless-fleets/data/input/inferencing/recipes/boterkoek-dutch-butter-cake.json
new file mode 100644
index 000000000..eff7cbb7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boterkoek-dutch-butter-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.",
+        "In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.",
+        "Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.",
+        "Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 1/2 cups white sugar",
+        "2 eggs, beaten",
+        "1 tablespoon almond extract",
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "16 almond halves (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boterkoek (Dutch Butter Cake)",
+    "url": "http://allrecipes.com/recipe/139069/boterkoek-dutch-butter-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bottle-and-go-mushroom-soup.json b/serverless-fleets/data/input/inferencing/recipes/bottle-and-go-mushroom-soup.json
new file mode 100644
index 000000000..5396ad177
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bottle-and-go-mushroom-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.",
+        "Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.",
+        "Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate."
+    ],
+    "ingredients": [
+        "1 1/2 cups sliced mushrooms",
+        "2 tablespoons chopped fresh chives",
+        "1 tablespoon butter",
+        "2 cups water",
+        "2 red potatoes, peeled and diced",
+        "1 cube chicken bouillon (such as Knorr\u00ae)",
+        "1 pinch dried oregano, or to taste",
+        "1 pinch dried dill weed, or to taste",
+        "1 pinch dried basil, or to taste",
+        "1 pinch dried thyme, or to taste",
+        "1 pinch garlic salt, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bottle and Go Mushroom Soup",
+    "url": "http://allrecipes.com/recipe/245012/bottle-and-go-mushroom-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bottled-spaghetti-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bottled-spaghetti-sauce.json
new file mode 100644
index 000000000..4cf734fd9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bottled-spaghetti-sauce.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil. Add fourteen 1-quart jars; simmer to sterilize. Wash lids and rings in warm soapy water.",
+        "Puree tomatoes in batches in a blender until smooth. Pour into a large pot. Add onions and garlic to the blender; puree until smooth. Mix into the pot.",
+        "Stir olive oil, sugar, salt, oregano, and basil into the pot; bring to a boil. Stir in tomato paste. Simmer sauce, adding more tomato paste if needed, until thickened, about 2 hours.",
+        "Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 45 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)."
+    ],
+    "ingredients": [
+        "39 pounds fresh tomatoes, halved",
+        "3 pounds onions, halved",
+        "2 heads garlic cloves, peeled",
+        "2 cups olive oil",
+        "1 cup white sugar",
+        "1/2 cup salt",
+        "2 tablespoons dried oregano",
+        "1 tablespoon dried basil",
+        "6 (6 ounce) cans tomato paste, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bottled Spaghetti Sauce",
+    "url": "http://allrecipes.com/recipe/254516/bottled-spaghetti-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bottom-round-roast-with-onion-gravy.json b/serverless-fleets/data/input/inferencing/recipes/bottom-round-roast-with-onion-gravy.json
new file mode 100644
index 000000000..149de20ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bottom-round-roast-with-onion-gravy.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.",
+        "When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy."
+    ],
+    "ingredients": [
+        "6 onions, sliced",
+        "1 (4 pound) bottom round roast",
+        "salt and pepper to taste",
+        "1 bay leaf",
+        "1 tablespoon white vinegar",
+        "1 tablespoon all-purpose flour",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bottom Round Roast with Onion Gravy",
+    "url": "http://allrecipes.com/recipe/48931/bottom-round-roast-with-onion-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boudin-balls.json b/serverless-fleets/data/input/inferencing/recipes/boudin-balls.json
new file mode 100644
index 000000000..8f8998c5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boudin-balls.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.",
+        "Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.",
+        "Transfer drained meat mixture to a cutting board and finely chop.",
+        "Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Roll chilled meat mixture into 1-inch balls.",
+        "Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.",
+        "Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.",
+        "Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes."
+    ],
+    "ingredients": [
+        "1 3/4 pounds boneless pork shoulder, cut into 1-inch cubes",
+        "6 ounces chicken livers, rinsed and trimmed",
+        "1 yellow onion, diced",
+        "2 stalks celery, diced",
+        "1/2 cup diced poblano pepper",
+        "1/2 cup seeded and diced jalapeno pepper",
+        "6 cloves garlic, minced",
+        "3 tablespoons kosher salt",
+        "1 1/2 tablespoons ground black pepper",
+        "1 teaspoon chili powder",
+        "1 teaspoon cayenne pepper",
+        "4 cups cooked white rice, or more to taste",
+        "1/2 cup chopped fresh parsley",
+        "1/2 cup chopped green onion",
+        "1 cup all-purpose flour",
+        "1 pinch cayenne pepper, or to taste",
+        "salt and ground black pepper to taste",
+        "1 cup dry bread crumbs",
+        "2 eggs, beaten",
+        "2 cups oil for frying, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boudin Balls",
+    "url": "http://allrecipes.com/recipe/240805/boudin-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boudin-blanc-stuffed-turkey-breasts-with-chestnuts-51205440.json b/serverless-fleets/data/input/inferencing/recipes/boudin-blanc-stuffed-turkey-breasts-with-chestnuts-51205440.json
new file mode 100644
index 000000000..6676d50dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boudin-blanc-stuffed-turkey-breasts-with-chestnuts-51205440.json
@@ -0,0 +1,61 @@
+{
+    "directions": [
+        "Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar. Let cool, then add wine, if using. Place turkey and brine in a large resealable plastic bag. Seal bag and chill 10\u201312 hours.",
+        "Remove turkey from brine and pat dry",
+        "Let sit at room temperature 1 hour.",
+        "Soak breadcrumbs in cream in a small bowl 20 minutes.",
+        "Meanwhile, bring broth, chestnuts, Cognac, bay leaves, and a pinch of salt to a low simmer in a small saucepan. Cook until chestnuts are very soft but not falling apart and liquid is reduced by half, 12\u201315 minutes. Discard bay leaves; chill while preparing spices.",
+        "Toast mustard seeds, coriander, allspice, and clove in a small skillet over medium heat until fragrant and mustard seeds begin to pop, about 4 minutes; let cool. Finely grind toasted spices and peppercorns in spice mill or with mortar and pestle.",
+        "Mix pork, thyme, mace, nutmeg, spice mixture, breadcrumb mixture, and 1 teaspoon salt in a large bowl. Coarsely chop chestnuts and add to pork mixture, along with cooled cooking liquid. Stir pork mixture to combine.",
+        "DO AHEAD: Boudin blanc can be made 2 days ahead. Wrap tightly and chill.",
+        "Preheat oven to 400\u00b0F. Working 1 at a time, place turkey breast on cutting board, skin side up. Holding knife parallel to work surface, cut through breast, stopping about 1/2\" before you get all the way through. Open breast like a book and mound boudin blanc down center, leaving a 1\" border. Fold bottom half of breast over filling, then fold top half over so it slightly overlaps. Tie at 1\" intervals with kitchen twine.",
+        "Place turkey breasts on a rack set inside a roasting pan. Add 1 cup water and roast until skin is golden brown and an instantread thermometer inserted into the center of stuffing registers 145\u00b0F (breast meat should register 160\u00b0F), 1\u20131 1/2 hours. Let rest 10 minutes before slicing.",
+        "Meanwhile, heat butter in a medium skillet over medium-high heat. Add chestnuts and thyme sprigs and cook, stirring often, until chestnuts are soft, 5\u20137 minutes; season with salt and pepper. Serve turkey with chestnuts.",
+        "DO AHEAD: Breasts can be stuffed 1 day ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1/2 cup kosher salt",
+        "1/4 cup sugar",
+        "1/4 cup sweet white wine (optional)",
+        "2 skin-on, boneless turkey breasts (about 4 pounds total)",
+        "2 tablespoons coarse fresh breadcrumbs",
+        "1/2 cup heavy cream",
+        "1 cup low-sodium chicken broth",
+        "1/2 cup roasted chestnuts from a jar",
+        "1 tablespoon Cognac or brandy",
+        "2 bay leaves",
+        "1 teaspoon kosher salt, plus more",
+        "1 teaspoon yellow mustard seeds",
+        "3/4 teaspoons coriander seeds",
+        "1 whole allspice",
+        "1 whole clove",
+        "3/4 teaspoons white peppercorns",
+        "1 pound ground pork belly or 3/4 pound ground pork and 1/4 pound finely chopped bacon",
+        "1 tablespoon finely chopped fresh thyme",
+        "1/8 teaspoon ground mace",
+        "1/8 teaspoon ground nutmeg",
+        "1/4 cup (1/2 stick) unsalted butter",
+        "2 cups roasted chestnuts from a jar",
+        "4 sprigs thyme",
+        "Kosher salt, freshly ground pepper",
+        "Special equipment: A spice mill or mortar and pestle",
+        "Ingredient info: Roasted chestnuts can be found at specialty foods stores and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Poultry",
+        "turkey",
+        "Roast",
+        "Christmas",
+        "Thanksgiving",
+        "Dinner",
+        "Buffet",
+        "Chestnut",
+        "Mortar and Pestle",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Boudin Blanc-Stuffed Turkey Breasts with Chestnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/boudin-blanc-stuffed-turkey-breasts-with-chestnuts-51205440"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boudin-blanc-terrine-with-red-onion-confit-1085.json b/serverless-fleets/data/input/inferencing/recipes/boudin-blanc-terrine-with-red-onion-confit-1085.json
new file mode 100644
index 000000000..2c7f40cd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boudin-blanc-terrine-with-red-onion-confit-1085.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Combine first 9 ingredients in heavy medium saucepan. Add 3 shallots. Bring to simmer. Remove from heat, cover and let stand 30 minutes. Chill overnight.",
+        "Preheat oven to 325\u00b0F. Line 7-cup p\u00e2t\u00e9 or bread pan with plastic wrap. Melt butter in heavy small skillet over low heat. Add remaining 5 shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Transfer to processor. Add pork, eggs, flour and Port and puree. Strain cream mixture, pressing on solids to extract as much liquid as possible. With processor running, add cream through feed tube and process just until combined with pork. Transfer to large bowl. Mix in currants.",
+        "Spoon mixture into prepared pan. Cover with foil. Place pan in large pan. Add boiling water to larger pan to within 1/2 inch of top of terrine. Bake until terrine begins to shrink from sides of pan and knife inserted into center comes out clean, about 1 1/2 hours. Uncover and cool on rack. Chill until cold. (Can be made 3 days ahead. Cover and chill.)",
+        "Line platter with lettuce. Arrange terrine atop. Sprinkle with pepper and parsley. Garnish with bay leaves. Spoon confit around sides. Serve with bread.",
+        "Heat oil in heavy large skillet over medium-high heat. Add onions and saut\u00e9 until crisp-tender, about 8 minutes. Add all remaining ingredients and stir until reduced to thick glaze, about 4 minutes. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.) Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 1/2 cups whipping cream",
+        "2 medium onions, chopped",
+        "5 teaspoons salt",
+        "3 bay leaves",
+        "3 whole cloves",
+        "1 large garlic clove, crushed",
+        "1 teaspoon pepper",
+        "1/8 teaspoon ground nutmeg",
+        "Pinch of dried thyme, crumbled",
+        "8 large shallots, minced",
+        "1 tablespoon butter",
+        "1 pound trimmed boneless center pork loin, sinew removed cut into 1-inch chunks, well chilled",
+        "3 eggs",
+        "6 tablespoon all purpose flour",
+        "1/4 cup tawny Port",
+        "3 tablespoons dried currants, minced",
+        "Lettuce leaves",
+        "Cracked peppercorns",
+        "Minced fresh parsley",
+        "Bay leaves",
+        "French bread baguette slices",
+        "3 tablespoons olive oil",
+        "2 large red onions, halved, sliced",
+        "3 tablespoons dried currants",
+        "3 tablespoons red wine vinegar",
+        "1 tablespoons canned chicken broth",
+        "2 teaspoons chopped fresh thyme or 3/4 teaspoon dried, crumbled",
+        "1/2 teaspoon sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Onion",
+        "Pork",
+        "Bake",
+        "Bastille Day",
+        "New Year's Eve",
+        "Dried Fruit",
+        "Port",
+        "Winter",
+        "Chill"
+    ],
+    "title": "Boudin Blanc Terrine with Red Onion Confit",
+    "url": "http://www.epicurious.com/recipes/food/views/boudin-blanc-terrine-with-red-onion-confit-1085"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boudreauxs-cajun-potato-leek-soup.json b/serverless-fleets/data/input/inferencing/recipes/boudreauxs-cajun-potato-leek-soup.json
new file mode 100644
index 000000000..a33c054cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boudreauxs-cajun-potato-leek-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix potatoes, 2 containers chicken broth, jalapeno pepper, onion flakes, and minced garlic together in a large pot; bring to a boil and cook until the potatoes are softened, about 25 minutes.",
+        "Stir remaining carton chicken broth, cream, leeks, paprika, and dry onion soup mix into the mixture in the pot; continue cooking until thickened to your preferred consistency, about 20 minutes."
+    ],
+    "ingredients": [
+        "5 pounds potatoes, peeled and cut into 1-inch cubes",
+        "3 (32 fluid ounce) containers chicken broth, divided",
+        "1 jalapeno pepper, seeded and minced",
+        "2 tablespoons dried onion flakes",
+        "2 tablespoons dehydrated minced garlic",
+        "1 pint heavy whipping cream",
+        "2 bunches leeks (white parts with a few of the green tops), chopped",
+        "2 tablespoons ground paprika",
+        "1 (1 ounce) package dry onion soup mix (such as Lipton\u00ae)",
+        "1 teaspoon Cajun-style crab boil seasoning, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boudreaux's Cajun Potato-Leek Soup",
+    "url": "http://allrecipes.com/recipe/239728/boudreauxs-cajun-potato-leek-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boudreauxs-zydeco-stomp-gumbo.json b/serverless-fleets/data/input/inferencing/recipes/boudreauxs-zydeco-stomp-gumbo.json
new file mode 100644
index 000000000..6dc47f514
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boudreauxs-zydeco-stomp-gumbo.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.",
+        "In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.",
+        "Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.",
+        "Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 cup skinless, boneless chicken breast halves - chopped",
+        "1/2 pound pork sausage links, thinly sliced",
+        "1 cup olive oil",
+        "1 cup all-purpose flour",
+        "2 tablespoons minced garlic",
+        "3 quarts chicken broth",
+        "1 (12 fluid ounce) can or bottle beer",
+        "6 stalks celery, diced",
+        "4 roma (plum) tomatoes, diced",
+        "1 sweet onion, sliced",
+        "1 (10 ounce) can diced tomatoes with green chile peppers, with liquid",
+        "2 tablespoons chopped fresh red chile peppers",
+        "1 bunch fresh parsley, chopped",
+        "1/4 cup Cajun seasoning",
+        "1 pound shrimp, peeled and deveined"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boudreaux's Zydeco Stomp Gumbo",
+    "url": "http://allrecipes.com/recipe/21392/boudreauxs-zydeco-stomp-gumbo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bouillabaisse-238411.json b/serverless-fleets/data/input/inferencing/recipes/bouillabaisse-238411.json
new file mode 100644
index 000000000..68e2928a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bouillabaisse-238411.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 250\u00b0F.",
+        "Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.",
+        "Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.",
+        "Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.",
+        "Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.",
+        "Stir 3 tablespoons broth from soup into rouille until blended.",
+        "Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.",
+        "Top each serving with 1 teaspoon rouille and serve remainder on the side."
+    ],
+    "ingredients": [
+        "12 to 16 (1/2-inch-thick) baguette slices",
+        "3 tablespoons extra-virgin olive oil",
+        "1 garlic clove, halved",
+        "1 (1- to 1 1/4 -lb) live lobster",
+        "2 large tomatoes, peeled and coarsely chopped",
+        "1 large onion, chopped",
+        "4 garlic cloves, chopped",
+        "1/2 cup extra-virgin olive oil",
+        "1 lb boiling potatoes",
+        "1/3 cup finely chopped fennel fronds (sometimes called anise)",
+        "1 Turkish or 1/2 California bay leaf",
+        "1/4 teaspoon crumbled saffron threads",
+        "1 1/2 tablespoons coarse sea salt",
+        "1/2 teaspoon black pepper",
+        "9 cups white fish stock (or store-bought)",
+        "3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces",
+        "1/2 pound cockles or small hard-shelled clams, scrubbed",
+        "1/2 pound cultivated mussels, scrubbed and any beards removed",
+        "1/2 pound large shrimp in shells",
+        "Rouille"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Fish",
+        "Garlic",
+        "Onion",
+        "Potato",
+        "Shellfish",
+        "Tomato",
+        "Bake",
+        "Gourmet"
+    ],
+    "title": "Bouillabaisse",
+    "url": "http://www.epicurious.com/recipes/food/views/bouillabaisse-238411"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bouillabaisse-linder-11989.json b/serverless-fleets/data/input/inferencing/recipes/bouillabaisse-linder-11989.json
new file mode 100644
index 000000000..5f0a0938a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bouillabaisse-linder-11989.json
@@ -0,0 +1,57 @@
+{
+    "directions": [
+        "In a large heavy kettle cook leeks, celery, fennel bulbs, and onion in oil over moderate heat, stirring occasionally, until softened, about 10 minutes. In a very small bowl combine saffron and hot water. Add saffron mixture to vegetables with stock, wine, tomatoes, garlic, bay leaves, tomato paste, parsley, salt, pepper, and reserved fennel fronds. Bring mixture to a boil and simmer, covered, 45 minutes. Pour mixture through a large sieve into a heatproof bowl, reserving vegetables (but discarding bay leaves) for another use if desired.",
+        "Return broth to kettle and bring to a simmer. Add fish and cook, covered, 10 minutes, or until opaque and cooked through. Transfer fish with a slotted spoon to a large platter and cover with foil to keep warm. To broth add lobsters and cook, covered, 12 minutes. Transfer lobsters with tongs to platter and cover with foil. To broth add mussels and clams and cook, covered, stirring occasionally, until shells open, about 4 minutes. With slotted spoon transfer mussels and clams to platter, discarding any unopened ones.",
+        "Pour hot broth into bowls and serve with seafood and toasts.",
+        "In a large heavy kettle combine all ingredients. Bring mixture to a boil and simmer, covered, 45 minutes. Pour stock through a fine sieve into a heatproof bowl, discarding solids, and cool. Fish stock may be made 1 day ahead and chilled, covered. Makes about 8 cups."
+    ],
+    "ingredients": [
+        "3 leeks (white and pale green parts only), sliced, washed well, and\u00a0drained",
+        "2 celery ribs, chopped",
+        "2 medium fennel bulbs (sometimes called anise, about 1 3/4 pounds),\u00a0stalks trimmed flush with bulbs, bulbs sliced, and fronds reserved",
+        "1 large onion, chopped",
+        "1 cup olive oil",
+        "1 teaspoon saffron threads, crumbled",
+        "1 tablespoon very hot water",
+        "3 pounds bones and trimmings of any white fish such as grouper,\u00a0halibut, sole, and flounder",
+        "2 carrots, chopped coarse",
+        "2 celery ribs, chopped coarse",
+        "1 large onion, chopped coarse",
+        "1 bunch parsley stems, washed well and spun dry",
+        "10 whole black peppercorns",
+        "4 bay leaves",
+        "2 tablespoons dried thyme, crumbled, or 1 fresh sprig thyme",
+        "12 cups water",
+        "1 cup dry white wine",
+        "1 cup dry white wine",
+        "two 28-ounce cans whole tomatoes, drained and chopped coarse",
+        "4 garlic cloves, crushed",
+        "4 bay leaves",
+        "2 tablespoons tomato paste",
+        "1/2 cup packed fresh flat-leafed parsley leaves, washed well, spun dry,\u00a0and chopped",
+        "1 teaspoon salt, or to taste",
+        "1 teaspoon freshly ground white pepper, or to taste",
+        "1 1/2 pounds white fish fillets such as grouper or halibut, cut into large\u00a0pieces",
+        "two 2-pound live lobsters",
+        "18 very large mussels (about 1 1/2 pounds), scrubbed well and beards\u00a0pulled off",
+        "18 littleneck clams (about 2 pounds)",
+        "Accompaniments: baguette slices brushed with olive oil, rubbed with a garlic clove half, and toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Fish",
+        "Onion",
+        "Shellfish",
+        "Tomato",
+        "Clam",
+        "Lobster",
+        "Mussel",
+        "Fennel",
+        "Gourmet",
+        "New York"
+    ],
+    "title": "Bouillabaisse Linder",
+    "url": "http://www.epicurious.com/recipes/food/views/bouillabaisse-linder-11989"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bouillabaisse-simplified-241658.json b/serverless-fleets/data/input/inferencing/recipes/bouillabaisse-simplified-241658.json
new file mode 100644
index 000000000..b821e9608
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bouillabaisse-simplified-241658.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.",
+        "2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.",
+        "3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.",
+        "4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.",
+        "5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.",
+        "6. Add any crabmeat.",
+        "7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.",
+        "8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 cloves garlic, peeled and smashed",
+        "1 large onion, peeled and sliced",
+        "1 small fennel bulb, thinly sliced",
+        "1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)",
+        "1 strip orange zest",
+        "1 (14-ounce) can whole peeled tomatoes, in juice",
+        "6 cups seafood stock (sold at most fish markets) or clam juice",
+        "Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels",
+        "1 bunch Italian parsley, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Fish",
+        "Shellfish",
+        "Tomato",
+        "Quick & Easy",
+        "Saffron",
+        "Fennel",
+        "Simmer",
+        "Cookie"
+    ],
+    "title": "Bouillabaisse, Simplified",
+    "url": "http://www.epicurious.com/recipes/food/views/bouillabaisse-simplified-241658"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bouillabaisse.json b/serverless-fleets/data/input/inferencing/recipes/bouillabaisse.json
new file mode 100644
index 000000000..95ba3c2ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bouillabaisse.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.",
+        "Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.",
+        "Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.",
+        "Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately."
+    ],
+    "ingredients": [
+        "3/4 cup olive oil",
+        "2 onions, thinly sliced",
+        "2 leeks, sliced",
+        "3 tomatoes - peeled, seeded and chopped",
+        "4 cloves garlic, minced",
+        "1 sprig fennel leaf",
+        "1 sprig fresh thyme",
+        "1 bay leaf",
+        "1 teaspoon orange zest",
+        "3/4 pound mussels, cleaned and debearded",
+        "9 cups boiling water",
+        "salt and pepper to taste",
+        "5 pounds sea bass",
+        "1 pinch saffron threads",
+        "3/4 pound fresh shrimp, peeled and deveined"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bouillabaisse",
+    "url": "http://allrecipes.com/recipe/12832/bouillabaisse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boule-de-fromage-aux-herbes-et-au-bac.json b/serverless-fleets/data/input/inferencing/recipes/boule-de-fromage-aux-herbes-et-au-bac.json
new file mode 100644
index 000000000..bf9a2297f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boule-de-fromage-aux-herbes-et-au-bac.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix cream cheese, Cheddar cheese, salad dressing, green onions, bacon, 1 teaspoon dill, thyme, black pepper, kosher salt, Worcestershire, and cayenne pepper in a bowl until ingredients are evenly distributed. Cover bowl with plastic wrap.",
+        "Refrigerate cheese mixture for 2 hours.",
+        "Mix 1 tablespoon dill and parsley in a small bowl; spread onto a clean work surface.",
+        "Shape cheese mixture into a ball; roll in dill and parsley to coat."
+    ],
+    "ingredients": [
+        "12 ounces cream cheese, softened",
+        "1 cup shredded Cheddar cheese",
+        "1/4 cup creamy salad dressing (such as Miracle Whip\u00ae)",
+        "3 green onions, thinly sliced",
+        "4 slices cooked bacon, crumbled",
+        "1 teaspoon dried dill weed",
+        "1/2 teaspoon dried thyme",
+        "1/4 teaspoon black pepper",
+        "1/2 teaspoon kosher salt",
+        "2 dashes Worcestershire sauce",
+        "1 pinch cayenne pepper, or to taste",
+        "1 tablespoon dried dill weed, or to taste",
+        "1 tablespoon parsley flakes, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boule de Fromage aux Herbes et au Bacon",
+    "url": "http://allrecipes.com/recipe/229340/boule-de-fromage-aux-herbes-et-au-bac/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boulevardier-51147470.json b/serverless-fleets/data/input/inferencing/recipes/boulevardier-51147470.json
new file mode 100644
index 000000000..83cf66ff8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boulevardier-51147470.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine 2 ounces bourbon, 1 ounce Campari, and 1 ounce sweet vermouth (preferably Antica Formula) in a large mixing glass filled with ice. Stir until glass is very cold, about 1 minute. Strain into a chilled cocktail glass or coupe or a rocks glass filled with fresh ice. Garnish with a lemon twist."
+    ],
+    "ingredients": [
+        "2 ounces bourbon",
+        "1 ounce Campari",
+        "1 ounce sweet vermouth (preferably Antica Formula)",
+        "A lemon twist"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Spirit",
+        "Campari",
+        "Vermouth",
+        "Drink"
+    ],
+    "title": "Boulevardier",
+    "url": "http://www.epicurious.com/recipes/food/views/boulevardier-51147470"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bountiful-garden-zucchini-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/bountiful-garden-zucchini-enchiladas.json
new file mode 100644
index 000000000..bb79d07e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bountiful-garden-zucchini-enchiladas.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes. Remove zucchini mixture from skillet and reserve.",
+        "Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in the remaining 1/4 cup of diced chiles and 1 cup of Monterey Jack cheese.",
+        "Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 onion, chopped",
+        "2 cloves garlic, minced",
+        "3 cups diced zucchini",
+        "1/4 cup canned diced green chiles",
+        "1 teaspoon chili powder",
+        "1/4 teaspoon black pepper",
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 teaspoon chili powder",
+        "1/8 teaspoon black pepper",
+        "1 cup milk",
+        "1/4 cup canned diced green chiles",
+        "1 cup shredded Monterey Jack cheese",
+        "8 (8 inch) flour tortillas",
+        "1/2 cup shredded Monterey Jack cheese",
+        "1 1/2 cups chopped tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bountiful Garden Zucchini Enchiladas",
+    "url": "http://allrecipes.com/recipe/202885/bountiful-garden-zucchini-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-and-black-pepper-braised-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-black-pepper-braised-short-ribs.json
new file mode 100644
index 000000000..4c20704d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-black-pepper-braised-short-ribs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Season the short ribs with salt and pepper.",
+        "In the stovetop-safe insert of a slow cooker or in a large saut\u00e9 pan over medium-high heat, warm the oil until almost smoking. Add half of the short ribs and brown on all sides, 7 to 8 minutes total. Transfer to a plate. Repeat with the remaining ribs.",
+        "Transfer the insert to the slow-cooker base; if using a saut\u00e9 pan, transfer the ribs to a slow cooker. Return all the ribs to the slow cooker and add the onion, barbecue sauce and water. Cover and cook on low according to the manufacturer's instructions until the meat nearly falls off the bone, about 6 hours.",
+        "Transfer the ribs to a platter. Using paper towels, blot the excess sauce off the ribs. Skim the fat off the braising liquid and simmer the liquid until slightly thickened.",
+        "Meanwhile, preheat a grill pan over medium-high heat until smoking. Spray the pan with nonstick cooking spray. Working in batches, grill the ribs until nicely grill-marked, about 2 minutes per side. Transfer the ribs to a platter and serve with corn fritters. Pass the sauce alongside. Serves 6."
+    ],
+    "ingredients": [
+        "4 lb. bone-in beef short ribs",
+        "Kosher salt and freshly ground pepper, to taste",
+        "2 tsp. vegetable oil",
+        "1 large yellow onion, halved and sliced 1/2 inch thick",
+        "1 1/2 cups bourbon and black pepper barbecue sauce",
+        "3/4 cup water",
+        "Corn fritters for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Bourbon and Black Pepper Braised Short Ribs",
+    "url": "http://www.williams-sonoma.com/recipe/bourbon-and-black-pepper-braised-short-ribs.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-and-brown-sugar-barbeque-sauc.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-brown-sugar-barbeque-sauc.json
new file mode 100644
index 000000000..7adf76e82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-brown-sugar-barbeque-sauc.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine ketchup, tomato sauce, bourbon, brown sugar, molasses, vinegar, Worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, mustard powder, liquid smoke, and cayenne pepper in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until sauce is reduced and smooth, about 45 minutes."
+    ],
+    "ingredients": [
+        "2 cups ketchup",
+        "1 (15 ounce) can tomato sauce",
+        "1 cup bourbon",
+        "3/4 cup brown sugar",
+        "3/4 cup molasses",
+        "3/4 cup apple cider vinegar",
+        "1/4 cup Worcestershire sauce",
+        "2 tablespoons soy sauce",
+        "2 teaspoons onion powder",
+        "2 teaspoons garlic powder",
+        "2 teaspoons freshly ground black pepper",
+        "1 teaspoon mustard powder",
+        "1 teaspoon liquid smoke flavoring",
+        "1/2 teaspoon cayenne pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon and Brown Sugar Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/237722/bourbon-and-brown-sugar-barbeque-sauc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-and-brown-sugar-glazed-turkey.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-brown-sugar-glazed-turkey.json
new file mode 100644
index 000000000..f30d20215
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-brown-sugar-glazed-turkey.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Mix salt, pepper, granulated sugar, and paprika in a small bowl. Arrange turkey on a cutting board breast side up. Remove legs (keeping thigh and drumstick intact) by slicing through the skin that joins breast and leg, then bend leg down to expose joint and cut completely through the joint. Try to leave as much skin on breast as possible. Place legs on a large rimmed baking sheet. Set aside neck and giblets in cavity for making gravy. Arrange turkey on baking sheet with legs and generously sprinkle legs and turkey all over with dry brine, patting to adhere. Chill, uncovered, at least 12 hours and up to 2 days.",
+        "Wipe off turkey legs (do not rinse) and place in the smallest heavy pot that will accommodate legs in a single layer (it\u2019s okay if they overlap slightly). Add garlic and rosemary. Pour in oil just to barely cover legs. Heat over medium until a few bubbles begin to appear. Cover, reduce heat, and very gently simmer until meat is tender (the meat on the drumstick will have pulled away from the bone), 3\u20133 1/2 hours. Let turkey thighs cool in oil until just warm, about 2 hours. Chill at least 2 hours but preferably longer. Meat will firm up the colder it gets, making it less likely to fall apart when glazing.",
+        "Preheat oven to 425\u00b0F. Place turkey on a wire rack set inside a large rimmed baking sheet. Roast, rotating baking sheet once, until golden brown all over, 35\u201340 minutes.",
+        "Meanwhile, bring brown sugar, bourbon, soy sauce, butter, and paprika to a simmer in a small saucepan over medium heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon but not syrupy, 6\u20138 minutes. Reduce heat to very low and keep glaze warm until ready to use.",
+        "Reduce oven temperature to 325\u00b0F and roast turkey until an instant-read thermometer inserted into the thickest part of breast registers 100\u00b0F\u2013110\u00b0F. Then roast, basting every 10 minutes or so, making sure to lightly coat the entire breast each time (but save some glaze for the legs) and rotating baking sheet occasionally, until thermometer registers 150\u00b0F, 60\u201375 minutes total after reducing oven temperature to 325\u00b0F. Transfer breast to a cutting board and let rest at least 30 minutes before carving.",
+        "Increase oven temperature back to 425\u00b0F. Remove turkey legs from oil, wiping off excess, and place on a clean rimmed baking sheet; discard or chill cooking oil (skim off juices and use them in gravy; use oil for cassoulet or another confit).",
+        "Carefully move a rack to upper third of oven and roast legs until skin is golden brown and fat is rendered, 15\u201320 minutes. Then roast, basting every 3 minutes or so with remaining glaze, until legs are well coated, 10\u201312 minutes. Arrange on a platter with sliced breast for serving.",
+        "Legs can be cooked 1 day ahead. Keep chilled in oil."
+    ],
+    "ingredients": [
+        "6 tablespoons kosher salt",
+        "4 tablespoons black peppercorns, medium ground",
+        "1 tablespoon granulated sugar",
+        "1 tablespoon paprika",
+        "1 (12\u201314-pound) turkey",
+        "1 head of garlic, cut in half crosswise",
+        "2 sprigs rosemary",
+        "Olive oil (for cooking; 5\u20137 cups)",
+        "1/2 cup (packed) light brown sugar",
+        "1/2 cup bourbon",
+        "2 tablespoons soy sauce",
+        "2 tablespoons unsalted butter",
+        "1 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Thanksgiving",
+        "turkey",
+        "Bourbon",
+        "Garlic",
+        "Rosemary",
+        "Roast",
+        "Dinner",
+        "Poultry"
+    ],
+    "title": "Bourbon and Brown Sugar Glazed Turkey",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-and-brown-sugar-glazed-turkey"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-and-dark-rum-eggnog-200886.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-dark-rum-eggnog-200886.json
new file mode 100644
index 000000000..3e557a8c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-dark-rum-eggnog-200886.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. In another large bowl beat the cream until it holds soft peaks. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. Pour the mixture into a large punch bowl, whisk in the bourbon, the rum, the vanilla, the milk, and the salt. Chill the eggnog, covered, for at least four hours, or until it is cold. Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon."
+    ],
+    "ingredients": [
+        "9 large eggs, separated, the whites at room temperature",
+        "3/4 cup sugar",
+        "4 cups heavy cream",
+        "1 cup bourbon",
+        "1/2 cup dark rum",
+        "1 teaspoon vanilla",
+        "2 1/2 cups milk",
+        "1/4 teaspoon salt",
+        "Garnishes: cinnamon and freshly grated nutmeg for sprinkling the eggnog"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Milk/Cream",
+        "Rum",
+        "Alcoholic",
+        "Mixer",
+        "Egg",
+        "Christmas",
+        "Winter",
+        "Chill",
+        "Christmas Eve",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Bourbon and Dark Rum Eggnog",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-and-dark-rum-eggnog-200886"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-and-dp-baked-beans.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-dp-baked-beans.json
new file mode 100644
index 000000000..c246f192a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-dp-baked-beans.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved.",
+        "Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease.",
+        "Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in.",
+        "Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans.",
+        "Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 3 hours."
+    ],
+    "ingredients": [
+        "1/2 cup brown sugar",
+        "1 tablespoon ground paprika",
+        "1 teaspoon dry mustard",
+        "1/4 teaspoon cayenne pepper",
+        "1 (12 fl oz) can caffeinated pepper-type soda (such as Dr Pepper\u00ae)",
+        "3/4 cup ketchup",
+        "1/4 cup Worcestershire sauce",
+        "8 slices bacon",
+        "1 large onion, finely chopped",
+        "1 clove garlic, minced",
+        "1/4 cup bourbon",
+        "2 (16 ounce) cans baked beans with pork"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon and DP Baked Beans",
+    "url": "http://allrecipes.com/recipe/255907/bourbon-and-dp-baked-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-and-molasses-glazed-turkey-br.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-molasses-glazed-turkey-br.json
new file mode 100644
index 000000000..815ce874e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-and-molasses-glazed-turkey-br.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved. Place over medium heat, bring to a simmer, and turn off heat; stir salt and hot pepper sauce into mixture. Pour marinade into a large bowl.",
+        "Place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. Transfer turkey to a roasting pan. Retain marinade for basting.",
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees F (70 degrees C), about 45 minutes. Baste turkey occasionally with retained marinade. Allow turkey breast to rest for 10 minutes before slicing."
+    ],
+    "ingredients": [
+        "1 cup bourbon whiskey (such as Maker's Mark\u00ae)",
+        "1/2 cup blackstrap molasses",
+        "1/4 cup brown sugar",
+        "1 tablespoon kosher salt",
+        "1 teaspoon hot pepper sauce (such as Tabasco\u00ae)",
+        "1 (2 pound) bone-in turkey breast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon and Molasses-Glazed Turkey Breast",
+    "url": "http://allrecipes.com/recipe/229665/bourbon-and-molasses-glazed-turkey-br/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-apple-cider-and-honey-glazed.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-apple-cider-and-honey-glazed.json
new file mode 100644
index 000000000..6c5d4c3f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-apple-cider-and-honey-glazed.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.",
+        "Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.",
+        "Stir 3 tablespoons whiskey into apple cider glaze.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place pork chops into a baking dish; brush with the apple cider glaze.",
+        "Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve."
+    ],
+    "ingredients": [
+        "2 cups apple cider",
+        "1/2 cup honey",
+        "1/4 cup apple cider vinegar",
+        "2 tablespoons brown sugar",
+        "1/3 cup whiskey (such as Jack Daniel's\u00ae)",
+        "3 tablespoons whiskey (such as Jack Daniel's\u00ae)",
+        "4 thick center-cut pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Apple Cider and Honey Glazed Pork Chops",
+    "url": "http://allrecipes.com/recipe/220953/bourbon-apple-cider-and-honey-glazed/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-baby-back-ribs-103505.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-baby-back-ribs-103505.json
new file mode 100644
index 000000000..8c955b8c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-baby-back-ribs-103505.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Prepare barbecue (medium heat). Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side up, on grill. Cover and grill 10 minutes.",
+        "Meanwhile, mix barbecue sauce, cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in heavy small saucepan; bring to boil, stirring occasionally. Place saucepan at edge of grill to keep sauce warm.",
+        "Turn ribs meaty side down. Cover and grill until cooked through, about 10 minutes. Turn ribs over again; brush meaty side generously with sauce. Cover and grill ribs until sauce sets thickly, about 3 minutes longer.",
+        "Divide ribs between plates. Serve with remaining sauce."
+    ],
+    "ingredients": [
+        "1 1 3/4- to 2-pound rack baby back pork ribs, cut into 2-rib sections",
+        "1 1/4 teaspoons ground cumin",
+        "1 cup purchased barbecue sauce",
+        "1/4 cup chopped fresh cilantro",
+        "2 tablespoons minced red onion",
+        "2 tablespoons bourbon",
+        "2 teaspoons chili powder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Picnic",
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Pork Rib",
+        "Summer",
+        "Tailgating",
+        "Family Reunion",
+        "Grill",
+        "Grill/Barbecue"
+    ],
+    "title": "Bourbon Baby Back Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-baby-back-ribs-103505"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-367849.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-367849.json
new file mode 100644
index 000000000..9f7aea27a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-367849.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix all together and shape in small balls the size of a large cherry, and roll in confectioner's sugar. Makes about 40 balls, depending upon the size."
+    ],
+    "ingredients": [
+        "4 cups ground vanilla wafers",
+        "1 cup ground pecans",
+        "1 cup confectioner's sugar",
+        "3 tablespoons white karo",
+        "1/2 cup good bourbon whiskey"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Nut",
+        "Dessert",
+        "No-Cook",
+        "Christmas",
+        "Tree Nut",
+        "Pecan",
+        "Spirit",
+        "Whiskey",
+        "Christmas Eve"
+    ],
+    "title": "Bourbon Balls",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-balls-367849"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-56390149.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-56390149.json
new file mode 100644
index 000000000..aeff327ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-56390149.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.",
+        "In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.",
+        "Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week."
+    ],
+    "ingredients": [
+        "2 cups crushed vanilla wafers (about 8 ounces)",
+        "1 cup finely chopped toasted pecans",
+        "8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped",
+        "1/2 cup heavy cream",
+        "1/4 cup light corn syrup",
+        "1 teaspoon ground cinnamon",
+        "1/3 cup bourbon",
+        "Finely ground vanilla wafers",
+        "Finely chopped pecans or other nuts",
+        "Dusting of cocoa powder, cinnamon sugar, or confectioner's sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Bourbon",
+        "Chocolate",
+        "Dessert",
+        "Pecan",
+        "HarperCollins",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bourbon Balls",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-balls-56390149"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-i.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-i.json
new file mode 100644
index 000000000..4ad3a98f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix the butter and the confectioners' sugar until smooth. Stir in the chopped nuts, raisins, cocoa, coconut and bourbon. Refrigerate mixture until firm, about 1 hour.",
+        "Shape mixture into small balls and roll in chocolate sprinkles to coat. Work fast, as they can melt in your hands. Chill on a wax paper lined tray. Keep balls refrigerated in a covered container."
+    ],
+    "ingredients": [
+        "1 cup confectioners' sugar",
+        "1/2 cup butter, softened",
+        "1/2 cup finely chopped walnuts",
+        "1/2 cup chopped raisins",
+        "2 tablespoons unsweetened cocoa powder",
+        "2 tablespoons flaked coconut",
+        "2 tablespoons bourbon",
+        "2 1/4 ounces colored candy sprinkles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Balls I",
+    "url": "http://allrecipes.com/recipe/11150/bourbon-balls-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-ii.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-ii.json
new file mode 100644
index 000000000..bff9b1c91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-balls-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa.",
+        "Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in confectioners' sugar. Refrigerate."
+    ],
+    "ingredients": [
+        "1 cup vanilla wafer crumbs",
+        "1 cup chopped pecans",
+        "1 cup confectioners' sugar",
+        "2 teaspoons unsweetened cocoa powder",
+        "1/4 cup bourbon",
+        "1 1/2 teaspoons light corn syrup",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Balls II",
+    "url": "http://allrecipes.com/recipe/11372/bourbon-balls-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-banana-pudding-with-glazed-pecans-351912.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-banana-pudding-with-glazed-pecans-351912.json
new file mode 100644
index 000000000..767642d1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-banana-pudding-with-glazed-pecans-351912.json
@@ -0,0 +1,67 @@
+{
+    "directions": [
+        "Lightly beat yolks in a medium bowl.",
+        "Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan. Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes. Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.",
+        "Cover surface with wax paper and chill until cold, about 2 hours.",
+        "Preheat oven to 350\u00b0F with rack in middle.",
+        "Warm remaining 2 tablespoons brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved. Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.",
+        "Bake, stirring occasionally, until golden brown and shiny, about 15 minutes. Transfer pecans with a metal spatula to a rack to cool. Coarsely chop, reserving 4 halves for garnish.",
+        "Preheat oven to 400\u00b0F with rack in middle. Butter and flour cake pan. Warm eggs (in shell) in hot water 5 minutes.",
+        "Whisk together flour and salt.",
+        "Beat eggs, 1/3 cup sugar, and vanilla with an electric mixer at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.",
+        "Transfer to a wide bowl. Sift flour mixture, one third at a time, over batter, folding gently but thoroughly with a rubber spatula after each addition. Stir together butter and about 1/4 cup batter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.",
+        "Pour batter into cake pan and smooth top. Bake until golden brown and edges start to pull away from sides of pan, 12 to 14 minutes.",
+        "Meanwhile, bring bourbon, water, and remaining tablespoon sugar to a boil, stirring until sugar has dissolved. Remove from heat.",
+        "Transfer cake in pan to a rack, then run a thin knife between cake and side of pan and cool 5 minutes. Invert cake onto rack.",
+        "Cut off one third of cake, reserving for another use. Brush remaining cake with half of bourbon syrup. Carefully turn cake right side up and brush with remaining syrup. Cool completely, about 30 minutes.",
+        "Cut cake into 1 1/2-inch squares. Thinly slice bananas.",
+        "In 4 bowls or 10-oz glasses make 2 layers each of pudding, bananas, cake (use all of it), and chopped pecans, then top with a third layer of pudding, bananas, and chopped pecans.",
+        "Chill, loosely covered, 1 hour. Let stand at room temperature 20 minutes before serving.",
+        "Whip cream with sugar until it holds soft peaks, then dollop on top of each dessert. Garnish with reserved pecan halves."
+    ],
+    "ingredients": [
+        "3 large egg yolks",
+        "3/4 cup plus 2 tablespoon packed light brown sugar, divided",
+        "3 1/2 tablespoons cornstarch",
+        "1/4 teaspoon salt",
+        "3 cups whole milk",
+        "5 teaspoons bourbon",
+        "1 teaspoon pure vanilla extract",
+        "1 1/2 teaspoon mild honey",
+        "1 1/2 teaspoon water",
+        "3/4 cup pecan halves",
+        "3 large eggs",
+        "1/2 cup plus 2 tablespoon sifted cake flour (not self-rising; sift before measuring)",
+        "1/4 teaspoon salt",
+        "1/3 cup plus 1 tablespoon granulated sugar, divided",
+        "1/2 teaspoon pure vanilla extract",
+        "2 1/2 tablespoons unsalted butter",
+        "1/4 cup bourbon",
+        "1/4 cup water",
+        "3 ripe medium bananas",
+        "1/2 cup heavy cream",
+        "1 teaspoon granulated sugar",
+        "Equipment: a 9-inch square cake pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Mardi Gras",
+        "Kentucky Derby",
+        "Banana",
+        "Pecan",
+        "Chill",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bourbon Banana Pudding with Glazed Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-banana-pudding-with-glazed-pecans-351912"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-barbecue-sauce-103642.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-barbecue-sauce-103642.json
new file mode 100644
index 000000000..34ea38437
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-barbecue-sauce-103642.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)"
+    ],
+    "ingredients": [
+        "2 cups ketchup",
+        "1/2 cup mild-flavored (light) molasses",
+        "1/3 cup bourbon",
+        "1/4 cup Dijon mustard",
+        "3 tablespoons hot pepper sauce",
+        "2 tablespoons Worcestershire sauce",
+        "2 teaspoons paprika",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Picnic",
+        "Backyard BBQ",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue"
+    ],
+    "title": "Bourbon Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-barbecue-sauce-103642"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-barbecue-sauce-12437.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-barbecue-sauce-12437.json
new file mode 100644
index 000000000..7d2ea1d87
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-barbecue-sauce-12437.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a bowl stir together all ingredients."
+    ],
+    "ingredients": [
+        "1/4 cup bourbon",
+        "1/4 cup soy sauce",
+        "1/4 cup Dijon mustard",
+        "1/4 cup ketchup",
+        "1/4 cup firmly packed brown sugar",
+        "3 scallions, chopped fine",
+        "1 tablespoon minced fresh rosemary leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Bourbon",
+        "Mustard",
+        "Onion",
+        "No-Cook",
+        "Quick & Easy",
+        "Kentucky Derby",
+        "Rosemary",
+        "Summer",
+        "Soy Sauce",
+        "Gourmet"
+    ],
+    "title": "Bourbon Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-barbecue-sauce-12437"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-barbecue-slow-cooker-beans.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-barbecue-slow-cooker-beans.json
new file mode 100644
index 000000000..be87e4202
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-barbecue-slow-cooker-beans.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Rinse the beans, and place in a very large pot.  Cover beans with water, add the bay leaf, and bring to a boil.  Simmer until all of the water is absorbed, 45 minutes to 1 hour.  Remove the bay leaf.",
+        "Place the chopped bacon in a large, deep skillet; cook over medium-high heat, stirring, until evenly browned, about 5 minutes. Drain the bacon on a paper towel-lined plate.  Return the skillet to the heat, and add the ground beef; cook until the beef is cooked through and browned, about 5 minutes.  Drain fat.",
+        "Combine the beans, bacon, ground beef, sliced kielbasa, onion, green pepper, red pepper, chicken broth, barbeque sauce, Worcestershire sauce, honey, maple syrup, bourbon, and mustard in the crock of a slow cooker,  and stir well to combine. Turn the slow cooker to Low heat, and cook until the beans are tender, 8 to 10 hours."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dry 15 bean mix for soup",
+        "1 bay leaf",
+        "1 pound bacon",
+        "1 pound ground beef",
+        "1 pound kielbasa sausage, sliced",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 red bell pepper, chopped",
+        "2 (10.5 ounce) cans chicken broth",
+        "1 (16 ounce) bottle hickory flavored barbeque sauce (such as Open Pit\u00ae)",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "1/3 cup honey",
+        "1/4 cup real maple syrup",
+        "2/3 cup bourbon whiskey",
+        "3 tablespoons coarse-grain mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Barbecue Slow Cooker Beans",
+    "url": "http://allrecipes.com/recipe/188796/bourbon-barbecue-slow-cooker-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-bbq-glazed-baby-back-ribs.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-bbq-glazed-baby-back-ribs.json
new file mode 100644
index 000000000..934c1e4a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-bbq-glazed-baby-back-ribs.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Combine all the ingredients for the dry rub in a small bowl and mix together well.",
+        "Tear a large enough piece of Reynolds Wrap(R) Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.",
+        "Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs.  Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.",
+        "Place the wrapped ribs in the fridge to marinate for 2 hours.",
+        "Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.",
+        "Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.",
+        "Preheat grill to high heat. Cover the grill rack with Reynolds Wrap(R) Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.",
+        "Cut the ribs into individual pieces and serve with extra sauce."
+    ],
+    "ingredients": [
+        "1 rack baby back pork ribs, outer membrane removed",
+        "4 ounces apple juice",
+        "Reynolds Wrap\u00ae Aluminum Foil",
+        "Dry Rub:",
+        "2 tablespoons brown sugar",
+        "1 tablespoon sea salt",
+        "1 tablespoon freshly cracked black pepper",
+        "1/4 tablespoon garlic powder",
+        "1/4 tablespoon onion powder",
+        "1/4 tablespoon ground coriander",
+        "1/4 tablespoon dry mustard",
+        "1/8 tablespoon cayenne pepper",
+        "Bourbon-BBQ Sauce:",
+        "1/2 cup ketchup",
+        "1/4 cup bourbon whiskey",
+        "2 tablespoons apple cider vinegar",
+        "1 tablespoon Worcestershire sauce",
+        "1/2 tablespoon Dijon mustard",
+        "1 1/2 tablespoons brown sugar",
+        "1 tablespoon molasses",
+        "1 clove garlic, finely minced",
+        "1/2 tablespoon soy sauce",
+        "1 teaspoon onion powder",
+        "1 teaspoon freshly cracked black pepper",
+        "1 pinch sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon-BBQ Glazed Baby Back Ribs",
+    "url": "http://allrecipes.com/recipe/247440/bourbon-bbq-glazed-baby-back-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-candy-apples.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-candy-apples.json
new file mode 100644
index 000000000..5e5093020
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-candy-apples.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.",
+        "Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat.  Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.",
+        "Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/23473.jpg",
+    "ingredients": [
+        "8 Granny Smith apples",
+        "8 wooden sticks",
+        "1 (16 ounce) package brown sugar",
+        "2/3 cup dark corn syrup",
+        "3/4 cup water",
+        "2 tablespoons bourbon whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Candy Apples",
+    "url": "http://allrecipes.com/recipe/125863/bourbon-candy-apples/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-chicken-dish.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-chicken-dish.json
new file mode 100644
index 000000000..b04e45666
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-chicken-dish.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place chicken in a 9x13 inch baking dish. In a large bowl combine the cream of chicken soup, cream of celery soup and cheese and mix together. Pour mixture over chicken, then pour melted butter over top. Sprinkle with bread crumbs and season with salt and pepper to taste. Pour bourbon over all.",
+        "Bake in the preheated oven for 1 hour, or until browned and bubbly."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 (10.75 ounce) can condensed cream of celery soup",
+        "2/3 cup shredded mozzarella cheese",
+        "1/2 cup melted butter",
+        "1 1/2 cups dry bread crumbs",
+        "salt and pepper to taste",
+        "1/3 cup bourbon whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Chicken Dish",
+    "url": "http://allrecipes.com/recipe/23881/bourbon-chicken-dish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-chicken.json
new file mode 100644
index 000000000..2c4e2fdae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-chicken.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 teaspoon ground ginger",
+        "4 ounces soy sauce",
+        "2 tablespoons dried minced onion",
+        "1/2 cup packed brown sugar",
+        "3/8 cup bourbon",
+        "1/2 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Chicken",
+    "url": "http://allrecipes.com/recipe/9025/bourbon-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-chocolate-pecan-pie.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-chocolate-pecan-pie.json
new file mode 100644
index 000000000..152fb8a5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-chocolate-pecan-pie.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spread pecan halves on a baking sheet.",
+        "Toast pecans in the preheating oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Chop coarsely.",
+        "Whisk corn syrup, sugar, eggs, melted butter, bourbon, and salt together in a large bowl. Stir pecans, dark chocolate chips, milk chocolate chips, and white chocolate chips into the filling.",
+        "Line a 9-inch fluted glass pie plate with pie crust. Brush milk over crust.",
+        "Bake pie crust in the preheated oven until hot to the touch, 5 to 10 minutes. Pour filling into the hot crust.",
+        "Bake in the preheated oven until edges are firm and center is mostly set, about 45 minutes. Transfer to a cooling rack; cool for at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 cup pecan halves",
+        "1 cup light corn syrup",
+        "1 cup white sugar",
+        "3 eggs",
+        "1/4 cup unsalted butter, melted",
+        "1/4 cup bourbon",
+        "1/2 teaspoon salt",
+        "1/3 cup dark chocolate chips",
+        "1/3 cup milk chocolate chips",
+        "1/3 cup white chocolate chips",
+        "1 pastry for a 9-inch pie crust",
+        "2 teaspoons milk, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Chocolate Pecan Pie",
+    "url": "http://allrecipes.com/recipe/256004/bourbon-chocolate-pecan-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-cider-chicken-thighs-with-pot.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-cider-chicken-thighs-with-pot.json
new file mode 100644
index 000000000..ace8066c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-cider-chicken-thighs-with-pot.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Pat chicken thighs dry with a paper towel; season with salt and pepper. Place chicken thighs skin-side up on the grill pan of a Countertop Induction Oven (CIO).",
+        "Cut larger potatoes in half so all potatoes are about the same size. Place potatoes in a bowl and drizzle olive oil over potatoes; season with salt and pepper. Place potatoes on the grill pan with chicken.",
+        "Place grill pan in the CIO and set to \"Auto Cook 1\" for 2 pounds chicken. Cook chicken until no longer pink and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 24 minutes.",
+        "Combine ketchup and bourbon in a small saucepan over medium-high heat. Whisk apple cider and cornstarch together in a small bowl until smooth; pour into ketchup mixture. Bring to a boil, whisking occasionally, until sauce is thickened, about 10 minutes. Remove sauce from heat and stir in 1/8 teaspoon black pepper; set aside to cool.",
+        "Serve chicken and potatoes with sauce on the side."
+    ],
+    "ingredients": [
+        "2 pounds bone-in chicken thighs with skin",
+        "salt and ground black pepper to taste",
+        "1 pound baby red potatoes",
+        "1 tablespoon olive oil",
+        "1/2 cup ketchup",
+        "1/4 cup bourbon",
+        "1 cup apple cider juice",
+        "1 tablespoon cornstarch",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Cider Chicken Thighs with Potatoes",
+    "url": "http://allrecipes.com/recipe/256983/bourbon-cider-chicken-thighs-with-pot/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-citrus-slush.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-citrus-slush.json
new file mode 100644
index 000000000..3b6090829
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-citrus-slush.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine tea bags and 1 cup boiling water in a cup; allow to steep for 5 minutes. Remove and discard tea bag.",
+        "Mix 3 1/2 cup boiling water, tea, orange juice concentrate, frozen lemonade concentrate, bourbon, and sugar together in a container with an airtight lid. Cover and freeze until partially frozen, about 30 minutes. Stir mixture and freeze for about 24 hours."
+    ],
+    "ingredients": [
+        "2 tea bags",
+        "1 cup boiling water",
+        "3 1/2 cups boiling water",
+        "1 (16 ounce) can frozen orange juice concentrate",
+        "1 (16 ounce) can frozen lemonade concentrate",
+        "1 1/2 cups bourbon",
+        "3/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Citrus Slush",
+    "url": "http://allrecipes.com/recipe/244183/bourbon-citrus-slush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-cranberry-sauce-2715.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-cranberry-sauce-2715.json
new file mode 100644
index 000000000..a5740af5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-cranberry-sauce-2715.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve."
+    ],
+    "ingredients": [
+        "1 pound (about 4 cups) cranberries",
+        "2 cups sugar",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 cup bourbon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Bourbon",
+        "Side",
+        "Bake",
+        "Christmas",
+        "Thanksgiving",
+        "Low Sodium",
+        "Cranberry",
+        "Chill",
+        "Cinnamon",
+        "Minnesota"
+    ],
+    "title": "Bourbon Cranberry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-cranberry-sauce-2715"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-cream-cheese-frosting.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-cream-cheese-frosting.json
new file mode 100644
index 000000000..06e244c53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-cream-cheese-frosting.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 (8 ounce) package cream cheese, softened",
+        "4 cups confectioners' sugar",
+        "5 tablespoons premium bourbon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Cream Cheese Frosting",
+    "url": "http://allrecipes.com/recipe/25005/bourbon-cream-cheese-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-creamed-corn-230652.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-creamed-corn-230652.json
new file mode 100644
index 000000000..89f430fb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-creamed-corn-230652.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; saut\u00e9 2 minutes. Add red bell pepper; saut\u00e9 1 minute. Add corn; saut\u00e9 until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) butter",
+        "1 cup chopped shallots (about 4 large)",
+        "3 garlic cloves, minced",
+        "1 large red bell pepper, coarsely chopped",
+        "3 cups fresh corn kernels (cut from about 5 medium ears)",
+        "2/3 cup whipping cream, divided",
+        "1/4 cup bourbon",
+        "1 1/4 cups chopped green onions (about 6), divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Milk/Cream",
+        "Dairy",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Kentucky Derby",
+        "Corn",
+        "Bell Pepper",
+        "Simmer",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bourbon Creamed Corn",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-creamed-corn-230652"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-eggnog-200318.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-eggnog-200318.json
new file mode 100644
index 000000000..c235a33d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-eggnog-200318.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Beat the egg yolks with the sugar until thick. Set the container in a large bowl filled with cracked ice. In a separate bowl, beat the cream until stiff and fold gently into the eggnog. Grate nutmeg on top and serve in 4-ounce punch glasses."
+    ],
+    "ingredients": [
+        "12 eggs, separated",
+        "1 1/2 cups superfine sugar",
+        "Cracked ice",
+        "1 quart heavy cream",
+        "1 quart milk",
+        "1 quart bourbon",
+        "Nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Milk/Cream",
+        "Alcoholic",
+        "Dairy",
+        "Egg",
+        "Christmas",
+        "New Year's Eve",
+        "Christmas Eve",
+        "Party",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bourbon Eggnog",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-eggnog-200318"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-fig-compote.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-fig-compote.json
new file mode 100644
index 000000000..72a7b4103
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-fig-compote.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving."
+    ],
+    "ingredients": [
+        "7 ounces dried Mission figs, diced",
+        "1/4 cup white sugar",
+        "1/4 cup bourbon whiskey",
+        "1/4 cup balsamic vinegar",
+        "1 tablespoon lemon juice",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Fig Compote",
+    "url": "http://allrecipes.com/recipe/232620/bourbon-fig-compote/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-fried-apples.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-fried-apples.json
new file mode 100644
index 000000000..cb6da99d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-fried-apples.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine water, butter, and Bourbon in a large skillet over medium heat; stir until butter melts. Add apples, raisins, brown sugar, and cinnamon; stir to coat. Bring to a boil, reduce heat to low, and simmer, stirring frequently, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir lemon juice into apples and serve warm."
+    ],
+    "ingredients": [
+        "2 tablespoons water",
+        "1 tablespoon butter",
+        "1 tablespoon Bourbon whiskey",
+        "2 large apples, cored and chopped",
+        "1 tablespoon raisins",
+        "1 tablespoon packed brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Fried Apples",
+    "url": "http://allrecipes.com/recipe/230906/bourbon-fried-apples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-glaze.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-glaze.json
new file mode 100644
index 000000000..468f2683f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-glaze.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.",
+        "Use to baste meat, especially chicken or salmon, while cooking."
+    ],
+    "ingredients": [
+        "1 cup bourbon whiskey",
+        "1/2 cup brown sugar",
+        "1 cup ketchup",
+        "2 teaspoons Worcestershire sauce",
+        "1/4 cup white vinegar",
+        "1 tablespoon lemon juice",
+        "1/2 teaspoon minced garlic",
+        "1 pinch dry mustard",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Glaze",
+    "url": "http://allrecipes.com/recipe/37622/bourbon-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-baby-back-ribs-235341.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-baby-back-ribs-235341.json
new file mode 100644
index 000000000..6967d0871
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-baby-back-ribs-235341.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Whisk first 11 ingredients in small bowl.",
+        "Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.",
+        "Preheat oven to 350\u00b0F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.",
+        "Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.",
+        "Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.",
+        "*An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com."
+    ],
+    "ingredients": [
+        "5 tablespoons honey",
+        "1/4 cup bourbon",
+        "1 1/2 tablespoons hoisin sauce",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon plum sauce",
+        "1 1/2 teaspoons mild-flavored (light) molasses",
+        "1 1/2 teaspoons soy sauce",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "3/4 teaspoon hot chili paste (such as sambal oelek)*",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "2 2 1/4- to 2 1/2-pound racks baby back pork ribs",
+        "1 cup unsweetened pineapple juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Mustard",
+        "Bake",
+        "Super Bowl",
+        "Pork Rib",
+        "Grill/Barbecue",
+        "Honey"
+    ],
+    "title": "Bourbon-Glazed Baby Back Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-glazed-baby-back-ribs-235341"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-carrots.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-carrots.json
new file mode 100644
index 000000000..6c6abd32f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-carrots.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.",
+        "Combine brown sugar, butter, and bourbon together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately."
+    ],
+    "ingredients": [
+        "2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces",
+        "1/4 cup brown sugar",
+        "1/4 cup butter, melted",
+        "2 tablespoons bourbon, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Glazed Carrots",
+    "url": "http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-chicken-drumettes-with-blue-cheese-dipping-sauce-357292.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-chicken-drumettes-with-blue-cheese-dipping-sauce-357292.json
new file mode 100644
index 000000000..2ed97dc92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-chicken-drumettes-with-blue-cheese-dipping-sauce-357292.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; saut\u00e9 until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.",
+        "Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.",
+        "Preheat oven to 375\u00b0F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with salt and pepper. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) butter",
+        "1 cup chopped onion",
+        "3 garlic cloves, peeled, thinly sliced",
+        "1 cup bourbon, divided",
+        "1 cup ketchup",
+        "1/2 cup hot pepper sauce (such as Crystal)",
+        "1/4 cup tomato paste",
+        "3 tablespoons (packed) golden brown sugar",
+        "30 chicken drumettes (about 4 pounds)",
+        "Blue Cheese Dipping Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Chicken",
+        "Garlic",
+        "Onion",
+        "Bake",
+        "Super Bowl",
+        "Blue Cheese",
+        "Poker/Game Night",
+        "Chill",
+        "Party"
+    ],
+    "title": "Bourbon-Glazed Chicken Drumettes with Blue Cheese Dipping Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-glazed-chicken-drumettes-with-blue-cheese-dipping-sauce-357292"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-ham.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-ham.json
new file mode 100644
index 000000000..141563ec0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-glazed-ham.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.",
+        "Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes."
+    ],
+    "ingredients": [
+        "1 (5 pound) boneless ham",
+        "1/3 cup bourbon whiskey",
+        "1/2 cup packed brown sugar",
+        "1 (8 ounce) can crushed pineapple in juice",
+        "1/2 cup honey",
+        "3 cloves garlic, minced",
+        "1 1/2 cups water",
+        "1 (8 ounce) can pineapple rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon-Glazed Ham",
+    "url": "http://allrecipes.com/recipe/156537/bourbon-glazed-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-ice-cream-361263.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-ice-cream-361263.json
new file mode 100644
index 000000000..cc16656e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-ice-cream-361263.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.",
+        "Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175\u00b0F to 178\u00b0F, about 3 minutes. Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. DO AHEAD: Custard can be made 1 day ahead. Cover and keep refrigerated."
+    ],
+    "ingredients": [
+        "2 cups heavy whipping cream",
+        "2 cups half and half",
+        "1/2 cup nonfat dry milk powder",
+        "6 large egg yolks",
+        "1/2 cup sugar",
+        "1/4 cup (packed) dark brown sugar",
+        "1/4 teaspoon coarse kosher salt",
+        "5 tablespoons bourbon",
+        "1 tablespoon vanilla extract",
+        "Special equipment: Ice cream maker"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Milk/Cream",
+        "Ice Cream Machine",
+        "Dessert",
+        "Kentucky Derby",
+        "Frozen Dessert",
+        "Candy Thermometer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bourbon Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-ice-cream-361263"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-kamikaze.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-kamikaze.json
new file mode 100644
index 000000000..3640e0fb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-kamikaze.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir bourbon, triple sec, lime juice, simple syrup, and club soda together in a cocktail shaker. Fill a glass with ice and pour cocktail over ice."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger Kentucky bourbon",
+        "1/2 (1.5 fluid ounce) jigger triple sec",
+        "1/2 (1.5 fluid ounce) jigger Key lime juice",
+        "1 splash simple syrup, or to taste",
+        "1 splash club soda, or to taste",
+        "ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Kamikaze",
+    "url": "http://allrecipes.com/recipe/238186/bourbon-kamikaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-little-smokies.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-little-smokies.json
new file mode 100644
index 000000000..b4f7acaf3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-little-smokies.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large saucepan, whisk the ketchup, brown sugar, bourbon whiskey, and water together until the sugar has dissolved.",
+        "Stir in the cocktail sausages, and place over medium heat.",
+        "Bring the sausages and sauce to a simmer; serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups ketchup",
+        "3/4 cup brown sugar",
+        "1/4 cup bourbon whiskey",
+        "1/4 cup water",
+        "1 (14 ounce) package beef smoky cocktail sausages"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Little Smokies",
+    "url": "http://allrecipes.com/recipe/219926/bourbon-little-smokies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-mango-pulled-pork.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-mango-pulled-pork.json
new file mode 100644
index 000000000..95fd4f116
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-mango-pulled-pork.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.",
+        "Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.",
+        "While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.",
+        "Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce."
+    ],
+    "ingredients": [
+        "2 mangos",
+        "1 (4 pound) pork shoulder roast",
+        "2 tablespoons ground black pepper",
+        "1 teaspoon kosher salt",
+        "1 teaspoon chipotle chile powder",
+        "1/4 cup balsamic vinegar",
+        "2 cups water",
+        "1 teaspoon chipotle chile powder",
+        "2 teaspoons honey",
+        "1 (1.5 fluid ounce) jigger bourbon whiskey",
+        "2 (12 ounce) bottles barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon-Mango Pulled Pork",
+    "url": "http://allrecipes.com/recipe/163001/bourbon-mango-pulled-pork/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-molasses-chicken-drumsticks-109673.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-molasses-chicken-drumsticks-109673.json
new file mode 100644
index 000000000..22941a8d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-molasses-chicken-drumsticks-109673.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Melt butter in large saucepan over medium heat. Add onion; saut\u00e9 until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)",
+        "Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.",
+        "Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) butter",
+        "1 cup minced onion",
+        "1 cup ketchup",
+        "1/4 cup molasses",
+        "2 tablespoons (packed) brown sugar",
+        "1 1/2 tablespoons Worcestershire sauce",
+        "2 teaspoons yellow mustard",
+        "3/4 teaspoon ground black pepper, divided",
+        "1/4 teaspoon chili powder",
+        "1/4 cup bourbon",
+        "1 1/2 teaspoons coarse kosher salt",
+        "12 chicken drumsticks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Chicken",
+        "Kid-Friendly",
+        "Backyard BBQ",
+        "Summer",
+        "Grill/Barbecue",
+        "Molasses"
+    ],
+    "title": "Bourbon-Molasses Chicken Drumsticks",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-molasses-chicken-drumsticks-109673"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-orange-pecan-pie-with-bourbon-cream-108852.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-orange-pecan-pie-with-bourbon-cream-108852.json
new file mode 100644
index 000000000..e8a53f056
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-orange-pecan-pie-with-bourbon-cream-108852.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.",
+        "Preheat oven to 375\u00b0F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.",
+        "Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)",
+        "Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream."
+    ],
+    "ingredients": [
+        "1Butter Pie Crust Dough disk",
+        "1 cup (packed) golden brown sugar",
+        "1 cup light corn syrup",
+        "1/4 cup (1/2 stick) unsalted butter, melted",
+        "3 large eggs",
+        "3 tablespoons finely chopped candied orange peel",
+        "4 tablespoons bourbon",
+        "1 tablespoon grated orange peel",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "2 cups pecan halves (about 9 1/2 ounces), toasted",
+        "1 cup chilled whipping cream",
+        "2 tablespoons sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Milk/Cream",
+        "Mixer",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Kentucky Derby",
+        "Orange",
+        "Pecan"
+    ],
+    "title": "Bourbon-Orange Pecan Pie with Bourbon Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-orange-pecan-pie-with-bourbon-cream-108852"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-cake.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-cake.json
new file mode 100644
index 000000000..3105cd158
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.  Combine 1 cup of the flour with currants and pecans.  Set aside.",
+        "Mix together the remaining 2 cups flour, baking powder, salt and nutmeg.  Set aside.  In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.",
+        "In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter.  Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2 cups currants",
+        "3 cups chopped pecans",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3 teaspoons nutmeg",
+        "1 cup butter",
+        "2 cups white sugar",
+        "5 egg yolks",
+        "1 cup bourbon",
+        "5 egg whites"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Pecan Cake",
+    "url": "http://allrecipes.com/recipe/23731/bourbon-pecan-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-chicken.json
new file mode 100644
index 000000000..b2c9a1cc4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides.  Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.",
+        "In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.",
+        "Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion."
+    ],
+    "ingredients": [
+        "1/2 cup finely chopped pecans",
+        "1/2 cup dry bread crumbs",
+        "8 skinless, boneless chicken breast halves",
+        "1/4 cup clarified butter, melted",
+        "1/4 cup Dijon mustard",
+        "1/4 cup dark brown sugar",
+        "2 2/3 tablespoons bourbon whiskey",
+        "2 tablespoons soy sauce",
+        "1 teaspoon Worcestershire sauce",
+        "3/4 cup unsalted butter, chilled and cut into small cubes",
+        "1/2 cup sliced green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Pecan Chicken",
+    "url": "http://allrecipes.com/recipe/69792/bourbon-pecan-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-shortbread.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-shortbread.json
new file mode 100644
index 000000000..6b5881fa3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-shortbread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Grind the nuts with 1/2 cup flour in a food processor.  Pulse on and off till the nuts are ground to a fine crumb.  Add the rest of the flour and the cornstarch.  Pulse to mix.",
+        "In a separate bowl, cream the butter or margarine.  Mix in the confectioners' sugar, vanilla, and bourbon.  Work in the flour mixture.  Knead the dough until smooth.",
+        "Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray.  Firmly press the dough into the pan, working from the center out.  Poke the shortbread all over with a fork.",
+        "Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned.  Let cool for 10 minutes in the pan.  Loosen the edges with a knife, and flip the pan over onto a cutting board.  Tap lightly to loosen from pan.  Cut into serving pieces while still warm."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup confectioners' sugar",
+        "1/2 teaspoon vanilla extract",
+        "1 tablespoon bourbon",
+        "1/4 cup chopped pecans",
+        "1 cup all-purpose flour",
+        "2 tablespoons cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Pecan Shortbread",
+    "url": "http://allrecipes.com/recipe/11073/bourbon-pecan-shortbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-tart-355832.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-tart-355832.json
new file mode 100644
index 000000000..eabccbf98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-tart-355832.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes.",
+        "Preheat oven to 375\u00b0F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet.",
+        "Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in pecans.",
+        "Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Rewarm slightly before serving, if desired."
+    ],
+    "ingredients": [
+        "1 12-inch round Pie Crust",
+        "3 large eggs",
+        "1/2 cup (packed) golden brown sugar",
+        "3/4 cup dark corn syrup",
+        "3 tablespoons unsalted butter, melted",
+        "2 tablespoons bourbon",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "2 cups pecan halves or pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "High Fiber",
+        "Pecan",
+        "Vanilla",
+        "Fall",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bourbon-Pecan Tart",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-pecan-tart-355832"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-tarts-241189.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-tarts-241189.json
new file mode 100644
index 000000000..97b4cc170
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-pecan-tarts-241189.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Put a baking sheet on middle rack of oven and preheat to 375\u00b0F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill.",
+        "Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.",
+        "Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans."
+    ],
+    "ingredients": [
+        "4 sticks unsalted butter, diced",
+        "4 cups unbleached all-purpose flour",
+        "1/2 cup sugar",
+        "1/2 teaspoon salt",
+        "3 large eggs",
+        "1 cup sugar",
+        "1/3 cup unsalted butter, melted",
+        "1/2 cup dark corn syrup",
+        "1/2 cup light corn syrup",
+        "3 tablespoons bourbon",
+        "2 teaspoons pure vanilla extract",
+        "1/2 teaspoon kosher salt",
+        "3 cups pecan halves",
+        "Equipment: a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Kentucky Derby",
+        "Pecan",
+        "Chill",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bourbon Pecan Tarts",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-pecan-tarts-241189"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-pumpkin-cheesecake-108770.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-pumpkin-cheesecake-108770.json
new file mode 100644
index 000000000..5564ed8ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-pumpkin-cheesecake-108770.json
@@ -0,0 +1,61 @@
+{
+    "directions": [
+        "Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.",
+        "Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.",
+        "Put oven rack in middle position and Preheat oven to 350\u00b0F.",
+        "Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.",
+        "Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.",
+        "Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)",
+        "Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.",
+        "Cool cheesecake completely in pan on rack, about 3 hours.",
+        "Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving."
+    ],
+    "ingredients": [
+        "3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)",
+        "1/2 cup pecans (1 3/4 ounces), finely chopped",
+        "1/4 cup packed light brown sugar",
+        "1/4 cup granulated sugar",
+        "1/2 stick (1/4 cup) unsalted butter, melted and cooled",
+        "1 1/2 cups canned solid-pack pumpkin",
+        "3 large eggs",
+        "1/2 cup packed light brown sugar",
+        "2 tablespoons heavy cream",
+        "1 teaspoon vanilla",
+        "1 tablespoon bourbon liqueur or bourbon (optional)",
+        "1/2 cup granulated sugar",
+        "1 tablespoon cornstarch",
+        "1 1/2 teaspoons cinnamon",
+        "1/2 teaspoon freshly grated nutmeg",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon salt",
+        "3 (8-ounce) packages cream cheese, at room temperature",
+        "2 cups sour cream (20 ounces)",
+        "2 tablespoons granulated sugar",
+        "1 tablespoon bourbon liqueur or bourbon (optional)",
+        "Garnish: pecan halves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Bourbon",
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Cream Cheese",
+        "Pecan",
+        "Pumpkin",
+        "Fall",
+        "Chill",
+        "Sour Cream",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bourbon Pumpkin Cheesecake",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-pumpkin-cheesecake-108770"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-punch-with-pink-grapefruit-and-mint-240765.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-punch-with-pink-grapefruit-and-mint-240765.json
new file mode 100644
index 000000000..6cd32472c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-punch-with-pink-grapefruit-and-mint-240765.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Stir 1/3 cup water and sugar in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add 5 fresh mint sprigs. Remove from heat; cool syrup completely.",
+        "Strain syrup into punch bowl. Add juice, bourbon, and bitters; mix in soda and 10 mint sprigs. Add ice to bowl."
+    ],
+    "ingredients": [
+        "1/3 cup water",
+        "1/3 cup sugar",
+        "15 fresh mint sprigs, divided",
+        "4 cups strained fresh pink grapefruit juice",
+        "2 1/2 cups bourbon",
+        "12 dashes angostura bitters",
+        "1 cup club soda",
+        "1 ice block"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Bourbon",
+        "Fruit Juice",
+        "Punch",
+        "Alcoholic",
+        "Christmas",
+        "Cocktail Party",
+        "New Year's Eve",
+        "Cocktail",
+        "Grapefruit",
+        "Mint",
+        "Drink"
+    ],
+    "title": "Bourbon Punch with Pink Grapefruit and Mint",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-punch-with-pink-grapefruit-and-mint-240765"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-raisin-sauce-for-ham.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-raisin-sauce-for-ham.json
new file mode 100644
index 000000000..91fc7c4a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-raisin-sauce-for-ham.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter in a large saucepan over medium heat; cook and stir onion in hot butter until starting to caramelize, 8 to 10 minutes. Add ginger to onion; cook and stir until fragrant and caramelized, 2 to 5 minutes more.",
+        "Stir brown sugar, cornstarch, cinnamon, star anise, mustard, cloves, salt, and pepper into onion mixture; cook until brown sugar and cornstarch dissolve. Slowly mix vinegar into brown sugar mixture. Add apple cider, raisins and bourbon; bring to a boil, stirring frequently, and cook until sauce is reduced by half, 15 to 25 minutes. Remove from heat.",
+        "Whisk 1 pound butter into sauce, 1 tablespoon at a time, until butter melts and sauce is glossy and thick."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 cup chopped onion",
+        "1 tablespoon minced fresh ginger",
+        "1 cup brown sugar",
+        "1/2 cup cornstarch",
+        "1 tablespoon ground cinnamon",
+        "4 whole star anise pods",
+        "2 teaspoons dry mustard",
+        "2 teaspoons whole cloves",
+        "salt and ground black pepper to taste",
+        "2 tablespoons distilled white vinegar",
+        "3 cups apple cider",
+        "2 cups raisins",
+        "1 cup bourbon",
+        "1 pound butter, cut into 1-tablespoon chunks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Raisin Sauce for Ham",
+    "url": "http://allrecipes.com/recipe/239932/bourbon-raisin-sauce-for-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-salted-caramel-red-walnut-blo.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-salted-caramel-red-walnut-blo.json
new file mode 100644
index 000000000..4f10c39a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-salted-caramel-red-walnut-blo.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.",
+        "Toast walnuts in the preheated oven until golden brown and fragrant, 8 to 10 minutes. Chop coarsely.",
+        "Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in 1/4 cup bourbon, egg, and vanilla extract until batter just combined. Fold in flour, 1/2 cup caramel candies, and salt.",
+        "Grease a 9x13-inch baking pan with cooking spray. Spread batter evenly in the pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool, about 15 minutes.",
+        "Heat 1/3 cup caramel candies in a double boiler over medium-high heat until soft and malleable, about 5 minutes. Pour in heavy cream and 1 tablespoon bourbon; stir constantly until combined. Remove from heat and cool slightly, 5 to 10 minutes.",
+        "Drizzle or spread caramel sauce over the cooled blondies. Scatter chopped walnuts on top. Sprinkle smoked salt over walnuts."
+    ],
+    "ingredients": [
+        "3/4 cup red walnuts (such as Sanguinetti\u2122)",
+        "1 cup packed brown sugar",
+        "1/2 cup butter, at room temperature",
+        "1/4 cup bourbon",
+        "1 egg, at room temperature",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup soft caramel candies",
+        "1/2 teaspoon salt",
+        "cooking spray",
+        "Caramel Sauce:",
+        "1/3 cup soft caramel candies",
+        "1 tablespoon heavy whipping cream",
+        "1 tablespoon bourbon",
+        "1 teaspoon smoked sea salt (such as Maldon\u00ae) (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Salted Caramel Red Walnut Blondies",
+    "url": "http://allrecipes.com/recipe/256130/bourbon-salted-caramel-red-walnut-blo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-sausage.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-sausage.json
new file mode 100644
index 000000000..bf3d9b3ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-sausage.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package little smokie sausages",
+        "1/2 cup packed brown sugar",
+        "3/8 cup cocktail sauce",
+        "1/2 cup bourbon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Sausage",
+    "url": "http://allrecipes.com/recipe/15556/bourbon-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-sloe-gin-cocktail-200750.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-sloe-gin-cocktail-200750.json
new file mode 100644
index 000000000..1a423906c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-sloe-gin-cocktail-200750.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a blender, blend cracked ice, bourbon, lemon juice, sloe gin and sugar for 20 seconds. Pour into a chilled 6-ounce stemmed glass."
+    ],
+    "ingredients": [
+        "1/2 cup cracked ice",
+        "1 jigger (1 1/2 ounces) bourbon",
+        "2 tablespoons lemon juice",
+        "1/2 pony (1/2 ounce) sloe gin",
+        "2 teaspoons superfine granulated sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Backyard BBQ",
+        "Spirit",
+        "Summer",
+        "Party",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Bourbon Sloe Gin Cocktail",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-sloe-gin-cocktail-200750"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-slush.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-slush.json
new file mode 100644
index 000000000..9bec7f772
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-slush.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.",
+        "Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda."
+    ],
+    "ingredients": [
+        "1 (6 ounce) can frozen orange juice concentrate",
+        "1 (12 ounce) can frozen lemonade concentrate",
+        "1 (46 fluid ounce) can pineapple juice",
+        "1 1/2 cups white sugar",
+        "2 cups strong brewed black tea",
+        "2 cups bourbon whiskey",
+        "1 (2 liter) bottle lemon-lime flavored carbonated beverage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Slush",
+    "url": "http://allrecipes.com/recipe/27120/bourbon-slush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-spiked-pumpkin-pecan-bundt-ca.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-spiked-pumpkin-pecan-bundt-ca.json
new file mode 100644
index 000000000..dbac9702e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-spiked-pumpkin-pecan-bundt-ca.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.",
+        "Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.",
+        "Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.",
+        "Bake 60 to 70 minutes until toothpick inserted in center comes out clean.",
+        "Let stand 15 minutes.",
+        "Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.",
+        "Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans."
+    ],
+    "ingredients": [
+        "Cake:",
+        "1 cup brown sugar",
+        "1/2 cup Stevia In The Raw\u00ae",
+        "1 cup canola oil",
+        "3 large eggs",
+        "1 (15 ounce) can 100% pure pumpkin puree",
+        "3 cups all-purpose flour",
+        "1 tablespoon pumpkin pie spice",
+        "2 teaspoons baking powder",
+        "Sauce:",
+        "1 cup caramel ice cream topping",
+        "2 tablespoons bourbon whiskey or apple juice",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon-Spiked Pumpkin Pecan Bundt Cake",
+    "url": "http://allrecipes.com/recipe/256472/bourbon-spiked-pumpkin-pecan-bundt-ca/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-street-new-york-strip-steak.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-street-new-york-strip-steak.json
new file mode 100644
index 000000000..7ed344717
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-street-new-york-strip-steak.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.",
+        "Preheat grill to high heat, and lightly oil grate.",
+        "Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness."
+    ],
+    "ingredients": [
+        "2 (6 ounce) boneless New York strip steaks",
+        "3 cups bourbon whiskey",
+        "1 cup dark brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Street New York Strip Steak",
+    "url": "http://allrecipes.com/recipe/30644/bourbon-street-new-york-strip-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-street-rib-eye-steak.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-street-rib-eye-steak.json
new file mode 100644
index 000000000..4200aec43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-street-rib-eye-steak.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.",
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "2/3 cup bourbon whiskey",
+        "1/2 cup soy sauce",
+        "1/4 cup packed brown sugar",
+        "3 tablespoons Worcestershire sauce",
+        "2 tablespoons lemon juice",
+        "4 (6 ounce) beef rib-eye steaks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Street Rib-Eye Steak",
+    "url": "http://allrecipes.com/recipe/201851/bourbon-street-rib-eye-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-sweet-potato-puree-with-buttered-pecans-14465.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-sweet-potato-puree-with-buttered-pecans-14465.json
new file mode 100644
index 000000000..e23e70816
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-sweet-potato-puree-with-buttered-pecans-14465.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour.",
+        "When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and pur\u00e9e 30 seconds. Transfer pur\u00e9e to a large bowl. Pur\u00e9e remaining potatoes in food processor until completely smooth and transfer to bowl. Stir pur\u00e9e until combined well and season with salt and pepper. Transfer pur\u00e9e to a 2-quart gratin dish or other shallow baking dish. Pur\u00e9e may be made 2 days ahead and chilled, covered. Bring pur\u00e9e to room temperature before proceeding.",
+        "Reduce temperature to 325\u00b0 F.",
+        "In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.",
+        "Arrange pecans on top of pur\u00e9e and sprinkle with brown sugar. Bake pur\u00e9e in upper third of oven until heated through and pecans are slightly browned, about 30 minutes."
+    ],
+    "ingredients": [
+        "6 pounds sweet potatoes (about 6 large)",
+        "3 tablespoons bourbon",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "2 cups pecan halves (about 8 ounces)",
+        "1 teaspoon coarse salt",
+        "2 tablespoons packed dark brown sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Food Processor",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Pecan",
+        "Sweet Potato/Yam",
+        "Gourmet"
+    ],
+    "title": "Bourbon Sweet-Potato Pur\u00e9e with Buttered Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-sweet-potato-puree-with-buttered-pecans-14465"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-vanilla-extract.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-vanilla-extract.json
new file mode 100644
index 000000000..d050f2dbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-vanilla-extract.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Pour bourbon into a sealable jar and place vanilla beans in the bourbon. Seal the jar and store in a cool, dark place, shaking occasionally, for 8 weeks."
+    ],
+    "ingredients": [
+        "3 cups bourbon",
+        "9 vanilla beans, split lengthwise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Vanilla Extract",
+    "url": "http://allrecipes.com/recipe/240345/bourbon-vanilla-extract/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-walnut-sweet-potato-mash-240406.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-walnut-sweet-potato-mash-240406.json
new file mode 100644
index 000000000..998baffbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-walnut-sweet-potato-mash-240406.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until coarse puree forms.",
+        "Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally. Gradually stir hot cream mixture into hot potatoes. Stir in syrup, bourbon, and all spices. Season with salt and pepper. DO AHEAD: Can be prepared 1 day ahead. Cover and chill. Rewarm in microwave. Sprinkle nuts over and serve."
+    ],
+    "ingredients": [
+        "4 pounds red-skinned sweet potatoes (yams)",
+        "1/2 cup whipping cream",
+        "6 tablespoons (3/4 cup) butter",
+        "1/4 cup pure maple syrup",
+        "2 tablespoons bourbon",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 teaspoon ground allspice",
+        "3/4 teaspoon ground nutmeg",
+        "1 cup walnuts, toasted, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Side",
+        "Roast",
+        "Thanksgiving",
+        "Vegetarian",
+        "High Fiber",
+        "Walnut",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Maple Syrup",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bourbon-Walnut Sweet Potato Mash",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-walnut-sweet-potato-mash-240406"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-whipped-cream-106039.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-whipped-cream-106039.json
new file mode 100644
index 000000000..fdc60f4db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-whipped-cream-106039.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large mixer bowl, place all the ingredients and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.)",
+        "Beat the mixture until soft peaks from when the beater is raised or the cream mounds softly when dropped from a spoon. Do not overbeat.",
+        "Refrigerated, 2 to 3 days."
+    ],
+    "ingredients": [
+        "1 liquid cup heavy cream, cold",
+        "1/2 teaspoon sugar",
+        "1/4 teaspoons pure vanilla extract",
+        "1 tablespoon bourbon",
+        "optional: Cobasan (only if cream is not ultrapasteurized)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Bourbon",
+        "Milk/Cream",
+        "Mixer",
+        "Dairy",
+        "Dessert",
+        "Fall",
+        "Chill"
+    ],
+    "title": "Bourbon Whipped Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/bourbon-whipped-cream-106039"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-whipped-cream.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-whipped-cream.json
new file mode 100644
index 000000000..a528bf011
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-whipped-cream.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve."
+    ],
+    "ingredients": [
+        "1 cup heavy whipping cream",
+        "2 tablespoons white sugar",
+        "1 1/2 tablespoons premium bourbon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Whipped Cream",
+    "url": "http://allrecipes.com/recipe/16284/bourbon-whipped-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-whiskey-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-whiskey-bbq-sauce.json
new file mode 100644
index 000000000..319d6fadf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-whiskey-bbq-sauce.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.",
+        "Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce."
+    ],
+    "ingredients": [
+        "1/2 onion, minced",
+        "4 cloves garlic, minced",
+        "3/4 cup bourbon whiskey",
+        "1/2 teaspoon ground black pepper",
+        "1/2 tablespoon salt",
+        "2 cups ketchup",
+        "1/4 cup tomato paste",
+        "1/3 cup cider vinegar",
+        "2 tablespoons liquid smoke flavoring",
+        "1/4 cup Worcestershire sauce",
+        "1/2 cup packed brown sugar",
+        "1/3 teaspoon hot pepper sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Whiskey BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/16115/bourbon-whiskey-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bourbon-wieners.json b/serverless-fleets/data/input/inferencing/recipes/bourbon-wieners.json
new file mode 100644
index 000000000..cfc323d19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bourbon-wieners.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until the brown sugar has dissolved and sauce is bubbly, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package hot dogs, cut into bite-size pieces",
+        "1/2 cup bourbon whiskey",
+        "1/2 cup ketchup",
+        "1/2 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bourbon Wieners",
+    "url": "http://allrecipes.com/recipe/221048/bourbon-wieners/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boursin-and-bacon-on-cracked-pepper-bread-102921.json b/serverless-fleets/data/input/inferencing/recipes/boursin-and-bacon-on-cracked-pepper-bread-102921.json
new file mode 100644
index 000000000..2ebf6518e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boursin-and-bacon-on-cracked-pepper-bread-102921.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Spread each of 4 slices of bread with 3 ounces of Boursin cheese.",
+        "Cut each bacon slice in half lengthwise. Place 2 pieces of bacon (4 halves) on top of each of the Boursin-prepared slices of bread.",
+        "Cover each prepared half with another slice of bread.",
+        "Evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 1-2 minutes. Carefully turn and cook until second side is golden, about 1-2 minutes more."
+    ],
+    "ingredients": [
+        "12 ounces Boursin cheese",
+        "8 slices cooked bacon",
+        "8 slices cracked pepper bread or any rustic country bread",
+        "1 tablespoon softened lightly salted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Cheese",
+        "Pork",
+        "Back to School",
+        "Bacon",
+        "Fall"
+    ],
+    "title": "Boursin and Bacon on Cracked Pepper Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/boursin-and-bacon-on-cracked-pepper-bread-102921"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boursin-cheese-mashed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/boursin-cheese-mashed-potatoes.json
new file mode 100644
index 000000000..d3a5bd249
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boursin-cheese-mashed-potatoes.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Drain and return potatoes to the pot.",
+        "Pour buttermilk over the potatoes and mash until creamy. Stir cheese into the potatoes until melted completely and smooth."
+    ],
+    "ingredients": [
+        "4 pounds potatoes, peeled and cubed",
+        "1 quart buttermilk",
+        "1 (8 ounce) container garlic-and-herb spreadable cheese (such as Boursin\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boursin\u00ae Cheese Mashed Potatoes",
+    "url": "http://allrecipes.com/recipe/242042/boursin-cheese-mashed-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boursin-style-cheese-spread.json b/serverless-fleets/data/input/inferencing/recipes/boursin-style-cheese-spread.json
new file mode 100644
index 000000000..1c7c949a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boursin-style-cheese-spread.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Mix cream cheese, garlic salt, and chervil together in a bowl until smooth."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "3/4 teaspoon garlic salt",
+        "3/4 teaspoon dried chervil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boursin\u00ae-Style Cheese Spread",
+    "url": "http://allrecipes.com/recipe/242044/boursin-style-cheese-spread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bous-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bous-chicken.json
new file mode 100644
index 000000000..5b5a79c57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bous-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium pot with a lid, blend together mustard, sugar, soy sauce, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil.",
+        "Add the chicken pieces, and turn down the heat.  Place the lid slightly ajar on the pot.  Simmer for approximately 45 minutes, or till the chicken is no longer pink and the juices run clear."
+    ],
+    "ingredients": [
+        "1/4 cup prepared mustard",
+        "1/4 cup white sugar",
+        "1/4 cup soy sauce",
+        "1/4 cup distilled white vinegar",
+        "1 cup ketchup",
+        "1 cup water",
+        "1 (3 pound) whole chicken"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bou's Chicken",
+    "url": "http://allrecipes.com/recipe/8534/bous-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-thai-pasta-with-shrimp-66.json b/serverless-fleets/data/input/inferencing/recipes/bow-thai-pasta-with-shrimp-66.json
new file mode 100644
index 000000000..6ae98a436
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-thai-pasta-with-shrimp-66.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil. Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and refrigerate.)",
+        "Bring pot of salted water to boil. Add pasta and cook until just tender. Place shrimp in colander. Pour pasta into colander. Drain. Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat. Divide between plates and serve."
+    ],
+    "ingredients": [
+        "3 large garlic cloves, crushed",
+        "2 tablespoons minced fresh ginger",
+        "1 bunch fresh cilantro, stemmed (about 2 cups)",
+        "1/4 cup dry-roasted peanuts",
+        "1/2 teaspoon dried crushed red pepper",
+        "1/2 cup peanut oil",
+        "8 ounces bow tie pasta",
+        "12 ounces cooked peeled deveined medium shrimp",
+        "4 green onions, chopped (including green tops)",
+        "3 tablespoons fresh lime juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Herb",
+        "Pasta",
+        "Shellfish",
+        "Shrimp"
+    ],
+    "title": "Bow Thai Pasta with Shrimp",
+    "url": "http://www.epicurious.com/recipes/food/views/bow-thai-pasta-with-shrimp-66"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-cookies.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-cookies.json
new file mode 100644
index 000000000..6f9644885
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the eggs, vanilla, vegetable oil, 1 teaspoon of the sugar, and the flour and salt in the bowl of an electric mixer fitted with the paddle and blend on low speed until incorporated. Then beat on high speed for  5 minutes.",
+        "Remove the paddle and scrape the batter down the sides of the bowl. Rest the dough in the bowl, covered, until soft and spongy outside, about 1 hour. Then remove it from the bowl, it will be  sticky, and make a ball out of it.",
+        "Preheat oven to 350 degrees F (175 degrees C) and grease 2 baking sheets.",
+        "Sprinkle a work surface with the 1 cup sugar, about 1/8 inch deep. Place the dough in the center, flatten it slightly with a rolling pin and sprinkle the dough liberally with sugar.",
+        "Roll the dough to a thickness of 1/8 inch, a rectangle about 18 by 12 inches. Then, using a pastry cutter or a dull knife, cut out the dough into strips 3/4 inch wide and 2 inches long. Lift each strip, twist in the middle to make a bow tie and place on the cookie sheets, leaving 1/2 inch between each strip.",
+        "Bake the cookies for 25 to 30 minutes on the middle rack of the oven, until the cookies are hard to the touch on all corners and golden brown. (If using 1 oven, put the cookie sheets on the top and center racks, then switch them midway). To test for doneness, break a cookie in half. If it is doughy or too soft, it is not done yet. Return to the oven for a few minutes more."
+    ],
+    "ingredients": [
+        "5 eggs",
+        "1/2 teaspoon vanilla extract",
+        "3/4 cup vegetable oil",
+        "1 cup white sugar",
+        "2 1/3 cups all-purpose flour",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bow Tie Cookies",
+    "url": "http://allrecipes.com/recipe/11315/bow-tie-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-salad-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-salad-recipe.json
new file mode 100644
index 000000000..d4c96ae79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-salad-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Add the pasta to a large pot of boiling salted water. Set a timer and cook the pasta for 3 minutes less than it says on the back of the box. When the timer goes off, add the edamame and carrots and cook for 2 minutes longer. Next add the broccoli, and continue boiling for 1 more minute. Drain the pasta and veggies in a colander in the sink. Rinse well under cold water to stop the cooking. Make sure to drain off all the liquid. Add the pasta mixture to the large bowl along with the shredded cheese and cherry tomatoes.",
+        "In a small bowl, whisk together the oil and vinegar. Then whisk in the mayonnaise, sugar, garlic and some salt and pepper. Add the dressing to the salad and toss well. Fold in the green onions. Serve immediately, or cover with plastic wrap and chill for 2 hours before serving."
+    ],
+    "ingredients": [
+        "1 pound bowtie pasta",
+        "Kosher salt",
+        "1 cup frozen edamame (out of the pods)",
+        "2 carrots, sliced into 1/2-inch chunks",
+        "One 12-ounce broccoli crown, cut into bite-size florets",
+        "1 cup shredded part-skim mozzarella",
+        "1 cup grape tomatoes, halved (preferably yellow and red)",
+        "3 tablespoons olive oil",
+        "2 tablespoons red wine vinegar",
+        "1/3 cup mayonnaise",
+        "1 teaspoon sugar",
+        "1 large clove garlic, minced",
+        "Freshly ground black pepper",
+        "3 green onions, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Broccoli Side Dish",
+        "Broccoli",
+        "Vegetable",
+        "Tomato Side Dish",
+        "Tomato",
+        "Pasta Salad",
+        "Beans and Legumes",
+        "Edamame Recipes",
+        "Cheese"
+    ],
+    "title": "Bow Tie Pasta Salad",
+    "url": "http://www.foodnetwork.com/recipes/jamie-deen/bow-tie-pasta-salad-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-salad.json
new file mode 100644
index 000000000..86f7a2498
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-salad.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.",
+        "Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.",
+        "Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.",
+        "Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.",
+        "Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.",
+        "Refrigerate 3 hours to overnight before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package bow-tie pasta (farfalle)",
+        "1 (12 ounce) bag broccoli florets",
+        "1 (10 ounce) basket cherry or grape tomatoes",
+        "1 bunch green onions, sliced",
+        "1/2 cup chopped celery",
+        "1/2 red bell pepper, chopped",
+        "1/2 green bell pepper, chopped",
+        "2 cups creamy salad dressing (such as Miracle Whip\u00ae)",
+        "1/3 cup grated Parmesan cheese",
+        "1/4 cup white sugar",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bow-Tie Pasta Salad",
+    "url": "http://allrecipes.com/recipe/220413/bow-tie-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-broccoli-garlic.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-broccoli-garlic.json
new file mode 100644
index 000000000..6621b3fc2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-broccoli-garlic.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.",
+        "Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.",
+        "Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "3 cloves garlic, minced",
+        "3 tablespoons freshly squeezed lemon juice",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1 (8 ounce) package farfalle (bow tie) pasta",
+        "1 head broccoli, cut into florets",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bow Tie Pasta with Broccoli, Garlic, and Lemon",
+    "url": "http://allrecipes.com/recipe/108980/bow-tie-pasta-with-broccoli-garlic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-red-pepper-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-red-pepper-sauce.json
new file mode 100644
index 000000000..88502fadf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-red-pepper-sauce.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan.  Cover.  Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.",
+        "Stir in tomato paste, vinegar, and honey; remove from heat.  Puree mixture in a blender or food processor.",
+        "Meanwhile, cook pasta as directed on package.  Drain.",
+        "Mix together pasta, red pepper sauce, peas, and parsley."
+    ],
+    "ingredients": [
+        "2 cups red bell pepper, chopped",
+        "1/2 cup chicken broth",
+        "1 tablespoon chopped fresh oregano",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 tablespoon tomato paste",
+        "1 tablespoon balsamic vinegar",
+        "1 teaspoon honey",
+        "2 cups bow tie pasta",
+        "1 cup blanched green peas",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bow-Tie Pasta With Red Pepper Sauce",
+    "url": "http://allrecipes.com/recipe/11886/bow-tie-pasta-with-red-pepper-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-sausage-and-sweet.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-sausage-and-sweet.json
new file mode 100644
index 000000000..f4acbf6ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-sausage-and-sweet.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear.  Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.",
+        "Toss pasta with sausage sauce and serve."
+    ],
+    "ingredients": [
+        "1 pound Italian sausage, cut into 1/2 inch pieces",
+        "2 green bell peppers, chopped",
+        "8 ounces farfalle pasta",
+        "1/2 cup beef broth",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bow Tie Pasta with Sausage and Sweet Peppers",
+    "url": "http://allrecipes.com/recipe/19908/bow-tie-pasta-with-sausage-and-sweet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-sausage-peas-and.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-sausage-peas-and.json
new file mode 100644
index 000000000..91610c5d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-sausage-peas-and.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat 2 tablespoons olive oil in a large skillet over high heat; cook and stir sausage in the hot oil, breaking up any large chunks, until browned and crumbly, about 5 minutes. Transfer cooked sausage to a plate.",
+        "Heat 2 more tablespoons olive oil in the same large skillet over medium heat; cook and stir mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated, about 8 minutes.",
+        "Stir peas into mushroom mixture and cook until peas are warmed, about 2 minutes. Return sausage to mushroom mixture; cook and stir until flavors have blended and sausage is heated, about 3 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain pasta, reserving 1/2 cup pasta water. Return pasta to pot and stir in sausage-mushroom mixture; cook and stir, adding reserved pasta water as needed, until mixture is evenly mixed, about 5 minutes.",
+        "Drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Add Parmesan cheese; toss to combine."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil, divided",
+        "1 pound Italian sausage, casings removed",
+        "1 (10 ounce) package portobello mushrooms, sliced",
+        "3/4 teaspoon sea salt, or more to taste, divided",
+        "3/4 teaspoon freshly ground black pepper, divided",
+        "1 (10 ounce) package frozen peas, partially thawed",
+        "1 (16 ounce) package farfalle (bow-tie) pasta",
+        "1/2 cup Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bow-Tie Pasta with Sausage, Peas, and Mushrooms",
+    "url": "http://allrecipes.com/recipe/234501/bow-tie-pasta-with-sausage-peas-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-tomato-tuna-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-tomato-tuna-sauce.json
new file mode 100644
index 000000000..eae5d2e14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta-with-tomato-tuna-sauce.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.",
+        "Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.",
+        "Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.",
+        "Place the skillet back over medium heat. Add the beans, and mash.  Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.",
+        "Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese.  Bake in preheated oven until the cheese melts, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package farfalle (bow tie) pasta",
+        "1 tablespoon olive oil",
+        "1/2 cup whole wheat bread crumbs",
+        "1 tablespoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1 tablespoon lemon zest",
+        "1 (15 ounce) can canned beans",
+        "1 (5 ounce) can tuna, drained",
+        "2 cups tomato sauce",
+        "3/4 cup grated Parmesan cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bow Tie Pasta with Tomato Tuna Sauce",
+    "url": "http://allrecipes.com/recipe/168248/bow-tie-pasta-with-tomato-tuna-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta.json
new file mode 100644
index 000000000..a3e1be412
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-pasta.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large skillet, cook sausage links according to package directions; drain and cut into 1/2-inch slices. Set aside.  Meanwhile, cook pasta according to package directions.",
+        "In the same skillet, heat oil and saut\u00e9 zucchini, tomatoes, onion and garlic until tender. Add sausage, stir until heated through. Drain pasta; add to sausage mixture. Season to taste and serve."
+    ],
+    "ingredients": [
+        "1 (19 ounce) package Johnsonville\u00ae Mild Italian Sausage Links",
+        "1 (16 ounce) package bow tie pasta",
+        "3 tablespoons olive oil",
+        "1 medium zucchini, thinly sliced",
+        "15 cherry tomatoes, halved",
+        "1 medium onion, cut into thin wedges",
+        "3 cloves garlic, minced",
+        "Salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bow Tie Pasta",
+    "url": "http://allrecipes.com/recipe/218857/bow-tie-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-tie-skillet-alfredo.json b/serverless-fleets/data/input/inferencing/recipes/bow-tie-skillet-alfredo.json
new file mode 100644
index 000000000..0b7001f7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-tie-skillet-alfredo.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.",
+        "Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.",
+        "Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.",
+        "When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!"
+    ],
+    "ingredients": [
+        "12 ounces bow-tie pasta (farfalle)",
+        "2 boneless, skinless chicken breasts",
+        "Salt and freshly ground black pepper",
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "2 cloves garlic, minced",
+        "1/2 cup low-sodium chicken broth, plus more if needed for thinning",
+        "1/2 cup half-and-half",
+        "1/4 cup heavy cream",
+        "1 cup good-quality grated Parmesan",
+        "1 cup halved grape tomatoes",
+        "4 ounces baby spinach",
+        "2 tablespoons fresh parsley, minced"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Pasta Recipes",
+        "Alfredo",
+        "Spinach",
+        "Vegetable",
+        "Chicken",
+        "Poultry Recipes",
+        "Cheese",
+        "Parmesan Cheese Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Bow-Tie Skillet Alfredo",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/bow-tie-skillet-alfredo"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-ties-with-bacon-onion-and-tomato-12724.json b/serverless-fleets/data/input/inferencing/recipes/bow-ties-with-bacon-onion-and-tomato-12724.json
new file mode 100644
index 000000000..037882356
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-ties-with-bacon-onion-and-tomato-12724.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 tablespoon of fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring, until it is golden brown. In a kettle of salted boiling water cook the pasta until it is al dente. While the pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley and the bacon. Drain the pasta well, add it to the sauce, and toss it well. Add the Parmesan and toss the pasta well."
+    ],
+    "ingredients": [
+        "4 slices of bacon, chopped fine",
+        "2 tablespoons olive oil",
+        "1 large onion, chopped",
+        "1/2 pound large farfalle (bow tie pasta)",
+        "1 tomato (about 1/2 pound), chopped",
+        "1/4 cup water",
+        "1/4 teaspoon dried hot red pepper flakes, or to taste",
+        "1/3 cup finely chopped fresh parsley leaves",
+        "1/4 cup freshly grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Pasta",
+        "Pork",
+        "Tomato",
+        "Quick & Easy",
+        "Parmesan",
+        "Bacon",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Bow Ties with Bacon, Onion, and Tomato",
+    "url": "http://www.epicurious.com/recipes/food/views/bow-ties-with-bacon-onion-and-tomato-12724"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-ties-with-peas-lemon-and-mint-12068.json b/serverless-fleets/data/input/inferencing/recipes/bow-ties-with-peas-lemon-and-mint-12068.json
new file mode 100644
index 000000000..61ad04597
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-ties-with-peas-lemon-and-mint-12068.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.",
+        "While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint."
+    ],
+    "ingredients": [
+        "1/3 cup finely chopped shallot",
+        "1 tablespoon unsalted butter",
+        "2 teaspoons fresh lemon juice",
+        "1/4 cup dry white wine or vermouth",
+        "3/4 cup low-salt chicken broth",
+        "1/4 cup heavy cream",
+        "1/2 cup cooked fresh peas or thawed frozen",
+        "1/4 teaspoon freshly grated lemon zest",
+        "3 tablespoons freshly grated Parmesan cheese",
+        "1/2 pound bow-tie pasta",
+        "1/4 cup julienne strips fresh mint leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Citrus",
+        "Dairy",
+        "Herb",
+        "Pasta",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Lemon",
+        "Mint",
+        "Pea",
+        "Summer",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bow Ties with Peas, Lemon, and Mint",
+    "url": "http://www.epicurious.com/recipes/food/views/bow-ties-with-peas-lemon-and-mint-12068"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bow-ties-zucchini-carrots-and-chic.json b/serverless-fleets/data/input/inferencing/recipes/bow-ties-zucchini-carrots-and-chic.json
new file mode 100644
index 000000000..2b18d1dd0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bow-ties-zucchini-carrots-and-chic.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.",
+        "Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.",
+        "Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/21848.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "12 cloves garlic, pressed and divided",
+        "4 zucchini, thinly sliced",
+        "salt and pepper to taste",
+        "1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces",
+        "1 pound carrots, peeled and thinly sliced",
+        "1 (16 ounce) package uncooked farfalle (bow tie) pasta",
+        "1/4 cup butter",
+        "1 (14 ounce) can chicken broth",
+        "3/4 cup water",
+        "1 (.18 ounce) packet chicken bouillon granules",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bow Ties, Zucchini, Carrots, and Chicken",
+    "url": "http://allrecipes.com/recipe/82214/bow-ties-zucchini-carrots-and-chic/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bowl-full-of-cherry-ham-glaze.json b/serverless-fleets/data/input/inferencing/recipes/bowl-full-of-cherry-ham-glaze.json
new file mode 100644
index 000000000..cffe71891
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bowl-full-of-cherry-ham-glaze.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.",
+        "Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1071810.jpg",
+    "ingredients": [
+        "2 cups cherry preserves",
+        "1/2 cup red wine",
+        "2 tablespoons brown sugar",
+        "2 teaspoons ground allspice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "\"Bowl Full of Cherry\" Ham Glaze",
+    "url": "http://allrecipes.com/recipe/220952/bowl-full-of-cherry-ham-glaze/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bowl-of-oatmeal-cookie.json b/serverless-fleets/data/input/inferencing/recipes/bowl-of-oatmeal-cookie.json
new file mode 100644
index 000000000..a82b2478d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bowl-of-oatmeal-cookie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat egg in a microwave-safe bowl; add 1 cup plus 3 tablespoons milk, oats, raisins, brown sugar, vanilla extract, butter, cinnamon, and salt and mix well.",
+        "Microwave on high for 1 minute; stir and microwave for 1 minute more. Stir oatmeal and microwave until cooked, about 1 minute more."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1 cup milk",
+        "3 tablespoons milk",
+        "2/3 cup quick-cooking oats",
+        "2 tablespoons raisins, or to taste (optional)",
+        "1 tablespoon brown sugar",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon butter, or to taste",
+        "1/4 teaspoon ground cinnamon",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bowl of Oatmeal Cookie",
+    "url": "http://allrecipes.com/recipe/239215/bowl-of-oatmeal-cookie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bowl-of-red-chili.json b/serverless-fleets/data/input/inferencing/recipes/bowl-of-red-chili.json
new file mode 100644
index 000000000..f5a1101e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bowl-of-red-chili.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large saut\u00e9 pan over medium heat, warm the olive oil. Add the beef and brown, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes. Using a slotted spoon, transfer the meat to a slow cooker.",
+        "Add the garlic, cumin, oregano, chili powder, masa harina, stock, tomatoes, salt and pepper to the slow cooker and stir to combine. Cover and cook on high for 6 hours according to the manufacturer's instructions."
+    ],
+    "ingredients": [
+        "3 Tbs. olive oil",
+        "3 lb. coarsely ground beef chuck",
+        "4 garlic cloves, minced",
+        "1 Tbs. ground cumin",
+        "1 Tbs. dried oregano",
+        "1\u20444 cup chili powder",
+        "1\u20444 cup masa harina",
+        "2 cups beef stock",
+        "1 cup pureed tomatoes",
+        "Salt and freshly ground pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Bowl of Red Chili",
+    "url": "http://www.williams-sonoma.com/recipe/bowl-of-red-chili.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bowler-beef-marinade.json b/serverless-fleets/data/input/inferencing/recipes/bowler-beef-marinade.json
new file mode 100644
index 000000000..44bd5ef45
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bowler-beef-marinade.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours."
+    ],
+    "ingredients": [
+        "3/4 cup soy sauce",
+        "1/4 cup rice wine vinegar",
+        "1/3 cup olive oil",
+        "1/3 cup orange juice",
+        "2 tablespoons minced fresh ginger root",
+        "2 tablespoons minced garlic",
+        "1 1/2 tablespoons ground mustard",
+        "1 1/2 tablespoons brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bowler Beef Marinade",
+    "url": "http://allrecipes.com/recipe/50673/bowler-beef-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bowtie-pasta.json b/serverless-fleets/data/input/inferencing/recipes/bowtie-pasta.json
new file mode 100644
index 000000000..566426fb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bowtie-pasta.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large pot of boiling salted water cook farfalle until al dente. Drain.",
+        "Meanwhile, in a large skillet saute onion in butter or margarine until soft and tender. Add prosciutto and saute with onion 2 minutes. Add dry white wine and let simmer for 2 additional minutes. Add thawed tomatoes, peas, and ground black pepper; stir well. Cover and simmer for 10 minutes.",
+        "In a large bowl toss drained farfalle pasta with prosciutto mixture. Serve warm."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package farfalle pasta",
+        "1/4 pound thinly sliced prosciutto, chopped",
+        "3/4 cup dry white wine",
+        "1 pound tomatoes, seeded and diced",
+        "1 cup frozen green peas, thawed",
+        "1/4 cup butter",
+        "1/2 cup finely diced onion",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bowtie Pasta",
+    "url": "http://allrecipes.com/recipe/12005/bowtie-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bowties-and-broccoli.json b/serverless-fleets/data/input/inferencing/recipes/bowties-and-broccoli.json
new file mode 100644
index 000000000..7ea63f93c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bowties-and-broccoli.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes, until al dente. Drain, reserving 1/4 cup pasta water.",
+        "Place broccoli in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender.",
+        "Heat the oil in a skillet over medium heat. Stir in garlic, and cook 1 minute, or until golden brown.",
+        "In a bowl, toss together the pasta, reserved pasta water, broccoli, garlic, remaining oil, and cheese. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 pound dry farfalle (bow tie) pasta",
+        "4 cups broccoli florets",
+        "1/4 cup olive oil",
+        "4 cloves garlic, sliced",
+        "1 cup grated Pecorino Romano cheese",
+        "salt to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bowties and Broccoli",
+    "url": "http://allrecipes.com/recipe/83420/bowties-and-broccoli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bowties-and-italian-sausage.json b/serverless-fleets/data/input/inferencing/recipes/bowties-and-italian-sausage.json
new file mode 100644
index 000000000..80fb27d42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bowties-and-italian-sausage.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until about halfway cooked, 5 to 6 minutes; drain.",
+        "Heat olive oil in a skillet over medium heat; cook and stir sausage in the hot oil until browned and cooked through, 5 to 10 minutes. Add red bell pepper and onion; cook and stir until onion is softened, 5 to 10 minutes.",
+        "Stir tomatoes, beef broth, and Italian seasoning through the sausage mixture; bring to a simmer. Add bow-tie pasta to the sausage-broth mixture; simmer until pasta is cooked yet firm to the bite, 5 to 6 more minutes."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package bow-tie pasta",
+        "1 tablespoon olive oil",
+        "18 ounces sweet Italian sausage, cut into bite-sized pieces",
+        "2 red bell pepper, chopped",
+        "1 onion, chopped",
+        "1 (14 ounce) can diced tomatoes",
+        "1 (14 ounce) can beef broth",
+        "1/2 teaspoon Italian seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bowties and Italian Sausage",
+    "url": "http://allrecipes.com/recipe/231570/bowties-and-italian-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boxty-51146010.json b/serverless-fleets/data/input/inferencing/recipes/boxty-51146010.json
new file mode 100644
index 000000000..1cb277379
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boxty-51146010.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a bowl, whisk together the egg with the cream. Add the potato and flour, season with salt and pepper, and stir to mix. The mixture will be slightly runny.",
+        "Melt the butter in a frying pan over medium heat. Add the potato mixture and cook for 8 to 10 minutes on each side, until the surface is golden brown and the potato is cooked through. Remove to a serving plate and cut into wedges to serve."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1/4 cup (50ml) light (single) cream",
+        "9 ounces (250g) baking or russet (floury) potatoes, peeled and coarsely grated",
+        "2 tablespoons (15g) all-purpose (plain) flour",
+        "Salt and freshly ground black pepper",
+        "2 tablespoons (25g) butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Breakfast",
+        "Brunch",
+        "Side",
+        "Fry",
+        "Vegetarian",
+        "Quick & Easy",
+        "St. Patrick's Day",
+        "Root Vegetable",
+        "Pan-Fry",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Boxty",
+    "url": "http://www.epicurious.com/recipes/food/views/boxty-51146010"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boxty-with-liver-and-bacon.json b/serverless-fleets/data/input/inferencing/recipes/boxty-with-liver-and-bacon.json
new file mode 100644
index 000000000..6abd97e49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boxty-with-liver-and-bacon.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Sift self-rising flour into a bowl; stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper.",
+        "Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet; cook until golden brown, 3 to 4 minutes per side. Repeat 3 times with remaining butter, oil, and potato mixture. Stack potato pancakes on a plate and keep warm.",
+        "Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.",
+        "Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.",
+        "Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.",
+        "Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.",
+        "Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper."
+    ],
+    "ingredients": [
+        "1 cup self-rising flour",
+        "5 tablespoons milk",
+        "1 pound potatoes, peeled and coarsely grated",
+        "salt and freshly ground black pepper to taste",
+        "2 tablespoons butter, divided",
+        "2 tablespoons vegetable oil, divided",
+        "3 tablespoons all-purpose flour",
+        "1 teaspoon dried mixed herbs",
+        "8 ounces lamb's liver, cut into thin strips",
+        "8 slices bacon",
+        "6 ounces shredded cabbage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boxty with Liver and Bacon",
+    "url": "http://allrecipes.com/recipe/256994/boxty-with-liver-and-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boxty.json b/serverless-fleets/data/input/inferencing/recipes/boxty.json
new file mode 100644
index 000000000..d7703ddd1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boxty.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.",
+        "Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.",
+        "Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side."
+    ],
+    "ingredients": [
+        "1/2 pound potatoes, unpeeled",
+        "1 1/2 cups buttermilk",
+        "1/2 pound potatoes, peeled and grated",
+        "1 3/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "salt and ground black pepper to taste",
+        "2 tablespoons butter, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boxty",
+    "url": "http://allrecipes.com/recipe/111190/boxty/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boy-oh-boy-black-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/boy-oh-boy-black-bean-salad.json
new file mode 100644
index 000000000..871049695
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boy-oh-boy-black-bean-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium-high heat. Cook and stir onion with salt in the hot oil until onion is lightly browned, 10 to 15 minutes. Stir crushed red pepper, black pepper, and garlic into onion; cook until garlic is fragrant, about 1 minute.",
+        "Stir black beans and tomatoes into onion mixture and cook until mixture is heated through, about 5 minutes. Remove from heat. Add spinach and cover to allow spinach to wilt, about 3 minutes. Toss and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "1 onion, thinly sliced",
+        "1 teaspoon kosher salt",
+        "1/2 teaspoon red pepper flakes",
+        "1/2 teaspoon ground black pepper",
+        "2 cloves garlic, chopped",
+        "1 (15 ounce) can black beans, drained",
+        "1 (10 ounce) can diced tomatoes with green chile peppers",
+        "1 (10 ounce) bag fresh baby spinach"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boy, Oh Boy, Black Bean Salad",
+    "url": "http://allrecipes.com/recipe/222055/boy-oh-boy-black-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boyds-pinto-beans.json b/serverless-fleets/data/input/inferencing/recipes/boyds-pinto-beans.json
new file mode 100644
index 000000000..4f33aded0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boyds-pinto-beans.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.",
+        "Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.",
+        "Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more."
+    ],
+    "ingredients": [
+        "1 pound dry pinto beans",
+        "1/3 pound smoked pork neck bones",
+        "4 cups water",
+        "2 tablespoons shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boyd's Pinto Beans",
+    "url": "http://allrecipes.com/recipe/80691/boyds-pinto-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boyfriend-brownies.json b/serverless-fleets/data/input/inferencing/recipes/boyfriend-brownies.json
new file mode 100644
index 000000000..0cae02709
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boyfriend-brownies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 325 degrees F (165 degrees C). Combine the flour, baking soda, and salt in a small bowl; set aside. Grease and flour a 9x9-inch baking dish.",
+        "Combine the sugar, water, and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in one bag of chocolate chips and the vanilla extract until the chocolate has melted. Pour the mixture into a mixing bowl, and beat in the eggs one at a time until smooth. Fold in the flour mixture until incorporated, then fold in the remaining bag of chocolate chips along with the walnuts. Pour into prepared pan.",
+        "Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes. Cool completely before cutting into squares to serve."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 1/2 cups white sugar",
+        "1/4 cup water",
+        "2/3 cup butter",
+        "1 (12 ounce) bag semisweet chocolate chips",
+        "2 teaspoons vanilla extract",
+        "4 eggs",
+        "1 (12 ounce) bag semisweet chocolate chips",
+        "1 cup coarsely chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Boyfriend Brownies",
+    "url": "http://allrecipes.com/recipe/216743/boyfriend-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boysenberry-cranberry-and-pink-grapefruit-preserves-952.json b/serverless-fleets/data/input/inferencing/recipes/boysenberry-cranberry-and-pink-grapefruit-preserves-952.json
new file mode 100644
index 000000000..fd1e309e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boysenberry-cranberry-and-pink-grapefruit-preserves-952.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Squeeze juice from grapefruit. Measure 1 cup juice, discarding seeds; place juice in heavy large saucepan. Add sugar to juice. Mix in 4 cups boysenberries and all cranberries. Spoon 2 cups boysenberries into medium bowl; let thaw at room temperature. Let berry mixture stand until berries thaw and sugar dissolves, stirring occasionally, about 1 hour.",
+        "Bring mixture to boil over high heat. Reduce heat to medium. Boil gently until mixture thickens and liquid drops thickly off end of spoon, stirring often, about 25 minutes. Mix in 2 cups thawed boysenberries with any juices; bring to boil. Spoon preserves into hot canning jar, filling only to 1/4 inch from top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars and preserves.",
+        "Place jars on rack in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot; boil rapidly 15 minutes. Remove jars. Cool completely. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store preserves in refrigerator.) Store in cool dry place up to 1 year. Chill after opening."
+    ],
+    "ingredients": [
+        "2 pink or ruby red grapefruit, halved",
+        "1 1/2 cups sugar",
+        "6 cups frozen unsweetened boysenberries (about 1 1/2 pounds), unthawed",
+        "1 12-ounce bag fresh or frozen cranberries",
+        "Canning jars"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Berry",
+        "Fruit",
+        "Christmas",
+        "Low Sodium",
+        "Cranberry",
+        "Grapefruit",
+        "Winter",
+        "Edible Gift"
+    ],
+    "title": "Boysenberry, Cranberry and Pink Grapefruit Preserves",
+    "url": "http://www.epicurious.com/recipes/food/views/boysenberry-cranberry-and-pink-grapefruit-preserves-952"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/boysenberry-sorbet-and-lemon-ice-cream-bombe-581.json b/serverless-fleets/data/input/inferencing/recipes/boysenberry-sorbet-and-lemon-ice-cream-bombe-581.json
new file mode 100644
index 000000000..eb7cced52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/boysenberry-sorbet-and-lemon-ice-cream-bombe-581.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Bring 1 1/4 cups cream, half and half and sugar to simmer in heavy large saucepan, stirring occasionally. Whisk yolks in large bowl to blend. gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain mixture into bowl. Mix in remaining 1 cup whipping cream, lemon juice and peel. Refrigerate until cold. Transfer mixture to ice cream maker and freeze according to manufacturer's instruction. Transfer ice cream to container and freeze.",
+        "Stir 1 1/4 cups sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Puree 2 bags berries with sugar syrup in processor. Strain through coarse sieve into bowl, pressing firmly on seeds. Chill until cold. Transfer mixture to ice cream maker and freeze according to manufacturer's instructions.",
+        "Carefully line 12-cup ring mold with foil, pressing as smoothly as possible to eliminate wrinkles and extending over sides. Fill prepared ring mold alternately with 1/3-cup scoops sorbet and 1/3-cup scoops ice cream. Freeze 1 hour. Cover bombe with plastic. Press down firmly to pack. Freeze bombe overnight. (Can be prepared 1 week ahead.)",
+        "Puree remaining 1 bag of berries with remaining 1/3 cup sugar and 1/4 cup water in processor. Strain through coarse sieve into bowl, pressing firmly on seeds. Cover sauce and chill until cold. (Can be prepared 2 days ahead.)",
+        "Place round platter in freezer 30 minutes. Lift bombe from mold using foil as aid. Invert bombe onto platter; peel off foil. Mound some berries in center of bombe. Arrange more berries around sides. Garnish top and sides with mint. Cut into slices and arrange on plates. Spoon sauce and berries around each. Serve with cookies."
+    ],
+    "ingredients": [
+        "2 1/4 cups whipping cream",
+        "1 cup half and half",
+        "3/4 cup sugar",
+        "6 egg yolks",
+        "1/2 cup fresh lemon juice",
+        "2 tablespoons finely grated lemon peel",
+        "1 1/4 cups plus 1/3 sugar",
+        "3/4 cup water",
+        "3 16-ounce bags frozen unsweetened boysenberries or blackberries, thawed",
+        "4 cups fresh boysenberries, blackberries and/or raspberries",
+        "Fresh mint leaves",
+        "Assorted cookies (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Citrus",
+        "Dairy",
+        "Dessert",
+        "Freeze/Chill",
+        "Frozen Dessert",
+        "Fall"
+    ],
+    "title": "Boysenberry Sorbet and Lemon Ice Cream Bombe",
+    "url": "http://www.epicurious.com/recipes/food/views/boysenberry-sorbet-and-lemon-ice-cream-bombe-581"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bracciole-flank-steak-rolls.json b/serverless-fleets/data/input/inferencing/recipes/bracciole-flank-steak-rolls.json
new file mode 100644
index 000000000..696af176a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bracciole-flank-steak-rolls.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.",
+        "Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.",
+        "Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.",
+        "Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1/2 onion, chopped",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 cup chopped fresh parsley",
+        "4 cloves garlic, minced",
+        "1/2 cup grated Parmesan cheese",
+        "1 hard-boiled egg, chopped",
+        "1 pinch salt and ground black pepper",
+        "1 tablespoon olive oil, or more if needed",
+        "2 pounds flank steak, pounded until thin",
+        "5 toothpicks, or as needed",
+        "1 tablespoon olive oil",
+        "1 (8 ounce) can tomato sauce",
+        "1 pinch white sugar",
+        "1 tomato, chopped, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bracciole (Flank Steak Rolls)",
+    "url": "http://allrecipes.com/recipe/229505/bracciole-flank-steak-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brads-killer-eggnog.json b/serverless-fleets/data/input/inferencing/recipes/brads-killer-eggnog.json
new file mode 100644
index 000000000..321d55a0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brads-killer-eggnog.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1 cup sugar gradually, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.",
+        "Beat egg yolks and remaining 1 cup sugar in a separate bowl until frothy and lightened in color.",
+        "Fold egg whites into egg yolk mixture gently; pour into a large punch bowl or pitcher. Stir in rum, half-and-half, and milk.",
+        "Top eggnog with nutmeg; serve with ice."
+    ],
+    "ingredients": [
+        "12 eggs, separated",
+        "2 cups white sugar, divided",
+        "1 quart rum",
+        "1 quart half-and-half",
+        "1 quart milk",
+        "1 pinch nutmeg",
+        "ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brad's Killer Eggnog",
+    "url": "http://allrecipes.com/recipe/245398/brads-killer-eggnog/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brads-slow-cooker-chicken-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/brads-slow-cooker-chicken-parmesan.json
new file mode 100644
index 000000000..8bb356971
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brads-slow-cooker-chicken-parmesan.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Spread flour on a shallow plate. Beat eggs in a bowl. Pour bread crumbs into a shallow bowl. Dredge chicken breasts in flour. Dip in egg and roll in bread crumbs to coat.",
+        "Melt 2 tablespoons butter in a large skillet over medium heat. Fry breaded chicken breasts, 2 at a time, until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining butter and chicken breasts.",
+        "Layer chicken breasts in a slow cooker, covering each layer with marinara sauce.",
+        "Cook on low until flavors combine, 2 1/2 to 3 hours.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Place chicken breasts side-by-side in a baking dish, spooning additional sauce on top. Place 2 slices mozzarella cheese over each piece of chicken. Sprinkle Parmesan cheese, oregano, basil, and garlic powder on top.",
+        "Bake in the preheated oven until cheese is melted, about 10 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5195755.jpg",
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3  eggs",
+        "12 ounces Italian-seasoned bread crumbs",
+        "6  skinless, boneless chicken breasts",
+        "6 tablespoons butter, divided, or more to taste",
+        "2 (24 ounce) jars marinara sauce, or more to taste",
+        "12 slices mozzarella cheese",
+        "1 (3 ounce) package Parmesan cheese",
+        "2 tablespoons oregano",
+        "2 tablespoons basil",
+        "1 tablespoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brad's Slow Cooker Chicken Parmesan",
+    "url": "http://allrecipes.com/recipe/254664/brads-slow-cooker-chicken-parmesan/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/braided-almond-cream-wreath-kranzkuchen.json b/serverless-fleets/data/input/inferencing/recipes/braided-almond-cream-wreath-kranzkuchen.json
new file mode 100644
index 000000000..b6ab5ed34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braided-almond-cream-wreath-kranzkuchen.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "In a large bowl, stir together the flour, yeast, sugar, and salt. Then add the milk and egg and stir briefly. Add the butter and knead the dough briefly by hand in the bowl. Scrape it out onto a lightly floured work surface and continue to knead it for several minutes. You may need to add 1 to 2 additional tablespoons of flour, but resist the urge to add more; the dough should be quite soft and rich. You won\u2019t be able to knead it as long as other yeast doughs, but try to get it to a point where it\u2019s no longer too sticky and can be formed into a ball.",
+        "Place the ball back in the bowl. Cover the bowl with a clean dishcloth and place in a warm, draft-free place for 1 hour to rise.",
+        "Place the raisins in a small bowl and add the rum and lemon juice. Set aside to macerate for 30 minutes.",
+        "Heat the oven to 350\u00b0F/180\u00b0C. Line a baking sheet with parchment paper. In a medium bowl, combine the almond paste, sugar, egg white, 1 tablespoon of milk, butter, and salt; knead together by hand until well combined. Knead in the raisins and their macerating liquid. The mixture should be creamy but will still hold its shape when spread. If necessary, mix in the remaining 1 tablespoon of milk. Set aside.",
+        "When the proofing hour is up, gently tug the dough onto a work surface. Roll out the dough to a 13 by 16-inch/33 by 40cm rectangle. You can pull the edges out to form neat corners.",
+        "Scrape the filling onto the dough and, using a bench scraper, spread the mixture out evenly over the dough, leaving a 1-inch/2.5cm border on one of the long sides. Starting from the other long side, roll up the dough. Using a sharp bench scraper, cut the roll of dough in half lengthwise, leaving about 1 inch/2.5cm at one end still attached. Working quickly, twist the 2 strands around each other all the way down the length of the roll. Then form the wrapped dough strands into a circle. Next, slice through the end that you left attached and tuck the end pieces at both ends underneath each other to make a neat closure.",
+        "Transfer the wreath to the prepared pan (you may need someone to help you do this) and bake for 45 minutes at the second-lowest rack position, rotating halfway through. When finished, the loaf will be golden brown all over and should sound slightly hollow when tapped. It will still be quite soft.",
+        "Just before the end of the baking time, heat the apricot jam over medium-high heat until loose and bubbling. When the wreath emerges from the oven, immediately brush it all over with the hot jam. Place the pan on a rack to cool.",
+        "When the wreath has almost fully cooled, sift the confectioners\u2019 sugar into a small bowl and whisk in the water. Whisk until smooth and lump-free. You want a thick but pourable glaze. Add more sugar or a drop more water as needed. Drizzle the glaze back and forth over the entire wreath. Wait 1 hour for the glaze to set and the cake to cool completely and then slice and serve. The cake is best eaten the day it is made, but it can be kept at room temperature, loosely wrapped in plastic wrap, for 2 additional days."
+    ],
+    "ingredients": [
+        "3 1/4 cups, scooped and leveled, minus 1 tablespoon/ 400g all-purpose flour, plus more for kneading",
+        "1 1/2 teaspoons instant yeast",
+        "1/3 cup/70g granulated sugar",
+        "1/4 teaspoon salt",
+        "3/4 cup plus 1 tablespoon/190ml whole milk",
+        "1 egg",
+        "8 tablespoons/115g unsalted high-fat, European-style butter, at room temperature",
+        "2/3 cup/100g raisins",
+        "3 tablespoons dark rum",
+        "Juice of 1/2 lemon",
+        "1 pound/455g almond paste",
+        "1/4 cup/50g granulated sugar",
+        "1 egg white",
+        "1 to 2 tablespoons whole milk",
+        "3 1/2 tablespoons/50g unsalted butter, at room temperature",
+        "1/4 teaspoon salt",
+        "1/2 cup/150g smooth apricot jam",
+        "13 tablespoons/100g confectioners\u2019 sugar",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Christmas",
+        "Christmas Eve",
+        "Bread",
+        "Breakfast",
+        "Brunch",
+        "Dried Fruit",
+        "Rum",
+        "Almond",
+        "Raisin",
+        "Dessert"
+    ],
+    "title": "Braided Almond-Cream Wreath (*Kranzkuchen*)",
+    "url": "http://www.epicurious.com/recipes/food/views/braided-almond-cream-wreath-kranzkuchen"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braided-easter-egg-bread.json b/serverless-fleets/data/input/inferencing/recipes/braided-easter-egg-bread.json
new file mode 100644
index 000000000..805a92ad0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braided-easter-egg-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.",
+        "Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.",
+        "Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.",
+        "Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.",
+        "Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.",
+        "Bake in preheated oven for 50 to 55 minutes, or until golden."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour, divided",
+        "1/4 cup white sugar",
+        "1 teaspoon salt",
+        "1 (.25 ounce) package active dry yeast",
+        "2/3 cup milk",
+        "2 tablespoons butter",
+        "2 eggs",
+        "5 whole eggs, dyed if desired",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braided Easter Egg Bread",
+    "url": "http://allrecipes.com/recipe/17244/braided-easter-egg-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braided-egg-bread.json b/serverless-fleets/data/input/inferencing/recipes/braided-egg-bread.json
new file mode 100644
index 000000000..8084562e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braided-egg-bread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Proof yeast and 1/2 cup warm water in a large mixing bowl.",
+        "Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.",
+        "In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.",
+        "Punch down, cover, and let rise again until double, approximately 30 minutes.",
+        "Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.",
+        "Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly."
+    ],
+    "ingredients": [
+        "2 (.25 ounce) packages active dry yeast",
+        "1/2 cup warm water (110 degrees F/45 degrees C)",
+        "2 cups hot milk",
+        "1/2 cup white sugar",
+        "1/2 cup butter",
+        "2 teaspoons salt",
+        "1/2 cup water",
+        "5 eggs",
+        "11 cups all-purpose flour",
+        "1 egg",
+        "2 tablespoons sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braided Egg Bread",
+    "url": "http://allrecipes.com/recipe/6995/braided-egg-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brain-boosting-broth-51124600.json b/serverless-fleets/data/input/inferencing/recipes/brain-boosting-broth-51124600.json
new file mode 100644
index 000000000..7f59b2523
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brain-boosting-broth-51124600.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours.",
+        "Strain the broth through a fine-mesh sieve. Use immediately, refrigerate for up to 5 days, or freeze for up to 1 month."
+    ],
+    "ingredients": [
+        "8 quarts water",
+        "3 carrots, coarsely chopped",
+        "2 white onions, coarsely chopped",
+        "2 celery stalks, coarsely chopped",
+        "2 bulbs fennel, coarsely chopped",
+        "1 parsnip, coarsely chopped",
+        "12 cloves garlic, chopped",
+        "1/4 cup fresh ginger, peeled and chopped",
+        "Stems from 1/2 bunch fresh flat-leaf parsley",
+        "1 bunch green onions, green and white parts",
+        "1 stalk fresh lemongrass, cut in half lengthwise",
+        "1 tablespoon salt",
+        "1 teaspoon black peppercorns",
+        "2 cloves",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried rosemary",
+        "1 bay leaf",
+        "1 teaspoon ground turmeric"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Garlic",
+        "Onion",
+        "Vegetable",
+        "Lunch",
+        "Celery",
+        "Fennel",
+        "Parsnip",
+        "Healthy",
+        "Vegan",
+        "Fat Free",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brain-Boosting Broth",
+    "url": "http://www.epicurious.com/recipes/food/views/brain-boosting-broth-51124600"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brain-hemorrhage-halloween-alcohol-d.json b/serverless-fleets/data/input/inferencing/recipes/brain-hemorrhage-halloween-alcohol-d.json
new file mode 100644
index 000000000..482603fd9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brain-hemorrhage-halloween-alcohol-d.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Pour schnapps into a shot glass.",
+        "Very gently pour Irish cream liqueur over the schnapps. Wait until the Irish cream liqueur begins to clump and 'curdle' to look like a brain, just a few moments.",
+        "Gently pour a tiny amount of grenadine 'blood' over the brain.",
+        "Watch your guests gag over the look of one of the nastiest-looking Halloween drinks around. But they are yummy!"
+    ],
+    "ingredients": [
+        "1 fluid ounce chilled peach schnapps",
+        "1 teaspoon chilled Irish cream liqueur (such as Bailey's\u00ae)",
+        "1 splash chilled grenadine syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brain Hemorrhage (Halloween Alcohol Drink)",
+    "url": "http://allrecipes.com/recipe/229158/brain-hemorrhage-halloween-alcohol-d/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brainstorm-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/brainstorm-cocktail.json
new file mode 100644
index 000000000..aa3d92c42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brainstorm-cocktail.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice. Pour in whiskey, Benedictine, and vermouth. Strain into a chilled glass and garnish with an orange peel."
+    ],
+    "ingredients": [
+        "1 1/2 cups ice",
+        "2 ounces rye whiskey",
+        "1/2 fluid ounce Benedictine\u00ae liqueur",
+        "1/2 fluid ounce dry vermouth",
+        "1 (3 inch) piece orange peel"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brainstorm Cocktail",
+    "url": "http://allrecipes.com/recipe/217213/brainstorm-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braise-beef-onion-shiitake-olive.json b/serverless-fleets/data/input/inferencing/recipes/braise-beef-onion-shiitake-olive.json
new file mode 100644
index 000000000..e519f63da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braise-beef-onion-shiitake-olive.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 350\u00baF (180\u00baC).",
+        "Season the flank steak with salt and pepper. In a 3 1/2-quart (3.5-l) wide oval Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the steak and sear on all sides, 8 to 10 minutes total. Transfer to a plate.",
+        "Reduce the heat to medium and warm the remaining 2 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Transfer to a bowl. Add the onions to the pot and cook, turning once, until browned on both sides, about 3 minutes per side.",
+        "Return the mushrooms to the pot. Add the garlic and demi-glace and cook, stirring, until fragrant, about 1 minute. Increase the heat to high. Add the stock, olives, rosemary and thyme and bring to a boil. Place the steak on top. Cover the pot with foil and a lid. Transfer to the oven and cook until the meat is fork-tender, about 2 hours.",
+        "Transfer the beef to a carving board. Skim the excess fat off the sauce. Set the pot over medium-high heat and simmer, stirring occasionally, until the sauce is thickened. Adjust the seasoning with salt and pepper. Slice the beef and serve with the sauce over polenta. Serves 6.",
+        "Williams-Sonoma Kitchen"
+    ],
+    "ingredients": [
+        "1 flank steak, 2 to 2 1/2 lb. (1 to 1.25 kg), rolled and tied",
+        "Kosher salt and freshly ground pepper, to taste",
+        "3 Tbs. olive oil",
+        "1/2 lb. (250 g) shiitake mushrooms, trimmed and halved",
+        "3/4 lb. (375 g) cipollini onions, peeled",
+        "2 garlic cloves, minced",
+        "1 Tbs. beef demi-glace",
+        "1 1/2 cups (12 fl. oz./375 ml) beef stock",
+        "1/4 lb. (125 g) calvestrano olives, pitted",
+        "1 Tbs. fresh rosemary leaves",
+        "1 tsp. chopped fresh thyme",
+        "Polenta for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Beef with Cipollini Onions, Shiitakes and Olives",
+    "url": "http://www.williams-sonoma.com/recipe/braise-beef-onion-shiitake-olive.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braise-roasted-chicken-with-lemon-and.json b/serverless-fleets/data/input/inferencing/recipes/braise-roasted-chicken-with-lemon-and.json
new file mode 100644
index 000000000..bbe5d4c44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braise-roasted-chicken-with-lemon-and.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.",
+        "Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.",
+        "Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.",
+        "Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.",
+        "Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.",
+        "Slice chicken and serve with sauce."
+    ],
+    "ingredients": [
+        "1 (5 pound) whole chicken",
+        "salt to taste",
+        "3 tablespoons olive oil",
+        "1 small onion, thickly sliced",
+        "1 cup light beer",
+        "1 1/2 cups chicken broth, or more as needed",
+        "6 carrots, cut into long pieces",
+        "1 lemon, sliced",
+        "2 teaspoons dried rosemary",
+        "1 teaspoon dried thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braise-Roasted Chicken with Lemon and Carrots",
+    "url": "http://allrecipes.com/recipe/245513/braise-roasted-chicken-with-lemon-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-and-bruleed-apples-with-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/braised-and-bruleed-apples-with-ice-cream.json
new file mode 100644
index 000000000..0a1130fc6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-and-bruleed-apples-with-ice-cream.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Bring apple cider, maple syrup, butter, vinegar, and salt to a simmer in a large Dutch oven or other heavy pot over medium-low heat, stirring to melt butter. Add apples to pot in a single layer (you might need to cook in batches depending on the size of your pot) and return liquid to a very gentle simmer. Cook, turning apples halfway through, until a skewer (or the tip of a small knife) slides easily through flesh but apples stay intact, 20\u201325 minutes; set aside.",
+        "Remove apples from pot with a slotted spoon and place, cut side up, on a rimmed baking sheet; set aside. Bring liquid in pot to a boil over medium-high heat. Cook, swirling occasionally, until reduced to a thick caramel with bubbles that slowly expand and then pop, 15\u201320 minutes. Add cream and stir until sauce is smooth. Reduce heat to low and keep sauce warm in pot while you br\u00fbl\u00e9e the caramel apples.",
+        "Sprinkle cut sides of reserved apples with sugar and caramelize with kitchen torch (alternatively, you can br\u00fbl\u00e9e them under the broiler, about 3 minutes).",
+        "To serve, scoop ice cream into bowls; place an apple half, br\u00fbl\u00e9ed side up, in each. Drizzle with warm caramel sauce and top with some nuts.",
+        "Apples can be braised 1 day ahead. Let cool in liquid, then cover and chill. Reheat over low before continuing."
+    ],
+    "ingredients": [
+        "4 cups unfiltered apple cider",
+        "3/4 cup pure maple syrup",
+        "4 tablespoons unsalted butter",
+        "2 tablespoons apple cider vinegar",
+        "Pinch of kosher salt",
+        "4 large firm baking apples, halved, cored with a melon baller",
+        "1/4 cup heavy cream",
+        "1 cup sugar",
+        "2 pints vanilla ice cream",
+        "Candied or unsalted, roasted nuts (for serving)",
+        "A kitchen torch (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Apple",
+        "Ice Cream",
+        "Butterscotch/Caramel",
+        "Dessert",
+        "Maple Syrup",
+        "Fall",
+        "Wheat/Gluten-Free"
+    ],
+    "title": "Braised and Br\u00fbl\u00e9ed Apples With Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-and-bruleed-apples-with-ice-cream"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-and-roasted-pork-shanks-with-prosciutto-and-porcini-mushrooms-236872.json b/serverless-fleets/data/input/inferencing/recipes/braised-and-roasted-pork-shanks-with-prosciutto-and-porcini-mushrooms-236872.json
new file mode 100644
index 000000000..a51faa5f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-and-roasted-pork-shanks-with-prosciutto-and-porcini-mushrooms-236872.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.",
+        "Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.",
+        "Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.",
+        "Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Do ahead Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.",
+        "Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.",
+        "Meanwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.",
+        "Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve."
+    ],
+    "ingredients": [
+        "1 ounce dried porcini mushrooms",
+        "1 cup boiling water",
+        "4 whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 pounds)",
+        "4 tablespoons olive oil, divided",
+        "1 large onion, chopped",
+        "1 cup chopped carrots",
+        "1 cup chopped leek (white and pale green parts only)",
+        "1/2 cup chopped celery",
+        "2 ounces prosciutto, chopped",
+        "6 garlic cloves, chopped",
+        "1 cup dry white wine",
+        "1 cup low-salt chicken broth",
+        "3 teaspoons chopped fresh sage, divided",
+        "2 teaspoons chopped fresh rosemary, divided",
+        "Chopped fresh Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Herb",
+        "Mushroom",
+        "Onion",
+        "Pork",
+        "Braise",
+        "Roast",
+        "Saut\u00e9",
+        "Leek",
+        "Carrot",
+        "White Wine",
+        "Prosciutto"
+    ],
+    "title": "Braised and Roasted Pork Shanks With Prosciutto and Porcini Mushrooms",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-and-roasted-pork-shanks-with-prosciutto-and-porcini-mushrooms-236872"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-artichokes-with-tomatoes-and-mint.json b/serverless-fleets/data/input/inferencing/recipes/braised-artichokes-with-tomatoes-and-mint.json
new file mode 100644
index 000000000..aafd443bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-artichokes-with-tomatoes-and-mint.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, 1/2 cup oil, and 2 cups water; set aside.",
+        "Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining 1/2 cup oil; process until a coarse paste forms. Set pesto aside.",
+        "Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves). Using a serrated knife, cut off top 1\" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.",
+        "Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55\u201365 minutes. Transfer artichokes to a platter and tent with foil to keep warm.",
+        "Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10\u201315 minutes. Taste and season with more salt if needed. Spoon over artichokes."
+    ],
+    "ingredients": [
+        "1 (28-ounce) can whole peeled tomatoes, preferably Italian San Marzano, drained",
+        "1 1/2 cups dry white wine",
+        "1/2 teaspoon crushed red pepper flakes",
+        "2 teaspoons kosher salt, plus more",
+        "1 cup olive oil, divided",
+        "12 salt-packed anchovy fillets, rinsed, patted dry",
+        "8 garlic cloves",
+        "1 cup (lightly packed) mint leaves",
+        "6 medium artichokes",
+        "2 lemons, halved"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Spring",
+        "Artichoke",
+        "Tomato",
+        "Lemon",
+        "Anchovy",
+        "Vegan",
+        "Vegetarian",
+        "Wheat/Gluten-Free"
+    ],
+    "title": "Braised Artichokes With Tomatoes and Mint",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-artichokes-with-tomatoes-and-mint"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-baby-artichokes-and-shallots-101529.json b/serverless-fleets/data/input/inferencing/recipes/braised-baby-artichokes-and-shallots-101529.json
new file mode 100644
index 000000000..eea986098
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-baby-artichokes-and-shallots-101529.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Halve shallots lengthwise. Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds. Cut off top third of each artichoke and discard. Trim stem ends and halve artichokes through stems.",
+        "In a large heavy skillet heat oil and butter over moderately high heat until hot but not smoking and saut\u00e9 artichokes and shallots, stirring occasionally, until golden. Add broth and simmer, covered, 15 minutes, or until artichokes are almost tender. Add wine and boil, uncovered, until liquid is evaporated.",
+        "Toss braised vegetables with parsley and season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 pound shallots",
+        "3 pounds baby artichokes (20 to 30)",
+        "2 tablespoons olive oil",
+        "1 tablespoon unsalted butter",
+        "1/2 cup chicken broth",
+        "1/2 cup dry white wine",
+        "1 tablespoon chopped fresh flat-leafed parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Braise",
+        "Artichoke",
+        "Spring",
+        "Healthy",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Baby Artichokes and Shallots",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-baby-artichokes-and-shallots-101529"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-baby-artichokes-with-red-peppers-and-garlic-109398.json b/serverless-fleets/data/input/inferencing/recipes/braised-baby-artichokes-with-red-peppers-and-garlic-109398.json
new file mode 100644
index 000000000..92545841d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-baby-artichokes-with-red-peppers-and-garlic-109398.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water.",
+        "Heat oil in large skillet over medium heat. Add green onions. Saut\u00e9 until tender, about 5 minutes. Add bell peppers. Saut\u00e9 until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm, covered, over low heat, adding more water if dry.) Mix in parsley; season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 whole lemons",
+        "2 1/2 pounds baby artichokes",
+        "2 tablespoons olive oil",
+        "8 green onions, chopped",
+        "2 large red bell peppers, diced",
+        "4 large garlic cloves, minced",
+        "1 cup (or more) water",
+        "2 tablespoons fresh lemon juice",
+        "1 tablespoon chopped fresh thyme",
+        "1 large bay leaf",
+        "2 teaspoons finely grated lemon peel",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Onion",
+        "Side",
+        "Braise",
+        "Passover",
+        "Lemon",
+        "Artichoke",
+        "Bell Pepper",
+        "Spring",
+        "Kosher",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Braised Baby Artichokes with Red Peppers and Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-baby-artichokes-with-red-peppers-and-garlic-109398"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-baby-onions-with-orange-juice-and-balsamic-vinegar-232100.json b/serverless-fleets/data/input/inferencing/recipes/braised-baby-onions-with-orange-juice-and-balsamic-vinegar-232100.json
new file mode 100644
index 000000000..9a79947fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-baby-onions-with-orange-juice-and-balsamic-vinegar-232100.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.",
+        "Heat oil in large nonstick skillet over high heat. Add onions and saut\u00e9 until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)"
+    ],
+    "ingredients": [
+        "2 pounds fresh small cipolline onions or pearl onions",
+        "1/4 cup extra-virgin olive oil",
+        "3/4 cup fresh orange juice",
+        "3/4 cup balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Side",
+        "Braise",
+        "Vegetarian",
+        "Vinegar",
+        "Orange",
+        "Spring",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Baby Onions with Orange Juice and Balsamic Vinegar",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-baby-onions-with-orange-juice-and-balsamic-vinegar-232100"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-bacon-pomegranate-and-pine-nut-relish-231444.json b/serverless-fleets/data/input/inferencing/recipes/braised-bacon-pomegranate-and-pine-nut-relish-231444.json
new file mode 100644
index 000000000..ac88863bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-bacon-pomegranate-and-pine-nut-relish-231444.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Stir cardamom in small skillet over medium heat until pods are lightly browned, about 4 minutes. Cool slightly. Crack pods; remove seeds. Crush seeds in mortar with pestle or in spice mill; reserve.",
+        "Bring medium saucepan of water to boil. Add bacon and cook 30 seconds. Drain. Combine bacon and broth in same saucepan. Bring to boil; reduce heat to medium-low and simmer gently until almost all liquid is absorbed, about 35 minutes. Wipe away any grease from pan. Add pomegranate molasses, then pine nuts, pomegranate seeds, and crushed cardamom seeds to pan. Bring to simmer; cook until heated through, about 3 minutes. Season with pepper."
+    ],
+    "ingredients": [
+        "8 whole green cardamom pods",
+        "1 pound slab bacon, cut into 1/2-inch cubes",
+        "2 cups low-salt chicken broth",
+        "3 tablespoons pomegranate molasses",
+        "1/2 cup pine nuts, toasted",
+        "1/3 cup fresh pomegranate seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Pork",
+        "Side",
+        "Quick & Easy",
+        "Dinner",
+        "Bacon",
+        "Pine Nut",
+        "Pomegranate",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Bacon, Pomegranate, and Pine Nut Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-bacon-pomegranate-and-pine-nut-relish-231444"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-balsamic-chicken.json b/serverless-fleets/data/input/inferencing/recipes/braised-balsamic-chicken.json
new file mode 100644
index 000000000..544e53363
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-balsamic-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Season both sides of chicken breasts with garlic salt and pepper.",
+        "Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.",
+        "Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "6  skinless, boneless chicken breast halves",
+        "1 teaspoon garlic salt",
+        "ground black pepper to taste",
+        "2 tablespoons olive oil",
+        "1  onion, thinly sliced",
+        "1 (14.5 ounce) can diced tomatoes",
+        "\u00bd cup balsamic vinegar",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried rosemary",
+        "\u00bd teaspoon dried thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Balsamic Chicken",
+    "url": "http://allrecipes.com/recipe/8665/braised-balsamic-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-and-veal-with-tomato-gravy-232786.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-and-veal-with-tomato-gravy-232786.json
new file mode 100644
index 000000000..00b454eb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-and-veal-with-tomato-gravy-232786.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally.",
+        "Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saut\u00e9 all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.",
+        "Discard bay leaves and stir scallions and parsley into grillades. Serve immediately."
+    ],
+    "ingredients": [
+        "1 1/2 lb beef top-round steak (1/2 inch thick)",
+        "1 lb veal top-round steak (1/2 inch thick)",
+        "1/2 cup all-purpose flour",
+        "2 tablespoons rustic rub",
+        "1/4 cup vegetable oil",
+        "2 cups chopped onion (1 large)",
+        "1 cup chopped green bell pepper (from 1 large)",
+        "1 cup chopped celery (about 2 ribs)",
+        "1 1/2 cups chopped peeled and seeded tomatoes (see cooks' note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped",
+        "1 tablespoon chopped garlic",
+        "5 Turkish bay leaves or 2 California",
+        "1/4 teaspoon dried thyme, crumbled",
+        "1/4 teaspoon dried oregano, crumbled",
+        "1/4 teaspoon dried basil, crumbled",
+        "1 teaspoon salt",
+        "1/4 teaspoon cayenne",
+        "1/8 teaspoon black pepper",
+        "2 cups beef broth (homemade or canned; 16 fl oz)",
+        "1/2 cup dry red wine",
+        "3 tablespoons chopped scallions",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Breakfast",
+        "Brunch",
+        "Braise",
+        "Dinner",
+        "Fall",
+        "Winter",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Beef and Veal with Tomato Gravy",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-beef-and-veal-with-tomato-gravy-232786"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-arugula-grapefruit.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-arugula-grapefruit.json
new file mode 100644
index 000000000..12863a401
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-arugula-grapefruit.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Season the beef generously all over with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. When the oil is hot, add the beef and sear, turning as needed, until deep golden brown on all sides, about 10 minutes total. Transfer the beef to a plate.",
+        "Pour off most of the fat from the pan and return to medium-high heat. Add the onion and celery and saut\u00e9 until golden, about 6 minutes. Add the apple juice and stir to scrape up the browned bits from the pan bottom. Transfer the contents of the pan to a slow cooker, add the bay leaves and place the beef on top. Cover and cook on low according to the manufacturer\u2019s instructions until the beef is very tender, about 8 hours.",
+        "Meanwhile, make the arugula and grapefruit salad: In a bowl, whisk together the vinegar, mustard, salt and pepper. Whisk in the olive oil. Add the arugula, avocados, grapefruit, hazelnuts and basil and toss gently to mix.",
+        "Transfer the beef to a cutting board and let rest for about 5 minutes. Meanwhile, using a large spoon, skim the fat off the braising liquid. Snip the strings on the beef and shred with 2 forks or slice across the grain.",
+        "Divide the beef among individual plates and spoon enough of the braising liquid on top to moisten (reserve the remainder for another use or discard). Mound the salad on top of or alongside the beef and serve immediately. Serves 6.",
+        "Adapted from Williams-Sonoma",
+        "The New Slow Cooker,",
+        "by Brigit Binns (Weldon Owen, 2010)."
+    ],
+    "ingredients": [
+        "1 beef bottom round, about 3 1/2 lb., trimmed of most fat and\n\u00a0 tied",
+        "Salt and freshly ground pepper, to taste",
+        "2 Tbs. olive oil",
+        "1 yellow onion, sliced",
+        "1 celery stalk, sliced",
+        "1/2 cup apple juice, preferably unfiltered",
+        "3 bay leaves",
+        "1 1/2 Tbs. white wine vinegar",
+        "1 tsp. honey mustard",
+        "1/4 tsp. salt",
+        "Freshly ground pepper, to taste",
+        "1/4 cup extra-virgin olive oil",
+        "4 cups baby arugula",
+        "2 avocados, halved, pitted, peeled and sliced lengthwise\n\u00a0 1/2 inch thick",
+        "1 large grapefruit, peeled and segmented",
+        "2/3 cup hazelnuts, toasted and skinned",
+        "4 large fresh basil leaves, finely slivered (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Beef with Arugula and Grapefruit Salad",
+    "url": "http://www.williams-sonoma.com/recipe/braised-beef-arugula-grapefruit.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-brisket-355532.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-brisket-355532.json
new file mode 100644
index 000000000..9e752e689
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-brisket-355532.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F with rack in lower third.",
+        "Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.",
+        "Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours."
+    ],
+    "ingredients": [
+        "3 tablespoons canola oil",
+        "1 (2-pounds) piece beef brisket (preferably second-cut)",
+        "2 large white onions, chopped",
+        "4 medium carrots, cut into 1-inch pieces",
+        "4 celery ribs, cut into 1-inch pieces",
+        "6 garlic cloves",
+        "1/4 cup cider vinegar",
+        "1 cup chicken stock or reduced-sodium chicken broth",
+        "1 (28-ounces) can crushed tomatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Onion",
+        "Tomato",
+        "Braise",
+        "Father's Day",
+        "Dinner",
+        "Vinegar",
+        "Brisket",
+        "Carrot",
+        "Fall",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Beef Brisket",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-beef-brisket-355532"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-brisket-recipe.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-brisket-recipe.json
new file mode 100644
index 000000000..024ded99e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-brisket-recipe.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Rub the brisket generously with spice blend, cover with plastic wrap and let marinate overnight in refrigerator.",
+        "Preheat the oven to 350 degrees F.",
+        "Put the roast, fat cap up, in a roasting pan. Add 1 cup water to the pan and roast the brisket uncovered for 1 hour.",
+        "In a medium bowl, combine the coffee, brown sugar, pepper, to taste, 3 cups hot water and cider vinegar.",
+        "Remove the brisket from the oven, pour the coffee mixture over the brisket, cover with foil and braise until brisket reaches an internal temperature of 185 and is fork tender, about 3 hours. Remove to a carving board to let rest.",
+        "Simmer the braising liquid in the roasting pan on the stovetop, skimming fat and allow to reduce just slightly or to desired consistency.",
+        "Thinly slice beef across the grain. Dip the meat slices or the cut sides of the rolls in the reduced sauce. Make sandwiches with the meat and serve. Pour the remaining sauce into a small bowl and serve it with the sandwiches."
+    ],
+    "ingredients": [
+        "1 (6-pound) beef brisket, trimmed of fat",
+        "1/2 cup BBQ spice blend, be sure and check sodium levels",
+        "4 cups water (1 cup cold, 3 cups hot)",
+        "1 tablespoon very finely ground coffee",
+        "1/4 cup dark brown sugar",
+        "Freshly cracked black pepper",
+        "1/4 cup cider vinegar, preferably unfiltered",
+        "6 potato or dinner rolls, split"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Beef",
+        "Meat"
+    ],
+    "title": "Braised Beef Brisket",
+    "url": "http://www.foodnetwork.com/recipes/claire-robinson/braised-beef-brisket-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-brisket.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-brisket.json
new file mode 100644
index 000000000..a84f43bb4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-brisket.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.",
+        "When ready to cook, preheat the oven to 300 degrees F.",
+        "Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)",
+        "You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.",
+        "Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese."
+    ],
+    "ingredients": [
+        "2 cans beef consomme",
+        "1 1/2 cups soy sauce",
+        "1/2 cup fresh lemon juice",
+        "2 tablespoons liquid smoke",
+        "5 cloves garlic, chopped",
+        "10 pounds beef brisket",
+        "Prepared barbecue sauce, for serving, optional"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "Braised Beef Brisket",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/braised-beef-brisket"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-shank-with-wine-and-tarr.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-shank-with-wine-and-tarr.json
new file mode 100644
index 000000000..7e52cf2ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-shank-with-wine-and-tarr.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.",
+        "Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.",
+        "Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.",
+        "Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 pounds beef shank",
+        "salt and ground black pepper to taste",
+        "1 onion, cut into 1/2-inch cubes",
+        "2 stalks celery, cut into 1/2-inch cubes",
+        "1 cup Marsala wine",
+        "1 (14 ounce) can beef broth",
+        "water to cover",
+        "2 tablespoons dried tarragon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Beef Shank with Wine and Tarragon",
+    "url": "http://allrecipes.com/recipe/235528/braised-beef-shank-with-wine-and-tarr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs-14401.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs-14401.json
new file mode 100644
index 000000000..5328df51b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs-14401.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Dredge ribs in flour, knocking off excess. Heat bacon fat in a 6-quart heavy ovenproof kettle over moderately high heat until hot but not smoking and brown short ribs in batches (in a single layer without crowding). Transfer short ribs as browned with tongs to a large plate.",
+        "Pour off all but about 2 tablespoons bacon fat remaining in kettle and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring, until browned lightly. Add broth to vegetable mixture and bring to a boil, stirring.",
+        "Return ribs to kettle, squeezing them to fit in a single layer, if possible, and cover kettle with a led. Braise ribs in oven until tender, about 2 hours.",
+        "Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs."
+    ],
+    "ingredients": [
+        "5 pounds beef short ribs, cut into 1-rib pieces if necessary",
+        "all-purpose flour seasoned with salt and pepper for dredging",
+        "1/4 cup rendered bacon fat",
+        "4 garlic cloves, chopped",
+        "6 small onions (about 1 pound total), unpeeled but chopped",
+        "6 carrots, sliced",
+        "1/2 teaspoon dried rosemary, crumbled",
+        "3 cups beef broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Onion",
+        "Braise",
+        "Beef Rib",
+        "Bacon",
+        "Carrot",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Braised Beef Short Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-beef-short-ribs-14401"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs-with-root-vegetable-ragout-100597.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs-with-root-vegetable-ragout-100597.json
new file mode 100644
index 000000000..f322af68e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs-with-root-vegetable-ragout-100597.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.",
+        "Preheat oven to 300\u00b0F.",
+        "Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.",
+        "Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock",
+        ". Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3\u201a hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.",
+        "Serve short ribs with braising liquid and vegetable ragout."
+    ],
+    "ingredients": [
+        "1 small onion",
+        "1 medium carrot",
+        "1/4 cup plus 1 tablespoon vegetable oil",
+        "1 cup dry red wine",
+        "3 thyme sprigs",
+        "1 Turkish bay leaf or 1/4 California bay leaf",
+        "1/2 teaspoon cracked black pepper",
+        "four 3/4-pound beef short ribs (sometimes called Flanken)",
+        "all-purpose flour for dusting ribs",
+        "2 cups veal stock (16 fluid ounces)",
+        "1/2 cup water if necessary",
+        "Accompaniment: root vegetable ragout"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Vegetable",
+        "Braise",
+        "Marinate",
+        "Red Wine",
+        "Winter",
+        "Thyme",
+        "Gourmet"
+    ],
+    "title": "Braised Beef Short Ribs with Root Vegetable Rago\u00fbt",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-beef-short-ribs-with-root-vegetable-ragout-100597"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs-with-root-vegetable-ragout-100880.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs-with-root-vegetable-ragout-100880.json
new file mode 100644
index 000000000..cd6b38904
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs-with-root-vegetable-ragout-100880.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Slice enough onion and chop enough carrot to measure 20 g each. In a 1.42- to 1.89-litre saucepan cook onions and carrots in 14.79 ml oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.",
+        "Preheat oven to 149\u00b0C.",
+        "Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.",
+        "Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 59.15 ml oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock.",
+        "Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3 1/2 hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.",
+        "Serve short ribs with braising liquid and vegetable ragout."
+    ],
+    "ingredients": [
+        "1 small onion",
+        "1 medium carrot",
+        "59.15 ml plus 14.79 ml vegetable oil",
+        "236.59 ml cup dry red wine",
+        "3 thyme sprigs",
+        "1 Turkish bay leaf or 1/4 California bay leaf",
+        ".89 g cracked black pepper",
+        "four .34-Kilogram beef short ribs (sometimes called Flanken)",
+        "all-purpose flour for dusting ribs",
+        "473.18 ml veal stock",
+        "118.30 ml water if necessary",
+        "Accompaniment: root vegetable ragout"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Meat",
+        "Gourmet"
+    ],
+    "title": "Braised Beef Short Ribs with Root Vegetable Rago\u00fbt",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-beef-short-ribs-with-root-vegetable-ragout-100880"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs.json
new file mode 100644
index 000000000..99f4f0741
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-short-ribs.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.",
+        "In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.",
+        "Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.",
+        "In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour for coating",
+        "2 teaspoons salt",
+        "1 pinch ground black pepper",
+        "4 pounds beef short ribs",
+        "2 tablespoons vegetable oil",
+        "1 cup water",
+        "1 cup stewed tomatoes",
+        "1 clove garlic, minced",
+        "6 potatoes, peeled and cubed",
+        "3 onions, chopped",
+        "6 carrots, chopped",
+        "1 1/2 tablespoons all-purpose flour",
+        "4 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Beef Short Ribs",
+    "url": "http://allrecipes.com/recipe/16256/braised-beef-short-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-stew.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-stew.json
new file mode 100644
index 000000000..6cb980368
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-stew.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat an oven to 350\u00b0F. Cut each short rib in half crosswise. Season the meat well with salt and pepper.",
+        "Warm a Dutch oven or similar heavy ovenproof pot with a tight lid over medium-high heat and add the olive oil. When the oil is hot, add the beef and sear on all sides until well browned, about 8 minutes.",
+        "Add the onion, carrots, parsnip, garlic and mushrooms and cook, stirring often, until the vegetables are lightly colored, about 5 minutes. Add the wine, bring to a boil and cook for 5 minutes to reduce slightly. Add the tomatoes, bay leaf and thyme and return to a boil. Cover, transfer to the oven and cook until the meat is tender when pierced with a fork, about 1 1/2 hours.",
+        "Adjust the seasoning with salt and pepper and serve directly from the pot. Serves 4 to 6.",
+        "Adapted from Williams-Sonoma",
+        "Family Meals",
+        ", by Maria Helm Sinskey (Oxmoor House, 2008)."
+    ],
+    "ingredients": [
+        "1 1/2 lb. boneless beef short ribs, each 2 to 3 inches long",
+        "Salt and freshly ground pepper, to taste",
+        "1 Tbs. extra-virgin olive oil",
+        "1 yellow onion, diced",
+        "2 carrots, peeled and cut into 1-inch chunks",
+        "1 parsnip, peeled and cut into 1-inch chunks",
+        "2 large garlic cloves",
+        "6 oz. small white or cremini mushrooms, trimmed and halved",
+        "1 cup dry red wine",
+        "1 cup fresh or canned diced tomatoes with juices",
+        "1 bay leaf",
+        "1 tsp. chopped fresh thyme"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Beef Stew",
+    "url": "http://www.williams-sonoma.com/recipe/braised-beef-stew.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-autumn-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-autumn-vegetables.json
new file mode 100644
index 000000000..57bd90449
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-autumn-vegetables.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat a Cuisinart multicooker on the brown/saut\u00e9 setting to 450\u00b0F according to the manufacturer\u2019s instructions. Season the beef with salt and pepper. Warm 1 Tbs. of the olive oil in the multicooker. Working in batches, brown the beef on all sides, about 8 minutes per batch. Using a slotted spoon, transfer the beef to a plate.",
+        "Discard most of the fat from the multicooker insert and return the insert to the base. Add the yellow onion, thyme sprigs and bay leaves and saut\u00e9 until the onion begins to brown, 4 to 6 minutes. Add the garlic and cinnamon stick and cook for 1 minute. Stir in the wine, the 2 Tbs. vinegar, carrots, tomatoes, stock and beef. Set the multicooker on the slow cook-high setting, cover and cook for 2 hours.",
+        "Scatter the pumpkin over the beef, cover and cook until the beef and pumpkin are very tender, 1 to 2 hours more. Discard the thyme sprigs, bay leaves and cinnamon stick. Using a large spoon, skim off the fat.",
+        "In a small bowl, whisk together the remaining 1 Tbs. olive oil, the 1 tsp. vinegar, the 1/4 tsp. salt and several grinds of pepper. Stir in the green onions and mint.",
+        "Ladle the meat and vegetables into warmed bowls and spoon the green onion mixture on top. Serve immediately. Serves 6.",
+        "Adapted from Williams-Sonoma",
+        "The New Slow Cooker",
+        ", by Brigit Binns (Weldon Owen, 2010)."
+    ],
+    "ingredients": [
+        "3 lb. beef bottom round, trimmed of most fat and cut into 1 1/4-inch chunks",
+        "Kosher salt, to taste, plus 1/4 tsp.",
+        "Freshly ground pepper, to taste",
+        "2 Tbs. olive oil",
+        "1 yellow onion, finely chopped",
+        "2 fresh thyme sprigs",
+        "3 bay leaves",
+        "4 garlic cloves, finely chopped",
+        "1 cinnamon stick",
+        "1/3 cup dry red wine",
+        "2 Tbs. plus 1 tsp. red wine vinegar",
+        "2 large carrots, peeled and cut into chunks",
+        "1 can (15 oz.) diced tomatoes, drained",
+        "1/3 cup beef or chicken stock",
+        "1 lb. pumpkin or butternut squash, peeled, seeded and cut into 3/4-inch chunks",
+        "2 green onions, thinly sliced",
+        "1 Tbs. chopped fresh mint"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Beef with Autumn Vegetables",
+    "url": "http://www.williams-sonoma.com/recipe/braised-beef-with-autumn-vegetables.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-mushrooms.json
new file mode 100644
index 000000000..b4f64b3b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-mushrooms.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a saucepan over high heat, bring the stock to a boil and add the mushrooms. Remove from the heat, cover and let stand for 1 hour.",
+        "Season the beef with salt and pepper. Dredge the beef in 1 cup of the flour and shake off the excess.",
+        "In a large saut\u00e9 pan over medium-high heat, warm the olive oil. Brown the beef, 3 to 5 minutes per side. Transfer to a slow cooker.",
+        "Reduce the heat to medium, add the onions and the remaining 1\u20444 cup flour to the pan and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 minute. Add the wine, tomatoes, chocolate and herbs and bring to a simmer. Slowly pour in the stock and mushrooms, leaving the grit behind. Simmer until thickened, 3 to 5 minutes, then add to the slow cooker. Cover and cook on high for 4 1\u20442 hours.",
+        "Remove the herb bundle and discard. Cut the beef into chunks and serve with the sauce. Serves 6."
+    ],
+    "ingredients": [
+        "3 cups beef stock",
+        "1 oz. dried moixernon or mousseron or chanterelle\u00a0 mushrooms",
+        "4 lb. beef chuck roast, sliced 2 inches thick",
+        "Salt and freshly ground pepper, to taste",
+        "1 1\u20444 cups all-purpose flour",
+        "1\u20444 cup olive oil",
+        "2 yellow onions, sliced 1\u20444 inch thick",
+        "3 garlic cloves, crushed",
+        "1 cup dry white wine",
+        "1\u20442 cup drained diced canned tomatoes",
+        "1 oz. bittersweet chocolate, chopped",
+        "2 sprigs each fresh thyme, rosemary and\u00a0 oregano, tied with string"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Beef with Mushrooms",
+    "url": "http://www.williams-sonoma.com/recipe/braised-beef-with-mushrooms.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-pears-and-fresh-ginger-354859.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-pears-and-fresh-ginger-354859.json
new file mode 100644
index 000000000..05f3363f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-pears-and-fresh-ginger-354859.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat broiler. Stand neck bones (close together for support), meat side up, in row in heavy large roasting pan. Brush meaty tops with oil; sprinkle with salt and pepper.",
+        "Broil until meat is deep brown, turning pan for even cooking, about 12 minutes. Transfer bones to rimmed baking sheet. Reduce oven temperature to 350\u00b0F.",
+        "Place roasting pan over 2 burners. Add 1/4 cup oil, onions, celery, and carrots. Saut\u00e9 over medium-high heat until tender and beginning to brown, about 20 minutes. Transfer 1 cup vegetable mixture to small bowl and reserve for sauce.",
+        "Add ginger and garlic to pan; stir 30 seconds. Add wine and boil until reduced to glaze, about 5 minutes. Return neck bones to pan, arranging flat side down in single layer. Nestle in herb sprigs, bay leaves, and juniper berries. Top with pig's feet, cut side down. Pour broth over and bring to boil.",
+        "Cover roasting pan tightly with foil and place in oven. Braise until meat is very tender and falling off bones, about 3 hours. Using tongs, transfer neck bones to rimmed baking sheet to cool. Discard pig's feet.",
+        "Strain pan juices into large bowl, pressing on solids in strainer to release all juices; discard solids. Spoon all fat off surface of pan juices, reserving 1 tablespoon fat for sauce. Return juices to roasting pan. Boil over 2 burners until reduced to 3 1/2 cups, about 20 minutes, occasionally stirring up browned bits. Transfer juices to large pot. Add reserved 1 cup vegetable mixture. Stir 1 tablespoon reserved fat and flour in small bowl to smooth paste; whisk into sauce. Boil until reduced to 3 1/2 cups, about 12 minutes. Add pears to sauce. Simmer pears, uncovered, until tender, about 8 minutes.",
+        "Pull all meat off bones; cut meat into bite-size pieces. Sprinkle lightly with salt and pepper. Mix meat into sauce in pot. DO AHEAD: Stew can be made 1 day ahead. Cool 1 hour; cover and refrigerate. Rewarm before continuing.",
+        "Spoon stew into large bowl. Sprinkle with chopped parsley and serve."
+    ],
+    "ingredients": [
+        "6 pounds meaty beef neck bones",
+        "1/4 cup olive oil plus additional for brushing",
+        "5 cups chopped onions (about 1 1/4 pounds)",
+        "2 1/2 cups diced celery",
+        "2 cups diced carrots",
+        "3 tablespoons chopped peeled fresh ginger",
+        "6 large garlic cloves, chopped",
+        "1 1/2 cups dry red wine",
+        "10 whole fresh Italian parsley sprigs plus chopped for garnish",
+        "6 large fresh thyme sprigs",
+        "5 large fresh rosemary sprigs",
+        "4 Turkish bay leaves",
+        "1 1/2 teaspoons juniper berries*",
+        "2 pig's feet, split in half lengthwise",
+        "8 cups beef broth (preferably organic)",
+        "1 tablespoon all purpose flour",
+        "2 large ripe unpeeled Bartlett pears, halved, cored, each half cut into 4 wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Ginger",
+        "Pork",
+        "Braise",
+        "Saut\u00e9",
+        "Dinner",
+        "Pear",
+        "Meat",
+        "Celery",
+        "Red Wine",
+        "Simmer"
+    ],
+    "title": "Braised Beef with Pears and Fresh Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-beef-with-pears-and-fresh-ginger-354859"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-shallots-and-mushro.json b/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-shallots-and-mushro.json
new file mode 100644
index 000000000..87ba91b6b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-beef-with-shallots-and-mushro.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Season the beef with the salt and black pepper.",
+        "Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.",
+        "Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.",
+        "Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth.  Stir the stock mixture in the skillet and heat to a boil.  Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.",
+        "Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.",
+        "Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl.  Sprinkle the lemon zest mixture over the beef mixture."
+    ],
+    "ingredients": [
+        "1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 tablespoon olive oil",
+        "8 ounces small shallots, peeled",
+        "3 cloves garlic, minced",
+        "1 (8 ounce) package mushrooms, cut in quarters",
+        "2 tablespoons all-purpose flour",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1 cup Swanson\u00ae Beef Stock",
+        "3 tablespoons balsamic vinegar",
+        "1 tablespoon packed brown sugar",
+        "1 lemon",
+        "1/4 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Beef with Shallots and Mushrooms",
+    "url": "http://allrecipes.com/recipe/244561/braised-beef-with-shallots-and-mushro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-belgian-endive-gratin-13201.json b/serverless-fleets/data/input/inferencing/recipes/braised-belgian-endive-gratin-13201.json
new file mode 100644
index 000000000..559dc5486
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-belgian-endive-gratin-13201.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruy\u00e8re and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted."
+    ],
+    "ingredients": [
+        "8 Belgian endives (about 2 pounds), trimmed, leaving the root ends intact, and halved\u00a0lengthwise",
+        "1 1/2 tablespoons fresh lemon juice",
+        "3 tablespoons unsalted butter, cut into bits",
+        "1/2 teaspoon salt",
+        "2 teaspoons sugar",
+        "3/4 cup chicken broth",
+        "2/3 cup finely grated Gruy\u00e8re",
+        "1 1/3 cups dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Braise",
+        "Broil",
+        "Casserole/Gratin",
+        "Swiss Cheese",
+        "Endive",
+        "Gourmet",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Belgian Endive Gratin",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-belgian-endive-gratin-13201"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-black-lentils.json b/serverless-fleets/data/input/inferencing/recipes/braised-black-lentils.json
new file mode 100644
index 000000000..faa2de9f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-black-lentils.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.",
+        "Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.",
+        "Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "1/2 cup diced onion",
+        "1/2 cup diced carrot",
+        "1/2 cup diced celery",
+        "salt to taste",
+        "6 sprigs fresh thyme",
+        "ground black pepper to taste",
+        "1 cup beluga lentils",
+        "1 3/4 cups chicken stock",
+        "1 tablespoon champagne vinegar",
+        "2 tablespoons chopped Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Black Lentils",
+    "url": "http://allrecipes.com/recipe/228374/braised-black-lentils/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-beer-and-onion-sauce.json b/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-beer-and-onion-sauce.json
new file mode 100644
index 000000000..88957d7b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-beer-and-onion-sauce.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "To make the tomato sauce, place a food mill over a saucepan and pass the tomatoes through the mill. Set the pan over medium-high heat and bring the tomatoes to a boil, then add the garlic, basil, salt and pepper. Boil until the sauce is thickened and reduced to 1 cup, about 5 minutes. Set aside.",
+        "Preheat an oven to 275\u00b0F. Season the brisket generously with salt and pepper.",
+        "In a large Dutch oven over medium-high heat, warm the oil. Add the brisket and brown on both sides, 8 to 10 minutes total. Transfer to a platter. If the bottom of the pan is too dark, deglaze with water and discard the burned bits.",
+        "Set the pot over medium heat and melt the butter. Add the onions and cook, stirring occasionally, until golden brown, about 20 minutes. Add the tomato sauce, the beer, bay leaf, salt and pepper and bring to a boil. Return the brisket to the pot, cover and transfer to the oven. Cook, turning the brisket over twice, until it is fork-tender, about 3 1/2 hours.",
+        "Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Meanwhile, skim the fat off the sauce and remove and discard the bay leaf. Cut the brisket into thin slices and arrange on a warmed platter. Pour the sauce over the meat and sprinkle with the parsley. Serve immediately with mashed potatoes. Serves 6.",
+        "Adapted from",
+        "Jamie Kennedy's Seasons,",
+        "by Jamie Kennedy (Whitecap Books, 2000)."
+    ],
+    "ingredients": [
+        "1 can (28 oz.) whole peeled tomatoes, drained and coarsely chopped",
+        "3 garlic cloves, sliced",
+        "2 Tbs. coarsely chopped fresh basil",
+        "Kosher salt and freshly ground pepper, to taste",
+        "3 lb. point-cut beef brisket",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1 Tbs. vegetable oil",
+        "3 Tbs. unsalted butter",
+        "2 yellow onions, thinly sliced",
+        "2 cups lager beer",
+        "1 bay leaf",
+        "2 Tbs. finely chopped fresh flat-leaf parsley",
+        "Mashed potatoes for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Brisket with Beer & Onion Sauce",
+    "url": "http://www.williams-sonoma.com/recipe/braised-brisket-with-beer-and-onion-sauce.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-bourbon-peach-glaze-388709.json b/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-bourbon-peach-glaze-388709.json
new file mode 100644
index 000000000..e148a56b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-bourbon-peach-glaze-388709.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Mix all ingredients in a small bowl.",
+        "Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.",
+        "Preheat oven to 325\u00b0F. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.",
+        "Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern of 1/4\"-deep slits spaced 1/2\" apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.",
+        "Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and pur\u00e9e until smooth. Season with salt and pepper.",
+        "Preheat broiler. Spread 3-4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4-5 minutes.",
+        "Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top."
+    ],
+    "ingredients": [
+        "1 tablespoon plus 1 teaspoon kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "1/4 teaspoon smoked paprika",
+        "1/8 teaspoon ground cinnamon",
+        "1 4-pound trimmed flat-cut brisket with about 1/3\" top layer of fat",
+        "2 tablespoons grapeseed oil, divided",
+        "3/4 cup chopped onion",
+        "3 garlic cloves, smashed",
+        "4 cups beef broth",
+        "1 12-ounce bottle stout",
+        "3/4 cup bourbon",
+        "1/4 cup (packed) light brown sugar",
+        "1/4 cup soy sauce",
+        "6 large sprigs thyme",
+        "3 celery stalks, chopped",
+        "2 plum tomatoes, cored, chopped",
+        "1 large carrot, chopped",
+        "1 tablespoon balsamic vinegar",
+        "1/2 cup peach jam or preserves",
+        "2 teaspoons bourbon",
+        "Kosher salt and freshly ground black pepper",
+        "Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Bourbon",
+        "Beef",
+        "Braise",
+        "Dinner",
+        "Meat",
+        "Brisket",
+        "Winter",
+        "Jam or Jelly",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Braised Brisket with Bourbon-Peach Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-brisket-with-bourbon-peach-glaze-388709"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-garlic.json b/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-garlic.json
new file mode 100644
index 000000000..66ca7b73f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-garlic.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.",
+        "Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.",
+        "Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes.  Season with black pepper.",
+        "Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.",
+        "Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.",
+        "Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.",
+        "Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.",
+        "Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil.  Cook and stir until the gravy is thickened.  Serve the gravy with the beef."
+    ],
+    "ingredients": [
+        "1 lemon",
+        "3 tablespoons olive oil",
+        "5 pounds beef brisket",
+        "36 cloves garlic, peeled",
+        "2 tablespoons red wine vinegar",
+        "3 cups Swanson\u00ae Beef Stock or Swanson\u00ae Unsalted Beef Stock",
+        "3 sprigs fresh thyme leaves, or more to taste",
+        "2 sprigs fresh rosemary leaves",
+        "1 teaspoon chopped fresh rosemary leaves",
+        "1 teaspoon minced garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Brisket with Garlic",
+    "url": "http://allrecipes.com/recipe/244562/braised-brisket-with-garlic/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-hot-sauce-and-mixed-chiles.json b/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-hot-sauce-and-mixed-chiles.json
new file mode 100644
index 000000000..7840e1de8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-brisket-with-hot-sauce-and-mixed-chiles.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 300\u00b0F. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)",
+        "Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.",
+        "Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6\u20138 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6\u20138 minutes. Transfer to baking sheet with brisket.",
+        "Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3\u20133 1/2 hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.",
+        "Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10\u201315 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.",
+        "Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.",
+        "Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill."
+    ],
+    "ingredients": [
+        "6 mild yellow or red chiles or 3 yellow or red bell peppers",
+        "4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed",
+        "4 medium-hot red chiles (such as Fresno or jalape\u00f1o), seeds removed",
+        "3/4 cup apple cider vinegar",
+        "1/4 cup (packed) light brown sugar",
+        "2 tablespoons Red Chile Hot Sauce",
+        "1 tablespoon vegetable oil",
+        "1 (4-pound) beef brisket, preferably from the point end",
+        "Kosher salt",
+        "2 teaspoons freshly ground black pepper",
+        "1 large red onion, cut through root end into 6 wedges",
+        "8 garlic cloves, peeled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Chile Pepper",
+        "Dinner",
+        "Fall",
+        "Braise",
+        "Summer",
+        "Hot Pepper",
+        "Wheat/Gluten-Free",
+        "Taco"
+    ],
+    "title": "Braised Brisket With Hot Sauce and Mixed Chiles",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-brisket-with-hot-sauce-and-mixed-chiles"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-brisket.json b/serverless-fleets/data/input/inferencing/recipes/braised-brisket.json
new file mode 100644
index 000000000..eaa09924b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-brisket.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Brown the meat",
+        "Preheat an oven to 325\u00b0F.",
+        "Season the brisket with the paprika, salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, warm the olive oil. Add the brisket and cook, turning as needed, until well browned on all sides, about 10 minutes total. Transfer to a platter.",
+        "Cook the vegetables and the brisket",
+        "Add the onions, celery and carrots to the drippings in the pot and saut\u00e9 over medium heat until the vegetables are softened, about 5 minutes. Pour in the broth and stir, scraping up the browned bits from the pan bottom. Stir in the wine, the tomatoes and their juices. Return the meat and any juices from the platter to the pot. Cover, transfer to the oven and bake until the brisket is fork-tender, 3 to 3 1/2 hours.",
+        "Make the sauce",
+        "Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Spoon off and discard the fat from the liquid in the pot. Place the pot over medium-high heat and bring the liquid to a boil. Stir in the marjoram, reduce the heat to medium and simmer until the liquid is reduced by one-fourth, 7 to 10 minutes. Adjust the seasonings with salt and pepper.",
+        "Slice the brisket across the grain and serve with some of the sauce and vegetables spooned on top. Serves 4 (makes about 10 cups sliced or shredded brisket total).",
+        "Storage Tip:",
+        "To store the leftover brisket, place it, uncut or shredded, in an airtight container. Put the sauce in a separate airtight container. Refrigerate the meat and sauce for up to 3 days.",
+        "Adapted from Williams-Sonoma Food Made Fast Series,",
+        "Weeknight",
+        ", by Melanie Barnard (Oxmoor House, 2006)."
+    ],
+    "ingredients": [
+        "1 beef brisket, about 5 lb., trimmed of excess fat",
+        "1 Tbs. paprika",
+        "Salt and freshly ground pepper, to taste",
+        "2 Tbs. olive oil",
+        "2 yellow onions, chopped",
+        "3 celery stalks, chopped",
+        "2 carrots, chopped",
+        "2 cups beef broth",
+        "3/4 cup dry red wine",
+        "1 can (14 1/2 oz.) diced tomatoes with juices",
+        "2 Tbs. minced fresh marjoram"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Brisket",
+    "url": "http://www.williams-sonoma.com/recipe/braised-brisket.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-broccoli-with-olives-106872.json b/serverless-fleets/data/input/inferencing/recipes/braised-broccoli-with-olives-106872.json
new file mode 100644
index 000000000..e528f57c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-broccoli-with-olives-106872.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.",
+        "2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.",
+        "3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "4 small heads broccoli or 1 1/2 or more pounds broccoli sprouts",
+        "sea salt and freshly ground pepper",
+        "1/4 cup olive oil",
+        "1 onion",
+        "1 tablespoon chopped marjoram or oregano",
+        "3 garlic cloves, coarsely chopped",
+        "2 tablespoons olive paste or finely chopped Gaeta olives",
+        "grated zest of 1/2 lemon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Vegetable",
+        "Side",
+        "Braise",
+        "Vegetarian",
+        "High Fiber",
+        "Summer",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Broccoli with Olives",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-broccoli-with-olives-106872"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-brussels-sprouts-pearl-onions-and-chestnuts-2875.json b/serverless-fleets/data/input/inferencing/recipes/braised-brussels-sprouts-pearl-onions-and-chestnuts-2875.json
new file mode 100644
index 000000000..a13b7acb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-brussels-sprouts-pearl-onions-and-chestnuts-2875.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.",
+        "Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.",
+        "Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) butter",
+        "2 pounds pearl onions, blanched 1 minute in boiling water, peeled",
+        "1 1/2 cups turkey broth or canned chicken broth",
+        "2 bay leaves",
+        "2 pounds fresh Brussels sprouts, trimmed or 2 pounds frozen",
+        "16 ounces whole roasted chestnuts, in jars",
+        "Salt and pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Onion",
+        "Vegetable",
+        "Side",
+        "Braise",
+        "Christmas",
+        "Winter",
+        "Chestnut",
+        "Brussel Sprout"
+    ],
+    "title": "Braised Brussels Sprouts, Pearl Onions and Chestnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-brussels-sprouts-pearl-onions-and-chestnuts-2875"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-brussels-sprouts-with-bacon.json b/serverless-fleets/data/input/inferencing/recipes/braised-brussels-sprouts-with-bacon.json
new file mode 100644
index 000000000..18856cc4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-brussels-sprouts-with-bacon.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.",
+        "Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 tablespoons olive oil",
+        "1 onion, minced",
+        "1 tablespoon minced garlic",
+        "2 pounds Brussels sprouts, trimmed and halved",
+        "1/2 cup crumbled cooked bacon",
+        "2 tablespoons powdered chicken bouillon",
+        "1/2 teaspoon red pepper flakes",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/2 cup Chardonnay wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Brussels Sprouts with Bacon",
+    "url": "http://allrecipes.com/recipe/240253/braised-brussels-sprouts-with-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-cabbage-recipe.json b/serverless-fleets/data/input/inferencing/recipes/braised-cabbage-recipe.json
new file mode 100644
index 000000000..e00308bb3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-cabbage-recipe.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Toast 1 teaspoon fennel seeds in a skillet with 1 tablespoon olive oil for 1 minute. Add 1 head thinly sliced red cabbage in batches, season with salt and pepper and stir until wilted. Add a pinch of sugar and a splash each of red wine vinegar and chicken broth. Partially cover and simmer over medium-low heat, stirring occasionally, until the cabbage is soft, about 30 minutes. Toss with 2 tablespoons butter and a handful of chopped parsley.",
+        "Photograph by Marcus Nilsson"
+    ],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy Dinner",
+        "Healthy",
+        "Healthy Lunch",
+        "Lunch",
+        "Cabbage Recipes",
+        "Vegetable",
+        "Low Sodium",
+        "Low Calorie",
+        "High Fiber",
+        "Low-Carb",
+        "Gluten Free",
+        "Diabetes-Friendly",
+        "Low-Fat",
+        "Heart-Healthy",
+        "Low-Cholesterol"
+    ],
+    "title": "Braised Cabbage",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/braised-cabbage-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-cabbage.json b/serverless-fleets/data/input/inferencing/recipes/braised-cabbage.json
new file mode 100644
index 000000000..33f7b021c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-cabbage.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon oil",
+        "1 onion, thinly sliced",
+        "1/2 (6 ounce) package Canadian-style bacon, chopped, or to taste",
+        "1 head white cabbage, thinly sliced",
+        "1 (12 fluid ounce) can or bottle beer"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Cabbage",
+    "url": "http://allrecipes.com/recipe/256278/braised-cabbage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-cabernet-beef-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/braised-cabernet-beef-short-ribs.json
new file mode 100644
index 000000000..5ee0ae171
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-cabernet-beef-short-ribs.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Season ribs with salt, garlic powder, and black pepper. Sprinkle flour over both sides of the ribs.",
+        "Heat oil in a large pot over medium-high heat. Cook about half the garlic in the hot oil until golden brown, 2 to 3 minutes; add short ribs and cook until completely browned, 2 to 3 minutes per side.",
+        "Pour beef broth and wine into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer ribs and liquid to the crock of your slow cooker; put remaining garlic and sliced onion atop the ribs.",
+        "Cook on Low for 5 hours. Remove ribs to a wide and shallow serving bowl. Ladle liquid from crock into a large skillet.",
+        "Bring the liquid in a skillet to a boil and cook until reduced in volume by half, 5 to 7 minutes. Pour sauce over the ribs and turn ribs to coat."
+    ],
+    "ingredients": [
+        "2 pounds beef short ribs, or more to taste",
+        "2 tablespoons salt",
+        "2 teaspoons garlic powder",
+        "2 teaspoons ground black pepper",
+        "1/2 cup all-purpose flour",
+        "2 tablespoons vegetable oil",
+        "4 cloves garlic cloves, minced and divided",
+        "3 cups beef broth",
+        "1 cup Cabernet Sauvignon wine",
+        "1 onion, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Cabernet Beef Short Ribs",
+    "url": "http://allrecipes.com/recipe/237167/braised-cabernet-beef-short-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-cauliflower-with-curry-and-yogurt-105094.json b/serverless-fleets/data/input/inferencing/recipes/braised-cauliflower-with-curry-and-yogurt-105094.json
new file mode 100644
index 000000000..4d9f6b11c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-cauliflower-with-curry-and-yogurt-105094.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "1. Heat the oil in a large skillet or saut\u00e9 pan set over medium heat. Add the cauliflower and onion and cook, stirring occasionally, until the florets are lightly browned, about 7 minutes. Stir in the curry powder and continue cooking until fragrant, about 1 minute.",
+        "2. Add the thinned yogurt, cover the pan, and reduce the heat to medium-low. Simmer until the florets are tender but still hold their shape, about 6 minutes. Stir in the cilantro and season with salt and pepper to taste. If necessary, simmer, uncovered, to evaporate any remaining liquid in the pan. Serve immediately."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons extra-virgin olive oil",
+        "1 medium head cauliflower (about 2 pounds), trimmed, cored, and cut into florets",
+        "1 medium onion, halved and sliced thin",
+        "1 teaspoon curry powder",
+        "1/4 cup plain yogurt mixed with 1/4 cup water",
+        "2 tablespoons minced fresh cilantro leaves",
+        "Salt",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Braise",
+        "Yogurt",
+        "Curry",
+        "Cauliflower",
+        "Summer",
+        "Cilantro",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Cauliflower with Curry and Yogurt",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-cauliflower-with-curry-and-yogurt-105094"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-celery-recipe.json b/serverless-fleets/data/input/inferencing/recipes/braised-celery-recipe.json
new file mode 100644
index 000000000..51e0056ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-celery-recipe.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.",
+        "Photograph by Antonis Achilleos"
+    ],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Celery",
+        "Vegetable"
+    ],
+    "title": "Braised Celery",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/braised-celery-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-celery.json b/serverless-fleets/data/input/inferencing/recipes/braised-celery.json
new file mode 100644
index 000000000..6d5b6f577
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-celery.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Arrange the celery in a single layer on the bottom of a large skillet.  Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.",
+        "Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving."
+    ],
+    "ingredients": [
+        "1 bunch celery, cleaned and cut into 4 inch pieces",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "2 tablespoons butter or margarine",
+        "1 cube chicken bouillon",
+        "1 cup boiling water",
+        "1 tablespoon minced fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Celery",
+    "url": "http://allrecipes.com/recipe/50097/braised-celery/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-and-artichoke-hearts.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-and-artichoke-hearts.json
new file mode 100644
index 000000000..cb681c7ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-and-artichoke-hearts.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Coat bottom of a Dutch oven with olive oil and place over high-heat. Sear chicken until browned, about 5 minutes per side. Transfer to a warm plate.",
+        "Stir onion, garlic, black pepper, salt, and red pepper flakes into the Dutch oven; cook and stir for 1 minute. Stir in chicken broth and return to a simmer. Remove from heat.",
+        "Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.",
+        "Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour.",
+        "Remove Dutch oven and transfer chicken to a warm plate.",
+        "Stir beans into the Dutch oven with broth and artichoke mixture.",
+        "Serve each chicken leg quarter in a bowl. Pour a ladle-full of artichoke, bean, and broth mixture over each."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "4 chicken leg quarters",
+        "1 yellow onion, chopped",
+        "4 cloves garlic, chopped",
+        "1 tablespoon fresh ground black pepper",
+        "1 teaspoon salt",
+        "1/2 teaspoon red pepper flakes",
+        "1 quart chicken stock or low-sodium broth",
+        "10 canned artichoke hearts, drained and halved",
+        "2 cups cherry peppers",
+        "2 lemons, juiced",
+        "8 sprigs fresh thyme",
+        "1 (16 ounce) can butter beans, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme",
+    "url": "http://allrecipes.com/recipe/221130/braised-chicken-and-artichoke-hearts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-and-rice-with-orange-saffron-almond-and-pistachio-syrup-358563.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-and-rice-with-orange-saffron-almond-and-pistachio-syrup-358563.json
new file mode 100644
index 000000000..b97b2121c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-and-rice-with-orange-saffron-almond-and-pistachio-syrup-358563.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.",
+        "Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.",
+        "Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.",
+        "Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.",
+        "Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.",
+        "Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.",
+        "Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table."
+    ],
+    "ingredients": [
+        "1 1/2 cups brown basmati rice",
+        "1/4 cup olive oil",
+        "2 medium onions, peeled and minced",
+        "coarse salt and black pepper",
+        "4 large chicken thighs, chopped in half, or 8 smaller ones",
+        "about 4 cups water",
+        "1 large organic orange",
+        "1 tablespoon unrefined granulated sugar",
+        "1/2 cup slivered blanched almonds",
+        "1/2 cup shelled, chopped pistachio nuts",
+        "large pinch of saffron threads",
+        "2 to 3 teaspoons rose water",
+        "7 or 8 cardamom pods, lightly crushed, seeds extracted",
+        "a handful of blanched, skinned baby fava beans (optional)",
+        "a handful of blanched peas (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Citrus",
+        "Fruit",
+        "Nut",
+        "Poultry",
+        "Dinner",
+        "Casserole/Gratin",
+        "Orange",
+        "Tree Nut",
+        "Almond",
+        "Pistachio",
+        "Spice",
+        "Saffron",
+        "Potluck",
+        "Advance Prep Required",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-and-rice-with-orange-saffron-almond-and-pistachio-syrup-358563"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-breasts-in-tasty-mire.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-breasts-in-tasty-mire.json
new file mode 100644
index 000000000..677239c4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-breasts-in-tasty-mire.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.",
+        "Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.",
+        "Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.",
+        "Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary.  The ragout should have a stew like consistency when finished."
+    ],
+    "ingredients": [
+        "4 boneless, skinless chicken breast halves",
+        "salt and pepper to taste",
+        "1 cup all-purpose flour",
+        "3 tablespoons olive oil",
+        "2 cups diced onion",
+        "1 cup diced celery",
+        "1 cup diced carrots",
+        "2 tablespoons finely chopped garlic",
+        "3 bay leaves",
+        "1 teaspoon dried thyme",
+        "1 cup dry white wine",
+        "2 (32 fluid ounce) containers chicken broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Chicken Breasts in Tasty Mirepoix Ragout",
+    "url": "http://allrecipes.com/recipe/27781/braised-chicken-breasts-in-tasty-mire/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-in-aromatic-tomato-sauce-367.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-in-aromatic-tomato-sauce-367.json
new file mode 100644
index 000000000..2f22e31b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-in-aromatic-tomato-sauce-367.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; saut\u00e9 until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.",
+        "Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.",
+        "Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 3-pound chicken, cut into 8 pieces",
+        "3 cups chopped red onions",
+        "6 whole allspice",
+        "1 cinnamon stick",
+        "1 teaspoon ground cumin",
+        "1 teaspoon paprika",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cloves",
+        "Pinch cayenne pepper",
+        "1 28-ounce can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped",
+        "1 cup water",
+        "2 tablespoons (or more) red wine vinegar",
+        "2 tablespoons tomato paste",
+        "Pinch of sugar",
+        "12 ounces perciatelli pasta or spaghetti",
+        "Freshly grated kefalotyri cheese or Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Poultry",
+        "Tomato",
+        "Braise",
+        "Valentine's Day",
+        "Spice",
+        "Cinnamon",
+        "Clove",
+        "Nutmeg"
+    ],
+    "title": "Braised Chicken in Aromatic Tomato Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-in-aromatic-tomato-sauce-367"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-in-sun-dried-tomato-cream-4108.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-in-sun-dried-tomato-cream-4108.json
new file mode 100644
index 000000000..df89a2fe4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-in-sun-dried-tomato-cream-4108.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and saut\u00e9 until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve."
+    ],
+    "ingredients": [
+        "2 skinless boneless chicken breast halves",
+        "1 tablespoon oil from oil-packed sun-dried tomatoes",
+        "3 large garlic cloves, thinly sliced",
+        "1/2 cup dry white wine",
+        "1/3 cup whipping cream",
+        "1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced",
+        "3 tablespoons thinly sliced fresh basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chicken",
+        "Tomato",
+        "Saut\u00e9",
+        "Low Carb",
+        "Quick & Easy",
+        "Low Sodium",
+        "Basil",
+        "White Wine"
+    ],
+    "title": "Braised Chicken in Sun-Dried Tomato Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-in-sun-dried-tomato-cream-4108"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-teriyaki-2002.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-teriyaki-2002.json
new file mode 100644
index 000000000..06ad14af5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-teriyaki-2002.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Stir first 6 ingredients in heavy large pot over low heat until sugar dissolves. Add chicken. Cover pot and simmer until chicken is just cooked through, turning occasionally, about 50 minutes. Transfer chicken to platter; cover with foil to keep warm. Increase heat and boil sauce until reduced to 1 1/2 cups, about 15 minutes. Spoon sauce over."
+    ],
+    "ingredients": [
+        "1 cup soy sauce",
+        "3/4 cup sake or dry white wine",
+        "3/4 cup canned low-salt chicken broth",
+        "1/4 cup sugar",
+        "1 1/2 tablespoons minced peeled fresh ginger",
+        "4 large garlic cloves, minced",
+        "1 4 1/2-pound fryer chicken"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Garlic",
+        "Ginger",
+        "Poultry",
+        "Braise",
+        "Dinner",
+        "Lancaster",
+        "Pennsylvania"
+    ],
+    "title": "Braised Chicken Teriyaki",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-teriyaki-2002"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-carrots.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-carrots.json
new file mode 100644
index 000000000..b0919f8a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-carrots.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Season the chicken lightly with salt and pepper and then generously with paprika. In a large, heavy fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate.",
+        "Add the onion to the pan and stir, then add the potatoes and carrots. Season with salt and pepper and saut\u00e9 until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir to coat. Gradually stir in the broth and vermouth and bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.",
+        "Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes. Stir in the thyme. Taste and adjust the seasoning with salt and pepper. Divide the chicken and vegetables among 4 warmed plates and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "Weeknight Gluten Free,",
+        "by Kristine Kidd (Weldon Owen, 2013)."
+    ],
+    "ingredients": [
+        "1 1/2 lb. (750 g) boneless, skinless chicken thighs, fat trimmed",
+        "Kosher salt and freshly ground pepper, to taste",
+        "Sweet paprika, to taste",
+        "2 Tbs. olive oil",
+        "1 red onion, finely chopped",
+        "1 lb. (500 g) red-skinned potatoes, about 2 inches (5 cm) in\n\u00a0 diameter, quartered",
+        "8 carrots, halved lengthwise and then cut into 1 1/2-inch (4-cm)\n\u00a0 pieces",
+        "1 Tbs. plus 1 tsp. gluten-free flour mix",
+        "1 1/3 cups (11 fl. oz./330 ml) low-sodium, gluten-free chicken\n\u00a0 broth",
+        "1/3 cup (3 fl. oz./80 ml) dry vermouth or dry white wine",
+        "1 1/2 Tbs. minced fresh thyme"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Chicken Thighs with Carrots, Potatoes and Thyme",
+    "url": "http://www.williams-sonoma.com/recipe/braised-chicken-thighs-carrots.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-with-40-cloves-of-garlic-recipe.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-with-40-cloves-of-garlic-recipe.json
new file mode 100644
index 000000000..2b9eef3a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-with-40-cloves-of-garlic-recipe.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.",
+        "Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.",
+        "Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg.",
+        "Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping."
+    ],
+    "ingredients": [
+        "40 large cloves hardneck or purple garlic, unpeeled",
+        "8 large skin-on, bone-in chicken thighs",
+        "Kosher salt and freshly ground pepper",
+        "2 tablespoons EVOO",
+        "1 small bunch Tuscan kale or spinach, stemmed (if using kale, thinly slice)",
+        "4 tablespoons butter",
+        "1 pound cremini mushrooms, thinly sliced",
+        "2 tablespoons finely chopped fresh thyme",
+        "1/2 cup Marsala wine",
+        "3 to 4 cups chicken stock",
+        "Freshly grated nutmeg",
+        "Ciabatta bread, for mopping"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Chicken Recipes",
+        "Chicken",
+        "Easy Recipes",
+        "Poultry Recipes",
+        "Easy Main Dish Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Braised Chicken Thighs with 40 Cloves of Garlic",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/braised-chicken-thighs-with-40-cloves-of-garlic-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-with-apples-b.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-with-apples-b.json
new file mode 100644
index 000000000..0556fef89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-with-apples-b.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.",
+        "Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.",
+        "Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.",
+        "Bake in the preheated oven until tender, about 20 minutes.",
+        "Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.",
+        "Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).",
+        "Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken."
+    ],
+    "ingredients": [
+        "1 cup red wine vinegar",
+        "1 cup brown sugar",
+        "1/2 pound bacon, cut into 1/4-inch pieces, or more to taste",
+        "6 dashes liquid smoke flavoring, or to taste",
+        "4 red potatoes, quartered",
+        "3 tablespoons olive oil, divided",
+        "salt and ground black pepper to taste",
+        "3 Red Delicious apples - peeled, cored, and chopped",
+        "4 cloves garlic, minced",
+        "4 skinless, boneless chicken thighs",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Chicken Thighs with Apples, Bacon Chutney, and Roasted Red Potatoes",
+    "url": "http://allrecipes.com/recipe/256750/braised-chicken-thighs-with-apples-b/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-with-squash-and-mustard-greens.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-with-squash-and-mustard-greens.json
new file mode 100644
index 000000000..5be7858ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-thighs-with-squash-and-mustard-greens.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8\u201310 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).",
+        "Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25\u201330 minutes. Transfer chicken to a plate.",
+        "Add squash and remaining 1 cup broth to pot and push in squash so it\u2019s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10\u201312 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10\u201315 minutes.",
+        "Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.",
+        "Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low."
+    ],
+    "ingredients": [
+        "4 pounds skin-on, bone-in chicken thighs (about 12), patted dry",
+        "Kosher salt, freshly ground pepper",
+        "2 tablespoons vegetable oil",
+        "8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced",
+        "4 dried chiles de \u00e1rbol",
+        "1 (2-inch) piece ginger, peeled, thinly sliced",
+        "1 cup dry white wine",
+        "1/2 cup low-sodium soy sauce",
+        "3 tablespoons dark brown sugar",
+        "2 tablespoons toasted sesame oil",
+        "2 cups low-sodium chicken broth, divided",
+        "1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick",
+        "1 bunch mustard greens, tough stems removed, leaves torn",
+        "2 tablespoons unseasoned rice vinegar",
+        "2 teaspoons toasted sesame seeds",
+        "Cooked white rice (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Braise",
+        "Leafy Green",
+        "Mustard Greens",
+        "Squash",
+        "Ginger",
+        "Hot Pepper",
+        "White Wine",
+        "Sesame",
+        "Sesame Oil",
+        "Dinner",
+        "Winter"
+    ],
+    "title": "Braised Chicken Thighs With Squash and Mustard Greens",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-thighs-with-squash-and-mustard-greens"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-apples-and-sage-233248.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-apples-and-sage-233248.json
new file mode 100644
index 000000000..9276ce583
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-apples-and-sage-233248.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.",
+        "Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.",
+        "Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "8 chicken thighs with skin and bones (3 lb)",
+        "1 1/4 teaspoons salt",
+        "1/2 teaspoon black pepper",
+        "1 tablespoon olive oil",
+        "1 tablespoon unsalted butter",
+        "1 tablespoon packed brown sugar",
+        "2 apples (preferably Gala; 3/4 lb total), peeled, cored, and cut into 1/2-inch-thick wedges",
+        "1/2 cup chopped shallots (2 to 3)",
+        "2/3 cup reduced-sodium chicken broth",
+        "1 teaspoon cider vinegar",
+        "1/2 teaspoon chopped fresh sage"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Poultry",
+        "Braise",
+        "Quick & Easy",
+        "Apple",
+        "Sage",
+        "Gourmet"
+    ],
+    "title": "Braised Chicken with Apples and Sage",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-apples-and-sage-233248"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-artichoke-hearts-mushrooms-and-peppers-11955.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-artichoke-hearts-mushrooms-and-peppers-11955.json
new file mode 100644
index 000000000..4e6cab82d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-artichoke-hearts-mushrooms-and-peppers-11955.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre mani\u00e9 into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons olive oil",
+        "1 whole chicken breast, halved",
+        "1/2 cup finely chopped onion",
+        "1 tablespoon minced garlic",
+        "2 tablespoons minced peperoncini (pickled Tuscan peppers)",
+        "1 red bell pepper, cut into julienne strips",
+        "1/2 pound mushrooms, sliced",
+        "1/2 cup dry white wine",
+        "1/2 cup chicken broth",
+        "a 14-ounce can artichoke hearts, rinsed, drained, and quartered",
+        "a beurre mani\u00e9 made by kneading together 1 tablespoon softened\u00a0unsalted butter and 1 tablespoon all-purpose flour",
+        "3 tablespoons minced fresh parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Mushroom",
+        "Pepper",
+        "Braise",
+        "Saut\u00e9",
+        "Artichoke",
+        "Gourmet"
+    ],
+    "title": "Braised Chicken with Artichoke Hearts, Mushrooms, and Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-artichoke-hearts-mushrooms-and-peppers-11955"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-artichokes-and-olives-51150800.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-artichokes-and-olives-51150800.json
new file mode 100644
index 000000000..3f7ed85f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-artichokes-and-olives-51150800.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.",
+        "Decrease the heat to medium. Add the onion and a pinch of salt and saut\u00e9 until soft and slightly golden, about 5 minutes. Add the garlic and saut\u00e9 for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.",
+        "Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint."
+    ],
+    "ingredients": [
+        "8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat",
+        "Sea salt",
+        "Freshly ground black pepper",
+        "3 tablespoons extra-virgin olive oil",
+        "1 yellow onion, diced",
+        "3 cloves garlic, thinly sliced",
+        "1 teaspoon turmeric",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon ground coriander",
+        "Generous pinch red pepper flakes",
+        "1 cinnamon stick, or 1/4 teaspoon ground cinnamon",
+        "1 bay leaf",
+        "2 cups organic chicken broth, homemade or\nstore-bought",
+        "2 teaspoons grated lemon zest",
+        "3 tablespoons freshly squeezed lemon juice",
+        "1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt",
+        "8 thawed frozen or jarred artichoke hearts (see note), quartered",
+        "1/2 cup pitted green olives, such as picholine or manzanilla",
+        "2 tablespoons chopped fresh mint or cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Olive",
+        "Vegetable",
+        "Braise",
+        "Dinner",
+        "Spice",
+        "Artichoke",
+        "Healthy",
+        "One-Pot Meal",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Chicken With Artichokes and Olives",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-artichokes-and-olives-51150800"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-artichokes-and-peas-236937.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-artichokes-and-peas-236937.json
new file mode 100644
index 000000000..aa8432a37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-artichokes-and-peas-236937.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated.",
+        "Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut\u00e9 chicken, skinned sides down first, turning over once, until deep golden brown, 6 to 8 minutes total. Transfer to a plate (chicken will not be fully cooked).",
+        "Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes. Add wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt. Return chicken to skillet along with any juices from plate and bring to a boil over high heat. Cover skillet and reduce heat, then simmer until chicken is tender, about 25 minutes. Stir in peas and simmer, covered, 5 minutes.",
+        "Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "4 large chicken thighs with skin and bone (2 pounds total)",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "2 tablespoons olive oil",
+        "1 large onion, chopped",
+        "1/2 cup dry white wine",
+        "1/2 cup reduced-sodium chicken broth",
+        "1 (14-ounce) can artichoke hearts, rinsed, drained, and halved lengthwise",
+        "1 cup frozen baby peas (not thawed)",
+        "1 tablespoon chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Herb",
+        "Onion",
+        "Poultry",
+        "Vegetable",
+        "Braise",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Dinner",
+        "Artichoke",
+        "Pea",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Braised Chicken with Artichokes and Peas",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-artichokes-and-peas-236937"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-asparagus-peas-and-melted-leeks.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-asparagus-peas-and-melted-leeks.json
new file mode 100644
index 000000000..ebdd9702a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-asparagus-peas-and-melted-leeks.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.",
+        "Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16\u201318 minutes. Transfer leeks to a plate; reserve skillet.",
+        "Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5\u20137-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12\u201314 minutes. Transfer skin side up to a plate. Pour off and discard fat.",
+        "Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15\u201318 minutes.",
+        "Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.",
+        "Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest."
+    ],
+    "ingredients": [
+        "2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds",
+        "1/4 cup olive oil, divided",
+        "2 teaspoons kosher salt, divided",
+        "1/4 teaspoon freshly ground black pepper, plus more",
+        "2 teaspoons whole fennel seeds",
+        "8 bone-in chicken thighs (about 4 pounds)",
+        "1/2 cup dry white wine",
+        "1 1/2 cups low-sodium chicken broth",
+        "3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias",
+        "2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed",
+        "1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided",
+        "2 teaspoons fresh lemon juice",
+        "3 tablespoons chopped dill"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Spring",
+        "Chicken",
+        "Asparagus",
+        "Leek",
+        "Pea",
+        "Fennel",
+        "Braise"
+    ],
+    "title": "Braised Chicken With Asparagus, Peas, and Melted Leeks",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-asparagus-peas-and-melted-leeks"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-celery-root-and-garlic-231183.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-celery-root-and-garlic-231183.json
new file mode 100644
index 000000000..af46f4f45
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-celery-root-and-garlic-231183.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.",
+        "Add butter to skillet and heat over moderately high heat until foam subsides, then saut\u00e9 celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.",
+        "Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.",
+        "When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme."
+    ],
+    "ingredients": [
+        "3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks",
+        "1 1/4 teaspoons salt",
+        "1/2 teaspoon black pepper",
+        "1 tablespoon olive oil",
+        "1 tablespoon unsalted butter",
+        "1 celery root (sometimes called celeriac; 1 1/4 lb), peeled with a sharp knife and cut into 3/4-inch cubes",
+        "1 head garlic, cloves separated and left unpeeled",
+        "1 1/4 cups reduced-sodium chicken broth (10 fl oz)",
+        "2 fresh thyme sprigs",
+        "Accompaniment: crusty bread",
+        "Garnish: fresh thyme"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Chicken",
+        "Garlic",
+        "Poultry",
+        "Vegetable",
+        "Braise",
+        "Quick & Easy",
+        "Fall",
+        "Winter",
+        "Thyme",
+        "Simmer",
+        "Gourmet"
+    ],
+    "title": "Braised Chicken with Celery Root and Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-celery-root-and-garlic-231183"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-chickpeas-and-swiss-chard.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-chickpeas-and-swiss-chard.json
new file mode 100644
index 000000000..a13825b42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-chickpeas-and-swiss-chard.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Whack cinnamon stick with the blunt side of a chef\u2019s knife to break into pieces. Toast cinnamon, coriander seeds, cumin seeds, and peppercorns in a dry small skillet over medium-high heat, tossing occasionally, until fragrant, about 3 minutes. Let cool, then finely grind in spice mill. Transfer to a small bowl and stir in turmeric and cardamom.",
+        "Preheat oven to 400\u00b0F. Heat oil in a large heavy pot over medium-high. Season chicken generously with salt and, working in batches if needed, cook, turning occasionally, until well browned all over, 10\u201315 minutes. Transfer to a plate.",
+        "Cook onions in same pot, stirring occasionally, until soft and translucent, 6\u20138 minutes. Add spice mixture, garlic, lemon zest, bay leaves, and ginger; cook, stirring often, until fragrant, about 3 minutes. Add tomatoes, crushing with your hands, and cook, scraping up brown bits and stirring occasionally, until tomatoes are broken down and sauce is slightly thickened, 8\u201312 minutes. Stir in chiles, honey, and stock; season with salt. Return chicken to pot, skin side up, and bring to a simmer. Transfer to oven; bake, uncovered, 30 minutes. Add chickpeas and cook until chicken is very tender and skin is browned, 10\u201315 minutes. Transfer chicken to a plate. Add chard to stew and stir to wilt; season with salt. Serve chicken over stew topped with sesame seeds.",
+        "Stew (without greens) can be made 3 days ahead. Let cool; cover and chill. Reheat before adding greens."
+    ],
+    "ingredients": [
+        "1 (3-inch) cinnamon stick",
+        "1 teaspoon coriander seeds",
+        "1 teaspoon cumin seeds",
+        "1/2 teaspoon black peppercorns",
+        "1 teaspoon ground turmeric",
+        "1/4 teaspoon ground cardamom",
+        "3 tablespoons olive oil",
+        "6 chicken legs (thighs and drumsticks)",
+        "Kosher salt",
+        "2 medium onions, thinly sliced",
+        "4 garlic cloves, thinly sliced",
+        "2 wide (2-inch) strips lemon zest",
+        "2 fresh bay leaves",
+        "1 tablespoon finely grated ginger",
+        "1 (28-ounce) can whole peeled tomatoes, drained",
+        "2 dried chiles de \u00e1rbol, seeds removed",
+        "2 tablespoons honey",
+        "4 cups chicken stock or low-sodium chicken broth",
+        "1 (15-ounce) can chickpeas, rinsed",
+        "4 cups coarsely chopped Swiss chard leaves",
+        "1 tablespoon toasted sesame seeds",
+        "A spice mill"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Braise",
+        "Chickpea",
+        "Dinner",
+        "Chard",
+        "Chile Pepper",
+        "Spice",
+        "Cardamom",
+        "Cinnamon",
+        "Tomato",
+        "Ginger",
+        "Sesame",
+        "Wheat/Gluten-Free"
+    ],
+    "title": "Braised Chicken With Chickpeas and Swiss Chard",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-chickpeas-and-swiss-chard"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-cilantro-lemon-and-dried-figs-3048.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-cilantro-lemon-and-dried-figs-3048.json
new file mode 100644
index 000000000..bea2fb909
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-cilantro-lemon-and-dried-figs-3048.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.",
+        "Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and saut\u00e9 until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and saut\u00e9 until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.",
+        "Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges."
+    ],
+    "ingredients": [
+        "2 tablespoons all purpose flour",
+        "1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces",
+        "4 teaspoons olive oil",
+        "2 cups chopped onions",
+        "3 large garlic cloves, minced",
+        "1 14 1/2-ounce can low-salt chicken broth",
+        "1/2 cup plus 2 tablespoons chopped fresh cilantro",
+        "2 tablespoons fresh lemon juice",
+        "8 dried Calimyrna figs, stems trimmed, cut in half lengthwise",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Fruit",
+        "Onion",
+        "Saut\u00e9",
+        "Hanukkah",
+        "Lemon",
+        "Fig",
+        "Healthy"
+    ],
+    "title": "Braised Chicken with Cilantro, Lemon and Dried Figs",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-cilantro-lemon-and-dried-figs-3048"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-garlic-and-white-wine-109078.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-garlic-and-white-wine-109078.json
new file mode 100644
index 000000000..c1e267d0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-garlic-and-white-wine-109078.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.",
+        "Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.",
+        "Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over."
+    ],
+    "ingredients": [
+        "2 3 1/2-pound whole chickens, each cut into 8 pieces",
+        "5 whole heads of garlic, cloves separated (about 70), unpeeled",
+        "6 tablespoons extra-virgin olive oil, divided",
+        "2 cups dry white wine",
+        "6 very large fresh thyme sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Garlic",
+        "Poultry",
+        "Braise",
+        "Saut\u00e9",
+        "White Wine",
+        "Fall",
+        "Winter",
+        "Birthday",
+        "Thyme",
+        "Simmer"
+    ],
+    "title": "Braised Chicken with Garlic and White Wine",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-garlic-and-white-wine-109078"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-green-peppers-and-tomatoes-232089.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-green-peppers-and-tomatoes-232089.json
new file mode 100644
index 000000000..c0778b2f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-green-peppers-and-tomatoes-232089.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer to platter (reserve skillet).",
+        "Add onion, garlic, and parsley to same skillet; saut\u00e9 until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "4 tablespoons (about) extra-virgin olive oil, divided",
+        "2 1/4 pounds skinless boneless chicken thighs (about 12)",
+        "1 large onion, minced",
+        "3 garlic cloves, minced",
+        "2 tablespoons minced fresh Italian parsley",
+        "2 green bell peppers, cut into 1-inch squares",
+        "6 whole tomatoes from 28-ounce can, drained, chopped",
+        "1 cup dry white wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Pepper",
+        "Poultry",
+        "Tomato",
+        "Braise",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Dinner",
+        "Bell Pepper",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Braised Chicken with Green Peppers and Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-green-peppers-and-tomatoes-232089"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-onions-and-herbs-5844.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-onions-and-herbs-5844.json
new file mode 100644
index 000000000..5106d3ed2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-onions-and-herbs-5844.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; saut\u00e9 until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; saut\u00e9 until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve."
+    ],
+    "ingredients": [
+        "4 large boneless chicken breast halves with skin",
+        "2 tablespoons (1/4 stick) butter",
+        "1 1/2 cups chopped onion",
+        "3 bay leaves",
+        "2 1/2 teaspoons chopped fresh rosemary",
+        "1 1/2 cups canned low-salt chicken broth",
+        "1/2 cup dry white wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Onion",
+        "Saut\u00e9",
+        "Low Fat",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Rosemary",
+        "White Wine",
+        "Maryland"
+    ],
+    "title": "Braised Chicken with Onions and Herbs",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-onions-and-herbs-5844"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-shallots-garlic-and-balsamic-vinegar-105589.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-shallots-garlic-and-balsamic-vinegar-105589.json
new file mode 100644
index 000000000..47b7cbf35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-shallots-garlic-and-balsamic-vinegar-105589.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.",
+        "While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.",
+        "Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.",
+        "Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.",
+        "Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.",
+        "Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon."
+    ],
+    "ingredients": [
+        "6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips",
+        "1 (3 1/2-lb) chicken, cut into 8 serving pieces",
+        "1 lb shallots, thinly sliced",
+        "1 head garlic, cloves separated and peeled",
+        "1/4 cup balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Garlic",
+        "Braise",
+        "Vinegar",
+        "Bacon",
+        "Fall",
+        "Shallot",
+        "Gourmet"
+    ],
+    "title": "Braised Chicken with Shallots, Garlic, and Balsamic Vinegar",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-shallots-garlic-and-balsamic-vinegar-105589"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-smoked-ham-chestnuts-and-ginger-350211.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-smoked-ham-chestnuts-and-ginger-350211.json
new file mode 100644
index 000000000..71edcdf65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-smoked-ham-chestnuts-and-ginger-350211.json
@@ -0,0 +1,57 @@
+{
+    "directions": [
+        "Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 minutes. Cool to room temperature, then strain through a sieve into a large bowl. Discard stems, then chill mushroom caps, covered, until ready to braise chicken. Stir remaining marinade ingredients into mushroom liquid, then add chicken and marinate, chilled, stirring occasionally, 1 day.",
+        "Remove chicken from marinade and pat dry (discard marinade).",
+        "Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Just before browning each batch of chicken, sprinkle with 1 teaspoon kosher salt. Brown, skin side down first, about 3 minutes per side. Transfer to a plate.",
+        "Pour off all but 1 tablespoon oil from skillet, then reduce heat to medium-low and saut\u00e9 ginger, stirring, 1 minute (do not brown). Add white wine and Shaoxing and boil until reduced by three fourths, about 5 minutes. Add broth, 1 1/2 cups water, sugar, soy sauce, white pepper, and remaining 2 teaspoons kosher salt and bring to a simmer.",
+        "Combine cornstarch and remaining 2 tablespoons cold water and whisk into sauce, then boil 1 minute.",
+        "Transfer chicken, skin side up, to a 6-to 8-quart heavy pot (place white meat on top). Add sauce, chestnuts, and reserved mushroom caps. Gently simmer, covered, until chicken is just cooked through, 15 to 25 minutes.",
+        "Cut breasts in half and return to pot. Add ham. Gently simmer 3 minutes more."
+    ],
+    "ingredients": [
+        "2 3/4 cups water",
+        "12 dried Chinese black mushrooms",
+        "1/2 teaspoon white pepper",
+        "2 teaspoons kosher salt, divided",
+        "1 tablespoon soy sauce",
+        "2 teaspoon sugar",
+        "1 cup sliced peeled ginger",
+        "1/4 cup Shaoxing wine or dry Oloroso Sherry",
+        "1/4 cup dry white wine",
+        "2 small chickens (2 1/2 to 3 pounds), each cut into 6 pieces (legs, thighs, and breasts without backbones)",
+        "2 3/4 cups water",
+        "2 tablespoons corn oil",
+        "1 tablespoon plus 2 teaspoon kosher salt, divided",
+        "1/4 cup finely julienned peeled ginger",
+        "1/2 cup dry white wine",
+        "3/4 cup Shaoxing wine or dry Oloroso Sherry",
+        "3/4 cup dry Oloroso Sherry",
+        "2 1/2 cups reduced-sodium chicken broth",
+        "1 1/2 cups plus 2 tablespoon cold water, divided",
+        "3 1/2 teaspoons sugar",
+        "2 tablespoons soy sauce",
+        "1 teaspoon white pepper",
+        "2 tablespoons cornstarch",
+        "7 to 8 ounces bottled roasted chestnuts",
+        "1/4 pound thinly sliced country ham or speck",
+        "Accompaniment: steamed jasmine rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Ginger",
+        "Braise",
+        "Marinate",
+        "Dinner",
+        "Lunar New Year",
+        "Ham",
+        "Chestnut",
+        "Party",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free"
+    ],
+    "title": "Braised Chicken with Smoked Ham, Chestnuts, and Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-smoked-ham-chestnuts-and-ginger-350211"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-summer-tomatoes.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-summer-tomatoes.json
new file mode 100644
index 000000000..9fadfded1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-summer-tomatoes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Season the chicken with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the 2 Tbs. olive oil. Add the chicken, skin side down, and brown, turning once, 7 to 8 minutes total. Transfer to a plate.",
+        "Add the onion to the insert, reduce the heat to medium and cook, stirring occasionally, until softened and golden, about 8 minutes. Add the garlic and cook, stirring occasionally, until just golden, about 5 minutes. Add the wine and simmer for 1 minute. Add the 1/2 cup olive oil and the broth, and season with salt and pepper.",
+        "Place the chicken, skin side up, in the insert and tuck the tarragon sprigs in between. Place the tomatoes on top and bring the mixture to a simmer. Place the insert in the slow-cooker base, cover and cook on low until the meat nearly falls off the bone, about 3 hours.",
+        "Using a spoon, transfer the chicken, tomatoes, some of onion-garlic mixture and braising juices to a platter. Garnish with the chopped tarragon and serve immediately with white cheddar grits. Serves 6."
+    ],
+    "ingredients": [
+        "1 chicken, about 4 1/2 lb., cut into 8 pieces, back and wings discarded",
+        "Kosher salt and freshly ground pepper, to taste",
+        "2 Tbs. plus 1/2 cup extra-virgin olive oil",
+        "1 large yellow onion, chopped",
+        "10 garlic cloves, peeled",
+        "1/2 cup dry white wine",
+        "1 1/2 cups chicken broth",
+        "4 fresh tarragon sprigs, plus 2 Tbs. finely chopped tarragon",
+        "6 to 8 heirloom tomatoes, about 3 1/2 lb. total, cored",
+        "White cheddar grits for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Chicken with Summer Tomatoes",
+    "url": "http://www.williams-sonoma.com/recipe/braised-chicken-with-summer-tomatoes.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-white-asparagus-and-morel-saute-with-creme-fraiche-234427.json b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-white-asparagus-and-morel-saute-with-creme-fraiche-234427.json
new file mode 100644
index 000000000..452cd9362
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chicken-with-white-asparagus-and-morel-saute-with-creme-fraiche-234427.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.",
+        "Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.",
+        "Preheat oven to 325\u00b0F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; saut\u00e9 over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.",
+        "Increase oven temperature to 400\u00b0F. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.",
+        "Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.",
+        "Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of cr\u00e8me fra\u00eeche and serve."
+    ],
+    "ingredients": [
+        "6 large chicken leg-thigh pieces (about 5 1/2 pounds total)",
+        "2 tablespoons finely grated lemon peel",
+        "2 tablespoons fresh thyme leaves",
+        "2 tablespoons chopped fresh Italian parsley plus 6 sprigs",
+        "4 tablespoons (1/2 stick) butter, divided",
+        "1 tablespoon extra-virgin olive oil",
+        "1 cup sliced onion",
+        "1 cup sliced leeks (white and pale green parts only)",
+        "1/2 cup dried morels (about 3/4 ounce)",
+        "2 bay leaves",
+        "1 cup dry white wine",
+        "1/4 cup dry Sherry",
+        "4 cups low-salt chicken broth",
+        "White Asparagus, Morels, and Leeks",
+        "1/2 cup cr\u00e8me fra\u00eeche or sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Mushroom",
+        "Onion",
+        "Braise",
+        "Marinate",
+        "High Fiber",
+        "Asparagus",
+        "Leek",
+        "Sherry",
+        "White Wine",
+        "Spring"
+    ],
+    "title": "Braised Chicken with White Asparagus and Morel Saut\u00e9 with Cr\u00e8me Fra\u00eeche",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-white-asparagus-and-morel-saute-with-creme-fraiche-234427"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chickpeas-in-coconut-milk-wit.json b/serverless-fleets/data/input/inferencing/recipes/braised-chickpeas-in-coconut-milk-wit.json
new file mode 100644
index 000000000..a517464e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chickpeas-in-coconut-milk-wit.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.",
+        "Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.",
+        "Heat remaining 2 teaspoons oil in a heavy pot over medium-high heat. Add onion; cook and stir until starting to brown, about 5 minutes. Add tomatoes, garlic, red curry paste, ginger, and lemon zest. Cook, stirring frequently, until fragrant, about 3 minutes.",
+        "Stir chickpeas into the pot. Increase heat to high; cook until chickpeas start to turn golden and are coated with the onion mixture. Pour in lemon juice, coconut milk, and 1 teaspoon salt. Bring to a simmer; reduce heat and cook until flavors combine, about 10 minutes. Stir in kale, 1 handful at a time, until wilted, about 5 minutes.",
+        "Serve chickpea mixture over roasted sweet potatoes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/5590074.jpg",
+    "ingredients": [
+        "2 large sweet potatoes, halved lengthwise",
+        "1 tablespoon vegetable oil, divided",
+        "1 pinch salt",
+        "1 small yellow onion, diced",
+        "1/2 cup canned tomatoes, drained",
+        "4 large cloves garlic, minced",
+        "1 tablespoon red curry paste",
+        "1 tablespoon grated ginger",
+        "1 lemon, zested and juiced",
+        "1 (15 ounce) can chickpeas, drained and rinsed",
+        "1 (14 ounce) can coconut milk",
+        "1 teaspoon salt, or to taste",
+        "1 pound kale, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Chickpeas in Coconut Milk with Sweet Potatoes",
+    "url": "http://allrecipes.com/recipe/254719/braised-chickpeas-in-coconut-milk-wit/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-chile-spiced-short-ribs-with-black-beans-351293.json b/serverless-fleets/data/input/inferencing/recipes/braised-chile-spiced-short-ribs-with-black-beans-351293.json
new file mode 100644
index 000000000..99954dfbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-chile-spiced-short-ribs-with-black-beans-351293.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.",
+        "Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.",
+        "Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.",
+        "Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.",
+        "Pur\u00e9e anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.",
+        "Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total). Heat oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.",
+        "Preheat oven to 350\u00b0F with rack in middle.",
+        "Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.",
+        "Stir chile pur\u00e9e into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 cups water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours. Skim fat from sauce.",
+        "Drain beans, then return to pot and add fresh water (8 cups), bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until beans are just tender, 1 1/4 to 2 hours (depending on age of beans). Drain just before serving.",
+        "Serve short ribs with beans."
+    ],
+    "ingredients": [
+        "1 pound dried black beans (about 2 1/4 cups)",
+        "8 cups water",
+        "1 Turkish or 1/2 California bay leaf",
+        "1 1/4 ounces dried ancho chiles (3 to 4 medium)",
+        "2 cups boiling-hot water",
+        "1 medium onion, chopped",
+        "3 garlic cloves, coarsely chopped",
+        "2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce",
+        "2 tablespoons tomato paste",
+        "2 tablespoons molasses (not robust or blackstrap)",
+        "1 teaspoon cumin seeds",
+        "3 whole cloves",
+        "2 1/3 cups cold water, divided",
+        "5 pounds beef short ribs",
+        "1 tablespoon vegetable oil",
+        "1/4 pound sliced bacon, chopped",
+        "1 (3-inch) cinnamon stick",
+        "Accompaniments: chopped white or red onion; chopped cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Braise",
+        "Father's Day",
+        "Dinner",
+        "Beef Rib",
+        "Winter",
+        "Cinnamon",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Chile-Spiced Short Ribs with Black Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-chile-spiced-short-ribs-with-black-beans-351293"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-collard-greens.json b/serverless-fleets/data/input/inferencing/recipes/braised-collard-greens.json
new file mode 100644
index 000000000..edb484299
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-collard-greens.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.",
+        "Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 pounds collard greens - rinsed, stemmed and thinly sliced",
+        "2 pounds fresh ham hocks",
+        "1/2 pound salt pork",
+        "3 quarts chicken stock",
+        "1 cup chopped onion",
+        "2 bay leaves",
+        "1/4 teaspoon red pepper flakes",
+        "2 tablespoons white sugar",
+        "salt and freshly ground black pepper to taste",
+        "2 teaspoons red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Collard Greens",
+    "url": "http://allrecipes.com/recipe/57714/braised-collard-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-corned-beef-brisket.json b/serverless-fleets/data/input/inferencing/recipes/braised-corned-beef-brisket.json
new file mode 100644
index 000000000..173837970
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-corned-beef-brisket.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C).",
+        "Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.",
+        "Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.",
+        "Roast in the preheated oven until meat is tender, about 6 hours."
+    ],
+    "ingredients": [
+        "1 (5 pound) flat-cut corned beef brisket",
+        "1 tablespoon browning sauce (such as Kitchen Bouquet\u00ae), or as desired",
+        "1 tablespoon vegetable oil",
+        "1 onion, sliced",
+        "6 cloves garlic, sliced",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Corned Beef Brisket",
+    "url": "http://allrecipes.com/recipe/231030/braised-corned-beef-brisket/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-cube-steaks-with-orange-10014.json b/serverless-fleets/data/input/inferencing/recipes/braised-cube-steaks-with-orange-10014.json
new file mode 100644
index 000000000..d791c37ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-cube-steaks-with-orange-10014.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Pat steaks dry between paper towels and season with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown steaks. Transfer steaks with tongs to a plate and in drippings remaining in skillet cook onion over moderate heat, stirring, until softened. Stir in zest and garlic and cook until fragrant, about 30 seconds. Add broth, soy sauce, and steaks and simmer, uncovered, until steaks are tender, about 5 minutes."
+    ],
+    "ingredients": [
+        "2 cube steaks (about 3/4 pound total)",
+        "1 1/2 tablespoons vegetable oil",
+        "1 large onion, sliced thin",
+        "1/2 teaspoon freshly grated orange zest",
+        "1 garlic clove, minced",
+        "1/3 cup low-salt beef broth",
+        "1 1/2 teaspoons soy sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Braise",
+        "Quick & Easy",
+        "Orange",
+        "Gourmet"
+    ],
+    "title": "Braised Cube Steaks with Orange",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-cube-steaks-with-orange-10014"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-cucumbers.json b/serverless-fleets/data/input/inferencing/recipes/braised-cucumbers.json
new file mode 100644
index 000000000..eb45b88aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-cucumbers.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.",
+        "Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes. Transfer cucumbers to a serving dish and season with lemon juice, mint, and black pepper."
+    ],
+    "ingredients": [
+        "3 large cucumbers - peeled, seeded, and cut into 1/4-inch chunks",
+        "2 tablespoons kosher salt",
+        "3 tablespoons butter",
+        "1/2 teaspoon lemon juice",
+        "1/2 teaspoon crushed dried mint",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Cucumbers",
+    "url": "http://allrecipes.com/recipe/240950/braised-cucumbers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-duck-legs-with-shallots-and-parsnips-109109.json b/serverless-fleets/data/input/inferencing/recipes/braised-duck-legs-with-shallots-and-parsnips-109109.json
new file mode 100644
index 000000000..f1b1ba960
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-duck-legs-with-shallots-and-parsnips-109109.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Put oven racks in upper and lower thirds of oven and preheat oven to 450\u00b0F.",
+        "Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs (there may be fat underneath skin). Reserve 1/2 cup fat (for cooking). Score skin on legs in a 1/2-inch crosshatch pattern, cutting through fat but not into meat.",
+        "Coarsely chop reserved duck fat and heat in a 12-inch heavy skillet over moderate heat, stirring occasionally, until melted. Remove from heat and discard any solids with a slotted spoon.",
+        "Divide shallots, parsnips, garlic, thyme, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper between baking pans. Add 2 tablespoons rendered duck fat to each pan, reserving remainder in skillet, and toss to coat vegetables. Roast vegetables, turning occasionally and switching position of pans halfway through roasting, until browned in patches, 20 to 30 minutes total.",
+        "Pat duck legs dry. Stir together allspice, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon pepper in a small bowl and rub all over legs. Heat fat remaining in skillet over moderately high heat until hot but not smoking, then saut\u00e9 4 duck legs, skin sides down, until well browned, 3 to 5 minutes. Turn legs over with tongs and saut\u00e9 until undersides are browned, 2 minutes more. Transfer with tongs to paper towels to drain. Brown remaining duck legs (in batches of 4) in same manner, pouring off all but 2 tablespoons fat from skillet between batches.",
+        "Reduce oven temperature to 375\u00b0F.",
+        "Divide duck legs between baking pans, nestling them, skin sides up, in vegetables. Add wine and just enough stock so that most of each leg is submerged but skins are not.",
+        "Braise duck and vegetables, uncovered, switching position of pans halfway through braising, until duck is tender, 1 1/2 to 2 hours total.",
+        "Transfer vegetables and duck with a slotted spoon to a platter. Skim fat from pan juices and serve juices, seasoned with salt and pepper if necessary, on the side."
+    ],
+    "ingredients": [
+        "12 fresh duck legs (7 to 11 lb depending on amount of fat on legs)",
+        "2 lb shallots, peeled and, if very large, halved",
+        "4 lb parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise)",
+        "2 tablespoons minced garlic",
+        "1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried, crumbled",
+        "2 Turkish bay leaves or 1 halved California bay leaf",
+        "2 1/2 teaspoons salt",
+        "1 3/4 teaspoons black pepper",
+        "1/4 teaspoon ground allspice",
+        "2 cups dry white wine",
+        "6 to 8 cups chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz)",
+        "Special equipment: 2 (13- by 9- by 2-inch) baking pans",
+        "Garnish: fresh thyme sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Duck",
+        "Onion",
+        "Poultry",
+        "Braise",
+        "Roast",
+        "Christmas",
+        "Dinner",
+        "Parsnip",
+        "White Wine",
+        "Winter",
+        "Shallot",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Braised Duck Legs with Shallots and Parsnips",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-duck-legs-with-shallots-and-parsnips-109109"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-eggplant-with-onion-and-tomato-105208.json b/serverless-fleets/data/input/inferencing/recipes/braised-eggplant-with-onion-and-tomato-105208.json
new file mode 100644
index 000000000..c838919ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-eggplant-with-onion-and-tomato-105208.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.",
+        "Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.",
+        "Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices."
+    ],
+    "ingredients": [
+        "6 small Italian eggplants (2 lb total)",
+        "2 medium onions, cut lengthwise into 1/4-inch-thick wedges",
+        "1/4 cup plus 3 tablespoons extra-virgin olive oil",
+        "1 large tomato, coarsely chopped, plus 1 1/2 cups drained chopped tomatoes from stuffed tomatoes",
+        "1/3 cup chopped fresh flat-leaf parsley",
+        "1/3 cup chopped fresh basil",
+        "3 tablespoons fresh lemon juice",
+        "1 tablespoon plus 2 teaspoons sugar",
+        "1 teaspoon salt",
+        "1/3 cup water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Tomato",
+        "Bake",
+        "Braise",
+        "Vegetarian",
+        "Eggplant",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Braised Eggplant with Onion and Tomato",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-eggplant-with-onion-and-tomato-105208"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-endives-with-haricots-verts-233808.json b/serverless-fleets/data/input/inferencing/recipes/braised-endives-with-haricots-verts-233808.json
new file mode 100644
index 000000000..d94799a56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-endives-with-haricots-verts-233808.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.",
+        "Fit endives, cut sides down, snugly in skillet. Add broth, lemon juice, butter bits, sugar, and salt, then cover endives with wax-paper round, buttered side down, and simmer until endives are tender and liquid is thickened and reduced to about a quarter of its original volume, 20 to 25 minutes.",
+        "Meanwhile, cook beans in a 4-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain and rinse under cold water to stop cooking, then drain again.",
+        "Remove wax paper from endives, then gently stir in beans and cook until beans are just heated through, about 1 minute."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons unsalted butter, cut into bits, plus additional for greasing wax paper",
+        "1/2 lb haricots verts or other thin green beans, trimmed",
+        "4 Belgian endives (1 lb), trimmed, leaving leaves attached, and halved lengthwise",
+        "1/2 cup reduced-sodium chicken broth",
+        "1 tablespoon fresh lemon juice",
+        "1 teaspoon sugar",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Side",
+        "Braise",
+        "Quick & Easy",
+        "Endive",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Endives with Haricots Verts",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-endives-with-haricots-verts-233808"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-escarole-with-currants-and-pine-nuts-107654.json b/serverless-fleets/data/input/inferencing/recipes/braised-escarole-with-currants-and-pine-nuts-107654.json
new file mode 100644
index 000000000..3e3add79f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-escarole-with-currants-and-pine-nuts-107654.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.",
+        "Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.",
+        "Heat oil in large skillet over medium-high heat. Add garlic; saut\u00e9 just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Saut\u00e9 until escarole is heated through, about 5 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "3 tablespoons dried currants",
+        "2 tablespoons water",
+        "2 pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips",
+        "3 tablespoons extra-virgin olive oil",
+        "4 garlic cloves, thinly sliced",
+        "3 tablespoons pine nuts, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Nut",
+        "Side",
+        "Braise",
+        "Saut\u00e9",
+        "Low Carb",
+        "Pine Nut",
+        "Winter",
+        "Escarole",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Escarole with Currants and Pine Nuts",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-escarole-with-currants-and-pine-nuts-107654"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-fennel-and-potatoes-233807.json b/serverless-fleets/data/input/inferencing/recipes/braised-fennel-and-potatoes-233807.json
new file mode 100644
index 000000000..2a8aa5b4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-fennel-and-potatoes-233807.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.",
+        "Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.",
+        "Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.",
+        "Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving."
+    ],
+    "ingredients": [
+        "1 large fennel bulb (sometimes called anise) with fronds",
+        "1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)",
+        "1/4 teaspoon black pepper",
+        "1 teaspoon salt",
+        "3 tablespoons extra-virgin olive oil",
+        "1 lb red boiling potatoes",
+        "1/2 cup water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Potato",
+        "Side",
+        "Braise",
+        "Vegetarian",
+        "Quick & Easy",
+        "Fennel",
+        "Vegan",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Fennel and Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-fennel-and-potatoes-233807"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-fish-with-fennel-tomatoes-and-olives-413.json b/serverless-fleets/data/input/inferencing/recipes/braised-fish-with-fennel-tomatoes-and-olives-413.json
new file mode 100644
index 000000000..431117c3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-fish-with-fennel-tomatoes-and-olives-413.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.",
+        "Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.",
+        "Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives."
+    ],
+    "ingredients": [
+        "1 cup chopped fennel or celery",
+        "1 cup chopped tomatoes",
+        "1/2 cup water or bottled clam juice",
+        "1 bay leaf",
+        "1/2 teaspoon fennel seeds, crushed in mortar with pestle",
+        "4 5-to 6- ounce orange roughy, turbot or cod fillets",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon olive oil",
+        "3 tablespoons sliced fresh basil",
+        "2 tablespoons chopped brine-cured black olives (such as Kalamata)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Herb",
+        "Tomato",
+        "Bake",
+        "Quick & Easy",
+        "Fennel",
+        "Healthy"
+    ],
+    "title": "Braised Fish with Fennel, Tomatoes and Olives",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-fish-with-fennel-tomatoes-and-olives-413"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-flank-steak-with-lemon-and-ga.json b/serverless-fleets/data/input/inferencing/recipes/braised-flank-steak-with-lemon-and-ga.json
new file mode 100644
index 000000000..9c3275109
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-flank-steak-with-lemon-and-ga.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.",
+        "Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.",
+        "To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon garlic powder",
+        "salt and pepper to taste",
+        "1 (1 1/2-pound) beef flank steak",
+        "1 tablespoon cooking oil",
+        "1 (13.75 ounce) can chicken broth",
+        "2 teaspoons lemon juice",
+        "2 cloves garlic, minced",
+        "3 whole cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Flank Steak with Lemon and Garlic",
+    "url": "http://allrecipes.com/recipe/146231/braised-flank-steak-with-lemon-and-ga/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-greek-chicken-and-artichokes-105993.json b/serverless-fleets/data/input/inferencing/recipes/braised-greek-chicken-and-artichokes-105993.json
new file mode 100644
index 000000000..8543a6929
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-greek-chicken-and-artichokes-105993.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and saut\u00e9 chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "4 chicken breast halves with skin and bones",
+        "2 6-ounce jars marinated artichoke hearts, drained, 2 tablespoons marinade reserved",
+        "3/4 cup canned low-salt chicken broth",
+        "1 tablespoon fresh lemon juice",
+        "1 teaspoon grated lemon peel",
+        "1/4 teaspoon dried crushed red pepper",
+        "3 tablespoons chopped fresh oregano"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Poultry",
+        "Braise",
+        "Saut\u00e9",
+        "Artichoke",
+        "Winter"
+    ],
+    "title": "Braised Greek Chicken and Artichokes",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-greek-chicken-and-artichokes-105993"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-green-beans-with-fried-tofu.json b/serverless-fleets/data/input/inferencing/recipes/braised-green-beans-with-fried-tofu.json
new file mode 100644
index 000000000..358df3e96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-green-beans-with-fried-tofu.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.",
+        "Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.",
+        "Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.",
+        "In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.",
+        "Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.",
+        "Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce."
+    ],
+    "ingredients": [
+        "2 tablespoons white sugar",
+        "3 tablespoons soy sauce",
+        "1 cup dry white wine",
+        "1/2 cup chicken broth",
+        "1 (14 ounce) package tofu, drained",
+        "salt and pepper to taste",
+        "1 tablespoon cornstarch",
+        "3 cups oil for frying, or as needed",
+        "1 onion, chopped",
+        "4 plum tomatoes, sliced into thin wedges",
+        "12 ounces fresh green beans, trimmed and cut into 3 inch pieces",
+        "1 cup bamboo shoots, drained and sliced",
+        "1 cup chicken broth, or as needed",
+        "2 tablespoons cornstarch",
+        "3 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Green Beans with Fried Tofu",
+    "url": "http://allrecipes.com/recipe/86222/braised-green-beans-with-fried-tofu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-halibut-fillets-in-coconut-and-lemongrass-with-smoked-eggplant-and-tomato-ginger-chutney-362938.json b/serverless-fleets/data/input/inferencing/recipes/braised-halibut-fillets-in-coconut-and-lemongrass-with-smoked-eggplant-and-tomato-ginger-chutney-362938.json
new file mode 100644
index 000000000..fea7a29c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-halibut-fillets-in-coconut-and-lemongrass-with-smoked-eggplant-and-tomato-ginger-chutney-362938.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes. Place eggplant in large bowl; cool 10 minutes. Peel off skin; place eggplant flesh in strainer set over large bowl. Press on eggplant to release juices; let drain 15 minutes. Transfer eggplant to medium bowl; add lemon juice. Mix Tandoori Spice Blend and vegetable oil in small bowl; add to eggplant and mash with fork to coarse puree. Season smoked eggplant to taste with salt and pepper. DO AHEAD: Smoked eggplant can be made 1 day ahead. Cover and chill. Bring to room temperature before using.",
+        "Mix diced tomato, olive oil, chopped fresh cilantro, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper. DO AHEAD: Chutney can be made 4 hours ahead. Let stand at room temperature.",
+        "Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet. Sprinkle halibut with salt and pepper; add to skillet. Simmer until halibut is just opaque in center, 3 to 4 minutes per side.",
+        "Spoon dollop of smoked eggplant into center of each of 4 shallow bowls. Using slotted spatula, transfer halibut fillets to bowls; place atop eggplant. Spoon dollop of tomato-ginger chutney alongside. Garnish with radishes, sprouts, and microgreens, if desired."
+    ],
+    "ingredients": [
+        "1 large eggplant (about 1 1/4 pounds)",
+        "1 1/2 teaspoons fresh lemon juice",
+        "1 teaspoon Tandoori Spice Blend",
+        "1/2 teaspoon vegetable oil",
+        "1 8-ounce tomato, peeled, seeded, diced",
+        "2 tablespoons extra-virgin olive oil",
+        "1 tablespoon finely chopped fresh cilantro",
+        "1 teaspoon grated peeled fresh ginger",
+        "1 cup canned unsweetened coconut milk",
+        "1/2 cup bottled clam juice",
+        "1 lemongrass stalk, bottom 3 inches only, thinly sliced",
+        "4 6-ounce halibut fillets",
+        "4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)",
+        "Daikon radish sprouts (for garnish)",
+        "Microgreens (for garnish; optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Ginger",
+        "Herb",
+        "Dinner",
+        "Coconut",
+        "Seafood",
+        "Halibut",
+        "Eggplant",
+        "Lemongrass",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-halibut-fillets-in-coconut-and-lemongrass-with-smoked-eggplant-and-tomato-ginger-chutney-362938"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-kale-crostini-103417.json b/serverless-fleets/data/input/inferencing/recipes/braised-kale-crostini-103417.json
new file mode 100644
index 000000000..ac91fd747
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-kale-crostini-103417.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.",
+        "Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve."
+    ],
+    "ingredients": [
+        "12 1/2-inch-thick Italian bread slices (each slice about 2x3 inches)",
+        "8 tablespoons olive oil",
+        "5 large garlic cloves, 1 halved and 4 minced",
+        "1/2 teaspoon dried crushed red pepper",
+        "1 pound kale, thick ribs and stems cut away, leaves sliced",
+        "3 1/2 cups canned low-salt chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Appetizer",
+        "Bake",
+        "Braise",
+        "Kale",
+        "Fall",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Kale Crostini",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-kale-crostini-103417"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-kale-with-bacon-and-onions-5886.json b/serverless-fleets/data/input/inferencing/recipes/braised-kale-with-bacon-and-onions-5886.json
new file mode 100644
index 000000000..6567f6187
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-kale-with-bacon-and-onions-5886.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Cook kale stems and ribs in large pot of boiling salted water until tender, about 10 minutes. Drain. Set aside.",
+        "Cook bacon pieces in heavy large pot over medium heat until brown and crisp, about 4 minutes. Add chopped onions and saut\u00e9 until tender, about 8 minutes. Add kale leaves, ribs and stems and saut\u00e9 until leaves are crisp-tender, about 10 minutes. Cover and cook until kale is very tender, stirring often, about 15 minutes. Stir in vinegar. Cook mixture 2 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowl and serve."
+    ],
+    "ingredients": [
+        "2 bunches kale (about 20 ounces total), thick stems and ribs trimmed and chopped, leaves chopped",
+        "6 bacon slices, cut into 1/2-inch pieces",
+        "2 cups chopped onions",
+        "1/4 cup red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Onion",
+        "Side",
+        "Braise",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Vinegar",
+        "Bacon",
+        "Kale",
+        "Winter",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Braised Kale with Bacon and Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-kale-with-bacon-and-onions-5886"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-kashmiri-greens-236820.json b/serverless-fleets/data/input/inferencing/recipes/braised-kashmiri-greens-236820.json
new file mode 100644
index 000000000..31f300bf5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-kashmiri-greens-236820.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.",
+        "Heat the oil in a large, wide pot over moderately high heat until it shimmers, and add the asafetida and cumin seeds. Cook, stirring, until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile, and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, about 20 minutes. Discard the chile and season with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "5 pounds braising greens (see note above)",
+        "1 1/2 tablespoons canola oil or olive oil",
+        "1/4 teaspoon plus 1/8 teaspoon asafetida*",
+        "3 teaspoons cumin seeds",
+        "3 large shallots, sliced",
+        "3/4 cup julienne strips peeled ginger",
+        "1 1/2 small dried red chiles, broken in half (see note)",
+        "Kosher salt and freshly ground black pepper",
+        "*Asafetida, a spice made from the resin of the giant fennel (Ferula), has a strong, disagreeable smell from sulfur compounds, so a little goes a long way. Its flavor after cooking is like the mildest, mellowest garlic you've ever tasted. Asafetida is sold in lump and ground form and is available at Indian and Middle Eastern markets or kalustyans.com. If unavailable, garlic powder makes a good substitute."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Vegetable",
+        "Side",
+        "Braise",
+        "Chard",
+        "Collard Greens",
+        "Mustard Greens"
+    ],
+    "title": "Braised Kashmiri Greens",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-kashmiri-greens-236820"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-in-pomegranate-sauce-1081.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-in-pomegranate-sauce-1081.json
new file mode 100644
index 000000000..5b7c1db1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-in-pomegranate-sauce-1081.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Position rack in lowest third of oven and preheat to 325\u00b0F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.",
+        "Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb. Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.",
+        "Preheat oven to 325\u00b0F. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.",
+        "Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish with parsley."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "1 pound lamb neck bones",
+        "1 7- to 7 1/2-pound lamb shoulder, boned (bones reserved), well trimmed, rolled, tied",
+        "All purpose flour",
+        "2 medium onions, chopped",
+        "10 large garlic cloves",
+        "2 cups chicken stock or canned broth",
+        "1 cup dry red wine",
+        "1 cup unsweetened pomegranate juice",
+        "2 tablespoons tomato paste",
+        "2 tablespoons firmly packed golden brown sugar",
+        "1 tablespoon dried oregano, crumbled",
+        "1 teaspoon ground cinnamon",
+        "3/4 teaspoon ground allspice",
+        "1 1/2 tablespoons margarine",
+        "1 1/2 tablespoons all purpose flour",
+        "Chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Lamb",
+        "Braise",
+        "Hanukkah",
+        "Spice",
+        "Winter",
+        "Pomegranate"
+    ],
+    "title": "Braised Lamb in Pomegranate Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-in-pomegranate-sauce-1081"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shank-shepherds-pie-with-creamed-spinach-104641.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shank-shepherds-pie-with-creamed-spinach-104641.json
new file mode 100644
index 000000000..aafa29406
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shank-shepherds-pie-with-creamed-spinach-104641.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F.",
+        "Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.",
+        "Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).",
+        "Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.",
+        "Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.",
+        "Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.",
+        "Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.",
+        "Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.",
+        "Reduce oven to 350\u00b0F.",
+        "Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.",
+        "Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour."
+    ],
+    "ingredients": [
+        "5 1/2 pounds large lamb shanks (4 large)",
+        "2 tablespoons extra-virgin olive oil",
+        "2 small onions, trimmed and quartered (do not peel)",
+        "1/2 cup fresh thyme sprigs",
+        "1/2 cup fresh rosemary sprigs",
+        "1/2 cup dry white wine",
+        "1 1/4 cups beef broth",
+        "1 1/4 cups water",
+        "3 pounds russet (baking) potatoes (6)",
+        "1 1/4 to 1 1/2 teaspoons salt",
+        "3/4 cup whole milk",
+        "5 medium carrots, cut into 1/4-inch-thick slices",
+        "1/4 cup all-purpose flour",
+        "Creamed spinach",
+        "2 tablespoons unsalted butter, melted",
+        "Special equipment: a ricer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Lamb",
+        "Potato",
+        "Bake",
+        "Braise",
+        "Spinach",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Braised-Lamb Shank Shepherd's Pie with Creamed Spinach",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shank-shepherds-pie-with-creamed-spinach-104641"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shank-with-vegetables.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shank-with-vegetables.json
new file mode 100644
index 000000000..bfb087d85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shank-with-vegetables.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.",
+        "Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken."
+    ],
+    "ingredients": [
+        "7 (1 pound) lamb shanks",
+        "2 tablespoons vegetable oil",
+        "water to cover",
+        "1 1/2 pounds potatoes, peeled and diced",
+        "1 1/2 pounds carrots, peeled and diced",
+        "1 1/2 pounds onions, peeled and diced",
+        "1 ounce all-purpose flour",
+        "2 ounces butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Lamb Shank with Vegetables",
+    "url": "http://allrecipes.com/recipe/24801/braised-lamb-shank-with-vegetables/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-on-soft-polenta-with-bay-leaves-108567.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-on-soft-polenta-with-bay-leaves-108567.json
new file mode 100644
index 000000000..9222098d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-on-soft-polenta-with-bay-leaves-108567.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Combine 2 cups hot water and mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes.",
+        "Using vegetable peeler, remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges; reserve peel and juice. Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.",
+        "Heat 4 tablespoons olive oil in wide pot over medium-high heat. Add onions; saut\u00e9 until golden, about 12 minutes. Using slotted spoon, transfer onions to small bowl. Add 2 tablespoons oil to pot. Sprinkle lamb with salt and pepper. Add 3 lamb shanks to pot. Saut\u00e9 until brown on all sides, about 10 minutes. Transfer to plate. Repeat with remaining shanks. Return onions to pot. Using slotted spoon, add mushrooms, then mushroom soaking liquid, leaving any sediment in bowl. Add orange peel and juice, herb bundle, wine, and tomato paste. Boil 5 minutes, scraping up browned bits.",
+        "Return lamb to pot, arranging in single layer. Add broth; bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Partially uncover pot. Simmer until lamb is tender, turning every 15 minutes, about 1 1/2 hours longer.",
+        "Transfer lamb to bowl. Tilt pot and spoon fat off top of sauce. Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups, about 35 minutes. Discard herb bundle and orange peel. Season sauce to taste with salt and pepper. Return lamb to pot, spooning sauce over to coat. (Can be made 1 day ahead. Refrigerate lamb, uncovered, until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)",
+        "Spoon polenta onto large platter. Arrange lamb atop polenta. Spoon sauce over lamb and serve.",
+        "*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets."
+    ],
+    "ingredients": [
+        "2 cups hot water",
+        "1/2 cup dried porcini mushrooms*",
+        "2 large oranges",
+        "4 Turkish bay leaves",
+        "2 large fresh rosemary sprigs",
+        "4 whole cloves",
+        "6 tablespoons extra-virgin olive oil",
+        "2 cups finely chopped onions",
+        "6 1-pound lamb shanks",
+        "1 cup dry red wine (such as Barolo)",
+        "1/4 cup tomato paste",
+        "8 cups low-salt chicken broth",
+        "Soft Polenta with Bay Leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Onion",
+        "Braise",
+        "Rosemary",
+        "Lamb Shank",
+        "Red Wine",
+        "Fall",
+        "Clove"
+    ],
+    "title": "Braised Lamb Shanks on Soft Polenta with Bay Leaves",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-on-soft-polenta-with-bay-leaves-108567"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-artichokes-103317.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-artichokes-103317.json
new file mode 100644
index 000000000..38a092438
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-artichokes-103317.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Pat shanks dry and season with salt and pepper. Heat 2 tablespoons oil in a deep 12-inch heavy enameled casserole over moderately high heat until hot but not smoking. Brown shanks on all sides, 5 to 7 minutes, then transfer to a bowl.",
+        "Add remaining oil to casserole and saut\u00e9 onions, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Return shanks to casserole and add broth. Bring to a boil; reduce heat and simmer, covered, 1 hour.",
+        "While shanks cook, combine 4 cups cold water and 1/4 cup lemon juice in a large bowl. Then, working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard. (Do not cut off stems.) Discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off top leaves about 1 to 1 1/4 inches from top. Trim fibrous parts from base and stem of artichoke, being careful not to break off stem. Cut a thin slice from end of stem to expose a fresh cross section, then trim outer green fibrous part from stem.",
+        "As it is trimmed, rub artichoke all over with lemon halves. Cut artichokes in half lengthwise and remove fuzzy center and any purple leaves. Place in bowl with water and lemon juice.",
+        "Drain artichokes and add to shanks with 1/2 cup dill and remaining 1/4 cup lemon juice. Simmer, covered, until meat and artichokes are tender, about 40 minutes.",
+        "Transfer shanks and artichokes to a deep serving dish and keep warm, covered. Skim fat from sauce in casserole and boil until reduced by half, about 10 minutes. Season sauce with salt and pepper and spoon over lamb and artichokes. Sprinkle with remaining 1/2 cup dill."
+    ],
+    "ingredients": [
+        "4 lamb shanks (3 3/4 pounds), trimmed",
+        "4 tablespoons olive oil",
+        "3 small onions, chopped",
+        "3 cups chicken broth or water",
+        "1/2 cup fresh lemon juice",
+        "4 large artichokes",
+        "1 lemon, halved",
+        "1 cup chopped fresh dill"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Braise",
+        "Artichoke",
+        "Spring",
+        "Dill",
+        "Gourmet"
+    ],
+    "title": "Braised Lamb Shanks with Artichokes",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-artichokes-103317"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-caramelized-onions-and-shallots-1197.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-caramelized-onions-and-shallots-1197.json
new file mode 100644
index 000000000..785d985f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-caramelized-onions-and-shallots-1197.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and saut\u00e9 until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.",
+        "Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.",
+        "Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.",
+        "Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.",
+        "Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.",
+        "Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve."
+    ],
+    "ingredients": [
+        "4 tablespoons olive oil",
+        "1 pound onions, sliced",
+        "5 large shallots, sliced (about 1 cup)",
+        "2 tablespoons chopped fresh rosemary or 2 teaspoons dried",
+        "6 3/4- to 1-pound lamb shanks",
+        "all purpose flour",
+        "2 1/2 cups dry red wine",
+        "2 1/2 cups canned beef broth",
+        "1 1/2 tablespoons tomato paste",
+        "2 bay leaves",
+        "3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces",
+        "3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced",
+        "6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces",
+        "3 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Onion",
+        "Potato",
+        "Braise",
+        "Low Cal",
+        "Lamb Shank",
+        "Root Vegetable",
+        "Parsnip",
+        "Red Wine",
+        "Winter",
+        "Rutabaga",
+        "Shallot"
+    ],
+    "title": "Braised Lamb Shanks with Caramelized Onions and Shallots",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-caramelized-onions-and-shallots-1197"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-coriander-fennel-and-star-anise-234136.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-coriander-fennel-and-star-anise-234136.json
new file mode 100644
index 000000000..309730833
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-coriander-fennel-and-star-anise-234136.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.",
+        "Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; saut\u00e9 over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.",
+        "Preheat oven to 350\u00b0F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350\u00b0F oven for 20 minutes before serving.)",
+        "Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.",
+        "*Brown, star-shaped seed pods; available in the spice section of some supermarkets, at Asian markets, and at specialty foods stores."
+    ],
+    "ingredients": [
+        "2 tablespoons coriander seeds",
+        "2 tablespoons fennel seeds",
+        "1 tablespoon black peppercorns",
+        "4 large lamb shanks (about 5 pounds)",
+        "4 tablespoons olive oil, divided",
+        "1 large white onion, cut into 1 1/2-inch pieces",
+        "10 garlic cloves, peeled",
+        "3 celery stalks, cut crosswise into 1 1/2-inch pieces",
+        "2 carrots, peeled, cut crosswise into 1 1/2-inch pieces",
+        "1 small leek",
+        "3 cups ruby Port",
+        "4 cups low-salt chicken broth",
+        "4 cups beef broth",
+        "6 whole cloves",
+        "2 whole star anise*",
+        "2 bay leaves",
+        "1/2 teaspoon dried crushed red pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Onion",
+        "Braise",
+        "Christmas",
+        "Lamb Shank",
+        "Port",
+        "Winter",
+        "Family Reunion",
+        "Coriander"
+    ],
+    "title": "Braised Lamb Shanks with Coriander, Fennel, and Star Anise",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-coriander-fennel-and-star-anise-234136"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-dried-fruits-12014.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-dried-fruits-12014.json
new file mode 100644
index 000000000..22d81c41d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-dried-fruits-12014.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.",
+        "Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.",
+        "Preheat oven to 325\u00b0F.",
+        "Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.",
+        "Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.",
+        "While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm.",
+        "Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.",
+        "Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately."
+    ],
+    "ingredients": [
+        "2 cups dry white wine",
+        "5 tablespoons olive oil",
+        "4 shallots, chopped fine",
+        "4 carrots, cut into 1/4-inch dice",
+        "4 garlic cloves, chopped fine",
+        "1 leek (white and pale green part only), halved lengthwise, washed well, and chopped fine",
+        "a bouquet garni composed of 1 bay leaf, 1 fresh thyme sprig, and 1/4 bunch fresh parsley sprigs tied together in a cheesecloth bag",
+        "1 tablespoon cumin seed",
+        "1 teaspoon coriander seeds",
+        "6 lamb shanks (about 6 pounds total)",
+        "3 tablespoons olive oil",
+        "2 tablespoons all-purpose flour",
+        "3 medium vine-ripened tomatoes, chopped",
+        "2 cups water",
+        "4 tart apples such Jonathan",
+        "1/3 cup fresh orange juice",
+        "6 dried figs, chopped",
+        "6 dried pitted dates, chopped",
+        "6 dried apricots, chopped",
+        "2 tablespoons raisins",
+        "1 cup packed fresh mint leaves, washed well, spun dry, and shredded fine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Lamb",
+        "Braise",
+        "Spring",
+        "Kosher",
+        "Gourmet"
+    ],
+    "title": "Braised Lamb Shanks with Dried Fruits",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-dried-fruits-12014"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-fennel-tomatoes-turnips-and-carrots-5125.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-fennel-tomatoes-turnips-and-carrots-5125.json
new file mode 100644
index 000000000..eb5e1ae13
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-fennel-tomatoes-turnips-and-carrots-5125.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "For topping: Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)",
+        "For lamb: Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend. Add lamb shanks; turn to coat. Cover and chill overnight, turning occasionally.",
+        "Preheat oven to 325\u00b0F. Remove lamb from marinade; reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb; cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan.",
+        "Pour reserved marinade into same skillet. Bring to boil, scraping up any browned bits. Pour over lamb. Cover; bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil.",
+        "Spoon fat off top of cooking liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour. Stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper. Spoon sauce, then topping, over lamb and vegetables."
+    ],
+    "ingredients": [
+        "Topping",
+        "1/2 cup chopped fresh parsley",
+        "1 tablespoon grated lemon peel",
+        "1 tablespoon grated orange peel",
+        "1 tablespoon minced garlic",
+        "1 teaspoon drained green peppercorns in brine, coarsely chopped",
+        "Lamb",
+        "1 14 1/2-ounce can low-salt chicken broth",
+        "1 14 1/2-ounce can beef broth",
+        "1/2 cup plus 1/3 cup dry red wine",
+        "2/3 cup red currant jelly",
+        "2 teaspoons herbes de Provence",
+        "2 teaspoons red wine vinegar",
+        "3 garlic cloves, minced",
+        "6 lamb shanks (each about 1 pound)",
+        "3 tablespoons olive oil",
+        "1 pound plum tomatoes, each cut into 4 wedges, seeded",
+        "2 large turnips, peeled, cut into 3/4-inch-thick wedges",
+        "2 large fennel bulbs, each cut into 4 wedges",
+        "3 large carrots, peeled, cut diagonally into 3/4-inch-thick slices",
+        "1 cup chopped leek (white and pale green parts only)",
+        "1/4 cup (1/2 stick) butter",
+        "1/3 cup all purpose flour",
+        "1 tablespoon tomato paste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Tomato",
+        "Braise",
+        "Marinate",
+        "High Fiber",
+        "Fennel",
+        "Leek",
+        "Carrot",
+        "Turnip",
+        "Red Wine",
+        "Winter",
+        "Parsley",
+        "Jam or Jelly"
+    ],
+    "title": "Braised Lamb Shanks with Fennel, Tomatoes, Turnips and Carrots",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-fennel-tomatoes-turnips-and-carrots-5125"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-fish-sauce.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-fish-sauce.json
new file mode 100644
index 000000000..e99e8458c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-fish-sauce.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Place smashed garlic in a resealable plastic bag along with lamb shanks and 1/4 cup fish sauce. Seal bag, pressing out air. Turn lamb shanks to coat and chill at least 4 hours and up to 1 day.",
+        "Let lamb sit at room temperature 1 hour.",
+        "Preheat oven to 300\u00b0F. Heat oil in a large Dutch oven or other heavy pot over medium-high. Remove lamb shanks from bag and add to pot; discard marinade. Cook shanks, turning occasionally, until browned evenly on all sides, 14\u201318 minutes. Transfer to a large plate.",
+        "Reduce heat to medium and cook shallots, cilantro stems, and finely chopped garlic in the same pot, stirring often and scraping up browned bits from the bottom, until shallots are golden, 5\u20137 minutes. Add chiles, kaffir lime leaves, bay leaves, stock, and 1/4 cup fish sauce, and stir, scraping up any remaining stuck-on bits from bottom of pot. Bring to a simmer, return lamb to pot, and cover. Transfer to oven and braise until meat is pulling away from bones but not quite fork-tender, 50\u201360 minutes.",
+        "Turn shanks and add fennel and carrots to pot, submerging in liquid. Cover and braise until meat is very tender and nearly falling off the bone, 40\u201350 minutes. Let rest 15\u201320 minutes before serving.",
+        "Serve lamb shanks with fennel and carrots and some braising liquid (for a thicker sauce, simmer the braising liquid until it reduces slightly), topped with cilantro, basil, and/or celery leaves, and seasoned with a few more drops of fish sauce if desired.",
+        "Lamb and vegetables can be braised 2 days ahead. Let cool; cover and chill. Reheat over low before topping with herbs and more fish sauce."
+    ],
+    "ingredients": [
+        "12 garlic cloves, 6 smashed, 6 finely chopped",
+        "4 (16-ounce) lamb shanks, excess fat and silver skin trimmed",
+        "1/2 cup fish sauce, divided; plus more for serving (optional)",
+        "1/4 cup vegetable oil",
+        "5 medium shallots, thinly sliced",
+        "2 tablespoons finely chopped cilantro stems",
+        "6 dried bird chiles",
+        "4 kaffir lime leaves or 2 teaspoons finely grated lime zest",
+        "2 bay leaves",
+        "4 cups homemade chicken stock or low-sodium chicken broth",
+        "2 large fennel bulbs, quartered",
+        "8 ounces small carrots, scrubbed, or larger carrots, scrubbed, cut into 3-inch pieces",
+        "1 cup cilantro, Thai or sweet basil, and/or celery leaves, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Braise",
+        "Lamb",
+        "Lamb Shank",
+        "Garlic",
+        "Fennel",
+        "Carrot",
+        "Cilantro",
+        "Chile Pepper",
+        "Shallot",
+        "Lime",
+        "Dinner",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Braised Lamb Shanks With Fish Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-fish-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-garlic-and-rosemary-100843.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-garlic-and-rosemary-100843.json
new file mode 100644
index 000000000..290817839
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-garlic-and-rosemary-100843.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.",
+        "Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.",
+        "For a less assertive garlic taste, use elephant garlic."
+    ],
+    "ingredients": [
+        "1/2 cup dry red wine",
+        "2 heaping tablespoons Dijon mustard",
+        "2 teaspoons kosher or coarse sea salt",
+        "1 teaspoon freshly ground black pepper",
+        "5 to 6 pounds lamb shanks, not trimmed of fat",
+        "1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)",
+        "2 medium yellow onions, peeled and coarsely chopped",
+        "1 large carrot, peeled and cut in 1/4-inch slices",
+        "Finely grated zest of 1 large lemon",
+        "2 heaping tablespoons coarsely chopped fresh rosemary leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Herb",
+        "Lamb",
+        "Braise",
+        "Dinner",
+        "Rosemary",
+        "Lamb Shank",
+        "Winter",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Lamb Shanks with Garlic and Rosemary",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-garlic-and-rosemary-100843"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-ginger-and-five-spice-106210.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-ginger-and-five-spice-106210.json
new file mode 100644
index 000000000..886241acb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-ginger-and-five-spice-106210.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Place mushrooms in bowl. Pour boiling water over; let soak until mushrooms soften, at least 45 minutes and up to 4 hours. Strain mixture, reserving 1 1/2 cups soaking liquid. Cut stems from mushrooms and discard; thinly slice caps.",
+        "With food processor running, add ginger and garlic and finely chop. Add cilantro, black bean sauce, 2 teaspoons peanut oil, and five-spice powder. Process until paste forms, occasionally scraping down sides of work bowl. Using sharp knife, cut 5 small shallow slits into each lamb shank, spacing apart; rub generous 1 tablespoon black bean-cilantro paste into slits and all over surface of each shank. (Mushrooms and lamb shanks can be prepared 6 hours ahead. Cover mushrooms, soaking liquid and shanks separately and chill.)",
+        "Preheat oven to 325\u00b0F. Cut six 18-inch squares of aluminum foil; place on work surface. Place green onions and sliced mushroom caps in center of each foil square, dividing equally. Heat remaining 4 teaspoons peanut oil in heavy large skillet over medium-high heat. Working in batches, add lamb shanks and cook until brown on all sides, about 5 minutes per batch. Place 1 lamb shank atop green onions and mushrooms on each foil square.",
+        "Pour reserved mushroom soaking liquid and Sherry into same skillet. Boil until liquid is reduced to 3/4 cup, scraping up any browned bits from bottom of skillet, about 10 minutes. Spoon 2 tablespoons reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out. Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet.",
+        "Bake lamb shanks until very tender and meat almost falls off bones, about 2 hours. Open up foil packets; place each atop bowl of steamed rice, allowing diners to remove foil.",
+        "Available at Asian markets and in the Asian foods section of supermarkets.\n** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.",
+        "** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets."
+    ],
+    "ingredients": [
+        "12 dried shiitake mushrooms",
+        "2 1/2 cups boiling water",
+        "1 3-inch-long piece fresh ginger, peeled, thickly sliced",
+        "3 garlic cloves, peeled",
+        "3/4 cup coarsely chopped fresh cilantro",
+        "4 1/2 tablespoons black bean garlic sauce*",
+        "6 teaspoons peanut oil",
+        "1 1/2 teaspoons Chinese five-spice powder**",
+        "6 large lamb shanks (about 1 pound each), excess fat trimmed",
+        "3/4 cup thinly sliced green onions",
+        "3/4 cup dry Sherry",
+        "Steamed white rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Lamb",
+        "Braise",
+        "Dinner",
+        "Meat",
+        "Lamb Shank",
+        "Spice",
+        "Fall",
+        "Winter"
+    ],
+    "title": "Braised Lamb Shanks with Ginger and Five-Spice",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-ginger-and-five-spice-106210"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-prunes-235842.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-prunes-235842.json
new file mode 100644
index 000000000..bbc10858f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-prunes-235842.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and saut\u00e9 until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.",
+        "Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over."
+    ],
+    "ingredients": [
+        "4 1-pound lamb shanks",
+        "6 tablespoons olive oil, divided",
+        "1 large onion, halved, sliced",
+        "1 large carrot, peeled, sliced",
+        "1 cup pitted prunes (about 6 ounces)",
+        "1 large head of garlic, halved crosswise",
+        "1/4 teaspoon cardamom seeds from about 5 crushed green cardamom pods",
+        "2 cups beef broth",
+        "1 cup low-salt chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Chicken",
+        "Fruit",
+        "Garlic",
+        "Lamb",
+        "Onion",
+        "Vegetable",
+        "Braise",
+        "Prune"
+    ],
+    "title": "Braised Lamb Shanks with Prunes",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-prunes-235842"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-rosemary-3123.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-rosemary-3123.json
new file mode 100644
index 000000000..30ca310bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-rosemary-3123.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.",
+        "Add onions, carrots and garlic to pot and saut\u00e9 until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.",
+        "Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks."
+    ],
+    "ingredients": [
+        "6 lamb shanks (about 5 pounds total)",
+        "2 tablespoons olive oil",
+        "2 medium onions, chopped",
+        "3 large carrots, peeled, cut into 1/4-inch-thick rounds",
+        "10 garlic cloves, minced",
+        "1 750-ml bottle dry red wine",
+        "1 28-ounce can diced tomatoes with juices",
+        "1 14 1/2-ounce can low-salt chicken broth",
+        "1 14 1/2-ounce can beef broth",
+        "5 teaspoons chopped fresh rosemary",
+        "2 teaspoons chopped fresh thyme",
+        "2 teaspoons grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Herb",
+        "Tomato",
+        "Braise",
+        "Lamb Shank",
+        "Red Wine",
+        "Winter"
+    ],
+    "title": "Braised Lamb Shanks with Rosemary",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-rosemary-3123"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-rutabaga-and-carrots-13294.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-rutabaga-and-carrots-13294.json
new file mode 100644
index 000000000..643734423
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-rutabaga-and-carrots-13294.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Pat lamb shanks dry. In a heavy skillet (preferably cast iron) large enough to fit 1 lamb shank heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown lamb shanks, 1 at a time, transferring as browned to a 9-quart heavy ovenproof kettle. Pour off fat from skillet and cook onions in remaining tablespoons oil over moderate heat, stirring, until golden. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. To kettle add onion mixture, tomatoes with juice, water, bay leaf, cinnamon sticks, allspice, orange peel, salt, and pepper to taste and bring liquid to a boil. Braise lamb, covered, in oven until just tender, about 1 3/4 hours.",
+        "Stir in rutabaga and carrots and braise, covered, in oven until vegetables are tender, about 30 minutes. Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim fat, discarding it, and reheat lamb, if chilled, over moderate heat, stirring occasionally, until hot. Transfer lamb and vegetables with a slotted spoon to a platter and boil braising liquid until reduced to about 4 cups.",
+        "Remove meat from 2 lamb shanks and chop fine, reserving chopped meat and 1 cup braising liquid for making pastitsio .",
+        "Return remaining 4 lamb shanks and vegetables to kettle and simmer, covered, until heated through.",
+        "Discard bay leaf. Sprinkle lamb and vegetables with parsley and serve with rice."
+    ],
+    "ingredients": [
+        "6 lamb shanks (about 1 pound each)",
+        "3 tablespoons olive oil",
+        "4 medium onions, halved lengthwise and cut crosswise into\u00a01/4-inch-thick slices",
+        "3 large garlic cloves, minced",
+        "a 28-ounce can whole tomatoes, chopped, with juice",
+        "4 cups water",
+        "1 bay leaf",
+        "2 cinnamon sticks",
+        "1/4 teaspoon ground allspice",
+        "3/4 teaspoon dried orange peel*",
+        "2 teaspoons salt",
+        "1 medium rutabaga (about 2 pounds), peeled and cut into 1-inch\u00a0pieces",
+        "6 carrots, cut crosswise into 1-inch pieces",
+        "2 tablespoons minced fresh parsley leaves",
+        "Accompaniment: cooked rice",
+        "*available in spice section of supermarkets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Onion",
+        "Tomato",
+        "Braise",
+        "High Fiber",
+        "Low/No Sugar",
+        "Carrot",
+        "Fall",
+        "Winter",
+        "Rutabaga",
+        "Gourmet"
+    ],
+    "title": "Braised Lamb Shanks with Rutabaga and Carrots",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-rutabaga-and-carrots-13294"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-spring-vegetables-and-spring-gremolata-351542.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-spring-vegetables-and-spring-gremolata-351542.json
new file mode 100644
index 000000000..e59051159
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-spring-vegetables-and-spring-gremolata-351542.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; saut\u00e9 until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.",
+        "Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.",
+        "Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.",
+        "Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.",
+        "Bring lamb and pan juices to simmer over medium heat until heated through.",
+        "Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; saut\u00e9 about 5 minutes. Season with salt and pepper.",
+        "Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.",
+        "Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months."
+    ],
+    "ingredients": [
+        "6 1-to 1 1/4-pound lamb shanks",
+        "All purpose flour",
+        "2 tablespoons extra-virgin olive oil",
+        "3 cups finely chopped onions (about 2 medium)",
+        "2 cups finely chopped peeled carrots",
+        "1 1/4 cups finely chopped celery",
+        "3 garlic cloves, minced",
+        "1 tablespoon (generous) tomato paste",
+        "3 cups low-salt chicken broth",
+        "1 1/2 cups Sauvignon Blanc or other dry white wine",
+        "6 fresh Italian parsley sprigs",
+        "2 tablespoons chopped fresh thyme",
+        "2 bay leaves",
+        "2 tablespoons chopped fresh mint",
+        "1 tablespoon (packed) finely grated lemon peel",
+        "1 tablespoon minced fresh green garlic or 1 garlic clove, minced",
+        "1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes",
+        "8 ounces slender baby carrots, trimmed, peeled",
+        "8 ounces sugar snap peas, strings removed",
+        "2 tablespoons (1/4 stick) butter",
+        "3 ounces fresh pea tendrils"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Braise",
+        "High Fiber",
+        "Father's Day",
+        "Dinner",
+        "Mint",
+        "Carrot",
+        "Spring",
+        "Parsley",
+        "Sugar Snap Pea",
+        "Simmer",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Lamb Shanks with Spring Vegetables and Spring Gremolata",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-spring-vegetables-and-spring-gremolata-351542"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-swiss-chard-363721.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-swiss-chard-363721.json
new file mode 100644
index 000000000..2ccd01953
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-swiss-chard-363721.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Saut\u00e9 until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.",
+        "Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.",
+        "Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.",
+        "Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.",
+        "Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.",
+        "Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur."
+    ],
+    "ingredients": [
+        "1 cup all purpose flour",
+        "2 teaspoons ground cinnamon, divided",
+        "1 3/4 teaspoons ground cardamom, divided",
+        "6 1- to 1 1/4-pound lamb shanks",
+        "1/4 cup extra-virgin olive oil",
+        "12 green onions, chopped, divided",
+        "6 large garlic cloves, chopped",
+        "1 14.5-ounce can diced tomatoes in juice",
+        "1 3/4 cups (14 ounces) beef broth",
+        "1/4 cup golden raisins",
+        "1 tablespoon tomato paste",
+        "1/4 teaspoon saffron threads, crumbled",
+        "Large pinch of ground cloves",
+        "1 to 1 1/4 pounds Swiss chard (about 2 bunches)",
+        "1/4 cup chopped fresh Italian parsley",
+        "2 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Vegetable",
+        "High Fiber",
+        "Dinner",
+        "Meat",
+        "Lamb Shank",
+        "Winter",
+        "Chard",
+        "Party",
+        "Bulgur",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Braised Lamb Shanks with Swiss Chard",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-swiss-chard-363721"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-tomatoes-and-rosemary-10740.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-tomatoes-and-rosemary-10740.json
new file mode 100644
index 000000000..a8a227297
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-tomatoes-and-rosemary-10740.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350\u00b0F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350\u00b0F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary."
+    ],
+    "ingredients": [
+        "6 lamb shanks (about 1 pound each)",
+        "2 tablespoons olive oil",
+        "4 cups chopped onion",
+        "4 garlic cloves, minced",
+        "two 28-to-32-ounce cans tomatoes, drained and chopped",
+        "1 1/2 cups dry white wine",
+        "1 1/2 cups chicken broth",
+        "1 1/2 teaspoons crumbled dried rosemary",
+        "3/4 teaspoon ground allspice",
+        "1 tablespoon minced fresh parsley leaves",
+        "1 tablespoon minced fresh rosemary leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Onion",
+        "Tomato",
+        "Braise",
+        "Rosemary",
+        "White Wine",
+        "Fall",
+        "Kosher",
+        "Parsley",
+        "Gourmet"
+    ],
+    "title": "Braised Lamb Shanks with Tomatoes and Rosemary",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-tomatoes-and-rosemary-10740"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-white-beans-11831.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-white-beans-11831.json
new file mode 100644
index 000000000..7ea5af173
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-with-white-beans-11831.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and saut\u00e9 until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.",
+        "In a small bowl stir together gremolata ingredients.",
+        "In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.",
+        "Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.",
+        "Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce."
+    ],
+    "ingredients": [
+        "4 lamb shanks (about 1 pound each)",
+        "2 tablespoons olive oil",
+        "1 medium onion, chopped coarse",
+        "1 medium carrot, chopped coarse",
+        "1 celery rib, chopped coarse",
+        "8 garlic cloves, chopped coarse",
+        "3 1/2 cups Bordeaux or other full-bodied red wine",
+        "4 cups chicken broth",
+        "1 tablespoon tomato paste",
+        "2 fresh thyme sprigs",
+        "3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)",
+        "1 teaspoon freshly grated lemon zest (about 1 lemon)",
+        "3 garlic cloves, minced",
+        "2 tablespoons extra-virgin olive oil",
+        "2 small onions, chopped fine",
+        "2 small carrots, chopped fine",
+        "2 celery ribs, chopped fine",
+        "3 garlic cloves, minced",
+        "2 cups cooked white beans (preferably Great Northern or navy)",
+        "2 to 2 1/2 cups chicken broth",
+        "2 tablespoons unsalted butter",
+        "1 bay leaf",
+        "1 tablespoon unsalted butter",
+        "3 fresh tarragon sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Lamb",
+        "Braise",
+        "Red Wine",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Braised Lamb Shanks with White Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-white-beans-11831"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-wrapped-in-eggplant-107589.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-wrapped-in-eggplant-107589.json
new file mode 100644
index 000000000..fa3208dc0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks-wrapped-in-eggplant-107589.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Remove 2-inch-wide strips of skin from opposite sides of each eggplant with a vegetable peeler and discard. Holding knife parallel to a peeled side, cut each eggplant lengthwise into 8 (1/3-inch-thick) slices.",
+        "Brush eggplant slices on both sides with oil and arrange in 1 layer in 2 shallow baking pans. Sprinkle with salt and pepper and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until eggplant is tender and lightly browned, 30 to 40 minutes total. Cool eggplant in pans. Leave oven on.",
+        "Pat shanks dry and sprinkle with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown shanks in 2 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold shanks in 1 layer. Reserve skillet.",
+        "Cook bell pepper, garlic, spices, and bay leaves in fat remaining in skillet over moderate heat, stirring occasionally, until garlic is golden, about 3 minutes. Add wine and bring to a boil, stirring and scraping up any brown bits. Add chopped tomatoes and bring to a boil. Season sauce with salt and pepper and pour over shanks (liquid should come about halfway up sides of meat).",
+        "Cover roasting pan tightly with foil and braise in middle of oven until very tender, 2 1/2 to 3 hours. Cool shanks, uncovered. Leave oven on.",
+        "Remove shanks from sauce. Discard bones and gristle, then cut meat into 1 1/2-inch pieces. Skim fat from sauce and season sauce with salt and pepper. Spoon one third of sauce into a 13- by 9-inch glass or ceramic baking dish.",
+        "Arrange 2 eggplant slices end to end lengthwise on a work surface so that ends overlap by about 2 inches. Put one eighth of lamb on eggplant where it overlaps, then wrap ends of eggplant over lamb to form a bundle. Transfer bundle to baking dish with a wide metal spatula. Make 7 more bundles in same manner, arranging them in 1 layer in dish. Spoon remaining sauce over and around bundles and cover dish tightly with foil.",
+        "Braise bundles in middle of oven 30 minutes."
+    ],
+    "ingredients": [
+        "2 (1 1/2-lb) eggplants (at least 10 inches long and 4 inches in diameter), trimmed",
+        "1/3 cup extra-virgin olive oil",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "6 lb lamb shanks, trimmed of excess fat",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon black pepper",
+        "2 tablespoons extra-virgin olive oil",
+        "1/2 large green bell pepper, cut into 1/2-inch pieces",
+        "2 garlic cloves, chopped",
+        "1 (1 1/2-inch) piece cinnamon stick",
+        "16 whole allspice",
+        "15 whole black peppercorns",
+        "2 Turkish bay leaves or 1 California",
+        "1 cup dry white wine",
+        "1 (28- to 32-oz) can whole tomatoes in pur\u00e9e, coarsely chopped (including pur\u00e9e) in a food processor"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Tomato",
+        "Vegetable",
+        "Braise",
+        "Spice",
+        "Eggplant",
+        "Bell Pepper",
+        "White Wine",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Braised Lamb Shanks Wrapped in Eggplant",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shanks-wrapped-in-eggplant-107589"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks.json
new file mode 100644
index 000000000..b3de2e31c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shanks.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.",
+        "Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy."
+    ],
+    "ingredients": [
+        "2 large white onions, chopped",
+        "4 lamb shanks",
+        "2 cups dry red wine",
+        "1 cup balsamic vinegar",
+        "1/3 cup olive oil",
+        "4 cloves garlic, pressed",
+        "2 lemons, quartered",
+        "2 (14.5 ounce) cans diced tomatoes",
+        "1 bunch fresh basil, chopped",
+        "1 tablespoon kosher salt",
+        "1 tablespoon cracked black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Lamb Shanks",
+    "url": "http://allrecipes.com/recipe/95325/braised-lamb-shanks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shoulder-chops.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shoulder-chops.json
new file mode 100644
index 000000000..0d3fc33e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shoulder-chops.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.",
+        "Saute onion and garlic in reserved drippings until tender, about 5 minutes.",
+        "Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.",
+        "Bake in preheated oven for 3 hours.",
+        "Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3573414.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 pounds lamb shoulder chops, or more to taste",
+        "salt and ground black pepper to taste",
+        "1 small yellow onion, sliced",
+        "4 cloves garlic, minced",
+        "2 tablespoons chopped fresh rosemary",
+        "1 cup beef broth",
+        "1 cup red wine",
+        "2 tablespoons cornstarch",
+        "1/2 cup water",
+        "1 tablespoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Lamb Shoulder Chops",
+    "url": "http://allrecipes.com/recipe/241480/braised-lamb-shoulder-chops/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shoulder-with-thyme-carrots-and-fennel-105076.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shoulder-with-thyme-carrots-and-fennel-105076.json
new file mode 100644
index 000000000..797ad91c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-shoulder-with-thyme-carrots-and-fennel-105076.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and saut\u00e9 until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and saut\u00e9 until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.",
+        "Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.",
+        "Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and saut\u00e9 until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with saut\u00e9ed vegetables."
+    ],
+    "ingredients": [
+        "4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)",
+        "3 tablespoons butter",
+        "2 tablespoons olive oil",
+        "2 large red onions, coarsely chopped",
+        "6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds",
+        "1 head of garlic, unpeeled, cut horizontally in half",
+        "8 large fresh thyme sprigs",
+        "1 1/2 pounds tomatoes, coarsely chopped",
+        "1 1/2 cups (or more) water",
+        "2 large fennel bulbs, trimmed, cored, cut into matchstick-size strips",
+        "1 bay leaf"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Braise",
+        "Dinner",
+        "Fennel",
+        "Carrot",
+        "Spring",
+        "Thyme",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Braised Lamb Shoulder with Thyme, Carrots, and Fennel",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-shoulder-with-thyme-carrots-and-fennel-105076"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-a-sour-orange-marin.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-a-sour-orange-marin.json
new file mode 100644
index 000000000..d5a0a51c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-a-sour-orange-marin.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.",
+        "In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching."
+    ],
+    "ingredients": [
+        "6 pounds deboned leg of lamb",
+        "1 tablespoon dried oregano",
+        "4 cloves garlic, minced",
+        "1 large onion, thinly sliced",
+        "2 bay leaves",
+        "4 sour oranges",
+        "1 cup white wine",
+        "1 teaspoon salt, or to taste",
+        "1 teaspoon ground black pepper, or to taste",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Lamb with a Sour Orange Marinade",
+    "url": "http://allrecipes.com/recipe/16831/braised-lamb-with-a-sour-orange-marin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-radishes-and-mint.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-radishes-and-mint.json
new file mode 100644
index 000000000..1a57d01e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-radishes-and-mint.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C).",
+        "Mix together salt, pepper, paprika, and cayenne pepper. Place lamb chops on a work surface; press seasoning onto both sides of lamb chops.",
+        "Heat oil in large oven-proof skillet over high heat. Brown lamb well on both sides, 3 or 4 minutes per side. Remove chops from pan; reduce heat to low. Add vinegar, sugar, and anchovies. Cook and stir, breaking up anchovies. Turn up heat to medium and continue stirring until mixture reduces to the consistency of syrup, about 3 minutes. Stir in chicken broth. Raise heat to high. Add rosemary and cinnamon; bring to a simmer. Transfer browned lamb chops to pan and place radishes among the chops. Cover.",
+        "Place skillet in preheated oven. Roast slowly for 1 1/2 hours; turn chops. Continue roasting until meat is just tender and is beginning to separate from the bone, about 1 1/2 additional hours. Turn chops again.",
+        "Raise oven temperature to 425 degrees F (220 degrees C). Remove cover from skillet. Roast until meat is falling off the bone and fork tender, 15 to 20 minutes. Remove skillet from oven.",
+        "Transfer lamb and radishes to serving platter. Place pan on stove over medium-high heat. Bring sauce to a simmer until it is slightly reduced and thickened, skimming off surface fat. Remove from heat. Add sliced mint and butter. Keep stirring until butter melts. Spoon sauce over lamb and radishes."
+    ],
+    "ingredients": [
+        "1 tablespoon kosher salt",
+        "1 teaspoon black pepper",
+        "1 teaspoon paprika",
+        "1/4 teaspoon cayenne pepper",
+        "4 (10 ounce) lamb shoulder chops",
+        "1 tablespoon olive oil",
+        "1/3 cup sherry vinegar",
+        "2 tablespoons white sugar",
+        "4 oil-packed anchovy fillets",
+        "1 1/2 cups low-sodium chicken broth",
+        "2 teaspoons minced fresh rosemary",
+        "1/4 teaspoon ground cinnamon",
+        "2 bunches breakfast radishes, rinsed and trimmed",
+        "5 fresh mint leaves, finely sliced",
+        "1 tablespoon cold butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Lamb with Radishes and Mint",
+    "url": "http://allrecipes.com/recipe/244203/braised-lamb-with-radishes-and-mint/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-rosemary-and-garlic.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-rosemary-and-garlic.json
new file mode 100644
index 000000000..6bd9dbcd5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-rosemary-and-garlic.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.",
+        "Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in 1/2 cup oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it\u2019s resting seam side down. Starting at the center, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavors to meld and permeate the meat).",
+        "Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).",
+        "Preheat oven to 450\u00b0F. Roast lamb until well browned all over, 20\u201325 minutes. Remove from oven and reduce oven temperature to 300\u00b0F.",
+        "Meanwhile, heat remaining 1/4 cup oil in a Dutch oven or other heavy pot large enough to fit lamb over medium. Add onion, fennel, carrot, and garlic and cook, stirring occasionally, until vegetables are soft and golden, 15\u201320 minutes. Add chiles de \u00e1rbol and wine and bring to a simmer. Remove from heat.",
+        "Carefully place lamb in pot and pour in water to come halfway up sides of meat. Place in oven and braise lamb, uncovered, until an instant-read thermometer inserted into the thickest part registers 120\u00b0F, about 1 hour. Transfer lamb to a cutting board and let rest 30 minutes.",
+        "Slice lamb and transfer to a platter. Spoon some braising liquid over and sprinkle with sea salt. Serve with salsa verde and harissa."
+    ],
+    "ingredients": [
+        "2 teaspoons coriander seeds",
+        "4 garlic cloves, smashed",
+        "1/2 cup coarsely chopped rosemary",
+        "2 teaspoons dried oregano",
+        "2 teaspoons freshly ground black pepper",
+        "3/4 cup olive oil, divided",
+        "1 (6-pound) boneless leg of lamb, butterflied",
+        "Kosher salt",
+        "1 medium onion, coarsely chopped",
+        "1 medium fennel bulb, coarsely chopped",
+        "1 medium carrot, peeled, coarsely chopped",
+        "1 head of garlic, halved crosswise",
+        "2 dried chiles de \u00e1rbol or 1/2 teaspoon crushed red pepper flakes",
+        "3/4 cup red wine",
+        "Flaky sea salt",
+        "Salsa Verde With Toasted Breadcrumbs and Roasted Red Pepper Harissa (for serving)",
+        "A spice mill or a mortar and pestle"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Red Wine",
+        "Winter",
+        "Chile Pepper",
+        "Rosemary",
+        "Garlic",
+        "Oregano",
+        "Coriander",
+        "Fennel",
+        "Braise"
+    ],
+    "title": "Braised Lamb With Rosemary and Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-with-rosemary-and-garlic"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-spinach-11496.json b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-spinach-11496.json
new file mode 100644
index 000000000..1ceb81b27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lamb-with-spinach-11496.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a blender pur\u00e9e the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic pur\u00e9e and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and 1 cup water. Bring the mixture to a boil and braise it, covered, in a preheated 350\u00b0F. oven for 1 to 1 1/4 hours, or until the lamb is tender. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and chill it, covered. Reheat the lamb mixture.",
+        "In a large saucepan bring 1 inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander.",
+        "Spoon off any excess fat from the lamb mixture and add the lemon juice and salt and pepper to taste. Distribute the spinach over the stew and stir it in gently. Transfer the stew to a heated serving dish and sprinkle it with the pine nuts."
+    ],
+    "ingredients": [
+        "8 garlic cloves",
+        "a 1 1/2-inch cube of peeled fresh gingerroot",
+        "6 tablespoons vegetable oil",
+        "3 pounds boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces",
+        "a 3-inch cinnamon stick",
+        "7 whole cloves",
+        "1 bay leaf",
+        "3 onions, chopped fine",
+        "1 tablespoon ground cumin",
+        "1 tablespoon ground coriander seeds",
+        "1/4 teaspoon cayenne",
+        "1 cup chopped drained canned tomatoes",
+        "1/2 cup plain yogurt",
+        "1 teaspoon salt",
+        "1 1/4 pounds fresh spinach, coarse stems discarded and the leaves washed well and drained",
+        "1 teaspoon fresh lemon juice, or to taste",
+        "1 tablespoon pine nuts, toasted lightly"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Lamb",
+        "Onion",
+        "Braise",
+        "Spinach",
+        "Fall",
+        "Cinnamon",
+        "Clove",
+        "Gourmet"
+    ],
+    "title": "Braised Lamb with Spinach",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lamb-with-spinach-11496"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-leeks-and-mustard-greens.json b/serverless-fleets/data/input/inferencing/recipes/braised-leeks-and-mustard-greens.json
new file mode 100644
index 000000000..7882a27f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-leeks-and-mustard-greens.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Trim leeks so that about 1 1/2 inches of green leaves remain, and slice the leeks in half lengthwise. Separate leaves and pull the leeks apart to rinse away any dirt and sand in the layers, then chop leeks into 1 1/2-inch pieces.",
+        "Melt butter in a skillet over medium heat, and cook and stir the leeks until they begin to separate and soften, about 5 minutes. Stir in mustard greens, and pour in enough chicken broth to just cover the bottom of the pan and prevent leeks from browning. Cook the leeks and mustard greens until the greens turn bright green and start to soften, another 2 to 3 minutes. Season to taste with salt and black pepper, and sprinkle with Parmesan cheese."
+    ],
+    "ingredients": [
+        "4 leeks",
+        "2 tablespoons unsalted butter",
+        "2 cups washed, dried and chopped mustard greens",
+        "2 tablespoons chicken broth, or as needed",
+        "salt and ground black pepper to taste",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Leeks and Mustard Greens",
+    "url": "http://allrecipes.com/recipe/218500/braised-leeks-and-mustard-greens/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lemon-pheasant.json b/serverless-fleets/data/input/inferencing/recipes/braised-lemon-pheasant.json
new file mode 100644
index 000000000..25acef479
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lemon-pheasant.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Season pheasant with salt and pepper. Dredge in flour, and shake off excess.",
+        "Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour."
+    ],
+    "ingredients": [
+        "2 pheasants, rinsed, patted dry, and cut into pieces",
+        "2 teaspoons salt",
+        "1/4 teaspoon pepper",
+        "1/4 cup all-purpose flour for dredging",
+        "1/4 cup butter",
+        "1 clove garlic, minced",
+        "1/4 cup lemon juice",
+        "1 (10.5 ounce) can condensed beef broth",
+        "1 1/4 cups water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Lemon Pheasant",
+    "url": "http://allrecipes.com/recipe/131876/braised-lemon-pheasant/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-lentils-105559.json b/serverless-fleets/data/input/inferencing/recipes/braised-lentils-105559.json
new file mode 100644
index 000000000..9070c1016
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-lentils-105559.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and saut\u00e9 until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "3 tablespoons extra-virgin olive oil",
+        "1 cup finely chopped red onion",
+        "2/3 cup finely chopped carrot",
+        "1/2 cup finely chopped celery",
+        "1 1/4 cups dried green lentils",
+        "4 cups chicken stock or canned low-salt chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Onion",
+        "Side",
+        "Braise",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Celery",
+        "Lentil",
+        "Carrot",
+        "Fall",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Lentils",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-lentils-105559"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-maple-bourbon-pork-with-beans.json b/serverless-fleets/data/input/inferencing/recipes/braised-maple-bourbon-pork-with-beans.json
new file mode 100644
index 000000000..95e4f8b75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-maple-bourbon-pork-with-beans.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Season the pork lightly with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil. Add the pork and brown on all sides, about 8 minutes total. Transfer to a plate. Add the sausages and brown on all sides, about 3 minutes total. Transfer to a plate.",
+        "Reduce the heat to medium, add the onions and celery and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, tomato paste, thyme and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Add the bourbon and cook for 1 minute.",
+        "Stir in the tomatoes, cannellini beans, maple syrup and broth. Nestle the pork into the bean mixture and arrange the sausages around the pork. Increase the heat to medium-high and bring the mixture to a simmer. Transfer the insert to the slow-cooker base, cover and cook on high according to the manufacturer\u2019s instructions until the pork and beans are tender, about 4 hours. Skim the fat off the sauce, and remove and discard the bay leaf. Adjust the seasonings with salt and pepper.",
+        "Preheat a broiler.",
+        "In a large nonstick saut\u00e9 pan over medium-high heat, cook the bacon until crisp and browned, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbs. of the fat in the pan. Add the bread crumbs and sage and cook, stirring occasionally, until lightly browned and toasted, about 4 minutes. Remove from the heat and stir in the parsley and bacon.",
+        "Sprinkle the bread crumb mixture over the pork mixture. Broil until the bread crumbs are golden brown, about 3 minutes. Serves 8 to 10.",
+        "Williams-Sonoma Kitchen."
+    ],
+    "ingredients": [
+        "2 lb. boneless pork shoulder, cut into 4 pieces",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1 Tbs. vegetable oil",
+        "2 lb. kielbasa (2 large links), each cut into 3 pieces",
+        "3 yellow onions, diced",
+        "2 celery stalks, diced",
+        "1 Tbs. minced garlic",
+        "3 Tbs. tomato paste",
+        "2 tsp. chopped fresh thyme",
+        "1 bay leaf",
+        "1/4 cup bourbon",
+        "1 can (14 1/2 oz.) diced tomatoes, drained",
+        "1 1/2 lb. cannellini beans, soaked overnight and drained",
+        "1/4 cup maple syrup",
+        "3 cups chicken broth",
+        "4 oz. bacon, diced",
+        "2 cups fresh bread crumbs",
+        "1 tsp. chopped fresh sage",
+        "2 Tbs. chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Maple-Bourbon Pork with Beans",
+    "url": "http://www.williams-sonoma.com/recipe/braised-maple-bourbon-pork-with-beans.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-meat-with-butternut-squash-15414.json b/serverless-fleets/data/input/inferencing/recipes/braised-meat-with-butternut-squash-15414.json
new file mode 100644
index 000000000..40eaf6f27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-meat-with-butternut-squash-15414.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Warm 2 tablespoons of the olive oil in a saut\u00e9 pan over low heat. Add the onions, garlic, and rosemary and saut\u00e9 until tender and translucent, about 8 minutes. Remove from heat and set aside.",
+        "Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the saut\u00e9ed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving.",
+        "Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash."
+    ],
+    "ingredients": [
+        "4 tablespoons olive oil",
+        "2 large onions, chopped",
+        "1 clove garlic, minced",
+        "1 tablespoon chopped fresh rosemary",
+        "2 pounds cubed veal for stew",
+        "Salt to taste",
+        "1 cup Marsala or other sweet wine",
+        "1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into 1/2-inch cubes, and parboiled in salted water for 5 minutes",
+        "1 1/2 cups meat or chicken broth, or as needed",
+        "Freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Braise",
+        "Stew",
+        "Rosh Hashanah/Yom Kippur",
+        "Dinner",
+        "Veal",
+        "Butternut Squash",
+        "Marsala",
+        "Fall",
+        "Kosher",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Meat with Butternut Squash",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-meat-with-butternut-squash-15414"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-meatballs-in-red-wine-gravy-104712.json b/serverless-fleets/data/input/inferencing/recipes/braised-meatballs-in-red-wine-gravy-104712.json
new file mode 100644
index 000000000..3abea8906
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-meatballs-in-red-wine-gravy-104712.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.",
+        "Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and saut\u00e9 until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve."
+    ],
+    "ingredients": [
+        "1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces",
+        "1 cup whole milk",
+        "1 3/4 pounds ground beef (7% to 15% fat)",
+        "2 large eggs",
+        "1 medium onion, finely chopped",
+        "1/2 cup plus 1 tablespoon chopped fresh Italian parsley",
+        "2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon dried summer savory",
+        "All purpose flour",
+        "2 tablespoons (1/4 stick) butter",
+        "1 1/2 teaspoons olive oil",
+        "2 cups dry red wine",
+        "1/4 cup tomato paste",
+        "3 cups canned beef broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Braise",
+        "Winter"
+    ],
+    "title": "Braised Meatballs in Red-Wine Gravy",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-meatballs-in-red-wine-gravy-104712"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-mustard-greens-with-garlic-231195.json b/serverless-fleets/data/input/inferencing/recipes/braised-mustard-greens-with-garlic-231195.json
new file mode 100644
index 000000000..0a63d62b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-mustard-greens-with-garlic-231195.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.",
+        "Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)",
+        "1 garlic clove, finely chopped",
+        "1 tablespoon extra-virgin olive oil",
+        "1/3 cup water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Leafy Green",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Vegan",
+        "Gourmet",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Braised Mustard Greens with Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-mustard-greens-with-garlic-231195"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-onion-ribbons-with-celery-15341.json b/serverless-fleets/data/input/inferencing/recipes/braised-onion-ribbons-with-celery-15341.json
new file mode 100644
index 000000000..079dee787
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-onion-ribbons-with-celery-15341.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large heavy skillet cook the onions in the oil, covered, over moderately low heat, stirring occasionally, for 45 minutes. Season the onions with salt and pepper and cook them, uncovered, over moderately high heat, stirring occasionally, for 30 minutes, or until they are tender and beginning to turn golden. Add the celery and cook the mixture, stirring, for 5 minutes, or until the celery is crisp-tender. Serves 6."
+    ],
+    "ingredients": [
+        "3 1/2 pounds onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices",
+        "1/4 cup olive oil",
+        "7 celery ribs, cut diagonally into 1/2-inch-thick slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Braise",
+        "Celery",
+        "Gourmet"
+    ],
+    "title": "Braised Onion Ribbons with Celery",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-onion-ribbons-with-celery-15341"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-onions-with-orange-and-balsamic-vinegar-2459.json b/serverless-fleets/data/input/inferencing/recipes/braised-onions-with-orange-and-balsamic-vinegar-2459.json
new file mode 100644
index 000000000..a010fea12
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-onions-with-orange-and-balsamic-vinegar-2459.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.",
+        "Melt butter with oil in large nonstick skillet over medium heat. Add onions; saut\u00e9 until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 pounds cipolline onions or boiling onions",
+        "2 tablespoons (1/4 stick) butter",
+        "2 tablespoons olive oil",
+        "6 tablespoons orange juice",
+        "6 tablespoons balsamic vinegar",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Onion",
+        "Side",
+        "Braise",
+        "Wheat/Gluten-Free",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Onions with Orange and Balsamic Vinegar",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-onions-with-orange-and-balsamic-vinegar-2459"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-orange-chicken.json b/serverless-fleets/data/input/inferencing/recipes/braised-orange-chicken.json
new file mode 100644
index 000000000..d7042cda4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-orange-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.",
+        "Cook and stir onion in the same skillet until softened, about 5 minutes.",
+        "Stir in garlic; cook and stir until fragrant, about 1 minute.",
+        "Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.",
+        "Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "4 bone-in chicken thighs",
+        "1 onion, chopped",
+        "2 cloves garlic, minced",
+        "1 (14.5 ounce) can diced tomatoes with juice",
+        "2 cups orange juice (no pulp)",
+        "1/4 cup brandy-based orange liqueur (such as Grand Marnier\u00ae) (optional)",
+        "1 pinch salt and ground black pepper",
+        "1/4 teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Orange Chicken",
+    "url": "http://allrecipes.com/recipe/220572/braised-orange-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-orange-ginger-short-ribs-with-dried-apricots-109167.json b/serverless-fleets/data/input/inferencing/recipes/braised-orange-ginger-short-ribs-with-dried-apricots-109167.json
new file mode 100644
index 000000000..c38e92c5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-orange-ginger-short-ribs-with-dried-apricots-109167.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 300\u00b0F. Using vegetable peeler, remove four 4x1-inch strips from rind of 1 orange. Grate peel from 2 more oranges. Cut 4 oranges in half; squeeze out 1 1/4 cups juice. Whisk grated orange peel, orange juice, hoisin sauce, tomato paste, and garlic in large bowl to blend. Stir in ginger.",
+        "Sprinkle ribs with salt and pepper. Place in heavy large ovenproof pot. Pour orange-ginger mixture over ribs. Stir in orange strips and apricots. Cover and bake 2 hours. Stir rib mixture; reduce oven temperature to 250\u00b0F. Continue cooking ribs, covered, until meat is very tender, about 1 hour longer. (Can be made 1 day ahead. Cool. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off solidified fat, then rewarm ribs over medium heat before serving.) Using slotted spoon, transfer ribs and apricots to large platter. Spoon off any fat from sauce in pot. Pour sauce over ribs. Sprinkle with parsley and serve."
+    ],
+    "ingredients": [
+        "4 large oranges",
+        "3/4 cup hoisin sauce",
+        "1/3 cup tomato paste",
+        "2 garlic cloves, minced",
+        "1 2-inch piece fresh ginger, peeled, cut crosswise into thin slices",
+        "12 3- to 4-inch-long meaty beef short ribs (about 4 1/2 pounds), top membrane trimmed",
+        "24 dried apricots",
+        "Chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Citrus",
+        "Fruit",
+        "Ginger",
+        "Braise",
+        "Super Bowl",
+        "Orange",
+        "Apricot",
+        "Beef Rib",
+        "Winter",
+        "Poker/Game Night"
+    ],
+    "title": "Braised Orange-Ginger Short Ribs with Dried Apricots",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-orange-ginger-short-ribs-with-dried-apricots-109167"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-orange-roughy-with-leeks-67.json b/serverless-fleets/data/input/inferencing/recipes/braised-orange-roughy-with-leeks-67.json
new file mode 100644
index 000000000..ea08cbfde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-orange-roughy-with-leeks-67.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Saut\u00e9 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.",
+        "Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) butter",
+        "3 large leeks (white and pale green parts only), halved lengthwise, sliced",
+        "2 teaspoons sugar",
+        "1/2 teaspoon dried thyme, crumbled",
+        "4 6- to 8-ounce orange roughy fillets",
+        "1/2 cup whipping cream",
+        "1/4 cup dry vermouth",
+        "Fresh chives or green onion tops cut into 1-inch lengths"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fish",
+        "Braise",
+        "Quick & Easy"
+    ],
+    "title": "Braised Orange Roughy with Leeks",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-orange-roughy-with-leeks-67"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-oxtails-in-red-wine-sauce.json b/serverless-fleets/data/input/inferencing/recipes/braised-oxtails-in-red-wine-sauce.json
new file mode 100644
index 000000000..96793afbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-oxtails-in-red-wine-sauce.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.",
+        "Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.",
+        "Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.",
+        "Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve."
+    ],
+    "ingredients": [
+        "2 (750 milliliter) bottles dry red wine",
+        "1 cup all-purpose flour",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder",
+        "salt and pepper to taste",
+        "5 pounds beef oxtail, cut into pieces",
+        "1/4 cup butter, divided",
+        "5 shallots, chopped",
+        "5 cloves garlic, chopped",
+        "1 onion, chopped",
+        "2 carrots, chopped",
+        "2 celery ribs, chopped",
+        "2 sprigs fresh thyme",
+        "1 bay leaf",
+        "2 sprigs flat-leaf parsley",
+        "5 cups beef broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Oxtails in Red Wine Sauce",
+    "url": "http://allrecipes.com/recipe/161666/braised-oxtails-in-red-wine-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pheasant-with-red-cabbage-wild-rice-10085.json b/serverless-fleets/data/input/inferencing/recipes/braised-pheasant-with-red-cabbage-wild-rice-10085.json
new file mode 100644
index 000000000..3bce506c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pheasant-with-red-cabbage-wild-rice-10085.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Saut\u00e9 rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.",
+        "While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.",
+        "Heat drippings remaining in skillet over moderately high heat until hot but not smoking and saut\u00e9 onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and saut\u00e9, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice.",
+        "Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl.",
+        "In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and saut\u00e9 pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.",
+        "In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.",
+        "Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350\u00b0F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.",
+        "Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice."
+    ],
+    "ingredients": [
+        "1/2 cup wild rice",
+        "1 cup chicken broth",
+        "1 tablespoon olive oil",
+        "4 slices bacon",
+        "1 small onion, sliced thin",
+        "2 cups thinly sliced red cabbage (about 1/6 head)",
+        "2 teaspoons red-wine vinegar",
+        "a 2-pound pheasant*",
+        "1 1/2 cups water",
+        "1 bay leaf",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1/4 teaspoon ground allspice",
+        "1 1/2 tablespoons olive oil",
+        "1/3 cup golden raisins",
+        "1/4 cup minced shallots (about 3)",
+        "1/4 cup gin",
+        "1/2 cup dry white wine",
+        "1 teaspoon tomato paste",
+        "a 3-inch fresh rosemary sprig plus 1/2 teaspoon minced leaves",
+        "1/2 cup halved red and/or green seedless grapes",
+        "*Pheasant is available at specialty butcher shops."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Game",
+        "Poultry",
+        "Braise",
+        "New Year's Day",
+        "Raisin",
+        "White Wine",
+        "Fall",
+        "Cabbage",
+        "Grape",
+        "Wild Rice",
+        "Gourmet"
+    ],
+    "title": "Braised Pheasant with Red Cabbage Wild Rice",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-pheasant-with-red-cabbage-wild-rice-10085"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pheasant.json b/serverless-fleets/data/input/inferencing/recipes/braised-pheasant.json
new file mode 100644
index 000000000..69ead89ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pheasant.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.",
+        "Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.",
+        "Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve."
+    ],
+    "ingredients": [
+        "3 large pheasants, cleaned and rinsed",
+        "1/4 cup safflower oil",
+        "3 cups peeled and thinly sliced green apples",
+        "1 cup thinly sliced onions",
+        "1/2 cup apple jack",
+        "1 teaspoon nutmeg",
+        "1/2 cup half-and-half cream",
+        "1/2 teaspoon salt-free seasoning blend",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Pheasant",
+    "url": "http://allrecipes.com/recipe/31808/braised-pheasant/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pork-chops-with-dill-sauce-13361.json b/serverless-fleets/data/input/inferencing/recipes/braised-pork-chops-with-dill-sauce-13361.json
new file mode 100644
index 000000000..029f0f003
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pork-chops-with-dill-sauce-13361.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and pour of the excess fat. Add the milk to the skillet, bring it to a simmer, and braise the pork chops, covered, over moderately low heat for 25 minutes, or until they are tender. (The milk will appear curdled.) Transfer the chops to a plate and keep them warm, covered. Stir the cornstarch mixture, stir it into the milk, and bring the sauce to a boil, stirring. In a blender blend the sauce until it is smooth and stir in the dill. Transfer the pork chops to 2 plates and pour the sauce over them."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "two 1-inch-thick pork chops",
+        "1 cup milk",
+        "2 teaspoons cornstarch dissolved in 1 tablespoon cold water",
+        "1 tablespoon minced fresh dill, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Braise",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Pork Chop",
+        "Fall",
+        "Winter",
+        "Dill",
+        "Gourmet"
+    ],
+    "title": "Braised Pork Chops with Dill Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-pork-chops-with-dill-sauce-13361"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pork-chops-with-peppers-10465.json b/serverless-fleets/data/input/inferencing/recipes/braised-pork-chops-with-peppers-10465.json
new file mode 100644
index 000000000..6964120b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pork-chops-with-peppers-10465.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a non-stick skillet heat the butter over moderately high heat until the foam subsides and in it brown the pork chops, patted dry and seasoned with salt and black pepper. Add the broth and the vinegar, bring the liquid to a boil, and transfer the mixture to a microwave-safe baking dish just large enough to hold the chops in one layer. Sprinkle the chops with the bell peppers and microwave the mixture, covered with microwave-safe plastic wrap, at medium power (50%) for 6 minutes. Stir the cornstarch mixture into the cooking juices and microwave the mixture, covered, at high power (100%) for 1 minute."
+    ],
+    "ingredients": [
+        "1 teaspoon unsalted butter",
+        "two 3/4-inch-thick rib pork chops",
+        "1/3 cup chicken broth",
+        "2 tablespoons plus 1 teaspoon balsamic vinegar",
+        "1 cup coarsely chopped red bell pepper",
+        "1 cup coarsely chopped green bell pepper",
+        "1 teaspoon cornstarch dissolved in 2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Microwave",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Pork Chop",
+        "Bell Pepper",
+        "Gourmet"
+    ],
+    "title": "Braised Pork Chops with Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-pork-chops-with-peppers-10465"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pork-loin-cutlets-with-thyme-lemon-sauce-101683.json b/serverless-fleets/data/input/inferencing/recipes/braised-pork-loin-cutlets-with-thyme-lemon-sauce-101683.json
new file mode 100644
index 000000000..9c030de55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pork-loin-cutlets-with-thyme-lemon-sauce-101683.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.",
+        "Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve."
+    ],
+    "ingredients": [
+        "8 thin-cut boneless pork loin chops",
+        "3 tablespoons fresh lemon juice",
+        "1 tablespoon chopped fresh thyme or 1 teaspoon dried",
+        "2 teaspoons grated lemon peel",
+        "2 garlic cloves, pressed",
+        "1 1/2 tablespoons all purpose flour",
+        "2 teaspoons olive oil",
+        "3/4 cup low-fat (1%) milk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Braise",
+        "Marinate",
+        "Low Fat",
+        "Lemon",
+        "Summer",
+        "Healthy",
+        "Thyme"
+    ],
+    "title": "Braised Pork Loin Cutlets with Thyme-Lemon Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-pork-loin-cutlets-with-thyme-lemon-sauce-101683"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pork-loin-with-prunes-233544.json b/serverless-fleets/data/input/inferencing/recipes/braised-pork-loin-with-prunes-233544.json
new file mode 100644
index 000000000..95a96567f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pork-loin-with-prunes-233544.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.",
+        "Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.",
+        "Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.",
+        "Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.",
+        "Put oven rack in middle position and preheat oven to 375\u00b0F.",
+        "Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.",
+        "Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.",
+        "Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.",
+        "Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.",
+        "Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150\u00b0F, about 15 minutes.",
+        "Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).",
+        "While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise",
+        "1 head of garlic, cloves separated and peeled",
+        "1 1/4 teaspoons salt",
+        "1/2 teaspoon black pepper",
+        "2 cups pitted prunes (14 oz)",
+        "1 cup Armagnac",
+        "1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied",
+        "10 fresh parsley stems",
+        "2 large fresh thyme sprigs",
+        "1 large fresh sage sprig",
+        "1 California bay leaf or 2 Turkish",
+        "1/4 teaspoon black peppercorns",
+        "2 whole cloves",
+        "1/3 cup Dijon mustard",
+        "1/3 cup packed light brown sugar",
+        "1 cup dry white wine",
+        "1 cup reduced-sodium chicken broth (8 fl oz)",
+        "2 to 3 tablespoons red-wine vinegar",
+        "Special equipment: a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Mustard",
+        "Onion",
+        "Pork",
+        "Braise",
+        "Prune",
+        "Cognac/Armagnac",
+        "White Wine",
+        "Fall",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Braised Pork Loin with Prunes",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-pork-loin-with-prunes-233544"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pork-ragu.json b/serverless-fleets/data/input/inferencing/recipes/braised-pork-ragu.json
new file mode 100644
index 000000000..30b549c28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pork-ragu.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Season pork with the rosemary, thyme, pepper, and salt.  Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.",
+        "Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.",
+        "Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom.  Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 pounds pork shoulder roast, cut into cubes",
+        "1 teaspoon dried rosemary leaves, crumbled",
+        "1 teaspoon dried thyme leaves",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon salt",
+        "2 tablespoons olive oil",
+        "1 onion, diced",
+        "1 carrot, peeled and diced",
+        "2 cloves garlic, minced",
+        "1/2 cup dry red wine",
+        "1 (28 ounce) can diced tomatoes",
+        "1 cup chicken stock"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Pork Ragu",
+    "url": "http://allrecipes.com/recipe/213799/braised-pork-ragu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pork-shoulder-with-potato-fennel-puree-357491.json b/serverless-fleets/data/input/inferencing/recipes/braised-pork-shoulder-with-potato-fennel-puree-357491.json
new file mode 100644
index 000000000..bf810c1c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pork-shoulder-with-potato-fennel-puree-357491.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.",
+        "Preheat oven to 325\u00b0F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190\u00b0F to 200\u00b0F, about 2 1/2 hours longer.",
+        "Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.",
+        "Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.",
+        "Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.",
+        "Increase oven temperature to 375\u00b0F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.",
+        "Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.",
+        "With the pork, pour a Sangiovese. Try the smooth, medium-bodied Tenuta di Sesta 2007 Rosso di Montalcino (Italy, $17). The wine's fruit and mineral flavors can stand up to the meat."
+    ],
+    "ingredients": [
+        "3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges",
+        "1/4 cup olive oil",
+        "1/4 cup fresh orange juice",
+        "1 tablespoon finely grated orange peel",
+        "1 tablespoon fennel seeds",
+        "1/2 teaspoon dried crushed red pepper",
+        "1 4- to 4 1/3-pound boneless pork shoulder (Boston butt)",
+        "1 tablespoon salt",
+        "1 1/2 teaspoons freshly ground black pepper",
+        "1/2 cup low-salt chicken broth",
+        "1 1/2 pounds Yukon Gold potatoes, peeled, quartered",
+        "1 tablespoon extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Potato",
+        "High Fiber",
+        "Dinner",
+        "Fennel",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Braised Pork Shoulder with Potato Fennel Puree",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-pork-shoulder-with-potato-fennel-puree-357491"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pork-shoulder-with-quince-350109.json b/serverless-fleets/data/input/inferencing/recipes/braised-pork-shoulder-with-quince-350109.json
new file mode 100644
index 000000000..f82222fa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pork-shoulder-with-quince-350109.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.",
+        "Preheat oven to 325\u00b0F. Melt butter with oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Saut\u00e9 until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Saut\u00e9 until vegetables begin to soften, about 10 minutes. Add garlic; aut\u00e91 minute. Add pomegranate juice and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.",
+        "Braise pork until very tender and thermometer inserted into center registers 165\u00b0F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature 1 hour. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.",
+        "Preheat oven to 350\u00b0F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season with coarse kosher salt, pepper, and lemon juice to taste. Pour over pork. Cover and bake until heated through, about 30 minutes.",
+        "Sprinkle pork with chopped mint; surround with lemon wedges and serve."
+    ],
+    "ingredients": [
+        "2 teaspoons paprika",
+        "1 1/2 teaspoons coarse kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "1 teaspoon ground coriander",
+        "1/2 teaspoon ground ginger",
+        "1/8 teaspoon ground allspice",
+        "Pinch of ground cinnamon",
+        "1 5 1/2-pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape",
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "3 large quinces (about 1 1/2 pounds total), peeled, cored, each cut into 8 wedges",
+        "2 cups chopped onions",
+        "1/2 cup chopped celery",
+        "1/2 cup finely chopped carrot",
+        "3 large garlic cloves, chopped",
+        "1 cup pomegranate juice",
+        "1/2 cup low-salt chicken broth",
+        "2 tablespoons red currant jelly",
+        "2 small bay leaves",
+        "1 teaspoon chopped fresh thyme",
+        "Lemon juice",
+        "Chopped fresh mint",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Braise",
+        "Marinate",
+        "Father's Day",
+        "Dinner",
+        "Quince",
+        "Carrot",
+        "Fall",
+        "Pomegranate",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Pork Shoulder with Quince",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-pork-shoulder-with-quince-350109"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pork-with-fuyu-persimmon-108886.json b/serverless-fleets/data/input/inferencing/recipes/braised-pork-with-fuyu-persimmon-108886.json
new file mode 100644
index 000000000..f9a5bfd19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pork-with-fuyu-persimmon-108886.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Put oven rack in lower third of oven and preheat oven to 350\u00b0F.",
+        "Pat pork dry with paper towels, then sprinkle with salt. Heat 1 tablespoon oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 5 minutes per batch, transferring to a bowl as browned. (Add more oil to pot as needed between batches.)",
+        "Pour off all but 1 tablespoon fat from pot. Add onion, bell pepper, and celery and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, turmeric, and cayenne and cook, stirring, 1 minute. Add pork with any juices accumulated in bowl, water, and tomatoes and bring to a simmer.",
+        "Cover pot, then transfer to oven and braise pork until very tender, about 1 3/4 hours.",
+        "Scatter persimmons over pork and braise in oven, partially covered, 10 minutes more. Stir in scallion greens and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces",
+        "3/4 teaspoon salt",
+        "1 to 3 tablespoons vegetable oil",
+        "1 onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 celery rib, chopped",
+        "1 large garlic clove, minced",
+        "1 tablespoon ground cumin",
+        "2 teaspoons ground coriander",
+        "1 teaspoon ground turmeric",
+        "1/8 teaspoon cayenne",
+        "2 cups water",
+        "4 plum tomatoes (3/4 pounds total), peeled (see cooks' note, below) and chopped, or 1 (14- to 16-oz) can whole tomatoes, drained and chopped",
+        "1 1/2 pounds firm-ripe Fuyu persimmons, peeled, seeded if necessary, and cut into 1/4-inch-thick wedges",
+        "1/2 cup chopped scallion greens",
+        "Accompaniment: cooked white rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Pork",
+        "Tomato",
+        "Braise",
+        "Low/No Sugar",
+        "Spice",
+        "Winter",
+        "Persimmon",
+        "Gourmet"
+    ],
+    "title": "Braised Pork with Fuyu Persimmon",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-pork-with-fuyu-persimmon-108886"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-pork-with-mojo-sauce-107080.json b/serverless-fleets/data/input/inferencing/recipes/braised-pork-with-mojo-sauce-107080.json
new file mode 100644
index 000000000..5847edb28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-pork-with-mojo-sauce-107080.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Combine pork, broth, half of garlic, bay leaves, salt, and pepper in large ovenproof pot. Cover tightly; bake until pork is very tender, about 1 hour 30 minutes. Using slotted spoon, transfer pork to bowl. Boil liquid in pot until reduced to 1 1/2 cups, about 30 minutes. Return pork to pot; simmer until heated through, about 5 minutes.",
+        "Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and remaining garlic; saut\u00e9 until onion is tender and golden brown, about 12 minutes. Season with salt and pepper.",
+        "Transfer pork to plates; spoon some pan juices over. Top with saut\u00e9ed onion mixture. Serve with Mojo Sauce."
+    ],
+    "ingredients": [
+        "5 1/2 pounds boneless country-style pork ribs, excess fat trimmed, cut into 2- to 3-inch pieces",
+        "2 14-ounce cans low-salt chicken broth",
+        "1 large head garlic, peeled, chopped",
+        "2 bay leaves",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "2 tablespoons olive oil",
+        "1 large onion, thinly sliced",
+        "Mojo Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Onion",
+        "Pork",
+        "Braise",
+        "Pork Rib",
+        "Winter"
+    ],
+    "title": "Braised Pork with Mojo Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-pork-with-mojo-sauce-107080"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-provencal-chicken-with-butternut-squash-and-white-beans-4811.json b/serverless-fleets/data/input/inferencing/recipes/braised-provencal-chicken-with-butternut-squash-and-white-beans-4811.json
new file mode 100644
index 000000000..c1c8d9c4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-provencal-chicken-with-butternut-squash-and-white-beans-4811.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.",
+        "Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.",
+        "Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.",
+        "Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "1 1/4 cups dried Great Northern beans",
+        "1/2 onion, cut into quarters",
+        "6 large bone-in chicken thighs with skin",
+        "2 tablespoons olive oil",
+        "2 teaspoons minced fresh oregano or 3/4 teaspoon dried",
+        "2 teaspoons minced fresh thyme or 3/4 teaspoon dried",
+        "1 teaspoon minced fresh rosemary or 1/2 teaspoon dried",
+        "1/2 cup dry white wine",
+        "2 1/2 teaspoons minced garlic",
+        "2 1/2 cups 1/3-inch pieces peeled butternut squash",
+        "1 14 1/2-ounce can diced tomatoes in juice",
+        "2 tablespoons minced fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Chicken",
+        "Herb",
+        "Poultry",
+        "Tomato",
+        "Vegetable",
+        "Braise",
+        "Squash",
+        "Butternut Squash",
+        "Fall"
+    ],
+    "title": "Braised Provencal Chicken with Butternut Squash and White Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-provencal-chicken-with-butternut-squash-and-white-beans-4811"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-bacon-sage-dumplings-363009.json b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-bacon-sage-dumplings-363009.json
new file mode 100644
index 000000000..34f389767
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-bacon-sage-dumplings-363009.json
@@ -0,0 +1,64 @@
+{
+    "directions": [
+        "Season rabbits generously with salt and pepper. Just before cooking, dust the rabbits with flour and shake to remove excess.",
+        "Heat a large cast-iron skillet over medium heat. Add the shortening and bacon and cook, stirring, until shortening has melted and bacon has cooked halfway and rendered much of its fat. Drain the bacon fat from skillet (strain if necessary) and refrigerate until needed (the chilled fat will be used to make the dumplings). You should have about 5 tablespoons of fat. (If you don't quite have 5 tablespoons, you can add lard or vegetable shortening.)",
+        "Meanwhile, heat vegetable oil over medium-high heat in a large cast-iron Dutch oven. When the oil is very hot, add the rabbit pieces and cook until evenly browned, using tongs to turn rabbit as necessary. When the rabbit is browned, add the onion, celery, carrot, and garlic and cook, stirring, until the vegetables are coated with fat, then add wine. Bring the mixture to a boil, reduce heat and simmer until reduced by half. Add the sage, thyme, and chicken stock, return to a boil, reduce heat, cover, and simmer (turning the rabbit once or twice for even cooking) until the meat pulls very easily away from the bone, 1 1/2 to 2 hours.",
+        "While the rabbit braises, prepare the dumplings. Stir together the dry ingredients in a mound on the counter or in a large mixing bowl, then add the chilled bacon fat. Use your fingers to combine dry ingredients with the fat until mixture resembles coarse pebbles. Make a well in the center of the mixture and add the water to the well. Use your fingers to work in the liquid and form dough. Knead briefly, just to combine, then shape the mixture into a ball. On a lightly floured surface, use a rolling pin to roll dough out very thin (a thin pie dough, a little thicker than fettucine) into a rough square shape. Turn dough over once if it starts to stick. Use a knife to slice the dough into 1 by 4-inch pieces, then set aside.",
+        "Bring a large pot of generously salted water to a boil. Add the dumplings and boil 3 to 5 minutes, until tender, and drain. Toss the dumplings with a small amount of oil to keep them from sticking together, then set aside.",
+        "When the rabbit is done cooking, use tongs to transfer it to a baking dish. Strain out braising vegetables and discard, reserving broth. Skim fat from broth and set aside. Using your fingers, separate rabbit meat from bone, feeling carefully for any small bones, and set aside.",
+        "Heat the reserved vegetable fat and vegetable oil in the Dutch oven over medium-high heat. Add the onion, parsnips, poblano, carrots, celery, garlic, oregano, bay leaves, salt, and pepper, and cook, stirring, until softened, about 5 to 7 minutes. Add the mustard and wine and cook, stirring, until pan is deglazed and most of the wine has evaporated. Add the reserved stock, scraping up any browned bits. Simmer for about 10 minutes, then add the reserved rabbit meat and simmer an additional 20 minutes.",
+        "To finish the dish, add the cooked dumplings, stir together just until warmed through, and serve. If you are not going to serve the entire dish at once, serve dumplings in a bowl and ladle the hot stew over the top, so the dumplings don't overcook and become mushy.",
+        "When chopping poblanos and other chiles, slice them from the inside (rib side) of the pepper for a cleaner cut. If you have to cut through the thicker skin side it's easier for the knife to slip."
+    ],
+    "ingredients": [
+        "2 rabbits, 2 1/2- to 3-pounds each",
+        "Salt and black pepper",
+        "Flour",
+        "3 tablespoons vegetable shortening",
+        "4 slices thick-sliced bacon, sliced into lardoons",
+        "1 small onion, coarsely chopped",
+        "2 stalks celery, coarsely chopped",
+        "1 small carrot, sliced into 1-inch rounds",
+        "2 cloves garlic, smashed",
+        "1 cup dry white wine",
+        "1/2 bunch fresh sage",
+        "1/2 bunch fresh thyme",
+        "6 cups chicken stock",
+        "2 cups flour",
+        "1/2 teaspoon baking powder",
+        "1/4 cup chopped fresh sage",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "5 tablespoons chilled rendered bacon fat",
+        "2 tablespoons vegetable oil",
+        "1 medium onion, finely chopped",
+        "2 parsnips, medium dice",
+        "1 poblano, finely chopped *",
+        "2 carrots, medium dice",
+        "2 stalks celery, finely chopped",
+        "5 cloves of garlic, minced",
+        "1 tablespoon dried oregano",
+        "5 bay leaves",
+        "2 teaspoons salt",
+        "1/2 teaspoon black pepper",
+        "1/3 cup vegetable oil",
+        "3 tablespoons whole-grain mustard",
+        "1/2 cup dry white wine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Braise",
+        "Dinner",
+        "Rabbit",
+        "Bacon",
+        "Sage",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Rabbit with Bacon-Sage Dumplings",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-rabbit-with-bacon-sage-dumplings-363009"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-egg-noodles-108101.json b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-egg-noodles-108101.json
new file mode 100644
index 000000000..873a4df0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-egg-noodles-108101.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer as browned to a plate.",
+        "Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Stir in tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Nestle rabbit pieces in sauce and bring to a simmer.",
+        "Cover skillet tightly with lid or heavy-duty foil, then braise in middle of oven 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.",
+        "While rabbit is braising, cook pasta in a large pot of  until al dente. Drain pasta well in a colander and transfer to a large platter. Discard zest, cinnamon stick, and bay leaf from sauce. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley."
+    ],
+    "ingredients": [
+        "1 (2 1/2- to 3 1/2-pound) rabbit, cut into 8 serving pieces",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1/4 cup extra-virgin olive oil",
+        "2 medium onions, halved lengthwise and then cut lengthwise into 1/4-inch slices",
+        "2 garlic cloves, finely chopped",
+        "2 (4- by 1-inch) strips fresh orange zest",
+        "1 (3- to 4-inch) cinnamon stick",
+        "2 Turkish bay leaves or 1 California",
+        "1/2 cup dry red wine",
+        "2 cups canned crushed tomatoes (from a 28-oz can)",
+        "1/2 cup water",
+        "8 ounces dried egg tagliatelle or egg fettuccine",
+        "1 tablespoon chopped fresh flat-leaf parsley",
+        "Special equipment: a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-quart wide heavy pot"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Tomato",
+        "Braise",
+        "Dinner",
+        "Rabbit",
+        "Red Wine",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Rabbit with Egg Noodles",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-rabbit-with-egg-noodles-108101"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-grainy-mustard-sauce-231501.json b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-grainy-mustard-sauce-231501.json
new file mode 100644
index 000000000..4a2b4279f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-grainy-mustard-sauce-231501.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.",
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.",
+        "Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.",
+        "While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.",
+        "Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.",
+        "Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.",
+        "*Available at butcher shops, specialty foods shops, and some supermarkets (may require special order)."
+    ],
+    "ingredients": [
+        "2 (3-pound) rabbits*, each cut into 6 serving pieces",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon black pepper",
+        "3 to 4 tablespoons vegetable oil",
+        "1 3/4 cups reduced-sodium chicken broth (14 fluid ounces",
+        "2 medium onions, finely chopped (2 cups)",
+        "3 large garlic cloves, finely chopped",
+        "1 teaspoon chopped fresh thyme",
+        "3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces",
+        "2 1/2 cups dry white wine",
+        "1/3 cup Dijon mustard",
+        "1/4 cup whole-grain mustard",
+        "2 teaspoons cornstarch",
+        "2 tablespoons cold water",
+        "Garnish: fresh thyme sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Game",
+        "Mustard",
+        "Poultry",
+        "Braise",
+        "Christmas",
+        "Dinner",
+        "Lunch",
+        "Rabbit",
+        "Fall",
+        "Winter",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Rabbit with Grainy Mustard Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-rabbit-with-grainy-mustard-sauce-231501"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-mushroom-sauce.json b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-mushroom-sauce.json
new file mode 100644
index 000000000..acb006ffe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-mushroom-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.",
+        "Preheat an oven to 325 degrees F (165 degrees C).",
+        "Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.",
+        "Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon garlic powder",
+        "3 tablespoons vegetable oil",
+        "1 (3 pound) dressed rabbit, cut up",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (8 ounce) can sliced mushrooms, drained",
+        "2 cloves garlic, minced",
+        "1 teaspoon Italian seasoning",
+        "1 cup water",
+        "1 1/2 cups baby carrots",
+        "6 potatoes, peeled and cut into 3/4 inch chunks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Rabbit with Mushroom Sauce",
+    "url": "http://allrecipes.com/recipe/136629/braised-rabbit-with-mushroom-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-olives-106474.json b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-olives-106474.json
new file mode 100644
index 000000000..10ce2e5f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-rabbit-with-olives-106474.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; saut\u00e9 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm."
+    ],
+    "ingredients": [
+        "1 2 1/2-pound rabbit, cut into 8 pieces",
+        "6 tablespoons extra-virgin olive oil",
+        "1 large red onion, thinly sliced",
+        "1 pound white-skinned potatoes, peeled, cut into 1-inch cubes",
+        "3 bell peppers, sliced",
+        "2 large tomatoes, chopped",
+        "1 1/4 cups sliced pitted brine-cured Sicilian green olives",
+        "2 celery stalks, thinly sliced",
+        "1/3 cup drained capers",
+        "3 large garlic cloves, chopped",
+        "3 fresh thyme sprigs",
+        "1/4 cup apple cider vinegar",
+        "1/4 cup (or more) water",
+        "Fresh Italian parsley sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Potato",
+        "Braise",
+        "Saut\u00e9",
+        "Rabbit",
+        "Bell Pepper",
+        "Capers"
+    ],
+    "title": "Braised Rabbit with Olives",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-rabbit-with-olives-106474"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-red-cabbage-105920.json b/serverless-fleets/data/input/inferencing/recipes/braised-red-cabbage-105920.json
new file mode 100644
index 000000000..6a75f4f38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-red-cabbage-105920.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Rinse cabbage under cold water, then drain (do not pat dry).",
+        "Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours."
+    ],
+    "ingredients": [
+        "3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise",
+        "4 bacon slices, chopped",
+        "1 tablespoon unsalted butter",
+        "2 large sweet onions, thinly sliced",
+        "1/2 cup white-wine vinegar",
+        "3 tablespoons packed brown sugar",
+        "1 tablespoon salt",
+        "1 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Braise",
+        "Christmas",
+        "New Year's Day",
+        "Winter",
+        "Cabbage",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Red Cabbage",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-red-cabbage-105920"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-red-cabbage-231603.json b/serverless-fleets/data/input/inferencing/recipes/braised-red-cabbage-231603.json
new file mode 100644
index 000000000..22fe0782f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-red-cabbage-231603.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and saut\u00e9 until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)"
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) butter",
+        "1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)",
+        "1/2 teaspoon (or more) salt",
+        "3 tablespoons dry red wine or hard cider",
+        "1 tablespoon red wine vinegar or apple cider vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Braise",
+        "Vegetarian",
+        "Fall",
+        "Winter",
+        "Cabbage",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Braised Red Cabbage",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-red-cabbage-231603"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-red-cabbage-with-vinegar-361255.json b/serverless-fleets/data/input/inferencing/recipes/braised-red-cabbage-with-vinegar-361255.json
new file mode 100644
index 000000000..f39aeaa70
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-red-cabbage-with-vinegar-361255.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add onion and garlic; saut\u00e9 until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/4 cup extra-virgin olive oil",
+        "1 cup chopped onion",
+        "4 garlic cloves, peeled, crushed",
+        "1 2 1/2-pound red cabbage, quartered, cut crosswise into 1/2-inch strips",
+        "1/2 teaspoon caraway seeds",
+        "1 1/2 cups low-salt chicken broth",
+        "3 tablespoons red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Braise",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Low Cholesterol",
+        "Cabbage",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Braised Red Cabbage with Vinegar",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-red-cabbage-with-vinegar-361255"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-rotisserie-chicken-with-bacon-tomatoes-and-kale.json b/serverless-fleets/data/input/inferencing/recipes/braised-rotisserie-chicken-with-bacon-tomatoes-and-kale.json
new file mode 100644
index 000000000..99e7b4f18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-rotisserie-chicken-with-bacon-tomatoes-and-kale.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render, about 5 minutes. Add shallots and cook until shallots are soft and fat is rendered from bacon, 8\u201310 minutes.",
+        "Increase heat to high and add wine, garlic, and rosemary. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil. Reduce heat to medium and nestle chicken pieces, skin side up, in sauce. Top with kale, cover, and cook until kale is wilted, about 6 minutes. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more. Serve with bread."
+    ],
+    "ingredients": [
+        "2 teaspoons olive oil",
+        "4 ounces bacon (about 4 strips), sliced crosswise into 1/4\" strips",
+        "2 shallots, thinly sliced",
+        "1/3 cup dry white wine",
+        "2 garlic cloves, finely chopped",
+        "2 teaspoons finely chopped rosemary",
+        "1 (14-ounce) can diced tomatoes",
+        "1 cup homemade chicken stock or low-sodium chicken broth",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon crushed red pepper flakes",
+        "1 rotisserie chicken, cut into 8 pieces",
+        "1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces",
+        "Crusty bread, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "30 Days of Groceries",
+        "Chicken",
+        "Braise",
+        "Dinner",
+        "Quick & Easy",
+        "Bacon",
+        "Tomato",
+        "Kale",
+        "Wheat/Gluten-Free",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Rotisserie Chicken With Bacon, Tomatoes, and Kale",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-rotisserie-chicken-with-bacon-tomatoes-and-kale"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-rib-of-beef-235925.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-rib-of-beef-235925.json
new file mode 100644
index 000000000..941cb0876
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-rib-of-beef-235925.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "In resealable, 2-gallon plastic bag, place short ribs. Add wine, thyme, parsley, bay leaves, 1 tablespoon pepper, fennel seed, mustard seed, and garlic. Place bag in large bowl and marinate in refrigerate for at least 8 hours and up to 24 hours.",
+        "Remove ribs from marinade and drain, reserving liquid. Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper.",
+        "Put rack in middle position in oven and preheat to 325\u00b0F.",
+        "In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking. Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well-browned on all sides, about 8 minutes total. Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside. Do not clean skillet.",
+        "Add onions, carrots, celery, and mushrooms to skillet. Over moderately high heat, saut\u00e9 until onions start to soften, about 15 minutes.",
+        "Transfer vegetables to wide, 6-quart sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet. Add reserved marinade and reduce until pan is almost dry, about 1 hour. Add stock and bring to boil. Pour stock mixture over ribs and cover with foil. Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours. Let cool slightly.",
+        "When ribs are cool enough to handle, remove any excess fat and discard bones. Transfer beef, reserving liquid, to bowl and cover with foil to keep warm.",
+        "Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids. Discard solids and skim fat. Add carrots and celery and bring to a boil. Continue cooking until reduced to about 2 1/2 cups, about 25 minutes. To serve, spoon braising liquid over sauce, making sure to include carrots and celery, and finish with horseradish."
+    ],
+    "ingredients": [
+        "10 (6-inch) beef short ribs (about 9 pounds total)",
+        "8 cups red wine",
+        "1 bunch fresh thyme",
+        "1 bunch fresh flat-leaf parsley",
+        "2 fresh bay leaves or 1 dried",
+        "1 tablespoon plus 2 teaspoons freshly ground black pepper",
+        "1 tablespoon fennel seed",
+        "1 tablespoon mustard seed",
+        "1 head garlic, peeled and coarsely chopped",
+        "2 tablespoons kosher salt",
+        "3/4 cup olive oil",
+        "3 cups onions, peeled and cut into 1/2-inch pieces (about 3 medium onions)",
+        "2 1/2 cups carrots, peeled and cut into 1/2-inch pieces (about 6 medium carrots)",
+        "2 1/2 cups celery, leaves removed and cut into 1/2-inch pieces (about 6 celery ribs)",
+        "1/2 pound white mushrooms, trimmed and cut into 1/2-inch pieces",
+        "6 cups veal stock or low-sodium chicken broth",
+        "1 cup carrots, peeled and diced (about 2 medium carrots)",
+        "1 cup celery, leaves removed and diced (about 2 celery ribs)",
+        "2 tablespoons fresh horseradish, grated"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Mushroom",
+        "Onion",
+        "Braise",
+        "Marinate",
+        "Dinner",
+        "Horseradish",
+        "Beef Rib",
+        "Red Wine",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Braised Short Rib of Beef",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-short-rib-of-beef-235925"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-13048.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-13048.json
new file mode 100644
index 000000000..1bb814bcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-13048.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Pat short ribs dry and season with salt and pepper. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.",
+        "Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.",
+        "Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Discard zest and boil braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.",
+        "Serve stew sprinkled with parsley."
+    ],
+    "ingredients": [
+        "6 pounds beef short ribs, cut into 1-rib pieces",
+        "1 tablespoon olive oil",
+        "3 medium onions, chopped",
+        "4 large garlic cloves, minced",
+        "1 1/2 cups dry red wine",
+        "a 28- to 32-ounce can whole tomatoes including liquid coarsely pur\u00e9ed in a blender",
+        "1 1/2 cups beef broth",
+        "2 tablespoons Worcestershire sauce",
+        "six 3- by 1-inch strips fresh orange zest removed with a vegetable peeler",
+        "2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled",
+        "1/2 teaspoon salt",
+        "10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled",
+        "a 1-pound bag peeled baby carrots",
+        "Garnish: finely chopped fresh parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Tomato",
+        "Vegetable",
+        "Braise",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Braised Short Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-short-ribs-13048"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-over-parmesan-caul.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-over-parmesan-caul.json
new file mode 100644
index 000000000..2d42a015d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-over-parmesan-caul.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Pre-Heat oven to 300 degrees. In an enamel covered Dutch oven brown the short ribs over medium to medium-high heat in the olive oil. This may be done in two batches to not overcrowd your pan. Once the meat is browned, remove it and set aside. Add the onions, garlic, mushrooms, tomatoes, tomato paste, salt & pepper to the pot. Cook for about 5 to 6 minutes then add the meat back to the pan.",
+        "Deglaze with the wine and stock. Add the fresh rosemary and cook for 3-4 hours, covered, until the meat is fall apart and tender. Check the short ribs halfway through cooking add a little water if the liquid is low or looking dry.",
+        "In a large soup or stock pot bring the chicken broth to a simmer over medium-high heat and add the chopped cauliflower and diced onion. Simmer, until the cauliflower is falling apart and much of the stock has evaporated, about 20 minutes. Add the heavy cream, butter, salt and pepper. Using a stick blender, blend the mixture until smooth. It will be thick. Fold in the Parmesan cheese. Serve hot as a base for the short ribs."
+    ],
+    "ingredients": [
+        "3 pounds beef short ribs, trimmed",
+        "2 tablespoons olive oil",
+        "1 large yellow onion, sliced",
+        "4 cloves garlic, smashed",
+        "1 cup mushrooms, sliced",
+        "2 medium tomatoes, sliced",
+        "2 tablespoons tomato paste",
+        "Salt and pepper to taste",
+        "2 cups red wine",
+        "2 cups low-sodium beef stock or water",
+        "2 sprigs fresh rosemary",
+        "Parmesan Cauliflower Mash:",
+        "2 cups chicken broth",
+        "2 pounds cauliflower, chopped",
+        "1 onion, diced",
+        "1 1/2 cups heavy cream",
+        "1/2 cup butter",
+        "Salt and pepper to taste",
+        "1 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Short Ribs over Parmesan Cauliflower Mash",
+    "url": "http://allrecipes.com/recipe/256245/braised-short-ribs-over-parmesan-caul/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-recipe1.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-recipe1.json
new file mode 100644
index 000000000..ad8cb558b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-recipe1.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.",
+        "Center a rack in the oven and preheat the oven to 350 degrees F.",
+        "Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.",
+        "Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.",
+        "Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.",
+        "Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.",
+        "Presentation: Pour the sauce over the meat. Serve with vegetables of your choice."
+    ],
+    "ingredients": [
+        "1 bottle kosher for Passover Cabernet Sauvignon",
+        "2 tablespoons kosher for Passover vegetable oil",
+        "6 short ribs, trimmed",
+        "Salt",
+        "1 teaspoon black peppercorns, crushed",
+        "Matzoh meal, for dredging",
+        "10 cloves garlic, peeled",
+        "8 large shallots, peeled, trimmed, rinsed, split, and dried",
+        "2 medium carrots, peeled, trimmed, and cut into 1-inch lengths",
+        "2 stalks celery, peeled, trimmed, and cut into 1-inch lengths",
+        "1 medium leek, white and light green parts only, coarsely chopped",
+        "6 sprigs Italian parsley",
+        "2 sprigs thyme",
+        "2 bay leaves",
+        "2 tablespoons tomato paste",
+        "2 quarts unsalted beef stock or chicken stock",
+        "Freshly ground white pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Dutch Oven",
+        "Jewish Cooking",
+        "Short Ribs",
+        "Holiday",
+        "Passover",
+        "Carrot Recipes",
+        "Vegetable",
+        "Leek Recipes",
+        "Celery",
+        "Shallot Recipes",
+        "Beef",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "Braised Short Ribs",
+    "url": "http://www.foodnetwork.com/recipes/braised-short-ribs-recipe1"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-carrots-and-onions-4256.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-carrots-and-onions-4256.json
new file mode 100644
index 000000000..973c9d637
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-carrots-and-onions-4256.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish. Add short ribs; turn to coat. Cover and refrigerate overnight, turning occasionally.",
+        "Preheat oven to 500\u00b0F. Using tongs, transfer short ribs to large roasting pan; reserve marinade. Sprinkle short ribs with salt and pepper. Roast until brown, turning once, about 30 minutes. Transfer short ribs to large bowl. Place roasting pan over 2 burners. Heat over medium-high heat. Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits. Pour pan juices into bowl with short ribs.",
+        "Reduce oven temperature to 350\u00b0F. Heat oil in heavy large ovenproof pot over medium-high heat. Add carrots, celery, onions and 2 tablespoons garlic. Saut\u00e9 until vegetables are tender, about 12 minutes. Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves. Bring to boil. Cover pot and place in oven. Bake until ribs are tender, about 2 hours.",
+        "Using tongs, transfer short ribs to large bowl. Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes. Strain liquid; discard solids and return liquid to pot. Dissolve cornstarch in 1/4 cup water. Whisk into cooking liquid. Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes. Season with pepper. Return ribs to pot. Simmer until heated through, 3 minutes. Transfer to platter. Garnish with thyme."
+    ],
+    "ingredients": [
+        "1 cup dry white wine",
+        "3 tablespoons minced garlic",
+        "2 tablespoons Dijon mustard",
+        "1 teaspoon dried crushed red pepper",
+        "18 3-to-4 inch pieces meaty beef chuck short ribs",
+        "3 3/4 cups beef stock or canned broth",
+        "2 tablespoons olive oil",
+        "1 1/2 cups finely chopped carrots",
+        "1 1/2 cups finely chopped celery",
+        "1 1/2 cups finely chopped onions",
+        "5 1/4 cups chicken stock or canned low-salt broth",
+        "4 teaspoons chopped fresh thyme",
+        "2 bay leaves",
+        "4 teaspoons cornstarch",
+        "1/4 cup water",
+        "Fresh thyme sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Braise",
+        "Marinate",
+        "Roast",
+        "Saut\u00e9",
+        "Beef Rib",
+        "Celery",
+        "Carrot",
+        "White Wine",
+        "Fall",
+        "Winter",
+        "Chill",
+        "Thyme",
+        "Simmer",
+        "Boil"
+    ],
+    "title": "Braised Short Ribs with Carrots and Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-short-ribs-with-carrots-and-onions-4256"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-chocolate-and-rosemary-233706.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-chocolate-and-rosemary-233706.json
new file mode 100644
index 000000000..1fdf946ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-chocolate-and-rosemary-233706.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Heat heavy large pot over medium heat. Add pancetta and saut\u00e9 until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.",
+        "Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)",
+        "6 pounds bone-in short ribs",
+        "1 1/2 cups finely chopped onions",
+        "1/4 cup finely chopped shallots",
+        "1/4 cup finely chopped celery",
+        "1/4 cup finely chopped peeled carrots",
+        "3 garlic cloves, minced",
+        "2 cups dry red wine",
+        "3 cups low-salt chicken broth",
+        "2 cups chopped drained canned diced tomatoes",
+        "2 tablespoons chopped fresh parsley",
+        "1 very large fresh thyme sprig",
+        "1 bay leaf",
+        "3 tablespoons shaved or grated bittersweet chocolate",
+        "2 tablespoons unsweetened cocoa powder (preferably Dutch-process)",
+        "1 teaspoon finely chopped fresh rosemary"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Chocolate",
+        "Herb",
+        "Onion",
+        "Tomato",
+        "Braise",
+        "Beef Rib",
+        "Bacon",
+        "Carrot",
+        "Red Wine",
+        "Fall",
+        "Winter",
+        "Shallot"
+    ],
+    "title": "Braised Short Ribs with Chocolate and Rosemary",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-short-ribs-with-chocolate-and-rosemary-233706"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-creamy-polenta.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-creamy-polenta.json
new file mode 100644
index 000000000..f1abb9c92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-creamy-polenta.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat an oven to 325\u00b0F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with 2 tsp. salt and the pepper. In batches to avoid crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate.",
+        "Add the remaining 1 Tbs. oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so to be sure that they are covered with liquid and are cooking evenly, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter (don\u2019t worry if the meat separates from the bones), and tent with aluminum foil to keep warm.",
+        "Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot.",
+        "Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6.",
+        "Variation: If you have leftover short ribs, you can easily turn them into a divine rag\u00f9. Simply remove the bones, shred the meat, stir it back into the sauce and reheat until warm. Toss with freshly cooked pappardelle.",
+        "Adapted from Williams-Sonoma",
+        "Comfort Food,",
+        "by Rick Rodgers (Oxmoor House, 2009)."
+    ],
+    "ingredients": [
+        "3 Tbs. olive oil",
+        "6 lbs. meaty, bone-in, individual-cut short ribs",
+        "4 tsp. kosher salt",
+        "1 tsp. freshly ground pepper",
+        "1 yellow onion, chopped",
+        "2 carrots, diced",
+        "6 cloves garlic, chopped",
+        "1/3 cup all-purpose flour",
+        "2 cups hearty red wine",
+        "3 cups beef stock or broth",
+        "2 Tbs. tomato paste",
+        "1 Tbs. minced fresh rosemary",
+        "1 bay leaf",
+        "1 cup whole milk",
+        "1 1/3 cups quick-cooking polenta",
+        "1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Short Ribs with Creamy Polenta",
+    "url": "http://www.williams-sonoma.com/recipe/braised-short-ribs-with-creamy-polenta.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-garbanzo-beans-and-raisins-108568.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-garbanzo-beans-and-raisins-108568.json
new file mode 100644
index 000000000..7d4ba1b35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-garbanzo-beans-and-raisins-108568.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Place beans in large saucepan. Add cold water to cover by 2 inches and bring to boil. Remove from heat; cover and let stand 1 hour.",
+        "Drain beans. Heat oil in same pan over medium-high heat. Add onion, celery, and carrot; saut\u00e9 until vegetables begin to brown, about 10 minutes. Add rosemary and thyme. Return beans to pan. Add enough cold water to cover by 2 inches and bring to boil. Reduce heat to medium-low. Simmer beans uncovered until almost tender, about 45 minutes. Add 1 teaspoon salt. Continue to simmer until beans are tender, stirring occasionally and adding more water to keep covered if necessary, about 45 minutes longer. Add raisins; season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.)",
+        "Preheat oven to 350\u00b0F. Sprinkle short ribs on all sides with salt and pepper. Heat oil in heavy large wide ovenproof pot over medium-high heat. Add short ribs in single layer and brown on all sides, about 12 minutes. Transfer ribs to plate. Add onion, carrot, celery, 2 thyme sprigs, and garlic to pot. Saut\u00e9 until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat side down. Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs). Bake uncovered until ribs are tender, about 1 hour 45 minutes.",
+        "Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface. Drain bean-raisin mixture. Add cherry peppers and drained bean-raisin mixture. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper. Transfer to bowl."
+    ],
+    "ingredients": [
+        "1 1/2 cups dried garbanzo beans",
+        "1 tablespoon extra-virgin olive oil",
+        "1 medium onion, quartered",
+        "1 celery stalk, halved",
+        "1 medium carrot, halved",
+        "4 large fresh rosemary sprigs",
+        "4 large fresh thyme sprigs",
+        "1 teaspoon salt",
+        "1/2 cup raisins",
+        "8 3- to 4-inch-long meaty short ribs",
+        "2 tablespoons vegetable oil",
+        "1 small onion, chopped",
+        "1 small carrot, chopped",
+        "1 celery stalk, chopped",
+        "5 large fresh thyme sprigs",
+        "3 garlic cloves, unpeeled",
+        "3 cups low-salt chicken broth",
+        "1/2 cup Sherry wine vinegar",
+        "2 fresh tarragon sprigs",
+        "8 hot cherry peppers from jar, drained, left whole"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Braise",
+        "Dinner",
+        "Raisin",
+        "Beef Rib",
+        "Hot Pepper",
+        "Winter",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Braised Short Ribs with Garbanzo Beans and Raisins",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-short-ribs-with-garbanzo-beans-and-raisins-108568"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-red-wine-and-pureed-vegetables-235843.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-red-wine-and-pureed-vegetables-235843.json
new file mode 100644
index 000000000..f5d7d3580
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-red-wine-and-pureed-vegetables-235843.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.",
+        "Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; saut\u00e9 until beginning to brown, about 12 minutes. Add tomato paste and saut\u00e9 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.",
+        "Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.",
+        "Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate; press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve."
+    ],
+    "ingredients": [
+        "5 whole black peppercorns",
+        "1 small bay leaf",
+        "2 tablespoons coarse sea salt",
+        "2 tablespoons fresh rosemary leaves",
+        "2 tablespoons (packed) fresh sage leaves",
+        "4 1/2 pounds beef short ribs, well trimmed",
+        "1/2 cup corn oil",
+        "4 cups low-salt chicken broth, divided",
+        "4 tablespoons extra-virgin olive oil, plus additional for potatoes",
+        "2 cups chopped onion",
+        "1 1/2 cups finely chopped carrots",
+        "1 1/2 cups finely chopped celery",
+        "1/4 cup tomato paste",
+        "1 750-ml bottle red wine from Campania (Aglianico or Taurasi)*",
+        "6 large white-skinned potatoes",
+        "*Syrah or Cabernet Franc can be substituted."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Chicken",
+        "Herb",
+        "Onion",
+        "Potato",
+        "Tomato",
+        "Vegetable",
+        "Braise",
+        "Dinner",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Braised Short Ribs with Red Wine and Pureed Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-short-ribs-with-red-wine-and-pureed-vegetables-235843"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-red-wine-gravy-102173.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-red-wine-gravy-102173.json
new file mode 100644
index 000000000..9e65bd471
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-red-wine-gravy-102173.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saut) until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saut) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.",
+        "Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.",
+        "Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.",
+        "Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "1 teaspoon (generous) ground allspice",
+        "12 3- to 4-inch-long meaty short ribs (about 5 1/2 pounds), top membrane trimmed",
+        "4 tablespoons vegetable oil",
+        "3 large onions, chopped",
+        "3 large carrots, peeled, chopped",
+        "3 large celery stalks, chopped",
+        "4 large garlic cloves, minced",
+        "1 tablespoon dried thyme",
+        "2 teaspoons caraway seeds",
+        "8 ounces plum tomatoes, chopped",
+        "3 small bay leaves",
+        "3 cups canned beef broth",
+        "2 cups dry red wine",
+        "Chopped celery leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Braise",
+        "Beef Rib",
+        "Red Wine",
+        "Fall"
+    ],
+    "title": "Braised Short Ribs with Red Wine Gravy",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-short-ribs-with-red-wine-gravy-102173"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-roasted-garli.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-roasted-garli.json
new file mode 100644
index 000000000..f54399a41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs-with-roasted-garli.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Braised Short Ribs: Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.",
+        "Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.",
+        "Preheat the oven to 375 degrees F.",
+        "While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.",
+        "When the short ribs are very brown on all sides, remove them from the pan.",
+        "Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.",
+        "Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.",
+        "Scrape the crud and let it reform.",
+        "Scrape the crud again and add the tomato paste.",
+        "Brown the tomato paste for 4 to 5 minutes.",
+        "Add the wine and scrape the bottom of the pan.",
+        "Lower the heat if things start to burn. Reduce the mixture by half.",
+        "Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.",
+        "Add the thyme bundle and bay leaves.",
+        "Cover the pan and place in the preheated oven for 3 hours.",
+        "Check periodically during the cooking process and add more water, if needed.",
+        "Turn the ribs over halfway through the cooking time.",
+        "Remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.",
+        "Roasted Garlic Horseradish Mashed: Blend the potatoes and horseradish together and serve with the short ribs."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1052973.jpg",
+    "ingredients": [
+        "Braised Short Ribs:",
+        "6 bone-in beef short ribs",
+        "kosher salt",
+        "extra virgin olive oil",
+        "1 large Spanish onion, cut into 1/2-inch pieces",
+        "2 celery ribs, cut into 1/2-inch pieces",
+        "2 carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces",
+        "2 garlic cloves, smashed",
+        "1 1/2 cups tomato paste",
+        "2 cups hearty red wine, or more to taste",
+        "2 cups water",
+        "1 bunch fresh thyme, tied with kitchen string",
+        "2 bay leaves",
+        "Roasted Garlic Horseradish Mashed:",
+        "1 (4 ounce) package Idahoan\u00ae Roasted Garlic Flavored Mashed Potatoes, prepared",
+        "2 teaspoons prepared horseradish sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Short Ribs with Roasted Garlic Horseradish Mashed",
+    "url": "http://allrecipes.com/recipe/234781/braised-short-ribs-with-roasted-garli/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs.json
new file mode 100644
index 000000000..9b2e23d83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven to 300 degrees F.",
+        "Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches if necessary. Set aside on a plate.",
+        "Add the carrots, celery, garlic and onions to the pot with the short rib drippings and sprinkle with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (brown bits) from the bottom. Bring the wine to a simmer and add some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate. Cover the pot, transfer to the oven and cook, turning the short ribs once after about 1 hour of cooking, until the meat is fork-tender, 2 to 2 1/2 hours. Remove the short ribs from the braising liquid and set aside to cool slightly.",
+        "Skim the fat off the top of the braising liquid. Strain the liquid and bring it to a simmer until reduced by half, about 8 minutes (you should have about 2/3 cup of reduced sauce). Season with salt and pepper.",
+        "Serve the ribs and sauce over creamy polenta."
+    ],
+    "ingredients": [
+        "4 English-cut bone-in short ribs (about 3 by 3 1/2 inches and 2 1/2 pounds)",
+        "Kosher salt and freshly cracked black pepper",
+        "2 tablespoons vegetable oil",
+        "3 carrots, peeled and chopped",
+        "2 stalks celery, chopped",
+        "2 cloves garlic, smashed",
+        "2 yellow onions, roughly chopped",
+        "1 tablespoon tomato paste",
+        "2 cups dry red wine",
+        "3 sprigs fresh thyme",
+        "1 bay leaf",
+        "Creamy polenta, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Dutch Oven",
+        "Short Ribs",
+        "Vegetable",
+        "Beef",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "Braised Short Ribs",
+    "url": "http://www.foodnetwork.com/recipes/jeff-mauro/braised-short-ribs"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs2.json b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs2.json
new file mode 100644
index 000000000..dd07656ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-short-ribs2.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Season the short ribs with salt and pepper. Dredge the ribs in the flour and shake off the excess.",
+        "In the stovetop-safe insert of a slow cooker or in a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the short ribs on all sides, about 3 minutes per side.",
+        "If using a slow-cooker insert, return all the ribs to the insert, add the braising sauce and transfer the insert to the slow-cooker base. If using a fry pan, transfer the ribs to a slow cooker and add the braising sauce. Cover and cook on low according to the manufacturer\u2019s instructions until the meat is tender, 6 to 7 hours.",
+        "Transfer the ribs to a plate. Skim the fat off the sauce. Set the slow-cooker insert on the stovetop. If you used a regular slow cooker, transfer the sauce to a saucepan. Simmer over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes. Serve the short ribs with the sauce. Serves 4 to 6."
+    ],
+    "ingredients": [
+        "4 lb. beef short ribs, trimmed of excess fat and silver skin",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1/4 cup all-purpose flour",
+        "2 Tbs. olive oil",
+        "1 jar (24.5 oz.) short rib braising sauce"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Easy Braised Short Ribs",
+    "url": "http://www.williams-sonoma.com/recipe/braised-short-ribs2.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-shrimp-and-creamy-endive-107597.json b/serverless-fleets/data/input/inferencing/recipes/braised-shrimp-and-creamy-endive-107597.json
new file mode 100644
index 000000000..a6cb35633
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-shrimp-and-creamy-endive-107597.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Trim endives and quarter lengthwise. Cut out and discard cores, then cut endives diagonally into 1/2-inch-wide strips. Toss with sugar, 1/2 teaspoon salt, and 1 tablespoon lemon juice in a bowl.",
+        "Melt butter in a 10-inch nonstick skillet over moderately low heat and add endive mixture, tossing to coat. Cook, covered, stirring occasionally, until endive is tender, 10 to 12 minutes.",
+        "While endive is cooking, toss shrimp with remaining 1/4 teaspoon salt and 1/2 tablespoon lemon juice in a bowl.",
+        "When endive is tender, increase heat to moderate and cook, uncovered, stirring, until juices are evaporated, about 2 minutes. Stir in cream and simmer 1 minute.",
+        "Scatter shrimp over endive and cook, covered, over low heat, without stirring, until shrimp are just cooked through, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "1 lb Belgian endives (4 or 5)",
+        "1 teaspoon sugar",
+        "3/4 teaspoon salt",
+        "1 1/2 tablespoons fresh lemon juice",
+        "2 tablespoons unsalted butter",
+        "10 oz large (21 to 25 per lb) shrimp in shell, peeled and deveined",
+        "1/4 cup heavy cream",
+        "Garnish: chopped fresh herbs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Shellfish",
+        "Vegetable",
+        "Braise",
+        "Saut\u00e9",
+        "Lemon",
+        "Shrimp",
+        "Winter",
+        "Endive",
+        "Gourmet",
+        "One-Pot Meal"
+    ],
+    "title": "Braised Shrimp and Creamy Endive",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-shrimp-and-creamy-endive-107597"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-skirt-steak-with-artichoke.json b/serverless-fleets/data/input/inferencing/recipes/braised-skirt-steak-with-artichoke.json
new file mode 100644
index 000000000..7bf2c31df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-skirt-steak-with-artichoke.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.",
+        "Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.",
+        "Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce."
+    ],
+    "ingredients": [
+        "1 cube beef bouillon",
+        "1/2 cup boiling water",
+        "2 tablespoons olive oil",
+        "1 pound tenderized skirt steak",
+        "1 pinch salt",
+        "1 cup marinated artichoke hearts, chopped, liquid reserved",
+        "1/2 cup roasted red peppers, drained and chopped",
+        "2 pickled jalapeno peppers, chopped",
+        "1/2 cup pickled carrots, chopped",
+        "1 teaspoon capers",
+        "2 tablespoons prepared horseradish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Skirt Steak with Artichoke",
+    "url": "http://allrecipes.com/recipe/169028/braised-skirt-steak-with-artichoke/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-spareribs-with-rigatoni-103893.json b/serverless-fleets/data/input/inferencing/recipes/braised-spareribs-with-rigatoni-103893.json
new file mode 100644
index 000000000..02e957b43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-spareribs-with-rigatoni-103893.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over high heat. Sprinkle spareribs with salt and pepper. Working in batches, add ribs to pot and brown on all sides, about 6 minutes. Transfer ribs to bowl. Add onions, garlic, cherry peppers and crushed red pepper to pot. Saut\u00e9 until onions just begin to brown, about 10 minutes. Add tomatoes with their juices. Using back of fork or potato masher, coarsely crush tomatoes. Return spareribs and juices to pot. Add broth, wine, thyme and bay leaves and bring to boil. Reduce heat to medium- low. Simmer uncovered until spareribs are very tender and sauce thickens, stirring occasionally, about 2 hours. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Remove chilled fat from top of sauce, if desired. Rewarm before continuing.)",
+        "Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and return pasta to same pot. Add cheese, parsley and some sauce from spareribs and toss to coat. Transfer pasta to large bowl. Top with spareribs and remaining sauce and serve."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "4 pounds pork spareribs, cut into individual ribs",
+        "1 pound onions, thinly sliced",
+        "10 large garlic cloves, chopped",
+        "8 cherry peppers from jar, drained, seeded, chopped",
+        "3/4 teaspoon dried crushed red pepper",
+        "3 28-ounce cans Italian-style tomatoes in juice",
+        "1 cup canned low-salt chicken broth",
+        "1 cup dry white wine",
+        "4 large fresh thyme sprigs",
+        "2 bay leaves",
+        "1 pound rigatoni",
+        "1 1/2 cups freshly grated Parmesan",
+        "1/3 cup chopped fresh Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wine",
+        "Cheese",
+        "Dairy",
+        "Pasta",
+        "Pork",
+        "Tomato",
+        "Braise",
+        "Dinner",
+        "Parmesan",
+        "Meat",
+        "White Wine",
+        "Fall",
+        "Winter",
+        "Noodle",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Spareribs with Rigatoni",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-spareribs-with-rigatoni-103893"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-spiced-lamb-shanks-105988.json b/serverless-fleets/data/input/inferencing/recipes/braised-spiced-lamb-shanks-105988.json
new file mode 100644
index 000000000..91a5d10f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-spiced-lamb-shanks-105988.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Grind 1 tablespoon cumin seeds and 1/2 tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in 1/2 cup oil. Place lamb shanks in 13x9x2-inch glass baking dish. Rub spice oil all over shanks. Cover with plastic wrap; chill overnight, turning occasionally.",
+        "Preheat oven to 350\u00b0F. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes. Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer. Using tongs, transfer lamb to platter; tent with foil to keep warm.",
+        "Bring liquid in pot to simmer over medium heat. Add potatoes; simmer 10 minutes. Add carrots to liquid and simmer 5 minutes longer. Add tomatoes, zucchini, and asparagus to liquid and simmer until all vegetables are just tender, about 5 minutes. Using slotted spoon, transfer vegetables to platter with lamb. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil until gravy coats spoon lightly, about 2 minutes. Serve lamb and vegetables with gravy."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons cumin seeds",
+        "1 1/2 tablespoons coriander seeds",
+        "1 tablespoon chopped fresh thyme",
+        "1 tablespoon chopped fresh rosemary",
+        "1/2 tablespoon curry powder",
+        "1/2 teaspoon coarse salt",
+        "1/2 cup plus 1 tablespoon olive oil",
+        "4 18- to 20-ounce lamb shanks",
+        "6 cups chicken stock or canned low-salt chicken broth",
+        "4 garlic cloves, peeled, smashed",
+        "1/2 pound red-skinned new potatoes, quartered lengthwise",
+        "8 small carrots, peeled",
+        "4 plum tomatoes, halved lengthwise",
+        "2 small zucchini, quartered lengthwise",
+        "8 asparagus stalks",
+        "1 tablespoon all purpose flour",
+        "1 tablespoon tomato paste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Lamb",
+        "Braise"
+    ],
+    "title": "Braised Spiced Lamb Shanks",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-spiced-lamb-shanks-105988"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-spiced-pork-with-cao-lau-noodles-51234440.json b/serverless-fleets/data/input/inferencing/recipes/braised-spiced-pork-with-cao-lau-noodles-51234440.json
new file mode 100644
index 000000000..b5e970db0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-spiced-pork-with-cao-lau-noodles-51234440.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.",
+        "Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10\u201315 minutes; transfer to a plate.",
+        "Pour off all but 1 tablespoon fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1\u20131 1/2 hours. Let cool in liquid.",
+        "DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.",
+        "Heat 1/2 cup oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.",
+        "Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 tablespoon oil; set aside. (Keep pot of boiling water handy for reheating noodles.)",
+        "Remove pork from braising liquid and slice 1/4\" thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add 1/2 cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.",
+        "Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.",
+        "Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.",
+        "DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature."
+    ],
+    "ingredients": [
+        "2 medium shallots, finely chopped",
+        "2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped",
+        "2 tablespoons reduced-sodium soy sauce",
+        "1 tablespoon fish sauce",
+        "1 tablespoon hot chili paste (such as sambal oelek)",
+        "2 teaspoons kosher salt",
+        "2 teaspoons sugar",
+        "1 1/2 teaspoon Chinese five-spice powder",
+        "1 pound boneless pork shoulder (Boston butt), halved",
+        "1 pound skin-on pork belly, halved",
+        "2 tablespoons vegetable oil",
+        "6 garlic cloves, finely chopped",
+        "1/2 cup plus 1 tablespoon vegetable oil",
+        "4 wonton or egg roll wrappers, cut into 4 squares",
+        "Kosher salt",
+        "1 pound dried wide rice noodles",
+        "8 ounces mung bean sprouts (about 2 cups)",
+        "1 Fresno chile, with seeds, sliced",
+        "1 lime, cut into wedges",
+        "Mixed fresh tender herbs (such as mint, cilantro, and Thai basil), hot chili paste (such as sambal oelek; for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Pork",
+        "Brunch",
+        "Dinner",
+        "Lunch",
+        "Noodle",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Braised Spiced Pork with Cao Lau Noodles",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-spiced-pork-with-cao-lau-noodles-51234440"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-spring-vegetable-medley-1665.json b/serverless-fleets/data/input/inferencing/recipes/braised-spring-vegetable-medley-1665.json
new file mode 100644
index 000000000..55f1af1db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-spring-vegetable-medley-1665.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.",
+        "Ladle stew into deep bowls. Top with pesto sauce and serve."
+    ],
+    "ingredients": [
+        "1 14 1/2-ounce can vegetable broth",
+        "8 ounces red-skinned potatoes, cut into 1/2-inch cubes (about 1 3/4 cups)",
+        "8 ounces frozen lima beans (about 1 1/2 cups), thawed",
+        "6 ounces asparagus spears, trimmed, cut into 1-inch lengths",
+        "1/2 cup dry white wine",
+        "3/4 cup frozen peas",
+        "2 tablespoons prepared pesto sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Braise",
+        "Vegetarian",
+        "Asparagus",
+        "Lima Bean",
+        "Spring"
+    ],
+    "title": "Braised Spring Vegetable Medley",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-spring-vegetable-medley-1665"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-swiss-chard-with-bacon-and-hot-sauce.json b/serverless-fleets/data/input/inferencing/recipes/braised-swiss-chard-with-bacon-and-hot-sauce.json
new file mode 100644
index 000000000..f3b4da65c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-swiss-chard-with-bacon-and-hot-sauce.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2\" pieces; set aside. Tear leaves into large pieces; set aside.",
+        "Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.",
+        "Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7\u201310 minutes. Add onion and cook, stirring occasionally, until softened, 5\u20138 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7\u201310 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed."
+    ],
+    "ingredients": [
+        "2 large bunches rainbow chard",
+        "2 tablespoons apple cider vinegar",
+        "2 tablespoons mild hot sauce",
+        "2 teaspoons light brown sugar",
+        "1 tablespoon vegetable oil",
+        "6 ounces bacon, finely chopped",
+        "1 large onion, chopped",
+        "8 garlic cloves, thinly sliced",
+        "Kosher salt, freshly ground pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Thanksgiving",
+        "Side",
+        "Leafy Green",
+        "Chard",
+        "Bacon",
+        "Hot Pepper",
+        "Garlic",
+        "Braise",
+        "Vinegar"
+    ],
+    "title": "Braised Swiss Chard With Bacon and Hot Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-swiss-chard-with-bacon-and-hot-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-tarragon-chicken.json b/serverless-fleets/data/input/inferencing/recipes/braised-tarragon-chicken.json
new file mode 100644
index 000000000..94cafd620
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-tarragon-chicken.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate.",
+        "Reduce the heat to medium. Add the leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Add the garlic and flour and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom, until the liquid is almost evaporated, about 1 minute. Add 1 Tbs. of the tarragon, 2 Tbs. of the parsley, the lemon juice, broth, carrots and chicken.",
+        "Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer\u2019s instructions until the chicken and carrots are tender, about 3 hours; stir in the cream during the last 30 minutes of cooking. Stir in the remaining 1 Tbs. tarragon and 1 Tbs. parsley, and season with salt and pepper. Serve immediately with mashed potatoes alongside. Serves 4 to 6."
+    ],
+    "ingredients": [
+        "1 Tbs. vegetable oil",
+        "1 chicken, about 4 lb., cut into 8 pieces",
+        "2 large leeks, white and light green portions, rinsed well and thinly sliced",
+        "Kosher salt and freshly ground pepper, to taste",
+        "2 tsp. minced garlic",
+        "2 Tbs. all-purpose flour",
+        "1/2 cup dry white wine",
+        "2 Tbs. chopped fresh tarragon",
+        "3 Tbs. chopped fresh flat-leaf parsley",
+        "1 Tbs. fresh lemon juice",
+        "1 1/4 cups chicken broth",
+        "4 carrots, peeled and cut into 2-inch lengths",
+        "1/2 cup heavy cream",
+        "Mashed potatoes for serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Braised Tarragon Chicken",
+    "url": "http://www.williams-sonoma.com/recipe/braised-tarragon-chicken.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-tofu.json b/serverless-fleets/data/input/inferencing/recipes/braised-tofu.json
new file mode 100644
index 000000000..d1e509290
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-tofu.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Slice tofu block into 3 long slabs lengthwise.  Wrap each slab in paper towels, and press to squeeze out excess water.",
+        "Coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil.  Once the oil is hot, add the tofu slabs to the skillet. Fry for about 5 minutes on each side, or until delicately browned.",
+        "Remove tofu from skillet, and slice into cubes. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the skillet along with the tofu. Cover, and cook over low heat for about 10 minutes."
+    ],
+    "ingredients": [
+        "1 (14 ounce) package firm tofu",
+        "cooking spray",
+        "3 teaspoons sesame oil, divided",
+        "1 (8 ounce) can water chestnuts, drained",
+        "3 ounces fresh shiitake mushrooms, stems removed",
+        "1 1/2 cups snow peas, trimmed",
+        "1/2 teaspoon oyster flavored sauce",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Tofu",
+    "url": "http://allrecipes.com/recipe/53329/braised-tofu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-tri-tip-roast.json b/serverless-fleets/data/input/inferencing/recipes/braised-tri-tip-roast.json
new file mode 100644
index 000000000..e24acf342
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-tri-tip-roast.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F.",
+        "Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.",
+        "Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.",
+        "Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "One 3-pound trip-tip roast",
+        "Kosher salt and freshly ground black pepper",
+        "2 yellow onions, sliced",
+        "1 package onion soup mix",
+        "2 sprigs fresh thyme",
+        "2 bay leaves"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef",
+        "Meat",
+        "Main Dish Recipes"
+    ],
+    "title": "Braised Tri-Tip Roast",
+    "url": "http://www.foodnetwork.com/recipes/braised-tri-tip-roast"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-truffled-turkey-20132.json b/serverless-fleets/data/input/inferencing/recipes/braised-truffled-turkey-20132.json
new file mode 100644
index 000000000..ee4f9f235
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-truffled-turkey-20132.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "The night before you plan to cook the turkey clean the bird, slice some truffles, and slip them under the skin. Slip several truffles into the cavity as well, wrap the bird loosely in foil, and leave in the refrigerator overnight.",
+        "Next day, prepare the stuffing. Saut\u00e9 the pork, veal and shallots in 8 tablespoons butter and blend well with salt to taste and 1/2 cup cognac. Do not cook completely \u2014 merely mix over heat and add the crumbs and parsley. Add seasonings to taste. Combine with the truffles in the turkey and stuff lightly. Sew up the vent and truss the turkey.",
+        "Brown the turkey well in butter or butter and oil mixed and place the bird on a bed of the julienne carrots, leeks and celery in a large braising pan. Add the butter or butter and oil and 1 1/2 cups white wine and turn heat to high. Cover pan, reduce heat, and cook for 2 1/2 to 3 hours, basting the bird occasionally with equal parts of melted butter and white wine. When the bird is tender, remove to a hot platter and strain off the pan juices. Reduce the juices to 2 cups and thicken with beurre mani\u00e9. Season to taste with salt and freshly ground white pepper and add remaining 1/4 cup cognac.",
+        "Serve with potatoes Anna and braised celery. Drink a fine Ch\u00e2teau-bottled M\u00e9doc \u2014 a Ch\u00e2teau Latour or Palmer."
+    ],
+    "ingredients": [
+        "8 to 10 pound turkey",
+        "Truffles, as many as possible, fresh if available",
+        "2 pounds ground pork",
+        "1 1/2 pounds ground veal",
+        "8 shallots",
+        "Butter",
+        "Salt, pepper to taste",
+        "3/4 cup cognac",
+        "2 cups fine bread crumbs",
+        "1/2 cup chopped parsley",
+        "3 carrots, cut in fine julienne",
+        "3 leeks, cut in fine julienne",
+        "3 stalks celery, cut in fine julienne",
+        "White wine",
+        "Beurre mani\u00e9",
+        "Freshly ground white pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Pork",
+        "turkey",
+        "Braise",
+        "Thanksgiving",
+        "Cognac/Armagnac",
+        "Celery",
+        "Leek",
+        "Carrot",
+        "White Wine",
+        "Fall",
+        "Shallot",
+        "Parsley",
+        "House & Garden"
+    ],
+    "title": "Braised Truffled Turkey",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-truffled-turkey-20132"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-turnip-greens-with-turnips-and-apples-356069.json b/serverless-fleets/data/input/inferencing/recipes/braised-turnip-greens-with-turnips-and-apples-356069.json
new file mode 100644
index 000000000..9120175aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-turnip-greens-with-turnips-and-apples-356069.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.",
+        "Meanwhile, peel apples and cut into 1/2-inch pieces.",
+        "Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.",
+        "Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.",
+        "Lagier Meredith Mount Veeder Napa Valley Syrah '06"
+    ],
+    "ingredients": [
+        "2 pounds turnip greens or other braising greens (see cooks' note, below), tough stems discarded and greens torn into small pieces",
+        "1 (3/4-to 1-pound) ham hock, rinsed",
+        "3 1/2 cups water",
+        "3 Gala apples",
+        "1 1/4 pounds turnips, peeled and cut into 1/2-inch pieces",
+        "2 teaspoons cider vinegar",
+        "2 teaspoons sugar",
+        "2 tablespoons unsalted butter, cut into pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Christmas",
+        "Thanksgiving",
+        "Dinner",
+        "Apple",
+        "Root Vegetable",
+        "Turnip",
+        "Fall",
+        "Christmas Eve",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Turnip Greens with Turnips and Apples",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-turnip-greens-with-turnips-and-apples-356069"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-veal-breast-with-bulb-vegetables-106247.json b/serverless-fleets/data/input/inferencing/recipes/braised-veal-breast-with-bulb-vegetables-106247.json
new file mode 100644
index 000000000..399af7311
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-veal-breast-with-bulb-vegetables-106247.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "1. Preheat the oven to 250\u00b0F. Season the veal with salt and white pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the veal; brown well on all sides. Transfer to a plate.",
+        "2. Add the next nine ingredients to the pan and cook, stirring, until the onion begins to brown. Add the cabbage; cook until wilted and browned slightly. Add 1 cup each of the wine and cider. Return veal to the pot. Season with salt, cover and braise in the oven until the meat is very tender, about 2 1/2 to 3 hours.",
+        "3. Remove the veal and vegetables from the juices and keep warm. Strain and degrease juices; return to the pot. Add remaining wine and cider; bring to a boil. Reduce for 15 minutes to thicken. Adjust seasonings. Return veal to the pot; simmer, basting with sauce until it is syrupy and the meat is nicely glazed.",
+        "4. To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives."
+    ],
+    "ingredients": [
+        "3-pound veal breast",
+        "Coarse salt and white pepper, to taste",
+        "2 tablespoons corn oil",
+        "2 large shallots, peeled",
+        "1 onion, quartered",
+        "1 leek, split and cleaned",
+        "12 cloves of garlic, unpeeled",
+        "2 bay leaves",
+        "1/3 cup diced celery root",
+        "4 whole cloves",
+        "1/2 teaspoon white peppercorns",
+        "1/2 teaspoon ground cumin",
+        "1/2 cabbage, quartered",
+        "2 cups dry white wine",
+        "1 1/3 cups apple cider",
+        "1/3 cup snipped chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Onion",
+        "Braise",
+        "Wheat/Gluten-Free",
+        "Dinner",
+        "Veal",
+        "Leek",
+        "White Wine",
+        "Fall",
+        "Clove",
+        "Cabbage",
+        "Shallot",
+        "Parade",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Braised Veal Breast with Bulb Vegetables",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-veal-breast-with-bulb-vegetables-106247"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-veal-breast-with-herbs-pernod-and-tomatoes-236876.json b/serverless-fleets/data/input/inferencing/recipes/braised-veal-breast-with-herbs-pernod-and-tomatoes-236876.json
new file mode 100644
index 000000000..747d6ef3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-veal-breast-with-herbs-pernod-and-tomatoes-236876.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and saut\u00e9 until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs.",
+        "Reduce heat to medium-low. Add onion, garlic, and shallots to pot. Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes. Mix in anchovy fillets; cook 1 minute. Add white wine and Pernod. Increase heat and boil mixture 3 minutes. Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend. Add veal and any accumulated juices from bowl, arranging veal in single layer in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours.",
+        "Add peeled pearl onions and green olives to pot. Cover and simmer until pearl onions are tender, about 25 minutes longer. Do ahead Braised veal can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm before continuing.",
+        "Using tongs, transfer veal to plate. Tilt pot and spoon off fat from top of sauce; discard fat. Boil sauce until thick enough to coat spoon, about 5 minutes. Mix in grated lemon peel. Return veal to sauce and simmer until heated through and flavors blend, about 5 minutes. Season to taste with salt and pepper. Transfer veal to large shallow bowl and serve."
+    ],
+    "ingredients": [
+        "1 (4 3/4- to 5-pound) large end of veal breast (about 8 bones), cut between bones into individual ribs",
+        "1 tablespoon chopped fresh thyme",
+        "1 tablespoon chopped fresh sage",
+        "2 tablespoons olive oil",
+        "1 large onion, halved, thinly sliced",
+        "8 large garlic cloves, chopped",
+        "2 large shallots, sliced",
+        "3 anchovy fillets, chopped",
+        "1 cup dry white wine",
+        "1/4 cup Pernod or other anise-flavored liqueur",
+        "1 14 1/2-ounce can diced tomatoes in juice",
+        "1 cup low-salt chicken broth",
+        "1 tablespoon chopped fresh tarragon",
+        "1 (10-ounce) bag pearl onions, peeled",
+        "1 cup brine-cured green olives (such as picholine; about 6 ounces)",
+        "2 tablespoons grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Fish",
+        "Garlic",
+        "Herb",
+        "Olive",
+        "Onion",
+        "Tomato",
+        "Braise",
+        "Saut\u00e9",
+        "Veal",
+        "Pernod",
+        "White Wine"
+    ],
+    "title": "Braised Veal Breast with Herbs, Pernod, and Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-veal-breast-with-herbs-pernod-and-tomatoes-236876"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-veal-breast-with-potato-and-onion-stuffing-237661.json b/serverless-fleets/data/input/inferencing/recipes/braised-veal-breast-with-potato-and-onion-stuffing-237661.json
new file mode 100644
index 000000000..1de2a24c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-veal-breast-with-potato-and-onion-stuffing-237661.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.",
+        "While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes. Transfer to a bowl.",
+        "Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice. Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.",
+        "Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).",
+        "Put oven rack in middle position and preheat oven to 350\u00b0F.",
+        "Pat veal dry and rub all over with salt and pepper. Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes. Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.",
+        "Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.",
+        "Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil. Whisk together cream and cornstarch in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.",
+        "Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut. Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick. Cut between ribs to separate. Serve veal slices and ribs with sauce."
+    ],
+    "ingredients": [
+        "3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled",
+        "1 large onion, chopped (2 cups)",
+        "2 tablespoons vegetable oil",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 large egg, lightly beaten",
+        "1 tablespoon chopped fresh dill",
+        "1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1 tablespoon vegetable oil",
+        "1 cup dry white wine",
+        "1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)",
+        "2 Turkish bay leaves or 1 California",
+        "1/2 cup heavy cream",
+        "2 teaspoons cornstarch",
+        "1 tablespoon chopped fresh dill",
+        "1/4 teaspoon fresh lemon juice, or to taste",
+        "Special equipment: a carpet or upholstery needle; kitchen string"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Herb",
+        "Onion",
+        "Potato",
+        "Braise",
+        "Christmas",
+        "Easter",
+        "Veal",
+        "Christmas Eve",
+        "Dill",
+        "Gourmet"
+    ],
+    "title": "Braised Veal Breast with Potato-and-Onion Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-veal-breast-with-potato-and-onion-stuffing-237661"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-bacon-parmesan-crumbs-51259320.json b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-bacon-parmesan-crumbs-51259320.json
new file mode 100644
index 000000000..5acefa4dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-bacon-parmesan-crumbs-51259320.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 300\u00b0. Season veal with salt and pepper. Heat vegetable oil in a large heavy pot over medium-high heat. Working in batches (do not crowd), cook, turning occasionally, until golden brown all over, 8-10 minutes; transfer to a platter. Remember: Browned meat tastes better, and this is your only opportunity to build that flavor.",
+        "Wipe out pot, reduce heat to medium, and cook two-thirds of bacon, stirring occasionally, until fat starts to render (you don't want it to get crisp), about 4 minutes. Stick cloves in onion quarters and add to pot along with garlic, rosemary, thyme, sage sprigs, and bay leaves; stir to coat. Add wine, bring to a simmer, and cook until reduced by half, about 4 minutes.",
+        "Add tomatoes, crushing with your hands as you go, then broth and veal shanks along with any accumulated juices. Add water just to cover; season with salt and pepper. Bring to a simmer, then cover and transfer to oven.",
+        "Braise veal shanks, checking occasionally to make sure liquid is not boiling too hard and shanks are still submerged (add water along the way if needed), until meat is extremely tender and nearly falling off the bone, 1 1/2-2 hours. Let shanks cool slightly in liquid, then transfer to a platter or cutting board and tent with foil. Strain braising liquid into a medium saucepan and bring to a simmer over medium-high heat; cook until liquid is reduced to about 2 1/2 cups, 30-40 minutes. Season with salt and pepper.",
+        "Meanwhile, cook remaining bacon in a medium skillet over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Transfer bacon to paper towels with a slotted spoon.",
+        "Add olive oil, then breadcrumbs to skillet, season with salt and pepper, and cook, tossing occasionally to coat and brown evenly, until breadcrumbs are golden brown and crisp, 8.10 minutes. Add Parmesan, sage leaves, and reserved bacon and toss to coat. Transfer to a small bowl.",
+        "Spoon some braising liquid over veal shanks and top with breadcrumbs. Serve remaining braising liquid alongside for pouring over.",
+        "DO AHEAD: Veal shanks can be braised 2 days ahead. Let cool in unreduced braising liquid, then cover and chill."
+    ],
+    "ingredients": [
+        "2 3-3 1/2 pound veal shanks",
+        "Kosher salt, freshly ground pepper",
+        "2 tablespoons vegetable oil",
+        "6 ounces thick-cut bacon, finely chopped, divided",
+        "12 whole cloves",
+        "2 medium onions, peeled, quartered",
+        "2 heads garlic, halved lengthwise",
+        "1/2 bunch rosemary",
+        "1/2 bunch thyme",
+        "1/2 bunch sage, plus 2 tablespoons leaves",
+        "4 bay leaves",
+        "1 cup dry white wine",
+        "1 28-ounce can whole peeled tomatoes",
+        "6 cups low-sodium chicken broth",
+        "1 tablespoon olive oil",
+        "1 1/2 cups coarse fresh breadcrumbs",
+        "1/3 cup finely grated Parmesan",
+        "You'll often see veal shanks cut crosswise into osso buco, but around the holidays, we like to braise them whole for a dramatic presentation. Call in advance so the butcher sets aside the entire pieces for you. There's no need to have them trimmed; the meat will shrink on the bones as it braises."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Christmas",
+        "Dinner",
+        "Veal",
+        "Christmas Eve",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Braised Veal Shanks with Bacon-Parmesan Crumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-veal-shanks-with-bacon-parmesan-crumbs-51259320"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-green-olives-and-capers-10086.json b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-green-olives-and-capers-10086.json
new file mode 100644
index 000000000..d9b104eb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-green-olives-and-capers-10086.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Pit 1/4 cup olives and chop fine. Lightly crush remaining 1/2 cup olives with side of a large knife.",
+        "Pat veal shanks dry between paper towels and season with salt and pepper. Dredge top and bottom (not side) of each shank in flour, knocking off excess. In a 12-inch heavy skillet heat 1 tablespoon oil and butter over moderately high heat until foam subsides and brown tops and bottoms of shanks in batches, about 2 minutes on each side. Transfer shanks as browned to a flameproof roasting pan.",
+        "Wipe out skillet and add remaining tablespoon oil. Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add garlic and anchovy and cook, stirring, 1 minute. Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes. Add broth and crushed olives and bring to a boil.",
+        "Pour broth mixture over shanks and cover tightly with foil. Braise shanks in oven 2 hours, or until meat is tender. Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.",
+        "Reduce oven temperature to 325\u00b0F.",
+        "Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven. Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest. Let liquid stand until fat rises to top and skim and discard fat. (There should be about 1 1/2 cups liquid. If necessary, in a saucepan boil liquid until it is reduced.) Add reserved solids to liquid and pour over shanks.",
+        "Serve shanks sprinkled with gremolata and garnished with caper berries.",
+        "In a small bowl toss all ingredients together well. Makes about 1/3 cup."
+    ],
+    "ingredients": [
+        "3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well",
+        "5 pounds 2-inch-thick veal shanks (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone",
+        "all-purpose flour for dredging",
+        "2 tablespoons olive oil",
+        "1 tablespoon unsalted butter",
+        "1 medium-large onion, halved lengthwise and sliced thin",
+        "2 large garlic cloves, minced",
+        "1 anchovy fillet, chopped",
+        "five 3- by 1/2-inch strips fresh lemon zest",
+        "1 1/2 tablespoons drained bottled capers",
+        "1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried, crumbled",
+        "1 1/2 cups dry white wine",
+        "1 1/2 cups low-salt chicken broth",
+        "Accompaniment: gremolata (recipe follows)",
+        "Garnish: dried caper berries**",
+        "1/4 cup finely chopped fresh parsley leaves",
+        "1 tablespoon freshly grated lemon zest",
+        "1 1/2 teaspoons minced garlic, or to taste",
+        "*Cracked unpitted brine-cured green olives are available at specialty foods shops and Mediterranean markets.",
+        "**Drained caper berries are available at specialty foods shops."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Braise",
+        "Veal",
+        "White Wine",
+        "Winter",
+        "Capers",
+        "Gourmet"
+    ],
+    "title": "Braised Veal Shanks with Green Olives and Capers",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-veal-shanks-with-green-olives-and-capers-10086"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-mashed-potatoes-and-tomato-onion-jus-101503.json b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-mashed-potatoes-and-tomato-onion-jus-101503.json
new file mode 100644
index 000000000..435a1aaa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-mashed-potatoes-and-tomato-onion-jus-101503.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 300\u00b0F.",
+        "Cut onions into 1/4-inch-thick rings. Quarter tomatoes lengthwise. Tie each shank securely with kitchen string to keep meat attached to bone and season with salt and pepper. In an ovenproof 5- to 6-quart heavy kettle just wide enough to hold shanks in one layer toss together onions and tomatoes and season with salt and pepper. Add shanks and braise, covered, in middle of oven until very tender, about 3 hours.",
+        "Peel potatoes and cut into roughly 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, about 25 minutes. Reserve 1/2 cup potato cooking water and drain potatoes in a colander. Return potatoes to kettle and add butter and 1/4\u00a0cup reserved cooking water. Mash potato mixture with a potato masher until smooth, adding enough of remaining cooking water to reach the desired consistency, and season with salt and pepper. Shanks and potatoes may be made up to this point 2 days ahead and cooled, uncovered, before being chilled separately, covered. Reheat shanks and potatoes before proceeding.",
+        "Transfer shanks, onions, and tomatoes to a platter with a slotted spoon and keep warm, loosely covered. Boil braising liquid until reduced to about 1 cup, about 5 minutes. Season jus with salt and pepper.",
+        "Serve shanks, onions, and tomatoes with mashed potatoes and jus."
+    ],
+    "ingredients": [
+        "4 onions (about 1 pound)",
+        "6 plum tomatoes (about 1 1/4 pounds)",
+        "four 2-inch-thick meaty crosscut veal shanks (osso buco; about 1 pound each)",
+        "2 1/2 pounds yellow-fleshed potatoes such as Yukon Gold",
+        "1/2 stick unsalted butter, softened"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Potato",
+        "Tomato",
+        "Braise",
+        "Dinner",
+        "Veal",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Braised Veal Shanks with Mashed Potatoes and Tomato Onion Jus",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-veal-shanks-with-mashed-potatoes-and-tomato-onion-jus-101503"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-white-bean-tomato-sauce-10339.json b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-white-bean-tomato-sauce-10339.json
new file mode 100644
index 000000000..075cede99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shanks-with-white-bean-tomato-sauce-10339.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In a kettle heat 2 tablespoons of the oil and the butter over moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate. Pour off the fat from the kettle, add the remaining 3 tablespoons oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Return the shanks to the kettle, add the thyme, 5 of the parsley sprigs, the zest, the beans, the tomatoes, the wine, and the broth, and bring the liquid to a boil. Braise the mixture, covered, in the middle of a preheated 350\u00b0F. oven, basting the shanks every 30 minutes, for 2 hours, transfer the shanks with a slotted spoon to a plate, and keep them warm, covered. Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches. (For a chunky sauce, pur\u00e9e half the vegetable mixture and stir the pur\u00e9e into the remaining vegetable mixture.)",
+        "Serve the veal shanks topped with the sauce and sprinkled with the gremolata. Garnish each serving with an additional parsley sprig.",
+        "In a small bowl stir together the parsley, the zest, and the garlic."
+    ],
+    "ingredients": [
+        "5 tablespoons olive oil",
+        "2 tablespoons unsalted butter",
+        "6 large 2-inch-thick veal shanks (about 4 1/2 pounds), each patted dry and tied securely with kitchen string to keep the meat and bone attached",
+        "1 1/2 cups chopped onion",
+        "1 cup chopped carrot",
+        "1 cup chopped celery",
+        "2 garlic cloves",
+        "2 bay leaves",
+        "2 fresh thyme sprigs or 1 teaspoon crumbled dried thyme",
+        "5 large parsley sprigs plus additional parsley sprigs for garnish",
+        "two 2-inch strips of lemon zest removed with a vegetable peeler",
+        "a 15- to 19-ounce can white beans, rinsed and drained",
+        "a 28-ounce can plum tomatoes, drained and chopped",
+        "1 cup dry white wine",
+        "2 cups chicken broth",
+        "1/4 cup finely chopped parsley leaves",
+        "1 tablespoon freshly grated lemon zest",
+        "1 1/2 teaspoons minced garlic, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Tomato",
+        "Braise",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Braised Veal Shanks with White Bean Tomato Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-veal-shanks-with-white-bean-tomato-sauce-10339"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-veal-shoulder-with-gremolata-and-tomato-olive-salad-364670.json b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shoulder-with-gremolata-and-tomato-olive-salad-364670.json
new file mode 100644
index 000000000..d492e63d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-veal-shoulder-with-gremolata-and-tomato-olive-salad-364670.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.",
+        "Preheat oven to 350\u00b0F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.",
+        "Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.",
+        "Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; saut\u00e9 until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.",
+        "Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.",
+        "Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.",
+        "Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350\u00b0F oven 20 to 30 minutes.",
+        "Sprinkle veal with reserved 1/4 cup gremolata and serve."
+    ],
+    "ingredients": [
+        "3/4 cup chopped fresh Italian parsley",
+        "6 large garlic cloves, finely chopped",
+        "3 large tablespoons finely grated lemon peel",
+        "4 teaspoons chopped fresh rosemary",
+        "1 5-pound boned trimmed veal shoulder clod roast",
+        "Coarse kosher salt",
+        "3 tablespoons extra-virgin olive oil, divided",
+        "2 cups chopped onions",
+        "2 medium carrots, diced",
+        "1 cup chopped celery",
+        "1/2 cup dry red wine",
+        "2 cups low-salt chicken broth",
+        "1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)",
+        "2 large garlic cloves, chopped",
+        "1 tablespoon chopped fresh rosemary",
+        "3/4 cup halved pitted kalamata olives",
+        "Special equipment: Kitchen string"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Tomato",
+        "Braise",
+        "Passover",
+        "Father's Day",
+        "Veal",
+        "Family Reunion",
+        "Parsley"
+    ],
+    "title": "Braised Veal Shoulder with Gremolata and Tomato-Olive Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-veal-shoulder-with-gremolata-and-tomato-olive-salad-364670"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-veal-with-gremolata-104893.json b/serverless-fleets/data/input/inferencing/recipes/braised-veal-with-gremolata-104893.json
new file mode 100644
index 000000000..e40676731
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-veal-with-gremolata-104893.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.",
+        "Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.",
+        "Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.",
+        "Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.",
+        "Stir together gremolata ingredients.",
+        "Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.",
+        "Preheat oven to 350\u00b0F.",
+        "Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.",
+        "Sprinkle with remaining gremolata."
+    ],
+    "ingredients": [
+        "2 cups boiling water",
+        "1 ounce dried porcini",
+        "1 (4 1/2- to 5-pounds) boneless veal shoulder roast, rolled and tied by butcher",
+        "2 large garlic cloves, cut lengthwise into 20 thin slices",
+        "1 tablespoon olive oil",
+        "1 cup dry white wine",
+        "1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water",
+        "2 tablespoons finely chopped fresh flat-leaf parsley",
+        "1 tablespoon finely chopped fresh basil",
+        "1 tablespoon finely grated fresh lemon zest",
+        "2 teaspoons minced garlic",
+        "Accompaniment: porcini matzo polenta wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Mushroom",
+        "Braise",
+        "Passover",
+        "Lemon",
+        "Basil",
+        "Veal",
+        "White Wine",
+        "Spring",
+        "Kosher",
+        "Parsley",
+        "Gourmet"
+    ],
+    "title": "Braised Veal with Gremolata",
+    "url": "http://www.epicurious.com/recipes/food/views/braised-veal-with-gremolata-104893"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braised-venison-with-rosemary-and-shi.json b/serverless-fleets/data/input/inferencing/recipes/braised-venison-with-rosemary-and-shi.json
new file mode 100644
index 000000000..f9a2d15a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braised-venison-with-rosemary-and-shi.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Melt the bacon drippings in a large Dutch oven over medium-high heat.  Sear the venison in two batches until nicely browned and remove.  Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes.  Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.",
+        "Stir in the venison, pepper, thyme, rosemary, and bay leaves.  Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.",
+        "If using baby carrots, add them during the last half hour of cooking.  When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce."
+    ],
+    "ingredients": [
+        "2 tablespoons bacon drippings",
+        "1 1/2 pounds venison, cut into 2 inch cubes",
+        "2 cups fresh shiitake mushrooms, stemmed and sliced",
+        "2 medium onions, chopped",
+        "4 cloves garlic, minced",
+        "2 tablespoons cognac or brandy (optional)",
+        "2 cups dry red wine",
+        "1 cube beef bouillon",
+        "1/4 teaspoon black pepper",
+        "1/2 teaspoon dried thyme leaves",
+        "1 1/4 teaspoons dried rosemary",
+        "2 bay leaves",
+        "1 (8 ounce) package baby carrots (optional)",
+        "1 tablespoon cornstarch (optional)",
+        "2 tablespoons water (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braised Venison with Rosemary and Shiitake",
+    "url": "http://allrecipes.com/recipe/67125/braised-venison-with-rosemary-and-shi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brambletts-vegetable-stock.json b/serverless-fleets/data/input/inferencing/recipes/brambletts-vegetable-stock.json
new file mode 100644
index 000000000..7426678bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brambletts-vegetable-stock.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.",
+        "Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.",
+        "Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!"
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 onions, cut into chunks",
+        "1 celeriac (celery root), chopped",
+        "1 cup potato peelings",
+        "1 cup chopped carrots",
+        "1 cup fresh mushrooms",
+        "1 cup butternut squash peelings and pulp",
+        "salt to taste",
+        "1 quart water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bramblett's Vegetable Stock",
+    "url": "http://allrecipes.com/recipe/92856/brambletts-vegetable-stock/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bramblewood-blackberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/bramblewood-blackberry-pie.json
new file mode 100644
index 000000000..b4f6987b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bramblewood-blackberry-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together.",
+        "Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8 inch pie pan with dough. Roll out the small ball of dough similarly, and set aside.",
+        "In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries.  Gently stir to coat.  Spread filling into the dough lined pie pan.  Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning.",
+        "Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 cup vegetable oil",
+        "3 tablespoons cold water",
+        "2/3 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "3 cups fresh blackberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bramblewood Blackberry Pie",
+    "url": "http://allrecipes.com/recipe/14092/bramblewood-blackberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bramboracky-czech-savory-potato-panc.json b/serverless-fleets/data/input/inferencing/recipes/bramboracky-czech-savory-potato-panc.json
new file mode 100644
index 000000000..229b1c713
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bramboracky-czech-savory-potato-panc.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.",
+        "Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.",
+        "Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter."
+    ],
+    "ingredients": [
+        "4 large potatoes",
+        "3 cloves garlic, crushed",
+        "salt and black pepper to taste",
+        "1 pinch dried marjoram (optional)",
+        "2 teaspoons caraway seeds (optional)",
+        "2 eggs",
+        "1 tablespoon milk",
+        "3 tablespoons all-purpose flour",
+        "oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bramboracky (Czech Savory Potato Pancakes)",
+    "url": "http://allrecipes.com/recipe/212824/bramboracky-czech-savory-potato-panc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bran-cereal-fruit-muffins.json b/serverless-fleets/data/input/inferencing/recipes/bran-cereal-fruit-muffins.json
new file mode 100644
index 000000000..b176881fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bran-cereal-fruit-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.",
+        "Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.",
+        "Bake in the preheated oven until golden and set, 16 to 18 minutes."
+    ],
+    "ingredients": [
+        "1 (17 ounce) package wheat bran flakes cereal with raisins",
+        "1 quart buttermilk",
+        "5 cups all-purpose flour",
+        "3 cups white sugar",
+        "1 (15 ounce) can fruit cocktail, drained",
+        "1 cup vegetable oil",
+        "4 large eggs",
+        "4 teaspoons ground cinnamon",
+        "2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bran Cereal Fruit Muffins",
+    "url": "http://allrecipes.com/recipe/239002/bran-cereal-fruit-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bran-flakes-muffins-with-raisins.json b/serverless-fleets/data/input/inferencing/recipes/bran-flakes-muffins-with-raisins.json
new file mode 100644
index 000000000..75c5adf54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bran-flakes-muffins-with-raisins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.",
+        "Combine raisin bran cereal and milk. Let stand until mixture is moistened. Beat in egg and shortening. Mix  in flour, baking powder, salt and sugar, stirring only until combined. Fill greased muffin pans 2/3 full.",
+        "Bake in preheated oven for 30 minutes, until toothpick inserted into center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1 cup bran flakes cereal with raisins",
+        "3/4 cup milk",
+        "1 egg",
+        "1/4 cup shortening",
+        "1 cup all-purpose flour",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bran Flakes Muffins with Raisins",
+    "url": "http://allrecipes.com/recipe/17820/bran-flakes-muffins-with-raisins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bran-flax-muffins.json b/serverless-fleets/data/input/inferencing/recipes/bran-flax-muffins.json
new file mode 100644
index 000000000..3ba94e495
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bran-flax-muffins.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.",
+        "In a large bowl, mix together flour, flax seed, oat bran, brown sugar,  baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.",
+        "Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "3/4 cup ground flax seed",
+        "3/4 cup oat bran",
+        "1 cup brown sugar",
+        "2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "2 teaspoons ground cinnamon",
+        "3/4 cup skim milk",
+        "2 eggs, beaten",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons vegetable oil",
+        "2 cups shredded carrots",
+        "2 apples, peeled, shredded",
+        "1/2 cup raisins",
+        "1 cup chopped mixed nuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bran Flax Muffins",
+    "url": "http://allrecipes.com/recipe/16877/bran-flax-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bran-muffins-a-la-brian.json b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-a-la-brian.json
new file mode 100644
index 000000000..d9337546e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-a-la-brian.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).  Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.",
+        "In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.",
+        "Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed."
+    ],
+    "ingredients": [
+        "1 1/4 cups wheat bran",
+        "1 cup buttermilk",
+        "1/2 cup vegetable oil",
+        "3/4 cup brown sugar",
+        "1 egg",
+        "1 tablespoon molasses",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup golden raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bran Muffins a la Brian",
+    "url": "http://allrecipes.com/recipe/68651/bran-muffins-a-la-brian/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bran-muffins-i.json b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-i.json
new file mode 100644
index 000000000..4fc21763c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Mix cereal and boiling water together in a metal bowl, and allow to cool.",
+        "Cream shortening, sugar, and eggs in a large bowl.  Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened.  Batter should be lumpy.  Put batter into a one gallon wide mouth jar.  When using mix, use a ladle to get batter out of the jar; don't mix or stir.",
+        "When ready to use, spoon batter into muffin tins.  Bake at 375 degrees F (195 degrees C) for approximately 15 minutes."
+    ],
+    "ingredients": [
+        "2 cups raisin bran cereal",
+        "4 cups whole bran cereal",
+        "2 cups boiling water",
+        "1 cup shortening",
+        "3 cups white sugar",
+        "4 eggs",
+        "4 cups buttermilk",
+        "5 cups all-purpose flour",
+        "5 teaspoons baking soda",
+        "1 1/2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bran Muffins I",
+    "url": "http://allrecipes.com/recipe/6708/bran-muffins-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bran-muffins-ii.json b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-ii.json
new file mode 100644
index 000000000..fa10bb15c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.",
+        "Add eggs, shortening and buttermilk; mix well.",
+        "Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.",
+        "Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "5 cups all-purpose flour",
+        "4 cups bran flakes cereal",
+        "3 cups white sugar",
+        "5 teaspoons baking soda",
+        "2 teaspoons salt",
+        "4 eggs, beaten",
+        "1 cup melted shortening, cooled",
+        "4 cups buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bran Muffins II",
+    "url": "http://allrecipes.com/recipe/17723/bran-muffins-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bran-muffins-iii.json b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-iii.json
new file mode 100644
index 000000000..f88525e5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-iii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.",
+        "In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking  soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.",
+        "Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 cup whole wheat flour",
+        "1 1/2 cups wheat bran",
+        "1/2 teaspoon salt",
+        "1 1/4 teaspoons baking soda",
+        "6 tablespoons molasses",
+        "2 cups buttermilk",
+        "1 egg, beaten",
+        "3 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bran Muffins III",
+    "url": "http://allrecipes.com/recipe/16543/bran-muffins-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bran-muffins-with-coffee.json b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-with-coffee.json
new file mode 100644
index 000000000..04ca85d1f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bran-muffins-with-coffee.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.",
+        "Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "3/4 cup white sugar",
+        "1/3 cup butter, melted",
+        "1 cup brewed coffee",
+        "2 tablespoons buttermilk",
+        "2 1/2 cups all-purpose flour",
+        "2 1/2 teaspoons baking soda",
+        "3 cups whole bran cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bran Muffins with Coffee",
+    "url": "http://allrecipes.com/recipe/33162/bran-muffins-with-coffee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandada-4446.json b/serverless-fleets/data/input/inferencing/recipes/brandada-4446.json
new file mode 100644
index 000000000..f2976eee3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandada-4446.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Rinse salt cod under cold water. Place in medium bowl. Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally.",
+        "Drain salt cod. Place in medium saucepan. Cover salt cod with fresh cold water and add bay leaf. Bring just to boil. Cover, remove from heat and let stand 10 minutes. Drain salt cod. Remove any skin and bones. Transfer cod to processor and flake finely.",
+        "Cook potatoes in boiling water until tender. Drain. Force through ricer into large bowl, or transfer to large bowl and mash with fork. Mix in cod.",
+        "Pour oil into heavy medium saucepan over medium-low heat. Add garlic and cook until beginning to brown, about 8 minutes. Discard garlic. Using large fork, gradually work oil into cod potato mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)",
+        "Line platter with lettuce. Mound brandada in center of platter. Sprinkle with parsley. Surround with tomatoes, olives and bread."
+    ],
+    "ingredients": [
+        "1 pound salt cod (also called salted codfish)",
+        "1 bay leaf",
+        "2 pounds russet potatoes, peeled, cut into chunks",
+        "1 cup olive oil",
+        "5 large garlic cloves, flattened",
+        "Lettuce leaves",
+        "Fresh Italian parsley, chopped",
+        "Sliced tomatoes",
+        "Olives",
+        "French bread baguette, cut into 1/2-inch-thick slices, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Potato",
+        "Appetizer",
+        "Cod",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brandada",
+    "url": "http://www.epicurious.com/recipes/food/views/brandada-4446"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandade-de-morue-canapes-12332.json b/serverless-fleets/data/input/inferencing/recipes/brandade-de-morue-canapes-12332.json
new file mode 100644
index 000000000..b83c78981
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandade-de-morue-canapes-12332.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24 hours and drain it. In a kettle poach the cod in simmering water to cover for 25 minutes, or until it flakes easily when tested with a fork, drain it in a colander, and refresh it under cold water. Pat the cod dry and break it into pieces. In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring, until it is soft and let it cool. In a food processor puree the onion mixture, the garlic and the cod until the mixture is smooth, with the motor running add the remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the lemon juice, and salt and pepper to taste, and puree the mixture until it is smooth. The brandade de morue may be made 2 days in advance and kept covered and chilled. If desired, thin the brandade with the remaining 2 tablespoons cream.",
+        "On oiled baking sheets arrange the potatoes, cut crosswise into 1/4-inch-thick slices, without touching, drizzle them with the oil, and roast them in a preheated 400\u00b0F. oven, turning them once, for 30 to 40 minutes, or until they are tender, slightly crisp around the edges, and pale golden. Transfer the potatoes to paper towels to drain. Arrange the potato slices on a platter, top each slice with a dollop of the brandade, and top the brandade with the roasted red pepper.",
+        "Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)"
+    ],
+    "ingredients": [
+        "1/2 pound thick-cut skinless boneless salt cod",
+        "1/2 cup finely chopped onion",
+        "1/3 cup plus 2 tablespoons olive oil",
+        "1 garlic clove",
+        "1/2 cup heavy cream plus, if desired, 2 tablespoons for thinning the brandade",
+        "2 teaspoons fresh lemon juice, or to taste",
+        "3 russet (baking) potatoes (about 1 1/2 pounds)",
+        "1/4 cup olive oil",
+        "1 red bell pepper, roasted (procedure follows), or 1 drained bottled roasted red pepper, chopped fine and patted dry"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Fish",
+        "Pepper",
+        "Potato",
+        "Poach",
+        "Roast",
+        "Cocktail Party",
+        "Bastille Day",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Brandade de Morue Canapes",
+    "url": "http://www.epicurious.com/recipes/food/views/brandade-de-morue-canapes-12332"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandade-of-leeks-5313.json b/serverless-fleets/data/input/inferencing/recipes/brandade-of-leeks-5313.json
new file mode 100644
index 000000000..89206992f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandade-of-leeks-5313.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine first 7 ingredients in heavy large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Drain leek mixture, reserving 1/4 cup cooking liquid. Discard bay leaf.",
+        "Transfer leek mixture to processor. Blend until coarse puree forms. Return mixture to saucepan. Stir in breadcrumbs and reserved 1/4 cup cooking liquid. Stir over medium-low heat until mixture is consistency of softly mashed potatoes, about 12 minutes. Stir in butter. Season with salt and pepper. Sprinkle with chives."
+    ],
+    "ingredients": [
+        "4 cups thinly sliced leeks (about 3 large; white and pale green parts only)",
+        "1 8-ounce russet potato, peeled, diced",
+        "1 cup low-fat (1%) milk",
+        "1 cup water",
+        "2 large garlic cloves, crushed",
+        "1 bay leaf",
+        "2 teaspoons chopped fresh thyme or 3/4 teaspoon dried",
+        "1/2 cup fresh breadcrumbs made from French bread",
+        "1 tablespoon butter",
+        "1 tablespoon chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Onion",
+        "Potato",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Leek",
+        "Spring"
+    ],
+    "title": "Brandade of Leeks",
+    "url": "http://www.epicurious.com/recipes/food/views/brandade-of-leeks-5313"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-apple-bars.json b/serverless-fleets/data/input/inferencing/recipes/brandied-apple-bars.json
new file mode 100644
index 000000000..195d9cd1a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-apple-bars.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.",
+        "In a large mixing bowl, cream together the shortening, and sugar until smooth. Mix in 1 cup of flour. Spread into the bottom of the prepared pan. This is the crust.",
+        "Bake for 15 minutes in the preheated oven, until firm.",
+        "In a separate bowl, beat the eggs and brown sugar together until thick and pale.  Add the brandy and mix well. Combine the remaining flour, baking powder and salt; stir into the egg mixture. Mix in apples and walnuts. Spread the filling over the hot crust.",
+        "Bake for 30 minutes in the preheated oven, or until filling is set. Cool completely before cutting into squares."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1/4 cup white sugar",
+        "1 cup all-purpose flour",
+        "2 eggs",
+        "1 cup packed brown sugar",
+        "1/3 cup brandy",
+        "1/3 cup all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup chopped walnuts",
+        "3 large apple - peeled, cored and diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Apple Bars",
+    "url": "http://allrecipes.com/recipe/9635/brandied-apple-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-apple-rings.json b/serverless-fleets/data/input/inferencing/recipes/brandied-apple-rings.json
new file mode 100644
index 000000000..8f7c7ebb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-apple-rings.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place apple rings in a bowl and pour in enough water to cover. Add lemon juice to water.",
+        "Bring sugar and 3 cups water to a boil in a large saucepan; cook and stir until sugar dissolves, about 5 minutes. Add apples to sugar-water mixture and return to a boil. Reduce heat to medium-low and simmer until apples are tender, about 30 minutes.",
+        "Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple rings into hot, sterilized jars, filling to within 1/4 inch of the top. Keep syrup in the saucepan.",
+        "Bring the syrup back to a boil and add brandy; cook and stir until heated through, 2 to 3 minutes. Ladle the syrup over apple rings, filling the jars to within 1/4 inch of the top.",
+        "Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area."
+    ],
+    "ingredients": [
+        "4 1/2 pounds apples, cored and sliced into 1/4-inch thick rings",
+        "water to cover",
+        "1 tablespoon lemon juice",
+        "4 cups white sugar",
+        "3 cups water",
+        "1 cup brandy",
+        "3 1-pint canning jars with lids and rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Apple Rings",
+    "url": "http://allrecipes.com/recipe/238476/brandied-apple-rings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-baked-pears-108909.json b/serverless-fleets/data/input/inferencing/recipes/brandied-baked-pears-108909.json
new file mode 100644
index 000000000..07e6c7236
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-baked-pears-108909.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 450\u00b0F.",
+        "Peel and halve pears, leaving stems intact, then core with melon-ball cutter and toss with brown sugar in a large bowl.",
+        "Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter. Add water to dish and bake pears, turning over occasionally, until tender and edges are caramelized, 30 to 50 minutes, depending on ripeness of pears.",
+        "Transfer pears with a slotted spoon to a plate, then add 1/4 cup brandy to baking dish and stir with a heatproof rubber spatula to dissolve any caramelized juices. Return pears to dish.",
+        "Whisk cream in a bowl just until thick (before soft peaks form), then whisk in remaining teaspoon brandy. Serve pears with brandy sauce and drizzle with brandied cream."
+    ],
+    "ingredients": [
+        "6 firm Bosc or Bartlett pears",
+        "1/4 cup packed light brown sugar",
+        "2 tablespoons unsalted butter",
+        "1/2 cup water",
+        "1/4 cup plus 1 teaspoon brandy",
+        "1/4 cup chilled heavy cream",
+        "Special equipment: a melon-ball cutter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Pear",
+        "Brandy",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Brandied Baked Pears",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-baked-pears-108909"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-bananas.json b/serverless-fleets/data/input/inferencing/recipes/brandied-bananas.json
new file mode 100644
index 000000000..4894480ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-bananas.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium skillet, melt butter over high heat; add pecans and stir 1 minute to lightly toast nuts. Stir in bananas and molasses; cook 1 minute. Add brandy and cook another 2 to 3 minutes.",
+        "Remove from heat and serve immediately, or pour into covered container and refrigerate. If refrigerated, when ready to serve; bring topping to room temperature or gently warm over low heat."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1/4 cup chopped pecans",
+        "2 medium bananas, sliced",
+        "1 tablespoon blackstrap molasses",
+        "1 tablespoon brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Bananas",
+    "url": "http://allrecipes.com/recipe/140725/brandied-bananas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-black-cherries-102090.json b/serverless-fleets/data/input/inferencing/recipes/brandied-black-cherries-102090.json
new file mode 100644
index 000000000..ade3512a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-black-cherries-102090.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Trim the stems of the cherries to within 1\" of the fruit. Bring 1 cup sugar and 2 cups water to a boil in a saucepan over medium heat. Blanch the cherries, a cup at a time, for 2 minutes in the simmering syrup. Remove to a platter with a slotted spoon and cool. Add remaining sugar to the syrup and cook until the sugar is dissolved and the syrup is at the boiling point. Remove from heat and cool. Spoon the cherries into sterilized preserving jars . Add the brandy to the cooled syrup, pour over the cherries and seal. Keep in a cool dry place for 4 months before using."
+    ],
+    "ingredients": [
+        "4 pounds large black (Bing) cherries",
+        "5 cups sugar",
+        "2 cups water",
+        "1 1/2 cups brandy"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Fruit",
+        "Low Sodium",
+        "Cherry",
+        "Brandy",
+        "Summer",
+        "House & Garden"
+    ],
+    "title": "Brandied Black Cherries",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-black-cherries-102090"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-candied-sweet-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/brandied-candied-sweet-potatoes.json
new file mode 100644
index 000000000..664093f6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-candied-sweet-potatoes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.",
+        "In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed."
+    ],
+    "ingredients": [
+        "2 pounds sweet potatoes",
+        "1/2 cup butter",
+        "1/2 cup packed brown sugar",
+        "1/2 cup brandy",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Candied Sweet Potatoes",
+    "url": "http://allrecipes.com/recipe/9081/brandied-candied-sweet-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-candied-walnuts.json b/serverless-fleets/data/input/inferencing/recipes/brandied-candied-walnuts.json
new file mode 100644
index 000000000..cb41e79e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-candied-walnuts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.",
+        "Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.",
+        "Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving."
+    ],
+    "ingredients": [
+        "2 cups granulated sugar",
+        "1 pound walnut halves",
+        "1/4 cup brandy",
+        "1 teaspoon vanilla extract",
+        "2 teaspoons ground cinnamon",
+        "3 fluid ounces orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Candied Walnuts",
+    "url": "http://allrecipes.com/recipe/215730/brandied-candied-walnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-cherry-clafouti.json b/serverless-fleets/data/input/inferencing/recipes/brandied-cherry-clafouti.json
new file mode 100644
index 000000000..cb23aabb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-cherry-clafouti.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.",
+        "Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.",
+        "Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.",
+        "Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve."
+    ],
+    "ingredients": [
+        "2 cups canned tart cherries, drained",
+        "1/4 cup brandy",
+        "2/3 cup white sugar, divided",
+        "cooking spray (such as Pam\u00ae)",
+        "1 cup milk",
+        "2/3 cup sifted all-purpose flour",
+        "3 large eggs",
+        "1 tablespoon vanilla extract",
+        "1 tablespoon lemon zest",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon allspice",
+        "1 teaspoon confectioners' sugar, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Cherry Clafouti",
+    "url": "http://allrecipes.com/recipe/233498/brandied-cherry-clafouti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-date-and-walnut-pie-4353.json b/serverless-fleets/data/input/inferencing/recipes/brandied-date-and-walnut-pie-4353.json
new file mode 100644
index 000000000..be3546035
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-date-and-walnut-pie-4353.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp. Pierce crust all over with fork. Freeze 10 minutes. Line with foil; fill with dried beans or pie weights.",
+        "Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until bottom begins to color, piercing with toothpick if crust bubbles, about 10 minutes longer. Cool on rack 10 minutes.",
+        "Meanwhile, stir dates and brandy in small bowl to blend. Mix brown sugar, butter, nutmeg and salt in medium bowl until paste forms. Whisk in corn syrup, then 3 eggs. Add nuts and date mixture. Beat 1 egg to blend in small bowl for glaze.",
+        "Brush inside of crust with some of glaze. Pour filling into crust. Bake 15 minutes. Cover edges of crust with foil. Continue to bake pie until filling is puffed and set in center, about 20 minutes. Transfer pie to rack; cool. (Can be prepared 1 day ahead. Let stand at room temperature.)",
+        "Serve pie with whipped cream."
+    ],
+    "ingredients": [
+        "1 Easy Pastry Dough disk",
+        "1 1/3 cups small pieces pitted dates",
+        "1/4 cup brandy",
+        "1/2 cup (packed) golden brown sugar",
+        "1/4 cup (1/2 stick) unsalted butter, melted",
+        "3/4 teaspoon ground nutmeg",
+        "1/2 teaspoon salt",
+        "2/3 cup dark corn syrup",
+        "4 large eggs",
+        "1 2/3 cups walnut pieces (about 6 ounces)",
+        "Whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Fall"
+    ],
+    "title": "Brandied Date and Walnut Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-date-and-walnut-pie-4353"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-dried-cranberries-and-cherries-13614.json b/serverless-fleets/data/input/inferencing/recipes/brandied-dried-cranberries-and-cherries-13614.json
new file mode 100644
index 000000000..76b220fcf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-dried-cranberries-and-cherries-13614.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a small saucepan simmer all ingredients except brandy, stirring,",
+        "5 minutes, and remove pan from heat. Stir in brandy and cool. Brandied fruits may be made 2 days ahead and chilled, covered. Bring brandied fruits to room temperature before serving."
+    ],
+    "ingredients": [
+        "1/4 cup sugar",
+        "1/2 cup water",
+        "1/2 cup dried cranberries (about 2 1/2 ounces)",
+        "1/2 cup dried sour cherries (about 2 1/2 ounces)",
+        "2 tablespoons brandy such as Cognac"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Christmas",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Low Sodium",
+        "Cranberry",
+        "Dried Fruit",
+        "Cherry",
+        "Brandy",
+        "Fall",
+        "Winter",
+        "Vegan",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brandied Dried Cranberries and Cherries",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-dried-cranberries-and-cherries-13614"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-fruit-topping.json b/serverless-fleets/data/input/inferencing/recipes/brandied-fruit-topping.json
new file mode 100644
index 000000000..bc3f2fec0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-fruit-topping.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover.  Simmer over medium heat until syrupy, about 10 minutes.",
+        "Stir in peaches, pineapple and brandy.  Store in refrigerator."
+    ],
+    "ingredients": [
+        "1/2 cup raisins",
+        "1/2 cup mandarin oranges",
+        "1 cup pitted prunes",
+        "3/4 cup white sugar",
+        "water to cover",
+        "1 (15 ounce) can sliced peaches, chopped",
+        "1 (15 ounce) can pineapple chunks",
+        "3/4 cup brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Fruit Topping",
+    "url": "http://allrecipes.com/recipe/24278/brandied-fruit-topping/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-orange-and-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/brandied-orange-and-cranberry-sauce.json
new file mode 100644
index 000000000..9131c32f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-orange-and-cranberry-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a small pan over medium heat, combine the orange zest and water.  Cover and bring to boil.  Reduce heat and simmer for 15 minutes.  Drain, reserving zest and 1/3 cup liquid.",
+        "To the reserved liquid, add the sugar, orange juice and lemon juice.  Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.",
+        "Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.",
+        "Remove from heat, stir in brandy.  Pour into 4 1/2 pint jars leaving 1/2 inch space from top.  Place lids onto jars, and store in the refrigerator for up to two weeks."
+    ],
+    "ingredients": [
+        "2/3 cup orange zest",
+        "2 cups water",
+        "2 cups white sugar",
+        "2/3 cup orange juice",
+        "1 tablespoon lemon juice",
+        "3 cups cranberries",
+        "1 tablespoon brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Orange and Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/19140/brandied-orange-and-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-peach-compote-cake-1692.json b/serverless-fleets/data/input/inferencing/recipes/brandied-peach-compote-cake-1692.json
new file mode 100644
index 000000000..002f750e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-peach-compote-cake-1692.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)",
+        "Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)",
+        "Preheat oven to 350\u00b0F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.",
+        "Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.",
+        "Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon 2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.",
+        "Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired."
+    ],
+    "ingredients": [
+        "1 2/3 cups sugar",
+        "1 vanilla bean, chopped",
+        "1 1/2 cups water",
+        "1/4 cup brandy (kosher for Passover)",
+        "1 tablespoon peach or apricot preserves",
+        "6 fresh or frozen unsweetened raspberries (optional)",
+        "1 1/4 pounds frozen unsweetened sliced peaches (about 5 cups), thawed",
+        "1/2 cup matzo cake meal",
+        "1/2 cup potato starch",
+        "5 large eggs, separated",
+        "1/4 cup (1/2 stick) unsalted pareve margarine, melted",
+        "1/3 cup liquid nondairy creamer",
+        "1 tablespoon brandy (kosher for Passover)",
+        "1/2 teaspoon coarse salt",
+        "Fresh raspberries (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Food Processor",
+        "Dessert",
+        "Bake",
+        "Passover",
+        "Raspberry",
+        "Peach",
+        "Brandy",
+        "Kosher",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Brandied Peach Compote Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-peach-compote-cake-1692"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-peach-pork-chops-241166.json b/serverless-fleets/data/input/inferencing/recipes/brandied-peach-pork-chops-241166.json
new file mode 100644
index 000000000..75ea48b16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-peach-pork-chops-241166.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).",
+        "Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.",
+        "Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.",
+        "Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops."
+    ],
+    "ingredients": [
+        "4 (1-inch-thick) loin pork chops",
+        "2 tablespoons vegetable oil",
+        "2 tablespoons unsalted butter",
+        "1/2 cup thinly sliced shallots",
+        "1 teaspoon finely chopped thyme",
+        "1/4 cup plus 1 tablespoon brandy, divided",
+        "1 (10-ounce) bag frozen peaches, thawed",
+        "1/3 cup peach preserves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Quick & Easy",
+        "Dinner",
+        "Peach",
+        "Pork Chop",
+        "Brandy",
+        "Fall",
+        "Winter",
+        "Jam or Jelly",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Brandied-Peach Pork Chops",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-peach-pork-chops-241166"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-pear-prune-and-fig-pie-2625.json b/serverless-fleets/data/input/inferencing/recipes/brandied-pear-prune-and-fig-pie-2625.json
new file mode 100644
index 000000000..e02284c83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-pear-prune-and-fig-pie-2625.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "For Crust: Blend flour, sugar and salt in processor. Using on/off turns, cut in butter and cream cheese until coarse meal forms. With machine running, pour just enough water down feed tube to form moist clumps. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 1 hour. (Can be made 2 days ahead.)",
+        "For Filling: Mix sugar, cornstarch, cinnamon and salt in large bowl. Mix in pears, prunes and figs. Sprinkle brandy over and mix well. Let stand 15 minutes to allow juices to form.",
+        "Position rack in lowest third of oven and preheat to 400\u00b0 F. Roll out 1 dough disk on lightly floured surface to 14-inch-diameter round. Transfer to 10-inch-diameter glass pie dish; gently press dough into place. Spoon filling into crust, mounding slightly in center. Roll out second dough disk on lightly floured surface to 14-inch-diameter round. Drape dough over filling. Trim dough overhang to 1/2 inch. Press edges together to seal and fold under. Crimp edge decoratively. Brush top of crust (but not edge) with glaze. Cut several small slits in crust to allow steam to escape.",
+        "Bake pie until crust is golden brown and pears are tender when pierced through steam vents, about 50 minutes. Cool slightly and serve."
+    ],
+    "ingredients": [
+        "2 1/4 cups all purpose flour",
+        "1 tablespoon sugar",
+        "3/4 teaspoon salt",
+        "1 cup (2 sticks) chilled unsalted butter, cut into small pieces",
+        "6 ounces chilled cream cheese, cut into small pieces",
+        "6 tablespoons (about) ice water",
+        "1/2 cup packed dark brown sugar",
+        "1/4 cup cornstarch",
+        "2 teaspoons ground cinnamon",
+        "Pinch of salt",
+        "3 3/4 to 4 pounds Barlett pears, peeled, halved, cored, cut into 1/3-inch-thick slices",
+        "1/2 cup diced pitted prunes (about 3 ounces)",
+        "1/2 cup diced stemmed Calimyrna figs",
+        "1/4 cup brandy",
+        "1 egg beaten to blend with 1 tablespoon brandy (glaze)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Prune",
+        "Fig",
+        "Pear",
+        "Brandy",
+        "Winter"
+    ],
+    "title": "Brandied Pear, Prune and Fig Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-pear-prune-and-fig-pie-2625"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-pears.json b/serverless-fleets/data/input/inferencing/recipes/brandied-pears.json
new file mode 100644
index 000000000..aba8ea8ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-pears.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.",
+        "Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.",
+        "Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.",
+        "To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm."
+    ],
+    "ingredients": [
+        "1/3 cup brown sugar",
+        "1/3 cup water",
+        "1 tablespoon fresh lemon juice",
+        "3 large pears, peeled, halved, and cored",
+        "1/3 cup walnuts, finely chopped",
+        "2 tablespoons brown sugar",
+        "1 1/2 tablespoons brandy",
+        "1 tablespoon plain yogurt",
+        "1 cup whipping cream",
+        "1 tablespoon white sugar",
+        "2 teaspoons brandy, sherry, or other liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Pears",
+    "url": "http://allrecipes.com/recipe/50953/brandied-pears/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-pepper-steak.json b/serverless-fleets/data/input/inferencing/recipes/brandied-pepper-steak.json
new file mode 100644
index 000000000..43682187e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-pepper-steak.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.",
+        "Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.",
+        "Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired."
+    ],
+    "ingredients": [
+        "1 (1 1/2 pound) top round steak",
+        "2 teaspoons coarse kosher salt",
+        "2 tablespoons black peppercorns, coarsely ground",
+        "1/2 cup clarified butter, melted",
+        "2 leaves fresh sage, bruised",
+        "1 sprig fresh thyme, bruised",
+        "4 sprigs fresh rosemary, bruised",
+        "1/4 cup brandy",
+        "1/2 cup veal demi glace",
+        "1/2 cup heavy cream",
+        "1 tablespoon roux"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Pepper Steak",
+    "url": "http://allrecipes.com/recipe/30638/brandied-pepper-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-plum-clafoutis-243386.json b/serverless-fleets/data/input/inferencing/recipes/brandied-plum-clafoutis-243386.json
new file mode 100644
index 000000000..cc022fbb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-plum-clafoutis-243386.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.",
+        "Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.",
+        "Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.",
+        "Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm."
+    ],
+    "ingredients": [
+        "4 tablespoons (1/2 stick) salted butter, melted, divided",
+        "1 1/2 pounds plums, pitted; 1 plum sliced thin, others cut into 1/2-inch cubes",
+        "7 tablespoons plus 1/2 cup sugar, divided",
+        "4 tablespoons brandy, divided",
+        "1/4 cup thawed frozen orange juice concentrate",
+        "1/2 cup (about) heavy whipping cream",
+        "3 tablespoons all purpose flour",
+        "2 large eggs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Orange",
+        "Plum",
+        "Brandy",
+        "Fall"
+    ],
+    "title": "Brandied Plum Clafoutis",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-plum-clafoutis-243386"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-poached-peaches-108519.json b/serverless-fleets/data/input/inferencing/recipes/brandied-poached-peaches-108519.json
new file mode 100644
index 000000000..eb618f52e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-poached-peaches-108519.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.",
+        "Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).",
+        "Peel peaches and serve whole with syrup."
+    ],
+    "ingredients": [
+        "2/3 cup sugar",
+        "1/2 cup fresh orange juice",
+        "2 cups water",
+        "5 (4-inch-long) strips fresh orange zest",
+        "1/2 vanilla bean, halved lengthwise",
+        "8 firm-ripe small peaches (2 to 2 1/2 lb total)",
+        "1 1/2 to 2 tablespoons brandy or Cognac"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Poach",
+        "Peach",
+        "Vanilla",
+        "Brandy",
+        "Fall",
+        "Vegan",
+        "Gourmet",
+        "Fat Free",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brandied Poached Peaches",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-poached-peaches-108519"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-prune-ice-cream-233180.json b/serverless-fleets/data/input/inferencing/recipes/brandied-prune-ice-cream-233180.json
new file mode 100644
index 000000000..0b4f95044
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-prune-ice-cream-233180.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Simmer prunes and 1/2 cup brandy in large saucepan, covered, until brandy is absorbed, about 4 minutes. Cool.",
+        "Place softened ice cream in large shallow plastic freezer container. Mix in prunes and remaining 2 tablespoons brandy. Cover and freeze. (Can be prepared 1 week ahead. Keep frozen.)"
+    ],
+    "ingredients": [
+        "1 cup pitted prunes, cut into quarters",
+        "1/2 cup plus 2 tablespoons brandy",
+        "1 quart vanilla ice cream, softened slightly"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Christmas",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Frozen Dessert",
+        "Prune",
+        "Brandy",
+        "Fall",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brandied-Prune Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-prune-ice-cream-233180"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-pumpkin-bread.json b/serverless-fleets/data/input/inferencing/recipes/brandied-pumpkin-bread.json
new file mode 100644
index 000000000..da21e402f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-pumpkin-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer.",
+        "Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.)",
+        "When the bread is done baking, remove it from the pan and allow to cool on a wire rack."
+    ],
+    "ingredients": [
+        "3 cups bread flour",
+        "2 1/4 teaspoons bread machine yeast",
+        "1/4 cup white sugar",
+        "1/2 teaspoon pumpkin pie spice",
+        "1 1/4 teaspoons salt",
+        "2 tablespoons butter, softened",
+        "3/4 cup canned pumpkin puree",
+        "1/2 cup water",
+        "1 1/2 teaspoons brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Pumpkin Bread",
+    "url": "http://allrecipes.com/recipe/42832/brandied-pumpkin-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-pumpkin-pie-13329.json b/serverless-fleets/data/input/inferencing/recipes/brandied-pumpkin-pie-13329.json
new file mode 100644
index 000000000..4aadaa283
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-pumpkin-pie-13329.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Roll out three fourths of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell. Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.",
+        "Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375\u00b0F. oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.",
+        "In a bowl whisk together the pumpkin, the brown sugar, the cinnamon, the ginger, the salt, the heavy cream, the milk, the eggs, and the Cognac until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375\u00b0F. oven for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream."
+    ],
+    "ingredients": [
+        "1 1/2 recipes p\u00e2te bris\u00e9e",
+        "an egg wash made by beating 1 large egg yolk with 1 teaspoon water",
+        "2 cups canned solid-pack pumpkin",
+        "2/3 cup firmly packed light brown sugar",
+        "2 teaspoons cinnamon",
+        "1 teaspoon ground ginger",
+        "1/2 teaspoon salt",
+        "1 cup heavy cream",
+        "2/3 cup milk",
+        "2 large eggs",
+        "1/4 cup Cognac or other brandy",
+        "ginger whipped cream as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Cognac/Armagnac",
+        "Pumpkin",
+        "Gourmet"
+    ],
+    "title": "Brandied Pumpkin Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-pumpkin-pie-13329"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-pumpkin-pie.json b/serverless-fleets/data/input/inferencing/recipes/brandied-pumpkin-pie.json
new file mode 100644
index 000000000..5499ea6d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-pumpkin-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.",
+        "Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.",
+        "Cool completely on a wire rack before serving. Store unused portion in refrigerator."
+    ],
+    "ingredients": [
+        "2 prepared, unbaked pie crust, thawed",
+        "2 eggs, slightly beaten",
+        "1 (15 ounce) can pumpkin",
+        "1 (12 fluid ounce) can evaporated milk",
+        "2/3 cup brown sugar",
+        "1/4 cup brandy",
+        "1/4 teaspoon salt",
+        "2 tablespoons ground cinnamon",
+        "1 teaspoon ground ginger",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Pumpkin Pie",
+    "url": "http://allrecipes.com/recipe/96335/brandied-pumpkin-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-shrimp-with-pasta.json b/serverless-fleets/data/input/inferencing/recipes/brandied-shrimp-with-pasta.json
new file mode 100644
index 000000000..a1450a933
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-shrimp-with-pasta.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package dry fettuccini noodles",
+        "1/4 cup olive oil",
+        "1 pound shrimp, peeled and deveined",
+        "6 green onions, thinly sliced",
+        "4 cloves garlic, thinly sliced",
+        "1/4 cup brandy",
+        "2 large tomatoes, diced",
+        "1/2 cup dry white wine",
+        "1/2 cup butter",
+        "1/2 cup chopped fresh basil",
+        "2 teaspoons salt",
+        "1 teaspoon pepper",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandied Shrimp with Pasta",
+    "url": "http://allrecipes.com/recipe/46126/brandied-shrimp-with-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-sour-cherry-and-pear-tartlets-108780.json b/serverless-fleets/data/input/inferencing/recipes/brandied-sour-cherry-and-pear-tartlets-108780.json
new file mode 100644
index 000000000..14484f374
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-sour-cherry-and-pear-tartlets-108780.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Blend together flour, salt, butter, shortening, and 2 tablespoons sugar with your fingertips or a pastry blender in a large bowl (or pulse in a food processor, then transfer to a large bowl) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 1/2 cup ice water and gently stir with a fork until incorporated.",
+        "Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)",
+        "Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 balls, one slightly larger than the other, then flatten each into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.",
+        "Peel, halve, and core pears. Cut pears into 1/4-inch dice, then stir together with remaining filling ingredients in a 3-quart heavy pot. Bring to a boil, stirring, then reduce heat and simmer, uncovered, stirring occasionally, until thick, about 10 minutes. Transfer filling to a shallow dish and cool to room temperature.",
+        "Roll out smaller disk of dough into a 13-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking.",
+        "Cut out as many rounds as possible (about 12) with 3 1/2-inch fluted cutter, transferring as cut to a wax-paper-lined baking sheet. Chill rounds until firm, about 10 minutes, before decorating. Gather dough scraps and chill 20 to 30 minutes, then reroll, cut, and chill additional 31/2-inch rounds (reroll scraps only once) for a total of 16.",
+        "Cut out shapes from rounds with decorative cutters or a sharp paring knife, leaving a 1/2-inch border around edge, and reserve cutout pieces if desired for additional decoration. Brush tops lightly with milk. Lightly press reserved cutouts (if using) onto decorated pastry rounds and brush lightly with milk. Sprinkle remaining tablespoon sugar evenly over tops and chill while making bottoms.",
+        "Put oven rack in middle position and preheat oven to 375\u00b0F.",
+        "Roll out larger disk of dough into a 15-inch round (about 1/8 inch thick) on floured surface with floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking. Cut out as many rounds as possible (about 12) with 4-inch cutter. Gather dough scraps and chill 20 to 30 minutes, then reroll and cut additional 4-inch rounds (reroll scraps only once) for a total of 16. Fit each 4-inch round into a tartlet pan (don't trim). Fill each tartlet with 3 tablespoons cooled filling and brush edge of pastry lightly with milk. Place decorated tops over filling in each tartlet, then press each top lightly around edge to help seal edges and trim pastry if necessary.",
+        "Bake tartlets on a large baking sheet until golden, 20 to 25 minutes. Transfer tartlets to a rack and cool 10 minutes. To remove tartlets from pans, cover 1 hand with a folded kitchen towel and invert tartlets 1 at a time onto towel, reinverting them onto a platter. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "3 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes",
+        "1/2 cup cold vegetable shortening",
+        "3 tablespoons sugar",
+        "8 to 10 tablespoons ice water",
+        "3 tablespoons whole milk",
+        "1 1/2 pounds firm-ripe pears (about 3)",
+        "2 cups dried sour cherries (10 ounces)",
+        "1/2 cup brandy",
+        "1/2 cup water",
+        "3 tablespoons sugar",
+        "2 tablespoons cornstarch",
+        "Special equipment: a pastry or bench scraper; a 3 1/2-inch fluted round cookie cutter; small (1/2- to 3/4-inch) decorative cutters; a 4-inch fluted or plain round cutter; 16 (3 1/4- to 3 1/2- by 5/8-inch) fluted round nonstick tartlet pans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Pear",
+        "Cherry",
+        "Brandy",
+        "Fall",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brandied Sour Cherry and Pear Tartlets",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-sour-cherry-and-pear-tartlets-108780"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandied-whipped-cream-5406.json b/serverless-fleets/data/input/inferencing/recipes/brandied-whipped-cream-5406.json
new file mode 100644
index 000000000..034bb2e65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandied-whipped-cream-5406.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Beat cream and sugar in large bowl until soft peaks form. Add brandy and beat until stiff peaks form. (Can be made 4 hours ahead. Cover and refrigerate.)"
+    ],
+    "ingredients": [
+        "1 1/2 cups chilled whipping cream",
+        "1 1/2 tablespoons sugar",
+        "2 tablespoons brandy"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Sauce",
+        "Milk/Cream",
+        "Dairy",
+        "Dessert",
+        "Brandy",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brandied Whipped Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/brandied-whipped-cream-5406"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandis-best-burgers.json b/serverless-fleets/data/input/inferencing/recipes/brandis-best-burgers.json
new file mode 100644
index 000000000..e5fcde70b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandis-best-burgers.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium high heat and lightly oil grate.",
+        "In a large bowl, combine the beef, onion soup mix, water, hot sauce and bread crumbs. Mix together well and form into patties.",
+        "Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness."
+    ],
+    "ingredients": [
+        "2 pounds lean ground beef",
+        "1 packet dry onion soup mix",
+        "1/2 cup water",
+        "1 teaspoon hot pepper sauce",
+        "3/4 cup dried bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandi's Best Burgers",
+    "url": "http://allrecipes.com/recipe/18004/brandis-best-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandis-won-tons.json b/serverless-fleets/data/input/inferencing/recipes/brandis-won-tons.json
new file mode 100644
index 000000000..726fb616b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandis-won-tons.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add the napa cabbage, and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.",
+        "Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.",
+        "Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.",
+        "Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl."
+    ],
+    "ingredients": [
+        "2 cups shredded napa cabbage",
+        "1/2 pound ground pork",
+        "2 tablespoons soy sauce",
+        "1 tablespoon dry sherry",
+        "2 teaspoons cornstarch",
+        "1 1/2 teaspoons minced fresh ginger root",
+        "1 green onion, minced",
+        "36 wonton wrappers",
+        "1 egg white, beaten",
+        "1/4 cup soy sauce",
+        "1/4 cup seasoned rice vinegar",
+        "2 tablespoons finely shredded fresh ginger"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandi's Won Tons",
+    "url": "http://allrecipes.com/recipe/55990/brandis-won-tons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandons-squash-surprise.json b/serverless-fleets/data/input/inferencing/recipes/brandons-squash-surprise.json
new file mode 100644
index 000000000..16483ae7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandons-squash-surprise.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.",
+        "Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm."
+    ],
+    "ingredients": [
+        "2 medium delicata squash, halved and seeded",
+        "2 tablespoons honey",
+        "1 tablespoon dark brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon allspice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandon's Squash Surprise",
+    "url": "http://allrecipes.com/recipe/54721/brandons-squash-surprise/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-232842.json b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-232842.json
new file mode 100644
index 000000000..b7bb6a9dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-232842.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine brandy, cr\u00e8me de cacao, and heavy cream in a mixing glass with ice and shake vigorously. Strain into a 6-ounce cocktail glass and grate nutmeg over top, to taste."
+    ],
+    "ingredients": [
+        "2 ounces brandy",
+        "1/2 ounce dark cr\u00e8me de cacao",
+        "1/2 ounce heavy cream",
+        "Whole nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Alcoholic",
+        "Cocktail Party",
+        "Brandy",
+        "Cr\u00e9me de Cacao",
+        "Drink"
+    ],
+    "title": "Brandy Alexander",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-alexander-232842"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-cocktail.json
new file mode 100644
index 000000000..881a2abe7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-cocktail.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine creme de cacao, brandy, and heavy cream in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass."
+    ],
+    "ingredients": [
+        "1/2 fluid ounce creme de cacao",
+        "1/2 fluid ounce brandy",
+        "1/2 fluid ounce heavy cream",
+        "1 cup ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Alexander Cocktail",
+    "url": "http://allrecipes.com/recipe/222558/brandy-alexander-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-i-200072.json b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-i-200072.json
new file mode 100644
index 000000000..3bd4861a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-i-200072.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "3/4 ounce brandy",
+        "3/4 ounce cr\u00e8me de cacao",
+        "3/4 ounces heavy cream",
+        "2 dashes Angostura bitters",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Milk/Cream",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Brandy",
+        "Cr\u00e9me de Cacao",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Brandy Alexander I",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-alexander-i-200072"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-ii-200640.json b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-ii-200640.json
new file mode 100644
index 000000000..74b36c53f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-ii-200640.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a cocktail shaker combine the brandy, the cr\u00e8me de cacao, the cream, and 1 cup ice cubes, shake the mixture well, and strain it into a stemmed cocktail glass. Sprinkle the Brandy Alexander with the nutmeg."
+    ],
+    "ingredients": [
+        "2 tablespoons brandy",
+        "2 tablespoons cr\u00e8me de cacao",
+        "2 tablespoons heavy cream",
+        "Freshly grated nutmeg to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Milk/Cream",
+        "Alcoholic",
+        "Christmas",
+        "Thanksgiving",
+        "Cocktail",
+        "Brandy",
+        "Cr\u00e9me de Cacao",
+        "Christmas Eve",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Brandy Alexander II",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-alexander-ii-200640"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-pie.json b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-pie.json
new file mode 100644
index 000000000..3cf10dea7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.",
+        "In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.",
+        "Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.",
+        "In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.",
+        "Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls."
+    ],
+    "ingredients": [
+        "1 (9 inch) prepared graham cracker crust",
+        "1 (.25 ounce) package unflavored gelatin",
+        "1/2 cup cold water",
+        "2/3 cup white sugar",
+        "1/8 teaspoon salt",
+        "1/4 cup cognac",
+        "3 egg yolks",
+        "1/4 cup creme de cacao",
+        "3 egg whites",
+        "2 cups whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Alexander Pie",
+    "url": "http://allrecipes.com/recipe/19434/brandy-alexander-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-white-hot-chocolate-200616.json b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-white-hot-chocolate-200616.json
new file mode 100644
index 000000000..b6c465a34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-alexander-white-hot-chocolate-200616.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a large heavy saucepan, combine the milk, the vanilla bean halves, and a pinch of salt and bring the mixture just to a boil over moderate heat. Remove the pan from the heat and let the mixture stand, covered, for 15 minutes. Scrape the seeds form the vanilla bean back into the mixture, discarding the pods, and reheat the mixture until it just comes to a boil. In a small heatproof bowl, combine the chopped chocolate with about 2/3 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture into the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Cognac and the cr\u00e8me de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the shaved chocolate."
+    ],
+    "ingredients": [
+        "3 1/2 cups milk",
+        "1/2 of a vanilla bean, split lengthwise",
+        "6 ounces fine-quality white chocolate, chopped fine, plus shaved white chocolate for garnish",
+        "1/3 cup Cognac or Armagnac, or to taste",
+        "3 tablespoons dark or white cr\u00e8me de cacao, or to taste",
+        "Whipped cream for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Milk/Cream",
+        "Hot Drink",
+        "Alcoholic",
+        "Chocolate",
+        "Cocktail Party",
+        "Spirit",
+        "Cognac/Armagnac",
+        "Cr\u00e9me de Cacao",
+        "Winter",
+        "Party",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Brandy Alexander White Hot Chocolate",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-alexander-white-hot-chocolate-200616"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-almond-cake.json b/serverless-fleets/data/input/inferencing/recipes/brandy-almond-cake.json
new file mode 100644
index 000000000..8316c0cdf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-almond-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.",
+        "Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract.  Beat egg whites until stiff peaks form in a large glass or metal mixing bowl.  Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.",
+        "Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 1/2 cups white sugar",
+        "4 eggs, separated",
+        "3 cups self-rising flour",
+        "1 cup milk",
+        "1 teaspoon almond extract",
+        "2 cups water",
+        "1 cup white sugar",
+        "1/2 cup brandy",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Almond Cake",
+    "url": "http://allrecipes.com/recipe/204140/brandy-almond-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-baked-peaches.json b/serverless-fleets/data/input/inferencing/recipes/brandy-baked-peaches.json
new file mode 100644
index 000000000..2825775bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-baked-peaches.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.",
+        "Arrange peaches cut-side up in the prepared baking dish.",
+        "Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.",
+        "Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 fresh peaches, halved and pitted",
+        "1/4 cup butter",
+        "1 tablespoon sliced almonds",
+        "1/4 cup honey",
+        "1/4 cup brown sugar",
+        "1 1/2 teaspoons ground cinnamon",
+        "2 tablespoons brandy",
+        "1 pinch salt",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Baked Peaches",
+    "url": "http://allrecipes.com/recipe/241989/brandy-baked-peaches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-bishop-200275.json b/serverless-fleets/data/input/inferencing/recipes/brandy-bishop-200275.json
new file mode 100644
index 000000000..f97c52950
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-bishop-200275.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Stud the orange with cloves and roast in a 350\u00b0F oven for 30 minutes. Remove, cut into quarters, and place in a heavy saucepan with the sugar and port. Heat for 20 minutes without letting wine come to a boil. Pour an ounce of brandy into six warmed 6-ounce mugs and fill with the hot wine."
+    ],
+    "ingredients": [
+        "1 large orange",
+        "20 cloves (approx.)",
+        "2 tablespoons sugar (brown if you prefer)",
+        "1 quart port",
+        "6 ounces brandy"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Alcoholic",
+        "Fruit",
+        "Roast",
+        "Christmas",
+        "Thanksgiving",
+        "Orange",
+        "Spice",
+        "Brandy",
+        "Port",
+        "Fall",
+        "Winter",
+        "Clove",
+        "Christmas Eve",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Brandy Bishop",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-bishop-200275"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-blazer-no-2-200255.json b/serverless-fleets/data/input/inferencing/recipes/brandy-blazer-no-2-200255.json
new file mode 100644
index 000000000..67264e13a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-blazer-no-2-200255.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Rinse an Old-fashioned glass with hot water to warm it. Add the sugar, orange peel, lemon peel, and brandy, and mash with a spoon or muddler. Light brandy and blaze for a few seconds."
+    ],
+    "ingredients": [
+        "1 lump sugar",
+        "1 twist orange peel",
+        "1 twist lemon peel",
+        "2 to 3 ounces brandy"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lemon",
+        "Orange",
+        "Brandy",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Brandy Blazer No.2",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-blazer-no-2-200255"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-butter-hard-sauce.json b/serverless-fleets/data/input/inferencing/recipes/brandy-butter-hard-sauce.json
new file mode 100644
index 000000000..d509086eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-butter-hard-sauce.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving."
+    ],
+    "ingredients": [
+        "1 1/8 cups unsalted butter, softened",
+        "2 cups sifted confectioners' sugar",
+        "2 tablespoons orange zest",
+        "2 tablespoons orange juice",
+        "4 tablespoons brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Butter (Hard Sauce)",
+    "url": "http://allrecipes.com/recipe/15893/brandy-butter-hard-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-cheese-dip.json b/serverless-fleets/data/input/inferencing/recipes/brandy-cheese-dip.json
new file mode 100644
index 000000000..c4dfb997c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-cheese-dip.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine the Gouda, sour cream, cream cheese and brandy in a 1 quart casserole dish. Bake for 30 minutes."
+    ],
+    "ingredients": [
+        "8 ounces Gouda cheese, shredded",
+        "8 ounces sour cream",
+        "8 ounces cream cheese",
+        "3 tablespoons brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Cheese Dip",
+    "url": "http://allrecipes.com/recipe/14903/brandy-cheese-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-chicken.json b/serverless-fleets/data/input/inferencing/recipes/brandy-chicken.json
new file mode 100644
index 000000000..976ea629a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.",
+        "Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.",
+        "Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 cup all-purpose flour",
+        "1 egg, beaten with water",
+        "1 cup bread crumbs",
+        "3 tablespoons vegetable oil",
+        "1/4 cup grated Parmesan cheese",
+        "salt and ground black pepper to taste",
+        "1/3 cup brandy",
+        "2 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Chicken",
+    "url": "http://allrecipes.com/recipe/188213/brandy-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-cobbler-200357.json b/serverless-fleets/data/input/inferencing/recipes/brandy-cobbler-200357.json
new file mode 100644
index 000000000..23e1f45f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-cobbler-200357.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Fill a tumbler three-quarters full with crushed ice. Add brandy, cura\u00e7ao, and sugar. Stir. Decorate with the orange slice and pineapple stick."
+    ],
+    "ingredients": [
+        "Crushed ice",
+        "2 or 3 ounces brandy",
+        "1 teaspoon cura\u00e7ao",
+        "1/2 teaspoon superfine sugar",
+        "Slice orange",
+        "Small pineapple stick"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Alcoholic",
+        "Christmas",
+        "Cocktail Party",
+        "New Year's Eve",
+        "Spirit",
+        "Brandy",
+        "Winter",
+        "Christmas Eve",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Brandy Cobbler",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-cobbler-200357"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-crusta-200159.json b/serverless-fleets/data/input/inferencing/recipes/brandy-crusta-200159.json
new file mode 100644
index 000000000..e021f4c18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-crusta-200159.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Rub the rim of a 4-ounce cocktail glass or wineglass with lemon and dip into sugar. Put the lemon or orange rind and the cherry into the glass. Combine ice, bitters, maraschino liqueur, lemon juice and brandy in a mixing glass and stir. Strain into the prepared glass. Add a slice of orange."
+    ],
+    "ingredients": [
+        "Cut lemon",
+        "Superfine sugar",
+        "RInd of a lemon or orange cut in a spiral",
+        "Maraschino cherry",
+        "3 or 4 ice cubes",
+        "Dash Angostura bitters",
+        "1 teaspoon maraschino liqueur",
+        "1 teaspoon lemon juice",
+        "1 1/2 to 3 ounces brandy, to taste",
+        "Slice of orange (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Alcoholic",
+        "Citrus",
+        "Quick & Easy",
+        "Cocktail",
+        "Brandy",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Brandy Crusta",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-crusta-200159"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-flamed-peppercorn-steak.json b/serverless-fleets/data/input/inferencing/recipes/brandy-flamed-peppercorn-steak.json
new file mode 100644
index 000000000..b5859ee28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-flamed-peppercorn-steak.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.",
+        "Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.",
+        "Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat."
+    ],
+    "ingredients": [
+        "3 tablespoons crushed black peppercorns",
+        "2 (8 ounce) beef top sirloin steaks",
+        "1 tablespoon lemon pepper",
+        "1 teaspoon salt",
+        "5 tablespoons butter",
+        "2 cloves garlic, minced",
+        "1/2 cup red wine",
+        "3 tablespoons brandy",
+        "1/4 cup chopped green onions",
+        "1 shallot, chopped",
+        "1/2 cup heavy cream",
+        "1 teaspoon white sugar (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Flamed Peppercorn Steak",
+    "url": "http://allrecipes.com/recipe/42247/brandy-flamed-peppercorn-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-glazed-carrots.json b/serverless-fleets/data/input/inferencing/recipes/brandy-glazed-carrots.json
new file mode 100644
index 000000000..2d13dda68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-glazed-carrots.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 7 to 8 minutes. Transfer to a 9x13-inch baking dish.",
+        "Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper.",
+        "Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley."
+    ],
+    "ingredients": [
+        "2 pounds carrots, trimmed and peeled",
+        "2 tablespoons butter",
+        "1 tablespoon brown sugar",
+        "1 tablespoon brandy",
+        "1/3 cup fresh orange juice",
+        "1 teaspoon cornstarch, or as needed",
+        "salt and ground black pepper to taste",
+        "1 teaspoon minced fresh parsley (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Glazed Carrots",
+    "url": "http://allrecipes.com/recipe/232082/brandy-glazed-carrots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-milk-punch-200944.json b/serverless-fleets/data/input/inferencing/recipes/brandy-milk-punch-200944.json
new file mode 100644
index 000000000..aba97c481
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-milk-punch-200944.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a blender (heated with hot water if its container is glass) put the sugar, brandy, and milk. Blend the mixture, pour it into a large glass or mug, and sprinkle with nutmeg.",
+        "Or stir the sugar and brandy in a warmed glass or mug and fill it with very hot milk. Add a few grains of nutmeg.",
+        "Serve the drink at once."
+    ],
+    "ingredients": [
+        "1 teaspoon sugar",
+        "1 jigger brandy",
+        "1 cup very hot milk",
+        "Nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Alcoholic",
+        "Brandy",
+        "Winter",
+        "Nutmeg",
+        "Gourmet",
+        "Drink"
+    ],
+    "title": "Brandy Milk Punch",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-milk-punch-200944"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-or-rum-balls.json b/serverless-fleets/data/input/inferencing/recipes/brandy-or-rum-balls.json
new file mode 100644
index 000000000..2011524a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-or-rum-balls.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator."
+    ],
+    "ingredients": [
+        "1 (5 ounce) can evaporated milk",
+        "1 cup semisweet chocolate chips",
+        "1/2 cup brandy",
+        "1 (16 ounce) package vanilla wafers, crushed very fine",
+        "2 cups finely chopped walnuts",
+        "1 cup confectioners' sugar for rolling"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy or Rum Balls",
+    "url": "http://allrecipes.com/recipe/27199/brandy-or-rum-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-pecan-pie.json b/serverless-fleets/data/input/inferencing/recipes/brandy-pecan-pie.json
new file mode 100644
index 000000000..644b5ebb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-pecan-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.",
+        "Bake in preheated oven for 40 to 50 minutes, or until done."
+    ],
+    "ingredients": [
+        "2 eggs, beaten",
+        "1/2 cup half-and-half cream",
+        "3/4 cup white sugar",
+        "2 teaspoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 tablespoon molasses",
+        "1 cup light corn syrup",
+        "1 teaspoon vanilla extract",
+        "1 1/2 tablespoons brandy",
+        "1 cup coarsely chopped pecans",
+        "1 (9 inch) unbaked pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Pecan Pie",
+    "url": "http://allrecipes.com/recipe/56525/brandy-pecan-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-puff-200134.json b/serverless-fleets/data/input/inferencing/recipes/brandy-puff-200134.json
new file mode 100644
index 000000000..54c60ff88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-puff-200134.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Put ice cubes in a small tumbler, add the brandy and milk, and fill up with soda. Stir gently."
+    ],
+    "ingredients": [
+        "1 or 2 ice cubes",
+        "1 1/2 to 3 ounces brandy",
+        "1 1/2 to 3 ounces milk",
+        "Chilled club soda"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Alcoholic",
+        "Cocktail",
+        "Brandy",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Brandy Puff",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-puff-200134"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-simple-syrup.json b/serverless-fleets/data/input/inferencing/recipes/brandy-simple-syrup.json
new file mode 100644
index 000000000..1664fc765
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-simple-syrup.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.",
+        "When ready to use, mix in brandy. Brush onto cake layers before frosting."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup white sugar",
+        "1/2 teaspoon grated lemon zest",
+        "1/4 cup brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Simple Syrup",
+    "url": "http://allrecipes.com/recipe/24970/brandy-simple-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-slush-i.json b/serverless-fleets/data/input/inferencing/recipes/brandy-slush-i.json
new file mode 100644
index 000000000..ce25e8b94
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-slush-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Steep tea in 2 cups boiling water for 10 minutes. Place remaining 3 cups boiling water in a 9x13 inch pan. Stir in sugar until dissolved. Stir in lemonade concentrate, orange juice concentrate, and brandy. Remove tea bags and stir tea into mixture. Freeze overnight.",
+        "To serve, scoop desired amount into glass, then fill glass with lemon-lime soda, and stir."
+    ],
+    "ingredients": [
+        "5 cups boiling water",
+        "4 (2 g) bags green tea",
+        "1 cup white sugar",
+        "1 (16 ounce) can frozen lemonade concentrate",
+        "1 (16 ounce) can frozen orange juice concentrate",
+        "2 cups brandy",
+        "1 (2 liter) bottle lemon-lime flavored carbonated beverage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Slush I",
+    "url": "http://allrecipes.com/recipe/32413/brandy-slush-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-slush-ii.json b/serverless-fleets/data/input/inferencing/recipes/brandy-slush-ii.json
new file mode 100644
index 000000000..c3171302f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-slush-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large saucepan, boil the water. Stir in sugar until dissolved. Add tea bags, and let sit overnight at room temperature.",
+        "In a large freezer proof container, combine mixture with orange juice concentrate, lemonade concentrate and apricot brandy. Cover tightly, and freeze, stirring every few hours, until frozen."
+    ],
+    "ingredients": [
+        "8 cups water",
+        "2 cups white sugar",
+        "4 tea bags",
+        "2 (12 fluid ounce) cans frozen orange juice concentrate",
+        "2 (12 fluid ounce) cans frozen lemonade concentrate",
+        "13 fluid ounces apricot brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Slush II",
+    "url": "http://allrecipes.com/recipe/32518/brandy-slush-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-slushes.json b/serverless-fleets/data/input/inferencing/recipes/brandy-slushes.json
new file mode 100644
index 000000000..bea018ad8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-slushes.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium pan, bring water to a boil. Add tea bags, and remove pan from heat. Allow tea to steep, about 3 minutes. Remove tea bags, and let water cool completely.",
+        "In a large bowl, mix together frozen orange juice concentrate, frozen lemonade concentrate, apricot brandy and cooled tea.  Freeze mixture 12 to 24 hours.",
+        "Ladle brandy shush into glasses, and top with a splash of lemon-lime flavored soda."
+    ],
+    "ingredients": [
+        "7 cups water",
+        "5 tea bags",
+        "1 (6 ounce) can frozen orange juice concentrate",
+        "1 (6 ounce) can frozen lemonade concentrate",
+        "4 cups apricot brandy",
+        "lemon-lime flavored carbonated beverage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Slushes",
+    "url": "http://allrecipes.com/recipe/81950/brandy-slushes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-smash-cocktail.json b/serverless-fleets/data/input/inferencing/recipes/brandy-smash-cocktail.json
new file mode 100644
index 000000000..70c5051ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-smash-cocktail.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place sugar, mint, and a splash of water into a glass. Muddle gently, and then add ice to the glass. Pour in brandy and Benedictine, and stir. Add fresh mint for garnish."
+    ],
+    "ingredients": [
+        "1 teaspoon white sugar",
+        "4 fresh mint leaves",
+        "1 1/2 cups ice cubes",
+        "1 1/2 fluid ounces brandy",
+        "1/4 ounce Benedictine\u00ae liqueur",
+        "1 sprig mint, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Smash Cocktail",
+    "url": "http://allrecipes.com/recipe/217147/brandy-smash-cocktail/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-snap-twirls-14097.json b/serverless-fleets/data/input/inferencing/recipes/brandy-snap-twirls-14097.json
new file mode 100644
index 000000000..0e29414a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-snap-twirls-14097.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0 F. and butter a heavy baking sheet.",
+        "Into a small bowl sift together flour, ginger, and cloves. In a small saucepan melt butter with sugar, golden syrup, and water over moderate heat, stirring until smooth. Stir in flour mixture until combined well and let stand 2 minutes. Spoon 1 1/4 teaspoons batter onto baking sheet and spread into a 6-inch length. Make 2 or 3 more cookies in same manner, keeping them 2 inches apart. Bake cookies in middle of oven 7 to 10 minutes, or until golden brown, and cool on baking sheet on a rack 30 to 45 seconds, or until firm enough to hold their shape but still pliable.",
+        "Working quickly, wrap hot cookies, 1 at a time, in a spiral around handle of a wooden spoon. (If cookies become too crisp to remove from baking sheet, return baking sheet to oven 1 minute, or until cookies are heated through and pliable.) Cool cookies 20 seconds and slide off spoon handle. Make more cookies with remaining batter in same manner. Brandy snap twirls may be made 2 weeks ahead and kept in an airtight container at room temperature."
+    ],
+    "ingredients": [
+        "1/3 cup plus 1 tablespoon all-purpose flour",
+        "1/4 teaspoon ground ginger",
+        "1/8 teaspoon ground cloves",
+        "5 tablespoons unsalted butter",
+        "1/4 cup sugar",
+        "2 tablespoons Lyle's golden syrup",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Spice",
+        "Brandy",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brandy Snap Twirls",
+    "url": "http://www.epicurious.com/recipes/food/views/brandy-snap-twirls-14097"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-sweet-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/brandy-sweet-potatoes.json
new file mode 100644
index 000000000..2e806a1a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-sweet-potatoes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the sweet potatoes in a large bowl, then mix in the white sugar, brown sugar, butter, eggs, brandy, and vanilla extract. Spread potatoes in a 9-inch square baking dish.",
+        "Bake until golden brown, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "3 large sweet potatoes, peeled and cubed",
+        "1/2 cup white sugar",
+        "3/4 cup packed brown sugar",
+        "1/4 cup butter",
+        "2 eggs",
+        "1/2 cup brandy",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Sweet Potatoes",
+    "url": "http://allrecipes.com/recipe/212770/brandy-sweet-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandy-vanilla-for-baking.json b/serverless-fleets/data/input/inferencing/recipes/brandy-vanilla-for-baking.json
new file mode 100644
index 000000000..a4c2fd4f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandy-vanilla-for-baking.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Scrape the seeds from the vanilla bean with a sharp knife. Place the seeds and bean in a clean glass jar with a tight fitting lid. Pour the brandy over the vanilla bean, close the lid, and let sit for 2 weeks.",
+        "After 2 weeks, remove the bean."
+    ],
+    "ingredients": [
+        "1 vanilla bean, split lengthwise",
+        "1 cup brandy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy Vanilla for Baking",
+    "url": "http://allrecipes.com/recipe/143400/brandy-vanilla-for-baking/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandys-blackberry-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/brandys-blackberry-cobbler.json
new file mode 100644
index 000000000..83deb25e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandys-blackberry-cobbler.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Whisk 1 cup of flour with the salt in a mixing bowl. Mix in the softened butter until the mixture resembles cornmeal. Stir in the ice water until a dough forms. Refrigerate until ready to use.",
+        "Place the berries in a mixing bowl, and sprinkle with 1 1/4 cups sugar and 6 tablespoons of flour. Stir in the water until moistened, and scrape into a 2-quart baking dish. Roll the dough on a floured work surface to 1/4-inch thick, and cut into 3/4-inch strips. Place onto the berries in a crisscross pattern. Scatter the diced butter over top.",
+        "Bake in the preheated oven until the berries are tender and the crust is golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 cup butter at room temperature",
+        "3 tablespoons ice water",
+        "4 cups blackberries",
+        "1 1/4 cups white sugar",
+        "6 tablespoons all-purpose flour",
+        "3/4 cup water",
+        "1/2 cup cold butter, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brandy's Blackberry Cobbler",
+    "url": "http://allrecipes.com/recipe/218019/brandys-blackberry-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brandysnaps-with-lemon-curd-ice-cream-and-blackberries-1830.json b/serverless-fleets/data/input/inferencing/recipes/brandysnaps-with-lemon-curd-ice-cream-and-blackberries-1830.json
new file mode 100644
index 000000000..b7b849af8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brandysnaps-with-lemon-curd-ice-cream-and-blackberries-1830.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Bring 1 cup sugar, lemon juice, butter and peel to boil in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in bowl to blend.",
+        "Gradually whisk in hot butter mixture. Return to saucepan and stir over low heat until curd thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes; do not boil.",
+        "Divide curd evenly between 2 bowls. Add remaining 2 tablespoons sugar, then cream and milk to 1 bowl and whisk to combine. Cover and chill lemon curd and lemon cream until cold.",
+        "Transfer lemon cream to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container. (Can be prepared 3 days ahead. Keep curd refrigerated. Keep ice cream frozen.)",
+        "Preheat oven to 350\u00b0F. Butter nonstick cookie sheet. Combine first 4 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat; whisk in flour. Form 2 cookies by spooning 1 tablespoon batter for each onto prepared cookie sheet, spacing evenly. Bake until cookies are lacy and golden, about 10 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 30 seconds. Working quickly, lift 1 cookie from sheet, using spatula. Drape over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; mold and crimp sides to form cup. Repeat with remaining cookie, returning cookie sheet to oven briefly if cookie hardens. Repeat baking and molding of remaining batter. Cool. Gently remove cookie cups from dishes. (Can be made 1 day ahead. Store airtight.)",
+        "Stir lemon curd over low heat just until slightly warm. Place 1 cookie cup on each plate. Fill with scoops of ice cream. Spoon some lemon curd over. Sprinkle with berries."
+    ],
+    "ingredients": [
+        "1 cup plus 2 tablespoons sugar",
+        "2/3 cup fresh lemon juice",
+        "1/2 cup (1 stick) unsalted butter, cut into pieces",
+        "3 tablespoons grated lemon peel",
+        "3 large eggs",
+        "1 cup whipping cream",
+        "1/2 cup milk",
+        "3 tablespoons dark corn syrup",
+        "2 tablespoons firmly packed dark brown sugar",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "1 tablespoon brandy",
+        "1/3 cup all purpose flour",
+        "2 1/2-pint baskets fresh blackberries"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Citrus",
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Freeze/Chill",
+        "Frozen Dessert",
+        "Blackberry",
+        "Lemon",
+        "Brandy",
+        "Summer",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brandysnaps with Lemon Curd Ice Cream and Blackberries",
+    "url": "http://www.epicurious.com/recipes/food/views/brandysnaps-with-lemon-curd-ice-cream-and-blackberries-1830"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/branston-daiquiri.json b/serverless-fleets/data/input/inferencing/recipes/branston-daiquiri.json
new file mode 100644
index 000000000..5cf4e0ae8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/branston-daiquiri.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine rum, triple sec, pickled chutney, and Brie cheese in a blender; pulse 1 or 2 times to combine. Add ice cubes and blend until drink is slushy, 1 to 2 minutes. Pour drink into a martini glass; top with Worcestershire sauce and garnish glass with Stilton cheese wedge."
+    ],
+    "ingredients": [
+        "1 1/2 fluid ounces rum",
+        "1 1/2 fluid ounces triple sec",
+        "3 tablespoons pickled chutney (such as Branston\u00ae)",
+        "1 1/4 ounces Brie cheese, or more to taste",
+        "1 cup ice cubes, or as needed",
+        "1 dash Worcestershire sauce, or to taste",
+        "1/2 ounce wedge Stilton cheese, or as desired"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Branston\u00ae Daiquiri",
+    "url": "http://allrecipes.com/recipe/238267/branston-daiquiri/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/branzino-and-roasted-baby-vegetables-with-tarragon-chive-oil-358193.json b/serverless-fleets/data/input/inferencing/recipes/branzino-and-roasted-baby-vegetables-with-tarragon-chive-oil-358193.json
new file mode 100644
index 000000000..33c4cc62c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/branzino-and-roasted-baby-vegetables-with-tarragon-chive-oil-358193.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.",
+        "Preheat oven to 400\u00b0F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Saut\u00e9 until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.",
+        "Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.",
+        "With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24)."
+    ],
+    "ingredients": [
+        "1/4 cup chopped fresh tarragon",
+        "1/4 cup chopped fresh Italian parsley",
+        "2 tablespoons chopped fresh chives",
+        "9 tablespoons olive oil (not extra-virgin), divided",
+        "Coarse kosher salt",
+        "6 branzino or striped bass fillets with skin (each about 5 ounces)",
+        "2 tablespoons olive oil",
+        "Roasted Baby Vegetables"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Fish",
+        "Roast",
+        "Saut\u00e9",
+        "Passover",
+        "Low Cal",
+        "Dinner",
+        "Seafood",
+        "Beet",
+        "Carrot",
+        "Squash",
+        "Zucchini",
+        "Healthy",
+        "Tarragon"
+    ],
+    "title": "Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil",
+    "url": "http://www.epicurious.com/recipes/food/views/branzino-and-roasted-baby-vegetables-with-tarragon-chive-oil-358193"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/branzino-with-herbs-and-tomato-jam-51175000.json b/serverless-fleets/data/input/inferencing/recipes/branzino-with-herbs-and-tomato-jam-51175000.json
new file mode 100644
index 000000000..a674e19e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/branzino-with-herbs-and-tomato-jam-51175000.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Heat oil in a large saucepan over medium heat; add mustard seeds, coriander, and cardamom and cook, stirring often, until mustard seeds begin to pop, about 1 minute. Add shallots, garlic, and ginger and cook, stirring often, until softened, about 5 minutes. Add fish sauce, sugar, turmeric, and red pepper flakes and cook, stirring constantly, until sugar is dissolved, about 1 minute.",
+        "Add tomatoes. Bring to a boil, reduce heat, and simmer, stirring often, until tomatoes are falling apart and mixture thickens, 35-45 minutes. Mix in lime juice; season with salt and pepper. Let cool (you should have about 3 cups).",
+        "DO AHEAD: Tomato jam can be made 3 days ahead. Cover and chill.",
+        "Preheat oven to 350\u00b0F. Season fish lightly with salt and pepper. Lay 4 large rectangular pieces of parchment paper on a work surface. Spoon 1/4 cup reserved tomato jam in the center of 1 side of each sheet; top with fish, then another 1/2 cup tomato jam. Fold parchment paper over fish and crimp edges tightly to form a sealed packet. Place packets on 2 large rimmed baking sheets. Bake fish, rotating halfway through, 30 minutes.",
+        "Open packets and top fish with herbs."
+    ],
+    "ingredients": [
+        "1/4 cup vegetable oil",
+        "3 tablespoons yellow mustard seeds",
+        "1 tablespoon ground coriander",
+        "1/2 teaspoon ground cardamom",
+        "2 medium shallots, thinly sliced",
+        "2 garlic cloves, chopped",
+        "2 tablespoons chopped peeled ginger",
+        "1/4 cup fish sauce (such as nam pla or nuoc nam)",
+        "1/4 cup sugar",
+        "1 tablespoon ground turmeric",
+        "1 teaspoon crushed red pepper flakes",
+        "4 beefsteak tomatoes (about 2 pounds), coarsely chopped",
+        "2 tablespoons fresh lime juice",
+        "Kosher salt",
+        "4 1-pound whole branzino, cleaned",
+        "Kosher salt, freshly ground pepper",
+        "1 cup (packed) fresh tender herbs (such as basil, dill, cilantro, and/or flat-leaf parsley)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Herb",
+        "Tomato",
+        "Low Carb",
+        "Low Fat",
+        "Low Cal",
+        "Wheat/Gluten-Free",
+        "Dinner",
+        "Seafood",
+        "Summer",
+        "Low Cholesterol",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Branzino with Herbs and Tomato Jam",
+    "url": "http://www.epicurious.com/recipes/food/views/branzino-with-herbs-and-tomato-jam-51175000"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brasato-al-barolo---braised-chuck-roa.json b/serverless-fleets/data/input/inferencing/recipes/brasato-al-barolo---braised-chuck-roa.json
new file mode 100644
index 000000000..f77562855
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brasato-al-barolo---braised-chuck-roa.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.",
+        "Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.",
+        "Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.",
+        "Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.",
+        "Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30  minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve."
+    ],
+    "ingredients": [
+        "1 (2 pound) beef chuck roast",
+        "1 onion, cut into 8 pieces, layers separated",
+        "2 large carrots, cut into 1-inch pieces",
+        "2 ribs celery, cut into 1-inch pieces",
+        "10 whole black peppercorns",
+        "5 whole cloves",
+        "1 clove garlic, crushed",
+        "1 cinnamon stick",
+        "1 sprig rosemary",
+        "2 bay leaves",
+        "1 (750 milliliter) bottle Barolo (dry Italian) red wine",
+        "3 tablespoons olive oil, or more to taste",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brasato al Barolo - Braised Chuck Roast in Red Wine",
+    "url": "http://allrecipes.com/recipe/246417/brasato-al-barolo---braised-chuck-roa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brasato-stile-italiano-pot-roast-ita.json b/serverless-fleets/data/input/inferencing/recipes/brasato-stile-italiano-pot-roast-ita.json
new file mode 100644
index 000000000..70446eafe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brasato-stile-italiano-pot-roast-ita.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Generously season roast on all sides with salt, black pepper, and granulated garlic.",
+        "Heat olive oil in a large pot or Dutch oven over high heat until oil begins to smoke. Add roast to pot and sear to form a crust, about 5 minutes per side. Remove roast and lower heat to medium.",
+        "Stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes. Add oregano and basil to onion mixture; cook until fragrant, about 1 minute.",
+        "Pour dry sherry into onion mixture; bring to a boil while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Cook, stirring, until the liquid is reduced, about 5 minutes. Add canned tomatoes and cook until mixture just begins to bubble.",
+        "Stir vegetable juice cocktail and wine into tomato mixture. Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes.",
+        "Stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours. Remove meat to rest; remove vegetables to a bowl. Slice meat and serve topped with vegetables and sauce."
+    ],
+    "ingredients": [
+        "1 (3 pound) bottom round roast",
+        "2 teaspoons kosher salt, or to taste",
+        "2 teaspoons ground black pepper, or to taste",
+        "1 teaspoon granulated garlic, or to taste",
+        "2 tablespoons olive oil",
+        "1/2 onion, diced",
+        "3 celery stalks, cut into 1-inch pieces",
+        "3 large cloves garlic, minced",
+        "2 tablespoons dried oregano",
+        "1 tablespoon dried basil",
+        "1/4 cup dry cooking sherry",
+        "1 (28 ounce) can whole tomatoes with juice, lightly crushed with hands and pulp removed",
+        "1 (5.5 ounce) can tomato-vegetable juice cocktail (such as V8\u00ae)",
+        "2/3 cup Cabernet Sauvignon wine",
+        "2 cups 1-inch Yukon Gold potato chunks",
+        "2 cups 1-inch carrot chunks",
+        "1 1/2 onions, cut into 1-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brasato Stile Italiano (Pot Roast Italian Style)",
+    "url": "http://allrecipes.com/recipe/233796/brasato-stile-italiano-pot-roast-ita/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braseltouille---meatatarian-ratatouil.json b/serverless-fleets/data/input/inferencing/recipes/braseltouille---meatatarian-ratatouil.json
new file mode 100644
index 000000000..49d83c7d1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braseltouille---meatatarian-ratatouil.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.",
+        "Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.",
+        "Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.",
+        "Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound spicy ground sausage",
+        "1 tablespoon sausage drippings",
+        "1 green bell pepper, chopped",
+        "1/2 white onion, chopped",
+        "2 cloves garlic, minced",
+        "1 tablespoon olive oil",
+        "2 zucchini, halved lengthwise and sliced",
+        "3 yellow squash, halved lengthwise and sliced",
+        "1 (14.5 ounce) can diced tomatoes",
+        "1 tablespoon Italian seasoning",
+        "salt and ground black pepper to taste",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braseltouille - Meatatarian Ratatouille",
+    "url": "http://allrecipes.com/recipe/222008/braseltouille---meatatarian-ratatouil/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brass-monkey.json b/serverless-fleets/data/input/inferencing/recipes/brass-monkey.json
new file mode 100644
index 000000000..0cd8ee50b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brass-monkey.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a cocktail mixer full of ice, combine coconut rum and pineapple juice. Shake vigorously and strain into glass. Float 151 rum over the top. Drink in one gulp."
+    ],
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger coconut flavored rum",
+        "1 (1.5 fluid ounce) jigger pineapple juice",
+        "1/2 fluid ounce 151 proof rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brass Monkey",
+    "url": "http://allrecipes.com/recipe/33983/brass-monkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brassicas-bowl.json b/serverless-fleets/data/input/inferencing/recipes/brassicas-bowl.json
new file mode 100644
index 000000000..b79d981d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brassicas-bowl.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.",
+        "Preheat oven to 500\u00b0F. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8\u201310 minutes. Let cool, then coarsely chop.",
+        "Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.",
+        "Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes."
+    ],
+    "ingredients": [
+        "4 large eggs",
+        "1 bunch broccolini, trimmed",
+        "5 tablespoons olive oil, divided",
+        "Kosher salt",
+        "1 small shallot, finely chopped",
+        "2 tablespoons apple cider vinegar",
+        "1 tablespoon whole grain mustard",
+        "1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)",
+        "8 ounces brussels sprouts, trimmed, thinly sliced lengthwise",
+        "Freshly ground black pepper",
+        "1/2 cup unsalted, roasted sunflower seeds, divided",
+        "1/2 cup hummus",
+        "1 avocado, quartered lengthwise",
+        "2 tablespoons finely chopped chives",
+        "1 tablespoon toasted sesame seeds",
+        "Crushed red pepper flakes (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lunch",
+        "Kale",
+        "Brussel Sprout",
+        "Hummus",
+        "Vegetarian",
+        "Wheat/Gluten-Free",
+        "Avocado",
+        "Seed",
+        "Healthy"
+    ],
+    "title": "Brassicas Bowl",
+    "url": "http://www.epicurious.com/recipes/food/views/brassicas-bowl"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bratwurst-and-red-cabbage-51263820.json b/serverless-fleets/data/input/inferencing/recipes/bratwurst-and-red-cabbage-51263820.json
new file mode 100644
index 000000000..5a4a5b026
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bratwurst-and-red-cabbage-51263820.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12\u201315 minutes.",
+        "Increase heat to medium-high; cook until liquid is evaporated, 5\u201310 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5\u20138 minutes. Transfer sausages to a plate.",
+        "Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20\u201325 minutes. Serve sausages with cabbage mixture, topped with horseradish."
+    ],
+    "ingredients": [
+        "1 pound uncured bratwurst",
+        "2 tablespoons olive oil",
+        "1 12-ounce bottle Pilsner or other lager, divided",
+        "1 medium red onion, chopped",
+        "1/2 medium head of red cabbage, thinly sliced",
+        "1 medium red beet, peeled, coarsely grated",
+        "Kosher salt, freshly ground pepper",
+        "1/2 cup apple cider vinegar",
+        "1 tablespoon light brown sugar",
+        "1/4 teaspoons ground allspice",
+        "Freshly grated horseradish (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Kid-Friendly",
+        "Dinner",
+        "Lunch",
+        "Sausage",
+        "Cabbage",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bratwurst and Red Cabbage",
+    "url": "http://www.epicurious.com/recipes/food/views/bratwurst-and-red-cabbage-51263820"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bratwurst-potato-and-cabbage-soup.json b/serverless-fleets/data/input/inferencing/recipes/bratwurst-potato-and-cabbage-soup.json
new file mode 100644
index 000000000..942219ee2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bratwurst-potato-and-cabbage-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.",
+        "In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.)",
+        "In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.)",
+        "When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7323504.jpg",
+    "ingredients": [
+        "16 ounces bratwurst, casings removed",
+        "2  potatoes, peeled and cubed",
+        "1  onion, chopped",
+        "2 cups water",
+        "1 medium head cabbage, chopped",
+        "3 cups milk, divided",
+        "3 tablespoons all-purpose flour",
+        "4 ounces Swiss cheese, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bratwurst, Potato and Cabbage Soup",
+    "url": "http://allrecipes.com/recipe/15356/bratwurst-potato-and-cabbage-soup/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bratwurst-sauerkraut-and-bean-casser.json b/serverless-fleets/data/input/inferencing/recipes/bratwurst-sauerkraut-and-bean-casser.json
new file mode 100644
index 000000000..34c4cbde3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bratwurst-sauerkraut-and-bean-casser.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.",
+        "Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.",
+        "Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through."
+    ],
+    "ingredients": [
+        "1 pound fresh bratwurst sausages",
+        "1 (32 ounce) package sauerkraut",
+        "1 pinch celery salt",
+        "1 tablespoon brown sugar",
+        "1 (15 ounce) can baked beans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bratwurst, Sauerkraut and Bean Casserole",
+    "url": "http://allrecipes.com/recipe/69757/bratwurst-sauerkraut-and-bean-casser/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bratwurst-with-creamy-apple-compote-240278.json b/serverless-fleets/data/input/inferencing/recipes/bratwurst-with-creamy-apple-compote-240278.json
new file mode 100644
index 000000000..d106e917a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bratwurst-with-creamy-apple-compote-240278.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Heat butter and oil in a 12-inch heavy skillet over medium-high heat until foam subsides, then cook onion and apples with bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring once or twice, until golden brown, about 6 minutes.",
+        "Meanwhile, split bratwurst lengthwise (not all the way through) and open up. Lightly brush cut sides of bratwurst with additional oil and transfer to a shallow baking pan (split sides up).",
+        "Add wine to apple mixture, then simmer, covered, until apples are tender, 6 to 8 minutes. Remove lid and briskly simmer until liquid is reduced by one third, about 2 minutes.",
+        "While apples simmer, broil bratwurst 4 to 5 inches from heat until browned, about 6 minutes.",
+        "Stir cream, vinegar, and brown sugar into apple mixture and briskly simmer until slightly thickened, about 2 minutes. Discard bay leaf and serve apple compote over bratwurst."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter",
+        "1 tablespoon vegetable oil",
+        "1 medium onion, sliced",
+        "2 Golden Delicious apples, peeled, cored, and each cut into 8 wedges",
+        "1 Turkish bay leaf or 1/2 California",
+        "8 precooked bratwurst or Weisswurst",
+        "1 cup dry white wine",
+        "2/3 cup heavy cream",
+        "1 tablespoon cider vinegar",
+        "1 tablespoon packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dairy",
+        "Fruit",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Apple",
+        "Meat",
+        "Sausage",
+        "Fall",
+        "Winter",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bratwurst with Creamy Apple Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/bratwurst-with-creamy-apple-compote-240278"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braunschweiger-and-nut-ball.json b/serverless-fleets/data/input/inferencing/recipes/braunschweiger-and-nut-ball.json
new file mode 100644
index 000000000..c084cd5ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braunschweiger-and-nut-ball.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a bowl, mix the braunschweiger, cream cheese, Worcestershire sauce, and 1/3 of the walnuts by hand. Form into a ball, and refrigerate 30 minutes, or until firm. Roll in the remaining walnuts to coat. Refrigerate until serving."
+    ],
+    "ingredients": [
+        "1 pound braunschweiger liver sausage",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 tablespoon Worcestershire sauce",
+        "1 pound chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braunschweiger and Nut Ball",
+    "url": "http://allrecipes.com/recipe/44920/braunschweiger-and-nut-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braunschweiger-ball.json b/serverless-fleets/data/input/inferencing/recipes/braunschweiger-ball.json
new file mode 100644
index 000000000..528c37f9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braunschweiger-ball.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Using an electric mixer or food processor, beat or process braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. Cover and refrigerate until mixture firms up, for approximately 1 hour.",
+        "In a medium-sized mixing bowl, mash cream cheese with mayonnaise until smooth and spreadable.  Turn liverwurst mixture out onto a sheet of foil and mold it into a ball. Using a small spatula, frost with cream cheese mixture. Decorate with sliced stuffed green olives."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages braunschweiger liverwurst, cubed",
+        "1/2 cup chili sauce",
+        "2 teaspoons prepared horseradish",
+        "6 drops hot pepper sauce",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 tablespoons mayonnaise",
+        "1 cup pimento-stuffed green olives, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braunschweiger Ball",
+    "url": "http://allrecipes.com/recipe/15743/braunschweiger-ball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braunschweiger-potato-hash.json b/serverless-fleets/data/input/inferencing/recipes/braunschweiger-potato-hash.json
new file mode 100644
index 000000000..f28595f20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braunschweiger-potato-hash.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat vegetable oil in a large skillet over medium heat. Stir potatoes into hot oil to coat; season with garlic powder and onion powder. Place a cover on the skillet and cook, stirring occasionally, until the potatoes are browned and tender, about 15 minutes. Drain excess oil.",
+        "Mash braunschweiger into the potato mixture. Cook and stir until the braunschweiger is hot and slightly crisp, about 5 minutes.. Season with salt and pepper to serve."
+    ],
+    "ingredients": [
+        "1/4 cup vegetable oil",
+        "4 russet potatoes, peeled and cut into 1/2-inch cubes",
+        "1 teaspoon garlic powder",
+        "1 teaspoon onion powder",
+        "8 ounces braunschweiger (liverwurst), sliced",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braunschweiger Potato Hash",
+    "url": "http://allrecipes.com/recipe/228755/braunschweiger-potato-hash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/braunschweiger-spread.json b/serverless-fleets/data/input/inferencing/recipes/braunschweiger-spread.json
new file mode 100644
index 000000000..14aa6c000
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/braunschweiger-spread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F717836.jpg",
+    "ingredients": [
+        "1 pound braunschweiger liverwurst",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 drops ketchup",
+        "\u00bd  onion, chopped",
+        "2 teaspoons steak sauce",
+        "1 (5 ounce) jar pitted green olives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Braunschweiger Spread",
+    "url": "http://allrecipes.com/recipe/16150/braunschweiger-spread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazil-nut-banana-parfait-51218210.json b/serverless-fleets/data/input/inferencing/recipes/brazil-nut-banana-parfait-51218210.json
new file mode 100644
index 000000000..1bf2df761
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazil-nut-banana-parfait-51218210.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Put the brazil nuts and maple syrup in a small saucepan over low heat and cook until the syrup bubbles. Remove from the heat and stir in the oats. Transfer to a nonstick baking sheet and place in a preheated oven, at 325\u00b0F, for 10 minutes, or until the oats are toasted and sticky.",
+        "Mix the yogurt with the vanilla, cinnamon, and confectioners' sugar and set aside. Reserve 4 slices of banana for decoration, then place the remaining bananas in another bowl with the lemon juice and raw sugar and toss to coat.",
+        "Divide half the yogurt mixture among 4 glass bowls or sundae glasses, top with half the bananas, then half the nut mixture. Repeat the layers, finishing with the nut mixture. Decorate with the reserved banana slices and chill until ready to serve."
+    ],
+    "ingredients": [
+        "3/4 cup brazil nuts, chopped",
+        "1/2 cup maple syrup",
+        "1/2 cups rolled oats",
+        "1 3/4 cups Greek yogurt with live active cultures",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "2 tablespoons confectioners' sugar",
+        "4 ripe but firm bananas, sliced",
+        "2 teaspoons lemon juice",
+        "2 teaspoons demerara or other raw sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Yogurt",
+        "Tropical Fruit",
+        "Banana",
+        "Oat",
+        "Healthy",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brazil Nut & Banana Parfait",
+    "url": "http://www.epicurious.com/recipes/food/views/brazil-nut-banana-parfait-51218210"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazil-nut-fruitcake.json b/serverless-fleets/data/input/inferencing/recipes/brazil-nut-fruitcake.json
new file mode 100644
index 000000000..74c76cccc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazil-nut-fruitcake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.",
+        "Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.",
+        "Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in  sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.",
+        "Press batter into prepared loaf pans. Bake for 1 hour."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "1/8 teaspoon salt",
+        "1/2 teaspoon vanilla extract",
+        "1 cup white sugar",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 pound red candied cherries",
+        "1 pound green candied cherries",
+        "1 pound Brazil nuts",
+        "1 pound walnut halves",
+        "1 pound pecan halves",
+        "2 pounds pitted dates"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazil Nut Fruitcake",
+    "url": "http://allrecipes.com/recipe/9490/brazil-nut-fruitcake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-banana-and-white-chocolate-ice-cream-torte-2835.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-banana-and-white-chocolate-ice-cream-torte-2835.json
new file mode 100644
index 000000000..443d47280
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-banana-and-white-chocolate-ice-cream-torte-2835.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.",
+        "Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.",
+        "Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)",
+        "Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)",
+        "Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce."
+    ],
+    "ingredients": [
+        "3 cups walnuts (about 12 ounces)",
+        "1 cup whole almonds",
+        "1/3 cup firmly packed dark brown sugar",
+        "1/4 cup (1/2 stick) unsalted butter, melted, cooled",
+        "3 cups whipping cream",
+        "1 cup half and half",
+        "3/4 cup sugar",
+        "4 large egg yolks",
+        "8 ounces imported white chocolate (such as Lindt), chopped",
+        "1 1/2 pounds very ripe bananas",
+        "3 tablespoons fresh lemon juice",
+        "3/4 cup whipping cream",
+        "1/4 cup light corn syrup",
+        "8 ounces bittersweet (not unsweetened) or semisweet chocolate,\u00a0chopped",
+        "3 large ripe bananas, peeled, cut on diagonal into 1/4-inch-wide slices",
+        "15 small strawberries with stems"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Chocolate",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Freeze/Chill",
+        "Frozen Dessert",
+        "Strawberry",
+        "Banana",
+        "Almond",
+        "Walnut"
+    ],
+    "title": "Brazilian Banana and White Chocolate Ice Cream Torte",
+    "url": "http://www.epicurious.com/recipes/food/views/brazilian-banana-and-white-chocolate-ice-cream-torte-2835"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-banana-bread.json
new file mode 100644
index 000000000..a7b073382
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-banana-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.",
+        "In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk.",
+        "In another bowl, beat egg whites until doubled in volume.  Fold beaten whites into the dough.  Spread into a greased 9 x 12 inch pan.  Slice bananas over the top of the dough.  In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.",
+        "Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "3 tablespoons margarine",
+        "2 cups white sugar",
+        "3 egg yolks",
+        "3 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1 cup milk",
+        "3 egg whites",
+        "6 bananas",
+        "2 tablespoons white sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Banana Bread",
+    "url": "http://allrecipes.com/recipe/6712/brazilian-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-bananas.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-bananas.json
new file mode 100644
index 000000000..0a56b7c31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-bananas.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.",
+        "Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter.",
+        "Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving."
+    ],
+    "ingredients": [
+        "6 medium bananas, halved lengthwise",
+        "1/2 cup fresh orange juice",
+        "1 tablespoon fresh lemon juice",
+        "1/2 cup white sugar",
+        "1/8 teaspoon salt",
+        "2 tablespoons butter",
+        "1 cup flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Bananas",
+    "url": "http://allrecipes.com/recipe/87050/brazilian-bananas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-black-bean-soup.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-black-bean-soup.json
new file mode 100644
index 000000000..16436a961
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-black-bean-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat olive oil in a large saucepan over medium heat. Add onion, half of the garlic, and carrot. Season with cumin and salt. Cook, stirring, until onion and carrot are tender. Stir in remaining garlic, and red pepper; continue cooking until tender.",
+        "Add beans, water, and orange juice to the pan, and season with cayenne pepper. Transfer a portion of the mixture to a blender or food processor, and puree until smooth. Puree part or all of the soup, depending on how you like the texture. Return puree to the pan, and simmer for 10 more minutes to blend flavors before serving."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "3 cups onion, chopped",
+        "8 cloves garlic, chopped, divided",
+        "1 carrot, diced",
+        "3 teaspoons ground cumin",
+        "2 teaspoons salt",
+        "1 red bell pepper, diced",
+        "2 (15 ounce) cans black beans, drained and rinsed",
+        "1/2 cup water",
+        "1 cup orange juice",
+        "1 pinch cayenne pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Black Bean Soup",
+    "url": "http://allrecipes.com/recipe/46876/brazilian-black-bean-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-black-bean-stew.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-black-bean-stew.json
new file mode 100644
index 000000000..684f0ba80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-black-bean-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.",
+        "Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "1/4 pound chorizo sausage, chopped",
+        "1/3 pound cooked ham, chopped",
+        "1 medium onion, chopped",
+        "2 cloves garlic, minced",
+        "2 (1 pound) sweet potatoes, peeled and diced",
+        "1 large red bell pepper, diced",
+        "2 (14.5 ounce) cans diced tomatoes with juice",
+        "1 small hot green chile pepper, diced",
+        "1 1/2 cups water",
+        "2 (16 ounce) cans black beans, rinsed and drained",
+        "1 mango - peeled, seeded and diced",
+        "1/4 cup chopped fresh cilantro",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Black Bean Stew",
+    "url": "http://allrecipes.com/recipe/71808/brazilian-black-bean-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-bom-bocado-egg-custard.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-bom-bocado-egg-custard.json
new file mode 100644
index 000000000..16954b465
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-bom-bocado-egg-custard.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.",
+        "Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.",
+        "Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.",
+        "Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.",
+        "Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.",
+        "Refrigerate until chilled."
+    ],
+    "ingredients": [
+        "1 teaspoon butter",
+        "1 teaspoon white sugar",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1/2 cup unsweetened shredded coconut",
+        "2 eggs",
+        "1 pinch finely grated Parmesan cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Bom-Bocado (Egg Custard)",
+    "url": "http://allrecipes.com/recipe/254349/brazilian-bom-bocado-egg-custard/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-broa-corn-bread.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-broa-corn-bread.json
new file mode 100644
index 000000000..9dc9064e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-broa-corn-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.",
+        "Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.",
+        "Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "1 cup cornmeal",
+        "1 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "2 eggs",
+        "1 cup milk, at room temperature",
+        "1/4 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Broa (Corn Bread)",
+    "url": "http://allrecipes.com/recipe/254375/brazilian-broa-corn-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-carrot-cake.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-carrot-cake.json
new file mode 100644
index 000000000..2457f0c18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-carrot-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.",
+        "Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.",
+        "Bake in preheated oven until top springs back when lightly touched, about 40 minutes.",
+        "Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top."
+    ],
+    "ingredients": [
+        "3 large carrots, peeled and thinly sliced",
+        "4 eggs",
+        "1 cup cooking oil",
+        "2 cups white sugar",
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "2 tablespoons butter or margarine",
+        "1 cup white sugar",
+        "1 cup instant hot chocolate mix",
+        "3/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Carrot Cake",
+    "url": "http://allrecipes.com/recipe/149480/brazilian-carrot-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-cheese-bread-pao-de-queijo.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-cheese-bread-pao-de-queijo.json
new file mode 100644
index 000000000..203847052
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-cheese-bread-pao-de-queijo.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.",
+        "Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.",
+        "Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil or butter",
+        "1/3 cup water",
+        "1/3 cup milk or soy milk",
+        "1 teaspoon salt",
+        "2 cups tapioca flour",
+        "2 teaspoons minced garlic",
+        "2/3 cup freshly grated Parmesan cheese",
+        "2 beaten eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Cheese Bread (Pao de Queijo)",
+    "url": "http://allrecipes.com/recipe/98554/brazilian-cheese-bread-pao-de-queijo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-cheese-puffs-pao-de-queijo.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-cheese-puffs-pao-de-queijo.json
new file mode 100644
index 000000000..c1daf393a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-cheese-puffs-pao-de-queijo.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C).",
+        "Combine the canola oil, water, and salt in a saucepan and bring to a boil. Place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into mini-muffin tins.",
+        "Place on middle rack of the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Bake until slightly golden, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup canola oil",
+        "1/4 cup water",
+        "1 teaspoon salt",
+        "1 cup tapioca starch",
+        "1 egg",
+        "1/3 cup plain yogurt",
+        "1/2 cup grated Parmesan cheese",
+        "1/2 cup grated mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Cheese Puffs (Pao de Queijo)",
+    "url": "http://allrecipes.com/recipe/185470/brazilian-cheese-puffs-pao-de-queijo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-cheese-rolls-pao-de-queijo.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-cheese-rolls-pao-de-queijo.json
new file mode 100644
index 000000000..682c35067
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-cheese-rolls-pao-de-queijo.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet",
+        "Place tapioca starch and salt in a large bowl.",
+        "Bring vegetable oil, water, and milk to a boil over medium heat until a white foam appears. Pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes. Mix eggs and Parmesan cheese into dough. Shape dough into 1 1/2-inch balls and place on prepared baking sheet.",
+        "Bake in preheated oven until rolls are browned, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "2 cups tapioca starch",
+        "1 teaspoon salt (optional)",
+        "1/2 cup vegetable oil",
+        "1/3 cup water",
+        "1/3 cup milk",
+        "2 eggs",
+        "6 ounces shredded Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Cheese Rolls (Pao de Queijo)",
+    "url": "http://allrecipes.com/recipe/221430/brazilian-cheese-rolls-pao-de-queijo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-a-mineira.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-a-mineira.json
new file mode 100644
index 000000000..70d4d32fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-a-mineira.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Whisk vinegar, garlic, and paprika together in a large bowl. Add chicken and turn to coat. Let marinate in the refrigerate, at least 1 hour.",
+        "Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until golden, about 5 minutes. Add chicken, discarding marinade; cook until browned, about 5 minutes per side.",
+        "Stir tomatoes, bay leaves, and salt into the skillet. Add a little water to prevent sticking. Reduce heat to medium and cook, adding water to thin sauce as needed, until chicken is tender, about 40 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup vinegar",
+        "1 tablespoon chopped garlic",
+        "2 teaspoons paprika",
+        "8 skin-on chicken thighs, trimmed",
+        "1 tablespoon vegetable oil",
+        "3 large onions, diced",
+        "5 tomatoes, diced, or more to taste",
+        "2 bay leaves",
+        "1/2 teaspoon salt",
+        "2 tablespoons water, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Chicken A Mineira",
+    "url": "http://allrecipes.com/recipe/254359/brazilian-chicken-a-mineira/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-and-rice-with-olives-106216.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-and-rice-with-olives-106216.json
new file mode 100644
index 000000000..646c44519
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-and-rice-with-olives-106216.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; saut\u00e9 until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.",
+        "Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges."
+    ],
+    "ingredients": [
+        "1 pound skinless boneless chicken thighs, cut into 1/2-inch-wide strips",
+        "1/4 cup olive oil",
+        "4 garlic cloves, finely chopped",
+        "1 teaspoon grated orange peel",
+        "1 cup water",
+        "1/2 cup orange juice",
+        "1 cup yellow rice mix with seasoning packet (from 8-ounce box)",
+        "1/2 cup (packed) pimiento-stuffed Spanish olives, halved",
+        "1 cup chopped fresh cilantro",
+        "Orange wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Olive",
+        "Poultry",
+        "Rice",
+        "Saut\u00e9",
+        "Dinner",
+        "Winter",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brazilian Chicken and Rice with Olives",
+    "url": "http://www.epicurious.com/recipes/food/views/brazilian-chicken-and-rice-with-olives-106216"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-stew-galinha-ensop.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-stew-galinha-ensop.json
new file mode 100644
index 000000000..6986ac3e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-stew-galinha-ensop.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.",
+        "Transfer browned chicken to a plate. Remove skin.",
+        "Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3820452.jpg",
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 tablespoon white sugar",
+        "2 pounds bone-in, skin-on chicken thighs, or more to taste",
+        "1 tablespoon salt",
+        "1 teaspoon ground black pepper",
+        "1 large onion, chopped",
+        "1/2 (14.5 ounce) can petite diced tomatoes, or more to taste",
+        "1 cup chicken broth, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Chicken Stew (Galinha Ensopada)",
+    "url": "http://allrecipes.com/recipe/254361/brazilian-chicken-stew-galinha-ensop/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-stroganoff.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-stroganoff.json
new file mode 100644
index 000000000..8683d78df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-stroganoff.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat 2 tablespoons olive oil in a skillet over medium-low heat. Place onions to the skillet; cook and stir until the onions are soft, 5 to 7 minutes. Add mushrooms and garlic; cook and stir until mushrooms are soft, 7 to 10 minutes. Pour the mushroom mixture into a bowl.",
+        "Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place chicken in the skillet; cook until the chicken is golden brown and no longer pink in the center, 7 to 10 minutes per side. Stir the mushroom mixture in with the chicken and season with salt and pepper. Add tomatoes; cook and stir until tomato juice begins to simmer, 5 to 7 minutes. Stir in table cream; simmer until flavors are combined, 1 to 3 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil, divided",
+        "1 onion, thinly sliced",
+        "3 cups mushrooms, sliced",
+        "2 cloves garlic cloves, crushed",
+        "2 skinless, boneless chicken breasts, thinly sliced",
+        "salt and ground black pepper to taste",
+        "1 (14.5 ounce) can stewed tomatoes, blended",
+        "1 (7.6 ounce) can table cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Chicken Stroganoff",
+    "url": "http://allrecipes.com/recipe/254357/brazilian-chicken-stroganoff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-with-coconut-milk.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-with-coconut-milk.json
new file mode 100644
index 000000000..77a978096
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-chicken-with-coconut-milk.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.",
+        "Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.",
+        "Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley."
+    ],
+    "ingredients": [
+        "1 teaspoon ground cumin",
+        "1 teaspoon ground cayenne pepper",
+        "1 teaspoon ground turmeric",
+        "1 teaspoon ground coriander",
+        "4 skinless, boneless chicken breast halves",
+        "salt and pepper to taste",
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "1 tablespoon minced fresh ginger",
+        "2 jalapeno peppers, seeded and chopped",
+        "2 cloves garlic, minced",
+        "3 tomatoes, seeded and chopped",
+        "1 (14 ounce) can light coconut milk",
+        "1 bunch chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Chicken with Coconut Milk",
+    "url": "http://allrecipes.com/recipe/58647/brazilian-chicken-with-coconut-milk/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-christmas-rice.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-christmas-rice.json
new file mode 100644
index 000000000..f083a9bf7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-christmas-rice.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Soak raisins in a bowl of hot water until soft, 5 to 10 minutes. Drain.",
+        "Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 5 minutes. Stir in raisins, rice, and salt; cook and stir until rice is coated with oil, about 3 minutes.",
+        "Pour boiling water and Champagne into the saucepan. Cover and cook until liquid is absorbed and rice is tender, about 20 minutes.",
+        "Place dried apricots in a small saucepan and cover with water. Bring to a boil; simmer until soft, about 5 minutes. Drain and cool slightly, about 5 minutes. Cut into strips.",
+        "Place grated carrot in a small bowl and cover with boiling water. Season with salt. Let soak until softened, about 5 minutes. Drain.",
+        "Melt butter in a saucepan over medium heat. Stir in apricot strips and sun-dried tomatoes; cook for 2 minutes.",
+        "Fold apricot strips and sun-dried tomatoes into the cooked rice. Pile rice onto a serving platter; garnish with grated carrot."
+    ],
+    "ingredients": [
+        "1 cup Thompson seedless raisins",
+        "3 tablespoons extra-virgin olive oil",
+        "1 onion, chopped",
+        "2 cloves garlic, minced",
+        "1 3/4 cups uncooked white rice",
+        "salt to taste",
+        "2 cups boiling water",
+        "1 cup Champagne",
+        "3/4 cup dried apricots",
+        "1 carrot, peeled and grated",
+        "1 tablespoon butter",
+        "6 tablespoons chopped sun-dried tomatoes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Christmas Rice",
+    "url": "http://allrecipes.com/recipe/256241/brazilian-christmas-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-coffee-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-coffee-cookies.json
new file mode 100644
index 000000000..6eeb3a9c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-coffee-cookies.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.",
+        "Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.",
+        "Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.",
+        "Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.",
+        "Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned."
+    ],
+    "ingredients": [
+        "1/3 cup shortening",
+        "1/2 cup packed brown sugar",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1 1/2 teaspoons vanilla extract",
+        "1 tablespoon milk",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon baking powder",
+        "2 tablespoons instant coffee powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Coffee Cookies",
+    "url": "http://allrecipes.com/recipe/11292/brazilian-coffee-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-collard-greens-239950.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-collard-greens-239950.json
new file mode 100644
index 000000000..25e693bcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-collard-greens-239950.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.",
+        "Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes."
+    ],
+    "ingredients": [
+        "1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise",
+        "3 garlic cloves",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Leafy Green",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Healthy",
+        "Collard Greens",
+        "Gourmet",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brazilian Collard Greens",
+    "url": "http://www.epicurious.com/recipes/food/views/brazilian-collard-greens-239950"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-collards.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-collards.json
new file mode 100644
index 000000000..68e819bc9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-collards.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.",
+        "Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.",
+        "Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2."
+    ],
+    "ingredients": [
+        "1/2 pound peppered bacon, diced",
+        "1 onion, chopped",
+        "2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces",
+        "1 cup chicken stock",
+        "1 teaspoon cayenne pepper",
+        "2 tablespoons red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Collards",
+    "url": "http://allrecipes.com/recipe/81384/brazilian-collards/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-crab-cakes-casquinha-de-si.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-crab-cakes-casquinha-de-si.json
new file mode 100644
index 000000000..88d1e87a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-crab-cakes-casquinha-de-si.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Stir in tomatoes, green bell pepper, parsley, and green onions; cook until slightly softened, 3 to 5 minutes. Add crabmeat; cook until flavors combine, about 20 minutes.",
+        "Pour coconut milk and palm oil into the skillet. Cook until slightly reduced, 3 to 5 minutes. Stir in bread crumbs to give mixture a paste-like consistency. Season with hot pepper sauce, salt, and black pepper.",
+        "Stuff scallops shells with the crab mixture. Sprinkle Parmesan cheese on top. Arrange on a baking sheet.",
+        "Bake in the preheated oven until golden brown, about 12 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "1 clove garlic, minced",
+        "2 tomatoes - peeled, seeded, and chopped",
+        "1 green bell pepper, chopped",
+        "2 tablespoons chopped parsley, or to taste",
+        "2 green onions, chopped, or to taste",
+        "1 pound lump crabmeat, picked over for pieces of shell",
+        "1 1/2 cups coconut milk",
+        "1 tablespoon palm oil (optional)",
+        "2 tablespoons bread crumbs",
+        "1 dash hot pepper sauce, or to taste",
+        "salt and ground black pepper to taste",
+        "clean scallop shells",
+        "1/4 cup grated Parmesan cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Crab Cakes (Casquinha de Siri)",
+    "url": "http://allrecipes.com/recipe/254750/brazilian-crab-cakes-casquinha-de-si/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-crispy-cheese-bread.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-crispy-cheese-bread.json
new file mode 100644
index 000000000..ea0cbdec5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-crispy-cheese-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Pour tapioca flour into a medium sized bowl.",
+        "Combine water, oil, and salt in a saucepan and bring to boil. Pour oil mixture into flour mixture; stir with a wooden spoon until batter is combined. Let cool slightly. Fold in egg, yogurt, Parmesan cheese into batter.",
+        "Grease hands with oil and form the batter into 12 balls; arrange on a nonstick baking sheet.",
+        "Reduce oven heat to 350 degrees F (175 degrees C).",
+        "Bake in the preheated oven until toothpick inserted in the center comes out clean, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 2/3 cups tapioca flour",
+        "6 tablespoons water",
+        "1/4 cup oil",
+        "1 pinch salt",
+        "1 egg, beaten",
+        "6 tablespoons plain yogurt",
+        "1/2 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Crispy Cheese Bread",
+    "url": "http://allrecipes.com/recipe/254352/brazilian-crispy-cheese-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-fish-stew-238413.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-fish-stew-238413.json
new file mode 100644
index 000000000..0628878a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-fish-stew-238413.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.",
+        "Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.",
+        "Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.",
+        "Serve stew over soft manioc polenta ."
+    ],
+    "ingredients": [
+        "8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)",
+        "1/4 cup fresh lime juice",
+        "1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes",
+        "2 tablespoons finely chopped garlic (3 cloves)",
+        "2 teaspoons salt",
+        "1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment",
+        "1 1/2 pound tomatoes, cut into 1/2-inch cubes",
+        "1 large onion, chopped",
+        "1/2 cup chopped green bell pepper",
+        "1/3 cup chopped yellow bell pepper",
+        "2 yellow plantains, peeled and each cut diagonally into 8 pieces",
+        "1/2 cup finely chopped fresh cilantro",
+        "1/4 cup finely chopped fresh flat-leaf parsley",
+        "1/4 cup extra-virgin olive oil",
+        "Accompaniments: soft manioc polenta ; malagueta pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Fish",
+        "Herb",
+        "Onion",
+        "Pepper",
+        "Tomato",
+        "Marinate",
+        "Dinner",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brazilian Fish Stew (_Moqueca Capixaba_)",
+    "url": "http://www.epicurious.com/recipes/food/views/brazilian-fish-stew-238413"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-fish-stew.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-fish-stew.json
new file mode 100644
index 000000000..12988a4fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-fish-stew.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.",
+        "Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons lime juice",
+        "1 tablespoon ground cumin",
+        "1 tablespoon paprika",
+        "2 teaspoons minced garlic",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "1 1/2 pounds tilapia fillets, cut into chunks",
+        "2 tablespoons olive oil",
+        "2 onions, chopped",
+        "4 large bell peppers, sliced",
+        "1 (16 ounce) can diced tomatoes, drained",
+        "1 (16 ounce) can coconut milk",
+        "1 bunch fresh cilantro, chopped (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Fish Stew",
+    "url": "http://allrecipes.com/recipe/190412/brazilian-fish-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-garlic-sauce-molho-de-alho.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-garlic-sauce-molho-de-alho.json
new file mode 100644
index 000000000..b24aca65f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-garlic-sauce-molho-de-alho.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat butter in a large saucepan over medium heat. Add garlic; cook and stir until the garlic is a light brown, about 2 minutes. Mix in flour; cook and stir until the garlic mixture is a light blonde color, 2 to 3 minutes. Stir in milk a little at a time until combined, 1 to 2 minutes. Add mayonnaise, salt, pepper, and oregano; cook and stir until sauce is smooth and evenly warmed, about 5 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "5 cloves garlic, minced",
+        "2 tablespoons all-purpose flour",
+        "1 cup milk",
+        "1/2 cup mayonnaise",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon oregano"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Garlic Sauce (Molho de Alho)",
+    "url": "http://allrecipes.com/recipe/254360/brazilian-garlic-sauce-molho-de-alho/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-grilled-pineapple.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-grilled-pineapple.json
new file mode 100644
index 000000000..4d433ac64
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-grilled-pineapple.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.",
+        "Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1 pineapple - peeled, cored, and cut into 6 wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Grilled Pineapple",
+    "url": "http://allrecipes.com/recipe/235932/brazilian-grilled-pineapple/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-grilled-salmon-with-mango-s.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-grilled-salmon-with-mango-s.json
new file mode 100644
index 000000000..d35cc775a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-grilled-salmon-with-mango-s.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place cedar plank on a rimmed baking sheet. Cover with water. Let soak, at least 4 hours. Drain; rub one side with 1 teaspoon vegetable oil.",
+        "Combine mangoes, onion, cilantro, jalapeno pepper, lime juice, olive oil, orange juice, salt, and pepper in a large bowl; mix thoroughly.",
+        "Season salmon with salt and pepper. Place on the oiled side of the cedar plank and cover with mango mixture.",
+        "Turn the burners on one side of an outdoor grill to high heat, and the other side to low heat.",
+        "Transfer cedar plank to the side of the grill preheated to low heat. Close grill and cook, checking often and spraying plank with water if needed, until salmon flakes easily with a fork, 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 cedar plank",
+        "1 teaspoon vegetable oil",
+        "2 large ripe mangoes, finely chopped",
+        "1 red onion, chopped",
+        "1 small bunch cilantro, coarsely chopped",
+        "1 jalapeno pepper with seeds, chopped, or more to taste",
+        "1/2 lime, juiced",
+        "1 splash olive oil",
+        "1 splash orange juice",
+        "1 pinch salt and ground black pepper to taste",
+        "1 (1.5 pound) skin-on salmon fillet"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Grilled Salmon With Mango Salsa",
+    "url": "http://allrecipes.com/recipe/254751/brazilian-grilled-salmon-with-mango-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-lemonade.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-lemonade.json
new file mode 100644
index 000000000..4a1ee43eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-lemonade.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.",
+        "Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice."
+    ],
+    "ingredients": [
+        "2 limes",
+        "1/2 cup sugar",
+        "3 tablespoons sweetened condensed milk",
+        "3 cups water",
+        "ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Lemonade",
+    "url": "http://allrecipes.com/recipe/54083/brazilian-lemonade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-milk-pudding.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-milk-pudding.json
new file mode 100644
index 000000000..e7ab18a0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-milk-pudding.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place sugar in a saucepan over medium heat. Cook, stirring frequently, until sugar melts into a golden caramel, about 10 minutes. Pour into a ring mold, tilting to coat the bottom evenly.",
+        "Pour condensed milk into a blender. Fill the empty can with milk and pour in, twice. Add eggs. Blend until smooth, about 30 seconds. Pour over caramel in the mold.",
+        "Place mold in a larger baking pan. Fill baking pan with hot water to a depth of 1 inch to make a water bath.",
+        "Bake pudding in the preheated oven until set and firm to the touch, 60 to 90 minutes. Remove mold from the water bath and let cool to room temperature, about 1 hour. Unmold pudding carefully onto a plate and chill before serving, about 3 hours."
+    ],
+    "ingredients": [
+        "3 tablespoons white sugar",
+        "1 (14 ounce) can sweetened condensed milk",
+        "28 fluid ounces milk",
+        "3 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Milk Pudding",
+    "url": "http://allrecipes.com/recipe/254351/brazilian-milk-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-passion-fruit-mousse-marac.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-passion-fruit-mousse-marac.json
new file mode 100644
index 000000000..08ee006d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-passion-fruit-mousse-marac.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.",
+        "In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour."
+    ],
+    "ingredients": [
+        "8 passion fruits",
+        "1 tablespoon white sugar",
+        "1 (14 ounce) can sweetened condensed milk",
+        "2 cups cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Passion Fruit Mousse (Maracuja)",
+    "url": "http://allrecipes.com/recipe/47436/brazilian-passion-fruit-mousse-marac/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-rice.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-rice.json
new file mode 100644
index 000000000..4a7f51699
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-rice.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add rice and mix until clumps form.",
+        "Stir water, cilantro, salt, and lemon juice into the saucepan. Simmer uncovered until most of the water has been absorbed, about 10 minutes. Reduce heat, cover, and cook until rice is tender, 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1/4 onion, diced",
+        "2 cloves garlic, minced",
+        "1 cup rice",
+        "2 cups water",
+        "4 sprigs fresh cilantro",
+        "1 teaspoon salt",
+        "3 drops lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Rice",
+    "url": "http://allrecipes.com/recipe/254354/brazilian-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-stroganoff.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-stroganoff.json
new file mode 100644
index 000000000..cd7f59ad8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-stroganoff.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place beef into a bowl; cover with vinegar and salt.",
+        "Heat oil in a large skillet over medium-high heat; cook and stir onion until softened, 3 to 5 minutes. Add meat to the onions; cook and stir until onions are soft and meat has begun to brown, about 5 minutes.",
+        "Mix corn, peas, and mushrooms into the skillet; cook and stir until flavors combine, about 10 minutes. Stir in tomato sauce and cream. Cook and stir until meat is cooked through and a salmon pink color, about 3 minutes. Season with salt."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7623883.jpg",
+    "ingredients": [
+        "1 pound stew beef, tenderized and diced",
+        "\u00bd teaspoon vinegar",
+        "salt to taste",
+        "1 teaspoon oil, or as needed",
+        "1  onion, diced",
+        "1 (15 ounce) can corn, drained",
+        "1 (15 ounce) can sweet peas, drained",
+        "1 (4.5 ounce) can mushrooms, drained and diced",
+        "1 (6 ounce) can tomato sauce",
+        "\u00bd quart heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Stroganoff",
+    "url": "http://allrecipes.com/recipe/254353/brazilian-stroganoff/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-style-barbecued-steak-with-a-garlicky-marinade-and-dipping-sauce-107672.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-barbecued-steak-with-a-garlicky-marinade-and-dipping-sauce-107672.json
new file mode 100644
index 000000000..2a0eb5488
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-barbecued-steak-with-a-garlicky-marinade-and-dipping-sauce-107672.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.",
+        "To cook the steaks, prepare a medium-hot grill.",
+        "Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)",
+        "Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side."
+    ],
+    "ingredients": [
+        "1 recipe Chimichurri Rojo",
+        "Two 1-pound skirt steaks",
+        "1/4 cup assorted olives, pitted and chopped",
+        "1 tablespoon minced Italian parsley leaves",
+        "Kosher salt and freshly toasted and ground black pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Garlic",
+        "Marinate",
+        "Fall",
+        "Grill/Barbecue"
+    ],
+    "title": "Brazilian-Style Barbecued Steak with a Garlicky Marinade and Dipping Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/brazilian-style-barbecued-steak-with-a-garlicky-marinade-and-dipping-sauce-107672"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-style-beef-ribs.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-beef-ribs.json
new file mode 100644
index 000000000..48e5e3e7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-beef-ribs.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C).",
+        "Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.",
+        "Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings."
+    ],
+    "ingredients": [
+        "1 (3 pound) rack of whole beef ribs (not short ribs)",
+        "2 tablespoons sea salt, or more if needed",
+        "3/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian-Style Beef Ribs",
+    "url": "http://allrecipes.com/recipe/216819/brazilian-style-beef-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-style-carrot-cake-with-choc.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-carrot-cake-with-choc.json
new file mode 100644
index 000000000..3cddf0963
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-carrot-cake-with-choc.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.",
+        "Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.",
+        "Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.",
+        "Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "3 eggs",
+        "1/2 cup vegetable oil",
+        "3 carrots, quartered",
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "Chocolate Sauce:",
+        "1/2 cup white sugar",
+        "1/2 cup cocoa powder",
+        "6 tablespoons milk",
+        "2 tablespoons unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian-Style Carrot Cake with Chocolate Sauce",
+    "url": "http://allrecipes.com/recipe/254749/brazilian-style-carrot-cake-with-choc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-style-chocolate-pudding.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-chocolate-pudding.json
new file mode 100644
index 000000000..33dbae1ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-chocolate-pudding.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Blend sweetened condensed milk, eggs, hot chocolate mix, and shredded coconut together in a blender until smooth and creamy. Pour mixture into a microwave-safe bowl; cook in the microwave on high until pudding starts to set, 10 to 12 minutes. Let cool before serving."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "3 eggs",
+        "3 tablespoons hot chocolate mix (such as Nestle\u00ae)",
+        "3 tablespoons shredded coconut (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Style Chocolate Pudding",
+    "url": "http://allrecipes.com/recipe/235934/brazilian-style-chocolate-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-style-collard-greens-231505.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-collard-greens-231505.json
new file mode 100644
index 000000000..0206189f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-collard-greens-231505.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/8 inch wide) with a sharp knife. Repeat with remaining leaves.",
+        "Heat 2 teaspoons oil in a heavy 12-inch skillet over moderate heat until hot but not smoking, then cook half of collards, tossing, until just tender and bright green, about 1 minute, and transfer to a serving dish. Cook remaining collards in remaining 2 teaspoons oil in same manner, then toss all of collards with salt and pepper. Serve immediately."
+    ],
+    "ingredients": [
+        "2 1/2 pounds collard greens, leaves halved lengthwise and stems and center ribs discarded",
+        "4 teaspoons olive oil",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "Low/No Sugar",
+        "Vegan",
+        "Collard Greens",
+        "Gourmet",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brazilian-Style Collard Greens",
+    "url": "http://www.epicurious.com/recipes/food/views/brazilian-style-collard-greens-231505"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-style-flan-pudim-de-leite.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-flan-pudim-de-leite.json
new file mode 100644
index 000000000..ddc4a961c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-flan-pudim-de-leite.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.",
+        "Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil.  Line a roasting pan with a damp kitchen towel.  Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.",
+        "Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft.  Allow flan to cool before unmolding onto a plate. Refrigerate before serving."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "4 eggs, separated",
+        "1 (14 ounce) can sweetened condensed milk",
+        "3/4 cup milk, plus",
+        "2 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Style Flan (Pudim de Leite Condensado)",
+    "url": "http://allrecipes.com/recipe/202261/brazilian-style-flan-pudim-de-leite/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-style-moist-coconut-cake.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-moist-coconut-cake.json
new file mode 100644
index 000000000..3ab030077
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-moist-coconut-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.",
+        "Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.",
+        "Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.",
+        "When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "3 egg whites",
+        "2 1/2 cups white sugar",
+        "3 egg yolks",
+        "1 cup orange juice",
+        "1 3/4 cups milk",
+        "1 (14 ounce) can coconut milk",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 cup flaked coconut"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian-Style Moist Coconut Cake",
+    "url": "http://allrecipes.com/recipe/149479/brazilian-style-moist-coconut-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-style-truffles.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-truffles.json
new file mode 100644
index 000000000..91c87dde1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-style-truffles.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine the condensed milk, butter, cocoa powder, vanilla and salt in a small saucepan. Place over medium heat and bring to a simmer, stirring constantly with a wooden spoon. Reduce the heat to medium-low and continue stirring until the mixture thickens and, when stirred, pulls away from the bottom of the pan, about 8 minutes. Remove from the heat and place the mixture in a bowl. Cover with plastic wrap and refrigerate until chilled all the way through, 2 hours.",
+        "Lightly butter your hands. Using a tablespoon or small scoop, scoop some of the truffle mixture into your hands and roll into a bite-size ball. Roll the truffle in one of the coatings and place on a plate. Continue with the remaining chocolate. Store the truffles in the refrigerator for up to a week."
+    ],
+    "ingredients": [
+        "One 14-ounce can sweetened condensed milk",
+        "2 tablespoons butter, plus more for your hands",
+        "2 tablespoons unsweetened cocoa powder",
+        "1/2 teaspoon pure vanilla extract",
+        "1/8 teaspoon fine salt",
+        "Mini chocolate chips, for coating",
+        "Rainbow sprinkles, for coating"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Candy Recipes and Ideas",
+        "Chocolate",
+        "Dessert"
+    ],
+    "title": "Brazilian-Style Truffles",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/brazilian-style-truffles"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-sweet-banana-and-rice-dish.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-sweet-banana-and-rice-dish.json
new file mode 100644
index 000000000..fafc15388
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-sweet-banana-and-rice-dish.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.",
+        "Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.",
+        "Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.",
+        "Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.",
+        "Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.",
+        "Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.",
+        "Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.",
+        "Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside."
+    ],
+    "ingredients": [
+        "2 cups lemon juice",
+        "1 cup white sugar",
+        "1 tablespoon butter",
+        "1 tablespoon rum",
+        "6 ripe bananas, halved lengthwise",
+        "7 cups water",
+        "3 1/2 cups brown rice",
+        "2 (15 ounce) cans black beans, drained",
+        "1 (14.5 ounce) can diced tomatoes",
+        "2 teaspoons vegetable oil",
+        "2 (4 ounce) links sausage",
+        "2 pinches dried dill",
+        "2 pinches dried basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Sweet Banana and Rice Dish",
+    "url": "http://allrecipes.com/recipe/254355/brazilian-sweet-banana-and-rice-dish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-white-rice.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-white-rice.json
new file mode 100644
index 000000000..901b074b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-white-rice.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the rice in a colander and rinse thoroughly with cold water; set aside.",
+        "Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "2 cups long-grain white rice",
+        "2 tablespoons minced onion",
+        "2 cloves garlic, minced",
+        "2 tablespoons vegetable oil",
+        "1 teaspoon salt",
+        "4 cups hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian White Rice",
+    "url": "http://allrecipes.com/recipe/144308/brazilian-white-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brazilian-whole-banana-pie.json b/serverless-fleets/data/input/inferencing/recipes/brazilian-whole-banana-pie.json
new file mode 100644
index 000000000..4ab86cb30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brazilian-whole-banana-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Sprinkle 3 tablespoons of brown sugar over the bottom of a small saucepan or skillet. Cook over medium heat until melted. Stir in water until sugar is completely dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a round baking dish or deep dish pie plate and spread to coat the bottom.",
+        "Make a layer of bananas on top of the melted sugar. In a medium bowl, stir together the whole wheat flour, wheat germ, oats and 1 cup of brown sugar. Mix in the margarine using your hands, pinching it into small pieces to make a crumbly dough. Sprinkle half of this over the bananas in the dish and pat down. Top with the remaining bananas and sprinkle with about half of the cinnamon. Spread the rest of the dough over the bananas and pat the pie smooth. Sprinkle remaining cinnamon over the top.",
+        "Bake for 45 minutes in the preheated oven, until the pie topping is toasted and a toothpick inserted into the center comes out clean."
+    ],
+    "ingredients": [
+        "3 tablespoons brown sugar",
+        "1/2 cup water",
+        "10 bananas, peeled and sliced lengthwise",
+        "2 cups whole wheat flour",
+        "2 cups toasted wheat germ",
+        "3 cups rolled oats",
+        "1 cup packed brown sugar",
+        "1 cup light margarine",
+        "1 tablespoon cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brazilian Whole Banana Pie",
+    "url": "http://allrecipes.com/recipe/104452/brazilian-whole-banana-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-and-butter-pickle-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/bread-and-butter-pickle-deviled-eggs.json
new file mode 100644
index 000000000..ca68befd3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-and-butter-pickle-deviled-eggs.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.",
+        "Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve."
+    ],
+    "ingredients": [
+        "6 hard-boiled eggs",
+        "1/4 cup mayonnaise",
+        "2 tablespoons sliced bread-and-butter pickles",
+        "1 tablespoon honey mustard, or more to taste",
+        "1/4 teaspoon ground black pepper",
+        "1 pinch paprika, or as needed (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread and Butter Pickle Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/223593/bread-and-butter-pickle-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-and-butter-pickles-i.json b/serverless-fleets/data/input/inferencing/recipes/bread-and-butter-pickles-i.json
new file mode 100644
index 000000000..8832c3ff2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-and-butter-pickles-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large pan, combine the onions, mustard seed, turmeric and celery seed.",
+        "In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.",
+        "Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/698933.jpg",
+    "ingredients": [
+        "6 small onions, sliced",
+        "1 teaspoon mustard seed",
+        "3/4 teaspoon ground turmeric",
+        "1 teaspoon celery seed",
+        "1 cup white sugar",
+        "3 cups distilled white vinegar",
+        "1/3 cup coarse salt",
+        "6 cucumbers, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread and Butter Pickles I",
+    "url": "http://allrecipes.com/recipe/20531/bread-and-butter-pickles-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-and-butter-pickles-ii.json b/serverless-fleets/data/input/inferencing/recipes/bread-and-butter-pickles-ii.json
new file mode 100644
index 000000000..4b41f6693
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-and-butter-pickles-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.",
+        "In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.",
+        "Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.",
+        "Transfer to sterile containers. Seal and chill in the refrigerator until serving."
+    ],
+    "ingredients": [
+        "25 cucumbers, thinly sliced",
+        "6 onions, thinly sliced",
+        "2 green bell peppers, diced",
+        "3 cloves garlic, chopped",
+        "1/2 cup salt",
+        "3 cups cider vinegar",
+        "5 cups white sugar",
+        "2 tablespoons mustard seed",
+        "1 1/2 teaspoons celery seed",
+        "1/2 teaspoon whole cloves",
+        "1 tablespoon ground turmeric"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread and Butter Pickles II",
+    "url": "http://allrecipes.com/recipe/21166/bread-and-butter-pickles-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-and-celery-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/bread-and-celery-stuffing.json
new file mode 100644
index 000000000..6d330c5c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-and-celery-stuffing.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Let bread slices air dry for 1 to 2 hours, then cut into cubes.",
+        "In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.",
+        "Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf sliced white bread",
+        "3/4 cup butter or margarine",
+        "1 onion, chopped",
+        "4 stalks celery, chopped",
+        "2 teaspoons poultry seasoning",
+        "salt and pepper to taste",
+        "1 cup chicken broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread and Celery Stuffing",
+    "url": "http://allrecipes.com/recipe/13693/bread-and-celery-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-baked-with-honey-and-cream-106080.json b/serverless-fleets/data/input/inferencing/recipes/bread-baked-with-honey-and-cream-106080.json
new file mode 100644
index 000000000..8168f9069
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-baked-with-honey-and-cream-106080.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Cut off top and bottom crusts from bread loaf, leaving a 9- by 2-inch thick round with crusts on sides. Butter cut sides of bread and transfer to a shallow baking pan. Bake in middle of oven, turning over once, until lightly toasted, about 20 minutes.",
+        "Stir together honey and lemon juice, then spread on top of hot bread. Spread evenly with cr\u00e8me fra\u00eeche, then let stand 10 minutes. Bake in middle of oven until golden, about 20 minutes. Serve hot or warm, cut into wedges."
+    ],
+    "ingredients": [
+        "1 (9-inch) fresh round loaf country bread (at least 3 inches high; preferably sourdough)",
+        "2 tablespoons unsalted butter, well softened",
+        "1/2 cup mild honey",
+        "1 1/2 tablespoons fresh lemon juice",
+        "1 cup cr\u00e8me fra\u00eeche"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Dairy",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Winter",
+        "Honey",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bread Baked with Honey and Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/bread-baked-with-honey-and-cream-106080"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-boat-pasta-bake.json b/serverless-fleets/data/input/inferencing/recipes/bread-boat-pasta-bake.json
new file mode 100644
index 000000000..7b8649dad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-boat-pasta-bake.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir sausage, onion, garlic pepper, and 1 tablespoon Italian seasoning in the hot skillet until browned and crumbly, about 10 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Cook gemelli pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 12 minutes. Drain.",
+        "Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.",
+        "Melt butter in a small saucepan over medium heat; stir in garlic powder until butter is melted and garlic is fragrant, 2 to 3 minutes.",
+        "Cut the top portion out of the Vienna bread, forming a boat-shape. Brush garlic butter over the opening in the bread and place on the prepared baking sheet.",
+        "Bake in the preheated oven until bread is toasted, about 10 minutes.",
+        "Combine sausage mixture, marinara sauce, tomatoes, pasta, and half of the mozzarella cheese in a large bowl. Add more marinara sauce if mixture is dry, but not so much that the mixture is too wet. Fill bread \"boat\" with sausage mixture and top with the remaining mozzarella cheese and 1 teaspoon Italian seasoning.",
+        "Bake in the preheated oven until cheese is melted and pasta is hot, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground sausgae",
+        "1 red onion, chopped",
+        "1 tablespoon garlic pepper",
+        "1 tablespoon Italian seasoning",
+        "1/4 (16 ounce) package gemelli pasta",
+        "1/4 cup butter",
+        "1 pinch garlic powder, or to taste",
+        "1 (1 pound) loaf Vienna bread",
+        "1 cup marinara sauce, or more as needed",
+        "7 ounces diced tomatoes",
+        "1 cup shredded mozzarella cheese",
+        "1/2 teaspoon Italian seasoning, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Boat Pasta Bake",
+    "url": "http://allrecipes.com/recipe/256987/bread-boat-pasta-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-bowls-i.json b/serverless-fleets/data/input/inferencing/recipes/bread-bowls-i.json
new file mode 100644
index 000000000..e6f10e047
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-bowls-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small mixing bowl, dissolve yeast and sugar  in warm water. Let stand until creamy, about 10 minutes.",
+        "In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.",
+        "Place into a lightly oiled bowl, and turn to coat the whole surface with oil.  Cover, and let rise in a warm place until doubled, about 45 minutes.",
+        "Punch down the dough, and let rest 10 minutes.  Divide into 4 balls. Place on cookie sheets, and flatten into disks.  Cover and let rise until doubled, about 30 minutes.  Preheat oven to 375 degrees F (190 degrees C).",
+        "Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes.  When done bread should sound hollow when thumped on bottom.  Remove from oven, and let cool.",
+        "Cut a circle out of the top of each loaf, and remove that part of the crust.  Either remove the soft bread beneath, or compress it to form a bowl."
+    ],
+    "ingredients": [
+        "2 (.25 ounce) packages active dry yeast",
+        "1 tablespoon white sugar",
+        "1 3/4 cups warm water (110 degrees F)",
+        "2 cups whole wheat flour",
+        "2 cups bread flour",
+        "2 teaspoons salt",
+        "1 egg white",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Bowls I",
+    "url": "http://allrecipes.com/recipe/6979/bread-bowls-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-bowls-ii.json b/serverless-fleets/data/input/inferencing/recipes/bread-bowls-ii.json
new file mode 100644
index 000000000..5bd1342b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-bowls-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Thaw bread dough.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Divide bread dough into fourths. Roll each fourth into an 8 inch circle.",
+        "Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a \"hem\" to make a bowl rim.",
+        "Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 pound frozen bread dough, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Bowls II",
+    "url": "http://allrecipes.com/recipe/7088/bread-bowls-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-crust-zucchini-quiche.json b/serverless-fleets/data/input/inferencing/recipes/bread-crust-zucchini-quiche.json
new file mode 100644
index 000000000..b0b5c8686
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-crust-zucchini-quiche.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.",
+        "In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes.  Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.",
+        "In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese.  Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.",
+        "Bake 30 minutes in the preheated oven, until firm in center."
+    ],
+    "ingredients": [
+        "3 slices whole wheat bread",
+        "1 tablespoon butter, softened",
+        "2 cups sliced zucchini",
+        "1 large tomato, chopped",
+        "1 teaspoon dried oregano",
+        "2 tablespoons whole wheat flour",
+        "1 cup low-fat cottage cheese",
+        "2 eggs, beaten",
+        "3/4 cup nonfat plain yogurt",
+        "1/3 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Crust Zucchini Quiche",
+    "url": "http://allrecipes.com/recipe/13927/bread-crust-zucchini-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-dipping-oil.json b/serverless-fleets/data/input/inferencing/recipes/bread-dipping-oil.json
new file mode 100644
index 000000000..294990e83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-dipping-oil.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture."
+    ],
+    "ingredients": [
+        "2 cups olive oil",
+        "1 tablespoon dried basil",
+        "1 tablespoon dried parsley",
+        "1 tablespoon minced garlic",
+        "1 teaspoon dried thyme",
+        "1 teaspoon dried oregano",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon dried crushed rosemary",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon crushed red pepper, or to taste",
+        "1/2 teaspoon lemon juice",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Dipping Oil",
+    "url": "http://allrecipes.com/recipe/218993/bread-dipping-oil/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-dressing-with-dried-apricots-pistachios-and-mint-108824.json b/serverless-fleets/data/input/inferencing/recipes/bread-dressing-with-dried-apricots-pistachios-and-mint-108824.json
new file mode 100644
index 000000000..b25fa8dd7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-dressing-with-dried-apricots-pistachios-and-mint-108824.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Butter 8x8x2-inch glass baking dish. Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add onions and saut\u00e9 until translucent, about 8 minutes. Transfer to large bowl. Mix in bread cubes, pomegranate seeds, apricots, pistachios, mint, lemon peel, salt, and pepper. Add broth and toss to blend. Transfer to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.)",
+        "Preheat oven to 350\u00b0F. Bake dressing uncovered until heated through and browned on top, about 40 minutes."
+    ],
+    "ingredients": [
+        "6 tablespoons unsalted butter",
+        "3 cups chopped onions",
+        "6 cups (packed) 3/4-inch cubes crustless country-style white bread (from one 1-pound loaf)",
+        "1 cup pomegranate seeds or 3/4 cup dried cranberries",
+        "3/4 cup diced dried apricots (about 4 1/2 ounces)",
+        "1/2 cup pistachios (about 2 ounces)",
+        "1/2 cup coarsely chopped fresh mint",
+        "1 tablespoon grated lemon peel",
+        "1 1/4 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "3/4 cup giblet broth (reserved from Roast Turkey with Pomegranate Glaze ) or low-salt chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Stuffing/Dressing",
+        "Apricot",
+        "Mint",
+        "Pistachio",
+        "Fall",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bread Dressing with Dried Apricots, Pistachios, and Mint",
+    "url": "http://www.epicurious.com/recipes/food/views/bread-dressing-with-dried-apricots-pistachios-and-mint-108824"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/bread-dumplings.json
new file mode 100644
index 000000000..54d900e92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-dumplings.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Slice rolls finely and soak in milk, until moist but not soggy.",
+        "Melt butter in a small skillet and saute ham with onion and parsley.",
+        "Fill a large saucepan with salted water and bring to a boil.   Meanwhile, add eggs, salt, pepper and nutmeg to bread/milk mixture and combine with ham/onion saute.  Mix well and shape into dumplings.",
+        "Cook in salted water for 20 minutes and serve immediately."
+    ],
+    "ingredients": [
+        "10 white dinner rolls",
+        "2 cups lukewarm milk",
+        "1 tablespoon butter",
+        "1/2 cup diced cooked ham",
+        "1 small onion, chopped",
+        "1 tablespoon chopped parsley",
+        "3 eggs, lightly beaten",
+        "salt and pepper to taste",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Dumplings",
+    "url": "http://allrecipes.com/recipe/18887/bread-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-in-a-bag.json b/serverless-fleets/data/input/inferencing/recipes/bread-in-a-bag.json
new file mode 100644
index 000000000..9a7359934
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-in-a-bag.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.",
+        "In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.",
+        "Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.",
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Bake the bread for 35 minutes in the preheated oven, until golden brown."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour, divided",
+        "3 tablespoons white sugar",
+        "1 (.25 ounce) package rapid rise yeast",
+        "1 cup warm water",
+        "3 tablespoons non-fat dry milk",
+        "3 tablespoons olive oil",
+        "1 1/2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread in a Bag",
+    "url": "http://allrecipes.com/recipe/85114/bread-in-a-bag/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-almond-bread.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-almond-bread.json
new file mode 100644
index 000000000..1bc0c044f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-almond-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine water, almond oil, salt, honey, almond flour, whole wheat flour, vital wheat gluten, xanthan gum, and yeast, respectively in a bread machine. Follow manufacturers' instructions for a 2-pound loaf."
+    ],
+    "ingredients": [
+        "1 1/4 cups water",
+        "4 teaspoons almond oil",
+        "1 teaspoon salt",
+        "1/4 cup honey",
+        "1 cup almond flour",
+        "2 cups whole wheat flour",
+        "1/4 cup vital wheat gluten",
+        "1 teaspoon xanthan gum",
+        "1 (.25 ounce) package dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Almond Bread",
+    "url": "http://allrecipes.com/recipe/239620/bread-machine-almond-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-bagels.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-bagels.json
new file mode 100644
index 000000000..f358001bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-bagels.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.",
+        "When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.",
+        "Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.",
+        "Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.",
+        "Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned."
+    ],
+    "ingredients": [
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "1 1/2 teaspoons salt",
+        "2 tablespoons white sugar",
+        "3 cups bread flour",
+        "2 1/4 teaspoons active dry yeast",
+        "3 quarts boiling water",
+        "3 tablespoons white sugar",
+        "1 tablespoon cornmeal",
+        "1 egg white",
+        "3 tablespoons poppy seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Bagels",
+    "url": "http://allrecipes.com/recipe/7178/bread-machine-bagels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-calzone.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-calzone.json
new file mode 100644
index 000000000..6ac0d090f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-calzone.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "To Make Dough: Place water, yeast, sugar, flour, salt and powdered milk in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle. After cycle is completed, roll out dough on a lightly floured surface.",
+        "Meanwhile, brown sausage for about 8 to 10 minutes in a large skillet over medium heat. Drain excess fat and reserve.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Shape dough into a 16 inch by 10 inch rectangle. Transfer to a lightly greased cookie sheet, and spoon pizza sauce lengthwise down the center of the dough, followed by the browned sausage and the cheese. Make diagonal cuts 1 1/2 inches apart down each long side of the dough rectangle, cutting to within 1/2 inch of the filling. Criss-cross cut strips of dough over the filling and seal edges with water. Brush top of calzone with melted butter.",
+        "Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until golden brown. Remove from oven and cool for 5 minutes, then slice and serve."
+    ],
+    "ingredients": [
+        "1 1/4 cups water",
+        "2 teaspoons active dry yeast",
+        "1 1/2 tablespoons white sugar",
+        "3 cups bread flour",
+        "1 teaspoon salt",
+        "1 teaspoon powdered milk",
+        "3/4 cup sliced Italian sausage",
+        "3/4 cup pizza sauce",
+        "1 1/4 cups shredded mozzarella cheese",
+        "2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Calzone",
+    "url": "http://allrecipes.com/recipe/18878/bread-machine-calzone/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-cardamom-bread.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-cardamom-bread.json
new file mode 100644
index 000000000..9faba9b50
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-cardamom-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place ingredients into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start.",
+        "When the bread machine indicates that the cycle has ended, remove the dough, and knead slightly. Form into a loaf shape, and place into a greased 9x5 inch bread pan. Cover, and let rise in a warm place until doubled in size, about 45 minutes.",
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Uncover the loaf, and brush the top with water. Bake for 40 to 45 minutes in the preheated oven, or until nicely browned, and the loaf makes a hollow sound when tapped on the bottom. Allow to cool for 10 minutes before removing from the pan. Cool for about 1 hour before slicing."
+    ],
+    "ingredients": [
+        "1/2 cup milk",
+        "1 egg",
+        "1/4 cup honey",
+        "1/4 cup unsweetened applesauce",
+        "1/4 teaspoon salt",
+        "3 cups bread flour",
+        "1/2 teaspoon ground cardamom",
+        "2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Cardamom Bread",
+    "url": "http://allrecipes.com/recipe/71977/bread-machine-cardamom-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-challah-for-shabbat-and.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-challah-for-shabbat-and.json
new file mode 100644
index 000000000..db84a8f89
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-challah-for-shabbat-and.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.",
+        "When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.",
+        "Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.",
+        "Preheat  oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).",
+        "Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "1 1/2 teaspoons salt",
+        "2 tablespoons white sugar",
+        "1/4 cup pareve margarine",
+        "1 egg",
+        "3 cups bread flour",
+        "2 1/4 teaspoons bread machine yeast",
+        "1 egg",
+        "1 tablespoon water",
+        "1/8 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Challah for Shabbat and Festivals",
+    "url": "http://allrecipes.com/recipe/176453/bread-machine-challah-for-shabbat-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-challah-i.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-challah-i.json
new file mode 100644
index 000000000..43f85f3c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-challah-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.",
+        "Select Basic Bread and Light Crust settings. Start."
+    ],
+    "ingredients": [
+        "3/4 cup milk",
+        "2 eggs",
+        "3 tablespoons margarine",
+        "3 cups bread flour",
+        "1/4 cup white sugar",
+        "1 1/2 teaspoons salt",
+        "1 1/2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Challah I",
+    "url": "http://allrecipes.com/recipe/7043/bread-machine-challah-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-challah-ii.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-challah-ii.json
new file mode 100644
index 000000000..117864573
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-challah-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.",
+        "After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.",
+        "Divide the dough in half.  Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf.  Do the same with the remaining other half.  Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1  to 1 1/2 hours in a warm, draft free place, until double in size.",
+        "Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.",
+        "Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes.  If it begins to brown too soon, cover with foil."
+    ],
+    "ingredients": [
+        "1 cup warm water",
+        "1/2 cup white sugar",
+        "1 tablespoon honey",
+        "1/2 cup vegetable oil",
+        "2 1/2 teaspoons salt",
+        "2 eggs, room temperature",
+        "4 cups bread flour",
+        "2 1/4 teaspoons bread machine yeast",
+        "1 egg, beaten",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Challah II",
+    "url": "http://allrecipes.com/recipe/24419/bread-machine-challah-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-focaccia.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-focaccia.json
new file mode 100644
index 000000000..83d06b8b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-focaccia.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.",
+        "Remove dough from bread machine when cycle is complete.  Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.",
+        "Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.",
+        "Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup lukewarm water",
+        "2 tablespoons olive oil",
+        "1/2 teaspoon salt",
+        "2 teaspoons chopped garlic",
+        "1 tablespoon chopped fresh rosemary",
+        "3 cups bread flour",
+        "1 1/2 teaspoons active dry yeast",
+        "2 tablespoons olive oil",
+        "1 1/2 teaspoons chopped fresh rosemary"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Focaccia",
+    "url": "http://allrecipes.com/recipe/25213/bread-machine-focaccia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-garlic-bread.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-garlic-bread.json
new file mode 100644
index 000000000..1797a4541
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-garlic-bread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5312&h=2781&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5058261.jpg",
+    "ingredients": [
+        "1 cup warm water (110 degrees F)",
+        "1 tablespoon butter",
+        "1 tablespoon dry milk powder",
+        "1 tablespoon white sugar",
+        "1\u2009\u00bd teaspoons salt",
+        "1\u2009\u00bd tablespoons dried parsley",
+        "2 teaspoons garlic powder",
+        "3 cups bread flour",
+        "2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Garlic Bread",
+    "url": "http://allrecipes.com/recipe/16667/bread-machine-garlic-bread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-honey-oat-wheat-bread.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-honey-oat-wheat-bread.json
new file mode 100644
index 000000000..417cc6c05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-honey-oat-wheat-bread.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place the yeast, sugar, and water in the pan of a bread machine. Allow yeast to dissolve and foam, about 10 minutes. Meanwhile, mix the all-purpose flour, whole wheat flour, rolled oats, powdered milk, and salt in a bowl; set aside. Add the honey, vegetable oil, and butter to the yeast mixture, and pour the flour mixture on top.",
+        "Select the Dough cycle; press start. Allow the bread machine to complete the cycle, about 1 1/2 hours, then transfer the dough to a 9x5-inch loaf pan sprayed with cooking spray. Allow the bread to rise for 1 hour in a warm place.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Bake in the preheated oven until the top is golden brown, about 35 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 teaspoons active dry yeast",
+        "2 tablespoons white sugar",
+        "1 1/2 cups warm water (110 degrees F/45 degrees C)",
+        "3 cups all-purpose flour",
+        "1 cup whole wheat flour",
+        "1 cup rolled oats",
+        "3 tablespoons powdered milk",
+        "1 teaspoon salt",
+        "1/4 cup honey",
+        "1/4 cup vegetable oil",
+        "3 tablespoons butter, softened",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Honey-Oat-Wheat Bread",
+    "url": "http://allrecipes.com/recipe/219178/bread-machine-honey-oat-wheat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-pizza-dough.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-pizza-dough.json
new file mode 100644
index 000000000..5cccfd4cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-pizza-dough.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.",
+        "Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes."
+    ],
+    "ingredients": [
+        "1 cup flat beer",
+        "2 tablespoons butter",
+        "2 tablespoons sugar",
+        "1 teaspoon salt",
+        "2 1/2 cups all-purpose flour",
+        "2 1/4 teaspoons yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Pizza Dough",
+    "url": "http://allrecipes.com/recipe/142972/bread-machine-pizza-dough/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-pumpernickel-bread.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-pumpernickel-bread.json
new file mode 100644
index 000000000..fb1cfc207
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-pumpernickel-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select  Basic cycle; press Start."
+    ],
+    "ingredients": [
+        "1 1/8 cups warm water",
+        "1 1/2 tablespoons vegetable oil",
+        "1/3 cup molasses",
+        "3 tablespoons cocoa",
+        "1 tablespoon caraway seed (optional)",
+        "1 1/2 teaspoons salt",
+        "1 1/2 cups bread flour",
+        "1 cup rye flour",
+        "1 cup whole wheat flour",
+        "1 1/2 tablespoons vital wheat gluten (optional)",
+        "2 1/2 teaspoons bread machine yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Pumpernickel Bread",
+    "url": "http://allrecipes.com/recipe/80663/bread-machine-pumpernickel-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-rolls.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-rolls.json
new file mode 100644
index 000000000..e0f04e6b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-rolls.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.",
+        "Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).",
+        "In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown."
+    ],
+    "ingredients": [
+        "3 cups bread flour",
+        "3 tablespoons white sugar",
+        "1 teaspoon salt",
+        "1/4 cup dry milk powder",
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "2 tablespoons butter, softened",
+        "1 (.25 ounce) package active dry yeast",
+        "1 egg white",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Rolls",
+    "url": "http://allrecipes.com/recipe/16223/bread-machine-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-spelt-bread.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-spelt-bread.json
new file mode 100644
index 000000000..096b683be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-spelt-bread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1 1/2 teaspoons vegetable oil",
+        "1 1/2 teaspoons honey",
+        "1/2 teaspoon lecithin",
+        "3 cups white spelt flour",
+        "3 tablespoons dry milk powder",
+        "1 1/2 teaspoons salt",
+        "2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Spelt Bread",
+    "url": "http://allrecipes.com/recipe/7144/bread-machine-spelt-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-sugar-free-bread.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-sugar-free-bread.json
new file mode 100644
index 000000000..220caaec1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-sugar-free-bread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1 cup skim milk, luke warm",
+        "2 tablespoons warm water (110 degrees F/45 degrees C)",
+        "1/2 teaspoon salt",
+        "2 cups all-purpose flour",
+        "1 1/4 cups whole wheat flour",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Sugar-Free Bread",
+    "url": "http://allrecipes.com/recipe/16708/bread-machine-sugar-free-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-swedish-coffee-bread.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-swedish-coffee-bread.json
new file mode 100644
index 000000000..06cfa7e6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-swedish-coffee-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.",
+        "When the dough cycle has finished, divide into three equal portions.  Roll each piece into a rope 12 to 14 inches long.  Lay the three ropes side by side, then braid together.  Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.",
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Brush the braid with beaten egg white and sprinkle with pearl sugar.  Bake in preheated oven until golden brown, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1/2 teaspoon salt",
+        "1 egg yolk",
+        "2 tablespoons softened butter",
+        "3 cups all-purpose flour",
+        "1/3 cup sugar",
+        "1 (.25 ounce) envelope active dry yeast",
+        "3 teaspoons ground cardamom",
+        "2 egg whites, slightly beaten",
+        "pearl sugar, or other decorative sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Swedish Coffee Bread",
+    "url": "http://allrecipes.com/recipe/106357/bread-machine-swedish-coffee-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-machine-thin-crust-pizza-dough.json b/serverless-fleets/data/input/inferencing/recipes/bread-machine-thin-crust-pizza-dough.json
new file mode 100644
index 000000000..a89761483
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-machine-thin-crust-pizza-dough.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.",
+        "Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking."
+    ],
+    "ingredients": [
+        "3/4 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon white sugar",
+        "1 teaspoon active dry yeast",
+        "2 teaspoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Machine Thin Crust Pizza Dough",
+    "url": "http://allrecipes.com/recipe/218729/bread-machine-thin-crust-pizza-dough/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-maker-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/bread-maker-doughnuts.json
new file mode 100644
index 000000000..e2a74015c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-maker-doughnuts.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.",
+        "When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.",
+        "Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels."
+    ],
+    "ingredients": [
+        "1/2 cup warm milk",
+        "1/2 beaten egg",
+        "1/4 cup butter",
+        "2 cups all-purpose flour",
+        "1/4 cup white sugar",
+        "1 teaspoon salt",
+        "1 teaspoon active dry yeast",
+        "8 cups vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Maker Doughnuts",
+    "url": "http://allrecipes.com/recipe/212390/bread-maker-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-of-life.json b/serverless-fleets/data/input/inferencing/recipes/bread-of-life.json
new file mode 100644
index 000000000..7bdfc680d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-of-life.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine whole wheat flour and yeast in a large bowl.  Stir in sugar, baking soda, baking powder, and water.  Stir in anise seeds.   Let dough stand in warm area for 1 hour, letting bread rise.",
+        "Knead bread and put in 2 regular loaf pans.  Brush tops with beaten egg whites.",
+        "Bake at 400 degrees F (205 degrees C) for 50 minutes.  Enjoy!"
+    ],
+    "ingredients": [
+        "6 cups whole wheat flour",
+        "2 (.25 ounce) packages active dry yeast",
+        "1/2 cup white sugar",
+        "2 teaspoons baking soda",
+        "1 tablespoon baking powder",
+        "2 1/2 cups water",
+        "1/2 cup anise seed",
+        "2 egg whites"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread of Life",
+    "url": "http://allrecipes.com/recipe/6867/bread-of-life/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pot-fondue.json b/serverless-fleets/data/input/inferencing/recipes/bread-pot-fondue.json
new file mode 100644
index 000000000..4579dafa5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pot-fondue.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping.",
+        "In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet.",
+        "Bake until cheese is melted and bubbly, about 1 hour.",
+        "Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1 (1 pound) loaf round bread",
+        "1 (8 ounce) package shredded Cheddar cheese",
+        "2 (3 ounce) packages cream cheese",
+        "1 1/2 cups sour cream",
+        "1 cup cooked ham, diced",
+        "1/2 cup chopped green onions",
+        "1 (4 ounce) can diced green chile peppers",
+        "1 teaspoon Worcestershire sauce",
+        "2 tablespoons vegetable oil",
+        "1 tablespoon butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pot Fondue",
+    "url": "http://allrecipes.com/recipe/22968/bread-pot-fondue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pretzels.json b/serverless-fleets/data/input/inferencing/recipes/bread-pretzels.json
new file mode 100644
index 000000000..f4955b3bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pretzels.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.",
+        "In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.",
+        "Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.",
+        "Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.",
+        "Bake in preheated oven for 12 to 15 minutes, until golden brown."
+    ],
+    "ingredients": [
+        "1 1/2 teaspoons active dry yeast",
+        "3/4 cup warm water (110 degrees F/45 degrees C)",
+        "1/2 teaspoon white sugar",
+        "1/4 teaspoon salt",
+        "2 cups bread flour",
+        "1 egg, beaten",
+        "2 tablespoons kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pretzels",
+    "url": "http://allrecipes.com/recipe/24576/bread-pretzels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-apple-pie.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-apple-pie.json
new file mode 100644
index 000000000..1e4a8ff16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-apple-pie.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon.  Stir in bread and apples.  Pour into pie crust.",
+        "In another bowl stir 1/4 cup brown sugar and flour.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle on top of pie filling.",
+        "Bake in preheated oven for 1 hour or until top is golden and fruit is tender."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1 cup applesauce",
+        "1/2 cup vanilla fat-free yogurt",
+        "1/2 cup white sugar",
+        "1/2 cup brown sugar",
+        "1/2 cup rolled oats",
+        "1 teaspoon ground cinnamon",
+        "3 cups bread cubes",
+        "2 apples - peeled, cored and chopped",
+        "1/4 cup brown sugar",
+        "1/4 cup all-purpose flour",
+        "2 tablespoons butter",
+        "1 (9 inch) unbaked 9 inch pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding Apple Pie",
+    "url": "http://allrecipes.com/recipe/22135/bread-pudding-apple-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-i.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-i.json
new file mode 100644
index 000000000..2bcf17efa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.",
+        "In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.",
+        "Stir in the bread cubes and pour into pie dish.",
+        "Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "2 egg whites",
+        "1 1/2 cups skim milk",
+        "2 tablespoons honey",
+        "1 teaspoon vanilla extract",
+        "6 slices raisin bread, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding I",
+    "url": "http://allrecipes.com/recipe/13842/bread-pudding-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-ii.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-ii.json
new file mode 100644
index 000000000..6429e6985
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.",
+        "In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.",
+        "Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped."
+    ],
+    "ingredients": [
+        "6 slices day-old bread",
+        "2 tablespoons butter, melted",
+        "1/2 cup raisins (optional)",
+        "4 eggs, beaten",
+        "2 cups milk",
+        "3/4 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding II",
+    "url": "http://allrecipes.com/recipe/7177/bread-pudding-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-iii.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-iii.json
new file mode 100644
index 000000000..c9d010f78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-iii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples.",
+        "Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples.",
+        "In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples.",
+        "Bake at 350 degrees for 35 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "2 apples",
+        "8 cups bread cubes",
+        "3 eggs",
+        "1 cup half-and-half cream",
+        "1 cup white sugar",
+        "1/2 cup milk",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding III",
+    "url": "http://allrecipes.com/recipe/16763/bread-pudding-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-in-the-slow-cooker.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-in-the-slow-cooker.json
new file mode 100644
index 000000000..c18fda48a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-in-the-slow-cooker.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bread and raisins in a slow cooker.",
+        "Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.",
+        "Cook on Low until a knife inserted near the center comes out clean, about 3 hours."
+    ],
+    "ingredients": [
+        "8 cups cubed bread",
+        "1 cup raisins (optional)",
+        "2 cups milk",
+        "4 eggs",
+        "1/4 cup butter, melted",
+        "1/4 cup white sugar",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding in the Slow Cooker",
+    "url": "http://allrecipes.com/recipe/231469/bread-pudding-in-the-slow-cooker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-apple-raisins-and-figs-1419.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-apple-raisins-and-figs-1419.json
new file mode 100644
index 000000000..5ee11a1c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-apple-raisins-and-figs-1419.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Combine raisins, figs and Marsala in small bowl. Let stand 30 minutes.",
+        "Preheat oven to 350\u00b0F. Generously butter 8-cup souffl\u00e9 dish. Spread 1 side of each bread slice generously with butter. Cut bread into 1-inch cubes. Transfer to prepared dish. Mix sugar, eggs and egg yolk in large bowl. Whisk in cream and next 4 ingredients. Stir in apple, raisins and figs with Marsala. Pour over bread and stir to combine. Let stand 5 minutes. Set souffl\u00e9 dish in large baking pan. Add enough hot water to large pan to come 1 inch up sides of souffl\u00e9 dish. Bake until custard is set and top is golden and puffed slightly in center, approximately 1 3/4 hours. Serve warm."
+    ],
+    "ingredients": [
+        "2/3 cup raisins",
+        "1/3 cup chopped dried figs",
+        "1/4 cup Marsala or brandy",
+        "9 white sandwich bread slices",
+        "5 tablespoons butter, room temperature",
+        "1/2 cup sugar",
+        "3 large eggs",
+        "1 egg yolk",
+        "1 1/2 cups whipping cream",
+        "1 1/2 cups milk (do not use lowfat or nonfat)",
+        "2 tablespoons lemon juice",
+        "2 teaspoons grated lemon peel",
+        "1 teaspoon vanilla",
+        "1 apple, peeled, cored, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Kid-Friendly",
+        "Raisin",
+        "Fig",
+        "Apple",
+        "North Carolina"
+    ],
+    "title": "Bread Pudding with Apple, Raisins and Figs",
+    "url": "http://www.epicurious.com/recipes/food/views/bread-pudding-with-apple-raisins-and-figs-1419"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-bourbon-sauce-4217.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-bourbon-sauce-4217.json
new file mode 100644
index 000000000..ae41fbbeb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-bourbon-sauce-4217.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Drain.",
+        "Preheat oven to 375\u00b0F. Place bread in large bowl. Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins; mix gently to coat bread. Transfer mixture to 9x5x3-inch glass loaf baking dish.",
+        "Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly.",
+        "Melt butter in top of double boiler set over simmering water. Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160\u00b0F, about 1 minute. Remove from heat.",
+        "Cut hot or warm bread pudding into 6 slices. Transfer to plates. Spoon bourbon sauce over each portion and serve."
+    ],
+    "ingredients": [
+        "1/2 cup raisins",
+        "1/3 cup plus 3 tablespoons bourbon or brandy",
+        "12 ounces fresh French bread, crusts trimmed, cut into 1-inch pieces",
+        "1 1/2 cups milk (do not use low-fat or nonfat)",
+        "1 cup sugar",
+        "3/4 cup whipping cream",
+        "3 large eggs",
+        "3 large egg yolks",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 cup (1/2 stick) unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Dairy",
+        "Egg",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Raisin",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bread Pudding with Bourbon Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bread-pudding-with-bourbon-sauce-4217"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-caramel-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-caramel-sauce.json
new file mode 100644
index 000000000..682fdcab5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-caramel-sauce.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.",
+        "Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.",
+        "Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.",
+        "Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter."
+    ],
+    "ingredients": [
+        "8 eggs",
+        "2 cups milk",
+        "2 cups heavy whipping cream",
+        "1 1/2 cups white sugar",
+        "1/4 cup rum",
+        "2 teaspoons vanilla extract",
+        "1/4 teaspoon salt",
+        "1 loaf Italian bread, cut into 1-inch cubes",
+        "1 cup white sugar",
+        "1/2 cup water",
+        "1/2 teaspoon vinegar",
+        "1/4 cup water",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding With Caramel Sauce",
+    "url": "http://allrecipes.com/recipe/229122/bread-pudding-with-caramel-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-dried-apricots-dried-cherries-and-caramel-sauce-15575.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-dried-apricots-dried-cherries-and-caramel-sauce-15575.json
new file mode 100644
index 000000000..03e4c2dae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-dried-apricots-dried-cherries-and-caramel-sauce-15575.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.",
+        "Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)",
+        "Preheat oven to 350\u00b0F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.",
+        "Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.",
+        "Rewarm sauce over low heat. Serve pudding warm with sauce."
+    ],
+    "ingredients": [
+        "4 cups sugar",
+        "2 1/4 cups water",
+        "4 ounces dried apricots, thinly sliced",
+        "4 ounces dried tart cherries or dried cranberries",
+        "3 cups whipping cream",
+        "2 cups whole milk",
+        "8 large egg yolks",
+        "1 1/2 24-ounce loaves sliced white bread, crusts trimmed, each slice halved"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Apricot",
+        "Cherry",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bread Pudding with Dried Apricots, Dried Cherries and Caramel Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bread-pudding-with-dried-apricots-dried-cherries-and-caramel-sauce-15575"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-praline-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-praline-sauce.json
new file mode 100644
index 000000000..bebf2440b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-praline-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.",
+        "Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.",
+        "Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.",
+        "Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve."
+    ],
+    "ingredients": [
+        "1/4 cup butter, melted",
+        "2 cups half-and-half",
+        "2 cups milk",
+        "1 (1 pound) loaf soft French bread, torn into small pieces",
+        "3 eggs, lightly beaten",
+        "3 cups white sugar",
+        "4 teaspoons vanilla extract",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/4 cup raisins, or more to taste (optional)",
+        "1/2 pound unsalted butter",
+        "1 cup heavy cream",
+        "1 cup brown sugar",
+        "1/2 cup chopped toasted pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding with Praline Sauce",
+    "url": "http://allrecipes.com/recipe/229263/bread-pudding-with-praline-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-warm-bourbon-sauce-102163.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-warm-bourbon-sauce-102163.json
new file mode 100644
index 000000000..eb535e824
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-warm-bourbon-sauce-102163.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.",
+        "Preheat oven to 375\u00b0F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce."
+    ],
+    "ingredients": [
+        "4 large eggs",
+        "1 cup whole milk",
+        "1 cup whipping cream",
+        "1/4 cup sugar",
+        "1 teaspoon vanilla extract",
+        "Pinch of salt",
+        "4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces",
+        "1/2 cup pecans, toasted, chopped",
+        "Bourbon Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Mardi Gras",
+        "Fall",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bread Pudding with Warm Bourbon Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bread-pudding-with-warm-bourbon-sauce-102163"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-whiskey-sauce-iii.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-whiskey-sauce-iii.json
new file mode 100644
index 000000000..3b300bfbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-whiskey-sauce-iii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.",
+        "Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.",
+        "Bake 45 minutes in the preheated oven, until lightly browned.",
+        "To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding."
+    ],
+    "ingredients": [
+        "6 eggs, lightly beaten",
+        "1 1/2 cups white sugar",
+        "4 cups milk",
+        "1 cup heavy cream",
+        "1 tablespoon vanilla extract",
+        "1/2 tablespoon ground cinnamon",
+        "1 (1 pound) loaf bread, cut into 1 inch cubes",
+        "1/2 cup golden raisins",
+        "1 1/2 cups white sugar",
+        "3/4 cup butter",
+        "3/4 cup corn syrup",
+        "1/2 cup whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding with Whiskey Sauce III",
+    "url": "http://allrecipes.com/recipe/34014/bread-pudding-with-whiskey-sauce-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-whiskey-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-whiskey-sauce.json
new file mode 100644
index 000000000..451620f54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding-with-whiskey-sauce.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Coat a 9x13 baking dish with cooking spray.  Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth.  Fold in peaches, apples and bread cubes, until bread is well coated.  Pour into prepared baking dish.  Dot with 6 tablespoons butter.",
+        "Bake in preheated oven for 1 hour, until set.  Serve warm with whiskey sauce.",
+        "To make whiskey sauce:  In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar.  Cook and stir until sugar dissolves and sauce is smooth.  Remove from heat and serve hot."
+    ],
+    "ingredients": [
+        "3 eggs, beaten",
+        "1 cup white sugar",
+        "2 1/2 cups whole milk",
+        "1 1/2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "4 fresh peaches - peeled, pitted, and sliced",
+        "4 apples - peeled, cored and sliced",
+        "6 cups day-old bread cubes",
+        "6 tablespoons butter, cut into pieces",
+        "1 cup whiskey",
+        "1 pound butter",
+        "2 cups white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding with Whiskey Sauce",
+    "url": "http://allrecipes.com/recipe/21058/bread-pudding-with-whiskey-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/bread-pudding.json
new file mode 100644
index 000000000..feda48d88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-pudding.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.",
+        "Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.",
+        "While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding."
+    ],
+    "ingredients": [
+        "3 cups bread cubes",
+        "4 cups scalded milk",
+        "3/4 cup white sugar",
+        "1 tablespoon butter",
+        "1/2 teaspoon salt",
+        "4 eggs, lightly beaten",
+        "1 teaspoon vanilla extract",
+        "1 cup white sugar",
+        "1/2 cup butter",
+        "1/2 cup heavy cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Pudding",
+    "url": "http://allrecipes.com/recipe/18996/bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-salad-with-tofu.json b/serverless-fleets/data/input/inferencing/recipes/bread-salad-with-tofu.json
new file mode 100644
index 000000000..9bfc35d1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-salad-with-tofu.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, whisk together the olive oil, balsamic vinegar, tomato juice, basil, salt, and pepper. Toss with the cubed bread, tofu, tomatoes, and spinach just before serving."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "1 cup olive oil",
+        "2 tablespoons balsamic vinegar",
+        "1 cup tomato juice",
+        "dried basil to taste",
+        "salt and pepper to taste",
+        "1 (1 pound) loaf day-old bread, cut into 1-inch cubes",
+        "1 (7.5 ounce) package smoked tofu, diced",
+        "2 large tomatoes, diced",
+        "2 cups chopped fresh spinach"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Salad with Tofu",
+    "url": "http://allrecipes.com/recipe/69424/bread-salad-with-tofu/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-sticks.json b/serverless-fleets/data/input/inferencing/recipes/bread-sticks.json
new file mode 100644
index 000000000..d0d1fabb9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-sticks.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Lightly grease one large baking sheet.",
+        "Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.",
+        "Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages refrigerated dinner roll dough",
+        "1/4 cup margarine, melted",
+        "1 tablespoon garlic salt",
+        "1/4 cup grated Parmesan cheese",
+        "2 tablespoons sesame seeds (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bread Sticks",
+    "url": "http://allrecipes.com/recipe/7089/bread-sticks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-stuffing-with-crawfish-bacon-and-collard-greens-236497.json b/serverless-fleets/data/input/inferencing/recipes/bread-stuffing-with-crawfish-bacon-and-collard-greens-236497.json
new file mode 100644
index 000000000..f5aecc3ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-stuffing-with-crawfish-bacon-and-collard-greens-236497.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.",
+        "Melt butter in large skillet over medium-high heat. Add next 3 ingredients. saut\u00e9 until soft, about 10 minutes. Add crawfish; saut\u00e9 2 minutes. Transfer to medium bowl. saut\u00e9 bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.",
+        "Preheat oven to 375\u00b0F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer."
+    ],
+    "ingredients": [
+        "1 (1-pound) loaf crusty country-style white bread",
+        "1/4 cup olive oil",
+        "4 teaspoons chopped fresh thyme",
+        "1 large garlic clove, minced",
+        "6 tablespoons (3/4 stick) butter",
+        "1 1/2 cups finely chopped onion",
+        "1 1/2 cups thinly sliced celery",
+        "1 cup finely chopped green bell pepper",
+        "1 pound peeled cooked crawfish tails, thawed if frozen",
+        "1/2 pound sliced bacon, chopped",
+        "1 (1-pound) bag sliced collard greens, coarsely torn",
+        "1 3/4 cups low-salt chicken broth or turkey stock, heated, divided",
+        "1/3 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Shellfish",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Stuffing/Dressing",
+        "Bell Pepper",
+        "Fall",
+        "Collard Greens",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bread Stuffing with Crawfish, Bacon, and Collard Greens",
+    "url": "http://www.epicurious.com/recipes/food/views/bread-stuffing-with-crawfish-bacon-and-collard-greens-236497"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bread-stuffing-with-mushrooms-and-bacon-880.json b/serverless-fleets/data/input/inferencing/recipes/bread-stuffing-with-mushrooms-and-bacon-880.json
new file mode 100644
index 000000000..0d32661be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bread-stuffing-with-mushrooms-and-bacon-880.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.",
+        "Saut\u00e9 bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saut\u00e9 until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saut\u00e9 until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Preheat oven to 350\u00b0F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour."
+    ],
+    "ingredients": [
+        "1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)",
+        "3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces",
+        "3 cups chopped leeks (white and pale green parts only; about 2 medium)",
+        "3 cups chopped celery",
+        "1 pound mushrooms, sliced",
+        "1 1/2 tablespoons dried sage leaves",
+        "2 teaspoons dried thyme",
+        "1 teaspoon salt",
+        "3/4 teaspoon ground black pepper",
+        "2 1/2 cups (or more) canned low-salt chicken broth",
+        "2 large eggs",
+        "1 1/2 teaspoons baking powder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Side",
+        "Bake",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Stuffing/Dressing",
+        "Bacon",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bread Stuffing with Mushrooms and Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/bread-stuffing-with-mushrooms-and-bacon-880"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-and-baked-zucchini.json b/serverless-fleets/data/input/inferencing/recipes/breaded-and-baked-zucchini.json
new file mode 100644
index 000000000..7a79be21c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-and-baked-zucchini.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.",
+        "Bake in the preheated oven until soft, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons brown mustard",
+        "2 tablespoons fat free Italian salad dressing",
+        "1/3 cup seasoned bread crumbs",
+        "1 zucchini, sliced 1/4-inch thick"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded and Baked Zucchini",
+    "url": "http://allrecipes.com/recipe/50575/breaded-and-baked-zucchini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-beef.json b/serverless-fleets/data/input/inferencing/recipes/breaded-beef.json
new file mode 100644
index 000000000..687718bb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-beef.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.",
+        "Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.",
+        "Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch."
+    ],
+    "ingredients": [
+        "4 pounds beef rump roast",
+        "2 eggs",
+        "3 tablespoons water",
+        "4 cups dry bread crumbs, or more as needed",
+        "1 tablespoon garlic powder",
+        "1 tablespoon salt",
+        "1/2 cup grated Parmesan cheese",
+        "1/2 cup vegetable oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Beef",
+    "url": "http://allrecipes.com/recipe/215023/breaded-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-brussels-sprouts.json b/serverless-fleets/data/input/inferencing/recipes/breaded-brussels-sprouts.json
new file mode 100644
index 000000000..0b3673506
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-brussels-sprouts.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.",
+        "Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/819589.jpg",
+    "ingredients": [
+        "20 Brussels sprouts, cleaned and trimmed",
+        "2 tablespoons butter, melted",
+        "1 cup Italian seasoned dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Basic Breaded Brussels Sprouts",
+    "url": "http://allrecipes.com/recipe/132870/breaded-brussels-sprouts/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-center-cut-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/breaded-center-cut-pork-chops.json
new file mode 100644
index 000000000..842b1e97f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-center-cut-pork-chops.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place the flour in a bowl. Combine the eggs and milk in a separate bowl, mixing together well, and then place the bread crumbs in another separate bowl. To the bread crumbs stir in the lemon pepper, parsley, garlic powder, dill and Italian-style seasoning.",
+        "Dip each chop into the flour, shaking off any excess flour, then dip into the egg/milk mixture, and, finally, dredge each chop liberally in the bread crumbs.",
+        "Lay the chops into a lightly greased 9x13 inch baking dish and pour water as needed into the dish, enough to just cover the bottom.",
+        "Bake for 40 minutes, then reduce heat to 325 degrees F (165 degrees C) for 20 more minutes."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "6 eggs",
+        "1/8 cup milk",
+        "2 cups seasoned bread crumbs",
+        "1 teaspoon lemon pepper",
+        "1 tablespoon dried parsley",
+        "1 teaspoon garlic powder",
+        "1/4 teaspoon dried dill weed",
+        "1 teaspoon Italian-style seasoning",
+        "6 (3/4 inch thick) center cut pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Center Cut Pork Chops",
+    "url": "http://allrecipes.com/recipe/17730/breaded-center-cut-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-cutlets-aka-grandma-jodys-chicken-51114400.json b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-cutlets-aka-grandma-jodys-chicken-51114400.json
new file mode 100644
index 000000000..34adf8788
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-cutlets-aka-grandma-jodys-chicken-51114400.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Add the oil to a large skillet set over medium-high heat.",
+        "Set up your dredging stations: one rimmed plate for the eggs, one plate for the flour, and one plate for the bread crumbs. Using a fork, coat your chicken pieces first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.",
+        "Fry each breast in the oil for 3 to 4 minutes on each side. (I usually do two at a time, but I've been known to cram all of them in at once and then spend the entire meal wishing I had just sucked it up and waited the 6 extra minutes.) The cutlets are cooked when chicken is firm to the touch but not rock hard.",
+        "Remove and drain the chicken onto a paper-towel-lined dinner plate tented with foil if you have more pieces to fry. Add more oil to the pan and fry the remaining breasts."
+    ],
+    "ingredients": [
+        "Few generous glugs of olive oil (5 to 6 tablespoons), more as necessary (you are not deep-frying here, but pretty close)",
+        "2 eggs, lightly beaten",
+        "3/4 cup all-purpose flour",
+        "1 1/2 cups plain bread crumbs or Kellogg's Corn Flake Crumbs that have been salted and peppered (see note)",
+        "4 boneless chicken breasts (about 1 1/4 pounds), rinsed and patted dry and pounded like crazy"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Fry",
+        "Kid-Friendly",
+        "Back to School",
+        "Dinner",
+        "Breadcrumbs"
+    ],
+    "title": "Breaded Chicken Cutlets (aka Grandma Jody's Chicken)",
+    "url": "http://www.epicurious.com/recipes/food/views/breaded-chicken-cutlets-aka-grandma-jodys-chicken-51114400"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-cutlets-with-chunky-vegetable-sauce-4973.json b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-cutlets-with-chunky-vegetable-sauce-4973.json
new file mode 100644
index 000000000..21fac1cd9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-cutlets-with-chunky-vegetable-sauce-4973.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Place vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Drizzle oil over; toss to coat. Roast vegetables until tender and brown around edges, turning occasionally, about 45 minutes. Remove from oven. Increase oven temperature to 500\u00b0F.",
+        "Meanwhile, spray large nonstick baking sheet with oil spray. Place breadcrumbs on sheet of waxed paper. Whisk egg whites in shallow bowl until foamy. Using mallet, pound chicken breasts to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Turn chicken in breadcrumbs; place on platter. Stir Parmesan into remaining breadcrumbs on waxed paper. Dip chicken into egg whites to coat. Then dip chicken into Parmesan breadcrumbs to coat; shake off excess.",
+        "Transfer vegetables to bowl; mix in parsley and thyme. Add broth to baking sheet; scrape up any browned bits. Pour over vegetables. Keep warm.",
+        "Bake chicken on prepared sheet 5 minutes. Turn chicken over; bake just until cooked through, about 5 minutes longer. Transfer chicken to plates. Spoon vegetable sauce alongside."
+    ],
+    "ingredients": [
+        "4 large plum tomatoes, quartered",
+        "1 large onion, cut into 1/2-inch-wide wedges",
+        "2 red or green bell peppers, sliced",
+        "1 8-ounce zucchini, trimmed, halved lengthwise, sliced crosswise",
+        "1 tablespoon olive oil",
+        "Nonstick vegetable oil spray",
+        "1 cup dry breadcrumbs",
+        "4 large egg whites",
+        "4 skinless boneless chicken breast halves",
+        "1/4 cup freshly grated Parmesan cheese",
+        "2 tablespoons chopped fresh Italian parsley",
+        "1 teaspoon chopped fresh thyme or 1/2 teaspoon dried",
+        "1 cup canned low-salt chicken broth, hot"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Poultry",
+        "Tomato",
+        "Vegetable",
+        "Bake",
+        "Kid-Friendly",
+        "Back to School",
+        "Dinner",
+        "Bell Pepper",
+        "Zucchini",
+        "Winter",
+        "Healthy"
+    ],
+    "title": "Breaded Chicken Cutlets with Chunky Vegetable Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/breaded-chicken-cutlets-with-chunky-vegetable-sauce-4973"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-fingers.json b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-fingers.json
new file mode 100644
index 000000000..ba08b3c09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-fingers.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.",
+        "In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.",
+        "Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).",
+        "Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves - cut into 1/2 inch strips",
+        "1 egg, beaten",
+        "1 cup buttermilk",
+        "1 1/2 teaspoons garlic powder",
+        "1 cup all-purpose flour",
+        "1 cup seasoned bread crumbs",
+        "1 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1 quart oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Chicken Fingers",
+    "url": "http://allrecipes.com/recipe/8994/breaded-chicken-fingers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-tenders.json b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-tenders.json
new file mode 100644
index 000000000..49e14671e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-tenders.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Combine crackers, garlic salt, and ranch dressing mix in a resealable plastic bag; squeeze out excess air and seal the bag. Finely crush crackers with a rolling pin or heavy skillet. Pour 1/3 the crumbs mixture into a large bowl.",
+        "Pour flour into a bowl. Pour eggs into another bowl.",
+        "Gently press chicken pieces into flour to coat and shake off excess flour. Dip into beaten egg and press into cracker crumbs. Place the breaded chicken pieces onto a plate while breading the rest.",
+        "Working in batches, cook breaded chicken in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "2 cups vegetable oil for frying",
+        "6 ounces buttery crackers (such as Town House\u00ae)",
+        "1 tablespoon garlic salt",
+        "1 (1 ounce) package ranch dressing mix",
+        "2/3 cup all-purpose flour",
+        "2 eggs, beaten",
+        "2 medium skinless, boneless chicken breast halves, cut into 1-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Chicken Tenders",
+    "url": "http://allrecipes.com/recipe/237200/breaded-chicken-tenders/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-with-lemon-green-onion-tahini.json b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-with-lemon-green-onion-tahini.json
new file mode 100644
index 000000000..784cdb4cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-chicken-with-lemon-green-onion-tahini.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Put the tahini in a small bowl. Stir in the 2 Tbs. lemon juice and then the 2 Tbs. hot water. If needed, stir in more water to thin the mixture to the texture of thick mayonnaise. Stir in two-thirds of the green onions. Season the sauce with salt and pepper. Set aside.",
+        "Place the chicken breast halves between 2 sheets of waxed paper. Using a meat mallet or a rolling pin, pound the breasts to a thickness of 1/3 to 1/2 inch. In a bowl, combine the egg, the remaining green onions, the mustard and lemon zest and stir with a fork. Add the chicken and turn to coat. Season the chicken with salt and pepper. Spread out the panko in a pie dish or a cake pan.",
+        "In a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Dip the chicken in the panko, turning to coat on both sides, and add to the pan. Cook, turning once, until the chicken is browned and cooked through, about 4 minutes per side.",
+        "Meanwhile, put the spinach in a large bowl. Add the remaining 1 Tbs. olive oil and toss to coat. Season with salt and pepper. Mix in the 1 tsp. lemon juice. Divide the spinach among 4 plates. Slice the chicken breasts crosswise and place 1 breast half on top of the spinach on each plate. Spoon the tahini sauce over the top and serve immediately. Serves 4.",
+        "Quick Tips:",
+        "Make extra sauce to use as a dip for vegetables or pita wedges another night. It\u2019s also delicious as a sauce for fish. Tahini, a peanut butter-like paste made from ground sesame seeds, is available near the peanut butter in some supermarkets, at natural food stores and in Middle Eastern stores. Stir it thoroughly before using. Panko, Japanese bread crumbs, are terrific for quick breading and are available where Asian food is sold.",
+        "Adapted from Williams-Sonoma",
+        "Weeknight Fresh & Fast,",
+        "by Kristine Kidd (Williams-Sonoma, 2011)."
+    ],
+    "ingredients": [
+        "1/4 cup tahini",
+        "2 Tbs. plus 1 tsp. fresh lemon juice",
+        "2 Tbs. hot water, plus more as needed",
+        "3 green onions, white and green portions finely chopped",
+        "Coarse kosher salt and freshly ground pepper, to taste",
+        "4 boneless, skinless chicken breast halves, each 5 to 6 oz.",
+        "1 egg",
+        "2 tsp. Dijon mustard",
+        "1 tsp. grated lemon zest",
+        "1 cup panko (Japanese bread crumbs)",
+        "3 Tbs. olive oil",
+        "6 oz. baby spinach"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Breaded Chicken with Lemon-Green Onion Tahini",
+    "url": "http://www.williams-sonoma.com/recipe/breaded-chicken-with-lemon-green-onion-tahini.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-eggplant-rollatini.json b/serverless-fleets/data/input/inferencing/recipes/breaded-eggplant-rollatini.json
new file mode 100644
index 000000000..c51e8b4e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-eggplant-rollatini.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.",
+        "Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.",
+        "Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.",
+        "Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.",
+        "Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.",
+        "Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.",
+        "Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.",
+        "Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.",
+        "Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.",
+        "Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "Eggplant:",
+        "1 large eggplant, cut lengthwise into 1/4-inch slices",
+        "1/2 cup milk",
+        "1/2 cup whole wheat flour",
+        "2 teaspoons garlic powder, divided",
+        "1 teaspoon onion powder, divided",
+        "1/2 teaspoon red pepper flakes, or to taste",
+        "1/2 teaspoon salt, divided",
+        "1/2 teaspoon ground black pepper, divided",
+        "2 eggs",
+        "1 cup panko bread crumbs",
+        "1/4 cup olive oil, divided",
+        "Sauce:",
+        "2 tablespoons olive oil",
+        "1/2 large onion, chopped",
+        "2 teaspoons minced garlic, or to taste",
+        "1 (15 ounce) can tomato sauce",
+        "1 (14.5 ounce) can petite diced tomatoes",
+        "1/2 (14.5 ounce) can chopped tomatoes",
+        "2 teaspoons ground black pepper",
+        "2 teaspoons dried oregano, or to taste",
+        "2 teaspoons dried basil, or to taste",
+        "1 teaspoon salt",
+        "1 teaspoon poultry seasoning, or to taste",
+        "Filling:",
+        "1 (15 ounce) container low-fat ricotta cheese",
+        "1 (8 ounce) package fresh spinach",
+        "1 egg",
+        "2 tablespoons grated Parmesan cheese",
+        "1 teaspoon minced garlic",
+        "1/8 teaspoon ground nutmeg",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Eggplant Rollatini",
+    "url": "http://allrecipes.com/recipe/254955/breaded-eggplant-rollatini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-fried-cauliflower.json b/serverless-fleets/data/input/inferencing/recipes/breaded-fried-cauliflower.json
new file mode 100644
index 000000000..811753e79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-fried-cauliflower.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine cauliflower and lemon juice in a saucepan; add enough water to cover. Cook until just tender, 15 to 20 minutes. Drain and let cool, about 10 minutes.",
+        "Pour flour onto a plate.",
+        "Beat eggs in a bowl until smooth.",
+        "Mix bread crumbs, salt, and pepper in a shallow bowl.",
+        "Dredge each cauliflower floret in flour, dip in eggs, and coat with bread crumbs.",
+        "Heat oil in a deep-fryer or large saucepan. Fry cauliflower until golden brown, 2 to 4 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1080&h=565&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4488953.jpg",
+    "ingredients": [
+        "1 head cauliflower, cored and cut into small florets",
+        "\u00bc cup lemon juice",
+        "1 cup all-purpose flour",
+        "2  eggs",
+        "1 cup bread crumbs",
+        "salt and ground black pepper to taste",
+        "oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Fried Cauliflower",
+    "url": "http://allrecipes.com/recipe/254975/breaded-fried-cauliflower/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-fried-softly-spiced-tofu.json b/serverless-fleets/data/input/inferencing/recipes/breaded-fried-softly-spiced-tofu.json
new file mode 100644
index 000000000..c36db1dd0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-fried-softly-spiced-tofu.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.",
+        "In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.",
+        "Warm oil in a large skillet over medium-high heat.",
+        "Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading.  (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "1 (16 ounce) package extra-firm tofu, drained and pressed",
+        "2 cups vegetable broth",
+        "3 tablespoons vegetable oil",
+        "\u00bd cup all-purpose flour",
+        "3 tablespoons nutritional yeast",
+        "1 teaspoon salt",
+        "\u00bd teaspoon freshly ground black pepper",
+        "1 teaspoon sage",
+        "\u00bd teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded, Fried, Softly Spiced Tofu",
+    "url": "http://allrecipes.com/recipe/88768/breaded-fried-softly-spiced-tofu/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-hamburgers.json b/serverless-fleets/data/input/inferencing/recipes/breaded-hamburgers.json
new file mode 100644
index 000000000..b833c0f73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-hamburgers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "Whisk eggs together in a small bowl. Place bread crumbs on a plate. In a medium bowl, mix together the ground beef, salt, pepper, garlic powder, and Worcestershire sauce. Form into 4 patties. Dip burger patties into egg, then press into bread crumbs to coat.",
+        "Heat oil in a large skillet over medium-high heat. Brown the breaded hamburgers on each side, about 2 minutes per side.",
+        "Place onion rings in the bottom of a baking dish or casserole dish. Pour in just enough water to cover the bottom, but not cover the onion. Carefully place burgers on top of the onions in the baking dish without touching the water.",
+        "Bake for 25 to 30 minutes in the preheated oven, until burgers are well done."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/4 teaspoon salt, or to taste",
+        "1/2 teaspoon ground black pepper, or to taste",
+        "1/2 teaspoon garlic powder, or to taste",
+        "2 teaspoons Worcestershire sauce",
+        "2 eggs",
+        "1 1/2 cups bread crumbs",
+        "1/4 cup vegetable oil for frying",
+        "1 small onion, sliced into rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Hamburgers",
+    "url": "http://allrecipes.com/recipe/56306/breaded-hamburgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-lemon-zest-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/breaded-lemon-zest-pork-chops.json
new file mode 100644
index 000000000..405792eb3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-lemon-zest-pork-chops.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix bread crumbs, parsley, garlic, lemon zest, and black pepper in a large bowl; rub onto pork chops to coat completely.",
+        "Heat olive oil in a skillet over medium-high heat. Fry coated pork chops in hot oil until browned, 2 to 3 minutes per side; transfer to a baking sheet.",
+        "Bake in preheated oven for 25 minutes, flip, and continue baking until no longer pink in the center, about 25 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1300&h=681&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2254931.jpg",
+    "ingredients": [
+        "\u00bd cup bread crumbs, or to taste",
+        "1 tablespoon chopped fresh parsley",
+        "1 tablespoon minced garlic",
+        "1  lemon, zested",
+        "1 teaspoon ground black pepper",
+        "2  pork chops",
+        "olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Lemon Zest Pork Chops",
+    "url": "http://allrecipes.com/recipe/241479/breaded-lemon-zest-pork-chops/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-orange-roughy-with-tomato-and-arugula-salad-107918.json b/serverless-fleets/data/input/inferencing/recipes/breaded-orange-roughy-with-tomato-and-arugula-salad-107918.json
new file mode 100644
index 000000000..446395aff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-orange-roughy-with-tomato-and-arugula-salad-107918.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Place breadcrumbs in pie dish. Sprinkle fish with oregano, salt, and pepper. Turn fish in breadcrumbs to coat; shake off excess. Spoon 4 teaspoons oil onto center of rimmed baking sheet. Place in oven until oil is hot, about 5 minutes. Place fish atop oil; bake 5 minutes. Turn fish over; bake until just opaque in center, about 7 minutes longer.",
+        "Meanwhile, combine arugula and tomatoes in large bowl. Whisk vinegar, garlic, and 3 teaspoons oil in small bowl to blend. Season with salt and pepper. Drizzle dressing over salad and toss. Divide fish among plates and serve with salad."
+    ],
+    "ingredients": [
+        "1/2 cup plain dry breadcrumbs",
+        "4 4-ounce pieces orange roughy fillets",
+        "1 teaspoon dried oregano",
+        "7 teaspoons extra-virgin olive oil",
+        "6 cups arugula",
+        "4 plum tomatoes, quartered",
+        "1 tablespoon Sherry wine vinegar",
+        "1 large garlic clove, minced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Tomato",
+        "Bake",
+        "Low Fat",
+        "Quick & Easy",
+        "Arugula",
+        "Healthy"
+    ],
+    "title": "Breaded Orange Roughy with Tomato and Arugula Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/breaded-orange-roughy-with-tomato-and-arugula-salad-107918"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-parmesan-chicken.json b/serverless-fleets/data/input/inferencing/recipes/breaded-parmesan-chicken.json
new file mode 100644
index 000000000..def764c8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-parmesan-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.",
+        "In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.",
+        "Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!"
+    ],
+    "ingredients": [
+        "1/2 cup finely crushed herb-seasoned stuffing mix",
+        "3 tablespoons grated Parmesan cheese",
+        "1 tablespoon dried parsley",
+        "1 teaspoon curry powder",
+        "1 tablespoon Italian-style seasoning",
+        "3 tablespoons butter",
+        "6 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Parmesan Chicken",
+    "url": "http://allrecipes.com/recipe/8821/breaded-parmesan-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-parmesan-ranch-chicken.json b/serverless-fleets/data/input/inferencing/recipes/breaded-parmesan-ranch-chicken.json
new file mode 100644
index 000000000..4029c2125
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-parmesan-ranch-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.",
+        "Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "\u00be cup crushed corn flakes",
+        "\u00be cup grated Parmesan cheese",
+        "1 (1 ounce) envelope ranch salad dressing mix",
+        "8 (4 ounce) skinless, boneless chicken breast halves",
+        "\u00bd cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Parmesan Ranch Chicken",
+    "url": "http://allrecipes.com/recipe/229099/breaded-parmesan-ranch-chicken/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-pheasant-nuggets.json b/serverless-fleets/data/input/inferencing/recipes/breaded-pheasant-nuggets.json
new file mode 100644
index 000000000..0b25d965f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-pheasant-nuggets.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.",
+        "Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.",
+        "Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 cups Italian-style panko bread crumbs",
+        "1/2 cup grated Parmesan cheese",
+        "1 tablespoon dried parsley",
+        "2 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon dry mustard powder",
+        "3/4 cup butter",
+        "2 cloves garlic, minced",
+        "6 skinless, boneless pheasant breast halves, cut into chunks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Pheasant Nuggets",
+    "url": "http://allrecipes.com/recipe/216194/breaded-pheasant-nuggets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-picante-chicken.json b/serverless-fleets/data/input/inferencing/recipes/breaded-picante-chicken.json
new file mode 100644
index 000000000..b6fbb903e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-picante-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine chicken and buttermilk in a bowl. Refrigerate 20 to 30 minutes.",
+        "Mix flour, seasoned salt, salt, and black pepper in a bowl.",
+        "Drain buttermilk from chicken and softly pat dry with paper towel. Mix chicken in flour mixture until well coated on all sides.",
+        "Heat oil in a saucepan over medium heat.",
+        "Fry chicken in 2 batches in the hot oil until no longer pink in the center and the juices run clear, about 10 minutes per batch; drain on a plate lined with paper towel.",
+        "Rinse saucepan and return to medium heat. Stir chicken and picante sauce together in the pan; cook until hot, about 5 minutes."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breasts, cut into cubes",
+        "1 cup buttermilk",
+        "1/2 cup self-rising flour, or as needed",
+        "1/4 teaspoon seasoned salt (such as Season-All\u00ae), or to taste",
+        "salt and ground black pepper to taste",
+        "3 tablespoons vegetable oil, or more as needed",
+        "1 (16 ounce) jar picante sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Picante Chicken",
+    "url": "http://allrecipes.com/recipe/228508/breaded-picante-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-pork-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/breaded-pork-tenderloin.json
new file mode 100644
index 000000000..2c0153451
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-pork-tenderloin.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.",
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!",
+        "Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C)."
+    ],
+    "ingredients": [
+        "1 1/2 pounds pork tenderloin",
+        "2 eggs",
+        "1/4 cup milk",
+        "1/2 cup Italian-style dried bread crumbs",
+        "1 pinch garlic salt",
+        "2 teaspoons dried oregano",
+        "salt and pepper to taste",
+        "1 tablespoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/14739/breaded-pork-tenderloin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-rib-roast.json b/serverless-fleets/data/input/inferencing/recipes/breaded-rib-roast.json
new file mode 100644
index 000000000..58c1731b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-rib-roast.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Wash and pat dry the roast. Sprinkle salt and pepper over meat.",
+        "In a mixing bowl, combine the chopped garlic, butter, and olive oil. Stir to blend well. Place the seasoned rib roast in garlic mixture and turn to coat, rubbing it into the meat. Add a little more oil if it doesn't completely coat the meat.",
+        "In another mixing bowl, combine the bread crumbs, cheese and parsley. Mix thoroughly. Press the bread crumb mixture into the meat; completely covering the roast.",
+        "Place roast on a roasting rack inside of a shallow baking pan. Roast in a preheated oven until desired doneness; about 2 hours. Rare beef is 120 to 125 degrees F (49 to 52 degrees C). Well done beef is 160 degrees F (71 degrees C) Always use a clean meat thermometer to check for doneness."
+    ],
+    "ingredients": [
+        "4 pounds beef rib roast",
+        "salt to taste",
+        "ground black pepper to taste",
+        "2 cloves garlic, chopped",
+        "2 tablespoons butter",
+        "2 tablespoons olive oil",
+        "1 cup plain bread crumbs",
+        "1/4 cup grated Romano cheese",
+        "1/2 cup minced fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Rib Roast",
+    "url": "http://allrecipes.com/recipe/23914/breaded-rib-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-skinless-fish-fillets-with-red-pepper-mayonnaise-241113.json b/serverless-fleets/data/input/inferencing/recipes/breaded-skinless-fish-fillets-with-red-pepper-mayonnaise-241113.json
new file mode 100644
index 000000000..7ccd27da1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-skinless-fish-fillets-with-red-pepper-mayonnaise-241113.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.",
+        "Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Saut\u00e9 until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise."
+    ],
+    "ingredients": [
+        "1 7- to 8-ounce red bell pepper, cut into 1-inch pieces",
+        "1/2 cup mayonnaise",
+        "1 tablespoon finely chopped fresh chives",
+        "2 teaspoons fresh lemon juice",
+        "Large pinch of cayenne pepper",
+        "1/2 cup all purpose flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon coarsely ground black pepper",
+        "1 large egg",
+        "2 tablespoons milk",
+        "2 1/2 to 3 cups fresh breadcrumbs made from crustless French bread",
+        "4 5- to 6-ounce skinless thin fish fillets (such as flounder or petrale sole)",
+        "2 tablespoons (or more) butter",
+        "2 tablespoons (or more) olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Saut\u00e9",
+        "High Fiber",
+        "Mayonnaise",
+        "Seafood",
+        "Bell Pepper"
+    ],
+    "title": "Breaded Skinless Fish Fillets with Red Pepper Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/breaded-skinless-fish-fillets-with-red-pepper-mayonnaise-241113"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-spam-steaks.json b/serverless-fleets/data/input/inferencing/recipes/breaded-spam-steaks.json
new file mode 100644
index 000000000..e5afcdc2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-spam-steaks.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).",
+        "Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack.",
+        "Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving."
+    ],
+    "ingredients": [
+        "1 quart vegetable oil for frying",
+        "1 (12 ounce) can fully cooked luncheon meat (such as SPAM\u00ae), cut into 1/4 inch slices",
+        "1 cup all-purpose flour",
+        "2 eggs, beaten",
+        "2 cups Italian seasoned bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded SPAM\u00ae Steaks",
+    "url": "http://allrecipes.com/recipe/116003/breaded-spam-steaks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-toasted-ravioli.json b/serverless-fleets/data/input/inferencing/recipes/breaded-toasted-ravioli.json
new file mode 100644
index 000000000..b8ed91ee7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-toasted-ravioli.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.",
+        "Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.",
+        "Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.",
+        "Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 egg white",
+        "1 teaspoon water",
+        "1 cup bread crumbs",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried basil",
+        "2 tablespoons freshly grated Parmesan cheese",
+        "1 (25 ounce) package cheese ravioli, thawed if frozen",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Toasted Ravioli",
+    "url": "http://allrecipes.com/recipe/148794/breaded-toasted-ravioli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breaded-turkey-breasts.json b/serverless-fleets/data/input/inferencing/recipes/breaded-turkey-breasts.json
new file mode 100644
index 000000000..2402df030
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breaded-turkey-breasts.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.",
+        "Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear."
+    ],
+    "ingredients": [
+        "1 cup dry bread crumbs",
+        "1/4 cup grated Parmesan cheese",
+        "2 teaspoons Italian-style seasoning",
+        "1 cup milk",
+        "1 pound skinless, boneless turkey breast meat - cut into strips",
+        "1/4 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breaded Turkey Breasts",
+    "url": "http://allrecipes.com/recipe/32003/breaded-turkey-breasts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breadless-stuffing-quiche.json b/serverless-fleets/data/input/inferencing/recipes/breadless-stuffing-quiche.json
new file mode 100644
index 000000000..44cb5850c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breadless-stuffing-quiche.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie pan.",
+        "Heat oil in a saucepan over medium-high heat. Saute onions in the hot oil until softened and lightly browned, about 5 minutes. Add celery and cook until soft, about 5 minutes; stir in chicken broth, garlic, parsley, sage, rosemary, and thyme. Simmer broth mixture until it thickens slightly, about 10 minutes. Remove saucepan from heat and pour broth mixture into a bowl. Set it aside to cool, about 10 minutes.",
+        "Stir eggs and feta cheese into broth mixture; pour into the prepared pan.",
+        "Bake in the preheated oven until set, 25 to 35 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 large onions, diced",
+        "1 cup diced celery",
+        "1 (14 ounce) can chicken broth",
+        "2 cloves garlic, minced",
+        "2 tablespoons minced fresh parsley",
+        "2 tablespoons minced fresh sage",
+        "2 tablespoons minced fresh rosemary",
+        "2 tablespoons minced fresh thyme",
+        "3 eggs, beaten",
+        "1/2 cup feta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breadless Stuffing Quiche",
+    "url": "http://allrecipes.com/recipe/245219/breadless-stuffing-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breadless-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/breadless-stuffing.json
new file mode 100644
index 000000000..d0a80c8ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breadless-stuffing.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.",
+        "Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.",
+        "Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.",
+        "Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 (4 ounce) package sliced fresh mushrooms",
+        "2 cloves garlic, chopped",
+        "1/2 cup diced celery",
+        "1/3 cup diced onion",
+        "1/2 cup water",
+        "1 1/2 cubes chicken bouillon",
+        "2 (12 ounce) cans garbanzo beans, drained and rinsed",
+        "1 egg",
+        "2 teaspoons dried sage",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breadless Stuffing",
+    "url": "http://allrecipes.com/recipe/133589/breadless-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breadsticks-with-parmesan-butter.json b/serverless-fleets/data/input/inferencing/recipes/breadsticks-with-parmesan-butter.json
new file mode 100644
index 000000000..fb36687ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breadsticks-with-parmesan-butter.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mix 1 cup warm water, 1 tablespoon sugar, and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add vegetable oil, egg, salt, 2 cups flour, 7 tablespoons sugar, and 1 cup warm water; beat with an electric mixer until smooth. Stir in remaining 2 1/2 cups flour until dough is soft.",
+        "Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top of dough. Cover and let rise in a warm place until doubled in size, about 40 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 2 to 3 baking sheets.",
+        "Punch dough down and turn onto a floured surface. Divide dough into 36 pieces. Shape each piece into a 6-inch rope. Arrange on the prepared baking sheet, 2 inches apart. Cover and let rise until doubled in size, about 25 minutes.",
+        "Bake in the preheated oven until golden brown, 10 to 12 minutes.",
+        "Beat butter, Parmesan cheese, and garlic powder together in a bowl until creamy; serve alongside baked breadsticks."
+    ],
+    "ingredients": [
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "1 tablespoon white sugar",
+        "2 (.25 ounce) packages active dry yeast",
+        "3 tablespoons vegetable oil",
+        "1 egg",
+        "1 teaspoon salt",
+        "2 cups all-purpose flour",
+        "7 tablespoons white sugar",
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "2 1/2 cups all-purpose flour, or as needed",
+        "1/2 cup butter, softened",
+        "2 tablespoons grated Parmesan cheese",
+        "1/4 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breadsticks with Parmesan Butter",
+    "url": "http://allrecipes.com/recipe/228808/breadsticks-with-parmesan-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breadsticks.json b/serverless-fleets/data/input/inferencing/recipes/breadsticks.json
new file mode 100644
index 000000000..1c7f3476b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breadsticks.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.",
+        "Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.",
+        "Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.",
+        "Grease a baking sheet.",
+        "Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.",
+        "Bake in the preheated oven until golden brown, 10 to 12 minutes.",
+        "Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each."
+    ],
+    "ingredients": [
+        "1/4 cup white sugar, divided",
+        "1 (.25 ounce) package active dry yeast",
+        "1 cup warm water, divided",
+        "2 1/4 cups all-purpose flour, or more if needed",
+        "3 tablespoons vegetable oil",
+        "1 egg",
+        "1/2 teaspoon salt",
+        "1/2 cup butter, melted",
+        "1/2 teaspoon garlic salt",
+        "1/4 cup Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breadsticks",
+    "url": "http://allrecipes.com/recipe/242456/breadsticks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-apples.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-apples.json
new file mode 100644
index 000000000..700f23b6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-apples.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the apple, rice cereal, cinnamon, and coconut oil into a microwave-safe bowl.",
+        "Cook in a microwave oven until the coconut oil has melted, 30 to 45 seconds. Stir to combine.",
+        "Serve topped with berries and walnuts, if desired."
+    ],
+    "ingredients": [
+        "1 apple, cored and chopped",
+        "1/2 cup crispy rice cereal squares (such as Rice Chex\u00ae), crushed",
+        "2 teaspoons ground cinnamon",
+        "2 teaspoons coconut oil",
+        "1/2 cup sliced fresh strawberries (optional)",
+        "1/4 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Apples",
+    "url": "http://allrecipes.com/recipe/219909/breakfast-apples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-bacon-and-sausage-pizza.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-bacon-and-sausage-pizza.json
new file mode 100644
index 000000000..420c72cca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-bacon-and-sausage-pizza.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cook bacon in a large skillet over medium-high heat until evenly browned, about 5 minutes per side. Transfer to a plate lined with paper towel to drain and cool.",
+        "Cook sausage links in the same skillet until no longer pink in the center, 7 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to plate with the bacon to cool and drain.",
+        "Drain most of the grease from the skillet and return to medium heat. Cook and stir eggs until scrambled and no longer wet, about 5 minutes; season with salt and pepper.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Roll crescent roll dough out to cover bottom of a 9x13-inch baking dish.",
+        "Bake dough until golden brown, about 10 minutes.",
+        "Spread salsa in a layer onto the baked dough; top with the scrambled eggs. Crumble the bacon and sprinkle over the eggs. Slice sausage links and scatter evenly among the bacon crumbles. Top the entire pizza with Cheddar cheese.",
+        "Bake in oven until cheese is melted and beginning to brown, about 10 minutes. Allow to cool 10 minutes before cutting to serve."
+    ],
+    "ingredients": [
+        "10 slices bacon",
+        "10 links pork sausage links",
+        "12 egg, beaten",
+        "salt and ground black pepper to taste",
+        "2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury\u00ae",
+        "1/2 cup salsa",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Bacon and Sausage Pizza",
+    "url": "http://allrecipes.com/recipe/229023/breakfast-bacon-and-sausage-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-baked-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-baked-potatoes.json
new file mode 100644
index 000000000..7ff497265
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-baked-potatoes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place potato on a microwave-safe plate; pierce 3 or 4 times with a fork. Cook in the microwave for 5 minutes. Flip using the fork. Cook for 3 minutes more. Cool potato slightly, about 3 minutes. Cut in halve lengthwise.",
+        "Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese.",
+        "Heat a nonstick skillet over medium-high heat. Break eggs and slide gently into the skillet one at a time. Reduce heat to low; cook eggs until whites are firm and yolks begin to thicken, about 2 minutes. Flip and continue cooking until yolks thicken to desired doneness, 2 to 3 minutes more.",
+        "Place one egg over each potato half; garnish with green onion and sriracha sauce."
+    ],
+    "ingredients": [
+        "1 russet potato, scrubbed",
+        "2 tablespoons butter",
+        "2 slices American cheese",
+        "1/4 cup shredded Cheddar cheese",
+        "2 eggs",
+        "salt and ground black pepper to taste",
+        "1 tablespoon sliced green onion",
+        "1 teaspoon sriracha sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Baked Potatoes",
+    "url": "http://allrecipes.com/recipe/256549/breakfast-baked-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-banana-cake.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-banana-cake.json
new file mode 100644
index 000000000..99b143f4a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-banana-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch round cake pan. Combine the flour, oats, baking soda, salt, and cinnamon in a mixing bowl; set aside.",
+        "Beat the brown sugar, eggs, bananas, vanilla extract, orange zest, and butter in a bowl until smooth. Stir the dry mixture into the egg mixture until smooth; fold in the coconut and almonds. Pour into the prepared cake pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup rolled oats",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon, or to taste",
+        "1/2 cup brown sugar",
+        "2 eggs, beaten",
+        "1 cup bananas, sliced",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon grated orange zest",
+        "1/2 cup melted butter",
+        "1/4 cup flaked coconut",
+        "1/4 cup sliced almonds, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Banana Cake",
+    "url": "http://allrecipes.com/recipe/216466/breakfast-banana-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-banana-green-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-banana-green-smoothie.json
new file mode 100644
index 000000000..11d42a67c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-banana-green-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Put spinach, banana, carrot, yogurt, ice, and honey in a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "2 cups baby spinach leaves, or to taste",
+        "1 banana",
+        "1 carrot, peeled and cut into large chunks",
+        "3/4 cup plain fat-free Greek yogurt, or to taste",
+        "3/4 cup ice",
+        "2 tablespoons honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Banana Green Smoothie",
+    "url": "http://allrecipes.com/recipe/233980/breakfast-banana-green-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-banh-mi-sandwich-with-eggs-and-sausage-51252290.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-banh-mi-sandwich-with-eggs-and-sausage-51252290.json
new file mode 100644
index 000000000..0bccb588e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-banh-mi-sandwich-with-eggs-and-sausage-51252290.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "In a large bowl, combine all of the sausage ingredients except for the ground pork until evenly mixed. Add the pork and mix, using your hands, until the mixture is combined. Form into eight patties, using 1/3 cup pork mixture per patty.",
+        "In a large skillet over medium heat, heat 1 tablespoon oil. Working in two batches, cook the sausage patties until cooked through and lightly browned, about 2 minutes per side, adding 1 tablespoon oil for the second batch. Set sausage patties aside on a plate and pour off all but 2 tablespoons of fat from the skillet.",
+        "Heat the skillet to medium-high and fry the eggs in batches until desired doneness.",
+        "Spread the baguette halves open like a book, and spread insides with mayonnaise. Spread the top side with sambal, if desired. Place 2 fried eggs on the bottom side of each sandwich, and top with 2 sausage patties. Garnish with avocado, jalape\u00f1o, cilantro, and mint and serve."
+    ],
+    "ingredients": [
+        "2 teaspoons minced scallion (white part only)",
+        "2 teaspoons minced ginger",
+        "1 1/2 teaspoons brown sugar",
+        "1 1/2 teaspoons red-pepper flakes",
+        "1 1/2 teaspoons minced garlic",
+        "1 1/2 teaspoons kosher salt",
+        "3/4 teaspoon freshly ground black pepper",
+        "3/4 teaspoon fresh thyme leaves",
+        "3/4 teaspoon fish sauce",
+        "1 1/4 pounds ground pork",
+        "2 tablespoons vegetable oil, divided",
+        "8 large eggs",
+        "1 baguette, cut into four segments, split on one side, toasted",
+        "Mayonnaise, for serving",
+        "Sambal or hot sauce, for serving",
+        "Kosher salt",
+        "Freshly ground black pepper",
+        "1 avocado, pitted and sliced",
+        "1 jalape\u00f1o, seeded and julienned, to taste",
+        "Cilantro and mint leaves, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Egg",
+        "Pork",
+        "Breakfast",
+        "Sausage",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Breakfast Banh Mi Sandwich with Eggs and Sausage",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-banh-mi-sandwich-with-eggs-and-sausage-51252290"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-biscuits.json
new file mode 100644
index 000000000..671fe44f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-biscuits.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.",
+        "Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.",
+        "In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.",
+        "Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese."
+    ],
+    "ingredients": [
+        "1 (10 ounce) can refrigerated buttermilk biscuit dough",
+        "1 pound bacon",
+        "5 eggs",
+        "1/4 cup milk",
+        "3 tablespoons butter, softened",
+        "10 slices Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Biscuits",
+    "url": "http://allrecipes.com/recipe/24212/breakfast-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-blueberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-blueberry-sauce.json
new file mode 100644
index 000000000..8b032f09b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-blueberry-sauce.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/2 cup white sugar",
+        "1/2 cup frozen blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Blueberry Sauce",
+    "url": "http://allrecipes.com/recipe/233665/breakfast-blueberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-bowl-with-fresh-fruit-and-granola.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-bowl-with-fresh-fruit-and-granola.json
new file mode 100644
index 000000000..351560b23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-bowl-with-fresh-fruit-and-granola.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a blender, combine the yogurt and frozen berries and blend until the mixture forms a smooth puree. Pour the yogurt mixture into a bowl. Arrange the kiwifruit and strawberries slices on top. Sprinkle with the granola and chia seeds and serve immediately. Serves 1.",
+        "Williams Sonoma Test Kitchen"
+    ],
+    "ingredients": [
+        "1 cup (8 oz./250 g) Greek yogurt",
+        "1/2 cup (2 oz./60 g) frozen mixed berries",
+        "1 kiwifruit, peeled, halved lengthwise and thinly sliced crosswise",
+        "4 strawberries, stemmed and sliced",
+        "1/4 cup (1 oz./30 g) granola",
+        "1 Tbs. chia seeds"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Breakfast Bowl with Fresh Fruit and Granola",
+    "url": "http://www.williams-sonoma.com/recipe/breakfast-bowl-with-fresh-fruit-and-granola.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-bread.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-bread.json
new file mode 100644
index 000000000..ac90fcca5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, salt and sugar and stir until melted; let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.",
+        "In a large bowl, combine milk mixture with the yeast mixture. Mix in the egg and 3 cups of flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.",
+        "Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).",
+        "Bake in preheated oven for 45 to 50 minutes, or until bottom of the loaves sound hollow when tapped. Place on wire racks to cool."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "1/2 cup unsalted butter",
+        "1 teaspoon salt",
+        "2 tablespoons white sugar",
+        "2 (.25 ounce) packages active dry yeast",
+        "2/3 cup warm water (110 degrees F/45 degrees C)",
+        "1 egg, beaten",
+        "7 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Bread",
+    "url": "http://allrecipes.com/recipe/17674/breakfast-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-brownies.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-brownies.json
new file mode 100644
index 000000000..bb54fcf09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-brownies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan.",
+        "Mix oats, brown sugar, flax seed meal, flour, baking powder, cinnamon, and salt together in a bowl. Mix banana, rice milk, egg, and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour batter into the prepared baking pan.",
+        "Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups quick-cooking oats",
+        "3/4 cup brown sugar",
+        "3/4 cup flax seed meal",
+        "1/2 cup gluten-free all purpose baking flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1 banana, mashed",
+        "1/4 cup rice milk",
+        "1 egg",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Brownies",
+    "url": "http://allrecipes.com/recipe/228020/breakfast-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-bruschetta.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-bruschetta.json
new file mode 100644
index 000000000..78fefeb4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-bruschetta.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat broiler. Brush both sides of bread with oil and place on a large baking sheet. Toast bread under broiler on both sides.",
+        "Melt butter in medium pan over medium heat. Add capers to beaten eggs. Add eggs to pan and scramble to desired doneness.",
+        "Divide eggs, bacon, sausage and tomatoes between bread slices. Top with cheese, if desired. Serve immediately."
+    ],
+    "ingredients": [
+        "1 loaf French bread, diagonally sliced",
+        "2 tablespoons Crisco\u00ae Pure Olive Oil",
+        "1 teaspoon butter",
+        "2 tablespoons Crosse & Blackwell\u00ae Capers",
+        "4 large eggs, beaten",
+        "4 slices bacon, cooked crisp, coarsely chopped",
+        "4 links breakfast sausage, cooked, thinly sliced",
+        "3/4 cup cherry tomatoes, diced",
+        "Sharp Cheddar cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Bruschetta",
+    "url": "http://allrecipes.com/recipe/234540/breakfast-bruschetta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-burrito-recipe.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-burrito-recipe.json
new file mode 100644
index 000000000..ce915c142
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-burrito-recipe.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.",
+        "Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.",
+        "Excellent source of: Protein, Fiber, Vitamin A, Vitamin C,",
+        "Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium"
+    ],
+    "ingredients": [
+        "2 teaspoons canola oil",
+        "1/2 small red onion, diced (1 cup)",
+        "1 red bell pepper, seeded and diced",
+        "1 cup drained, rinsed canned black beans, preferably low-sodium",
+        "1/4 teaspoon chili flakes",
+        "Salt and freshly ground black pepper",
+        "4 eggs and 4 egg whites",
+        "1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese",
+        "Nonstick cooking spray",
+        "4 (10 inch) whole wheat tortillas (burrito size)",
+        "1/4 cup reduced fat-free sour cream",
+        "1/4 cup salsa",
+        "1 large tomato, (4 ounces) seeded and diced",
+        "1 small avocado (4 ounces), cubed",
+        "Hot sauce"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy Mexican Recipes",
+        "Healthy",
+        "Healthy Breakfast",
+        "Healthy Brunch Recipes",
+        "Brunch",
+        "Burrito",
+        "Egg Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Breakfast Burrito",
+    "url": "http://www.foodnetwork.com/recipes/ellie-krieger/breakfast-burrito-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-burritos-de-frank.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-burritos-de-frank.json
new file mode 100644
index 000000000..bf5f422b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-burritos-de-frank.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.",
+        "While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.",
+        "Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, drained",
+        "2 tablespoons vegetable oil",
+        "8 eggs",
+        "8 (10 inch) flour tortillas",
+        "1 1/2 cups shredded Cheddar cheese",
+        "1 (16 ounce) jar salsa"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Burritos de Frank",
+    "url": "http://allrecipes.com/recipe/20677/breakfast-burritos-de-frank/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-burritos-with-green-salsa.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-burritos-with-green-salsa.json
new file mode 100644
index 000000000..f487a2a9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-burritos-with-green-salsa.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 200 degrees F (95 degrees C).",
+        "Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.",
+        "Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.",
+        "Wrap the tortillas with aluminum foil and place in the warm oven.",
+        "Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.",
+        "Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F170879.jpg",
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "8 small red potatoes, cut into 1/4 inch slices",
+        "salt and ground black pepper to taste",
+        "1 tablespoon chili powder",
+        "\u00bd pound bulk chorizo sausage",
+        "4  burrito-size flour tortillas",
+        "1 tablespoon butter",
+        "5  eggs, lightly beaten",
+        "1 (4 ounce) package cream cheese",
+        "3 tablespoons chopped fresh cilantro",
+        "\u00bc cup green salsa"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Burritos with Green Salsa",
+    "url": "http://allrecipes.com/recipe/143165/breakfast-burritos-with-green-salsa/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-burritos.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-burritos.json
new file mode 100644
index 000000000..25be2a9d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-burritos.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.",
+        "Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.",
+        "Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese.  Roll tortillas into burritos and serve."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "10 eggs",
+        "1 (16 ounce) can refried beans",
+        "8 ounces shredded Cheddar cheese",
+        "10 (10 inch) flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Burritos",
+    "url": "http://allrecipes.com/recipe/21368/breakfast-burritos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-cake.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-cake.json
new file mode 100644
index 000000000..8d2f4b6af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.",
+        "In a large bowl, cream together sugar and shortening. Stir in vanilla. Sift together flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into prepared pan and sprinkle with brown sugar and cinnamon.",
+        "Bake in preheated oven until a toothpick inserted into center of the pan comes out clean, about 35 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "2 tablespoons shortening",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 cup milk",
+        "1/4 cup brown sugar",
+        "1 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Cake",
+    "url": "http://allrecipes.com/recipe/20696/breakfast-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-from-borden-ch.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-from-borden-ch.json
new file mode 100644
index 000000000..448872b81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-from-borden-ch.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Spray a 13 x 9 baking dish with non-stick cooking spray.",
+        "Heat a non-stick skillet over medium-high heat until hot.  Add the sausage to the skillet and cook, stirring occasionally, until browned; drain and set aside.",
+        "Place the potato rounds in the prepared baking dish. Arrange the cooked sausage evenly over the potatoes. Beat the eggs with the milk in a medium bowl or a 1-quart glass measure. Pour egg mixture over potatoes and sausage. Sprinkle cheese over eggs. Crumble bacon over cheese. Cover with foil, and bake for 40 minutes or until eggs are set and the dish has cooked through. Uncover, and bake an additional 10 minutes."
+    ],
+    "ingredients": [
+        "1 pound bulk pork sausage",
+        "1 (32 ounce) package frozen potato rounds",
+        "10 eggs",
+        "1 cup milk",
+        "8 ounces Borden\u00ae Colby Jack Shredded Cheese",
+        "8 slices bacon, cooked crisp and drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Casserole from Borden\u00ae Cheese",
+    "url": "http://allrecipes.com/recipe/255682/breakfast-casserole-from-borden-ch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-i.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-i.json
new file mode 100644
index 000000000..e8b50c4ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil.  Cook until tender but still firm, about 10 minutes. Drain, cool and chop.",
+        "Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.",
+        "In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.",
+        "Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C). Bake until eggs are solid, approximately 60 minutes."
+    ],
+    "ingredients": [
+        "8 ounces bacon",
+        "8 ounces broccoli, cut into florets",
+        "8 slices bread",
+        "2 tablespoons butter, softened",
+        "3/4 cup shredded Cheddar cheese",
+        "12 eggs",
+        "2 cups milk",
+        "1/2 teaspoon dry mustard",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Casserole I",
+    "url": "http://allrecipes.com/recipe/20021/breakfast-casserole-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-ii.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-ii.json
new file mode 100644
index 000000000..bc8a244c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.",
+        "Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package ground pork breakfast sausage",
+        "12 eggs",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 1/4 cups milk",
+        "1 (4.5 ounce) can sliced mushrooms, drained",
+        "1 (32 ounce) package frozen potato rounds",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Casserole II",
+    "url": "http://allrecipes.com/recipe/20701/breakfast-casserole-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-iii.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-iii.json
new file mode 100644
index 000000000..cf7f43105
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-iii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.",
+        "Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. Remove from heat, cool, peel, and cube.",
+        "Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain.",
+        "Melt butter in a large saucepan over medium heat. Stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. Sprinkle with seasoning salt. Place potato mixture in the prepared baking dish. Cover with sausage. Sprinkle with cheese, top with eggs, and season with salt and pepper.",
+        "Bake 30 minutes in the preheated oven, or until eggs are fully cooked."
+    ],
+    "ingredients": [
+        "6 baking potatoes",
+        "1 pound ground pork sausage",
+        "2 tablespoons butter",
+        "1 onion, sliced",
+        "2 teaspoons seasoning salt",
+        "1 cup shredded Cheddar cheese",
+        "12 eggs, lightly beaten",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Casserole III",
+    "url": "http://allrecipes.com/recipe/34763/breakfast-casserole-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-in-a-slow-cooker.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-in-a-slow-cooker.json
new file mode 100644
index 000000000..24ce5737d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole-in-a-slow-cooker.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.",
+        "Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.",
+        "Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.",
+        "Cook on Low for 6 to 8 hours."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (26 ounce) package frozen hash brown potatoes, thawed",
+        "12 eggs, beaten",
+        "1 cup milk",
+        "1 tablespoon ground mustard",
+        "salt and ground black pepper to taste",
+        "1 (16 ounce) package maple-flavored sausage",
+        "1 (16 ounce) package shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Casserole in a Slow Cooker",
+    "url": "http://allrecipes.com/recipe/241106/breakfast-casserole-in-a-slow-cooker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole.json
new file mode 100644
index 000000000..0e092eddc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese.  Pour into a lightly greased 9 x 13 inch pan.",
+        "Bake at 350 degrees F (175 degrees C) for 30 minutes.  Top with crumbs, and drizzle with melted butter or margarine.  Bake for another 15 minutes."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) can  condensed cream of chicken soup",
+        "1 (16 ounce) container sour cream",
+        "1 (2 pound) package frozen hash brown potatoes, thawed",
+        "1 cup cubed, cooked chicken meat",
+        "1 cup diced ham",
+        "1 onion, chopped",
+        "3/4 cup shredded Cheddar cheese",
+        "1 cup crushed potato chips",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Casserole",
+    "url": "http://allrecipes.com/recipe/8535/breakfast-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-cheesesteaks.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-cheesesteaks.json
new file mode 100644
index 000000000..8eaae839d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-cheesesteaks.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In medium bowl, whisk together 2 eggs and milk; dip bread into egg mixture until fully coated. Cook French toast on griddle or large skillet over medium heat until golden brown on both sides.",
+        "Cook sausage patties according to package instructions. Cut into strips.",
+        "In separate skillet, heat olive oil over medium heat. Add garlic, peppers and onions and saute until browned and tender.",
+        "Add cooked sausage strips to pepper and onion mixture; top with cheese and heat until cheese is melted.",
+        "Cook remaining eggs over easy, or as desired.",
+        "Assemble cheesesteaks by layering french toast with eggs, and pepper, sausage and cheese mixture. Season with salt & pepper and serve open-faced."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4006521.jpg",
+    "ingredients": [
+        "6 large eggs, divided",
+        "2 tablespoons milk",
+        "4 thick slices bread",
+        "1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown\u00ae Chicken Sausage Patties",
+        "1 tablespoon olive oil",
+        "1 clove garlic, minced",
+        "\u00bd  red bell pepper, thinly sliced",
+        "\u00bd  green bell pepper, thinly sliced",
+        "\u00bd small red onion, thinly sliced",
+        "2 slices provolone cheese",
+        "Salt and pepper, to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Cheesesteaks",
+    "url": "http://allrecipes.com/recipe/255677/breakfast-cheesesteaks/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-chickpea-spinach-muffins.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-chickpea-spinach-muffins.json
new file mode 100644
index 000000000..1f3abb503
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-chickpea-spinach-muffins.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with coconut oil.",
+        "Combine spinach and eggs in a food processor; pulse until blended. Add chickpeas; pulse until blended. Add nutritional yeast, Parmesan cheese, paprika, salt, and pepper; pulse until evenly incorporated.",
+        "Pour spinach mixture into the prepared muffin tin, filling each cup 2/3 full.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons coconut oil",
+        "1 (10 ounce) package frozen spinach, thawed",
+        "2 eggs",
+        "1 (15 ounce) can chickpeas, rinsed and drained",
+        "1/2 cup nutritional yeast",
+        "1/4 cup grated Parmesan cheese",
+        "1 teaspoon ground paprika",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Chickpea Spinach Muffins",
+    "url": "http://allrecipes.com/recipe/256684/breakfast-chickpea-spinach-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-cookies-56389472.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-cookies-56389472.json
new file mode 100644
index 000000000..626aa327b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-cookies-56389472.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Position a rack in the center of the oven and preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper or a silicone baking mat.",
+        "If using a flax \"eggs,\" in a clean coffee or spice grinder, process the flaxseeds to a fine powder. In a small bowl, whisk together the flax powder and water. Set aside to thicken for 10 minutes, whisking occasionally; it should be thick and viscous and the consistency of a beaten egg.",
+        "In the bowl of a food processor fitted with the steel blade, process 3/4 cup of the oats to a flour (a few tweedy bits here and there, without any whole oats in the mix, are fine). Transfer the oat flour to a large bowl. To the bowl, add the remaining oats, coconut, cinnamon, baking powder, salt, and baking soda. Whisk to blend.",
+        "In the food processor, combine the date paste, oil, maple syrup, and vanilla extract. Add the flax \"egg\" (or whole egg, if using) to the processor and blend until slightly aerated, 1 full minute.",
+        "Scrape the wet ingredients into the bowl with the dry ingredients and stir until the dough is evenly moistened. Fold in the dried fruit. Let the dough rest for 10 minutes.",
+        "Using a standard ice cream scoop, drop 9 quarter cupfuls of the dough onto the prepared baking sheet, spacing them evenly. Use your fingertips to flatten each cookie to a 1/2-inch thickness-the cookies will not spread much during baking. Bake until golden, about 30 minutes. You'll know they're done when their fragrance fills the kitchen, and the cookies are set enough that you can lift one off the sheet to make sure the bottom is a deep golden color, though the centers will still be soft.",
+        "Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days."
+    ],
+    "ingredients": [
+        "1 tablespoon (3/8 ounce/11 grams) golden flaxseeds, or 1 whole large egg",
+        "3 tablespoons (1 1/2 ounces/43 grams) hot water",
+        "1 1/2 cups (4 1/2 ounces/125 grams) old-fashioned rolled oats",
+        "3/4 cup (3/4 ounces/105 grams) cooked quinoa",
+        "1/4 cup (3/4 ounce/20 grams) unsweetened shredded coconut or finely chopped nuts",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon fine sea salt",
+        "1/4 teaspoon baking soda",
+        "1/3 cup (3 ounces/85 grams) Date Paste",
+        "1/3 cup (2 5/8 ounces/75 grams) coconut or canola oil",
+        "1/4 cup (3 ounces/85 grams) pure maple syrup",
+        "1/2 teaspoon pure vanilla extract",
+        "1/2 cup (2 7/8 ounces/80 grams) chopped dried fruit"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Dessert",
+        "Bake",
+        "Low Fat",
+        "Kid-Friendly",
+        "Wheat/Gluten-Free",
+        "Dried Fruit",
+        "Date",
+        "Coconut",
+        "Oat",
+        "Quinoa",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan",
+        "Cinnamon",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Breakfast Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-cookies-56389472"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-corn-muffins.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-corn-muffins.json
new file mode 100644
index 000000000..b82380022
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-corn-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.",
+        "Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.",
+        "Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "3/4 cup cornmeal",
+        "1 1/2 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup butter",
+        "1/4 cup honey",
+        "2/3 cup white sugar",
+        "2 eggs",
+        "1/2 cup buttermilk",
+        "1 large ripe banana, cut into 1 inch slices",
+        "1/2 cup peanut butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Corn Muffins",
+    "url": "http://allrecipes.com/recipe/204119/breakfast-corn-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-couscous-with-dried-fruit-compote-350221.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-couscous-with-dried-fruit-compote-350221.json
new file mode 100644
index 000000000..1e304ab09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-couscous-with-dried-fruit-compote-350221.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Simmer water, sugar, and fruit in a small saucepan over medium heat, uncovered, stirring occasionally, until liquid just starts to become syrupy, about 8 minutes. Add tea bag and let steep off heat while making couscous.",
+        "Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand 5 minutes, then fluff."
+    ],
+    "ingredients": [
+        "1 1/4 cups water",
+        "3 tablespoons packed dark brown sugar",
+        "1 1/2 cups mixed dried fruit such as apricots, cherries, cranberries, and apples, chopped if large",
+        "1 tea bag of black tea such as orange pekoe or English breakfast",
+        "1 to 3 teaspoons fresh lemon juice",
+        "1 cup couscous",
+        "3 tablespoons unsalted butter",
+        "1 1/2 cups boiling water",
+        "1/2 teaspoon cinnamon",
+        "Accompaniments: chopped toasted almonds; warm milk for drizzling"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tea",
+        "Breakfast",
+        "Brunch",
+        "Quick & Easy",
+        "Mother's Day",
+        "Dried Fruit",
+        "Almond",
+        "Healthy",
+        "Cinnamon",
+        "Couscous",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Breakfast Couscous with Dried-fruit compote",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-couscous-with-dried-fruit-compote-350221"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-crepes-108134.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-crepes-108134.json
new file mode 100644
index 000000000..dd60771b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-crepes-108134.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.",
+        "Place cr\u00eape pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.",
+        "Cook cr\u00eape over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process \u2014 if the cr\u00eape starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.",
+        "When underside of cr\u00eape is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.",
+        "Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked cr\u00eapes on a plate in the oven. To serve, sprinkle each cr\u00eape with sugar or spread with jelly and fold or roll up."
+    ],
+    "ingredients": [
+        "1 1/2 cups whole milk",
+        "3 large eggs",
+        "3 tablespoons sugar",
+        "1 teaspoon salt",
+        "Scant 5 tablespoons unsalted butter, melted",
+        "1/2 cup brandy",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "Additional butter for cooking",
+        "Additional sugar or clear jelly such as apple or apricot for serving",
+        "Iron skillet or cr\u00eape pan",
+        "Flexible metal or plastic spatula"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Breakfast",
+        "Brunch",
+        "Quick & Easy",
+        "Brandy",
+        "Pan-Fry",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Breakfast Crepes",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-crepes-108134"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-crisp.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-crisp.json
new file mode 100644
index 000000000..758c3ad17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-crisp.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan.",
+        "In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.",
+        "Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean."
+    ],
+    "ingredients": [
+        "1 1/2 cups quick cooking oats",
+        "1/2 cup unbleached all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon salt",
+        "1/2 cup brown sugar",
+        "1/4 cup margarine, softened",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Crisp",
+    "url": "http://allrecipes.com/recipe/24137/breakfast-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-cups.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-cups.json
new file mode 100644
index 000000000..055cdd635
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-cups.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.",
+        "Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.",
+        "Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.",
+        "Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.",
+        "Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "18 refrigerated biscuits (unbaked)",
+        "8 ounces breakfast sausage",
+        "7 large eggs",
+        "1/2 cup milk",
+        "salt and ground black pepper to taste",
+        "1 cup mild shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Cups",
+    "url": "http://allrecipes.com/recipe/233747/breakfast-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-egg-muffins.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-egg-muffins.json
new file mode 100644
index 000000000..b65430d42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-egg-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.",
+        "Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.",
+        "Bake in preheated oven until firm in the middle, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "4 cups egg whites",
+        "9 eggs",
+        "1 pound turkey ham, diced",
+        "2 cups chopped spinach",
+        "2 red bell peppers, diced",
+        "2 green bell peppers, diced",
+        "2 fresh jalapeno peppers, seeded and diced",
+        "1 tablespoon minced garlic",
+        "1 tablespoon Italian seasoning",
+        "2 teaspoons onion powder",
+        "1/4 teaspoon cayenne pepper",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Egg Muffins",
+    "url": "http://allrecipes.com/recipe/236039/breakfast-egg-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-empanadas-102975.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-empanadas-102975.json
new file mode 100644
index 000000000..b0cd55202
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-empanadas-102975.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat 2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut\u00e9 chorizo and onion, stirring, until onion is softened. Add potatoes with salt and pepper to taste and cook, covered, stirring occasionally, until potatoes begin to turn golden brown, about 6 minutes. Stir in jalape\u00f1os, tomatoes, and cumin and cook, uncovered, stirring occasionally, until potatoes are tender and golden brown, about 6 minutes. Transfer to a bowl and cool completely. Stir in cilantro, cheese, and salt and pepper to taste.",
+        "Roll out each empanada wrapper into a 6-inch round on a lightly floured surface. Put about 1/3 cup filling in center of each wrapper and form filling into a log. Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to form a half-moon. Press down around filling to force out air and seal by pressing edges together firmly with a fork.",
+        "Heat remaining 3 cups oil in a deep 12-inch skillet over moderate heat until hot but not smoking, then fry empanadas in 3 batches, gently turning, until golden brown, about 3 minutes. Transfer empanadas to paper towels to drain."
+    ],
+    "ingredients": [
+        "3 cups plus 2 teaspoons vegetable oil",
+        "2 Spanish chorizo links (spicy dried pork sausage; 6 to 8 ounces), cut into 1/2-inch pieces",
+        "1 onion, chopped",
+        "1 pound boiling potatoes such as Yukon Gold, peeled and cut into 1/2-inch cubes",
+        "2 jalape\u00f1os, seeded and finely chopped",
+        "2 plum tomatoes, seeded and chopped",
+        "1/2 teaspoon ground cumin",
+        "1/4 cup finely chopped fresh cilantro",
+        "1/3 cup grated queso blanco or Monterey Jack",
+        "8 frozen empanada or turnover wrappers, thawed",
+        "Accompaniments: bottled or homemade salsa verde and sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Cheese",
+        "Pepper",
+        "Pork",
+        "Breakfast",
+        "Brunch",
+        "Sausage",
+        "Jalape\u00f1o",
+        "Monterey Jack",
+        "Gourmet"
+    ],
+    "title": "Breakfast Empa\u00f1adas",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-empanadas-102975"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-enchiladas-from-jones-dairy.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-enchiladas-from-jones-dairy.json
new file mode 100644
index 000000000..6e22a0e7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-enchiladas-from-jones-dairy.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.",
+        "Preheat oven to 350 degrees F.",
+        "In large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce.",
+        "To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese.",
+        "Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired.",
+        "To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4006526.jpg",
+    "ingredients": [
+        "12 eggs",
+        "1 (7 ounce) can diced green chiles, drained",
+        "2 (10 ounce) cans green enchilada sauce",
+        "1/3 cup half-and-half",
+        "12 (6 inch) flour tortillas",
+        "2 cups shredded Cheddar cheese",
+        "1 (6 ounce) package Jones Dairy Farm Canadian Bacon, diced",
+        "1 cup shredded Monterey Jack cheese",
+        "sour cream (optional)",
+        "salsa (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Enchiladas from Jones Dairy Farm",
+    "url": "http://allrecipes.com/recipe/255679/breakfast-enchiladas-from-jones-dairy/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-enchiladas.json
new file mode 100644
index 000000000..d6fa8125c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-enchiladas.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.",
+        "Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.",
+        "Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen hash brown potatoes",
+        "1 cup diced cooked ham",
+        "1 tablespoon vegetable oil",
+        "1 (4.5 ounce) can diced green chile peppers",
+        "1 1/2 cups shredded Cheddar cheese, divided",
+        "1 (28 ounce) can green chile enchilada sauce",
+        "8 (10 inch) flour tortillas"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Enchiladas",
+    "url": "http://allrecipes.com/recipe/54865/breakfast-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-for-dinner-casserole.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-for-dinner-casserole.json
new file mode 100644
index 000000000..2c794ff56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-for-dinner-casserole.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Unroll crescent roll dough and spread evenly over the bottom of the prepared baking dish.",
+        "Bake in the preheated oven for 10 minutes.",
+        "Mix sausage and eggs together in a bowl. Add Cheddar cheese, mozzarella cheese, milk, red bell pepper, spinach, scallion, parsley, salt, and pepper, stirring well after each addition. Pour egg mixture over the baked crescent rolls.",
+        "Bake in the oven until eggs are set, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground turkey breakfast sausage",
+        "1 (8 ounce) can refrigerated reduced-fat crescent roll dough",
+        "5 eggs, lightly beaten",
+        "1 cup shredded Cheddar cheese",
+        "1 cup shredded mozzarella cheese",
+        "2/3 cup milk",
+        "2/3 red bell pepper, chopped",
+        "1/2 cup chopped fresh spinach",
+        "1 scallion, chopped",
+        "1 tablespoon minced parsley",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast for Dinner Casserole",
+    "url": "http://allrecipes.com/recipe/257205/breakfast-for-dinner-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-for-dinner.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-for-dinner.json
new file mode 100644
index 000000000..da1d47eb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-for-dinner.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon into small pieces.",
+        "Heat oil in a skillet over medium heat; cook and stir eggs until set, about 5 minutes. Season scrambled eggs with salt and pepper.",
+        "Layer rice, eggs, and bacon in a bowl; top generously with cinnamon sugar."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "1/2 cup rice",
+        "2 slices bacon",
+        "1 teaspoon oil, or as needed",
+        "2 eggs, beaten",
+        "salt and ground black pepper to taste",
+        "1 pinch cinnamon sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast For Dinner",
+    "url": "http://allrecipes.com/recipe/257204/breakfast-for-dinner/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-fried-brown-rice.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-fried-brown-rice.json
new file mode 100644
index 000000000..fd1466ec1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-fried-brown-rice.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat a wok or skillet on high heat for 1 minute.",
+        "Coat wok thoroughly with 2 tablespoons peanut oil; reduce heat to medium. Cook and stir onion until beginning to soften, about 3 minutes.",
+        "Crack eggs directly into the wok. Stir quickly to scramble until eggs begin to set but are still fluid, about 1 1/2 minutes.",
+        "Stir ham into the wok and cook just until warmed through, about 1 minute.",
+        "Stir butter and remaining 1 tablespoon of peanut oil into the wok; let warm for 10 seconds. Add rice and stir constantly for 3 to 4 minutes, adding more oil if rice begins to stick.",
+        "Season fried rice with salt and pepper; top with Cheddar cheese."
+    ],
+    "ingredients": [
+        "3 tablespoons peanut oil, divided, or more as needed",
+        "1/2 onion, chopped",
+        "2 large eggs",
+        "1 cup diced fully cooked ham",
+        "2 tablespoons butter",
+        "3 cups cooked brown rice",
+        "kosher salt and freshly ground black pepper to taste",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Fried Brown Rice",
+    "url": "http://allrecipes.com/recipe/245318/breakfast-fried-brown-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-fried-rice.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-fried-rice.json
new file mode 100644
index 000000000..59bb4b05c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-fried-rice.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.",
+        "Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1886979.jpg",
+    "ingredients": [
+        "4 cups water",
+        "2 cups uncooked white rice",
+        "6 slices bacon",
+        "4 eggs, beaten",
+        "1 large yellow onion, chopped",
+        "1 cup frozen peas",
+        "4 green onions, chopped",
+        "1 1/2 tablespoons soy sauce, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Fried Rice",
+    "url": "http://allrecipes.com/recipe/240520/breakfast-fried-rice/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-granola-cups.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-granola-cups.json
new file mode 100644
index 000000000..125d6271d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-granola-cups.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Spray 6 muffin cups with cooking spray.",
+        "Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again.",
+        "Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1/4 cup mashed banana",
+        "1/4 cup honey",
+        "1/2 teaspoon almond extract",
+        "1 1/4 cups rolled oats",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "3 cups yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Granola Cups",
+    "url": "http://allrecipes.com/recipe/241740/breakfast-granola-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-grits-from-so-delicous.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-grits-from-so-delicous.json
new file mode 100644
index 000000000..a5dd9373e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-grits-from-so-delicous.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In saucepan, crumble tube of ready-to-heat grits, and heat over medium heat with 1/2  cup coconut milk until hot and creamy, about 5 minutes.",
+        "Add corn kernels. Continue cooking for another 5 minutes.",
+        "Add olive oil, salt, and chives and combine well before portioning into 4 bowls.",
+        "Garnish with sundried tomatoes, avocado slices, and the reserved chive.",
+        "Serve with your favorite hot sauce."
+    ],
+    "ingredients": [
+        "1 (32 ounce) tube prepared white grits (polenta) (such as San Gennaro), crumbled",
+        "1/2 cup So Delicious\u00ae Dairy Free Original Coconut Milk",
+        "1 cup corn kernels, fresh or frozen (thawed)",
+        "2 tablespoons extra virgin olive oil",
+        "1/2 teaspoon salt",
+        "1/2 cup minced fresh chives, plus more for garnish",
+        "1/2 cup sun-dried tomatoes in oil, drained and chopped",
+        "1 avocado, quartered and sliced",
+        "Favorite hot sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Grits from So Delicous\u00ae",
+    "url": "http://allrecipes.com/recipe/240816/breakfast-grits-from-so-delicous/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-grits.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-grits.json
new file mode 100644
index 000000000..81b1cf8bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-grits.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.",
+        "Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted."
+    ],
+    "ingredients": [
+        "3 cups water",
+        "1/2 teaspoon salt",
+        "1 cup hominy grits",
+        "freshly ground black pepper",
+        "1 tablespoon butter",
+        "1/2 cup shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Grits",
+    "url": "http://allrecipes.com/recipe/14020/breakfast-grits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-hobo-packs-with-hash-brown-potatoes-sausage-and-scallions-56389750.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-hobo-packs-with-hash-brown-potatoes-sausage-and-scallions-56389750.json
new file mode 100644
index 000000000..5b04b699d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-hobo-packs-with-hash-brown-potatoes-sausage-and-scallions-56389750.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Cut 12 (12x16\") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.",
+        "Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.",
+        "Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.",
+        "Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5\u201310 minutes more.",
+        "Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each pack with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4\u20135 minutes.",
+        "Carefully remove packs from coals, open, and sprinkle with cheddar, if using. Serve immediately.",
+        "Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month."
+    ],
+    "ingredients": [
+        "3 scallions, trimmed, sliced",
+        "1 (16-ounce) package frozen shredded hash brown potatoes, defrosted",
+        "12 ounces cooked breakfast sausages (about 16 sausage links), cut into 3/4\" pieces",
+        "1/4 cup olive oil",
+        "1 teaspoon kosher salt, plus more to taste",
+        "1/2 teaspoon freshly ground black pepper, plus more to taste",
+        "3 (packed) cups baby spinach",
+        "6 large eggs",
+        "1/2 cup shredded cheddar (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Potato",
+        "Breakfast",
+        "Kid-Friendly",
+        "Cheddar",
+        "Sausage",
+        "Spinach",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Breakfast Hobo Packs with Hash Brown Potatoes, Sausage, and Scallions",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-hobo-packs-with-hash-brown-potatoes-sausage-and-scallions-56389750"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-hobo-packs-with-polenta-prosciutto-and-cherry-tomatoes-56389751.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-hobo-packs-with-polenta-prosciutto-and-cherry-tomatoes-56389751.json
new file mode 100644
index 000000000..c33268045
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-hobo-packs-with-polenta-prosciutto-and-cherry-tomatoes-56389751.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Cut 12 (12x16\") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.",
+        "Toss polenta, tomatoes, prosciutto, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.",
+        "Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.",
+        "Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5\u201310 minutes more.",
+        "Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4\u20135 minutes.",
+        "Carefully remove packs from coals, open, and sprinkle evenly with Parmesan and basil, if using. Serve immediately.",
+        "Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month."
+    ],
+    "ingredients": [
+        "1 1/2 pounds pre-cooked polenta, cut into 1/2\" cubes",
+        "1 pint cherry tomatoes, halved",
+        "6 ounces sliced prosciutto (about 12 slices), torn into large pieces",
+        "1/4 cup olive oil",
+        "1 teaspoon kosher salt, plus more to taste",
+        "1/2 teaspoon freshly ground black pepper, plus more to taste",
+        "6 large eggs",
+        "1/2 cup grated Parmesan (optional)",
+        "1/4 cup torn basil leaves (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Breakfast",
+        "Kid-Friendly",
+        "Parmesan",
+        "Basil",
+        "Cornmeal",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Breakfast Hobo Packs with Polenta, Prosciutto, and Cherry Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-hobo-packs-with-polenta-prosciutto-and-cherry-tomatoes-56389751"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-in-a-glass.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-in-a-glass.json
new file mode 100644
index 000000000..a3c96a9b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-in-a-glass.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a blender, combine banana, strawberries, milk and yogurt. Blend until smooth. Pour into glasses and serve."
+    ],
+    "ingredients": [
+        "1 banana",
+        "1/4 cup strawberries",
+        "1/3 cup nonfat milk",
+        "1 (8 ounce) container nonfat plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast In A Glass",
+    "url": "http://allrecipes.com/recipe/32481/breakfast-in-a-glass/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-in-bangkok.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-in-bangkok.json
new file mode 100644
index 000000000..b0f41b3b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-in-bangkok.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Run the carrots and apple through a juice extractor and pour the resulting juice into a glass. Stir in the coconut milk and garnish with freshly grated ginger root."
+    ],
+    "ingredients": [
+        "2 carrots",
+        "1 Gala apple, peeled and quartered",
+        "1/4 cup coconut milk",
+        "1/4 teaspoon grated fresh ginger root"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast in Bangkok",
+    "url": "http://allrecipes.com/recipe/167011/breakfast-in-bangkok/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-kolaches.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-kolaches.json
new file mode 100644
index 000000000..df7ba6055
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-kolaches.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In the order suggested by the manufacturer, place milk, egg, egg yolk, bread flour, salt, butter, sugar and bread machine yeast in bread machine. Select Dough cycle, and press Start.",
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a large baking sheet.",
+        "On a lightly floured surface, punch down dough, and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise 15 to 20 minutes.",
+        "Flatten balls, and make a depression in the center of each. Fill each with 1 piece of sausage, about 1 tablespoon hash browns, and 1 quarter slice of cheese.",
+        "Bake 15 to 18 minutes in the preheated oven, or until lightly browned."
+    ],
+    "ingredients": [
+        "1 cup warm milk",
+        "1 egg, lightly beaten",
+        "1 egg yolk, beaten",
+        "3 cups bread flour",
+        "1/2 tablespoon salt",
+        "3 tablespoons butter",
+        "1/4 cup white sugar",
+        "3 teaspoons bread machine yeast",
+        "Filling:",
+        "18 2 inch sausages, cut in 1/2",
+        "1 (16 ounce) package frozen hash brown potatoes",
+        "8 slices Cheddar cheese, quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Kolaches",
+    "url": "http://allrecipes.com/recipe/33620/breakfast-kolaches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-macaroni-and-cheese-with-sausage-and-hash-browns.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-macaroni-and-cheese-with-sausage-and-hash-browns.json
new file mode 100644
index 000000000..17a54bfd9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-macaroni-and-cheese-with-sausage-and-hash-browns.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.",
+        "Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.",
+        "Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage.",
+        "Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.",
+        "Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes."
+    ],
+    "ingredients": [
+        "Kosher salt",
+        "1 pound elbow macaroni",
+        "1 tablespoon vegetable oil",
+        "1 pound breakfast sausage, casings removed",
+        "1 large yellow onion, chopped",
+        "2 small green bell peppers, chopped",
+        "2 1/2 cups half-and-half",
+        "1/8 to 1/4 teaspoon cayenne pepper",
+        "1 pound cream cheese, room temperature",
+        "8 ounces sharp Cheddar, shredded (about 3 cups)",
+        "3 ounces Gruyere, shredded (about 1 cup)",
+        "1 1/2 cups frozen shredded hash browns, thawed",
+        "4 tablespoons unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Macaroni and Cheese",
+        "Cheese",
+        "Sausage Recipes",
+        "Potato",
+        "Vegetable",
+        "Sauteing Recipes"
+    ],
+    "title": "Breakfast Macaroni and Cheese with Sausage and Hash Browns",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/breakfast-macaroni-and-cheese-with-sausage-and-hash-browns"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-meatloaf.json
new file mode 100644
index 000000000..2d5f1158d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-meatloaf.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x11 inch baking dish.",
+        "In a large bowl, mix together the ground turkey, tvp, powdered milk, and eggs until well blended. Mix in the green peppers, onion, celery and spinach. Season with black pepper and sage. Press the mixture into the prepared pan.",
+        "Bake for 1 hour in the preheated oven, or until the center is firm and the juices run clear. Let stand for a few minutes before slicing into 16 slices."
+    ],
+    "ingredients": [
+        "2 pounds ground turkey",
+        "2 cups textured vegetable protein",
+        "2 cups powdered milk",
+        "6 eggs, beaten",
+        "2 green bell peppers, chopped",
+        "1 small onion, chopped",
+        "4 stalks celery, chopped",
+        "1 (10 ounce) package frozen spinach, thawed and drained",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon ground sage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Meatloaf",
+    "url": "http://allrecipes.com/recipe/33137/breakfast-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-muesli.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-muesli.json
new file mode 100644
index 000000000..2e9dfb5f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-muesli.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.",
+        "Mix oats, peanuts, almonds, coconut flakes, bran, pumpkin, chia, sesame, and sunflower seeds in a large bowl.",
+        "Place oil, honey, and sugar in a small saucepan over medium heat; heat until boiling. Pour over oat mixture and stir well to combine. Spread muesli out onto baking sheet.",
+        "Bake muesli in the preheated oven, stirring every 10 minutes, until golden, about 40 minutes total. Remove from oven and cool, about 30 minutes. Stir in golden raisins and store in a sealed container."
+    ],
+    "ingredients": [
+        "3 cups rolled oats",
+        "1 cup peanuts",
+        "1/2 cup almonds",
+        "1/2 cup coconut flakes",
+        "1/2 cup bran",
+        "1/2 cup pumpkin seeds",
+        "1/2 cup chia seeds (optional)",
+        "1/2 cup sesame seeds",
+        "1/2 cup sunflower seeds",
+        "1/4 cup canola oil",
+        "1/4 cup honey",
+        "1/4 cup white sugar",
+        "1 cup golden raisins (sultanas)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Muesli",
+    "url": "http://allrecipes.com/recipe/245428/breakfast-muesli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-muffins.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-muffins.json
new file mode 100644
index 000000000..8475ef88f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.",
+        "In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.",
+        "Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "1 3/4 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "2 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup milk",
+        "1 egg, lightly beaten",
+        "1/3 cup butter, melted",
+        "1 cup fresh blueberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Muffins",
+    "url": "http://allrecipes.com/recipe/6762/breakfast-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-nachos.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-nachos.json
new file mode 100644
index 000000000..c4f0da363
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-nachos.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat butter in a skillet over medium-low heat. Gently crack eggs into pan and cook, undisturbed, just until whites turn opaque, about 2 minutes. Season eggs with salt and cayenne pepper; flip, taking care to not break yolks, and cook until set, about 30 seconds.",
+        "Cook chorizo in a skillet over medium-high heat until browned, about 10 minutes.",
+        "Arrange potato chips on a plate and lay eggs over top. Cover eggs and chips with chorizo and top with Cheddar cheese and oregano."
+    ],
+    "ingredients": [
+        "2 teaspoons butter",
+        "2 eggs",
+        "salt to taste",
+        "1 pinch cayenne pepper, or to taste",
+        "1/4 pound beef chorizo",
+        "2 cups potato chips (such as Lay's\u00ae)",
+        "1 slice smoked sharp Cheddar cheese, torn into pieces",
+        "1 pinch dried oregano"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Nachos!",
+    "url": "http://allrecipes.com/recipe/244427/breakfast-nachos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-pasta.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-pasta.json
new file mode 100644
index 000000000..4434cc3bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-pasta.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.",
+        "Heat 1 tablespoon oil in a skillet over medium heat; cook and stir eggs in the hot oil until set and scrambled, about 5 minutes.",
+        "Heat remaining 2 tablespoons oil in a separate skillet over medium-high heat; saute onion, mushrooms, peas, and carrots until onion is browned, about 10 minutes. Add pasta to onion mixture and toss. Add eggs and mix well. Sprinkle Parmesan cheese, salt, and pepper over pasta mixture and toss."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4198482.jpg",
+    "ingredients": [
+        "1/2 (14 ounce) package spaghetti",
+        "3 tablespoons olive oil, divided",
+        "4 eggs, beaten",
+        "1/2 onion, diced",
+        "1/4 cup chopped baby bella (crimini) mushrooms",
+        "1/4 cup frozen peas",
+        "1/4 cup shredded carrots",
+        "1/2 cup freshly grated Parmesan cheese",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Pasta",
+    "url": "http://allrecipes.com/recipe/241526/breakfast-pasta/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-patty-sliders-with-cheese.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-patty-sliders-with-cheese.json
new file mode 100644
index 000000000..5b6387dd3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-patty-sliders-with-cheese.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Grease a nonstick muffin pan with cooking spray.",
+        "Remove biscuit dough from can.  Separate 8 uncooked biscuits. Divide each biscuit into two even layers, horizontally.",
+        "Place the bottom dough layers in the muffin pan; top each with cheese and a sausage patty.",
+        "Place the top dough layers on top of each sausage patty.",
+        "Bake for 18-20 minutes or until golden brown and the biscuit is fully baked."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/4451048.jpg",
+    "ingredients": [
+        "1 (9.6 ounce) package Johnsonville\u00ae Fully Cooked Original Recipe or Turkey Breakfast Sausage",
+        "1 (12 ounce) can Pillsbury\u00ae Grands!\u00ae refrigerated biscuits",
+        "2 slices American cheese, quartered"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Pattie Sliders with Cheese",
+    "url": "http://allrecipes.com/recipe/254864/breakfast-patty-sliders-with-cheese/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-pies.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-pies.json
new file mode 100644
index 000000000..5a8a0b70d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-pies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.",
+        "Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.",
+        "Bake in preheated oven for 18 to 20 minutes, or until filling is set."
+    ],
+    "ingredients": [
+        "3/4 pound breakfast sausage",
+        "1/8 cup minced onion",
+        "1/8 cup minced green bell pepper",
+        "1 (12 ounce) can refrigerated biscuit dough",
+        "3 eggs, beaten",
+        "3 tablespoons milk",
+        "1/2 cup shredded Colby-Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Pies",
+    "url": "http://allrecipes.com/recipe/49629/breakfast-pies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-pita-pizza.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-pita-pizza.json
new file mode 100644
index 000000000..e3adeeced
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-pita-pizza.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside. Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.",
+        "Place pita bread on lined baking sheet. Spread pesto over pita; top with bacon, scrambled eggs, tomato, mushrooms, and spinach. Sprinkle Cheddar cheese over toppings.",
+        "Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices."
+    ],
+    "ingredients": [
+        "4 slices bacon",
+        "1/4 onion, chopped",
+        "2 tablespoons extra-virgin olive oil",
+        "4 eggs, beaten",
+        "2 tablespoons pesto",
+        "2 pita bread rounds",
+        "1/2 tomato, chopped",
+        "1/4 cup chopped fresh mushrooms",
+        "1/2 cup chopped spinach",
+        "1/2 cup shredded Cheddar cheese",
+        "1 avocado - peeled, pitted, and sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Pita Pizza",
+    "url": "http://allrecipes.com/recipe/245260/breakfast-pita-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-pita-pockets.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-pita-pockets.json
new file mode 100644
index 000000000..1e634bbb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-pita-pockets.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.",
+        "Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.",
+        "Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm."
+    ],
+    "ingredients": [
+        "2 slices bacon",
+        "2 links pork sausage",
+        "2 slices Canadian-style bacon",
+        "3 eggs, beaten",
+        "1 pita bread, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Pita Pockets",
+    "url": "http://allrecipes.com/recipe/43374/breakfast-pita-pockets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza-i.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza-i.json
new file mode 100644
index 000000000..ca707c1bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375  degrees F (190 degrees C).",
+        "Brown sausage and drain.  Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center.  Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.",
+        "Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.",
+        "Bake in preheated oven until eggs are set, about 25 to 30 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2330263.jpg",
+    "ingredients": [
+        "1 pound ground breakfast sausage",
+        "1 (8 ounce) package refrigerated crescent rolls",
+        "1 cup frozen hash brown potatoes, thawed",
+        "1 cup shredded Cheddar cheese",
+        "5  eggs",
+        "\u00bc cup milk",
+        "\u00bd teaspoon salt",
+        "\u215b teaspoon ground black pepper",
+        "\u00bc cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Pizza I",
+    "url": "http://allrecipes.com/recipe/20697/breakfast-pizza-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza-ii.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza-ii.json
new file mode 100644
index 000000000..6732cb229
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.",
+        "Line the bottom and sides of a 9x13 inch baking dish with crescent rolls. Cover rolls with sausage, tomatoes, mushrooms, 1 cup Cheddar cheese and 1 cup mozzarella cheese.",
+        "Bake in preheated oven for 8 to 10 minutes or until crust is golden brown. Remove from oven. In a large bowl, beat together eggs, Worcestershire sauce, salt and pepper. Pour egg mixture over crust. Bake for another 7 to 9 minutes, or until eggs are set. Remove from oven and sprinkle with remaining cheese."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F210412.jpg",
+    "ingredients": [
+        "1 pound ground pork sausage",
+        "1 (8 ounce) can refrigerated crescent rolls",
+        "1 (10 ounce) can diced tomatoes with green chile peppers, drained",
+        "1 (6 ounce) can mushrooms, drained and chopped",
+        "8 ounces shredded Cheddar cheese, divided",
+        "8 ounces shredded mozzarella cheese, divided",
+        "6  eggs",
+        "1 teaspoon Worcestershire sauce",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Pizza II",
+    "url": "http://allrecipes.com/recipe/24129/breakfast-pizza-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza-recipe.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza-recipe.json
new file mode 100644
index 000000000..6c1c40076
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza-recipe.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.",
+        "Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.",
+        "Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.",
+        "Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.",
+        "Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl."
+    ],
+    "ingredients": [
+        "1 storebought pizza dough",
+        "2 tablespoons butter, melted",
+        "4 tablespoons Cinnamon-Sugar, divided, recipe follows",
+        "2 cups mascarpone cheese",
+        "1 tablespoon heavy cream",
+        "2 tablespoons lemon juice",
+        "1 teaspoon lemon zest (from 1 lemon)",
+        "2 cups mixed berries",
+        "1 vanilla bean",
+        "1/2 cup sugar",
+        "1 tablespoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Breakfast Recipes",
+        "Easy Recipes",
+        "Easy Brunch Recipes",
+        "Brunch",
+        "Easy Baking",
+        "Breakfast Pizza",
+        "Pizza Recipes",
+        "American",
+        "Fruit Pizza",
+        "Holiday",
+        "Cheese",
+        "Fruit",
+        "Mother's Day Recipes",
+        "Summer"
+    ],
+    "title": "Breakfast Pizza",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/breakfast-pizza-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza.json
new file mode 100644
index 000000000..64455d49b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-pizza.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Combine 1 cup flour, undissolved yeast and salt in a large bowl.  Heat water and oil until very warm (120 degrees  to 130 degrees F).  Add to flour mixture and beat for 2 minutes.  Add enough remaining flour to make a soft dough.  Knead until smooth and elastic, about 5 minutes.  (If using RapidRise yeast, let dough rest at this point for 10 minutes.)",
+        "Roll dough to 12-inch circle; place in greased pizza pan. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough; prick surface with fork.",
+        "Bake crust in preheated 450 degrees F oven on lowest oven rack for 8 minutes.  Reduce oven to 375 degrees F.  Remove pizza from oven.",
+        "Top pizza crust with sausage, hash browns and onions.  Beat eggs, ground mustard, pepper and salt together in a bowl.  Pour over toppings.  Sprinkle with cheese.  Bake for 16 to 20 minutes until eggs are set and crust is browned."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 3/4 cups all-purpose flour, or more if needed",
+        "1 envelope Fleischmann's\u00ae Pizza Crust Yeast or RapidRise Yeast",
+        "3/4 teaspoon salt",
+        "2/3 cup water",
+        "1 tablespoon olive oil",
+        "Toppings:",
+        "8 ounces sausage, cooked and crumbled",
+        "1 cup frozen hash brown potatoes, thawed",
+        "1/4 cup chopped onion",
+        "3 eggs",
+        "1/2 teaspoon Durkee\u00ae Ground Mustard",
+        "1/2 teaspoon Durkee\u00ae Fine Grind Black Pepper",
+        "1/2 teaspoon salt",
+        "1 cup shredded Cheddar cheese*"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Pizza",
+    "url": "http://allrecipes.com/recipe/215377/breakfast-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-polenta-with-chorizo-and-queso-fresco-231278.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-polenta-with-chorizo-and-queso-fresco-231278.json
new file mode 100644
index 000000000..fd56cad24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-polenta-with-chorizo-and-queso-fresco-231278.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.",
+        "Meanwhile, saut\u00e9 chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture."
+    ],
+    "ingredients": [
+        "1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)",
+        "1/2 cup chopped fresh cilantro",
+        "3 1/4 cups water",
+        "1 cup polenta (coarse yellow cornmeal) or regular cornmeal",
+        "1 1-pound bag frozen yellow corn kernels, thawed",
+        "1 pound fresh link chorizo sausage, casings removed",
+        "1 pound cherry tomatoes (about 3 1/2 cups)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Pork",
+        "Tomato",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Saut\u00e9",
+        "Feta",
+        "Sausage",
+        "Cornmeal",
+        "Corn",
+        "Winter",
+        "Cilantro",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Breakfast Polenta with Chorizo and Queso Fresco",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-polenta-with-chorizo-and-queso-fresco-231278"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-polenta-with-sausage-onion-and-peppers-104154.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-polenta-with-sausage-onion-and-peppers-104154.json
new file mode 100644
index 000000000..5c25a94f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-polenta-with-sausage-onion-and-peppers-104154.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Butter 11x7x2-inch glass baking dish. Saut\u00e9 sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Saut\u00e9 until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.",
+        "Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Saut\u00e9 half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot."
+    ],
+    "ingredients": [
+        "3 hot Italian sausages (about 8 ounces), casings removed",
+        "3/4 cup chopped onion",
+        "3/4 cup chopped green bell pepper",
+        "1 teaspoon dried oregano",
+        "3 1/2 cups water",
+        "1 cup yellow cornmeal",
+        "1/2 cup grated Parmesan cheese",
+        "4 tablespoons (1/2 stick) butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Pepper",
+        "Pork",
+        "Breakfast",
+        "Saut\u00e9",
+        "Parmesan",
+        "Sausage",
+        "Cornmeal",
+        "Massachusetts"
+    ],
+    "title": "Breakfast Polenta with Sausage, Onion and Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-polenta-with-sausage-onion-and-peppers-104154"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-porridge.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-porridge.json
new file mode 100644
index 000000000..54ec3dae6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-porridge.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1 pitted prune, chopped",
+        "1 tablespoon raisins",
+        "2 tablespoons oat bran",
+        "2 tablespoons wheat bran",
+        "1 tablespoon wheat germ",
+        "1 tablespoon flax seed",
+        "1 teaspoon honey (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Porridge",
+    "url": "http://allrecipes.com/recipe/214211/breakfast-porridge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-potatoes-recipe.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-potatoes-recipe.json
new file mode 100644
index 000000000..f6de8dcf4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-potatoes-recipe.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F.",
+        "Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.",
+        "Place the hot potatoes on a cutting board and dice them into 1-inch pieces.",
+        "Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.",
+        "After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes."
+    ],
+    "ingredients": [
+        "12 russet potatoes",
+        "Canola oil, for frying",
+        "Butter, for frying",
+        "1 large onion, cut into fine dice",
+        "1 green pepper, cut into fine dice",
+        "1 red pepper, cut into fine dice",
+        "1 yellow pepper, cut into fine dice",
+        "Salt and ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Breakfast Recipes",
+        "Easy Brunch Recipes",
+        "Brunch",
+        "Skillet Recipes",
+        "Potato",
+        "Vegetable",
+        "Onion Recipes",
+        "Sauteing Recipes"
+    ],
+    "title": "Breakfast Potatoes",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/breakfast-potatoes-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-power-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-power-smoothie.json
new file mode 100644
index 000000000..701017dfa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-power-smoothie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine all ingredients into a blender.",
+        "Blend until smooth. Enjoy!"
+    ],
+    "ingredients": [
+        "1 cup So Delicious\u00ae Dairy Free Unsweetened Coconutmilk Beverage",
+        "2 bananas, peeled and frozen",
+        "1 1/2 cups frozen strawberries",
+        "1 packet vanilla protein powder (such as Vega One French Vanilla)",
+        "1 cup chopped kale or spinach (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Power Smoothie",
+    "url": "http://allrecipes.com/recipe/240817/breakfast-power-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-prune-spice-cake.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-prune-spice-cake.json
new file mode 100644
index 000000000..f3c57eb2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-prune-spice-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.",
+        "In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using.  Pour batter into the prepared pan.",
+        "Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean.   Cool on a wire rack for at least 10 minutes before inverting onto a serving plate."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "2 cups white sugar",
+        "4 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/3 cups buttermilk",
+        "1 1/3 cups stewed prunes, chopped",
+        "2 1/3 cups all-purpose flour",
+        "1 teaspoon allspice",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Prune Spice Cake",
+    "url": "http://allrecipes.com/recipe/140473/breakfast-prune-spice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-quinoa.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-quinoa.json
new file mode 100644
index 000000000..fa6e8dd79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-quinoa.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring quinoa, water, milk, cinnamon, and vanilla extract to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and has absorbed the water, 10 to 15 minutes. Remove saucepan from heat.",
+        "Mix cherries, cashews, and honey into the quinoa mixture; top with blackberries and creme fraiche."
+    ],
+    "ingredients": [
+        "1/2 cup quinoa",
+        "1/2 cup water",
+        "1/2 cup skim milk",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup dried cherries",
+        "1/2 cup cashews",
+        "1 tablespoon honey",
+        "1/2 cup fresh blackberries",
+        "2 tablespoons creme fraiche (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Quinoa",
+    "url": "http://allrecipes.com/recipe/230304/breakfast-quinoa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-rice-from-japan.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-rice-from-japan.json
new file mode 100644
index 000000000..4be8fb54a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-rice-from-japan.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in the skillet; cook until crispy on the bottom, 2 to 3 minutes. Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top. Season with soy sauce."
+    ],
+    "ingredients": [
+        "1 teaspoon vegetable oil",
+        "1 cup cold cooked rice, or more to taste",
+        "1 egg, or more to taste",
+        "2 green onions, sliced, or more to taste",
+        "2 teaspoons soy sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Rice from Japan",
+    "url": "http://allrecipes.com/recipe/245773/breakfast-rice-from-japan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-risotto-240748.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-risotto-240748.json
new file mode 100644
index 000000000..bae19e9ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-risotto-240748.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Saut\u00e9 until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside."
+    ],
+    "ingredients": [
+        "4 tablespoons (1/2 stick) butter, divided",
+        "4 hot Italian sausages, casings removed",
+        "1 small onion, chopped (about 1 cup)",
+        "2 small bay leaves",
+        "1 cup arborio rice or medium-grain white rice",
+        "1/2 cup dry white wine",
+        "3 cups (or more) low-salt chicken broth",
+        "Pinch of saffron threads",
+        "1/3 cup freshly grated Parmesan cheese plus additional for serving",
+        "1/3 cup chopped fresh Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Breakfast",
+        "Brunch",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Parmesan",
+        "Sausage",
+        "Parsley",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Breakfast Risotto",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-risotto-240748"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-rounds.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-rounds.json
new file mode 100644
index 000000000..24068c9a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-rounds.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm..."
+    ],
+    "ingredients": [
+        "1/2 cup peanut butter",
+        "4 English muffins, split and toasted",
+        "1 red apple, cored and sliced",
+        "1/4 cup packed brown sugar",
+        "2 tablespoons margarine",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Rounds",
+    "url": "http://allrecipes.com/recipe/33190/breakfast-rounds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-sandwich-heaven.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-sandwich-heaven.json
new file mode 100644
index 000000000..60c304a41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-sandwich-heaven.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Stir milk, egg, crumbled bacon, and chives together in a 2-cup glass measuring cup.",
+        "Cook in microwave oven until the egg mixture is solid in the center, 90 seconds to 2 minutes.",
+        "Heat a small skillet over medium heat; cook sausage patty in hot skillet until hot in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).",
+        "Sandwich the cooked egg, sausage, and cheese between the donut halves."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2731&h=1430&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F967901.jpg",
+    "ingredients": [
+        "\u00bc cup milk",
+        "1  egg, beaten",
+        "1 slice cooked bacon, crumbled",
+        "1 pinch dried chives",
+        "1  breakfast sausage patty",
+        "1  glazed donut, halved",
+        "1 slice American cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Sandwich Heaven",
+    "url": "http://allrecipes.com/recipe/231165/breakfast-sandwich-heaven/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-cake.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-cake.json
new file mode 100644
index 000000000..cbc7065be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-cake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.",
+        "Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.",
+        "In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended.  Add eggs and beat well.",
+        "In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition.  Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.",
+        "Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter."
+    ],
+    "ingredients": [
+        "1 cup raisins",
+        "3 cups boiling water",
+        "1 pound ground pork sausage",
+        "1 1/2 cups white sugar",
+        "1 1/2 cups brown sugar",
+        "2 eggs, lightly beaten",
+        "3 cups all-purpose flour",
+        "1 teaspoon ground ginger",
+        "1 teaspoon baking powder",
+        "1 teaspoon pumpkin pie spice",
+        "1 teaspoon baking soda",
+        "1 cup cold coffee",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Sausage Cake",
+    "url": "http://allrecipes.com/recipe/24151/breakfast-sausage-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-casserole.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-casserole.json
new file mode 100644
index 000000000..2ac710ddf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-casserole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.",
+        "Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.",
+        "Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.",
+        "Bake in the preheated oven until firm and golden brown, about 1 1/2 hours."
+    ],
+    "ingredients": [
+        "1 pound breakfast sausage",
+        "8 slices bread, cubed",
+        "4 cups shredded Cheddar cheese",
+        "6 eggs",
+        "1/2 teaspoon salt",
+        "3/4 teaspoon dry mustard powder",
+        "2 cups milk",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1/2 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Sausage Casserole",
+    "url": "http://allrecipes.com/recipe/172671/breakfast-sausage-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-pot-pie.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-pot-pie.json
new file mode 100644
index 000000000..e08a45e76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-pot-pie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.",
+        "Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.",
+        "Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.",
+        "Let stand for 10 minutes before cutting and serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "2 (9 inch) refrigerated unbaked pie crusts",
+        "1 (7 ounce) package Jones Dairy Farm All Natural Golden Brown\u00ae Sausage Links, cooked according to package directions, cooled and cut into small pieces",
+        "5  eggs, beaten",
+        "1 (10 ounce) package frozen mixed vegetables, thawed",
+        "1 cup shredded Cheddar and Jack cheese",
+        "Salt and black pepper",
+        "1  egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Sausage Pot Pie",
+    "url": "http://allrecipes.com/recipe/255972/breakfast-sausage-pot-pie/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-recipe.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-recipe.json
new file mode 100644
index 000000000..7f4d490d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-recipe.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces",
+        "1/2 pound fat back, diced into 1/4-inch pieces",
+        "2 teaspoons kosher salt",
+        "1 1/2 teaspoons freshly ground black pepper",
+        "2 teaspoons finely chopped fresh sage leaves",
+        "2 teaspoons finely chopped fresh thyme leaves",
+        "1/2 teaspoon finely chopped fresh rosemary leaves",
+        "1 tablespoon light brown sugar",
+        "1/2 teaspoon fresh grated nutmeg",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Sausage Recipes",
+        "Meat",
+        "Pork",
+        "Main Dish Recipes"
+    ],
+    "title": "Breakfast Sausage",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-roll.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-roll.json
new file mode 100644
index 000000000..b574ce8b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-roll.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Rub the frozen bread dough with vegetable oil, cover and allow to thaw overnight at room temperature.",
+        "Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Roll out one loaf of bread and place on an ungreased cookie sheet. Layer cooked sausage, green peppers, mushrooms, and cheese on top of bread. Leave 1 inch border at the edges bare. Roll out second loaf of bread and place over bread and filling. Enclose filling by pinching edges of both loaves together.",
+        "In a small bowl, beat together egg and water. Brush surface of roll with egg wash. Bake in preheated oven for 25 to 30 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "2 (1 pound) loaves frozen white bread dough",
+        "1 tablespoon vegetable oil",
+        "1 pound ground pork sausage",
+        "1 pound ground spicy pork sausage",
+        "1/2 large green bell pepper, chopped",
+        "1 (6 ounce) can canned mushrooms",
+        "2 cups shredded mozzarella cheese",
+        "1 egg",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Sausage Roll",
+    "url": "http://allrecipes.com/recipe/24522/breakfast-sausage-roll/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-white-cheese-pizza.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-white-cheese-pizza.json
new file mode 100644
index 000000000..fc6de56c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage-white-cheese-pizza.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.",
+        "Over medium-low heat melt butter in a large saucepan. Add onions. Cook slowly, stirring occasionally, until onions are soft.",
+        "Place crust on pizza pan. Spread pizza sauce over crust and add Italian sausage.  Cover with mozzarella cheese and place sliced links over cheese. Spread Monterey Jack cheese on top of links.",
+        "Bake in preheated oven for 20 to 25 minutes, until golden."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7934857.jpg",
+    "ingredients": [
+        "12 ounces ground Italian sausage",
+        "1 tablespoon butter",
+        "1 cup chopped onion",
+        "1 (12 inch) prepared pizza crust",
+        "1\u2009\u00bc cups pizza sauce",
+        "12 ounces shredded mozzarella cheese",
+        "8 ounces pork sausage links, sliced",
+        "12 ounces shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Sausage White Cheese Pizza",
+    "url": "http://allrecipes.com/recipe/23896/breakfast-sausage-white-cheese-pizza/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage.json
new file mode 100644
index 000000000..5ac82e047
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-sausage.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.",
+        "Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.",
+        "Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C)."
+    ],
+    "ingredients": [
+        "2 teaspoons dried sage",
+        "2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "1/4 teaspoon dried marjoram",
+        "1 tablespoon brown sugar",
+        "1/8 teaspoon crushed red pepper flakes",
+        "1 pinch ground cloves",
+        "2 pounds ground pork"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Sausage",
+    "url": "http://allrecipes.com/recipe/16359/breakfast-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-skillet-with-green-onion-home-fries.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-skillet-with-green-onion-home-fries.json
new file mode 100644
index 000000000..741c871bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-skillet-with-green-onion-home-fries.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a 10-inch nonstick fry pan over medium-high heat, melt the butter with 1 Tbs. of the oil. Add the potatoes and cook, stirring occasionally, until browned and crisp on all sides, about 10 minutes. Add the green onions, salt and pepper and cook, stirring constantly, for 1 minute more. Remove from the heat and cover with aluminum foil.",
+        "Position a rack in the upper third of an oven and preheat to 500\u00b0F.",
+        "In a 12-inch oven-safe nonstick fry pan over medium-high heat, cook the chorizo, stirring occasionally and crumbling with a wooden spoon, until browned, 5 to 6 minutes. Transfer to a paper towel-lined plate.",
+        "Wipe out the pan with paper towels. Return the pan to medium-high heat and warm the remaining 1 Tbs. oil. Add the yellow onion and cook, stirring occasionally, until softened, about 4 minutes. Add the chard and cook, stirring occasionally, until tender, about 5 minutes. Add the chorizo and bell pepper and cook for 1 minute. Stir in the cheese and season lightly with salt and pepper.",
+        "Crack the eggs over the chorizo mixture, spacing them evenly, and season with salt and pepper. Transfer the pan to the oven and bake until the eggs are just set, 5 to 6 minutes. Serve immediately with the home fries. Serves 6.",
+        "Williams-Sonoma Kitchen."
+    ],
+    "ingredients": [
+        "2 Tbs. unsalted butter",
+        "2 Tbs. vegetable oil",
+        "1 1/2 lb. small red potatoes, boiled until just tender, drained and quartered",
+        "4 green onions, white and light green portions, thinly sliced on the bias",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1 lb. Mexican chorizo, casings removed",
+        "1/2 yellow onion, diced",
+        "1 large bunch Swiss chard, stems and ribs removed, leaves cut into 1/2-inch strips",
+        "1 red bell pepper, roasted, seeded and cut into 1/4-inch strips",
+        "1 cup shredded white cheddar cheese",
+        "8 eggs"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Breakfast Skillet with Green Onion Home Fries",
+    "url": "http://www.williams-sonoma.com/recipe/breakfast-skillet-with-green-onion-home-fries.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-smoked-salmon-platter.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-smoked-salmon-platter.json
new file mode 100644
index 000000000..84899acce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-smoked-salmon-platter.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Artfully arrange the smoked salmon slices along two sides of a square platter. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices over the lemon slices.",
+        "Scatter the capers over the top of the platter, and place a small bunch of dill under the lemon slices at the top. Sprinkle with the pepper."
+    ],
+    "ingredients": [
+        "18-20 slices Norwegian smoked salmon",
+        "2 lemons, thinly sliced",
+        "1 red onion, thinly sliced",
+        "1/4 cup capers, drained",
+        "Fresh dill",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Fish",
+        "Salmon",
+        "Brunch"
+    ],
+    "title": "Breakfast Smoked Salmon Platter",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/breakfast-smoked-salmon-platter"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-souffles-with-sauteed-pears-4396.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-souffles-with-sauteed-pears-4396.json
new file mode 100644
index 000000000..f70ca5132
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-souffles-with-sauteed-pears-4396.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter six 2/3-cup souffl\u00e9 dishes or custard cups. Melt 6 tablespoons butter in large skillet over medium-high heat. Stir in 6 tablespoons sugar. Add pears and saut\u00e9 until tender and golden, about 5 minutes. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)",
+        "Using electric mixer, beat cream cheese, egg yolks and vanilla in large bowl until light and fluffy. Sift flour and cornstarch into cream cheese mixture. Stir just until blended (do not overmix).",
+        "Beat egg whites in another large bowl until foamy. Add cream of tartar and beat until firm peaks form. Add remaining 1/3 cup sugar; beat egg whites until glossy. Stir 1 cup of egg whites into cream cheese mixture to lighten. Using rubber spatula, gently fold in remaining whites. Divide among prepared dishes.",
+        "Bake souffl\u00e9s until just set and slightly brown on top, about 25 minutes. Rewarm pears over medium-low heat. Remove souffl\u00e9s from oven. Run tip of small knife around sides of souffl\u00e9s to loosen. Using oven mitts for protection, turn souffl\u00e9s out onto plates. Serve warm with saut\u00e9ed pears."
+    ],
+    "ingredients": [
+        "6 tablespoons unsalted butter",
+        "6 tablespoons plus 1/3 cup sugar",
+        "4 Anjou pears, peeled, cored, sliced",
+        "6 ounces cream cheese, room temperature",
+        "3 large eggs, separated",
+        "1 teaspoon vanilla extract",
+        "1/4 cup all purpose flour",
+        "1 tablespoon cornstarch",
+        "Pinch of cream of tartar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Cream Cheese",
+        "Pear",
+        "Fall",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Breakfast Souffles with Sauteed Pears",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-souffles-with-sauteed-pears-4396"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-spamadillas.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-spamadillas.json
new file mode 100644
index 000000000..c576f34b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-spamadillas.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat a skillet over high heat; add SPAM(R) with Bacon, reduce heat to medium and cook and stir until SPAM(R) with Bacon starts to brown, 2 to 5 minutes.",
+        "While SPAM(R) with Bacon is browning, crack eggs into a bowl, add water and whisk thoroughly with a fork.",
+        "Reduce heat to low; pour eggs into skillet. Cook and stir lightly until eggs are set.",
+        "Remove SPAM(R) with Bacon mixture from skillet.",
+        "Turn heat up to medium and place first tortilla into skillet. Top with SPAM(R) with Bacon mixture, salsa, and Colby-Jack cheese.",
+        "Top with remaining tortilla. Cook until bottom tortilla starts to brown; flip carefully. Continue cooking on the other side until the cheese melts and tortilla starts to brown, about 5 minutes per side."
+    ],
+    "ingredients": [
+        "1/2 cup diced SPAM\u00ae with Bacon",
+        "3 eggs",
+        "2 teaspoons water",
+        "2 large flour tortillas",
+        "3 tablespoons your favorite salsa",
+        "1/2 cup shredded Colby-Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast SPAM\u00aeadillas",
+    "url": "http://allrecipes.com/recipe/247032/breakfast-spamadillas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-strata.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-strata.json
new file mode 100644
index 000000000..3d844a615
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-strata.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Generously grease a 9x13-inch casserole dish.",
+        "Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.",
+        "Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.",
+        "Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes."
+    ],
+    "ingredients": [
+        "1 pound sausage, casings removed",
+        "2 cups sliced fresh mushrooms",
+        "8 eggs, beaten",
+        "10 cups cubed, day-old bread",
+        "3 cups whole milk",
+        "2 cups shredded Cheddar cheese",
+        "1 1/2 cups cubed Black Forest ham",
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons mustard powder",
+        "1 teaspoon salt",
+        "2 teaspoons butter, melted",
+        "2 teaspoons dried basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Strata",
+    "url": "http://allrecipes.com/recipe/229312/breakfast-strata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-stuffed-poblano-peppers.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-stuffed-poblano-peppers.json
new file mode 100644
index 000000000..aa18560ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-stuffed-poblano-peppers.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.",
+        "Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.",
+        "Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.",
+        "Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.",
+        "Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.",
+        "Bake in the oven until cheese is melted, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "1 poblano pepper - stemmed, pepper slit down 1 side, and seeds removed",
+        "1 teaspoon olive oil",
+        "2 eggs",
+        "1 1/2 teaspoons milk",
+        "1 small tomato, diced",
+        "1 baby bella mushroom, chopped",
+        "1 green onion, finely chopped",
+        "1 1/2 teaspoons chopped fresh cilantro",
+        "salt and ground black pepper to taste",
+        "1 teaspoon butter, or as needed",
+        "1/4 cup shredded Cheddar-Monterey Jack cheese blend"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Stuffed Poblano Peppers",
+    "url": "http://allrecipes.com/recipe/233436/breakfast-stuffed-poblano-peppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-sweet-tooth.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-sweet-tooth.json
new file mode 100644
index 000000000..97407a9e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-sweet-tooth.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend milk, egg, sugar, cinnamon, and vanilla extract in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1 egg",
+        "1 tablespoon white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Sweet Tooth",
+    "url": "http://allrecipes.com/recipe/233978/breakfast-sweet-tooth/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-taco-hobo-packs-with-black-beans-zucchini-and-corn-56389752.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-taco-hobo-packs-with-black-beans-zucchini-and-corn-56389752.json
new file mode 100644
index 000000000..2262844f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-taco-hobo-packs-with-black-beans-zucchini-and-corn-56389752.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Cut 12 (12x16\") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.",
+        "Toss peppers, zucchini, onion, jalape\u00f1os (if using), beans, corn, salsa, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.",
+        "Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.",
+        "Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5\u201310 minutes more.",
+        "Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5\u201310 minutes.",
+        "Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4\u20135 minutes.",
+        "Carefully remove packs from coals, open, and sprinkle evenly with cheese and cilantro, if using. Serve each pack immediately with 2 warm tortillas.",
+        "Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month."
+    ],
+    "ingredients": [
+        "2 bell peppers, stemmed, seeded, thinly sliced lengthwise",
+        "1 medium zucchini, halved lengthwise, sliced into 1/4\"-thick half moons",
+        "1 small red onion, thinly sliced (about 1 cup)",
+        "2 medium jalape\u00f1os, seeded, thinly sliced (optional)",
+        "1 (14-ounce) can black beans, drained, rinsed",
+        "1 cup defrosted frozen corn",
+        "6 tablespoons tomatillo salsa",
+        "2 tablespoons olive oil",
+        "1 teaspoon kosher salt, plus more to taste",
+        "1/2 teaspoon freshly ground black pepper, plus more to taste",
+        "12 soft taco-size corn or flour tortillas",
+        "6 large eggs",
+        "1/2 cup shredded Monterey Jack cheese (optional)",
+        "1/4 cup cilantro leaves and tender stems (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Egg",
+        "Breakfast",
+        "Kid-Friendly",
+        "Healthy",
+        "Tortillas",
+        "Monterey Jack"
+    ],
+    "title": "Breakfast Taco Hobo Packs With Black Beans, Zucchini, and Corn",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-taco-hobo-packs-with-black-beans-zucchini-and-corn-56389752"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-tacos-with-homemade-chorizo-crispy-potatoes-and-egg-56389517.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-tacos-with-homemade-chorizo-crispy-potatoes-and-egg-56389517.json
new file mode 100644
index 000000000..37e83ed44
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-tacos-with-homemade-chorizo-crispy-potatoes-and-egg-56389517.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.",
+        "Heat 8 cups cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.",
+        "Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4\u20136 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)",
+        "Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient\u2014cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.",
+        "While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.",
+        "Heat reserved skillet over medium and add remaining 1 Tbsp. butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.",
+        "Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.",
+        "Chorizo can be made up to 3 days in advance and stored in the refrigerator."
+    ],
+    "ingredients": [
+        "3 garlic cloves, peeled",
+        "1/2 teaspoon kosher salt",
+        "8 ounces ground pork",
+        "1 small can chipotle chiles in adobo",
+        "1 tablespoon distilled white vinegar",
+        "1 large russet potato, peeled and cut into 1/2-inch cubes",
+        "2 tablespoons distilled white vinegar",
+        "Kosher salt",
+        "1 tablespoon neutral vegetable oil (such as grapeseed), plus more if needed",
+        "1/2 teaspoon freshly ground black pepper, divided",
+        "2 tablespoons unsalted butter, divided",
+        "2 scallions, thinly sliced",
+        "6 large eggs",
+        "2 tablespoons milk, half-and-half, or cream",
+        "8 small flour tortillas",
+        "1/2 cup grated cheddar or Monterey Jack cheese (or a mix)",
+        "Creamy Jalape\u00f1o Sauce or your favorite hot sauce (for serving)",
+        "Sliced avocado (for serving)",
+        "Cilantro leaves (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Breakfast",
+        "Kid-Friendly",
+        "Cinco de Mayo",
+        "Jalape\u00f1o",
+        "Tortillas",
+        "Taco",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Breakfast Tacos With Homemade Chorizo, Crispy Potatoes, and Egg",
+    "url": "http://www.epicurious.com/recipes/food/views/breakfast-tacos-with-homemade-chorizo-crispy-potatoes-and-egg-56389517"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-to-go-smoothie.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-to-go-smoothie.json
new file mode 100644
index 000000000..dadd412ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-to-go-smoothie.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend milk, blueberries, Greek yogurt, oats, and flax seed in a blender until smooth."
+    ],
+    "ingredients": [
+        "1 cup fat-free milk",
+        "1/2 cup frozen blueberries",
+        "1/2 cup plain fat-free Greek yogurt",
+        "1/4 cup old-fashioned oats",
+        "1 tablespoon ground flax seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast-to-Go Smoothie",
+    "url": "http://allrecipes.com/recipe/223142/breakfast-to-go-smoothie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-tortilla.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-tortilla.json
new file mode 100644
index 000000000..75e71c58f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-tortilla.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.",
+        "Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons refried beans",
+        "2 tablespoons salsa",
+        "3 eggs, beaten",
+        "1 tablespoon mayonnaise",
+        "4 (6 inch) flour tortillas",
+        "1 1/2 cups shredded lettuce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Tortilla",
+    "url": "http://allrecipes.com/recipe/18065/breakfast-tortilla/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-trail-mix.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-trail-mix.json
new file mode 100644
index 000000000..c0462f2f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-trail-mix.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium-low heat; stir in stevia until dissolved.",
+        "Combine almonds, walnuts, pecans, pine nuts, and peanut butter in a bowl. Pour butter mixture over nut mixture and stir to coat. Fold coconut and cocoa nibs into mixture."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 teaspoons stevia powder",
+        "1 cup almonds",
+        "1 cup walnuts",
+        "1 cup pecans",
+        "1 cup pine nuts",
+        "1 cup natural peanut butter",
+        "1 cup unsweetened shredded coconut",
+        "1 cup cocoa nibs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Trail Mix",
+    "url": "http://allrecipes.com/recipe/244550/breakfast-trail-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-treat.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-treat.json
new file mode 100644
index 000000000..961d99278
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-treat.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Lightly grease a 9x13 inch baking pan. Line pan with slices of bread.",
+        "Place slices of cheese over bread. Sprinkle diced ham over cheese. Pour melted butter over ham, cheese and bread. Beat together eggs, salt, mustard and milk; pour over bread slices.",
+        "Cover pan and refrigerate overnight. Bake in preheat oven at 350 degrees F (175 degrees C) for one hour or until set. Serve warm."
+    ],
+    "ingredients": [
+        "6 slices bread",
+        "1 (8 ounce) package processed cheese slices",
+        "1 1/2 cups diced cooked ham",
+        "1/4 cup butter, melted",
+        "4 eggs, beaten",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon ground dry mustard",
+        "2 cups milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Treat",
+    "url": "http://allrecipes.com/recipe/20692/breakfast-treat/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-upside-down-cake.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-upside-down-cake.json
new file mode 100644
index 000000000..4339e4b40
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-upside-down-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.",
+        "Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.",
+        "Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "3 large baking potatoes, peeled and diced",
+        "1/2 cup chopped red bell pepper",
+        "2 cloves garlic, chopped",
+        "1/2 cup chopped onion",
+        "salt and pepper to taste",
+        "10 slices bacon",
+        "4 eggs",
+        "1 teaspoon milk",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Upside Down Cake",
+    "url": "http://allrecipes.com/recipe/69516/breakfast-upside-down-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-wellington.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-wellington.json
new file mode 100644
index 000000000..693209659
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-wellington.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.",
+        "Place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes.",
+        "In a large bowl, mix together sausage, broccoli, sour cream and cheese.",
+        "Place 1 package of crescent rolls flattened on a 9x13 inch baking dish. Cover with broccoli mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white.",
+        "Bake in preheated oven until golden brown, about 20 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3968&h=2077&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F860928.jpg",
+    "ingredients": [
+        "1 pound ground sausage",
+        "1 (10 ounce) package chopped frozen broccoli, thawed",
+        "\u00bd cup sour cream",
+        "1 cup shredded Cheddar cheese",
+        "2 (8 ounce) cans refrigerated crescent roll dough",
+        "1  egg white"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Wellington",
+    "url": "http://allrecipes.com/recipe/23897/breakfast-wellington/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/breakfast-zinger-juice.json b/serverless-fleets/data/input/inferencing/recipes/breakfast-zinger-juice.json
new file mode 100644
index 000000000..aa18cb9da
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breakfast-zinger-juice.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Press lemons, carrots, apples, and beets through a juicer and into a large glass."
+    ],
+    "ingredients": [
+        "2 lemons - peeled, seeded, and quartered",
+        "2 carrots, chopped",
+        "2 apples, quartered",
+        "2 beets, trimmed and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breakfast Zinger Juice",
+    "url": "http://allrecipes.com/recipe/228897/breakfast-zinger-juice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/breast-of-duck-with-port-sauce-10669.json b/serverless-fleets/data/input/inferencing/recipes/breast-of-duck-with-port-sauce-10669.json
new file mode 100644
index 000000000..49a992710
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/breast-of-duck-with-port-sauce-10669.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "In a bowl whisk together the wine, the vinegar, the soy sauce, the lemon juice, the garlic, the gingerroot, the oil and salt and pepper to taste.",
+        "Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag. Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight. Remove the duck from the marinade and pat it dry between layers of paper towels. Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste. Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes. Turn the duck and cook it for 2 minutes more, transfer the skillets to the middle of a preheated 450\u00b0F. oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145\u00b0F. to 150\u00b0F. for medium meat.",
+        "While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.",
+        "Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes. Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened. Add the dry red wine and boil the mixture until it is reduced by half. Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids. Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre mani\u00e9, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.",
+        "Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck. Serve the duck with the dried cherry and shallot confit."
+    ],
+    "ingredients": [
+        "1 1/4 cups dry red wine",
+        "1/4 cup balsamic vinegar",
+        "3 tablespoons soy sauce",
+        "1/4 cup fresh lemon juice",
+        "3 garlic cloves, crushed",
+        "1 1/2 tablespoons grated fresh gingerroot",
+        "1/4 cup olive oil",
+        "two 2-pound whole boneless duck breasts with skin*",
+        "3 tablespoons sugar",
+        "3 tablespoons water",
+        "2 tablespoons white-wine vinegar",
+        "3 tablespoons balsamic vinegar",
+        "1/4 cup minced shallot",
+        "1 large garlic clove, minced",
+        "1 1/2 cups dry red wine",
+        "3/4 cup beef broth",
+        "1/3 cup heavy cream",
+        "1/4 cup Tawny Port",
+        "a beurre mani\u00e9 made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour",
+        "dried cherry and shallot confit",
+        "dried cherry and shallot confit",
+        "*Whole boneless duck breasts are available at many butcher shops and specialty foods shops."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Duck",
+        "Ginger",
+        "Roast",
+        "Valentine's Day",
+        "Port",
+        "Gourmet"
+    ],
+    "title": "Breast of Duck with Port Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/breast-of-duck-with-port-sauce-10669"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brees-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/brees-chicken-salad.json
new file mode 100644
index 000000000..8f090b7f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brees-chicken-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Break the chicken breast chunks into small pieces in a large bowl. Mix in the celery, onion, and grapes. Season with dill and salt and pepper.",
+        "Whisk together the mayonnaise, sugar, and vinegar in a small bowl until the sugar dissolves. Pour the dressing over the chicken mixture, and mix until combined. Cover and refrigerate for 30 minutes before spreading the salad onto the croissants to make sandwiches."
+    ],
+    "ingredients": [
+        "2 (12 ounce) cans chicken breast chunks, drained",
+        "4 stalks celery, chopped",
+        "1/2 onion, chopped",
+        "1 1/2 cups red seedless grapes, halved",
+        "2 tablespoons chopped fresh dill",
+        "salt and pepper to taste",
+        "3/4 cup mayonnaise",
+        "1/4 cup white sugar",
+        "2 tablespoons distilled white vinegar",
+        "8 croissants, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bree's Chicken Salad",
+    "url": "http://allrecipes.com/recipe/217831/brees-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brenda-kayes-smoked-turkey.json b/serverless-fleets/data/input/inferencing/recipes/brenda-kayes-smoked-turkey.json
new file mode 100644
index 000000000..c27de2f0f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brenda-kayes-smoked-turkey.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place turkey in a large roasting pan and remove or tie back wing tips. Mix lemon pepper, onion powder, garlic powder, and seasoned salt into softened butter in a bowl. Massage butter onto turkey skin and inside cavity until turkey is thoroughly covered.",
+        "Combine apple juice and wine in a large pitcher or bowl. Pour enough into the smoker's water pan to fill it; add rosemary.",
+        "Place charcoal in the bottom pan of smoker and light according to manufacturer's directions. Wait until charcoal is covered in white ash, about 20 minutes. Place turkey in the smoker, add a handful of wood chips to the charcoal, and close the lid.",
+        "Check smoker every 60 to 90 minutes to add more charcoal or wood chips. Top up water pan with apple juice and wine as needed. Cook turkey until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 13 to 15 hours.",
+        "Remove turkey from the smoker, cover with aluminum foil, and allow to rest in a warm area before slicing, 15 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 (20 pound) thawed whole turkey, neck and giblets removed",
+        "6 tablespoons lemon pepper",
+        "2 tablespoons onion powder",
+        "2 tablespoons garlic powder",
+        "2 tablespoons seasoned salt",
+        "1/2 cup butter, softened",
+        "4 quarts apple juice",
+        "4 quarts white wine (such as Carlo Rossi\u00ae White Rhine)",
+        "2 teaspoons dried rosemary",
+        "seasoned pecan wood chips, soaked in water",
+        "2 bags charcoal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brenda Kaye's Smoked Turkey",
+    "url": "http://allrecipes.com/recipe/245444/brenda-kayes-smoked-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brendas-apple-and-pomegranate-crisp.json b/serverless-fleets/data/input/inferencing/recipes/brendas-apple-and-pomegranate-crisp.json
new file mode 100644
index 000000000..8bffc7686
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brendas-apple-and-pomegranate-crisp.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.",
+        "In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.",
+        "Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "4 medium apples - peeled, cored and sliced",
+        "1/2 pomegranate, skin and light-colored membrane removed",
+        "1/2 cup brown sugar",
+        "1 tablespoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 cup rolled oats",
+        "1/2 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "1/2 cup unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brenda's Apple and Pomegranate Crisp",
+    "url": "http://allrecipes.com/recipe/77493/brendas-apple-and-pomegranate-crisp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brendas-italian-style-patties.json b/serverless-fleets/data/input/inferencing/recipes/brendas-italian-style-patties.json
new file mode 100644
index 000000000..03fb2f3ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brendas-italian-style-patties.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, combine the ground beef, ground pork, bread crumbs, eggs, onion, green bell pepper, salt, ground black pepper, Italian-style seasoning, sage, garlic powder, 1/2 cup pizza sauce and stewed tomatoes. Mix well and form into 24 patties using a 1/4 cup measuring cup OR an ice cream scoop.",
+        "In a separate small bowl, combine the mushrooms and olives and set aside. Arrange 12 patties on 2 ungreased baking sheets. Place 4 slices of pepperoni on each patty, then a small amount of the mushroom olive mixture, and then a slice of mozzarella cheese. Top each patty off with another patty and pinch the edges all around to seal everything into the middle. Finally, top each with a drizzle of remaining pizza sauce and some shredded mozzarella cheese.",
+        "Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1296&h=679&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1118146.jpg",
+    "ingredients": [
+        "2 pounds ground beef",
+        "1 pound ground pork",
+        "1\u2009\u00bd cups dried bread crumbs",
+        "2  eggs, beaten",
+        "1 cup chopped onion",
+        "1 cup chopped green bell pepper",
+        "1\u2009\u00bd teaspoons salt",
+        "\u00bc teaspoon ground black pepper",
+        "2 teaspoons Italian-style seasoning",
+        "1 teaspoon dried sage",
+        "1\u2009\u00bd teaspoons garlic powder",
+        "\u00be cup pizza sauce",
+        "2 cups chopped stewed tomatoes",
+        "\u00bc cup chopped fresh mushrooms",
+        "\u00bc (2 ounce) can chopped black olives, drained",
+        "1 (8 ounce) package sliced pepperoni sausage",
+        "12 slices mozzarella cheese",
+        "\u00bd cup shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brenda's Italian Style Patties",
+    "url": "http://allrecipes.com/recipe/16187/brendas-italian-style-patties/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brendas-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/brendas-lasagna.json
new file mode 100644
index 000000000..1c8691704
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brendas-lasagna.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Preheat oven to 350 degrees F (175 degrees C).  In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain.  Stir in spaghetti sauce and garlic and simmer 5 minutes.",
+        "In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well.  In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.",
+        "Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5312&h=2781&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1817031.jpg",
+    "ingredients": [
+        "1 (16 ounce) package lasagna noodles",
+        "1 pound lean ground beef",
+        "salt and pepper to taste",
+        "1 (16 ounce) jar spaghetti sauce",
+        "1 clove garlic, minced",
+        "\u00bd pound shredded mozzarella cheese",
+        "\u00bd pound shredded Cheddar cheese",
+        "1 pint ricotta cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brenda's Lasagna",
+    "url": "http://allrecipes.com/recipe/19756/brendas-lasagna/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brendas-pepperoni-chicken-rollups.json b/serverless-fleets/data/input/inferencing/recipes/brendas-pepperoni-chicken-rollups.json
new file mode 100644
index 000000000..123c89acf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brendas-pepperoni-chicken-rollups.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.",
+        "Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.",
+        "Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.",
+        "Bake in the preheated oven for 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breasts",
+        "20 slices pepperoni sausage",
+        "8 ounces pepperoni sausage, chopped",
+        "4 slices mozzarella cheese",
+        "1 (28 ounce) jar spaghetti sauce",
+        "1 pinch garlic powder",
+        "salt and pepper to taste",
+        "1 teaspoon Italian-style seasoning"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brenda's Pepperoni Chicken Rollups",
+    "url": "http://allrecipes.com/recipe/9017/brendas-pepperoni-chicken-rollups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brendas-strawberry-slush-delight.json b/serverless-fleets/data/input/inferencing/recipes/brendas-strawberry-slush-delight.json
new file mode 100644
index 000000000..425b8f957
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brendas-strawberry-slush-delight.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.",
+        "Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.",
+        "To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/38576.jpg",
+    "ingredients": [
+        "3 cups sugar",
+        "6 cups water",
+        "1 (46 fluid ounce) can pineapple juice",
+        "1 (12 fluid ounce) can frozen lemonade concentrate",
+        "2 (12 fluid ounce) cans frozen orange juice concentrate",
+        "1 quart strawberries (fresh or frozen) pureed in a blender",
+        "2 cups rum, or to taste",
+        "2 (2 liter) bottles chilled lemon-lime soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brenda's Strawberry Slush Delight",
+    "url": "http://allrecipes.com/recipe/141255/brendas-strawberry-slush-delight/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brennans-irish-soda-bread.json b/serverless-fleets/data/input/inferencing/recipes/brennans-irish-soda-bread.json
new file mode 100644
index 000000000..452382054
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brennans-irish-soda-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.",
+        "Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.",
+        "Bake in the preheated oven until golden brown, about 45 minutes."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "2 tablespoons distilled white vinegar",
+        "2 cups all-purpose flour",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brennan's Irish Soda Bread",
+    "url": "http://allrecipes.com/recipe/213830/brennans-irish-soda-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brens-italian-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/brens-italian-meatballs.json
new file mode 100644
index 000000000..8ac446cac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brens-italian-meatballs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Toss bread crumbs, Romano cheese, garlic, parsley, black pepper, red pepper, and egg together in a bowl; mix in beef gently with your hands. Form beef mixture into meatballs roughly 1 1/4 inches in diameter; place on the prepared baking sheet.",
+        "Bake in the preheated oven for 10 minutes; turn meatballs and bake until no longer pink at the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 cup fresh bread crumbs",
+        "1/2 cup grated pecorino Romano cheese",
+        "2 large cloves garlic, minced",
+        "1 tablespoon chopped fresh parsley",
+        "1/4 teaspoon ground black pepper",
+        "1 pinch red chili pepper flakes",
+        "1 egg",
+        "1 pound lean ground beef"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bren's Italian Meatballs",
+    "url": "http://allrecipes.com/recipe/247370/brens-italian-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bresaola-with-arugula-fennel-and-manchego-cheese-109360.json b/serverless-fleets/data/input/inferencing/recipes/bresaola-with-arugula-fennel-and-manchego-cheese-109360.json
new file mode 100644
index 000000000..2e9567d5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bresaola-with-arugula-fennel-and-manchego-cheese-109360.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)",
+        "*Available at Italian markets and some specialty foods stores."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 tablespoon fresh lemon juice",
+        "1 4-ounce package sliced bresaola*",
+        "54 (about) arugula leaves",
+        "1 medium fennel bulb, halved lengthwise, thinly sliced crosswise",
+        "1 4-ounce piece Manchego or Parmesan cheese, shaved into strips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Cheese",
+        "Leafy Green",
+        "No-Cook",
+        "Buffet",
+        "Fennel",
+        "Arugula",
+        "Spring"
+    ],
+    "title": "Bresaola with Arugula, Fennel, and Manchego Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/bresaola-with-arugula-fennel-and-manchego-cheese-109360"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bresaola-with-shaved-brussels-sprouts-and-horseradish-237084.json b/serverless-fleets/data/input/inferencing/recipes/bresaola-with-shaved-brussels-sprouts-and-horseradish-237084.json
new file mode 100644
index 000000000..45ec940cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bresaola-with-shaved-brussels-sprouts-and-horseradish-237084.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Whisk oil, vinegar, and shallot in small bowl. Season dressing with salt and pepper. Using mandoline or V-slicer, thinly slice brussels sprouts. Place 4 cups shaved brussels sprouts in large bowl. Add dressing; toss to coat. Season with salt and pepper.",
+        "Arrange 3 bresaola slices over each of 4 plates. Divide brussels sprout salad among plates, mounding in center so bresaola is visible. Sprinkle horseradish over brussels sprout salad and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "3 tablespoons Sherry wine vinegar",
+        "3 tablespoons minced shallot",
+        "12 large brussels sprouts, trimmed",
+        "12 thin slices bresaola* (about 1/4 pound)",
+        "Grated fresh horseradish",
+        "*Air-cured beef tenderloin; available in the deli section of some supermarkets and at specialty foods stores."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Onion",
+        "Vegetable",
+        "Appetizer",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bresaola with Shaved Brussels Sprouts and Horseradish",
+    "url": "http://www.epicurious.com/recipes/food/views/bresaola-with-shaved-brussels-sprouts-and-horseradish-237084"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bretas-7-layer-dip.json b/serverless-fleets/data/input/inferencing/recipes/bretas-7-layer-dip.json
new file mode 100644
index 000000000..86e86ccef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bretas-7-layer-dip.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix refried beans with hot bean dip in a bowl; spread the bean mixture in an even layer over a pizza pan.",
+        "Mix avocados with salsa in a bowl; spread mixture over the bean mixture. Place dollops of sour cream over avocado layer and spread into an even layer; top with shredded Cheddar cheese. Sprinkle black olives, diced tomatoes, and green onions over the dip.",
+        "Chill at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can refried beans",
+        "1 (9 ounce) can hot bean dip (such as Fritos\u00ae Brand)",
+        "6 avocados - peeled, pitted, and mashed",
+        "1 cup salsa",
+        "1 1/2 cups sour cream",
+        "1 cup finely shredded Cheddar cheese",
+        "1 (4 ounce) can chopped black olives, drained",
+        "2 tomatoes, diced",
+        "4 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Breta's 7 Layer Dip",
+    "url": "http://allrecipes.com/recipe/221911/bretas-7-layer-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/briam-greek-mixed-vegetables-in-toma.json b/serverless-fleets/data/input/inferencing/recipes/briam-greek-mixed-vegetables-in-toma.json
new file mode 100644
index 000000000..7340e6e75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/briam-greek-mixed-vegetables-in-toma.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.",
+        "Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.",
+        "Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.",
+        "Bake in the preheated oven until all vegetables are tender, about 1 hour."
+    ],
+    "ingredients": [
+        "4 tomatoes",
+        "1/2 cup olive oil",
+        "2 tablespoons red wine vinegar",
+        "2 tablespoons white sugar",
+        "1/3 cup chopped fresh parsley",
+        "1/3 cup chopped fresh mint",
+        "1/3 cup chopped fresh basil",
+        "2 tablespoons fresh oregano",
+        "1/4 cup capers",
+        "2 cloves garlic",
+        "salt and ground black pepper to taste",
+        "2 tablespoons olive oil",
+        "2 onions, sliced",
+        "2 potatoes, sliced",
+        "2 eggplant, sliced",
+        "3 zucchini, sliced",
+        "3 green bell peppers, sliced",
+        "2 cups okra"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Briam (Greek Mixed Vegetables in Tomato Sauce)",
+    "url": "http://allrecipes.com/recipe/144406/briam-greek-mixed-vegetables-in-toma/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brians-easy-stuffed-flounder.json b/serverless-fleets/data/input/inferencing/recipes/brians-easy-stuffed-flounder.json
new file mode 100644
index 000000000..5eb4f0258
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brians-easy-stuffed-flounder.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.",
+        "Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.",
+        "Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.",
+        "Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork."
+    ],
+    "ingredients": [
+        "1 whole flounder",
+        "1 cup butter, divided",
+        "1/2 cup chopped celery",
+        "1/2 cup chopped onion",
+        "3 cups chicken-flavored dry bread stuffing mix",
+        "1 (6 ounce) can lump crabmeat",
+        "1 (4 ounce) can small shrimp, liquid reserved",
+        "1 teaspoon Old Bay Seasoning TM, or to taste",
+        "1 teaspoon Cajun seasoning (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brian's Easy Stuffed Flounder",
+    "url": "http://allrecipes.com/recipe/46127/brians-easy-stuffed-flounder/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brians-garlicky-prime-rib.json b/serverless-fleets/data/input/inferencing/recipes/brians-garlicky-prime-rib.json
new file mode 100644
index 000000000..c084a942a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brians-garlicky-prime-rib.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "To make marinade, mix the onion soup, 4 minced cloves of garlic, soy sauce, maple syrup, Worcestershire sauce, bacon drippings, mustard powder, and hot sauce together in a bowl; stir in the amber beer. Cut small slits into the prime rib roast and push slivers of garlic into the slits until slivers are not visible. Place the roast into a large resealable plastic bag, pour in the marinade, and refrigerate for 1 hour. Remove from refrigerator and allow roast to marinate in the bag at room temperature for an additional hour.",
+        "Preheat oven to 400 degrees F (200 degrees C). Place a rack into a roasting pan.",
+        "Remove roast from the marinade and place onto the rack in the roasting pan. Pour the marinade all over the roast, and allow to drip into the pan. Rub the olive oil thoroughly over the roast, season with salt and black pepper, and place a large sheet of aluminum foil over the meat. Seal the aluminum foil to the edges of the roasting pan.",
+        "Bake the roast for 1 hour. Remove the aluminum foil, and baste the meat with the pan juices. Return the uncovered pan to the oven and continue roasting until the meat is browned and an instant-read meat thermometer inserted into the thickest part, not touching bone, reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare, about 1 more hour.",
+        "Remove the roast from the oven, cover with a tent of aluminum foil, and allow to rest for 20 to 30 minutes before carving. As the meat rests, temperature will rise about 10 degrees to 140 to 145 degrees F (60 to 65 degrees C)."
+    ],
+    "ingredients": [
+        "1 envelope dry onion soup mix",
+        "4 cloves garlic, minced",
+        "3 tablespoons soy sauce",
+        "2 tablespoons maple syrup",
+        "1 1/2 teaspoons Worcestershire sauce",
+        "1 1/2 teaspoons bacon drippings",
+        "1 tablespoon mustard powder",
+        "1/4 teaspoon hot sauce",
+        "1 cup amber or dark beer",
+        "1 (5 pound) prime rib roast",
+        "2 cloves garlic, cut into slivers",
+        "1/4 cup olive oil",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brian's Garlicky Prime Rib",
+    "url": "http://allrecipes.com/recipe/219585/brians-garlicky-prime-rib/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brians-german-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/brians-german-potato-salad.json
new file mode 100644
index 000000000..1a8d89cd3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brians-german-potato-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.",
+        "Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.",
+        "Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot."
+    ],
+    "ingredients": [
+        "4 pounds red potatoes, halved",
+        "1 pound Bacon, cut into 1/2-inch pieces",
+        "1 cup chopped onion",
+        "1/4 cup all-purpose flour",
+        "1/4 cup white sugar",
+        "1 1/2 teaspoons salt",
+        "1 cup apple cider vinegar",
+        "2 teaspoons celery seed",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brian's German Potato Salad",
+    "url": "http://allrecipes.com/recipe/125383/brians-german-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brick-oven-pizza-brooklyn-style.json b/serverless-fleets/data/input/inferencing/recipes/brick-oven-pizza-brooklyn-style.json
new file mode 100644
index 000000000..73b45b9b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brick-oven-pizza-brooklyn-style.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.",
+        "Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.",
+        "Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.",
+        "With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.",
+        "Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve."
+    ],
+    "ingredients": [
+        "1 teaspoon active dry yeast",
+        "1/4 cup warm water",
+        "1 cup cold water",
+        "1 teaspoon salt",
+        "3 cups bread flour",
+        "6 ounces low moisture mozzarella cheese, thinly sliced",
+        "1/2 cup no salt added canned crushed tomatoes",
+        "1/4 teaspoon freshly ground black pepper",
+        "1/2 teaspoon dried oregano",
+        "3 tablespoons extra-virgin olive oil",
+        "6 leaves fresh basil, torn"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brick-Oven Pizza (Brooklyn Style)",
+    "url": "http://allrecipes.com/recipe/70801/brick-oven-pizza-brooklyn-style/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bridal-shower-fruit-slush.json b/serverless-fleets/data/input/inferencing/recipes/bridal-shower-fruit-slush.json
new file mode 100644
index 000000000..945a31aa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bridal-shower-fruit-slush.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix orange juice concentrate, lemonade concentrate, pineapple, strawberries, fruit cocktail, and bananas in a large bowl. Freeze until mixture is solid. Thaw for 1 1/2 hours before serving."
+    ],
+    "ingredients": [
+        "1 (12 fluid ounce) can frozen orange juice concentrate, thawed",
+        "1 (12 fluid ounce) can frozen lemonade concentrate, thawed",
+        "2 (15 ounce) cans crushed pineapple",
+        "2 (10 ounce) packages frozen sweetened strawberries",
+        "1 (15.25 ounce) can fruit cocktail, drained",
+        "6 bananas, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bridal Shower Fruit Slush",
+    "url": "http://allrecipes.com/recipe/222377/bridal-shower-fruit-slush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brides-cake.json b/serverless-fleets/data/input/inferencing/recipes/brides-cake.json
new file mode 100644
index 000000000..a26216a5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brides-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.",
+        "Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl.",
+        "Using your hands, rub in the butter into the flour mixture.",
+        "Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.",
+        "In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans.",
+        "Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting.  If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced.  Use Decorator Frosting and decorate as desired."
+    ],
+    "ingredients": [
+        "1 1/2 pounds butter",
+        "5 1/4 cups all-purpose flour",
+        "3/8 teaspoon baking soda",
+        "3/4 teaspoon ground mace",
+        "4 1/2 tablespoons lemon juice",
+        "4 1/2 cups white sugar",
+        "1 1/2 tablespoons vanilla extract",
+        "15 eggs",
+        "3/8 teaspoon salt",
+        "1 1/2 teaspoons cream of tartar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bride's Cake",
+    "url": "http://allrecipes.com/recipe/7771/brides-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bridgets-family-corn-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bridgets-family-corn-casserole.json
new file mode 100644
index 000000000..87e42366d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bridgets-family-corn-casserole.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.",
+        "Combine whole kernel corn, creamed corn, Cheddar cheese, onion, red bell pepper, eggs, milk, olives, salt, and pepper together in a large bowl; pour into the prepared casserole dish. Cover dish with aluminum foil.",
+        "Bake in the preheated oven for 25 minutes. Remove foil, sprinkle corn chips over corn mixture, and bake until casserole is bubbling, about 20 minutes more. Let casserole stand until set, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 (15.25 ounce) cans whole kernel corn, drained",
+        "1 (15 ounce) can creamed corn",
+        "1 1/2 cups shredded Cheddar cheese",
+        "1/2 large onion, chopped",
+        "1/2 large red bell pepper, chopped",
+        "3 eggs, beaten",
+        "1/2 cup milk",
+        "2 tablespoons chopped green olives, or to taste",
+        "salt and ground black pepper to taste",
+        "2 cups corn chips (such as Fritos\u00ae), crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bridget's Family Corn Casserole",
+    "url": "http://allrecipes.com/recipe/238560/bridgets-family-corn-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-and-asparagus-pasta-casserole.json b/serverless-fleets/data/input/inferencing/recipes/brie-and-asparagus-pasta-casserole.json
new file mode 100644
index 000000000..f3150204b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-and-asparagus-pasta-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Cook orecchietta pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a casserole dish.",
+        "Heat butter in a skillet over medium heat; cook and stir asparagus in the melted butter until slightly tender, about 5 minutes. Spread asparagus over pasta layer.",
+        "Pour cream over asparagus and pasta; season with salt and black pepper. Arrange Brie cheese chunks in the pasta mixture; sprinkle top with bread crumbs.",
+        "Bake in the preheated oven until cheese is melted and bread crumbs are lightly browned, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "3/4 (16 ounce) package orecchiette pasta",
+        "1 teaspoon butter, or as needed",
+        "1 bunch fresh asparagus, trimmed and cut into thirds",
+        "3/4 cup heavy whipping cream",
+        "salt and ground black pepper to taste",
+        "1 (8 ounce) wedge Brie cheese, cut into small chunks",
+        "1/4 cup bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie and Asparagus Pasta Casserole",
+    "url": "http://allrecipes.com/recipe/231517/brie-and-asparagus-pasta-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-and-cranberry-pizza.json b/serverless-fleets/data/input/inferencing/recipes/brie-and-cranberry-pizza.json
new file mode 100644
index 000000000..269909258
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-and-cranberry-pizza.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12 inch pizza pan or 9x13 inch baking dish.",
+        "Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips towards the center and lightly press together.",
+        "Bake 5 minutes, or until lightly brown.",
+        "Remove from the oven and sprinkle with pieces of Brie cheese. Spoon the cranberry sauce over the cheese. Top with pecans.",
+        "Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares."
+    ],
+    "ingredients": [
+        "1 (8 ounce) can refrigerated crescent rolls",
+        "8 ounces cubed Brie cheese",
+        "3/4 cup whole berry cranberry sauce",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie and Cranberry Pizza",
+    "url": "http://allrecipes.com/recipe/22691/brie-and-cranberry-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-and-mandarin-salad.json b/serverless-fleets/data/input/inferencing/recipes/brie-and-mandarin-salad.json
new file mode 100644
index 000000000..4af098785
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-and-mandarin-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a small saucepan, whisk together the champagne, orange juice and mustards.  Bring to a boil for approximately 5 minutes, or until the mixture is reduced.  Taste and add more mustard to suit your taste.  Remove from heat and set aside to cool.",
+        "In a large bowl, toss together the salad greens, mandarin oranges, Brie and macadamias.  Drizzle dressing on top and serve."
+    ],
+    "ingredients": [
+        "1/2 cup champagne",
+        "1/2 cup orange juice",
+        "1/2 teaspoon coarsely ground mustard",
+        "1/4 teaspoon hot English mustard",
+        "6 cups mixed salad greens",
+        "2 mandarin oranges, peeled and segmented",
+        "1 (8 ounce) wheel Brie cheese, cubed",
+        "1 1/2 ounces macadamia nuts, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie and Mandarin Salad",
+    "url": "http://allrecipes.com/recipe/23780/brie-and-mandarin-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-and-mushroom-phyllo-puffs.json b/serverless-fleets/data/input/inferencing/recipes/brie-and-mushroom-phyllo-puffs.json
new file mode 100644
index 000000000..a6d796c43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-and-mushroom-phyllo-puffs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.",
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.",
+        "Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.",
+        "Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown."
+    ],
+    "ingredients": [
+        "1 cup butter, divided",
+        "8 crimini mushrooms, sliced",
+        "6 shiitake mushrooms, sliced",
+        "3 cloves garlic, chopped",
+        "1 (8 ounce) wedge Brie cheese",
+        "1 (16 ounce) package frozen phyllo pastry, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie and Mushroom Phyllo Puffs",
+    "url": "http://allrecipes.com/recipe/72528/brie-and-mushroom-phyllo-puffs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-and-saffron-phyllo-tartlets-14256.json b/serverless-fleets/data/input/inferencing/recipes/brie-and-saffron-phyllo-tartlets-14256.json
new file mode 100644
index 000000000..f0e354661
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-and-saffron-phyllo-tartlets-14256.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Top with a third phyllo sheet and cut stacked phyllo lengthwise into 4 strips and crosswise into 6 strips to make twenty-four 3-inch squares. With scissors cut off corners of squares to form octagons and cover with plastic wrap.",
+        "Line each mini-muffin cup with 1 phyllo octagon, letting edges curl naturally, and bake in middle of oven until golden brown, about 10 minutes. Carefully transfer shells in cups to racks to cool completely. Make 24 more octagons with remaining 3 phyllo sheets and butter in same manner, Shells may be made 1 week ahead and kept in cups, wrapped in plastic wrap, at room temperature, or 1 month ahead and frozen.",
+        "In a small saucepan simmer cream with saffron until reduced to about 3/4 cup and cool slightly. Whisk in yolks and season with salt and pepper. Divide Brie among shells and spoon 2 teaspoons saffron cream into each shell. Bake tartlets in 2 batches in middle of oven about 8 minutes, or until filling is puffed. Cool tartlets in cups on racks 5 minutes and carefully lift out onto racks to cool completely. Serve tartlets warm or at room temperature."
+    ],
+    "ingredients": [
+        "six 17- by-12 inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a towel",
+        "3 tablespoons unsalted butter, melted",
+        "1 cup heavy cream",
+        "1/2 teaspoon saffron threads",
+        "3 large egg yolks",
+        "10 ounces Brie, rind discarded and cheese cut into 1/3-inch cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Appetizer",
+        "Bake",
+        "Cocktail Party",
+        "Vegetarian",
+        "Brie",
+        "Saffron",
+        "Phyllo/Puff Pastry Dough",
+        "Simmer",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brie and Saffron Phyllo Tartlets",
+    "url": "http://www.epicurious.com/recipes/food/views/brie-and-saffron-phyllo-tartlets-14256"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-and-sage-stuffed-chicken.json b/serverless-fleets/data/input/inferencing/recipes/brie-and-sage-stuffed-chicken.json
new file mode 100644
index 000000000..6dd311f83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-and-sage-stuffed-chicken.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the grill to medium-high. Cut the cheese into 6 equal portions. Top each piece of cheese with two sage leaves and wrap with a slice of ham. Place each cheese bundle on one side of a butterflied chicken breast. Fold the chicken over to enclose the filling and secure closed with toothpicks. Sprinkle evenly with salt and pepper.",
+        "Chop the remaining sage. Stir the ketchup with the balsamic vinegar, maple syrup, mustard, garlic and chopped sage until combined. Divide glaze in half. Brush one portion over the chicken.",
+        "Place the chicken on the grill and reduce the temperature to medium. Grill the chicken for 6 minutes; turn and baste with the remaining sauce. Grill for an additional 10 minutes, or until an instant read thermometer inserted into the thickest portion of meat registers 165 degrees F (74 degrees C). Remove from grill, tent with foil and let rest for 5 minutes. Slice meat thickly and fan to serve."
+    ],
+    "ingredients": [
+        "6 boneless skinless chicken breasts, butterflied",
+        "5 ounces chilled Brie cheese",
+        "18 large, fresh sage leaves, divided",
+        "6 slices prosciutto or ham",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "1/2 cup Heinz Tomato Ketchup",
+        "3 tablespoons balsamic vinegar",
+        "1 tablespoon maple syrup",
+        "1 tablespoon Dijon mustard",
+        "1 clove garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie and Sage Stuffed Chicken",
+    "url": "http://allrecipes.com/recipe/222149/brie-and-sage-stuffed-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-cheese-appetizer.json b/serverless-fleets/data/input/inferencing/recipes/brie-cheese-appetizer.json
new file mode 100644
index 000000000..8263c592d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-cheese-appetizer.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.",
+        "Slice one wheel of Brie cheese in half so you have 2 circles of cheese.  Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves.  Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom.  Brush the puffed pastry with the egg white.",
+        "Bake for 30 minutes, or until the pastry in golden brown. Serve immediately."
+    ],
+    "ingredients": [
+        "1 (8 ounce) wheel Brie cheese",
+        "3 tablespoons apricot preserves",
+        "1/2 (17.5 ounce) package frozen puff pastry, thawed",
+        "1 egg white"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie Cheese Appetizer",
+    "url": "http://allrecipes.com/recipe/15015/brie-cheese-appetizer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-cheese-pizza.json b/serverless-fleets/data/input/inferencing/recipes/brie-cheese-pizza.json
new file mode 100644
index 000000000..c41248ba4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-cheese-pizza.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Arrange Brie slices on pizza crust; cover with sliced almonds.  Bake until cheese is melted and almonds are toasted, about 10 minutes.  Slice into small wedges to serve."
+    ],
+    "ingredients": [
+        "8 1/2 ounces Brie cheese, thinly sliced",
+        "2 cups sliced almonds",
+        "1 (14 ounce) package purchased fully baked pizza crust (such as Boboli\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie Cheese Pizza",
+    "url": "http://allrecipes.com/recipe/57001/brie-cheese-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-cranberry-and-chicken-pizza.json b/serverless-fleets/data/input/inferencing/recipes/brie-cranberry-and-chicken-pizza.json
new file mode 100644
index 000000000..a3d4f845c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-cranberry-and-chicken-pizza.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.",
+        "Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.",
+        "Bake at 350 degrees F (175 degrees C) for 20 minutes."
+    ],
+    "ingredients": [
+        "2 skinless, boneless chicken breast halves",
+        "1 tablespoon vegetable oil",
+        "1 (12 inch) prepared pizza crust",
+        "1 1/2 cups cranberry sauce",
+        "6 ounces Brie cheese, chopped",
+        "8 ounces shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie Cranberry and Chicken Pizza",
+    "url": "http://allrecipes.com/recipe/9045/brie-cranberry-and-chicken-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-cups.json b/serverless-fleets/data/input/inferencing/recipes/brie-cups.json
new file mode 100644
index 000000000..95bfb38c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-cups.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Arrange phyllo cups on the baking sheet. Place one piece Brie cheese in each phyllo cup. Top with 1/2 teaspoon raspberry preserves.",
+        "Bake in the preheated oven until Brie is melted, about 7 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) wedge Brie cheese, rind removed, cut into 1-inch pieces",
+        "15 frozen phyllo tart cups",
+        "1/2 cup raspberry preserves, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie Cups",
+    "url": "http://allrecipes.com/recipe/245291/brie-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-en-croute-14926.json b/serverless-fleets/data/input/inferencing/recipes/brie-en-croute-14926.json
new file mode 100644
index 000000000..f2b9e0854
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-en-croute-14926.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Discard rind from Brie and cut into 1/4-inch dice. Freeze Brie cubes, covered, until hard, at least 1 hour, and up to 3 days.",
+        "In a bowl lightly beat egg. With a 3 1/2-inch round cutter cut out 4 rounds from 1 pastry sheet and fit rounds into four 1/2-cup muffin cups. Fill cups with frozen Brie cubes. With a 2 1/2-inch round cutter cut out 4 rounds from remaining pastry sheet. Brush 1 side of each round with egg and put 1 round, egg side down, onto each filled cup. With a sharp small knife make steam vents in pastry tops. Chill pastries 30 minutes.",
+        "In a small bowl whisk together vinegar, mustard, and chutney and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered.",
+        "Quarter tomatoes and cut out seed sections. Cut quarters into thin strips.",
+        "Preheat oven to 425\u00b0 F.",
+        "Bake pastries in middle of oven until deep golden, about 25 minutes. Cool Brie en cro\u00fbte in cups on a rack 5 minutes and lift from cups, keeping upright. Whisk dressing to combine and in a bowl toss together mesclun, tomatoes, enough dressing to coat, and salt and pepper to taste. Serve Brie en cro\u00fbte warm with salad."
+    ],
+    "ingredients": [
+        "6 ounces Brie, chilled",
+        "1 large egg",
+        "a thawed 17 1/4-ounce package frozen puff pastry sheets (2 sheets)",
+        "3 tablespoons white-wine vinegar",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon chutney (preferably tomato)",
+        "extra-virgin olive oil",
+        "2 vine-ripened tomatoes",
+        "4 cups mesclun (mixed baby greens; about 4 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Appetizer",
+        "Bake",
+        "Brie",
+        "Phyllo/Puff Pastry Dough",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brie en Cro\u00fbte",
+    "url": "http://www.epicurious.com/recipes/food/views/brie-en-croute-14926"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-pecan-rollups-with-raspberry-sau.json b/serverless-fleets/data/input/inferencing/recipes/brie-pecan-rollups-with-raspberry-sau.json
new file mode 100644
index 000000000..8a44c646c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-pecan-rollups-with-raspberry-sau.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.",
+        "Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.",
+        "Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.",
+        "To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.",
+        "Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves",
+        "1 pound Brie cheese",
+        "1 cup chopped green onion",
+        "2 cloves garlic, crushed",
+        "2 cups finely chopped toasted pecans",
+        "1 egg, beaten",
+        "1/4 cup water",
+        "2 cups fresh raspberries",
+        "1/4 cup white sugar",
+        "1/4 cup water",
+        "salt and pepper to taste",
+        "1/2 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie Pecan Rollups with Raspberry Sauce",
+    "url": "http://allrecipes.com/recipe/22618/brie-pecan-rollups-with-raspberry-sau/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brie-soup.json b/serverless-fleets/data/input/inferencing/recipes/brie-soup.json
new file mode 100644
index 000000000..eed4ee010
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brie-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden.",
+        "Add stock and whip vigorously, bring to boil and reduce to simmer. Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.",
+        "Strain through fine sieve.",
+        "Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup to taste with salt and pepper. Garnish with fresh chives or scallion."
+    ],
+    "ingredients": [
+        "6 cups chicken stock",
+        "1/4 cup butter",
+        "8 tablespoons all-purpose flour",
+        "12 ounces Brie cheese",
+        "3/8 cup white wine",
+        "2 ounces julienned carrots",
+        "1/4 cup chopped celery",
+        "2 ounces fresh mushrooms, sliced",
+        "1/4 cup heavy whipping cream",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie Soup",
+    "url": "http://allrecipes.com/recipe/13132/brie-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bries-banana-and-honey-dog-treats.json b/serverless-fleets/data/input/inferencing/recipes/bries-banana-and-honey-dog-treats.json
new file mode 100644
index 000000000..7a69a21e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bries-banana-and-honey-dog-treats.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Lightly grease 2 large baking sheets.",
+        "Combine water, mashed bananas, honey, vanilla, and egg in a large bowl.",
+        "Stir in whole-wheat flour and baking powder.",
+        "Beat dough with an electric mixer on medium speed until ingredients are thoroughly combined, 1 to 2 minutes.",
+        "Turn dough onto a floured surface and knead until no longer sticky, 5 to 8 minutes.",
+        "Roll out dough to 1/4-inch thickness and cut into mini shapes with your favorite cookie cutter.",
+        "Place dough shapes on prepared baking sheets.",
+        "Bake in preheated oven until cookies are lightly browned, about 20 minutes.",
+        "Turn off the oven and leave cookies until thoroughly dry and crisp, 30 to 40 more minutes.",
+        "Remove baking sheets from oven and allow cookies to cool on pans for 10 minutes. Transfer cookies to wire rack to fully cool."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "2 bananas, mashed",
+        "2 tablespoons honey",
+        "1 teaspoon vanilla extract",
+        "1 egg",
+        "4 1/2 cups whole wheat flour",
+        "1 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie's Banana and Honey Dog Treats",
+    "url": "http://allrecipes.com/recipe/220165/bries-banana-and-honey-dog-treats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bries-spicy-sweet-tangy-barbecue-sau.json b/serverless-fleets/data/input/inferencing/recipes/bries-spicy-sweet-tangy-barbecue-sau.json
new file mode 100644
index 000000000..3bdc74c16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bries-spicy-sweet-tangy-barbecue-sau.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes."
+    ],
+    "ingredients": [
+        "2 cups ketchup",
+        "1 cup water",
+        "5 tablespoons light brown sugar",
+        "1/2 cup white wine vinegar",
+        "3 tablespoons white sugar",
+        "3 tablespoons honey",
+        "1 tablespoon orange juice",
+        "1 tablespoon soy sauce",
+        "1 tablespoon Dijon mustard",
+        "1 tablespoon garlic powder",
+        "1/2 tablespoon black pepper",
+        "1 1/2 teaspoons cornstarch",
+        "1 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie's Spicy Sweet Tangy Barbecue Sauce",
+    "url": "http://allrecipes.com/recipe/228771/bries-spicy-sweet-tangy-barbecue-sau/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bries-turkey-and-cranberry-dog-bones.json b/serverless-fleets/data/input/inferencing/recipes/bries-turkey-and-cranberry-dog-bones.json
new file mode 100644
index 000000000..45b548c15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bries-turkey-and-cranberry-dog-bones.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.",
+        "In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of chicken broth. Mix into a soft dough. If mixture is too dry, mix in more chicken broth, about 1 tablespoon at a time, until dough is of desired consistency.",
+        "Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters.",
+        "Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out. Refrigerate leftover dog treats."
+    ],
+    "ingredients": [
+        "3 1/2 cups whole wheat flour",
+        "1 teaspoon baking powder",
+        "1 cup shredded cooked turkey",
+        "1 cup dried cranberries",
+        "1 egg",
+        "1 tablespoon olive oil",
+        "1 cup low-sodium chicken broth, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie's Turkey and Cranberry Dog Bones",
+    "url": "http://allrecipes.com/recipe/219715/bries-turkey-and-cranberry-dog-bones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bries-very-vanilla-dog-treats.json b/serverless-fleets/data/input/inferencing/recipes/bries-very-vanilla-dog-treats.json
new file mode 100644
index 000000000..81f194aa7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bries-very-vanilla-dog-treats.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Lightly grease 2 large baking sheets.",
+        "Mix the whole wheat flour, cornmeal, rolled oats, and baking powder together in a bowl.",
+        "Lightly mix the water, applesauce, and vanilla extract into the flour mixture.",
+        "Stir the eggs and peanut butter into the mixture.",
+        "Turn the dough onto a floured surface and knead until no longer sticky, about 1 minute.",
+        "Roll out the dough to 1/4-inch thickness; cut into 75 small squares and arrange onto baking sheets.",
+        "Bake in the preheated oven for 15 minutes. Turn the oven off and allow the treats to sit in the oven as it cools another 30 minutes.",
+        "Remove the treats from the oven; allow the treats to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 1/4 cups whole wheat flour",
+        "1/2 cup cornmeal",
+        "1/2 cup rolled oats",
+        "1 teaspoon baking powder",
+        "1/2 cup water",
+        "1/2 cup unsweetened applesauce",
+        "2 teaspoons vanilla extract",
+        "2 eggs, beaten",
+        "3 tablespoons low-sodium peanut butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brie's Very Vanilla Dog Treats",
+    "url": "http://allrecipes.com/recipe/220090/bries-very-vanilla-dog-treats/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brigadeiro-chocolate-delights.json b/serverless-fleets/data/input/inferencing/recipes/brigadeiro-chocolate-delights.json
new file mode 100644
index 000000000..249414a49
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brigadeiro-chocolate-delights.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine condensed milk, cocoa, and 2 tablespoons butter in a saucepan; bring to a boil. Reduce heat to low and cook, stirring constantly, until brigadeiro mixture thickens and pulls away from the bottom and sides when the pan is tilted, 10 to 15 minutes.",
+        "Remove from heat and let brigadeiro mixture cool to room temperature, about 1 hour.",
+        "Scoop teaspoonfuls of the brigadeiro mixture and roll into balls with greased hands.",
+        "Spread chocolate sprinkles on a shallow plate. Dip and roll brigadeiros in sprinkles."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk (such as La Lechera\u00ae)",
+        "2 tablespoons powdered cocoa (such as Nestle\u00ae)",
+        "2 tablespoons unsalted butter",
+        "1 cup chocolate sprinkles, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brigadeiro Chocolate Delights",
+    "url": "http://allrecipes.com/recipe/254752/brigadeiro-chocolate-delights/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brigadeiro.json b/serverless-fleets/data/input/inferencing/recipes/brigadeiro.json
new file mode 100644
index 000000000..95e619074
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brigadeiro.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a medium saucepan over medium heat, combine cocoa, butter and condensed milk.  Cook, stirring, until thickened, about 10 minutes.  Remove from heat and let rest until cool enough to handle.  Form into small balls and eat at once or chill until serving."
+    ],
+    "ingredients": [
+        "3 tablespoons unsweetened cocoa",
+        "1 tablespoon butter",
+        "1 (14 ounce) can sweetened condensed milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brigadeiro",
+    "url": "http://allrecipes.com/recipe/24052/brigadeiro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brigadeiros.json b/serverless-fleets/data/input/inferencing/recipes/brigadeiros.json
new file mode 100644
index 000000000..5403b88d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brigadeiros.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Lightly grease an 8x8-inch baking pan (or another heatproof vessel with approximately the same dimensions) with butter or nonstick cooking spray.",
+        "In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, cocoa powder, butter, and salt. Place the pan over medium heat and whisk often to encourage the butter to melt and the cocoa powder to dissolve. Once the candy comes to a bubble, reduce the heat to low and cook, whisking often. The candy is finished when it's the consistency of a thick brownie batter and slides in a soft mass from one side of the pan to the other when the pan is tilted\u2014this can take anywhere from 15 to 25 minutes, depending on your stove, but it\u2019s better to keep the heat low and give the candy more time to cook down than to rush it and risk burning it. Stir in the vanilla extract. Pour the candy into the prepared baking pan. Chill in the refrigerator until the candy is somewhat firm with a claylike texture, about 1 hour.",
+        "When you\u2019re ready to form the candies, pour your desired coatings onto individual plates. Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1-inch balls. Drop each ball into a dish of coating and roll to coat. Set the finished candies on a small baking sheet, or place them into small paper candy cups. Store in the refrigerator in an airtight container."
+    ],
+    "ingredients": [
+        "1 1/4 cups (14 ounces/397 grams) sweetened condensed milk",
+        "1/3 cup (1 1/8 ounces/32 grams) unsweetened natural cocoa powder",
+        "2 tablespoons (1 ounce/28 grams) unsalted butter, cut into small pieces",
+        "1/8 teaspoon fine sea salt",
+        "1/4 teaspoon pure vanilla extract",
+        "Chocolate sprinkles, grated chocolate, cocoa powder, or other creative coatings"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Candy",
+        "Chocolate",
+        "snack",
+        "Kid-Friendly",
+        "Wheat/Gluten-Free",
+        "Dessert",
+        "Valentine's Day"
+    ],
+    "title": "Brigadeiros",
+    "url": "http://www.epicurious.com/recipes/food/views/brigadeiros"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bright-and-zesty-broccoli.json b/serverless-fleets/data/input/inferencing/recipes/bright-and-zesty-broccoli.json
new file mode 100644
index 000000000..9ef9e2d54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bright-and-zesty-broccoli.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot."
+    ],
+    "ingredients": [
+        "1 tablespoon extra-virgin olive oil",
+        "1 1/2 tablespoons grated orange zest",
+        "1/2 teaspoon red pepper flakes",
+        "1 head broccoli, cut into small pieces with stalks peeled",
+        "1/4 teaspoon sea salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "2 tablespoons freshly squeezed orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bright and Zesty Broccoli",
+    "url": "http://allrecipes.com/recipe/204339/bright-and-zesty-broccoli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bright-blue-monday-cake.json b/serverless-fleets/data/input/inferencing/recipes/bright-blue-monday-cake.json
new file mode 100644
index 000000000..b467e083b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bright-blue-monday-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.",
+        "In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.",
+        "Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "2 1/2 teaspoons baking powder",
+        "1 pinch salt",
+        "1/2 cup milk",
+        "1/4 cup vegetable oil",
+        "1 egg",
+        "2 cups blueberries",
+        "1/3 cup all-purpose flour",
+        "1/2 cup white sugar",
+        "3/4 teaspoon ground cinnamon",
+        "1/4 cup margarine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bright Blue Monday Cake",
+    "url": "http://allrecipes.com/recipe/25972/bright-blue-monday-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brigids-blackberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/brigids-blackberry-pie.json
new file mode 100644
index 000000000..d394cc71b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brigids-blackberry-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts.",
+        "Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.",
+        "Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set."
+    ],
+    "ingredients": [
+        "1 (15 ounce) package pastry for a 9 inch double crust pie",
+        "4 cups fresh blackberries",
+        "1 1/2 cups white sugar",
+        "1/2 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brigid's Blackberry Pie",
+    "url": "http://allrecipes.com/recipe/77129/brigids-blackberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brilliant-sauteed-broccoli.json b/serverless-fleets/data/input/inferencing/recipes/brilliant-sauteed-broccoli.json
new file mode 100644
index 000000000..bcbb010e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brilliant-sauteed-broccoli.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.",
+        "In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.",
+        "Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture."
+    ],
+    "ingredients": [
+        "1 pound broccoli florets",
+        "3 tablespoons finely grated Parmesan cheese",
+        "1 teaspoon brown sugar",
+        "2 tablespoons olive oil",
+        "1 teaspoon red pepper flakes",
+        "1/4 teaspoon kosher salt",
+        "1/8 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brilliant Sauteed Broccoli",
+    "url": "http://allrecipes.com/recipe/138016/brilliant-sauteed-broccoli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brine-for-smoked-salmon.json b/serverless-fleets/data/input/inferencing/recipes/brine-for-smoked-salmon.json
new file mode 100644
index 000000000..313c457d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brine-for-smoked-salmon.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.",
+        "Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note)."
+    ],
+    "ingredients": [
+        "1 gallon water",
+        "1 cup kosher salt",
+        "1 cup white sugar",
+        "1 cup brown sugar",
+        "lemon pepper to taste",
+        "1 (3 ounce) package dry crab and shrimp seasoning mix",
+        "freshly ground black pepper to taste",
+        "4 cloves garlic, crushed or to taste",
+        "1 dash hot pepper sauce (optional)",
+        "4 lemons, sliced and crushed",
+        "2 oranges, sliced and crushed",
+        "1 lime, sliced and crushed",
+        "1 large yellow onion, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brine for Smoked Salmon",
+    "url": "http://allrecipes.com/recipe/99447/brine-for-smoked-salmon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-and-barbecued-turkey-240484.json b/serverless-fleets/data/input/inferencing/recipes/brined-and-barbecued-turkey-240484.json
new file mode 100644
index 000000000..650d65679
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-and-barbecued-turkey-240484.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover and refrigerate at least 6 hours or overnight.",
+        "Line large cooler with large heavy-duty garbage bag. Strain brine into cooler, discarding solids.",
+        "Rinse turkey inside and out and pat dry. Transfer, breast side up, to cooler. If necessary, place large plate on top to keep turkey submerged in liquid. Tie bag tightly, then close cooler and transfer to cool place. Allow turkey to brine for 12 hours, turning over once halfway through. Using probe thermometer, check temperature of liquid every 3 hours and if necessary, add freezer packs enclosed in resealable plastic bags to keep temperature at or below 40\u00b0F.",
+        "Line large, rimmed baking sheet with paper towels and top with wire rack. Remove turkey from brine and transfer, breast side up, to rack. Let stand 30 minutes to drain completely, then pat dry. Transfer to roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Place butter in pan next to turkey.",
+        "If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.",
+        "If using charcoal grill, open bottom and lid vents and light charcoal. Let coals burn until completely coated in gray ash, about 25 minutes, then arrange around perimeter of grill to form circle.",
+        "Transfer roasting pan to grill rack and cover grill. If using gas grill, turn all burners to low. During cooking, adjust burners to maintain temperature at 450\u00b0F.",
+        "If using charcoal grill, if necessary lower temperature by partially closing vents (do not close completely). Maintain temperature by adding 60 new coals, prelit in chimney starter until completely covered in gray ash, every hour.",
+        "Cook turkey, basting every 15 minutes with pan juices (tilt pan to let juices run out of cavity) and rotating pan 180\u00b0 every hour, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170\u00b0F, about 1 1/2 hours. (Time may be longer in cold weather. Avoid opening lid often because of rapid heat loss.)",
+        "Transfer turkey to platter, cover loosely with foil, and let stand 20 minutes before carving."
+    ],
+    "ingredients": [
+        "2 cups Diamond Crystal kosher salt",
+        "1 1/2 cups sugar",
+        "6 medium carrots, coarsely chopped",
+        "2 large onions, coarsely chopped",
+        "25 stalks celery (from 2 bunches), coarsely chopped",
+        "4 leeks, white and green parts only, coarsely chopped",
+        "4 fresh or dried bay leaves",
+        "2 tablespoons whole black peppercorns",
+        "2 tablespoons whole coriander seeds",
+        "1/2 teaspoon dried red pepper flakes",
+        "1/2 teaspoon fennel seeds",
+        "4 whole star anise",
+        "2 bunches fresh thyme",
+        "2 bunches fresh sage",
+        "1 bunch fresh parsley",
+        "1 (14- to 16-pound) turkey, any feathers or quills removed with tweezers or needlenose pliers and neck and giblets removed and discarded for another use",
+        "8 tablespoons (1 stick) unsalted butter",
+        "Special equipment: large (at least 8-gallon) cooler, large heavy-duty garbage bag, large disposable roasting pan, kitchen string, gas or charcoal grill fitted with thermometer, bulb baster (optional), instant-read thermometer."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Poultry",
+        "turkey",
+        "Thanksgiving",
+        "Dinner",
+        "Fall",
+        "Winter",
+        "Grill",
+        "Brine",
+        "Grill/Barbecue",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Brined and Barbecued Turkey",
+    "url": "http://www.epicurious.com/recipes/food/views/brined-and-barbecued-turkey-240484"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-and-roasted-rosemary-chile-almonds-51252840.json b/serverless-fleets/data/input/inferencing/recipes/brined-and-roasted-rosemary-chile-almonds-51252840.json
new file mode 100644
index 000000000..2677250f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-and-roasted-rosemary-chile-almonds-51252840.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring kosher salt, 2 rosemary sprigs, 4 chiles, and 4 cups water to a boil in a medium saucepan, stirring to dissolve salt. Add almonds and remove from heat; cover and let sit 24 hours.",
+        "Preheat oven to 375\u00b0F. Drain almonds; discard rosemary and chiles. Spread out almonds on a rimmed baking sheet; add remaining 4 chiles and drizzle with 2 tablespoons oil. Toss to coat. Roast almonds, tossing occasionally, until dried out and completely toasted through and fragrant, 45-55 minutes. Let cool.",
+        "Meanwhile, pick leaves from remaining 6 rosemary sprigs. Heat remaining 1/2 cup oil in a small saucepan over medium. Working in batches, fry rosemary leaves until bright green and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain. Add fried rosemary to almonds, season with sea salt, and toss to combine.",
+        "Do ahead: Almonds can be roasted 3 days ahead. Store airtight at room temperature."
+    ],
+    "ingredients": [
+        "1/3 cup kosher salt",
+        "8 sprigs rosemary, divided",
+        "8 dried chiles de \u00e1rbol, divided",
+        "1 1/2 pounds almonds",
+        "2 tablespoons plus 1/2 cup olive oil",
+        "Flaky sea salt (such as Maldon)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Roast",
+        "Vegetarian",
+        "High Fiber",
+        "Almond"
+    ],
+    "title": "Brined and Roasted Rosemary-Chile Almonds",
+    "url": "http://www.epicurious.com/recipes/food/views/brined-and-roasted-rosemary-chile-almonds-51252840"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-and-roasted-whole-turkey.json b/serverless-fleets/data/input/inferencing/recipes/brined-and-roasted-whole-turkey.json
new file mode 100644
index 000000000..2742a24eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-and-roasted-whole-turkey.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Overnight Brine: Combine Morton(R)Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.",
+        "4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton(R)Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.",
+        "To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1040306.jpg",
+    "ingredients": [
+        "1 cup Morton\u00ae Coarse Kosher Salt",
+        "1 cup sugar",
+        "2 gallons cool water",
+        "1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry",
+        "5 tablespoons unsalted butter, softened",
+        "1/2 teaspoon ground black pepper",
+        "3 tablespoons unsalted butter, melted",
+        "1 cup white wine, chicken broth or water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brined and Roasted Whole Turkey",
+    "url": "http://allrecipes.com/recipe/234271/brined-and-roasted-whole-turkey/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-and-stuffed-pork-loin-roast.json b/serverless-fleets/data/input/inferencing/recipes/brined-and-stuffed-pork-loin-roast.json
new file mode 100644
index 000000000..dd71a12d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-and-stuffed-pork-loin-roast.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Mix water, salt, and brown sugar in a saucepan, stirring to dissolve salt and sugar. Add bay leaves, rosemary, 1 teaspoon black pepper, and thyme; bring to a boil. Reduce heat to low and simmer brine for 5 minutes. Let brine cool to room temperature.",
+        "Place pork roast into a large nonreactive bowl, pour brine over pork, and cover; marinate in refrigerator for 12 to 24 hours.",
+        "Heat olive oil in a skillet over medium heat; cook and stir apple and shallots into hot oil until shallots are soft, about 5 minutes. Remove from heat, let cool to room temperature, and mix spinach, walnuts, egg, and goat cheese into apple mixture. Season stuffing with salt and black pepper.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Remove pork from brine and discard used brine. Cut roast lengthwise down the center to within about 1 1/2 inches of the bottom and open the roast like a book. Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Tie the roast closed in 4 or 5 places with kitchen twine. Set roast on a rack placed into a roasting pan.",
+        "Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing reads 145 to 150 degrees F (63 degrees C to 65 degrees C), about 1 hour and 15 minutes."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "1/2 cup salt",
+        "1/2 cup dark brown sugar",
+        "2 bay leaves",
+        "2 sprigs fresh rosemary",
+        "1 teaspoon ground black pepper",
+        "1 teaspoon dried thyme",
+        "1 (4 pound) boneless pork loin roast",
+        "1 tablespoon olive oil",
+        "1 cup chopped Granny Smith apple",
+        "2 tablespoons minced shallots",
+        "5 ounces spinach, chopped",
+        "3/4 cup chopped walnuts",
+        "1 egg",
+        "1 tablespoon crumbled goat cheese, or to taste",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brined and Stuffed Pork Loin Roast",
+    "url": "http://allrecipes.com/recipe/230274/brined-and-stuffed-pork-loin-roast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-bratwurst.json b/serverless-fleets/data/input/inferencing/recipes/brined-bratwurst.json
new file mode 100644
index 000000000..7e2ebfde9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-bratwurst.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large skillet, combine onion, balsamic vinegar, and water.  Simmer over medium-low heat for 10 minutes. Place bratwurst in the simmering water; cover, and simmer 20 minutes. Be sure the water is only simmering, not boiling.",
+        "Preheat an outdoor grill for high heat, and lightly oil grate.",
+        "Remove the bratwurst, and drain liquid from pan. Add butter to the pan with the onions, and cook over low heat until onions are browned.",
+        "Grill brats over high heat for 5 to 7 minutes, turning to brown on all sides. Serve with onions."
+    ],
+    "ingredients": [
+        "1 medium onion, cut in strips",
+        "1/2 cup balsamic vinegar",
+        "3 1/2 cups water",
+        "5 fresh bratwurst links",
+        "1 teaspoon butter or margarine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brined Bratwurst",
+    "url": "http://allrecipes.com/recipe/111751/brined-bratwurst/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-cucumber-and-radish-salad-109625.json b/serverless-fleets/data/input/inferencing/recipes/brined-cucumber-and-radish-salad-109625.json
new file mode 100644
index 000000000..e666a4fa6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-cucumber-and-radish-salad-109625.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Boil water, sugar, garlic, peppercorns, and 3 tablespoons salt in a 4-quart pot, uncovered, 10 minutes.",
+        "While brine is boiling, halve cucumbers lengthwise and cut crosswise into 1/3-inch-thick slices.",
+        "Remove brine from heat and add cucumbers and radishes. Let stand, uncovered, 10 minutes, then drain in a colander, discarding garlic and peppercorns. Transfer cucumbers and radishes to a bowl of ice and cold water to cool, then drain well in colander.",
+        "Toss cucumbers and radishes with parsley, oil, and remaining 1/2 teaspoon salt in a large bowl and chill, uncovered, about 20 minutes."
+    ],
+    "ingredients": [
+        "6 cups water",
+        "1 teaspoon sugar",
+        "4 large garlic cloves, crushed",
+        "1/4 teaspoon black peppercorns",
+        "3 tablespoons plus 1/2 teaspoon kosher salt",
+        "1 lb Kirby cucumbers",
+        "1/2 lb radishes, trimmed and quartered",
+        "1 cup loosely packed flat-leaf parsley leaves",
+        "1 tablespoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Garlic",
+        "Appetizer",
+        "Low Carb",
+        "Vegetarian",
+        "Quick & Easy",
+        "Cucumber",
+        "Radish",
+        "Summer",
+        "Vegan",
+        "Parsley",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brined Cucumber and Radish Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/brined-cucumber-and-radish-salad-109625"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-pork-and-sauerkraut.json b/serverless-fleets/data/input/inferencing/recipes/brined-pork-and-sauerkraut.json
new file mode 100644
index 000000000..254bdc57a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-pork-and-sauerkraut.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Pour water, apple juice, cider vinegar, molasses, kosher salt, pickling spice, and black peppercorns in a saucepan; bring to a boil, stirring to dissolve salt and molasses. Simmer to blend flavors, about 5 minutes. Pour 2 cups ice into brine and stir to melt ice and cool brine.",
+        "Place pork loin into a large container and pack 2 more cups ice, or as needed, around the meat. Pour brine over ice and pork, cover, and refrigerate at least 4 hours to overnight.",
+        "Remove pork roast from brine and place into a slow cooker; pour 2 cups brine over the meat. Discard remaining brine. Spread sauerkraut, onion slices, brown sugar, fennel seeds, and coriander over pork roast. Set cooker on Low and cook for 3 hours. Add carrots to slow cooker and cook 1 more hour; add apples, cranberries, and walnuts and cook until an instant-read meat thermometer inserted into the thickest part of the roast reads 160 degrees F (70 degrees C), about 1 hour more."
+    ],
+    "ingredients": [
+        "Brine:",
+        "2 cups water",
+        "2 cups apple juice",
+        "3/4 cup cider vinegar",
+        "3 tablespoons dark molasses",
+        "1/2 cup kosher salt",
+        "1 tablespoon pickling spice",
+        "1 tablespoon whole black peppercorns",
+        "4 cups ice, divided - or as needed",
+        "1 (4 pound) pork loin roast",
+        "2 (27 ounce) cans sauerkraut, drained",
+        "1/2 onion, sliced",
+        "3 tablespoons brown sugar",
+        "1 teaspoon fennel seeds",
+        "1 teaspoon ground coriander",
+        "4 carrots, diced",
+        "2 apples, cored and sliced",
+        "1 cup dried cranberries",
+        "3/4 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brined Pork and Sauerkraut",
+    "url": "http://allrecipes.com/recipe/230534/brined-pork-and-sauerkraut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-pork-chops-106156.json b/serverless-fleets/data/input/inferencing/recipes/brined-pork-chops-106156.json
new file mode 100644
index 000000000..2836360e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-pork-chops-106156.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.",
+        "Preheat oven to 425\u00b0F.",
+        "Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tablespoons at a time as needed between batches.)",
+        "Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155\u00b0F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).",
+        "Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops."
+    ],
+    "ingredients": [
+        "2 qt water",
+        "1/4 cup kosher salt",
+        "1/4 cup mustard seeds",
+        "1/4 cup sugar",
+        "2 tablespoons pickling spices",
+        "6 garlic cloves, smashed with side of a large knife",
+        "6 (1 1/2-inch-thick) rib pork chops",
+        "4 to 6 tablespoons olive oil",
+        "1/2 cup dry Riesling",
+        "1/2 cup chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Marinate",
+        "Roast",
+        "Dinner",
+        "Meat",
+        "Pork Chop",
+        "Brine",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Brined Pork Chops",
+    "url": "http://www.epicurious.com/recipes/food/views/brined-pork-chops-106156"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-pork-chops-with-spicy-chutney-barbecue-sauce-106959.json b/serverless-fleets/data/input/inferencing/recipes/brined-pork-chops-with-spicy-chutney-barbecue-sauce-106959.json
new file mode 100644
index 000000000..c6d99f5c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-pork-chops-with-spicy-chutney-barbecue-sauce-106959.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine 2 cups water, salt, sugar, and chili powder in large nonreactive pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add 6 cups cold water. Cool brine completely. Add pork chops, pressing to submerge. Cover pot; chill at least 6 hours and up to 1 day.",
+        "Prepare barbecue (medium-high heat). Drain pork; pat dry with paper towels. Brush pork on both sides with oil; sprinkle with pepper. Grill pork to desired doneness, about 10 minutes per side or until instant-read thermometer registers 150\u00b0F for medium. Serve pork with Spicy Chutney Barbecue Sauce."
+    ],
+    "ingredients": [
+        "8 cups water",
+        "1/2 cup coarse salt",
+        "1/2 cup (packed) golden brown sugar",
+        "1/4 cup chili powder",
+        "8 1 1/2-inch-thick bone-in pork rib chops",
+        "Olive oil",
+        "Spicy Chutney Barbecue Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Pork Chop",
+        "Summer",
+        "Grill",
+        "Brine",
+        "Grill/Barbecue"
+    ],
+    "title": "Brined Pork Chops with Spicy Chutney Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/brined-pork-chops-with-spicy-chutney-barbecue-sauce-106959"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-pork-loin-with-onion-raisin-and-garlic-compote-106313.json b/serverless-fleets/data/input/inferencing/recipes/brined-pork-loin-with-onion-raisin-and-garlic-compote-106313.json
new file mode 100644
index 000000000..76e280fbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-pork-loin-with-onion-raisin-and-garlic-compote-106313.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Combine first 7 ingredients in heavy large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours.",
+        "Position rack in top third of oven and preheat to 350\u00b0F. Drain pork. Pat dry. Transfer to rack set in large roasting pan. Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast until thermometer inserted into center of pork registers 150\u00b0F, about 1 hour 40 minutes. Transfer pork to cutting board; tent with foil. Let stand 10 minutes.",
+        "Cut pork into 1/4- to 1/2-inch-thick slices. Serve with compote."
+    ],
+    "ingredients": [
+        "8 cups water",
+        "1/2 cup coarse salt",
+        "1/2 cup (packed) golden brown sugar",
+        "1 tablespoon fennel seeds",
+        "1 tablespoon coriander seeds",
+        "1 tablespoon whole black peppercorns",
+        "3 bay leaves",
+        "1 center-cut boneless pork loin roast (about 4 pounds)",
+        "1 tablespoon olive oil",
+        "2 teaspoons chopped fresh sage",
+        "2 teaspoons chopped fresh rosemary",
+        "2 teaspoons chopped fresh thyme",
+        "2 teaspoons chopped fresh marjoram",
+        "Onion, Raisin, and Garlic Compote"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Herb",
+        "Onion",
+        "Pork",
+        "Marinate",
+        "Roast",
+        "Raisin",
+        "Fall",
+        "Brine"
+    ],
+    "title": "Brined Pork Loin with Onion, Raisin, and Garlic Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/brined-pork-loin-with-onion-raisin-and-garlic-compote-106313"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-thanksgiving-turkey.json b/serverless-fleets/data/input/inferencing/recipes/brined-thanksgiving-turkey.json
new file mode 100644
index 000000000..95b2eb58a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-thanksgiving-turkey.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.",
+        "Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.",
+        "Gently lower turkey into the liquid with the breast facing down.",
+        "Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.",
+        "Preheat oven to 500 degrees F (260 degrees C).",
+        "Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.",
+        "Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.",
+        "Bake the turkey in the preheated oven until the skin on the breast  of the turkey is golden brown, about 30 minutes.",
+        "Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing."
+    ],
+    "ingredients": [
+        "4 (32 ounce) containers chicken broth",
+        "1 cup apple juice (optional)",
+        "1 cup light brown sugar",
+        "1 cup kosher salt",
+        "2 tablespoons dried sage",
+        "4 peppercorns",
+        "4 red apples, halved",
+        "5 cloves garlic, crushed",
+        "10 pounds ice cubes, or as needed",
+        "1 (20 pound) turkey whole turkey - thawed, neck and giblets removed",
+        "3 apples, cored and quartered",
+        "1 onion, cut into 8 wedges",
+        "3 cloves garlic",
+        "6 fresh sage leaves",
+        "3 tablespoons olive oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brined Thanksgiving Turkey",
+    "url": "http://allrecipes.com/recipe/234092/brined-thanksgiving-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brined-turkey.json b/serverless-fleets/data/input/inferencing/recipes/brined-turkey.json
new file mode 100644
index 000000000..39e451331
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brined-turkey.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.",
+        "Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.",
+        "Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine."
+    ],
+    "ingredients": [
+        "2 quarts water",
+        "2 cups kosher salt",
+        "1 cup white sugar",
+        "2 gallons cold water",
+        "3 sprigs fresh rosemary, or more to taste",
+        "3 sprigs fresh thyme, or more to taste",
+        "1 tablespoon crushed garlic",
+        "1 teaspoon ground allspice",
+        "1 teaspoon ground black pepper",
+        "1 (16 pound) whole turkey, neck and giblets removed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brined Turkey",
+    "url": "http://allrecipes.com/recipe/240156/brined-turkey/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brining-and-cooking-the-perfect-turke.json b/serverless-fleets/data/input/inferencing/recipes/brining-and-cooking-the-perfect-turke.json
new file mode 100644
index 000000000..03e427fe5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brining-and-cooking-the-perfect-turke.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.",
+        "Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).",
+        "Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy."
+    ],
+    "ingredients": [
+        "Brine:",
+        "4 (32 ounce) cartons low-sodium chicken broth",
+        "1 cup kosher salt",
+        "2 tablespoons dried savory",
+        "2 tablespoons dried thyme",
+        "2 tablespoons dried sage",
+        "2 tablespoons dried rosemary",
+        "1 gallon apple juice",
+        "1 gallon water, or as needed to cover",
+        "Roast Turkey:",
+        "1 (22 pound) whole turkey",
+        "4 large onions, chopped",
+        "8 stalks celery, chopped",
+        "8 carrots, chopped",
+        "1/4 cup butter, melted",
+        "2 cups white cooking wine",
+        "2 (32 ounce) cartons chicken broth",
+        "1/4 cup butter, melted",
+        "Gravy:",
+        "2 cups water",
+        "1 (32 ounce) carton turkey broth",
+        "1/4 cup cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brining and Cooking the Perfect Turkey with Delicious Gravy",
+    "url": "http://allrecipes.com/recipe/230066/brining-and-cooking-the-perfect-turke/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brinjal-eggplant-in-coconut-milk.json b/serverless-fleets/data/input/inferencing/recipes/brinjal-eggplant-in-coconut-milk.json
new file mode 100644
index 000000000..0d30c9d67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brinjal-eggplant-in-coconut-milk.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.",
+        "Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.",
+        "Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.",
+        "Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal."
+    ],
+    "ingredients": [
+        "2 large brinjal (eggplant), sliced",
+        "1/4 teaspoon chile powder, or more to taste",
+        "1/8 teaspoon turmeric powder, or more to taste",
+        "1 tablespoon vegetable oil, or more as needed",
+        "salt to taste",
+        "1 cup coconut milk, or more to taste",
+        "2 tablespoons tamarind pulp, juice squeezed and reserved",
+        "1 1/2 tablespoons chile powder",
+        "1 tablespoon coriander powder",
+        "1/2 teaspoon turmeric powder",
+        "For Tempering:",
+        "2 tablespoons vegetable oil",
+        "1 teaspoon mustard seed",
+        "1 sprig fresh curry leaves",
+        "2 dried red chile peppers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brinjal (Eggplant) in Coconut Milk",
+    "url": "http://allrecipes.com/recipe/247103/brinjal-eggplant-in-coconut-milk/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brinjal-with-walnut-dressing.json b/serverless-fleets/data/input/inferencing/recipes/brinjal-with-walnut-dressing.json
new file mode 100644
index 000000000..f6ddae7b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brinjal-with-walnut-dressing.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Place walnuts on a baking sheet.  Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.",
+        "Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.",
+        "Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C).  Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.",
+        "In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts.  Season to taste with salt.  Chill for 30 minutes in the refrigerator.",
+        "Place eggplant rings in a serving dish, and spoon dressing evenly over top.  Garnish with red pepper and remaining 1 tablespoon cilantro."
+    ],
+    "ingredients": [
+        "3/4 cup walnuts",
+        "1 eggplant",
+        "2 cups vegetable oil for frying",
+        "2 cups plain yogurt",
+        "1 minced hot green chile peppers",
+        "2 tablespoons chopped fresh cilantro",
+        "salt to taste",
+        "1/4 teaspoon ground cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brinjal With Walnut Dressing",
+    "url": "http://allrecipes.com/recipe/13929/brinjal-with-walnut-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brioche-bread-pudding-100668.json b/serverless-fleets/data/input/inferencing/recipes/brioche-bread-pudding-100668.json
new file mode 100644
index 000000000..25df756f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brioche-bread-pudding-100668.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)",
+        "Preheat oven to 350\u00b0F. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm."
+    ],
+    "ingredients": [
+        "1 1-pound brioche or egg bread loaf, crusts trimmed and reserved, bread cut into 1/2-inch cubes",
+        "8 large eggs",
+        "2 cups whipping cream",
+        "2 cups whole milk",
+        "2 cups sugar",
+        "1/4 cup Frangelico (hazelnut liqueur) or amaretto",
+        "1 tablespoon vanilla extract",
+        "1/2 teaspoon almond extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Amaretto",
+        "Frangelico",
+        "Winter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brioche Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/brioche-bread-pudding-100668"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brioche-bread-pudding-with-caramelized-apples-108773.json b/serverless-fleets/data/input/inferencing/recipes/brioche-bread-pudding-with-caramelized-apples-108773.json
new file mode 100644
index 000000000..749e2dcc0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brioche-bread-pudding-with-caramelized-apples-108773.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "In a small saucepan, combine 3 tablespoons water and the sugar. Stirring until sugar dissolves, bring mixture to a simmer. Let syrup simmer one minute. Remove from heat and let cool.",
+        "Heat oven to 350\u00b0F. In a medium bowl, toss nuts with 1/4 cup simple syrup to coat. Add sugar, toss well, and spread evenly over cookie sheet.",
+        "Bake 10 minutes, stirring after 5. With spatula, loosen nuts from sheet. Transfer sheet to wire rack to cool completely.",
+        "Heat a 12-inch skillet over medium high heat. Add sugar, vanilla bean seeds, and empty pods. When sugar begins to melt and turn golden brown, whisk in butter and add apples. Simmer apples in caramel for about 5 minutes. Add cider and raisins. Simmer 5 minutes, until juices are slightly thickened.",
+        "Let apples cool in pan. Remove vanilla pods before serving.",
+        "Using a 3-inch round cookie cutter, cut a circle from each brioche slice.",
+        "In a 9-inch square baking dish whisk together the cream, milk, yolk, sugar, vanilla, cinnamon, nutmeg, and cardamom. Dip brioche in the custard; let soak for 15-30 seconds on each side.",
+        "In a large nonstick skillet over medium high heat melt 1 tablespoon of the butter. Cook 4 brioche slices about 3 minutes, until golden brown, turning once. Repeat with remaining butter and brioche.",
+        "Place one slice brioche on each plate. Divide compote among brioche slices. Dollop 2 tablespoons cr\u00e8me fra\u00eeche on each slice. Top each serving with candied nuts."
+    ],
+    "ingredients": [
+        "1/4 cup sugar",
+        "3 tablespoons water",
+        "2 cups walnuts",
+        "1/4 cup simple syrup",
+        "1/4 cup turbinado sugar",
+        "1/2 cup granulated sugar",
+        "1-inch piece vanilla bean, split in half lengthwise",
+        "4 tablespoons unsalted butter, cut into 1/2-inch dice",
+        "4 large Mutsu or Granny Smith apples, peeled, cored, cut into 1/3-inch dice",
+        "1/2 cup apple cider",
+        "1/2 cup golden raisins",
+        "8 one-inch thick slices brioche",
+        "1/2 cup heavy cream",
+        "1/2 cup milk",
+        "1 large egg yolk",
+        "1 large whole egg",
+        "3 tablespoons sugar",
+        "1/4 teaspoon vanilla extract",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon ground nutmeg",
+        "1/8 teaspoon ground cardamom",
+        "2 tablespoons unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Raisin",
+        "Apple",
+        "Walnut",
+        "Spice",
+        "Fall"
+    ],
+    "title": "Brioche \"Bread Pudding\" with Caramelized Apples",
+    "url": "http://www.epicurious.com/recipes/food/views/brioche-bread-pudding-with-caramelized-apples-108773"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brioche-crusted-fish-with-jerusalem-artichoke-puree-and-jerusalem-artichoke-pickles-351044.json b/serverless-fleets/data/input/inferencing/recipes/brioche-crusted-fish-with-jerusalem-artichoke-puree-and-jerusalem-artichoke-pickles-351044.json
new file mode 100644
index 000000000..85ba2ac72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brioche-crusted-fish-with-jerusalem-artichoke-puree-and-jerusalem-artichoke-pickles-351044.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Working with 1 artichoke at a time, peel and cut into 1/2-inch cubes. Immediately place in bowl of water to prevent browning. Place cream in large saucepan. Drain artichokes; add to pan. Bring to boil, reduce heat to mediumlow, and simmer covered until artichokes are tender and almost all liquid is absorbed, adding water by tablespoonfuls if dry and artichokes are not yet tender, about 25 minutes. Puree in processor. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Serve warm.",
+        "Combine first 7 ingredients in processor and blend well. Add breadcrumbs; process until ball forms. Add lemon juice; process to blend. Transfer to parchment paper. Spread out to 6- to 7-inch square. Top with second sheet of parchment. Roll out to 10-inch square. Freeze crust in paper until set, at least 15 minutes and up to 8 hours. Remove paper.",
+        "Preheat oven to 400\u00b0F. Cut crust into 6 pieces about the same size as fish fillets. Arrange fish in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Place 1 piece of crust atop each fillet. Roast until fish is cooked through and crust is browned around edges, about 7 minutes.",
+        "Divide fish among plates. Serve with Jerusalem Artichoke Pickles and warm Jerusalem Artichoke Puree.",
+        "Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets."
+    ],
+    "ingredients": [
+        "2 1/2 pounds Jerusalem artichokes (also called sunchokes)*",
+        "2 cups heavy whipping cream",
+        "Coarse kosher salt",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "3 tablespoons minced fresh Italian parsley",
+        "2 tablespoons minced fresh chives",
+        "1 1/2 tablespoons minced fresh tarragon",
+        "1 teaspoon finely minced lemon peel",
+        "1/2 teaspoon coarse kosher salt",
+        "1/4 teaspoon ground black pepper",
+        "21/2 cups fine breadcrumbs from fresh crustless brioche or other egg bread",
+        "1 tablespoon fresh lemon juice",
+        "6 6- to 8-ounce turbot or tilapia fillets",
+        "Jerusalem Artichoke Pickles"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Roast",
+        "High Fiber",
+        "Dinner",
+        "Tilapia",
+        "Jerusalem Artichoke",
+        "Winter",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles",
+    "url": "http://www.epicurious.com/recipes/food/views/brioche-crusted-fish-with-jerusalem-artichoke-puree-and-jerusalem-artichoke-pickles-351044"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brioche-gaga-235431.json b/serverless-fleets/data/input/inferencing/recipes/brioche-gaga-235431.json
new file mode 100644
index 000000000..fd79504a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brioche-gaga-235431.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Stir together milk, yeast, and 1 tablespoon flour in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)",
+        "Put remaining flour in a large bowl and stir in salt and sugar. Make a well in flour and add 6 beaten eggs and yeast mixture. Stir with your hands until a sticky dough forms, then turn out onto an unfloured work surface. Knead dough vigorously at least 10 minutes (your hands will be covered in sticky dough), by slapping it against work surface, then stretching it toward you and folding it in half over itself to incorporate air. Turn your hands 90 degrees to scoop dough up again (using pastry scraper to scrape dough together as necessary) and continue kneading dough in this manner until dough starts to come off surface by itself (it will still be sticky). Stretch dough out on work surface and smear softened butter onto it. Pull dough over butter so it is enclosed and continue to work dough, slapping and folding over, until once again dough lifts off surface by itself and is smooth and silky, about 20 minutes.",
+        "Form dough into a ball, pulling surface \"skin\" taut by stretching dough and tucking it underneath ball, then put dough in a lightly buttered 3- to 4-quart bowl and dust top with a little flour. Cover with a kitchen towel (not terry cloth) or plastic wrap and chill, 10 to 16 hours (so dough rises slowly).",
+        "Bring dough, still covered, to cool room temperature (until dough is softened), about 3 hours. Turn out dough onto a work surface (a thin crust will have formed on top, but underneath the dough will be moist) and gently roll into a fat log (it will deflate), folding in any dry crust from surface of dough. Cut off about one fifth of dough and reserve. Form remaining dough into a ball, again stretching surface of dough taut by pulling it underneath ball. Put ball in buttered brioche mold, then make a hole in center of dough by gently pulling it apart with dampened fingers. Form reserved dough into a smaller ball and put it in the hole, pressing to attach so smaller ball stays firmly placed in larger piece of dough.",
+        "Loosely cover with a kitchen towel (not terry cloth) and let dough stand in a warm draft-free place until it has risen slightly and surface feels airy and tender, about 2 hours.",
+        "Put oven rack in lower third of oven and preheat oven to 350\u00b0F.",
+        "Lightly brush brioche with some of egg wash and bake until crust is deep golden and a wooden pick or skewer inserted into center of brioche comes out clean, 1 to 1 1/4 hours.",
+        "Gently unmold brioche and transfer to a rack to cool, about 1 hour, before filling.",
+        "Cut off \"hat\" from brioche and cut out center to make room for gaga filling. Spoon as much filling as possible into brioche and place \"hat\" on top. Serve any remaining filling and reserved mushrooms on the side."
+    ],
+    "ingredients": [
+        "1/4 cup warm milk or water (105-115\u00b0F)",
+        "1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)",
+        "4 cups bread flour or all-purpose flour",
+        "1 1/2 teaspoons salt",
+        "1/4 cup sugar",
+        "6 large eggs, lightly beaten, plus 1 additional beaten egg for egg wash",
+        "2 sticks (1 cup) unsalted butter, softened",
+        "< \"\">Gaga Filling< >.",
+        "Special equipment: a pastry or bench scraper; a 9-inch fluted brioche mold (3 1/2 inches deep)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Mushroom",
+        "Side",
+        "Bake",
+        "Tarragon",
+        "Chive",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brioche Gaga",
+    "url": "http://www.epicurious.com/recipes/food/views/brioche-gaga-235431"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brioche.json b/serverless-fleets/data/input/inferencing/recipes/brioche.json
new file mode 100644
index 000000000..4833a5e48
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brioche.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.",
+        "In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.",
+        "Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.",
+        "Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.",
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.",
+        "Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.",
+        "Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely."
+    ],
+    "ingredients": [
+        "1 tablespoon active dry yeast",
+        "1/3 cup warm water (110 degrees F)",
+        "3 1/2 cups all-purpose flour",
+        "1 tablespoon white sugar",
+        "1 teaspoon salt",
+        "4 eggs",
+        "1 cup butter, softened",
+        "1 egg yolk",
+        "1 teaspoon cold water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brioche",
+    "url": "http://allrecipes.com/recipe/17486/brioche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bris-buffalo-chicken-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/bris-buffalo-chicken-meatballs.json
new file mode 100644
index 000000000..f37144a47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bris-buffalo-chicken-meatballs.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.",
+        "Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet.",
+        "Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs."
+    ],
+    "ingredients": [
+        "Meatballs:",
+        "1 pound ground chicken",
+        "1/2 cup French-fried onions, slightly crumbled",
+        "1/4 cup chopped cilantro",
+        "1/4 cup oats",
+        "1/2 white onion, grated",
+        "1/4 bell pepper, grated",
+        "3 cloves garlic, minced",
+        "2 tablespoons Worcestershire sauce",
+        "1/2 teaspoon seafood seasoning (such as Old Bay\u00ae), or to taste",
+        "1/4 teaspoon garlic salt, or to taste",
+        "1 pinch ground black pepper to taste",
+        "Dipping Sauce:",
+        "1/4 cup ranch dressing",
+        "1/4 cup hot sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bri's Buffalo Chicken Meatballs",
+    "url": "http://allrecipes.com/recipe/235725/bris-buffalo-chicken-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brisket-363275.json b/serverless-fleets/data/input/inferencing/recipes/brisket-363275.json
new file mode 100644
index 000000000..2a33dacf2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brisket-363275.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "In a bowl, combine onion powder, garlic powder, paprika, salt, pepper, and celery salt; mix thoroughly. Dredge the brisket in this spice mixture making sure every part of it is well covered. Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days. Heat 2 tablespoons of the corn oil in a large skillet, and brown the meat on both sides. Transfer brisket to a Dutch oven, add 1/2 cup water, cover, and simmer for 1 hour.",
+        "While meat is simmering, heat remaining 2 tablespoons corn oil in a large skillet, and saut\u00e9 onions, stirring occasionally. When the onions are nicely browned, add garlic, which browns quickly. Add onions and garlic to brisket pot. Cover, and continue simmering for 2 1/2 hours, or until meat is fully cooked. To test for doneness, stick a fork in the leaner end of the brisket; when there is a slight pull on the fork as it is removed from the meat, it is done. Cook longer if necessary.Remove brisket to a plate, and trim all visible fat. Then place the brisket (with what was the fat side down) on a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a sharp, thin-bladed knife. Serve hot with gravy from the pot or cold in sandwiches."
+    ],
+    "ingredients": [
+        "3 tablespoons onion powder",
+        "3 tablespoons garlic powder",
+        "3 tablespoons paprika",
+        "1 tablespoon salt",
+        "3/4 teaspoon pepper",
+        "1 teaspoon celery salt",
+        "1 4-pound brisket",
+        "4 tablespoons corn oil",
+        "1/2 cup water",
+        "3 cups chopped onion",
+        "2 tablespoons finely chopped or crushed fresh garlic"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Marinate",
+        "Dinner",
+        "Brisket",
+        "Spice",
+        "Party",
+        "Simmer"
+    ],
+    "title": "Brisket",
+    "url": "http://www.epicurious.com/recipes/food/views/brisket-363275"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brisket-braised-in-porter-355237.json b/serverless-fleets/data/input/inferencing/recipes/brisket-braised-in-porter-355237.json
new file mode 100644
index 000000000..b1a3edbfa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brisket-braised-in-porter-355237.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Position rack in center of oven and preheat to 350\u00b0F. Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket. Heat bacon fat in heavy extra-large wide ovenproof pot over medium-high heat. Add brisket to pot and cook until deep brown, about 5 minutes per side. Transfer brisket to platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.",
+        "Cover pot; place in oven and braise brisket 1 hour. Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.",
+        "Transfer brisket to platter or rimmed baking sheet; add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.",
+        "Preheat oven to 350\u00b0F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce."
+    ],
+    "ingredients": [
+        "1 tablespoon coarse kosher salt",
+        "2 teaspoons freshly ground black pepper",
+        "2 teaspoons dry mustard (such as Colman's)",
+        "2 teaspoons chopped fresh sage",
+        "2 teaspoons chopped fresh thyme",
+        "1 6-pound flat-cut brisket, trimmed but with some fat still attached",
+        "2 tablespoons rendered bacon fat or olive oil",
+        "4 cups (or more) low-salt chicken broth, divided",
+        "1 12-ounce bottle porter or stout",
+        "6 whole pitted prunes",
+        "4 bay leaves",
+        "2 teaspoons (packed) dark brown sugar",
+        "6 cups thinly sliced onions (2 1/2 pounds)",
+        "8 whole garlic cloves, peeled",
+        "1 pound mushrooms, sliced",
+        "1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths",
+        "2 tablespoons whole grain Dijon mustard",
+        "1 tablespoon (or more) malt vinegar",
+        "Special equipment: Heavy extra-large wide ovenproof pot"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beer",
+        "Garlic",
+        "Onion",
+        "Bake",
+        "Braise",
+        "High Fiber",
+        "Father's Day",
+        "Dinner",
+        "Prune",
+        "Brisket",
+        "Oktoberfest",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Brisket Braised in Porter",
+    "url": "http://www.epicurious.com/recipes/food/views/brisket-braised-in-porter-355237"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brisket-marinade.json b/serverless-fleets/data/input/inferencing/recipes/brisket-marinade.json
new file mode 100644
index 000000000..e0569cd6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brisket-marinade.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper."
+    ],
+    "ingredients": [
+        "1/2 cup red wine",
+        "1/4 cup Worcestershire sauce",
+        "1/4 cup liquid smoke flavoring",
+        "2 teaspoons onion salt",
+        "2 teaspoons garlic salt",
+        "4 teaspoons pepper",
+        "4 teaspoons celery flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brisket Marinade",
+    "url": "http://allrecipes.com/recipe/37930/brisket-marinade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brisket-with-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/brisket-with-bbq-sauce.json
new file mode 100644
index 000000000..e70f1935a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brisket-with-bbq-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.",
+        "Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.",
+        "In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.",
+        "Pour sauce over meat slices in pan. Cover and bake for 1 more hour."
+    ],
+    "ingredients": [
+        "4 pounds lean beef brisket",
+        "2 tablespoons liquid smoke flavoring",
+        "1 tablespoon onion salt",
+        "1 tablespoon garlic salt",
+        "1 1/2 tablespoons brown sugar",
+        "1 cup ketchup",
+        "3 tablespoons butter",
+        "1/4 cup water",
+        "1/2 teaspoon celery salt",
+        "1 tablespoon liquid smoke flavoring",
+        "2 tablespoons Worcestershire sauce",
+        "1 1/2 teaspoons mustard powder",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brisket with BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/14675/brisket-with-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brisket-with-dried-apricots-prunes-and-aromatic-spices-106421.json b/serverless-fleets/data/input/inferencing/recipes/brisket-with-dried-apricots-prunes-and-aromatic-spices-106421.json
new file mode 100644
index 000000000..2ecec6013
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brisket-with-dried-apricots-prunes-and-aromatic-spices-106421.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.",
+        "Position rack in bottom third of oven and preheat to 300\u00b0F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and saut\u00e9 until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture. Add onions to same pot. Saut\u00e9 over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; saut\u00e9 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.",
+        "Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.",
+        "Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gr avy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)",
+        "Rewarm covered brisket in 350\u00b0F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve."
+    ],
+    "ingredients": [
+        "2/3 cup quartered dried apricots (about 4 ounces)",
+        "9 large garlic cloves",
+        "31/2 teaspoons ground cumin",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground black pepper",
+        "1 4 1/2- to 5-pound flat-cut beef brisket",
+        "3 tablespoons olive oil",
+        "4 cups chopped onions",
+        "2 medium carrots, coarsely chopped",
+        "1 tablespoon minced peeled fresh ginger",
+        "1 teaspoon ground coriander",
+        "1/8 teaspoon cayenne pepper",
+        "1 cup dry red wine",
+        "3 cups homemade beef stock or canned low-salt beef broth",
+        "2/3 cup pitted prunes, quartered",
+        "Chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Roast",
+        "Saut\u00e9",
+        "Passover",
+        "Prune",
+        "Apricot",
+        "Spice",
+        "Spring",
+        "Kosher"
+    ],
+    "title": "Brisket with Dried Apricots, Prunes, and Aromatic Spices",
+    "url": "http://www.epicurious.com/recipes/food/views/brisket-with-dried-apricots-prunes-and-aromatic-spices-106421"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brisket-with-herbed-spinach-stuffing-101409.json b/serverless-fleets/data/input/inferencing/recipes/brisket-with-herbed-spinach-stuffing-101409.json
new file mode 100644
index 000000000..cded840f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brisket-with-herbed-spinach-stuffing-101409.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Heat oil in heavy large skillet over medium heat. Add onions, garlic and thyme; saut\u00e9 until onions soften, about 5 minutes. Cool 15 minutes. Mix in spinach and matzo. Season stuffing with salt and pepper. Mix in egg.",
+        "Preheat oven to 350\u00b0F. Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides. Fill pocket with stuffing. Skewer or sew pocket closed. Sprinkle salt and pepper all over brisket.",
+        "Arrange half of onions in bottom of large roasting pan. Place brisket, fat side up, on onions. Top brisket with remaining onions. Pour 1/4 cup broth into pan. Bake brisket uncovered until meat and onions begin to brown, about 1 hour.",
+        "Add carrots, celery, garlic, thyme and bay leaf to pan around brisket. Pour remaining 2 cups broth over. Cover pan with foil. Reduce temperature to 300\u00b0F. Bake brisket until tender, about 2 1/2 hours longer. Remove from oven. Uncover pan; let brisket stand 30 minutes. Thinly slice brisket across grain. Overlap slices on platter. Surround with vegetables from pan. Spoon off fat from pan juices; season juices with salt and pepper. Serve brisket with pan juices."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "2 cups chopped onions",
+        "4 garlic cloves, finely chopped",
+        "1 tablespoon chopped fresh thyme",
+        "1 10-ounce package frozen chopped spinach, thawed, squeezed dry",
+        "2 whole matzo sheets, finely crumbled (about 1 cup)",
+        "1 large egg, beaten to blend",
+        "1 4-pound flat-cut brisket",
+        "2 pounds onions, thinly sliced",
+        "2 1/4 cups canned chicken broth",
+        "3 large carrots, peeled, cut into 1-inch pieces",
+        "3 celery stalks, sliced",
+        "5 garlic cloves, peeled",
+        "1 tablespoon chopped fresh thyme",
+        "1 bay leaf"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Leafy Green",
+        "Herb",
+        "Hanukkah",
+        "Passover",
+        "Sukkot",
+        "Brisket",
+        "Spinach",
+        "Spring",
+        "Kosher",
+        "Thyme"
+    ],
+    "title": "Brisket with Herbed Spinach Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/brisket-with-herbed-spinach-stuffing-101409"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brisket-with-pomegranate-walnut-sauce-and-pistachio-gremolata.json b/serverless-fleets/data/input/inferencing/recipes/brisket-with-pomegranate-walnut-sauce-and-pistachio-gremolata.json
new file mode 100644
index 000000000..1c0e5705e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brisket-with-pomegranate-walnut-sauce-and-pistachio-gremolata.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Season brisket all over with salt and pepper. Transfer to a large 2-gallon resealable plastic bag or bowl (use roasting pan only if necessary).",
+        "Pur\u00e9e garlic, walnuts, honey, and 1 cup pomegranate juice in a blender until very smooth. Add remaining 2 cups pomegranate juice and blend until smooth. Pour marinade over brisket. Seal bag or cover bowl tightly with foil. Chill, turning occasionally, at least 24 hours or up to 48 hours.",
+        "Transfer brisket and marinade to roasting pan, cover tightly with foil, and let sit at room temperature 1 hour.",
+        "Preheat oven to 275\u00b0F. Bake brisket, covered, until meat shreds easily with 2 forks, about 5 hours; if meat is still tough, continue cooking, covered, 1 hour.",
+        "Transfer brisket to a cutting board and cover loosely with foil. Transfer cooking liquid to a saucepan and spoon off fat from surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds (you should have about 2 cups sauce). Season with salt and pepper if necessary.",
+        "Pulse mint, pistachios, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped. Drizzle in oil, pulsing until just combined (do not overprocess).",
+        "To serve, slice brisket against the grain and transfer to a platter. Spoon sauce over and top with gremolata.",
+        "Brisket can be cooked, without slicing, 2 days ahead. Cover and chill; warm before slicing. Sauce can be made 2 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1 (7-pound) beef brisket with fat, fat trimmed to 1/4\" thickness",
+        "2 teaspoons (or more) kosher salt",
+        "1 teaspoon (or more) freshly ground black pepper",
+        "1 head of garlic, peeled",
+        "1 cup walnuts",
+        "2 tablespoons honey",
+        "3 cups pomegranate juice, divided",
+        "1 1/2 cups (packed) mint leaves (about 1 bunch)",
+        "1/2 cup shelled roasted, salted pistachios",
+        "2 garlic cloves",
+        "2 teaspoons finely grated lemon zest",
+        "1/4 teaspoon kosher salt",
+        "1/8 teaspoon freshly ground black pepper",
+        "2 tablespoons extra-virgin olive oil",
+        "A large roasting pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Passover",
+        "Kosher for Passover",
+        "Kosher",
+        "Brisket",
+        "Beef",
+        "Roast",
+        "Pistachio",
+        "Pomegranate Juice",
+        "Garlic",
+        "Mint",
+        "Spring",
+        "Wheat/Gluten-Free"
+    ],
+    "title": "Brisket With Pomegranate-Walnut Sauce and Pistachio Gremolata",
+    "url": "http://www.epicurious.com/recipes/food/views/brisket-with-pomegranate-walnut-sauce-and-pistachio-gremolata"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brisket-with-portobello-mushrooms-and-dried-cranberries-5787.json b/serverless-fleets/data/input/inferencing/recipes/brisket-with-portobello-mushrooms-and-dried-cranberries-5787.json
new file mode 100644
index 000000000..7b282c95d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brisket-with-portobello-mushrooms-and-dried-cranberries-5787.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 300\u00b0F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.",
+        "Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)",
+        "Preheat oven to 350\u00b0F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).",
+        "Transfer sliced brisket and sauce to platter and serve."
+    ],
+    "ingredients": [
+        "1 cup dry red wine",
+        "1 cup canned beef or chicken broth",
+        "1/2 cup frozen cranberry juice cocktail concentrate, thawed",
+        "1/4 cup all purpose flour",
+        "1 large onion, sliced",
+        "4 garlic cloves, chopped",
+        "1 1/2 tablespoons chopped fresh rosemary",
+        "1 4-pound trimmed flat-cut brisket",
+        "12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced",
+        "1 cup dried cranberries (about 4 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Fruit",
+        "Mushroom",
+        "Braise",
+        "Hanukkah",
+        "Passover",
+        "Rosh Hashanah/Yom Kippur",
+        "Cranberry",
+        "Brisket",
+        "Red Wine"
+    ],
+    "title": "Brisket with Portobello Mushrooms and Dried Cranberries",
+    "url": "http://www.epicurious.com/recipes/food/views/brisket-with-portobello-mushrooms-and-dried-cranberries-5787"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brisket.json b/serverless-fleets/data/input/inferencing/recipes/brisket.json
new file mode 100644
index 000000000..7f4469636
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brisket.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a small bowl, combine the smoked salt, celery salt, garlic salt and onion powder. If using liquid smoke (see Cook's Note), mix it together with the tomato paste. Rub the tomato paste over the brisket so every side is covered. Then sprinkle the brisket with 1 tablespoon of the salt mixture. Reserve the remaining mixture for future use. Wrap the brisket in foil and refrigerate for at least 6 hours and up to overnight.",
+        "Remove the brisket from the refrigerator and let it come to room temperature, about 1 hour.",
+        "Preheat the oven to 325 degrees F.",
+        "In a large roasting pan or baking dish, toss the onions with the oil to coat. Unwrap the brisket and place it on top of the onions. Cover the entire pan with foil and roast until tender, 3 hours to 3 hours 30 minutes. Using tongs, carefully remove the brisket from the pan and place it on a cutting board to rest for 10 minutes. Thinly slice with a carving knife. Pour the juices and onions over the slices."
+    ],
+    "ingredients": [
+        "3 tablespoons smoked salt (see Cook's Note)",
+        "1 teaspoon celery salt",
+        "1 teaspoon garlic salt",
+        "1 teaspoon onion powder",
+        "One 6-ounce can tomato paste",
+        "3 pounds beef brisket, trimmed",
+        "2 large onions, sliced",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef",
+        "Meat",
+        "Main Dish Recipes",
+        "Roasting"
+    ],
+    "title": "Brisket",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/brisket"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/british-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/british-bread-pudding.json
new file mode 100644
index 000000000..c1efecffa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/british-bread-pudding.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a  9-inch square baking pan.",
+        "Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares."
+    ],
+    "ingredients": [
+        "6 1/4 cups cubed whole wheat bread",
+        "1 1/4 cups milk",
+        "1 egg, beaten",
+        "1/3 cup butter, softened",
+        "3/4 cup raisins",
+        "1/4 cup dried mixed fruit",
+        "1/2 cup brown sugar",
+        "1 tablespoon ground nutmeg",
+        "1 tablespoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "British Bread Pudding",
+    "url": "http://allrecipes.com/recipe/46719/british-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/british-butterfly-cakes.json b/serverless-fleets/data/input/inferencing/recipes/british-butterfly-cakes.json
new file mode 100644
index 000000000..99372ad18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/british-butterfly-cakes.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.",
+        "Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.",
+        "Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes."
+    ],
+    "ingredients": [
+        "Cupcakes:",
+        "1/2 cup white sugar",
+        "7 tablespoons butter, softened",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon baking powder",
+        "3/4 cup self-rising flour",
+        "Frosting:",
+        "4 cups confectioners' sugar",
+        "1/2 cup butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "British Butterfly Cakes",
+    "url": "http://allrecipes.com/recipe/256533/british-butterfly-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/british-flapjacks-357510.json b/serverless-fleets/data/input/inferencing/recipes/british-flapjacks-357510.json
new file mode 100644
index 000000000..291f003df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/british-flapjacks-357510.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.",
+        "Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.",
+        "A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops."
+    ],
+    "ingredients": [
+        "1/2 cup (1 stick) unsalted butter, cut into 8 pieces",
+        "1/2 cup (packed) golden brown sugar",
+        "1/4 cup golden syrup*",
+        "2 1/3 cups quick-cooking oats (not instant or old-fashioned)",
+        "Pinch of salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "Dinner",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "British FlapJacks",
+    "url": "http://www.epicurious.com/recipes/food/views/british-flapjacks-357510"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/british-hot-cross-buns.json b/serverless-fleets/data/input/inferencing/recipes/british-hot-cross-buns.json
new file mode 100644
index 000000000..1b957fdbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/british-hot-cross-buns.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.",
+        "Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.",
+        "Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.",
+        "Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.",
+        "Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Bake buns in the preheated oven until deep golden brown, about 15 minutes.",
+        "Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.",
+        "Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup milk",
+        "1/2 cup all-purpose flour",
+        "2 1/2 teaspoons active dry yeast",
+        "1 2/3 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground ginger",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 cup unsalted butter, softened, cut into pieces",
+        "1 egg",
+        "2/3 cup dried currants",
+        "1/4 cup diced candied citron",
+        "Glaze:",
+        "2 tablespoons white sugar",
+        "1 tablespoon water",
+        "Icing:",
+        "2/3 cup confectioners' sugar",
+        "2 teaspoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "British Hot Cross Buns",
+    "url": "http://allrecipes.com/recipe/236752/british-hot-cross-buns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brittanys-best-guacamole.json b/serverless-fleets/data/input/inferencing/recipes/brittanys-best-guacamole.json
new file mode 100644
index 000000000..b91a7bd27
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brittanys-best-guacamole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix avocado, tomatoes, onion, jalapeno pepper, and garlic together in a bowl. Stir lime juice into the avocado mixture. Season with salt, black pepper, and cayenne pepper."
+    ],
+    "ingredients": [
+        "2 large avocados, flesh removed and mashed",
+        "2 (10 ounce) baskets cherry tomatoes, quartered and seeded",
+        "1 jalapeno pepper, seeded and minced",
+        "1/2 onion, minced",
+        "1 large clove garlic, minced",
+        "2 limes, juiced",
+        "2 teaspoons salt, or to taste",
+        "2 teaspoons ground black pepper, or to taste",
+        "1 teaspoon cayenne pepper (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brittany's Best Guacamole",
+    "url": "http://allrecipes.com/recipe/232443/brittanys-best-guacamole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brittanys-turkey-burgers.json b/serverless-fleets/data/input/inferencing/recipes/brittanys-turkey-burgers.json
new file mode 100644
index 000000000..bd0b24393
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brittanys-turkey-burgers.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat grill for medium heat and lightly oil the grate.",
+        "Mix ground turkey, green apple, mushrooms, scallions, barbeque sauce, chutney, red pepper jelly, Worcestershire sauce, seasoned salt, garlic powder, and black pepper by hand in a large bowl; shape into 8 patties.",
+        "Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "2 pounds ground turkey",
+        "1 green apple, chopped",
+        "1/4 cup chopped fresh mushrooms, or to taste",
+        "3 scallions, or more to taste, chopped",
+        "3 tablespoons barbeque sauce",
+        "2 tablespoons spicy mango chutney, or more to taste",
+        "2 tablespoons red pepper jelly",
+        "2 dashes Worcestershire sauce, or to taste",
+        "1 pinch seasoned salt, or to taste",
+        "1 pinch garlic powder, or to taste",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brittany's Turkey Burgers",
+    "url": "http://allrecipes.com/recipe/238398/brittanys-turkey-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brixs-mexican-egg-pizza.json b/serverless-fleets/data/input/inferencing/recipes/brixs-mexican-egg-pizza.json
new file mode 100644
index 000000000..0bfb08c7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brixs-mexican-egg-pizza.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in a skillet over medium-high heat. Saute onion in hot oil until golden and soft, 7 to 12 minutes.",
+        "Lightly oil a large skillet and place over medium heat. Place 1 tortilla in the skillet and top tortilla with 1/4 of the refried beans, leaving a space in the center of the tortilla. Crack 1 egg into the center of the tortilla. Sprinkle 1/4 of the onion, 1/4 of the Cheddar cheese, and 1/4 of the chopped green chilies over egg and beans. Place 1 tortilla over the top. Cook, turning once, until egg is set and each tortilla is browned and crispy, 3 to 6 minutes per side.",
+        "Transferred finished \"pizza\" to a plate and repeat process with remaining tortillas, beans, eggs, onion, cheese, and chilies."
+    ],
+    "ingredients": [
+        "2 tablespoons oil, divided, or as needed",
+        "1/2 yellow onion, chopped",
+        "8 flour tortillas",
+        "1 (14 ounce) can refried beans",
+        "4 eggs",
+        "1 (8 ounce) package shredded Cheddar cheese",
+        "1 (4 ounce) can chopped green chilies"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brix's Mexican Egg Pizza",
+    "url": "http://allrecipes.com/recipe/240810/brixs-mexican-egg-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broadway-family-easter-egg-bake.json b/serverless-fleets/data/input/inferencing/recipes/broadway-family-easter-egg-bake.json
new file mode 100644
index 000000000..e0eb29cf1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broadway-family-easter-egg-bake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.",
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish.  Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.",
+        "Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes."
+    ],
+    "ingredients": [
+        "8 eggs",
+        "1 tablespoon butter",
+        "1 cup sliced white onion",
+        "2 cups shredded Swiss cheese",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "3/4 cup milk",
+        "1 teaspoon prepared yellow mustard",
+        "1/2 teaspoon seasoned salt",
+        "1/4 teaspoon dried dill weed",
+        "1/4 teaspoon freshly ground black pepper",
+        "6 slices dark caraway rye bread",
+        "2 tablespoons softened butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broadway Family Easter Egg Bake",
+    "url": "http://allrecipes.com/recipe/217171/broadway-family-easter-egg-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-artichoke-bake.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-artichoke-bake.json
new file mode 100644
index 000000000..b761c4051
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-artichoke-bake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.",
+        "Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.",
+        "Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes."
+    ],
+    "ingredients": [
+        "2 heads broccoli, cut into florets",
+        "2 tablespoons butter",
+        "2 cups sliced fresh mushrooms",
+        "1/2 cup chopped green onion",
+        "1 (14 ounce) can artichoke hearts, drained and chopped",
+        "1 cup sour cream",
+        "1 cup mayonnaise",
+        "1 cup grated Parmesan cheese",
+        "1 tomato, thinly sliced",
+        "1/2 cup dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Artichoke Bake",
+    "url": "http://allrecipes.com/recipe/186430/broccoli-and-artichoke-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-bacon-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-bacon-salad.json
new file mode 100644
index 000000000..1df2c5ade
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-bacon-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Tear bacon into small pieces.",
+        "Combine broccoli, bacon, sunflower seeds, and green onions in a bowl.",
+        "Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "2 heads broccoli, cut into florets",
+        "1 cup sunflower seeds",
+        "1/2 cup chopped green onions",
+        "Dressing:",
+        "1/2 cup mayonnaise",
+        "6 tablespoons apple cider vinegar",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Bacon Salad",
+    "url": "http://allrecipes.com/recipe/242323/broccoli-and-bacon-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-broccoli-rabe-with-roasted-red-peppers-108246.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-broccoli-rabe-with-roasted-red-peppers-108246.json
new file mode 100644
index 000000000..6ea44fdb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-broccoli-rabe-with-roasted-red-peppers-108246.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels; enclose in resealable plastic bags and refrigerate.)",
+        "Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "3 large red bell peppers",
+        "4 pounds broccoli, stems trimmed, crowns cut into small florets (about 13 cups florets)",
+        "2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped",
+        "1/3 cup olive oil",
+        "6 large garlic cloves, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Pepper",
+        "Vegetable",
+        "Side",
+        "Roast",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Low/No Sugar",
+        "Broccoli",
+        "Bell Pepper",
+        "Healthy",
+        "Vegan",
+        "Broccoli Rabe",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli and Broccoli Rabe with Roasted Red Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-and-broccoli-rabe-with-roasted-red-peppers-108246"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-brussels-sprout-delight.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-brussels-sprout-delight.json
new file mode 100644
index 000000000..c9466e44d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-brussels-sprout-delight.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes.",
+        "Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons butter, divided",
+        "2 cloves garlic, chopped",
+        "2 cups broccoli florets",
+        "8 Brussels sprouts, trimmed and halved",
+        "1 small tomato, seeded and diced",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Brussels Sprout Delight",
+    "url": "http://allrecipes.com/recipe/239919/broccoli-and-brussels-sprout-delight/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-brussels-sprouts-slaw.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-brussels-sprouts-slaw.json
new file mode 100644
index 000000000..6a5b500a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-brussels-sprouts-slaw.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.",
+        "Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef's knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.",
+        "Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving."
+    ],
+    "ingredients": [
+        "1 small head or 1/2 of a large head of broccoli",
+        "6 oz. brussels sprouts, trimmed, thinly sliced lengthwise",
+        "1/2 tsp. kosher salt, plus more",
+        "2 oil-packed anchovy fillets (optional)",
+        "1/2 oz. Parmesan, finely grated, plus more, shaved, for serving",
+        "1/4 cup olive oil",
+        "3 Tbsp. fresh lemon juice",
+        "Freshly ground black pepper",
+        "1/2 cup Castelvetrano olives, pitted",
+        "1/4 cup unsalted roasted almonds, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Broccoli",
+        "Brussel Sprout",
+        "Side",
+        "Kid-Friendly",
+        "Healthy",
+        "Thanksgiving",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli and Brussels Sprouts Slaw",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-and-brussels-sprouts-slaw"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-carrot-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-carrot-lasagna.json
new file mode 100644
index 000000000..4cd47dc91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-carrot-lasagna.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Steam broccoli and carrots till tender.",
+        "Boil lasagna noodles.",
+        "In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.",
+        "To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.",
+        "To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles,  spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.",
+        "Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!"
+    ],
+    "ingredients": [
+        "4 cups chopped broccoli",
+        "2 cups chopped carrots",
+        "9 lasagna noodles",
+        "2 (10.75 ounce) cans  condensed cream of mushroom soup",
+        "3/4 cup grated Parmesan cheese",
+        "3/4 cup cottage cheese",
+        "3 cups mozzarella cheese, shredded",
+        "1 teaspoon garlic powder",
+        "1 teaspoon dried rosemary, crushed",
+        "2 teaspoons paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Carrot Lasagna",
+    "url": "http://allrecipes.com/recipe/11838/broccoli-and-carrot-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-casserole.json
new file mode 100644
index 000000000..4cbe701b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-casserole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.",
+        "Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).",
+        "In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.",
+        "Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup uncooked white rice",
+        "10 ounces broccoli florets",
+        "10 ounces cauliflower florets",
+        "1/2 cup butter",
+        "1 onion, chopped",
+        "1 pound processed cheese food, cubed",
+        "1 (10.75 ounce) can  condensed cream of chicken soup",
+        "5 3/8 fluid ounces milk",
+        "1 1/2 cups crushed buttery round crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cauliflower Casserole",
+    "url": "http://allrecipes.com/recipe/18890/broccoli-and-cauliflower-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-cheese-casse.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-cheese-casse.json
new file mode 100644
index 000000000..1e030c809
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-cheese-casse.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.",
+        "Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.",
+        "Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.",
+        "Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 pound broccoli crowns, cut into small pieces",
+        "1/2 pound cauliflower, broken into small florets",
+        "1/4 cup butter",
+        "2 tablespoons all-purpose flour",
+        "1 1/4 cups half-and-half",
+        "1/2 teaspoon Dijon mustard",
+        "2/3 cup grated Cheddar cheese",
+        "1/2 cup grated Parmesan cheese",
+        "1/8 teaspoon paprika",
+        "salt and ground black pepper to taste",
+        "3 tablespoons grated Cheddar cheese",
+        "2 tablespoons bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cauliflower Cheese Casserole",
+    "url": "http://allrecipes.com/recipe/239847/broccoli-and-cauliflower-cheese-casse/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-gratin.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-gratin.json
new file mode 100644
index 000000000..f46a7e74f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-gratin.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.",
+        "Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.",
+        "Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.",
+        "Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.",
+        "Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.",
+        "Bake in preheated oven until bubbly and golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons butter",
+        "2 heads cauliflower",
+        "2 heads broccoli",
+        "1/2 cup butter",
+        "1/2 cup all-purpose flour",
+        "4 cups milk",
+        "1 tablespoon mustard powder",
+        "1 tablespoon Worcestershire sauce",
+        "1/2 teaspoon ground black pepper",
+        "2 cups grated Cheddar cheese",
+        "1 cup Italian seasoned bread crumbs",
+        "1/4 cup extra-virgin olive oil",
+        "1 pinch paprika, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cauliflower Gratin",
+    "url": "http://allrecipes.com/recipe/246052/broccoli-and-cauliflower-gratin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-salad.json
new file mode 100644
index 000000000..b116cf81a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.",
+        "Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.",
+        "Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "2 cups mayonnaise",
+        "1/3 cup grated Parmesan cheese",
+        "1/4 cup white sugar",
+        "1/2 teaspoon dried basil",
+        "4 cups broccoli florets",
+        "4 cups cauliflower florets",
+        "1 large red onion, thinly sliced",
+        "1 large head lettuce, cut into bite-size pieces",
+        "2 cups seasoned croutons",
+        "1 cup sliced water chestnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cauliflower Salad",
+    "url": "http://allrecipes.com/recipe/238472/broccoli-and-cauliflower-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-with-lemon-mustard-and-chive-butter-15644.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-with-lemon-mustard-and-chive-butter-15644.json
new file mode 100644
index 000000000..82f2ae836
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cauliflower-with-lemon-mustard-and-chive-butter-15644.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Using fork, blend butter, mustard and lemon peel in small bowl. Mix in \u00ad cup chives. Season with salt and pepper.",
+        "Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)",
+        "Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives."
+    ],
+    "ingredients": [
+        "1/2 cup (1 stick) butter, room temperature",
+        "2 tablespoons Dijon mustard",
+        "1 tablespoon grated lemon peel",
+        "1/3 cup plus 1 tablespoon chopped fresh chives",
+        "1 1 1/2-pound whole cauliflower, trimmed, cut into florets",
+        "2 1/2 pounds broccoli, stems trimmed, cut into florets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "High Fiber",
+        "Buffet",
+        "Lemon",
+        "Broccoli",
+        "Cauliflower",
+        "Healthy",
+        "Chive",
+        "Boil",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli and Cauliflower with Lemon, Mustard and Chive Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-and-cauliflower-with-lemon-mustard-and-chive-butter-15644"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheddar-nuggets.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheddar-nuggets.json
new file mode 100644
index 000000000..142925aa0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheddar-nuggets.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil.",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to touch.",
+        "Transfer broccoli into a large mixing bowl. Add bread crumbs, Cheddar cheese, eggs, basil, oregano, and garlic powder to the broccoli; mix. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet.",
+        "Bake in preheated for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more."
+    ],
+    "ingredients": [
+        "1 teaspoon vegetable oil, or as needed",
+        "1 (16 ounce) package frozen chopped broccoli, thawed",
+        "1 cup bread crumbs",
+        "1 1/2 cups shredded Cheddar cheese",
+        "3 eggs",
+        "1/2 teaspoon dried basil",
+        "1/2 teaspoon dried oregano",
+        "1/4 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cheddar Nuggets",
+    "url": "http://allrecipes.com/recipe/235723/broccoli-and-cheddar-nuggets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheddar-quiche.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheddar-quiche.json
new file mode 100644
index 000000000..815923682
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheddar-quiche.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.",
+        "Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.",
+        "Bake crust in the preheated oven for 8 minutes.",
+        "Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses.",
+        "Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting."
+    ],
+    "ingredients": [
+        "1 (9 inch) deep dish prepared pie crust",
+        "1 teaspoon vegetable oil, or as needed",
+        "2 cups finely chopped broccoli",
+        "4 eggs",
+        "1/2 cup milk",
+        "1 tablespoon Dijon mustard",
+        "1 teaspoon dried oregano",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1/2 teaspoon dried thyme",
+        "1/2 cup shredded Cheddar cheese",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cheddar Quiche",
+    "url": "http://allrecipes.com/recipe/231423/broccoli-and-cheddar-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheddar-skillet-flan-237210.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheddar-skillet-flan-237210.json
new file mode 100644
index 000000000..ad4c40098
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheddar-skillet-flan-237210.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 375\u00b0F.",
+        "Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.",
+        "Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then saut\u00e9 shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.",
+        "Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown."
+    ],
+    "ingredients": [
+        "6 large eggs",
+        "1 cup whole milk",
+        "1/4 teaspoon black pepper",
+        "Rounded 3/4 teaspoon ground nutmeg",
+        "3/4 teaspoon salt",
+        "1 cup grated sharp Cheddar",
+        "1/3 cup grated Parmigiano-Reggiano",
+        "3 tablespoons olive oil",
+        "1 large shallot, chopped",
+        "1 (1-lb) bag frozen hash browns, thawed in a microwave oven",
+        "1 (10-oz) box frozen chopped broccoli, thawed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Onion",
+        "Potato",
+        "Vegetable",
+        "Broil",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Gourmet"
+    ],
+    "title": "Broccoli and Cheddar Skillet Flan",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-and-cheddar-skillet-flan-237210"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-brunch-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-brunch-casserole.json
new file mode 100644
index 000000000..f07d783ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-brunch-casserole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.",
+        "In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top.",
+        "Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "8 ounces pork sausage",
+        "1 (10 ounce) package chopped frozen broccoli, thawed and drained",
+        "1 1/2 cups shredded Cheddar cheese, divided",
+        "1 cup ricotta cheese",
+        "8 eggs, lightly beaten",
+        "1/4 cup milk",
+        "1 teaspoon ground black pepper",
+        "1/2 teaspoon salt",
+        "1 roma (plum) tomato, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cheese Brunch Casserole",
+    "url": "http://allrecipes.com/recipe/20700/broccoli-and-cheese-brunch-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-casserole.json
new file mode 100644
index 000000000..793afaa71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-casserole.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli  When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.",
+        "Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2304&h=1206&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F428685.jpg",
+    "ingredients": [
+        "3 cups water",
+        "1 (10 ounce) package yellow rice",
+        "1 (16 ounce) package frozen chopped broccoli",
+        "1 (16 ounce) jar process cheese sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cheese Casserole",
+    "url": "http://allrecipes.com/recipe/16528/broccoli-and-cheese-casserole/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-dip.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-dip.json
new file mode 100644
index 000000000..add5765ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-dip.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.",
+        "In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "1 (10 ounce) package frozen broccoli",
+        "2 tablespoons water",
+        "2 cups shredded Cheddar cheese",
+        "1/2 cup mayonnaise",
+        "1/4 teaspoon ground white pepper",
+        "1/2 cup sour cream",
+        "1 tablespoon yellow mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cheese Dip",
+    "url": "http://allrecipes.com/recipe/23955/broccoli-and-cheese-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-mashed-please.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-mashed-please.json
new file mode 100644
index 000000000..080369e0e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-mashed-please.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees.",
+        "Prepare mashed potatoes following package directions.",
+        "Mix with the mayonnaise and soup.",
+        "Gently fold in the broccoli and half of the cheese.",
+        "Pour into a 9x13 casserole dish and top with remaining cheese and bread crumbs.",
+        "Bake for 30 minutes. Let sit for a few minutes before serving."
+    ],
+    "ingredients": [
+        "1 (4 ounce) package Idahoan\u00ae Four Cheese Flavored Mashed Potatoes",
+        "1 cup mayonnaise",
+        "2 (10.5 ounce) cans cream of mushroom soup",
+        "1 (16 ounce) package frozen broccoli, thawed and drained",
+        "1 1/2 cups shredded Cheddar, divided",
+        "1 cup bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Cheese Mashed Please",
+    "url": "http://allrecipes.com/recipe/234782/broccoli-and-cheese-mashed-please/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-quiche.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-quiche.json
new file mode 100644
index 000000000..957fc784f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cheese-quiche.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 1/4 cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.",
+        "Place a rack in middle of oven; preheat to 350\u00b0F. Roll out dough on a lightly floured surface to a 14\" round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn\u2019t have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes.",
+        "Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60\u201375 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.",
+        "Reduce oven heat to 325\u00b0F. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.",
+        "Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75\u201390 minutes. Let quiche cool in pan before unmolding and slicing.",
+        "Quiche can be baked 2 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1 teaspoon kosher salt",
+        "2 cups all-purpose flour, plus more for surface",
+        "11 tablespoons chilled unsalted butter, cut into pieces",
+        "1 tablespoon olive oil",
+        "1/2 small shallot, chopped",
+        "1 garlic clove, finely chopped",
+        "1 small head of broccoli (about 8 ounces), halved lengthwise, chopped (about 3 cups)",
+        "1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 4 cups)",
+        "4 ounces feta, crumbled (about 1 cup)",
+        "2 ounces sharp cheddar, grated (about 1 cup)",
+        "6 large eggs",
+        "3 large egg yolks",
+        "1 3/4 cups heavy cream",
+        "1 cup half-and-half or heavy cream or whole milk",
+        "3 tablespoons chopped chives",
+        "1 teaspoon kosher salt",
+        "Freshly ground black pepper",
+        "A 9-inch springform pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Brunch",
+        "Breakfast",
+        "Broccoli",
+        "Vegetarian",
+        "Egg",
+        "Cheddar",
+        "Feta",
+        "Cheese",
+        "Chard",
+        "Milk/Cream",
+        "Quiche"
+    ],
+    "title": "Broccoli and Cheese Quiche",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-and-cheese-quiche"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cherry-tomato-salad-2218.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cherry-tomato-salad-2218.json
new file mode 100644
index 000000000..06a771af7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-cherry-tomato-salad-2218.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)"
+    ],
+    "ingredients": [
+        "4 cups broccoli florets",
+        "1 1-pint basket cherry tomatoes, halved",
+        "2 teaspoons Dijon mustard",
+        "3 tablespoons seasoned rice vinegar",
+        "1 tablespoon olive oil",
+        "2 tablespoons chopped fresh oregano or 2 teaspoons dried"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Tomato",
+        "Vegetable",
+        "Freeze/Chill",
+        "Low Fat",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "Low/No Sugar",
+        "Summer",
+        "Chill"
+    ],
+    "title": "Broccoli and Cherry Tomato Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-and-cherry-tomato-salad-2218"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-chicken-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-chicken-stir-fry.json
new file mode 100644
index 000000000..9a41cc03d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-chicken-stir-fry.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.",
+        "Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.",
+        "Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more."
+    ],
+    "ingredients": [
+        "2/3 cup soy sauce",
+        "1/4 cup brown sugar",
+        "1/2 teaspoon ground ginger",
+        "1 pinch red pepper flakes, or to taste",
+        "2 tablespoons water",
+        "2 tablespoons cornstarch",
+        "2 teaspoons vegetable oil, or to taste",
+        "3 skinless, boneless chicken breast halves, cut into chunks",
+        "1 onion, sliced",
+        "3 cups broccoli florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Chicken Stir-Fry",
+    "url": "http://allrecipes.com/recipe/240708/broccoli-and-chicken-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-four-cheese-calzones.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-four-cheese-calzones.json
new file mode 100644
index 000000000..3d9eb0904
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-four-cheese-calzones.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.",
+        "Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.",
+        "Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.",
+        "Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "1 1/3 cups warm water (110 degrees F/45 degrees C)",
+        "2 tablespoons olive oil",
+        "2/3 teaspoon salt",
+        "1/2 teaspoon dried oregano",
+        "4 cups bread flour",
+        "2 1/2 teaspoons active dry yeast",
+        "1 (10 ounce) package chopped frozen broccoli, thawed",
+        "1/4 teaspoon garlic powder",
+        "2 tablespoons olive oil",
+        "1/2 cup shredded provolone cheese",
+        "1/2 cup grated Parmesan cheese",
+        "1/2 cup shredded mozzarella cheese",
+        "1/2 cup ricotta cheese",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Four Cheese Calzones",
+    "url": "http://allrecipes.com/recipe/7197/broccoli-and-four-cheese-calzones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-onion-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-onion-casserole.json
new file mode 100644
index 000000000..e5da702d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-onion-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.",
+        "Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.",
+        "Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned."
+    ],
+    "ingredients": [
+        "3 heads broccoli, cut into florets",
+        "4 onions, quartered",
+        "1/4 cup butter",
+        "1/4 cup all-purpose flour",
+        "2 cups milk",
+        "1 (8 ounce) package cream cheese",
+        "8 ounces shredded Cheddar cheese",
+        "1/4 cup Italian seasoned bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Onion Casserole",
+    "url": "http://allrecipes.com/recipe/68514/broccoli-and-onion-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-provolone-quiche.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-provolone-quiche.json
new file mode 100644
index 000000000..38abb3fc9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-provolone-quiche.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.",
+        "Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.",
+        "In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.",
+        "Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean."
+    ],
+    "ingredients": [
+        "3 cups broccoli florets",
+        "3 tablespoons olive oil",
+        "2 cloves garlic, peeled and minced",
+        "1 medium onion, finely chopped",
+        "1/4 teaspoon red pepper flakes",
+        "1 (9 inch) unbaked deep dish pie crust",
+        "4 eggs, beaten",
+        "1 egg yolk, beaten",
+        "1 pint heavy cream",
+        "salt and pepper to taste",
+        "1 cup shredded provolone cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Provolone Quiche",
+    "url": "http://allrecipes.com/recipe/40575/broccoli-and-provolone-quiche/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-ramen-noodle-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-ramen-noodle-salad.json
new file mode 100644
index 000000000..55e49e7ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-ramen-noodle-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large salad bowl, combine the slaw, broken noodles and green onions.",
+        "Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package broccoli coleslaw mix",
+        "2 (3 ounce) packages chicken flavored ramen noodles",
+        "1 bunch green onions, chopped",
+        "1 cup unsalted peanuts",
+        "1 cup sunflower seeds",
+        "1/2 cup white sugar",
+        "1/4 cup vegetable oil",
+        "1/3 cup cider vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Ramen Noodle Salad",
+    "url": "http://allrecipes.com/recipe/16414/broccoli-and-ramen-noodle-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-red-onion-quiche-recipe.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-red-onion-quiche-recipe.json
new file mode 100644
index 000000000..ea66e1dda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-red-onion-quiche-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.",
+        "Put the broccoli and red onions in a large bowl. Add the pepper jack and toss to combine.",
+        "Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the chives. Add the and paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.",
+        "Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)",
+        "Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.",
+        "Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.",
+        "Photograph by Andrew Purcell"
+    ],
+    "ingredients": [
+        "Store-bought or Homemade Pie Dough, recipe follows",
+        "1/4 to 1/2 cup chopped roasted or steamed broccoli",
+        "1/4 to 1/2 cup sauteed sliced red onions",
+        "3/4 to 1 cup shredded pepper jack cheese",
+        "3 large eggs",
+        "1 1/4 cups heavy cream, half-and-half or milk",
+        "Kosher salt and freshly ground pepper",
+        "1 to 2 tablespoons chopped chives",
+        "1/2 teaspoon paprika or chile powder, or some grated lemon zest (optional)",
+        "1 3/4 cups all-purpose flour, plus more for dusting",
+        "1/2 teaspoon salt",
+        "2 tablespoons sugar",
+        "12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled",
+        "4 teaspoons apple cider vinegar or white vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Quiche",
+        "Onion Recipes",
+        "Vegetable",
+        "Broccoli"
+    ],
+    "title": "Broccoli and Red Onion Quiche",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-and-red-onion-quiche-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-rice-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-rice-stir-fry.json
new file mode 100644
index 000000000..f5c7bc888
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-rice-stir-fry.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.",
+        "Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F356279.jpg",
+    "ingredients": [
+        "1\u2009\u00bd cups uncooked long-grain rice",
+        "1 tablespoon vegetable oil",
+        "1 (16 ounce) package frozen broccoli florets, thawed",
+        "3   green onions, diced",
+        "2   eggs, beaten",
+        "2 tablespoons soy sauce",
+        "\u00bd teaspoon salt",
+        "\u00bc teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Rice Stir Fry",
+    "url": "http://allrecipes.com/recipe/22916/broccoli-and-rice-stir-fry/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-sausage-cavatelli.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-sausage-cavatelli.json
new file mode 100644
index 000000000..08c789d82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-sausage-cavatelli.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.",
+        "In the same skillet, cook garlic in olive oil until golden.",
+        "Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.",
+        "In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan.  Season with red pepper flakes."
+    ],
+    "ingredients": [
+        "1 pound spicy Italian sausage",
+        "1/2 cup olive oil",
+        "4 cloves garlic, minced",
+        "1 (16 ounce) package cavatelli pasta",
+        "1 (16 ounce) package frozen broccoli",
+        "1/2 teaspoon crushed red pepper flakes",
+        "1/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Sausage Cavatelli",
+    "url": "http://allrecipes.com/recipe/19311/broccoli-and-sausage-cavatelli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-stilton-soup.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-stilton-soup.json
new file mode 100644
index 000000000..0c2b568b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-stilton-soup.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, cook onions in olive oil until translucent.  Stir in broccoli and potatoes and cook until vegetables begin to release their moisture.  Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.  Remove from heat and let cool slightly.  Stir in cheese until melted.",
+        "Puree soup in a blender or food processor or with an immersion blender."
+    ],
+    "ingredients": [
+        "1 onion, diced",
+        "1 tablespoon olive oil",
+        "2 heads broccoli, chopped",
+        "2 potatoes, peeled and cubed",
+        "4 cups chicken broth",
+        "4 ounces stilton cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Stilton Soup",
+    "url": "http://allrecipes.com/recipe/24414/broccoli-and-stilton-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-stuffing-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-stuffing-casserole.json
new file mode 100644
index 000000000..4dc40fa71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-stuffing-casserole.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.",
+        "Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.",
+        "In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.",
+        "Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.",
+        "Bake at 350 degrees F (175 degrees C) for 30 minutes."
+    ],
+    "ingredients": [
+        "2 pounds fresh broccoli florets",
+        "2 eggs, beaten",
+        "1 onion, chopped",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1/2 cup mayonnaise",
+        "10 ounces dry bread stuffing mix",
+        "1/2 cup butter, melted",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Stuffing Casserole",
+    "url": "http://allrecipes.com/recipe/13634/broccoli-and-stuffing-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-tofu-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-tofu-stir-fry.json
new file mode 100644
index 000000000..1984a0002
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-tofu-stir-fry.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.",
+        "Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve."
+    ],
+    "ingredients": [
+        "1 tablespoon peanut oil",
+        "4 cloves garlic, minced",
+        "1 red bell pepper, seeded and sliced into strips",
+        "2 crowns broccoli, cut into florets",
+        "1/3 cup chicken broth",
+        "3 tablespoons soy sauce",
+        "1 tablespoon dry sherry",
+        "2 teaspoons cornstarch",
+        "8 ounces extra firm tofu, diced",
+        "2 tablespoons cashew pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Tofu Stir Fry",
+    "url": "http://allrecipes.com/recipe/140920/broccoli-and-tofu-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-tomato-bake.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-tomato-bake.json
new file mode 100644
index 000000000..0e647ee8f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-tomato-bake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.",
+        "Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.",
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.",
+        "Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.",
+        "Bake in preheated oven until the cheese begins to brown, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 small onion, thinly sliced",
+        "1 clove garlic, minced",
+        "1 small carrot, diced",
+        "1 stalk celery, diced",
+        "salt and ground black pepper",
+        "3/4 pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick",
+        "1 (15 ounce) can diced tomatoes",
+        "1 tablespoon chopped green olives",
+        "2 teaspoons maple syrup",
+        "1/4 cup crumbled goat cheese",
+        "1/4 cup Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Tomato Bake",
+    "url": "http://allrecipes.com/recipe/188525/broccoli-and-tomato-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-and-tortellini-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-tortellini-salad.json
new file mode 100644
index 000000000..7ab07dc60
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-and-tortellini-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water  for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.",
+        "In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.",
+        "In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "20 ounces fresh cheese-filled tortellini",
+        "1/2 cup mayonnaise",
+        "1/2 cup white sugar",
+        "2 teaspoons cider vinegar",
+        "3 heads fresh broccoli, cut into florets",
+        "1 cup raisins",
+        "1 cup sunflower seeds",
+        "1 red onion, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli and Tortellini Salad",
+    "url": "http://allrecipes.com/recipe/14153/broccoli-and-tortellini-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-bacon-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-bacon-salad.json
new file mode 100644
index 000000000..1797521ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-bacon-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.",
+        "Combine bacon, broccoli, and raisins together in a plastic bowl with a tight-fitting lid.",
+        "Combine cream, sugar, and flour together in a skillet over medium heat; cook, whisking constantly, until sugar and flour are dissolved, 2 to 3 minutes. Slowly whisk vinegar into cream mixture until incorporated.",
+        "Whisk about 1 tablespoon cream mixture and egg together in a bowl; add about 2 more tablespoons cream mixture until egg starts to warm. Whisk egg mixture into cream mixture in skillet; cook until dressing is thickened, about 5 more minutes.",
+        "Fill a large bowl with ice and add water, creating an ice bath. Place skillet in ice bath to cool dressing.",
+        "Pour dressing over broccoli mixture. Secure lid on bowl and shake until salad is evenly coated. Refrigerate until chilled, at least 30 minutes."
+    ],
+    "ingredients": [
+        "7 strips bacon, or more to taste",
+        "2 bunches broccoli, cut into florets",
+        "1/2 cup raisins",
+        "1 cup heavy whipping cream",
+        "2/3 cup white sugar",
+        "1 1/2 tablespoons all-purpose flour",
+        "3 tablespoons white vinegar",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Bacon Salad",
+    "url": "http://allrecipes.com/recipe/237046/broccoli-bacon-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-beef-i.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-beef-i.json
new file mode 100644
index 000000000..4b82bbafb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-beef-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.",
+        "In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned.  Stir in broth mixture, ginger, garlic, and broccoli.  Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens."
+    ],
+    "ingredients": [
+        "1/4 cup all-purpose flour",
+        "1 (10.5 ounce) can beef broth",
+        "2 tablespoons white sugar",
+        "2 tablespoons soy sauce",
+        "1 pound boneless round steak, cut into bite size pieces",
+        "1/4 teaspoon chopped fresh ginger root",
+        "1 clove garlic, minced",
+        "4 cups chopped fresh broccoli"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Beef I",
+    "url": "http://allrecipes.com/recipe/20593/broccoli-beef-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-beef-ii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-beef-ii.json
new file mode 100644
index 000000000..02f632341
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-beef-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.",
+        "While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.",
+        "Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons low-sodium soy sauce",
+        "2 tablespoons fat-free Italian dressing",
+        "1 teaspoon cornstarch",
+        "1 tablespoon minced garlic",
+        "1 teaspoon ground ginger",
+        "3/4 pound round steak, cut into strips",
+        "6 cups water",
+        "5 cubes beef bouillon",
+        "4 ounces linguine pasta, uncooked",
+        "1/2 cup fat free beef broth",
+        "1 cup fresh mushrooms, sliced",
+        "1/2 cup sliced green onion",
+        "1 pound broccoli, separated into florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Beef II",
+    "url": "http://allrecipes.com/recipe/39380/broccoli-beef-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-beef-wellington.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-beef-wellington.json
new file mode 100644
index 000000000..1ba5f8d58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-beef-wellington.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease.",
+        "Stir broccoli, mozzarella cheese, onion, sour cream, salt, and black pepper into ground beef. Bring mixture to a boil, reduce heat to low, and simmer for 10 minutes.",
+        "Divide each package of crescent rolls in half to make 4 squares; press perforations to seal each piece into a solid sheet of dough. Place dough squares onto an ungreased baking sheet and gently form each piece into a rectangle. Spoon 1/4 of meat mixture into the center of each rectangle, bring 2 opposite long edges together in the center, and overlap. Pinch edges of dough to seal into filled packets. Brush with beaten egg.",
+        "Bake until packets are deep golden brown and the filling is hot, 18 to 22 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (9 ounce) package frozen cut broccoli, thawed and drained",
+        "1 cup shredded mozzarella cheese",
+        "1/2 cup chopped onion",
+        "1/2 cup sour cream",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "2 (8 ounce) packages refrigerated crescent rolls",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli-Beef Wellington",
+    "url": "http://allrecipes.com/recipe/230605/broccoli-beef-wellington/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-beet-salad-with-raspberry-vi.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-beet-salad-with-raspberry-vi.json
new file mode 100644
index 000000000..34be9b081
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-beet-salad-with-raspberry-vi.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix broccoli, red onion, kidney beans, and beets in a large bowl.",
+        "Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese."
+    ],
+    "ingredients": [
+        "2 heads broccoli, cut into bite-size pieces",
+        "1/2 red onion, cut into slivers",
+        "1 (15 ounce) can dark red kidney beans, rinsed and drained",
+        "1 (14.5 ounce) can no-salt-added beets - drained, rinsed, and halved",
+        "1/3 cup raspberry jam",
+        "1/2 cup red wine vinegar",
+        "1/4 cup olive oil",
+        "1/4 teaspoon salt",
+        "1 cup pecans",
+        "1/4 cup crumbled goat cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Beet Salad with Raspberry Vinaigrette",
+    "url": "http://allrecipes.com/recipe/222048/broccoli-beet-salad-with-raspberry-vi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-bites.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-bites.json
new file mode 100644
index 000000000..24cbb9af1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-bites.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.",
+        "Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.",
+        "Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.",
+        "In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).",
+        "Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce."
+    ],
+    "ingredients": [
+        "3 tablespoons prepared Dijon-style mustard",
+        "4 tablespoons honey",
+        "2 cups broccoli florets",
+        "1 cup shredded Cheddar cheese",
+        "1 egg",
+        "1 cup milk",
+        "1/2 cup sifted all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon vegetable oil",
+        "1/2 cup vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Bites",
+    "url": "http://allrecipes.com/recipe/17334/broccoli-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-blue-cheese-strata.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-blue-cheese-strata.json
new file mode 100644
index 000000000..9d110ba11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-blue-cheese-strata.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.",
+        "In a large bowl, whisk together the eggs, milk, salad dressing and melted butter. Season with salt, pepper, garlic, thyme and savory.",
+        "Place enough slices of bread into the prepared baking dish to cover the bottom. Spread the thawed broccoli over the bread. Pour half of the egg mixture over. Make another layer of bread slices, and pour the remaining egg mixture over. Cover with shredded Cheddar cheese.",
+        "Bake for 45 minutes in the preheated oven, or until the strata is golden brown and puffy. Let stand for a few minutes before cutting into squares to serve."
+    ],
+    "ingredients": [
+        "12 eggs",
+        "1 cup milk",
+        "1 cup blue cheese dressing",
+        "1/4 cup butter, melted",
+        "1/4 teaspoon salt, or to taste",
+        "1/4 teaspoon ground black pepper, or to taste",
+        "1 teaspoon minced garlic, or to taste",
+        "1/2 teaspoon dried thyme",
+        "1/2 teaspoon dried savory",
+        "1 (1 pound) loaf sliced white bread",
+        "1 (10 ounce) package frozen chopped broccoli, thawed",
+        "1 (8 ounce) package shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Blue Cheese Strata",
+    "url": "http://allrecipes.com/recipe/58445/broccoli-blue-cheese-strata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-buffet-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-buffet-salad.json
new file mode 100644
index 000000000..9df1e6ab9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-buffet-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.",
+        "In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours."
+    ],
+    "ingredients": [
+        "3 cups broccoli florets",
+        "1/2 cup chopped red onion",
+        "1/4 cup sunflower seeds",
+        "1/2 cup chopped raisins",
+        "1/2 cup crumbled feta cheese",
+        "1/2 cup plain low-fat yogurt",
+        "1/4 cup light mayonnaise",
+        "2 tablespoons white sugar",
+        "1 tablespoon lemon juice",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Buffet Salad",
+    "url": "http://allrecipes.com/recipe/74166/broccoli-buffet-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cashew-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cashew-salad.json
new file mode 100644
index 000000000..1e7da328b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cashew-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.",
+        "Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated.  Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "1 cup mayonnaise",
+        "2 teaspoons cider vinegar",
+        "1/2 cup white sugar",
+        "2 pounds fresh broccoli, broken into florets",
+        "1/2 cup raisins",
+        "1 cup roasted cashews",
+        "1/4 red onion, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cashew Salad",
+    "url": "http://allrecipes.com/recipe/180870/broccoli-cashew-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-i.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-i.json
new file mode 100644
index 000000000..cdab98fbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place broccoli in a large saucepan with enough water to cover.  Heat over medium-high heat until water begins to boil; remove from heat and drain.",
+        "In a large bowl combine broccoli, soup, onion, sour cream and flour.  Mix well and transfer to a 2 quart casserole dish.  In a small bowl combine stuffing mix and butter; spread over broccoli mixture.",
+        "Bake in preheated oven for 30 minutes.  Let stand for 5 minutes before cutting."
+    ],
+    "ingredients": [
+        "2 (10 ounce) packages frozen chopped broccoli",
+        "1 (10.75 ounce) can condensed cream of celery soup",
+        "1/4 cup chopped onion",
+        "1/2 cup sour cream",
+        "2 tablespoons all-purpose flour",
+        "1 cup herb-seasoned dry bread stuffing mix",
+        "1 tablespoon melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Casserole I",
+    "url": "http://allrecipes.com/recipe/22164/broccoli-casserole-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-ii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-ii.json
new file mode 100644
index 000000000..f73e2316b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a saucepan bring 2 cups water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes.",
+        "Melt margarine in a medium skillet over medium heat.  Saute onions and celery until tender.",
+        "In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.",
+        "Bake in preheated oven for 35 minutes."
+    ],
+    "ingredients": [
+        "1 cup uncooked white rice",
+        "5 tablespoons margarine",
+        "1 cup chopped onions",
+        "1 cup chopped celery",
+        "1 (10 ounce) package chopped frozen broccoli, thawed and drained",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (8 ounce) jar processed cheese spread with jalapeno"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Casserole II",
+    "url": "http://allrecipes.com/recipe/20240/broccoli-casserole-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-iii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-iii.json
new file mode 100644
index 000000000..db00ee6ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-iii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place broccoli in casserole dish and cover with cheese.",
+        "In a large skillet over medium heat, melt the butter; add the cracker crumbs and stir until evenly coated. Sprinkle over cheese.",
+        "Bake for 30 minutes."
+    ],
+    "ingredients": [
+        "2 (10 ounce) packages frozen chopped broccoli",
+        "8 ounces processed cheese food, shredded",
+        "1/4 pound butter",
+        "32 buttery round crackers, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Casserole III",
+    "url": "http://allrecipes.com/recipe/16074/broccoli-casserole-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-recipe.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-recipe.json
new file mode 100644
index 000000000..77e731c80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole-recipe.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "1/2 cup plain yogurt",
+        "1 1/4 cup shredded sharp cheddar cheese",
+        "1/3 cup blue cheese dressing",
+        "2 eggs",
+        "1/2 teaspoon salt",
+        "1 1/2 teaspoon fresh ground black pepper",
+        "Flavor Pack from Ramen",
+        "6 cups broccoli, peeled stems and heads, chopped and blanched in salted water",
+        "12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter",
+        "1 package chicken flavored Ramen noodles, broken up"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Casserole Recipes",
+        "Casserole",
+        "Easy Recipes",
+        "Easy Side Dish Recipes",
+        "Easy Baking",
+        "Broccoli Casserole",
+        "Vegetable Casserole",
+        "Broccoli",
+        "Vegetable",
+        "Broccoli Side Dish",
+        "Thanksgiving Side Dishes",
+        "Holiday",
+        "Thanksgiving",
+        "American"
+    ],
+    "title": "Broccoli Casserole",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/broccoli-casserole-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole.json
new file mode 100644
index 000000000..a759091c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-casserole.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.",
+        "In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.",
+        "Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 onion, chopped",
+        "2 (10 ounce) packages chopped frozen broccoli, thawed",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 cup shredded sharp Cheddar cheese",
+        "1 cup mayonnaise",
+        "2 eggs, beaten",
+        "1/2 teaspoon garlic salt",
+        "1/4 teaspoon ground black pepper",
+        "1/2 teaspoon seasoned salt",
+        "1 1/2 teaspoons lemon juice",
+        "12 buttery round crackers, crushed fine",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Casserole",
+    "url": "http://allrecipes.com/recipe/18217/broccoli-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-casserole-from-m.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-casserole-from-m.json
new file mode 100644
index 000000000..8b25d424e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-casserole-from-m.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.",
+        "Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.",
+        "Bake 40 minutes or until heated through and top is lightly browned."
+    ],
+    "ingredients": [
+        "1/2 cup plain dry bread crumbs",
+        "2 tablespoons grated Parmesan cheese, plus",
+        "1/4 cup grated Parmesan cheese",
+        "2 tablespoons butter, melted",
+        "1 1/2 teaspoons McCormick\u00ae Perfect Pinch\u00ae Italian Seasoning, divided",
+        "1 (16 ounce) package frozen broccoli florets, thawed",
+        "1 (16 ounce) package frozen cauliflower florets, thawed",
+        "2 tablespoons butter",
+        "1 large onion, chopped",
+        "2 tablespoons flour",
+        "1 teaspoon McCormick\u00ae Garlic Salt",
+        "1/4 teaspoon McCormick\u00ae Black Pepper, Coarse Ground",
+        "1 1/4 cups milk",
+        "4 ounces cream cheese, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cauliflower Casserole from McCormick\u00ae",
+    "url": "http://allrecipes.com/recipe/241569/broccoli-cauliflower-casserole-from-m/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-casserole.json
new file mode 100644
index 000000000..308f0da30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.",
+        "Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.",
+        "Bake in preheated oven until browned and bubbling, about 40 minutes."
+    ],
+    "ingredients": [
+        "2 cups broccoli",
+        "2 cups cauliflower",
+        "2 eggs",
+        "1/2 cup mayonnaise",
+        "1/2 cup chopped onion",
+        "1 cup shredded Cheddar cheese, divided",
+        "1/2 cup butter, melted",
+        "1 (15 ounce) package seasoned croutons, crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cauliflower Casserole",
+    "url": "http://allrecipes.com/recipe/234281/broccoli-cauliflower-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-pepita-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-pepita-salad.json
new file mode 100644
index 000000000..4a1179477
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-pepita-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.",
+        "Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.",
+        "Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving."
+    ],
+    "ingredients": [
+        "3 cups coarsely diced broccoli",
+        "3 cups coarsely diced cauliflower",
+        "1 red bell pepper, diced",
+        "1/2 cup diced onion",
+        "1/2 cup shelled roasted pumpkin seeds (pepitas)",
+        "1/2 cup light mayonnaise",
+        "1/2 cup plain nonfat Greek yogurt",
+        "2 tablespoons red wine vinegar",
+        "2 tablespoons coconut palm sugar",
+        "1 teaspoon Dijon mustard",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cauliflower Pepita Salad",
+    "url": "http://allrecipes.com/recipe/232394/broccoli-cauliflower-pepita-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-salad.json
new file mode 100644
index 000000000..4f3b4f0fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cauliflower-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.",
+        "In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.",
+        "Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve."
+    ],
+    "ingredients": [
+        "1 cup broccoli florets",
+        "1 cup cauliflower florets",
+        "2 cups hard-cooked eggs, diced (optional)",
+        "1 cup shredded Cheddar cheese",
+        "6 slices bacon",
+        "1 cup mayonnaise",
+        "1/2 cup white sugar",
+        "2 tablespoons white wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli-Cauliflower Salad",
+    "url": "http://allrecipes.com/recipe/14307/broccoli-cauliflower-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-corn-bread-leblanc-10283.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-corn-bread-leblanc-10283.json
new file mode 100644
index 000000000..8a1bb50c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-corn-bread-leblanc-10283.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large saucepan of boiling salted water blanch the broccoli for 2 minutes, drain it well, and pat it dry between several thicknesses of paper towels. In a bowl whisk together the flour, the cornmeal, the baking powder, and salt and pepper to taste, add the eggs, and whisk the mixture until it is just combined. (The batter will be very thick.) Stir in the onion, the broccoli, and the Cheddar. In a 9-inch square baking pan heat the butter in a preheated 400\u00b0F. oven until it is hot but not smoking, spoon the batter into the pan, spreading it evenly, and bake the corn bread in the middle of the oven for 25 to 30 minutes, or until the tester comes out clean. Serve the corn bread as an accompaniment to soup."
+    ],
+    "ingredients": [
+        "3 cups coarsely chopped broccoli (about 10 ounces)",
+        "1 cup all-purpose flour",
+        "1 cup yellow cornmeal",
+        "4 teaspoons double-acting baking powder",
+        "4 large eggs, beaten lightly",
+        "1 cup finely chopped onion",
+        "2 cups grated extra-sharp Cheddar",
+        "1 stick (1/2 cup) unsalted butter, cut into bits"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Quick & Easy",
+        "Casserole/Gratin",
+        "Cheddar",
+        "Broccoli",
+        "Winter",
+        "Gourmet",
+        "Louisiana"
+    ],
+    "title": "Broccoli Cheddar Corn Bread Leblanc",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-cheddar-corn-bread-leblanc-10283"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-cornbread-353272.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-cornbread-353272.json
new file mode 100644
index 000000000..402367841
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-cornbread-353272.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 375\u00b0F.",
+        "Heat the butter in a 10-inch cast-iron skillet over medium high heat. Add the onion, and saut\u00e9 until softened, 4 to 5 minutes. Add the garlic and broccoli to the skillet, and saut\u00e9 for 2 minutes, until the garlic is fragrant and the broccoli has warmed through. In a medium bowl, stir together the cornbread mix, milk, cottage cheese, eggs, salt, and 1 cup of the cheddar cheese until smooth, then pour the batter into the skillet over the vegetables and stir to blend. Sprinkle the top of the batter with the remaining cheese. Bake the cornbread in the skillet for about 30 minutes, until it is lightly golden and a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes, then serve."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter",
+        "1 medium onion, chopped",
+        "2 garlic cloves, minced",
+        "One 10-ounce package frozen chopped broccoli, thawed but not drained (or see headnote)",
+        "Two 8 1/2-ounce boxes cornbread mix",
+        "1/2 cup whole milk",
+        "One 8-ounce container cottage cheese",
+        "4 large eggs",
+        "1 tablespoon salt",
+        "1 cup plus 2 tablespoons grated sharp cheddar cheese, for topping"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Side",
+        "Bake",
+        "Saut\u00e9",
+        "Picnic",
+        "Thanksgiving",
+        "Cheddar",
+        "Broccoli",
+        "Sugar Conscious"
+    ],
+    "title": "Broccoli Cheddar Cornbread",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-cheddar-cornbread-353272"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-dip-238866.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-dip-238866.json
new file mode 100644
index 000000000..570713ebe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-dip-238866.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.",
+        "In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.",
+        "For simple, elegant, cooler-to-blanket serving, refrigerate the dip in a sturdy glass bowl with a lid, such as those made by Pyrex. If you'll be serving it to a large group, use two bowls for easy passing. Transport pretzels or breadsticks in their packaging and then place them in bowl at the picnic site, or transfer them at home to a Tupperware container and use that as a serving dish as well."
+    ],
+    "ingredients": [
+        "4 cups broccoli florets (10 ounces), cut into 1 1/2-inch pieces",
+        "3 scallions (white and green parts), trimmed and cut into 1/2-inch pieces (about 3/4 cup)",
+        "1 small garlic clove",
+        "10 ounces sharp Cheddar cheese, room temperature, cut into 3/4-inch cubes (about 2 cups)",
+        "4 ounces cream cheese, room temperature",
+        "1 cup plain whole or lowfat yogurt",
+        "1/4 teaspoon freshly ground black pepper",
+        "4 ounces bread sticks or pretzels, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Food Processor",
+        "Cheese",
+        "Dairy",
+        "Vegetable",
+        "Appetizer",
+        "Picnic",
+        "Super Bowl",
+        "Vegetarian",
+        "Quick & Easy",
+        "Yogurt",
+        "Cheddar",
+        "Broccoli",
+        "Poker/Game Night",
+        "Shower",
+        "Party",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli-Cheddar Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-cheddar-dip-238866"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-dip.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-dip.json
new file mode 100644
index 000000000..d9f84fd52
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-dip.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix sour cream, broccoli, ranch dressing mix, and 3/4 cup Cheddar cheese in a bowl; transfer to an 8x8-inch baking dish. Sprinkle remaining 1/4 cup Cheddar cheese over mixture.",
+        "Bake in the preheated oven until dip is bubbling and cheese is melted, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) container sour cream",
+        "1 (10 ounce) package frozen chopped broccoli, thawed and water squeezed out",
+        "1 (1 ounce) package ranch dressing mix",
+        "1 cup shredded Cheddar cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheddar Dip",
+    "url": "http://allrecipes.com/recipe/234862/broccoli-cheddar-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-soup-recipe.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-soup-recipe.json
new file mode 100644
index 000000000..2db5c9ec0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheddar-soup-recipe.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.",
+        "Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.",
+        "When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.",
+        "Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.",
+        "Photograph by Antonis Achilleos"
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "1 medium onion, finely chopped",
+        "2 stalks celery, finely chopped",
+        "2 cups low-sodium chicken broth",
+        "2 cups half-and-half",
+        "1 pound russet potatoes, peeled and chopped",
+        "1 pound sweet potatoes, peeled and chopped",
+        "1 bay leaf",
+        "Kosher salt and freshly ground pepper",
+        "2 cups chopped broccoli florets",
+        "1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)",
+        "Croutons, for topping (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Broccoli Soup",
+        "Vegetable Soup",
+        "Broccoli",
+        "Soup",
+        "Vegetable",
+        "Cheddar",
+        "Cheese"
+    ],
+    "title": "Broccoli-Cheddar Soup",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-cheddar-soup-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-bake.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-bake.json
new file mode 100644
index 000000000..4f87c4075
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-bake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Place broccoli in a steamer over 1 inch of boiling water, and cover.  Cook until tender but still firm, about 2 to 6 minutes. Drain.",
+        "Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly.  Stir in onion and gradually add milk, stirring well.  Bring to a boil and cook for 1 minute.  Remove from heat and season with salt and pepper.  Stir in cheese and eggs; mix well.  Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.",
+        "Bake in preheated oven for 30 minutes."
+    ],
+    "ingredients": [
+        "8 cups fresh broccoli",
+        "1/2 cup butter",
+        "2 tablespoons all-purpose flour",
+        "1 small onion, chopped",
+        "1 1/4 cups milk",
+        "salt and pepper to taste",
+        "4 cups shredded Swiss cheese",
+        "2 eggs, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Bake",
+    "url": "http://allrecipes.com/recipe/20516/broccoli-cheese-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-bites.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-bites.json
new file mode 100644
index 000000000..fd16bf75d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-bites.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oil in deep-fryer to 375 degrees F (190 degrees C).",
+        "Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.",
+        "In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.",
+        "In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.",
+        "Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.",
+        "Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels."
+    ],
+    "ingredients": [
+        "5 cups vegetable oil for frying",
+        "1 (16 ounce) package chopped frozen broccoli, thawed and drained",
+        "4 cups shredded sharp Cheddar cheese",
+        "3 1/2 cups dry bread crumbs",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Bites",
+    "url": "http://allrecipes.com/recipe/23168/broccoli-cheese-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-casserole.json
new file mode 100644
index 000000000..5e300d927
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.",
+        "Place broccoli in saucepan with 2 tablespoons water. Bring water to a boil; reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 2 to 3 more minutes, separating broccoli occasionally. Drain well.",
+        "In a small pot, cook cheese and soup together until smooth.",
+        "Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.",
+        "Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen chopped broccoli",
+        "2 tablespoons water",
+        "1 (16 ounce) jar process cheese sauce",
+        "2 (10.75 ounce) cans condensed cream of mushroom soup",
+        "2 (8 ounce) cans sliced water chestnuts, drained",
+        "4 cups cooked white rice",
+        "1 (2.25 ounce) package blanched slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Casserole",
+    "url": "http://allrecipes.com/recipe/16852/broccoli-cheese-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-cornbread.json
new file mode 100644
index 000000000..807a0f6f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-cornbread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan.",
+        "In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.",
+        "Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "1 (10 ounce) package chopped frozen broccoli, thawed and drained",
+        "1 cup cottage cheese",
+        "1 onion, chopped",
+        "1/2 cup butter, melted",
+        "1 (8.5 ounce) package self-rising cornmeal",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Cornbread",
+    "url": "http://allrecipes.com/recipe/17251/broccoli-cheese-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-layer-bake.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-layer-bake.json
new file mode 100644
index 000000000..b1955a07c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-layer-bake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.",
+        "Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.",
+        "In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.",
+        "Bake for 30 minutes or until bubbling."
+    ],
+    "ingredients": [
+        "2 (16 ounce) packages frozen chopped broccoli",
+        "2 (11 ounce) cans condensed cream of Cheddar cheese soup",
+        "2 (10.75 ounce) cans  condensed cream of chicken soup",
+        "2 cups seasoned croutons"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Layer Bake",
+    "url": "http://allrecipes.com/recipe/15203/broccoli-cheese-layer-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-pie.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-pie.json
new file mode 100644
index 000000000..618b6c9e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-pie.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.",
+        "In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.",
+        "Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.",
+        "Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean."
+    ],
+    "ingredients": [
+        "1 head fresh broccoli, chopped",
+        "1 cup shredded Cheddar cheese",
+        "3/4 cup all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon dry mustard",
+        "1/4 cup butter, melted",
+        "1 tablespoon butter",
+        "1 onion, chopped",
+        "1/4 pound fresh mushrooms, sliced",
+        "2 tablespoons all-purpose flour",
+        "1 cup half-and-half cream",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground nutmeg",
+        "3 eggs, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Pie",
+    "url": "http://allrecipes.com/recipe/76625/broccoli-cheese-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-iii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-iii.json
new file mode 100644
index 000000000..3507c7ca3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-iii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large soup pot, cook broccoli in broth until tender, about 10 minutes.",
+        "In a medium bowl, mix together milk and condensed celery soup. Blend cornstarch with cold water, then stir into soup mixture. Pour into the pot with the broccoli. Cook over medium heat, stirring steadily until thick and bubbly. Stir in cheese, and simmer, stirring until hot. Do not boil."
+    ],
+    "ingredients": [
+        "4 cups fresh broccoli, cut into bite size pieces",
+        "1 1/2 quarts chicken broth",
+        "2 cups milk",
+        "2 (10.75 ounce) cans  condensed cream of celery soup",
+        "4 tablespoons cornstarch",
+        "1/2 cup cold water",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Soup III",
+    "url": "http://allrecipes.com/recipe/13137/broccoli-cheese-soup-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-iv.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-iv.json
new file mode 100644
index 000000000..11f5d1b94
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-iv.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.",
+        "Add milk and cream cheese; stirring until cream cheese melts.  Stir in cheese food and broccoli.  Stir until cheese food melts, and soup is heated through."
+    ],
+    "ingredients": [
+        "1/4 cup chopped red onion",
+        "1 tablespoon margarine",
+        "2 1/2 cups milk",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 pound processed cheese, cubed",
+        "1 (10 ounce) package frozen chopped broccoli"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Soup IV",
+    "url": "http://allrecipes.com/recipe/13245/broccoli-cheese-soup-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-recipe.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-recipe.json
new file mode 100644
index 000000000..fc204cf26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F.",
+        "Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.",
+        "Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.",
+        "Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. \u00a0(If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve."
+    ],
+    "ingredients": [
+        "4 heads broccoli, cut into 1-inch pieces",
+        "Olive oil, for drizzling",
+        "Salt and freshly ground black pepper",
+        "1 stick (4 ounces) unsalted butter",
+        "1 whole onion, diced",
+        "1/3 cup all-purpose flour",
+        "4 cups whole milk",
+        "2 cups half-and-half",
+        "Pinch nutmeg",
+        "3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional",
+        "1 cup chicken broth, optional"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Broccoli Soup",
+        "Vegetable Soup",
+        "Broccoli",
+        "Soup",
+        "Vegetable",
+        "Dairy Recipes",
+        "Cheese"
+    ],
+    "title": "Broccoli Cheese Soup",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/broccoli-cheese-soup-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-v.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-v.json
new file mode 100644
index 000000000..a524b20c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-v.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.",
+        "Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)"
+    ],
+    "ingredients": [
+        "3 (10 ounce) packages frozen chopped broccoli",
+        "3 (14.5 ounce) cans chicken broth",
+        "6 tablespoons margarine",
+        "1 onion, chopped",
+        "1/2 cup all-purpose flour",
+        "2 cups milk",
+        "1 1/2 pounds processed cheese food (eg. Velveeta), cubed",
+        "1 pinch ground white pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Soup V",
+    "url": "http://allrecipes.com/recipe/15113/broccoli-cheese-soup-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-vi.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-vi.json
new file mode 100644
index 000000000..dfd6d09f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-vi.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.",
+        "Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender."
+    ],
+    "ingredients": [
+        "4 cups chicken broth",
+        "1 cup water",
+        "1 cup half-and-half",
+        "4 ounces shredded Cheddar cheese",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon dried onion flakes",
+        "1/4 teaspoon ground black pepper",
+        "4 cups broccoli florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Soup VI",
+    "url": "http://allrecipes.com/recipe/17640/broccoli-cheese-soup-vi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-vii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-vii.json
new file mode 100644
index 000000000..6be2b5b2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-vii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.",
+        "In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately."
+    ],
+    "ingredients": [
+        "1 (10 ounce) package frozen broccoli",
+        "2 1/2 cups milk",
+        "2 1/2 cups cubed processed cheese",
+        "1/3 cup all-purpose flour",
+        "1 cup heavy cream",
+        "1 cube chicken bouillon",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Soup VII",
+    "url": "http://allrecipes.com/recipe/23853/broccoli-cheese-soup-vii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-viii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-viii.json
new file mode 100644
index 000000000..cd504e0e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-viii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Steam the broccoli in a steamer or in a colander over boiling water until tender and bright green, 15 minutes.  Set aside.",
+        "In a large microwave safe bowl, combine half-and-half, 2 cups water and cheese.  Cook in microwave until cheese is melted and smooth, stirring every 2 minutes.  Stir in salt, pepper and garlic powder and cook 2 minutes more.  In a separate bowl, combine cornstarch and remaining 2 cups water, stirring to dissolve.  Whisk the cornstarch mixture into the soup.  Return the soup to the microwave, heating and stirring every 2 minutes until thick.  Stir in broccoli; heat once more and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2209&h=1157&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6356820.jpg",
+    "ingredients": [
+        "2\u2009\u00bd (16 ounce) packages chopped frozen broccoli, thawed",
+        "2 cups half-and-half cream",
+        "4 cups water, divided",
+        "2 pounds processed cheese, cubed",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "\u00bd teaspoon garlic powder",
+        "1 cup cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Soup VIII",
+    "url": "http://allrecipes.com/recipe/24394/broccoli-cheese-soup-viii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-with-pasta-shell.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-with-pasta-shell.json
new file mode 100644
index 000000000..c2d7b1f8d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup-with-pasta-shell.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Pour 2 cups of chicken broth and half of the drained broccoli into a food processor and puree.",
+        "Melt 1 tablespoon butter in a large pot; add onions and saute over medium heat until onions begin to soften, about 6 minutes. Add remaining 2 cups chicken broth.  Bring to a simmer.",
+        "Pour chicken broth/broccoli mixture into the pot. Simmer over medium-high heat 3 to 4 minutes, stirring occasionally.",
+        "Place cheese packet from Horizon(R) Pasta Shells & White Cheddar Cheese, flour, melted butter, and half and half in a bowl. Stir until blended. Slowly add mixture to large pot; whisk over medium-high heat 2 minutes.",
+        "Add Horizon(R) Pasta Shells & White Cheddar Cheese and remaining broccoli. Add a pinch or two of sea salt. Simmer until macaroni is done, 10 to 12 minutes.",
+        "Remove from heat. Serve and top with shredded Cheddar cheese."
+    ],
+    "ingredients": [
+        "4 cups chicken broth, divided",
+        "1 (16 ounce) bag frozen chopped broccoli - thawed, drained, divided",
+        "1 tablespoon Horizon\u00ae Organic butter",
+        "1 small onion, chopped",
+        "1 (6 ounce) box Horizon\u00ae ClassicMac\u2122 Pasta Shells & White Cheddar Cheese",
+        "1/4 cup all-purpose flour",
+        "1/4 cup Horizon\u00ae Organic butter",
+        "2 cups Horizon\u00ae Organic half & half",
+        "1 pinch sea salt",
+        "Horizon\u00ae Organic Shreds shredded Cheddar cheese, for topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Soup with Pasta Shells",
+    "url": "http://allrecipes.com/recipe/241906/broccoli-cheese-soup-with-pasta-shell/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup.json
new file mode 100644
index 000000000..7e68c5e26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-soup.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In a large pot over medium heat, melt the butter. Add the onion and stir it around to cook, 3 to 4 minutes.",
+        "Sprinkle the flour on top of the onion and use a whisk to work in the flour. Once it\u2019s combined, cook the onion-flour mixture for 2 to 3 minutes.",
+        "Add the milk and half-and-half, whisking constantly until combined.",
+        "Sprinkle in the salt, pepper, and nutmeg.",
+        "Add the broccoli florets and stir them into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it\u2019s thickened and the broccoli is tender, 20 to 25 minutes.",
+        "Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.",
+        "Throw in the cheese! Stir it in until it\u2019s melted, taste and adjust the seasonings . . . and get ready to serve it up.",
+        "At an angle, cut off the top third of the bread. Remove the \u201clid.\u201d Tear out chunks of bread, leaving a 1/2-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)",
+        "Ladle in the thick, yummy soup and top it with more shredded cheese."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 large onion, diced",
+        "1/3 cup all-purpose flour",
+        "4 cups whole milk",
+        "2 cups half-and-half",
+        "Salt and pepper",
+        "1/2 teaspoon ground nutmeg",
+        "4 broccoli heads, cut into florets",
+        "1/2 cup chicken broth",
+        "3 cups shredded sharp cheddar cheese, more for garnish",
+        "Small bread loaves for bowls (you can buy them in nice bakeries)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Dinner",
+        "Soup/Stew",
+        "Quick & Easy",
+        "Broccoli",
+        "Cheddar",
+        "Cheese",
+        "Kid-Friendly"
+    ],
+    "title": "Broccoli-Cheese Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-cheese-soup"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-squares.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-squares.json
new file mode 100644
index 000000000..c3f8eaafc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-squares.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch casserole dish; place the casserole dish in the preheating oven until butter melts.",
+        "Mix broccoli, Cheddar cheese, milk, flour, eggs, baking powder, salt, and black pepper in a large bowl. Pour mixture over melted butter in the casserole dish.",
+        "Bake in the preheated oven until casserole is golden brown on top and cheese is melted, 30 to 45 minutes. Cut into squares to serve. Eat at room temperature for best flavor."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 (10 ounce) packages frozen broccoli florets, thawed and drained",
+        "1 pound shredded sharp Cheddar cheese",
+        "1 cup milk",
+        "1 cup all-purpose flour",
+        "3 eggs",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cheese Squares",
+    "url": "http://allrecipes.com/recipe/230054/broccoli-cheese-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-veggie-tots-with-sa.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-veggie-tots-with-sa.json
new file mode 100644
index 000000000..12509dc28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cheese-veggie-tots-with-sa.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine salsa and dressing in a mixing bowl.",
+        "Cook Green Giant\u00ae Broccoli & Cheese Veggie Tots\u2122 according to package directions.",
+        "Serve dip with hot Green Giant\u00ae Broccoli & Cheese Veggie Tots\u2122."
+    ],
+    "ingredients": [
+        "1/3 cup ORTEGA\u00ae Salsa (any style)",
+        "1/3 cup ranch salad dressing",
+        "1 (16 ounce) package Green Giant\u2122 Broccoli & Cheese Veggie Tots"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli & Cheese Veggie Tots with Salsa Ranch Dip",
+    "url": "http://allrecipes.com/recipe/256204/broccoli-cheese-veggie-tots-with-sa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-i.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-i.json
new file mode 100644
index 000000000..081091ddb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.",
+        "In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 pound broccoli florets, cooked",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 tablespoon mayonnaise",
+        "1 cup shredded Cheddar cheese",
+        "1 cup dry stuffing mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Chicken Casserole I",
+    "url": "http://allrecipes.com/recipe/8965/broccoli-chicken-casserole-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-ii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-ii.json
new file mode 100644
index 000000000..57907a0a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.",
+        "Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted."
+    ],
+    "ingredients": [
+        "6 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces",
+        "2 heads fresh broccoli , boiled and cut into pieces",
+        "3 (10.75 ounce) cans condensed cream of chicken soup",
+        "1 cup mayonnaise",
+        "1 teaspoon curry powder",
+        "3 tablespoons lemon juice",
+        "8 ounces shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Chicken Casserole II",
+    "url": "http://allrecipes.com/recipe/17184/broccoli-chicken-casserole-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-iii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-iii.json
new file mode 100644
index 000000000..b9d8beeb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-iii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a medium bowl, combine the sour cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into noodles, then stir in sour cream mixture.",
+        "In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder.",
+        "Bake at 325 degrees F (165 degrees C) for 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups sour cream",
+        "1/4 cup grated Parmesan cheese",
+        "1 cup shredded Cheddar cheese",
+        "salt and pepper to taste",
+        "1 clove garlic, crushed",
+        "2 tablespoons butter",
+        "1 (8 ounce) package wide egg noodles, cooked",
+        "1 pound cooked, cubed chicken breast meat",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 cup sliced black olives",
+        "2 heads broccoli, cut into florets",
+        "1 teaspoon curry powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Chicken Casserole III",
+    "url": "http://allrecipes.com/recipe/17198/broccoli-chicken-casserole-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-iv.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-iv.json
new file mode 100644
index 000000000..8f6bac285
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-casserole-iv.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish.",
+        "Bake at 350 degrees F (175 degrees C) for 50 minutes, until bubbly."
+    ],
+    "ingredients": [
+        "2 1/2 cups chopped chicken breast meat",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1/2 cup milk",
+        "1/2 cup shredded Monterey Jack cheese",
+        "1 (10 ounce) package frozen broccoli",
+        "1/2 cup chopped green onion",
+        "1 teaspoon dried basil",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Chicken Casserole IV",
+    "url": "http://allrecipes.com/recipe/20460/broccoli-chicken-casserole-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-divan.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-divan.json
new file mode 100644
index 000000000..efdcd3c14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-divan.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.",
+        "Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.",
+        "Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown."
+    ],
+    "ingredients": [
+        "1 pound chopped fresh broccoli",
+        "1 1/2 cups cubed, cooked chicken meat",
+        "1 (10.75 ounce) can condensed cream of broccoli soup",
+        "1/3 cup milk",
+        "1/2 cup shredded Cheddar cheese",
+        "1 tablespoon butter, melted",
+        "2 tablespoons dried bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Chicken Divan",
+    "url": "http://allrecipes.com/recipe/8854/broccoli-chicken-divan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-fettuccini-alfredo.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-fettuccini-alfredo.json
new file mode 100644
index 000000000..f387b1ffc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-fettuccini-alfredo.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.",
+        "Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot."
+    ],
+    "ingredients": [
+        "1/2 pound dry fettuccine pasta",
+        "1 cup fresh chopped broccoli",
+        "2 tablespoons butter",
+        "1 skinless, boneless chicken breasts",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1/2 cup milk",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Chicken Fettuccini Alfredo",
+    "url": "http://allrecipes.com/recipe/9059/broccoli-chicken-fettuccini-alfredo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-roli.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-roli.json
new file mode 100644
index 000000000..fea88bfbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken-roli.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.",
+        "Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown."
+    ],
+    "ingredients": [
+        "2 cups chopped, cooked chicken meat",
+        "2 cups fresh chopped broccoli",
+        "1/2 cup chopped onion",
+        "1/2 cup chopped green bell pepper",
+        "1 1/2 cups shredded Cheddar cheese",
+        "1/2 cup mayonnaise",
+        "2 tablespoons Dijon-style prepared mustard",
+        "salt and pepper to taste",
+        "1 tablespoon minced garlic",
+        "1 (8 ounce) package refrigerated crescent rolls"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Chicken Roli",
+    "url": "http://allrecipes.com/recipe/9036/broccoli-chicken-roli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken.json
new file mode 100644
index 000000000..baf5d8a5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-chicken.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat oil in a large skillet over medium heat. Fry chicken breasts until cooked through, about 15 to 20 minutes.",
+        "Combine the milk and cream of broccoli soup; pour over the chicken. Reduce heat to simmer and cook for a few more minutes. Stir in Cheddar cheese until well blended, and remove from heat. Serve immediately  over rice or noodles."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "4 skinless, boneless chicken breast halves",
+        "1/2 cup milk",
+        "1 (10.75 ounce) can condensed cream of broccoli soup",
+        "1 cup shredded Cheddar cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Chicken",
+    "url": "http://allrecipes.com/recipe/28347/broccoli-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-coleslaw.json
new file mode 100644
index 000000000..f3b4a1ce8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-coleslaw.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a small bowl combine oil, vinegar, sugar and the seasoning packet from the ramen noodles.  Mix well and refrigerate at least one hour before serving, or overnight.",
+        "In a large bowl combine broccoli, carrots, green onions and sunflower seeds.  Crush ramen noodles and stir in.  Pour dressing over salad about 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup olive oil",
+        "1/3 cup distilled white vinegar",
+        "1/2 cup white sugar",
+        "1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved",
+        "1 large head fresh broccoli, diced",
+        "2 carrots, grated",
+        "2 bunches green onions, chopped",
+        "1 cup sunflower seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Coleslaw",
+    "url": "http://allrecipes.com/recipe/21224/broccoli-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-corn-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-corn-casserole.json
new file mode 100644
index 000000000..5f9bfdc96
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-corn-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.",
+        "Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.",
+        "Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes."
+    ],
+    "ingredients": [
+        "10 cups broccoli florets",
+        "2 (14.5 ounce) cans cream-style corn",
+        "1 egg, slightly beaten",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "2 tablespoons butter, melted",
+        "3/4 cup crushed buttery round crackers (such as Ritz\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli-Corn Casserole",
+    "url": "http://allrecipes.com/recipe/228868/broccoli-corn-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cornbread-with-cheese.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cornbread-with-cheese.json
new file mode 100644
index 000000000..269dd4fc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cornbread-with-cheese.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.",
+        "Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm."
+    ],
+    "ingredients": [
+        "1 cup cottage cheese",
+        "3/4 cup butter, melted",
+        "4 eggs",
+        "2 (8.5 ounce) packages corn bread/muffin mix",
+        "1 (10 ounce) package frozen chopped broccoli, thawed",
+        "1 large onion, chopped",
+        "1 1/2 cups shredded Cheddar cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cornbread with Cheese",
+    "url": "http://allrecipes.com/recipe/231966/broccoli-cornbread-with-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cornbread.json
new file mode 100644
index 000000000..cb977999b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cornbread.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl mix together the corn meal, flour, salt, baking powder, and sugar together. Make a well in the center of the bowl.",
+        "In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine.  Pour into well of flour mixture. Stir until just combined.",
+        "Pour batter into a greased 9x13 inch baking dish.",
+        "Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "1 cup cornmeal",
+        "1 cup all-purpose flour",
+        "1 teaspoon salt",
+        "4 teaspoons baking powder",
+        "1 1/2 teaspoons white sugar",
+        "3 eggs",
+        "1 (10 ounce) package frozen chopped broccoli",
+        "12 ounces cottage cheese",
+        "5 tablespoons margarine, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cornbread",
+    "url": "http://allrecipes.com/recipe/7210/broccoli-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-cranberry-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-cranberry-salad.json
new file mode 100644
index 000000000..df6fa2324
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-cranberry-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.",
+        "Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad.",
+        "Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat."
+    ],
+    "ingredients": [
+        "6 strips bacon",
+        "1 cup mayonnaise",
+        "1/4 cup white sugar",
+        "2 tablespoons red wine vinegar",
+        "3 heads broccoli, finely chopped",
+        "1/2 cup chopped red onion",
+        "1/3 cup salted sunflower kernels, toasted",
+        "1/4 cup dried cranberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Cranberry Salad",
+    "url": "http://allrecipes.com/recipe/222955/broccoli-cranberry-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-crawfish-cheese-soup.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-crawfish-cheese-soup.json
new file mode 100644
index 000000000..fe1bbdd4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-crawfish-cheese-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.",
+        "In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL."
+    ],
+    "ingredients": [
+        "6 cups chicken broth",
+        "4 cups fresh chopped broccoli",
+        "1/4 cup chopped onion",
+        "1/4 cup margarine",
+        "1 tablespoon minced garlic",
+        "1 pound crawfish",
+        "1 teaspoon hot pepper sauce",
+        "Creole seasoning to taste",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 (10.75 ounce) can condensed cream of celery soup",
+        "2 cups milk",
+        "4 tablespoons cornstarch",
+        "1/2 cup water",
+        "8 ounces shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Crawfish Cheese Soup",
+    "url": "http://allrecipes.com/recipe/15106/broccoli-crawfish-cheese-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-custard.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-custard.json
new file mode 100644
index 000000000..eb556bec5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-custard.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 275 degrees F (135 degrees C).",
+        "Separate florets from broccoli stalks. Remove the outer layer of the broccoli stalks using a vegetable peeler or sharp knife, leaving the soft interior of the stalk.",
+        "Bring a 1-quart saucepan of salted water to a boil. Cook florets in the boiling water until tender, about 6 minutes. Transfer florets to a bowl of ice water, reserving the boiled water in the saucepan; drain and place florets in a bowl, reserving the ice water.",
+        "Place the broccoli stalks in the reserved boiled water in the saucepan and cook over medium heat until tender, about 10 minutes. Transfer stalks to the reserved ice water; drain.",
+        "Place broccoli stalks and about 2/3 of the florets in a food processor; process until smooth.",
+        "Beat heavy cream, eggs, egg yolk, pepper, and salt together in a bowl until smooth; add to food processor with broccoli mixture and process until well combined.",
+        "Melt 1 tablespoon butter in a saucepan over medium heat; pour into six 4-ounce ramekins and spread butter around until evenly coated.",
+        "Place ramekins in a baking dish. Pour broccoli mixture into each ramekin. Fill baking dish with hot water until it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of parchment paper.",
+        "Bake in the preheated oven until custard is set, about 30 minutes.",
+        "Melt 1 1/2 tablespoons butter in a skillet over medium heat; cook and stir shallots until fragrant, about 1 minute. Add vegetable broth; cook and stir until sauce is slightly reduced, 2 to 3 minutes more.",
+        "Melt remaining 1 1/2 teaspoons butter in a separate skillet over medium heat; cook and stir remaining broccoli florets until lightly browned, 2 to 3 minutes.",
+        "Place a plate over each ramekin and flip; remove ramekin to release custard onto plate, using a knife if needed. Spoon shallot sauce over each custard and top with florets."
+    ],
+    "ingredients": [
+        "2 1/2 pounds broccoli",
+        "1 cup heavy whipping cream",
+        "2 eggs",
+        "1 egg yolk",
+        "1/2 teaspoon freshly ground black pepper, or to taste",
+        "1/4 teaspoon salt, or to taste",
+        "3 tablespoons unsalted butter, divided",
+        "2 shallots, minced",
+        "1/4 cup vegetable broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Custard",
+    "url": "http://allrecipes.com/recipe/256276/broccoli-custard/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-garlic-angel-hair-pasta.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-garlic-angel-hair-pasta.json
new file mode 100644
index 000000000..e1c36c413
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-garlic-angel-hair-pasta.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.",
+        "Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.",
+        "Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4  minutes.",
+        "Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.",
+        "Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.",
+        "Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds broccoli",
+        "2 tablespoons olive oil",
+        "1/4 cup butter",
+        "6 cloves garlic, minced",
+        "1 teaspoon red pepper flakes",
+        "3 cups chicken stock",
+        "salt to taste",
+        "1 pound angel hair pasta",
+        "1/2 cup freshly shredded Parmigiano-Reggiano cheese, plus a little more for garnish",
+        "1 pinch red pepper flakes for garnish, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Garlic Angel Hair Pasta",
+    "url": "http://allrecipes.com/recipe/233998/broccoli-garlic-angel-hair-pasta/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-garlic-quiche-354952.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-garlic-quiche-354952.json
new file mode 100644
index 000000000..86cdf828e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-garlic-quiche-354952.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F with rack in middle.",
+        "Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.",
+        "Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.",
+        "Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.",
+        "While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.",
+        "Mince and mash garlic to a paste with a generous pinch of salt.",
+        "Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.",
+        "Pour filling into pie shell and add broccoli, then sprinkle with cheeses.",
+        "Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.",
+        "Serve quiche warm or at room temperature."
+    ],
+    "ingredients": [
+        "All-butter pastry dough",
+        "10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)",
+        "2 large garlic cloves",
+        "6 large eggs",
+        "1 1/2 cups half-and-half",
+        "1/4 teaspoon grated nutmeg",
+        "1/4 teaspoon cayenne",
+        "5 ounces extra-sharp Cheddar, coarsely grated (2 cups)",
+        "1/4 cup grated Parmigiano-Reggiano",
+        "Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Garlic",
+        "Bake",
+        "Vegetarian",
+        "Lunch",
+        "Cheddar",
+        "Broccoli",
+        "Chill",
+        "Gourmet",
+        "Sugar Conscious"
+    ],
+    "title": "Broccoli Garlic Quiche",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-garlic-quiche-354952"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-gratin-recipe.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-gratin-recipe.json
new file mode 100644
index 000000000..464d67c32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-gratin-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.",
+        "Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.",
+        "Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.",
+        "Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.",
+        "Copyright 2005 Television Food Network, G.P. All rights reserved."
+    ],
+    "ingredients": [
+        "1/4 cup unsalted butter, plus more for the baking dish",
+        "3 tablespoons all-purpose flour",
+        "1 1/2 cups whole milk",
+        "1 1/2 teaspoons kosher salt, plus more as needed",
+        "Pinch freshly grated nutmeg",
+        "Freshly ground black pepper",
+        "2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)",
+        "1 cup grated sharp Cheddar (about 4 ounces)",
+        "1/2 cup fresh bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "Easy Baking",
+        "Broccoli Side Dish",
+        "Broccoli",
+        "Vegetable",
+        "Vegetarian",
+        "Steamer",
+        "American",
+        "Cheddar",
+        "Cheese"
+    ],
+    "title": "Broccoli Gratin",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-gratin-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-gratin-with-mustard-cheese-streusel-107297.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-gratin-with-mustard-cheese-streusel-107297.json
new file mode 100644
index 000000000..ff2f29153
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-gratin-with-mustard-cheese-streusel-107297.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; saut\u00e9 until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; saut\u00e9 until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.",
+        "Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)",
+        "Preheat oven to 350\u00b0F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes."
+    ],
+    "ingredients": [
+        "4 tablespoons (1/2 stick) butter",
+        "1/3 cup minced onion",
+        "2 large garlic cloves, minced",
+        "1/2 teaspoon dry mustard",
+        "4 tablespoons Dijon mustard",
+        "2 1/2 cups fresh breadcrumbs made from crustless sourdough bread",
+        "1 cup (packed) grated Parmesan cheese (about 3 ounces)",
+        "12 to 13 cups broccoli florets (from about 3 pounds broccoli crowns)",
+        "1/2 cup whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Mustard",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Parmesan",
+        "Broccoli",
+        "Fall",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broccoli Gratin with Mustard-Cheese Streusel",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-gratin-with-mustard-cheese-streusel-107297"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-ham-grilled-cheese-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-ham-grilled-cheese-sandwich.json
new file mode 100644
index 000000000..dd5e03557
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-ham-grilled-cheese-sandwich.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a bowl, combine grated Cheddar Cheese, Parmesan Cheese, ham, steamed broccoli, onion powder, garlic powder, salt and black pepper.",
+        "Layer mixture over one slice of bread, then top with additional slice of bread and gently pressing down.",
+        "Heat a non-stick fry pan over medium low heat then drizzle 1/2 tablespoon olive oil into pan. Tilt the pan back and forth to evenly coat, then immediately place sandwich in pan and cover pan with lid. Cook 2-3 minutes until bottom becomes golden brown.",
+        "Carefully lift sandwich out of pan with a spatula then add remaining 1/2 tablespoon olive oil to pan and tilt to coat.",
+        "Carefully flip sandwich returning to pan, cover pan with lid, and cook opposite side until bottom is golden brown and cheese has melted about 2-3 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "2 slices whole grain bread",
+        "1/4 cup Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, grated",
+        "1/4 cup Dietz & Watson Grated Parmesan Cheese",
+        "1/4 cup diced Dietz & Watson Branded Cooked Ham*",
+        "10 small broccoli florets, steamed then diced",
+        "1/8 teaspoon garlic powder",
+        "Salt, to taste",
+        "Freshly ground black pepper, to taste",
+        "1 tablespoon olive oil, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Ham Grilled Cheese Sandwich",
+    "url": "http://allrecipes.com/recipe/235688/broccoli-ham-grilled-cheese-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-ham-ring.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-ham-ring.json
new file mode 100644
index 000000000..38de1d2c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-ham-ring.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.",
+        "On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.",
+        "Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm."
+    ],
+    "ingredients": [
+        "1/4 pound cooked ham, coarsely chopped",
+        "1/4 pound fresh broccoli, chopped",
+        "1 bunch fresh green onions, chopped",
+        "1/2 cup chopped fresh parsley",
+        "1 cup shredded Swiss cheese",
+        "2 tablespoons Dijon-style prepared mustard",
+        "1 teaspoon lemon juice",
+        "2 (8 ounce) packages refrigerated crescent rolls"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Ham Ring",
+    "url": "http://allrecipes.com/recipe/19675/broccoli-ham-ring/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-hamburger-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-hamburger-casserole.json
new file mode 100644
index 000000000..ef74c77ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-hamburger-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.",
+        "In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.",
+        "Bake 1 hour in the preheated oven, until bubbly and lightly brown."
+    ],
+    "ingredients": [
+        "2 (16 ounce) packages frozen broccoli",
+        "2 pounds ground beef",
+        "1 (8 ounce) package fresh mushrooms",
+        "1 large onion, chopped",
+        "salt to taste",
+        "ground black pepper to taste",
+        "2 (10.75 ounce) cans condensed cream of celery soup",
+        "1 (16 ounce) container sour cream",
+        "1 (16 ounce) package shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Hamburger Casserole",
+    "url": "http://allrecipes.com/recipe/89222/broccoli-hamburger-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-in-roast-chicken-drippings.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-in-roast-chicken-drippings.json
new file mode 100644
index 000000000..ba99848db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-in-roast-chicken-drippings.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "After roasting a chicken, remove it from the roasting pan and place on a serving tray to rest. Leave the oven on. Pour off excess drippings from the roasting pan, leaving just enough to coat the broccoli. Toss broccoli and garlic in the drippings until coated and place in the still hot oven. Roast for 5 to 8 minutes, until tender."
+    ],
+    "ingredients": [
+        "1/4 cup roast chicken drippings",
+        "1 head broccoli, cut into florets",
+        "2 cloves garlic, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli in Roast Chicken Drippings",
+    "url": "http://allrecipes.com/recipe/98544/broccoli-in-roast-chicken-drippings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-lasagna.json
new file mode 100644
index 000000000..c1ce3481a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-lasagna.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "In a medium saucepan over medium heat, melt butter.  Cook onion and garlic in butter until tender.  Stir in flour, pepper, 1/2 teaspoon salt and nutmeg.  Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken.  Bring to a boil for 1 minute, then remove from heat and stir in parsley.  Set aside.",
+        "In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt.  Stir until well blended.",
+        "In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles;  one-third of remaining white sauce;  half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce.  Sprinkle with remaining mozzarella.  Cover with foil coated with cooking spray.",
+        "Bake in preheated oven 30 minutes.  Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "9 lasagna noodles",
+        "3 tablespoons butter",
+        "1 small onion, chopped",
+        "2 cloves garlic, chopped",
+        "2 tablespoons all-purpose flour",
+        "1/4 teaspoon ground white pepper",
+        "1 teaspoon salt, divided",
+        "1/8 teaspoon ground nutmeg",
+        "2 1/2 cups milk",
+        "2 tablespoons chopped fresh parsley",
+        "1 (15 ounce) container ricotta cheese",
+        "1 (10 ounce) package chopped frozen broccoli, thawed and drained",
+        "1/4 cup grated Parmesan cheese",
+        "2 cups shredded mozzarella cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Lasagna",
+    "url": "http://allrecipes.com/recipe/20962/broccoli-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-leek-and-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-leek-and-potato-soup.json
new file mode 100644
index 000000000..8666d942e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-leek-and-potato-soup.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.",
+        "Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.",
+        "Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve."
+    ],
+    "ingredients": [
+        "4 slices bacon, diced",
+        "2 tablespoons olive oil",
+        "2 tablespoons butter",
+        "3 large leeks, chopped",
+        "1 onion, chopped",
+        "3 stalks celery, chopped",
+        "3 cups chicken stock",
+        "3 Yukon Gold potatoes, cubed",
+        "1 teaspoon herbes de Provence",
+        "1/2 teaspoon ground coriander",
+        "1/2 teaspoon fennel seed, crushed",
+        "1/2 teaspoon salt",
+        "1 tablespoon ground black pepper",
+        "3 cups broccoli florets",
+        "2 1/2 cups whole milk",
+        "3 green onions, chopped (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli, Leek, and Potato Soup",
+    "url": "http://allrecipes.com/recipe/158138/broccoli-leek-and-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-leek-soup.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-leek-soup.json
new file mode 100644
index 000000000..1062ea907
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-leek-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "To make the croutons, cut the bread slices into 3/4-inch cubes. In a fry pan over medium-high heat, combine the olive oil and garlic. Fry until the garlic turns brown, about 4 minutes; do not allow it to burn. Using a slotted spoon, scoop out and discard the garlic. Add the bread cubes to the pan and fry, stirring often, until golden brown on all sides, about 5 minutes. Transfer to paper towels to drain.",
+        "To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and saut\u00e9 until softened, 3 to 5 minutes. Add the broccoli and saut\u00e9, stirring frequently, until slightly softened, about 2 minutes more.",
+        "Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.",
+        "In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper.Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately."
+    ],
+    "ingredients": [
+        "4 to 6 slices coarse country bread, each 3/4 inch  &nbsp thick, crusts removed",
+        "1/3 cup extra-virgin olive oil",
+        "4 garlic cloves, sliced lengthwise",
+        "2 Tbs. olive oil",
+        "2 leeks, including tender green portions,  &nbsp rinsed well and finely chopped",
+        "1 1/2 lb. broccoli, trimmed, florets and stalks  &nbsp cut into 1-inch pieces",
+        "4 cups chicken stock",
+        "Salt and freshly ground white pepper, to taste",
+        "1/4 cup sour cream or plain yogurt",
+        "2 Tbs. finely chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Broccoli-Leek Soup",
+    "url": "http://www.williams-sonoma.com/recipe/broccoli-leek-soup.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-mac-and-cheese-with-bacon-an.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-mac-and-cheese-with-bacon-an.json
new file mode 100644
index 000000000..ef8bb2c8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-mac-and-cheese-with-bacon-an.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.",
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.",
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Heat 1 teaspoon of butter in a skillet over medium heat. Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.",
+        "Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl. Season with salt, pepper, and adobo seasoning. Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets. Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well. Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, and potato nuggets. Cover with aluminum foil.",
+        "Bake in the preheated oven until golden brown, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package elbow macaroni",
+        "6 slices bacon",
+        "2 teaspoons butter",
+        "1 head broccoli, cut into florets",
+        "1 small onion, chopped",
+        "3 eggs",
+        "2 cups milk",
+        "salt and pepper to taste",
+        "1/4 teaspoon adobo seasoning",
+        "2 cups shredded Cheddar cheese, divided",
+        "2 cups shredded mozzarella cheese, divided",
+        "20 frozen bite-size potato nuggets (such as Tater Tots\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Mac and Cheese with Bacon and Potato Nugget Topping",
+    "url": "http://allrecipes.com/recipe/204146/broccoli-mac-and-cheese-with-bacon-an/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-mango-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-mango-salad.json
new file mode 100644
index 000000000..7095c4187
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-mango-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine ranch dressing, orange juice, and horseradish in a bowl; mix well and set aside.",
+        "Toss together the chopped broccoli, cubed mango, cashews, and wedged onion in a salad bowl. Pour the dressing over the broccoli mixture; toss to coat. Refrigerate at least 4 hours. Add the drained oranges to the salad just before serving."
+    ],
+    "ingredients": [
+        "1/2 cup reduced-fat ranch dressing",
+        "2 tablespoons orange juice",
+        "1 tablespoon prepared horseradish",
+        "4 cups chopped broccoli",
+        "1 large mango, peeled and cubed",
+        "1/2 cup cashews",
+        "1 small red onion, cut into thin wedges",
+        "1 (11 ounce) can mandarin oranges, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Mango Salad",
+    "url": "http://allrecipes.com/recipe/175632/broccoli-mango-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-n-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-n-potatoes.json
new file mode 100644
index 000000000..0678c7ef3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-n-potatoes.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool slightly. Thinly slice potatoes.",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 3 minutes.",
+        "Heat vegetable oil in a skillet over medium heat; cook sliced potatoes until lightly browned, about 5 minutes. Stir broccoli, cream of chicken soup, milk, salt, and garlic powder into potatoes; cook until heated through, about 5 minutes. Add Cheddar cheese to broccoli-potato mixture; cook until cheese melts, about 1 minute."
+    ],
+    "ingredients": [
+        "6 large potatoes, peeled",
+        "1 pound broccoli, cut into florets",
+        "3 tablespoons vegetable oil",
+        "1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's\u00ae Healthy Request)",
+        "1/3 cup milk",
+        "salt to taste",
+        "1 pinch garlic powder, or to taste",
+        "1/3 (8 ounce) package shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli n' Potatoes",
+    "url": "http://allrecipes.com/recipe/237204/broccoli-n-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-noodles-and-cheese-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-noodles-and-cheese-casserole.json
new file mode 100644
index 000000000..4fd17b10e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-noodles-and-cheese-casserole.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Steam broccoli until bright green and tender, 5 to 10 minutes.  Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.",
+        "Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package egg noodles",
+        "1 head broccoli, cut into florets",
+        "2 cups cottage cheese",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Noodles and Cheese Casserole",
+    "url": "http://allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-onion-deluxe.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-onion-deluxe.json
new file mode 100644
index 000000000..117f3fadf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-onion-deluxe.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring broccoli and onions to a boil in a pot of salted water until vegetables are tender, about 5 minutes. Drain. Arrange vegetables in a baking dish.",
+        "Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir flour, salt, and pepper into melted butter until smooth, about 2 minutes. Whisk milk into flour mixture until thick and bubbly, about 5 minutes. Reduce heat to medium-low and add cream cheese. Stir until smooth.",
+        "Pour cream cheese mixture over vegetables, stirring lightly. Top with Cheddar cheese. Combine 2 tablespoons melted butter with bread crumbs in a bowl; sprinkle over vegetables.",
+        "Bake in the preheated oven until cheese is melted and bread crumbs are golden brown, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 pound broccoli, cut into 1-inch pieces",
+        "3 onions, quartered",
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 pinch ground black pepper",
+        "1 cup milk",
+        "1 (8 ounce) package cream cheese, softened",
+        "2/3 cup shredded sharp Cheddar cheese",
+        "2 tablespoons butter, melted",
+        "1 1/2 cups soft bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Onion Deluxe",
+    "url": "http://allrecipes.com/recipe/233266/broccoli-onion-deluxe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-parmesan-gratin-351413.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-parmesan-gratin-351413.json
new file mode 100644
index 000000000..ec4d9489d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-parmesan-gratin-351413.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F with rack in upper third.",
+        "Cut broccoli florets into 1-inch pieces, then peel large stems with a knife and cut into 1/2-inch-thick rounds. Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.",
+        "Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.",
+        "Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.",
+        "Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes."
+    ],
+    "ingredients": [
+        "1 bunch broccoli (about 1 1/2 pounds)",
+        "1 cup whole milk",
+        "1/2 cup heavy cream",
+        "1 cup grated Parmigiano-Reggiano",
+        "2 large eggs",
+        "1 cup coarse fresh bread crumbs",
+        "1 tablespoon extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Side",
+        "Bake",
+        "Quick & Easy",
+        "Dinner",
+        "Casserole/Gratin",
+        "Parmesan",
+        "Broccoli",
+        "Breadcrumbs",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broccoli-Parmesan Gratin",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-parmesan-gratin-351413"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-pasta-salad.json
new file mode 100644
index 000000000..28de2662f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-pasta-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.",
+        "Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package linguine pasta",
+        "1 (12 ounce) bag broccoli florets, cut into bite-size pieces",
+        "1/4 cup olive oil",
+        "4 teaspoons minced garlic",
+        "1/2 teaspoon red pepper flakes",
+        "1/2 cup finely shredded Romano cheese",
+        "2 tablespoons finely chopped fresh flat-leaf parsley",
+        "1/4 teaspoon ground black pepper",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Pasta Salad",
+    "url": "http://allrecipes.com/recipe/228015/broccoli-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-pepperoni-and-three-cheese.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-pepperoni-and-three-cheese.json
new file mode 100644
index 000000000..58863bc4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-pepperoni-and-three-cheese.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.",
+        "In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.",
+        "Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.",
+        "Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.",
+        "Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.",
+        "In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.",
+        "Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.",
+        "Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold."
+    ],
+    "ingredients": [
+        "2 1/4 teaspoons active dry yeast",
+        "1 1/2 cups warm water (110 degrees F/45 degrees C)",
+        "4 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 1/2 teaspoons white sugar",
+        "1 tablespoon olive oil",
+        "1 teaspoon salt",
+        "1 1/2 heads fresh broccoli",
+        "2/3 cup shredded provolone cheese",
+        "1/3 cup shredded mozzarella cheese",
+        "1/4 cup grated Parmesan cheese",
+        "1 clove garlic, minced",
+        "1 cup diced pepperoni",
+        "1/4 cup olive oil",
+        "salt and pepper to taste",
+        "1 egg, beaten",
+        "1 tablespoon water",
+        "2 tablespoons cornmeal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli, Pepperoni and Three Cheese Calzones",
+    "url": "http://allrecipes.com/recipe/7198/broccoli-pepperoni-and-three-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-pesto.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-pesto.json
new file mode 100644
index 000000000..068efaf10
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-pesto.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.",
+        "Blend steamed broccoli, basil, olive oil, Parmesan cheese, pine nuts, garlic, vegetable broth, cayenne pepper, salt, and black pepper in a blender until smooth and pourable."
+    ],
+    "ingredients": [
+        "2 cups chopped broccoli florets",
+        "2 cups chopped fresh basil",
+        "1/4 cup extra-virgin olive oil",
+        "1/4 cup shaved Parmesan cheese",
+        "1/4 cup pine nuts",
+        "6 cloves garlic, peeled",
+        "2 tablespoons vegetable broth, or more if needed",
+        "1 pinch cayenne pepper",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Pesto",
+    "url": "http://allrecipes.com/recipe/228881/broccoli-pesto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-pie.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-pie.json
new file mode 100644
index 000000000..dd315878b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-pie.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 2 quart casserole dish.",
+        "Combine broccoli, onions and cheese in prepared dish.",
+        "In a small bowl whisk together baking mix, egg, milk, salt and pepper.  Pour over broccoli mixture.",
+        "Bake in preheated oven for 35 minutes, or until lightly browned."
+    ],
+    "ingredients": [
+        "2 (10 ounce) packages chopped frozen broccoli, thawed",
+        "1/2 cup diced onion",
+        "2 cups shredded Cheddar cheese",
+        "1/2 cup baking mix",
+        "1 egg",
+        "1 cup milk",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Pie",
+    "url": "http://allrecipes.com/recipe/22720/broccoli-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-pizza-pie.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-pizza-pie.json
new file mode 100644
index 000000000..1d0546a11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-pizza-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. When cool enough to handle, slice potatoes.",
+        "Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.",
+        "In a large bowl combine potatoes, broccoli, cheese, lemon juice, garlic, basil, oregano and parsley. On a pizza pan or baking sheet, roll out 1 pizza dough. Top with potato mixture; season with salt and pepper. Cover with second pizza dough; with moistened fingers, seal edges of dough together.",
+        "Bake in preheated oven for 20 minutes, or until golden brown. Serve with warmed pizza sauce."
+    ],
+    "ingredients": [
+        "2 pounds potatoes, peeled",
+        "1 pound broccoli, chopped",
+        "2/3 cup shredded Monterey Jack cheese",
+        "1/2 lemon, juiced",
+        "2 teaspoons minced garlic",
+        "1 tablespoon chopped fresh basil",
+        "3/4 teaspoon dried oregano",
+        "1/2 tablespoon dried parsley",
+        "salt and pepper to taste",
+        "2 (10 ounce) packages refrigerated pizza crust doughs",
+        "1 (14 ounce) jar pizza sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Pizza Pie",
+    "url": "http://allrecipes.com/recipe/25329/broccoli-pizza-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-polonaise.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-polonaise.json
new file mode 100644
index 000000000..67ba89a42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-polonaise.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain broccoli and place into a serving dish.",
+        "In a small saucepan over medium heat, melt the butter; stir in bread crumbs and Parmesan cheese, and cook until the crumbs are golden brown, 1 to 2 minutes. Sprinkle the browned crumbs onto the steamed broccoli, and toss gently. Sprinkle the broccoli with chopped egg."
+    ],
+    "ingredients": [
+        "1 pound broccoli, cut into florets",
+        "2 tablespoons butter",
+        "1/2 cup dry bread crumbs",
+        "1 tablespoon grated Parmesan cheese",
+        "1 hard-boiled egg, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Polonaise",
+    "url": "http://allrecipes.com/recipe/216674/broccoli-polonaise/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-potato-bake.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-potato-bake.json
new file mode 100644
index 000000000..3a0c8efa1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-potato-bake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large saucepan, melt 2 tablespoons butter.  Stir in flour and salt. Add milk and stir until bubbly.  Add cheese, and stir until all of the cheese is melted.  Stir in potatoes and heat thoroughly.",
+        "Pour half of the mixture into a 10x6 inch baking dish.",
+        "Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.",
+        "Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1 teaspoon salt",
+        "2 cups milk",
+        "1 (3 ounce) package cream cheese, diced",
+        "1/3 cup shredded Swiss cheese",
+        "1 (12 ounce) package frozen hash brown potatoes",
+        "1 (12 ounce) package frozen chopped broccoli",
+        "1/2 cup bread crumbs",
+        "1 tablespoon butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Potato Bake",
+    "url": "http://allrecipes.com/recipe/16476/broccoli-potato-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-potato-soup-with-parmesan-croutons-13490.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-potato-soup-with-parmesan-croutons-13490.json
new file mode 100644
index 000000000..e7502d40a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-potato-soup-with-parmesan-croutons-13490.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.",
+        "Set broiler rack about 1 inch from heat and preheat broiler.",
+        "While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.",
+        "Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.",
+        "Serve soup with croutons."
+    ],
+    "ingredients": [
+        "1 3/4 pounds boiling potatoes",
+        "2 garlic cloves, minced",
+        "7 cups water",
+        "2 cups 1/2-inch cubes Italian bread, toasted lightly",
+        "4 teaspoons extra-virgin olive oil",
+        "1/4 cup freshly grated Parmesan",
+        "1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets \u00a0and remaining stems peeled and sliced thin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Cheese",
+        "Potato",
+        "Vegetable",
+        "Vegetarian",
+        "Quick & Easy",
+        "Parmesan",
+        "Broccoli",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Broccoli Potato Soup with Parmesan Croutons",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-potato-soup-with-parmesan-croutons-13490"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-potato-soup.json
new file mode 100644
index 000000000..f4188d95f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-potato-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large saucepan over medium heat, saut E the broccoli and onion in the butter or margarine, about 5 minutes, or until tender. Stir in the soup, milk, water, basil and pepper. Mix well and heat through, about 15 minutes. Add cheese and stir until melted."
+    ],
+    "ingredients": [
+        "2 cups broccoli florets",
+        "1 onion, sliced",
+        "1 tablespoon margarine",
+        "1 (10.75 ounce) can  condensed cream of potato soup",
+        "1 cup milk",
+        "1/2 cup water",
+        "3/4 teaspoon chopped fresh basil",
+        "1/4 teaspoon ground black pepper",
+        "1/3 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Potato Soup",
+    "url": "http://allrecipes.com/recipe/15169/broccoli-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-quiche-with-mashed-potato-cr.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-quiche-with-mashed-potato-cr.json
new file mode 100644
index 000000000..3065b1cd7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-quiche-with-mashed-potato-cr.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes; drain.  Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.",
+        "Mash the potatoes with milk and salt.  Brush a deep 9 inch pie dish with olive oil and press the potatoes in.  Brush with remaining olive oil.    Bake in preheated oven for 30 minutes or until lightly browned.",
+        "Arrange onions, broccoli and cheese in the potato crust.  Whisk together the eggs, milk, salt, pepper and nutmeg.  Pour over broccoli and cheese.",
+        "Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout.  Allow to cool for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "2 large potatoes, peeled",
+        "2 cups chopped fresh broccoli",
+        "1/4 cup milk",
+        "1/4 teaspoon salt",
+        "1 tablespoon olive oil",
+        "1/2 onion, chopped",
+        "1 cup shredded Cheddar cheese",
+        "3 eggs",
+        "1 cup milk",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Quiche with Mashed Potato Crust",
+    "url": "http://allrecipes.com/recipe/21329/broccoli-quiche-with-mashed-potato-cr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-quinoa-salad-with-buttermilk-dressing.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-quinoa-salad-with-buttermilk-dressing.json
new file mode 100644
index 000000000..e32ffef43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-quinoa-salad-with-buttermilk-dressing.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed.",
+        "Dressing can be made 5 days ahead. Cover and chill.",
+        "Stir together shallot and 2 Tbsp. buttermilk dressing in a small bowl and set aside.",
+        "Cook broccoli in a large pot of boiling salted water until crisp-tender, about 1 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel\u2013lined baking sheet.",
+        "Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain. Toss quinoa and 2 Tbsp. buttermilk dressing in a large bowl to coat; season with salt. Let cool.",
+        "Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed."
+    ],
+    "ingredients": [
+        "3/4 cup buttermilk",
+        "2 tablespoons olive oil",
+        "2 tablespoons vegetable oil",
+        "1 tablespoon finely grated lemon zest",
+        "1 tablespoon fresh lemon juice",
+        "1 teaspoon unseasoned rice vinegar",
+        "Pinch of freshly ground black pepper",
+        "1 teaspoon (or more) fine sea salt",
+        "1 shallot, finely chopped",
+        "2 small heads of broccoli, cut into bite-size florets",
+        "Kosher salt",
+        "1 cup white, red, or black quinoa",
+        "1/2 cup coarsely chopped parsley",
+        "1/4 cup coarsely chopped tarragon",
+        "1/4 cup coarsely chopped pistachios"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Broccoli",
+        "Quinoa",
+        "Herb",
+        "Healthy",
+        "Low Cholesterol",
+        "Pistachio",
+        "Kid-Friendly",
+        "Side",
+        "Salad",
+        "Buttermilk",
+        "Vegetable",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli-Quinoa Salad with Buttermilk Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-quinoa-salad-with-buttermilk-dressing"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe--garlic-and-smoked-mozzarella-pizza.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe--garlic-and-smoked-mozzarella-pizza.json
new file mode 100644
index 000000000..4084a96f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe--garlic-and-smoked-mozzarella-pizza.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "To make the dough, in a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. of water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.",
+        "Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.",
+        "Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. Unless you are doubling the recipe for the toppings and making two pizzas, place the second ball in a gallon-size sealable plastic bag and freeze for up to 2 months.",
+        "Place a pizza stone in the middle of the oven and preheat to 450\u00b0F (230\u00b0C). Once the oven has reached 450\u00b0F (230\u00b0C), let the stone continue to heat for 15 to 30 minutes longer, without opening the door.",
+        "Bring a saucepan of water to a boil over high heat. Add the broccoli rabe and cook until the stems are crisp-tender, about 3 minutes. Drain well and let cool. When cool enough to handle, cut into 2-inch (5-cm) pieces. Set aside.",
+        "In a fry pan over medium-high heat, warm the olive oil. Add the garlic and red pepper flakes and saut\u00e9 just until the garlic begins to soften but not brown, about 1 minute. Add the chopped broccoli rabe and stir to coat each piece with the oil. Season to taste with salt and black pepper and stir in the lemon juice. Remove from the heat and set aside.",
+        "On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch (30-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough round and top with the cheese. Distribute the broccoli rabe evenly around the pizza. Brush the outside edge of the dough with olive oil and season the whole pizza lightly with salt and black pepper.",
+        "Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10 to 12 minutes, or until the crust is golden brown. Using the peel, transfer the pizza to a cutting board. Let cool for a few minutes, then slice and serve immediately. Serves 4.",
+        "Adapted from Williams-Sonoma",
+        "Pizza Night",
+        ", by Kate McMillan (Weldon Owen, 2014)"
+    ],
+    "ingredients": [
+        "3 1/3 cups (17 oz./530 g) all-purpose flour, plus more for dusting",
+        "1/4 cup (1 1/2 oz./45 g) whole-wheat flour",
+        "1 package (2 1/2 tsp.) quick-rise yeast",
+        "1 Tbs. sugar",
+        "1 Tbs. kosher salt",
+        "1 1/4 cups (10 fl. oz./310 ml) warm water (110\u00b0F/43\u00b0C), plus more as needed",
+        "2 Tbs. olive oil, plus more as needed",
+        "1 small bunch broccoli rabe, thick stems trimmed",
+        "2 Tbs. olive oil, plus more for brushing",
+        "6 garlic cloves, thinly sliced",
+        "1/4 tsp. red pepper flakes, or to taste",
+        "Kosher salt and freshly ground black pepper",
+        "Juice of 1/2 lemon",
+        "1 cup (8 fl. oz./250 ml) tomato sauce",
+        "2 cups (8 oz./250 g) shredded smoked mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Broccoli Rabe, Garlic and Smoked Mozzarella Pizza",
+    "url": "http://www.williams-sonoma.com/recipe/broccoli-rabe--garlic-and-smoked-mozzarella-pizza.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-102283.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-102283.json
new file mode 100644
index 000000000..428435fbc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-102283.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Cook broccoli rabe in boiling salted water until just tender, about 4 minutes. Drain and season with salt and pepper."
+    ],
+    "ingredients": [
+        "1/2 bunch broccoli rabe (5 ounces), hollow stems trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Leafy Green",
+        "Vegetable",
+        "Side",
+        "Low Fat",
+        "Vegetarian",
+        "Low Cal",
+        "Dinner",
+        "Healthy",
+        "Vegan",
+        "Broccoli Rabe",
+        "Gourmet",
+        "Fat Free",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli Rabe",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-102283"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-butternut-squash-15838.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-butternut-squash-15838.json
new file mode 100644
index 000000000..6e6bc9ec6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-butternut-squash-15838.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "With a vegetable peeler or paring knife peel squash. Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces.",
+        "In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and add vegetables and salt to taste, stirring to coat with oil. Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender. Remove lid and cook vegetables over moderately high heat, stirring occasionally, until liquid is evaporated and vegetables begin to brown, about 3 minutes more."
+    ],
+    "ingredients": [
+        "1/2 small butternut squash (about 1 1/2 pounds)",
+        "1 medium red onion",
+        "6 ounces broccoli rabe (about 1/2 bunch)",
+        "2 tablespoons olive oil",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Vegetarian",
+        "Quick & Easy",
+        "Butternut Squash",
+        "Fall",
+        "Healthy",
+        "Vegan",
+        "Broccoli Rabe",
+        "Gourmet",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli Rabe and Butternut Squash",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-and-butternut-squash-15838"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-chick-pea-pita-pizzas-11094.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-chick-pea-pita-pizzas-11094.json
new file mode 100644
index 000000000..75d41c4e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-chick-pea-pita-pizzas-11094.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.",
+        "Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.",
+        "Spread rough sides of pita with chick-pea pur\u00e9e and top with broccoli rabe and Parmesan.",
+        "Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden."
+    ],
+    "ingredients": [
+        "2 large garlic cloves, sliced thin",
+        "1/4 cup extra-virgin olive oil",
+        "a 19-ounce can chick-peas, rinsed and drained",
+        "1/2 cup water",
+        "1 large bunch broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups)",
+        "1/2 teaspoon dried hot red pepper flakes",
+        "three 6-inch pita loaves, halved horizontally to form 6 rounds",
+        "1/2 cup freshly grated Parmesan cheese (about 2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Leafy Green",
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Chickpea",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broccoli Rabe and Chick-Pea Pita Pizzas",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-and-chick-pea-pita-pizzas-11094"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-provolone-grinders-388710.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-provolone-grinders-388710.json
new file mode 100644
index 000000000..9807d96a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-provolone-grinders-388710.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Heat 3 tablespoons oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 tablespoons oil. Process until smooth. Season with salt and pepper.",
+        "Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.",
+        "Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2-3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4-5 minutes. Add remaining 1/4 cup oil and 3 tablespoons lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.",
+        "Arrange racks in top and bottom thirds of oven; preheat to 400\u00b0F. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean pur\u00e9e on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7-10 minutes. Top, slice, and serve."
+    ],
+    "ingredients": [
+        "6 tablespoons olive oil, divided",
+        "3 garlic cloves, thinly sliced",
+        "1/2 teaspoon crushed red pepper flakes",
+        "1 15-ounce can cannellini (white kidney) beans with liquid",
+        "Kosher salt, freshly ground pepper",
+        "4 bunches broccoli rabe (rapini, 4-5 pounds), ends trimmed",
+        "Kosher salt",
+        "1/2 cup olive oil, divided, plus more",
+        "1 head of garlic, cloves peeled and thinly sliced",
+        "1 1/2 teaspoons crushed red pepper flakes",
+        "3 tablespoons (or more) fresh lemon juice",
+        "Freshly ground black pepper",
+        "8 6\"-8\"-long French rolls, split lengthwise",
+        "8 ounces thinly sliced provolone piccante or other aged provolone cheese",
+        "1 Fresno chile or red jalape\u00f1o, seeded, very thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Cheese",
+        "Super Bowl",
+        "Vegetarian",
+        "Low Cal",
+        "Lunch",
+        "Hot Pepper",
+        "Tailgating",
+        "Poker/Game Night",
+        "Broccoli Rabe",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broccoli Rabe and Provolone Grinders",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-and-provolone-grinders-388710"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-red-bell-pepper-frittata-108553.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-red-bell-pepper-frittata-108553.json
new file mode 100644
index 000000000..45bc402eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-red-bell-pepper-frittata-108553.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat broiler. Heat oil in large ovenproof skillet over high heat. Saut\u00e9 bell pepper and onion until soft, about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.",
+        "Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour egg mixture over. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 red bell pepper, thinly sliced",
+        "1 medium onion, thinly sliced",
+        "1 small bunch broccoli rabe, cut into 1 1/2-inch pieces",
+        "4 large garlic cloves, thinly sliced",
+        "8 large eggs",
+        "3 tablespoons chopped fresh oregano",
+        "1 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/8 teaspoon cayenne pepper",
+        "1 cup (packed) shredded sharp provolone cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Egg",
+        "Garlic",
+        "Onion",
+        "Pepper",
+        "Breakfast",
+        "Brunch",
+        "Broil",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Quick & Easy",
+        "Oregano",
+        "Broccoli Rabe"
+    ],
+    "title": "Broccoli Rabe and Red Bell Pepper Frittata",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-and-red-bell-pepper-frittata-108553"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-sausage.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-sausage.json
new file mode 100644
index 000000000..99e06b71e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-and-sausage.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.",
+        "Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.",
+        "Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving."
+    ],
+    "ingredients": [
+        "1 bunch broccoli rabe, trimmed",
+        "1 tablespoon salt",
+        "6 tablespoons extra virgin olive oil",
+        "1 pound fennel sausage links, cut into pieces",
+        "2 cloves garlic, chopped",
+        "1/4 cup fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Rabe and Sausage",
+    "url": "http://allrecipes.com/recipe/33666/broccoli-rabe-and-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-black-olive-and-smoked-mozzarella-pizza-15155.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-black-olive-and-smoked-mozzarella-pizza-15155.json
new file mode 100644
index 000000000..22195f83d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-black-olive-and-smoked-mozzarella-pizza-15155.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Line a baking sheet with parchment paper. On a lightly floured surface unfold pastry sheet and gently roll out to a 14- by 12-inch rectangle. Transfer pastry to baking sheet and prick all over with a fork. Chill pastry, covered, at least 30 minutes and up to 1 day.",
+        "Preheat oven to 400\u00b0F.",
+        "Have ready a bowl of ice and cold water. Trim 1 inch from bottoms of broccoli rabe stems. In a saucepan of boiling salted water blanch broccoli rabe 30 seconds and transfer with tongs to ice water to stop cooking. Drain broccoli rabe well in a colander and pat dry. Cut broccoli rabe into 1/2-inch pieces and transfer to a bowl. Pit and chop olives. Mince garlic. Add olives, garlic, lemon juice, and salt and pepper to taste to broccoli rabe and toss well. Into another bowl coarsely grate mozzarella and chill, covered.",
+        "Bake pastry in middle of oven until golden, 15 to 20 minutes. Sprinkle cheese evenly over pastry, leaving a 1/2-inch border on all sides. Spread broccoli rabe mixture evenly on top of cheese and bake in middle of oven 10 minutes, or until heated through. Drizzle oil over pizza.",
+        "Cut pizza into serving pieces."
+    ],
+    "ingredients": [
+        "1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed",
+        "1/2 pound broccoli rabe",
+        "1/3 cup drained Kalamata or other brine-cured black olives",
+        "2 garlic cloves",
+        "1 tablespoon fresh lemon juice",
+        "6 ounces smoked mozzarella",
+        "1 tablespoon extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Olive",
+        "Bake",
+        "Cocktail Party",
+        "Mozzarella",
+        "Phyllo/Puff Pastry Dough",
+        "Broccoli Rabe",
+        "Gourmet"
+    ],
+    "title": "Broccoli Rabe, Black Olive, and Smoked Mozzarella Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-black-olive-and-smoked-mozzarella-pizza-15155"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-crostini-51250240.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-crostini-51250240.json
new file mode 100644
index 000000000..4b0920a59
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-crostini-51250240.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Put bread, brushed with 2 tablespoons oil and seasoned with salt and pepper, on a baking sheet. Broil 2 minutes per side. Rub with cut garlic.",
+        "Cook broccoli rabe in boiling salted water until tender, 5 to 6 minutes. Drain well. Wipe pot.",
+        "Cook garlic and pepper flakes in remaining 1/4 cup oil over medium heat, stirring, 2 minutes. Add broccoli rabe, 3 tablespoons water, and salt and cook, covered, stirring occasionally, 2 minutes.",
+        "Spoon topping onto each toast."
+    ],
+    "ingredients": [
+        "16 1/3\u00bf-thick slices from a 10\u00bf-long Italian loaf",
+        "2 tablespoons plus 1/4 cup olive oil, divided",
+        "Salt",
+        "Freshly ground black pepper",
+        "3 garlic cloves, 1 halved, 2 thinly sliced",
+        "1 pound broccoli rabe, tough ends discarded, remainder chopped",
+        "1/8 teaspoon crushed red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Garlic",
+        "Appetizer",
+        "Broccoli Rabe",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broccoli Rabe Crostini",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-crostini-51250240"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-pasta-with-golden-garlic-51237060.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-pasta-with-golden-garlic-51237060.json
new file mode 100644
index 000000000..701e0d73f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-pasta-with-golden-garlic-51237060.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring a 6- to 8-quart pasta pot of water to a rolling boil and season generously with salt.",
+        "Meanwhile, peel the garlic cloves, leaving them whole, then cut them lengthwise into thin slices. Cook the garlic slices in the olive oil in a heavy skillet over medium heat, stirring occasionally, until the oil bubbles, then reduce the heat to medium-low and cook the garlic slowly, stirring occasionally, until pale golden, 5 to 6 minutes. Stir in the red pepper and remove the pan from the heat (the garlic will continue to cook in the residual heat).",
+        "Add the pasta to the boiling salted water and cook it, stirring once or twice in the beginning, according to the package instructions. About 4 to 5 minutes before the pasta is done (depending on how tender your broccoli rabe is), stir in the broccoli rabe and continue to boil the mixture, uncovered, until the pasta is al dente and the broccoli rabe is tender.",
+        "Drain the pasta mixture in a colander and transfer it to a large serving bowl. Spoon the garlic/oil mixture over the pasta and drizzle it with additional olive oil to taste."
+    ],
+    "ingredients": [
+        "1 large head of garlic, separated into cloves",
+        "1/3 cup extra-virgin olive oil, plus additional for drizzling",
+        "1/4 teaspoon crushed red pepper",
+        "8 ounces corkscrew or gemelli pasta",
+        "1 pound broccoli rabe, lower coarse stems discarded and remainder cut crosswise into 2-inch strips",
+        "Accompaniment: grated Parmigiano-Reggiano"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Pasta",
+        "Broccoli Rabe"
+    ],
+    "title": "Broccoli Rabe Pasta with Golden Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-pasta-with-golden-garlic-51237060"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-bulgur-and-walnuts-241334.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-bulgur-and-walnuts-241334.json
new file mode 100644
index 000000000..975b5920c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-bulgur-and-walnuts-241334.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Place bulgur in medium bowl; pour 2 1/2 cups boiling water over. Stir once and let stand until just tender, about 20 minutes. Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.",
+        "Cook broccoli rabe in boiling salted water until crisp-tender, 2 minutes. Using tongs, transfer to bowl of ice water and cool. Drain; cut into 1-inch pieces and set aside.",
+        "Meanwhile, heat oil in large skillet over medium-high heat. Add shallots; saut\u00e9 until soft, about 2 minutes. Add walnuts; saut\u00e9 until fragrant, about 2 minutes. Add broccoli rabe and bulgur; sprinkle with salt and pepper. Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls. Stir in lemon juice; season with salt and pepper. Toss in half of Parmesan. Pass remaining cheese separately.",
+        "*Also called cracked wheat; available at supermarkets and natural foods stores."
+    ],
+    "ingredients": [
+        "1 cup medium-grind bulgur*",
+        "2 1/2 cups boiling water",
+        "1 1/2 pounds broccoli rabe (rapini; 1 very large bunch), bottom 1 inch of stems trimmed",
+        "6 tablespoons extra-virgin olive oil",
+        "2 large shallots, minced (about 2/3 cup)",
+        "2/3 cup finely chopped walnuts",
+        "2 tablespoons fresh lemon juice",
+        "1 cup grated Parmesan cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Low Cal",
+        "High Fiber",
+        "Parmesan",
+        "Lemon",
+        "Walnut",
+        "Broccoli",
+        "Winter",
+        "Healthy",
+        "Bulgur",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli Rabe with Bulgur and Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-with-bulgur-and-walnuts-241334"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-garlic-and-pecorino-romano-cheese-100538.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-garlic-and-pecorino-romano-cheese-100538.json
new file mode 100644
index 000000000..75353f46d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-garlic-and-pecorino-romano-cheese-100538.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.)",
+        "Heat olive oil in heavy large skillet over medium heat. Add garlic and saut\u00e9 until fragrant, about 1 minute. Add broccoli rabe and saut\u00e9 until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over."
+    ],
+    "ingredients": [
+        "2 pounds broccoli rabe,* tough stems peeled",
+        "1/4 cup extra-virgin olive oil",
+        "5 garlic cloves, coarsely chopped",
+        "6 tablespoons freshly grated pecorino Romano cheese",
+        "*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Garlic",
+        "Side",
+        "Saut\u00e9",
+        "Low Carb",
+        "Vegetarian",
+        "Quick & Easy",
+        "Winter",
+        "Broccoli Rabe",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli Rabe with Garlic and Pecorino Romano Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-with-garlic-and-pecorino-romano-cheese-100538"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-melted-garlic-231097.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-melted-garlic-231097.json
new file mode 100644
index 000000000..2c8281973
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-melted-garlic-231097.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat olive oil in small saucepan over low heat. Add garlic and simmer until garlic is very tender, about 10 minutes (do not brown). Remove from heat; stir in dried crushed red pepper. (Melted garlic can be made 1 day ahead. Cover and chill. Rewarm before continuing.)",
+        "Cook broccoli rabe in very large pot of boiling salted water until tender, about 5 minutes. Drain well. Toss with melted garlic and oil. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "3/4 cup extra-virgin olive oil",
+        "20 large garlic cloves, peeled, thinly sliced",
+        "1 teaspoon dried crushed red pepper",
+        "4 pounds broccoli rabe (rapini), thick stems trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Leafy Green",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Broccoli Rabe",
+        "Simmer",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli Rabe with Melted Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-with-melted-garlic-231097"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-pine-nuts-and-raisins-233098.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-pine-nuts-and-raisins-233098.json
new file mode 100644
index 000000000..27b44ee1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-pine-nuts-and-raisins-233098.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and saut\u00e9 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/4 cup pine nuts",
+        "1 garlic clove, minced",
+        "Two 2- to 2 1/2-pound bunches broccoli rabe, leaves and woody stems removed",
+        "1/3 cup dry sherry or white wine",
+        "1/4 cup golden raisins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Side",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Low Cal",
+        "Wheat/Gluten-Free",
+        "Raisin",
+        "Pine Nut",
+        "Broccoli Rabe"
+    ],
+    "title": "Broccoli Rabe with Pine Nuts and Raisins",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-with-pine-nuts-and-raisins-233098"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-portobello-mushroo.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-portobello-mushroo.json
new file mode 100644
index 000000000..9ad3929be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-portobello-mushroo.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.",
+        "Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve."
+    ],
+    "ingredients": [
+        "1/2 cup extra-virgin olive oil",
+        "3 cloves garlic, minced",
+        "1/2 cup red onion, chopped",
+        "3 sprigs fresh thyme, chopped",
+        "2 portobello mushroom caps, cut into 1/4-inch pieces",
+        "sea salt and freshly ground black pepper to taste",
+        "2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces",
+        "1/4 cup grated Parmesan cheese, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Rabe with Portobello Mushroom",
+    "url": "http://allrecipes.com/recipe/215940/broccoli-rabe-with-portobello-mushroo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-roasted-peppers.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-roasted-peppers.json
new file mode 100644
index 000000000..26d0738fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-roasted-peppers.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.",
+        "Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve."
+    ],
+    "ingredients": [
+        "1 bunch broccoli rabe, trimmed",
+        "3 tablespoons extra-virgin olive oil",
+        "5 cloves garlic, sliced",
+        "2 roasted red peppers, drained and chopped",
+        "1 tablespoon fresh lemon juice",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Rabe with Roasted Peppers",
+    "url": "http://allrecipes.com/recipe/217975/broccoli-rabe-with-roasted-peppers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-sausage.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-sausage.json
new file mode 100644
index 000000000..7a3d9e7ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-sausage.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Fill a large pot with chicken broth and 1 cup water; add broccoli rabe. Bring to a boil and cook until nearly tender, about 5 minutes. Drain.",
+        "Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage; cook, stirring to break into small pieces, until crumbly and browned, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add broccoli rabe, remaining 1 tablespoon olive oil, red pepper flakes, salt, and pepper. Cook until broccoli rabe is tender, about 3 minutes more."
+    ],
+    "ingredients": [
+        "2 cups chicken broth",
+        "1 bunch broccoli rabe, trimmed",
+        "2 tablespoons extra-virgin olive oil, divided",
+        "4 (3.5 ounce) links hot Italian sausage, casings removed",
+        "2 cloves garlic",
+        "1 dash red pepper flakes",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Rabe with Sausage",
+    "url": "http://allrecipes.com/recipe/246658/broccoli-rabe-with-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-sweet-italian-sausage-351164.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-sweet-italian-sausage-351164.json
new file mode 100644
index 000000000..7029d71c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rabe-with-sweet-italian-sausage-351164.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Cut broccoli rabe into 3-inch-long pieces. Cook in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until tender, about 5 minutes. Drain, then rinse under cold water to stop cooking. Squeeze out excess water from handfuls of broccoli rabe.",
+        "Meanwhile, preheat broiler.",
+        "Broil sausage in a 4-sided sheet pan 3 to 4 inches from heat, turning occasionally, until cooked through, about 5 minutes. Keep warm, covered.",
+        "While sausage broils, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring, until fragrant but not browned, about 1 minute.",
+        "Separate broccoli rabe, then saut\u00e9 in garlic oil until coated with oil and heated through, about 4 minutes. Stir in sausage."
+    ],
+    "ingredients": [
+        "3 pounds broccoli rabe (about 3 medium bunches), trimmed",
+        "1 1/2 pounds sweet Italian sausage links, cut into 1-inch pieces",
+        "5 tablespoons extra-virgin olive oil",
+        "5 garlic cloves, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Side",
+        "Quick & Easy",
+        "Dinner",
+        "Sausage",
+        "Family Reunion",
+        "Potluck",
+        "Broccoli Rabe",
+        "Gourmet",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Broccoli Rabe with Sweet Italian Sausage",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-with-sweet-italian-sausage-351164"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-raisin-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-raisin-salad.json
new file mode 100644
index 000000000..91504fe15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-raisin-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon.",
+        "Mix broccoli, bacon, red onion, and raisins in a bowl.",
+        "Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "6 cups chopped broccoli",
+        "1 small red onion, finely chopped",
+        "1 cup raisins",
+        "1 cup mayonnaise",
+        "1/2 cup white sugar",
+        "2 tablespoons white vinegar",
+        "1 (3 ounce) package sunflower seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Raisin Salad",
+    "url": "http://allrecipes.com/recipe/232432/broccoli-raisin-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-red-pepper-and-cheddar-chowder-105893.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-red-pepper-and-cheddar-chowder-105893.json
new file mode 100644
index 000000000..97758b1e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-red-pepper-and-cheddar-chowder-105893.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.",
+        "Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.",
+        "Pur\u00e9e about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 small head broccoli (1/2 pound)",
+        "1 large boiling potato (1/2 pound)",
+        "1 large onion, chopped",
+        "1 red bell pepper, cut into 1/2-inch pieces",
+        "l large garlic clove, finely chopped",
+        "2 tablespoons unsalted butter",
+        "1 teaspoon ground cumin",
+        "1 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1/2 teaspoon dry mustard",
+        "2 tablespoons all-purpose flour",
+        "3/4 cup heavy cream",
+        "6 oz sharp Cheddar, coarsely grated (1 1/2 cups)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Cheese",
+        "Vegetable",
+        "Vegetarian",
+        "Lunch",
+        "Cheddar",
+        "Broccoli",
+        "Bell Pepper",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Broccoli, Red Pepper, and Cheddar Chowder",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-red-pepper-and-cheddar-chowder-105893"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rice-casserole-by-minute.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rice-casserole-by-minute.json
new file mode 100644
index 000000000..fcd947803
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rice-casserole-by-minute.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.",
+        "Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.",
+        "Bake 30 to 35 minutes or until heated through."
+    ],
+    "ingredients": [
+        "1/2 cup onion, chopped",
+        "2 tablespoons butter or margarine, divided",
+        "2 cups cooked Minute\u00ae White Rice",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (10 ounce) package frozen chopped broccoli, cooked, well drained",
+        "1 cup cheese dip",
+        "1/2 cup fresh bread cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Rice Casserole by Minute\u00ae Rice",
+    "url": "http://allrecipes.com/recipe/229434/broccoli-rice-casserole-by-minute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rice-casserole.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rice-casserole.json
new file mode 100644
index 000000000..91b64bce1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rice-casserole.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.",
+        "Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.",
+        "In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.",
+        "Bake in the preheated oven for 45 minutes, until bubbly and lightly brown."
+    ],
+    "ingredients": [
+        "2 (10 ounce) packages frozen chopped broccoli",
+        "3 cups instant rice",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 1/4 cups water",
+        "1 (16 ounce) package processed American cheese, cubed",
+        "1 tablespoon butter",
+        "1 bunch celery, chopped",
+        "1 large onion, chopped",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Rice Casserole",
+    "url": "http://allrecipes.com/recipe/18253/broccoli-rice-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-rice-cheese-and-chicken-c.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-rice-cheese-and-chicken-c.json
new file mode 100644
index 000000000..41b77bff0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-rice-cheese-and-chicken-c.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.",
+        "In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.",
+        "Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "2 cups uncooked instant rice",
+        "2 (10 ounce) cans chunk chicken, drained",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1/4 cup butter",
+        "1 cup milk",
+        "1 (16 ounce) package frozen chopped broccoli",
+        "1 small white onion, chopped",
+        "1 pound processed cheese food"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli, Rice, Cheese, and Chicken Casserole",
+    "url": "http://allrecipes.com/recipe/25490/broccoli-rice-cheese-and-chicken-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-risotto-with-cream-and-lemon.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-risotto-with-cream-and-lemon.json
new file mode 100644
index 000000000..f791f8bbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-risotto-with-cream-and-lemon.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.",
+        "Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "3 tablespoons butter",
+        "1/2 large sweet onion, finely chopped",
+        "4 cloves garlic, chopped",
+        "1 1/2 cups Arborio rice",
+        "1/2 cup dry white wine (such as Sauvignon Blanc)",
+        "2 tablespoons lemon juice",
+        "5 cups hot chicken broth",
+        "1 cup heavy cream",
+        "3 cups cooked broccoli florets",
+        "2 tablespoons chopped fresh chives",
+        "1 tablespoon grated Parmesan cheese",
+        "1 1/2 tablespoons grated Asiago cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Risotto with Cream and Lemon",
+    "url": "http://allrecipes.com/recipe/166138/broccoli-risotto-with-cream-and-lemon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-from-voskos.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-from-voskos.json
new file mode 100644
index 000000000..563394fb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-from-voskos.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the VOSKOS(R) Nonfat Blueberry Greek Yogurt, dried blueberries, red onion, and vinegar in a bowl. Add broccoli and stir to coat. Cover and chill for 2 to 24 hours. Before serving stir in the almonds and bacon."
+    ],
+    "ingredients": [
+        "1 (5.3 ounce) container VOSKOS\u00ae Nonfat Blueberry Greek Yogurt",
+        "1/4 cup dried blueberries",
+        "2 tablespoons finely chopped red onion",
+        "1 tablespoon rice vinegar",
+        "4 cups coarsely chopped fresh broccoli florets",
+        "1/4 cup sliced almonds, toasted*",
+        "2 slices low-fat, low-sodium bacon, crisp-cooked, drained, and crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Salad from VOSKOS\u00ae",
+    "url": "http://allrecipes.com/recipe/237935/broccoli-salad-from-voskos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-i.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-i.json
new file mode 100644
index 000000000..2d0c16403
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.",
+        "In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon.",
+        "In a small bowl, mix together mayonnaise, sugar, and red wine vinegar.  Toss with vegetables to coat. Cover, and chill until serving."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "4 cups broccoli florets",
+        "5 green onions, chopped",
+        "1/4 cup sunflower seeds",
+        "1/4 cup golden raisins",
+        "1 cup mayonnaise",
+        "1/2 cup white sugar",
+        "6 tablespoons red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Salad I",
+    "url": "http://allrecipes.com/recipe/14160/broccoli-salad-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-ii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-ii.json
new file mode 100644
index 000000000..a319bd98e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a large bowl, combine the bacon, broccoli, green onions, carrots and salt and pepper.",
+        "In a small bowl whisk together the mayonnaise and vinegar. Pour dressing over vegetables and toss to coat evenly. Chill for 1 hour before serving."
+    ],
+    "ingredients": [
+        "1/2 pound bacon",
+        "2 heads fresh broccoli, chopped",
+        "1 bunch green onions, chopped",
+        "1/2 cup shredded carrots",
+        "salt and pepper to taste",
+        "1 cup mayonnaise",
+        "1/2 cup distilled white vinegar",
+        "1/2 cup raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Salad II",
+    "url": "http://allrecipes.com/recipe/13748/broccoli-salad-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-iii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-iii.json
new file mode 100644
index 000000000..09bc21860
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-iii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "Prepare dressing by whisking together the sugar, salad dressing or mayonnaise and vinegar. Pour over broccoli, grapes, onion, turkey bacon and sunflower seeds. Toss until well coated,  refrigerate until chilled and serve."
+    ],
+    "ingredients": [
+        "1 head fresh broccoli, chopped",
+        "2 cups seedless grapes",
+        "1 onion, finely diced",
+        "12 slices turkey bacon",
+        "1 cup sunflower seeds",
+        "1/4 cup white sugar",
+        "1/2 cup mayonnaise",
+        "1 tablespoon white wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Salad III",
+    "url": "http://allrecipes.com/recipe/14306/broccoli-salad-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-iv.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-iv.json
new file mode 100644
index 000000000..5042889ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-iv.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.",
+        "In a small bowl, whisk together the creamy salad dressing and sugar. Pour over broccoli mixture and toss well to coat. Cover and refrigerate until chilled."
+    ],
+    "ingredients": [
+        "1/4 cup bacon bits",
+        "1 head fresh broccoli florets",
+        "1 cup shredded Cheddar cheese",
+        "1/2 cup raisins",
+        "1/2 cup hulled sunflower seeds",
+        "1 red onion, chopped",
+        "1 cup creamy salad dressing, e.g. Miracle Whip \u2122",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Salad IV",
+    "url": "http://allrecipes.com/recipe/16986/broccoli-salad-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-v.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-v.json
new file mode 100644
index 000000000..eaf9b363c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-v.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.",
+        "In a large bowl combine the broccoli, grapes and onions.",
+        "Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1 large head broccoli, cut into florets",
+        "1/2 cup red seedless grapes, halved",
+        "3 large green onions, chopped",
+        "2/3 cup creamy salad dressing",
+        "2 tablespoons tarragon vinegar",
+        "1/4 cup slivered almonds, toasted",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Salad V",
+    "url": "http://allrecipes.com/recipe/17347/broccoli-salad-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-with-margarita-dressin.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-with-margarita-dressin.json
new file mode 100644
index 000000000..37e7304c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-with-margarita-dressin.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix broccoli, romaine lettuce, grape tomatoes, mushrooms, and red onion in a large bowl with a lid.",
+        "Place olive oil, lime juice, honey, cilantro, cumin, salt, and black pepper in a blender; blend until smooth.",
+        "Pour lime dressing over vegetables; toss to combine.",
+        "Cover and refrigerate salad for at least 2 hours before topping with white Cheddar cheese and serving."
+    ],
+    "ingredients": [
+        "1 head broccoli, chopped",
+        "2 cups torn romaine lettuce",
+        "1 1/2 cups grape tomatoes",
+        "1 1/2 cups sliced baby portobello mushrooms",
+        "1 small red onion, sliced",
+        "1/4 cup extra-virgin olive oil",
+        "1/4 cup fresh lime juice",
+        "2 tablespoons honey",
+        "1 tablespoon chopped fresh cilantro",
+        "1 teaspoon ground cumin",
+        "salt and ground black pepper to taste",
+        "1/4 cup shredded white Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Salad with Margarita Dressing",
+    "url": "http://allrecipes.com/recipe/221064/broccoli-salad-with-margarita-dressin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-with-red-grapes-bacon.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-with-red-grapes-bacon.json
new file mode 100644
index 000000000..374fc4553
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad-with-red-grapes-bacon.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.",
+        "Combine broccoli, onion, and grapes in a bowl.",
+        "Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.",
+        "Sprinkle bacon-sunflower seed mixture over salad before serving; mix well."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1/3 cup sunflower seed kernels",
+        "1 large head broccoli, cut into bite-size pieces",
+        "1/3 cup diced red onion",
+        "1 cup seedless red grapes, halved",
+        "1 cup mayonnaise",
+        "3 tablespoons apple cider vinegar",
+        "2 tablespoons white sugar",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds",
+    "url": "http://allrecipes.com/recipe/232720/broccoli-salad-with-red-grapes-bacon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad.json
new file mode 100644
index 000000000..c50678508
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine the broccoli, onions, raisins, and sunflower seeds.",
+        "In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat."
+    ],
+    "ingredients": [
+        "4 cups fresh broccoli florets",
+        "1/4 cup red onion, finely diced",
+        "3 tablespoons raisins",
+        "2 tablespoons dry roasted sunflower seeds",
+        "1/4 cup plain yogurt",
+        "2 tablespoons orange juice",
+        "1 tablespoon fat-free mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Salad",
+    "url": "http://allrecipes.com/recipe/9083/broccoli-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-sauteed-in-wine-and-garlic-350698.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-sauteed-in-wine-and-garlic-350698.json
new file mode 100644
index 000000000..20f1c1fcd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-sauteed-in-wine-and-garlic-350698.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "1. In a 10- to 12-inch saut\u00e9 pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately."
+    ],
+    "ingredients": [
+        "6 tablespoons extra-virgin olive oil",
+        "4 cloves garlic, thinly sliced",
+        "3 pounds broccoli, cut into spears",
+        "1 cup Frascati or other dry white wine",
+        "1 tablespoon hot red pepper flakes",
+        "Grated zest of 1 lemon",
+        "Grated zest of 1 orange"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Wine",
+        "Garlic",
+        "Side",
+        "Saut\u00e9",
+        "Christmas",
+        "Dinner",
+        "Broccoli",
+        "Christmas Eve",
+        "Potluck",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broccoli Saut\u00e9ed in Wine and Garlic (*Broccoli al Frascati*)",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-sauteed-in-wine-and-garlic-350698"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-slaw-with-miso-ginger-dressing-56389809.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-slaw-with-miso-ginger-dressing-56389809.json
new file mode 100644
index 000000000..c72abdb0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-slaw-with-miso-ginger-dressing-56389809.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.",
+        "Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.",
+        "Slaw can be made and chilled for up to 8 hours."
+    ],
+    "ingredients": [
+        "1 bunch broccoli (about 1 1/2 pounds), stems peeled, heads coarsely chopped",
+        "2 medium carrots (about 3 ounces), peeled",
+        "1/3 cup white miso paste",
+        "1/2 teaspoon finely grated orange zest",
+        "1/4 cup fresh orange juice",
+        "2 tablespoons finely grated peeled ginger",
+        "2 tablespoons unseasoned rice vinegar",
+        "1 tablespoon toasted sesame oil",
+        "1/4 cup chopped fresh cilantro",
+        "1/4 cup chopped fresh mint",
+        "1/4 cup chopped fresh Thai or regular basil",
+        "2 scallions, trimmed, thinly sliced",
+        "1/4 cup unsweetened coconut flakes, toasted, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Ginger",
+        "Side",
+        "Low Fat",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Coconut",
+        "Mint",
+        "Basil",
+        "Broccoli",
+        "Carrot",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan",
+        "Cilantro",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli Slaw with Miso-Ginger Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-slaw-with-miso-ginger-dressing-56389809"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-slaw.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-slaw.json
new file mode 100644
index 000000000..d80011eac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-slaw.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper.  Mix well, cover and refrigerate until ready to serve."
+    ],
+    "ingredients": [
+        "2 (16 ounce) packages broccoli coleslaw mix",
+        "1 (16 ounce) bottle cole slaw dressing",
+        "1 (8 ounce) package sweetened dried cranberries",
+        "2 cups pistachio nuts",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Slaw",
+    "url": "http://allrecipes.com/recipe/20941/broccoli-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-souffle.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-souffle.json
new file mode 100644
index 000000000..a16fdad8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-souffle.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.",
+        "Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.",
+        "Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.",
+        "Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more."
+    ],
+    "ingredients": [
+        "1 (14 ounce) bag frozen chopped broccoli, thawed",
+        "1/4 cup margarine",
+        "1/4 cup all-purpose flour",
+        "1 cup milk",
+        "3 eggs, beaten",
+        "2/3 cup mayonnaise",
+        "3 tablespoons chopped onion",
+        "salt and ground black pepper to taste",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Souffle",
+    "url": "http://allrecipes.com/recipe/244514/broccoli-souffle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-au-gratin.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-au-gratin.json
new file mode 100644
index 000000000..b875c9d58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-au-gratin.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.",
+        "Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.",
+        "Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.",
+        "Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.",
+        "Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.",
+        "Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.",
+        "Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter, divided",
+        "1 large onion, diced",
+        "3 cloves garlic, minced",
+        "5 cups vegetable broth, or more to taste",
+        "2 pounds broccoli, trimmed",
+        "1/2 cup heavy whipping cream",
+        "2 teaspoons kosher salt, or more to taste",
+        "freshly ground black pepper to taste",
+        "1 pinch freshly grated nutmeg",
+        "1 pinch ground cayenne pepper, or to taste",
+        "3 slices country white bread, halved crosswise",
+        "3 cups shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Soup au Gratin",
+    "url": "http://allrecipes.com/recipe/256887/broccoli-soup-au-gratin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-ii.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-ii.json
new file mode 100644
index 000000000..598df9a25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat oil in a large pot over medium heat, and saute garlic 1 minute. Mix in broccoli, and cook 5 minutes. Pour in broth, and stir in rice. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.",
+        "Strain the broccoli and cooked rice from the soup, and place in a blender with 1 cup of the soup liquid. Blend until smooth. Return to pot. Serve with Cheddar cheese."
+    ],
+    "ingredients": [
+        "3 tablespoons extra virgin olive oil",
+        "1 clove garlic, crushed",
+        "1 head broccoli, chopped",
+        "1 (32 fluid ounce) container chicken broth",
+        "1/2 cup uncooked white rice",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Soup II",
+    "url": "http://allrecipes.com/recipe/77031/broccoli-soup-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-recipe.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-recipe.json
new file mode 100644
index 000000000..4ef7d7a9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-recipe.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.",
+        "Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.",
+        "Serve with optional toppings.",
+        "Copyright 2003 Television Food Network, G.P. All rights reserved",
+        "Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon ."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter or olive oil",
+        "1 medium onion, sliced",
+        "1 clove garlic, smashed",
+        "1 russet potato, peeled and diced",
+        "Pinch dried thyme leaves",
+        "1/2 teaspoon kosher salt, plus more as needed",
+        "4 cups chicken broth, homemade or low-sodium canned",
+        "1 (16-ounce) package frozen broccoli, thawed",
+        "2 to 4 tablespoons cream or half-and-half, optional",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Easy Main Dish Recipes",
+        "Main Dish Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Cheesy Potatoes",
+        "Cheese",
+        "Potato",
+        "Vegetable",
+        "Broccoli Soup",
+        "Vegetable Soup",
+        "Broccoli",
+        "Soup",
+        "Potato Soup",
+        "Dairy Recipes",
+        "Cheddar",
+        "Pureeing Recipes"
+    ],
+    "title": "Broccoli Soup",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-soup-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-with-cheddar-cheese-104692.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-with-cheddar-cheese-104692.json
new file mode 100644
index 000000000..f753bc95c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup-with-cheddar-cheese-104692.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; saut\u00e9 until onion is translucent, about 6 minutes. Add garlic and tarragon; saut\u00e9 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.",
+        "Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes."
+    ],
+    "ingredients": [
+        "6 tablespoons (3/4 stick) butter, room temperature",
+        "2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces",
+        "1 large onion, chopped",
+        "2 garlic cloves, minced",
+        "1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried",
+        "6 1/2 cups chicken stock or canned low-salt chicken broth",
+        "1 cup whipping cream",
+        "3 tablespoons all purpose flour",
+        "2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Appetizer",
+        "Broil",
+        "Kid-Friendly",
+        "Dinner",
+        "Lunch",
+        "Cheddar",
+        "Broccoli",
+        "Winter",
+        "Simmer",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Broccoli Soup with Cheddar Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-soup-with-cheddar-cheese-104692"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-soup.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup.json
new file mode 100644
index 000000000..7b9f2d0ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.",
+        "With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 large onion, chopped",
+        "3 cloves garlic, peeled and chopped",
+        "2 (10 ounce) packages chopped frozen broccoli, thawed",
+        "1 potato, peeled and chopped",
+        "4 cups chicken broth",
+        "1/4 teaspoon ground nutmeg",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Soup",
+    "url": "http://allrecipes.com/recipe/46347/broccoli-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-spaghetti-soup.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-spaghetti-soup.json
new file mode 100644
index 000000000..02fcaa483
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-spaghetti-soup.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil.  Stir in broccoli and salt and cook until just tender.  Break up spaghettini and stir into the pot.  Cook 8 to 10 minutes more, until pasta is al dente.  Serve in bowls topped with a tablespoon of olive and some freshly ground pepper."
+    ],
+    "ingredients": [
+        "1 head broccoli, chopped",
+        "1 pinch salt",
+        "1 (8 ounce) package spaghettini",
+        "1/4 cup olive oil",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Spaghetti Soup",
+    "url": "http://allrecipes.com/recipe/25756/broccoli-spaghetti-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-squares.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-squares.json
new file mode 100644
index 000000000..5204b36cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-squares.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a medium baking sheet.",
+        "Arrange the dinner roll dough in 4 rectangles on the baking sheet.",
+        "Bake in the preheated oven 12 minutes, or until golden brown. Remove from heat and allow to cool completely.",
+        "In a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. Spread evenly on the crescent rolls. Sprinkle with broccoli and tomatoes. Top with Cheddar cheese and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4032&h=2111&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3808866.jpg",
+    "ingredients": [
+        "2 (8 ounce) packages refrigerated crescent roll dough",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 cup mayonnaise",
+        "1 (1 ounce) package dry Ranch-style dressing mix",
+        "1 head fresh broccoli, chopped",
+        "3   roma (plum) tomatoes, chopped",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Squares",
+    "url": "http://allrecipes.com/recipe/22697/broccoli-squares/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-strawberry-salad.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-strawberry-salad.json
new file mode 100644
index 000000000..996d37a41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-strawberry-salad.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl. Whisk mayonnaise, sugar, and vinegar together in another bowl until blended; pour over broccoli mixture. Sprinkle almonds over broccoli salad and gently toss to coat. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours."
+    ],
+    "ingredients": [
+        "8 cups fresh broccoli florets",
+        "2 cups fresh strawberries, quartered",
+        "1 (8 ounce) package Colby-Monterey Jack cheese, cut into 1/2-cubes",
+        "1 cup mayonnaise",
+        "2 tablespoons white sugar",
+        "1 teaspoon cider vinegar",
+        "1/4 cup sliced almonds, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Strawberry Salad",
+    "url": "http://allrecipes.com/recipe/238319/broccoli-strawberry-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-stuffing.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-stuffing.json
new file mode 100644
index 000000000..515b45756
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-stuffing.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Cook broccoli according to package instructions. Lightly grease a large baking dish.",
+        "In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise.",
+        "Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter over all.",
+        "Bake 30 minutes in the preheated oven, until bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "2 (16 ounce) packages frozen chopped broccoli",
+        "1 cup shredded Cheddar cheese",
+        "2 eggs, beaten",
+        "1 onion, minced",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1/2 cup mayonnaise",
+        "10 ounces dry bread stuffing mix",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Stuffing",
+    "url": "http://allrecipes.com/recipe/9084/broccoli-stuffing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-tofu-pitas.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-tofu-pitas.json
new file mode 100644
index 000000000..fc782f67b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-tofu-pitas.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a skillet over medium high heat, heat the tablespoon of oil. Fry broccoli in hot oil for 5 minutes, then stir in the tofu. Cook until broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with the salad dressing.",
+        "Cut pita bread in half and stuff each pocket with half of the mixture. Other types of dressing may be used in place of thousand island if desired."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4460707.jpg",
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 cup fresh broccoli florets",
+        "1 cup diced firm tofu",
+        "2 tablespoons thousand island dressing",
+        "1   pita bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Tofu Pitas",
+    "url": "http://allrecipes.com/recipe/20794/broccoli-tofu-pitas/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-turkey-bake.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-turkey-bake.json
new file mode 100644
index 000000000..5cb9d48bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-turkey-bake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a saucepan bring 2 cups water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes.",
+        "In a 9x13  inch baking dish combine turkey, broccoli, cheese and cooked rice.",
+        "In a small bowl combine crushed crackers and melted butter.  Spread over rice mixture.",
+        "Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy."
+    ],
+    "ingredients": [
+        "1 cup uncooked white rice",
+        "2 cups cooked, chopped turkey meat",
+        "1 (10 ounce) package frozen broccoli, thawed",
+        "1 cup shredded Cheddar cheese",
+        "1 (7 ounce) package whole wheat crackers, crushed",
+        "3 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli Turkey Bake",
+    "url": "http://allrecipes.com/recipe/23518/broccoli-turkey-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-walnut-soup.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-walnut-soup.json
new file mode 100644
index 000000000..267ba2c4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-walnut-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.",
+        "Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "2 cloves garlic, minced",
+        "1 onion, chopped",
+        "1 cup white wine",
+        "1 quart almond milk",
+        "2 teaspoons vegetarian chicken-flavored bouillon granules",
+        "1 small head broccoli, chopped",
+        "1/2 cup coarsely chopped walnuts",
+        "1 tablespoon honey",
+        "2 tablespoons soy sauce",
+        "2 tablespoons cornstarch",
+        "1/4 cup cold water",
+        "3 tablespoons toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli-Walnut Soup",
+    "url": "http://allrecipes.com/recipe/160362/broccoli-walnut-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-buttery-crumbs.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-buttery-crumbs.json
new file mode 100644
index 000000000..2d7e74e01
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-buttery-crumbs.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring a pot of salted water to a boil. Cook broccoli in boiling water until heated through, about 5 minutes; drain. Transfer broccoli to a casserole dish.",
+        "Pour about half the butter over the broccoli; season with seasoned salt. Top broccoli with croutons. Drizzle remaining butter over croutons.",
+        "Bake in preheated oven until hot and croutons are lightly browned, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 (14 ounce) bags frozen broccoli florets",
+        "1 cup melted butter, divided",
+        "1 teaspoon seasoned salt",
+        "2 cups croutons"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli with Buttery Crumbs",
+    "url": "http://allrecipes.com/recipe/232972/broccoli-with-buttery-crumbs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-cheddar-vinaigrette-12727.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-cheddar-vinaigrette-12727.json
new file mode 100644
index 000000000..10a2beeb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-cheddar-vinaigrette-12727.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a blender blend together the oil, the vinegar, the water, the Tabasco, the Cheddar, and salt and pepper to taste until the vinaigrette is smooth. In a small saucepan bring 1 inch of water to a boil and in it cook the broccoli, covered, over high heat for 4 to 5 minutes, or until it is crisp-tender. Drain the broccoli well and serve it topped with the vinaigrette."
+    ],
+    "ingredients": [
+        "1 tablespoon olive or vegetable oil",
+        "1 1/2 teaspoons white-wine vinegar",
+        "1 tablespoon water",
+        "1/4 teaspoon Tabasco",
+        "1/2 cup coarsely grated Cheddar",
+        "1/2 pound broccoli, cut into long flowerets"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Vegetable",
+        "Side",
+        "Quick & Easy",
+        "High Fiber",
+        "Broccoli",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli with Cheddar Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-with-cheddar-vinaigrette-12727"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-fennel-and-red-bell-pepper-105809.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-fennel-and-red-bell-pepper-105809.json
new file mode 100644
index 000000000..7686569bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-fennel-and-red-bell-pepper-105809.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and saut\u00e9 until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and saut\u00e9 until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.",
+        "*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted."
+    ],
+    "ingredients": [
+        "4 tablespoons extra-virgin olive oil",
+        "1 teaspoon chopped fennel seeds",
+        "2 shallots, chopped",
+        "1 fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise",
+        "1 large red bell pepper, cut into long strips",
+        "3 large heads of broccoli, cut into florets (about 7 cups)",
+        "1 teaspoon herbes de Provence*",
+        "2/3 cup canned low-salt chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Low Carb",
+        "Vegetarian",
+        "Broccoli",
+        "Fennel",
+        "Bell Pepper",
+        "Fall"
+    ],
+    "title": "Broccoli with Fennel and Red Bell Pepper",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-with-fennel-and-red-bell-pepper-105809"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-garlic-and-parmesan-cheese-102531.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-garlic-and-parmesan-cheese-102531.json
new file mode 100644
index 000000000..ae8914130
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-garlic-and-parmesan-cheese-102531.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Heat oil in large skillet over high heat. Add garlic and lemon peel and stir 30 seconds. Add broccoli and toss to coat. Add 1/2 cup water. Cover skillet and cook until broccoli is crisp-tender and water has cooked away, about 5 minutes. Add cheese and toss to coat. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 tablespoons chopped garlic",
+        "2 teaspoons grated lemon peel",
+        "2 pounds broccoli, stalks discarded, crowns cut into florets",
+        "1/2 cup water",
+        "1/2 cup grated Parmesan cheese (about 11/2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Garlic",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Parmesan",
+        "Broccoli",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccoli with Garlic and Parmesan Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-with-garlic-and-parmesan-cheese-102531"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-garlic-butter-and-cashe.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-garlic-butter-and-cashe.json
new file mode 100644
index 000000000..b44bda5f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-garlic-butter-and-cashe.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.",
+        "While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately."
+    ],
+    "ingredients": [
+        "1 1/2 pounds fresh broccoli, cut into bite size pieces",
+        "1/3 cup butter",
+        "1 tablespoon brown sugar",
+        "3 tablespoons soy sauce",
+        "2 teaspoons white vinegar",
+        "1/4 teaspoon ground black pepper",
+        "2 cloves garlic, minced",
+        "1/3 cup chopped salted cashews"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli with Garlic Butter and Cashews",
+    "url": "http://allrecipes.com/recipe/86687/broccoli-with-garlic-butter-and-cashe/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-lemon-almond-butter.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-lemon-almond-butter.json
new file mode 100644
index 000000000..c979148c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-lemon-almond-butter.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.",
+        "In a small saucepan, melt butter over medium low heat.  Remove from heat.  Stir in lemon juice. lemon zest, and almonds.  Pour over hot broccoli, and serve."
+    ],
+    "ingredients": [
+        "1 head fresh broccoli, cut into florets",
+        "1/4 cup butter, melted",
+        "2 tablespoons lemon juice",
+        "1 teaspoon lemon zest",
+        "1/4 cup blanched slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli With Lemon Almond Butter",
+    "url": "http://allrecipes.com/recipe/13920/broccoli-with-lemon-almond-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-lemon-butter-sauce.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-lemon-butter-sauce.json
new file mode 100644
index 000000000..1dbb48c30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-lemon-butter-sauce.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold."
+    ],
+    "ingredients": [
+        "1/4 cup butter or margarine",
+        "1/4 cup water",
+        "1 lemon, juiced",
+        "1/4 teaspoon cayenne pepper",
+        "salt and pepper to taste",
+        "1 (16 ounce) package frozen broccoli florets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli with Lemon Butter Sauce",
+    "url": "http://allrecipes.com/recipe/88520/broccoli-with-lemon-butter-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-mandarin-oranges.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-mandarin-oranges.json
new file mode 100644
index 000000000..2e264afdf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-mandarin-oranges.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.",
+        "Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.",
+        "Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1197&h=627&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F964342.jpg",
+    "ingredients": [
+        "2 (11 ounce) cans mandarin oranges, drained and liquid reserved",
+        "2 tablespoons molasses",
+        "1 tablespoon soy sauce",
+        "\u00bd teaspoon ground ginger",
+        "1\u2009\u00bd teaspoons cornstarch",
+        "\u00bc cup peanut oil",
+        "2 heads fresh broccoli, cut into florets",
+        "2 tablespoons sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli with Mandarin Oranges",
+    "url": "http://allrecipes.com/recipe/46497/broccoli-with-mandarin-oranges/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-orecchiette-351170.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-orecchiette-351170.json
new file mode 100644
index 000000000..86ed69f17
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-orecchiette-351170.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "With food processor running, drop in garlic and finely chop.",
+        "Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.",
+        "Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.",
+        "Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling."
+    ],
+    "ingredients": [
+        "5 garlic cloves",
+        "1/3 cup extra-virgin olive oil",
+        "2 (10-ounces) packages frozen chopped broccoli (do not thaw)",
+        "1 cup water",
+        "1/4 teaspoon hot red-pepper flakes",
+        "1/3 cup grated Parmigiano-Reggiano plus additional for serving",
+        "1 pound dried orecchiette pasta"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Quick & Easy",
+        "Dinner",
+        "Parmesan",
+        "Broccoli",
+        "Potluck",
+        "Gourmet"
+    ],
+    "title": "Broccoli with Orecchiette",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-with-orecchiette-351170"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-poppy-seed-butter-and-p.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-poppy-seed-butter-and-p.json
new file mode 100644
index 000000000..2217d508d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-poppy-seed-butter-and-p.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes; drain. Meanwhile, stir together the melted butter, poppy seeds, paprika, salt, and pepper. Toss the broccoli with the butter sauce. Sprinkle with Parmesan cheese to serve."
+    ],
+    "ingredients": [
+        "2 cups fresh broccoli florets",
+        "1/4 cup melted unsalted butter",
+        "1 teaspoon poppy seeds",
+        "1/8 teaspoon paprika",
+        "1/8 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "1/3 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli with Poppy Seed Butter and Parmesan Cheese",
+    "url": "http://allrecipes.com/recipe/166835/broccoli-with-poppy-seed-butter-and-p/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-poppy-seed-sauce.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-poppy-seed-sauce.json
new file mode 100644
index 000000000..faf789e7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-poppy-seed-sauce.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium-high heat. Stir in onion, and cook until the onion has begun to turn golden brown, about 5 minutes. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about  6 minutes. Drain.",
+        "When the onions have turned golden brown, remove the saucepan from the heat, and whisk in the sour cream, vinegar, sugar, poppy seeds, paprika, salt, and cayenne pepper. Place the cooked broccoli into a serving dish, and pour the sauce overtop. Sprinkle with chopped pecans to serve."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "3 tablespoons minced onion",
+        "20 ounces broccoli florets",
+        "1 1/2 cups sour cream",
+        "2 teaspoons distilled white vinegar",
+        "2 teaspoons white sugar",
+        "1 1/2 teaspoons poppy seeds",
+        "1 teaspoon paprika",
+        "1/2 teaspoon salt (optional)",
+        "1/8 teaspoon cayenne pepper",
+        "1/4 cup chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli with Poppy Seed Sauce",
+    "url": "http://allrecipes.com/recipe/159633/broccoli-with-poppy-seed-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-rigatoni.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-rigatoni.json
new file mode 100644
index 000000000..2765444fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-rigatoni.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cook pasta according to package directions. Drain.",
+        "In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.",
+        "Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top."
+    ],
+    "ingredients": [
+        "8 tablespoons olive oil",
+        "2 tablespoons butter",
+        "4 cloves garlic, minced",
+        "1 pound fresh broccoli florets",
+        "1 cup vegetable broth",
+        "1 cup chopped fresh basil",
+        "1 pound rigatoni pasta",
+        "2 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccoli with Rigatoni",
+    "url": "http://allrecipes.com/recipe/11903/broccoli-with-rigatoni/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccoli-with-toasted-garlic-crumbs-233988.json b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-toasted-garlic-crumbs-233988.json
new file mode 100644
index 000000000..513456478
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccoli-with-toasted-garlic-crumbs-233988.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.",
+        "Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove from heat and stir in zest.",
+        "Transfer broccoli with tongs to crumb mixture in skillet and toss to coat."
+    ],
+    "ingredients": [
+        "1 1/2 lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)",
+        "4 garlic cloves, very thinly sliced",
+        "1/3 cup olive oil",
+        "2/3 cup panko (Japanese coarse bread crumbs)",
+        "1/4 teaspoon black pepper",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon finely grated fresh lemonzest"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lemon",
+        "Broccoli",
+        "Fall",
+        "Spring",
+        "Vegan",
+        "Potluck",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Kosher"
+    ],
+    "title": "Broccoli with Toasted Garlic Crumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/broccoli-with-toasted-garlic-crumbs-233988"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccolicious.json b/serverless-fleets/data/input/inferencing/recipes/broccolicious.json
new file mode 100644
index 000000000..4ada78817
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccolicious.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Blend broccoli, grapes, cucumber, water, and lime juice together in a blender until smooth."
+    ],
+    "ingredients": [
+        "2 cups chopped broccoli",
+        "1 cup seedless green grapes, or more to taste",
+        "1 small cucumber, chopped",
+        "1/2 cup water, or as needed",
+        "1 lime, juiced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccolicious",
+    "url": "http://allrecipes.com/recipe/237152/broccolicious/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccolified-cornbread.json b/serverless-fleets/data/input/inferencing/recipes/broccolified-cornbread.json
new file mode 100644
index 000000000..4fa270efd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccolified-cornbread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.",
+        "Bring an inch of water to a boil in a large saucepan.  Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.",
+        "Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt.  Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.",
+        "Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve."
+    ],
+    "ingredients": [
+        "1 cup broccoli florets",
+        "1 tablespoon butter, melted",
+        "1/2 cup low-fat cottage cheese",
+        "1 egg, lightly beaten",
+        "2 tablespoons milk",
+        "1 cup cornmeal",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broccolified Cornbread",
+    "url": "http://allrecipes.com/recipe/169666/broccolified-cornbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccolini-cheddar-melts-104035.json b/serverless-fleets/data/input/inferencing/recipes/broccolini-cheddar-melts-104035.json
new file mode 100644
index 000000000..28d1a7611
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccolini-cheddar-melts-104035.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat broiler. Steam broccolini until just tender, about 5 minutes. Transfer to paper towels and pat dry. Broil bread on baking sheet until lightly toasted, about 1 minute per side. Spread top side of each bread slice with mustard-flavored mayonnaise. Top each with onion slice, broccolini and cheese. Broil until cheese melts and browns, about 2 minutes."
+    ],
+    "ingredients": [
+        "12 broccolini stalks, cut to 4-inch length, or 12 broccoli florets",
+        "4 large (3x5-inch) slices rye bread",
+        "3 tablespoons mustard-flavored mayonnaise (such as Dijonnaise)",
+        "4 thin red onion slices",
+        "1 cup (packed) shredded sharp cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Cheese",
+        "Onion",
+        "Vegetable",
+        "Broil",
+        "Steam",
+        "Lunch",
+        "Cheddar",
+        "Broccoli",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broccolini-Cheddar Melts",
+    "url": "http://www.epicurious.com/recipes/food/views/broccolini-cheddar-melts-104035"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broccolini-with-italian-herb-oil-351169.json b/serverless-fleets/data/input/inferencing/recipes/broccolini-with-italian-herb-oil-351169.json
new file mode 100644
index 000000000..125a835d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broccolini-with-italian-herb-oil-351169.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Cook Broccolini in a 5-to 6-quarts pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 6 minutes, then drain.",
+        "Meanwhile, blend herbs, garlic, anchovy paste, 1/8 teaspoon salt, and 1/2 teaspoon pepper in a blender until finely chopped. With motor running, add oil in a slow stream, blending until mixture is green and herbs are very finely chopped.",
+        "Serve Broccolini tossed with herb oil."
+    ],
+    "ingredients": [
+        "1 1/2 pounds Broccolini, tough ends trimmed",
+        "1/3 cup coarsely chopped flat-leaf parsley",
+        "1 to 2 tablespoon coarsely chopped oregano",
+        "1 small garlic clove, smashed",
+        "1 teaspoon anchovy paste",
+        "1/3 cup olive oil",
+        "Accompaniment: lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Blender",
+        "Side",
+        "Quick & Easy",
+        "Dinner",
+        "Healthy",
+        "Boil",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broccolini with Italian Herb Oil",
+    "url": "http://www.epicurious.com/recipes/food/views/broccolini-with-italian-herb-oil-351169"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brochette-de-lapin-aux-pruneaux-368960.json b/serverless-fleets/data/input/inferencing/recipes/brochette-de-lapin-aux-pruneaux-368960.json
new file mode 100644
index 000000000..e767c9eed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brochette-de-lapin-aux-pruneaux-368960.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "1. Bone the legs and loins. Cut each leg and each loin into 6 equal pieces; leave the kidneys whole.",
+        "2. Have ready 6 bamboo skewers. Thread the following onto each skewer: 1 leg piece, 1 bacon piece, 1 prune, 1 loin piece, 1 onion piece. Repeat again.",
+        "3. Arrange the skewers on a platter. Drizzle the olive oil evenly over the skewers, then sprinkle with the salt. Pluck the needles from the rosemary sprigs, and add a few pinches to each skewer.",
+        "4. Warm the canola oil and butter in a large frying pan over high heat. When the butter has melted and the fat is hot, add the skewers and cook, turning once, for 4 minutes on each side. Remove the pan from the heat and let the skewers rest for 3 minutes before serving."
+    ],
+    "ingredients": [
+        "1 rabbit, divided into 2 legs, 2 loins, and 2 kidneys",
+        "4 slices bacon, cut into 3 pieces each",
+        "12 pitted prunes",
+        "1 red onion, cut into 12 pieces",
+        "2 tablespoons olive oil",
+        "1 teaspoon salt",
+        "2 large sprigs rosemary",
+        "1 tablespoon canola oil",
+        "1 tablespoon unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Lunch",
+        "Prune",
+        "Rabbit",
+        "Bacon",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brochette de Lapin aux Pruneaux",
+    "url": "http://www.epicurious.com/recipes/food/views/brochette-de-lapin-aux-pruneaux-368960"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brochettes-of-melon-prosciutto-and-fresh-mozzarella-108428.json b/serverless-fleets/data/input/inferencing/recipes/brochettes-of-melon-prosciutto-and-fresh-mozzarella-108428.json
new file mode 100644
index 000000000..f3fa003c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brochettes-of-melon-prosciutto-and-fresh-mozzarella-108428.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.",
+        "Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)",
+        "Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.",
+        "*Available at Italian markets, cheese shops, and some supermarkets."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil",
+        "1/3 cup (packed) fresh basil leaves plus sprigs for garnish",
+        "1 medium shallot, quartered",
+        "1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled",
+        "6 small fresh water-packed mozzarella balls or one 8-ounce ball,* drained",
+        "6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle",
+        "6 8-inch wooden skewers"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Fruit",
+        "Pork",
+        "Appetizer",
+        "No-Cook",
+        "Low Carb",
+        "Quick & Easy",
+        "Mozzarella",
+        "Melon",
+        "Cantaloupe",
+        "Summer",
+        "Prosciutto",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brochettes of Melon, Prosciutto, and Fresh Mozzarella",
+    "url": "http://www.epicurious.com/recipes/food/views/brochettes-of-melon-prosciutto-and-fresh-mozzarella-108428"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brodetto-fish-stew-ancona-style.json b/serverless-fleets/data/input/inferencing/recipes/brodetto-fish-stew-ancona-style.json
new file mode 100644
index 000000000..a36d3c06c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brodetto-fish-stew-ancona-style.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.",
+        "Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.",
+        "Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.",
+        "Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1485054.jpg",
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 onion, chopped",
+        "3 cloves garlic, finely chopped",
+        "1 carrot, chopped",
+        "2 celery ribs, chopped",
+        "2 bay leaves",
+        "1 cup chopped fresh parsley",
+        "red pepper flakes to taste",
+        "1 (28 ounce) can whole peeled tomatoes, mashed",
+        "1 1/2 pounds red snapper fillets, cut into 2 inch pieces",
+        "1/2 cup white vinegar",
+        "salt and ground black pepper to taste",
+        "3 cups fish stock",
+        "1 pound clams in shell, scrubbed",
+        "1/2 pound medium shrimp, with shells",
+        "6 (3/4 inch thick) slices Italian bread, toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brodetto (Fish Stew) Ancona-Style",
+    "url": "http://allrecipes.com/recipe/216589/brodetto-fish-stew-ancona-style/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-and-slow-roasted-butterflied.json b/serverless-fleets/data/input/inferencing/recipes/broiled-and-slow-roasted-butterflied.json
new file mode 100644
index 000000000..3cc94e419
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-and-slow-roasted-butterflied.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.",
+        "Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.",
+        "Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.",
+        "Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.",
+        "As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "8 cloves garlic, minced",
+        "2 1/2 teaspoons salt",
+        "1 teaspoon pepper",
+        "2 tablespoons ground cumin",
+        "1 tablespoon dried oregano",
+        "1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed",
+        "1 lemon, juiced",
+        "Minced fresh parsley, cilantro or mint (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic",
+    "url": "http://allrecipes.com/recipe/77005/broiled-and-slow-roasted-butterflied/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-apples-and-pears-with-rosemary-105687.json b/serverless-fleets/data/input/inferencing/recipes/broiled-apples-and-pears-with-rosemary-105687.json
new file mode 100644
index 000000000..e105e2e95
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-apples-and-pears-with-rosemary-105687.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat broiler. Brush 2 large baking sheets with olive oil. Gently toss apples, pears, 1/4 cup oil, and minced rosemary in large bowl. Arrange fruit in single layer on sheets. Broil until fruit is tender and edges begin to brown, watching closely to avoid burning and turning sheets for even browning, about 5 minutes.",
+        "Transfer fruit to platter. Sprinkle with pepper. Garnish with rosemary sprigs, if desired. Serve warm or at room temperature. (Can be prepared 4 hours ahead. Let stand at room temperature.)"
+    ],
+    "ingredients": [
+        "4 Golden Delicious apples, unpeeled, halved, cored, thinly sliced lengthwise",
+        "4 Bosc pears, unpeeled, halved, cored, thinly sliced lengthwise",
+        "1/4 cup extra-virgin olive oil",
+        "1 tablespoon minced fresh rosemary",
+        "Fresh rosemary sprigs (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Broil",
+        "Quick & Easy",
+        "Apple",
+        "Pear",
+        "Rosemary",
+        "Fall",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broiled Apples and Pears with Rosemary",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-apples-and-pears-with-rosemary-105687"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-apples-with-maple-calvados-sauce-102588.json b/serverless-fleets/data/input/inferencing/recipes/broiled-apples-with-maple-calvados-sauce-102588.json
new file mode 100644
index 000000000..a8f58f15e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-apples-with-maple-calvados-sauce-102588.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Toss apples with lemon juice and 2 tablespoons sugar. Melt butter in a shallow baking pan 6 inches from heat. Remove from oven and tilt pan back and forth to coat bottom completely with butter. Arrange apples in 1 layer in pan. Broil apples 6 inches from heat until edges are pale golden and apples are just tender, 8 to 10 minutes. Sprinkle remaining 2 tablespoons sugar over apples and broil until sugar is melted, 1 to 2 minutes.",
+        "While apples are broiling, boil maple syrup and Calvados 2 minutes.",
+        "Serve apples and ice cream topped with sauce."
+    ],
+    "ingredients": [
+        "4 Fuji or Royal Gala apples, peeled, cored, and each cut into 16 wedges",
+        "1/4 cup fresh lemon juice",
+        "4 tablespoons sugar",
+        "2 tablespoons unsalted butter",
+        "1/3 cup pure maple syrup",
+        "2 tablespoons Calvados",
+        "Accompaniment: premium-quality vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Broil",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Apple",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Broiled Apples with Maple Calvados Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-apples-with-maple-calvados-sauce-102588"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-arctic-char-with-basil-sauce-and-tomato-230448.json b/serverless-fleets/data/input/inferencing/recipes/broiled-arctic-char-with-basil-sauce-and-tomato-230448.json
new file mode 100644
index 000000000..6d7f4e9a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-arctic-char-with-basil-sauce-and-tomato-230448.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and pur\u00e9e in a blender with garlic, salt, and 3 tablespoons oil.",
+        "Preheat broiler. Line rack of a small broiler pan with foil, then oil foil.",
+        "Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt.",
+        "Put fish, skin side down, on pan, then season with salt and pepper and drizzle with remaining 1/2 tablespoon oil. Broil fish about 3 inches from heat (without turning) until just cooked through, 6 to 8 minutes.",
+        "Put fish on top of tomatoes and spoon basil sauce on top. Serve with lemon."
+    ],
+    "ingredients": [
+        "1/2 cup firmly packed fresh basil leaves",
+        "1/4 teaspoon minced garlic",
+        "1/8 teaspoon salt",
+        "3 1/2 tablespoons extra-virgin olive oil",
+        "1/4 teaspoon packed light brown sugar",
+        "1 teaspoon red-wine vinegar",
+        "1 small tomato, cut into 1/3-inch-thick slices",
+        "1 (6-oz) piece arctic char fillet",
+        "Accompaniment: fresh-cut lemon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Tomato",
+        "Broil",
+        "Quick & Easy",
+        "Basil",
+        "Gourmet"
+    ],
+    "title": "Broiled Arctic Char with Basil Sauce and Tomato",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-arctic-char-with-basil-sauce-and-tomato-230448"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-asparagus-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/broiled-asparagus-parmesan.json
new file mode 100644
index 000000000..be54d0601
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-asparagus-parmesan.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place asparagus and water in 8x8 inch microwave-safe dish and cover.",
+        "Heat in microwave on high until tender, 6 to 7 minutes.",
+        "Line a baking sheet with foil.",
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Remove asparagus from dish and place in a single layer on the prepared baking sheet.",
+        "Squeeze lemon wedge into melted butter and drizzle over asparagus.",
+        "Sprinkle Parmesan cheese and ground white pepper over asparagus.",
+        "Place under broiler until lightly browned, about 2 minutes."
+    ],
+    "ingredients": [
+        "1 pound fresh asparagus, tough ends trimmed",
+        "2 tablespoons water",
+        "2 tablespoons melted butter",
+        "1 lemon wedge",
+        "1/4 cup grated Parmesan cheese",
+        "ground white pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Asparagus Parmesan",
+    "url": "http://allrecipes.com/recipe/220252/broiled-asparagus-parmesan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-asparagus-with-lemon-tarragon.json b/serverless-fleets/data/input/inferencing/recipes/broiled-asparagus-with-lemon-tarragon.json
new file mode 100644
index 000000000..d9afa0836
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-asparagus-with-lemon-tarragon.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.",
+        "Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.",
+        "While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop."
+    ],
+    "ingredients": [
+        "1 bunch asparagus spears, trimmed",
+        "4 teaspoons olive oil",
+        "kosher salt and ground black pepper to taste",
+        "1 tablespoon fresh lemon juice",
+        "1 shallot, minced",
+        "1 teaspoon dried tarragon",
+        "1/4 teaspoon Dijon mustard",
+        "1 teaspoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Asparagus with Lemon Tarragon Dressing",
+    "url": "http://allrecipes.com/recipe/160995/broiled-asparagus-with-lemon-tarragon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-banana-splits-recipe.json b/serverless-fleets/data/input/inferencing/recipes/broiled-banana-splits-recipe.json
new file mode 100644
index 000000000..6f4b9fb9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-banana-splits-recipe.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and a pinch of salt. Halve 4 bananas lengthwise; brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden, about 3 minutes. Top with frozen yogurt, toasted almonds and chopped chocolate and/or raspberries.",
+        "Photograph by Antonis Achilleos"
+    ],
+    "ingredients": [],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Dessert Recipes",
+        "Dessert",
+        "Easy Recipes",
+        "Banana Split",
+        "Banana",
+        "Fruit"
+    ],
+    "title": "Broiled Banana Splits",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/broiled-banana-splits-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-bluefish-fillets-with-fennel-mayonnaise-14237.json b/serverless-fleets/data/input/inferencing/recipes/broiled-bluefish-fillets-with-fennel-mayonnaise-14237.json
new file mode 100644
index 000000000..b0bf42b74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-bluefish-fillets-with-fennel-mayonnaise-14237.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat broiler and oil a shallow baking pan large enough to hold fillets in one layer.",
+        "In a dry small skillet toast fennel seeds over moderate heat, stirring, until fragrant. Mince fennel seeds and garlic with salt and in a small bowl stir together with mayonnaise, lemon juice, and pepper to taste.",
+        "Arrange fillets in pan and spread fennel mayonnaise evenly over tops. Broil fillets 3 inches from heat until just cooked through, about 7 minutes."
+    ],
+    "ingredients": [
+        "two 8-ounce skinless bluefish or mackerel fillets",
+        "1 teaspoon fennel seeds",
+        "1 large garlic clove",
+        "1/2 teaspoon salt",
+        "2 tablespoons mayonnaise",
+        "1/2 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Garlic",
+        "Broil",
+        "Quick & Easy",
+        "Mayonnaise",
+        "Lemon",
+        "Gourmet"
+    ],
+    "title": "Broiled Bluefish Fillets with Fennel Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-bluefish-fillets-with-fennel-mayonnaise-14237"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-bluefish-with-tomato-and-herbs-235462.json b/serverless-fleets/data/input/inferencing/recipes/broiled-bluefish-with-tomato-and-herbs-235462.json
new file mode 100644
index 000000000..99b274d98
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-bluefish-with-tomato-and-herbs-235462.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat broiler. Line rack of a broiler pan with foil.",
+        "Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.",
+        "Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.",
+        "Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired",
+        "1/4 teaspoon black pepper",
+        "1/2 teaspoon salt",
+        "1/3 cup mayonnaise",
+        "1 teaspoon fresh lemon juice",
+        "2 tablespoons chopped fresh dill",
+        "2 tablespoons chopped fresh chives",
+        "3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Tomato",
+        "Broil",
+        "Low Carb",
+        "Mayonnaise",
+        "Summer",
+        "Chive",
+        "Dill",
+        "Gourmet"
+    ],
+    "title": "Broiled Bluefish with Tomato and Herbs",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-bluefish-with-tomato-and-herbs-235462"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-brown-sugar-apples-with-bacon-12407.json b/serverless-fleets/data/input/inferencing/recipes/broiled-brown-sugar-apples-with-bacon-12407.json
new file mode 100644
index 000000000..93e1d7af9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-brown-sugar-apples-with-bacon-12407.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat broiler and lightly grease a broiler pan or 15 1/2- by 10 1/2-inch jelly-roll pan.",
+        "Cut apples crosswise into 1/3-inch-thick slices. Cut out core from the middle of each slice and stack slices to reform whole apples. Arrange slices from 1 apple in one layer in pan, keeping slices in order, and sprinkle with half of brown sugar. Broil apple slices 4 to 6 inches from heat 2 minutes, or until barely tender and sugar is caramelized. Transfer broiled apples in one layer to a tray. In cleaned lightly greased pan broil remaining apple slices with remaining brown sugar in same manner.",
+        "Preheat oven to 350\u00b0F. and grease a small shallow baking pan.",
+        "Arrange bottom slice of each apple in baking pan and sprinkle with some bacon. Stack remaining apple slices in order on top, sprinkling layers with bacon and ending with top slices of apples, to form 2 whole apples. Apples may be prepared up to this point 1 day ahead and chilled in baking pan, covered. Bring apples to room temperature before proceeding.",
+        "Reheat apple, uncovered, in oven until hot, about 15 minutes."
+    ],
+    "ingredients": [
+        "2 McIntosh apples (about 3/4 pound total)",
+        "3 tablespoons packed light brown sugar",
+        "1/4 pound sliced bacon, cooked until crisp and chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Side",
+        "Broil",
+        "Kid-Friendly",
+        "Apple",
+        "Bacon",
+        "Fall",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Broiled Brown-Sugar Apples with Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-brown-sugar-apples-with-bacon-12407"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-cauliflower-with-four-cheese.json b/serverless-fleets/data/input/inferencing/recipes/broiled-cauliflower-with-four-cheese.json
new file mode 100644
index 000000000..ffb6345c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-cauliflower-with-four-cheese.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.",
+        "Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.",
+        "Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.",
+        "Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.",
+        "Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.",
+        "Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.",
+        "Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley."
+    ],
+    "ingredients": [
+        "2 tablespoons corn oil",
+        "1/2 cup finely chopped onion",
+        "3 large cloves garlic, minced",
+        "4 cups large cauliflower florets",
+        "Salt and pepper to taste",
+        "1 (24 ounce) jar Classico\u00ae Four Cheese Sauce",
+        "1/2 cup dry white wine",
+        "2 tablespoons chopped fresh parsley, divided",
+        "1 tablespoon finely grated Parmesan cheese",
+        "1 cup freshly grated mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Cauliflower with Four Cheese Tomato Sauce",
+    "url": "http://allrecipes.com/recipe/238617/broiled-cauliflower-with-four-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-breasts-with-chutney-.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-breasts-with-chutney-.json
new file mode 100644
index 000000000..939ff1804
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-breasts-with-chutney-.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Adjust oven rack to position closest to broiler element, and turn on high. Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.",
+        "While chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil.  Place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.",
+        "Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.",
+        "For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature."
+    ],
+    "ingredients": [
+        "6 medium boneless, skinless chicken breasts (about 2 pounds), tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness",
+        "4 teaspoons ground coriander",
+        "Salt",
+        "6 tablespoons Major Grey Chutney",
+        "1 lime, quartered",
+        "6 tablespoons frozen limeade concentrate",
+        "1/4 teaspoon hot red pepper flakes",
+        "1/4 teaspoon ground ginger",
+        "1 1/2 tablespoons vegetable or canola oil",
+        "1 (15 ounce) package broccoli slaw",
+        "3 medium green onions, thinly sliced",
+        "1 large carrot, coarsely grated",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw",
+    "url": "http://allrecipes.com/recipe/95048/broiled-chicken-breasts-with-chutney-/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-breasts-with-herbs-c.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-breasts-with-herbs-c.json
new file mode 100644
index 000000000..f5715132b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-breasts-with-herbs-c.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.",
+        "Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.",
+        "Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.",
+        "Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.",
+        "Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "4 (4 ounce) skinless, boneless chicken breast halves",
+        "2 cloves garlic, sliced thin",
+        "1 teaspoon chopped fresh rosemary",
+        "1 tablespoon chopped fresh thyme",
+        "1 tablespoon chopped fresh sage",
+        "4 carrots, halved lengthwise and cut crosswise into 1-inch pieces",
+        "4 red potatoes, cut into 1-inch pieces",
+        "1 tablespoon extra-virgin olive oil",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes",
+    "url": "http://allrecipes.com/recipe/178862/broiled-chicken-breasts-with-herbs-c/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-over-braised-porcini-and-savoy-cabbage-102731.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-over-braised-porcini-and-savoy-cabbage-102731.json
new file mode 100644
index 000000000..45b7c3579
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-over-braised-porcini-and-savoy-cabbage-102731.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Soak porcini in boiling-hot water until softened, 15 to 20 minutes. Drain in a paper-towel lined sieve set over a bowl, reserving soaking liquid. Rinse porcini well to remove any grit, then drain, pat dry, and coarsely chop.",
+        "Mash half of garlic to a paste with salt and stir together with yogurt and pepper to taste. Coat chicken with yogurt and let marinate 20 minutes.",
+        "While chicken is marinating, cook shallot and remaining garlic in oil in a large nonstick skillet over moderate heat, stirring frequently, until softened, 2 to 3 minutes. Stir in porcini, then add cabbage, 1 tablespoon each dill and parsley, reserved soaking liquid, and salt and pepper to taste. Braise, covered, over moderate heat until cabbage is barely tender, 8 to 10 minutes, and stir in remaining dill and parsley. Keep warm.",
+        "Preheat broiler and broiler pan.",
+        "Lightly brush hot broiler pan with oil and broil chicken about 4 inches from heat 4 to 6 minutes on each side, or until just cooked through.",
+        "Cut each breast into 3 pieces and arrange over porcini and cabbage."
+    ],
+    "ingredients": [
+        "1 ounce dried porcini mushrooms",
+        "1 1/2 cups boiling-hot water",
+        "4 garlic cloves, minced",
+        "1/2 teaspoon salt",
+        "1/4 cup plain low-fat yogurt",
+        "4 (6-ounce) boneless skinless chicken breast halves, trimmed",
+        "1 shallot, chopped",
+        "1 teaspoon olive oil",
+        "2 1/2 cups thinly sliced Savoy cabbage (6 ounces)",
+        "2 tablespoons chopped fresh dill",
+        "2 tablespoons chopped fresh flat-leaf parsley",
+        "Garnish: fresh parsley and dill sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Leafy Green",
+        "Mushroom",
+        "Poultry",
+        "Braise",
+        "Broil",
+        "Marinate",
+        "Low Fat",
+        "Winter",
+        "Cabbage",
+        "Gourmet"
+    ],
+    "title": "Broiled Chicken Over Braised Porcini and Savoy Cabbage",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-chicken-over-braised-porcini-and-savoy-cabbage-102731"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-romaine-and-tomato-bruschetta-356052.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-romaine-and-tomato-bruschetta-356052.json
new file mode 100644
index 000000000..3d338452e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-romaine-and-tomato-bruschetta-356052.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Brush both sides of bread with oil, then put bread on a large baking sheet.",
+        "Stir together mayonnaise, mustard, cheese, and zest in a small bowl, then coat top of cutlet with about 2 tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.",
+        "Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.",
+        "Toss romaine with 1 tablespoon oil, lemon juice, and 1/8 teaspoon each of salt and pepper in a bowl until coated. Transfer to baking sheet.",
+        "Broil 3 to 4 inches from heat until bread is golden-brown, about 2 minutes. Turn bread and continue broiling until browned, about 2 minutes. Remove toast from broiler and continue broiling until romaine is wilted and well browned in spots, chicken is just cooked through, and tomato is lightly browned, 1 to 4 minutes more (remove romaine, chicken, and tomato as done).",
+        "Rub toast with cut side of garlic (reserve other 1/2 clove for another use). Top garlic toast with chicken, lettuce, and tomato. Serve with remaining sauce."
+    ],
+    "ingredients": [
+        "1 (1/2-inch-thick) center slice from a round Italian loaf of bread",
+        "1 tablespoon extra-virgin olive oil plus additional for brushing",
+        "3 tablespoons mayonnaise",
+        "2 teaspoons Dijon mustard",
+        "2 tablespoons grated parmesan",
+        "1/2 teaspoon grated lemon zest",
+        "1 chicken cutlet (about 1/4 inch thick)",
+        "1 plum tomato, halved lengthwise",
+        "1/4 teaspoon herbes de Provence or dried thyme",
+        "1/4 head romaine (quarter head lengthwise), tough outer leaves removed and root end kept intact",
+        "1 teaspoon fresh lemon juice",
+        "1 garlic clove, halved crosswise"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Poultry",
+        "Tomato",
+        "Broil",
+        "Quick & Easy",
+        "Dinner",
+        "Mayonnaise",
+        "Parmesan",
+        "Lettuce",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Broiled Chicken, Romaine, and Tomato Bruschetta",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-chicken-romaine-and-tomato-bruschetta-356052"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-wings-with-spicy-apricot-sauce-107741.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-wings-with-spicy-apricot-sauce-107741.json
new file mode 100644
index 000000000..8dd2552ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-wings-with-spicy-apricot-sauce-107741.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan.",
+        "Toss wings with oil, black pepper, and 2 teaspoons salt in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.",
+        "While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 teaspoon salt in a food processor or blender until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute.",
+        "Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes. Brush wings with 1/4 cup sauce again, then turn wings over and brush with another 1/4 cup sauce. Broil until more deeply browned, 2 to 3 minutes. Brush with remaining sauce before serving."
+    ],
+    "ingredients": [
+        "4 1/2 lb chicken wings (18 to 20), wing tips cut off and discarded",
+        "1 tablespoon vegetable oil",
+        "1/2 teaspoon black pepper",
+        "2 1/4 teaspoons salt",
+        "1 cup apricot preserves",
+        "1/2 cup fresh lime juice",
+        "1 garlic clove, smashed",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon cayenne"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Chicken",
+        "Fruit",
+        "Poultry",
+        "Broil",
+        "Quick & Easy",
+        "Lime",
+        "Apricot",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Broiled Chicken Wings with Spicy Apricot Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-chicken-wings-with-spicy-apricot-sauce-107741"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-bacon-over-egg-fried-rice-353636.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-bacon-over-egg-fried-rice-353636.json
new file mode 100644
index 000000000..b5b47aeda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-bacon-over-egg-fried-rice-353636.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Toss chicken, scallions, and bacon with 1/2 tablespoon vegetable oil and a scant 1/2 teaspoon each of salt and pepper in a 4-sided sheet pan. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.",
+        "Meanwhile, beat egg with soy sauce, sesame oil, and a pinch of salt. Heat 1/2 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot. Add egg mixture and cook, stirring, until almost set, about 45 seconds. Transfer to a bowl.",
+        "Heat remaining 1/2 tablespoon vegetable oil in skillet over medium-high heat until hot, then stir-fry rice until hot, about 5 minutes. Add egg and stir-fry 1 minute. Season with salt.",
+        "Serve chicken with rice."
+    ],
+    "ingredients": [
+        "2 skinless boneless chicken thighs, cut into 1-inch pieces (8 to 10 ounces)",
+        "1 bunch scallions, cut into 1-inch pieces",
+        "2 bacon slices, cut into 1-inch pieces",
+        "1 1/2 tablespoons vegetable oil, divided",
+        "1 large egg",
+        "1/4 teaspoon soy sauce",
+        "1/8 teaspoon Asian sesame oil",
+        "1 1/2 cups chilled cooked white rice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Egg",
+        "Broil",
+        "Valentine's Day",
+        "Quick & Easy",
+        "Dinner",
+        "Bacon",
+        "Soy Sauce",
+        "Gourmet",
+        "Sugar Conscious",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added"
+    ],
+    "title": "Broiled Chicken with Bacon Over Egg Fried Rice",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-chicken-with-bacon-over-egg-fried-rice-353636"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-mango-ginger-and-cilantro-1263.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-mango-ginger-and-cilantro-1263.json
new file mode 100644
index 000000000..aa346d7b2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-mango-ginger-and-cilantro-1263.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.",
+        "Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; saut\u00e9 2 minutes. Add mango; saut\u00e9 until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.",
+        "Place chicken on plates. Top with warm mango mixture and serve."
+    ],
+    "ingredients": [
+        "2 boneless chicken breast halves with skin",
+        "2 teaspoons olive oil",
+        "1 tablespoon minced peeled fresh ginger",
+        "2 large garlic cloves, minced",
+        "3/4 cup chopped peeled mango or fresh pineapple",
+        "1 tablespoon chopped fresh cilantro",
+        "2 teaspoons white wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Fruit",
+        "Ginger",
+        "Herb",
+        "Broil",
+        "Low Cal",
+        "Low/No Sugar",
+        "Mango",
+        "Winter"
+    ],
+    "title": "Broiled Chicken with Mango, Ginger and Cilantro",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-chicken-with-mango-ginger-and-cilantro-1263"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-roasted-garlic-s.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-roasted-garlic-s.json
new file mode 100644
index 000000000..2f20463c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-roasted-garlic-s.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.",
+        "To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.",
+        "Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!"
+    ],
+    "ingredients": [
+        "1 medium head garlic",
+        "1 tablespoon olive oil",
+        "4 skinless, boneless chicken breasts",
+        "1/2 cup white wine",
+        "2 tablespoons butter",
+        "1 cup milk",
+        "1 tablespoon all-purpose flour",
+        "1/4 cup grated Parmesan cheese",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Chicken with Roasted Garlic Sauce",
+    "url": "http://allrecipes.com/recipe/9024/broiled-chicken-with-roasted-garlic-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-rosemary-and-garlic-235464.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-rosemary-and-garlic-235464.json
new file mode 100644
index 000000000..5b5b23d5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-rosemary-and-garlic-235464.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.",
+        "Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.",
+        "Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.",
+        "Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.",
+        "Transfer chicken to a platter and pour any juices from broiler pan over it."
+    ],
+    "ingredients": [
+        "1 lemon",
+        "3 lb chicken parts",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1 tablespoon minced fresh rosemary",
+        "1 teaspoon minced garlic"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Garlic",
+        "Broil",
+        "Low Carb",
+        "Quick & Easy",
+        "Rosemary",
+        "Gourmet"
+    ],
+    "title": "Broiled Chicken with Rosemary and Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-chicken-with-rosemary-and-garlic-235464"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-thyme-fennel-and-peppers-5153.json b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-thyme-fennel-and-peppers-5153.json
new file mode 100644
index 000000000..62d83ce1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-chicken-with-thyme-fennel-and-peppers-5153.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Cook fennel bulbs in large saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain; cool.",
+        "Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large bowl to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)",
+        "Preheat broiler. Using mallet or rolling pin, pound each chicken breast between sheets of plastic to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Place chicken, skin side down, on broiler pan.",
+        "Watching closely, broil chicken 4 to inches from heat source until golden brown and almost cooked through, about 5 minutes. Remove broiler pan from oven. Pour off any pan drippings. Using tongs, turn chicken over and broil until skin is golden brown and chicken is cooked through, about 4 minutes longer. Transfer chicken to platter. Tent with foil to keep warm. Pour off any additional pan drippings.",
+        "Working in 2 batches, arrange peppers and fennel in single layer on broiler pan. Broil until vegetables begin to brown and peppers and tender, about 2 minutes per side. Transfer vegetables to platter with chicken.",
+        "Meanwhile, melt butter in heavy small saucepan over medium-low heat. Mix in remaining 2 teaspoons chopped thyme, lemon peel and fennel seeds. Season to taste with salt and pepper.",
+        "Drizzle butter mixture over chicken. Garnish chicken with thyme sprigs, if desired, and serve."
+    ],
+    "ingredients": [
+        "3 small fennel bulbs (about 2 3/4 pounds), trimmed, quartered lengthwise",
+        "3 red bell peppers, cut into 1-inch-wide strips",
+        "2 tablespoons olive oil (preferably extra-virgin)",
+        "3 teaspoons chopped fresh thyme",
+        "6 boneless chicken breasts",
+        "2 tablespoons (1/4 stick) butter",
+        "2 teaspoons finely grated lemon peel",
+        "1 teaspoon fennel seeds, crushed",
+        "Fresh thyme sprigs (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Broil",
+        "Fennel",
+        "Bell Pepper",
+        "Spring",
+        "Thyme"
+    ],
+    "title": "Broiled Chicken with Thyme, Fennel and Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-chicken-with-thyme-fennel-and-peppers-5153"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-cod-with-fennel-and-orange.json b/serverless-fleets/data/input/inferencing/recipes/broiled-cod-with-fennel-and-orange.json
new file mode 100644
index 000000000..04fd11836
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-cod-with-fennel-and-orange.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.",
+        "Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.",
+        "Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.",
+        "Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more."
+    ],
+    "ingredients": [
+        "1/4 cup mayonnaise",
+        "1/4 teaspoon crushed red pepper flakes (optional)",
+        "2 garlic cloves, finely grated, divided",
+        "2 teaspoons finely grated orange zest, divided",
+        "1 teaspoon kosher salt, divided",
+        "4 (6-ounce) skinless cod fillets",
+        "1 fennel bulb, very thinly sliced (about 12 ounces)",
+        "1 bunch broccolini, trimmed, halved (about 8 ounces)",
+        "1 small orange, preferably blood, thinly sliced",
+        "1 (15.5-ounce) can white beans, drained, rinsed",
+        "2 tablespoons olive oil",
+        "1 tablespoon rosemary leaves",
+        "1/4 cup sliced almonds, chopped (about 1 ounce)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dinner",
+        "Cod",
+        "Fish",
+        "Seafood",
+        "Orange",
+        "Fennel",
+        "Winter",
+        "Quick & Easy",
+        "Quick and Healthy",
+        "Bean",
+        "Wheat/Gluten-Free",
+        "Garlic"
+    ],
+    "title": "Broiled Cod With Fennel and Orange",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-cod-with-fennel-and-orange"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-double-thick-lamb-rib-chops-with-slicked-up-store-bought-mint-jelly-sauce-104368.json b/serverless-fleets/data/input/inferencing/recipes/broiled-double-thick-lamb-rib-chops-with-slicked-up-store-bought-mint-jelly-sauce-104368.json
new file mode 100644
index 000000000..673fd8f9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-double-thick-lamb-rib-chops-with-slicked-up-store-bought-mint-jelly-sauce-104368.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "1. Preheat the broiler, set on high if you have a choice.",
+        "2. Make the sauce: In a medium saut\u00e9 pan, warm the jelly over low heat until it liquefies. Stir in the lemon juice and cardamom, then raise the heat, bring to a simmer, and simmer until the sauce is reduced by half, about 10 minutes. Remove from the heat and add the cold butter a little at a time, swirling the pan to blend it into the sauce. Stir in the mint leaves and set aside.",
+        "3. As soon as the sauce is done, cook the chops: Dry the chops with paper towels, rub them with the cut sides of the garlic cloves, brush with olive oil, and season with salt and pepper. Place them on the rack of the broiler pan about 3 inches from the heat source and cook until well seared on the outside and done to your liking on the inside, 5 to 6 minutes per side for medium rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat: it should be slightly less done than you like it. Remove the chops from the broiler and allow to rest for 5 minutes.",
+        "4. Serve the chops accompanied by the sauce."
+    ],
+    "ingredients": [
+        "One 8-ounce jar mint jelly",
+        "1/4 cup fresh lemon juice (about 1 lemon)",
+        "Seeds from 4 cardamom pods (or 1/4 teaspoon ground cardamom)",
+        "2 tablespoons cold unsalted butter, cut into pieces",
+        "1/4 cup fresh mint leaves, cut into very thin strips",
+        "4 8-ounce double lamb rib chops, 1 1/2 inches thick",
+        "3 large cloves garlic, peeled and halved lengthwise",
+        "2 tablespoons olive oil",
+        "Kosher salt and freshly cracked black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Broil",
+        "Backyard BBQ",
+        "Dinner",
+        "Mint",
+        "Lamb Chop",
+        "Grill",
+        "Grill/Barbecue",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Broiled Double-Thick Lamb Rib Chops with Slicked-Up Store-Bought Mint Jelly Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-double-thick-lamb-rib-chops-with-slicked-up-store-bought-mint-jelly-sauce-104368"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-duck-breasts-with-orange-chipotle-sauce-232789.json b/serverless-fleets/data/input/inferencing/recipes/broiled-duck-breasts-with-orange-chipotle-sauce-232789.json
new file mode 100644
index 000000000..3ae5c4871
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-duck-breasts-with-orange-chipotle-sauce-232789.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.",
+        "Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.",
+        "Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130\u00b0F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.",
+        "Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce."
+    ],
+    "ingredients": [
+        "2 1/2 cups fresh orange juice",
+        "1/4 cup fresh lime juice",
+        "3 tablespoons maple syrup (preferably dark amber or Grade B)",
+        "1 tablespoon finely chopped canned chipotle chiles in adobo",
+        "1 (3- to 4-inch) cinnamon stick",
+        "2 whole cloves",
+        "1 teaspoon salt",
+        "3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon black pepper",
+        "Special equipment: an instant-read thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Duck",
+        "Broil",
+        "Quick & Easy",
+        "Lime",
+        "Orange",
+        "Hot Pepper",
+        "Cinnamon",
+        "Maple Syrup",
+        "Gourmet"
+    ],
+    "title": "Broiled Duck Breasts with Orange Chipotle Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-duck-breasts-with-orange-chipotle-sauce-232789"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-eggplant-rolls-with-goat-cheese-and-tomato-12167.json b/serverless-fleets/data/input/inferencing/recipes/broiled-eggplant-rolls-with-goat-cheese-and-tomato-12167.json
new file mode 100644
index 000000000..69d4820d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-eggplant-rolls-with-goat-cheese-and-tomato-12167.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Working with 4 inner eggplant slices, reserving the remaining slices for another use, rub the salt into both sides of each slice and let the eggplant drain in a colander for 10 minutes. Rinse the eggplant and pat it dry. Brush both sides of each eggplant slice with the oil and on a baking sheet broil the eggplant under a preheated broiler about 3 inches form the heat for 3 to 4 minutes on each side, or until it is golden and tender. Spread the goat cheese on the eggplant, top it with the tomato, and sprinkle the tomato with the parsley. Beginning with a short side roll up the slices."
+    ],
+    "ingredients": [
+        "a 1-pound eggplant, cut lengthwise into 1/3-inch-thick slices",
+        "2 teaspoons salt",
+        "2 tablespoons olive oil",
+        "3 to 4 tablespoons (about 2 ounces) soft mild goat cheese, or to taste",
+        "1 tomato, seeded and diced",
+        "1 1/2 tablespoons minced fresh parsley leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Tomato",
+        "Vegetable",
+        "Appetizer",
+        "Broil",
+        "Vegetarian",
+        "Quick & Easy",
+        "Summer",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broiled Eggplant Rolls with Goat Cheese and Tomato",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-eggplant-rolls-with-goat-cheese-and-tomato-12167"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-eggplant-with-cilantro-vinaigrette-102251.json b/serverless-fleets/data/input/inferencing/recipes/broiled-eggplant-with-cilantro-vinaigrette-102251.json
new file mode 100644
index 000000000..c2651fab5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-eggplant-with-cilantro-vinaigrette-102251.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes. Turn oven setting to 450\u00b0F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants.",
+        "Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.",
+        "Serve eggplants at room temperature, drizzled with vinaigrette.",
+        "6 small (4-oz.) eggplants",
+        "8 tablespoons olive oil",
+        "1/2 teaspoon cumin seeds, toasted",
+        "1/4 cup fresh cilantro",
+        "1/4 cup fresh flat-leaf parsley",
+        "1 garlic clove",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon cayenne",
+        "3 tablespoons lemon juice"
+    ],
+    "ingredients": [
+        "25 small (4 ounces) eggplants",
+        "1 3/4 cups olive oil",
+        "2 teaspoons cumin seeds, toasted",
+        "1 cup fresh cilantro",
+        "1 cup fresh flat-leaf parsley",
+        "4 garlic cloves",
+        "1 teaspoon salt",
+        "1/2 teaspoon cayenne",
+        "3/4 cup fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Broil",
+        "Quick & Easy",
+        "Eggplant",
+        "Healthy",
+        "Cilantro",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broiled Eggplant with Cilantro Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-eggplant-with-cilantro-vinaigrette-102251"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-eggplant-with-garlic-sauce-14438.json b/serverless-fleets/data/input/inferencing/recipes/broiled-eggplant-with-garlic-sauce-14438.json
new file mode 100644
index 000000000..46347f0c9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-eggplant-with-garlic-sauce-14438.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.",
+        "Preheat broiler.",
+        "In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.",
+        "Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce."
+    ],
+    "ingredients": [
+        "2 pounds small eggplants (about 12), halved lengthwise",
+        "1 teaspoon salt",
+        "1 teaspoon minced garlic",
+        "1 tablespoon soy sauce",
+        "1 tablespoon rice vinegar (not seasoned)",
+        "1 tablespoon dark sesame oil (Asian)",
+        "vegetable oil for brushing eggplants"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Side",
+        "Broil",
+        "Vegetarian",
+        "Low Cal",
+        "Eggplant",
+        "Vegan",
+        "Gourmet",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broiled Eggplant with Garlic Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-eggplant-with-garlic-sauce-14438"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-fennel-and-red-bell-pepper-salad-101941.json b/serverless-fleets/data/input/inferencing/recipes/broiled-fennel-and-red-bell-pepper-salad-101941.json
new file mode 100644
index 000000000..be1924cce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-fennel-and-red-bell-pepper-salad-101941.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat broiler. Line small baking sheet with foil; brush foil with 1 tablespoon oil. Cut each fennel bulb vertically into 8 wedges, keeping part of core attached to each wedge. Place fennel, cut side down, on prepared sheet. Brush fennel all over with 1 1/2 tablespoons oil. Sprinkle with salt and pepper. Broil fennel until just tender and beginning to brown, turning occasionally, about 10 minutes. Arrange fennel on large serving platter. Set baking sheet aside.",
+        "Place bell pepper strips in medium bowl. Add 1 1/2 tablespoons olive oil to the peppers and toss to coat. Arrange peppers on reserved baking sheet. Sprinkle with salt and pepper. Broil until peppers are charred in spots and just tender, turning occasionally, about 10 minutes. Arrange peppers among fennel wedges on platter.",
+        "Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle dressing over broiled vegetables. Garnish salad with some reserved fennel fronds. Serve salad warm or at room temperature."
+    ],
+    "ingredients": [
+        "6 tablespoons olive oil",
+        "2 large fennel bulbs, tops trimmed, fronds reserved",
+        "2 medium red bell peppers, seeded, each cut into 8 strips",
+        "2 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Broil",
+        "Quick & Easy",
+        "Wheat/Gluten-Free",
+        "Fennel",
+        "Bell Pepper",
+        "Summer",
+        "Vegan",
+        "Colorado"
+    ],
+    "title": "Broiled Fennel and Red Bell Pepper Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-fennel-and-red-bell-pepper-salad-101941"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-figs-with-oranges-and-sherry-cream-2208.json b/serverless-fleets/data/input/inferencing/recipes/broiled-figs-with-oranges-and-sherry-cream-2208.json
new file mode 100644
index 000000000..0edb38aae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-figs-with-oranges-and-sherry-cream-2208.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Whip cream with 3 tablespoons brown sugar to soft peaks. Add 3 tablespoons Sherry and beat to firm peaks. Cover and chill. (Can be prepared 6 hours ahead.)",
+        "Preheat broiler. Arrange oranges in ring around center of each plate. Top with mint. Arrange figs cut side up in broilerproof pan. Sprinkle with brown sugar and Sherry. Broil until sugar begins to caramelize. Mound cream in center of each plate. Top with figs and serve."
+    ],
+    "ingredients": [
+        "1 cup chilled whipping cream",
+        "3 tablespoons golden brown sugar",
+        "3 tablespoons cream Sherry",
+        "6 oranges, peeled, white pith removed, sliced into rounds",
+        "Chopped fresh mint",
+        "12 fresh figs, halved lengthwise",
+        "Golden brown sugar",
+        "Cream Sherry"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Broil",
+        "High Fiber",
+        "Low Sodium",
+        "Orange",
+        "Fig",
+        "Sherry",
+        "Summer"
+    ],
+    "title": "Broiled Figs with Oranges and Sherry Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-figs-with-oranges-and-sherry-cream-2208"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-fish-fillets-with-basil-butter-105349.json b/serverless-fleets/data/input/inferencing/recipes/broiled-fish-fillets-with-basil-butter-105349.json
new file mode 100644
index 000000000..455ce51a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-fish-fillets-with-basil-butter-105349.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat broiler. Cut four 6x8-inch pieces of foil. Place 1 fish fillet in center of each piece of foil. Fold up foil to form rectangle with 3/4-inch-high sides. Sprinkle fish with salt and pepper. Place packets on small baking sheet.",
+        "Combine butter, 1 tablespoon basil, Old Bay seasoning, lemon juice, and garlic in small bowl. Using wooden spoon, mix until well combined. Spread mixture over fish in foil. Broil fish (do not turn fish) until opaque in center, about 6 minutes. Transfer fish in foil to 4 plates. Sprinkle with remaining 1 tablespoon basil. Serve immediately."
+    ],
+    "ingredients": [
+        "4 6-ounce cod fillets",
+        "6 tablespoons (3/4 stick) butter, room temperature",
+        "2 tablespoons chopped fresh basil",
+        "2 teaspoons Old Bay seasoning",
+        "1 teaspoon fresh lemon juice",
+        "1 garlic clove, minced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Broil",
+        "Basil"
+    ],
+    "title": "Broiled Fish Fillets with Basil Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-fish-fillets-with-basil-butter-105349"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-grouper-fillets-with-romesco-sauce-103556.json b/serverless-fleets/data/input/inferencing/recipes/broiled-grouper-fillets-with-romesco-sauce-103556.json
new file mode 100644
index 000000000..02fad69d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-grouper-fillets-with-romesco-sauce-103556.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, and salt, then pur\u00e9e, adding oil in a slow stream. Season with black pepper.",
+        "Preheat broiler.",
+        "Put fish on a lightly oiled shallow (1-inch-deep) baking pan, skin sides down. Brush fish with oil and season with salt and pepper. Broil 3 inches from heat, without turning, until just cooked through, about 7 minutes."
+    ],
+    "ingredients": [
+        "1/3 cup whole blanched almonds, toasted",
+        "1 slice firm white sandwich bread, crust discarded and bread torn into pieces",
+        "2 large garlic cloves",
+        "1/2 teaspoon dried hot red pepper flakes",
+        "1/2 cup coarsely chopped drained bottled roasted red peppers",
+        "2 tablespoons red-wine vinegar",
+        "1/2 teaspoon salt, or to taste",
+        "1/4 cup extra-virgin olive oil",
+        "4 (6-ounce) pieces grouper fillet",
+        "1 to 2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Garlic",
+        "Broil",
+        "Vinegar",
+        "Almond",
+        "Bell Pepper",
+        "Gourmet"
+    ],
+    "title": "Broiled Grouper Fillets with Romesco Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-grouper-fillets-with-romesco-sauce-103556"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-grouper-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/broiled-grouper-parmesan.json
new file mode 100644
index 000000000..8e80ded9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-grouper-parmesan.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven's broiler.",
+        "Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.",
+        "Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.",
+        "Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly."
+    ],
+    "ingredients": [
+        "2 pounds fresh grouper fillets",
+        "2 tablespoons lemon juice",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 cup butter, softened",
+        "3 tablespoons mayonnaise",
+        "1 dash hot pepper sauce (e.g. Tabasco\u2122)",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Grouper Parmesan",
+    "url": "http://allrecipes.com/recipe/103991/broiled-grouper-parmesan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-grouper-with-creamy-crab-and.json b/serverless-fleets/data/input/inferencing/recipes/broiled-grouper-with-creamy-crab-and.json
new file mode 100644
index 000000000..5a7e27883
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-grouper-with-creamy-crab-and.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven broiler. Cover a medium baking dish with foil.",
+        "Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.",
+        "Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.",
+        "Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 1/2 cups heavy cream",
+        "1 teaspoon Creole mustard",
+        "2 (6 ounce) cans crabmeat, drained and flaked",
+        "1 (4 ounce) can small shrimp, drained",
+        "1 teaspoon Cajun seasoning",
+        "salt and pepper to taste",
+        "2 pounds grouper fillets",
+        "1 tablespoon olive oil",
+        "1 lemon, juiced",
+        "1 teaspoon chopped fresh parsley",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Grouper with Creamy Crab and Shrimp Sauce",
+    "url": "http://allrecipes.com/recipe/34656/broiled-grouper-with-creamy-crab-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-halibut-with-goat-cheese-crus.json b/serverless-fleets/data/input/inferencing/recipes/broiled-halibut-with-goat-cheese-crus.json
new file mode 100644
index 000000000..10d32c590
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-halibut-with-goat-cheese-crus.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.",
+        "In a small bowl, stir together the goat cheese, lemon pepper and salt. Pat this evenly over the tops of the halibut steaks. Place the steaks on a baking sheet. Pinch off tiny pieces of butter and place them on top of the cheese coating, using about 1 tablespoon per steak.",
+        "Broil for 8 to 10 minutes per inch of thickness of your steaks. You will know they are done when the cheese is browned and the fish can be flaked with a fork.",
+        "While the fish is cooking, combine the remaining butter, lemon juice, cream cheese, milk and chives in a small saucepan. Cook while stirring over low heat until everything is melted and smooth. Spoon sauce onto dinner plates and place the halibut steaks on top to serve."
+    ],
+    "ingredients": [
+        "6 ounces soft goat cheese",
+        "1 tablespoon lemon pepper",
+        "salt to taste",
+        "2 (6 ounce) halibut steaks",
+        "2 tablespoons butter",
+        "2 tablespoons lemon juice",
+        "1 tablespoon butter",
+        "5 tablespoons whipped cream cheese",
+        "1 tablespoon milk",
+        "1 tablespoon chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Halibut with Goat Cheese Crust",
+    "url": "http://allrecipes.com/recipe/89597/broiled-halibut-with-goat-cheese-crus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-ham-steaks-with-rhubarb-chutney-104949.json b/serverless-fleets/data/input/inferencing/recipes/broiled-ham-steaks-with-rhubarb-chutney-104949.json
new file mode 100644
index 000000000..d8bd15f28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-ham-steaks-with-rhubarb-chutney-104949.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper.",
+        "Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney."
+    ],
+    "ingredients": [
+        "1 teaspoon yellow mustard seeds",
+        "1 cup 1/2-inch pieces fresh rhubarb",
+        "1/2 cup chopped red onion",
+        "1/4 cup water",
+        "1/4 cup cherry preserves",
+        "1/4 cup dried cherries",
+        "3 tablespoons sugar",
+        "2 tablespoons balsamic vinegar",
+        "1 13-ounce ham steak, cut into 4 pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Mustard",
+        "Broil",
+        "Quick & Easy",
+        "Vinegar",
+        "Cherry",
+        "Ham",
+        "Spring",
+        "Rhubarb",
+        "Simmer"
+    ],
+    "title": "Broiled Ham Steaks with Rhubarb Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-ham-steaks-with-rhubarb-chutney-104949"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-herb-butter-chicken.json b/serverless-fleets/data/input/inferencing/recipes/broiled-herb-butter-chicken.json
new file mode 100644
index 000000000..e94de6fc8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-herb-butter-chicken.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to Broil/Grill and line broiler pan with aluminum foil.",
+        "Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.",
+        "Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1/2 cup butter, softened",
+        "3 cloves garlic, minced",
+        "1 teaspoon dried parsley",
+        "1/4 teaspoon dried rosemary",
+        "1/4 teaspoon dried thyme"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Herb Butter Chicken",
+    "url": "http://allrecipes.com/recipe/19135/broiled-herb-butter-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-lamb-chops-with-lemon-caper-sauce-13575.json b/serverless-fleets/data/input/inferencing/recipes/broiled-lamb-chops-with-lemon-caper-sauce-13575.json
new file mode 100644
index 000000000..2a3e2fb3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-lamb-chops-with-lemon-caper-sauce-13575.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them."
+    ],
+    "ingredients": [
+        "two 1 1/2-inch-thick loin lamb chops",
+        "1 tablespoon unsalted butter",
+        "1 teaspoon freshly grated lemon zest",
+        "1 teaspoon drained bottled capers",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Broil",
+        "Quick & Easy",
+        "Lemon",
+        "Lamb Chop",
+        "Winter",
+        "Capers",
+        "Gourmet"
+    ],
+    "title": "Broiled Lamb Chops with Lemon Caper Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-lamb-chops-with-lemon-caper-sauce-13575"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-lamb-chops-with-mint-chimichurri-356010.json b/serverless-fleets/data/input/inferencing/recipes/broiled-lamb-chops-with-mint-chimichurri-356010.json
new file mode 100644
index 000000000..fd71e491c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-lamb-chops-with-mint-chimichurri-356010.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.",
+        "With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.",
+        "Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.",
+        "Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side."
+    ],
+    "ingredients": [
+        "3/4 teaspoon cinnamon",
+        "4 (1-inch-thick) lamb shoulder chops",
+        "1 to 2 garlic cloves",
+        "2cups flat-leaf parsley including trimmed stems",
+        "2 cups mint including trimmed stems",
+        "1/3 cup distilled white vinegar",
+        "1/2 cup extra-virgin olive oil",
+        "1 (10-ounces) package frozen peas",
+        "3 tablespoons water",
+        "2 tablespoons unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Lamb",
+        "Broil",
+        "Quick & Easy",
+        "Father's Day",
+        "Dinner",
+        "Mint",
+        "Meat",
+        "Lamb Chop",
+        "Pea",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Broiled Lamb Chops with Mint Chimichurri",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-lamb-chops-with-mint-chimichurri-356010"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-lamb-chops-with-rosemary-mint-sauce-425.json b/serverless-fleets/data/input/inferencing/recipes/broiled-lamb-chops-with-rosemary-mint-sauce-425.json
new file mode 100644
index 000000000..4e0c7315e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-lamb-chops-with-rosemary-mint-sauce-425.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.",
+        "Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.",
+        "Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over."
+    ],
+    "ingredients": [
+        "2 large garlic cloves",
+        "1 teaspoon salt",
+        "1 teaspoon ground pepper",
+        "2 teaspoons olive oil",
+        "4 4-ounce loin lamb chops",
+        "3 tablespoons mint jelly",
+        "3 tablespoons white wine vinegar",
+        "1 teaspoon minced fresh rosemary or 1/2 teaspoon dried"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Broil",
+        "Quick & Easy",
+        "Mint",
+        "Rosemary",
+        "Lamb Chop"
+    ],
+    "title": "Broiled Lamb Chops with Rosemary-Mint Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-lamb-chops-with-rosemary-mint-sauce-425"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-lemon-and-garlic-tiger-prawns.json b/serverless-fleets/data/input/inferencing/recipes/broiled-lemon-and-garlic-tiger-prawns.json
new file mode 100644
index 000000000..82d0ba959
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-lemon-and-garlic-tiger-prawns.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.",
+        "In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.",
+        "Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping."
+    ],
+    "ingredients": [
+        "1 1/2 pounds tiger prawns, peeled and deveined",
+        "1 cup butter",
+        "1 teaspoon minced garlic",
+        "1 1/2 tablespoons lemon juice",
+        "3 tablespoons grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Lemon and Garlic Tiger Prawns",
+    "url": "http://allrecipes.com/recipe/39537/broiled-lemon-and-garlic-tiger-prawns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-lemon-thyme-pollock-350901.json b/serverless-fleets/data/input/inferencing/recipes/broiled-lemon-thyme-pollock-350901.json
new file mode 100644
index 000000000..6b0c201ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-lemon-thyme-pollock-350901.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat broiler. Oil broiler pan.",
+        "Put fish, skin side down, on broiler pan and sprinkle with 1/4 teaspoon each of salt and pepper (total).",
+        "Whisk together remaining ingredients and spread evenly over top of fish. Broil 5 to 7 inches from heat until just cooked through, 6 to 8 minutes."
+    ],
+    "ingredients": [
+        "4 (6-to 7-ounces) pieces pollock fillet",
+        "1/2 cup mayonnaise",
+        "2 teaspoons grated lemon zest",
+        "1 tablespoon fresh lemon juice",
+        "1 tablespoon finely chopped shallot",
+        "1 1/2 teaspoons anchovy paste",
+        "2 teaspoons chopped thyme"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Broil",
+        "Quick & Easy",
+        "Dinner",
+        "Mayonnaise",
+        "Lemon",
+        "Thyme",
+        "Gourmet",
+        "Sugar Conscious"
+    ],
+    "title": "Broiled Lemon Thyme Pollock",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-lemon-thyme-pollock-350901"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-lobster-tails.json b/serverless-fleets/data/input/inferencing/recipes/broiled-lobster-tails.json
new file mode 100644
index 000000000..114b00bd6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-lobster-tails.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.",
+        "Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve."
+    ],
+    "ingredients": [
+        "2 whole lobster tails",
+        "1/2 cup butter, melted",
+        "1/2 teaspoon ground paprika",
+        "salt to taste",
+        "ground white pepper, to taste",
+        "1 lemon - cut into wedges, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Lobster Tails",
+    "url": "http://allrecipes.com/recipe/34638/broiled-lobster-tails/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-mackerel-with-ginger-and-garlic-231499.json b/serverless-fleets/data/input/inferencing/recipes/broiled-mackerel-with-ginger-and-garlic-231499.json
new file mode 100644
index 000000000..9e57de6ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-mackerel-with-ginger-and-garlic-231499.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Put fillets, skin sides down, in a lightly oiled large shallow baking pan. Stir together ginger, garlic, lime juice, oil, salt, chili powder, and turmeric in a small bowl until combined well, then rub onto mackerel flesh and marinate 10 minutes.",
+        "Preheat broiler. Broil mackerel 5 to 6 inches from heat, without turning, until cooked through and lightly browned, 7 to 8 minutes. Transfer to plates with 2 spatulas and top with cilantro."
+    ],
+    "ingredients": [
+        "4 (8-ounce) mackerel fillets",
+        "2 tablespoons minced peeled fresh ginger",
+        "2 tablespoons minced garlic",
+        "2 tablespoons fresh lime juice",
+        "1 tablespoon vegetable oil",
+        "1 1/2 teaspoons salt",
+        "1 1/2 teaspoons chili powder",
+        "1 teaspoon turmeric",
+        "1 cup loosely packed fresh cilantro sprigs",
+        "Accompaniment: lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Garlic",
+        "Ginger",
+        "Broil",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Broiled Mackerel with Ginger and Garlic",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-mackerel-with-ginger-and-garlic-231499"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-mackerel-with-onion-and-pickle-butter-237202.json b/serverless-fleets/data/input/inferencing/recipes/broiled-mackerel-with-onion-and-pickle-butter-237202.json
new file mode 100644
index 000000000..97fe77680
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-mackerel-with-onion-and-pickle-butter-237202.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat broiler. Oil a large shallow baking pan.",
+        "Stir together onions, pickles, mustard, butter, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a small bowl.",
+        "Arrange fish, skin sides down, in baking pan and sprinkle with remaining 1/4 teaspoon salt and 3/4 teaspoon pepper. Spread butter mixture on fish and broil 5 to 6 inches from heat until fish is just cooked through, 4 to 6 minutes."
+    ],
+    "ingredients": [
+        "8 pickled cocktail onions, finely chopped",
+        "1/4 cup finely chopped mixed sweet pickles or dill pickle",
+        "4 teaspoons country-style Dijon mustard",
+        "1/2 stick (1/4 cup) unsalted butter, softened",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "6 (4- to 6-oz) pieces mackerel fillet with skin",
+        "Accompaniment: lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Mustard",
+        "Onion",
+        "Broil",
+        "Quick & Easy",
+        "Gourmet"
+    ],
+    "title": "Broiled Mackerel with Onion and Pickle Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-mackerel-with-onion-and-pickle-butter-237202"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-marinated-tofu-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/broiled-marinated-tofu-sandwich.json
new file mode 100644
index 000000000..4373c308b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-marinated-tofu-sandwich.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Cut tofu into 10 thin slices. Set on a baking sheet, cover with another baking sheet, and weigh down with something heavy, such as a large can of food. Drain until excess water is removed, at least 30 minutes.",
+        "Heat olive oil in a small cast iron skillet over medium heat. Toast ground cumin, chili powder, and oregano in the hot oil until spices are aromatic, about 2 to 3 minutes.",
+        "Transfer oil and spice mixture to a saucepan over medium heat; stir in minced garlic, white wine vinegar, and white wine. Bring to a simmer, then remove marinade from heat.",
+        "Place drained tofu into a glass dish; pour marinade over tofu. Cover with plastic wrap; refrigerate for at least 8 hours.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Remove tofu from marinade; pat dry with paper towels and place on broiler rack. Broil on each side until skin is crisp, about 6 minutes per side.",
+        "To assemble, spread mayonnaise on one side of each slice of bread; place 2 tofu slices on 5 of the bread slices; top tofu with sliced tomato, arugula, red onion, salt, black pepper, and remaining slices of bread."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3648&h=1910&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4459685.jpg",
+    "ingredients": [
+        "1 pound firm tofu",
+        "\u00bc cup olive oil",
+        "\u00bd teaspoon ground cumin",
+        "\u00bd teaspoon chili powder",
+        "\u00bd teaspoon dried oregano",
+        "2 cloves garlic, minced",
+        "\u00bc cup white wine vinegar",
+        "\u00bc cup dry white wine",
+        "10 slices whole wheat bread",
+        "\u00bc cup mayonnaise",
+        "5  Roma tomatoes, sliced",
+        "1 cup arugula",
+        "1  red onion, thinly sliced",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled, Marinated Tofu Sandwich",
+    "url": "http://allrecipes.com/recipe/223096/broiled-marinated-tofu-sandwich/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-mustard-chicken-wings-12657.json b/serverless-fleets/data/input/inferencing/recipes/broiled-mustard-chicken-wings-12657.json
new file mode 100644
index 000000000..df67bb69e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-mustard-chicken-wings-12657.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "In a large bowl stir together yogurt, 1 1/2 teaspoons mustard, and garlic paste.",
+        "Cut off chicken wing tips, reserving them for another use (such as making stock). Add wings to yogurt mixture, stirring to coat well, and marinate 10 minutes.",
+        "In a small ramekin stir together bread crumbs, mustard seeds, and salt and pepper to taste.",
+        "Arrange wings, skin sides down, on oiled rack of broiler pan and season with salt and pepper. Broil wings 3 to 4 inches from heat until golden brown, about 10 minutes. Turn wings skin sides up and season with salt and pepper. Broil wings 5 minutes more. Spread skin sides with remaining 2 tablespoons mustard and sprinkle with bread crumb mixture. Drizzle oil over each wing and broil wings until crisp and golden, 3 to 5 minutes.",
+        "Serve wings hot or room temperature."
+    ],
+    "ingredients": [
+        "2 tablespoons plain yogurt",
+        "2 tablespoons plus 1 1/2 teaspoons Dijon mustard",
+        "1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt",
+        "1 1/2 pounds chicken wings (about 8)",
+        "2 tablespoons fine dry bread crumbs",
+        "1 teaspoon mustard seeds",
+        "4 teaspoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Mustard",
+        "Broil",
+        "Quick & Easy",
+        "Yogurt",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Broiled Mustard Chicken Wings",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-mustard-chicken-wings-12657"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-parmesan-lemon-tilapia.json b/serverless-fleets/data/input/inferencing/recipes/broiled-parmesan-lemon-tilapia.json
new file mode 100644
index 000000000..6ec5f628e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-parmesan-lemon-tilapia.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.",
+        "Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.",
+        "Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.",
+        "Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.",
+        "Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes."
+    ],
+    "ingredients": [
+        "4 (4 ounce) tilapia fillets",
+        "2 tablespoons Miami-style sazon seasoning (sazon completa)",
+        "1 serving olive oil cooking spray (such as PAM\u00ae)",
+        "1/2 cup grated Parmesan cheese",
+        "2 tablespoons butter-margarine blend (such as Smart Balance\u00ae), melted",
+        "1 1/2 tablespoons fat-free mayonnaise (such as Kraft\u00ae)",
+        "2 tablespoons lemon juice",
+        "2 teaspoons grated lemon zest",
+        "1/8 teaspoon dried basil",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon onion powder",
+        "1/8 teaspoon celery salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Parmesan-Lemon Tilapia",
+    "url": "http://allrecipes.com/recipe/219337/broiled-parmesan-lemon-tilapia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-pineapple-with-rum-caramel-and-macadamia-toffee-357353.json b/serverless-fleets/data/input/inferencing/recipes/broiled-pineapple-with-rum-caramel-and-macadamia-toffee-357353.json
new file mode 100644
index 000000000..e8d9a7cdd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-pineapple-with-rum-caramel-and-macadamia-toffee-357353.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Line baking sheet with foil. Place sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale golden color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Stir in nuts and cook until caramel is deep amber, swirling pan occasionally, 1 to 2 minutes. Pour onto prepared baking sheet. Cool completely. Peel macadamia brittle from foil. Transfer to work surface. Chop coarsely.",
+        "Preheat broiler. Line rimmed baking sheet with foil. Arrange pineapple slices in single layer on prepared sheet; sprinkle brown sugar over. Broil until sugar bubbles and turns amber, watching closely to avoid burning, 5 to 10 minutes. Remove pineapple from broiler.",
+        "Bring brown sugar, rum, butter, and vanilla to boil in heavy small saucepan. Stir until sugar dissolves. Boil without stirring until mixture is slightly thickened, 1 to 2 minutes.",
+        "Arrange warm pineapple on large serving platter. Drizzle pineapple with rum caramel. Sprinkle macadamia toffee over."
+    ],
+    "ingredients": [
+        "1/2 cup sugar",
+        "1/4 cup water",
+        "1/2 cup macadamia nuts",
+        "1 4-pound fresh pineapple, peeled, cored, cut lengthwise into 16 long wedges, each wedge halved crosswise",
+        "1/4 cup (packed) brown sugar",
+        "2 tablespoons (packed) brown sugar",
+        "2 tablespoons dark rum",
+        "1 tablespoon butter",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Broil",
+        "High Fiber",
+        "Pineapple",
+        "Macadamia Nut",
+        "Low Cholesterol",
+        "Boil",
+        "Butter",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broiled Pineapple with Rum Caramel and Macadamia Toffee",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-pineapple-with-rum-caramel-and-macadamia-toffee-357353"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-plums-with-mango-sorbet-232641.json b/serverless-fleets/data/input/inferencing/recipes/broiled-plums-with-mango-sorbet-232641.json
new file mode 100644
index 000000000..4a013f962
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-plums-with-mango-sorbet-232641.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat broiler. Toss plums with sugar, vanilla, and cinnamon in a 1 1/2- to 2-quart (9- to 10-inch round) gratin or other flameproof shallow dish (not glass). Let plums stand 5 minutes in dish to macerate.",
+        "Add water to dish and broil plums 6 to 8 inches from heat, gently stirring once or twice, until fruit is softened, 7 to 10 minutes. Serve fruit and juice from pan topped with sorbet."
+    ],
+    "ingredients": [
+        "1/2 lb plums (about 2 medium), pitted and cut into 1/2-inch wedges",
+        "1 tablespoon sugar",
+        "1/4 teaspoon vanilla",
+        "1/8 teaspoon cinnamon",
+        "3 tablespoons water",
+        "2 cups (1 pint) fat-free mango sorbet"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Broil",
+        "Quick & Easy",
+        "Plum",
+        "Mango",
+        "Vanilla",
+        "Healthy",
+        "Vegan",
+        "Cinnamon",
+        "Gourmet",
+        "Fat Free",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broiled Plums with Mango Sorbet",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-plums-with-mango-sorbet-232641"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-plums-with-maple-syrup-and-cinnamon-toasts-106766.json b/serverless-fleets/data/input/inferencing/recipes/broiled-plums-with-maple-syrup-and-cinnamon-toasts-106766.json
new file mode 100644
index 000000000..a8f1493e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-plums-with-maple-syrup-and-cinnamon-toasts-106766.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F.",
+        "Brush 1 side of each bread slice with butter and arrange slices, buttered sides up, on a baking sheet. Stir together sugar and cinnamon and sprinkle evenly over bread. Toast bread in middle of oven until crisp and golden brown on top, about 7 minutes. Halve toasts diagonally.",
+        "Preheat broiler.",
+        "Dip cut side of each plum half in maple syrup, then put plums, cut sides up, on a buttered broiler pan. Broil plums 4 to 5 inches from heat until golden, 3 to 5 minutes. Heat remaining syrup over moderate heat until hot.",
+        "Serve plums on cinnamon toasts, drizzled with remaining syrup."
+    ],
+    "ingredients": [
+        "6 (1/2-inch-thick) slices from a challah or large brioche loaf",
+        "3/4 stick (6 tablespoons) unsalted butter, melted",
+        "3 tablespoons sugar",
+        "1 teaspoon cinnamon",
+        "6 firm-ripe medium red or black plums (1 1/2 lb), halved lengthwise and pitted",
+        "3/4 cup pure maple syrup, warmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "Broil",
+        "Quick & Easy",
+        "Plum",
+        "Summer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Broiled Plums with Maple Syrup and Cinnamon Toasts",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-plums-with-maple-syrup-and-cinnamon-toasts-106766"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-polenta-sticks-230987.json b/serverless-fleets/data/input/inferencing/recipes/broiled-polenta-sticks-230987.json
new file mode 100644
index 000000000..04bf440de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-polenta-sticks-230987.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Brush a 13- by 9-inch baking pan with water.",
+        "Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.",
+        "Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.",
+        "Preheat broiler.",
+        "Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks."
+    ],
+    "ingredients": [
+        "6 1/2 cups cold water",
+        "1 1/2 teaspoons salt",
+        "2 cups yellow cornmeal (not stone-ground)",
+        "2 teaspoons olive oil plus additional for brushing",
+        "1/2 oz finely grated Parmigiano-Reggiano (1/3 cup)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Broil",
+        "Thanksgiving",
+        "Vegetarian",
+        "Quick & Easy",
+        "Cornmeal",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broiled Polenta Sticks",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-polenta-sticks-230987"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/broiled-pork-chops.json
new file mode 100644
index 000000000..169b0830b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-pork-chops.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.",
+        "Preheat broiler.",
+        "Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce.  Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear.  Serve with reserved sauce."
+    ],
+    "ingredients": [
+        "3/4 cup ketchup",
+        "3/4 cup water",
+        "2 tablespoons distilled white vinegar",
+        "1 tablespoon Worcestershire sauce",
+        "2 teaspoons brown sugar",
+        "1 teaspoon salt",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon chili powder",
+        "1/8 teaspoon ground black pepper",
+        "6 (3/4 inch) thick pork chops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Pork Chops",
+    "url": "http://allrecipes.com/recipe/15089/broiled-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-portobello-topped-with-creamy-scrambled-eggs-104936.json b/serverless-fleets/data/input/inferencing/recipes/broiled-portobello-topped-with-creamy-scrambled-eggs-104936.json
new file mode 100644
index 000000000..9e7149019
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-portobello-topped-with-creamy-scrambled-eggs-104936.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat broiler. Line large baking sheet with foil. Remove and discard mushroom stems. Scoop out and discard tough inside centers where mushroom stems were attached. Brush both sides of mushrooms generously with olive oil. Place mushrooms, dark gill side up, on prepared baking sheet. Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper. Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes. Turn mushrooms over; broil until tender when pierced with knife, about 7 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350\u00b0F oven until heated through, about 10 minutes.)",
+        "Whisk eggs, 2 tablespoons grated Parmesan cheese, chopped rosemary, salt, and pepper in large bowl to blend. Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add eggs to skillet and stir gently in circular motion with wooden spoon or heat-resistant rubber spatula, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath. Cook until eggs are set but still soft, about 4 minutes total. Dot with remaining 1 tablespoon butter.",
+        "Arrange hot portobello mushrooms, gill side up, on plates. Top with eggs, dividing equally. Sprinkle with remaining 2 tablespoons grated Parmesan cheese, dividing equally, and serve."
+    ],
+    "ingredients": [
+        "6 4- to 5-inch-diameter portobello mushrooms",
+        "Olive oil",
+        "3 garlic cloves, minced",
+        "12 large eggs",
+        "4 tablespoons grated Parmesan cheese",
+        "1 1/2 teaspoons chopped fresh rosemary",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "6 tablespoons (3/4 stick) butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Mushroom",
+        "Breakfast",
+        "Brunch",
+        "Broil",
+        "Vegetarian",
+        "Quick & Easy",
+        "Parmesan",
+        "Rosemary",
+        "Fall",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broiled Portobello Topped with Creamy Scrambled Eggs",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-portobello-topped-with-creamy-scrambled-eggs-104936"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-quail-with-ginger-soy-and-cilantro-15510.json b/serverless-fleets/data/input/inferencing/recipes/broiled-quail-with-ginger-soy-and-cilantro-15510.json
new file mode 100644
index 000000000..3cbd133c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-quail-with-ginger-soy-and-cilantro-15510.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast. Arrange quail halves in one layer in a shallow flameproof baking pan.",
+        "Chop cilantro and in a small bowl stir together with gingerroot, soy sauce, cumin, ground coriander, and oil. Spoon marinade over quail, turning to coat and rubbing marinade into both sides. Marinate quail, covered and chilled, at least 1 hour and up to 12.",
+        "Preheat broiler.",
+        "Season quail lightly on both sides with pepper and salt and arrange, skin sides up, in pan with marinade. Broil quail 3 to 4 inches from heat 5 to 7 minutes. Turn quail over and baste with pan juices. Broil quail 2 to 3 minutes more, or until cooked to barely pink for medium.",
+        "Transfer quail to a platter and pour off fat from pan. On stovetop deglaze pan with water over moderate heat, stirring and scraping up brown bits. Spoon pan juices over quail."
+    ],
+    "ingredients": [
+        "6 whole jumbo quail (6 to 8 ounces each)",
+        "1/2 cup packed fresh cilantro leaves",
+        "2 tablespoons minced peeled fresh gingerroot",
+        "2 tablespoons soy sauce",
+        "2 teaspoons ground cumin",
+        "2 teaspoons ground coriander seeds",
+        "1/4 cup corn or canola oil",
+        "freshly ground black pepper",
+        "2 to 3 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Soy",
+        "Broil",
+        "Quail",
+        "Fall",
+        "Cilantro",
+        "Gourmet"
+    ],
+    "title": "Broiled Quail with Ginger, Soy, and Cilantro",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-quail-with-ginger-soy-and-cilantro-15510"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salisbury-steaks.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salisbury-steaks.json
new file mode 100644
index 000000000..45ab2f851
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salisbury-steaks.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.",
+        "Mix ground beef, onion, green bell pepper, parsley, salt, paprika, garlic, black pepper, and thyme together in a bowl; divide into 4 portions and shape into patties. Arrange patties on the prepared baking sheet. Dust both sides of patties with flour and brush with oil.",
+        "Broil in the preheated oven until steaks are cooked through, 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3072&h=1608&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1489006.jpg",
+    "ingredients": [
+        "1 pound extra-lean ground beef",
+        "2 tablespoons minced onion",
+        "2 tablespoons minced green bell pepper",
+        "1 tablespoon finely chopped fresh parsley",
+        "1 teaspoon salt",
+        "1 teaspoon paprika",
+        "1 clove garlic, minced",
+        "\u00bc teaspoon ground black pepper",
+        "\u00bc pinch dried thyme leaves",
+        "all-purpose flour, or as needed",
+        "1 tablespoon oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Salisbury Steaks",
+    "url": "http://allrecipes.com/recipe/239142/broiled-salisbury-steaks/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-fillet-with-mustard-dill-sauce-11858.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-fillet-with-mustard-dill-sauce-11858.json
new file mode 100644
index 000000000..de4a1e74b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-fillet-with-mustard-dill-sauce-11858.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Rinse salmon and pat dry. Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce. Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through. Transfer salmon to a platter and garnish with herbs.",
+        "Serve salmon warm or at room temperature with mustard dill sauce."
+    ],
+    "ingredients": [
+        "a 2 1/2-to-3 pound salmon fillet",
+        "soy sauce for rubbing the salmon",
+        "fresh bay leaves and thyme sprigs for garnish if desired",
+        "Mustard Dill Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Broil",
+        "Quick & Easy",
+        "Salmon",
+        "Dill",
+        "Gourmet"
+    ],
+    "title": "Broiled Salmon Fillet with Mustard Dill Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-fillet-with-mustard-dill-sauce-11858"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-mignons.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-mignons.json
new file mode 100644
index 000000000..c29f5232b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-mignons.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven's broiler to 500 degrees; set the oven rack about 6 inches from the heat source. Combine the balsamic vinegar and the garlic in a small bowl; reserve.",
+        "Roll the salmon strips, beginning on the thickest side, into 6 pinwheels. Secure with wooden skewers. Drizzle the balsamic and garlic mixture generously over each pinwheel.",
+        "Place salmon under hot broiler and cook for 7 minutes. Turn pinwheels over; cook until edges are brown, and fish is easily flaked with a fork, about 7 additional minutes. Sprinkle with pepper before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons balsamic vinegar",
+        "1 clove garlic, minced",
+        "1 pound skinless salmon fillet, cut into 6 - 3/4 inch strips",
+        "coarsely ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Salmon Mignons",
+    "url": "http://allrecipes.com/recipe/108872/broiled-salmon-mignons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-steaks-51255490.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-steaks-51255490.json
new file mode 100644
index 000000000..00bf970d6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-steaks-51255490.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat broiler. Place four 6-ounce salmon steaks on a broilerproof baking sheet. Drizzle with 2 tablespoons olive oil, turning to coat; season with salt and pepper. Broil until cooked through but still slightly translucent in the center, 5\u20137 minutes."
+    ],
+    "ingredients": [
+        "Four 6-ounce salmon steaks",
+        "2 tablespoons olive oil, turning to coat",
+        "Salt and pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Broil",
+        "Salmon"
+    ],
+    "title": "Broiled Salmon Steaks",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-steaks-51255490"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-steaks-with-horseradish-crust-11600.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-steaks-with-horseradish-crust-11600.json
new file mode 100644
index 000000000..604d1a39f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-steaks-with-horseradish-crust-11600.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Arrange the salmon steaks in a buttered flameproof baking dish just large enough to hold them in one layer, brush them lightly with some of the butter, and season them with salt and pepper. Pour the wine around the steaks and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through. While the steaks are cooking, stir together well the remaining butter, the bread crumbs, the horseradish, and the scallion, pat the crumb mixture evenly on the steaks, and broil the steaks for 2 to 4 minutes more, or until they are just cooked through and the crumbs are golden."
+    ],
+    "ingredients": [
+        "two 3/4-inch-thick salmon steaks",
+        "2 tablespoons unsalted butter, melted",
+        "1/4 cup dry white wine",
+        "1/2 cup coarse dry bread crumbs",
+        "2 tablespoons well-drained bottled horseradish",
+        "1 scallion, minced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Broil",
+        "Easter",
+        "Horseradish",
+        "Salmon",
+        "White Wine",
+        "Gourmet"
+    ],
+    "title": "Broiled Salmon Steaks with Horseradish Crust",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-steaks-with-horseradish-crust-11600"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-apple-date-chutney-4343.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-apple-date-chutney-4343.json
new file mode 100644
index 000000000..b0d86a58e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-apple-date-chutney-4343.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat broiler. Brush each salmon steak with 1 teaspoon oil. Sprinkle each with 1/4 teaspoon curry powder, salt and pepper. Broil salmon until just opaque in center, about 5 minutes per side.",
+        "Meanwhile, heat remaining 4 teaspoons oil in heavy medium skillet over medium-low heat. Add onion and saut\u00e9 until onion begins to soften, about 3 minutes. Mix in apple, dates, apple juice and remaining 1 teaspoon curry powder. Cook 2 minutes longer. Mix in vinegar; simmer 1 minute. Season chutney to taste with salt and pepper.",
+        "Transfer salmon to plates. Spoon chutney alongside and serve."
+    ],
+    "ingredients": [
+        "2 1-inch-thick salmon steaks (each about 6 ounces)",
+        "6 teaspoons olive oil",
+        "1 1/2 teaspoons curry powder",
+        "2/3 cup chopped red onion",
+        "3/4 cup chopped peeled tart green apple",
+        "1/4 cup chopped pitted dates",
+        "2 tablespoons apple juice",
+        "1 tablespoon white wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Broil",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Date",
+        "Apple",
+        "Salmon",
+        "Curry",
+        "Simmer"
+    ],
+    "title": "Broiled Salmon with Apple-Date Chutney",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-with-apple-date-chutney-4343"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-citrus-yogurt-sauce-232161.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-citrus-yogurt-sauce-232161.json
new file mode 100644
index 000000000..2b04c306b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-citrus-yogurt-sauce-232161.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.",
+        "Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.",
+        "While salmon broils, whisk together all sauce ingredients in a bowl until combined.",
+        "Serve salmon with sauce."
+    ],
+    "ingredients": [
+        "1 (3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)",
+        "3/8 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 cup low-fat plain Greek yogurt or plain whole-milk yogurt (see cooks' note, below)",
+        "2 tablespoons extra-virgin olive oil",
+        "2 tablespoons water",
+        "1 teaspoon finely grated fresh lime zest",
+        "1 tablespoon fresh lime juice",
+        "1/2 teaspoon finely grated fresh orange zest",
+        "1 teaspoon fresh orange juice",
+        "3/4 teaspoon salt",
+        "1/4 to 1/2 teaspoon mild honey (to taste)",
+        "Special equipment: pliers (preferably needlenose)",
+        "Accompaniment: lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Dairy",
+        "Fish",
+        "Broil",
+        "Quick & Easy",
+        "Yogurt",
+        "Dinner",
+        "Salmon",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free"
+    ],
+    "title": "Broiled Salmon with Citrus Yogurt Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-with-citrus-yogurt-sauce-232161"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-curried-eggplant-chutney-and-steamed-haricots-verts-and-potatoes-12018.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-curried-eggplant-chutney-and-steamed-haricots-verts-and-potatoes-12018.json
new file mode 100644
index 000000000..ff37a0934
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-curried-eggplant-chutney-and-steamed-haricots-verts-and-potatoes-12018.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.",
+        "Preheat broiler.",
+        "In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through. Discard skin.",
+        "Serve fish with chutney and haricots verts and potatoes."
+    ],
+    "ingredients": [
+        "1/2 pound eggplant, cut into 1/2-inch cubes",
+        "1 small red bell pepper, cut into 1/2-inch pieces",
+        "1 small onion, cut into 1/2-inch pieces",
+        "1/4 cup water",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons cider vinegar",
+        "1 teaspoon curry powder",
+        "1/2 teaspoon mustard seeds",
+        "1/4 cup plus 1 tablespoon firmly packed light brown sugar",
+        "1 tablespoon chopped fresh flat-leafed parsley leaves",
+        "1 tablespoon balsamic vinegar",
+        "2 teaspoons Dijon mustard",
+        "1/8 teaspoon cayenne",
+        "four 4-ounce salmon fillet with skin",
+        "Accompaniment: Steamed Haricots Verts and Potatoes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Herb",
+        "Potato",
+        "Vegetable",
+        "Broil",
+        "Low Fat",
+        "Gourmet"
+    ],
+    "title": "Broiled Salmon with Curried Eggplant Chutney and Steamed Haricots Verts and Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-with-curried-eggplant-chutney-and-steamed-haricots-verts-and-potatoes-12018"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-herb-mustard-glaze-recipe.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-herb-mustard-glaze-recipe.json
new file mode 100644
index 000000000..bec4250b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-herb-mustard-glaze-recipe.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Recommended Wine: 2001 Pecchenino Origin: Alba, Piedmont Grape: Dolcetto Wine notes: Using white wine for fish and red wine for meat no longer applies. Break with tradition. Italy produces many interesting reds, so for this dish I chose a classic Italian wine made from the dolcetto grape. This lighter bodied red will marry well with my salmon dish which has a rich and silky texture. The delicacy of the herbs in my mustard glaze goes nicely with the fruity nature of the wine. My rule for pairing wine with dishes is to go with what tastes good. Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine's aroma and a better sense of its bouquet. To get the full experience of the wine, place your nose into the glass and take in the wine's beautiful aroma."
+    ],
+    "ingredients": [
+        "3/4 teaspoon finely chopped fresh thyme leaves",
+        "1 tablespoon dry white wine",
+        "1 tablespoon extra-virgin olive oil",
+        "2 tablespoons Dijon mustard",
+        "2 tablespoons whole-grain mustard",
+        "Nonstick olive oil cooking spray",
+        "6 (6 to 8-ounce) salmon fillets",
+        "Salt and freshly ground black pepper",
+        "6 lemon wedges",
+        "2 garlic cloves",
+        "3/4 teaspoon finely chopped fresh rosemary leaves"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Main Dish Recipes",
+        "Easy Recipes",
+        "Main Dish Recipes",
+        "Easy Lunch Recipes",
+        "Lunch",
+        "Healthy Dinner",
+        "Healthy",
+        "Healthy Lunch",
+        "Fish",
+        "Salmon",
+        "Low Calorie",
+        "Gluten Free",
+        "Diabetes-Friendly",
+        "Low-Carb",
+        "Low-Fat",
+        "Broiling"
+    ],
+    "title": "Broiled Salmon with Herb Mustard Glaze",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-salmon-with-herb-mustard-glaze-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-onion-tomato-and-lemon-2642.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-onion-tomato-and-lemon-2642.json
new file mode 100644
index 000000000..f09d857bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-onion-tomato-and-lemon-2642.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Melt butter in heavy small saucepan over low heat. Add parsley, garlic and lemon juice and simmer 2 minutes.",
+        "Preheat broiler. Place salmon on large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of butter mixture. Arrange onion, tomato and lemon slices over. Drizzle remaining butter mixture over. Fold foil over salmon and crimp edges tightly to seal. Place salmon package in broiler pan. Broil 5 inches from heat source until salmon is just cooked through, about 10 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) unsalted butter",
+        "2 tablespoons minced fresh parsley",
+        "2 large garlic cloves, minced",
+        "2 teaspoons fresh lemon juice",
+        "1 16-ounce salmon fillet with skin",
+        "4 thin onion slices",
+        "4 thin tomato slices",
+        "4 thin lemon slices"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Tomato",
+        "Broil",
+        "Low Carb",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Lemon",
+        "Salmon",
+        "Fall",
+        "Washington"
+    ],
+    "title": "Broiled Salmon with Onion, Tomato and Lemon",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-with-onion-tomato-and-lemon-2642"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-orange-miso-glaze-106110.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-orange-miso-glaze-106110.json
new file mode 100644
index 000000000..7686d0b4c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-orange-miso-glaze-106110.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Whisk first 6 ingredients in small bowl.",
+        "Preheat broiler. Line baking sheet with aluminum foil. Place salmon on foil, skin side down. Spread miso mixture over salmon. Broil fish until glaze begins to blister and brown, about 3 minutes. Cover fish loosely with foil. Broil until fish is cooked through, about 5 minutes longer. Transfer fish to plates. Top with onions.",
+        "Available at Japanese markets and in the Asian foods section of supermarkets."
+    ],
+    "ingredients": [
+        "1/3 cup yellow miso (fermented soybean paste)*",
+        "2 tablespoons orange juice",
+        "1 tablespoon mirin (sweet Japanese rice wine)*",
+        "2 teaspoons soy sauce",
+        "1 teaspoon dark brown sugar",
+        "1 teaspoon grated orange peel",
+        "6 6-ounce salmon fillets (each about 1 1/2 inches thick)",
+        "Finely chopped green onions"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Broil",
+        "Dinner",
+        "Orange",
+        "Salmon",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Broiled Salmon with Orange-Miso Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-with-orange-miso-glaze-106110"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-scallions-and-sesame.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-scallions-and-sesame.json
new file mode 100644
index 000000000..a48ced093
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-scallions-and-sesame.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and 1/2 tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.",
+        "Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds."
+    ],
+    "ingredients": [
+        "2 garlic cloves, thinly sliced",
+        "3 tablespoons fresh lime juice",
+        "2 tablespoons soy sauce",
+        "2 teaspoons honey",
+        "1 tablespoon plus 2 teaspoons vegetable oil",
+        "1/2 teaspoon sesame seeds, plus more for serving",
+        "3 (8-ounce) skin-on center-cut salmon fillets",
+        "Kosher salt",
+        "1 bunch scallions",
+        "1 Fresno chile, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dinner",
+        "Salmon",
+        "Spring",
+        "Sesame",
+        "Green Onion/Scallion",
+        "Broil",
+        "Fish",
+        "Seafood",
+        "Soy Sauce",
+        "Lime Juice",
+        "Chile Pepper",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free"
+    ],
+    "title": "Broiled Salmon With Scallions and Sesame",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-with-scallions-and-sesame"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-spicy-maple-basting-sauce-10102.json b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-spicy-maple-basting-sauce-10102.json
new file mode 100644
index 000000000..b3df1f689
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-salmon-with-spicy-maple-basting-sauce-10102.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a small heavy saucepan combine maple syrup, water, gingerroot, garlic, red pepper flakes, and salt and simmer until reduced to about 1/2 cup.",
+        "Cool basting sauce.",
+        "Preheat broiler.",
+        "Arrange salmon, skin sides down, on oiled rack of broiler pan and season with salt. Broil salmon about 4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6 minutes more."
+    ],
+    "ingredients": [
+        "6 tablespoons Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)",
+        "1/2 cup water",
+        "2 tablespoons minced peeled fresh gingerroot",
+        "2 garlic cloves, minced",
+        "1 teaspoon dried hot red pepper flakes, or to taste",
+        "1/4 teaspoon salt",
+        "four 1-inch-thick pieces salmon fillet (about 6 ounces each)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Garlic",
+        "Ginger",
+        "Broil",
+        "Quick & Easy",
+        "Salmon",
+        "Spice",
+        "Maple Syrup",
+        "Gourmet"
+    ],
+    "title": "Broiled Salmon with Spicy Maple Basting Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-salmon-with-spicy-maple-basting-sauce-10102"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-scallops-with-chanterelles.json b/serverless-fleets/data/input/inferencing/recipes/broiled-scallops-with-chanterelles.json
new file mode 100644
index 000000000..cc69be1a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-scallops-with-chanterelles.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.",
+        "Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/2 pound chanterelle mushrooms",
+        "7 tablespoons butter",
+        "1 tomato - peeled, seeded, and chopped",
+        "2 tablespoons balsamic vinegar",
+        "1 pound scallops"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Scallops with Chanterelles",
+    "url": "http://allrecipes.com/recipe/231868/broiled-scallops-with-chanterelles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-scallops.json b/serverless-fleets/data/input/inferencing/recipes/broiled-scallops.json
new file mode 100644
index 000000000..de14e3318
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-scallops.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Turn broiler on.",
+        "Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.",
+        "Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping."
+    ],
+    "ingredients": [
+        "1 1/2 pounds bay scallops",
+        "1 tablespoon garlic salt",
+        "2 tablespoons butter, melted",
+        "2 tablespoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Scallops",
+    "url": "http://allrecipes.com/recipe/12798/broiled-scallops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-sea-trout-with-basil-sauce-103815.json b/serverless-fleets/data/input/inferencing/recipes/broiled-sea-trout-with-basil-sauce-103815.json
new file mode 100644
index 000000000..564217f19
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-sea-trout-with-basil-sauce-103815.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Finely chop basil, parsley, and garlic together in a blender. Add 3 tablespoons oil and pur\u00e9e, then blend in water, lemon juice, and salt and pepper to taste. If desired, thin with more water.",
+        "Arrange fillets, skin sides down, in an oiled shallow (1-inch-deep) baking pan. Brush fish with remaining tablespoon oil and season with salt and pepper.",
+        "Broil 5 to 6 inches from heat until just cooked through, about 7 minutes.",
+        "Serve fish with sauce."
+    ],
+    "ingredients": [
+        "1 cup fresh basil",
+        "1/4 cup fresh flat-leaf parsley",
+        "1 large garlic clove",
+        "4 tablespoons extra-virgin olive oil",
+        "1 tablespoon water",
+        "1 tablespoon fresh lemon juice",
+        "4 (6- to 8-oz) sea trout, bluefish, or mackerel fillets, with skin",
+        "Accompaniment: lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Herb",
+        "Broil",
+        "Quick & Easy",
+        "Dinner",
+        "Basil",
+        "Seafood",
+        "Trout",
+        "Summer",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broiled Sea Trout with Basil Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-sea-trout-with-basil-sauce-103815"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-sesame-cod.json b/serverless-fleets/data/input/inferencing/recipes/broiled-sesame-cod.json
new file mode 100644
index 000000000..441c52466
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-sesame-cod.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.",
+        "Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.",
+        "Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/836611.jpg",
+    "ingredients": [
+        "1 1/2 pounds cod fillets",
+        "1 teaspoon butter, melted",
+        "1 teaspoon lemon juice",
+        "1 teaspoon dried tarragon",
+        "1 pinch ground black pepper",
+        "1 tablespoon sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Sesame Cod",
+    "url": "http://allrecipes.com/recipe/217910/broiled-sesame-cod/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-short-ribs.json b/serverless-fleets/data/input/inferencing/recipes/broiled-short-ribs.json
new file mode 100644
index 000000000..1b2ed3f7d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-short-ribs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.",
+        "In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.",
+        "Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often."
+    ],
+    "ingredients": [
+        "4 pounds boneless beef short ribs",
+        "salt and pepper to taste",
+        "1/3 cup molasses",
+        "2/3 cup ketchup",
+        "1/4 cup fresh lemon juice",
+        "1 tablespoon dry mustard",
+        "1/2 teaspoon chili powder",
+        "1/2 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Short Ribs",
+    "url": "http://allrecipes.com/recipe/22686/broiled-short-ribs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-and-veggie-salad.json b/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-and-veggie-salad.json
new file mode 100644
index 000000000..ac42ed159
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-and-veggie-salad.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Put shrimp in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over shrimp and turn to coat. Seal bag. Marinate for 10 minutes.",
+        "Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.",
+        "Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.",
+        "Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.",
+        "Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove shrimp from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.",
+        "Broil shrimp on top rack, flipping once, until bright pink and cooked through, 1 to 2 minutes per side.",
+        "Serve shrimp and vegetables with pan juices on top of romaine lettuce; top with feta cheese and parsley."
+    ],
+    "ingredients": [
+        "2 pounds large shrimp, peeled and deveined",
+        "6 tablespoons extra-virgin olive oil",
+        "1/4 cup lemon juice",
+        "2 tablespoons Worcestershire sauce",
+        "4 cloves garlic, minced",
+        "2 teaspoons dried oregano",
+        "1 teaspoon kosher salt",
+        "1/4 teaspoon ground black pepper",
+        "cooking spray",
+        "1 (15 ounce) can chickpeas, drained and rinsed",
+        "1 1/2 cups cherry tomatoes",
+        "1 English cucumber, chopped",
+        "1 red onion, chopped",
+        "8 cups chopped romaine lettuce",
+        "1 cup crumbled feta cheese",
+        "1/4 cup chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Shrimp and Veggie Salad",
+    "url": "http://allrecipes.com/recipe/256107/broiled-shrimp-and-veggie-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-scampi.json b/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-scampi.json
new file mode 100644
index 000000000..a988ae036
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-scampi.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat broiler to 500 degrees (260 degrees C).",
+        "Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot."
+    ],
+    "ingredients": [
+        "2 pounds medium shrimp, peeled and deveined",
+        "1/2 cup butter, melted",
+        "2 cloves garlic, minced",
+        "1/4 cup dry white wine",
+        "3 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Shrimp Scampi",
+    "url": "http://allrecipes.com/recipe/19509/broiled-shrimp-scampi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-with-mustard-and-tarragon-102377.json b/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-with-mustard-and-tarragon-102377.json
new file mode 100644
index 000000000..c0539533e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-with-mustard-and-tarragon-102377.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Stir first 4 ingredients in medium bowl to blend. Add shrimp; toss to coat. Refrigerate at least 1 hour and up to 3 hours.",
+        "Preheat broiler. Line baking sheet with foil. Thread shrimp onto skewers. Sprinkle with salt and pepper. Broil until cooked through, 2 minutes per side.",
+        "Remove shrimp from skewers. Arrange on platter. Serve with toothpicks."
+    ],
+    "ingredients": [
+        "1/3 cup Dijon mustard",
+        "3 tablespoons olive oil",
+        "1 green onion, minced",
+        "1 1/2 tablespoons minced fresh tarragon",
+        "1 1/2 pounds uncooked large shrimp (about 40), peeled, deveined",
+        "8 bamboo skewers, soaked in water 30 minutes, drained"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Shellfish",
+        "Appetizer",
+        "Broil",
+        "Cocktail Party",
+        "Low Carb",
+        "Shrimp",
+        "Healthy",
+        "Tarragon",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Broiled Shrimp with Mustard and Tarragon",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-shrimp-with-mustard-and-tarragon-102377"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-with-spicy-ginger-lime-butter-105195.json b/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-with-spicy-ginger-lime-butter-105195.json
new file mode 100644
index 000000000..9af261346
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-shrimp-with-spicy-ginger-lime-butter-105195.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat broiler. Melt butter in heavy small skillet over medium heat. Stir in ginger and cayenne. Remove from heat. Stir in lime juice and peel. Season ginger-lime butter to taste with salt and pepper.",
+        "Place shrimp in bowl. Add ginger-lime butter; toss to coat. Transfer shrimp to small rimmed baking sheet. Broil until pink and just cooked through, about 2 minutes per side. Transfer shrimp to plate; drizzle with pan juices. Sprinkle with onions. Serve with lemon wedges."
+    ],
+    "ingredients": [
+        "2 1/2 tablespoons butter",
+        "1 tablespoon minced peeled fresh ginger",
+        "1/8 teaspoon cayenne pepper",
+        "1 tablespoon fresh lime juice",
+        "1 teaspoon grated lime peel",
+        "1/2 pound uncooked large shrimp, peeled, deveined",
+        "1/4 cup chopped green onions",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ginger",
+        "Broil",
+        "Lime",
+        "Shrimp",
+        "Summer"
+    ],
+    "title": "Broiled Shrimp with Spicy Ginger-Lime Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-shrimp-with-spicy-ginger-lime-butter-105195"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-spam-and-cheese-open-face.json b/serverless-fleets/data/input/inferencing/recipes/broiled-spam-and-cheese-open-face.json
new file mode 100644
index 000000000..64b84c72b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-spam-and-cheese-open-face.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.",
+        "Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "3 slices bread",
+        "1 cup fully cooked luncheon meat (such as SPAM\u00ae), grated",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled SPAM\u00ae and Cheese Open Face Sandwiches",
+    "url": "http://allrecipes.com/recipe/101245/broiled-spam-and-cheese-open-face/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-spanish-mackerel.json b/serverless-fleets/data/input/inferencing/recipes/broiled-spanish-mackerel.json
new file mode 100644
index 000000000..8eb4f9b1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-spanish-mackerel.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.",
+        "Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.",
+        "Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately."
+    ],
+    "ingredients": [
+        "6 (3 ounce) fillets Spanish mackerel fillets",
+        "1/4 cup olive oil",
+        "1/2 teaspoon paprika",
+        "salt and ground black pepper to taste",
+        "12 slices  lemon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Spanish Mackerel",
+    "url": "http://allrecipes.com/recipe/217274/broiled-spanish-mackerel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-spiced-lamb-with-gingered-mint-pesto-12461.json b/serverless-fleets/data/input/inferencing/recipes/broiled-spiced-lamb-with-gingered-mint-pesto-12461.json
new file mode 100644
index 000000000..ac0bf2f7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-spiced-lamb-with-gingered-mint-pesto-12461.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Set rack about 6 inches from heat and preheat broiler.",
+        "In a small bowl stir together cardamom, salt, and pepper to taste. Let lamb stand at room temperature 30 minutes.",
+        "Pat lamb dry with paper towels and rub both sides with cardamom mixture. Broil lamb on rack of a broiler pan 14 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.",
+        "In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.",
+        "Carve lamb against grain into 1/2-inch-thick slices and serve with pesto."
+    ],
+    "ingredients": [
+        "1 tablespoon ground cardamom",
+        "2 teaspoons salt",
+        "two 2-pound boneless top rounds of lamb",
+        "3/4 cupgingered mint pesto",
+        "4 teaspoons white-wine vinegar",
+        "6 tablespoons plain yogurt",
+        "2 to 3 tablespoons hot water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Broil",
+        "Quick & Easy",
+        "Yogurt",
+        "Spice",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Broiled Spiced Lamb with Gingered Mint Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-spiced-lamb-with-gingered-mint-pesto-12461"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-spiced-pork-chops-12770.json b/serverless-fleets/data/input/inferencing/recipes/broiled-spiced-pork-chops-12770.json
new file mode 100644
index 000000000..88db393ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-spiced-pork-chops-12770.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste. Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes. Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through."
+    ],
+    "ingredients": [
+        "1/4 teaspoon salt",
+        "1/8 teaspoon cinnamon",
+        "1/8 teaspoon ground allspice",
+        "a pinch of ground cloves",
+        "two 1/2-inch-thick loin pork chops"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Broil",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Dinner",
+        "Gourmet"
+    ],
+    "title": "Broiled Spiced Pork Chops",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-spiced-pork-chops-12770"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-steak-with-horseradish-cream-232000.json b/serverless-fleets/data/input/inferencing/recipes/broiled-steak-with-horseradish-cream-232000.json
new file mode 100644
index 000000000..5636d917c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-steak-with-horseradish-cream-232000.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat broiler. Oil rack of a broiler pan.",
+        "Pat steak dry and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.",
+        "Broil steak on rack of broiler pan 3 inches from heat 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.",
+        "Stir together sour cream, horseradish, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl and serve with steak."
+    ],
+    "ingredients": [
+        "1 (1-inch-thick) sirloin steak (1 1/2 to 2 lb)",
+        "3/4 teaspoon salt",
+        "3/4 teaspoon black pepper",
+        "1/2 cup sour cream",
+        "2 tablespoons drained bottled horseradish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Dairy",
+        "Broil",
+        "Quick & Easy",
+        "Graduation",
+        "Dinner",
+        "Horseradish",
+        "Meat",
+        "Steak",
+        "Sour Cream",
+        "Gourmet",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Broiled Steak with Horseradish Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-steak-with-horseradish-cream-232000"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-summer-squash-with-radish.json b/serverless-fleets/data/input/inferencing/recipes/broiled-summer-squash-with-radish.json
new file mode 100644
index 000000000..a1576ac6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-summer-squash-with-radish.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.",
+        "Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more."
+    ],
+    "ingredients": [
+        "1/4 cup extra virgin olive oil",
+        "1/4 cup balsamic vinegar",
+        "1 teaspoon chopped fresh dill",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon freshly cracked black pepper",
+        "1/2 cup chopped red onion",
+        "1 large zucchini, cut in half lengthwise then into 1/4-inch slices",
+        "1 large yellow squash, cut into 1/2-inch cubes",
+        "4 radishes, cut into 1/4-inch-thick slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Summer Squash With Radish",
+    "url": "http://allrecipes.com/recipe/214678/broiled-summer-squash-with-radish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-sweet-and-tangy-tilapia.json b/serverless-fleets/data/input/inferencing/recipes/broiled-sweet-and-tangy-tilapia.json
new file mode 100644
index 000000000..b66561745
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-sweet-and-tangy-tilapia.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven broiler. Place a sheet of aluminum foil on a baking sheet, and coat with 2 tablespoons butter.",
+        "In a bowl, whisk together 1 teaspoon lemon juice, melted butter, mustard, raspberry vinegar, honey, tarragon, salt, and pepper.",
+        "Place the tilapia on the prepared baking sheet, and broil about 3 minutes in the preheated oven. Turn tilapia, and drizzle with about half the lemon juice dressing mixture. Continue broiling about 3 minutes, turn, and drizzle with remaining dressing. Continue broiling about 2 minutes, or until fish is easily flaked with a fork. Remove from heat, and sprinkle with remaining lemon juice to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "3 teaspoons lemon juice, divided",
+        "1 tablespoon melted butter",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon raspberry vinegar",
+        "2 teaspoons honey",
+        "1 teaspoon chopped fresh tarragon",
+        "salt and pepper to taste",
+        "1 pound tilapia fillets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Sweet and Tangy Tilapia",
+    "url": "http://allrecipes.com/recipe/69431/broiled-sweet-and-tangy-tilapia/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-sweet-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/broiled-sweet-potatoes.json
new file mode 100644
index 000000000..31d5404ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-sweet-potatoes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to broil.",
+        "Line a 10x15 inch cookie sheet with aluminum foil.",
+        "Cook the sweet potatoes in the microwave until done, about 4 minutes per potato. When the potatoes are cool, peel, cut in half lengthwise and slice about 1/4 inch.",
+        "Place the potato slices in a single layer on prepared cookie sheet.  Slice the butter into about 1/8 inch pats and place all over the sweet potatoes.  Sprinkle the sugar on the potatoes and butter. Place under broiler until golden and bubbly, about 5 to 8 minutes."
+    ],
+    "ingredients": [
+        "4 sweet potatoes",
+        "1/2 teaspoon butter",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Sweet Potatoes",
+    "url": "http://allrecipes.com/recipe/19153/broiled-sweet-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-swordfish-a-la-nicoise-109579.json b/serverless-fleets/data/input/inferencing/recipes/broiled-swordfish-a-la-nicoise-109579.json
new file mode 100644
index 000000000..e9f787687
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-swordfish-a-la-nicoise-109579.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring 12 cups water to boil in large pot. Add barley. Cover pot; reduce heat to medium. Simmer until barley is tender, about 30 minutes. Add haricots verts; boil until tender, about 5 minutes. Drain. Place mixture in large bowl. Mix in tomatoes, olives, onion, 1/3 cup oil, lemon juice, thyme, and lemon peel. (Barley can be made 2 hours ahead. Cover and let stand at room temperature.)",
+        "Preheat broiler. Whisk 1/2 cup oil and garlic in bowl. Turn fish in oil mixture; divide fish between 2 rimmed baking sheets. Toss peppers in oil mixture; divide between baking sheets. Drizzle remaining oil from bowl over fish and peppers. Sprinkle with salt and pepper.",
+        "Place 1 pan in broiler 3 minutes. Turn fish over; broil until fish is opaque in center and peppers begin to blacken, about 2 minutes longer. Repeat with remaining fish and peppers. Divide barley salad among plates. Top with fish and peppers and drizzle with pan juices. Serve with lemon wedges."
+    ],
+    "ingredients": [
+        "12 cups water",
+        "1 1/4 cups pearl barley",
+        "1/2 pound haricots verts, trimmed",
+        "2 cups grape tomatoes, halved",
+        "1 cup pitted Kalamata olives, halved",
+        "1 medium-size red onion, sliced",
+        "1/3 cup plus 1/2 cup olive oil",
+        "3 tablespoons fresh lemon juice",
+        "1 tablespoon chopped fresh thyme",
+        "1 teaspoon grated lemon peel",
+        "3 garlic cloves, minced",
+        "8 6-ounce swordfish steaks",
+        "2 medium-size red bell peppers, thinly sliced",
+        "2 medium-size yellow bell peppers, thinly sliced",
+        "Lemon wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Tomato",
+        "Broil",
+        "Barley",
+        "Green Bean",
+        "Bell Pepper",
+        "Summer",
+        "Swordfish"
+    ],
+    "title": "Broiled Swordfish \u00e0 la Ni\u00e7oise",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-swordfish-a-la-nicoise-109579"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-tilapia-parmesan.json b/serverless-fleets/data/input/inferencing/recipes/broiled-tilapia-parmesan.json
new file mode 100644
index 000000000..a9f357f6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-tilapia-parmesan.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.",
+        "In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.",
+        "Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish."
+    ],
+    "ingredients": [
+        "1/2 cup Parmesan cheese",
+        "1/4 cup butter, softened",
+        "3 tablespoons mayonnaise",
+        "2 tablespoons fresh lemon juice",
+        "1/4 teaspoon dried basil",
+        "1/4 teaspoon ground black pepper",
+        "1/8 teaspoon onion powder",
+        "1/8 teaspoon celery salt",
+        "2 pounds tilapia fillets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Tilapia Parmesan",
+    "url": "http://allrecipes.com/recipe/50644/broiled-tilapia-parmesan/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-tofu-with-cilantro-pesto-231002.json b/serverless-fleets/data/input/inferencing/recipes/broiled-tofu-with-cilantro-pesto-231002.json
new file mode 100644
index 000000000..9e9efbec3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-tofu-with-cilantro-pesto-231002.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.",
+        "Cut each block of tofu crosswise into 6 slices and pat dry between several layers of paper towels. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, without turning, until golden brown, about 15 minutes.",
+        "While tofu is broiling, pur\u00e9e cilantro, pine nuts, lime juice, fish sauce, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.",
+        "Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto."
+    ],
+    "ingredients": [
+        "1/4 cup mild olive oil plus additional for brushing",
+        "2 (14- to 16-oz) packages firm tofu, rinsed and drained",
+        "2 cups packed fresh cilantro leaves",
+        "2 tablespoons pine nuts",
+        "1 tablespoon fresh lime juice",
+        "2 teaspoons Asian fish sauce",
+        "1 teaspoon Asian sesame oil",
+        "1 teaspoon sugar",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "Garnish: pine nuts; fresh cilantro leaves; lime wedges"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Broil",
+        "Quick & Easy",
+        "Pine Nut",
+        "Tofu",
+        "Cilantro",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free"
+    ],
+    "title": "Broiled Tofu with Cilantro Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-tofu-with-cilantro-pesto-231002"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-tofu-with-miso-em-tofu-dengaku-em-353652.json b/serverless-fleets/data/input/inferencing/recipes/broiled-tofu-with-miso-em-tofu-dengaku-em-353652.json
new file mode 100644
index 000000000..f1f105ee7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-tofu-with-miso-em-tofu-dengaku-em-353652.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.",
+        "Preheat broiler.",
+        "Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.",
+        "Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).",
+        "Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture. Broil until tops are just bubbling and starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds."
+    ],
+    "ingredients": [
+        "1 (14-to 16-ounces) block firm tofu, drained",
+        "1/3 cup red (dark) miso (preferably Japanese; see Shopping List, page 104)",
+        "2 tablespoons sugar",
+        "2 tablespoons sake, dry Sherry, or dry white wine",
+        "1 teaspoon sesame seeds, toasted",
+        "Equipment: 12 two-pronged wooden picks or 24 (2 1/2-to 31/2-inch) straight wooden picks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Broil",
+        "Vegetarian",
+        "Quick & Easy",
+        "Tofu",
+        "Healthy",
+        "Gourmet",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Broiled Tofu with Miso (_Tofu Dengaku_)",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-tofu-with-miso-em-tofu-dengaku-em-353652"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-tomato-corn-and-okra-12073.json b/serverless-fleets/data/input/inferencing/recipes/broiled-tomato-corn-and-okra-12073.json
new file mode 100644
index 000000000..1abd67381
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-tomato-corn-and-okra-12073.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Arrange tomatoes on a lightly greased jelly-roll pan and brush with 1 tablespoon oil. Season tomatoes with salt and pepper and broil about 4 inches from heat 5 minutes.",
+        "In a bowl toss together corn, okra, remaining 1/2 tablespoon oil, and salt and pepper to taste.",
+        "Spread corn and okra evenly on pan with tomatoes and broil about 4 inches from heat until tender, about 5 minutes. In a bowl toss vegetables gently with basil."
+    ],
+    "ingredients": [
+        "2 medium vine-ripened tomatoes, halved and cut into 1/4-inch-thick\u00a0slices",
+        "1 1/2 tablespoons olive oil",
+        "1/2 cup fresh corn kernels (cut from 1 ear of corn)",
+        "1/4 pound okra, trimmed and sliced 1/2 inch thick (about 1 cup)",
+        "1 tablespoon shredded fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Vegetable",
+        "Side",
+        "Broil",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Corn",
+        "Summer",
+        "Okra",
+        "Gourmet",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broiled Tomato, Corn, and Okra",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-tomato-corn-and-okra-12073"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-trout-with-bacon-onions-and-raisins-237658.json b/serverless-fleets/data/input/inferencing/recipes/broiled-trout-with-bacon-onions-and-raisins-237658.json
new file mode 100644
index 000000000..d64c15428
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-trout-with-bacon-onions-and-raisins-237658.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn't render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar, and 1/4 teaspoon salt and boil until liquid is reduced to about 1/3 cup, about 1 minute. Remove from heat and keep warm, covered.",
+        "Preheat broiler and oil baking pans.",
+        "Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with pepper and remaining 1/4 teaspoon salt.",
+        "Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 3 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet."
+    ],
+    "ingredients": [
+        "4 thick bacon slices (7 ounces), cut crosswise into 1/8-inch-wide strips",
+        "2 cups coarsely chopped red onion",
+        "1/2 cup golden raisins (3 ounces)",
+        "1/2 cup red-wine vinegar",
+        "2 teaspoons sugar",
+        "1/2 teaspoon salt",
+        "4 (10- to 12-ounce) whole rainbow trout, cleaned and boned, leaving heads and tails intact (butterflied), or 8 fillets",
+        "2 teaspoons olive oil plus additional if necessary",
+        "1/4 teaspoon black pepper",
+        "Special equipment: 2 (15- by 10-inch) shallow baking pans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Onion",
+        "Pork",
+        "Broil",
+        "Quick & Easy",
+        "Vinegar",
+        "Raisin",
+        "Bacon",
+        "Trout",
+        "Gourmet"
+    ],
+    "title": "Broiled Trout with Bacon, Onions, and Raisins",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-trout-with-bacon-onions-and-raisins-237658"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-tuna-with-rosemary-butter-108615.json b/serverless-fleets/data/input/inferencing/recipes/broiled-tuna-with-rosemary-butter-108615.json
new file mode 100644
index 000000000..c05e712d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-tuna-with-rosemary-butter-108615.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Mix butter, rosemary, and mustard in small dish. Season with salt and pepper.",
+        "Preheat broiler. Brush tuna on both sides with oil and sprinkle with salt and pepper. Spread some rosemary butter on 1 side of each baguette slice. Broil tuna to desired doneness, about 4 minutes per side for medium. Broil baguette slices until beginning to brown, about 1 minute per side. Top each tuna fillet with dollop of rosemary butter. Serve with baguette slices."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) unsalted butter, room temperature",
+        "1 tablespoon chopped fresh rosemary",
+        "1 tablespoon country-style Dijon mustard",
+        "4 6-ounce ahi tuna fillets (each about 1 1/2 inches thick)",
+        "Olive oil",
+        "4 1/2-inch-thick diagonal slices sourdough baguette"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Herb",
+        "Mustard",
+        "Broil",
+        "Quick & Easy",
+        "Rosemary",
+        "Tuna"
+    ],
+    "title": "Broiled Tuna with Rosemary Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-tuna-with-rosemary-butter-108615"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-vegetable-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/broiled-vegetable-sandwiches.json
new file mode 100644
index 000000000..b6db7bd22
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-vegetable-sandwiches.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven's broiler. In a medium bowl, toss together the tomatoes, onion, red bell pepper, and green bell pepper.",
+        "Place the slices of bread on a baking sheet, and place under the broiler. Broil for about 2 minutes, just until lightly toasted. Remove from the oven, and turn the bread untoasted side up. Place a handful of the vegetable mixture on top of each slice. Drizzle with a bit of olive oil, then top with a slice of cheese.",
+        "Return the bread slices to the broiler, and cook until the cheese is melted. Serve immediately."
+    ],
+    "ingredients": [
+        "2 medium tomatoes, chopped",
+        "1 large onion, chopped",
+        "1 red bell pepper, chopped",
+        "1 green bell pepper, chopped",
+        "2 teaspoons olive oil",
+        "6 slices white American cheese",
+        "6 slices white bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiled Vegetable Sandwiches",
+    "url": "http://allrecipes.com/recipe/73327/broiled-vegetable-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiled-vegetables-with-toasted-israeli-couscous-105036.json b/serverless-fleets/data/input/inferencing/recipes/broiled-vegetables-with-toasted-israeli-couscous-105036.json
new file mode 100644
index 000000000..63699ad66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiled-vegetables-with-toasted-israeli-couscous-105036.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.",
+        "Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.",
+        "Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.",
+        "While vegetables are broiling, saut\u00e9 onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and saut\u00e9, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons balsamic vinegar",
+        "1 garlic clove, minced",
+        "3 tablespoons olive oil",
+        "1 medium zucchini, cut lengthwise into 1/2-inch-thick slices",
+        "1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices",
+        "2 red bell peppers, quartered lengthwise",
+        "1/2 cup finely chopped red onion",
+        "3/4 cup toasted Israeli couscous (4 ounces)",
+        "1 3/4 cups chicken broth or water",
+        "3 tablespoons thinly sliced fresh basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Broil",
+        "Vegetarian",
+        "Quick & Easy",
+        "Lunch",
+        "Vinegar",
+        "Basil",
+        "Bell Pepper",
+        "Squash",
+        "Healthy",
+        "Couscous",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Broiled Vegetables with Toasted Israeli Couscous",
+    "url": "http://www.epicurious.com/recipes/food/views/broiled-vegetables-with-toasted-israeli-couscous-105036"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broiler-smores.json b/serverless-fleets/data/input/inferencing/recipes/broiler-smores.json
new file mode 100644
index 000000000..0e8df61aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broiler-smores.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.",
+        "Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.",
+        "Arrange the marshmallows in a single layer in the prepared pan.",
+        "Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.",
+        "Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves."
+    ],
+    "ingredients": [
+        "4 graham crackers",
+        "2 milk chocolate candy bars",
+        "12 marshmallows"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broiler S'mores",
+    "url": "http://allrecipes.com/recipe/143055/broiler-smores/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broken-glass-cake.json b/serverless-fleets/data/input/inferencing/recipes/broken-glass-cake.json
new file mode 100644
index 000000000..a0439cff8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broken-glass-cake.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.",
+        "Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.",
+        "Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.",
+        "Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.",
+        "Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.",
+        "Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.",
+        "Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.",
+        "Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.",
+        "Sprinkle the cake with reserved graham cracker crumb mixture.",
+        "Refrigerate until set, at least 3 hours to overnight."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/856266.jpg",
+    "ingredients": [
+        "1 (3 ounce) package lime flavored Jell-O\u00ae mix",
+        "1 (3 ounce) package orange flavored Jell-O\u00ae mix",
+        "1 (3 ounce) package strawberry flavored Jell-O\u00ae",
+        "3 cups boiling water, divided",
+        "3 cups cold water, divided",
+        "1 cup canned pineapple juice",
+        "1 (.25 ounce) package unflavored gelatin",
+        "2 1/2 cups graham cracker crumbs",
+        "1/2 cup butter, melted",
+        "1/2 cup brown sugar",
+        "2 cups chilled heavy cream",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broken Glass Cake",
+    "url": "http://allrecipes.com/recipe/220153/broken-glass-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/broken-noodles.json b/serverless-fleets/data/input/inferencing/recipes/broken-noodles.json
new file mode 100644
index 000000000..05958d7e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broken-noodles.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium heat; cook and stir mushrooms in the hot oil until slightly softened, 5 to 10 minutes. Add marinara sauce, tomato, olives, green bell pepper, red bell pepper, artichoke heart, garlic, basil, salt, and pepper to mushrooms; bring to a boil. Simmer until tomato sauce is heated through, 5 to 10 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a serving bowl.",
+        "Sprinkle mozzarella cheese over cavatappi. Pour tomato sauce over mozzarella layer; sprinkle with Parmesan cheese."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 (4 ounce) package sliced fresh mushrooms",
+        "1/2 cup marinara sauce",
+        "1/2 tomato, chopped",
+        "1/4 cup sliced black olives",
+        "4 slices green bell pepper, cut into 1-inch dice",
+        "4 slices red bell pepper, cut into 1-inch dice",
+        "1 artichoke heart, quartered",
+        "1 tablespoon chopped fresh garlic",
+        "1/2 teaspoon dried basil",
+        "salt and ground black pepper to taste",
+        "10 ounces cavatappi (corkscrew) pasta",
+        "2 ounces shredded mozzarella cheese",
+        "1 tablespoon grated Parmesan cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broken Noodles",
+    "url": "http://allrecipes.com/recipe/231754/broken-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broken-spaghetti-risotto.json b/serverless-fleets/data/input/inferencing/recipes/broken-spaghetti-risotto.json
new file mode 100644
index 000000000..70614ac67
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broken-spaghetti-risotto.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.",
+        "Stir garlic into spaghetti pieces and cook for 30 seconds.",
+        "Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.",
+        "Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.",
+        "Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "8 ounces uncooked spaghetti, broken into 1 inch pieces",
+        "2 cloves garlic, minced",
+        "1 1/2 cups chicken broth",
+        "1/2 teaspoon red pepper flakes, or to taste",
+        "salt to taste",
+        "2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste",
+        "1 tablespoon chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broken Spaghetti Risotto",
+    "url": "http://allrecipes.com/recipe/221140/broken-spaghetti-risotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broken-thermostat-curry.json b/serverless-fleets/data/input/inferencing/recipes/broken-thermostat-curry.json
new file mode 100644
index 000000000..f9e872526
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broken-thermostat-curry.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Puree the onion and carrots in a food processor or blender until finely ground.  Heat the butter and olive oil in a large saucepan over medium heat.  Cook the garlic until fragrant and lightly browned.  Pour in the carrot puree, bring to a simmer, and cook for 5 minutes.",
+        "Pour in diced tomatoes, water, yam, red potatoes, and cauliflower.  Season with turmeric, curry powder, cumin, garam masala, cayenne, and red pepper flakes.  Simmer until potatoes are soft, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 small onion, chopped",
+        "5 medium carrots, peeled and chopped",
+        "2 teaspoons butter",
+        "2 teaspoons olive oil",
+        "2 cloves garlic, minced",
+        "1 (28 ounce) can diced tomatoes",
+        "2 cups water",
+        "1 medium yam, peeled and diced",
+        "7 small red potatoes, cubed",
+        "2 cups cauliflower florets",
+        "1/2 teaspoon turmeric powder",
+        "2 teaspoons curry powder",
+        "1 teaspoon ground cumin",
+        "1/4 teaspoon garam masala",
+        "1/8 teaspoon cayenne pepper",
+        "1 teaspoon red pepper flakes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broken Thermostat Curry",
+    "url": "http://allrecipes.com/recipe/107311/broken-thermostat-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broken-window-glass.json b/serverless-fleets/data/input/inferencing/recipes/broken-window-glass.json
new file mode 100644
index 000000000..715fd956c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broken-window-glass.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Prepare lime, orange, and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.",
+        "In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.",
+        "Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon gelatin-pineapple juice mixture. Fold in cubed gelatin and pour into mold.  Chill 5 hours or overnight before serving."
+    ],
+    "ingredients": [
+        "1 (3 ounce) package lime flavored Jell-O\u00ae mix",
+        "1 (3 ounce) package orange flavored Jell-O\u00ae mix",
+        "1 (3 ounce) package cherry flavored Jell-O\u00ae mix",
+        "4 cups boiling water",
+        "1 1/2 cups cold water",
+        "1 (3 ounce) package lemon flavored Jell-O\u00ae mix",
+        "1/4 cup white sugar",
+        "1/2 cup pineapple juice",
+        "1 (1.3 ounce) envelope whipped topping mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broken Window Glass",
+    "url": "http://allrecipes.com/recipe/18997/broken-window-glass/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bromley-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/bromley-coleslaw.json
new file mode 100644
index 000000000..63e0a4471
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bromley-coleslaw.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large bowl, whisk together the mayonnaise and honey. Mix in the coleslaw mix, celery seed, and green onions. Season with salt and pepper. Chill in the refrigerator until ready to serve."
+    ],
+    "ingredients": [
+        "2 cups mayonnaise",
+        "1/2 cup honey",
+        "1 (16 ounce) package shredded coleslaw mix",
+        "4 tablespoons celery seed",
+        "1 bunch green onions, chopped",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bromley Coleslaw",
+    "url": "http://allrecipes.com/recipe/86537/bromley-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broncbusters-barbecue-sauce-234741.json b/serverless-fleets/data/input/inferencing/recipes/broncbusters-barbecue-sauce-234741.json
new file mode 100644
index 000000000..beca0bd31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broncbusters-barbecue-sauce-234741.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Melt butter in large skillet over medium-low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) butter",
+        "1 medium onion, chopped",
+        "1/2 cup water",
+        "1/2 cup prepared chili sauce",
+        "1/2 cup catsup",
+        "1/4 cup cider vinegar",
+        "2 tablespoons fresh lemon juice",
+        "2 tablespoons brown sugar",
+        "2 tablespoons Worcestershire sauce",
+        "1 tablespoon molasses",
+        "2 teaspoons salt",
+        "2 teaspoons dry mustard",
+        "1/2 teaspoon freshly ground pepper",
+        "1/2 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Citrus",
+        "Mustard",
+        "Onion",
+        "Vegetarian",
+        "Vinegar",
+        "Spice",
+        "Summer",
+        "Simmer"
+    ],
+    "title": "Broncbuster's Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/broncbusters-barbecue-sauce-234741"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bronco-burger.json b/serverless-fleets/data/input/inferencing/recipes/bronco-burger.json
new file mode 100644
index 000000000..4cf7fa1a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bronco-burger.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.",
+        "In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos(R). Divide into 8 balls, and flatten into patties.",
+        "Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!"
+    ],
+    "ingredients": [
+        "5 fresh jalapeno peppers",
+        "4 pounds ground beef",
+        "salt and pepper to taste",
+        "1 egg",
+        "1/4 cup steak sauce, (e.g. Heinz 57)",
+        "1/4 cup minced white onion",
+        "1 teaspoon hot pepper sauce (e.g. Tabasco\u2122)",
+        "1 pinch dried oregano",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon garlic salt",
+        "1/4 cup crushed Fritos\u00ae corn chips",
+        "8 large potato hamburger buns",
+        "8 slices pepperjack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bronco Burger",
+    "url": "http://allrecipes.com/recipe/26592/bronco-burger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brontosaurus-burgers.json b/serverless-fleets/data/input/inferencing/recipes/brontosaurus-burgers.json
new file mode 100644
index 000000000..707d61ec6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brontosaurus-burgers.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate.",
+        "Place the torn-up bread into a large bowl, and mix with the egg. Lightly mix in the ground chuck, ground sirloin, onion soup mix, Worcestershire sauce, steak seasoning sauce, hot sauce, and salt and pepper. Form the meat mixture into 6 large patties, 6 inches across by 1 inch thick.",
+        "Place the burgers on the preheated grill, and cook 10 to 15 minutes per side, until the burgers are browned and no longer pink in the middle. Brush each burger with barbecue sauce, flip them and grill for 5 minutes to slightly char the sauce. Brush the other sides with sauce, flip, and grill for 5 more minutes to cook the other side."
+    ],
+    "ingredients": [
+        "2 slices bread, torn into bite size pieces",
+        "1 egg, beaten",
+        "1 pound ground beef chuck",
+        "1 pound ground beef sirloin",
+        "1 (1 ounce) package dry onion soup mix",
+        "1/4 cup Worcestershire sauce",
+        "1/4 cup steak seasoning sauce (such as Dale's Steak Seasoning\u00ae)",
+        "3 tablespoons hot pepper sauce",
+        "salt and pepper to taste",
+        "1/2 (18 ounce) bottle barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brontosaurus Burgers",
+    "url": "http://allrecipes.com/recipe/178152/brontosaurus-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bronx-200011.json b/serverless-fleets/data/input/inferencing/recipes/bronx-200011.json
new file mode 100644
index 000000000..8ad4305ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bronx-200011.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "1/2 ounce dry vermouth",
+        "1/2 ounce sweet vermouth",
+        "2 tablespoons orange juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Alcoholic",
+        "Cocktail",
+        "Orange",
+        "Fortified Wine",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bronx",
+    "url": "http://www.epicurious.com/recipes/food/views/bronx-200011"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bronx-river-200493.json b/serverless-fleets/data/input/inferencing/recipes/bronx-river-200493.json
new file mode 100644
index 000000000..06f743f11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bronx-river-200493.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine gin, vermouth, lemon juice, superfine sugar, and ice in a mixing glass and stir well. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "1/2 ounce sweet vermouth",
+        "1 tablespoon lemon juice",
+        "1/4 teaspoon superfine sugar",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lemon",
+        "Fortified Wine",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bronx River",
+    "url": "http://www.epicurious.com/recipes/food/views/bronx-river-200493"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bronze-and-red-lettuce-salad-with-serrano-ham-and-goat-cheese-spirals-231273.json b/serverless-fleets/data/input/inferencing/recipes/bronze-and-red-lettuce-salad-with-serrano-ham-and-goat-cheese-spirals-231273.json
new file mode 100644
index 000000000..a1f1ba4bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bronze-and-red-lettuce-salad-with-serrano-ham-and-goat-cheese-spirals-231273.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Stir goat cheese, 2 tablespoons hazelnut oil, 1/4 teaspoon rosemary, and lemon peel in small bowl to blend. Season lightly with salt and pepper.",
+        "Place sheet of plastic wrap on work surface. Place 1 slice ham in center of plastic. Spread generous 2 tablespoons goat cheese mixture evenly over ham. Place single layer of spinach leaves over cheese mixture. Top spinach with second ham slice. Repeat layering 2 more times. Starting at 1 long side and using plastic wrap as aid, roll up ham jelly-roll style. Place additional ham slice over seam to cover exposed cheese and spinach leaves (roll will be about 1 1/2 to 2 inches in diameter). Wrap tightly in plastic. Repeat with remaining ham, cheese, and spinach to form second roll. Chill until firm, at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)",
+        "Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl. Season dressing with salt and pepper.",
+        "Toss lettuces with 1/4 cup dressing and 1/4 cup hazelnuts. Mound salad in center of 8 plates. Unwrap ham rolls. Slice each roll into twelve 1/2-inch-thick rounds. Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve."
+    ],
+    "ingredients": [
+        "8 ounces soft fresh goat cheese, room temperature",
+        "2 tablespoons plus 1/2 cup hazelnut oil or olive oil",
+        "1/2 teaspoon finely minced fresh rosemary, divided",
+        "1/4 teaspoon finely grated lemon peel",
+        "10 thin 7x3 1/2-inch slices Serrano ham or prosciutto (about 7 ounces)",
+        "1 cup stemmed baby spinach leaves",
+        "3 tablespoons Sherry wine vinegar",
+        "3 tablespoons minced shallot",
+        "1 teaspoon sugar",
+        "10 cups (packed) assorted red and bronze lettuces, coarsely torn",
+        "1/2 cup chopped husked toasted hazelnuts, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Leafy Green",
+        "Pork",
+        "No-Cook",
+        "Christmas",
+        "Cocktail Party",
+        "Goat Cheese",
+        "Rosemary",
+        "Winter",
+        "Family Reunion",
+        "Prosciutto",
+        "Hazelnut"
+    ],
+    "title": "Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals",
+    "url": "http://www.epicurious.com/recipes/food/views/bronze-and-red-lettuce-salad-with-serrano-ham-and-goat-cheese-spirals-231273"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brook-trout-mullerin-51208420.json b/serverless-fleets/data/input/inferencing/recipes/brook-trout-mullerin-51208420.json
new file mode 100644
index 000000000..b35901a79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brook-trout-mullerin-51208420.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Season both sides of the filets with salt and pepper and lightly dust with flour. Melt the butter in a large skillet over medium-high heat. Place the filets, skin-side down, and cook until the skin is brown and crispy, 3\u20135 minutes. Carefully turn with a spatula and cook for another 30 seconds.",
+        "Squeeze the lemon over the fish and add the parsley. As the sauce begins to bubble up, spoon ample butter over each filet and serve immediately."
+    ],
+    "ingredients": [
+        "4 skin-on brook trout filets",
+        "Salt",
+        "Freshly ground black pepper",
+        "1/4 cup flour",
+        "4 tablespoons butter",
+        "1 lemon, halved",
+        "Leaves from 4 sprigs fresh parsley, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Dinner",
+        "Seafood",
+        "Trout",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brook Trout M\u00fcllerin",
+    "url": "http://www.epicurious.com/recipes/food/views/brook-trout-mullerin-51208420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brookes-best-bombshell-brownies.json b/serverless-fleets/data/input/inferencing/recipes/brookes-best-bombshell-brownies.json
new file mode 100644
index 000000000..605e2bf2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brookes-best-bombshell-brownies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.",
+        "Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.",
+        "Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.",
+        "Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting."
+    ],
+    "ingredients": [
+        "1 cup butter, melted",
+        "3 cups white sugar",
+        "1 tablespoon vanilla extract",
+        "4 eggs",
+        "1 1/2 cups all-purpose flour",
+        "1 cup unsweetened cocoa powder",
+        "1 teaspoon salt",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brooke's Best Bombshell Brownies",
+    "url": "http://allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brookies-brownie-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brookies-brownie-cookies.json
new file mode 100644
index 000000000..93bf2fd25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brookies-brownie-cookies.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.",
+        "Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.",
+        "Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars."
+    ],
+    "ingredients": [
+        "Cookie Layer:",
+        "1/2 cup butter, softened",
+        "1/2 cup light brown sugar",
+        "1/4 cup white sugar",
+        "1/2 teaspoon vanilla extract",
+        "1 egg",
+        "1 1/4 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 cup semisweet chocolate chips",
+        "Brownie Layer:",
+        "1 cup white sugar",
+        "1/2 cup butter, melted",
+        "1 teaspoon vanilla extract",
+        "2 eggs",
+        "1/3 cup cocoa powder",
+        "1/2 cup all-purpose flour",
+        "1/4 teaspoon baking powder",
+        "1/8 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brookies (Brownie Cookies)",
+    "url": "http://allrecipes.com/recipe/238654/brookies-brownie-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brookies-fudgy-brownie-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brookies-fudgy-brownie-cookies.json
new file mode 100644
index 000000000..46e48b8a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brookies-fudgy-brownie-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Stir brownie mix, oil, egg, and water together in a bowl until dough is thick and begins to pull away from sides of the bowl. Roll dough into 1-inch balls and place 2 inches apart on a baking sheet.",
+        "Bake in the preheated oven until just set in the center, 8 to 10 minutes.",
+        "Cool brookies on the baking sheet for 5 minutes; transfer to a wire rack. Sift confectioners' sugar over brookies and cool for 5 minutes more. Gently place 1 chocolate kiss in the center of each brookie."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package brownie mix",
+        "1/3 cup vegetable oil",
+        "1 egg",
+        "2 tablespoons water",
+        "1/2 cup confectioners' sugar",
+        "30 milk chocolate candy kisses (such as Hershey's Kisses\u00ae), unwrapped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brookies (Fudgy Brownie Cookies)",
+    "url": "http://allrecipes.com/recipe/238690/brookies-fudgy-brownie-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brooklyn-feijoada-235572.json b/serverless-fleets/data/input/inferencing/recipes/brooklyn-feijoada-235572.json
new file mode 100644
index 000000000..858af2768
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brooklyn-feijoada-235572.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "In large bowl, combine beans and enough cold water to cover by 2 inches. Let soak in refrigerator overnight. Drain and set aside.",
+        "In large heavy pot over moderately high heat, heat oil until hot but not smoking. Working in batches, brown pork loin, stew beef, beef short ribs, carne seca, sausage, bacon, and pork chops, turning occasionally, about 8 minutes per batch. Transfer browned meat to cutting board.",
+        "Lower heat to moderately low, add onions and garlic to fat in pot, and saut\u00e9 until onions are soft and translucent, about 8-10 minutes. Add beans, meat, salt, pepper, and chicken broth. Raise heat to high, bring to boil, then lower heat and simmer, covered, until meat is falling off bones, 2 1/2 to 3 hours.",
+        "Arrange beans in center of large serving platter and surround with meat."
+    ],
+    "ingredients": [
+        "2 pounds dried black beans, picked over and rinsed",
+        "2 tablespoons olive oil",
+        "1 (1-pound) boneless pork loin, cut into 2-inch slices",
+        "1 pound stew beef, cut into 2-inch pieces",
+        "1 pound beef short ribs, cut into 2-inch pieces",
+        "1 pound carne seca (Latin cured beef)*",
+        "1 pound linguica or kielbasa sausage, cut into 2-inch pieces",
+        "1 pound slab bacon, cut into 4 pieces",
+        "3 (1/2-inch-thick) pork chops",
+        "2 medium onions, finely chopped (about 3 1/2 cups)",
+        "4 garlic cloves, finely chopped",
+        "3 tablespoons salt",
+        "1 tablespoon freshly ground black pepper",
+        "2 1/2 quarts chicken stock or low-sodium chicken broth",
+        "*Carne seca is available at Latin supermarkets. Corned beef can be substituted."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Beef",
+        "Chicken",
+        "Garlic",
+        "Onion",
+        "Pork",
+        "Saut\u00e9",
+        "Bacon",
+        "Sausage"
+    ],
+    "title": "Brooklyn Feijoada",
+    "url": "http://www.epicurious.com/recipes/food/views/brooklyn-feijoada-235572"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brooklyn-girls-penne-arrabiata.json b/serverless-fleets/data/input/inferencing/recipes/brooklyn-girls-penne-arrabiata.json
new file mode 100644
index 000000000..b4ae5343e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brooklyn-girls-penne-arrabiata.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.",
+        "Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.",
+        "In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.",
+        "Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.",
+        "Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve."
+    ],
+    "ingredients": [
+        "1/2 cup olive oil, divided",
+        "6 cloves garlic, sliced",
+        "1 teaspoon red pepper flakes",
+        "1 (28 ounce) can diced tomatoes with garlic and olive oil",
+        "1/2 cup tomato sauce",
+        "1 bunch fresh basil, chopped",
+        "1 (12 ounce) package dried penne pasta",
+        "2 eggs",
+        "2 cups bread crumbs",
+        "1 teaspoon garlic powder",
+        "1 teaspoon salt",
+        "1 teaspoon pepper",
+        "1 pound thin chicken breast cutlets"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brooklyn Girl's Penne Arrabiata",
+    "url": "http://allrecipes.com/recipe/77758/brooklyn-girls-penne-arrabiata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brooklyn-style-pizza-dough.json b/serverless-fleets/data/input/inferencing/recipes/brooklyn-style-pizza-dough.json
new file mode 100644
index 000000000..7a6f4bcac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brooklyn-style-pizza-dough.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine 2 cups bread flour, water, yeast, and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume, about 20 minutes.",
+        "Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining flour until soft, sticky dough forms, 1 to 2 minutes.",
+        "Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover with a towel and let rest, about 20 minutes. Rub a few drops of olive oil evenly into a plastic container.",
+        "Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days."
+    ],
+    "ingredients": [
+        "3 cups bread flour, divided, or as needed",
+        "1 cup warm water",
+        "1 tablespoon active dry yeast",
+        "1/2 teaspoon salt",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brooklyn Style Pizza Dough",
+    "url": "http://allrecipes.com/recipe/246552/brooklyn-style-pizza-dough/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brookville-hotel-cream-style-corn.json b/serverless-fleets/data/input/inferencing/recipes/brookville-hotel-cream-style-corn.json
new file mode 100644
index 000000000..801eb439f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brookville-hotel-cream-style-corn.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be."
+    ],
+    "ingredients": [
+        "2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed",
+        "3/4 cup heavy cream",
+        "1 teaspoon salt",
+        "1 tablespoon white sugar",
+        "1 tablespoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brookville Hotel Cream-Style Corn",
+    "url": "http://allrecipes.com/recipe/50497/brookville-hotel-cream-style-corn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brookville-hotel-sweet-and-sour-coles.json b/serverless-fleets/data/input/inferencing/recipes/brookville-hotel-sweet-and-sour-coles.json
new file mode 100644
index 000000000..d2e8ea83b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brookville-hotel-sweet-and-sour-coles.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours."
+    ],
+    "ingredients": [
+        "1 cup heavy whipping cream",
+        "2/3 cup white sugar",
+        "1/3 cup distilled white vinegar",
+        "1 teaspoon salt",
+        "1 1/2 pounds shredded cabbage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brookville Hotel Sweet and Sour Coleslaw",
+    "url": "http://allrecipes.com/recipe/228414/brookville-hotel-sweet-and-sour-coles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broomstick-dip.json b/serverless-fleets/data/input/inferencing/recipes/broomstick-dip.json
new file mode 100644
index 000000000..2539d6ee4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broomstick-dip.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Stir peanut butter and chocolate-hazelnut spread together in a bowl; transfer dip to a serving bowl. Sprinkle crushed cereal squares over dip. Dip pretzel rods into dip to make 'broomsticks'."
+    ],
+    "ingredients": [
+        "1 cup smooth peanut butter",
+        "1 cup chocolate-hazelnut spread (such as Nutella\u00ae)",
+        "1/2 cup oatmeal cereal squares (such as Quaker\u00ae Oatmeal Squares), crushed",
+        "1 (16 ounce) bag small pretzel rods"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broomstick Dip",
+    "url": "http://allrecipes.com/recipe/234308/broomstick-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brotchen-rolls.json b/serverless-fleets/data/input/inferencing/recipes/brotchen-rolls.json
new file mode 100644
index 000000000..7bd62a154
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brotchen-rolls.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.",
+        "Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes.  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.",
+        "Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.",
+        "Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1 teaspoon white sugar",
+        "1 cup warm water (110 degrees F/45 degrees C)",
+        "2 1/2 cups bread flour",
+        "1 tablespoon vegetable oil",
+        "1/2 cup bread flour",
+        "1 egg white",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brotchen Rolls",
+    "url": "http://allrecipes.com/recipe/18013/brotchen-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broth-marinated-bbq-steak.json b/serverless-fleets/data/input/inferencing/recipes/broth-marinated-bbq-steak.json
new file mode 100644
index 000000000..64b9768f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broth-marinated-bbq-steak.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whisk together beef broth and barbeque sauce in a medium bowl.",
+        "Place beef tenderloin steaks in a medium bowl and cover with the beef broth and barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks to marinate a minimum of 2 hours (overnight is preferable).",
+        "Preheat an outdoor grill for high heat and lightly oil grate.",
+        "Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired doneness."
+    ],
+    "ingredients": [
+        "1 (10.5 ounce) can beef broth",
+        "1 (18 ounce) bottle barbeque sauce",
+        "2 (8 ounce) steaks beef tenderloin"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broth Marinated BBQ Steak",
+    "url": "http://allrecipes.com/recipe/21037/broth-marinated-bbq-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/broth-pesto-with-pasta-peas-and-chi.json b/serverless-fleets/data/input/inferencing/recipes/broth-pesto-with-pasta-peas-and-chi.json
new file mode 100644
index 000000000..353313b41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/broth-pesto-with-pasta-peas-and-chi.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.",
+        "Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce."
+    ],
+    "ingredients": [
+        "4 cups reduced-sodium vegetable broth",
+        "1 (8 ounce) package seashell pasta",
+        "1 tablespoon butter",
+        "2 tablespoons chopped spring onions",
+        "1 (12 ounce) package Quorn\u2122 Chicken-Style Recipe Tenders",
+        "1 cup sweet peas",
+        "3 tablespoons pesto sauce, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Broth Pesto with Pasta, Peas, and Chicken",
+    "url": "http://allrecipes.com/recipe/216913/broth-pesto-with-pasta-peas-and-chi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brother-davids-grilled-chicken-ribs-353009.json b/serverless-fleets/data/input/inferencing/recipes/brother-davids-grilled-chicken-ribs-353009.json
new file mode 100644
index 000000000..944a4bbc1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brother-davids-grilled-chicken-ribs-353009.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Lightly brush your grill with olive oil and preheat it to approximately 350\u00b0F.",
+        "In the meantime, rinse the meat, pat it dry, and season with salt, pepper, and garlic powder. Arrange the chicken and ribs on the grill. Resist turning the meat for at least 5 minutes. This will help it sear nicely. After 5 minutes or so, turn the meat over, sear the other side for 5 more minutes. Turn again, and this time, brush the meat with the barbecue sauce. Then turn again every 5 minutes, repeating the process of brushing the meat with sauce until the chicken and ribs are cooked through and the barbecue sauce begins to caramelize and form a crust on the meat (35 to 40 minutes).",
+        "Serve with more barbecue sauce on the side."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "3 pounds chicken pieces, skin on (thighs, drumsticks, breasts)",
+        "3 pounds pork ribs on the slab",
+        "Salt and pepper to taste",
+        "1/4 cup garlic powder",
+        "Sweet & Tangy Barbecue Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Fourth of July",
+        "Graduation",
+        "Father's Day",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Pork Rib",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brother David's Grilled Chicken & Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/brother-davids-grilled-chicken-ribs-353009"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brothy-beans.json b/serverless-fleets/data/input/inferencing/recipes/brothy-beans.json
new file mode 100644
index 000000000..2b89426ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brothy-beans.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1 1/2 hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45\u201360 minutes. Discard onion, carrots, and celery.",
+        "Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.",
+        "Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving."
+    ],
+    "ingredients": [
+        "1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained",
+        "1 onion, halved",
+        "2 carrots, peeled, halved crosswise",
+        "2 celery stalks, halved crosswise",
+        "Kosher salt, freshly ground pepper",
+        "Olive oil (for drizzling)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Side",
+        "Kid-Friendly",
+        "Healthy",
+        "High Fiber",
+        "Low Cholesterol",
+        "Carrot",
+        "Onion",
+        "Celery",
+        "Vegetarian",
+        "Fat Free",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brothy Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/brothy-beans"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-200514.json b/serverless-fleets/data/input/inferencing/recipes/brown-200514.json
new file mode 100644
index 000000000..01bae6a34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-200514.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "3/4 to 1 ounce gin",
+        "3/4 to 1 ounce dry vermouth",
+        "3/4 to 1 ounce light rum",
+        "Dash lemon juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Rum",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lemon",
+        "Fortified Wine",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Brown",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-200514"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-and-wild-rice-medley-with-black.json b/serverless-fleets/data/input/inferencing/recipes/brown-and-wild-rice-medley-with-black.json
new file mode 100644
index 000000000..ff1c23f86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-and-wild-rice-medley-with-black.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.",
+        "Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more."
+    ],
+    "ingredients": [
+        "3 (14 ounce) cans vegetable broth",
+        "3/4 cup wild rice",
+        "3/4 cup brown rice",
+        "1 1/2 tablespoons olive oil",
+        "2 tablespoons balsamic vinegar",
+        "2 tablespoons dry sherry",
+        "1 tablespoon minced garlic",
+        "1/4 teaspoon kosher salt",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon ground cardamom",
+        "1 cup canned black beans, rinsed and drained",
+        "1 (4 ounce) can shiitake mushrooms, drained",
+        "1/3 cup dried cranberries",
+        "1 tablespoon dried parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown and Wild Rice Medley with Black Beans",
+    "url": "http://allrecipes.com/recipe/242167/brown-and-wild-rice-medley-with-black/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-and-wild-rice-pilaf-with-porcini-and-parsley-10811.json b/serverless-fleets/data/input/inferencing/recipes/brown-and-wild-rice-pilaf-with-porcini-and-parsley-10811.json
new file mode 100644
index 000000000..f1b87c569
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-and-wild-rice-pilaf-with-porcini-and-parsley-10811.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "To a small saucepan of boiling water add the wild rice, remove the pan from the heat, and let the rice soak for 30 minutes. In a small bowl combine the, porcini and the hot water and let the mushrooms soak for 30 minutes. Strain the mixture through a rinsed and squeezed paper towel set over a measuring cup, reserving 3/4 cup of the soaking liquid, wash the porcini under cold water to remove any grit, and chop them. In a large saucepan bring the cold water and the porcini soaking liquid to a boil, stir in the wild rice, drained well, the brown rice, and the salt,and simmer the mixture, covered for about 40 minutes, or until the liquid is absorbed and the rice is tender. While the rice is cooking, in a large skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and stir in the porcini. Add the rice to the skillet with the parsley and salt and pepper to taste and combine the mixture well."
+    ],
+    "ingredients": [
+        "1/2 cup wild-rice, rinsed in a sieve",
+        "1 1/2 ounces dried porcini (available at specialty foods shops and some supermarkets)",
+        "1 cup hot water",
+        "1 3/4 cups cold water",
+        "1 cup long-grain brown rice (not converted)",
+        "1 teaspoon salt",
+        "1 cup chopped onion",
+        "3 tablespoons unsalted butter",
+        "1 1/2 cups chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Mushroom",
+        "Rice",
+        "Side",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Brown- and Wild-Rice Pilaf with Porcini and Parsley",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-and-wild-rice-pilaf-with-porcini-and-parsley-10811"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-and-wild-rice-with-sausage-and-fennel-1429.json b/serverless-fleets/data/input/inferencing/recipes/brown-and-wild-rice-with-sausage-and-fennel-1429.json
new file mode 100644
index 000000000..86c7c516b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-and-wild-rice-with-sausage-and-fennel-1429.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Simmer water and wild rice in small saucepan 20 minutes. Drain.",
+        "Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.",
+        "Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and saut\u00e9 until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and saut\u00e9 until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1/2 cup wild rice",
+        "8 ounces sweet Italian sausage, casings removed",
+        "3 tablespoons olive oil",
+        "1 12-ounce fennel bulb, trimmed, diced",
+        "1 large red bell pepper, diced",
+        "1/4 teaspoon chopped fennel seeds",
+        "2 large leeks (white and pale green parts only), chopped",
+        "3 large garlic cloves, minced",
+        "1 1/3 cups long-grain brown rice",
+        "2 14 1/2-ounce cans low-salt chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Rice",
+        "Side",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brown and Wild Rice with Sausage and Fennel",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-and-wild-rice-with-sausage-and-fennel-1429"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-beans.json b/serverless-fleets/data/input/inferencing/recipes/brown-beans.json
new file mode 100644
index 000000000..746182207
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-beans.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.",
+        "The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.",
+        "Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving."
+    ],
+    "ingredients": [
+        "1 pound dried pinto beans",
+        "1/2 teaspoon salt",
+        "8 cups reduced-salt chicken broth",
+        "1 3/4 pounds ham hock",
+        "1/2 teaspoon black pepper",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Beans",
+    "url": "http://allrecipes.com/recipe/200677/brown-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-bears.json b/serverless-fleets/data/input/inferencing/recipes/brown-bears.json
new file mode 100644
index 000000000..5f4ecf21f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-bears.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix cinnamon and sugar together in a bowl. Pour melted butter into another bowl. Separate biscuits and form each piece of dough into a rope 4 to 5 inches long. Wrap the dough pieces around sticks.",
+        "Hold sticks over campfire and slowly turn until the biscuit dough is browned and set, 8 to 10 minutes. Dip biscuits into melted butter and then into cinnamon sugar. Eat biscuits from sticks."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2305&h=1207&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6460489.jpg",
+    "ingredients": [
+        "\u00bc cup ground cinnamon",
+        "1 cup white sugar",
+        "\u00bd cup butter, melted",
+        "1 (10 ounce) can refrigerated biscuit dough"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Bears",
+    "url": "http://allrecipes.com/recipe/232171/brown-bears/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-bread-10001.json b/serverless-fleets/data/input/inferencing/recipes/brown-bread-10001.json
new file mode 100644
index 000000000..183bb8d39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-bread-10001.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F, and grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour.",
+        "In a large bowl whisk together dry ingredients. Stir in remaining ingredients until just combined.",
+        "Pour batter into prepared pan and bake in middle of oven until a tester comes out clean, about 1 hour. Cool bread in pan on a rack 5 minutes. Turn loaf out onto rack and cool completely before slicing."
+    ],
+    "ingredients": [
+        "2 cups whole-wheat flour",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "2/3 cup firmly packed brown sugar",
+        "1/4 cup unsulfured molasses",
+        "2 cups buttermilk",
+        "1 cup raisins",
+        "3/4 cup coarsly chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Bake",
+        "Raisin",
+        "Walnut",
+        "Healthy",
+        "Molasses",
+        "Gourmet",
+        "Florida"
+    ],
+    "title": "Brown Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-bread-10001"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-bread-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/brown-bread-ice-cream.json
new file mode 100644
index 000000000..0d12f1876
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-bread-ice-cream.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place cereal in a bowl and pour in enough milk to cover (1/2 to 1 cup);  set aside.  In a large bowl, combine eggs, brown sugar, white sugar, condensed milk, half-and-half, maple flavor and vanilla.  Stir until smooth.  Place in freezer canister of ice cream maker.  Stir in enough milk to reach fill line.",
+        "Freeze according to manufacturers' directions.  When ice cream begins to solidify, add cereal mixture before freezing completely."
+    ],
+    "ingredients": [
+        "1 1/2 cups wheat and barley nugget cereal (e.g. Grape-Nuts\u2122)",
+        "3 cups milk",
+        "5 eggs, beaten",
+        "1 cup brown sugar",
+        "1 cup white sugar",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 pint half-and-half cream",
+        "1 tablespoon maple flavored extract",
+        "1 tablespoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Bread Ice Cream",
+    "url": "http://allrecipes.com/recipe/21172/brown-bread-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-bread.json b/serverless-fleets/data/input/inferencing/recipes/brown-bread.json
new file mode 100644
index 000000000..21016af9c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-bread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In large bowl, stir together bread flour, whole wheat flour, cornmeal, baking soda. Stir in molasses and water; mix until combined. Pour batter into two lightly greased coffee cans, fill about 2/3 full.",
+        "Place loaves into a steamer, cover and steam over low heat. Steam for 1 hour and 45 minutes, until loaves are set."
+    ],
+    "ingredients": [
+        "1 cup bread flour",
+        "1 cup whole wheat flour",
+        "1 cup cornmeal",
+        "1 cup molasses",
+        "2 cups water",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Bread",
+    "url": "http://allrecipes.com/recipe/22311/brown-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-almond-torte-with-sour-cherry-sauce-12656.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-almond-torte-with-sour-cherry-sauce-12656.json
new file mode 100644
index 000000000..b99eb2bab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-almond-torte-with-sour-cherry-sauce-12656.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.",
+        "Preheat oven to 375\u00b0F. Butter and flour a 9-inch round cake pan, knocking out excess flour.",
+        "In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt.",
+        "In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.",
+        "Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean.",
+        "Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. (Torte may be made 1 day ahead and kept in an airtight container at room temperature.)",
+        "Serve cake with sauce.",
+        "Working over a heavy saucepan pit cherries. In pan bring cherries, sugar, and water to a boil. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce 2 minutes and cool to room temperature. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.) Makes about 3 cups."
+    ],
+    "ingredients": [
+        "1 stick (1/2 cup) unsalted butter",
+        "1 teaspoon vanilla",
+        "1 cup blanched whole almonds (about 4 ounces)",
+        "1/2 cup all-purpose flour",
+        "1 cup sugar",
+        "3/4 teaspoon salt",
+        "6 large egg whites",
+        "1/3 cup sliced almonds",
+        "3 cups sour cherries (about 1 1/2 pounds)",
+        "1/2 cup sugar",
+        "1/2 cup water",
+        "1 teaspoon cornstarch mixed with 1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mixer",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Cherry",
+        "Almond",
+        "Summer",
+        "Gourmet"
+    ],
+    "title": "Brown Butter Almond Torte with Sour Cherry Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-butter-almond-torte-with-sour-cherry-sauce-12656"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-and-chocolate-oatmeal-co.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-and-chocolate-oatmeal-co.json
new file mode 100644
index 000000000..ae36b31f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-and-chocolate-oatmeal-co.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.",
+        "Preheat oven to 325 degrees F (168 degrees C).",
+        "Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.",
+        "Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets.",
+        "Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup light brown sugar, packed",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "3 cups quick-cooking oats",
+        "1 3/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Butter and Chocolate Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/240478/brown-butter-and-chocolate-oatmeal-co/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-cookies.json
new file mode 100644
index 000000000..8cf5166cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.",
+        "Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly.  Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.",
+        "Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.",
+        "In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies."
+    ],
+    "ingredients": [
+        "2 cups butter",
+        "2 cups brown sugar",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "3 cups all-purpose flour",
+        "2/3 cup chopped pecans",
+        "2 teaspoons vanilla extract",
+        "3 1/2 cups confectioners' sugar",
+        "1/2 cup hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Butter Cookies",
+    "url": "http://allrecipes.com/recipe/11237/brown-butter-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-creamed-winter-greens-241192.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-creamed-winter-greens-241192.json
new file mode 100644
index 000000000..58c463515
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-creamed-winter-greens-241192.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.",
+        "Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain b\u00e9chamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.",
+        "Discard stems and center ribs from greens, then coarsely chop leaves.",
+        "Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.",
+        "Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.",
+        "Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add b\u00e9chamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.",
+        "Stir in lardons, vinegar, and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "3/4 stick unsalted butter, divided",
+        "2 tablespoons all-purpose flour",
+        "2 cups whole milk",
+        "2 tablespoons minced shallot",
+        "1 Turkish or 1/2 California bay leaf",
+        "6 black peppercorns",
+        "3 1/2 pounds mixed winter greens such as collards, mustard greens, and kale",
+        "6 ounces slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)",
+        "1 cup finely chopped onion",
+        "1/2 cup heavy cream",
+        "2 garlic cloves, minced",
+        "1 teaspoon dried hot red-pepper flakes",
+        "1 tablespoon cider vinegar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Leafy Green",
+        "Vegetable",
+        "Side",
+        "Kwanzaa",
+        "Bacon",
+        "Winter",
+        "Collard Greens",
+        "Mustard Greens",
+        "Simmer",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brown-Butter Creamed Winter Greens",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-butter-creamed-winter-greens-241192"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-frosting.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-frosting.json
new file mode 100644
index 000000000..f5d0b0376
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.",
+        "Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 1/2 cups confectioners' sugar",
+        "2 tablespoons milk, or more as needed",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Butter Frosting",
+    "url": "http://allrecipes.com/recipe/234731/brown-butter-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-ginger-and-sour-cream-coffee-cake-368250.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-ginger-and-sour-cream-coffee-cake-368250.json
new file mode 100644
index 000000000..22e875ae0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-ginger-and-sour-cream-coffee-cake-368250.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Simmer 2 cups plus 2 tablespoons butter in a large nonstick skillet over medium heat until browned bits form, 6-8 minutes. Pour into a 2-cup measuring cup. If needed, add more butter to measure 1 3/4 cups plus 2 tablespoons (added butter will melt).",
+        "Whisk flour, sugar, and salt in a medium bowl. Stir in 3/4 cup plus 2 tablespoons brown butter (reserve remaining butter for cake); stir until moist clumps form. Stir in ginger. Set aside.",
+        "Preheat oven to 325\u00b0. Butter pan generously. Whisk all-purpose flour and next 7 ingredients in a medium bowl. Using an electric mixer, beat remaining 1 cup browned butter and sugar in a large bowl until light and thick, 2-3 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream, milk, and vanilla. Stir in flour mixture just to blend.",
+        "Spoon half of cake batter into prepared pan; smooth top. Scatter 1 cup of topping over. Spoon remaining batter in dollops over; smooth. Add almonds to remaining topping; squeeze to form 1/2\" clumps and scatter evenly over batter in pan.",
+        "Bake until a tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Let cool in pan on a wire rack for 10 minutes. Run a knife around edge of pan to release cake. Remove pan sides; let cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature."
+    ],
+    "ingredients": [
+        "2 cups plus 2 tablespoons (4 1/4 sticks; or more) unsalted butter",
+        "1 1/4 cups all-purpose flour",
+        "1 cup (packed) dark brown sugar",
+        "1/4 teaspoon kosher salt",
+        "1/2 cup chopped crystallized ginger",
+        "Unsalted butter (for pan)",
+        "2 cups all-purpose flour",
+        "3/4 cup whole wheat flour",
+        "1 tablespoon baking powder",
+        "1 teaspoon kosher salt",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon ground ginger",
+        "3/4 teaspoon baking soda",
+        "1/2 teaspoon ground allspice",
+        "1 3/4 cups sugar",
+        "4 large eggs",
+        "1 1/2 cups sour cream",
+        "1/2 cup whole milk",
+        "1 tablespoon vanilla extract",
+        "3/4 cup almonds with skins, coarsely chopped",
+        "Special equipment: A nonstick 10\" tube pan with removable bottom"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Coffee",
+        "Ginger",
+        "Breakfast",
+        "Brunch",
+        "Bake",
+        "Christmas",
+        "Fall",
+        "Winter",
+        "Family Reunion",
+        "Potluck",
+        "Sour Cream",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brown Butter, Ginger, and Sour Cream Coffee Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-butter-ginger-and-sour-cream-coffee-cake-368250"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-pear-cake.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-pear-cake.json
new file mode 100644
index 000000000..162f440c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-pear-cake.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.",
+        "Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.",
+        "Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.",
+        "Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1 1/2 cups white sugar",
+        "3 eggs",
+        "1 cup vegetable oil",
+        "1 teaspoon vanilla extract",
+        "2 cups peeled and diced pears",
+        "1 cup chopped walnuts",
+        "Brown Butter Icing:",
+        "1/2 cup butter",
+        "2 cups confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "3 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Butter Pear Cake",
+    "url": "http://allrecipes.com/recipe/246012/brown-butter-pear-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-pecan-shortbread-241122.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-pecan-shortbread-241122.json
new file mode 100644
index 000000000..698193eea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-pecan-shortbread-241122.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Grind pecans in processor until coarse meal forms. Melt 1/2 cup butter in small skillet over medium heat. Cook until dark amber, stirring often, about 6 minutes (do not burn). Pour through fine strainer into small bowl. Chill just until firm, about 1 hour.",
+        "Preheat oven to 300\u00b0F. Whisk flour and salt to blend. Using electric mixer, beat brown butter, 1/2 cup butter, and sugar in large bowl until creamy. Beat in vanilla, then nuts. Gradually beat in flour mixture on low speed just to blend.",
+        "Transfer dough to sheet of parchment paper. Form dough into rectangle. Place second sheet of parchment paper over dough. Press or roll dough into 12x8- inch rectangle. Remove top sheet of parchment. Transfer dough on parchment to baking sheet. Using fork, pierce dough all over, spacing 1 inch apart.",
+        "Bake shortbread until golden brown and firm to touch, about 55 minutes. Leaving shortbread on baking sheet, cut lengthwise into 8 strips. Cut each strip crosswise into quarters. Cool 10 minutes on sheet on rack. Transfer cookies to rack to cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature."
+    ],
+    "ingredients": [
+        "1 cup pecans, toasted",
+        "1 cup (2 sticks) unsalted butter, room temperature, divided",
+        "2 cups sifted all purpose flour",
+        "1/4 teaspoon coarse kosher salt",
+        "1/2 cup sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Dairy",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Vegetarian",
+        "Pecan",
+        "Fall",
+        "Winter",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brown Butter Pecan Shortbread",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-butter-pecan-shortbread-241122"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-perch.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-perch.json
new file mode 100644
index 000000000..2c0393adf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-perch.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat,  shaking off any excess flour.",
+        "Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve."
+    ],
+    "ingredients": [
+        "1 cup flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon finely ground black pepper",
+        "1/2 teaspoon cayenne pepper",
+        "8 ounces fresh perch fillets",
+        "2 tablespoons butter",
+        "1 lemon, cut in half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Butter Perch",
+    "url": "http://allrecipes.com/recipe/222336/brown-butter-perch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-pineapple-corn-muffins.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-pineapple-corn-muffins.json
new file mode 100644
index 000000000..beceb4468
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-pineapple-corn-muffins.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.",
+        "Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.",
+        "Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.",
+        "Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.",
+        "Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter",
+        "3/4 cup chopped dried sweetened pineapple",
+        "1 cup all-purpose flour",
+        "1 cup yellow cornmeal",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup buttermilk",
+        "2 large eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Butter Pineapple Corn Muffins",
+    "url": "http://allrecipes.com/recipe/222337/brown-butter-pineapple-corn-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-polenta-cake-with-maple-caramel-51210510.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-polenta-cake-with-maple-caramel-51210510.json
new file mode 100644
index 000000000..f8d38082e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-polenta-cake-with-maple-caramel-51210510.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter a 9\"-diameter cake pan and line bottom with a round of parchment paper; butter parchment.",
+        "Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5\u20138 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.",
+        "Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265\u00b0F (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).",
+        "Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5\u20137 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top.",
+        "Bake until cake is golden brown and pulls away from sides of pan, 50\u201355 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely.",
+        "Using an electric mixer, beat heavy cream, sour cream, and remaining 1 tablespoon sugar in a medium bowl until soft peaks form. Serve cake with whipped-cream mixture.",
+        "DO AHEAD: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature."
+    ],
+    "ingredients": [
+        "3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan",
+        "3/4 cup pure maple syrup",
+        "2 cups almond flour or meal",
+        "1 cup quick-cooking polenta",
+        "1 1/2 teaspoon baking powder",
+        "1 teaspoon kosher salt",
+        "3/4 cup plus 1 tablespoon sugar",
+        "3 large eggs",
+        "1/2 cup heavy cream",
+        "1/2 cup sour cream",
+        "Special equipment: A candy thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Bake",
+        "Cornmeal",
+        "Maple Syrup",
+        "Hominy/Cornmeal/Masa",
+        "Butter"
+    ],
+    "title": "Brown Butter-Polenta Cake with Maple Caramel",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-butter-polenta-cake-with-maple-caramel-51210510"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-pound-cake-355435.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-pound-cake-355435.json
new file mode 100644
index 000000000..c58d04ddf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-pound-cake-355435.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F with rack in middle. Butter and lightly flour an 8 1/2-by 4 1/2-inch loaf pan.",
+        "Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.",
+        "Whisk together flour, baking powder, and salt.",
+        "Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.",
+        "At low speed, mix in flour mixture until just incorporated.",
+        "Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour."
+    ],
+    "ingredients": [
+        "2 1/4 sticks unsalted butter",
+        "2 cups sifted cake flour (not self-rising; sift before measuring)",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup packed light brown sugar",
+        "1/2 cup granulated sugar",
+        "4 large eggs",
+        "1/2 teaspoon pure vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Egg",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Vanilla",
+        "Butter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brown Butter Pound Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-butter-pound-cake-355435"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butter-snickerdoodle-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brown-butter-snickerdoodle-cookies.json
new file mode 100644
index 000000000..a4dacd0fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butter-snickerdoodle-cookies.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Whisk flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt together in a bowl.",
+        "Melt 1 cup butter in a saucepan over medium heat. Cook, whisking constantly, until butter foams, starts to brown, and has a nutty aroma, 2 to 5 minutes. Pour butter into a bowl and stir to cool.",
+        "Beat browned butter, brown sugar, and 1/2 cup white sugar together in a bowl until well-mixed. Add egg, egg yolk, yogurt, and vanilla extract; beat until smooth. Stir flour mixture into butter mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until firm, 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.",
+        "Whisk 1/4 cup white sugar and 2 teaspoons cinnamon together in a shallow bowl.",
+        "Divide cookie dough into 2-tablespoon portions and roll into balls. Roll balls in cinnamon-sugar mixture until coated; place 2-inches apart onto prepared baking sheets.",
+        "Bake in the preheated oven until still slightly soft in the center and golden brown, 8 to 11 minutes."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "2 teaspoons cream of tartar",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon salt",
+        "1 cup butter",
+        "1 1/4 cups packed dark brown sugar",
+        "1/2 cup white sugar",
+        "1 large egg",
+        "1 egg yolk",
+        "1 tablespoon plain Greek yogurt",
+        "1 teaspoon vanilla extract",
+        "1/4 cup white sugar",
+        "2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Butter Snickerdoodle Cookies",
+    "url": "http://allrecipes.com/recipe/240339/brown-butter-snickerdoodle-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-butterfried-onion-rings.json b/serverless-fleets/data/input/inferencing/recipes/brown-butterfried-onion-rings.json
new file mode 100644
index 000000000..0835c5bfc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-butterfried-onion-rings.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place buttermilk in a medium bowl. Place flour in another medium bowl; season with salt and pepper. Working in batches, toss onion rings in flour; shake off excess. Dip in buttermilk, letting excess drip back into bowl. Return to flour and toss to coat again; shake off excess.",
+        "Heat 4 Tbsp. butter in a large skillet over medium, stirring occasionally, until lightly browned and foaming. Add half of onion and cook, turning once, until golden brown and crisp, 8\u201310 minutes. Transfer to paper towels with tongs; season with salt and pepper. Repeat with remaining butter and onion."
+    ],
+    "ingredients": [
+        "1 cup buttermilk",
+        "1 cup all-purpose flour",
+        "Kosher salt, freshly ground pepper",
+        "1 large red onion, sliced into 1/4-inch-thick rings",
+        "8 tablespoons (1 stick) unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Fry",
+        "Butter",
+        "Buttermilk",
+        "Side",
+        "Summer",
+        "Vegetarian",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brown-Butter\u2013Fried Onion Rings",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-butterfried-onion-rings"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-chicken-stock-107564.json b/serverless-fleets/data/input/inferencing/recipes/brown-chicken-stock-107564.json
new file mode 100644
index 000000000..8aafb79f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-chicken-stock-107564.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve. Add the carrots, onions, and celery and cook until soft and browned. Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat. After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract all liquids. This can be frozen for up to 1 month."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "Bones, wings, and scraps of 3 whole chickens, excess fat removed",
+        "3 carrots, peeled and coarsely chopped",
+        "2 onions, coarsely chopped",
+        "4 celery stalks, coarsely chopped",
+        "2 tablespoons tomato paste",
+        "1 tablespoon black peppercorns",
+        "Stems of 1 bunch of flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Chicken",
+        "Onion",
+        "Poultry",
+        "Saut\u00e9",
+        "Celery",
+        "Carrot",
+        "Spring",
+        "Simmer"
+    ],
+    "title": "Brown Chicken Stock",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-chicken-stock-107564"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-chicken-stock-367131.json b/serverless-fleets/data/input/inferencing/recipes/brown-chicken-stock-367131.json
new file mode 100644
index 000000000..3c0b6fd23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-chicken-stock-367131.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Arrange a rack in top third of oven and another rack in bottom third; preheat to 450\u00b0F. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes- 1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.",
+        "Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes. Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.",
+        "Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 14 cups water to pot. Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids. Return stock to pan. Bring to a boil, reduce heat to medium, and simmer until reduced to 4 cups, about 1 1/2 hours (time will vary depending on size of pot). Chill. Store up to 3 days in refrigerator or freeze up to 3 months."
+    ],
+    "ingredients": [
+        "5 pounds uncooked, meaty chicken bones or chicken wings",
+        "1 tablespoon vegetable oil",
+        "1 large onion, diced",
+        "2 carrots, peeled, diced",
+        "2 celery stalks, diced",
+        "2 tablespoons tomato paste",
+        "10 black peppercorns",
+        "10 flat-leaf parsley sprigs",
+        "6 thyme sprigs",
+        "1 bay leaf"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Onion",
+        "Poultry",
+        "Celery",
+        "Carrot"
+    ],
+    "title": "Brown Chicken Stock",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-chicken-stock-367131"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-chicken-stock.json b/serverless-fleets/data/input/inferencing/recipes/brown-chicken-stock.json
new file mode 100644
index 000000000..a13d6c732
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-chicken-stock.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.",
+        "Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.",
+        "Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.",
+        "Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage."
+    ],
+    "ingredients": [
+        "2 1/2 pounds chicken bones",
+        "1/4 cup olive oil",
+        "2 red onions, sliced",
+        "1 stalk celery",
+        "2 carrots, diced",
+        "8 cups water, or as needed",
+        "1 head garlic, halved",
+        "1/2 teaspoon dried thyme",
+        "1/2 teaspoon dried parsley",
+        "1/2 teaspoon dried basil",
+        "4 teaspoons kosher salt",
+        "1 tablespoon cracked black peppercorns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Chicken Stock",
+    "url": "http://allrecipes.com/recipe/77046/brown-chicken-stock/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-diner-fried-chicken.json b/serverless-fleets/data/input/inferencing/recipes/brown-diner-fried-chicken.json
new file mode 100644
index 000000000..45d58bd24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-diner-fried-chicken.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat peanut oil in a deep, heavy skillet over medium heat or a deep-fryer.",
+        "Mix flour, onion powder, and paprika together in shallow bowl. Whisk milk and egg together in a separate shallow bowl.",
+        "Dip chicken pieces in flour mixture until evenly coated, shaking off excess. Dip coated chicken in the milk mixture, allowing excess to drip back into bowl; roll again in the flour mixture until coated.",
+        "Working in batches, place chicken in the hot oil and cover skillet; cook until chicken is browned and no longer pink and the center, about 7 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "3 cups peanut oil for frying",
+        "2 cups all-purpose flour",
+        "1 teaspoon onion powder",
+        "1 pinch paprika, or to taste",
+        "1 1/2 cups milk",
+        "1 egg",
+        "1 fryer chicken, cut into serving pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Diner Fried Chicken",
+    "url": "http://allrecipes.com/recipe/239924/brown-diner-fried-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-edge-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brown-edge-cookies.json
new file mode 100644
index 000000000..13088f7d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-edge-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).",
+        "Sift together flour, baking powder and salt. Set aside. Mix until creamy shortening, sugar and egg.  Add lemon extract.  Mix in cottage cheese until smooth",
+        "Add flour mixture and mix just until blended. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet.  Bake ten to fifteen minutes, or until brown around the edges."
+    ],
+    "ingredients": [
+        "1 cup sifted cake flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup shortening",
+        "3/4 cup white sugar",
+        "1 egg",
+        "1 1/4 teaspoons lemon extract",
+        "1/2 cup cottage cheese, creamed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Edge Cookies",
+    "url": "http://allrecipes.com/recipe/10639/brown-edge-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-eyed-susans-i.json b/serverless-fleets/data/input/inferencing/recipes/brown-eyed-susans-i.json
new file mode 100644
index 000000000..a7f242f6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-eyed-susans-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract.  Add flour and salt; mix well.",
+        "Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet.  Flatten middle of dough ball with thumb print. Bake  8 - 10 minutes or until golden brown around edges.  Let cool.",
+        "To make Frosting:     combine confectioner's sugar and cocoa.  Add water and vanilla and mix well.   Place chocolate frosting into thumb print indention of cooled cookies."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/4 cup white sugar",
+        "1/2 teaspoon almond extract",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 cup confectioners' sugar",
+        "2 tablespoons unsweetened cocoa powder",
+        "1 tablespoon hot water",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown-Eyed Susans I",
+    "url": "http://allrecipes.com/recipe/10093/brown-eyed-susans-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-familys-favorite-pumpkin-pie.json b/serverless-fleets/data/input/inferencing/recipes/brown-familys-favorite-pumpkin-pie.json
new file mode 100644
index 000000000..aae23947d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-familys-favorite-pumpkin-pie.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (220 degrees C).",
+        "In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.",
+        "Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.",
+        "Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can pumpkin puree",
+        "1 (14 ounce) can sweetened condensed milk",
+        "2 egg yolks",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground ginger",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon salt",
+        "2 egg whites",
+        "1 (9 inch) unbaked pie shell",
+        "2 tablespoons all-purpose flour",
+        "1/4 cup packed brown sugar",
+        "1 teaspoon ground cinnamon",
+        "2 tablespoons butter, chilled",
+        "1 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Family's Favorite Pumpkin Pie",
+    "url": "http://allrecipes.com/recipe/12504/brown-familys-favorite-pumpkin-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-jug-soup.json b/serverless-fleets/data/input/inferencing/recipes/brown-jug-soup.json
new file mode 100644
index 000000000..d1b328e6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-jug-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.",
+        "Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.",
+        "Stir in cream of chicken soup. Add cheese, and mix until melted. Serve."
+    ],
+    "ingredients": [
+        "4 cubes  chicken bouillon",
+        "6 cups water",
+        "1 cup chopped celery",
+        "1 cup chopped onion",
+        "3 cups peeled and cubed potatoes",
+        "1 (10 ounce) package frozen mixed vegetables",
+        "1 (10 ounce) package frozen chopped broccoli",
+        "2 (10.75 ounce) cans  condensed cream of chicken soup",
+        "1 pound processed cheese, cubed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Jug Soup",
+    "url": "http://allrecipes.com/recipe/12968/brown-jug-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-lady-drink.json b/serverless-fleets/data/input/inferencing/recipes/brown-lady-drink.json
new file mode 100644
index 000000000..e55a05117
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-lady-drink.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a blender, combine the vodka, Irish cream liqueur, rum cream liqueur, coconut cream and ice cubes. Cover, and blend for about 1 minute. Pour into two glasses."
+    ],
+    "ingredients": [
+        "2 tablespoons vodka",
+        "2 tablespoons Irish cream liqueur",
+        "2 tablespoons rum cream liqueur",
+        "2 tablespoons coffee flavored liqueur",
+        "1/4 cup sweetened cream of coconut",
+        "1 1/2 cups ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Lady Drink",
+    "url": "http://allrecipes.com/recipe/85568/brown-lady-drink/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-mixers.json b/serverless-fleets/data/input/inferencing/recipes/brown-mixers.json
new file mode 100644
index 000000000..4333e5c1c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-mixers.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C). Butter a baking sheet.",
+        "In a medium bowl, beat the eggs and sugar until thick and smooth. Fold in flour and hazelnuts. Use two spoons to form the dough into balls, and place them 2 inches apart onto the prepared baking sheet.",
+        "Bake for 6 to 7 minutes in the preheated oven, or until toasted."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1/2 cup white sugar",
+        "1/2 cup all-purpose flour",
+        "1/2 cup hazelnuts, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Mixers",
+    "url": "http://allrecipes.com/recipe/38855/brown-mixers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-mustard-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/brown-mustard-potato-salad.json
new file mode 100644
index 000000000..8dde74cee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-mustard-potato-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and run under cold water to cool.",
+        "Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated."
+    ],
+    "ingredients": [
+        "8 red potatoes, diced",
+        "3 hard-boiled eggs, chopped",
+        "1 cup mayonnaise, or to taste",
+        "1/2 red onion, minced",
+        "1/4 cup spicy brown mustard",
+        "4 teaspoons sweet pickle relish",
+        "1 teaspoon chopped fresh parsley",
+        "1 teaspoon chopped fresh dill",
+        "1 pinch ground black pepper",
+        "1 pinch paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Mustard Potato Salad",
+    "url": "http://allrecipes.com/recipe/238369/brown-mustard-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-oatmeal-soda-bread-10326.json b/serverless-fleets/data/input/inferencing/recipes/brown-oatmeal-soda-bread-10326.json
new file mode 100644
index 000000000..9e16e791c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-oatmeal-soda-bread-10326.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Into a large bowl sift together 2 1/4 cups of the all-purpose flour, the baking soda, the baking powder, and the salt and stir in the whole-wheat flour and 1 cup of the oats. Add the buttermilk and the egg and stir the mixture until it forms a dough. Turn the dough out onto a floured surface and knead it, kneading in as much of the remaining 1/4 cup all-purpose flour as necessary, until it forms a manageable but sticky dough. Halve the dough, form the halves into round loaves, and put them on a greased baking sheet. Sprinkle the loaves lightly with the additional oats, dust them with flour, and bake them in the middle of a preheated 350\u00b0F. oven for 30 to 35 minutes, or until they are browned lightly. Let the loaves cool on a rack."
+    ],
+    "ingredients": [
+        "2 1/4 to 2 1/2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon double-acting baking powder",
+        "2 teaspoons salt",
+        "2 cups whole-wheat flour",
+        "1 cup old-fashioned rolled oats plus additional for sprinkling the bread",
+        "2 cups buttermilk",
+        "1 large egg, beaten lightly"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Bake",
+        "Kid-Friendly",
+        "St. Patrick's Day",
+        "Oat",
+        "Gourmet"
+    ],
+    "title": "Brown Oatmeal Soda Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-oatmeal-soda-bread-10326"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-beans-with-ginger-chile-salsa-51155420.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-beans-with-ginger-chile-salsa-51155420.json
new file mode 100644
index 000000000..4ce6f1eba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-beans-with-ginger-chile-salsa-51155420.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.",
+        "Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.",
+        "While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.",
+        "Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.",
+        "Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.",
+        "Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, divided",
+        "1 medium onion, chopped, divided",
+        "1 cup brown rice",
+        "Kosher salt",
+        "1/2 cup coarsely chopped fresh cilantro, divided",
+        "Freshly ground black pepper",
+        "1 teaspoon ground coriander",
+        "1 teaspoon ground cumin",
+        "2 15-ounce cans black beans, rinsed",
+        "1 cup low-sodium vegetable broth or water",
+        "2 red jalape\u00f1os or Fresno or Holland chiles, stemmed, halved, seeded",
+        "1 garlic clove",
+        "1 tablespoon chopped peeled ginger",
+        "1 tablespoon finely grated lime zest",
+        "1/4 cup fresh lime juice",
+        "1 avocado, halved, pitted, chopped",
+        "1/4 cup crumbled Cotija cheese or feta",
+        "Lime wedges (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Ginger",
+        "Rice",
+        "Vegetarian",
+        "Quick & Easy",
+        "Dinner",
+        "Avocado",
+        "Hot Pepper",
+        "Healthy",
+        "Chile Pepper",
+        "Sugar Conscious"
+    ],
+    "title": "Brown Rice and Beans with Ginger Chile Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-rice-and-beans-with-ginger-chile-salsa-51155420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-black-bean-casserole.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-black-bean-casserole.json
new file mode 100644
index 000000000..10ab8e418
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-black-bean-casserole.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.",
+        "Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.",
+        "In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.",
+        "Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned."
+    ],
+    "ingredients": [
+        "1/3 cup brown rice",
+        "1 cup vegetable broth",
+        "1 tablespoon olive oil",
+        "1/3 cup diced onion",
+        "1 medium zucchini, thinly sliced",
+        "2 cooked skinless boneless chicken breast halves, chopped",
+        "1/2 cup sliced mushrooms",
+        "1/2 teaspoon cumin",
+        "salt to taste",
+        "ground cayenne pepper to taste",
+        "1 (15 ounce) can black beans, drained",
+        "1 (4 ounce) can diced green chile peppers, drained",
+        "1/3 cup shredded carrots",
+        "2 cups shredded Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice and Black Bean Casserole",
+    "url": "http://allrecipes.com/recipe/75445/brown-rice-and-black-bean-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-black-bean-salad.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-black-bean-salad.json
new file mode 100644
index 000000000..72dcb520b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-black-bean-salad.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.",
+        "Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups uncooked brown rice",
+        "3 cups water",
+        "1 tablespoon extra virgin olive oil",
+        "1/2 teaspoon salt",
+        "1 (14.5 ounce) can collard greens, drained",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (15 ounce) can green peas, rinsed and drained",
+        "1 (15.25 ounce) can corn kernels, drained",
+        "1 (4 ounce) can chopped green chilies",
+        "1 (4 ounce) can sliced black olives",
+        "1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice and Black Bean Salad",
+    "url": "http://allrecipes.com/recipe/168645/brown-rice-and-black-bean-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-chicken-casserole.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-chicken-casserole.json
new file mode 100644
index 000000000..5db9afab1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-chicken-casserole.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium casserole dish.",
+        "In a large bowl, mix the soup, milk, water, chicken, rice, green beans, Cheddar cheese, onion, and garlic. Season with parsley, basil, dill, salt, and pepper. Transfer to the prepared casserole dish.",
+        "Bake 1 1/2 hours in the preheated oven, until rice is tender. If water is absorbed too quickly, add more as needed."
+    ],
+    "ingredients": [
+        "2 (10.75 ounce) cans condensed cream of asparagus soup",
+        "10 3/4 fluid ounces milk",
+        "1 1/2 cups water",
+        "1 pound chopped cooked chicken",
+        "1 cup uncooked brown rice",
+        "2 (14.5 ounce) cans French cut green beans",
+        "1 1/2 cups shredded Cheddar cheese",
+        "1 cup chopped onion",
+        "3 cloves garlic, crushed",
+        "1 tablespoon dried parsley",
+        "1 1/2 teaspoons dried basil",
+        "1 teaspoon dried dill weed",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice and Chicken Casserole",
+    "url": "http://allrecipes.com/recipe/81099/brown-rice-and-chicken-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-chicken-stir-fry-with-edamame-and-walnuts-104593.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-chicken-stir-fry-with-edamame-and-walnuts-104593.json
new file mode 100644
index 000000000..ec049be6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-chicken-stir-fry-with-edamame-and-walnuts-104593.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)",
+        "Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.",
+        "Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts."
+    ],
+    "ingredients": [
+        "1/2 cup coarsely chopped walnuts",
+        "4 tablespoons tamari soy sauce* or low-sodium soy sauce",
+        "2 skinless boneless chicken breast halves, thinly sliced crosswise",
+        "1 teaspoon honey",
+        "4 teaspoons oriental sesame oil",
+        "4 teaspoons minced fresh ginger",
+        "3 garlic cloves, minced",
+        "1 1/2 cups short-grain brown rice, cooked according to package directions, cooled",
+        "2 cups shelled cooked edamame beans (from about 26 ounces of pods)",
+        "2/3 cup chopped green onions",
+        "*Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Chicken",
+        "Nut",
+        "Poultry",
+        "Rice",
+        "Soy",
+        "Stir-Fry",
+        "High Fiber",
+        "Walnut",
+        "Healthy"
+    ],
+    "title": "Brown Rice and Chicken Stir-Fry with Edamame and Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-rice-and-chicken-stir-fry-with-edamame-and-walnuts-104593"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-corn-cakes.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-corn-cakes.json
new file mode 100644
index 000000000..ebd954cb2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-corn-cakes.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine corn, rice, milk, eggs, and chives in a large bowl.",
+        "Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.",
+        "Stir flour mixture into corn mixture until well combined.",
+        "Heat olive oil on a griddle or a large skillet over medium heat.",
+        "Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side."
+    ],
+    "ingredients": [
+        "2 (15.25 ounce) cans whole kernel sweet corn, drained",
+        "2 cups cooked brown rice, cooled",
+        "1/2 cup skim milk",
+        "2 eggs, beaten",
+        "2 tablespoons chopped fresh chives",
+        "2/3 cup whole wheat flour",
+        "2 teaspoons baking powder",
+        "1/8 teaspoon ground nutmeg",
+        "salt and ground black pepper to taste",
+        "1 tablespoon olive oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice and Corn Cakes",
+    "url": "http://allrecipes.com/recipe/220697/brown-rice-and-corn-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-kale-salad.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-kale-salad.json
new file mode 100644
index 000000000..121819311
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-kale-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring broth and  brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.",
+        "Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.",
+        "Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "4 cups vegetable broth",
+        "2 cups brown rice",
+        "3 tablespoons butter",
+        "1/2 cup diced onion",
+        "1/2 cup diced celery",
+        "1/2 cup diced carrot",
+        "1/4 cup chopped almonds",
+        "1/2 cup diced mushrooms",
+        "salt to taste",
+        "2 cups chopped kale"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice and Kale Salad",
+    "url": "http://allrecipes.com/recipe/240842/brown-rice-and-kale-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-quinoa-sushi-rolls.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-quinoa-sushi-rolls.json
new file mode 100644
index 000000000..622c78bcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-quinoa-sushi-rolls.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Rinse and drain brown rice and bring to a boil in a saucepan with water and a pinch of sea salt. Reduce heat to low, cover pan, and simmer rice for 30 minutes. Rice will not be dry.",
+        "Meanwhile, stir rice vinegar, cider vinegar, mirin, sugar, and 1/2 teaspoon sea salt in a bowl until sugar and salt have dissolved. Set the vinegar mixture aside.",
+        "Stir quinoa into rice and cooking liquid, bring to a boil, and reduce heat to low again; simmer until rice and quinoa are both tender and liquid is absorbed, about 15 more minutes. Transfer rice and quinoa into a large bowl and gently mix the vinegar mixture into the rice, spreading the grains out a little as you mix to help dry and cool the rice and quinoa. Let rice mixture cool until warm, about 10 minutes of stirring and fanning.",
+        "Place a nori sheet onto a sushi mat. With wet fingers, lightly press about 1/4 the rice mixture onto the nori sheet in an even layer, leaving about 1/2-inch uncovered at the top of the sheet. Place about 1/4 the shredded carrot, cucumber strips, and avocado slices in a line across the bottom of the rice.",
+        "Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Unwrap the roll and cut into 6 pieces to serve; repeat with remaining ingredients to make 4 rolls."
+    ],
+    "image": "https://images.media-allrecipes.com/images/79591.png",
+    "ingredients": [
+        "2/3 cup short-grain brown rice",
+        "2 1/3 cups water",
+        "1 pinch sea salt",
+        "2 tablespoons rice vinegar",
+        "1 tablespoon cider vinegar",
+        "1 tablespoon mirin (Japanese sweet wine) (optional)",
+        "2 tablespoons turbinado sugar",
+        "1/2 teaspoon sea salt",
+        "1/2 cup quinoa",
+        "4 sheets nori (dry seaweed)",
+        "1/2 carrot, shredded",
+        "1/2 cucumber, cut into thin strips",
+        "1 avocado - peeled, pitted, and cut into thin strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice and Quinoa Sushi Rolls",
+    "url": "http://allrecipes.com/recipe/221927/brown-rice-and-quinoa-sushi-rolls/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-vegetable-risotto.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-vegetable-risotto.json
new file mode 100644
index 000000000..3c7f9a916
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-and-vegetable-risotto.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.",
+        "Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.",
+        "Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.",
+        "Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.",
+        "Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes,  Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired."
+    ],
+    "ingredients": [
+        "1 quart vegetable broth, or as needed",
+        "5 cups water, or as needed",
+        "1/2 pound asparagus, cut into 2-inch pieces",
+        "2 tablespoons olive oil",
+        "1 cup finely chopped onion",
+        "2 cloves garlic, finely chopped",
+        "2 cups short-grain brown rice",
+        "2 carrots, peeled and diced",
+        "2 zucchini, diced",
+        "1/2 cup green peas, thawed if frozen",
+        "2/3 cup grated Parmesan cheese",
+        "1 tablespoon butter",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice and Vegetable Risotto",
+    "url": "http://allrecipes.com/recipe/230892/brown-rice-and-vegetable-risotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-bean-burrito-bowl.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-bean-burrito-bowl.json
new file mode 100644
index 000000000..1f6b303ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-bean-burrito-bowl.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Spoon rice, beans and salsa into bowl. Sprinkle with cheese. Top with avocado slices. Garnish with lime, cilantro and hot sauce, if desired."
+    ],
+    "ingredients": [
+        "3/4 cup cooked truRoots\u00ae Organic Germinated Brown Rice",
+        "3/4 cup black beans, rinsed and drained",
+        "1/2 cup prepared salsa",
+        "1/4 cup finely shredded Cheddar cheese",
+        "1/2 avocado, pitted and sliced",
+        "Lime wedge, cilantro sprigs and hot sauce for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Bean Burrito Bowl",
+    "url": "http://allrecipes.com/recipe/255066/brown-rice-bean-burrito-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-belgian-endive-salad.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-belgian-endive-salad.json
new file mode 100644
index 000000000..90748ba97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-belgian-endive-salad.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.",
+        "Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly."
+    ],
+    "ingredients": [
+        "1/2 cup uncooked brown rice",
+        "1 cup water",
+        "1 head Belgian endive, chopped",
+        "1/8 red onion, finely chopped",
+        "2 tablespoons balsamic vinegar",
+        "1 tablespoon extra-virgin olive oil, or to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Belgian Endive Salad",
+    "url": "http://allrecipes.com/recipe/214913/brown-rice-belgian-endive-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-bread.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-bread.json
new file mode 100644
index 000000000..0cf467cfe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.",
+        "Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start."
+    ],
+    "ingredients": [
+        "1/3 cup brown rice",
+        "2/3 cup water",
+        "1 1/2 tablespoons olive oil",
+        "warm water",
+        "3 cups bread flour",
+        "2 tablespoons white sugar",
+        "1 teaspoon salt",
+        "1 1/2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Bread",
+    "url": "http://allrecipes.com/recipe/23638/brown-rice-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-breakfast-porridge.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-breakfast-porridge.json
new file mode 100644
index 000000000..093465c38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-breakfast-porridge.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan.  Bring to a boil, then reduce heat to low and simmer for 20 minutes.",
+        "Beat the egg in a small bowl.  Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons.  Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken."
+    ],
+    "ingredients": [
+        "1 cup cooked brown rice",
+        "1 cup 2% low-fat milk",
+        "2 tablespoons dried blueberries",
+        "1 dash cinnamon",
+        "1 tablespoon honey",
+        "1 egg",
+        "1/4 teaspoon vanilla extract",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Breakfast Porridge",
+    "url": "http://allrecipes.com/recipe/96787/brown-rice-breakfast-porridge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-broccoli-cheese-and-waln.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-broccoli-cheese-and-waln.json
new file mode 100644
index 000000000..dfd1ccb20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-broccoli-cheese-and-waln.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.",
+        "Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.",
+        "Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.",
+        "Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top."
+    ],
+    "ingredients": [
+        "1/2 cup chopped walnuts",
+        "1 tablespoon butter",
+        "1 onion, chopped",
+        "1/2 teaspoon minced garlic",
+        "1 cup uncooked instant brown rice",
+        "1 cup vegetable broth",
+        "1 pound fresh broccoli florets",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice, Broccoli, Cheese and Walnut Surprise",
+    "url": "http://allrecipes.com/recipe/13944/brown-rice-broccoli-cheese-and-waln/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-buddha-bowl.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-buddha-bowl.json
new file mode 100644
index 000000000..d236adb42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-buddha-bowl.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.",
+        "Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.",
+        "Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.",
+        "Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.",
+        "Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro."
+    ],
+    "ingredients": [
+        "Rice:",
+        "3 cups water",
+        "1 cup long-grain brown rice",
+        "1/2 teaspoon salt",
+        "Dressing:",
+        "1 lime, juiced",
+        "2 tablespoons olive oil",
+        "1 tablespoon sesame oil",
+        "1 tablespoon dried Thai basil",
+        "1 teaspoon minced hot chile pepper",
+        "Vegetables:",
+        "2 tablespoons sesame seeds",
+        "1/2 (8 ounce) package snow peas",
+        "1 cup cooked chickpeas, drained",
+        "1/2 (16 ounce) package firm tofu, cut into strips",
+        "16 baby corn, cut into bite-sized pieces",
+        "1 cup grated carrots",
+        "1 small green bell pepper, diced",
+        "2 green onions, cut on the diagonal",
+        "2 tablespoons chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Buddha Bowl",
+    "url": "http://allrecipes.com/recipe/256984/brown-rice-buddha-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-corn-and-grilled-vegetable-salad-641.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-corn-and-grilled-vegetable-salad-641.json
new file mode 100644
index 000000000..e7a18d98b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-corn-and-grilled-vegetable-salad-641.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Add rice to large pot of boiling salted water. Cover partially and cook until just tender, about 30 minutes. Drain well. Transfer to large bowl and cool to room temperature, stirring occasionally.",
+        "Place zucchini and onion slices in shallow dish. Mix 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce in small bowl. Pour over vegetables. Let stand 30 minutes, turning once.",
+        "Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season onion and zucchini with salt and pepper and place on grill. Cover and cook until tender and brown, occasionally turning and basting with marinade, about 8 minutes. Transfer to platter. Cut onion slices into quarters. Cut zucchini crosswise into 1-inch pieces. Add onion and zucchini to rice. Mix in corn.",
+        "Whisk orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce in medium bowl. Pour 1 cup dressing over salad and toss to coat. Stir in parsley. Season with salt and pepper. Serve salad, passing remaining dressing separately."
+    ],
+    "ingredients": [
+        "1 1/2 cups brown rice",
+        "4 zucchini, halved lengthwise",
+        "1 large red onion, cut crosswise into 3 thick slices",
+        "1/4 cup plus 1/3 cup olive oil",
+        "5 tablespoons soy sauce",
+        "3 tablespoons Worcestershire sauce",
+        "1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)",
+        "2 cups fresh corn kernels",
+        "2/3 cup fresh orange juice",
+        "1 tablespoon fresh lemon juice",
+        "1/2 cup chopped Italian parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Rice",
+        "Vegetable",
+        "Vegetarian",
+        "High Fiber",
+        "Corn",
+        "Summer"
+    ],
+    "title": "Brown Rice, Corn and Grilled Vegetable Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-rice-corn-and-grilled-vegetable-salad-641"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-curry.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-curry.json
new file mode 100644
index 000000000..2f0bab897
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-curry.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.",
+        "In a separate saucepan, bring 2 cups chicken stock to a boil.",
+        "Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1/2 onion, minced",
+        "2 cloves garlic, minced",
+        "2 cups chicken stock",
+        "1 cup brown rice",
+        "1 teaspoon curry powder",
+        "1/4 teaspoon ground turmeric",
+        "1/2 teaspoon dried thyme",
+        "1 bay leaf"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Curry",
+    "url": "http://allrecipes.com/recipe/230900/brown-rice-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-flour-blend.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-flour-blend.json
new file mode 100644
index 000000000..94ccc3012
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-flour-blend.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Whisk brown rice flour, potato starch, and tapioca flour together; store in airtight container at room temperature."
+    ],
+    "ingredients": [
+        "6 cups brown rice flour",
+        "2 cups potato starch",
+        "1 cup tapioca flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Flour Blend",
+    "url": "http://allrecipes.com/recipe/231150/brown-rice-flour-blend/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-frittata-with-bacon-and-ed.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-frittata-with-bacon-and-ed.json
new file mode 100644
index 000000000..3e03f7342
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-frittata-with-bacon-and-ed.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C).",
+        "While rice cooks, saute bacon pieces in a 10-inch oven proof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add the scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and saute one minute.",
+        "Add the cooked rice, and saute one minute. Whisk together the eggs, 1/2 cup sour cream, and the salt, and add to the pan, swirling gently to distribute the egg mixture evenly throughout the other ingredients. Cook undisturbed for 2-3 minutes, until edges look set then place the pan in the preheated oven until set in the center, about 10 minutes further.",
+        "Mix together the scallion greens with the remaining 1/2 cup sour cream, and serve frittata in wedges topped with a dollop of the scallion cream."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/987961.jpg",
+    "ingredients": [
+        "1 cup Minute\u00ae Brown Rice",
+        "4 thick cut bacon slices, cut into 1/2-inch pieces",
+        "4 scallions, thinly sliced (whites and greens divided)",
+        "1 cup frozen, shelled edamame",
+        "6 eggs",
+        "3/4 cup sour cream, divided",
+        "1/2 teaspoon kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Frittata with Bacon and Edamame",
+    "url": "http://allrecipes.com/recipe/229435/brown-rice-frittata-with-bacon-and-ed/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-pudding-ii.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-pudding-ii.json
new file mode 100644
index 000000000..841f03480
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-pudding-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.",
+        "Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve."
+    ],
+    "ingredients": [
+        "2 cups uncooked brown rice",
+        "2 cups water",
+        "1 teaspoon salt",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1/2 cup pure maple syrup",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 teaspoon ground nutmeg",
+        "1 tablespoon vanilla extract",
+        "1/2 teaspoon rum extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Pudding II",
+    "url": "http://allrecipes.com/recipe/213601/brown-rice-pudding-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-pudding-iii.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-pudding-iii.json
new file mode 100644
index 000000000..a5f89019f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-pudding-iii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.",
+        "Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.",
+        "Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes."
+    ],
+    "ingredients": [
+        "2/3 cup brown rice",
+        "1 1/3 cups water",
+        "1 (14 ounce) can light coconut milk",
+        "1 (5 ounce) can evaporated milk",
+        "1/3 cup granular no-calorie sucralose sweetener (such as Splenda\u00ae), or more to taste",
+        "1 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground ginger",
+        "1 tablespoon molasses",
+        "1/2 teaspoon almond extract",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Pudding III",
+    "url": "http://allrecipes.com/recipe/213600/brown-rice-pudding-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-pudding.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-pudding.json
new file mode 100644
index 000000000..06d31383c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-pudding.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.",
+        "Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract."
+    ],
+    "ingredients": [
+        "1 1/2 cups heavy cream",
+        "1 1/4 cups water",
+        "1/2 cup short-grain brown rice",
+        "1/4 teaspoon salt",
+        "1/2 cup raisins (optional)",
+        "3 egg yolks",
+        "1/4 cup white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1 tablespoon butter, softened",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Pudding",
+    "url": "http://allrecipes.com/recipe/213598/brown-rice-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-raisin-pudding.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-raisin-pudding.json
new file mode 100644
index 000000000..760237df6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-raisin-pudding.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.",
+        "Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.",
+        "Remove from heat and stir butter and vanilla extract into mixture.",
+        "Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 3/4 cups cooked brown rice",
+        "1 1/4 cups milk",
+        "1/2 cup white sugar",
+        "1/4 teaspoon salt",
+        "1 cup milk",
+        "1 egg, beaten",
+        "1/4 teaspoon ground cinnamon",
+        "2/3 cup golden raisins",
+        "1/2 tablespoon butter",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Raisin Pudding",
+    "url": "http://allrecipes.com/recipe/220790/brown-rice-raisin-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-salad-with-crunchy-sprouts-and-seeds-395931.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-salad-with-crunchy-sprouts-and-seeds-395931.json
new file mode 100644
index 000000000..9c135dcf5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-salad-with-crunchy-sprouts-and-seeds-395931.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Pur\u00e9e chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.",
+        "Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.",
+        "Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired."
+    ],
+    "ingredients": [
+        "1 cup (packed) chopped fresh chives",
+        "1/2 cup plus 2 tablespoons extra-virgin olive oil",
+        "2 tablespoons (or more) fresh lemon juice",
+        "1 teaspoon kosher salt plus more",
+        "1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)",
+        "1 1/2 cups grated zucchini, lightly squeezed to remove liquid",
+        "1/2 cup cooked brown rice",
+        "2 scallions, thinly sliced",
+        "1/3 cup toasted salted sunflower seeds",
+        "1/3 cup toasted salted shelled pumpkin seeds (pepitas)",
+        "1/3 cup coarsely chopped roasted unsalted almonds",
+        "Freshly ground black pepper",
+        "Ingredient info: Look for dried sprouted legumes at natural foods stores, truroots.com, and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Rice",
+        "Side",
+        "Vegetarian",
+        "High Fiber",
+        "Lunch",
+        "Almond",
+        "Legume",
+        "Zucchini",
+        "Healthy",
+        "Low Cholesterol",
+        "Vegan",
+        "Seed",
+        "Sugar Conscious"
+    ],
+    "title": "Brown Rice Salad with Crunchy Sprouts and Seeds",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-rice-salad-with-crunchy-sprouts-and-seeds-395931"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-salad.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-salad.json
new file mode 100644
index 000000000..4294664fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-salad.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.",
+        "In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.",
+        "Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.",
+        "In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1 2/3 cups uncooked brown rice",
+        "2 1/2 cups water",
+        "1 cup low fat sour cream",
+        "1 tablespoon red wine vinegar",
+        "1 tablespoon fresh lime juice",
+        "2 teaspoons honey",
+        "1/2 teaspoon ground cumin",
+        "1/4 teaspoon chili powder",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon black pepper",
+        "2 slices bacon",
+        "1 cup diced red bell pepper",
+        "1 cup chopped green onions",
+        "1/2 cup frozen green peas, thawed",
+        "1/4 cup toasted almond slices",
+        "2 tablespoons chopped cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Salad",
+    "url": "http://allrecipes.com/recipe/50895/brown-rice-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-skillet-breakfast.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-skillet-breakfast.json
new file mode 100644
index 000000000..a0ed0d981
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-skillet-breakfast.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Beat eggs, Cheddar cheese, and milk together with a fork in a large bowl.",
+        "Place sausages in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Transfer sausage to a work surface and cut into 1/2-inch pieces.",
+        "Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is slightly translucent, 3 to 4 minutes. Gradually add spinach to onion mixture; cook and stir until wilted, 1 to 2 minutes. Add sausage pieces and cook until heated through, about 1 minute more.",
+        "Slowly pour egg mixture into sausage mixture; cook and stir until eggs are set, 2 to 5 minutes. Stir rice, cayenne pepper, salt, and black pepper into eggs."
+    ],
+    "ingredients": [
+        "5 large eggs",
+        "1/2 cup shredded Cheddar cheese (optional)",
+        "1/2 cup milk",
+        "8 links breakfast sausage, or to taste (optional)",
+        "1/4 cup extra-virgin olive oil",
+        "1 yellow onion, diced",
+        "4 cloves garlic, diced",
+        "1 (9 ounce) bag fresh spinach",
+        "4 cups cooked brown rice",
+        "1 teaspoon ground cayenne pepper (optional)",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Skillet Breakfast",
+    "url": "http://allrecipes.com/recipe/240887/brown-rice-skillet-breakfast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-tomato-and-basil-salad-103764.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-tomato-and-basil-salad-103764.json
new file mode 100644
index 000000000..eb80a712c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-tomato-and-basil-salad-103764.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.",
+        "Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)"
+    ],
+    "ingredients": [
+        "2 1/4 cups water",
+        "1 cup long-grain brown rice (such as Texmati)",
+        "2 teaspoons coarse salt",
+        "2 tablespoons Champagne vinegar or white wine vinegar",
+        "2 teaspoons sugar",
+        "2 tablespoons olive oil",
+        "1 pound tomatoes, cut into 1/2-inch pieces",
+        "1 cup (packed) fresh basil leaves, finely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Herb",
+        "Tomato",
+        "Picnic",
+        "Vegetarian",
+        "Lunch",
+        "Basil",
+        "Summer",
+        "Vegan",
+        "Brown Rice",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brown Rice, Tomato and Basil Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-rice-tomato-and-basil-salad-103764"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice-vegetable-loaf.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice-vegetable-loaf.json
new file mode 100644
index 000000000..7fde2c886
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice-vegetable-loaf.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.",
+        "Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.",
+        "Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving."
+    ],
+    "ingredients": [
+        "2 cups cooked brown rice, divided",
+        "2 (10.75 ounce) cans condensed tomato soup, divided",
+        "1 zucchini, sliced",
+        "1 yellow squash, sliced",
+        "7 baby portobello mushrooms, sliced - or more to taste",
+        "3/4 cup mozzarella cheese, shredded",
+        "3/4 cup Cheddar cheese, shredded",
+        "1 cup chopped broccoli",
+        "1/2 cup sliced white onion",
+        "1/2 red bell pepper, sliced",
+        "1/2 green bell pepper, sliced",
+        "1 carrot, shredded",
+        "3 cloves garlic, minced",
+        "1/2 teaspoon dried parsley",
+        "1/2 teaspoon dried oregano",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice Vegetable Loaf",
+    "url": "http://allrecipes.com/recipe/233855/brown-rice-vegetable-loaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rice.json b/serverless-fleets/data/input/inferencing/recipes/brown-rice.json
new file mode 100644
index 000000000..573a655cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rice.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.",
+        "Bake covered for 1 hour, stirring once after 30 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups uncooked long-grain white rice",
+        "1 (14 ounce) can beef broth",
+        "1 (10.5 ounce) can condensed French onion soup",
+        "1/4 cup butter, melted",
+        "1 tablespoon Worcestershire sauce",
+        "1 tablespoon dried basil leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rice",
+    "url": "http://allrecipes.com/recipe/24314/brown-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-rim-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brown-rim-cookies.json
new file mode 100644
index 000000000..b46ffb560
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-rim-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the vanilla.  Combine the flour and salt; stir into the creamed mixture until well blended. Drop by heaping spoonfuls onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. When cookies have cooled, turn them over and look at the bottom to see the \"brown rim\"."
+    ],
+    "ingredients": [
+        "2 cups butter flavored shortening",
+        "1 1/3 cups white sugar",
+        "4 eggs",
+        "2 teaspoons vanilla extract",
+        "5 cups all-purpose flour",
+        "2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Rim Cookies",
+    "url": "http://allrecipes.com/recipe/24436/brown-rim-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-russian-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/brown-russian-ice-cream.json
new file mode 100644
index 000000000..ab8a961ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-russian-ice-cream.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Heat milk, sugar, and salt in a saucepan over medium heat, stirring constantly, until mixture is steaming, about 5 minutes.",
+        "Beat egg yolks in a measuring cup. Continue beating while gradually adding hot milk mixture, 1 tablespoon at a time, until yolk mixture measures about 1 cup. Pour egg-milk mixture back into the saucepan and add chocolate; stir until chocolate has melted, about 5 minutes.",
+        "Stir heavy cream, vodka, coffee-flavored liqueur, and vanilla extract into chocolate mixture. Refrigerate until completely cooled.",
+        "Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. The alcohol substantially lowers the freezing point so the ice cream maker will only bring the mixture to a cold slush. Allow ice cream to ripen in the freezer for several hours until firm."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "3/4 cup white sugar",
+        "1/4 teaspoon salt (optional)",
+        "3 egg yolks",
+        "1 ounce dark chocolate, broken into pieces (optional)",
+        "2 cups heavy whipping cream",
+        "1/4 cup vodka",
+        "2 tablespoons coffee-flavored liqueur (such as Kahlua\u00ae)",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Russian Ice Cream",
+    "url": "http://allrecipes.com/recipe/234763/brown-russian-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-soda-bread.json b/serverless-fleets/data/input/inferencing/recipes/brown-soda-bread.json
new file mode 100644
index 000000000..be1043ab8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-soda-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).  Lightly flour a 9x5 loaf pan.",
+        "In a large bowl, combine the whole wheat flour, all-purpose flour, bran, baking soda, and salt; cut in the butter with a pastry blender until the pea sized pieces form.  In a small bowl, whisk together the yogurt, milk, and mayonnaise.  Stir the yogurt into the flour until just mixed.  Pour into the prepared pan.",
+        "Bake for 45 to 50 minutes in the preheated oven, until golden."
+    ],
+    "ingredients": [
+        "1 1/4 cups whole wheat flour",
+        "2 cups all-purpose flour",
+        "1/2 cup wheat bran",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 tablespoons butter",
+        "2/3 cup plain yogurt",
+        "1 cup milk",
+        "1 tablespoon mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Soda Bread",
+    "url": "http://allrecipes.com/recipe/89951/brown-soda-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-spanish-rice.json b/serverless-fleets/data/input/inferencing/recipes/brown-spanish-rice.json
new file mode 100644
index 000000000..f8fcfbc57
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-spanish-rice.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can chicken broth",
+        "1 (15 ounce) can diced tomatoes with green chile peppers",
+        "1 teaspoon salt",
+        "1 cup brown rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Spanish Rice",
+    "url": "http://allrecipes.com/recipe/222050/brown-spanish-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-stock-10445.json b/serverless-fleets/data/input/inferencing/recipes/brown-stock-10445.json
new file mode 100644
index 000000000..04025c0d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-stock-10445.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400\u00b0F. oven for 25 minutes. Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well, and transfer it with a slotted spoon to a stockpot or kettle. Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits. Add the liquid to the pot with 14 cups cold water and bring the liquid to a boil, skimming the froth. Add 1/2 cup cold water and bring the mixture to a simmer, skimming the froth. Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours. If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration. Strain the stock through a fine sieve into a bowl and let it cool to warm. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months."
+    ],
+    "ingredients": [
+        "3 pounds veal or beef bones, sawed into 2-inch pieces",
+        "2 pounds stew beef, cut into 1 1/2-inch cubes",
+        "2 unpeeled onions, quartered",
+        "2 carrots, halved",
+        "2 ribs of celery, halved",
+        "4 unpeeled garlic cloves",
+        "6 long parsley sprigs",
+        "1 teaspoon salt",
+        "1/2 teaspoon dried thyme, crumbled",
+        "1 bay leaf"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Garlic",
+        "Onion",
+        "Celery",
+        "Carrot",
+        "Chill",
+        "Gourmet"
+    ],
+    "title": "Brown Stock",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-stock-10445"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-cinnamon-rice-pudding.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-cinnamon-rice-pudding.json
new file mode 100644
index 000000000..ef74b1493
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-cinnamon-rice-pudding.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.",
+        "Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "2 cups instant white rice (such as Minute\u00ae)",
+        "1/2 teaspoon butter (optional)",
+        "1/8 teaspoon salt (optional)",
+        "1 cup milk",
+        "2 tablespoons brown sugar, or to taste",
+        "1 teaspoon cornstarch",
+        "1/2 teaspoon vanilla extract",
+        "1/2 teaspoon ground cinnamon, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar and Cinnamon Rice Pudding",
+    "url": "http://allrecipes.com/recipe/233304/brown-sugar-and-cinnamon-rice-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-coffee-barbecue-sauce-354930.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-coffee-barbecue-sauce-354930.json
new file mode 100644
index 000000000..dcb77aeae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-coffee-barbecue-sauce-354930.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Heat oil in heavy large saucepan over medium-high heat. Add onions, garlic, and jalape\u00f1o; saut\u00e9 until onions are tender, about 7 minutes. Add brown sugar, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves. Stir in crushed tomatoes with puree, broth, and coffee; bring to boil. Reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often, about 35 minutes. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 3/4 cups chopped white onions",
+        "6 garlic cloves, chopped",
+        "2 tablespoons minced seeded jalape\u00f1o chile",
+        "1/2 cup (packed) dark brown sugar",
+        "2 tablespoons chili powder",
+        "2 tablespoons mild-flavored (light) molasses",
+        "2 tablespoons chopped fresh cilantro",
+        "1 teaspoon ground cumin",
+        "1 28-ounce can crushed tomatoes with added puree",
+        "1 cup low-salt chicken broth",
+        "1 cup freshly brewed strong coffee or 1 tablespoon instant espresso powder dissolved in 1 cup hot water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Coffee",
+        "Onion",
+        "Tomato",
+        "Low Fat",
+        "Low Cal",
+        "Backyard BBQ",
+        "Low Cholesterol",
+        "Molasses"
+    ],
+    "title": "Brown Sugar and Coffee Barbecue Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-and-coffee-barbecue-sauce-354930"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-honey-limeade.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-honey-limeade.json
new file mode 100644
index 000000000..baa8f6457
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-honey-limeade.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve."
+    ],
+    "ingredients": [
+        "1 3/4 cups freshly squeezed lime juice and pulp",
+        "10 cups cool water",
+        "1/2 cup honey, warmed",
+        "1/2 cup brown sugar",
+        "2 limes, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar and Honey Limeade",
+    "url": "http://allrecipes.com/recipe/202691/brown-sugar-and-honey-limeade/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-mustard-ham-glaze.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-mustard-ham-glaze.json
new file mode 100644
index 000000000..76844c726
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-mustard-ham-glaze.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Mix brown sugar with mustard in a bowl to make a smooth glaze. If mixture is too thick, stir in more mustard."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "2 tablespoons prepared mustard, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar and Mustard Ham Glaze",
+    "url": "http://allrecipes.com/recipe/220960/brown-sugar-and-mustard-ham-glaze/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-mustard-pork-tenderlo.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-mustard-pork-tenderlo.json
new file mode 100644
index 000000000..7bfbaee02
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-mustard-pork-tenderlo.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.",
+        "Place a large sheet of Reynolds Wrap(R) Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.",
+        "Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.",
+        "Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2822031.jpg",
+    "ingredients": [
+        "2 pounds pork tenderloin",
+        "salt and pepper to taste",
+        "1/4 cup whole grain mustard",
+        "1/4 cup light brown sugar",
+        "2 teaspoons fresh thyme leaves, minced",
+        "1 yellow onion, thinly sliced",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar and Mustard Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/245458/brown-sugar-and-mustard-pork-tenderlo/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-pineapple-glazed-ham.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-pineapple-glazed-ham.json
new file mode 100644
index 000000000..248b5ba3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-pineapple-glazed-ham.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan.",
+        "Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1/2-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks.",
+        "Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C),  1 1/2 to 2 hours.",
+        "While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.",
+        "Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking."
+    ],
+    "ingredients": [
+        "1 (6 pound) fully-cooked, bone-in ham",
+        "1 fresh pineapple",
+        "2 (6 ounce) cans pineapple juice",
+        "1 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar and Pineapple Glazed Ham",
+    "url": "http://allrecipes.com/recipe/214002/brown-sugar-and-pineapple-glazed-ham/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-port-cranberry-sauce.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-port-cranberry-sauce.json
new file mode 100644
index 000000000..410c5292a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-port-cranberry-sauce.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving."
+    ],
+    "ingredients": [
+        "1 (12 ounce) bag fresh cranberries",
+        "3/4 cup packed dark brown sugar",
+        "1 large orange, juiced and zested",
+        "9 tablespoons port wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar and Port Cranberry Sauce",
+    "url": "http://allrecipes.com/recipe/79319/brown-sugar-and-port-cranberry-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-spice-dry-ham-rub.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-spice-dry-ham-rub.json
new file mode 100644
index 000000000..b451ea2f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-and-spice-dry-ham-rub.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/918497.jpg",
+    "ingredients": [
+        "1 cup packed brown sugar",
+        "2 teaspoons pumpkin pie spice",
+        "1/2 teaspoon mustard powder",
+        "1/4 teaspoon onion powder",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar and Spice Dry Ham Rub",
+    "url": "http://allrecipes.com/recipe/140879/brown-sugar-and-spice-dry-ham-rub/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-apple-pastries-237923.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-apple-pastries-237923.json
new file mode 100644
index 000000000..ae23b9f79
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-apple-pastries-237923.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Position rack in bottom third of oven and preheat to 425\u00b0F. Unfold pastry sheet on work surface. Cut into 3 strips along fold lines. Cut strips in half crosswise. Transfer rectangles to baking sheet. Blend 2 tablespoons butter, 1/4 cup sugar, and 1/4 teaspoon cinnamon in small bowl; spread over rectangles. Bake 10 minutes. Pierce crusts with fork to deflate; continue baking until bottoms are crisp, about 6 minutes.",
+        "Meanwhile, melt remaining 4 tablespoons butter in large skillet over medium-high heat. Add apples. Saut\u00e9 until beginning to brown, about 8 minutes. Sprinkle with remaining 1/2 cup sugar, 1 teaspoon cinnamon, and lemon peel. Toss until syrup forms and apples are tender but still hold shape, about 5 minutes.",
+        "Transfer crusts to platter. Top each with apples; drizzle with any syrup from skillet. Serve pastries warm or at room temperature with ice cream."
+    ],
+    "ingredients": [
+        "1 sheet frozen puff pastry (half of 17.3-ounce package), thawed",
+        "6 tablespoons (3/4 stick) unsalted butter, divided",
+        "3/4 cup (packed) dark brown sugar, divided",
+        "1 1/4 teaspoons ground cinnamon, divided",
+        "3 (8-ounce) Granny Smith apples, peeled, quartered, cored, each quarter cut into 3 slices",
+        "1 tablespoon finely grated lemon peel",
+        "Vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Bake",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Apple",
+        "Cinnamon",
+        "Phyllo/Puff Pastry Dough",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brown Sugar Apple Pastries",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-apple-pastries-237923"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-apricots-with-vanilla-yogurt-106759.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-apricots-with-vanilla-yogurt-106759.json
new file mode 100644
index 000000000..37b5932e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-apricots-with-vanilla-yogurt-106759.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.",
+        "Arrange apricots, cut sides up, in disposable roasting pan and sprinkle with brown sugar, patting and pressing with fingers to help evenly adhere.",
+        "When fire is low (you can hold your hand 5 inches above rack for 4 to 5 seconds), cook apricots in pan, covered with grill lid, without turning, until sugar is melted and apricots are softened, about 5 minutes.",
+        "Serve apricots with yogurt on the side."
+    ],
+    "ingredients": [
+        "1 1/2 lb fresh apricots, halved and pitted",
+        "2 tablespoons packed light brown sugar",
+        "8 oz vanilla nonfat yogurt",
+        "Special equipment: a 12- by 8- by 2-inch disposable aluminum roasting pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Low Fat",
+        "Quick & Easy",
+        "Yogurt",
+        "Apricot",
+        "Summer",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Brown Sugar Apricots with Vanilla Yogurt",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-apricots-with-vanilla-yogurt-106759"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bacon-waffles.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bacon-waffles.json
new file mode 100644
index 000000000..3df6e86f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bacon-waffles.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Arrange the bacon on the prepared baking sheet, and sprinkle with 2 tablespoons brown sugar. Bake in the preheated oven until the bacon is crispy and the brown sugar is caramelized, 10 to 15 minutes. Immediately remove the bacon to a cutting board; cut into small pieces and set aside.",
+        "Preheat a waffle iron; grease with cooking spray.",
+        "Whisk the flour, 1/2 cup brown sugar, baking powder, baking soda, and salt together in a large bowl. Beat the eggs, buttermilk, vegetable oil, and vanilla together in a separate bowl; fold the wet mixture into the flour mixture. Add the bacon and stir, being careful to not over mix.",
+        "Ladle the batter into the preheated waffle iron and cook until golden brown; serve hot."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "2 tablespoons brown sugar",
+        "3 cups flour",
+        "1/2 cup brown sugar",
+        "1 tablespoon baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "4 eggs",
+        "2 1/2 cups buttermilk",
+        "2/3 cup vegetable oil",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Bacon Waffles",
+    "url": "http://allrecipes.com/recipe/202674/brown-sugar-bacon-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bacon-wrapped-weenies.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bacon-wrapped-weenies.json
new file mode 100644
index 000000000..39bca3f3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bacon-wrapped-weenies.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Wrap hot dog pieces in bacon pieces and secure with toothpicks. Arrange on a baking sheet.",
+        "Broil the hot dog pieces until bacon is crisp, turning once or twice, 3 to 5 minutes per side. Transfer to a serving platter.",
+        "Melt butter in a saucepan and stir in brown sugar. Place over medium heat and bring to a boil, stirring until brown sugar has dissolved. Serve hot dog pieces with brown sugar sauce drizzled on top."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package hot dogs, cut in quarters crosswise",
+        "1 pound bacon, cut in quarters crosswise",
+        "1/2 cup butter",
+        "1/2 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Bacon Wrapped Weenies",
+    "url": "http://allrecipes.com/recipe/222855/brown-sugar-bacon-wrapped-weenies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-banana-bread.json
new file mode 100644
index 000000000..3ca697421
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-banana-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.",
+        "Place the bananas into a large plastic zipper bag, seal the bag, and smoosh the bananas with your fingers until very well mashed. Set the bananas aside. Place the brown sugar and butter into a mixing bowl, and mix on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Cut a corner from the plastic bag, and squeeze the mashed bananas into the bowl of brown sugar mixture. With the electric mixer on medium speed, beat in the bananas, egg, cinnamon, vanilla extract, and milk until the mixture is well combined. Switch the mixer to low speed, and gradually beat in the flour, baking soda, baking powder, and kosher salt just until the batter is smooth, about 1 minute. Spread the batter into the prepared loaf pan.",
+        "Bake in the preheated oven until the bread is set and lightly browned on top, about 40 minutes. A toothpick inserted into the center of the loaf should come out clean."
+    ],
+    "ingredients": [
+        "4 ripe bananas, cut into chunks",
+        "1 1/4 cups light brown sugar",
+        "1/2 cup butter, softened",
+        "1 egg",
+        "1 teaspoon cinnamon",
+        "1 teaspoon vanilla extract",
+        "1/4 cup whole milk",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Banana Bread",
+    "url": "http://allrecipes.com/recipe/214581/brown-sugar-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-banana-nut-bread-i.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-banana-nut-bread-i.json
new file mode 100644
index 000000000..5ecb9abaf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-banana-nut-bread-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.",
+        "Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.",
+        "Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 cup brown sugar",
+        "2 eggs",
+        "1 tablespoon vanilla extract",
+        "4 very ripe bananas, mashed",
+        "2 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Banana Nut Bread I",
+    "url": "http://allrecipes.com/recipe/22722/brown-sugar-banana-nut-bread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-banana-nut-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-banana-nut-bread-ii.json
new file mode 100644
index 000000000..17f791c51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-banana-nut-bread-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the bananas and nuts at the signal, or about 5 minutes before the kneading cycle has finished."
+    ],
+    "ingredients": [
+        "1/2 cup milk",
+        "2 tablespoons butter, softened",
+        "2 eggs",
+        "1/4 cup white sugar",
+        "1/4 cup brown sugar",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 (.25 ounce) package active dry yeast",
+        "2 small ripe bananas, sliced",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Banana Nut Bread II",
+    "url": "http://allrecipes.com/recipe/24519/brown-sugar-banana-nut-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bars-with-milk-chocolate-and-pecans-103030.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bars-with-milk-chocolate-and-pecans-103030.json
new file mode 100644
index 000000000..070f18a91
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bars-with-milk-chocolate-and-pecans-103030.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 8x8x2-inch baking pan. Mix first 3 ingredients in small bowl. Whisk brown sugar, butter, egg, 2 tablespoons liqueur and vanilla in large bowl to blend. Add dry ingredients; stir to blend. Stir in chocolate, pecans and peel. Transfer batter to pan.",
+        "Bake batter until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack. Brush top with 1 tablespoon liqueur. Cool completely in pan. Cut into 16 squares. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)"
+    ],
+    "ingredients": [
+        "1 cup all purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "3/4 cup (packed) golden brown sugar",
+        "6 tablespoons (3/4 stick) unsalted butter, melted",
+        "1 large egg",
+        "3 tablespoons orange liqueur",
+        "1/2 teaspoon vanilla extract",
+        "6 ounces milk chocolate, cut into 1/2-inch pieces",
+        "1/3 cup chopped pecans",
+        "1/4 cup chopped candied orange peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Chocolate",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Quick & Easy",
+        "Orange",
+        "Pecan",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brown Sugar Bars with Milk Chocolate and Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-bars-with-milk-chocolate-and-pecans-103030"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bbq-pork-butt-56389621.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bbq-pork-butt-56389621.json
new file mode 100644
index 000000000..f4802d2f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-bbq-pork-butt-56389621.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.",
+        "Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4\u20135 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.",
+        "Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 250\u00b0F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20\u201325 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup (packed) light brown sugar",
+        "3 tablespoons kosher salt",
+        "1 tablespoon freshly ground black pepper",
+        "1 (4-5-pound) bone-in pork butt",
+        "Disposable foil tray"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Kid-Friendly",
+        "Grill/Barbecue"
+    ],
+    "title": "Brown Sugar BBQ Pork Butt",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-bbq-pork-butt-56389621"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-biscuits.json
new file mode 100644
index 000000000..fd0df8d38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-biscuits.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.",
+        "In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.",
+        "Bake in preheated oven for 15 to 20 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/4 cup brown sugar",
+        "1 tablespoon baking powder",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon cream of tartar",
+        "1/2 cup butter flavored shortening",
+        "2/3 cup milk",
+        "1 teaspoon vanilla extract",
+        "1/4 cup butter, softened",
+        "1/4 cup brown sugar",
+        "5 1/2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Biscuits",
+    "url": "http://allrecipes.com/recipe/48043/brown-sugar-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-brownies.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-brownies.json
new file mode 100644
index 000000000..d596b1d23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-brownies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Pre-heat oven to 350 degrees F (175 degrees C).  Lightly grease a 9 x 9 x 1-3/4 inch pan.",
+        "Sift together flour, baking powder and salt and set aside.  In large bowl, beat together butter, sugar, egg and vanilla until smooth.",
+        "Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan.  Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly.  While still warm, cut into bars with a sharp knife."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1147&h=601&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F881417.jpg",
+    "ingredients": [
+        "1\u2009\u2153 cups sifted all-purpose flour",
+        "1 teaspoon baking powder",
+        "\u00bd teaspoon salt",
+        "1 cup packed brown sugar",
+        "\u00bd cup butter, softened",
+        "1  egg",
+        "1 teaspoon vanilla extract",
+        "\u00bd cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Brownies",
+    "url": "http://allrecipes.com/recipe/10728/brown-sugar-brownies/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-caipirinha.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-caipirinha.json
new file mode 100644
index 000000000..2942a69e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-caipirinha.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine lime wedges and brown sugar in a lowball cocktail glass; mash with a cocktail muddler to release lime juice. Top glass with ice. Pour in cachaca and stir."
+    ],
+    "ingredients": [
+        "1/2 lime, cut into wedges",
+        "1 teaspoon brown sugar",
+        "crushed ice",
+        "2 fluid ounces cachaca (Brazilian rum)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Caipirinha",
+    "url": "http://allrecipes.com/recipe/254904/brown-sugar-caipirinha/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cake.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cake.json
new file mode 100644
index 000000000..74a2ca291
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.",
+        "Cream the brown sugar and the butter. Add the eggs, and mix well.",
+        "Mix the baking soda and the sour cream, and add this to the creamed mixture.",
+        "Sift the flour with the baking powder and spices.  Add the flour mixture to the creamed mixture and stir in the raisins.  Pour batter into three 9 inch round greased and floured cake pans.",
+        "Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes tests done."
+    ],
+    "ingredients": [
+        "2 cups packed brown sugar",
+        "1 cup butter",
+        "3 tablespoons sour cream",
+        "1 teaspoon baking soda",
+        "3 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground nutmeg",
+        "1 teaspoon ground cinnamon",
+        "1 cup raisins",
+        "2 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Cake",
+    "url": "http://allrecipes.com/recipe/7313/brown-sugar-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-candy.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-candy.json
new file mode 100644
index 000000000..a54c7e182
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-candy.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Butter a 8 or 9 inch square baking dish.",
+        "In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.",
+        "Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator."
+    ],
+    "ingredients": [
+        "1 pound brown sugar",
+        "3/4 cup evaporated milk",
+        "2 tablespoons butter",
+        "1 teaspoon vanilla extract",
+        "1/2 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Candy",
+    "url": "http://allrecipes.com/recipe/77565/brown-sugar-candy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-caramel-latte.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-caramel-latte.json
new file mode 100644
index 000000000..c87bbf789
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-caramel-latte.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed half-and-half into coffee, and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon brown sugar",
+        "1/4 cup half-and-half",
+        "1 tablespoon caramel ice cream topping",
+        "3/4 cup hot, brewed coffee"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar-Caramel Latte",
+    "url": "http://allrecipes.com/recipe/139119/brown-sugar-caramel-latte/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chews.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chews.json
new file mode 100644
index 000000000..ebbd567ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chews.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch  baking pan.",
+        "In a medium bowl, stir together the egg, brown sugar and vanilla until just blended. Combine the flour, baking soda and salt, quickly stir into the egg mixture. Fold in the coconut and raisins, then spread the batter evenly into the prepared pan.",
+        "Bake for 18 to 20 minutes in the preheated oven, until bars are golden brown. Cool and cut into squares."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1 cup packed brown sugar",
+        "1 teaspoon vanilla extract",
+        "1/2 cup sifted all-purpose flour",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1/4 cup flaked coconut",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Chews",
+    "url": "http://allrecipes.com/recipe/17207/brown-sugar-chews/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chicken-brine.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chicken-brine.json
new file mode 100644
index 000000000..4e4e06e86
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chicken-brine.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup kosher salt",
+        "3/4 cup light brown sugar",
+        "2 tablespoons minced garlic",
+        "1 1/2 teaspoons ground cayenne pepper",
+        "1 gallon warm water",
+        "1/4 cup molasses",
+        "1/4 cup soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Chicken Brine",
+    "url": "http://allrecipes.com/recipe/254490/brown-sugar-chicken-brine/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chipotle-salmon-with-honey-berry-glaze-231282.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chipotle-salmon-with-honey-berry-glaze-231282.json
new file mode 100644
index 000000000..f31ab5028
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chipotle-salmon-with-honey-berry-glaze-231282.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce.",
+        "Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze.",
+        "Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce."
+    ],
+    "ingredients": [
+        "1 cup frozen blackberries, thawed",
+        "2 tablespoons honey",
+        "2 tablespoons (1/4 stick) butter, melted",
+        "1 teaspoon fresh lime juice",
+        "1 tablespoon golden brown sugar",
+        "1 tablespoon ground cumin",
+        "2 teaspoons salt",
+        "1 1/2 teaspoons chipotle powder, divided",
+        "4 6- to 8-ounce salmon fillets with skin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Pepper",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Blackberry",
+        "Lime",
+        "Salmon",
+        "Spice",
+        "Spring",
+        "Honey",
+        "Oregon"
+    ],
+    "title": "Brown Sugar-Chipotle Salmon with Honey-Berry Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-chipotle-salmon-with-honey-berry-glaze-231282"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chocolate-crackle-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chocolate-crackle-cookies.json
new file mode 100644
index 000000000..b78611aca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chocolate-crackle-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.",
+        "Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.",
+        "Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks."
+    ],
+    "ingredients": [
+        "1 cup semisweet chocolate chips",
+        "1 cup packed brown sugar",
+        "1/2 cup vegetable oil",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup chopped walnuts",
+        "1/2 cup sifted confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Chocolate Crackle Cookies",
+    "url": "http://allrecipes.com/recipe/11340/brown-sugar-chocolate-crackle-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chops.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chops.json
new file mode 100644
index 000000000..c0369b114
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-chops.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.",
+        "Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned."
+    ],
+    "ingredients": [
+        "6 pork chops",
+        "6 tablespoons brown sugar",
+        "6 tablespoons margarine",
+        "1 tablespoon soy sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Chops",
+    "url": "http://allrecipes.com/recipe/25260/brown-sugar-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cinnamon-baked-pears-and-prunes-1078.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cinnamon-baked-pears-and-prunes-1078.json
new file mode 100644
index 000000000..7d491d8e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cinnamon-baked-pears-and-prunes-1078.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Place 2 tablespoons butter in 8 x 8 x 2-inch glass baking dish. Place dish in oven until butter melts, about 3 minutes. Remove from oven. Arrange pears in dish.",
+        "Combine water and prunes in heavy small saucepan; bring to boil. Reduce heat; simmer until prunes are plump and liquid is reduced to 1/4 cup, about 8 minutes. Arrange prunes over pears. Drizzle with prune liquid. Sprinkle with brown sugar and cinnamon. Dot with 1 tablespoon butter. Bake until pears are tender, occasionally turning and basting with juices, about 35 minutes. Serve warm."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "4 medium-size ripe Bosc pears, peeled, quartered, cored",
+        "1 cup water",
+        "12 pitted prunes",
+        "2 tablespoons golden brown sugar",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Bake",
+        "Low Sodium",
+        "Prune",
+        "Pear",
+        "Fall",
+        "Healthy",
+        "Cinnamon",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brown Sugar-Cinnamon Baked Pears and Prunes",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-cinnamon-baked-pears-and-prunes-1078"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cinnamon-butter.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cinnamon-butter.json
new file mode 100644
index 000000000..d76a9f674
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cinnamon-butter.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/4 cup dark brown sugar",
+        "1/4 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar-Cinnamon Butter",
+    "url": "http://allrecipes.com/recipe/237629/brown-sugar-cinnamon-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cinnamon-panna-cotta-with-apple-cider-gelee-235927.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cinnamon-panna-cotta-with-apple-cider-gelee-235927.json
new file mode 100644
index 000000000..144e80d32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cinnamon-panna-cotta-with-apple-cider-gelee-235927.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Using tip of small paring knife, scrape vanilla seeds from pod into 5-quart saucepan. Add cream, brown sugar, and cinnamon sticks and bring to a simmer over moderate heat.",
+        "Remove from heat and let steep, uncovered, 20 minutes. Using slotted spoon, remove cinnamon sticks, then let cream cool to room temperature.",
+        "In small saucepan over moderate heat, place 1 cup cream mixture. Add 2 packages gelatin and whisk until dissolved, about 3 minutes. Whisk mixture into remaining cooled cream. Spoon mixture into 10 wine glasses, leaving a 3/4-inch space at top of each. Chill until firm, about 4 hours. (Can be prepared up to 1 day ahead. Refrigerate until ready to use.)",
+        "Meanwhile, in medium saucepan over moderate heat, heat 1 cup cider until hot, but not boiling. Remove from heat and add remaining package of gelatin, whisking until dissolved, about 2 minutes. In large bowl, stir together cider-gelatin mixture and remaining 1 1/2 cups cider. Cool to room temperature.",
+        "When custards are firm, spoon 4 tablespoons cider mixture into each wine glass. Return to refrigerator and chill until firm, about 1 hour."
+    ],
+    "ingredients": [
+        "1/4 fresh vanilla bean, split lengthwise",
+        "8 cups (2 quarts) heavy cream",
+        "1 cup packed, light brown sugar",
+        "2 whole cinnamon sticks",
+        "3 (1/4 ounce) envelopes powdered gelatin (about 3 scant tablespoons)",
+        "2 1/2 cups apple cider"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Thanksgiving",
+        "Apple",
+        "Fall",
+        "Chill",
+        "Cinnamon",
+        "Kidney Friendly",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Brown Sugar & Cinnamon Panna Cotta with Apple Cider Gel\u00e9e",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-cinnamon-panna-cotta-with-apple-cider-gelee-235927"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cookies-i.json
new file mode 100644
index 000000000..dda634024
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cookies-i.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large mixing bowl, cream the butter and brown sugar.  Beat in egg, heavy cream, and vanilla.",
+        "Slowly add in flour, baking powder and salt.  Mix until well blended.  If dough seems too dry, add in water, 1/2 teaspoon at a time.",
+        "Cover and refrigerate for 4 hours.",
+        "Preheat oven to 375 degrees F.",
+        "Roll out dough on a floured surface to a thickness of 1/8 of an inch.  Cut with cookie cutters and place 1 1/2 inches apart on cookie sheets.",
+        "Bake 8 to 10 minutes, until lightly colored."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1 pinch salt",
+        "1/2 cup butter, softened",
+        "1 egg",
+        "1 tablespoon heavy whipping cream",
+        "1 1/2 teaspoons vanilla extract",
+        "1/2 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Cookies I",
+    "url": "http://allrecipes.com/recipe/9653/brown-sugar-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cookies-ii.json
new file mode 100644
index 000000000..0a16b1c8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cookies-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly.  Stir in all purpose or unbleached flour, baking soda and salt.",
+        "Turn dough onto lightly floured board.  Shape dough into ball with lightly floured hands, pressing to make dough compact.  Cut dough in half.",
+        "Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board.  Roll dough onto plastic wrap:  wrap and twist ends tightly.   Dough can be refrigerated up to 1 month or frozen up to 3 months.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Cut roll into 1/4-inch slices.  (It is not necessary to thaw frozen dough before slicing.)  Place slices about 2 inches apart on ungreased baking sheet.  Bake 9 to 11 minutes.  Immediately remove cookies from baking sheet onto wire rack.",
+        "CHOCOLATE CHIP:  Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour.       OATMEAL-COCONUT:   Reduce flour to 2 3/4 cups.  Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour.     PEANUT BUTTER:  Add 1 cup creamy or chunky peanut butter with the shortening.    CHOCOLATE-NUT:  Add 1 cup chopped nuts and 1/2 cup cocoa with the flour.    FRUIT SLICES:  Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour."
+    ],
+    "ingredients": [
+        "2/3 cup shortening",
+        "2/3 cup butter, softened",
+        "1 cup white sugar",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "3 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Cookies II",
+    "url": "http://allrecipes.com/recipe/10705/brown-sugar-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cookies.json
new file mode 100644
index 000000000..8aa4681a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cookies.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.",
+        "Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.",
+        "Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.",
+        "Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 cups brown sugar",
+        "1/2 cup unsalted butter, softened",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "3/4 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/235517/brown-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cream-cheese-frosting.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cream-cheese-frosting.json
new file mode 100644
index 000000000..72aaf7676
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cream-cheese-frosting.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt butter and allow to cool.",
+        "In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.",
+        "Continue to beat until light and fluffy. Do not over mix, or it will collapse.",
+        "Spread immediately and store cake in refrigerator."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "2 tablespoons unsalted butter",
+        "2 tablespoons light brown sugar",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon almond extract",
+        "1 tablespoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Cream Cheese Frosting",
+    "url": "http://allrecipes.com/recipe/8319/brown-sugar-cream-cheese-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cured-turkey-with-wild-mushroom-shallot-gravy-4378.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cured-turkey-with-wild-mushroom-shallot-gravy-4378.json
new file mode 100644
index 000000000..9940f1902
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cured-turkey-with-wild-mushroom-shallot-gravy-4378.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.",
+        "Position rack in bottom third of oven and preheat to 300\u00b0F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.",
+        "Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180\u00b0F, about 1 hour 30 minutes longer.",
+        "Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy."
+    ],
+    "ingredients": [
+        "1 20-pound turkey",
+        "1/2 cup (packed) golden brown sugar",
+        "1/4 cup coarse salt",
+        "2 teaspoons onion powder",
+        "1 teaspoon garlic powder",
+        "1 teaspoon ground allspice",
+        "1 teaspoon ground cloves",
+        "1 teaspoon ground mace",
+        "2 large onions, quartered",
+        "2 cups canned low-salt chicken broth",
+        "Wild Mushroom-Shallot Gravy"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Onion",
+        "Poultry",
+        "turkey",
+        "Roast",
+        "Thanksgiving",
+        "Fall"
+    ],
+    "title": "Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-cured-turkey-with-wild-mushroom-shallot-gravy-4378"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cut-out-cookies-and-icing.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cut-out-cookies-and-icing.json
new file mode 100644
index 000000000..dcf5aee47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-cut-out-cookies-and-icing.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.",
+        "Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.",
+        "Bake in a preheated oven for 6 minutes. Cool on wire racks.",
+        "Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "2 cups brown sugar",
+        "1 teaspoon pure vanilla extract",
+        "5 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1/4 cup milk",
+        "Icing:",
+        "1 cup butter, very soft",
+        "1 teaspoon pure vanilla extract",
+        "confectioners' sugar",
+        "splash of milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Cut-Out Cookies and Icing",
+    "url": "http://allrecipes.com/recipe/80446/brown-sugar-cut-out-cookies-and-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-delight.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-delight.json
new file mode 100644
index 000000000..d247a7b82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-delight.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a saucepan, combine egg yolks, brown sugar and flour. Mix in the cream. Cook, stirring constantly, until thickened. Remove from heat and stir in butter. Pour into pre-baked pie shell.",
+        "In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.",
+        "Bake in preheated oven for 5 to 10 minutes, or until meringue starts to brown."
+    ],
+    "ingredients": [
+        "3 egg yolks",
+        "2 cups brown sugar",
+        "1/4 cup all-purpose flour",
+        "2 cups heavy cream",
+        "1/4 cup butter",
+        "3 egg whites",
+        "1/8 cup white sugar",
+        "1 (9 inch) pie shell, baked"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Delight",
+    "url": "http://allrecipes.com/recipe/22785/brown-sugar-delight/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-drops.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-drops.json
new file mode 100644
index 000000000..81f91c65b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-drops.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs one at a time then stir in the buttermilk. Combine the flour, baking soda and salt; stir into the buttermilk mixture until well blended. Cover dough and chill for at least one hour.",
+        "Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Drop dough by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven, until almost no imprint remains when touched with your finger. Remove from cookie sheets immediately to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "2 cups packed brown sugar",
+        "2 eggs",
+        "1/2 cup buttermilk",
+        "3 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Drops",
+    "url": "http://allrecipes.com/recipe/19288/brown-sugar-drops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-frosting.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-frosting.json
new file mode 100644
index 000000000..f132cc9d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-frosting.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Cook all ingredients except confectioner's sugar in iron skillet until smooth.  Remove and add  sugar.   Spoon/drizzle over cookies.  Frosting will harden when cool!"
+    ],
+    "ingredients": [
+        "1/2 cup packed dark brown sugar",
+        "1 tablespoon white corn syrup",
+        "2 tablespoons water",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Frosting",
+    "url": "http://allrecipes.com/recipe/10009/brown-sugar-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-fudge.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-fudge.json
new file mode 100644
index 000000000..4a9108929
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-fudge.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Grease an 8x8-inch pan.",
+        "Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares."
+    ],
+    "ingredients": [
+        "3 cups brown sugar",
+        "3/4 cup evaporated milk",
+        "1 cup butter",
+        "2 cups confectioners' sugar",
+        "1 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Fudge",
+    "url": "http://allrecipes.com/recipe/228784/brown-sugar-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-ginger-ice-cream-102904.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-ginger-ice-cream-102904.json
new file mode 100644
index 000000000..ef5ee52e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-ginger-ice-cream-102904.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4 hours or overnight.",
+        "Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)"
+    ],
+    "ingredients": [
+        "4 large egg yolks",
+        "6 tablespoons (packed) dark brown sugar",
+        "2 tablespoons sugar",
+        "Pinch of salt",
+        "1 1/4 cups whipping cream",
+        "1 cup whole milk",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon ground ginger"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Ice Cream Machine",
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Freeze/Chill",
+        "Frozen Dessert",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brown Sugar-Ginger Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-ginger-ice-cream-102904"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-glazed-pork-chops.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-glazed-pork-chops.json
new file mode 100644
index 000000000..9946afaab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-glazed-pork-chops.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.",
+        "Bake in the preheated oven for about 30 minutes or until internal temperature of the pork has reached 145 degrees F (63 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!"
+    ],
+    "ingredients": [
+        "1/2 cup chopped celery",
+        "1/2 cup chopped onion",
+        "1/2 tablespoon butter",
+        "15 slices day-old bread, torn into small pieces",
+        "1/2 tablespoon Greek-style seasoning",
+        "1 (14 ounce) can chicken broth",
+        "6 pork chops",
+        "1 cup packed brown sugar",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Glazed Pork Chops",
+    "url": "http://allrecipes.com/recipe/14796/brown-sugar-glazed-pork-chops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-ham-and-potato-skillet.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-ham-and-potato-skillet.json
new file mode 100644
index 000000000..557cd013b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-ham-and-potato-skillet.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Melt butter in a large skillet over medium heat; add ham and brown sugar. Cook and stir ham until browned, about 5 minutes. Remove ham with a slotted spoon to a plate, reserving drippings in the skillet.",
+        "Stir cream of mushroom soup, evaporated milk, water, onion, salt, and pepper into the reserved drippings in the skillet; add potato slices and carrot pieces. Place a cover on the skillet, reduce heat to low, and cook mixture at a simmer until potatoes and carrot are tender, about 35 minutes. Return ham to skillet and continue cooking until ham is hot, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 pound cooked ham, cut into strips",
+        "1 tablespoon brown sugar",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "2/3 cup evaporated milk",
+        "1/3 cup water",
+        "1/4 cup chopped onion",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "3 cups thinly sliced potatoes",
+        "1 cup bite-size carrot pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Ham and Potato Skillet",
+    "url": "http://allrecipes.com/recipe/231705/brown-sugar-ham-and-potato-skillet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-ham-steak.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-ham-steak.json
new file mode 100644
index 000000000..79074119e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-ham-steak.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Cook ham steak in a large skillet over medium heat until browned, 3 to 4 minutes per side. Drain and remove ham.",
+        "Heat butter in the same skillet until melted; stir in brown sugar. Return ham to skillet and cook over medium-low heat until heated through and brown sugar is dissolved, turning steak often, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 (8 ounce) bone-in fully cooked ham steak",
+        "5 tablespoons butter, cubed",
+        "5 tablespoons brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Ham Steak",
+    "url": "http://allrecipes.com/recipe/236432/brown-sugar-ham-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-instant-oatmeal-muffins.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-instant-oatmeal-muffins.json
new file mode 100644
index 000000000..6540f91a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-instant-oatmeal-muffins.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat  oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.",
+        "Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.",
+        "Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.",
+        "Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "Streusel Topping:",
+        "3 tablespoons all-purpose flour",
+        "3 tablespoons brown sugar",
+        "1/4 teaspoon ground cinnamon",
+        "2 tablespoons butter",
+        "Muffins:",
+        "1 3/4 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "2 packets instant maple and brown sugar oatmeal",
+        "1 egg, beaten",
+        "1 cup milk",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Instant Oatmeal Muffins",
+    "url": "http://allrecipes.com/recipe/101695/brown-sugar-instant-oatmeal-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-meatloaf-with-ketchup-gla.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-meatloaf-with-ketchup-gla.json
new file mode 100644
index 000000000..e8addecf0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-meatloaf-with-ketchup-gla.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.",
+        "Stir ketchup, brown sugar, salt, and chili powder together in a bowl until smooth. Spread a small amount of the ketchup mixture into the bottom of the prepared loaf pan.",
+        "Mix ground beef, croutons, onion, eggs, milk, and black pepper together in a large bowl; shape into a loaf and put into prepared pan. Spread remaining ketchup mixture over the loaf.",
+        "Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 cup ketchup",
+        "1/2 cup packed brown sugar",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon chili powder",
+        "1 1/2 pounds lean ground beef",
+        "1 1/2 cups croutons, crushed",
+        "1 small onion, chopped",
+        "2 eggs",
+        "1/4 cup milk",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Meatloaf with Ketchup Glaze",
+    "url": "http://allrecipes.com/recipe/238904/brown-sugar-meatloaf-with-ketchup-gla/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-meatloaf.json
new file mode 100644
index 000000000..1395e51c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-meatloaf.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.",
+        "Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.",
+        "In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.",
+        "Bake in preheated oven for 1 hour or until juices are clear."
+    ],
+    "ingredients": [
+        "1/2 cup packed brown sugar",
+        "1/2 cup ketchup",
+        "1 1/2 pounds lean ground beef",
+        "3/4 cup milk",
+        "2 eggs",
+        "1 1/2 teaspoons salt",
+        "1/4 teaspoon ground black pepper",
+        "1 small onion, chopped",
+        "1/4 teaspoon ground ginger",
+        "3/4 cup finely crushed saltine cracker crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Meatloaf",
+    "url": "http://allrecipes.com/recipe/25203/brown-sugar-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-n-bacon-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-n-bacon-green-beans.json
new file mode 100644
index 000000000..f3451cb92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-n-bacon-green-beans.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon drippings. Crumble bacon.",
+        "Bring water to a boil in a skillet. Add brown sugar, vegetable seasoning, and bacon drippings to water; cook and stir until brown sugar is dissolved, about 2 minutes. Add green beans and bacon to brown sugar mixture; season with salt. Reduce heat and simmer until green beans reach desired tenderness, about 10 minutes."
+    ],
+    "ingredients": [
+        "6 slices bacon, or more to taste",
+        "1/2 cup water",
+        "1/4 cup brown sugar, or more to taste",
+        "1 teaspoon vegetable seasoning salt (such as McCormick\u00ae Vegetable Supreme\u00ae Seasoning)",
+        "2 pounds fresh green beans, trimmed and halved",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar n' Bacon Green Beans",
+    "url": "http://allrecipes.com/recipe/240311/brown-sugar-n-bacon-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-oatmeal-cookies.json
new file mode 100644
index 000000000..04ea2dfc9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-oatmeal-cookies.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.",
+        "Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.",
+        "Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!",
+        "Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving."
+    ],
+    "ingredients": [
+        "2 cups packed dark brown sugar",
+        "1 cup (2 sticks) salted butter, softened",
+        "2 teaspoons vanilla extract",
+        "2 eggs",
+        "1 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "3 cups old-fashioned oats"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Oatmeal Cookie",
+        "Cookie",
+        "Oatmeal Recipes",
+        "Baking",
+        "Dessert",
+        "Sugar Cookie",
+        "Grain Recipes",
+        "Oats"
+    ],
+    "title": "Brown Sugar Oatmeal Cookies",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/brown-sugar-oatmeal-cookies"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-peaches-106855.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-peaches-106855.json
new file mode 100644
index 000000000..9a69899c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-peaches-106855.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours."
+    ],
+    "ingredients": [
+        "3 pounds fresh peaches, peeled, pitted, sliced lengthwise, slices cut crosswise in half",
+        "1/2 cup (packed) golden brown sugar",
+        "2 tablespoons fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Dessert",
+        "No-Cook",
+        "Peach",
+        "Summer",
+        "Vegan"
+    ],
+    "title": "Brown Sugar Peaches",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-peaches-106855"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pecan-brittle.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pecan-brittle.json
new file mode 100644
index 000000000..cdd2368c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pecan-brittle.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.",
+        "Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/4 cup brown sugar",
+        "1 teaspoon ground cinnamon, or more to taste",
+        "1 teaspoon vanilla extract",
+        "1 cup crushed pecans, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Pecan Brittle",
+    "url": "http://allrecipes.com/recipe/235304/brown-sugar-pecan-brittle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pecan-refrigerator-cookie.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pecan-refrigerator-cookie.json
new file mode 100644
index 000000000..2610d36a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pecan-refrigerator-cookie.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.",
+        "Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.",
+        "Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.",
+        "Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "1/2 cup butter",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "2 cups flour",
+        "2 teaspoons baking powder",
+        "1 pinch salt",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Pecan Refrigerator Cookies",
+    "url": "http://allrecipes.com/recipe/216782/brown-sugar-pecan-refrigerator-cookie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pie-i.json
new file mode 100644
index 000000000..1f6c310bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pie-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.",
+        "Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes."
+    ],
+    "ingredients": [
+        "6 tablespoons all-purpose flour",
+        "2 cups packed brown sugar",
+        "1 1/2 cups evaporated milk",
+        "4 tablespoons butter",
+        "1/2 teaspoon salt",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Pie I",
+    "url": "http://allrecipes.com/recipe/12649/brown-sugar-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pie-ii.json
new file mode 100644
index 000000000..8e37d68b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pie-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C.)",
+        "In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.",
+        "Bake in the preheated oven for 35 to 40 minutes, or until filling is set."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "1/2 cup white sugar",
+        "1 teaspoon all-purpose flour",
+        "2 eggs",
+        "2 tablespoons milk",
+        "1 teaspoon vanilla extract",
+        "1/2 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Pie II",
+    "url": "http://allrecipes.com/recipe/23654/brown-sugar-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pound-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pound-cake-i.json
new file mode 100644
index 000000000..6149b14a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pound-cake-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.",
+        "In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely."
+    ],
+    "ingredients": [
+        "2 cups light brown sugar",
+        "1 cup white sugar",
+        "1 1/2 cups butter",
+        "5 eggs",
+        "1 teaspoon vanilla extract",
+        "1 cup milk",
+        "3 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Pound Cake I",
+    "url": "http://allrecipes.com/recipe/25973/brown-sugar-pound-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pound-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pound-cake-ii.json
new file mode 100644
index 000000000..6e08e76c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-pound-cake-ii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.",
+        "In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.",
+        "To make Brown Sugar Frosting:  In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "2 cups packed brown sugar",
+        "5 eggs",
+        "2 teaspoons maple flavored extract",
+        "1 cup evaporated milk",
+        "3 cups all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup butter",
+        "1/2 cup packed brown sugar",
+        "1 1/2 cups sifted confectioners' sugar",
+        "2 tablespoons milk",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Pound Cake II",
+    "url": "http://allrecipes.com/recipe/25974/brown-sugar-pound-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-sauce.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-sauce.json
new file mode 100644
index 000000000..64a7fe948
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.",
+        "Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.",
+        "Stir in  boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened.  Add vanilla extract and stir until well blended. Serve hot."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 cup packed brown sugar",
+        "1 cup boiling water",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Sauce",
+    "url": "http://allrecipes.com/recipe/9421/brown-sugar-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-shortbread-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-shortbread-cookies.json
new file mode 100644
index 000000000..c55074390
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-shortbread-cookies.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In large mixer bowl, beat margarine and sugar until creamy.  Add vanilla; then gradually beat in flour, blending thoroughly.",
+        "Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.",
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "On lightly floured board, roll out dough to 1/4\" thick.  Cut, place on lightly greased sheets.  Bake 35-40 minutes or until firm to the touch (press very lightly to test).  Transfer to racks and let cool.  Store in an airtight container."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 1/4 cups packed brown sugar",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Shortbread Cookies",
+    "url": "http://allrecipes.com/recipe/10196/brown-sugar-shortbread-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-shortbread.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-shortbread.json
new file mode 100644
index 000000000..f0e1e6330
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-shortbread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cream butter, Diamond Crystal(R) Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.",
+        "Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.",
+        "Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.",
+        "Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal(R) Coarse Sea Salt.",
+        "Bake until very lightly browned and firm to the touch, about 8 to 10 minutes."
+    ],
+    "ingredients": [
+        "8 ounces unsalted butter at room temperature",
+        "1/2 teaspoon Diamond Crystal\u00ae Kosher Salt",
+        "3 1/2 ounces dark brown sugar",
+        "8 ounces all-purpose flour",
+        "Demerara, turbinado, or other coarse sugar, as needed",
+        "Diamond Crystal\u00ae Coarse Sea Salt, as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Shortbread",
+    "url": "http://allrecipes.com/recipe/239033/brown-sugar-shortbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-smokies.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-smokies.json
new file mode 100644
index 000000000..12d1e2938
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-smokies.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.",
+        "Bake until bacon is crisp and the brown sugar melted."
+    ],
+    "ingredients": [
+        "1 pound bacon",
+        "1 (16 ounce) package little smokie sausages",
+        "1 cup brown sugar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Smokies",
+    "url": "http://allrecipes.com/recipe/14939/brown-sugar-smokies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-sour-cream-101064.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-sour-cream-101064.json
new file mode 100644
index 000000000..f5379e407
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-sour-cream-101064.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a small bowl stir together all ingredients until smooth. Sour cream keeps, covered and chilled, 1 week."
+    ],
+    "ingredients": [
+        "1 1/2 cups sour cream",
+        "3 tablespoons packed dark brown sugar",
+        "3/4 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Dairy",
+        "No-Cook",
+        "Quick & Easy",
+        "Sour Cream",
+        "Gourmet"
+    ],
+    "title": "Brown Sugar Sour Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-sour-cream-101064"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-spice-cake-with-cream-and-caramelized-apples-233995.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-spice-cake-with-cream-and-caramelized-apples-233995.json
new file mode 100644
index 000000000..8ab4e4415
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-spice-cake-with-cream-and-caramelized-apples-233995.json
@@ -0,0 +1,64 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 350\u00b0F. Lightly butter and flour cake pan, knocking out excess flour.",
+        "Peel and core apples, then cut into 1/2-inch-thick wedges.",
+        "Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off liquid, about 10 minutes. Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more.",
+        "Pour syrup from skillet into a small heatproof bowl, then saut\u00e9 apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes.",
+        "Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.",
+        "Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated.",
+        "Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes.",
+        "Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks.",
+        "Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream."
+    ],
+    "ingredients": [
+        "8 Gala apples (3 1/2 pounds)",
+        "3/4 stick (6 tablespoons) unsalted butter, softened",
+        "3/4 cup packed light brown sugar",
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon freshly grated nutmeg",
+        "1/8 teaspoon ground cloves",
+        "1 stick (1/2 cup) unsalted butter, softened",
+        "1/3 cup packed light brown sugar",
+        "1 large egg",
+        "1/2 cup dark amber or Grade B maple syrup",
+        "1/2 cup sour cream",
+        "1 teaspoon vanilla",
+        "1 1/4 cups chilled heavy cream",
+        "1/2 cup sour cream",
+        "2 tablespoons sugar",
+        "Special equipment: an 8-inch square nonstick cake pan (2 inches deep)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Fruit",
+        "Breakfast",
+        "Dessert",
+        "Bake",
+        "Stew",
+        "Christmas",
+        "Thanksgiving",
+        "Apple",
+        "Vanilla",
+        "Fall",
+        "Winter",
+        "Sour Cream",
+        "Maple Syrup",
+        "Simmer",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brown-Sugar Spice Cake with Cream and Caramelized Apples",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-sugar-spice-cake-with-cream-and-caramelized-apples-233995"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-spice-chex-party-mix.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-spice-chex-party-mix.json
new file mode 100644
index 000000000..ac586cc99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-spice-chex-party-mix.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In large microwavable bowl, measure cereal and nuts; set aside.",
+        "In 2-cup microwavable measuring cup, microwave butter on High 30 seconds; stir and microwave 30 seconds longer or until butter is melted; stir in brown sugar, corn syrup, and spices. Heat until boiling, about 30 seconds. Pour over cereal mixture, stirring until evenly coated.",
+        "Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Cool 5 minutes, stir in cranberries. Spread on waxed paper to cool. Store in airtight container."
+    ],
+    "ingredients": [
+        "6 cups Vanilla Chex\u2122 cereal",
+        "1/2 cup whole roasted almonds",
+        "1/2 cup whole roasted cashews",
+        "2 tablespoons butter or margarine",
+        "1/4 cup packed brown sugar",
+        "2 tablespoons dark corn syrup",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon ground ginger",
+        "1/2 cup gluten-free yogurt-covered cranberries or yogurt-covered raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Spice Chex\u2122 Party Mix",
+    "url": "http://allrecipes.com/recipe/239989/brown-sugar-spice-chex-party-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-sugar-spiced-shortbread.json b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-spiced-shortbread.json
new file mode 100644
index 000000000..4fbe16699
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-sugar-spiced-shortbread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C).",
+        "In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.",
+        "Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "3 tablespoons brown sugar",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brown Sugar Spiced Shortbread",
+    "url": "http://allrecipes.com/recipe/75535/brown-sugar-spiced-shortbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brown-veal-stock-100593.json b/serverless-fleets/data/input/inferencing/recipes/brown-veal-stock-100593.json
new file mode 100644
index 000000000..7a0d3332f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brown-veal-stock-100593.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F and lightly oil 2 large shallow roasting pans.",
+        "Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pans arrange bones and meat in one layer and roast in upper and lower thirds of oven, switching pans halfway through roasting, until bones are golden brown, 30 to 45 minutes.",
+        "Into a 14-quart stockpot put bones, meat, and 8 quarts water. (Alternatively, divide bones, meat, and 8 quarts water between two 7- to 8-quart kettles.) Discard fat from roasting pans. Immediately add 1/2 cup water to each pan, scraping up brown bits, and add to stockpot or kettles. Bring liquid to a tremble, about 190\u00b0F., and cook at 190\u00b0F. (skim froth frequently during first hour of cooking) 12 to 14 hours.",
+        "While stock is cooking, separately cut carrots, onions, and white and pale green parts of leeks into 1-inch pieces. In a bowl of cold water wash leeks well and lift from water into a colander to drain. In an oiled large shallow roasting pan arrange carrots, onions, and leeks in one layer and roast in middle of oven until golden brown, 20 to 30 minutes. Cool vegetables and chill, covered.",
+        "Add roasted vegetables and remaining ingredients to stock during last 2 hours of cooking.",
+        "Pour stock in batches through a large fine sieve into an 8-quart kettle and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 2 quarts, about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months."
+    ],
+    "ingredients": [
+        "10 pounds meaty veal bones",
+        "8 quarts plus 1 cup water",
+        "1 pound carrots",
+        "1 pound onions",
+        "4 large leeks",
+        "4 fresh thyme sprigs (optional)",
+        "4 large fresh flat-leafed parsley sprigs (optional)",
+        "2 Turkish bay leaves or 1/2 California bay leaf",
+        "1 tablespoon black peppercorns (optional)",
+        "1 tablespoon tomato paste (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sauce",
+        "Onion",
+        "Roast",
+        "Veal",
+        "Leek",
+        "Carrot",
+        "Thyme",
+        "Parsley",
+        "Gourmet"
+    ],
+    "title": "Brown Veal Stock",
+    "url": "http://www.epicurious.com/recipes/food/views/brown-veal-stock-100593"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/browned-brussels-sprouts-with-orange.json b/serverless-fleets/data/input/inferencing/recipes/browned-brussels-sprouts-with-orange.json
new file mode 100644
index 000000000..7983da216
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/browned-brussels-sprouts-with-orange.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.",
+        "Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 tablespoon walnut oil",
+        "2 pounds Brussels sprouts, trimmed and cut in half",
+        "1 orange, zested and juiced",
+        "1/4 cup chopped walnuts",
+        "salt to taste",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Browned Brussels Sprouts with Orange and Walnuts",
+    "url": "http://allrecipes.com/recipe/132070/browned-brussels-sprouts-with-orange/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/browned-butter-and-mizithra-cheese-pa.json b/serverless-fleets/data/input/inferencing/recipes/browned-butter-and-mizithra-cheese-pa.json
new file mode 100644
index 000000000..a89e0f78a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/browned-butter-and-mizithra-cheese-pa.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.",
+        "Spray a grill pan lightly with cooking spray; heat over medium heat. Sprinkle seasoned salt on both sides of chicken and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool slightly.",
+        "Melt butter in a small saucepan over medium heat; bring to a low simmer and cook until butter has a caramel fragrance and is almost done foaming, 5 to 10 minutes.",
+        "Combine linguine, chicken, spinach, basil, and thyme in a large bowl. Pour browned butter on top. Toss well to combine. Add Mizithra cheese and pine nuts; toss again. Garnish with freshly ground black pepper."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package linguine pasta",
+        "cooking spray",
+        "1 teaspoon seasoned salt, or to taste",
+        "3 skinless, boneless chicken breasts",
+        "1/4 cup butter",
+        "1 cup chopped fresh spinach",
+        "1/4 cup chopped fresh basil",
+        "3 sprigs fresh thyme, leaves removed",
+        "1/2 cup grated Mizithra cheese",
+        "1/4 cup pine nuts",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Browned Butter and Mizithra Cheese Pasta with Chicken, Spinach and Herbs",
+    "url": "http://allrecipes.com/recipe/245782/browned-butter-and-mizithra-cheese-pa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/browned-butter-apple-pie-dip.json b/serverless-fleets/data/input/inferencing/recipes/browned-butter-apple-pie-dip.json
new file mode 100644
index 000000000..5d43f6d55
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/browned-butter-apple-pie-dip.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Melt 2 tablespoons butter in skillet over medium heat. Saute apples until medium-firm, 2 to 3 minutes. Add 1/4 cup white sugar and pinch of salt. Cook until apples begin to brown, 3 to 5 minutes longer. Remove apples from the skillet and allow to cool. Wipe out skillet with a paper towel.",
+        "Place 1/2 cup of butter in skillet over medium heat. Constantly swirl the butter in the pan, watching carefully so butter does not burn. The butter is \"browned\" when it is a tan color and smells nutty. This can take 3 to 10 minutes. When butter is ready, promptly pour it into a bowl to prevent it from burning.",
+        "Add 1/2 cup white sugar to the apples and stir until sugar is well incorporated.",
+        "In a mixing bowl, combine browned butter, powdered sugar, cream cheese, vanilla, nutmeg and cinnamon until well combined. Add apple mixture and stir until well-blended.",
+        "Unroll the pie crust on a silicone mat. Using a small cookie cutter, press out the pie crust \"chips.\" Lift the pie crust up, leaving the \"chips\" on the mat. Place the mat on a baking sheet. The remaining dough may be rolled out to 1/4\" thick and the process repeated to use up all the dough and make more \"chips\" using separate silicone mats (or parchment).",
+        "Bake in preheated oven, bake 6-7 minutes, watching carefully to ensure the chips to not burn. Allow the chips to cool. Place on serving plate.",
+        "Spoon the dip into a serving bowl; serve with chips for dipping."
+    ],
+    "ingredients": [
+        "2 tablespoons LAND O LAKES\u00ae Butter",
+        "2 apples - peeled, cored and diced",
+        "1/4 cup white sugar, divided",
+        "1 pinch salt",
+        "Browned Butter:",
+        "1/2 cup LAND O LAKES\u00ae Butter",
+        "Dip:",
+        "1/2 cup white sugar",
+        "3/4 cup powdered sugar",
+        "1 (8 ounce) package cream cheese, softened",
+        "2 teaspoons vanilla extract",
+        "1/2 teaspoon ground nutmeg",
+        "3/4 teaspoon ground cinnamon",
+        "Chips:",
+        "1 (15 ounce) package pie dough for a double-crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Browned Butter Apple Pie Dip",
+    "url": "http://allrecipes.com/recipe/247254/browned-butter-apple-pie-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/browned-butter-apple-tart.json b/serverless-fleets/data/input/inferencing/recipes/browned-butter-apple-tart.json
new file mode 100644
index 000000000..66d5b66c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/browned-butter-apple-tart.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over-blend.",
+        "In a small bowl, combine cold water, vinegar and ice. One tablespoon at a time, add the ice water mixture to the flour and butter, mixing between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not sticky or crumbly. Shape into a disk. Wrap the disk in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.",
+        "Preheat oven to 425 degrees F. In a small skillet over a low heat, add the butter slowly and melt until it is lightly brown and nutty. Take off the heat and add the scraped vanilla to the browned butter.",
+        "On a lightly floured surface, roll the dough into a 12x12-inch square. Place the crust on a rimmed baking sheet lined with Reynolds Wrap(R) Aluminum Foil.",
+        "Arrange the apple slices onto the prepared crust in rows, fanning slightly as you go. Make sure to leave a 1-inch border around the edges. Brush with the vanilla-infused browned butter. Sprinkle with the brown sugar. Fold up the edges of the tart over the sides of the apples, pressing down. Brush the sides of the tart with the egg wash. Refrigerate the tart for 30 minutes.",
+        "Bake in the preheated oven for 15 minutes at 425 degrees F. Rotate, decrease the oven temperature to 375 degrees F and bake for another 30 minutes or until the pastry is golden brown around the edges. Slice into 4 generous slices and serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2822146.jpg",
+    "ingredients": [
+        "Crust:",
+        "1 1/4 cups all-purpose flour",
+        "1/2 teaspoon kosher salt",
+        "1/2 cup chilled unsalted butter, cut into cubes",
+        "1/2 cup cold water",
+        "1 tablespoon apple cider vinegar",
+        "1/2 cup ice cubes",
+        "Reynolds Wrap\u00ae Aluminum Foil",
+        "Filling:",
+        "2 tablespoons unsalted butter",
+        "1/2 vanilla bean, split lengthwise and seeds scraped",
+        "2 medium apples, sliced 1/8-inch thick",
+        "1 tablespoon dark brown sugar",
+        "1 egg, slightly beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Browned Butter Apple Tart",
+    "url": "http://allrecipes.com/recipe/245228/browned-butter-apple-tart/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/browned-butter-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/browned-butter-banana-bread.json
new file mode 100644
index 000000000..a5b6d85ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/browned-butter-banana-bread.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.",
+        "Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.",
+        "Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "3 very ripe bananas",
+        "1/4 cup brown sugar",
+        "1/4 cup white sugar",
+        "1 egg",
+        "1 tablespoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1 1/2 teaspoons baking soda",
+        "1 teaspoon ground cinnamon (optional)",
+        "1/2 teaspoon ground nutmeg (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Browned Butter Banana Bread",
+    "url": "http://allrecipes.com/recipe/242314/browned-butter-banana-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/browned-butter-frosting.json b/serverless-fleets/data/input/inferencing/recipes/browned-butter-frosting.json
new file mode 100644
index 000000000..3dec1ef6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/browned-butter-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt butter in a saucepan over medium-low heat and cook, stirring constantly, until butter turns golden brown, 5 to 10 minutes.",
+        "Beat confectioners' sugar, browned butter, milk, and vanilla together in a bowl until a frosting consistency is reached, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "7 cups confectioners' sugar, or more as needed",
+        "1/2 cup milk, or more as needed",
+        "1 tablespoon vanilla"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Browned Butter Frosting",
+    "url": "http://allrecipes.com/recipe/234735/browned-butter-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/browned-butter-icing.json b/serverless-fleets/data/input/inferencing/recipes/browned-butter-icing.json
new file mode 100644
index 000000000..d0166cedf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/browned-butter-icing.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat the butter in a saucepan over low heat until golden brown, about 15 minutes.  Remove from heat and stir in the confectioners' sugar, cream, and vanilla extract. Add water, mixing vigorously until smooth."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 cups confectioners' sugar",
+        "2 tablespoons heavy cream",
+        "1 1/2 teaspoons vanilla extract",
+        "2 tablespoons hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Browned Butter Icing",
+    "url": "http://allrecipes.com/recipe/219680/browned-butter-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/browned-butter-vegetables-with-almond.json b/serverless-fleets/data/input/inferencing/recipes/browned-butter-vegetables-with-almond.json
new file mode 100644
index 000000000..eabe4e274
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/browned-butter-vegetables-with-almond.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 teaspoon garlic salt",
+        "1 teaspoon garlic pepper",
+        "2 tablespoons sliced almonds",
+        "2 tablespoons white wine",
+        "1 medium onion, chopped",
+        "1 medium red bell pepper, chopped",
+        "2 cups chopped broccoli",
+        "2 cups chopped cauliflower"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Browned Butter Vegetables with Almonds",
+    "url": "http://allrecipes.com/recipe/63336/browned-butter-vegetables-with-almond/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/browned-onion-and-corn-pilaf-10388.json b/serverless-fleets/data/input/inferencing/recipes/browned-onion-and-corn-pilaf-10388.json
new file mode 100644
index 000000000..bfc4d3c99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/browned-onion-and-corn-pilaf-10388.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In a heavy saucepan cook the onion and the corn in the butter over moderately high heat, stirring, until the vegetables are browned. Add the rice, stir the mixture until the rice is coated with the butter, and stir in 1 cup water and the salt. Bring the liquid to a boil, stirring, and cook the pilaf, covered, over low heat for 25 to 30 minutes, or until the liquid is absorbed."
+    ],
+    "ingredients": [
+        "1/2 cup chopped onion",
+        "1/2 cup corn kernels, thawed if frozen",
+        "1 tablespoon unsalted butter",
+        "1/2 cup unconverted long-grain rice",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Rice",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Corn",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Browned Onion and Corn Pilaf",
+    "url": "http://www.epicurious.com/recipes/food/views/browned-onion-and-corn-pilaf-10388"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-batter-cupcake-the-second.json b/serverless-fleets/data/input/inferencing/recipes/brownie-batter-cupcake-the-second.json
new file mode 100644
index 000000000..53d23f8c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-batter-cupcake-the-second.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.",
+        "Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.",
+        "Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.",
+        "Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.",
+        "Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 (19.5 ounce) package brownie mix",
+        "2 eggs",
+        "1/2 cup canola oil",
+        "1/4 cup water",
+        "1 (18.25 ounce) package white cake mix",
+        "2 tablespoons canola oil",
+        "1 1/3 cups water",
+        "3 egg whites"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Batter + Cupcake = The SECOND BEST Cupcake.  Ever",
+    "url": "http://allrecipes.com/recipe/202013/brownie-batter-cupcake-the-second/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-batter-dip-aka-chocolate-hum.json b/serverless-fleets/data/input/inferencing/recipes/brownie-batter-dip-aka-chocolate-hum.json
new file mode 100644
index 000000000..e9d841d74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-batter-dip-aka-chocolate-hum.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine chickpeas, cocoa powder, sugar, olive oil, peanut butter, vanilla extract, and salt in a food processor; blend, scraping down sides as needed, until smooth. Begin adding water while processor is running and blend until desired consistency is reached."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained",
+        "1/2 cup unsweetened dark cocoa powder",
+        "1/2 cup white sugar",
+        "3 tablespoons olive oil",
+        "3 tablespoons creamy natural peanut butter",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon salt",
+        "3 tablespoons water, or more if needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Batter Dip (aka Chocolate Hummus)",
+    "url": "http://allrecipes.com/recipe/255533/brownie-batter-dip-aka-chocolate-hum/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-biscotti.json b/serverless-fleets/data/input/inferencing/recipes/brownie-biscotti.json
new file mode 100644
index 000000000..36f9d3cc7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-biscotti.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.",
+        "In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.",
+        "Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart.  Brush with mixture of water and yolk.",
+        "Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.",
+        "Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container."
+    ],
+    "ingredients": [
+        "1/3 cup butter, softened",
+        "2/3 cup white sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 3/4 cups all-purpose flour",
+        "1/3 cup unsweetened cocoa powder",
+        "2 teaspoons baking powder",
+        "1/2 cup miniature semisweet chocolate chips",
+        "1/4 cup chopped walnuts",
+        "1 egg yolk, beaten",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Biscotti",
+    "url": "http://allrecipes.com/recipe/10595/brownie-biscotti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-blasted-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brownie-blasted-cookies.json
new file mode 100644
index 000000000..e706cd0ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-blasted-cookies.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Add egg and vanilla extract and beat until smooth.",
+        "Mix flour, salt, and baking soda together in a separate bowl; add to butter mixture and blend until just incorporated into a dough.",
+        "Beat brownie mix, milk, water, and vegetable oil together in a separate bowl; add to dough and stir gently to keep the two batters distinct but somewhat evenly mixed.",
+        "Drop dough onto ungreased baking sheets by heaping tablespoonful.",
+        "Bake in preheated oven until set in the middle and crackling on top, 10 to 12 minutes. Cool cookies on sheets for 5 minutes before moving to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "3/4 cup brown sugar",
+        "1/2 cup white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "2 1/4 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 (20 ounce) package brownie mix (such as Hershey\u00ae Triple Chocolate Chunk)",
+        "2 tablespoons milk",
+        "1 tablespoon water",
+        "1 1/2 teaspoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie-Blasted Cookies",
+    "url": "http://allrecipes.com/recipe/241861/brownie-blasted-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-bread.json b/serverless-fleets/data/input/inferencing/recipes/brownie-bread.json
new file mode 100644
index 000000000..ff5b2a734
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small bowl, dissolve cocoa powder in boiling water.",
+        "In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.",
+        "Place cocoa mixture, yeast mixture, bread flour,  remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start."
+    ],
+    "ingredients": [
+        "1/2 cup unsweetened cocoa powder",
+        "1/2 cup boiling water",
+        "2 1/2 teaspoons active dry yeast",
+        "2 teaspoons white sugar",
+        "1/2 cup warm water (110 degrees F/45 degrees C)",
+        "3 cups bread flour",
+        "2/3 cup white sugar",
+        "1 teaspoon salt",
+        "2 tablespoons vegetable oil",
+        "1 egg",
+        "1 egg yolk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Bread",
+    "url": "http://allrecipes.com/recipe/24841/brownie-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-brittle.json b/serverless-fleets/data/input/inferencing/recipes/brownie-brittle.json
new file mode 100644
index 000000000..eb3abc6d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-brittle.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.",
+        "In a large bowl beat together the brownie mix with the melted butter, egg white and 1/3 cup water until well combined. Use a rubber spatula to fold in the chocolate chunks and crushed candies.",
+        "Pour the batter onto the prepared baking sheet and use an offset spatula to spread into an even 1/4-inch-thick layer. Scatter over the pretzel twists and gently press into the top. Sprinkle with the sea salt.",
+        "Bake until crisp looking and mostly dry, 30 to 40 minutes. Then turn off the oven and leave the brittle inside until completely cool and dry. Break apart and serve."
+    ],
+    "ingredients": [
+        "One 18-ounce box brownie mix",
+        "6 tablespoons butter, melted and cooled",
+        "1 egg white",
+        "1/2 cup chocolate chunks",
+        "1/2 cup pretzel chocolate candies, such as pretzel M&M's, very coarsely crushed",
+        "1 cup mini pretzel twists",
+        "1 teaspoon flaky sea salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baking",
+        "Dessert",
+        "Brownie",
+        "Candy Recipes and Ideas",
+        "Chocolate"
+    ],
+    "title": "Brownie Brittle",
+    "url": "http://www.foodnetwork.com/recipes/brownie-brittle"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-caramel-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/brownie-caramel-cheesecake.json
new file mode 100644
index 000000000..b669b02d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-caramel-cheesecake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease the bottom of a 9 inch springform pan.",
+        "In a small bowl, mix together brownie mix, 1 egg and water.  Spread into the greased pan. Bake for 25 minutes.",
+        "Melt the caramels with the evaporated milk over low heat in a heavy saucepan.  Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.",
+        "In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.  Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.",
+        "Bake cheesecake for 40 minutes.  Chill in pan.  When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.  Heat reserved caramel mixture, and spoon over cheesecake.  Drizzle with the chocolate topping."
+    ],
+    "ingredients": [
+        "1 (9 ounce) package brownie mix",
+        "1 egg",
+        "1 tablespoon cold water",
+        "1 (14 ounce) package individually wrapped caramels, unwrapped",
+        "1 (5 ounce) can evaporated milk",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "2 eggs",
+        "1 cup chocolate fudge topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Caramel Cheesecake",
+    "url": "http://allrecipes.com/recipe/7713/brownie-caramel-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-cheesecake-bars.json b/serverless-fleets/data/input/inferencing/recipes/brownie-cheesecake-bars.json
new file mode 100644
index 000000000..f348ed264
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-cheesecake-bars.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.",
+        "In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.",
+        "Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator."
+    ],
+    "ingredients": [
+        "1 (19.5 ounce) package Pillsbury\u00ae Classic Traditional Fudge Brownies",
+        "3/4 cup chopped walnuts",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 (14 ounce) can EAGLE BRAND\u00ae Sweetened Condensed Milk",
+        "1 large egg",
+        "1 teaspoon vanilla extract",
+        "Smucker's\u00ae Chocolate Sundae Syrups Ice Cream Topping, or fruit dessert topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Cheesecake Bars",
+    "url": "http://allrecipes.com/recipe/150524/brownie-cheesecake-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-cheesecake-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/brownie-cheesecake-cupcakes.json
new file mode 100644
index 000000000..ba85ea2b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-cheesecake-cupcakes.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.",
+        "Mix brownie mix, oil, eggs, and water together in a bowl until well combined. Mix cream cheese, sugar, butter, flour, and vanilla extract together in a separate bowl.",
+        "Fill each muffin cup 1/2-full with brownie mix; top with cream cheese mixture. Spoon brownie mix over cream cheese mixture layer.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the brownie part comes out clean, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "Brownies:",
+        "1 (18.25 ounce) package brownie mix (such as Pillsbury\u00ae)",
+        "2/3 cup oil",
+        "2 eggs",
+        "1/4 cup water",
+        "Cheesecake:",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 cup white sugar",
+        "3 tablespoons butter, softened",
+        "2 tablespoons all-purpose flour",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Cheesecake Cupcakes",
+    "url": "http://allrecipes.com/recipe/239721/brownie-cheesecake-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-cheesecake-hearts.json b/serverless-fleets/data/input/inferencing/recipes/brownie-cheesecake-hearts.json
new file mode 100644
index 000000000..6a0852539
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-cheesecake-hearts.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Butter the heart-shaped molds.",
+        "Beat brownie mix, vegetable oil, water, and 1 egg together in a bowl until smooth and well mixed.",
+        "Pour the batter into the prepared heart molds.",
+        "Beat cream cheese, sugar, and vanilla extract together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in 1 egg until smooth.",
+        "Spoon a dollop of the cream cheese mixture into each heart mold and mix slightly with a knife to make decorative swirls of cream cheese filling in the brownie batter.",
+        "Bake in the preheated oven for 25 minutes.",
+        "While brownies are baking, place chocolate chips into a microwave-safe bowl and microwave for 30-second intervals, stirring after each time, until the chocolate is warm, smooth, and melted.",
+        "Stir heavy cream into the chocolate. Mixture will be clumpy.",
+        "Remove hearts from oven, and immediately spread about 1 tablespoon of chocolate mixture over each heart.",
+        "Return the hearts to the oven and bake until the chocolate topping spreads out, about 5 minutes. Cool before serving."
+    ],
+    "ingredients": [
+        "15 small heart-shaped baking molds",
+        "2 teaspoons butter",
+        "1 (19.8 ounce) package chocolate chunk brownie mix",
+        "1/3 cup vegetable oil",
+        "3 tablespoons water",
+        "1 egg",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/4 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1 egg",
+        "1/4 cup heavy cream",
+        "3/4 cup chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Cheesecake Hearts",
+    "url": "http://allrecipes.com/recipe/220136/brownie-cheesecake-hearts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-chocolate-chip-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/brownie-chocolate-chip-cheesecake.json
new file mode 100644
index 000000000..f97ee284e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-chocolate-chip-cheesecake.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.",
+        "In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.",
+        "Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly.  Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/988276.jpg",
+    "ingredients": [
+        "1 (19.5 ounce) package Pillsbury\u00ae Classic Traditional Fudge Brownies",
+        "3 (8 ounce) packages cream cheese, softened",
+        "1 (14 ounce) can EAGLE BRAND\u00ae Sweetened Condensed Milk",
+        "3 large eggs",
+        "2 teaspoons vanilla extract",
+        "1/2 cup mini chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Chocolate Chip Cheesecake",
+    "url": "http://allrecipes.com/recipe/94068/brownie-chocolate-chip-cheesecake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-cones.json b/serverless-fleets/data/input/inferencing/recipes/brownie-cones.json
new file mode 100644
index 000000000..742b9a599
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-cones.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place brownie mix, vegetable oil, water, and eggs in a bowl; stir 50 strokes with a spoon.",
+        "Spoon the brownie batter into ice cream cones, filling them about 3/4 full. Place cones on an ungreased baking sheet.",
+        "Bake in the preheated oven until a toothpick inserted into the middle of a brownie center comes out clean, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 (19.8 ounce) package brownie mix",
+        "1/2 cup vegetable oil",
+        "1/4 cup water",
+        "2 eggs",
+        "12 flat-bottomed wafer ice cream cones"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Cones",
+    "url": "http://allrecipes.com/recipe/220796/brownie-cones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brownie-cookies.json
new file mode 100644
index 000000000..3183f5074
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small mixing bowl combine flour and baking powder.",
+        "Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.",
+        "Roll dough into walnut-size balls and roll each ball in confectioners' sugar.",
+        "Bake cookies for 12 to 15 minutes."
+    ],
+    "ingredients": [
+        "3/4 cup vegetable oil",
+        "2 cups white sugar",
+        "2/3 cup cocoa powder",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "4 eggs",
+        "2 teaspoons vanilla extract",
+        "1/2 cup chopped walnuts (optional)",
+        "1/4 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie cookies",
+    "url": "http://allrecipes.com/recipe/11429/brownie-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-cupcakes-with-hazelnut-butter.json b/serverless-fleets/data/input/inferencing/recipes/brownie-cupcakes-with-hazelnut-butter.json
new file mode 100644
index 000000000..2acc0d4e3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-cupcakes-with-hazelnut-butter.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.",
+        "Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.",
+        "For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.",
+        "Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts."
+    ],
+    "ingredients": [
+        "Brownies:",
+        "1 (19.5 ounce) box Pillsbury\u00ae Family Size Chocolate Fudge Brownie Mix",
+        "1/2 cup Crisco\u00ae Pure Vegetable Oil",
+        "1/4 cup water",
+        "2 large eggs",
+        "1/2 cup chopped hazelnuts, plus",
+        "additional chopped hazelnuts, for garnish",
+        "Hazelnut Frosting:",
+        "1/4 cup Crisco\u00ae All-Vegetable Shortening",
+        "1/4 cup butter, softened",
+        "1/3 cup Jif\u00ae Chocolate Flavored Hazelnut Spread",
+        "1 1/4 cups powdered sugar",
+        "1/2 teaspoon vanilla extract",
+        "1/8 teaspoon salt",
+        "1 tablespoon milk, or more as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Cupcakes with Hazelnut Buttercream",
+    "url": "http://allrecipes.com/recipe/222228/brownie-cupcakes-with-hazelnut-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/brownie-cupcakes.json
new file mode 100644
index 000000000..bad09ae47
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-cupcakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.",
+        "Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.",
+        "Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.",
+        "Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup chocolate chips",
+        "4 eggs",
+        "1 1/2 cups white sugar",
+        "1 cup all-purpose flour",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Cupcakes",
+    "url": "http://allrecipes.com/recipe/231356/brownie-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-cups.json b/serverless-fleets/data/input/inferencing/recipes/brownie-cups.json
new file mode 100644
index 000000000..c9e94cd20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-cups.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.",
+        "Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.",
+        "Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press  cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.",
+        "Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes."
+    ],
+    "ingredients": [
+        "14 tablespoons unsweetened cocoa powder",
+        "3/4 cup butter, melted",
+        "3 tablespoons vegetable oil",
+        "2 cups white sugar",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "1 cup all-purpose flour",
+        "1 cup chopped walnuts (optional)",
+        "1 1/2 cups finely crushed animal cracker cookies",
+        "1/3 cup white sugar",
+        "6 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Cups",
+    "url": "http://allrecipes.com/recipe/222759/brownie-cups/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-delight.json b/serverless-fleets/data/input/inferencing/recipes/brownie-delight.json
new file mode 100644
index 000000000..b4e9ddff2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-delight.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Prepare cake-like brownies as directed on package, except omit nuts.",
+        "Beat egg whites until frothy.  Gradually beat in sugar, beating until stiff and glossy.  Fold in vanilla and nuts.  Spread over brownie batter.",
+        "Bake 40 to 45 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F910431.jpg",
+    "ingredients": [
+        "1 (19.8 ounce) package brownie mix",
+        "2  egg whites",
+        "1 cup packed brown sugar",
+        "1 teaspoon vanilla extract",
+        "\u00bd cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Delight",
+    "url": "http://allrecipes.com/recipe/10483/brownie-delight/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-frosting.json b/serverless-fleets/data/input/inferencing/recipes/brownie-frosting.json
new file mode 100644
index 000000000..6f134d8b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies."
+    ],
+    "ingredients": [
+        "6 tablespoons milk",
+        "6 tablespoons butter, softened",
+        "1 1/2 cups white sugar",
+        "1 cup chocolate chips",
+        "1 dash vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Frosting",
+    "url": "http://allrecipes.com/recipe/145231/brownie-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-hamburgers.json b/serverless-fleets/data/input/inferencing/recipes/brownie-hamburgers.json
new file mode 100644
index 000000000..d3cb45818
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-hamburgers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square baking pans.",
+        "Mix brownie mix, oil, eggs, and water together in a bowl until batter is smooth; spread into the prepared pans.",
+        "Bake in the preheated oven until brownies are cooked through and edges are beginning to pull away from sides of pan, 20 to 25 minutes. Cool brownies.",
+        "Cut cooled brownies with a shot glass or small cookie cutter so they are slightly larger than the vanilla wafer. Put a small dot of chocolate frosting on the bottom and top of each \"burger\".",
+        "Make a rim around half of 60 vanilla wafer \"top buns\" with red gel representing the ketchup. Sandwich the \"burger\" with 2 vanilla wafers, with the \"ketchup\" wafers on top."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package brownie mix (such as Betty Crocker\u00ae)",
+        "2/3 cup vegetable oil",
+        "2 eggs",
+        "1/4 cup water",
+        "1 (16 ounce) package prepared chocolate frosting",
+        "1 (1.5 ounce) tube red decorating gel",
+        "1 (12 ounce) package vanilla wafer cookies"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie \"Hamburgers\"",
+    "url": "http://allrecipes.com/recipe/242069/brownie-hamburgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-ice-cream-cake.json b/serverless-fleets/data/input/inferencing/recipes/brownie-ice-cream-cake.json
new file mode 100644
index 000000000..3a3240e2e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-ice-cream-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.",
+        "Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.",
+        "Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.",
+        "After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.",
+        "Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with  whipped topping, if desired."
+    ],
+    "ingredients": [
+        "1 (19.8 ounce) package brownie mix",
+        "1/2 cup vegetable oil",
+        "1/4 cup water",
+        "2 eggs",
+        "1 quart mint chocolate chip ice cream, or as needed",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1/2 cup semi-sweet chocolate chips",
+        "1 (8 ounce) container frozen whipped topping, thawed (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Ice Cream Cake",
+    "url": "http://allrecipes.com/recipe/218046/brownie-ice-cream-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-in-a-mug.json b/serverless-fleets/data/input/inferencing/recipes/brownie-in-a-mug.json
new file mode 100644
index 000000000..4a3020923
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-in-a-mug.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir sugar, flour, cocoa powder, and salt together in a mug. Add water and olive oil; stir until mixture is evenly moist.",
+        "Cook in microwave for 1 minute 40 seconds. Serve topped with ice cream."
+    ],
+    "ingredients": [
+        "1/4 cup white sugar",
+        "1/4 cup all-purpose flour",
+        "2 tablespoons cocoa powder",
+        "1 pinch salt",
+        "3 tablespoons water",
+        "2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie In a Mug",
+    "url": "http://allrecipes.com/recipe/233337/brownie-in-a-mug/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-mallow-bars.json b/serverless-fleets/data/input/inferencing/recipes/brownie-mallow-bars.json
new file mode 100644
index 000000000..858165833
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-mallow-bars.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.",
+        "Mix brownie mix, oil, water, and eggs in a large bowl until smooth; spread into prepared baking dish.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Sprinkle marshmallows over brownie and continue baking until slightly melted, about 3 minutes more. Remove from oven and cool completely.",
+        "Heat chocolate chips, peanut butter, and butter in a saucepan over low heat; cook and stir until smooth. Remove from heat and stir in rice cereal. Spread over cooled brownies. Refrigerate until firm; slice brownies to serve."
+    ],
+    "ingredients": [
+        "1 (19.8 ounce) package brownie mix",
+        "1/2 cup vegetable oil",
+        "1/4 cup water",
+        "2 eggs",
+        "1 (10.5 ounce) package miniature marshmallows",
+        "2 cups semisweet chocolate chips",
+        "1 cup peanut butter",
+        "1 tablespoon butter",
+        "1 1/2 cups crispy rice cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie-Mallow Bars",
+    "url": "http://allrecipes.com/recipe/229028/brownie-mallow-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-martini.json b/serverless-fleets/data/input/inferencing/recipes/brownie-martini.json
new file mode 100644
index 000000000..3e17d5194
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-martini.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice; pour the vodka, Irish cream, creme de cacao, coffee-flavored liqueur, and butterscotch schnapps over the ice; cover and shake. Strain into a chilled martini glass to serve."
+    ],
+    "ingredients": [
+        "2 fluid ounces vanilla-flavored vodka",
+        "3/4 fluid ounce Irish cream liqueur",
+        "3/4 fluid ounce creme de cacao",
+        "1 fluid ounce coffee-flavored liqueur",
+        "1/2 fluid ounce butterscotch schnapps"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Martini",
+    "url": "http://allrecipes.com/recipe/97941/brownie-martini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-mix-black-bean-brownies.json b/serverless-fleets/data/input/inferencing/recipes/brownie-mix-black-bean-brownies.json
new file mode 100644
index 000000000..a2200641a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-mix-black-bean-brownies.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.",
+        "Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.",
+        "Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 cup water",
+        "1 package brownie mix",
+        "1 cup chocolate chips, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Mix-Black Bean Brownies",
+    "url": "http://allrecipes.com/recipe/237100/brownie-mix-black-bean-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-mix-in-a-jar-ii.json b/serverless-fleets/data/input/inferencing/recipes/brownie-mix-in-a-jar-ii.json
new file mode 100644
index 000000000..6798eb167
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-mix-in-a-jar-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE:  Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.",
+        "Attach a tag with the following instructions:  Brownie Mix in a Jar  1.  Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan.  2.  Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan.  3.  Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "2/3 cup unsweetened cocoa powder",
+        "2 1/4 cups white sugar",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Mix in a Jar II",
+    "url": "http://allrecipes.com/recipe/10646/brownie-mix-in-a-jar-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-mix-in-a-jar-iii.json b/serverless-fleets/data/input/inferencing/recipes/brownie-mix-in-a-jar-iii.json
new file mode 100644
index 000000000..cf39a2317
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-mix-in-a-jar-iii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix together flour, salt and baking powder.  Set aside.",
+        "Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last.  Press each layer firmly in place.",
+        "Attach this message to jar:    Butterscotch Brownies    1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.  2. Add: 3/4 cup  butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE.  Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla.    3. Mix until completely blended.  4. Spread batter into a sprayed 9 x 13 inch metal pan.  5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan.  Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies."
+    ],
+    "ingredients": [
+        "1/2 cup flaked coconut",
+        "1/2 cup white sugar",
+        "2 cups packed brown sugar",
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Mix in a Jar III",
+    "url": "http://allrecipes.com/recipe/10653/brownie-mix-in-a-jar-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-mix.json b/serverless-fleets/data/input/inferencing/recipes/brownie-mix.json
new file mode 100644
index 000000000..c75a5c493
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-mix.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Pack down firmly after each addition.",
+        "Attach a note with the following instructions:  Brownie Mix  1.  Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.  2.  In a large bowl, stir together 2 eggs, 2/3 cup oil, and 1 teaspoon vanilla. Stir in the contents of the jar, and mix well. Spread evenly into the prepared pan.  3.  Bake for 25 to 30 minutes in preheated oven, or until a toothpick inserted into the brownies comes out clean. Cool, and cut into squares."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1/3 cup unsweetened cocoa powder",
+        "1/3 cup flaked coconut",
+        "1/2 cup semisweet chocolate chips",
+        "3/4 cup white sugar",
+        "1/3 cup chopped pecans",
+        "2/3 cup packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Mix",
+    "url": "http://allrecipes.com/recipe/16538/brownie-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-oat-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brownie-oat-cookies.json
new file mode 100644
index 000000000..d4308dd2b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-oat-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Spray cookie sheet with non-stick spray.  Preheat oven to 350 degrees F (175 degrees C).",
+        "In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.",
+        "Bake 10 minutes in the preheated oven."
+    ],
+    "ingredients": [
+        "2/3 cup all-purpose flour",
+        "2/3 cup white sugar",
+        "1 cup quick cooking oats",
+        "1/3 cup unsweetened cocoa powder",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "2 egg whites",
+        "1/3 cup light corn syrup",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Oat Cookies",
+    "url": "http://allrecipes.com/recipe/10400/brownie-oat-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-pie.json b/serverless-fleets/data/input/inferencing/recipes/brownie-pie.json
new file mode 100644
index 000000000..5c66ce847
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-pie.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Make brownies in a 9x13 inch pan according to package directions. Bake and cool.",
+        "In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator."
+    ],
+    "ingredients": [
+        "1 (20 ounce) package chocolate brownie mix with pecans",
+        "1 (3.9 ounce) package instant chocolate pudding mix",
+        "1 cup milk",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "1/4 cup shaved semisweet chocolate, for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Pie",
+    "url": "http://allrecipes.com/recipe/15755/brownie-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-pops.json b/serverless-fleets/data/input/inferencing/recipes/brownie-pops.json
new file mode 100644
index 000000000..0a4276623
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-pops.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.",
+        "Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.",
+        "Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.",
+        "Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.",
+        "Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.",
+        "Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.",
+        "Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "2 (1 ounce) squares unsweetened baking chocolate, chopped",
+        "2 eggs",
+        "3/4 cup all-purpose flour",
+        "1 tablespoon brandy-based orange liqueur (such as Grand Marnier\u00ae) (optional)",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "1/4 cup butter",
+        "1 (1 ounce) square unsweetened baking chocolate, chopped",
+        "1 tablespoon brandy-based orange liqueur (such as Grand Marnier\u00ae)",
+        "1/2 cup confectioners' sugar",
+        "1 1/2 cups chocolate confectioners' coating",
+        "1/4 cup bittersweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Pops",
+    "url": "http://allrecipes.com/recipe/228321/brownie-pops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-pudding-recipe.json b/serverless-fleets/data/input/inferencing/recipes/brownie-pudding-recipe.json
new file mode 100644
index 000000000..9a59cdace
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-pudding-recipe.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.",
+        "In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.",
+        "When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.",
+        "Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.",
+        "Allow to cool and serve with vanilla ice cream."
+    ],
+    "ingredients": [
+        "1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish",
+        "4 extra-large eggs, at room temperature",
+        "2 cups sugar",
+        "3/4 cup good cocoa powder",
+        "1/2 cup all-purpose flour",
+        "Seeds scraped from 1 vanilla bean",
+        "1 tablespoon framboise liqueur, optional",
+        "Vanilla ice cream, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baking",
+        "Dessert",
+        "Pudding Recipes",
+        "Brownie",
+        "Egg Recipes",
+        "Sugar",
+        "Chocolate",
+        "Kid-Friendly"
+    ],
+    "title": "Brownie Pudding",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/brownie-pudding-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-pudding.json b/serverless-fleets/data/input/inferencing/recipes/brownie-pudding.json
new file mode 100644
index 000000000..51e204998
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-pudding.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa.  Stir in shortening, vanilla and milk until smooth.  Fold in nuts.  Spread mixture in a 1 quart baking dish.",
+        "Stir together brown sugar, 1 tablespoon cocoa and boiling water.  Pour carefully over pudding mixture in baking dish.",
+        "Bake in preheated oven 30 to 45 minutes, until set."
+    ],
+    "ingredients": [
+        "1/2 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon salt",
+        "1/2 cup white sugar",
+        "1 tablespoon unsweetened cocoa powder",
+        "1 tablespoon shortening, melted",
+        "1/2 teaspoon vanilla extract",
+        "1/4 cup milk",
+        "1/2 cup chopped pecans",
+        "1 cup brown sugar",
+        "1 tablespoon unsweetened cocoa powder",
+        "1 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Pudding",
+    "url": "http://allrecipes.com/recipe/21647/brownie-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-tart-recipe.json b/serverless-fleets/data/input/inferencing/recipes/brownie-tart-recipe.json
new file mode 100644
index 000000000..162d7ed21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-tart-recipe.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.",
+        "Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.",
+        "In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.",
+        "Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart."
+    ],
+    "ingredients": [
+        "6 tablespoons (3/4 stick) unsalted butter",
+        "3 1/4 cups (20 ounces) semisweet chocolate chips",
+        "3 extra-large eggs",
+        "1 cup sugar",
+        "1 tablespoon instant coffee granules",
+        "1/2 teaspoon pure vanilla extract",
+        "1/2 cup all-purpose flour",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon kosher salt",
+        "1 cup (4 ounces) chopped walnuts",
+        "2 to 3 tablespoons heavy cream"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Baking",
+        "Dessert",
+        "Brownie",
+        "Nut Recipes",
+        "Dairy Recipes",
+        "Chocolate",
+        "Egg Recipes",
+        "Recipes for Parties",
+        "Super Bowl"
+    ],
+    "title": "Brownie Tart",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/brownie-tart-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-truffles-brownie-pops.json b/serverless-fleets/data/input/inferencing/recipes/brownie-truffles-brownie-pops.json
new file mode 100644
index 000000000..a08dfbb83
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-truffles-brownie-pops.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Coat an 11x15-inch baking pan with cooking spray.",
+        "Empty brownie mix into a large bowl. Add vegetable oil, eggs, and water; stir with a wooden spoon until batter is well blended. Pour batter into the prepared baking pan.",
+        "Bake in the preheated oven until a toothpick inserted 1 inch from the edge of the pan comes out clean, 35 to 40 minutes. Let cool completely, about 30 minutes.",
+        "Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Cool, about 5 minutes.",
+        "Break brownies into pieces and place in a large bowl. Pour ganache evenly over brownie pieces; mix thoroughly.",
+        "Line a jelly roll pan with parchment paper. Press brownie mixture evenly into the pan. Freeze until firm, about 30 minutes.",
+        "Pour confectioners' coating into a microwave-safe bowl. Microwave at 50 percent power for 1 minute; stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted, 1 to 2 minutes more.",
+        "Roll brownie mixture into balls; insert a lollipop stick halfway into each. Dip balls one at a time into melted confectioners' coating to form a thin, even coating, letting the excess drip off. Stick into a styrofoam block; let stand until coating hardens, about 10 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "2 (18.3 ounce) packages fudge brownie mix (such as Duncan Hines\u00ae)",
+        "1 cup vegetable oil",
+        "4 eggs",
+        "1/2 cup water",
+        "Ganache:",
+        "6 ounces semisweet chocolate chips",
+        "1/2 cup heavy whipping cream",
+        "1 (16 ounce) package confectioners' coating (such as Wilton\u00ae Candy Melts\u00ae)",
+        "lollipop sticks"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownie Truffles (Brownie Pops)",
+    "url": "http://allrecipes.com/recipe/256162/brownie-truffles-brownie-pops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownie-walnut-pie-recipe.json b/serverless-fleets/data/input/inferencing/recipes/brownie-walnut-pie-recipe.json
new file mode 100644
index 000000000..3bcf6907b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownie-walnut-pie-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "Whisk the butter and the chocolate over low heat in a heavy medium saucepan until the chocolate is almost melted. Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth. Whisk in the sugar, then the eggs, one at a time. Stir in the flour and salt with a flexible rubber spatula. Stir in the nut pieces. Scrape the batter into the prepared Biscotti Crumb Crust. Press a ring of walnut halves, if using, into the batter around the top edge.",
+        "Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes. A wooden skewer inserted into the center should come out with some moist batter still attached. Cool the pie completely on a rack.",
+        "Cut the pie into wedges and serve with ice cream or whipped cream, if using.",
+        "Preheat the oven to 350 degrees F. Blend the biscotti, butter and sugar in a food processor until the crumbs are moist and stick together when pressed. Firmly press the crumb mixture over the bottom and up the sides of a 9-inch glass pie dish, building up a high rim. Bake the crust until golden and feels firm to the touch, 15 minutes. Cool the crust completely."
+    ],
+    "ingredients": [
+        "6 tablespoons unsalted butter, diced",
+        "3 ounces unsweetened chocolate, chopped",
+        "1 1/4 cups packed dark brown sugar (about 9 ounces)",
+        "3 eggs, at room temperature",
+        "3/4 cup flour",
+        "1/4 teaspoon fine salt",
+        "1/2 cup walnut pieces, toasted",
+        "Biscotti Crumb Crust, recipe follows",
+        "Walnut halves, optional",
+        "Ice cream or sweetened whipped cream, optional",
+        "One 5.5-ounce box biscotti (about 8), coarsely broken",
+        "1/2 stick unsalted butter, chilled and diced",
+        "1/4 cup packed dark brown sugar"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Chocolate Pie",
+        "Chocolate",
+        "Pie Recipes",
+        "Baking",
+        "Dessert",
+        "Brownie",
+        "Nut Recipes"
+    ],
+    "title": "Brownie-Walnut Pie",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/brownie-walnut-pie-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-allergy-free.json b/serverless-fleets/data/input/inferencing/recipes/brownies-allergy-free.json
new file mode 100644
index 000000000..f9d03a3f3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-allergy-free.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven too 325 degrees F (165 degrees C.) Grease a 9x13 inch baking dish.",
+        "In a large bowl, mix together the potato flour, rice flour, sugar, cocoa powder, baking soda, cream of tartar and salt. Blend together the bananas and oil in a separate bowl. Stir the banana mixture into the dry ingredients until well blended. Spread evenly in the bottom of the prepared pan.",
+        "Bake for 20 to 25 minutes in the preheated oven, until they appear dry on the top. Cool completely, and cut into squares."
+    ],
+    "ingredients": [
+        "2 ripe bananas, mashed",
+        "1 1/2 cups vegetable oil",
+        "1 cup potato flour",
+        "1 cup brown rice flour",
+        "2 cups white sugar",
+        "1/2 cup unsweetened cocoa powder",
+        "1/2 teaspoon baking soda",
+        "5/8 teaspoon cream of tartar",
+        "1 1/2 teaspoons sea salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies-Allergy Free!",
+    "url": "http://allrecipes.com/recipe/69609/brownies-allergy-free/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-for-ice-cream-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/brownies-for-ice-cream-sandwiches.json
new file mode 100644
index 000000000..91abaae8b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-for-ice-cream-sandwiches.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.",
+        "Melt semi-sweet chocolate and unsweetened chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove double boiler from heat and cool chocolate to room temperature.",
+        "Beat eggs into cooled chocolate using an electric mixer until smooth.",
+        "Melt butter in a large saucepan over low heat; remove saucepan from heat. Stir sugar, chocolate mixture, and vanilla extract into butter until smooth. Beat flour, baking powder, and salt into butter-chocolate mixture until batter is just mixed; pour into the prepared baking pan.",
+        "Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 15 to 20 minutes. Allow brownies to cool in pan.",
+        "Cut brownies into 24 squares. Slice each square horizontally and spread ice cream into the middle; place top brownie piece over ice cream. Wrap each ice cream sandwich with plastic wrap and freeze."
+    ],
+    "ingredients": [
+        "2 (1 ounce) squares semi-sweet chocolate",
+        "2 (1 ounce) squares unsweetened chocolate",
+        "2 eggs",
+        "1/2 cup butter",
+        "1 cup white sugar",
+        "1 teaspoon vanilla extract",
+        "1/2 cup all-purpose flour",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 gallon vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies for Ice Cream Sandwiches",
+    "url": "http://allrecipes.com/recipe/238015/brownies-for-ice-cream-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-from-scratch.json b/serverless-fleets/data/input/inferencing/recipes/brownies-from-scratch.json
new file mode 100644
index 000000000..4e96bf869
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-from-scratch.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan.",
+        "Melt butter and chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove top of double boiler and stir sugar, flour, eggs, salt, and vanilla extract into chocolate mixture until batter is smooth. Fold walnuts into batter; spread into the prepared pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cut brownies while warm."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 (1 ounce) squares unsweetened chocolate",
+        "1 cup white sugar",
+        "1/3 cup sifted all-purpose flour",
+        "2 eggs",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon vanilla extract",
+        "1 cup coarsely chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies From Scratch",
+    "url": "http://allrecipes.com/recipe/244544/brownies-from-scratch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-i.json b/serverless-fleets/data/input/inferencing/recipes/brownies-i.json
new file mode 100644
index 000000000..274a427c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 x 13 inch pan.",
+        "Melt the chocolate and butter in the top of a double-boiler, stirring sporadically.  When melted and combined, add the sugar and eggs, and stir until combined.  Sift the flour, salt, and baking powder into the pan; stir until combined.  Stir in the nuts (or raisins, or M&M candies, or toffee bits, etc.).",
+        "Spread the batter in the pan, smoothing it into the corners.  Bake for about 35 minutes, but don't let it over-bake.  Cool before cutting."
+    ],
+    "ingredients": [
+        "6 (1 ounce) squares unsweetened chocolate",
+        "2/3 cup butter",
+        "2 cups white sugar",
+        "4 eggs",
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1 teaspoon baking powder",
+        "1/2 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies I",
+    "url": "http://allrecipes.com/recipe/10805/brownies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-ii.json b/serverless-fleets/data/input/inferencing/recipes/brownies-ii.json
new file mode 100644
index 000000000..3538322f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.",
+        "In a large bowl, beat together the eggs, oil and vanilla until well blended. Stir in the walnuts and cake mix until smooth. Spread evenly into the prepared pan.",
+        "Bake for 15 to 20 minutes in the preheated oven, until a  toothpick or knife inserted into the center, comes out clean. Cool in pan on a wire rack and cut into squares."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/2 cup vegetable oil",
+        "1/2 cup chopped walnuts",
+        "1 (18.25 ounce) package German chocolate cake mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies II",
+    "url": "http://allrecipes.com/recipe/17755/brownies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-iii.json b/serverless-fleets/data/input/inferencing/recipes/brownies-iii.json
new file mode 100644
index 000000000..b824b4afc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-iii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.",
+        "In a large bowl, beat the eggs and vegetable oil together until well blended. Combine the flour, sugar, cocoa powder, baking powder and salt; stir into the egg mixture. Fold in walnuts if desired. Spread evenly into the prepared pan.",
+        "Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool. Cut into squares."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "1 1/2 cups vegetable oil",
+        "2 cups all-purpose flour",
+        "2 cups white sugar",
+        "1/2 cup unsweetened cocoa powder",
+        "1 teaspoon baking powder",
+        "1 1/2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies III",
+    "url": "http://allrecipes.com/recipe/17756/brownies-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-in-a-jar.json b/serverless-fleets/data/input/inferencing/recipes/brownies-in-a-jar.json
new file mode 100644
index 000000000..7ef529210
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-in-a-jar.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pour sugar into a clean and dry one quart jar.  Press down firmly.",
+        "Add cocoa powder and press down firmly.  Pour in chopped pecans, making sure pecans are evenly layered in the jar.  Combine flour, baking powder and salt.  Pour into jar and seal.",
+        "Attach the following directions to the jar:  Empty mix into large bowl.  Use your hands to mix thoroughly.  Add 3/4 cup of butter or margarine and 4 slightly beaten eggs.  Mix until completely blended.  Spread batter into a lightly greased or sprayed 9 x 13 inch pan.  Bake at 350 degrees F (180 degrees C) for 30 minutes or until done.  Cool in pan.  Cut into 2 inch squares."
+    ],
+    "ingredients": [
+        "2 1/4 cups white sugar",
+        "2/3 cup unsweetened cocoa powder",
+        "1/2 cup chopped pecans",
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies In A Jar",
+    "url": "http://allrecipes.com/recipe/10315/brownies-in-a-jar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-iv.json b/serverless-fleets/data/input/inferencing/recipes/brownies-iv.json
new file mode 100644
index 000000000..660476b2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-iv.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan.",
+        "In a medium bowl, cream together the sugar and 1 1/2 cups of butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour and cocoa powder, stir into the creamed mixture until just blended. Spread evenly into the prepared pan.",
+        "Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.",
+        "To make the frosting: Combine the semisweet chocolate and remaining 2 tablespoons butter in a small bowl. Heat in the microwave or over a double boiler, stirring frequently until smooth. Spread over brownies when cool."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "1 1/2 cups butter, softened",
+        "4 eggs",
+        "2 teaspoons vanilla extract",
+        "1 3/4 cups all-purpose flour",
+        "1 cup unsweetened cocoa powder",
+        "6 (1 ounce) squares semisweet chocolate",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies IV",
+    "url": "http://allrecipes.com/recipe/19275/brownies-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-to-die-for.json b/serverless-fleets/data/input/inferencing/recipes/brownies-to-die-for.json
new file mode 100644
index 000000000..dfefa8cae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-to-die-for.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan.",
+        "Mix the brownie mix according to box directions, omitting 1/2 of the oil asked for. Stir in the sour cream and coconut pecan frosting. Spread evenly into the prepared pan.",
+        "Bake for 20 to 30 minutes in preheated oven, or until done. Be careful not to overbake, or they will harden and be impossible to eat! About 5 minutes before brownies are done, remove from oven, and sprinkle chocolate chips over the top along with chopped pecans.  Place back in the oven for 5 minutes. Remove pan from oven, and use a spatula to spread the melted chocolate chips over the top to frost the brownies."
+    ],
+    "ingredients": [
+        "1 (19.8 ounce) package brownie mix",
+        "1 cup sour cream",
+        "1 (16 ounce) container coconut pecan frosting",
+        "1 cup semisweet chocolate chips",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies To Die For",
+    "url": "http://allrecipes.com/recipe/11375/brownies-to-die-for/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-v.json b/serverless-fleets/data/input/inferencing/recipes/brownies-v.json
new file mode 100644
index 000000000..632c0849f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-v.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.",
+        "In a medium saucepan over medium heat, melt butter. Stir in the unsweetened chocolate squares and stir until completely melted and smooth. Remove from heat and set aside to cool.",
+        "In a large bowl, beat eggs until light and fluffy, gradually adding brown sugar and white sugar. Continue to beat for about 3 minutes. Stir in the melted chocolate mixture, vanilla, orange zest and Grand Marnier. Slowly add flour, mixing on low speed, then fold in the chocolate chips and nuts by hand. Spread the batter evenly into the prepared pan.",
+        "Bake for 45 minutes in the preheated oven, or until sides are slightly dry and the top feels firm to the touch.  Allow brownies to cool before cutting into squares. These can be stored covered at room temperature."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "8 (1 ounce) squares unsweetened baking chocolate",
+        "4 eggs",
+        "1 1/2 cups packed brown sugar",
+        "1 1/2 cups white sugar",
+        "2 teaspoons vanilla extract",
+        "2 teaspoons orange zest",
+        "6 tablespoons brandy-based orange liqueur (such as Grand Marnier\u00ae)",
+        "1 1/2 cups all-purpose flour",
+        "1 cup semisweet chocolate chips",
+        "1 cup chopped walnuts (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies V",
+    "url": "http://allrecipes.com/recipe/25009/brownies-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownies-with-peanut-butter-fudge-fro.json b/serverless-fleets/data/input/inferencing/recipes/brownies-with-peanut-butter-fudge-fro.json
new file mode 100644
index 000000000..d2624ed9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownies-with-peanut-butter-fudge-fro.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Bake brownies according to package directions. Allow them to cool in the pan. Do not cut.",
+        "In a medium saucepan over low heat, melt peanut butter chips and butter together, stirring frequently until smooth. Remove from heat and stir in the sweetened condensed milk. Spread  evenly over the cooled brownies. Chill until set and cut into squares."
+    ],
+    "ingredients": [
+        "1 (19.8 ounce) package brownie mix",
+        "1 cup peanut butter chips",
+        "1/2 cup butter",
+        "1 (14 ounce) can sweetened condensed milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownies with Peanut Butter Fudge Frosting",
+    "url": "http://allrecipes.com/recipe/23341/brownies-with-peanut-butter-fudge-fro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brownstone-front-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/brownstone-front-chocolate-cake.json
new file mode 100644
index 000000000..b731efb77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brownstone-front-chocolate-cake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.",
+        "Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.",
+        "Cream 2 1/'4 cups sugar, vanilla, and shortening.  Add the egg yolks and beat till smooth.",
+        "Sift together the cocoa, cake flour, baking soda, and salt.   Then add dry ingredients alternately with buttermilk to creamy mixture.  Lastly, fold in beaten egg whites.",
+        "Pour into 3 greased and floured cake pans.  Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.",
+        "To Make Icing:  Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water.  Remove from heat, beat about 5 or 6 strokes to make mixture smooth.  Cool, spread between and on layers while lukewarm.  This hardens when cold."
+    ],
+    "ingredients": [
+        "5 eggs",
+        "2 1/4 cups white sugar",
+        "1 cup shortening",
+        "2 teaspoons baking soda",
+        "2 1/2 cups cake flour",
+        "1 cup buttermilk",
+        "4 teaspoons unsweetened cocoa powder",
+        "1 teaspoon vanilla extract",
+        "1 pinch salt",
+        "2 cups white sugar",
+        "1 cup heavy whipping cream",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brownstone Front Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/7924/brownstone-front-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruces-honey-sesame-bread.json b/serverless-fleets/data/input/inferencing/recipes/bruces-honey-sesame-bread.json
new file mode 100644
index 000000000..60a8dc5ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruces-honey-sesame-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place ingredients in bread machine pan in the order suggested by the manufacturer.",
+        "Select Basic Bread cycle."
+    ],
+    "ingredients": [
+        "1 1/4 cups water",
+        "1/4 cup honey",
+        "1 tablespoon powdered buttermilk",
+        "1 1/2 teaspoons salt",
+        "3 cups bread flour",
+        "3 tablespoons wheat bran",
+        "1/2 cup sesame seeds, toasted",
+        "2 1/4 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruce's Honey Sesame Bread",
+    "url": "http://allrecipes.com/recipe/6926/bruces-honey-sesame-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruleed-bourbon-maple-pumpkin-pie-51198720.json b/serverless-fleets/data/input/inferencing/recipes/bruleed-bourbon-maple-pumpkin-pie-51198720.json
new file mode 100644
index 000000000..e24273f5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruleed-bourbon-maple-pumpkin-pie-51198720.json
@@ -0,0 +1,63 @@
+{
+    "directions": [
+        "Pulse cocoa powder, granulated sugar, salt, and 1 1/4 cups plus 1 tablespoon flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.",
+        "Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).",
+        "Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1\"-thick disk. Wrap in plastic; chill at least 1 hour.",
+        "DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.",
+        "Roll out disk of dough on a lightly floured surface into a 14\" round. Transfer to a 9\" pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1\" overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.",
+        "Place a rack in middle of oven and preheat to 350\u00b0F. Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2\" overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 5\u201310 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)",
+        "Whisk pumpkin pur\u00e9e, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if using, and remaining 3 eggs in a large bowl; set aside.",
+        "Pour maple syrup into a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.",
+        "Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50\u201360 minutes. Transfer pie dish to a wire rack and let pie cool.",
+        "Just before serving, sprinkle pie with granulated sugar and, using a kitchen torch, br\u00fbl\u00e9e until sugar is melted and dark brown.",
+        "DO AHEAD: Pie can be baked 1 day ahead (do not br\u00fbl\u00e9e). Cover and chill."
+    ],
+    "ingredients": [
+        "1/4 cup plus 1 tablespoon Dutch-process unsweetened cocoa powder",
+        "3 1/2 tablespoons granulated sugar",
+        "1 teaspoon kosher salt",
+        "1 1/4 cups plus 1 tablespoon all-purpose flour plus more for dusting",
+        "6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces",
+        "2 tablespoons chilled vegetable shortening, cut into pieces",
+        "1 large egg yolk",
+        "1/2 teaspoon apple cider vinegar",
+        "All-purpose flour (for dusting)",
+        "4 large eggs",
+        "1 15-ounce can pure pumpkin pur\u00e9e",
+        "1/4 cup sour cream",
+        "2 tablespoons bourbon",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon kosher salt",
+        "1/4 teaspoon ground ginger",
+        "1/4 teaspoon ground nutmeg",
+        "1/8 teaspoon ground allspice",
+        "1/8 teaspoon ground mace (optional)",
+        "3/4 cup pure maple syrup, preferably grade B",
+        "1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract",
+        "1 cup heavy cream",
+        "2 tablespoons granulated sugar",
+        "Special equipment: A kitchen torch"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bourbon",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Thanksgiving",
+        "Pumpkin",
+        "Fall",
+        "Christmas Eve",
+        "Potluck",
+        "Maple Syrup",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Br\u00fbl\u00e9ed Bourbon-Maple Pumpkin Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/bruleed-bourbon-maple-pumpkin-pie-51198720"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-baked-french-toast.json b/serverless-fleets/data/input/inferencing/recipes/brunch-baked-french-toast.json
new file mode 100644
index 000000000..4aef8ef41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-baked-french-toast.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated.",
+        "Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon.",
+        "Bake in preheated oven until beginning to firm, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "3 eggs, beaten",
+        "1 cup milk",
+        "1/4 teaspoon salt",
+        "1/2 cup butter, softened",
+        "2/3 cup brown sugar",
+        "1 (16 ounce) loaf French bread, cut into 1-inch slices",
+        "2 teaspoons ground cinnamon, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch Baked French Toast",
+    "url": "http://allrecipes.com/recipe/229616/brunch-baked-french-toast/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-casserole.json b/serverless-fleets/data/input/inferencing/recipes/brunch-casserole.json
new file mode 100644
index 000000000..9c9d90280
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-casserole.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.",
+        "In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.",
+        "In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.",
+        "Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.",
+        "Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired."
+    ],
+    "ingredients": [
+        "12 eggs",
+        "4 tablespoons butter",
+        "1 onion, diced",
+        "1 cup uncooked long-grain white rice",
+        "2 cups chicken broth",
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1 cup half-and-half cream",
+        "salt and pepper to taste",
+        "1 (4 ounce) can diced green chilies, drained",
+        "1 cup diced sharp Cheddar cheese",
+        "1/2 cup diced Monterey Jack cheese",
+        "1 pinch paprika, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch Casserole",
+    "url": "http://allrecipes.com/recipe/20336/brunch-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-cream-cheese-muffins.json b/serverless-fleets/data/input/inferencing/recipes/brunch-cream-cheese-muffins.json
new file mode 100644
index 000000000..ef224906e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-cream-cheese-muffins.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Oil bottoms only of medium muffin tins.",
+        "Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer.  Set filling aside.",
+        "In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.",
+        "Bake 30 to 35 minutes.  Don't brown these; muffins should be light in color.  Roll while still hot in sifted confectioners' sugar."
+    ],
+    "ingredients": [
+        "1/2 (8 ounce) package cream cheese, softened",
+        "1/4 cup white sugar",
+        "1/2 teaspoon lemon zest",
+        "1/8 teaspoon vanilla extract",
+        "2 eggs",
+        "3/4 cup milk",
+        "1/2 cup vegetable oil",
+        "2 cups all-purpose flour",
+        "1/3 cup white sugar",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1/4 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch Cream Cheese Muffins",
+    "url": "http://allrecipes.com/recipe/7111/brunch-cream-cheese-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/brunch-enchiladas.json
new file mode 100644
index 000000000..3fffb4ff5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-enchiladas.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.",
+        "In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce.  Pour egg mixture over tortillas.  Cover, and refrigerate overnight.",
+        "The next morning, preheat oven to 350 degrees F (175 degrees C).",
+        "Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound cooked ham, chopped",
+        "3/4 cup sliced green onions",
+        "3/4 cup chopped green bell peppers",
+        "3 cups shredded Cheddar cheese, divided",
+        "10 (7 inch) flour tortillas",
+        "5 eggs, beaten",
+        "2 cups half-and-half cream",
+        "1/2 cup milk",
+        "1 tablespoon all-purpose flour",
+        "1/4 teaspoon garlic powder",
+        "1 dash hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch Enchiladas",
+    "url": "http://allrecipes.com/recipe/23760/brunch-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-lunch.json b/serverless-fleets/data/input/inferencing/recipes/brunch-lunch.json
new file mode 100644
index 000000000..52d74edd4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-lunch.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Over medium-low heat melt butter in a large saucepan. Add bread cubes and toss to coat with butter. Stir in carrots, salt, parsley and chicken. Cook for 2 minutes, stirring occasionally.",
+        "Beat together eggs and milk; stir in cheese. Pour egg mixture over bread mixture and stir briefly to combine. Cook until eggs are set, about 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 cup bread cubes",
+        "1 cup shredded carrots",
+        "1/2 teaspoon salt",
+        "1 tablespoon dried parsley",
+        "1 (5 ounce) can chunk chicken, drained and flaked",
+        "6 eggs",
+        "1/3 cup milk",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch Lunch",
+    "url": "http://allrecipes.com/recipe/24258/brunch-lunch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-omelet-torte.json b/serverless-fleets/data/input/inferencing/recipes/brunch-omelet-torte.json
new file mode 100644
index 000000000..434ee10d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-omelet-torte.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "On lightly floured surface, gently roll each sheet of puff pastry into a 12-inch square. Lay 1 sheet puff pastry into a deep-dish pie plate or springform pan; set aside.",
+        "Melt 1/4 cup butter in a large skillet until sizzling. Add potatoes, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned, crisp, and tender, 12 to 15 minutes. Remove from heat and set aside.",
+        "Combine the eggs, parsley, a pinch of salt and pepper, and 2 tablespoons water in a bowl and whisk well. Melt 1 tablespoon butter in a clean skillet over medium heat until butter sizzles.",
+        "Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift edges slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining tablespoon of butter and omelet mixture.",
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of the fried potatoes, and 1 cup shredded cheese. Top with remaining potatoes, ham, cheese, and omelet. Cover the torte with the remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. The torte can now be refrigerated overnight (see Cook's Note).",
+        "In small bowl, whisk together 1 egg and 1 tablespoon water; brush over puff pastry.",
+        "Bake in preheated oven until the pastry is a rich golden brown, 30 to 35 minutes. Let stand at least 5 minutes; cut into wedges. You may serve the torte warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 (17.5 ounce) package frozen puff pastry sheets, thawed",
+        "Potatoes:",
+        "1/4 cup butter",
+        "6 red potatoes, peeled and sliced 1/8 inch thick",
+        "1 onion, thinly sliced into rings",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "Omelet:",
+        "2 tablespoons butter, divided",
+        "6 eggs",
+        "1/4 cup chopped fresh parsley",
+        "1 pinch salt",
+        "1 pinch black pepper",
+        "2 tablespoons water",
+        "Filling:",
+        "8 ounces cooked ham, thinly sliced",
+        "2 cups shredded Cheddar cheese, divided",
+        "1 egg",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch Omelet Torte",
+    "url": "http://allrecipes.com/recipe/24139/brunch-omelet-torte/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-on-the-bayou.json b/serverless-fleets/data/input/inferencing/recipes/brunch-on-the-bayou.json
new file mode 100644
index 000000000..4361e79b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-on-the-bayou.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.",
+        "Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.",
+        "Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).",
+        "Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly."
+    ],
+    "ingredients": [
+        "4 ounces Italian sausage, casings removed",
+        "1/2 (1 pound) loaf day old French bread, broken into small pieces",
+        "3 tablespoons butter, melted",
+        "1 pound shredded Monterey Jack cheese",
+        "1 1/2 cups whole milk",
+        "10 eggs",
+        "1/3 cup white wine",
+        "3 green onions, chopped",
+        "2 teaspoons Dijon mustard",
+        "1/4 teaspoon black pepper",
+        "1/4 teaspoon red pepper flakes",
+        "1 cup sour cream",
+        "1/2 cup Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch on the Bayou",
+    "url": "http://allrecipes.com/recipe/68641/brunch-on-the-bayou/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/brunch-potato-casserole.json
new file mode 100644
index 000000000..c479206b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-potato-casserole.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.",
+        "In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.",
+        "Bake in a preheated oven for 50 minutes."
+    ],
+    "ingredients": [
+        "4 pounds new potatoes, skinned, cut into 1-inch cubes",
+        "1 pound processed cheese food, cubed",
+        "2 cups mayonnaise",
+        "1 onion, finely chopped",
+        "1 pound bacon, cooked crisp and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch Potato Casserole",
+    "url": "http://allrecipes.com/recipe/86231/brunch-potato-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-scones.json b/serverless-fleets/data/input/inferencing/recipes/brunch-scones.json
new file mode 100644
index 000000000..0cfeb828c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-scones.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.",
+        "Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.",
+        "On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.",
+        "Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool."
+    ],
+    "ingredients": [
+        "1 3/4 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "5 tablespoons unsalted butter",
+        "5 tablespoons white sugar",
+        "2/3 cup whole milk",
+        "1/2 cup currants",
+        "1 egg yolk, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch Scones",
+    "url": "http://allrecipes.com/recipe/24157/brunch-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunch-worthy-spaghetti-and-eggs.json b/serverless-fleets/data/input/inferencing/recipes/brunch-worthy-spaghetti-and-eggs.json
new file mode 100644
index 000000000..5c2b334e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunch-worthy-spaghetti-and-eggs.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Quarter sweet peppers lengthwise, remove and discard stems, seeds and membranes, then place them, cut side down, on a foil-lined baking sheet, 4 to 5 inches from the broiler.",
+        "Broil peppers 8 to 10 minutes or until skins are blistered and dark, then remove from oven, bringing up the sides of foil to seal. Let peppers stand about 15 minutes, then open foil and peel peppers, discarding skin.",
+        "Chop peppers and stir into Marinara Pasta Sauce. Transfer Marinara Pasta Sauce mixture to an extra-large skillet and bring to a low simmer.",
+        "Bring 4 to 6 quarts of water to a rolling boil, adding salt to taste and the Thin Spaghetti, stirring gently. Cook pasta according to package directions; remove from heat and drain well.",
+        "Add Thin Spaghetti to the skillet and toss with the Marinara Pasta Sauce mixture, stirring in the arugula.",
+        "In a nonstick extra-large skillet, heat butter over medium-high heat until hot. Break eggs, one at a time, into the pan; season with salt and pepper.",
+        "Reduce heat to low and let cook until whites are completely set and yolks begin to thicken but are not hard. Use a spatula to carefully flip each egg, and cook to desired doneness.",
+        "Serve pasta immediately, topped with fried eggs and Parmesan cheese."
+    ],
+    "ingredients": [
+        "1 (16 ounce) box Barilla\u00ae Thin Spaghetti",
+        "2 large red sweet peppers",
+        "1 (24 ounce) jar Barilla\u00ae Marinara Sauce",
+        "4 cups baby arugula",
+        "2 tablespoons butter",
+        "8 eggs",
+        "Salt and pepper",
+        "3/4 cup freshly shaved Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunch-Worthy Spaghetti And Eggs",
+    "url": "http://allrecipes.com/recipe/254841/brunch-worthy-spaghetti-and-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunchtime-spicy-chickpea-frittata.json b/serverless-fleets/data/input/inferencing/recipes/brunchtime-spicy-chickpea-frittata.json
new file mode 100644
index 000000000..02684656b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunchtime-spicy-chickpea-frittata.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Whisk together eggs and cheese until creamy. Fold in spinach and set aside.",
+        "Heat oil over medium heat in an oven-proof skillet. Saute leek, carrot, and cayenne peppers until the leek is translucent, 4 to 5 minutes. Add chickpeas and tomatoes. Saute until warmed through, about 3 minutes. Add egg mixture to the skillet and cover.",
+        "Cook the mixture undisturbed until the edges of the frittata have firmed and slightly browned, 4 to 5 minutes. Reduce heat to medium-low. Replace the cover but watch every so often until the whole frittata has firmed except the very middle. Take care to keep the heat source on medium-low to avoid burning bottom of frittata.",
+        "Set oven rack about 6 inches from the heat source and preheat the oven's broiler.",
+        "Place the frittata under the broiler to firm and brown the top, 1 to 3 minutes.",
+        "Allow to cool before serving. Top with red pepper flakes if desired.",
+        "Serve warm or at room temperature with an ice cold glass of milk!"
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1/4 cup finely grated Parmigiano-Reggiano cheese",
+        "1 cup packed spinach leaves, coarsely chopped",
+        "2 tablespoons olive oil",
+        "1/4 cup diced leek",
+        "1/4 cup minced carrot",
+        "1 fresh cayenne peppers, chopped",
+        "1 cup cooked garbanzo beans, drained, thoroughly dried",
+        "2/3 cup diced tomatoes",
+        "1/2 teaspoon red pepper flakes (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunchtime Spicy Chickpea Frittata",
+    "url": "http://allrecipes.com/recipe/254213/brunchtime-spicy-chickpea-frittata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunswick-stew-241201.json b/serverless-fleets/data/input/inferencing/recipes/brunswick-stew-241201.json
new file mode 100644
index 000000000..6e10c78a2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunswick-stew-241201.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.",
+        "Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.",
+        "Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.",
+        "Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.",
+        "Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.",
+        "Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf."
+    ],
+    "ingredients": [
+        "1 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces",
+        "1 cup all-purpose flour",
+        "1 teaspoon cayenne",
+        "1/4 cup vegetable oil, divided",
+        "1 medium onion, chopped",
+        "1 medium green bell pepper, chopped",
+        "2 garlic cloves, finely chopped",
+        "1 Turkish or 1/2 California bay leaf",
+        "1 3/4 cups reduced-sodium chicken broth",
+        "1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped",
+        "1 (10-ounce) package frozen corn",
+        "1 (10-ounce) package frozen lima beans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Chicken",
+        "Tomato",
+        "Stew",
+        "High Fiber",
+        "Dinner",
+        "Rabbit",
+        "Corn",
+        "Lima Bean",
+        "Bell Pepper",
+        "Winter",
+        "Gourmet",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brunswick Stew",
+    "url": "http://www.epicurious.com/recipes/food/views/brunswick-stew-241201"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunswick-stew.json b/serverless-fleets/data/input/inferencing/recipes/brunswick-stew.json
new file mode 100644
index 000000000..e1786d993
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunswick-stew.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.",
+        "Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.",
+        "Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour."
+    ],
+    "ingredients": [
+        "4 ounces diced salt pork",
+        "2 pounds chicken parts",
+        "8 cups water",
+        "3 potatoes, cubed",
+        "3 onions, chopped",
+        "1 (28 ounce) can whole peeled tomatoes, chopped",
+        "2 cups canned whole kernel corn",
+        "1 (10 ounce) package frozen lima beans",
+        "1 tablespoon Worcestershire sauce",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunswick Stew",
+    "url": "http://allrecipes.com/recipe/16384/brunswick-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brunzies-baseball-casserole.json b/serverless-fleets/data/input/inferencing/recipes/brunzies-baseball-casserole.json
new file mode 100644
index 000000000..c3c541941
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brunzies-baseball-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Cook the ground beef and onion in a large skillet over medium heat until the beef is completely browned, 7 to 10 minutes; season with salt and black pepper.",
+        "Drain excess grease from the ground beef mixture; transfer to a casserole dish.",
+        "Stir the cream of chicken soup, chicken noodle soup, and instant rice through the ground beef mixture; season again with salt and black pepper.",
+        "Bake in the preheated oven until the edges begin to bubble, 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1 onion, chopped",
+        "1 pinch salt and ground black pepper to taste",
+        "1 (10.75 ounce) can condensed cream of chicken soup",
+        "1 (10.75 ounce) can chicken noodle soup",
+        "3/4 cup instant rice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brunzie's Baseball Casserole",
+    "url": "http://allrecipes.com/recipe/220488/brunzies-baseball-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-a-la-maille.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-a-la-maille.json
new file mode 100644
index 000000000..9762d1d43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-a-la-maille.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Toast the bread in the oven. Rub the bread with the garlic and top with a drizzle of olive oil. In a bowl, stir tomatoes, onion and Maille(R) Old Style mustard. Spread preparation on the slices of toasted bread. Add olive oil, salt and pepper, and garnish with chopped basil."
+    ],
+    "ingredients": [
+        "4 slices ciabatta or French bread",
+        "2 cloves garlic, halved lengthwise",
+        "1/2 onion, diced",
+        "2 tablespoons extra-virgin olive oil",
+        "2 Italian tomatoes, diced",
+        "4 leaves basil, chopped",
+        "2 tablespoons Maille\u00ae Old Style Mustard"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta A La Maille\u00ae",
+    "url": "http://allrecipes.com/recipe/218679/bruschetta-a-la-maille/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-al-pomodoro.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-al-pomodoro.json
new file mode 100644
index 000000000..26330b3e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-al-pomodoro.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the broiler.",
+        "In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.",
+        "Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked."
+    ],
+    "ingredients": [
+        "8 seeded, chopped roma (plum) tomatoes",
+        "5 leaves chopped fresh basil",
+        "2 cloves minced garlic",
+        "1 pinch dried oregano",
+        "1 dash crushed red pepper",
+        "1 pinch salt",
+        "1 pinch ground black pepper",
+        "1 tablespoon olive oil",
+        "1 (1 pound) loaf French or Italian-style bread"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta al Pomodoro",
+    "url": "http://allrecipes.com/recipe/20547/bruschetta-al-pomodoro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-chicken-bake.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-chicken-bake.json
new file mode 100644
index 000000000..5b617b282
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-chicken-bake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat oven to 400 degrees F (200 degrees C).",
+        "Mix tomatoes, stuffing mix and garlic just until stuffing mix is moistened.",
+        "Spread chicken onto bottom of 3-L casserole dish sprayed with cooking spray; top with basil and cheese.",
+        "Cover with stuffing. Bake 30 minutes or until chicken is done and stuffing mixture is heated through."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1786&h=935&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3472355.jpg",
+    "ingredients": [
+        "1 (19 ounce) can stewed tomatoes, undrained",
+        "1 (120 g) package STOVE TOP Stuffing Mix for Chicken",
+        "2 cloves garlic, minced",
+        "1\u2009\u00bd pounds boneless skinless chicken breasts, cut into bite-size pieces",
+        "1 teaspoon dried basil leaves",
+        "1 cup CRACKER BARREL\u00a0Shredded Mozzarella Cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta Chicken Bake",
+    "url": "http://allrecipes.com/recipe/246100/bruschetta-chicken-bake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-chicken.json
new file mode 100644
index 000000000..22e9a93b8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-chicken.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)",
+        "Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately."
+    ],
+    "ingredients": [
+        "4 (5 ounce) boneless skinless chicken breasts",
+        "1/4 cup Mazola\u00ae Corn Oil",
+        "2 tablespoons balsamic vinegar",
+        "2 garlic cloves, finely minced",
+        "1 tablespoon Spice Islands\u00ae Italian Herb Seasoning",
+        "1/2 teaspoon Spice Islands\u00ae Fine Grind Sea Salt",
+        "1/4 teaspoon Spice Islands\u00ae Fine Grind Black Pepper",
+        "2 cups diced plum tomatoes",
+        "1/4 cup diced red onion",
+        "1/2 cup shredded Italian blend cheese",
+        "1/4 cup finely chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta Chicken",
+    "url": "http://allrecipes.com/recipe/239248/bruschetta-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-i.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-i.json
new file mode 100644
index 000000000..171ef5a3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.",
+        "Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.",
+        "Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve."
+    ],
+    "ingredients": [
+        "1 French baguette, cut into 1/2 inch thick circles",
+        "8 plum tomatoes, diced",
+        "1 cup chopped fresh basil",
+        "1/2 red onion, minced",
+        "freshly ground black pepper",
+        "3 cloves garlic"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta I",
+    "url": "http://allrecipes.com/recipe/14838/bruschetta-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-ii.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-ii.json
new file mode 100644
index 000000000..aa8380bac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.",
+        "In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.",
+        "In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.",
+        "Bake the bread slices for 5 minutes or until crisp and brown.",
+        "Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture."
+    ],
+    "ingredients": [
+        "1 (8 ounce) loaf French baguette",
+        "1 1/2 cups spinach - packed, rinsed and torn",
+        "1/2 cup grated Parmesan cheese",
+        "3 cups finely chopped almonds",
+        "3 tablespoons chopped fresh basil",
+        "1 clove garlic, minced",
+        "salt to taste",
+        "freshly ground black pepper",
+        "3 tablespoons olive oil",
+        "1 cup chopped tomatoes",
+        "2 tablespoons thinly sliced green onion"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta II",
+    "url": "http://allrecipes.com/recipe/14129/bruschetta-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-iii.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-iii.json
new file mode 100644
index 000000000..37d77b11e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-iii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of  the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.",
+        "Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly."
+    ],
+    "ingredients": [
+        "1 French baguette",
+        "1 tablespoon olive oil",
+        "2 roma (plum) tomatoes, thinly sliced",
+        "1 tablespoon chopped fresh basil",
+        "1 tablespoon chopped fresh oregano",
+        "1 teaspoon garlic powder",
+        "1 pinch ground white pepper",
+        "1 (8 ounce) package sliced mozzarella cheese",
+        "1 (6 ounce) package sliced provolone cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta III",
+    "url": "http://allrecipes.com/recipe/20545/bruschetta-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-orzo-salad-5195.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-orzo-salad-5195.json
new file mode 100644
index 000000000..39636ac62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-orzo-salad-5195.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Combine all ingredients in bowl. Cover and chill at least 1 hour and up to 4 hours."
+    ],
+    "ingredients": [
+        "1 cup orzo (rice-shaped pasta; also called riso), freshly cooked, rinsed, drained",
+        "2 tomatoes, cored, seeded, chopped",
+        "1 small zucchini, chopped",
+        "1/2 cup chopped red onion",
+        "1/3 cup fresh basil leaves, chopped",
+        "2 1/2 tablespoons balsamic vinegar",
+        "2 large garlic cloves, finely chopped",
+        "1 1/2 tablespoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Onion",
+        "Pasta",
+        "Tomato",
+        "Side",
+        "Quick & Easy",
+        "Basil",
+        "Zucchini",
+        "Spring",
+        "Chill",
+        "Pennsylvania",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bruschetta Orzo Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-orzo-salad-5195"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-recipe.json
new file mode 100644
index 000000000..6314e192d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-recipe.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.",
+        "Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.",
+        "Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.",
+        "To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer."
+    ],
+    "ingredients": [
+        "4 tablespoons olive oil",
+        "5 cloves garlic, finely minced",
+        "1 pint red grape tomatoes, halved lengthwise",
+        "1 whole baguette or crusty loaf",
+        "1 pint yellow grape tomatoes, halved lengthwise",
+        "1 tablespoon balsamic vinegar",
+        "16 whole fresh basil leaves, plus more as needed, chiffonade",
+        "Salt and freshly ground black pepper",
+        "1 stick butter"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Bruschetta Recipes",
+        "Garlic Bread",
+        "Tomato",
+        "Vegetable",
+        "Appetizer"
+    ],
+    "title": "Bruschetta",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-salad.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-salad.json
new file mode 100644
index 000000000..9186068c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-salad.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes."
+    ],
+    "ingredients": [
+        "6 Roma tomatoes, sliced into rounds",
+        "1/2 pound mozzarella cheese, cut into bite-size cubes",
+        "1 cup crushed garlic-flavored bagel chips",
+        "1/2 cup torn fresh basil leaves",
+        "1/2 red onion, chopped",
+        "1/4 cup light olive oil",
+        "3 tablespoons red wine vinegar",
+        "2 large cloves garlic, minced",
+        "1 tablespoon dried basil",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta Salad",
+    "url": "http://allrecipes.com/recipe/242506/bruschetta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-arugula-smoked-mozzarella-and-tomatoes-11933.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-arugula-smoked-mozzarella-and-tomatoes-11933.json
new file mode 100644
index 000000000..8ce59f871
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-arugula-smoked-mozzarella-and-tomatoes-11933.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it."
+    ],
+    "ingredients": [
+        "1 large bunch of arugula (about 1/4 pound), coarse stems discarded and the leaves washed well and spun dry",
+        "1/2 pound smoked mozzarella, chopped fine",
+        "2 tomatoes (1/2 pound total), seeded and chopped fine",
+        "12 diagonally cut 1/2-inch-thick slices of Italian bread (about 1 1/2\u00a0loaves)",
+        "2 garlic cloves, halved",
+        "1/4 cup extra-virgin olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Cocktail Party",
+        "Vegetarian",
+        "Quick & Easy",
+        "Backyard BBQ",
+        "Mozzarella",
+        "Arugula",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Bruschetta with Arugula, Smoked Mozzarella, and Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-with-arugula-smoked-mozzarella-and-tomatoes-11933"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-caponata-12343.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-caponata-12343.json
new file mode 100644
index 000000000..7caf8355c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-caponata-12343.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.",
+        "Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.",
+        "Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs."
+    ],
+    "ingredients": [
+        "1/4 cup olive oil",
+        "3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)",
+        "3/4 cup finely chopped onion",
+        "1/3 cup finely chopped celery",
+        "1/3 cup chopped pitted green olives",
+        "3 tablespoons chopped drained bottled capers",
+        "1/4 cup red-wine vinegar",
+        "1-1/2 tablespoons sugar, or to taste",
+        "3 tablespoons golden raisins",
+        "3 tablespoons pine nuts, toasted lightly",
+        "3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)",
+        "1/4 cup finely chopped flat-leafed parsley leaves",
+        "eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread",
+        "flat-leafed parsley sprigs for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Vinegar",
+        "Raisin",
+        "Pine Nut",
+        "Eggplant",
+        "Chill",
+        "Healthy",
+        "Vegan",
+        "Capers",
+        "Gourmet"
+    ],
+    "title": "Bruschetta with Caponata",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-with-caponata-12343"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-goat-cheese-roasted-pepper-and-basil-105147.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-goat-cheese-roasted-pepper-and-basil-105147.json
new file mode 100644
index 000000000..963d41688
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-goat-cheese-roasted-pepper-and-basil-105147.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.",
+        "Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve."
+    ],
+    "ingredients": [
+        "1 large red bell pepper",
+        "4 ounces soft fresh goat cheese (such as Montrachet), room temperature (about 1 cup)",
+        "4 3/4-inch-thick slices country bread, halved, toasted or grilled",
+        "16 fresh basil leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Bake",
+        "Goat Cheese",
+        "Basil",
+        "Bell Pepper",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bruschetta with Goat Cheese, Roasted Pepper, and Basil",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-with-goat-cheese-roasted-pepper-and-basil-105147"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-olive-paste-peppers-and-goat-cheese-2332.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-olive-paste-peppers-and-goat-cheese-2332.json
new file mode 100644
index 000000000..b4634c7f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-olive-paste-peppers-and-goat-cheese-2332.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Char red bell peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into 1/2-inch-wide strips.",
+        "Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not burn, about 2 minutes per side. Spread 1 side of each bread slice with 1 generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley."
+    ],
+    "ingredients": [
+        "2 small red bell peppers",
+        "8 4x2x1/2-inch slices country-style bread",
+        "10 teaspoons olivada*",
+        "4 ounces soft fresh goat cheese (such as Montrachet), crumbled",
+        "Chopped fresh parsley",
+        "*An olive spread, sometimes called black olive paste or cream, available at Italian markets and specialty foods stores. If unavailable, use pureed pitted brine-cured black olives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Olive",
+        "Pepper",
+        "Appetizer",
+        "Broil",
+        "Goat Cheese",
+        "Summer",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bruschetta with Olive Paste, Peppers and Goat Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-with-olive-paste-peppers-and-goat-cheese-2332"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-roasted-red-bell-peppers-1222.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-roasted-red-bell-peppers-1222.json
new file mode 100644
index 000000000..6fc99f3f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-roasted-red-bell-peppers-1222.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Set strainer over bowl. Holding peppers over bowl to catch any juices, seed peppers. Cut into thin strips. Place in bowl. (Can be made 1 day ahead; chill. Bring to room temperature before using.)",
+        "Preheat broiler. Arrange bread on baking sheet. Broil until toasted, about 2 minutes. Trun bread over. Brush with 1 1/2 tablespoons oil. Broil until golden, about 2 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)",
+        "Add basil, 2 tablespoons oil and minced garlic to peppers. Season to taste with salt and pepper.",
+        "Rub oiled side of each bread slice with cut side of garlice halves. Divide peppers among bread slices."
+    ],
+    "ingredients": [
+        "6 large red bell peppers",
+        "40 2-inch-diameter 1/2-inch-thick diagonal baguette slices",
+        "3 1/2 tablespoons olive oil",
+        "4 1/2 tablespoons sliced fresh basil",
+        "3 large garlic cloves, minced",
+        "3 garlic cloves, halved"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Pepper",
+        "Broil",
+        "Cocktail Party",
+        "Vegetarian",
+        "Low Cal",
+        "Basil",
+        "Winter",
+        "Healthy",
+        "Vegan"
+    ],
+    "title": "Bruschetta with Roasted Red Bell Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-with-roasted-red-bell-peppers-1222"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-roasted-sweet-red-pep.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-roasted-sweet-red-pep.json
new file mode 100644
index 000000000..d78db6368
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-roasted-sweet-red-pep.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat your oven's broiler.",
+        "Slice bread loaf into 1-inch thick portions.  Brush each slice on one side with olive oil.  Broil, oil-side up, until barely golden. Remove from broiler pan and cool.",
+        "In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion.  Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar.  Serve immediately."
+    ],
+    "ingredients": [
+        "16 ounces Italian bread",
+        "2 tablespoons olive oil",
+        "1 (16 ounce) jar marinated roasted sweet red peppers",
+        "3 cloves garlic, chopped",
+        "1 tomato, seeded and chopped",
+        "1 cup chopped fresh basil",
+        "1 onion, chopped (optional)",
+        "3 teaspoons balsamic vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta with Roasted Sweet Red Peppers",
+    "url": "http://allrecipes.com/recipe/16421/bruschetta-with-roasted-sweet-red-pep/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-rosemary-roasted-plum-tomatoes-ricotta-and-prosciutto-360252.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-rosemary-roasted-plum-tomatoes-ricotta-and-prosciutto-360252.json
new file mode 100644
index 000000000..1ecbf12f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-rosemary-roasted-plum-tomatoes-ricotta-and-prosciutto-360252.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).",
+        "Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.",
+        "Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).",
+        "Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.",
+        "Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve."
+    ],
+    "ingredients": [
+        "6 tablespoons plus 1 teaspoon extra-virgin olive oil",
+        "2 large garlic cloves, minced",
+        "2 teaspoons finely chopped fresh rosemary",
+        "1 teaspoon coarse kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise",
+        "12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)",
+        "12 tablespoons ricotta cheese, divided",
+        "6 thin prosciutto slices, cut in half crosswise",
+        "1 teaspoon fresh lemon juice",
+        "1 cup microgreens or baby arugula"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Tomato",
+        "Appetizer",
+        "Side",
+        "Bake",
+        "High Fiber",
+        "Backyard BBQ",
+        "Buffet",
+        "Ricotta",
+        "Rosemary",
+        "Summer",
+        "Prosciutto",
+        "Party",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-with-rosemary-roasted-plum-tomatoes-ricotta-and-prosciutto-360252"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-sauteed-sweet-peppers-and-creamy-gorgonzola-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-sauteed-sweet-peppers-and-creamy-gorgonzola-recipe.json
new file mode 100644
index 000000000..1ef984ce6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-sauteed-sweet-peppers-and-creamy-gorgonzola-recipe.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F.",
+        "Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.",
+        "Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.",
+        "Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately."
+    ],
+    "ingredients": [
+        "Good olive oil",
+        "1 red bell pepper, seeded and sliced into thin strips",
+        "1 yellow bell pepper, seeded and sliced into thin strips",
+        "1/2 teaspoon sugar",
+        "1 tablespoon capers, drained",
+        "2 tablespoons julienned fresh basil leaves",
+        "Kosher salt",
+        "Freshly ground black pepper",
+        "Baguette",
+        "3 ounces creamy Gorgonzola or other blue cheese, at room temperature"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Recipes",
+        "Italian",
+        "Bruschetta Recipes",
+        "Blue Cheese",
+        "Cheese",
+        "Dinner Parties",
+        "Recipes for Parties"
+    ],
+    "title": "Bruschetta with Peppers and Gorgonzola",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/bruschetta-with-sauteed-sweet-peppers-and-creamy-gorgonzola-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-shallots.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-shallots.json
new file mode 100644
index 000000000..cc799f811
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-shallots.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.",
+        "Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.",
+        "Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture."
+    ],
+    "ingredients": [
+        "12 roma (plum) tomatoes, chopped",
+        "1 tablespoon minced garlic",
+        "2 tablespoons minced shallots",
+        "1 cup chopped fresh basil leaves",
+        "1 teaspoon fresh lemon juice",
+        "salt to taste",
+        "freshly ground black pepper to taste",
+        "1/3 cup extra virgin olive oil",
+        "3 cloves garlic, cut into slivers",
+        "1/4 cup extra virgin olive oil",
+        "1 (1 pound) loaf Italian bread, cut into 1/2 inch slices"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruschetta with Shallots",
+    "url": "http://allrecipes.com/recipe/23937/bruschetta-with-shallots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-swiss-chard-pine-nuts-and-currants-100532.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-swiss-chard-pine-nuts-and-currants-100532.json
new file mode 100644
index 000000000..50e918ce6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-swiss-chard-pine-nuts-and-currants-100532.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Place 1/4 cup currants in small bowl. Add enough warm water to cover currants. Soak 20 minutes. Drain well. Preheat oven to 450\u00b0F. Heat 3 tablespoons oil in heavy large pot over medium heat. Add garlic and saut\u00e9 until fragrant and pale golden, about 1 minute. Add Swiss chard. Saut\u00e9 until chard is wilted and tender, about 5 minutes. Mix in pine nuts and currants. Season mixture to taste with salt and pepper. Remove from heat.",
+        "Arrange bread in single layer on baking sheet. Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally. Arrange on platter and serve."
+    ],
+    "ingredients": [
+        "1/4 cup dried currants",
+        "4 tablespoons extra-virgin olive oil",
+        "3 garlic cloves, thinly sliced",
+        "2 bunches Swiss chard (about 1 1/4 pounds), ribs trimmed, leaves coarsely chopped",
+        "2 tablespoons pine nuts, toasted",
+        "8 3 x 2 x 1/2-inch slices crusty French bread"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Garlic",
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Quick & Easy",
+        "Currant",
+        "Pine Nut",
+        "Chard",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bruschetta with Swiss Chard, Pine Nuts and Currants",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-with-swiss-chard-pine-nuts-and-currants-100532"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-white-beans-and-cheese-4341.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-white-beans-and-cheese-4341.json
new file mode 100644
index 000000000..67f2b5a8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-white-beans-and-cheese-4341.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Place beans in large saucepan. Add enough water to cover beans by 2 inches. Bring to boil. Boil 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.",
+        "Return beans to same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead. Cover and refrigerate.)",
+        "Drain beans, reserving 1/3 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and saut\u00e9 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.",
+        "Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.",
+        "Spoon bean mixture atop bread. Sprinkle with remaining parsley."
+    ],
+    "ingredients": [
+        "1 cup dried cannellini (white kidney beans) or Great Northern beans, picked over",
+        "2 celery stalks, halved",
+        "2 carrots, halved",
+        "2 onions, halved",
+        "1 teaspoon ground black pepper",
+        "4 whole cloves",
+        "1 bay leaf",
+        "4 tablespoons olive oil",
+        "2 large garlic cloves, minced",
+        "1 cup freshly grated Pecorino Romano cheese (about 3 ounces)",
+        "1 cup freshly grated Parmesan cheese (about 3 ounces)",
+        "4 tablespoons chopped fresh Italian parsley",
+        "2 tablespoons (1/4 stick) butter",
+        "1 tablespoon chopped fresh rosemary or 1 teaspoon dried",
+        "1 tablespoon chopped fresh sage or 1 teaspoon dried",
+        "6 1/2-inch-thick slices from large crusty round loaf of white bread",
+        "3 garlic cloves, halved"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Cheese",
+        "Garlic",
+        "Appetizer",
+        "Broil",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Parmesan",
+        "Chill",
+        "Simmer",
+        "Boil"
+    ],
+    "title": "Bruschetta with White Beans and Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-with-white-beans-and-cheese-4341"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-white-beans-tomatoes-and-olives-5722.json b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-white-beans-tomatoes-and-olives-5722.json
new file mode 100644
index 000000000..6c1655077
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruschetta-with-white-beans-tomatoes-and-olives-5722.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.",
+        "Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.",
+        "Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.",
+        "Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture."
+    ],
+    "ingredients": [
+        "1 cup dried Great Northern beans",
+        "3 plum tomatoes, seeded, chopped",
+        "1/4 cup chopped pitted Kalamata olives",
+        "6 tablespoons olive oil",
+        "1/4 cup chopped fresh basil",
+        "1 tablespoon minced garlic",
+        "1 French bread baguette, cut into -inch-thick rounds",
+        "5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Olive",
+        "Tomato",
+        "Cocktail Party",
+        "Healthy"
+    ],
+    "title": "Bruschetta with White Beans, Tomatoes and Olives",
+    "url": "http://www.epicurious.com/recipes/food/views/bruschetta-with-white-beans-tomatoes-and-olives-5722"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussel-leaf-and-baby-spinach-saute-51120220.json b/serverless-fleets/data/input/inferencing/recipes/brussel-leaf-and-baby-spinach-saute-51120220.json
new file mode 100644
index 000000000..1cf6e43a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussel-leaf-and-baby-spinach-saute-51120220.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Working with one brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.",
+        "Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels leaves and saut\u00e9 for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.",
+        "Sprinkle with the salt and Marcona almonds and serve immediately."
+    ],
+    "ingredients": [
+        "1 pound brussels sprouts",
+        "2 tablespoons extra-virgin olive oil",
+        "1 tablespoon white wine or champagne vinegar",
+        "1 tablespoon maple syrup",
+        "4 cups baby spinach",
+        "2 generous pinches of sea salt",
+        "1/2 cup Marcona almonds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Side",
+        "Thanksgiving",
+        "Vegetarian",
+        "Fall",
+        "Vegan",
+        "Brussel Sprout",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brussel Leaf and Baby Spinach Saut\u00e9",
+    "url": "http://www.epicurious.com/recipes/food/views/brussel-leaf-and-baby-spinach-saute-51120220"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-and-apple-salad-with-blue-cheese-and-walnuts-102645.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-and-apple-salad-with-blue-cheese-and-walnuts-102645.json
new file mode 100644
index 000000000..ef8364dd7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-and-apple-salad-with-blue-cheese-and-walnuts-102645.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.",
+        "Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dressing can be made 1 day ahead. Cover; chill.) Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve."
+    ],
+    "ingredients": [
+        "3 3/4 pounds small brussels sprouts, quartered through stem ends",
+        "1/4 cup Sherry wine vinegar",
+        "3 tablespoons mayonnaise",
+        "1 cup olive oil",
+        "9 large red-skinned apples, quartered, cored, cut into 1/2-inch pieces",
+        "1 1/2 cups chopped celery leaves",
+        "3 3/4 cups crumbled blue cheese",
+        "3 cups walnuts toasted, coarsely chopped",
+        "Radicchio leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Fruit",
+        "Nut",
+        "Vegetable",
+        "Steam",
+        "Thanksgiving",
+        "Blue Cheese",
+        "Apple",
+        "Walnut",
+        "Winter",
+        "Brussel Sprout",
+        "Christmas Eve"
+    ],
+    "title": "Brussels Sprout and Apple Salad with Blue Cheese and Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprout-and-apple-salad-with-blue-cheese-and-walnuts-102645"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-and-chicken-stir-fry-10662.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-and-chicken-stir-fry-10662.json
new file mode 100644
index 000000000..3e921bfae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-and-chicken-stir-fry-10662.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "In a bowl whisk together the egg white and 1 tablespoon of the cornstarch, add the chicken, and let the mixture stand for 10 minutes. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 minutes, or until they are just crisp-tender, drain them in a colander, and refresh them under cold water.",
+        "Heat a wok over moderately high heat and in it heat the peanut oil until it is hot but not smoking. Add the chicken, drained, stir-fry it for 45 seconds to 1 minute, or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl. Heat the oil remaining in the wok until it is hot but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds. Add the bell pepper and stir-fry the mixture for 2 minutes. Add the scallions and the Brussels sprouts and stir-fry the mixture for 1 minute. In a small bowl whisk together the soy sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 teaspoon cornstarch, and the cold water, make a well in the center of the vegetables, and whisk the soy sauce mixture into the well. Bring the liquid to a boil, stir together the vegetable mixture to combine it well,and simmer it for 1 minute. Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or until the chicken is heated through."
+    ],
+    "ingredients": [
+        "1 large egg white",
+        "1 tablespoon plus 1 teaspoon cornstarch",
+        "1 whole boneless skinless chicken breast (about 3/4 pound), cut into 3/4-inch pieces",
+        "2 pints Brussels sprouts, trimmed and halved or, if large, quartered",
+        "1/4 cup peanut or vegetable oil",
+        "1 shallot, minced",
+        "1 garlic clove, minced",
+        "1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot",
+        "1 red bell pepper, cut into 3/4-inch pieces",
+        "6 scallions, cut diagonally into 3/4-inch pieces (about 1 1/4 cups)",
+        "3 tablespoons soy sauce",
+        "1 teaspoon sugar",
+        "1 1/2 tablespoons rice vinegar (available at Oriental markets and many supermarkets)",
+        "1/3 cup chicken broth",
+        "1 teaspoon Oriental sesame oil",
+        "1 teaspoon cold water",
+        "an 8-ounce can water chestnuts, sliced thin, blanched in boiling water for 30 seconds, and refreshed under cold water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Stir-Fry",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Fall",
+        "Brussel Sprout",
+        "Gourmet"
+    ],
+    "title": "Brussels Sprout and Chicken Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprout-and-chicken-stir-fry-10662"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-blue-cheese-and-glazed-pecan-salad-107473.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-blue-cheese-and-glazed-pecan-salad-107473.json
new file mode 100644
index 000000000..1fb15fd8e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-blue-cheese-and-glazed-pecan-salad-107473.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.",
+        "Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)",
+        "Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans."
+    ],
+    "ingredients": [
+        "2/3 cup olive oil",
+        "5 tablespoons red wine vinegar",
+        "3/4 teaspoon sugar",
+        "4 pounds brussels sprouts, trimmed",
+        "6 ounces Maytag blue cheese or Danish blue cheese, crumbled (about 1 1/2 cups)",
+        "Glazed Pecans , coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Nut",
+        "Vegetable",
+        "Side",
+        "Pecan",
+        "Winter",
+        "Brussel Sprout",
+        "Boil",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brussels Sprout, Blue Cheese, and Glazed-Pecan Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprout-blue-cheese-and-glazed-pecan-salad-107473"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-hash-with-caramelized-shallots-240411.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-hash-with-caramelized-shallots-240411.json
new file mode 100644
index 000000000..73da7cf26
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-hash-with-caramelized-shallots-240411.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Saut\u00e9 until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.",
+        "Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saut\u00e9 until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Saut\u00e9 until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper."
+    ],
+    "ingredients": [
+        "6 tablespoons (3/4 stick) butter, divided",
+        "1/2 pound shallots, thinly sliced",
+        "Coarse kosher salt",
+        "2 tablespoons apple cider vinegar",
+        "4 teaspoons sugar",
+        "1 1/2 pounds brussels sprouts, trimmed",
+        "3 tablespoons extra-virgin olive oil",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Vegetarian",
+        "Low Cal",
+        "High Fiber",
+        "Fall",
+        "Brussel Sprout",
+        "Shallot",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brussels Sprout Hash with Caramelized Shallots",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprout-hash-with-caramelized-shallots-240411"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-hash.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-hash.json
new file mode 100644
index 000000000..d70bb6f74
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-hash.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.",
+        "Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1936&h=1014&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1119507.jpg",
+    "ingredients": [
+        "\u00bc cup honey-flavored butter",
+        "\u00bd cup chopped onion",
+        "1 pound Brussels sprouts, grated",
+        "salt and ground black pepper to taste",
+        "2 tablespoons white cooking wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprout Hash",
+    "url": "http://allrecipes.com/recipe/237091/brussels-sprout-hash/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-pakora.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-pakora.json
new file mode 100644
index 000000000..3e780bd09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-pakora.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 5 minutes.",
+        "Sift chickpea and rice flour together in a large bowl; mix in coriander, cumin, baking powder, salt, and black pepper. Whisk in enough water until pakora batter is the consistency of pancake batter. Stir in Brussels sprouts, cilantro, and chile peppers until combined.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Scoop a few tablespoons of pakora batter at a time into the hot oil. Fry until golden, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package Brussels sprouts",
+        "1 cup chickpea flour",
+        "3 tablespoons rice flour",
+        "1 tablespoon ground coriander",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon baking powder",
+        "salt and ground black pepper to taste",
+        "1 cup water, or more as needed",
+        "1/2 cup chopped fresh cilantro",
+        "2 chile peppers, seeded and diced",
+        "vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprout Pakora",
+    "url": "http://allrecipes.com/recipe/246037/brussels-sprout-pakora/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-slaw-with-mustard-dressing-and-maple-glazed-pecans-355785.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-slaw-with-mustard-dressing-and-maple-glazed-pecans-355785.json
new file mode 100644
index 000000000..1abfe9c0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-slaw-with-mustard-dressing-and-maple-glazed-pecans-355785.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 325\u00b0F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.",
+        "Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.",
+        "Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.",
+        "Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1 cup large pecan halves",
+        "1/4 cup pure maple syrup",
+        "1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning",
+        "1/4 teaspoon freshly ground black pepper",
+        "1/4 cup whole grain Dijon mustard",
+        "2 tablespoons apple cider vinegar",
+        "2 tablespoons fresh lemon juice",
+        "1 tablespoon sugar",
+        "1/4 cup vegetable oil",
+        "1 1/2 pounds brussels sprouts, trimmed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Mustard",
+        "Side",
+        "Marinate",
+        "Thanksgiving",
+        "Vegetarian",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Pecan",
+        "Fall",
+        "Healthy",
+        "Brussel Sprout",
+        "Potluck",
+        "Maple Syrup",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprout-slaw-with-mustard-dressing-and-maple-glazed-pecans-355785"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-slaw.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-slaw.json
new file mode 100644
index 000000000..3026f94be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-slaw.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Whisk olive oil, vinegar, honey, garlic, and mustard together in a bowl until dressing is smooth.",
+        "Combine Brussels sprouts, dried cherries, almonds, and Parmesan cheese together in a bowl; add dressing and toss to coat."
+    ],
+    "ingredients": [
+        "Dressing:",
+        "1/4 cup olive oil",
+        "2 tablespoons distilled white vinegar",
+        "1 tablespoon honey",
+        "1 clove garlic, minced",
+        "1 teaspoon brown mustard",
+        "Salad:",
+        "1 pound Brussels sprouts, shredded",
+        "1/2 cup dried cherries",
+        "1/2 cup slivered almonds",
+        "1/2 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprout Slaw",
+    "url": "http://allrecipes.com/recipe/241409/brussels-sprout-slaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-spaghetti.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-spaghetti.json
new file mode 100644
index 000000000..006f70d7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprout-spaghetti.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.",
+        "Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.",
+        "Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.",
+        "Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "1 pound Brussels sprouts",
+        "1/2 (8 ounce) package spaghetti",
+        "1 tablespoon olive oil",
+        "2 cloves garlic, chopped",
+        "1 lemon, juiced",
+        "3 tablespoons tahini paste",
+        "2 teaspoons capers (optional)",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprout Spaghetti",
+    "url": "http://allrecipes.com/recipe/255389/brussels-sprout-spaghetti/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-ala-angela.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-ala-angela.json
new file mode 100644
index 000000000..5f1aae878
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-ala-angela.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place the bacon, onion, and garlic in a large, deep skillet and cook over medium-high heat until the onions caramelize, 10 to 12 minutes.",
+        "Pour the chicken stock into the pan; add the Brussels sprouts. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the mixture so the sprouts are coated in the liquid",
+        "Place a cover on the skillet and cook until the sprouts are cooked through yet firm, about 15 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7284812.jpg",
+    "ingredients": [
+        "6 slices bacon, diced",
+        "1  onion, diced",
+        "1 tablespoon minced garlic",
+        "1 cup chicken stock",
+        "2 (16 ounce) packages Brussels sprouts, trimmed and halved lengthwise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts ala Angela",
+    "url": "http://allrecipes.com/recipe/221311/brussels-sprouts-ala-angela/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-chestnuts-with-blue-cheese-230943.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-chestnuts-with-blue-cheese-230943.json
new file mode 100644
index 000000000..d2e0868a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-chestnuts-with-blue-cheese-230943.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Heat olive oil in large nonstick skillet over medium-high heat. Add shallots and saut\u00e9 1 minute. Add brussels sprouts and chestnuts. Sprinkle with salt and pepper and saut\u00e9 1 minute. Add broth and bring to boil. Reduce heat, cover, and simmer until brussels sprouts are almost tender, about 5 minutes. Uncover and boil until almost all liquid evaporates, about 4 minutes. Add cream and boil until brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes. Mix in chives. Season with salt and generous amount of pepper. Transfer to bowl. Sprinkle with cheese and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 large shallots, halved lengthwise, sliced crosswise",
+        "1 pound brussels sprouts, stem end trimmed, halved lengthwise",
+        "1 7.25- to 7.4-ounce jar steamed chestnuts",
+        "1 cup low-salt chicken broth",
+        "1/3 cup whipping cream",
+        "3 tablespoons chopped fresh chives",
+        "1/2 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Side",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Blue Cheese",
+        "Fall",
+        "Chestnut",
+        "Brussel Sprout",
+        "Boil",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brussels Sprouts and Chestnuts with Blue Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-and-chestnuts-with-blue-cheese-230943"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-chestnuts.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-chestnuts.json
new file mode 100644
index 000000000..d05813a15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-chestnuts.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.",
+        "Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4",
+        "Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.",
+        "To roast whole chestnuts:  Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible."
+    ],
+    "ingredients": [
+        "3 cups Brussels sprouts",
+        "1 cup chestnuts, peeled",
+        "1 large oranges, peeled and segmented",
+        "1/2 cup low fat, low sodium chicken broth",
+        "1 tablespoon canola oil",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts and Chestnuts",
+    "url": "http://allrecipes.com/recipe/15774/brussels-sprouts-and-chestnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-feta-pastry-roll.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-feta-pastry-roll.json
new file mode 100644
index 000000000..d9d0099e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-feta-pastry-roll.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.",
+        "Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.",
+        "Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.",
+        "Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.",
+        "Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.",
+        "Bake in the preheated oven until golden brown, about 20 minutes. Serve hot."
+    ],
+    "ingredients": [
+        "15 Brussels sprouts, trimmed and cut in half",
+        "2 tablespoons fresh lemon juice",
+        "3 tablespoons balsamic vinegar, or to taste",
+        "1 teaspoon honey, or to taste",
+        "1/4 cup olive oil",
+        "salt and ground black pepper to taste",
+        "1/4 cup chopped fresh basil",
+        "1 small white onion, chopped",
+        "1/4 cup walnuts",
+        "1/4 cup almonds",
+        "1 (6 ounce) container sheep-milk feta cheese, crumbled",
+        "2 (8 inch) square sheets of frozen puff pastry, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts and Feta Pastry Roll",
+    "url": "http://allrecipes.com/recipe/216810/brussels-sprouts-and-feta-pastry-roll/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-onions-with-dill-10063.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-onions-with-dill-10063.json
new file mode 100644
index 000000000..5d684022b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-onions-with-dill-10063.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saut\u00e9 onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1 1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons vegetable oil",
+        "6 small white onions (each about 1 inch in diameter), quartered lengthwise and peeled",
+        "12 Brussels sprouts, quartered lengthwise and trimmed",
+        "1/4 cup water",
+        "1 teaspoon sugar",
+        "1 teaspoon minced fresh dill plus 2 sprigs for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Wheat/Gluten-Free",
+        "Summer",
+        "Healthy",
+        "Brussel Sprout",
+        "Dill",
+        "Gourmet",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Brussels Sprouts and Onions with Dill",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-and-onions-with-dill-10063"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-pearl-onions-in-horseradish-cream-107298.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-pearl-onions-in-horseradish-cream-107298.json
new file mode 100644
index 000000000..47c022991
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-pearl-onions-in-horseradish-cream-107298.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)",
+        "Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and saut\u00e9 until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired."
+    ],
+    "ingredients": [
+        "1 10-ounce bag very small (1/2- to 3/4-inch-diameter) white pearl onions, unpeeled",
+        "1 1/2 pounds small brussels sprouts, trimmed",
+        "3 tablespoons (or more) prepared white horseradish",
+        "2 teaspoons all purpose flour",
+        "1/8 teaspoon ground allspice",
+        "3/4 cup whipping cream",
+        "3 tablespoons butter",
+        "1 teaspoon chopped fresh thyme",
+        "Fresh thyme sprigs (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Horseradish",
+        "Fall",
+        "Brussel Sprout",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brussels Sprouts and Pearl Onions in Horseradish Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-and-pearl-onions-in-horseradish-cream-107298"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-roasted-red-onions-14464.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-roasted-red-onions-14464.json
new file mode 100644
index 000000000..602478469
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-roasted-red-onions-14464.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0 F.",
+        "Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.",
+        "Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.",
+        "In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "4 pounds medium red onions (about 9)",
+        "1 tablespoon olive oil",
+        "1 1/4 pounds Brussels sprouts",
+        "1 1/2 tablespoons Dijon mustard",
+        "1/4 cup water",
+        "3 tablespoons unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mustard",
+        "Onion",
+        "Side",
+        "Roast",
+        "Vegetarian",
+        "Low/No Sugar",
+        "Fall",
+        "Brussel Sprout",
+        "Boil",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brussels Sprouts and Roasted Red Onions",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-and-roasted-red-onions-14464"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-steak-stir-fry-51148620.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-steak-stir-fry-51148620.json
new file mode 100644
index 000000000..cc97fca14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-and-steak-stir-fry-51148620.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.",
+        "Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.",
+        "Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.",
+        "Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.",
+        "Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens."
+    ],
+    "ingredients": [
+        "3 tablespoons oyster sauce",
+        "3 tablespoons reduced-sodium soy sauce",
+        "2 tablespoons unseasoned rice vinegar",
+        "4 tablespoons vegetable oil, divided",
+        "1 pound brussels sprouts, halved",
+        "8 ounces flank or skirt steak, thinly sliced against the grain",
+        "Kosher salt",
+        "4 scallions, whites chopped, greens sliced",
+        "3 garlic cloves, sliced",
+        "2 tablespoons chopped peeled ginger",
+        "2 medium carrots, peeled, thinly sliced on a diagonal",
+        "1 Fresno chile or jalape\u00f1o, sliced into rings",
+        "Steamed rice (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Stir-Fry",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Dinner",
+        "Steak",
+        "Winter",
+        "Healthy",
+        "Low Cholesterol",
+        "Brussel Sprout",
+        "Quick and Healthy",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "No Sugar Added"
+    ],
+    "title": "Brussels Sprouts and Steak Stir-Fry",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-and-steak-stir-fry-51148620"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-bake.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-bake.json
new file mode 100644
index 000000000..dd975adeb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-bake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.",
+        "In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.",
+        "Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "2 (10 ounce) packages frozen brussels sprouts",
+        "2 tablespoons butter",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "2 eggs, beaten",
+        "1/2 cup shredded Cheddar cheese",
+        "1/2 cup dry bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts Bake",
+    "url": "http://allrecipes.com/recipe/42618/brussels-sprouts-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-chips-51230230.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-chips-51230230.json
new file mode 100644
index 000000000..dbe3ea56e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-chips-51230230.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "1. Preheat the oven to 350\u00b0F. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.",
+        "2. Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt."
+    ],
+    "ingredients": [
+        "1 pound brussels sprouts",
+        "3 tablespoons olive oil",
+        "1 teaspoon sea salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Roast",
+        "Passover",
+        "Vegetarian",
+        "Dinner",
+        "Vegan",
+        "Kosher for Passover",
+        "Brussel Sprout",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brussels Sprouts Chips",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-chips-51230230"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-for-people-who-think-they-hate-brussels-sprouts-358275.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-for-people-who-think-they-hate-brussels-sprouts-358275.json
new file mode 100644
index 000000000..10825ec71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-for-people-who-think-they-hate-brussels-sprouts-358275.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.",
+        "Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.",
+        "Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and saut\u00e9 for 1 minute. Add the sprouts and nutmeg and saut\u00e9 for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts."
+    ],
+    "ingredients": [
+        "1 pound Brussels sprouts",
+        "1 teaspoon salt",
+        "2 tablespoons extra virgin olive oil",
+        "1 teaspoon hot red pepper flakes, or to taste",
+        "5 cloves garlic, finely minced",
+        "1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated",
+        "1/2 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Garlic",
+        "Leafy Green",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Dinner",
+        "Parmesan",
+        "Brussel Sprout",
+        "Boil"
+    ],
+    "title": "Brussels Sprouts for People Who Think They Hate Brussels Sprouts",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-for-people-who-think-they-hate-brussels-sprouts-358275"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-gratin.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-gratin.json
new file mode 100644
index 000000000..4ac63612a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-gratin.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.",
+        "Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.",
+        "Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.",
+        "Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 pound Brussels sprouts, cleaned and trimmed",
+        "2 slices bacon, cut into 1/2 inch pieces",
+        "salt and ground black pepper to taste",
+        "1/2 cup heavy cream",
+        "1/4 cup bread crumbs",
+        "1/4 cup grated Parmesan cheese",
+        "2 tablespoons butter, cut into tiny pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts Gratin",
+    "url": "http://allrecipes.com/recipe/211401/brussels-sprouts-gratin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-in-a-sherry-bacon-cr.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-in-a-sherry-bacon-cr.json
new file mode 100644
index 000000000..dc4ea35c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-in-a-sherry-bacon-cr.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.",
+        "Preheat oven to 475 degrees F (245 degrees C).",
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring  occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.",
+        "While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper."
+    ],
+    "ingredients": [
+        "1 tablespoon salt",
+        "1 pound Brussels sprouts, trimmed and halved lengthwise",
+        "2 tablespoons olive oil",
+        "sea salt and freshly ground black pepper to taste",
+        "4 slices bacon, chopped",
+        "1 shallot, chopped",
+        "7 cremini mushrooms, chopped, or more to taste",
+        "1 clove garlic, minced",
+        "1/4 cup cream sherry",
+        "1/2 cup heavy cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts in a Sherry Bacon Cream Sauce",
+    "url": "http://allrecipes.com/recipe/216028/brussels-sprouts-in-a-sherry-bacon-cr/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-in-mustard-sauce.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-in-mustard-sauce.json
new file mode 100644
index 000000000..cf823e02b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-in-mustard-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Dissolve cornstarch in 1/4 cup water, and set aside.",
+        "In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.",
+        "Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons cornstarch",
+        "1/4 cup water",
+        "1 (14.5 ounce) can chicken broth",
+        "1 pound Brussels sprouts",
+        "2 teaspoons prepared Dijon-style mustard",
+        "2 teaspoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts in Mustard Sauce",
+    "url": "http://allrecipes.com/recipe/13735/brussels-sprouts-in-mustard-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-pizza.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-pizza.json
new file mode 100644
index 000000000..d5bd6871b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-pizza.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 475 degrees F (245 degrees C).",
+        "Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir pancetta until fat has been released, 3 to 5 minutes. Transfer pancetta to a paper towel-lined plate.",
+        "Pour remaining 5 teaspoons olive oil into the same skillet; cook and stir garlic until fragrant, about 20 seconds. Add Brussels sprouts to garlic; cook, stirring constantly, until sprouts begin to brown, 5 to 10 minutes. Transfer sprouts and garlic to a bowl and crumble cooled pancetta over the mixture. Add mozzarella cheese and fennel seed; toss to coat. Place pizza crust onto a baking sheet and spread Brussels sprouts mixture atop pizza crust.",
+        "Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 teaspoon extra-virgin olive oil",
+        "9 slices pancetta",
+        "5 teaspoons extra-virgin olive oil",
+        "2 cloves garlic, minced",
+        "6 Brussels sprouts, trimmed and thinly sliced",
+        "1 (8 ounce) package shredded mozzarella cheese",
+        "1/2 teaspoon fennel seed",
+        "1 12-inch pizza crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts Pizza",
+    "url": "http://allrecipes.com/recipe/229001/brussels-sprouts-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-slaw-with-honey-yogu.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-slaw-with-honey-yogu.json
new file mode 100644
index 000000000..055a62a73
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-slaw-with-honey-yogu.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine Brussels sprouts and 2 tablespoons water in a medium microwave-safe bowl; cover. Microwave on 100% power (high) for 4 minutes, stirring halfway through. Immediately chill the Brussels sprouts by plunging into a bowl of ice water; drain well. Remove any excess moisture from the Brussels sprouts by using a salad spinner or place Brussels sprouts in a colander and use paper towels to absorb the excess moisture.",
+        "Combine Brussels sprouts and apple in a large bowl. Pour Honey Yogurt Dressing (see below) over Brussels sprouts mixture; toss gently to coat. Add bacon; toss gently to combine. Cover and chill for 2 to 24 hours. Just before serving, gently stir in almonds.",
+        "Honey Yogurt Dressing: Stir together VOSKOS(R) Nonfat Honey Greek Yogurt, cider vinegar, and salt in a bowl. Chill up to 24 hours."
+    ],
+    "ingredients": [
+        "4 cups thinly sliced Brussels sprouts*",
+        "1 medium apple, coarsely chopped",
+        "4 slices bacon, crisp-cooked and crumbled",
+        "1/2 cup sliced almonds, toasted**",
+        "Honey Yogurt Dressing:",
+        "1 (5.3 ounce) container VOSKOS\u00ae Nonfat Honey Greek Yogurt",
+        "1 tablespoon cider vinegar",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts Slaw with Honey Yogurt Dressing",
+    "url": "http://allrecipes.com/recipe/237936/brussels-sprouts-slaw-with-honey-yogu/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-stir-fry.json
new file mode 100644
index 000000000..c831f6784
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-stir-fry.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 onion, chopped",
+        "1 large potato, peeled and cubed",
+        "1 bay leaf",
+        "1 pound Brussels sprouts, trimmed and halved lengthwise",
+        "1 red pepper, seeded and cut into 1/2-inch cubes",
+        "1/4 cup chicken broth",
+        "ground black pepper, to taste",
+        "2 tablespoons chopped green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts Stir Fry",
+    "url": "http://allrecipes.com/recipe/148877/brussels-sprouts-stir-fry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-apples.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-apples.json
new file mode 100644
index 000000000..92c8d0dc1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-apples.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Stir the Brussels sprouts, apple, apple cider, olive oil, thyme, salt, and pepper together in a baking dish until evenly mixed.",
+        "Bake in the preheated oven until the Brussels sprouts are tender, about 25 minutes."
+    ],
+    "ingredients": [
+        "1 cup diced apple",
+        "1 pound Brussels sprouts, trimmed and quartered",
+        "1/4 cup apple cider",
+        "4 teaspoons olive oil",
+        "2 teaspoons minced fresh thyme",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts with Apples",
+    "url": "http://allrecipes.com/recipe/216033/brussels-sprouts-with-apples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-and-balsa.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-and-balsa.json
new file mode 100644
index 000000000..2a67661a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-and-balsa.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.",
+        "Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top."
+    ],
+    "ingredients": [
+        "2 pounds Brussels sprouts, trimmed and halved lengthwise",
+        "6 slices bacon, or more to taste, thinly sliced",
+        "salt and ground black pepper to taste (optional)",
+        "2/3 cup reduced balsamic vinegar, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts with Bacon and Balsamic",
+    "url": "http://allrecipes.com/recipe/255721/brussels-sprouts-with-bacon-and-balsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-and-thyme-105615.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-and-thyme-105615.json
new file mode 100644
index 000000000..15cddb5a4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-and-thyme-105615.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Cook Brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander. Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes. Reduce heat to moderate and stir in Brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 lb Brussels sprouts, trimmed and halved (quartered if large)",
+        "2 bacon slices, finely chopped",
+        "1 teaspoon chopped fresh thyme",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Quick & Easy",
+        "Bacon",
+        "Fall",
+        "Thyme",
+        "Brussel Sprout",
+        "Boil",
+        "Gourmet",
+        "Sugar Conscious",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brussels Sprouts with Bacon and Thyme",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-bacon-and-thyme-105615"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-dressing.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-dressing.json
new file mode 100644
index 000000000..75c523d81
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-dressing.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Slice each Brussels sprout in half, cut each half into into strips, and discard the cores. Transfer to a large bowl.",
+        "Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to high and boil for 1 minute.",
+        "Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste."
+    ],
+    "ingredients": [
+        "1 1/4 pounds Brussels sprouts",
+        "1 tablespoon vegetable oil",
+        "4 ounces bacon, sliced",
+        "1/3 cup cider vinegar",
+        "1 lemon, juiced",
+        "2 tablespoons brown sugar",
+        "salt and ground black pepper to taste",
+        "1 pinch cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts with Bacon Dressing",
+    "url": "http://allrecipes.com/recipe/230157/brussels-sprouts-with-bacon-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-recipe.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-recipe.json
new file mode 100644
index 000000000..6a4aeaffc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-bacon-recipe.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits."
+    ],
+    "ingredients": [
+        "3 slices bacon, chopped",
+        "1 tablespoon extra-virgin olive oil, 1 turn of the pan",
+        "1 shallot, chopped",
+        "1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved",
+        "Salt and pepper, to your taste",
+        "1 cup chicken broth"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Thanksgiving Side Dishes",
+        "Holiday",
+        "Thanksgiving",
+        "American",
+        "Bacon Recipes",
+        "Meat",
+        "Brussels Sprouts",
+        "Vegetable",
+        "Shallot Recipes",
+        "Sauteing Recipes"
+    ],
+    "title": "Brussels Sprouts with Bacon",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-browned-butter.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-browned-butter.json
new file mode 100644
index 000000000..fcb2eb027
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-browned-butter.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.",
+        "Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.",
+        "Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.",
+        "Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat."
+    ],
+    "ingredients": [
+        "1 1/2 pounds Brussels sprouts",
+        "3 tablespoons extra-virgin olive oil",
+        "1 teaspoon red pepper flakes",
+        "salt and ground black pepper to taste",
+        "1 small red onion, chopped",
+        "3 cloves garlic, coarsely chopped",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts With Browned Butter",
+    "url": "http://allrecipes.com/recipe/229813/brussels-sprouts-with-browned-butter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-butternut-squash-and-currants.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-butternut-squash-and-currants.json
new file mode 100644
index 000000000..ae19d681a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-butternut-squash-and-currants.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven to 350\u00b0F. Wrap the shallots and 2 tablespoons water in aluminum foil and bake for 50 minutes.",
+        "In a stainless steel pan, steam the brussels sprout hearts and butternut squash in 1/4 cup water for 5 minutes. Add the shallots, thyme, brussels sprout leaves, lemon zest, vinegar, and currants. Steam 3 more minutes.",
+        "Sprinkle with hemp seeds to garnish."
+    ],
+    "ingredients": [
+        "1/2 cup shallots, cut in half",
+        "2 cups brussels sprouts, leaves separated from the hearts",
+        "1/2 cup butternut squash, diced",
+        "1/2 teaspoon fresh thyme, chopped",
+        "1/2 organic lemon, zest only",
+        "1 tablespoon balsamic vinegar or Dr. Fuhrman\u2019s Black Fig Vinegar",
+        "2 tablespoons dried currants",
+        "2 tablespoons hemp seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "HarperCollins",
+        "Side",
+        "Brussel Sprout",
+        "Butternut Squash",
+        "Currant",
+        "Seed",
+        "Vegan",
+        "Vegetarian",
+        "Wheat/Gluten-Free",
+        "Healthy",
+        "Quick and Healthy",
+        "Steam"
+    ],
+    "title": "Brussels Sprouts With Butternut Squash and Currants",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-butternut-squash-and-currants"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-chestnuts-232987.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-chestnuts-232987.json
new file mode 100644
index 000000000..5535484b7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-chestnuts-232987.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1 1/4 cups water",
+        "2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)",
+        "1 cup heavy cream",
+        "2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Nut",
+        "Vegetable",
+        "Side",
+        "Thanksgiving",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Fall",
+        "Chestnut",
+        "Brussel Sprout",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brussels Sprouts with Chestnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-chestnuts-232987"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-chestnuts.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-chestnuts.json
new file mode 100644
index 000000000..0ff93fc58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-chestnuts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.",
+        "Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.",
+        "Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1213&h=635&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2765445.jpg",
+    "ingredients": [
+        "1 pound fresh chestnuts",
+        "1 pound Brussels sprouts, halved",
+        "3 tablespoons butter",
+        "2  shallots, minced",
+        "salt and ground black pepper to taste",
+        "1 pinch ground nutmeg, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts with Chestnuts",
+    "url": "http://allrecipes.com/recipe/212901/brussels-sprouts-with-chestnuts/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-franks.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-franks.json
new file mode 100644
index 000000000..d8a766b2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-franks.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.",
+        "Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "8 frankfurters, sliced",
+        "1 clove garlic, minced",
+        "1 cup spicy vegetable juice cocktail",
+        "1 teaspoon Worcestershire sauce",
+        "1 large tomato, chopped",
+        "3 cups Brussels sprouts, halved",
+        "freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts With Franks",
+    "url": "http://allrecipes.com/recipe/93629/brussels-sprouts-with-franks/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-garlic-pecans-and-basil-15651.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-garlic-pecans-and-basil-15651.json
new file mode 100644
index 000000000..bfc21b6ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-garlic-pecans-and-basil-15651.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Combine brussels sprouts, cream and garlic in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.",
+        "Meanwhile, finely grind pecans with basil leaves and lemon peel in processor. Add pecan mixture to skillet. Toss until brussels sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve."
+    ],
+    "ingredients": [
+        "1 1/2 pounds small brussels sprouts, trimmed",
+        "3/4 cup whipping cream",
+        "5 large garlic cloves, chopped",
+        "3/4 cup pecans, toasted",
+        "3/4 cup (packed) fresh basil leaves",
+        "1 1/2 teaspoons grated lemon peel",
+        "Fresh basil sprigs (optional)",
+        "Lemon wedges (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Garlic",
+        "Nut",
+        "Vegetable",
+        "Side",
+        "Thanksgiving",
+        "Vegetarian",
+        "Basil",
+        "Pecan",
+        "Fall",
+        "Brussel Sprout",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brussels Sprouts with Garlic, Pecans and Basil",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-garlic-pecans-and-basil-15651"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-golden-onion-12004.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-golden-onion-12004.json
new file mode 100644
index 000000000..5a40bf8ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-golden-onion-12004.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Trim Brussels sprouts and quarter lengthwise. In a large saucepan of boiling salted water boil sprouts 5 minutes, or until just tender, and drain in a colander. In pan cook onion in butter over moderate heat, stirring occasionally, until golden. Add sprouts and cook, stirring, 1 minute. In a small bowl stir together mustard and water and stir into sprouts with salt and pepper to taste."
+    ],
+    "ingredients": [
+        "10 ounces Brussels sprouts (about 2 1/2 cups)",
+        "1 small onion, sliced thin",
+        "1 tablespoon unsalted butter",
+        "2 1/2 teaspoons Dijon mustard (preferably coarse-grained)",
+        "1 teaspoon water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Brussel Sprout",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brussels Sprouts with Golden Onion",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-golden-onion-12004"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-grapes.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-grapes.json
new file mode 100644
index 000000000..6b9eff9c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-grapes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.",
+        "Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes."
+    ],
+    "ingredients": [
+        "2 pounds Brussels sprouts, trimmed and scored",
+        "2 cups water",
+        "1 teaspoon salt",
+        "1/4 cup olive oil",
+        "4 cloves garlic, crushed",
+        "2 bunches green onions, chopped",
+        "1 cup seedless red grapes, halved",
+        "4 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts with Grapes",
+    "url": "http://allrecipes.com/recipe/22263/brussels-sprouts-with-grapes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-gremolata.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-gremolata.json
new file mode 100644
index 000000000..6ab7b67f7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-gremolata.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Bring a large pot of water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally, until tender, 5 to 6 minutes. Drain.",
+        "Mix parsley, lemon zest, and garlic together in a small bowl.",
+        "Drizzle butter over cooked Brussels sprouts; sprinkle with parsley mixture, salt, and black pepper."
+    ],
+    "ingredients": [
+        "1 pound Brussels sprouts, trimmed",
+        "6 sprigs fresh parsley, finely chopped",
+        "2 teaspoons lemon zest",
+        "1 clove garlic, thickly sliced",
+        "2 tablespoons butter, melted",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts with Gremolata",
+    "url": "http://allrecipes.com/recipe/228874/brussels-sprouts-with-gremolata/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-marjoram-and-pine-nuts-105810.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-marjoram-and-pine-nuts-105810.json
new file mode 100644
index 000000000..681789ab0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-marjoram-and-pine-nuts-105810.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; saut\u00e9 until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)",
+        "Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1/2 cup pine nuts",
+        "1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved",
+        "1 cup canned low-salt chicken broth",
+        "2 shallots, minced",
+        "1 tablespoon chopped fresh marjoram",
+        "1/3 cup whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Pine Nut",
+        "Fall",
+        "Brussel Sprout"
+    ],
+    "title": "Brussels Sprouts with Marjoram and Pine Nuts",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-marjoram-and-pine-nuts-105810"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-mushrooms.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-mushrooms.json
new file mode 100644
index 000000000..2db0e651f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-mushrooms.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.",
+        "Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately."
+    ],
+    "ingredients": [
+        "4 cups Brussels sprouts, trimmed and halved",
+        "1/2 pound whole mushrooms",
+        "5 tablespoons butter",
+        "1/2 cup chopped fresh parsley",
+        "salt and pepper to taste",
+        "fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts with Mushrooms",
+    "url": "http://allrecipes.com/recipe/63340/brussels-sprouts-with-mushrooms/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-13514.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-13514.json
new file mode 100644
index 000000000..e122079dd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-13514.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a skillet saut\u00e9 the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 shallots, sliced thin",
+        "1 tablespoon olive oil",
+        "3/4 pound (about 14) Brussels sprouts, trimmed, cored, and shredded",
+        "1/2 cup water",
+        "2 teaspoons balsamic vinegar, or to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Low/No Sugar",
+        "Wheat/Gluten-Free",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Brussels Sprouts with Shallots",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-shallots-13514"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-and-mustard-seeds-106000.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-and-mustard-seeds-106000.json
new file mode 100644
index 000000000..946a3886b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-and-mustard-seeds-106000.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.",
+        "Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)",
+        "Melt butter in large nonstick skillet over medium-high heat. Add shallots and saut\u00e9 until tender and golden, about 4 minutes. Add brussels sprouts and saut\u00e9 until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve."
+    ],
+    "ingredients": [
+        "4 teaspoons mustard seeds",
+        "2 1/2 pounds small brussels sprouts, trimmed",
+        "1/4 cup (1/2 stick) butter",
+        "6 large shallots, finely chopped",
+        "1 tablespoon fresh lemon juice",
+        "2 teaspoons Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Winter",
+        "Brussel Sprout",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Brussels Sprouts with Shallots and Mustard Seeds",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-shallots-and-mustard-seeds-106000"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-and-salt-pork-51124240.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-and-salt-pork-51124240.json
new file mode 100644
index 000000000..47770a6d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-and-salt-pork-51124240.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel- lined plate to drain. Set aside. DO AHEAD: Salt pork can be blanched 1 day ahead. Cover and chill.",
+        "Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan.",
+        "Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.",
+        "Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.",
+        "Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD: Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing.",
+        "Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over."
+    ],
+    "ingredients": [
+        "1 cup 1/4\" cubes salt pork or pancetta (about 8 ounces)",
+        "2 large shallots, peeled, quartered (about 1 1/2 cups)",
+        "Kosher salt and freshly ground black pepper",
+        "1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved",
+        "1-2 tablespoons juice from jarred dill pickles"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Side",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "High Fiber",
+        "Fall",
+        "Winter",
+        "Low Cholesterol",
+        "Brussel Sprout",
+        "Shallot",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Brussels Sprouts with Shallots and Salt Pork",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-shallots-and-salt-pork-51124240"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-and-wild-mushrooms-236410.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-and-wild-mushrooms-236410.json
new file mode 100644
index 000000000..5c76149bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-shallots-and-wild-mushrooms-236410.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Put oven rack in upper third of oven and preheat oven to 450\u00b0F.",
+        "Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.",
+        "Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250\u00b0F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).",
+        "Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then saut\u00e9 mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.",
+        "Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side."
+    ],
+    "ingredients": [
+        "3 lb Brussels sprouts, trimmed and halved lengthwise",
+        "1/4 cup olive oil",
+        "1/2 tablespoon minced garlic",
+        "1 teaspoon salt",
+        "1 cup vegetable oil",
+        "1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)",
+        "3/4 stick (6 tablespoons) unsalted butter",
+        "1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large",
+        "1/4 cup dry white wine",
+        "1 tablespoon chopped fresh thyme",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1/2 cup water",
+        "Special equipment: a deep-fat thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Mushroom",
+        "Vegetable",
+        "Side",
+        "Roast",
+        "Saut\u00e9",
+        "Christmas",
+        "Thanksgiving",
+        "Fall",
+        "Winter",
+        "Brussel Sprout",
+        "Shallot",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Brussels Sprouts with Shallots and Wild Mushrooms",
+    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-shallots-and-wild-mushrooms-236410"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-sour-cream.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-sour-cream.json
new file mode 100644
index 000000000..75a0ca56f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-sour-cream.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat olive oil in a skillet over medium heat; cook and stir onion until translucent and tender, 2 to 3 minutes. Transfer onion to a large bowl.",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 10 to 15 minutes. Transfer Brussels sprouts to the same bowl with the onion.",
+        "Stir sour cream, bacon bits, butter, and hot sauce into vegetable mixture until evenly coated; season with salt."
+    ],
+    "ingredients": [
+        "1 tablespoon extra-virgin olive oil",
+        "1/2 cup finely chopped onion",
+        "1 pound Brussels sprouts, trimmed",
+        "1/2 cup sour cream",
+        "2 tablespoons bacon bits",
+        "1 tablespoon unsalted butter",
+        "1 dash hot sauce, or to taste",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts with Sour Cream",
+    "url": "http://allrecipes.com/recipe/233380/brussels-sprouts-with-sour-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-toasted-almonds.json b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-toasted-almonds.json
new file mode 100644
index 000000000..ecf69ea60
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brussels-sprouts-with-toasted-almonds.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Fill a saucepan with 1/2-inch water and bring to a boil. Add Brussels sprouts, cover, and cook until easily pierced with a fork, 8 to 10 minutes. Drain and transfer to a bowl.",
+        "Heat 2 tablespoons butter in a skillet over medium-low heat until melted. Add almonds and garlic clove; cook and stir until lightly toasted, 4 to 5 minutes. Remove from heat and discard garlic clove.",
+        "Stir lemon zest, salt, and pepper into almonds; add to bowl of Brussels sprouts.",
+        "Heat remaining 2 tablespoons butter in a small skillet over medium-low heat. Add bread crumbs; stir until evenly coated and golden, 3 to 5 minutes. Add to bowl of Brussels sprouts.",
+        "Sprinkle Parmesan cheese over Brussels sprouts; toss to combine."
+    ],
+    "ingredients": [
+        "1 1/2 pounds Brussels sprouts, trimmed and halved",
+        "1/4 cup unsalted butter, softened, divided",
+        "1/4 cup Spanish Marcona almonds",
+        "1 clove garlic, crushed",
+        "1/2 lemon, zested",
+        "salt and ground black pepper to taste",
+        "3 tablespoons panko bread crumbs",
+        "1/4 cup finely grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brussels Sprouts with Toasted Almonds",
+    "url": "http://allrecipes.com/recipe/254179/brussels-sprouts-with-toasted-almonds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bruti-ma-buoni.json b/serverless-fleets/data/input/inferencing/recipes/bruti-ma-buoni.json
new file mode 100644
index 000000000..77724deba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bruti-ma-buoni.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Let egg whites stand until at room temperature.  Beat the whites until lightly foamy. Add the sugar gradually as you beat.  Beat until soft peaks are formed. Fold in the nuts.",
+        "Transfer this all to a large saucepot. Cook over low heat, stirring all the time, until it thickens and turns a little brown, about 10 minutes.",
+        "Spoon the cookies onto greased baking sheets by the teaspoonful, about 1 to 1-1/2 inches apart. Bake about 22 minutes, or until dry. Remove and place on a wire rack to cool."
+    ],
+    "ingredients": [
+        "1 cup egg whites",
+        "1 3/4 cups white sugar",
+        "5 1/3 cups chopped blanched almonds",
+        "2 cups hazelnuts, skinned and chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bruti Ma Buoni",
+    "url": "http://allrecipes.com/recipe/10865/bruti-ma-buoni/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bryan-voltaggios-meat-loaf.json b/serverless-fleets/data/input/inferencing/recipes/bryan-voltaggios-meat-loaf.json
new file mode 100644
index 000000000..5c1f56301
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bryan-voltaggios-meat-loaf.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "To make the pineapple glaze, in a small saucepan over medium heat, combine the pineapple, brown sugar, vinegar, garam masala and tomato paste. Bring to a simmer, then reduce the heat to medium-low to maintain a low simmer. Cook, stirring occasionally, until the liquid has reduced and the mixture is the consistency of marmalade, 35 to 40 minutes. Let cool for 10 minutes. Transfer to a blender and puree on high speed until the glaze is completely smooth, about 30 seconds. Transfer to a bowl and let cool to room temperature. Refrigerate until ready to use. (The glaze can be stored in an airtight container for up to 1 week.)",
+        "Preheat an oven to 350\u00b0F. Lightly oil a 2-lb. loaf pan.",
+        "To make the meat loaf, in a small bowl, stir together the oats and milk; set aside. In a large nonstick fry pan over medium heat, warm 1 tsp. of the oil. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the thyme, sage, rosemary and garlic and cook, stirring constantly, until fragrant, about 2 minutes. Transfer to a bowl.",
+        "In the same pan over medium heat, warm the remaining 1 tsp. oil. Add the onion, carrot, celery and celery root and cook, stirring occasionally, until the vegetables just begin to soften, 6 to 8 minutes. Transfer to the bowl with the mushrooms and let cool for 10 minutes.",
+        "In the bowl of an electric mixer fitted with the flat beater, combine the ground beef, eggs, salt, pepper, Worcestershire sauce and mustard. Beat on medium-low speed until just combined, about 20 seconds. Add the oat mixture and vegetable mixture and beat until well combined, about 30 seconds.",
+        "Transfer the mixture to the prepared loaf pan. Spread the pineapple glaze evenly on top of the meat loaf. Bake until an instant-read thermometer inserted into the center of the meat loaf registers 160\u00b0F, about 1 hour. Let the meat loaf rest for 10 minutes, then turn it out onto a cutting board and cut into slices. Serves 6.",
+        "Recipe by Chef Bryan Voltaggio"
+    ],
+    "ingredients": [
+        "2 cups diced pineapple",
+        "3 Tbs. firmly packed light brown sugar",
+        "2 Tbs. rice vinegar",
+        "1/2 tsp. garam masala",
+        "2 Tbs. tomato paste",
+        "",
+        "1 cup quick-cooking oats",
+        "1 cup low-fat milk",
+        "2 tsp. canola oil",
+        "1 cup diced shiitake mushroom caps",
+        "1 Tbs. fresh thyme leaves",
+        "1 tsp. thinly sliced fresh sage",
+        "1 tsp. finely chopped fresh rosemary",
+        "3 garlic cloves, thinly sliced",
+        "3/4 cup diced yellow onion",
+        "1/2 cup diced carrot",
+        "1/2 cup diced celery",
+        "1/2 cup diced celery root",
+        "2 lb. ground beef (85% lean)",
+        "2 eggs, lightly beaten",
+        "1 Tbs. kosher salt",
+        "1/2 tsp. freshly ground pepper",
+        "1 tsp. Worcestershire sauce",
+        "1 tsp. Dijon mustard"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Bryan Voltaggio\u2019s Meat Loaf",
+    "url": "http://www.williams-sonoma.com/recipe/bryan-voltaggios-meat-loaf.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bryans-spicy-red-lentil-soup.json b/serverless-fleets/data/input/inferencing/recipes/bryans-spicy-red-lentil-soup.json
new file mode 100644
index 000000000..a597b66d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bryans-spicy-red-lentil-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.",
+        "Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "1 1/2 cups chopped red onion",
+        "salt and pepper to taste",
+        "1 (28 ounce) can diced tomatoes",
+        "1 1/2 cups frozen chopped spinach",
+        "2 cups dry red lentils",
+        "2 cups water",
+        "2 teaspoons dried basil",
+        "1 1/2 teaspoons ground cardamom",
+        "1 teaspoon ground cumin",
+        "1/2 teaspoon ground cayenne pepper",
+        "1/2 teaspoon curry powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bryan's Spicy Red Lentil Soup",
+    "url": "http://allrecipes.com/recipe/81062/bryans-spicy-red-lentil-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bryans-sweet-and-hot-tomato-pasta-sa.json b/serverless-fleets/data/input/inferencing/recipes/bryans-sweet-and-hot-tomato-pasta-sa.json
new file mode 100644
index 000000000..544b361f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bryans-sweet-and-hot-tomato-pasta-sa.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.",
+        "Reduce heat to low and mix in tomatoes and tomato paste.  Stir in celery salt, salt and pepper.  Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes.  First taste of sauce should be sweet."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 cloves garlic, finely chopped",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon ground black pepper",
+        "1/2 tablespoon crumbled dried red chile pepper",
+        "1 (28 ounce) can crushed tomatoes",
+        "1 (6 ounce) can tomato paste",
+        "1/4 teaspoon celery salt",
+        "3/4 cup brown sugar, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bryan's Sweet and Hot Tomato Pasta Sauce",
+    "url": "http://allrecipes.com/recipe/23830/bryans-sweet-and-hot-tomato-pasta-sa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bryces-best-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bryces-best-barbeque-sauce.json
new file mode 100644
index 000000000..04f2b5370
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bryces-best-barbeque-sauce.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a saucepan over medium heat, mix the lemon juice, ketchup, steak sauce, balsamic vinegar, Worcestershire sauce, butter, brown sugar, Dijon mustard, black pepper, and red pepper. Blend until smooth, then mix in tomato paste. Stirring frequently, bring sauce to a boil. Reduce heat to low, and simmer 10 to 15 minutes, until slightly thickened."
+    ],
+    "ingredients": [
+        "6 tablespoons lemon juice",
+        "1/2 cup ketchup",
+        "1/2 cup steak sauce",
+        "1/3 cup balsamic vinegar",
+        "1/4 cup Worcestershire sauce",
+        "2 tablespoons butter",
+        "1 tablespoon dark brown sugar",
+        "1 teaspoon Dijon mustard",
+        "1 tablespoon ground black pepper",
+        "1 tablespoon ground red pepper",
+        "1 (6 ounce) can tomato paste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bryce's Best Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/83190/bryces-best-barbeque-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brys-chocolate-lamb-chili.json b/serverless-fleets/data/input/inferencing/recipes/brys-chocolate-lamb-chili.json
new file mode 100644
index 000000000..6360b392a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brys-chocolate-lamb-chili.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "In  a large pot, cook onions and ground lamb in olive oil over medium heat.",
+        "When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf,  and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes."
+    ],
+    "ingredients": [
+        "1 medium onion, chopped",
+        "1 pound lean ground lamb",
+        "2 tablespoons olive oil",
+        "1/2 teaspoon red pepper flakes",
+        "1/2 tablespoon dried basil",
+        "1 teaspoon cumin",
+        "1/8 teaspoon cinnamon",
+        "2 large cloves garlic, minced",
+        "3 1/2 tablespoons chili powder",
+        "1/2 teaspoon dried oregano",
+        "1 teaspoon unsweetened cocoa powder",
+        "1 teaspoon white sugar",
+        "1 bay leaf",
+        "salt and pepper to taste",
+        "1 (14.5 ounce) can diced tomatoes with juice",
+        "4 cups red beans, with liquid"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bry's Chocolate Lamb Chili",
+    "url": "http://allrecipes.com/recipe/68757/brys-chocolate-lamb-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/brysell-cookies.json b/serverless-fleets/data/input/inferencing/recipes/brysell-cookies.json
new file mode 100644
index 000000000..ad0e13472
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/brysell-cookies.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours.",
+        "Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes."
+    ],
+    "ingredients": [
+        "2 cups butter",
+        "3 cups all-purpose flour",
+        "1 cup confectioners' sugar",
+        "1 teaspoon vanilla extract",
+        "1/2 cup finely chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Brysell Cookies",
+    "url": "http://allrecipes.com/recipe/11573/brysell-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bub-bubs-hearty-mush.json b/serverless-fleets/data/input/inferencing/recipes/bub-bubs-hearty-mush.json
new file mode 100644
index 000000000..8cb625fa0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bub-bubs-hearty-mush.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.",
+        "Cut the kielbasa slices in half, and place in a large skillet over medium heat. Cook 5 minutes, until heated through, and season with cayenne pepper, garlic salt, seasoned salt, salt, and pepper. Mix in the vegetables and butter. Cover, and continue cooking about 10 minutes. Serve over the cooked rice."
+    ],
+    "ingredients": [
+        "2 cups uncooked long grain white rice",
+        "1 quart water",
+        "1 (16 ounce) package kielbasa sausage, sliced",
+        "1 tablespoon ground cayenne pepper",
+        "1 teaspoon garlic salt",
+        "1 teaspoon seasoned salt",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "2 (29 ounce) cans mixed vegetables, drained",
+        "3 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bub Bub's Hearty Mush",
+    "url": "http://allrecipes.com/recipe/71527/bub-bubs-hearty-mush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbas-barbequed-skirt-steak.json b/serverless-fleets/data/input/inferencing/recipes/bubbas-barbequed-skirt-steak.json
new file mode 100644
index 000000000..f9e0f564d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbas-barbequed-skirt-steak.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.",
+        "Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.",
+        "Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.",
+        "Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer."
+    ],
+    "ingredients": [
+        "4 pounds trimmed skirt steaks",
+        "2 cups olive oil",
+        "1 cup red wine",
+        "2 tablespoons dried parsley",
+        "2 tablespoons dried basil",
+        "2 tablespoons balsamic vinegar",
+        "2 tablespoons soy sauce",
+        "6 cloves garlic, crushed",
+        "2 bay leaves",
+        "2 cups barbeque sauce (such as Sweet Baby Ray's\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubba's Barbequed Skirt Steak",
+    "url": "http://allrecipes.com/recipe/180631/bubbas-barbequed-skirt-steak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbas-beer-bread.json b/serverless-fleets/data/input/inferencing/recipes/bubbas-beer-bread.json
new file mode 100644
index 000000000..221502c6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbas-beer-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.",
+        "In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.",
+        "Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan."
+    ],
+    "ingredients": [
+        "3 cups self-rising flour",
+        "3 tablespoons white sugar",
+        "1 teaspoon onion powder",
+        "1 teaspoon dried dill, or to taste",
+        "1 teaspoon salt",
+        "1 (12 fluid ounce) can beer, room temperature",
+        "4 ounces cubed Cheddar cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubba's Beer Bread",
+    "url": "http://allrecipes.com/recipe/34160/bubbas-beer-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbas-best-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/bubbas-best-bbq-sauce.json
new file mode 100644
index 000000000..632c5a854
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbas-best-bbq-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon."
+    ],
+    "ingredients": [
+        "1 cup cola-flavored carbonated beverage",
+        "1 cup canned tomato sauce",
+        "1 (6 ounce) can tomato paste",
+        "1/4 cup butter",
+        "1/2 cup Worcestershire sauce",
+        "1/2 cup packed brown sugar",
+        "1/2 cup molasses",
+        "1/2 cup cider vinegar",
+        "2 1/2 teaspoons balsamic vinegar",
+        "1 1/2 tablespoons steak sauce",
+        "1 tablespoon yellow mustard",
+        "1 tablespoon chili powder",
+        "1 teaspoon dried savory",
+        "1 teaspoon onion powder",
+        "1 teaspoon garlic salt",
+        "1 teaspoon hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubba's Best BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/35307/bubbas-best-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbas-bunch-baby-back-ribs-242250.json b/serverless-fleets/data/input/inferencing/recipes/bubbas-bunch-baby-back-ribs-242250.json
new file mode 100644
index 000000000..d706d371e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbas-bunch-baby-back-ribs-242250.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Grilling Method: Indirect/Medium-Low Heat",
+        "Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible. Set aside for 5 minutes. Rub ribs liberally with Classic Barbecue Rub and let sit, covered, for 15 to 20 minutes.",
+        "Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack, making sure they are not over a direct flame. Grill covered (at about 325\u00b0F, if your grill has a thermometer) for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.",
+        "Leave ribs untended for the first 30 minutes\u2014this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, un-stack ribs, if necessary and brush with barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to 3 rib portions. Warm remaining sauce in a saucepan and serve on the side, if desired."
+    ],
+    "ingredients": [
+        "4 racks baby back ribs",
+        "2 lemons, cut in half",
+        "1/4 cup Classic Barbecue Rub",
+        "Soaked wood chips, if desired",
+        "Favorite barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Beef Rib",
+        "Tailgating",
+        "Grill",
+        "Grill/Barbecue"
+    ],
+    "title": "Bubba's Bunch Baby Back Ribs",
+    "url": "http://www.epicurious.com/recipes/food/views/bubbas-bunch-baby-back-ribs-242250"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbas-jambalaya.json b/serverless-fleets/data/input/inferencing/recipes/bubbas-jambalaya.json
new file mode 100644
index 000000000..32e88b89b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbas-jambalaya.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.",
+        "Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.",
+        "Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving."
+    ],
+    "ingredients": [
+        "6 slices bacon, cut into 1 inch pieces",
+        "1 cup chopped celery",
+        "1 green bell pepper, seeded and chopped",
+        "1 onion, chopped",
+        "1/2 pound cubed cooked ham",
+        "1/2 pound cubed cooked chicken",
+        "1/2 pound cubed smoked sausage",
+        "2 (14.5 ounce) cans crushed tomatoes, with liquid",
+        "2 cups beef broth",
+        "2 cups chicken broth",
+        "1 teaspoon dried thyme",
+        "2 teaspoons Cajun seasoning",
+        "2 cups uncooked white rice",
+        "1/2 pound salad shrimp"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubba's Jambalaya",
+    "url": "http://allrecipes.com/recipe/77572/bubbas-jambalaya/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbas-pretzel-salad.json b/serverless-fleets/data/input/inferencing/recipes/bubbas-pretzel-salad.json
new file mode 100644
index 000000000..7aedabd33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbas-pretzel-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 inch baking dish.",
+        "In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish.",
+        "In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook, stirring until thickened, about 5 minutes. Stir in crushed pineapple. Spread over the whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm."
+    ],
+    "ingredients": [
+        "1/2 cup sugar",
+        "1/2 cup butter, melted",
+        "1 cup crushed pretzels",
+        "1/2 cup sugar",
+        "1 (8 ounce) package cream cheese, at room temperature",
+        "1 (8 ounce) tub frozen whipped topping, thawed",
+        "2 tablespoons cornstarch",
+        "1/4 cup sugar",
+        "1 (8 ounce) can crushed pineapple, drained with juice reserved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubba's Pretzel Salad",
+    "url": "http://allrecipes.com/recipe/57475/bubbas-pretzel-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbas-sloppy-joes.json b/serverless-fleets/data/input/inferencing/recipes/bubbas-sloppy-joes.json
new file mode 100644
index 000000000..1547c9931
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbas-sloppy-joes.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium heat. Cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir onion, green pepper, and cilantro into garlic; cook and stir until the onion is softened, 5 to 10 minutes.",
+        "Cook and stir ground beef in a large skillet over medium heat until browned, 5 to 10 minutes; drain fat. Increase heat to medium-high. Stir brown sugar, mustard, Worcestershire sauce, Italian seasoning, onion powder, Greek seasoning, hamburger seasoning, garlic powder, black pepper, smokehouse maple seasoning, smoked salt, and nutmeg into ground beef mixture; cook until boiling, 4 to 6 minutes.",
+        "Stir onion mixture into beef mixture; reduce heat to simmer.",
+        "Pour barbeque sauce, ketchup, and apple cider vinegar into beef mixture; stir, cover, and simmer until sauce is thickened, 30 minutes. Scoop beef into hamburger buns and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "6 cloves garlic, minced",
+        "1 large sweet onion (such as Vidalia\u00ae), chopped",
+        "1 large green bell pepper, chopped",
+        "1/4 cup chopped fresh cilantro",
+        "2 pounds ground beef",
+        "1/4 cup brown sugar",
+        "2 tablespoons prepared yellow mustard (such as Colman's\u00ae)",
+        "1 tablespoon Worcestershire sauce",
+        "1 teaspoon Italian seasoning",
+        "1 teaspoon onion powder",
+        "3/4 teaspoon Greek seasoning (such as Cavender's\u00ae), or more to taste",
+        "1/2 teaspoon hamburger seasoning (such as McCormick\u00ae Grill Mates\u00ae), or more to taste",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon smokehouse maple seasoning (such as McCormick\u00ae Grill Mates\u00ae), or more to taste",
+        "1/4 teaspoon hickory smoked salt (such as McCormick\u00ae), or more to taste",
+        "2 pinches ground nutmeg, or more to taste",
+        "2 cups barbeque sauce (such as Sweet Baby Ray's\u00ae)",
+        "1 cup ketchup",
+        "2 tablespoons apple cider vinegar",
+        "12 hamburger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubba's Sloppy Joes",
+    "url": "http://allrecipes.com/recipe/233910/bubbas-sloppy-joes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbes-chicken-soup-235810.json b/serverless-fleets/data/input/inferencing/recipes/bubbes-chicken-soup-235810.json
new file mode 100644
index 000000000..e99270b0d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbes-chicken-soup-235810.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "In 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts. Bring to boil, skimming froth. Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours.",
+        "Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids. Refrigerate stock, covered, until completely cool, then skim fat from surface. When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use.",
+        "In 8-quart heavy pot over moderately high heat, bring stock to a boil. Add salt, pepper, and noodles. Reduce heat and simmer, covered, 4 minutes. Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes. Add shredded chicken and simmer until heated through. Serve hot."
+    ],
+    "ingredients": [
+        "1 (3 1/2 pound) chicken, preferably kosher, cut into 8 pieces",
+        "2 medium yellow onions, peeled and cut in half",
+        "5 medium carrots, peeled and cut in 2-inch pieces",
+        "5 medium celery stalks, with leaves, cut in 2-inch pieces",
+        "5 medium parsnips, peeled and cut in 2-inch pieces",
+        "1 medium sweet potato, peeled and cut in half",
+        "1 bunch fresh dill",
+        "4 1/2 teaspoons kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "1 pound dried wide egg noodles*",
+        "4 medium carrots, peeled and cut in 1/4-inch pieces",
+        "2 medium celery stalks, cut in 1/4-inch pieces",
+        "*White rice can be substituted."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Onion",
+        "Pasta",
+        "Potato",
+        "Vegetable"
+    ],
+    "title": "Bubbe's Chicken Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/bubbes-chicken-soup-235810"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbies-chopped-liver.json b/serverless-fleets/data/input/inferencing/recipes/bubbies-chopped-liver.json
new file mode 100644
index 000000000..6dc6c50ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbies-chopped-liver.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.",
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.",
+        "Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.",
+        "Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1365&h=715&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F615116.jpg",
+    "ingredients": [
+        "2  eggs",
+        "2\u2009\u00bc pounds chicken livers",
+        "2 tablespoons vegetable oil, divided",
+        "1 large onion, chopped",
+        "2  carrots, grated",
+        "1 small onion, chopped",
+        "salt and pepper to taste",
+        "1 tablespoon chicken stock"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubbie's Chopped Liver",
+    "url": "http://allrecipes.com/recipe/93512/bubbies-chopped-liver/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbies-grits-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bubbies-grits-casserole.json
new file mode 100644
index 000000000..122d9fc14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbies-grits-casserole.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).  Fry the bacon in a large deep skillet over medium heat until crisp. Drain on paper towels, reserving 3 tablespoons of the drippings.",
+        "Bring the water to a boil and stir in the grits. Cook and stir over medium heat until thick, about 5 minutes. Crumble in about half of the bacon and stir in bacon drippings, processed cheese, milk and eggs. Season with salt and pepper. Pour into a greased 9x13 inch baking dish and sprinkle Cheddar cheese over the top.",
+        "Bake in the preheated oven until the top is browned and grits are set, about 40 minutes."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "1 cup quick-cooking hominy grits",
+        "4 cups water",
+        "1 (8 ounce) package processed cheese, cubed",
+        "2/3 cup milk",
+        "3 eggs, beaten",
+        "salt and pepper to taste",
+        "2 cups shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubbie's Grits Casserole",
+    "url": "http://allrecipes.com/recipe/132551/bubbies-grits-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbies-hearty-matzo-ball-soup.json b/serverless-fleets/data/input/inferencing/recipes/bubbies-hearty-matzo-ball-soup.json
new file mode 100644
index 000000000..5a46b6048
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbies-hearty-matzo-ball-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.",
+        "Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.",
+        "Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes."
+    ],
+    "ingredients": [
+        "1 (3 pound) whole chicken",
+        "2 (48 ounce) containers chicken broth",
+        "4 large carrots, cut into 1/4-inch dice",
+        "4 stalks celery, cut into 1/4-inch dice",
+        "1 large turnip,cut into 1/4-inch dice",
+        "2 parsnips, cut into 1/4-inch dice",
+        "1 leek, chopped",
+        "1 onion, cut into 1/4-inch dice",
+        "1/2 cup chopped fresh dill",
+        "1 1/2 cups matzo ball mix",
+        "4 eggs",
+        "1/3 cup vegetable oil",
+        "1/2 cup water",
+        "1 pinch salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubbie's Hearty Matzo Ball Soup",
+    "url": "http://allrecipes.com/recipe/231325/bubbies-hearty-matzo-ball-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubble-gum.json b/serverless-fleets/data/input/inferencing/recipes/bubble-gum.json
new file mode 100644
index 000000000..e0bc8e769
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubble-gum.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Combine the blue curacao, Irish cream and banana liqueur in a pitcher with ice cubes. Stir and pour into small glasses to serve."
+    ],
+    "ingredients": [
+        "1 cup blue curacao",
+        "2 cups Irish cream liqueur",
+        "1 cup banana liqueur",
+        "2 cups ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubble Gum",
+    "url": "http://allrecipes.com/recipe/57126/bubble-gum/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubble-pizza.json b/serverless-fleets/data/input/inferencing/recipes/bubble-pizza.json
new file mode 100644
index 000000000..2a031e3df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubble-pizza.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.",
+        "Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.",
+        "Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "1/4 pound sliced pepperoni sausage",
+        "1 (14 ounce) can pizza sauce",
+        "2 (12 ounce) packages refrigerated buttermilk biscuit dough",
+        "1/2 onion, sliced and separated into rings",
+        "1 (10 ounce) can sliced black olives",
+        "1 (4.5 ounce) can sliced mushrooms",
+        "1 1/2 cups shredded mozzarella cheese",
+        "1 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubble Pizza",
+    "url": "http://allrecipes.com/recipe/37677/bubble-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubble-tea.json b/serverless-fleets/data/input/inferencing/recipes/bubble-tea.json
new file mode 100644
index 000000000..13ce5d83d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubble-tea.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Fill a saucepan about halfway with water, and bring to a boil. Add the tapioca pearls, and return to a boil. Stir to make sure they do not start to stick together or to the pot. Cover, and simmer over medium heat for 45 minutes. Remove from the heat and let stand for 30 minutes, then rinse and drain. The pearls should be squishy and black. Stir some of the honey into the pearls so they are coated.",
+        "Place the milk, any remaining honey, tea mix, and ice into the container of a blender. Cover, and blend to your desired slushiness. Pour the tea into two large glasses. Spoon half of the tapioca pearls into each glass. If you can find extra wide straws, place one into each drink to suck up the pearls and chew on them while you are drinking."
+    ],
+    "ingredients": [
+        "1 cup large tapioca pearls",
+        "1 cup milk",
+        "1 cup chai tea mix",
+        "2 cups ice",
+        "3 tablespoons honey, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubble Tea",
+    "url": "http://allrecipes.com/recipe/81186/bubble-tea/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbling-bread-sticky-buns.json b/serverless-fleets/data/input/inferencing/recipes/bubbling-bread-sticky-buns.json
new file mode 100644
index 000000000..73684ef88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbling-bread-sticky-buns.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Grease a 9-inch fluted tube pan (such as Bundt(R)).",
+        "Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan.",
+        "Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts.",
+        "Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.",
+        "Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate."
+    ],
+    "ingredients": [
+        "1/4 cup chopped walnuts (optional)",
+        "18 frozen dinner rolls (such as Rhodes\u00ae)",
+        "1 cup brown sugar",
+        "1 (3.5 ounce) package cook and serve butterscotch pudding mix (such as Jell-O\u00ae)",
+        "1/2 cup raisins (optional)",
+        "1/2 cup chopped walnuts (optional)",
+        "1/2 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubbling Bread Sticky Buns",
+    "url": "http://allrecipes.com/recipe/230611/bubbling-bread-sticky-buns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbly-beer-cheese-soup.json b/serverless-fleets/data/input/inferencing/recipes/bubbly-beer-cheese-soup.json
new file mode 100644
index 000000000..490958f0f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbly-beer-cheese-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine chicken broth, potatoes, and garlic in a saucepan over medium heat; bring to a simmer and cook until potatoes are tender, about 30 minutes. Remove from heat and allow to cool for 5 minutes. Stir milk into the mixture, place over medium heat, and simmer until warm, about 5 minutes; add soy sauce and black pepper. Sprinkle Cheddar cheese into the soup in small batches while stirring, allowing each addition to melt into the soup before adding more.",
+        "Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return blended soup to the saucepan; return to a simmer over medium heat.",
+        "Slowly stream beer into the soup while gently stirring. Garnish with paprika to serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2031674.jpg",
+    "ingredients": [
+        "1 quart chicken broth",
+        "3 pounds potatoes, peeled and chopped",
+        "3 cloves garlic, minced",
+        "1 quart milk",
+        "\u00bc cup soy sauce",
+        "1 teaspoon ground black pepper",
+        "\u00be pound shredded Cheddar cheese",
+        "1 cup beer",
+        "1 pinch paprika, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubbly Beer Cheese Soup",
+    "url": "http://allrecipes.com/recipe/228655/bubbly-beer-cheese-soup/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbly-hot-reuben-dip.json b/serverless-fleets/data/input/inferencing/recipes/bubbly-hot-reuben-dip.json
new file mode 100644
index 000000000..ba49a8fc1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbly-hot-reuben-dip.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Layer chopped corned beef in a pie plate or quiche dish.",
+        "Spread sauerkraut over corned beef.",
+        "Combine Thousand Island dressing and cream cheese in a bowl until smooth; mix in Swiss cheese. Pour over sauerkraut layer.",
+        "Bake in preheated oven until bubbly, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1/2 pound deli corned beef, chopped",
+        "1/2 cup drained sauerkraut, or to taste",
+        "1 cup Thousand Island salad dressing",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup shredded Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubbly Hot Reuben Dip",
+    "url": "http://allrecipes.com/recipe/220610/bubbly-hot-reuben-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbly-mojito.json b/serverless-fleets/data/input/inferencing/recipes/bubbly-mojito.json
new file mode 100644
index 000000000..3f213b4cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbly-mojito.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place mint leaves and sugar in the bottom of a collins glass. Crush mint using a muddler. Add rum and lime slices to glass and muddle again. Top with sparkling wine and crushed ice."
+    ],
+    "ingredients": [
+        "10 fresh mint leaves",
+        "2 teaspoons white sugar",
+        "2 fluid ounces white rum",
+        "1/2 lime, quartered",
+        "4 fluid ounces sparkling white wine",
+        "1/4 cup crushed ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bubbly Mojito",
+    "url": "http://allrecipes.com/recipe/241615/bubbly-mojito/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bubbys-granola-395391.json b/serverless-fleets/data/input/inferencing/recipes/bubbys-granola-395391.json
new file mode 100644
index 000000000..bf0bd96b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bubbys-granola-395391.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "1. Preheat the oven to 350\u00b0F. Lightly oil two baking sheets.",
+        "2. Combine the vegetable oil, honey, molasses, and salt in a small heavy saucepan over low heat. Cook for 1 to 2 minutes, or until well blended and very hot. Remove the mixture from the heat.",
+        "3. Combine the rolled oats, pecans, walnuts, sesame seeds, pumpkin seeds, and sunflower seeds in a large bowl.",
+        "4. Pour the honey mixture over the oat mixture and toss briskly to combine. Be sure all the oats, nuts, and seeds are thoroughly coated.",
+        "5. Spread out the granola evenly on the prepared baking sheets. Bake for about 30 minutes, stirring every 5 minutes or so, until golden (not dark) brown. Be careful not to overbake it.",
+        "6. Remove the pans from the oven and allow the granola to cool completely. It will be crispy when it cools. Transfer the granola to a large container with a lid. Store, tightly covered, at room temperature. Just before serving, add the raisins."
+    ],
+    "ingredients": [
+        "1/2 cup vegetable oil, plus more for the baking sheets",
+        "3/4 cup honey",
+        "1/3 cup molasses",
+        "Pinch of kosher salt",
+        "2 pounds (10 cups) rolled oats",
+        "3/4 cup pecan pieces",
+        "3/4 cup walnut pieces",
+        "1/4 cup sesame seeds",
+        "1/3 cup pumpkin seeds",
+        "1/3 sunflower seeds",
+        "2 cups raisins"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Mother's Day",
+        "Pecan",
+        "Walnut",
+        "Oat",
+        "Healthy",
+        "Honey",
+        "Molasses",
+        "Seed",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bubby's Granola",
+    "url": "http://www.epicurious.com/recipes/food/views/bubbys-granola-395391"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buby-200482.json b/serverless-fleets/data/input/inferencing/recipes/buby-200482.json
new file mode 100644
index 000000000..33f7ba432
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buby-200482.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "2 ounces gin",
+        "2 ounces lemon juice",
+        "1 teaspoon grenadine",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Lemon",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Buby",
+    "url": "http://www.epicurious.com/recipes/food/views/buby-200482"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucatini-allamatriciana.json b/serverless-fleets/data/input/inferencing/recipes/bucatini-allamatriciana.json
new file mode 100644
index 000000000..1b32e2fb0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucatini-allamatriciana.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.",
+        "Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.",
+        "The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container."
+    ],
+    "ingredients": [
+        "8 ounces guanciale, cut into 1/4-inch dice",
+        "2 teaspoons red-pepper flakes",
+        "2 (14.5 ounce) cans stewed tomatoes with juices, chopped",
+        "1 1/2 pounds bucatini or spaghetti",
+        "Kosher salt",
+        "1/4 cup extra-virgin olive oil",
+        "1 1/4  cups (4 ounces) grated Pecorino Romano"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork Rib",
+        "Pasta",
+        "Dinner",
+        "Kid-Friendly",
+        "Christmas",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bucatini All'Amatriciana",
+    "url": "http://www.epicurious.com/recipes/food/views/bucatini-allamatriciana"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucatini-carbonara-with-zucchini-106322.json b/serverless-fleets/data/input/inferencing/recipes/bucatini-carbonara-with-zucchini-106322.json
new file mode 100644
index 000000000..27b1eec80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucatini-carbonara-with-zucchini-106322.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.",
+        "Heat oil in heavy large skillet over medium-high heat. Add zucchini; saut\u00e9 until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.)",
+        "Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.",
+        "Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.",
+        "Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta and zucchini and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese."
+    ],
+    "ingredients": [
+        "6 ounces sliced pancetta or bacon, cut into 1/4-inch-wide strips",
+        "1/2 cup whipping cream",
+        "1 garlic clove, finely chopped",
+        "1/4 teaspoon dried crushed red pepper",
+        "2 tablespoons olive oil",
+        "1 1/2 pounds zucchini, thinly sliced",
+        "1 pound bucatini or spaghetti",
+        "3 large eggs",
+        "1 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Pasta",
+        "Vegetable",
+        "Appetizer",
+        "Saut\u00e9",
+        "Parmesan",
+        "Bacon",
+        "Zucchini",
+        "Summer",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bucatini Carbonara with Zucchini",
+    "url": "http://www.epicurious.com/recipes/food/views/bucatini-carbonara-with-zucchini-106322"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucatini-pasta-with-shrimp-and-anchov.json b/serverless-fleets/data/input/inferencing/recipes/bucatini-pasta-with-shrimp-and-anchov.json
new file mode 100644
index 000000000..e8868746b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucatini-pasta-with-shrimp-and-anchov.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.",
+        "Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.",
+        "Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve."
+    ],
+    "ingredients": [
+        "1 pound bucatini pasta",
+        "1 (2 ounce) can anchovy fillets, oil reserved",
+        "1 teaspoon red pepper flakes, or to taste",
+        "3 cloves garlic, minced",
+        "2 zucchini, halved lengthwise and cut in 1/4 inch slices",
+        "1 pint grape tomatoes",
+        "2 teaspoons dried oregano",
+        "2 teaspoons dried basil",
+        "1 pound peeled and deveined medium shrimp"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bucatini Pasta with Shrimp and Anchovies",
+    "url": "http://allrecipes.com/recipe/139699/bucatini-pasta-with-shrimp-and-anchov/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucatini-with-butter-roasted-tomato-sauce-51198650.json b/serverless-fleets/data/input/inferencing/recipes/bucatini-with-butter-roasted-tomato-sauce-51198650.json
new file mode 100644
index 000000000..17b55f8c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucatini-with-butter-roasted-tomato-sauce-51198650.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9\" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35\u201340 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.",
+        "Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.",
+        "Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.",
+        "DO AHEAD: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta."
+    ],
+    "ingredients": [
+        "1 28-ounce can whole peeled tomatoes",
+        "8 garlic cloves, peeled, crushed",
+        "2 anchovy fillets packed in oil",
+        "1/4 cup (1/2 stick) unsalted butter, cut into small pieces",
+        "1/2 teaspoon crushed red pepper flakes plus more for serving",
+        "Kosher salt, freshly ground pepper",
+        "12 ounces bucatini or spaghetti",
+        "Finely grated Parmesan (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Tomato",
+        "Roast",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "High Fiber",
+        "Dinner",
+        "Boil",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bucatini with Butter-Roasted Tomato Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucatini-with-sausage-and-peppers-56389445.json b/serverless-fleets/data/input/inferencing/recipes/bucatini-with-sausage-and-peppers-56389445.json
new file mode 100644
index 000000000..94d7939c5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucatini-with-sausage-and-peppers-56389445.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium-high heat, add the olive oil. Add the sausage. Cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes. Reduce the heat to medium, add the onion, red bell pepper, and yellow bell pepper and cook until wilted, about 8 minutes, adding a splash of pasta water if the pan seems dry at any point.",
+        "2. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and reduce, about 2 minutes. Add the tomatoes and 2 cups pasta water. Stir in the oregano and season with salt and red pepper flakes. Adjust the heat to maintain a simmer and cook until thick and flavorful, about 20 minutes.",
+        "3. When the sauce is almost ready, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon extra-virgin olive oil",
+        "8 ounces sweet Italian turkey sausage (2 links), removed from casings",
+        "1 large onion, sliced (about 11/2 cups)",
+        "1 medium red bell pepper, sliced (about 1 1/2 cups)",
+        "1 medium yellow bell pepper, sliced (about 1 1/2 cups)",
+        "4 garlic cloves, thinly sliced",
+        "1/4 cup dry white wine",
+        "1 (28-ounce) can whole San Marzano tomatoes, crushed by hand",
+        "1 teaspoon dried oregano, preferably Sicilian on the branch",
+        "Kosher salt",
+        "Crushed red pepper flakes",
+        "1 pound bucatini",
+        "1/2 cup fresh Italian parsley leaves, chopped",
+        "1/2 cup freshly grated Grana Padano"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "turkey",
+        "Low Fat",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Low Cal",
+        "Dinner",
+        "Bell Pepper",
+        "Healthy",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bucatini with Sausage and Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/bucatini-with-sausage-and-peppers-56389445"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucatini-with-tomato-guanciale-and-chile-51248450.json b/serverless-fleets/data/input/inferencing/recipes/bucatini-with-tomato-guanciale-and-chile-51248450.json
new file mode 100644
index 000000000..f967a74ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucatini-with-tomato-guanciale-and-chile-51248450.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds. Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 teaspoon (Alternatively, very finely chop leaves.)",
+        "Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10\u201312 minutes. Transfer to a bowl with a slotted spoon.",
+        "Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8\u201310 minutes. Return all but 2 tablespoons guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5\u20138 minutes.",
+        "Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8\u201310 minutes. Drain pasta, reserving 1 cup pasta cooking liquid",
+        "Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.",
+        "Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil."
+    ],
+    "ingredients": [
+        "1 sprig rosemary",
+        "4 ounces guanciale (salt-cured pork jowl) or pancetta, very thinly sliced",
+        "1/2 medium red onion, finely chopped",
+        "1 15-ounce can crushed tomatoes",
+        "1 teaspoon crushed red pepper flakes",
+        "12 ounces bucatini",
+        "Kosher salt",
+        "1 ounce Pecorino, finely grated",
+        "Olive oil (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Pork",
+        "Tomato",
+        "Rosemary"
+    ],
+    "title": "Bucatini with Tomato, Guanciale, and Chile",
+    "url": "http://www.epicurious.com/recipes/food/views/bucatini-with-tomato-guanciale-and-chile-51248450"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buche-de-noel-yule-log.json b/serverless-fleets/data/input/inferencing/recipes/buche-de-noel-yule-log.json
new file mode 100644
index 000000000..bb673d5a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buche-de-noel-yule-log.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.",
+        "Whisk flour, cocoa powder, and salt together in a small bowl.",
+        "Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.",
+        "Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes more.",
+        "Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.",
+        "Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.",
+        "Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.",
+        "Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.",
+        "Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.",
+        "Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect."
+    ],
+    "ingredients": [
+        "Cake:",
+        "2 teaspoons butter",
+        "1/3 cup all-purpose flour, sifted",
+        "1/3 cup unsweetened cocoa powder",
+        "1/4 teaspoon fine salt",
+        "4 eggs, separated",
+        "3/4 cup confectioners' sugar, divided",
+        "1 teaspoon vanilla extract",
+        "Whipped Cream Filling:",
+        "1 cup heavy whipping cream",
+        "3 tablespoons confectioners' sugar",
+        "1 tablespoon sour cream",
+        "Chocolate Ganache:",
+        "1/2 cup heavy whipping cream",
+        "8 ounces dark chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buche de Noel (Yule Log)",
+    "url": "http://allrecipes.com/recipe/255736/buche-de-noel-yule-log/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buche-de-noel.json b/serverless-fleets/data/input/inferencing/recipes/buche-de-noel.json
new file mode 100644
index 000000000..a1d7004aa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buche-de-noel.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.",
+        "In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.  Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.",
+        "Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.",
+        "Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "2 cups heavy cream",
+        "\u00bd cup confectioners' sugar",
+        "\u00bd cup unsweetened cocoa powder",
+        "1 teaspoon vanilla extract",
+        "6  egg yolks",
+        "\u00bd cup white sugar",
+        "\u2153 cup unsweetened cocoa powder",
+        "1\u2009\u00bd teaspoons vanilla extract",
+        "\u215b teaspoon salt",
+        "6  egg whites",
+        "\u00bc cup white sugar",
+        "confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buche de Noel",
+    "url": "http://allrecipes.com/recipe/17345/buche-de-noel/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buchi.json b/serverless-fleets/data/input/inferencing/recipes/buchi.json
new file mode 100644
index 000000000..1e0d81793
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buchi.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside.",
+        "Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball. Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal. Repeat until all the dough and paste is used.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot."
+    ],
+    "ingredients": [
+        "3 1/2 ounces green mung beans",
+        "1 cup water",
+        "1/2 cup white sugar",
+        "2 cups glutinous rice flour",
+        "2 tablespoons white sugar",
+        "1/8 teaspoon salt",
+        "1/4 cup water",
+        "1 quart cooking oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buchi",
+    "url": "http://allrecipes.com/recipe/212935/buchi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucket-of-margaritas.json b/serverless-fleets/data/input/inferencing/recipes/bucket-of-margaritas.json
new file mode 100644
index 000000000..fbd38c5e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucket-of-margaritas.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges."
+    ],
+    "ingredients": [
+        "4 1/2 cups water",
+        "1 1/2 cups tequila",
+        "1 (12 fluid ounce) can frozen limeade",
+        "1/2 cup triple sec (orange-flavored liqueur)",
+        "1 whole lime, cut into 6 wedges"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bucket of Margaritas",
+    "url": "http://allrecipes.com/recipe/76690/bucket-of-margaritas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucket-of-mud.json b/serverless-fleets/data/input/inferencing/recipes/bucket-of-mud.json
new file mode 100644
index 000000000..57405355a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucket-of-mud.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (18 ounce) package chocolate sandwich cookies (such as Oreo\u00ae)",
+        "3 1/2 cups milk",
+        "2 (3.5 ounce) packages instant vanilla pudding mix",
+        "1 1/2 (8 ounce) packages cream cheese, softened",
+        "1/4 cup margarine, softened",
+        "1 (8 ounce) container frozen whipped topping (such as Cool Whip\u00ae), thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bucket of Mud",
+    "url": "http://allrecipes.com/recipe/214066/bucket-of-mud/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucket-salad.json b/serverless-fleets/data/input/inferencing/recipes/bucket-salad.json
new file mode 100644
index 000000000..972cc85b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucket-salad.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "As you tear and chop the lettuce, onion, and tomatoes, place them into a large container. I always use a clean bucket, hence the name, and it is full when the salad is completed. Crumble in the tortilla chips, and add the cheese. Stir in the two jars of Ranch dressing, and the salsa. Mix well. Set aside.",
+        "Brown the ground beef in a large skillet over medium heat, stirring and crumbling as it cooks. Drain off grease. Stir the beef into the salad just before serving."
+    ],
+    "ingredients": [
+        "2 heads iceberg lettuce, torn into bite-sized pieces",
+        "4 tomatoes, diced",
+        "1 large onion, chopped",
+        "6 cups shredded Cheddar cheese",
+        "1 (14.5 ounce) package corn tortilla chips, broken",
+        "2 (12 ounce) jars creamy Ranch salad dressing",
+        "1 (12 ounce) jar chunky salsa",
+        "2 pounds ground beef"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bucket Salad",
+    "url": "http://allrecipes.com/recipe/74439/bucket-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckeye-balls-i.json b/serverless-fleets/data/input/inferencing/recipes/buckeye-balls-i.json
new file mode 100644
index 000000000..83eb72606
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckeye-balls-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Blend together the peanut butter, sugar and  melted butter. Allow to chill in refrigerator.",
+        "Roll into 1 inch round balls and return to refrigerator.",
+        "In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.",
+        "With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes. Place on waxed paper and allow to set in refrigerator."
+    ],
+    "ingredients": [
+        "4 (16 ounce) jars peanut butter",
+        "3 1/2 (16 ounce) packages confectioners' sugar",
+        "1 cup butter, melted",
+        "3 (12 ounce) packages semi-sweet chocolate chips",
+        "2 tablespoons shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckeye Balls I",
+    "url": "http://allrecipes.com/recipe/9497/buckeye-balls-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckeye-balls-ii.json b/serverless-fleets/data/input/inferencing/recipes/buckeye-balls-ii.json
new file mode 100644
index 000000000..e820e6d08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckeye-balls-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Line a baking sheet with waxed paper; set aside.",
+        "In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.",
+        "Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.",
+        "Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set."
+    ],
+    "ingredients": [
+        "1 1/2 cups creamy peanut butter",
+        "1/2 cup butter, softened",
+        "1 teaspoon vanilla extract",
+        "4 cups sifted confectioners' sugar",
+        "6 ounces semi-sweet chocolate chips",
+        "2 tablespoons shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckeye Balls II",
+    "url": "http://allrecipes.com/recipe/15171/buckeye-balls-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckeye-balls.json b/serverless-fleets/data/input/inferencing/recipes/buckeye-balls.json
new file mode 100644
index 000000000..7ac5dd9c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckeye-balls.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.",
+        "In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!"
+    ],
+    "ingredients": [
+        "1/2 cup butter, melted",
+        "1 pound confectioners' sugar",
+        "1 1/2 cups peanut butter",
+        "1 teaspoon vanilla extract",
+        "2 cups semisweet chocolate chips",
+        "1 tablespoon shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckeye Balls",
+    "url": "http://allrecipes.com/recipe/11162/buckeye-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckeye-cookie-bars.json b/serverless-fleets/data/input/inferencing/recipes/buckeye-cookie-bars.json
new file mode 100644
index 000000000..68a53871e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckeye-cookie-bars.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oven to 350 degrees F. Coat 13 x 9-inch pan lightly with no-stick cooking spray.",
+        "Beat cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.",
+        "Beat sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.",
+        "Bake 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars."
+    ],
+    "ingredients": [
+        "Crisco\u00ae Original No-Stick Cooking Spray (optional)",
+        "1 (18.25 ounce) package Pillsbury\u00ae Moist Supreme\u00ae Devils Food Premium Cake Mix",
+        "1/4 cup Crisco\u00ae Pure Vegetable Oil",
+        "1 large egg",
+        "1 cup peanuts, chopped",
+        "1 (14 ounce) can EAGLE BRAND\u00ae Sweetened Condensed Milk",
+        "1/2 cup JIF\u00ae Creamy Peanut Butter",
+        "1/3 cup Pillsbury\u00ae Creamy Supreme\u00ae Chocolate Fudge Flavored Frosting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckeye Cookie Bars",
+    "url": "http://allrecipes.com/recipe/232889/buckeye-cookie-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckeye-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/buckeye-cookies-ii.json
new file mode 100644
index 000000000..9852e6285
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckeye-cookies-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand.  Form into 2 inch balls and place on wax paper.",
+        "Refrigerate for 8 hours or overnight.",
+        "Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool."
+    ],
+    "ingredients": [
+        "2 cups butter, softened",
+        "4 cups peanut butter",
+        "2 pounds confectioners' sugar",
+        "1/2 cup graham cracker crumbs",
+        "1 1/2 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckeye Cookies II",
+    "url": "http://allrecipes.com/recipe/10476/buckeye-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckeye-cookies-iii.json b/serverless-fleets/data/input/inferencing/recipes/buckeye-cookies-iii.json
new file mode 100644
index 000000000..72d2d8f21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckeye-cookies-iii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).",
+        "Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.",
+        "In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm."
+    ],
+    "ingredients": [
+        "1 1/2 cups creamy peanut butter",
+        "1/2 cup butter, softened",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups semisweet chocolate chips",
+        "2 tablespoons shortening",
+        "4 cups confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckeye Cookies III",
+    "url": "http://allrecipes.com/recipe/10931/buckeye-cookies-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckeyes-i.json b/serverless-fleets/data/input/inferencing/recipes/buckeyes-i.json
new file mode 100644
index 000000000..d37f6a0cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckeyes-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.",
+        "Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.",
+        "Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.",
+        "Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups peanut butter",
+        "1 cup butter, softened",
+        "1/2 teaspoon vanilla extract",
+        "6 cups confectioners' sugar",
+        "4 cups semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckeyes I",
+    "url": "http://allrecipes.com/recipe/9909/buckeyes-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckeyes-ii.json b/serverless-fleets/data/input/inferencing/recipes/buckeyes-ii.json
new file mode 100644
index 000000000..912ac1b41
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckeyes-ii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or a food processor until smooth.  Refrigerate for at least 1 hour.",
+        "Roll  teaspoonfuls of peanut butter mixture into balls.  Refrigerate until ready to dip in melted chocolate.",
+        "Melt chocolate chips and shortening together in the top of a double boiler until very liquid.  Using a fork or a skewer, dip each ball into chocolate leaving just the very top of the ball exposed. Set on a greased cookie sheet, setting each ball on the peanut butter end.  Refrigerate until the chocolate is firm."
+    ],
+    "ingredients": [
+        "1 cup creamy peanut butter",
+        "1/2 cup finely ground graham cracker crumbs",
+        "1 cup confectioners' sugar",
+        "2 cups semisweet chocolate chips",
+        "2 tablespoons shortening"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckeyes II",
+    "url": "http://allrecipes.com/recipe/11103/buckeyes-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucks-fizz-i-102792.json b/serverless-fleets/data/input/inferencing/recipes/bucks-fizz-i-102792.json
new file mode 100644
index 000000000..a4def7653
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucks-fizz-i-102792.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine all ingredients except the champagne in a cocktail shaker and shake vigorously. Strain into a highball glass. Fill with champagne."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "1/2 teaspoon sugar",
+        "1/4 cup orange juice",
+        "3 or 4 ice cubes",
+        "Chilled champagne"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Champagne",
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Orange",
+        "Summer",
+        "Chill",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Buck's Fizz I",
+    "url": "http://www.epicurious.com/recipes/food/views/bucks-fizz-i-102792"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucks-fizz-i-200425.json b/serverless-fleets/data/input/inferencing/recipes/bucks-fizz-i-200425.json
new file mode 100644
index 000000000..7dfcf8577
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucks-fizz-i-200425.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Combine all ingredients except the champagne in a cocktail shaker and shake vigorously. Strain into a highball glass. Fill with champagne."
+    ],
+    "ingredients": [
+        "1 1/2 ounces gin",
+        "1/2 teaspoon sugar",
+        "1/4 cup orange juice",
+        "3 or 4 ice cubes",
+        "Chilled champagne"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Champagne",
+        "Fruit Juice",
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Orange",
+        "Shower",
+        "Party",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Buck's Fizz I",
+    "url": "http://www.epicurious.com/recipes/food/views/bucks-fizz-i-200425"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucks-fizz-ii-200426.json b/serverless-fleets/data/input/inferencing/recipes/bucks-fizz-ii-200426.json
new file mode 100644
index 000000000..2ebbe6722
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucks-fizz-ii-200426.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Pour orange juice into a 12-ounce Collins glass, add the champagne and stir gently to mix."
+    ],
+    "ingredients": [
+        "3 ounces fresh orange juice",
+        "8 ounces chilled champagne"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Champagne",
+        "Fruit Juice",
+        "Alcoholic",
+        "Brunch",
+        "Cocktail Party",
+        "Wedding",
+        "Orange",
+        "Sparkling Wine",
+        "Shower",
+        "Party",
+        "House & Garden",
+        "Drink",
+        "Fat Free",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buck's Fizz II",
+    "url": "http://www.epicurious.com/recipes/food/views/bucks-fizz-ii-200426"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bucks-italian-grilled-asparagus.json b/serverless-fleets/data/input/inferencing/recipes/bucks-italian-grilled-asparagus.json
new file mode 100644
index 000000000..5e5ce130a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bucks-italian-grilled-asparagus.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Melt butter in a large skillet with olive oil over medium heat; place asparagus spears in the skillet.",
+        "When asparagus starts to sizzle slightly, drizzle in the hot pepper sauce and add almonds, Italian seasoning, and onion to the skillet.",
+        "Move the asparagus around in the skillet with a spoon to expose almonds and onion to the butter and oil; cook until onion is translucent, about 5 minutes. Reduce heat to low, and season with salt and black pepper.",
+        "Sprinkle asparagus with Parmesan cheese and heat until cheese melts, about 5 more minutes."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 tablespoon olive oil",
+        "1/2 pound fresh asparagus, trimmed",
+        "1 teaspoon hot pepper sauce",
+        "1/4 cup slivered almonds",
+        "2 pinches Italian herb seasoning",
+        "1/4 onion, chopped",
+        "salt and ground black pepper to taste",
+        "3/4 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buck's Italian-Grilled Asparagus",
+    "url": "http://allrecipes.com/recipe/220226/bucks-italian-grilled-asparagus/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckshot-duck-with-wild-and-brown-ric.json b/serverless-fleets/data/input/inferencing/recipes/buckshot-duck-with-wild-and-brown-ric.json
new file mode 100644
index 000000000..bde575598
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckshot-duck-with-wild-and-brown-ric.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Place the duck on a rack in a roasting pan. Rub the crushed garlic and pepper under the skin of the duck. Rub the skin with 1 packet sazon seasoning.",
+        "Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.",
+        "Place the reserved duck innards and 1 packet sazon seasoning in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 minutes, until tender.",
+        "Place the rice mix in a medium saucepan with just enough water to cover. Mix in the oil, and 1 packet sazon seasoning. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.",
+        "In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve."
+    ],
+    "ingredients": [
+        "1 (4 pound) whole duck, dressed, innards reserved",
+        "4 cloves garlic, crushed",
+        "3 tablespoons crushed black peppercorns",
+        "3 (.18 ounce) packets sazon seasoning",
+        "1/2 teaspoon olive oil",
+        "2 cups uncooked long grain and wild rice mix",
+        "1 cup seasoned croutons"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckshot Duck with Wild and Brown Rice Stuffing",
+    "url": "http://allrecipes.com/recipe/59904/buckshot-duck-with-wild-and-brown-ric/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-and-bacon-side-dish.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-and-bacon-side-dish.json
new file mode 100644
index 000000000..c7d9ae67f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-and-bacon-side-dish.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.",
+        "Add the stock and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender,13 to 15 minutes. Toss with the parsley, and season to taste with salt and pepper. Serve immediately."
+    ],
+    "ingredients": [
+        "1 teaspoon olive oil",
+        "2 shallots, finely chopped",
+        "1 clove garlic, minced",
+        "2 bacon strips, chopped",
+        "1/4 cup uncooked medium roasted buckwheat groats",
+        "3/4 cup chicken stock",
+        "1/3 cup coarsely chopped flat-leaf parsley",
+        "salt and coarsely ground pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckwheat and Bacon Side Dish",
+    "url": "http://allrecipes.com/recipe/146143/buckwheat-and-bacon-side-dish/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-and-summer-squash-salad.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-and-summer-squash-salad.json
new file mode 100644
index 000000000..af893d1d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-and-summer-squash-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.",
+        "Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature."
+    ],
+    "ingredients": [
+        "2 cups uncooked buckwheat",
+        "4 cups water",
+        "1/2 teaspoon salt",
+        "1 large summer squash, thinly sliced",
+        "1 cup cooked garbanzo beans",
+        "1/2 cup chopped toasted walnuts",
+        "1/4 cup grated Parmesan cheese",
+        "1 lemon, juiced",
+        "1 tablespoon chopped fresh parsley",
+        "2 tablespoons olive oil",
+        "salt and black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckwheat and Summer Squash Salad",
+    "url": "http://allrecipes.com/recipe/173765/buckwheat-and-summer-squash-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-bacon-pancakes-233979.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-bacon-pancakes-233979.json
new file mode 100644
index 000000000..a455cd9cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-bacon-pancakes-233979.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 200\u00b0F.",
+        "Stir together flours, sugar, baking powder, baking soda, and salt. Add egg, buttermilk, and 2 tablespoons oil and stir just until blended. Stir in bacon.",
+        "Heat a griddle or large heavy skillet over moderate heat until hot, then lightly brush with remaining 1/2 tablespoon oil. Working in batches and using a scant 1/4 cup per pancake, pour batter onto griddle and cook, turning over once, until golden, about 4 minutes total per batch. Keep warm, covered, in oven."
+    ],
+    "ingredients": [
+        "1/2 cup buckwheat flour",
+        "1/2 cup all-purpose flour",
+        "1 teaspoon sugar",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 large egg, lightly beaten",
+        "1 1/4 cups well-shaken buttermilk",
+        "2 1/2 tablespoons vegetable oil",
+        "1/4 lb sliced Canadian bacon, cut into 1/8-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Pork",
+        "Breakfast",
+        "Brunch",
+        "Christmas",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Bacon",
+        "Fall",
+        "Winter",
+        "Pan-Fry",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Buckwheat Bacon Pancakes",
+    "url": "http://www.epicurious.com/recipes/food/views/buckwheat-bacon-pancakes-233979"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-banana-cake-with-yogurt-espresso-frosting.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-banana-cake-with-yogurt-espresso-frosting.json
new file mode 100644
index 000000000..734baa10c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-banana-cake-with-yogurt-espresso-frosting.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Coat an 8 1/2x4 1/2\" loaf pan with nonstick spray, then line with parchment, letting it hang over on both of the longer sides. Whisk whole wheat flour, buckwheat flour, cinnamon, salt, baking soda, and baking powder in a medium bowl.",
+        "Mash bananas and brown sugar in a large bowl until virtually no lumps of banana remain and brown sugar is dissolved. Mix in eggs, oil, and sour cream. Add dry ingredients and mix in with a rubber spatula. Scrape batter into prepared pan and smooth top.",
+        "Bake cake until the top springs back when gently pressed and a tester inserted into the center comes out clean, 55\u201365 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Turn out cake onto rack and let cool completely.",
+        "Whisk cream cheese, yogurt, and salt in a large bowl until no lumps remain. Sift powdered sugar through a fine-mesh sieve into bowl and whisk vigorously to combine, then stir in espresso powder.",
+        "Cake can be baked 4 days ahead. Store airtight at room temperature.\nFrosting can be made 3 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1 cup whole wheat flour",
+        "1/2 cup buckwheat flour or whole wheat flour",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon kosher salt",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon baking powder",
+        "4 very ripe bananas",
+        "2/3 cup (packed) dark brown sugar",
+        "2 large eggs, beaten to blend",
+        "1/2 cup olive oil",
+        "1/2 cup sour cream",
+        "4 ounces cream cheese, room temperature",
+        "1/2 cup plain Greek yogurt",
+        "Pinch of kosher salt",
+        "1/3 cup powdered sugar",
+        "1/2 teaspoon espresso powder"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Banana",
+        "Whole Wheat",
+        "Healthy",
+        "Breakfast",
+        "Cream Cheese",
+        "Yogurt",
+        "Coffee",
+        "Cake",
+        "Dessert",
+        "Brunch",
+        "Potluck"
+    ],
+    "title": "Buckwheat Banana Cake With Yogurt-Espresso Frosting",
+    "url": "http://www.epicurious.com/recipes/food/views/buckwheat-banana-cake-with-yogurt-espresso-frosting"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-blinis-with-smoked-salmon-and-creme-fraiche-236163.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-blinis-with-smoked-salmon-and-creme-fraiche-236163.json
new file mode 100644
index 000000000..9a68d9df6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-blinis-with-smoked-salmon-and-creme-fraiche-236163.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Whisk first 5 ingredients in medium bowl.",
+        "Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110\u00b0F (if mixture gets too warm, cool until temperature returns to 110\u00b0F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.",
+        "Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).",
+        "Preheat oven to 200\u00b0F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350\u00b0F oven 5 minutes.",
+        "Arrange warm blinis on platter. Spoon 1 rounded teaspoon cr\u00e8me fra\u00eeche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve."
+    ],
+    "ingredients": [
+        "1/2 cup all purpose flour",
+        "1/3 cup buckwheat flour",
+        "4 teaspoons sugar",
+        "1 1/4 teaspoons active dry yeast",
+        "1/4 teaspoon (generous) salt",
+        "1 cup whole milk",
+        "3 tablespoons butter, cut into cubes",
+        "2 large eggs, lightly beaten",
+        "Melted butter",
+        "Cr\u00e8me fra\u00eeche",
+        "1 (4-ounce) package thinly sliced smoked salmon",
+        "Salmon roe",
+        "Fresh dill sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Herb",
+        "Bake",
+        "Cocktail Party",
+        "Salmon"
+    ],
+    "title": "Buckwheat Blinis with Smoked Salmon and Cr\u00e8me Fra\u00eeche",
+    "url": "http://www.epicurious.com/recipes/food/views/buckwheat-blinis-with-smoked-salmon-and-creme-fraiche-236163"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-cereal-with-mushrooms-and-o.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-cereal-with-mushrooms-and-o.json
new file mode 100644
index 000000000..8f10f5a0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-cereal-with-mushrooms-and-o.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Rinse buckwheat with cold water in a colander; drain.",
+        "Heat a skillet over medium heat; cook and stir buckwheat until toasted and fragrant, 5 to 10 minutes. Transfer to a bowl.",
+        "Heat olive oil in the skillet over medium heat; cook and stir onion and carrot until onion is golden, 5 to 10 minutes. Add mushrooms; cook and stir for 5 minutes more.",
+        "Melt butter in a pot over medium heat; add buckwheat and stir to coat. Add onion mixture, water, salt, and pepper; bring to a boil. Reduce heat, cover pot, and simmer until liquid is absorbed, about 20 minutes."
+    ],
+    "ingredients": [
+        "1 cup buckwheat groats",
+        "1 tablespoon olive oil, or to taste",
+        "1 onion, diced",
+        "1 carrot, diced",
+        "1/2 pound mushrooms, diced",
+        "1 tablespoon butter, or to taste",
+        "2 cups water",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckwheat Cereal with Mushrooms and Onions",
+    "url": "http://allrecipes.com/recipe/255861/buckwheat-cereal-with-mushrooms-and-o/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-chickpea-pesto-salad.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-chickpea-pesto-salad.json
new file mode 100644
index 000000000..148dff2d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-chickpea-pesto-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Bring the water to boil in a medium saucepan. Add the salt and rinsed buckwheat groats. Bring to a boil; reduce heat and simmer until the groats have almost tripled in size, about 12 minutes. Remove from heat and let sit, covered, for 5 minutes.",
+        "Lightly pound mint leaves, basil leaves, and raw cashews with a pestle in a mortar until they begin to release their own oils. Churn the pestle to create a chunky paste. Add a bit of oil if necessary. The texture should be chunky, not too smooth.",
+        "Fluff the groats with a fork. Drain off any excess water. Transfer the buckwheat to a large salad bowl. Add the chickpeas and drizzle with a bit of oil, mixing well. Add pesto and mix well, drizzling more oil if necessary. Add the chiles and coriander. Mix well. Serve warm or cold. Best served with ice-cold milk."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1/8 teaspoon salt",
+        "1 cup buckwheat groats, rinsed",
+        "10 mint leaves",
+        "10 basil leaves",
+        "1/4 cup raw cashews",
+        "1 1/2 cups cooked black chickpeas or regular chickpeas",
+        "1/4 cup extra-virgin olive oil, or more as needed",
+        "2 Thai chiles, chopped",
+        "1/4 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckwheat & Chickpea Pesto Salad",
+    "url": "http://allrecipes.com/recipe/254212/buckwheat-chickpea-pesto-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-crepes-with-creamy-leeks-and-baked-eggs.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-crepes-with-creamy-leeks-and-baked-eggs.json
new file mode 100644
index 000000000..fb95d5b29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-crepes-with-creamy-leeks-and-baked-eggs.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Whisk eggs, sugar, and salt in a large bowl to combine. Whisk in milk, followed by all-purpose flour, then buckwheat flour. Blend batter with 4 Tbsp. butter just to incorporate. Strain through a fine-mesh sieve into a medium bowl. Cover and chill batter at least 12 hours to allow flour to hydrate.",
+        "Let batter sit at room temperature 1 hour before cooking.",
+        "Stir briskly to reincorporate flour that will have settled to the bottom. Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick). Heat a 10\" nonstick skillet over medium. Brush skillet lightly with remaining 1 Tbsp. butter. Lift pan away from heat and pour 1/4 cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly. Cook until cr\u00eape begins to set and edges brown, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute. Stir batter to reincorporate; make another cr\u00eape with 1/4 cup batter. (Recipe yields enough batter for 8 cr\u00eapes; reserve extra for coming days.)",
+        "Preheat oven to 450\u00b0F. Heat oil in a medium skillet over medium-high. Add leeks, season with salt, and cook, stirring occasionally, until beginning to soften (do not let brown), about 5 minutes. Add cream, lemon zest, lemon juice, and cayenne; season with salt. Bring to a simmer; cook until leeks are very soft and most of cream has reduced, 6\u20138 minutes.",
+        "Place 2 cr\u00eapes on a parchment-lined baking sheet. Evenly spread 1/4 cup warm leek mixture over each cr\u00eape, leaving a 2\" border around edges. Make a well in the center and crack 1 egg into each; season with salt. Bake until egg whites are cooked through but yolks are still runny, 6\u20138 minutes. Remove from oven and fold edges of cr\u00eapes up and in toward centers. Top with dill and black pepper.",
+        "Batter can be made 2 days ahead. Keep chilled."
+    ],
+    "ingredients": [
+        "3 large eggs",
+        "1 tablespoon sugar",
+        "1/4 teaspoon kosher salt",
+        "2 cups whole milk",
+        "3/4 cup all-purpose flour",
+        "1/2 cup buckwheat flour or all-purpose flour",
+        "4 tablespoons unsalted butter, melted, plus 1 tablespoon room temperature",
+        "2 tablespoons olive oil",
+        "2 medium leeks, white and pale-green parts only, halved lengthwise, thinly sliced",
+        "Kosher salt",
+        "1/2 cup heavy cream",
+        "1/4 teaspoon finely grated lemon zest",
+        "1/2 teaspoon fresh lemon juice",
+        "Pinch of cayenne pepper",
+        "2 large eggs",
+        "Chopped dill (for serving)",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cr\u00eape",
+        "Breakfast",
+        "Brunch",
+        "Egg",
+        "Leek",
+        "Bake",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buckwheat Cr\u00eapes With Creamy Leeks and Baked Eggs",
+    "url": "http://www.epicurious.com/recipes/food/views/buckwheat-crepes-with-creamy-leeks-and-baked-eggs"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-crepes-with-pears-and-creme-fraiche-357272.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-crepes-with-pears-and-creme-fraiche-357272.json
new file mode 100644
index 000000000..775c2406e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-crepes-with-pears-and-creme-fraiche-357272.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Toss pear cubes with 4 tablespoons brown sugar, lemon juice, and lemon peel.",
+        "Preheat oven to 250\u00b0F. Melt 1/2 teaspoon butter in medium skillet over medium heat. Place 1 crepe in skillet and warm on 1 side. Using spatula, turn crepe over and cook until warm on second side, about 30 seconds. Sprinkle crepe with 1 teaspoon brown sugar, then fold crepe into quarters. Transfer folded crepe to baking sheet; keep warm in oven. Repeat warming, sugaring, and folding with remaining butter, crepes, and brown sugar.",
+        "Transfer 2 crepes to each of 6 plates. Top crepes on each plate with 1 large spoonful of pear mixture and dollop with a tablespoon of cr\u00e8me fra\u00eeche or sour cream.",
+        "*Available at most supermarkets and at specialty foods stores."
+    ],
+    "ingredients": [
+        "4 pears, peeled, halved, cut into 1/2 -to 3/4-inch cubes (about 4 cups)",
+        "8 tablespoons (packed) golden brown sugar, divided",
+        "3 tablespoons fresh lemon juice",
+        "1 teaspoon finely grated lemon peel",
+        "2 tablespoons (1/4 stick) butter, divided",
+        "12 Basic Buckwheat Crepes",
+        "Cr\u00e8me fra\u00eeche* or sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "High Fiber",
+        "Pear",
+        "Lemon Juice"
+    ],
+    "title": "Buckwheat Crepes with Pears and Cr\u00e8me Fra\u00eeche",
+    "url": "http://www.epicurious.com/recipes/food/views/buckwheat-crepes-with-pears-and-creme-fraiche-357272"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-crepes-with-whipped-coconut.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-crepes-with-whipped-coconut.json
new file mode 100644
index 000000000..8ef21f4a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-crepes-with-whipped-coconut.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.",
+        "Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.",
+        "Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.",
+        "Heat small cast-iron pan over medium heat. Grease lightly with oil.",
+        "Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.",
+        "Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.",
+        "Spoon a layer of coconut cream inside crepes and roll up.",
+        "Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc."
+    ],
+    "ingredients": [
+        "1 cup buckwheat flour",
+        "3/4 cup rice flour",
+        "1/3 cup golden flaxseed meal",
+        "1/3 cup cocoa powder",
+        "1/3 cup brown sugar",
+        "2 3/4 cups So Delicious\u00ae Dairy Free Vanilla Coconut Milk",
+        "3 tablespoons sunflower or coconut oil, plus more for cooking",
+        "11 ounces So Delicious\u00ae Dairy Free Original Culinary Coconut Milk",
+        "2 tablespoons So Delicious\u00ae Dairy Free Unsweetened Vanilla Cultured Coconut Milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckwheat Crepes with Whipped Coconut Cream",
+    "url": "http://allrecipes.com/recipe/240818/buckwheat-crepes-with-whipped-coconut/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-energy-bars.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-energy-bars.json
new file mode 100644
index 000000000..c6fcec3d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-energy-bars.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking dish or line a deep baking sheet with parchment paper.",
+        "Mix buckwheat flour, cinnamon, baking soda, salt, and nutmeg together in a bowl. Beat honey, peanut butter, olive oil, eggs, and vanilla extract together in a separate bowl; mix into flour mixture. Fold oats and chocolate chips into flour mixture; spread into the prepared dish.",
+        "Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. Cool completely on a wire rack before cutting into bars."
+    ],
+    "ingredients": [
+        "1 1/2 cups buckwheat flour",
+        "1 tablespoon ground cinnamon",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground nutmeg (optional)",
+        "1 cup honey",
+        "1 cup natural peanut butter",
+        "1/2 cup olive oil",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "3 cups quick-cooking oats",
+        "1 (12 ounce) bag semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckwheat Energy Bars",
+    "url": "http://allrecipes.com/recipe/240662/buckwheat-energy-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-galettes-with-salmon-capers-and-dill-357254.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-galettes-with-salmon-capers-and-dill-357254.json
new file mode 100644
index 000000000..ab157cd35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-galettes-with-salmon-capers-and-dill-357254.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Score flesh side of salmon fillet at 1 1/2-inch intervals 1/2 inch deep in crisscross pattern; sprinkle with salt and pepper. Heat large nonstick skillet over medium-high heat. Add salmon, skin side down. Cook until skin is lightly browned, 3 minutes. Turn salmon over and partially cook until just warm, 2 to 3 minutes. Transfer to plate. Cut salmon, including skin, into 1/2-inch pieces; cool.",
+        "Heat same skillet over medium-high heat. Add 1 tablespoon butter, green onions and 2/3 of smoked salmon. Saut\u00e9 2 minutes; add reserved salmon. Toss until heated through. Remove from heat; add lemon juice, capers, and chopped dill. Season with salt and pepper.",
+        "Melt 1 teaspoon butter in medium skillet over medium heat. Working with 1 crepe at a time, add to skillet and heat through. Spoon 1/8 of salmon mixture onto bottom third of each crepe. Roll up and place on plate. Garnish with reserved smoked salmon and dill sprigs. Repeat with remaining butter, crepes, and salmon."
+    ],
+    "ingredients": [
+        "1 1-pound salmon fillet with skin",
+        "3 tablespoons salted butter, divided",
+        "8 green onions, thinly sliced",
+        "8 ounces smoked salmon, finely chopped, divided",
+        "3 tablespoons fresh lemon juice",
+        "2 tablespoons drained capers",
+        "2 tablespoons coarsely chopped fresh dill plus sprigs for garnish",
+        "8 Basic Buckwheat Crepes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Saut\u00e9",
+        "Low Cal",
+        "High Fiber",
+        "Salmon",
+        "Healthy",
+        "Dill",
+        "Capers",
+        "Lemon Juice",
+        "Green Onion/Scallion",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Buckwheat Galettes with Salmon, Capers, and Dill",
+    "url": "http://www.epicurious.com/recipes/food/views/buckwheat-galettes-with-salmon-capers-and-dill-357254"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-granola.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-granola.json
new file mode 100644
index 000000000..0d99cc3ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-granola.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.",
+        "Mix oats, buckwheat, sunflower seeds, and salt in a large bowl.",
+        "Melt coconut oil in a small saucepan over medium heat; stir in honey and seeds from vanilla bean until mixed. Pour over oat mixture and toss to coat. Spread oat mixture evenly over prepared baking sheet.",
+        "Bake in the preheated oven, stirring every 10 minutes, until granola is lightly brown, 35 to 40 minutes. Stir almonds into granola and continue baking until golden grown, about 5 to 10 minutes more. Allow granola to cool completely, then stir in coconut and raisins. Store in an airtight container."
+    ],
+    "ingredients": [
+        "2 cups rolled oats",
+        "3/4 cup buckwheat groats, chopped",
+        "3/4 cup sunflower seeds",
+        "1 pinch salt",
+        "3 tablespoons coconut oil",
+        "1/4 cup honey",
+        "1 vanilla bean, split and scraped",
+        "1/2 cup almonds, chopped",
+        "1/2 cup sweetened flaked coconut",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckwheat Granola",
+    "url": "http://allrecipes.com/recipe/238860/buckwheat-granola/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-pancakes-with-sausage-scallions-and-fried-eggs-51263880.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-pancakes-with-sausage-scallions-and-fried-eggs-51263880.json
new file mode 100644
index 000000000..72ea48477
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-pancakes-with-sausage-scallions-and-fried-eggs-51263880.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In a large bowl, combine flours, baking powder, and salt. In another medium bowl, whisk together the milk, eggs, maple syrup, and melted butter. Add the wet ingredients to the dry ingredients, and stir to combine. Stir in 1/2 cup scallions.",
+        "Heat a large skillet or griddle to medium and brush it with reserved sausage fat or vegetable oil. Scoop 1/4 cup of batter per pancake into the skillet. Cook until bubbles start to form on the surface, 1 to 2 minutes. Sprinkle 1 tablespoon crumbled sausage onto the top of the pancake. Flip and cook until lightly browned on the bottom, about 1 minute more. Repeat with remaining batter, brushing pan with rendered fat or oil, as needed.",
+        "Serve pancakes drizzled with maple syrup and topped with fried eggs and sliced scallions."
+    ],
+    "ingredients": [
+        "1 cup buckwheat flour",
+        "1 cup all-purpose flour",
+        "2 1/2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 1/2 cups whole milk",
+        "2 large eggs, lightly beaten, plus 6 fried eggs, for serving",
+        "3 tablespoons maple syrup",
+        "3 tablespoons melted butter",
+        "1/2 cup thinly sliced scallions, plus more for serving",
+        "Vegetable oil, if needed",
+        "1/2 pound breakfast sausage, casings removed if any, cooked and crumbled (rendered fat reserved)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Fry",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Sausage",
+        "Green Onion/Scallion",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Buckwheat Pancakes with Sausage, Scallions and Fried Eggs",
+    "url": "http://www.epicurious.com/recipes/food/views/buckwheat-pancakes-with-sausage-scallions-and-fried-eggs-51263880"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-pancakes.json
new file mode 100644
index 000000000..ea16347b1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-pancakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.",
+        "Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.",
+        "Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "1 cup buckwheat flour",
+        "1 1/2 teaspoons white sugar",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1 1/4 cups buttermilk",
+        "1 large egg, beaten",
+        "1/4 teaspoon vanilla extract",
+        "1 tablespoon unsalted butter, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buckwheat Pancakes",
+    "url": "http://allrecipes.com/recipe/241553/buckwheat-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buckwheat-shortcakes-with-earl-grey-apricot-compote-and-whipped-cream-51262530.json b/serverless-fleets/data/input/inferencing/recipes/buckwheat-shortcakes-with-earl-grey-apricot-compote-and-whipped-cream-51262530.json
new file mode 100644
index 000000000..b498c6514
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buckwheat-shortcakes-with-earl-grey-apricot-compote-and-whipped-cream-51262530.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Position a rack in the center of the oven and preheat the oven to 425\u00b0F. Line a baking sheet with two layers of parchment paper.",
+        "In a large bowl, thoroughly whisk the flours, sugar, baking powder, and salt. Make a well in the center and pour the cream into it (set the measuring cup aside) and add the grated frozen butter. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a ball and knead it gently against the sides of the bowl five or so times, pressing loose pieces into the dough, until it just holds together (it should not be smooth) and the bowl is fairly clean.",
+        "Turn the dough out onto a lightly floured board and pat into a circle about 3/4-inch thick. Using the biscuit cutter or an overturned glass, and re-patting the dough as needed, cut the dough into 8 even rounds. Place them at least 1 inch apart on the baking sheet. Brush the tops with the cream left in the bottom of the measuring cup or with a little milk, and sprinkle generously with turbinado sugar.",
+        "Bake the shortcakes until the tops are just barely golden brown, 10 to 12 minutes. Immediately transfer to a wire rack to cool.",
+        "Set a medium saucepan with 2 cups water over high heat and bring to a boil. Remove from heat, add tea bags, and let steep 3 minutes. Remove tea bags and add apricots, honey, and vanilla bean. Return to stove and bring to a simmer over medium-low heat; cook until the apricots are soft and the liquid has reduced to a thick syrup, 15 to 20 minutes. Remove vanilla bean.",
+        "Meanwhile, in the chilled bowl of a stand mixer fitted with the whisk attachment, or using a medium mixing bowl and a handheld electric mixer or a whisk, whip the cream, adding the sugar as it begins to thicken. Continue beating until it holds a soft shape\u2014not too stiff. (The cream can be covered and refrigerated for up to several hours. If liquid separates from the cream, whisk briefly before using.)",
+        "To assemble the shortcakes, gently pull each shortcake apart horizontally into two equal halves. Place the bottom halves on serving plates. Top each with a generous scoop of apricot compote (about 2 tablespoons) and a dollop of whipped cream. Cover with the tops of the biscuits and serve."
+    ],
+    "ingredients": [
+        "1 cup plus 2 tablespoons (5 ounces) all-purpose flour",
+        "1/4 cup plus 2 tablespoons (1.75 ounces) buckwheat flour",
+        "1/4 cup granulated sugar",
+        "1 3/4 teaspoons baking powder, sifted if lumpy",
+        "1/2 teaspoon salt",
+        "1 cup heavy cream, plus extra for brushing",
+        "2 tablespoons unsalted butter, frozen at least 1 hour and grated on a box grater",
+        "Turbinado sugar, for sprinkling",
+        "1 cup (6 ounces) dried apricots, sliced in half lengthwise",
+        "2 Earl Grey teabags",
+        "1 vanilla bean, slit lengthwise",
+        "3 tablespoons honey",
+        "1 1/4 cups heavy cream",
+        "1 tablespoon granulated sugar",
+        "Stand mixer with whisk attachment, electric hand mixer, or whisk (for whipped cream), 2 1/4-inch round biscuit cutter or equally sized straight-sided glass"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Tea",
+        "Dessert",
+        "Kid-Friendly",
+        "Apricot",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buckwheat Shortcakes with Earl-Grey Apricot Compote and Whipped Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/buckwheat-shortcakes-with-earl-grey-apricot-compote-and-whipped-cream-51262530"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/budae-jjigae-korean-army-base-stew.json b/serverless-fleets/data/input/inferencing/recipes/budae-jjigae-korean-army-base-stew.json
new file mode 100644
index 000000000..dd28ca3cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/budae-jjigae-korean-army-base-stew.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.",
+        "Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.",
+        "Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese."
+    ],
+    "ingredients": [
+        "1 (12 ounce) can fully cooked luncheon meat (such as SPAM\u00ae), sliced",
+        "14 ounces smoked sausage (such as Eckrich\u00ae), sliced",
+        "1 large onion, sliced",
+        "6 ounces kimchi",
+        "1/4 cup Korean red pepper powder",
+        "3 tablespoons soy sauce",
+        "3 tablespoons gochujang (Korean hot pepper paste)",
+        "5 cloves garlic, minced",
+        "1 pinch ground black pepper",
+        "1 bunch green onions, chopped",
+        "2 (32 ounce) containers chicken broth",
+        "7 3/4 ounces ramen noodles (such as Ottogi Ramyonsari\u00ae)",
+        "1 slice American cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Budae Jjigae (Korean Army Base Stew)",
+    "url": "http://allrecipes.com/recipe/255397/budae-jjigae-korean-army-base-stew/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buddha-bowl.json b/serverless-fleets/data/input/inferencing/recipes/buddha-bowl.json
new file mode 100644
index 000000000..567824dfb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buddha-bowl.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.",
+        "Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.",
+        "Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.",
+        "Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.",
+        "Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl."
+    ],
+    "ingredients": [
+        "3 cups chicken broth",
+        "1 1/2 cups quinoa",
+        "1 large sweet potato, diced",
+        "1 large red onion, diced",
+        "1/4 cup olive oil, divided",
+        "kosher salt to taste",
+        "freshly ground black pepper to taste",
+        "3 cloves garlic, minced, divided",
+        "1 tablespoon minced fresh ginger root",
+        "1 pound skinless, boneless chicken breast halves",
+        "1/4 cup lime juice",
+        "2 tablespoons smooth peanut butter",
+        "1 tablespoon soy sauce",
+        "1 tablespoon honey",
+        "1 tablespoon sesame oil",
+        "2 cups baby spinach",
+        "1 avocado - peeled, pitted, and thinly sliced",
+        "1 tablespoon chopped fresh cilantro",
+        "1 teaspoon toasted sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buddha Bowl",
+    "url": "http://allrecipes.com/recipe/256834/buddha-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buddys-and-bubbas-homemade-dog-food.json b/serverless-fleets/data/input/inferencing/recipes/buddys-and-bubbas-homemade-dog-food.json
new file mode 100644
index 000000000..2197907d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buddys-and-bubbas-homemade-dog-food.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place the chicken leg quarters in a large pot, and fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, cover, and simmer 40 minutes. Remove the legs and allow to cool. Strain and return the cooking liquid to the pot. Once the legs have cooled. Remove and discard the skin and bones; chop the meat, and set aside.",
+        "Stir the brown rice into the reserved chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes. Drain off any excess liquid, and add the rice to the bowl with the chicken.",
+        "Heat a large skillet over medium-high heat, and add the ground beef. Cook and stir until the beef is crumbly and no longer pink, about 7 minutes. Pour off any excess grease, and place the beef into the bowl. Stir in the oats, spinach, broccoli, kidney beans, carrots, garlic, cottage cheese, and olive oil. Store the dog food in resealable containers in the freezer. Thaw the daily portions overnight in the refrigerator."
+    ],
+    "ingredients": [
+        "2 chicken leg quarters",
+        "1 cup brown rice",
+        "1 pound ground beef",
+        "2/3 cup rolled oats",
+        "1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry",
+        "2 cups frozen chopped broccoli, thawed",
+        "1 (15 ounce) can kidney beans - rinsed, drained and mashed",
+        "2 carrots, shredded",
+        "1 clove garlic, minced (optional)",
+        "1 cup cottage cheese",
+        "1/2 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buddy's and Bubba's Homemade Dog Food",
+    "url": "http://allrecipes.com/recipe/167042/buddys-and-bubbas-homemade-dog-food/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/budget-berry-jam.json b/serverless-fleets/data/input/inferencing/recipes/budget-berry-jam.json
new file mode 100644
index 000000000..10d3ac7bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/budget-berry-jam.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil.  Reduce heat and simmer for 20 minutes, stirring occasionally.",
+        "Remove from the heat and stir in the gelatin mix.  Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal.  When jars are cool put them in the freezer."
+    ],
+    "ingredients": [
+        "4 cups green tomato  pulp",
+        "4 cups white sugar",
+        "2 (3 ounce) packages fruit flavored Jell-O\u00ae mix, any flavor"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Budget Berry Jam",
+    "url": "http://allrecipes.com/recipe/45787/budget-berry-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/budget-friendly-hearty-winter-soup.json b/serverless-fleets/data/input/inferencing/recipes/budget-friendly-hearty-winter-soup.json
new file mode 100644
index 000000000..0bfcbc4eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/budget-friendly-hearty-winter-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the sweet potatoes, cabbage, and carrots into a slow cooker, then place the bratwurst slices on top of the vegetables. Sprinkle with the salt, thyme, rosemary, and pepper. Pour the wine and chicken broth over the vegetables.",
+        "Cook on Low until the sweet potatoes are easily pierced with a fork, 5 to 6 hours."
+    ],
+    "ingredients": [
+        "2 sweet potatoes, peeled and chopped",
+        "1/2 head cabbage, coarsely chopped",
+        "1 cup chopped carrots",
+        "1 pound turkey bratwurst, sliced",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon dried thyme",
+        "1/2 teaspoon dried rosemary",
+        "1/2 teaspoon ground white pepper",
+        "1/2 cup dry white wine",
+        "3 cups chicken broth"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Budget-Friendly Hearty Winter Soup",
+    "url": "http://allrecipes.com/recipe/185192/budget-friendly-hearty-winter-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/budget-jungle-juice-for-a-crowd.json b/serverless-fleets/data/input/inferencing/recipes/budget-jungle-juice-for-a-crowd.json
new file mode 100644
index 000000000..0aa024b09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/budget-jungle-juice-for-a-crowd.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir together orange drink, fruit punch, lemonade, pineapple-orange juice blend, vodka, and rum in a large container."
+    ],
+    "ingredients": [
+        "2 gallons orange-flavored drink",
+        "2 (46 fluid ounce) cans fruit punch",
+        "4 quarts pink lemonade",
+        "4 quarts pineapple and orange juice blend",
+        "4 (750 milliliter) bottles vodka",
+        "2 (750 milliliter) bottles white rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Budget Jungle Juice for a Crowd",
+    "url": "http://allrecipes.com/recipe/137430/budget-jungle-juice-for-a-crowd/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/budget-wise-chicken-pie.json b/serverless-fleets/data/input/inferencing/recipes/budget-wise-chicken-pie.json
new file mode 100644
index 000000000..49c13dfd0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/budget-wise-chicken-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.",
+        "In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.",
+        "Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.",
+        "Bake in the preheated oven for 20 to 25 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "1 large carrot, shredded",
+        "1 large potato, shredded",
+        "1 teaspoon dried minced onion",
+        "2 tablespoons margarine",
+        "2 cups cubed, cooked chicken",
+        "1/2 cup chicken broth",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Budget-Wise Chicken Pie",
+    "url": "http://allrecipes.com/recipe/23769/budget-wise-chicken-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/budin-puerto-rican-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/budin-puerto-rican-bread-pudding.json
new file mode 100644
index 000000000..930f364a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/budin-puerto-rican-bread-pudding.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.",
+        "Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.",
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.",
+        "Line a roasting pan with a damp kitchen towel.  Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "2 (3 inch) cinnamon sticks",
+        "15 whole cloves",
+        "1 teaspoon anise seed",
+        "2 tablespoons water",
+        "1/2 cup white sugar",
+        "1 (1 pound) loaf day-old bread",
+        "4 cups evaporated milk",
+        "4 eggs",
+        "1 1/2 cups white sugar",
+        "1 teaspoon vanilla extract",
+        "3/4 teaspoon salt",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Budin (Puerto Rican Bread Pudding)",
+    "url": "http://allrecipes.com/recipe/165102/budin-puerto-rican-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buds-easy-buttercream-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/buds-easy-buttercream-pound-cake.json
new file mode 100644
index 000000000..a24d169e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buds-easy-buttercream-pound-cake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.",
+        "Pour the batter into an ungreased 10-inch tube pan.",
+        "Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.",
+        "Cool the cake thoroughly.",
+        "Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake."
+    ],
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "1 (12.5 ounce) can poppyseed filling",
+        "2 1/2 cups confectioners' sugar",
+        "2 cups butter, softened",
+        "6 eggs",
+        "3 tablespoons lemon juice",
+        "1 tablespoon baking powder",
+        "2 teaspoons grated lemon peel",
+        "1 cup confectioners' sugar",
+        "1 tablespoon milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bud's Easy Buttercream Pound Cake",
+    "url": "http://allrecipes.com/recipe/220944/buds-easy-buttercream-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buds-potato-salad.json b/serverless-fleets/data/input/inferencing/recipes/buds-potato-salad.json
new file mode 100644
index 000000000..9878fae07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buds-potato-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.",
+        "Slice cooled potatoes and layer in a large bowl or dish.",
+        "In a saucepan combine water, vinegar and sugar.  Bring to a boil and cook for one minute.  Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.",
+        "Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled."
+    ],
+    "ingredients": [
+        "10 pounds potatoes",
+        "1 cup water",
+        "1 cup white wine vinegar",
+        "1 cup white sugar",
+        "2 onions, diced",
+        "salt and pepper to taste",
+        "1 tablespoon celery seed",
+        "2 cups mayonnaise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bud's Potato Salad",
+    "url": "http://allrecipes.com/recipe/14407/buds-potato-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buff-a-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/buff-a-enchiladas.json
new file mode 100644
index 000000000..3a6e6f1fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buff-a-enchiladas.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F.",
+        "Microwave tortillas on HIGH for 30 seconds or until warm. Combine soup and salsa verde; spread 1/2 cup in bottom of 13- x 9-inch baking dish.",
+        "Combine buffalo dip and chicken; divide chicken mixture evenly down center of tortillas. Roll each tortilla around filling; place seam side down in dish. Top enchiladas with remaining soup mixture; sprinkle with cheese.",
+        "Cover dish with foil; bake 25-30 minutes or until center is hot and bubbly. Serve."
+    ],
+    "ingredients": [
+        "8 flour tortillas (6 to 8 inch)",
+        "1 (10.75 ounce) can heart-healthy condensed cream of chicken soup",
+        "1 cup salsa verde",
+        "1 cup deli buffalo-style chicken dip",
+        "2 cups shredded cooked breast meat from deli rotisserie chicken",
+        "1 cup shredded Monterey Jack cheese",
+        "Nonstick aluminum foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buff-a-Enchiladas",
+    "url": "http://allrecipes.com/recipe/247131/buff-a-enchiladas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buff-chick-buffalo-chicken-stromboli.json b/serverless-fleets/data/input/inferencing/recipes/buff-chick-buffalo-chicken-stromboli.json
new file mode 100644
index 000000000..d8535b4bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buff-chick-buffalo-chicken-stromboli.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.",
+        "Mix chicken, blue cheese, cream cheese, and hot sauce together in a bowl.",
+        "Unroll pizza dough onto the baking sheet and spread chicken mixture in a line down the center of the dough. Wrap dough around chicken mixture, tucking and pinching the seams together.",
+        "Bake in the preheated oven until crust is golden brown, 15 to 20 minutes. Let stromboli cool for a few minutes before slicing."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "3 cups shredded cooked chicken",
+        "3/4 cup crumbled blue cheese",
+        "1/3 (8 ounce) package cream cheese",
+        "1/4 cup hot sauce, or more as needed",
+        "1 (10 ounce) container refrigerated thin crust pizza dough (such as Pillsbury\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buff Chick (Buffalo Chicken Stromboli)",
+    "url": "http://allrecipes.com/recipe/256946/buff-chick-buffalo-chicken-stromboli/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-and-pancetta-meat-loaf-14928.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-and-pancetta-meat-loaf-14928.json
new file mode 100644
index 000000000..1680cdd80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-and-pancetta-meat-loaf-14928.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F.",
+        "Coarsely chop three fourths pancetta and in a large heavy skillet cook over moderate heat until crisp and golden, transferrng to paper towels to drain. Cool pancetta and reserve fat in skillet. Finely chop cooked pancetta. Finely chop onions and mince garlic. Cut celery and carrot into 1/4\u2013inch dice.",
+        "In skillet cook onions, garlic, celery, and carrots in reserved fat over moderate heat, stirring occasionally, until onions are softened. While onion mixture is cooking, coarsely chop parsley.",
+        "In a large bowl stir together chopped pancetta, onion mixture, parsley, 1/2 cup ketchup, salt, and pepper, Worcestershire sauce, bread crumbs, buffalo, and eggs until just combined (do not overmix). In a shallow 13- by 9-inch baking pan form mixture into a 10- by 5-inch oval loaf and spread remaining 1/4 cup ketchup onto it. Drape remaining pancetta over loaf.",
+        "Bake meat loaf in middle of oven 1 hour and 10 minutes, or until a meat thermometer inserted 2 inches into center registers 160\u00b0F. Let meat loaf stand 10 minutes and slice.",
+        "Serve meat loaf with whipped potatoes."
+    ],
+    "ingredients": [
+        "1 pound sliced pancetta (Italian unsmoked cured bacon)",
+        "2 medium onions",
+        "4 garlic cloves",
+        "2 celery ribs",
+        "1 carrot",
+        "1/2 cup fresh flat-leafed parsley leaves",
+        "3/4 cup ketchup",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "1 tablespoon Worcestershire sauce",
+        "1 3/4 cups fine fresh bread crumbs",
+        "2 pounds ground buffalo* or ground beef sirloin",
+        "2 large eggs",
+        "Accompaniment: olive oil and garlic whipped potatoes",
+        "Available at some butcher shops and supermarkets and by mail order from Denver Buffalo Company: (800) 289-2833 or (303) 831-1299."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Buffalo",
+        "Bacon",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Buffalo and Pancetta Meat Loaf",
+    "url": "http://www.epicurious.com/recipes/food/views/buffalo-and-pancetta-meat-loaf-14928"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-bleu-chicken-soup.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-bleu-chicken-soup.json
new file mode 100644
index 000000000..185ba31ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-bleu-chicken-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.",
+        "Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.",
+        "Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.",
+        "Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "3 stalks celery, diced",
+        "1 small onion, diced",
+        "1/4 cup all-purpose flour",
+        "2 cups chicken broth",
+        "1 cup water",
+        "3/4 cup half-and-half",
+        "2 cups cubed, cooked chicken",
+        "1 1/2 cups shredded Cheddar cheese",
+        "1/3 cup buffalo wing sauce, or more to taste",
+        "1/4 cup creamy tomato soup",
+        "salt and ground black pepper to taste",
+        "1/4 cup crumbled blue cheese, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Bleu Chicken Soup",
+    "url": "http://allrecipes.com/recipe/236276/buffalo-bleu-chicken-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-blue-cheese-chicken-burgers.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-blue-cheese-chicken-burgers.json
new file mode 100644
index 000000000..1ab47ac72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-blue-cheese-chicken-burgers.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.",
+        "Preheat an outdoor grill for medium-high heat, and lightly oil grate.",
+        "Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice."
+    ],
+    "ingredients": [
+        "1 pound ground chicken",
+        "1 cup dry bread crumbs",
+        "3/4 cup crumbled blue cheese",
+        "1 extra large egg",
+        "1/4 cup onion, chopped (optional)",
+        "1/3 cup buffalo wing sauce",
+        "4 hamburger buns, split and toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Blue Cheese Chicken Burgers",
+    "url": "http://allrecipes.com/recipe/172772/buffalo-blue-cheese-chicken-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-burgers-with-pickled-onions-and-smoky-red-pepper-sauce-109519.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-burgers-with-pickled-onions-and-smoky-red-pepper-sauce-109519.json
new file mode 100644
index 000000000..a7b7ff896
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-burgers-with-pickled-onions-and-smoky-red-pepper-sauce-109519.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)",
+        "Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Pur\u00e9e pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.",
+        "Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.",
+        "Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.",
+        "Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.",
+        "Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions."
+    ],
+    "ingredients": [
+        "1 red bell pepper",
+        "low-fat buttermilk dressing",
+        "1 small garlic clove, chopped",
+        "Rounded 1/4 teaspoon hot Spanish smoked paprika*",
+        "1/4 teaspoon salt",
+        "2 small red onions (1/2 lb total)",
+        "1/2 cup cider vinegar",
+        "1/4 cup sugar",
+        "1 teaspoon salt",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties",
+        "4 English muffins, split in half",
+        "Special equipment: about 20 wooden picks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Onion",
+        "Low Cal",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Buffalo",
+        "Bell Pepper",
+        "Grill",
+        "Grill/Barbecue",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/buffalo-burgers-with-pickled-onions-and-smoky-red-pepper-sauce-109519"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-cauliflower-florets.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-cauliflower-florets.json
new file mode 100644
index 000000000..ea69d2b6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-cauliflower-florets.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.",
+        "Whisk wing sauce, mayonnaise, and egg together in a large bowl. Toss cauliflower florets in the sauce mixture to coat completely. Spread cauliflower out on baking sheet.",
+        "Pulse croutons into fine crumbs in a food processor. Add Parmesan cheese and mix to combine. Sprinkle crouton and cheese mixture over cauliflower.",
+        "Bake in the preheated oven until cauliflower is golden brown and tender, about 15 minutes. Let sit before removing from baking sheet, about 5 minutes.",
+        "Mix blue cheese dressing with sour cream and black pepper to make dip. Serve dip alongside cauliflower."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1/3 cup Buffalo wing sauce (such as Frank's\u00ae)",
+        "3 tablespoons mayonnaise",
+        "1 large egg",
+        "6 cups cauliflower florets",
+        "1 1/2 cups garlic croutons",
+        "1/4 cup grated Parmesan cheese",
+        "Blue Cheese Dip:",
+        "1/4 cup blue cheese salad dressing",
+        "1/4 cup sour cream",
+        "1 pinch ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Cauliflower Florets",
+    "url": "http://allrecipes.com/recipe/245752/buffalo-cauliflower-florets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-cauliflower-with-blue-cheese-sauce.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-cauliflower-with-blue-cheese-sauce.json
new file mode 100644
index 000000000..b2fec7bd2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-cauliflower-with-blue-cheese-sauce.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F.",
+        "For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes",
+        "For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.",
+        "Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce."
+    ],
+    "ingredients": [
+        "1/3 cup nonfat sour cream",
+        "2 tablespoons crumbled blue cheese",
+        "1 tablespoon skim milk",
+        "2 teaspoons mayonnaise",
+        "Kosher salt and freshly ground black pepper",
+        "2 tablespoons unsalted butter",
+        "1/4 cup hot sauce, such as Frank's",
+        "1 tablespoon freshly squeezed lemon juice",
+        "2 tablespoons olive oil",
+        "Kosher salt",
+        "8 cups cauliflower florets (from about 1 medium head)"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Healthy",
+        "Sauce Recipes",
+        "Blue Cheese",
+        "Cheese",
+        "Cauliflower",
+        "Vegetable",
+        "Low-Carb",
+        "Low Calorie",
+        "High Fiber",
+        "Diabetes-Friendly"
+    ],
+    "title": "Buffalo Cauliflower with Blue Cheese Sauce",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/buffalo-cauliflower-with-blue-cheese-sauce"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-cauliflower.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-cauliflower.json
new file mode 100644
index 000000000..fb6c73e2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-cauliflower.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.",
+        "Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.",
+        "Bake in the preheated oven until lightly browned, 20 to 25 minutes.",
+        "Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.",
+        "Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes."
+    ],
+    "ingredients": [
+        "olive oil cooking spray",
+        "3/4 cup gluten-free baking flour (such as Premium Gold\u00ae Flax and Ancient Grains All-Purpose Flour)",
+        "1 cup water",
+        "1/2 teaspoon garlic powder, or to taste",
+        "salt and ground black pepper to taste",
+        "2 heads cauliflower, cut into bite-size pieces",
+        "2 tablespoons butter",
+        "1/2 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1 teaspoon honey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Cauliflower",
+    "url": "http://allrecipes.com/recipe/239616/buffalo-cauliflower/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-cheesy-chicken-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-cheesy-chicken-lasagna.json
new file mode 100644
index 000000000..5d07e28cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-cheesy-chicken-lasagna.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.",
+        "In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.",
+        "Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.",
+        "Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.",
+        "Remove from oven, cover and let stand for about 15 to 20 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound skinless, boneless chicken breast - cooked and diced",
+        "4 cups spaghetti sauce",
+        "2 tablespoons hot sauce",
+        "2 tablespoons apple cider vinegar",
+        "1 1/2 cups water",
+        "1 teaspoon garlic powder",
+        "1 small onion, chopped",
+        "1 small green bell pepper, chopped",
+        "1 (6 ounce) can mushrooms, drained",
+        "1 egg, beaten",
+        "1 (15 ounce) container ricotta cheese",
+        "12 uncooked lasagna noodles",
+        "2 cups shredded mozzarella cheese",
+        "3/4 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Cheesy Chicken Lasagna",
+    "url": "http://allrecipes.com/recipe/20413/buffalo-cheesy-chicken-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chex-mix.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chex-mix.json
new file mode 100644
index 000000000..6c46177d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chex-mix.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In  small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.",
+        "Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container."
+    ],
+    "ingredients": [
+        "4 cups Rice Chex\u00ae cereal",
+        "4 cups Wheat Chex\u00ae cereal",
+        "2 cups Parmesan-flavored crackers",
+        "2 cups pretzel twists",
+        "6 tablespoons butter",
+        "2 1/2 tablespoons hot sauce",
+        "1 (1 ounce) packet ranch dressing mix",
+        "2 teaspoons celery seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chex\u00ae Mix",
+    "url": "http://allrecipes.com/recipe/214655/buffalo-chex-mix/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-and-potato-casserole.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-and-potato-casserole.json
new file mode 100644
index 000000000..5b4619e18
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-and-potato-casserole.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.",
+        "Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.",
+        "Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.",
+        "Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.",
+        "Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.",
+        "Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.",
+        "Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1/3 cup vegetable oil",
+        "1/4 cup ranch dressing",
+        "2 tablespoons Buffalo wing sauce (such as Frank's\u00ae RedHot\u00ae)",
+        "2 tablespoons garlic powder",
+        "1 tablespoon onion powder",
+        "2 teaspoons salt",
+        "6 Idaho potatoes, cut into 1-inch cubes",
+        "2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes",
+        "1 (12 ounce) package bacon",
+        "3 cups shredded Colby Jack cheese",
+        "4 green onions, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken and Potato Casserole",
+    "url": "http://allrecipes.com/recipe/256367/buffalo-chicken-and-potato-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-and-ranch-wraps.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-and-ranch-wraps.json
new file mode 100644
index 000000000..ca9e69bb1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-and-ranch-wraps.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.",
+        "Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.",
+        "Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm."
+    ],
+    "ingredients": [
+        "1 pound thin-sliced bacon",
+        "2 tablespoons bacon drippings",
+        "3 pounds skinless, boneless chicken breast halves, cut into bite size pieces",
+        "1/4 cup Buffalo wing sauce",
+        "2 tablespoons butter, melted",
+        "12 (10 inch) flour tortillas",
+        "1 cup diced fresh tomato",
+        "3/4 cup ranch dressing, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken and Ranch Wraps",
+    "url": "http://allrecipes.com/recipe/216911/buffalo-chicken-and-ranch-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-and-roasted-potato-ca.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-and-roasted-potato-ca.json
new file mode 100644
index 000000000..20d7ce571
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-and-roasted-potato-ca.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.",
+        "Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.",
+        "Reduce oven heat to 400 degrees F (205 degrees C).",
+        "Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.",
+        "Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "6 tablespoons hot pepper sauce",
+        "1/3 cup olive oil",
+        "2 tablespoons garlic powder",
+        "1 tablespoon freshly ground black pepper",
+        "1 tablespoon paprika",
+        "1 1/2 teaspoons salt",
+        "8 potatoes, cut into 1/2-inch cubes",
+        "2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes",
+        "2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend\u00ae)",
+        "1 cup crumbled cooked bacon",
+        "1 cup diced green onions"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken and Roasted Potato Casserole",
+    "url": "http://allrecipes.com/recipe/229964/buffalo-chicken-and-roasted-potato-ca/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-balls.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-balls.json
new file mode 100644
index 000000000..599f929fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-balls.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine ground chicken, bread crumbs, celery, and egg in a bowl.",
+        "Melt butter in a saucepan over low heat; stir in hot sauce. Pour into chicken mixture; knead until well incorporated. Season mixture with salt and pepper. Cover and refrigerate for 1 hour.",
+        "Preheat oven to 450 degrees F (230 degrees C). Spray a large baking dish with cooking spray.",
+        "Roll chicken mixture into 1-inch balls; place in a single layer on baking dish.",
+        "Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Remove from oven and rest for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 pound ground chicken",
+        "2 cups whole wheat bread crumbs",
+        "1 stalk celery, minced",
+        "1 egg",
+        "1/4 cup melted butter",
+        "1/3 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "salt and ground black pepper to taste",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Balls",
+    "url": "http://allrecipes.com/recipe/245541/buffalo-chicken-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-bites.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-bites.json
new file mode 100644
index 000000000..47e191a77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-bites.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl. Dip chicken pieces in the egg; transfer chicken to flour mixture and coat completely.",
+        "Heat oil in a saucepan over medium heat.",
+        "Fry coated chicken pieces in the hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.",
+        "Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute. Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2 tablespoons cayenne pepper",
+        "1 teaspoon salt",
+        "1 teaspoon ground black pepper",
+        "2 eggs",
+        "1 cup vegetable oil",
+        "1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces",
+        "1/4 cup hot sauce",
+        "1 tablespoon chopped garlic",
+        "1 teaspoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Bites",
+    "url": "http://allrecipes.com/recipe/234538/buffalo-chicken-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-burger-367269.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-burger-367269.json
new file mode 100644
index 000000000..d0f2916bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-burger-367269.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a microwave-safe bowl, combine carrot slices with 2 tablespoons water; microwave on high, stirring every minute, until very tender, about 3 minutes. Drain and let cool; mash carrots. Add chicken, egg whites, celery, breadcrumbs and cheese; mix to combine. Form chicken mixture into four 3/4-inch-thick patties. In a second bowl, stir cornstarch into hot sauce until dissolved; set aside. Coat a grill rack or grill pan with cooking spray. Grill patties over medium-high heat for 6 minutes; flip and grill 4 minutes more. Brush patties with hot sauce mixture; grill until internal temperature reaches 165\u00b0F, about 2 minutes. Place 1 burger on bottom of each roll. Garnish with cheese and lettuce, if desired. Top with other half of roll. Serve with carrot and celery sticks and blue cheese dressing for dipping, if desired."
+    ],
+    "ingredients": [
+        "1/2 cup sliced carrots",
+        "1 pound ground white-meat chicken",
+        "2 egg whites, lightly beaten",
+        "1 celery stalk, roughly chopped",
+        "1/2 cup panko breadcrumbs",
+        "1/4 cup blue cheese, plus more for garnish (optional)",
+        "1 teaspoon cornstarch",
+        "1/4 cup hot sauce (such as Tabasco Buffalo Style)",
+        "Vegetable oil cooking spray",
+        "4 large kaiser rolls, split",
+        "Iceberg lettuce (optional)",
+        "Carrot and celery sticks (optional)",
+        "Light blue cheese dressing (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Microwave",
+        "Chicken",
+        "Low Cal",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Blue Cheese",
+        "Hot Pepper",
+        "Spring",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Healthy",
+        "Self",
+        "Sugar Conscious"
+    ],
+    "title": "Buffalo Chicken Burger",
+    "url": "http://www.epicurious.com/recipes/food/views/buffalo-chicken-burger-367269"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-burgers-with-blue-che.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-burgers-with-blue-che.json
new file mode 100644
index 000000000..5d4ef7435
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-burgers-with-blue-che.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.",
+        "Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.",
+        "Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich."
+    ],
+    "ingredients": [
+        "1/4 cup light sour cream",
+        "1/4 cup reduced fat blue cheese crumbles",
+        "1/4 teaspoon Worcestershire sauce",
+        "1 1/2 pounds ground chicken",
+        "1/4 cup hot pepper sauce",
+        "1/2 teaspoon celery salt (optional)",
+        "1/4 teaspoon poultry seasoning",
+        "1/2 teaspoon paprika",
+        "1 pinch cayenne pepper, or to taste",
+        "1 tablespoon hot pepper sauce",
+        "4 Kaiser rolls, split",
+        "4 leaves iceberg lettuce",
+        "1/2 cup diced celery"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Burgers with Blue Cheese Dressing",
+    "url": "http://allrecipes.com/recipe/214578/buffalo-chicken-burgers-with-blue-che/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-calzone.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-calzone.json
new file mode 100644
index 000000000..9e1b90e8a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-calzone.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 410 degrees F (210 degrees C). Grease a pizza pan.",
+        "Place chicken into a large pot and cover with salted water; bring to a boil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.",
+        "Melt butter in a skillet over medium-high heat. Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, 2 to 4 minutes.",
+        "Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon vegetable oil and spread 1 cup mozzarella cheese in the center of the dough, leaving a 1-inch border. Spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese.",
+        "Fold pizza dough in half and pinch edges together to seal. Transfer calzone to prepared pizza pan and brush top with remaining 1 tablespoon oil.",
+        "Bake in the preheated oven until crust is golden brown, 17 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 pound skinless, boneless chicken breast halves",
+        "2 tablespoons butter",
+        "1/4 cup Buffalo wing sauce",
+        "1 refrigerated pizza dough",
+        "2 tablespoons vegetable oil, divided",
+        "2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Calzone",
+    "url": "http://allrecipes.com/recipe/236201/buffalo-chicken-calzone/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-casserole.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-casserole.json
new file mode 100644
index 000000000..c24da0f1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-casserole.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the oven to 350 degrees F. Lightly grease an 11x8x2-inch baking dish.",
+        "Stir the chicken and pepper sauce in a large bowl. Stir in the rotini, celery, soup, dressing and 1/2 cup cheese.  Spoon the chicken mixture into the baking dish.  Sprinkle with the remaining cheese.",
+        "Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted."
+    ],
+    "ingredients": [
+        "3 cups shredded cooked chicken",
+        "2 tablespoons cayenne pepper sauce",
+        "1/3 (16 ounce) package rotini pasta, cooked and drained",
+        "1 stalk celery, sliced",
+        "1 (10.75 ounce) can  Campbell's\u00ae Condensed Cream of Chicken Soup (Regular or 98% Fat Free)",
+        "1/4 cup blue cheese salad dressing",
+        "1 cup shredded Monterey Jack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Casserole",
+    "url": "http://allrecipes.com/recipe/235583/buffalo-chicken-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-cheese-balls-recipe.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-cheese-balls-recipe.json
new file mode 100644
index 000000000..57d62c145
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-cheese-balls-recipe.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Have oil heated to 350 degrees F.",
+        "Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.",
+        "Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.",
+        "When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.",
+        "To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce."
+    ],
+    "ingredients": [
+        "1 store-bought rotisserie chicken",
+        "1/4 cup hot sauce (recommended: Frank's Red Hot)",
+        "1 teaspoon ground black pepper",
+        "1 3/4 cups sharp Cheddar",
+        "1/4 cup freshly sliced scallions",
+        "1 cups all-purpose flour",
+        "3 eggs, lightly beaten",
+        "2 cups panko bread crumbs",
+        "Vegetable oil, for frying",
+        "1 1/2 cups mayonnaise",
+        "1/2 cup packed blue cheese, broken up",
+        "1/2 teaspoon hot sauce",
+        "2 teaspoons Worcestershire sauce",
+        "1 teaspoon salt",
+        "1/2 lemon, juiced",
+        "1 teaspoon chopped garlic"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Chicken",
+        "Poultry Recipes",
+        "Cheese",
+        "Appetizer",
+        "Lunch",
+        "Recipes for Parties",
+        "Tailgate Party",
+        "Super Bowl",
+        "Deep-Frying"
+    ],
+    "title": "Buffalo Chicken Cheese Balls",
+    "url": "http://www.foodnetwork.com/recipes/aaron-mccargo-jr/buffalo-chicken-cheese-balls-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-chili-by-pam.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-chili-by-pam.json
new file mode 100644
index 000000000..778f6914d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-chili-by-pam.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.",
+        "Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce, if desired."
+    ],
+    "ingredients": [
+        "PAM\u00ae Original No-Stick Cooking Spray",
+        "1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces",
+        "1 1/2 cups sliced celery",
+        "1 (15 ounce) can Rosarita\u00ae Premium Whole Black Beans, drained, rinsed",
+        "1 (14.5 ounce) can Hunt's\u00ae Fire Roasted Diced Tomatoes with Garlic, undrained",
+        "1 (8 ounce) can Hunt's\u00ae Tomato Sauce",
+        "2 tablespoons cayenne pepper sauce",
+        "1/3 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Chili by PAM\u00ae",
+    "url": "http://allrecipes.com/recipe/238943/buffalo-chicken-chili-by-pam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-chili.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-chili.json
new file mode 100644
index 000000000..37cab9268
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-chili.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.",
+        "Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended."
+    ],
+    "ingredients": [
+        "1 tablespoon extra-virgin olive oil",
+        "2 tablespoons butter",
+        "2 pounds ground chicken breast",
+        "1 large carrot, peeled and finely chopped",
+        "1 large onion, chopped",
+        "3 stalks celery, finely chopped",
+        "5 cloves garlic, chopped",
+        "5 tablespoons chili powder",
+        "2 tablespoons ground cumin",
+        "1 tablespoon ground paprika",
+        "salt and pepper to taste",
+        "1/2 cup hot buffalo wing sauce (such as Frank's\u00ae REDHOT Buffalo Wing Sauce), or to taste",
+        "2 (15 ounce) cans tomato sauce",
+        "1 (15 ounce) can crushed tomatoes",
+        "1 (15 ounce) can white kidney or cannellini beans, drained",
+        "1 (19 ounce) can red kidney beans, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Chili",
+    "url": "http://allrecipes.com/recipe/186699/buffalo-chicken-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dip-from-mccormick.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dip-from-mccormick.json
new file mode 100644
index 000000000..b0092c330
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dip-from-mccormick.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Mix cream cheese, sour cream, 1/2 cup of the Cheddar cheese and Seasoning Mix in medium bowl until well blended. Stir in chicken.",
+        "Spoon into lightly greased pie plate. Top with remaining 1/2 cup Cheddar cheese.",
+        "Bake 20 minutes or until heated through. Sprinkle with blue cheese, if desired."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5906&h=3092&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4462828.jpg",
+    "ingredients": [
+        "1 (1.6 oz) package McCormick\u00ae Buffalo Wings Seasoning Mix",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup sour cream",
+        "1 cup shredded Cheddar cheese, divided",
+        "1\u2009\u00bd cups shredded or chopped cooked chicken",
+        "\u00bd cup crumbled blue cheese (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Dip from McCormick&reg;",
+    "url": "http://allrecipes.com/recipe/256775/buffalo-chicken-dip-from-mccormick/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dip-recipe.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dip-recipe.json
new file mode 100644
index 000000000..5243e4298
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dip-recipe.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F.",
+        "In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth.",
+        "Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling.",
+        "Stir before serving with crackers, chips, and/or veggies."
+    ],
+    "ingredients": [
+        "1 (8-ounce) package cream cheese, softened",
+        "1/2 cup blue cheese or ranch salad dressing",
+        "1/2 cup hot sauce",
+        "1/2 cup crumbled blue cheese",
+        "2 ounces mozzarella cheese, shredded",
+        "2 (9.75-ounce) cans chicken in water, drained",
+        "Crackers, chips, and/or veggies, for dipping"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Chicken Recipes",
+        "Chicken",
+        "Easy Recipes",
+        "Poultry Recipes",
+        "Easy Appetizer",
+        "Appetizer",
+        "Easy Snack Recipes",
+        "Snack",
+        "Cheese Dip",
+        "Cheese",
+        "Dip",
+        "Healthy",
+        "Mozzarella Recipes"
+    ],
+    "title": "Buffalo Chicken Dip",
+    "url": "http://www.foodnetwork.com/recipes/buffalo-chicken-dip-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dip.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dip.json
new file mode 100644
index 000000000..2452bdd93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dip.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers."
+    ],
+    "ingredients": [
+        "2 (10 ounce) cans chunk chicken, drained",
+        "2 (8 ounce) packages cream cheese, softened",
+        "1 cup Ranch dressing",
+        "3/4 cup pepper sauce (such as Frank's Red Hot\u00ae)",
+        "1 1/2 cups shredded Cheddar cheese",
+        "1 bunch celery, cleaned and cut into 4 inch pieces",
+        "1 (8 ounce) box chicken-flavored crackers"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Dip",
+    "url": "http://allrecipes.com/recipe/68461/buffalo-chicken-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dipping-balls.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dipping-balls.json
new file mode 100644
index 000000000..78a9082c7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-dipping-balls.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.",
+        "Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).",
+        "Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.",
+        "Fry the breaded balls in the hot oil until slightly browned, about 1 minute."
+    ],
+    "ingredients": [
+        "2 (12.5 fl oz) cans chunk chicken breast, drained and flaked",
+        "4 green onions, chopped",
+        "1 cup shredded sharp Cheddar cheese",
+        "1 cup shredded pepperjack cheese",
+        "1 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1 (1 ounce) package ranch dressing mix",
+        "oil for frying",
+        "1 cup all-purpose flour",
+        "3 eggs, beaten",
+        "1 cup plain bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Dipping Balls",
+    "url": "http://allrecipes.com/recipe/205646/buffalo-chicken-dipping-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-fingers-from-pretzel.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-fingers-from-pretzel.json
new file mode 100644
index 000000000..3192dd738
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-fingers-from-pretzel.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Using a rolling pin, crush Pretzel Crisps(R) until fine, but with some texture. Transfer to a clean plate. In a bowl, beat together the egg and one cup of the buffalo wing sauce, and set aside. Dip each chicken tender first in the egg mixture and roll to coat in the crushed pretzels.",
+        "In a large skillet, heat oil over medium high heat until shimmering. Add chicken tenders and cook, turning often, until golden brown on all sides (about six minutes total). Transfer to paper towels to drain. In a small bowl, combine mayonnaise, sour cream, blue cheese, and Worcestershire sauce. Serve blue cheese sauce with chicken and remaining 1/2 cup or reserved wing sauce."
+    ],
+    "ingredients": [
+        "2 cups Buffalo Wing Snack Factory\u00ae Pretzel Crisps\u00ae",
+        "1 pound chicken tenders",
+        "1 egg",
+        "1 1/2 cups buffalo wing sauce, divided",
+        "1/4 cup peanut oil",
+        "2 tablespoons mayonnaise",
+        "1 tablespoon sour cream",
+        "1/4 cup blue cheese crumbles, or to taste",
+        "1 dash Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Fingers from Pretzel Crisps\u00ae",
+    "url": "http://allrecipes.com/recipe/246603/buffalo-chicken-fingers-from-pretzel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-fingers.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-fingers.json
new file mode 100644
index 000000000..fde7e4b51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-fingers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C).  Coat a baking sheet with a nonstick spray.",
+        "In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt.   On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.",
+        "Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture.  Place on prepared baking sheet.",
+        "Bake for about 8 minutes in the preheated oven.  Use tongs to turn pieces over.  Bake 8 minutes longer, or until chicken juices run clear."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves - cut into finger-sized pieces",
+        "1/4 cup all-purpose flour",
+        "1 teaspoon garlic powder",
+        "1 teaspoon cayenne pepper",
+        "1/2 teaspoon salt",
+        "3/4 cup bread crumbs",
+        "2 egg whites, beaten",
+        "1 tablespoon water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Fingers",
+    "url": "http://allrecipes.com/recipe/8501/buffalo-chicken-fingers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-lasagna.json
new file mode 100644
index 000000000..67cf478c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-lasagna.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.",
+        "Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.",
+        "Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.",
+        "Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.",
+        "Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.",
+        "Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting."
+    ],
+    "ingredients": [
+        "1 1/2 pounds bone-in chicken breasts with skin",
+        "2 cups chicken stock, or as needed",
+        "1 tablespoon paprika",
+        "1 teaspoon salt, or more to taste",
+        "1/2 teaspoon cayenne pepper",
+        "12 lasagna noodles",
+        "cooking spray",
+        "1 tablespoon olive oil, or more as needed",
+        "2 stalks celery, finely chopped",
+        "1/2 onion, finely chopped",
+        "2/3 cup buffalo wing sauce",
+        "1/2 cup crumbled blue cheese",
+        "1 (16 ounce) container ricotta cheese",
+        "1 cup blue cheese dressing",
+        "1 egg",
+        "1 (8 ounce) package shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Lasagna",
+    "url": "http://allrecipes.com/recipe/244947/buffalo-chicken-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-layered-mashed.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-layered-mashed.json
new file mode 100644
index 000000000..4bc117e7b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-layered-mashed.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.",
+        "In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.",
+        "Add the shredded chicken.",
+        "Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.",
+        "In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.",
+        "Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.",
+        "Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.",
+        "Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (4 ounce) package Idahoan\u00ae Roasted Garlic Flavored Mashed Potatoes",
+        "1 package dry Ranch dressing mix*",
+        "1 tablespoon canola oil",
+        "1 small onion, chopped",
+        "1 celery rib, finely chopped",
+        "1 large carrot, grated",
+        "2 garlic cloves, minced",
+        "1 1/2 pounds rotisserie chicken, shredded",
+        "1 (14.5 ounce) can diced tomatoes, drained",
+        "1 (12 fluid ounce) bottle buffalo wing sauce*",
+        "1/2 cup water",
+        "1 1/2 teaspoons Italian seasoning",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon pepper",
+        "1 (15 ounce) container ricotta cheese",
+        "1/2 cup Italian flat leaf parsley, minced",
+        "1 egg, lightly beaten",
+        "12 ounces part-skim mozzarella cheese, shredded",
+        "8 ounces white cheddar cheese, cut into thin slices",
+        "7 ounces crumbled bleu cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Layered Mashed",
+    "url": "http://allrecipes.com/recipe/234783/buffalo-chicken-layered-mashed/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-mac-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-mac-and-cheese.json
new file mode 100644
index 000000000..d3c5f3536
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-mac-and-cheese.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.",
+        "Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.",
+        "Bake in the preheated oven until bubbling and golden, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (16 ounce) package elbow macaroni",
+        "1 (16 ounce) container sour cream",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's\u00ae)",
+        "1 (1 ounce) package ranch dressing mix",
+        "1 rotisserie chicken, meat removed and chopped",
+        "2 cups shredded Cheddar cheese, divided",
+        "1 cup panko bread crumbs",
+        "1/4 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Mac and Cheese",
+    "url": "http://allrecipes.com/recipe/236942/buffalo-chicken-mac-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-mac-n-cheese.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-mac-n-cheese.json
new file mode 100644
index 000000000..16bcd38cd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-mac-n-cheese.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Place the chicken in a 13-by-9-inch baking dish. Toss with the hot sauce, celery salt, 4 tablespoons melted butter and black pepper to taste. Bake until the chicken is tender and cooked through, about 30 minutes. Increase the oven temperature to 425 degrees F.",
+        "Shred the chicken and transfer to a medium bowl, along with any juices from the baking dish. Cover loosely with plastic wrap, and set aside. Wipe out the baking dish with a paper towel and brush with 1 tablespoon melted butter. Set aside.",
+        "Meanwhile, in a medium skillet over medium heat, melt 6 tablespoons butter. Add the panko and cayenne and season with some salt. Saute until deeply golden, stirring constantly, 4 to 6 minutes. Remove from the heat and add the thyme. Stir to combine and set aside.",
+        "Bring a large pot of water to a boil and salt it generously. Add the pasta and cook to slightly less than al dente, about 3 minutes less than the package instructions. Drain.",
+        "In a medium pot over medium heat, melt the remaining 3 tablespoons butter. When the foaming subsides, add the celery and onion. Cook until softened, 4 minutes. Add the flour and stir to coat. Continue to cook, stirring, 1 minute. Gradually add the milk, whisking continuously, and bring to a simmer. Add the Cheddar, gruyere and Parmigiano-Reggiano and whisk until the cheeses are melted and the sauce is smooth. Season to taste with salt and pepper.",
+        "Add the pasta to the cheese sauce and stir to coat evenly. Transfer to the prepared baking dish. Top with the chicken mixture and half of the blue cheese. Sprinkle with the breadcrumbs and bake until bubbling around the edges and completely warmed through, 15 to 20 minutes.",
+        "Top with the remaining crumbles of blue cheese and celery leaves. Serve immediately."
+    ],
+    "ingredients": [
+        "2 pounds boneless skinless chicken thighs, trimmed of excess fat",
+        "1/2 cup hot sauce, such as\u00a0Frank's",
+        "1 tablespoon celery salt",
+        "14 tablespoons unsalted butter",
+        "Freshly ground black pepper",
+        "1 1/2 cups panko",
+        "1 teaspoon cayenne pepper",
+        "Kosher salt",
+        "1 tablespoon thyme leaves",
+        "1 pound pasta, such as elbow macaroni, strozzapreti or campanelle",
+        "3 stalks celery, including leaves, finely chopped, plus additional leaves, chopped, for serving",
+        "1 yellow onion, finely chopped",
+        "1/2 cup all-purpose flour",
+        "5 cups whole milk",
+        "1 1/2 cups (6 ounces) coarsely grated sharp white Cheddar",
+        "1 1/2 cups (6 ounces) coarsely grated gruyere",
+        "1 cup finely grated Parmigiano-Reggiano",
+        "6 ounces blue cheese, crumbled into large pieces"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Macaroni and Cheese",
+        "Cheese",
+        "Chicken",
+        "Poultry Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Buffalo Chicken Mac 'n' Cheese",
+    "url": "http://www.foodnetwork.com/recipes/eddie-jackson/buffalo-chicken-mac-n-cheese"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-macaroni-and-cheese-recipe.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-macaroni-and-cheese-recipe.json
new file mode 100644
index 000000000..a696a8db2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-macaroni-and-cheese-recipe.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.",
+        "Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.",
+        "Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.",
+        "Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.",
+        "Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.",
+        "Photograph by Con Poulos"
+    ],
+    "ingredients": [
+        "7 tablespoons unsalted butter, plus more for the dish",
+        "Kosher salt",
+        "1 pound elbow macaroni",
+        "1 small onion, finely chopped",
+        "2 stalks celery, finely chopped",
+        "3 cups shredded rotisserie chicken",
+        "2 cloves garlic, minced",
+        "3/4 cup hot sauce (preferably Frank's)",
+        "2 tablespoons all-purpose flour",
+        "2 teaspoons dry mustard",
+        "2 1/2 cups half-and-half",
+        "1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)",
+        "8 ounces pepper jack cheese, shredded (about 2 cups)",
+        "2/3 cup sour cream",
+        "1 cup panko (Japanese breadcrumbs)",
+        "1/2 cup crumbled blue cheese",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Pasta Recipes",
+        "Easy Recipes",
+        "Pasta Recipes",
+        "Easy Chicken Recipes",
+        "Chicken",
+        "Poultry Recipes",
+        "Easy Main Dish Recipes",
+        "Main Dish Recipes",
+        "Macaroni and Cheese",
+        "Cheese",
+        "Sauteing Recipes"
+    ],
+    "title": "Buffalo-Chicken Macaroni and Cheese",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/buffalo-chicken-macaroni-and-cheese-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-macaroni-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-macaroni-and-cheese.json
new file mode 100644
index 000000000..a818bc659
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-macaroni-and-cheese.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.",
+        "Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.",
+        "Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.",
+        "Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes."
+    ],
+    "ingredients": [
+        "1/2 pound cubed cooked chicken",
+        "2 tablespoons hot sauce, or to taste",
+        "2 tablespoons ranch dressing, or to taste",
+        "1 (7.25 ounce) package macaroni and cheese mix",
+        "1/4 cup margarine",
+        "1/4 cup 2% milk",
+        "2 stalks celery, chopped",
+        "2 tablespoons crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Macaroni and Cheese",
+    "url": "http://allrecipes.com/recipe/241518/buffalo-chicken-macaroni-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-meatballs.json
new file mode 100644
index 000000000..2efeb050d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-meatballs.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Pour stuffing mix into a plastic resealable bag and crush into fine crumbs using a rolling pin. Mash crushed stuffing mix, chicken, 1/3 cup hot sauce, and eggs together in a large bowl using a potato masher until just combined. Form mixture into 1-inch meatballs.",
+        "Fry meatballs in the hot oil until browned and cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle meatballs with about 1 teaspoon hot sauce."
+    ],
+    "ingredients": [
+        "oil for frying",
+        "1 (6 ounce) package chicken-flavored stuffing mix",
+        "1 pound ground chicken",
+        "1/3 cup hot sauce (such as Frank's RedHot \u00ae)",
+        "2 eggs",
+        "1 teaspoon hot sauce (such as Frank's RedHot \u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Meatballs",
+    "url": "http://allrecipes.com/recipe/235654/buffalo-chicken-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-nacho-bowl.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-nacho-bowl.json
new file mode 100644
index 000000000..a8f31a3bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-nacho-bowl.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Combine chicken and Buffalo wing sauce in a bowl.",
+        "Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese.",
+        "Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark.",
+        "Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion."
+    ],
+    "ingredients": [
+        "1 pound shredded rotisserie chicken",
+        "1/4 cup Buffalo wing sauce",
+        "1 (16 ounce) package tortilla chips",
+        "1 (15 ounce) can black beans, rinsed and drained",
+        "1 (8 ounce) package shredded sharp Cheddar cheese",
+        "1/2 cup sour cream",
+        "1/4 cup crumbled blue cheese",
+        "1 tablespoon chopped jalapeno peppers, or to taste",
+        "1 tablespoon chopped green onion, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Nacho Bowl",
+    "url": "http://allrecipes.com/recipe/256741/buffalo-chicken-nacho-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-pasta-salad.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-pasta-salad.json
new file mode 100644
index 000000000..8fa5633ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-pasta-salad.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.",
+        "Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl.  Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package uncooked rotini pasta",
+        "1/2 cup mayonnaise",
+        "1 cup chunky blue cheese dressing",
+        "1/2 cup buffalo wing sauce",
+        "1 teaspoon salt",
+        "1/2 teaspoon black pepper",
+        "1 pound frozen cooked chicken strips, defrosted and diced",
+        "1/2 cup red bell pepper, diced",
+        "1/2 cup green bell pepper, diced",
+        "1 cup red onion, diced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Pasta Salad",
+    "url": "http://allrecipes.com/recipe/217969/buffalo-chicken-pasta-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-phyllo-wraps.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-phyllo-wraps.json
new file mode 100644
index 000000000..c48417bfd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-phyllo-wraps.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.",
+        "Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.",
+        "Heat 1 tablespoon olive oil in a small skillet over medium heat.  Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred.  Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.",
+        "Remove 1 phyllo sheet from stack; fold in half lengthwise.  Brush lightly with oil.  Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom.  Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.",
+        "Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "2 (5 ounce) skinless, boneless chicken breast halves",
+        "1/4 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "6 sheets phyllo dough",
+        "1 tablespoon olive oil",
+        "salt and pepper to taste",
+        "1/2 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "2 tablespoons distilled white vinegar",
+        "1/2 cup light garlic-flavored cream cheese",
+        "1 tablespoon olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Phyllo Wraps",
+    "url": "http://allrecipes.com/recipe/214382/buffalo-chicken-phyllo-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-quinoa-bites.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-quinoa-bites.json
new file mode 100644
index 000000000..4457cd6e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-quinoa-bites.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.",
+        "Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.",
+        "Bake in the preheated oven until browned around the edges, 18 to 22 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 cups shredded cooked chicken",
+        "1/4 cup hot Buffalo wing sauce (such as Frank's\u00ae REDHOT Buffalo Wing Sauce), or to taste",
+        "2 ounces cream cheese, softened",
+        "1 egg, beaten",
+        "1 egg white",
+        "1 cup shredded Cheddar cheese",
+        "2 tablespoons sliced green onion",
+        "1 cup cooked quinoa"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Quinoa Bites",
+    "url": "http://allrecipes.com/recipe/242036/buffalo-chicken-quinoa-bites/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-rice-skillet.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-rice-skillet.json
new file mode 100644
index 000000000..943a67e34
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-rice-skillet.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.",
+        "Add 2 cups water, Knorr(R) Rice Sides(TM) - Chicken flavor, carrots and celery to same skillet and prepare according to package directions.",
+        "Stir in chicken and hot sauce. Serve sprinkled with blue cheese and, if desired, additional chopped celery."
+    ],
+    "ingredients": [
+        "1 tablespoon I Can't Believe It's Not Butter!\u00ae Spread",
+        "1 pound boneless, skinless chicken breasts, cut into bite-size pieces",
+        "1 (5.6 ounce) package Knorr\u00ae Rice Sides\u2122 - Chicken flavor",
+        "1 cup chopped carrots",
+        "1 cup chopped celery",
+        "2 tablespoons cayenne hot sauce, or more to taste",
+        "2 tablespoons crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken & Rice Skillet",
+    "url": "http://allrecipes.com/recipe/245984/buffalo-chicken-rice-skillet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-rolls.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-rolls.json
new file mode 100644
index 000000000..df31f7743
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-rolls.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small bowl, stir together the melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.",
+        "Preheat the oven to 400 degrees F (200 degrees C).  Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.",
+        "Cover the dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Uncover, and bake for 5 minutes, until browned. Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness",
+        "4 tablespoons butter, melted",
+        "1/2 cup hot sauce",
+        "1/2 cup shredded provolone cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Rolls",
+    "url": "http://allrecipes.com/recipe/58431/buffalo-chicken-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-salad.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-salad.json
new file mode 100644
index 000000000..48f7ce225
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-salad.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl."
+    ],
+    "ingredients": [
+        "2 cups cubed, cooked chicken",
+        "1/2 cup ranch dressing",
+        "1/4 cup hot buffalo wing sauce (such as Frank's\u00ae REDHOT Buffalo Wing Sauce), or to taste",
+        "3 stalks celery, diced",
+        "2 green onions, chopped",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Salad",
+    "url": "http://allrecipes.com/recipe/217970/buffalo-chicken-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sandwiches-4998.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sandwiches-4998.json
new file mode 100644
index 000000000..84c2c6b04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sandwiches-4998.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Stir 1/4 cup hot pepper sauce, butter and dressing mix in heavy medium saucepan over low heat until sauce is smooth; add more hot sauce, if desired. Arrange roll bottoms on plates. Top each with lettuce leaf and 2 tablespoons sauce.",
+        "Sprinkle chicken with salt; dust lightly with flour, then brush generously with remaining sauce. Dust lightly with flour again. Heat oil in large skillet over medium heat. Add chicken; saut\u00e9 until brown and cooked through, about 5 minutes per side.",
+        "Complete sandwiches with chicken, blue cheese dressing and roll tops."
+    ],
+    "ingredients": [
+        "1/4 to 1/3 cup hot pepper sauce",
+        "6 tablespoons (3/4 stick) butter",
+        "1 0.6-ounce envelope dry Italian salad dressing mix",
+        "4 kaiser rolls, halved",
+        "4 lettuce leaves",
+        "4 boneless chicken breast halves with skin",
+        "All purpose flour",
+        "Additional vegetable oil",
+        "2 tablespoons olive oil",
+        "Purchased blue cheese dressing"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Chicken",
+        "Poultry",
+        "Saut\u00e9",
+        "Picnic",
+        "Super Bowl",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Lunch",
+        "Blue Cheese",
+        "Hot Pepper",
+        "Winter",
+        "Poker/Game Night",
+        "Lettuce"
+    ],
+    "title": "Buffalo Chicken Sandwiches",
+    "url": "http://www.epicurious.com/recipes/food/views/buffalo-chicken-sandwiches-4998"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sandwiches.json
new file mode 100644
index 000000000..6266669f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sandwiches.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to Broil.",
+        "Place chicken in a foil-lined broiling pan. Pour hot pepper sauce and green hot pepper sauce over chicken, then sprinkle with paprika. Top with onion slices.",
+        "Broil for 15 minutes, or until chicken is no longer pink and juices run clear.",
+        "Place each breast half on bottom half of sliced baguette; top with tomato, lettuce and top half of baguette to serve."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 (2 ounce) bottle hot pepper sauce",
+        "1 (5 ounce) bottle green hot pepper sauce",
+        "2 teaspoons paprika, divided",
+        "1 red onion, sliced in rings",
+        "4 slices tomato",
+        "4 leaves lettuce",
+        "4 thick slices French baguette, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Sandwiches",
+    "url": "http://allrecipes.com/recipe/20887/buffalo-chicken-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sauce.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sauce.json
new file mode 100644
index 000000000..9aeb193f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sauce.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set."
+    ],
+    "ingredients": [
+        "1 1/2 cups butter",
+        "1 (12 fluid ounce) can or bottle hot sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Sauce",
+    "url": "http://allrecipes.com/recipe/20891/buffalo-chicken-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sausage-and-pepper-sa.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sausage-and-pepper-sa.json
new file mode 100644
index 000000000..59eb282c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sausage-and-pepper-sa.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat oil in a skillet and tilt skillet to coat surface. Cook sausage slices in the heated skillet until nicely browned, 2 to 3 minutes per side. Add onion, red bell pepper, and green bell pepper to the sausages; cook and stir until tender, about 5 minutes. Transfer sausage mixture to a bowl.",
+        "Stir blue cheese dressing and hot sauce into the sausage mixture, assuring the sausage slices are coated in sauce.",
+        "Make a bed of spinach in each hoagie roll. Top spinach with the sausage mixture."
+    ],
+    "ingredients": [
+        "2 teaspoons vegetable oil",
+        "4 Buffalo wing-flavored chicken sausages (such as al fresco\u00ae), sliced on a bias",
+        "1 onion, sliced",
+        "1 red bell pepper, sliced",
+        "1 green bell pepper, sliced",
+        "1/4 cup blue cheese salad dressing, or more to taste",
+        "3 tablespoons hot pepper sauce",
+        "2 cups baby spinach leaves",
+        "4 hoagie rolls, split lengthwise and toasted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Sausage and Pepper Sandwich",
+    "url": "http://allrecipes.com/recipe/232077/buffalo-chicken-sausage-and-pepper-sa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-skillet.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-skillet.json
new file mode 100644
index 000000000..7ca313555
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-skillet.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Sprinkle salt and black pepper over chicken breast tenderloins.",
+        "Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.",
+        "Dip both sides of each chicken breast in the eggs and then in the panko.",
+        "Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.",
+        "Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes."
+    ],
+    "ingredients": [
+        "3/4 teaspoon salt",
+        "3/4 teaspoon ground black pepper",
+        "3 pounds chicken breast tenderloins",
+        "6 eggs",
+        "1 1/2 cups panko bread crumbs",
+        "9 tablespoons canola oil, divided",
+        "3/4 cup Buffalo wing sauce (such as Frank's\u00ae), or to taste",
+        "1 1/2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Skillet",
+    "url": "http://allrecipes.com/recipe/245763/buffalo-chicken-skillet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sliders.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sliders.json
new file mode 100644
index 000000000..a41e61f5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sliders.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish.",
+        "Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve."
+    ],
+    "ingredients": [
+        "1 rotisserie chicken, boned and chopped",
+        "2 stalks celery, finely chopped",
+        "1/2 cup chopped carrots",
+        "2 cups crumbled blue cheese",
+        "2/3 cup Buffalo wing sauce",
+        "12 dinner rolls, split"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Sliders",
+    "url": "http://allrecipes.com/recipe/176431/buffalo-chicken-sliders/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sloppy-joes.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sloppy-joes.json
new file mode 100644
index 000000000..c2a7e89cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sloppy-joes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.",
+        "Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese."
+    ],
+    "ingredients": [
+        "2 tablespoons extra-virgin olive oil",
+        "2 pounds ground chicken",
+        "1 onion, chopped",
+        "1 tablespoon minced garlic, or to taste",
+        "salt and ground black pepper to taste",
+        "3/4 cup chicken stock",
+        "1/4 cup hot buffalo wing sauce (such as Frank's\u00ae REDHOT Buffalo Wing Sauce), or to taste",
+        "2 tablespoons red wine vinegar",
+        "2 tablespoons brown sugar",
+        "1 tablespoon Worcestershire sauce",
+        "6 ounces Neufchatel cheese, softened",
+        "8 ounces shredded Cheddar cheese, or more to taste",
+        "8 hamburger buns, split",
+        "1/2 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Sloppy Joes",
+    "url": "http://allrecipes.com/recipe/217968/buffalo-chicken-sloppy-joes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-soup.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-soup.json
new file mode 100644
index 000000000..f16b8dd63
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-soup.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "3 stalks celery, diced",
+        "1 small onion, diced",
+        "1/4 cup all-purpose flour",
+        "3/4 cup half-and-half cream",
+        "3 cups water",
+        "1 cube chicken bouillon",
+        "2 cups cubed cooked chicken",
+        "1/4 cup buffalo wing sauce, or more to taste",
+        "1 1/2 cups shredded Cheddar cheese",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Soup",
+    "url": "http://allrecipes.com/recipe/202716/buffalo-chicken-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-strips-ii.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-strips-ii.json
new file mode 100644
index 000000000..4a1529076
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-strips-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.",
+        "To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.",
+        "Serve hot chicken with refrigerated dip mix."
+    ],
+    "ingredients": [
+        "2/3 cup plain non-fat yogurt",
+        "2 tablespoons low-fat mayonnaise",
+        "2 ounces crumbled blue cheese",
+        "3 tablespoons finely chopped green onions",
+        "1/4 teaspoon ground black pepper",
+        "1 teaspoon vegetable oil",
+        "1/2 pound skinless, boneless chicken breast halves - cut into strips",
+        "1/4 teaspoon salt",
+        "2 teaspoons butter",
+        "1 tablespoon hot pepper sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Strips II",
+    "url": "http://allrecipes.com/recipe/20932/buffalo-chicken-strips-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-strips-with-celery-and-watercress-slaw-237297.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-strips-with-celery-and-watercress-slaw-237297.json
new file mode 100644
index 000000000..abbcb209b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-strips-with-celery-and-watercress-slaw-237297.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor. Season dressing with pepper. Set aside.",
+        "Mix 1/2 cup mayonnaise and hot sauce in bowl. Sprinkle chicken with salt. Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko. Heat large nonstick skillet over medium heat. Saut\u00e9 chicken until cooked through, about 7 minutes per side.",
+        "Meanwhile, toss celery, cabbage, and vinegar in large bowl. Season slaw with salt and pepper. Mix watercress into slaw.",
+        "Cut chicken crosswise into strips; arrange on 4 plates with slaw. Spoon dressing into 4 cups; serve with chicken."
+    ],
+    "ingredients": [
+        "3/4 cup mayonnaise, divided",
+        "1/2 cup buttermilk",
+        "3 ounces blue cheese, crumbled",
+        "1 tablespoon hot pepper sauce",
+        "4 skinless boneless chicken breast halves",
+        "1 1/4 cups panko (Japanese breadcrumbs)",
+        "4 large celery stalks, cut diagonally into paper-thin strips",
+        "1 cup shredded red cabbage",
+        "3 tablespoons unseasoned rice vinegar",
+        "4 cups small watercress sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Dairy",
+        "Leafy Green",
+        "Vegetable",
+        "Saut\u00e9",
+        "Super Bowl",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Mayonnaise",
+        "Celery",
+        "Poker/Game Night",
+        "Watercress"
+    ],
+    "title": "Buffalo Chicken Strips with Celery and Watercress Slaw",
+    "url": "http://www.epicurious.com/recipes/food/views/buffalo-chicken-strips-with-celery-and-watercress-slaw-237297"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-stuffed-mushrooms-lo.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-stuffed-mushrooms-lo.json
new file mode 100644
index 000000000..069cc9159
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-stuffed-mushrooms-lo.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.",
+        "Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.",
+        "Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.",
+        "Bake in the preheated oven until cheese is melted and golden, about 20 minutes."
+    ],
+    "ingredients": [
+        "10 large mushrooms, stems and insides removed",
+        "1 teaspoon olive oil, or as needed",
+        "1 celery stalk, diced",
+        "1/4 cup blue cheese dressing",
+        "1/4 cup ranch dressing",
+        "1/4 cup buffalo wing sauce",
+        "2 ounces cream cheese",
+        "2 cooked chicken breasts, shredded",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Stuffed Mushrooms (Low-Carb)",
+    "url": "http://allrecipes.com/recipe/239615/buffalo-chicken-stuffed-mushrooms-lo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-stuffed-shells.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-stuffed-shells.json
new file mode 100644
index 000000000..65230dcc7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-stuffed-shells.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.",
+        "Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.",
+        "Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.",
+        "Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.",
+        "Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.",
+        "Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.",
+        "Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes."
+    ],
+    "ingredients": [
+        "1 pound ground chicken",
+        "1/4 cup butter",
+        "1 cup cayenne pepper sauce (such as Frank's\u00ae RedHot\u00ae)",
+        "1 (16 ounce) container whipped ricotta cheese",
+        "cooking spray",
+        "1 (16 ounce) package jumbo pasta shells",
+        "1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Stuffed Shells",
+    "url": "http://allrecipes.com/recipe/234592/buffalo-chicken-stuffed-shells/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sushi-roll.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sushi-roll.json
new file mode 100644
index 000000000..657f02e06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-sushi-roll.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Mix chicken and hot sauce in a bowl and toss to coat.",
+        "Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto the nori, leaving a 1/2-inch strip along one edge. Arrange 1/4 each of the chicken, carrot, and celery in a line near one edge of the rice. Use the mat to carefully lift the edge near the filling and roll tightly around the ingredients. Moisten the remaining edge of the nori with a finger dipped in water and press to seal; repeat with remaining ingredients.",
+        "Cut each roll into 8 slices using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of French-fried onion."
+    ],
+    "ingredients": [
+        "1/2 pound fully cooked breaded chicken breast tenderloins",
+        "1/4 cup hot pepper sauce",
+        "4 sheets nori (dry seaweed)",
+        "4 cups cooked sushi rice",
+        "1 carrot, peeled and cut into 4-inch matchsticks",
+        "1 celery stalk, cut into 4-inch matchsticks",
+        "spicy mayonnaise (optional)",
+        "French-fried onions (such as French's\u00ae) (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Sushi Roll",
+    "url": "http://allrecipes.com/recipe/239021/buffalo-chicken-sushi-roll/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-tacos-from-mission.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-tacos-from-mission.json
new file mode 100644
index 000000000..bc118b4ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-tacos-from-mission.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Pre-heat charcoal or indoor grill to medium-high heat.",
+        "Place cleaned chicken breasts into a gallon-size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.",
+        "After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.",
+        "Warm Mission(R) Tortillas. Evenly spread 1 tablespoon of Mission(R) Guacamole Flavored Dip edge to edge.",
+        "Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.",
+        "Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.",
+        "Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin."
+    ],
+    "ingredients": [
+        "8 Mission\u00ae Soft Taco Flour Tortillas",
+        "1 cup Mission\u00ae Guacamole Flavored Dip",
+        "1 pound skinless boneless chicken breasts",
+        "3 tablespoons cayenne pepper hot sauce",
+        "Non-stick cooking spray to coat",
+        "1 green bell pepper, cut into thin strips",
+        "1/2 red onion, cut into thin strips",
+        "1/2 cup cilantro leaves",
+        "12 baby carrots, rinsed",
+        "12 celery sticks",
+        "1 cup prepared blue cheese dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Tacos from Mission\u00ae",
+    "url": "http://allrecipes.com/recipe/237009/buffalo-chicken-tacos-from-mission/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-tacos.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-tacos.json
new file mode 100644
index 000000000..8a61885d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-tacos.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place chicken in a bowl and season with chili powder, cumin, and garlic powder. Spoon chicken into taco shells. Pour Buffalo wing sauce over seasoned chicken and top with blue cheese."
+    ],
+    "ingredients": [
+        "4 ounces grilled chicken, chopped",
+        "1/2 teaspoon chili powder",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon garlic powder",
+        "3 white corn taco shells",
+        "1/4 cup hot Buffalo wing sauce (such as Frank's\u00ae REDHOT Buffalo Wing Sauce)",
+        "1/4 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Tacos",
+    "url": "http://allrecipes.com/recipe/242292/buffalo-chicken-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-taquitos.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-taquitos.json
new file mode 100644
index 000000000..2f49557d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-taquitos.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.",
+        "Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.",
+        "Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes."
+    ],
+    "ingredients": [
+        "3 skinless, boneless chicken breasts",
+        "1 cup chicken broth",
+        "1 pinch paprika, or to taste",
+        "salt and ground black pepper to taste",
+        "3/4 cup Buffalo wing sauce (such as Frank's\u00ae RedHot)",
+        "1 (4 ounce) package cream cheese, softened",
+        "1 (1 ounce) package ranch dressing mix",
+        "10 (6 inch) flour tortillas",
+        "1/2 cup shredded Cheddar-Monterey Jack cheese blend",
+        "2 tablespoons peanut oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Taquitos",
+    "url": "http://allrecipes.com/recipe/254402/buffalo-chicken-taquitos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-twice-baked-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-twice-baked-potatoes.json
new file mode 100644
index 000000000..af7869ae7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-twice-baked-potatoes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.",
+        "Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.",
+        "Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.",
+        "Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.",
+        "Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes."
+    ],
+    "ingredients": [
+        "4 large baking potatoes",
+        "1 tablespoon vegetable oil",
+        "4 boneless, skinless chicken breasts, cut in bite-sized pieces",
+        "1/2 cup butter",
+        "salt and ground black pepper to taste",
+        "3 cups shredded Cheddar cheese, divided",
+        "1 1/2 cups Buffalo hot sauce (such as Texas Pete\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Twice-Baked Potatoes",
+    "url": "http://allrecipes.com/recipe/245762/buffalo-chicken-twice-baked-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wing-sauce.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wing-sauce.json
new file mode 100644
index 000000000..6c20d5460
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wing-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use."
+    ],
+    "ingredients": [
+        "2/3 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1/2 cup cold unsalted butter",
+        "1 1/2 tablespoons white vinegar",
+        "1/4 teaspoon Worcestershire sauce",
+        "1/4 teaspoon cayenne pepper",
+        "1/8 teaspoon garlic powder",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Wing Sauce",
+    "url": "http://allrecipes.com/recipe/219109/buffalo-chicken-wing-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wing-sliders.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wing-sliders.json
new file mode 100644
index 000000000..1dda7abf0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wing-sliders.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. Add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter.",
+        "Heat a large skillet over medium-high heat. Cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. Serve on buns."
+    ],
+    "ingredients": [
+        "1 pound ground chicken",
+        "1 cup dry bread crumbs",
+        "1 egg",
+        "1/4 cup hot wing sauce",
+        "1/2 cup warm water, or as needed",
+        "12 slider-size burger buns"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Wing Sliders",
+    "url": "http://allrecipes.com/recipe/230867/buffalo-chicken-wing-sliders/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings-i.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings-i.json
new file mode 100644
index 000000000..fb7a3e23f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings-i.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.",
+        "Melt  the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm."
+    ],
+    "ingredients": [
+        "1 quart vegetable oil for deep frying",
+        "24 chicken wings, tips removed and wings cut in half at joint",
+        "4 tablespoons butter",
+        "1 tablespoon distilled white vinegar",
+        "5 tablespoons hot pepper sauce",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Wings I",
+    "url": "http://allrecipes.com/recipe/8947/buffalo-chicken-wings-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings-ii.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings-ii.json
new file mode 100644
index 000000000..7e230e1fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.",
+        "Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.",
+        "In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing."
+    ],
+    "ingredients": [
+        "12 chicken wings, split and tips discarded",
+        "3 tablespoons butter, divided",
+        "1/4 cup all-purpose flour",
+        "1 tablespoon distilled white vinegar",
+        "3 teaspoons hot pepper sauce",
+        "1/4 teaspoon salt",
+        "1/2 cup blue cheese salad dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Wings II",
+    "url": "http://allrecipes.com/recipe/24088/buffalo-chicken-wings-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings-iii.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings-iii.json
new file mode 100644
index 000000000..b2496c7a3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings-iii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C).",
+        "Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.",
+        "Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.",
+        "When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce."
+    ],
+    "ingredients": [
+        "20 chicken wings, split and tips discarded",
+        "1/2 cup butter, melted",
+        "1/2 cup red pepper sauce",
+        "3/4 cup tomato sauce",
+        "1 1/2 tablespoons chili powder",
+        "1 teaspoon cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Wings III",
+    "url": "http://allrecipes.com/recipe/24086/buffalo-chicken-wings-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings.json
new file mode 100644
index 000000000..ec678c753
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wings.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper.  After the wings have drained, place them in a large mixing bowl.",
+        "In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish.",
+        "Bake 15 to 20 minutes.",
+        "While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing."
+    ],
+    "ingredients": [
+        "1 cup vegetable oil",
+        "1 pound chicken wings",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground white pepper",
+        "1/2 cup butter",
+        "1/2 teaspoon hot pepper sauce",
+        "1 cup mayonnaise",
+        "4 tablespoons minced onion",
+        "3 cloves garlic, minced",
+        "1/3 cup chopped fresh parsley",
+        "1/2 cup sour cream",
+        "1 tablespoon lemon juice",
+        "1 tablespoon distilled white vinegar",
+        "1/2 cup blue cheese, crumbled",
+        "1/8 teaspoon salt",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Wings",
+    "url": "http://allrecipes.com/recipe/14845/buffalo-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wontons.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wontons.json
new file mode 100644
index 000000000..4a31a9fe8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wontons.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.",
+        "Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.",
+        "Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/2 cup minced celery",
+        "12 ounces shredded, cooked chicken breast",
+        "2/3 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1 cup shredded Cheddar cheese",
+        "salt and pepper to taste",
+        "1 (16 ounce) package wonton wrappers",
+        "1 quart oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Wontons",
+    "url": "http://allrecipes.com/recipe/168997/buffalo-chicken-wontons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wraps.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wraps.json
new file mode 100644
index 000000000..32c2e719a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chicken-wraps.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no  longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.",
+        "Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 tablespoon butter",
+        "1 pound skinless, boneless chicken breasts, cut into bite-size pieces",
+        "1/4 cup hot sauce",
+        "4 (10 inch) flour tortillas",
+        "2 cups shredded lettuce",
+        "1 celery stalk, diced",
+        "1/2 cup blue cheese dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chicken Wraps",
+    "url": "http://allrecipes.com/recipe/188473/buffalo-chicken-wraps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-chip-cookies.json
new file mode 100644
index 000000000..2d142e83f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-chip-cookies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine the margarine, sugars, eggs and vanilla. Stir in the flour baking soda, baking powder, raisin bran, oats, raisins, coconut, chopped nuts and chocolate chips. Mix until well combined. Drop large tablespoon sized scoops onto a baking sheet. Bake until golden approximately 10 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3096&h=1621&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1762447.jpg",
+    "ingredients": [
+        "2 cups margarine, melted",
+        "2 cups packed brown sugar",
+        "2 cups white sugar",
+        "2 cups raisin bran cereal",
+        "2 cups raisins",
+        "4 cups all-purpose flour",
+        "1 cup shredded coconut",
+        "1 cup chopped walnuts",
+        "4  eggs",
+        "2 cups rolled oats",
+        "2 teaspoons vanilla extract",
+        "2 teaspoons baking powder",
+        "2 teaspoons baking soda",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Chip Cookies",
+    "url": "http://allrecipes.com/recipe/11090/buffalo-chip-cookies/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-deviled-eggs.json
new file mode 100644
index 000000000..6dbf8536a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-deviled-eggs.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.",
+        "Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves."
+    ],
+    "ingredients": [
+        "8 hard-boiled eggs, halved lengthwise with yolks and whites separated",
+        "1/4 cup Greek yogurt",
+        "1 stalk celery, minced",
+        "2 tablespoons minced Anaheim chile pepper",
+        "2 tablespoons mayonnaise",
+        "1 1/2 tablespoons Dijon mustard",
+        "1 tablespoon hot Buffalo wing sauce (such as Frank's\u00ae REDHOT Buffalo Wing Sauce), or to taste",
+        "1/4 teaspoon garlic salt",
+        "1/4 teaspoon onion powder",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon paprika",
+        "2 tablespoons finely grated Cheddar cheese, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/240141/buffalo-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-dip.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-dip.json
new file mode 100644
index 000000000..078b0cf3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat cream cheese in a deep baking dish until smooth. Add ranch dressing, Buffalo wing sauce, and mozzarella cheese to cream cheese and stir until smooth. Stir in chicken.",
+        "Bake in the preheated oven until heated through and bubbling, about 20 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2180&h=1141&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1981539.jpg",
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "\u00bd cup ranch salad dressing, or to taste",
+        "\u00bd cup Buffalo wing sauce (such as Sweet Baby Ray's\u00ae)",
+        "\u00bd cup shredded mozzarella cheese, or to taste",
+        "2 (12.5 fl oz) cans chicken chunks, drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Dip",
+    "url": "http://allrecipes.com/recipe/240342/buffalo-dip/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-flounder-fillets.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-flounder-fillets.json
new file mode 100644
index 000000000..b3df8b63f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-flounder-fillets.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place flounder and cayenne pepper sauce in a large resealable plastic bag. Let marinate in the refrigerator, at least 1 hour.",
+        "Place corn flour in a shallow pan. Remove fillets, reserving marinade in the bag, and carefully dredge in the corn flour one at a time, coating completely and transferring to a plate.",
+        "Dip each coated fillet back into the marinade, dredge again in corn flour, and dip in the marinade again. Repeat with remaining fillets.",
+        "Heat butter and olive in a large nonstick skillet over medium-high heat until sizzling. Arrange fillets in the skillet so they are not touching and cook until golden brown, about 3 minutes. Flip fillets carefully with a wide, nonstick spatula and cook until second side is browned, about 3 minutes more. Serve with blue cheese dressing."
+    ],
+    "ingredients": [
+        "3 (4 ounce) flounder fillets",
+        "1/2 cup cayenne pepper sauce (such as Frank's\u00ae RedHot\u00ae)",
+        "1 cup corn flour",
+        "3 tablespoons butter",
+        "3 tablespoons extra-virgin olive oil",
+        "6 tablespoons chunky blue cheese dressing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Flounder Fillets",
+    "url": "http://allrecipes.com/recipe/245755/buffalo-flounder-fillets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-grilled-shrimp-with-blue-cheese-dip-and-celery-354214.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-grilled-shrimp-with-blue-cheese-dip-and-celery-354214.json
new file mode 100644
index 000000000..cce79e4e9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-grilled-shrimp-with-blue-cheese-dip-and-celery-354214.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.",
+        "Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery."
+    ],
+    "ingredients": [
+        "1/2 cup sour cream",
+        "1/4 cup finely chopped scallions",
+        "2 tablespoons finely chopped flat-leaf parsley",
+        "1/2 cup crumbled blue cheese (2 ounces)",
+        "2 teaspoons fresh lemon juice",
+        "1 1/2 teaspoon milk",
+        "18 jumbo shrimp (1 1/2 to 2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined",
+        "2 tablespoons olive oil",
+        "1/2 stick unsalted butter, melted",
+        "1/4 cup hot sauce such as Frank's RedHot",
+        "1/2 bunch celery, cut into 4-inch sticks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fourth of July",
+        "Backyard BBQ",
+        "Dinner",
+        "Lunch",
+        "Blue Cheese",
+        "Shrimp",
+        "Celery",
+        "Summer",
+        "Grill",
+        "Grill/Barbecue",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Buffalo Grilled Shrimp with Blue Cheese Dip and Celery",
+    "url": "http://www.epicurious.com/recipes/food/views/buffalo-grilled-shrimp-with-blue-cheese-dip-and-celery-354214"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-jack-chicken.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-jack-chicken.json
new file mode 100644
index 000000000..b8dade3db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-jack-chicken.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.",
+        "Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink."
+    ],
+    "ingredients": [
+        "4 skinless, boneless chicken breast halves",
+        "1 1/2 cups hot chicken wing sauce",
+        "1 red bell pepper, seeded and sliced into strips",
+        "1 yellow bell pepper, seeded and sliced into strips",
+        "4 slices pepperjack cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Jack Chicken",
+    "url": "http://allrecipes.com/recipe/77396/buffalo-jack-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-mashed-cauliflower.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-mashed-cauliflower.json
new file mode 100644
index 000000000..4d39bbd8c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-mashed-cauliflower.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Heat Green Giant\u00ae Mashed Cauliflower according to package directions.",
+        "Stir in hot sauce, butter, blue cheese, and green onion. Drizzle with additional cayenne pepper sauce, if desired."
+    ],
+    "ingredients": [
+        "1 (20 ounce) package Green Giant\u00ae Mashed Cauliflower - any variety",
+        "2 tablespoons cayenne pepper sauce",
+        "1 tablespoon butter",
+        "2 tablespoons crumbled blue cheese",
+        "1 green onion, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Mashed Cauliflower",
+    "url": "http://allrecipes.com/recipe/256205/buffalo-mashed-cauliflower/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-meat-loaf-103049.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-meat-loaf-103049.json
new file mode 100644
index 000000000..0b50a04c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-meat-loaf-103049.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F.",
+        "Cook onion, celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper. Stir in buffalo (do not overmix) and form mixture into a 10- by 4-inch oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf. Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2 inches into center registers 160\u00b0F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes.",
+        "While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.",
+        "Serve meat loaf with shallots, tomatoes, and sauce."
+    ],
+    "ingredients": [
+        "1 cup chopped onion",
+        "2 celery ribs, cut into 1/4-inch dice",
+        "1 carrot, cut into 1/4-inch dice",
+        "1 tablespoon chopped garlic",
+        "3 teaspoons vegetable oil",
+        "3/4 cup fine fresh bread crumbs",
+        "1/2 cup chopped fresh flat-leaf parsley",
+        "1 large egg",
+        "2 tablespoons ketchup",
+        "1 tablespoon Worcestershire sauce",
+        "2 teaspoons salt",
+        "1/4 teaspoon freshly ground black pepper",
+        "1 3/4 lb ground buffalo",
+        "6 shallots, cut into 1/3-inch wedges",
+        "6 plum tomatoes, each cut into 6 wedges",
+        "1/3 cup water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Game",
+        "Bake",
+        "Low Fat",
+        "Dinner",
+        "Buffalo",
+        "Winter",
+        "Healthy",
+        "Gourmet"
+    ],
+    "title": "Buffalo Meat Loaf",
+    "url": "http://www.epicurious.com/recipes/food/views/buffalo-meat-loaf-103049"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-meatballs.json
new file mode 100644
index 000000000..00b0e838b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-meatballs.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Coat a large rimmed baking sheet with olive oil.",
+        "Heat 3/4 cup hot sauce and butter together in saucepan over low heat, whisking constantly, until butter is melted and completely incorporated. Cool to room temperature.",
+        "Stir chicken, bread crumbs, hot sauce mixture, celery, and eggs together in a bowl until evenly mixed; roll into 1-inch balls and place on prepared baking sheet.",
+        "Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool on the baking sheet for 5 minutes. Transfer meatballs to a platter and drizzle with 2 tablespoons hot sauce."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "3/4 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1/2 cup butter",
+        "2 pounds ground chicken",
+        "1 2/3 cups dry bread crumbs",
+        "2 stalks celery, minced",
+        "2 large eggs",
+        "2 tablespoons hot pepper sauce (such as Frank's RedHot\u00ae), or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Meatballs",
+    "url": "http://allrecipes.com/recipe/238020/buffalo-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-or-barbeque-chicken-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-or-barbeque-chicken-and-rice.json
new file mode 100644
index 000000000..a105b8b6a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-or-barbeque-chicken-and-rice.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cook rice according to package directions.",
+        "Combine shredded chicken and buffalo sauce in a bowl.",
+        "Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.",
+        "Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.",
+        "Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)",
+        "Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping."
+    ],
+    "ingredients": [
+        "1 cup UNCLE BEN'S\u00ae Ready Rice\u00ae Whole Grain Brown",
+        "1 cup shredded cooked chicken breast",
+        "1/4 cup Buffalo-style hot pepper sauce (such as Frank's\u00ae Red Hot\u00ae)",
+        "1/2 cup shredded Cheddar cheese",
+        "1/2 cup shredded lettuce",
+        "4 (8 inch) whole-wheat tortillas",
+        "1 cup baby carrots",
+        "1 cup celery sticks",
+        "1 cup reduced fat ranch dressing, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo or Barbeque Chicken and Rice Wraps",
+    "url": "http://allrecipes.com/recipe/242478/buffalo-or-barbeque-chicken-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-ranch-chicken-and-cheese-dip.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-ranch-chicken-and-cheese-dip.json
new file mode 100644
index 000000000..964e11d5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-ranch-chicken-and-cheese-dip.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix cream cheese, chicken, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Evenly sprinkle Colby-Monterey Jack cheese over dip.",
+        "Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips."
+    ],
+    "ingredients": [
+        "1 (8 ounce) package cream cheese, softened",
+        "2 cooked chicken breasts, shredded",
+        "1/2 cup buffalo wing sauce",
+        "1/4 cup ranch salad dressing",
+        "1/4 cup sour cream",
+        "1 1/2 cups shredded Colby-Monterey Jack cheese",
+        "1 (16 ounce) package scoop-shaped tortilla chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Ranch Chicken and Cheese Dip",
+    "url": "http://allrecipes.com/recipe/233777/buffalo-ranch-chicken-and-cheese-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-ranch-deviled-eggs.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-ranch-deviled-eggs.json
new file mode 100644
index 000000000..19a96ce80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-ranch-deviled-eggs.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.",
+        "Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.",
+        "Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "1/4 cup ranch salad dressing",
+        "1 teaspoon hot Buffalo wing sauce, or to taste",
+        "1 pinch cayenne pepper, or to taste",
+        "1 stalk celery"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Ranch Deviled Eggs",
+    "url": "http://allrecipes.com/recipe/236522/buffalo-ranch-deviled-eggs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-sauce.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-sauce.json
new file mode 100644
index 000000000..1cfbd64d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-sauce.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended."
+    ],
+    "ingredients": [
+        "1 cup red pepper sauce",
+        "1 cup Italian-style salad dressing",
+        "1/2 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Sauce",
+    "url": "http://allrecipes.com/recipe/25512/buffalo-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-shrimp.json
new file mode 100644
index 000000000..7a922a9c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-shrimp.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.",
+        "Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.",
+        "Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.",
+        "In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).",
+        "Remove shrimp from refrigerator and shake a second time in flour mixture.",
+        "Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "2 tablespoons Creole-style seasoning",
+        "1 tablespoon garlic powder",
+        "1 tablespoon ground cayenne pepper",
+        "1 teaspoon onion powder",
+        "1 teaspoon freshly ground black pepper",
+        "1 pound large shrimp, peeled and deveined with tails attached",
+        "4 cups oil for frying",
+        "BUFFALO SAUCE:",
+        "4 cloves garlic, minced",
+        "2 1/2 tablespoons butter",
+        "6 ounces hot pepper sauce",
+        "1 teaspoon ground cayenne pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Shrimp",
+    "url": "http://allrecipes.com/recipe/26349/buffalo-shrimp/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-style-chicken-pizza.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-style-chicken-pizza.json
new file mode 100644
index 000000000..9bbebbae9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-style-chicken-pizza.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.",
+        "Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve."
+    ],
+    "ingredients": [
+        "3 skinless, boneless chicken breast halves - cooked and cubed",
+        "2 tablespoons butter, melted",
+        "1 (2 ounce) bottle hot sauce",
+        "1 (8 ounce) bottle blue cheese salad dressing",
+        "1 (16 inch) prepared pizza crust",
+        "1 (8 ounce) package shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Style Chicken Pizza",
+    "url": "http://allrecipes.com/recipe/23735/buffalo-style-chicken-pizza/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-style-chicken-wings-recipe.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-style-chicken-wings-recipe.json
new file mode 100644
index 000000000..51fc2a2bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-style-chicken-wings-recipe.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.",
+        "Whisk together the flour, cayenne and salt in a large bowl.",
+        "Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)",
+        "Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.",
+        "For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)",
+        "Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1/2 teaspoon cayenne",
+        "1/2 teaspoon fine salt",
+        "Vegetable oil, for frying",
+        "2 pounds chicken wings, split at the joint, wingtips removed and discarded",
+        "1/2 cup unsalted butter, melted",
+        "1/4 cup hot sauce, or to taste",
+        "2 tablespoons fresh lemon juice",
+        "1 cup mayonnaise",
+        "1/2 cup half-and-half",
+        "2 tablespoons sour cream",
+        "1 tablespoon fresh lemon juice",
+        "1/4 teaspoon Worcestershire sauce",
+        "1/2 cup crumbled blue cheese, such as Maytag (about 3 ounces)",
+        "Kosher salt and freshly ground black pepper",
+        "Celery sticks, for serving",
+        "Carrot sticks, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Chicken Recipes",
+        "Chicken",
+        "Easy Recipes",
+        "Poultry Recipes",
+        "Easy Appetizer",
+        "Appetizer",
+        "American",
+        "Chicken Wing",
+        "Blue Cheese",
+        "Cheese",
+        "Deep-Frying"
+    ],
+    "title": "Buffalo-Style Chicken Wings",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/buffalo-style-chicken-wings-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-style-chicken-wings.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-style-chicken-wings.json
new file mode 100644
index 000000000..b61beda6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-style-chicken-wings.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).",
+        "Fry chicken wings in small batches in hot oil until no longer pink at the bone and the juices run clear, about 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Assure oil reaches 375 degrees F (190 degrees C) between batches.",
+        "Melt butter in a saucepan over low heat. Stir hot sauce, ranch dressing mix, and vinegar into the melted butter.",
+        "Put cooked chicken wings in a large mixing bowl. Ladle sauce over wings and toss to coat."
+    ],
+    "ingredients": [
+        "1 gallon oil for frying, or as needed",
+        "3 pounds chicken wings and drummettes",
+        "1/2 cup unsalted butter",
+        "1 (12 fluid ounce) can or bottle hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch\u00ae)",
+        "1 tablespoon white vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo-Style Chicken Wings",
+    "url": "http://allrecipes.com/recipe/232989/buffalo-style-chicken-wings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-taco-dip.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-taco-dip.json
new file mode 100644
index 000000000..df3438bfa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-taco-dip.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.",
+        "Heat olive oil in a large skillet over medium heat.  Cook the onion in the oil until translucent, about 5 minutes.  Stir in the ground buffalo. Cook, breaking up meat with a spoon as it browns, about 10 minutes. Sprinkle the contents of 1 taco seasoning packet over meat and onion; mix well.",
+        "Combine the remaining packet of taco seasoning mix and the refried beans in a small bowl. Spread seasoned beans in the prepared baking dish. Layer the buffalo and onion mixture, guacamole, and sour cream over the beans. Top with the black olives, green onions, jalapenos, and the shredded Cheddar cheese.",
+        "Bake in the preheated oven until the cheese is melted, and the ingredients are hot, about 30 minutes."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 tablespoon olive oil",
+        "1 large onion, chopped",
+        "1 pound ground buffalo meat",
+        "2 (1 ounce) packets taco seasoning mix",
+        "1 (14.25 ounce) can refried beans",
+        "2 cups guacamole",
+        "2 cups sour cream",
+        "1 (6 ounce) can sliced black olives",
+        "1 bunch green onions, chopped",
+        "3 jalapeno peppers, chopped",
+        "2 cups shredded sharp Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Taco Dip",
+    "url": "http://allrecipes.com/recipe/180131/buffalo-taco-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-tempeh-sliders.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-tempeh-sliders.json
new file mode 100644
index 000000000..9e9b3e36b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-tempeh-sliders.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.",
+        "Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.",
+        "Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.",
+        "Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce."
+    ],
+    "ingredients": [
+        "3 (8 ounce) packages tempeh, cut into 2-inch strips",
+        "2 (12 fluid ounce) bottles Buffalo wing sauce (such as Frank's\u00ae RedHot)",
+        "1 tablespoon vegetable oil",
+        "1 cup crumbled blue cheese, or more to taste",
+        "1 cup chopped fresh cilantro",
+        "1 large green bell pepper, diced",
+        "2 stalks celery, diced, or more to taste",
+        "1/4 red onion, diced",
+        "1 (5.3 ounce) container Greek yogurt, or as needed",
+        "18 pita pockets, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Tempeh Sliders",
+    "url": "http://allrecipes.com/recipe/245757/buffalo-tempeh-sliders/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-turkey-meatballs.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-turkey-meatballs.json
new file mode 100644
index 000000000..3e71f12d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-turkey-meatballs.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 225 degrees F (110 degrees C).",
+        "Mix buffalo, turkey, onion, garlic, parsley, sea salt, and Worcestershire sauce together in a bowl; form into 12 large meatballs. Place meatballs in a glass casserole dish.",
+        "Bake in the preheated oven for 30 minutes. Increase oven temperature to 300 degrees F (150 degrees C) and continue baking until meatballs are cooked through, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "1 pound ground buffalo meat",
+        "1 pound ground turkey",
+        "1/4 large sweet onion (such as Vidalia\u00ae), chopped",
+        "2 cloves garlic, chopped",
+        "2 teaspoons chopped fresh parsley",
+        "2 teaspoons sea salt",
+        "1 teaspoon Worcestershire sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Turkey Meatballs",
+    "url": "http://allrecipes.com/recipe/247288/buffalo-turkey-meatballs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-turkey-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-turkey-meatloaf.json
new file mode 100644
index 000000000..dc64bdea9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-turkey-meatloaf.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; spray lightly with cooking spray.",
+        "Combine ground turkey, grated onion, salt, and black pepper in a large bowl; mix to combine. Transfer turkey mixture to baking pan and shape into a loaf.",
+        "Bake meatloaf in the preheated oven until light golden, about 40 minutes.",
+        "Melt butter in a small saucepan over low heat. Stir in hot pepper sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Pour evenly over meatloaf.",
+        "Return meatloaf to the oven and cook until flavors are absorbed, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).",
+        "Combine sour cream, mayonnaise, and blue cheese crumbs in a bowl to make blue cheese dressing. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and black pepper. Serve alongside meatloaf."
+    ],
+    "ingredients": [
+        "Meatloaf:",
+        "cooking spray",
+        "1 (20 ounce) package ground turkey",
+        "1 small onion, grated",
+        "salt and ground black pepper to taste",
+        "Buffalo Sauce:",
+        "1/4 cup butter",
+        "1/2 cup hot pepper sauce (such as Frank's RedHot\u00ae)",
+        "1 teaspoon garlic powder, or to taste",
+        "1 teaspoon onion powder, or to taste",
+        "Blue Cheese Dressing:",
+        "1 cup sour cream",
+        "1/2 cup mayonnaise",
+        "1/2 cup blue cheese crumbles",
+        "1/2 teaspoon garlic powder, or to taste",
+        "1/2 teaspoon onion powder, or to taste",
+        "1 pinch black pepper, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Turkey Meatloaf",
+    "url": "http://allrecipes.com/recipe/245760/buffalo-turkey-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-veggie-quinoa-meatloaf.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-veggie-quinoa-meatloaf.json
new file mode 100644
index 000000000..973378572
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-veggie-quinoa-meatloaf.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.",
+        "Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.",
+        "Heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.",
+        "Combine buffalo meat, eggs, Worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. Add vegetable mixture and quinoa to buffalo mixture and mix well. Transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.",
+        "Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)."
+    ],
+    "ingredients": [
+        "1/2 cup water",
+        "1/4 cup quinoa",
+        "1 tablespoon olive oil, or as needed",
+        "1 small sweet yellow onion, chopped",
+        "1 sweet potato, chopped",
+        "1 cup chopped kale, or more to taste",
+        "1/2 red bell pepper, chopped, or more to taste",
+        "1 pound ground buffalo meat",
+        "2 eggs",
+        "1 tablespoon Worcestershire sauce, or more to taste",
+        "1 tablespoon minced garlic, or more to taste",
+        "1 tablespoon ketchup, or more to taste",
+        "1 1/2 teaspoons salt",
+        "1 teaspoon ground black pepper",
+        "1 pinch dried oregano, or more to taste",
+        "1 pinch dried basil, or more to taste",
+        "1 pinch dried thyme, or more to taste",
+        "1 tablespoon barbeque sauce, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Veggie Quinoa Meatloaf",
+    "url": "http://allrecipes.com/recipe/240796/buffalo-veggie-quinoa-meatloaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-wing-potato-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-wing-potato-pancakes.json
new file mode 100644
index 000000000..16e54e432
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-wing-potato-pancakes.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cook the chicken strips according to package directions. Dice the cooked chicken strips and place them in a bowl and toss with the hot pepper sauce.",
+        "Stir together the mashed potatoes, eggs, and ranch dressing mix in a large bowl.",
+        "Heat oil in a large skillet over medium heat. In batches, drop 1/2 cup of the potato mixture into the skillet. Press to flatten. Sprinkle a heaping tablespoon of the coated chicken strips on the flattened pancake. Cook for about 4 minutes on each side, until the pancakes are golden brown. Garnish with shredded cheese and serve."
+    ],
+    "ingredients": [
+        "2 frozen, breaded chicken strips",
+        "3 tablespoons hot sauce (such as Frank's RedHot \u00ae)",
+        "6 cups leftover mashed potatoes",
+        "3 eggs",
+        "1 (1 ounce) package ranch dressing mix",
+        "2 tablespoons vegetable oil",
+        "1/2 cup shredded Cheddar cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Wing Potato Pancakes",
+    "url": "http://allrecipes.com/recipe/216085/buffalo-wing-potato-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-wings-and-blue-cheese-omelet.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-wings-and-blue-cheese-omelet.json
new file mode 100644
index 000000000..2893d4118
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-wings-and-blue-cheese-omelet.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk eggs together in a bowl. Whisk in water, salt, and pepper.",
+        "Melt butter in a large skillet over medium-high heat. Cook and stir chicken pieces in the hot butter until heated through, 1 to 2 minutes. Mix in Buffalo wing sauce; cook and stir for 30 seconds.",
+        "Pour eggs into the skillet. Swirl eggs with a fork several times, working clockwise from the outside in, until slightly scrambled. Flatten eggs out into an even circle. Reduce heat and cook until set, 1 to 2 minutes. Sprinkle blue cheese over eggs; cook for 1 minute. Fold omelet in half and cook for 1 minute. Flip and cook on the second side, 30 seconds to 1 minute more."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1 splash water",
+        "salt and ground black pepper to taste",
+        "1 tablespoon butter",
+        "3 Buffalo wings, meat removed and cut into small pieces",
+        "1 teaspoon Buffalo wing sauce (such as Frank's RedHot\u00ae)",
+        "1/4 cup crumbled blue cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Wings and Blue Cheese Omelet",
+    "url": "http://allrecipes.com/recipe/256759/buffalo-wings-and-blue-cheese-omelet/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-wings-recipe.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-wings-recipe.json
new file mode 100644
index 000000000..2da5b7d5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-wings-recipe.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.",
+        "Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.",
+        "Preheat the oven to 425 degrees F.",
+        "Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.",
+        "While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.",
+        "Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm."
+    ],
+    "ingredients": [
+        "12 whole chicken wings",
+        "3 ounces unsalted butter",
+        "1 small clove garlic, minced",
+        "1/4 cup hot sauce",
+        "1/2 teaspoon kosher salt"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Chicken Recipes",
+        "Chicken",
+        "Easy Recipes",
+        "Poultry Recipes",
+        "Easy Appetizer",
+        "Appetizer",
+        "Roasted Chicken",
+        "Roasting",
+        "American",
+        "Chicken Wing",
+        "Main Dish Recipes",
+        "Snack",
+        "Recipes for Parties",
+        "Super Bowl",
+        "Tailgate Party"
+    ],
+    "title": "Buffalo Wings",
+    "url": "http://www.foodnetwork.com/recipes/alton-brown/buffalo-wings-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalo-wontons.json b/serverless-fleets/data/input/inferencing/recipes/buffalo-wontons.json
new file mode 100644
index 000000000..933ec12eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalo-wontons.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt the butter over medium-high heat in a small saucepan.  Remove from heat; whisk the hot pepper sauce and vinegar into the hot butter. When mixture is smooth, set sauce aside and allow to rest for 1 hour to cool and thicken. Stir the shredded chicken into the cooled buffalo sauce, and let stand 15 minutes.",
+        "Lay out several wonton wrappers, place 1/2 teaspoon chicken in the center of each wrapper and top with 1/2 teaspoon cream cheese. Brush the edges of the wonton wrappers with egg white, fold them over the filling in a triangle shape and press the edged together to seal. Continue until all of the wontons are filled.",
+        "Heat the oil in a saucepan over medium-high heat to 375 degrees F (190 degrees C).",
+        "Cook the wontons, carefully placing the wontons 4 to 5 at a time into the hot oil and deep fry until golden brown, flipping as necessary for even browning, about 2 minutes. Remove the wontons from the oil and drain on paper towel."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/2 cup hot pepper sauce",
+        "2 teaspoons distilled white vinegar",
+        "2 cups shredded cooked chicken",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (12 ounce) package wonton wrappers",
+        "1 egg white",
+        "2 cups oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalo Wontons",
+    "url": "http://allrecipes.com/recipe/213045/buffalo-wontons/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffalochefs-strawberry-rhubarb-pie.json b/serverless-fleets/data/input/inferencing/recipes/buffalochefs-strawberry-rhubarb-pie.json
new file mode 100644
index 000000000..51b79f09a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffalochefs-strawberry-rhubarb-pie.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.",
+        "Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.",
+        "In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.",
+        "Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.",
+        "Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1/2 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "1/4 cup chilled butter",
+        "1 recipe pastry for a 9-inch double crust pie",
+        "1 pint fresh strawberries, sliced",
+        "3/4 pound rhubarb, chopped",
+        "1 1/3 cups white sugar",
+        "3 tablespoons minced crystallized ginger",
+        "1/4 cup all-purpose flour",
+        "1/2 teaspoon freshly grated nutmeg",
+        "1/4 teaspoon ground cinnamon",
+        "1/8 teaspoon salt",
+        "3 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffalochef's Strawberry Rhubarb Pie",
+    "url": "http://allrecipes.com/recipe/216995/buffalochefs-strawberry-rhubarb-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buffys-refried-beans.json b/serverless-fleets/data/input/inferencing/recipes/buffys-refried-beans.json
new file mode 100644
index 000000000..43a87caf1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buffys-refried-beans.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency."
+    ],
+    "ingredients": [
+        "1/2 cup lard",
+        "3 (15 ounce) cans pinto beans, rinsed and drained",
+        "salt to taste",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buffy's Refried Beans",
+    "url": "http://allrecipes.com/recipe/157854/buffys-refried-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bug-lady-tofu-pate.json b/serverless-fleets/data/input/inferencing/recipes/bug-lady-tofu-pate.json
new file mode 100644
index 000000000..bbbc02e92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bug-lady-tofu-pate.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.",
+        "Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package soft tofu",
+        "1/4 cup mayonnaise",
+        "1/4 teaspoon garlic powder",
+        "1/4 teaspoon ground white pepper",
+        "1/4 teaspoon prepared mustard",
+        "1/4 teaspoon seasoning salt",
+        "1/4 teaspoon nutritional yeast",
+        "1/4 teaspoon paprika",
+        "1 orange bell pepper, finely chopped",
+        "1 fresh red chile pepper, finely chopped",
+        "2 stalks celery, finely chopped",
+        "2 tablespoons chopped fresh parsley",
+        "2 tablespoons chopped fresh cilantro",
+        "2 tablespoons chopped fresh dill weed",
+        "2 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bug Lady Tofu Pate",
+    "url": "http://allrecipes.com/recipe/26720/bug-lady-tofu-pate/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/build-a-spritz.json b/serverless-fleets/data/input/inferencing/recipes/build-a-spritz.json
new file mode 100644
index 000000000..9f94e1d2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/build-a-spritz.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine Suze, club soda, and orange juice in an ice-filled rocks glass. Stir gently to combine. Top with Champagne; garnish with an orange wheel and a sage sprig."
+    ],
+    "ingredients": [
+        "1 1/2 ounces Suze",
+        "1 ounce club soda",
+        "1 ounce fresh orange juice",
+        "3 ounces Champagne or dry sparkling wine",
+        "Orange wheel and sage sprig (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cocktail",
+        "Champagne",
+        "Sparkling Wine",
+        "Orange Juice",
+        "Sage",
+        "Christmas",
+        "Cocktail Party",
+        "Aperitif"
+    ],
+    "title": "Build a Spritz",
+    "url": "http://www.epicurious.com/recipes/food/views/build-a-spritz"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/build-your-own-thanksgiving-pie-bar.json b/serverless-fleets/data/input/inferencing/recipes/build-your-own-thanksgiving-pie-bar.json
new file mode 100644
index 000000000..d05eb1291
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/build-your-own-thanksgiving-pie-bar.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Arrange racks in top and center of oven; preheat to 375\u00b0F. Line 2 rimmed baking sheets with parchment paper. Working in batches, roll dough between 2 pieces of parchment until 1/8\" thick. Chill while rolling remaining dough.",
+        "Using a 4 1/2\" round circle cutter, bowl, or large glass and keeping remaining dough chilled while you work, cut out circles of dough and transfer to prepared baking sheets. Chill 10 minutes. Reroll scraps one time and continue to cut and chill until you have 25 circles.",
+        "Whisk egg and milk in a small bowl. Brush circles with egg wash and sprinkle with sugar. Bake circles, rotating sheets halfway through, until golden brown, 12\u201314 minutes.",
+        "Transfer pie circles to a platter. Serve with toppings of your choice."
+    ],
+    "ingredients": [
+        "2 batches Our Favorite Pie Dough or Gluten-Free Multi-Purpose Sweet Pastry Dough, or 3 (15-ounce) packages prepared pie dough",
+        "1 large egg",
+        "1 tablespoon milk",
+        "2 tablespoons coarse sugar",
+        "1 batch Orange-Brown Butter Wet Nuts",
+        "1 batch Pumpkin Pie-Spice Whipped Cream",
+        "1 batch Stovetop Butterscotch Apples and Cranberries",
+        "1 batch White Chocolate Pumpkin Mousse",
+        "1 batch Cinnamon-Oat Crumble Topping"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Thanksgiving",
+        "Party",
+        "Dessert",
+        "Pie",
+        "Nut",
+        "Apple",
+        "Pumpkin",
+        "Oat",
+        "Friendsgiving"
+    ],
+    "title": "Build-Your-Own Thanksgiving Pie Bar",
+    "url": "http://www.epicurious.com/recipes/food/views/build-your-own-thanksgiving-pie-bar"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/building-gingerbread.json b/serverless-fleets/data/input/inferencing/recipes/building-gingerbread.json
new file mode 100644
index 000000000..aada49bbb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/building-gingerbread.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses. Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.",
+        "On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets.",
+        "Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.",
+        "When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners' sugar and cream of tartar.  Add egg whites and vanilla.  Beat on high speed until frosting holds its shape. If necessary, add more confectioners' sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying."
+    ],
+    "ingredients": [
+        "5 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "1 teaspoon ground nutmeg",
+        "1 cup shortening",
+        "1 tablespoon ground ginger",
+        "1 cup white sugar",
+        "1 cup molasses",
+        "2 1/2 cups confectioners' sugar",
+        "1/4 teaspoon cream of tartar",
+        "2 egg whites",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Building Gingerbread",
+    "url": "http://allrecipes.com/recipe/11075/building-gingerbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buko-pie.json b/serverless-fleets/data/input/inferencing/recipes/buko-pie.json
new file mode 100644
index 000000000..fe880f6a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buko-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat eggs in a bowl; add evaporated milk, buko, sweetened condensed milk, white sugar, and salt. Mix until well blended; pour into a round 3-quart baking dish. Place baking dish in a large baking pan and fill pan with enough water to come halfway up the sides of the dish.",
+        "Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "2 (12 fluid ounce) cans evaporated milk",
+        "1 buko (fresh coconut), meat grated",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1/4 cup white sugar",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buko Pie",
+    "url": "http://allrecipes.com/recipe/257167/buko-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buko-young-coconut-chiller.json b/serverless-fleets/data/input/inferencing/recipes/buko-young-coconut-chiller.json
new file mode 100644
index 000000000..b838d2462
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buko-young-coconut-chiller.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve."
+    ],
+    "ingredients": [
+        "2 fresh young coconuts",
+        "1 cup water",
+        "1 tablespoon white sugar, or to taste",
+        "ice cubes"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buko (Young Coconut) Chiller",
+    "url": "http://allrecipes.com/recipe/212937/buko-young-coconut-chiller/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buko-young-coconut-pie.json b/serverless-fleets/data/input/inferencing/recipes/buko-young-coconut-pie.json
new file mode 100644
index 000000000..3406fb2ec
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buko-young-coconut-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.",
+        "Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving."
+    ],
+    "ingredients": [
+        "1 fresh young coconut, drained with meat removed and chopped",
+        "2 (12 fluid ounce) cans evaporated milk",
+        "1 (14 ounce) can sweetened condensed milk",
+        "4 eggs, beaten",
+        "1/4 cup white sugar",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buko (Young Coconut) Pie",
+    "url": "http://allrecipes.com/recipe/212936/buko-young-coconut-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulba-kosha.json b/serverless-fleets/data/input/inferencing/recipes/bulba-kosha.json
new file mode 100644
index 000000000..7c56c01e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulba-kosha.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat the oven to 450 degrees F (230 degrees C).",
+        "Heat vegetable oil in a skillet over medium-high heat. Add salt pork cubes, and fry until browned on the outside.",
+        "In a large bowl, mix together the salt pork, potatoes, onions, eggs, butter, milk, salt and pepper. Pat the mixture into a 9x13 inch baking dish.",
+        "Bake for 20 minutes in the preheated oven, then reduce the oven temperature to 375 degrees F (190 degrees C), and continue baking for an additional 40 minutes. Let cool slightly before serving."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1/2 pound diced salt pork",
+        "5 pounds potatoes, shredded",
+        "2 medium onions, grated",
+        "3 eggs, beaten",
+        "1/2 cup butter, melted",
+        "1/2 cup milk, scalded",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulba Kosha",
+    "url": "http://allrecipes.com/recipe/54740/bulba-kosha/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgarian-beef-stew-4483.json b/serverless-fleets/data/input/inferencing/recipes/bulgarian-beef-stew-4483.json
new file mode 100644
index 000000000..44836f123
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgarian-beef-stew-4483.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Saut\u00e9 until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes.",
+        "Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.)",
+        "Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. TRansfer to large bowl.",
+        "Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve."
+    ],
+    "ingredients": [
+        "1/3 cup vegetable oil",
+        "4 cups chopped onions",
+        "10 garlic cloves, minced",
+        "8 bay leaves",
+        "3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes",
+        "3 tablespoons sweet Hungarian paprika",
+        "1 tablespoon grated lemon peel",
+        "1 teaspoon dried summer savory",
+        "1/2 teaspoon cayenne pepper",
+        "3 cups beef stock or canned broth",
+        "1/3 cup dry red wine",
+        "1 tablespoon butter, room temperature",
+        "1 tablespoon all purpose flour",
+        "12 ounces egg noodles",
+        "1/4 cup chopped parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Beef",
+        "Herb",
+        "Onion",
+        "Pasta",
+        "Stew"
+    ],
+    "title": "Bulgarian Beef Stew",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgarian-beef-stew-4483"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgarian-potatoes-233559.json b/serverless-fleets/data/input/inferencing/recipes/bulgarian-potatoes-233559.json
new file mode 100644
index 000000000..c18f57f3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgarian-potatoes-233559.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 375\u00b0F. Butter baking dish.",
+        "Pur\u00e9e cottage cheese in a food processor until as smooth as possible, about 1 minute, then add butter, 1 teaspoon salt, and 1/2 teaspoon pepper and blend until combined well. Peel potatoes and cut crosswise using slicer into 1/8-inch-thick slices. Spread one third of potatoes evenly in 1 layer in dish and top with one third (a scant cup) cottage cheese mixture (mixture will not cover potatoes completely). Continue layering potatoes and cottage cheese mixture, ending with mixture. Cover tightly with foil and bake until potatoes are tender, 1 to 1 1/4 hours.",
+        "Whisk together eggs, yogurt, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes."
+    ],
+    "ingredients": [
+        "2 cups 4% cottage cheese (1 lb)",
+        "1 stick (1/2 cup) unsalted butter, melted and cooled slightly",
+        "1 1/4 teaspoons salt",
+        "3/4 teaspoon black pepper",
+        "3 lb russet (baking) potatoes (6 medium)",
+        "2 large eggs",
+        "1 cup plain whole-milk yogurt (8 oz)",
+        "Special equipment: an adjustable-blade slicer; a 2 1/2-qt baking dish (about 12 by 10 by 2 inches)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Potato",
+        "Side",
+        "Bake",
+        "Vegetarian",
+        "Cottage Cheese",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bulgarian Potatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgarian-potatoes-233559"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgarian-tarator---cold-cucumber-sou.json b/serverless-fleets/data/input/inferencing/recipes/bulgarian-tarator---cold-cucumber-sou.json
new file mode 100644
index 000000000..09240ca4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgarian-tarator---cold-cucumber-sou.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place cucumbers in a large bowl. Whisk yogurt in a separate bowl using a fork until yogurt is smooth and liquefied; pour over cucumbers. Add dill, garlic, oil, and salt to cucumber mixture; toss to coat. Stir in enough water to reach desired consistency. Refrigerate until chilled, at least 30 minutes.",
+        "Ladle soup into serving bowls; add about 2 ice cubes to each bowl."
+    ],
+    "ingredients": [
+        "2 cucumbers, peeled and cut into small cubes",
+        "1 (16 ounce) container plain yogurt",
+        "1/4 cup minced fresh dill",
+        "4 cloves garlic, pressed",
+        "2 teaspoons olive oil",
+        "salt to taste",
+        "1 tablespoon water, or as needed (optional)",
+        "10 ice cubes, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulgarian Tarator - Cold Cucumber Soup",
+    "url": "http://allrecipes.com/recipe/233760/bulgarian-tarator---cold-cucumber-sou/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgogi-beef-korean-style-barbecue.json b/serverless-fleets/data/input/inferencing/recipes/bulgogi-beef-korean-style-barbecue.json
new file mode 100644
index 000000000..5f21b6727
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgogi-beef-korean-style-barbecue.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.",
+        "Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.",
+        "Season meat with salt and a drizzle of vegetable oil. Toss.",
+        "Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices."
+    ],
+    "ingredients": [
+        "1 1/4 pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices",
+        "4 cloves garlic, finely crushed",
+        "1/4 cup grated yellow onion",
+        "1 tablespoon freshly grated gingerroot",
+        "1 tablespoon toasted sesame oil",
+        "1 tablespoon light brown sugar, or to taste",
+        "1/3 cup freshly grated Asian pear",
+        "1/4 cup soy sauce",
+        "1 tablespoon Korean red pepper flakes (gochugaru)",
+        "1/2 teaspoon kosher salt",
+        "1 tablespoon vegetable oil, plus more for brushing skillet",
+        "2 cups hot steamed rice, or as needed",
+        "2 sliced green onion tops for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulgogi Beef (Korean-Style Barbecue)",
+    "url": "http://allrecipes.com/recipe/255591/bulgogi-beef-korean-style-barbecue/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgogi-korean-barbecued-beef.json b/serverless-fleets/data/input/inferencing/recipes/bulgogi-korean-barbecued-beef.json
new file mode 100644
index 000000000..e1c060305
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgogi-korean-barbecued-beef.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.",
+        "Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.",
+        "Place on grill, and cook for 15 to 20 minutes, or to desired doneness."
+    ],
+    "ingredients": [
+        "3 tablespoons soy sauce",
+        "1 tablespoon sesame oil",
+        "1 tablespoon sesame seeds",
+        "1 clove garlic, minced",
+        "1 teaspoon white sugar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/4 teaspoon monosodium glutamate (MSG) (optional)",
+        "1 pound beef top sirloin, thinly sliced",
+        "1 carrot, julienned",
+        "1 green onion, chopped",
+        "1/2 yellow onion, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulgogi (Korean Barbecued Beef)",
+    "url": "http://allrecipes.com/recipe/63911/bulgogi-korean-barbecued-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgogi-korean-barbeque-beef.json b/serverless-fleets/data/input/inferencing/recipes/bulgogi-korean-barbeque-beef.json
new file mode 100644
index 000000000..9cc0af2c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgogi-korean-barbeque-beef.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Wrap beef in plastic wrap and freeze until firm, about 1 hour.",
+        "Cut frozen beef at an angle into very thin slices.",
+        "Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours.",
+        "Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight.",
+        "Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 pound beef sirloin",
+        "3 tablespoons soy sauce",
+        "2 tablespoons Korean cooking wine",
+        "1 tablespoon white sugar",
+        "1 tablespoon crushed ginger",
+        "2 cloves garlic, crushed",
+        "1 1/2 teaspoons brown sugar",
+        "1 teaspoon kiwi pulp",
+        "1/2 onion, chopped",
+        "4 spring onions, trimmed and chopped",
+        "1 teaspoon sesame oil",
+        "1 tablespoon vegetable oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulgogi (Korean Barbeque Beef)",
+    "url": "http://allrecipes.com/recipe/246596/bulgogi-korean-barbeque-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgogi-korean-bbq.json b/serverless-fleets/data/input/inferencing/recipes/bulgogi-korean-bbq.json
new file mode 100644
index 000000000..5bea869d9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgogi-korean-bbq.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.",
+        "Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done."
+    ],
+    "ingredients": [
+        "1 cup soy sauce",
+        "1/2 cup pear juice or white wine",
+        "3 tablespoons white sugar",
+        "2 tablespoons chopped garlic",
+        "1 teaspoon sesame oil",
+        "1 teaspoon sesame seeds",
+        "1 tablespoon ground black pepper",
+        "1 teaspoon monosodium glutamate",
+        "1 (2 pound) beef rump roast, sliced into thin strips",
+        "1 onion, cut into thin strips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulgogi (Korean BBQ)",
+    "url": "http://allrecipes.com/recipe/47575/bulgogi-korean-bbq/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-and-black-eyed-pea-salad-with-tomatoes-onions-and-pomegranate-dressing-238190.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-and-black-eyed-pea-salad-with-tomatoes-onions-and-pomegranate-dressing-238190.json
new file mode 100644
index 000000000..1c368805b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-and-black-eyed-pea-salad-with-tomatoes-onions-and-pomegranate-dressing-238190.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.",
+        "Heat oil in heavy large skillet over medium heat. Add chopped onion and saut\u00e9 until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalape\u00f1o chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.",
+        "Just before serving, mix tomatoes into salad and sprinkle with nuts."
+    ],
+    "ingredients": [
+        "1/4 cup pomegranate molasses*",
+        "3 tablespoons extra-virgin olive oil",
+        "2 large garlic cloves",
+        "3 tablespoons olive oil",
+        "1 1/2 cups chopped onion",
+        "2 cups small grain bulgur (about 10 ounces)**",
+        "2 cups warm water",
+        "3 red jalape\u00f1o chiles, thinly sliced into rounds",
+        "1 cup canned black-eyed peas, rinsed, drained (from 15 1/2-ounce can)",
+        "1 cup chopped fresh basil (preferably purple basil)",
+        "3 large green onions, chopped",
+        "2 cups chopped seeded diced plum tomatoes (about 3/4 pound)",
+        "1/2 cup walnuts, toasted, chopped",
+        "*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and from Adriana's Caravan (adrianascaravan.com).",
+        "**Also called cracked wheat; available at supermarkets and natural foods stores."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Garlic",
+        "Herb",
+        "Nut",
+        "Onion",
+        "Pepper",
+        "Tomato",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bulgur and Black-Eyed Pea Salad with Tomatoes, Onions, and Pomegranate Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-and-black-eyed-pea-salad-with-tomatoes-onions-and-pomegranate-dressing-238190"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-and-lentil-salad-with-tarragon-and-walnuts-14437.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-and-lentil-salad-with-tarragon-and-walnuts-14437.json
new file mode 100644
index 000000000..361cc784b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-and-lentil-salad-with-tarragon-and-walnuts-14437.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.",
+        "In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.",
+        "Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving."
+    ],
+    "ingredients": [
+        "1/3 cup finely chopped shallot",
+        "3 tablespoons tarragon wine-vinegar",
+        "1/2 cup brown or green lentils, preferably lentilles du Puy (French green lentils)",
+        "1 1/2 cups water",
+        "1 cup bulgur, preferably fine",
+        "1 teaspoon salt",
+        "1/2 cup finely chopped celery",
+        "1/2 cup finely shredded carrot",
+        "3 tablespoons finely chopped tarragon leaves",
+        "3 tablespoons olive oil, preferably extra-virgin",
+        "1/2 cup walnuts, toasted lightly and chopped fine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "Vegetarian",
+        "Walnut",
+        "Lentil",
+        "Summer",
+        "Chill",
+        "Tarragon",
+        "Bulgur",
+        "Simmer",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bulgur and Lentil Salad with Tarragon and Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-and-lentil-salad-with-tarragon-and-walnuts-14437"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-chickpea-salad.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-chickpea-salad.json
new file mode 100644
index 000000000..0f26eea65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-chickpea-salad.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.",
+        "In a small bowl, beat together oil, lemon juice, salt, and pepper.  Pour over bulgur; and mix with a fork.",
+        "Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top.  Cover, and refrigerate. Toss salad just before serving."
+    ],
+    "ingredients": [
+        "1 cup bulgur",
+        "2 cups boiling water",
+        "1/2 cup vegetable oil",
+        "1/2 cup fresh lemon juice",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 cup chopped green onions",
+        "1 (15 ounce) can garbanzo beans, drained",
+        "1 cup chopped fresh parsley",
+        "1 cup grated carrots"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulgur Chickpea Salad",
+    "url": "http://allrecipes.com/recipe/13903/bulgur-chickpea-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-chili.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-chili.json
new file mode 100644
index 000000000..d8ca09651
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-chili.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Pour water and bulgur into a saucepan. Bring to a boil; cover and simmer until tender, 12 to 15 minutes. Drain off excess water.",
+        "Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper; cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes.",
+        "Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil; reduce heat and simmer until flavors combine, 20 to 30 minutes."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup bulgur",
+        "1 tablespoon olive oil",
+        "2 cups shredded carrots",
+        "1 large onion, chopped",
+        "1 green bell pepper, chopped",
+        "1 red bell pepper, chopped",
+        "1/2 jalapeno pepper, seeded and minced",
+        "2 cloves garlic, minced, or more to taste",
+        "5 cups reduced-sodium tomato juice",
+        "2 (16 ounce) cans kidney beans",
+        "2 (16 ounce) cans black beans",
+        "1 (28 ounce) can petite diced tomatoes, undrained",
+        "1 (8 ounce) can low-sodium tomato sauce",
+        "2 tablespoons chili powder",
+        "2 tablespoons taco seasoning",
+        "1 1/2 teaspoons ground cumin",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulgur Chili",
+    "url": "http://allrecipes.com/recipe/255289/bulgur-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-cucumber-dill-and-mint-salad-4070.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-cucumber-dill-and-mint-salad-4070.json
new file mode 100644
index 000000000..807e092bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-cucumber-dill-and-mint-salad-4070.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Whisk lemon juice, oil, garlic and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur.",
+        "Mix remaining ingredients in medium bowl. Season with salt and pepper. Spoon atop bulgur (do not mix). Cover and chill overnight or up to 2 days. Toss salad. Transfer to serving bowl."
+    ],
+    "ingredients": [
+        "2 cups fresh lemon juice",
+        "1 1/3 cups extra-virgin olive oil",
+        "1/4 cup minced garlic",
+        "2 teaspoons salt",
+        "2 cups bulgur (Also called cracked wheat)",
+        "6 medium cucumbers (about 4 pounds), peeled, seeded, chopped",
+        "4 cups chopped fresh parsley",
+        "3 cups chopped green onions",
+        "3 cups chopped red bell pepper",
+        "1 cup chopped fresh dill",
+        "2/3 cup chopped fresh mint"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Herb",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Summer",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bulgur, Cucumber, Dill and Mint Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-cucumber-dill-and-mint-salad-4070"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-parsley-and-mint-salad-15222.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-parsley-and-mint-salad-15222.json
new file mode 100644
index 000000000..187966a66
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-parsley-and-mint-salad-15222.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.",
+        "Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered."
+    ],
+    "ingredients": [
+        "1 1/4 cups fine or medium bulgur",
+        "1 1/4 cups water",
+        "1 red onion",
+        "1 1/4 teaspoons salt",
+        "1/4 teaspoon ground allspice",
+        "1/4 teaspoon cinnamon",
+        "5 cups packed fresh flat-leafed parsley leaves (about 3 large bunches)",
+        "1 1/2 cups packed fresh mint leaves (about 1 large bunch)",
+        "1 bunch scallions",
+        "1/2 small English cucumber",
+        "1/2 pound vine-ripened tomatoes",
+        "1/3 cup fresh lemon juice",
+        "1/3 cup olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Herb",
+        "Tomato",
+        "Appetizer",
+        "Side",
+        "No-Cook",
+        "Picnic",
+        "Low Cal",
+        "Dinner",
+        "Lunch",
+        "Buffet",
+        "Mint",
+        "Cucumber",
+        "Summer",
+        "Chill",
+        "Parsley",
+        "Bulgur",
+        "Gourmet",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bulgur, Parsley, and Mint Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-parsley-and-mint-salad-15222"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-pilaf-233989.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-pilaf-233989.json
new file mode 100644
index 000000000..645b9c9d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-pilaf-233989.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.",
+        "Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.",
+        "Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1/2 cup finely chopped onion (1 small)",
+        "2 tablespoons extra-virgin olive oil",
+        "1 1/2 teaspoons whole coriander seeds",
+        "1 scant cup fine bulgur (see cooks' note, below)",
+        "1 cup boiling-hot water",
+        "1/3 cup slivered almonds,toasted",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Onion",
+        "Side",
+        "Steam",
+        "Vegetarian",
+        "Quick & Easy",
+        "Almond",
+        "Vegan",
+        "Bulgur",
+        "Coriander",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bulgur Pilaf",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-pilaf-233989"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-pilaf-with-dates-dried-apricots-and-toasted-walnuts-107499.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-pilaf-with-dates-dried-apricots-and-toasted-walnuts-107499.json
new file mode 100644
index 000000000..9dc813ae3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-pilaf-with-dates-dried-apricots-and-toasted-walnuts-107499.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Heat oil in heavy large saucepan over medium heat. Add onion and saut\u00e9 until golden, about 5 minutes. Add garlic; stir 1 minute. Add bulgur and saut\u00e9 5 minutes. Stir in dates, apricots, cinnamon stick, and curry powder. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until bulgur is tender and broth is absorbed, about 15 minutes. Stir in green onions. Season to taste with salt and pepper. Transfer pilaf to bowl. Sprinkle with walnuts and serve.",
+        "Bulgur, or cracked wheat, is available at natural foods stores and supermarkets."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 cup chopped onion",
+        "2 garlic cloves, minced",
+        "2 cups coarse or medium bulgur*",
+        "1/2 cup chopped pitted dates",
+        "1/2 cup chopped dried apricots",
+        "1 cinnamon stick, broken in half",
+        "2 teaspoons curry powder",
+        "2 14-ounce cans low-salt chicken broth",
+        "1/2 cup chopped green onions",
+        "1/2 cup coarsely chopped walnuts, toasted (about 2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Side",
+        "Saut\u00e9",
+        "Low Fat",
+        "Low/No Sugar",
+        "Date",
+        "Apricot",
+        "Walnut",
+        "Winter",
+        "Healthy",
+        "Cinnamon",
+        "Bulgur"
+    ],
+    "title": "Bulgur Pilaf with Dates, Dried Apricots, and Toasted Walnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-pilaf-with-dates-dried-apricots-and-toasted-walnuts-107499"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-pilaf-with-roasted-tomatoes-onions-and-garbanzo-beans-104945.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-pilaf-with-roasted-tomatoes-onions-and-garbanzo-beans-104945.json
new file mode 100644
index 000000000..fd458a1ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-pilaf-with-roasted-tomatoes-onions-and-garbanzo-beans-104945.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Spread tomatoes and onion in large roasting pan. Drizzle with oil. Sprinkle with salt and pepper. Roast 30 minutes, stirring occasionally. Stir in garbanzo beans and garlic. Roast until onion is golden, stirring occasionally, about 25 minutes longer. Remove pan from oven. Add 2 1/2 cups water to pan and stir, scraping up browned bits.",
+        "Transfer roasted vegetable mixture to large saucepan. Bring to boil. Stir in bulgur. Reduce heat to low, cover and simmer until bulgur is tender and liquid is absorbed, about 10 minutes.",
+        "Stir 3 tablespoons parsley, 1 1/2 tablespoons dill and lemon juice into pilaf. Season to taste with salt and pepper. Transfer to bowl. Sprinkle pilaf with remaining 1 tablespoon parsley and 1/2 tablespoon dill.",
+        "*Also called cracked wheat, bulgur is available at natural foods stores and many supermarkets nationwide."
+    ],
+    "ingredients": [
+        "2 pounds tomatoes, quartered",
+        "1 large onion, cut into 1/2-inch-thick wedges",
+        "2 tablespoons olive oil",
+        "1 15-ounce can garbanzo beans (chickpeas), drained",
+        "4 garlic cloves, crushed",
+        "2 1/2 cups water",
+        "2 cups bulgur*",
+        "4 tablespoons chopped fresh parsley",
+        "2 tablespoons chopped fresh dill",
+        "1 tablespoon fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Onion",
+        "Tomato",
+        "Side",
+        "Roast",
+        "Low Fat",
+        "Vegetarian",
+        "Lunch",
+        "Healthy",
+        "Vegan",
+        "Dill",
+        "Parsley",
+        "Bulgur",
+        "Simmer",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bulgur Pilaf with Roasted Tomatoes, Onions, and Garbanzo Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-pilaf-with-roasted-tomatoes-onions-and-garbanzo-beans-104945"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-pine-nut-and-red-pepper-pilaf-10647.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-pine-nut-and-red-pepper-pilaf-10647.json
new file mode 100644
index 000000000..cce528cc7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-pine-nut-and-red-pepper-pilaf-10647.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a small heavy saucepan cook onion in oil over moderate heat, stirring, until softened.",
+        "Stir in broth, bell pepper, and bulgur and bring liquid to a boil. Cook mixture, covered, over low heat 12 minutes, or until liquid is absorbed.",
+        "Remove pan from heat and let stand, covered, 5 minutes. Stir in pine nuts, chives, and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "1 small onion, chopped fine",
+        "1 tablespoon vegetable oil",
+        "1 cup plus 2 tablespoons chicken broth",
+        "3 tablespoons finely diced red bell pepper",
+        "3/4 cup bulgur*",
+        "2 tablespoons pine nuts, toasted lightly",
+        "2 teaspoons minced fresh chives",
+        "*available at natural foods stores and many supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Pepper",
+        "Side",
+        "Quick & Easy",
+        "Low Cal",
+        "Pine Nut",
+        "Bell Pepper",
+        "Fall",
+        "Healthy",
+        "Bulgur",
+        "Gourmet"
+    ],
+    "title": "Bulgur, Pine Nut, and Red Pepper Pilaf",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-pine-nut-and-red-pepper-pilaf-10647"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-risotto-with-corn-and-shrimp-357089.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-risotto-with-corn-and-shrimp-357089.json
new file mode 100644
index 000000000..46c3bb369
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-risotto-with-corn-and-shrimp-357089.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "3 cloves garlic, finely chopped",
+        "1 cup bulgur wheat",
+        "1/2 teaspoon salt",
+        "12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined",
+        "2 cups fresh or frozen corn kernels",
+        "1 medium red bell pepper, cored, seeded and chopped",
+        "2 limes (1 juiced, 1 cut into wedges)",
+        "1/4 teaspoon red pepper flakes",
+        "1/4 cup cilantro, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Quick & Easy",
+        "Dinner",
+        "Seafood",
+        "Shrimp",
+        "Corn",
+        "Healthy",
+        "Bulgur",
+        "Boil",
+        "Self",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Bulgur Risotto with Corn and Shrimp",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-risotto-with-corn-and-shrimp-357089"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-salad-with-cucumber-dill-and-mint-105155.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-salad-with-cucumber-dill-and-mint-105155.json
new file mode 100644
index 000000000..ce0856909
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-salad-with-cucumber-dill-and-mint-105155.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Place bulgur in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgur. Mix in cucumbers, parsley, green onions, dill, and mint. Cover and chill until bulgur is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Keep chilled.) Serve cold or at room temperature."
+    ],
+    "ingredients": [
+        "1 cup bulgur (cracked wheat)",
+        "1 cup fresh lemon juice",
+        "2/3 cup extra-virgin olive oil",
+        "5 garlic cloves, minced",
+        "3 medium cucumbers, peeled, seeded, cut into 1/4-inch pieces",
+        "2 cups finely chopped fresh parsley",
+        "8 green onions, thinly sliced",
+        "1/2 cup chopped fresh dill",
+        "1/3 cup chopped fresh mint"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Side",
+        "Vegetarian",
+        "Mint",
+        "Cucumber",
+        "Summer",
+        "Dill",
+        "Parsley",
+        "Bulgur",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bulgur Salad with Cucumber, Dill, and Mint",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-salad-with-cucumber-dill-and-mint-105155"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-salad-with-garbanzo-beans-feta-and-plum-tomatoes-105275.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-salad-with-garbanzo-beans-feta-and-plum-tomatoes-105275.json
new file mode 100644
index 000000000..2fb39fe3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-salad-with-garbanzo-beans-feta-and-plum-tomatoes-105275.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve.",
+        "*Also called cracked wheat; available at natural foods stores and supermarkets."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup bulgur*",
+        "1 teaspoon salt",
+        "1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained",
+        "1 cup diced plum tomatoes",
+        "1/2 cup crumbled feta cheese",
+        "1/2 cup chopped green onions",
+        "1/3 cup chopped fresh mint",
+        "1/3 cup chopped fresh Italian parsley",
+        "3 tablespoons fresh lemon juice",
+        "1 1/2 tablespoons olive oil",
+        "2 teaspoons grated lemon peel"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Tomato",
+        "Quick & Easy",
+        "Feta",
+        "Lemon",
+        "Mint",
+        "Chickpea",
+        "Summer",
+        "Parsley",
+        "Bulgur"
+    ],
+    "title": "Bulgur Salad with Garbanzo Beans, Feta, and Plum Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-salad-with-garbanzo-beans-feta-and-plum-tomatoes-105275"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-veggie-burgers-with-lime-mayonnaise-242594.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-veggie-burgers-with-lime-mayonnaise-242594.json
new file mode 100644
index 000000000..fade4a4e2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-veggie-burgers-with-lime-mayonnaise-242594.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.",
+        "Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.",
+        "Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.",
+        "While patties chill, stir together mayonnaise, zest, and juice.",
+        "Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.",
+        "Brush patties all over with oil.",
+        "Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.",
+        "Serve burgers open-faced on toast with lime mayonnaise."
+    ],
+    "ingredients": [
+        "1/2 cup chopped onion, divided",
+        "1 tablespoon olive oil plus additional for brushing",
+        "1/2 cup bulgur",
+        "1 cup water",
+        "1 cup canned pinto beans, rinsed and drained",
+        "1 1/2 tablespoon soy sauce",
+        "3/4 cup walnuts (2 1/2 ounces)",
+        "2 garlic cloves, coarsely chopped",
+        "1/2 cup packed cilantro sprigs",
+        "3/4 teaspoon ground cumin",
+        "1/4 teaspoon cayenne",
+        "1/4 cup mayonnaise",
+        "1/4 teaspoon grated lime zest",
+        "1/2 teaspoon fresh lime juice",
+        "4 slices multi-grain bread,toasted",
+        "Equipment: a perforated grill sheet",
+        "Accompaniments: lettuce; sliced tomato"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Bean",
+        "Vegetarian",
+        "Quick & Easy",
+        "Low Cal",
+        "High Fiber",
+        "Backyard BBQ",
+        "Mayonnaise",
+        "Lime",
+        "Walnut",
+        "Summer",
+        "Grill/Barbecue",
+        "Healthy",
+        "Bulgur",
+        "Gourmet"
+    ],
+    "title": "Bulgur Veggie Burgers with Lime Mayonnaise",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-veggie-burgers-with-lime-mayonnaise-242594"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-veggie-stir-fry.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-veggie-stir-fry.json
new file mode 100644
index 000000000..6191ab4c3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-veggie-stir-fry.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Place bulgur wheat and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 15 minutes. Remove from heat, and fluff with a fork.",
+        "Place cumin seeds in a medium skillet over medium heat, and cook 1 to 2 minutes, until lightly toasted. Place oil in the skillet, and saute garlic and onions until tender. Stir in the tofu, and cook until lightly browned.",
+        "Mix the broccoli and green bell pepper into the skillet, and cook until tender. Stir in the kumquat slices and basil leaves. Sprinkle with lemon juice, and season with salt and cayenne pepper. Serve over the cooked bulgur wheat."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/5255066.jpg",
+    "ingredients": [
+        "1 cup dry bulgur wheat",
+        "2 cups water",
+        "1/4 teaspoon cumin seeds",
+        "1 teaspoon vegetable oil",
+        "3 cloves garlic, minced",
+        "1/2 onion, chopped",
+        "1/2 (16 ounce) package firm tofu, drained and cubed",
+        "1 cup chopped broccoli",
+        "1/2 green bell pepper, chopped",
+        "4 kumquats, thinly sliced",
+        "1/4 cup fresh basil leaves",
+        "1/2 lemon, juiced",
+        "salt to taste",
+        "cayenne pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulgur Veggie Stir Fry",
+    "url": "http://allrecipes.com/recipe/51006/bulgur-veggie-stir-fry/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-wheat-with-pineapple-pecans-a.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-wheat-with-pineapple-pecans-a.json
new file mode 100644
index 000000000..5376d1b2a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-wheat-with-pineapple-pecans-a.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine water and bulgur in large saucepan.  Heat to boiling, reduce heat and simmer covered 35 to 40 minutes or until bulgur is tender but not mushy.",
+        "Transfer to large bowl; cool to room temperature.",
+        "Stir pineapple tidbits, pecans, basil, parsley and oil into bulgur.   Serve at room temperature."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup bulgur",
+        "1 (20 ounce) can DOLE\u00ae Pineapple Tidbits or Pineapple Chunks, drained",
+        "1/2 cup chopped pecans",
+        "2 tablespoons chopped fresh basil",
+        "2 tablespoons chopped Italian parsley",
+        "1 1/2 teaspoons olive oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulgur Wheat with Pineapple, Pecans and Basil",
+    "url": "http://allrecipes.com/recipe/232599/bulgur-wheat-with-pineapple-pecans-a/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-with-apricots-and-almonds-231192.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-with-apricots-and-almonds-231192.json
new file mode 100644
index 000000000..c72d84674
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-with-apricots-and-almonds-231192.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.",
+        "Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.",
+        "Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds."
+    ],
+    "ingredients": [
+        "1/3 cup sliced almonds (1 oz)",
+        "1 small onion, finely chopped (3/4 cup)",
+        "1 1/2 tablespoons olive oil",
+        "1 1/4 cups medium bulgur",
+        "1 1/3 cups water",
+        "3/4 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1/4 cup chopped dried apricots (2 oz)",
+        "1/2 tablespoon unsalted butter, cut into pieces",
+        "3 tablespoons coarsely chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit",
+        "Nut",
+        "Side",
+        "Vegetarian",
+        "Quick & Easy",
+        "Apricot",
+        "Almond",
+        "Fall",
+        "Spring",
+        "Healthy",
+        "Parsley",
+        "Bulgur",
+        "Gourmet",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Bulgur with Apricots and Almonds",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-with-apricots-and-almonds-231192"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-with-leeks-cranberries-and-almonds-959.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-with-leeks-cranberries-and-almonds-959.json
new file mode 100644
index 000000000..f599ebdae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-with-leeks-cranberries-and-almonds-959.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and saut\u00e9 until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "6 tablespoons (3/4 stick) butter",
+        "3 cups chopped leeks (white and pale green parts only)",
+        "5 cups canned low-salt chicken broth",
+        "3 cups bulgur",
+        "2/3 cup dried cranberries",
+        "2/3 cup sliced almonds, toasted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Berry",
+        "Nut",
+        "Side",
+        "Thanksgiving",
+        "High Fiber",
+        "Cranberry",
+        "Almond",
+        "Leek",
+        "Fall",
+        "Healthy"
+    ],
+    "title": "Bulgur with Leeks, Cranberries, and Almonds",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-with-leeks-cranberries-and-almonds-959"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulgur-with-onion-tomato-and-feta-103322.json b/serverless-fleets/data/input/inferencing/recipes/bulgur-with-onion-tomato-and-feta-103322.json
new file mode 100644
index 000000000..521be60fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulgur-with-onion-tomato-and-feta-103322.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Cook onion in oil in a 2-quart saucepan over moderate heat until softened. Stir in bulgur and chile flakes until coated. Add tomato, sugar, and water and bring to a boil. Simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. Remove from heat and let stand, covered, 3 minutes. Stir in 1/2 cup feta and season with salt. Top with remaining cup feta."
+    ],
+    "ingredients": [
+        "1/2 cup chopped red onion",
+        "3 tablespoons extra-virgin olive oil",
+        "1 cup coarse (#3) bulgur",
+        "1 teaspoon dried Aleppo chile flakes or 1/2 teaspoon other dried hot red pepper flakes, or to taste",
+        "1 large ripe tomato, grated (see cook's note)",
+        "1 teaspoon sugar",
+        "2 cups water or chicken or vegetable broth",
+        "1 cup crumbled feta (5 ounces)",
+        "Garnish: chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Onion",
+        "Tomato",
+        "Side",
+        "Feta",
+        "Bulgur",
+        "Gourmet",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Bulgur with Onion, Tomato, and Feta",
+    "url": "http://www.epicurious.com/recipes/food/views/bulgur-with-onion-tomato-and-feta-103322"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulk-venison-breakfast-sausage.json b/serverless-fleets/data/input/inferencing/recipes/bulk-venison-breakfast-sausage.json
new file mode 100644
index 000000000..69e186232
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulk-venison-breakfast-sausage.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.",
+        "Divide into 1 pound portions and freeze."
+    ],
+    "ingredients": [
+        "6 pounds ground venison",
+        "2 pounds ground pork",
+        "1/4 cup sugar-based curing mixture (such as Morton\u00ae Tender Quick\u00ae)",
+        "1 tablespoon fresh-ground black pepper",
+        "1 tablespoon crushed red pepper flakes",
+        "1/4 cup packed brown sugar",
+        "3 tablespoons dried sage"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulk Venison Breakfast Sausage",
+    "url": "http://allrecipes.com/recipe/111822/bulk-venison-breakfast-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bull-riders-chili.json b/serverless-fleets/data/input/inferencing/recipes/bull-riders-chili.json
new file mode 100644
index 000000000..633855b5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bull-riders-chili.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Saute garlic, onion and peppers in olive oil until onions are transparent.",
+        "Add meat and brown.",
+        "Stir in tomatoes and once mixture is very hot, add the packages of potatoes.",
+        "Mix thoroughly, add beans and simmer for at least one hour on medium heat.",
+        "Gather up your own buckaroos and serve the chili topped with a large dollop of Fiesta Dip."
+    ],
+    "ingredients": [
+        "2 (4 ounce) packages Idahoan\u00ae Bacon & Cheddar Chipotle Flavored Mashed Potatoes",
+        "1/4 cup olive oil",
+        "6 cloves garlic, minced",
+        "1 large yellow onion, chopped",
+        "2 red bell peppers, diced",
+        "2 green bell peppers, diced",
+        "4 pounds ground beef*",
+        "6 (19 ounce) cans diced tomatoes",
+        "2 (10 ounce) cans RO*TEL Diced Tomatoes & Green Chilies",
+        "4 (15 ounce) cans kidney beans, drained and rinsed",
+        "2 (15 ounce) cans black beans, drained and rinsed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bull Rider's Chili",
+    "url": "http://allrecipes.com/recipe/231884/bull-riders-chili/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulldog-i-200339.json b/serverless-fleets/data/input/inferencing/recipes/bulldog-i-200339.json
new file mode 100644
index 000000000..8cb5b79a1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulldog-i-200339.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces cherry brandy",
+        "3/4 ounce light rum",
+        "1 1/2 tablespoons lime juice",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Alcoholic",
+        "Cocktail Party",
+        "Lime",
+        "Spirit",
+        "Brandy",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bulldog I",
+    "url": "http://www.epicurious.com/recipes/food/views/bulldog-i-200339"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bulletproof-hot-chocolate.json b/serverless-fleets/data/input/inferencing/recipes/bulletproof-hot-chocolate.json
new file mode 100644
index 000000000..50625828e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bulletproof-hot-chocolate.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth."
+    ],
+    "ingredients": [
+        "11 fluid ounces hot water",
+        "2 tablespoons unsalted butter",
+        "1 tablespoon medium-chain triglyceride (MCT) oil",
+        "1 tablespoon cacao powder",
+        "1 tablespoon cacao butter",
+        "1/8 teaspoon vanilla powder",
+        "6 drops liquid stevia, or to taste",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bulletproof\u00ae Hot Chocolate",
+    "url": "http://allrecipes.com/recipe/256379/bulletproof-hot-chocolate/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bullfrogs.json b/serverless-fleets/data/input/inferencing/recipes/bullfrogs.json
new file mode 100644
index 000000000..d75751c2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bullfrogs.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Mix limeade concentrate with vodka, green food coloring, and 1 1/2 liters of lemon-lime soda in a large plastic container with a lid. Cover the container and freeze the mixture for 1 to 3 days. Scoop the frozen slush into glasses and add a splash of the remaining lemon-lime soda to each glass."
+    ],
+    "ingredients": [
+        "3 (12 ounce) cans frozen limeade concentrate, thawed",
+        "12 fluid ounces vodka",
+        "1 drop green food coloring, or as desired (optional)",
+        "1 (2 liter) bottle lemon-lime soda (such as 7-Up\u00ae), divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bullfrogs",
+    "url": "http://allrecipes.com/recipe/228721/bullfrogs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bumbleberry-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/bumbleberry-pie-ii.json
new file mode 100644
index 000000000..12c247418
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bumbleberry-pie-ii.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.",
+        "In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.",
+        "Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown."
+    ],
+    "ingredients": [
+        "5 1/2 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "2 cups shortening",
+        "3/4 cup cold water",
+        "1 egg",
+        "1 tablespoon vinegar",
+        "4 cups apples - peeled, cored and chopped",
+        "2 cups chopped fresh rhubarb",
+        "2 cups sliced fresh strawberries",
+        "2 cups fresh blueberries",
+        "2 cups fresh raspberries",
+        "2 tablespoons lemon juice",
+        "2 cups white sugar",
+        "2/3 cup all-purpose flour",
+        "2 tablespoons tapioca",
+        "1 egg yolk, beaten",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bumbleberry Pie II",
+    "url": "http://allrecipes.com/recipe/38398/bumbleberry-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bumpin-chicken-and-dumplings-recipe.json b/serverless-fleets/data/input/inferencing/recipes/bumpin-chicken-and-dumplings-recipe.json
new file mode 100644
index 000000000..4b268d5ef
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bumpin-chicken-and-dumplings-recipe.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F. Lightly butter an 8 by 8-inch baking dish.",
+        "Cook the gnocchi according to package directions.",
+        "In a large deep saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 to 2 minutes. Add the tomatoes, salt, pepper, and parsley. Reduce the heat and bring to a simmer. Add the gnocchi and chicken. Toss well to combine. Mix in the mozzarella and 2 tablespoons of the Parmesan. Pour the mixture into the baking dish and sprinkle with the remaining Parmesan. Bake until the cheese is melted and nicely browned, about 15 to 20 minutes. Remove the dish from the oven, garnish with the basil leaves and serve."
+    ],
+    "ingredients": [
+        "Butter, for baking dish",
+        "1 (12-ounce) package potato gnocchi",
+        "1/4 cup extra-virgin olive oil",
+        "4 tablespoons minced garlic",
+        "1 tablespoon red pepper flakes",
+        "1 (28-ounce) can diced tomatoes, strained",
+        "1 1/2 tablespoons kosher salt",
+        "1 tablespoon cracked black pepper",
+        "1/4 cup chopped fresh parsley leaves",
+        "1 (3 to 4 pound) roasted chicken, diced",
+        "8 ounces smoked mozzarella, cut in small cubes",
+        "4 tablespoons grated Parmesan, divided",
+        "Basil leaves, chiffonade, to garnish"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Chicken Recipes",
+        "Chicken",
+        "Easy Recipes",
+        "Poultry Recipes",
+        "Easy Main Dish Recipes",
+        "Main Dish Recipes",
+        "Chicken and Dumpling"
+    ],
+    "title": "Bumpin' Chicken and Dumplings",
+    "url": "http://www.foodnetwork.com/recipes/aaron-mccargo-jr/bumpin-chicken-and-dumplings-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bun-bars.json b/serverless-fleets/data/input/inferencing/recipes/bun-bars.json
new file mode 100644
index 000000000..d12b0c949
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bun-bars.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Melt butterscotch and chocolate chips and peanut butter until smooth on low to medium heat. Spread half of mixture into the bottom of 9 x 13 inch pan. Chill until hard in freezer.",
+        "Melt butter, add instant pudding and milk, boil one minute. Add confectioners' sugar and mix well. It will look funny, but it will mix together.",
+        "Put on top of chocolate layer. Chill in the freezer until hard.",
+        "Add peanuts to rest of chocolate mixture and spread on top of vanilla layer. Chill in freezer 1 hour until set. Keep in refrigerator until served."
+    ],
+    "ingredients": [
+        "2 cups semisweet chocolate chips",
+        "2 cups butterscotch chips",
+        "2 1/2 cups creamy peanut butter",
+        "2/3 cup milk",
+        "1 cup butter",
+        "1 (3.5 ounce) package instant vanilla pudding mix",
+        "2 pounds confectioners' sugar",
+        "3 cups salted peanuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bun Bars",
+    "url": "http://allrecipes.com/recipe/10680/bun-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunchs-crab-casserole.json b/serverless-fleets/data/input/inferencing/recipes/bunchs-crab-casserole.json
new file mode 100644
index 000000000..0b1608b14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunchs-crab-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.",
+        "Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.",
+        "In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.",
+        "Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "2 cups heavy cream",
+        "1 1/2 cups mayonnaise",
+        "2 tablespoons chopped onion",
+        "2 tablespoons chopped fresh parsley",
+        "1/2 cup dry sherry",
+        "1 (6 ounce) package herb-seasoned dry bread stuffing mix",
+        "1 pound cooked crabmeat"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bunch's Crab Casserole",
+    "url": "http://allrecipes.com/recipe/25862/bunchs-crab-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bundt-cake-fruit-celebration.json b/serverless-fleets/data/input/inferencing/recipes/bundt-cake-fruit-celebration.json
new file mode 100644
index 000000000..67de48de1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bundt-cake-fruit-celebration.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.",
+        "Cover cake with cream cheese frosting. Pour pie filling over frosted cake."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package strawberry cake mix",
+        "1 (16 ounce) package cream cheese frosting",
+        "1 (21 ounce) can light blueberry pie filling, refrigerated"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bundt Cake Fruit Celebration",
+    "url": "http://allrecipes.com/recipe/17985/bundt-cake-fruit-celebration/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bundt-dutch-apple-cake.json b/serverless-fleets/data/input/inferencing/recipes/bundt-dutch-apple-cake.json
new file mode 100644
index 000000000..9e791a028
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bundt-dutch-apple-cake.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.  In a medium bowl, combine the apples, 5 tablespoons sugar and cinnamon.  Set aside.",
+        "Sift together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar.  Stir in the oil, vanilla and orange juice, mixing until blended.  Make a well in the center of the dry ingredients and pour in the orange juice mixture.  Stir just until combined.",
+        "Layer batter and apple mixture in the prepared pan, beginning and ending with the batter. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "3 apples - peeled, cored and cut into thin wedges",
+        "5 tablespoons white sugar",
+        "2 teaspoons ground cinnamon",
+        "3 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "2 cups white sugar",
+        "4 eggs",
+        "1 cup vegetable oil",
+        "2 1/2 teaspoons vanilla extract",
+        "2/3 cup fresh orange juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bundt Dutch Apple Cake",
+    "url": "http://allrecipes.com/recipe/22241/bundt-dutch-apple-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunjal-chicken.json b/serverless-fleets/data/input/inferencing/recipes/bunjal-chicken.json
new file mode 100644
index 000000000..5c843038b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunjal-chicken.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.",
+        "Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.",
+        "Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain."
+    ],
+    "ingredients": [
+        "1 (2 to 3 pound) whole chicken",
+        "1/2 teaspoon salt",
+        "2 tablespoons olive oil",
+        "1 onion, thinly sliced",
+        "1/4 teaspoon ground black pepper",
+        "1 tablespoon crushed garlic",
+        "1/2 tablespoon tomato paste",
+        "1/2 teaspoon garam masala",
+        "1 teaspoon curry powder",
+        "1/4 teaspoon celery salt",
+        "1/4 teaspoon salt",
+        "1/4 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bunjal Chicken",
+    "url": "http://allrecipes.com/recipe/8904/bunjal-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunko-punch.json b/serverless-fleets/data/input/inferencing/recipes/bunko-punch.json
new file mode 100644
index 000000000..91b6ef270
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunko-punch.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix together the tea, water, vodka, orange juice concentrate, and pink lemonade concentrate in a large freezer-proof bowl, such as glass or stainless steel, and freeze overnight or several days ahead. With a fork, scrape the frozen mixture into a slush; pour the grapefruit soda into the slushy mixture, and stir. Keep cold in an ice chest."
+    ],
+    "ingredients": [
+        "1 cup brewed tea",
+        "7 cups water",
+        "4 cups vodka",
+        "1 (6 ounce) can frozen orange juice concentrate, thawed",
+        "1 (6 ounce) can frozen pink lemonade concentrate, thawed",
+        "1 (2 liter) bottle grapefruit flavored soda, chilled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bunko Punch",
+    "url": "http://allrecipes.com/recipe/217010/bunko-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunny-bread.json b/serverless-fleets/data/input/inferencing/recipes/bunny-bread.json
new file mode 100644
index 000000000..fc48fd6f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunny-bread.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Grease a baking sheet.",
+        "Cut off 1/4 of the dough from 1 loaf and form into a pear-shaped ball for the bunny head.",
+        "Form the remaining 3/4 loaf into a fat oval shape for the body. Place the body onto the prepared baking sheet and attach the head by pinching the 2 pieces together.",
+        "Make narrow cuts, about 3/4 in deep, on each side of head for whiskers.",
+        "Cut second loaf of dough into 4 equal pieces. Roll 2 pieces into 16-inch ropes. Fold each rope in half, and pinch the ends to the head to form ears.",
+        "Cut the third piece of dough in half and shape into 2 ovals about 3 1/2 inches long for back paws. Attach the paws to the bottom sides of the body. Make two 1-inch cuts on the paws for toes.",
+        "Cut the remaining dough into 3 pieces. Form 2 pieces into balls and pinch on sides for front paws.",
+        "Divide the remaining piece of dough into 3 equal pieces and roll into 1-inch balls. Press the dough balls onto the  the face to form two cheeks and a nose.",
+        "Press raisins onto the face to make eyes.",
+        "Press almond slices close together onto face to make bunny teeth.",
+        "Cover and let dough rise in a warm place until doubled, 30 to 45 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Brush the loaf lightly with beaten egg.",
+        "Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove to a wire rack to cool.",
+        "To serve, line a serving platter with lettuce leaves and place the bunny in the center."
+    ],
+    "ingredients": [
+        "2 (1 pound) loaves frozen bread dough, thawed",
+        "2 raisins",
+        "2 sliced almonds",
+        "1 egg, beaten",
+        "6 lettuce leaves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bunny Bread",
+    "url": "http://allrecipes.com/recipe/220769/bunny-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunny-hug-or-earthquake-200483.json b/serverless-fleets/data/input/inferencing/recipes/bunny-hug-or-earthquake-200483.json
new file mode 100644
index 000000000..48b3dfedd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunny-hug-or-earthquake-200483.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "3/4 ounce gin",
+        "3/4 ounce whiskey",
+        "3/4 oumce Pernod",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Gin",
+        "Alcoholic",
+        "Cocktail Party",
+        "Cocktail",
+        "Pernod",
+        "Whiskey",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bunny Hug or Earthquake",
+    "url": "http://www.epicurious.com/recipes/food/views/bunny-hug-or-earthquake-200483"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunny-with-basket-cake.json b/serverless-fleets/data/input/inferencing/recipes/bunny-with-basket-cake.json
new file mode 100644
index 000000000..5b464df71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunny-with-basket-cake.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Have all the ingredients at room temperature.",
+        "Position a rack in the lower third of an oven and preheat to 325\u00b0F. Grease and flour an Easter cake pan; tap out excess flour.",
+        "To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.",
+        "In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.",
+        "Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.",
+        "Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 60 to 65 minutes.",
+        "Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours, before assembling and decorating. Wash and dry the pan.",
+        "Meanwhile, prepare the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, beat together the confectioners' sugar, butter, the 2 Tbs. milk, the vanilla and salt on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.",
+        "To assemble the bunny cake, return both halves of the cooled cake to the pan. Level the cake by using a serrated knife to gently saw off the part of each cake half that rose above the edge of the pan. Remove one cake half from the pan.",
+        "Spread a thin layer of the buttercream frosting, about 1/2 cup, over the cut side of the cake half that is still in the pan. Place the other cake half, cut side down, on top, lining up the edges. Gently press down to secure the two halves. Refrigerate the cake for 1 to 2 hours.",
+        "Carefully unmold the cake and place it upright on a cake stand or platter. If the cake is unstable, use a serrated knife to trim the bottom so it is level. Decorate as desired. Serves 16."
+    ],
+    "ingredients": [
+        "3 1/4 cups all-purpose flour",
+        "1 3/4 tsp. baking powder",
+        "1 1/4 tsp. salt",
+        "20 Tbs. (2 1/2 sticks) unsalted butter",
+        "2 cups granulated sugar",
+        "5 eggs",
+        "1 1/4 tsp. vanilla extract",
+        "1 cup milk",
+        "3 cups confectioners' sugar",
+        "8 Tbs. (1 stick) unsalted butter",
+        "2 Tbs. milk, plus more as needed",
+        "1 tsp. vanilla extract",
+        "1/4 tsp. salt"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Bunny with Basket Cake",
+    "url": "http://www.williams-sonoma.com/recipe/bunny-with-basket-cake.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunuelos-de-chorizo-362991.json b/serverless-fleets/data/input/inferencing/recipes/bunuelos-de-chorizo-362991.json
new file mode 100644
index 000000000..093c21f09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunuelos-de-chorizo-362991.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Saut\u00e9 the chorizo in the olive oil until it gives up some of its oil but does not burn or get too crisp, about 30 seconds on low to medium heat. Put a cup of water in a saucepan. Once the chorizo pan has cooled down to room temperature, strain off the oil directly into the water. Set aside the rendered chorizo. Add a generous pinch of salt to the water and bring to a boil.",
+        "Once the water is boiling, add the flour all at once and reduce heat immediately to low, stirring continuously with a wooden spoon to create a dough. Just as you feel the dough begin to stick to the bottom of the pan, transfer to a stand mixer with paddle attachment in place. Mix on low speed and add eggs, one at a time, waiting until each one is fully incorporated. This should form a nice, smooth dough that is slightly runny. Fold in chorizo and scallion. Fold in piment d'Espelette, to taste.",
+        "Heat a deep pot of unused vegetable oil to 385\u00b0F. Fry teaspoon-size balls of dough until very light gold and cooked through, approximately 2 to 3 minutes. Remove fried dough to paper towel or cloth and serve warm. These should pull apart very easily and the centers should be light and airy. Season with salt, if necessary."
+    ],
+    "ingredients": [
+        "1 chorizo sausage (about 1/4 pound), finely diced",
+        "2 tablespoons olive oil",
+        "Salt",
+        "1 cup flour",
+        "3 eggs",
+        "1 bunch scallions, finely chopped",
+        "Piment d'Espelette, finely chopped",
+        "Vegetable oil for deep-frying"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Saut\u00e9",
+        "Father's Day",
+        "Sausage",
+        "Deep-Fry",
+        "Green Onion/Scallion"
+    ],
+    "title": "Bunuelos de Chorizo",
+    "url": "http://www.epicurious.com/recipes/food/views/bunuelos-de-chorizo-362991"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunuelos-de-espinaca-spinach-fritter.json b/serverless-fleets/data/input/inferencing/recipes/bunuelos-de-espinaca-spinach-fritter.json
new file mode 100644
index 000000000..b6a7cc7a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunuelos-de-espinaca-spinach-fritter.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Whisk flour, baking powder, nutmeg, salt, and black pepper together in a bowl. Mix spinach and onion together in a separate bowl. Add milk and eggs to spinach mixture; mix well. Stir flour mixture into spinach mixture until batter is evenly combined.",
+        "Heat about 1 inch of oil in a large, deep frying pan over medium-high heat. Oil is ready to use with a drop of spinach batter added to the oil bubbles immediately.",
+        "Drop batter, about 1 tablespoon per fritter, into the hot oil; fry until outside edges of fritters are golden brown, 3 to 4 minutes per side. Remove fritters with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed."
+    ],
+    "ingredients": [
+        "3/4 cup all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon ground black pepper",
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "1/2 small onion, finely chopped",
+        "1/2 cup milk",
+        "2 eggs, beaten",
+        "oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bunuelos de Espinaca (Spinach Fritters)",
+    "url": "http://allrecipes.com/recipe/236662/bunuelos-de-espinaca-spinach-fritter/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunuelos-with-anise-syrup-108036.json b/serverless-fleets/data/input/inferencing/recipes/bunuelos-with-anise-syrup-108036.json
new file mode 100644
index 000000000..9bd43e73c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunuelos-with-anise-syrup-108036.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)",
+        "Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.",
+        "Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.",
+        "Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365\u00b0F to 370\u00b0F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer bu\u00f1uelos to paper towels to drain. Arrange bu\u00f1uelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.",
+        "*Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar."
+    ],
+    "ingredients": [
+        "4 cups water",
+        "4 cones piloncillo* (about 14 ounces), coarsely chopped",
+        "1 orange, quartered",
+        "1/2 large lime",
+        "3 cinnamon sticks",
+        "1 tablespoon aniseed",
+        "3/4 cup water",
+        "3/4 cup orange juice",
+        "1 large egg",
+        "3 tablespoons sugar",
+        "3 tablespoons lard, melted, cooled",
+        "1 tablespoon dark rum",
+        "1/2 teaspoon salt",
+        "5 cups (about) all purpose flour",
+        "Vegetable oil (for frying)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fruit Juice",
+        "Rum",
+        "Citrus",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Fry",
+        "Cinco de Mayo",
+        "Orange",
+        "Spring",
+        "Anise",
+        "Cinnamon",
+        "Kidney Friendly",
+        "Dairy Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Bunuelos with Anise Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/bunuelos-with-anise-syrup-108036"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bunuelos.json b/serverless-fleets/data/input/inferencing/recipes/bunuelos.json
new file mode 100644
index 000000000..f673da856
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bunuelos.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil.  Combine separately 1-1/2 cups of the flour, the baking powder and the salt.  Gradually add this to the egg mixture and beat well.",
+        "Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.",
+        "Shape dough into sixteen balls.  Roll each one into a circle about 5 inches in diameter.  Let stand uncovered on waxed paper for about 10 minutes.",
+        "Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once.  Drain on paper towels. Sprinkle with sugar/cinnamon mixture.  Store airtight."
+    ],
+    "ingredients": [
+        "4 eggs",
+        "1/4 cup white sugar",
+        "1 teaspoon vegetable oil",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "1 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1 cup vegetable oil for frying"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bunuelos",
+    "url": "http://allrecipes.com/recipe/10502/bunuelos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burger-or-hot-dog-buns.json b/serverless-fleets/data/input/inferencing/recipes/burger-or-hot-dog-buns.json
new file mode 100644
index 000000000..7fc655cdc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burger-or-hot-dog-buns.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).",
+        "In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.",
+        "Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.",
+        "Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.",
+        "For Hot Dog Buns:  Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1/2 cup water",
+        "1/4 cup butter",
+        "4 1/2 cups all-purpose flour",
+        "1 (.25 ounce) package instant yeast",
+        "2 tablespoons white sugar",
+        "1 1/2 teaspoons salt",
+        "1 egg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burger or Hot Dog Buns",
+    "url": "http://allrecipes.com/recipe/6833/burger-or-hot-dog-buns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burger-sauce.json b/serverless-fleets/data/input/inferencing/recipes/burger-sauce.json
new file mode 100644
index 000000000..97e4ec87b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burger-sauce.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir mayonnaise, salad dressing, relish, vinegar, sugar, lemon juice, and paprika together in a small bowl until smooth."
+    ],
+    "ingredients": [
+        "1/4 cup mayonnaise",
+        "2 tablespoons French salad dressing",
+        "2 teaspoons relish",
+        "1 teaspoon vinegar",
+        "1/2 teaspoon white sugar",
+        "1/4 teaspoon lemon juice",
+        "1/8 teaspoon paprika"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burger Sauce",
+    "url": "http://allrecipes.com/recipe/237982/burger-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burger-spice-rub.json b/serverless-fleets/data/input/inferencing/recipes/burger-spice-rub.json
new file mode 100644
index 000000000..fdb8f141d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burger-spice-rub.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix brown sugar, sea salt, paprika, black pepper, onion powder, garlic powder, cumin, sage, red pepper flakes, chili powder, and thyme in a bowl until well blended. Store in an airtight container."
+    ],
+    "ingredients": [
+        "1/4 cup brown sugar",
+        "2 tablespoons sea salt",
+        "2 tablespoons paprika",
+        "2 tablespoons ground black pepper",
+        "1 tablespoon onion powder",
+        "1 tablespoon garlic powder",
+        "1 1/2 teaspoons ground cumin",
+        "1 1/2 teaspoons dried sage",
+        "1 pinch crushed red pepper, or to taste",
+        "1 pinch chili powder, or to taste",
+        "1 pinch dried thyme, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burger Spice Rub",
+    "url": "http://allrecipes.com/recipe/218293/burger-spice-rub/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burgers-stuffed-pimento-cheese.json b/serverless-fleets/data/input/inferencing/recipes/burgers-stuffed-pimento-cheese.json
new file mode 100644
index 000000000..969f4d58a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burgers-stuffed-pimento-cheese.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Prepare a medium-hot fire in a grill.",
+        "In a bowl, stir together the cheese, pimentos and mayonnaise. Season with salt and pepper. Set aside.",
+        "Divide the ground beef into eight 3-oz. portions and shape each into a ball. Using a stuffed hamburger press according to the manufacturer\u2019s instructions, make 4 burgers, stuffing each with 2 Tbs. of the pimento cheese. Season the burgers with salt and pepper. Brush the cut sides of the buns with the melted butter.",
+        "Grill the burgers, turning once, about 4 minutes per side. Toast the buns, cut side down, on the grill for 1 to 2 minutes. Place the burgers on the buns and serve with lettuce, tomato, pickles and onion. Serves 4.",
+        "Williams-Sonoma Kitchen"
+    ],
+    "ingredients": [
+        "4 oz. sharp cheddar cheese, grated",
+        "2 oz. diced pimento peppers, rinsed and drained well",
+        "1/4 cup mayonnaise",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1 1/2 lb. ground beef",
+        "4 hamburger buns",
+        "2 Tbs. unsalted butter, melted",
+        "Lettuce, sliced tomato, sliced pickles and sliced red onion for\n\u00a0 serving"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Burgers Stuffed with Pimento Cheese",
+    "url": "http://www.williams-sonoma.com/recipe/burgers-stuffed-pimento-cheese.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burgers-with-artichokes-gorgonzola-and-tomatoes-104491.json b/serverless-fleets/data/input/inferencing/recipes/burgers-with-artichokes-gorgonzola-and-tomatoes-104491.json
new file mode 100644
index 000000000..c2ff1c0d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burgers-with-artichokes-gorgonzola-and-tomatoes-104491.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Mix artichokes and pesto in small bowl; stir in Gorgonzola cheese. Cover and refrigerate up to 3 hours.",
+        "Preheat broiler. Mix meat, onion, seasoning blend, salt and pepper in large bowl. Divide mixture into 6 portions; shape each into 3x5-inch rectangular patty (about same size as roll).",
+        "Broil cut sides of rolls until beginning to turn golden brown, about 1 minute; transfer roll bottoms to plates. Broil pork patties until cooked through, about 5 minutes per side (or broil lamb patties until cooked to medium doneness, about 4 minutes per side). Top each burger with artichoke mixture. Broil until cheese begins to melt, about 1 minute. Place 1 burger with topping on each roll bottom. Place tomato slices, then fresh basil and roll tops on burgers."
+    ],
+    "ingredients": [
+        "1 6-ounce jar marinated artichoke hearts, drained, chopped",
+        "1/2 cup purchased sun-dried tomato pesto or 1/2 cup chopped drained oil-packed sun-dried tomatoes",
+        "6 ounces Gorgonzola cheese, crumbled (about 1 1/2 cups)",
+        "2 pounds ground pork or lamb",
+        "1 cup finely chopped onion",
+        "2 tablespoons dried Italian seasoning blend",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "6 French rolls (each about 3x6 inches), split horizontally",
+        "Tomato slices",
+        "6 tablespoons chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pork",
+        "Tomato",
+        "Broil",
+        "Blue Cheese",
+        "Ground Lamb",
+        "Artichoke",
+        "Winter",
+        "Maine"
+    ],
+    "title": "Burgers with Artichokes, Gorgonzola, and Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/burgers-with-artichokes-gorgonzola-and-tomatoes-104491"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burgers-with-mozzarella-and-spinach-arugula-pesto-235619.json b/serverless-fleets/data/input/inferencing/recipes/burgers-with-mozzarella-and-spinach-arugula-pesto-235619.json
new file mode 100644
index 000000000..325315c5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burgers-with-mozzarella-and-spinach-arugula-pesto-235619.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.",
+        "Do ahead: Can be made 6 hours ahead. Cover; chill.",
+        "Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.",
+        "Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.",
+        "Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops."
+    ],
+    "ingredients": [
+        "8 ounces baby spinach leaves (about 10 cups packed)",
+        "2 garlic cloves, peeled",
+        "1/2 teaspoon (packed) finely grated lemon peel",
+        "Large pinch of dried crushed red pepper",
+        "4 cups (packed) fresh arugula leaves, divided (about 5 ounces)",
+        "3 tablespoons pine nuts",
+        "1 teaspoon fresh lemon juice",
+        "1/3 cup extra-virgin olive oil",
+        "3 tablespoons (packed) freshly grated Parmesan cheese",
+        "1 3/4 pounds ground beef (20% fat)",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "6 hamburger buns, split horizontally",
+        "6 1/3-inch-thick slices fresh mozzarella cheese",
+        "2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Sandwich",
+        "Food Processor",
+        "Beef",
+        "Cheese",
+        "Fruit",
+        "Leafy Green",
+        "Herb",
+        "Backyard BBQ",
+        "Mozzarella",
+        "Arugula",
+        "Spinach",
+        "Summer",
+        "Grill/Barbecue"
+    ],
+    "title": "Burgers with Mozzarella and Spinach-Arugula Pesto",
+    "url": "http://www.epicurious.com/recipes/food/views/burgers-with-mozzarella-and-spinach-arugula-pesto-235619"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burgoo-395169.json b/serverless-fleets/data/input/inferencing/recipes/burgoo-395169.json
new file mode 100644
index 000000000..929a44119
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burgoo-395169.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Place the beef, lamb, and chicken in a large Dutch oven. Add the salt and water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, partially cover, and simmer until the beef and lamb are fork tender, about 1 1/2 hours. Remove the beef, lamb, and chicken pieces to a plate and let cool. Strain and measure the broth; it should be about 6 cups. With a paper towel, wipe the inside edges of the Dutch oven to remove any residue clinging to the pot. Pour the broth back into the Dutch oven. Stir in the onion, garlic, mixed vegetables, okra, butter beans, tomatoes, Worcestershire sauce, sorghum or molasses, ketchup, vinegar, cloves, and red pepper flakes. Bring to a simmer and cook for about 1 1/2 hours. Meanwhile, remove the chicken, beef, and lamb from the bones and cut into small pieces. Add the chopped meat to the vegetables and cook for about 1/2 hour to thicken the broth. Season to taste with salt and pepper. Stir in the parsley."
+    ],
+    "ingredients": [
+        "1 pound bone-in beef chuck or short-rib",
+        "1 pound bone-in lamb sirloin roast or sirloin chops",
+        "3 to 3 1/2 pounds chicken thighs or legs",
+        "1 tablespoon salt",
+        "12 cups water",
+        "1 large onion, chopped (about 2 cups)",
+        "6 cloves garlic, minced",
+        "2 1/2 cups frozen mixed vegetables (one 12-ounce bag)",
+        "2 1/2 cups frozen sliced okra (one 12-ounce bag)",
+        "3 cups cooked, or two 15-ounce cans, butter beans, drained",
+        "1 1/2 cups diced fresh tomatoes or one 15-ounce can diced tomatoes",
+        "1/3 cup Worcestershire sauce",
+        "1/4 cup Kentucky sorghum or molasses",
+        "1/4 cup ketchup",
+        "2 tablespoons apple cider vinegar",
+        "1/2 teaspoon ground cloves",
+        "1/4 teaspoon crushed red pepper flakes",
+        "1/2 cup chopped fresh parsley, optional"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Beef",
+        "Chicken",
+        "Lamb",
+        "Tomato",
+        "Vegetable",
+        "Kentucky Derby",
+        "Meat",
+        "Tailgating",
+        "Simmer"
+    ],
+    "title": "Burgoo",
+    "url": "http://www.epicurious.com/recipes/food/views/burgoo-395169"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burgundy-chicken-pie.json b/serverless-fleets/data/input/inferencing/recipes/burgundy-chicken-pie.json
new file mode 100644
index 000000000..479afec3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burgundy-chicken-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large skillet, saute onions in oil over medium heat until softened. Add the chicken, and cook until browned on all sides. Add the mushrooms, and cook until soft . Stir in the thyme and flour, and then add the wine. Dissolve the chicken bouillon in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste. Transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside. Keep any excess sauce separately for gravy.",
+        "Preheat the oven to 425 degrees F (220 degrees C).",
+        "Roll out the puff pastry. Cut a 1/2 inch (1 cm) strip.  Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. Brush the pastry edge with water. Roll out remaining pastry, and use to cover the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the center of the top. Use the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg.",
+        "Bake in preheated oven for 45 minutes, or until crisp and golden."
+    ],
+    "ingredients": [
+        "2 onions, chopped",
+        "2 teaspoons vegetable oil",
+        "4 boneless skinless chicken breasts, cut into cubes",
+        "6 ounces button mushrooms, chopped",
+        "1 teaspoon dried thyme",
+        "2 tablespoons all-purpose flour",
+        "1 1/4 cups white or red Burgundy wine",
+        "1 cube chicken bouillon",
+        "3/4 cup water",
+        "salt and pepper to taste",
+        "1 (17.25 ounce) package frozen puff pastry sheets, thawed",
+        "1 egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burgundy Chicken Pie",
+    "url": "http://allrecipes.com/recipe/48171/burgundy-chicken-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burgundy-pork-tenderloin.json b/serverless-fleets/data/input/inferencing/recipes/burgundy-pork-tenderloin.json
new file mode 100644
index 000000000..d2ad47e35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burgundy-pork-tenderloin.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.",
+        "Bake in the preheated oven for 45 minutes.",
+        "When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy."
+    ],
+    "ingredients": [
+        "2 pounds pork tenderloin",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "1/2 teaspoon garlic powder",
+        "1/2 onion, thinly sliced",
+        "1 stalk celery, chopped",
+        "2 cups red wine",
+        "1 (.75 ounce) packet dry brown gravy mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burgundy Pork Tenderloin",
+    "url": "http://allrecipes.com/recipe/16362/burgundy-pork-tenderloin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burgundy-roast-beef.json b/serverless-fleets/data/input/inferencing/recipes/burgundy-roast-beef.json
new file mode 100644
index 000000000..acb346eb3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burgundy-roast-beef.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.",
+        "Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.",
+        "Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.",
+        "Fold the foil over the roast and crimp edges together to seal.",
+        "Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "4 pounds rump roast",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (1 ounce) package dry onion soup mix",
+        "1/2 cup Burgundy wine",
+        "2 tablespoons all-purpose flour",
+        "1 (8 ounce) jar sliced mushrooms, drained (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burgundy Roast Beef",
+    "url": "http://allrecipes.com/recipe/228402/burgundy-roast-beef/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burgundy-stroganoff.json b/serverless-fleets/data/input/inferencing/recipes/burgundy-stroganoff.json
new file mode 100644
index 000000000..0316ab093
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burgundy-stroganoff.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.",
+        "During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.",
+        "Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles."
+    ],
+    "ingredients": [
+        "2 tablespoons margarine",
+        "2 pounds beef round steak, cut into thin strips",
+        "1/4 cup all-purpose flour for dusting",
+        "1 medium onion, sliced",
+        "1 cup beef broth",
+        "1/2 cup Burgundy wine",
+        "3 tablespoons tomato paste",
+        "1/2 teaspoon ground thyme",
+        "1 (12 ounce) package wide egg noodles",
+        "3/4 cup sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burgundy Stroganoff",
+    "url": "http://allrecipes.com/recipe/41651/burgundy-stroganoff/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buried-cherry-cookies.json b/serverless-fleets/data/input/inferencing/recipes/buried-cherry-cookies.json
new file mode 100644
index 000000000..26134ceae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buried-cherry-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.",
+        "Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.",
+        "In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.",
+        "Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling."
+    ],
+    "ingredients": [
+        "1 (10 ounce) jar maraschino cherries",
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "1/4 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1 egg",
+        "1 teaspoon almond extract",
+        "2 cups all-purpose flour",
+        "3 (1 ounce) squares bittersweet chocolate, chopped",
+        "1/4 cup sweetened condensed milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buried Cherry Cookies",
+    "url": "http://allrecipes.com/recipe/185885/buried-cherry-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buried-treasure-date-bars.json b/serverless-fleets/data/input/inferencing/recipes/buried-treasure-date-bars.json
new file mode 100644
index 000000000..e60b42e29
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buried-treasure-date-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Lightly grease an 8 inch square baking pan.",
+        "Combine flour, baking powder and salt and set aside.  Separate eggs and beat together egg yolks and sugar until thick. Beat in milk and vanilla extract. Gradually blend in flour mixture.  Fold in bran flakes, dates and nuts.   In a large bowl, beat egg whites until stiff but not dry and fold into date mixture.",
+        "Spread batter evenly in prepared pan. Bake for 15-20 minutes until top is lightly colored.  Leave in pan and cool on wire rack.  Cut cooled dough into 1 inch strips and sprinkle with confectioners' sugar."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon salt",
+        "4 eggs",
+        "1 1/2 cups white sugar",
+        "1/4 cup milk",
+        "1 teaspoon vanilla extract",
+        "1 cup wheat bran",
+        "1 1/2 cups dates, pitted and chopped",
+        "1 cup chopped walnuts",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buried Treasure Date Bars",
+    "url": "http://allrecipes.com/recipe/10598/buried-treasure-date-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burien-bisquit-and-baked-bean-bowl.json b/serverless-fleets/data/input/inferencing/recipes/burien-bisquit-and-baked-bean-bowl.json
new file mode 100644
index 000000000..70ebbf8df
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burien-bisquit-and-baked-bean-bowl.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Heat a Dutch oven or heavy oven-proof pot over medium heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir onion, garlic, salt, cayenne pepper, and black pepper into pork; cook until onions are translucent,  5 to 10 minutes.",
+        "Mix baked beans, 1 cup barbeque sauce, raisins, and Worcestershire sauce into pork mixture.",
+        "Whisk baking mix, buttermilk, and egg together in a bowl until smooth; pour evenly over pork mixture.",
+        "Bake in the preheated oven until biscuit topping is golden brown, 40 to 45 minutes. Sprinkle Cheddar cheese and mozzarella cheese over topping and drizzle 1 tablespoon barbeque sauce over cheese. Bake until cheese is melted, 3 to 5 minutes."
+    ],
+    "ingredients": [
+        "1 1/2 pounds ground pork",
+        "1/4 cup chopped onion",
+        "2 cloves garlic, crushed",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon ground black pepper",
+        "2 (16 ounce) cans baked beans (such as Bush's\u00ae Country Style)",
+        "1 cup barbeque sauce (such as KC Masterpiece\u00ae Hot 'n Spicy)",
+        "1/4 cup golden raisins",
+        "1 teaspoon Worcestershire sauce",
+        "1 1/2 cups baking mix (such as Bisquick \u00ae)",
+        "3/4 cup buttermilk",
+        "1 large egg",
+        "1/2 cup shredded medium Cheddar cheese",
+        "1/2 cup shredded mozzarella cheese",
+        "1 tablespoon barbeque sauce (such as KC Masterpiece\u00ae Hot 'n Spicy)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burien Bisquit and Baked Bean Bowl",
+    "url": "http://allrecipes.com/recipe/235754/burien-bisquit-and-baked-bean-bowl/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burmese-chicken-curry-gaeng-gai-bama.json b/serverless-fleets/data/input/inferencing/recipes/burmese-chicken-curry-gaeng-gai-bama.json
new file mode 100644
index 000000000..bdadf36f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burmese-chicken-curry-gaeng-gai-bama.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat the vegetable oil  in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.",
+        "Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.",
+        "Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve."
+    ],
+    "ingredients": [
+        "1/4 cup vegetable oil",
+        "8 shallots, thinly sliced",
+        "1 pound skinless, boneless chicken meat, cut into large pieces",
+        "2 tablespoons red curry paste",
+        "1 tablespoon curry powder",
+        "1/2 cup coconut milk",
+        "1/4 cup pureed tomato",
+        "2 tablespoons fish sauce",
+        "1 tablespoon palm sugar",
+        "2 medium tomatoes, cut into wedges",
+        "1 bunch cilantro, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burmese Chicken Curry (Gaeng Gai Bama)",
+    "url": "http://allrecipes.com/recipe/53536/burmese-chicken-curry-gaeng-gai-bama/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burmese-chicken-curry.json b/serverless-fleets/data/input/inferencing/recipes/burmese-chicken-curry.json
new file mode 100644
index 000000000..8a3e1e001
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burmese-chicken-curry.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.",
+        "Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard."
+    ],
+    "ingredients": [
+        "2 1/4 pounds skinless, boneless chicken thighs, cut into chunks",
+        "2 teaspoons curry powder",
+        "1/2 teaspoon garam masala",
+        "1 teaspoon salt",
+        "2 onions, chopped",
+        "1 tablespoon minced garlic",
+        "1 teaspoon minced fresh ginger root",
+        "1/2 teaspoon cayenne pepper",
+        "2 teaspoons paprika",
+        "2 tablespoons water",
+        "5 teaspoons corn oil",
+        "2 tomatoes, chopped",
+        "1 teaspoon minced lemon grass",
+        "1 tablespoon fish sauce",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burmese Chicken Curry",
+    "url": "http://allrecipes.com/recipe/99630/burmese-chicken-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burmese-em-gin-thoke-em-melon-salad-51112760.json b/serverless-fleets/data/input/inferencing/recipes/burmese-em-gin-thoke-em-melon-salad-51112760.json
new file mode 100644
index 000000000..33c7736a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burmese-em-gin-thoke-em-melon-salad-51112760.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Start by cutting up the melons: Trim off the rind of all 3 melons, remove any seeds, and cut the flesh into 1/2-inch dice. Put all of the diced melon in a large mixing bowl.",
+        "In a separate bowl, combine the ginger, sesame seeds, lime juice, soy sauce, 1/4 cup of the olive oil, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt. Mix well and pour over the melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.",
+        "Put the lentils and 4 cups cold water in a small saucepan set over high heat, and bring to a boil, about 5 minutes. Reduce the heat to low and simmer for 15 minutes. Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy. Drain, rinse with cold water to chill, and then stir into the melon mixture.",
+        "Combine the coconut, peanuts, kaffir lime, remaining 1 teaspoon sugar, remaining 1/4 cup olive oil, and remaining 1/4 teaspoon salt in a large saut\u00e9 pan. Toast the peanut mixture over medium-low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes. Remove from the heat and set aside to cool.",
+        "Just before serving, add the peanut mixture to the melon mixture and stir gently to combine. Serve in a large bowl, preferably at room temperature."
+    ],
+    "ingredients": [
+        "1/2 small seedless watermelon (2 1/2 pounds)",
+        "1/2 ripe cantaloupe melon (1 1/2 pounds)",
+        "1/4 ripe honeydew melon (1 pound)",
+        "2 (3-inch) pieces young ginger,* peeled and minced (1/3 cup); or 2 (3-inch) pieces regular fresh ginger, peeled and minced (1/3 cup)",
+        "1/4 cup sesame seeds, toasted",
+        "1/4 cup lime juice (from 3 to 4 limes)",
+        "1/4 cup low-sodium soy sauce",
+        "1/2 cup extra virgin olive oil",
+        "2 tablespoons plus 1 teaspoon sugar",
+        "1 3/4 teaspoons kosher salt",
+        "1 cup dried green lentils",
+        "2 cups wide-flake unsweetened coconut",
+        "1 1/4 cups blanched raw peanuts",
+        "4 fresh kaffir lime leaves, chopped**"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Ginger",
+        "Vegetarian",
+        "Lunch",
+        "Melon",
+        "Cantaloupe",
+        "Honeydew",
+        "Watermelon",
+        "Lentil",
+        "Healthy",
+        "Vegan",
+        "Soy Sauce",
+        "Lime Juice",
+        "Pescatarian",
+        "Dairy Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Burmese _Gin Thoke_ Melon Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/burmese-em-gin-thoke-em-melon-salad-51112760"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burn-ban-smores.json b/serverless-fleets/data/input/inferencing/recipes/burn-ban-smores.json
new file mode 100644
index 000000000..c455a1905
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burn-ban-smores.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Arrange marshmallows in a small non-stick pan, adding more if needed to cover the bottom. Layer chocolate pieces on top of marshmallows.",
+        "Cover pan and place over medium heat on the camp stove; cook until melted, trying not to stir the mixture. Scoop onto a graham cracker half and top with another graham cracker."
+    ],
+    "ingredients": [
+        "6 large marshmallows, or more to taste",
+        "1 (1.2 ounce) package chocolate candy bar, broken into pieces",
+        "8 graham cracker squares"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burn Ban S'mores",
+    "url": "http://allrecipes.com/recipe/244787/burn-ban-smores/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-almond-and-cherry-chocolate-ice.json b/serverless-fleets/data/input/inferencing/recipes/burnt-almond-and-cherry-chocolate-ice.json
new file mode 100644
index 000000000..f396e7066
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-almond-and-cherry-chocolate-ice.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium-low heat; cook and stir almonds in melted butter until toasted or slightly burnt, 5 to 10 minutes. Remove from heat and cool.",
+        "Mix cream, half-and-half, sugar, cocoa mix, and vanilla extract together in a bowl; transfer cream mixture to an ice cream maker. Follow manufacturer's instructions for freezing. Add almonds, chocolate chips, and cherries once ice cream is almost stiffened and continue freezing until ice cream is completely stiffened."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "2 cups almonds",
+        "1 quart heavy whipping cream",
+        "1 quart half-and-half",
+        "2 cups white sugar",
+        "3 (1 ounce) envelopes instant hot cocoa mix (such as Swiss Miss\u00ae)",
+        "2 tablespoons vanilla extract",
+        "2 cups semisweet chocolate chips",
+        "1 1/2 cups dried cherries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burnt Almond and Cherry Chocolate Ice Cream",
+    "url": "http://allrecipes.com/recipe/234176/burnt-almond-and-cherry-chocolate-ice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-brown-sugar-cake-sauce.json b/serverless-fleets/data/input/inferencing/recipes/burnt-brown-sugar-cake-sauce.json
new file mode 100644
index 000000000..a01712f0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-brown-sugar-cake-sauce.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake."
+    ],
+    "image": "https://images.media-allrecipes.com/images/79591.png",
+    "ingredients": [
+        "2 tablespoons butter",
+        "1/2 cup brown sugar",
+        "1 cup hot water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burnt Brown Sugar Cake Sauce",
+    "url": "http://allrecipes.com/recipe/203045/burnt-brown-sugar-cake-sauce/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-butter-frosting.json b/serverless-fleets/data/input/inferencing/recipes/burnt-butter-frosting.json
new file mode 100644
index 000000000..04e7ab13d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-butter-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been \"burned\" remove the saucepan from the heat.",
+        "Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "4 cups confectioners' sugar",
+        "4 tablespoons milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burnt Butter Frosting",
+    "url": "http://allrecipes.com/recipe/17471/burnt-butter-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-butter-rice.json b/serverless-fleets/data/input/inferencing/recipes/burnt-butter-rice.json
new file mode 100644
index 000000000..0c84b7f07
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-butter-rice.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the chicken broth and rice in a large pot. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.",
+        "During the last 5 minutes of the rice, melt the butter in a small skillet over medium-high heat until it browns and the foam starts to clear. It will be a dark brown, similar to chocolate.",
+        "After the rice has simmered for the 15 minutes, remove it from the heat. Pour the burnt butter over it, being careful not to spatter. Do not stir into the rice. Replace the lid, and let stand for 15 minutes. Stir and season with salt to taste before serving."
+    ],
+    "ingredients": [
+        "4 cups chicken broth",
+        "2 cups long grain white rice",
+        "1/2 cup butter",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burnt Butter Rice",
+    "url": "http://allrecipes.com/recipe/61306/burnt-butter-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-caramel-ice-cream-237026.json b/serverless-fleets/data/input/inferencing/recipes/burnt-caramel-ice-cream-237026.json
new file mode 100644
index 000000000..705a6c4e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-caramel-ice-cream-237026.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Stir 3/4 cup sugar and 3 tablespoons water in heavy medium saucepan over medium heat until sugar melts. Increase heat to high and boil without stirring until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Immediately add milk (mixture will bubble vigorously). Add cream and salt. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil, stirring to dissolve any caramel bits. Let cool 10 minutes. Whisk yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium heat until slightly thickened and candy thermometer registers 180\u00b0F, about 6 minutes (do not boil). Strain custard into medium bowl. Cover and chill until cold, at least 4 hours. DO AHEAD Custard can be made 1 day ahead. Keep chilled.",
+        "Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. DO AHEAD Can be made 4 days ahead. Keep frozen."
+    ],
+    "ingredients": [
+        "1 cup sugar, divided",
+        "3 tablespoons water",
+        "2 cups whole milk",
+        "2 cups heavy whipping cream",
+        "Pinch of salt",
+        "1/2 vanilla bean, split lengthwise",
+        "6 large egg yolks"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Ice Cream Machine",
+        "Dairy",
+        "Egg",
+        "Dessert",
+        "Freeze/Chill",
+        "Vanilla",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Burnt Caramel Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/burnt-caramel-ice-cream-237026"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-caramel-pie.json b/serverless-fleets/data/input/inferencing/recipes/burnt-caramel-pie.json
new file mode 100644
index 000000000..234db4055
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-caramel-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Beat together egg yolks, evaporated milk, syrup, melted butter or margarine, vanilla, 1/2 cup sugar, and flour.",
+        "Brown 2 cups sugar in an iron skillet until light brown.  Remove from heat.  Add water; and return to heat until sugar dissolves.  Pour in egg yolk mixture.  Cook until thickened, then simmer 5 minutes.  Pour filling into 2 baked pie shells.",
+        "Beat egg whites until foamy.  Add cream of tartar and 1/2 cup sugar; continue to beat until stiff peaks form.  Spread meringue over pies, sealing the edges.",
+        "Bake at 325 degrees F (165 degrees C) for about 15 minutes."
+    ],
+    "ingredients": [
+        "2 (9 inch) pie shells, baked",
+        "3 cups white sugar",
+        "3 cups water",
+        "4 eggs, separated",
+        "1 cup evaporated milk",
+        "1/2 cup light corn syrup",
+        "1/4 cup butter, melted",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup all-purpose flour",
+        "1/2 teaspoon cream of tartar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burnt Caramel Pie",
+    "url": "http://allrecipes.com/recipe/12417/burnt-caramel-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-carrots-with-goat-cheese-parsley-arugula-and-crispy-garlic-chips-354729.json b/serverless-fleets/data/input/inferencing/recipes/burnt-carrots-with-goat-cheese-parsley-arugula-and-crispy-garlic-chips-354729.json
new file mode 100644
index 000000000..1b2282380
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-carrots-with-goat-cheese-parsley-arugula-and-crispy-garlic-chips-354729.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.",
+        "Cut the carrots crosswise in half, then cut the halves into thick rough sticks. Toss in a bowl with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.",
+        "Heat a chapa or large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray. Wipe out the skillet, if using, and set aside.",
+        "Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top.",
+        "Reheat the chapa or skillet to very high heat and coat with the remaining 1 to 2 tablespoons olive oil. Immediately add the slices of goat cheese: be careful\u2014the oil may spatter. As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula and invert onto the carrots. Toss the garlic chips over the salad and drizzle with the remaining vinaigrette."
+    ],
+    "ingredients": [
+        "2 tablespoons red wine vinegar",
+        "1/2 cup plus 1 to 2 tablespoons extra virgin olive oil",
+        "Coarse salt and freshly ground black pepper",
+        "8 medium carrots (about 1 1/4 pounds), peeled",
+        "1 tablespoon chopped fresh thyme",
+        "1 small bunch flat-leaf parsley, leaves only",
+        "2 bunches arugula, trimmed, washed, and dried",
+        "6 ounces B\u00fbcheron or similar goat cheese, sliced 1/2 inch thick",
+        "Crispy Garlic Chips"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Leafy Green",
+        "Herb",
+        "Vegetable",
+        "Side",
+        "Vegetarian",
+        "Dinner",
+        "Goat Cheese",
+        "Arugula",
+        "Root Vegetable",
+        "Carrot",
+        "Parsley",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips",
+    "url": "http://www.epicurious.com/recipes/food/views/burnt-carrots-with-goat-cheese-parsley-arugula-and-crispy-garlic-chips-354729"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-orange-panna-cotta-103858.json b/serverless-fleets/data/input/inferencing/recipes/burnt-orange-panna-cotta-103858.json
new file mode 100644
index 000000000..a8fc16b06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-orange-panna-cotta-103858.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.",
+        "Whisk together confectioners sugar, salt, and 1 cup heavy cream.",
+        "Cook granulated sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a golden caramel. Stir in 1 1/2 teaspoons zest and cook, stirring, until zest is toasted and fragrant, 30 seconds to 1 minute. Stir cream mixture and carefully add to caramel (it will bubble and harden). Cook over moderately low heat, stirring, until caramel is dissolved.",
+        "Stir in gelatin mixture and remaining teaspoon zest until gelatin is dissolved. Stir in orange juice, then let stand just until cooled to room temperature. Pour through a fine sieve into a medium bowl.",
+        "Beat remaining 1/2 cup heavy cream with an electric mixer until it just holds soft peaks. Whisk sour cream in another bowl until smooth. Fold whipped cream into sour cream, then fold into caramel mixture until combined well.",
+        "Spoon into molds and chill until firm, at least 8 hours.",
+        "Dip molds in hot water 2 or 3 seconds and run a thin knife around edge of molds to help release panna cotta. Invert onto dessert plates and let stand at room temperature 20 minutes.",
+        "While panna cotta is standing, remove peel and white pith from oranges with a sharp knife. Holding oranges over a bowl to catch juices, cut sections free from membranes. Squeeze juice from membranes into bowl and coarsely chop orange sections.",
+        "Just before serving, spoon orange pieces and juice over desserts."
+    ],
+    "ingredients": [
+        "1 1/2 teaspoons unflavored gelatin",
+        "2 tablespoons whole milk",
+        "1/4 cup confectioners sugar",
+        "1/8 teaspoon salt",
+        "1 1/2 cups heavy cream",
+        "1/4 cup granulated sugar",
+        "2 1/2 teaspoons finely grated fresh orange zest",
+        "1/4 cup fresh orange juice",
+        "3/4 cup sour cream",
+        "2 navel oranges",
+        "Special equipment: 6 (1/2-cup) metal molds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Mixer",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Orange",
+        "Winter",
+        "Chill",
+        "Party",
+        "Sour Cream",
+        "Gourmet",
+        "Kidney Friendly",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Burnt Orange Panna Cotta",
+    "url": "http://www.epicurious.com/recipes/food/views/burnt-orange-panna-cotta-103858"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-cake-i.json
new file mode 100644
index 000000000..20d3b7035
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-cake-i.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.",
+        "In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.",
+        "Sift together the flour with the baking powder and salt.",
+        "In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar.  Add the eggs one at a time, beating well after each addition.",
+        "In another bowl, combine milk and sugar/water mixture.   Add the vanilla and mix well.",
+        "Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.",
+        "Bake for about 30 minutes at 375 degrees F (190 degrees C).  When cool, glaze with burnt sugar syrup.",
+        "To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers."
+    ],
+    "ingredients": [
+        "1/2 cup white sugar",
+        "1 cup water",
+        "3 cups all-purpose flour",
+        "3 teaspoons baking powder",
+        "1 teaspoon salt",
+        "3/4 cup butter",
+        "1 1/2 cups white sugar",
+        "3 eggs",
+        "1 cup milk",
+        "1 teaspoon vanilla extract",
+        "1/2 cup white sugar",
+        "1 cup water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burnt Sugar Cake I",
+    "url": "http://allrecipes.com/recipe/7310/burnt-sugar-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-cake-ii.json
new file mode 100644
index 000000000..b6afd77b9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-cake-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts.  When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.",
+        "Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.",
+        "Sift the flour, baking powder and salt together three times.",
+        "Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and  the burnt sugar syrup mixture.",
+        "Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.",
+        "Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 3/4 cups white sugar",
+        "1/3 cup hot water",
+        "3 cups sifted cake flour",
+        "3 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup butter",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "2/3 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burnt Sugar Cake II",
+    "url": "http://allrecipes.com/recipe/8216/burnt-sugar-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-chiffon-cake.json b/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-chiffon-cake.json
new file mode 100644
index 000000000..64a01181e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-chiffon-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.",
+        "Preheat oven to 325 degrees (165 degrees C).",
+        "Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.",
+        "Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.",
+        "Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes."
+    ],
+    "ingredients": [
+        "1 cup white sugar",
+        "1/2 cup boiling water",
+        "2 cups sifted all-purpose flour",
+        "1 1/2 cups white sugar",
+        "3 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/2 cup vegetable oil",
+        "7 egg yolks",
+        "1/4 cup water",
+        "1 teaspoon vanilla extract",
+        "1 cup egg whites",
+        "1/2 teaspoon cream of tartar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burnt Sugar Chiffon Cake",
+    "url": "http://allrecipes.com/recipe/8153/burnt-sugar-chiffon-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-pecan-pumpkin-pie-10711.json b/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-pecan-pumpkin-pie-10711.json
new file mode 100644
index 000000000..8c3feaf4f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burnt-sugar-pecan-pumpkin-pie-10711.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1-quart) pie tin. Crimp the edge of the dough decoratively and chill the shell for 30 minutes.",
+        "In a heavy saucepan cook the sugar over low heat, undisturbed, until it is melted, cook it over moderately low heat, swirling the pan occasionally, until it is a deep caramel color, and stir in the corn syrup, stirring the mixture until it is combined well. Add the rum and the butter and cook the mixture for 1 minute. Remove the pan from the heat and let the mixture cool until it stops bubbling.",
+        "In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a stream, whisking. In another bowl whisk together the pumpkin pur\u00e9e and the ginger and whisk in 1 1/4 cups of the egg mixture. Pour the pumpkin mixture into the prepared shell, arrange the pecan halves decoratively on the mixture, and spoon the remaining egg mixture over the pecans. (The pecans will float to the top.) Bake the pie in the middle of a preheated 350\u00b0F. oven for 45 to 50 minutes, until the filling is set and the crust is pale golden, let it cook, and serve it warm or at room temperature with the whipped cream."
+    ],
+    "ingredients": [
+        "1 recipe p\u00e2te bris\u00e9e",
+        "1/3 cup sugar",
+        "1 cup light corn syrup",
+        "2 tablespoons dark rum",
+        "2 tablespoons unsalted butter, cut into bits",
+        "3 large eggs",
+        "1 teaspoon vanilla",
+        "2/3 cup fresh pumpkin puree or canned pumpkin puree",
+        "1 teaspoon ground ginger",
+        "1 cup pecan halves",
+        "sweetened whipped cream as an accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Pecan",
+        "Pumpkin",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Burnt-Sugar Pecan Pumpkin Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/burnt-sugar-pecan-pumpkin-pie-10711"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burrata-bruschetta-with-figs.json b/serverless-fleets/data/input/inferencing/recipes/burrata-bruschetta-with-figs.json
new file mode 100644
index 000000000..3a116c8c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burrata-bruschetta-with-figs.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an outdoor grill for high heat, and lightly oil the grate.",
+        "Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.",
+        "Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.",
+        "Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "12  Black Mission figs, halved lengthwise",
+        "2 tablespoons balsamic vinegar",
+        "2 tablespoons extra virgin olive oil",
+        "6 ounces Burrata cheese, thickly sliced",
+        "6 (1/2 inch thick) slices Italian bread, toasted",
+        "sea salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burrata Bruschetta with Figs",
+    "url": "http://allrecipes.com/recipe/222338/burrata-bruschetta-with-figs/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/burrata-cheese-with-tomato-salsa-and-olive-salsa-359332.json b/serverless-fleets/data/input/inferencing/recipes/burrata-cheese-with-tomato-salsa-and-olive-salsa-359332.json
new file mode 100644
index 000000000..68114cbc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burrata-cheese-with-tomato-salsa-and-olive-salsa-359332.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Line large rimmed baking sheet with parchment paper. Arrange baguette slices on prepared baking sheet and brush both sides of bread with some oil. Bake until light golden and almost crisp, about 15 minutes. Transfer toasts to platter and cool. Reserve baking sheet with parchment. Maintain oven temperature.",
+        "Toss tomatoes, 1 tablespoon oil, and 1/2 teaspoon coarse salt in medium bowl. Spread tomatoes on parchment-lined baking sheet, spacing apart. Place garlic cloves and rosemary sprig atop tomatoes. Roast until tomatoes and garlic are soft, 35 to 40 minutes. Cool slightly; peel garlic, then finely chop tomatoes, garlic, and rosemary leaves. Transfer mixture to small bowl; stir in 1 tablespoon oil. Season tomato salsa with coarse salt and pepper.",
+        "Using on/off turns, coarsely chop all olives with chopped basil in processor. Transfer to another small bowl; add 2 tablespoons oil and season olive salsa to taste with pepper. DO AHEAD: Toasts, tomato salsa, and olive salsa can be made 1 day ahead. Store toasts in resealable plastic bag at room temperature. Cover and chill tomato salsa and olive salsa separately. Bring to room temperature before serving.",
+        "Place burrata cheese balls in center of large platter. Cut large X in top of each, revealing creamy center. Spoon tomato salsa into center of 1 burrata cheese ball and olive salsa into center of second. Drizzle with additional oil. Garnish with basil and rosemary sprigs. Serve with toasts.",
+        "* A soft, fresh Italian cheese made from mozzarella and cream; available at some supermarkets and at specialty foods stores and Italian markets."
+    ],
+    "ingredients": [
+        "1 baguette, cut on diagonal into 1/3-inch-thick slices",
+        "2/3 cup (about) extra-virgin olive oil",
+        "3 large plum tomatoes, quartered lengthwise",
+        "1/2 teaspoon coarse kosher salt plus additional for seasoning",
+        "2 unpeeled garlic cloves",
+        "1 5-inch-long fresh rosemary sprig plus additional sprigs for garnish",
+        "1/3 cup Kalamata olives, pitted",
+        "1/3 cup pimiento-stuffed green olives",
+        "2 tablespoons chopped fresh basil plus sprigs for garnish",
+        "2 8-ounce balls fresh burrata cheese* or fresh mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Cheese",
+        "Olive",
+        "Tomato",
+        "Appetizer",
+        "Bake",
+        "Vegetarian",
+        "Summer",
+        "Party",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Burrata Cheese with Tomato Salsa and Olive Salsa",
+    "url": "http://www.epicurious.com/recipes/food/views/burrata-cheese-with-tomato-salsa-and-olive-salsa-359332"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burrata-japanese-tomatoes-panzanella-wild-arugula-237836.json b/serverless-fleets/data/input/inferencing/recipes/burrata-japanese-tomatoes-panzanella-wild-arugula-237836.json
new file mode 100644
index 000000000..5340ded16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burrata-japanese-tomatoes-panzanella-wild-arugula-237836.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Begin by preparing the olive-oil-fried croutons. Heat a heavy-bottomed saut\u00e9 pan over medium-high heat. Add 1 cup of the olive oil, the thyme, and garlic. Once the oil has been seasoned for approximately 1 minute, remove the herbs. Add the torn bread, and gently fry while stirring occasionally until thoroughly golden brown and crisp, about 5 minutes. Using a slotted spoon, remove the bread from the pan, drain completely on paper towels to keep the croutons from becoming soggy, and season with salt and pepper. (You may reserve the oil for up to two weeks for similar uses.)",
+        "In a small bowl, whisk the vinegar with a small pinch of salt until dissolved, then whisk in the 2 tablespoons of olive oil and set aside.",
+        "Just before serving, to keep the bread salad from becoming soggy, place the peeled mini tomatoes in a small bowl, add the cucumber, red onion (to your liking), parsley leaves, basil, and the croutons. Dress the salad with approximately 3 tablespoons of the vinaigrette.",
+        "Fan a few of the sliced tomatoes just to the left of the center of each of 8 small plates. Drizzle the slices with some of the remaining vinaigrette, then place a small pile of the marinated mini tomatoes to the right of the slices. Spoon out the burrata right between the two, fluffing the plate with the arugula as garnish around the outside. Drizzle the burrata with extra-virgin olive oil, and season the plate with sea salt and a few turns of the pepper mill."
+    ],
+    "ingredients": [
+        "1 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling",
+        "3 sprigs thyme",
+        "1 large clove garlic, smashed",
+        "3 slices rustic sourdough bread, torn into tiny pieces",
+        "Sea salt and cracked black pepper to taste",
+        "2 tablespoons white balsamic vinegar or red wine vinegar",
+        "2 pints mini Japanese heirloom tomatoes, blanched and shocked, then peeled",
+        "1/4 hothouse cucumber, split lengthwise, seeded and very thinly sliced (on a mandoline if possible)",
+        "1/2 small red onion, thinly julienned",
+        "3 sprigs flat-leaf parsley, leaves only",
+        "1 sprig basil, leaves only",
+        "4 medium-ripe Japanese beefsteak/heirloom tomatoes, thinly sliced in rounds and kept together",
+        "1 (16-ounce) tub fresh burrata cheese",
+        "1 large bunch (about 6 ounces) wild or baby arugula"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Dairy",
+        "Garlic",
+        "Leafy Green",
+        "Herb",
+        "Onion",
+        "Tomato",
+        "Vegetable",
+        "Fry",
+        "Mozzarella",
+        "Basil",
+        "Arugula",
+        "Summer",
+        "Thyme"
+    ],
+    "title": "Burrata, Japanese Tomatoes, Panzanella, Wild Arugula",
+    "url": "http://www.epicurious.com/recipes/food/views/burrata-japanese-tomatoes-panzanella-wild-arugula-237836"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burrata-with-asparagus-sugar-snap-peas-and-pesto.json b/serverless-fleets/data/input/inferencing/recipes/burrata-with-asparagus-sugar-snap-peas-and-pesto.json
new file mode 100644
index 000000000..a6cfc3aca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burrata-with-asparagus-sugar-snap-peas-and-pesto.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a food processor, combine the 2 Tbs. olive oil, 4 oz. of the arugula, the pistachios and the garlic and pulse a few times until the arugula is roughly chopped. Add the Parmigiano-Reggiano and turn on the processor. Slowly drizzle in the 1/4 cup olive oil until a smooth paste forms, adding more olive oil as needed. Do not overprocess. Scrape the pesto into a bowl. Taste and adjust the seasonings with salt and pepper. Set the pesto aside.",
+        "Bring a large pot of salted water to a boil over high heat. Have ready a bowl of salted ice water. Remove the strings from the sugar snap peas. Trim the woody ends off the asparagus and peel just up to the tip of each spear.",
+        "Add the snap peas to the boiling water and cook for 10 seconds, then transfer to the ice bath. Add the asparagus to the boiling water and cook until slightly pliable, about 2 minutes, then transfer to the ice bath. Drain the snap peas and asparagus and place on towels to dry.",
+        "Transfer the snap peas and asparagus to a large bowl, add the pesto and toss to coat well. Place the remaining 1 oz. arugula in a small bowl and lightly dress with olive oil, lemon juice, salt and pepper.",
+        "To serve, cut each burrata ball in half and lightly season with salt and pepper. Place 3 asparagus spears on each of 4 plates. Place a burrata half next to the asparagus and pile a few snap peas on each plate. Scatter a few of the arugula leaves around the plates and serve immediately. Serves 4.",
+        "Recipe by Billy Allin, Chef/Owner of Cakes & Ale Restaurant/Bar and The Bakery at Cakes & Ale."
+    ],
+    "ingredients": [
+        "2 Tbs. plus 1/4 cup extra-virgin olive oil, plus more as needed",
+        "5 oz. small peppery arugula leaves (about 5 cups)",
+        "1/4 cup pistachios, toasted",
+        "1 garlic clove, minced",
+        "2 Tbs. grated Parmigiano-Reggiano cheese",
+        "Kosher salt and freshly ground pepper, to taste",
+        "1/2 lb. sugar snap peas",
+        "1 bunch asparagus",
+        "Lemon juice, to taste",
+        "2 burrata cheese balls, each 4 oz."
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Burrata with Asparagus, Sugar Snap Peas and Pistachio-Arugula Pesto",
+    "url": "http://www.williams-sonoma.com/recipe/burrata-with-asparagus-sugar-snap-peas-and-pesto.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burrebrede-scottish-shortbread.json b/serverless-fleets/data/input/inferencing/recipes/burrebrede-scottish-shortbread.json
new file mode 100644
index 000000000..39d6acb58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burrebrede-scottish-shortbread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.",
+        "Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.",
+        "Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve."
+    ],
+    "ingredients": [
+        "1/2 cup superfine sugar",
+        "2 teaspoons ground cinnamon",
+        "1/2 teaspoon ground cardamom",
+        "1/2 teaspoon ground ginger",
+        "3/4 teaspoon ground allspice",
+        "1/2 teaspoon salt",
+        "3 cups unbleached all-purpose flour",
+        "1 cup butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burrebrede (Scottish Shortbread)",
+    "url": "http://allrecipes.com/recipe/87471/burrebrede-scottish-shortbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burrito-bananas-foster.json b/serverless-fleets/data/input/inferencing/recipes/burrito-bananas-foster.json
new file mode 100644
index 000000000..27d9fa93b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burrito-bananas-foster.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a small saucepan, bring 6 Tbs. of brown sugar and the butter and water to a boil. Stir in liquor; simmer to blend flavors, about 1 minute. Remove from heat, and set aside.",
+        "Place one flour tortilla on a work surface. Place 1?3 of the banana slices just below the center, forming the fruit into a log; sprinkle with 1 Tb. brown sugar and 1 Tb. walnuts. Fold both sides of the tortilla over the filling, then fold bottom of the tortilla over the filling and roll it over to form a packet. Secure with toothpicks.  Repeat with remaining tortillas, bananas, sugar and nuts. (You can make ahead to this point and hold at room temperature for 1 hour.)",
+        "Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 degrees on a candy or deep-fry thermometer. Add all three stuffed tortillas. Fry, turning once, until golden brown, about 2 minutes on each side.",
+        "Transfer to paper towels, lightly blot surface oil, remove toothpicks and halve on the diagonal with a serrated knife.",
+        "Spoon 1 Tb. butter sauce in the bottom of each of six shallow bowls. Place half a tortilla and 1?2 cup of ice cream in each pool of sauce. Drizzle with remaining sauce, and serve immediately."
+    ],
+    "ingredients": [
+        "9 tablespoons brown sugar, divided",
+        "2 tablespoons butter",
+        "1/4 cup water",
+        "2 tablespoons tequila or dark rum (optional)",
+        "3 (10 inch) flour tortillas",
+        "2 large bananas, peeled and sliced in coins",
+        "3 tablespoons chopped walnuts",
+        "toothpicks, for securing tortillas",
+        "2 cups vegetable oil",
+        "3 cups premium vanilla ice cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burrito Bananas Foster",
+    "url": "http://allrecipes.com/recipe/110714/burrito-bananas-foster/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burrito-pie.json b/serverless-fleets/data/input/inferencing/recipes/burrito-pie.json
new file mode 100644
index 000000000..64f03af80
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burrito-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.",
+        "Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.",
+        "Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly."
+    ],
+    "ingredients": [
+        "2 pounds ground beef",
+        "1 onion, chopped",
+        "2 teaspoons minced garlic",
+        "1 (2 ounce) can black olives, sliced",
+        "1 (4 ounce) can diced green chili peppers",
+        "1 (10 ounce) can diced tomatoes with green chile peppers",
+        "1 (16 ounce) jar taco sauce",
+        "2 (16 ounce) cans refried beans",
+        "12 (8 inch) flour tortillas",
+        "9 ounces shredded Colby cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burrito Pie",
+    "url": "http://allrecipes.com/recipe/16881/burrito-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/burtons-southern-fried-chicken-with.json b/serverless-fleets/data/input/inferencing/recipes/burtons-southern-fried-chicken-with.json
new file mode 100644
index 000000000..274cd6092
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/burtons-southern-fried-chicken-with.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.",
+        "Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.",
+        "Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.",
+        "Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.",
+        "Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.",
+        "Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken."
+    ],
+    "ingredients": [
+        "2 cups buttermilk",
+        "1 teaspoon onion powder",
+        "1/4 cup chopped fresh parsley",
+        "1/4 cup chopped fresh tarragon",
+        "1/4 cup chopped fresh sage",
+        "1 teaspoon paprika",
+        "1 teaspoon ground cayenne pepper",
+        "2 skinless, boneless chicken breast halves, halved",
+        "2 cups all-purpose flour",
+        "1 teaspoon garlic salt",
+        "1 teaspoon onion salt",
+        "1 teaspoon ground cayenne pepper",
+        "salt and ground black pepper to taste",
+        "2 eggs",
+        "2 tablespoons whole milk",
+        "ground black pepper to taste",
+        "2 cups grapeseed oil for frying",
+        "1/2 cup all-purpose flour",
+        "1/2 cup quick-mixing flour (such as Wondra\u00ae)",
+        "2 cups whole milk",
+        "1 pinch salt and ground white pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Burton's Southern Fried Chicken with White Gravy",
+    "url": "http://allrecipes.com/recipe/231442/burtons-southern-fried-chicken-with/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buryls-ice-box-pickles.json b/serverless-fleets/data/input/inferencing/recipes/buryls-ice-box-pickles.json
new file mode 100644
index 000000000..3f3f44944
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buryls-ice-box-pickles.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.",
+        "Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until the sugar dissolves completely, 5 to 10 minutes. Set aside to cool completely.",
+        "Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.",
+        "Store in freezer."
+    ],
+    "ingredients": [
+        "16 cups sliced cucumbers",
+        "1 onion, sliced",
+        "2 tablespoons salt",
+        "1 1/2 cups white sugar",
+        "1/2 cup apple cider vinegar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buryl's Ice Box Pickles",
+    "url": "http://allrecipes.com/recipe/222033/buryls-ice-box-pickles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bushala-swiss-chard-soup.json b/serverless-fleets/data/input/inferencing/recipes/bushala-swiss-chard-soup.json
new file mode 100644
index 000000000..52c6711fc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bushala-swiss-chard-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.",
+        "Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture.  Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold."
+    ],
+    "ingredients": [
+        "2 (32 ounce) containers plain yogurt",
+        "1 egg, beaten",
+        "1 1/2 quarts water",
+        "1/2 cup all-purpose flour",
+        "5 hot chile peppers, chopped",
+        "1 bunch celery, diced",
+        "2 bunches Swiss chard, chopped",
+        "1 pound spinach, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bushala (Swiss Chard Soup)",
+    "url": "http://allrecipes.com/recipe/228312/bushala-swiss-chard-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bushman-traditional-breakfast-christm.json b/serverless-fleets/data/input/inferencing/recipes/bushman-traditional-breakfast-christm.json
new file mode 100644
index 000000000..bf5835e77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bushman-traditional-breakfast-christm.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Slice each roll of crescent roll dough into 6 equal pieces for a total of 12 pieces and flatten each piece. Arrange 10 pieces into a triangle forming the 'tree' on a baking sheet. Arrange the remaining 2 dough pieces as the 'trunk.'",
+        "Whisk white sugar, butter, and orange zest together in a bowl until smooth; brush onto 'tree.'",
+        "Bake in the preheated oven until lightly browned, about 20 minutes.",
+        "Beat confectioners' sugar, cream cheese, and orange juice together in a bowl using an electric mixer until smooth and creamy; brush into baked 'tree.' Sprinkle 'tree' with red and green decorating sugar."
+    ],
+    "ingredients": [
+        "2 (8 ounce) packages refrigerated crescent rolls",
+        "3 tablespoons white sugar",
+        "2 tablespoons melted butter",
+        "1 teaspoon grated orange zest",
+        "1 cup confectioners' sugar",
+        "2 ounces cream cheese, softened",
+        "2 tablespoons orange juice",
+        "1 teaspoon red decorating sugar, or as needed",
+        "1 teaspoon green decorating sugar, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bushman Traditional Breakfast Christmas Tree",
+    "url": "http://allrecipes.com/recipe/235739/bushman-traditional-breakfast-christm/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bushranger-200396.json b/serverless-fleets/data/input/inferencing/recipes/bushranger-200396.json
new file mode 100644
index 000000000..7bf902064
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bushranger-200396.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass."
+    ],
+    "ingredients": [
+        "1 1/2 ounces light rum",
+        "1 to 1 1/2 ounces Dubonnet",
+        "2 dashes Angostura bitters",
+        "3 or 4 ice cubes"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bitters",
+        "Rum",
+        "Alcoholic",
+        "Cocktail Party",
+        "Spirit",
+        "House & Garden",
+        "Drink"
+    ],
+    "title": "Bushranger",
+    "url": "http://www.epicurious.com/recipes/food/views/bushranger-200396"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bushs-asian-banh-mi-sandwich.json b/serverless-fleets/data/input/inferencing/recipes/bushs-asian-banh-mi-sandwich.json
new file mode 100644
index 000000000..79c134452
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bushs-asian-banh-mi-sandwich.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat grill to high heat. Grill pork slices 5-10 minutes, turning once, until cooked through or internal temperature is at least 145 degrees F.",
+        "Spread each baguette with 1 tablespoon sriracha mayo and 2 teaspoons hoisin sauce.",
+        "Top each baguette with 2 slices pork, and 1/4 cup of each: cucumber, cilantro and carrots.",
+        "Serve with BUSH'S(R) Sriracha Beans."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can BUSH'S\u00ae Sriracha Beans",
+        "1 pound teriyaki-marinated pork tenderloin, thinly sliced",
+        "1 loaf whole wheat baguette, cut into four 6-inch lengths and split",
+        "4 tablespoons sriracha mayonnaise",
+        "8 teaspoons hoisin sauce",
+        "1 cup seedless cucumber, chopped into matchstick pieces",
+        "1 cup cilantro leaves, loosely packed",
+        "1 cup carrots, chopped into matchstick pieces"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BUSH'S\u00ae Asian Banh Mi Sandwich",
+    "url": "http://allrecipes.com/recipe/255413/bushs-asian-banh-mi-sandwich/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bushs-spicy-sriracha-layered-dip.json b/serverless-fleets/data/input/inferencing/recipes/bushs-spicy-sriracha-layered-dip.json
new file mode 100644
index 000000000..b81243f2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bushs-spicy-sriracha-layered-dip.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.",
+        "Drain BUSH'S(R) Sriracha Beans through strainer and save sauce and beans, separately.",
+        "In large bowl, add BUSH'S Cocina Latina(R) Refried Beans and drained sriracha sauce; mix together.",
+        "Using 9x9 baking dish, first layer combined refried beans and sriracha sauce.",
+        "Second layer, top with drained BUSH'S(R) Sriracha Beans.",
+        "In separate bowl, combine sour cream and diced tomatoes with green chilies.",
+        "Third layer, top beans with the sour cream and tomato mixture.",
+        "Fourth layer, cover with shredded cheese.",
+        "Optional: Add desired amount of olives on top of cheese.",
+        "Cover dish, and bake for 15 minutes. Uncover, and bake until hot and bubbly, about 15 additional minutes.",
+        "Serve with tortilla chips."
+    ],
+    "ingredients": [
+        "1 (21 ounce) can BUSH'S\u00ae Sriracha Beans",
+        "1 (16 ounce) can BUSH'S\u00ae Cocina Latina\u2122 Refried Beans, Fat Free Vegetarian",
+        "1 (10 ounce) can diced tomatoes and green chiles, drained",
+        "3/4 cup sour cream",
+        "2 cups shredded cheese (colby, Monterey Jack, or sharp Cheddar)",
+        "Sliced black olives (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BUSH'S\u00ae Spicy Sriracha Layered Dip",
+    "url": "http://allrecipes.com/recipe/255415/bushs-spicy-sriracha-layered-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bushs-sriracha-breakfast-eggs.json b/serverless-fleets/data/input/inferencing/recipes/bushs-sriracha-breakfast-eggs.json
new file mode 100644
index 000000000..6bf80230d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bushs-sriracha-breakfast-eggs.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In 10-inch skillet, simmer tomatoes for 5 minutes.",
+        "With potato masher or back of spoon, crush tomatoes.",
+        "Add BUSH'S\u00ae Sriracha Beans and bring up to a simmer.",
+        "Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.",
+        "Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.",
+        "To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=960&h=503&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3955716.jpg",
+    "ingredients": [
+        "1 (15 ounce) can fire-roasted diced tomatoes",
+        "1 (21 ounce) can BUSH'S\u00ae Sriracha Beans",
+        "4 large eggs",
+        "4 tablespoons crumbled queso fresco, or to taste",
+        "Tortillas or tostadas",
+        "Sour cream (optional)",
+        "Sliced black olives (optional)",
+        "Shredded cheese of choice (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "BUSH'S&reg; Sriracha Breakfast Eggs",
+    "url": "http://allrecipes.com/recipe/255414/bushs-sriracha-breakfast-eggs/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/bushwacker.json b/serverless-fleets/data/input/inferencing/recipes/bushwacker.json
new file mode 100644
index 000000000..3a12811a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bushwacker.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a one-quart blender half filled with ice, combine coffee liqueur, rum, Irish cream, vodka, amaretto and coconut cream. Blend until smooth. Pour into cup and sprinkle a little nutmeg on top and enjoy a little taste of the Islands."
+    ],
+    "ingredients": [
+        "2 fluid ounces coffee flavored liqueur",
+        "2 fluid ounces coconut rum",
+        "2 fluid ounces Irish cream liqueur",
+        "2 fluid ounces vodka",
+        "2 fluid ounces amaretto liqueur",
+        "2 fluid ounces cream of coconut",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bushwacker",
+    "url": "http://allrecipes.com/recipe/20424/bushwacker/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/bushwhackers.json b/serverless-fleets/data/input/inferencing/recipes/bushwhackers.json
new file mode 100644
index 000000000..18ef10896
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/bushwhackers.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Blend ice, Irish cream liqueur, hazelnut liqueur, coffee-flavored liqueur, creme de cacao, vodka, rum, and cream of coconut in a blender until smooth. Pour drink into a large glass and garnish with chocolate syrup, cherry, and nutmeg."
+    ],
+    "ingredients": [
+        "1 cup ice",
+        "1 fluid ounce Irish cream liqueur (such as Baileys\u00ae)",
+        "1 fluid ounce hazelnut liqueur (such as Frangelico\u00ae)",
+        "1 fluid ounce coffee-flavored liqueur (such as Kahlua\u00ae)",
+        "1 fluid ounce dark creme de cacao",
+        "1 fluid ounce vodka",
+        "1 fluid ounce light rum",
+        "1 fluid ounce cream of coconut (such as Coco Lopez\u00ae)",
+        "1 tablespoon chocolate syrup, or to taste",
+        "1 maraschino cherry",
+        "1 pinch ground nutmeg"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Bushwhackers",
+    "url": "http://allrecipes.com/recipe/236334/bushwhackers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busias-cutout-cookies.json b/serverless-fleets/data/input/inferencing/recipes/busias-cutout-cookies.json
new file mode 100644
index 000000000..68f92c5f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busias-cutout-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Cream butter and sugar. Beat in eggs.",
+        "Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well",
+        "Place salt in with flour and slowly stir into mixture.  The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour.",
+        "Form the dough into a roll about a foot long and 2-3 inches in diameter.  Roll up in wax paper and put in the refrigerator for 1 hour.",
+        "Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks).",
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Cut your cookies and decorate or bake plain for 8-10 minutes.  Enjoy!"
+    ],
+    "ingredients": [
+        "2/3 cup butter",
+        "1 cup white sugar",
+        "1/4 cup milk",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon salt",
+        "1 teaspoon baking soda",
+        "4 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busia's Cutout Cookies",
+    "url": "http://allrecipes.com/recipe/9915/busias-cutout-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busias-polish-sausage.json b/serverless-fleets/data/input/inferencing/recipes/busias-polish-sausage.json
new file mode 100644
index 000000000..734474d76
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busias-polish-sausage.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.",
+        "Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.",
+        "Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage."
+    ],
+    "ingredients": [
+        "3 pounds pork shoulder, trimmed and cubed",
+        "1 clove garlic",
+        "1 tablespoon salt",
+        "ground black pepper to taste",
+        "sausage casings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busia's Polish Sausage",
+    "url": "http://allrecipes.com/recipe/48911/busias-polish-sausage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-day-barbeque-brisket.json b/serverless-fleets/data/input/inferencing/recipes/busy-day-barbeque-brisket.json
new file mode 100644
index 000000000..d9940bc92
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-day-barbeque-brisket.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.",
+        "Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender."
+    ],
+    "ingredients": [
+        "1 tablespoon dried thyme leaves",
+        "1 tablespoon paprika",
+        "2 teaspoons freshly ground black pepper",
+        "2 teaspoons salt",
+        "1 teaspoon onion powder",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon cayenne pepper",
+        "1/2 teaspoon ground cumin",
+        "3 pounds beef brisket, trimmed of fat",
+        "1/2 teaspoon liquid smoke flavoring",
+        "2 tablespoons Worcestershire sauce",
+        "1 1/2 cups barbeque sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Day Barbeque Brisket",
+    "url": "http://allrecipes.com/recipe/138023/busy-day-barbeque-brisket/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-day-chicken-and-rice.json b/serverless-fleets/data/input/inferencing/recipes/busy-day-chicken-and-rice.json
new file mode 100644
index 000000000..9c14b5b3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-day-chicken-and-rice.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.",
+        "Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. Cover with aluminum foil.",
+        "Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "3 (10.75 ounce) cans condensed cream of chicken soup",
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "2 cups white rice",
+        "2 cups hot water",
+        "2 cubes chicken bouillon",
+        "1 (1 ounce) package dry onion soup mix",
+        "6 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Day Chicken and Rice",
+    "url": "http://allrecipes.com/recipe/229986/busy-day-chicken-and-rice/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-day-chicken-rice-casserole.json b/serverless-fleets/data/input/inferencing/recipes/busy-day-chicken-rice-casserole.json
new file mode 100644
index 000000000..856de7cfd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-day-chicken-rice-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.",
+        "Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) can condensed cream of mushroom soup",
+        "1 (10.75 ounce) can condensed cream of celery soup",
+        "1 cup water",
+        "1 cup uncooked white rice",
+        "1 (4.5 ounce) can mushrooms, drained",
+        "1 pinch garlic powder",
+        "ground black pepper to taste",
+        "1 (1 ounce) package dry onion soup mix",
+        "8 skinless, boneless chicken breast halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Day Chicken Rice Casserole",
+    "url": "http://allrecipes.com/recipe/8937/busy-day-chicken-rice-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-day-chicken.json b/serverless-fleets/data/input/inferencing/recipes/busy-day-chicken.json
new file mode 100644
index 000000000..4b26f8704
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-day-chicken.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Put chicken, legs up, into slow cooker.  Pour sauce over and inside the chicken.  Cover.",
+        "Cook for 8 to 10 hours on low setting.  It is not a good idea to check it, as steam escapes and it takes quite awhile to reheat."
+    ],
+    "ingredients": [
+        "1 (4 pound) whole chicken",
+        "1 1/2 cups prepared barbecue sauce"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Day Chicken",
+    "url": "http://allrecipes.com/recipe/8496/busy-day-chicken/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-day-deer.json b/serverless-fleets/data/input/inferencing/recipes/busy-day-deer.json
new file mode 100644
index 000000000..3e1dc262b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-day-deer.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, diced",
+        "1/4 bell pepper, diced",
+        "2 (1/2 pound) venison steaks, cubed",
+        "1 (1 ounce) package dry onion and mushroom soup mix",
+        "3 1/2 cups water",
+        "2 tablespoons all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Day Deer",
+    "url": "http://allrecipes.com/recipe/157860/busy-day-deer/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-day-slow-cooker-chili.json b/serverless-fleets/data/input/inferencing/recipes/busy-day-slow-cooker-chili.json
new file mode 100644
index 000000000..6d0fb82b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-day-slow-cooker-chili.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to slow cooker.",
+        "Stir kidney beans, diced tomatoes, stewed tomatoes, green bell pepper, green chile peppers, chili powder, garlic, sea salt, and black pepper into the ground beef.",
+        "Cook on Low 5 1/2 to 7 1/2 hours. Stir corn into the chili and continue cooking 30 minutes more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1920&h=1005&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F1092856.jpg",
+    "ingredients": [
+        "1 pound ground beef",
+        "1 (15 ounce) can kidney beans, rinsed and drained",
+        "1 (14.5 ounce) can diced tomatoes",
+        "2 (14.5 ounce) cans Mexican-style stewed tomatoes",
+        "1  green bell pepper, chopped",
+        "1 (4 ounce) can diced green chile peppers",
+        "2 tablespoons chili powder",
+        "2 cloves garlic, minced",
+        "1 teaspoon sea salt",
+        "ground black pepper to taste",
+        "1 (8 ounce) can whole kernel corn (no salt added), drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Day Slow Cooker Chili",
+    "url": "http://allrecipes.com/recipe/233048/busy-day-slow-cooker-chili/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-day-slow-cooker-taco-soup.json b/serverless-fleets/data/input/inferencing/recipes/busy-day-slow-cooker-taco-soup.json
new file mode 100644
index 000000000..f6007a716
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-day-slow-cooker-taco-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.",
+        "Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.",
+        "Cook on Low for at least 3 hours."
+    ],
+    "ingredients": [
+        "1 pound ground beef",
+        "2 (14.5 ounce) cans whole peeled tomatoes",
+        "1 (15 ounce) can kidney beans, drained and rinsed",
+        "1 (15 ounce) can pinto beans, drained and rinsed",
+        "1 (14 ounce) can whole kernel corn",
+        "1 (1 ounce) package taco seasoning",
+        "1 (1 ounce) package buttermilk ranch dressing mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Day Slow Cooker Taco Soup",
+    "url": "http://allrecipes.com/recipe/242079/busy-day-slow-cooker-taco-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-day-syrup-cake.json b/serverless-fleets/data/input/inferencing/recipes/busy-day-syrup-cake.json
new file mode 100644
index 000000000..34ddfc8a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-day-syrup-cake.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.",
+        "In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla.  Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.",
+        "Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.",
+        "To make Easy Chocolate Frosting:  In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla."
+    ],
+    "ingredients": [
+        "1/2 cup shortening",
+        "1 1/2 cups cane syrup",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "2/3 cup milk",
+        "2 cups all-purpose flour",
+        "1/2 cup unsweetened cocoa",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup butter",
+        "1/4 cup unsweetened cocoa",
+        "3/8 cup milk",
+        "4 cups confectioners' sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Day Syrup Cake",
+    "url": "http://allrecipes.com/recipe/25976/busy-day-syrup-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-mom-peach-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/busy-mom-peach-cobbler.json
new file mode 100644
index 000000000..aaa974f54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-mom-peach-cobbler.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.",
+        "Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.",
+        "Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 (16 ounce) can sliced peaches in heavy syrup",
+        "2 tablespoons white sugar",
+        "1 cup self-rising flour",
+        "1 cup white sugar",
+        "1/4 teaspoon ground cinnamon, or to taste",
+        "1/8 teaspoon ground nutmeg, or to taste",
+        "1 cup 2% milk",
+        "2 tablespoons white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Mom Peach Cobbler",
+    "url": "http://allrecipes.com/recipe/174971/busy-mom-peach-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-moms-spaghetti-bolognese.json b/serverless-fleets/data/input/inferencing/recipes/busy-moms-spaghetti-bolognese.json
new file mode 100644
index 000000000..4d6d69ba9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-moms-spaghetti-bolognese.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Cook and stir ground beef in large pot over high heat until browned, about 5 minutes. Stir in tomato paste, water, carrot, onion soup mix, granulated garlic, oregano, basil, and thyme. Bring to a boil. Turn sauce down to a simmer and cook for 1 hour, stirring occasionally.",
+        "When sauce has finished cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook the pasta stirring occasionally, until cooked but is still firm to the bite, about 12 minutes. Drain.",
+        "Serve Bolognese sauce over hot spaghetti."
+    ],
+    "ingredients": [
+        "2 pounds lean ground beef",
+        "1 (6 ounce) can tomato paste",
+        "2 cups water",
+        "1 cup diced carrot",
+        "1 envelope beef and onion dry soup mix",
+        "1 teaspoon granulated garlic",
+        "1 teaspoon dried oregano",
+        "1 teaspoon dried basil",
+        "1 teaspoon ground thyme",
+        "1 (16 ounce) package uncooked spaghetti"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Mom's Spaghetti Bolognese",
+    "url": "http://allrecipes.com/recipe/217380/busy-moms-spaghetti-bolognese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/busy-night-turkey-taco-soup-with-avoc.json b/serverless-fleets/data/input/inferencing/recipes/busy-night-turkey-taco-soup-with-avoc.json
new file mode 100644
index 000000000..3f3492793
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/busy-night-turkey-taco-soup-with-avoc.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large pot over medium heat, combine corn, chili beans, broth and salsa.  Bring to a boil, then reduce heat and stir in cooked turkey.  Season with salt and pepper.  Cover, and cook 5 to 10 minutes more, until heated through.  Stir in cilantro.",
+        "In a bowl, stir together sour cream and guacamole until smooth.",
+        "Ladle soup into bowls and top with guacamole mixture."
+    ],
+    "ingredients": [
+        "1 (11 ounce) can Mexican-style corn",
+        "1 (16 ounce) can chili beans, undrained",
+        "2 (14.5 ounce) cans chicken broth",
+        "1 (16 ounce) jar chunky salsa",
+        "2 1/2 cups cooked, chopped turkey meat",
+        "salt and pepper to taste",
+        "1/4 cup chopped fresh cilantro",
+        "1/2 cup low-fat sour cream",
+        "2 tablespoons guacamole"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Busy Night Turkey Taco Soup with Avocado Cream",
+    "url": "http://allrecipes.com/recipe/25698/busy-night-turkey-taco-soup-with-avoc/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/but-why-is-the-rum-gone-grilled-sh.json b/serverless-fleets/data/input/inferencing/recipes/but-why-is-the-rum-gone-grilled-sh.json
new file mode 100644
index 000000000..24a1e9b3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/but-why-is-the-rum-gone-grilled-sh.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.",
+        "Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.",
+        "Preheat an outdoor grill for medium-high heat and lightly oil the grate.",
+        "Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.",
+        "Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve."
+    ],
+    "ingredients": [
+        "1/4 cup chopped fresh mint leaves",
+        "1/3 cup white sugar",
+        "1 shallot, minced",
+        "1/3 cup white rum",
+        "1/4 cup fresh lime juice",
+        "1 teaspoon freshly grated lime zest, or more to taste",
+        "1 teaspoon salt",
+        "ground black pepper to taste",
+        "1 1/2 pounds peeled and deveined medium shrimp, tail-on",
+        "2 tablespoons fresh lime juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "'But Why Is The Rum Gone?' Grilled Shrimp",
+    "url": "http://allrecipes.com/recipe/222769/but-why-is-the-rum-gone-grilled-sh/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butchers-salad-with-sauce-ravigote-358552.json b/serverless-fleets/data/input/inferencing/recipes/butchers-salad-with-sauce-ravigote-358552.json
new file mode 100644
index 000000000..e12d14af3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butchers-salad-with-sauce-ravigote-358552.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Arrange beef shank and ribs in bottom of very large pot. Top with leeks, celery, and carrot. Scatter spices, herbs, and garlic over. Pour in 12 cups cold water (or more if needed just to cover). Sprinkle lightly with salt. Bring to gentle boil over medium-high heat. Reduce heat to medium-low. Simmer uncovered until meat is very tender, adjusting heat as necessary to maintain simmer and avoid boiling, 2 3/4 to 3 hours. Season broth with additional salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour at room temperature. Chill uncovered until cold, then cover and keep chilled. Spoon off any fat and return to simmer to rewarm before serving.",
+        "Steam potatoes until tender, 18 to 20 minutes; transfer to large bowl. Steam carrots until tender, 8 to 10 minutes; add to bowl with potatoes. Reserve steamer. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Resteam potatoes and carrots until heated through, about 8 minutes.",
+        "Using tongs, transfer meat to work surface. Slice meats thickly or cut into pieces. Arrange warm meats on large platter. Arrange steamed vegetables alongside. Serve with Sauce Ravigote ."
+    ],
+    "ingredients": [
+        "4 pounds cross-cut beef shank pieces with bone (each about 2 inches thick)",
+        "1 to 1 1/4 pounds beef short ribs",
+        "2 large leeks, white and pale green parts only, split lengthwise",
+        "2 large celery stalks, halved",
+        "1 large carrot, peeled",
+        "12 whole black peppercorns",
+        "8 whole allspice berries",
+        "6 large fresh thyme sprigs",
+        "5 large fresh Italian parsley sprigs",
+        "1 Turkish bay leaf",
+        "3 garlic cloves, peeled",
+        "12 cups (or more) cold water",
+        "3 pounds medium Yukon Gold potatoes, peeled, quartered",
+        "8 large carrots, peeled, cut into 2-inch pieces",
+        "Sauce Ravigote"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Potato",
+        "Steam",
+        "High Fiber",
+        "Father's Day",
+        "Dinner",
+        "Lunch",
+        "Beef Shank",
+        "Leek",
+        "Carrot",
+        "Simmer",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Butcher's Salad with Sauce Ravigote",
+    "url": "http://www.epicurious.com/recipes/food/views/butchers-salad-with-sauce-ravigote-358552"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butchs-strawberry-avocado-salsa.json b/serverless-fleets/data/input/inferencing/recipes/butchs-strawberry-avocado-salsa.json
new file mode 100644
index 000000000..08a1391db
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butchs-strawberry-avocado-salsa.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a serving bowl, lightly mix together the strawberries, avocado, red onion, jalapeno pepper, cilantro, lime juice, and black pepper. Serve immediately."
+    ],
+    "ingredients": [
+        "1 cup hulled strawberries, coarsely chopped",
+        "1 avocado - peeled, pitted, and coarsely chopped",
+        "1/4 cup chopped red onion",
+        "1/2 jalapeno pepper, seeded and finely chopped - or to taste",
+        "2 tablespoons chopped fresh cilantro",
+        "2 tablespoons fresh lime juice",
+        "1 pinch freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butch's Strawberry Avocado Salsa",
+    "url": "http://allrecipes.com/recipe/217916/butchs-strawberry-avocado-salsa/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butt-stompin-barbeque-sauce.json b/serverless-fleets/data/input/inferencing/recipes/butt-stompin-barbeque-sauce.json
new file mode 100644
index 000000000..db988f431
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butt-stompin-barbeque-sauce.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Melt butter in a large saucepan over medium heat. Add onions, and saute until they are transparent. Stir in the garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice. Season with Worcestershire sauce, dry mustard, pepper, hot pepper sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.",
+        "Stir in the bourbon, and simmer for an additional 10 minutes. Store in the refrigerator."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 small onion, minced",
+        "1 clove garlic, minced",
+        "3 tablespoons red wine vinegar",
+        "1 cup chili sauce",
+        "1 cup pineapple juice",
+        "1/2 cup crushed pineapple",
+        "1/4 cup brown sugar",
+        "2 tablespoons lemon juice",
+        "2 tablespoons Worcestershire sauce",
+        "2 teaspoons dry mustard",
+        "1 pinch pepper",
+        "2 tablespoons hot pepper sauce",
+        "1 habanero pepper, seeded and chopped",
+        "1/2 cup bourbon whiskey"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butt Stompin' Barbeque Sauce",
+    "url": "http://allrecipes.com/recipe/37075/butt-stompin-barbeque-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-almond-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butter-almond-cookies.json
new file mode 100644
index 000000000..79e256fbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-almond-cookies.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Cream the butter until light and fluffy. Add the well beaten egg, almonds, sugar, brandy, spices and flour. Mix until mixture is well combined.",
+        "On a lightly floured surface roll the mixture to 1/4 inch thick and cut with round cookie cutters dipped in flour. Place cookies onto a parchment lined baking sheet.",
+        "Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes until lightly browned."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 egg",
+        "1/3 cup finely chopped blanched almonds",
+        "1/2 cup white sugar",
+        "1/2 tablespoon ground cinnamon",
+        "1/2 tablespoon ground cloves",
+        "1/2 tablespoon ground nutmeg",
+        "1/2 tablespoon lemon zest",
+        "2 tablespoons brandy",
+        "2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Almond Cookies",
+    "url": "http://allrecipes.com/recipe/11226/butter-almond-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-balls-i.json b/serverless-fleets/data/input/inferencing/recipes/butter-balls-i.json
new file mode 100644
index 000000000..6298c8821
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-balls-i.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F and grease cookie sheets.",
+        "Cream butter.",
+        "Add eggs, sugar and vanilla.  Mix well.",
+        "Add sifted dry ingredients.  Stir until well blended.",
+        "Cut dough into pieces about 2 inches by 2 inches.   Dip in white sugar.  Roll dough into palm of hand until round.  Dip in brown sugar and place on greased cookie sheet about 2 inches apart.",
+        "Bake at 400 degrees F for about 10 minutes or until light brown."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "1 cup packed brown sugar",
+        "3/4 teaspoon baking powder",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Balls I",
+    "url": "http://allrecipes.com/recipe/9588/butter-balls-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-balls-ii.json b/serverless-fleets/data/input/inferencing/recipes/butter-balls-ii.json
new file mode 100644
index 000000000..1fc802737
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-balls-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.",
+        "Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 cup white sugar",
+        "2 cups all-purpose flour",
+        "1 cup chopped pecans",
+        "1/3 cup confectioners' sugar for decoration"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Balls II",
+    "url": "http://allrecipes.com/recipe/10930/butter-balls-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-baste-51103220.json b/serverless-fleets/data/input/inferencing/recipes/butter-baste-51103220.json
new file mode 100644
index 000000000..3309c8811
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-baste-51103220.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine all the ingredients in a medium saucepan and heat over medium heat until the butter melts, then bring just to a simmer and simmer gently for 2 to 4 minutes. Let stand for at least 1 hour to bring out the flavors.",
+        "Reheat over low heat to melt the butter before using."
+    ],
+    "ingredients": [
+        "1/2 pound (2 sticks) unsalted butter; cut into chunks",
+        "5 garlic cloves, crushed and peeled",
+        "1/2 teaspoon red pepper flakes",
+        "1 tablespoon fresh thyme leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Garlic",
+        "Herb",
+        "Backyard BBQ",
+        "Thyme",
+        "Butter"
+    ],
+    "title": "Butter Baste",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-baste-51103220"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-basted-halibut-steaks-with-capers-51210050.json b/serverless-fleets/data/input/inferencing/recipes/butter-basted-halibut-steaks-with-capers-51210050.json
new file mode 100644
index 000000000..303f92a4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-basted-halibut-steaks-with-capers-51210050.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6\u20138 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.",
+        "Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.",
+        "Divide halibut among plates and spoon butter sauce over."
+    ],
+    "ingredients": [
+        "2 14\u201316-ounce bone-in halibut steaks (1\"\u20131 1/4\" thick)",
+        "Kosher salt, coarsely ground pepper",
+        "2 tablespoons vegetable oil",
+        "1/4 cup (1/2 stick) unsalted butter",
+        "4 sprigs thyme",
+        "2 garlic cloves, peeled, crushed",
+        "3 tablespoons drained capers"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Fish",
+        "Saut\u00e9",
+        "Quick & Easy",
+        "Dinner",
+        "Seafood",
+        "Halibut",
+        "Capers",
+        "Butter",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butter-Basted Halibut Steaks with Capers",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-basted-halibut-steaks-with-capers-51210050"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-basted-salmon-with-hazelnut-relish-51236430.json b/serverless-fleets/data/input/inferencing/recipes/butter-basted-salmon-with-hazelnut-relish-51236430.json
new file mode 100644
index 000000000..e58ab42ba
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-basted-salmon-with-hazelnut-relish-51236430.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.",
+        "Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.",
+        "Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.",
+        "Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.",
+        "Do ahead: Relish can be made 6 hours ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1/2 cup blanched hazelnuts",
+        "1 garlic clove, chopped",
+        "1 cup (packed) fresh cilantro leaves with tender stems",
+        "1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems",
+        "1 tablespoon capers",
+        "1 teaspoon finely grated lemon zest",
+        "1/2 cup olive oil",
+        "Kosher salt",
+        "1 tablespoon vegetable oil",
+        "4 6-ounce pieces skin-on salmon fillets",
+        "2 tablespoons unsalted butter, cut into pieces",
+        "2 heads Little Gem or other small lettuce, leaves separated"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dinner",
+        "Lunch",
+        "Salmon",
+        "Spring",
+        "Summer",
+        "Healthy",
+        "Hazelnut",
+        "Cilantro"
+    ],
+    "title": "Butter-Basted Salmon with Hazelnut Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-basted-salmon-with-hazelnut-relish-51236430"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-bean-burgers.json b/serverless-fleets/data/input/inferencing/recipes/butter-bean-burgers.json
new file mode 100644
index 000000000..081490990
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-bean-burgers.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.",
+        "Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can butter beans, drained",
+        "1 small onion, chopped",
+        "1 tablespoon finely chopped jalapeno pepper",
+        "6 saltine crackers, crushed",
+        "1 egg, beaten",
+        "1/2 cup shredded Cheddar cheese",
+        "1/4 teaspoon garlic powder",
+        "salt and pepper to taste",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Bean Burgers",
+    "url": "http://allrecipes.com/recipe/21643/butter-bean-burgers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-bean-custard-pie.json b/serverless-fleets/data/input/inferencing/recipes/butter-bean-custard-pie.json
new file mode 100644
index 000000000..76d243b84
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-bean-custard-pie.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Soak the beans in the water overnight. The next morning, take the hull off beans. Place beans in a saucepan and add water to cover. Do not add seasoning. Bring to a boil, reduce heat, cover, and cook until beans are very tender, about 1 hour. Drain; when they have cooled slightly, mash beans.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Combine sugar, flour, butter, vanilla, eggs, and salt. Mix well. Stir in mashed beans; add cloves, nutmeg, cinnamon, and cream.",
+        "Pour into a pie shell. Bake until a knife inserted near the center of the pie comes out clean, 30 to 45 minutes. Allow to cool completely before serving. Store pie in refrigerator."
+    ],
+    "ingredients": [
+        "1 cup butter beans",
+        "3 cups water",
+        "2 cups white sugar",
+        "1 tablespoon all-purpose flour",
+        "1/4 cup butter, melted and cooled",
+        "1 tablespoon vanilla extract",
+        "1 pinch salt",
+        "2 eggs, lightly beaten",
+        "1/4 teaspoon ground cloves",
+        "1/4 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon half-and-half cream",
+        "1 recipe pastry for a 9 inch single crust pie"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Bean Custard Pie",
+    "url": "http://allrecipes.com/recipe/12233/butter-bean-custard-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-bean-soup.json b/serverless-fleets/data/input/inferencing/recipes/butter-bean-soup.json
new file mode 100644
index 000000000..ecfe209ea
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-bean-soup.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through."
+    ],
+    "ingredients": [
+        "4 medium red potatoes, diced with peel",
+        "1/2 onion, chopped",
+        "1 (10.75 ounce) can  condensed cream of celery soup",
+        "1 cup cubed cooked ham",
+        "1 (15.5 ounce) can butter beans, drained",
+        "1/4 teaspoon ground cumin, or to taste",
+        "1/4 teaspoon ground coriander, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Bean Soup",
+    "url": "http://allrecipes.com/recipe/92383/butter-bean-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-beans-and-peas.json b/serverless-fleets/data/input/inferencing/recipes/butter-beans-and-peas.json
new file mode 100644
index 000000000..d37f3885a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-beans-and-peas.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to heat.",
+        "Pour water into the skillet; add lima beans, black-eyed peas, and okra. Bring the mixture to a simmer, reduce heat to low, and cook for 2 hours."
+    ],
+    "ingredients": [
+        "6 slices bacon",
+        "3 cups water",
+        "1 (16 ounce) package frozen butter beans",
+        "1 (16 ounce) package frozen black-eyed peas",
+        "8 ounces frozen okra"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Beans and Peas",
+    "url": "http://allrecipes.com/recipe/235200/butter-beans-and-peas/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-beans-with-butter-mint-and-lime-51238420.json b/serverless-fleets/data/input/inferencing/recipes/butter-beans-with-butter-mint-and-lime-51238420.json
new file mode 100644
index 000000000..0e2aba9f1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-beans-with-butter-mint-and-lime-51238420.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.",
+        "Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately."
+    ],
+    "ingredients": [
+        "Kosher salt",
+        "6 cups fresh shelled butter beans or frozen baby lima beans",
+        "3 tablespoons unsalted butter, cut into small pieces",
+        "Juice of 2 large limes",
+        "1 cup loosely packed mint leaves, chopped",
+        "Freshly ground black pepper",
+        "1 teaspoon grated lime zest, for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bean",
+        "Vegetable",
+        "Side",
+        "Mint",
+        "Lima Bean",
+        "Summer",
+        "Lime Juice",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butter Beans with Butter, Mint, and Lime",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-beans-with-butter-mint-and-lime-51238420"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-beef.json b/serverless-fleets/data/input/inferencing/recipes/butter-beef.json
new file mode 100644
index 000000000..93a7c13e0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-beef.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=640&h=335&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F163132.jpg",
+    "ingredients": [
+        "3 pounds cubed beef stew meat",
+        "\u00bd cup butter",
+        "1 (1 ounce) envelope dry onion soup mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Beef",
+    "url": "http://allrecipes.com/recipe/73910/butter-beef/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-biscuit-peach-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/butter-biscuit-peach-cobbler.json
new file mode 100644
index 000000000..f671d3332
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-biscuit-peach-cobbler.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.",
+        "Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.",
+        "Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.",
+        "Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving."
+    ],
+    "ingredients": [
+        "2 (29 ounce) cans peaches",
+        "3/4 cup white sugar",
+        "1/2 cup brown sugar",
+        "1/2 cup unsalted butter",
+        "1 tablespoon cornstarch",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon nutmeg",
+        "1 pinch salt",
+        "1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!\u00ae)",
+        "1 pinch ground cinnamon",
+        "1 pinch white sugar",
+        "1 pinch ground nutmeg",
+        "1 pastry for a 9-inch pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Biscuit Peach Cobbler",
+    "url": "http://allrecipes.com/recipe/234306/butter-biscuit-peach-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-braised-root-vegetables-and-green-beans-101155.json b/serverless-fleets/data/input/inferencing/recipes/butter-braised-root-vegetables-and-green-beans-101155.json
new file mode 100644
index 000000000..151d249d8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-braised-root-vegetables-and-green-beans-101155.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "With a sharp knife peel celery root and cut into 1-inch pieces. Diagonally cut carrots into 1-inch-thick pieces. Quarter shallots lengthwise. In a 2-quart heavy saucepan melt butter over moderately low heat. Add celery root, carrots, shallots, salt, and pepper to taste, stirring to coat vegetables with butter, and cook, covered, stirring occasionally, 20 minutes. While root vegetables are cooking, trim beans. Stir beans into root vegetables and cook, covered, stirring once or twice, until all vegetables are tender, about 10 minutes."
+    ],
+    "ingredients": [
+        "a 1-pound celery root (sometimes called celeriac)",
+        "2 large carrots",
+        "4 large shallots",
+        "1 1/2 tablespoons unsalted butter",
+        "3/4 teaspoon salt",
+        "1/4 pound green beans"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Braise",
+        "Christmas",
+        "Thanksgiving",
+        "Vegetarian",
+        "Quick & Easy",
+        "Green Bean",
+        "Christmas Eve",
+        "Butter",
+        "Gourmet"
+    ],
+    "title": "Butter-Braised Root Vegetables and Green Beans",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-braised-root-vegetables-and-green-beans-101155"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-brickle-cake.json b/serverless-fleets/data/input/inferencing/recipes/butter-brickle-cake.json
new file mode 100644
index 000000000..0c3d6652c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-brickle-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.",
+        "Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.",
+        "To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and  1-1/2 teaspoons vanilla extract. Beat at medium speed  for three minutes. Then pour icing over cake and allow icing to set. Enjoy!"
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/3 cups white sugar",
+        "1 tablespoon baking powder",
+        "1 teaspoon salt",
+        "1 cup milk",
+        "1/2 cup butter flavored shortening",
+        "1 1/2 teaspoons vanilla extract",
+        "3 egg whites, beaten",
+        "1/4 cup butter",
+        "2 cups confectioners' sugar",
+        "2 tablespoons evaporated milk",
+        "2 tablespoons hot water",
+        "1 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Brickle Cake",
+    "url": "http://allrecipes.com/recipe/7511/butter-brickle-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-brickle-frozen-delight.json b/serverless-fleets/data/input/inferencing/recipes/butter-brickle-frozen-delight.json
new file mode 100644
index 000000000..a75c518d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-brickle-frozen-delight.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed.  Press into bottom of a 9 inch springform pan.",
+        "Bake 6 minutes, until set.  Cool completely.",
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed.  Lightly pat onto a baking sheet.",
+        "Bake 10 to 15 minutes, until light brown.  Crumble while still hot.  Cool completely.",
+        "In large mixing bowl, beat cream cheese until smooth.  Beat in condensed milk until well blended.  Fold in whipped topping.",
+        "Spread half of the cheese mixture over the crust in the springform pan.  Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that.  Repeat layers.  Freeze until firm, remove pan sides and serve cold."
+    ],
+    "ingredients": [
+        "1 1/4 cups graham cracker crumbs",
+        "1/3 cup butter, melted",
+        "1/4 cup white sugar",
+        "1 cup all-purpose flour",
+        "3/4 cup quick cooking oats",
+        "1/4 cup brown sugar",
+        "1/2 cup butter, melted",
+        "3/4 cup chopped pecans",
+        "1 (8 ounce) package cream cheese",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (12 ounce) container frozen whipped topping, thawed",
+        "1 (12 ounce) jar caramel topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Brickle Frozen Delight",
+    "url": "http://allrecipes.com/recipe/20465/butter-brickle-frozen-delight/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-brickle.json b/serverless-fleets/data/input/inferencing/recipes/butter-brickle.json
new file mode 100644
index 000000000..b6332de43
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-brickle.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and set aside.",
+        "Place the crushed crackers in a bowl, pour the melted butter over them, and stir gently to coat the cracker pieces with butter. Spread the crackers out on the foil-lined baking sheet, and bake for about 10 minutes, until the crackers have started to brown.",
+        "Remove the sheet from the oven, and sprinkle the chocolate chips in an even layer over the hot crackers. Let the chips melt for about 1 minute, then spread the chocolate evenly over the crackers with a spatula. Sprinkle the walnuts on top.",
+        "Let the candy cool and harden for about 30 minutes, until the chocolate is set. Break the candy into pieces to serve."
+    ],
+    "ingredients": [
+        "1/4 (16 ounce) package saltine crackers, crushed",
+        "1 cup butter, melted",
+        "1 (16 ounce) package chocolate chips",
+        "1 cup walnuts, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Brickle",
+    "url": "http://allrecipes.com/recipe/140305/butter-brickle/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-burger-with-beer-cheese-sauce-and-bacon.json b/serverless-fleets/data/input/inferencing/recipes/butter-burger-with-beer-cheese-sauce-and-bacon.json
new file mode 100644
index 000000000..2efc8b77a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-burger-with-beer-cheese-sauce-and-bacon.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "For the burger: Preheat the oven to 350 degrees F.",
+        "Place the bacon on a rimmed baking sheet and bake until golden brown but not completely crisp, 15 to 20 minutes. Keep warm for the burgers.",
+        "For the beer cheese sauce: Meanwhile, melt the butter in a heavy-bottom saucepan over medium heat. Add the onions and cook until soft, 2 to 3 minutes. Add the flour and cook, stirring, until the roux starts to brown, about 2 minutes. Whisk in the beer until smooth.",
+        "Reduce the heat and cook until the beer begins to reduce and the alcohol is cooked out, 4 to 5 minutes. Add the cream and garlic and continue to cook, stirring continuously, until the sauce thickens, about 10 minutes. Remove from the heat and season with 1/2 teaspoon salt and some pepper; gradually whisk in the cheeses until melted completely. Keep warm. Note: This recipe makes about 4 cups of cheese sauce, more than needed for the burgers. Refrigerate the extra for up to 3 days.",
+        "To make the burgers, cut the butter into four 1/2-inch thick pieces and set aside, taking care to keep them cold. In a medium bowl, gently fold the ground beef with 1 to 2 teaspoons salt and some pepper to season, and divide into four equal portions. Form each portion of meat into a ball and press your thumb into the center. Place a cold slice of butter into each indent and cover over with some meat, pressing each ball into a patty so the butter is in the center. Hold the patties on a plate for cooking.",
+        "Heat a grill pan over medium high heat, and brush with oil. When the pan is hot, add the patties, spacing them evenly. Cook on one side until browned, about 5 minutes, and then flip the patties and cook to desired doneness, adding the cheese slices in the last 2 minutes.",
+        "Butter both sides of the pretzel buns and place on the grill pan, cut-side down. Grill until golden brown and toasted. Place the buns onto plates, and place the patties onto the toasted buns. Top each burger with 2 bacon slices and 1/4 cup beer cheese sauce. Serve immediately."
+    ],
+    "ingredients": [
+        "8 slices bacon",
+        "4 tablespoons unsalted butter, plus additional for toasting buns",
+        "2 pounds ground chuck",
+        "Kosher salt and freshly ground pepper",
+        "2 tablespoons vegetable oil",
+        "4 thick slices Cheddar or American cheese",
+        "4 pretzel buns",
+        "4 tablespoons unsalted butter",
+        "1 small onion, finely chopped",
+        "4 tablespoons all-purpose flour",
+        "2 cups light beer, such as lager",
+        "1 1/2 cups heavy cream",
+        "1 clove garlic, grated",
+        "Kosher salt and freshly ground black pepper",
+        "6 ounces grated sharp Cheddar",
+        "6 ounces grated Swiss cheese"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Beef",
+        "Burger",
+        "Meat",
+        "Cheeseburger",
+        "Beer",
+        "Cheese",
+        "Bacon Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Butter Burger with Beer Cheese Sauce and Bacon",
+    "url": "http://www.foodnetwork.com/recipes/trisha-yearwood/butter-burger-with-beer-cheese-sauce-and-bacon"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cake-241730.json b/serverless-fleets/data/input/inferencing/recipes/butter-cake-241730.json
new file mode 100644
index 000000000..43229eadb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cake-241730.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F with rack in middle. Butter a 9-inch round cake pan, then line bottom with a round of parchment paper and butter parchment. Lightly dust with flour.",
+        "Whisk together flour (1 3/4 cups), baking powder, and salt.",
+        "Beat together butter and sugar with an electric mixer until pale and fluffy, about 5 minutes. Add whole egg, yolk, zest, and vanilla and beat 1 minute. At low speed, mix in flour mixture and milk alternately in batches.",
+        "Spread batter in cake pan and bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool cake in pan 10 minutes, then turn out onto a rack."
+    ],
+    "ingredients": [
+        "1 3/4 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "Scant 1/2 teaspoon salt",
+        "1 1/2 sticks unsalted butter, softened",
+        "1 cup sugar",
+        "1 whole large egg plus 1 large egg yolk",
+        "1 1/2 teaspoons grated orange zest",
+        "1 1/2 teaspoons pure vanilla extract",
+        "3/4 cup whole milk",
+        "Garnish: Confectioners sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Orange",
+        "Vanilla",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butter Cake",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-cake-241730"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cake.json b/serverless-fleets/data/input/inferencing/recipes/butter-cake.json
new file mode 100644
index 000000000..245bd82d7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.",
+        "Sift together the flour, salt, and baking powder.",
+        "Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.",
+        "Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "2 teaspoons baking powder",
+        "1/2 cup butter, room temperature",
+        "1 cup white sugar",
+        "2 eggs, room temperature",
+        "1 teaspoon vanilla extract",
+        "3/4 cup milk, room temperature"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cake",
+    "url": "http://allrecipes.com/recipe/7460/butter-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-chickpea-curry.json b/serverless-fleets/data/input/inferencing/recipes/butter-chickpea-curry.json
new file mode 100644
index 000000000..fc830d921
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-chickpea-curry.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.",
+        "Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes."
+    ],
+    "ingredients": [
+        "4 medium potatoes, cubed",
+        "2 tablespoons canola oil",
+        "1 medium yellow onion, diced",
+        "1 teaspoon minced garlic",
+        "2 teaspoons curry powder",
+        "2 teaspoons garam masala",
+        "1 teaspoon ground ginger",
+        "1 teaspoon cumin",
+        "1 teaspoon salt",
+        "1 (10.75 ounce) can condensed tomato soup",
+        "1/2 cup cream or milk",
+        "1 (12 ounce) can chickpeas, rinsed and drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Chickpea Curry",
+    "url": "http://allrecipes.com/recipe/90105/butter-chickpea-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cookie-crust.json b/serverless-fleets/data/input/inferencing/recipes/butter-cookie-crust.json
new file mode 100644
index 000000000..5086a98b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cookie-crust.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.",
+        "Bake in the preheated oven for 7 minutes. Cool."
+    ],
+    "ingredients": [
+        "1 1/2 cups finely crumbled vanilla wafers",
+        "1/4 cup white sugar",
+        "6 tablespoons butter, melted",
+        "1/2 teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cookie Crust",
+    "url": "http://allrecipes.com/recipe/12691/butter-cookie-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-i.json
new file mode 100644
index 000000000..ac421d2e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-i.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter over low heat. Remove from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a time until well blended. Slowly mix in the remaining 2 cups of flour.",
+        "Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters and place 1 1/2 inches apart on cookie sheets.",
+        "Bake in preheated oven until cookies are light brown at the edges, 12 to 15 minutes (depending on their size)."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "4 cups all-purpose flour",
+        "2 cups white sugar",
+        "3 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cookies I",
+    "url": "http://allrecipes.com/recipe/9654/butter-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-ii.json
new file mode 100644
index 000000000..1fbc38228
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-ii.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.",
+        "Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1 cup white sugar",
+        "1 egg",
+        "2 2/3 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cookies II",
+    "url": "http://allrecipes.com/recipe/10011/butter-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cookies-iii.json b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-iii.json
new file mode 100644
index 000000000..288239c09
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-iii.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter or margarine over low heat.  Remove from heat and add 4 cups of flour and the sugar.  Beat eggs in one at a time until it is all blended.  Slowly add in the remaining 4 cups of flour.",
+        "Roll out the dough on a floured area to a thickness of about an 1/4 of an inch.  Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.",
+        "Bake for 12 to 15 minutes until brown on the edges."
+    ],
+    "ingredients": [
+        "2 cups butter",
+        "8 cups all-purpose flour",
+        "2 cups white sugar",
+        "6 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cookies III",
+    "url": "http://allrecipes.com/recipe/10359/butter-cookies-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cookies-iv.json b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-iv.json
new file mode 100644
index 000000000..d033b1348
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-iv.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Sift the flour,  baking powder, salt and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, cream and vanilla extract. Blend thoroughly (this usually works best with your hands).",
+        "Form dough into a flattened ball, wrap and refrigerate for at least 24 hours. This mixture can keep for several days.",
+        "Preheat oven to 400 degrees F (205 degrees C).",
+        "Roll dough out on a floured board to about 1/4 to 1/8 inch thick. Cut out shapes with a cookie cutter and decorate with different types of sprinkles.",
+        "Bake at 400 degrees F (205 degrees C) for 5 to 8 minutes."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "1 cup white sugar",
+        "1 cup butter",
+        "1 egg",
+        "3 tablespoons cream",
+        "1 teaspoon vanilla extract",
+        "2 1/4 ounces colored candy sprinkles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cookies IV",
+    "url": "http://allrecipes.com/recipe/11207/butter-cookies-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cookies-v.json b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-v.json
new file mode 100644
index 000000000..2b92bc5bb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cookies-v.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.",
+        "Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.",
+        "Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "2 cups butter, softened",
+        "1 1/2 cups white sugar",
+        "4 egg yolks",
+        "1 1/2 teaspoons vanilla extract",
+        "4 1/2 cups all-purpose flour",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cookies V",
+    "url": "http://allrecipes.com/recipe/25017/butter-cookies-v/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cream-easter-egg-candies.json b/serverless-fleets/data/input/inferencing/recipes/butter-cream-easter-egg-candies.json
new file mode 100644
index 000000000..4a5f946bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cream-easter-egg-candies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.",
+        "Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.",
+        "Line a baking sheet with waxed paper.",
+        "Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.",
+        "Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 teaspoon vanilla extract",
+        "2 (16 ounce) packages confectioners' sugar",
+        "1 (12 ounce) bag semisweet chocolate chips",
+        "2 tablespoons pastel multi-colored candy sprinkles, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cream Easter Egg Candies",
+    "url": "http://allrecipes.com/recipe/237096/butter-cream-easter-egg-candies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cream-frosting-i.json b/serverless-fleets/data/input/inferencing/recipes/butter-cream-frosting-i.json
new file mode 100644
index 000000000..af821859a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cream-frosting-i.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cream butter until soft.  Add salt and part of sugar gradually, blending after each addition.  Then add egg yolks and vanilla; blend well.  Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth.  Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.",
+        "Note:  If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/8 teaspoon salt",
+        "4 cups confectioners' sugar",
+        "2 egg yolk, beaten",
+        "1 teaspoon vanilla extract",
+        "2 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cream Frosting I",
+    "url": "http://allrecipes.com/recipe/7638/butter-cream-frosting-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cream-frosting-ii.json b/serverless-fleets/data/input/inferencing/recipes/butter-cream-frosting-ii.json
new file mode 100644
index 000000000..2f5cebb46
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cream-frosting-ii.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners' sugar and milk. Beat well."
+    ],
+    "ingredients": [
+        "1/2 cup margarine",
+        "1/2 cup shortening",
+        "1/8 teaspoon salt",
+        "1 1/2 teaspoons vanilla extract",
+        "5 cups confectioners' sugar",
+        "1/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cream Frosting II",
+    "url": "http://allrecipes.com/recipe/17335/butter-cream-frosting-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-cream-punch.json b/serverless-fleets/data/input/inferencing/recipes/butter-cream-punch.json
new file mode 100644
index 000000000..25602912d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-cream-punch.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Blend vanilla ice cream, milk, Irish cream liqueur, coffee-flavored liqueur, and amaretto liqueur in a blender until smooth; pour into a punch bowl and top with whipped cream."
+    ],
+    "ingredients": [
+        "4 cups vanilla ice cream",
+        "2 cups milk",
+        "2 fluid ounces Irish cream liqueur",
+        "2 fluid ounces coffee-flavored liqueur (such as Kahlua\u00ae)",
+        "2 fluid ounces amaretto liqueur",
+        "1/2 cup whipped cream, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Cream Punch",
+    "url": "http://allrecipes.com/recipe/244924/butter-cream-punch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-crescents.json b/serverless-fleets/data/input/inferencing/recipes/butter-crescents.json
new file mode 100644
index 000000000..f2d437310
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-crescents.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.",
+        "In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.",
+        "Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.",
+        "Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point.  Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).",
+        "Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2239&h=1172&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2444086.jpg",
+    "ingredients": [
+        "\u00bd cup milk",
+        "\u00bd cup butter, softened",
+        "\u2153 cup white sugar",
+        "\u00bd teaspoon salt",
+        "1 (.25 ounce) package active dry yeast",
+        "\u00bd cup warm water (110 degrees F/45 degrees C)",
+        "1  egg",
+        "3\u2009\u00bd cups all-purpose flour",
+        "1  egg, beaten"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Crescents",
+    "url": "http://allrecipes.com/recipe/18114/butter-crescents/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-crisps.json b/serverless-fleets/data/input/inferencing/recipes/butter-crisps.json
new file mode 100644
index 000000000..979864dda
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-crisps.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Cream together the butter and cream cheese.  Gradually add sugar and egg continue beating until blended.",
+        "Add flour and baking powder gradually to butter/cream cheese mix.  Chill dough 1-2 hours.",
+        "Roll out on floured board and cut in desired shapes.  Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C).  Frost with desired frosting."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 (8 ounce) package cream cheese",
+        "1 cup white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1/2 teaspoon baking powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Crisps",
+    "url": "http://allrecipes.com/recipe/10429/butter-crisps/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-dips.json b/serverless-fleets/data/input/inferencing/recipes/butter-dips.json
new file mode 100644
index 000000000..3a98060cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-dips.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix sugar and cinnamon together in a bowl. Dip biscuit halves in butter and roll in cinnamon-sugar. Arrange coated biscuits on a baking sheet.",
+        "Bake in the preheated oven until golden brown, 12 to 14 minutes."
+    ],
+    "ingredients": [
+        "2 teaspoons white sugar, or to taste",
+        "1 teaspoon ground cinnamon, or to taste",
+        "1 (8 count) can refrigerated biscuit dough, separated and halved",
+        "1/4 cup butter, melted, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Dips",
+    "url": "http://allrecipes.com/recipe/244953/butter-dips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-finger-bars.json b/serverless-fleets/data/input/inferencing/recipes/butter-finger-bars.json
new file mode 100644
index 000000000..455c60037
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-finger-bars.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate  chips. Press the mixture into a 9x9 inch pan.",
+        "Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2288&h=1198&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6333807.jpg",
+    "ingredients": [
+        "1 cup brown sugar",
+        "\u00bd cup white sugar",
+        "1 cup margarine, melted",
+        "4 cups rolled oats",
+        "2 cups semisweet chocolate chips",
+        "\u00be cup peanut butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Finger Bars",
+    "url": "http://allrecipes.com/recipe/25790/butter-finger-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-flaky-pie-crust.json b/serverless-fleets/data/input/inferencing/recipes/butter-flaky-pie-crust.json
new file mode 100644
index 000000000..731475e11
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-flaky-pie-crust.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.",
+        "Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 cup butter, chilled and diced",
+        "1/4 cup ice water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Flaky Pie Crust",
+    "url": "http://allrecipes.com/recipe/24094/butter-flaky-pie-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-fragranced-frog-legs.json b/serverless-fleets/data/input/inferencing/recipes/butter-fragranced-frog-legs.json
new file mode 100644
index 000000000..3331c2d90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-fragranced-frog-legs.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper.  Toss until evenly coated, then set aside to marinate for 30 minutes.",
+        "Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).",
+        "Mix the frog legs in the beaten egg to coat, then drain off excess.  Toss in cornstarch, and shake off excess.  Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.",
+        "While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic.  Cook gently for about 3 minutes until the garlic softens, season with salt to taste.",
+        "When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish.  Pour garlic-butter sauce overtop; serve with dipping sauce.",
+        "To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl.  Season to taste with sesame oil if desired."
+    ],
+    "ingredients": [
+        "1 pound frog legs, rinsed and patted dry",
+        "2 teaspoons white sugar",
+        "2 teaspoons garlic salt",
+        "1/2 teaspoon black pepper",
+        "Oil for deep frying",
+        "1 egg, beaten",
+        "3/4 cup cornstarch or tapioca starch",
+        "2 tablespoons butter",
+        "2 teaspoons garlic, minced",
+        "Salt to taste",
+        "Dipping Sauce:",
+        "1/4 cup soy sauce",
+        "1 tablespoon lime juice",
+        "2 teaspoons chili paste or sauce",
+        "1 teaspoon white sugar",
+        "1 teaspoon minced garlic",
+        "1/2 teaspoon sesame oil (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Fragranced Frog Legs",
+    "url": "http://allrecipes.com/recipe/128705/butter-fragranced-frog-legs/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-free-peanut-butter-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/butter-free-peanut-butter-cupcakes.json
new file mode 100644
index 000000000..140ea77ee
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-free-peanut-butter-cupcakes.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.",
+        "In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.",
+        "Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting."
+    ],
+    "ingredients": [
+        "3/4 cup soy milk",
+        "2 teaspoons distilled white vinegar",
+        "1/2 cup crunchy peanut butter",
+        "1/3 cup canola oil",
+        "2/3 cup white sugar",
+        "2 tablespoons honey",
+        "2 teaspoons vanilla extract",
+        "2 teaspoons flax seed meal",
+        "1 1/8 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter-Free Peanut Butter Cupcakes",
+    "url": "http://allrecipes.com/recipe/145206/butter-free-peanut-butter-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-fried-parsnips.json b/serverless-fleets/data/input/inferencing/recipes/butter-fried-parsnips.json
new file mode 100644
index 000000000..f51109cff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-fried-parsnips.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes.  Drain.",
+        "In a plastic bag combine flour and seasoning salt.  Dip parsnips in butter and place them in the bag.  Shake bag to coat parsnips with the seasoned flour.",
+        "Heat the butter in a large skillet over medium-high heat.  When the butter starts to sizzle, add parsnips.  Cook, turning occasionally, until all sides are golden brown."
+    ],
+    "ingredients": [
+        "6 parsnips, peeled and quartered lengthwise",
+        "1/4 cup all-purpose flour for coating",
+        "1/2 teaspoon seasoning salt",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Fried Parsnips",
+    "url": "http://allrecipes.com/recipe/21227/butter-fried-parsnips/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-fried-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/butter-fried-potatoes.json
new file mode 100644
index 000000000..b0c8306d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-fried-potatoes.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.",
+        "Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.",
+        "Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more."
+    ],
+    "ingredients": [
+        "4 1/2 tablespoons butter",
+        "2 large potatoes, cut into 1/2-inch cubes",
+        "1/2 onion, diced",
+        "2 cloves garlic, minced",
+        "1 1/2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Fried Potatoes",
+    "url": "http://allrecipes.com/recipe/229620/butter-fried-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-fried-zucchini.json b/serverless-fleets/data/input/inferencing/recipes/butter-fried-zucchini.json
new file mode 100644
index 000000000..cc0b9b3af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-fried-zucchini.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.",
+        "Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 eggs, beaten",
+        "2 cups all-purpose flour",
+        "2 large zucchini, cut into 1/2 inch slices",
+        "3/4 cup margarine",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Fried Zucchini",
+    "url": "http://allrecipes.com/recipe/75107/butter-fried-zucchini/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-frosting.json b/serverless-fleets/data/input/inferencing/recipes/butter-frosting.json
new file mode 100644
index 000000000..fc7e41853
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-frosting.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners' sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk.  Gradually beat in the 3 remaining cups of confectioner's sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency.  If desired tint the frosting pink with 6 to 8 drops of red food coloring."
+    ],
+    "ingredients": [
+        "3/4 cup butter",
+        "6 cups confectioners' sugar",
+        "1/3 cup milk",
+        "1 1/2 teaspoons vanilla extract",
+        "1/4 teaspoon salt",
+        "2 tablespoons milk",
+        "7 drops red food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Frosting",
+    "url": "http://allrecipes.com/recipe/7331/butter-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-garlic-cabbage-and-kluski-nood.json b/serverless-fleets/data/input/inferencing/recipes/butter-garlic-cabbage-and-kluski-nood.json
new file mode 100644
index 000000000..1fb4eb609
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-garlic-cabbage-and-kluski-nood.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside.",
+        "Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.",
+        "Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.",
+        "Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package kluski noodles",
+        "3 tablespoons butter",
+        "2 tablespoons butter",
+        "1 sweet onion, finely chopped",
+        "1 tablespoon minced garlic",
+        "1 pinch crushed red pepper flakes",
+        "1/2 teaspoon dried Italian herb seasoning",
+        "1 large head cabbage, cored and finely chopped",
+        "1/4 cup water",
+        "3 tablespoons butter (optional)",
+        "salt and ground black pepper to taste",
+        "1 pinch garlic powder, or to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Garlic Cabbage and Kluski Noodles",
+    "url": "http://allrecipes.com/recipe/220721/butter-garlic-cabbage-and-kluski-nood/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-honey-wheat-bread.json b/serverless-fleets/data/input/inferencing/recipes/butter-honey-wheat-bread.json
new file mode 100644
index 000000000..146a2c33c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-honey-wheat-bread.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Put ingredients into bread machine in the order suggested by the manufacturer.  Process for large (1-1/2 pound) loaf, wheat setting."
+    ],
+    "ingredients": [
+        "1 cup water",
+        "2 tablespoons margarine",
+        "2 tablespoons honey",
+        "2 cups bread flour",
+        "1/2 cup whole wheat flour",
+        "1/3 cup dry milk powder",
+        "1 teaspoon salt",
+        "1 (.25 ounce) package active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Honey Wheat Bread",
+    "url": "http://allrecipes.com/recipe/6872/butter-honey-wheat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-icing-for-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butter-icing-for-cookies.json
new file mode 100644
index 000000000..73b1d5612
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-icing-for-cookies.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners' sugar. Remove from heat, and beat with an electric mixer until thick and smooth."
+    ],
+    "ingredients": [
+        "2 cups confectioners' sugar",
+        "2 1/2 tablespoons cream",
+        "4 tablespoons butter",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Icing for Cookies",
+    "url": "http://allrecipes.com/recipe/10233/butter-icing-for-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-icing-for-sugar-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butter-icing-for-sugar-cookies.json
new file mode 100644
index 000000000..5dae65e08
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-icing-for-sugar-cookies.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired."
+    ],
+    "ingredients": [
+        "1 1/2 cups confectioners' sugar",
+        "3 tablespoons butter, softened",
+        "1 tablespoon vanilla extract",
+        "1 tablespoon milk",
+        "3 drops red food coloring",
+        "1 (2.25 ounce) jar red decorator sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Icing for Sugar Cookies",
+    "url": "http://allrecipes.com/recipe/11056/butter-icing-for-sugar-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-lamb-gravy.json b/serverless-fleets/data/input/inferencing/recipes/butter-lamb-gravy.json
new file mode 100644
index 000000000..fb89cec4d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-lamb-gravy.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.",
+        "Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.",
+        "Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.",
+        "Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro."
+    ],
+    "ingredients": [
+        "2 pounds boneless lamb shoulder, cut into 1 inch pieces",
+        "1/2 teaspoon garam masala",
+        "salt to taste",
+        "2 tablespoons butter, divided",
+        "1 onion, chopped",
+        "1/2 teaspoon ground turmeric (optional)",
+        "1/2 teaspoon minced ginger",
+        "1/2 teaspoon minced garlic",
+        "1/2 teaspoon cayenne pepper, or to taste",
+        "1 tablespoon tomato paste",
+        "1 cup water",
+        "1/2 cup heavy cream",
+        "1 tablespoon honey",
+        "1 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Lamb Gravy",
+    "url": "http://allrecipes.com/recipe/150812/butter-lamb-gravy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-and-radish-salad-with-fresh-spring-herbs-231868.json b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-and-radish-salad-with-fresh-spring-herbs-231868.json
new file mode 100644
index 000000000..30d245071
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-and-radish-salad-with-fresh-spring-herbs-231868.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.",
+        "Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve."
+    ],
+    "ingredients": [
+        "3 tablespoons extra-virgin olive oil",
+        "1 tablespoon Champagne vinegar",
+        "1 tablespoon minced shallot",
+        "2 teaspoons Dijon mustard",
+        "2 small heads of butter lettuce, outer leaves removed",
+        "4 thinly sliced radishes",
+        "1 avocado, peeled, pitted, sliced 1/2 inch thick",
+        "1/2 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "Herb",
+        "Vegetable",
+        "Appetizer",
+        "No-Cook",
+        "Quick & Easy",
+        "Avocado",
+        "Radish",
+        "Spring",
+        "Shower",
+        "Healthy",
+        "Lettuce",
+        "Sugar Conscious",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butter Lettuce and Radish Salad with Fresh Spring Herbs",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-lettuce-and-radish-salad-with-fresh-spring-herbs-231868"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-and-radish-salad-with-lemon-garlic-vinaigrette-236743.json b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-and-radish-salad-with-lemon-garlic-vinaigrette-236743.json
new file mode 100644
index 000000000..82d19e5bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-and-radish-salad-with-lemon-garlic-vinaigrette-236743.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.",
+        "In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons fresh lemon juice",
+        "1/2 teaspoon sherry vinegar",
+        "1/2 teaspoon sugar",
+        "1 clove garlic, smashed and peeled",
+        "1 teaspoon finely grated lemon zest",
+        "1/4 teaspoon kosher salt",
+        "1/4 cup canola oil",
+        "Table salt and freshly ground black pepper to taste",
+        "3 heads butter lettuce, outer leaves discarded, leaves torn",
+        "12 radishes, trimmed and thinly sliced",
+        "1/4 cup mixed fresh herbs, such as parsley, tarragon, chervil, basil, and chives, minced",
+        "1 (3-ounce) piece Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Cheese",
+        "Leafy Green",
+        "Herb",
+        "Vegetable",
+        "No-Cook",
+        "Vegetarian",
+        "Parmesan",
+        "Radish",
+        "Lettuce"
+    ],
+    "title": "Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-lettuce-and-radish-salad-with-lemon-garlic-vinaigrette-236743"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-persimmon-feta-and-hazelnut-salad-231077.json b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-persimmon-feta-and-hazelnut-salad-231077.json
new file mode 100644
index 000000000..b4f38181a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-persimmon-feta-and-hazelnut-salad-231077.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.",
+        "Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons Sherry wine vinegar",
+        "1 tablespoon minced shallot",
+        "1 1/2 teaspoons Dijon mustard",
+        "1/3 cup olive oil",
+        "1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces",
+        "3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced",
+        "1/2 cup crumbled feta cheese",
+        "1/4 cup chopped toasted hazelnuts"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Leafy Green",
+        "No-Cook",
+        "Vegetarian",
+        "Quick & Easy",
+        "Feta",
+        "Fall",
+        "Persimmon",
+        "Hazelnut"
+    ],
+    "title": "Butter Lettuce, Persimmon, Feta, and Hazelnut Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-lettuce-persimmon-feta-and-hazelnut-salad-231077"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-salad-with-bacon-dried-cherries-and-roquefort-vinaigrette-105970.json b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-salad-with-bacon-dried-cherries-and-roquefort-vinaigrette-105970.json
new file mode 100644
index 000000000..2cfe0802e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-salad-with-bacon-dried-cherries-and-roquefort-vinaigrette-105970.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Saut\u00e9 bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.",
+        "Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve."
+    ],
+    "ingredients": [
+        "8 slices bacon, diced (about 3/4 cup)",
+        "3 tablespoons mayonnaise",
+        "2 tablespoons white wine vinegar",
+        "1/2 cup vegetable oil",
+        "1 cup crumbled Roquefort cheese (about 4 ounces)",
+        "2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces",
+        "1/2 cup dried cherries (preferably tart; about 3 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Berry",
+        "Cheese",
+        "Leafy Green",
+        "Pork",
+        "Blue Cheese",
+        "Dried Fruit",
+        "Cherry",
+        "Bacon",
+        "Winter",
+        "Lettuce"
+    ],
+    "title": "Butter Lettuce Salad with Bacon, Dried Cherries, and Roquefort Vinaigrette",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-lettuce-salad-with-bacon-dried-cherries-and-roquefort-vinaigrette-105970"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-with-apples-walnuts-and-pomegranate-seeds-380584.json b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-with-apples-walnuts-and-pomegranate-seeds-380584.json
new file mode 100644
index 000000000..6c3b1ed6c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-lettuce-with-apples-walnuts-and-pomegranate-seeds-380584.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.",
+        "Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese."
+    ],
+    "ingredients": [
+        "2 tablespoons cider vinegar",
+        "1 tablespoon honey",
+        "1 tablespoon finely chopped shallot",
+        "1 1/2 teaspoons Dijon mustard",
+        "1/3 cup vegetable oil",
+        "Kosher salt and freshly ground black pepper",
+        "2 heads of butter lettuce leaves, gently torn",
+        "1 1/2 cups store-bought glazed walnuts",
+        "1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced",
+        "Kosher salt and freshly ground black pepper",
+        "1 cup pomegranate seeds",
+        "1/4 cup tarragon leaves",
+        "1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Fruit",
+        "Leafy Green",
+        "Nut",
+        "Appetizer",
+        "Vegetarian",
+        "Lunch",
+        "Apple",
+        "Tree Nut",
+        "Walnut",
+        "Pomegranate",
+        "Lettuce",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-lettuce-with-apples-walnuts-and-pomegranate-seeds-380584"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-mandu-butter-dumplings-56390029.json b/serverless-fleets/data/input/inferencing/recipes/butter-mandu-butter-dumplings-56390029.json
new file mode 100644
index 000000000..460987bac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-mandu-butter-dumplings-56390029.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place the cabbage, ginger and garlic in the bowl of a food processor and pulse until finely chopped. Place the cabbage mixture in a large bowl.",
+        "Using your hands, fold the ground pork into the cabbage mixture just enough to combine. Evenly sprinkle it with the salt and fold it in. Gently fold the butter into the mixture until thoroughly combined.",
+        "To assemble the mandu, place about 2 tablespoons of the filling in the center of each wrapper. Be careful not to overfill or the filling could leak while cooking. (If your wrappers are small, decrease the amount of filling per dumpling; the mandu should be full but not hard to close.) Dip your fingertip in a glass of water and paint the edge of the wrapper. Fold the wrapper over to form a half-moon and pinch the edges together to seal. (This is the easiest fold, for simplicity's sake, but you can fold your mandu in a number of fancy ways, like the pros do.) Mandu can be cooked right away or frozen for later (see below).",
+        "In a large pot, bring a few cups of water to a boil over high heat and insert a lightly oiled steaming basket above the water; do not submerge it. Carefully place the dumplings in the basket in one layer. Cover and steam for 5 to 7 minutes, or until the wrapper is a little translucent and the filling feels firm. Serve immediately with kimchi and soy sauce.",
+        "Coat a saut\u00e9 pan with some vegetable or sesame oil and place over medium heat. When the oil is shimmering-hot, place the fresh or thawed mandu in the pan, just enough to fit comfortably in one layer, and saut\u00e9 each side for a few minutes until golden brown and cooked through. Serve with kimchi and soy sauce."
+    ],
+    "ingredients": [
+        "2 cups green cabbage, roughly chopped",
+        "2-inch knob of ginger, minced",
+        "4 garlic cloves, minced",
+        "2 pounds ground pork (80 percent lean)",
+        "1 tablespoon kosher salt",
+        "1 pound (4 sticks) unsalted butter, cut into chunks and softened to room temperature",
+        "45 refrigerated or frozen and thawed round Asian dumpling wrappers",
+        "Fresh Napa Cabbage Kimchi for serving",
+        "Light soy sauce, for serving",
+        "Vegetable or sesame oil, as needed (optional, for panfrying)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Kid-Friendly",
+        "Cabbage",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Butter Mandu (Butter Dumplings)",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-mandu-butter-dumplings-56390029"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-mints.json b/serverless-fleets/data/input/inferencing/recipes/butter-mints.json
new file mode 100644
index 000000000..768731da8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-mints.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Butter a 10x15 inch jellyroll pan, and place in the refrigerator.",
+        "In a heavy saucepan, combine the sugar, water, and butter. Bring to a boil over high heat. Stir occasionally with a wooden spoon. When the mixture starts to boil, reduce the heat to medium, cover, and cook for 3 minutes to allow the steam to wash the crystals that form on the insides of the pan. Uncover, and heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.",
+        "Remove from the heat, and stir in the peppermint oil and food coloring. Be sure to keep your face away from the steam as the odor is very strong. Pour into the chilled pan. Let stand undisturbed for several minutes.",
+        "Use a rubber spatula to gently fold the edges of the hot candy into the center to soften. Continue folding until the candy is cool enough to pick up with your hands. Butter your fingers, and pack the candy into a ball. Begin stretching and pulling. Continue stretching and pulling until the the candy becomes porous and satiny, about 5 minutes.",
+        "Pull the candy into a 1/2 inch thick rope, and cut into 1/2 inch pieces using greased scissors. Let the candy cool completely, then store in an airtight tin for at least 24 hours before serving."
+    ],
+    "ingredients": [
+        "3 cups sugar",
+        "1 cup water",
+        "1 cup butter, softened",
+        "1/4 teaspoon peppermint oil",
+        "3 drops green food coloring, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Mints",
+    "url": "http://allrecipes.com/recipe/79657/butter-mints/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-mochi-cake.json b/serverless-fleets/data/input/inferencing/recipes/butter-mochi-cake.json
new file mode 100644
index 000000000..5738eb883
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-mochi-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.",
+        "In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.",
+        "Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter, melted",
+        "1 1/4 cups white sugar",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "3 cups rice flour",
+        "1 teaspoon baking powder",
+        "3 cups milk",
+        "1 (18.75 ounce) can sweetened red bean paste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Mochi Cake",
+    "url": "http://allrecipes.com/recipe/27200/butter-mochi-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-mochi.json b/serverless-fleets/data/input/inferencing/recipes/butter-mochi.json
new file mode 100644
index 000000000..22b5bfec8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-mochi.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.",
+        "Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.",
+        "Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve."
+    ],
+    "ingredients": [
+        "3 1/2 cups sweet rice flour (mochiko)",
+        "2 1/2 cups white sugar",
+        "2 tablespoons baking powder",
+        "5 eggs",
+        "1 teaspoon coconut extract",
+        "1 teaspoon vanilla extract",
+        "2 cups milk",
+        "1 (14 ounce) can coconut milk",
+        "1/2 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Mochi",
+    "url": "http://allrecipes.com/recipe/174170/butter-mochi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-nut-balls.json b/serverless-fleets/data/input/inferencing/recipes/butter-nut-balls.json
new file mode 100644
index 000000000..6e41c010c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-nut-balls.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a medium bowl, cream the butter, sugar and egg yolks until light and fluffy. Stir in the vanilla, then the flour, and finally the walnuts.",
+        "Roll dough into walnut sized balls, place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be slightly brown. Cool and roll cookies in confectioners sugar."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "2 egg yolks",
+        "1/2 cup white sugar",
+        "2 2/3 cups all-purpose flour",
+        "1 cup chopped walnuts",
+        "1 teaspoon vanilla extract",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Nut Balls",
+    "url": "http://allrecipes.com/recipe/11661/butter-nut-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-pecan-bars.json b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-bars.json
new file mode 100644
index 000000000..a6b62c5b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-bars.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.",
+        "In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.",
+        "Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting."
+    ],
+    "ingredients": [
+        "3/4 cup butter, softened",
+        "1 cup white sugar",
+        "1 cup packed brown sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/4 cups all-purpose flour",
+        "1 cup pecan halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Pecan Bars",
+    "url": "http://allrecipes.com/recipe/23748/butter-pecan-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-pecan-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-cheesecake.json
new file mode 100644
index 000000000..5a10ad835
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-cheesecake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 475 degrees F (245 degrees C).",
+        "Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.",
+        "Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy.  Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.",
+        "Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 1/2 cups graham cracker crumbs",
+        "1/2 cup chopped pecans",
+        "1/3 cup butter, melted",
+        "1/3 cup white sugar",
+        "Cake:",
+        "3 (8 ounce) packages cream cheese, softened",
+        "1/2 cup white sugar",
+        "3 eggs",
+        "2 cups sour cream",
+        "1 teaspoon vanilla extract",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Pecan Cheesecake",
+    "url": "http://allrecipes.com/recipe/245051/butter-pecan-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-pecan-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-cookies.json
new file mode 100644
index 000000000..1b71d92cc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-cookies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, cream butter, brown sugar and egg.  Mix until well blended.",
+        "Slowly add flour and salt and mix well.  Cover and refrigerate for at least one hour.",
+        "Preheat oven to 375 degrees F.",
+        "Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets.  Flatten balls with the bottom of a glass dipped in flour.  Press a pecan into top of dough.",
+        "Bake 10 to 12 minutes until lightly colored."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "2/3 cup packed brown sugar",
+        "1 egg",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 1/2 cups pecan halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Pecan Cookies",
+    "url": "http://allrecipes.com/recipe/9655/butter-pecan-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-pecan-fudge.json b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-fudge.json
new file mode 100644
index 000000000..6dd66ac4e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-fudge.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Butter an 8-inch square baking pan.",
+        "Combine butter, brown sugar, white sugar, and salt in a saucepan; pour in cream. Bring to a boil, stirring until butter melts and sugar is dissolved. Let mixture boil, stirring often, for 5 minutes.",
+        "Remove saucepan from heat; add vanilla extract and mix well. Stir in confectioners' sugar until smooth. Fold pecans into fudge.",
+        "Pour fudge into prepared pan and cool until firm, 1 to 2 hours. Cut into 1-inch squares."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/2 cup brown sugar",
+        "1/2 cup white sugar",
+        "1/8 teaspoon salt",
+        "1/2 cup heavy whipping cream",
+        "1 teaspoon vanilla extract",
+        "2 cups confectioners' sugar",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Pecan Fudge",
+    "url": "http://allrecipes.com/recipe/245454/butter-pecan-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-pecan-ice-cream-from-eagle-bra.json b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-ice-cream-from-eagle-bra.json
new file mode 100644
index 000000000..81b63b10e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-ice-cream-from-eagle-bra.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.",
+        "Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer."
+    ],
+    "ingredients": [
+        "2 cups heavy cream",
+        "1 (14 ounce) can Eagle Brand\u00ae Sweetened Condensed Milk",
+        "1 cup chopped pecans, toasted*",
+        "3 tablespoons butter, melted",
+        "1 teaspoon maple extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Pecan Ice Cream from Eagle Brand\u00ae",
+    "url": "http://allrecipes.com/recipe/238042/butter-pecan-ice-cream-from-eagle-bra/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-pecan-ice-cream.json b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-ice-cream.json
new file mode 100644
index 000000000..2e1aabc1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-ice-cream.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.",
+        "Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.",
+        "Pour into ice cream maker and freeze according to manufacturers' directions."
+    ],
+    "ingredients": [
+        "1/3 cup chopped pecans",
+        "1 tablespoon butter",
+        "1 cup brown sugar",
+        "2 eggs, beaten",
+        "1 1/2 cups half-and-half cream",
+        "1/2 cup heavy cream",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Pecan Ice Cream",
+    "url": "http://allrecipes.com/recipe/21105/butter-pecan-ice-cream/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-pecan-rounds.json b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-rounds.json
new file mode 100644
index 000000000..fedff5190
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-rounds.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.",
+        "In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.",
+        "Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.",
+        "Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 1/2 cups chopped pecans",
+        "1 1/2 tablespoons white sugar",
+        "1/2 cup unsalted butter",
+        "1/2 cup white sugar",
+        "1/2 cup packed light brown sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 2/3 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Pecan Rounds",
+    "url": "http://allrecipes.com/recipe/11377/butter-pecan-rounds/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-pecan-toffee-pumpkin-pie-236480.json b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-toffee-pumpkin-pie-236480.json
new file mode 100644
index 000000000..ba4888822
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-pecan-toffee-pumpkin-pie-236480.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.</epi:recipelink>"
+    ],
+    "ingredients": [
+        "Perfect Pumpkin Pieepi:recipelink</epi:recipelink>",
+        "1 tablespoon unsalted butter",
+        "1 cup pecan halves",
+        "2 tablespoons brown sugar",
+        "2 teaspoons water",
+        "1/4 cup toffee bits or chopped toffee bars (such as Skor or Heath)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Pecan",
+        "Pumpkin",
+        "Fall",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butter Pecan Toffee Pumpkin Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-pecan-toffee-pumpkin-pie-236480"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-popcorn-with-sumac.json b/serverless-fleets/data/input/inferencing/recipes/butter-popcorn-with-sumac.json
new file mode 100644
index 000000000..dfd29d43c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-popcorn-with-sumac.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture.",
+        "Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat.",
+        "Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.",
+        "Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "2 1/2 tablespoons vegetable oil, divided",
+        "1 teaspoon sumac powder",
+        "1 teaspoon chili powder",
+        "1/4 teaspoon salt",
+        "3/4 cup unpopped popcorn"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Popcorn With Sumac",
+    "url": "http://allrecipes.com/recipe/254239/butter-popcorn-with-sumac/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/butter-potatoes.json
new file mode 100644
index 000000000..72c8495d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-potatoes.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.",
+        "Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn.  Cook until potatoes are soft."
+    ],
+    "ingredients": [
+        "1 pound baking potatoes",
+        "1 cup butter",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Potatoes",
+    "url": "http://allrecipes.com/recipe/19861/butter-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/butter-pound-cake.json
new file mode 100644
index 000000000..46b59e48f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-pound-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.",
+        "With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.",
+        "Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.",
+        "Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.",
+        "Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "6 eggs",
+        "3 cups white sugar",
+        "3 cups all-purpose flour",
+        "1 pint heavy whipping cream",
+        "1 tablespoon vanilla extract",
+        "2 teaspoons lemon extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Pound Cake",
+    "url": "http://allrecipes.com/recipe/7303/butter-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-puff-biscuit-dough.json b/serverless-fleets/data/input/inferencing/recipes/butter-puff-biscuit-dough.json
new file mode 100644
index 000000000..5c3324f2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-puff-biscuit-dough.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.",
+        "Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.",
+        "Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.",
+        "Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use.",
+        "Bake at 400 degrees F (200 degrees C); see Cook's Note."
+    ],
+    "ingredients": [
+        "2 cups self-rising flour",
+        "3/4 cup cold water, or as needed",
+        "7 tablespoons frozen unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Puff Biscuit Dough",
+    "url": "http://allrecipes.com/recipe/244473/butter-puff-biscuit-dough/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-rich-spritz-butter-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butter-rich-spritz-butter-cookies.json
new file mode 100644
index 000000000..cc3f6d852
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-rich-spritz-butter-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.",
+        "In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract.  Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.",
+        "Bake for 6 to 8 minutes in the preheated oven."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 cup butter, softened",
+        "1 1/4 cups confectioners' sugar",
+        "2 egg yolks",
+        "1/2 teaspoon almond extract",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Rich Spritz Butter Cookies",
+    "url": "http://allrecipes.com/recipe/25018/butter-rich-spritz-butter-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-roasted-cauliflower.json b/serverless-fleets/data/input/inferencing/recipes/butter-roasted-cauliflower.json
new file mode 100644
index 000000000..d6e4312ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-roasted-cauliflower.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.",
+        "Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper.",
+        "Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "1 head cauliflower, cut into large florets",
+        "2 tablespoons butter, melted, or more to taste",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter-Roasted Cauliflower",
+    "url": "http://allrecipes.com/recipe/239869/butter-roasted-cauliflower/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-roasted-turkey-breasts-51198510.json b/serverless-fleets/data/input/inferencing/recipes/butter-roasted-turkey-breasts-51198510.json
new file mode 100644
index 000000000..4315da988
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-roasted-turkey-breasts-51198510.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.",
+        "Scatter thyme sprigs, rosemary sprigs, and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts, turning halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160\u00b0F (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower internal temperature than you would if cooking a whole bird), 45\u201355 minutes.",
+        "Transfer turkey breasts to a platter and let rest 10 minutes before carving.",
+        "Serve turkey breasts with pan drippings alongside."
+    ],
+    "ingredients": [
+        "2 skin-on, bone-in turkey breasts (3 1/2\u20134 pounds)",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "Kosher salt, freshly ground pepper",
+        "6 sprigs thyme",
+        "4 sprigs rosemary",
+        "1 head of garlic, cloves peeled, crushed"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Poultry",
+        "turkey",
+        "Roast",
+        "Christmas",
+        "Thanksgiving",
+        "Kid-Friendly",
+        "Dinner",
+        "Christmas Eve",
+        "Butter",
+        "Sugar Conscious",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Butter-Roasted Turkey Breasts",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-roasted-turkey-breasts-51198510"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-rum-baked-apples-104649.json b/serverless-fleets/data/input/inferencing/recipes/butter-rum-baked-apples-104649.json
new file mode 100644
index 000000000..4cbdf2a1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-rum-baked-apples-104649.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F.",
+        "Cut off top third of each apple and reserve. Scoop out seeds and some of flesh from apples using a melon-ball cutter or round teaspoon measure to form a cavity (do not puncture bottoms). Stand apples in a buttered baking dish just large enough to hold them.",
+        "Heat remaining ingredients in a small saucepan over moderate heat, stirring, until sugar is dissolved. Pour some of syrup into cavity of each apple and remainder into baking dish. Return apple tops to apples and cover dish loosely with foil.",
+        "Bake in middle of oven until apples are tender, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "4 Golden Delicious apples with stems",
+        "1/3 cup packed light brown sugar",
+        "1/4 cup dark rum",
+        "2 1/2 tablespoons unsalted butter",
+        "4 (2- by 1/2-inch) strips fresh lemon zest",
+        "4 whole cloves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Dessert",
+        "Bake",
+        "Apple",
+        "Winter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butter-Rum Baked Apples",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-rum-baked-apples-104649"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-rum-caramels-15795.json b/serverless-fleets/data/input/inferencing/recipes/butter-rum-caramels-15795.json
new file mode 100644
index 000000000..48beb871e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-rum-caramels-15795.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Butter an 8-inch square metal baking pan (do not use glass) and set on a rack. In a 5-quart heavy kettle cook cream, sugars, corn syrup, butter, and salt over moderate heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugars are completely dissolved, about 15 minutes. Boil mixture, without stirring, until a candy or digital thermometer registers 245\u00b0F., about 15 minutes. Remove pan from heat and add extract, swirling pan until combined. Immediately pour caramel into baking pan set on rack and cool completely. Chill caramel until firm, at least 12 hours, and up to 1 week.",
+        "Line a cutting board with wax paper and invert caramel onto it. Bring caramel to room temperature, about 30 minutes. With an oiled sharp knife cut caramel into pieces, each about 3/4 inch long and 1/3 inch wide.",
+        "Individually wrap caramel pieces in wax paper or candy wrappers or layer between sheets of wax paper (do not use foil or parchment) in an airtight container. Caramels keep at cool room temperature 2 weeks."
+    ],
+    "ingredients": [
+        "1 1/2 cups heavy cream",
+        "1 cup granulated sugar",
+        "packed light brown sugar",
+        "1/3 cup light corn syrup",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "1/2 teaspoon salt",
+        "2 teaspoons rum extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Candy",
+        "Milk/Cream",
+        "Rum",
+        "Dairy",
+        "Christmas",
+        "Vegetarian",
+        "Winter",
+        "Chill",
+        "Edible Gift",
+        "Candy Thermometer",
+        "Gourmet"
+    ],
+    "title": "Butter Rum Caramels",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-rum-caramels-15795"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-rum-caramels-232817.json b/serverless-fleets/data/input/inferencing/recipes/butter-rum-caramels-232817.json
new file mode 100644
index 000000000..edf655ae5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-rum-caramels-232817.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.",
+        "Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248\u00b0F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares."
+    ],
+    "ingredients": [
+        "Vegetable oil for greasing",
+        "2 cups packed light brown sugar (14 oz)",
+        "1 cup heavy cream",
+        "1/2 stick (1/4 cup) unsalted butter",
+        "1/4 teaspoon salt",
+        "1/4 cup plus 1 teaspoon dark rum",
+        "1/4 teaspoon vanilla",
+        "Special equipment: parchment paper; a candy or deep-fat thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Candy",
+        "Milk/Cream",
+        "Rum",
+        "Dessert",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Vanilla",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butter Rum Caramels",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-rum-caramels-232817"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-rum-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/butter-rum-cream-pie.json
new file mode 100644
index 000000000..96ad7398d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-rum-cream-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.",
+        "To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie crust, baked",
+        "3/4 cup packed brown sugar",
+        "6 tablespoons cornstarch",
+        "1/4 teaspoon salt",
+        "3 cups milk",
+        "3 egg yolks",
+        "3 tablespoons butter",
+        "2 teaspoons vanilla extract",
+        "1 teaspoon butterscotch flavored extract",
+        "1 1/4 teaspoons rum flavored extract",
+        "1 tablespoon spiced rum"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Rum Cream Pie",
+    "url": "http://allrecipes.com/recipe/14974/butter-rum-cream-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-schnitzel.json b/serverless-fleets/data/input/inferencing/recipes/butter-schnitzel.json
new file mode 100644
index 000000000..98e58ea3c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-schnitzel.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside.  In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper.  Press the pork into the crumbs to bread thoroughly; set aside.",
+        "Melt butter in a large saucepan over medium-high heat.  Stir in the garlic and cook until fragrant, about 30 seconds.  Pour in the wine and sliced mushrooms.  Allow to simmer and cook until the mushrooms have softened, about 10 minutes.  Stir together the cornstarch and water, then add to the mushroom sauce.  Simmer until the sauce has thickened, then remove from the heat and set aside.",
+        "Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat.  Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side.  Serve with reserved mushroom sauce."
+    ],
+    "ingredients": [
+        "12 boneless pork loin chops, 3/4 inch thick",
+        "2 cups bread crumbs",
+        "2 tablespoons grated Parmesan cheese",
+        "1 tablespoon dried parsley flakes",
+        "1 teaspoon salt",
+        "1/2 teaspoon freshly ground pepper",
+        "1/2 pound butter",
+        "2 cloves garlic, minced",
+        "1 cup dry white wine (optional)",
+        "1 pound mushrooms, sliced",
+        "1 tablespoon cornstarch",
+        "2 tablespoons water",
+        "olive oil as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Schnitzel",
+    "url": "http://allrecipes.com/recipe/109451/butter-schnitzel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-snow-flakes.json b/serverless-fleets/data/input/inferencing/recipes/butter-snow-flakes.json
new file mode 100644
index 000000000..c5f7f1283
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-snow-flakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.",
+        "In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.",
+        "Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks."
+    ],
+    "ingredients": [
+        "2 1/4 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon ground cinnamon",
+        "1 cup butter",
+        "1 (3 ounce) package cream cheese, softened",
+        "1 cup white sugar",
+        "1 egg yolk",
+        "1 teaspoon vanilla extract",
+        "1 teaspoon orange zest"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Snow Flakes",
+    "url": "http://allrecipes.com/recipe/15235/butter-snow-flakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-soup.json b/serverless-fleets/data/input/inferencing/recipes/butter-soup.json
new file mode 100644
index 000000000..bc46750b6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Quarter the onion and separate the layers.",
+        "Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.",
+        "When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.",
+        "Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.",
+        "After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!"
+    ],
+    "ingredients": [
+        "8 cups water",
+        "6 potatoes, cubed",
+        "1 yellow onion",
+        "1 tablespoon butter",
+        "1 bay leaf",
+        "2 teaspoons dried parsley",
+        "salt to taste",
+        "ground black pepper to taste",
+        "1 cup all-purpose flour",
+        "2 eggs",
+        "1/2 cup half-and-half cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Soup",
+    "url": "http://allrecipes.com/recipe/13128/butter-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-sugar-crepes-241729.json b/serverless-fleets/data/input/inferencing/recipes/butter-sugar-crepes-241729.json
new file mode 100644
index 000000000..e25d88520
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-sugar-crepes-241729.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Reserve 1 tablespoon melted butter for brushing skillet.",
+        "Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons butter, and 1/4 teaspoon salt in a blender until smooth, then chill, covered, 30 minutes.",
+        "Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook cr\u00eape, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more cr\u00eapes, stacking them.",
+        "Brush each cr\u00eape with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.",
+        "Heat 2 teaspoons each of butter and sugar with a pinch of salt in skillet until sugar has dissolved, then cook 4 cr\u00eapes, turning once, until golden brown. Repeat with remaining butter, sugar, and cr\u00eapes."
+    ],
+    "ingredients": [
+        "7 tablespoons unsalted butter, melted and cooled, divided",
+        "1 cup whole milk",
+        "1 cup all-purpose flour",
+        "2 large eggs",
+        "6 tablespoons sugar, divided"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Brunch",
+        "Dessert",
+        "Bastille Day",
+        "Pan-Fry",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butter-Sugar Crepes",
+    "url": "http://www.epicurious.com/recipes/food/views/butter-sugar-crepes-241729"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-tart-muffins.json b/serverless-fleets/data/input/inferencing/recipes/butter-tart-muffins.json
new file mode 100644
index 000000000..1244fbd15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-tart-muffins.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.",
+        "Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.",
+        "Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes.    Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm."
+    ],
+    "ingredients": [
+        "1 1/2 cups raisins",
+        "3/4 cup white sugar",
+        "1/2 cup butter, cut into pieces",
+        "2 eggs",
+        "1/2 cup milk",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "salt to taste",
+        "1/2 cup chopped walnuts",
+        "1/4 cup corn syrup"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Tart Muffins",
+    "url": "http://allrecipes.com/recipe/8188/butter-tart-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-tart-shortbread-bars.json b/serverless-fleets/data/input/inferencing/recipes/butter-tart-shortbread-bars.json
new file mode 100644
index 000000000..62aca43e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-tart-shortbread-bars.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Beat 7/8 cup butter and confectioners' sugar together with a spoon in a large bowl until smooth. Stir in flour and salt. Press mixture into a 9-inch square baking pan.",
+        "Bake in the preheated oven until lightly golden, about 14 minutes. Remove to cool 10 for minutes, leaving oven on.",
+        "Beat eggs, brown sugar, 3 tablespoons melted butter, and vanilla extract together in a bowl. Sprinkle raisins over cooled crust; pour egg mixture over raisins.",
+        "Bake in the preheated oven until top springs back when touched, about 30 minutes. Cool completely before cutting into bars."
+    ],
+    "ingredients": [
+        "7/8 cup butter, softened, or as needed",
+        "1/4 cup confectioners' sugar",
+        "2 cups all-purpose flour",
+        "1/4 teaspoon salt",
+        "2 eggs",
+        "1 cup brown sugar",
+        "3 tablespoons butter, melted",
+        "1 tablespoon vanilla extract",
+        "1/2 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Tart Shortbread Bars",
+    "url": "http://allrecipes.com/recipe/239120/butter-tart-shortbread-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-tart-squares.json b/serverless-fleets/data/input/inferencing/recipes/butter-tart-squares.json
new file mode 100644
index 000000000..5995b3e5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-tart-squares.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.",
+        "To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 tablespoons confectioners' sugar",
+        "1 1/4 cups all-purpose flour",
+        "1 1/2 cups packed brown sugar",
+        "1/4 cup butter, melted",
+        "2 eggs, beaten",
+        "1 tablespoon distilled white vinegar",
+        "1 teaspoon vanilla extract",
+        "1 cup raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Tart Squares",
+    "url": "http://allrecipes.com/recipe/15588/butter-tart-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-tarts-i.json b/serverless-fleets/data/input/inferencing/recipes/butter-tarts-i.json
new file mode 100644
index 000000000..271fc0425
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-tarts-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 12 3-inch tart pans.",
+        "Roll out pastry and fit carefully into greased tart tins. Set aside.",
+        "In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.",
+        "Carefully spoon mixture into tart shells. Place tins on baking sheets.",
+        "Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set."
+    ],
+    "ingredients": [
+        "2 (9 inch) unbaked pie crusts",
+        "2 eggs",
+        "1 cup packed brown sugar",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon distilled white vinegar",
+        "1/2 cup butter, melted",
+        "3/4 cup raisins",
+        "3/4 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Tarts I",
+    "url": "http://allrecipes.com/recipe/15589/butter-tarts-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-tarts-ii.json b/serverless-fleets/data/input/inferencing/recipes/butter-tarts-ii.json
new file mode 100644
index 000000000..907b8fc15
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-tarts-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C.)",
+        "In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.",
+        "Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown."
+    ],
+    "ingredients": [
+        "1 egg",
+        "1/2 cup brown sugar",
+        "1/8 teaspoon salt",
+        "1/2 teaspoon vanilla extract",
+        "1/4 teaspoon lemon extract",
+        "1 tablespoon melted butter",
+        "1/2 cup raisins",
+        "8 (3 inch) unbaked tart shells"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Tarts II",
+    "url": "http://allrecipes.com/recipe/23770/butter-tarts-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-tarts.json b/serverless-fleets/data/input/inferencing/recipes/butter-tarts.json
new file mode 100644
index 000000000..9822767a9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-tarts.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (170 degrees C).",
+        "Cream the butter, sugar and eggs well.  Add remaining ingredients and mix thoroughly.",
+        "Pour batter into tart shells, no more than half full.  Bake for 20 - 25 minutes.  Watch carefully!!--they'll burn quickly.  Filling will keep in the refrigerator for 2 weeks or so.  Liquid coffee creamer can be used for cream.  Use any good pie pastry for shells."
+    ],
+    "ingredients": [
+        "1 1/2 cups packed brown sugar",
+        "2 eggs",
+        "1/2 cup butter",
+        "2 cups raisins",
+        "2 tablespoons heavy cream",
+        "1 cup chopped walnuts",
+        "30 (2 inch) unbaked tart shells"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Tarts",
+    "url": "http://allrecipes.com/recipe/10049/butter-tarts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-toffee-popcorn.json b/serverless-fleets/data/input/inferencing/recipes/butter-toffee-popcorn.json
new file mode 100644
index 000000000..7d6abd95a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-toffee-popcorn.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Pop popcorn in an air popper according to manufacturer's instructions.",
+        "Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.",
+        "Mix toffee syrup with popcorn in a large bowl until evenly combined."
+    ],
+    "ingredients": [
+        "1/2 cup unpopped popcorn",
+        "1 cup white sugar",
+        "1/2 cup light corn syrup",
+        "1/2 cup butter",
+        "1/4 cup water",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Toffee Popcorn",
+    "url": "http://allrecipes.com/recipe/245054/butter-toffee-popcorn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butter-whip-frosting.json b/serverless-fleets/data/input/inferencing/recipes/butter-whip-frosting.json
new file mode 100644
index 000000000..5d8a134a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butter-whip-frosting.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Combine butter,1 cup confectioners' sugar, vanilla and almond extracts. Beat at medium speed and add remaining confectioners' sugar alternately with the heavy whipping cream. Beat until smooth."
+    ],
+    "ingredients": [
+        "1 1/4 cups unsalted butter, softened",
+        "8 cups confectioners' sugar",
+        "2 teaspoons vanilla extract",
+        "1 tablespoon almond extract",
+        "1 1/2 cups heavy whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butter Whip Frosting",
+    "url": "http://allrecipes.com/recipe/11339/butter-whip-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterball-soup.json b/serverless-fleets/data/input/inferencing/recipes/butterball-soup.json
new file mode 100644
index 000000000..b17441c6f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterball-soup.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Remove crusts from day old bread and crumble stale slices into a medium bowl. Mix in the butter, egg, salt and pepper until dough forms. Knead until the dough can be formed into balls. Form balls 3/4 inch in diameter, the recipe should make about 30 balls.",
+        "Heat the chicken broth to boiling in a large saucepan or stockpot. Drop balls into the broth and simmer for 10 minutes, or until balls rise to the top. Sprinkle with parsley and serve immediately."
+    ],
+    "ingredients": [
+        "8 slices day-old bread",
+        "3 tablespoons butter, softened",
+        "1 egg",
+        "1/4 teaspoon salt",
+        "1/8 teaspoon ground white pepper",
+        "3 (14 ounce) cans chicken broth",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterball Soup",
+    "url": "http://allrecipes.com/recipe/21654/butterball-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterbeer-ii.json b/serverless-fleets/data/input/inferencing/recipes/butterbeer-ii.json
new file mode 100644
index 000000000..b60871265
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterbeer-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Chill a glass mug in the freezer for at least 15 minutes.",
+        "Combine the butterscotch topping and soda water in the chilled mug; stir until thoroughly mixed. Pour the cream soda into the mug.",
+        "Stir the whipped cream, caramel sauce, and salt together in a small bowl; spoon atop the soda mixture. Stir lightly; it will froth!"
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/965890.jpg",
+    "ingredients": [
+        "2 tablespoons butterscotch topping",
+        "1 cup soda water",
+        "1 cup cream soda",
+        "2 tablespoons whipped cream",
+        "2 tablespoons caramel sauce",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterbeer II",
+    "url": "http://allrecipes.com/recipe/219139/butterbeer-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterbeer-iii.json b/serverless-fleets/data/input/inferencing/recipes/butterbeer-iii.json
new file mode 100644
index 000000000..031311fbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterbeer-iii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Stir the brown sugar and water together in a small saucepan over medium heat; bring to a gentle boil, and cook until the mixture reads 240 degrees F (115 degrees C) on a candy thermometer. When a small amount of the syrup is dropped into a glass of cold water, it should form a soft ball. Add the butter, salt, cider vinegar, and 1/4 cup heavy cream, and stir. Remove from heat and set aside to cool completely; mix the rum extract into the cooled mixture.",
+        "Combine 2 tablespoons of the brown sugar-cream syrup with remaining 1/2 cup heavy cream in a non-plastic bowl; beat with an electric mixer until whipped and cream holds soft peaks, 2 to 3 minutes.",
+        "Pour about 1/4 cup of the remaining brown sugar-cream mixture into a tall glass; stir about 1/4 of a bottle of cream soda into the cream mixture. Top with the remainder of the cream soda in the bottle. Top with about 1/4 of the whipped cream. Repeat with 3 more glasses to serve."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "2 tablespoons water",
+        "6 tablespoons butter",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon cider vinegar",
+        "1/4 cup heavy cream, divided",
+        "1/2 teaspoon rum extract",
+        "1/2 cup heavy cream",
+        "4 (12 fluid ounce) cans or bottles cream soda"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterbeer III",
+    "url": "http://allrecipes.com/recipe/219136/butterbeer-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterbeer-iv.json b/serverless-fleets/data/input/inferencing/recipes/butterbeer-iv.json
new file mode 100644
index 000000000..9be2913a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterbeer-iv.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Stir the milk, condensed milk, vanilla extract, butter, and brown sugar together in a saucepan over medium heat until brown sugar has dissolved. Beat with a whisk occasionally as it warms. Just before the mixture begins to boil, remove from heat and whisk until frothy. Pour into a mug, and top with whipped cream to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/777887.jpg",
+    "ingredients": [
+        "1/2 cup milk",
+        "1/2 cup sweetened condensed milk",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon butter",
+        "1 tablespoon brown sugar",
+        "1 teaspoon whipped cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterbeer IV",
+    "url": "http://allrecipes.com/recipe/219134/butterbeer-iv/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterbeer-v.json b/serverless-fleets/data/input/inferencing/recipes/butterbeer-v.json
new file mode 100644
index 000000000..8ea32f165
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterbeer-v.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt the butter with the honey in a small saucepan over medium heat. Stir the milk, sugar, vanilla extract, and butterscotch topping into the butter mixture; heat until just about to boil and remove from heat. Whisk the cinnamon and hot chocolate powder into the mixture; pour into a mug to serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/7138498.jpg",
+    "ingredients": [
+        "1 tablespoon butter",
+        "2 teaspoons honey",
+        "1 1/2 cups milk",
+        "2 teaspoons white sugar",
+        "1 teaspoon vanilla extract",
+        "1 ounce butterscotch topping",
+        "1/2 teaspoon ground cinnamon",
+        "2 teaspoons hot chocolate powder"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterbeer V",
+    "url": "http://allrecipes.com/recipe/219135/butterbeer-v/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterbeer.json b/serverless-fleets/data/input/inferencing/recipes/butterbeer.json
new file mode 100644
index 000000000..a858dd6e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterbeer.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Place the ginger ale in a 2-cup microwave-safe measuring cup, and microwave on high until the soda is hot but not boiling, 1 to 2 minutes. Gently stir in the butter to melt, then stir in the brown sugar and cinnamon. Don't stir too vigorously to avoid the soda fizzing up. Pour the drink into mugs, and serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2502053.jpg",
+    "ingredients": [
+        "2 cups ginger ale",
+        "1 teaspoon butter",
+        "1 tablespoon brown sugar",
+        "1/4 teaspoon cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterbeer",
+    "url": "http://allrecipes.com/recipe/213135/butterbeer/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttercream-coconut-cake-icing.json b/serverless-fleets/data/input/inferencing/recipes/buttercream-coconut-cake-icing.json
new file mode 100644
index 000000000..502c38c72
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttercream-coconut-cake-icing.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.",
+        "Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.",
+        "Stir enough milk into butter mixture to achieve desired consistency for icing.",
+        "Fold half the coconut into the icing; spread icing over cake.",
+        "Sprinkle remaining coconut and pecans over icing."
+    ],
+    "ingredients": [
+        "1/2 cup unsalted butter, softened",
+        "1/2 cup vegetable shortening",
+        "1 teaspoon vanilla extract",
+        "3 cups confectioners' sugar, sifted",
+        "2 tablespoons milk, or as needed",
+        "1 (7 ounce) package sweetened flaked coconut, divided",
+        "1/4 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttercream-Coconut Cake Icing",
+    "url": "http://allrecipes.com/recipe/221110/buttercream-coconut-cake-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttercream-icing.json b/serverless-fleets/data/input/inferencing/recipes/buttercream-icing.json
new file mode 100644
index 000000000..e1b5b8e65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttercream-icing.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "1/2 cup shortening",
+        "1 teaspoon vanilla extract",
+        "4 cups confectioners' sugar",
+        "2 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttercream Icing",
+    "url": "http://allrecipes.com/recipe/11058/buttercream-icing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttercup-squash-soup.json b/serverless-fleets/data/input/inferencing/recipes/buttercup-squash-soup.json
new file mode 100644
index 000000000..1c488be9e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttercup-squash-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.",
+        "Bake squash in the preheated oven until tender, about 45 minutes.",
+        "Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.",
+        "Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.",
+        "Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 large buttercup squash, halved and seeded",
+        "3 tablespoons butter",
+        "1 yellow onion, diced",
+        "4 cups chicken broth",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried marjoram",
+        "1 teaspoon freshly ground black pepper, or to taste",
+        "1/3 teaspoon ground cayenne pepper",
+        "1 (8 ounce) package cream cheese, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttercup Squash Soup",
+    "url": "http://allrecipes.com/recipe/256024/buttercup-squash-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttercup-squash-with-apples-and-peca.json b/serverless-fleets/data/input/inferencing/recipes/buttercup-squash-with-apples-and-peca.json
new file mode 100644
index 000000000..ccb5ec650
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttercup-squash-with-apples-and-peca.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.",
+        "Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.",
+        "Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.",
+        "Bake in the preheated oven until squash is tender, about 45 minutes."
+    ],
+    "ingredients": [
+        "2 buttercup squash, halved and seeded",
+        "3 cups red apples, peeled and cut into small chunks",
+        "1/2 lemon, juiced",
+        "1/2 cup chopped pecans, divided",
+        "2 tablespoons brown sugar",
+        "1/2 teaspoon ground cinnamon",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttercup Squash with Apples and Pecans",
+    "url": "http://allrecipes.com/recipe/256023/buttercup-squash-with-apples-and-peca/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttercup.json b/serverless-fleets/data/input/inferencing/recipes/buttercup.json
new file mode 100644
index 000000000..58ea49478
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttercup.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Fill a brandy snifter (or medium sized glass) with crushed ice. Pour in the cream, creme de cacao, and butterscotch schnapps."
+    ],
+    "ingredients": [
+        "4 fluid ounces light cream",
+        "1 fluid ounce creme de cacao",
+        "1 fluid ounce butterscotch schnapps",
+        "1/4 cup crushed ice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttercup",
+    "url": "http://allrecipes.com/recipe/21656/buttercup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttered-beets-with-spring-herbs-3190.json b/serverless-fleets/data/input/inferencing/recipes/buttered-beets-with-spring-herbs-3190.json
new file mode 100644
index 000000000..4f75d4c05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttered-beets-with-spring-herbs-3190.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges.",
+        "Melt butter in large skillet over medium heat. Add garlic; saut\u00e9 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "10 medium beets (about 2 inches in diameter), rinsed, tops trimmed",
+        "1 cup water",
+        "2 tablespoons (1/4 stick) butter",
+        "1 teaspoon minced garlic",
+        "1/4 cup chopped fresh chives or green onion tops",
+        "1 tablespoon minced fresh parsley",
+        "2 teaspoons minced fresh tarragon",
+        "2 tablespoons red wine vinegar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Side",
+        "Vegetarian",
+        "Low Sodium",
+        "Wheat/Gluten-Free",
+        "Beet",
+        "Spring",
+        "Chive"
+    ],
+    "title": "Buttered Beets with Spring Herbs",
+    "url": "http://www.epicurious.com/recipes/food/views/buttered-beets-with-spring-herbs-3190"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttered-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/buttered-biscuits.json
new file mode 100644
index 000000000..238106d7e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttered-biscuits.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.",
+        "Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.",
+        "Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes."
+    ],
+    "ingredients": [
+        "2 cups self-rising flour",
+        "1/2 cup butter or margarine",
+        "2/3 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttered Biscuits",
+    "url": "http://allrecipes.com/recipe/6870/buttered-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttered-braised-cabbage.json b/serverless-fleets/data/input/inferencing/recipes/buttered-braised-cabbage.json
new file mode 100644
index 000000000..dc891785a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttered-braised-cabbage.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper."
+    ],
+    "ingredients": [
+        "1/4 cup butter, divided",
+        "1 head green cabbage, shredded",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttered-Braised Cabbage",
+    "url": "http://allrecipes.com/recipe/256279/buttered-braised-cabbage/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttered-brussels-sprouts-102575.json b/serverless-fleets/data/input/inferencing/recipes/buttered-brussels-sprouts-102575.json
new file mode 100644
index 000000000..8ca4a908c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttered-brussels-sprouts-102575.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste."
+    ],
+    "ingredients": [
+        "2 pound Brussels sprouts, trimmed",
+        "3 tablespoons unsalted butter, softened"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Thanksgiving",
+        "Vegetarian",
+        "Fall",
+        "Brussel Sprout",
+        "Gourmet"
+    ],
+    "title": "Buttered Brussels Sprouts",
+    "url": "http://www.epicurious.com/recipes/food/views/buttered-brussels-sprouts-102575"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttered-ginger-sauce.json b/serverless-fleets/data/input/inferencing/recipes/buttered-ginger-sauce.json
new file mode 100644
index 000000000..092bcf1b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttered-ginger-sauce.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt butter in a small saucepan over medium heat.  Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes.  Stir in Parmesan cheese and cook until well blended."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1/4 cup grated fresh ginger root",
+        "1 1/2 tablespoons minced garlic",
+        "1/2 cup chopped green onions",
+        "1 1/2 teaspoons dried basil",
+        "1 teaspoon black pepper",
+        "1 dash red pepper flakes",
+        "1/3 cup grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttered Ginger Sauce",
+    "url": "http://allrecipes.com/recipe/25907/buttered-ginger-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttered-noodles.json b/serverless-fleets/data/input/inferencing/recipes/buttered-noodles.json
new file mode 100644
index 000000000..6b513c702
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttered-noodles.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot.",
+        "Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package fettuccine noodles",
+        "6 tablespoons butter",
+        "1/3 cup grated Parmesan cheese",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttered Noodles",
+    "url": "http://allrecipes.com/recipe/244458/buttered-noodles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-banana-cake.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-banana-cake.json
new file mode 100644
index 000000000..e835189ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-banana-cake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.  Grease and flour 13 x 9-inch baking pan.",
+        "Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger.  Pour into prepared pan.",
+        "Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean.  Cool completely in pan on wire rack.",
+        "Frost cake; sprinkle with remaining chopped Butterfinger."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "2 medium ripe bananas, mashed",
+        "36 pieces NESTLE\u00ae BUTTERFINGER\u00ae Bites Candy, chopped, divided",
+        "1 (16 ounce) container prepared white frosting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger Banana Cake",
+    "url": "http://allrecipes.com/recipe/232466/butterfinger-banana-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-banana-split.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-banana-split.json
new file mode 100644
index 000000000..a09890bf1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-banana-split.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Arrange two banana halves in each of 4 ice cream dishes. Top each with three scoops ice cream.",
+        "Sprinkle with chopped Butterfinger, then drizzle with Nesquik.",
+        "Top with whipped cream and a cherry. Serve immediately."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/250x250/1000669.jpg",
+    "ingredients": [
+        "4 bananas, ripe, peeled, and halved lengthwise",
+        "12 scoops ice cream, different flavors",
+        "12 pieces NESTLE\u00ae BUTTERFINGER\u00ae Bites Candy, chopped, or more if desired",
+        "Chocolate Flavor NESTLE\u00ae NESQUIK\u2122 Syrup",
+        "whipped cream",
+        "4 maraschino cherries, stemmed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger Banana Split",
+    "url": "http://allrecipes.com/recipe/232042/butterfinger-banana-split/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-brownies.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-brownies.json
new file mode 100644
index 000000000..580693a5d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-brownies.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat oven according to package directions.  Grease baking pan according to package directions.",
+        "Prepare brownie batter according to package directions; stir in chopped Butterfinger.  Spoon into prepared pan.",
+        "Bake according to package directions.  Cool completely in pan on wire rack.  Cut into pieces using wet knife."
+    ],
+    "ingredients": [
+        "1 (19.8 ounce) package chocolate brownie mix",
+        "24 pieces NESTLE\u00ae BUTTERFINGER\u00ae Bites Candy, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger Brownies",
+    "url": "http://allrecipes.com/recipe/232050/butterfinger-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-cake.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-cake.json
new file mode 100644
index 000000000..14cfdae4b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.",
+        "Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.",
+        "Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.",
+        "Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving."
+    ],
+    "ingredients": [
+        "1 (15.25 ounce) package devil's food cake mix",
+        "2/3 cup water",
+        "1/2 cup oil",
+        "2 eggs",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (12 ounce) jar hot fudge dessert topping",
+        "1 (12 ounce) jar caramel dessert topping",
+        "1 (16 ounce) package frozen whipped topping (such as Cool Whip\u00ae), thawed",
+        "2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger\u00ae), crushed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger\u00ae Cake",
+    "url": "http://allrecipes.com/recipe/235240/butterfinger-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-caramel-apples.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-caramel-apples.json
new file mode 100644
index 000000000..0834bc09b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-caramel-apples.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Line tray or baking sheet with wax paper. Insert 1 stick into stem end of each apple.",
+        "Microwave caramels and water in large, microwave-safe bowl on HIGH (100%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.",
+        "Dip each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, then place on prepared tray. Refrigerate for 45 minutes or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day as they are prepared."
+    ],
+    "ingredients": [
+        "6 lollipop or wooden craft sticks*",
+        "6 tart apples, washed, dried, and stems removed",
+        "1 (14 ounce) package caramels",
+        "2 tablespoons water",
+        "24 pieces NESTLE\u00ae BUTTERFINGER\u00ae Bites Candy, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger Caramel Apples",
+    "url": "http://allrecipes.com/recipe/232043/butterfinger-caramel-apples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-cheesecake.json
new file mode 100644
index 000000000..40add8472
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-cheesecake.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix 1 1/2 containers whipped topping and cream cheese together in a bowl; fold in crushed candy. Pour mixture into the graham cracker crust. Spread remaining whipped topping over the top.",
+        "Chill cheesecake in the refrigerator until set, at least 2 hours."
+    ],
+    "ingredients": [
+        "2 (8 ounce) containers extra creamy whipped topping (such as Cool Whip\u00ae)",
+        "1 1/2 (8 ounce) packages cream cheese, at room temperature",
+        "10 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger\u00ae), crushed",
+        "1 (9 inch) prepared graham cracker crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger\u00ae Cheesecake",
+    "url": "http://allrecipes.com/recipe/247209/butterfinger-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-cookies.json
new file mode 100644
index 000000000..852a02132
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-cookies.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F.",
+        "Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.",
+        "Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely."
+    ],
+    "ingredients": [
+        "1 3/4 cups all-purpose flour",
+        "3/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "3/4 cup granulated sugar",
+        "1/2 cup butter or margarine, softened",
+        "1 large egg",
+        "36 pieces NESTLE\u00ae BUTTERFINGER\u00ae Bites Candy, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger\u00ae Cookies",
+    "url": "http://allrecipes.com/recipe/232467/butterfinger-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-creme-brulee.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-creme-brulee.json
new file mode 100644
index 000000000..78f00a43e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-creme-brulee.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F. Place about 1 tablespoon chopped Butterfinger into each of four 6-ounce ramekins or custard cups.",
+        "Place cream, 7 tablespoons sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.",
+        "Pour cream mixture through a fine sieve into prepared cups. Place cups in 9-inch-square baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.",
+        "Bake for about 1 hour, 30 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.",
+        "Sprinkle each creme brulee evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened."
+    ],
+    "ingredients": [
+        "16 pieces Butterfinger\u00ae Bites, chopped, divided",
+        "2 cups heavy whipping cream",
+        "10 tablespoons granulated sugar, divided",
+        "1/8 teaspoon salt",
+        "4 large egg yolks",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger Creme Brulee",
+    "url": "http://allrecipes.com/recipe/232036/butterfinger-creme-brulee/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-cupcakes.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-cupcakes.json
new file mode 100644
index 000000000..a0cd6b766
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-cupcakes.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Grease or paper-line 24 muffin cups.",
+        "Prepare cake mix batter according to package directions; stir in 1/2 cup Butterfinger. Spoon into prepared muffin cups.",
+        "Bake for 15 to 25 minutes or until wooden pick inserted in cupcake comes out clean. Cool completely. Frost; sprinkle with remaining Butterfinger."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package chocolate or yellow cake mix",
+        "36 pieces NESTLE\u00ae BUTTERFINGER\u00ae Bites Candy, chopped, divided",
+        "1 (12 ounce) container prepared chocolate or vanilla frosting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger Cupcakes",
+    "url": "http://allrecipes.com/recipe/232044/butterfinger-cupcakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-no-bake-cheesecake.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-no-bake-cheesecake.json
new file mode 100644
index 000000000..0b77b9ab8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-no-bake-cheesecake.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.",
+        "Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.",
+        "Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.",
+        "Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.",
+        "Refrigerate cheesecake until set, at least 4 hours but preferably overnight."
+    ],
+    "ingredients": [
+        "Crust:",
+        "1 cup chocolate wafers (such as Oreo\u00ae), filling discarded",
+        "2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger\u00ae)",
+        "1/4 cup melted butter, or more to taste",
+        "Filling:",
+        "11 ounces cream cheese, softened",
+        "1 (14 ounce) can sweetened condensed milk",
+        "1/3 cup lemon juice",
+        "2 teaspoons vanilla extract",
+        "1/2 cup crushed chocolate-covered crispy peanut butter candy (such as Butterfinger\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger\u00ae No-Bake Cheesecake",
+    "url": "http://allrecipes.com/recipe/247210/butterfinger-no-bake-cheesecake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-popcorn-balls.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-popcorn-balls.json
new file mode 100644
index 000000000..b50049a00
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-popcorn-balls.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Combine popcorn and chopped Butterfinger in large bowl.",
+        "Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.",
+        "Pour over popcorn mixture; quickly toss to coat well. Coat ice cream or cookie scoop with nonstick cooking spray.  Scoop popcorn mixture into 25 (1 1/2-inch) balls. Place on wax paper to cool. Wrap in decorative bags or store in airtight container."
+    ],
+    "ingredients": [
+        "6 cups popped popcorn",
+        "9 pieces NESTLE\u00ae BUTTERFINGER\u00ae Fun Size Candy Bars, chopped",
+        "1/4 cup butter",
+        "3 1/2 cups miniature marshmallows",
+        "Nonstick cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger Popcorn Balls",
+    "url": "http://allrecipes.com/recipe/232039/butterfinger-popcorn-balls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfinger-smores.json b/serverless-fleets/data/input/inferencing/recipes/butterfinger-smores.json
new file mode 100644
index 000000000..56440d735
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfinger-smores.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat broiler.",
+        "Place 1 Butterfinger candy bar diagonally on top of each graham cracker square; top with marshmallow halves. Place on baking sheet.",
+        "Broil for 1 to 2 minutes or until marshmallows are lightly browned. Serve warm."
+    ],
+    "ingredients": [
+        "8 NESTLE\u00ae BUTTERFINGER\u00ae Fun Size Candy Bars",
+        "8 graham cracker squares",
+        "4 large marshmallows, halved"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfinger S'mores",
+    "url": "http://allrecipes.com/recipe/232041/butterfinger-smores/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterflied-leg-of-lamb-106680.json b/serverless-fleets/data/input/inferencing/recipes/butterflied-leg-of-lamb-106680.json
new file mode 100644
index 000000000..e5c16e3d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterflied-leg-of-lamb-106680.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.",
+        "2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley."
+    ],
+    "ingredients": [
+        "3/4 cup each dry red wine and soy sauce",
+        "4 large cloves of garlic, crushed",
+        "1 tablespoon coarsely ground black pepper",
+        "10 tablespoons coarsely chopped flat-leaf parsley",
+        "1 butterflied leg of lamb (about 4 to 5 pounds)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Lamb",
+        "Red Wine",
+        "Summer",
+        "Grill/Barbecue",
+        "Soy Sauce",
+        "Parade"
+    ],
+    "title": "Butterflied Leg of Lamb",
+    "url": "http://www.epicurious.com/recipes/food/views/butterflied-leg-of-lamb-106680"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterflied-leg-of-lamb-with-rosemary-2233.json b/serverless-fleets/data/input/inferencing/recipes/butterflied-leg-of-lamb-with-rosemary-2233.json
new file mode 100644
index 000000000..041b215d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterflied-leg-of-lamb-with-rosemary-2233.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes.",
+        "Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, making certain all parts of lamb are covered with marinade. Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking.",
+        "Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle both sides of lamb generously with salt and pepper. Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130\u00b0F for medium-rare, turning occasionally, about 20 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices."
+    ],
+    "ingredients": [
+        "3/4 cup dry red wine",
+        "1/2 cup extra-virgin olive oil",
+        "1/3 cup coarse-grained mustard",
+        "1/4 cup red wine vinegar",
+        "4 tablespoons fresh rosemary leaves (6 sprigs)",
+        "2 tablespoons drained green peppercorns in brine",
+        "1 tablespoon dried oregano",
+        "2 large garlic cloves",
+        "1 4-to 5-pound leg of lamb, boned, butterflied, trimmed of excess fat"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Lamb",
+        "Rosemary",
+        "Grill",
+        "Grill/Barbecue"
+    ],
+    "title": "Butterflied Leg of Lamb with Rosemary",
+    "url": "http://www.epicurious.com/recipes/food/views/butterflied-leg-of-lamb-with-rosemary-2233"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterflied-leg-of-lamb-with-thyme-and-orange-107276.json b/serverless-fleets/data/input/inferencing/recipes/butterflied-leg-of-lamb-with-thyme-and-orange-107276.json
new file mode 100644
index 000000000..f3265b0e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterflied-leg-of-lamb-with-thyme-and-orange-107276.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine thyme, orange peel, garlic, salt, and pepper in small bowl. Open lamb on rimmed baking sheet. Using small sharp knife, make twelve 1/2-inch-deep slits on each side of lamb. Fill each slit with 1/2 teaspoon thyme mixture. Rub any remaining thyme mixture over both sides of lamb. Brush lamb lightly with olive oil. (Can be prepared ahead. Let stand 2 hours at room temperature or cover and refrigerate up to 1 day.)",
+        "Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125\u00b0F to 130\u00b0F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons chopped fresh thyme",
+        "1 1/2 tablespoons grated orange peel",
+        "3 garlic cloves, minced",
+        "1 1/2 teaspoons coarse salt",
+        "1 1/2 teaspoons ground black pepper",
+        "1 4-pound boneless leg of lamb, fat well trimmed",
+        "Olive oil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Herb",
+        "Lamb",
+        "Broil",
+        "Fall"
+    ],
+    "title": "Butterflied Leg of Lamb with Thyme and Orange",
+    "url": "http://www.epicurious.com/recipes/food/views/butterflied-leg-of-lamb-with-thyme-and-orange-107276"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterflied-roast-chicken-with-lemon.json b/serverless-fleets/data/input/inferencing/recipes/butterflied-roast-chicken-with-lemon.json
new file mode 100644
index 000000000..ff7817d7a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterflied-roast-chicken-with-lemon.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.",
+        "Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.",
+        "Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).",
+        "Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.",
+        "Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil, or as needed",
+        "1 (3 pound) whole chicken, backbone removed",
+        "kosher salt and ground black pepper to taste",
+        "1 lemon, sliced into rounds",
+        "4 sprigs fresh rosemary",
+        "1/2 cup white wine"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterflied Roast Chicken with Lemon and Rosemary",
+    "url": "http://allrecipes.com/recipe/242362/butterflied-roast-chicken-with-lemon/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterflied-trout-with-spicy-lettuce-celery-and-herbs-56389767.json b/serverless-fleets/data/input/inferencing/recipes/butterflied-trout-with-spicy-lettuce-celery-and-herbs-56389767.json
new file mode 100644
index 000000000..4fe612a71
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterflied-trout-with-spicy-lettuce-celery-and-herbs-56389767.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Using the side of a chef's knife, mash jalape\u00f1o, lime zest, and orange zest with a pinch of salt on a cutting board to a paste. Transfer to a medium bowl and mix in shallot, orange juice, lime juice, fish sauce, and soy sauce. Season dressing with salt and pepper.",
+        "Season trout with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Cook 1 trout, skin side down, until golden brown and crisp, about 4 minutes (flesh will be nearly cooked through). Remove from heat, turn fish, and let sit until cooked through, about 1 minute more. Transfer trout to a platter. Wipe out skillet; repeat with remaining trout and 1 tablespoon oil.",
+        "Toss lettuce, celery, celery leaves (if using), cilantro, mint, and 3 tablespoons dressing in a large bowl; season with salt and pepper. Top trout with salad and spoon remaining dressing over."
+    ],
+    "ingredients": [
+        "1/2 jalape\u00f1o, with seeds, very finely chopped",
+        "1 tablespoon finely grated lime zest",
+        "1 tablespoon finely grated orange zest",
+        "Kosher salt",
+        "1 small shallot, thinly sliced into rings",
+        "1/4 cup fresh orange juice",
+        "3 tablespoons fresh lime juice",
+        "1 tablespoon fish sauce (such as nam pla or nuoc nam)",
+        "1 tablespoon soy sauce",
+        "Freshly ground black pepper",
+        "2 (14\u201316-ounce) whole butterflied rainbow trout",
+        "2 tablespoons vegetable oil",
+        "4 Little Gem, butter lettuce, or romaine hearts, leaves separated",
+        "2 celery stalks, preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal",
+        "1 cup cilantro leaves with tender stems",
+        "1/2 cup mint leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Kid-Friendly",
+        "Trout",
+        "Celery",
+        "Summer",
+        "Healthy",
+        "Soy Sauce",
+        "Lettuce"
+    ],
+    "title": "Butterflied Trout with Spicy Lettuce, Celery, and Herbs",
+    "url": "http://www.epicurious.com/recipes/food/views/butterflied-trout-with-spicy-lettuce-celery-and-herbs-56389767"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterflied-turkey-with-fennel-sausage-and-ricotta-stuffing-361749.json b/serverless-fleets/data/input/inferencing/recipes/butterflied-turkey-with-fennel-sausage-and-ricotta-stuffing-361749.json
new file mode 100644
index 000000000..2e55cfc9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterflied-turkey-with-fennel-sausage-and-ricotta-stuffing-361749.json
@@ -0,0 +1,58 @@
+{
+    "directions": [
+        "Heat oil in large skillet over medium-high heat. Add sausage. Saut\u00e9 until cooked through, about 6 minutes. Using slotted spoon, transfer to bowl. Add diced fennel, leeks, and shallots to skillet. Saut\u00e9 8 minutes. Add garlic and wine. Boil 3 minutes, scraping up browned bits. Scrape into bowl with sausage. Cool. DO AHEAD: Can be made 1 day ahead. Cover; chill.",
+        "Mix breadcrumbs, Parmesan, and ricotta into stuffing. Whisk eggs, sage, rosemary, 1 teaspoon salt, pepper, and fennel fronds in bowl. Stir into stuffing.",
+        "Mix fennel seeds, rosemary, salt, and pepper, then oil in small bowl. Rinse turkey; pat dry. Place turkey, skin side down, on work surface. Spread half of fennel oil over flesh side. Turn turkey over onto large rimmed baking sheet. Tuck wing tips under.",
+        "Starting at neck end, run fingers gently under skin of breast, thigh, and legs. Spread stuffing under skin. Massage to even out thickness of stuffing. Spread fennel oil over turkey skin.",
+        "Set rack at lowest position in oven and preheat to 350\u00b0F. Pour 1 cup stock or broth onto baking sheet under turkey.",
+        "Roast turkey until thermometer inserted into thickest part of thigh registers 160\u00b0F to 165\u00b0F, adding stock by cupfuls if pan is dry, 2 to 2 1/2 hours. Transfer turkey to platter; let rest 30 to 45 minutes. Reserve baking sheet with juices. While turkey rests, prepare Fennel Pan Gravy . Serve turkey with gravy.",
+        "Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When covered with white ash, push to opposite sides of bottom rack. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.",
+        "Place turkey, skin side up, on rack over pan; cover. Insert instant-read thermometer into hole in hood. Maintain temperature at 350\u00b0F on charcoal grill by opening and closing vents or adjusting temperature on gas grill with controls. Grill until thermometer inserted into thickest part of thigh registers 160\u00b0F to 165\u00b0F, tenting with foil if browning too quickly, 13/4 to 2 hours. Transfer turkey to platter; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).",
+        "Serve grilled turkey with Mixed- Mushroom and Tarragon Gravy."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 1/2 pounds sweet Italian sausages, casings removed, broken into pieces",
+        "2 medium fresh fennel bulbs, trimmed, diced, plus 1/4 cup chopped fronds",
+        "2 cups chopped leeks (white and pale green parts only)",
+        "1/2 cup chopped shallots",
+        "5 garlic cloves, thinly sliced",
+        "1/2 cup dry white wine",
+        "2 cups fresh breadcrumbs made from crustless country-style French bread",
+        "1 cup freshly grated Parmesan cheese",
+        "1 cup whole-milk ricotta cheese",
+        "2 large eggs",
+        "2 teaspoons chopped fresh sage",
+        "2 teaspoons chopped fresh rosemary",
+        "1 teaspoon salt",
+        "3/4 teaspoon ground black pepper",
+        "1 tablespoon fennel seeds, ground",
+        "2 teaspoons minced fresh rosemary",
+        "1 tablespoon salt",
+        "2 teaspoons ground black pepper",
+        "3 tablespoons olive oil",
+        "1 12- to 14-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock Turkey Stock",
+        "2 cups (or more) Ultimate Turkey Stock or low-salt chicken broth",
+        "Fresh Fennel Pan Gravy if roasting the turkey, or Mixed-Mushroom and Tarragon Gravy if grilling the turkey",
+        "Special equipment: Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "turkey",
+        "Roast",
+        "Thanksgiving",
+        "Dinner",
+        "Ricotta",
+        "Sausage",
+        "Fennel",
+        "Fall",
+        "Grill",
+        "Grill/Barbecue",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/butterflied-turkey-with-fennel-sausage-and-ricotta-stuffing-361749"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfly-buns.json b/serverless-fleets/data/input/inferencing/recipes/butterfly-buns.json
new file mode 100644
index 000000000..8f9b041ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfly-buns.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven 350 F (175 degrees C).  Line a 12-cup-muffin-pan with paper baking cups.",
+        "Cream 1/4 cup butter or margarine and white sugar together until pale yellow and fluffy.  Gradually add small amounts of beaten egg, beating continuously.  In a small bowl, combine cocoa powder and hot water. Stir cocoa mixture into batter. Fold in flour using figure eight movement.  If the mixture is too stiff, batter should slowly drop off spoon when lifted from bowl, add a small amount of water.  Divide mixture into 12 muffin cups.",
+        "Bake for 15 to 20 minutes, or until well risen and firm to touch.   Allow to cool.",
+        "Cream 1/4 cup butter or margarine until soft.  Gradually add sifted confectioners sugar and vanilla extract.  Mix cream filling until smooth.",
+        "Cut circles from tops of muffins, and halve these to resemble butterfly wings.  Put a small amount of cherry jam in the cut out hole, and cover with a teaspoon of cream filling.  Place the wing shapes into the cream filling curved side down."
+    ],
+    "ingredients": [
+        "1 cup self-rising flour",
+        "1/4 cup unsweetened cocoa powder",
+        "1 tablespoon hot water",
+        "1/4 cup margarine",
+        "1/4 cup white sugar",
+        "1 egg",
+        "1/4 cup margarine",
+        "1 1/2 cups confectioners' sugar",
+        "1/2 teaspoon vanilla extract",
+        "2 tablespoons cherry jam"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfly Buns",
+    "url": "http://allrecipes.com/recipe/6970/butterfly-buns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfly-cakes.json b/serverless-fleets/data/input/inferencing/recipes/butterfly-cakes.json
new file mode 100644
index 000000000..24294b533
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfly-cakes.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.",
+        "Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.",
+        "Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.",
+        "Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.",
+        "Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings."
+    ],
+    "ingredients": [
+        "3/4 cup butter, softened",
+        "3/4 cup white sugar",
+        "2 tablespoons white sugar",
+        "3 eggs",
+        "1 teaspoon vanilla extract, or more to taste",
+        "1 1/2 cups self-rising flour",
+        "Buttercream Filling:",
+        "1 cup confectioners' sugar",
+        "2 1/2 tablespoons confectioners' sugar",
+        "1/4 cup butter, softened",
+        "1 teaspoon vanilla extract, or to taste",
+        "1/2 cup raspberry jam, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfly Cakes",
+    "url": "http://allrecipes.com/recipe/256534/butterfly-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfly-chili-lime-prawn-spedini-wi.json b/serverless-fleets/data/input/inferencing/recipes/butterfly-chili-lime-prawn-spedini-wi.json
new file mode 100644
index 000000000..68193754b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfly-chili-lime-prawn-spedini-wi.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached.  Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.",
+        "Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.",
+        "Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.",
+        "Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.",
+        "Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce."
+    ],
+    "ingredients": [
+        "Prawns:",
+        "2 large limes, juiced",
+        "2 tablespoons chili oil",
+        "1 teaspoon sea salt",
+        "20 peeled and deveined jumbo shrimp, tails still attached",
+        "20 wooden skewers",
+        "Raspberry Dipping Sauce:",
+        "2 tablespoons raspberry vinegar",
+        "2 tablespoons white sugar",
+        "4 ounces fresh raspberries",
+        "1 jalapeno pepper, seeded and minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce",
+    "url": "http://allrecipes.com/recipe/216189/butterfly-chili-lime-prawn-spedini-wi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfly-frosting.json b/serverless-fleets/data/input/inferencing/recipes/butterfly-frosting.json
new file mode 100644
index 000000000..d19c7ef99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfly-frosting.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Cream butter or margarine.  Add part of the sugar gradually, blending after each addition.  Add remaining sugar, alternately with egg white, then with cream, beating after each addition until smooth.  Stir in vanilla and salt.  Divide into different bowls if you wish to make different colours, and tint delicately with colouring.  Keep frosting covered to avoid crusting.  If necessary, one or two drops of cream or milk may be added to maintain consistency"
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "3 cups sifted confectioners' sugar",
+        "1 egg white",
+        "1 tablespoon cream",
+        "3/4 teaspoon vanilla extract",
+        "1/8 teaspoon salt",
+        "3 drops red food coloring"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfly Frosting",
+    "url": "http://allrecipes.com/recipe/7660/butterfly-frosting/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterfly-honey-pork-fillets.json b/serverless-fleets/data/input/inferencing/recipes/butterfly-honey-pork-fillets.json
new file mode 100644
index 000000000..1e2adc169
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterfly-honey-pork-fillets.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a shallow glass dish or bowl, mix together honey and Worcestershire sauce. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate.",
+        "Lightly oil grill and preheat to medium low.",
+        "Remove pork chops from marinade. Season with pepper to taste and grill for 35 to 40 minutes, turning often."
+    ],
+    "ingredients": [
+        "4 pork chops",
+        "4 teaspoons honey",
+        "1/2 cup Worcestershire sauce",
+        "ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterfly Honey Pork Fillets",
+    "url": "http://allrecipes.com/recipe/14551/butterfly-honey-pork-fillets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterhorn-rolls.json b/serverless-fleets/data/input/inferencing/recipes/butterhorn-rolls.json
new file mode 100644
index 000000000..fd7ccb0cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterhorn-rolls.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt together. In a large bowl, combine the milk mixture, yeast mixture and egg mixture. Sift the flour and baking powder together, and add to the wet mixture; stir until combined, then cover and refrigerate overnight.",
+        "Divide dough into fourths, and roll out on a floured surface. Spread surface with the soft butter. Cut dough into triangles, and roll up from larger to small end.  Place rolls on a baking sheet, and allow to rise for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)",
+        "Bake in a preheated oven for 8 to 10 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "1 cup milk",
+        "1/2 cup warm water (110 degrees F/45 degrees C)",
+        "1 1/2 teaspoons active dry yeast",
+        "1 teaspoon white sugar",
+        "2 eggs",
+        "1/2 cup white sugar",
+        "2 teaspoons salt",
+        "4 1/2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 cup butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterhorn Rolls",
+    "url": "http://allrecipes.com/recipe/13491/butterhorn-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterhorns.json b/serverless-fleets/data/input/inferencing/recipes/butterhorns.json
new file mode 100644
index 000000000..383d0b883
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterhorns.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.",
+        "Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.",
+        "After the dough has risen, punch down, cover, and refrigerate overnight.",
+        "Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.",
+        "Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden."
+    ],
+    "ingredients": [
+        "1 (0.6 ounce) cake compressed fresh yeast",
+        "2 teaspoons white sugar",
+        "1 1/2 cups milk",
+        "1 cup butter",
+        "1/2 cup white sugar",
+        "3 eggs",
+        "5 1/2 cups bread flour",
+        "1 teaspoon salt",
+        "1/2 cup butter, softened"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterhorns",
+    "url": "http://allrecipes.com/recipe/60779/butterhorns/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterless-dessert-cake.json b/serverless-fleets/data/input/inferencing/recipes/butterless-dessert-cake.json
new file mode 100644
index 000000000..ffd5d53e7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterless-dessert-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch log mold (baking dish that looks like a half pipe) or small loaf pan.",
+        "Use an electric mixer to beat the egg yolks and the sugar until light. In a separate bowl, whip the egg whites until a beater lifted from the whites leaves a peak that folds over on itself. Fold the beaten egg whites, grated apples, flour, and baking powder into the egg yolk and sugar mixture. Gently stir batter to blend well. Spread the dough into the greased baking pan.",
+        "Bake in preheated oven for 30 minutes. Cool cake in pan before removing. Using an electric mixer, whip the cream in a chilled bowl until stiff peaks form. Serve cake with fresh berries and whipped cream."
+    ],
+    "ingredients": [
+        "2 eggs, separated",
+        "1/2 cup white sugar plus",
+        "2 1/2 tablespoons white sugar",
+        "2 small apples, peeled, cored, and roughly grated",
+        "1/2 cup all-purpose flour plus",
+        "2 1/2 tablespoons all-purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "2 cups assorted fresh berries",
+        "1 cup whipping cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterless Dessert Cake",
+    "url": "http://allrecipes.com/recipe/166454/butterless-dessert-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-and-chive-salad-dressing.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-and-chive-salad-dressing.json
new file mode 100644
index 000000000..fa8fc1b2f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-and-chive-salad-dressing.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a small bowl, whisk together the buttermilk, mayonnaise, sugar, salt, pepper and chives; store in refrigerator until ready to use."
+    ],
+    "ingredients": [
+        "1/2 cup buttermilk",
+        "2/3 cup light mayonnaise",
+        "1 1/2 teaspoons white sugar",
+        "1/4 teaspoon salt",
+        "1/4 teaspoon coarsely ground black pepper",
+        "1/4 cup chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk and Chive Salad Dressing",
+    "url": "http://allrecipes.com/recipe/20076/buttermilk-and-chive-salad-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-and-honey-sorbet-in-grapefruit-cups-2074.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-and-honey-sorbet-in-grapefruit-cups-2074.json
new file mode 100644
index 000000000..43b7a5a85
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-and-honey-sorbet-in-grapefruit-cups-2074.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Stir in honey in medium saucepan over low heat until warm. Remove honey from heat. Whisk in buttermilk and corn syrup. Refrigerate buttermilk mixture until cold.",
+        "Transfer buttermilk mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to covered container and freeze. (Can be prepared 3 days ahead. Keep frozen.)",
+        "Using small sharp knife, cut around grapefruit to loosen pulp. Remove pulp from grapefruit and reserve for another use. Refrigerate grapefruit shells. (Can be made 6 hours ahead. Cover and keep refrigerated.)",
+        "Pour vegetable oil into heavy large skillet to depth of 1 inch. Heat to 375\u00b0F. Working in batches, add mint and sage sprigs to skillet; fry until beginning to crisp but not brown, about 30 seconds. Using slotted spoon, carefully transfer herb sprigs to paper towels; drain. Sprinkle herb sprigs with sugar to coat lightly.",
+        "Scoop sorbet into each grapefruit cup. Garnish with sugared herb sprigs and serve."
+    ],
+    "ingredients": [
+        "5 tablespoons honey",
+        "1 3/4 cups buttermilk",
+        "3 tablespoons light corn syrup",
+        "2 pink grapefruit, halved crosswise",
+        "Vegetable oil (for frying)",
+        "4 fresh mint sprigs",
+        "4 fresh sage sprigs",
+        "2 tablespoons sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Dairy",
+        "Herb",
+        "Dessert",
+        "Freeze/Chill",
+        "Summer",
+        "Ireland",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk and Honey Sorbet in Grapefruit Cups",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-and-honey-sorbet-in-grapefruit-cups-2074"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-banana-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-banana-bread.json
new file mode 100644
index 000000000..3c733da31
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-banana-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.",
+        "Sift flour, baking soda, and cinnamon together in a bowl.",
+        "Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy; add 1 egg at a time, thoroughly beating the first into the sugar mixture before adding the second. Beat banana and vanilla into the wet mixture together. Stream buttermilk into wet mixture while continually beating until smooth; add flour mixture and continue to beat until you have a smooth batter. Pour batter into the prepared loaf pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1300&h=681&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2171142.jpg",
+    "ingredients": [
+        "2 cups flour",
+        "1 teaspoon baking soda",
+        "\u00bd teaspoon ground cinnamon",
+        "1\u2009\u00bc cups white sugar",
+        "\u00bd cup shortening",
+        "2  egg, beaten",
+        "1 cup mashed ripe banana",
+        "1 teaspoon vanilla extract",
+        "\u00bd cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Banana Bread",
+    "url": "http://allrecipes.com/recipe/241552/buttermilk-banana-bread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-banana-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-banana-pancakes.json
new file mode 100644
index 000000000..7ef351390
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-banana-pancakes.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.",
+        "Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm."
+    ],
+    "ingredients": [
+        "1/2 cup whole wheat flour",
+        "1/4 cup all-purpose flour",
+        "1/4 cup soy flour",
+        "1/4 cup brown sugar",
+        "1/2 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup low-fat buttermilk",
+        "2 egg whites, lightly beaten",
+        "2 small very ripe bananas, mashed",
+        "2 teaspoons vegetable oil, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Banana Pancakes",
+    "url": "http://allrecipes.com/recipe/231395/buttermilk-banana-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-battered-calamari.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-battered-calamari.json
new file mode 100644
index 000000000..d93cebde7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-battered-calamari.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).",
+        "Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.",
+        "Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot."
+    ],
+    "ingredients": [
+        "2 cups vegetable oil for frying",
+        "1 cup buttermilk",
+        "1 cup all-purpose flour",
+        "1/2 tablespoon salt",
+        "1/2 tablespoon ground black pepper",
+        "1 teaspoon dried oregano",
+        "1 pound squid, cleaned and cut into 1/2 inch rings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk-Battered Calamari",
+    "url": "http://allrecipes.com/recipe/69818/buttermilk-battered-calamari/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-i.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-i.json
new file mode 100644
index 000000000..cd2f9a97d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-i.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.",
+        "In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten.",
+        "Roll out dough to 1 inch thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk.",
+        "Bake in preheated oven for 15 minutes, or until golden."
+    ],
+    "ingredients": [
+        "4 cups self-rising flour",
+        "1 tablespoon white sugar",
+        "1 tablespoon baking powder",
+        "2/3 cup shortening",
+        "2 cups buttermilk",
+        "1/4 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Biscuits I",
+    "url": "http://allrecipes.com/recipe/17283/buttermilk-biscuits-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-ii.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-ii.json
new file mode 100644
index 000000000..527cae264
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.",
+        "In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.",
+        "Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.",
+        "Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve."
+    ],
+    "ingredients": [
+        "2 cups self-rising flour",
+        "1/4 cup white sugar",
+        "1/2 teaspoon salt",
+        "1/4 cup shortening",
+        "2/3 cup heavy cream",
+        "1 cup buttermilk",
+        "1 tablespoon butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Biscuits II",
+    "url": "http://allrecipes.com/recipe/18504/buttermilk-biscuits-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-iii.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-iii.json
new file mode 100644
index 000000000..84630f0d2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-iii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.",
+        "In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.",
+        "Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.",
+        "Bake in preheated oven for 15 minutes, until golden."
+    ],
+    "ingredients": [
+        "4 cups self-rising flour",
+        "1 teaspoon white sugar",
+        "1 teaspoon baking powder",
+        "2/3 cup shortening",
+        "2 cups buttermilk",
+        "2 tablespoons buttermilk, for brushing"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Biscuits III",
+    "url": "http://allrecipes.com/recipe/22764/buttermilk-biscuits-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-recipe2.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-recipe2.json
new file mode 100644
index 000000000..4ee62a696
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-recipe2.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F.",
+        "Into a bowl, sift together the flour, baking powder, baking soda, and salt and blend in the shortening until the mixture resembles meal.",
+        "Add the buttermilk, stir the mixture until it just forms a dough, and gather it into a ball. On a lightly floured surface knead the dough gently 6 times and pat it out into a rectangle, roughly 1/2-inch thick.",
+        "Using a knife, divide the dough into 12 even-sized squares. Separate the squares and invert the squares onto a lightly greased baking sheet.",
+        "Brush the tops of the squares with the milk, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them on to a rack. Serve the biscuits at room temperature."
+    ],
+    "ingredients": [
+        "2 cups cake or all-purpose flour",
+        "2 teaspoons double-acting baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup vegetable shortening",
+        "3/4 cup buttermilk",
+        "Milk, for brushing the biscuits"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Biscuit",
+        "Buttermilk",
+        "Dairy Recipes"
+    ],
+    "title": "Buttermilk Biscuits",
+    "url": "http://www.foodnetwork.com/recipes/buttermilk-biscuits-recipe2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-with-butter-and-honey-recipe.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-with-butter-and-honey-recipe.json
new file mode 100644
index 000000000..54ef11b90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-with-butter-and-honey-recipe.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F. Line a baking sheet with parchment or waxed paper.",
+        "In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or over-handle the dough.",
+        "On a lightly floured surface, press the dough out into a round that is about 1-inch thick. Using a round cookie cutter or the rim of a drinking glass, press out (2 1/2-inch) rounds; you should get about 7 biscuits. If you like, you can re-roll the leftover dough to make more, but the texture of these will be denser than the others.",
+        "Place the dough rounds on the prepared baking sheet and brush the tops with heavy cream. Grind fresh pepper over top of biscuits, if desired. Bake until golden on top and brown on the bottom, about 12 to 15 minutes. Serve warm with butter and a drizzle of honey."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour, sifted, plus more for surface",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 stick cold unsalted butter, cut into small pieces, plus more for serving",
+        "1/2 cup buttermilk",
+        "1/2 cup heavy cream",
+        "Freshly ground black pepper, optional",
+        "Honey, for serving"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Southern Recipes",
+        "Biscuit",
+        "Buttermilk",
+        "Dairy Recipes"
+    ],
+    "title": "Buttermilk Biscuits with Butter and Honey",
+    "url": "http://www.foodnetwork.com/recipes/bobby-flay/buttermilk-biscuits-with-butter-and-honey-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-with-honey-butter.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-with-honey-butter.json
new file mode 100644
index 000000000..a8d4e8668
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits-with-honey-butter.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Position rack in middle of oven and preheat to 425\u00b0F. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.",
+        "Gather dough into a ball. On a lightly floured surface, press into an 8\" square. Fold sides over like a letter. Turn 90\u00ba and fold sides again, forming a small square. Press or roll to an 8\" square and repeat once, adding flour as needed to prevent sticking.",
+        "Pat dough into a scant 3/4\" round. Cut out rounds with 2 1/2\" cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.",
+        "Bake biscuits, rotating sheet halfway through, until golden brown, 22\u201324 minutes.",
+        "Stir butter, honey, and 2 tsp. sea salt in a medium bowl until well combined.",
+        "Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 tablespoon plus 1 1/2 teaspoons sugar",
+        "4 teaspoons baking powder",
+        "1 1/2 teaspoons kosher salt",
+        "1/2 teaspoon baking soda",
+        "3 cups all-purpose flour, plus more for surface",
+        "3/4 cup plus 2 Tbsp. (1 3/4 sticks) chilled unsalted butter, cut into small cubes",
+        "1 1/4 cups buttermilk",
+        "1/2 cup (1 stick) unsalted butter, softened",
+        "2 tablespoons honey",
+        "2 teaspoons flaky sea salt, plus more for serving",
+        "A 2 1/2-inch-diameter round cutter or glass"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Biscuit",
+        "Side",
+        "Bread",
+        "Buttermilk",
+        "Honey",
+        "Butter",
+        "Kid-Friendly",
+        "Bake",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Biscuits With Honey Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-biscuits-with-honey-butter"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits.json
new file mode 100644
index 000000000..3064394e6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-biscuits.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, stir together the self-rising flour and baking powder. Pour in the melted lard and mix until blended. Stir in the buttermilk and milk just until the dough comes together.",
+        "Pat the dough out on a lightly floured surface and roll to 3/4 inch thickness. Cut into biscuits using a biscuit cutter or round cookie cutter. Place on baking sheets, spacing about 1 inch apart. Brush the tops with bacon drippings.",
+        "Bake for 10 to 12 minutes in the preheated oven, until the bottoms and tops are lightly browned."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F672025.jpg",
+    "ingredients": [
+        "5 pounds self-rising flour",
+        "2 tablespoons baking powder",
+        "1 cup lard, melted",
+        "2 quarts buttermilk",
+        "1 cup 2% milk",
+        "\u00bc cup bacon drippings"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Biscuits",
+    "url": "http://allrecipes.com/recipe/50415/buttermilk-biscuits/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-blue-cheese-dip-388711.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-blue-cheese-dip-388711.json
new file mode 100644
index 000000000..cdb368908
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-blue-cheese-dip-388711.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and 1/4 cup water to a boil. Pour over onion; stir to coat. Cover; let pickle in the refrigerator for at least 1 hour.",
+        "Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover dip and refrigerate."
+    ],
+    "ingredients": [
+        "5 tablespoons finely chopped red onion",
+        "1/4 cup white wine vinegar",
+        "1 teaspoon sugar",
+        "Pinch of kosher salt plus more",
+        "1/4 cup buttermilk",
+        "1/4 cup sour cream",
+        "2 tablespoons chopped fresh chives",
+        "1/2 cup crumbled blue cheese",
+        "Freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Cheese",
+        "Dairy",
+        "Appetizer",
+        "Super Bowl",
+        "Vegetarian",
+        "Blue Cheese",
+        "Tailgating",
+        "Poker/Game Night",
+        "Sour Cream",
+        "Buttermilk",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk-Blue Cheese Dip",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-blue-cheese-dip-388711"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-blue-cheese-dressing.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-blue-cheese-dressing.json
new file mode 100644
index 000000000..3e72775de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-blue-cheese-dressing.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.",
+        "Cover bowl with plastic wrap and refrigerate overnight before serving."
+    ],
+    "ingredients": [
+        "1 cup buttermilk",
+        "1 cup mayonnaise",
+        "1 (4 ounce) package crumbled blue cheese",
+        "1/8 teaspoon garlic powder",
+        "1/8 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Blue Cheese Dressing",
+    "url": "http://allrecipes.com/recipe/219901/buttermilk-blue-cheese-dressing/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-bread-i.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-bread-i.json
new file mode 100644
index 000000000..339a7f458
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-bread-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.",
+        "Bake on White Bread setting.  Cool on wire racks before slicing."
+    ],
+    "ingredients": [
+        "1 1/2 cups buttermilk",
+        "1 1/2 tablespoons margarine",
+        "2 tablespoons white sugar",
+        "1 teaspoon salt",
+        "3 cups bread flour",
+        "1 1/3 cups whole wheat flour",
+        "2 1/4 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Bread I",
+    "url": "http://allrecipes.com/recipe/6693/buttermilk-bread-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-bread-ii.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-bread-ii.json
new file mode 100644
index 000000000..c3dc4686f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-bread-ii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Proof yeast in warm water.",
+        "Place the butter or margarine and buttermilk in a small saucepan.  Heat slowly until butter or margarine has melted.  Cool to lukewarm.",
+        "Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl.  Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer.  Gradually add the remaining flour while continuing to mix.   When dough is not sticky, turn out on a lightly floured surface.  Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once.  Allow to rise until doubled in size.",
+        "Punch down the dough.  Divide, and shape into 2 loaves.  Place in two well greased  8 x 4 inch bread pans.  Allow to rise until dough has risen one inch above pans.",
+        "Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes.  Loaves are done when nicely brown and hollow sounding when thumped."
+    ],
+    "ingredients": [
+        "1 1/2 cups buttermilk",
+        "1/2 cup warm water (110 degrees F/45 degrees C)",
+        "1/2 cup margarine",
+        "1/4 cup white sugar",
+        "1/2 teaspoon baking soda",
+        "2 (.25 ounce) packages active dry yeast",
+        "2 teaspoons salt",
+        "5 1/2 cups bread flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Bread II",
+    "url": "http://allrecipes.com/recipe/6972/buttermilk-bread-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cabbage-soup-with-black-walnut-pesto.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cabbage-soup-with-black-walnut-pesto.json
new file mode 100644
index 000000000..5b1951d3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cabbage-soup-with-black-walnut-pesto.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.",
+        "Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.",
+        "Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.",
+        "Melt the butter in a Dutch oven over medium heat, and saut\u00e9 the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.",
+        "Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.",
+        "Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn\u2019t curdle.",
+        "Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning."
+    ],
+    "ingredients": [
+        "6 tablespoons black walnut pieces",
+        "4 teaspoons apple cider",
+        "Salt",
+        "1 small (1 pound) head green cabbage",
+        "2 tablespoons butter",
+        "1 medium white onion, diced",
+        "Salt and freshly ground black pepper",
+        "3 cups chicken broth",
+        "3 cups whole fat buttermilk at room temperature"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Winter",
+        "Fall",
+        "Cabbage",
+        "Walnut",
+        "Buttermilk"
+    ],
+    "title": "Buttermilk Cabbage Soup With Black Walnut \"Pesto\"",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-cabbage-soup-with-black-walnut-pesto"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cake-with-lemon-and-thyme-glazed-pear-compote-and-greek-yogurt-ice-cream-354933.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cake-with-lemon-and-thyme-glazed-pear-compote-and-greek-yogurt-ice-cream-354933.json
new file mode 100644
index 000000000..2633b6cc4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cake-with-lemon-and-thyme-glazed-pear-compote-and-greek-yogurt-ice-cream-354933.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Preheat oven to 325\u00b0F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons cr\u00e8me fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.",
+        "Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.",
+        "Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.",
+        "Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside."
+    ],
+    "ingredients": [
+        "3/4 cup sugar",
+        "1/2 cup water",
+        "2 1/2 tablespoons fresh lemon juice",
+        "1 1/2 teaspoons finely grated lemon peel, divided",
+        "1 1/2 teaspoons fresh thyme leaves, divided",
+        "1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)",
+        "1 cup plus 2 tablespoons all purpose flour",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon salt",
+        "3/4 cup sugar",
+        "1/4 cup (1/2 stick) unsalted butter, room temperature",
+        "1 large egg",
+        "1 large egg yolk",
+        "1/4 cup buttermilk",
+        "1/2 teaspoon vanilla extract",
+        "2 tablespoons cr\u00e8me fra\u00eeche or sour cream",
+        "Greek Yogurt Ice Cream",
+        "Special equipment: 8-inch-diameter cake pan with 2-inch-high sides"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Yogurt",
+        "Lemon",
+        "Pear",
+        "Summer",
+        "Thyme",
+        "Buttermilk",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-cake-with-lemon-and-thyme-glazed-pear-compote-and-greek-yogurt-ice-cream-354933"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cake-with-sour-milk-jam-and-gin-poached-cherries-51187430.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cake-with-sour-milk-jam-and-gin-poached-cherries-51187430.json
new file mode 100644
index 000000000..7c3978beb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cake-with-sour-milk-jam-and-gin-poached-cherries-51187430.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.",
+        "Preheat oven to 350\u00b0F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.",
+        "Using an electric mixer, beat sugar and 1 1/4 cups butter in another medium bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and scraping down sides of bowl.",
+        "Reduce mixer speed to low and, with motor running, add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan.",
+        "Bake until cake is golden and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack and let cake cool before turning out.",
+        "DO AHEAD: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.",
+        "Bring milk and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer gently, whisking occasionally, until mixture measures a scant 1/4 cup, 20-25 minutes. Transfer to a small bowl; let cool (it will thicken as it sits). Whisk in cr\u00e8me fra\u00eeche, cover, and chill.",
+        "DO AHEAD: Jam can be made 2 days ahead. Keep chilled.",
+        "Bring cherries, gin, sugar, juniper berries, and 1 cup water to a boil in a medium saucepan; reduce heat and simmer until liquid is syrupy, 6-8 minutes. Let cool.",
+        "Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.",
+        "DO AHEAD: Cherries can be poached 3 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more",
+        "2 cups all-purpose flour plus more",
+        "1 teaspoon baking soda",
+        "1 teaspoon kosher salt",
+        "1 cup sugar",
+        "2 large eggs",
+        "1 cup buttermilk",
+        "1 cup whole milk",
+        "1/2 cup sugar",
+        "1 cup cr\u00e8me fra\u00eeche",
+        "1 cup dried tart cherries",
+        "1 cup gin",
+        "1/2 cup sugar",
+        "2 teaspoons juniper berries",
+        "Fennel fronds (for serving)",
+        "Special equipment: A 9\"-diameter cake pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Gin",
+        "Milk/Cream",
+        "Dessert",
+        "Bake",
+        "Cherry",
+        "Buttermilk",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Cake with Sour Milk Jam and Gin-Poached cherries",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-cake-with-sour-milk-jam-and-gin-poached-cherries-51187430"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cheddar-biscuits-recipe.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cheddar-biscuits-recipe.json
new file mode 100644
index 000000000..149263458
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cheddar-biscuits-recipe.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F.",
+        "Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.",
+        "Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.",
+        "Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour, plus more as needed",
+        "1 tablespoon baking powder",
+        "1 1/2 teaspoons kosher salt",
+        "12 tablespoons (1 1/2 sticks) cold unsalted butter, diced",
+        "1/2 cup cold buttermilk, shaken",
+        "1 cold extra-large egg",
+        "1 cup grated extra-sharp Cheddar",
+        "1 egg, beaten with 1 tablespoon water or milk",
+        "Maldon sea salt, optional"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Biscuit",
+        "Cheese",
+        "Cheddar",
+        "Buttermilk",
+        "Dairy Recipes",
+        "Brunch"
+    ],
+    "title": "Buttermilk Cheddar Biscuits",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/buttermilk-cheddar-biscuits-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-chess-pie.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-chess-pie.json
new file mode 100644
index 000000000..d3c0e25c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-chess-pie.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C.)",
+        "In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.",
+        "Bake in the preheated oven for 45 minutes, or until filling is set."
+    ],
+    "ingredients": [
+        "2 cups white sugar",
+        "2 tablespoons all-purpose flour",
+        "5 eggs",
+        "2/3 cup buttermilk",
+        "1/2 cup melted butter",
+        "1 teaspoon vanilla extract",
+        "1 (9 inch) unbaked pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Chess Pie",
+    "url": "http://allrecipes.com/recipe/23768/buttermilk-chess-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-chicken-and-corn-flake-bak.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-chicken-and-corn-flake-bak.json
new file mode 100644
index 000000000..94a59be5f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-chicken-and-corn-flake-bak.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place chicken in a large pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center, about 5 minutes. Drain.",
+        "Heat olive oil in a large skillet over medium heat. Stir carrots, onion, and salt into hot skillet, cover the skillet, and cook, stirring occasionally, until onions are tender, 8 to 10 minutes. Stir Cajun seasoning into vegetables.",
+        "Sprinkle flour over vegetable mixture in the skillet; cook and stir until flour taste cooks off, about 1 minute. Gradually stir orange juice and broth, respectively, into vegetable mixture; bring to a boil.",
+        "Stir chicken, peas, 1/2 of the parsley, and dill into broth mixture; remove from heat and stir in buttermilk. Pour buttermilk mixture into a baking dish.",
+        "Bake in the preheated oven for 15 minutes. Stir corn flakes and remaining parsley together in a bowl. Sprinkle corn flake mixture over chicken mixture; bake until corn flakes are golden and casserole is bubbling, about 5 minutes more. Let rest 5 minutes."
+    ],
+    "ingredients": [
+        "2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces",
+        "2 tablespoons olive oil",
+        "2 large carrots, cut into 1/4-inch pieces",
+        "1 large onion, chopped",
+        "1/2 teaspoon salt",
+        "1 teaspoon Cajun seasoning",
+        "1/4 cup all-purpose flour",
+        "1/2 cup orange juice",
+        "1 (14.5 ounce) can chicken broth",
+        "1 cup frozen peas",
+        "1/4 cup chopped flat-leaf parsley, divided",
+        "1 tablespoon chopped fresh dill",
+        "1/2 cup buttermilk",
+        "2 1/2 cups corn flakes cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Chicken and Corn Flake Baked Casserole",
+    "url": "http://allrecipes.com/recipe/239226/buttermilk-chicken-and-corn-flake-bak/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-chocolate-cake-with-fudge.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-chocolate-cake-with-fudge.json
new file mode 100644
index 000000000..2f55219b4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-chocolate-cake-with-fudge.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.  In a medium bowl, combine the buttermilk and baking soda.  Set aside in a warm place.",
+        "In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended.  Stir in the boiling water, then gradually beat in the flour.  Stir in the buttermilk mixture.",
+        "Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.",
+        "To make the Fudge Icing:  In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract.  Bring to a boil, and cook for 1 minute. Remove from heat.  Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency.  Pour over completely cooled cake."
+    ],
+    "ingredients": [
+        "1 cup buttermilk",
+        "2 teaspoons baking soda",
+        "2 cups white sugar",
+        "2 eggs",
+        "3 tablespoons unsweetened cocoa powder",
+        "1/2 cup vegetable oil",
+        "2 teaspoons vanilla extract",
+        "1 cup boiling water",
+        "2 cups all-purpose flour",
+        "1 cup white sugar",
+        "1/2 cup unsweetened cocoa powder",
+        "1/4 cup milk",
+        "1/4 cup butter",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Chocolate Cake with Fudge Icing",
+    "url": "http://allrecipes.com/recipe/23388/buttermilk-chocolate-cake-with-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-chocolate-chip-cookies.json
new file mode 100644
index 000000000..cbd196881
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-chocolate-chip-cookies.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Mix butter or margarine, sugar and egg together.  Stir in baking mix, nuts, and chocolate chips.",
+        "Drop teaspoonfuls of dough about 2 inches apart on ungreased baking sheet.  Bake about 10 minutes, or until lightly browned."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 cup packed brown sugar",
+        "1 egg",
+        "2 cups buttermilk baking mix",
+        "1/2 cup chopped walnuts",
+        "1 cup semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/10382/buttermilk-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cinnamon-rolls.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cinnamon-rolls.json
new file mode 100644
index 000000000..c3a965146
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cinnamon-rolls.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.",
+        "Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.",
+        "On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).",
+        "Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving."
+    ],
+    "ingredients": [
+        "2 (.25 ounce) packages active dry yeast",
+        "1/4 cup warm water (110 degrees F/45 degrees C)",
+        "1 1/2 cups buttermilk",
+        "1/2 cup vegetable oil",
+        "4 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1/2 cup butter, melted",
+        "1 1/4 cups brown sugar",
+        "1 1/2 teaspoons ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Cinnamon Rolls",
+    "url": "http://allrecipes.com/recipe/18095/buttermilk-cinnamon-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-coconut-bars.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-coconut-bars.json
new file mode 100644
index 000000000..990fa3e94
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-coconut-bars.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.",
+        "In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.",
+        "Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.",
+        "Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares."
+    ],
+    "ingredients": [
+        "1 1/4 cups white sugar",
+        "3/4 cup packed brown sugar",
+        "2 cups all-purpose flour",
+        "1/2 cup butter, softened",
+        "1/2 cup shredded coconut",
+        "1/2 cup chopped walnuts",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground cinnamon",
+        "1 egg",
+        "1 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "1 cup confectioners' sugar",
+        "1 tablespoon milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Coconut Bars",
+    "url": "http://allrecipes.com/recipe/9726/buttermilk-coconut-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-coleslaw.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-coleslaw.json
new file mode 100644
index 000000000..738337ad4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-coleslaw.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving."
+    ],
+    "ingredients": [
+        "2 cups mayonnaise",
+        "1 cup buttermilk",
+        "3 tablespoons white sugar",
+        "1 teaspoon celery seed",
+        "1/2 teaspoon ground black pepper",
+        "2 (16 ounce) packages shredded coleslaw mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Coleslaw",
+    "url": "http://allrecipes.com/recipe/89412/buttermilk-coleslaw/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cookies-241199.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cookies-241199.json
new file mode 100644
index 000000000..8f9caf49b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cookies-241199.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F with rack in middle. Butter 2 large baking sheets.",
+        "Whisk together flour, zest, baking soda, and salt.",
+        "Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.",
+        "Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.",
+        "Whisk together all glaze ingredients and brush onto tops of warm cookies.",
+        "Let stand until cookies are completely cooled and glaze is set."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 teaspoon grated lemon zest",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 1/2 sticks unsalted butter, softened",
+        "1 1/2 cups granulated sugar",
+        "2 large eggs",
+        "1 teaspoon pure vanilla extract",
+        "2/3 cup well-shaken buttermilk",
+        "1 1/2 cups confectioners sugar",
+        "3 tablespoons well-shaken buttermilk",
+        "1/2 teaspoon pure vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cookies",
+        "Milk/Cream",
+        "Mixer",
+        "Dessert",
+        "Bake",
+        "Lemon",
+        "Vanilla",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Cookies",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-cookies-241199"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cookies.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cookies.json
new file mode 100644
index 000000000..b496f4907
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.",
+        "In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.",
+        "Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "2 cups white sugar",
+        "4 eggs",
+        "4 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "1 cup buttermilk",
+        "4 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Cookies",
+    "url": "http://allrecipes.com/recipe/17843/buttermilk-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-102487.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-102487.json
new file mode 100644
index 000000000..801a90163
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-102487.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter 9-inch square baking pan. Sift flour, cornmeal, baking powder, salt and baking soda into medium bowl. Whisk buttermilk, butter and eggs in large bowl to blend. Add dry ingredients and stir just until blended. Pour batter into prepared pan.",
+        "Bake until golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks.)"
+    ],
+    "ingredients": [
+        "1 1/3 cups all purpose flour",
+        "1 1/3 cups yellow cornmeal",
+        "2 teaspoons baking powder",
+        "1 teaspoon salt",
+        "3/4 teaspoon baking soda",
+        "1 1/3 cups buttermilk",
+        "1/2 cup (1 stick) unsalted butter, melted",
+        "2 large eggs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Dinner",
+        "Fall",
+        "Tailgating",
+        "Hominy/Cornmeal/Masa",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Buttermilk Corn Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-corn-bread-102487"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-105770.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-105770.json
new file mode 100644
index 000000000..2aa29aff3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-105770.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Butter 13x9x2-inch metal baking pan. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan.",
+        "Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan. If using in stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days."
+    ],
+    "ingredients": [
+        "1/2 cup (1 stick) unsalted butter",
+        "1 1/2 cups buttermilk",
+        "2 large eggs",
+        "2 cups yellow cornmeal",
+        "1 cup unbleached all purpose flour",
+        "1/2 cup sugar",
+        "4 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1/4 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Bake",
+        "Cornmeal",
+        "Fall"
+    ],
+    "title": "Buttermilk Corn Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-corn-bread-105770"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-107361.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-107361.json
new file mode 100644
index 000000000..d1991d7af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-107361.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F.",
+        "Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined.",
+        "Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes. Cool in pan on a rack, then coarsely crumble."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3/4 cup yellow cornmeal",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup well-shaken buttermilk",
+        "2 large eggs",
+        "1/2 stick (1/4 cup) unsalted butter, melted and cooled",
+        "1/2 teaspoon finely chopped fresh sage (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Dairy",
+        "Bake",
+        "Quick & Easy",
+        "Cornmeal",
+        "Fall",
+        "Sage",
+        "Gourmet"
+    ],
+    "title": "Buttermilk Corn Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-corn-bread-107361"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-13528.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-13528.json
new file mode 100644
index 000000000..fb36ba6e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-13528.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Into a large bowl sift together the flour, the cornmeal, the baking powder, the baking soda, and the salt, add the buttermilk, the eggs, the butter, and the sage, and stir the batter until it is just combined. Pour the batter into a well-buttered 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425\u00b0F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. (If using the corn bread for stuffing, crumble it coarse into a shallow baking pan and toast it in the middle of a preheated 325\u00b0F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.)"
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "3/4 cup yellow cornmeal",
+        "1 1/2 teaspoons double-acting baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup buttermilk",
+        "2 large eggs, beaten lightly",
+        "1/2 stick (1/4 cup) unsalted butter, melted and cooled",
+        "1/2 teaspoon crumbled dried sage"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Dairy",
+        "Bake",
+        "Christmas",
+        "Cornmeal",
+        "Winter",
+        "Sage",
+        "Gourmet"
+    ],
+    "title": "Buttermilk Corn Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-corn-bread-13528"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-2773.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-2773.json
new file mode 100644
index 000000000..ab17f4c5c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-2773.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F. Butter 9x9x2-inch baking pan. Mix first 4 ingredients in large bowl. Whisk buttermilk, eggs and butter in medium bowl to blend. Stir buttermilk mixture into dry ingredients to blend (do not overmix). Pour batter into prepared pan. Bake until tester inserted into center comes out clean and top is golden brown, about 25 minutes. Cool in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)"
+    ],
+    "ingredients": [
+        "2 cups white cornmeal",
+        "1 cup all purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "2 1/2 cups buttermilk",
+        "2 large eggs",
+        "1/4 cup (1/2 stick) butter, melted, cooled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Dairy",
+        "Bake",
+        "Cornmeal"
+    ],
+    "title": "Buttermilk Corn Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-corn-bread-2773"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-4413.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-4413.json
new file mode 100644
index 000000000..9f88e94fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-4413.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Butter 9x9x2-inch baking pan. Mix first 5 ingredients in medium bowl. Whisk buttermilk, oil, sugar and eggs in large bowl to blend. Add dry ingredients, stirring just until blended.",
+        "Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Cover; store at room temperature.)"
+    ],
+    "ingredients": [
+        "1 1/2 cups yellow cornmeal",
+        "1 1/2 cups all purpose flour",
+        "2 1/2 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "1 cup buttermilk",
+        "1/2 cup vegetable oil",
+        "1/3 cup sugar",
+        "2 large eggs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Bake",
+        "Cornmeal"
+    ],
+    "title": "Buttermilk Corn Bread",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-corn-bread-4413"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-with-bacon-102516.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-with-bacon-102516.json
new file mode 100644
index 000000000..ddb5c56f2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-corn-bread-with-bacon-102516.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Stir buttermilk and polenta in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350\u00b0F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.",
+        "Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "2 cups buttermilk",
+        "1 1/4 cups polenta (coarse cornmeal)*",
+        "8 ounces bacon (about 10 slices), cut into 1/2-inch pieces",
+        "1 cups all purpose flour",
+        "1 1/2 tablespoons baking powder",
+        "1 teaspoon salt",
+        "1/4 teaspoon baking soda",
+        "1/2 cup (packed) golden brown sugar",
+        "3 large eggs",
+        "2 tablespoons honey",
+        "2 tablespoons (1/4 stick) butter, melted",
+        "2 1/2 cups frozen corn kernels, thawed (about 13 ounces)",
+        "*Available at Italian markets, natural foods stores and some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Dairy",
+        "Egg",
+        "Pork",
+        "Bake",
+        "Thanksgiving",
+        "Bacon",
+        "Cornmeal",
+        "Corn",
+        "Hominy/Cornmeal/Masa"
+    ],
+    "title": "Buttermilk Corn Bread with Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-corn-bread-with-bacon-102516"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cornbread-muffins.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cornbread-muffins.json
new file mode 100644
index 000000000..f1be3f988
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cornbread-muffins.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.",
+        "Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely."
+    ],
+    "ingredients": [
+        "1 cup cornmeal",
+        "1 cup all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "2 eggs, beaten",
+        "3/4 cup lowfat buttermilk",
+        "1/4 cup honey",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Cornbread Muffins",
+    "url": "http://allrecipes.com/recipe/15624/buttermilk-cornbread-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cornbread-with-monterey-jack-cheese-232451.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cornbread-with-monterey-jack-cheese-232451.json
new file mode 100644
index 000000000..b19d74f56
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cornbread-with-monterey-jack-cheese-232451.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).",
+        "Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)"
+    ],
+    "ingredients": [
+        "1 cup all purpose flour",
+        "1 cup yellow cornmeal",
+        "2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "1/2 cup (packed) coarsely grated Monterey Jack cheese",
+        "3/4 cup buttermilk",
+        "2 large eggs",
+        "3 tablespoons honey",
+        "1/4 cup (1/2 stick) unsalted butter, melted"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bread",
+        "Milk/Cream",
+        "Egg",
+        "Side",
+        "Bake",
+        "Kid-Friendly",
+        "Cornmeal",
+        "Monterey Jack",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Cornbread with Monterey Jack Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-cornbread-with-monterey-jack-cheese-232451"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-cornmeal-pancakes-5900.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cornmeal-pancakes-5900.json
new file mode 100644
index 000000000..0bd9198d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-cornmeal-pancakes-5900.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0F. Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.",
+        "Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom and some bubbles begin to break around edges, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes with syrup."
+    ],
+    "ingredients": [
+        "6 large eggs",
+        "2 1/2 cups buttermilk",
+        "2 1/4 cups yellow cornmeal",
+        "1 cup all purpose flour",
+        "1/3 cup sugar",
+        "1 tablespoon baking powder",
+        "1 teaspoon baking soda",
+        "3/4 teaspoon salt",
+        "8 tablespoons (about) butter, melted",
+        "Pure maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Cornmeal",
+        "Pan-Fry"
+    ],
+    "title": "Buttermilk Cornmeal Pancakes",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-cornmeal-pancakes-5900"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-doughnuts.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-doughnuts.json
new file mode 100644
index 000000000..3921d0007
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-doughnuts.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).",
+        "Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.",
+        "Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.",
+        "Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.",
+        "Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat."
+    ],
+    "ingredients": [
+        "2 cups vegetable oil for frying",
+        "Doughnuts:",
+        "2 cups buttermilk",
+        "1 cup white sugar",
+        "2 large eggs, beaten",
+        "5 cups sifted all-purpose flour",
+        "2 teaspoons baking soda",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "1 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cinnamon",
+        "1/2 cup melted butter",
+        "Glaze:",
+        "3 cups confectioners' sugar",
+        "1 tablespoon margarine, softened (optional)",
+        "1/2 teaspoon vanilla extract",
+        "2 tablespoons milk, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Doughnuts",
+    "url": "http://allrecipes.com/recipe/240501/buttermilk-doughnuts/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-french-toast-with-maple-sy.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-french-toast-with-maple-sy.json
new file mode 100644
index 000000000..accba4740
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-french-toast-with-maple-sy.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg and beat well until batter is smooth. Dip bread into batter until evenly coated.",
+        "Spray a skillet with cooking spray and heat over medium heat. Cook coated bread until golden brown, 4 to 5 minutes per side.",
+        "Combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Remove saucepan from heat and cool syrup for 2 minutes. Stir maple-flavored extract and vanilla extract into syrup. Serve syrup over French toast."
+    ],
+    "ingredients": [
+        "French Toast:",
+        "2 eggs",
+        "3/4 cup buttermilk",
+        "1/2 teaspoon almond extract",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon nutmeg",
+        "4 thick slices Texas toast",
+        "cooking spray",
+        "Syrup:",
+        "1 cup white sugar",
+        "1/2 cup water",
+        "2 tablespoons brown sugar",
+        "1 teaspoon maple-flavored extract",
+        "1/4 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk French Toast with Maple Syrup",
+    "url": "http://allrecipes.com/recipe/244768/buttermilk-french-toast-with-maple-sy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken-recipe0.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken-recipe0.json
new file mode 100644
index 000000000..7e97c8b88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken-recipe0.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish."
+    ],
+    "ingredients": [
+        "One 3-pound fryer chicken, cut into pieces",
+        "2 cups buttermilk",
+        "6 cloves garlic, smashed",
+        "1 large onion, sliced",
+        "1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)",
+        "1/2 teaspoon paprika",
+        "1/2 teaspoon cayenne pepper",
+        "2 cups flour",
+        "1/4 teaspoon garlic salt",
+        "1/4 teaspoon onion salt",
+        "Salt and pepper",
+        "3 cups solid vegetable shortening"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cast Iron Skillet",
+        "American",
+        "Southern Recipes",
+        "Poultry Recipes",
+        "Dairy Recipes",
+        "Chicken",
+        "Buttermilk",
+        "Main Dish Recipes"
+    ],
+    "title": "Buttermilk Fried Chicken",
+    "url": "http://www.foodnetwork.com/recipes/buttermilk-fried-chicken-recipe0"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken-recipe1.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken-recipe1.json
new file mode 100644
index 000000000..688050f6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken-recipe1.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.",
+        "Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.",
+        "Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.",
+        "Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.",
+        "Photograph by Mark Peterson"
+    ],
+    "ingredients": [
+        "1 (3 1/2 pound) chicken, cut into 8 pieces",
+        "2 cups buttermilk",
+        "Salt",
+        "Vegetable oil, for frying",
+        "1 cup self-rising flour",
+        "1/2 teaspoon sweet paprika",
+        "Freshly ground pepper",
+        "1/4 teaspoon garlic powder"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "American",
+        "Southern Recipes",
+        "Chicken",
+        "Poultry Recipes",
+        "Buttermilk",
+        "Dairy Recipes",
+        "Main Dish Recipes"
+    ],
+    "title": "Buttermilk Fried Chicken",
+    "url": "http://www.foodnetwork.com/recipes/buttermilk-fried-chicken-recipe1"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken-with-spinach-tomato-salad-232559.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken-with-spinach-tomato-salad-232559.json
new file mode 100644
index 000000000..645145d16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken-with-spinach-tomato-salad-232559.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight.",
+        "Remove chicken from refrigerator. Line 2 baking sheets with paper towels. Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish. Mix tomatoes and next 3 ingredients in another large bowl.",
+        "Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch. Heat over medium-high heat to 375\u00b0F. Remove 6 chicken pieces from buttermilk mixture. Dip in flour mixture and turn to coat; shake off excess. Add chicken, skin side down, to skillet. Reduce heat to medium-low. Cover; cook until brown, about 12 minutes. Turn chicken over. Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels. Repeat with remaining chicken. (Salad and chicken can be made 2 hours ahead. Let stand at room temperature.)",
+        "Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken."
+    ],
+    "ingredients": [
+        "1 1/2 cups buttermilk",
+        "3 tablespoons curry powder",
+        "3 3/4 teaspoons kosher salt, divided",
+        "1 1/2 teaspoons ground black pepper",
+        "3 whole chicken legs, cut into leg and thigh pieces",
+        "6 chicken breast halves with skin and ribs",
+        "1 1/2 cups all purpose flour",
+        "2 teaspoons chili powder",
+        "1 1/2 pounds cherry tomatoes, halved",
+        "1/4 cup extra-virgin olive oil",
+        "2 tablespoons minced shallot",
+        "4 teaspoons balsamic vinegar",
+        "3 cups (about) canola oil",
+        "12 cups baby spinach leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Chicken",
+        "Tomato",
+        "Fry",
+        "Marinate",
+        "Curry",
+        "Spinach",
+        "Summer"
+    ],
+    "title": "Buttermilk Fried Chicken with Spinach Tomato Salad",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-fried-chicken-with-spinach-tomato-salad-232559"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken.json
new file mode 100644
index 000000000..d17fe12f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-chicken.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then chicken pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.",
+        "Place 2 cups flour in a shallow bowl. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. or 1 1/2 tsp. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk eggs and buttermilk in a third shallow bowl to combine.",
+        "Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place chicken on 2 wire racks set inside rimmed baking sheets.",
+        "Pour oil into a large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350\u00b0F. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165\u00b0F for dark meat and 160\u00b0F for white meat, 10\u201314 minutes per batch. Transfer chicken to clean wire racks and let rest 10 minutes.",
+        "Serve fried chicken with barbecue sauce and pickles.",
+        "Chicken can be dredged 2 hours ahead. Chill uncovered on rimmed baking sheets. Chicken can be fried 2 hours ahead. Let sit uncovered at room temperature. Reheat in a 250\u00b0F oven if desired."
+    ],
+    "ingredients": [
+        "1 teaspoon brown mustard seeds",
+        "1 teaspoon cumin seeds",
+        "1 teaspoon fennel seeds",
+        "5 ounces kosher salt (1/2 cup Diamond Crystal or 1/4 cup Morton)",
+        "1/2 cup (packed) light brown sugar",
+        "1 teaspoon black peppercorns",
+        "2 bay leaves",
+        "2 (3 1/2\u20134-pound) chickens, cut into 8 pieces each",
+        "6 cups all-purpose flour, divided",
+        "1 tablespoon cornstarch",
+        "1 tablespoon freshly ground black pepper",
+        "1 tablespoon garlic powder",
+        "1 tablespoon onion powder",
+        "1 tablespoon smoked paprika",
+        "1 1/2 teaspoon ground fennel or finely ground fennel seeds",
+        "1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt, plus more",
+        "2 large eggs, beaten to blend",
+        "2 cups buttermilk",
+        "Vegetable oil (for frying; about 6 cups)",
+        "White Barbecue Sauce and bread-and-butter pickles (for serving)",
+        "A deep-fry thermometer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Deep-Fry",
+        "Fry",
+        "Buttermilk",
+        "North Carolina",
+        "Dinner"
+    ],
+    "title": "Buttermilk Fried Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-fried-chicken"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-shrimp.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-shrimp.json
new file mode 100644
index 000000000..121cb7777
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fried-shrimp.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.",
+        "Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2\". Heat over medium heat to 350\u00b0F.",
+        "Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.",
+        "Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.",
+        "Serve shrimp with r\u00e9moulade sauce."
+    ],
+    "ingredients": [
+        "2 1/2 teaspoons kosher salt",
+        "1 teaspoon cayenne pepper",
+        "1 teaspoon garlic powder",
+        "1 teaspoon paprika",
+        "1/2 teaspoon dried oregano",
+        "1/2 teaspoon dried thyme",
+        "1/2 teaspoon freshly ground black pepper",
+        "1/2 teaspoon onion powder",
+        "Vegetable oil for frying",
+        "1 1/2 pounds medium shrimp (about 36), peeled, deveined",
+        "1 cup buttermilk",
+        "1 1/2 cups all-purpose flour",
+        "1 cup cornmeal",
+        "R\u00e9moulade Sauce (optional), to serve"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "New Orleans",
+        "Shrimp",
+        "Fry",
+        "Deep-Fry",
+        "Louisiana",
+        "Dinner",
+        "Summer",
+        "Kitchen Olympics"
+    ],
+    "title": "Buttermilk Fried Shrimp",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-fried-shrimp"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-fruitcake-2802.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fruitcake-2802.json
new file mode 100644
index 000000000..ee1e40d04
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-fruitcake-2802.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Combine apricots, prunes and pecans in small bowl. Pour Cognac over. Cover mixture and let stand at room temperature 1 hour, stirring occasionally.",
+        "Preheat oven to 350\u00b0F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Combine flour, baking powder and baking soda in medium bowl. Using electric mixer, beat unsalted butter and 2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix in fruit with soaking liquid.",
+        "Transfer batter to prepared pan. Bake until cake is brown and crusty and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.) Sprinkle with powdered sugar."
+    ],
+    "ingredients": [
+        "1/2 cup chopped dried apricots (about 3 1/2 ounces)",
+        "1/2 cup chopped pitted prunes (about 3 3/4 ounces)",
+        "1/4 cup chopped pecans (about 1 ounce)",
+        "1/2 cup Cognac or other brandy",
+        "3 cups sifted all purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1 cup (2 sticks) unsalted butter, room temperature",
+        "2 cups sugar",
+        "3 large eggs",
+        "2 teaspoons vanilla extract",
+        "1 cup buttermilk",
+        "Powdered sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Mixer",
+        "Dairy",
+        "Fruit",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Dried Fruit",
+        "Prune",
+        "Apricot",
+        "Pecan",
+        "Brandy",
+        "Cognac/Armagnac",
+        "Winter",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Fruitcake",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-fruitcake-2802"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-green-goddess-dressing-395031.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-green-goddess-dressing-395031.json
new file mode 100644
index 000000000..6b7090d68
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-green-goddess-dressing-395031.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "In a processor, pur\u00e9e 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "1/2 cup mayonnaise",
+        "1/3 cup buttermilk",
+        "1/4 cup chopped fresh chives",
+        "1/4 cup coarsely chopped flat-leaf parsley",
+        "1 tablespoon chopped fresh tarragon",
+        "1 tablespoon fresh lemon juice",
+        "2 anchovy fillets packed in oil (drained, chopped)",
+        "1 chopped garlic clove until smooth",
+        "kosher salt",
+        "freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "No-Cook",
+        "Low Sodium",
+        "Salad Dressing",
+        "Mayonnaise",
+        "Spring",
+        "Low Cholesterol",
+        "Tarragon",
+        "Chive",
+        "Parsley",
+        "Buttermilk",
+        "Anchovy"
+    ],
+    "title": "Buttermilk Green Goddess Dressing",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-green-goddess-dressing-395031"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-herb-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-herb-bread.json
new file mode 100644
index 000000000..3bfb91da4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-herb-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy.",
+        "Stir the buttermilk, egg, oil, dressing mix, and salt into the yeast mixture. Stir in 2 cups of the flour using a wooden spoon. Add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl. Knead on a floured surface for 6 to 8 minutes, until smooth and elastic. Try not to add much more flour. Place in a greased bowl, and turn to coat. Cover with a cloth, and let it rise in a warm place until doubled in size.",
+        "Press the air out of the dough, and divide into two pieces. Form into tight loaves, and place each one into a greased 8x4 inch loaf pan. Let rise until a your finger leaves a mark when lightly pressed into the dough.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Bake loaves for about 20 minutes in the preheated oven, until golden brown. When finished, the loaves should sound hollow when tapped on the bottom."
+    ],
+    "ingredients": [
+        "2 (.25 ounce) envelopes active dry yeast",
+        "1/2 cup warm water",
+        "1 1/2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)",
+        "1 egg",
+        "2 tablespoons vegetable oil",
+        "1 (1 ounce) package dry Ranch-style dressing mix",
+        "5 cups all-purpose flour",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk-Herb Bread",
+    "url": "http://allrecipes.com/recipe/73087/buttermilk-herb-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-herb-pancakes-topped-with-caviar-1223.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-herb-pancakes-topped-with-caviar-1223.json
new file mode 100644
index 000000000..5daf007af
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-herb-pancakes-topped-with-caviar-1223.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Stir cr\u00e8me fra\u00eeche and lemon peel in small bowl to blend. Season with salt and pepper. Set aside. Mix flour, buttermilk, eggs, herbs, shallots, melted butter, baking powder and baking soda in medium bowl until well blended.",
+        "Melt 2 teaspoons butter in large nonstick skillet over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet, spreading each pancake to 3-inch round with back of spoon and adding 2 teaspoons butter to skillet for each batch. Cook until bottom is golden, about 3 minutes. Turn over and cook until bottom is golden, about 2 minutes. Transfer to plates. Top each pancake with dollop of lemon cr\u00e8me fra\u00eeche and caviar."
+    ],
+    "ingredients": [
+        "1/2 cup cr\u00e8me fra\u00eeche or sour cream",
+        "4 teaspoons minced lemon peel (yellow part only)",
+        "3/4 cup all purpose flour",
+        "3/4 cup buttermilk",
+        "1/3 cup beaten eggs (about 1 1/2 large eggs)",
+        "1/4 cup chopped mixed fresh herbs (such as parsley, chives and mint)",
+        "2 tablespoons chopped shallots",
+        "1 1/2 tablespoons butter, melted",
+        "3/4 teaspoon baking powder",
+        "1/4 teaspoon baking soda",
+        "8 teaspoons (about) butter",
+        "3 tablespoons caviar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Herb",
+        "Cocktail Party",
+        "New Year's Eve",
+        "Winter",
+        "Pan-Fry",
+        "Sour Cream"
+    ],
+    "title": "Buttermilk-Herb Pancakes Topped with Caviar",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-herb-pancakes-topped-with-caviar-1223"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-honey-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-honey-bread.json
new file mode 100644
index 000000000..bbdb4b2ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-honey-bread.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.",
+        "Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.",
+        "Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.",
+        "Preheat oven to 375 degrees F (190 degrees F).",
+        "Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.",
+        "Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped."
+    ],
+    "ingredients": [
+        "1 1/2 (.25 ounce) packages active dry yeast",
+        "1 teaspoon white sugar",
+        "3/4 cup warm water (110 degrees F/45 degrees C)",
+        "1 1/2 cups buttermilk, room temperature",
+        "2 tablespoons unsalted butter, melted",
+        "3 tablespoons honey",
+        "1 tablespoon salt",
+        "6 1/2 cups all-purpose flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Honey Bread",
+    "url": "http://allrecipes.com/recipe/16177/buttermilk-honey-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-honey-wheat-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-honey-wheat-bread.json
new file mode 100644
index 000000000..660bc03f4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-honey-wheat-bread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.",
+        "If baking in bread machine use medium temperature setting.",
+        "If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25  minutes, or until bottom of loaf sounds hollow when tapped."
+    ],
+    "ingredients": [
+        "2 1/2 teaspoons active dry yeast",
+        "1 cup whole wheat flour",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1 teaspoon salt",
+        "3 tablespoons honey",
+        "1 1/2 tablespoons vegetable oil",
+        "1 1/2 cups buttermilk, at room temperature"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Honey Wheat Bread",
+    "url": "http://allrecipes.com/recipe/7169/buttermilk-honey-wheat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-hush-puppies.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-hush-puppies.json
new file mode 100644
index 000000000..fdc346fab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-hush-puppies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).",
+        "Preheat oven to 200 degrees F (95 degrees C).",
+        "Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.",
+        "Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.",
+        "Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.",
+        "Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve."
+    ],
+    "ingredients": [
+        "1 quart vegetable oil for frying, or as needed",
+        "1 cup buttermilk",
+        "1/4 cup vegetable oil",
+        "2 eggs, room temperature",
+        "1 cup cornmeal",
+        "1 cup all-purpose flour",
+        "1/4 cup white sugar (optional)",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1/2 cup minced onion",
+        "4 green onions, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Hush Puppies",
+    "url": "http://allrecipes.com/recipe/222243/buttermilk-hush-puppies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-king-cake-with-cream-chees.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-king-cake-with-cream-chees.json
new file mode 100644
index 000000000..2a963f407
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-king-cake-with-cream-chees.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.",
+        "Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).",
+        "Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.",
+        "Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.",
+        "Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.",
+        "Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.",
+        "Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.",
+        "Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash.",
+        "Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.",
+        "Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing."
+    ],
+    "ingredients": [
+        "Sweet dough:",
+        "4 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1 (.25 ounce) package rapid rise yeast",
+        "1 1/4 teaspoons salt",
+        "3 eggs at room temperature",
+        "6 tablespoons butter",
+        "3/4 cup Bulgarian-style buttermilk",
+        "1/4 cup all-purpose flour (optional)",
+        "Cream cheese filling:",
+        "1 (8 ounce) package cream cheese at room temperature",
+        "1 cup confectioners' sugar",
+        "2 tablespoons all-purpose flour",
+        "2 tablespoons lemon juice",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon ground nutmeg",
+        "Egg wash:",
+        "1 egg",
+        "1/4 cup water",
+        "Icing:",
+        "1 cup confectioners' sugar",
+        "4 teaspoons corn syrup",
+        "4 teaspoons milk",
+        "1 teaspoon lemon juice, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk King Cake with Cream Cheese Filling",
+    "url": "http://allrecipes.com/recipe/231289/buttermilk-king-cake-with-cream-chees/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-lemon-chess-pie-368269.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-lemon-chess-pie-368269.json
new file mode 100644
index 000000000..dd0164379
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-lemon-chess-pie-368269.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.",
+        "Preheat oven to 350\u00b0F. Roll out dough on a lightly floured surface to a 14\" round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1\" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.",
+        "Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.",
+        "Preheat oven to 350\u00b0F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour\u20141 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour plus more",
+        "1 teaspoon kosher salt",
+        "1 teaspoon sugar",
+        "3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2\" cubes",
+        "1/2 cup (or more) cold buttermilk",
+        "1 1/2 cups sugar",
+        "1/2 cup (packed) light brown sugar",
+        "1 1/2 tablespoons yellow cornmeal",
+        "1 tablespoon all-purpose flour",
+        "5 large eggs, beaten to blend",
+        "2/3 cup buttermilk",
+        "1/2 cup (1 stick) unsalted butter, melted",
+        "1 3/4 tablespoons fresh lemon juice",
+        "1 tablespoon freshly grated lemon zest",
+        "2 teaspoons vanilla extract",
+        "Pinch of kosher salt",
+        "Special equipment: A 9 1/2\"-diameter deep-dish pie pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Thanksgiving",
+        "Lemon",
+        "Buttermilk",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk-Lemon Chess Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-lemon-chess-pie-368269"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-mango-berry-crumb-cake.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-mango-berry-crumb-cake.json
new file mode 100644
index 000000000..05e1bc166
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-mango-berry-crumb-cake.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.",
+        "Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.",
+        "Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine  2 cups flour, baking powder, baking soda, salt, and nutmeg.",
+        "Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries.  Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.",
+        "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack."
+    ],
+    "ingredients": [
+        "Crumb Topping:",
+        "1/2 cup flour",
+        "1/2 cup brown sugar",
+        "1/4 cup butter, softened",
+        "1/2 teaspoon ground cinnamon",
+        "Cake:",
+        "1/2 cup butter, softened",
+        "1 cup white sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "2 cups all-purpose flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon ground nutmeg (optional)",
+        "1 cup buttermilk",
+        "1 mango - peeled, seeded and diced",
+        "1 cup raspberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Mango-Berry Crumb Cake",
+    "url": "http://allrecipes.com/recipe/214974/buttermilk-mango-berry-crumb-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-bread.json
new file mode 100644
index 000000000..8040d9279
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix oats with buttermilk.  Let stand for 1/2 hour.",
+        "Stir oil, egg, and brown sugar into oat mixture. Stir together flour, baking powder, soda, and salt: mix into oat mixture.  Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.",
+        "Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until done."
+    ],
+    "ingredients": [
+        "1 cup rolled oats",
+        "1 cup buttermilk",
+        "1/2 cup vegetable oil",
+        "1 egg",
+        "1/2 cup packed brown sugar",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Oatmeal Bread",
+    "url": "http://allrecipes.com/recipe/7007/buttermilk-oatmeal-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-muffins.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-muffins.json
new file mode 100644
index 000000000..d5ba6a648
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-muffins.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.",
+        "Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.",
+        "Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.",
+        "Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
+    ],
+    "ingredients": [
+        "2 cups quick-cooking oats",
+        "2 cups buttermilk",
+        "2 eggs, beaten",
+        "1 cup packed brown sugar",
+        "1/2 cup butter, melted",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Oatmeal Muffins",
+    "url": "http://allrecipes.com/recipe/229026/buttermilk-oatmeal-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-pancakes.json
new file mode 100644
index 000000000..5154cddde
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-pancakes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.",
+        "Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "2 cups buttermilk",
+        "1 1/2 cups rolled oats",
+        "1/2 cup all-purpose flour",
+        "1/2 cup cornmeal",
+        "2 teaspoons baking powder",
+        "1 1/2 teaspoons white sugar",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "2 eggs, beaten",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Oatmeal Pancakes",
+    "url": "http://allrecipes.com/recipe/229629/buttermilk-oatmeal-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-waffles.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-waffles.json
new file mode 100644
index 000000000..d63ea3de6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-oatmeal-waffles.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat a waffle iron according to manufacturer's instructions. Mix flour, oats, sugar, baking powder, and salt in a large bowl.",
+        "Beat egg yolks in another bowl, reserving egg whites in a third bowl. Add buttermilk, milk, and melted butter to egg yolks; beat until well mixed. Pour buttermilk mixture into flour mixture; beat until batter is blended.",
+        "Beat egg whites and vanilla extract in a glass or metal bowl until soft peaks form. Fold half the egg whites into the buttermilk batter until egg whites are incorporated; repeat with remaining half.",
+        "Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes. Transfer waffle to a paper towel-lined plate to prevent sogginess and repeat with remaining batter."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "1 1/2 cups rolled oats",
+        "3 tablespoons white sugar",
+        "2 tablespoons baking powder",
+        "1 1/2 teaspoons salt",
+        "4 eggs, separated",
+        "1 1/2 cups buttermilk",
+        "1 cup milk",
+        "1/2 cup butter, melted",
+        "1 1/2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Oatmeal Waffles",
+    "url": "http://allrecipes.com/recipe/232154/buttermilk-oatmeal-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-i.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-i.json
new file mode 100644
index 000000000..7e342f242
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.",
+        "Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 egg",
+        "1 1/4 cups buttermilk",
+        "1/4 cup white sugar",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/4 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pancakes I",
+    "url": "http://allrecipes.com/recipe/24138/buttermilk-pancakes-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-ii.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-ii.json
new file mode 100644
index 000000000..3175a221b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.",
+        "Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!",
+        "Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.  Stir until it's just blended together.  Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "3 tablespoons white sugar",
+        "3 teaspoons baking powder",
+        "1 1/2 teaspoons baking soda",
+        "3/4 teaspoon salt",
+        "3 cups buttermilk",
+        "1/2 cup milk",
+        "3 eggs",
+        "1/3 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pancakes II",
+    "url": "http://allrecipes.com/recipe/24530/buttermilk-pancakes-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-blueberry-compote-101037.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-blueberry-compote-101037.json
new file mode 100644
index 000000000..aaa226892
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-blueberry-compote-101037.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).",
+        "Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.",
+        "Serve pancakes immediately with butter and Blueberry Compote."
+    ],
+    "ingredients": [
+        "2 1/2 cups all purpose flour",
+        "1/4 cup sugar",
+        "2 teaspoons baking powder",
+        "2 teaspoons baking soda",
+        "1 teaspoon salt",
+        "2 cups buttermilk",
+        "2 cups sour cream",
+        "2 large eggs",
+        "4 teaspoons vanilla extract",
+        "3 tablespoons unsalted butter",
+        "Additional unsalted butter",
+        "Blueberry Compote"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Mother's Day",
+        "Blueberry",
+        "Sour Cream",
+        "Kidney Friendly",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Pancakes with Blueberry Compote",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-pancakes-with-blueberry-compote-101037"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-caramelized-bananas-109786.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-caramelized-bananas-109786.json
new file mode 100644
index 000000000..b983e4d37
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-caramelized-bananas-109786.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 250\u00b0F. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk buttermilk, eggs, and butter in medium bowl to blend. Gradually whisk buttermilk mixture into flour mixture just until blended (do not overmix; some small lumps may remain).",
+        "Heat griddle or 2 large nonstick skillets over medium heat. Brush griddle lightly with oil. Working in batches, pour batter by scant 1/4 cupfuls onto griddle. Top each pancake with 4 banana slices. Cook until bottoms brown and bubbles form, about 2 minutes. Turn pancakes over and cook until bottoms brown and banana slices caramelize, about 2 minutes. Transfer pancakes to baking sheet and place in oven while cooking remaining pancakes. Transfer pancakes to plates. Serve with warm maple syrup."
+    ],
+    "ingredients": [
+        "2 cups all purpose flour",
+        "1 tablespoon sugar",
+        "11/2 teaspoons baking powder",
+        "3/4 teaspoon salt",
+        "2 cups buttermilk",
+        "2 large eggs",
+        "1/4 cup (1/2 stick) unsalted butter, melted, or vegetable oil",
+        "Vegetable oil (for frying)",
+        "4 bananas (about), peeled, cut into 1/4-inch-thick slices",
+        "Warm maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Egg",
+        "Breakfast",
+        "Brunch",
+        "Banana",
+        "Maple Syrup"
+    ],
+    "title": "Buttermilk Pancakes with Caramelized Bananas",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-pancakes-with-caramelized-bananas-109786"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-maple-syrup-apples-230924.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-maple-syrup-apples-230924.json
new file mode 100644
index 000000000..51a9a0623
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-maple-syrup-apples-230924.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; saut\u00e9 until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.",
+        "Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.",
+        "Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.",
+        "Spoon apples over pancakes. Serve, passing additional maple syrup."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices",
+        "1 tablespoon plus 1/2 cup pure maple syrup",
+        "1/2 teaspoon ground cinnamon",
+        "1 cup all purpose flour",
+        "2 tablespoons yellow cornmeal",
+        "2 tablespoons (packed) golden brown sugar",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup buttermilk",
+        "1 cup plain whole-milk yogurt",
+        "1 large egg",
+        "1 1/2 tablespoons unsalted butter, melted",
+        "Additional unsalted butter",
+        "Additional pure maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Fruit",
+        "Breakfast",
+        "Brunch",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Yogurt",
+        "Back to School",
+        "Apple",
+        "Fall",
+        "Pan-Fry",
+        "Maple Syrup",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Pancakes with Maple Syrup Apples",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-pancakes-with-maple-syrup-apples-230924"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-vanilla-and.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-vanilla-and.json
new file mode 100644
index 000000000..07dd1a921
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pancakes-with-vanilla-and.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk eggs in a bowl until pale yellow. Whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.",
+        "Stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.",
+        "Heat a lightly oiled griddle over medium-low heat. Drop batter by 1/2 cup portions onto the griddle, and cook until bubbles form and the edges are dry, about 4 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "2 eggs",
+        "3 cups buttermilk, or as needed",
+        "1 tablespoon vanilla extract",
+        "1 tablespoon butter, softened",
+        "1 dash ground nutmeg",
+        "2 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon coarse kosher salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pancakes with Vanilla and Nutmeg",
+    "url": "http://allrecipes.com/recipe/234345/buttermilk-pancakes-with-vanilla-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta-with-berries-and-vanilla-sabayon-240801.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta-with-berries-and-vanilla-sabayon-240801.json
new file mode 100644
index 000000000..5c67458ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta-with-berries-and-vanilla-sabayon-240801.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.",
+        "In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.",
+        "Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.",
+        "In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.",
+        "In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140\u00b0F, about 5 minutes.",
+        "Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.",
+        "Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.",
+        "Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately."
+    ],
+    "ingredients": [
+        "3/4 teaspoon powdered unflavored gelatin (1/4-ounce envelope)",
+        "1/2 cup heavy cream",
+        "1/4 cup sugar",
+        "1 vanilla bean, split lengthwise",
+        "1 cup well-shaken buttermilk",
+        "1/2 cup heavy cream",
+        "3 large egg yolks",
+        "2 tablespoons sugar",
+        "2 tablespoons sweet dessert wine, such as sauterne",
+        "1 tablespoon orange liqueur such as Grand Marnier",
+        "1/2 cup mixed fresh berries such as blackberries, blueberries, and raspberries",
+        "1/4 cup fresh strawberries, hulled and quartered",
+        "Special equipment: 4 (4- to 6-ounce) ramekins, kitchen blowtorch (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Liqueur",
+        "Milk/Cream",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Blackberry",
+        "Blueberry",
+        "Raspberry",
+        "Strawberry",
+        "Chill",
+        "Kidney Friendly",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Buttermilk Panna Cotta with Berries and Vanilla Sabayon",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-panna-cotta-with-berries-and-vanilla-sabayon-240801"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta-with-rhubarb-strawberry-jelly-51161400.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta-with-rhubarb-strawberry-jelly-51161400.json
new file mode 100644
index 000000000..9b96075cb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta-with-rhubarb-strawberry-jelly-51161400.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.",
+        "Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.",
+        "Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then cr\u00e8me fra\u00eeche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.",
+        "Place strawberries, sugar, and 2 1/2 cups rhubarb in a medium heatproof bowl; stir to combine and cover tightly with plastic wrap, crimping plastic wrap just under rim of bowl. Set bowl over a saucepan of simmering water (plastic wrap should not touch saucepan) and cook, without stirring, until mixture looks pale and soft, 40-45 minutes.",
+        "Strain mixture through a fine-mesh sieve into a measuring cup (do not push mixture through or jelly will be cloudy); discard solids. Add water, if needed, so liquid measures 1 cup.",
+        "Place 2 tablespoons cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.",
+        "Meanwhile, bring rhubarb-strawberry liquid to a boil in a small saucepan. Add remaining 1/2 cup rhubarb and cook, stirring occasionally, until tender, about 3 minutes; remove from heat.",
+        "Add softened gelatin to saucepan and stir until dissolved. Let jelly cool completely.",
+        "Top chilled panna cotta with jelly, dividing equally. Cover and chill until jelly is firm, 2-4 hours.",
+        "DO AHEAD: Panna cotta can be made 3 days ahead. Keep chilled."
+    ],
+    "ingredients": [
+        "1 1/4 teaspoons unflavored powdered gelatin",
+        "1 1/4 cups heavy cream",
+        "1/3 cup sugar",
+        "1/4 teaspoons kosher salt",
+        "1/4 vanilla bean, halved lengthwise",
+        "1 1/4 cups buttermilk",
+        "1 cup cr\u00e8me fra\u00eeche or sour cream",
+        "6 ounces strawberries, hulled (about 1 cup)",
+        "1/4 cup sugar",
+        "12 ounces rhubarb, trimmed, sliced 1/4\" thick (about 3 cups), divided",
+        "1/2 teaspoons unflavored powdered gelatin"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dairy",
+        "Dessert",
+        "Strawberry",
+        "Spring",
+        "Chill",
+        "Rhubarb",
+        "Buttermilk",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Buttermilk Panna Cotta with Rhubarb-Strawberry Jelly",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-panna-cotta-with-rhubarb-strawberry-jelly-51161400"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta-with-tropical-fruit-107662.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta-with-tropical-fruit-107662.json
new file mode 100644
index 000000000..88a89a38e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta-with-tropical-fruit-107662.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Pour 2 tablespoons water into small custard cup; sprinkle unflavored gelatin over. Let stand until gelatin softens, approximately 10 minutes.",
+        "Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes.",
+        "Stir buttermik and vanilla extract into cream mixture. Pour mixture through fine strainer into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.",
+        "Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon fruit mixture around each panna cotta and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons water",
+        "2 teaspoons unflavored gelatin",
+        "1 cup whipping cream",
+        "7 tablespoons sugar",
+        "2 cups reduced fat buttermilk (2%)",
+        "3/4 teaspoon vanilla extract",
+        "2 cups 1/2-inch cubes peeled assorted tropical fruits (such as mango, papaya, and kiwi)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Kiwi",
+        "Mango",
+        "Papaya",
+        "Winter",
+        "Chill",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Buttermilk Panna Cotta with Tropical Fruit",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-panna-cotta-with-tropical-fruit-107662"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta.json
new file mode 100644
index 000000000..030c84689
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-panna-cotta.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the buttermilk.",
+        "Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses. Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm, about 3 hours. Drizzle with more honey and sprinkle with the pistachios."
+    ],
+    "ingredients": [
+        "1 cup heavy cream",
+        "1/2 cup sugar",
+        "1 vanilla bean, split and seeds scraped",
+        "1 tablespoon honey powder (see Cook's Note)",
+        "1 1/2 teaspoons powdered gelatin",
+        "2 cups whole milk buttermilk",
+        "4 tablespoons buckwheat honey, plus more for drizzling",
+        "1/4 cup salted roasted pistachios, chopped"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Panna Cotta",
+        "Buttermilk",
+        "Dairy Recipes",
+        "Dessert"
+    ],
+    "title": "Buttermilk Panna Cotta",
+    "url": "http://www.foodnetwork.com/recipes/damaris-phillips/buttermilk-panna-cotta"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-parmesan-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-parmesan-potatoes.json
new file mode 100644
index 000000000..5b587aafe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-parmesan-potatoes.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.",
+        "Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.",
+        "Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1280&h=670&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F790446.jpg",
+    "ingredients": [
+        "14 small potatoes, peeled and cubed",
+        "1 tablespoon butter",
+        "2 cloves garlic, minced",
+        "\u00bc cup minced red onion",
+        "3 tablespoons butter",
+        "\u2153 cup all-purpose flour",
+        "\u00bd teaspoon salt",
+        "\u00bc teaspoon pepper",
+        "1 cup 2% milk",
+        "1 cup buttermilk",
+        "1 cup freshly grated Parmesan cheese, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Parmesan Potatoes",
+    "url": "http://allrecipes.com/recipe/148813/buttermilk-parmesan-potatoes/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-crust-dough-2690.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-crust-dough-2690.json
new file mode 100644
index 000000000..cd4291a58
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-crust-dough-2690.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)"
+    ],
+    "ingredients": [
+        "2 1/2 cups unbleached all purpose flour",
+        "2 tablespoons sugar",
+        "1 teaspoon salt",
+        "1/2 cup (1 stick) chilled unsalted butter, diced",
+        "1/2 cup chilled solid vegetable shortening",
+        "1/4 cup plus 2 tablespoons buttermilk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Dairy",
+        "Chill"
+    ],
+    "title": "Buttermilk Pie Crust Dough",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-pie-crust-dough-2690"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-i.json
new file mode 100644
index 000000000..22185d199
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Mix sugar and flour.  Add buttermilk, beaten eggs, vanilla.  Melt the butter over low heat.  Add to buttermilk mixture and mix well.",
+        "Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch single crust pie",
+        "1 1/4 cups white sugar",
+        "1/4 cup all-purpose flour",
+        "2 cups buttermilk",
+        "3 eggs",
+        "1 teaspoon vanilla extract",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pie I",
+    "url": "http://allrecipes.com/recipe/12293/buttermilk-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-ii.json
new file mode 100644
index 000000000..d6ecebc69
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place beaten eggs in a medium bowl. Gradually beat in sugar. Stir in melted butter, salt, flour, buttermilk, and vanilla extract. Mix until smooth. Pour mixture into pastry shell.",
+        "Bake in preheated oven for 50 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake an additional 10 minutes. Pie is done when toothpick inserted in center comes out clean."
+    ],
+    "ingredients": [
+        "1 (9 inch) unbaked pie crust",
+        "2 eggs, beaten",
+        "1 cup white sugar",
+        "3/4 cup melted butter",
+        "1/4 teaspoon salt",
+        "1 tablespoon all-purpose flour",
+        "1 cup buttermilk",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pie II",
+    "url": "http://allrecipes.com/recipe/16746/buttermilk-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-iii.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-iii.json
new file mode 100644
index 000000000..3e753be0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-iii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg.",
+        "Bake in the preheated oven for 60 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "1 1/2 cups white sugar",
+        "3 teaspoons all-purpose flour",
+        "3 eggs",
+        "1 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "1/4 teaspoon ground nutmeg",
+        "1 (9 inch) unbaked pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pie III",
+    "url": "http://allrecipes.com/recipe/23131/buttermilk-pie-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-iv.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-iv.json
new file mode 100644
index 000000000..7136460c2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-iv.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C.)",
+        "In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.",
+        "Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set."
+    ],
+    "ingredients": [
+        "1/2 cup margarine, softened",
+        "2 cups white sugar",
+        "3 tablespoons all-purpose flour",
+        "1/4 teaspoon salt",
+        "3 eggs",
+        "1 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "1 (9 inch) deep dish pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pie IV",
+    "url": "http://allrecipes.com/recipe/24095/buttermilk-pie-iv/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-with-molasses.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-with-molasses.json
new file mode 100644
index 000000000..751a641ed
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie-with-molasses.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl, cream butter until light and fluffy.  Gradually add sugar, and beat well.  Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth",
+        "Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set.",
+        "Cool at room temperature, then chill.  When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!"
+    ],
+    "ingredients": [
+        "1/2 cup butter",
+        "2 cups white sugar",
+        "3 tablespoons all-purpose flour",
+        "3 eggs",
+        "1 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "1 recipe pastry for a 9 inch single crust pie",
+        "2 tablespoons molasses"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pie with Molasses",
+    "url": "http://allrecipes.com/recipe/12109/buttermilk-pie-with-molasses/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie.json
new file mode 100644
index 000000000..ffaa6004e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees (175 degrees C).",
+        "Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.",
+        "Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.",
+        "Bake for 40 to 60 minutes, or until center is firm."
+    ],
+    "ingredients": [
+        "3 eggs",
+        "1/2 cup butter, softened",
+        "1 1/2 cups white sugar",
+        "3 tablespoons all-purpose flour",
+        "1 cup buttermilk",
+        "1 teaspoon vanilla extract",
+        "1 tablespoon lemon juice",
+        "1/8 tablespoon freshly grated nutmeg",
+        "1 (9 inch) unbaked pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pie",
+    "url": "http://allrecipes.com/recipe/13802/buttermilk-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pound-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pound-cake-i.json
new file mode 100644
index 000000000..adc4ced06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pound-cake-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.",
+        "Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.",
+        "Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled."
+    ],
+    "ingredients": [
+        "1 cup shortening",
+        "2 cups white sugar",
+        "4 eggs",
+        "1 cup buttermilk",
+        "3 cups sifted all-purpose flour",
+        "1/2 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/2 teaspoon lemon extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pound Cake I",
+    "url": "http://allrecipes.com/recipe/7493/buttermilk-pound-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pound-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pound-cake-ii.json
new file mode 100644
index 000000000..dfff23fae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pound-cake-ii.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan.  Mix together the flour, baking soda, and salt. Set aside.",
+        "In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts.  Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.",
+        "Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1/4 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 cup butter",
+        "3 cups white sugar",
+        "6 eggs",
+        "1 teaspoon lemon extract",
+        "1 teaspoon vanilla extract",
+        "1 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pound Cake II",
+    "url": "http://allrecipes.com/recipe/7722/buttermilk-pound-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-pound-cake-iii.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pound-cake-iii.json
new file mode 100644
index 000000000..4ddb581a7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-pound-cake-iii.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking soda; set aside.",
+        "In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the lemon extract.  Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.",
+        "In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4730&h=2476&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5127112.jpg",
+    "ingredients": [
+        "\u00bd cup butter",
+        "3 cups white sugar",
+        "6  egg yolks",
+        "2 teaspoons lemon extract",
+        "1 cup buttermilk",
+        "3 cups all-purpose flour",
+        "\u00bc teaspoon baking soda",
+        "6  egg whites"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Pound Cake III",
+    "url": "http://allrecipes.com/recipe/25977/buttermilk-pound-cake-iii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-prairie-waffles.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-prairie-waffles.json
new file mode 100644
index 000000000..e7a823eb6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-prairie-waffles.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat a waffle iron according to manufacturer's instructions. Spray waffle iron with non-stick cooking spray or brush with oil.",
+        "Whisk flour, baking powder, baking soda, and salt together in a bowl.",
+        "Beat eggs in a large bowl until light and fluffy. Stir flour mixture into eggs, one third at a time, alternating with buttermilk, until just combined; stir in butter.",
+        "Pour batter into preheated waffle iron; cook until golden brown, about 3 minutes."
+    ],
+    "ingredients": [
+        "2 cups sifted flour",
+        "1 teaspoon baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "4 large eggs, at room temperature",
+        "2 cups buttermilk",
+        "1 cup melted butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Prairie Waffles",
+    "url": "http://allrecipes.com/recipe/236694/buttermilk-prairie-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-raisin-pie.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-raisin-pie.json
new file mode 100644
index 000000000..82f2433f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-raisin-pie.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (225 degrees C).",
+        "In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.",
+        "Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "1 egg, beaten",
+        "1 cup raisins",
+        "1 cup white sugar",
+        "1 cup buttermilk",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Raisin Pie",
+    "url": "http://allrecipes.com/recipe/16554/buttermilk-raisin-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-ranch-cheeseball.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-ranch-cheeseball.json
new file mode 100644
index 000000000..192380ffc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-ranch-cheeseball.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.",
+        "Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately."
+    ],
+    "ingredients": [
+        "1 tablespoon sour cream",
+        "1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch \u00ae)",
+        "1 (8 ounce) package cream cheese",
+        "1/2 pound Cheddar cheese, shredded",
+        "1/4 cup finely chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Ranch Cheeseball",
+    "url": "http://allrecipes.com/recipe/219686/buttermilk-ranch-cheeseball/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-roasted-chicken-42.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-roasted-chicken-42.json
new file mode 100644
index 000000000..06502ff1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-roasted-chicken-42.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Remove giblets from chicken. Place chicken in heavy large plastic bag. Pour buttermilk into bag. Seal bag. Turn to coat chicken. Refrigerate 1 to 2 days, turning occasionally.",
+        "Position rack in lowest 1/3 of oven and preheat to 400\u00b0F. Place rack on baking sheet. Remove chicken from buttermilk marinade and place on rack breast side up. Season with salt and pepper. Roast until juices from thigh run clear when pierced with a small knife, covering loosely with foil toward the end if browning too quickly, approximately 1 hour. Let chicken stand 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 4-pound chicken",
+        "1 quart buttermilk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Chicken",
+        "Dairy",
+        "Poultry",
+        "Marinate",
+        "Roast",
+        "Kid-Friendly"
+    ],
+    "title": "Buttermilk Roasted Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-roasted-chicken-42"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-rye-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-rye-bread.json
new file mode 100644
index 000000000..0e70ea0f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-rye-bread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer:  Select the Basic or White Bread setting, and Start."
+    ],
+    "ingredients": [
+        "1 1/3 cups water",
+        "2 tablespoons vegetable oil",
+        "2 tablespoons honey",
+        "1 1/2 tablespoons vinegar",
+        "2 tablespoons powdered buttermilk",
+        "2 1/3 cups bread flour",
+        "1 cup rye flour",
+        "1/3 cup dry potato flakes",
+        "1 teaspoon salt",
+        "2 teaspoons active dry yeast",
+        "1 teaspoon caraway seed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Rye Bread",
+    "url": "http://allrecipes.com/recipe/15484/buttermilk-rye-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-rye-crepes-51223980.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-rye-crepes-51223980.json
new file mode 100644
index 000000000..684b57c60
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-rye-crepes-51223980.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 tablespoons sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.",
+        "Heat 1/2 teaspoon butter in a medium nonstick skillet over medium heat until foamy. Pour 1/4 cup batter into skillet and swirl to coat bottom of pan. Cook crepe until lacy and golden brown on one side, about 2 minutes. Carefully flip crepe and cook on other side until just cooked through, about 1 minute longer; transfer to a plate. Repeat 7 times with remaining batter and stack crepes, placing a piece of parchment paper between each as you go to prevent sticking (you should have about 8 crepes).",
+        "Just before serving, heat 1 teaspoon butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 teaspoon sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.",
+        "DO AHEAD: Crepes can be made 2 days ahead. Cover and chill."
+    ],
+    "ingredients": [
+        "2 large eggs",
+        "1 large egg yolk",
+        "3/4 cup buttermilk",
+        "1/4 cup milk",
+        "1/2 cup rye flour",
+        "1/4 cup all-purpose flour",
+        "1/4 teaspoons kosher salt",
+        "2 tablespoons plus 4 teaspoons sugar",
+        "1/4 cup unsalted butter, melted, plus 8 teaspoons, room temperature",
+        "Lemon wedges (for serving)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Dairy",
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Buttermilk",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Rye Crepes",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-rye-crepes-51223980"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-salad.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-salad.json
new file mode 100644
index 000000000..c00c255b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-salad.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Place the pineapple in a medium saucepan, and bring to a boil. Stir in the gelatin mix until completely dissolved. Remove to a bowl, and chill until partially set, about 1 hour. Stir in buttermilk, and chill again until thickened. Fold in whipped topping, and refrigerate until firm, at least 4 hours."
+    ],
+    "ingredients": [
+        "1 (20 ounce) can crushed pineapple, with juice",
+        "1 (6 ounce) package apricot or peach flavored Jell-O\u00ae mix",
+        "2 cups buttermilk",
+        "1 (8 ounce) container frozen whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Salad",
+    "url": "http://allrecipes.com/recipe/40060/buttermilk-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-scones.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-scones.json
new file mode 100644
index 000000000..ddc9a075f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-scones.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.",
+        "Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.",
+        "Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "2 tablespoons baking powder",
+        "1/4 teaspoon salt",
+        "1/3 cup butter, melted",
+        "1 1/4 cups buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Scones",
+    "url": "http://allrecipes.com/recipe/17224/buttermilk-scones/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-seed-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-seed-bread.json
new file mode 100644
index 000000000..df10ef0ca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-seed-bread.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.",
+        "Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.",
+        "Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.",
+        "Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.",
+        "Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.",
+        "Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped."
+    ],
+    "ingredients": [
+        "1 (.25 ounce) package active dry yeast",
+        "1 teaspoon white sugar",
+        "3/4 cup warm water (110 degrees F/45 degrees C)",
+        "1 1/2 cups buttermilk",
+        "2 tablespoons margarine, melted",
+        "3 tablespoons honey",
+        "2 teaspoons salt",
+        "2 tablespoons sesame seeds",
+        "2 tablespoons flax seeds",
+        "2 tablespoons poppy seeds",
+        "2 tablespoons sunflower seeds",
+        "2 cups whole wheat flour",
+        "4 cups bread flour"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Seed Bread",
+    "url": "http://allrecipes.com/recipe/17203/buttermilk-seed-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-slaw-4976.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-slaw-4976.json
new file mode 100644
index 000000000..4ad797b77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-slaw-4976.json
@@ -0,0 +1,45 @@
+{
+    "directions": [
+        "Mix both cabbages, carrot, red onion and parsley in large bowl. Whisk buttermilk, mayonnaise, mustard, sugar and celery seeds in medium bowl to blend. Pour over cabbage mixture and toss to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)"
+    ],
+    "ingredients": [
+        "8 cups thinly sliced green cabbage",
+        "2 cups thinly sliced red cabbage",
+        "3/4 cup grated peeled carrot",
+        "1/4 cup minced red onion",
+        "2 tablespoons minced fresh parsley",
+        "2/3 cup chilled buttermilk",
+        "1/2 cup regular or low-fat mayonnaise",
+        "1 teaspoon Dijon mustard",
+        "1 teaspoon sugar",
+        "1/2 teaspoon celery seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Salad",
+        "Milk/Cream",
+        "Dairy",
+        "Onion",
+        "Vegetable",
+        "Side",
+        "No-Cook",
+        "Fourth of July",
+        "Picnic",
+        "Backyard BBQ",
+        "Mayonnaise",
+        "Carrot",
+        "Summer",
+        "Winter",
+        "Cabbage",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Slaw",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-slaw-4976"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-smashed-potatoes.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-smashed-potatoes.json
new file mode 100644
index 000000000..032e3fe6e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-smashed-potatoes.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.",
+        "Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt."
+    ],
+    "ingredients": [
+        "2 pounds red potatoes",
+        "1/2 cup buttermilk",
+        "1 tablespoon butter",
+        "1/4 cup chopped fresh chives",
+        "1 pinch salt to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Smashed Potatoes",
+    "url": "http://allrecipes.com/recipe/235660/buttermilk-smashed-potatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-soup-with-cucumber-and-crab-101380.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-soup-with-cucumber-and-crab-101380.json
new file mode 100644
index 000000000..8ae957d39
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-soup-with-cucumber-and-crab-101380.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Chop 2 1/4 cucumbers. Pur\u00e9e chopped cucumbers, buttermilk, yogurt, onion and cumin in blender until smooth. Season with salt and pepper. Cover; chill until very cold, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.)",
+        "Finely chop remaining 3/4 cucumber. Mound crabmeat in center of 8 bowls, dividing equally. Ladle cold soup around crabmeat. Sprinkle with tomato, green onions and finely chopped cucumber."
+    ],
+    "ingredients": [
+        "3 large cucumbers (about 2 1/2 pounds), peeled, seeded",
+        "1 cup low-fat (1%) buttermilk",
+        "1/2 cup plain nonfat yogurt",
+        "1/3 cup chopped onion",
+        "1 1/4 teaspoons ground cumin",
+        "8 ounces crabmeat, drained",
+        "1 ripe tomato, seeded, chopped",
+        "3 green onions, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Dairy",
+        "Vegetable",
+        "Low Fat",
+        "Yogurt",
+        "Crab",
+        "Cucumber",
+        "Spring"
+    ],
+    "title": "Buttermilk Soup with Cucumber and Crab",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-soup-with-cucumber-and-crab-101380"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-spice-cake-with-pear-compote-and-creme-fraiche-357493.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-spice-cake-with-pear-compote-and-creme-fraiche-357493.json
new file mode 100644
index 000000000..af83710ce
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-spice-cake-with-pear-compote-and-creme-fraiche-357493.json
@@ -0,0 +1,57 @@
+{
+    "directions": [
+        "Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled.",
+        "Preheat oven to 350\u00b0F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.",
+        "Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.",
+        "Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of cr\u00e8me fra\u00eeche.",
+        "A brown, star-shaped seedpod that's available in the spice section of some supermarkets and at specialty foods stores and Asian markets.",
+        "** Available at most supermarkets and at specialty foods stores."
+    ],
+    "ingredients": [
+        "2 tablespoons sugar",
+        "1 tablespoon fresh lime juice",
+        "Large pinch of salt",
+        "3 Bosc pears (about 1 1/2 pounds total), peeled, quartered, cored, cut into 1/2-inch cubes",
+        "1 cup plus 1 tablespoon all purpose flour",
+        "1/4 cup cornstarch",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon (scant) baking powder",
+        "1/4 teaspoon baking soda",
+        "1/8 teaspoon ground allspice",
+        "1/8 teaspoon ground ginger",
+        "1/8 teaspoon ground black pepper",
+        "1/8 teaspoon ground whole star anise*",
+        "1/2 cup (1 stick) unsalted butter, room temperature",
+        "3/4 cup sugar",
+        "2 large eggs",
+        "1 3-inch piece vanilla bean, split lengthwise",
+        "1/4 teaspoon finely grated lime peel",
+        "3/4 cup buttermilk",
+        "Powdered sugar",
+        "1 1/2 cups cr\u00e8me fra\u00eeche**"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Milk/Cream",
+        "Mixer",
+        "Egg",
+        "Dessert",
+        "Bake",
+        "Easter",
+        "High Fiber",
+        "Pear",
+        "Spice",
+        "Buttermilk",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Spice Cake with Pear Compote and Cr\u00e8me Fra\u00eeche",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-spice-cake-with-pear-compote-and-creme-fraiche-357493"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-strawberry-shortcake.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-strawberry-shortcake.json
new file mode 100644
index 000000000..112941d99
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-strawberry-shortcake.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (220 degrees C).",
+        "Line a baking sheet with parchment paper.",
+        "Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.",
+        "Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)",
+        "Stir in buttermilk until the flour mixture is moistened.",
+        "Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.",
+        "Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.",
+        "Bake in the preheated oven until golden brown, 15 to 20 minutes.",
+        "Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.",
+        "Serve the strawberries with juice over the biscuits."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1/3 cup white sugar",
+        "1 1/2 teaspoons salt",
+        "3/4 cup chilled unsalted butter, cut into small pieces",
+        "1 cup buttermilk",
+        "2 tablespoons heavy cream",
+        "1/4 cup turbinado sugar",
+        "8 cups sliced fresh strawberries",
+        "1/4 cup white sugar",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Strawberry Shortcake",
+    "url": "http://allrecipes.com/recipe/220168/buttermilk-strawberry-shortcake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-substitute.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-substitute.json
new file mode 100644
index 000000000..55d79784d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-substitute.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Stir milk and lemon juice together in a bowl; let sit for 5 minutes."
+    ],
+    "ingredients": [
+        "1 cup milk",
+        "1 tablespoon lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Substitute",
+    "url": "http://allrecipes.com/recipe/244237/buttermilk-substitute/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-syrup.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-syrup.json
new file mode 100644
index 000000000..9c7918753
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-syrup.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla."
+    ],
+    "ingredients": [
+        "1 1/2 cups white sugar",
+        "3/4 cup buttermilk",
+        "1/2 cup butter",
+        "2 tablespoons corn syrup",
+        "1 teaspoon baking soda",
+        "2 teaspoons vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Syrup",
+    "url": "http://allrecipes.com/recipe/59591/buttermilk-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-tartlets-berries.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-tartlets-berries.json
new file mode 100644
index 000000000..42ad86130
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-tartlets-berries.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "To make the dough, in a food processor, combine the flour, sugar and salt and pulse briefly. Add the butter and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl. Using a fork, stir in 4 Tbs. of the ice water. The dough should start to come together into a rough mass. Squeeze a small piece of dough with your fingers; if it doesn\u2019t hold together without crumbling, stir in the remaining water, 1 Tbs. at a time. Gather the dough into a ball on a large sheet of plastic wrap. Press the dough into a disk, wrap tightly, and refrigerate until chilled and firm, at least 1 hour or up to 2 days.",
+        "Position one rack in the lower third of an oven and another rack 3 to 4 inches below the heating element, and preheat the oven to 375\u00b0F.",
+        "On a lightly floured work surface, roll out the dough into a 12-inch circle about 1/4 inch thick. Prick the dough all over with a fork. Using a 3 1/2-inch round pastry cutter, cut out 12 circles. Gently press each circle into a cup of a 12-cup muffin pan (the dough will not reach the top of the cup) and freeze for about 30 minutes. Bake the tartlet shells on the lower rack until they turn a light golden, 12 to 15 minutes. Transfer the pan to a wire rack and let the tartlet shells cool completely.",
+        "In a nonreactive saucepan, combine the buttermilk, cream and lemon juice. In a small bowl, whisk together the sugar, cornstarch and salt. Add the sugar mixture to the saucepan along with the egg yolks and whisk to blend. Cook over medium heat, whisking constantly, until the mixture reaches a simmer and is as thick as pudding, about 6 minutes. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup, then whisk in the butter until blended.",
+        "Pour about 2 Tbs. filling into each tartlet shell. Bake the tartlets on the lower rack until the filling is dry on top but still jiggles slightly in the center when gently shaken, about 15 minutes. Preheat the broiler, transfer the tartlets to the upper rack, and broil until the tops are spotty brown, about 1 1/2 minutes. Let the tartlets cool in the pan for about 5 minutes, then transfer them to the wire rack and let cool completely.",
+        "To serve, top the tartlets with the berries and arrange on a platter or plates. Makes 12 tartlets.",
+        "Adapted from Williams-Sonoma",
+        "New Flavors for Desserts",
+        ", by Raquel Pelzel (Oxmoor House, 2008)."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour, plus more for dusting",
+        "1 1/2 Tbs. sugar",
+        "1/4 tsp. salt",
+        "6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes",
+        "4 to 6 Tbs. ice water",
+        "",
+        "1 1/2 cups buttermilk",
+        "1/2 cup heavy cream",
+        "2 tsp. fresh lemon juice",
+        "1 cup sugar",
+        "1 1/2 Tbs. cornstarch",
+        "Pinch of salt",
+        "2 egg yolks, at room temperature",
+        "1 Tbs. unsalted butter",
+        "1/2 pint fresh berries, such as raspberries or strawberries"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Buttermilk Tartlets with Fresh Spring Berries",
+    "url": "http://www.williams-sonoma.com/recipe/buttermilk-tartlets-berries.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-turkey-meatloaf-muffins.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-turkey-meatloaf-muffins.json
new file mode 100644
index 000000000..e33da02bc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-turkey-meatloaf-muffins.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.",
+        "Combine turkey, stuffing mix, chicken broth, buttermilk, Italian seasoning, salt, and pepper in a bowl. Divide mixture among the muffin cups.",
+        "Bake in the preheated until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "20 ounces 99% fat-free ground turkey",
+        "1 (6 ounce) package stuffing mix (such as Kraft\u00ae Stove Top\u00ae)",
+        "1 cup low-sodium chicken broth",
+        "2 tablespoons buttermilk",
+        "2 tablespoons Italian seasoning",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Turkey Meatloaf Muffins",
+    "url": "http://allrecipes.com/recipe/257008/buttermilk-turkey-meatloaf-muffins/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-waffles-with-cherry-almond-sauce-351550.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-waffles-with-cherry-almond-sauce-351550.json
new file mode 100644
index 000000000..9d0beb922
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-waffles-with-cherry-almond-sauce-351550.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Combine frozen cherries and preserves in medium saucepan. Bring to boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat; stir in almond extract.",
+        "Preheat oven to 300\u00b0F. Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron according to manufacturer's instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.",
+        "Place waffles on plates. Top with whipped cream and cherry sauce."
+    ],
+    "ingredients": [
+        "1 12-ounce bag frozen pitted dark sweet cherries (do not thaw)",
+        "1 cup cherry preserves",
+        "1/2 teaspoon almond extract",
+        "2 cups all purpose flour",
+        "3 tablespoons sugar",
+        "1 1/2 teaspoons baking powder",
+        "1/2 teaspoon (scant) salt",
+        "2 cups buttermilk",
+        "9 tablespoons unsalted butter, melted, divided",
+        "Lightly sweetened whipped cream or plain yogurt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breakfast",
+        "Brunch",
+        "Dessert",
+        "Christmas",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Yogurt",
+        "Mother's Day",
+        "Father's Day",
+        "Almond",
+        "Jam or Jelly",
+        "Buttermilk",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Buttermilk Waffles with Cherry-Almond Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/buttermilk-waffles-with-cherry-almond-sauce-351550"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-waffles.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-waffles.json
new file mode 100644
index 000000000..5f61c712c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-waffles.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat a waffle iron according to manufacturer's instructions. Preheat oven to 275 degrees F (135 degrees C). Set a wire rack on a baking sheet and place in the oven.",
+        "Whisk flour, sugar, baking soda, and salt together in a bowl. Whisk buttermilk, egg, and oil together in a large bowl. Stir flour mixture into buttermilk mixture just until batter is combined.",
+        "Pour batter into preheated waffle iron, leaving about 1/2-inch border; close iron and cook according to manufacturer's instructions, 3 to 5 minutes. Transfer cooked waffles to the rack in the oven. Continue cooking waffles with remaining batter."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "1 tablespoon white sugar",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup buttermilk",
+        "1 large egg",
+        "1 tablespoon vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Waffles",
+    "url": "http://allrecipes.com/recipe/240033/buttermilk-waffles/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-wheat-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-wheat-bread.json
new file mode 100644
index 000000000..ca78b7688
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-wheat-bread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose."
+    ],
+    "ingredients": [
+        "1 1/2 cups buttermilk",
+        "1 1/2 tablespoons butter, melted",
+        "2 tablespoons white sugar",
+        "3/4 teaspoon salt",
+        "3 cups all-purpose flour",
+        "1/3 cup whole wheat flour",
+        "1 1/2 teaspoons active dry yeast"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Wheat Bread",
+    "url": "http://allrecipes.com/recipe/89548/buttermilk-wheat-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-white-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-white-bread.json
new file mode 100644
index 000000000..933074928
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-white-bread.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Add ingredients to bread machine pan in order recommended by your manufacturer.  Use medium crust and white bread settings.  I use less yeast during hot, humid summer months."
+    ],
+    "ingredients": [
+        "1 1/8 cups water",
+        "3 tablespoons honey",
+        "1 tablespoon margarine",
+        "1 1/2 teaspoons salt",
+        "3 cups bread flour",
+        "2 teaspoons active dry yeast",
+        "4 tablespoons powdered buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk White Bread",
+    "url": "http://allrecipes.com/recipe/6831/buttermilk-white-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-white-layer-cake.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-white-layer-cake.json
new file mode 100644
index 000000000..e3f136717
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-white-layer-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round baking pans.",
+        "Beat butter and vanilla extract together in a bowl until creamy. Mix flour, baking powder, baking soda, and salt together in a separate bowl. Beat butter mixture, alternating with buttermilk, into flour mixture until fully incorporated.",
+        "Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold egg white mixture into batter until just combined. Pour batter evenly into the prepared baking pans.",
+        "Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.",
+        "Spread frosting atop one of the cakes and top with second cake. Spread the remaining frosting over the top cake and around the sides of both cakes."
+    ],
+    "ingredients": [
+        "1/2 cup butter, softened",
+        "2 teaspoons vanilla extract",
+        "2 cups cake flour",
+        "1 teaspoon baking powder",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 1/3 cups buttermilk",
+        "4 egg whites",
+        "1 1/2 cups white sugar",
+        "2 1/2 cups prepared frosting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk White Layer Cake",
+    "url": "http://allrecipes.com/recipe/231435/buttermilk-white-layer-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttermilk-whole-wheat-bread.json b/serverless-fleets/data/input/inferencing/recipes/buttermilk-whole-wheat-bread.json
new file mode 100644
index 000000000..19898075f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttermilk-whole-wheat-bread.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Combine buttermilk, honey, and butter in a microwave-safe bowl; heat in microwave in 30 second increments until temperature is just below 110 degrees F (43 degrees C).",
+        "Pour buttermilk mixture into the bowl of a stand mixer and add whole wheat flour, all-purpose flour, wheat gluten, yeast, lecithin, salt, ginger, and vitamin C powder; mix, using the dough hook attachment on low speed, until dough just holds together and sides of bowl are clean. Let dough rest in bowl for 2 minutes; mix again with the dough hook attachment for 2 minutes more.",
+        "Remove dough from bowl and knead by hand on a work surface until dough is warm and elastic, 2 to 3 minutes.",
+        "Spray a large bowl with cooking spray and place dough in the bowl, turning it to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and cover bowl with sprayed-side down. Let dough rise until doubled in size, about 1 hour.",
+        "Gently deflate dough by pressing with your fingers and let rise 10 to 15 minutes more.",
+        "Turn dough onto a work surface and roll into an 8 1/2x11-inch rectangle. Starting with the short end, roll dough tightly into a roll, pinching the seams shut. Fold the ends underneath the loaf, pinching the edges to form a smooth top.",
+        "Spray a loaf pan with cooking spray and place loaf in the pan. Cover dough loosely with the sprayed-plastic wrap. Let dough rise 1 1/2 to 2 inches above the pan, 30 to 45 minutes.",
+        "Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf.",
+        "Bake in the preheated oven for 35 to 40 minutes. Flip bread out of pan using hot pads; internal temperature should read 190 degrees F (88 degrees C). Allow loaf to cool on wire rack before slicing."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2393&h=1253&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3589914.jpg",
+    "ingredients": [
+        "1\u2009\u00bd cups buttermilk",
+        "3 tablespoons honey",
+        "2 tablespoons butter",
+        "2\u2009\u2153 cups whole wheat flour",
+        "1 cup all-purpose flour",
+        "2\u2009\u00bd tablespoons vital wheat gluten",
+        "2 teaspoons active dry yeast",
+        "\u00bd teaspoon powdered lecithin",
+        "\u00bd teaspoon salt",
+        "1 pinch ground ginger",
+        "1 pinch vitamin C powder",
+        "cooking spray"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttermilk Whole Wheat Bread",
+    "url": "http://allrecipes.com/recipe/239057/buttermilk-whole-wheat-bread/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-and-acorn-squash-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-and-acorn-squash-soup.json
new file mode 100644
index 000000000..f9ffc294b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-and-acorn-squash-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.",
+        "Melt the butter in a skillet over medium heat, and saute the onion until tender.",
+        "In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.",
+        "Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm."
+    ],
+    "ingredients": [
+        "1 butternut squash, halved and seeded",
+        "1 acorn squash, halved and seeded",
+        "3 tablespoons butter",
+        "1/4 cup chopped sweet onion",
+        "1 quart chicken broth",
+        "1/3 cup packed brown sugar",
+        "1 (8 ounce) package cream cheese, softened",
+        "1/2 teaspoon ground black pepper",
+        "ground cinnamon to taste (optional)",
+        "fresh parsley, for garnish"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut and Acorn Squash Soup",
+    "url": "http://allrecipes.com/recipe/59635/butternut-and-acorn-squash-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-and-apple-harvest-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-and-apple-harvest-soup.json
new file mode 100644
index 000000000..743fab8b3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-and-apple-harvest-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.",
+        "Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "2 large leeks (white and pale green parts only), chopped",
+        "1 large onion, chopped",
+        "1 large potato, peeled and cubed",
+        "2 cups cubed butternut squash",
+        "1 cup diced carrots",
+        "1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick",
+        "1 quart chicken stock",
+        "1/4 cup dry white wine (optional)",
+        "1/2 cup light cream",
+        "1/4 teaspoon ground nutmeg",
+        "salt and pepper to taste",
+        "2 tablespoons chopped chives"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut and Apple Harvest Soup",
+    "url": "http://allrecipes.com/recipe/149141/butternut-and-apple-harvest-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-apple-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-apple-soup.json
new file mode 100644
index 000000000..5231a015e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-apple-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat olive oil in a heavy skillet over medium heat. Cook shallot in hot oil until softened; add apples and saute until hot, about 1 minute. Transfer apple mixture to a stockpot.",
+        "Pour chicken broth and water into the stockpot; add nutmeg, allspice, cinnamon, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender, about 15 minutes.",
+        "Stir butternut squash into the liquid. Bring mixture to a gentle boil while stirring occasionally. Stir half-and-half, butter, and tarragon into the liquid; cook, stirring continually, until the butter melts and the liquid is about to boil, about 5 minutes."
+    ],
+    "ingredients": [
+        "3 tablespoons olive oil",
+        "1 shallot, minced",
+        "2 small apples - peeled, cored, and diced",
+        "4 cups chicken broth",
+        "2 cups water",
+        "1/2 teaspoon freshly grated nutmeg",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon coarsely ground black pepper",
+        "1 (12 ounce) box frozen butternut squash",
+        "1/2 cup half-and-half",
+        "2 tablespoons butter",
+        "1/2 teaspoon dried tarragon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Apple Soup",
+    "url": "http://allrecipes.com/recipe/235574/butternut-apple-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-balls-ii.json b/serverless-fleets/data/input/inferencing/recipes/butternut-balls-ii.json
new file mode 100644
index 000000000..f19f9924b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-balls-ii.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy. Stir in the flour, salt and nuts; mix well.",
+        "Form the stiff dough into egg shapes about 1-1/2 inches long.  Bake at 350 degrees F (175 degrees C) for about 15 minutes. Cool on rack.",
+        "Spread half of cookie with confectioners' sugar glaze or melted chocolate. If desired, sprinkle with coconut, chopped nuts, colored sugar or decors.  Let sit until glaze is dry.",
+        "To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water. Stir until smooth.",
+        "To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave  (stir every 15 second) until melted. Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of  bag and drizzle over cookies."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1/2 cup confectioners' sugar",
+        "2 cups all-purpose flour",
+        "1/8 teaspoon salt",
+        "2 cups finely chopped walnuts",
+        "1 cup confectioners' sugar",
+        "1 1/2 tablespoons water",
+        "12 ounces semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Balls II",
+    "url": "http://allrecipes.com/recipe/11359/butternut-balls-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-brownie-pie.json b/serverless-fleets/data/input/inferencing/recipes/butternut-brownie-pie.json
new file mode 100644
index 000000000..87f3e404d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-brownie-pie.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Heat oven to 300 degrees F (150 degrees C).  Lighty grease a 9 inch pie plate.",
+        "In a large mixing bowl, beat egg whites and baking powder until soft peaks form.  Add cream of tartar, beating constantly.  Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.",
+        "Break graham crackers into 1 inch pieces.  Fold graham crackers and  pecan halves into the whipped egg mixture.  Spoon into pie plate.",
+        "Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean.  Cool the pie to room temperature on a wire cooling rack.",
+        "In chilled small bowl using chilled beaters, beat cream just until it begins to thicken.  Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form.  Do not overbeat.  Place the flavored whipped cream on top of the cooled pie.  Sprinkle pecans on the top, and refrigerate until served."
+    ],
+    "ingredients": [
+        "4 egg whites",
+        "1/8 teaspoon baking powder",
+        "1/8 teaspoon cream of tartar",
+        "1 1/4 cups white sugar",
+        "14 graham crackers, broken into 1/2-inch pieces",
+        "1 cup chopped pecans",
+        "1 cup heavy whipping cream",
+        "1/2 teaspoon vanilla extract",
+        "1/2 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Brownie Pie",
+    "url": "http://allrecipes.com/recipe/12099/butternut-brownie-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-chicken-and-banana-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-chicken-and-banana-soup.json
new file mode 100644
index 000000000..e76f63067
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-chicken-and-banana-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.",
+        "Pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.",
+        "Stir sliced bananas into the soup; simmer until soft, about 5 minutes more."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=4608&h=2413&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6125081.jpg",
+    "ingredients": [
+        "2 tablespoons coconut oil",
+        "6  skinless, boneless chicken breast halves, cut into chunks",
+        "2 cups chopped celery",
+        "\u00bd cup chopped red onion",
+        "2 tablespoons curry powder",
+        "4 cloves garlic, minced",
+        "4 cups chicken broth",
+        "2 cups water",
+        "1 (15 ounce) can light coconut milk",
+        "2 cups butternut squash cubes",
+        "2 (10 ounce) cans diced tomatoes with green chile peppers",
+        "\u00be cup sweetened shredded coconut",
+        "2  firm bananas, thickly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Chicken and Banana Soup",
+    "url": "http://allrecipes.com/recipe/241448/butternut-chicken-and-banana-soup/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-corn-chowder-with-goat-cheese-croutons-102511.json b/serverless-fleets/data/input/inferencing/recipes/butternut-corn-chowder-with-goat-cheese-croutons-102511.json
new file mode 100644
index 000000000..ca7137c16
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-corn-chowder-with-goat-cheese-croutons-102511.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.",
+        "Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; saut\u00e9 until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.",
+        "Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons."
+    ],
+    "ingredients": [
+        "4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds",
+        "2 large eggs, beaten to blend",
+        "1/2 cup yellow cornmeal",
+        "4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped",
+        "1 medium onion, chopped",
+        "1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped",
+        "4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth",
+        "2 teaspoons minced canned chipotle chilies*",
+        "1 16-ounce bag frozen sweet white corn (unthawed)",
+        "2 tablespoons olive oil",
+        "2 teaspoons minced fresh sage"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Dairy",
+        "Appetizer",
+        "Thanksgiving",
+        "Goat Cheese",
+        "Bacon",
+        "Corn",
+        "Hot Pepper",
+        "Butternut Squash",
+        "Fall",
+        "Simmer"
+    ],
+    "title": "Butternut-Corn Chowder with Goat Cheese Croutons",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-corn-chowder-with-goat-cheese-croutons-102511"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-cranberry-sauce-pizza.json b/serverless-fleets/data/input/inferencing/recipes/butternut-cranberry-sauce-pizza.json
new file mode 100644
index 000000000..2f547d146
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-cranberry-sauce-pizza.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C).",
+        "Roll out the pizza dough and shape into a round circle to fit a 10 inch pizza pan. Slide the dough onto the pan.",
+        "Stir the squash and cranberry sauce together in a bowl until smooth. Spoon the squash mixture over the pizza dough so it's even but not too thick. Sprinkle the sauce with the Cheddar and Parmesan cheeses. Sprinkle the pecans over the cheese.",
+        "Bake in preheated oven until cheese is melted. Remove pizza from the oven, slide onto a serving plate, and cut into wedges. Serve immediately."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F129110.jpg",
+    "ingredients": [
+        "1 (10 ounce) package refrigerated pizza crust dough",
+        "\u00bd cup mashed, cooked butternut squash",
+        "\u00bc cup cranberry sauce",
+        "\u00bd cup Cheddar cheese, grated",
+        "\u00bc cup Parmesan cheese, grated",
+        "\u00bc cup pecans, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Cranberry Sauce Pizza",
+    "url": "http://allrecipes.com/recipe/131190/butternut-cranberry-sauce-pizza/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-crostini-with-radicchio-and.json b/serverless-fleets/data/input/inferencing/recipes/butternut-crostini-with-radicchio-and.json
new file mode 100644
index 000000000..8fb89f03c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-crostini-with-radicchio-and.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap(R) Aluminum Foil. Set aside.",
+        "Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely.",
+        "Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance.",
+        "Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned.",
+        "Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish."
+    ],
+    "ingredients": [
+        "1 (1 1/2) pound butternut squash",
+        "Extra virgin olive oil",
+        "Sea salt to taste",
+        "Ground black pepper to taste",
+        "1/4 cup creme fraiche",
+        "1/4 teaspoon smoked paprika",
+        "1 French baguette",
+        "1 medium head radicchio",
+        "2 tablespoons balsamic glaze (reduced balsamic vinegar)",
+        "1/2 cup crumbled blue cheese, plus more for garnish",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Crostini with Radicchio and Blue Cheese",
+    "url": "http://allrecipes.com/recipe/245459/butternut-crostini-with-radicchio-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-curry-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-curry-soup.json
new file mode 100644
index 000000000..b39d934e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-curry-soup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt butter in large saucepan over medium heat.  Cook leeks 3 minutes.  Add squash, curry powder and sugar; cook 2 minutes.",
+        "Add broth; cover and bring to a boil.  Reduce heat and simmer 15 minutes or until squash is soft.  Remove from heat.",
+        "Puree squash mixture with immersion blender or in food processor or blender until smooth.  Serve with sour cream or Greek yogurt and chives, if desired."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "3/4 cup sliced leeks or chopped shallots",
+        "4 cups cubed butternut squash",
+        "1 tablespoon curry powder",
+        "1 tablespoon packed light brown sugar",
+        "2 cups College Inn\u00ae Chicken Broth",
+        "Sour cream (optional)",
+        "Chopped fresh chives (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Curry Soup",
+    "url": "http://allrecipes.com/recipe/255647/butternut-curry-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-kisses.json b/serverless-fleets/data/input/inferencing/recipes/butternut-kisses.json
new file mode 100644
index 000000000..c98cf7e14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-kisses.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cream together the butter, sugar, eggs and vanilla.",
+        "Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.",
+        "Place on ungreased baking sheet and bake for 10 minutes or until set.  Press kiss in center of each cookie. Cool on wire rack."
+    ],
+    "ingredients": [
+        "1 cup butter, softened",
+        "1 cup white sugar",
+        "2 eggs, beaten",
+        "2 tablespoons vanilla extract",
+        "2 1/2 cups all-purpose flour",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon salt",
+        "1 cup ground walnuts",
+        "60 milk chocolate candy kisses, unwrapped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Kisses",
+    "url": "http://allrecipes.com/recipe/9561/butternut-kisses/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-mascarpone-gnocchi.json b/serverless-fleets/data/input/inferencing/recipes/butternut-mascarpone-gnocchi.json
new file mode 100644
index 000000000..61b9b33fd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-mascarpone-gnocchi.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.",
+        "Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.",
+        "Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.",
+        "Bring a large pot of salted water to a boil.",
+        "Melt about 1/3 of the butter in large nonstick skillet; remove from heat.",
+        "Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.",
+        "Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve."
+    ],
+    "ingredients": [
+        "1 pound butternut squash",
+        "1 cup mascarpone cheese",
+        "1/2 cup finely grated Parmigiano-Reggiano cheese",
+        "2 large eggs",
+        "1 1/2 teaspoons salt",
+        "1/2 teaspoon ground black pepper",
+        "1 cup all-purpose flour, divided",
+        "1/2 cup unsalted butter",
+        "1 pinch cayenne pepper",
+        "salt and ground black pepper to taste",
+        "1/4 cup thinly sliced fresh sage leaves",
+        "1 tablespoon finely grated Parmigiano-Reggiano cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Mascarpone Gnocchi",
+    "url": "http://allrecipes.com/recipe/222339/butternut-mascarpone-gnocchi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-pork-chop.json b/serverless-fleets/data/input/inferencing/recipes/butternut-pork-chop.json
new file mode 100644
index 000000000..2b864ec7f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-pork-chop.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.",
+        "Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.",
+        "Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).",
+        "Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.",
+        "Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon."
+    ],
+    "ingredients": [
+        "2 cups peeled and cubed butternut squash",
+        "1/2 cup minced bacon",
+        "1 tablespoon dried parsley",
+        "2 tablespoons vegetable oil",
+        "3 pork chops",
+        "1/4 cup white wine",
+        "2 tablespoons brown sugar",
+        "1 tablespoon butter",
+        "1 teaspoon onion powder",
+        "1/4 teaspoon ground white pepper",
+        "1 avocado, thinly sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Pork Chop",
+    "url": "http://allrecipes.com/recipe/238892/butternut-pork-chop/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/butternut-pound-cake.json
new file mode 100644
index 000000000..3aad8a879
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-pound-cake.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.",
+        "Combine the evaporated milk and whole milk; Set aside.  In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring.  Beat in the flour mixture alternately with the milk, mixing just until incorporated.",
+        "Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "1/2 cup shortening",
+        "2 1/2 cups sugar",
+        "5 eggs",
+        "2 tablespoons butternut flavored extract",
+        "1 (5 ounce) can evaporated milk",
+        "3 fluid ounces milk",
+        "3 cups all-purpose flour",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Pound Cake",
+    "url": "http://allrecipes.com/recipe/24966/butternut-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-shrimp-soup-with-sherry.json b/serverless-fleets/data/input/inferencing/recipes/butternut-shrimp-soup-with-sherry.json
new file mode 100644
index 000000000..60ac7a671
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-shrimp-soup-with-sherry.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.",
+        "Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.",
+        "Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg."
+    ],
+    "ingredients": [
+        "3 cups peeled and cubed butternut squash",
+        "3 cups milk",
+        "1 cup chicken broth",
+        "salt and pepper to taste",
+        "1/2 teaspoon curry powder",
+        "1/4 teaspoon celery salt",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "1/3 pound small shrimp - peeled and deveined",
+        "2 pears - peeled, cored and diced",
+        "1 tablespoon sherry wine, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Shrimp Soup with Sherry",
+    "url": "http://allrecipes.com/recipe/56074/butternut-shrimp-soup-with-sherry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-soup.json
new file mode 100644
index 000000000..c06524d36
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-soup.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "In a large microwave safe dish combine squash, onions and butter.  Cover and microwave on high for 4 minutes.  Peel squash.  Stir in broth and cook on high for another 20 to 25 minutes, or until squash is  tender.  Puree squash, onions and broth in a food processor or blender.  Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through.  Flavor with nutmeg, cloves and cinnamon to taste."
+    ],
+    "ingredients": [
+        "2 pounds butternut squash, cubed",
+        "2 onions, chopped",
+        "1 tablespoon butter",
+        "4 cups vegetable broth",
+        "1/2 cup heavy cream",
+        "salt and pepper to taste",
+        "1 dash ground nutmeg",
+        "1 dash ground cloves",
+        "1 dash ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Soup",
+    "url": "http://allrecipes.com/recipe/21309/butternut-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-spice-cake.json b/serverless-fleets/data/input/inferencing/recipes/butternut-spice-cake.json
new file mode 100644
index 000000000..cc619d66a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-spice-cake.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 inch tube pan.  Sprinkle the bottom and halfway up the sides of the pan evenly with finely chopped butternuts (pecans or walnuts).",
+        "Sift together cake flour, baking soda, cinnamon, allspice, nutmeg, and salt.  Cream the butter.  Blend in lightly packed brown sugar and beat until light and fluffy.  Beat in eggs.  Stir dry ingredients into creamed mixture alternately with buttermilk.  Blend in the finely chopped butternuts or pecans or walnuts.",
+        "Put gently into baking pan.  Bake for 45 to 50 minutes, or until cake springs back when you touch it lightly.  Cool in pan for about 10 minutes.  Put on cake rack to cool completely.  Leave upside down and sprinkle with confectioners' sugar over cake before serving."
+    ],
+    "ingredients": [
+        "1/2 cup finely chopped butternuts",
+        "2 cups cake flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground allspice",
+        "1/2 teaspoon ground nutmeg",
+        "1/2 teaspoon salt",
+        "2/3 cup butter",
+        "1 1/3 cups packed brown sugar",
+        "2 eggs",
+        "1 cup buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Spice Cake",
+    "url": "http://allrecipes.com/recipe/7537/butternut-spice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-cider-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-cider-soup.json
new file mode 100644
index 000000000..ffd4c1a03
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-cider-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.",
+        "Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 onion, diced",
+        "1 butternut squash - peeled, seeded, and cut into large chunks",
+        "2 white potatoes, peeled and chopped",
+        "1 apple, peeled and chopped",
+        "1 large carrot, peeled and diced",
+        "2 stalks celery, chopped",
+        "2 (14 ounce) cans chicken broth",
+        "1/2 gallon apple cider",
+        "3/4 cup half-and-half cream",
+        "1/2 teaspoon ground cinnamon",
+        "1/4 teaspoon ground cloves",
+        "1/2 cup sour cream, or as needed",
+        "1 pinch ground nutmeg, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Apple Cider Soup",
+    "url": "http://allrecipes.com/recipe/233151/butternut-squash-and-apple-cider-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-108605.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-108605.json
new file mode 100644
index 000000000..385e12c3d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-108605.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Melt butter in large pot over medium-high heat. Add onion and nutmeg; saut\u00e9 until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.",
+        "Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives."
+    ],
+    "ingredients": [
+        "2 tablespoons (1/4 stick) butter",
+        "1 large onion, chopped",
+        "1/2 teaspoon ground nutmeg",
+        "4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes",
+        "4 1/4 cups (or more) vegetable broth",
+        "1 Gala apple, peeled, cored, diced",
+        "1/2 cup apple juice",
+        "Light sour cream",
+        "Chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Fruit",
+        "Vegetable",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Vegetarian",
+        "Quick & Easy",
+        "Apple",
+        "Butternut Squash",
+        "Fall",
+        "Healthy",
+        "Los Angeles",
+        "California"
+    ],
+    "title": "Butternut Squash and Apple Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-apple-soup-108605"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-recipe.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-recipe.json
new file mode 100644
index 000000000..cb73d6a88
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.",
+        "Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.",
+        "Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.",
+        "Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter",
+        "2 tablespoons good olive oil",
+        "4 cups chopped yellow onions (3 large)",
+        "2 tablespoons mild curry powder",
+        "5 pounds butternut squash (2 large)",
+        "1 1/2 pounds sweet apples, such as McIntosh (4 apples)",
+        "2 teaspoons kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "2 cups water",
+        "2 cups good apple cider or juice"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Butternut Squash Soup",
+        "Vegetable Soup",
+        "Butternut Squash",
+        "Soup",
+        "Vegetable",
+        "Vegetarian",
+        "Healthy",
+        "Fruit",
+        "Apple",
+        "Fall",
+        "Pureeing Recipes"
+    ],
+    "title": "Butternut Squash and Apple Soup",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-and-apple-soup-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-recipe2.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-recipe2.json
new file mode 100644
index 000000000..2b10128d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-recipe2.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.",
+        "Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.",
+        "Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.",
+        "Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter",
+        "2 tablespoons good olive oil",
+        "4 cups chopped yellow onions (3 large)",
+        "2 tablespoons mild curry powder",
+        "5 pounds butternut squash (2 large)",
+        "1 1/2 pounds sweet apples, such as McIntosh (4 apples)",
+        "2 teaspoons kosher salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "2 cups water",
+        "2 cups good apple cider or juice"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Butternut Squash Soup",
+        "Vegetable Soup",
+        "Butternut Squash",
+        "Soup",
+        "Vegetable",
+        "Food Processor",
+        "Apple",
+        "Fruit",
+        "Main Dish Recipes",
+        "Appetizer",
+        "Lunch",
+        "Recipes for Parties",
+        "Wedding Recipes",
+        "Fall",
+        "Pureeing Recipes"
+    ],
+    "title": "Butternut Squash and Apple Soup",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-and-apple-soup-recipe2"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-with-bacon-10702.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-with-bacon-10702.json
new file mode 100644
index 000000000..c7204250a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup-with-bacon-10702.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.",
+        "In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.",
+        "Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.",
+        "In a blender pur\u00e9e mixture in batches, transferring as pur\u00e9ed to a clean saucepan, and add enough additional water to thin soup to desired consistency.",
+        "Whisk in sour cream or cr\u00e8me fra\u00eeche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).",
+        "Serve soup topped with crumbled bacon and accompaniments."
+    ],
+    "ingredients": [
+        "2 slices bacon",
+        "1/2 medium onion, chopped fine (about 1/2 cup)",
+        "white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)",
+        "1 large garlic clove, minced",
+        "1/2 bay leaf",
+        "1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)",
+        "1 medium Granny Smith or other tart apple",
+        "2 cups low-salt chicken broth",
+        "1/2 cup water plus additional for thinning soup",
+        "2 tablespoons sour cream or cr\u00e8me fra\u00eeche",
+        "Sour cream or cr\u00e8me fra\u00eeche",
+        "chopped unpeeled apple"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Fruit",
+        "Pork",
+        "Vegetable",
+        "Quick & Easy",
+        "Apple",
+        "Bacon",
+        "Butternut Squash",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Butternut Squash and Apple Soup with Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-apple-soup-with-bacon-10702"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup.json
new file mode 100644
index 000000000..bcdd6b38f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-apple-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.",
+        "Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.",
+        "Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon."
+    ],
+    "ingredients": [
+        "5 tablespoons unsalted butter",
+        "6 cups 1/2-inch butternut squash cubes",
+        "2 cups chopped leeks, white and light green parts only",
+        "1/2 cup chopped carrots",
+        "1/2 cup chopped celery",
+        "2 small Granny Smith apples, cored and diced",
+        "1 1/2 teaspoons dried thyme",
+        "1/2 teaspoon dried sage",
+        "5 cups chicken stock",
+        "1 cup apple cider",
+        "salt to taste",
+        "5 slices cooked bacon, crumbled (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Apple Soup",
+    "url": "http://allrecipes.com/recipe/235540/butternut-squash-and-apple-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-beef-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-beef-lasagna.json
new file mode 100644
index 000000000..e2de2224a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-beef-lasagna.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.",
+        "Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper.",
+        "Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.",
+        "Heat a large skillet over medium heat; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes.",
+        "Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.",
+        "Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.",
+        "Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "2 butternut squash - peeled, seeded, and thinly sliced",
+        "2 tablespoons olive oil, or to taste",
+        "1 tablespoon Italian seasoning, divided, or to taste",
+        "salt and ground black pepper to taste",
+        "1 pound ground beef",
+        "2 cloves garlic, minced",
+        "1 (28 ounce) jar pasta sauce",
+        "2 tablespoons brown sugar",
+        "1 tablespoon chopped fresh basil",
+        "2 1/2 teaspoons salt, divided",
+        "1 (16 ounce) container ricotta cheese",
+        "2 eggs, beaten",
+        "1/2 cup grated Parmesan cheese",
+        "2 tablespoons dried parsley",
+        "1 (8 ounce) ball fresh mozzarella cheese, shredded",
+        "2 tablespoons grated Parmesan cheese, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Beef Lasagna",
+    "url": "http://allrecipes.com/recipe/255659/butternut-squash-and-beef-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-cannellini-soup-with-bacon-107688.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-cannellini-soup-with-bacon-107688.json
new file mode 100644
index 000000000..18b4a5826
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-cannellini-soup-with-bacon-107688.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Saut\u00e9 bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; saut\u00e9 until golden, about 10 minutes. Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, drained tomatoes, and fresh rosemary. Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper. (Bacon and soup can be made 1 day ahead. Wrap and chill bacon. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm bacon and soup separately before serving.)",
+        "Ladle soup into bowls. Garnish with chopped bacon and serve."
+    ],
+    "ingredients": [
+        "2 thick bacon slices, chopped",
+        "1 1/2 cups chopped onion",
+        "6 garlic cloves, minced",
+        "3 cups low-salt chicken broth",
+        "4 cups 3/4-inch cubes peeled butternut squash (from one 1 3/4-pound squash)",
+        "3 15-ounce cans cannellini (white kidney beans), undrained",
+        "1 14 1/2-ounce can diced tomatoes in juice, drained",
+        "1 teaspoon chopped fresh rosemary"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Pork",
+        "Tomato",
+        "Vegetable",
+        "Saut\u00e9",
+        "Low Fat",
+        "Bacon",
+        "Butternut Squash",
+        "Winter",
+        "Healthy",
+        "Simmer"
+    ],
+    "title": "Butternut Squash and Cannellini Soup with Bacon",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-cannellini-soup-with-bacon-107688"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-carrot-puree-with-maple-syrup-105811.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-carrot-puree-with-maple-syrup-105811.json
new file mode 100644
index 000000000..36e9e7fb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-carrot-puree-with-maple-syrup-105811.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in large pot over medium heat. Add onion and saut\u00e9 until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and saut\u00e9 until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and saut\u00e9 until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)"
+    ],
+    "ingredients": [
+        "4 tablespoons (1/2 stick) butter",
+        "1 onion, chopped",
+        "3 carrots, peeled, thinly sliced",
+        "1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces",
+        "1 cup fresh orange juice",
+        "3 tablespoons pure maple syrup"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Vegetarian",
+        "Orange",
+        "Carrot",
+        "Butternut Squash",
+        "Fall",
+        "Maple Syrup"
+    ],
+    "title": "Butternut Squash and Carrot Pur\u00e9e with Maple Syrup",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-carrot-puree-with-maple-syrup-105811"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-cheddar-bread-pudding-355792.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-cheddar-bread-pudding-355792.json
new file mode 100644
index 000000000..43f999a33
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-cheddar-bread-pudding-355792.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.",
+        "Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.",
+        "Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and saut\u00e9 until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).",
+        "Reduce oven temperature to 350\u00b0F.",
+        "Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.",
+        "Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.",
+        "Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve."
+    ],
+    "ingredients": [
+        "2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)",
+        "3 tablespoons olive oil, divided",
+        "1 1/2 teaspoons coarse kosher salt plus additional for sprinkling",
+        "7 large eggs",
+        "2 1/4 cups half and half",
+        "6 tablespoons dry white wine",
+        "1 1/2 teaspoons Dijon mustard",
+        "1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)",
+        "1 cup chopped shallots (about 4 large)",
+        "2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped",
+        "8 ounces extra-sharp cheddar cheese, coarsely grated"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Egg",
+        "Side",
+        "Bake",
+        "Broil",
+        "Thanksgiving",
+        "Vegetarian",
+        "High Fiber",
+        "Dinner",
+        "Cheddar",
+        "Kale",
+        "Butternut Squash",
+        "Fall",
+        "Shallot",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash and Cheddar Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-cheddar-bread-pudding-355792"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-chickpea-curry.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-chickpea-curry.json
new file mode 100644
index 000000000..977f9438e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-chickpea-curry.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "In a slow cooker, combine the chickpeas, squash, onion, garlic, ginger, coriander, turmeric, pepper flakes, coconut milk, water, cilantro and 1 tsp. salt. Stir to mix well. Cover and cook on low according to the manufacturer\u2019s instructions until the squash is very tender, about 4 hours.",
+        "Stir in the lemon juice. Taste and adjust the seasoning with salt if needed. Ladle into shallow bowls, garnish with cilantro and green onion, and serve immediately. Serves 8.",
+        "Adapted from Williams-Sonoma",
+        "Quick Slow Cooking",
+        ", by Kim Laidlaw (Weldon Owen, 2014)"
+    ],
+    "ingredients": [
+        "3 cans (15 oz./470 g each) chickpeas, drained and rinsed",
+        "1 butternut squash, 3 to 3 1\u20442 lb. (1.5 to 1.75 g), peeled, seeded and cut into 1\u20442-inch (12-mm) cubes",
+        "1 large yellow onion, finely chopped",
+        "4 garlic cloves, minced",
+        "2 Tbs. peeled and grated fresh ginger",
+        "4 tsp. ground coriander",
+        "2 1\u20442 tsp. ground turmeric",
+        "1\u20442 tsp. red pepper flakes (optional)",
+        "3 cups (24 fl. oz./750 ml) coconut milk",
+        "1 cup (8 fl. oz./250 ml) water",
+        "1\u20444 cup (1\u20443 oz./10 g) chopped fresh cilantro, plus more for garnish (optional)",
+        "Kosher salt",
+        "Juice of 1 large lemon",
+        "Chopped green onion for garnish"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Butternut Squash and Chickpea Curry",
+    "url": "http://www.williams-sonoma.com/recipe/butternut-squash-and-chickpea-curry.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-corn-chowder-4288.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-corn-chowder-4288.json
new file mode 100644
index 000000000..dd0a495d3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-corn-chowder-4288.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Using spoon, scrape out seeds from squash; reserve squash seeds. Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan. Bring to boil. Strain seeds; rinse under cold water to remove any squash pieces from seeds. Pat seeds dry with paper towel. Toss seeds with 1/2 teaspoon oil in small bowl. Sprinkle with salt. Transfer to baking sheet. Place squash on baking sheet. Brush with 1 tablespoon oil. Roast seeds until toasted, about 6 minutes. Roast squash until tender and lightly browned, turning once, about 45 minutes. Cut squash into 3/4-inch pieces.",
+        "Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; saut\u00e9 until onions are tender, about 8 minutes. Add squash and 6 cups water. Bring to boil. Reduce heat; simmer 30 minutes.",
+        "Working in batches, puree chowder in processor until smooth. Return chowder to same pot. Bring to boil. Reduce heat. Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes. Season with salt and pepper. Spoon chowder into bowls. Garnish with toasted squash seeds and serve."
+    ],
+    "ingredients": [
+        "2 1-pound butternut squash, peeled, halved lengthwise",
+        "7 1/2 cups (or more) water",
+        "1 tablespoon salt",
+        "1/2 teaspoon plus 3 tablespoons olive oil",
+        "2 cups chopped onion",
+        "2 cups frozen corn kernels",
+        "2 teaspoons chopped garlic",
+        "1 teaspoon ground coriander",
+        "3/4 teaspoon ground cardamom",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon cayenne pepper",
+        "1/8 teaspoon ground cloves",
+        "1 large potato, peeled, cut into 1/2-inch pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Vegetable",
+        "Appetizer",
+        "Vegetarian",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Corn",
+        "Butternut Squash",
+        "Fall",
+        "Clove",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash and Corn Chowder",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-corn-chowder-4288"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-cranberry-muffin.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-cranberry-muffin.json
new file mode 100644
index 000000000..8f463a820
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-cranberry-muffin.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.",
+        "Mix flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.",
+        "Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "1 cup white sugar",
+        "1 cup brown sugar",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon baking powder",
+        "1 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cloves",
+        "1/2 teaspoon baking soda",
+        "1/4 teaspoon freshly grated nutmeg, or more to taste",
+        "1 cup fresh cranberries, or more to taste",
+        "2 cups mashed, cooked butternut squash",
+        "4 large eggs, lightly beaten",
+        "1/2 cup coconut oil",
+        "1/2 cup safflower oil",
+        "1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Cranberry Muffins",
+    "url": "http://allrecipes.com/recipe/239607/butternut-squash-and-cranberry-muffin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-creamed-spinach-gratin-236374.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-creamed-spinach-gratin-236374.json
new file mode 100644
index 000000000..e67848bad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-creamed-spinach-gratin-236374.json
@@ -0,0 +1,53 @@
+{
+    "directions": [
+        "If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.",
+        "Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.",
+        "Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.",
+        "Put oven rack in upper third of oven and preheat oven to 400\u00b0F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).",
+        "Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.",
+        "Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes."
+    ],
+    "ingredients": [
+        "3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed",
+        "5 tablespoons unsalted butter plus additional for greasing pan",
+        "3/4 cup finely chopped onion (1 small)",
+        "3 garlic cloves, minced",
+        "1 1/2 teaspoons salt",
+        "3/4 teaspoon black pepper",
+        "Rounded 1/4 teaspoon freshly grated nutmeg",
+        "1 cup heavy cream",
+        "4 pounds butternut squash (2 large), peeled, quartered, and seeded",
+        "1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)",
+        "Special equipment: an adjustable-blade slicer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Cheese",
+        "Dairy",
+        "Garlic",
+        "Onion",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Buffet",
+        "Casserole/Gratin",
+        "Parmesan",
+        "Spinach",
+        "Butternut Squash",
+        "Fall",
+        "Nutmeg",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash and Creamed-Spinach Gratin",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-creamed-spinach-gratin-236374"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-fried-sage-pasta-357109.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-fried-sage-pasta-357109.json
new file mode 100644
index 000000000..10f8633d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-fried-sage-pasta-357109.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage."
+    ],
+    "ingredients": [
+        "8 ounces whole-wheat penne",
+        "1 tablespoon olive oil",
+        "8 sage leaves",
+        "1 medium red onion, thinly sliced",
+        "2 garlic cloves, finely chopped",
+        "1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes",
+        "1/2 teaspoon salt",
+        "1/4 teaspoon black pepper",
+        "1/4 cup grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Vegetarian",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Squash",
+        "Sage",
+        "Self",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash and Fried Sage Pasta",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-fried-sage-pasta-357109"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-ginger-relish-107377.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-ginger-relish-107377.json
new file mode 100644
index 000000000..9dbf62582
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-ginger-relish-107377.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Chill relish, covered, tossing occasionally, at least 2 hours (to allow flavors to develop) and up to 2 days."
+    ],
+    "ingredients": [
+        "1/2 cup unseasoned rice vinegar",
+        "1/4 cup sugar",
+        "1/2 teaspoon salt",
+        "1 teaspoon finely grated peeled fresh ginger",
+        "1/4 teaspoon cayenne",
+        "2 lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)",
+        "1 bunch scallions, finely chopped (2/3 cup)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Condiment/Spread",
+        "Ginger",
+        "Vegetable",
+        "Side",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Butternut Squash",
+        "Fall",
+        "Gourmet",
+        "Fat Free",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash and Ginger Relish",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-ginger-relish-107377"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-green-beans-in-a-coconut-milk-curry.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-green-beans-in-a-coconut-milk-curry.json
new file mode 100644
index 000000000..db37739fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-green-beans-in-a-coconut-milk-curry.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat. Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes. Remove the squash with a slotted spoon and then add the green beans to the pan. Repeat the process, topping up the water if needed.",
+        "Return the squash to the pan with the green beans and any remaining cooking liquid. Add the coconut milk and a little more salt if necessary. Bring to a boil and immediately turn the heat down to low. Simmer the curry, uncovered, until slightly thickened, about 8 minutes\u2014don\u2019t allow the mixture to come to a rolling boil or it will curdle. Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients.",
+        "Transfer the curry to a serving dish.",
+        "Make the tadka: Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the mustard seeds stop sputtering, add the chiles and cashews and shake the pan over medium heat until the cashews are toasted and lightly browned. Pour this over the curry and serve."
+    ],
+    "ingredients": [
+        "8 ounces butternut squash, peeled and chopped into 1-inch cubes",
+        "1/2 cup water",
+        "Salt",
+        "8 ounces green beans, trimmed and chopped into 1-inch pieces",
+        "1 cup canned coconut milk",
+        "2 tablespoons canola oil",
+        "1/4 teaspoon mustard seeds",
+        "2 medium green serrano chiles, minced",
+        "3 tablespoons coarsely chopped cashews"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Quick and Healthy",
+        "Quick & Easy",
+        "Butternut Squash",
+        "Green Bean",
+        "Cashew",
+        "Chile Pepper",
+        "Vegetarian",
+        "Vegan",
+        "Wheat/Gluten-Free",
+        "Curry"
+    ],
+    "title": "Butternut Squash and Green Beans in a Coconut-Milk Curry",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-green-beans-in-a-coconut-milk-curry"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-hazelnut-lasagne-105911.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-hazelnut-lasagne-105911.json
new file mode 100644
index 000000000..349080b14
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-hazelnut-lasagne-105911.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.",
+        "Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)",
+        "Preheat oven to 425\u00b0F.",
+        "Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.",
+        "Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving."
+    ],
+    "ingredients": [
+        "1 large onion, chopped",
+        "3 tablespoons unsalted butter",
+        "3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces",
+        "1 teaspoon minced garlic",
+        "1 teaspoon salt",
+        "1/4 teaspoon white pepper",
+        "2 tablespoons chopped fresh flat-leaf parsley",
+        "4 teaspoons chopped fresh sage",
+        "1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped",
+        "1 teaspoon minced garlic",
+        "3 tablespoons unsalted butter",
+        "5 tablespoons all-purpose flour",
+        "5 cups milk",
+        "1 bay leaf (not California)",
+        "1 teaspoon salt",
+        "1/8 teaspoon white pepper",
+        "1/2 lb fresh mozzarella, coarsely grated (2 cups)",
+        "1 cup finely grated Parmigiano-Reggiano (3 oz)",
+        "12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Nut",
+        "Pasta",
+        "Vegetable",
+        "Bake",
+        "Christmas",
+        "Vegetarian",
+        "Buffet",
+        "Casserole/Gratin",
+        "Butternut Squash",
+        "Fall",
+        "Winter",
+        "Hazelnut",
+        "Gourmet"
+    ],
+    "title": "Butternut Squash and Hazelnut Lasagne",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-hazelnut-lasagne-105911"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-mushroom-lasagna-231091.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-mushroom-lasagna-231091.json
new file mode 100644
index 000000000..bd8e1fef7
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-mushroom-lasagna-231091.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Melt butter in large skillet over medium-high heat. Add onions; saut\u00e9 until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.",
+        "Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.",
+        "Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.",
+        "Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.",
+        "Preheat oven to 350\u00b0F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)"
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) unsalted butter",
+        "2 1/2 cups chopped onions",
+        "1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)",
+        "2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)",
+        "1 14-ounce can vegetable broth",
+        "4 tablespoons chopped fresh thyme, divided",
+        "4 tablespoons sliced fresh sage, divided",
+        "3 15-ounce containers whole-milk ricotta cheese",
+        "4 cups grated mozzarella cheese, divided",
+        "2 cups grated Parmesan cheese, divided",
+        "4 large eggs",
+        "Olive oil",
+        "1 9-ounce package no-boil lasagna noodles"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Vegetable",
+        "Bake",
+        "Vegetarian",
+        "Fall"
+    ],
+    "title": "Butternut Squash and Mushroom Lasagna",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-mushroom-lasagna-231091"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-noodles-with-coconut-lime-and-cilantro-sauce-5340.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-noodles-with-coconut-lime-and-cilantro-sauce-5340.json
new file mode 100644
index 000000000..8e37cc157
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-noodles-with-coconut-lime-and-cilantro-sauce-5340.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Heat oil in large nonstick skillet over medium-high heat. Add onions; saut\u00e9 until golden, about 5 minutes. Add squash; saut\u00e9 4 minutes. Add broth, jalape\u00f1o and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.",
+        "Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 1/2 cups chopped onions",
+        "2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)",
+        "1 cup canned vegetable broth",
+        "1 1/2 tablespoons minced seeded jalape\u00f1o chili",
+        "1 tablespoon minced garlic",
+        "1 cup canned light unsweetened coconut milk*",
+        "2 tablespoons fresh lime juice",
+        "1 teaspoon Thai red curry paste*",
+        "12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine",
+        "1/2 cup chopped fresh cilantro",
+        "*Available at Asian markets and in the Asian foods section of some supermarkets."
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Saut\u00e9",
+        "Low Fat",
+        "Vegetarian",
+        "Lime",
+        "Coconut",
+        "Butternut Squash",
+        "Fall",
+        "Cilantro"
+    ],
+    "title": "Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-noodles-with-coconut-lime-and-cilantro-sauce-5340"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-orange-cream-230312.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-orange-cream-230312.json
new file mode 100644
index 000000000..0054fe269
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-orange-cream-230312.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Brush squash with oil. Bake 1 hour and 20 minutes or until tender. Cool. Cut squash in half, scoop out seeds, and discard. Scoop out 1 cup flesh and transfer to a blender or food processor. Add tofu, syrup, orange juice, soymilk, and orange zest and process until smooth. Spoon equal portions of berries into chilled dessert cups. Pour cream over fruit and sprinkle nutmeg over top. Chill 30 minutes."
+    ],
+    "ingredients": [
+        "1 small butternut squash (about 2 pounds)",
+        "1 tbsp canola oil",
+        "6 oz silken tofu",
+        "1/4 cup maple syrup (or honey)",
+        "1/2 cup orange juice",
+        "1/2 cup vanilla-flavored soymilk",
+        "2 tbsp grated orange zest",
+        "1/2 cup raspberries (or other seasonal fruit)",
+        "1/8 tbsp grated nutmeg"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Blender",
+        "Dessert",
+        "Low Fat",
+        "Raspberry",
+        "Orange",
+        "Tofu",
+        "Butternut Squash",
+        "Fall",
+        "Self",
+        "Vegan",
+        "Vegetarian",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash and Orange Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-orange-cream-230312"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-parsnip-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-parsnip-soup.json
new file mode 100644
index 000000000..0e336da25
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-parsnip-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes.",
+        "While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet.",
+        "Roast parsnips until tender and browned, about 30 minutes; add to soup.",
+        "Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend; puree until smooth. Repeat until all soup is pureed.",
+        "Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes."
+    ],
+    "ingredients": [
+        "8 cups chicken broth",
+        "1 large butternut squash - peeled, seeded, and cut into chunks",
+        "4 stalks celery, thinly sliced",
+        "2 apples - peeled, cored, and diced",
+        "1 leek, thinly sliced (white and pale green parts only)",
+        "6 cloves garlic, minced",
+        "2 teaspoons ground allspice",
+        "1 1/2 teaspoons thyme",
+        "6 parsnips, peeled and cut into chunks, or more to taste",
+        "2 tablespoons coconut oil",
+        "1 cup half-and-half"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Parsnip Soup",
+    "url": "http://allrecipes.com/recipe/240022/butternut-squash-and-parsnip-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-pecan-casserole.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-pecan-casserole.json
new file mode 100644
index 000000000..f80324a21
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-pecan-casserole.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.",
+        "Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.",
+        "Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes."
+    ],
+    "ingredients": [
+        "2 cups mashed, cooked butternut squash",
+        "1/2 cup chopped onion",
+        "1/2 cup mayonnaise",
+        "1/2 cup shredded Cheddar cheese",
+        "1/4 cup white sugar",
+        "1 egg",
+        "1/2 cup cracker crumbs",
+        "1/4 cup chopped pecans",
+        "1/4 cup sunflower seeds",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Pecan Casserole",
+    "url": "http://allrecipes.com/recipe/222322/butternut-squash-and-pecan-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-radicchio-pappardelle-351129.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-radicchio-pappardelle-351129.json
new file mode 100644
index 000000000..0210a14e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-radicchio-pappardelle-351129.json
@@ -0,0 +1,35 @@
+{
+    "directions": [
+        "Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.",
+        "Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.",
+        "Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.",
+        "Serve topped with nuts and cheese."
+    ],
+    "ingredients": [
+        "1/2 stick unsalted butter",
+        "2 tablespoon olive oil",
+        "1/3 cup pine nuts",
+        "1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)",
+        "3/4 pound radicchio, cored and thinly sliced",
+        "1 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces",
+        "1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Quick & Easy",
+        "Dinner",
+        "Pine Nut",
+        "Butternut Squash",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash and Radicchio Pappardelle",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-radicchio-pappardelle-351129"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-red-pepper-casserole-10629.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-red-pepper-casserole-10629.json
new file mode 100644
index 000000000..2340cca20
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-red-pepper-casserole-10629.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F.",
+        "With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).",
+        "In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.",
+        "Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour."
+    ],
+    "ingredients": [
+        "3 1/2 pounds butternut squash",
+        "1 large red bell pepper, cut into 1-inch pieces",
+        "3 tablespoons olive oil",
+        "2 large garlic cloves, minced",
+        "3 tablespoons minced fresh parsley leaves",
+        "1 1/2 teaspoons minced fresh rosemary leaves",
+        "freshly ground black pepper to taste",
+        "1/2 cup freshly grated Parmesan (about 2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pepper",
+        "Vegetable",
+        "Bake",
+        "Vegetarian",
+        "Butternut Squash",
+        "Fall",
+        "Gourmet"
+    ],
+    "title": "Butternut Squash and Red Pepper Casserole",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-red-pepper-casserole-10629"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-rice-timbales-105789.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-rice-timbales-105789.json
new file mode 100644
index 000000000..5b6247160
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-rice-timbales-105789.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Steam squash until just tender, about 5 minutes. Transfer to bowl. Steam broccoli until crisp-tender, about 4 minutes. Transfer to another bowl; set aside.",
+        "Spray four 1 1/4-cup custard cups with nonstick spray. Bring broth and rice to boil in heavy large saucepan. Reduce heat to low, cover and cook until rice is tender but some liquid remains, stirring often, about 20 minutes. Uncover; stir until rice is creamy, about 2 minutes. Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion; saut\u00e9 until golden, about 5 minutes. Add parsley, thyme, and 1 minced garlic clove; saut\u00e9 1 minute. Add squash and sun-dried tomatoes; stir to heat through. Mix vegetable mixture and feta into rice. Season with salt and pepper. Divide hot rice mixture among prepared custard cups; press down with back of spoon to compact. Unmold 1 rice timbale onto each of 4 plates.",
+        "Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 3 garlic cloves and broccoli; saut\u00e9 until heated through, about 2 minutes. Spoon broccoli around timbales and serve."
+    ],
+    "ingredients": [
+        "2 cups 1/2-inch pieces peeled butternut squash (about 1 pound)",
+        "3 cups trimmed broccoli florets",
+        "Nonstick vegetable oil spray",
+        "2 1/2 cups canned vegetable broth",
+        "1 cup Arborio rice or medium-grain white rice",
+        "2 tablespoons olive oil",
+        "1 cup chopped onion",
+        "2 tablespoons chopped fresh parsley",
+        "1 teaspoon chopped fresh thyme",
+        "4 garlic cloves, minced",
+        "2 tablespoons chopped drained oil-packed sun-dried tomatoes",
+        "1/3 cup crumbled feta cheese"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Feta",
+        "Broccoli",
+        "Butternut Squash",
+        "Fall",
+        "Healthy",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash and Rice Timbales",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-rice-timbales-105789"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-roasted-garlic-bisque-104280.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-roasted-garlic-bisque-104280.json
new file mode 100644
index 000000000..46933ff0b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-roasted-garlic-bisque-104280.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.",
+        "Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; saut\u00e9 until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.",
+        "Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.",
+        "Stir garlic into soup. Working in batches, pur\u00e9e soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.",
+        "Sprinkle with remaining 1 tablespoon sage."
+    ],
+    "ingredients": [
+        "2 heads of garlic, halved crosswise",
+        "1 teaspoon olive oil",
+        "1/4 cup (1/2 stick) butter",
+        "3 cups chopped onions",
+        "3/4 cup chopped carrots",
+        "1/2 cup chopped celery",
+        "4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces",
+        "6 cups canned low-salt chicken broth",
+        "3 tablespoons chopped fresh sage",
+        "1/2 cup plus 1 tablespoon whipping cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Garlic",
+        "Appetizer",
+        "Roast",
+        "Thanksgiving",
+        "Dinner",
+        "Butternut Squash",
+        "Fall",
+        "Simmer",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Butternut Squash and Roasted-Garlic Bisque",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-roasted-garlic-bisque-104280"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sage-orzo-5256.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sage-orzo-5256.json
new file mode 100644
index 000000000..8d6fe55b0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sage-orzo-5256.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Melt butter in a heavy large skillet over medium heat. Add onion and saut\u00e9 until tender, about 6 minutes. Add garlic and saut\u00e9 until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary.",
+        "Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 cup chopped onion",
+        "1 garlic clove, minced",
+        "1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 4 cups)",
+        "4 cups canned low-salt chicken broth",
+        "1/2 cup dry white wine",
+        "1 cup orzo (rice-shaped pasta)",
+        "1/2 cup freshly grated Parmesan cheese",
+        "2 tablespoons chopped fresh sage"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Side",
+        "Parmesan",
+        "Butternut Squash",
+        "White Wine",
+        "Fall",
+        "Sage"
+    ],
+    "title": "Butternut Squash and Sage Orzo",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-sage-orzo-5256"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sage-soup-with-sage-breadcrumbs-241346.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sage-soup-with-sage-breadcrumbs-241346.json
new file mode 100644
index 000000000..7f717e8cf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sage-soup-with-sage-breadcrumbs-241346.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; saut\u00e9 until onions are softened, about 5 minutes. Add squash and coarse salt; saut\u00e9 until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.",
+        "Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.",
+        "Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.",
+        "Ladle soup into bowls. Sprinkle with breadcrumbs."
+    ],
+    "ingredients": [
+        "1 1/2 tablespoons butter",
+        "1 1/2 tablespoons olive oil",
+        "2 cups chopped onions",
+        "2 tablespoons chopped fresh Italian parsley",
+        "2 teaspoons chopped fresh sage",
+        "4 cups 1/2-inch cubes peeled seeded butternut squash",
+        "1 1/2 teaspoons coarse sea salt",
+        "1 garlic clove, minced",
+        "5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth",
+        "2 crustless slices fresh whole grain wheat bread, torn",
+        "4 teaspoons butter",
+        "1 tablespoon finely chopped fresh sage"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Food Processor",
+        "Thanksgiving",
+        "Low Cal",
+        "High Fiber",
+        "Lunch",
+        "Butternut Squash",
+        "Winter",
+        "Healthy",
+        "Sage",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Butternut Squash and Sage Soup with Sage Breadcrumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-sage-soup-with-sage-breadcrumbs-241346"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-shiitake-mushroo.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-shiitake-mushroo.json
new file mode 100644
index 000000000..581dc58c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-shiitake-mushroo.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.",
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.",
+        "Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.",
+        "Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.",
+        "Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.",
+        "Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately."
+    ],
+    "ingredients": [
+        "3 ounces dried sliced shiitake mushrooms",
+        "4 cups water",
+        "4 cups cubed butternut squash",
+        "2 tablespoons olive oil",
+        "1 tablespoon maple syrup (optional)",
+        "4 cups vegetable stock",
+        "3 tablespoons butter",
+        "1 large onion, finely chopped",
+        "1 cup wild rice",
+        "2 cups Arborio rice",
+        "1 cup dry white wine",
+        "1 (4 ounce) container crumbled Gorgonzola cheese",
+        "salt and ground black pepper to taste",
+        "1/2 cup chopped fresh flat-leaf parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Shiitake Mushroom Wild Rice Risotto",
+    "url": "http://allrecipes.com/recipe/216496/butternut-squash-and-shiitake-mushroo/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-spicy-sausage-so.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-spicy-sausage-so.json
new file mode 100644
index 000000000..ef081224a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-spicy-sausage-so.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.",
+        "Place the butternut squash into the prepared baking dish, cut side down.",
+        "Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.",
+        "Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.",
+        "Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.",
+        "Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.",
+        "Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1/2 cup long grain white rice",
+        "1 unpeeled butternut squash, halved and seeded",
+        "1 tablespoon olive oil",
+        "1 large yellow onion, chopped",
+        "1 1/4 pounds spicy turkey sausage, casings removed",
+        "1 cup frozen corn",
+        "2 (13.75 ounce) cans chicken broth",
+        "salt to taste",
+        "1 tablespoon ground black pepper, or to taste",
+        "salt, to taste",
+        "1/2 cup heavy cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Spicy Sausage Soup",
+    "url": "http://allrecipes.com/recipe/150317/butternut-squash-and-spicy-sausage-so/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sweet-potato-puree-106119.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sweet-potato-puree-106119.json
new file mode 100644
index 000000000..7230f7833
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sweet-potato-puree-106119.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until smooth. Stir in broth and ras el hanout. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.)",
+        "Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Saut\u00e9 until onions are golden brown and tender, about 15 minutes.",
+        "Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.)",
+        "Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "1 1 3/4-pound butternut squash, halved lengthwise, seeded",
+        "2 pounds yams (red-skinned sweet potatoes; about 4), halved lengthwise",
+        "1/2 cup (or more) canned beef broth",
+        "1 teaspoon Ras el Hanout",
+        "3 tablespoons olive oil",
+        "2 onions, chopped",
+        "1 red bell pepper, chopped",
+        "1 teaspoon sugar"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Side",
+        "Roast",
+        "Christmas",
+        "Thanksgiving",
+        "Bell Pepper",
+        "Root Vegetable",
+        "Butternut Squash",
+        "Sweet Potato/Yam",
+        "Fall",
+        "Winter",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash and Sweet Potato Pur\u00e9e",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-sweet-potato-puree-106119"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sweet-potato-sou.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sweet-potato-sou.json
new file mode 100644
index 000000000..0f0ff520d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-sweet-potato-sou.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.",
+        "Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter",
+        "1 cup diced red onion",
+        "6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes",
+        "2 sweet potatoes, peeled and cut into 1-inch cubes",
+        "6 cups reduced-sodium vegetable broth, or as needed",
+        "3 tablespoons chopped fresh thyme",
+        "1 tablespoon grated fresh ginger root",
+        "1 teaspoon ground turmeric",
+        "1/2 teaspoon ground coriander",
+        "1/4 teaspoon ground black pepper",
+        "1 green chile pepper, halved lengthwise (optional)",
+        "1 cup silken tofu, divided",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Sweet Potato Soup",
+    "url": "http://allrecipes.com/recipe/219328/butternut-squash-and-sweet-potato-sou/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-trout-bake-with.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-trout-bake-with.json
new file mode 100644
index 000000000..1e82ba466
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-trout-bake-with.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.",
+        "Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.",
+        "Bake squash in the preheated oven until almost tender, about 45 minutes.",
+        "Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa."
+    ],
+    "ingredients": [
+        "2 tomatoes, finely chopped",
+        "1/3 cup finely chopped red onion",
+        "2 tablespoons chopped fresh cilantro",
+        "1 jalapeno pepper, finely chopped",
+        "1 tablespoon lemon juice",
+        "1 tablespoon olive oil",
+        "1 butternut squash, halved lengthwise and seeded",
+        "1 tablespoon olive oil",
+        "2 tablespoons finely chopped fresh dill, or to taste",
+        "2 (4 ounce) fillets rainbow trout",
+        "1 teaspoon olive oil, or as needed",
+        "2 tablespoons finely chopped fresh dill, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Trout Bake with Fresh Salsa",
+    "url": "http://allrecipes.com/recipe/222200/butternut-squash-and-trout-bake-with/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-turkey-chili.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-turkey-chili.json
new file mode 100644
index 000000000..bb95afec3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-turkey-chili.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.",
+        "Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/1590851.jpg",
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "1 onion, chopped",
+        "2 cloves garlic, minced",
+        "1 pound ground turkey breast",
+        "1 pound butternut squash - peeled, seeded and cut into 1-inch dice",
+        "1/2 cup chicken broth",
+        "1 (4.5 ounce) can chopped green chilies",
+        "2 (14.5 ounce) cans petite diced tomatoes",
+        "1 (15 ounce) can kidney beans with liquid",
+        "1 (15.5 ounce) can white hominy, drained",
+        "1 (8 ounce) can tomato sauce",
+        "1 tablespoon chili powder",
+        "1 tablespoon ground cumin",
+        "1 teaspoon garlic salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Turkey Chili",
+    "url": "http://allrecipes.com/recipe/131107/butternut-squash-and-turkey-chili/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-turnip-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-turnip-soup.json
new file mode 100644
index 000000000..692c7d00e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-turnip-soup.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.",
+        "Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 tablespoon olive oil",
+        "2 cups cubed butternut squash",
+        "2 cups cubed turnips",
+        "1 cup thinly sliced celery",
+        "1 onion, diced",
+        "3 cloves garlic, minced",
+        "1 quart chicken stock",
+        "1 bay leaf",
+        "1 tablespoon honey",
+        "1/4 teaspoon ground black pepper",
+        "1/4 teaspoon ground nutmeg",
+        "3/8 teaspoon ground coriander",
+        "1/8 teaspoon cayenne pepper",
+        "salt to taste (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash and Turnip Soup",
+    "url": "http://allrecipes.com/recipe/216700/butternut-squash-and-turnip-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-white-bean-soup-107753.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-white-bean-soup-107753.json
new file mode 100644
index 000000000..4bf6f027f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-and-white-bean-soup-107753.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Cook garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan to thicken soup. Remove from heat and stir in 1/2 cup cheese and salt and pepper to taste.",
+        "While soup is simmering, cook pumpkin seeds in remaining tablespoon oil in a small skillet over moderately low heat, stirring, until seeds are plump and lightly toasted, 2 to 4 minutes. Season with salt.",
+        "Serve soup sprinkled with pumpkin seeds and additional cheese."
+    ],
+    "ingredients": [
+        "1 large garlic clove, minced",
+        "2 tablespoons extra-virgin olive oil",
+        "1/2 small butternut squash (1 lb), peeled, seeded, and cut into 1/2-inch pieces (2 cups)",
+        "1 3/4 cups chicken broth (14 fl oz)",
+        "2 cups water",
+        "1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained",
+        "2 canned whole tomatoes, coarsely chopped",
+        "1 teaspoon finely chopped fresh sage",
+        "1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving",
+        "1/4 cup hulled green pumpkin seeds (not roasted; optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Bean",
+        "Vegetable",
+        "Quick & Easy",
+        "Parmesan",
+        "Butternut Squash",
+        "Pumpkin",
+        "Fall",
+        "Winter",
+        "Seed",
+        "Gourmet"
+    ],
+    "title": "Butternut Squash and White Bean Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-and-white-bean-soup-107753"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-onion-au-gra.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-onion-au-gra.json
new file mode 100644
index 000000000..6922830a0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-onion-au-gra.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.",
+        "Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.",
+        "In glass dish, layer 1/2 of squash, apples, and sweet onion.  Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.",
+        "Bake in preheated oven for 40 minutes.",
+        "Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving."
+    ],
+    "ingredients": [
+        "Cooking spray",
+        "1/4 cup flour",
+        "1 teaspoon salt",
+        "1 pinch cinnamon",
+        "1 butternut squash - peeled, seeded and sliced",
+        "4 apples - peeled, cored and sliced",
+        "1/2 sweet onion, thinly sliced",
+        "1 cup chicken stock",
+        "1 cup shredded sharp Cheddar cheese",
+        "3 slices bacon, cooked and crumbled"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash, Apple, Onion Au Gratin",
+    "url": "http://allrecipes.com/recipe/88193/butternut-squash-apple-onion-au-gra/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-soup-365210.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-soup-365210.json
new file mode 100644
index 000000000..8759d8537
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-soup-365210.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)",
+        "Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.",
+        "While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.",
+        "Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.",
+        "Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)",
+        "While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.",
+        "Serve soup topped with sour cream, bacon, and apple matchsticks."
+    ],
+    "ingredients": [
+        "6 slices bacon, cut crosswise into 1/2-inch pieces",
+        "2 celery ribs, chopped",
+        "1 carrot, chopped",
+        "1 medium onion, chopped",
+        "1/4 teaspoon cinnamon",
+        "3/4 pound boiling potatoes",
+        "2 medium Granny Smith apples (about 3/4 pound total)",
+        "1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)",
+        "2 cups reduced-sodium chicken stock or broth",
+        "2 to 2 1/2 cups water",
+        "Sour cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Appetizer",
+        "Thanksgiving",
+        "Quick & Easy",
+        "Dinner",
+        "Lunch",
+        "Apple",
+        "Bacon",
+        "Squash",
+        "Butternut Squash",
+        "Fall",
+        "Healthy",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Butternut Squash & Apple Soup",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-apple-soup-365210"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-soup-with-melted-blue-cheese-235924.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-soup-with-melted-blue-cheese-235924.json
new file mode 100644
index 000000000..7e7536abb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-soup-with-melted-blue-cheese-235924.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F.",
+        "Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool.",
+        "Meanwhile, in heavy, 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 3 tablespoons salt, and 1 teaspoon pepper and saut\u00e9 until onions are soft, about 10 minutes. Add apples and saut\u00e9 until tender, about 3 to 4 minutes. Add apple cider and bring to boil. Reduce heat and simmer uncovered until liquid is reduced by half.",
+        "When squash is cool enough to handle, scoop out flesh and add to soup. Add stock and remaining tablespoon salt, raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 25 minutes.",
+        "In double boiler over medium heat, heat cheese and heavy cream, stirring occasionally, until melted, about 10 minutes. Keep warm.",
+        "In dry, heavy, 9- to 10-inch cast iron skillet over moderate heat, toast pumpkin seeds, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to bowl.",
+        "Working in batches, pur\u00e9e soup in blender until very smooth, then return to pot. Set over moderate heat and return to simmer.",
+        "To serve, ladle hot soup into bowls, drizzle with blue cheese mixture, and sprinkle with toasted pumpkin seeds. Serve immediately."
+    ],
+    "ingredients": [
+        "6 pounds butternut squash, split lengthwise and seeded",
+        "1 cup (2 sticks) unsalted butter",
+        "1 medium onion, finely chopped",
+        "2 garlic cloves, finely chopped",
+        "1 celery rib, finely chopped",
+        "4 tablespoons kosher salt",
+        "1 teaspoon freshly ground black pepper",
+        "3 apples (Braeburn, Fuji, or Gala), peeled, cored, and sliced thinly",
+        "3 cups apple cider",
+        "1 gallon vegetable stock",
+        "1/2 pound blue cheese",
+        "1/2 cup heavy cream",
+        "2 tablespoons green (hulled) pumpkin seeds"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Blender",
+        "Fruit",
+        "Roast",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Vegetarian",
+        "Blue Cheese",
+        "Apple",
+        "Butternut Squash",
+        "Fall",
+        "Double Boiler"
+    ],
+    "title": "Butternut Squash & Apple Soup with Melted Blue Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-apple-soup-with-melted-blue-cheese-235924"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-soup.json
new file mode 100644
index 000000000..91c2a503d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-apple-soup.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrot and celery. Cook for 5-7 minutes, until onions are just soft.",
+        "Stir in butternut squash, ginger and curry powder. Cook for another 3 minutes.",
+        "Pour in the vegetable broth and bring to a boil over high heat. Cover and reduce to a simmer. Continue to simmer for 20 minutes, or until the squash and carrots are soft.",
+        "Use an immersion blender to puree the soup, or work in batches and transfer to a standing blender or food processor to puree, returning back to the pot.",
+        "Stir in the apple butter until fully combined. Season with salt and pepper to taste. Serve hot.",
+        "Store leftovers in the fridge for up to 3 days."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 sweet onion, peeled and chopped",
+        "1 large carrot, peeled and chopped",
+        "1 celery rib, chopped",
+        "1 (3 pound) butternut squash, peeled, seeded and chopped",
+        "1/2 teaspoon ground ginger",
+        "1 teaspoon curry powder",
+        "32 ounces vegetable broth",
+        "3/4 cup MUSSELMAN'S\u00ae Apple Butter",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Apple Soup",
+    "url": "http://allrecipes.com/recipe/245005/butternut-squash-apple-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-bacon-and-rosemary-phyllo-pizza-11095.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-bacon-and-rosemary-phyllo-pizza-11095.json
new file mode 100644
index 000000000..624fc22d5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-bacon-and-rosemary-phyllo-pizza-11095.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor pur\u00e9e squash with salt and pepper to taste. Squash pur\u00e9e may be made 1 day ahead and chilled, covered.",
+        "Preheat oven to 400\u00b0F.",
+        "Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.",
+        "Spread squash pur\u00e9e evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.",
+        "Bake pizza in middle of oven until crust is golden, about 15 minutes."
+    ],
+    "ingredients": [
+        "a 1 1/2-pound butternut squash",
+        "1 tablespoon vegetable oil",
+        "1/2 cup water",
+        "3/4 stick (6 tablespoons) unsalted butter, melted and kept warm",
+        "10 sheets phyllo, stacked between 2 sheets wax paper and covered with a kitchen towel",
+        "9 tablespoons freshly grated Parmesan cheese (about 2 ounces)",
+        "6 slices bacon, cut into 1/2-inch pieces, cooked until crisp, and drained",
+        "1 tablespoon fresh rosemary leaves, minced",
+        "6 scallion greens, chopped",
+        "1 small red onion, sliced thin and separated into pieces"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Appetizer",
+        "Bake",
+        "Rosemary",
+        "Bacon",
+        "Butternut Squash",
+        "Chill",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Butternut Squash, Bacon, and Rosemary Phyllo Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-bacon-and-rosemary-phyllo-pizza-11095"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-bake.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-bake.json
new file mode 100644
index 000000000..be26ce2fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-bake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat an oven to 425 degrees F (220 degrees C).",
+        "Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.",
+        "Bake in the preheated oven until lightly browned on top, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "1 (4 pound) butternut squash - peeled, seeded, and cubed",
+        "1/3 yellow onion, minced",
+        "1/4 cup extra-virgin olive oil",
+        "1/2 cup Italian bread crumbs",
+        "1 tablespoon minced fresh thyme",
+        "6 ounces crumbled blue cheese",
+        "sea salt and ground black pepper to taste",
+        "1/4 cup Italian bread crumbs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Bake",
+    "url": "http://allrecipes.com/recipe/188690/butternut-squash-bake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-bisque.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-bisque.json
new file mode 100644
index 000000000..e55f4bbb5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-bisque.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.",
+        "Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.",
+        "In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg."
+    ],
+    "ingredients": [
+        "1 tablespoon canola oil",
+        "1 tablespoon unsalted butter",
+        "1/2 cup diced onion",
+        "3/4 cup diced carrots",
+        "4 cups peeled and cubed butternut squash",
+        "3 cups vegetable stock",
+        "salt and ground black pepper to taste",
+        "ground nutmeg to taste",
+        "1/2 cup heavy cream (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Bisque",
+    "url": "http://allrecipes.com/recipe/55451/butternut-squash-bisque/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-cajun-fries.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-cajun-fries.json
new file mode 100644
index 000000000..8133ab0eb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-cajun-fries.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.",
+        "Blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. Sprinkle with salt, black pepper, and Cajun seasoning.",
+        "Bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 pound butternut squash - peeled, seeded, and cut into thick French fries",
+        "1 pinch salt to taste",
+        "1/4 teaspoon ground black pepper, or to taste",
+        "1/2 teaspoon Cajun seasoning, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Cajun Fries",
+    "url": "http://allrecipes.com/recipe/218973/butternut-squash-cajun-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-cakes.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-cakes.json
new file mode 100644
index 000000000..629b4d4fe
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-cakes.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.",
+        "Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.",
+        "Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.",
+        "Top with sour cream and pumpkin seeds before serving."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1/4 cup diced onion",
+        "2 cups grated butternut squash, packed",
+        "1 teaspoon curry powder",
+        "1/2 teaspoon ground cumin",
+        "1/2 teaspoon sea salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "1 large egg, beaten",
+        "1/4 cup garbanzo-fava bean flour (such as Bob's Red Mill\u00ae)",
+        "3 tablespoons corn flour (such as Bob's Red Mill\u00ae)",
+        "2 tablespoons olive oil",
+        "1/4 cup sour cream for garnish (optional)",
+        "2 tablespoons pumpkin seeds for garnish (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Cakes",
+    "url": "http://allrecipes.com/recipe/219078/butternut-squash-cakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-cappellacci-with-sage-brown-butter-241985.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-cappellacci-with-sage-brown-butter-241985.json
new file mode 100644
index 000000000..2462ca795
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-cappellacci-with-sage-brown-butter-241985.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F with rack in middle.",
+        "Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total). Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes. Cool to room temperature, then use a spoon to scoop out flesh, transferring it to a medium bowl and discarding rind. Stir in cheese, nutmeg, bread crumbs, and salt and pepper to taste.",
+        "Quarter dough. Cover 3 pieces with plastic wrap. Pat out remaining piece into a flat rectangle; dust with flour.",
+        "Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.",
+        "Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)",
+        "Put pasta sheet on a lightly floured surface and cut into 3-inch squares. Place a rounded teaspoon of filling in center of each square, then lightly moisten edges of square with water and fold in half to form a triangle, pressing down firmly but gently around filling to seal and forcing out any air. Bring 2 opposite corners together, overlapping ends, to make a small ring, then press them together. Transfer to a lightly floured kitchen towel (not terry cloth). Make more cappellacci with remaining pieces of dough and remaining filling, transferring to kitchen towel.",
+        "Cook cappellacci in a pasta pot of simmering salted water (2 tablespoons salt for 4 quarts water) until al dente, 6 to 8 minutes. Gently drain pasta.",
+        "Meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown. Stir in lemon juice and salt and pepper to taste.",
+        "Serve cappellacci with sauce."
+    ],
+    "ingredients": [
+        "Pasta dough",
+        "1 pound butternut squash, halved and seeds discarded",
+        "2 teaspoons extra-virgin olive oil",
+        "3 tablespoons grated Parmigiano-Reggiano",
+        "1/8 teaspoon grated nutmeg",
+        "1 tablespoon fine dry bread crumbs",
+        "5 tablespoons unsalted butter, cut into pieces",
+        "1 1/2 tablespoons chopped sage",
+        "1/4 teaspoon fresh lemon juice",
+        "Equipment: a pasta machine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta Maker",
+        "Roast",
+        "Vegetarian",
+        "Dinner",
+        "Butternut Squash",
+        "Sage",
+        "Gourmet",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Cappellacci with Sage Brown Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-cappellacci-with-sage-brown-butter-241985"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-casserole-bowls.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-casserole-bowls.json
new file mode 100644
index 000000000..5dd7b1383
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-casserole-bowls.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.",
+        "Slice top and bottom off the squash; cut into 1 1/2-inch slices and scrape out seeds. Arrange on the lined baking sheet. Sprinkle mozzarella cheese over each slice.",
+        "Bake squash in the preheated oven until tender, about 25 minutes. Let cool, about 5 minutes. Season with pumpkin pie spice and salt."
+    ],
+    "ingredients": [
+        "1 butternut squash",
+        "1/4 cup shredded mozzarella cheese, or to taste",
+        "2 teaspoons pumpkin pie spice, or as needed",
+        "1 teaspoon salt, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Casserole Bowls",
+    "url": "http://allrecipes.com/recipe/256452/butternut-squash-casserole-bowls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-casserole.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-casserole.json
new file mode 100644
index 000000000..1363cdf45
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-casserole.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.",
+        "Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.",
+        "Sprinkle with chopped nuts and bake for 40 to 45 minutes."
+    ],
+    "ingredients": [
+        "3 cups mashed, cooked butternut squash",
+        "1/2 cup white sugar",
+        "1/2 cup packed brown sugar",
+        "1/4 cup margarine, melted",
+        "1 (8 ounce) can crushed pineapple with juice",
+        "1 teaspoon ground cinnamon",
+        "1 teaspoon vanilla extract",
+        "1/8 teaspoon ground nutmeg",
+        "1/3 cup chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Casserole",
+    "url": "http://allrecipes.com/recipe/14970/butternut-squash-casserole/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chicken-and-quinoa.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chicken-and-quinoa.json
new file mode 100644
index 000000000..62a98fb82
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chicken-and-quinoa.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.",
+        "Place butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch water to the dish and cover with aluminum foil.",
+        "Bake chicken and squash in the preheated oven until butternut squash is tender and chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).",
+        "Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.",
+        "Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.",
+        "Cube cooked chicken and add to the pot. Stir in onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a gentle boil; reduce heat and simmer until quinoa is tender and flavors are well-blended, about 1 hour."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/7847210.jpg",
+    "ingredients": [
+        "1 1/2 pounds whole skinless, boneless chicken breasts",
+        "salt and ground black pepper to taste",
+        "1 1/2 pounds butternut squash, quartered and seeded",
+        "2 teaspoons olive oil",
+        "1 onion, minced",
+        "4 cloves garlic, crushed",
+        "3 1/2 cups chicken broth",
+        "1 (14 ounce) can canned diced tomatoes",
+        "2/3 cup quinoa",
+        "1 1/2 teaspoons dried oregano",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash, Chicken, and Quinoa Soup",
+    "url": "http://allrecipes.com/recipe/245333/butternut-squash-chicken-and-quinoa/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chicken-street-tacos.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chicken-street-tacos.json
new file mode 100644
index 000000000..34ab088c1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chicken-street-tacos.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 300 degrees F (150 degrees C).",
+        "Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.",
+        "Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks."
+    ],
+    "ingredients": [
+        "1 pound skinless chicken thighs",
+        "1 pound butternut squash, cubed",
+        "1 yellow onion, sliced",
+        "1/2 cup chicken stock",
+        "2 tablespoons ground paprika",
+        "4 cloves garlic, crushed",
+        "2 1/2 teaspoons kosher salt",
+        "3 sprigs fresh marjoram, chopped, or more to taste",
+        "2 teaspoons onion powder",
+        "1 teaspoon garlic powder",
+        "1 teaspoon dried oregano",
+        "1 teaspoon cracked black pepper",
+        "1 (15 ounce) can diced tomatoes in juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Chicken Street Tacos",
+    "url": "http://allrecipes.com/recipe/255595/butternut-squash-chicken-street-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chorizo-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chorizo-lasagna.json
new file mode 100644
index 000000000..fd241ad54
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chorizo-lasagna.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.",
+        "Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper.",
+        "Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.",
+        "Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.",
+        "To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese.",
+        "Cover the baking dish with Reynolds Wrap(R) Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 shallot, peeled and roughly chopped",
+        "2 cloves garlic, peeled and roughly chopped",
+        "1 (1 1/2) pound butternut squash - peeled, seeded and cut into 1-inch cubes",
+        "1/2 cup water",
+        "1/3 cup butter",
+        "1/3 cup all-purpose flour",
+        "3 1/2 cups whole milk",
+        "Salt and freshly ground black pepper to taste",
+        "1/2 pound chorizo sausage links, casing removed",
+        "1 pound lasagna sheets",
+        "2 1/2 cups shredded Monterey Jack cheese",
+        "1/2 cup grated Parmesan cheese",
+        "1/4 cup chopped fresh cilantro leaves, for garnish",
+        "Reynolds Wrap\u00ae Aluminum Foil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Chorizo Lasagna",
+    "url": "http://allrecipes.com/recipe/244893/butternut-squash-chorizo-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chowder-with-pears-and-ginger-104135.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chowder-with-pears-and-ginger-104135.json
new file mode 100644
index 000000000..eacbd6350
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-chowder-with-pears-and-ginger-104135.json
@@ -0,0 +1,47 @@
+{
+    "directions": [
+        "Place the pears in a bowl with the lemon juice, cover with water, and set aside.",
+        "In a large saucepan, heat the olive oil over high heat until lightly smoking. Add the onion, celery, and carrot, and saut\u00e9 for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and saut\u00e9 for 1 minute longer, stirring constantly. Add the white wine and reduce the liquid until the pan is almost dry, about 3 minutes.",
+        "Drain half of the pears, reserving the other half in the lemon water for garnish. Add the drained pears to the pan with the squash, potato, and stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup in batches to a blender and puree until smooth. Strain through a fine-mesh sieve back into the saucepan with the unpureed mixture. Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil). The chowder can be made 1 day ahead."
+    ],
+    "ingredients": [
+        "2 Anjou or Bosc pears, peeled, cored, and diced",
+        "Juice of 2 lemons",
+        "2 tablespoons olive oil",
+        "1 cup peeled and diced Vidalia or Spanish onion",
+        "1 stalk celery, diced",
+        "1 small carrot, peeled and diced",
+        "1 tablespoon minced garlic",
+        "1 teaspoon peeled minced fresh ginger",
+        "1/2 cup dry white wine",
+        "2 small butternut squash, peeled, seeded, and diced (about 3 cups)",
+        "1 baking potato (about 12 ounces), peeled and diced",
+        "5 cups Vegetable Stock or store-bought",
+        "1/4 cup freshly squeezed orange juice",
+        "1 tablespoon freshly squeezed lemon juice",
+        "1/2 cup heavy cream",
+        "Salt to taste"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Citrus",
+        "Ginger",
+        "Onion",
+        "Appetizer",
+        "Thanksgiving",
+        "Vegetarian",
+        "Pear",
+        "Butternut Squash",
+        "Fall",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Chowder with Pears and Ginger",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-chowder-with-pears-and-ginger-104135"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-coconut-curry.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-coconut-curry.json
new file mode 100644
index 000000000..8c911c6f0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-coconut-curry.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.",
+        "Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top."
+    ],
+    "ingredients": [
+        "2 cups diced butternut squash",
+        "1 cup water",
+        "1 tablespoon olive oil",
+        "1 teaspoon salt",
+        "1/2 teaspoon mustard seeds",
+        "1/2 teaspoon cumin seeds",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon ground turmeric",
+        "1 (15 ounce) can coconut milk",
+        "1 (15 ounce) can cannellini beans, drained and rinsed",
+        "1/4 cup chopped fresh cilantro, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Coconut Curry",
+    "url": "http://allrecipes.com/recipe/255727/butternut-squash-coconut-curry/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-enchiladas.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-enchiladas.json
new file mode 100644
index 000000000..70f4d2971
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-enchiladas.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat an oven to 400 degrees F (200 degrees C).",
+        "Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.",
+        "Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.",
+        "Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.",
+        "Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=1704&h=892&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2027840.jpg",
+    "ingredients": [
+        "8 (5 inch) corn tortillas",
+        "\u00bd  unpeeled butternut squash, seeded",
+        "\u00bd cup water",
+        "2 tablespoons olive oil",
+        "1 clove garlic, minced",
+        "\u00bc  onion, chopped",
+        "2 cups chopped fresh spinach",
+        "4  sun-dried tomatoes, chopped",
+        "1 cup enchilada sauce",
+        "\u00bc cup crumbled goat cheese",
+        "\u00bc cup crumbled cotija cheese",
+        "2 tablespoons chopped cilantro leaves, for garnish (optional)",
+        "\u00bc cup sour cream, for topping (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Enchiladas",
+    "url": "http://allrecipes.com/recipe/213089/butternut-squash-enchiladas/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-farro-and-kale.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-farro-and-kale.json
new file mode 100644
index 000000000..30d45771f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-farro-and-kale.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.",
+        "Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.",
+        "Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.",
+        "Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.",
+        "Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package steam-in-bag, frozen butternut squash cubes (such as Archer Farms\u00ae)",
+        "1 (8.8 ounce) package cook-in-bag, quick-cooking farro",
+        "olive oil, or to taste",
+        "1 clove garlic, or to taste, crushed",
+        "1 bunch kale, roughly chopped",
+        "1 1/2 skinless, boneless chicken breast halves",
+        "1 1/2 cups cream of chicken soup",
+        "1/4 cup golden raisins, or to taste",
+        "1/4 cup pine nuts, or to taste",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash, Farro, and Kale",
+    "url": "http://allrecipes.com/recipe/240423/butternut-squash-farro-and-kale/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-flan-236647.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-flan-236647.json
new file mode 100644
index 000000000..dcbdf9daf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-flan-236647.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0 F. Line large-rimmed baking sheet with parchment paper or nonstick liner.",
+        "Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)",
+        "Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.",
+        "In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and pur\u00e9e until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.",
+        "Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.",
+        "Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.",
+        "Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve."
+    ],
+    "ingredients": [
+        "1 small butternut squash (about 1 1/2 pounds), halved length-wise and seeded",
+        "1 1/2 cups whole milk",
+        "4 large egg whites",
+        "2 large eggs",
+        "1/4 cup maple syrup",
+        "3 tablespoons pure vanilla extract",
+        "1 1/2 teaspoons ground ginger",
+        "1 teaspoon ground cinnamon",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 teaspoon ground cloves",
+        "Garnish: fresh berries, kiwi or orange slices, and mint sprigs (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Dairy",
+        "Egg",
+        "Vegetable",
+        "Dessert",
+        "Bake",
+        "Roast",
+        "Vegetarian",
+        "Butternut Squash",
+        "Healthy",
+        "Maple Syrup",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Flan",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-flan-236647"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-flan-with-parmesan-sage-sauce-230738.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-flan-with-parmesan-sage-sauce-230738.json
new file mode 100644
index 000000000..48de24464
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-flan-with-parmesan-sage-sauce-230738.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Put oven rack in middle position and preheat oven to 400\u00b0F.",
+        "Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325\u00b0F. Cool squash to warm.",
+        "Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.",
+        "Scoop flesh from squash, discarding skin, and pur\u00e9e in a food processor until smooth, about 45 seconds. Put 2 cups pur\u00e9e in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.",
+        "Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.",
+        "Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.",
+        "Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.",
+        "Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175\u00b0F on thermometer, about 4 minutes (do not let boil).",
+        "Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.",
+        "Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce."
+    ],
+    "ingredients": [
+        "1 (2 1/2 pound) butternut squash, halved lengthwise and seeded",
+        "4 large eggs plus 2 yolks",
+        "2 cups half-and-half",
+        "1 1/8 ounce finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons)",
+        "4 large fresh sage leaves plus 2 teaspoons finely chopped sage",
+        "Special equipment: a candy or instant-read thermometer",
+        "Garnish: fresh sage leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Food Processor",
+        "Cheese",
+        "Egg",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Parmesan",
+        "Butternut Squash",
+        "Fall",
+        "Sage",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Flan with Parmesan Sage Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-flan-with-parmesan-sage-sauce-230738"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-flatbread.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-flatbread.json
new file mode 100644
index 000000000..f3711145b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-flatbread.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 450 degrees F (230 degrees C). Sprinkle cornmeal onto a baking sheet.",
+        "Roll out dough to 1/4-inch thickness using a rolling pin on a work surface. Place dough on prepared baking sheet and brush olive oil thoroughly over surface. Layer dough with mozzarella cheese, butternut squash, and red onion. Sprinkle dough with Parmesan cheese and black pepper; top with garlic.",
+        "Bake in the preheated oven until golden brown, 25 to 30 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon cornmeal, or as needed",
+        "1 pound prepared whole-wheat pizza dough",
+        "1 tablespoon olive oil",
+        "4 ounces low-fat mozzarella cheese, grated",
+        "2 cups cooked butternut squash cubes",
+        "1/2 cup thinly-sliced red onion",
+        "1 tablespoon grated Parmesan cheese, or to taste",
+        "ground black pepper",
+        "3 cloves garlic, minced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Flatbread",
+    "url": "http://allrecipes.com/recipe/246327/butternut-squash-flatbread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-fries.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-fries.json
new file mode 100644
index 000000000..e4374fc05
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-fries.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Preheat the oven to 425 degrees F (220 degrees C).",
+        "Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.",
+        "Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy."
+    ],
+    "ingredients": [
+        "1 (2 pound) butternut squash, halved and seeded",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Fries",
+    "url": "http://allrecipes.com/recipe/153205/butternut-squash-fries/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-galette-351429.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-galette-351429.json
new file mode 100644
index 000000000..e6b7e6516
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-galette-351429.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.",
+        "Preheat oven to 500\u00b0F with rack in middle.",
+        "Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375\u00b0F.",
+        "Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.",
+        "Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 stick cold unsalted butter, cut into 1/2-inch cubes",
+        "1 tablespoon chopped sage leaves",
+        "1/2 teaspoon fine sea salt",
+        "4 to 6 tablespoons ice-cold water",
+        "1 large egg, lightly beaten",
+        "1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)",
+        "1/2 teaspoon fine sea salt",
+        "3 tablespoons olive oil, divided",
+        "2 leeks (white and pale green parts only), thinly sliced crosswise",
+        "6 ounces soft mild goat cheese, crumbled"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Food Processor",
+        "Bake",
+        "Dinner",
+        "Goat Cheese",
+        "Butternut Squash",
+        "Butter",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Galette",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-galette-351429"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gnocchi-with-duck-confit-and-swiss-chard-105588.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gnocchi-with-duck-confit-and-swiss-chard-105588.json
new file mode 100644
index 000000000..03758b233
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gnocchi-with-duck-confit-and-swiss-chard-105588.json
@@ -0,0 +1,55 @@
+{
+    "directions": [
+        "Preheat oven to 500\u00b0F.",
+        "Arrange squash halves, cut sides down, in an oiled shallow baking pan and put potatoes alongside. Roast vegetables in middle of oven until squash is tender, about 25 minutes. Transfer squash to a cutting board and potatoes to oven rack, then continue to roast potatoes until tender, about 12 minutes more.",
+        "When cool enough to handle, scrape flesh from squash, discarding skin, then force flesh through ricer into a bowl. Measure out 3/4 cup pur\u00e9e and put in another bowl (reserve remainder for another use). Remove skin from potatoes while still hot and force flesh through ricer into bowl with squash. Spread squash-potato pur\u00e9e in another shallow baking pan and cool completely.",
+        "Return pur\u00e9e to bowl and stir in egg, cheese, thyme, sage, salt, white pepper, and nutmeg. Add flour, then gently knead dough by hand 1 minute (it will be soft and slightly sticky).",
+        "Turn dough out onto a floured cutting board and cut into 3 portions. Gently roll each portion into a long log about 3/4 inch thick. Cut each log into 3/4-inch pieces with a floured knife.",
+        "Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel. Repeat with remaining pieces of dough.",
+        "Cook duck legs, skin sides down, in batches in a large heavy skillet over moderate heat, turning once, until browned and some of fat is rendered, about 5 minutes. Transfer duck to cleaned cutting board, then discard all but 1 tablespoon fat from skillet, reserving skillet.",
+        "When duck is cool enough to handle, discard skin and bones, then pull meat into 1/4-inch-thick pieces.",
+        "Melt 3 tablespoons butter in a 12-inch heavy skillet and remove from heat. Cook gnocchi in 3 batches in a 6-quart pot of boiling salted water, stirring occasionally, until centers are cooked through, about 3 minutes. (Gnocchi will float to top after about 1 1/2 minutes.) Transfer as cooked with a slotted spoon to butter in skillet.",
+        "Melt remaining 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, then stir in chard and salt. Cook, covered, just until wilted, 2 to 3 minutes.",
+        "While chard is wilting, heat reserved duck fat in skillet over moderately high heat until hot but not smoking, then saut\u00e9 duck, stirring frequently, until lightly browned, 2 to 3 minutes.",
+        "Add chard, including any cooking liquid, and duck to gnocchi and cook over moderate heat, tossing gently, until heated through. Serve sprinkled with cheese."
+    ],
+    "ingredients": [
+        "1 (1 1/2-lb) butternut squash, halved lengthwise and seeded",
+        "3/4 lb Yukon Gold potatoes",
+        "1 large egg, lightly beaten",
+        "1/2 cup finely grated Pecorino Romano (1 1/2 oz)",
+        "1/2 teaspoon finely chopped fresh thyme",
+        "1/2 teaspoon finely chopped fresh sage",
+        "1/2 teaspoon salt",
+        "1/8 teaspoon white pepper",
+        "Pinch of nutmeg",
+        "3/4 cup all-purpose flour plus additional for dusting",
+        "5 (6-oz) confit duck legs",
+        "5 tablespoons unsalted butter",
+        "3 lb Swiss chard, stems and tough center ribs discarded and leaves cut into 2- by 1-inch pieces, then washed (but not dried)",
+        "1/2 teaspoon salt",
+        "Accompaniment: grated Pecorino Romano",
+        "Special equipment: a potato ricer or a food mill fitted with fine disk"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Duck",
+        "Pasta",
+        "Potato",
+        "Side",
+        "Roast",
+        "Saut\u00e9",
+        "Parmesan",
+        "Butternut Squash",
+        "Winter",
+        "Chard",
+        "Gourmet",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Butternut Squash Gnocchi with Duck Confit and Swiss Chard",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-gnocchi-with-duck-confit-and-swiss-chard-105588"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gnocchi-with-sage-brown-butter-361270.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gnocchi-with-sage-brown-butter-361270.json
new file mode 100644
index 000000000..5ee4e94de
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gnocchi-with-sage-brown-butter-361270.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).",
+        "Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).",
+        "Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.",
+        "Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.",
+        "Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.",
+        "Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan."
+    ],
+    "ingredients": [
+        "1 1-pound butternut squash",
+        "1 tablespoon olive oil",
+        "1 12-to 14-ounce russet potato, peeled, quartered",
+        "3/4 cup finely grated Parmesan cheese, divided",
+        "1 large egg, beaten to blend",
+        "1 1/2 teaspoons freshly grated nutmeg",
+        "1 teaspoon salt",
+        "1 3/4 cups (or more) all purpose flour",
+        "1/2 cup (1 stick) butter",
+        "2 tablespoons chopped fresh sage",
+        "Additional grated Parmesan cheese",
+        "Special equipment: Potato ricer"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Potato",
+        "Appetizer",
+        "Vegetarian",
+        "High Fiber",
+        "Parmesan",
+        "Butternut Squash",
+        "Fall",
+        "Sage",
+        "Butter",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Gnocchi with Sage Brown Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-gnocchi-with-sage-brown-butter-361270"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gratin-with-goat-cheese-and-hazelnuts-240412.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gratin-with-goat-cheese-and-hazelnuts-240412.json
new file mode 100644
index 000000000..bbce07f1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gratin-with-goat-cheese-and-hazelnuts-240412.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Preheat oven to 400\u00b0F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.",
+        "Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Saut\u00e9 until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Preheat oven to 375\u00b0F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled)."
+    ],
+    "ingredients": [
+        "3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)",
+        "2 tablespoons olive oil",
+        "Coarse kosher salt",
+        "4 tablespoons (1/2 stick) butter, divided",
+        "3 cups sliced leeks (white and pale green parts only)",
+        "1 1/2 teaspoons chopped fresh sage",
+        "1 5.5-ounce log soft fresh goat cheese",
+        "1 cup heavy whipping cream",
+        "1/2 cup hazelnuts, toasted, husked, coarsely chopped"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Side",
+        "Bake",
+        "Roast",
+        "Thanksgiving",
+        "Vegetarian",
+        "High Fiber",
+        "Casserole/Gratin",
+        "Goat Cheese",
+        "Tree Nut",
+        "Butternut Squash",
+        "Fall",
+        "Hazelnut",
+        "Potluck",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Gratin with Goat Cheese and Hazelnuts",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-gratin-with-goat-cheese-and-hazelnuts-240412"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gratin-with-rosemary-breadcrumbs-104303.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gratin-with-rosemary-breadcrumbs-104303.json
new file mode 100644
index 000000000..377e832fa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gratin-with-rosemary-breadcrumbs-104303.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; saut\u00e9 until onions are light golden, about 8 minutes. Add squash; saut\u00e9 4 minutes. Sprinkle sugar, salt and pepper over vegetables; saut\u00e9 until onions and squash begin to caramelize, about 5 minutes.",
+        "Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350\u00b0F oven until heated through, about 10 minutes.)",
+        "Increase oven temperature to 400\u00b0F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes."
+    ],
+    "ingredients": [
+        "1/4 cup (1/2 stick) unsalted butter",
+        "4 cups thinly sliced onions (about 1 pound)",
+        "2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes",
+        "1 teaspoon sugar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "3/4 cup canned low-salt chicken broth",
+        "2 cups fresh breadcrumbs made from soft white bread",
+        "2 cups (packed) grated sharp white cheddar cheese",
+        "1 1/2 tablespoons chopped fresh rosemary",
+        "1/2 teaspoon dried thyme"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Dinner",
+        "Buffet",
+        "Casserole/Gratin",
+        "Cheddar",
+        "Rosemary",
+        "Butternut Squash",
+        "Fall",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Butternut Squash Gratin with Rosemary Breadcrumbs",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-gratin-with-rosemary-breadcrumbs-104303"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gratin.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gratin.json
new file mode 100644
index 000000000..9e4193fbf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-gratin.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a gratin baking dish with butter.",
+        "Heat 1 tablespoon butter and olive oil in a large skillet over low heat; add onions and sage. Cover and cook, stirring occasionally, until onions are browned, about 25 minutes. Season with salt and black pepper.",
+        "Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 10 to 20 minutes. Transfer squash to prepared gratin dish; toss with garlic and 3/4 teaspoon salt. Add the caramelized onions to the pan and gently mix to combine.",
+        "Warm cream in a saucepan over low heat; pour over squash mixture. Stir to coat. Combine bread crumbs and 1 1/2 tablespoons melted butter together in a bowl; sprinkle over squash mixture.",
+        "Bake in the preheated oven until gratin is bubbling and breadcrumbs are browned, 20 to 25 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "1 tablespoon olive oil",
+        "2 large onions, cut into 1-inch squares",
+        "3 tablespoons chopped fresh sage",
+        "salt and freshly ground black pepper to taste",
+        "3 pounds butternut squash - peeled, seeded, and cut into 1/2-inch cubes",
+        "2 cloves garlic, minced",
+        "3/4 teaspoon salt",
+        "10 tablespoons heavy whipping cream",
+        "1 cup fresh bread crumbs",
+        "1 1/2 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Gratin",
+    "url": "http://allrecipes.com/recipe/228284/butternut-squash-gratin/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kale-and-crunchy-pepitas-taco-51249020.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kale-and-crunchy-pepitas-taco-51249020.json
new file mode 100644
index 000000000..4b86ec769
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kale-and-crunchy-pepitas-taco-51249020.json
@@ -0,0 +1,54 @@
+{
+    "directions": [
+        "To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.",
+        "Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.",
+        "In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.",
+        "To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and saut\u00e9 for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.",
+        "To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and saut\u00e9 for about 3 minutes, until softened. Add the garlic and saut\u00e9 for about 1 minute more. Add the squash and saut\u00e9 for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.",
+        "Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.",
+        "Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa."
+    ],
+    "ingredients": [
+        "2/3 cup raw cashews",
+        "1 teaspoon cumin seeds",
+        "6 tablespoons freshly squeezed lime juice (from about 3 limes)",
+        "1/4 cup water",
+        "2 teaspoons kosher salt",
+        "2 teaspoons vegetable oil",
+        "1/3 cup raw hulled pumpkin seeds",
+        "1/4 teaspoon cayenne pepper",
+        "1/4 teaspoon kosher salt",
+        "2 tablespoons vegetable oil",
+        "3/4 cup finely chopped yellow onion",
+        "1 clove garlic, minced",
+        "3 cups 1/2-inch-diced butternut squash",
+        "1 teaspoon chile powder",
+        "2 teaspoons kosher salt",
+        "4 cups finely chopped kale",
+        "Corn tortillas, warmed, for serving",
+        "Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Brunch",
+        "Vegetarian",
+        "Kid-Friendly",
+        "High Fiber",
+        "Dinner",
+        "Lunch",
+        "Buffet",
+        "Healthy",
+        "Vegan",
+        "Pescatarian",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash, Kale, and Crunchy Pepitas Taco",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-kale-and-crunchy-pepitas-taco-51249020"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kale-frittata.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kale-frittata.json
new file mode 100644
index 000000000..f66d8c6e4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kale-frittata.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Preheat an oven to 425\u00baF (220\u00baC). Line a baking sheet with aluminum foil.",
+        "In a bowl, toss the squash with 1 Tbs. of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet. Roast until the squash is tender, 20 to 30 minutes.",
+        "In a large bowl, whisk together the eggs, salt and pepper. Fold in the 2 tsp. sage, the 2 Tbs. parsley and the pecorino romano.",
+        "In the deep half of a large frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking up the large pieces, until well browned, about 8 minutes. Drain on paper towels.",
+        "In the same pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes. Season with salt and pepper. Add the squash and sausage to the pan.",
+        "In the shallow pan over medium heat, warm the remaining 1 tsp. olive oil. Add the egg mixture to the deep pan, stirring to evenly distribute the vegetables. Place the shallow pan upside down on top of the deep pan, and cook until the edges of the frittata are golden and the center is beginning to set, 4 to 6 minutes.",
+        "Uncover the pan and run a spatula around the edge of the frittata. Cover with the shallow pan and flip the frittata into the shallow pan. Dollop the top of the frittata with the ricotta cheese. Cover and cook until the eggs are set, 4 to 5 minutes.",
+        "Slide the frittata onto a cutting board and garnish with sage and parsley. Let the frittata rest for 5 minutes, then cut into slices and serve. Serves 8.",
+        "Williams-Sonoma Kitchen"
+    ],
+    "ingredients": [
+        "1/2 small butternut squash, seeded, peeled and cut crosswise\n\u00a0 into 1/4-inch (6-mm) half-moons",
+        "4 Tbs. (2 fl. oz./60 ml) plus 1 tsp. olive oil",
+        "Kosher salt and freshly ground pepper, to taste",
+        "12 eggs",
+        "2 tsp. chopped fresh sage, plus more for garnish",
+        "2 Tbs. chopped fresh flat-leaf parsley, plus more for garnish",
+        "1 cup (4 oz./125 g) finely grated pecorino romano cheese",
+        "1/2 lb. (250 g) bulk sweet Italian sausage",
+        "1 small yellow onion, diced",
+        "1/2 bunch Tuscan kale, stemmed and cut into 1-inch (2.5-cm)\n\u00a0 strips",
+        "1/2 cup (4 oz./125 g) ricotta cheese"
+    ],
+    "language": "en-US",
+    "source": "www.williams-sonoma.com",
+    "tags": [],
+    "title": "Butternut Squash, Kale and Sausage Frittata",
+    "url": "http://www.williams-sonoma.com/recipe/butternut-squash-kale-frittata.html"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kugel-i.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kugel-i.json
new file mode 100644
index 000000000..2ec9da7e1
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kugel-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.",
+        "Preheat an oven to 350 degrees F (175 degrees C).",
+        "Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.",
+        "Bake in the preheated oven until golden brown, about 1 hour."
+    ],
+    "ingredients": [
+        "1 (16 ounce) package frozen butternut squash, cubed",
+        "1/2 cup margarine",
+        "1 cup all-purpose flour",
+        "3 eggs",
+        "3/4 cup white sugar",
+        "1/2 cup non-dairy creamer",
+        "ground cinnamon, for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Kugel I",
+    "url": "http://allrecipes.com/recipe/60676/butternut-squash-kugel-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kugel-ii.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kugel-ii.json
new file mode 100644
index 000000000..ba6539c30
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kugel-ii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.",
+        "Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.",
+        "Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.",
+        "Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.",
+        "Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.",
+        "Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature."
+    ],
+    "ingredients": [
+        "1 butternut squash, halved lengthwise and seeded",
+        "1 (12 ounce) package yolk-free egg noodles",
+        "2 tablespoons olive oil",
+        "1 large sweet onion, chopped",
+        "2 eggs",
+        "2 egg whites",
+        "2 tablespoons minced fresh rosemary",
+        "1/2 teaspoon dried sage, crushed",
+        "salt and ground black pepper to taste",
+        "2 tablespoons chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Kugel II",
+    "url": "http://allrecipes.com/recipe/99816/butternut-squash-kugel-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kugel.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kugel.json
new file mode 100644
index 000000000..6a6684734
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-kugel.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.",
+        "Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon."
+    ],
+    "ingredients": [
+        "1 cup mashed, cooked butternut squash",
+        "1 cup flour",
+        "1 cup sugar",
+        "3 eggs",
+        "1/4 cup milk",
+        "1/4 cup oil",
+        "1 teaspoon vanilla",
+        "1 teaspoon ground cinnamon (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Kugel",
+    "url": "http://allrecipes.com/recipe/235154/butternut-squash-kugel/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-lasagna-recipe.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-lasagna-recipe.json
new file mode 100644
index 000000000..f83e229ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-lasagna-recipe.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.",
+        "Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.",
+        "Position the rack in the center of the oven and preheat to 375 degrees F.",
+        "Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.",
+        "Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.",
+        "*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth."
+    ],
+    "ingredients": [
+        "1 tablespoon olive oil",
+        "1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes",
+        "Salt and freshly ground black pepper",
+        "1/2 cup water",
+        "3 amaretti cookies, crumbled",
+        "1/4 cup butter",
+        "1/4 cup all-purpose flour",
+        "3 1/2 cups whole milk",
+        "Pinch nutmeg",
+        "3/4 cup (lightly packed) fresh basil leaves",
+        "12 no-boil lasagna noodles",
+        "2 1/2 cups shredded whole-milk mozzarella cheese",
+        "1/3 cup grated Parmesan"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Italian",
+        "Pasta Recipes",
+        "Lasagna Recipes",
+        "Christmas",
+        "Holiday",
+        "Cheese",
+        "Mozzarella Recipes",
+        "Squash",
+        "Vegetable",
+        "Butternut Squash",
+        "Main Dish Recipes",
+        "Thanksgiving"
+    ],
+    "title": "Butternut Squash Lasagna",
+    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-lasagna-rolls-51252500.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-lasagna-rolls-51252500.json
new file mode 100644
index 000000000..4873a11ab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-lasagna-rolls-51252500.json
@@ -0,0 +1,48 @@
+{
+    "directions": [
+        "Preheat the oven to 350\u00b0F.",
+        "Place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.",
+        "In a medium nonstick skillet, add the oil and saut\u00bfhe shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.",
+        "In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 teaspoon salt, and the black pepper.",
+        "Ladle about 1/2 cup of the butternut sauce into the bottom of a 9 \u00bf13-inch baking dish.",
+        "Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread 1/3 cup of the ricotta mixture over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish with foil.",
+        "Bake until the inside is heated through and the cheese is melted, about 40 minutes."
+    ],
+    "ingredients": [
+        "1 pound peeled butternut squash, diced",
+        "kosher salt",
+        "1 teaspoon olive oil",
+        "1/4 cup minced shallots",
+        "2 cloves garlic, minced",
+        "2 1/2 tablespoons fresh grated parmesan cheese",
+        "10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry",
+        "1 3/4 cups (15 ounces) fat-free ricotta cheese",
+        "1/2 cup grated Parmesan cheese",
+        "1 large egg",
+        "1/2 teaspoon kosher salt",
+        "Freshly cracked black pepper",
+        "9 lasagna noodles, wheat or gluten-free, cooked",
+        "9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Low Carb",
+        "Low Fat",
+        "Kid-Friendly",
+        "Low Cal",
+        "Dinner",
+        "Butternut Squash",
+        "Healthy",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Lasagna Rolls",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-lasagna-rolls-51252500"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-lasagna.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-lasagna.json
new file mode 100644
index 000000000..fc8e8126b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-lasagna.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.",
+        "Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.",
+        "Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.",
+        "Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.",
+        "Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.",
+        "Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.",
+        "Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.",
+        "Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.",
+        "Reduce oven temperature to 375 degrees F (190 degrees C).",
+        "Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.",
+        "Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.",
+        "Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving."
+    ],
+    "ingredients": [
+        "1 butternut squash, halved and seeded",
+        "1 tablespoon olive oil, divided, or as needed",
+        "1 (8 ounce) package sliced fresh mushrooms",
+        "1 teaspoon minced garlic",
+        "1 onion, chopped",
+        "1 (10 ounce) package frozen chopped spinach, thawed and drained",
+        "7 cups milk, divided",
+        "1/2 cup cornstarch",
+        "2 cups grated Parmesan cheese, divided",
+        "1 tablespoon honey",
+        "1/4 teaspoon ground nutmeg",
+        "4 fresh sage leaves, shredded, or to taste",
+        "salt and ground black pepper to taste",
+        "1 (16 ounce) package lasagna noodles",
+        "1/4 teaspoon minced fresh ginger",
+        "2 cups shredded mozzarella cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Lasagna",
+    "url": "http://allrecipes.com/recipe/234860/butternut-squash-lasagna/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-latkes-with-sage-and-pine-nut-yogurt-sauce-350788.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-latkes-with-sage-and-pine-nut-yogurt-sauce-350788.json
new file mode 100644
index 000000000..0ac0993a5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-latkes-with-sage-and-pine-nut-yogurt-sauce-350788.json
@@ -0,0 +1,36 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Line large rimmed baking sheet with foil. Spray foil with nonstick spray. Brush cut side of squash halves with 2 tablespoons oil. Place 2 sage leaves on cut side of each half. Place garlic clove in each cavity. Sprinkle with salt and pepper. Turn squash, cut side down, on prepared sheet. Roast until tender and brown in spots, about 1 hour. Cool on sheet.",
+        "Discard sage leaves; reserve garlic. Spoon enough roasted squash into large measuring cup to measure 4 cups packed (reserve any remaining squash for another use); add garlic. DO AHEAD: Can be made 1 day ahead. Cover and chill.",
+        "Heat 2 tablespoons oil in medium skillet over medium heat. Add shallots and saut\u00e9 until soft, about 5 minutes. Scrape shallot mixture into processor; add 4 cups squash with garlic, breadcrumbs, cumin, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until just smooth, occasionally scraping down sides of bowl. Transfer squash mixture to large bowl; mix in eggs.",
+        "Add enough oil to heavy large skillet to coat bottom generously; heat over mediumhigh heat. Working in batches of 7 or 8 and adding more oil as needed, drop 1 heaping tablespoonful batter for each latke into skillet. Dip back of fork into oil in skillet and flatten batter to 21/2-inch rounds. Fry latkes until brown, about 2 minutes per side. Transfer latkes to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm uncovered in 350\u00b0F oven 15 minutes.",
+        "Serve latkes with yogurt sauce."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "2 2-pound butternut squash, halved lengthwise, seeded",
+        "4 tablespoons olive oil (not extravirgin), divided, plus additional for frying",
+        "8 large fresh sage leaves",
+        "4 garlic cloves, peeled",
+        "1 cup chopped shallots (about 6)",
+        "3/4 cup fine dry unseasoned breadcrumbs",
+        "1 teaspoon ground cumin",
+        "1 teaspoon baking powder",
+        "1 teaspoon salt",
+        "1/2 teaspoon freshly ground black pepper",
+        "3 large eggs, beaten to blend",
+        "Sage and Pine Nut Yogurt Sauce"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Roast",
+        "Hanukkah",
+        "Vegetarian",
+        "High Fiber",
+        "Butternut Squash",
+        "Sage"
+    ],
+    "title": "Butternut Squash Latkes with Sage and Pine Nut Yogurt Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-latkes-with-sage-and-pine-nut-yogurt-sauce-350788"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-mac-and-cheese-recipe.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-mac-and-cheese-recipe.json
new file mode 100644
index 000000000..79db7729b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-mac-and-cheese-recipe.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.",
+        "While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.",
+        "Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)"
+    ],
+    "ingredients": [
+        "1 pound macaroni with lines, such as tubatini or mini penne rigate",
+        "Salt",
+        "1 tablespoon extra-virgin olive oil, 1 turn of the pan",
+        "2 tablespoons butter",
+        "1/2 medium onion",
+        "2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish",
+        "3 tablespoons all-purpose flour",
+        "2 cups chicken stock",
+        "1 (10 ounce) box frozen cooked butter nut squash, defrosted",
+        "1 cup cream or half-and-half",
+        "2 cups (8 ounces) sharp Cheddar, grated",
+        "1/2 cup grated Parmigiano-Reggiano, a couple of handfuls",
+        "1/4 teaspoon ground nutmeg, eyeball it",
+        "Black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Easy Side Dish Recipes",
+        "Easy Recipes",
+        "American",
+        "Macaroni and Cheese",
+        "Pasta Recipes",
+        "Cheese",
+        "Cheddar",
+        "Dairy Recipes",
+        "Squash",
+        "Vegetable",
+        "Butternut Squash",
+        "Fall"
+    ],
+    "title": "Butternut Squash Mac and Cheese",
+    "url": "http://www.foodnetwork.com/recipes/rachael-ray/butternut-squash-mac-and-cheese-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-mac-and-cheese.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-mac-and-cheese.json
new file mode 100644
index 000000000..b3dc7d176
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-mac-and-cheese.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "Place butternut squash, cut-side down, on a baking sheet.",
+        "Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).",
+        "Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.",
+        "Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.",
+        "Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.",
+        "Bake in the preheated oven until bread crumbs are golden, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 butternut squash, halved lengthwise and seeded",
+        "1 (16 ounce) package rotini pasta",
+        "2 tablespoons butter",
+        "2 tablespoons all-purpose flour",
+        "1/2 teaspoon dry mustard",
+        "2 cups milk",
+        "6 ounces shredded white Cheddar cheese",
+        "6 ounces shredded Cheddar cheese",
+        "1/4 cup seasoned dry bread crumbs, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Mac and Cheese",
+    "url": "http://allrecipes.com/recipe/235805/butternut-squash-mac-and-cheese/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-noodle-soup-with-tur.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-noodle-soup-with-tur.json
new file mode 100644
index 000000000..5ecc77c9b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-noodle-soup-with-tur.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.",
+        "Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro."
+    ],
+    "ingredients": [
+        "6 cups low-sodium chicken broth",
+        "3 ribs celery, chopped",
+        "1/2 white onion, chopped",
+        "1 teaspoon chopped garlic",
+        "3/4 teaspoon Mexican oregano",
+        "1/4 teaspoon ground chipotle chile pepper, or to taste",
+        "3/4 butternut squash, peeled and cut into noodle shapes",
+        "2 cups diced cooked turkey",
+        "1 teaspoon chopped fresh cilantro, or more to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Noodle Soup with Turkey",
+    "url": "http://allrecipes.com/recipe/254991/butternut-squash-noodle-soup-with-tur/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-paleo-porridge.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-paleo-porridge.json
new file mode 100644
index 000000000..6761c6bcb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-paleo-porridge.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.",
+        "Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.",
+        "Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3264&h=1709&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F3456629.jpg",
+    "ingredients": [
+        "1  butternut squash, halved and seeded",
+        "water as needed",
+        "\u00bc cup coconut milk, or to taste",
+        "\u00bd teaspoon ground cinnamon",
+        "1 tablespoon chopped walnuts"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Paleo 'Porridge'",
+    "url": "http://allrecipes.com/recipe/236026/butternut-squash-paleo-porridge/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-parmesan-and-sage-pizzas-11360.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-parmesan-and-sage-pizzas-11360.json
new file mode 100644
index 000000000..250d97300
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-parmesan-and-sage-pizzas-11360.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)",
+        "Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.",
+        "Preheat oven to 450\u00b0F.",
+        "In a bowl toss squash with oil and salt and pepper to taste. Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 minutes, or until lightly browned. Remove pan from oven and loosen squash with a metal spatula. Squash may be roasted 1 day ahead and chilled, covered.",
+        "In a medium heavy saucepan stir together milk and flour and bring to a simmer over moderate heat, stirring constantly. Simmer sauce, stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce may be made 1 day ahead and chilled, covered.",
+        "Increase temperature to 500\u00b0F.",
+        "On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.",
+        "Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, chopped sage, garlic, and pepper.",
+        "Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden. Garnish pizzas with sage sprigs."
+    ],
+    "ingredients": [
+        "a 2 1/4-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes",
+        "1 teaspoon vegetable oil",
+        "1 1/2 cups low-fat (1%) milk",
+        "2 tablespoons all-purpose flour",
+        "a pinch freshly grated nutmeg",
+        "4 teaspoons yellow cornmeal",
+        "2/3 cup freshly grated Parmesan (about 2 ounces)",
+        "1 tablespoon chopped fresh sage leaves",
+        "1 large garlic clove, minced",
+        "freshly ground black pepper to taste",
+        "Garnish: fresh sage sprigs",
+        "3/4 cup warm water (110\u00b0- 115\u00b0F.) plus additional tablespoon if necessary",
+        "1 1/4-ounce package (2 1/2 teaspoons) active dry yeast",
+        "2 cups all-purpose flour",
+        "1 1/2 teaspoons salt"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Parmesan",
+        "Butternut Squash",
+        "Fall",
+        "Sage",
+        "Gourmet"
+    ],
+    "title": "Butternut Squash, Parmesan, and Sage Pizzas",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-parmesan-and-sage-pizzas-11360"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-parsnip-soup-with-thyme-4699.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-parsnip-soup-with-thyme-4699.json
new file mode 100644
index 000000000..37dcc8755
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-parsnip-soup-with-thyme-4699.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.",
+        "Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; saut\u00e9 until onion is tender and golden, about 10 minutes. Remove from heat.",
+        "Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)"
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces",
+        "1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half",
+        "1/4 cup water",
+        "1 onion, halved, thinly sliced",
+        "2 teaspoons minced fresh thyme or 3/4 teaspoon dried",
+        "4 cups canned low-salt chicken broth",
+        "1 cup half and half"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Dairy",
+        "Vegetable",
+        "Appetizer",
+        "Christmas",
+        "Thanksgiving",
+        "Lunch",
+        "Root Vegetable",
+        "Parsnip",
+        "Squash",
+        "Butternut Squash",
+        "Fall",
+        "Winter",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Butternut Squash-Parsnip Soup with Thyme",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-parsnip-soup-with-thyme-4699"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-patties.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-patties.json
new file mode 100644
index 000000000..6ccfd6603
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-patties.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.",
+        "Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash.",
+        "Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.",
+        "Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties.",
+        "Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side."
+    ],
+    "ingredients": [
+        "1 small butternut squash, halved and seeded",
+        "1/4 cup pine nuts",
+        "1 cup cooked rice",
+        "1/2 cup bread crumbs",
+        "1/4 cup freshly grated Parmesan cheese",
+        "3 tablespoons finely chopped fresh basil",
+        "1 egg",
+        "1 tablespoon finely chopped ginger root",
+        "1 clove garlic, finely chopped",
+        "salt and ground black pepper to taste",
+        "2 tablespoons vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Patties",
+    "url": "http://allrecipes.com/recipe/234964/butternut-squash-patties/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-pie.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-pie.json
new file mode 100644
index 000000000..fbabc1e7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-pie.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.",
+        "Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.",
+        "Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes."
+    ],
+    "ingredients": [
+        "2 prepared pie crusts",
+        "2 1/2 cups cooked butternut squash cubes",
+        "5 eggs",
+        "1 1/2 cups brown sugar",
+        "1 cup milk",
+        "1 cup heavy whipping cream",
+        "2 tablespoons all-purpose flour",
+        "1 tablespoon butter",
+        "1 1/2 teaspoons ground cinnamon",
+        "1 teaspoon salt",
+        "1 teaspoon ground ginger",
+        "1 teaspoon vanilla extract",
+        "3/4 teaspoon ground nutmeg",
+        "1/2 teaspoon ground cloves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Pie",
+    "url": "http://allrecipes.com/recipe/244841/butternut-squash-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-pizza-230124.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-pizza-230124.json
new file mode 100644
index 000000000..132e03348
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-pizza-230124.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350\u00b0F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and saut\u00e9 onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown."
+    ],
+    "ingredients": [
+        "1 small butternut squash",
+        "1 1/2 tsp nutmeg",
+        "1 tbsp olive oil",
+        "2 medium yellow onions, thinly sliced",
+        "3/4 cup grated lowfat Romano",
+        "1 1/2 cups grated lowfat fontina",
+        "1/4 cup chopped fresh parsley",
+        "Grilled Pizza Crust"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Vegetable",
+        "Bake",
+        "Low Fat",
+        "Vegetarian",
+        "Summer",
+        "Healthy",
+        "Self"
+    ],
+    "title": "Butternut Squash Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-pizza-230124"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-pizzas-with-rosemary.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-pizzas-with-rosemary.json
new file mode 100644
index 000000000..d14f2b320
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-pizzas-with-rosemary.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.",
+        "Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.",
+        "Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve."
+    ],
+    "ingredients": [
+        "1 cup thinly sliced onion",
+        "1/2 butternut squash - peeled, seeded, and thinly sliced",
+        "1 teaspoon chopped fresh rosemary",
+        "salt and black pepper to taste",
+        "3 tablespoons olive oil, divided",
+        "1 (16 ounce) package refrigerated pizza crust dough, divided",
+        "1 tablespoon cornmeal",
+        "2 tablespoons grated Asiago or Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Pizzas with Rosemary",
+    "url": "http://allrecipes.com/recipe/41998/butternut-squash-pizzas-with-rosemary/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-polenta-233272.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-polenta-233272.json
new file mode 100644
index 000000000..fb248b8c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-polenta-233272.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.",
+        "Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.",
+        "Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately."
+    ],
+    "ingredients": [
+        "3/4 cup finely chopped onion (1 medium)",
+        "5 tablespoons unsalted butter",
+        "1 (12-oz) package frozen butternut squash pur\u00e9e (sometimes called winter squash; 1 1/2 cups), thawed",
+        "2 1/2 cups water",
+        "2 cups whole milk",
+        "1 1/4 teaspoons salt",
+        "1/4 teaspoon black pepper",
+        "3/4 cup instant polenta",
+        "1 oz finely grated Parmigiano-Reggiano (1/2 cup)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetable",
+        "Side",
+        "Quick & Easy",
+        "Cornmeal",
+        "Butternut Squash",
+        "Hominy/Cornmeal/Masa",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Polenta",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-polenta-233272"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-porridge.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-porridge.json
new file mode 100644
index 000000000..516120da6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-porridge.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Bring water to a boil in a saucepan; add millet and cook until half of the water is absorbed, about 15 minutes. Add butternut squash and salt carefully to the millet and simmer until millet and squash are tender, 15 to 20 minutes.",
+        "Mash the squash using a potato masher until mixture becomes the texture of porridge."
+    ],
+    "ingredients": [
+        "2 cups water",
+        "1 cup hulled millet",
+        "1 butternut squash - peeled, seeded, and cut into cubes",
+        "1/2 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Porridge",
+    "url": "http://allrecipes.com/recipe/256736/butternut-squash-porridge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-potstickers.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-potstickers.json
new file mode 100644
index 000000000..7e9e07fdb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-potstickers.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.",
+        "Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.",
+        "Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.",
+        "Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.",
+        "Freeze potstickers until almost solid, about 15 minutes.",
+        "Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.",
+        "Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers."
+    ],
+    "ingredients": [
+        "1 butternut squash, halved lengthwise and seeded",
+        "3 tablespoons brown sugar",
+        "2 tablespoons soy sauce",
+        "2 scallions, white and pale green parts only, thinly sliced",
+        "1 teaspoon ginger",
+        "20 wonton wrappers",
+        "1/4 cup vegetable oil, divided",
+        "1 cup water, divided",
+        "Dipping Sauce:",
+        "1/2 cup soy sauce",
+        "1/4 cup water",
+        "1/4 teaspoon sesame seeds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Potstickers",
+    "url": "http://allrecipes.com/recipe/254990/butternut-squash-potstickers/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-puree-356343.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-puree-356343.json
new file mode 100644
index 000000000..447478af8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-puree-356343.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Cook squash, 1 at a time, on high in microwave until very tender, turning once, about 25 minutes per side. Transfer to work surface. Cut in half lengthwise. Scoop out and discard seeds and fibers. Spoon all squash flesh into large bowl. Mash with potato masher. Transfer squash to large plastic or stainless steel strainer. Set strainer over same bowl. Cover; chill at least 1 day and up to 2 days while draining.",
+        "Pierce sweet potato all over. Microwave on high until tender, 5 to 6 minutes per side. Cut potato in half lengthwise. Scoop flesh into medium bowl and mash.",
+        "Measure 5 1/2 cups squash into large pot. Whisk in 1 cup mashed sweet potato, then chicken fat and allspice. Stir over medium heat until hot. Season to taste with coarse salt and pepper."
+    ],
+    "ingredients": [
+        "2 3-to 3 1/4-pound butternut squash, each pierced several times with knife",
+        "Coarse kosher salt",
+        "1 1 1/4-pound tan-skinned sweet potato",
+        "1/4 cup chicken fat or pareve margarine",
+        "1/2 teaspoon ground allspice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Microwave",
+        "Side",
+        "Hanukkah",
+        "Low Cal",
+        "High Fiber",
+        "Root Vegetable",
+        "Butternut Squash",
+        "Sweet Potato/Yam",
+        "Winter",
+        "Chill",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Puree",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-puree-356343"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-puree-with-orange-ginger-and-honey-107299.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-puree-with-orange-ginger-and-honey-107299.json
new file mode 100644
index 000000000..0924d0dcc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-puree-with-orange-ginger-and-honey-107299.json
@@ -0,0 +1,33 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Spray large baking sheet with nonstick spray. Place squash, cut side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.",
+        "Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve."
+    ],
+    "ingredients": [
+        "Nonstick vegetable oil spray",
+        "5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)",
+        "1/4 cup (1/2 stick) butter",
+        "2 tablespoons frozen orange juice concentrate, thawed",
+        "2 tablespoons honey",
+        "2 tablespoons minced peeled fresh ginger",
+        "1 teaspoon grated orange peel",
+        "1 teaspoon grated lemon peel",
+        "3/4 teaspoon ground cinnamon",
+        "1/2 teaspoon (scant) ground allspice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Ginger",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Butternut Squash",
+        "Fall",
+        "Honey"
+    ],
+    "title": "Butternut Squash Pur\u00e9e with Orange, Ginger, and Honey",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-puree-with-orange-ginger-and-honey-107299"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-ravioli-with-sage-br.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-ravioli-with-sage-br.json
new file mode 100644
index 000000000..34531506c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-ravioli-with-sage-br.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.",
+        "Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.",
+        "Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.",
+        "Fill a deep pot with lightly salted water and bring to a boil.",
+        "To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.",
+        "Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.",
+        "To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce."
+    ],
+    "ingredients": [
+        "1 large butternut squash - halved lengthwise, peeled and seeded",
+        "2 teaspoons butter",
+        "salt and ground black pepper to taste",
+        "1/2 teaspoon allspice",
+        "1/2 teaspoon ground nutmeg",
+        "2 teaspoons ground cinnamon",
+        "1/2 cup Parmesan cheese",
+        "50 wonton wrappers",
+        "1 teaspoon egg white, lightly beaten",
+        "Sauce",
+        "1/4 cup unsalted butter",
+        "1/4 cup chopped fresh sage leaves",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Ravioli with Sage-Brown Butter Sauce",
+    "url": "http://allrecipes.com/recipe/65892/butternut-squash-ravioli-with-sage-br/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-ricotta-and-sage-crostini-367711.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-ricotta-and-sage-crostini-367711.json
new file mode 100644
index 000000000..497b7cfeb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-ricotta-and-sage-crostini-367711.json
@@ -0,0 +1,42 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.",
+        "Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.",
+        "Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each."
+    ],
+    "ingredients": [
+        "1 2-pound butternut squash, peeled, seeded, cut into 1/2\" cubes (about 4 cups)",
+        "3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling",
+        "1 1/2 teaspoons (packed) light brown sugar",
+        "Coarse sea salt and freshly ground black pepper",
+        "24 fresh sage leaves",
+        "3/4 cup fresh ricotta",
+        "1/2 teaspoon finely grated lemon zest",
+        "12 3/8\"-thick baguette slices, toasted",
+        "Fresh lemon juice"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Appetizer",
+        "Cocktail Party",
+        "Quick & Easy",
+        "Ricotta",
+        "Butternut Squash",
+        "Fall",
+        "Shower",
+        "Sage",
+        "Party",
+        "Hors D'Oeuvre",
+        "Wedding",
+        "Sugar Conscious",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash, Ricotta, and Sage Crostini",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-ricotta-and-sage-crostini-367711"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-risotto-13081.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-risotto-13081.json
new file mode 100644
index 000000000..e60630036
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-risotto-13081.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 450\u00b0F.",
+        "Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.",
+        "In a saucepan bring broth and water to a simmer and keep at a bare simmer.",
+        "In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.",
+        "Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls."
+    ],
+    "ingredients": [
+        "1 small butternut squash (about 1 1/2 pounds)",
+        "1 3/4 cups chicken broth",
+        "1/2 cup water",
+        "1 small onion, chopped (about 1/2 cup)",
+        "1 large garlic clove, sliced thin",
+        "1 1/4 teaspoons minced peeled fresh gingerroot",
+        "3 tablespoons unsalted butter",
+        "1/2 cup Arborio or long-grain rice",
+        "1/4 cup dry white wine",
+        "2 tablespoons chopped fresh chives",
+        "Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rice",
+        "Vegetable",
+        "Side",
+        "Fall",
+        "Gourmet",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Butternut Squash Risotto",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-risotto-13081"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-risotto-recipe.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-risotto-recipe.json
new file mode 100644
index 000000000..f0db872ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-risotto-recipe.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees.",
+        "Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.",
+        "Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.",
+        "In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve."
+    ],
+    "ingredients": [
+        "1 butternut squash (2 pounds)",
+        "2 tablespoons olive oil",
+        "Kosher salt and freshly ground black pepper",
+        "6 cups chicken stock, preferably homemade",
+        "6 tablespoons (3/4 stick) unsalted butter",
+        "2 ounces pancetta, diced",
+        "1/2 cup minced shallots (2 large)",
+        "1 1/2 cups Arborio rice (10 ounces)",
+        "1/2 cup dry white wine",
+        "1 teaspoon saffron threads",
+        "1 cup freshly grated Parmesan cheese"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Butternut Squash Risotto",
+        "Butternut Squash",
+        "Risotto Recipes",
+        "Vegetable",
+        "Italian",
+        "Rice Recipes",
+        "Appetizer",
+        "Main Dish Recipes",
+        "Lunch",
+        "Roasting"
+    ],
+    "title": "Saffron Risotto with Butternut Squash",
+    "url": "http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-risotto.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-risotto.json
new file mode 100644
index 000000000..57a1ef141
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-risotto.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.",
+        "Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.",
+        "Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper."
+    ],
+    "ingredients": [
+        "2 cups cubed butternut squash",
+        "2 tablespoons butter",
+        "1/2 onion, minced",
+        "1 cup Arborio rice",
+        "1/3 cup dry white wine",
+        "5 cups hot chicken stock",
+        "1/4 cup grated Parmesan cheese",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Risotto",
+    "url": "http://allrecipes.com/recipe/144760/butternut-squash-risotto/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-rosemary-and-blue-cheese-risotto-231601.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-rosemary-and-blue-cheese-risotto-231601.json
new file mode 100644
index 000000000..16ffba192
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-rosemary-and-blue-cheese-risotto-231601.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.",
+        "Melt butter in heavy large pot over medium heat. Add onion and saut\u00e9 until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; saut\u00e9 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.",
+        "Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve."
+    ],
+    "ingredients": [
+        "7 cups (or more) low-salt chicken broth",
+        "3 tablespoons butter",
+        "1 1/4 cups finely chopped onion",
+        "1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)",
+        "2 teaspoons chopped fresh rosemary, divided",
+        "2 cups arborio rice (about 13 1/2 ounces)",
+        "1/2 cup dry white wine",
+        "4 cups (packed) baby spinach leaves (about 4 ounces)",
+        "1/2 cup whipping cream",
+        "1/2 cup freshly grated Parmesan cheese",
+        "1/3 cup crumbled blue cheese (about 1 1/2 ounces)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cheese",
+        "Pasta",
+        "Rice",
+        "Vegetable",
+        "Blue Cheese",
+        "Rosemary",
+        "Butternut Squash",
+        "Winter"
+    ],
+    "title": "Butternut Squash, Rosemary, and Blue Cheese Risotto",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-rosemary-and-blue-cheese-risotto-231601"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-sage-and-goat-cheese-ravioli-with-hazelnut-brown-butter-sauce-14287.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-sage-and-goat-cheese-ravioli-with-hazelnut-brown-butter-sauce-14287.json
new file mode 100644
index 000000000..50946773d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-sage-and-goat-cheese-ravioli-with-hazelnut-brown-butter-sauce-14287.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Preheat oven to 425\u00b0F. and lightly grease a baking sheet.",
+        "Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.",
+        "While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.",
+        "Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.",
+        "In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.",
+        "Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.",
+        "In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.",
+        "Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.",
+        "Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce."
+    ],
+    "ingredients": [
+        "a 2-pound butternut squash, halved lengthwise and seeded",
+        "1 medium onion, chopped (about 1 1/2 cups)",
+        "1 1/2 teaspoons ground sage",
+        "1 tablespoon unsalted butter",
+        "1 garlic clove, minced",
+        "3 ounces aged goat cheese, grated (about 2/3)",
+        "60 won ton wrappers, thawed if frozen",
+        "1 stick (1/2 cup) unsalted butter",
+        "1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pasta",
+        "Appetizer",
+        "Roast",
+        "Goat Cheese",
+        "Butternut Squash",
+        "Winter",
+        "Sage",
+        "Hazelnut",
+        "Boil",
+        "Gourmet",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-sage-and-goat-cheese-ravioli-with-hazelnut-brown-butter-sauce-14287"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-slaw.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-slaw.json
new file mode 100644
index 000000000..9b62fdddf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-slaw.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving."
+    ],
+    "ingredients": [
+        "2 tablespoons maple syrup",
+        "2 tablespoons vegetable oil",
+        "3 tablespoons sherry vinegar",
+        "1 pound butternut squash, peeled, grated on a box grater",
+        "1/2 bunch flat-leaf parsley, leaves chopped",
+        "2 tablespoons chopped dried cherries",
+        "1/4 cup sunflower seeds, toasted",
+        "Kosher salt and coarsely ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Butternut Squash",
+        "Vegetable"
+    ],
+    "title": "Butternut Squash Slaw",
+    "url": "http://www.foodnetwork.com/recipes/damaris-phillips/butternut-squash-slaw"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-ii.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-ii.json
new file mode 100644
index 000000000..dda4fcd6d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.",
+        "Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 small onion, chopped",
+        "1 stalk celery, chopped",
+        "1 medium carrot, chopped",
+        "2 medium potatoes, cubed",
+        "1 medium butternut squash - peeled, seeded, and cubed",
+        "1 (32 fluid ounce) container chicken stock",
+        "salt and freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Soup II",
+    "url": "http://allrecipes.com/recipe/77981/butternut-squash-soup-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-recipe1.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-recipe1.json
new file mode 100644
index 000000000..ed07332c6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-recipe1.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve."
+    ],
+    "ingredients": [
+        "One 2- to 3-pound butternut squash, peeled and seeded",
+        "2 tablespoons unsalted butter",
+        "1 medium onion, chopped",
+        "6 cups chicken stock",
+        "Nutmeg",
+        "Salt and freshly ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Butternut Squash Soup",
+        "Vegetable Soup",
+        "Butternut Squash",
+        "Soup",
+        "Vegetable",
+        "Healthy",
+        "Vegetarian",
+        "American",
+        "Squash",
+        "Onion Recipes",
+        "Chicken",
+        "Poultry Recipes",
+        "Gluten Free",
+        "Low-Fat",
+        "Low-Cholesterol",
+        "Diabetes-Friendly",
+        "Heart-Healthy",
+        "Low Calorie",
+        "Winter",
+        "Pureeing Recipes"
+    ],
+    "title": "Butternut Squash Soup",
+    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-soup-recipe1"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-a-kick.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-a-kick.json
new file mode 100644
index 000000000..16a35d467
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-a-kick.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.",
+        "Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "1 onion, diced",
+        "2 teaspoons grated fresh ginger",
+        "1 jalapeno pepper, seeded and diced",
+        "1 (2 pound) butternut squash - peeled, seeded, and cubed",
+        "1 (14.5 ounce) can chicken broth",
+        "1 (12 fluid ounce) can evaporated milk",
+        "1/2 cup coconut milk",
+        "1 tablespoon white sugar",
+        "salt and black pepper to taste",
+        "1 cup sour cream",
+        "1 tablespoon chopped fresh thyme, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Soup with a Kick",
+    "url": "http://allrecipes.com/recipe/213734/butternut-squash-soup-with-a-kick/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-a-paleo-ki.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-a-paleo-ki.json
new file mode 100644
index 000000000..8141b15f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-a-paleo-ki.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Melt coconut oil in a large pot over medium heat. Cook and stir onion in the hot coconut oil until golden brown, 7 to 10 minutes.",
+        "Stir squash, chicken broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion; bring to a boil and cook until the squash is fork-tender, about 30 minutes.",
+        "Puree soup with an immersion blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans."
+    ],
+    "ingredients": [
+        "2 tablespoons coconut oil, melted",
+        "1 onion, chopped",
+        "2 butternut squashes - peeled, seeded, and chopped",
+        "1 quart chicken broth",
+        "1/4 cup almond milk",
+        "2 tablespoons ground cinnamon",
+        "2 tablespoons cayenne pepper",
+        "2 tablespoons ground nutmeg",
+        "1 tablespoon honey",
+        "1 tablespoon ground ginger",
+        "1 avocado, chopped",
+        "1 tablespoon ground cinnamon, for garnish (optional)",
+        "1/2 cup chopped pecans (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Soup with a Paleo Kick",
+    "url": "http://allrecipes.com/recipe/234694/butternut-squash-soup-with-a-paleo-ki/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-baked-cinn.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-baked-cinn.json
new file mode 100644
index 000000000..5308e1b5e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-baked-cinn.json
@@ -0,0 +1,31 @@
+{
+    "directions": [
+        "Melt butter in a heavy-bottomed pot over medium heat. Add butternut squash, onions, carrots, and celery; cook, stirring often, until onions are tender, about 12 minutes.",
+        "Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer until carrots are soft, about 40 minutes. Stir maple syrup, salt, and pepper into the soup.",
+        "Cool soup slightly, about 10 minutes. Puree in a food processor or blender in small batches until smooth. Transfer to another pot; stir in heavy cream.",
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix apples, white sugar, and 1/2 teaspoon cinnamon together and spread on a rimmed baking sheet.",
+        "Bake apple mixture in the preheated oven until softened, 7 to 8 minutes.",
+        "Serve soup garnished with baked apples."
+    ],
+    "ingredients": [
+        "2 tablespoons butter",
+        "2 pounds butternut squash - peeled, seeded, and chopped",
+        "2 small onions, chopped",
+        "2 small carrots, peeled and chopped",
+        "2 stalks celery, chopped",
+        "5 cups chicken broth",
+        "2 1/2 teaspoons ground cinnamon, divided",
+        "1/2 teaspoon ground nutmeg",
+        "1/4 cup maple syrup",
+        "salt and ground black pepper to taste",
+        "1 cup heavy whipping cream",
+        "2 cups peeled and diced Granny Smith apples",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Soup with Baked Cinnamon Apples",
+    "url": "http://allrecipes.com/recipe/255930/butternut-squash-soup-with-baked-cinn/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-cider-cream-15657.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-cider-cream-15657.json
new file mode 100644
index 000000000..31fb05e2d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-cider-cream-15657.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; saut\u00e9 until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.",
+        "Working in batches, pur\u00e9e soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)",
+        "Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives."
+    ],
+    "ingredients": [
+        "5 tablespoons butter",
+        "2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)",
+        "2 cups chopped leeks (white and pale green parts only)",
+        "1/2 cup chopped peeled carrot",
+        "1/2 cup chopped celery",
+        "2 small Granny Smith apples, peeled, cored, chopped",
+        "1 1/2 teaspoons dried thyme",
+        "1/2 teaspoon crumbled dried sage leaves",
+        "5 cups chicken stock or canned low-salt chicken broth",
+        "1 1/2 cups apple cider",
+        "2/3 cup sour cream",
+        "1/2 cup whipping cream",
+        "Chopped fresh chives"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Blender",
+        "Fruit",
+        "Vegetable",
+        "Thanksgiving",
+        "Apple",
+        "Leek",
+        "Butternut Squash",
+        "Fall",
+        "Sour Cream",
+        "Simmer"
+    ],
+    "title": "Butternut Squash Soup with Cider Cream",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-cider-cream-15657"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-crispy-pro.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-crispy-pro.json
new file mode 100644
index 000000000..8c6aea880
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-crispy-pro.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Cook prosciutto strips until crispy, 8 to 10 minutes. Drain on paper towels.",
+        "Heat remaining 1 tablespoon olive oil in the same pot over medium-high heat. Add celery, carrots, and onion; saute until vegetables begin to soften, about 10 minutes. Add butternut squash. Pour in chicken stock to cover vegetables (you will not use both boxes of stock here). Season with thyme, sage, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat to low and simmer until vegetables are tender, about 30 minutes. Remove from heat.",
+        "Let soup cool slightly. Blend with an immersion blender. Add more chicken stock to thin to desired consistency.",
+        "Ladle soup into bowls and top with crispy prosciutto."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil, divided",
+        "4 ounces thinly sliced prosciutto, cut into thin strips",
+        "4 stalks celery, sliced",
+        "2 large carrots, peeled and sliced",
+        "1 onion, chopped",
+        "1 (4 pound) butternut squash - peeled, seeded, and cubed",
+        "2 (32 ounce) cartons Swanson\u00ae Chicken Stock, divided",
+        "1 teaspoon ground thyme",
+        "1/2 teaspoon dried sage",
+        "1/8 teaspoon cayenne pepper, or to taste (optional)",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Soup with Crispy Prosciutto",
+    "url": "http://allrecipes.com/recipe/245106/butternut-squash-soup-with-crispy-pro/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-pancetta-and-tomatoes-104058.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-pancetta-and-tomatoes-104058.json
new file mode 100644
index 000000000..de0bcfafa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-pancetta-and-tomatoes-104058.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Cook first 3 ingredients in heavy large saucepan over medium-low heat until onions are very soft, stirring occasionally, about 10 minutes. Add squash and oregano; cook until squash is crisp-tender, stirring occasionally, about 8 minutes. Add broth and tomatoes with juices; bring to boil. Gradually whisk in cornmeal. Reduce heat to medium and simmer until squash is tender, stirring occasionally, about 35 minutes. Season with salt and pepper and serve."
+    ],
+    "ingredients": [
+        "5 ounces pancetta, coarsely chopped",
+        "2 medium onions, coarsely chopped",
+        "1/4 teaspoon dried crushed red pepper",
+        "1 2-pound butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups)",
+        "2 tablespoons chopped fresh oregano",
+        "7 1/2 cups canned low-salt chicken broth",
+        "2 cups canned diced Italian-style tomatoes with juices",
+        "3/4 cup yellow cornmeal"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Pork",
+        "Tomato",
+        "Vegetable",
+        "Cornmeal",
+        "Butternut Squash",
+        "Fall",
+        "Winter"
+    ],
+    "title": "Butternut Squash Soup with Pancetta and Tomatoes",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-pancetta-and-tomatoes-104058"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-parmesan-and-fried-sage-leaves-105771.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-parmesan-and-fried-sage-leaves-105771.json
new file mode 100644
index 000000000..740d7b6fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-parmesan-and-fried-sage-leaves-105771.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)",
+        "Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and saut\u00e9 until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "1 onion, coarsely chopped",
+        "1 tablespoon chopped fresh sage",
+        "1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)",
+        "5 cups canned low-salt chicken broth",
+        "1/3 cup freshly grated Parmesan cheese",
+        "24 fresh sage leaves"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Parmesan",
+        "Butternut Squash",
+        "Fall",
+        "Sage"
+    ],
+    "title": "Butternut Squash Soup with Parmesan and Fried Sage Leaves",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-parmesan-and-fried-sage-leaves-105771"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-pumpkin-butter-51122000.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-pumpkin-butter-51122000.json
new file mode 100644
index 000000000..698c06303
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-pumpkin-butter-51122000.json
@@ -0,0 +1,50 @@
+{
+    "directions": [
+        "Preheat the oven to 375 \u00b0F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.",
+        "Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.",
+        "Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.",
+        "Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving."
+    ],
+    "ingredients": [
+        "Vegetable oil spray",
+        "1 2-pound butternut squash, halved lengthwise and seeded",
+        "2 cups low-sodium chicken broth",
+        "1/2 teaspoon ground cinnamon",
+        "1/2 teaspoon dried marjoram",
+        "1/2 teaspoon dried thyme",
+        "Pinch of grated nutmeg",
+        "1 cup milk or half-and-half",
+        "Kosher salt and freshly ground black pepper",
+        "1 10-ounce jar pumpkin butter",
+        "Chopped pistachio nuts"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Food Processor",
+        "Dairy",
+        "Side",
+        "Bake",
+        "Christmas",
+        "Hanukkah",
+        "Thanksgiving",
+        "Dinner",
+        "Lunch",
+        "Buffet",
+        "Pistachio",
+        "Squash",
+        "Butternut Squash",
+        "Pumpkin",
+        "Fall",
+        "Winter",
+        "Simmer",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Butternut Squash Soup with Pumpkin Butter",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-pumpkin-butter-51122000"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-roasted-red-pepper-puree-108800.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-roasted-red-pepper-puree-108800.json
new file mode 100644
index 000000000..470709426
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-roasted-red-pepper-puree-108800.json
@@ -0,0 +1,46 @@
+{
+    "directions": [
+        "Heat oil in heavy large pot over medium-high heat. Add onions; saut\u00e9 until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.",
+        "Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)",
+        "Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "2 1/4 cups chopped onions",
+        "4 garlic cloves, minced",
+        "1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces",
+        "5 1/2 cups (or more) vegetable broth",
+        "3 teaspoons chopped fresh thyme",
+        "1/2 teaspoon grated orange peel",
+        "Roasted Red Pepper Puree"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Blender",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Low Fat",
+        "Vegetarian",
+        "Lunch",
+        "Orange",
+        "Bell Pepper",
+        "Butternut Squash",
+        "Fall",
+        "Healthy",
+        "Vegan",
+        "Thyme",
+        "Simmer",
+        "Gourmet",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Soup with Roasted Red Pepper Pur\u00e9e",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-roasted-red-pepper-puree-108800"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-sage-and-s.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-sage-and-s.json
new file mode 100644
index 000000000..086cdec53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-sage-and-s.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.",
+        "Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.",
+        "Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves."
+    ],
+    "ingredients": [
+        "1/2 pound spicy bulk breakfast sausage",
+        "8 fresh sage leaves",
+        "1 pound butternut squash, peeled and chopped",
+        "2 stalks celery, chopped",
+        "2 small carrots, chopped",
+        "1 small onion, chopped",
+        "1/4 cup sherry",
+        "3 cups chicken broth",
+        "1 cup beef broth",
+        "2 tablespoons brown sugar",
+        "1/4 teaspoon pumpkin pie spice",
+        "1/4 cup half-and-half",
+        "freshly ground black pepper, or to taste",
+        "4 teaspoons sour cream"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Soup With Sage and Sausage",
+    "url": "http://allrecipes.com/recipe/229034/butternut-squash-soup-with-sage-and-s/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-spiced-creme-fraiche-51112680.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-spiced-creme-fraiche-51112680.json
new file mode 100644
index 000000000..4beb1af51
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-spiced-creme-fraiche-51112680.json
@@ -0,0 +1,43 @@
+{
+    "directions": [
+        "To roast the squash, preheat the oven to 350\u00b0F.",
+        "With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.",
+        "To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavors meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.",
+        "Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)",
+        "Strain through a fine strainer and serve with Spiced Cr\u00e8me Fra\u00eeche."
+    ],
+    "ingredients": [
+        "3 pounds butternut squash",
+        "1 tablespoon extra-virgin olive oil",
+        "2 tablespoons unsalted butter",
+        "2 cups sliced shallots",
+        "1/3 cup smashed garlic cloves",
+        "1 teaspoon fine sea salt",
+        "1/2 teaspoon ground white pepper",
+        "1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string)",
+        "1/2 cup white wine",
+        "1 tablespoon sugar (optional)",
+        "8 cups vegetable stock",
+        "1/2 cup heavy cream",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon freshly grated nutmeg",
+        "1/4 teaspoon freshly grated licorice root (optional)",
+        "Spiced Cr\u00e8me Fra\u00eeche , for accompaniment"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Milk/Cream",
+        "Vegetable",
+        "Thanksgiving",
+        "Vegetarian",
+        "Spice",
+        "Squash",
+        "Butternut Squash",
+        "Fall",
+        "Shallot"
+    ],
+    "title": "Butternut Squash Soup with Spiced Cr\u00e8me Fra\u00eeche",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-spiced-creme-fraiche-51112680"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-spinach-ra.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-spinach-ra.json
new file mode 100644
index 000000000..e9e948ca0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-spinach-ra.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.",
+        "Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.",
+        "With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving."
+    ],
+    "ingredients": [
+        "1/4 teaspoon ground cumin",
+        "1/4 teaspoon ground nutmeg",
+        "2 tablespoons butter",
+        "1 cup sliced onions",
+        "3/4 cup sliced leeks",
+        "2 1/2 cups peeled, seeded and cubed butternut squash",
+        "1/2 cup dry white wine",
+        "5 cups chicken broth",
+        "1 pinch ground cinnamon",
+        "1 pinch ground ginger",
+        "1 pound cheese filled spinach ravioli",
+        "3/4 cup light cream",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Soup with Spinach Ravioli",
+    "url": "http://allrecipes.com/recipe/42682/butternut-squash-soup-with-spinach-ra/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-star-anise-and-ginger-shrimp-107399.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-star-anise-and-ginger-shrimp-107399.json
new file mode 100644
index 000000000..cd4ae5887
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup-with-star-anise-and-ginger-shrimp-107399.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).",
+        "Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.",
+        "Pur\u00e9e soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.",
+        "Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut\u00e9 shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.",
+        "Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl."
+    ],
+    "ingredients": [
+        "24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined",
+        "1 tablespoon finely grated peeled fresh ginger",
+        "2/3 cup chopped shallot",
+        "1 garlic clove, thinly sliced",
+        "3 whole star anise",
+        "2 tablespoons unsalted butter",
+        "1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)",
+        "4 cups chicken stock or broth",
+        "2 cups water",
+        "1/4 teaspoon salt",
+        "1 tablespoon vegetable oil",
+        "Garnish: fresh cilantro sprigs"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Soup/Stew",
+        "Shellfish",
+        "Vegetable",
+        "Saut\u00e9",
+        "Christmas",
+        "Quick & Easy",
+        "Low/No Sugar",
+        "Shrimp",
+        "Butternut Squash",
+        "Fall",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Butternut Squash Soup with Star Anise and Ginger Shrimp",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-star-anise-and-ginger-shrimp-107399"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup.json
new file mode 100644
index 000000000..97bfee1ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-soup.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.",
+        "Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil."
+    ],
+    "ingredients": [
+        "6 tablespoons chopped onion",
+        "4 tablespoons margarine",
+        "6 cups peeled and cubed butternut squash",
+        "3 cups water",
+        "4 cubes chicken bouillon",
+        "1/2 teaspoon dried marjoram",
+        "1/4 teaspoon ground black pepper",
+        "1/8 teaspoon ground cayenne pepper",
+        "2 (8 ounce) packages cream cheese"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Soup",
+    "url": "http://allrecipes.com/recipe/12974/butternut-squash-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-spinach-and-goat-cheese-pizza-367831.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-spinach-and-goat-cheese-pizza-367831.json
new file mode 100644
index 000000000..8a3c6093a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-spinach-and-goat-cheese-pizza-367831.json
@@ -0,0 +1,41 @@
+{
+    "directions": [
+        "Heat oven to 400\u00b0. Heat pizza stone on bottom rack (or use an inverted 11\" x 16\" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450\u00b0. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10\" x 16\" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes."
+    ],
+    "ingredients": [
+        "2 cups cubed butternut squash (1/2-inch pieces)",
+        "1 tablespoon plus 1 teaspoon olive oil, divided",
+        "1/4 teaspoon salt, divided",
+        "1/4 teaspoon freshly ground black pepper, divided",
+        "1 medium red onion, halved and thinly sliced",
+        "1/4 cup all-purpose flour",
+        "1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature",
+        "2 cups chopped fresh baby spinach",
+        "4 ounces crumbled goat cheese",
+        "1/2 teaspoon dried thyme",
+        "2 tablespoons cornmeal"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Bake",
+        "Vegetarian",
+        "Low Cal",
+        "Dinner",
+        "Lunch",
+        "Goat Cheese",
+        "Spinach",
+        "Butternut Squash",
+        "Fall",
+        "Healthy",
+        "Self",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash, Spinach and Goat Cheese Pizza",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-spinach-and-goat-cheese-pizza-367831"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-stuffed-shells.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-stuffed-shells.json
new file mode 100644
index 000000000..6c3e43248
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-stuffed-shells.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes.  Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.",
+        "Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.",
+        "Preheat an oven to 375 degrees F (190 degrees C).",
+        "Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve.  Melt 1/4 cup butter in the same skillet.  Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.",
+        "Spray a 9 x 13-inch baking pan with cooking spray.  Scatter spinach over bottom of dish.  Stuff pasta shells evenly with butternut squash mixture and place atop spinach.  Bake shells in preheated oven until hot, about 10 minutes.  Top with sauce, and sprinkle with parsley to serve."
+    ],
+    "ingredients": [
+        "2 butternut squash, quartered and seeded",
+        "3 cloves garlic",
+        "1/2 cup cream",
+        "2 tablespoons butter",
+        "1 teaspoon minced rosemary",
+        "salt to taste",
+        "1 (16 ounce) package jumbo pasta shells",
+        "1 tablespoon olive oil",
+        "1 red onion, sliced thin",
+        "2 tablespoons brown sugar",
+        "1/4 cup butter",
+        "3 tablespoons all-purpose flour",
+        "3 1/2 cups cream",
+        "2 tablespoons goat cheese",
+        "1 teaspoon chopped fresh rosemary",
+        "cooking spray",
+        "1 (10 ounce) bag spinach",
+        "1 tablespoon chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Stuffed Shells",
+    "url": "http://allrecipes.com/recipe/213065/butternut-squash-stuffed-shells/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-sweet-potato-ginger.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-sweet-potato-ginger.json
new file mode 100644
index 000000000..805e7a953
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-sweet-potato-ginger.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.",
+        "Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow  to boil."
+    ],
+    "ingredients": [
+        "1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks",
+        "4 sweet potatoes, peeled and cut into chunks",
+        "1 onion, peeled and chopped",
+        "1 (2 inch) piece fresh ginger, peeled and finely chopped",
+        "3 cloves garlic, peeled and chopped",
+        "1 1/2 quarts water, or amount to cover",
+        "1 cup plain yogurt, or amount desired (optional)",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash-Sweet Potato Ginger Bisque",
+    "url": "http://allrecipes.com/recipe/131668/butternut-squash-sweet-potato-ginger/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-sweet-potato-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-sweet-potato-soup.json
new file mode 100644
index 000000000..29b241e3a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-sweet-potato-soup.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.",
+        "Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.",
+        "Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.",
+        "Return pureed soup to pot and season with salt and black pepper."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1 butternut squash - peeled, seeded, and cut into chunks",
+        "1 sweet potato, peeled and cut into chunks",
+        "1 carrot, peeled and chopped",
+        "1 stalk celery, chopped",
+        "1 sweet onion, chopped",
+        "2 cloves garlic, minced, or more to taste",
+        "4 cups chicken stock, or as needed",
+        "3 small sweet bell peppers, chopped",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Sweet Potato Soup",
+    "url": "http://allrecipes.com/recipe/234839/butternut-squash-sweet-potato-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-tacos.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-tacos.json
new file mode 100644
index 000000000..fe18f1966
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-tacos.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.",
+        "Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.",
+        "Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.",
+        "Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.",
+        "Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.",
+        "Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime."
+    ],
+    "ingredients": [
+        "1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes",
+        "2 tablespoons vegetable oil, divided",
+        "2 teaspoons red pepper flakes",
+        "2 cloves garlic, chopped",
+        "1 (15.5 ounce) can black beans, drained",
+        "1 teaspoon cumin",
+        "1 teaspoon chili powder",
+        "1 pinch salt",
+        "1 yellow onion, chopped",
+        "1 red bell pepper, chopped",
+        "8 (6 inch) flour tortillas",
+        "1/2 cup chopped green onions",
+        "1/2 cup chopped cilantro",
+        "1 lime, sliced"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Tacos",
+    "url": "http://allrecipes.com/recipe/245766/butternut-squash-tacos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-tart-with-fried-sage-51117300.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-tart-with-fried-sage-51117300.json
new file mode 100644
index 000000000..319d705a6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-tart-with-fried-sage-51117300.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10\" square (just enough to even out). Transfer to prepared sheet.",
+        "Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange twelve 1/8\"-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2\" border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)",
+        "Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.",
+        "Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25-30 minutes longer.",
+        "Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalape\u00f1o, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.",
+        "Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.",
+        "Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper."
+    ],
+    "ingredients": [
+        "1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)",
+        "1 large egg beaten with 1 teaspoon water",
+        "12 1/8\"-thick rounds peeled butternut squash",
+        "kosher salt",
+        "1/4 cup honey",
+        "1 thinly sliced Fresno, jalape\u00f1o, or red Thai chile",
+        "3 tablespoons olive oil",
+        "12 fresh sage leaves",
+        "1/4 cup shaved Parmesan",
+        "black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Herb",
+        "Vegetable",
+        "Appetizer",
+        "Brunch",
+        "Bake",
+        "Cocktail Party",
+        "Vegetarian",
+        "Low Cal",
+        "Squash",
+        "Butternut Squash",
+        "Fall",
+        "Winter",
+        "Shower",
+        "Sage",
+        "Party",
+        "Pescatarian",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash Tart with Fried Sage",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-tart-with-fried-sage-51117300"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-turnip-and-green-bean-quinoa-14449.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-turnip-and-green-bean-quinoa-14449.json
new file mode 100644
index 000000000..b23b821bf
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-turnip-and-green-bean-quinoa-14449.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "In a sieve rinse quinoa under cold running water until water runs clear.",
+        "In a small saucepan bring water to a boil with quinoa and salt and simmer mixture, covered, over moderately low heat until just cooked through, 5 to 10 minutes. Drain quinoa in sieve (do not rinse) and spread out on a plate to cool.",
+        "Peel turnip and cut into 1/3-inch cubes. Mince garlic. Slice scallions thin on the diagonal and cut beans into 1/3-inch pieces.",
+        "In a steamer set over 1 inch boiling water combine squash, turnip, and garlic and steam vegetables, covered, 7 minutes, or until almost tender. Add beans, quinoa, and salt and pepper to taste and steam 3 minutes, or until beans are crisp-tender. Transfer mixture to a bowl and toss with scallions."
+    ],
+    "ingredients": [
+        "2/3 cupquinoa",
+        "1 1/3 cups water",
+        "1/2 teaspoon salt",
+        "1 medium turnip",
+        "1 large garlic clove",
+        "4 scallions",
+        "2 ounces green beans",
+        "1 cup 1/3-inch cubes butternut squash"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Steam",
+        "Vegetarian",
+        "Quick & Easy",
+        "High Fiber",
+        "Low/No Sugar",
+        "Quinoa",
+        "Green Bean",
+        "Turnip",
+        "Butternut Squash",
+        "Simmer",
+        "Boil",
+        "Gourmet",
+        "Fat Free",
+        "Sugar Conscious",
+        "Vegan",
+        "Pescatarian",
+        "Paleo",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash, Turnip, and Green-Bean Quinoa",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-turnip-and-green-bean-quinoa-14449"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-vegducken-with-mushroom-cranberry-stuffing-recipe.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-vegducken-with-mushroom-cranberry-stuffing-recipe.json
new file mode 100644
index 000000000..5dfe1bade
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-vegducken-with-mushroom-cranberry-stuffing-recipe.json
@@ -0,0 +1,62 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Toast pumpkin seeds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8\u201310 minutes. Transfer to a plate and let cool.",
+        "Increase oven temperature to 400\u00b0F. Line rimmed baking sheet with foil. Cut potato in half lengthwise. Using a medium-size, quick-release ice cream scoop or heavy spoon, scoop out flesh, leaving a small divot down the center. Reserve potato filling.",
+        "Place potato halves and parsnip in a large heatproof bowl; cover with plastic wrap. Microwave on high 5 minutes. Carefully check to see if vegetables are fork tender; if not, re-cover and microwave in 1-minute bursts until tender. (Alternatively, roast potato halves and parsnip on a rimmed baking sheet in a 400\u00b0F oven until fork-tender, about 50 minutes for parsnip and 30 minutes for potatoes. Let cool slightly.)",
+        "Meanwhile, cut squash in half lengthwise, remove seeds, and discard. Scoop out flesh, leaving a divot deep enough to fit potato inside and at least a 1/2\" border on all sides. Reserve squash filling.",
+        "Using a fork, pierce insides of squash and potato halves, then pierce parsnip all over.",
+        "Pulse garlic and thyme in a food processor, scraping down sides as necessary. Add paprika, 1/4 cup oil, and 1 Tbsp. kosher salt and continue to pulse until a thick paste forms, about 1 minute. Transfer to a small bowl.",
+        "Working in batches, pulse squash and potato filling in food processor until coarsely chopped, about 30 seconds. Transfer to a large bowl. Pulse 4 oz. mushrooms in food processor until coarsely chopped, about 30 seconds. Transfer to same bowl and stir to combine.",
+        "Heat 1 Tbsp. garlic-oil mixture in a large nonstick skillet over medium until fragrant, about 30 seconds. Add vegetable pur\u00e9e and cook, stirring occasionally, until mixture is browned and moisture releases, about 12 minutes. Return to bowl and let cool.",
+        "Add eggs, Parmesan, breadcrumbs, cranberries, 3 Tbsp. parsley, 1/4 tsp. kosher salt, 1/4 tsp. pepper, and 1/4 cup pumpkin seeds to bowl and mix to combine.",
+        "Place squash halves, cut side up, on prepared baking sheet. Using a pastry brush, coat inside with garlic-oil mixture. Using the back of a spoon, press 1 cup vegetable mixture into each half until interior is fully coated.",
+        "Nestle potato halves, cut side up, inside squash halves. Brush with garlic-oil mixture. Using the back of a spoon, press 6 Tbsp. vegetable mixture into each half until interior is fully coated. Discard remaining vegetable mixture.",
+        "Trim parsnip to fit inside 1 potato half. Brush parsnip with garlic-oil mixture and place inside.",
+        "Cut 3 (18\") lengths of kitchen twine. Slip twine under 1 squash half, then top with second squash half so cut sides face each other, and press down to seal. Tightly tie twine around squash to secure. Brush top with garlic-oil mixture, reserving remaining mixture, and season with 1/2 tsp. kosher salt. Wrap squash tightly in foil and place in center of baking sheet. Using 2 loaf pans or small metal bowls turned upside down, keep squash secure on baking sheet.",
+        "Bake vegducken, carefully flipping halfway through, until squash is tender, 1 hour\u20131 hour, 20 minutes. Let rest 15 minutes.",
+        "Meanwhile, heat 1 Tbsp. reserved garlic-oil mixture in a medium pot over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook shallot, bay leaves, and remaining 12 oz. mushrooms, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add broth, bring to a simmer, and cook 30 minutes.",
+        "Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes.",
+        "Add wine, bring to a simmer, and cook 3 minutes. Add mushroom broth, 1 Tbsp. parsley, 1/4 tsp. kosher salt, and 1/4 tsp. pepper, and return to a simmer. Season to taste.",
+        "Place vegducken on a cutting board and cut into 1\" slices with a serrated knife, transferring to serving plates as you go. Spoon gravy over. Top with remaining 1/4 cup pepitas and 2 Tbsp. parsley. Season with sea salt and serve."
+    ],
+    "ingredients": [
+        "1/2 cup raw pumpkin seeds (pepitas)",
+        "1 (8\"-long) sweet potato (about 1 pound)",
+        "1 (6\"-long) parsnip, peeled (about 2 ounces)",
+        "1 (9\"-long) butternut squash (about 4 1/2 pounds)",
+        "4 garlic cloves",
+        "1 teaspoon thyme leaves",
+        "1 teaspoon paprika",
+        "6 tablespoons olive oil, divided",
+        "1 tablespoon plus 1 teaspoon kosher salt, plus more",
+        "16 ounces cremini mushrooms, coarsely chopped, divided",
+        "2 large eggs",
+        "1 cup finely grated Parmesan",
+        "1/2 cup fresh breadcrumbs",
+        "1/3 cup dried cranberries",
+        "6 tablespoons coarsely chopped parsley, divided",
+        "1/2 teaspoon freshly ground black pepper, divided, plus more",
+        "2 shallots, quartered",
+        "2 bay leaves",
+        "4 cups homemade or store-bought low-sodium vegetable broth",
+        "2 tablespoons all-purpose flour",
+        "1/2 cup dry white wine",
+        "Flaky sea salt",
+        "Kitchen twine"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Vegetarian",
+        "Thanksgiving",
+        "Fall",
+        "Butternut Squash",
+        "Parsnip",
+        "Sweet Potato/Yam",
+        "Roast",
+        "Mushroom",
+        "Garlic"
+    ],
+    "title": "Butternut Squash Vegducken With Mushroom-Cranberry Stuffing",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-vegducken-with-mushroom-cranberry-stuffing-recipe"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-apple-and-cranb.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-apple-and-cranb.json
new file mode 100644
index 000000000..45fbc1def
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-apple-and-cranb.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F.",
+        "Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender."
+    ],
+    "ingredients": [
+        "1/4 cup I Can't Believe It's Not Butter!\u00ae Spread, melted",
+        "1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes",
+        "1 medium apple, cubed",
+        "1/2 cup dried cranberries",
+        "1/4 teaspoon ground cinnamon",
+        "1/4 teaspoon ground nutmeg",
+        "2 tablespoons firmly packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash with Apple and Cranberries",
+    "url": "http://allrecipes.com/recipe/244833/butternut-squash-with-apple-and-cranb/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-cranberries-and.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-cranberries-and.json
new file mode 100644
index 000000000..cb80f947d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-cranberries-and.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.",
+        "Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt."
+    ],
+    "ingredients": [
+        "1 1/2 cups chicken stock",
+        "1 small butternut squash, peeled and cut into bite-size cubes",
+        "1/2 small red onion, sliced",
+        "3 tablespoons orange-flavored dried cranberries",
+        "2 tablespoons butter",
+        "1 tablespoon olive oil",
+        "1 tablespoon brown sugar",
+        "2 tablespoons slivered almonds",
+        "1 teaspoon shredded Parmesan cheese, or to taste (optional)",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash With Cranberries and Almonds",
+    "url": "http://allrecipes.com/recipe/230963/butternut-squash-with-cranberries-and/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-grapes.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-grapes.json
new file mode 100644
index 000000000..fcda6b733
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-grapes.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.",
+        "Preheat oven to 425 degrees F (220 degrees C).",
+        "Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.",
+        "Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish."
+    ],
+    "ingredients": [
+        "1/4 cup pine nuts (optional)",
+        "1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes",
+        "1/2 pound seedless red grapes",
+        "1/2 cup chopped sweet onion",
+        "2 tablespoons extra-virgin olive oil",
+        "1/2 teaspoon sea salt",
+        "1/4 teaspoon ground black pepper",
+        "6 fresh sage leaves, chopped"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash with Grapes",
+    "url": "http://allrecipes.com/recipe/239280/butternut-squash-with-grapes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-hominy-corn-and-bell-peppers-4802.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-hominy-corn-and-bell-peppers-4802.json
new file mode 100644
index 000000000..8e2c64c28
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-hominy-corn-and-bell-peppers-4802.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; saut\u00e9 until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve."
+    ],
+    "ingredients": [
+        "3 tablespoons butter",
+        "3/4 cup finely chopped red bell pepper",
+        "1/2 cup finely chopped green bell pepper",
+        "2 cups 1/2-inch pieces peeled butternut squash",
+        "1 15-ounce can whole golden hominy, rinsed, drained",
+        "1 cup frozen corn kernels, thawed",
+        "1/3 cup chopped fresh cilantro"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Pepper",
+        "Vegetable",
+        "Side",
+        "Saut\u00e9",
+        "Thanksgiving",
+        "Vegetarian",
+        "Quick & Easy",
+        "Corn",
+        "Bell Pepper",
+        "Fall",
+        "Hominy/Cornmeal/Masa",
+        "Sugar Conscious",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash with Hominy, Corn and Bell Peppers",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-with-hominy-corn-and-bell-peppers-4802"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-onions-and-peca.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-onions-and-peca.json
new file mode 100644
index 000000000..183cbee75
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-onions-and-peca.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.",
+        "Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover.  Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.",
+        "Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve."
+    ],
+    "ingredients": [
+        "1 cup chopped pecans",
+        "3 tablespoons butter",
+        "1 large onion, finely chopped",
+        "2 1/4 pounds butternut squash - peeled, seeded, and cubed",
+        "salt and pepper to taste",
+        "3 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash with Onions and Pecans",
+    "url": "http://allrecipes.com/recipe/9086/butternut-squash-with-onions-and-peca/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-shallots-and-sage-232812.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-shallots-and-sage-232812.json
new file mode 100644
index 000000000..9425ef4ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-shallots-and-sage-232812.json
@@ -0,0 +1,39 @@
+{
+    "directions": [
+        "Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.",
+        "Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste."
+    ],
+    "ingredients": [
+        "2 tablespoons olive oil",
+        "3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)",
+        "1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)",
+        "1/2 cup reduced-sodium chicken broth or water",
+        "1 tablespoon packed brown sugar",
+        "1/2 teaspoon finely chopped fresh sage",
+        "1/2 teaspoon salt",
+        "1 teaspoon balsamic vinegar",
+        "1/4 teaspoon black pepper"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Side",
+        "Saut\u00e9",
+        "Vegetarian",
+        "Quick & Easy",
+        "Butternut Squash",
+        "Fall",
+        "Vegan",
+        "Sage",
+        "Shallot",
+        "Gourmet",
+        "Dairy Free",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butternut Squash with Shallots and Sage",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-with-shallots-and-sage-232812"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-tangerine-and-sage-glaze-231098.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-tangerine-and-sage-glaze-231098.json
new file mode 100644
index 000000000..56d49ab3b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-with-tangerine-and-sage-glaze-231098.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Cut neck off each squash. Peel necks and cut crosswise into generous 1/3-inch-thick slices. Overlap slices in 2 large baking dishes. Sprinkle with salt and pepper. Spoon 6 tablespoons tangerine juice over squash. Spoon cream over squash; dot with butter. Bake squash until beginning to brown, about 30 minutes. Mix tangerine peel into remaining 10 tablespoons juice; drizzle over squash. Place 1 sage leaf atop each squash round. Bake until squash are very tender and tops are browned in spots, about 30 minutes longer (do not turn squash over at any point). (Can be prepared 4 hours ahead. Let stand at room temperature. Before serving, heat in 375\u00b0F oven until warm, about 15 minutes.)"
+    ],
+    "ingredients": [
+        "8 pounds butternut squash with long necks",
+        "1 cup fresh tangerine juice, divided",
+        "1/2 cup whipping cream",
+        "1/4 cup (1/2 stick) butter",
+        "2 tablespoons grated tangerine peel",
+        "Fresh sage leaves (about 30)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Citrus",
+        "Herb",
+        "Vegetable",
+        "Side",
+        "Bake",
+        "Thanksgiving",
+        "Vegetarian",
+        "Butternut Squash",
+        "Fall",
+        "Tangerine",
+        "Sage",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Butternut Squash with Tangerine and Sage Glaze",
+    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-with-tangerine-and-sage-glaze-231098"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-squash-wontons-vegan-versi.json b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-wontons-vegan-versi.json
new file mode 100644
index 000000000..662bd31f8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-squash-wontons-vegan-versi.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Combine squash, onion, carrots, and garlic in a high-powered blender; pulse until vegetables are minced.",
+        "Transfer vegetables to a skillet and add coconut oil, Chinese five-spice powder, salt, and soy sauce. Saute vegetable mixture over high heat until tender, 10 to 15 minutes. Spoon tofu-based sour cream into vegetable mixture and mash until filling is smooth. Remove skillet from heat and cool filling.",
+        "Spoon about 1 teaspoon filling onto 1 half of each wonton wrapper. Wet the border of the wrapper and fold in half over the filling, sealing the edges together. Take 2 opposite corners, wet with water, and press together to seal.",
+        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
+        "Working in batches, fry wontons until golden brown, 5 to 10 minutes. Transfer cooked wontons to a paper towel-lined plate; cool slightly."
+    ],
+    "ingredients": [
+        "1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces",
+        "1 onion, coarsely chopped",
+        "1/2 cup chopped carrots",
+        "1 head garlic, cloves separated and peeled",
+        "2 tablespoons coconut oil",
+        "1 pinch Chinese five-spice powder",
+        "salt to taste",
+        "2 dashes soy sauce",
+        "8 ounces tofu-based sour cream",
+        "2 (12 ounce) packages wonton wrappers",
+        "2 cups sesame oil, or as needed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Squash Wontons (Vegan Version of Crab Rangoon)",
+    "url": "http://allrecipes.com/recipe/246434/butternut-squash-wontons-vegan-versi/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butternut-vegetable-soup.json b/serverless-fleets/data/input/inferencing/recipes/butternut-vegetable-soup.json
new file mode 100644
index 000000000..a9c8f80bd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butternut-vegetable-soup.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.",
+        "Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.",
+        "Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot."
+    ],
+    "ingredients": [
+        "1/4 cup vegetable oil",
+        "1 cup finely diced onion",
+        "2 teaspoons minced garlic",
+        "4 large carrots, thinly sliced",
+        "2 cups peeled and cubed butternut squash",
+        "12 cups vegetable broth",
+        "2 red potatoes, cubed",
+        "1/2 teaspoon dried thyme",
+        "1 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "4 cups finely chopped kale leaves",
+        "1 (16 ounce) can great Northern beans, rinsed and drained"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butternut Vegetable Soup",
+    "url": "http://allrecipes.com/recipe/115746/butternut-vegetable-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-almond-cheesecake-1824.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-almond-cheesecake-1824.json
new file mode 100644
index 000000000..b1699e53f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-almond-cheesecake-1824.json
@@ -0,0 +1,52 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Line bottom of 9-inch-diameter springform pan with 3-inch-high sides with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden about 25 minutes. Transfer to rack. Cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack; peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature.",
+        "Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in large bowl until well blended. Add eggs 1 at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges but center 3-inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack; cool 10 minutes.",
+        "Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead.)",
+        "Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool but still pourable, about 2 hours. Mix in 1/2 cup almonds.",
+        "Spoon all but 1/2 cup butterscotch topping over cheesecake (reserve remainder for another use). Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour.",
+        "Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake."
+    ],
+    "ingredients": [
+        "1 cup unbleached all purpose flour",
+        "1/3 cup sugar",
+        "1/4 cup almonds, toasted",
+        "1/4 teaspoon salt",
+        "7 tablespoons chilled unsalted butter, cut into pieces",
+        "1 egg yolk",
+        "1/4 teaspoon almond extract",
+        "4 8-ounce packages cream cheese, room temperature",
+        "1 1/2 cups sugar",
+        "1/4 cup Scotch whisky",
+        "1 tablespoon vanilla extract",
+        "4 large eggs",
+        "2 cups sour cream",
+        "2 cups sugar",
+        "2/3 cup plus 1 tablespoon Scotch whisky",
+        "2/3 cup whipping cream",
+        "1/4 cup (1/2 stick) unsalted butter",
+        "3/4 cup very coarsely chopped toasted almonds (about 3 1/2 ounces)",
+        "Sweetened whipped cream"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Cake",
+        "Cheese",
+        "Dairy",
+        "Egg",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Cream Cheese",
+        "Almond",
+        "Whiskey",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butterscotch Almond Cheesecake",
+    "url": "http://www.epicurious.com/recipes/food/views/butterscotch-almond-cheesecake-1824"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-apple-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-apple-cookies.json
new file mode 100644
index 000000000..2f071ae0c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-apple-cookies.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.",
+        "Mix together flour, cinnamon, baking soda and salt in medium bowl.",
+        "Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.",
+        "Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.",
+        "While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.",
+        "When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts."
+    ],
+    "ingredients": [
+        "2 1/2 cups all-purpose flour",
+        "2 teaspoons ground cinnamon",
+        "1 teaspoon baking soda",
+        "1/2 teaspoon salt",
+        "1 1/3 cups packed brown sugar",
+        "10 tablespoons butter, softened",
+        "1 egg",
+        "2/3 cup apple juice",
+        "2 cups butterscotch chips",
+        "3/4 cup grated apple",
+        "3/4 cup chopped walnuts",
+        "2 tablespoons butter",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Apple Cookies",
+    "url": "http://allrecipes.com/recipe/11462/butterscotch-apple-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-apple-dumplings.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-apple-dumplings.json
new file mode 100644
index 000000000..779a88246
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-apple-dumplings.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch baking pan. Combine 1/2 cup of the white sugar with the ground cinnamon and the ground nutmeg; set aside.",
+        "Measure sifted flour, add baking powder, salt, and 3 tablespoons sugar, and sift again.  Cut shortening into sifted ingredients until mixture looks like coarse meal.  Add milk, mixing until a soft dough is formed.",
+        "Knead dough on lightly floured board half a minute.  Divide dough in half.  Roll each half to a 1/8 inch thickness. Cut eight 5 inch squares out of the dough.  Place an apple half on each square.  Sprinkle each with 1 tablespoon of the sugar-spice mixture.  Moisten edges of dough and bring corners up over apples, pressing edges together. Place covered apples in the prepared baking pan with joined edges either on top or underneath the apples.",
+        "Mix together brown sugar, butter, salt, and water; bring to a boil.  Pour over dumplings in pan.",
+        "Bake at 375  degrees F (190 degrees C) for 45 to 50 minutes, or until apples are tender.  Serve warm.  Makes 8 servings.  The brown sugar mixture forms a delicious butterscotch sauce around the dumplings."
+    ],
+    "ingredients": [
+        "3 cups sifted all-purpose flour",
+        "4 teaspoons baking powder",
+        "1 teaspoon salt",
+        "3 tablespoons white sugar",
+        "1/2 cup shortening",
+        "1 cup milk",
+        "4 apples - peeled, cored and halved",
+        "1/2 cup white sugar",
+        "1 teaspoon ground cinnamon",
+        "1/8 teaspoon ground nutmeg",
+        "3/4 cup packed brown sugar",
+        "1/3 cup butter",
+        "1 pinch salt",
+        "2 cups boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Apple Dumplings",
+    "url": "http://allrecipes.com/recipe/12393/butterscotch-apple-dumplings/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-apple-pecan-cobbler.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-apple-pecan-cobbler.json
new file mode 100644
index 000000000..d518d1b32
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-apple-pecan-cobbler.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Combine butterscotch-flavored chips, 1/4 cup brown sugar, 1/4 cup flour, and cinnamon together in a bowl.",
+        "Spread apples into a 9x13-inch baking dish and top with chip mixture.",
+        "Bake in the preheated oven for 20 minutes.",
+        "Mix 1/2 cup flour and 1/4 cup brown sugar together in a bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture is crumbly; stir in pecans and oats. Sprinkle topping over apples.",
+        "Bake in the oven until apples are tender, 25 to 35 minutes."
+    ],
+    "ingredients": [
+        "1 (12 ounce) package butterscotch-flavored chips",
+        "1/4 cup firmly packed brown sugar",
+        "1/4 cup all-purpose flour",
+        "1 teaspoon ground cinnamon",
+        "2 1/2 large tart apples, peeled and diced",
+        "Topping:",
+        "1/2 cup all-purpose flour",
+        "1/4 cup firmly packed brown sugar",
+        "1/4 cup butter",
+        "1 cup chopped pecans",
+        "3/4 cup quick-cooking oats"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Apple Pecan Cobbler",
+    "url": "http://allrecipes.com/recipe/239968/butterscotch-apple-pecan-cobbler/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-banana-pie-11450.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-banana-pie-11450.json
new file mode 100644
index 000000000..dcd5d5070
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-banana-pie-11450.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until water is incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour. Makes enough dough for a single-crust 9- to 10-inch pie.",
+        "On a lightly floured surface roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) metal pie plate, crimping edge decoratively. Prick shell all over with a fork and chill 30 minutes.",
+        "Preheat oven to 375\u00b0F.",
+        "Line shell with foil and fill with pie weights or beans. Bake shell in middle of oven 15 minutes. Carefully remove foil and pie weights or beans and bake shell 5 minutes more, or until pale golden. Cool shell on a rack.",
+        "In a large heavy saucepan bring milk just to a boil and remove pan from heat. In a large heatproof bowl whisk together yolks, whole egg, cornstarch, and brown sugar until combined well. Gradually whisk in hot milk and pour mixture into pan. Cook mixture over moderately high heat, whisking constantly, until it just comes to a boil and is thickened. Remove pastry cream from heat and, scraping with a spatula, force through a fine sieve set over another large heatproof bowl. Whisk in butter until incorporated.",
+        "In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved. Stir gelatin mixture into pastry cream and cool.",
+        "In a dry heavy saucepan cook granulated sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring with a fork, until melted and swirl pan until caramel is a deep golden. Remove pan from heat and carefully add 1/3 cup heavy cream down side of pan (caramel will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in vanilla, Scotch, and salt until combined and cool sauce. Stir sauce into pastry cream until combined well.",
+        "In a bowl beat 1/2 cup remaining heavy cream until it just holds stiff peaks and fold into pastry cream. Cut 2 bananas into 1/4-inch slices and fold into pastry cream. Pour filling into shell and chill, covered loosely, 4 hours or overnight.",
+        "Beat remaining 1/2 cup heavy cream until it just holds stiff peaks and spread on pie. Cut remaining banana into 1/4-inch slices and arrange decoratively on pie."
+    ],
+    "ingredients": [
+        "pastry dough for a single-crust 9- to 10-inch (recipe follows)",
+        "pie weights or dried beans for weighting shell",
+        "1 1/4 cups milk",
+        "2 large egg yolks",
+        "1 large whole egg",
+        "3 tablespoons cornstarch",
+        "3 tablespoons firmly packed brown sugar",
+        "2 tablespoons unsalted butter, softened",
+        "1 1/2 teaspoons unflavored gelatin",
+        "3 tablespoons cold water",
+        "2/3 cup granulated sugar",
+        "1 1/3 cups heavy cream",
+        "2 teaspoons vanilla",
+        "2 to 3 tablespoons Scotch",
+        "1/4 teaspoon salt",
+        "3 firm-ripe bananas",
+        "1 1/4 cups all-purpose flour",
+        "3/4 stick (6 tablespoons) cold unsalted butter, cut into bits",
+        "2 tablespoons cold vegetable shortening",
+        "1/4 teaspoon salt",
+        "2 to 4 tablespoons ice water"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Scotch",
+        "Dairy",
+        "Dessert",
+        "Bake",
+        "Banana",
+        "Winter",
+        "Gourmet"
+    ],
+    "title": "Butterscotch Banana Pie",
+    "url": "http://www.epicurious.com/recipes/food/views/butterscotch-banana-pie-11450"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-bars-i.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bars-i.json
new file mode 100644
index 000000000..1cab4609a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bars-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar.",
+        "In a saucepan over low heat cook the evaporated milk and butterscotch chips. Stir mixture constantly until the chips have melted and the mixture is smooth. Reserve 1/2 cup of the butterscotch mixture for glaze. Combine the remainder with the dry mixture and mix well.",
+        "Spread batter into one 8 inch square buttered baking pan. Drizzle reserved butterscotch mixture over the top. Refrigerate bars for several hours or overnight before cutting and serving. Store leftovers in a covered container in the refrigerator."
+    ],
+    "image": "https://www.allrecipes.com/img/misc/og-default.png",
+    "ingredients": [
+        "3 cups zwieback cracker crumbs",
+        "2 cups miniature marshmallows",
+        "1 cup chopped pecans",
+        "\u2154 cup packed brown sugar",
+        "1 cup evaporated milk",
+        "2 cups butterscotch chips",
+        "\u00bd teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Bars I",
+    "url": "http://allrecipes.com/recipe/11089/butterscotch-bars-i/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-bars-ii.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bars-ii.json
new file mode 100644
index 000000000..fc714af97
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bars-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat the oven to 325 degrees F (165 degrees C). In a medium saucepan over medium heat, melt butter and butterscotch chips. Stir frequently until smooth then stir one cup of the sugar, remove from heat and stir in the vanilla. Set aside. Grease a 9x13 inch pan.",
+        "In a medium bowl, whip eggs with remaining 1 cup of sugar until thick and pale, about 3 minutes. Slowly add the butterscotch mixture to the eggs while mixing. Combine the flour and salt; fold into the batter until absorbed. Spread the mixture evenly into the prepared pan.",
+        "Bake in the preheated oven for 30 minutes, or until firm. Allow to cool completely before cutting into squares."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2000&h=1047&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4480324.jpg",
+    "ingredients": [
+        "1 cup unsalted butter, softened",
+        "2 cups butterscotch chips",
+        "2 cups white sugar, divided",
+        "1 teaspoon vanilla extract",
+        "4  eggs",
+        "1\u2009\u00bc cups all-purpose flour",
+        "1 teaspoon salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Bars II",
+    "url": "http://allrecipes.com/recipe/22868/butterscotch-bars-ii/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-bars.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bars.json
new file mode 100644
index 000000000..6afd5d023
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bars.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.",
+        "Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.",
+        "Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/3433914.jpg",
+    "ingredients": [
+        "1 package Duncan Hines\u00ae Moist Deluxe\u00ae French Vanilla Cake Mix",
+        "2 large eggs",
+        "1 cup butter or margarine, melted",
+        "3/4 cup firmly packed light brown sugar",
+        "1 teaspoon vanilla extract",
+        "1 (12 ounce) package butterscotch chips",
+        "1 1/2 cups chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Bars",
+    "url": "http://allrecipes.com/recipe/246732/butterscotch-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-blondie-bars-with-peanut-pretzel-caramel-368950.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-blondie-bars-with-peanut-pretzel-caramel-368950.json
new file mode 100644
index 000000000..a7c3af7c8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-blondie-bars-with-peanut-pretzel-caramel-368950.json
@@ -0,0 +1,49 @@
+{
+    "directions": [
+        "Preheat oven to 350\u00b0F. Line baking pan with parchment paper, leaving a 1\" overhang on long sides of pan. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.",
+        "Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached, 20-25 minutes. Let cool completely in pan on a wire rack.",
+        "Preheat oven to 350\u00b0F. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes. Set aside.",
+        "Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12-15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add butter; stir until blended. Add cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool, about 30 minutes.",
+        "Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into 10 bars. DO AHEAD: Chill for up to 1 week in an airtight container. Bring to room temperature before serving."
+    ],
+    "ingredients": [
+        "1 1/2 cups all-purpose flour",
+        "2 teapsoons baking powder",
+        "1 teaspoon kosher salt",
+        "3/4 cup (1 1/2 sticks) unsalted butter",
+        "2 cups (packed) light brown sugar",
+        "2 large eggs",
+        "1 teaspoon vanilla extract",
+        "4 cups roasted unsalted peanuts",
+        "2 cups sugar",
+        "1/4 cup honey",
+        "1/4 cup (1/2 stick) unsalted butter",
+        "1/2 cup heavy cream",
+        "1 1/2 cups 1 1/2\"-wide thin twisted pretzels, coarsely crushed",
+        "A 13x9x2\" metal baking pan"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Bake",
+        "Christmas",
+        "Kid-Friendly",
+        "Low Sodium",
+        "Back to School",
+        "Peanut",
+        "Birthday",
+        "Shower",
+        "Christmas Eve",
+        "Party",
+        "Potluck",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butterscotch Blondie Bars With Peanut-Pretzel Caramel",
+    "url": "http://www.epicurious.com/recipes/food/views/butterscotch-blondie-bars-with-peanut-pretzel-caramel-368950"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-blondies.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-blondies.json
new file mode 100644
index 000000000..5248116c0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-blondies.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F.  In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.",
+        "Press evenly into greased 13x9-inch baking pan.  Bake 15 minutes.  Remove from oven; sprinkle with pecans and butterscotch chips.",
+        "In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.",
+        "Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix with pudding",
+        "1/3 cup butter or margarine, softened",
+        "3 eggs, divided",
+        "1 cup chopped pecans, toasted",
+        "1 cup butterscotch-flavored chips",
+        "1 (14 ounce) can EAGLE BRAND\u00ae Sweetened Condensed Milk",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Blondies",
+    "url": "http://allrecipes.com/recipe/91700/butterscotch-blondies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bread-pudding.json
new file mode 100644
index 000000000..888c5ee78
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bread-pudding.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Butter a 9x13 inch baking dish.",
+        "In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal.  Pour into prepared pan.",
+        "Bake in preheated oven 1 hour, until nearly set.  (It should have a \"thigh wiggle\"  or wiggle as much as a well endowed thigh.)  Serve warm or cold."
+    ],
+    "ingredients": [
+        "1 (10.75 ounce) loaf day-old bread, torn into small pieces",
+        "4 cups milk",
+        "2 cups brown sugar",
+        "1/2 cup butter, melted",
+        "3 eggs, beaten",
+        "2 teaspoons vanilla extract",
+        "1 cup butterscotch chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Bread Pudding",
+    "url": "http://allrecipes.com/recipe/20265/butterscotch-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-bread.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bread.json
new file mode 100644
index 000000000..26e5e7a7c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-bread.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.",
+        "In a large bowl, stir together the flour, baking soda, salt and brown sugar. Stir in the eggs, buttermilk and melted butter all at once. Mix just enough to moisten. Pour batter into prepared pans.",
+        "Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean."
+    ],
+    "ingredients": [
+        "4 cups all-purpose flour",
+        "2 teaspoons baking powder",
+        "1 teaspoon baking soda",
+        "1 teaspoon salt",
+        "2 cups packed brown sugar",
+        "4 eggs, beaten",
+        "2 cups buttermilk",
+        "4 tablespoons butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Bread",
+    "url": "http://allrecipes.com/recipe/17664/butterscotch-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-i.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-i.json
new file mode 100644
index 000000000..ff58b907b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-i.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.",
+        "In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt.  Slowly add to egg mixture, stirring until well blended. Spread dough evenly into the prepared pan.",
+        "Bake for 20 to 24 minutes, or until inserted toothpick comes out clean."
+    ],
+    "ingredients": [
+        "2/3 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/2 cup ground walnuts",
+        "1/4 teaspoon salt",
+        "1/4 cup shortening",
+        "1 cup packed brown sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Brownies I",
+    "url": "http://allrecipes.com/recipe/9656/butterscotch-brownies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-ii.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-ii.json
new file mode 100644
index 000000000..11ad60854
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-ii.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Melt 1 cup butter in a large saucepan.  Add 2 cups light brown sugar and beat well to mix.  Cool the mixture slightly, then beat in eggs and vanilla.",
+        "Sift together all-purpose flour, salt and baking powder.  Stir it into the wet ingredients, then add the nuts.  Mix well.",
+        "Spread batter in a greased 11 x 7 x 2-inch pan and bake for 30-35 minutes or until a light gold.  Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.",
+        "To Make Frosting: Disolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar.  Beat it until light.  Beat into the sugar mixture.  Spread over the brownies.  When frosting has set, cut brownies into squares.  Enjoy!"
+    ],
+    "ingredients": [
+        "1 cup butter, melted",
+        "2 cups packed light brown sugar",
+        "3 eggs",
+        "2 teaspoons vanilla extract",
+        "2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 1/2 teaspoons baking powder",
+        "1 cup chopped walnuts",
+        "1/2 cup butter, softened",
+        "3 cups sifted confectioners' sugar",
+        "2 teaspoons instant coffee granules",
+        "2 tablespoons water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Brownies II",
+    "url": "http://allrecipes.com/recipe/10285/butterscotch-brownies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-iii.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-iii.json
new file mode 100644
index 000000000..ebd799c06
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-iii.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.",
+        "In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.",
+        "Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.",
+        "To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares."
+    ],
+    "ingredients": [
+        "1/4 cup butter, softened",
+        "1 cup packed brown sugar",
+        "1 egg",
+        "1/2 teaspoon vanilla extract",
+        "3/4 cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup chopped walnuts",
+        "2 tablespoons butter, softened",
+        "1/4 cup packed brown sugar",
+        "2 tablespoons milk",
+        "1 cup confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Brownies III",
+    "url": "http://allrecipes.com/recipe/25014/butterscotch-brownies-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-in-a-jar.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-in-a-jar.json
new file mode 100644
index 000000000..d73e8e9a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-brownies-in-a-jar.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "To a one liter jar, add flour, baking powder, and salt; stir together, and pack down. Then add and pack down remaining ingredients in this order: coconut, pecans, brown sugar.",
+        "Attach a label with the following instructions:  Butterscotch Brownies in a Jar  1.  Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.  2.  Empty jar of brownie mix into a large mixing bowl; stir to break up lumps. Add 3/4 cup softened butter, 2 beaten eggs, and 2 teaspoons of vanilla extract; mix until well blended. Spread batter evenly in the prepared pan.  3.  Bake for 25 minutes. Allow to cool in the pan some before cutting into squares."
+    ],
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 1/2 tablespoons baking powder",
+        "1/4 teaspoon salt",
+        "1/2 cup flaked coconut",
+        "3/4 cup chopped pecans",
+        "2 cups packed brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Brownies in a Jar",
+    "url": "http://allrecipes.com/recipe/11542/butterscotch-brownies-in-a-jar/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-budino-with-whipped-creme-fraiche-239847.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-budino-with-whipped-creme-fraiche-239847.json
new file mode 100644
index 000000000..9111e6cc5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-budino-with-whipped-creme-fraiche-239847.json
@@ -0,0 +1,51 @@
+{
+    "directions": [
+        "Mix cream and milk in large bowl. Whisk egg, egg yolks, and cornstarch in medium bowl. Stir sugar, 1/2 cup water, and salt in heavy large pot over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns thick, syrupy, and dark amber, occasionally swirling pot and brushing down sides with wet pastry brush, about 7 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Bring mixture to boil, watching closely to prevent mixture from bubbling over, then reduce heat to medium. Gradually whisk half of hot caramel mixture into egg mixture. Return mixture to pot, whisking to blend. Whisk over medium heat until custard boils and is very thick, about 2 minutes. Remove from heat. Add butter and rum; stir until melted and smooth. Strain.",
+        "Divide custard among ten 6-ounce glasses or cups. Chill uncovered until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.",
+        "Place 1/2 cup cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Add butter and set aside. Stir sugar, corn syrup, and 2 tablespoons water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns medium amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 6 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Set pan in large bowl of ice water to cool. Discard vanilla bean. DO AHEAD: Caramel sauce can be made 1 day ahead. Cover and chill.",
+        "Using electric mixer, beat remaining 1/4 cup cream in medium bowl until peaks form. Add crme frache and beat until soft peaks form. Place 1 budino on each of 10 plates. Reheat caramel sauce just until warm. Spoon 1 tablespoon caramel sauce over each budino. Spoon dollop of whipped cr\u00e8me fra\u00eeche over and sprinkle with fleur de sel.",
+        "*A type of sea salt; available at some supermarkets and at specialty foods stores."
+    ],
+    "ingredients": [
+        "3 cups heavy whipping cream",
+        "1 1/2 cups whole milk",
+        "1 large egg",
+        "3 large egg yolks",
+        "1/4 cup cornstarch",
+        "1 cup plus 2 tablespoons (packed) dark brown sugar",
+        "1/2 cup water",
+        "1 1/2 teaspoons coarse kosher salt",
+        "5 tablespoons unsalted butter",
+        "1 1/2 tablespoons dark rum",
+        "3/4 cup heavy whipping cream, divided",
+        "1 1-inch piece vanilla bean, halved lengthwise",
+        "2 tablespoons (1/4 stick) unsalted butter",
+        "1/2 cup sugar",
+        "2 tablespoons light corn syrup",
+        "2 tablespoons water",
+        "3/4 cup cr\u00e8me fra\u00eeche or sour cream",
+        "Fleur de sel*"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Milk/Cream",
+        "Rum",
+        "Egg",
+        "Dessert",
+        "Vanilla",
+        "Winter",
+        "Chill",
+        "Sour Cream",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butterscotch Budino with Whipped Cr\u00e8me Fra\u00eeche",
+    "url": "http://www.epicurious.com/recipes/food/views/butterscotch-budino-with-whipped-creme-fraiche-239847"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-buns.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-buns.json
new file mode 100644
index 000000000..42f2fb4f9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-buns.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Cream 1/3 cup butter or margarine and brown sugar together in a small bowl.",
+        "In large bowl, whisk together flour, white sugar, baking powder, and salt.  Cut in 1/4 cup butter or margarine until crumbly.  Make a well in center, and pour in milk.  Stir to make a soft dough.",
+        "Knead dough 8 to 10 times.  Pat or roll out on a lightly floured surface to a 9 or 10 inch square.  Spread with brown sugar mixture.  Sprinkle with nuts.  Roll up as for jelly roll, and pinch edge to seal.  Cut into 12 slices.  Place into a greased 8 inch square pan.",
+        "Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes.  Invert over tray while hot, and serve."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=5312&h=2781&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F4361932.jpg",
+    "ingredients": [
+        "\u2153 cup margarine",
+        "\u00be cup packed brown sugar",
+        "\u2153 cup chopped walnuts",
+        "2 cups all-purpose flour",
+        "2 tablespoons white sugar",
+        "4 teaspoons baking powder",
+        "1 teaspoon salt",
+        "\u00bc cup butter, chilled",
+        "1 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Buns",
+    "url": "http://allrecipes.com/recipe/6908/butterscotch-buns/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-cake-i.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cake-i.json
new file mode 100644
index 000000000..ed3e81c65
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cake-i.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan.",
+        "Combine the cake mix, eggs, and butterscotch pudding. Spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds.",
+        "Bake at 350 degrees F (175 degrees C) for 20 minutes. Enjoy!"
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package yellow cake mix",
+        "2 eggs",
+        "1 1/2 cups butterscotch pudding",
+        "1 cup butterscotch chips",
+        "3 tablespoons white sugar",
+        "1/2 cup blanched slivered almonds"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Cake I",
+    "url": "http://allrecipes.com/recipe/7768/butterscotch-cake-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-cake-ii.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cake-ii.json
new file mode 100644
index 000000000..3099a4210
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cake-ii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.",
+        "Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.",
+        "Sprinkle with confectioners sugar before serving."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package white cake mix",
+        "1 (3.4 ounce) package instant butterscotch pudding mix",
+        "1 cup milk",
+        "1/2 cup vegetable oil",
+        "4 egg whites",
+        "1/4 cup confectioners' sugar for dusting"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Cake II",
+    "url": "http://allrecipes.com/recipe/8335/butterscotch-cake-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-candy.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-candy.json
new file mode 100644
index 000000000..079ac2aab
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-candy.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Generously butter a 10x15 inch baking pan (with sides).",
+        "In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt.  Cover and bring to a boil.  Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads.  Pour in vanilla, but do not stir.  Remove from heat and pour into prepared pan.  Let cool slightly before cutting into squares and allowing candy to cool completely."
+    ],
+    "ingredients": [
+        "1/2 cup brown sugar",
+        "1/4 cup butter",
+        "1/2 cup white sugar",
+        "1/2 cup water",
+        "2 teaspoons vinegar",
+        "1 pinch salt",
+        "1/2 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Candy",
+    "url": "http://allrecipes.com/recipe/24336/butterscotch-candy/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-caramel-dip.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-caramel-dip.json
new file mode 100644
index 000000000..74de554b5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-caramel-dip.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "In medium saucepan, heat ingredients over medium heat.",
+        "Cook until mixture thickens, about 10 minutes.",
+        "Transfer to a small bowl and let cool 15 minutes before using. Use as dip for fruit, pretzels, or small pieces of angel food cake."
+    ],
+    "ingredients": [
+        "1/2 cup Mott's\u00ae Natural Applesauce",
+        "1 cup light brown sugar",
+        "1/4 cup heavy cream",
+        "1 tablespoon unsalted butter",
+        "1/4 teaspoon kosher salt",
+        "1/2 teaspoon vanilla"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Caramel Dip",
+    "url": "http://allrecipes.com/recipe/241043/butterscotch-caramel-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-cheesecake-bars.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cheesecake-bars.json
new file mode 100644
index 000000000..e40c6e275
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cheesecake-bars.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.",
+        "Heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. Remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. Measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust.",
+        "Beat cream cheese in a bowl using an electric mixer until light and fluffy. Add sweetened condensed milk, egg, and vanilla extract; mix well. Pour cream cheese mixture over crust. Sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer.",
+        "Bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "cooking spray",
+        "1 (11 ounce) package butterscotch chips",
+        "\u00bd cup butter",
+        "2 cups graham cracker crumbs",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 (14 ounce) can sweetened condensed milk (such as Eagle Brand\u00ae)",
+        "1  egg",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Cheesecake Bars",
+    "url": "http://allrecipes.com/recipe/239486/butterscotch-cheesecake-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-chewies.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-chewies.json
new file mode 100644
index 000000000..e89772923
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-chewies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In large bowl, cream butter and brown sugar until fluffy.  Add eggs and vanilla; beat until smooth.",
+        "In medium bowl, combine flour and baking soda.  Add dry ingredients to creamed mixture; stir until a soft dough forms.  Stir in butterscotch chips and pecans.",
+        "Drop tablespoonfuls of dough 2 inches apart onto a greased baking sheet.  Bake 7-9 minutes or until bottoms are lightly browned.  Transfer cookies to wire racks to cool.  Store in single layers between waxed paper in an airtight container."
+    ],
+    "ingredients": [
+        "2/3 cup butter, softened",
+        "1 1/2 cups packed brown sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "1 1/2 cups all-purpose flour",
+        "1/4 teaspoon baking soda",
+        "2 cups butterscotch chips",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Chewies",
+    "url": "http://allrecipes.com/recipe/10990/butterscotch-chewies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-chocolate-cake.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-chocolate-cake.json
new file mode 100644
index 000000000..cb4afc00d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-chocolate-cake.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Prepare and bake cake according to package directions, using a 9x13 inch pan.  Cool on a wire rack for 30 minutes.  Using the end of a wooden spoon handle, poke 12 holes in warm cake.",
+        "Pour butterscotch topping over cake. Allow to cool completely.  Spread with whipped topping, sprinkle with candy bars.  Refrigerate for at least 2 hours before serving."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package chocolate cake mix",
+        "1 (16 ounce) jar butterscotch topping",
+        "1 (8 ounce) container frozen whipped topping, thawed",
+        "3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Chocolate Cake",
+    "url": "http://allrecipes.com/recipe/17890/butterscotch-chocolate-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-cookie-bars.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cookie-bars.json
new file mode 100644
index 000000000..33d553faa
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cookie-bars.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Place butterscotch chips and butter into a glass bowl. Heat in the microwave for about 3 minutes, stirring at 30 second intervals until smooth. Set aside to cool until firm.",
+        "Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.",
+        "In a large bowl, beat the butterscotch chip mixture with eggs and vanilla until well blended. Combine the flour, baking powder, and salt; stir into the batter until evenly mixed. Mix in the brown sugar, chocolate chips, walnuts, and raisins. Spread the batter evenly in the prepared pan.",
+        "Bake for 25 minutes in the preheated oven, just until the bars begin to pull away from the sides of the pan. Cut into squares while warm."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=250&h=131&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F62171.jpg",
+    "ingredients": [
+        "1 cup butterscotch chips",
+        "\u00bc cup butter",
+        "2  eggs",
+        "\u00bd teaspoon vanilla extract",
+        "\u00be cup all-purpose flour",
+        "1 teaspoon baking powder",
+        "\u00be teaspoon salt",
+        "1 cup brown sugar",
+        "1 cup semi-sweet chocolate chips",
+        "\u00bd cup chopped walnuts",
+        "\u00bd cup raisins (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Cookie Bars",
+    "url": "http://allrecipes.com/recipe/72651/butterscotch-cookie-bars/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-cream-cheese-brownies.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cream-cheese-brownies.json
new file mode 100644
index 000000000..c039cdf90
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cream-cheese-brownies.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking dish.",
+        "Beat cream cheese, 1/3 cup sugar, and 1 egg together in a bowl using an electric mixer until smooth.",
+        "Mix water, cocoa powder, and butter together in a saucepan; heat over medium-low heat until melted, about 5 minutes.",
+        "Combine flour, remaining 2 cups sugar, 2 eggs, sour cream, baking soda, vanilla extract, and salt in a large bowl. Beat chocolate mixture into flour mixture until batter is smooth; spread into the prepared baking dish. Spoon cream mixture over batter and run a knife through the cream cheese mixture to spread into a marbled pattern. Sprinkle butterscotch chips over top.",
+        "Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes."
+    ],
+    "ingredients": [
+        "8 ounces cream cheese, softened",
+        "2 1/3 cups white sugar, divided",
+        "3 eggs, divided",
+        "3/4 cup water",
+        "2/3 cup cocoa powder",
+        "1/2 cup butter",
+        "2 cups all-purpose flour",
+        "1/2 cup sour cream",
+        "1 teaspoon baking soda",
+        "1 teaspoon vanilla extract",
+        "1/2 teaspoon salt",
+        "1 (11 ounce) package butterscotch chips (Nestle\u00ae Toll House\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Cream Cheese Brownies",
+    "url": "http://allrecipes.com/recipe/240540/butterscotch-cream-cheese-brownies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-cream-pie.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cream-pie.json
new file mode 100644
index 000000000..ba5ae767b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-cream-pie.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 375  degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).",
+        "In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.",
+        "Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.",
+        "In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.",
+        "Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots."
+    ],
+    "ingredients": [
+        "2 cups milk",
+        "1/3 cup all-purpose flour",
+        "1 cup brown sugar",
+        "1/4 teaspoon salt",
+        "3 egg yolks",
+        "3 tablespoons butter, melted",
+        "1/2 teaspoon vanilla extract",
+        "6 egg whites",
+        "1/4 teaspoon cream of tartar",
+        "2 tablespoons confectioners' sugar",
+        "1 (9 inch) unbaked pie crust"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Cream Pie",
+    "url": "http://allrecipes.com/recipe/23195/butterscotch-cream-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-crunch.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-crunch.json
new file mode 100644
index 000000000..fb9ce5fa0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-crunch.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "In a saucepan, melt the butterscotch chips over low heat, stirring frequently. When they are completely melted, remove from the heat and stir in the noodles until they are evenly coated. Drop by spoonfuls onto waxed paper. Allow cookies to set up for 20 to 25 minutes, then peel them from the waxed paper and enjoy!"
+    ],
+    "ingredients": [
+        "2 cups butterscotch chips",
+        "1 (5 ounce) can chow mein noodles"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Crunch",
+    "url": "http://allrecipes.com/recipe/16572/butterscotch-crunch/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-deluxe-pie.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-deluxe-pie.json
new file mode 100644
index 000000000..1a76eae3e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-deluxe-pie.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Heat oats on a baking sheet in preheated oven for 12 minutes. Set aside to cool.",
+        "To Make Crust: In a medium bowl combine oats and 1/4 cup brown sugar together; mix in 1/3 cup butter. Press firmly onto bottom and sides of a 8 inch pie pan. Chill for 1 hour.",
+        "To Make Filling: Combine 3/4 cup brown sugar, flour, salt and milk in a medium saucepan. Cook over medium heat until thick, stirring constantly. Remove from heat and stir in 3 tablespoons butter and vanilla. Transfer mixture to a medium bowl; cover with foil and refrigerate for 1 hour or until cold.",
+        "Once cold, fold in 1/2 cup of the whipped cream. Pour mixture into pie shell; chill until set. When ready to serve, top with dollops of 1/4 cup of whipped cream and arrange 6 pecan halves decoratively on top of pie."
+    ],
+    "ingredients": [
+        "1 cup quick cooking oats",
+        "1/4 cup firmly packed brown sugar",
+        "1/3 cup butter, melted",
+        "3/4 cup firmly packed brown sugar",
+        "1/3 cup sifted all-purpose flour",
+        "1/4 teaspoon salt",
+        "1 1/2 cups milk",
+        "3 tablespoons butter",
+        "1 1/2 teaspoons vanilla extract",
+        "3/4 cup whipping cream, whipped",
+        "6 pecan halves"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Deluxe Pie",
+    "url": "http://allrecipes.com/recipe/18368/butterscotch-deluxe-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-drops.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-drops.json
new file mode 100644
index 000000000..9e162f131
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-drops.json
@@ -0,0 +1,15 @@
+{
+    "directions": [
+        "In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together.  Remove from stove and stir in cornflakes.  Drop by spoonfuls onto cookie sheets.  Chill to harden."
+    ],
+    "ingredients": [
+        "1 (11 ounce) package butterscotch chips",
+        "1 cup creamy peanut butter",
+        "4 cups cornflakes cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Drops",
+    "url": "http://allrecipes.com/recipe/22780/butterscotch-drops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-filling.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-filling.json
new file mode 100644
index 000000000..af0ed876c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-filling.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Mix together the brown sugar, corn starch, salt, and water in a small saucepan.  Bring mixture to a boil, and stir constantly for 1 minute.  Remove from heat, and add the butter or margarine.",
+        "Allow the mixture to cool slightly, and spread between layers."
+    ],
+    "ingredients": [
+        "1/2 cup packed brown sugar",
+        "1/4 cup cornstarch",
+        "1/4 teaspoon salt",
+        "1/2 cup water",
+        "1 tablespoon butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Filling",
+    "url": "http://allrecipes.com/recipe/7390/butterscotch-filling/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-fruit-salad.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-fruit-salad.json
new file mode 100644
index 000000000..f3bd168ac
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-fruit-salad.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Toss the diced apples with the packet of pudding mix and peanuts until well combined. Stir in the pineapple and whipped topping. Cover and refrigerate overnight."
+    ],
+    "ingredients": [
+        "4 large apples, diced",
+        "1 (3.4 ounce) package butterscotch instant pudding mix",
+        "1 cup dry roasted peanuts",
+        "1 (15.25 ounce) can crushed pineapple, in juice",
+        "1 (16 ounce) package frozen non-dairy whipped topping, thawed"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Fruit Salad",
+    "url": "http://allrecipes.com/recipe/133222/butterscotch-fruit-salad/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-fudge.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-fudge.json
new file mode 100644
index 000000000..f7632ff1b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-fudge.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips.  Stir constantly until melted and smooth.  Remove from heat and stir in butter and rum flavorings.  Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes.  Cut and serve."
+    ],
+    "ingredients": [
+        "1 (14 ounce) can sweetened condensed milk",
+        "1 (11 ounce) package butterscotch chips",
+        "1/2 (11 ounce) package white chocolate chips",
+        "1 teaspoon butter flavored extract",
+        "1 teaspoon rum flavored extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Fudge",
+    "url": "http://allrecipes.com/recipe/21054/butterscotch-fudge/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-icebox-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-icebox-cookies.json
new file mode 100644
index 000000000..adfb29f5a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-icebox-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.",
+        "Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.",
+        "Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).",
+        "When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp."
+    ],
+    "ingredients": [
+        "1 cup butter",
+        "2 cups packed dark brown sugar",
+        "2 eggs",
+        "3 1/2 cups all-purpose flour",
+        "1/2 teaspoon salt",
+        "1 teaspoon baking soda",
+        "1 teaspoon vanilla extract",
+        "1 cup chopped pecans"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Icebox Cookies",
+    "url": "http://allrecipes.com/recipe/10179/butterscotch-icebox-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-lace-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-lace-cookies.json
new file mode 100644
index 000000000..c33aa2703
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-lace-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Place rolled oats and brown sugar in a bowl. Pour melted butter over oats and stir to combine. Let mixture stand at room temperature overnight so oats absorb butter.",
+        "Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet very well, or line it with greased parchment paper.",
+        "Mix salt, molasses, flour, egg, and vanilla into oat mixture. Drop level teaspoonfuls of dough 2 inches apart on prepared baking sheet. Bake only 12 cookies per pan.",
+        "Bake in preheated oven until edges are brown, 5 to 7 minutes. Allow to remain on sheet a few minutes, until firm, then immediately remove with spatula to cooling rack."
+    ],
+    "ingredients": [
+        "2 1/4 cups rolled oats",
+        "1 cup butter, melted",
+        "1 1/2 cups packed brown sugar",
+        "1/2 teaspoon salt",
+        "1 tablespoon molasses (optional)",
+        "3 tablespoons all-purpose flour",
+        "1 egg, lightly beaten",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Lace Cookies",
+    "url": "http://allrecipes.com/recipe/10546/butterscotch-lace-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-love-cake.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-love-cake.json
new file mode 100644
index 000000000..ef6b563e5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-love-cake.json
@@ -0,0 +1,37 @@
+{
+    "directions": [
+        "Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.",
+        "For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla",
+        "For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.",
+        "For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.",
+        "Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.",
+        "For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve."
+    ],
+    "ingredients": [
+        "2 tablespoons unsalted butter",
+        "1/2 cup light brown sugar",
+        "1/2 cup heavy cream",
+        "1 teaspoon vanilla extract",
+        "Nonstick cooking spray",
+        "1 box yellow cake mix",
+        "3 1/2 cups ricotta cheese",
+        "1/2 cup mascarpone",
+        "3 large eggs",
+        "3/4 cup sugar",
+        "1/8 teaspoon kosher salt",
+        "1 1/4 cups mascarpone (10 ounces)",
+        "One 3.9-ounce package butterscotch pudding mix",
+        "1 tablespoon sugar",
+        "1 cup whole milk"
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Cake",
+        "Cheese",
+        "Ricotta",
+        "Dessert"
+    ],
+    "title": "Butterscotch Love Cake",
+    "url": "http://www.foodnetwork.com/recipes/valerie-bertinelli/butterscotch-love-cake"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-monkey-bread.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-monkey-bread.json
new file mode 100644
index 000000000..797bf5f35
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-monkey-bread.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Arrange dinner rolls in a tube pan. Scatter margarine pieces evenly over rolls.",
+        "Mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. Place a towel over tube pan and all dough to rise overnight.",
+        "Preheat oven to 350 degrees F (175 degrees C). Pour milk over risen dough, allowing milk to seep through any gaps.",
+        "Bake in preheated oven until golden brown, 20 to 23 minutes. Allow bread to rest for 5 minutes. Invert pan onto a baking sheet or large plate to serve."
+    ],
+    "ingredients": [
+        "22 frozen dinner rolls",
+        "1/2 cup margarine, cut into pieces",
+        "1 (3.5 ounce) package cook and serve butterscotch pudding mix",
+        "1/2 cup light brown sugar",
+        "1 teaspoon ground cinnamon, or to taste",
+        "3/4 cup milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Monkey Bread",
+    "url": "http://allrecipes.com/recipe/222969/butterscotch-monkey-bread/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-oat-bars.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oat-bars.json
new file mode 100644
index 000000000..0df996c5b
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oat-bars.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "Combine flour, baking soda, and cinnamon in small bowl.",
+        "Beat butter or margarine, sugar, brown sugar, eggs and vanilla in large bowl.",
+        "Gradually beat in flour mixture.",
+        "Stir in oats and butterscotch chips.   Spread dough into greased 15 x 10 inch pan.  Bake for 18-20 minutes or until very lightly browned."
+    ],
+    "ingredients": [
+        "1 1/4 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 teaspoon ground cinnamon",
+        "1 cup butter, softened",
+        "3/4 cup white sugar",
+        "3/4 cup packed brown sugar",
+        "2 eggs",
+        "1 teaspoon vanilla extract",
+        "3 cups quick cooking oats",
+        "2 cups butterscotch chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Oat Bars",
+    "url": "http://allrecipes.com/recipe/10282/butterscotch-oat-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal-cookies-i.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal-cookies-i.json
new file mode 100644
index 000000000..07e56d525
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal-cookies-i.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C).",
+        "In a large bowl, cream together shortening, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Combine flour and baking soda, and mix into the batter. Mix in oats and chocolate and butterscotch chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.",
+        "Bake for 9 to 12 minutes in the preheated oven, or until the edges are toasted. Cool on wire racks."
+    ],
+    "ingredients": [
+        "3/4 cup butter flavored shortening",
+        "1/2 cup white sugar",
+        "1 cup packed brown sugar",
+        "1 egg",
+        "1 teaspoon vanilla extract",
+        "1 cup all-purpose flour",
+        "1 teaspoon baking soda",
+        "3 cups rolled oats",
+        "1 cup semisweet chocolate chips",
+        "1 cup butterscotch chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Oatmeal Cookies I",
+    "url": "http://allrecipes.com/recipe/9935/butterscotch-oatmeal-cookies-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal-cookies-ii.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal-cookies-ii.json
new file mode 100644
index 000000000..6f7308ff0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal-cookies-ii.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "In a small saucepan, melt butterscotch chips and butter over low heat, stirring occasionally. Remove from heat. In a medium bowl, stir together the boiling water and baking soda. Stir in the melted mixture, then stir in the flour, quick oats, sugar and salt. Mix until everything is well blended.",
+        "Drop dough by teaspoonfuls onto unprepared cookie sheets. Bake for 10 minutes in the preheated oven. Cookies will be very crisp. Remove to cool on wire racks."
+    ],
+    "ingredients": [
+        "1 cup butterscotch chips",
+        "3/4 cup unsalted butter",
+        "2 tablespoons boiling water",
+        "1 teaspoon baking soda",
+        "2 cups quick cooking oats",
+        "1 cup all-purpose flour",
+        "3/4 cup white sugar",
+        "1 pinch salt"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Oatmeal Cookies II",
+    "url": "http://allrecipes.com/recipe/15308/butterscotch-oatmeal-cookies-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal-cookies.json
new file mode 100644
index 000000000..13c87d34c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C).",
+        "Mix flour, salt, and baking soda in a bowl.",
+        "Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.",
+        "Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely."
+    ],
+    "ingredients": [
+        "1 1/4 cups whole-wheat flour",
+        "1 teaspoon salt",
+        "1/2 teaspoon baking soda",
+        "3/4 cup butter, softened",
+        "1 cup packed light brown sugar",
+        "3/4 cup ground flax seed",
+        "1/2 cup white sugar",
+        "2 eggs",
+        "2 teaspoons vanilla extract",
+        "3 cups oats",
+        "2 (6 ounce) packages butterscotch chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Oatmeal Cookies",
+    "url": "http://allrecipes.com/recipe/223143/butterscotch-oatmeal-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal.json
new file mode 100644
index 000000000..ede2c9357
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-oatmeal.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately."
+    ],
+    "ingredients": [
+        "1 egg, beaten",
+        "1 3/4 cups milk",
+        "1/2 cup packed brown sugar",
+        "1 cup rolled oats",
+        "2 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Oatmeal",
+    "url": "http://allrecipes.com/recipe/83853/butterscotch-oatmeal/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pie-i.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pie-i.json
new file mode 100644
index 000000000..7c58b2391
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pie-i.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a double boiler, whisk together the brown sugar, flour, and cornstarch.  Add just enough milk to make a paste.  Mix in beaten egg yolks, and then add the remainder of the milk.  Cook slowly, stirring constantly; when thick, remove from heat.  Add butter or margarine and 1 teaspoon vanilla.  Pour the filling into the baked pie shell.",
+        "In medium mixing bowl, beat egg whites until stiff.  Beat in cream of tarter,  white sugar, and 1 teaspoon vanilla.  Spread meringue over pie filling.",
+        "Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown."
+    ],
+    "ingredients": [
+        "1 1/2 cups packed brown sugar",
+        "4 tablespoons cornstarch",
+        "3 tablespoons all-purpose flour",
+        "2 cups milk",
+        "3 egg yolks",
+        "2 tablespoons butter",
+        "1 teaspoon vanilla extract",
+        "1 (9 inch) pie shell, baked",
+        "3 egg whites",
+        "1/2 teaspoon cream of tartar",
+        "1/2 cup white sugar",
+        "1 teaspoon vanilla extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Pie I",
+    "url": "http://allrecipes.com/recipe/12157/butterscotch-pie-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pie-ii.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pie-ii.json
new file mode 100644
index 000000000..56406ae62
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pie-ii.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "To Make Butterscotch Filling: In a heavy saucepan, combine 1/2 cup sugar, butter or margarine, and cream. Place over medium heat and stir constantly until mixture is browned. Remove from heat.",
+        "In a medium bowl, combine 1/2 cup sugar with flour. Mix well. In a separate bowl, whisk egg yolks together with milk, then pour into flour mixture. Stir until all ingredients are thoroughly combined.",
+        "Stir egg yolk mixture into browned cream mixture and return to heat. Cook until thick, stirring constantly. Pour mixture into baked pie shell.",
+        "To Make Meringue: In a large glass or metal mixing bowl, whip egg whites until foamy. Add sugar gradually, continuing to whip until whites form stiff peaks. Spread meringue on top of pie.",
+        "Bake in preheated oven for 12 minutes, until meringue is lightly browned."
+    ],
+    "ingredients": [
+        "1 (9 inch) pie crust, baked",
+        "1/2 cup white sugar",
+        "1/4 cup butter",
+        "6 tablespoons heavy whipping cream",
+        "1/2 cup white sugar",
+        "3 tablespoons all-purpose flour",
+        "3 eggs, separated",
+        "2 cups milk",
+        "1/4 cup white sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Pie II",
+    "url": "http://allrecipes.com/recipe/15831/butterscotch-pie-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pie-iii.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pie-iii.json
new file mode 100644
index 000000000..88b8936e8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pie-iii.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.",
+        "To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours."
+    ],
+    "ingredients": [
+        "1 (3.4 ounce) package instant butterscotch pudding mix",
+        "1 (1.3 ounce) envelope whipped topping mix",
+        "2 tablespoons white sugar",
+        "1/4 teaspoon pumpkin pie spice",
+        "1 3/4 cups milk",
+        "1 1/4 cups gingersnap cookie crumbs",
+        "1/4 cup white sugar",
+        "1/4 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Pie III",
+    "url": "http://allrecipes.com/recipe/18369/butterscotch-pie-iii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-potato-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-potato-chip-cookies.json
new file mode 100644
index 000000000..fb5ee7e8a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-potato-chip-cookies.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (180 degrees C).",
+        "Cream together sugars and butter or margarine.  Beat in eggs, add flour and baking soda, mix well.",
+        "Fold in butterscotch chips and potato chips.",
+        "Drop by tsp. on cookie sheet and bake for 8 to 10 minutes."
+    ],
+    "ingredients": [
+        "1 cup packed brown sugar",
+        "1 cup white sugar",
+        "1 cup butter",
+        "2 eggs",
+        "2 1/2 cups all-purpose flour",
+        "1 teaspoon baking soda",
+        "1 1/3 cups butterscotch chips",
+        "2 cups crushed potato chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Potato Chip Cookies",
+    "url": "http://allrecipes.com/recipe/10058/butterscotch-potato-chip-cookies/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pound-cake.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pound-cake.json
new file mode 100644
index 000000000..64981825e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pound-cake.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt (R)).",
+        "Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.",
+        "Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.",
+        "Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.",
+        "Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.",
+        "Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing."
+    ],
+    "ingredients": [
+        "1 1/2 cups pecans, chopped",
+        "1 (6 ounce) package butterscotch chips",
+        "3 cups all-purpose flour, divided",
+        "3 cups white sugar",
+        "1 (8 ounce) package cream cheese, softened",
+        "1 cup butter",
+        "1/4 cup shortening (such as Crisco\u00ae)",
+        "1 teaspoon vanilla extract",
+        "6 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Pound Cake",
+    "url": "http://allrecipes.com/recipe/245283/butterscotch-pound-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-107528.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-107528.json
new file mode 100644
index 000000000..8dd589fbd
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-107528.json
@@ -0,0 +1,44 @@
+{
+    "directions": [
+        "Stir 3/4 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.",
+        "Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.",
+        "Whisk egg yolks in large bowl to blend. Gradually whisk 1 cup warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, and vanilla.",
+        "Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day. Top puddings with banana slices, whipped cream, and toffee bits."
+    ],
+    "ingredients": [
+        "3/4 cup sugar",
+        "1/4 cup water",
+        "1/4 cup whipping cream",
+        "1/2 cup (packed) golden brown sugar",
+        "1/3 cup cornstarch",
+        "1 teaspoon salt",
+        "3 cups whole milk",
+        "4 large egg yolks",
+        "1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature",
+        "2 tablespoons Scotch",
+        "1 teaspoon vanilla extract",
+        "4 bananas, sliced",
+        "Whipped cream",
+        "1/2 cup English toffee bits"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Scotch",
+        "Dairy",
+        "Fruit",
+        "Dessert",
+        "Banana",
+        "Winter",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Wheat/Gluten-Free",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butterscotch Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/butterscotch-pudding-107528"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-i.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-i.json
new file mode 100644
index 000000000..4f8303324
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-i.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "In a 1 quart saucepan, stir together sugar, cornstarch and salt.  Place over medium-low heat and stir in eggs and milk.  Cook, stirring, until mixture thickens enough to coat the back of a metal spoon.  Stir in vanilla and butter.  Let cool briefly and serve warm, or chill in refrigerator until serving."
+    ],
+    "ingredients": [
+        "1 cup dark brown sugar",
+        "3/8 cup cornstarch",
+        "1/2 teaspoon salt",
+        "2 eggs, beaten",
+        "2 cups milk",
+        "1 teaspoon vanilla extract",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Pudding I",
+    "url": "http://allrecipes.com/recipe/21390/butterscotch-pudding-i/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-ii.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-ii.json
new file mode 100644
index 000000000..fd67e58ff
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-ii.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "In a medium saucepan over medium heat, stir together brown sugar and flour.  Stir in milk.  Bring to a boil and boil for 1 minute.  Remove from heat and stir in egg yolks and butter until smooth.  Pour into serving dishes and chill 3 hours or overnight in the refrigerator."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "1/4 cup all-purpose flour",
+        "1 3/4 cups whole milk",
+        "2 egg yolks, beaten",
+        "1/4 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Pudding II",
+    "url": "http://allrecipes.com/recipe/21400/butterscotch-pudding-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-pancakes.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-pancakes.json
new file mode 100644
index 000000000..085be0aca
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding-pancakes.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Mix pancake mix and pudding mix together in a bowl; add milk and eggs and stir until batter is smooth.",
+        "Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter."
+    ],
+    "ingredients": [
+        "2 cups pancake mix (such as Bisquick\u00ae)",
+        "1/3 cup instant butterscotch pudding mix",
+        "1 cup milk",
+        "2 eggs"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Pudding Pancakes",
+    "url": "http://allrecipes.com/recipe/255796/butterscotch-pudding-pancakes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding.json
new file mode 100644
index 000000000..5b1ae1e93
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pudding.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.",
+        "For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the butter and stir until everything is beautifully combined.",
+        "Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with chopped toffee candy bar."
+    ],
+    "ingredients": [
+        "24 chocolate sandwich cookies",
+        "4 tablespoons salted butter, melted",
+        "1 1/2 cups brown sugar",
+        "1/4 cup cornstarch",
+        "1/4 teaspoon salt",
+        "3 cups whole milk",
+        "4 large egg yolks",
+        "2 tablespoons salted butter",
+        "4 tablespoons chopped toffee candy bar, for topping."
+    ],
+    "language": "en-US",
+    "source": "www.foodnetwork.com",
+    "tags": [
+        "Pudding Recipes",
+        "Dessert"
+    ],
+    "title": "Butterscotch Pudding",
+    "url": "http://www.foodnetwork.com/recipes/ree-drummond/butterscotch-pudding"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-pumpkin-pudding-cake.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pumpkin-pudding-cake.json
new file mode 100644
index 000000000..5c60209be
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-pumpkin-pudding-cake.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Preheat oven to 250 degrees F (120 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt(R)) with cooking spray.",
+        "Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.",
+        "Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan."
+    ],
+    "ingredients": [
+        "cooking spray",
+        "1 (18.25 ounce) package white cake mix",
+        "1 cup canned pure pumpkin",
+        "1 (3.4 ounce) package instant butterscotch pudding mix",
+        "4 eggs, beaten",
+        "1/4 cup water",
+        "1/4 cup canola oil",
+        "2 teaspoons pumpkin pie spice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Pumpkin Pudding Cake",
+    "url": "http://allrecipes.com/recipe/228646/butterscotch-pumpkin-pudding-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-raisin-bread-pudding.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-raisin-bread-pudding.json
new file mode 100644
index 000000000..f78841844
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-raisin-bread-pudding.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).  Grease an 8x8 inch baking dish.",
+        "In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk.  Place half of bread cubes in bottom of baking dish.  Cover with raisins.  Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that.  Press bread down to soak up butterscotch mixture.  Let stand 20 minutes.",
+        "Bake in preheated oven 20 minutes, until heated through and set.  Let cool 5 minutes before serving."
+    ],
+    "ingredients": [
+        "1 cup butterscotch topping",
+        "2 eggs",
+        "1 cup nonfat evaporated milk",
+        "2 cups French bread cubes",
+        "1/3 cup golden raisins"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Raisin Bread Pudding",
+    "url": "http://allrecipes.com/recipe/21180/butterscotch-raisin-bread-pudding/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-rice-krispies-bars.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-rice-krispies-bars.json
new file mode 100644
index 000000000..076c4e2ad
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-rice-krispies-bars.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.",
+        "Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.",
+        "Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.",
+        "Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.",
+        "Refrigerate bars again until the chocolate is firmed, about 10 minutes."
+    ],
+    "ingredients": [
+        "1 tablespoon butter",
+        "6 cups crispy rice cereal (such as Rice Krispies\u00ae)",
+        "1 (11 ounce) package butterscotch chips",
+        "1 cup creamy peanut butter",
+        "1 (11 ounce) package semisweet chocolate chips"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Rice Krispies\u00ae Bars",
+    "url": "http://allrecipes.com/recipe/238980/butterscotch-rice-krispies-bars/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-rum-raisin-banana-splits-12729.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-rum-raisin-banana-splits-12729.json
new file mode 100644
index 000000000..fa79013ae
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-rum-raisin-banana-splits-12729.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "In a small bowl let the raisins soak in the water. In a dry small heavy skillet heat the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the skillet occasionally, until it is a golden caramel, and remove the skillet from the heat. Add the raisins with the water, the butter, and the salt, stir in the rum, and cook the mixture over moderately low heat, stirring, until the caramel dissolved. Divide the ice cream between 2 dishes, halve the banana lengthwise and crosswise, and arrange 2 banana pieces in each dish. Spoon the butterscotch sauce over the ice cream and banana."
+    ],
+    "ingredients": [
+        "2 tablespoons raisins",
+        "1/4 cup water",
+        "1/3 cup sugar",
+        "1/2 tablespoon unsalted butter",
+        "1/8 teaspoon salt",
+        "2 tablespoons rum",
+        "2 to 4 scoops of vanilla ice cream",
+        "1 banana"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Rum",
+        "Dessert",
+        "Kid-Friendly",
+        "Quick & Easy",
+        "Raisin",
+        "Banana",
+        "Gourmet"
+    ],
+    "title": "Butterscotch Rum Raisin Banana Splits",
+    "url": "http://www.epicurious.com/recipes/food/views/butterscotch-rum-raisin-banana-splits-12729"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-sauce-ii.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-sauce-ii.json
new file mode 100644
index 000000000..ec1a9d8c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-sauce-ii.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil."
+    ],
+    "ingredients": [
+        "1 cup packed brown sugar",
+        "1/4 cup milk",
+        "2 tablespoons light corn syrup",
+        "3 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Sauce II",
+    "url": "http://allrecipes.com/recipe/89216/butterscotch-sauce-ii/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-spice-cake.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-spice-cake.json
new file mode 100644
index 000000000..2e913f453
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-spice-cake.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.",
+        "In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil.  Beat with an electric mixer for 4 minutes.",
+        "Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving."
+    ],
+    "ingredients": [
+        "1 (18.25 ounce) package spice cake mix",
+        "1 (3.4 ounce) package instant butterscotch pudding mix",
+        "4 eggs",
+        "1 cup water",
+        "1/2 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Spice Cake",
+    "url": "http://allrecipes.com/recipe/8226/butterscotch-spice-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-squares.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-squares.json
new file mode 100644
index 000000000..28de5a946
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-squares.json
@@ -0,0 +1,19 @@
+{
+    "directions": [
+        "LIne a 9x13 inch pan with parchment or waxed paper.",
+        "In a microwave safe bowl, melt butterscotch chips in the microwave or over a double boiler, stirring every 30 seconds until smooth. Stir in the melted butter and peanut butter. Measure the marshmallows and rice cereal into a large bowl. Pour the butterscotch mixture over the marshmallows and cereal. Stir to coat evenly. Press onto the prepared pan.",
+        "Chill for 20 to 30 minutes, until set. Cut into bars. Store leftovers in the refrigerator."
+    ],
+    "ingredients": [
+        "2 cups butterscotch chips",
+        "1/2 cup butter, melted",
+        "1 cup peanut butter",
+        "4 1/2 cups miniature marshmallows",
+        "2 cups crispy rice cereal"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Butterscotch Squares",
+    "url": "http://allrecipes.com/recipe/23356/butterscotch-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/butterscotch-walnut-and-coffee-bread-pudding-14573.json b/serverless-fleets/data/input/inferencing/recipes/butterscotch-walnut-and-coffee-bread-pudding-14573.json
new file mode 100644
index 000000000..019303c1e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/butterscotch-walnut-and-coffee-bread-pudding-14573.json
@@ -0,0 +1,40 @@
+{
+    "directions": [
+        "Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250\u00b0F oven 1 hour.)",
+        "Butter a 10-inch pie plate (1 1/2 quarts).",
+        "Chop walnuts and toast golden. Cool walnuts. In a bowl toss together bread, half of walnuts, and butterscotch chips and transfer to pie plate. In a saucepan heat 1 cup milk until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved, and stir in remaining cup milk.",
+        "In bowl whisk together eggs, sugar, and salt and whisk in espresso mixture until combined well. Pour custard slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.",
+        "Preheat oven to 350\u00b0F.",
+        "Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven until bubbling and golden, about 40 minutes. Serve pudding warm or at room temperature."
+    ],
+    "ingredients": [
+        "3/4 pound brioche or challah",
+        "1 cup walnuts",
+        "1 cup butterscotch chips",
+        "2 cups milk",
+        "2 tablespoons instant espresso or coffee granules",
+        "3 large eggs",
+        "3/4 cup sugar",
+        "1/4 teaspoon salt",
+        "2 tablespoons unsalted butter"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dairy",
+        "Egg",
+        "Nut",
+        "Dessert",
+        "Bake",
+        "Winter",
+        "Gourmet",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Pescatarian",
+        "Peanut Free",
+        "Soy Free",
+        "Kosher"
+    ],
+    "title": "Butterscotch, Walnut and Coffee Bread Pudding",
+    "url": "http://www.epicurious.com/recipes/food/views/butterscotch-walnut-and-coffee-bread-pudding-14573"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttertart-squares.json b/serverless-fleets/data/input/inferencing/recipes/buttertart-squares.json
new file mode 100644
index 000000000..ff5f863dc
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttertart-squares.json
@@ -0,0 +1,27 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking pan.",
+        "In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan.",
+        "Bake for 15 minutes in preheated oven. Crust should not be fully cooked.",
+        "In a large bowl, mix together the eggs and remaining brown sugar. Combine the oats, salt, and baking powder; stir into the egg mixture along with the vanilla. Mix in raisins and coconut, if desired. Spread the mixture evenly over the partially baked crumb layer in pan.",
+        "Bake 20 minutes more. Cool, and cut into squares."
+    ],
+    "ingredients": [
+        "1 cup all-purpose flour",
+        "2 tablespoons brown sugar",
+        "1/2 cup butter",
+        "2 eggs, beaten",
+        "1 1/2 cups packed brown sugar",
+        "1/2 cup rolled oats",
+        "1/4 teaspoon salt",
+        "1/2 teaspoon baking powder",
+        "1 teaspoon vanilla extract",
+        "1/2 cup raisins (optional)",
+        "1/4 cup flaked coconut (optional)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttertart Squares",
+    "url": "http://allrecipes.com/recipe/9887/buttertart-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-alfredo-sauce.json b/serverless-fleets/data/input/inferencing/recipes/buttery-alfredo-sauce.json
new file mode 100644
index 000000000..0b713c022
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-alfredo-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/2547412.jpg",
+    "ingredients": [
+        "1 cup unsalted butter",
+        "1 1/2 tablespoons minced garlic",
+        "1 tablespoon all-purpose flour",
+        "4 cups heavy cream",
+        "1/4 cup whole milk",
+        "8 ounces freshly shredded Parmesan cheese",
+        "2 ounces shredded fontina cheese",
+        "1/2 teaspoon salt",
+        "1 teaspoon ground black pepper"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Alfredo Sauce",
+    "url": "http://allrecipes.com/recipe/219767/buttery-alfredo-sauce/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-and-savory-acorn-squash.json b/serverless-fleets/data/input/inferencing/recipes/buttery-and-savory-acorn-squash.json
new file mode 100644
index 000000000..032045f38
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-and-savory-acorn-squash.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap.",
+        "Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes."
+    ],
+    "ingredients": [
+        "2 small acorn squashes - peeled, seeded, and cut into 1-inch cubes",
+        "6 fresh sage leaves, shredded",
+        "1/2 cup butter, cut in small pieces",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery and Savory Acorn Squash",
+    "url": "http://allrecipes.com/recipe/239882/buttery-and-savory-acorn-squash/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-barley-risotto-with-parmesan-cheese-108541.json b/serverless-fleets/data/input/inferencing/recipes/buttery-barley-risotto-with-parmesan-cheese-108541.json
new file mode 100644
index 000000000..99e307315
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-barley-risotto-with-parmesan-cheese-108541.json
@@ -0,0 +1,38 @@
+{
+    "directions": [
+        "Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; saut\u00e9 until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.",
+        "Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and saut\u00e9 until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve."
+    ],
+    "ingredients": [
+        "6 1/2 cups low-salt chicken broth",
+        "6 tablespoons unsalted European-style butter",
+        "1 medium onion, finely chopped",
+        "2 medium garlic cloves, minced",
+        "2 cups pearl barley (about 13 ounces), rinsed, drained",
+        "1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced",
+        "1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)",
+        "1 tablespoon chopped fresh chives",
+        "1 tablespoon chopped fresh Italian parsley",
+        "1 tablespoon chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Mushroom",
+        "Appetizer",
+        "Side",
+        "Saut\u00e9",
+        "Parmesan",
+        "Basil",
+        "Barley",
+        "Fall",
+        "Chive",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free",
+        "No Sugar Added"
+    ],
+    "title": "Buttery Barley Risotto with Parmesan Cheese",
+    "url": "http://www.epicurious.com/recipes/food/views/buttery-barley-risotto-with-parmesan-cheese-108541"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-buttermilk-biscuits.json b/serverless-fleets/data/input/inferencing/recipes/buttery-buttermilk-biscuits.json
new file mode 100644
index 000000000..b1aba498e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-buttermilk-biscuits.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Sift flour, salt, baking powder, and baking soda together in a mixing bowl.",
+        "Slice the butter into 1/8-inch to 1/4-inch pieces. Put the butter pieces in the flour and mix with your hands, gently rubbing the flour and butter together between your fingers without directly touching the butter to avoid melting it. Mix until the butter pieces are dime-size and covered by the flour mixture.",
+        "Stir buttermilk into the flour mixture; mix just until ingredients are combined and form into a ball.",
+        "Line a baking sheet with parchment paper.",
+        "Dust work surface and top of dough with flour. Roll out dough into a 3/4-inch-thick rectangle. Fold into thirds (like a letter) using a bench scraper, if needed. Turn dough a half turn, and roll back into a 3/4 inch thick rectangle. Repeat twice more, folding and rolling dough a total of three times.",
+        "Fold the dough into thirds once more and transfer the dough to the prepared pan. Cover with plastic wrap and refrigerate 20 minutes.",
+        "Place the dough on the work surface and roll it out again to 3/4 inch thickness. Use a cookie or biscuit cutter to cut the dough into rounds.",
+        "Place the biscuits about 1 inch apart on parchment-lined sheet pan. Cover biscuits and refrigerate for at least 20 minutes.",
+        "Preheat oven to 500 degrees F (260 degrees C).",
+        "Brush the tops of the biscuits with buttermilk. Place biscuits in preheated oven.",
+        "Immediately reduce oven temperature to 375 degrees F (190 degrees C).",
+        "Bake until biscuits are lightly browned and golden all around (any lighter and they will be doughy inside), 12 to 15 minutes. Allow biscuits to cool for 5 minutes; serve warm."
+    ],
+    "ingredients": [
+        "3 1/2 cups all-purpose flour",
+        "1 teaspoon salt",
+        "2 teaspoons baking powder",
+        "1/4 teaspoon baking soda",
+        "1 1/2 cups cold LAND O LAKES\u00ae Butter",
+        "1 1/2 cups cold buttermilk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Buttermilk Biscuits",
+    "url": "http://allrecipes.com/recipe/247262/buttery-buttermilk-biscuits/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-cake-squares.json b/serverless-fleets/data/input/inferencing/recipes/buttery-cake-squares.json
new file mode 100644
index 000000000..cb43079a8
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-cake-squares.json
@@ -0,0 +1,34 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees  F. Grease 9x13-inch pan with Finlandia Unsalted Butter.",
+        "Begin by making the cake base. Mix Finlandia Unsalted Butter, egg, milk, vanilla, flour and cake mix in a mixing bowl fitted with the paddle attachment until just combined. Press into the bottom of the 9 x 13 cake pan.",
+        "In the same bowl start making your topping. Mix Finlandia Unsalted Butter, cream cheese and vanilla until smooth. Slowly add in powdered sugar, cake flour and salt.",
+        "Once the mixture starts to come together, add in the eggs, corn syrup and milk. Mix on medium speed for three minutes until smooth, light and fluffy.",
+        "Spread evenly over the cake base and place into the oven. Bake until the sides are golden brown and the middle is just set and lightly golden (approximately 35 to 45 minutes). Let cool.",
+        "Once the butter cake has cooled, sprinkle the top with powdered sugar and dig in!"
+    ],
+    "ingredients": [
+        "Cake Base:",
+        "4 ounces Finlandia Unsalted Butter, softened",
+        "1 egg",
+        "3 tablespoons milk",
+        "1/2 tablespoon vanilla extract",
+        "1/2 cup flour",
+        "1 box yellow cake mix",
+        "Buttery Sweet Topping:",
+        "8 ounces Finlandia Unsalted Butter, softened",
+        "8 ounces cream cheese, softened",
+        "8 ounces cake flour",
+        "1 pound powdered sugar",
+        "3/4 teaspoon salt",
+        "2 teaspoons vanilla extract",
+        "2 eggs",
+        "1/2 cup corn syrup",
+        "2 tablespoons milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Cake Squares",
+    "url": "http://allrecipes.com/recipe/255480/buttery-cake-squares/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-caramel-apple-jam.json b/serverless-fleets/data/input/inferencing/recipes/buttery-caramel-apple-jam.json
new file mode 100644
index 000000000..350701696
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-caramel-apple-jam.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Sterilize the jars and lids in boiling water for at least 5 minutes.",
+        "Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring.",
+        "Pack the apple jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.",
+        "Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.",
+        "Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars."
+    ],
+    "ingredients": [
+        "8 half-pint canning jars with lids and rings",
+        "8 cups Granny Smith apples - peeled, cored, and chopped",
+        "1/3 cup water",
+        "1 tablespoon butter",
+        "3 cups brown sugar",
+        "2 cups white sugar",
+        "1 1/2 (1.75 ounce) packages powdered fruit pectin",
+        "1 tablespoon clear butter flavoring (such as Wilton\u00ae)"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Caramel Apple Jam",
+    "url": "http://allrecipes.com/recipe/228921/buttery-caramel-apple-jam/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-cayenne-pecans-56390128.json b/serverless-fleets/data/input/inferencing/recipes/buttery-cayenne-pecans-56390128.json
new file mode 100644
index 000000000..c1aa6ea24
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-cayenne-pecans-56390128.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 300\u00b0F. Whisk butter, Worcestershire sauce, salt, garlic powder, mustard powder, hot sauce, and cayenne in a medium bowl. Add pecans and toss to coat. Spread out in a single layer in a large cast-iron skillet or on a rimmed baking sheet and roast, tossing occasionally, until pecans are well toasted and spices are fragrant, 25\u201330 minutes. These are pretty great served warm, or let cool.",
+        "Pecans can be made 2 days ahead. Store tightly wrapped at room temperature."
+    ],
+    "ingredients": [
+        "6 tablespoons unsalted butter, melted",
+        "2 teaspoons Worcestershire sauce",
+        "1 1/4 teaspoons kosher salt",
+        "1/2 teaspoon garlic powder",
+        "1/2 teaspoon mustard powder",
+        "1/2 teaspoon hot sauce",
+        "1/4 teaspoon cayenne pepper",
+        "4 cups pecans (about 1 pound)"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Dessert",
+        "Kid-Friendly",
+        "Pecan",
+        "Sugar Conscious",
+        "Kidney Friendly",
+        "Vegetarian",
+        "Peanut Free",
+        "Soy Free",
+        "No Sugar Added",
+        "Kosher"
+    ],
+    "title": "Buttery Cayenne Pecans",
+    "url": "http://www.epicurious.com/recipes/food/views/buttery-cayenne-pecans-56390128"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-cinnamon-cake.json b/serverless-fleets/data/input/inferencing/recipes/buttery-cinnamon-cake.json
new file mode 100644
index 000000000..68022f03f
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-cinnamon-cake.json
@@ -0,0 +1,30 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.",
+        "In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy.  Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.",
+        "Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.",
+        "To Make Cinnamon Syrup:  In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=3024&h=1583&url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5274448.jpg",
+    "ingredients": [
+        "2 cups all-purpose flour",
+        "1 tablespoon baking powder",
+        "1 teaspoon ground cinnamon",
+        "\u00be teaspoon salt",
+        "\u2154 cup shortening",
+        "1\u2009\u2153 cups white sugar",
+        "1\u2009\u00bd teaspoons vanilla extract",
+        "3  eggs",
+        "\u2154 cup milk",
+        "\u00bd cup white sugar",
+        "6 tablespoons butter",
+        "\u2153 cup water",
+        "1 teaspoon vanilla extract",
+        "\u00be teaspoon ground cinnamon"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Cinnamon Cake",
+    "url": "http://allrecipes.com/recipe/7540/buttery-cinnamon-cake/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-cod-and-vegetable-packets.json b/serverless-fleets/data/input/inferencing/recipes/buttery-cod-and-vegetable-packets.json
new file mode 100644
index 000000000..f9f2731f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-cod-and-vegetable-packets.json
@@ -0,0 +1,29 @@
+{
+    "directions": [
+        "Preheat the oven to 400 degrees F (200 degrees C).",
+        "Blend Spreadables butter with chives, parsley, lemon juice, lemon zest, garlic, and mustard until well combined; set aside.",
+        "Lay 4 large sheets of parchment on a work surface. Mound an equal portion of the zucchini, red pepper, and carrot in center of each sheet. Sprinkle evenly with half each salt and pepper.",
+        "Top vegetables with a piece of cod. Sprinkle evenly with remaining salt and pepper. Dollop butter mixture evenly over fish and vegetables. Seal packets by bringing up the sides and folding down tightly. Fold under ends tightly. Transfer to a large, rimmed baking sheet.",
+        "Bake for 20 minutes. Let rest for 5 minutes; carefully open packets to serve."
+    ],
+    "ingredients": [
+        "1/4 cup Gay Lea Spreadables Butter Original",
+        "1 tablespoon chopped chives",
+        "1 tablespoon chopped parsley",
+        "1 tablespoon lemon juice",
+        "1 teaspoon finely grated lemon zest",
+        "1 large clove garlic, minced",
+        "1 teaspoon Dijon mustard",
+        "1 small zucchini, cut into matchstick pieces",
+        "1 small red pepper, cut into matchstick pieces",
+        "1 small carrot, cut into matchstick pieces",
+        "4 (5 ounce) Pacific cod fillets",
+        "1/4 teaspoon salt, divided",
+        "1/4 teaspoon pepper, divided"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Cod and Vegetable Packets",
+    "url": "http://allrecipes.com/recipe/241575/buttery-cod-and-vegetable-packets/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-cooked-carrots.json b/serverless-fleets/data/input/inferencing/recipes/buttery-cooked-carrots.json
new file mode 100644
index 000000000..66d885156
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-cooked-carrots.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.",
+        "Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle."
+    ],
+    "image": "https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&url=undefined",
+    "ingredients": [
+        "1 pound baby carrots",
+        "\u00bc cup margarine",
+        "\u2153 cup brown sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Cooked Carrots",
+    "url": "http://allrecipes.com/recipe/18256/buttery-cooked-carrots/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-crab-and-artichoke-dip.json b/serverless-fleets/data/input/inferencing/recipes/buttery-crab-and-artichoke-dip.json
new file mode 100644
index 000000000..921fe5b77
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-crab-and-artichoke-dip.json
@@ -0,0 +1,23 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F.",
+        "Add all ingredients in a large mixing bowl and fold carefully. Use the water from the canned artichokes along with the boiling water.",
+        "Place in a 9 x 12 baking dish that has been sprayed with olive oil.",
+        "Bake until bubbling and golden brown.",
+        "Serve with baguettes or crackers."
+    ],
+    "ingredients": [
+        "1 (4.1 ounce) package Idahoan\u00ae Roasted Garlic & Parmesan Baby Reds",
+        "2 (6 ounce) cans lump crabmeat, drained",
+        "2 (15 ounce) cans water packed artichoke hearts",
+        "1 cup Brie cheese, broken into chunks",
+        "1 cup shredded Gruyere cheese",
+        "1/2 cup shredded Parmesan cheese",
+        "1 cup boiling water"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Crab and Artichoke Dip",
+    "url": "http://allrecipes.com/recipe/231885/buttery-crab-and-artichoke-dip/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-cranberry-pie.json b/serverless-fleets/data/input/inferencing/recipes/buttery-cranberry-pie.json
new file mode 100644
index 000000000..29068ad9a
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-cranberry-pie.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 425 degrees F (220 degrees C.)",
+        "In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.",
+        "Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.",
+        "Bake in the preheated oven for 40 minutes, or until crust is golden brown."
+    ],
+    "ingredients": [
+        "1 recipe pastry for a 9 inch double crust pie",
+        "1 1/2 cups white sugar",
+        "1/3 cup all-purpose flour",
+        "1/4 teaspoon salt",
+        "1/2 cup water",
+        "1 (12 ounce) package fresh cranberries",
+        "1/4 cup lemon juice",
+        "1 dash ground cinnamon",
+        "2 teaspoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Cranberry Pie",
+    "url": "http://allrecipes.com/recipe/26314/buttery-cranberry-pie/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-crunch-crust.json b/serverless-fleets/data/input/inferencing/recipes/buttery-crunch-crust.json
new file mode 100644
index 000000000..3fb110243
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-crunch-crust.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Preheat oven to 400 degrees F (200 degrees C).",
+        "In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.",
+        "Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling."
+    ],
+    "ingredients": [
+        "1/2 cup chopped pecans",
+        "1/4 cup brown sugar",
+        "1 cup all-purpose flour",
+        "1/2 cup butter, melted"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Crunch Crust",
+    "url": "http://allrecipes.com/recipe/17082/buttery-crunch-crust/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-garlic-green-beans.json b/serverless-fleets/data/input/inferencing/recipes/buttery-garlic-green-beans.json
new file mode 100644
index 000000000..4f1d76fd2
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-garlic-green-beans.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.",
+        "Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt."
+    ],
+    "ingredients": [
+        "1 pound fresh green beans, trimmed and snapped in half",
+        "3 tablespoons butter",
+        "3 cloves garlic, minced",
+        "2 pinches lemon pepper",
+        "salt to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Garlic Green Beans",
+    "url": "http://allrecipes.com/recipe/230103/buttery-garlic-green-beans/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-lemon-spinach.json b/serverless-fleets/data/input/inferencing/recipes/buttery-lemon-spinach.json
new file mode 100644
index 000000000..ef182baf9
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-lemon-spinach.json
@@ -0,0 +1,16 @@
+{
+    "directions": [
+        "Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving."
+    ],
+    "ingredients": [
+        "2 (10 ounce) bags pre-washed fresh spinach",
+        "2 tablespoons garlic, minced",
+        "5 tablespoons butter",
+        "2 tablespoons lemon juice"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Lemon Spinach",
+    "url": "http://allrecipes.com/recipe/162568/buttery-lemon-spinach/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-maple-syrup.json b/serverless-fleets/data/input/inferencing/recipes/buttery-maple-syrup.json
new file mode 100644
index 000000000..2e985f853
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-maple-syrup.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes."
+    ],
+    "ingredients": [
+        "1 cup brown sugar",
+        "3/4 cup water",
+        "1/2 cup white sugar",
+        "1 tablespoon butter",
+        "1 teaspoon maple-flavored extract"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Maple Syrup",
+    "url": "http://allrecipes.com/recipe/232298/buttery-maple-syrup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-new-potatoes-with-leeks-and-p.json b/serverless-fleets/data/input/inferencing/recipes/buttery-new-potatoes-with-leeks-and-p.json
new file mode 100644
index 000000000..5d1d9f4d4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-new-potatoes-with-leeks-and-p.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.",
+        "Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.",
+        "Gently stir in warm potatoes; season with freshly ground black pepper."
+    ],
+    "ingredients": [
+        "2 pounds baby red potatoes",
+        "1/4 cup LAND O LAKES\u00ae Unsalted Butter",
+        "1 cup chopped leeks, white part only",
+        "1/4 cup minced fresh parsley",
+        "1 teaspoon low-sodium seasoned salt",
+        "Freshly ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery New Potatoes with Leeks and Parsley",
+    "url": "http://allrecipes.com/recipe/247255/buttery-new-potatoes-with-leeks-and-p/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-nipple-gourmet-pudding-shots.json b/serverless-fleets/data/input/inferencing/recipes/buttery-nipple-gourmet-pudding-shots.json
new file mode 100644
index 000000000..9eb1f33f6
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-nipple-gourmet-pudding-shots.json
@@ -0,0 +1,18 @@
+{
+    "directions": [
+        "Stir milk, schnapps, Irish cream liqueur, vodka, and coffee-flavored liqueur together in a bowl. Add pudding mix and blend thoroughly. Spoon into disposable shot cups and refrigerate until chilled, at least 30 minutes."
+    ],
+    "ingredients": [
+        "1 3/4 cups cold milk",
+        "2 fluid ounces butterscotch schnapps",
+        "2 fluid ounces Irish cream liqueur (such as Bailey's\u00ae)",
+        "1 fluid ounce vodka",
+        "1 fluid ounce coffee-flavored liqueur (such as Kahlua\u00ae)",
+        "1 (3.4 ounce) package instant butterscotch pudding mix"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Nipple Gourmet Pudding Shots",
+    "url": "http://allrecipes.com/recipe/242118/buttery-nipple-gourmet-pudding-shots/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-nipple.json b/serverless-fleets/data/input/inferencing/recipes/buttery-nipple.json
new file mode 100644
index 000000000..9ca4748d0
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-nipple.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a cocktail shaker with ice. Pour in the vodka, Irish cream, butterscotch schnapps and coffee liqueur. Shake well. Strain into shot glasses and serve."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/6609987.jpg",
+    "ingredients": [
+        "1 (1.5 fluid ounce) jigger vodka",
+        "1 (1.5 fluid ounce) jigger Irish cream liqueur",
+        "1 (1.5 fluid ounce) jigger butterscotch schnapps",
+        "1 (1.5 fluid ounce) jigger coffee flavored liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Nipple",
+    "url": "http://allrecipes.com/recipe/20199/buttery-nipple/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-nipples.json b/serverless-fleets/data/input/inferencing/recipes/buttery-nipples.json
new file mode 100644
index 000000000..9db4a7df3
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-nipples.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Fill a highball glass with ice, and pour in the whiskey, schnapps, amaretto, and milk. Stir and serve."
+    ],
+    "ingredients": [
+        "5 ice cubes",
+        "1 fluid ounce Scotch whiskey",
+        "1 fluid ounce butterscotch schnapps",
+        "1 fluid ounce amaretto liqueur",
+        "2 fluid ounces milk"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Nipples",
+    "url": "http://allrecipes.com/recipe/157287/buttery-nipples/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-pan-rolls.json b/serverless-fleets/data/input/inferencing/recipes/buttery-pan-rolls.json
new file mode 100644
index 000000000..72e7d1b42
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-pan-rolls.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.",
+        "Combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).",
+        "Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough.",
+        "Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes.",
+        "Melt remaining 1/4 cup plus 2 tablespoons butter.",
+        "Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased  9 inch square baking pans. Cover and let rise for 45 minutes.",
+        "Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter."
+    ],
+    "ingredients": [
+        "5 1/2 cups all-purpose flour",
+        "3 tablespoons white sugar",
+        "2 teaspoons salt",
+        "1 1/2 teaspoons active dry yeast",
+        "1 1/2 cups milk",
+        "1/2 cup water",
+        "5/8 cup butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Pan Rolls",
+    "url": "http://allrecipes.com/recipe/9087/buttery-pan-rolls/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-roast-chicken.json b/serverless-fleets/data/input/inferencing/recipes/buttery-roast-chicken.json
new file mode 100644
index 000000000..de5f0b19e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-roast-chicken.json
@@ -0,0 +1,32 @@
+{
+    "directions": [
+        "Preheat oven to 375\u00b0F. Mix breadcrumbs, thyme, lemon zest, 1 cup butter, and 1 Tbsp. salt in a medium bowl with a rubber spatula to combine. Transfer butter mixture to a disposable pastry bag without a tip or a resealable plastic bag. Cut off the tip of pastry bag (or snip off one corner if using a plastic bag).",
+        "Starting at the neck end of the chicken, gently slide your fingers between skin and breast to loosen skin; continue into the thigh and leg to fully separate skin from meat without tearing.",
+        "Squeeze butter mixture under the skin on top of breasts and work it over breasts, thighs, and drumsticks so everything is evenly covered with butter. Rub outside of skin with remaining 1/2 cup butter; season chicken all over with salt. Tie legs together with kitchen twine. Transfer chicken to a wire rack set inside a rimmed baking sheet.",
+        "Place chicken in oven and pour 1/2 cup water into baking sheet (this will prevent juices from scorching). Roast until skin is dark golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165\u00b0F, 45\u201355 minutes. Transfer to a cutting board; let rest at least 10 minutes before carving."
+    ],
+    "ingredients": [
+        "1 cup fresh coarse brioche or challah breadcrumbs",
+        "2 tablespoons chopped thyme",
+        "1 teaspoon finely grated lemon zest",
+        "1 1/2 cups (3 sticks) unsalted butter, room temperature, divided",
+        "1 tablespoon kosher salt, plus more",
+        "1 (3 1/2\u20134-pound) chicken"
+    ],
+    "language": "en-US",
+    "source": "www.epicurious.com",
+    "tags": [
+        "Breadcrumbs",
+        "Butter",
+        "Dinner",
+        "Roast",
+        "Chicken",
+        "Thyme",
+        "Sugar Conscious",
+        "Peanut Free",
+        "Tree Nut Free",
+        "Soy Free"
+    ],
+    "title": "Buttery Roast Chicken",
+    "url": "http://www.epicurious.com/recipes/food/views/buttery-roast-chicken"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-savory-scrambled-egg-nachos.json b/serverless-fleets/data/input/inferencing/recipes/buttery-savory-scrambled-egg-nachos.json
new file mode 100644
index 000000000..3f2d72403
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-savory-scrambled-egg-nachos.json
@@ -0,0 +1,25 @@
+{
+    "directions": [
+        "Beat eggs and milk together in a bowl.",
+        "Melt butter in a large skillet over medium heat. Pour in eggs; cook and stir until eggs are set but still soft, about 3 minutes. Season with garlic powder and chili powder. Stir in Mexican cheese blend until melted, about 1 minute.",
+        "Place tortilla chips on a large plate. Spoon eggs on top. Garnish with salsa, guacamole, sour cream, and black olives."
+    ],
+    "ingredients": [
+        "6 eggs",
+        "2 tablespoons milk, or to taste",
+        "2 tablespoons butter",
+        "1 pinch garlic powder, or to taste",
+        "1 pinch chili powder, or to taste",
+        "1/4 cup shredded Mexican cheese blend, or to taste",
+        "1/2 (10 ounce) bag tortilla chips, or to taste",
+        "1/4 cup salsa, or to taste",
+        "1/4 cup guacamole, or to taste",
+        "1/4 cup sour cream, or to taste",
+        "2 tablespoons sliced black olives, or to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery, Savory Scrambled Egg Nachos",
+    "url": "http://allrecipes.com/recipe/254170/buttery-savory-scrambled-egg-nachos/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-soft-pretzels.json b/serverless-fleets/data/input/inferencing/recipes/buttery-soft-pretzels.json
new file mode 100644
index 000000000..0fae74a53
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-soft-pretzels.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.",
+        "In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture.  Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.",
+        "Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.",
+        "In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.  Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.",
+        "Bake in preheated oven until browned, about 8 minutes."
+    ],
+    "ingredients": [
+        "4 teaspoons active dry yeast",
+        "1 teaspoon white sugar",
+        "1 1/4 cups warm water (110 degrees F/45 degrees C)",
+        "5 cups all-purpose flour",
+        "1/2 cup white sugar",
+        "1 1/2 teaspoons salt",
+        "1 tablespoon vegetable oil",
+        "1/2 cup baking soda",
+        "4 cups hot water",
+        "1/4 cup kosher salt, for topping"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Soft Pretzels",
+    "url": "http://allrecipes.com/recipe/24272/buttery-soft-pretzels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buttery-sugar-pretzels.json b/serverless-fleets/data/input/inferencing/recipes/buttery-sugar-pretzels.json
new file mode 100644
index 000000000..c3d0f9f9d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buttery-sugar-pretzels.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Mix pretzels, butter, and confectioners' sugar together in a resealable plastic bag; shake until pretzels are coated. Spread coated pretzels onto a baking sheet.",
+        "Bake in the preheated oven sugar is dissolved onto the pretzels, about 5 minutes."
+    ],
+    "ingredients": [
+        "1 cup mini twist pretzels",
+        "1/4 cup butter, melted",
+        "1 tablespoon confectioners' sugar"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buttery Sugar Pretzels",
+    "url": "http://allrecipes.com/recipe/240843/buttery-sugar-pretzels/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buzzards-bay-bourbon-scallops.json b/serverless-fleets/data/input/inferencing/recipes/buzzards-bay-bourbon-scallops.json
new file mode 100644
index 000000000..7c5811706
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buzzards-bay-bourbon-scallops.json
@@ -0,0 +1,20 @@
+{
+    "directions": [
+        "Melt 1/4 cup butter, 2 ounces bourbon, and olive oil together in a large skillet over medium-high heat. Cook sea scallops in hot butter-bourbon mixture until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate and drain any excess liquid from the skillet.",
+        "Whisk remaining butter, remaining bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops."
+    ],
+    "ingredients": [
+        "1/2 cup butter, divided",
+        "4 fluid ounces bourbon whiskey, divided",
+        "1 tablespoon olive oil",
+        "2 pounds sea scallops, rinsed and patted dry",
+        "1 tablespoon brown sugar",
+        "1/2 teaspoon cayenne pepper",
+        "salt and ground black pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buzzard's Bay Bourbon Scallops",
+    "url": "http://allrecipes.com/recipe/238954/buzzards-bay-bourbon-scallops/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buzzsaws-bbq-sauce.json b/serverless-fleets/data/input/inferencing/recipes/buzzsaws-bbq-sauce.json
new file mode 100644
index 000000000..b31a860c4
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buzzsaws-bbq-sauce.json
@@ -0,0 +1,22 @@
+{
+    "directions": [
+        "Heat the oil in a saucepan over medium heat, and saute the onion until tender and golden brown. Stir in garlic. Mix in Worcestershire sauce, vinegar, molasses, and mustard. Cook and stir 5 minutes, then mix in ketchup, cold water, and cornstarch. Reduce heat to low, and continue cooking 10 minutes, until thickened."
+    ],
+    "ingredients": [
+        "1 teaspoon vegetable oil",
+        "1/2 onion, diced",
+        "1 clove garlic, minced",
+        "3 tablespoons Worcestershire sauce",
+        "3 tablespoons vinegar",
+        "2 tablespoons molasses",
+        "1 teaspoon prepared mustard",
+        "1 cup ketchup",
+        "1/2 cup cold water",
+        "1 teaspoon cornstarch"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buzzsaw's BBQ Sauce",
+    "url": "http://allrecipes.com/recipe/80982/buzzsaws-bbq-sauce/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/buzzy-j.json b/serverless-fleets/data/input/inferencing/recipes/buzzy-j.json
new file mode 100644
index 000000000..e074bf07c
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/buzzy-j.json
@@ -0,0 +1,14 @@
+{
+    "directions": [
+        "Fill a tall glass with ice. Pour in the orange juice followed by the melon liqueur. Stir."
+    ],
+    "ingredients": [
+        "6 fluid ounces orange juice",
+        "2 fluid ounces melon liqueur"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Buzzy J",
+    "url": "http://allrecipes.com/recipe/20416/buzzy-j/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/byrdhouse-blistered-cherry-tomatoes.json b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-blistered-cherry-tomatoes.json
new file mode 100644
index 000000000..6f735a028
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-blistered-cherry-tomatoes.json
@@ -0,0 +1,17 @@
+{
+    "directions": [
+        "Melt butter in a skillet over medium-high heat. Add the cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until the tomatoes have just started to blister."
+    ],
+    "ingredients": [
+        "2 teaspoons butter",
+        "1 teaspoon dried basil",
+        "1 pint cherry tomatoes",
+        "1/2 teaspoon white sugar",
+        "salt and pepper to taste"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Byrdhouse Blistered Cherry Tomatoes",
+    "url": "http://allrecipes.com/recipe/159374/byrdhouse-blistered-cherry-tomatoes/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/byrdhouse-dream-salad-dressing.json b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-dream-salad-dressing.json
new file mode 100644
index 000000000..a2fc7a58d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-dream-salad-dressing.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Whisk together the rice vinegar, red wine vinegar, honey, sesame oil, rosemary, basil, marjoram, mustard, garlic, salt, and pepper in a bowl until evenly combined. Whisk in the vegetable oil, then pour into a vinaigrette shaker; refrigerate overnight before using to blend the flavors. Shake to mix before pouring."
+    ],
+    "image": "https://images.media-allrecipes.com/userphotos/560x315/217848.jpg",
+    "ingredients": [
+        "1/2 cup rice vinegar",
+        "2 tablespoons red wine vinegar",
+        "2 tablespoons honey",
+        "1 tablespoon sesame oil",
+        "1 teaspoon dried rosemary",
+        "1 teaspoon dried basil",
+        "1 teaspoon dried marjoram",
+        "1 teaspoon dry mustard powder",
+        "3 cloves garlic, pressed",
+        "salt and pepper to taste",
+        "1 cup vegetable oil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Byrdhouse Dream Salad Dressing",
+    "url": "http://allrecipes.com/recipe/159367/byrdhouse-dream-salad-dressing/"
+}
\ No newline at end of file
diff --git a/serverless-fleets/data/input/inferencing/recipes/byrdhouse-easy-ginger-beef-sandwiches.json b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-easy-ginger-beef-sandwiches.json
new file mode 100644
index 000000000..193762f23
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-easy-ginger-beef-sandwiches.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Heat vegetable oil in a large skillet over medium-high heat. Stir in the sirloin strips, and cook a few minutes until the strips begin to brown, but are still a little pink. Stir in the onion and garlic; cook for 2 minutes. Add the celery and ginger, continue cooking until the onion has softened, about 3 minutes. Season with soy sauce and chili oil. Divide among hoagie rolls and serve."
+    ],
+    "ingredients": [
+        "1 tablespoon vegetable oil",
+        "1 1/2 pounds boneless beef sirloin steak, cut into thin strips",
+        "1 onion, sliced",
+        "3 cloves garlic, minced",
+        "3 large celery rib, thinly sliced crosswise",
+        "3 tablespoons minced fresh ginger root",
+        "2 tablespoons soy sauce, or to taste",
+        "1 teaspoon chili oil, or to taste",
+        "6 hoagie rolls, split lengthwise"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Byrdhouse Easy Ginger Beef Sandwiches",
+    "url": "http://allrecipes.com/recipe/159363/byrdhouse-easy-ginger-beef-sandwiches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/byrdhouse-marinated-tomatoes-and-mush.json b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-marinated-tomatoes-and-mush.json
new file mode 100644
index 000000000..bf963a542
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-marinated-tomatoes-and-mush.json
@@ -0,0 +1,21 @@
+{
+    "directions": [
+        "Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving."
+    ],
+    "ingredients": [
+        "1/4 cup balsamic vinegar",
+        "1/3 cup vegetable oil",
+        "1 1/2 teaspoons white sugar",
+        "1/2 teaspoon salt",
+        "1/2 teaspoon ground black pepper",
+        "12 ounces cherry tomatoes, halved",
+        "1 (8 ounce) package fresh mushrooms",
+        "2 green onions, sliced",
+        "1/2 cup chopped fresh basil"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Byrdhouse Marinated Tomatoes and Mushrooms",
+    "url": "http://allrecipes.com/recipe/163917/byrdhouse-marinated-tomatoes-and-mush/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/byrdhouse-mushroom-barley-pilaf.json b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-mushroom-barley-pilaf.json
new file mode 100644
index 000000000..12329ba1d
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-mushroom-barley-pilaf.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Melt butter in an oven safe large pot or Dutch oven over medium heat. Stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry, and simmer for 1 minute. Add the chicken broth, barley, and basil; bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes.",
+        "Cover the Dutch oven, and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "3 cloves garlic, pressed",
+        "1 small onion, minced",
+        "2 cups sliced mushrooms",
+        "1/2 cup dry sherry",
+        "2 (13.75 ounce) cans chicken broth",
+        "1 cup pearl barley",
+        "2 teaspoons dried basil, or to taste",
+        "salt and pepper to taste",
+        "2 tablespoons chopped fresh parsley"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Byrdhouse Mushroom Barley Pilaf",
+    "url": "http://allrecipes.com/recipe/159365/byrdhouse-mushroom-barley-pilaf/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/byrdhouse-spicy-chicken-and-peaches.json b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-spicy-chicken-and-peaches.json
new file mode 100644
index 000000000..0a813d02e
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-spicy-chicken-and-peaches.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.",
+        "Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.",
+        "Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center."
+    ],
+    "ingredients": [
+        "1 (15 ounce) can peaches, drained and chopped",
+        "4 cloves garlic, pressed",
+        "1 1/2 cups orange juice",
+        "2 tablespoons distilled white vinegar",
+        "2 tablespoons brown sugar",
+        "1 1/2 teaspoons nutmeg",
+        "1/2 teaspoon red pepper flakes",
+        "2 teaspoons dried basil",
+        "salt and pepper to taste",
+        "4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces",
+        "2 tablespoons flour",
+        "3 tablespoons butter"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Byrdhouse Spicy Chicken and Peaches",
+    "url": "http://allrecipes.com/recipe/159370/byrdhouse-spicy-chicken-and-peaches/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/byrdhouse-spinach-soup.json b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-spinach-soup.json
new file mode 100644
index 000000000..7307f3760
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/byrdhouse-spinach-soup.json
@@ -0,0 +1,24 @@
+{
+    "directions": [
+        "Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.",
+        "Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve."
+    ],
+    "ingredients": [
+        "1/4 cup butter",
+        "1/4 cup flour",
+        "1 (8 ounce) package sliced mushrooms",
+        "1/2 cup dry sherry",
+        "1 (14.5 ounce) can chicken broth",
+        "1 quart milk",
+        "2 bunches fresh spinach, cleaned and chopped",
+        "4 green onions, chopped",
+        "1/2 teaspoon ground nutmeg",
+        "salt and pepper to taste",
+        "8 ounces cooked small shrimp"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Byrdhouse Spinach Soup",
+    "url": "http://allrecipes.com/recipe/159352/byrdhouse-spinach-soup/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/byrons-delicious-strawberry-cake.json b/serverless-fleets/data/input/inferencing/recipes/byrons-delicious-strawberry-cake.json
new file mode 100644
index 000000000..417dd14fb
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/byrons-delicious-strawberry-cake.json
@@ -0,0 +1,28 @@
+{
+    "directions": [
+        "Preheat oven to 350 degrees F (175 degrees C).",
+        "Cover the bottoms of one 8-inch springform pan and one 9-inch spring form pan with parchment paper or grease and lightly flour.",
+        "Mix flour, baking powder, and salt in a large measuring cup.",
+        "Beat butter, sugar, eggs, strawberry extract, and vanilla extract together in a large mixing bowl until smooth.",
+        "Stir flour mixture, 1 cup at a time, and milk, 1/3 cup at a time, into butter mixture until a well-blended batter forms; stir strawberry puree into batter.",
+        "Pour batter into prepared springform pans.",
+        "Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes."
+    ],
+    "ingredients": [
+        "3 cups all-purpose flour",
+        "4 teaspoons baking powder",
+        "1 teaspoon salt",
+        "1 cup unsalted butter",
+        "1 cup white sugar",
+        "4 eggs",
+        "2 teaspoons strawberry extract",
+        "1 teaspoon vanilla extract",
+        "1 cup milk",
+        "1/2 cup pureed fresh strawberries"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Byron's Delicious Strawberry Cake",
+    "url": "http://allrecipes.com/recipe/221100/byrons-delicious-strawberry-cake/"
+}
diff --git a/serverless-fleets/data/input/inferencing/recipes/byrons-ginger-chocolate-chip-cookies.json b/serverless-fleets/data/input/inferencing/recipes/byrons-ginger-chocolate-chip-cookies.json
new file mode 100644
index 000000000..2007be8f5
--- /dev/null
+++ b/serverless-fleets/data/input/inferencing/recipes/byrons-ginger-chocolate-chip-cookies.json
@@ -0,0 +1,26 @@
+{
+    "directions": [
+        "Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt into a small bowl; set aside.",
+        "In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir in the sifted ingredients using a wooden spoon. Finally, mix in the chocolate chips and crystallized ginger. Use two spoons to drop cookie dough 2 inches apart onto a cookie sheet.",
+        "Bake on the middle rack of the preheated oven for 12 to 15 minutes. The cookies should be golden brown on the sides and the top should have lost it's shine. Allow to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely."
+    ],
+    "ingredients": [
+        "4 1/2 cups all-purpose flour",
+        "2 teaspoons baking soda",
+        "2 teaspoons salt",
+        "1 cup butter, softened",
+        "1 cup butter flavored shortening",
+        "1 1/2 cups white sugar",
+        "1 1/2 cups packed light brown sugar",
+        "4 eggs",
+        "1 tablespoon vanilla extract",
+        "2 tablespoons skim milk",
+        "4 cups semisweet chocolate chips",
+        "3/4 cup finely chopped crystallized ginger"
+    ],
+    "language": "en-US",
+    "source": "allrecipes.com",
+    "tags": [],
+    "title": "Byron's Ginger Chocolate Chip Cookies",
+    "url": "http://allrecipes.com/recipe/38125/byrons-ginger-chocolate-chip-cookies/"
+}
diff --git a/serverless-fleets/images/examples_inferencing_flow.png b/serverless-fleets/images/examples_inferencing_flow.png
index b4db60be1..8a1d10f86 100644
Binary files a/serverless-fleets/images/examples_inferencing_flow.png and b/serverless-fleets/images/examples_inferencing_flow.png differ
diff --git a/serverless-fleets/images/inferencing-highlevel-architecture.png b/serverless-fleets/images/inferencing-highlevel-architecture.png
index 75abd9ac6..8fce9b508 100644
Binary files a/serverless-fleets/images/inferencing-highlevel-architecture.png and b/serverless-fleets/images/inferencing-highlevel-architecture.png differ
diff --git a/serverless-fleets/tutorials/inferencing/README.md b/serverless-fleets/tutorials/inferencing/README.md
index e0d2506fa..b770284ff 100644
--- a/serverless-fleets/tutorials/inferencing/README.md
+++ b/serverless-fleets/tutorials/inferencing/README.md
@@ -1,14 +1,15 @@
-# Tutorial: Batch Inferencing
+# Tutorial: Batch Inferencing with GPUs using vLLM and Granite 4
 
-This tutorial provides a comprehensive guide on using Serverless GPUs to perform batch inferencing which illustrates a generally applicable pattern where AI helps to extract information out of a set of unstructed data. 
+This tutorial provides a comprehensive guide on using Serverless GPUs to perform batch inferencing which illustrates a generally applicable pattern where AI helps to extract information out of a set of unstructed data. The tutorial uses [vLLM](https://docs.vllm.ai/en/latest/) with the [IBM Granite-4.0-Micro](https://huggingface.co/ibm-granite/granite-4.0-micro) model running on [Nvidia L40s](https://www.ibm.com/products/gpu-ai-accelerator/nvidia) and [Nvidia H100](https://www.ibm.com/products/gpu-ai-accelerator/nvidia). However, the tutorial can be easily adapted to use a different model and GPU family.
 
 ![](../../images/inferencing-highlevel-architecture.png)
 
 
-The concrete example extracts temperature and duration of a set of cookbook recipes (from [recipebook](https://github.com/dpapathanasiou/recipebook)) by using a LLM. Such a cookbook recipe looks like:
+## Use Case
+
+The concrete example extracts temperature and duration of a set of cookbook recipes (from [recipebook](https://github.com/dpapathanasiou/recipebook)) by using a vLLM. Such a cookbook recipe looks like:
 ```
 {
-    "title": "A-1 Chicken Soup",
     "directions": [
         "In a large pot over medium heat, cook chicken pieces in oil until browned on both sides.  Stir in onion and cook 2 minutes more.  Pour in water and chicken bouillon and bring to a boil.  Reduce heat and simmer 45 minutes.",
         "Stir in celery, carrots, garlic, salt and pepper.  Simmer until carrots are just tender.  Remove chicken pieces and pull the meat from the bone.  Stir the noodles into the pot and cook until tender, 10 minutes.  Return chicken meat to pot just before serving."
@@ -28,24 +29,17 @@ The concrete example extracts temperature and duration of a set of cookbook reci
     "language": "en-US",
     "source": "allrecipes.com",
     "tags": [],
+    "title": "A-1 Chicken Soup",
     "url": "http://allrecipes.com/recipe/25651/a-1-chicken-soup/"
 }
 ```
 
-The example uses three different prompts for performing the inferencing task which are formulated as follows (see [src/app.py](./src/app.py))
-```
-1. extract temperature and duration values for each step of the following recipe. Use the following format for each sentence of the recipe: temperature=..., duration=....
-2. from the following recipe, list temperature and time like: temperature=..., duration=...
-3. summarize temperature and time values for this recipe, where applicable in the following format: step1: temperature=..., time=...; step2: etc.
-```
-
-As a result it generates an augmented .json file which is including the quantitivate meassures
+The example uses a simple prompt for performing the inferencing task which are formulated as follows (see [src/app.py](./src/app.py))
 ```
-Temperature: 375 degrees F (190 degrees C)
-Duration: 1 hour
+extract temperature and duration values for each step of the following recipe. Use the following format for each sentence of the recipe: temperature=..., duration=....
 ```
 
-In another example, the result might look like:
+As a result it generates a json file that might look like:
 ```
 step1: temperature=medium
 step2: temperature=medium, duration=2 minutes
@@ -54,7 +48,10 @@ step4: temperature=simmer, duration=45 minutes
 step7: duration=10 minutes
 ```
 
-The tutorial consists of 30 recipes which are devided into 3 batches each containing 10 recipes. Defining the tasks as batches of 10 recipes is improving the efficiency by reducing overhead of loading the LLM into the GPU. The Serverless Fleet is launched with 3 tasks to process the 3 batches on a single GPU. However, the 3 tasks could simply distributed across 3 different GPUs in order to accelerate the computation. Of-course the batch size, number of batches and the number of GPUs is only limited by actual available capacity.
+The tutorial consists of 8000 recipes which are devided into 8 batches each containing 1000 recipes. Defining the tasks as batches of 1000 recipes is improving the efficiency by reducing overhead of provisioning the GPU, pulling the container image and loading the LLM into the GPU. The tutorial provides two ways running the Serverless Fleet 
+1. with 1 task processing 1 batch on a single worker with 1xL40s GPU
+2. with 8 tasks processing 8 batches on a single worker with 8xH100 GPUs.
+
 
 Key steps covered in the tutorial:
 1. Upload the recipes and batches to COS
@@ -67,15 +64,45 @@ Key steps covered in the tutorial:
 
 > Note: The tutorial assumes that you have created the fleet sandbox using the fully automated method which creates the rclone environment for the upload/download scripts. If that's not the case, you would need to upload the recipes and batches, and download the results using the COS CLI or other means. In addition, the sandbox created a Code Engine managed registry secret for the private IBM Cloud Registry endpoint.
 
+> Note: The tutorial uses the [IBM Granite-4.0-Micro](https://huggingface.co/ibm-granite/granite-4.0-micro) model which is downloaded from huggingface by vllm during the first run. Since `~/.cache/huggingface` in the container is mounted to the COS bucket, the model is being downloaded from COS for subsequent runs. (Tip: Advanced users might want to create a separate bucket acting as the model cache)
+
+## Durations
+
+The different phases of the use case take some time depending on the GPU family, the size of the container image and the size of the large language model. The following durations are expected.
+
+| Phase | L40s |  H100 |
+| ----- | ---------------- | ---------------- | 
+| Building the container image (16GB) | 15 min | 15 min |
+| | | |
+| Initilization of fleet worker | 1 min | 10 min |
+| Pulling the container image (16 GB) | 4 min | 4 min |
+| Downloading the model from cache (6 GB) | 4min | 1 min |
+| **Sum of overhead per worker** | **9 min** | **15 min** |
+| | | |
+| Inferencing of 1 batch with 1000 recipies  | 28s | 8s |
+| Number of recipies per worker | 1000 | 8000 |
+| **Inferencing per recipe and worker** | **0.028s** | **0.001s** |
+| | | |
+
+## Observations
+
+In this example, with a single worker that contains 8xH100 it's possible to perform 8000 inferencing calls within 8 seconds. Since the worker as some overhead in terms of initilziation, the use of H100 only pays out when the batches are very large. 
+
+H100 also allow to run larger models, like the [Granite-4.0-H-Small](https://huggingface.co/ibm-granite/granite-4.0-h-small) with 32B parameters or the [Qwen3-Coder-30B-A3B-Instruct](https://huggingface.co/Qwen/Qwen3-Coder-30B-A3B-Instruct) which result in higher quality, but also higher costs and lower throughput.
+
+For development use cases or small models, the L40s is a quite good alternative as it has faster initlization times.
+
+However, for production use cases and if the batches are large enough, the H100 is more cost-efficient and recommended.
+
 ## Steps
 
 
 ### Step 1 - Upload
 
-The 30 example recipes and 3 batches are located in the `data/input/inferencing/` directory. Run the following commands in the root directory to list and upload the example PDFs to COS.
+The recipes and batches are located in the `data/input/inferencing/` directory. Run the following commands in the root directory to list and upload the example PDFs to COS.
 
 ```
-ls data/input/inferencing/recipes
+ls data/input/inferencing/recipes | wc -l
 ```
 
 ```
@@ -88,9 +115,9 @@ ls data/input/inferencing/batches
 
 ### Step 2 - Build the container image
 
-If you're interested review the code by looking at [src/app.py](./src/app.py), which downloads the LLM and generates the responses for the prompts on each line in the batch file.
+If you're interested, review the code by looking at [src/app.py](./src/app.py).
 
-Now, run the build script to run a Code Engine build to build a container image using and push it to the container registry of the current region. It uses the registry secret created by the sandbox script. The build process takes about 5-10 minutes.
+Now, run the `build` script to build a container image using Code Engine Build Runs. Code Engine will push the container image to the container registry of the current region. It uses the registry secret created by the sandbox script. The build process takes about 15 minutes
 
 ```
 cd tutorials/inferencing
@@ -103,7 +130,7 @@ cd tutorials/inferencing
 
 ### Step 3 - Review the commands
 
-Review the `commands.jsonl` which defines the tasks to run the docling command and arguments for each of the pdfs. The commands assume that the `/input` directory is mounted from the `inferencing` folder of the input COS bucket.
+Review the `commands.jsonl` and accordingly the `commands_h100.jsonl` which defines the tasks to run the python application for each of the batches. The commands assume that the `/input` directory is mounted from the `inferencing` folder of the input COS bucket.
 
 ```
 cd tutorials/inferencing
@@ -121,40 +148,52 @@ cat commands.jsonl
 ➜  cat commands.jsonl
 
 {"cmds": ["python", "app.py"], "args": ["/input/batches/0.txt"]}
-{"cmds": ["python", "app.py"], "args": ["/input/batches/1.txt"]}
-{"cmds": ["python", "app.py"], "args": ["/input/batches/2.txt"]}
 
 ```
 </details>
 <br/>
 
-### Step 3 - Run the Fleet
+### Step 4 - Run the Fleet
+
+The fleet is created with `--tasks-from-file commands.jsonl` which will queue 1 tasks for the 1 batches. The example specifies `--gpu l40s:1` where each task requires a full Nvidia L40s GPU. The total number of concurrent tasks is limited to `--max-scale 1` so that only a single GPU is being provisioned. Code Engine will automatically detect the best matching worker profile `gx3-24x120x1l40s`. Launch the fleet with the following command in the `tutorials/inferencing` directory.
+
+Export your Huggingface token to allow vLLM to download the model.
+
+```
+export HUGGINGFACEHUB_API_TOKEN=<your token>
+```
 
-The fleet is created with `--tasks-from-file commands.jsonl` which will queue 3 tasks for the 3 batches. The example specifies `--gpu l40s:1` where each task requires a full Nvidia L40s GPU. The total number of concurrent tasks is limited to `--max-scale 1` so that only a single GPU is being provisioned. Code Engine will automatically detect the best matching worker profile `gx3-24x120x1l40s`. Launch the fleet with the following command in the `tutorials/inferencing` directory.
 ```
 ./run
 ```
 
+Use `./run_h100` to run all 8 batches from `commands_h100.jsonl` on machine with 8xH100 with a max-scale of 8. 
+
 <a name="Output"></a>
 <details>
   <summary>Output</summary>
 
 ```
 ➜  inferencing ./run
-ibmcloud code-engine fleet create --name fleet-6d2924fc-1
-  --image private.br.icr.io/ce--fleet-inferencing-be1899e3/inferencing
-  --registry-secret ce-auto-icr-private-br-sao
+ibmcloud code-engine fleet create --name fleet-19f82e90-1
+  --image private.de.icr.io/ce--fleet-inferencing-e7469696/inferencing
+  --registry-secret ce-auto-icr-private-eu-de
   --max-scale 1
   --tasks-from-local-file commands.jsonl
+  --tasks-state-store fleet-task-store
   --gpu l40s:1
   --cpu 24
   --memory 120G
+  --env HUGGINGFACEHUB_API_TOKEN=REDACTED
+  --env PYTORCH_CUDA_ALLOC_CONF=expandable_segments:True
+  --env MODEL_NAME=ibm-granite/granite-4.0-micro
+  --mount-data-store /root/.cache/huggingface=fleet-model-cache:/huggingface
   --mount-data-store /input=fleet-input-store:/inferencing
   --mount-data-store /output=fleet-output-store:/inferencing
-Successfully created fleet with name 'fleet-6d2924fc-1' and ID '98b63936-c7b6-4034-ab30-d6aa4da4af8d'
-Run 'ibmcloud ce fleet get --id 98b63936-c7b6-4034-ab30-d6aa4da4af8d' to check the fleet status.
-Run 'ibmcloud ce fleet worker list --fleet-id 98b63936-c7b6-4034-ab30-d6aa4da4af8d' to retrieve a list of provisioned workers.
-Run 'ibmcloud ce fleet task list --fleet-id 98b63936-c7b6-4034-ab30-d6aa4da4af8d' to retrieve a list of tasks.
+Successfully created fleet with name 'fleet-19f82e90-1' and ID '52e336f4-aadc-45a9-b9cf-c57a57742a6b'
+Run 'ibmcloud ce fleet get --id 52e336f4-aadc-45a9-b9cf-c57a57742a6b' to check the fleet status.
+Run 'ibmcloud ce fleet worker list --fleet-id 52e336f4-aadc-45a9-b9cf-c57a57742a6b' to retrieve a list of provisioned workers.
+Run 'ibmcloud ce fleet task list --fleet-id 52e336f4-aadc-45a9-b9cf-c57a57742a6b' to retrieve a list of tasks.
 OK
 ```
 </details>
@@ -164,39 +203,38 @@ Show the fleet details
 ```
 ibmcloud ce fleet get --id <fleet-id>
 ```
-
 <a name="Output"></a>
 <details>
   <summary>Output</summary>
 
 ```
-ibmcloud ce fleet get --id 98b63936-c7b6-4034-ab30-d6aa4da4af8d
-Getting fleet '98b63936-c7b6-4034-ab30-d6aa4da4af8d'...
+➜  inferencing ibmcloud ce fleet get --id 52e336f4-aadc-45a9-b9cf-c57a57742a6b
+Getting fleet '52e336f4-aadc-45a9-b9cf-c57a57742a6b'...
 OK
 
-Name:            fleet-6d2924fc-1
-ID:              98b63936-c7b6-4034-ab30-d6aa4da4af8d
+Name:            fleet-19f82e90-1
+ID:              52e336f4-aadc-45a9-b9cf-c57a57742a6b
 Status:          pending
-Created:         23s
-Project region:  br-sao
-Project name:    fleetlab-dev--ce-project
+Created:         2025-11-14T14:11:36Z
+Project region:  eu-de
+Project name:    ce-fleet-sandbox--ce-project
 
 Tasks status:
+  Pending:     1
+  Running:     0
   Failed:      0
   Canceled:    0
   Successful:  0
-  Running:     0
-  Pending:     3
-  Total:       3
+  Total:       1
 
 Code:
-  Container image reference:  private.br.icr.io/ce--fleet-inferencing-be1899e3/inferencing
-  Registry access secret:     ce-auto-icr-private-br-sao
+  Container image reference:  private.de.icr.io/ce--fleet-inferencing-e7469696/inferencing
+  Registry access secret:     ce-auto-icr-private-eu-de
 
 Tasks specification:
   Task state store:           fleet-task-store
   Data store JSON reference:  fleet-task-store
-  Data store object path:     /ce/2c76a9f0-507e-472b-84be-81efe50403f8/fleet-input/20f03e6e-10ee-4a4e-adbe-3f46652caacc.jsonl
+  Data store object path:     /ce/fbcbaa32-3334-4be7-a883-28ed775ad4e4/fleet-input/d3d3978c-626b-4abb-b408-654d366e357e.jsonl
 
 Resources and scaling:
   CPU per instance:         24
@@ -205,7 +243,14 @@ Resources and scaling:
   Max retries per task:     3
 
 Network placement:
-  Subnet CRN 0:  crn:v1:bluemix:public:is:br-sao-1:a/327016f62a9544c18e7efdd4213297dd::subnet:02t7-61ad2d36-695c-41b2-8bd1-38ee926cb94a
+  Subnet CRN 0:  crn:v1:bluemix:public:is:eu-de-1:a/5c9ac920ab0bcaa7a02d29c1fae2c247::subnet:02b7-7f6de1bb-147b-40fc-bd3c-2303b88d4348
+  Subnet CRN 1:  crn:v1:bluemix:public:is:eu-de-2:a/5c9ac920ab0bcaa7a02d29c1fae2c247::subnet:02c7-116ab077-5970-4ab0-ba3b-8cc11e8c50e3
+
+Environment Variables:
+  Type     Name                      Value
+  Literal  HUGGINGFACEHUB_API_TOKEN  REDACTED
+  Literal  PYTORCH_CUDA_ALLOC_CONF   expandable_segments:True
+  Literal  MODEL_NAME                ibm-granite/granite-4.0-micro
 ```
 </details>
 <br/>
@@ -213,52 +258,104 @@ Network placement:
 
 Verify that the machines are starting
 ```
-ibmcloud ce fleet worker list --fleet-id <fleet-id>
+ibmcloud ce beta fleet worker list --fleet-id <fleet-id>
 ```
 <a name="Output"></a>
 <details>
   <summary>Output</summary>
 
 ```
-➜  inferencing ibmcloud ce fleet worker list --fleet-id 98b63936-c7b6-4034-ab30-d6aa4da4af8d
+➜  inferencing ibmcloud ce fleet worker list --fleet-id 52e336f4-aadc-45a9-b9cf-c57a57742a6b
 Listing serverless fleet workers...
 OK
 
-Name  ID                                    Status   Profile           IP           Zone      Version
-      1bae3702-ad79-491d-9d8f-aa61efc8ed96  running  gx3-24x120x1l40s  10.250.0.11  br-sao-1  v0.0.71
+Name                                          ID                                    Status   Profile           IP           Zone     Version
+fleet-52e336f4-aadc-45a9-b9cf-c57a57742a6b-0  2209cd48-2fba-407c-8265-5e1d7bfe8d5c  running  gx3-24x120x1l40s  10.243.0.21  eu-de-1  v1.0.66
 ```
+
 </details>
 <br/>
 
 Observe the tasks:
 
 ```
-ibmcloud code-engine fleet task list --fleet-id <fleet-id>
+ibmcloud ce fleet task list --fleet-id <fleet-id>
 ```
 <a name="Output"></a>
 <details>
   <summary>Output</summary>
 
 ```
+➜  inferencing ibmcloud ce fleet task list --fleet-id 52e336f4-aadc-45a9-b9cf-c57a57742a6b
 Listing serverless fleet tasks...
 OK
 
-Index                           ID                                    Status   Result code  Worker name
-000-00000-00000000000000000000  d9d6a23b-f183-5b83-80cd-7628b0a3008c  pending
-000-00000-00000000000000000001  3c82d446-ff52-5d1b-9a99-635d6ab80edc  pending
-000-00000-00000000000000000002  81587d53-44e0-51c3-9916-e3f007188032  pending
+Task index  ID                                    Status   Result code  Worker name
+0           0b33230d-b950-5a72-8dab-04a403a24099  running               fleet-52e336f4-aadc-45a9-b9cf-c57a57742a6b-0
 ```
+
 </details>
 <br/>
 
 
-#### Playing with more parallism
+### Application Logs
+
+#### vLLM initilization
+
+```
+(EngineCore_DP0 pid=175) INFO 11-14 14:23:39 [core.py:77] Initializing a V1 LLM engine (v0.11.0) with config: model='ibm-granite/granite-4.0-micro', speculative_config=None, tokenizer='ibm-granite/granite-4.0-micro', skip_tokenizer_init=False, tokenizer_mode=auto, revision=None, tokenizer_revision=None, trust_remote_code=False, dtype=torch.bfloat16, max_seq_len=131072, download_dir=None, load_format=auto, tensor_parallel_size=1, pipeline_parallel_size=1, data_parallel_size=1, disable_custom_all_reduce=False, quantization=fp8, enforce_eager=False, kv_cache_dtype=auto, device_config=cuda, structured_outputs_config=StructuredOutputsConfig(backend='auto', disable_fallback=False, disable_any_whitespace=False, disable_additional_properties=False, reasoning_parser=''), observability_config=ObservabilityConfig(show_hidden_metrics_for_version=None, otlp_traces_endpoint=None, collect_detailed_traces=None), seed=0, served_model_name=ibm-granite/granite-4.0-micro, enable_prefix_caching=False, chunked_prefill_enabled=True, pooler_config=None, compilation_config={"level":3,"debug_dump_path":"","cache_dir":"","backend":"","custom_ops":[],"splitting_ops":["vllm.unified_attention","vllm.unified_attention_with_output","vllm.mamba_mixer2","vllm.mamba_mixer","vllm.short_conv","vllm.linear_attention","vllm.plamo2_mamba_mixer","vllm.gdn_attention","vllm.sparse_attn_indexer"],"use_inductor":true,"compile_sizes":[],"inductor_compile_config":{"enable_auto_functionalized_v2":false},"inductor_passes":{},"cudagraph_mode":[2,1],"use_cudagraph":true,"cudagraph_num_of_warmups":1,"cudagraph_capture_sizes":[512,504,496,488,480,472,464,456,448,440,432,424,416,408,400,392,384,376,368,360,352,344,336,328,320,312,304,296,288,280,272,264,256,248,240,232,224,216,208,200,192,184,176,168,160,152,144,136,128,120,112,104,96,88,80,72,64,56,48,40,32,24,16,8,4,2,1],"cudagraph_copy_inputs":false,"full_cuda_graph":false,"use_inductor_graph_partition":false,"pass_config":{},"max_capture_size":512,"local_cache_dir":null}
+[Gloo] Rank 0 is connected to 0 peer ranks. Expected number of connected peer ranks is : 0
+[Gloo] Rank 0 is connected to 0 peer ranks. Expected number of connected peer ranks is : 0
+[Gloo] Rank 0 is connected to 0 peer ranks. Expected number of connected peer ranks is : 0
+[Gloo] Rank 0 is connected to 0 peer ranks. Expected number of connected peer ranks is : 0
+[Gloo] Rank 0 is connected to 0 peer ranks. Expected number of connected peer ranks is : 0
+[Gloo] Rank 0 is connected to 0 peer ranks. Expected number of connected peer ranks is : 0
+(EngineCore_DP0 pid=175) INFO 11-14 14:23:45 [parallel_state.py:1208] rank 0 in world size 1 is assigned as DP rank 0, PP rank 0, TP rank 0, EP rank 0
+(EngineCore_DP0 pid=175) WARNING 11-14 14:23:45 [topk_topp_sampler.py:66] FlashInfer is not available. Falling back to the PyTorch-native implementation of top-p & top-k sampling. For the best performance, please install FlashInfer.
+(EngineCore_DP0 pid=175) INFO 11-14 14:23:45 [gpu_model_runner.py:2602] Starting to load model ibm-granite/granite-4.0-micro...
+(EngineCore_DP0 pid=175) INFO 11-14 14:23:45 [gpu_model_runner.py:2634] Loading model from scratch...
+(EngineCore_DP0 pid=175) INFO 11-14 14:23:45 [cuda.py:366] Using Flash Attention backend on V1 engine.
+(EngineCore_DP0 pid=175) INFO 11-14 14:23:46 [weight_utils.py:392] Using model weights format ['*.safetensors']
+(EngineCore_DP0 pid=175) INFO 11-14 14:23:49 [weight_utils.py:413] Time spent downloading weights for ibm-granite/granite-4.0-micro: 2.179559 seconds
+Loading safetensors checkpoint shards:   0% Completed | 0/2 [00:00<?, ?it/s]
+Loading safetensors checkpoint shards:  50% Completed | 1/2 [00:23<00:23, 23.99s/it]
+Loading safetensors checkpoint shards: 100% Completed | 2/2 [00:36<00:00, 17.15s/it]
+Loading safetensors checkpoint shards: 100% Completed | 2/2 [00:36<00:00, 18.17s/it]
+(EngineCore_DP0 pid=175)
+(EngineCore_DP0 pid=175) INFO 11-14 14:24:27 [default_loader.py:267] Loading weights took 36.38 seconds
+(EngineCore_DP0 pid=175) INFO 11-14 14:24:27 [gpu_model_runner.py:2653] Model loading took 3.4244 GiB and 41.673988 seconds
+(EngineCore_DP0 pid=175) INFO 11-14 14:24:37 [backends.py:548] Using cache directory: /root/.cache/vllm/torch_compile_cache/4dcdd9d150/rank_0_0/backbone for vLLM's torch.compile
+(EngineCore_DP0 pid=175) INFO 11-14 14:24:37 [backends.py:559] Dynamo bytecode transform time: 9.44 s
+(EngineCore_DP0 pid=175) INFO 11-14 14:24:41 [backends.py:197] Cache the graph for dynamic shape for later use
+(EngineCore_DP0 pid=175) INFO 11-14 14:25:13 [backends.py:218] Compiling a graph for dynamic shape takes 35.02 s
+(EngineCore_DP0 pid=175) INFO 11-14 14:26:15 [monitor.py:34] torch.compile takes 44.45 s in total
+(EngineCore_DP0 pid=175) INFO 11-14 14:26:16 [gpu_worker.py:298] Available KV cache memory: 35.34 GiB
+(EngineCore_DP0 pid=175) INFO 11-14 14:26:16 [kv_cache_utils.py:1087] GPU KV cache size: 463,136 tokens
+(EngineCore_DP0 pid=175) INFO 11-14 14:26:16 [kv_cache_utils.py:1091] Maximum concurrency for 131,072 tokens per request: 3.53x
+Capturing CUDA graphs (mixed prefill-decode, PIECEWISE): 100%|██████████| 67/67 [00:02<00:00, 25.15it/s]
+Capturing CUDA graphs (decode, FULL): 100%|██████████| 35/35 [00:01<00:00, 27.66it/s]
+(EngineCore_DP0 pid=175) INFO 11-14 14:26:21 [gpu_model_runner.py:3480] Graph capturing finished in 5 secs, took 0.72 GiB
+(EngineCore_DP0 pid=175) INFO 11-14 14:26:21 [core.py:210] init engine (profile, create kv cache, warmup model) took 113.49 seconds
+INFO 11-14 14:26:48 [llm.py:306] Supported_tasks: ['generate']
+Model initilization completed in 229.26 seconds
+```
+
+#### Inferencing
+
+```
+Adding requests: 100%|██████████| 999/999 [00:00<00:00, 2134.23it/s]
+Processed prompts: 100%|██████████| 999/999 [00:26<00:00, 38.22it/s, est. speed input: 7094.70 toks/s, output: 5011.58 toks/s]
+Batch inferencing completed in 26.61 seconds
+Writing outputs completed in 1.01 seconds
+
+```
 
-If you want to modify the tutorial to add some more parallism, e.g. to run each batch on it's own GPU, you can change `--max-scale 3` in the run script.
 
 
 ### Step 4 - Download results
 
+The application is writing the results in a single json file for each batch. The reason is, that a single write operation is much faster than writing many small results for each recipe in the batch.
+
 Download the results from the COS by running the following command in the root directory:
 ```
 ./download
@@ -268,5 +365,3 @@ You can find the results under
 ```
 ls -l data/output/inferencing/inferencing_*
 ```
-
-
diff --git a/serverless-fleets/tutorials/inferencing/commands.jsonl b/serverless-fleets/tutorials/inferencing/commands.jsonl
index d61cbd32a..157b2c993 100644
--- a/serverless-fleets/tutorials/inferencing/commands.jsonl
+++ b/serverless-fleets/tutorials/inferencing/commands.jsonl
@@ -1,3 +1 @@
 {"cmds": ["python", "app.py"], "args": ["/input/batches/0.txt"]}
-{"cmds": ["python", "app.py"], "args": ["/input/batches/1.txt"]}
-{"cmds": ["python", "app.py"], "args": ["/input/batches/2.txt"]}
diff --git a/serverless-fleets/tutorials/inferencing/commands_h100.jsonl b/serverless-fleets/tutorials/inferencing/commands_h100.jsonl
new file mode 100644
index 000000000..3076da5b0
--- /dev/null
+++ b/serverless-fleets/tutorials/inferencing/commands_h100.jsonl
@@ -0,0 +1,8 @@
+{"cmds": ["python", "app.py"], "args": ["/input/batches/0.txt"]}
+{"cmds": ["python", "app.py"], "args": ["/input/batches/1.txt"]}
+{"cmds": ["python", "app.py"], "args": ["/input/batches/2.txt"]}
+{"cmds": ["python", "app.py"], "args": ["/input/batches/3.txt"]}
+{"cmds": ["python", "app.py"], "args": ["/input/batches/4.txt"]}
+{"cmds": ["python", "app.py"], "args": ["/input/batches/5.txt"]}
+{"cmds": ["python", "app.py"], "args": ["/input/batches/6.txt"]}
+{"cmds": ["python", "app.py"], "args": ["/input/batches/7.txt"]}
diff --git a/serverless-fleets/tutorials/inferencing/create-commands b/serverless-fleets/tutorials/inferencing/create-commands
index 76bf441f0..510292b0f 100755
--- a/serverless-fleets/tutorials/inferencing/create-commands
+++ b/serverless-fleets/tutorials/inferencing/create-commands
@@ -3,7 +3,7 @@ set -eu
 
 truncate -s0 commands.jsonl
 
-batch_size=10
+batch_size=1000
 idx=0
 batch_idx=0
 
@@ -18,10 +18,9 @@ for f in ../../data/input/inferencing/recipes/*.json; do
   fi
 
   file_in=$(basename "$f")
-  file_out=${file_in%.*}.augmented.json
 
   # echo "batch=$batch_idx idx=$idx file=$f"
-  echo "/input/recipes/$file_in;/output/inferencing_$file_out" >> "../../data/input/inferencing/batches/$batch_idx.txt"
+  echo "/input/recipes/${file_in}" >> "../../data/input/inferencing/batches/$batch_idx.txt"
 
 done
 
diff --git a/serverless-fleets/tutorials/inferencing/run b/serverless-fleets/tutorials/inferencing/run
index 34e1eee55..4aeba6298 100755
--- a/serverless-fleets/tutorials/inferencing/run
+++ b/serverless-fleets/tutorials/inferencing/run
@@ -22,9 +22,14 @@ echo "  "--image $PRIVATE_IMAGE
 echo "  "--registry-secret $REGISTRY_SECRET_NAME
 echo "  "--max-scale 1
 echo "  "--tasks-from-local-file commands.jsonl
+echo "  "--tasks-state-store fleet-task-store
 echo "  "--gpu l40s:1
 echo "  "--cpu 24
 echo "  "--memory 120G
+echo "  "--env HUGGINGFACEHUB_API_TOKEN="REDACTED"
+echo "  "--env PYTORCH_CUDA_ALLOC_CONF="expandable_segments:True"
+echo "  "--env MODEL_NAME="ibm-granite/granite-4.0-micro"
+echo "  "--mount-data-store /root/.cache/huggingface=fleet-input-store:/huggingface
 echo "  "--mount-data-store /input=fleet-input-store:/inferencing
 echo "  "--mount-data-store /output=fleet-output-store:/inferencing
 
@@ -37,5 +42,11 @@ ibmcloud code-engine fleet create --name "fleet-${uuid}-1" \
 --cpu 24 \
 --memory 120G \
 --tasks-state-store fleet-task-store \
+--env HUGGINGFACEHUB_API_TOKEN="$HUGGINGFACEHUB_API_TOKEN" \
+--env PYTORCH_CUDA_ALLOC_CONF="expandable_segments:True" \
+--env MODEL_NAME="ibm-granite/granite-4.0-micro" \
+--mount-data-store /root/.cache/huggingface=fleet-input-store:/huggingface \
 --mount-data-store /input=fleet-input-store:/inferencing \
 --mount-data-store /output=fleet-output-store:/inferencing
+
+
diff --git a/serverless-fleets/tutorials/inferencing/run_h100 b/serverless-fleets/tutorials/inferencing/run_h100
new file mode 100755
index 000000000..a8e97161c
--- /dev/null
+++ b/serverless-fleets/tutorials/inferencing/run_h100
@@ -0,0 +1,52 @@
+#!/bin/bash
+
+set -e
+
+uuid=$(uuidgen | tr '[:upper:]' '[:lower:]' | awk -F- '{print $1}')
+
+IMAGE=$(ibmcloud cr images | grep "ce--fleet-inferencing" | awk '{print $1}')
+
+if [ -z "${IMAGE}" ]; then
+  echo "no image found. pls build a inferencing image with ./build"
+  exit -1
+fi
+
+# getting the automatically created registry secret, e.g. ce-auto-icr-private-<region>
+REGION=$(ibmcloud target -o json | jq -r '.region.name')
+REGISTRY_SECRET_NAME="ce-auto-icr-private-$REGION"
+
+PRIVATE_IMAGE="private.$IMAGE"
+
+echo ibmcloud code-engine fleet create --name "fleet-${uuid}-1"
+echo "  "--image $PRIVATE_IMAGE
+echo "  "--registry-secret $REGISTRY_SECRET_NAME
+echo "  "--max-scale 8
+echo "  "--tasks-from-local-file commands_h100.jsonl
+echo "  "--tasks-state-store fleet-task-store
+echo "  "--gpu h100:1
+echo "  "--cpu 20
+echo "  "--memory 200G
+echo "  "--env HUGGINGFACEHUB_API_TOKEN="REDACTED"
+echo "  "--env PYTORCH_CUDA_ALLOC_CONF="expandable_segments:True"
+echo "  "--env MODEL_NAME="ibm-granite/granite-4.0-micro"
+echo "  "--mount-data-store /root/.cache/huggingface=fleet-input-store:/huggingface
+echo "  "--mount-data-store /input=fleet-input-store:/inferencing
+echo "  "--mount-data-store /output=fleet-output-store:/inferencing
+
+ibmcloud code-engine fleet create --name "fleet-${uuid}-1" \
+--image $PRIVATE_IMAGE \
+--registry-secret $REGISTRY_SECRET_NAME \
+--max-scale 8 \
+--tasks-from-local-file commands_h100.jsonl \
+--gpu h100:1 \
+--cpu 20 \
+--memory 200G \
+--tasks-state-store fleet-task-store \
+--env HUGGINGFACEHUB_API_TOKEN="$HUGGINGFACEHUB_API_TOKEN" \
+--env PYTORCH_CUDA_ALLOC_CONF="expandable_segments:True" \
+--env MODEL_NAME="ibm-granite/granite-4.0-micro" \
+--mount-data-store /root/.cache/huggingface=fleet-input-store:/huggingface \
+--mount-data-store /input=fleet-input-store:/inferencing \
+--mount-data-store /output=fleet-output-store:/inferencing
+
+
diff --git a/serverless-fleets/tutorials/inferencing/src/Dockerfile b/serverless-fleets/tutorials/inferencing/src/Dockerfile
index 75213d6eb..531fdaa3e 100644
--- a/serverless-fleets/tutorials/inferencing/src/Dockerfile
+++ b/serverless-fleets/tutorials/inferencing/src/Dockerfile
@@ -1,22 +1,15 @@
-FROM nvcr.io/nvidia/cuda:12.9.0-runtime-ubuntu24.04
+FROM pytorch/pytorch:2.9.0-cuda13.0-cudnn9-devel
 
-RUN apt-get update \
-    && apt-get install -y --no-install-recommends \
-    git \
-    python3 \
-    python3-pip \
-    python3-venv \
-    && apt-get clean \
-    && rm -rf /var/lib/apt/lists/*
+# Install vLLM and dependencies
+RUN pip install vllm accelerate
+# Optional: install bitsandbytes if needed
+RUN pip install bitsandbytes
 
-ENV VIRTUAL_ENV=/opt/env
-ENV PATH="$VIRTUAL_ENV/bin:$PATH"
+# Set working directory
+WORKDIR /app
 
-RUN python3 -m venv $VIRTUAL_ENV
+# Copy your script and input file
+COPY . /app
 
-RUN pip install --no-cache-dir --upgrade pip
-
-COPY app.py requirements.txt .
-RUN pip install --no-cache-dir -r requirements.txt
-
-# CMD ["python", "app.py"]
+# Entrypoint
+CMD ["python", "app.py"]
diff --git a/serverless-fleets/tutorials/inferencing/src/app.py b/serverless-fleets/tutorials/inferencing/src/app.py
index 4119c6162..41c00c6e0 100644
--- a/serverless-fleets/tutorials/inferencing/src/app.py
+++ b/serverless-fleets/tutorials/inferencing/src/app.py
@@ -1,62 +1,62 @@
 import argparse
-import json
 import os
-import transformers
-from transformers import AutoTokenizer, AutoModelForCausalLM
-
-model_name = 'tiiuae/falcon-7b-instruct'
-
-tokenizer = AutoTokenizer.from_pretrained(
-        model_name,
-        )
-
-model = AutoModelForCausalLM.from_pretrained(
-        model_name,
-        device_map='auto',
-        low_cpu_mem_usage=False,
-        )
+import json
+import time
+from vllm import LLM, SamplingParams
 
-generator = transformers.pipeline(
-        'text-generation',
-        model=model,
-        tokenizer=tokenizer,
-        device_map='auto',
-        )
+access_token = os.getenv("HUGGINGFACEHUB_API_TOKEN")
+task_index = os.getenv("CE_TASK_INDEX")
+#model_name = 'tiiuae/falcon-7b-instruct'
+model_name = os.getenv("MODEL_NAME", "ibm-granite/granite-4.0-h-small")
 
 parser = argparse.ArgumentParser()
 parser.add_argument('input')
 args = parser.parse_args()
 
-with open(args.input) as cmdFile:
-    for line in cmdFile:
-        inPath, outPath = line.split(';', 1)
-
-        with open(inPath) as inFile:
-            inputData = json.load(inFile)
-            inputData['quantitativeMeasures'] = []
-
-            recipe =' '.join(inputData['directions'])
-            prompts = [
-                    f'User: extract temperature and duration values for each step of the following recipe. Use the following format for each sentence of the recipe: temperature=..., duration=....\nRecipe:\n{recipe}\n\nAssistant:',
-                    f'User: from the following recipe, list temperature and time like: temperature=..., duration=...\n{recipe}\n\nAssistant:',
-                    f'User: summarize temperature and time values for this recipe, where applicable in the following format: step1: temperature=..., time=...; step2: etc.\n{recipe}\n\nAssistant:'
-            ]
-
-
-            for idx, prompt in enumerate(prompts):
-                outputs = generator(
-                        prompt,
-                        do_sample=False,
-                        max_new_tokens=200,
-                        return_full_text=False,
-                        truncation=True
-                        )
-                output_text = outputs[0]['generated_text']
-
-                print(f'output = {output_text}')
-
-                inputData['quantitativeMeasures'].append(output_text)
+def run_conversation():
+    start_download_time = time.perf_counter()
+
+    llm = LLM(model=model_name, quantization="fp8")  # or "int8" if supported
+    end_download_time = time.perf_counter()
+    print(f"Model initilization completed in {end_download_time - start_download_time:.2f} seconds")
+
+    prompts = []
+    with open(args.input, 'r', encoding='utf-8') as file:
+        for inPath in file:
+            with open(inPath.rstrip()) as inFile:
+                inputData = json.load(inFile)
+                inputData['quantitativeMeasures'] = []
+
+                recipe =' '.join(inputData['directions'])
+                prompt = f'User: extract temperature and duration values for each step of the following recipe. Use the following format for each sentence of the recipe: temperature=..., duration=....\nRecipe:\n{recipe}\n\nAssistant:'
+                prompts.append(prompt)
+
+        sampling_params = SamplingParams(max_tokens=300)
+
+        start_time = time.perf_counter()
+        outputs = llm.generate(prompts, sampling_params)
+        end_time = time.perf_counter()
+
+        print(f"Batch inferencing completed in {end_time - start_time:.2f} seconds")
+
+        start_time_output = time.perf_counter()
+        # iterate through the outputs of each prompt
+        results = []
+        for i, output in enumerate(outputs):
+            result = {
+                "input": prompts[i],
+                "output": output.outputs[0].text
+            }
+            results.append(result)
+        
+        # write output to a single file for the whole batch 
+        output_path = "/output/inferencing_vllm_task-%s.jsonl" % task_index
+        with open(output_path, 'w', encoding='utf-8') as out_file:
+            out_file.write(json.dumps(results) + "\n")
+        end_time_output = time.perf_counter()
+
+        print(f"Writing outputs completed in {end_time_output - start_time_output:.2f} seconds")
+
+if __name__ == "__main__":
+    run_conversation()
 
-            os.makedirs(os.path.dirname(outPath), exist_ok=True)
-            with open(outPath, 'w') as outFile:
-                json.dump(inputData, outFile)
\ No newline at end of file